ADVERTISEMENT
- Real Recipes from Real People -

fun!

Misc.

It is fun! i guess you could get a little board if you went allthe time. I like to go to Lecters becasue they have everything gadget wise. Not small appl. though. I like department stores for them or bed bath & beyond.
Rhonda it is fun to see the things and touch and feel them and decide itf they are rREALLY worth it. over at k-mart or targ it 's okay but not so much. If when you do get to town check out a mall, they'd have a lecters or sinmilar. they have a lot of stuff hanging on peg on the wasll at kitchen stores, and thing you may have never thought of. I don't do a lot of catalog stuff but enjoy sitting with one as well.
I just like it that's all. :)
you are out in the bonies hugh?? bet it is nice. beautiful country up your way. we took a trip once ...
Well gotta run, we'll keep you posted on new gadgets no fear there ...
page<><
oh and i'll think about the shoe thing, seems to me you could make a wooden stacking thing the would have a tilt on it I'know I've seen something like this in a mag.
it would sit at the back of the closet or even a little forward with a false back to it. 1 by 1 used as toe stoppers.
nothing in the stores work.
have you looked in wood working magizens? or on line for them??? there are craft pages and i know i've been to awoodcrafter page her on the web... run a serch. you might find a message board like this.
page<><
MsgID: 11826
Shared by: page
In reply to: you won't believe it...but...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kathy/MI
2
  Page
3
  Rhonda, CA
4
  page
5
  Janine
6
  Sarah
7
  Kathy/MI
8
  page
9
  Kathy/MI
10
  page
ADVERTISEMENT
Random Recipes
  • Southern Cornmeal Waffles (blender)
  • SOUTHERN CORNMEAL WAFFLES 2 eggs 1 3⁄4 cups lowfat buttermilk 1⁄3 cup margarine or butter, melted 1 1⁄4 cups all-purpose flour 3⁄4 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powd...
  • Dor Stop Restaurant Italian Jumbot (breakfast hash)
  • DOR STOP RESTAURANT ITALIAN JUMBOT 1 tablespoon vegetable oil 8 ounces hot sausage link 2 tablespoons water 1 (4-ounce) stick (1/2 cup) margarine 6 cups peeled, chopped (for home fries), boiled potatoes 1 1/2 cups coa...
  • Cranberry Pudding Cake
  • CRANBERRY PUDDING CAKE 1 cup sugar, divided use 1 1/2 cups fresh cranberries 2 teaspoons grated orange rind 1 3/4 cups unsweetened orange juice 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1...
  • Pineapple Cheese Pie (using cream cheese) (1970's)
  • PINEAPPLE CHEESE PIE 1 (9 ounce) can crushed pineapple 1/3 cup plus 1/2 cup sugar, divided use 1 tablespoon cornstarch 1 (8 ounce) package cream cheese, at room temperature Pinch of salt 2 eggs 1/2 cup milk 1/2 teaspo...
  • Soft Popcorn Balls
  • SOFT POPCORN BALLS 10 ounces unpopped corn 1/4 cup butter or margarine 1 (24 ounce) bag mini-marshmallows food coloring (optional) Pop the popcorn. Remove all kernels that are not popped. Put popped corn in a large r...
ADVERTISEMENT
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
  • fun!
  • 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!