ADVERTISEMENT
- Real Recipes from Real People -

ISO: Best of Mastercook

Misc.
I am researching this product, as I am considering buying it. I have never bought any other versions of Mastercook before. I have found a lot of info searching TKL, but not on this particular version. I'd like to hear from someone who maybe has it?
MsgID: 114129
Shared by: Kate, MO
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kate, MO
2
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • Harvest Casserole (Kraft Velveeta, 1979)
  • HARVEST CASSEROLE 1 pkg. Kraft Tangy Italian Style Spaghetti Dinner 1/2 cup chopped green bell pepper 2 tablespoons margarine 1 (16 oz.) can tomatoes 1/2 cup...
  • Tofu and Mushroom Piccata
  • TOFU AND MUSHROOM PICCATA 1 large lemon, peeled, white pith off 1/2 cup all-purpose flour 1 pound extra-firm tofu, cut in 1/4-inch thick slices Salt and freshly ground pepper (to taste) 2 tablespoons olive oil 1/3 cup...
  • Meatloaf and Gravy (Joy of Cooking cookbook, 1953)
  • Hi Kem! This recipe is from my 1953 edition of The Joy of Cooking - a garage sale find years ago. If this isn't the version of the recipe you're looking for we'll keep looking. Happy Cooking! - Betsy MEATLOAF "Meatlo...
  • Green Tea Sorbet (ice cream machine)
  • GREEN TEA SORBET 2 cups boiling water 8 Lipton Green Tea Blends Tea Bags 2 cups water 1 1/4 cups sugar 1/4 cup dark corn syrup 2 Tbsp. lemon juice In teapot, pour 2 cups boiling water over tea bags; cover and b...
ADVERTISEMENT
  • Ras El Hanout (Moroccan spice blend)
  • RAS EL HANOUT "Literally "top of the shop," ras el hanout is a Moroccan spice blend that can contain more than 20 ingredients. This streamlined version includes the main spices of the traditional mixture." 2 teaspoon...
  • Friendship Bread Starter recipes and some ideas for you
  • NADINE: Good morning. Nadine, I am certain you know that it is wise not to begin your sour culture with a bleached white flour. Also do not consider employing a strong flour like HI-GLUTEN flour. Use all-purpose flour ...
  • Frosted Pumpkin Squares (with cream cheese frosting)
  • FROSTED PUMPKIN SQUARES 3/4 cup butter or margarine (1 1/2 sticks) 2 cups white granulated sugar 1 (16 oz.) can pumpkin puree (not sweetened pie filling) 4 eggs 2 cups flour 2 tsp. baking powder 1 tsp. ground cinnamon...
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
  • ISO: Best of Mastercook
  • 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!