Someone posted a link to all Harriet's recipes.Gayle nor I can find it now.And how did you do that?

Thanks, Curious. Steven told me someone had posted a link and I was looking for that....

Does anyone know what number that post was, please? Thanks!

 
That's it, isn't it? I can make a post with all of her posts, if you want - just let me know

That's a nice tribute, though, with her picture right there and all her posts, too.

Marsha, just go to Search, type in Misplaced in AZ (just like that) in the bottom box where it says Authors. When you get the search results, just copy-and-paste the URL address in a post as a link. At least that's how I think Gayle did it.

P.S. Hmm, no, I guess what I would make would not be that much different from the search page with all of her posts. What was the post like that you were thinking of, Gayle?

 
Is this what you had in mind? I might take a while, but I will do it

if you want... yikes!!! I just saw that she had 682 posts! I think the better way is just to access her posts through Gayle's link. But here is a sample:

Test nt
- Posted to Thread #690 at 5:15 pm on Feb 4, 2006

Test nt
- Posted to Thread #691 at 5:16 pm on Feb 4, 2006

Thank you all for your ideas. I think I will try it with the mashed (m)
potato and then I will try it the way I sort of remember the way my mom made them. I will let you know which one comes out they way I remember.
As a matter of fact, the more I think about it, Mothers' dumplings were on the heavy side, rather than light and fluffy.
- Posted to Thread #643 at 2:27 pm on Feb 6, 2006

I would think 6-8 chicken breasts would be fine. This makes (m)
quite a bit of sauce. I use a 9x13" pan when I make it.
- Posted to Thread #677 at 2:51 pm on Feb 6, 2006

NFRC This conversation brings back so many memories. (m)
- Posted to Thread #720 at 3:56 pm on Feb 7, 2006

Opps! did it again!!!! The "joke" in my family is that (m)
"Mother was liberated long before it became fasionable" I have never been held down or told I could not do whatever I wanted to do. I raised my children, kept my home, cooked and eventually went back to work. I was married in 1952 and at that time women were "expected" to just be homemakers. Hah, not this puppy. I was blessed with having a great DH and he even helped in the house and took care of the kids when it was necessary, if he was not working. How lucky can one be????
- Posted to Thread #720 at 4:04 pm on Feb 7, 2006

Thank You, Thank You Thank You!!!!!! nt
- Posted to Thread #722 at 4:10 pm on Feb 7, 2006

Michael, ABC Cake Decorating on Indian School and 16th St. (m)
- Posted to Thread #755 at 11:27 am on Feb 10, 2006

I hit the wrong key again!!! Any way, they sell the parchment (m)
rounds in different sizes. Also Sur la Table sells the rounds. I use them all the time and I also use what they call Magic-Cake strips. You wet them and wrap them around the cake pan before filling the pan. The cake layers come out baked evenly with no "bumps" on the top.
- Posted to Thread #755 at 11:32 am on Feb 10, 2006

Yama, Did you ever get the chance to go to Penzy's? nt
- Posted to Thread #795 at 6:44 pm on Feb 13, 2006

Cyndi, thank you for posting the recipe for me. nt
- Posted to Thread #839 at 1:29 pm on Feb 17, 2006

Glad you found us Diane. This is a very informative, friendly, and fun place. nt
- Posted to Thread #871 at 3:04 pm on Feb 20, 2006

I ususally buy the Greek Yogurt called Fage at Trader Joe's (m)
It comes in regular and zero fat. It is much thicker and I think much better tasting than the regular grocery store brands. If you can, try it. I believe you will really like it. I understand that some grocery stores are carrying it now also, in case you do not have a TJ'S near you.
- Posted to Thread #907 at 7:45 pm on Feb 22, 2006

Welcome jenjencali. So glad you found us. I know you will enjoy (m)
the recipes and conversation. Wonderful folks here.
- Posted to Thread #918 at 1:09 pm on Feb 23, 2006

Hey Michael, Guess we were posting at the same time!! LOL nt
- Posted to Thread #918 at 1:10 pm on Feb 23, 2006

Does anyone have Alice Medrich's Chocolate Holiday cookbook? (m)
If you do, would you mind posting her recipe for Chocolate Hamanatashen? Purium will be here soon and I would like to try making this. I have searched the net, but cannot find this particular recipe. TIA
- Posted to Thread #998 at 5:02 pm on Feb 28, 2006

Gayle, check your e-mails. Sent you a reply. nt
- Posted to Thread #990 at 5:06 pm on Feb 28, 2006

Thanks Michelle, for posting this. nt
- Posted to Thread #993 at 5:09 pm on Feb 28, 2006

Ang, Do a google search and you will find dozens of recipes (m)
for the cookies you are looking for.
- Posted to Thread #1000 at 8:28 pm on Feb 28, 2006

Oatmeal, 1/2 banana and coffee (m) - Sometimes I have a 1 egg cheese omlet with 2 slices of Turkey bacon.
- Posted to Thread #999 at 8:31 pm on Feb 28, 2006

Thank you Gay. I will try them and see which one we like best. nt
- Posted to Thread #998 at 12:49 pm on Mar 1, 2006

I always render my own chicken fat. I think the one sold in the (m)
grocery stores has a funny taste. If I don't have enough to render after cleaning the chicken, I freeze what I do have until I have more. I also use the skin of the chicken when rendering. I cut up the fat and skin in pieces, put into a pot and let it melt until there is very little left to melt. Then I cut up a medium size onion in slices and cook till golden brown. This really flavors the fat nicely. Drain and put into jar and put into fridge. I then freeze the "grebinies" (sp) and use them when I make chopped liver.
- Posted to Thread #1003 at 4:36 pm on Mar 1, 2006

This is pretty neat. Sounds like they have fun creating meals. nt
- Posted to Thread #1061 at 12:39 pm on Mar 7, 2006

The weathermen are so excited, it's almost funny to watch them. (m)
As a rule they don't have a whole lot to get excited about here in the "Valley of The Sun".
Even I was glad to see the rain. Believe it or not too much sunsine gets boring. Guess I still miss the changing seasons. Even the snow.LOL
- Posted to Thread #1098 at 6:38 pm on Mar 11, 2006

maybe you could speak with a manager of a restaurant and he/she (m)
would be able to help. Worth a shot.
- Posted to Thread #1100 at 9:26 pm on Mar 11, 2006

Just turned on my computer to ask the same question. Hope she is all right. nt
- Posted to Thread #1131 at 9:20 am on Mar 15, 2006

Check out Cook's Essentials on QVC. I hve burned things in these (m)
pots and with just a little soak everything turned out ok. Very easy cleanup and very even heat distribution. Call 1-800-345-2525 and a product finder will be able to tell you what they have in stock to fit your needs. You can also go on line.. www.qvc.com
- Posted to Thread #1129 at 9:30 am on Mar 15, 2006

Very happy to hear you are all right Cathy. Be careful and take good care of yourself. nt
- Posted to Thread #1131 at 2:29 pm on Mar 15, 2006

Meryl, Please post recipe. TIA nt
- Posted to Thread #1145 at 6:17 pm on Mar 16, 2006

Julia, Go to cdkitchen.com and search for recipe #26063. I also (m)
found some recipes using mandarin oranges on cooks.com Not exactly sure what you are looking for, but maybe this will help you. Possibly one of the swappers would have Karen's e-mail so you could get in touch with her.
- Posted to Thread #1162 at 6:04 pm on Mar 17, 2006

Misplaced in AZ
Veteran Member
682 posts
Joined: Dec 10, 2005
Rest in Peace

 
Maybe that is what Steven was speaking of. I didn't question it.

No need to worry about it. All is fine! I thought I'd missed something someone posted and I searched and searched for it.

Don't go to any more trouble and don't worrry about it - it's all good.

You guys are great! Have I told you lately that I love you?

Well..I do. smileys/smile.gif

Hugs to all in the name of Misplaced in AZ who is no longer misplaced! smileys/smile.gif

 
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