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

Re: REQUEST: Corn souffle

Misc.
Thanks so much, Ann and Sandy In Texas, for responding so generously to my
request!

MsgID: 0010457
Shared by: Clarissa
In reply to: REQUEST: Corn souffle
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 REQUEST: Corn souffle
  Clarissa
2 Re: REQUEST: Corn souffle
  Sandy In Texas
3 Recipe: Corn Souffle - 4 recipes
  Ann
4 Re: REQUEST: Corn souffle
  Clarissa
ADVERTISEMENT
Random Recipes
  • Marguerites (meringue baked on saltine crackers) (1980)
  • MARGUERITES 1 cup sugar Water (to moisten sugar) 1 egg white (large egg) Finely chopped walnuts Saltine crackers Bring water and sugar to a boil - use only enough water to moisten the sugar. Boil slowly until a soft ...
  • Zucchini Apple Bread (makes 3 loaves)
  • ZUCCHINI APPLE BREAD 4 cups all-purpose flour 1 1/2 Tbsp cinnamon 1 Tbsp baking soda 1/2 tsp baking powder 1 tsp salt 1/2 tsp nutmeg 1 1/4 cups Egg Beaters 99% egg substitute, thawed ( equal to 5 eggs) 2 cups white su...
  • Garlic Lime Chicken
  • GARLIC LIME CHICKEN 4 broiler-fryer chicken breast halves, skinned, boned 1/2 cup low sodium soy sauce 1/4 cup fresh lime juice 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1/2 teaspoon dry mustard 1/2 te...
  • Pear and Apple Streusel Pie
  • PEAR AND APPLE STREUSEL PIE FOR THE STREUSEL TOPPING: 1/2 cup all-purpose flour 1/4 cup light brown sugar, packed 1/4 teaspoon ground cinnamon 4 tablespoons (1/2 stick) cold unsalted butter, cut...
ADVERTISEMENT
  • Neapolitan Beef Ragu (pressure cooker)
  • NEAPOLITAN BEEF RAGU (RAGU ALLA NAPOLETANA) "Ragu alla napoletana is the classic tomato sauce from southern Italy. It is traditionally simmered for close to 2 hours, but the pressure cooker does an admirable job in on...
  • Whole Wheat Apple Braid (bread machine dough cycle)
  • WHOLE WHEAT APPLE BRAID 2 eggs 1 egg yolk (reserve white) 3/4 cup water (80 degrees F) 1/4 cup dry milk 1/4 cup butter or margarine 1/2 teaspoon salt 1/4 cup sugar 3 1/2 cups whole wheat flour* 2 tablespoons wheat glu...
  • Pumpkin and Broccoli Chowder
  • PUMPKIN AND BROCCOLI CHOWDER 3 tablespoons butter or corn oil 1 large onion, chopped 1 tablespoon tamari/shoyu soy sauce 1 ripe tomato, diced 4 cups chicken or vegetable stock, divided use 4 cups fresh pumpkin puree (...
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: REQUEST: Corn souffle
  • 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!