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.