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

Re: Elly, here are answers to your questions/Re; Pound cake and Lemon bars

Misc.

Hi Janet;
Thanks for answering my questions so promptly. I think I would like to have the recipes for the pound cake and lemon bars, when you have time. The pound cake would be good with some of the sauces you gave me or with fruit. And I froze a lot of lemon juice recently when I found a great deal on lemons, haven't made lemon bars in ever so long, I can almost taste them just talking about it.
We have used the imitation crab, but when you're used to the real stuff there's no comparison. We are not into appetizers and neither are the folks who will be visiting, so at least I don't have to think about making those, but I do appreciate you offering.
I am so happy to see that someone besides me is taking advantage of all your hard work (Read Deb's post).
Thank you for everything, you've made my work so much easier. Not everyone would take so much time and trouble to help a total stranger.



MsgID: 05372
Shared by: Elly
In reply to: Elly, here are answers to your questions
Board: Healthy Cooking at Recipelink.com
  • Read Replies (24)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 I Need Some Help, Please.
  Elly
2 Re: I Need Some Help, Please.
  Janet
3 Re: I Need Some Help, Please.
  Elly
4 Recipe: Here are some low-fat, low-cholesterol, low-sodium recipes for you, Elly!
  Janet
5 Recipe: Low-Fat, Low-Cholesterol, Low-Sodium Recipes - Continued
  Janet
6 Recipe: Low-Fat, Low-Cholesterol, Low-Sodium Recipes - Continued
  Janet
7 Oh My Gosh!!!!!!!!
  Elly
8 Recipe: Low-Fat, Low-Cholesterol, Low-Sodium Dessert Recipes - Continued
  Janet
9 Janet, just a couple of questions
  Elly
10 Re: Janet, one more question
  Elly
11 Elly, here are answers to your questions
  Janet
12 Re: Low-Fat, Low-Cholesterol, Low-Sodium Recipes - Continued
  Deb Meyer
13 Re: Elly, here are answers to your questions/Re; Pound cake and Lemon bars
  Elly
14 Recipe: Recipes: Low-Fat, Low-Cholesterol, Low-Sodium DESSERTS!
  Janet
15 TO DEB
  Janet
16 Janet: These are wonderful, wonderful, more
  Elly
17 I must be brain dead Janet
  Elly
18 To Elly
  Janet
19 Recipe(tried): More low fat recipes for you (8)
  Terry,Tx
20 Thank You: Terry: Thanks a lot for all the recipes, they sound good N.T.
  Elly
21 Thank You: Thanks, Terry - I just saw your post - the Caramelized Garlic Chicken & Dad's Fruit Pie sound especially good!
  Janet
22 Recipe(tried): low fat desserts
  Tracey
23 Thank You: Thanks Tracey for the recipes. both sound yummy and sooooo easy. N.T.
  Elly
24 Recipe(tried): breakfast!!
  Jill,TX
25 Thank You: Thank You Jill
  Elly
ADVERTISEMENT
Random Recipes
  • Abondigas Soup - Variation
  • Tried this recipe on the local Sunday Football Fan Club crowd at a local establishment. Seven quarts were gone in 35 minutes. The only changes I made to the recipe were to: (1) substitute 2 quarts of cold water with ...
  • Chicken Vegetable Stroganoff (using cooked chicken)
  • CHICKEN VEGETABLE STROGANOFF 1 1/2 cups frozen broccoli, cauliflower and carrots* 1 1/2 cups sliced mushrooms (4 ounces) 1 large onion, sliced 2 cups chicken broth 1 tablespoon fresh marjoram, chopped (or 1 teaspoon d...
  • Mario Batali's Bacon-Wrapped Pork Kabobs
  • MARIO BATALI'S BACON-WRAPPED PORK KABOBS 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon sugar 1 teaspoon freshly ground black pepper 2 pork tenderloins, about 1 pound each, cut into...
  • Three Grain Muffins (using figs)
  • THREE GRAIN MUFFINS 1 cup all-bran cereal 1 cup rolled oats 1 cup boiling water 1/2 cup margarine, melted (or unsaturated oil such as soy or corn) 2 eggs (or 6 tbsp egg substitute) 1 cup buttermilk 1/2 cup molasses 1/...
ADVERTISEMENT
  • Lemon Bars (Argo Corn Starch recipe)
  • LEMON BARS "This super-easy recipe mixes fast and bakes fast. Looks great on a party tray or dessert table." FOR THE CRUST: 1 cup flour 1/3 cup Argo Corn...
  • Braised Lettuce (Aunt Sammy's Radio Recipes, 1930's)
  • BRAISED LETTUCE 2 large hard heads iceberg lettuce 4 tablespoons bacon fat Salt and pepper Cut each head of lettuce into four pieces, taking care that a portion of the center stem is left on each section to hold the...
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: Elly, here are answers to your questions/Re; Pound cake and Lemon bars
  • 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!