Remove wilted leaves of Brussels sprouts; trim ends of stems and make shallow cross cut in each stem.In large pan, bring sprouts and water to boiling.Cover, reduce heat and simmer 8 to 10 minutes or ...
Dissolve coffee in water and chill.Add sugar and milk.Stir until dissolved.Pour into punch bowl and spoon in ice cream, stirring until partly melted.Add ginger ale.Serves 30 to 35 people. ...
Tear up angel food cake.Mix sour cream, milk, powdered sugar and Cool Whip; whip until blended.Toss cake in cream mixture. Layer cake, pie filling, cake and pie filling.Looks nice in a large brandy ...
Bring 2 cups water, cloves and sugar to boil to dissolve sugar; reduce heat.Simmer 10 minutes.Add cinnamon stick; cool. ...
Combine and mix well.Just before serving, add ginger ale. This makes almost a gallon before adding ginger ale.This does better if mixed a day before and refrigerated.This punch is yellow.If you want ...
In blender, combine orange and lemon juice, strawberries, ice and sugar.Blend until smooth.Pour into 4 (10 ounce) glasses. Fill slowly with soda.Top each with scoop of vanilla ice cream. Garnish wit ...
Put all ingredients into electric blender; mix and put in a bottle (fifth) and refrigerate for about a week or better.Keeps for quite a while if refrigerated. ...
Combine cocoa, vanilla wafers, sugar and nuts.Add corn syrup and bourbon.Let stand 30 minutes.Pinch off walnut sized pieces and roll into balls.Roll balls in cocoa.Serve.Makes 50 to 60 balls. ...
In a large punch bowl, combine juices with ginger ale.Spoon in sherbet.Serve immediately. ...
Mix the preceding together.Put in a large container and place in freezer.When you get ready to serve, take out of freezer the night before.This will thaw to a thick slush.Just before serving, add al ...