Mix all ingredients together except lemon-lime drink. Freeze this in shallow pan. When ready to serve, break frozen mixture up into chunks and add 2 bottles of lemon-lime drink. Mixture will smooth out as the drink blends with it. Makes 30 cups.
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Mix all ingredients (except lemon-lime drink) well and freeze. Let thaw for 3 hours.
Put in punch bowl; add lemon-lime drink just before serving.
Bring water to a boil and remove from heat.
Add lemon verbena, mint and honey.
Infuse for 10 minutes, then strain.
Cool and serve over ice.
Dissolve gelatin in boiling water.
Add drink, lemon juice and peel.
Pour into an 8 to 9-inch square pan; cover.
Freeze about 3 hours.
Remove from freezer; let stand about 10 minutes.
Beat at medium speed.
Scoop into individual dishes.
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Mix together all ingredients, except lemon-lime drink.
Freeze. Remove from freezer 3 hours before serving.
Add drink just before serving.
Stir.
Serves 30.
Boil 1 cup pineapple juice and sugar.
Crush fresh chopped mint; add to liquid and boil 5 minutes.
Add this mixture to remaining juice.
Add ginger ale or other lemon-lime drink at time of serving.
Garnish with fresh mint and lemon slices.
Serve over ice.
Mash bananas in blender.
Add all ingredients, except lemon-lime drink.
Put in containers and freeze.
Approximately 3 hours before serving, remove from freezer and let stand at room temperature.
Pour lemon-lime over crush and stir.
Should have a slush consistency.
If you use square quart containers to freeze, it takes 1 1/2 hours of thawing time out of the freezer to be of the right consistency.
Serves 50.
Heat 1 cup cranberry juice.
Dissolve gelatin.
Add the rest of cranberry juice and lemon juice; cool.
Add lemon-lime drink. Pour over ice and serve.
In large punch bowl, stir together juices, and add lemon-lime drink.
Using
an ice cream scoop or spoon, float sherbet on top. Serve immediately.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Combine sugar and 2 quarts water in large saucepan.
Heat until sugar dissolves and cool.
Add Kool-Aid and pineapple juice; mix well.
Freeze in container that will fit in punch bowl.
Set out about 2 hours before serving.
Add ginger ale or lemon-lime drink.
Add vanilla ice cream.
In a large container, combine orange juice, lemonade and water.
Chill mixture.
Add lemon-lime drink just before serving. Makes 24 (1/2 cup) punch cup servings.
Let frozen orange juice and lemonade thaw.
Dissolve sugar in boiling water.
Add pineapple juice, thawed orange juice and lemonade.
Puree bananas in blender.
Add to liquid.
Mix well. Freeze (at least 3 hours; can be made several weeks ahead). Remove from freezer 30 to 40 minutes before serving.
Place in punch bowl.
Add 3 bottles of lemon-lime drink.
You can use an ice ring or serve over ice cubes.
Place ice cubes in large pitcher.
Add a few strawberries. Pour in cranberry juice cocktail.
Carefully pour lemon-lime drink down the inside of pitcher.
Yields 6 1/2 cups.
Dredge pheasant in seasoned flour.
Brown in fat on both sides.
Add approximately 2 inches of milk or cream.
Simmer on top of stove, or bake in oven until done (1 to 1-1/2 hours until it reaches a temperature at least 165 degrees).
If desired, add 1/2 to 3/4 Cup carbonated lemon-lime drink when you add the milk.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
In a large container, combine the lime and lemonade concentrate and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.
Yield: 3 quarts.
sour cream, melted butter, lemon zest, and lemon juice together in a