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

Recipe(tried): Re: 4th of July Favorites!!!

Misc.

hey there wishing you all a great fourth of july!yippee!
here is arecipe for a fruit salad i make everyone eats it gone!
a can of fruit cocktail drained save a lil juice for after
a container of cool whip
bananas sliced
a small bag of mini marshmallows i like the the colored ones the pastel ones
mix all together if it looks a lil dry add some friut cocktail juice
a lil bit at a time to youre own liking (you dont want it watery!
you can add coconut angel flakes too if desired
well enjoy ! and have a happy fourth of july!



MsgID: 091112
Shared by: maggie
In reply to: 4th of July Favorites!!!
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sweet and Sour Pork
  • SWEET AND SOUR PORK This recipe is from Mrs Louis Y. Dawson, Jr. During World War 2 her husband, Colonel Louis Y. Dawson, Jr., was stationed in China. He had the pleasure of attending a dinner given by Madame Kung ...
  • Blueberry-Peach Shortcakes (Good Housekeeping)
  • BLUEBERRY-PEACH SHORTCAKES "Shortcakes may look fancy, but they're simply biscuits or cakes dressed up with sweet, juicy fruit and thick whipped cream. Be sure to serve shortcakes right after they're assembled." FOR...
  • Plain French Bread (bread machine dough cycle)
  • PLAIN FRENCH BREAD 1 1/4 cups water 3 cups bread flour 2 1/2 teaspoons bread machine yeast 1 teaspoon salt 1 egg white whisked together with 1 tablespoon water for glaze Combine the ingredients except egg wash in the...
  • Shortcakes (using pancake mix)
  • SHORTCAKES 3 cups Krusteaz Buttermilk Pancake Mix 1/2 cup all-purpose flour 1/2 cup sugar 1/2 cup (1 stick) butter, chilled, cut up 1/2 cup heavy (whipping) cream 1 egg Preheat oven to 400 degrees F. Place Krustea...
  • Seafood-Rotini-Cheese Bake
  • SEAFOOD-ROTINI-CHEESE BAKE 8 oz. uncooked tri-colored pasta, cooked and drained 1 (15 oz.) can tomato sauce 1 (10 oz.) pkg. Crab Delights, flakes or chunk style (or you could use real crab meat) 1 cup fatfree cottage...
  • Adapting cake mix es to different pan sizes
  • How to adapt a standard Duncan Hines White Cake mix recipe to make a tiered, large layer or party cake. Source: Duncan Hines The recipe listed below is for a White Cake mix. Please note that we do not recommend using ...
ADVERTISEMENT
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): Re: 4th of July Favorites!!!
  • 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!