- 1. BOUNCING BALL PUNCH
- About 40 minutes before you want to serve punch, remove the frozen melon balls from freezer. Let stand at room temperature about 20 minutes. Mix the ...
Ingredients: 4 (balls ...)
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- 2. BOUNCING BALL PUNCH
- About 40 minutes before serving punch, remove melon balls from freezer. Let stand at room temperature about 20 minutes for easier opening. Mix fruit ...
Ingredients: 4 (balls ...)
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- 3. CAJUN CHERRY BOUNCE
- Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap. Remove stems and wash cherries, but do not ...
Ingredients: 3 (bourbon .. cherries .. sugar)
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- 4. CHERRY BOUNCE
- Sugar in bourbon, put in cherries. Let stand for 1 month.
Ingredients: 3 (bourbon .. stems .. sugar)
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- 5. CHERRY BOUNCE
- Combine ingredients and let stand for 3 months, stirring occasionally; crock works well. Drain cherries. Squeeze out excess juice. Bottle. Serve ...
Ingredients: 3 (cherries .. sugar .. vodka)
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- 6. CHERRY BOUNCE
- Cover to ferment and set in a dark, cook place. Liquid is good to drink and cherries are good on ice cream.
Ingredients: 4 (bourbon .. cherries .. ferment .. sugar)
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- 7. CHERRY BOUNCE
- Into a glass quart jar - put equal portions of cherries and sugar (wild cherries are best). Let stand covered but not sealed for one month. Then add ...
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- 8. MATZO BALLS THAT BOUNCE
- Beat eggs well, add rest of ingredients. Mix. Let stand 1 hour in refrigerator. Wet hands and make into small balls. Cook in boiling salted water, ...
Ingredients: 6 (eggs .. meal ...)
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- 9. PLUM BOUNCE
- Wash plums in cold water. Prick each plum with a fork. Put in large covered container. Shake or stir daily until sugar dissolves. Let set for 2 1/2 ...
Ingredients: 3 (plums .. vodka ...)
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- 10. CHERRY BOUNCE
- 1. Take 6 pints of dark cherries. Grind cherries through a meat grinder, seeds and all. 2. Add 1 quart of dark rum or cognac. Reserve for 1 week. 3. ...
Ingredients: 2 (cognac .. sugar)
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