ADVERTISEMENT
- Real Recipes from Real People -

Pat...

Misc.


Hi Pat,

There is a scalloped potato recipe swap going on in the It's My Party board if you're interested.

Betsy


MsgID: 0035130
Shared by: Betsy at TKL
In reply to: ISO: Scalloped potatoes, would like a recipe,
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Pat/AR
2
  Betsy at TKL
3
  Nalani AZ
4
  Tracie Obermiller
ADVERTISEMENT
Random Recipes
  • Foster's Market Quick Herb Mayo (blender)
  • QUICK HERB MAYO 1 cup mayonnaise 2 tablespoons fresh flat-leaf parsley 2 tablespoons fresh dill 1 tablespoon fresh lemon juice 4 fresh basil leaves Sea salt and freshly ground pepper Put mayonnaise, parsley, dill, le...
  • Corn and Poblano Chowder Recipes (not Sizzler's) - 4
  • Could not find Sizzler's recipe on the Internet. Here are a couple of recipes you could experiment with. Please share your results with us. Good luck! Halyna CORN CHOWDER WITH POBLANO Source: Nestle Servings: 6 1 ...
  • Chexicago Party Mix (microwave)
  • CHEXICAGO PARTY MIX 3 cups Corn Chex cereal 3 cups Wheat Chex cereal 2 cups Chocolate Chex cereal 2 cups bite-size square cheese crackers, divided use 3 cups cheese popcorn, divided use 1/4 cup butter 1/3 cup light br...
  • Blue Smoke Restaurant Strawberry Rhubarb Cobbler
  • BLUE SMOKE STRAWBERRY-RHUBARB COBBLER "Most barbecue restaurants don't have an official pastry chef, but Blue Smoke has the talented Jen Giblin. I spent a lot of time in her area of the kitchen during my extended stay...
ADVERTISEMENT
  • Zucchini Bread (using whole wheat flour and oats)
  • ZUCCHINI BREAD 3 eggs 1 cup sugar 1 Tbsp. vanilla 1/4 cup oil 1 tsp. ground cinnamon 2 cups raw zucchini, grated (about 2 large zucchini) 1 tsp. baking soda 1 Tbsp. baking powder 2 cups whole wheat flour 1 cup oatmeal...
  • Basic Scones
  • BASIC SCONES This recipe is not low fat or low carb but I think it makes really yummy scones. 1 3/4 cups all-purpose flour 1 tablespoon light brown sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/3 cu...
  • Ham and Cheese Ball
  • HAM AND CHEESE BALL 1 cup ground cooked ham 8 oz shredded cheddar 1 tsp worcestershire sauce onion powder to taste 8 oz cream cheese 1 tsp tabasco sauce 1/2 tsp lemon juice Mix all ingredients and...
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
  • Pat...
  • 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!