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

Norma, some ideas....

Misc.

Hi Norma,

Sounds like your hubby is my hubby's brother...mine also just like sweet peas and green beans. On occasion, he will eat some other veggie, like he enjoyead my Carrot Souffle, and he has eaten a couple of different versions of sweet potatoes, same for spinach. Luckily, my husband eats what I put in front of him. The menu is completely my domain. He will tell me if he doesn't like something, but that is few and far between.

I just like to color combine to make the plate look pretty and pleasing to the palate. The habit of serving three veggies came about because in the Deep South they always serve "meats and threes", and we have enjoyed it, so I do it also at home. Just do your thing, you're the cook!!

Thanks for your wonderful comments, they brought a smile to my face.

Best Regards, Gina


MsgID: 084623
Shared by: Gina, Fla
In reply to: Meal Planning
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Saturday Night Supper in Cool Florida...
  Gina, Fla
2 Oh Yummy
  Julie C.
3 Gina & Menu planning
  BG
4 Meal Planning
  Norma in Fla.
5 Thank You: Thank you BG, Enjoy....
  Gina, Fla
6 Norma, some ideas....
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Kalamata Olive Herb Butter
  • KALAMATA OLIVE HERB BUTTER 1/2 lb unsalted butter 2 tbsp dijon mustard or more to taste 1 or 2 garlic cloves, pressed 3 tbsp Kalamata olives,* pitted and chopped 1 sprig hyssop or thyme 1/2 tsp fresh rosemary 1/4 tsp ...
  • Scottish Soda Bread
  • SCOTTISH SODA BREAD In Scotland this bread is usually cooled before it is served so that it will slice without crumbling. But it is so delicious hot from the oven that you may just give in to temptation and cut yours...
  • Pasta with Shrimp and Jalapeno-Orange Sauce
  • PASTA WITH SHRIMP AND JALAPENO-ORANGE SAUCE 6 tbsp unsalted butter 24 large shrimp, peeled and deveined 2 tbsp minced shallots 1 small jalapeno chile, seeded and thinly sliced 1/2 cup dry white wine 1 1/2 cup orange j...
  • Stracciatella Florentine
  • STRACCIATELLA FLORENTINE 2 cans (14 1/2-ounces each) fat-free, reduced-sodium chicken broth 1 (10-ounce) package frozen chopped spinach 1/8 teaspoon ground nutmeg 4 eggs, well beaten 1/4 cup grated Parmesan cheese 1 c...
  • Chocolate Velvet Cheesecake
  • Chocolate Velvet Cheesecake 1 cup vanilla wafer crumbs 1/2 cup chopped pecans 3 tablespoons granulated sugar 1/4 cup margarine, melted 16 ounces cream cheese, softened 1/2 cup brown sugar, packed 2 large eggs 6 o...
  • Chicken Tetrazzini for a Crowd (serves 25)
  • CHICKEN TETRAZZINI FOR A CROWD (Serves 25 or can be frozen for later use). 2 pkgs. (7 oz. each) elbow macaroni (or 4 cups) 2 cooking hens (approximately 3 lbs. each) 1 can mushroom soup and 1 can celery or onion sou...
ADVERTISEMENT
  • Cheesecake on a Stick
  • You bake the cheesecake in an 8 inch pan (I saw it on food channel they use the bottomless cake pans instead of the springform pan). Then they let it cool, then add the sticks, cover, and put in the freezer for at leat...
  • Apricot Cookies (another recipe)
  • APRICOT COOKIES 2 cups flour 1/2 lb. (1 cup) butter, softened 1 (8 oz.) pkg. cream cheese, softened Apricot preserves Confectioners' sugar Mix (but don't knead) flour, butter and cream cheese. Refrigerate overnight o...
  • Fall Vegetable Medley (stove top)
  • FALL VEGETABLE MEDLEY "We harvest lima beans, cabbage, and leeks in the fall, but you can substitute other fall vegetables, like beet greens, Brussels sprouts, kale, and boiled cranberry beans." 4 tablespoons oli...
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
  • Norma, some ideas....
  • 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!