|Modern Bistrot Cookery|
|by Antony Worrall Thompson|
The array of recipes and menus in this volume have all been specially adapted for the home cook - they range from an Italian spring lunch, a rusti...
1 - 10 of 28 for slushie punch
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Bring one quart of water, sugar and Jello to boil and stir until dissolved. Add pineapple juice, lemon juice and rest of water. Freeze in several ...
Dissolve Jello in boiling water. Mix sugar in warm water; bring to a boil and add to Jello mixture. Let cool. When cool, add lemon and pineapple ...
Mix above together. 4 c. warm water Mix together, then add to above. 2 (46 oz.) pineapple juice 4 to 6 bananas, pureed in blender 1 (18 oz.) can ...
Mix all ingredients in container and freeze. Thaw and drink when slushy. Makes 5 quarts.
In a 3 ... frozen mixture. Spoon into punch bowl. Slowly put in carbonated water (soda). Stir gently to mix. Garnish with orange slices or fresh mint leaves.
Mix all together ... freezing, to keep juices from settling. It is to be served as "slushy". Mix well when pouring into punch bowl, chipping up any hunks of ice.
Put Jello in ... milk containers. This recipe makes 5 cartons. Put frozen punch in bowl and add 1 (2 liter) 7-Up to 2 cartons of punch. Mix until slushy.
Bring the sugar ... hour. Place in punch bowl and chop ... Start another pail with extra base. A triple batch of punch will make 4 ice cream pails of base.
Dissolve Jello in ... to a slushy state and add ginger ale. Serve at once. For plain punch, do not freeze. Just chill and use ice ring. Makes 50 servings.
Mix hot water with sugar until dissolved. Add cold water and juice. Add flavoring and red or green food coloring, if desired. Freeze. Set out 3 hours ...
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