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

ISO: Seeking recipe from the red cover Betty Crocker cookbook.

Misc.
I made a chicken pot pie at one time and I think the recipe came from the red harcover Betty Crocker Cookbook. This was also published later on in a Red Binder.

If anyone has the recipe from that cookbook, I'd love to have a copy of it.

Please and Thank you.

Brig
MsgID: 0079221
Shared by: Brig-Ontario
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mocha Slices (slice and bake cookies)
  • MOCHA SLICES FOR THE MOCHA DOUGH: 1 tbsp coffee liqueur or milk 2 tsp instant espresso powder or instant coffee crystals 1/2 cup butter (no substitutes) 3/4 cup sugar 1/2 tsp baking powder 1...
  • Kale, Poblano and Baked Tofu Burrito
  • KALE, POBLANO AND BAKED TOFU BURRITO 1 large (8-ounce) yellow-fleshed potato, peeled 3/4 cup water 4 tsp. olive oil 1 Spanish onion, cut into 1/2-inch slices 1 garlic clove, finely chopped 1 tsp. dried oregano 2 cups ...
  • Grilled Jamaican Pork Tenderloin Salad
  • GRILLED JAMAICAN PORK TENDERLOIN SALAD "Try a little Caribbean-infused menu to cool off these last summer nights. This salad tastes great with a side of sweet potato wedges and some hummus with sesame crackers." ...
  • Cinnabon Cheesecake - Just made this!
  • This was very easy to make! It really tasted excellent, but I wouldn't call it a cheesecake. Did I do something wrong? The droppings just made the cake have certain areas of cheesecake, and the rest was pretty much like ...
  • Honey-Glazed Canadian Bacon (1988)
  • HONEY-GLAZED CANADIAN BACON For breakfast or even for brunch or supper- thinly sliced, roasted Canadian bacon can be a real treat. It’s especially good with a cheese souffle or a baked omelet. 1 pound Canadian bacon ...
ADVERTISEMENT
  • Flaky Peanut Brittle (using peanut butter)
  • FLAKY PEANUT BRITTLE "Be sure to incorporate the peanut butter into the syrup, or else the brittle will have a gooey layer of peanut butter on its underside. This is some of the best peanut brittle I've tasted, and it...
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: Seeking recipe from the red cover Betty Crocker cookbook.
  • 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!