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

Thank You: Stained Glass Afghan

Misc.
I started this stained glass afghan years ago then a puppy we had ate the pattern and I couldn't find it another one anywhere!! I will start from scratch on this one!!I am so excited to find this pattern again!!! thanks sooooo much

Lynn
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • To Roll or Not to Roll Sugar Cookies (Gold Medal Flour)
  • TO ROLL OR NOT TO ROLL SUGAR COOKIES 1 cup white granulated sugar (or 1 1/2 cups powdered sugar if making rolled cookies) 1 cup butter, softened 1 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 2 1/3 cups all-purp...
  • Vermont Cranberry Spread
  • I made this for our Thanksgiving appetizer, and everyone has asked that I bring it again for Christmas! Enjoy! VERMONT CRANBERRY SPREAD 2 pkg. (8 oz. each) cream cheese, softened 1 cup sweetened dried cranberries 2/...
  • Cafe Red Onion's Pineapple Salsa
  • RED ONION'S PINEAPPLE SALSA 1 (20 ounce) can pineapple chunks, with juice 1 to 2 teaspoons corn oil 1 tablespoon cilantro (I added more cilantro than this because I love cilantro and 1 tbsp. isn't much) Juice of 1/2 l...
  • Antipasto Hero
  • ANTIPASTO HERO 1 round focaccia bread (8 or 9 inches in diameter) 1/4 cup Caesar dressing 4 to 5 leaves leaf lettuce 1/4 pound sliced provolone cheese 1/4 pound sliced fully cooked ham 1/4 pound sliced salami 8 pepper...
  • Grandma Lele's Corn Pudding (using Ritz crackers)
  • GRANDMA LELE'S CORN PUDDING From: Terry Makes 6 servings This is a recipe for a corn dish that my grandmother always made at the holidays. It's always been a favorite in my family, and now is my daughter's favorite as...
  • Campbell's Quick Herbed Chicken Dijon
  • CAMPBELL'S QUICK HERBED CHICKEN DIJON 1 tbsp. vegetable oil 4 boneless chicken breast halves 1 (10 3/4 oz) can Campbell's condensed Cream of Chicken with Herbs Soup 1/2 cup milk 1 tablespoon Dijon-style mustard Heat ...
ADVERTISEMENT
  • Fennel Salad (Italian)
  • FENNEL SALAD "This simple and inexpensive salad has become all the rage in Italian or Italianesque restaurants where it is sold at a huge markup. To make this salad, it helps to be equipped with a Benriner vegetable s...
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: Stained Glass Afghan
  • 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!