ADVERTISEMENT
- Real Recipes from Real People -

ISO: Thanks, Kathy! Will you please

Misc.

post the recipe for your daughter's dip?

I think that it's WONDERFUL that they will all be having graduation parties
together! This way our houses can stay clean, the kids can be together, and we
will all have help making the food and cleaning up. Besides, the mothers can
all cry together about their babies being grown when the party is over!

Thanks again!



MsgID: 092616
Shared by: Debbie D., AL
In reply to: Corn chips and salsa
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey and Dumplings (using cooked turkey)
  • TURKEY AND DUMPLINGS 1/2 cup flour, unsifted 1/3 cup water 4 cups hot turkey or chicken broth 1 quart cooked turkey, large pieces (or cooked chicken) 1/2 teaspoon salt FOR THE DUMPLINGS: 1...
  • House of Blues Andouille Corn Pudding
  • HOUSE OF BLUES ANDOUILLE CORN PUDDING 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 t...
  • Roselyn Bakery Buttermilk Jumbles (cookies)
  • ROSELYN BAKERY BUTTERMILK JUMBLES 2 2/3 cups Crisco Shortening* 2 cups granulated sugar 1 tsp. salt 2 eggs 3/4 cup buttermilk 2 tsp pure vanilla extract 4 3/4 cup Soft-as silk cake flour* 3/4 tsp baking soda Preheat ...
  • Baby Corn, Bok Choy, and Tofu Stir-Fry
  • BABY CORN, BOK CHOY, AND TOFU STIR-FRY 2 tsp toasted sesame oil 1/2 tbsp ginger, finely chopped 1 large garlic clove, finely chopped 4 cups bok choy, cut diagonally into 1-inch slices 3/4 lb firm tofu, drained and ...
  • Tex-Mex Buffet
  • TEX-MEX BUFFET "Eveybody helps themselves." 4 to 6 large flour tortillas 4 to 6 corn taco shells 2 cups cooked rice 1 can (15-ounce) pinto or pink beans, drained and rinsed 4 to 6 ounces grated Monterey Jack or Chedd...
ADVERTISEMENT
  • Celery Nut Circle (Jell-O, 1979)
  • CELERY NUT CIRCLE 2 packages (3 oz. each) or 1 (6 oz.) package JELL-O Brand Lime Flavor Gelatin 1/2 teaspoon salt 2 cups boiling water 1 1/2 cups cold water 1 tablespoon vinegar 1/2 cup sour cream 1 cup chopped celery...
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: Thanks, Kathy! Will you please
  • 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!