Tootie Recipe Reviews (Pg. 1) - Allrecipes.com (11471200)

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Red Skinned Potato Salad

Reviewed: Jul. 2, 2011
I've been making a potato salad similar to this for the last 50 years, it was my mom's recipe. I add a shredded carrot for color and a small breen bell peper, chopped, for flavor. I never had soggy bacon ever. For the sauce I use spicy mustard, worcestshire sauce a splash of hot sauce, a tablespoon of fresh lemon juice and about a 1/2 cup of milk, salt and pepper and mayo, of course. I incorporate the eggs and onion (it cuts the sharpness of the onion that way) into the dressing and mix it all together in a blender. Its always been a favorite and I get request to make it for family gatherings and I get lots of requests for the recipe.
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Scalloped Potatoes and Pork Chops

Reviewed: May 14, 2011
We've been making a dish like this for over 40 years. Our 7 kids grew-up on it, and they made it for their kids. We always precook the potatoes about 10 minutes, season and brown the steaks or chops with a little salt & pepper, garlic powder and a tad of ground savory. We use a can of cream of mushroom and celery soup, and 2 cans of milk. Mix the soup and milk together, then in the baking dish, mix the soup mixture with the potatoes. Nesle the chops into the potatoes, so they are almost covered in the soup mix. Bake covered until the potatoes are tender and meat juices run clear. That's our version of scalloped potatoes and pork chops!
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Sarah's Rice Pilaf

Reviewed: Mar. 21, 2011
I've been making a rice pilaf for more years than I care to remember. Instead of orzo I use angel hair or thin spaghetti, broken into 2-inch pieces, and since I usually make it to go with a roast, I use beef bouillon granules or cubes, 1 tsp or cube, plus one for the pot, for each cup of water, do not use garlic, but lots of onions, and salt and pepper to taste, plus a sprinkle of minced parsley. I also use instant rice, gets the dish to the table sooner. Other then those few changes, I saute the onions and pasta in butter until the onion is tender and the pasta nice and brown, stir in the rice to coat with the butter and add the water, bring the water to a boil, put on the lid and turn off the heat, let it stand for 10 minutes, and serve. My family loves it so I alway have to at least double the recipe. It's good the next morning, fried and topped with an egg.
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Beef and Bean Chimichangas

Reviewed: Jul. 31, 2010
I've been making these for years, but I use home- made beans, that I make from the leftover ham bones after we finish the ham. When cooking the beans, I put in onions, grated carrots, celery and potatoes. After a meal or 2 of beans and corn- bread, we make the leftovers into burritos. I add a can of chopped green chilies in place of the bell pepper, and add a can of slice black olives and the corn along with the ground meat and taco seasoning. We freeze them and when we feel like a bit of Mexican flavor, we take a coupe out of the freezer and pop them into the oven. Great for a quick meal anytime.
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