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

You're Welcome, Marty

Misc.

Hi Marty!

Hope you have a wonderful dinner! I personally like serving dill pickle soup as
a prelude to a sweet entree. How about a real German-style dinner of potato
pancakes with applesauce, low-fat sausage, bread and plum jam? Just let me know
when, and I'll be right over!
(Just kidding!)

Lea


MsgID: 0038623
Shared by: Lea
In reply to: Thank You: Lea, thanks for the recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sam's Cloud Biscuits
  • SAM'S CLOUD BISCUITS 1 1/2 cups all-purpose flour 1/2 cup cake flour 1 tablespoon sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chilled vegetable shortening 2/3 cup whole milk 1 large egg, beaten Preheat ...
  • Potato Dumplings Using Potato Flakes
  • POTATO DUMPLINGS USING POTATO FLAKES "These moist and chewy potato dumplings are quick, easy to make and perfect with your favorite dish." 1 cup instant mashed potato flakes 1 cup hot water 1 teaspoon salt 2 eggs 3/...
  • Marinated Vegetable Platter (Wish-Bone Salad Dressing)
  • MARINATED VEGETABLE PLATTER 1 (16 oz.) bottle Wish-Bone Italian Dressing, divided use 1 (16 oz.) can whole green beans, drained 1 (14 oz.) can whole artichoke hearts, drained and halved (optional) 1 (15 oz.) can aspar...
  • Cauliflower with Crumb Topping
  • CAULIFLOWER WITH CRUMB TOPPING 1 cauliflower, broken into florets with 1/2-inch stems 1/4 cup butter or margarine 1/4 cup fine dried bread crumbs salt and pepper to taste Place cauliflower florets on a steamer rack a...
  • Quiche Bretagne
  • I have used this recipe for Quiche for years. It never fails. I have changed the type of cheese and the fish/meat part but as long as you keep all the quantities the same: Voila / Perfect every time ! QUICHE BRETAGNE ...
ADVERTISEMENT
  • Czech Ginger Bread
  • CZECH GINGER BREAD 1 cup sugar 1/2 cup butter or margarine, softened 3 eggs 1 cup dark corn syrup 3 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. ground cloves 1/2 tsp. ginger 1 cup...
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 Welcome, Marty
  • 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!