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"I make mine the same way substituting ground venison for the beef and sometimes
bread crumbs for the crackers. Most recipes call for milk. I have never seen a need for it.
I also add 1 heaping tsp of grape jam to the mixture. I love to make meat loaf :<)"
"this is always the way I have made my cobbler using blackberries picked wherever I could find them and it has always gotten rave reviews :<)"
"Under no circumstances would I eat tomatoes prepared this way. Doing so would risk a big case of food poisoning as the tomatoes have not been 'canned' at all. The U.S. Dept.of Agriculture recommends adding 2 tablespoons per qt. of tomatoes of bottled lemon juice or food-grade citric acid and canning tomatoes in a pressure canner or a boiling wate..."
"I can't make this until I find out what the heck is a patty shell. I only know about pie shells. I was looking for pattypan squash recipes in the first place and this recipe came up. It sounds goood and I would try it if someone would tell me what a patty shell is?"
"Excellent menu! I had the same thing when I was growing up. I find the patties to be a bit on the dry side so nowadays I make a lemon butter sauce to drizzle on top of them.BTW, R U from N.C.?"
"I have made this recipe many times to get rave reviews and licked the platter clean! The only alteration I make is I slow-cook the ribs at 325 degrees for about 3 hrs. This seems to allow the flavors more time to permeate the meat plus makes for ribs which melt in your mouth."