HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.
Cut the orange sherbet in half and place in punch bowl.
Chop up sherbet with knife or spoon.
Pour one can Hawaiian Punch over sherbet.
Pour one 2-liter bottle of Sprite over sherbet and Hawaiian Punch.
Will foam up pink.
Makes 2 punch bowls full.
Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Prepare orange juice as directed on can.
Mix with Hawaiian Punch, pineapple juice, fruit cocktail and water in a large punch bowl.
Scoop sherbet into punch and serve.
Mix all above except Hawaiian Punch in punch bowl.
Fill the rest of the bowl with Hawaiian Punch.
Makes approximately 2 gallons.
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 your cauldron or punch bowl add 1 liter of Orange soda and 1/2 can of Hawaiian punch.
Add scoops of ice cream all over the top of the drink.
Stir just a bit, then serve with a ladle full of punch and a scoop of ice cream in each glass.
When the punch bowl gets low, repeat and make more.
Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.
Pour into 1 large or several small freezer containers.
Freeze until firm.
Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.
Pour into punch bowl.
Add lemon-lime soda to slush mixture just before serving.
Garnish with fresh fruit of choice.
Pour Hawaiian Punch, pineapple juice and orange juice into punch bowl.
Stir.
Add plenty of ice cubes.
Scoop in orange sherbet with small ball scooper.
Drink and enjoy!
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
To prepare a punch bowl size amount of punch, mix juices with 1/2 of the bottle of Hawaiian Punch; stir and add water to finish filling punch bowl.
Mix Hawaiian Punch and lemonade concentrate.
Add ice in one chunk.
Slowly add ginger ale and champagne so as not to lose fizzle.
Serve as is.
Liquify strawberries in blender; combine with juices and amount of water to dilute Hawaiian Punch or more if necessary. Just before serving, add ginger ale.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Grate rind from lemon, lime and 1 orange.
Place rind in basket of percolator.
Squeeze juice from fruit into percolator. Slice remaining orange.
Pour Hawaiian punch into percolator with fruit juices.
Insert basket and stem.
Pour honey over fruit rind.
Bring to a boil and perk for 10 minutes.
Pour punch into mugs and garnish with orange slices.
Serves about 9.
Pour ginger ale over frozen punch. Garnish with apples.