ADVERTISEMENT
- Real Recipes from Real People -

ISO: Miss Lambert: Are you by any chance the famous

Misc.
Elizabeth Lambert Ortiz, the famous cookbook writer? I have all Ms. Lambert Ortiz cookbooks and I am specially grateful for her contribution to Latin American & Caribbean Cooking.

My apologies for the question!

Gladys/PR
MsgID: 0062504
Shared by: Gladys/PR
In reply to: ISO: Jimmy Carter Dressing Recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Honey Lebkuchen (cookies, make ahead, 1920's)
  • HONEY LEBKUCHEN "These are best baked early for the holiday season and kept in a tight container to develop the flavors." 1 pint honey (2 cups) 1/2 lb. sugar (1 cup) 1 tablespoon ground cardamom 1 tablespoon ground n...
  • Rosy Seafood Sausage and Salmon Sausage for Kathleen
  • ROSY SEAFOOD SAUSAGE 2 pounds salmon fillets 2 cups water 2 cups dry white wine 4 tablespoons (1/2 stick) unsalted butter 2 carrots, peeled and minced 2 leeks, well rinsed, dried, and minced 2 ripe tomatoes, seeded a...
  • How to Dry Herbs
  • HOW TO DRY HERBS TESTING FOR DRYNESS: Herbs are dry when they crumble easily. Stems should be brittle and break when bent. Seeds will readily fall from the chaff, but usually need additional drying after they have ...
  • Lemon Gold Cake with Luscious Lemon Frosting
  • COMPTROLLER OF PUBLIC ACCOUNTS LEMON GOLD CAKE "The cake, which gets its name from being so rich, should be kept in a vault. Treat yourself to a start-from-scratch cake; this one is worth it." 2 cups sifted cake flou...
  • Trail Drive and Bunkhouse Milk Gravy
  • TRAIL DRIVE AND BUNKHOUSE MILK GRAVY 2 tablespoons meat drippings, bacon drippings, or lard 3 tablespoons unbleached all-purpose flour 1 (12 oz) can evaporated milk salt and freshly-ground black pepper (to taste) In ...
  • Harvard Beets (repost)
  • HARVARD BEETS Board: Cooking Club at Recipelink.com From: gramaj 10-8-1998 1 (16 oz.) can diced beets 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1/4 cup vinegar 2 tablespoons butter Drain beets,...
ADVERTISEMENT
  • Yakamein
  • YAKAMEIN Get some stew meat, pork chops, chicken, a roast, you can use either one of these meats, or you can use all of the above. You will need to boil your meats until tender boil in a pot of seasoned water with oni...
  • Polish Sausage - variation
  • Mmmmmmmmmmmm, delicious. I cut back on the sugar, added 1/4 tsp curry powder, pinch of cayenne pepper and 1/2 tbsp garlic salt. thank...
  • Basil Tomatoes with Gorgonzola
  • BASIL TOMATOES WITH GORGONZOLA 1/4 pound Gorgonzola cheese 6 large tomatoes 1/4 cup shredded fresh basil 3 tablespoons sliced shallot FOR THE DRESSING: 2 teaspoons fresh lemon juice 2...
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: Miss Lambert: Are you by any chance the famous
  • 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!