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Lafayette, La.
"This was so easy to make. Using the ground turkey versus the actual meat changes the texture a little. I had just recently tasted the new store bought turkey jekey and was anxious to try this recipe. I recommend that no one try to make a double recipe to cook at one time. I did, and the cook time took double the time. It still turned out pretty go..."
Mar 3, 2007 on Food.com
"Usually I use angel food cake to make all of my jelly roll cakes. I am so excited to report that this recipe turned out perfect. These ingredients are always on hand. I have marked this as my FAVORITE basic batter recipe. I have used alot of cream cheese and powder sugar mixed with different jellies. I have a very large pan and I usually cook mine..."
Dec 20, 2006 on Food.com
"I also followed this recipe step by step as it is written .My family was outside and came in to see what I was cooking.I love to use recipes with the different soups. This is a keeper. Thanks for sharing it. In my opinion, there are no ajustments to be made."
Nov 25, 2006 on Food.com
"My family loved this recipe. On my first try, I forgot the rice. Here in Cajun Land we always have rice on hand. On that attempt, we just served it over cooked rice. Without the rice, it is too salty. I will be sure to carefully follow the directions as written in the recipe in the future. Thanks"
Nov 25, 2006 on Food.com
"Fantastic! I had to double the recipe on the next batch. My family loved it. Here in Cajun Land we use alot of spices, so I added Cajun Seasoning,chopped onion tops and a little white diced onion to the mix. Absolutely a winner with my family even more. I also know that at this time, this is the only recipe known to use canned chicken. That in its..."
Nov 25, 2006 on Food.com
"Just mixed up my supply of this brownie mix. Of course I had to make a tast run taste. It was just wonderful. This can be packaged also in mason jars with a bow and label and given as a Christmas or ANY occasion gift. My husband thought I was crazy to make so much ahead, that was until he TASTED it. Thanks Annie, this is the ONE."
Nov 25, 2006 on Food.com
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