In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
Dissolve 1 package lime jello in 1 cup boiling water.
Add 1 cup cold water; let jell.
Drain juice from small can of fruit cocktail and heat.
Thoroughly mix the cream cheese with salad dressing.
Dissolve Knox gelatine in 1/4 cup cold water.
Mix all ingredients (fruit cocktail juice, cream cheese, salad dressing and Knox gelatine mixture) until smooth.
Pour on top the lime jello mixture; let jell.
In a large punch bowl, mix cranberry juice cocktail, pink grapefruit juice cocktail and lemonade concentrate. Chill.
Just before serving, add club soda.
Makes 36 (6 ounce) servings.
Drain fruit cocktail. Reserve liquid. Add enough water to reserved liquid to measure 2 cups. Combine raisins with liquid in saucepan. Cook until liquid evaporates. Stir in Equal, butter and applesauce. Let cool and pour into large bowl. Add eggs, vanilla, spices and flour. Stir in fruit cocktail and pecans. Pour into greased and floured tube pan. Bake at 375\u00b0 for about one hour.
alt.
Add eggs, fruit cocktail and vanilla and mix all
Drain the fruit cocktail thoroughly and dice.
Combine cream cheese, fruit cocktail, pudding, orange extract and orange juice. Roll into a ball.
Roll in the slivered almonds.
Refrigerate about two hours.
Serve with crackers.
Suggestion:
Wheat Thins.
Fill champagne flutes 1/3 full with cranberry-raspberry drink. Fill to the top with your favorite champagne for a beautiful holiday drink.
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
Whip the cream in a large glass bowl; add sugar and vanilla. Mix well.
Drain fruit cocktail, pineapple and mandarin oranges until all liquid is completely drained off.
Add fruit to whipped cream and mix.
Add marshmallows and pecans and mix.
Chill in refrigerator for 2 to 3 hours before serving.
Drain fruit cocktail and crushed pineapple thoroughly. Mix with bananas and cherries. Blend softened cream cheese and mayonnaise and mix with fruits, taking care that everything is well mixed.
Heat cranberry cocktail to boiling.
Add jello.
Stir until dissolved.
Add cranberry sauce and mix thoroughly.
Cool in refrigerator for 2 hours, then pour into shell and let set overnight.
Top the servings with Cool Whip.
(Since the filling is cooled thoroughly, it doesn't soak in the crust.)
Spread cream cheese in an even layer on a serving dish or in the bottom of a glass pie pan.
Combine shrimp with cocktail sauce in a bowl and spread evenly over the cream cheese layer.
Sprinkle with mozzarella cheese, covering the shrimp layer as completely as possible. Sprinkle the red and green bell pepper over the cheese layer. Serve with crackers.
Combine all but the juices in a saucepan, bring to a boil.
Add juices, reduce heat and simmer for 5 minutes.
Ladle into mugs or a thermos to take along on a winter picnic.
Remove cinnamon sticks & cloves before serving (but leave them in the pot or thermos to continue infusing flavorishness.
HOLIDAY VARIATION: How 'bout using apple-raspberry or apple-cherry juice? Ooh, it's SOOO good!
Dissolve Jell-O with 2 cups hot water and 1 cup cold water, plus 1 cup cold juice from the canned fruit.
Let this mixture chill until it starts to thicken, then add fruit and walnuts. Drain the fruit cocktail before adding to the mixture.
Dissolve sugar in cranberry juice cocktail.
Add remaining fruit juices.
Pour over ice cubes.
Add ginger ale at serving time.
In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. Stir in the maraschino cherries. Refrigerate for 2 hours or more.
When ready to serve, pour in the ginger ale. Garnish each glass with an orange slice.
Pulse crabmeat in a food processor several times until minced. Transfer crabmeat to a large bowl. Blend cream cheese in food processor until creamy. Add onion, horseradish, and Worcestershire sauce to cream cheese; blend until smooth.
Stir cream cheese mixture into crab mixture until well-combined. For crab mixture into 2 to 3 balls, cover with plastic wrap, and refrigerate until firm and chilled, at least 1 hour. Place crab balls on a platter and top with cocktail sauce.
Make the Recipe #299834 (vodka water) by the pitcher. This is used as the base of this drink.
fill cocktail glass with ice.
Add 1 oz Citron Vodka.
pour 1 oz or so vodka water inches.
top with a splash of the Cranberry Pomegranate Juice.
Enjoy with someone you love ;).
Bring 2 cups of water to a boil.
Mix with Jell-O in medium bowl.
Add cream cheese.
Stir until melted.
Now, whisk with a hand whisk until mixture looks foamy.
Drain fruit cocktail, saving juice.
Slowly stir juice and cold water to equal 2 cups. Add fruit and stir in slowly.
Chill until set.