Smoothie

1 c. frozen strawberries
2 bananas (can be frozen or fresh)
1 c. strawberry or vanilla yogurt (or just use a 6 oz. container)
1 c. pineapple juice (or just use a 6 oz. can)

Blend til smooth.

by Catherine S.

Sanders EggNog

2 (1 qt.) cartons of eggnog, frozen
1/2 gallon vanilla ice cream
7 UP, just enough to mix til desired consistency.

Peel away the cardboard from egg nog and cut up into large chunks (don't use the plastic containers of eggnog - it's a nightmare to try and get the frozen eggnog out!). Put in a large bowl. Add the ice cream and mash together. A potato masher works pretty well. Pour in 7 Up a little at a time and mix until desired consistency.


by Catherine S.

Orange Julius

3/4 c. frozen orange juice (1/3 of tall can)
1 c. milk
Put in blender and mix. Then add,

1 T. vanilla (I use real vanilla, you can use imitation though)
Blend. Add:

1 c. sugar
Blend.

Add ice cubes, about 2 cups at a time and blend. Keep adding ice cubes and blend until it reaches top of blender (mine is a 6 cup) or until it's the right consistency.

Catherine S.

Strawberry Smoothies

1 c. frozen strawberries (or other berries as desired)
2 c. orange juice
1 banana, cut in pieces
1/2 c. powdered milk
2 T. sugar

Place all ingredients in blender, cover with lid and puree. Serves 4.

by Julie Christensen - the Friend, Feb. 2005.


Janice R.

Hot Cocoa Mix

15 c. instant dry milk
1 c. cocoa
1 1/2 c. sugar
1 1/2 t. salt

Mix well.
To use: Mix 1/2 c. cocoa mix with 1 cup hot water.


Janice R.

Frosty Chocolate Drink

1 1/2 c. very cold water
1 1/2 c. powdered milk
1/2 c. sugar
1/4 c. dutch cocoa
1 t. vanilla
20 ice cubes

Place all ingredients in the blender and blend on high for 2 full minutes. Serve immediately. Makes 4 12 oz. servings.

For Chocolate Banana: add 1 banana
For Chocolate Peanut Butter: add 1/4 c. peanut butter
For Chocolate Mint: add 1/4 t. peppermint extract
Ice Cream Chocolate Shake: add a scoop of vanilla ice cream

from "The Essential Food Storage Cookbook" Girsberger and Peterson


Janice R.

Amazing Powdered Wassail

2 C. Tang
1 1/2 C. sugar
1/3 - 1/2 C. powdered lemonade mix (2 packets)
1 t. cinnamon
1/2 t. ground cloves

Combine ingredients and store in covered container. Mix 1 heaping Tablespoon to a mug of hot water; stir and enjoy.

from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness


Catherine S.

Hot Spiced Lemon Drink

2 1/2 quarts water

2 c. sugar

1 1/2 c. orange juice

1/4 c. pineapple juice

1/2 c. + 2 T. lemon juice

1 cinnamon stick

1/2 t. whole cloves

In a slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness cheesecloth; bring up corners and tie with kitchen string. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Shelley F.

Cranberry Pineapple Punch

4 c. cranberry juice

4 c. pineapple juice

1/2 c. sugar

1 T. almond extract

2 liters ginger ale

Stir juices, sugar, and almond extract until sugar is completely dissolved. Add ginger ale right before serving. Served chilled or with ice.

Catherine S.