ADVERTISEMENT
- Real Recipes from Real People -

ISO: bridal shower luncheon

Misc.
ADVERTISEMENT
Hi All, I am giving a Bridal Shower for my cousins fiance,and it has been a while since i did this, it will be a luncheon. and i need help. I thought a arrangeof different Salads?... but i am not sure please need some info and suggetions about recipes.
thanks to all
mona
MsgID: 096476
Shared by: mona leonard, los banos ca.
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  mona leonard, los banos ca.
2
  Gladys/PR
3
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Log Cabin Potatoes
  • LOG CABIN POTATOES 8 med unpeeled potatoes, thinly sliced 3 large green tomatoes, thinly sliced 1 medium onion, diced 1 c unbleached all purpose flour 1 lb low fat cheddar cheese, grated 1/4 lb lean bacon, cooked and ...
  • Pasta with Summer Herbs
  • PASTA WITH SUMMER HERBS 1 pound pasta (spaghetti or linguine) 4 tablespoons extra virgin olive oil 2 cloves garlic, thinly sliced 1 to 2 cups fresh herbs (basil, parsley, thyme, oregano, summer savory, rosemary or che...
  • Creamy Baked Polenta
  • CREAMY BAKED POLENTA "Cooking polenta on the stove requires a lot of hands-on time - and not a little care. It is hot and sticky and bubbles up and out in a Vesuvius-like way. Here, I cook polenta in the oven, which d...
  • Crumb-Topped Apple Bake with Oven Custard Sauce (1979)
  • CRUMB-TOPPED APPLE BAKE 7 or 8 large tart cooking apples, peeled, cored and sliced 1/4 inch thick (8 cups) 1/2 cup apricot or other preserves 8 tablespoons butter or margarine, melted, divided use 2 cups soft bread cr...
ADVERTISEMENT
  • Pork Chops Barbecue (baked in homemade BBQ sauce)
  • PORK CHOPS BARBECUE 6 loin pork chops, 1/2-inch thick FOR THE BARBECUE SAUCE: 1/2 cup water 1/4 cup vinegar 2 tbsp sugar 1 tbsp prepared mustard 1 1/2 tsp salt 1/2 tsp ground black pepper 1 slice lemon 1 medium onio...
  • Chicken Liver Pate with Golden Raisins
  • Chicken Liver Pate with Golden Raisins In this recipe, inspired by French chef Michel Guerard, I substitute chestnut puree for most of the fat — 240 calories worth per serving of fatback and creme fraîche — to achieve n...
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: bridal shower luncheon
  • 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!