gain later on in the recipe. Set this bowl aside.
In small bowl, with electric mixer at medium speed, beat cheese, milk, ginger and 3 tablespoons limeade concentrate until smooth.
Set aside.
In large bowl, toss avocado and strawberries with remaining limeade.
Place one teaspoonful of frozen limeade in each of 6 glasses. We also like to mix the flavors, a little limeade and a little cherry or raspberry to make it less sour.
Recover frozen limeade cans and store in freezer for future use.
Add crushed ice to each glass, to the top.
Pour lemon-lime soda in each glass, pouring on the side of the glass to keep it fizzy. Do NOT stir. Leave the limeade flavoring on the bottom so it will look pretty and taste great.
o 35 minutes.
Heat limeade concentrate in microwave about 2
re creamed add in the limeade concentrate. Mix in one egg
Put 2 6-oz.
packages of lime jello into large mixing bowl.
Add 5 cups of boiling water and stir until jello is melted.
Stir in the 12-oz.
can of frozen Limeade concentrate.
Mix until the Limeade is thoroughly melted.
Put bowl of jello into the frig until slightly thickened.
After slightly thickened, add container of thawed Cool Whip.
Blend with a mixer until creamy.
Return to the refrigerator until set.
ungry kid! With the above recipe you'll have plenty of
Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.
Mix the limeade and ice in the blender until smooth.
Add the strawberries and banana.
Blend until smooth.
Pour into glasses.
Top with cherries.
Beat butter with an electric mixer for 30 seconds.
Add 1 c sugar and baking soda.
Mix in the eggs and 1/2 of the limeade.
Add flour (you may need to mix by hand as the dough gets very stiff).
Drop by rounded teaspoonful onto ungreased baking sheets, about 2 inches apart.
Bake for 6-7 min in a 400 degree oven - until edges start to lightly brown.
Cool on baking sheet for 1 min then remove to a wire rack.
Brush cookies with remaining limeade and sprinkle with coarse sugar if desired.
Mix limeade and soda together. Add juice from cherries. Squeeze in juice from lime. Mix well. Garnish with cherries.
Prepare ahead:
Lime sherbet (round container is prettier for serving).
Thinly slice sherbet (1/2-inch or less thick).
Put slice between foil or plastic sheets and freeze solidly.
When ready to serve, put a few ice cubes in bowl.
Add limeade and soda.
Float sherbet slices on top.
Add more, as needed.
Sherbet will melt while serving.
Beat limeade, Eagle Brand milk and food coloring.
Fold in Cool Whip and pour into pie crust and refrigerate.
Combine water, sugar, and limeade until sugar is dissolved.
Cover and freezer.
Chop up and pour pop over.
Garnish with lime slices.
In a bowl, combine fruits.
Just before serving, drizzle with limeade concentrate; stir gently.
Mix Cool Whip, melted lemonade or limeade and milk.
Pour into crusts. Makes 2 pies.
Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.
Chill evaporated milk in freezer until ice crystals begin to form around the edges.
Soften gelatin in water.
Add limeade to gelatin in saucepan; heat until gelatin dissolves.
Add sugar, stirring until dissolved, but not thickened.
Put evaporated milk into a chilled bowl and beat at high speed until stiff.
Fold into cooled gelatin mixture.
Pour into pie shell.
Chill 3 to 4 hours. Serve.
Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours.
Top pie with cherry pie filling and whipped cream.