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

You are welcome!

Misc.
I was actually very happy to find the variety of recipes for serviceberries. I learned something in the process, as well. I have never had a serviceberry. They sound wonderful.
MsgID: 204836
Shared by: Linda Lou,WA
In reply to: Thank You: Serviceberry jam & jelly
Board: Canning and Preserving at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: serviceberry jam/jelly
  dave, wooster, oh
2 Recipe: serviceberry jelly
  Linda Lou,WA
3 Recipe: serviceberry jam and various recipes
  Linda Lou,WA
4 Thank You: Serviceberry jam & jelly
  Dave - Wooster, Oh
5 You are welcome!
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Yummy Tofu Parmigiana (breaded and baked)
  • YUMMY TOFU PARMIGIANA "This is somewhat like eggplant parmigiana, and truly delicious. Even people who don't like tofu enjoy this." 1/2 pound tofu 1 cup breadcrumbs (preferably large homemade) 1 1/2 teaspoons dried s...
  • Classic Swiss Three-Cheese Fondue
  • CLASSIC SWISS THREE-CHEESE FONDUE 1 garlic clove, peeled 1 cup dry white wine 1 tablespoon fresh lemon juice 8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups) 8 ounces Emmentaler che...
  • Today's Macaroni and Cheese (using salsa, Rick Bayless)
  • TODAY’S MACARONI AND CHEESE "Rick Bayless, chef and owner of Chicago's Frontera Grill and Topolobampo, confesses that he grew up on the wonderful slow-baked macaroni and cheese served at his parents' restaurant, which...
  • Lidia's Skillet Chicken Breast Aglio e Olio
  • SKILLET CHICKEN BREAST AGLIO E OLIO 6 (6-ounce each) skinless, boneless chicken breast halves 1/2 teaspoon salt, divided use 1/3 cup all-purpose flour (about 1 1/2 ounces) 1 tablespoon olive oil 2 tablespoons butter 8...
  • Kroger Hot Greek Chicken Salad
  • KROGER HOT GREEK CHICKEN SALAD 8 (5 1/3 oz pieces) skinless boneless chicken thighs 1/4 cup cornstarch 3 tablespoons oil, divided use 2 cups cauliflower flowerets 1/2 pound whole fresh green beans, trimmed 2 small zu...
ADVERTISEMENT
  • Breadmachine Hints...
  • HATE THAT DOUGH HOOK HOLE ????? Not having an operator's manual for the Regal Ware, Inc Kitchen Pro Model K6745S, I have used the "Basic White Bread" recipe many times which I copied from this site. I have always got...
  • Hand Ice Mold and Dragons Blood Punch
  • HAND ICE MOLD AND DRAGONS BLOOD PUNCH FOR THE ICE HAND: New rubber glove Water String 1 pound coffee can (empty) FOR THE PUNCH: Apple juice Cranberry juice Ginger ale Red food coloring (for decorating...
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 welcome!
  • 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!