|James McNair Cooks Southeast Asian|
|by James McNair|
Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia.
Results 1 - 10 of 163 for wedding punch
Chill juices overnight. Combine in a large storage container. Add and blend into ice cream and sherbet. Stir and stir all during serving, leaving ...
Mix all together ... 3 quarts of punch mix. Add gingerale ... punch base, then your punch will not be diluted. Yield: 34 cups of punch base to one batch.
Heat sugar and ... dissolves; cool. Combine sugar syrup, fruit juice, and ginger ale in punch bowl. Add ice cubes. Drop sherbet in by spoonfuls. Serves 50.
Boil sugar and 1 1/2 quart water until sugar is dissolved. Dissolve Jello in 12 cup hot water. Add to first solution. Add remaining ingredients and ...
DO NOT MAKE IN A METAL CONTAINER. USE A GLASS CONTAINER. Measure water in gallon jugs. Take out 3 cups of water and bring to a boil. Add gelatin and ...
Bring sugar and water to a boil and cool. Add to first four ingredients. Add ginger ale. Serves 50.
Bring sugar and water to boil. Add the lemon juice and pineapple juice. Add ginger ale and almond flavoring just before serving. Serves 25.
Serves 275, 6 ounce glasses. Mix 1/2 the amount of water stated on the cans. Add ginger ale just before serving. Optional: Add flavors of sherbet.
Shake cans of juice, empty into container. Break sherbet into pieces. Add to juice. Stir well. (May want to save some sherbet to add shortly before ...
Using a 1 gallon glass jar, mix all ingredients but soda. Chill. Before serving, add soda. Makes punch for 25 people.
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