|Jewish Food: The World at Table|
|by Matthew Goodman|
For centuries Jewish communities around the world forged dynamic cuisines from ancient traditions combined with the bounties -- and limitations --...
1 - 10 of 28 for slushy punch
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Dissolve Jello in ... thaw to a slushy state and add ginger ... at once. For plain punch, do not freeze. Just chill and use ice ring. Makes 50 servings.
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 one quart ... (paper milk cartons). Thaw 2-3 hours before serving. Break up chunks until slushy. Add chilled ginger ale as you serve. Serves 50 people.
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.
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.
Mix all ingredients in container and freeze. Thaw and drink when slushy. Makes 5 quarts.
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 ...
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.
Mix above together. ... the above to 2 quarts of ginger ale or Sprite or 7-Up, the mixture will then become slushy. Excellent! Can use half as much sugar.
Dissolve Jello in ... lid). When ready to serve, remove from freezer 3 hours ahead. Let thaw to slushy stage; add ginger ale and serve at once. 50 servings.
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