2 cn Frozen white grape juice

– concentrate 1 cn Pineapple juice (46 oz)

2 cn Lemon-lime soda, chilled

Reconstitute the grape juice according to package directions.
Mix all the juices together & refrigerate.
Add the soda just
before serving.

1/2 c Lemon, freshly squeezed

- juice and pulp 1/4 c Sugar

1 c Cranberry Juice

1 c Orange Juice

1 c Very Strong Tea (use three

- tea bags) Cinnamon Sticks and Orange - Slices, for garnish In
a medium saucepan heat juices, sugar and tea together, but do not
boil.
Pour into glass coffee mugs and garnish each with a cinnamon
stick and orange slice.
To serve cold, chill well and present in a
stemmed goblet or iced tea glass, garnished the same.
Makes about 4
cups Source: Yankee Magazine’s Great New England Food Festival
Recipes Shared by: Norman R.
Brown

2 oz Brandy

1 Scoop lemon ice cream

1 Scoop orange sherbet

Preparation : Each “Hummer” recipe yields 2 servings.
Soften the
ice cream a little before adding to other ingredients.
Blend until
creamy and enjoy.
Mix all ingredients together and have a wonderful
afternoon!

1 c Coffee, fresh brewed

3 x Sugar cubes

3 tb Irish whiskey (1 jigger)

Pour coffee into large mug.
Add sugar and stir to dissolve.
Add
whiskey and stir to combine.
Top with whipped cream and serve.

2 cn Orange juice concentrate;

- 6 oz.
each, thawed 2 cn Lemon juice concentrate;

- 6 oz.
each, thawed 6 c Water; cold

46 oz Pineapple juice; chilled,

1 c Sugar

2 cn Ginger ale; 12 oz ea, chilld

Combine fruit juice concentrates, water, pineapple juice, and
sugar in a punch bowl; mix well.
Add ginger ale and ice cubes.
SOURCE: Southern Living Magazine, June, 1974.
Typed for you by
Nancy Coleman.

26 oz Brandy (el cheapo brand)

1 Vanilla bean

1 1/4 qt Water; boiling

1 1/4 qt Sugar

2 oz Antiqua coffee(Spice Island)

Mix coffee and sugar well.
Pour in boiling water, mix well, let
stand until cool.
Add brandy, cut vanilla bean lengthwise and drop
into bottle.
Let stand 30 days.
Make approx 3 1/2 bottles (90
oz)