Beverages complete the parly menu Parties and entertaining take a front seat this time of year and beverages are an essential part of any party menu. Whether you elect to serve hot or cold drinks or a combination of both, we have lots of ideas to share with you. Please your holiday guests with a steaming mug of hot chocolate or surprise them with frothy milk shakes. Give traditional eggnog a new twist with a just a hint of pep permint, or serve it just plain. PEPPERMINT EGGNOG 3 quarts dairy eggnog 3 /4 teaspoon peppermint extract Whipped cream Crushed peppermint candy Combine dairy eggnog and peppermint extract. Garnish with whipped cream and crushed peppermint candy. PUNCH 4 6-ounce cans pineapple juice 1 cup lemon juice 5 cups water 1 cup sugar Mix all together. Slice 3 or 4 oranges and put in punch for garnish. CRANBERRY PUNCH 2 quarts cranberry juice 1 quart apple juice 1 quart club soda 1 quart vanilla ice cream Mix all together in a large punch bowl. Top with a frozen cranberry ring and sprigs of mint. Serves 25. any holiday party menu, Recipe Topics If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P 0 Box 366, Lititz, PA 17543. December 29 Perfect Pies January 5 Low-Calorie Dishes 12 Low-Cost Meals Home On The Range GOLDEN PUNCH 5 bananas (mashed fine) 1 16-ounce can frozen orange juice concentrate 146-ounce can pineapple juice 1 4 cup lemon juice 4 cups sugar 2 quarts water 2 (2-hters) ginger ale Combine sugar and water. Bring to a boil, cool. Combine all ingredients and when ready to serve add the ginger ale and ice. Makes approximately 50 5-ounce cups. CHOCOLATE ORANGE MILK .SHAKE 3 cups chilled chocolate milk 2 pints orange sherbet *2 cup whipping cream, whipped Cinnamon, optional Place chocolate milk and 1 pint of sherbet in blender container; cover. Blend until smooth and frothy. Pour into 4 chilled 12-ounce glasses. Top each drink with a scoop of remaining sherbet and a spoonful of whipped cream. Sprinkle with cinnamon, if desired. Betty Biehl Mertztown PENNSYLVANIA MILK PUNCH 2 cups milk 1 cup vanilla ice cream 1 pint lime sherbet 1 cup lemon-lime soda Mix above ingredients in blender until frothy. Serves 6. 6 46-ounce cans red Hawaiian punch 3 packages orange Kool-Aid 132-ounce can Chill n Ripe 12-liter bottle ginger ale Mix Kool-Aid according to directions. Mix Chill ‘n Ripe as directed. Add both with the Hawaiian Punch. Chill until ready to serve. Then add the ginger ale and ice. Makes 100 to 120 5-ounce servings. In some places Chill n Ripe is not available. A good substitute is Seabrook Farms Fruit Punch. For small family size portions use. 2 punch 1 Kool-Aid Mary Weaver East Earl 1 12-ounce frozen Five Alive fruit punch 1 quart ginger ale BANANA SPLIT SHAKE 1 cup well-mashed ripe bananas I about 2 medium bananas) 2 cups chilled chocolate milk 1 quart vanilla ice cream Chocolate curls, optional Banana slices, optional Place banana, chocolate milk, and 1 pint of the ice cream, cut into cubes, in blender container; cover. Blend until smooth and frothy. Pour into 4 chilled 12-ounce glasses. Scoop remaining 1 pint ice cream into glasses. Garnish with chocolate curls and banana slices, if desired. FROZEN CHOCOLATE MALTS 3 cups chilled chocolate milk 1 2 cup malted milk powder 1 quart vanilla ice cream, cubed Whipping cream, optional Place milk, malted milk powder and 1 pint of the ice cream, cut in cubes, in blender container; cover. Blend just until combined. Add remaining ice cream; blend until combined. Pour into 4 chilled 12- ounce glasses. Freeze about 30 minutes, or serve immediately, plain or topped with whipped cream. MEXICAN CHOCOLATE 3 ounces unsweetened chocolate *2 cup sugar 3 tablespoons Instant coffee 1 teaspoon cinnamon 1 2 teaspoon nutmeg *4 teaspoon salt Vi cups water 4 cups milk Whipped cream In large saucepan, heat all ingredients except milk and cream over low heat, stirring until chocolate is melted. Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly. Stir in milk, heat over low heat, stirring occasionally. Beat with rotary beater until foamy Top servings with whipped cream SPICED COFFEE 4 cups water I tablespoons brown sugar F our 3-mch cinnamon sticks Feel of 2 oranges 1 „ teaspoon whole allspice 2 tablespoons instant coffee In saucepan, combine all ingredients except coffee; heat to boiling. Strain; pour liquid ovei coffee in heatproof container Stir until coffee is dissolved. HOLIDAY PUNCH Mary Weaver East Earl Treat your guests to scrumptious milk shakes, a delightful change from typical party fare. TOMATO JUICE COCKTAIL 3 1 2 cups chopped tomatoes ‘2 cup water 1 slice onion 1 stalk celery, chopped 1 teaspoon dry basil or 1 sprig fresh 4 sprigs parsley 1 teaspoon salt 1 4 teaspoon paprika 1 2 teaspoon sugar Cook tomatoes, water, onion, celery, basil and parsley gently together for 30 minutes. Strain and season with salt, paprika and sugar Bring to boil and put in jars. Eva Southard Glen Rock FRENCH CHOCOLATE 1 .i cup semisweet chocolate pieces 1 4 cup light corn syrup 3 tablespoons water 1 2 teaspoon vanilla 1 cup chilled whipping cream 4 cups milk Heat chocolate pieces, corn syrup and water over low heat, stirring until chocolate is melted and mixture is smooth. Stir in vanilla; chill. In chilled bowl, beat cream until stiff, adding chocolate gradually; beat until mixture mounds when dropped from spoon. Heat milk (do not boil). Fill cups ‘a full with cream mixture; fill cups with warm milk and mix. Featured Recipe 1 his week s featured recipe comes from Blanche Gingrich, a dairy farm wife from K 3 Mount Joy Every Christmas Blanche ami her family enjoy getting together to make candy to give as gilts to family and friends Blanches fudge recipe below has been in hei family foi mam years, and has been a favorite tor just as long lo learn nmn ahoni Blanche and her family s candy making ventui es. see pagt IV 4 1 cups granulated sugar 14 ounces cream i pound butter 1 pint marshmallow creme 2 teaspoons vanilla 1 pound milk chocolate Mix sugar and cream, and boil tor 9 minutes Hemove ti om heat and add other ingredients Four into 9 x 13-inch butteied pan and t 00l INTERNATIONAL COFFEE In heatproof container, mix 1 1 cup instant cocoa mix and *4 cup instant coffee. Pour in 4 cups boiling water; stir. Top each serving with sweetened whipped cream. EGG COFFEE Heat 6 cups water to boiling Beat 1 egg and 2 tablespoons water; stir 2 tablespoons egg mixture into J 4 cup ground coffee Add enough cold water to com pletely moisten grounds; pour into boiling water. Heat to rolling boil Remove from heat; add dash of cold water Strain. PEACH SHAKE 1 10-ounce package frozen sliced peaches in syrup, thawed 1 pint vanilla OR peach ice cream 2 cups cold milk Reach ice cream Beat peaches and ice cream with a mixer or a blender. Add milk Whip just until foamy Top each serving with a scoop of ice cream, if desired. Serve immediately (Turn to Page B 8) Chocolate Fudge
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