Mix thoroughly in punch bowl the pink lemonade, cranberry juice and ginger ale. Add block of ice or lots of ice cubes, lemon sherbet and strawberries. Makes about 28 cups. ...
Mix together the cake mix, eggs, oil and sour cream.Pour half of the batter in a greased and floured 9 x 13-inch pan. ...
In blender, blend all ingredients together.Refrigerate immediately.This will keep up to 30 days.Yields 1/2 gallon. ...
Boil sugar and 2 cups water for 4 minutes. Dissolve coffee in the other 2 cups heated water. Add to boiling sugar water. Cool. Add liquor and pour into gallon jug with split vanilla bean.Let set 30 ...
In a 6 quart container, combine sugar and gelatin powder.Add boiling water.Stir until dissolved.Add pineapple juice; mix. Pour into plastic containers and freeze at least 24 hours. ...
Mix Kool-Aid, juices and sugar. Refrigerate. When ready to serve, add ginger ale and sherbet. ...
Boil 2 quarts water in pot.When it begins to boil, take meal with a spoon a little at a time and sprinkle meal in water while boiling.Put a dash of salt in the water.Stir until meal begins to thicke ...
Stir violets into honey.Place jar on a cloth in a pan of water (filled to neck of jar).Bring to aboil; simmer for 30 minutes.Remove from pan; leave to cool.Infuse for 7 days. Warm the honey, strain ...
Mix milk, lime juice and pineapple thoroughly.Pour into crust.Top with whipped topping.Refrigerate for at least 3 hours before serving. ...
Pour fruit juices and cherries in punch bowl over cake of ice. Add sparkling grape juice.Serve in tall, hollow stemmed glasses.Makes 3 quarts. ...