TRUDY WOLCOTT Recipe Reviews (Pg. 1) - (1964706)

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Candied Sweet Potatoes

Reviewed: Dec. 25, 2003
This recipe was a hit with my family on Thanksgiving. I was searching for a candied yam/sweet potato recipe w/o the marshmellows and easy to make. This one fit the bill.
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5 users found this review helpful

Wrapped Salmon

Reviewed: Dec. 9, 2003
We have salmon at our house about 2 to 3 times a week. This recipe was very highly rates, and I thought it would be a good one to try. Alas, it was very disappointing. The taste for us was nothing particularly special, compared to pan frying salmon using our own various seasonings/marinatings. I'm giving it 3 stars because it was easy to make and it did turn out ok. But just not to our satisfaction. Sorry.
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1 user found this review helpful

Chicken Marsala

Reviewed: Sep. 22, 2003
My husband and I found this dish to be simply delicious. I have found, however, that cooking chicken quickly on the stove results in rather tough meat. So, I followed the recipe with the exception that after all the ingredients were added to the pan and heated through, I transfered everything to a baking dish, cooked it in the oven at 300 degrees for 1 hr. As a result, the chicken was very tender and the sauce was very nice also. I do agree that some additional spices should/could be added to the flour mixture. All and all, this is a great dish!
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20 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Dec. 21, 2002
Update 12/03: I still think this is a great recipe. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. 12/02: This is a successful recipe for a delicious pie. I tried another recipe twice before for this kind of pie but the results were less than desirable. This recipe came out just right. The filling was firm, not runny! I zested 1 lemon rather than 2, but used the juice of 2. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) Thanks Emilie S for passing this along. My hubbie and I are very grateful. I'll be making 3 of these for Christmas dessert.
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1134 users found this review helpful

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