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"I have made this before but I take the orange rind and dice it up fairly small and add it in. Kind of like a marmalade! The oil from the rind brings up the flavor a little. But this is an excellent recipe!"
"Yes, Rai. It IS a Pennsylvania Dutch stuffing. I was born in Pennsylvania, so had it growing up and still make it every now and then. Thanks for the recipe and the memories! Is Good Stuff!"
"I saw this on Facebook and tried it. Only that recipe called for the 3 packets of stuff, 2 cups of water and 1 beef roast---3-2-1 crock pot roast beef! This is REALLY GOOD! I was skeptical about the mixing of the Italian and Ranch together, thinking it would be overly strong flavors, but it all melded wonderfully! It was WONDERFUL and I was to..."
"I have made this with butterscotch chips and vanilla frosting. I had to put the pan in the freezer to cool quickly, as per my husband. After it was cooled, than pan lasted about 5 hours with only me getting 2 pieces and my husband and step son eating the rest of the entire pan. I have also made it with half semi sweet chocolate chips and half p..."
"This is an old Amish recipe for their 7 sweets and 7 sours they usually serve at meals. Tangy sweet/sour. Only difference I see is they add celery seed. I use a little red pepper, sometimes, to give it a little color. EXCELLENT RECIPE! Happy Cooking!"
"Good and Plenty is one of the BEST Amish Restaurants in the Lancaster area. And this is one of my FAVORITE dishes there. I was born and raised in Gettysburg, PA, and went there many times. This is an extremely easy recipe and GOOD recipe for its simplicity, like the Amish lifestyle. I also do this with peeled, quartered potatoes too. Browned ..."
"This is one of my favorite dips. I add other ingredients to it though sometimes. I always use fresh spinach, julienned, instead of frozen or canned. Not as mushy then, to me. I sometimes add bacon bits, and whipped cream cheese to make it a little more solid. I have added chicken bouillon powder, just a little, to it too. Finely diced celery..."
"Oh this brings memories back. I also agree that Cushaw Pie tastes better then Pumpkin. I have even tried to grow Cushaws out here in AZ, but they will not grow past the 2 inch size and then die. And they can't be found anywhere in AZ that I have been. :( Cushaws were grown by my grandmas, on both sides, they make the BEST pies. I will be savi..."
"I have made there before, but used sliced almonds. I ladle the sauce over each cracker, then put the sliced almonds on each one. These are VERY good!
I have also used a Butter Cracker instead of the graham cracker."
"This is very similar to the Canadian Bacon Cure I have used in the past. But I use Morton's Quick Cure Salt and brown sugar. No other spices. Same concept, except after every 3 days, you recoat the meat again with salt and brown sugar. Turned out VERY good!"