BASEBALL BEEN BERRY BERRY GOOD TO ME!

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it's that time of year again and here are three super easy home run punch recipes!
INSTANT PITCHER PUNCH
1quart water
2 rounded tbs instant tea
1 6 ounce can frozen lemonade
1 6 ounce can frozen limeade
1 cup cranberry juice cocktail
1  20 oz bottle of ginger ale
orange and lemon slices
combine cold water and instant tea in a large pitcher, add concentrates and cranberry juice, just before serving add ginger ale, garnish with orange and lemon slices.
YIELDS: 2 1/2 qts


CRANBERRY FIZZ
1  16 ounce bottle cranberry juice cocktail chilled
1 bottle  10 ounce low calorie citrus flavored carbonated beverage chilled
1 lemon cut in 6 slices
just before serving, mix cranberry juice and carbonated beverage in a large pitcher pour into 6 small glasses.
Make a slit in each lemon slice from outside edge to center, hang over each glass.


SUNNY PUNCH
2 packages orange or tangerine instant soft drink mix
1 cup sugar
4 quarts cold water
2 cans (6 ounce each) frozen lemonade
lemon and orange slices
put soft drink mix into large bowl. Add sugar, cold water and lemonade concentrate. Stir to combine. Chill. Garnish with lemon and orage slices.
YIELD: 35 servings

FRUIT JUICY HAWAIIAN PUNCH!

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here are a few punches packed with fresh fruit!
ISLAND PUNCH
1 can tropical fruit punch
6 (7 oz each) cans of gingerale
whole fresh strawberries for garnish
combine tropical fruit punch and gingerale. refrigerate for at least two hours. At serving time garnish with strawberries.
YIELDS: 24 servings

EMERALD PUNCH
1 can (6oz) frozen lemonade concentrate
1 can (6oz)frozen limeade concentrate
1 can (1 lb 4 oz) unsweetened grapefruit juice
1 can (1lb 4 oz) pineapple juice
2 bottle (20 oz each) gingerale
fresh mint leaves for garnish
blend frozen concentrates and fruit juices and refrigerate. At serving time stir in ginger ale. Pour over ice cubes in pitcher and garnish with mint.
YIELDS: 27 SERVINGS

FELICITATIONS BOWL
heres a punch with south of the border holiday spirit!
1 carton Holland House Instant whiskey sour mix (8 envelopes)
1 carton Holland House Instant Daiquiri Mix (8 envelopes)
1 quart water
1 fifth rum
1 can (20oz) pineapple chunks
1 package (10oz) frozen strawberries
2 bottles (28 oz each) lemon soda, chilled
1 seedless orange, cut into half slices
Dissolve both mixes in water in a punch bowl,stir in rum; chill. Just before serving, add ice, pineapple chunks with syrup, frozen strawberries and soda; stir lightly. Garnish with orange slices.
YIELDS: 25 servings.

WAIKIKI PINEAPPLE PUNCH
*Dole Unsweetened Pineapple Juice is a good source of vitamin C and contains Vitamins B1 and A. No sweetening is added . Chill and Shake well before serving.
1 can Dole unsweetened Pineapple juice (46 oz)
1 1/2 cups apricot nectar (12oz)
1 quart ginger ale
chill all ingredients. Pour over ice adding gingerale just before serving
YIELDS:20 servings

DRINKS FOR EVERYONE!

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If you've ever given a party, or simply asked friends in for the evening you know there are times you would like to serve something special to drink...but what? Here's a refreshing solution: Mock versions of classic drinks....from the Non drinkers Drink Book. Mix these up for any occasion, they are bound to lift some spirits...!
HERB-CREAM TOMATO JUICE (bloody mary)
1 1/2 cups canned tomatoes
1/2 cup heavy cream
dash salt
dash pepper
1 teaspoon dried basil leaves
ice cubes
water cress
Strain tomaotes through a sieve into a cocoktail shaker. Add cream, salt, pepper, basil and several ice cubes Shake vigorously. Strain. Serve in juice glasses (4-6 ounces) Garnish with water cress.
Serves 3
may add a skewered lime slice and a small cherry tomatoe.

LEMONESCENCE ( old fashioned)
1/4 tespoon dried tarragon leaves
1/4 cup hot water
1/3 cup peach nectar
1/3 cup pineapple juice
ice cubes
simmer tarragon in water for 2-3 minutes . Cool. Strain. Mix liquid with juices. Pour over ice cubes in a tall glass. fill with bitter lemon. Stir briefly.
Serves 1


LIME DAIQUIRI
4 tbs thawed frozen limeade concentrate
1 cup crushed ice
3 drops mint extract
maraschino cherry
blend limeade , ice and mint extract in blender for a few seconds on high speed. blend until fine "snow" is formed. Serve in cocktail glasses short staw. Garnish with a maraschino cherry.
serves 1
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FRUIT WITH A PUNCH!

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A fruit goblet can give a summer drink a tropical air and a dash of fun. These fruit and drink combinations are surprisingly refreshing and when the drink is done there's fruit to eat as well.When shopping choose extra  large sized fruits, especially the lemons and limes. Remember these drinks take extra time to prepare, best for small groups of two to four!

PINEAPPLE JULEP FOR TWO
1 pineapple cored
1 cup cracked ice
3-4 sprigs mint
1/2 tsp refined sugar
3 ounces of whiskey
pineapple juice
fill cored pineapple with ice, crush mint leaf, in a small glass with sugar, add whiskey, Strain over ice in pineapple shell. Add pineapple juice to fill. serve with two straws and a pineapple stick for garnish.
YIELD: 1 drink for two

FROZEN LIME DAIQUIRI (in the most literal sense)
1 extra  large lime
1 1/2 ounce light rum
2 teaspoons superfine sugar
cut off top of lime. Insert fork and twist to juice pulp. Stir lime juice, rum and sugar together. Cut thin piece from bottom of lime outer peel so lime can be set level. Pour mixture into lime shell. Place cocktail straw in lime Freeze 2-3 hours Just before serving stir to a slush.
YIELD:  1 drink


HONEYDEW COLLINS
1 honeydew melon, chilled
2 ounces vodka
1/2 cup water
3 tsp sugar
juice of 2 small lemons
1 cup cracked ice
divide melon in half, making scalloped edges, Scoop out pith and seed. In separte mixing bowl add vodka to lemon juice,water and sugar, stir to dissolve. Add cracked ice. Pour mixture into melon halves. Serve with a straw and spoon.
YIELD: 2 drinks

OLD FASHIONED ORANGE
1 navel orange chilled
2 dashes Agostura bitter
1/4 tsp sugar
1 1/2 ounces whiskey
1/4 cup cracked ice
Cut off top of orange.Remove sections and pulp, reserving juice. In a blender, whirl orange sections , orange juice, bitters, sugar, and whiskey until orange sections are well shredded. Add cracked ice. Cut a thin piece from the bottom of the orange outer shell so that the orange can be set level. Pour drink into orange shell. Serve with straw.
YIELD: 1 drink

COCONUT RUM
1 coconut
3/4 cup pineapple juice
1  1/4 ounces light rum
1 cup cracked ice
with an ice pick, puncture eyes at top of coconut. Drain milk; measure 1/4 cup into blender. Saw off top of coconut . In a blender, whirl coconut milk, pineapple juice, rum and cracked ice for 10 seconds. Pour into coconut shell. Serve with a straw
YIELD: 1 drink

GRAPEFRUIT SMASH
1 grapefruit, chilled
1/2 cup cracked ice
3 ounces gin
cut grapefruit in half. Remove section and pulp, reserving juice. Remove membranes around grapefruit sections. In a blender whirl grapefruit section, juice, cracked ice and gin until slushy. Mound into grapefruit shells. Serve with straws.
YIELD; 2 drinks

LEMON SOUR
1 lemon chilled.
1 ounce apricot liqueur
1/4 cup cracked ice
cut off top of lemon. Remove sections and pulp; reserving juice, In blender whirl lemon juice, apricot liqueur and ice together until slushy
cut thin piece from bottom of out peel of lemon so that lemon can sit level. pour drink into lemon shell. Serve with straw.
YIELD: 1 drink

CANTALOUPE TODDY
1 small cantaloupe chilled
1 cup crakced ice
1 1/2 ounces whiskey sour
3/4 cup reconstituted frozen lemonade.
Cut top from cantaloupe, making a scalloped edge, scoop out seed and pith, mound ice into cantaloupe hollow. Combine whiskey and lemonade, pour into contaloupe halves. Serve with a straw and spoon.
YIELD: 1 drink

CARIBBEAN COOLER

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put a punch into big group sessions! Preparing party beverages and food for a big group is easier when you're aware of some basic rules
start with a colorful prepared punch. Simply adding two or three ingredients you'll have a special party punch that takes only minutes to prepare. 
Count on 8 ounces per person, double the amount if the party extends into the evening. 
to keep punch from diluting prepare ice cubes with one of the juices in your punch.
sandwiches are easy to plan.
on the average one loaf of bread will make 22 tea sized sandwiches.
a 9x13 inch cake will yield  30 small servings, or if you prefer... Petit Fours!


















CARIBBEAN COOLER
1  46 ounce can Hawaiian punch chilled.
1  6 ounce can frozen lemonade concentrated, thawed
1 cup apricot nectar
ice cubes
lemon slices
In punch bowl combine Hawaiian punch, lemonade and apricot nectar, stir well add ice. Garnish with lemon slices.
YIELD: 14 (4) ounce servings
SPIRITED VERSION: add 1 1/4 cups rum.