Pam's Punch

4 cups cranberry juice
4 cups pineapple juice
1/2 cup sugar
1 tablespoon almond extract
2 liters 7-Up®
Vodka -- optional

Mix all ingredients together, adding 7-up just before serving.


NOTES : I made this for a bridal shower for my friend Pam - I liked it so it has become my favorite punch recipe. The almond extract really makes it yummy! Freeze some in a decorative mold to use as ice.

Summer Slush

1 large can pineapple juice
2 cans frozen lemonade concentrate
1 can lemon juice
3 packages raspberry Kool-aid
4 cups sugar
1 package frozen raspberries

Mix all ingredients together, adding water to make 2 gallons. Put in a giant container (like Tupperware) and freeze. Take from freezer and stir to make it slushy

Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 1/2 cups freshly squeezed lemon juice (from about
10 big lemons -- including pulp but not seeds)


First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.


NOTES: This is a good base recipe - you can use raspberries or strawberries also.

Fruit Smoothie

1 10.5 ounce Soy Milk -- or Regular Milk
1 medium banana
2 cups unsweetened orange-pineapple juice -- chilled
1 8 ounce can unsweetened crushed pineapple -- chilled

Combine all ingredients in electric blender; cover and process until smooth. Serve immediately.
Makes 5 cups

Golden Fruit Punch

1 can fruit cocktail (30 ounces) -- undrained
1 can peaches (29 ounces) -- undrained
1 can crushed pineapple (20 ounces) -- undrained
4 medium bananas
2 cups sugar
12 ounces frozen orange juice concentrate -- thawed
2 tablespoons lemon juice
lemon-lime soda -- chilled

Place fruit cocktail in blender; cover and process until smooth. Pour into a large freezer container. Repeat with peaches and pineapple. Place bananas, sugar and water in the blender; process until smooth. Add to pureed fruit with orange juice concentrate and lemon juice; mix well. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, mash with a potato masher or large spoon. For each serving, combine 1/4 cup fruit slush with 3/4 cup soda. Yields 64 one cup servings.

Roger's Bloody Mary

2 ounces vodka
6 ounces clamato Juice
1/8 teaspoon horseradish -- or less
1 pinch dill weed
salt and pepper -- small amount
2 shakes tabasco sauce
1 dash worcestershire sauce
1 wedge lemon -- squeezed
1 lg pinch celery salt
GARNISH WITH:
celery stalk
pickled green bean
pickled asparagus

Place all ingredients in high-ball glass and stir to combine. Add ice and garnish