Cathy Recipe Reviews (Pg. 1) - (12230082)

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Spicy Pumpkin Chili

Reviewed: Oct. 31, 2014
Doubled it. Added dark chocolate for complexity and simmered it on low for a few hours. No need to make dirty pans. Mixed it all up in one big, heavy pot. Half goes in the freezer,half for Halloween dinner! Can't really taste the pumpkin and pie spice but they add to the richness and thicken it. I didn't use paste as was suggested. Just the tomatoes forms I had on hand. Used a Walla Walla sweet onion.
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Jack Wilson's Slaw Dressing

Reviewed: Aug. 22, 2012
Followed zerodramamama's recommendations except I substituted full-cream sour cream for the cream. I used extra-hot horse radish and it is awesome. This amount of dressing is about perfect for a one pound bag of prepared slaw unless you like it soupy. I almost forgot- I put about a half teaspoon of lemon too. Just a pinch of celery seed. A smidge.
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Mincemeat Pie Filling

Reviewed: Nov. 30, 2011
Couldn't find sorghum up north here but used black strap molasses. Fantastic. My husband couldn't put whipping cream on something with meat. He had it for breakfast! Don't use the white membrane of the orange, just the meat and maybe the zest of the peel. The white part is bitter.
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Creamy Rice Pudding

Reviewed: Nov. 17, 2011
I made the rice as directed, added the milk suggested and 3/4 cup of sugar. this is for a batch that is almost twice the amt. produced if you take out 1-1/2 cups of rice and make it in another pan. I put 2 eggs in and NO more milk. Nice and quick and very thick. Aless pans to wash and no extra rice to use up later.
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Sun-Dried Tomato and Blue Cheese Burgers

Reviewed: Apr. 23, 2011
I just broke my Lenten Meat fast with this dish. I can't tell you how worth it it was. I wouldn't change a thing but I think I used about twice the amount of bleu cheese called for. Awesomely delectable
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