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

Mickey, I am serious, I can relate.

Misc.
I as you probably read came from the south and that's part of life; having big meals. My goodness, even if I try to follow a recipe that serves 4 you bet it will serve 8 to 10 by the time I get through "adding to" and "adjusting". It doesn't matter though. Now, when we have leftovers I just send it with my husband to the office to feed his employees for lunch the following day. One time a guy that works there asked me if I used to cook for the military or a school LOL He knew better but had to have a "come back" for the shocked expression on his face when I walked in one day with a 8 qt. pan of hot chicken and dumplings. (Now, that was what I had extra aside from what I had held out for dinner that night.) And you mentioned desserts. I used to fix something every night but, now I cut back on that. I usually have such a huge dinner no one has room for dessert. I still do my share of the sweets though. Your friend, Janie
MsgID: 0812553
Shared by: Janie, Washington
In reply to: Janie,You have a great sense of humor!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Blackberry Iced Tea
  • BLACKBERRY ICED TEA "This recipe for Blackberry Iced Tea adapted from Southern Living magazine uses baking soda to preserve the vibrant colors of the berries in the tea." 3 cups fresh or thawed frozen blackberries 1 ...
  • Honey Pecan-Crusted Chicken
  • HONEY PECAN-CRUSTED CHICKEN Crunchy and sweet! 8 pieces skinless chicken breast halves 1/4 cup honey Salt and pepper to taste 2 tablespoons Dijon-style mustard 1/4 teaspoon paprika or seasoned salt 1/8 teaspoon garli...
  • Mother's Day Recipe Collection, Menus More
  • HAPPY MOTHER'S DAY! May 14 We wish you and yours a very Happy Mother's Day whether you share the day with your Mother, or from across the miles, or with the memories of her that you hold in your heart. A BIG THANK YO...
ADVERTISEMENT
  • Savory Chicken Breasts (pressure cooker)
  • SAVORY CHICKEN BREASTS 3 chicken breasts, cut in half, skin removed 2 tbsp vegetable oil 1 1/2 cups strained tomatoes 1 cup water 1 carrot, chopped 1 tbsp minced onion salt and pepper paprika 1 can (4 oz) button mushr...
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
  • Mickey, I am serious, I can relate.
  • 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!