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

Contents of a Junkaholics drawer...here you go B/La

Misc.

Here are just the highlights

1. aquarium filter--haven't had a fish in 5 yrs.
2. Pr. one-eared sunglasses
3. 1 tube Ora-Jel--our baby is 15
4. Christmas card from a N.Y. Chinese Restaurant
5. pkg. push pins for corkboard--don't own one
6. 4 empty film canisters
7. owner's manual for appliances long gone
8. swim nose plug
9. 3 keys that appear to open nothing I own
10. A Mitch Rider and the Detroit Wheels cassette--unopened



  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Joy of Cooking Rich Rolled Sugar Cookies
  • JOY OF COOKING RICH ROLLED SUGAR COOKIES "Christmas wouldn't be Christmas without an assortment of these. If you don't have cookie cutters, make templates by drawing shapes on a piece of paper, enlarging them on a pho...
  • Ham-Potato Salad (with Cheddar and hard boiled eggs)
  • HAM-POTATO SALAD 3 cups diced cooked potatoes 2 cups diced cooked ham 3 hard-cooked eggs, chopped 1/2 cup shredded cheddar cheese 1/4 cup chopped green onion FOR THE DRESSING: 3/4 cup mayonnaise 1 tbsp Worceste...
  • Southern Style Sausage Gravy and Bisquit
  • Hello, You have already been given good recipes for the basic white sausage gravy. However, they have left out the most important part which takes it from good to fantastic, and it's very simple. Depending on the amount ...
  • Broccoli with Ham Hollandaise (Sealtest, 1940)
  • BROCCOLI WITH HAM HOLLANDAISE 3 1/2 tablespoons butter 2 1/2 tablespoons flour 1 1/4 cups milk 2 egg yolks 1 1/2 tablespoons lemon juice 1/2 teaspoon salt Few grains pepper 1/4 cup chopped cooked ham Cooked broccoli ...
  • Orange Vanilla French Toast
  • ORANGE VANILLA FRENCH TOAST 2 c. fresh orange juice 2 c. half & half 6 eggs 1/4 c. sugar 1 1/2 tbsp. Grand Marnier 3/4 tsp. vanilla 1 (16 oz.) loaf day-old French bread, cut diagonally into 1 1/2 inch thick slices 10 ...
ADVERTISEMENT
  • Favorite Ham and Potato Bake (Campbell's, 1977)
  • FAVORITE HAM AND POTATO BAKE 1 (10 3/4 ounces) can condensed cream of mushroom soup 1/2 cup milk Dash pepper 4 cups thinly sliced potatoes 1 1/2 cups diced cooked ham 1 small onion, thinly sliced 1 tablespoon butter ...
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
  • Contents of a Junkaholics drawer...here you go B/La
  • 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!