Cider Punch & Floating Peach Cup recipes (1979)

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Hot Cider Punch recipe

Combine 4 cups each water and apple juice in saucepan. Add 1 cup Kool-Aid brand pre-sweetened soft drink mix, any red flavor, 1/4 teaspoon cinnamon, and 1/8 teaspoon each nutmeg and cloves. Mix well and bring just to a boil. Serve hot. Garnish as desired. Makes 16 servings.

Floating Peach Cup recipe

Drain 1 can peach halves, reserving syrup. Add water to syrup to make 1 cup. Dissolve 1 package Jell-O orange flavor gelatin in 1 cup boiling water. Add measured liquid. Chill until slightly thickened. Pour into dishes. Please one peach half, cup side up, in each dish. Place maraschino cherry in each peach. Chill until firm, about 3 hours. Makes 5 or 6 servings.

Cappuccino recipe

Place 1 tablespoon Cool Whip in each of 8 demitasse cups. Sprinkle with cinnamon. Measure 1/4 cup Sanka brand freeze-fried 97% caffeine free coffee into pot. Add 3 cups boiling water. Stir. Pour over topping. Sweeten if desired. Makes 8 servings.

Tarragon Chicken recipe

Empty 1 envelope Shake ‘n Bake brand seasoned coating mix for chicken into plastic bag. Add 1/2 teaspoon dried tarragon. Moisten 2-1/2 pounds cut-up chicken with 1/4 cup dry sherry or lemon juice. Coat and bake as directed. Makes 4 servings.


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