GREEN PUNCH
Looking for an easy green punch? This 3-ingredient green punch recipe is easy to make with Hawaiian punch, pineapple juice, and ginger ale, perfect at a green-themed party.
Provided by Leah
Categories Drinks
Time 5m
Number Of Ingredients 3
Steps:
- Chill all three ingredients.
- Mix all the ingredients together, stir to combine and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 43 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 2 g, ServingSize 1 serving
GREEN PUNCH
Steps:
- Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.
GREEN SWAMP PUNCH WITH FRIGHTFUL FROZEN HAND
A Halloween favorite (young and old) for parties. Frothy lemon-lime punch with a spooky floater. Originaly from (Family Circle?) "Halloween Tricks & Treats 2000" magazine. I have successfully packed this punch in a cooler and sent it to school for my 4th grader to assemble at party time. Not a drop is ever left.
Provided by Kim Edgar
Categories Punch Beverage
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Spoon sherbet by tablespoonfuls into a punch bowl.
- Mix 1.25 cups cold water with the lemonade concentrate; add to sherbet.
- Slowly pour soda down side of the bowl; stir gently to mix.
- Remove Frightful frozen hand from glove, and float on top just before serving.
- Frightful hand: Wash any powdery residue from inside or outside of glove.
- Pour lemon drink into glove until the glove is nearly full, but not so full that the fingers will not move.
- Fasten opening with a twist tie.
- Place glove on a lined cookie sheet (paper towel will do), and allow to freeze.
- If using gummy worms, place in filled glove before freezing.
Nutrition Facts : Calories 138.8, Fat 1, SaturatedFat 0.6, Sodium 31.5, Carbohydrate 32.4, Fiber 1.7, Sugar 28, Protein 0.6
MEMAW'S COLLARD GREENS
My Memaw was a great cook of southern soul food and she taught me this recipe. When I got married, I made it a tradition in my family. The kids know the minute they walk into the house that Dad's making greens (the aroma fills the air). And no matter where we have our holiday meals or who is in charge of the menu, I insist on bringing the greens.
Provided by Mark H.
Categories Collard Greens
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly wash greens in a sinkful of cold water.
- Break stems off an inch or two below leaf and discard.
- Tear/shred the leaves by hand and place them in a large cooking pot.
- Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
- Fill pot with water up to about 1 1/2 inches from top of pot.
- Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
- After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
- Fill the pot back to about half-full with water.
- Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
- Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
- These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
- I usually enjoy the leftovers with nothing but a pan of cornbread.
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