ADVERTISEMENT
- Real Recipes from Real People -

Gina - so good to see your name again -

Misc.
You and your stories are missed alot - please don't stay away - the "family" misses you.

June
MsgID: 0813506
Shared by: june/FL
In reply to: Hi! Gina
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Queso Fresco Lasagna
  • QUESO FRESCO LASAGNA Happily, pasta is no longer limited to Italian cooking. With the increased availability of pasta sheets, imaginative cooks are using them for all sorts of wonderful dishes. If you have guests wi...
  • Orange Blossom Wedding Cake
  • ORANGE BLOSSOM WEDDING CAKE Makes 1 (3-tier) cake with square layers Servings: 50 FOR THE CAKE: 5 1/2 cups sifted cake flour 6 tsp double-acting baking powder 2 tsp salt 3 cups sugar, divided...
  • Frosty Pumpkin Pie
  • FROSTY PUMPKIN PIE 1 (9- inch) graham cracker pie crust 1 cup pumpkin 1/4 cup brown sugar 1 1/2 teaspoons pumpkin pie spice 1 quart low fat vanilla frozen yogurt, softened (4 cups) Bake crust at 375 degrees F for 8-1...
  • Wolf Brand Chili (copycat recipe)
  • This is the only Wolf Brand recipe I could find. Perhaps you could tweak it to your needs. Good luck. WOLF BRAND CHILI (copycat recipe) 1 tsp. shortening 2 lbs chili grind or small cubed beef chuck 1 (14.5 oz.) can ...
ADVERTISEMENT
  • Rosie's Bakery Hot Fudge Filling
  • ROSIE'S BAKERY HOT FUDGE FILLING Source: Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book Makes 3/4 cup 2 oz unsweetened chocolate 6 tbsp hot water 5 tbsp plus 2 tbsp butter, uns...
  • Pepper Frittata with Dill (serves 3)
  • PEPPER FRITTATA WITH DILL 1 tablespoon butter or margarine 1 cup chopped onion 1 green bell pepper; finely chopped 1 red bell pepper; finely chopped 1 tablespoon flesh dill, snipped into small pieces 2 garlic cloves, ...
  • Crispy Onion Chicken (using French fried onions)
  • CRISPY ONION CHICKEN 4 skinless boneless chicken breast halves 3 tablespoons French's Prepared Mustard 1 1/3 cups French's French-Fried Onions, lightly crushed Preheat oven to 350 degrees F. Spread mustard evenly on...
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
  • Gina - so good to see your name again -
  • 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!