What's cooking Suzanne?

By Staff
Suzanne Langcuster
Franklin County Times
O.K., let's face it. We're having some high temps. 93,94, 95, and 101 degrees are no cool!
We just need some help. Along with the use of fans, air conditioners, swimming pools, and cool water sprays from a garden hose ,let's talk about thirst quinching beverages.
We have our stadnards like ice tea, lemonade, and colas but let's try some new cool beverages. Here goes. Enjoy.
1- 6 oz. can frozen lemonade concentrate
1-6 oz. can frozen orange juice concentrate
1-6 oz. can frozen pineapple juice concentrate
2 lg. bottles (7 to 8 cups)ginger ale, chilled
1-12 oz.can apricot nectar chilled
1/2 c. lemon juice
1 qt. lemon sherbet
Add water to frozen concentrates according to directions. Add chilled apricot nectar and lemon juice. Just before serving spoon in sheret. Pour ginger ale down side of bowl.
Fruit Crush
3 c. water
2 c. sugar
1-46 oz. can pineapple juice
1 1/2 c. orange juice
1/4 c. lemon juice
3 ripe mashed bananas
3 qt. ginger ale, chilled
Mix water and sugar in saucepan and bring to boil. Remove from heat and stir in fruit juices and bananas. Pout into ice trays and freeze. Serve frozen cubes with ginger ale. May keep this in the freezer and serve a few at a time or plae all in a punch bowl to serve.
Pink Punch
2 lg. pkg, strawberry Kool-Aid sweetened
1-17 oz. 7 up
1 (18 oz.) can pineapple juice unsweetened
1 (18 oz.) can orange juice unsweetened
Put in gallon container and fill with water. Mix well and chill.
Yellow Punch
1 large can orange juice
1 small lemon jello
2 liter ginger ale
1 c. sugar
Mix all ingredients in a gallon jug. Then finish filling with water and chill.
Strawberry Shake
juice of 1 orange
2 pt. strawberries
1/2 t. vanilla
1 c. plain yogurt
2 to 3 ice cubes
In a blender or food processor, puree orange juice and berries. Add vanilla and yogurt. Blend 1 minute. Add ice cubes and crush. Serve in old fashioned soda glasses.
Sunny Cider
6 c. apple juice
1 1/2 c. orange juice
2 c. pineapple juice
Combine juices in pitcher. Chill in refrigerator. Pour into frosted glasses. Garnish with orange slices if desired.
Frozen Punch
1 small pkg. Jell-O (strawberry is best)
2 C. sugar
8 OZ. ReaLemon juice
46 oz. can pineapple juice
6 c. boiling water
Dissolve Jell-O and sugar in boiling water. Add other ingredients. Freeze. Thaw to a slush.
Quick Soda
3 heaping t. Nestoe Quick
1 scoop vanilla ice cream
1/2 c. milk
Soda water, cold
In a tall glass, mix Nestle Quick with milk. Add one scoop of soft vanilla ice cream. Fill slowly with cold soda water.
Blueberry Slush
1 1/4 c. blueberries fresh or frozen
1 c. orange juice, chilled
2 c. fat-free yogurt
1/4 c. fat-free or 1 percent mil
Blend all ingredients in blender. Pour into glasses and enjoy.
Sweet Raspberry Lime Tea
5 bags raspberry zinger tea
6 cups water
Sugar Syrup:
1 cup sugar
1 cup water
1/2 pint raspberries
1 lime, cut into wedges
Mint sprigs
Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses.
To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.
Berry Iced Tea
5 bags raspberry zinger tea
6 cups water
Sugar Syrup:
1 cup sugar
1 cup water
1/2 pint raspberries
1 lime, cut into wedges
Mint sprigs
Put the tea bags in an 8-cup measuring cup or heat safe bowl. Boil the water, pour it over the tea bags, and allow to steep for at least 10 minutes. Allow to cool and remove tea bags.
In a small saucepan combine the sugar and 1 cup water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature
Combine the tea and raspberry sugar syrup, to taste. Put ice into 4 (12-ounce) glasses.
To each squeeze in a wedge of lime, pour sugared tea over, and garnish with a sprig of mint.