Beverages

Buckeye Dip

Summary

Yield
10 Servings
Source Anne Weaver (1976)
Prep time
15 minutes
Cooking time
Total time
15 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!

Banana Crush

Summary

Yield
30 glasses
SourceCalvert Poole (1979)
Prep time
4 hours
Cooking time
3 minutes
Total time
4 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. 

Cranberry Sparkle

Summary

Yield
3 Quarts
SourceDiane Scherer (1990)
Prep time
15 minutes
Cooking time
Total time
15 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. 

Punch

Summary

Yield
16 Servings
SourceHelen Mercer (1976)
Prep time
15 minutes
Cooking time
Total time
15 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. 

Christmas Welcome Punch

Summary

Yield
1 Punch Bowl
SourceMrs. Maginnity (1971)
Prep time
15 minutes
Cooking time
Total time
15 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. 

Holiday Punch I

Summary

Yield
1 Punch Bowl
SourceMrs. Snow (1970)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1⁄5
Jamaica Rum
2⁄5
brandy
1 1⁄2 cn
frozen lemonade (large cans)
4 1⁄2 q
club soda
1⁄8 c
lemon juice
 
maraschino cherries (opt., for ice ring)

Instructions

Fills one large punch bowl. Ice ring with maraschino cherries frozen inside looks nice.  

Notes

Very smooth punch.

Holiday Punch II

Summary

Yield
1 Punch Bowl
SourceMark S. Brackney (1973)
Prep time
3 hours
Cooking time
Total time
3 hours

Ingredients

2
5th Entra Dry champagne
1
5th bourbon (blended)
1 q
club soda
2 c
cranberry juice
1 c
ReaLemon
3 oz
grenadine
 
fresh fruit (for ice ring)

Instructions

Make an ice ring using fresh fruit. Chill all ingredients. Pour everything in punch bowl very slowly. Begin with bourbon. 

Holiday Punch III

Summary

Yield
2 Gallons
SourceRuth Browning (1982)
Prep time
15 minutes
Cooking time
Total time
15 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. 

Punch for Brunch

Summary

Yield
1 Punch Bowl
SourceMarion Grasso (1977)
Prep time
15 minutes
Cooking time
Total time
15 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.

Wine Punch

Summary

Yield
50 Servings
SourceLenore Mastracci (1986)
Prep time
24 hours, 15 minutes
Cooking time
Total time
24 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! 

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