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Butterscotch Pudding I

Reviewed: Jan. 22, 2007
I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste so I always use light brown instead. Don't stint on the amounts of sugar and butter too much - they're the ingredients that make it "butterscotch." Also, many cooks seem to be having a problem with lumps. Cornstarch has a nasty habit of lumping when mixed with sugar. You can eliminate them almost entirely by mixing the starch in well with the sugar and salt before adding the other ingredients. Lastly, instead of tempering the eggs, mix them well and add them, along with the milk, to the entire recipe before you even turn on the burner. Some recipes are fussy about when certain ingredients are added. This isn't one of them. Remember to stir *constantly* once it's on the burner or else the lumps you got rid of from the above step will come back to haunt you! -grin- Once again, this recipe makes a delicious pudding and Maryann, I thank you so much for submitting it. It's truly a favorite here at home.
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133 users found this review helpful

Corn Relish I

Reviewed: Jul. 4, 2007
I really love this corn relish! It's very simple to make and my family always asks me to bring it along on picnics and barbeques. Just to clarify - IF you are going to can this relish, pressure canning works best. Excellent recipe Judy!
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14 users found this review helpful

Baked Spaghetti

Reviewed: Nov. 3, 2012
This was Sooooo good! Step #4 is what makes it a five star recipe. I'm going to make it again & play with it a bit-use up some left over chicken, a few black olives & some chopped up artichoke hearts. Great recipe! Thank you!
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12 users found this review helpful

Spaghetti With Red Clam Sauce

Reviewed: Apr. 19, 2012
Very quick, very easy and very good! Thanks for the recipe!
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1 user found this review helpful

Famous Butter Chicken

Reviewed: Dec. 6, 2014
I couldn't believe how god this was considering how simple the recipe!
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0 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 6, 2012
These sprouts are really delicious! The sprouts I had were pretty small though, so after 15 Min. roasting, they were done.
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