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

Thank You: Thanks Meg.........but??

Misc.
Hi Meg:
Thanks for the recipe. I printed it out and will definately try it. Excuse my ignorance but what is a rutabaga?........Thanks......Karen
MsgID: 0064898
Shared by: Karen - New York
In reply to: Recipe(tried): Martha Stewart's Shepherd's Pie
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crustless Buttermilk Pie (using biscuit mix)
  • CRUSTLESS BUTTERMILK PIE 1 1/2 cups sugar 1 cup buttermilk 1/2 cup biscuit mix 1/3 cup melted margarine 3 eggs 1 tsp. vanilla Preheat oven to 350 degrees F. Mix ingredients with electric mixer. Pour in well-greased ...
  • Steak N Shake Chili version
  • Hi again, If you want Steak and Shake style chili instead of the above, instead of ground beef use a 4 to 4.5 pound Chuck roast. If you have a hand grinder (not a food processor), take the roast and debone the roast and ...
  • Shrimps in Piparrada Sauce
  • SHRIMPS IN PIPARRADA SAUCE 2 lbs large shrimps, shelled and deveined 2 tbsp olive oil 1 medium cucumber 1 medium red bell pepper 1 small onion 2 ripe tomatoes 1/2 cup good olive oil 1/4 cup balsamic vinegar or another...
  • Lean and Savory Sauced Pot Roast (crock pot)
  • LEAN AND SAVORY SAUCED POT ROAST 1 large onion, coarsely chopped 4 medium carrots, peeled and sliced into 1⁄4-inch rounds (or use a 1-pound bag of mini-baby carrots to save time) 2 stalks celery, sliced 3⁄...
ADVERTISEMENT
  • Peach-Leaf Custard
  • I came across this while looking for a Berry Grunt recipe this morning in 1001 Low-Fat Recipes. It intrigued me as I have made Peach-Leaf Starter for sourdough bread in the past. Seems a funny recipe for a low fat book a...
  • Spinach Fluff
  • SPINACH FLUFF 2 pkg (10 oz. each) chopped spinach, thawed and well drained, divided use 2 cups milk, divided use 4 eggs 1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted 1/4 cup butter or margarine, melte...
  • Whipped Angel Food Pie (Carnation, 1974)
  • WHIPPED ANGEL FOOD PIE 1 (3-oz.) package lemon gelatin 1/2 cup sugar 2/3 cup hot water 1/3 cup hot lemon juice 1 teaspoon grated lemon rind 1 cup undiluted Carnation Evaporated Milk 2 tablespoons lemon juice 1 (9-inch...
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 Meg.........but??
  • 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!