ADVERTISEMENT
- Real Recipes from Real People -

ISO: blackeyed peas squash casserole (nt)

Misc.
nt
MsgID: 1435690
Shared by: ann humphreys
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  ann humphreys
2
  Halyna -- NY
ADVERTISEMENT
Random Recipes
  • Macaroni-Cheese Puff (1968)
  • MACARONI-CHEESE PUFF 1/2 cup dried elbow macaroni 1 1/2 cups milk 6 ounces sharp process American cheese slices, torn 3 tablespoons margarine or butter 3 egg yolks 1 cup soft bread crumbs 1/4 cup diced pimiento 1 tab...
  • Baked Eggs in Vegetable Croustades (1974)
  • EGGS IN VEGETABLE CROUSTADES Allow 1 egg and 1 vegetable croustade in "container" per person. Proceed as directed: 1. EGG IN TOMATO: Slice top from very firm tomato. Dice this slice and set aside....
  • Chinese Laundry Casserole
  • I recently made this casserole for a family gathering and everyone loved it. You can't get much easier than this! Enjoy! Lynne CHINESE LAUNDRY CASSEROLE 1 1/2 pounds ground beef, browned 1/2 cup uncooked Instant Rice...
  • Filet Mignon with Green Peppercorn Cream Sauce
  • Hi Lance:-) I checked my cookbook, Weber's Big Book of Grilling and could not find anything similar to what you are looking for. The following recipe is from Bon Appetit and sounds like what you describe. This recipe is ...
  • Hot Potato Salad (McCall's magazine, 1970's)
  • HOT POTATO SALAD 4 cups cubed pared potato Boiling water Salt 4 slices bacon, diced 1/2 cup chopped onion 1/2 cup coarsely chopped green bell pepper 2 raw eggs 1/4 cup cider vinegar 2 teaspoons sugar 1/4 teaspoon grou...
  • Popover Balloons (popovers)
  • POPOVER BALLOONS 1 1/4 cups milk 3 large eggs 2 tablespoons unsalted butter, melted 1 cup unbleached all-purpose flour 1/2 teaspoon salt Preheat oven to 425 degrees F. Generously butter a muffin pan or coat with pan...
ADVERTISEMENT
  • Cucumber Noodles with a Vinegary Peanut Sauce
  • CUCUMBER NOODLES WITH A VINEGARY PEANUT SAUCE 6 tablespoons creamy standard peanut butter 2 tablespoons toasted sesame oil 2 tablespoons black vinegar* (OR 1 tablespoon balsamic vinegar and 1 tablespoon Worcestershire...
  • Swanson's Beef Bourguignon
  • SWANSON'S BEEF BOURGUIGNON Beef Bourguignon features beef, mushrooms and carrots simmered to tenderness in beef broth seasoned with onion, red wine, garlic and thyme. 1 lb. beef sirloin OR top round steak, cut in 1-i...
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: blackeyed peas squash casserole (nt)
  • 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!