Make a pretty ice ring.

This is an old recipe from the ’70’s. This used to be my tried and true punch that I always made for Christmas Parties…but now I use the much easier “False Champagne” punch, recipe in this book.

Black punch?? That’s right. This potion creates a beverage the color of the darkest night!
You can make this even more fun…freeze water in latex gloves for your ice and have spooky frozen hands floating around in your punch bowl! Use a black plastic caldron for your punch bowl. (Be sure your latex gloves are not the kind with powder in them.)

“Antique Recipe”
My mother was a cook and housekeeper for a wealthy family during the depression…yes the one in the 1930’s. She discovered this recipe then.

This is easy and I use this often because it is so good…it is also easy to add to when you need more. Tip: Save one of your ginger ale bottles to pour any left over punch in for the next day.

Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.

This is a whole head of cabbage, hollowed out and stuffed…not cabbage rolls. My son always requests this dish for his “birthday dinner”.

This is great!! Enough to marinade 2-3 steaks, you need to discard once used please.
This is just something I “throw” together and don’t even measure.

This makes two large electric roasters full!!! Use this for your church, family reunion or any large gathering. You can easily divide this into servings for 100 or 50 people.
This recipe allows for 3/4 cup sauce per person serving.
Read the package of pasta to figure out how much of that you need to purchase.
Add a tossed salad, some garlic bread sticks and a container of Parmesan and everyone is happy!