ADVERTISEMENT
- Real Recipes from Real People -

re: Regal Bread Machine Instructions

Misc.

1-262-626-2121 will put you in touch with the Regal folks, and you just ask to get transferred to customer service. They can mail you a photocopy of a manual for $8.00 (plus any applicable sales tax, if any).

Thanks for the information! My manual's on the way!

(FYI: Regal went out of business several years ago, which is why they do not have any newly-printed manuals. This is according to Customer Service.)
MsgID: 117138
Shared by: Matt (Ricburg, SC)
In reply to: Recipe: Regal Breadmaker Instructions and 7 Reci...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • McCall's Tipsy Gingerbread (using bourbon) (1982)
  • TIPSY GINGERBREAD 3 eggs 1 cup sugar 1 cup molasses 3/4 cup vegetable oil 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 teaspoons baking soda 2 cups flour 1 cup cold water 2 tablespoon...
  • Crazy Crust Pizza - YUMMY UMM GOOD
  • Thanks it's so simple and tasty - next time will add more veggies and so economical compared to store bought. You did it again Betsy...
  • Lemon Salmon and Spinach Pasta (using fettuccine)
  • LEMON SALMON AND SPINACH PASTA 3/4 pound salmon fillet 8 ounces uncooked fettuccine 1 teaspoon finely grated lemon peel 1/4 teaspoon crushed red pepper 2 cloves garlic, minced 4 teaspoons butter 2 tablespoons lemon ju...
  • Stir-Sauteed Broccoli (Broccoli Stascicati) (Itaian)
  • STIR-SAUTEED BROCCOLI (BROCCOLI STASCICATI) 1 large bunch broccoli 5 tablespoons olive oil 1 large clove garlic salt and pepper (to taste) 1 pinch crushed red pepper flakes Remove large stems from broccoli. Cut the...
  • Macaroni and Curried Lamb (Mueller's Macaroni, 1937)
  • MUELLER'S MACARONI AND CURRIED LAMB 2 lbs. shoulder lamb cut in small pieces 2 tablespoons flour 2 teaspoons curry powder 1 teaspoon salt 2 tablespoons butter or bacon fat 2 cups boiling water 2 cups milk 1 package Mu...
  • Chicken Kentuckian with Boubon Cream Sauce
  • CHICKEN KENTUCKIAN 2 small frying chickens (2 1/2 to 3 pounds each), skin removed and cut up for frying (each half-breast halved crosswise, neck and back saved for stockpot) Salt 1/2 cup all-purpose flour 8 to 10 lar...
ADVERTISEMENT
  • Salmon wiggle!
  • Hi Jeanne- If you had what we had when we were growing up in Vermont, it was made with a very simple medium white sauce, which you can find in any recipe book or online, (see one below). When the white sauce was done, my...
  • Edamame Hummus (blender or food processor)
  • EDAMAME HUMMUS "Hummus is traditionally made with chick-peas, but shelled green soybeans, called edamame (ed-ah-MOM-ee), offer a refreshing alternative. Serve this zesty, mildly sweet hummus as a dip with fresh vegeta...
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
  • re: Regal Bread Machine Instructions
  • 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!