ADVERTISEMENT
- Real Recipes from Real People -

You are always welcome dearest June! (nt)

Misc.
nt
MsgID: 0073491
Shared by: Gladys/PR
In reply to: Thank You: Thanks, Gladys -
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • French Potato-Mint Soup
  • FRENCH POTATO-MINT SOUP 1 tablespoon butter or margarine 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes 2 cans (14 1/2 ounces each) vegetable or chicken broth 1 1/2 cups water 1 cup sliced carrots 1 ...
  • Roasted Garlic Appetizer
  • ROASTED GARLIC APPETIZER Whole heads of garlic Unsalted butter, softened 1 pkg toasted French bread rounds Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not separate...
  • Tomato and Rice Shrimp Bisque (Mary Engelbreit recipe)
  • TOMATO AND RICE SHRIMP BISQUE 6 tablespoons (3/4 stick) butter, divided use 1 1/2 pounds medium shrimp, peeled and deveined, shells reserved 2 cups water 1 cup dry white wine 1 large onion, coarsely chopped 2 carrots,...
  • Italian Pull Aparts (using frozen bread dough)
  • ITALIAN PULL APARTS 1 pound frozen bread dough, thawed but cold 1 egg, slightly beaten 1 1/2 tablespoons butter or margarine, melted 1/4 teaspoon garlic powder 1/2 teaspoon Italian seasoning Coat a 8x3x3-inch pa...
  • Almost Orange Julius (blender)
  • ALMOST ORANGE JULIUS 1/3 cup frozen orange juice concentrate, undiluted 1/2 cup milk 1/4 cup water 1/4 cup sugar* 1/2 teaspoon vanilla 8 ice cubes** Add all ingredients except ice cubes to blender; blend until...
  • David Beard Coleslaw (Catfish King)
  • DAVID BEARD ( CATFISH KING ) COLESLAW It is made by bustub. Large amounts. In a bustub grind cabbage till almost full. Add 1/4 head red cabbage, ground 1 pack carrots, peeled and ground 2 cups sugar 1 gallon best m...
  • Dark Chocolate Fudge (Sunset magazine recipe)
  • DARK CHOCOLATE FUDGE About 2 tablespoons butter or margarine 1 1/2 cups half-and-half (light cream) 3 1/2 cups sugar 1/4 cup light corn syrup 1/2 teaspoon salt 8 ounces bittersweet or semisweet chocolate, chopped 4 ou...
ADVERTISEMENT
  • Freezing Whole Bananas
  • Thank you for confirming it is "ok" to freeze bananas. I have been throwing the old ones away for more years than I want to say, but just recently found out bananas can be frozen. What I do is just put them in the fr...
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
  • You are always welcome dearest June! (nt)
  • 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!