ADVERTISEMENT
- Real Recipes from Real People -

Thank You: It was a hit, Gina!

Misc.
Dear Gina--

I took your strata to the potluck - every bit was eaten, and have had 3 emails and 2 voice mails asking for the recipe. All hail to Gina!

Thanks for a "keeper" recipe--
Maureen
MsgID: 0819594
Shared by: Maureen, Milwaukee
In reply to: Recipe(tried): Spinach, Ham and Gouda, Cheddar, Parmesa...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Recipes Using Summer Squash
  • June 12, 2006 Recipe Swap RECIPES USING SUMMER SQUASH (ZUCCHINI, YELLOW CROOKNECK, PATTYPAN, ETC.) This Week's Daily Recipe Swap...
  • Thai Pumpkin Soup
  • THAI PUMPKIN SOUP 1 tablespoon unsalted butter 1 small onion, chopped (about 1 cup) 1 tablespoon peeled and minced fresh ginger 1 clove garlic, minced 2 cups canned unsweetened pumpkin 1 1/2 cups coconut milk 1 1/2 cu...
  • Ruby Tuesday's Chicken Fresco
  • Chicken Fresco - menu description Source: Ruby Tuesday Fresh, all-natural 10 oz. grilled chicken. With seasonal vine-ripened tomatoes, balsamic vinaigrette, lemon butter sauce and fresh basil. With fresh, steamed brocco...
  • Fresh Pumpkin Turnovers (German to Russian Plachinda)
  • GERMAN TO RUSSIAN PLACHINDA (Fresh Pumpkin turnovers) First, make your dough. 2 cups all-purpose flour 1/2 cup shortening or cold butter (both work equally well) 1 tablespoon sugar 1/2 teaspoon baking powder Pinch of...
  • Smokey's Coleslaw with Lemon Dressing
  • SMOKEY'S COLESLAW WITH LEMON DRESSING "This lemony slaw’s from our favorite New York barbecue joint. It’s so good that even people who don’t like coleslaw like this." 3 small heads cabbage, chopped (about 18 cups) 1 ...
ADVERTISEMENT
  • Egg Nog Pie (may be similar to Smithville Inn's recipe)
  • Hi Judy! Here's a recipe that I found for Eggnog Pie that mentions scalding the milk. The old files that I found it in are from community cookbooks but don't list the sources so it's possible it is the recipe or a simila...
  • Spinach Parmesan Linguine
  • SPINACH PARMESAN LINGUINE 1 pkg (16oz) linguine 1 cup chicken broth 1 small onion, chopped 2 garlic cloves, minced 1 pkg (10oz) frozen chopped spinach, thawed and well drained 1/3 cup milk 2 tbsp cream cheese salt and...
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
  • Thank You: It was a hit, Gina!
  • 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!