Beverages

Mary Janet Ellenwood's Punch

Summary

Yield
50 Servings
SourceAnne Weaver (1978)
Prep time7 hours, 30 minutes
Cooking time
Total time7 hours, 30 minutes

Ingredients

3 pk
Jello (small size; any flavor; use flavor color to go with your color scheme)
4 c
sugar
13 c
water (divided)
2 cn
pineapple juice (46 oz.)
1 oz
almond extract
1
lemon juice (12 oz. bottle)
2
ginger ale bottles (large)

Instructions

Dissolve Jello in 9 cups of warm water. Then dissolve 4 cups sugar in 4 cups water and bring this to a boil to make a simple syrup. Mix both solutions together and add almond extract, pineapple juice and lemon juice. This can be made ahead of time and frozen in milk cartons.

On the day you plan to serve the punch, take out the frozen containers at least 4 hours before serving time and allow to thaw. When ready to serve, tear off the milk cartons and place frozen contents in punch bowl. Chop up frozen solution and pour ginger ale over it. 

Notes

This will be frothy and taste delicious. Perfect for Wedding Receptions, Church Functions or Home Entertaining.

Buckeye Dip

Summary

Yield
10 Servings
Source Anne Weaver (1976)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
Hellmann's mayonnaise (do not substitute)
1 c
sour cream
1 T
dried parsley
1 T
dried onion
1 t
dill SEED
1 t
Beau Monde
2
round loaves of onion rye (opt., can also use recipe as dip for vegetables or crackers)

Instructions

Mix together the day before. (Can be used as dip with vegetables, chips or crackers.)

To serve as a “Buckeye Dip” (serves a large crowd): Double the above recipe. Buy 2 round loaves of onion rye (one whole, one sliced). The whole loaf, cut out center and hollow out the bread and tear or cut up in chunks. The sliced loaf, cut in bite-size chunks. When ready to serve, pour dip into hollowed out loaf. Guests use the chunks for dipping. When dip is gone, the loaf as the buckeye can be cut or formed in chunks and eaten. 

Notes

Great for OSU Football Season, It’s a Winner!

Cold Duck Punch

Summary

Yield
1 Bowl
SourceMrs. Bowser (1971)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

 
Cold Duck (sparkling wine)
 
Rhine wine (or other dry white table wine)
 
Club soda or 7-Up
1 pk
frozen strawberries

Instructions

Combine equal amounts of Cold Duck, wine and club soda or 7-Up in punch bowl. Float a package of frozen strawberries on top (this keeps the punch cool and adds a festive touch). 

Cappuccino Royal

Summary

Yield
2 Servings
SourceLenore Mastracci (1993)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

1⁄2 c
half & half
1⁄2 c
espresso coffee (freshly brewed)
2 T
brandy
2 T
white rum
2 T
dark creme de cacao
 
sugar

Instructions

Whisk half & half in heavy (small) saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy, rum and creme de cacao to each cup. Whisk half & half again and pour into cups. Sweeten to taste with sugar.

Recipe from Bon Appetit magazine, December 1992 issue.

Wine Punch

Summary

Yield
50 Servings
SourceLenore Mastracci (1986)
Prep time24 hours, 15 minutes
Cooking time
Total time24 hours, 15 minutes

Ingredients

1 cn
maraschino cherries (large)
1 cn
spiced pears (large)
1 cn
pineapple chunks (large)
 
A fifth brandy
1 gal
white or red wine
1
club soda (large bottle)
1
champagne (bottle)

Instructions

After draining fruit cut into bite-size pieces. Cover with half of the bottle of brandy. Marinate this for 12 to 24 hours. An hour before serving, put fruit and brandy mixture in punch bowl. Add the gallon of wine, the champagne and club soda and remaining brandy. As the punch is used down to 1/3 or less, add more wine. 

Notes

Great for holiday parties! 

Russian Friendship Tea (Nice for Gift Giving)

Summary

Yield
1 Jar
SourceMilli Swain (1989)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

2 c
orange instant breakfast drink
1 1⁄2 c
instant tea (plain)
1⁄2 c
lemonade flavor drink mix
1 1⁄4 c
sugar
2 t
ground cinnamon
1⁄2 t
ground cloves

Instructions

Mix all ingredients thoroughly and store in glass jars. For one serving, mix 2 teaspoons of tea to 1 cup of boiling water.

Punch for Brunch

Summary

Yield
1 Punch Bowl
SourceMarion Grasso (1977)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 c
water
1 1⁄2 c
sugar
1
cranberry juice (bottle)
1⁄2 gal
pineapple juice
1 cn
frozen lemonade (large size)
2 c
water
1
7-Up (16 oz. bottle)

Instructions

Combine all ingredients and stir until dissolved.  

Notes

This is enough for an average-sized punch bowl.

Carol's Cocoa

Summary

Yield
1 Servings
SourceCarol Naegele (1976)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

4 t
instant hot chocolate mix (or 1 packet)
1⁄4 t
cinnamon
1⁄4 c
milk
1⁄2 c
vanilla ice cream (1 scoop)

Instructions

Make hot chocolate according to directions, except fill mug 2/3 full. Add cinnamon; stir. Add milk. Top with ice cream. The ice cream melts slowly, cooling the hot chocolate and making a delicious foam on top.

Holiday Punch III

Summary

Yield
2 Gallons
SourceRuth Browning (1982)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

1 q
grape juice (bottle)
1 pt
lemon juice
1 pt
orange juice
1
carbonated water (bottle)
1 pt
ginger ale
1⁄2 pt
pineapple or other sweet fruit juice

Instructions

Mix ingredients in a large bowl filled with ice. If desired, garnish with sliced fruits. 

Hot Chocolate Instant

Summary

Yield
100 Servings
SourceMary Ann Gilbride (1988)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1 pk
powdered milk 8-qt box
1 1⁄2 lb
Nestle Quik
1 lb
powdered sugar
8 oz
Cremora

Instructions

Mix well and place in covered container. 1/3 cup of above mixture to 1 cup hot water and you have a great cup of hot chocolate for any occasion.

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