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

ISO: My Great Recipes cards, Spinach Puff

Misc.
ADVERTISEMENT
I too have lost a recipe card from this collection. I believe it would have been in the eggs/cheese section and it was called Spinach Puff. I think it had sour cream in it, eggs, and maybe Parmesan cheese. If anyone has this recipe card, I would so appreciate getting the recipe. Thank you!
MsgID: 0085510
Shared by: Peggy Hindahl, Oregon
In reply to: Recipe: Spinach Quiche (My Great Recipes) for Do...
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Green Banana and Potato Salad
  • Green Banana and Potato Salad 2 1/2 lbs. red-skin or Yukon Gold potatoes 3 lbs. greenish-yellow bananas (7 or 8) 2 medium onions, sliced 1/2 cup Spanish capers, drained 1 cup pimiento-stuffed Spanish olives 3/4 cup extr...
  • Layered Pumpkin Dessert (using Twinkies)
  • LAYERED PUMPKIN DESSERT (using Twinkies) 1 package (15 ounces) Hostess Twinkies (10 Twinkies) 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 container (8 ounces) frozen nondairy whipped toppi...
  • Bone Builder Smoothie (blender)
  • BONE BUILDER SMOOTHIE "The flavor of this smoothie reminds us of a raspberry Julius, that juice drink we loved as kids. We were thrilled to find out that raspberries, which are one of our favorite fruits, help prevent...
  • Honey-Orange Carrots (food processor)
  • HONEY-ORANGE CARROTS 1 pound carrots, peeled 1/2 small onion 1/2 cup orange juice 2 tablespoons honey 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon butter or margarine Position 2 mm slicing disc in work bo...
ADVERTISEMENT
  • Spatchcocked Deviled Chicken
  • SPATCHCOCKED DEVILED CHICKEN 1 3-1/2 pound chicken (or 1 whole broiler-fryer, cut into parts) Deviled Marinade: 1/4 cup Dijon mustard 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 1/2 teaspoon salt 1...
  • Increasing Cake Sizes
  • I think I can help you Rose. You said "recipes" so I am assuming that you are making them from scratch rather than a box. So with that information you would need to know how many cups of batter your recipe yields. Easies...
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: My Great Recipes cards, Spinach Puff
  • 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!