Mix all ingredients in order listed.
Pour over ice cubes or chips in punch bowl.
To serve later, freeze, but add the club soda or ginger ale just before serving.
Mix ingredients together.
Mix up more Tang, put a cherry in each ice cube tray section.
Pour Tang in trays and freeze.
Add to punch.
Mix 1 package strawberry Kool-Aid with water.
Do not make full strength.
Add 1 1/2 cups sugar.
Add Tang and 1/2 cup sugar. Freeze in 2 containers.
Should make enough for 2 bowls of punch. Chill ginger ale and pineapple juice.
Mix Tang, sugar, water, cranberry juice and almond extract; freeze until mushy. Add ginger ale just before serving. Tang mixture may be frozen ahead of time, then thawed to a mush. Yields 30 punch cups.
Put Tang and sugar in a small container with lid and some of the water.
Shake until Tang and sugar are completely dissolved, then combine with all other ingredients in a very large container. Slice orange very thin and float on top.
Sugar can be omitted.
In large pot while tea simmers, add lemonade and cloves (tied in a net, and simmer for 10 minutes in tea.
Add Tang and pineapple juice.
Taste for sweetness; add sugar, if necessary.
Simmer for 10 more minutes; pour over orange and lemon slices in metal punch bowl.
Mix all ingredients.
Be sure sugar and Tang are dissolved. Freeze (in milk jugs or Ziploc bags).
Serve with 1 quart ginger ale (25 punch cups), partially thaw frozen part before use.
PLACE drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled.
STIR in ginger ale when ready to serve.
PLACE 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.
Add enough water to make two gallons.
This punch is very sweet.
Add more water or a lot of ice.
Garnish with lemon slices.
Dissolve- drink mix in pineapple juice in pitcher or punch bowl.
Stir in ginger ale and add ice cubes. Garnish with orange slices.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Mix water and Tang together.
Mix all ingredients together in a large bowl at low speed until moist, then beat another 4 minutes with electric beater at medium speed.
Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350\u00b0.
When done, turn upside-down on plate lined with wax paper.
Then turn over and sprinkle with powdered sugar and serve.
Be sure cake is cooled before adding powdered sugar.
Dissolve drink mix in water in punch bowl or pitcher. Refrigerate. Just before serving, stir in ginger ale. Serve in punch cups and top each serving with small scoop of sherbet.
Mix orange-mango juice, pineapple juice, and orange drink mix in a large punch bowl. Top with ginger ale.
Mix instant breakfast drink with pineapple juice and ginger ale, stirring until completely dissolved.
Add ice cubes.
Garnish with mint leaves, if desired.
Serve in punch cups or glasses. Makes 10 to 12 punch servings.
Mix together Kool-Aid, sugar and Tang.
Add water to make 10 gallons.
Just before serving, add the ginger ale and sherbet. Let sherbet float on top.
Makes 12 gallons.
Mix all ingredients together and heat to boiling point.
Makes 3 quarts or 24 punch cups.
Garnish with orange slices, if desired.
Combine Tang, sugar, pineapple juice and water.
Place in freezer until ready to use or until crunchy.
Add 7-Up and sherbet when ready to serve.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Mix well, folding in Cool Whip.
Pour into butter pie crusts. Garnish with orange slices.
A very good summer dessert.
This recipe makes 2 pies.