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

Pat - what kind of marrow

Misc.
Pat, unfortunately I can't help with a recipe but I'm wondering what kind of marrow?Growing up in South Africa we used to call zucchini "baby marrow". Is this a zucchini jam? Or?
Tracey
MsgID: 0050378
Shared by: Tracey, CA
In reply to: ISO: marrow and ginger jam
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: marrow and ginger jam
  Pat Lyne Ont.
2 Pat - what kind of marrow
  Tracey, CA
3 Recipe: Marrow and Ginger Jam
  N.Bolland, New Zealand
4 Thank You: Marrow and Ginger Jam
  Francine Mckenna, Germany
ADVERTISEMENT
Random Recipes
  • Egg and Potato Burritos
  • EGG AND POTATO BURRITOS "This breakfast burrito is your usual egg and potato breakfast wrapped up with avocado, homemade salsa, and a dash of hot sauce - a satisfying, vaguely Southwestern take on the egg sandwich. St...
  • Mackie's Orange Sauce (copycat recipe)
  • I found this on a Reddit discussion about the Mackie's Orange Sauce. Take it for what its worth. This is the only recipe I found. MACKIE'S ORANGE SAUCE (copycat recipe) Source: Reddit It's 70% Heinz Ketchup, 20% Can...
  • Tender Chocolate Cupcakes
  • TENDER CHOCOLATE CUPCAKES 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup sugar 2 eggs 2 squares (1 ounce each) u...
  • Heirloom Tomatoes with Lemon Tahini (food processor)
  • HEIRLOOM TOMATOES WITH LEMON TAHINI 1/2 cup tahini (sesame seed paste) Zest of 2 lemons 5 Tbsp. fresh lemon juice 8 medium heirloom tomatoes, washed and cut into 1/4-inch-thick slices 1 lemon, thinly sliced, for garni...
ADVERTISEMENT
  • Peg Bracken's Stayabed Stew (1960's)
  • STAYABED STEW "This is for those days when you're en negligee, en bed, with a murder story and a box of chocolates, or possibly a good case of flu." 2 pounds stewing beef, cut in cubes 1 (10 3/4 ounce) can condensed ...
  • Red Robin Campfire Sauce (repost)
  • Hi DeAnn, Not a countefeitor at all (librarian by trade) - just like to hunt for those elusive recipes on the internet. LOL Glad to have helped. Halyna RED ROBIN...
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 - what kind of marrow
  • 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!