Cream Fondant

4 cups sugar
3 tablespoons light corn syrup
1 cup whipping cream
1/2 cup milk
pinch of salt
1/3 cup butter

Heat milk and cream in a large saucepan. Add sugar and stir until dissolved. Add corn syrup and salt and wipe down the sides of the pan with water. Turn heat up to high and cook to soft-ball stage (215). Pour on cold marble. When cool, heat until it loses its gloss and becomes thick. Knead in butter by hand and add any flavorings while beating.

For fudge: Add 2 (1 oz.) squares of chocolate after the sugar is dissolved.

Cocoa Rums

2 cups vanilla wafer crumbs
1 cup nuts, chopped
1 cup powdered sugar, sifted
2 tablespoons cocoa powder
1/4 cup light corn syrup
6 tablespoons heavy cream or canned milk
1/2 teaspoon rum flavoring

Mix all ingredients together and roll into balls.

Coconut Balls

1/2 cup butter, melted
1/2 cup sugar
1/2 cup white corn syrup
1/4 cup water
1 envelope Knox gelatin
1 teaspoon vanilla
2-3 drops coconut flavor
1 package plus 1 1/2 cups shredded coconut

In a small bowl, combine gelatin and water together to soften. In a separate bowl, mix melted butter, sugar and corn syrup together. Add softened gelatin, vanilla coconut flavoring, and shredded coconut. Refrigerate 2-3 days. Roll into balls and dip in tempered chocolate.

Liquid Shrimp Cocktail

1 1/2 (large) cans V8 juice
1/3 cup Worcestershire sauce
1 1/2 teaspoons sugar
1 tablespoon lemon juice
1/3 teaspoon garlic salt
1 can tiny shrimp
1 cup diced celery
1/2 teaspoon horseradish
1 cup ketchup

Mix well. Serve chilled.

Hot Tomato Juice

1 quart tomato juice
2 cans water
2 cans beef bouillon (8 cups prepared)
1/2 cup brown sugar
1/2 teaspoon (scant) garlic salt
pinch of onion salt
pinch of celery salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce

Mix all ingredients in large pan. Let simmer, but don't boil. Garnish with lemon slices on top. (Serves 12)

Pineapple Slush

3 quarts buttermilk
2 (20 oz.) cans crushed pineapple
4 cups sugar
6 egg whites
1 t. vanilla

Mix buttermilk, pineapple and sugar together and freeze for two hours. Whip egg whites until stiff and add vanilla. Fold egg whites into first mixture. Freeze in two ice cream buckets. Serve with 7-up.
--Bette Eggett

Grapefruit Slush II

1 1/2 cups sugar
2 cups water
1 (20 oz.) can grapefruit
1 (20 oz.) can crushed pineapple
1 quart ginger ale
dash of green food coloring
for garnish:
maraschino cherries
mint leaves

Boil sugar and water to dissolve sugar. Add remaining ingredients, and garnish with cherry and mint leaf.

Pink Slush

3 packages raspberry jell-o
8 cups boiling water, divided
3 cups sugar
1 can frozen lemonade
1 can (46 oz) pineapple juice
6 bananas, mashed
2 quarts lemon-lime soda

Dissolve jell-o with 3 cups boiling water and sugar in 5 cups boiling water. Combine gelatin and sugar syrup in large container. Add lemonade, pineapple juice and bananas. Freeze. Before serving, mix with soda.

Grapefruit Slush

1 cup water
1 cup sugar
2 tablespoons lemon juice
1 can whipped shavers grapefruit (or use fresh)
chopped cherries

Boil water and sugar. Add lemon juice, grapefruit and cherries. Freeze and serve with Sprite.
--Lois Linnell

Frozen Cocktail

3 pounds fresh peaches (about 6 cups)
1 cup sugar
4 cups grapes
1 20 oz. can crushed pineapple, undrained
1/2 cup lemon juice
1 1/2 c. orange juice
Maraschino cherries

Slice peaches. Add remaining ingredients. Freeze in wide mouth jars

3-3 Slush

3 oranges, juiced
3 lemons, juiced
3 bananas, mashed
1 cup sugar
1 (20 oz) can crushed pineapple (optional)

Mix and Freeze. Break up when frozen and pour Sprite on top.

Orange Julius

1/2 (6 oz.) can orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 teaspoon vanilla
6 ice cubes

Mix all ingredients in blender until smooth.
--Kathy Wilson

Hot Chocolate

1 large bottle Creamora
2 pounds Hershey's instant chocolate mix
1 pound powdered sugar
20 quarts instant milk

Combine all ingredients. Mix hot water to taste (about 1/4 c. mix to 1 c. water)

Root Beer

1/2 gallon warm water
2 cups sugar
1 tablespoon dry yeast
2 Tablespoons root beer extract

Shake until dissolved then fill bottle to neck. Set out of draft for 24 hours. Chill for 6 hours or until cold.

Hot Wassail

1 can orange juice
1 can lemonade
10 cans water
1 1/2 cups sugar (or less to taste)
1 teaspoon vanilla extract
1 teaspoon almond extract