#3286 - Hawaiian Cranberry Punch

(by Shirley McNevich)

46oz. red Hawaiian punch
46oz. apple juice
48oz. Ocean Spray cranberry juice
2 liters ginger ale (cold--more if necessary)
fresh orange slices
1 jar maraschino cherries

In a large punch bowl add Hawaiian punch, apple juice and cranberry juice--stir to mix. When ready to serve add the maraschino cherries (including the juice) and the cold ginger ale--stir. Float the orange slices on the top. Add ice cubes if necessary.

#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#2615 - Apple Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)

In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.

#2421 - Lemon Apple Punch

(by Shirley McNevich)

3 quarts water
2 cups white sugar
2 - 5.5oz. cans frozen lemon juice concentrate (thawed)
1 quart apple juice
2 quarts cranberry cocktail juice
1 pint orange juice
1 pint strong tea

In a large pot over medium heat add water and white sugar--cook/stir until sugar dissolves. Remove from heat--add both cans of lemon juice concentrate, apple juice, cranberry cocktail juice, orange juice and tea--stir until mixed. Cool to room temperature, then refrigerate until cold. Serve in a punch bowl with ice.

#1013 - Summer Punch

(by Shirley McNevich)

1 - 32oz. bottle orange juice (chilled)
1 - 32oz. bottle pineapple juice (chilled)
1 - 32oz. bottle apple juice (chilled)
1 - 2 liter bottle cherry 7Up (chilled)
1 jar maraschino cherries (chilled)

Chill all ingredients the day before your event. Slowly pour orange juice, pineapple juice, and apple juice into a punch bowl--stir. Add the maraschino cherries (juice and all)--stir. When you're ready to serve, add the chilled cherry 7Up--stir and serve.

#803 - Cherry Apple Punch

(by Shirley McNevich)

8 scoops Kool-Aid pre-sweetened cherry soft drink mix (use the scoop inside the Kool-Aid)
3 qts. water
ice
4 cups apple juice
1 - 2 liter bottle 7Up or Sprite

In a glass/plastic container or punch bowl, dissolve the cherry Kool-Aid with the water--stir to mix. Add the apple juice--stir. Add ice. Add 7Up or Sprite to your taste--stir.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#585 - Sliced Baked Ham

(by Shirley McNevich)

1 large slice (3/4" thick) of smoked ham (in the meat section of the grocery store--near hams to bake)
1/2 cup Domino's dark brown sugar
1/2 cup dried bread crumbs
2 tsp. French's yellow mustard
1 1/4 cups apple juice

Place ham in a greased 9 x 13 x 2 baking dish. In a bowl add brown sugar, mustard, bread crumbs, and 1/4 cup of the apple juice--stir to mix and spread it on top of the ham slice. Pour remaining 1 cup of apple juice around the ham slice carefully (NOT over the top or the bread crumb mixture will run off). Bake at 325 degrees for 1 1/2 to 2 hours.

#550 - Raspberry Muffins

(by Shirley McNevich)

2 egg whites
1/2 cup white sugar
2 cups Bisquick
2/3 cup buttermilk
1/3 cup apple juice
1/2 cup All Bran cereal
1 tsp. vanilla
1 2/3 cups raspberries (fresh or frozen)
Glaze: 1/2 cup Domino's powdered sugar, 4oz. softened Philly cream cheese, 1/2 tsp. vanilla, 3 TBSP orange juice

In a mixer beat egg whites until fluffy--add white sugar and beat until stiff. Add Bisquick, buttermilk, apple juice, All Bran, and vanilla--beat on medium until mixed. Remove bowl from mixer and fold in the raspberries. Line muffin tins with cupcake liners and fill each 2/3 full with batter. Bake at 400 degrees for 20-25 minutes or until inserted toothpick comes out clean. While they're baking, in a mixer add powdered sugar, cream cheese, vanilla and orange juice--beat. Remove muffins from pans, cool about 30 minutes, then drizzle with the glaze.