|In the Pink|
|by Rosalea Murphy|
This luscious sequel to The Pink Adobe Cookbook celebrates the 50th anniversary of Sante Fe's most famous restaurant with 141 recipes for all occa...
1 - 10 of 152 for pink punch
Prepare a block ... in a large punch bowl, pour the ... ginger ale at the last minute. For an adult punch, a quart of chilled gin or vodka may be added.
Combine first 3 ingredients and chill for 3 hours. 20 minutes before serving, remove raspberry sherbet from freezer; leave at room temperature until ...
Mix dry ingredients ... Serves about 40 punch-cup-size servings (4 ... Makes a pastel pink punch. Other flavors of Kool Aid can be substituted if desired.
Combine half of ... smooth. Pour into punch bowl----repeat using remaining ingredients. Serve at once in tall, chilled glasses, topped with scoop of sherbet.
Just before serving, combine sherbet and Hawaiian Punch, be sure sherbet has softened. Makes 2 1/2 quarts of beautiful punch.
Chill all juices and mix in order given. It is delicious. Serves 65 to 70.
1. In a large punch bowl, combine the ... Nibbling mixtures. Try a combination of equal parts of salted nuts, dark raisins and golden raisins or fresh grapes.
In large punch bowl pour bottles of 7-Up and punch concentrate. Stir well to mix. Add strawberries; stir well. Just at serving time, add sherbet.
Combine sherbet and Hawaiian punch. Add ginger ale just before serving. Yields 2 1/2 quarts.
Dissolve Jello in boiling water. Dissolve drink mix in cold water. Add sugar and stir well. Add pineapple juice and gelatin. Refrigerate. Add 7-Up ...
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