Champagne Punch

3 c sugar
2 1/2 c water
2 large cans pineapple juice
2 large cans orange juice
2 small cans lemon juice
1 quart Gingerale
2 pints frozen crushed strawberries
1 to 2 trays ice cubes

Combine sugar and water to make syrup; pour in juices.  Chill.  An hour before serving, pour over ginger ale, crushed strawberries and ice cubes.  Mix well.

Yield:  50 servings

Pina Colada Punch

If you love Pina Coladas, you'll love this easy Pina Colada Punch recipe using Coco Lopez Cream of Coconut, crushed pineapple, light rum, club soda and pineapple juice.

2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice

Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.

To make ice ring:

Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.

Raspberry Champagne Punch

1 bottle red rose wine, chilled
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
   in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
   concentrate

Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.

Hot Chocolate

1/2 c cocoa
1 (14-oz) can Eagle Brand Sweetened
   Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water

Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.

Egg Nog

6 eggs, separated
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream

Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.

Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.

Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.

Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.