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

ISO: Irish Soda Bread (Weight Watchers)

Misc.
I am trying to find a recipe that is from the 1970's for Irish Soda bread from Weight Watchers.
MsgID: 0067250
Shared by: Laura in Connecticut
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Irish Soda Bread (Weight Watchers)
  Laura in Connecticut
2 Recipe: Irish Brown Soda Bread
  Dianne, CA
ADVERTISEMENT
Random Recipes
  • Kris Kringle Punch
  • KRIS KRINGLE PUNCH 6 c. bottled cranberry juice, chilled 3 c. bottled apple juice, chilled 3/4 c. chilled lemon juice 1 1/2 c. chilled orange juice 2 (28 oz.) bottles ginger ale Sugar to taste Combine all of the abo...
  • Savory Sauced Chicken with Noodles (Creamettes, 1981)
  • SAVORY SAUCED CHICKEN WITH NOODLES 3 whole chicken breasts (about 3/4 pound each), split 1/3 cup plus 3 tablespoons unsifted flour, divided use 1/2 teaspoon paprika Salt and pepper Vegetable oil 1/4 cup chopped onion ...
  • S & W Black Bean and Sausage Chili with Soft Tacos
  • BLACK BEAN AND SAUSAGE CHILI WITH SOFT TACOS 1 lb ground sausage 1 (26 oz.) can S & W Black Bean Chili Makin's (black beans in tomato paste based sauce and chili seasoning) TO SERVE: 10 to 12 small...
  • Da Vinci Pasta Madeira
  • I made the recipe with basically the same recipe that melissa used earlier. I think the key to this recipe is the type of wine, mine had the taste in it, but the wine flavor was too strong for my liking compared to what...
  • El Charro Cafe Refried Beans and Basic Red Chile Sauce
  • EL CHARRO CAFE REFRIED BEANS (FRIJOLES REFRITOS) 4 cups pinto beans, cooked and mashed I teaspoon corn oil, heated 1 (12 ounce) can evaporated milk 2 tablespoons shortening, melted 1/2 pound cheddar cheese, shredded S...
  • Penne with Artichoke Hearts and Chicken Cream Sauce
  • PENNE WITH ARTICHOKE HEARTS AND CHICKEN CREAM SAUCE 8 oz mostaccioli or radiatore or other medium pasta shape, uncooked 8 oz canned artichoke hearts, drained 1 tbsp olive or vegetable oil 4 oz boneless chicken breasts...
ADVERTISEMENT
  • Korean Beef Stew
  • KOREAN BEEF STEW 1 kilo (a little bit more than 1 lb.) beef flank steak, cubed 2 tbsps. fresh young ginger, finely grated 1 tbsp. garlic, crushed 1 tbsp. sesame oil 1 tbsp. teriyaki sauce 3 tbsps. light soy sauce ...
  • Grilled Porterhouse with Peppercorn Crust
  • GRILLED PORTERHOUSE WITH PEPPERCORN CRUST FOR THE SEASONING: 2 tablespoons each chopped fresh parsley and fresh thyme 5 cloves garlic, minced 2 teaspoons coarsely ground mixed peppercorns (black,...
  • Beach Plum Butter - variation
  • The beach plum jam recipe is good. I modified it because I prefer to use Certo rather than Sure-Jell. I used 4 cups of pulp (following the recipe) which takes about 2 pounds of beach plums. I did NOT use the lemon juice,...
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: Irish Soda Bread (Weight Watchers)
  • 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!