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

Kathy- I use 3 1/2 lbs. of potatoes

Misc.



Have a great day!

MsgID: 012485
Shared by: Kristine/WI
In reply to: Kristine question
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • County Ham and Corn Casserole
  • COUNTRY HAM AND CORN CASSEROLE 2 cups cubed ham 1/2 cup chopped green onions 1/2 cup margarine or butter, melted 3 eggs, well beaten 1 (15 ounce) can cream style corn 1 (11 ounce) can vacuum packed whole kernel corn w...
  • Simple Dry Spice Rub for Chicken
  • SIMPLE DRY SPICE RUB FOR CHICKEN 2 tablespoons ground cumin 2 tablespoons curry powder 2 tablespoons chili powder 1 tablespoon ground allspice 1 tablespoon ground black pepper 1 teaspoon ground cinnamon Combine all i...
  • Spagehetti Sauce (canning recipe)
  • I can my tomatoes plain then make my sauces from them. This is the recipe from the extension office. It requires a pressure canner: SPAGHETTI SAUCE WITHOUT MEAT YIELD: About 9 pints 30 lb. tomatoes 1 cup chopped o...
  • Caramel Nut Tart
  • This is a Martha Stewart recipe: Caramel-nut tart Categories: None Yield: 1 Servings 1 c Sugar ⅔ c Heavy cream Ľ c (1/2 stick) unsalted butter; cut into small pieces 3 tb Honey ˝ ts Salt 2 ˝ c Walnut halve...
  • Macaroni and Cheese (using Cheddar and Velveeta cheese)
  • MACARONI AND CHEESE 2 cups macaroni, uncooked 6 tbsp. butter or margarine, divided use 3 tbsp. flour 1 3/4 cups milk 1 (10 oz.) stick extra sharp Cheddar cheese, cubed 1 (1/2 lb.) pkg. Velveeta cheese, cubed 6 slices ...
ADVERTISEMENT
  • Egg-free Milk-free Chocolate Cake
  • EGG-FREE MILK-FREE CHOCOLATE CAKE 1 cup all-purpose flour (120 g) 1 cup white sugar (200 g) 3 tablespoons cocoa (45 mL) 1 teaspoon baking soda (4.6 g) 1 teaspoon baking powder (4.6 g) 1/2 teaspoon salt (3 g) 1 cup wat...
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
  • Kathy- I use 3 1/2 lbs. of potatoes
  • 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!