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Port Wine Jelly

Reviewed: Dec. 6, 2013
Have made wine jelly for several years using different wines - found the white wines don't have nearly as much flavor - too fruity. Merlot has always turned out good, but the port, by far, has the strongest flavor & liked by all. I only use 3-1/2 cups of wine, and always use 1/4 cup lemon juice. Have used fresh and bottled - never noticed a difference. Have never had a batch fail. Have taken it to gatherings and served on a pretty platter with small crackers around the bottom of a long-stemmed champagne glass filled with the jelly and a demitasse spoon for spreading - lots of comments!!!
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2 users found this review helpful

Cream Wafers

Reviewed: Jan. 8, 2012
I have a love/hate relationship with these cookies. Once you make them, you're hooked for life! Everyone will want you to make them for the next event! I don't use the egg yolk & increase the amount of filling. Have also used almond extract in place of vanilla. Don't make them on a humid day. I use a children's Tupperware cookie cutter (very small) & also had a friend put four forks together (with proper spacing to fit on the cookie) so I only have to prick once - a REAL timesaver (told you I make them a lot!!) Always the most popular cookie on a mixed tray.
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3 users found this review helpful

Crunchy Chicken Salad

Reviewed: Jul. 17, 2011
Loved the water chestnuts! I added a squeeze of lemon juice to the mayo; instead of pimientos, I added dried cranberries. Perfect on a hot summer day!!
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12 users found this review helpful

Orange Roughy in a Mushroom Sauce

Reviewed: Mar. 4, 2011
After reading other suggestions I omitted pepper and salt. Was fine without. Also only used 6 oz of yogurt. It was sooo good. Hubby who never offers much in the way of comments thought it was excellent. If using frozen fillets -be sure to squeeze out excess water. Wouldn't hesitate to serve it for company - looks and tastes like chef-prepared!
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3 users found this review helpful

Molasses Banana Bread

Reviewed: Jan. 26, 2011
Sooo glad I found this recipe - just made it and it was awesome! Minor changes - I didn't have w/w flour, so used regular (next time will try w/w). Had dark molasses, so I reduced to 1/2 c as suggested by others. Also added 1/2 c coarsely chopped walnuts (saw in instructions but not in ingredients). Also, anytime I make a bread that is to go into a 9x5 loaf pan, I only put a portion of it in the 9x5 and the rest I put into little pans I got from my mom - some are round, some oblong, some tiny bundts. They cook very fast and the big loaf is never dry or raw in the middle - plus the grandchildren love tiny cakes of their own! House smells wonderful - having it along with stuffed pepper soup - even better because it's snowing outside!!!
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4 users found this review helpful

Porcupines

Reviewed: Jan. 22, 2011
A definite comfort food I remember my mom made. She always used a pressure cooker which keeps them moist and soft. I've used both instant and regular rice and varied the sauce - have used tomato soup, tomato juice, beef broth instead of water...whatever I have on hand and feel like using. Never browned them first. Ok when you bake, but be sure to increase the amount of liquid - and baste them often. Wouldn't think of serving them without mashed potatoes!!
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5 users found this review helpful

Mary Wynne's Crabapple Jelly

Reviewed: Sep. 18, 2010
Just made this jelly and it was sooo good. Have made lots of other jellies in the past, but always used pectin so I was a little anxious. This turned out perfectly jelled and clear. Definitely making more. Only thing I did different - did not quarter apples and I used a jelly bag. Also, I didn't have a cinnamon stick, so used ground cinnamon from a can. Next time want to use a stick. Took a long time to hit 220 degrees, but finally got there. The taste is so fresh - also loved when it was cooking - it smelled like candy apples!! This is a keeper.
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7 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Feb. 11, 2009
Very good. Coated chicken then refrigerated for 1 hr. Think this really helped. Sauteed mushrooms and onions separately; made sauce separately & doubled it. Fried chicken in butter till nearly done - got wonderfully crisp and golden. Towards end, added mushroom/onions and then sauce. Didn't need all the sauce. Was very tender and juicy. Didn't have capers - darn. Will make again.
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2 users found this review helpful

 
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