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Summery Ratatouille

Reviewed: Jul. 19, 2009
This is really, really good. I have made it two times now and although it seems i dirty every mixing bowl in my (limited) kitchen space in the staging and prep phase, it is worth it. For the topping, I used some stone ground crackers which I crushed (at least I could do that in a freezer bag and not have to find another mixing dish) with some packaged shaved fresh parmesan.
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Easy Meatloaf

Reviewed: Oct. 6, 2013
I had (and lost) this recipe from a number of years back, the only variation you might want to do is to add a 1/2 tsp of sage to the milk and eggs and onion before mixing into the meat. Cook for an hour, drain the goop, put the topping on then let it cook for another ten minutes or so. I have also used 1 tsp of dry mustard instead of prepared as well. Great as is or with my variation
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