ADVERTISEMENT
- Real Recipes from Real People -

Jean, if you would like to . . .

Misc.
send me your name and address I will personally see to it that yu get some good old Georgia stone-ground grits from the mill in our valley. It makes me very unhappy when folks cannot get good grits -- not that pap that is called instant. Do you know what grits stands for?? Girls Raised In The South -- GRITS. Take care.

e-archive_mail is "eteska@valencia3.sundial.net"

MsgID: 121356
Shared by: Elinor/FL
In reply to: Re: More ring 'baloney' - aren't regiona...
Board: Chat Board at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Microwave French Onion Soup
  • MICROWAVE FRENCH ONION SOUP The microwave is a miracle worker when it comes to preparing classic dishes like French onion soup. Instead of spending hours on the stovetop, this savory soup is ready in no time at all! ...
  • Grouper Piccata (NOT Bonefish Grill)
  • Grouper Piccata - menu description Source: Bonefish Grill Sautéed crispy, topped with a lemon caper butter sauce. ********************************************************* Bonefish Grill's recipe is not available on th...
  • Lemon Cajun Sweet Dough Pies
  • LEMON CAJUN SWEET DOUGH PIES FOR THE SWEET DOUGH: 5 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/4 cup vegetable shortening 1 1/2 cups...
ADVERTISEMENT
  • Skillet Meat Loaf (Wesson Oil, 1958)
  • SKILLET MEAT LOAF 1 1/2 pounds ground beef 1 cup soft bread crumbs 1 cup chopped celery with a few minced leaves I small onion, chopped 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 egg 1 (8 ounce) can tomato sauce, suc...
  • Back-Of-The-Stove Baked Beans
  • BACK-OF-THE-STOVE BAKED BEANS 5 slices bacon 1 large onion, diced 2 cans white beans, rinsed and drained 1 cup chicken broth 1/2 cup molasses 1/4 cup tomato paste 1/4 cup brown sugar 1 1/2 tsp dry mustard 1/2 tsp salt...
  • Always Ready Bran Muffins (make ahead)
  • ALWAYS READY BRAN MUFFINS "These muffins are made, stored in the refrigerator, and baked whenever they are wanted." 3 cups unprocessed wheat bran, divided use 1 cup boiling water 1 cup sugar 1/2 cup margarine, soften...
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
  • Jean, if you would like to . . .
  • 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!