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

Dee, the recipe doesn't say, but I did some research...

Misc.
and other pie recipes using 4 cups of finely diced rhubarb call for the 3 oz. size pkg. of Jello. Hope that helps. Please post your results if you make the recipe.
MsgID: 0077318
Shared by: Micha in AZ
In reply to: Recipe: No Bake Rhubarb Pie (using Jello and Coo...
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Machine Shed Dill Carrots
  • MACHINE SHED DILL CARROTS 1 lb. sliced or whole baby carrots 1 cup chicken broth 3 Tbsp. sugar 1 tsp. dill weed 1/4 tsp. salt Dash of white pepper 2 Tbsp. heavy cream 1 tsp. cornstarch 1 tsp. water Simmer carrots in...
  • Frozen Pumpkin Ice Cream (for 1 quart ice cream maker)
  • FROZEN PUMPKIN ICE CREAM 2 eggs 1/4 tsp cinnamon 1/2 tsp nutmeg 1 1/2 cup milk 1 cup sugar 1 cup heavy (whipping) cream 1 cup fresh cooked or solid packed canned pumpkin In a saucepan over medium heat, whisk milk, s...
  • Foccacia Bread (bread machine) - additional notes
  • Recently, I made this bread and divided the dough into two portions. One I used the same day, the other I put in the freezer, after punching it down after the first rise in the bread machine (on dough cycle). I just wra...
ADVERTISEMENT
  • Teriyaki Pork and Vegetables (using Ramen noodles)
  • TERIYAKI PORK AND VEGETABLES 3/4 pound boneless pork loin chops, cut into bits 2 garlic cloves, minced 1 1/2 cups water 1 (3 oz) pkg pork or chicken flavor Ramen noodle soup 1 (16 oz) pkg fresh stir-fry vegetables 1/4...
  • Crunchy Chicken and Rice Bake
  • CRUNCHY CHICKEN AND RICE BAKE 1 (10 3/4-oz.) can cream of mushroom soup 2 cups milk 2 cups chicken, cooked and cubed 1 cup cooked long-grain rice 1 (1-lb.) can cut green beans, drained 1 (2 1/2-oz.) jar sliced mushroo...
  • Dead-Heat Burgoo
  • DEAD-HEAT BURGOO 1 whole chicken 1 lb. pork butt 1 lb. beef shanks 1 lb. lamb shoulder 2 large onions 1/2 bunch celery 2 cups carrots 2 large potatoes 1/2 small head cabbage 6 oz. tomato paste 1 (14.5 oz.) can whole...
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
  • Dee, the recipe doesn't say, but I did some research...
  • 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!