Cook of the month:
Emily Hobbs, Baldwin EMC
Sweet Lelani Cooler
- 2 small cans frozen orange juice
- 1 large can pineapple juice
- 1/2 cup sugar
- 1/3 cup lemon juice
- 1 large bottle ginger ale
- 32 ounces pineapple spears
- Maraschino cherries
Combine all ingredients except ginger ale, pineapple spears and cherries. Stir. Add ginger ale just before serving. Pour cooler into ice filled glasses. Garnish glasses with a pineapple spear and a maraschino cherry.
Brabson House Mint Tea
- Rinds of 3 lemons
- 6 cups water
- 2 cups sugar
- 11/2 teaspoons each almond and vanilla extract
- Juice of 3 lemons
- 4 cups water
- 4 family size teabags
- 2 46-ounce cans pineapple juice
- Fresh mint to taste
Combine lemon rinds, 6 cups water and sugar in saucepan. Boil for 5 minutes; discard lemon rinds. Add flavorings and lemon juice. Bring 4 cups water to a boil in saucepan; remove from heat. Add teabags. Steep for several minutes; discard teabags. Add to the sugar syrup. Stir in pineapple juice. Pour into two 1-gallon containers. Chill until serving time. Serve in glasses over ice; add mint. Variation: Add ginger ale to taste to serve as a punch. Yield: 24 servings.
Ernestine Pace, North Alabama EC
Punch
- 2 packages Kool-Aid (any flavor)
- 3 cups sugar
- 2 cups hot water
- 3 quarts water
- ½ cup lemon juice
- 46 oz. can pineapple juice
Mix dry ingredients. Add hot water, then add remaining liquid ingredients. Chill.
Ginger Corbett, Tallapoosa River EC
Watermelon Punch
- 2 1/2 cups water
- 2/3 cup fresh lemon juice (3 large lemons)
- 2/3 cup sugar
- 2 cups fresh orange juice (6-8 oranges)
- 1 small watermelon
- Garnish: lime wedges
Bring first 3 ingredients to a boil in a saucepan; boil 3 minutes. Cool completely, and stir in orange juice. Peel, seed and cube watermelon. Process cubed watermelon in a blender until smooth. Pour through a wire-mesh strainer into a bowl, reserving 3 cups juice; discard watermelon pulp. Stir together watermelon juice and sugar mixture; chill thoroughly. Serve over crushed ice. Garnish, if desired. Yield: 8 cups.
Becky Terry, Joe Wheeler EMC
Buzz’s Sports Drink
- 2/3 cup sparking water
- 1/3 cup orange juice Ice cubes
Add ice cubes to a glass. Pour sparking water and orange juice over ice. Stir to mix. (For a slightly sweeter taste add 2 extra tablespoons of orange juice.) Great drink for quenching a thirst!
Sherry Baldone, Coosa Valley EC
Baptist Shower Punch
Cool all liquids listed:
- 2 2-liter bottles of lemon lime soda
- 1 package lemonade flavored Kool-Aid, with 1 cup sugar and 1/2 gallon water added
- 1 small can crushed pineapple with juice
- 1/2 gallon block lime sherbet
Mix all ingredients except sherbet together in punch bowl. At last minute, float the sherbet and allow to melt briefly. Refreshing and non-alcoholic for the ladies.
Becky Chappelle, Cullman EC
Pineapple Lemonade
- 1 1/2 cups lemon juice
- 1/4 cup sugar
- 5 cups water
- 1 cup fresh pineapple juice
- Juice of 1 lime
Combine water and sugar until dissolved over medium heat. Remove from heat and cool. In 2-quart pitcher combine lemon juice, pineapple juice and lime juice. Pour cooled water/sugar mixture into pitcher, mix well and serve.
Kellanee Lawley, Coosa Valley EC
Berry Berry Protein Smoothie
- 2 scoops Total Soy Meal Replacement
- 1 cup of milk
- 1 cup of ice
- 1/2 cup of frozen strawberries
- 1/2 cup of blueberries (fresh or frozen)
Put all ingredients in blender and mix well. Makes 3 cups or 3 servings.
Julia Faith Pritchett, Baldwin EMC
Brazilian Lemonade
- 6 cups cold water
- 1 cup sugar
- 4 limes
- 1/2 cup of sweetened condensed milk
Mix water and sugar together until sugar is dissolved. Put in the fridge to chill until ready to use. Wash the limes with soap and water. Peel the limes, leaving some pieces of the skin on. Cut the ends off the limes (DO NOT MISS THIS STEP!) and then cut them into eighths. Place half of the limes and half of the sugar water in your blender and pulse 5 times. Strain through a fine mesh strainer into the pitcher you are going to serve it in. Discard the pulp. Repeat with the second half of your limes and sugar water. Mix in the sweetened condensed milk. Serve over lots of ice.
Aline Smith, Baldwin EMC
Non-Alcoholic Sangria
- 4 cups cranberry-grape juice
- 1 cup orange juice
- 1/4 cup fresh lemon juice
- 1 pear, diced
- 1 apple, diced
- 3 cups carbonated lemon-lime soda
In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple. Refrigerate for a least 2 hours. Just before serving, stir in the lemon-lime soda and some ice. This is not overly sweet, just the right blend of ingredients.
Shari Lowery, Pioneer EC
