ADVERTISEMENT
- Real Recipes from Real People -

ISO: Thirsty Bird Recipe from Marlboro Cookbook

Misc.
i am searching for the thirsty bird recipe in the marlboro cookbook. i lost the cookbook at the grocery store. anyways i have all the ingredients i just need the recipe. please help

MsgID: 0074045
Shared by: grace houston
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ranch Dip (with parmesan and bacon)
  • RANCH DIP 1/2 cup sour cream, any variety 1/2 cup 1/4 cup Miracle Whip Salad Dressing 1/4 cup 100% grated parmesan cheese 1/4 cup real bacon pieces or bits 2 tbsp. sliced green onion Mix all ingredients....
  • Basic Red Chile Sauce (Mexican)
  • BASIC RED CHILE SAUCE 8 dried red chiles* 4 cups water 2 tbsp flour 2 tbsp vegetable oil 2 to 3 large garlic cloves, finely chopped 1 pinch dried oregano (or 1 tsp fresh oregano) 1 tsp cider or white wine vinegar Wea...
  • Minted Pineapple Mold (blender) (Jell-O, 1976)
  • MINTED PINEAPPLE MOLD "The triple treat of mint, pineapple and lime flavors blend beautifully in this classic self-layering mold. Sets in one hour." 1 (20 oz) can crushed pineapple 1 (3 oz.) package Jell-O Lime Flavo...
  • Coca-Cola Pork Chops
  • COCA-COLA PORK CHOPS 6 to 8 pork chops 1 large onion, sliced 12 to 16 ounces Coke 1 can sliced mushrooms, drained (or fresh) 6 tablespoons ketchup 3 tablespoons prepared mustard 1 dash garlic powder 1 dash groun...
  • Bahama Breeze Spinach and Artichoke Dip
  • I got this much out of the waiter in Orlando. The ingredients are an artichoke, spinach, onion, mozzarella cheese, and garlic. To thicken, make a thickener of 50/50 butter and flour. That's all he'd give me but it's a...
ADVERTISEMENT
  • Beer Brats and Sauerkraut
  • BEER BRATS AND SAUERKRAUT 3 bottles (12 ounces each) dark beer 6 bratwurst sausages 1 (25 ounce) jar sauerkraut 6 sesame brat buns or hot dog buns Dijon mustard or yellow mustard Pour beer into a large pot and heat o...
  • Feijoada/Brazil
  • Feijoada/Brazil 1 lb Pork shoulder 1 lb Corned spareribs, if avail. 1 lb Or more carne seca 1/2 lb Chourico (or use chorizo) 1 lb Smoked pork shoulder 1 lb Lean bacon,1 piece,no rind 1 lb Lean beef chuck, one piece 4 c ...
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: Thirsty Bird Recipe from Marlboro 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!