ADVERTISEMENT
- Real Recipes from Real People -

You're right Adama44! I'll post his Manhattan Clam Chowder recipe too

Misc.
MsgID: 0110620
Shared by: Betsy at Recipelink.com
In reply to: ISO: James Beard's clam chowder question
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Meringue Pie (Argo Corn Starch recipe)
  • LEMON MERINGUE PIE (Argo Corn Starch recipe) 1 cup sugar 1/4 cup Argo or Kingsford's Corn Starch 1 1/2 cups cold water 3 egg yolks, slightly beaten Grated peel of 1 lemon 1/4 cup lemon juice 1 tablespoon butter or mar...
  • Southern Caviar
  • SOUTHERN CAVIAR 1 small bag dried black-eyed peas or field peas 1 large onion, minced 2 large cloves garlic, minced Vinegar Sugar to taste, or Sweet'n'Lo 1 tsp dried oregano 1 tsp dried thyme or 3 tsps fresh thyme Co...
  • Cooked Buttercream Frosting
  • COOKED BUTTERCREAM FROSTING 1 cup fat free milk 7 tablespoons all-purpose flour 12 tablespoons light butter, chilled (do not substitute margarine) 2 1/2 cups powdered sugar 1 teaspoon vanilla extract Cook milk and fl...
  • re: cuke tomato salsa
  • Why not try freezing your recipe?? The worst that could happen is it separates and you don't do it again in the...
  • Potato Pizza Bake
  • POTATO PIZZA BAKE 1 pound ground beef 4 cups thinly sliced potatoes 1 medium onions, sliced thin 1 (10 3/4 oz) can condensed cheddar cheese soup 1 soup can milk 1 (15 ounce) can tomato sauce salt and pepper to taste ...
ADVERTISEMENT
  • Golden Toffee Sauce (with brandy)
  • GOLDEN TOFFEE SAUCE 1/2 cup brown sugar, firmly packed 1/2 cup sugar 3/4 cup heavy (whipping) cream 1/3 cup margarine or butter 2 tsp brandy In small saucepan, combine sugars, cream and margarine. Heat to simmering; ...
  • Fat Replacer (using applesauce and lecithin)
  • FAT REPLACER "Lecithin adds that mouth feel of fat." 1 cup unsweetened applesauce 1/2 cup unsweetened pear butter 3 tablespoons lecithin granules Cook, stirring occasionally, on medium heat until lecithin dissolves,...
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're right Adama44! I'll post his Manhattan Clam Chowder recipe too
  • 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!