n a separate bowl mix non-alcoholic beer, egg and oil until
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Pour all ingredients into large punch bowl. Punch can be made earlier than required but Soda Water and Ginger Ale to be added just before serving.Enjoy!
The recipe requires lemon cordial, not lemons, but for some reason it won't let me put 'lemon cordial' in the ingredients.
Thaw frozen juices.
Pour into punch bowl; add pop and mix. You may add water, if desired.
It makes the punch a little less tangy.
Combine all ingredients in punch bowl and serve.
For non-alcoholic punch, substitute 1 liter of ginger ale for the champagne.
Mix to your own taste all ingredients.
You may leave the strawberries frozen and that will keep your punch cold longer. Sherbet should be put in scoops, not whole.
Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Grapefruit juice), in large punch bowl.
When you place the punch into the cups place a cherry or two into the cup also.
Combine concentrates in punch bowl & gradually stir in Club Soda.
Add ice + orange slices & serve immediately.
Mix strawberry daiquiri with punch. Add ginger ale last.
Then scoop in sherbet last and garnish with orange and lemon slices and strawberry ice.
Serves 10 to 12.
Into a punch bowl, pour the pineapple juice, white soda and champagne or sparkling grape juice.
Add ice cubes.
Stir.
Makes one punch bowl full.
Combine all ingredients in a punch bowl; add an ice ring, if desired.
Yields 6 1/2 quarts.
Mix all ingredients in punch bowl.
Serves 25 to 30 people.
Mix all ingredients.
Put in punch bowl; chill and serve.
Mix ingredients in a punch bowl and add ice ring with frozen strawberries.
Pour coffee over ice cream and beat lightly until partially melted.
Add teaspoon of creme de cacao.
Pour into punch glasses; sprinkle with nutmeg.
Cook sugar and water to boiling point.
Pour over the mint leaves (10 or more leaves).
Simmer for 10 minutes; strain and chill.
Place block of ice in large punch bowl.
Over ice pour mint syrup, pineapple juice, orange juice, creme de menthe and lemon juice; stir to mix.
Just before serving, add carbonated beverage; stir lightly.
Garnish with lemon and lime slices.
Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.