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Sandy's Summer Sausage

Reviewed: Dec. 23, 2014
Just a confirmation of what everybody knows....this is great! It's as easy to make 5 lbs as it is to make the 2 lb recipe here. Just use the converter here on allrecipies. I buy one of those 5 lb chub rolls of ground beef, and when I'm done, keep a couple for eating right away, then freeze what's left for later. It really freezes well. I sometimes use 1/2 tsp crushed red pepper instead of the 1 tsp black pepper. I also let my mix sit for 48-72 hrs before cooking, remixing every 24 hours.
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Best Ever Meatloaf with Brown Gravy

Reviewed: Feb. 9, 2008
This was pretty good. It is tough to get good gravy out of a meatloaf, and this was acceptable. I would make one note to others...the type of Chili sauce called for here is usually not too hot. Do not use "Asian" Chili sauce, that IS HOT!! The commercial brands, are not hot at all. My Grandma's recipe is more like a slightly chunky, sweet/hot homemade tomato catsup. It has things like cinnamon and cloves in it as well as some heat. So just make sure you are not missing out on a good recipe because of an incorrect ingredient.
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6 users found this review helpful

Eggplant Appetizer

Reviewed: Nov. 8, 2007
Krasnoyarsk is a Sister City with my hometown Oneonta, NY, so I had to try this out. Natalia has shared a good one! I found I liked it best shaking a little creole seasoning or a drop of Tabasco as a topping to my cracker and eggplant. I'm sure that is not a Russian tradition, but it sure tastes good! ???????!
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34 users found this review helpful

That's-a Meatloaf

Reviewed: Sep. 28, 2005
In response to gabbysmom, if you cooked the meatloaf at 350F for 75 minutes, the ground beef probably wasn't raw. Most likely, the meat was pink from the nitrates (or nitrites) in the cooked ham tranfering to the hamburger. This has happened to me when I have made this recipe; but if you check a cross-section, I think you will find that the flavor and texture are fine. That is why ham is pink!
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Boston Cream Cake

Reviewed: Aug. 29, 2001
Maxie29 got it just right....I followed her suggestions (less milk in the pudding and let it set a while) and the pudding stood up to the cake. I let the cake sit a while too, and frosted the top while it was totally stable in the counter before I put it on top of the wiggling pudding. It ain't exactly home made from scratch, but then, it wasn't nearly as hard either...definately worth a try.
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