ntil completely solid.
TEA/PUNCH: Place the fresh mint leaves
urface.
Using you fist, punch dough down with a heavy
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
e \"Chinese sweet sauce\": the recipe nor book do not give
Pour the grape soda into a large punch bowl. Scoop 1/2 cup sized balls of pineapple sorbet into the soda. Float pansies on top amongst the sorbet scoops. Serve immediately with 1 scoop and 1 flower for each guest's cup.
Put dry ice chunk in the bottom of a punch bowl.
Sprinkle frozen raspberries over bottom of punch bowl.
Spoon in raspberry sherbet.
Mix water with frozen lemon-aid and pour over bottom of punch bowl.
Pour ginger-ale down the sides of the punch bowl.
Stir lightly.
hey are doubled in bulk, punch down and allow the doughs
"Purple Rice\", you can find it online, too.
This recipe was
First, pour the blue tint into a cup.
Then pour the grapefruit juice in.
Next comes the tropical punch.
While you're putting in the tropical punch, start to stir it.
Last, stir in the sugar.
second batch, adding the purple food colouring to the marshmallow
tablespoon or more of purple gel food coloring to get
Combine fruit juices with tea in punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch.
Add orange or lemon slices to punch.
Yields 3 1/2-quarts or 18 (6 oz.) servings.
Make 2 quarts fresh tea.
Start the punch with the tea.
Add the Hawaiian Punch, grape Kool-Aid, sugar and water to the tea. Stir good.
Add sugar according to your desire.
Put in refrigerator until cool.
Just before serving, add your sherbet, stir very little.
Ready to serve.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Combine fruit juices with tea in large punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch; garnish with orange or lemon slices.
Approximate yield is 20 (6-ounce) servings.
In a saucepan, combine water, sugar and spices.
Bring to a boil, stirring until sugar dissolves.
Reduce heat; simmer 5 minutes.
Chill; remove spices.
To serve in punch bowl, combine all ingredients.
For garnish, float lemon cartwheel slice in punch, if desired.
Makes about 12 cups (Sixteen 6 ounce servings).
ize, about 1 hour.
Punch dough down and cut into
In saucepan, combine water, sugar and spices.
Bring to boil, stirring, until sugar dissolves.
Reduce heat; simmer 5 minutes. Chill; remove spices.
To serve, combine all ingredients in punch bowl.
For garnish, float lemon slices in punch.
Makes 12 cups (16 six-ounce servings).
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.