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Dark Apple Bread
Restaurant Ranch Dressing
Almond Sauce
Jamican Farewell
nuts and bolts snack
Ham Glaze

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Subject: Dark Apple Bread
From: Jane Butcher

Dark Apple Bread

I'm looking for a recipe that would yield very, very dark colored apple
bread. I had it at a BBQ Cookoff and it's not like any other I've had. The
key is the color is very dark brown. Everything thing I've tried is light
to medium in color.

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From: lotusofnj@gmail.com
Subject: Restaurant Ranch Dressing

I have been searching for a restaurant ranch dressing recipe and have
yet to find it. There are tons on the internet and I've tried just
about every one. I'm looking for clones of any one of these
restaurants: Outback, Lonestar, Ryan's Steakhouse, Beaureguards. I
don't mind others but these have the taste that I prefer. If anyone
knows if these restaurants just buy their ranch, let me know...I
have no problem buying it...if I could. Also, if you post a recipe,
if you use buttermilk, milk, mayo, sour cream, or anything similar,
please note brand. I don't see how people could omit this info, as it
is the very thing that could change the taste of the recipe. Thanks.

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Subject: almond sauce
From: Gill

Almond Sauce

Im looking for a basic chicken with almond sauce recipie. I had it when I
was on holiday in Italy and it was delicious!

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Subject: Jamican Farewell
From: Shirlely

Jamican Farewell

This recipe contains geletan, eggs, whipped cream, Liquor is white rum if
desired. This is mixed and then topped on the hot coffee. Is awesome with
a small alcohol content. Have lost my recipe, please HELP!!

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Subject: nuts and bolts snack recipe
From: cathy swick

nuts and bolts snack recipe

I am looking for a recipe for the cereal snack nuts and bolts

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From: ViolentBeauty@webtv.net (Lil Momma)
Subject: Ham Glaze

what is a good recipe for ham glaze? ty

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Rec.food.recipes is a moderated newsgroup; only recipes and requests for
recipes are accepted for posting. Please allow two to five days for your
submission to appear.

Lead Moderator Patricia Hill
Recipes, requests, questions and comments: recipes@swcp.com