ADVERTISEMENT
- Real Recipes from Real People -

JO: STILL HATE BLUEBERRIES (sorry)

Misc.


Hi Jo,
I know what your saying but I really, really, really, really don't like blueberries.
I've tried them in pancakes, muffins, pie & syrup i've tried to like them because
they are so pretty and everyone else likes them but I only use them as a garnish.
We just got back from my father's and his new wife 4th of July bash you know
the two family's coming together and getting to know each other a big success.
Well my sister was there and know what a pickey eater I am so she says be sure and try my pumpernickel bread, no I say I don't like pumpernickel bread,have you tasted it , well no , so after I tasted it I love it cound't get enough of the stuff.
So maybe it is time I tried blueberries again. I don't like chocolate either I think I
could be breaking one of the Ten Commandments there.
Well Jo, I hope you had as good of a 4th of July as I did. Can't wait for the fire works to start.
Your friend,
Molly



MsgID: 011203
Shared by: Molly/OH
In reply to: Molly - Re: HATE BLUEBERRIES
Board: Vintage Recipes at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Blueberry Conserve
  • I made these in bith a regular and a sugar free version today and they are delicious! I hope you enjoy them as much as we do! BLUEBERRY CONSERVE 2 cups water 4 cups sugar or Splenda 1/3 cup thinly sliced lemon (appro...
  • Quick and Easy Tacos (using bean dip)
  • QUICK AND EASY TACOS 1 to 1 1/2 pounds good ground beef 1 can Frito's brand jalapeno bean dip Taco shells Shredded lettuce Chopped tomato Grated cheddar cheese Brown ground beef, season with salt and pepper. Stir in ...
  • Raspberry Poundcake
  • RASPBERRY POUNDCAKE 5 eggs 1 2/3 cups sugar 1 1/4 cups unsalted butter room temperature, cut in pieces 2 tablespoons kirsch, framboise or other fruit liqueur 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 t...
ADVERTISEMENT
  • Lemony Squash and Carrots (using grated winter squash)
  • LEMONY SQUASH AND CARROTS "Hard winter squash usually takes more than an hour to bake, but when grated and sauteed, it takes less than one-quarter of that time. You can grate the squash easily in a food processor. It ...
  • Jelly Roll (sponge cake, 1960's)
  • JELLY ROLL 6 eggs, separated 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup sifted flour 1/4 cup confectioner's sugar 1...
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
  • JO: STILL HATE BLUEBERRIES (sorry)
  • 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!