ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Citrus Eye-Opener

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-16
From: Kelly~WA

Citrus Eye-Opener
Makes 8 (7- to 8-ounce) servings

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
1-1/2 cups cold water
1 (1-liter) bottle carbonated water, chilled
ice cubes
1 orange, sliced and halved (optional)

In a large pitcher combine thawed concentrates and cold water.

Just before serving, slowly add carbonated water. Stir gently to mix. To serve, pour over ice cubes in glasses. If desired, garnish the glasses with halved orange slices. Serve at once.
MsgID: 314961
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-16
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Maple Apple Cake with Bourbon Maple Caramel Sauce
  • MAPLE APPLE CAKE WITH BOURBON MAPLE CARAMEL SAUCE 1/2 lb unsalted butter, room temperature 3/4 cup maple syrup, grade b 2 eggs 2 cups flour 1/4 tsp nutmeg 2 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 1 1/4 lbs tart a...
  • Zucchini-Tomato Strata (2 1/2 quart crock pot)
  • ZUCCHINI-TOMATO STRATA For 2 1/2 quart crock pot 3 medium zucchini, sliced 1/4-inch thick 1 onion, chopped, divided use 4 cloves garlic, chopped, divided use 8 oz. fresh mushrooms, sliced (or 1 can (4-oz.) sliced mus...
  • Fajita in a Pita (using chicken breasts)
  • FAJITA IN A PITA 1/3 cup commercial oil-free Italian salad dressing 1/3 cup low-sodium soy sauce 4 (4-ounces each) skinned, boned chicken breast halves Vegetable cooking spray 1 medium-size sweet red pepper 1 medium-s...
  • Vanilla Crackers
  • VANILLA CRACKERS 3 cups all-purpose flour or pastry flour 8 tablespoons butter or margarine, softened 1 cup heavy (whipping) cream 3 tablespoons honey 1 teaspoon vanilla extract Preheat the oven to 300 degrees F. Lig...
ADVERTISEMENT
  • Molasses Butter (Brer Rabbit Molasses, 1956)
  • MOLASSES BUTTER 1/2 cup butter, softened 1 teaspoon sugar 1 tablespoon Brer Rabbit Molasses Cream together butter, sugar, and molasses. Chill. Serve on waffles, griddle cakes, or French toast. Makes 1/2 cup From:...
  • Gingerbread with Lemon Sauce (using cake mix)
  • GINGERBREAD WITH LEMON SAUCE 1 pkg. carrot cake mix (Supermoist) 2/3 c. water 1/3 c. molasses 1/3 c. margarine or butter, softened 3 eggs 1 tsp. ground ginger 1/2 tsp. ground allspice 1/4 tsp. ground cloves Lemon Sauc...
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
  • Recipe: Citrus Eye-Opener
  • 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!