Cook water and sugar until sugar dissolves, then boil 5 minutes.Add frozen juices and Hawaiian Punch to sugar water and mix well.When ready to serve, add ginger ale.Serve cold. Makes 24 servings. ...
Heat oven to 425\u00b0.Butter six custard cups.Combine flour and salt. Beat eggs and milk together and blend into flour until smooth.Pour into cups and bake 30-35 minutes.Run a knife around the cup ...
Wash, trim and pare carrots.Slice carrots 1/2-inch thick. In 1-quart casserole dish, combine carrots, water, butter, cinnamon, honey and pecans.Cover; microwave on High for 10 to 12 minutes, or unti ...
Arrange fruit in layers in ungreased 3-quart baking dish.In a small saucepan, cook applesauce, uncovered, for 5 minutes.Stir in sherry and spices.Dot with butter and bake at 325\u00b0 for 1 hour. ...
Combine pineapple juice and ginger ale according to quantity desired.Tint with maraschino juice or grenadine.Pour over crushed ice. ...
Boil water and\tsugaruntil sugar dissolves.Then mix in gelatin.Add juices.Mix\twell.(Thismaybe frozen to keep.) When ready to serve,add2quartsof ginger ale and ice.(You may use more ginger ale, if y ...
Stir all ingredients together and add 1 large can pineapple juice and 1/2 can of a medium frozen lemonade.Put in refrigerator. May be put in freezer and shaken often to get slushy.Serves 12. ...
Mix together.Stir until sherbet melts.Add ginger ale just before serving.Serves 60. ...
Mix sugar and jello as directed on jello package.Cool. Freeze in large containers.Thaw slightly.Add ginger ale to serve. ...
In punch bowl, stir cold water into lemonade mix until dissolved.Stir in pineapple juice.Stir half the sherbet to soften.Blend into the lemonade mixture.Scoop remaining sherbet on top, resting bottl ...