2 package limeade mix
2 cups sugar
2 quarts water
46 ounces pineapple juice
2 quarts ginger ale

Combine limeade, sugar, water and pineapple juice. Just before serving add the ginger ale. Pour the entire mixture over ice cubes. A sprig of mint or bits of maraschino cherries may be added. This Pineapple Punch recipe serves 75.

1 banana, fully ripe
1 cup milk, cold
1 egg, beaten
2 tbsp pineapple juice
1 tbsp vanilla ice cream

Slice banana into a bowl and beat with rotary beater until creamy, or press banana through coarse sieve. Add milk, egg and pineapple juice; mix thoroughly. Add ice cream. Serve at once. Makes 2 servings of Pineapple Banana Eggnog.

3 eggs, separated
3 tbsp sugar
1/2 cup crushed pineapple
1/2 cup cream
1 cup milk
whipped cream

Beat egg yolks until light and foamy. Add sugar and beat well. Add pineapple, cream and milk; stir to blend. Beat egg whites until stiff; fold into pineapple mixture. Four into punch cups. Garnish with whipped cream and pineapple. Makes 4 to 6 servings of Pineapple Eggnog.

1 cup mint jelly
3 cups unsweetened pineapple juice
1/2 cup lemon juice
3 1/2 cups ginger ale, chilled
1 1/2 cups water

Combine mint jelly and water. Heat and stir over low heat until jelly melts. Cool. Add pineapple juice and lemon juice. Chill. To serve, place ice cubes in tall glasses; fill half full with fruit mixture. Fill remaining half with ginger ale. Stir to blend. Makes 10 servings of Pineapple Mint Sparkle beverage.

2 cup hot water
2 package strawberry gelatin
6 cups cold water
1 1/2 cups lime or lemon juice
20 ounces pineapple juice
5 cups orange juice
1 cup sugar
6 bananas, fully ripe
1 quart ginger ale, chilled

Add hot water to gelatin in large mixing bowl; stir until dissolved. Add cold water and fruit juices; stir in sugar. Chill . Just before serving, whip bananas until smooth and creamy; beat into mixture. Add ginger ale. Garnish with fluted slices of bananas, pineapple, lime, lemon or orange. Makes one gallon of Fruit Smash.

8 1/2 ounces crushed pineapple
1 tbsp lemon juice
1 cup apricot nectar
2 cup cracked ice
maraschino cherries for garnish

Combine all ingredients in glass container of blender. Cover and blend until smooth; about 30 seconds. Serve in tall glasses. Top with maraschino cherry. Makes 3 servings.

1 1.2 cups orange juice
1/3 cup lemon juice
1 cup pineapple juice, chilled
2 cups ice water
sugar to taste

Combine all ingredients and serve well chilled. Makes 5 to 6 servings of Fruit Juice Medley.

2 lemons
3/4 cup sugar
2 cups water
2 1/2 cups pineapple juice

Cut lemons in thin slices. Boil lemons, sugar and water for 10 minutes; cool. Add pineapple juice. Serve in tall glasses filled 1/3 full of crushed ice or ice cubes; garnish with lemon slices and fresh mint. Makes 1 quart of Pineapple Lemonade.

6 ounces frozen lemonade concentrate
6 ounces water
12 ounces unsweetened pineapple juice, chilled
14 ounces ginger ale, chilled

Mix lemonade concentrate with water; mix in fruit juices. Add ginger ale and ice cubes. Makes 8 servings of Hawaiian Lemonade.