Indiana Peggy Profile - Allrecipes.com (1222102)

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Indiana Peggy


Indiana Peggy
 
Home Town: Indiana, USA
Living In: Indiana, USA
Member Since: Jul. 2002
Cooking Level: Not Rated
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IP
About this Cook
Obviously, I live in Indiana. I am south of Indianapolis, where the cornfields end and the hills begin. Very pretty area and extremely affordable cost of living. Husband and I are retired (mid 60's). Daughter and her family in Colorado (military SIL). Son has moved to Denmark, married there and now has little ones. So we travel.
My favorite things to cook
I know some people live to eat, but I am more in the eat to live category. I like to make healthy, easy food that takes little prep and clean up. Trying not to use prepackaged convenience foods. Just keeping things as simple as I can.
Recipe Reviews 100 reviews
Amazing Chocolate Quinoa Cake!
I halved the recipe and baked in an 8x8 pan, which is pretty close to half of a 9x13 pan. This is a nice satisfying chocoate cake. Moist and dark. I do not have a blender and used the food processor. The quinoa was not 100% smooth, but it was fine. Just an awareness of "something" between the teeth a little. I did not add nuts or chocolate chips, but that may have camouflaged the quinoa texture. It was not a problem though. Happy to have a gluten free dessert for friends without having to buy special ingredients. Thank you for posting the recipe.

0 users found this review helpful
Reviewed On: Jul. 13, 2015
Lawn Mower Salad
I made a smaller amount of the salad for us and used the extra dressing to marinate bite-sized pieces of boneless skinless chicken breasts. The salad and chicken sat a few hours in the fridge, then I quickly stir-fried the chicken, added the nuts and seeds to the salad and we had a great dinner! Thanks Molly, for sharing this yummy recipe.

0 users found this review helpful
Reviewed On: Jun. 25, 2015
Easy Tuna Patties
We enjoyed these very much. I wanted four large size patties and used two 7-oz cans of (Costco Kirkland) tuna. I mixed only one egg with the lemon juice and Panko crumbs and grated cheese. When I added the tuna and onion, it did not seem to want to hold together well, so I added a spoonful of mayo. I made four large size balls with my hands and squished them down onto the griddle to form patties. Fried to golden brown in some oil. Served these with honey-mustard sauce (equal mix of mustard and mayo, add a spoonful of honey and shake on some dried chopped onions. Mix well and let sit while the tuna patties cook.)

0 users found this review helpful
Reviewed On: Jun. 23, 2015
 
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