ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Peg , I hope to try this recipe soon. I

Misc.
ADVERTISEMENT
have never made corn fritter but I have had them at a local restaurant that serves them with honey butter!
Thanks again!
MsgID: 088790
Shared by: Karyn/IN
In reply to: Recipe(tried): Corn Fritters
Board: What's For Dinner? at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Country Hearth Bread (100% whole wheat flour)
  • COUNTRY HEARTH BREAD "In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is ...
  • Toasted Walnuts
  • TOASTED WALNUTS Walnuts Dash of oil (optional) 3 ways to toast walnuts: Bake walnuts on a cookie sheet, in a single layer, at 350 degrees F for 8 to 10 minutes, checking frequently. Or,...
  • Bread Stuffing with Sausage
  • BREAD STUFFING WITH SAUSAGE 1 pound fresh bulk sausage 2 cups onion, chopped 1 cup celery, chopped 1 tsp. dried thyme 1 tsp. sage 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 cup fresh parsley, chopped 1 pou...
  • Rice Muffins from 1901
  • RICE MUFFINS FROM 1901 1 egg, separated 1 cupful of milk 1 cupful rice, cold, boiled 1 1/2 cupfuls flour 1 rounded teaspoonful baking powder 2 egg whites, well beaten Separate one egg; add to the yolk a cupful of mil...
  • Fresh Coconut Cake Frosting
  • FRESH COCONUT CAKE FROSTING 3 stiffly beaten egg white 1/2 cup sugar 1 cup light Karo corn syrup 1 (7 oz) can coconut (or 3/4 cup fresh coconut) Beat eggs till stiff add sugar. Beat 1 minute. In saucepan, bring karo...
  • 7-Up Date Nut Loaf (1957)
  • 7-UP DATE NUT LOAF 1 cup dates; chopped 7 oz 7-up 1 tsp baking soda 1 cup sugar 2 tbsp butter 1 egg 1 1/2 cup flour 1/2 cup nuts, chopped 1 tsp vanilla 1 pinch salt whipped cream (for serving) Preheat...
  • Sugar Plum Bars with Lemon Glaze (using granola) (1981)
  • SUGAR PLUM BARS 1/2 cup packed brown sugar 1/2 cup margarine or butter, softened 1/4 cup shortening 2 cups Nature Valley granola (cinnamon and raisins), slightly crushed 2 cups Gold Medal all-purpose flour 1 teaspoon ...
ADVERTISEMENT
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: Peg , I hope to try this recipe soon. I
  • 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!