St. Patty’s Punch/Ham Spread

I used to just add cream cheese to my deviled ham sandwiches so this will kick it up a notch.

Vintage Recipe Cards

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
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