Pour fruit punch into punch bowl.
Add ginger ale.
Add sherbet.
Ladle punch over sherbet until sherbet melts over punch.
Mix punch and pineapple juice together. Pour back into cartons and freeze. Take out of freezer 2-3 hours before serving. When ready to serve, add one 2 liter bottle ginger ale.
Put all ingredients into punch bowl and stir.
Chill all ingredients well.
Add ginger ale a few minutes before serving.
Float a few strawberries in punch or make an ice ring with strawberries.
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.
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 1 of each can of frozen juice with water as directed. Pour each juice into an ice tray, setting aside any juice that is left over.
Freeze about 15 minutes.
Before serving, mix second can of lemonade and combine with ginger ale.
In a punch bowl or pitcher, add remaining reconstituted fruit juices and fruit ice cubes.
Makes about 12 to 14 servings.
Combine punch, citrus juice and strawberries.
Mix well.
Stir in soda.
Add punch cubes.
Garnish with orange slices and serve. Makes 22 four ounce servings.
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.
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Combine punch, citrus juices and strawberries.
Mix well; stir in soda.
Add punch cubes, garnish with orange slices and serve. Makes 24 four-ounce servings.
In large punch bowl, mix lemonade and fruit punch; stir until well blended.
Top the punch with quart of sherbet.
Serve.
Dissolve jello in boiling water.
Cool.
Combine sugar and water.
Bring to quick boil to dissolve sugar.
Remove from fire and cool.
Combine dissolved jello and sugar water.
Add lemon juice and pineapple juice; put into container and freeze.
Best made 2 days before using.
Remove from container into punch bowl; add ginger ale and break up frozen punch.
Take from freezer 2 to 3 hours before serving.
Scoop sherbet into punch bowl.
Pour chilled pop into punch bowl.
Ladle into punch cups.
Mix together in a punch bowl.
Use chilled pop and punch; can add ice.
Optional for 7-Up:
Can use Squirt or Sprite pop.
Mix all ingredients in punch bowl.
Makes 25 to 30 punch cup servings.
Mix fruit punch and ginger ale.
Place sherbet on top, enough for taste.
Mix ginger ale, pineapple juice and Hawaiian Punch together and add sherbet.
Good, quick and easy.
Combine above and chill for a quick, tasty punch.
Scoop 1 quart sherbet (any flavor) into punch bowl.
Carefully add three 1 pint (12 ounce) bottles lemon-lime carbonated beverage.
Ladle into punch cups.
Makes 25 to 30 (4 ounce) servings.