ADVERTISEMENT
- Real Recipes from Real People -

Thank You: thank you Pat !

Misc.
Hi Patricia,
thank you so much, have been want ing this and keep forgetting to ask -- seems to me I may have had with bannas too
page<><
MsgID: 0021429
Shared by: page
In reply to: Recipe: Strawberry Pretzel Salad
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grileld Honey Chicken with Cherry Sauce
  • GRILLED HONEY CHICKEN WITH CHERRY SAUCE FOR THE CHERRY SAUCE: 1/3 cup Burgundy or other dry red wine 3 tbsp brown sugar 2 tbsp red wine vinegar 2 tbsp unsweetened orange juice 1/4 tsp grated orange rind 2 1/4 cups p...
  • Milk Chocolate Peanut Butter Bark
  • MILK CHOCOLATE PEANUT BUTTER BARK 1 (6 oz.) pkg. milk chocolate chips (1 cup) 1 (6 oz.) pkg. peanut butter chips (1 cup) 1/2 cup chopped salted nuts Line a 13x9-inch pan with foil. In medium saucepan over l...
  • Thanksgiving Cranberry Salad
  • THANKSGIVING CRANBERRY SALAD 3 small packages raspberry jello 2 cups boiling water 16 ozs. fresh cranberries, ground.( I put them through the food processor, using the coarse grating disk.) These come in 12 oz bags, s...
  • Anise Toasties (like biscotti, using cake mix) (1986)
  • ANISE TOASTIES 1 pkg. (2-layer size) Pillsbury Plus Yellow Cake Mix 3/4 cup oil 5 eggs 2 tablespoons anise seed 1 cup chopped almonds Powdered sugar Heat oven to 325 degrees F. Grease and flour 15x10x1 or 17x11x1-in...
  • Easy Heath Bars (using saltine crackers)
  • EASY HEATH BARS saltine crackers 1 cup butter 1 cup brown sugar 1 (6 oz) bag chocolate chips Preheat oven to 350 degrees F. Lay saltine crackers flat on cookie sheet until it's completely covered. Set aside. Boil t...
  • Pasilla Rellenos (poblanos stuffed with black beans)
  • PASILLA RELLENOS 4 pasilla (also called poblano) peppers 1/3 cup finely diced onion 1/3 diced red or green bell pepper 1 tbsp olive oil 1/2 can black beans, drained grated parmesan cheese Heat broiler in oven. Roast ...
ADVERTISEMENT
  • Crisco Spice Layer Cake (1945)
  • CRISCO SPICE LAYER CAKE Measure into mixing bowl: 2 cups cake flour (sifted before measuring) 1 cup sugar 1/2 cup Crisco vegetable shortening 1 teaspoon salt 1 teaspoon ground cinnamon 1/2...
  • Ratatouille with Ravioli
  • RATATOUILLE WITH RAVIOLI 1 tablespoon olive oil 1/2 cup chopped onion 1 garlic clove, minced 1 small eggplant, cut into 1/2-inch cubes 1 zucchini, halved lengthwise, cut into 1/4-inch slices 1 (14 1/2 ounce) can diced...
  • Vegetables Mornay (Parmesan cheese sauce, baked)
  • VEGETABLES MORNAY 2 pkg (16 oz each) frozen mixed veggies 1/4 cup water 2 Tbsp butter 1/4 tsp garlic powder Salt, to taste FOR THE SAUCE: 1/4 cup butter 1/4 cup sifted flour Reserved vegetable liquid and enough milk...
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 Pat !
  • 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!