Fresh -Squeezed Lemonade

4 lemons

2/3-1 cup sugar

water

In a small saucepan, bring 2 cups water to a boil. Add 2/3 cup to 1 cup sugar, stirring to dissolve. Remove from heat.

Roll lemons on counter top to loosen juices. Cut in half, and squeeze juice into a 2 quart pitcher. Add simple syrup (sugar/water), and dilute with cold water to fill pitcher. Chill well before serving.

You could easily substitute limes for the lemons. You can also add strawberries, lavender, or mint!

Russian Tea Mix

Russian Tea

* 3 cups sugar or granulated artificial sweetener such as Splenda
* 2 cups orange flavored instant breakfast drink (Tang)
* 1 cup unsweetened instant iced tea
* 1 tsp. cloves
* 1 tsp. cinnamon
* 1 tsp. nutmeg

Combine all ingredients and mix well. Place 2 rounded tablespoons of mix in a mug. Fill the mug with boiling water, and stir well. Dry mix may be kept in a well sealed container.

Instant Hot Cocoa Mix

Instant Hot Chocolate Mix

* 1 (8 quart) box nonfat dried milk (you may choose to buy a bigger box if it's cheaper, in this case, measure out 10 2/3 cups)
* 1 cup powdered sugar
* 7 oz. non dairy creamer (Cremora)
* 1 lb. Nestle's Quik (if you buy a bigger container measure out 2 3/4 cups)
*1 small box instant chocolate pudding

Stir dry ingredients together in a large bowl. Store in a sealed container.
To make 1 cup of cocoa, mix 1/3 cup of mix per 1 cup of boiling water.

Iced (Sweet ) Tea

Water
1- 1 1/2 c. sugar (to taste)
2 family size tea bags

Boil several cups of water. Stir in sugar to dissolve. Remove from heat. Add tea bags and steep for about one hour. Dilute to make one gallon of tea. Chill.

Orange Punch

6 c water
4 c sugar
1 small pkg orange Jello
1 large can frozen orange juice
1 small can frozen lemonade
2 (46 oz) cans pineapple juice
1 oz. almond extract
2 2 liter bottles ginger ale

Boil water and sugar until clear. Remove from heat, add next six ingredients. Place in a container for freezing, leaving a little room for expansion. When ready to serve, remove from the freezer 15-20 minutes ahead of time. Add ginger ale and stir to serve.

Frothy Cappuccino Punch

Ingredients:

1	gal	freshly brewed,double-strength coffee*, chilled
4 1/2	cups	(three 12-fluid-ounce cans) NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
1	cup	granulated sugar, divided
1	tsp	vanilla extract
1	quart	chocolate ice cream
		NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
		Ground cinnamon (optional)

Procedures:

1	POUR coffee into large punch bowl.
2	Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy.
3	Add milk mixture to coffee.
4	Repeat with remaining evaporated milk and sugar.
5	Add scoops of ice cream to punch and top with chocolate curls.
6	LADLE punch into cups; sprinkle with cinnamon.
7	* Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water.
8	Vary measurements to suit your individual taste.
9	HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate.
10	Vary the width of your curls by using different sides of the chocolate bar.
11	Skill Level: Easy Courtesy of Nestle® Carnation®