ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Jeanne, thanks!

Misc.
Jeanne, thanks for the artcile reference. The one I read was a review of a book about salt, so yours will be much more informative I think.

Tracey
MsgID: 0812171
Shared by: Tracey, CA
In reply to: Salt, again...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (21)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Corn Bread Tamale Pie (Joy of Cooking)
  • CORN-BREAD TAMALE PIE FOR THE MEAT MIXTURE: 1 pound ground beef 1 medium onion, finely chopped 1 cup rinsed and drained canned black beans 1 cup corn, drained, canned or frozen (thawed if...
  • Wesson Oil Stir and Roll Biscuits (1950)
  • Wesson Oil Stir and Roll Biscuits (1950) Sweet Milk Biscuits 2 cups flour 3 tsp baking powder 1 tsp salt 1/4 cup Wesson oil 1/2 cup milk Buttermilk Biscuits 2 cups flour 2 tsp baking powder 1 tsp salt 1/4 tsp baking ...
  • Watermelon Gela (Sicilian Watermelon Dessert) (blender)
  • WATERMELON GELA (SICILIAN WATERMELON DESSERT) "In Sicily, where summers are stunningly hot and dry, watermelon is used to make a refreshing dessert that marries the flavors of many ingredients the Arabs brought to the...
  • Eggnog Spritz (Mirro Cookie Press, 1950's)
  • EGGNOG SPRITZ 1 cup butter or margarine 3/4 cup sugar 1 egg 2 teaspoons rum flavoring 2 1/4 cups sifted flour 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon baking powder Cream butter and sugar well. Beat ...
  • White Turnip Fluff and Turnip Bake
  • WHITE TURNIP FLUFF 1 potato, peeled and diced 1 turnip, peeled and diced 2 tablespoons sugar 2 tablespoons Farina 1 egg dash of milk or cream Preheat oven to 350 degrees F. Cook potato and turnip until tender. Drai...
  • Lettuce Wrapped Asian Turkey Salad
  • LETTUCE WRAPPED ASIAN TURKEY SALAD 2 cups diced turkey 1/2 cup diced red bell pepper 1 (8 oz) can sliced water chestnuts, drained 1/3 cup bottled lowfat Oriental Dressing 1/4 cup sliced scallions 4 large Bibb or Bost...
ADVERTISEMENT
  • Grilled Sardines
  • GRILLED SARDINES "Grilled sardines in Europe are actually broiled, but I think they are better when cooked over open flames. This simple recipe is the way my Portuguese friend Joseph Theresa would cook them at the bea...
  • Coffeeblanca (blender)
  • COFFEEBLANCA 2 tablespoons instant coffee granules 1/4 cup water 2 cups milk 1 pint vanilla ice cream, softened 3 tablespoons chocolate syrup 1 tablespoon vanilla extract 1/2 cup coffee liqueur (optional) Stir togeth...
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: Jeanne, thanks!
  • 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!