Beverages:

Homemade Eggnog:

4 beaten Egg Yolks

2-1/3 cups Milk

1/3 cup Sugar

1 cup Whipping Cream

1 tsp Vanilla

Directions:

In a large heavy saucepan combine the egg yolks, milk, and sugar.  Cook and stir over medium heat until mixture just coats a metal spoon.  Remove from heat.  Place the pan in a sink or bowl of ice water and stir for 2 minutes.  Stir in whipping cream, and vanilla.  Cover and chill for 4 to 24 hours.  To serve,sprinkle each serving with nutmeg.

Fruit Punch:

1 (32-oz.) can pineapple juice

1 1/3 c. sugar

2 pkgs. Kool-Aid

Water to completely fill jug

Directions:

Mix pineapple juice, Kool-Aid, sugar, and water.  Chill in freezer until slushy, stirring frequently.  For parties and showers, match your Kool-Aid colors to your color scheme.

Ginger Lemonade:

3 cups sugar

16 cups (4 quarts) water

12 to 14 slices gingerroot , (about 2-inch piece)

4 cups fresh lemon juice (24 lemons)

2 lemons, sliced

Directions:

1. Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot.

2. Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled.

3. Serve lemonade over ice with lemon slices.

Note:

Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon.

Make extra lemonade, and use it to make ice cubes. Pour lemonade over lemonade ice cubes, and the flavor won't dilute as the ice melts.

Submitted By: Vickie W.

Hawaiian Fruit Punch:

Directions:

Combine in large bowl: 1 liter chilled diet ginger ale, 1 (16 oz.) pkg. frozen Strawberries, 2 slices oranges, 1 sliced lime. 

Serves 14

Old Fashioned Eggnog:

6 large eggs

1 Cup heavy cream

1 Cup water

1 Teaspoon granular sugar

1 Tablespoon vanilla extract

1/8 Teaspoon nutmeg, preferably freshly grated

Directions:

1. Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar substitute to taste. Add vanilla and nutmeg; blend until foamy.

2. Drink immediately.

Strawberry Lemonade:

1 frozen lemonade concentrate (thawed)

1 (2 liter) bottle of Sierra Mist

Frozen Sliced Sweetened Strawberries (thawed)

Fresh Strawberries sliced (optional)

Directions:
Put the frozen strawberries in the blender after they have thawed and puree them.  Put ice in a glass and fill glass about half full with lemonade, put 2 spoonfuls of the strawberry puree in the glass with ice and lemonade, mix together and fill the rest of the glass up with Sierra Mist. Garnish with fresh strawberry slices, if desired. Enjoy!

Tangerine Tea:

2 c. Water

1 1/2 c. fresh tangerine or orange juice

1/4 c. sugar, to taste

1/8 tsp. ground cloves

1/4 tsp. ground cinnamon

2 tea bags                                       

Directions:

Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves.  Add tea bags.  Let steep 3 - 4 minutes.  Makes 4 servings.