Rinse and husk strawberries before slicing into quarters. Place strawberries into sherbet glasses. Add diced pineapple.
In a separate container, beat and thoroughly mix the condensed milk with the pineapple, orange and lemon juices. Pour over top of the fruit in sherbet glasses.
Chill and garnish before serving.
]]>Simply combine all ingredients in a large punch bowl.
]]>Chill all ingredients; Then combine in Punch bowl over block of frozen fruit ice (ice cubes with sliced oranges, lemons, limes, maraschino cherries, pineapple chunks inside). Makes approximately 3 1/2 quarts of Cranberry Pineapple Punch and serves 30.
]]>Combine the childed pineapple juice with apricot nectar in a large punch bowl. Add club soda and pineapple sherbet just before serving. Serves 25 to 30
]]>Cook cranberries in boiling water until skins pop. Run water and cranberry pulp through a sieve. Add sugar and orange peel, cut from tart orange. Add cloves and let cool. Then remove cloves, strain out orange rind, along with cranberry pulp (which may have settled to the bottom). Pour liquid over large chunk of ice in a punch bowl. Stir in pineapple juice and apple cider. Add lemon juice or powdered ginger point up later if desired. Garnish with slices of lemon. Serves 8 to 12 people.
]]>Empty frozen juices, pineapple and cranberry juice and water into a large container or bowl. Thaw; stir well. Pour mixture into fruit punch bowl. Add ice cubes. Just before serving gently pour in ginger ale and soda water. Top with fruit ice ring (directions below) and sprigs of mint or other fruit garnish. Recipe makes 30 servings of Pineapple Fruit Punch.
Fruit Ice Ring: Use any combination of lemon, lime or orange slices. Arrange in a pattern in the bottom of an 8 inch ring mold. Add water to cover fruit. Place in a freezer and freeze. To unmold, loosen during my tipping bottom of mold into warm water. Float on top of punch; garnish with the mint leaves and, if available, fresh strawberry slices.
]]>Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored along with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended. Cover, place in a refrigerator and chill. Just before serving add rest of milk and the pineapple pulp and juice. Then beat egg whites until stiff. Fold egg whites into rest of mixture. Serve at once. Recipe makes five servings.
]]>Mix pineapple juice, ginger ale and champagne. Let stand. Add remaining ingredients in a block or cubes of life. Makes 60 to 70 servings of Chaplains Punch.
]]>Boil sugar, water and cloves together 5 minutes. Add juices. Pour boiling water over tea and let stand 5 minutes, then combine with fruit juice mix. Serve hot.
]]>Boil sugar, spices and water for 10 minutes. Put in tea. Add boiling water and juices. Let steep 5 minutes. Pour off liquid. Reheat and serve hot or serve cold. Makes 20 servings of Spiced Tea.
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