non alcohol drinks

* Non Alcohol Drinks *

Aunt Arlene's Iced Tea

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 Tea bags 1 cup Sugar 1 gallon Water 1 small Can concetrated lemonade

Place tea bags in a pan. Add only enough water to cver bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.If you want tea stronger, let tea bags stand for a time in the refrigerator.

Arlene Witman Source: The Weidman House; Mount Joy PA.

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Aunt Frances' Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 Lemons 5 Limes 5 Oranges 3 quarts Water 1 1/2 To 2 cups sugar

Squeeze the juice from 4 of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Store in the refrigerator. Serve on ice with fruit slices.

Source: Taste of Home Magazine, Aug./Sept. 1995

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Austrian Chocolate Cup

Recipe By : Serving Size : 30 Preparation Time :0:00Categories : Beverages Ethnic Non-Alcoholic Drinks Chocolate

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 30 ounces Semisweet chocolate -- broken in pieces 10 small Finely grated orange peel 2 1/2 teaspoons Ground cinnamon 15 cups Milk 2 1/2 cups Whipping cream Grated chocolate 30 Cinnamon sticks (3")

Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently.

Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form.

Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream.Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring.

NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if desired.

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Banana-Strawberry Frappe

Recipe By : Jo Anne MerrillServing Size : 2 Preparation Time :0:05Categories : Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup cold milk 8 ounces strawberry yogurt 2 bananas 1 tablespoon lemon juice

* Use a blender or food processor for this recipe.

Put all ingredients in blender and turn to puree mode until of desired consistency. (Make only about 2 servings at one time so the blender will not be overfilled.) If using a food processor, use the steel knife to process; 8-10 seconds will be sufficient.

Serve in a tall glass.

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Serving Ideas : Serve this for a quick, nutritious breakfast.

Nutr. Assoc. : 4138 0 0 0


BASIC LEMONADE


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Makes 2-1/2 Quarts 6 Lemons

1 cup Sugar 8 cups Ice Water 1 cup Boiling Water

Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher. Add sugar and ice water; stir until sugar is dissolved. Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to picher and stir well. Refridgerate until well chilled.From Sheila Buff and Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

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Better Than Eggnog

Recipe By : Serving Size : 18 Preparation Time :0:00Categories : Beverages Holidays Ice Cream Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 Large eggs

1/8 teaspoon Ground ginger 1 quart Orange juice 2 quarts Vanilla ice cream -- softened 1/4 cup Lemon juice 1 quart Ginger ale 2 tablespoons Sugar Ground nutmeg 1/4 teaspoon Ground cinnamon 1 Dash ground cloves

Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg. Makes 18 (6 oz) servings. COMMENTS: Ginger ale, spices, and citrus juices enliven old-fashioned eggnog, making a fabulously refreshing and lighter variation. Source: "Season's Greeting" byMarlene Sorosky

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Blender Breakfast

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories : Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Ripe banana, peach -- or Nectarine, peeled -- cut up. 1/2 cup Milk OR 1/2 cup Low-fat yogurt 1 teaspoon Honey -- sugar or maple syrup 1 tablespoon Natural bran 1 Combine banana, milk -- honey

Whirl until smooth. Pour into tall glass.

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Brazilian Iced Chocolate Coca-Cola


Chocolate Ice Cream

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces Chocolate -- unsweetened 1/4 cup Sugar 1 cup Coffee -- double-strength And hot 2 1/2 cups Milk 1 1/2 cups COCA-COLA -- chilled Whipped cream or vanilla Ice cream

In the top of a double-boiler over hot water, melt the chocolate squares.Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.

For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups.

Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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Bubbling Jade Punch

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Packages Lime Gelatin -- (3 oz. each) 2 Cups Boiling Water 4 Cups Cold Water 12 Ounce Can Frozen Lemonade Concentrate -- thawed and undiluted 2 Cups Pineapple Juice 2 Liters Ginger Ale

Dissolve gelatin in boiling water; stir in cold water, lemonadeconcentrate, and pineapple juice; chill well. Don't chill too long orit solidifies!! Add ginger ale before serving.

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Cafe au Lait Luzianne

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Creole Beverages Coffee Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Milk 1/2 cup Heavy cream 6 cups Louisiana coffee w/chicory

1. Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat.

2. Pour small amount of coffee in each coffee cup.

3. Pour remaining coffee and hot milk mixture together until cups are 3/4 full.

NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

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Cafe au Vin

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Beverages Coffee Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Cold strong French roast -- coffee 2 tablespoons Granulated sugar

ds Cinnamon 2 oz Tawny port 1/2 t Grated orange peel Conbibe ingredients and mix in a blender cup at high speed. Pour into chilled wine glasses.

Nutritional analysis per serving: 70 calories; 0.006 grams total fat (0 percent of calories from fat); 0 milligrams cholesterol; 4.54 milligrams sodium.

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Cappuccino


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup Powdered nondairy creamer 1/3 cup Sugar 1/4 Dry instant coffee 1 Or 2 orange hard candies -- (crushed)

Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in airtight jar.

14 servings From: Ronda Eikenberry

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Cappuccino Malt Float

Recipe By : [email protected] Size : 4 Preparation Time :0:00Categories : Godiva Beverages Chocolate Coffee Non-Alcoholic Drinks Ice Cream

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----Cappuccino Ice Cream----- 2 Cups Heavy Cream 2 Cups Half And Half 2/3 Cup Granulated Sugar -- divided 1/3 Cup Espresso Beans -- freshly ground 2 Cinnamon Sticks -- broken in half 2 Tablespoons Unsweetened Cocoa Powder -- (alkalized) 8 Large Egg Yolks 1 Pinch Salt 1 Teaspoon Vanilla Extract -----Assembly----- 1 Cup Heavy Cream 1 Tablespoon Granulated Sugar 1/2 Teaspoon Vanilla Extract

4 Cups Milk 1/2 Cup Malt Powder 1 Cup Chocolate Syrup -- (fx. Fox's U-Bet) -----Garnish----- Chocolate Shavings Dark Chocolate Espresso Beans

Make the cappuccino ice cream:

1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of the granulated sugar, espresso, and cinnamon over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to high and bring the mixture to a gentle boil. Place the cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot cream mixture to the cocoa and stir well to form a smooth paste. Return the cocoa powder mixture to the saucepan and whisk until smooth. Remove the saucepan from the heat, cover, and allow to infuse for 10 minutes.

2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup sugar, and salt until blended.

3. Strain the hot cream mixture through a cheesecloth-lined sieve into a medium, heavy saucepan. Bring the mixture to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended.

Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not allow the custard to boil.

4. Remove the pan from the heat and immediately strain through a fine-meshed sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in the vanilla. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6 hours, or overnight until very cold.

5. Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a medium bowl. Cover the surface of the ice cream with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, set at medium-high speed, beat the cream, sugar, and vanilla until it forms slightly stiff peaks.

Fill a pastry bag fitted with a star tip (such as Ateco #6) with the cream and refrigerate until ready to use.

2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and 1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream. Blend at high speed for 45 seconds, until the mixture is smooth. Pour the malt mixture into a tall 16-ounce glass.

3. Place a scoop of cappuccino ice cream on the side of the glass. Pipe a large rosette of whipped cream next to the ice cream. Garnish the malt float with chocolate shavings and a chocolate espresso bean. Repeat this assembly to make 3 more malt floats. Serve immediately.

4 servings.

PREPARATION: 1 hour plus chilling and freezing times. Allow the ice cream to freeze overnight.

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Castillian Hot Chocolate

Recipe By : Tovah Hollander UCLA Comprehensive Epilepsy Program, Los AngServing Size : 1 Preparation Time :0:00Categories : Beverages Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 55 g unsweetened powdered cocoa 200 g sugar 25 g cornstarch (cornflour) 120 ml water 1 l milk

1. Mix the cocoa and sugar together.

2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.

3. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.

4. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

Author's Notes:

I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in The Vegetarian Epicure Book Two. It is the best hot chocolate in the world (at least to me.)

The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful).

Difficulty : easy.Precision : measure the ingredients.

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Catalina Citrus Sun Tea


Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 4 To 5 Tbsp. Black Tea -- (9 to 12 bags) 4 Cups Cold Water 3 Tablespoons Granulated Sugar 6 Inches Mint Sprigs 2 Cups Fresh Orange Juice Juice Of 1 Lemon 1 Orange -- * see note 1 Orange -- ** see note Mint Leaves -- for garnish

* peeled and seeded(with membrane removed) cut into thin pieces ** in half moon slices for garnish

1. In a glass jar, combine the tea, water, sugar and mint sprig. Screw on the cap and shake gently. Place the jar in a warm, sunny location for 3 hours.

2. Blend the orange juice and lemon juice into the tea mixture. Strain the mixture through a sieve, and add the orange pieces. Refrigerate for several hours before serving, with orange slices and mint leaves for garnish.

Makes 4 servings.

Variations 1. For thirst-quenching Early Mint Sun Tea, use 2 rounded tablespoons Earl Grey tea, and a sprig of mint, and omit the orange and lemon juice. Chill after straining the loose tea and mint.

2. To make a Raspberry Fizz, fill a glass 1/3 to 1/2 full of Catalina Citrus Sun Tea, and top with your favorite sparkling water, flavored with either raspberry essence or raspberry juice. Garnish with skewers of fresh raspberry and mint.

3. To make a Hollywood Spritzer, place 1 tablespoon of Cointreau in the bottom of a chilled glass. Fill the glass half-full of chilled Catalina Citrus Sun Tea, and top with an inexpensive champagne. Garnish with a strawberry.

NOTES:

from The Tea Book, Chronicle BooksCopyright © 1993 by Sara Perry and Judith Ann RosePhotography Copyright © 1993 by Edward Gowans

Here's a quick way to brew tea, whether it's on the sunny beaches ofCalifornia's Catalina Island or on a sunny windowsill. The addition offresh orange and lemon juice makes this a refreshing summertime drink.

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Nutr. Assoc. : 5262 0 0 0 0 0 0 0 0


Chocolate Milk Soda or Shake

Recipe By : Jo Anne MerrillServing Size : 1 Preparation Time :0:05Categories : Beverages Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- --- Chocolate Syrup: --- 2 cups sugar 2 cups boiling water 1/8 teaspoon salt 6 ounces unsweetened chocolate 1 teaspoon vanilla extract

* Use unsweetened chocolate or 1 cup cocoa powder, unsweetened.

In a saucepan, combine 2 cups boiling water, 2 cups sugar, salt and chocolate or cocoa. Cook and stir over medium heat until smooth. Cool then add 1 teaspoon vanilla extract. Pour into covered jar and store in refrigerator.

Yield: 3 cups syrup.

To make milkshake, place 2 tablespoons crushed ice, 2/3 cup milk and 2-1/2 tablespoons chocolate syrup in a shaker and shake until well mixed, or beat with rotary beaters until smooth. Add 1 to 2 scoops of ice cream if you prefer.

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Christmas Cranberry Punch

Recipe By : Serving Size : 30 Preparation Time :0:00Categories : Beverages Low-Cal Holidays Non-Alcoholic Drinks Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7 1/2 cups Cranberry juice cocktail

3 3/4 cups Orange juice 22 1/2 ounces Sugar-free lemon-lime pop Whole cranberries

Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.

1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.

Source: Am. Diabetes Association Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.

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Cider Snap

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Mixed Drinks Non-Alcoholic Drinks Beverages


-------- ------------ -------------------------------- 2 Cups Apple cider 4 Teaspoons Red Cinnamon Candies 4 Each Apple slices -- thinly sliced

In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired.

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Nutr. Assoc. : 25 0 28


CITRUS TEA COOLER

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 teaspoons Bags or 1 tbsp loose black -- tea

1 1/2 cups Boiling water 1/2 cup Fresh lemon juice 1 Bottle (28 oz) lemon-lime -- carbonated beverage Chilled 3/4 To 1 cup sugar 1 Tray ice cubes 1/2 cup Fresh orange juice

From: Arizona Cookbook Place tea bags or loose tea in bowl. Pour boiling water over tea. Let stand 5 minutes. Remove bags or strain to remove leaves. Add sugar and stir until all is dissolved. Plae ice cubes in 2-quart serving pitcher. Pour hot tea, lemon and orange juice over tea. Stir briskly several seconds until mixture is cold. Stir in chilled lemon-lime carbonated beverage. Pour into glasses and serve at once. Makes 2 qts.

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Coffee, Expresso Or Cappuccino

Recipe By : Serving Size : 6 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks Coffee

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Coffee 1 Water

Fill machine with cold water up to water level for desired number of cups.Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe.If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.

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College Punch

Recipe By : Herald Journal, Logan, UTServing Size : 10 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Quarts Pineapple Juice 2 Quarts Apple Juice 2 Quarts Orange Juice 1 Quart Ginger Ale 1 Quart Orange Sherbet Strawberries for garnish

Combine and mix all ingredients in container; serve

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Cowboy Punch

Recipe By : Joel Ehrlich <[email protected]>Serving Size : 10 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Bottles White Grape Juice 1 Lg Bottle Club Soda 2 Lg Bottle 7-Up

Mix the ingredients.Chill thoroughly.Serve very well chilled.Tastes like Champagne.

Yields 10 Servings

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Cranberry Concentrate

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Beverages Low-Cal Holidays Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Cranberries 2 1/2 cups Water 2 Slices lemon 12 teaspoons Artif. sweetener (aspartame)

Combine cranberries, water and lemon slices in a stainless steel or enamel saucepan. Bring to a boil; reduce heat and simmer uncovered 30 min.

Add sweetener, stir until dissolved. Strain, stirring and mashing berries until a fairly dry pulp remains in strainer. Store concentrate in refrigerator.

OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then wrap and store them in the freezer. OR freeze in a plastic ice cube tray that holds 2 cups and makes 16 cubes.

CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice cubes) with 3/4 cup water, sugar-free ginger ale or soda water.

1 cup serving - 1 ++ extra, 12 calories 3 g carbohydrate Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93.

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Cranberry Party Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cans (12 oz.) frozen lemonade Thawed and diluted 1 quart Cranberry juice cocktail 1 cup Frozen orange juice Thawed and undiluted 1 Bottle of ginger ale (28 oz) 1 each Orange -- thinly sliced

Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. Yields 1.5 gallons.One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.

From: Civil War in the Kitchen Cookbook by Hugh and Judy Gowan

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Cranberry Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups Water 12 Cloves -- whole 2 Short cinnamon sticks -- OR- 1 -Long cinnamon sticks 2 tablespoons Sugar 4 Tea bags 2 cups Cranberry juice cocktail

Place water, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a boil.

Remove cinnamon sticks. Remove pan from heat.

Dip tea bags in the solution, cover, and brew for 3 minutes or longer if a stronger tea is desired. Remove tea bags.

Add cranberry juice cocktail. Return to a boil. Serve hot in mugs.

Calories per 1 cup serving: About 70 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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Cranberry-Cherry Cooler

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Fruits Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Envelope Unsweetened Cherry- -- Flavored Soft Drink 1/4 cup Sugar 1/2 cup Orange Juice

16 ounces Cranberry Juice Cocktail -- Chilled, 1 Bottle, 2 Ice

Combine all of the ingredients except the ice in a blender container and blend until the drink powder and sugar are dissolved. Serve the mixture over the ice.

Posted by: Rich Harper From: Better Homes And Gardens Blender Cookbook Copyright 1971

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Cranberry-Cider Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 liters Cranberry ginger ale Chilled 2 liters Apple cider -- chilled 3 Limes

1 can (341ml) Frozen Raspberry Juice Concentrate -- optional

Pour ginger ale and cider into punch bowl. Squeeze juice from 2 of the limes and thinly slice the third. Stir juice into punch. Taste and add raspberry concentrate, if you wish. If concentrate is still frozen, you may not need to add ice. Refrigerate until serving time. Float lime slices on surface. Makes 16 cups, enough for 32 punch-glass servings.

Source: Chatelaine magazine, December 1993, page 113 From netcom.com!ix.netcom.com!howland.reston.ans.net!pipex!peernews.demon.co.uk!alexr.demon.co.uk!not-for-mail Mon Apr 17 23:02:39 1995 Xref: netcom.com rec.food.recipes:14981 Newsgroups: rec.food.recipes From: [email protected] (Eric Hunt) Approved: Mark Alexander <[email protected]> Path: netcom.com!ix.netcom.com!howland.reston.ans.net!pipex!peernews.demon.co.uk!alexr.demon.co.uk!not-for-mail Followup-To: poster Reply-To: Eric Hunt <[email protected]> Subject: Kahlua X-Posting-Host: lewisham.demon.co.uk Date: Sun, 9 Apr 1995 11:10:17 +0000 Message-ID: <[email protected]> Sender: [email protected] Lines: 19 M

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Creamy Iced Coffee

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Coffee Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Chilled brewed coffee -- made double-strength 2 tablespoons Confectioners' sugar -- (rounded tablespoons 3 cups Chopped ice

Combine the coffee, sugar, and ice, and blend until creamy.

Nutiritional analysis per serving: 122 calories; 0.011 grams total fat (0 percent of calories from fat); 0 milligrams cholesterol; 6.20 milligrams sodium.

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Crockpot Hot Cocoa for a Group

Recipe By : Jo MerrillServing Size : 20 Preparation Time :0:30

Categories : Beverages Crockpot Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups sugar 1 1/4 cups cocoa powder 1 1/4 teaspoons salt 3/4 cup hot water 1 gallon milk 1 teaspoon vanilla extract 1/4 teaspoon cinnamon -- * optional

In large saucepan, combine sugar, cocoa and salt. Add hot waterslowly, mixing well. Cook over medium heat, stirring constantly, untilmixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOTboil. Remove from heat; add vanilla, cinnamon if desired, and whip with awhisk. Serve hot, with whipped cream or marshmallows if desired. Thisrecipe can be doubled and kept in crockpot for easier serving to largegroups.

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NOTES : This beverage is a welcome treat on a cold winter day.

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Della Robbia Ice Ring


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups Ginger Ale -- Chilled 1/2 cup Lemon Juice Fruits *

* Fruits should include the following: Canned apricot halves, drained, ~--------------------------------------------------------------------------In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches.

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Dishwater Punch

Recipe By : Serving Size : 52 Preparation Time :0:00Categories : Non-Alcoholic Drinks Beverages Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can Pineapple juice 1/2 quart Apple juice 1 package Grape Koolaid 2 packages Berry punch Koolaid 1 package Tropical Punch Koolaid 1 1/2 packages Strawberry Koolaid 11 quarts Water 1 Red food color

Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. stir well. Add food color until it looks drinkable. Without food color, it should look like it's name.

From the kitchen of: Joan Mershon

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Dutch Apple Punch

Recipe By : Cooking Light, Guilt-Free DessertsServing Size : 32 Preparation Time :0:00Categories : Punch Recipes Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cinnamon sticks -- 3-inches 2 quarts apple juice -- unsweetened 2 cups orange juice -- unsweetened 50 3/4 ounces sparkling apple cider

Combine cinnamon sticks and chilled apple juice; chill for 2hours. Discard cinnamon sticks. Combine apple juice with remainingchilled ingredients in a large punch bowl. (per 1/2 cup serving: 57calories, 1g fat, 13% calories fromfat)

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Espresso Recipes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- E *****

Espresso:A single portion of espresso, about 1-1/2 ounces, served in a twoounce, pre heated espresso cup. Espresso Ristretto:A short or "restricted" espresso, where the flow of water throughthe brew head is stopped at about 1 ounce. Espresso Lungo:A single serving of espresso, diluted with hot water (not fromthe brew head) to produce a milder or "long" espresso. Espresso Doppio:

A double serving of espresso, about 3 to 4 ounces. Use the twocup coffee basket in the filter holder and serve in a five ouncecappuccino cup. Espresso Macchiato:A single serving of espresso "marked" with one or two tablespoonsof frothed milk. Espresso Romano:A single serving of espresso served with fresh lemon peel. Thisis not an Italian custom, but is often served in the US. *** Cappuccino Recipes *** Cappuccino:Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre-heated cappuccino cup. Cappuccino is topped with a head of foamby spooning the frothed milk on top of the serving. Although it is not a European tradition, cappuccino can begarnished with a light sprinkle of chocolate or cocoa, cinnamon,nutmeg or vanilla powder. Cafe Latte: <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<Known by the french a Cafe au lait and the spanish as Cafe ConLeche. A double serving of espresso with steamed milk, roughly 3ounces of espresso to 5 ounces of milk, served in a large 9ounce, bowl-shapped cup or a wide-mouthed glass. Latte Macchiato:A glass of steam milk into which a single serving of espresso isslowly dribbled, to "mark" the milk with espresso. Mocha:

A mixture od 1/3 espresso brewed into 1/3 frothed milk where 1/3cocoa has been dissolved, seved in a five ounce cappuccino cup orglass. Quick and dirty: Add Hersheys syrup to taste.

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NOTES : The above definition/recipies came from:In search of THE ESPRESSO SECRET "Crema", The Heart and soul ofItalian Espresso. $4.00 plus S&HPublished by Trendex Internation, Inc.1540 Merchandise MartChicago, IL 60654Phone: (312) 644-7754 Fax:(312) 644-9506 * Non Alcohol Drinks *

ESPRESSO ROMANO

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Beverages Coffee Ethnic Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup Finely Ground Coffee 1 1/2 cups Cold Water

2 Strips Lemon Peel

Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately.Garnish with lemon peel.From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and Nonalcholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

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Fiesta Hot Chocolate

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Beverages Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Cocoa 1/4 cup Dark brown sugar -- packed 3 Cloves -- whole

2 tablespoons Powdered sugar Whipped cream 1 tablespoon Flour -- unbleached 4 cups Milk 1 Cinnamon stick -- broken in 1/2 1 1/2 teaspoons Vanilla 4 Cinnamon sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.

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Fireside Cran-Apple Tea

Recipe By : Home Cooking, Nov 1994Serving Size : 4 Preparation Time :0:01Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 C Cranberry Juice 1 1/2 C Water 4 Herbal Tea -- bags, cinnamon apple 4 Cinnamon Sticks 1/3 C Brown Sugar

In med saucepan, bring cranberry juice and water to boil. Add tea bags and cinnamon sticks. Remove from heat; cover and steep for 5 min. Place cinnamon sticks in preheated mugs. Add brown sugar to tea mixture. Stir until dissolved. Pour hot tea into mugs.

Serves 4

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NOTES : Formatted into MasterCook II by Reggie Dwork [email protected]

Cal 135.4Fat 0.5 gCarbs 36.3 gDietary Fiber 7.4 gProtein 0.5 gSodium 13 mgCFF 3.1% * Non Alcohol Drinks *

Fresh Blender Lemonade

Recipe By : Ed Kasky of Engine Co. No. 28, Los AngelesServing Size : 1 Preparation Time :0:05Categories : Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 lemons -- white pith removed 1/2 cup water 1/4 cup simple syrup -- recipe in directions 1 1/2 cups crushed ice

FOR EACH SERVING:Place 2 lemons, simple syrup, and water in a blender with top on and blend at medium speed until lemons are liquified. Add ice and blend on high until pureed (3 to 4 minutes). Serve in a tall glass with a straw and iced tea spoon and garnish with a lemon wheel.

CHEF'S NOTE: Recipe can be adjusted to your personal preferences for sweetness or tartness.

SIMPLE SYRUP:1 cup water2 cup sugar

Place sugar and water in a heavy saucepan and bring to a boil. Boil for five minutes and transfer to a container to cool. Can be refrigerated for up to 6 weeks.

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Serving Ideas : Suggested menu : California Spring Lunch (see cookbook).

Nutr. Assoc. : 803 0 0 0


Fresh Fruit Frappe

Recipe By : Serving Size : 6 Preparation Time :0:00Categories : Mixed Drinks Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Cup Watermelon; Cut Up 1 Cup Cantaloupe Or Honeydew; * 1 Cup Pineapple; Cut Up 1 Cup Mango; Cut Up

1 Cup Strawberries; Halved 1/4 Cup Sugar 1 Cup Orange Juice Crushed Ice

* Melon should be cut up.Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.

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Nutr. Assoc. : 1589 733 1129 865 1436 0 1006 743


Fresh Fruit Ice

Recipe By : Serving Size : 6 Preparation Time :0:00Categories : Beverages Fruits Low-Cal Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 Envelope unflavored gelatin 1/2 cup Cold water 1 cup Orange juice 6 tablespoons Lemon juice 4 tablespoons Sugar 1 cup Strawberries -- peaches or fresh fruit 3 Bananas -- mashed

Soften the gelatin in the water. Stir over low heat until dissolved. Mix in the juices, sugar and sliced fruit, and place in the freezer until almost set. Beat with an electric mixer on high speed until creamy, but fluffy.

Cover and return to the freezer. If fruit ice is made some time before serving, it must be rebeaten and then returned to the freezer for a brief period.

Yield: 8 (90 calorie) servings.

Source: "American Heart Association Cookbook" Food & Wine RT [*] Category 4, Topic 6 Message 84 Tue Jun 09, 1992 L.LEWIS13 [Lee] at 23:17 EDT MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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Frosty Fruit Cooler

Recipe By : Joel Ehrlich <[email protected]>Serving Size : 16 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 Cups Apricot Nectar -- Chilled 4 Cups Ginger Ale -- Chilled 2 Cups Pineapple Or Orange Sherbet 3 Cups Pineapple Or Orange Juice -- Chilled

Combine the apricot nectar and fruit juice in a punch bowl.Add the ginger ale just before serving.Float scoops of sherbet on top.Serve immediately.

Yields 16 Servings

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Frozen Hot Chocolate

Recipe By : Felicia Pickering <[email protected]>Serving Size : 6 Preparation Time :0:00Categories : Beverages Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- E *****

Mix 1/2 cup unsweetened Dutch-process cocoa and 3/4 cup sugar in a mediumsaucepan. Stir in 10 tablespoons low-fat (1 percent) milk to form a smoothpaste, then stir in an additional 2 cups milk over low heat until sugardissolves. Pour mixture into ice cube trays; cover and freeze for at least6 hours. (Mixture can be frozen up to one week.) Break frozen cubes intochunks with a table knife. Process mixture with 2 tablespoons milk ina food processor fitted with a steel blade until smooth. Serve immediatelyin frosted goblets. If desired, garnish with candied orange zest.

Serves 6.

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NOTES : I found this recipe in the May/June issue of Cook'sIllustrated magazine and thought it looked interesting. * Non Alcohol Drinks *

Fruit Juice Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 6 1/2 oz Bottoed Water 1 12 oz.Can-Peach Nector 1/2 cup Orange Juice 1/4 cup Grapefruit Juice 2 tablespoons Lemon Juice

Combine all ingredients in a large pitcher ;mix well. Pour over Ice Cubes in Tall Serving Glasses . Serve right away. 68 calories per 1 glass serving. GBDP78B . Enjoy ,John

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Fruit Medley Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Della Robbia Ice Ring * 20 ounces (2 pk) Frozen Strawberries** 3 cups Apricot Nectar -- Chilled 3 cups Cold Water 1 cup Lemon Juice 6 ounces Frozen Orange JuiceThawed*** 1 cup Sugar 32 ounces Bottle Ginger Ale -- Chilled

* Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~--------------------------------------------------------------------------Prepare Ice Ring, if used in advance. In a blender container, puree strawberries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dissolves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.

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Fruit Punch

Recipe By : Serving Size : 30 Preparation Time :0:00Categories : Beverages Low-Cal Non-Alcoholic Drinks Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 30 cups Unsweetened pineapple juice 30 cups Cranberry juice cocktail 11 1/4 cups Orange juice -- chilled 11 1/4 cups Club soda -- chilled Ice cubes Lime slices

Combine the chilled ingredients in a punch bowl just before serving.

1/2 cup serving - 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 85 mg potassium, 0 chol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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Fruit Smoothie

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Low-Cal Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Fruit cocktail, can -- chilled 1 cup Milk 1/4 cup Nonfat dry milk powder 1/2 teaspoon Vanilla 1/2 cup Ice cubes Cinnamon -- ground (dashes)

PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired.Serve immediately. BETTER HOMES AND GARDENS

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Georgia Peach Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 peach 1 tablespoon honey 1 cup milk -- chilled 1/2 banana

Use a food processor or blender for this recipe. Fit steel blade in processor work bowl. Combine all ingredients and process only 8-10 seconds. For blender preparation, cut peach into 3-4 pieces, add other ingredients and whirl until smooth.

Serve immediately in tall glass.

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Serving Ideas : A refreshing cold beverage.


Ghoul-Aid

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Beverages Mixed Drinks Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Kool-Aid -- grape 1 package Kool-Aid -- orange 2 cups Sugar 3 quarts Water

1 liter Ginger ale -- cold

Use the unsweetened Kool-AidIn a large non-metal pitcher, combine envelopes of Kool-Aid with sugar and water. Stir until thoroughly mixed and Kool-Aid is dissolved. Add ginger ale and serve immediately. Makes about 8-10 servings.

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Gopher Orange Ice


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 pints Water 4 cups Sugar 1 cup Lemon juice 1 1/2 cups Orange juice 1 Egg whites 1 tablespoon Sugar

Make a syrup of water and sugar; when cool add lemon juice and orange juice; freeze and when half frozen add egg white, beaten well with sugar. Thoroughly beat it with the ice, finish freezing and serve.

Strawberries or slices of pineapples gently stirred through just before serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety.

*Pineapple Ice* may be made of canned pineapple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished. With all ices if is always add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor.Any proportions of the recipe may be made; above makes about two dozen dishes.

Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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Gorgeous Green

Recipe By : Serving Size : 25 Preparation Time :0:00

Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 Ounces frozen lemonade 12 Ounces frozen limeade 2 Cups Water frozen limeade 2 28-ounce bottles ginger ale ice cubes or ice mold

In a large pitcher or punch bowl, combine lemonade, limeade, and water. Justbefore serving, add ginger ale and ice: stir to blend

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Grape Zest



1 Lemon 1/3 Cup Grape juice Ginger ale Sugar to taste 1/2 Cup Crushed ice

Peel lemon rind in long strips and place in glass with end hooked over rim. Squeeze juice from peeled lemon. Shake lemon juice, grape juice and sugar with crushed ice. Pour into glass and fill with ginger ale. Stir gently.

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Hawaiian Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cans Large frozen Hawaiian Punch 2 cans Large frozen Orange juice

2 quarts Ginger ale 3 cans Large frozen Lemonade 1 quart Rasberry sherbert

In a LARGE punch bowl, follow can directions for each frozen juice.Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).

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High-Protein Drink


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Vanilla honey ice milk 1 cup Raw milk 1 Banana -- peeled and cut in chunks

3 Pecans -- broken 2 tablespoons Raw wheat germ 2 tablespoons Protein powder

Combine ice milk, raw milk, banana, pecans, wheat germ, and protein powder in blender container. Blend until smooth but still thick. Pour into chilled glass.

Created by: Follow Your Heart, Canoga Park, California.

(C) 1992 The Los Angeles Times

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Home-Made Ginger Beer


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces Fresh ginger 2 Lemons

1 teaspoon Cream of tartar 1 pound Sugar 1 gallon Boiling water 1 ounce Yeast

This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid ~ it's more explosive than champagne. Makes 1 gallon.

Roughly crush the ginger root. Wash and slice the lemons into thick rings.Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it.

Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed by Karen Mintzias

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Homemade Orange Julius


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Milk 1 cup Orange juice Sugar to taste Egg is optional

Mix infredients in a blender & blend until frothy or looks good to you and wala.....

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Homemade Rootbeer

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Non-Alcoholic Drinks Beverages


4 pounds Sugar -- granulated 4 3/4 gallons Lukewarm water 3 ounces Root beer extract 1/2 teaspoon Dry bakers yeast 1 cup Lukewarm water

Put sugar, water, and extract in pot. Mix well. Add yeast to the cup of water. Mix. Add to pot. Blend well. Let settle. Siphon into clean, sterilized bottles. Fill to 1/4-inch of top of bottle. Cap securely. Place bottles on their sides in a warm place for a least five days, longer in cooler weather. Chill and taste.

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Horchata

Recipe By : Serving Size : 6 Preparation Time :0:00Categories : Beverages Ethnic Mexican Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup long-grain rice

4 cups milk 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon ice

Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.

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Hot Chocolate

Recipe By : Bev BennettServing Size : 1 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks Chocolate


-------- ------------ -------------------------------- 1 ounce bittersweet chocolate 2 tablespoons unsweetened cocoa powder 5 teaspoons sugar 1/2 teaspoon vanilla 1 1/2 cups milk whipped cream -- optional

Combine chocolate pieces, cocoa powder, sugar and vanilla in pan. Stir in 1/4 cup milk to make paste (bittersweet chocolate will still be in chunks but cocoa should be disssolved in liquid). Add remaining 1 1/4 cups milk and stir well. Bring to simmer over medium heat, stirring frequently, until chocolate is melted, sugar completely dissolved and mixture is very hot. Serve in mug.

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NOTES : Makes 1 to 2 mugs. * Non Alcohol Drinks *

Hot Chocolate Float

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Chocolate Ice Cream Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Warm Water 2 each Env. Instant Cocoa Mix Ice Cream *

* Ice cream should be one of the following: Chocolate-chip Mint or ~------------------------------------------------------~----------------- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately.

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Hot Mulled Cider


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Brown sugar

1 dash Salt 2 quarts Cider 1 teaspoon Whole allspice 1 teaspoon Whole cloves 1 3 inch stick cinnamon 1 dash Nutmeg

Combine sugar, salt, and cider. Tie spices in cheese cloth. Add to cider.Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices.

Serve hot with orange slice floaters and cinnamon stick.

VIP Cookbook, VII Typed by Dale/Gail Shipp

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Hot Mulled Cider - Crock-Pot

Recipe By : Rival Crock-Pot BookServing Size : 1 Preparation Time :0:00Categories : Apples Beverages Crockpot Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 C Brown Sugar 2 Qt Cider Vinegar 1 Tsp Allspice -- whole 1 1/2 Tsp Cloves -- whole 2 Sticks Cinnamon Orange Slices

Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. Cvoer; cook on Low 2 to 8 hours. Serve from the crock pot with a ladle.

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Hot Spiced Cider



-------- ------------ -------------------------------- 2 quarts Apple Cider 1/4 cup Sugar Whole Cloves Whole Allspice 3" Cinnamon Sticks

Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel.16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice.

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Hot Spiced Punch

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks Punch Recipes


-------- ------------ -------------------------------- 1 quart Apple cider 1 3 in. cinnamon stick (or to Taste) 4 tablespoons Lemon juice 1 teaspoon Whole nutmeg 3 teaspoons Whole cloves

Tie cloves, nutmeg, cinnamon stick in cheesecloth bag. Heat cider and lemon juice for 10 mins, add spice packet, and simmer long enough to get desired taste. Remove spice packet and serve hot.

Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp

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Hot Wassail



-------- ------------ -------------------------------- 4 cups Unsweetened apple juice 3 cups Unsweetened pineapple juice 2 cups Cranberry juice cocktail 1/4 teaspoon Ground nutmeg 1 Cinnamon stick 3 Whole cloves Lemon slices

Combine all the ingredients in a large kettle and simmer for 10 minutes.Serve hot.

1/2 cup serving - 65 calories, 1 fruit exchange 16 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 128 mg potassium, 0 chol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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Iced Coffee Cream

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Beverages Coffee Non-Alcoholic Drinks Ice Cream

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons Instant coffee 4 teaspoons Light-brown sugar 1/3 cup Boiling water 1/4 teaspoon Ground cinnamon 3 pinches Mixed Spice 2/3 cup Cold water 1 1/2 cups Chilled milk 1 teaspoon Vanilla extract 5 tablespoons Whipping cream 8 Ice cubes 4 small Scoops vanilla ice cream 1/2 teaspoon Sweetened cocoa powder 4 Cinnamon sticks (3") Lime slices (opt) Grated chocolate (opt)

Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice.

Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until evenly combined.

Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons.

VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.

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Icy Fruit Wreath

Recipe By : Cooking Light, Guilt-Free DessertsServing Size : 1 Preparation Time :0:00Categories : Punch Recipes Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups crushed ice 4 clusters seedless grapes 4 orange slices -- 1/4-inch thick

1/2 Rome apple -- thinly sliced 1/2 Granny Smith apple -- thinly sliced 2 cups apple juice -- unsweetened

Place crushed ice in the bottom of a 6-cup ring mold. Lay grapeclusters over ice. Arrange orange and apple slices around grapes. Carefully pour apple juice around thefruit almost to the top of the mold. Freeze for 8 hours. To unmold,place mold in a large bowl of warm water for 5 seconds. Carefullyunmold ring and place, fruit side up, ina filled punch bowl.

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Indian Style Lemonade

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Beverages Indian Non-Alcoholic Drinks


8 cups Water 1/2 cup Fresh lime juice 2/3 cup Fresh lemon juice 1 1/3 cups Maple syrup 1/2 tablespoon Freshly grated ginger 1/8 teaspoon Cayenne -- optional

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

"Vegetarian Times" July, 1993

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Instant Cafe au Lait Mix



2 cups Powdered non dairy creamer 1 cup instant coffee (preferab

Blend ingredients together. Mix 1 Tblsp mix with 1 cup hot water.Store in air tight jar. From: Ronda Eikenberry

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Instant Hot Chocolate

Recipe By : Serving Size : 11 Preparation Time :0:00Categories : Mix Recipes Beverages Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups Powdered milk 2 1/2 cups chocolate drink mix -- * see note 3/4 cup Powdered non-dairy creamer 1 cup Sifted powdered sugar

*use the powdered instant chocolate drink mix. Mix all ingredients in a large container. To serve, add 1/4cup of mixture to 1 cup boiling water; top with marshmallows.

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Kentucky Derby


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 Mint sprigs -- up to 5 sprigs 1 1/2 cups Sugar 2 cups Cold water 3/4 cup Lemon juice -- fresh if

1 1/2 quarts Ginger ale -----GARNISH----- Lemon slices -- thin

"A mock mint julep drink." Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes. Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve.

SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt

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LASSI (YOGURT DRINK)

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Beverages Indian Vegetarian Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups Yogurt 1 tablespoon Rose water 5 each Cardamom pods 1/8 teaspoon Nutmeg

6 tablespoons Sugar

Remove seeds from cardamom pods and crush seeds.

Blend 3 cups yogurt, cardamom and sugar in a electric blender.

Beat remaining yogurt well in a bowl. Add to contents of blender and mix well.

Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg.

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Lemon Ice


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint Lemon juice 1 quart Sugar

1 quart Water 2 Egg whites

To lemon juice, add sugar and water, in which the thin rind of three lemons has been allowed to stand until highly flavored; when partly frozen add egg whites, beaten to a stiff froth.


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Lemon Spice Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Warm Water 1 tablespoon Honey 2 each Slices Lemon

2 each Inches Stick Cinnamon * 2 each Tea Bags Lemon Slices (Opt.)

* Stick cinnamon sould be broken up into small pieces.~---------------------------------------------------------------------~-- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.

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Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons Fresh lemon juice

1 1/2 tablespoons Sugar syrup--See NOTE 1 cup Water -- (carbonated water is sometimes refreshing)

FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices.

from "The Fannie Farmer Cookbook" (Knopf, 1990).

MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK

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NOTES : To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator.


Lemonade Concentrate

Recipe By : Elizabeth PowellServing Size : 24 Preparation Time :1:15Categories : Beverages Fruits Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups sugar 2 1/2 cups water 9 whole lemons sprigs of mint

Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes. Remove from heat, cool slightly. Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight lemons. Combine juice and zest with warm syrup. Steep one hour. Strain. To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice. Garnish with lemon slices and mint.

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London Town Gratitude Punch


Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Tang 1/2 cup Sugar 2/3 cup Instant tea powder 3 ounces Pkg Wyler lemonade mix 1/2 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves

Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis

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Low Calorie Lemonade

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Beverages Low-Cal Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups Cold Water 1/2 cup Lemon Juice Sugar Substitute *

* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.~--------------------------------------------------------------------------Combine ingredients; mix well. Serve over ice. Garnish as desired.~--------------------------------------------------------------------------TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy.

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Lowfat Eggnog

Recipe By : Serving Size : 12 Preparation Time :0:00Categories : Beverages Holidays Low-Cal Non-Alcoholic Drinks


-------- ------------ -------------------------------- 4 cups Skim Milk -- skim 12 ounces Evaporated skim milk -- evaporated skim 4 Eggs 1/2 cup Sugar 1 teaspoon Vanilla

Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours.

Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving.

Per 1/2 cup serving: 99 cal, 1 gm fat.

From _Better Homes and Gardens_, November 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Masala Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups Cold Water 1/3 cup Milk (or to taste) 1 3" stick Cinnamon 6 Whole Green Cardamons 4 Whole Cloves 12 Black Peppercorn (opt) 12 teaspoons Sugar (or to taste) 6 teaspoons Leaf Tea (heaping) OR -- 9 tea bags (orange p

Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes.Add the tea leaves or tea bags, and bring the water to a second boil.Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.

Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

Classic Indian Cooking by Julie Sahni

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Mexican Chocolate

Recipe By : [email protected] (ROBERTO ALANIS REYES)Serving Size : 1 Preparation Time :0:00Categories : Beverages Mexican Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Squares Unsweetened Chocolate 2 Teaspoons Cinnamon 2 Cups Strong Coffe 2 Tablespoons Hot Water 3 Cups Hot Milk 2/3 Cup Sugar 1 Teaspoon Vanilla 1/2 Teaspoon Salt

Place chocolate and hot water in saucepan, cook over low heat

until chocolate melts. Combine the sugar, salt, and cinnamon andadd to the chocolate. Add coffee and stir until smooth. Cook 5minutes longer. Combine hot milk to which vanilla has been addedand the chocolate mixture. Cook over low heat for 10 minutes toblend flavors.

Whip to a froth and serve. Five and one-third cups.

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Mexican Hot Chocolate

Recipe By : Jo Anne MerrillServing Size : 4 Preparation Time :0:10Categories : Beverages Mexican Chocolate Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 ounces unsweetened chocolate 1/4 cup sugar 3/4 cup water 5 teaspoons instant coffee

1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 dash salt 2 cups milk

Heat all the ingredients except milk in saucepan over low heat. Stirconstantly, until chocolate is melted and mixture is smooth. Heat toboiling; reduce heat. Simmer uncovered, stirring constantly, for 4minutes. Stir in milk; heat just until hot. Beat with hand mixer untilfoamy. Top with whipped cream if desired. Serve immediately.

This recipe may be doubled if you wish.

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Mexican Mocha

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Coffee Non-Alcoholic Drinks Beverages Chocolate


-------- ------------ -------------------------------- 3 cups Milk 12 ounces Evaporated milk 1/3 cup Chocolate syrup 1 tablespoon Instant coffee granules 6 Cinnamon sticks -- (3 inch

1 1/2 cups Frozan whipped topping -- thawed

Combine first four ingredients in a 2 qt micro bowl cover with plastic wrap , fold back the edge of wrap to let steam out. micro on med 50% power for 4-8 mins until steaming, stirring at once. To serve, pour into 5 mugs, & add a cinnamon stick to each mug. Top with 1/4 c whipped topping yield 5 c.

from southern living Dec 1993 issue by Louise E Ellis of Talbott, ten.From: Lisa Wilson

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Mocha Flavoured Coffee

Recipe By : Serving Size : 1 Preparation Time :0:00

Categories : Coffee Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup Nondairy creamer -- dry 1/3 cup Sugar 1/4 cup Dry instant coffee 2 Tblsp cocoa

Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 Tblsp mix w/ 3/4 cup hot water. Store in air tight jar.


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Mock Champagne


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup Sugar 2/3 cup Water 1 cup Grapefruit juice 1/2 cup Orange juice 3 tablespoons Grenadine syrup 28 ounces Ginger ale -- chilled

Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving.

Makes about 1 1/2 quarts (C) 1992 The Los Angeles Times

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Mock Champagne Cocktail


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7 Ounces lemon-lime carbonated beverage, chilled 1/2 Cup apple juice, chilled 3 thin slices lemon

Just before serving, mix carbonated beverage and apple juice. Serve instemmed glasses with lemon slice in each.

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My Lemonade Syrup

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Non-Alcoholic Drinks Fruits Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----MM BY H PEAGRAM----- 5 pounds Sugar

2 ounces Citric acid 1 ounce Tartaric acid 6 cups Boiling water 6 Lemons

Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig.Mix in a 5 part water to 1 part syrup ratio.

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Nancy's Party Punch

Recipe By : Cindy Tarsi <[email protected]>Serving Size : 1 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Quarts Ginger Ale 1 12-Oz Can Frozen Lamonade Concentrate -- thawed 2 Cups Water

2 Cups Cranberry Juice. Ice Cubes

Well before serving time, freeze water in a large Cool Whip or Similarcontainer to make a large ice cube. (I sometimes use a pretty-shaped mold.)

Just before serving, mix together ginger ale, lemonade, 2 cups water, andcranberry juice in a large punch bowl. Float ice cube in center.

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Non Alcohol Holiday Punch

Recipe By : Serving Size : 30 Preparation Time :0:00Categories : Holidays Non-Alcoholic Drinks Punch Recipes Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 ounces Frozen lemonade conc -- thawed 6 ounces Frozen oj conc -- thawed 6 cups Water

1/2 cup Grenadine syrup 1 quart Ginger ale -- chilled

Combine first four ingredients in a punch bowl. Just before serving, add ice cubes and gently stir in ginger ale. Put lemon slice and a cherry in each punch cup, and serve.

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Old-Fashioned Ginger Beer

Recipe By : [email protected] (Ian Rice)Serving Size : 1 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----For The Starter----- 1/2 Ounce Yeast 2 Teaspoons Sugar -----To Feed The "Plant"----- 7 Teaspoons Ground Ginger 7 Teaspoons Sugar -----To Flavour-----

1 1/2 Pounds Sugar Juice Of 2 Lemons

Mix starter ingredients with 3/4 pint of warm water in a glass jar. Stir, cover and leave in a warm place for 24 hours. This is your starter "plant". Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. After 7 days strain through a fine sieve. Dissolve the sugar in 2 pints of water. Add the lemon juice and the liquid from the "plant". Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days. Use strong bottles as pressure may build up which will cause thin bottles to explode. For the same reason use corked bottles rather than those with a more secure closure that will not 'give' under pressure.Ross requested a recipe for ginger beer. This is a recipe that I have often used and it produces a really old-fashioned drink. It is quite a long process but well worth the effort. The amount of sugar in the final stage can be varied according to taste. Please excuse the use of Imperial measures - I am only a poor ignorant pom.

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Orange Grape Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Cups Water 6 Ounce Can Frozen Orange Juice 1 1/2 Cups White Grape Juice 1/4 Cup Lemon Juice 1/2 Cup Honey 12 Oz. Bottle 7-Up -- or Sprite

Makes 12 4-ounce servings.

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Orange Ice

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Lemons 9 Oranges 1 1/2 quarts Water 4 cups Sugar 1 Egg whites

Juice lemons and oranges, being very careful to extract every seed, as they cause a bitter taste. To a syrup made of water and sugar add juices, and when partly frozen add the meringue of one egg.

When frozen fill in the orange fruit cases ad place in Ice-cream Cave for three or four hours, and it is then made more delicious by covering the ice in each case with a meringue and browning quickly with a red hot salamander, serving immediately. The orange pulp taken from cases can be used in obtaining juice.


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ORANGE JULIUS


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 ounces Orange juice -- frozen 10 ounces Club soda 1 tablespoon Confection sugar -- (heaping) 1/2 teaspoon Vanilla

Prepare orange juice according to directions on can.Combine all ingredients in a blender. Blend and pour over crushed ice.

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Orange Macaroon Drink

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Orange juice 2 cups Crushed ice 1/2 cup Coconut cream 3/4 teaspoon Almond extract

Blend all ingredients in blender. Serve immediately.

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Orange Smoothee


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 ounces Orange juice concentrate -- - frozen

1 cup Milk 1 cup Water 1/4 cup Sugar 1/2 teaspoon Vanilla 10 Ice cubes

Place all ingredients in a blender. Cover and blend until smooth. Serve immediately.

Calories per 3/4 cup serving: About 115 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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Orange Tea Mix

Recipe By : Jo Anne MerrillServing Size : 1 Preparation Time :0:05Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups orange drink mix 1/2 cup instant tea powder

1/2 cup lemonade powder 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon

Combine all ingredients in a food processor using the steel knife blade. Process until well mixed, about 10 seconds. You can also blend this in small batches by hand or in the blender, but not as effectively.

Yield: 3 cups mix.

Directions for use: Stir 2 heaping teaspoons into one cup of hot water. To make iced tea, let cool, then serve over ice.

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Serving Ideas : This is ready almost instantly for a hot or cold drink.


ORANGEADE


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Makes 1-1/2 Quarts 1/4 cup Honey 4 cups Water 2 cups Orange Juice 1/4 cup Lemon Juice Orange (Thinly Sliced) Ice Cubes

Dissolve honey in water in a large pitcher. Add orange slices. Fill pitcher with ice cubes; stir.From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Non-Alcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

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Party Punch - nonalcoholic

Recipe By : unknownServing Size : 101 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 6 oz Lemon Aide 2 6 oz Pineapple Juice 2 6 oz Orange Juice 4 29 oz Ginger Ale Oranges Lemons

Mix together, and serve cold. Garnish punch with lemons and oranges.

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Peach-Berry Ice



3 peaches 1 cup milk 2 teaspoons vanilla extract 1/2 cup raspberries 1 cup ice -- crushed

Slice the fresh peaches. Combine in blender the peaches, milk, vanilla and raspberries. Whirl until smooth. Pour over finely crushed ice.

You may double or triple this recipe if you wish.

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Pilgrim's Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 Cup mineral water

1/8 Cup grape juice 1/8 Cup cranberry juice Lemon slice

Mix mineral water with grape juice and cranberry juice. Serve with a lemon twist over ice cubes.

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Pinapple Limeade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Sugar 1/2 cup Lime juice 3 cups Pineapple juice 1 quart Sparkling water -- chilled

Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.

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Pineapple Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 46 ounces Unsweetened pineapple juice 2 tablespoons Lemon juice 6 ounces Orange juice concentrate -- - frozen 10 ounces Club soda -- chilled Mint sprigs -- as desired

Mix juices and frozen orange juice concentrate. Chill.

Add chilled club soda immediately before serving.

Serve over ice in tall glasses with straws. Garnish each serving with a sprig of mint, if desired.

Calories per 8-ounce cup: About 140 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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Pineapple Limeade

Recipe By : Joe RobertsonServing Size : 1 Preparation Time :0:05Categories : Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon sugar 1/2 cup pineapple juice 1 1/2 tablespoons lime juice 1/2 cup club soda ice cubes

Mix all ingredients except club soda; refrigerate until well chilled.

Just before serving, stir in the club soda. Serve in a highball or collins glass over ice cubes. Garnish with a slice of lime.

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Nutr. Assoc. : 0 1128 822 1582 0


Pineapple-Apricot Crush


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces Pineapple Juice; Chilled -- 1 Can 8 3/4 ounces Apricot Halves; Undrained -- 1 Can 6 Ice Cubes -- Up To 8 Can Be

Blend the first two ingredients in a blender container, until the apricots are pureed. Add the ice cubes 1 at a time until you reach a slushy consistency. Before making the

drink, check the owners manual about ice cubes. A heavy duty machine will do them just fine.

Posted by: Rich Harper From: Better Homes and Gardens Blender Cookbook Copyright 1971

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Pseudo-Champagne Punch

Recipe By : Serving Size : 10 Preparation Time :0:00Categories : Non-Alcoholic Drinks Punch Recipes Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Each Bottles White Grape Juice 1 Each Bottle Club Soda 56 Ounces (2 Bottles) 7-Up

Mix ingredients. Serve well chilled. Tastes like champagne!!

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Nutr. Assoc. : 654 394 394


Real Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Juice of 5 lemons 5 cups Cold water 3/4 cup Sugar water<to 1c> 1 each Lemon -- cut in paper thin

1 each Tray ice cubes

Squeeze the juice from 5 fresh lemons and pour it thru a coarse strainer into a pitcher. Add 4c cold water and sugar water to taste, adding another cup of water if the lemons are particularly juicy. Add lemon slices and ice cubes and stir to blend and bruise the lemon a bit. Pour into tall glass and enjoy.

Sugar water--1/2c sugar to 1c hot water. Pour water over the sugar and stir til dissolved. Store in covered jar in frig.From Home Coking Echo Posted by Marge Clark

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Root Beer


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 C Granulated sugar 1 Tsp Dry yeast 1 Qt -hot water 1/2 C -warm water 4 Tsp Root beer extract

Dissolve yeast in 1/2 cup warm water. Dissolve sugar in 1 quart hot water mix together dissolved yeast, sugar and root beer extract in a gallon jar.

Fill jar with warm water and stir until all ingredients are well combined.Cover jar set in warm sun for 4 hours. The root beer will be ready to drink the next day. Chill before serving Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS

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Roy Rogers


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 dash grenadine 6 ounces cola -- or to fill

Fill a collins or highball glass with ice. Add grenadine and fill with cola. Garnish with a maraschino cherry and an orange slice.

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Nutr. Assoc. : 0 407


Russian Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups Instant tea 6 cups Tang instant orange drink 3 envelopes dry lemonade mix 6 cups Sugar 2 tablespoons Cinnamon 1 1/2 teaspoons Cloves

Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water -- 3 to 4 teaspoon to a glass, more or less to taste.

From: VIP Cookbook, 1977, American Cancer Society. Typed by Dale & Gail Shipp, Columbia Md.

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Satin Red Punch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 quart apple juice 2 pints cranberry juice 4 liters 7-Up. -- plus 2 ice cube tray

Make 7-up ice cubes and chill other ingredients. Pour together and serve cold.

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SHERBAT (LEMON DRINK COOLER)

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Beverages Indian Vegetarian Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Sugar 2 each Lemons 1 cup Ice -- crushed 2 tablespoons Rose water 4 cups Water

Squeeze juice from the 2 lemons and reserve juice.

In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water.

When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.

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Sherbet And Ginger Ale Punch

Recipe By : Suzanne Barnett-Scott Calcomp/Sanders Display Products, ScotServing Size : 16 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 l sherbet (use your favorite flavor or one t 2 l ginger ale

1. Scoop sherbet into punch bowl. Slowly pour ginger ale over the sherbet.

2. Serve.

3. Replenish sherbet and/or ginger ale as needed.

Author's Notes: This is a super non-alcoholic punch with lots of possible variations.

Different sherbet flavors or mixtures of flavors make for many variations. I once made a variation that replaced 1/2 of the ginger ale with lemonade. Super!

Difficulty : very easy.Precision : no need to measure.

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Shirley Temple


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 dash grenadine 6 ounces ginger ale -- or to fill

Fill a collins or highball glass with ice. Add grenadine and fill with ginger ale. Garnish with a maraschino cherry and an orange slice.

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Nutr. Assoc. : 0 627


SIMA - Finnish May Day Drink - pronounced 'SEE-mah'

Recipe By : Serving Size : 24 Preparation Time :0:00Categories : Beverages Ethnic Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 quarts Water -- fresh pure 2 Lemons -- fine 2 1/2 cups Brown sugar 2 1/2 cups White sugar 1/3 cup Dark corn syrup -- optional 1/4 teaspoon Dry yeast Raisins

Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it.Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out.

Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let

the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the yeast. Leave it to stand overnight.

Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly.

The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled.

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Simple and delicious Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 Cups Cold Water 1/2 Cup Lemon Juice -- fresh

Sugar -- to taste

Mix all ingredients.

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Nutr. Assoc. : 1582 796 0


Six Hour Root Beer


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Sugar 1 teaspoon Yeast -- scant teaspoon 2 tablespoons Root beer extract

Put ingredients in a gallon jug with about a quart of very warm water. Stir until ingredients are well mixed. Finish filling the jug with warm water. Let stand six hours

(just lay the lid on top, do not screw on). At the end of the six hours, screw lid on and refrigerate.

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Snow Ice


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Sugar 1 cup Cream 2 teaspoons Vanilla Snow -- newly fallen

Add sugar to cream, and flavor highly with vanilla or lemon; if lemon juice is used, more sugar will be required. Stir in newly-fallen snow until thick as ice-cream, and any kind of fruit juice may be used instead of cream. In either case the snow must not be added until just before serving.


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SOUTHERN-STYLE ICED TEA


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Makes 4 Quarts 128 ounces Water Teabags Cinnamon Stick Lemon (Sliced) 4 cups Sugar

Place water in a large saucepan. Bring to a boil and add teabags, cinnamon stick and lemon slices. Reduce heat to low, cover losely and simmer 20 minutes. Remove from heat,

add sugar and stir until sugar is dissolved. Remove teabags, cinnamon stick and lemon slices.Pour tea into a large jug and refridgerate until well chilled.From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks". Published by HPBooks, Inc., 1986, ISBN 0-89586-458-4.

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Southwest Smoothie


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Banana -- sliced 1/2 cup Mango, papaya, or guava -- * 2 cups Milk 1 tablespoon Honey

* Fruit should be of one kind listed and be chopped.* Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth.Strain if using mango.

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Southwestern Fiesta Hot Chocolate

Recipe By : Jo Anne MerrillServing Size : 4 Preparation Time :0:10Categories : Beverages Chocolate Mexican Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup cocoa 1 tablespoon flour -- unbleached 1/4 cup dark brown sugar -- packed 4 cups milk 3 cloves -- whole 1 cinnamon sticks -- broken 2 tablespoons powdered sugar

1 1/2 teaspoons vanilla whipped cream 4 cinnamon sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with wire whisk or hand mixer until foamy.

Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.

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Spanish Fresh Fruit Frappe

Recipe By : Jo Anne MerrillServing Size : 6 Preparation Time :0:20Categories : Beverages Ethnic Fruits Non-Alcoholic Drinks


1 cup watermelon -- diced 1 cup cantaloupe -- cubed 1 cup pineapple -- diced 1 cup mangos -- sliced 1 cup strawberries -- halved 1 cup orange juice 1/4 cup sugar

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the top with crushed ice. Cover and blend on high speed until a uniform consistency is achieved. Repeat with remaining mixture. Serve immediately, garnishing with fresh fruit if desired.

Yield: About 7 cups. This can be doubled or tripled.

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Spearmint Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Teaspoons Gunpowder Tea 1 Handful Spearmint -- fresh 2 Tablespoons Sugar 3 1/2 Cups Boiling Water

Rinse teapot with boiling water, then pour water out. Place tea, spearmint and sugar in teapot. Cover with fresh boiling water and allow tea to brew for 5 minutes. Pour into cups and garnish with lemon and a fresh sprig of mint.

Serves 4.

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Nutr. Assoc. : 5262 0 0 0


Spice Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----SHARON MEHL - CFFM46A----- 2 cups Sugar -- granulated 2 cups Tang 1 1/2 teaspoons Cinnamon 1 cup Tea -- instant 6 ounces Lemonade mix (powder) 3/4 teaspoon Cloves -- powdered

Put in jar and shake.Spoon about 1 1/2 to 2 teaspoons in mug and add hot water. Enjoy!

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Spiced Tea

Recipe By : Elizabeth PowellServing Size : 4 Preparation Time :0:35Categories : Beverages Non-Alcoholic Drinks


-------- ------------ -------------------------------- 3 cups pineapple juice 1/2 cup fresh lemon juice 3 cups cold water 3/4 cup brown sugar 3 whole cinnamon sticks 1 teaspoon ground cloves 2 teaspoons ground allspice 4 whole tea bags

Bring pineapple juice, lemon juice, and water to a boil. Add sugar and spices and simmer 20 minutes. Remove from heat, add tea bags, cover and steep 10 minutes. Remove tea bags and strain. Serve hot or iced.

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Nutr. Assoc. : 1128 797 0 0 0 0 0 1486


Spiced Tea Mix


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Jar (9 oz) powdered orange Breakfast drink 1 Jar (4 oz) lemon flavored Iced tea mix 1 1/2 cups Sugar (or to taste) 2 teaspoons Ground cinnamon 2 teaspoons Ground cloves 1 teaspoon Ground ginger

Mix drink mix, tea mix, sugar and spices. Label and store in tightly covered container at room temperature. Store no longer than 6 months.

To serve: For each serving, mix 3 teaspoons with boiling liquid* in mug until mix is dissolved. Garnish with twist of lemon or orange peel, and a cinnamon stick if desired.

*Variation: Use cranberry juice, or dry red or white wine.

Makes 5 1/4 cups of mix. Recommended by friend Typed by Gail/Dale Shipp

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Spicy Mint Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups Water 2 Cinnamon sticks 4 Clove -- whole 4 Allspice -- whole 2 cups Mint leaves

Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for five minutes. strain into cups.From Taste of Home Magazine, posted by [email protected]

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Spicy Tomato Cocktail

Recipe By : Serving Size : 8 Preparation Time :0:00Categories : Beverages Low-Cal Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Cucumber 6 cups Canned tomato juice 3 Green onions -- chopped 2 tablespoons Lemon juice 1 dash Tabasco sauce 1 teaspoon Worcestershire sauce 1 tablespoon Prepared horseradish

Peel and grate the cucumber. Add it to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving.

1 cup serving - 38 calories, 2 vegetable exchanges 9 grams carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93

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Spicy Tomato Sipper


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups No Salt Tomato Juice 1 tablespoon Lemon Juice 1/8 teaspoon Hot Pepper Sauce Lemon Slices Lemon Rind Strips 1/4 teaspoon Celery Salt

Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A Small Saucepan. Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly Heated. Garnish With Lemon Slices & Lemon Rind If Desired.Per 3/4 C. Serving: 39 Cal.

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Sputnik Tea (Russian Tea)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 18 ounces Tang Mix -- (1 Jar) 3/4 cup Instant Tea /Lemon -- Lipton's 1 1/2 cups Sugar 2 teaspoons Cloves -- Ground 2 teaspoons Cinnamon

Mix all ingredients and keep in tightly sealed jar.Use 2 t of the mix per cup of boiling water. Can also be made and then iced.

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Steaming Hot Holiday Punch

Recipe By : Jo Anne MerrillServing Size : 20 Preparation Time :0:45Categories : Beverages Crockpot Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups apple juice 3 cups orange juice 6 cups cranberry juice cocktail 3/4 cup maple syrup 2 teaspoons powdered sugar 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg cinnamon sticks -- *see note

* Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch.

Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a crockpot after it has boiled and keep warm over low heat.

This recipe can be easily doubled or halved.

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STRAWBERRY FRAPPE'


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Strawberries rinsed and caps Removed 1/2 cup Non-fat vanilla frozen Yogurt 3/4 cup Spring water 1 -2 Tbs. honey or brown sugar 2 Ice cubes

Place all ingredients in blender, except ice cubes.Blend for 10 seconds then add ice cubes; blend for another 30 seconds. Pour and enjoy. Original recipe by D. Weiss.

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Strawberry Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 quart Fresh Strawberries -- Hulled 3 cups Cold Water 3/4 cup Lemon Juice 3/4 cup Sugar * 2 cups Club Soda -- Chilled Ice Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves.~--------------------------------------------------------------------------

In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves.Add club soda. Serve over ice and garnish with strawberries and/or mint leaves.

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Strawberry Punch

Recipe By : Cindy Tarsi <[email protected]>Serving Size : 30 Preparation Time :0:00Categories : Beverages Fruits Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Lg Can Frozen Lemonade Concentrate -- thawed 46 Oz. Can Pineapple Juice 64 Oz. Bottle Cranberry Juice Cocktail 2 Qt Ginger Ale 1 20-Oz Pkg. Frozen Strawberries -- (keep frozen)

Mix all ingredients together. Makes 30-40 servings.

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Strawberry Shake

Recipe By : Serving Size : 2 Preparation Time :0:00Categories : Fruits Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Strawberries (or more) 1 cup Cold Milk Whole Strawberries 2 tablespoons Honey 1 cup Plain Yogurt

Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups.

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Strawberry Sparkle Punch

Recipe By : Herald Journal, Logan, UTServing Size : 1 Preparation Time :0:00Categories : Beverages Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 Cups Unsweetened Strawberrys 1 Pkg 3-oz strawberry Jell-O 1 Cup Water -- Boiling 1 Pkg Lemonade Concentrate (6 oz) Frozen 1 Bottle Cranberry Juice Coctail (32-oz) 2 Cups Cold Water 1 Bottle Ginger Ale (28-oz)

Puree strawberries in blender; place puree in large punch bowl. Strain, if desired, to remove seeds. Dissolve gelatin in boiling water; stir in lemonade concentrate. Add mixture to punch bowl. Add cranberry cocktail and cold water. Slowly add ginger ale.

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Strawberry Yogurt Drink


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Sliced strawberries 1/2 cup Low-fat yogurt 1/2 Banana 3 Ice cubes Strawberries for garnish

Combine the sliced strawberries, yogurt, banana, and ice cubes in a blender. Process until smooth. Pour into glasses and garnish each serving with a strawberry.

1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams carbohydrate, 1 gram fat, 31 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier March 94.

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Summer Fruit Cocktail Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups nectarines -- diced 10 ounces strawberries, frozen 1 cup orange juice 28 ounces club soda -- * see note mint sprigs

* Use seltzer water instead of club soda if you wish.

Combine nectarines or honeydew, partially thawed strawberries and orange juice in blender. Whirl until smooth. Pour into chilled glasses about 2/3 full. Slowly add club soda. Garnish with mint sprigs.

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Serving Ideas : Prepare this low calorie drink on a hot day.


Sun Tea

Recipe By : unknownServing Size : 1 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 Family Size Tea Bags or 9 regular 1 Gallon Water

Put three family size tea bags in a clean gallon jar and fill with cold water. If desired, you may substitute 9 regular (cup size) tea bags. (For an exciting change of taste, add 3 bags of Orange & Spice tea).

Cap loosly and place in hot sunshine, away from other material, for 3 to 4 hours.

Remove tea bags. Sweaten to taste with Equal Low-Calorie Sweetner. Serve over ice.

Refrigerate within 5 hours of brewing. Vary the number of tea bags and the duration of brewing according to the tea strength you desire.

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Sunset


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons Grenadine 1/3 cup Orange juice -- * 1/3 cup Pineapple juice -- * cubes Lemon slice -- for garnish

* approximate amounts, depends on the size of the glass Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important).

Pour equal amounts of orange and pineapple juice over the ice cubes.Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset! SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler

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Thai Iced Tea

Recipe By : [email protected] (Jennifer D. Wong)Serving Size : 4 Preparation Time :0:00Categories : Beverages Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can sweetened condensed milk 1 can evaporated milk 1/4 cup Thai tea leaves -- red or black 4 cups water crushed ice

Preparation: 1. Combine the sweetened, condensed milk and the evaporated milk. Set aside. 2. In a 6 inch strainer, place a coffee filter. Put the tea leaves in the filter and place in a 2 quart pan. 3. Bring the water to a boil, then pour it onto the tea leaves.

Stir thoroughly and let steep in the pan for two or three minutes. 4. Remove strainer and discard the tea leaves. 5. Allow tea to cool to lukewarm. Pour the tea into tall glasses filled with crushed ice. 6. Add about 1 inch of milk mixture and stir.

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The Burgomaster's Cheerful "Spirits"

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Beverages Ice Cream Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Qt orange juice 1 Qt soda 1 Qt ginger ale 1/2 Gallon vanilla ice cream

Pour orange juice, soda, and ginger ale into a large punch bowl. Spoon in vanilla ice cream and allow to melt slightly. Stir thickened punch before serving.

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The Punchbowl

Recipe By : Jo Anne MerrillServing Size : 16 Preparation Time :0:30Categories : Beverages Holidays Punch Recipes Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 ounces pineapple juice, frozen concentrate -- thawed 6 ounces orange juice, frozen concentrate -- thawed 6 ounces cranberry juice 2 cups strawberries, frozen 1 banana 6 ounces lemonade, frozen concentrate 2 1/2 cups cold water 30 ounces club soda -- 1 bottle 30 ounces ginger ale -- 1 bottle 2 bottles 7-Up®

* All frozen concentrates are to be thawed partially.** Use as much 7-UP or equal amounts of other soft drinks to make the punch to your taste.

1. Using a blender, blend the juices a little at a time, pouring into large punchbowl or other large container. Blend the banana and strawberries only until coarse blended, not pureed. Mix the ice water in the punch bowl with other ingredients and stir to blend. 2. Just before serving, add the club soda, ginger ale and enough 7-Up to suit your taste. Stir gently to mix all juices from the sediment on bottom of bowl. Serve this as is or over ice.

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Serving Ideas : Serve this at any occasion for a non-alcoholic punch.

NOTES : You may wish to make an ice ring to float in this for a decorative and festive touch. Using a ring mold, freeze a shallow layer of water, put fruits in a pattern on top of ice, pour a thin layer of water, refreeze. Repeat these steps until you have built up the ice ring and made several layers of fruit designs. Unmold the ring and place in punch bowl just before serving. Use juice instead of water for ice ring if you wish. * Non Alcohol Drinks *

Tomato Juice Cocktail


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 46 ounces Can tomato juice 2 teaspoons Salt 2 teaspoons Ground cumin 6 Limes -- juiced 8 dashes Tabasco sauce 1 Lime slices for garnish

Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka.

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Tropical Smoothie



-------- ------------ -------------------------------- 2 1/2 cups pineapple juice -- unsweetened 1 cup strawberries -- sliced 1 banana -- sliced OR mango -- diced OR papaya -- diced OR

* If using mangos or papaya, make sure they are ripe.

1. Peel and dice the fruit. 2. Have the pineapple juice well-chilled. 3. Combine all ingredients in a blender. Puree until thick and very smooth. Serve in a glass garnished with a whole strawberry and perhaps a mint sprig.

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Nutr. Assoc. : 0 0 2142 0 0


Valentine Sodas

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Beverages Ice Cream

Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Ginger ale or carbonated drink Strawberry ice cream Whipped cream 1 Tsp strawberry preserves

Pour ginger ale or any clear carbonated drink over strawberry icecream in tall glass. Top glass with fluffy whipped cream andstrawberry preserves. Do not stint on ice cream. Serve with large sodaand ice teaspoon.

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Viennese Flavoured Coffee


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup Dry instant coffee -- scant 2/3 cup Sugar 3/4 cup Dry nondairy creamer 1/2 teaspoon Cinnamon -- dash each of ground -- cloves, & nutmeg.

Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.


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Virgin Mary

Recipe By : Joe RobertsonServing Size : 1 Preparation Time :0:05Categories : Non-Alcoholic Drinks Vegetables Beverages


4 ounces tomato juice 1/2 ounce lemon juice 1/2 teaspoon Worcestershire sauce 1 dash Tabasco sauce 1 pinch celery salt -- to taste 1 pinch salt -- to taste 1 pinch pepper -- to taste 1 celery stalk 1 lime slice cracked ice ice cubes

Combine liquid ingredients and seasonings in a mixing glass. Shake with ice and strain into a highball or Collins glass filled with ice cubes. Garnish with celery stalk and wedge of lime.

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Nutr. Assoc. : 1503 797 0 0 273 1327 1091 275 0 0 0


Virgin Pina Colada

Recipe By : Joe Robertson

Serving Size : 1 Preparation Time :0:05Categories : Non-Alcoholic Drinks Fruits Mexican Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces coconut cream 1 1/2 ounces crushed pineapple 1 ounce pineapple juice 1/4 cup crushed ice 1 orange slice 1 maraschino cherry

Place all ingredients in a blender and blend at high setting until smooth -- about 30 seconds. Strain into highball or collins glass and garnish with orange slice and cherry.

NOTE: Crushed pineapple juice canned in its own juice is preferable for a less-sweet drink; use pineapple canned in syrup for a sweeter concoction.

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Nutr. Assoc. : 397 0 1128 0 0 0


Virgin Strawberry Daiquiri

Recipe By : Joe RobertsonServing Size : 1 Preparation Time :0:05Categories : Non-Alcoholic Drinks Fruits Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 ounces frozen strawberries -- in syrup 1 ounce fresh lime juice 1 teaspoon sugar cracked ice 1 strawberry 1 orange slice

Fill a mixing glass with cracked ice. Add lime juice, frozen strawberries, and sugar. Shake and strain into a chilled cocktail glass. Garnish with strawberry and orange slice.

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Waker-Upper Whirl


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup Pineapple juice 1/4 cup Orange juice 1/2 Ripe banana 4 Ice cubes Strawberry -- for garnish

In blender process pineapple juice, orange juice, and ripe banana on low speed. Add ice cubes, 1 at a time (do not forget to replace the blender cover). Increase speed to high and blend until mixture is thickened. Pour mixture into a juice glass; press strawberry onto the rim for garnish.

Nutrition per 1/2-cup serving: 89 calories, 1g protein, 0g fat, 22g carbohydrates, 2mg sodium, 0mg cholesterol Source: Parents magazine, May 1994, page 131 -Natalie Webber [email protected] ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to [email protected]; questions/comments go to [email protected] allow several days for your submission to appear.

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Wassail

Recipe By : Serving Size : 4 Preparation Time :0:00Categories : Christmas Crockpot Fruits Non-Alcoholic Drinks Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----WASSAIL----- 1 quart Apple cider 4 each Cinnamon sticks 1 each Whole nutmeg 1/2 cup Honey 1/4 cup Lemon juice 1 teaspoon Lemon peel -- grated -----FLOATING CLOVED ORANGES----- 3 each Oranges 3 teaspoons Cloves -- whole

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better.

Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet [email protected]

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Wassail * Cider

Recipe By : Serving Size : 30 Preparation Time :0:00Categories : Beverages Ethnic Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 quarts Apple cider 1 1/4 cups Brown sugar

1 1/4 cans (6 oz) frozen lemon juice Concentrate 1 1/4 cans (6 oz) frozen orange juice Concentrate 7 1/2 Whole cloves and allspice 1 1/4 tablespoons Ground nutmeg 30 Cinnamon sticks

Put cider, sugar and fruit juices (undiluted) in large pot. Tie cloves and allspice in cheesecloth. Add to cider with nutmeg. Cover and simmer for 30 min. Remove spice bag. Serve hot in mugs with cinnamon stick in each mug.

Makes 24 6 oz servings.

Source: Womens Day Encyclopedia of Cooking Typed by Dale/Gail Shipp

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White Sangria Punch (Nonalcoholic)

Recipe By : Serving Size : 12 Preparation Time :0:00Categories : Fruits Non-Alcoholic Drinks

Beverages Punch Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups White grape juice 1 cup Pink grapefruit juice 1 tablespoon Lime juice 1 Club soda;bottle -- 750 ml

Pink grapefruit slices

In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per sering: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living magazine

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Zemi's Ginger Smoothies

Recipe By : Serving Size : 1 Preparation Time :0:00Categories : Beverages Vegetarian

Non-Alcoholic Drinks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----ORANGE PINEAPPLE SMOOTHIE----- 1/2 cup Orange juice 1/4 cup Pineapple juice 1/2 each Banana 1/4 teaspoon Ginger root;fresh,peeled -- grated, up to 1/2 ts 1/2 cup -Crushed ice -- or 2 small ice

-----APPLE-COCONUT SMOOTHIE----- 1/4 cup Apple juice 1 pinch Coconut -- grated OR_ -1 Tbsp coconut milk * 1/2 each Banana 1/4 teaspoon Ginger root;fresh -- peeled

1/2 cup -Crushed ice -- or 2 small ice

-----ORANGE-PINEAPPLE COCONUT----- -----SMOOTHIE----- 1/4 cup Orange juice 1/4 cup Pineapple juice 1 tablespoon Coconut milk -- * 1/2 each Banana

1/4 teaspoon Ginger root;fresh -- peeled

1/2 cup -Crushed ice or 2 small ice -- cubes

* Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different.If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer.For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen.

"There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.." Blend all ingredients in a blender or food processor until smooth.

SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective posted by Anne MacLellan

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non alcohol drinks

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