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True Blue Custard Crunch Pie

Reviewed: Aug. 10, 2014
Great fresh blueberry recipe! I used fat free greek yogurt instead of sour cream and brown sugar instead of white for the topping. I forgot the salt and it seemed fine without. I followed the directions and it set up with no problem. I let it sit about 5 minutes before cutting- no mess! It tasted great and it wasn't too sweet.
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Sausage and Bean Ragout

Reviewed: Dec. 7, 2013
This was easy and delicious. I used ~1.25 pounds of both sausage and beef. I used two cans of navy beans instead of kidney beans. I used about 6 cloves of garlic. I used two bay leaves. I used a 28oz. can of mild Rotel instead of diced tomatoes. I added an extra 1/4 cup of broth. I used ~2 cups of cooked spiral pasta-cooked it separate and slightly underdone. Was taking to a potluck, so I brought all ingredients to a boil as directed and then dumped into a crock-pot overnight for ~6-7 hours on low. I then added ~7oz. of slightly chopped "young" spinach, slightly underdone pasta and ~1/2 cup of freshly grated Romano cheese. I transported to my venue and plugged in on warm for another 2 hours. Served with more Romano. There was plenty of flavor/kick, the beans weren't too mushy, and the pasta was just right. The best part is that everyone loved it and went back for more (including me!)-no leftovers. The key on the pasta is cooking it separate and adding it a little before serving. If you had no flavor, I suggest buying a better quality hot sausage and maybe a different kind of diced tomatoes. If you have a food processor, keeping fresh grated Romano/Parmesan is easy - grate an entire block and freeze - it can be used on most anything directly out of the freezer.
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