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STRAWBERRY DAIQUIRI

          1 oz. Rum                  1/2 oz. Strawberry Liqueur
          1 oz. Lime juice           1 tsp. Powdered sugar
          1 oz. Fresh Strawberries

          Chop Strawberries in a Blender and Stir all ingredients
          with Ice Strain into Cocktail Glass. Add a Twist of lemon.
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SPICED TEA

          1 1/2 C. tang               1 1/2 C. instant tea with
          1 tsp. ground clover                 sugar and lemon
          2 pkg. .62 pz Mai Tai Mix   1 TSP. cinnamon

          Combine all ingredients,Mix well; Store in an Airtight
          container. Mix 2-3 tsp. per cup of hot water.
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SLUSHY PUNCH

          6 C. water                 6 oz. can frozen lemonade
          2 C. sugar                 6 oz. water
          3 ripe bannanas            12 oz. pineapple juice
          12 oz. frozen orange       2 fresh lemons juiced
                 juice const.
          12 oz  can of water

          Boil the 6 C. of water with the sugar for 3 min. Beat
          Bananas to the cosistency of Egg Whites. Combine all
          ingredients and Freeze. Remove from Freezer 1/2 hour
          before serving and add 2 large bottles of ginger-ale. 
          It may be sipped or eaten with a spoon.
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BRANDY ALEXANDER FRAPPE

                   1 oz. brandy       1 oz. creame de cacao
                   1/2 C. milk        1 qt. vanilla ice cream

     Put all ingredients in Blender Cover and Blend on High a few seconds
     until smooth.
                           (VARIATIONS)
      (Substitute the following for The Brandy and Creme De Cacao)
          GRASSHOPPER;        1 oz. white creme de cacao
                              1 oz. green creme de menthe
          GOLDEN CADILIAC;    1/2 oz. gailiano
                              1 1/2 oz. white creme de cacao
          PINK SQUIRREL       1 oz. creme de noyaux
                              1 oz. white creme de cacao
          KOALA BEAR          1 oz. white creme de cacao
                              1 oz. coffee-flavored liqueur
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BACADRI

               1/3 C. frozen lemonade con. thawed
                4 oz. light rum
             1 1/2 C. crushed ice
              3 tbsp. grenadine

         Put all ingredients in Blender and Blend at hight for a few
         seconds. Serve in Cocktail Glasses.
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SINAPORE SLING

  Juice from 1/2 lemon          1 tsp. powdered sugar   2 oz. dry gin 
  1 oz. cherry flavored brandy  1 maraschino cherry     1 slice of orange

Shake with Ice the first 3 ingredients and strain into a collions glass. 
add ice cubes and fill with white soda float on top cherry brandy, decorate
with fruit, serve with a long straw.
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FRUIT JUICE COOLER

2 (6 1/2 oz) bottles sparkling mineral water, chilled
1/4 cup unsweetened grapefruit juice, chilled
1 (12 oz) can peach nectar, chilled
2 tablespoons lemon juice, chilled
1/2 cup unsweetened orange juice, chilled

Combine all ingredients in a large pitcher; mix well. Pour over ice cubes
in serving glasses. Serve immediately. 
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DAIQUIRI COCKTAIL

         Juice of 1 lime               1 tsp. powdered sugar
         1 1/2 oz. rum

Shake with ice and strain into a cocktail glass.
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HOT CHOCOLATE MIX

       8 qt. box of powdered milk            7-oz. of pream
       lb. box nestles quick                 1 C. powdered sugar

Mix well by stirring together all ingredients. Use 4 tsp. to a cup of hot
water for hot chocolate milk. Store in a covered container.
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HAWAIIAN PINEAPPLE CRUSH

      1 C. fruit pumch              1 C. pineapple pieces
      1 tbsp. lemon juice           1 1/2 C. crushed ice

Put all ingredients in blender and blend on high until slushy.
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HAWAIIAN COCKTAIL

         2 oz. dry gin                   1 tbsp. pineapple juice
         1/2 oz. triple sec

Shake with ice and strain into cocktail glass.
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MAI-TAI

     1/2 tsp. powdered sugar         2 oz. rum
     1 oz. triple sec                1 tbsp. almond flavored syrup
     1 tbsp. grenadine               1 tbsp. lime juice

Shake with ice and strain into an old-fashioned glass filled 1/3 full of 
crushed ice. Decorate with a maraschino cherry speared to a wedge of
pineapple.
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