1-1/2		qt. water
1/2		cup instant chocolate mix
1/2		cup sugar
1/4		cup instant coffee
1/2		gal. chocolate ice cream
1/2		gal. vanilla ice cream
1		cup whipped topping (opt.)
		Chocolate curls (opt.)

Bring water to a boil, remove from heat, add the chocolate mix, sugar and coffee. Stir until dry ingredients are dissolved; cover and refrigerate 4-1/2 hours before serving. Pour into a punch bowl or a large pan. Add ice cream by spoonfuls, stir until partially melted. Optional: Garnish with whipped cream and chocolate curls. Makes approximately five quarts. Yields 20 to 25 servings. Susie Miller, Clark, Mo.
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Colorless Punch

4-1/2		cups sugar
2		(12 oz.) cans frozen lemonade
2		cups bottled real lemon juice
5 qts.		and 2 cups water
		Food coloring (opt.)
2		(2-liter) bottles ginger ale

Mix first 4 ingredients. Add ginger ale when ready to serve. Yields 20 to 25 servings. Martha Sloan, Hamilton, Mo.
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Jell-O Punch

1-1/2		cups sugar
1		(3 oz.) pkg. cherry Jell-O
1		(3 oz.) pkg. strawberry Jell-O
1		pint hot water
1		(6 oz.) can frozen lemonade
1		(12 oz.) can frozen orange juice
1-1/2		pints cold water
1		(64 oz.) can pineapple juice
1-1/2		(2-liter) bottles ginger ale

Mix sugar and Jell-O and dissolve in hot water. Reconstitute frozen juices following directions on juice can. Add cold water, lemonade, orange and pineapple juice. Add ginger ale just before serving. You may use any combination of Jell-O. Yields 20 to 25 servings. Maudie Burden, Centerview, Mo.
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Sherbet Punch

1-1/2		gallons lime sherbet, softened
1		liter ginger ale
4		cups grapefruit juice or citrus
2		cups lemon lime soda

Stir all ingredients until sherbet is almost dissolved. Raspberry or orange sherbet may be used instead of lime. Yields 5 quarts. Mary Miller, Clark, Mo.
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Pink Punch

1		qt. cran-raspberry juice
1		(6 oz.) can frozen lemonade
1		cup sugar
1		(12 oz.) can frozen pineapple juice
1		qt. ginger ale or 7-Up

Mix first four ingredients together and freeze. When ready to serve, add cold ginger ale. Stir. May be served as a slush or liquid. Yields 25 servings. Kay Walgren, Bucklin, Mo.
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Slush Punch

1/2		gal. fruit sherbet
2		qts. ginger ale or clear soda
1/3		(46 oz.) can unsweetened pineapple juice

Combine all ingredients; stir until sherbet is nearly melted. Yields 25 to 30 servings. Doris Sutterer, Perryville, Mo.
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Sparkling Punch

3		cups water
1		(6 oz.) can frozen orange juice concentrate, thawed
1		(6 oz.) can frozen lemonade concentrate, thawed
2		cups cranberry juice cocktail
1/2		cup sugar
1-1/2		liters lemon-lime soda, chilled

In a large bowl, combine the first 5 ingredients. Mix until sugar is dissolved. Chill for 1 or 2 hours. Stir in soda just before serving. Yields 24 servings. Dortha Strack, Cape Girardeau, Mo.
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Cider Citrus Punch

2		qts. apple cider or apple juice
1/3		cup frozen lemonade concentrate
1/3		cup frozen orange juice concentrate
1/4		cup packed brown sugar
1-1/2		tsp. whole cloves
1-1/2		tsp. whole allspice

In a 3-quart bowl, combine cider, undiluted juice concentrates and brown sugar. Cook at high for 10 minutes or until mixture almost boils and sugar is dissolved; stir. Tie cloves and allspice in a cheesecloth bag; add to cider mixture. Cook at high for 10 minutes or until hot. Remove spice bag and discard. Yields 81/4 cups. Ada Borntrager, Clark, Mo.
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Strawberry Party Punch

1		qt. fresh strawberries mashed and sweetened (or 1 lb. frozen, sweetened sliced strawberries)
1		pt. vanilla ice cream, softened
1		qt. milk
		Red food coloring
		Whipped cream
		Fresh whole strawberries (opt.)

Combine first strawberries and softened ice cream in electric blender or mixer. Mix thoroughly. Pour into punch bowl, stir in chilled milk. Tint, if desired, with red food coloring to achieve pink color. Top with spoonfuls of whipped cream or additional vanilla ice cream. Garnish with whole strawberries. Yields 12 to 14 servings. Terrie Mathis, Newburg, Mo.
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Wedding Punch

1		cup sugar
2		cups water
2		(12 oz.) cans frozen orange juice concentrate, thawed
1		(64 oz.) can pineapple juice
1		(64 oz.) can apricot juice
1		cup lemon juice
1		qt. prepared tea
2		qts. ginger ale

Combine sugar and water; boil in a saucepan until syrup forms. Add syrup to remaining ingredients except ginger ale; chill. Pour into punch bowl, adding ginger ale just before serving. Yields 20 servings. Millie Miller, Clark, Mo.
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