ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks for the nostalgic look back.....

Misc.
Thank you Sally and Gina for the wonderful discussion (and pictures!) of aprons. It brought back so many memories. I am going to start searching the antique shops and garage sales that I love to frequent for aprons so that I can start making use of this charming, and useful, item. Thanks for the inspiration!
Nancy
MsgID: 1227568
Shared by: Nancy/IL
In reply to: Recipe: The Apron - For my friends
Board: Chat Board at Recipelink.com
  • Read Replies (30)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sally/Atlanta
2
  Gina, Fla
3
  Jackie/MA
4
  MED/TN
5
  Nancy/IL
6
  Gina, Fla
7
  Gina, Fla
8
  Judy/Quebec
9
  Sally/Atlanta
10
  Gina, Fla
11
  Gina, Fla
12
  Carolyn, Vancouver
13
  Sally/Atlanta
14
  june/FL
15
  MED/TN
16
  Judy/Quebec
17
  Gina, Fla
18
  june/FL
19
  Sally/Atlanta
20
  Gina, Fla
21
  MED/TN
22
  Gina, Fla
23
  Gina, Fla
24
  MED/TN
25
  MED/TN
26
  Jackie/MA
27
  MED/TN
28
  Jackie/MA
29
  Gina, Fla
30
  MED/TN
31
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Easy Taco Soup (using tomato juice)
  • EASY TACO SOUP 1 pound extra lean ground beef (or ground turkey) 1/2 cup chopped onion* 1 1/4 ounces taco seasoning mix 5 cups tomato juice for the toppings (optional, for serving): low fat sour cream shredded lettuce...
  • Clam or Mussels Steamed with Fennel and Vermouth
  • CLAM OR MUSSELS STEAMED WITH FENNEL AND VERMOUTH 1/2 cup thinly sliced shallot or red onion 1 small fennel bulb sliced thin 1/2 teaspoon fennel seed 2 large cloves garlic, chopped 1/4 cup olive oil 1 cup vermouth 1 te...
  • Rosie Daley's Apple-Cranberry Crisp
  • APPLE-CRANBERRY CRISP "Cranberries give this crisp a delightful color and tartness. A moderate amount of oil replaces the large amount of butter usually called for in toppings for this kind of dessert. It is served be...
  • Yogurt Sherbet (ice cream maker)
  • YOGURT SHERBET 3/4 cup fat-free milk, divided use 1/2 teaspoon unflavored gelatin 1/2 teaspoon cornstarch 1/3 cup light corn syrup 1/4 cup sugar 1/4 cup water 2 cups low-fat or fat-free yogurt, preferably Greek yogurt...
  • Boeuf a la Bourguignonne (Beef Stew Burgundy-style)
  • BOEUF A LA BOURGUIGNONNE (BEEF STEW BURGUNDY-STYLE) 3 pounds beef chuck, cut into large pieces 1 large yellow onion, peeled and finely chopped 2 carrots, peeled and finely chopped 2 cloves garlic, peeled Bouquet garni...
  • Pasta with Goat's Cheese and Black Olives
  • PASTA WITH GOAT'S CHEESE AND BLACK OLIVES For a fantastically quick and speedy meal try Gioconda Scott's recipe for penne tossed with crumbled goat's cheese and olives salt and fresh ground black pepper 450g penne 3...
ADVERTISEMENT
  • Paula Deen's Wacky Taffy Apples
  • PAULA DEEN'S WACKY TAFFY APPLES Craft sticks 12 apples 2 cups sugar 1 cup brown sugar, packed 1 cup heavy cream 2/3 cup butter 2/3 cup light corn syrup 1 teaspoon salt 1 teaspoon vanilla extract Chopped nuts...
  • Linguine Alla Carbonara (serves 3)
  • LINGUINE ALLA CARBONARA "Bring an old-world classic up to speed! Cook refrigerated pasta while you stir together a creamy vegetable and bacon sauce. The delicious result fits into a busy day and into your eating plan ...
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 for the nostalgic look back.....
  • 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!