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

ISO: french beef stew by peg bracken

Misc.
ADVERTISEMENT
Hello...I had Peg's Book "The I Hate to Cookbook" and made a good beef stew..For some reason I thought it was called French Beef Stew. I may be wrong..was there a recipe for this in her book, or did I make the stay abed stew. I don't remember as I can't find my book. Thanks for any help you can give me. Joanne Olsen
MsgID: 019750
Shared by: Joanne Olsen Saratoga Springs, NY
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: french beef stew by peg bracken
  Joanne Olsen Saratoga Springs, NY
2 Recipe: Peg Bracken's French Beef Casserole (make ahead, I Hate to Cook Book, 1980's)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Gayle's Bakery Banana Cream Pie
  • GAYLE'S BAKERY BANANA CREAM PIE "We have many requests for this pie. The trick to achieving an intense banana flavor is combining the bananas with the custard while it is still hot." FOR THE...
  • Bolillo Rolls (Mexican)
  • BOLILLO ROLLS "In Mexico, you'd go to a bakery to get these flavorful rolls. Now you can make your own!" 3 1/2 to 4 1/4 cups all-purpose flour, divided use 1 envelope...
  • Quick Shrimp Salad - serves two
  • QUICK SHRIMP SALAD 2 hard boiled eggs, coarsely chopped 1/2 head lettuce, shredded fine. 2 stalks celery, chopped 1 stalk green onion, chopped 1 (7 oz.) can small shrimp, drained 2 tsp. lemon juice 1/8th tsp. each sal...
  • California Burgers Chiffonade with Brick and Colby
  • CALIFORNIA BURGERS CHIFFONADE WITH BRICK AND COLBY 1 pound ground beef (85 percent lean) 1/4 cup plus 1 tablespoon chopped walnuts, toasted, divided use 1/2 teaspoon garlic salt 1/8 teaspoon pepper FOR SERVING: 4 cups...
ADVERTISEMENT
  • Sweet Potato Pone - 2 Recipes for Mona
  • SWEET POTATO PONE 2 cups finely grated raw sweet potatoes 1 cup evaporated milk 2 eggs, well beaten 3/4 cup dark corn syrup 1/4 cup melted butter 1 teaspoon grated lemon rind 2 teaspoons lemon juice 1/2 teaspoon salt ...
  • Sausages in Homemade Blankets
  • SAUSAGES IN HOMEMADE BLANKETS FOR THE DOUGH: 3/4 cup lukewarm water 1 teaspoon sugar 1 package (2 1/4 teaspoons) active dry yeast 2 tablespoons olive oil 1/4 cup whole milk, heated to...
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: french beef stew by peg bracken
  • 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!