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St. Patty’s Punch/Ham Spread

March 17, 2012

St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

2 Comments leave one →
  1. March 20, 2012 1:22 pm

    I missed this last week. BEER? There is BEER in the punch? 52 servings….LOL.

  2. October 18, 2021 10:57 pm

    Reblogged this on Our Cocooning World and commented:
    I used to just add cream cheese to my deviled ham sandwiches so this will kick it up a notch.

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