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

Thank You: More 1950's Recipes - Thanks Hobbs!

Misc.
ADVERTISEMENT

Thanks for posting these. Really takes me back.
I had forgotten most of them.
Thanks again.


MsgID: 092631
Shared by: gramaj
In reply to: Recipe: More 1950s recipes
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • The Art of Eating Well - Give Your Meals Visual Appeal
  • THE ART OF EATING WELL Source: The American Institute for Cancer Research Think back to your favorite restaurant meal. Chances are, it was not just delicious, but beautifully presented with dazzling colors and shapes ...
  • King Ranch Chicken Casserole and Great Pumpkin Bread
  • Good Morning! I have to admit, I love casseroles. I love the way they can be brought to a pot-luck or to an office luncheon. I love the versatility of the dish, the ease of putting it together and I sure do love the lef...
  • Vanilla Pecan Pie (with a cheesecake layer)
  • VANILLA PECAN PIE "Cheesecake meets pecan pie in this smooth and decadent seasonal dessert." 1 refrigerated pie crust (from 14.1-ounce package) 1 (8 ounce) package cream...
  • Honey-Mustard Grilled Chicken
  • HONEY-MUSTARD GRILLED CHICKEN 4 boneless, skinless chicken breasts (about 4 ounces each) 1/4 cup honey-mustard salad dressing 3 heaping tablespoons grainy Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon hon...
ADVERTISEMENT
  • Bloody Mary Chicken Wings (baked)
  • BLOODY MARY CHICKEN WINGS "Make up a big pitcher of Bloody Marys; pour off a cup or so to marinate the chicken wings." 1 quart V-8 vegetable juice 1/2 cup vodka 1/3 cup Frank's or Louisiana Red hot sauce (or to taste...
  • Pea salad
  • This Pea Salad has been made by my family for over 40 years. GARDEN PEA SALAD 1 (16 oz.) can early sweet peas 2 hard boiled eggs, peeled and chopped 1/2 cup chopped sweet onion 1/3 cup chopped sweet pickles 2 Tbsp....
  • Domino's Cinna Dots - How we do it.
  • We take the dough and roll it out like a sausage, then cut off "dots." The dots go in a pan, with a screen on top, through the oven (which takes about 7 minutes). They are squirted with "Whirl" which is a thick butter fl...
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: More 1950's Recipes - Thanks Hobbs!
  • 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!