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Potato Pancakes I

Reviewed: Aug. 31, 2009
My grandmother and mother made their potato pancakes exactly this way for years and years. This is a true potato pancake batter from the "old country". Potatoes should be grated and not shredded. DO NOT leave skins on the potatoes as J-Dubb did, but peel first.
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Campbell's® Tuna Noodle Casserole

Reviewed: Mar. 18, 2009
Can be a 5 star if you add monteray jack and cheddar cheese (a really good helping of it) right into the casserole and then top with bread crumbs.
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Tuna Noodle Casserole I

Reviewed: Feb. 9, 2009
This recipe is much better if you eliminate the butter and flour and just add a can of cream of mushroom or cream of chicken soup to the milk.
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Catherine's Sirloin Tip Roast

Reviewed: Jan. 12, 2009
To make this roast a 5 star, completely pack it in Kosher Salt. Pour complete box of salt in bowl, add a few tablespoons of water, mix and pack the bottom of roasting pan the size of the roast and about 1/4 inch thick, place roast on top of packed salt and continue to pack the salt all around the roast until roast is completely covered. When roasted per thermometer, remove roast from oven, and let stand 5-10 minutes (roast will continue cooking while standing so you will want to take it out about 5 degrees before reaching desired temperature); remove course shell of salt and slice as desired. No salt taste in the roast; very, very juicy and tender. I use rib roast which is a little more expensive, but you can do this with any roast.
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Mac and Cheese II

Reviewed: Jan. 9, 2009
I have used this white sauce recipe for years and years, but with a full pound of pre-cooked pasta. When the white sauce is hot and bubbly I add a large block of cheddar cheese (grated or cut up into chunks), 16 oz block of Velvetta (cut into chunks), 2 lbs of cooked, drained and cut-up bacon, then pour over the pre-cooked pasta when cheeses are melted, topping with Italian bread crumbs before popping into the oven.
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2 users found this review helpful

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