ADVERTISEMENT
- Real Recipes from Real People -

Pam....

Misc.

Get a package of either white Rit or the package of color remover by Rit and follow the directions on that. sometimes that helps clothes that have been washed many times. Used to do that to whiten up dingy uniforms. In the future, you might try just rinsing out the clothing as soon as possible after wearing, then treating with whatever method you prefer before washing. when we first moved to Tx, my boys brought home dirt that I wasn't familiar with. I would rinse it out and then put it to soak overnight in a solution of hot water and Biz or something like that with just a little soap and then wash them. Hope you find someting that works for you.



MsgID: 131441
Shared by: marilyn
In reply to: ISO: Texas dirt won't go away!
Board: What a Great Idea! at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Pam/TX
2
  gramaj
3
  Pam/TX
4
  missy
5
  Pam/TX
6
  missy
7
  marilyn
8
  Pam/TX
9
  gramaj
10
  marilyn
ADVERTISEMENT
Random Recipes
  • Cheddar Fondue (using milk, onion and Worcestershire)
  • CHEDDAR FONDUE 1 pound cheddar cheese, shredded 2 tablespoons all-purpose flour 1 cup milk 1 teaspoon grated onion 1 teaspoon Worcestershire sauce 1 pinch ground cayenne pepper Salt, to taste French bread cubes, for...
  • Buttermilk from powdered milk
  • To 1 quart of reconstituted fat free powdered milk add 1/2 cup fresh buttermilk. Let stand covered at room temperature for 12 hrs. Stir and refrigerate. Use as fresh buttermilk. Recipe can be increased as you like using ...
  • Summer Sherbet
  • SUMMER SHERBET 2 cups sugar 2 cups water 1 cup fresh orange juice 3/8 cup fresh lemon juice 2 medium bananas, mashed 2 egg whites, stiffly beaten In saucepan combine sugar and water. Bring slowly to boil; then simmer...
  • Dijon Chicken Drummettes Deluxe
  • DIJON CHICKEN DRUMMETTES DELUXE 20 broiler-fryer chicken drummettes 1/2 cup fat-free, cholesterol-free mayonnaise 3 tablespoons Dijon mustard 1/2 teaspoon grated onion * 2 cups cheese breadcrumbs 1/2 teaspoon pepper ...
ADVERTISEMENT
  • Wine Braised Pork Loin
  • WINE-BRAISED PORK LOIN 2 teaspoons kosher salt 1 pinch ground cayenne pepper 1 teaspoon ground black pepper 2 tablespoons brown sugar 1 pinch ground allspice 2 pounds pork loin 2 tablespoons oil 2 onions, chopped...
  • Scallop Crisp Spring Moon (Chinese)
  • SCALLOP CRISP SPRING MOON "The Spring Moon serves a heavenly crisp for dimsum that Chef Yip wraps in two ways. This recipe is written for the triangle version. If you want to make the mini-rolls, use 16 spring roll wr...
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
  • Pam....
  • 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!