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

Thank You: Kelly~WA I was hoping that you would see Valerie's post

Misc.
You always have so much information at your fingertips - especially for requests such as Valerie's. Thanks for taking the time to help out. I was floundering here. I wanted to help Valerie but just don't have the experience giving such a large party/open house. I did have a cocktail party for my husband's entire department and all of the graduate students, families and spouses once, a long time ago. I don't think I'd ever do again by myself. If there is a next time, I think I would call in some caterers which is what my daughter and her roommates (10 of them) did when they graduated from college. We had that here with all 10 roommates and their families that were here for the graduation and it was nice to have it catered. All of her roommates chipped in to cover the cost of having it catered. DH and I just had to make sure that the house and yard looked nice and that we had a tent in case of rain. It did rain so it was good that we had rented a tent. Thanks again for your help, Kelly.
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Anisette Sponge Biscotti
  • ANISETTE SPONGE BISCOTTI 1 stick (8 tablespoons) butter or margarine, at room temperature 1 cup sugar 3 large eggs 1 1/2 ounces anisette liqueur 2 1/2 cups flour 3 teaspoons baking powder Powdered sugar for dusting, i...
  • Pesto Dip (freeze ahead)
  • PESTO DIP 2 cups chopped fresh basil 1 cup dry bread crumbs 3 tbsp grated parmesan cheese 2 tbsp chopped almonds 2 cloves garlic 1/4 cup non-fat mayonnaise 1/4 cup non-fat sour cream In a blender or food processor, c...
  • Glazing Cake Squares Idea for Dale...
  • Dear Dale, This is what always works for me.... I put the cake squares on a cake rack and slowly glaze them using a spoon so the glaze drips down the sides and covers the cake. You might have to do it a few times til ...
  • Wilted Greens with Spicy Garlic Dressing
  • WILTED GREENS WITH SPICY GARLIC DRESSING 1 1/4 pounds fresh spinach, watercress or other leafy green vegetable (or 2 packages ,10-ounce each) 1 teaspoon canola or corn oil 1 teaspoon toasted sesame oil FOR...
  • Pizza Blanks (freeze ahead pizza crusts)
  • PIZZA BLANKS "Pre-made Pizza crusts are one of the fastest selling items at grocery stores. Unfortunately, they are also very expensive. With a little effort you can make your own and keep a bunch in your freezer for ...
  • Tilapia Curry with Roasted Spices (Indian)
  • TILAPIA CURRY WITH ROASTED SPICES 2 whole dried red chilies 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 2 tablespoons vegetable oil 1 medium red onion...
ADVERTISEMENT
  • Robert E. Lee Gingersnap Molasses Cookie
  • Here's the cookie recipe - hope you try it. ROBERT E. LEE GINGERSNAPS 1 1/2 sticks (3/4 cup) margarine 1/2 cup dark molasses 2 cups sugar 2 eggs 4 cups flour 4 tsp. baking soda 2 tsp. cinnamon 1 tsp. ginger 1 tsp. gr...
  • Easy Greek Salad for Entertaining
  • This is always a crowd pleaser: EASY GREEK SALAD FOR ENTERTAINING FOR THE DRESSING: 1 part red wine vinegar 1 tbsp Italian seasoning 1 tsp salt 1 pinch black pepper 2 oz of feta cheese,...
  • Lemon Bars (Argo Corn Starch recipe)
  • LEMON BARS "This super-easy recipe mixes fast and bakes fast. Looks great on a party tray or dessert table." FOR THE CRUST: 1 cup flour 1/3 cup Argo Corn...
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: Kelly~WA I was hoping that you would see Valerie's post
  • 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!