ADVERTISEMENT
- Real Recipes from Real People -

ISO: knox blox

Misc.
Does anybody remember the recipe for making this finger food for infants? I've done a net search but can't find it anywhere.
MsgID: 001045
Shared by: Jan V
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jan V
2
  Joyce Matter
ADVERTISEMENT
Random Recipes
  • Molasses Butter Balls (cookies)
  • MOLASSES BUTTER BALLS "You will enjoy the hint of molasses in these cookies. Be sure to allow a couple of hours for the dough to chill for easier shaping." 1/2 cup unsalted butter, at room temperature 1/4 cup sugar 2...
  • Mexico Chiquito Cheese Dip
  • The owner gave this to my father in the early 1900s as they were good friends. My family ate there almost every weekend. THE ORIGINAL MEXICO CHIQUITO CHEESE DIP FROM PROTHO JUNCTION 1/2 stick (1/4 cup) margarine 4 tb...
  • Pacific Street Social Club Steak Pizzaiola
  • PACIFIC STREET SOCIAL CLUB STEAK PIZZAIOLA "So far as I know, Worcestershire sauce is not an Italian condiment. But it was typical of the Italian Americans to incorporate new things into their cooking. The key is to c...
  • Decorator Cookies from Nancy (using powdered sugar)
  • DECORATOR COOKIES FROM NANCY 1 cup powdered sugar 1 cup butter or margarine, softened 1 egg, beaten 1 tsp. almond flavoring 1/2 tsp. cream of tartar 1/2 tsp. baking soda 2 cups sifted flour green and/or red colored su...
  • Split Pea Soup Plus (using smoked pork butt)
  • SPLIT PEA SOUP PLUS 1 (3 pound) smoked pork butt 1 pound (2 cups) dried split green peas 1 1/2 cups thinly sliced carrots 1 medium onion, chopped 1 1/2 cups chopped celery 1/2 teaspoon peppercorns 1/2 teaspoon allspic...
ADVERTISEMENT
  • Special Pancakes (using Tang, 1970's)
  • SPECIAL PANCAKES 1 cup all-purpose flour 1/4 cup TANG Breakfast Beverage Crystals 1 tablespoon double-acting baking powder 1/2 teaspoon salt 1 cup milk 1 egg 2 tablespoons oil Mix flour, breakfast beverage cry...
  • Shrimp Remoulade (marinated shrimp)
  • SHRIMP REMOULADE 1 pound cooked, peeled and deveined shrimp, fresh or frozen, thawed 2 cloves garlic, finely chopped 1/3 cup horseradish mustard 2 tablespoons catsup 1 1/2 teaspoons paprika 3/4 teaspoon cayenne peppe...
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: knox blox
  • 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!