Combine apricot nectar, pineapple juice and concentrate for limeade in a punch bowl; stir in ginger ale.
Make a ring with punch and add lime slices or whole strawberries (or if you prefer, add ice cubes).
Float a few lime slices and whole strawberries on top.
Makes about 50 punch cup servings.
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.
re creamed add in the limeade concentrate. Mix in one egg
econds, then on medium speed for 2 minutes.
Pour cake
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.
Combine condensed milk, limeade concentrate and whipped topping in a bowl; mix well. Spoon into pie shell. Chill for 10 minutes or until serving time. May substitute lemonade concentrate for limeade concentrate, if desired. Makes 8 servings.
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.
Place the mint leaves, limeade, and 2 cups of water into a blender. Pulse-blend the mixture until the mint leaves are in small pieces, but not completely pulverized. Strain the mixture into a 1 gallon container. Stir in the rum and remaining 2 1/2 quarts of water.
To serve, fill tall glasses with ice cubes, pour in the limeade mixture, and garnish each glass with a lime wedge.
o 3 quarts of water for the pasta. Add 1 tsp
Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down.
Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste.
Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste) and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge.
Rub rim of cocktail glass with lime, rub rim of glass in margarita salt.
Combine limeade,tequila,triple sec & water in cocktail shaker; shake well.
Pour in cocktail glass with crushed ice.
Serve with lime slice.
For extra tang, squeese a small lime wedge over finished drink.
ealable plastic bag and freeze for a minimum of 8 hours
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
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.
br>Simmer over low heat for 10 minutes, or until the
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Mix the limeade and ice in the blender until smooth.
Add the strawberries and banana.
Blend until smooth.
Pour into glasses.
Top with cherries.
In a blender or food processor, puree 1 cup of the raspberries with 1 cup of water and force the puree through a fine sieve set over a pitcher, pressing hard on the solids.
Add remaining 1 cup of raspberries and remaining 2 1/2 cups of water, the sugar and the lime juice.
Stir mixture until sugar is dissolved.
Divide the limeade among tall glasses; fill with ice cubes and garnish each drink with mint sprigs.
Makes 4.
In punch bowl, combine fruit punch and limeade concentrate. Chill. Just before serving, add the sparkling water. Keep cold with ice ring or chunk of ice. Makes 28 servings (about 1/2 cup each).
Mix limeade and soda together. Add juice from cherries. Squeeze in juice from lime. Mix well. Garnish with cherries.