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

I think this is what my Grandmother used to called Souse

Misc.
Grandmother used to called Souse (pronounced to rhyme with house).

MsgID: 036726
Shared by: Sue-WA
In reply to: ISO: Sueltze
Board: International Recipes at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Slow Cooker Chicken Fajitas
  • SLOW COOKER CHICKEN FAJITAS 1 Reynolds Slow Cooker Liner 2 pounds boneless, skinless chicken breast halves 1 medium onion, thinly sliced 1 large red bell pepper, cut into thin strips 1 large green bell pepper, cut int...
  • Microwave Cherry Crisp
  • MICROWAVE CHERRY CRISP 1 (21 oz) can cherry pie filling 3/4 cup packed brown sugar 2/3 cup quick-cooking oats (not instant) 1/3 cup all-purpose flour 1/4 cup cold butter or margarine vanilla ice cream (optional) Spoo...
  • Flourless Chocolate Almond Sheet Cake
  • FLOURLESS CHOCOLATE ALMOND SHEEET CAKE "Chocolate cake goes gluten-free simply by substituting almond flour for all-purpose wheat. The bonus is deliciously nutty flavor and a decadent crumb. The cakes surface might cr...
  • Pork Chops Marsala
  • PORK CHOPS MARSALA 6 tablespoons all-purpose flour, divided use 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1/3 cup minced shallots (about 2) 2 teaspoons bottled minced garlic 1 (8 ounce) pa...
ADVERTISEMENT
  • Avocado Salmon Quiche
  • AVOCADO SALMON QUICHE FOR THE PASTRY: 2 cups flour 1/4 lb. butter 1/4 cup water, approximately 1/3 cup plus 3 Tbsp. dried beans or rice (for blind baking crust) ...
  • Potato Caesar Chicken Salad (using canned new potatoes)
  • POTATO CAESAR CHICKEN SALAD 1 Tbsp. vegetable oil 12 oz. skinless, boneless chicken breast halves, cut in bite-size strips 2 cans (14 1/2 oz. each) Del Monte Whole New Potatoes, drained and halved 1 (10 oz.) pkg. torn...
  • Sanfratello's like Pizza
  • I grew up on the south side of Chicaago so I know what good pizza tastes like. Here is a Sanfratello's Pizza style crust. I hope you find it. It's very good. I cooked it in a rocket hot oven. 500 plus degrees for 7 min...
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
  • I think this is what my Grandmother used to called Souse
  • 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!