A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from August 01, 2007
Texas Punch

There is no one drink recipe for “Texas Punch” that can be called standard.

There exists also a “Lone Star Punch,” made with Lone Star Beer.

4 c. sugar
6 c. water
46 oz. pineapple juice
12 oz. can frozen orange juice
12 oz. can frozen lemonade
6 ripe bananas
6 (32 oz.) bottles of Sprite or lemon - lime soda pop
Optional to taste and occasion: Add vodka or rum to taste. Use larger freezer proof containers for mixing and storage. Sugar amount may be adjusted to your taste

Dissolve and mix together sugar and water. Add pineapple juice, frozen orange juice (thawed) and lemonade (thawed). Mix well. Whip 6 ripe bananas in blender and add to the above mixture. Mix well. Freeze the ingredients in a large container. Take out 2 hours before ready to serve. Add the soda pop and mix well. Add vodka or rum to taste as an option. Note: Half of the ingredients makes one punch bowl. This punch freezes well for slush and may be used on an as needed basis. Serves 70 or 2 punch bowls.

Moms Network
01-10-2007, 01:11 AM
Good Ole Texas Punch
1 quart cranberry juice
2 t. almond extract
1 quart ginger ale
1 quart pineapple juice
1 1/2 cup sugar
1/2 gallon strawberry ice cream
Mix cranberry juice, pineapple juice, almond extract and sugar. Chill. When ready to serve, add ginger ale and ice cream. Optional: Whip 1 pint of whipping cream then adding 1/2 cup sugar, fold 2/3 of mixture into punch and drop remaining mixture by spoonfuls on top.

Donna Vogel

Razzle Dazzle Recipes
Yellow Rose of Texas Punch
1 (12 oz.) can frozen orange juice
1 cup cream of coconut
3 cups pineapple juice
1 32 oz. sprite

Mix all together. Refrigerate until ready to serve.
Can freeze extra pineapple juice ahead of time to make a frozen block, put in punch to keep cool while serving.

24 July 1975, Nevada State Journal, food section, pg. 6:
For a really festive occasion, try some Texas Punch, contributed by Ron Bailey:

Texas Punch
2 six-oz. cans frozen orange juice
2 large bottles California Sauterne (or other white dinner wine)
1 large bottle California brandy
1 cup orgeat syrup
2 large bottles cold champagne

Mix orange juice as directed, add white wine, brandy and orgeat syrup. Add ice. Let stand one hour. Add ice and champagne just before serving.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Wednesday, August 01, 2007 • Permalink