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

Re: How To Fix

Misc.


Hi David... Welcome 'Home'... we each have missed your humor; the art of story telling is becoming lost and we enjoy, so much, your wonderful stories. If there are typing errors, it's because I have salivated all over the keyboard... with my mind 'pre-tasting those greens'.... I have a question re: Polk, I just ran to the front window and am looking upon, what we call, in Ohio POKEweed, is this the same as POLK? This (as I just read) can be poisonous, at a certain stage, when the leaves become red; but the book also says it is a culinary delicacy in the South. This weed is really tall, has stems with little white 'flower-like buds' on the stems and later on will have blackish berries... so, before I strip it clean of leaves and make a 'mess' of greens, let me know so I don't put me and my hubby into the afterlife sooner than expected! We have water cress growing in our spring's runoff too.
Had to laugh re: that pressure cooker, I had a similar mess years ago, only I dropped a glass dish full of lasagna onto the floor, the dish didn't break but everytime we opened a cupboard door, some lasagna would cascade out, and it would fall off the kitchen ceiling while I was cleaning up the floor!
A joy to have you back. LaDonna/OHIO



  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Banana Caramel Bars (using caramel topping)
  • BANANA CARAMEL BARS 2 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 cup margarine, cubed 1 large egg, beaten 3 medium extra-ripe bananas, peeled 3/4 cup caramel ice cream topping Combine flour, su...
  • Greek Split Peas with Tomato Sauce
  • GREEK SPLIT PEAS WITH TOMATO SAUCE 1 cup yellow split peas, picked over and rinsed 1 tsp. dried oregano 1 tsp. plus 1 Tbsp. extra virgin olive oil, divided use Salt and freshly ground black pepper, to taste 1 medium ...
  • Quinoa and Pecan Salad with Dried Cranberries
  • QUINOA AND PECAN SALAD WITH DRIED CRANBERRIES 3 1/2 cups water 1 1/2 cups quinoa 1 bunch green onions, finely sliced 1/2 cup dried cranberries, diced 1/3 cup finely chopped cilantro 3/4 cup finely diced cup celery 3/4...
  • Red Candy Apples (using molasses)
  • RED CANDY APPLES 2 cups sugar 3/4 can water 1/2 cup mild molasses 1 tablespoon vinegar 1/2 teaspoon red food coloring 10 apples* Combine all ingredients except food coloring and apples and cook until mixture spins a...
ADVERTISEMENT
  • New Potatoes with Lemon Horseradish
  • NEW POTATOES WITH LEMON HORSERADISH 1/4 cup butter 1 tablespoon prepared horseradish 2 teaspoons lemon juice 1/2 teaspoon salt 1/8 teaspoon ground black pepper 12 (1 1/2 pounds) small new red potatoes, unpeeled except...
  • Quiche Bretagne
  • I have used this recipe for Quiche for years. It never fails. I have changed the type of cheese and the fish/meat part but as long as you keep all the quantities the same: Voila / Perfect every time ! QUICHE BRETAGNE ...
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: How To Fix
  • 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!