Ginger Ale Salad Recipes

GINGER ALE

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

GINGER ALE FRUIT JELLO SALAD

Steps:

• In a large bowl, combine dry gelatin and boiling water.
• Mix well to dissolve gelatin.
• Stir in ginger ale.
• Add peaches and mix to combine.
• Pour mixture into an 8x8 dish.
• Refrigerate until firm.
• Cut and serve.

GINGER SALAD

Steps:

• In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
• Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

GINGER ALE SALAD

Steps:

• Mix together the gelatin, waters, and sugar. Add lemon juice, stir and cool. Add ginger ale, grapes, and pineapple. Add food coloring.
• Mix together and pour in a crystal bowl. Chill until set.
• Dressing:
• Mix together the flour, sugar, eggs and pineapple juice. Cook in double boiler. When thick, remove from heat and add butter. Fold in whipped cream before serving.

GINGER ALE BAKED HAM

Steps:

• Place ham in baking dish or roasting pan.
• Score ham diagonally both ways about 1/8" in.
• Pour ginger ale over top.
• Pat brown sugar all over top and sides of ham.
• Bake according to ham package directions.
• (Usually 20 minutes per pound at 325 degrees).
• Serve with Potato Salad or Scalloped Potatoes (see my other recipes).

HOMEMADE GINGER ALE

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

GINGER ALE JELL-O

Steps:

• Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
• Add cold ginger ale. Refrigerate until partially set.
• Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
• Dressing:.
• Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
• To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.

GINGERED LIME GELATIN

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.