Jeanette Recipe Reviews (Pg. 1) - (14795645)

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Emily's Famous Hash Browns

Reviewed: Feb. 22, 2014
The only difference between this recipe and the one I have been using is the egg. What a difference an egg makes! (Sounds like an old song, doesn't it?) I have been cooking for a long time so I didn't measure anything and I used red potatoes instead of russets. I spread the mixture in the hot skillet and left it alone for 5 minutes. Turned it over and left it another 5 minutes. Viola! Perfect! If this didn't turn out right for you, you did something wrong. Thanks, Emily!
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Tom's Sweet Pimento Cheese

Reviewed: Feb. 16, 2013
This recipe had too much pickle relish for me but the rest of my family really liked it. I think I will half the amount of pickle relish and omit the pickle juice next time.
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1 user found this review helpful

Cornbread Pancakes

Reviewed: Sep. 14, 2012
I make these regularly and my family loves them. They are very filling and absolutely delicious. No need to adjust anything. Perfect just like they are.
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Yellow Squash Dressing

Reviewed: Aug. 18, 2012
I have been making this for years. You don't need to add water when cooking squash. They are mostly water anyway. Just make thin slices, add a little margarine or butter, cover tightly in a heavy skillet or pot and turn the burner down very low. It will cook in its own juices. You can put the onions in there with it if you like.
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