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    Member since Aug 2001

    Chef #14532

    From Charleston

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    7 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Meatloaf

    Thursday, Oct 7, 2010 on
     |  218 Reviews  |  By Rosemary Chapman
    LinMarie says:

    "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 :<)"

    Reviewed Daddy's Blackberry Cobbler

    Thursday, Oct 7, 2010 on
     |  (1 person found this helpful) |  4 Reviews  |  By kittycatmom
    LinMarie says:

    "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 :<)"

    Reviewed Canning Tomatoes

    Saturday, Oct 6, 2001 on
     |  (37 people found this helpful) |  35 Reviews  |  By Lali
    LinMarie says:

    "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..."

    Reviewed Chicken a la King II

    Thursday, Aug 23, 2001 on
     |  4 Reviews  |  By Cindy Hartlin
    LinMarie says:

    "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?"

    Reviewed Belly Buster

    Wednesday, Aug 15, 2001 on
     |  102 Reviews  |  By Derf
    LinMarie says:

    "I couldn't agree more; it has always been a favorite of my family."

    Reviewed Salmon Patties

    Wednesday, Aug 15, 2001 on
     |  6 Reviews  |  By Judie
    LinMarie says:

    "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.?"

    Reviewed Should Be Illegal Oven BBQ Ribs

    Wednesday, Aug 15, 2001 on
     |  (131 people found this helpful) |  463 Reviews  |  By Beverly Carson
    LinMarie says:

    "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."


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