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

Re: Any luck on the school cafeteria recipes?

Misc.

There's a whole bunch of them if you scroll back down to late Februay and early March, however, don't think I saw the yeast rolls - what were they - like a cinnamon bun or plain dough??
MsgID: 01348
Shared by: juneMA
In reply to: Any luck on the school cafeteria recipe...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Triple-Hot Chicken
  • TRIPLE-HOT CHICKEN 2 1/2 lbs. chicken drumsticks, thighs and/or wings 3/4 cup apple cider vinegar 3/4 cup granulated sugar 2 tbsp bottled hot pepper sauce 1 tbsp chili powder 1 tbsp onion powder 1 tbsp garlic powder 1...
  • The Herbfarm Potatoes in Herbed Cream
  • POTATOES IN HERBED CREAM 2 cups whole milk 1 cup heavy (whipping) cream 8 cloves garlic 6 sprigs (about 4 inches each) fresh thyme 4 sprigs (about 4 inches each) fresh rosemary 2 sprigs (about 2 inches each) fresh sag...
  • Maraschino Cherry and Pecan Bread (bread machine)
  • MARASCHINO CHERRY AND PECAN BREAD 1 1/8 cups water 3 cups bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 1 1/4 teaspoons salt 1 tablespoon butter 1/8 teaspoon cinnamon 1/8 teaspoon ground ginger 3 teaspoon...
  • Market Street Stuffed Mushrooms
  • In case after a decade the craving lasts, here is the crab stuffed mushroom recipe from Gastronomy restaurant group (Market Street, New York Restaurant, Cafe Pierpont and many more). CRAB STUFFED MUSHROOMS 12 large d...
  • Peanut Marinade (for Satay)
  • PEANUT MARINADE (FOR SATAY) African, Chinese and Thai cuisine use some interesting combinations using peanut butter and peppers to produce some very interesting dishes, dips and soups. Here is an especially good sauce...
ADVERTISEMENT
  • BLT Soup with Homemade Croutons (1970's)
  • BLT SOUP 8 slices bacon, cut into 1/2 inch crosswise pieces 1/2 cup chopped onion 1 (10 3/4 oz) can condensed cream of tomato soup 1 (10 3/4 oz) can condensed tomato bisque soup 1 1/2 soup cans water Dash of pepper 1 ...
  • Wontons with Sweet-Sour Sauce (electric skillet)
  • WONTONS WITH SWEET-SOUR SAUCE FOR THE SWEET AND SOUR SAUCE: 1 (14 ounces can) pineapple tidbits 1/2 cup packed brown sugar 1 tablespoon cornstarch 1/3 cup cider vinegar 1 tablespoon soy sauce 1/2 cup chopped green b...
  • Baked Camembert (2) - Recipes for Alison
  • BAKED CAMEMBERT Source: by Antony Worrall Thompson/ from Ready Steady Cook 140g/5oz camembert 1 garlic clove, sliced 2 fresh thyme sprigs 1 tsp paprika Preheat the oven to 220C/425F/Gas 7. Place the cheese in an o...
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
  • Re: Any luck on the school cafeteria recipes?
  • 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!