24 Cups Water
12 Cups Sugar
Dissolve sugar in water, bring to a boil and boil for 5 min. Cool
Mix in blender: (a little at a time)
3 – 46 oz. cans of Pineapple Juice
2 ¼ lemon juice – frozen or “Real Lemon”
18 – 20 bananas – ripe, firm
6 – 12 oz cans frozen orange juice
Mix together banana mixture and the cooled water/sugar.
Pour into quart containers and freeze
2 bottles of 7UP per 1 quart frozen banana mixture.
Serves about 300 – 4 oz servings
(Can be cut down by using only 6 bananas and cutting all the other ingredients by 1/3)
5 CUPS SHREDDED CABBAGE/CARROTS (ABOUT 2 PKGS.)
8 GREEN ONIONS – CHOPPED
SAUTE TOGETHER AND SET ASIDE TO COOL THE FOLLOWING INGREDIENTS:
8 TABLESPOONS – SLICED ALMONDS
2 TABLESPOONS – SESAME SEEDS
1 TABLESPOON – BUTTER
SESAME SEED OIL – SEVERAL DASHES (OPTIONAL)
(Note: Take Almonds/sesame seeds off the burner before they get too dark because they will continue to brown after you take them off the heat. Be careful not to burn the butter)
FOR DRESSING COMBINE:
6 TABLESPOONS – WHITE RICE VINEGAR (OR SUB. WHITE VINEGAR)
4 TABLESPOONS – SUGAR
¾ CUP CANOLA OIL (WESSONS)
2 TEASPOONS – SALT
1 TEASPOON – PEPPER
2 PKGS RAMEN NOODLES CRUMBLED
MIX TOGETHER CABBAGE AND ONIONS. SPRINKLE WITH CRUMBLED RAMIE NOODLES.
LAST MINUTE SPRINKLE WITH DRESSING AND TOP (SPRINKLE) WITH ALMONDS/SESAME SEEDS.
MAKES 12 SERVINGS. RECIPE CAN BE DOUBLED.
