Combine in a gallon jar and finish filling with water.When ready to serve, add 1 large ginger ale and 2 quarts of sherbet. Serves 20. ...
Boil the first 4 ingredients for 3 minutes; take off stove. Put in the uncooked oatmeal, peanut butter and vanilla.Stir well; drop onto foil or wax paper. ...
Cover cookie sheets with waxed paper and arrange nut pieces in clusters (about 28 to 30 clusters) spaced about 1 inch apart. ...
In large skillet, combine soup, honey, cornstarch, grated orange peel and nutmeg.Over medium heat, cook until thickened, stirring constantly.Add carrots.Over low heat, cook 10 minutes or until veget ...
Cook at low heat for 3 hours.Do not uncover.Serve in chafing dish. ...
Dissolve sugar with the hot water, then add Kool-Aid and mix until dissolved.Add pineapple juice.Add ginger ale last, mixing very slowly. ...
Place raspberries with syrup in container of electric blender; process until smooth.Strain raspberry puree; discard seeds. Combine puree and remaining ingredients in large pitcher. ...
Combine 2 cups of sugar, hot water, tea and cold water.Add pineapple juice, grapefruit juice, orange juice, lemon juice and ginger ale.Add fruit and more sugar to taste. ...
In a medium saucepan, bring 1 1/2 quarts water to boil. Dissolve sugar in water; set aside to cool.To make tea: Use 2 tea bags and boil for 5 minutes.Cool.Refrigerate all ingredients.Just before ser ...
Just before serving, blend all ingredients until smooth. ...