ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): I may be posting this twice. Sorry!

Misc.
Ingredients 1 (14 ounce) can sweetened condensed milk
1 cup chopped walnuts
2 cups shredded coconut
1 (6 ounce) package strawberry flavored gelatin
1 (3 ounce) package strawberry flavored gelatin Directions
1 Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnite. The next day, roll mixture into strawberry shapes.
2 Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberrys in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

MsgID: 028755
Shared by: Elizabeth in Alabama
In reply to: ISO: I CALL THEM STRAWBERRIES
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  BONNY IN CANADA
2
  Elizabeth in Alabama
3
  Elizabeth in Alabama
4
  BONNY IN CANADA
ADVERTISEMENT
Random Recipes
  • Idaho Fry Sauce (for French fries)
  • IDAHO FRY SAUCE 1 cup mayonnaise 1/2 cup Heinz Ketchup garlic salt (to taste) seasoning salt (to taste) Heinz Worcestershire Sauce (to taste) buttermilk or half & half (optional) Mix well. Use buttermilk or half & ha...
  • Honey-Grilled Vegetables
  • HONEY-GRILLED VEGETABLES 12 small red potatoes halved 1/4 cup honey 3 tablespoons dry white wine 1 clove garlic minced 1 teaspoon crushed dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper 2 zucchini halv...
  • Fresh Fruit Frappe (blender)
  • FRESH FRUIT FRAPPE 1 cup cut-up cantaloupe or honeydew melon 1 cup cut-up pineapple 1 cup cut-up mango 1 cup strawberry halves (about half a pint) 1 cup orange juice 2 tablespoons sugar crushed ice Mix all ingredient...
  • Sausage and Green Chile Souffle
  • SAUSAGE AND GREEN CHILE SOUFFLE 4 eggs 2 cups milk Pinch dry mustard 1 clove chopped garlic Salt and fresh ground pepper (to taste) 6 slices stale white bread 2 cups grated cheese 1 pound ground sausage, cooked a...
ADVERTISEMENT
  • Homemade Pop Tarts
  • HOMEMADE POP TARTS 3 cups flour 1 tsp salt 1/3 cup sugar 1/2 cup cold unsalted butter cut into small cubes 1/2 cup cold vegetable shortening cut into small cubes 1 cup sour cream 1 to 3 Tbsp ice cold water 1 egg, well...
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
  • Recipe(tried): I may be posting this twice. Sorry!
  • 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!