Instant Hot Chocolate

Linda Pennington, LHA; Robbie M. Alford, Central Office 1 (6 oz) jar coffee creamer1 (16 oz) can hot cocoa mix1 (8 qt) box powdered milk1 lb powdered sugar9 Tbsp cocoaSalt Mix all ingredients and store in airtight container. Place 2 to 3 heaping teaspoons in 1 cup hot water to serve.

Instant Hot Chocolate Mix

Jatis Skains, DHA; Jodie Pelfrey, BHS 14 quart size powdered milk1 (11 oz) jar Coffee-Mate®2 lb 6 oz can Nestle's Quik®1 cup confectioners sugar Mix all ingredients thoroughly. Store in airtight container. Use 4 teaspoons per cup or to taste.

Hot Chocolate Mix

Helen Matthews, Linville High 1 (26 oz) package dried skim milk1 (16 oz) package chocolate flavored mix1 (11 oz) jar non-dairy creamer1/2 lb confectioners sugar Mix all ingredients in a large bowl. Store in a covered container. For each cup of hot chocolate, put 1/3 cup mix and add boiling water.

Swiss Mocha Mix

Patsy Holdman, BHS 1 cup cocoa2 cups sugar2 cups instant nonfat dry mix2 cups non-dairy coffee creamer1/2 cup instant coffee Mix well. Let it stay in a mixture a few days before using. For 1 cup beverage use 3 tablespoons to 3/4 cup boiling water.

All Occasion Punch

Lela Bass (Ruby Horn), MHS 2 (46 oz) cans fruit juice (red)1 (6 oz) can frozen lemonade (undilute)1 (6 oz) can frozen orange juice1 (6 oz) can pineapple juice2 (28 oz) bottles ginger ale1 orange, sliced Mix all ingredients and chill. Serve with ice cubes. Serves 40 people.

Wassail

Evelyn Odom, FMS 1 gallon apple cider2 (1 qt 14 oz) cans orange juice1 pint reconstituted lemon juice2 cups sugar2 tsp whole cloves2 sticks cinnamon Wrap cloves and cinnamon in a piece of cheesecloth and drop in preceding mixture. Heat and simmer for at least 20 minutes. Remove spices when seasoned to taste. This is … Continue reading Wassail

Almond Punch

Dorothy Byrnside, FMS 1 large can frozen orange juice1 large can pineapple juice1/2 cup sugar1 small can frozen lemon juice1 large can apricot nectar1/2 to 3/4 small bottle almond extract Dilute frozen juices according to directions. Mix all together and chill.

Pineapple Punch

Addie Ringo, DHS 1 liter 7-Up®1 (46 oz) can pineapple juice1 can coconut cream1/2 gallon pineapple sherbet Mix 7-Up®, pineapple juice and coconut cream. Chill. Pour into punch bowl and add pineapple sherbet.

Sunny Day Punch

Addie Ringo, DHS 1 (46 fl. oz.) can Hawaiian Punch® fruit juice (red), chilled1 1/2 cup Del Monte® pineapple juice1/4 cup lime juice2 (10 fl. oz.) bottles Canada Dry® ginger ale, chilledIce cubes Combine punch and juices; add ginger ale just before serving. Serve over ice. Makes 10 (8 ounce each) servings.