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

Thank You: your the best

Misc.
ADVERTISEMENT
you are the brst I tried what you did and wah la worm free -your an inspiration to me - girl
MsgID: 101275
Shared by: girl
In reply to: ISO: Cutworms
Board: Gardening at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Cut Worms
  Louise AR
2 Recipe(tried): Cut Worm solution
  Marge/NC
3 Thank You: Marge
  Louise AR
4 ISO: Cutworms
  Helen Harris Berry
5 Thank You: your the best
  girl
6 Recipe(tried): Cut Worm Cure
  J P
7 Recipe(tried): Cut Worm Cure
  Barbara, Memphis
8 Thank You: JP and Barbara.
  Louise AR
9 Thank You: Cut Worm Cure
  michelle Nj
10 Recipe(tried): cut worm barrier
  Chuck Weidman, Redding, CA
11 Recipe(tried): cut worm barrier
  Toni, NW AR
ADVERTISEMENT
Random Recipes
  • Ingberlach
  • INGBERLACH 1 lb honey 1/2 lb coarse matzah meal or matzah 1/2 tsp ground ginger sugar or matzah meal Boil ingredients together in a large saucepan until the mixture is thick and forms a ball. (Mixture should retain ...
  • Chinese Vendor Tea Eggs
  • CHINESE VENDOR TEA EGGS "In the Orient, tea eggs are often sold by street vendors as a tasty snack. Their unusual appearance makes them a clever addition to any picnic. Dusted with a combination of toasted sesame seed...
  • Turkey a la King (using cooked turkey) (1954)
  • TURKEY A LA KING 1/2 cup chopped celery 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper 1/4 cup sliced mushrooms 2 cups chopped cooked turkey 3 cups medium sauce (recipe follows) or turkey gravy ...
  • Yeast Amounts
  • GERI: Good afternoon to you. In one dry yeast packet there is 2 1/2 teaspoons of active dry yeast or 1/4 oz. 1 teas weighs .11 of an oz. I hope this helps you. Have a nice day young lady. ~CHEF...
  • Five-Berry Cobbler (Montana Mike's) - menu description
  • Five-Berry Cobbler - menu description Source: Montana Mike's Fresh, mouth-watering strawberries, blackberries, blueberries, raspberries and cranberries served hot from the oven under a creamy scoop of vanilla ice...
  • Grilled Bruschetta
  • GRILLED BRUSCHETTA 1/2 cup olive oil (or vegetable oil) 2 tablespoons chopped fresh basil leaves (or 2 teaspoons dried basil) 2 cloves garlic, crushed 1 baguette (1 pound), cut diagonally into 1-inch slices Sliced Rom...
ADVERTISEMENT
  • Golden Harvest Chicken
  • GOLDEN HARVEST CHICKEN 4 chicken breast halves, skinned Golden Harvest Marinade: recipe follows 2 teaspoons cornstarch 2 tablespoons cold water 4 green onions, cut in 1/2-inch pieces steamed broccoli flowerettes 2 tab...
  • Certo Paradise Pear Jam
  • CERTO PARADISE PEAR JAM 2 pounds pears, unpeeled, cored, and ground 1 medium orange, unpeeled, seeded, and ground 1 medium lemon, unpeeled, seeded and ground 1 (8.5-ounce) can crushed pineapple, undrained 1/4 cup mara...
  • Carrot Soup (pressure cooker, Hawkins Futura 1980's)
  • CARROT SOUP 3 large carrots, cut in 1/2-inch pieces 1 large potato, peeled, cut in 1-inch pieces 1 medium onion, chopped 1 1/2 teaspoons ground cumin 1 bay leaf 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 1/2...
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: your the best
  • 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!