Month: January 2007

Sunny Fruit Julip

2 cups diced ripe papaya
2 1/2 cups pineapple juice
1/4 cup lemon juice
1/2 cup sugar
cracked ice
mint sprigs
pineapple spears
maraschino cherries

Puree papaya in blender with a little of the pineapple juice (or press papaya through a sieve). Combine with remaining pineapple juice, lemon juice and sugar. Stir until sugar is dissolved. Cover and chill until ready to serve. Pour over cracked ice in glasses. Garnish each serving with a mint sprig, pineapple spear and cherry. Makes 4 to 6 servings.

Tropical Ice

2 cups crushed pineapple and juice
2 cups mashed banana
1 cup granulated sugar
2 cups orange juice
dash of salt
2 tbsp lemon juice
10 maraschino cherries, cut up

Combine ingredients and freeze in refrigerator tray. When almost solid, remove to bowl and beat to make fluffy.

Pineapple Frost

13 1/4 ounces pineapple chunks
1 cup port wine
1/2 pint vanilla ice cream
1 1/2 tsp grated lemon peel
dash of salt
ground nutmeg

Combine pineapple chunks, wine, ice cream, lemon peel and salt in blender container. Whirl at high speed until mixture is smooth. Pour into pitcher. Chill. Sprinkle with nutmeg before serving or sprinkle each serving with nutmeg. Makes about 1 quart of Pineapple Frost.

Hot Spicy Punch

1/2 cup tea leaves
4 sticks cinnamon
6 whole cloves
2 quarts boiling water
1/2 cup sugar
1 cup lemon juice
1 cup orange juice
1 quart pineapple juice
2 cups cranberry juice cocktail
2 quarts cider (full-flavored, sweet)
2 quarts ginger ale

Tie together in cheesecloth (or put in large metal tea bag) tea leaves, stick cinnamon and cloves. Submerge in boiling water. Remove from heat and steep for 10 minutes. Remove bag from boiling water (do not discard water). Add sugar, lemon juice, orange juice, cranberry juice cocktail, and cider to flavored water. Heat mixture just to boiling, stirring occasionally. Pour ginger ale into 2 gallon punch bowl, then pour in hot tea mixture.

Reception Punch

4 bottles ginger ale, chilled
1 pint vanilla ice cream
1 pint pistachio ice cream
1 pint orange sherbet
20 ounces crushed pineapple
2 bottles maraschino cherries
1 package frozen sliced strawberries

Fill punch bowl half full with chilled ginger ale. Add vanilla ice cream, pistachio ice cream, orange sherbet, crushed pineapple, maraschino cherries, and frozen sliced strawberries to ginger ale in punch bowl. Serve when ice creams start to melt.

Makes 25 Servings

Party Punch

1 quart sweet cider
1 cup orange juice
1/2 cup lemon juice
1/2 cup pineapple juice
1 stick cinnamon (2 inches)
1/2 teaspoon whole cloves
sugar or honey as desired

Place sweet cider, orange juice, lemon juice, pineapple juice, cinnamon stick, and whole cloves in a sauce pan. Simmer all ingredients for 10 minutes. Strain mixture and serve hot.

Makes 6 cups

New Year’s Eve Punch

2 cups sugar
2 cups water
2 cups crushed pineapple
1 pound frozen crushed strawberries, thawed
1 pint strong brewed green tea
1 cup lemon juice
42 ounces lemon-lime carbonated beverage
2 trays ice cubes

Simmer sugar and water together for 5 minutes. Cool sugar syrup mixture. Chill crushed pineapple, green tea, lemon juice and lemon-lime carbonated beverage. When ready to serve combine sugar syrup with chilled crushed pineapple and liquid from pineapple. Mix in thawed strawberries, chilled green tea, and chilled lemon juice. Slowly pour in chilled lemon-lime carbonated beverage. Pour punch mixture into punch bowl. Add ice cubes to punch mixture. Garnish punch bowl with curls of orange rind if desired.

Makes 30 Servings

Lime Punch

5 packages lime Jello
2 1/2 cups crushed pineapple
2 1/2 cups grapefruit juice
2 quarts pineapple juice
2 1/2 dozen lemons, juice of
5 cups sugar
5 1/2 quarts water
7 quarts ginger ale

Mix grapefruit juice, pineapple juice, and lemon juice together. Add sugar, lime jello and water to juice mixture; mix well. This can be placed in the freezer in containers several days before you are ready to use the punch mixture. The punch mixture will only freeze to a mushy consistency. When ready to use punch remove punch mixture from freezer and place in punch bowl. Add ginger ale and serve.

Recipe Tuna Hawaiian

2 tbsp butter or margarine
1 cup thinly sliced onion
1 cup thinly sliced celery
1 large green pepper, seeded and diced
13 1/2 ounce can pineapple chunks
2 tbsp cornstarch
13 1/4 ounces chicken broth
2 tsp soy sauce
1/2 tsp salt
14 ounces tuna, drained
1/2 cup water chestnuts, sliced
3 ounces chow mein noodles

Heat butter or margarine in large nonstick skillet. Cook onion, celery and green pepper until just soft. Drain pineapple chunks; reserve. Combine pineapple syrup and cornstarch; add chicken broth, soy sauce and salt; pour into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Add tuna, water chestnuts and pineapple; cover; heat until bubbly and piping hot. Serve with crisp fried noodles or hot cooked rice, if desired. Makes 6 servings of Tuna Hawaiian.

Recipe Sweet-Sour Meatballs

1 pound meat loaf meat mix (or 1/2 pound each ground pork & beef mixed together)
2 tbsp minced onion
2 tbsp low sodium soy sauce
2 1/2 tbsp cornstarch
12 ounces pineapple juice
13 1/4 ounces pineapple tidbits
2 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp soy sauce
1 tsp instant chicken bouillon
1/3 cup chopped green pepper
1/3 cup pickled red pepper

Combine first 3 ingredients and shape In about 20 balls 1 1/2″ in diameter. Put into a shallow baking pan and bake in preheated 350° F oven for 10 minutes. Drain off fat and shake balls in pan, then bake 10 minutes longer; drain off fat. Meanwhile, mix cornstarch with a little of the pineapple juice with remaining ingredients, except green and red pepper; heat. Add cornstarch mixture, stirring. Cook, stirring, until mixture thickens and comes to boil. Add meatballs and pepper. Recipe makes 4 – 5 servings of Sweet-Sour Meatballs.