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

Another warm memory....

Misc.

Hi David,
Just to say how much I enjoyed your story-----I could just visualize that room as I was reading...your well of memories is very deep David, and the water is cool, and I hope you continue to share the stories of love in your family....for a long time to come...




MsgID: 011444
Shared by: Terri/GA
In reply to: Thank You: Thank you, David
Board: Vintage Recipes at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turbo-Charged Mashed Potato Puree
  • I think I invented this--LOL. Just noodling around with root vegetables. I oven roasted some carrots with some sweet yellow onion and had about one cup of that on hand. Then I oven roasted two rutabagas, just because ...
  • Grilled Salmon with Edamame Coulis
  • GRILLED SALMON WITH EDAMAME COULIS 4 (6-ounce each) salmon fillets 1/4 cup sweet or mellow white miso FOR THE EDAMAME COULIS: 3 large garlic cloves 1/3 cup frozen shelled edamame plus 2...
  • Perfect Food Processor Flaky Pie Crust
  • PERFECT FOOD PROCESSOR FLAKY PIE CRUST FOR A SINGLE CRUST PIE: 6.25 ounces (1 1/3 cups) all-purpose flour - divided use 1 tablespoon white granulated sugar 1/2 teaspoon kosher salt (or 1/4 teaspoon...
  • Tortellini-Vegetable Salad
  • TORTELLINI-VEGETABLE SALAD FOR THE DRESSING: 1/4 cup white wine vinegar or white vinegar 2 tablespoons water 2 tablespoons olive oil 2 teaspoons sugar 2 cloves garlic, minced 1/4 teaspoon...
ADVERTISEMENT
  • Sal and Smitty's Birdland Sauce
  • Sal's originated in Rochester, NY where I grew up. There were two brothers, Sal and Smitty, each with their own Birdland Restaurant. One in Greece and one at Olympic Park. It was a favorite of ours. After I moved I had t...
  • Pumpkin Miso Soup (blender)
  • PUMPKIN MISO SOUP 2 tablespoons mellow white miso 2 tablespoons water 3 green onions, finely chopped 1 tablespoon ginger, minced 2 teaspoons peanut oil 2 cups cooked and pureed pumpkin 2 cups vegetable stock 1 cup wat...
  • Peach Bourbon BBQ Scallops (Like Red Lobster)
  • PEACH BOURBON BBQ SCALLOPS (LIKE RED LOBSTER) "Fresh scallops are paired with succulent bacon and accented by Chef Michael LaDuke’s signature Peach Bourbon BBQ glaze." FOR THE PEACH BOURBON BBQ SAUCE: ...
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 warm memory....
  • 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!