SPECIAL PUNCH - Julie Welch -she got from her sister Marie (Serves 50)
3 large packages cherry jello
4 Cups sugar
1  16oz. bottle Real Lemon
2  46oz. cans pineapple juice
1 oz. almond extract
2 bottles gingerale

Dissolve Jello in 9 cups boiling water.  Dissolve sugar in 4 cups boiling water.  Combine sugar and Jello syrups.  Add Real Lemon, Pineapple juice and almond extract.  FREEZE.  To use, remove from freezer 2-3 hours before  serving.  Stir gingerale in at the last, stirring only slightly.  
FRUIT PUNCH  - Sara Stroud

2 pkgs. Cherry Kool-Aid
6 Cups Sugar
2 large cans orange juice
2 large cans pineapple juice
1 large bottle lemon juice
2 quarts ginger ale
1 gallon water

Makes 2 gallons of punch (serves 32)
BANANA PUNCH  - Barbara Grimes

Mash 9 bananas
1 large can frozen orange juice
1   6 oz. can frozen lemonade
1  46 oz. can pineapple juice
3 bottles of ginger ale

CHRISTMAS TEA  - Sara Stroud

1 cup instant lemon flavored tea
2 cups Tang
3 cups Sugar
1/2 tsp. cloves
1/2 tsp. cinnamon
Mix well. Store in air-tight container.

To serve:
2 or 3 tsp. in a cup of hot water.
Add stick of cinnamon, if desired. 
WASSEL PUNCH  - Lucile Young
Cook 1 quart cranberries in 2 cups water until soft.  Strain through cheesecloth.
Simmer with:
6 cloves
2 sticks cinnamon
1/2 lemon peel
2 cups pineapple juice
Juice of 3 lemons
Add: Enough water to serve 20 people.  May be served hot or cold.  Cranberry juice may be substituted for cranberries & water.