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!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
iving, hark to Shrdlu's recipe for do-it-yourself wine
Dissolve ingredients in warm water.
Pour into gallon jug; finish filling with water.
Place large balloon on mouth of jug; it will blow up as fermentation takes place.
Be careful that balloon doesn't burst.
Takes about 3 weeks.
f being used) in a jug/bowl.
Melt the butter
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
to fill a gallon size jug. Wash the cucumbers and then
Mix 8 1/2 cups water with 2 cups sugar.
Cook until sugar is dissolved.
Chill.
Use a 2 gallon container.
Divide.
Add pineapple juice and lemon juice to each jug.
Then finish filling the jugs with water when ready to serve.
Add 1 quart ginger ale to each jug.
Add food coloring, if desired.
Makes 2 gallons or 50 punch cups.
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Mix juice and sugar with enough warm water (not hot) to nearly fill the jug. Dissolve the yeast in a small amount of warm water and add to jug. Mix thoroughly. Put the neck of the clean deflated balloon securely over the top of the jug. Allow to stand at room temperature until working has stopped (about 2 weeks). Do not remove or disturb the balloon, by the end of 2 weeks it will begin to deflate. The wine can be put in a cooler for a couple of weeks to serve.
To
each
gallon, glass jug, add all ingredients; stir. Cover with
clean
wash
cloth or paper towel and secure with rubber band.
Stir
about\tonce or twice a week.
Let stand 3 weeks. Strain
off fruit and throw away.
Replace wine in jug (which
has been rinsed) for 3 more weeks, covered;
no stirring.
Carefully rack (siphon) wine into clean bottles.
Cork. Be
careful
not
to get
sediment
in\tbottom of jug in your bottles.
Mix all ingredients, then fill 1 gallon jug with water and freeze.
Thaw to slush before serving.
Stir often and keep the mixture in a warm place and it will soon start to work.
Just before it stops working (when it gets a lacy bubble on top) put it in the \"can\" to cook.
When this starts to boil, it comes out of the end of the coil.
Put the jug under the condenser spout and collect the run.
Cut the first gallon with water as it runs to about 120 proof.
Add burnt sugar and water here if you need the color.
Mix real good.\tPack
in
glass
or stone jug.\tBe sure cabbage is under broth.
Let
stand for 4 or 5 days.
Check to see if sour enough.
If
it
is,
put
in clean jars and seal. Put in boiling water
bath
and
heat long enough to seal.
If cabbage is not sour
as
you
would like, let it stand another day.
Juice the lemons, put juice and the rest of the lemon in a large pot or jug.
Add the rest of the ingrediants, stir untill the sugar has dissolved the leave to steep.
when cooled strain into bottles.
mix with ice cold water (flat or fizzy) approx 1:6 ration or to taste.
store in the fridge.
ngredients together in a gallon jug, blend well and chill until