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

Thank You: Yogurt Pops

Misc.
Thank you Betsy! Having this recipe will be like taking a trip down memory lane!!!
MsgID: 017268
Shared by: Jill in Newport Beach
In reply to: Recipe: Yogurt Pops (using Jello and honey)
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Yogurt Pops
  Jill in Newport Beach
2 Recipe: Yogurt Pops (using Jello and honey)
  Betsy at Recipelink.com
3 Thank You: Yogurt Pops
  Jill in Newport Beach
4 You're welcome Jill! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Scrapple (Dutch Pork)
  • I remember a scrapple recipe in one of my Frugal Gourmet (Jeff Smith) cookbooks. I think it was in "The Frugal Gourmet Cooks American." My books are packed for moving or I would verify it for you. Jeff Smith was really b...
  • Cranberry Pecan Cake with Cream Cheese Icing
  • CRANBERRY PECAN CAKE FOR THE CAKE: 1/2 cup butter (1 stick; not margarine) 1/2 cup vegetable shortening 2 cups granulated sugar 5 eggs, separated 1 teaspoon baking soda 1 cup buttermilk 2...
  • Pumpkin Gnocchi with Sage Butter
  • PUMPKIN GNOCCHI FOR THE GNOCCHI: 1 pound 2 ounces pumpkin puree (not pie filling) 1/2 cup flour, plus extra 1/4 cup freshly grated Parmigiano Reggiano 1/4 teaspoon salt, plus extra 1/4 teaspoon...
  • Japanese Egg Yolk Sauce
  • I decided to try the egg yolk sauce they put over the shrimp and lobster in the Hibachi steakhouses and this time it was almost exactly like the restaurants. JAPANESE EGG YOLK SAUCE 3 egg yolks (pasteurized) 3/4 cup ...
ADVERTISEMENT
  • June Salad - Uh uh - that's a June Salad - sorry -
  • Here I thought that was MY salad! I use the spring mix, or the garden mix (haven't gotten the Costco/Sam stuff, but now that you've given me the hint, I surely will) I use sliced Granny Smith apples (or on occasion, R...
  • Meat Sauce (cream sauce using condensed soup, 1960's)
  • MEAT SAUCE 1/2 lb. ground beef 1/4 chopped onion 2 tbsp. fat (oil or shortening) 1 (10 3/4 oz.) can condensed cream of mushroom soup 1/2 tsp. Kitchen Bouquet 1 cup milk Speck of ground nutmeg Salt and pepper to taste ...
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: Yogurt Pops
  • 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!