ADVERTISEMENT
- Real Recipes from Real People -

re: Shell Baker

Misc.
I found mine at a second hand store. It is the 4 well type. But has no manual. Thus my hunt for one to figure out how to use it! :) It also doesn't have the measuring cup - so need to find out how much material to add to each cup. So any information would be much appreciated!

And keep trying on eBay! Best bet is to do very general searches and to try shell baker and shellbaker in your searches. They are out there quite reasonably priced. Just hate to buy one just to figure out how to use the one I already have! LOL

Ann.
MsgID: 116629
Shared by: Ann - Vernon, CT
In reply to: Re: shell baker
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Joanne Indiana
2
  Kelly California
3
  Katie Indiana
4
  Ann - Vernon, Connecticut
5
  Nana Lee/MA
6
  Ann - Vernon, CT
7
  Nana Lee/MA
8
  Tamie in Buffalo NY
9
  Ann - Vernon, CT
10
  Maxie9999, Toronto, ON, Canada
11
  Ann - Vernon
12
  Darlene in AR
13
  Betsy at Recipelink.com
14
  Betsy at Recipelink.com
15
  Ruth Edwards, Springdale, Ar
ADVERTISEMENT
Random Recipes
  • Homemade Fresh Pasta
  • HOMEMADE FRESH PASTA 3 cups all-purpose flour or semolina flour* 5 eggs 1/4 teaspoon salt 1 teaspoon olive oil or vegetable oil Place flour in a mound on surface or in large bowl. Make a well in center of flour; a...
  • Recipes Old and New - February 2017 Daily Recipe Swap
  • HAPPY FEBRUARY EVERYONE! This month we're featuring recipes for Super Bowl parties, Valentine's Day and Mardi Gras! As usual, along with new recipe additions, I will be continuing my project updating the files from ...
  • Dill Dip
  • This recipe has been around for over 45 years that I know of. It is a recipe that my mom used to make when I was a kid-1960's. It is always a "hit". DILL DIP 1 cup sour cream (do not use light or fat free) 1 cup mayo...
  • Texas Beef Casserole
  • TEXAS BEEF CASSEROLE 1 package wide egg noodles 1 1/2 pounds ground beef 1 (8 oz.) cream cheese, softened 1 (16 oz.) carton sour cream 1 large onion, chopped garlic salt black Pepper 2 cans diced tomatoes 4 cups shred...
  • Foster Farms Tarragon Chicken with Vegetable Stuffing
  • FOSTER FARMS TARRAGON CHICKEN WITH VEGETABLE STUFFING 1 Foster Farms whole chicken 1 large onion, thinly sliced 2 cups shredded zucchini 1/2 cup shredded carrots 2 cloves garlic, pressed, divided use 3 tablespoons bu...
ADVERTISEMENT
  • Salad Burritos
  • SALAD BURRITOS "Let the vegetables marinate in your coo/er as you travel. Just before seiving, toss in the cheese, lettuce, and pepper." 1/3 cup salad oil 3 tablespoons vinegar 1/2 envelope (2 tablespoons) taco seaso...
  • Scallion Butter Burgers
  • SCALLION BUTTER BURGERS FOR THE SCALLION BUTTER: 1 tablespoon minced scallion 2 tablespoons butter, softened 1 small clove clove garlic, crushed 1 1/2 teaspoons chopped fresh parsley 1 1/2...
  • Roasted Vegetables and Linguine Salad
  • ROASTED VEGETABLES AND LINGUINE SALAD 3/4 pound linguine, uncooked 2 tablespoons plus 1 teaspoon olive oil, divided use 3 bunches scallions, trimmed 2 large red bell peppers, seeded 2 large green bell peppers, seeded ...
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: Shell Baker
  • 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!