2 qts strong coffee

1 pint cold milk

2 tsp vanilla

2 qts vanilla ice cream

1/2 pint whipping cream

ground nutmeg

Combine coffee, milk, vanilla, and sugar; chill. (This mixture may be made a day ahead.) Break ice cream into chunks in punch bowl just before serving; pour chilled coffee mixture over ice cream. Whip cream; spoon into mounds on top of punch. Sprinkle with nutmeg.

Serves 15-18

NOTE: GOOD TO USE HALF OR ALL CHOCOLATE ICE CREAM, TOO. IT ALSO LENDS ITSELF DELICIOUSLY TO A LITTLE SPIKE OF BOURBON, RUM, OR AMARETTO IN THE CUP.

1/3 c instant coffee

3 1/2 c sugar

2 c water

1 fifth vodka

1 tbs PLUS 1 tsp vanilla

Combine coffee, sugar, and water. Heat until dissolved; cool. Add vodka and vanilla. Pour into half gallon glass container. Age 2 weeks. Use as is for Kahlua, or serve mixed with milk.

about 1/4 medium ripe banana

1 1/2 oz light rum

2 1/2 oz orange juice

1 1/2 oz coconut creme

1/2 oz grenadine

cherry for garnish

Put banana in blender; add next four ingredients. Add ice (half blender or so). Blend until creamy and stiff.Garnish with cherry. Equally excellent without alcohol.

Makes one (12 oz) serving

1/4 c sugar

1/4 c grand marnier

1 fifth champagne

1 qt orange juice

Put sugar and grand marnier in separate small dishes. Dip the rim of champagne flutes (or wine glasses) in grand marnier, then sugar. Pour champagne into flutes, then orange juice.

Makes about 8 servings

1 (12 oz) can pink lemonade, undiluted

1 (2 litre) bottle 7-up

1 (10 oz) jar maraschino cherries

1 c bourbon

Mix all ingredints in lg bowl. Freeze in qt containers. Serve slushy.

2 fifths champagne

1 fifth chablis

1 pint vodka

1 (28 oz) bottle soda water

1 (12 oz) frozen lemonade concentrate, undiluted

Chill all ingredients and mix. Can be served from pitcher garnished with fresh fruits, or from a punch bowl with an ice ring. If using an ice ring, do not use lemonade in punch, but dilute and make ring, adding fresh or canned fruit for decoration.

Yields 15 servings

NOTE: A MODERATELY STRONG PUNCH CAN BE MADE USING 1/2 PINT VODKA

4 c sugar

12 c water

1 (3 oz) pkg jello

1 (46 oz) can pineapple juice

juice of 12 lemons

1 tsp almond extract

Bring sugar and water to a boil and add any flavor jello (for color) to dissolve. Add pineapple juice, lemon juice, and almond extract. Add enough water to make 2 gallons of punch.

Serves 35

NOTE: I LIKE TO FLOAT PINEAPPLE SLICES ON TOP FOR GARNISH.