ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank you Betsy can't wait to try some - Joanne (nt)

Misc.
nt
MsgID: 0087555
Shared by: Joanne Olsen Saratoga Springs NY
In reply to: ISO: simple frozen fruit salad
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Joanne Olsen
2
  Betsy at Recipelink.com
3
  Joanne Olsen Saratoga Springs NY
4
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Beefy Cowboy Beans
  • BEEFY COWBOY BEANS 1 1/2 pounds ground beef 1 red or green bell pepper, cut into 1/2-inch pieces 1 medium onion, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 1 (16 ounce) can baked beans 1 15 1/2 ounce) can (Gr...
  • Banana Bread Cookies (with chocolate chips and nuts)
  • BANANA BREAD COOKIES 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup brown sugar 1/4 tsp baking soda 1/4 tsp salt 2 eggs 1 banana, sliced 1 tsp vanilla 2 cups flour 1/2 to 1 cup semisweet chocolate chunks (or chocolat...
  • Glazed Grilled Salmon Steaks
  • GLAZED GRILLED SALMON 3 tablespoons (packed) dark brown sugar 4 teaspoons prepared Chinese-style hot mustard or Dijon mustard 1 tablespoon soy sauce 1 teaspoon rice vinegar 2 (7 to 8 ounces each) salmon steaks (about ...
  • Breezy Point Chicken Curry
  • BREEZY POINT CHICKEN CURRY 1/4 cup sliced celery 1/2 cup chopped onion 1 clove garlic, minced 2 tablespoons flour 2 chicken bouillon cubes 1 cup low sodium chicken broth 1 cup skim milk 1/2 cup unsweetened applesauce ...
ADVERTISEMENT
  • Ice Java - Mocha Syrup Variation (similar to Nescafe)
  • Dear Kim, You are a life saver ( Mocha Syrup recipe ). I have drank ice java for years. Stores ran out, my brands ran out and I have been out for a month, I tried your recipe close enough for me. I left the vanilla out ...
  • Durkee Basic Poultry Dressing
  • BASIC POULTRY DRESSING "Bake in a casserole or makes enough to stuff a 12 to 15 pound turkey." 1/2 cup Durkee Minced Onion 1/2 cup water 10 cups fresh bread cubes (about 10 slices) 1/2 cup butter, melted 3 tablespoon...
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 Betsy can't wait to try some - Joanne (nt)
  • 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!