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

Elly, Presidential greetings...

Misc.

I simply called my congressman whose office
faxed the request into the proper office for
the official presidential greetings. It only
took three days! My folks loved it.

You have made me cry with your post. Thank
you for being such a conscientious person.
You were there when I needed you and I sure
do appreciate all your efforts as did my
parents.

Doesn't TKL attract the best people?

  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Potato Dumplings (using raw potatoes)
  • POTATO DUMPLINGS 4 cups raw potatoes, finely ground (use food processor, meat grinder or hand grater) 1 teaspoon baking powder 1 teaspoon salt 2 cups flour (more may be added for right consistency) Salt pork, bacon, o...
  • 25 Food Gift Ideas for the Holidays
  • 25 FOOD GIFT IDEAS FOR THE HOLIDAYS 1. Get a 2-liter of Soda Pop, Microwave Popcorn and a gift certificate for a movie rental. 2. Blueberry Muffin Mix and attach saying on it - "You're gettin' "Muffin" for Christmas...
  • Tafina (Veal, Chickpea, and Potato Stew with Turmeric)
  • Tafina (Tunisian Jewish) Veal, Chickpea, and Potato Stew with Turmeric The sabbath adafina of Spanish Jews was a kind of stew or hotpot, which belongs to the same family of dishes as the Catalan escudella, the Andalu...
  • Korean-Style Ribs (using beef short ribs)
  • KOREAN-STYLE RIBS 4 pounds beef short ribs, cut cross-grain 1/2-inch thick* FOR THE MARINADE: 2 tablespoons fresh ginger, minced 1 tablespoon fresh garlic, minced 1 tablespoon green onions,...
  • More tips on baked potatoes for a crowd
  • I just made 55 baked potatoes for a group of high school girls for a Valentine's classroom lunch and have a few tips. I did NOT wrap the potatoes in foil because Alton Brown (from the Food Network) and several other int...
ADVERTISEMENT
  • Grateau (French Meat Pie)
  • GRATEAU (FRENCH MEAT PIE) 1 (3 to 4 lb) pork butt, ground fine - (untrimmed of fat) 5 shakes ground cinnamon 5 shakes ground clove 4 shakes allspice salt and pepper to taste 3 medium to large onions 2 to 3 cups wate...
  • Utica Pustie Recipes (Pastaciotti) - 2
  • PUSTIES (CHOCOLATE) Adapted from source: St Anthony's cook book (Isabelle Guido)/cnyforum.org This makes 14 big pusties or 24 small FOR THE FILLING: 1 cup white granulated sugar 3 heaping tbsp....
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
  • Elly, Presidential greetings...
  • 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!