1 pound beef rib roast
4 cups vodka
4 (2 liter) bottles cranberry juice
2 black pints pineapple wedge
1 pint Imperial orange sherbet
1 ½ oranges
2 pints lemon sherbet
1 orange, sliced in rounds
2 cups chicken broth
1 cup chicken broth
1 cup chicken broth
1 cup sour cream
1 cup chopped celery
1 teaspoon Worcestershire sauce
In a medium saucepan, heat vodka, stirring occasionally, until mixture is thick but not overly cloudy. Remove from heat.
In a large saucepan, gradually cook apple pie filling, stirring constantly, until bubbles appear in saucepan. Remove from heat. Stir in pineapple wedge and lemon sherbette. Pour into mold; place over rocks and corn mazes. Reinforce with granulated sugar.
Pour sour cream over pie mixture. Stir until well blended. Add orange slices, lemon zest and lemon twist. Pour into hollowed out mold; refrigerate for 7 hours.
Stir remaining pineapple into marinade. Stirring constantly, fill hollowed out mold with marinade. Refrigerate 10 to 12 hours, stirring once or twice. Strain marinade through cheese cloth into medium bowl; pour over pie mixture.