Sparkling Ginger Lemonade
2 cups water
1 cup honey
2 tbls. fresh ginger root, minced
2 cups club soda, chilled
1 cup lemon juice
In a small saucepan, bring water, honey and ginger to a boil. Remove from heat; cover and steep for 20 minutes. Strain, discarding the ginger. Cool. Transfer to a pitcher; stir in soda and lemon juice. Serve immediately over ice. Yields 8 servings. Ruth Miller, Moberly, Mo.

Sangria Falso (mock red wine punch)
1 lemon, cut into slices
1 orange, cut into slices
1 lime, cut into slices
2 (64 oz.) bottles red grape juice, well chilled
1 (2 liter) bottle club soda, well chilled
Ice cubes

In a large pitcher, combine fruits and grape juice. Refrigerate until ready to serve. Just before serving, add club soda. Serve sangria immediately over ice. Yields 12 to 14 servings. Joanne Maxwell, Marshfield, Mo.

Peach Slush

1 (3 oz.) package peach gelatin
2 cups sugar
4 cups boiling water
1 (46 oz.) can pineapple juice
1 (12 oz.) can frozen lemonade
1 quart ginger ale
Dissolve gelatin and sugar in boiling water. Add pineapple juice and lemonade. Freeze. Remove 2 hours before serving. Add ginger ale when ready to serve. Yields 25 servings. Marlo Bockting, Morrison, Mo.

Purple Cow
2 cups milk
1 cup bottled grape juice
1 pint vanilla ice cream
Combine milk, grape juice and half of the vanilla ice cream in a mixing bowl. Mix with an electric mixer at medium speed until thick and foamy. Pour into tall glasses and top with remaining ice cream, dividing evenly. Garnish with whipped cream from a pressured can and top with maraschino cherries if desired. Yields 6 servings. Ida Shetler, Madison, Mo.

Punch
2 (11 oz.) cans frozen orange juice
2 (11 oz.) cans frozen lemonade
2 (46 oz.) cans pineapple juice
1 large (2 qt.) package strawberry or raspberry Kool-Aid
1 (20 oz.) can crushed pineapple
1 liter lemon lime soda
Ice cubes
Prepare orange and lemon juice as directed on cans. Prepare Kool-Aid. Mix these together adding pineapple juice, pineapple and lemon lime soda. Add ice. Yields 10 servings. Rose Mary Petersheim, Clark, Mo.

Bubbly Cranberry Punch
2 (16 oz.) cans jellied cranberry sauce
1 1⁄2 cups orange juice
1/2 cup lemon juice
2 (1 liter) bottles ginger ale, chilled Ice cubes
In a large pitcher or punch bowl, whisk cranberry sauce until smooth. Whisk in juices. Just before serving, slowly stir in ginger ale. Add ice cubes. Yields 15 servings. Mrs. Eli Miller, Clark, Mo.

Dapple Apple Flip
6 tea bags (regular size)
3 cups boiling water
1 quart apple juice
2 tbls. lemon juice
Sugar to taste
Ice cubes
1 lemon
Place tea bags in a teapot; add boiling water. Brew for 3 to 5 minutes. Pour into a large pitcher; let stand at room temperature to cool. Stir in apple juice and lemon juice; sweeten to taste with sugar. Pour over ice cubes in tall glasses. Garnish each with a lemon wedge. Yields 8 servings. Katie Borntrager, Clark, Mo.

Autumn Tea
1 (family size) tea bag (or 5 standard singles)
5 cups of boiling water
5 cups apple cider
2 cups cranberry juice
1⁄3 cup lemon juice concentrate
1⁄2 cup sugar or sweetener of your choice
1⁄2 tsp pumpkin pie spice
Assorted apple slices, orange and lemon slices (optional)
Whole cloves (optional)
Place tea bags in a pot or crock pot. Pour boiling water over bags and cover with lid. Steep 10 minutes. Uncover and discard tea bags. Add all of the remaining ingredients, except fruit slices, and stir until sweetener is dissolved. For presentation, dip cut-apple slices (with peels on) in lemon juice to retard browning. Stud the fruit slices on each side with whole cloves. Serve warm or cold. Yields 3 quarts. Debra Baker, Newburg, Mo.

Orange Slush
1 cup water
1 (6 oz.) can frozen orange juice concentrate
1 (6 oz.) carton vanilla yogurt
1⁄2 cup sugar
1⁄2 cup cold milk
1⁄2 tsp. vanilla extract
10 to 12 ice cubes
In a blender combine water, juice concentrate, yogurt, sugar, milk and vanilla; cover and process until smooth. While processing, add a few ice cubes at a time until mixture achieves desired thickness. Pour into chilled glasses; serve immediately. Mary Miller, Clark, Mo.

This month's recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Pecan recipes will be featured in the Dec/Jan issue of
Today's Farmer.
To be eligible for consideration, your recipe must be received by Sept. 10 Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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