Spoon 3 pts sherbet into bowl. Stand room temp. for 5 mins. Slowly pour in chilled 7 Up stirring to combine Float scoopfulls of remaining sherbet on top.

Defrost apple juice early in afternoon. Place in punch bowl when softened and add ginger ale.

Combine juice in punch bowl. Just before serving add champagne and fruit.

Mix and chill.

Stir all up in punch bowl.

In blender combine cranberry juice and lemon sherbet. Blend on high until smooth. Pour 1/2 cup sherbet mix over ice in 6 glasses and pour lemon lime beverage over. Stir gently.

Boil Water and Sugar until clear. Cool and then add remaining Ingredients.

Blend at high speed until smooth about 1 minute.

Combine ingredients and bring to boil. Makes 2 qts or 16 servings.

Pour first 3 ingredients into a 12-cup percolator. Place remaining ingredients, except whole cinnamon sticks, in percolator basket. Perk through complete cycle of electric percolator. Serve with cinnamon stick stirrers, if desired.

 Yield: about 7 cups.

Mix and heat in pan lime juice, sugar and rum. Add 4 C boiling water. Put in preheated 1/2 gal. jug and place in mug to serve with 1/2 orange slice and one stick cinnamon.

Serves 8

Simmer Water, Sugar and Coffee one hour; don't boil. Cool and add Vodka and Vanilla. Bottle and let stand 28 days.

Whip until sugar melts. Add 1 drop yellow food coloring. Put in lots of ice in blender. Mix and freeze.

Steep tea bags in boiling water for 15 mins. Add concentrate, stir until melted. Add cold water and sugar. Chill and serve over ice. I usually add half again as much sugar.

Pare very thinly the bright colored rind from Oranges; no white. Blot peel on paper towels to remove oil. Put peel in a 4 cup screw top jar, add Vodka and Sugar. Store in a cool dark place for 2 days until vodka absorbs the flavor and color.

Mix to taste.

Mix and serve.

Scoop sherbet into punch bowl. Carefully add the carbonated beverage - Serves 25-30 4 oz servings

In big pot 3/4 full of water boil cinnamon sticks & cloves 1/2 hour. Turn off heat, add tea bags, let steep. Remove bags, add honey and orange juice. Reheat as you need. Never boil again.

Mix all ingredients together and store in airtight container. To prepare tea, place 1 or 2 tsps., heaping, of mix into cup and pour in boiling water. Will keep up to 1 year. Stick of cinnamon may be placed in cup if desired.

Combine sugar & water in small saucepan. Bring to boil, stirring until sugar dissolves. Cover and boil over low heat without stirring for 5 mins. Combine sugar syrup & all fruit juices. Chill thoroughly in fresh food compartment. Just before serving time, put a block of ice in punch bowl. Pour in fruit juice mixture. Ladle punch over ice until well chilled. Pour in the ginger ale last to prevent losing fizz.

Heat sugar and water until well dissolved. Mix everything except the 7-Up into punch bowl. Add ice block that was frozen with lots of red or green food coloring. This lets punch change colors as the ice melts. Add 7-Up last to prevent losing fizz.