Slushy Punch

SERVES 50

3 Small Pkg Jello (Any Flavor)
2 (46oz) Cans of Pineapple Juice
1 (16oz) Bottle of Lemon Juice
2 Quarts of Ginger Ale
9 Cups of Boiling Water
4 Cups of Sugar
4 Cups of Warm Water

Dissolve Jello in boiling water. Mix sugar in 4 cups warm water, Bring this to a boil and add Jello mix. Cool. After cooled, add lemon and pineapple juices. Mix well. Freeze in 2 ice cream containers. (Jeanna suggested zip lock bags.)

Remove from freezer 3-4 hours before serving. Add 1 quart ginger ale for each pail.

You can put the mixture in a punch bowl, then add the pop or ginger ale.

Puppy Chow

1 Cup Peanut Butter
1/2 Cup Butter
1 Pkg Chocolate Chips
1 Box Crispix or Whatever (Regular Size)
3 Cups of Powdered Sugar or 1/2 a Bag

Melt the first 3 ingrediants in the microwave or on the stove. Shake all the ingrediants together in a bag.

Sausage Corn Chowder

1 Lb Turkey Kielbasa
1 Cup Chopped Onion
4 Cups Cubed Peeled Potatoes
1 tsp Salt
Black Pepper to Taste
1/2 tsp Dried Crushed Marjoram
2 Cups Water
1 Can 17oz Can Cream-Style Corn
1 Can 17oz Can Whole Kernal Corn
1 Can 12oz Can Evaporated Milk

Add Kielbasa, Onion, Potatoes, Salt, Pepper, Marjoram & Water. Bring to boil, then reduce heat and simmer until the potatoes are tender. (If using a crockpot, add water as needed.)

Add Corn and Evaporated Milk. Heat until hot and then serve. Add cheese to garnish. Freezes well.

Notes:
*We used Hot/Spicy Sausage and Pepper Jack Cheese. Mmmmm.
*Karla uses ground sausage instead of Kielbasa. She browns it well, until it is crunchy and crumbly. She also uses Yukon Gold Potatoes.