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Recipe Reviews 6 reviews
Mama's Quik and Simple Pimento Cheese Spread
I have made pimento cheese since I was a child (I am 64) and from NC. This is my exact recipe (but I never measure) except I add ground black pepper to taste and I am VERY picky about mayo. I use only Duke's or Blue Plate (JFG if available). The Mayo is VERY important. If you MUST use a Yankee mayo, add a teaspoon of lemon juice to make up for the bland taste. Using processed American cheese seems wrong to lots of people, but the reason it is used is it melts nicely for toasted sandwiches and it keeps a LOT longer in the 'frige than "living" cheeses which mold quickly.

5 users found this review helpful
Reviewed On: Jun. 1, 2013
Grandma's Famous Salmon Cakes
I never drain the salmon and I leave in the bones. I add 1 egg, a torn slice of bread (whole wheat, if you have it) and about 15 crushed soda crackers. Mix together, form into patties and fry in oil or a mix of oil and butter. YUMMMM. A great quick dinner and the leftovers are great hot or cold.

3 users found this review helpful
Reviewed On: Dec. 2, 2011
Baked Omelet
Been making this for years, but I called it refrigerator pie (aka quiche). I make it in a glass pie plate and spray that with cooking spray then sprinkle toasted bread crumbs before adding egg mix to pan. It can be made with any combination of veggies, spinach/onion/bacon is my favorite. Great with broccoli for dinner too.

11 users found this review helpful
Reviewed On: Jul. 24, 2011

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