Ingredients
- 1 (46 oz.) can pineapple juice
- 1 (28 oz.) can crushed pineapple
- 2 (6 oz.) cans frozen lemon juice
- 2 (6 oz.) cans frozen orange juice
- 2 quarts water
- 2 cups sugar
- Combine all juices and crushed pineapple.
- Heat water and sugar to boil. Boil 2 to 3 minutes. Cool and add to juice mixture.
- This makes about 1 gallon of punch.
Ingredients
- 1 1/2 cups sugar
- 2 cups boiling water
- Juice of 8 lemons
- 1 cup raspberry juice
- 1 cup strawberry juice
- 4 cups water
- 12 mint sprigs
- Combine sugar and boiling water.
- Add rest of ingredients to the pitcher. Allow to stand for better flavor.
Ingredients
- 1/2 cup hot milk
- 8 chocolate peppermint patties
- 1/8 tsp. salt
- 2 1/2 cups hot milk
- 1 cup cream
- Combine 1/2 cup hot milk and chocolate peppermint patties. Mix well until smooth.
- Add salt and rest of hot milk. Heat till simmering.
- Heat to simmering. Add the cream and serve immediately. Serves 6.
Ingredients
- 1 1/2 lbs. yellow onions, thinly sliced
- 3 tbsp. butter
- 1 tbsp. oil
- 1 tsp. salt
- 1/4 tsp. sugar
- 2 tbsp. flour
- 2 qts. beef stock
- 1/2 cup dry white wine
- 1 box of croutons
- 1 slice Swiss Cheese
- Combine in saucepan onions, butter and oil. Cover. Simmer about 15 minutes over low heat until onions are tender.
- Then add salt and sugar. Cook uncovered until onions are browned. Sprinkle flour over onions.
- Add beef stock. Then add white wine. Cover, with lid slightly ajar. Simmer 30-40 minutes, skimming top every 10 to 15 minutes. Add salt and pepper to taste. Pour into individual crockery soup bowls. To each bowl, add layer of croutons or 1 whole slice toasted French bread.
- Cover with 1 slice Swiss cheese. Put under broiler 2 or 3 minutes until cheese melts.
