ADVERTISEMENT
- Real Recipes from Real People -

Re: Hey Becky

Misc.


Hi Becky,
You made me laugh girl when you were telling about a 116 pound dog being a lap dog. A few years ago we had a neighbor who had this wonderfull biggggg dogwho also thought he was a lap dog he roamed the neighborhood and if you stop to pet him he would slowly inch his way onto your lap it was like if he done it real slow you would't notice, weight a TON, sure miss him.
Hey Becky what town do you live in? Just live across the river from KY.
Love Ya,
Molly



MsgID: 13469
Shared by: Molly/OH
In reply to: Recipe(tried): Re: G'day Angel & MOLLY
Board: What a Great Idea! at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Becky in KY
2
  Angel
3
  Becky in KY
4
  Angel
5
  Molly/OH
6
  Angel
7
  Becky in KY
8
  Kathy/MI
9
  Becky in KY
10
  Molly/OH
11
  Molly/OH
12
  Molly/OH
13
  Molly/OH
14
  Kathy/MI
15
  Angel
16
  Becky in KY
17
  Linda
18
  Molly/OH
19
  Becky in KY
ADVERTISEMENT
Random Recipes
  • Creamy Ranch Crock Pot Potatoes
  • CREAMY RANCH CROCK POT POTATOES 6 potatoes, peeled and cut into large cubes 1/2 cup cream cheese, softened 1/4 cup butter, softened 1 (1 oz) pkg ranch dressing mix 1 tsp dried parley flakes Boil potatoes in a saucepa...
  • Crab and Artichoke Dip
  • CRAB AND ARTICHOKE DIP "Crab and artichokes have been dip-making cousins for quite a while. When I was visiting along the Eastern Shore of Maryland, I found that cheddar cheese is the binder of choice for these folks,...
  • Baked Stuffed Shrimp (using Ritz crackers)
  • BAKED STUFFED SHRIMP 1 lb. large shrimp 2 1/2 sleeves Ritz crackers 1 (6 oz) can tiny shrimp, drained (reserve liquid) 1 (8 oz) can crabmeat, drained (reserve liquid) 1 stick (1/2 cup) butter, melted (or more, as n...
ADVERTISEMENT
  • Chicken Scarpiello (like Carmine's Restaurant) - thanks!
  • I tried the chicken scarpariello recipe last night -it turned out really great! Every bit as good as Carmines! It was a little difficult to figure proportions of all the ingredients, but, aside from that, no problems. ...
  • Floridian Swiss Steak (using grapefruit juice)
  • FLORIDIAN SWISS STEAK 1 1/2 pounds round steak, cut 1 1/2 inches thick 4 tablespoons flour 1 1/2 teaspoons salt, divided use 1/4 teaspoon ground black pepper 3 tablespoons shortening 2 medium onions, sliced 2 teaspoon...
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: Hey Becky
  • 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!