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Baby Tito
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Recipe Reviews 8 reviews
Eileen's Meatloaf
I used extra lean ground beef and tore two slices of fresh whole grain bread into small pieces instead of using the crumbs. I also flattened it out more in a larger pan. Otherwise I didn't change anything--just made sure to use Lea and Perrins worcestershire sauce and Breakstone sour cream. The family loved it, and it made great leftovers for sandwiches! Made about 8 servings. Holds together beautifully and quick to prepare. Will keep this in the rotation as an alternative to the more traditional recipe! Thanks, Lindsay (and Eileen)!

1 user found this review helpful
Reviewed On: Feb. 23, 2013
No Bake Cookies I
Real butter is essential here. I prefer evaporated milk, and let the mixture come to a full boil before counting the time. And after I add creamy Skippy peanut butter, the vanilla, and the quick oatmeal, I return the pan to simmer and stir to let the peanut butter soak up the liquid for about 30 seconds before spooning it onto the waxed paper. I put one pan in the fridge to hurry it up and leave one pan out. I had misplaced my recipe and this looked closest to it. Thanks, Denise!

2 users found this review helpful
Reviewed On: Jan. 31, 2013
Reuben Casserole
My mom had a can (12 oz) of corned beef, a 16-oz can of Bavarian kraut, and 6 thick slices of bakery rye bread to use up, so I used that the first time I made it. It was very good, but it's even better with real deli corned beef. I use a couple more slices of the regular thin rye. It makes great leftovers to heat in the microwave. You can serve thousand island dressing on the table for those who like more (I don't, personally, but have family members who do).

1 user found this review helpful
Reviewed On: Dec. 29, 2012

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