ADVERTISEMENT
- Real Recipes from Real People -

Janet, Thinking of You...

Misc.

as you wait to hear from Bonnie. Here on Cape Cod, we are also very alert to her every move. Hurricane Bob left me without power for six days, and as we all have our own wells, that meant NO WATER. So I mainly stock up on jugs of drinking water and always fill the bathtub for flushing purposes.
As soon as it is evident that a hurricane is going to hit here, I cook up much of the meat in the freezer (meatloafs, fried chicken etc.) as cooked meats can more easily be kept on ice in stryofoam coolers. I always keep Parmalat milk and dried milk. After all, when push comes to shove, you can always live on cereals and milk , fruits etc. because it isn't going to last FOREVER! I just pretend I am camping , and really, I AM!!!


MsgID: 0027587
Shared by: Beege
In reply to: Lori D/FL
Board: Cooking Club at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fresh Minted Garbanzo Salad
  • FRESH MINTED GARBANZO SALAD This is a very refreshing summer salad, and can be made in just 15 minutes. It is high in protein, and can be kept in your refrigerator for a few days getting more flavorful as it marinates...
  • Japanese White Sauce Recipe - yummy yummy
  • This guy has spent years perfecting the sauce and I believe (as do others) that he has done it! He asks that the recipe not be posted anywhere other than his site so that he can see is work was not done in vain. This...
  • Alex Patout's Hush Puppies
  • ALEX PATOUT'S HUSH PUPPIES 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 green onion, finely chopped 2 teaspoons double acting baking powder 1 teaspoon salt 3/4 cup milk 1 egg vegetable oil (for deep-frying) ...
ADVERTISEMENT
  • Kitchen Sink Soup
  • KITCHEN SINK SOUP 1/2 cup dried baby lima beans 1 Tablespoon vegetable oil 1 1/2 cups chopped cabbage 1 cup chpped onions 3/4 cup chopped celery 6 cups water 3/4 cup chopped carrots 1/2 cup chopped parsnips 1/4 cup gr...
  • Steamed Mussels with Minced Garlic (Chinese)
  • STEAMED MUSSELS WITH MINCED GARLIC "This cooking method also works for clams or oysters. Just boil the shellfish until they open, then steam with seasonings and top with fried garlic, spring onion, chile and cilantro....
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
  • Janet, Thinking of You...
  • 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!