ontainers, takes several.
Prepare punch approximately 45 minutes before time
Mix all ingredients except ginger ale.
For red punch, use cherry Kool-Aid.
For green punch, use lime Kool-Aid.
Chill. When ready to serve, add ginger ale.
Serves 25.
ized chunks.
Mix your punch together. You can sugar the
Put juices and green coloring in punch bowl.
Gently add cold 7-Up. Serves 32 (4 ounces).
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.
or approximately 1 hour. (Other recipes said to cook only until
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.
Mix first 5 ingredients together and chill.
Just before serving pour punch base into a punch bowl and add the chilled gingerale.
Pour the Pimm's, gin, lemonade, lemon juice and sugar into a large pitcher; stir to combine.
Using a vegetable peeler, slice the cucumber into long ribbons. Add cucumber to the pitcher with the fruit and mint. Pour punch into ice filled glasses.
or more delicious and economical recipes that feature in-season fresh
Mix concentrate and water. Chill.
Before serving, very slowly add carbonated beverage to concentrate and water mixture.
Add maraschino cherries as a garnish.
NOTE: Carbonated beverages: Use ginger ale or lemon-lime soda to add sourness to punch or use club soda for a sweeter punch. If you prefer a more carbonated punch, substitute half the water with carbonated soda.
Pour boiling water over tea, let it steep a few minutes and strain; sweet to taste.
When cold, add juices, taste and add more sugar if necessary.
Just before serving, add ginger ale.
This will make about 125 punch cups.
Serve in
large punch bowl with block of ice in it.
Top the ice with a sprig of Oregon holly if you like, float orange slice in punch to which halves of red maraschino cherries and green mint cherries have been speared with cocktail picks.
Pour the syrup from cherries into punch.
topped with Green Beans and Poached Vine tomatoes, recipes follow.
Garlic
ry it w/store bought green grapes.).
Combine the cooked
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
et ready to serve this punch, just pour a little Grand
Put juices and green coloring in punch bowl.
Gently add cold 7-Up. Serves 32 (4 ounces).
Place frozen daiquiri mix and pineapple juice in punch bowl and let thaw enough to blend together.
Add green coloring just before serving.
Gently add ice cold Sprite and 7-Up.
Makes 35 punch cup servings.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.