Nana's Wedding Punch

June being the official wedding month, I found this recipe for Nana's famous punch to post. I wish I had a picture. Maybe I can get one from Papa with the punch bowls in it from Nana's wedding pics. I can remember gallons and gallons of this punch for the many years of catering weddings. It is still a great base and people love it. I hope Bob will add his comments as he is the one that made this in all his years of helping Nan at the weddings. He is our go-to punch guy and he actually does Italian Cream Sodas with Sydney and his kids at weddings and other functions. I know Nana would love that. Here is her tried and true recipe for wedding punch:

6 quarts water
3 quarts sugar
3 cans (12 oz ea) frozen orange juice (thawed)
3 cans (8 oz ea) frozen lemonade (thawed)
1 #10 can crushed pineapple
6 bananas (mashed)

8 (2 liter) bottles Ginger Ale (or sprite or whatever)

In a large stock pot bring the water and sugar to a boil. (this makes a simple syrup). Cool for a minute or so and mix in the thawed juices. (reserve a little lemonade)  Chop the pineapple a little finer in the food processor before adding. Put the bananas and some lemonade in the food processor and process until fairly smooth. Add into the sugar mixture and stir well. Nana would freeze this in 2 quart containers (hers were square from smart & final) and it would take 5 containers for this recipe. Be sure and leave room at the top for expansion. When you are ready to use it, take the number of containers you need for your party out of the freezer. Allow to partially thaw. Not too much though. Break the base apart using a multi-pronged ice pick until it is in 4-6 large chunks. Add chunks to punch bowl and pour 2-3 bottles of ginger ale over it. Stir until it begins to mix a little. As it continues to thaw you will add more ginger ale as it is used. When you have added up to 8 bottles of ginger ale it is time for a new base to be added. I think she planned 1 base for close to 100 people (wedding punch cups maybe about 6 ozs each). She would sometimes put a few drops of red food color in for the pink weddings. Otherwise it is a yellowish, champayney color. You can even stretch it for 10 bottles of ginger ale if your party is close to over and you don't want to get out another base.

Lots of memories mixing punch and working weddings. It is wonderful that Bob & Sydney are doing some of that now. Love that.

Pasta Salad

Ahhhh, pasta salad. This summery salad makes it's appearance at lots of family functions. It's right up there with potato salad most of the time. I had a version of this for the first time when we lived in Redlands, CA. The mom of one of Tawna and Taya's friend (Sis. Williams, Nacole's mom) made a pasta salad and the girls brought some home. She made hers with spaghetti noodles. I couldn't stop eating it and of course called for her recipe. The salad has evolved a little, but is only better.

The pic above was added in June of 2012 after Jade brought pasta salad to our bbq while we were home. Her's is a little different than my standard salad, but we love different too. She makes a great pasta salad.  I will estimate the ingredient quantities to the best of my ability, but adjust them to your taste.

1 bag or box of Rotini (some of us don't like the colored noodles, some do, you decide)
1/2 bag or box of another kind of noodle. Maybe the mini lasagne pieces or something similar for variety.
Boil the noodles al Dente, rinse with cool water and drain. Transfer to a large bowl and put pretty much an entire bottle of Italian Dressing on them. (maybe not the whole thing right away, but enough to keep the noodles from sticking to each other).

Dice up:
1-2 Cups Red Bell Peppers (seeded)
1-2 Cups Green Bell Peppers (seeded)
1 Cup black olives, sliced
1 med. Cucumber (cut in 4ths lengthwise and sliced crosswise)
1 Bunch Green Onions (sliced thin. And the white part if you like onion flavor)
2-3 Roma Tomatoes (diced)
Dash of Parsley Flakes

I like:
1 Cup Artichoke Hearts (sliced thin)
1/4 Cup Small Capers
1 whole Avocado Diced and tossed with 1-2 T. lemon juice

Add some Parmesan cheese to taste, I like about 1/2 Cup.
Mix well and adjust quantities to your liking.

Add some more Italian Dressing (my favorite is Newman's Own Restaurant Italian) but Wishbone regular Italian is good. Whatever kind you like. I have been known to put in just a shot of Red Wine Vinegar for good measure.  Salt & Pepper and even a little Granulated Garlic to taste. It's all good.
I have tried this with a Creamy Italian and it is awesome.

Some other things people put in:
Broccoli Florets
Grape Tomatoes instead of Romas
Small squares of different kinds of cheese
Feta crumbles

Adjust quantities to fit your crowd and enjoy.