ADVERTISEMENT
- Real Recipes from Real People -

ISO: Re: ISO: Clean Shower

Misc.

Hi.. I finally found it at WAL*MART. It was only around 2.50. I just started using it two days ago. Will let you know later how I like it. Pam

MsgID: 11695
Shared by: PAM/AZ
In reply to: ISO: Clean Shower
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (21)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Strawberry Bars (using oats and strawberry jam)
  • STRAWBERRY BARS 1 cup flour 1 cup rolled oats, uncooked 1/2 cup butter or margarine, softened 1/3 cup brown sugar, packed 1/4 teaspoon baking powder 1/8 teaspoon salt 3/4 cup strawberry jam Preheat oven to 350 degree...
  • Peanut Butter Maple Syrup
  • PEANUT BUTTER MAPLE SYRUP 1/2 cup maple syrup 1/4 cup peanut butter Combine syrup and peanut butter in sauce pan. Heat, stirring until smooth and heated through. Serve over pancakes....
  • Imitation Cathy's Rum Cake
  • Hi...I've been making a fake-Cathy's-Rum-Cake that tastes very similar and is SO EASY. I like to use a box cake mix because it's easier and it comes out with a similar texture. Take 1 (or 2 depending on how many layers...
  • Beef Tips with Peppers
  • BEEF TIPS WITH PEPPERS 1 1/2 to 2 pounds sirloin 2 large onions, thinly sliced 2 large green peppers, thinly sliced A-1 Steak Sauce (to taste) Worcestershire sauce (to taste) Hot cooked rice (optional, for serving) ...
  • Corny Oatmeal Breakfast Patties (make ahead)
  • CORNY OATMEAL BREAKFAST PATTIES "This was pretty good. I will make it again but add a bit of salt to it. It is nice that you can make it the night before and then cook it in the morning. Also very nice that it keeps w...
ADVERTISEMENT
  • Chicken Tortellini (using diced tomatoes and mushrooms)
  • Was looking thru the refrigerator tonight and decided to use up some partial leftovers and frozen items. CHICKEN TORTELLINI 3 chicken tenderloin strips Seasoning blend Olive oil (2 Tbsp) 1 onion, diced 10 sliced mus...
  • Luxury Scrambled Eggs
  • Luxury Scrambled Eggs Source: Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul) created the dish for her breakfast menu. Serves 3 to 4 1 larg...
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: Re: ISO: Clean Shower
  • 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!