Bake cake as directed on package in a 13 x 9 x 2-inch pan. Cool.Cream the cheese and gradually add honey; beat until smooth.Spread cream cheese mixture on top.Sprinkle with almonds.Store in refriger ...
Whip egg white and water until frothy.Coat nut meats.Blend sugar and spices.Toss and mix with nuts (a bag is handy).Spread on large baking sheet.Bake for 1 hour at 225\u00b0, stirring every 15 minut ...
Combine sugar, Kool-Aid and hot water.Stir until dissolved. Cool.In punch bowl blend sugar syrup, pineapple juice and soda. Spoon in sherbet.Makes 22 cups. ...
Mix together and put into freezer to slush.It may be colored with food coloring if you desire. ...
Mix first 6 ingredientsand pour over crushed ice.Add ginger ale to taste. ...
Cook cake as directed on box.Let cool.Make pudding as directed on box.Crumble half the cake into punch bowl then pour half the pudding, layer on top, then layer half the pineapple and pie filling.Re ...
Mix all ingredients and chill well before serving. Makes 1 gallon. ...
In a large punch bowl, soften sherbet and frozen yogurt. Gradually blend in milk and juice with spoon until thoroughly blended.Stir in vanilla.Serve immediately.Makes about 40 servings. ...
When more than the minimum amount of water is used for cooking vegetables, never throw away the excess, but save this \"Pot Liquor\" as it is called.Any vegetable (rutabaga, all greens and potatoes) ...