Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
Preheat oven to 375.
Prepare an 8x8 inch baking dish with cooking spray.
Separate roll dough into 8 triangles. Wrap a triangle of dough around each piece of apple, pinching dough together to seal.
Place dumplings in baking dish, do not allow to touch.
Sprinkle with sugar and pour butter over the top.
Pour ginger ale around the edges and between the dumplings.
Bake 35 minutes, uncovered, until rolls are golden brown.
Put lemonade concentrate, pineapple, strawberries and grenadine in blender.
Blend until smooth.
Combine in punch bowl with ginger ale with crushed ice.
Combine pineapple juice, sugar and pink lemonade in punch bowl.
Add ice cream, then fill punch bowl with ginger ale. Serve at once.
Freeze first 5 ingredients in milk jugs.
Makes approximately 2 3/4 gallons.
Remove from freezer about 5 hours prior to serving.
Mix equal part of punch base with ginger ale or Sprite. This also mixes well with champagne.
Mix gelatins and Kool-Aid according to directions on packages. Combine these but do not allow them to congeal.
Add prepared lemonade and pineapple juice.
Freeze this.
When ready to serve remove from freezer and chop up.
Place in a punch bowl with ginger ale.
Half fill punch bowl with ginger ale.
Add scoops of sherbet to fill the bowl.
Chop up sherbet in punch bowl with ginger ale and jello.
Dilute lemonade and pour into punch bowl with ginger ale.
Add frozen juice cubes.
Pour ginger ale into a glass and stir in sugar. Watch the bubbles come up to the top and disappear!
Sip slowly!
Cream the sugar, margarine and shortening.
Add eggs, one at a time and beat.
Add lemon extract.
Add flour alternately with ginger ale.
Bake in a greased and floured tube pan at 325\u00b0 for 1 hour.
Yields one 10-inch cake.
Mix Kool-Aid, sugar and water.
Add pineapple juice and chill. (One package cherry Kool-Aid and one package raspberry Kool-Aid make a good flavor combination.
For green punch, use lemon-lime Kool-Aid.)
Pour over ice in punch bowl.
Add chilled ginger ale. Serve at once.
Makes 50 half cup servings.
Place apples in a large punch bowl with lemon slices and lemon juice. Add apple juice then fill with ice. To serve, top with ginger ale and sparkling wine.
Combine first four ingredients and freeze.
When ready to use, thaw couple of hours.
Pour in ginger ale.
I always make 2 recipes.
Freeze a month ahead if need to.
Cut a jagged line around the watermelon, just above the widest area and separate the two pieces. Scoop out the center of the larger half with a melon baller. Scoop out the rest of the melon, reserving any extra pieces for another use. Put all the melon balls in the larger half and chill until ready to serve.
Put the Campari, rum and lemon juice in a cocktail shaker with the ice cubes and shake well. Strain into the watermelon and add the lemon slices and more ice cubes. Top with ginger ale to serve.
Fill punch bowl with ice.
Mix juices in pitcher; add ginger ale to thin.
Mix well.
Pour over ice; add more ginger ale to fill; stir.
Serves 25 to 30.
Mix equal amounts of apple juice and ginger ale to freeze a mold, to put in punch bowl.
Then add equal amounts of chilled apple juice and ginger ale to punch bowl.
Mix all ingredients together except ginger ale. Freeze overnight. When ready to serve, thaw slightly and mix with ginger ale. Any Kool-Aid can be used to change the color of the punch, but raspberry tastes best.
Mix all
ingredients
as
is, except for ginger ale and sherbet.
Add ginger ale just before serving and float sherbet on top as needed.
May add ice.
Mix together all ingredients, except ginger ale.
Add ginger ale just before serving.
Makes 2 1/2 gallons.
Use crushed ice in punch bowl to cool it.