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2/3 cup sifted powdered sugar 1/3 cup white wine 2 T. brandy 2 T. grated lemon rind 2 T. lemon juice 5 cups whipping cream, whipped In large bowl, beat sugar, wine, brandy, lemon rind and lemon juice until well blended. Fold in whipped cream and spoon in dessert glasses or monkey dish. Serves 6. Raspberry Cooler Reunite Raspberry Wine 7-Up or ginger ale 1T. crushed pineapple Crushed ice Pour equal portions of wine and 7-Up over crushed ice. Stir in crushed pineapple and serve. — Cindi Dashiell Champagne Punch 1/2 cup sugar Grated peel of 4 lemons 2 cups orange juice 1/2 cup lemon juice 2 fifths brandy Ice ring or ice block 2 cups orange-flavored liqueur' 4 fifths dry champagne Place sugar, lemon peel, orange and lemon juices and brandy in punch bowl. Let stand 1 hour. When ready to serve, add ice, orange-flavored liqueur and champagne. Makes 40 punch-cup servings. Sparkling Cranberry Punch ; 1 qt. ginger ale 1/2 gal. cranberry juice 6 oz. frozen lemonade concentrate
Mix cranberry juice and lemonade concentrate together. Add block of ice and ginger ale just before serving. —Jan Palmer Cloud Punch
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