Beverages

Christmas Welcome Punch

Summary

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

Ingredients

1 1⁄2 c
pineapple juice
1 cn
limeade (6 oz.)
1 T
honey
3
7-Up bottles (7 oz.)
1 dr
green food coloring (opt.)
 
lime slices (opt., for garnish)

Instructions

First, combine pineapple juice and limeade. Add the honey and stir until well blended. Slowly add the 7-Up and a drop of green food coloring, if desired. Add ice to the mixture and serve. It will make it more festive if garnished with lime slices. 

Merry Brew

Summary

Yield
6 Servings
SourceToni Tessman (1979)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

1⁄2 c
brown sugar (firmly packed)
1⁄4 t
salt
2
cinnamon sticks
1 T
whole cloves
1⁄2 t
whole allspice
1 c
water
2 q
apple juice
1
lemon (thinly sliced)
1
orange (thinly sliced)

Instructions

Combine sugar, salt, spices and water in a small saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Combine apple juice and fruit slices in a large saucepan; heat gently. Strain hot spice liquid into apple juice and serve warm. Yield: 2 quarts.

Elixir of Life Tea

Summary

Yield
1 pot
SourceSue Lense, Main Library (2005)
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

 
young lemon balm leaves (handful)
 
fresh rosemary (3-5 leaves)
 
fresh lavender blossoms (2 sprigs)

Instructions

Put ingredients into a diffuser. Pour hot water over leaves and let steep. Color will be very pale, if there is any. Good hot or iced. 

Notes

This is a refreshing, relaxing decaffeinated brew going back to Roman times. 

Punch

Summary

Yield
16 Servings
SourceHelen Mercer (1976)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

16
punch cups
1 cn
frozen lemonade concentrate ( 6 oz.)
1 cn
frozen orange juice concentrate (6 oz.)
2
bottles ginger ale (or 1 soda and 1 ginger ale)

Instructions

Combine. To stretch, add 1 more bottle ginger ale. 

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!

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