1 3 ounce package lime flavored gelatin
2 cups sugar
2 cups boiling water
2 cups lemon juice
2 46-ounce cans pineapple juice
1 12-ounch can frozen orange juice concentrate, thawed and undiluted
1/2 teaspoon liquid green food coloring
1 2-liter bottle ginger ale, chilled

Combine first three ingredients in a 1-1/2 gallon container, stirring until sugar dissolves. Add lemon juice and next three ingredients, stirring until blended. Cover and chill. Pour mixture into a large punch bowl; gently stir in chilled ginger ale. Yield 1-1/2 gallons.

From Southern Living magazine.

1 10 ounce jar red maraschino cherries, undrained
1 lemon, sliced
1 orange, sliced
2 6 ounce cans frozen lemonade concentrate, thawed and undiluted
2 6 ounce cans frozen orange juice concentrate, thawed and undiluted
2 33.8 ounce bottles sparkling water
2 cups bourbon

Drain cherries, reserving juice. Arrange cherries, lemon slices in bottom of a 6 cup ring mold and add just enough water to cover fruit; freeze until firm. Combine reserved cherry juice, lemonade concentrate and remaining ingredients in a punch bowl. Unmold ice rink and place in punch. Makes 3-1/2 quarts.

From Southern Living magazine.

1 cup tropical schnapps
1/2 cup Blue Curacao
1/4 cup light colored rum
1-1/2 cups pineapple juice

Combine all ingredients and chill. Serve over crushed ice. Makes 3-1/2 cups.

From Southern Living magazine.

1 10-ounce package frozen strawberries in syrup, thawed
1 12-ounce can frozen cranberry juice cocktail concentrate, thawed and undiluted
1 12-ounce can frozen lemonade concentrate, thawed and undiluted
1 33.8 ounce bottles club soda or seltzer, chilled
1 22.8 ounce bottle ginger ale, chilled

Place strawberries and syrup in container of an electric blender; process until smooth. Pour into a punch bowl; add cranberry juice cocktail and remaining ingredients. Yield about 5 quarts.

From Southern Living magazine.

1 cup orange juice
2 teaspoons honey
1/2 medium-size ripe banana, sliced
1/2 cup unsweetened strawberries, halved
Crushed ice

Combine orange juice, honey, banana and strawberries in blender. Cover, whirl on high speed until smooth. With motor running, gradually add as much crushed ice as necessary for desired thickness. From Family Circle magazine.

1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/2 cup cocoa
3 tablespoons instant coffee
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Dash salt

In a large bowl, combine all ingredients. Store in airtight container. Makes 2-1/2 cups mix (12-14 servings). For a single serving: Place 3 tablespoons of mix in mug or cup; add 3/4 cup boiling water. Stir until mix is dissolved. Top with marshmallows, if desired.

2-1/2 cups cold water, divided
1/4 cup unsweetened cocoa
1/3 cup sugar
3 tablespoons ground coffee
1/8 teaspoon salt
1-1/3 cups milk
1/2 teaspoon vanilla

Reserve 1 cup water; pour remaining water into percolator. Thoroughly combine cocoa, sugar, coffee and salt in small bowl; pour into percolator basket. Assemble percolator; pour reserved water over cocoa mixture in basket. Stir until all water passes through. Plug in percolator. Allow to perk completely and finish dripping. Meanwhile, heat milk in small pan over medium heat; stir in vanilla. Pour 1/3 cup warm milk into each serving mug; fill with mocha cocoa. If desired, garnish each mug with a dollop of whipped cream and a light sprinkling of cocoa. Makes four 8 oz. servings. From The Arlington Journal, January 27, 1982.

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered nondairy creamer
Dash salt

In large mixing bowl combine all ingredients. Blend well. Store tightly covered. Makes 3-3/4 cups of mix (15-16 servings). For a single serving, combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend. Top with marshmallow or whipped cream, if desired.

1 quart of milk
1/3 cup cocoa (unsweetened)
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/2 cup chocolate liqueur
1/2 teaspoon vanilla

In a medium saucepan, combine milk, cocoa, sugar and cinnamon; bring to scalding point, stirring constantly. Remove from heat and stir in the chocolate liqueur and vanilla extract. Pour into mugs; top with whipped cream and sprinkle with cinnamon, if desired. Makes 1 quart.

3 pieces stick cinnamon
2 teaspoons whole clove
1 whole nutmeg (or 1/2 teaspoon ground nutmeg)
1/2 gallon (8 cups) apple cider
1 cup sugar
2 cups orange juice
1/2 cup lemon juice
1/2 cup apple brandy (optional)

Tie cinnamon, cloves and nutmeg in a small piece of cheesecloth. Combine with cider and sugar in a large saucepan. Simmer 15 minutes; remove spice bag. Stir in orange and lemon juices. Heat until bubbly-hot. Pour into heated punch bowl. Add oranges studded with whole cloves for garnish, if desired. Makes 20 four-ounce servings.