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

Thank You: thanks

Misc.
Thank you for your help. I live about 5 minutes from Battle Ground so I will try Wilco. I am hoping to do apple pie filling and cherry right now. They are mainly for my step-dad, so I will have to see what other fruits he might want me to do. Again, thank you for your help.
Michelle
MsgID: 205273
Shared by: Michelle, WA state
In reply to: Recipe(tried): Apple Pie Filling (canning recipe)
Board: Canning and Preserving at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sausage Bread (using refrigerated crescent roll dough)
  • SAUSAGE BREAD 3 pkgs. crescent rolls 1 lb. Bob Evans ground sausage, regular 1 lb. Bob Evans ground sausage, hot 3 eggs (save part of one for brushing tops) 1/4 lb. grated cheddar cheese 1/4 lb. Swiss cheese 1 tsp. ea...
  • Fried Bread
  • Many years ago we had a visitor from Ireland. One morning she asked me if I would like to try what she was having for breakfast. She took a piece of white bread and put it into an iron skillet that already had a small ...
  • Easy Black Bean Fajitas
  • EASY BLACK BEAN FAJITAS 32 ounces cooked black beans, drained and rinsed (OR 2 cans (16 ounces each) black beans, rinsed and drained) 1 cup frozen corn kernels 1/2 cup salsa 1 large red bell pepper, chopped 1 bunch gr...
  • Slow Cooker Ham with Currant-Cherry Sauce
  • SLOW COOKER HAM WITH CURRANT-CHERRY SAUCE 1 1/2 cups cherry preserves 1/4 cup balsamic vinegar 1/2 teaspoon ground mustard 1/2 teaspoon ground ginger 6 to 8 pound fully cooked bone-in ham 1/2 cup dried currants ...
  • Dakota Bread, Cafe Latte's
  • Dakota Bread, Cafe Latte's 2 Cups warm water, (105 to 115 F) 2 Packages active dry yeast (or 2 scant tablespoons) 1/4 Cup honey 14 Cups vegetable oil 1/2 Cup cracked wheat 1 Tablespoon salt 1 Cup whole wheat flour 5 Cup...
  • Tofu-And-Watercress Pate
  • TOFU-AND-WATERCRESS PATE "This pate is light and fresh, and very good served with wheat crackers or rye crispbread." 1 bunch watercress, rinsed, trimmed, and chopped 6 ounces tofu, drained 1/4 cup ground almonds 4 gr...
ADVERTISEMENT
  • Grazie Ristorante's Quattro Stagioni Fusilli
  • GRAZIE RISTORANTE'S QUATTRO STAGIONI FUSILLI 3/4 lb (375 g) fusilli pasta boiling water with salt 2 tbsp butter 1 tbsp olive oil 1 small onion, finely chopped 1 sweet red or green pepper, seeded, chopped 2 small zucch...
  • Chicken Pecan Pate (using blender)
  • CHICKEN PECAN PATE 1 c. finely chopped pecans 2 c. diced cooked chicken or turkey 8 oz. cream cheese, cut into chunks & softened 1 clove garlic, minced 6 tbsp. mayonnaise 4 tsp. fresh dill or 2 tsp. dried Salt Comb...
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: thanks
  • 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!