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    Member since Nov 2006

    Chef #394097

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Sweet Pickle Relish

    Saturday, Aug 8, 2009 on
     |  (5 people found this helpful) |  26 Reviews  |  By Donna Matthews
    LinMarie says:

    "This is a very good recipe. When you make it, cut the sugar and vinegar in half. Then you will not have leftover juice. I also cut the sugar down by 1/2 cup and the end result was quite tasty.After I soaked the veg with the salt water I drained, washed it well and then put it in my cloth bag I use for jelly juice to squeeze out all the juice...."

    Reviewed Spaghetti Squash Pancakes

    Monday, Mar 30, 2009 on
     |  2 Reviews  |  By Johnney
    LinMarie says:

    "Johnney should be commended for using spaghetti squash in a creative way, one in which could be used on brunch menus, dinner menus, buffet for a special brunch, etc. I read Liz Ann and decided to read the recipe carefully. My changes made an unbelievable little puffy pancake. Make sure you do not overcook the squash. It only takes about 7 mi..."

    Reviewed Spiced Ruby and Emerald Indian Pepper Relish - Chutney

    Friday, Oct 5, 2007 on
     |  3 Reviews  |  By French Tart
    LinMarie says:

    "Wow--what a wonderful relish!! The brown sugar and apples are a wonderful combination in the middle of a savory relish. I have canned a whole recipe. When my sister tried it she begged for more than one jar. This will be wonderful as an accompaniment to many meats and cheeses I'll serve in the coming year. I think everyone needs to make a bat..."

    Reviewed Hot Pepper Butter (Mustard) for Canning

    Friday, Oct 5, 2007 on
     |  (1 person found this helpful) |  41 Reviews  |  By CrazyCyndi
    LinMarie says:

    "CrazyCyndi, thanks so much for sharing this recipe with us. I took one look at it and it brought many ideas my mind. Because of you I know have a very special Pepper Mustard that I can use as a spread or add cream to it and use it it as a sauce over chicken, pork or veal--or accompany a Lentil Loaf that I make. I think it is wonderful when a re..."


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