ADVERTISEMENT
- Real Recipes from Real People -

ISO: Macaroni and Cheese from The Betty Crocker Recipe Card Library

Misc.
ADVERTISEMENT
I, too am in need of a recipe I lost from The Betty Crocker Recipe Card Library I purchased back in the '70s.
It's under the section CONVENIENT OVEN MEALS, card#8 titled 'Simple Supper-Special Dessert'. The recipe I am in need of from that card is the macaroni and cheese. This is my family's FAVORITE. If anyone could send it to me I'd so be thankful.
Karen
MsgID: 018216
Shared by: Karen, California
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mark Bittman's Brownies
  • MARK BITTMAN'S BROWNIES "Ridiculously easy, ridiculously good." 8 tablespoons (1 stick) butter, plus a little more for greasing the pan 3 ounces unsweetened chocolate,...
  • Bone Fish Grill Mussels Josephine (repost)
  • Mussels Josephine - description Source: Bonefish Grill Prince Edward Island Mussels sauteed with tomatoes, garlic, basil and lemon wine sauce. BONE FISH GRILL MUSSELS JOSEPHINE Board: Copycat/Restaurant Recipe Requ...
  • Little Tavern Burgers
  • If you want AUTHENTICITY... This is how the LITTLE TAVERN burgers are made!! A) They use DEHYDRATED diced onion- that they Soak in water until Moist ( they do not SAUTE them ) B) They did not ORIGINALLY use black pepp...
  • Refrigerating batter using baking powder
  • Hi Yvette, I would use the refrigerated baking powder batter within a day or two. That said, you may be familiar with the make ahead bran muffin recipes that have the batter stored in the refrigerator much longer - some...
  • Chocolatey Walnut-Brownie Bread (bread machine)
  • CHOCOLATEY WALNUT-BROWNIE BREAD 1/2 cup water 1 cup milk 7 tablespoons unsalted butter, cut in small cubes, softened 1 1/4 teaspoons salt 1/2 cup dark brown sugar, packed 8 tablespoons unsweetened cocoa powder 4 cups ...
ADVERTISEMENT
  • Yogurt Pie - Variations
  • Hi Betsy; I made the raspberry yogurt pie, it was deee-licious. I froze one piece, just to see how it would do. It worked fine and Jim loved it frozen, me, not so much. Too cold. I also made the filling using pineapple...
  • Champagne Batter for Chicken, etc...
  • CHAMPAGNE BATTER 2 cups chicken pieces 1 1/3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 egg yolks beaten 3/4 cup champagne In a medium bowl, mix together the flour...
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: Macaroni and Cheese from The Betty Crocker Recipe Card Library
  • 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!