In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard.
Microwave covered at High (Full power)
9 minutes.
Stir in cheese and microwave 5 minutes.
Stir, then let stand covered 5 minutes longer.
And watch it disappear!
Stir Jell-O and boiling water until Jell-O dissolves.
Add sugar and stir until sugar melts.
Add the juices and 8 quarts of water.
Put in containers and freeze.
Add 1 quart of 7-Up or ginger ale to 2 quarts of frozen punch.
(I freeze only half the punch, when ready to serve, slightly thaw punch, then add 1 quart 7-Up or ginger ale to 1 quart frozen punch and 1 quart unfrozen punch.)
Serve as slush type consistency.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
Mix all ingredients in large punch bowl.
ups of the punch.
Freeze until the punch is solid, at
Mix together the first 4 ingredients until sugar is dissolved. Put in punch bowl add gingerale.
Note- you might have to divide the first 4 ingredients in half and put in punch bowl with 1/2 gingerale. Punchbowls might be too small for the full recipe.
our in the kitchen then punch it down and knead it
Just before serving, add ginger ale to taste.
Makes approximately 50 cups.
Hint:
If making more than one recipe, freeze one recipe instead of using ice.
Freeze without ginger ale.
Chill all ingredients, then pour into punch bowl.
This recipe makes approximately 33 (6 ounce) servings.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
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.
Heat the sugar and water until sugar is dissolved.
Mix the remaining items and freeze until almost time to serve.
Can leave frozen up to 3 months. Remove 1 hour before serving; thaw and add ginger ale or club soda.
Can use Rocky Top's lemon/lime soda. This recipe serves 100.
I freeze in gallon Ziploc baggies so they will lay flat in freezer.
I use 2-liter bottles to 1 gallon bag, or to your personal taste.
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.
Bake cake according to directions on box.
When cake is done, punch small holes in it.
Mix coconut, sugar and sour cream together.
Pour over cake while it is hot.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
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.