Niven Recipe Reviews (Pg. 1) - (18990123)

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Canned Apple Pie Filling

Reviewed: Aug. 8, 2010
I changed a few ingredients; Apple juice for the water, brown sugar for white sugar, only 1/2 cup of cornstarch, and no food coloring. I also brought the mixture to a boil, added apples, and cooked just long enough to soften the apples. I then packed the jars with the apples (gently pressing them allowing more apples per jar) and poured liquid to within 1 inch of the top. I used the same liquid but cooked in batches so the apples have plenty or room to expand. Absolutely perfect. My husband loves cooked apples so I reduced the cornstarch so it wouldn't be so thick as used in pies. I got 9 quarts and 6 pints out of this recipe. I don't know how many apples I used, I picked them from our tree.
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Make-Ahead Mashed Potatoes

Reviewed: May 4, 2009
I add 1 stick of butter, very little salt instead of the onion salt, use 8 oz of cream cheese, and whip the potatoes to get them fluffy. These will keep for 2 weeks, the older the better. We tailgate with a large crowd of RVers and they all love these mashed potatoes.
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Egg and Cheese Puffs

Reviewed: Sep. 28, 2008
Took this tailgating and all 30 people loved it. I used an 8 ounce bag of shredded cheedar cheese and added onions. I reduced the butter to 1/4 cup and used a greased 9 x 13 pan. I served with salsa sauce and sour cream. I had to cook it for 60 minutes. I precooked it the day before and reheated it. It is a perfect cook ahead dish. I am taking it again next weekend. Thanks Karen for a wonderful receipe.
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Slow Cooker Green Beans, Ham and Potatoes

Reviewed: Jul. 29, 2008
The beans are the best I've had in a long time. I added baking soda to take the strong green taste away and sugar to offset the spices. I used pieces of country ham instead of the hocks. Thanks for the great recipe.
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