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Belgian Amiga Club - ADF Collection
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BS1 part 65
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Beverage
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Mock Champagne Punch
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1991-06-27
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627b
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18 lines
YIELD: 24 MOCK CHAMPAGNE PUNCH
COOKING TEMP: 212F PORTION: 6 OZ
COOKING TIME: 10 MIN COOKING PAN: SAUCE PAN
INGREDIENTS AMOUNTS PROCEDURES
| Sugar : 1 cp 1. Combine sugar and water. Bring to a
| Water : 3 cp boil. Cool.
| Orange juice conc : 1 3/4 cp 2. Add frozen juice concentrates.
| Grapefruit juice conc : 1 1/2 cp Refrigerate.
| Soda ginger ale : 2 1/2 qt 3. Add chilled gingerale and grenadine
| Grenadine syrup : 1 1/2 cp syrup at serving time.
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