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

ISO: Mary Dunbar Dinnerware - date question

Misc.
How could I tell the approximate date the Mary Dunbar Autumn Leaf collection dinnerware is that we just acquired. I understand that it was produced for about 40 years and was wondering if there was any way to narrow it down a bit. Thank you..
MsgID: 27348
Shared by: Sondra, Oklahoma
Board: Collectibles & Antiques at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Mary Dunbar Dinnerware - date question
  Sondra, Oklahoma
2 ISO: Information about Mary Dunbar (my Grandmother) at the Jewel Tea Company
  Naida, Pittsburgh
3 Mary Dunbar Information
  Margie-KY
4 More Mary (Dunbar) Reed Hartson information for Naida
  Margie-KY
5 Fantastic info on Mary Dunbar
  Naida, Pittsburgh
6 Naida
  Margie-KY
7 re: Mary Dunbar
  Norm
8 ISO: Mary Louise Dunbar//wrote books?
  Anne, Oregon
9 ISO: Mary Dunbar Handy Mixer - question
  KATHY - TX
10 ISO: To Norm
  EILEEN, MERIDIAN, MS
11 ISO: Another Question for Naida, if around
  Jeanne Beauvais, Grandville, Michigan
ADVERTISEMENT
Random Recipes
  • Pork Chop Dinner (crock pot)
  • PORK CHOP DINNER 1 large onion, thinly sliced 3 to 4 medium baking potatoes, sliced 6 pork chops 1 (10 3/4 oz) can reduced-fat condensed cream of celery soup 1/2 cup water (or milk) Place the onions and potatoes in ...
  • Vegetable Beef Soup (using rutabaga) - 2
  • VEGETABLE BEEF SOUP 3 lb. beef shank 1 (1 pint) can tomato juice 1/3 cup chopped onion 4 tsp. salt 1/4 tsp. chili powder 2 bay leaves 1 (1 lb.) canned tomatoes 1 cup diced celery 1 (1 lb.) can whole corn 1 cup sliced ...
  • Lemon-Parsley New Potatoes (stove top or microwave)
  • LEMON-PARSLEY NEW POTATOES 2 1/4 lb new potatoes (15 to 18 small) 3 tablespoons butter or margarine 1 tablespoon snipped fresh parsley 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/8 teaspoon pepper Pare a strip f...
  • Burgundy Pot Roast (serves 2) (Reynolds, 1980)
  • BURGUNDY POT ROAST 3/4 pound beef chuck arm steak, boneless, cut in cubes 1/2 cup beer 1 package (3/4 oz.) brown gravy mix 3/4 teaspoon paprika 1/4 cup dairy sour cream Hot buttered noodles (for serving) Place regul...
  • Whole Wheat and Oat Bread (makes 2 loaves, yeast bread)
  • WHOLE WHEAT AND OAT BREAD 2 envelopes active dry yeast 3 cups very warm water 1/3 cup molasses 1/4 cup vegetable oil 1 1/2 tablespoons salt 2/3 cup rolled oats, uncooked 7 1/2 to 8 cups whole wheat flour, divided use ...
ADVERTISEMENT
  • Mediterranean Fatoush Salad with Spiced Pita Chips
  • MEDITERRANEAN FATOUSH SALAD Spiced Pita Chips (recipe follows) 1 (8 to 10 inch) English cucumber 3 to 4 heads Belgian endive 1/8 cup fresh mint leaves 1/4 cup fresh flat-leaf Italian parsley leaves 1 cup small grape o...
  • Homemade Wheat Thins (crackers)
  • WHEAT THINS "These crisp little wheat crackers with a hint of vanilla sweetness shatter the myth of "heavy" whole wheat. They’re so light, it’s impossible to stop eating them. Every time we made them, they disappeared...
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: Mary Dunbar Dinnerware - date question
  • 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!