BEVERAGES

Chai Tea

• 4 C. water

• 1 lg. cinnamon stick or ½ t. ground cinnamon

• 1½ t. ground cardamom

• 1 t. whole fennel seeds

• 2–3 whole cloves

• ⅓ t. powdered ginger*

• ⅓ t. amchoor (mango powder)*

• 4 regular tea bags

• 1–2 C. whole milk

• Sugar to taste

Instructions:
Mix water and spices in a saucepan. Bring to a boil. Reduce to a simmer and add tea bags. Steep to desired strength. Add milk and simmer again. Add sugar and strain into cups.
Optional: serve unsweetened and let each person sweeten to taste.

Cocoa

Hershey’s Hot Cocoa

• ½ C. sugar

• ¼ C. cocoa

• Dash of salt

• ⅓ C. hot water

• 4 C. milk

• ¼ t. vanilla

Instructions:
Mix sugar, cocoa, and salt in a saucepan. Stir in water and bring to a boil. Stir 2 minutes. Add milk and heat (do not boil). Remove from heat, add vanilla. Serves 6.

Hershey’s Perfectly Hot Cocoa (Single Serving)

• 2 T. sugar

• 2–3 t. cocoa

• Dash salt

• 1 C. milk

• ¼ t. vanilla

Instructions:
Mix sugar, cocoa, and salt in a mug. Heat milk and gradually add to cocoa mixture, stirring well. Stir in vanilla.

Hot Cocoa Mix

• 4 heaping cups powdered milk

• 6 oz. Coffee-mate

• 1 heaping cup powdered sugar

• 1 lb. Nestle Quick
  (Recipe by Glenn Tjomsland)

Frozen Slush

• 3 pkgs Kool-Aid (any flavor)

• 3 C. sugar

• 2½ qts. water

• 1 large can pineapple juice

• 7-Up or Sprite

Instructions:
Mix Kool-Aid, sugar, water, and pineapple juice. Freeze. Serve with 7-Up.
(Recipe by Rita “Nonnie” Ratcliff)

Santa’s 7UP Surprise

• 1 (46 oz.) can pineapple juice

• 10 (7 oz.) bottles 7-Up

• 2 (6 oz.) cans frozen orange juice

• ¼ t. peppermint extract

• Maraschino cherries

• 2 ice trays

Instructions:
Freeze cherries in 7-Up in ice trays. Mix other ingredients and serve cold.
(Recipe by Jackie “Nana” Brown)

Wassail

• 2 qts. apple cider

• 2 C. orange juice

• 1 C. lemon juice

• ½ C. sugar

• 1 stick cinnamon

• 1 t. whole cloves

Instructions:
Heat and serve. Yields approx. 20½ cups. Great for Christmas time.

COCKTAILS

Bahama Mamas

• 1 bottle Malibu

• 1 bottle Bacardi Rum (dark)

• 1 bottle vodka

• 4 gal. tropical fruit punch Kool-Aid (prepared)

Instructions:
Mix liquor with Kool-Aid. Let sit 3 hours. Serve over ice.
(Recipe by Gay Myers)

Champagne Punch

• 1 qt. pineapple juice

• 1 qt. limeade

• 1 qt. orange juice

• 1 C. sugar

• 2 bottles ginger ale

• 1 bottle premium champagne (or more)

Instructions:
Chill all ingredients and mix before serving.

Cosmopolitans

I (Pam Methvin)

• 1 oz. vodka

• 2 oz. cranberry juice

• Splash of Cointreau

Shake over ice (vigorously, 32 times). Serve.

II (Gay Myers)

• 10 ml vodka

• 20 ml citron vodka

• 30 ml Cointreau

• 60 ml cranberry juice

Shake with 3 ice cubes. Serve in martini glass with lime twist.

Egg Nog (Rita “Nonnie” Ratcliff)

• 8–12 eggs

• Sugar (approx. 1 T. per egg)

• 1 pint whipped cream

• 6–8 T. bourbon

Instructions:
Whip yolks and add sugar, then bourbon. Fold in whipped whites and cream.

Frozen Egg Nog (Jewel “MawMaw” Ratcliff)

• 1 C. whipping cream

• 4 eggs

• 1 T. sugar

• 4 T. bourbon

Whip yolks with sugar and bourbon. Whip whites separately. Whip cream. Fold all together. Freeze.

Hurricanes (Gay Myers)

• 1 lg. can each: pineapple, orange, grapefruit juice

• 1 lg. bottle fruit punch

• 16 oz. each: Malibu rum, vodka, tequila, dark rum

Instructions:
Mix and serve in tall glasses over ice.

Jade Punch

• 6 pkgs lime Jell-O

• 6 C. hot water

• 12 C. cold water

• 4 cans frozen lemonade

• 2 cans pineapple juice

• 8 bottles ginger ale (or champagne)

Instructions:
Dissolve Jell-O, mix all liquids. Add garnish and serve cold.
(Recipe by Rita “Nonnie” Ratcliff)

Margaritas

I

• 1 (12 oz.) can frozen limeade/lemonade

• 2/3 can tequila

• 1/3 can Triple Sec
  Blend with ice.

II

• 8 oz. Jose Cuervo mix

• 5 oz. tequila

• 1 oz. water
  Blend with ice.

III

• 1½ oz. Tequila Gold

• ½ oz. Cointreau

• 1 oz. each: lime and lemon juice
  Blend with ice. Serve in salted glass.

IV (Gay Myers)

• 1 can frozen lemonade

• 1 can frozen limeade

• 1 can tequila
  Blend and serve.

Full Recipe (Rita Hendrix)

• 1 pt. Triple Sec

• 4 qts. water

• 2 (12 oz.) cans frozen limeade and lemonade

• Juice of 8 limes

• 1.75 liter tequila
  Mix and freeze.

Strawberry Margarita

• 4½ oz. tequila

• 1½ oz. Triple Sec

• 3 oz. lime juice

• 1 lb. frozen strawberries
  Blend with ice. Garnish with lime.

Poinsettia Punch

I (Jamie Brown)

• 2 (10 oz.) pkgs frozen raspberries

• 1 (6 oz.) can pink lemonade

• ¼ C. sugar

• 1 bottle white or rosé wine

• 2 L raspberry or ginger ale

Blend raspberries and lemonade. Strain. Mix with wine and chill. Add soda before serving.

II (Gay Myers)

• ½ C. Cointreau

• 3 C. champagne

• 3 C. cranberry juice
  Mix and garnish with cranberries. Serve in flutes.

Sangria (Janet Brown)

• 1 bottle dry red wine (3 C.)

• 1½ C. Sprite or 7-Up

• 1½ C. orange juice

• Fruit slices: lime, lemon, orange

• ½ C. brandy

• ¼ C. sugar

• 2 T. each: Cointreau, grenadine, lemon juice, lime juice

Stir together. Let sit 30 mins. Serve over ice with garnish.

ICE CREAM

Easy Ice Cream (Rita “Nonnie” Ratcliff)

• 6 eggs

• 1 C. sugar

• 2 cans sweetened condensed milk

• 1½ qt. milk

• 1 T. vanilla

Mix and churn in ice cream maker to 1 gallon.

Fudgesicle (Rita “Nonnie” Ratcliff)

• 1 can Carnation milk

• 1 can water

• Sugar as needed

• Chocolate syrup

Freeze in molds or trays.

Plain Ice Cream (Sharon Crosby)

• 6–8 eggs

• 2 C. sugar

• 1 can evaporated milk

• Dash flour, salt

• Milk to fill

Beat eggs 20 mins. Mix all ingredients and churn. Optional: add fruit.

Tutti Frutti Ice Cream

• 6 eggs

• 2 C. sugar

• 1 (6 oz.) pkg strawberry Jell-O

• 1 small can crushed pineapple

• 3 ripe bananas, mashed

• Maraschino cherries and chopped nuts (optional)

• 1 t. vanilla

• 1 pint Half & Half

• Milk to fill

Mix and churn. Makes one gallon.