|Pink Adobe Cookbook, The|
|by Rosalea Murphy|
A completely updated and expanded edition of the classic, self-published, southwestern cookbook which has sold more than 32,000 copies.
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.
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.
Just before serving, combine sherbet and Hawaiian Punch, be sure sherbet has softened. Makes 2 1/2 quarts of beautiful punch.
Combine sherbet and Hawaiian punch. Add ginger ale just before serving. Yields 2 1/2 quarts.
Combine half of ... smooth. Pour into punch bowl----repeat using remaining ingredients. Serve at once in tall, chilled glasses, topped with scoop of sherbet.
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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