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Fresh Rhubarb Pie

Reviewed: Jul. 6, 2010
My mom's "Absolutely the Best Rhubarb Pie" was similar except she would mix an eggwith 1 cup sugar and 1/4 cup flour. This was poured over the chopped rhubarb and mixed well before pouring into the bottom pie shell. Baking was the same.
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3 users found this review helpful

Black Forest Dump Cake II

Reviewed: Sep. 22, 2010
This is a great Black Forest Pudding, rather than a cake. Why not make it more German by soaking the pitted dark sweet cherries in Kirschwasser overnight and using the booze/cherry instead of just cherry and cherry juice? A great treat!
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8 users found this review helpful

Spanish Flan

Reviewed: Oct. 12, 2010
This is just the way my bride of thirteen years makes Flan, except she bakes it in a Flan Pan, (that you can get at most Florida markets,) and she bakes it in a pressure cooker for twenty minutes. Perfect every time! She says that using a whisk to mix the ingredients works better than using a blender because you are supposed to be "gentle" with this little bit of heaven.
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9 users found this review helpful

Southern Yank Pulled Pork BBQ

Reviewed: Nov. 8, 2010
I put this on before church and after watching a couple a couple of football games when we got home, we totaled it. It was so tender it fell apart as I was getting it out of the crockpot, dropping back in and splashing the juices all over the place, including my Sunday pants! The only change I made was to add some Liquid Smoke. This is a definite favorite in this house.
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34 users found this review helpful

Egg in a Hole

Reviewed: Nov. 8, 2010
Yes,this is an old favorite; almost a military requirement after a Regimental Mess Dinner. I don't think the wives knew just how much we appreciated their love for us in that they would get up from a nice warm bed at 4AM, to make them for us, especially since we always seemed to have a couple of tipsy buddies with us. Thanks for reminding me of good times, long gone.
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2 users found this review helpful

South Shore Pork Roast

Reviewed: Nov. 8, 2010
Outstanding!! Along with the carrots and onions, saute a few parsnips and add those to the roasting pan; perfect accompaniment. I had a bigger roast than called for so cooked it at 20 min per pound @ 350F, then uncovered for the remainder of the time until the internal temp reached 160F.
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9 users found this review helpful

BBQ NY Strip

Reviewed: Dec. 22, 2010
When I lived in Florida, I would buy a slab of NY Strip at the local Penn-Dutch store and have Mike the butcher, slice it into 2" thick steaks. I just rubbed them with Montreal Steak Seasoning and let them sit for about an hour, that is until they reached room temperature. On they go to the charcoal fired BBQ at HIGH heat. On for three minutes, and rotate 90 degrees, for another three minutes (rotating is done to get the perfect criss-cross grill marking,) then flip for four minutes, rotate 90 degrees again and finish cooking a final four minutes. The total elapsed time on the grill is fourteen minutes! Once you have done it this way, ordering steak in a restaurant or even a steak house will be a disappointment. Serve with baked potato, asparagus red wine and a green salad.
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19 users found this review helpful

Plum Pudding II

Reviewed: Dec. 23, 2010
This is just like the plum pudding my English grandfather made when I was a child. He served it with CPR (Canadian Pacific Railway) Brandy Sauce. 2T butter 1/3 C sugar 1/2 C boiling water 2t cornstarch 1/2 C milk 2 egg yolks 2-4 T brandy. Melt butter in saucepan, add sugar and boiling water. Mix cornstarch in 2 T milk. Beat eggs with a fork, add remaining milk and beat together and add dissolved cornstarch into saucepan and stir constantly until thick (about 10 minutes.) Remove from heat. When cool, stir in brandy.
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33 users found this review helpful

Lemon Mustard Chicken

Reviewed: Jan. 31, 2011
I tried this following the directions as given. The taste was good, but I was disappointed that the chicken didn't brown and have a nice crispy crust; it looked rather bland and didn't make a great presentation. I think the next time, if I ever make it again, I'll use my standard chicken coating method (dredge in flour, dip in egg/milk mixture and then coat in the bread crumb mixture, which, of course, would include the herbs and lemon and lime zest from the original recipe and then pour the mustard/lime juice in the baking pan. I think I'd keep the chicken pieces on a rack in the baking pan so they wouldn't get soggy. We ended up using the leftover chicken in a "make it up as you go along" chicken casserole, that was very good, the next day.
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5 users found this review helpful

Bourbon Wieners

Reviewed: Apr. 16, 2012
We have made these for years using Bratwurst, Baby Ray's BBQ sauce but no booze. We are having a church supper next Saturday and we are signed up for an appetizer. I wonder what they will say when they taste these?
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4 users found this review helpful

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