JFOURNIER Recipe Reviews (Pg. 1) - Allrecipes.com (1664499)

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Aunt Millie's Broccoli Casserole

Reviewed: Feb. 26, 2002
I've made this three times since discovering it. Definitely a "keeper," but I agree it calls for way too much salt and pepper. I cut the salt down and figured the 2 tsp of pepper must have been a typo, so used 1/4 tsp. Used crackers on top the first time and toasted, seasoned bread crumbs the next 2 times.
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Italian Cheese Balls

Reviewed: Jan. 8, 2002
This is similar to the Italian Cheese Ball recipe I stole from Kettering Medical Center (Kettering, Ohio) in 1980 - only they called for ground walnuts, instead of pecans. I think thre's more flavor with walnuts. Strict carnivores I know don't care for this recipe, and my kids hated it. I love this recipe, however, and so do all my veggie friends. NB: I avoid all frying, so I brown the cheese balls in the oven first - 40 min at 350°F. It makes for a lot of oven time, but cuts way down on the fat intake.
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