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.
Chill ahead the punch and Sprite.
When ready to serve, combine punch and Sprite.
Add big dips of ice cream; stir. Chill.
Makes 32 servings.
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail.
Slowly stir club soda.
Add ice cubes. Garnish with lemon or lime slices, if desired.
Makes 5 quarts or 38 (4 ounce) servings.
In punch bowl, combine Hula Punch, Sprite and ice cream.
Stir until well blended.
Chill.
Makes 32 servings.
In a punch bowl, pour juice and soda.
Add spoonfuls of sherbet.
Stir just to mix.
Vanilla ice cream may be used instead of orange sherbet.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream.
Stir until well blended and chill.
From: Spartan Holiday Cookbook Robin
In a punch bowl combine all ingredients.
Stir until well blended.
Chill ginger ale and soda in bottles in refrigerator.
Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube.
Freeze as quickly as possible.
When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages.
Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
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.
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.
rumbled cake in a large punch bowl.
Prepare pistachio pudding
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
Beat eggs and sugar until lemon colored.
Stir in water, melted orange juice and lemon juice.
Place scoops of ice cream in punch bowl.
Pour egg-juice mixture over ice cream.
Just before serving, add ginger ale.
A festive, delicious Christmas Eve treat.
Makes about 32 punch-cup size servings.
Chill ginger ale and soda in bottles in refrigerator.
Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube.
Freeze as quickly as possible.
When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages.
Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
Mix all ingredients well. Chill. You can make an ice ring (using additional Hawaiian Punch) to float in punch bowl to keep punch cool while serving.
This is my traditional Christmas coffee cake which I bake and give to special friends for their Christmas breakfast.
Chill punch and 7-Up.
Thaw frozen juices, but do not dilute. Mix all ingredients together except 7-Up.
Keep chilled.
Just before serving, carefully pour 7-Up down the side of the punch bowl and stir gently.
Use ice ring made from the punch, if desired.
Makes 25 (5 ounce) servings.
Mix instant breakfast drink with pineapple juice and ginger ale, stirring until completely dissolved.
Add ice cubes.
Garnish with mint leaves, if desired.
Serve in punch cups or glasses. Makes 10 to 12 punch servings.
Line 9 x 13-inch dish with crescent rolls, pushing dough up sides of pan.
Blend sauteed sausage, cheese and 3 eggs together. Pour in sausage mixture; cover with second can of crescent rolls. Brush top of rolls with 1 egg.
Bake at 350\u00b0 for 25 to 30 minutes. Make a day ahead and refrigerate.
I prepare this on Christmas Eve and bake it Christmas morning.
This is one of my family favorites.