ADVERTISEMENT
- Real Recipes from Real People -

ISO: recipe using Peak Freans

Misc.
I am looking for a recipe that used to be on the peak frean's package in the 1970's
MsgID: 017795
Shared by: dena Canada
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  dena Canada
2
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Paella (Rice with Chicken and Seafood)
  • Paella - Rice with Chicken & Seafood Source: Goya recipes Paella, Spain's most famous dish, was born in Valencia, a coastal region know for its rice lands and seafood. This crowd-pleaser is perfect for every occasion,...
  • Repost of a pasta bar menu by Micha
  • Becca, I'm reposting below a message from Micha about a pasta bar party she had. If you do a search for pasta or sauces, you'll come up with about a million recipes. I can't give you guidance on quantities (I'm of the ...
  • Stuffing prepare a day in advance
  • There is nothing wrong with making stuffing a day in advance. I mix it all up and cover it in a large bowl and refrigerate it until ready to stuff the bird and cook the extra on the side...
  • Refried Bean Soup
  • REFRIED BEAN SOUP 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon vegetable oil 1 (31 oz) can refried beans 1 (16 oz) can diced tomatoes, undrained 1 (10 oz) can diced tomatoes and green chiles, undraine...
  • 2 Cold Weather Meals & A Dessert For You!
  • As the nights get cooler, we turn to food that warms our heart and takes the chill out of our bones...one night we enjoyed Butternut Squash and White Cheddar Soup with a crusty, hot Tuscan bread and it was just wonderful...
ADVERTISEMENT
  • Mushrooms au Gratin (not Max & Erma's)
  • MUSHROOMS AU GRATIN A rich and delicious side dish casserole for mushroom lovers, made with fresh mushrooms, sour cream, and cheese. 16 ounces sliced mushrooms 2 tablespoons butter 1 egg yolk 1/3 cup sour cream 1/4 ...
  • Roasted Herb Potatoes Vinaigrette
  • ROASTED HERB POTATOES VINAIGRETTE 2 pounds red potatoes, scrubbed, cut into 1-inch pieces (about 8 medium) 2 tablespoons olive oil 1 tablespoon minced fresh rosemary (or 1 teaspoon dried, crumbled) Salt and freshly gr...
  • Curried Stirfried Chicken with Ripe Plantain Flambeau
  • CURRIED STIRFRIED CHICKEN WITH RIPE PLANTAIN FLAMBEAU 4 chicken breasts, deboned, and julienned 2 tbsp olive oil 1 oz green onions, including the white and green part 1 yellow bell pepper, julienned 1 red bell pepper,...
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
  • ISO: recipe using Peak Freans
  • 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!