ADVERTISEMENT
- Real Recipes from Real People -

ISO: Peg Bracken's Lasagna from the I Hate to Cookbook

Misc.
I'd like to have the recipe!
MsgID: 0084181
Shared by: Miri
In reply to: re: Peg Bracken's Lasagna from the I Hat...
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Hamburger Buns
  • HAMBURGER BUNS 1 1/2 cups warm water 2/3 cup instant nonfat dry milk (do not substitute regular milk, or the buns won't rise) 1/3 cup vegetable shortening 1 1/2 teaspoons salt 3 tablespoons sugar 2 packages dry yeast ...
  • One Pan Applesauce Cake (using Bisquick) (1983)
  • ONE PAN APPLESAUCE CAKE 2 cups Bisquick baking mix 1 cup applesauce 1/2 cup packed brown sugar 1/4 cup vegetable oil 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 eggs 1/2 cup...
  • Blueberry Chutney (using crystallized ginger)
  • BLUEBERRY CHUTNEY 1/2 cup red wine vinegar 1/3 cup light brown sugar 1/4 cup finely chopped crystallized ginger Zest of 2 lemons, minced Juice of 2 lemons 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red pepper f...
  • Marinated Vidalia Onions
  • MARINATED VIDALIA ONIONS 4 large Vidalia or other sweet onions 2 cups water 1/4 cup vinegar 1 cup sugar 1 tbsp. celery seed 1/2 cup mayonnaise saltine crackers (for serving) Slice onions as thinly as possible and res...
  • Lentil Soup with Tomatoes, Spinach, and Rice
  • LENTIL SOUP WITH TOMATOES, SPINACH, AND RICE "This is nothing fancy, but it's a good, cheap, hearty soup perfect for a farm-house supper. Be sure to adjust the salt level carefully. Undersalting this soup produces a d...
ADVERTISEMENT
  • Chicken Provencal Pizza
  • CHICKEN PROVENCAL PIZZA 2 tsp olive oil 8 oz chicken breast, boneless, skinless, cut into short thin strips 1/2 cup yellow or red bell pepper, diced 3 cloves garlic, minced 1 (8 oz.) can stewed tomatoes, undrained 1/2...
  • Applebee's Jambalaya Pasta (from Russ in Illinois)
  • I made this recipe and followed it to the letter. I was skeptical about how close it would be to my favorite dish that Applebee's no longer serves. But WOW this is it. It taste exactly the way I remembered it Thanks, Rus...
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: Peg Bracken's Lasagna from the I Hate to Cookbook
  • 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!