ADVERTISEMENT
- Real Recipes from Real People -

ISO: Mary Dunbar Handy Mixer - question

Misc.
Naida, Do you know if your grandmother made kitchen appliances? I have a Mary Dunbar Handy Mix that still works. I would love to find out the date.
Kathy - Texas
MsgID: 27501
Shared by: KATHY - TX
In reply to: ISO: Mary Dunbar Dinnerware - date question
Board: Collectibles & Antiques at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sondra, Oklahoma
2
  Naida, Pittsburgh
3
  Margie-KY
4
  Margie-KY
5
  Naida, Pittsburgh
6
  Margie-KY
7
  Norm
8
  Anne, Oregon
9
  KATHY - TX
10
  EILEEN, MERIDIAN, MS
11
  Jeanne Beauvais, Grandville, Michigan
ADVERTISEMENT
Random Recipes
  • Winter Garden Vegetable Salad
  • WINTER GARDEN VEGETABLE SALAD FOR THE DRESSING: 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese 3 tablespoons white wine or tarragon vinegar 2 tablespoons Dijon-style...
  • Machine Shed Stuffed Pork Loin
  • MACHINE SHED STUFFED PORK LOIN 2 to 4 lb. boneless pork loin prepared sage stuffing/dressing salt, pepper, ground sage, and garlic salt (to taste) Preheat oven to 325 degrees F. Butterfly the boneless pork loin and ...
  • Rainforest Cafe Crab Cakes
  • RAINFOREST CAFE CRAB CAKES 1 pound lump crab meat 3 ounces mayonnaise 3 egg yolks 1/2 lemon, juiced 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon ground black pepper 1 pinch red pepper flakes...
  • Lady Ashburn Pickles
  • This is for Nancy: LADY ASHBURN PICKLES 6 large cucumbers 1/2 cup pickling salt 1 quart onions, chopped fine 1 pint white vinegar 2 cups sugar 3 TBSP flour 1 1./2 tsp dry mustard 1 TBSP turmeric 1 tsp mustard seed ...
ADVERTISEMENT
  • Make-Ahead Pizza Meat Loaves (using stuffing mix)
  • MAKE-AHEAD PIZZA MEAT LOAVES 1 (28 oz) jar Prego Traditional Spaghetti Sauce, divided use 1 1/2 pounds ground beef 1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing mix 2 eggs, beaten 1 medium onion, chopped (about 1/...
  • Olive Garden Risotto with Spring Vegetables
  • RISOTTO WITH SPRING VEGETABLES 8 cups chicken broth 1/4 cup extra virgin olive oil 1 cup yellow onion, finely diced 2 cups Arborio rice 1/2 cup dry white wine 1/2 pound asparagus, bottom ends removed 1 yellow squash, ...
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 Handy Mixer - 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!