Mix everything except ginger ale according to directions on cans and packages.
Freeze a container of punch for ice.
Pour ginger ale over
punch in bowl.
Add frozen punch and serve.
In 6 gallon container, combine water, sugar, soft drink mix, orange juice, lemonade, pineapple juice and apricot nectar.
Mix well.
Just before serving, pour 1/3 of punch mixture into a punch bowl.
Add 1 bottle ginger ale as bowl empties.
Repeat with remaining punch mixture and ginger ale.
Serves 100.
Melt sugar in hot water. Heat but do not boil. Add jello and Kool-Aid.
Cool. Add orange juice, lemonade, pineapple juice and apple juice.
Mix sugar with 3 pints water and boil until dissolved. Dissolve Jell-O in hot water; add juices.
This can be divided to make punch for 50 or 100.
Mix Jell-O in boiling water with sugar; add cold water and rest of ingredients, except ginger ale.
Chill.
When ready to serve, add ginger ale.
Freezes well.
Serves 100.
Combine sugar, Kool-Aid and just enough warm water to mix.
Add the rest of the water and pineapple juice.
Chill overnight.
Add one ginger ale to 3 quarts of punch at serving time.
Mix all ingredients.
Add orange and lemon slices, if desired. Pour over ice in punch bowl.
Make syrup of sugar and 4 cups of water.
Boil until sugar is dissolved.
Add gelatin; stir to dissolve.
Cool.
Add remaining ingredients and 1 gallon water; mix well.
Freezing some of the punch in trays prevents weakening from addition of ice.
Better to make a couple of days before needed and freeze.
Mix in 5-gallon can and place in freezer at least 48 hours before needed.
Stir every 6 hours to slush.
Freeze fruit ring of color desired.
Can substitute cherry or other colors of Kool-Aid. Take out of freezer 1 hour before needed.
Mix and put in punch bowl.
Very good.
Mix all ingredients except ginger ale.
When ready to serve, add ginger ale and ice.
Yield:
Serves 100.
Boil sugar and water for 3 minutes and cool.
Add juices and citric acid.
Just before serving, add ginger ale.
Mix together Jello, 4 cups water and sugar; boil for 3 minutes.
Add frozen juices and pineapple juice; stir together. Just before serving add water, ginger ale and ice.
Combine all ingredients except ginger ale.
Let stand for an hour.
Before serving, add ginger ale and ice.
Partially defrost the lemonade and strawberries.
Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl.
Float ice cream in punch.
Make about 1/2 hour before needed.
(Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
In a large Dutch oven, brown the beef, onions, peppers and celery in batches until all meat is browned.
Remove with a slotted spoon to a large roaster.
Add the next eight ingredients. Cover and simmer for 3 to 4 hours.
Serve on buns.
Makes 100 servings.
For each cocktail combine 2 oz of the above Planter's Punch Mix in a tall glass with ingredients listed above for one cocktail.
Makes 1/2 gallon punch base.
Chill all liquid ingredients. Pour all over ice mold, adding Cold Duck last. It is a light alcoholic punch for a ladies special function.
For Fruit Ice Ring:
Use gelatin (Tupperware) ring and arrange fruit alternately with cherries.
Pour in enough punch to cover. Freeze until firm.
Fill mold with additional punch.
Freeze until solid.