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.
Mix first 3 ingredients and store in container in refrigerator.
Add ginger ale when ready to serve.
Great for Christmas!
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
Mix and chill.
Freeze some of the punch in a mold to keep cold.
Do not add ice.
The ice will melt and water down the punch.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Combine all ingredients, except soda, in a very large punch bowl. Tint to desired color. Slowly add soda. Float ice ring and serve. One recipe serves 35. Requires ice ring made ahead.
Dissolve gelatins in 12 cups boiling water; cool.
Add juices and sugar.
Mix well, chill and serve.
Different flavors of gelatin and juices may be substituted for variety and color.
This punch may be frozen in gallon jars, allowing 6 to 8 hours to thaw before serving.
If frozen, no ice is needed.
Serves 75.
Boil 4 cups water with the sugar until sugar is dissolved; cool.
Add remaining ingredients, except maraschino cherries and orange slices; pour into punch bowl over ice.
Decorate top of punch with cherries and orange slices.
Serves 30.
ny special spice to create a foreign flavor such as cummin
br>Place cleaned mushrooms in a large roaster and set aside
In a gigantic bowl, combine first 5
Ginger ale is added the very last minute.
Serve over ice cubes in a large punch bowl.
If necessary, add 1 ginger ale.
Get ready 1/2 hour ahead.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.
In an 18 qt electric roaster, layer ingredients in order listed.
Cover with water (plus an extra inch or two), cover pot, and cook at 250F for about a day and a half. (We put it up on Thursday night, and check the water levels again on Friday morning and Friday afternoon.).
Eat with lots of pickles, and a good shot (or 2? or more?) of vodka.
Shabbat Shalom!
In 6-quart container, combine sugar and gelatin powder.
Add boiling water; stir until dissolved.
Add pineapple juice; mix well.
Pour into plastic containers and freeze at least 24 hours. About an hour before serving time, put out containers to thaw. Empty containers into large punch bowl; break mixture into chunks with wooden spoon.
Add ginger ale; mix to a slushy consistency.
Pour enough orange juice over top to almost cover.
A cup or two of pineapple juice adds just enough sweetener.
Serve well chilled either by itself or over sherbet.
Recipe can be cut in half for smaller groups or doubled if needed.
When taking this fruit to a cookout or picnic, I always bring two bowls.
Serve one and keep the other on ice in cooler for later.
Always a favorite at family gatherings.