ngredients.
Stir.
Add warm water.
Stir.
Add
Combine first four ingredients and freeze.
When ready to use, thaw couple of hours.
Pour in ginger ale.
I always make 2 recipes.
Freeze a month ahead if need to.
Combine all ingredients in large saucepan.
Let boil for one minute.
Reduce heat and simmer for 5 minutes.
Pour into warm punch bowl.
Serve in warm cups.
Garnish with orange slices.
Dissolve sugar in warm water.
Add pineapple juice, orange juice, lemonade and bananas.
Stir together and freeze in quart containers.
When ready to use, take punch out of freezer.
Add 1 quart frozen punch to 1 quart of lemon-lime soda.
Makes 5 quarts of punch or 51 (5 ounce) cups.
In punch bowl, stir together punch, orange concentrate and water.
Unmold ice wreath by dipping in warm water to loosen.
Add to punch, orange side. Garnish wreath with cherries.
If desired, add 1 to 2 cups vodka to punch.
Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold.
Freeze 1 hour or until top is solid.
Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring.
Pour 1 cup water over oranges and freeze solid.
1/4 cups of warm water and 1 cup sugar
Dissolve yeast in warm water.
Add sugar, salt, egg and shortening.
Beat together.
(Electric mixer may be used.) Add 1/2 of the flour.
Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour.
Form into rolls, bread, sweet rolls and let rise again.
Bake at 375\u00b0 for 15 to 20 minutes (rolls).
Turn out on counter and brush with melted butter at once.
Sweet rolls may be frosted with confectioners sugar frosting.
Dissolve sugar in warm water and add all the rest of the ingredients.
Mix together and freeze in 6 (4-cup) containers (1/2 gallon jugs).
When ready to serve, cut jug and put in punch bowl. Pour 1 (2-liter) bottle of ginger ale or Sprite per each 1/2 gallon bottle of punch.
Serve.
Dissolve Jell-O in boiling water. Add warm water, lemonade, nectar and pineapple juice.
Stir well. Add 1/2 gallon cold water. Freeze in 4 equal size containers.
Remove from freezer 20 to 30 minutes before serving.
Allow punch to thaw to a slushy consistency. Add 1 part ginger ale to 1 part of slushy punch as needed to serve.
Serves 40.
and vodka in a large punch bowl. Stir in 1/2
br>Mix
sugar and warm water, bring to a boil
Dissolve Jell-O in bowl with boiling water.
Mix warm water and sugar together.
Bring to a boil.
Add dissolved Jell-O to the sugar and water mixture.
Let cool.
Add lemon and pineapple juice to jello mixture.
Mix well.
Put in 2 large containers.
Freeze. When ready to use, remove from freezer 4 to 5 hours ahead of time so it may thaw.
When it gets slushy, pour 7-Up over it and enjoy. Makes 2 large punch bowls.
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Dissolve gelatin in boiling water. Add warm water, lemonade, nectar and pineapple juice. Stir well. Add cold water. Freeze in four equal size containers.
Remove from freezer 20 to 30 minutes before serving to allow punch to thaw to a slushy consistency. Add ginger ale before serving. Yield: Approximately 40 servings.
ouble
in refrigerator.
Punch down.
This can be
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
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.
Dissolve
sugar in warm water.\tCool.
Add Kool-Aid and pineapple
juice.
Pour
in
ginger
ale.
May
also be frozen without ginger ale.
Place frozen block in punch bowl and pour ginger ale over to dissolve.
Dissolve sugar and Kool-Aid with warm water. Combine all ingredients. Serves 45.