ADVERTISEMENT
- Real Recipes from Real People -

June, now that you mention it...

Misc.
I have never seen heads of cabbage that size anywhere except around here. Hmmm - I bet your right about them possibly being a particular variety. I'm sure that you would need at least two heads of the normal cabbage to make that wonderful recipe!!

This next weekend, Atkin's starts their scarecrow workshops. We went and made scarecrows with our girls when they were young, then put them in front of the house for Halloween and Thanksgiving. As I recall, that year we had an early snowstorm, on Thanksgiving Day. The scarecrow was covered with a blanket of snow. We, also, went to the gingerbread house workshop when they were young. Atlin's has provided us with many happy memories:-)
MsgID: 0817883
Shared by: Jackie/MA
In reply to: Atkins - oh, how I remember the smell of...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (23)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Brian from Western PA
2
  june/FL/Cape Cod
3
  Brian Western PA
4
  Carolyn, Vancouver
5
  Claudette/FL
6
  june/FL/Cape Cod
7
  manyhats
8
  june/FL/Cape Cod
9
  Karyn/IN
10
  june/FL/Cape Cod
11
  Claudette/FL
12
  june/FL/Cape Cod
13
  manyhats
14
  Karyn/IN
15
  june/FL/Cape Cod
16
  Jackie/MA
17
  june/FL/Cape Cod
18
  Jackie/MA
19
  june/FL/Cape Cod
20
  Jackie/MA
21
  june/FL/Cape Cod
22
  Jackie/MA
23
  june/FL/Cape Cod
24
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Blueberry Crisp
  • BLUEBERRY CRISP 3 cups fresh blueberries 2 tablespoons lemon juice 2/3 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking oats 3/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/3 cup cold butter Hal...
  • Rocky Road Parfaits (freeze ahead)
  • ROCKY ROAD PARFAITS 10 ounces semisweet chocolate, chopped (or one 10 ounce package semisweet chocolate chips 3 tablespoons vegetable oil 2 cups mini-marshmallows 3 pints chocolate ice cream, softened until spreadable...
  • Gullet Bread (using baking powder)
  • A friend brought me this bread YEARS ago. I don't make it too often as I can't leave it alone.....but it is great with homemade soups, or just with honey! GULLET BREAD Make a soft dough of: 3 1/2 cups flour 1 1/2 T...
ADVERTISEMENT
  • Double-Layer Truffle Brownies
  • DOUBLE-LAYER TRUFFLE BROWNIES "My bakery manager, Lori Maki, gave me this recipe. I have never seen another one quite like it. It has a fudgy brownie base filled with walnuts, and a ganache layer that is baked right o...
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
  • June, now that you mention it...
  • 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!