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Army SOS Creamed Ground Beef

Reviewed: Feb. 10, 2015
We have made this for several years. Sometimes over pasta (various kinds) and sometimes over potatoes, even sometimes over toast! Now that I am dairy free, I am wondering how to alter it. Last time (starting the process of doing dairy free then), we did half regular milk, half almond milk, but I'm unsure if my hubby will do it with ALL almond milk. Has anyone else tried it with either coconut milk or almond milk?
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Zucchini Yogurt Multigrain Muffins

Reviewed: Dec. 14, 2010
I was afraid they wouldn't bake, the batter was so liquid. But they did. I added too much zucchini, so ended up with 30 regular sized muffins and a whole pan of mini muffins too. They are delicious! I did substitute 1/4 cup of flaxseed for 1/4 cup of the white flour. Will probably reduce the sugar next time, although I used 1/2 brown sugar, and 1/2 white sugar for the 1 cup white sugar called for.
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Lemon Honey Muffins

Reviewed: Jun. 24, 2010
I used ww flour instead of the ww pastry flour, and a tiny bit of orange zest (didn't have a lemon) with my "fake lemon" juice. The muffins are good, not too sweet. I think it could use a bit more lemon flavor (probably from not using real lemon juice/zest). My son thinks they could use some sugar.
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Jay's Signature Pizza Crust

Reviewed: May 26, 2003
I love deep-dish and this sure turns out that way. We love this pizza crust. We are considering altering it to make breadsticks too. It is very soft inside, but perfectly done. Wonderful crust!
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