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

ISO: strawberries,pretzels & jello

Misc.
A while back at a church covered dish dinner, someone brought a dessert/gelatin salad it was pretzels. strawberries and some jello I think, not positive but it was so good, anyone have any idea what I am talking about??
MsgID: 0055493
Shared by: Susan,Jersey shore
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: strawberries,pretzels & jello
  Susan,Jersey shore
2 Recipe: Strawberry Pretzel Salad
  repost
ADVERTISEMENT
Random Recipes
  • Sui Mai Pork Dumplings
  • SUI MAI PORK DUMPLINGS 3 dried black mushrooms 1/3 cup canned bamboo shoots 1/2 lb pork loin ground with 1 oz fatback* 1 tsp sesame oil 1 tsp rice wine or dry sherry 1 tbsp cornstarch 1 egg white 1 tsp salt 1/2 tsp gr...
  • Gold Nugget Zucchini (with lemon juice and butter)
  • GOLD NUGGET ZUCCHINI 3 pounds zucchini (can use up to 4 pounds) 1 tablespoon salt 1/4 cup butter 2 tablespoons instant minced onion 1/2 teaspoon fresh lemon peel grated 3 tablespoons fresh lemon juice Wash zucchini a...
  • Tomato Butter
  • TOMATO BUTTER Makes about two pints Serve with anything from breakfast grits to a dish of ice cream. 1 onion, finely chopped 2 tablespoons olive oil 5 pounds tomatoes, skinned and chopped 1/4 cup brown sugar, packed ...
  • Herb Deviled Eggs (using Dijon, dill and chives)
  • HERB DEVILED EGGS "With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they’re one of the few dishes fit for entertaining that’s also so simple, you...
ADVERTISEMENT
  • Honey Oat Biscotti (with nuts and cinnamon)
  • HONEY OAT BISCOTTI 1/2 cup butter, softened 3/4 cup honey 2 eggs 1 tsp vanilla 2 cups flour 3 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups rolled oats, uncooked 1/2 cup nuts,...
  • Cajun Catfish with Onion and Tomato Relish
  • CAJUN CATFISH WITH SWEET ONION RELISH FOR THE RELISH: 2 teaspoons olive oil, divided use 1 cup chopped sweet onion (i.e. Vidalia) 1 cup chopped, seeded Roma tomatoes 3 tablespoons pitted and chopped Kalamata (Greek)...
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: strawberries,pretzels & jello
  • 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!