Dilute lemonade and pour into punch bowl with ginger ale.
Add frozen juice cubes.
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.
Combine Kool-Aid, sugar and water.
Dissolve thoroughly.
Add pineapple juice and pineapple chunks and cherries.
Freeze a ring of punch in a mold with cherries and/or pineapple chunks.
Serve with ginger ale added before serving.
Blend lemonade, pineapple and strawberries for 7 minutes until smooth.
Combine with ginger ale and pour over crushed ice.
(May mix fruit in advance.
Cover and store in refrigerator.)
Combine with ginger ale just before serving.
Mix tea, concentrated orange juice and lemonade in punch bowl. Pour ginger ale over ice in punch bowl.
Float oranges and halved strawberries on top.
Decorate ice block with cut fruit if desired.
Place 1/2 c. water with bananas & strawberries in blender and process till smooth. Stir in rest of ingredients except ginger ale. Refrigerate and serve with ginger ale.
puree entire can of tropical fruit salad until smooth. Set tropical
Add ginger ale just before serving.
Make ice ring using some of the punch before adding ginger ale.
Put lemonade concentrate, pineapple and strawberries in blender.
Cover and run on high speed until completely smooth. Combine with ginger ale and pour
over
crushed ice in a punch bowl.
Makes 1 gallon (32 servings).
Put fruit in a blender; blend until smooth.
Combine with ginger ale in punch bowl when ready to serve.
Dissolve sugar in water; add cranberry juice, lemon and orange juice.
Chill.
Just before serving, turn into punch bowl. Add ginger ale and fruit slices.
Garnish with mint.
Yield: 3 quarts.
Put all ingredients into punch bowl except ginger ale.
Make sure to stir mixture until sugar is dissolved.
Chill mixture until ready to serve.
Add ginger ale when ready to serve.
Makes about 3 1/2 quarts.
Mix in large container and put in pint plastic freezer containers and put in freezer.
Chop punch and mix with ginger ale.
Combine lemon, pineapple, orange and maraschino cherry juice and mix well in large container.
Pour over large block of ice in punch bowl, also ginger ale.
Garnish with cherries.
Mix juices in large container.
Add cherries, pineapple, frozen lemonade, frozen orange juice and large package of lemonade (follow directions on package).
Add sugar to taste.
Slice lemons and oranges in small pieces and add to punch.
Add ginger ale when ready to serve.
Serves 45 to 50.
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.
Mix together juices, water and sugar.
Pour into punch bowl. Add ginger ale and sherbet.
Serves 40 (6-ounce) glasses.
Put lemonade concentrate, pineapple, strawberries and grenadine in blender.
Blend until smooth.
Combine in punch bowl with ginger ale with crushed ice.
Defrost juices, combine with ginger ale and pour over ice block or ice cubes.
Makes three quarts.
Combine lemonade, pineapple and strawberries in blender. Blend until smooth.
Combine with ginger ale.
Pour over crushed ice.
Makes one gallon (32 servings).