Connie.Andy Recipe Reviews (Pg. 1) - (10049059)

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Grandma's Hash Browns

Reviewed: Oct. 14, 2007
The key to this is the same to good mashed potatoes - the refridgeration. Shirley Corriher in Cookwise explains why this works. The glutens that make potatoes gooey and sticky, crystalize when chilled and once crystalized - they stay that way which makes for non-gooey hash browns and light fluffy mashers.
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George's Greek Fried Chicken

Reviewed: Feb. 24, 2007
We really enjoyed this - to get the marinade to really work, poke all the pieces well with a fork before marinating. I also let it marinate for about 2 hours - wonderful flavor throughout the meat - not just on surface.
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Fried Cabbage II

Reviewed: Feb. 24, 2007
Needed to use up a half head of cabbage and this was a big hit with my wife. I used red wine vinegar rather than cider; added some thinly sliced apples near end of saute; and used butter instead of bacon. We will do this one again.
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4 users found this review helpful

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