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Show OS y---gm mmmmmmmmmmmmmi,mm,mmmm i wmmmmm -1 i JWIiiii .J i hum mi- LIME SLUSH 1 pkg. lime jello 1 cup boiling water Vh cups sugar 2 lemons and the grated rind of one lemon 1 qt. 2 percent milk 2 qt. bottle of lime pop Mix together jello, boiling water, sugar, lemons and lemon peel. Cool. Add milk and stir. (Note: the liquid will appear grainy at this point.) Put in freezer and freeze for 1-2 hours. Take out, mix up in mixer and return to freezer freez-er to freeze solidly. To serve: Take from freezer, let thaw a little. Dish into glass and add pop. ORANGE JULIUS DRINK 1 6-oz. can frozen orange juice concentrate Vi cup sugar 1 cup water 1 cup milk (or 13 cup powdered milk and 23 cup water) 'A tsp. vanilla 12 ice cubes Mix all in blender. SLUSH PUNCH Boil together: 4 cup sugar and 5 cups water Cool. Add: 5 mashed bananas (blended) 2 lemons and 5 oranges (juiced) concentrated orange and lemon juice can be substituted 1 qt. pineapple juice 1 qt. apricot nectar Freeze. Partially thaw before serving. Serve in large punch bowl. Add 7-Up. LEMONADE SLUSH Reconstitute 1 can lemonade concentrate. Add 2 cups sugar and 8 cups water. Freeze overnight. Combine with Sprite, ginger ale or any "sparkling" water (2 quarts). Serve with lemon slice or mint if desired. naaaaBMaaaMBBMBnnuiWHiaBaMaBaaiBHaaBaBMBaHBHHBaflDii i i i Yn ii Pf i . :.,J: ::..".-.v;. wii -W--s v v- fo-Vv vVVV4 sW . . . , -v. " .f;"- " ym-.-.--, .. ' . . .. . VIM:,:- vc I ; W: I- .. . 'lit I SftW 0 :,,,V,:,i,:4 . r x ' :.. . , ? , . ASsi$s'i''AS''V's('? j i -.W-y. x ' , s - ,. 1 .;:V tfv i? I -:v;::!W:S?:s:: f il,p ' fp I f?li.Sv ' pt"p;? " ' ....,slIllll!o "V '" iir- '"mfSSlSMi: .:.s; r-; M -r-- ii .,!,;."",.. . f ' ',' ! ; . k Ij. : ''':i'ii!!:f;;:;s!y.''' 1 vr,:l.- , 'JZS-0??, .ZXWiA 1 ' ' RASPBERRY SLUSH 2 cups sugar 3'2 cups water 1 cup orange juice (4 oranges) 1 can (1 lb.) crushed pineapple with juice 2 10-oz. pkgs. frozen raspberries Ginger ale or 7-Up Heat together sugar and water until sugar is dissolved; cool. Add orange juice, pineapple and raspberries. rasp-berries. Stir until well mixed. Freeze. Serve with ginger ale or 7-Up. Serves 10 to 12. RASPBERRY SLUSH 1 can (46 oz.) pineapple juice 2 cans (6 ounces each) frozen lemonade, thawed 1 can (6 ounces) real lemon juice 3 packages (.47 ounces each) powdered raspberry-flavored punch mix 4 cups sugar 2 pkages (10 oz. each) frozen raspberries Water Carbonated lime-lemon beverage, bever-age, chilled Combine pineapple juice, lemonade, lemo-nade, lemon juice, powdered punch mix, sugar, raspberries. Add enough water to make two gallons gal-lons fruit mixture. Freeze in plastic container at least 12 hours. Thaw slightly before be-fore serving. Fill glasses or punch bowl V full of slush fruit mixture. Top with carbonated beverage. RASPBERRY SHERBET PUNCH 1 46-oz. can pineapple juice 1 qt. raspberry sherbet 2-3 whipped bananas Vi cup sugar Whip together until well-mixed. Add: 1 qt. Sprite 1 pkg. frozen raspberries, thawed 1 tray ice cubes Stir to mix and serve. BANANA STRAWBERRY SLUSH 6 cups water 4 cups sugar 2 cans (12 oz. each) frozen orange juice, thawed 1 can (46 oz.) pineapple juice Juice of 2 lemons ' 5 bananas, mashed ;2 pkgs. (10 oz. each) frozen strawberries, thawed 4 bottles (32 oz. each) lime-lemon lime-lemon carbonated beverage, chilled Heat water and sugar; boil two minutes. Cool. Add thawed orange juice, pineapple juice and the juice of two lemons. Blend well; pour into container con-tainer and freeze. PHOTO BY ROGER TUTTLE |