Grandma Jones Profile - Allrecipes.com (10440251)

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Grandma Jones


Grandma Jones
 
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Member Since: Jun. 2008
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Cocktail Meatballs
This is pretty close to my standard recipe, too. I use whatever I have on hand as the "filler", whether it be bread crumbs, oatmeal, cracker crumbs, leftover cooked rice, etc. One thing I always had trouble with was that they tended to fall apart once they were in the crockpot with the sauce. On the advice of a friend, I tried rolling the raw meatballs in flour before browning them in oil. This method really helps! I make a huge batch of them, making sure they're cooked through, then line them up on jelly-roll pans and stick them in the freezer. Once frozen, they can go into zip-lock bags and be handy for whenever I need a quick dish.

10 users found this review helpful
Reviewed On: Jul. 19, 2009
Chocolate Fudge Pops
If you will use one small package of chocolate instant pudding and one can of evaporated milk, undiluted, (off the top of my head I'd say it's about 1 and 1/2 cups), your pudding pops will be creamy, and it's less expensive and more nutritious than adding whipped topping. You can use non-fat evaporated milk, it's still good but it's not as creamy then.

9 users found this review helpful
Reviewed On: Jun. 15, 2009
Quince Jelly
You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and cook to the jelly point. I think I'd simmer the quinces a little longer, too, and it looks to me like there ought to be more water. Quince/apple jelly is really delicious. Just substitute half of the quince liquid with pure apple juice. I would like to add, also, that there are two kinds of quince. There are the quince from a tree that grows approximately 10 feet tall. They look like a cross between an apple and a pear. The quince that grows on a short red-flowering bush are less tasty and, in my experience, are mostly seed and not all that pleasant to eat.

120 users found this review helpful
Reviewed On: Jun. 21, 2008
 
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