ADVERTISEMENT
- Real Recipes from Real People -

Blue Willow Inn Cookbooks.....

Misc.
ADVERTISEMENT
Hi June,

Both Blue Willow Inn cookbooks and one written by Michael and Jane Stern I found at Barnes and Noble but I am sure you can have some fun bidding and getting them for a lower price from eBay. Both books are wonderful and full of southern recipes, good ones too!!

~G
MsgID: 0818776
Shared by: Gina, Fla
In reply to: Thank You: Thanks for the directions!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Creole Mustard
  • HOMEMADE CREOLE MUSTARD 1 cup yellow mustard seeds* 1 cup dry white wine 1 clove garlic, peeled and minced 1 teaspoon celery seeds 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground cloves Pinch of groun...
  • Pear Almond Flan
  • PEAR ALMOND FLAN 4 Tbsp. flour, divided use 1 cup granulated sugar, divided use 1 1/2 tsp. baking powder 3 oz. soft tub margarine 2 egg whites 1 tsp. vanilla 5 pears, peeled and thinly sliced ...
  • Tomato Sipper Soup (using cream of tomato soup)
  • TOMATO SIPPER SOUP 2 cans (10 3/4 oz. each) condensed cream of tomato soup 2 cans (10 1/2 oz. each) beef consomme 1 cup water 1/3 cup thinly sliced onion 4 peppercorns 1/2 teaspoon salt 1 tablespoon lemon juice 1/4 t...
ADVERTISEMENT
  • Bakery Cookie Recipes (12)
  • I have a whole bunch of commercial recipes and recipes from bakeries, which I'll split into two replies. Below are MAGNOLIA BAKERY PEANUT BUTTER COOKIES 11/4C All Purpose Flour (12 oz/284ml) 3/4 tsp Baking Soda (.22...
  • PF Changs Lettuce Wraps (copycat recipe)
  • P.F. CHANG’S LETTUCE WRAPS This recipe was fantastic, If you use a food chopper like (pampered chef) It makes the consistancy just like the resturant. Next time i will cut the ginger in 1/2 - it was too much. Yo...
  • Greens Restaurant Mushroom Stock (vegetarian)
  • MUSHROOM STOCK "We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts." 1 yellow onion, thinly sliced 1 leek top, chopped and washed 4 cloves garlic, crushed, not peeled 1 ounce drie...
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
  • Blue Willow Inn Cookbooks.....
  • 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!