Recipes

Blend well the first 4 ingredients. Add gingerale just before serving to prevent going flat.S erve chilled. Makes 1 punch bowl.

2 cans pink lemonade
1 can orange juice concentrate
1 can water
1 cranberry cocktail (I.89L)
1 gingerale (2L)

Make it by the glass or by the bowl.You’ll need either a 12 oz glass or a Punch Bowl. Mix together the ingredients and ice. Drizzle grenadine over drinks/Punch Bowl

1 oz or 1 1/2 cups white rum
4 oz or 3 cups unsweetened pineapple juice
4 oz or 3 cups unsweetened orange juice
1 oz or 1 1/2 cups of crème of Banana liqueur
Ice

Preheat oven to 350SF. Combine cake mix, oil and 1 egg in a medium bowl. Stir until well blended. Press mixture into the bottom of a greased, 9”x13” baking dish. Bake 20 minutes. In a large bowl, beat sugar, 4 eggs and salt until well blended, beat in corn syrup, melted butter and vanilla. Stir in pecans and coconut. Pour over hot crust. Bake 30-35 minutes or until top is lightly browned and centre is set. Cool in pan on a wire rack. Cut into 1 ½ in squares. Yield about 3 dozen squares.