ADVERTISEMENT
- Real Recipes from Real People -

Yummy Ruth's Lemonade

Misc.
I made your lemonade yesterday - WOW - what a great tasting lemonade and so easy! I know I'll be making this all summer. Thanks for posting this wonderful recipe.
MsgID: 0056486
Shared by: PAM/WI
In reply to: ISO: Lemonade like you get at parks or fairs
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  SP - Pittsburgh, PA
2
  ruthgAZ
3
  Karolyn, California
4
  Karyn/IN
5
  JimC, Oakley, CA
6
  manyhats
7
  PAM/WI
8
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Shrimp Jumbalaya (using Rotel, rice cooker)
  • SHRIMP JUMBALAYA 1 lb shrimp, peeled and deveined 1 1/2 cups rice, uncooked 1 (10 1/2 oz) can beef broth 1 (10 oz) can Rotel tomatoes with green chilies 1 (4 oz) can sliced mushrooms 1/2 cup chopped celery 1/2 cup cho...
  • Creamy Feta-Lemon Dressing (blender or food processor)
  • CREAMY FETA-LEMON DRESSING 1/2 teaspoon finely grated zest and 1 1/2 tablespoons freshly squeezed juice from 1 lemon 1 medium garlic clove, minced or pressed 2/3 cup crumbled feta cheese 1/4 cup heavy (whipping) cream...
  • Lime Frosting
  • LIME FROSTING 1 1/2 cups powdered sugar, sifted 1 tablespoon butter or margarine, softened 1/4 teaspoon finely shredded lime peel (optional) 1 tablespoon lime juice 1 tablespoon milk (or more) Beat together powdered...
  • Mojo Beef Kebabs
  • MOJO BEEF KEBABS FOR THE MOJO SAUCE: 1/4 cup fresh orange juice 1/4 cup fresh lime juice 3 tablespoons finely chopped fresh oregano 3 tablespoons olive oil 2 tablespoons finely chopped fresh...
ADVERTISEMENT
  • Crock Pot Beef and Peppers
  • CROCK POT BEEF AND PEPPERS 2 pounds lean round steak 2 green peppers, sliced thin 1/2 cup finely chopped onion 1 cup beef broth 2 tablespoons low sodium soy sauce 1/2 teaspoon ground ginger 1 garlic clove, minced 1 te...
  • Basic Poured Fondant for Cakes and Cookies
  • You may also be referring to a poured fondant like you find on Petit Fours. Make the 7 Minute frosting and ice the entire cake. Place cake in the freezer for at least an hour. Then make the poured fondant and let it cool...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Yummy Ruth's Lemonade
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!