ADVERTISEMENT
- Real Recipes from Real People -

not mentioned yet ...

Misc.

Hi no one has mentioned this so i will i may be obvious but who knows .... TRY not to dry anything with a stain still on it. the heat form the dryer will only serve to set the stain more.

You have many ideas from which to work to help you out here. in reading stain guids yours would fall under the catagory for "protin" i think.

I KNOW that streaching a fruit stain over a bowl and pouring HOT water through it works -- this might work with yours as well -- and no chemicals careful not to burn fingers !:)

I like the idea of a papa and moma bib.

We had a little boy in the church nursery who had this and i didn't really know them as at the time i was new after putting on the third set of cloths for him i asked if his mom might mind if i made him some big bibs -- all said she'd love it ~~ so as a suprise i did. She like them VERY much.

I made them so that they were more like a a paint smock with a little cap sleve & velcro at neck with a crumb catching pocket acorss the bottom --- i made them out of CUTE table cloth vinal from the fabric store. these were nice becasue i overlapped the back so the little guy was covered and they were CUTE not dorky bibs ... good luck and if we can help ....
love,
page<><



MsgID: 13975
Shared by: page
In reply to: I have found that . . .
Board: What a Great Idea! at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Michéle
2
  j/va
3
  Margie,TN
4
  Nancy,Wi
5
  jan/ca
6
  Nancy K
7
  leeza
8
  page
9
  Michéle
10
  safety conscious
11
  page
ADVERTISEMENT
Random Recipes
  • Greens and Ricotta Pie (using Swiss chard, no crust)
  • GREENS AND RICOTTA PIE 1 large head Swiss chard (about 1 3/4 pounds) 1 tablespoon olive oil 1 bunch green onions, sliced 1/4-inch thick 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 4 large eggs 1 (15 ou...
  • Lemony Cheesecake Bars (using sweetened condensed milk)
  • LEMONY CHEESECAKE BARS 1 1/2 cups graham cracker crumbs 1/3 cup finely chopped pecans 1/3 cup sugar 1/3 cup melted butter FOR THE FILLING: 2 packages (8 ounces each) cream cheese, softened 1 (14 ounce) can Eagle Bra...
  • Fudge Recipes Using Splenda (2) (repost)
  • Hi Robin, I'm not sure what benefit you'd have using Splenda with marshmallow cream as that is made of sugar. Here are some fudge recipes using Splenda that you might want to try: Low Carb Chocolate Fudge...
  • No-Cook Best-Ever Applesauce (made by freezing apples)
  • NO-COOK BEST-EVER APPLESAUCE 4 to 6 medium apples, unpeeled, cored and quartered 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons fresh lemon juice Place all ingredients in a large resealable bag. ...
ADVERTISEMENT
  • Proliferates (profiteroles, petit choux, cream puffs)
  • PROLIFERATES (PROFITEROLES, PETIT CHOUX OR CREAM PUFFS) "Proliferates, tiny pate a choux puffs filled with ice cream and slathered with warm chocolate sauce, are a Parisian bistro classic. Combining both milk and wa...
  • Crispy Apple Chips
  • CRISPY APPLE CHIPS 1 apple, cut into paper-thin slices 1 teaspoon granulated sugar Heat oven to 200 degrees F. Cover a baking sheet with parchment paper. Arrange apple slices in a single layer on parchment paper; sp...
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
  • not mentioned yet ...
  • 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!