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

ISO: Mom's SOS

Misc.
My mom always called this recipe S*it on a Shingle but it was made with ground beef, flour, crushed tomatoes and nutmeg. I can't remember whether she used onions or not and have been unable to find the hand written recipe she gave me before she passed away.
MsgID: 019159
Shared by: Donna K Hoffman, Kent, WA
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Mom's SOS
  Donna K Hoffman, Kent, WA
2 Recipe: Old Navy Hamburger Breakfast DeLite - Think I found it
  PJS - BC, Canada
ADVERTISEMENT
Random Recipes
  • Z'Tejas Miso Glaze
  • Many years late but they finally published it online somewhere. Z’TEJAS MISO GLAZE 1 cup honey 1 cup sesame oil 1/2 cup Sriracha Chili Sauce 2 oz. fresh basil (destem) 1 oz. whole garlic (peeled, chopped) 1 oz. fres...
  • Roasted Garlic and Parmesan Noodles
  • ROASTED GARLIC AND PARMESAN NOODLES "Serve Roasted Garlic and Parmesan Noodles, as a side dish with baked chicken, beef roast, or other favorite Italian dish." ...
  • Crispy Onion Chicken (using French fried onions)
  • CRISPY ONION CHICKEN 4 skinless boneless chicken breast halves 3 tablespoons French's Prepared Mustard 1 1/3 cups French's French-Fried Onions, lightly crushed Preheat oven to 350 degrees F. Spread mustard evenly on...
  • Thai Baby Back Ribs with Thai Barbecue Sauce
  • THAI BABY BACK RIBS 2 sides pork baby back ribs (or your favorite ribs) FOR THE THAI BARBECUE SAUCE: 6 cloves garlic, minced 2 tablespoons finely minced ginger 8 Serrano peppers or other small hot...
  • King Arthur Flour All-Purpose Cutout Cookies
  • ALL-PURPOSE CUTOUT COOKIES 1/2 cup vegetable shortening 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 stick (1/2 cup) butter 2 teaspoons vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 2 1/2 cups all-...
ADVERTISEMENT
  • Mexican Spoon Bread (Colorado Cache Cookbook)
  • MEXICAN SPOON BREAD "This should be spooned from the pan and eaten with a fork. It may be served as a substitute for potatoes with any kind of meat or poultry." 1 cup yellow cornmeal 1 teaspoon salt 1/2 teaspoon baki...
  • Tuna in Tulip Cups (Bisquick recipe)
  • TUNA IN TULIP CUPS FOR THE CHEESE SAUCE: 1/4 cup butter or margarine 1/4 cup Bisquick Baking Mix 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 cup shredded sharp cheddar cheese (about 4...
  • Cookies spread Too much.. *reply*
  • In reply to the cookies being to large, it's because there is too much dough. shrink your cookie dough. I am sure cookie by design has their professional cooking pans. You can go into a craft store like Joanne's or Micha...
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: Mom's SOS
  • 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!