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

Becky here's mine......

Misc.


Hi Becky,
Such as sweet story, if for some reason I should should ever forget, NEVER let me inside your house, snakes and now iguanas running loose, oh my. lol
Here's my tip can't remember where I read or heard this but... when you fold up your sheets and pillow cases put them inside one of the matching pillow case and then put away. Everything will be together in one bundle.
Molly



MsgID: 131210
Shared by: Molly/OH
In reply to: School starting tip and story
Board: What a Great Idea! at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Garlic and Parmesan Popcorn
  • GARLIC AND PARMESAN POPCORN 2 tablespoons corn oil 2 tablespoons olive oil 3/4 cup popping corn 2 garlic cloves, split 1/4 cup grated Parmesan 1 garlic clove, minced (or to taste) Dash ground cayenne pepper (optional)...
  • Sunday Pork Chops and Stuffing Casserole (1981)
  • SUNDAY PORK CHOPS AND STUFFING CASSEROLE "To brown chops quickly: Get the skillet very hot, then brown four chops at a time, turning only once." 3 cups seasoned stuffing mix 1/4 cup chopped celery 2 tablespoons insta...
  • Zeppoli with Anchovies (repost)
  • ZEPPOLI WITH ANCHOVIES (appetize ) This is a repost from Diana 10-31-1997 makes several dozen 7 cups flour, approx 1 tbs dry yeast 1/8 tsp salt 3 cups warm water 3 small cans anchoivies, each anchoivie cut into 3 part...
  • Outback Pototo Soup - variation
  • Just got finished making this and it is GREAT! I did however only use one stick of butter and added chopped fresh chives at the very end. Makes my taste buds think a steak is on the way!...
  • Mustard Curry Sauce from CK - Thanks
  • Thanks for the Chicken Kitchen sauce recipe. I haven't lived in Miami for 5-years now and I was really craving it. I didn't have any dijon in-house so I used regular mustard and added mustard seed. It turned out close-...
ADVERTISEMENT
  • Arroz Blanco (Mexican)
  • ARROZ BLANCO "This is from Mexican Everyday (2005, $42) by Chicago restaurateur Rick Bayless, who says that while most people won't believe it, many Mexicans eat garlicky white rice instead of the tomato-red preparati...
  • Tofuna Salad Sandwich
  • TOFUNA SALAD SANDWICH "Even though it tastes like tuna, there's nothing fishy about this sandwich spread! Depending on your vegetarian persuasion, you can throw in chopped hard-boiled egg for extra protein and added f...
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 here's mine......
  • 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!