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Mama's Quik and Simple Pimento Cheese Spread

Reviewed: Jun. 1, 2013
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.
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Grandma's Famous Salmon Cakes

Reviewed: Dec. 2, 2011
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.
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Baked Omelet

Reviewed: Jul. 24, 2011
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.
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Easy Quiche

Reviewed: Jan. 16, 2010
Even easier and less calories is to spray your pie plate with buttery cooking spray then sprinkle bread crumbs over it. Mix 6 eggs with s&p and a dash of hot sauce, pour that over your cheese and other ingredients you have put in the pie plate. I pre-cook any vegs and shred any kind of cheese. You can also add ham, cooked sausage or any other cooked , chopped meat you please. Quick, easy and a lot less caloried than using a crust.
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Cheesy Ranch Chex® Mix

Reviewed: Jul. 31, 2009
I have found that he best Snax mix is just assorted cereal, pretzels and cheese crackers mixed with a variety of nuts. No baking, no extra calories from butter, no extra salt. It keeps very well in an airtight container. It is super quick to make, just dump them together and mix. It is a close to guilt free snacking as you can get, after all, it is mostly multi-grain cereal. Try it, you will like it.
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Peas with Mushrooms

Reviewed: Jun. 26, 2009
I have been making peas and mushrooms for years. I use fresh mushrooms, sliced, and a dab of butter or heart healthy margarine. That's all. I saute my mushroom slices with butter in a skillet, then add the frozen peas, cover with a cup or so of water and boil till the water is almost gone. You can add a sprinkle of salt if you want to, but it is good just as it is. SOOOO simple.
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1 user found this review helpful

 
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