|The HACCP Food Safety Manual|
|by Joan K. Loken|
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps.
Results 1 - 10 of 41 for fruit punch pineapple chunks
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Place half of ... bottom of the punch bowl (spread out ... half of the fruit cocktail, half of the pineapple. Next sprinkle ... time. REFRIGERATE. Serves 25.
Boil sugar and ... ginger ale or chablis for a refreshing drink by itself.) The fresh fruit floating in the punch adds a festive flavor. Chill and serve.
Mix all ingredients. Freeze mold. Mix all ingredients together and pour in punch bowl. Add fruit mold and serve.
Combine fruit punch, pineapple chunks, lemon juice and crushed ice in blender. Cover and process until the mixture is slushy.
In a punch bowl, break up ... ingredient for each layer. If using strawberries, toss with sugar or sugar free Jello to make juice. Cover and chill 12-24 hours.
Serves 20. Prepare ... directions. Drain all fruit into strainer. Save ... glass dish with pineapple as top layer. ... juice with orange juice for punch.
Drain juice from pineapple chunks and reserve to ... bowl, mix all fruit, sliced and ... ready to serve. Do not use melons - they over power other fruit.
Layer in punch bowl: 1 yellow ... 1/2 cherries, 1/2 fruit cocktail, 1/2 pineapple, 1/2 nuts, 1/2 coconut, 1/2 Cool Whip. Repeat layers. Sprinkle nuts on top.
Pour punch into 1 1/2 ... ingredients. Freeze until firm, at least 8 hours. To unmold, dip ring in hot water and invert into punch bowl. Ring will float.
Make cake layers. ... of 6 quart punch bowl. Add in ... pudding, cherry filling, fruit cocktail, pineapple, nuts, coconut ... or more coconut. Refrigerate.
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