4 cups instant dry milk
2 cups powdered orange drink mix
1 cup sugar
Combine ingredients in a large bowl. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 7 cups of Orange Float Mix.
Orange Float
Add 1 egg and 1/2 cup of Orange Float Mix, to 8 ounces of cold water in blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving.
Orange-y Julius Drink
3 oranges, peeled and sliced
1 egg
1/4 cup sugar
1 teaspoon vanilla
6 ice cubes
Combine all ingredients in a blender, whirl at high speed for a minute or two or until frothy. Drink immediately.
Variations: A lemon Julius with 3 lemons or 3 frozen lemonade capsules
Frozen Lemonade Capsules
6 lemons
1 1/2 cups sugar
Preheat oven to 250 degrees. Warm lemons in the oven for 30 minutes. Slice them into a very thin slices, place in a saucepan, and stir in the sugar. Warm the slices for 30 minutes over very low heat, stirring constantly. Strain the juice by pressing the lemon pulp through a cheescloth-lined strainer or through a coffee filter. Discard the pulp. Pour the juice into a segmented ice cube tray and freeze. Transfer cubes to a plastic bag for storage once they are frozen solid
To use: There are several nice ways to reconstitute your Lemonade Capsules. You can place a cube in a glass, microwave if for a minute, add plain ice cubes, and enjoy. Or you can whirl a few Lemonade Capsules into a glass of iced tea or hot tea and let them melt and flavor the tea.
Creamy Hot Cocoa Mix
2 cups instant nonfat dry milk
1/4 cup sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 cup miniature marshamallows
Stir all ingredients together and store in a tightly closed jar or container for up to 2 months.
To use: Put 2 or 3 heaping teaspoons of the mix into a mug and fill with boiling water or, for an extra rich drink, hot milk. Top with whipped cream and cinnamon for a special treat. Yield: 20 ounces.
Holiday Eggnog
6 eggs, separated
1/3 cup sugar
1 quart whole milk
1 cup heavy cream
1 teaspoon vanilla
ground nutmeg
Beat the egg yolks and sugar with an electric mixer or in a food processor until the mixture is pale and light. Gradually add the milk, cream, and vanilla to the mixture, beating well after each addition. In a separate bowl, beat the egg whites until stiff and then gently fold into the egg yolk mixture until well combined. Chill untl ready to serve. Pour eggnog into a punch bowl, dust the top of the drink with nutmeg.
Yield: 54 ounces.
Renee Zamora