ater to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce
ot, combine water, oil, Kool-Aid, and salt.
Heat and
Mix flour, salt, Kool-Aid until blended.
Add oil to boiling water, mix with spoon until cool enough to knead.
Continue kneading until color is blended.
Store in air tight bag or container in the refrigerator.
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well.
Chill and serve.
Prepare the day before and mix up kool-aid using sugar and water.
Mix well and store in refrigerator, and put some in ice trays.
When ready to use mix pineapple juice & ginger ale together with kool-aid and serve.
Combine Kool-Aid and Eagle brand milk until Kool-Aid is well mixed.
Add Cool Whip and fold in until well mixed.
Pour into crust and chill.
If adding fruit, fold in last, before putting mixture in the crust.
Try drained pineapple with orange Kool-Aid, or drained black cherries with black cherry Kool-Aid.
Mix Kool-Aid as directions say, but omit 1 quart of water. Add 1 can of pineapple juice.
Chill to slush in freezer.
Before serving, add 1/2 gallon sherbet.
Mix in punch bowl until dissolved.
Put tea bags in boiling water and let stand for about 10 minutes.
Remove and discard tea bags.
Put Splenda and kool-aid in a pitcher.
Add tea mixture to pitcher.
Stir until drink mix is dissolved.
Stir in cold water.
Serve over ice cubes and lemon slices if desired.
Mix together Cool Whip and condensed milk. Sprinkle Kool-Aid on top and stir until firm. Put in baked pie shell and refrigerate.
Mix in a large Tupperware bucket just enough hot water to melt sugar and Kool-Aid.
Add remaining ingredients.
Finish filling container with cold water.
Freezes real good until time to use.
Pour pineapple juice into a 1 gallon container.
Add cherry and orange Kool-Aid and sugar.
Add enough water to make one gallon of punch.
Mix Kool-Aid, sugar and water in large punch bowl.
Add lemonade; slowly pour in ginger ale.
Add ice cubes; stir gently and serve.
Boil the sugar and water together.
Let cool. Add juice and Kool-Aid.
Pour ginger ale in immediately before serving. Different color can be made by changing flavor of Kool-Aid.
Float green sherbet in green punch.
Stir Kool-Aid mix with water until dissolved.<
Cream shortening and sugar.
Add egg yolks and beat well.
Sift all dry ingredients together and add them, along with the milk, to the creamed mixture.
After dough is mixed, divide in half.
Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half.
Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed.
Bake at 350 degrees for 10-12 minutes.
Add powdered sugar and Kool-Aid powder, beating on low until
You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts.
Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls.
Mix until Kool-Aid is dissolved.
Using rubber bands, pull and twist T-shirt into different shapes.
Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain).
To set colors, iron on medium-high using an ironing cloth between shirt and iron.
Let set for 24 hours before washing.
Put juice into large saucepan; mix in pectin.
Over a high heat, bring to a hard boil, then stir in Kool-Aid and all sugar, bring to a rolling boil.
Boil hard for 1 minute, stirring it constantly.
Remove from heat, skim off foam and pour quickly into your sterilized jelly jars.
Fill to within 1/2-inch of top.
Put on cap, screw band firmly tight and process in boiling water bath 5 minutes.
Chill milk in freezer until icy.
Whip until it holds peaks. Add sugar; whip well.
Add Kool-Aid.
Chill crust slightly.
Pour pie mix into crust and freeze.
Do not use pre-sweetened Kool-Aid!
Mix Kool-Aid, sugar and water, dissolving fully.
Add juices; let set overnight.
Add ginger ale just before serving.
Kool-Aid may be substituted according to color scheme.