Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
In a punch bowl or large container make a syrup of the sugar and tea.
Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
Freeze this punch base.
Defrost and stir in ginger ale to make mixture\"slushy\".
Serve in a large punch bowl.
Put fruit punch and ginger ale in refrigerator to chill.
Mix lemonade with water.
Add fruit punch and ginger ale.
Pour over ice cubes in a punch bowl.
Float lemon slices on top.
Makes 16 servings.
Combine all ingredients, except ginger ale.
Chill punch and ginger ale until ready to serve.
Add ginger ale and serve ice cold.
Bring water and sugar to a boil.
Boil 3 minutes.
Remove from heat. While hot, add Jell-O, stir until dissolved.
Cool 30 minutes. Add pineapple and orange juice.
Freeze Mixture.
Allow punch to partially thaw several hours before needed.
Add one 2 liter ginger ale.
Mix punch and ginger ale to form a delicious slush.
Fill Tupperware jello ring with ginger ale and strawberries. Freeze until ready to serve.
Mix Hawaiian Punch, remaining ginger ale and strawberries in punch bowl.
Add ice ring at serving.
o 1/2 container of ginger ale over frozen mixture. Let sit
In a 6 gallon container, combine water, sugar, Kool-Aid, orange juice, lemonade, pineapple juice and apricot nectar.
Mix well.
Just before serving, pour 1/3 punch mix into punch bowl and add 1 bottle ginger ale.
Repeat amount of punch and ginger ale as needed.
Should serve 100.
Put cranberry juice and ginger ale into a large punch bowl. Add ice.
Decorate with lemon slices with a cherry placed in the center of each slice.
Dilute orange juice and lemon juice according to directions on cans.
Mix fruit juice, sugar and water.
Add ginger ale just before serving, then 1 quart orange sherbet in center of punch bowl.
This makes 10 gallons and serves 200 people.
Mix jello and 9 cups of water together; bring to a boil.
Mix 4 cups of sugar and 4 cups of water; bring to a boil.
Combine jello mixture and sugar mixture; let cool.
Add lemon juice and pineapple juice; freeze until hard.
Remove 2 hours before serving.
Add the chilled ginger ale just before serving.
Stir well.
Makes enough liquid for 2 punch bowls.
If frozen orange juice is used, thaw and mix with 3 cans of water in a large container.
Then add all other ingredients, except ginger ale.
Mix well.
Just before serving, add ginger ale. If this punch is served over crushed or small cubed ice, reduce water to 4 quarts.
Food coloring may be added for color scheme.
Mix sugar in cold water; dissolve well.
Dissolve Jell-O in boiling water.
Stir together and add all of the ingredients except ginger ale.
When ready to serve punch, add ginger ale. This punch is good to use with lemon, cherry or strawberry Jell-O.
Let sherbet sit in punch bowl until soft,
chill ginger ale and pour over sherbet right before serving.
Makes a beautiful punch for a bridal or baby tea.
Combine all ingredients except ginger ale.
Pour over ice cubes.
Add ginger ale just before serving.
Combine 1 quart of ginger ale and 1 pint sherbet, beating well before adding any more.
Continue adding in these proportions as needed.
For extra body to the punch, add vanilla ice cream every so often.
Yields 50 (1/2 cup) servings.
Take out a huge party bowl and a spoon; pour it among the Ginger Ale, the Grape Juice and the ice cubes. Stir it together until it gets nice and cold. Enjoy the flavor of the Grape Ginger Ale! Esto es -- Costa Rica!
Place ham in baking dish or roasting pan.
Score ham diagonally both ways about 1/8\" in.
Pour ginger ale over top.
Pat brown sugar all over top and sides of ham.
Bake according to ham package directions.
(Usually 20 minutes per pound at 325 degrees).
Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
Mix fruit punch and ginger ale.
Place sherbet on top, enough for taste.