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Pasties II

Reviewed: May 17, 2010
I am from Menominee, MI and this is truly an Upper Peninsula meal. I used this recipe more as a guideline because it was very similar to the way my mother and grandmother make them, however I used what I had on hand. I used a ground beef and ground pork mixture and omitted the rutabaga. Everything else was the same and they turned out great.
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Bell Peppers and Pasta

Reviewed: Jan. 24, 2012
Made exactly as the recipe was written and loved this dish. Simple yet tasty. Will be making again! Had to mention that I was looking forward to the leftovers today (made this last night) and my husband liked it so much he took all the leftovers to work.
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Hungarian Mushroom Soup

Reviewed: Nov. 4, 2012
Perfect for a light lunch! Just enough for 2 and one helping of leftovers for the next days lunch. Glad I read the reviews about the parsley. I only had dry parsley on hand and used 2 tablespoons and it was the perfect amount. Followed the rest of the recipe exactly the way it was written and it was a huge hit with my husband and I.
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Queso Dip

Reviewed: Oct. 7, 2012
Needed a queso that was quick, easy and all ingredients I had on hand... so I gave this one a try. I made two changes: ended up adding a little garden vegetable cream cheese because I did not have enough sour cream and added about 1/2 cup of salsa. The consistency was a little strange, sort like one big blob and that is why I added more salsa (Tying to thin it out a little) The consistency stayed the same however. To my surprise the flavor was actually really good. So easy and was a perfect compliment to my homemade southwest pretzels. Will be making this again!
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Wild Rice Soup I

Reviewed: Apr. 25, 2010
This soup was delicious! I followed the recipe with just a few changes. I used 1 cup wild rice. Instead of water, I cooked the wild rice in chicken broth. I only used a 1/4 cup margarine as suggested by another review. I used an extra cup of chicken broth. I also added a 1/2 teaspoon of the following: parsley, thyme, pepper and red pepper flakes. Turned out great and will make again for sure.
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Taco Seasoning I

Reviewed: Mar. 10, 2010
Excellent recipe. I made it almost exactly according to the recipe, just added a little more red pepper flakes. My husband and I like things on the spicy side. Made a large batch so I always have it ready. Like the other reviews I used 3 Tbsp seasoning for 1 Lb. ground beef. I added 2 tsp. cornstarch to 2/3 cup water, mixed well and then added it to the meat and seasoning mixture which gave a nice thickness. Will pass this recipe on to others, thank you.
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