ADVERTISEMENT
- Real Recipes from Real People -

Norene...

Misc.

Hello again Norene,

Thank you for your kind words. Please e-mail me for info: Betsy@recipelink.com

I look forward to hearing from you.

Betsy



MsgID: 0047144
Shared by: Betsy at TKL
In reply to: Thank You: Thanks, Betsy!
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sandy G., North Carolina
2
  Betsy at TKL
3
  Norene Gilletz
4
  Betsy at TKL
5
  Norene Gilletz, Toronto
6
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • Zucchini with Onion and Parsley
  • ZUCCHINI WITH ONION AND PARSLEY 1 pound zucchini (2 to 3 medium) 2 tablespoons unsalted butter 1 small onion, very finely chopped (I used sweet onion from the garden) Salt and freshly ground black pepper, to taste ...
  • Apple and Celery Salad
  • APPLE AND CELERY SALAD "Wonderfully tart, crunchy and refreshing. A nice light touch with such a filling meal." 2 Granny Smith apples, cored, and thinly sliced 2 celery ribs, thinly sliced on the diagonal 6 radishes,...
  • Healthy accompaniments with pork medallions
  • I like to serve grilled peaches or sauteed apples with my pork. It's a nice accompaniment: healthy and tart. I also like to serve mashed banana squash or butternut squash with it. It's both sweet and savory and full o...
  • Chile Verde (La Frontera Style)
  • CHILE VERDE (LA FRONTERA STYLE) "This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desir...
  • Simple Bouquet Garni (1973)
  • SIMPLE BOUQUET GARNI Sprinkle a pinch of thyme on a few dried celery ribs. Add 1 bay leaf, and tie in a small cheesecloth or white cotton bag. If you use fresh herbs, they can simply be tied together in a small bundle...
  • Butterscotch Cake (1941)
  • BUTTERSCOTCH CAKE 1 3/4 cups brown sugar, divided use 3/4 cup butter, divided use 1 1/2 cups milk, divided use 3 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 3 eggs, well...
ADVERTISEMENT
  • Strawberry-Almond Muffins
  • STRAWBERRY-ALMOND MUFFINS 1/2 cup butter, softened 3/4 cup sugar 2 eggs 1/2 cup milk 1 1/2 tsp. almond extract 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 tbsp. baking powder 1/4 tsp. salt 2 cups fresh...
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
  • Norene...
  • 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!