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

Recipe(tried): Marilyn, SanFrancisco-Is this

Misc.
what you are looking for? I used to make it all the time and had forgotten about it until your post.
Sauce for Fruit Salad
1 cup apricot nectar
1/2 cup sugar
1/3 cup lemon juice
Combine the above ingredients and heat slightly to dissolve the sugar. Let cool. Just before serving, add 1/2 cup ginger ale and pour over a large bowl of fresh (in season) fruit.
This is so light it lets the flavor of the fruit come through and keeps fruit from browning, too.
Hope this is what you wanted.
MsgID: 0056365
Shared by: manyhats
In reply to: ISO: Fruit salad with ginger ale
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Fruit salad with ginger ale
  Marilyn, San Francisco
2 Recipe(tried): Fruited Ginger Ale Salad
  repost (Kelly~WA)
3 Thank You: Fruited Ginger Ale Salad
  Marilyn, San Francisco
4 Recipe(tried): Marilyn, SanFrancisco-Is this
  manyhats
ADVERTISEMENT
Random Recipes
  • Cornbread bowls - tip
  • I found that using pot pie tins, the individual size, works well. I just hollow out the bowl to pour in the chili. I do prefer the Pillsbury cornbread strips but they are only available seasonally...
  • Hungarian Beef Stew Goulash
  • HUNGARIAN BEEF STEW "GOULASH" 8 slices bacon, chopped 2 large onions, thinly sliced, about 1 1/2 cups 1 tablespoon chopped garlic 2 pounds beef shank or chuck, cut into stew meat Salt and pepper 3 tablespoons hot Hung...
  • Libby's Pumpkin Scones
  • LIBBY'S PUMPKIN SCONES 2 1/2 cups all-purpose flour 1/4 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/2 cup vegetable shortening 3/4 cup Li...
  • Storing fresh ginger for AJ in MD
  • Hi AJ:-) You can freeze fresh ginger. Just don't thaw it before using it the next time. Grate it in it's frozen state. If you thaw it, then try to grate it you will find that it's a bit mushy and won't grate very well...
ADVERTISEMENT
  • Scrambled Polenta
  • SCRAMBLED POLENTA "Cooked polenta sold in a plastic tube (like sausage, but shelved unrefrigerated), is an especially easy way to enjoy a whole grain. I layer thin slices with cheese and tomato sauce to make lasagne a...
  • Pig Roast for 100
  • We do pig roasts for weddings, graduations, etc. They are always a big hit and fairly inexpensive as long as you can find somewhere to rent the pig roaster (the best ones are on wheels with an electric spit and we also ...
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(tried): Marilyn, SanFrancisco-Is this
  • 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!