OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
BEFORE THE PARTY: Make the Kool-Aid
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
little. This is the best size for me, I like
Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
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.
Use 1 gallon size jug or wide-opening container for ease of mixing.
Mix jello and sugar and dissolve with 2 cups very hot water.
After dissolved, pour into gallon jug or gallon container. Add pineapple juice, thawed lemonade concentrate.
Add enough water to jug or container to fill, leaving 2 inches for expansion while freezing.
Freeze until slushy.
Chill or freeze the ginger ale only until it begins to slush.
Serve by combining both the punch mixture and ginger ale together.
Should be served slushy.
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
This recipe can be made up ahead of time and frozen. But, do not add the Sprite and sherbet until mixture is thawed and ready to serve. Makes 3 gallons. Serves 75.
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired.
Makes 2 large punch bowls.
Serves 24 to 30 people.
Partially defrost the lemonade. Pour the lemonade into the punch bowl. Add the chilled Hawaiian Punch| and 7-Up| and mix well. Float fresh lemon and orange slices on top as a garnish. Prep time: 5 minutes.
Mix punch and 7-Up in punch bowl and float sherbet.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
In a punch bowl, add pineapple, Hawaiian Punch and finally the ginger ale.
May add ice at this time.
Refrigerate items until cold before preparation.
Partially defrost the lemonade and strawberries.
Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.