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

Becky & Ann

Misc.

Hi you two!! At last my olive bread takes off in popularity!!! All as I get over here are people turning up their noses saying how much they don't like olives. I have to say I adore 'em! Try taking black olives, pit them, and blend with some garlic and a tad of olive oil. Makes a gorgeous spread - poor man's caviar I guess!!

Have fun.

Lisa
xxx



MsgID: 011382
Shared by: Lisa, UK
In reply to: Thank You: Thanks Lisa
Board: Vintage Recipes at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Down Home Greek style
  Lisa, UK
2 Re: Down Home Greek style
  Jo/AZ
3 Greek Recipes!!!!!!!!!!!!!!!!!!
  Molly/OH
4 greek things
  Lisa, UK
5 Question for Lisa
  Becky in KY
6 answer to question
  Lisa, UK
7 Those are some good lookin' recipes!
  Ann/WV
8 Thank You: Thanks Lisa
  Becky in KY
9 Becky & Ann
  Lisa, UK
10 Thank You: Another good one - thanks!
  Becky in KY
11 Lisa....
  Jo/Az
12 me again
  Lisa, UK
13 Lisa: Loved the cinnamon beef........
  Molly/OH
14 BRAVO
  Thanassis
ADVERTISEMENT
Random Recipes
  • Red Beet Eggs and Red Beet Pickles
  • RED BEET EGGS Hard boil eggs for 10 minutes -- no longer or the egg whites will become rubbery. Place in enough red beet juice to cover eggs, and soak for at least 2 days. RED BEET PICKLES 3...
  • Easy Noodle Ring
  • EASY NOODLE RING The "ring" makes a perfect vehicle for any savory creamed combination. 3 large eggs, lightly beaten 1 teaspoon salt 1/4 teaspoon fresh-ground black pepper 3/4 cup milk 1 tablespoon butter, melted 1/4...
  • Brownie Pie
  • BROWNIE PIE 2 squares (1 ounce each) unsweetened chocolate 2 tbsp butter or margarine 4 large eggs 3/4 cup sugar 1 cup dark corn syrup 3/4 to 1 cup pecan halves 1 (9-inch) pie crust, unbaked Melt chocolate and butter...
  • Touch-of-Grace Biscuits
  • TOUCH-OF-GRACE BISCUITS "The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other. Preheat oven to 475 degrees F. Set a rack in center of o...
  • Beefy Polenta Casserole
  • BEEFY POLENTA CASSEROLE 1/2 cup cornmeal 1/2 cup cold water 1 1/2 cups boiling water 1/4 teaspoon salt 1/2 cup shredded parmesan cheese 1/2 pound extra lean ground beef 10 ounces spinach 14 ounces spaghetti sauce 1/...
  • Hot Ginger Vinaigrette
  • HOT GINGER VINAIGRETTE 1/2 cup olive oil 1/4 cup crystallized ginger, chopped 1/2 lemon, juice of 4 tbsp. rice wine vinegar 2 tbsp. honey or maple syrup 2 tbsp. soy sauce 1 tbsp. Dijon mustard 1 tsp. sesame oil...
ADVERTISEMENT
  • Belgian Dessert Waffles (using cake mix, 1980's)
  • BELGIAN DESSERT WAFFLES 1 (17 oz.) package Pillsbury Yellow Cake Mix 1 1/2 cups milk or light cream 4 eggs 1/2 teaspoon salt Preheat waffle iron at medium heat. Lightly oil the waffle grid surface to preve...
  • Seared Tuscan-Style Meat Loaf
  • SEARED TUSCAN-STYLE MEAT LOAF 2 cups 1-inch crustless country bread cubes 1/4 cup milk 3/4 lb. ground pork 3/4 lbs. Ground Veal 3/4 lbs. Ground Beef 1/4 lb. thinly sliced mortadella, finely chopped 1/2 cup freshly ...
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
  • Becky & Ann
  • 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!