Golden Summer Punch

Date tried: 11-28-96
From: Civilian Conservation Corps Cookbook
Submitted by: Mother Crumb

1 12 ounce can frozen orange juice (plus water to reconstitute)
1 12 ounce can frozen lemonade (plus water to reconstitute)
2 12 ounce cans apricot nectar
5 cups pineapple juice (or 1-46 ounce large can)

Combine. This makes about 2 gallons.

Creamy Hot Chocolate

Date tried: 1-26-09
Recipe from: Internet- Eagle Brand
Submitted by: Mother Crumb

Ingredients:
1 14 ounce can Sweetened Condensed Milk
½ cup cocoa
1 ½ teaspoons vanilla extract
(1 teaspoon raspberry or
1 teaspoon orange extract
can be used in place of 1 teaspoon of the vanilla)
1/8 teaspoon salt
6 ½ cups hot water (5 14 ounce cans)

Directions:
Combine in large saucepan. Heat. Do not boil. Serve with miniature marshmallows if desired.
This is great for camping because you do not need to bring the milk.

Lemonade

Date Tried: 4-12-01
Submitted by: Mother Crumb

Combine in a 2 quart pitcher:
1 cup sugar
1 cup lemon juice (can use ¾ cup lemon juice and ¼ cup lime juice)
Add water to fill the pitcher. Shake or stir. Chill.

Golden Summer Punch

by Mom, submitted by Alisha Brisson Stamper

serves 15 punch cups
1 6oz can frozen minute maid orange juice
1 6oz can frozen lemonade
1 12 oz can apricot nectar (Kern's is good)
1 #2 (2 1/2 c.) of pineapple juice (not frozen)

Combine juices, adding water that is called for on the cans of frozen juice.

You can freeze some of this mixture in ice cube trays to keep the punch cold while serving (regular ice cubes will water it down and ruin the flavor).

Tips:
Dress it up! Add thin orange or lemon slices.

Lemon-Limeade

by Mom, Submitted by Alisha Brisson Stamper

For 2 quarts:

1/4 c. lime juice
3/4 c. lemon juice
1 c. sugar
water to fill

For 1 gallon:
1/2 c. lime juice
1 1/2 c. lemon juice
2 c. sugar
water to fill

Tips:
Combine juices and water in container. Use a whisk while adding the sugar gradually. This will help prevent a lot of sugar buildup on the bottom of the container.