ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Deluxe Pecan Pie recipe, I need.

Misc.
Hi,

I was wondering if anyone had the old 1971 betty crocker recipe card library with the Deluxe Pecan Pie recipe? I lost that one from using it so much, I guess I misplaced it for good.

Thanks for any help.

Trish
MsgID: 0046223
Shared by: Trish Fleming
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pasta Romanoff (with broccoli and ham)
  • PASTA ROMANOFF 8 ounces (2 1/2 cups) uncooked dried medium pasta shells 2 tablespoons butter 2 cups broccoli flowerets 1/4 cup chopped onion 4 ounces cooked ham, cut into 3 x 1/2-inch strips 1 (8-ounce) carton (1 cup)...
  • Baked Ziti with Four Cheeses
  • BAKED ZITI WITH FOUR CHEESES 1 lb ziti or mostaccioli or other medium; pasta shape, uncooked 1 (32 oz) jar pasta sauce 1 cup low-fat cottage cheese 3/4 cup chopped fresh parsley 4 oz Parmesan cheese, grated 8 oz part-...
  • Chicken Ratatouille
  • CHICKEN RATATOUILLE 1 Tbsp vegetable oil 4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces 2 zucchini, about 7 inches long, unpeeled, thinly sliced 1 small eggplant, peeled, cut i...
  • Bacon, Lettuce, Tomato, and Cheese Salad (serves 2)
  • BACON, LETTUCE, TOMATO, AND CHEESE SALAD "Everyone's favorite sandwich, without the bread - this is a satisfying lunch treat." 10 smoked bacon slices FOR THE DRESSING: 1/4 teaspoon minced garlic 1 tablespoon fresh-...
  • Glazed Chicken and Swiss Chard Roll-ups
  • GLAZED CHICKEN AND SWISS CHARD ROLL-UPS "Pairing chicken cutlets with Swiss chard, shallots and carrots creates a delicious fusion of garden flavors packed with good nutrition. The roll-ups are easy to make and look ...
ADVERTISEMENT
  • Ham and Cheddar Scones (with green onion)
  • HAM AND CHEDDAR SCONES "The cheese gets nice and brown and bubbly on the outside, and the ham adds a lot of flavor. The green onions provide a nice counterpoint to the ham and cheese and give the scones a fantastic fr...
  • Cranberry-Strawberry Jello Mold
  • CRANBERRY-STRAWBERRY JELLO MOLD 1 lg. strawberry Jello 2 c. boiling water 1 (1 lb.) can jellied cranberry sauce, mashed 1 (10 oz.) pkg. frozen strawberries, thawed 1 (20 oz.) can crushed pineapple, drained 1/4 - 1/2 c...
  • Prizewinning Lemon Blueberry Muffins (repost)
  • Here is a very good recipe for the lemon blueberry muffins by Country Cooking magazine, 1994, Sallie Krebs... Prizewinning Lemon Blueberry Muffins GOOD LUCK IN YOUR BAKING OF THESE DELITES. ...
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: Deluxe Pecan Pie recipe, I need.
  • 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!