Grandma Mac told ELIZABETH “LIB” BOWMAN HAUSER (Liberty, North Carolina) that Lib needed to learn how to make biscuits from scratch, as it was a good way to “catch a husband.” Grandma Mac, ALIVIE ELIZABETH BRYAN MCPHERSON, was born and raised on a dairy farm in Burlington, North Carolina. Lib has fond memories of her grandma fixing fried chicken for Sunday lunches and of her tradition of putting a pitcher of cold milk on the table when serving her homemade cookies. Grandma Mac would say, “You need a glass of milk for cookie dunkin’.” Lib shares, “This punch was served at my wedding reception more than fifty years ago—and, of course at that time, wedding receptions were held in the church. To serve seventy-five people it took someone constantly mixing the punch! It was always served in a large crystal punch bowl in crystal punch cups along with cake, mints, and cake squares rounding out the menu.”
1 ½ cups fresh strawberries, hulled and sliced, divided
3 (6 ounce) cans frozen lemonade concentrate
½ cup sugar
2 quarts ice water
1 quart ginger ale, chilled
3 (6 ounce) cans frozen orange juice concentrate, thawed
Frozen ring of ice
1 Place half of the strawberries in a blender. Add the lemonade concentrate and the sugar and blend on low speed until mixed well, approximately 90 seconds. Let stand for 30 minutes.
2 When ready to serve, pour the ice water and ginger ale in a large punch bowl. Stir in the blended strawberry mixture and the thawed orange juice concentrate. Add the frozen ring of ice.
3 Cut the other half of the strawberries into quarters and add as garnish in the punch. Mix and enjoy. Serve cold in 4-ounce crystal punch cups.
MAKES 32 (4 OUNCE) SERVINGS.