#3906 - Strawberry Lemonade Pops

(by Shirley McNevich)

1 - 12oz. can frozen lemonade concentrate
3 cups Sprite soda (cold)
16oz. frozen sliced strawberries

In a large bowl add the lemonade concentrate and the Sprite--stir well. In a blender add the frozen strawberries--puree until smooth. If you have trouble with the puree getting too thick and not blending, add some of the lemonade mixture to the blender to thin it out. Add the strawberry puree to the lemonade mixture--mix well. Ladle the mixture into popsicle molds, then freeze until set. If you don't have popsicle molds, fill paper cups 2/3 full with the mixture, freeze for 1 hour (or until slushy), then place popsicle sticks in the centers and freeze until hard. If you don't want to make popsicles, place the mixture into ice cube trays (and freeze them), then serve the ice cubes in regular lemonade.

#3343 - Christmas Wreath Punch

(by Shirley McNevich)

1 jar red maraschino cherries (drained)
1 jar green maraschino cherries (drained)
2 - 3oz. boxes cherry Jell-O
2 cups boiling water
2 - 6oz. cans frozen lemonade concentrate
8 cups cold Ocean Spray cranberry juice cocktail
6 cups cold water
2 - 2 liter bottles ginger ale (cold)

In a round Jell-O mold add the drained red and green maraschino cherries. Slowly pour water into the mold until the cherries are completely covered, then freeze the mold overnight. The next day in a very large bowl add both boxes of cherry Jell-O and the boiling water--stir until mixed. Add both cans of frozen lemonade--stir until melted and smooth. Add 8 cups cold cranberry juice cocktail and 6 cups water--stir well. Remove the jell-o mold from the freezer, run a little water on it and remove the cherry mold--place the cherry mold in the center of a large punch bowl (cherry side up). Slowly pour the punch mixture over the cherry mold. Once all of the punch is in the punch bowl, add 1 bottle of ginger ale at a time (to your taste).

#3126 - Multi Flavor Punch

(by Becky Lynn Mohr - friend)

1 envelope cherry Kool-Aid
1 envelope strawberry Kool-Aid
2 cups Domino's powdered sugar
3 quarts water
1 - 6oz. can frozen orange juice concentrate (thawed)
1 - 6oz. can frozen lemonade concentrate (thawed)
2 liters cold ginger ale (more if necessary)

Dissolve cherry Kool-Aid, strawberry Kool-Aid and powdered sugar in the water--stir well until mixed. Add the thawed orange juice concentrate and lemonade concentrate--stir until dissolved. When ready to serve, add half of the cold ginger ale--stir. Add more ginger ale if you wish.

#2849 - Frozen Citrus Pie

(by Shirley McNevich)

1 - 6oz. ready-made graham cracker crust
1 - 6oz. can frozen orange juice concentrate OR frozen lemonade concentrate OR frozen pink lemonade concentrate
1 pint good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

Partially thaw the orange juice concentrate. In a mixer add the partially thawed orange juice concentrate--beat for 30 seconds. Add the softened vanilla ice cream--beat. Remove bowl from mixer--add Cool Whip--stir until blended. Spread the mixture into the graham cracker crust. Freeze overnight. Remove from freezer--let stand 10 minutes before cutting.

#2694 - Tea Leaf Punch

(by Aunt Faye [Herman] Minier)

5lbs. white sugar
10 cups water
1 cup tea leaves
1 quart boiling water
3 - 48oz. cans unsweetened orange juice (cold)
3 - 48oz. cans Dole pineapple juice (cold)
5 cans frozen lemade concentrate
3 quarts ginger ale (cold)
3 quarts sparkling water (club soda; cold)
1 - 48oz. can apricot nectar juice (cold)

In a large pot add white sugar and water--cook/stir over medium heat until sugar is dissolved. Bring mixture to a boil. Once boiling, boil the mixture for 7 minutes. Remove from heat and cool completely. In a separate pot add tea leaves and boiling water--stir. Place the pot on a hot pad and let it stand for 30 minutes. Pour the tea mixture through a sieve to remove all of the tea leaves, then discard the tea leaves. Let the mixture cool to room temperature. To the white sugar mixture add the tea mixture--stir. Add orange juice, pineapple juice, frozen lemonade, and apricot nectar juice--stir until lemonade is dissolved. When ready to serve, pour 1/3 of the punch mixture into a large punch bowl and add 1 quart of ginger ale and 1 quart of sparkling water--stir. Repeat for second and third batch of punch.

#2192 - Pineapple Tea Punch

(by Shirley McNevich)

1 large can frozen lemonade concentrate
1 large can frozen orange juice concentrate
1 small jar maraschino cherries (do not drain)
1 - 48oz. can Dole pineapple juice
8 tea bags
1 pint of boiling water
3 cups white sugar
3 trays of ice cubes
3 quarts of ginger ale

In a bowl add tea bags, white sugar and boiling water--let it stand for 2 hours, then remove and discard tea bags. Stir the tea. In a large punch bowl add frozen lemonade concentrate, frozen orange juice concentrate, maraschino cherries and their juice, pineapple juice and tea--stir until mixed. When ready to serve, add ice cubes and ginger ale--stir.

#1682 - Sliced Pineapple Punch

(by Shirley McNevich)

1 can Minute Maid frozen lemonade concentrate (do NOT mix according to can directions)
1 can Dole pineapple slices (drained)
1 pint or 1 quart fresh strawberries (washed and de-stemmed)
2 - 2 liter bottles cold Schweppes ginger ale

Thaw the lemonade concentrate in the refrigerator overnight--also refrigerate the two bottles of ginger ale. In a punch bowl add lemonade concentrate and one bottle of cold ginger ale--stir carefully until mixed. Add more ginger ale until punch bowl is 3/4 full--stir carefully. Float the pineapple slices and strawberries in the punch. Optional--when draining the pineapple slices, reserve the juice and add to the punch.

#815 - Lemonade Pie

(by Shirley McNevich)

2 - 9" ready-made graham cracker crusts
1 - 5oz. can Carnation evaporated milk
1 - 3.4oz. box Jell-O lemon INSTANT pudding
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
3/4 cup frozen lemonade concentrate (thawed--do NOT dilute)

In a mixer add dry pudding mix and evaporated milk--beat for 3 minutes and set aside. In a second mixer bowl add cream cheese--beat. Add thawed lemonade concentrate to cream cheese--beat. Add Cool Whip--beat. Dump cream cheese mixture and pudding mixture together--fold using a wooden spoon until mixed. Pour half of the combined mixture into each of the graham cracker crusts. Refrigerate overnight.

#438 - Brandy Slush

(by Shirley McNevich)

2 cups white sugar
7 cups water
4 teabags
2 cups boiling water
2 cups unflavored brandy OR 2 cups whiskey
1 - 12oz. can frozen orange juice concentrate (do NOT mix by can directions)
1 - 12oz. can frozen lemonade concentrate (do NOT mix by can directions)
1 - 2 liter bottle Sprite soda

Use a saucepan and add the white sugar and 7 cups water. Bring to a boil, stir--turn stove off and let it cool to room temperature. Put the 4 teabags in a bowl and pour the 2 cups of boiling water over them--let it cool to room temperature, then remove the teabags and discard them. In a large plastic container or stainless steel pot, add the cooled sugar water, tea, 2 cups of brandy OR whiskey, orange juice concentrate, lemonade concentrate--stir everything with a wooden spoon until completely mixed, then freeze it overnight. Remove from freezer, put 3 TBSP of the frozen mixture into a 6oz. glass and add Sprite until glass is full--stir. Return unused mixture to the freezer until you need more.