Perfect Party Punch
4 liters ginger ale, or more if desired
one 12-ounce can frozen orange juice concentrate
one 12-ounce can frozen lemonade juice concentrate
one 12-ounce can frozen pineapple juice concentrate
one 12-ounce can frozen limeade juice concentrate
one 12-ounce can frozen grapefruit juice concentrate
one 4-ounce can frozen cranberry juice concentrate
Thaw concentrate and mix all ingredients well. Add a lot of ice. If ice is not melting, add an additional 1 1/2 liters of ginger ale.
Note: This is an acidic punch. Unless the ice melts rapidly, begin with 4 liters of ginger ale and add more if the punch is still too tart for your taste.
Makes 24 to 30 cookies
1 cup (2 sticks) butter or margarine
1/2 cup white sugar, plus extra for dipping
2 teaspoons pure vanilla extract
1/2 cup crushed potato chips
1 1/2 cups all-purpose flour
1/2 cup roasted, ground pecans
Cream butter or margarine, sugar and vanilla extract. Add crushed chips, flour and nuts. Drop by spoonful onto an ungreased baking sheet. Press flat with a glass dipped in sugar. Bake at 350 degrees for 12 minutes, until golden around edges.
Baltimore Coddies; Cold Berry Soup; Grilled Tomatoes; Hoisin-and-Citrus-Shrimp Saute; Party Punch; Potato-Chip Cookies; Teddy-Bear Cookies; Thai Shrimp and Papaya Salad
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