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Results 11 - 20 of 41 for vernors
Mix sauce ingredients. Bring to boil. Lower heat and simmer to thicken. Mix meatball ingredients. Well. Form into small balls. Place on ...
The day before serving, fill ... the remaining punch and Vernors; spoon in the sherbet. Stir just a little. Add the frozen punch to keep it cold.
Combine first 6 ingredients, chill. To serve, add ginger ale, stirring well. Yield: 18 servings.
In a bowl combine pineapple juice, orange juice and lemon juice. Stir in sugar until dissolved. Cover, chill. To serve, place ice ring in a ...
15. FRUIT PUNCH
Put all ingredients into a bowl. Stir until everything but ice is dissolved. (Add a little water if you serve right away before ice melts.)
16. GINGERALE SALAD
Drain and save the juice from the cans of fruit. Slice the pears and arrange all in a big glass bowl. Heat 2 cups of juice and dissolve the ...
Dissolve gelatin in boiling water. ... undrained pineapple and vernors. When almost set add marshmallows and nuts. When set, unmold and enjoy!
18. CONKLIN PUNCH
Mix liquids together. Add scoopfuls of rainbow sherbet (makes punch really creamy and delicious!). Can add vodka if desired.
Yield: 3 quarts. Mix all ingredients, except Vernors until smooth. Add Vernors and serve.
In large bowl beat egg ... several hours or overnight before serving. When serving, stir in Vernors. Refrigerate leftovers. Use within 3 or 4 days.
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