46 oz. pineapple juice
46 oz. orange juice
1 c. sugar
1 c. water
30 oz. frozen Hawaiian Punch concentrate
2 qts. ginger-ale

Mix all ingredients, except ginger ale, in an empty 5-qt. ice cream pail. Mix well; freeze.

To Serve: Take out of freezer 4-5 hours ahead to thaw a little. Chop up with a knife to make slush. Put into punch bowl and add ginger-ale right before serving. Will be slushy. Serves 50.



(This makes a festive Christmas Eve treat wtih hors d'oeuvres.)

12 eggs -- 3/4 c. sugar -- 10 c. water -- 48 oz. orange juice concentrate -- 1 c. lemon juice -- 1/2 gallon vanilla ice cream -- 2 qts. ginger ale

Beat eggs & sugar until lemon-colored. Stir in water, melted concentrate and lemon juice. Just before serving, add ginger-ale.



(Such a simple treat! Really nice at Christmas or St. Patrick's Day!)

1/2 gallon lim sherbet
6 liters lemon-lime soft drink

Mix together until "melty" and serve, continuing to stir often.



Master Mix:

1 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. non-dairy creamer
1/4 tsp. salt
2-3/4 c. instant nonfat milk powder

In a sifter, combine first 4 items. Sift into a large bowl; stir in milk powder. Store in plasticcontainer. Can store up to 6 months.

To Serve: Stir 3-5 T. Master Mix into 1 c. hot water.



(I have used this at every part and wedding/baby shower I have ever been involved with -- even my own wedding shower! Every time, people are calling weeks after to ask for the recipe!)

1 (46 oz.) can pineapple juice, chilled
1 (14 oz.) can Eagle Brand milk
1 (6 oz) can frozen orange juice concentrate, thawed
2 (32 oz) bottles ginger-ale, chilled
Orange Sherbet and orange slices

In large punch bowl, combine all ingredients except ginge-ale and sherbet. Just before serving,slowly add ginger-ale; stir. Top with scoops of sherbet and orange slices



1/2 c. sugar -- 1/3 c. lemon juice -- 3 . chilled club soda -- Ice Cubes -- Lemon wedges -- Mint leaves

Combine sugar and lemon in chilled pitcher, stirring every 5 minutes until sugar is dissolved.

To serve: Add club soda to syrup; garnish with ice cubes and lemon wedges; place a shoot of mint leaves in each glass.

**NOTE: Keep the lemon-sugar base on hand; then just add the club soda when you are ready to serve.


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