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

Kevin

Misc.
Kevin:

Jil has some very good ideas. I found some flannel-backed red-and-white checked tableclothes on the internet you might want to check out:

http://www.marko.com/vinyl/5741.html

I think you may find what you want, IF you want vinyl with flannel backing.

Good luck to you.

MsgID: 0050205
Shared by: KellyWA
In reply to: Red and white checked tableclot
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Res and White Checked Tablecloth
  Kevin Ferris, St. Louis
2 Red and white checked tableclot
  Jil
3 Kevin
  KellyWA
4 Kevin
  Val KCMO
5 Red and White Checkered Tablecloth
  Ruth in St. Louis
6 Re: Red/White Checked Tablecloth
  Kevin in St. Louis
ADVERTISEMENT
Random Recipes
  • Chinese Steamed Buns - Plain and Pork Filled
  • CHINESE STEAMED BUNS Plain and Pork Filled Here is a recipe that I adapted from several sources. I've used it for Chinese Steamed Buns and Chinese Steamed Pork Buns and my family can't get enough of them. 1 1/2 cups ...
  • Texas Toast (NOT Sonny's BBQ)
  • TEXAS TOAST 2 sticks unsalted butter, at room temperature 8 cloves garlic, pureed Salt and freshly ground pepper 2 loaves good white bread, cut into 1-inch thick slices Mix together the butter and garlic in a bowl an...
  • Tuna Noodle Casserole
  • TUNA NOODLE CASSEROLE 8 oz. medium egg noodles, uncooked 2 cans (6 oz. each) tuna fish, flaked and well drained 1 (10 3/4 oz.) can cream of mushroom soup 1/2 soup can of milk frozen green peas (optional)* potato chips...
  • Lebanese Spinach Triangles (freeze ahead)
  • LEBANESE SPINACH TRIANGLES "In homes in Lebanon, these triangles are made small and dainty, while those sold in bakeries and sandwich shops are much larger." FOR...
  • Eggplant Croquettes
  • EGGPLANT CROQUETTES 2 eggplants, peeled and cubed 1 cup grated sharp cheese 1 cup seasoned bread crumbs 2 eggs 2 tbsp chopped fresh parsley 2 tbsp onion 1 clove garlic, minced 1 tsp salt 1/2 tsp pepper 1 cup corn oil ...
  • Spicy Pistachio Chicken
  • SPICY PISTACHIO CHICKEN 4 broiler-fryer chicken breast halves, skinned, boned, cut in long strips 1 teaspoon garlic salt 1/2 teaspoon seasoned pepper 2 tablespoons vegetable oil 2 large garlic cloves, minced 1 medium ...
ADVERTISEMENT
  • Bacon-Broiled Scallops
  • BACON-BROILED SCALLOPS 24 large sea scallops (1 1/4 lbs) 12 slices bacon salt seasoned pepper lemon wedges (for serving) Rinse scallops with running cold water to remove sand from crevices. Pat dry. Preheat broiler...
  • The Decadent Crustless Quiche
  • THE DECADENT CRUSTLESS QUICHE FOR THE EGG MIXTURE: 5 medium eggs 1/4 cup skim milk 1/3 cup grated sharp cheddar cheese 1/3 cup grated Monterey jack cheese with jalapeno pepper 1/3 cup grated mozzarella cheese FOR T...
  • Ruby's Ham and Pea Pasta (Ruby Tuesday)
  • I am not sure the portions but the ingredients to the ham and pea pasta is: cubed ham peas rotini noodles ranch dressing mayo salt pepper mix all ingredients together. I worked for ruby tuesday for over 4 years and ...
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
  • Kevin
  • 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!