ADVERTISEMENT
- Real Recipes from Real People -

Re: I know it's spring 'cause:

Misc.
Thanks for the tip - I knew it already, and have kept one year's batch that way until the next year's!

Wish there was a way to preserve the lilacs - their season is too short. My husband told me that he used to go door to door with his wagon, selling big bundles of pussywillows for 15 cents a bundle, then go home and turn that money over to his mother to help out with expenses.

Thanks again for your thoughtfulness! Can't wait to taste the pork chopes!

MsgID: 12745
Shared by: juneMA
In reply to: Re: I know it's spring 'cause:
Board: Chat Board at Recipelink.com
  • Read Replies (27)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Anise Pizzelles (McCalls magazine, 1980's)
  • ANISE PIZZELLES 3 1/2 cups flour 6 large eggs 1 1/2 cups sugar 1 ounce anise extract 1 cup butter or margarine, melted 1/2 teaspoon lemon extract 4 teaspoons baking powder Preheat pizzelle iron. In large bowl of...
  • Glazed Zucchini (using glazing technique)
  • GLAZED ZUCCHINI "Glazing is a technique that can be used for many different vegetables. First a bit of water is added to the oil in the pan, which helps to break down the cellulose, softening the vegetable and cooking...
  • Dog Team Restaurant Sticky Cinnamon Buns
  • DOG TEAM STICKY CINNAMON BUNS from the Dog Team Restaurant in Middlebury, VT. FOR THE DOUGH: 2 tablespoons soft shortening 2 tablespoons granulated sugar 1 teaspoon salt 1 egg, beaten 1/2 cup warm mashed potatoes (f...
  • Quickest Preserved Lemons
  • QUICKEST PRESERVED LEMONS 3 lemons, washed and scrubbed 3 tablespoons kosher salt 3 tablespoons white vinegar 3 cups spring water Make a slit in each lemon halfway through the middle and stuff each with 1 tablespoon ...
ADVERTISEMENT
  • Salsa Rice
  • SALSA RICE 2 cups raw long-grain rice 2 1/4 cups water 2 cups salsa Combine rice, water and salsa in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally, then cover with a tight-fitting lid...
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: I know it's spring 'cause:
  • 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!