Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Grapefruit juice), in large punch bowl.
When you place the punch into the cups place a cherry or two into the cup also.
Place olive oil in pot with garlic.
Brown garlic and remove cloves.
Brown pork, braciola and pieces of pepperoni and remove. Add tomato paste and water, letting it simmer until it melts.
Add tomato puree and water, letting it simmer until it bubbles.
Place browned meats in sauce.
Simmer 2 hours.
Add meatballs for an additional hour.
Make your favorite pasta.
Place Mama Marone's Gravy on top of pasta.
You may want to serve the meat separately. Serves 4.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Combine pineapple juice, raspberries, lemonade, lemon juice, sugar and punch mix.
Add water to make 2 gallons; blend thoroughly.
Freeze 24 hours or longer.
Remove from freezer 2 hours before serving. Chop through mixture; spoon into serving glasses, 2/3 full.
Add lemon-lime carbonated beverage to fill. Garnish with whole berries and mint sprigs.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
Prepare pie crust according to recipe found on Crisco can. Roll dough real thin.
Put around edges of pan, not on the bottom. Place half of the apples in the pan.
Add sugar and butter (just spread around on the apples).
Tear pieces of dough and place among apples.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
Mix and bake yellow cake.
Let cool.
Cut in small squares. Place in bottom of punch bowl.
Layer with strawberry glaze, fresh strawberries and crushed pineapple.
Top with Cool Whip.
Repeat until punch bowl is full.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.