#3427 - Green Easter Punch

(by Shirley McNevich)

1 jar green maraschino cherries (drained)
1 fresh lemon (more if you wish)
1 fresh lime (more if you wish)
46oz. Dole pineapple juice (cold)
1 - 2 liter ginger ale (cold)
2 quarts good quality lime sherbet

When ready to serve, use an ice cream scoop to scoop all of the lime sherbet into a large punch bowl. Slowly pour the cold pineapple juice and the cold ginger ale over the lime sherbet--stir. Slice the lemon and the lime--float the lemon and lime slices on top, as well as green marachino cherries. Optional: instead of draining the green maraschino cherries, you can also add the green marachino cherry juice but the flavor will be a bit sweeter.

#2732 - Banana Fruit Punch

(by Shirley McNevich)

6 ripe bananas (peeled and mashed)
2 cans Minute Maid frozen orange juice concentrate
1 - 48oz. can Dole pineapple juice
2 1/2 cups white sugar
6 cups water
1 - 2 liter bottle 7UP soda (cold)

In a blender add some of the mashed bananas and a little of the pineapple juice--beat well, then puree the mixture. Repeat with all mashed bananas. In a saucepan add water and white sugar--cook/stir over medium heat until sugar dissolves. Remove from heat--add both cans of frozen orange juice--stir until dissolved. In a large bowl add orange juice mixture, banana mixture and remaining pineapple juice--stir until mixed. When ready to serve, pour the whole mixture into a punch bowl, then add the whole bottle of cold 7UP and stir well.

#2694 - Tea Leaf Punch

(by Aunt Faye [Herman] Minier)

5lbs. white sugar
10 cups water
1 cup tea leaves
1 quart boiling water
3 - 48oz. cans unsweetened orange juice (cold)
3 - 48oz. cans Dole pineapple juice (cold)
5 cans frozen lemade concentrate
3 quarts ginger ale (cold)
3 quarts sparkling water (club soda; cold)
1 - 48oz. can apricot nectar juice (cold)

In a large pot add white sugar and water--cook/stir over medium heat until sugar is dissolved. Bring mixture to a boil. Once boiling, boil the mixture for 7 minutes. Remove from heat and cool completely. In a separate pot add tea leaves and boiling water--stir. Place the pot on a hot pad and let it stand for 30 minutes. Pour the tea mixture through a sieve to remove all of the tea leaves, then discard the tea leaves. Let the mixture cool to room temperature. To the white sugar mixture add the tea mixture--stir. Add orange juice, pineapple juice, frozen lemonade, and apricot nectar juice--stir until lemonade is dissolved. When ready to serve, pour 1/3 of the punch mixture into a large punch bowl and add 1 quart of ginger ale and 1 quart of sparkling water--stir. Repeat for second and third batch of punch.

#2649 - Pineapple Lemonade Punch

(by Shirley McNevich)

1/2 cup Country Time lemonade mix
2 cups cold water
2 - 24oz. cans Dole pineapple juice (cold)
2  - 12oz. cans of Sprite soda (cold)
1 or 2 oranges (sliced but not peeled)

In a punch bowl add lemonade mix and cold water--stir until dissolved. Add pineapple juice--stir until mixed. Taste the punch--if you want a more sour flavor, add a little more lemonade mix and stir until mixed. When ready to serve, add both cans of Sprite--stir until mixed. Float the orange slices on top.

#2192 - Pineapple Tea Punch

(by Shirley McNevich)

1 large can frozen lemonade concentrate
1 large can frozen orange juice concentrate
1 small jar maraschino cherries (do not drain)
1 - 48oz. can Dole pineapple juice
8 tea bags
1 pint of boiling water
3 cups white sugar
3 trays of ice cubes
3 quarts of ginger ale

In a bowl add tea bags, white sugar and boiling water--let it stand for 2 hours, then remove and discard tea bags. Stir the tea. In a large punch bowl add frozen lemonade concentrate, frozen orange juice concentrate, maraschino cherries and their juice, pineapple juice and tea--stir until mixed. When ready to serve, add ice cubes and ginger ale--stir.

#2035 - Orange Punch

(by Shirley McNevich)

1 - 3.75oz. box orange Jell-O
1 1/2 cups white sugar
2 cups boiling water
46oz. Dole pineapple juice (cold)
2 cups lemon juice (from concentrate)
1 quart good quality orange sherbet
1 - 2 liter bottle 7UP (cold)

In a bowl add orange Jell-O powder, white sugar and boiling water--stir until dissolved. In a large bowl add cold pineapple juice, lemon juice and the hot orange Jell-O mixture--stir. Cool to room temperature, then refrigerate until cold. When ready to serve, pour pineapple mixture into a punch bowl--add cold 7UP--stir. Scoop all of the orange sherbet into the punch--stir. Serve immediately.

#1917 - Green Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope lemon Kool-Aid drink mix
1 envelope lime Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1916 - Red Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope cherry Kool-Aid drink mix
1 envelope raspberry Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1669 - Homemade Fruit Punch

(by Shirley McNevich)

2 qts. Hawaiian punch (cold)
1 qt. Dole pineapple juice (cold)
1 1/2 qts. lemonade OR no pulp orange juice (cold)
1 qt. 7UP (or more if you wish--cold)

In a punch bowl add Hawaiian punch, pineapple juice, lemonade OR orange juice--stir. Slowly add 7UP--stir. Add ice as needed.

#1666 - Orange Creamsicle Punch

(by Shirley McNevich)

1 - 14oz. can Eagle brand condensed milk (room temperature)
1 - 46oz. can Dole pineapple juice (cold)
1 - 2 liter Sunkist orange soda (cold)
1 quart good quality orange sherbet (more if you wish)

Don't mix ingredients until you are ready to serve. In a punch bowl add condensed milk. Slowly add the pineapple juice--stir as you pour to make sure the condensed milk and pineapple juice are well mixed. Slowly add the orange soda--stir. Using an ice cream scoop, scoop balls of orange sherbet into the punch--stir slightly. Serve immediately.

#1365 - Scratch Pina Colada Cake

(by Shirley McNevich)

2 cups flour
1 1/2 cups white sugar + 1 cup white sugar
3 tsp. baking powder
3/4 tsp. salt
1/2 cup canola oil
6 egg whites
6 egg yolks
3/4 cup water
1 cup Baker's angelflake coconut
1 TBSP orange zest (grated orange rind--optional)
1/4 tsp. cream of tartar
1 - 8oz. Dole crushed pineapple (do NOT drain)
1/2 cup softened butter
1/3 cup pineapple juice
1 TBSP rum extract
extra Baker's angelflake coconut for sprinkling

In a mixer add 6 egg whites and cream of tartar--beat until stiff and set aside. In a mixer add 1 1/2 cups white sugar, 6 egg yolks and canola oil--beat. Add water--beat. Add flour--beat. Add baking powder and salt--beat. Add orange zest and coconut--beat. Remove bowl from mixer--add egg whites into the batter and stir with a spoon until mixed. Pour batter into a greased 10" tube pan. Bake at 325 degrees for 1 hour and 15 minutes--test with a toothpick for doneness. Cool cake a few minutes, then dump it upside down on a cake plate--use a toothpick to make deep holes all over the top of the cake. Topping: in a saucepan add crushed pineapple and its juice, 1 cup white sugar, softened butter, 1/3 cup pineapple juice and rum extract--turn heat to medium. Stir and bring to a boil while stirring. Once boiling, stir and cook for 5 minutes or until thickened. Remove from heat. Spoon the warm pineapple mixture all over the top of the cake. When topping has cooled, sprinkle more coconut all over the top of the cake.

#1267 - Frozen Coconut Punch

(by Shirley McNevich)

1 - 2 liter bottle Sprite (chilled)
1 - 46oz. bottle Dole pineapple juice (chilled)
1 - 20oz. bottle Dole pineapple juice (chilled)
8oz. Coco Lopez cream of coconut (a little over half of a 16oz. can; add more if you wish; in most grocery stores you will find it in the aisle with the mixed drink items)
2 quarts premium vanilla ice cream

Set the ice cream on your counter until it gets soft. In a large plastic bowl add softened ice cream and all pineapple juice--stir until mixed. Add cream of coconut--stir until mixed. Slowly add Sprite and stir after each addition--continue until all of the Sprite is in the mixture. Pour the mixture into four separate plastic bowls. Put the lids on the bowls and freeze them until they make a thick slush. When ready to serve remove one bowl, stir the mixture, and pour it into a large serving pitcher--pour into glasses. If the mixture has frozen past the slush stage, let it sit on the counter a few minutes before trying to stir it. Remove other bowls as needed, letting them thaw when necessary. It melts pretty quickly so it's not a good idea to try putting all of the mixture into a punch bowl and serving it from there.