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

ISO: Searching for ethnic recipe from St. Louis, MO

Misc.
I have been searching for a recipe my elderly landlady in downtown St. Louis used to make for me years ago. She called it "Yammaletti", or "Jammaletti". It was a ground beef dish, with pasta, and either cheddar or American cheese. The landlady has long since passed, and I would love to find this recipe. Any help would be greatly appreciated!

MsgID: 014280
Shared by: Nancy; Cape Girardeau, MO
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lardy Cake
  • Lardy Cake Lardy Cake is a traditional English food - recipes date back as far as the 17th century, a time when spices and sugar became more available for consumption, and not just by the aristocracy. There are numerous...
  • Topolo Caesar Salad
  • TOPOLO CAESAR SALAD FOR THE DRESSING: 1 cup organic extra virgin olive oil 1 1/2 tbsp champagne vinegar 4 tsp Worcestershire sauce 1 fresh Serrano chile, stemmed and halved zest (colored part...
  • Lemon-Nutmeg Shortcakes with Berries
  • LEMON-NUTMEG SHORTCAKES WITH BERRIES "Large grain sugar glistens on the tops of these miniature shortcake squares." FOR THE SHORTCAKES: 1 1/3 cups all-purpose flour 2 tablespoons sugar 1 1/4...
  • Seven Layer Casserole (using brown rice)
  • SEVEN LAYER CASSEROLE 1 cup uncooked brown rice 1 cup cooked kidney beans 1 cup diced potatoes 1 cup frozen green peas Freshly ground black pepper 2 cans (8 oz each) tomato sauce 3/4 cup water, divided use 1 cup green...
  • Chicken Baked with Peppers and Tomatoes
  • CHICKEN BAKED WITH PEPPERS AND TOMATOES 4 chicken legs (3 lb/1.5kg) salt and pepper (to taste) 1 tbsp olive oil 2 onions, thickly sliced 2 sweet bell peppers, cut in 1/4-inch strips 1/4 lb smoked ham, minced 2 cloves...
  • Cranberry Broiled Ham
  • CRANBERRY BROILED HAM 1 (8 oz) can jellied cranberry sauce 2 1/2 tbsp commercial steak sauce 1 1/2 tsp brown sugar 1 1/2 tsp vegetable oil 1 tsp prepared oil 1 tsp prepared mustard 1 (1-inch-thick) fully-cooked ham sl...
ADVERTISEMENT
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: Searching for ethnic recipe from St. Louis, MO
  • 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!