APPLE SNOW
12 oz. (11/2 c.) Apple Juice
1 tbsp. honey
3 cups cracked ice

Blend all together in a blender to the consistency of snow. Serve immediately. Serves 2.

CHRISTMAS WASSAIL
1 gal. (16 c.) Apple Juice
1 qt. (4 c.) orange juice
One 16-oz. can frozen pineapple juice, thawed
2 c. lemon juice
2 sticks cinnamon
2 tsp. cloves
1 1/8 c. sugar

Put all ingredients in pan and heat to boiling. Simmer for one hour. Serves 24.

APPLE WINK
1 qt. (4 c.) Apple Juice
One 6-oz. can frozen lemonade, thawed
1 c. water
crushed ice
Maraschino cherries

In a large bottle combine apple juice, lemonade and water. Shake vigorously. Put crushed ice in glasses. Pour in beverage. Top with cherries. Serves 6.

APPLE-LIMEADE
1 qt. (4 c.) Apple Juice
One 6-oz. can frozen limeade, thawed
1 c. water
ice cubes

In a large bottle, combine juice, limeade and water. Shake vigorously. Pour over ice cubes. Serves 6.

BELGIAN WASSAIL
1 gal. (16 c.) Apple Cider
2 oranges
2 lemons
1 c. sugar
3/4 tbsp. whole allspice
2 sticks cinnamon
1 qt. (4 c.) cold water

Squeeze the juice from oranges and lemons. Put juice aside. Boil orange and lemon rinds with spices and water. Simmer 1 hour. Strain and add sugar, cider and juice. Serve hot. Serves 20.

FESTIVE HOLIDAY PUNCH
2 qts. (8 c.) Apple Juice
2 qts. (8 c.) cranberry juice cocktail
2 qts. (8 c.) 7-Up
1 qt. (4 c.) Sprite

Pour juices into a punch bowl. Fifteen minutes before serving, add carbonated beverages. Do not stir. Serves 28.

GOLDEN HARVEST PUNCH
1 qt. (4 c.) Apple Juice
1 qt. (4 c.) orange juice
3 qts. (12 c.) soda water
Sugar to taste
sherbet or ice

Combine all ingredients in a punch bowl. Add ice or sherbet. Serves 25.

INSTANT COUNTRY APPLE TEA
6 oz. (3/4 c.) Apple Juice
1 tsp. instant tea
1 tsp. honey

Combine all ingredients in a tall glass and blend. Add ice cubes. Serves 1.

LEMON DROP TREAT
2 qts. (8 c.) Apple Cider
4 tsp. allspice
4 cinnamon sticks
12 lemon slices (thin)

In a large pot combine all ingredients except lemon slices. Cover and cook slowly 20 minutes. Remove cinnamon sticks. Pour into mugs. Float two lemon slices on each. Serves 6.

ORANGE SHERBET PUNCH
3 c. Apple Juice
3 c. orange juice
1 1/2 qts. (6 c.) cranberry juice cocktail
Two 6-oz. cans frozen limeade, thawed
1 qt. orange sherbet
orange slices

In a large bowl combine first four ingredients. Chill. Place in a punch bowl. Add chunks of sherbet. Garnish with orange slices. Serves 20.

QUENCHAPPLE NOG
One 12-oz. can frozen
Apple Juice, thawed
2 eggs
1 tbsp. lemon juice
1 c. crushed ice
Dash of cinnamon and nutmeg
1/2 c. milk

Combine all ingredients in a blender, except milk. Whirl on high speed gradually adding milk until foamy and well mixed. Serves 3.

QUICK APPLE PUNCH
1 qt. (4 c.) Apple Cider
2 c. cranberry juice cocktail
2 tsp. lemon juice
4 c. ginger ale
crushed ice

In a large bowl, combine all ingredients. Add chilled ginger ale just before serving. Add crushed ice. Serve immediately. Serves 15.

QUICK HOT SPICED CIDER
2 qts. (8 c.) Apple Cider
2 tbsp. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
cinnamon sticks

Combine first four ingredients in a large pot. Bring to a boil. Let simmer 15 minutes. Strain and serve. Add cinnamon stick to each mug before serving. Serves 6.

SPICED CIDER TEA
1 qt. (4 c.) boiling water
3 tea bags
1/4 c. sugar
2 c. Apple Cider
cinnamon sticks

Add tea bags to boiling water. Cover and simmer for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Add apple cider and reheat. Pour into mugs. Add a stick of cinnamon to each. Serves 6.

STRAWBERRY PATCH PUNCH
1 c. Apple juice
Two 10-oz. packages frozen strawberries
1/4 c. lemon juice
sugar to taste
ice cubes
Ginger ale or 7-Up

Combine first four ingredients in a blender. Whirl to consistency of thick slush. Place 2 ice cubes in each glass. Fill 3/4 full of fruit slush. Fill remainder with ginger ale or 7-Up. Serves 4.

SUMMER DAY APPLEBERRY PUNCH
1qt. (4 c.) ripe raspberries
2 qt. (8 c.) Apple Juice
3 tbsp. lemon juice
crushed ice

Place raspberries in a bowl. Sprinkle with lemon juice. Add apple juice. Chill. Add crushed ice just before serving. Serves 8.

SWEDISH GLUG
4 tsp. tea
1 qt. (4 c.) boiling water
2 sticks cinnamon
2 c. Apple Juice
One 46-oz. can grapefruit-pineapple juice

Steep tea and 1 quart water with cinnamon sticks for three minutes. Heat juices. Add to tea. Serves 15.

TKO PUNCH
1 qt. (4 c.) Apple Juice
1 qt. (4 c.) cranberry juice cocktail
One 6-oz. can frozen orange juice, thawed
One 6-oz. can frozen lemonade, thawed
One 3-oz. package cherry Jello
1 c. boiling water
One 12-oz. bottle lemon soda, chilled
3 c. cold water

Dissolve Jello in one cup boiling water. Add all juices and 3 cups cold water. Pour lemon soda in slowly. Serves 25.

TROPICAL APPLE PUNCH
1 qt. (4 c.) Apple juice
1 1/2 qts. (6 c.) cranberry juice cocktail
Two 6 oz. cans frozen lemonade, thawed
1/4 c. orange juice
4 1/4 c. water
crushed ice
grapefruit sections
lemon slices

In a punch bowl, combine all ingredients except fresh fruit. Chill. Garnish with fresh fruit right before serving. Serves 25.

YAKIMA ICED APPLE TEA
3 c. Apple Juice
3 c. boiling water
6 tea bags
1/4 tsp. ground allspice
1/3 c. honey
lemon slices (optional)

Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices. Serves 6.