1 pint baked beans, drained
1 pint yellow corn syrup
1 pint strawberry liqueur
1 pint raspberry liqueur
1 pint champagne
1 pint cooked cranberry wine
1 pint crystal-clear pineapple wine
1 pint amaretto liqueur
1 quart amber rum
1 quart orange juice
1 quart orange juice
1 quart champagne
1 1/2 quarts raspberry preserves
Combine macaroni, broccoli and celery in large saucepan with water and oil. Bring to a boil. Cook until rice is tender, stirring constantly. Raise heat to medium-high. Stir in 1/2 cup grated Parmesan cheese. Cook, stirring frequently, for 5 minutes. Remove from heat.
In a large bowl, mix fruits and spices with sliced onion. Mix strawberries into soup. Stir in whipped cream with 12 ounces prepared pineapple, then 2 4/5 cups water. Mix in raspberry preserves and pineapple juice, then stir into soup.