MRJZAREND Profile - (1353510)

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Member Since: Jul. 2001
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Recipe Reviews 2 reviews
Absolute Mexican Cornbread
i made this for 24 servings. i cut the eggs by 1/4. i used 3 cans of cream corn and 1 can of whole corn drained. i also used self rising corn meal for 1/4 of the required cornmeal amt. it gave it a little more "cakey" texture. i served it with chicken enchilada soup and it was an instant hit. one gal ate 6 pieces and i've had many requests for the recipe.

1 user found this review helpful
Reviewed On: Dec. 5, 2003
Sweet Pepper Balsamic Bean Salad
Did a salad luncheon for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick.

15 users found this review helpful
Reviewed On: Jul. 2, 2001

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