5 pkgs. sm. lemon Jello
5 1/2 qts. water
1 (#2) can crushed pineapple
1 (48 oz.) can pineapple juice
2 (6 oz.) can frozen lemonade
5 c. sugar

Put Jello in 3 quarts boiling water; add rest of water, pineapple, pineapple juice, lemonade, and sugar. Freeze in milk containers. This recipe makes 5 cartons. Put frozen punch in bowl and add 1 (2 liter) 7-Up to 2 cartons of punch. Mix until slushy

1 (16 oz.) can unpeeled apricot halves (in extra light syrup)
1 1/2 c. ginger ale
1 tsp. finely shredded orange peel
1 (8 oz.) can pineapple chunks (juice pack), drained
1 lg. banana, sliced
1 c. seedless green grapes
1/2 c. grapefruit sections

For the slushy, drain the apricot halves, reserving syrup. Combine the reserved apricot syrup, ginger ale and orange peel. Pour mixture into an 8 x 4 x 2 inch loaf pan. Cover and freeze for 4-5 hours or just until mixture is slushy.

In a bowl combine apricot halves, pineapple chunks, sliced bananas, grapes and grapefruit sections. Spoon fruit into dessert dishes; top with slushy. Makes 6 servings.

1 1/2 c. sugar
2 c. water
1 (4 oz.) can orange juice
1 (4 oz.) can lemonade
6 cans water
6 mashed bananas
1 lg. can crushed pineapple
2 (10 oz.) pkgs. strawberries
1 sm. jar maraschino cherries

Dissolve 1 1/2 cups sugar in 2 cups water. Add remaining ingredients. Mix well. Pour into container and freeze, stirring several times while freezing. Set out to thaw to slushy consistency before serving (about 45). Good as a mid afternoon or evening cool-refreshing dessert.

Country Time lemonade (12 scoops of canned mix with water as per directions on can)
1 lg. can pineapple juice
1 lg. frozen orange juice with water as per can directions
2-3 c. sugar

Mix all together and store in tupperware cake container or some other large container. (Don't use glass jars, too hard to get out.) Put in freezer, and stir occasionally while it is freezing, to keep juices from settling. It is to be served as "slushy". Mix well when pouring into punch bowl, chipping up any hunks of ice.

4 c. sugar
2 lg. pkgs. Jello
2 (46 oz.) cans pineapple juice
1 (32 oz.) bottle lemon juice
2 (32 oz.) bottles ginger ale
1 1/2 qts. water

Bring one quart of water, sugar and Jello to boil and stir until dissolved. Add pineapple juice, lemon juice and rest of water. Freeze in several containers (paper milk cartons). Thaw 2-3 hours before serving. Break up chunks until slushy. Add chilled ginger ale as you serve. Serves 50 people.

1 c. sugar
1 (6 oz.) frozen orange juice
2 (6 oz.) frozen pink lemonade
6 c. water
2 tea bags boiled in 2 c. water
1 can crushed pineapple

Blend all ingredients together. Pour into uncovered container. Freeze for 3 hours. Stir and serve at a slushy consistency. Refreeze if necessary.

1 (46 oz.) can unsweetened pineapple juice (chilled)
2 (28 oz.) bottle 7-Up, chilled
1 (46 oz.) can apple juice

Freeze pineapple and apple juice in their cans. When ready to serve, mix slushy fruit juice with chilled 7-Up. No ice needed. Serves 50 people.

1 (46 oz.) can unsweetened pineapple juice
1 (46 oz.) can apple juice
2 (28 oz.) bottles 7-Up, chilled

Freeze pineapple and apple juices in their cans. When ready to serve, mix slushy fruit juices with chilled 7-Up. No ice needed

1 (46 oz.) can unsweetened pineapple juice
1 (46 oz.) can apple juice
2 (28 oz.) bottles 7-Up, chilled

Freeze pineapple and apple juices in their cans. When ready to serve, mix slushy fruit juices with chilled 7-Up. No ice needed

13 c. water (3 c. boiling; 10 c. cold)
3 sm. pkgs. Jello (any flavor)
4 c. sugar

Dissolve Jello and add sugar. Stir well. Add:

1 (12 oz.) can frozen lemonade
2 (46 oz.) cans pineapple juice

Freeze all. Set out to thaw 4 hours before serving (until slushy). Add:

2 qts. gingerale

Mix well and serve. Makes 2 1/2 gallons.

1 (46 oz.) can pineapple juice
2 c. boiling water
2 sm. strawberry Jello
5 c. cold water
1/2 c. sugar
1 sm. can frozen orange juice
1 sm. can frozen lemonade
1 qt. ginger ale or 7-Up
Red food coloring, if desired

Add boiling water to Jello, stir until dissolved. Add cold water, sugar, juice, and food coloring; stir. Pour into airtight container, with tight fitting lid. Freeze for several hours. Each hour remove from freezer and shake well. When punch is slushy enough, remove from freezer. Pour into punch bowl and add ginger ale. Makes 5 quarts.

NOTE: If it freezes too solid, let set out and stir until it turns to slush.

1 frozen banana
1 1/2 c. frozen strawberries
Apple juice

Break frozen banana into a few pieces and put into blender. Add strawberries and enough apple juice for desired consistency, usually 1 1/2 to 2 1/2 cups. Blend on high speed until mixed to a slush. Makes 2 glasses. Great all year. Double or triple recipe for more.