ADVERTISEMENT
- Real Recipes from Real People -

ISO: Kitchen Center Ice Cream Maker Recipies

Misc.
I have an ice cream maker that fits on my Oster Recipe Center (Regency) and it makes ice cream using ice cubes and regular table salt. (This is an old kitchen center ..... at least 15 years old.) I have lost my recipe booklet and my instruction booklet. Would anyone be able to help me with instructions and perhaps a recipe? My six kids and I would REALLY appreciate it! Thanks SO MUCH! Six
MsgID: 0051437
Shared by: sixkids/Pa
Board: Cooking Club at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Chop - Knockwurst Special
  • PORK CHOP - KNOCKWURST SPECIAL 1 tbsp. caraway seeds 6 center cut pork chops 1/2 c. flour 1/2 lb. knockwurst, sliced into 1/4-inch rounds 1 c. chopped onion 1/2 c. chopped celery 3 sm. sweet gherkins, chopped fine 4 l...
  • Tangy Deep-Dish Pizza (Kraft Parmesan Cheese, 1981)
  • TANGY DEEP-DISH PIZZA 1 (1-lb.) loaf frozen bread dough, thawed 1 lb. ground beef 1/4 cup chopped onion 1 (16-oz.) can tomatoes 1 (6-oz.) can tomato paste 1/3 cup (1 1/2 oz.) Kraft Grated Parmesan Cheese 1 teaspoon or...
  • Tuna Top Tomato (using biscuit mix)
  • TUNA TOP TOMATO 4 large tomatoes, cut horizontally into halves 1/2 cup Bisquick biscuit mix 1/2 cup shredded Swiss cheese 1/4 cup mayonnaise 2 large eggs 2 green onions (with tops), sliced thinly 1 (10 oz) pkg fr...
  • Brussels Sprouts with Hazelnuts and Mint
  • BRUSSELS SPROUTS WITH HAZELNUTS AND MINT 2 pints brussels sprouts, trimmed 3 tablespoons butter, divided use 6 tablespoons chopped, toasted hazelnuts 2 tablespoons roughly chopped fresh mint 1 teaspoon balsamic vinega...
  • Gingerbread House Inn Butter Finger Bars (using oats)
  • BUTTER FINGER BARS From Gingerbread House Inn, Cape May, NJ, Fred and Joan Echevarria 1 cup butter, melted 1/2 cup granulated sugar 1 cup brown sugar, packed 4 cups oatmeal (not quick oats), uncooked 3/4 cup peanut bu...
ADVERTISEMENT
  • Pasta with Garlic, Bacon and Beet Greens or Chard
  • PASTA WITH GARLIC, BACON AND BEET GREENS OR CHARD 1 large bunch of chard or beet greens 4 slices bacon 1 medium head of garlic, minced 6 ounces farfalle (bow tie) pasta, uncooked* Extra virgin olive oil Grated Romano ...
  • Finger Drumsticks (1972)
  • FINGER DRUMSTICKS 3 lbs. small chicken wings (about 15) 1/2 cup sugar 3 Tbsp. cornstarch 1 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. pepper 3/4 cup water 1/3 cup lemon juice 1/4 cup soy sauce Preheat oven to 400 degr...
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: Kitchen Center Ice Cream Maker Recipies
  • 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!