I thought the recipe was great, but needed to kill some of the salt. All you would need is about 1 tasp., instead of the 3 requried. I tried it twice, once with all that salt, then once with my revised version. Note, to anyone who is trying this, to keep it moist bake in oven with a teaspoon of butter and foil covering the pan. This will keep it from drying out.
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I thought the recipe was great, but needed to kill some of the salt. All you would need is...