Christmas Punch Recipes - Cranberry Christmas Punch

CRANBERRY CHRISTMAS PUNCH

Makes about 25 servings

Ingredients :

1 - 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 - 1 quart bottle of cranberry juice cocktail, chilled

1 - 1 pint of ginger ale, chilled

Method :

Dissolve cherry flavored gelatin in boiling water.

Stir in lemonade or pineapple-orange juice concentrate.

Add the cold water and the cranberry juice cocktail.

Place in a large punch bowl two trays of ice cubes or a molded ice ring.

Pour punch over ice.

Slowly pour in chilled ginger ale.

Fruit flavored sherbet may be added if desired.

CHRISTMAS PUNCH

Ingredients :

2 cups of boiling water

3/4 cup of sugar

1/2 teaspoon of ground cinnamon

1 - 46 oz. can of pineapple juice, chilled

1 - 32 oz. bottle of cranberry juice, chilled

1 - 28 oz. bottle of ginger ale, chilled

Method :

Combine water, sugar and cinnamon in a saucepan.

Bring to a boil, and stir until sugar dissolves and chill.

Combine sugar, syrup, fruit juices and ginger ale.

Serve over ice.

Yield 3 3/4 quarts.

Source : Career Builders Club

CHRISTMAS CHEESE SPREAD

CHRISTMAS CHEESE SPREAD



Ingredients :


1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper


Method :


Shred cheese.


Mix all ingredients,shape in mold, refrigerate.


Remove from mold prior to serving.


Serve with crackers.

CHRISTMAS - PINEAPPLE CHEESE BALL RECIPE

CHRISTMAS - PINEAPPLE CHEESE BALL

Ingredients :

2 (8 oz.) pkgs. of cream cheese

1 (8 1/2 oz.) can of crushed pineapple, drained

2 cups of chopped pecans

1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento

2 tablespoons of finely chopped onion

1/2 teaspoon of seasoned salt

Method :

Beat softened cheese with a fork.

Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt.

Shape into 1 or 2 balls and roll in remaining pecans.

Wrap and store in refrigerator for 24 hours.

Serve with assorted crackers.