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Stuffed and Wrapped Chicken Breast

Reviewed: Mar. 4, 2012
I did not have any onion for this, so I used 1 tsp onion powder instead. Also added 1/2 tsp ea. of thyme and and basil. The recipe does not need any added salt, as the salt in the bacon is plenty. I also pounded the chicken to flatten out to make rolling easier, and tucked in the sides as I rolled to keep the filling in. I put a small rack in a baking dish to keep them from laying in the bacon grease as they baked. I baked them at 375* for about 45 min and turned them halfway through. The bacon got crispy and very little of the filling leaked out. They came out very moist and tasty and I will be making them again.
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Shirred Eggs

Reviewed: Jul. 24, 2012
Tried this recipe today and loved it. I didn't have any heavy cream, so I mixed some sour cream with a little milk to the right consistency. I did use the other ingredients. I didn't measure the cheese and chives, but just sprinkled on until it looked right. I wish I would have made three. Looking forward to trying these with different herbs and cheeses. I did bake them a little longer as I don't like runny whites. I also had bacon and buttered French bread toast with them. Great breakfast.
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Southern Dill Potato Salad

Reviewed: Aug. 3, 2012
This recipe is so good, it might make you want to slap your mama. (just kidding) I cut the recipe down because I live by myself, but now I might be sorry I did. I had a small bowl even before I chilled it. It does not need tweaking!
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Egg Salad III

Reviewed: Jul. 1, 2012
Was looking for something different for egg salad and came across this recipe. Liking olives, I gave it a try. Great! I did add chopped celery as I like the flavor and added crunch. Will definitely make again.
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Berdean's Cube Steak

Reviewed: Jul. 6, 2012
I floured and browned the steaks in butter and added sliced onion to the pan. Instead of bullion, I mixed a can of beefy mushroom soup with water and poured over steak after it was browned. simmered for about an hour. I didn't have to thicken the gravy, there was enough flour on the meat to do it. I rated the original recipe a 3 because I changed it so much and I couldn't post this without some kind of rating.
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