Trishas Porch Punch Food

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.

CHILE-DRESSED SUCCOTASH

Steps:

• Make the chile vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalapeño and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash.
• Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the chile vinegar as you like, then serve.

TROPICAL PUNCH COCKTAIL IN A POUCH

Steps:

• Combine the mango nectar, grapefruit juice, rum and grenadine in a pitcher. Add a few lime wheels to each of four 12-ounce reusable drink pouches with straws. Fill the pouches with the punch cocktail and refrigerate until very cold.

TAILGATE PUNCH

Steps:

• In a half-gallon pitcher, mix the blood orange soda, lemonade and peach nectar. Add 1 1/2 ounces vodka per drink, if using.