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Country Scalloped Potatoes

Reviewed: Dec. 5, 2012
This was just wonderful! I've been making scalloped potatoes all my life and this is now my go-to recipe. I doubled the recipe, substituted cream of chicken soup for the gravy, threw in some red bell pepper, a couple of dashes of hot sauce and the sour cream someone else suggested. Had no cheese, so left it out. Used buttered bread crumbs instead. It was still delicious. Three of us went through an 11 x 15 pan in two days. I use my salad shooter to slice the potatoes and grate the cheese. I don't know how anyone gets along without one of those things. Other comments about baking time are correct. Scalloped potatoes should not be crunchy or even al dente. Allow at least an hour for baking and more if you double it. Thank you, Campbell's!
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Scalloped Potato-Onion Bake

Reviewed: Nov. 5, 2012
This recipe was wonderful! I used one can of cream of celery and one can of cream of chicken, since I didn't have chicken gravy. Added some thinly sliced onion, celery and red bell pepper and several dashes of hot sauce. I had some whipping cream in the refrig so threw a cup of that in also. I had a huge lasagna pan full (used twice the potatoes), figuring on freezing the leftovers. What leftovers? And there are only two of us in this household. This will be my scalloped potato recipe from now on. *edit Forgot to add that I baked it at 325° for two hours. You can't hurry scalloped potatoes.
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Banana Banana Bread

Reviewed: Mar. 11, 2012
If I could give this recipe ten stars I would. I've never eaten banana bread as good as this. Per suggestions in the reviews I added 1/2 tsp each baking powder, cinnamon and nutmeg to flour. Added 1 tsp vanilla to butter/sugar mixture and 1 cup walnuts to batter. Brushed the top with mixture of 1 tblsp water and 3 tblsp brown sugar. Baked at 325, per some suggestions but will go back to 350 next time to get the top a little crispier. Just an outstanding recipe, Shelley. Thank you SO much.
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Easy Liver Pate

Reviewed: Dec. 28, 2009
This is the best pate' recipe I've ever tried. I normally modify a recipe to suit my own taste. Couldn't think of a thing to add to this recipe. It's wonderful exactly as is.
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3 users found this review helpful

Portuguese Soup

Reviewed: Dec. 18, 2009
I'm glad others reviewed this recipe first. I'd never have tried it without those reviews. As it turned out, it was wonderful and the more I eat the better I like it. I was a little short on catsup so I threw in most of a can of tomato paste I had in the refrig plus two tablespoons of chili sauce. Couldn't get consomme' nearby so I used a can of beef broth and added a tablespoon of beef base to the water. Also added two teaspoons of sugar. Oh, and two chopped Roma tomatoes that needed to be used. This one goes on my list of favorite soups. It's foolproof.
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Boiled Custard I

Reviewed: Mar. 30, 2009
Previous reviewer was right on target...bland and tasted like cornstarch.
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Ham Bone Soup

Reviewed: Dec. 13, 2008
You're kidding? You rated this recipe two stars but all you've done is "think" about making it? Sheesh! Reviewed: Feb. 2, 2006 "To those who referred to the salt content, that is going to happen since it's ham. I would suggest using chicken broth instead of bullion. However, I think if I decide to make this, I will be sure to use twice as much water as broth I use. I don't worry about it being watered down too much as there will be plenty of flavor from the broth and ham combination."
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Lime Spareribs

Reviewed: Nov. 26, 2008
These ribs are beyond description. I did mine in the crockpot. Four hours on "high" had them falling off the bone. I'm not a fan of sweet spare ribs, so this recipe was exactly what I was looking for. The only change I made was to add a bit of cayenne pepper to the sauce they cooked in. As far as I'm concerned, this is the only rib recipe I'll ever need.
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Quick Cassoulet

Reviewed: Nov. 21, 2007
Delicious beyond reason, given the simplicity of this recipe. The only change I made was to add a teaspoon of sugar. I browned the meat and sauteed the veggies, then threw everything in the crock pot on low for a couple of hours. When we came in from a cold day outside dinner was ready and it was wonderful. This recipe will go in my box of favorites. Four years later... This recipe is still one of my top ten. My poor recipe card is covered with scribbles. Thought I'd share them with you: DOUBLE THIS! Polish sausage (kielbasa) is better than smoked. Added cooked chicken thigh meat and leftover gravy...yummy. Do NOT use soaked dried beans without cooking first till tender. Tomatoes will inhibit cooking of beans. 1 tablespoon white balsamic vinegar Doubled and used one can Ro-Tel tomatoes and one can regular...delicious Beans used so far: Kidney, cannelini, great northern, navy, black, garbanzo, lima
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Black Bean and Couscous Salad

Reviewed: Apr. 12, 2006
Evidently there is no way you can mess this recipe up. I used garbanzo beans instead of black, canned corn instead of frozen, and added a can of Ro-Tel tomatoes, drained. Substituted balsamic vinegar for red wine and added garlic powder and chili powder to the dressing. The cilantro I had had gone west, so no cilantro. It was still delicious. Will be even better next time when I have black beans and cilantro.
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8 users found this review helpful

Ground Turkey Casserole

Reviewed: Jun. 4, 2005
This is a great basic recipe and one of my mainstayes these days. You can season it to your own preference and it's always good. One VERY important item needs to be added, though, and that's 1/2 cup milk. If you don't do that it's very dry and falls apart, as one reviewer said.
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Amazing Brown Rice Salad

Reviewed: Jul. 23, 2004
This is very good. I used dried cherries, since I was out of cranberries. It worked out fine.
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6 users found this review helpful

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