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Thanksgiving Beets

Reviewed: Sep. 20, 2012
I needed to use up some fresh beets and found this recipe. Followed it exactly, except I substituted maple syrup for the brown sugar. Served it for dinner along with chicken and potatoes, and everyone liked it.
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Salmon Broccoli Bake

Reviewed: Jul. 27, 2012
This was delicious. I doubled the recipe and baked it in a 9x13 baking dish. The cooking time was the same. Next time I'll stir a bit of mustard in with the egg and mayonnaise for a little more zing.
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Whipped Cream

Reviewed: Jul. 25, 2012
I followed the recipe EXACTLY, and it came out PERFECT. I wouldn't change a thing.
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Yummy Vegetable Dip

Reviewed: Jan. 4, 2012
This has become our standard dip recipe. We make double the amount and keep it on hand in the refrigerator for whenever anyone wants raw veggies and dip. The only change is that we leave out the horseradish (don't like it) and use balsamic vinegar instead of white.
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Grandma's Corn Pudding

Reviewed: Nov. 29, 2002
I made this for Thanksgiving and it travelled well. I let it cool about fifteen minutes or so from the oven, then fastened the casserole lid shut with rubber bands and put it into an insulated carrier. It arrived at the table still hot a couple hours later, nicely intact, and was well-received by everyone. It's good the next day for leftovers, too. I'll probably make it again next year.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 1, 2002
Coincidentally, a recipe very close to this is on the back of the Marshmallow Fluff jar. My daughter and I made it last night. The secret is to use a candy thermometer to be sure the fudge reaches the soft ball stage (234 degrees). Ours didn't reach temperature until well after five minutes boiling time, possibly because we kept the flame low to prevent burning. (Using a double boiler, as someone here suggested, is a great idea; we may try that the next time we make this.)
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Hard Rock Candy

Reviewed: Oct. 23, 2002
We tried the candy plain, with just the sugars, corn syrup and water, and it was delicious. I'm sure we'll make it again.
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Honey Nut Granola

Reviewed: Jun. 21, 2002
I make this recipe plain (no nuts or seeds), using an entire 18.5 ounce carton of oatmeal (about 6 cups). Delicious warm from the oven! (P.S - I have better luck mixing the honey in if I warm it a little in the microwave oven first.)
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