ADVERTISEMENT
- Real Recipes from Real People -

Another tip.....maybe you'll like this one Molly!

Misc.

Okay, you didn't like my snake advice, so here's my tip for the day: Use a blow dryer to 'dust' silk flowers and bows. If you can, take it outside so it doesn't spread it all over the house, but a blow dryer set on cool and a low speed does a great job.





MsgID: 131052
Shared by: Becky in KY
In reply to: Oops! I think you call it Jello, Sharon
Board: What a Great Idea! at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peach Honey Spread
  • PEACH HONEY SPREAD "This fruited honey spread is fat-free and has 60 calories a (1/3 cup) serving. Try it as a topping for pancakes or French toast or serve it over roasted chicken or pork. If you prefer, use pears, a...
  • Rigatoni a la Vodka
  • RIGATONI A LA VODKA 1 pound uncooked rigatoni 1/4 pound bacon, diced 1/4 cup butter 1/3 cup vodka 1 1/2 cups plain tomato sauce 1/2 cup heavy (whipping) cream 1 packet bouillon Salt and ground black pepper to taste G...
  • You Are Describing Fank (Fried Cakes)
  • Those puffy fried dough things are FANK, Hungarian donuts. Palascinta are thin crepes. You put seedless black raspberry jelly in them, roll them up and eat! Some people sprinkle powder sugar over the top. Also, you can s...
  • Two-Pea Pasta with Ricotta and Tarragon
  • TWO-PEA PASTA WITH RICOTTA AND TARRAGON 12 ounces gemelli or other short pasta, uncooked 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings) 1 (10 ounces) package frozen peas 2 tablespoons butter...
ADVERTISEMENT
  • Corn Chowder (low fat, crock pot)
  • CORN CHOWDER "Canned corn becomes a creamy treat when pureed with potatoes and low-fat milk. Chives add a sprinkle of color and a fresh finishing touch." 2 cans (15 oz each) whole kernel corn, drained 3 potatoes, pee...
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
  • Another tip.....maybe you'll like this one Molly!
  • 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!