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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Presbyterian Punch


8 (6oz) cans lemonade

3 quarts cups water

1 46-oz can unsweetened pineapple juice

3 qts ginger ale


Mix juices and freeze in 3 half-gallon milk cartons

Thaw 3-4 hours

Add 1 chilled bottle ginger ale to each 1/2 gallon of base.

Makes 70 – 4 ounce servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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