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

Old Fashioned Is Best....

Misc.
Hi Gladys,

Yum this menu sounds absolutely delicious!! I will be trying the Israeli Chicken soon, the seasonings are mouth-watering!

I always enjoy readaing your posts; keep sharing your wonderful stories and recipes!

Your Friend, Gina
MsgID: 085930
Shared by: Gina, Fla
In reply to: Recipe(tried): An Old Fashioned Menu
Board: What's For Dinner? at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chunky Potato and Vegetable Salad
  • CHUNKY POTATO AND VEGETABLE SALAD 12 small red new potatoes (1 pound), quartered 1/2 pound green beans, trimmed 1 large bunch of cauliflower (1 1/4 pounds), cut into florets 1/2 cup pitted black olives, halved (o...
  • South of the Border Chicken Soup (Veg-All, 1992)
  • SOUTH OF THE BORDER CHICKEN SOUP 3 tbsp. vegetable oil 3 corn tortillas cut in 1/2-inch strips 1/3 cup chopped onion 2/3 cup chopped green and red bell pepper 1 clove garlic 1/4 cup flour 2 cans (12 oz.) chicken brot...
  • Taco Salad
  • My husband got sick of sandwiches really quick. He works second shift as well so he likes to take dinner foods. I make him taco salad and he loves it, he even asked if every Friday could be taco salad Friday. containe...
  • Mark's Feed Store Red Potato Salad (copycat recipe)
  • I found this while trying to find the same recipe as you. I think Mark's use celery seed instead of a stalk of celery. I'm going to make it next week. Wish me luck! TASTE'S LIKE MARK'S FEED STORE RED POTATO SALAD "My...
  • Tennessee T Cakes (copycat recipe)
  • TENNESSEE T CAKES (copycat recipe) 4 oz butter 1 1/3 cup firmly packed dark brown sugar 1 egg 1 egg yolk 1 1/2 teaspoon vanilla 1 1/2 teaspoon cinnamon 5 oz (1 cup plus 2 tablespoons) Swan's Down Cake Flour 1/4 teaspo...
  • Recipes Old and New - October 2016 Daily Recipe Swap
  • Happy October! This month we're featuring recipes using Fall harvest fruits and vegetables, Jewish holiday recipes, football watching food and Halloween party recipes. As usual, along with new recipe additions, I will b...
  • Rice, Lettuce, and Mushroom Broth
  • RICE, LETTUCE, AND MUSHROOM BROTH "If you find yourself with too much lettuce and some leftover rice, here's a great way to use both." 8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if d...
ADVERTISEMENT
  • Country Gravy ot White Sauce Varitaion - good recipe
  • I made this recipe , altering it slightly by using butter to make a roux for the white sauce, omitting the cornstarch, and then adding the remaining ingredients, although at lesser amounts to cut the recipe in half. Tu...
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
  • Old Fashioned Is Best....
  • 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!