ADVERTISEMENT
- Real Recipes from Real People -

Thank You: thanks Luba! (nt)

Misc.
nt

MsgID: 036072
Shared by: Karen - England
In reply to: Recipe: Homemade Miracle Whip Salad Dressing (co...
Board: International Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  quentin PA
2
  AM Canada
3
  Quentin PA
4
  Karen - England
5
  Terrie, MD
6
  Karen - England
7
  Luba from Ont.
8
  Karen - England
9
  Quentin/PA
ADVERTISEMENT
Random Recipes
  • Miss Edna's Turnip Casserole
  • MISS EDNA'S TURNIP CASSEROLE 2 pounds turnips, peeled and thinly sliced 6 ounces bacon, fried, 2 tablespoons drippings reserved 1 1/2 teaspoons sugar Tabasco sauce (to taste) 1 cup chicken broth 1 cup heavy cream Salt...
  • Pesto Pasta (with wheat free option)
  • PESTO PASTA As written, this recipe is free of corn, soy, nut, and egg free. It can also be made wheat, gluten and dairy free using substitutions below. 3/4 cup olive oil 1 Tbsp minced garlic 2 cups firmly p...
  • Popcorn Crunch (Ideals Candy Cookbook, 1970's)
  • POPCORN CRUNCH 2 quarts popped corn 1 1/2 cups pecan halves 2/3 cup whole almonds 1 1/3 cups sugar 1/2 cup light corn syrup 1 cup margarine Dipping chocolate (optional) Mix together popped corn and nuts; set aside. ...
  • Lemon Chiffon (blender) (Jell-O, 1976)
  • LEMON CHIFFON 1 (3 oz.) package Jell-O Lemon Flavor Gelatin 2 tablespoons sugar 1 tablespoon lemon juice 1 teaspoon grated lemon rind 3/4 cup boiling water 1 1/2 cups crushed ice 1 1/2 cups thawed Birds Eye Cool Whip ...
  • Barefoot Contessa's Smoked Salmon Spread
  • BAREFOOT CONTESSA'S SMOKED SALMON SPREAD "We started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the pe...
  • Chunky Walnut Pumpkin Pie
  • CHUNKY WALNUT PUMPKIN PIE FOR THE CRUST: 2 cups flour 1 stick (1/2 cup) butter 4 tbsp ice water 1/2 tsp salt FOR THE FILLING: 2 cups baked, mashed...
ADVERTISEMENT
  • Vegetarian Borscht (food processor)
  • VEGETARIAN BORSCHT "This is a good make-ahead soup that can be made quickly in the food processor. It get thicker the longer it sits. This also freezes well." 2 medium onions, peeled 3 ribs celery, with tops 1 leek, ...
  • Big Batch of Lentils
  • BIG BATCH OF LENTILS 1 pound brown dried lentils 5 cups water 1 teaspoon salt Pour lentils into a colander. Pick over the lentils to remove any debris. Run cool tap water over the lentils and run your fingers through...
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 Luba! (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!