Beat egg whites
and
set
aside.
Cream butter, Crisco and sugar until real soft
and\tlight.\tAdd
some
of
the egg whites and some of the flour that has been sifted three times. Continue to add egg\twhites\tand flour, alternately with juice or
citrus punch.
Add
flavoring;
continue
to
mix.
Scrape sides of bowl and mix well.
Pour mixture into a tube pan that has been greased and floured
with
waxed paper in the bottom. Bake at 325\u00b0 for 1 1/2 hours.
op with the Citrus Salsa.
To Make Citrus Salsa: In a
In large punch bowl, combine punch, lemonade and orange juice concentrates; mix well. Just before serving, add club soda, ginger ale and ice. Float orange slices on top.
Mix frozen punch with 2 cans water; mix thoroughly.
If you want to add any optional juices, mix them in now with 2 cans water. Then add 7-Up slowly so not to ruin bubbles.
Add ice and serve. If you want to add ice cream, omit ice and float your favorite ice cream on top.
Mix and pour over ice in punch bowl.
Makes 24 servings.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
In a pretty punch bowl, combine the limeade and margarita-mix concentrates with the water and Squirt.
Add about half as much ice as you have punch. If you like, squeeze a fresh lime or two into the mixture. Sprinkle the punch lightly with salt, and add more to taste, if necessary.
For an elegant touch, rub the punch cups or glasses with lime juice, rim with salt and serve garnished with lime.
Makes 2 medium punch bowls full, 50 cups.
It is a tangy, tart citrus type punch.
Do not leave anything out or it will taste like too much grapefruit.
Very refreshing, often served at lunches.
In a pitcher, combine first 3 ingredients.
Chill until ready to serve.
Pour citrus mixture into small punch bowl; add ice cubes (or ice ring), as desired.
Add club soda or sparkling water.
Just before serving, garnish with orange slices and strawberries.
Combine all ingredients into large punch bowl. Let ice cream melt a little before serving.
Dissolve citrus acid in one gallon hot water.
Add pineapple juice, orange juice and sugar.
Pour in ginger ale.
Mix and serve.
Makes 100 punch cups.
Mix citrus-flavored soda and cranberry juice cocktail together in a punch bowl. Add lime sherbet and stir until frothy; garnish with orange slices.
lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
Combine punch, citrus juice and strawberries.
Mix well.
Stir in soda.
Add punch cubes.
Garnish with orange slices and serve. Makes 22 four ounce servings.
ith my posted Coconut Rice, Recipe #312530.
hows; refrigerate shell.
Make punch: Puree 4 cups watermelon pulp
Combine punch, citrus juices and strawberries.
Mix well; stir in soda.
Add punch cubes, garnish with orange slices and serve. Makes 24 four-ounce servings.
Combine punch, citrus juices and strawberries; mix well. Stir in soda. Add punch cubes; garnish with orange slices and serve. Makes twenty-two 4 ounce servings.