Beverages

Banana Orange Slush

Summary

Yield
10 Servings
SourceBev Rhodes, Main Library (2005)
Prep time24 hours, 30 minutes
Cooking time5 minutes
Total time24 hours, 35 minutes

Ingredients

1 c
sugar
2 c
boiling water
1 cn
frozen orange juice (6 oz.)
3
bananas (peeled and sliced)
1 cn
crushed pineapple, undrained (15 oz.)
1
maraschino cherries jar, drained well (10 oz.)
2 1⁄2 T
lemon juice

Instructions

Combine ingredients and refrigerate 24 hours, stirring occasionally. Freeze overnight or until firm in a microwaveable 9 x 13 pan. Remove from freezer 30 minutes before serving — should be slushy. If it doesn’t defrost fast enough, microwave at defrost setting for 5 minutes.

Cranberry Sparkle

Summary

Yield
3 Quarts
SourceDiane Scherer (1990)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

4 c
cranberry juice cocktail (1 qt. bottle, chilled)
2 c
orange juice (chilled)
4
bottles ginger ale or 7-Up (7 oz. bottles, chilled)
 
orange slices
 
fresh cranberries

Instructions

Place ice cubes in punch bowl. Add fruit juices; stir. Pour carbonated beverage carefully down side of bowl. Float orange slices and whole fresh cranberries, just before serving. Makes 2 1/2 to 3 quarts. 

Autumn Tea

Summary

Yield
12 Servings
SourceRobyn Kress, Main Library (2006)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

5
tea bags
5 c
boiling water
5 c
unsweetened apple juice
2 c
cranberry juice
1⁄2 c
sugar
1⁄3 c
lemon juice
1⁄4 t
pumpkin pie spice

Instructions

Place tea bags in a large heatproof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

Banana Crush

Summary

Yield
30 glasses
SourceCalvert Poole (1979)
Prep time4 hours
Cooking time3 minutes
Total time4 hours, 3 minutes

Ingredients

5
bananas (crushed)
4 c
sugar
6 c
water
1 cn
pineapple juice, unsweetened (46 oz.)
 
Juice of 2 lemons
 
Juice of 5 oranges or 1 (6-oz.) can orange juice (I used canned orange juice)

Instructions

Make a syrup by boiling sugar and water 3 minutes. Cool. Mix the juices and crushed bananas. Stir syrup into fruits and freeze. To serve, fill glasses half full with frozen mixture. Beat with a spoon and fill glasses with 7-Up or ginger ale, stirring to mix. Makes 30 (12-ounce) glasses. 

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.

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