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

Thank You: Thank you (Ball blue book tomato relish)

Misc.
Thank you, Linda Lou, for the quick and thoughtful response. Sadly, this is not the recipe (hers didn't have cabbage) though this one does sound good and I think I shall try it.

Actually, I was wondering if you are my cousin since I don't know that many people named Linda Lou but since she is in eastern Washington, you are not. No, I didn't work at FabricLand but I sure did a lot of shopping in the Vancouver (WA) store when my children were growing up. Sadly, they've closed it now so my granddaughter won't get to go fabric shopping with me there like her daddy and his brothers did as she gets older (she's only 19 months right now). My Viking (new in 1973) and I were inseparable!

Thank you again for the recipe.
MsgID: 202447
Shared by: Glenna, WA
In reply to: I am sending Ball blue book recipe.
Board: Canning and Preserving at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Seafood Boil Mix
  • HOMEMADE SEAFOOD BOIL MIX (Alternative to Zatarain's Seafood Boil Mix) 1 (8 inch) square cheesecloth 4 cloves 2 bay leaves, crumbled 1 tablespoon white peppercorns, crushed 1 tablespoon black peppercorns, crushed 1 ta...
  • Beau Monde Dip
  • BEAU MONDE DIP 2 pkgs. (3 oz. each) cream cheese, softened 1 tbsp. water (or more as to how you like your dip) 2 1/2 tsp. Beau Monde 1/4 tsp. dried thyme 1/4 tsp. dried marjoram 1/4 tsp. dried savory 1 tsp. dried...
  • Rhubarb Upside Down Cake
  • June, this is delicious with ice cream, served a bit warm. The yogourt can be replaced with sour cream or buttermilk... whatever you have on hand. I usually make this in a deep dish pie plate, and serve it in wedges. If...
  • Whole Wheat Challah with Variations (food processor)
  • WHOLE WHEAT CHALLAH "A healthier, quicker version of traditional Challah for today's cook." 1 teaspoon sugar 3/4 cup warm water (about 110 degrees F) 1 pkg. active dry yeast 2 cups all-purpose flour (approximately) 1...
ADVERTISEMENT
  • Brown Rice O'Brien
  • BROWN RICE O'BRIEN 1 cup chopped green onions with tops 1/2 cup chopped green pepper 2 tablespoons vegetable oil 3 cups hot cooked brown rice (cooked in broth, if desired) 3 tablespoons chopped pimientos Salt and fre...
  • Pesto Crusted Jumbo Shrimp - The Shrimp are JUMPING!!
  • The silver lining of Katrina is that our seafood is absolutely fabulous this season! I humbly share a recipe I created after having a similar dish at a local restaurant. Enjoy!! PESTO CRUSTED JUMBO SHRIMP Chiqui Colli...
  • Roasted New Potato Salad (using ranch dressing)
  • ROASTED NEW POTATO SALAD FOR THE ROASTED POTATOES: 2 tablespoons olive oil 2 pounds small red potatoes, diced 1/2 medium-size sweet onion, chopped 2 teaspoons minced garlic 1 teaspoon coarse...
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: Thank you (Ball blue book tomato relish)
  • 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!