Sammijo217 Profile - (16122391)

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Recipe Reviews 8 reviews
Good New Orleans Creole Gumbo
Fantastic recipe!!!! I made this a day ahead so the flavors could mellow as others suggested and served over rice. I used fresh Andouille Sausage ( not smoked ) and chicken; no shrinp or crab. Homemade chicken stock instead of beef bullion.I didn't precook the okra, just thawed and added to the gumbo. I have also used smoked sausage but it is best with Andouille ( but a bit more pricey.)Love the flavor the bacon grease gives this,I will always make my roux this way from now on.I took a double batch made with smoked sausage and chicken to a meeting at work and everyone raved about it. My pot came home empty which is always a good sign.I purchase chicken leg quarters in a 10 lb. bag at WallMart ( $5.90 ) and boil then with some onion, celery and carrots. I had enough stock and chicken for this dish, chicken and dumplings, a small pot of chicken noodle soup and one chicken salad sandwich. Your family and friends will love this!!!! Thank you for sharing your recipe!oh, I served crusty bread and pecan pie with this for an unforgettable meal.

2 users found this review helpful
Reviewed On: Mar. 19, 2013
Old Fashioned Raisin Pie I
I didn't have access to my Raisin Pie recipe so I tried this one since the reviews were all high. I doubled the amount of filling as I made a deep dish pie. The only thing I did different was, as per my recipe of many many years, I soaked the raisins in Canadian Mist for several hours. I always do this and think it gives a richness to the pie and leaves no alcohol taste. You;ll WOW! your raisin lovers with this recipe!! Thanks for posting this recipe.

2 users found this review helpful
Reviewed On: Feb. 18, 2013
Grandma's Chicken Noodle Soup
Great recipe I have made more times than I can remember!!! I know this is suppose to be an easy recipe but, I'm old fashioned along with being budget wise. I buy the 10 lb. bags of chicken leg quarters at Wal Mart ( $5.90 this week) and make my own broth. I refrigerate the broth over night, skim the now hardened fat off and freeze the extra broth in usable amounts. I also now have lots of chicken meat for this soup and broth and chicken to freeze so I can make soup in a jiffy at a later date. I use 1/2 the amount of poultry seasoning and no cornstarch as I use Kaluski noodles ( or homemade) which have flour on them. I also blend the veggies from the broth I made and add to the soup which gives it a wonderful flavor. This soup freezes well.

2 users found this review helpful
Reviewed On: Aug. 7, 2012
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