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    SueChef #1267399

    Member since May 2009

    Chef #1267399

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    17 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Mean Chef's Turkey Gravy

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    Tuesday, Nov 6, 2012 on Food.com
     |  32 Reviews  |  By ~Bekah~
    LinMarie says:

    "Just wanted to give everyone a heads up that a company called Kitchen Basics sells
    Turkey Stock in 1 quart cartons. I have to make gravy for 50 people /- (hence 6 quarts of stock!) so I simmer on low the necks and giblets in turkey stock ,carrots, onions, & celery for most of the day and strain. This makes an even more flavorful gravy. Then p..."

    Reviewed Turkey Giblet Gravy

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    Friday, Nov 2, 2012 on Food.com
     |  (2 people found this helpful) |  26 Reviews  |  By Derf
    LinMarie says:

    "This is my basic method except I use carrots, onion, celery and gizzards in chicken stock instead of water. I let that simmer on low most of the day and use this to expand my gravy once the fat has been skimmed off of the pan juices. More flavorful than water! I discard most of the gizzards but use the livers chopped very fine and add to the gravy..."

    Reviewed Tuna Casserole

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    Monday, Mar 29, 2010 on Food.com
     |  353 Reviews  |  By Tara
    LinMarie says:

    "If you think this casserole is good please try 149380"

    Reviewed Deluxe Tuna Casserole With Egg Noodles

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    Saturday, Mar 27, 2010 on Food.com
     |  10 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I made this last night for a friend and her children. We really LOVED IT!! This was so much better than the tuna casserole of my childhood. I did everything almost exactly. Used orange cheddar cheese, no peas, and slightly less than a 12oz bag of noodles. It was perfect. I had to refrigerate the casserole (minus cracker top) for about two hours (t..."

    Reviewed Boneless Chicken Breasts With Stuffing Mix

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    Friday, Mar 5, 2010 on Food.com
     |  (2 people found this helpful) |  48 Reviews  |  By jean1
    LinMarie says:

    "I like to use 1 can mushroom and 1 can chicken and 8oz chicken broth instead of water. Depending on breast size and cheese slice size4x4 or 4x8 I adjust cheese amount. By the way I made this yesterday in my crock pot (6hrs on low) using healthy recipe soups and reduced fat cheese and it came out great."

    Reviewed Crock Pot Chicken, Gravy and Stuffing

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    Friday, Mar 5, 2010 on Food.com
     |  (13 people found this helpful) |  313 Reviews  |  By Anne Edgell
    LinMarie says:

    "A real winner. Made exactly as stated w/ only one substitution no butter on hand so melted 1/4 cup Smart Balance spread. Worked just fine. I used perhaps a bit more cheese, my slices were approx 4x4 so I used two per breast and overlapped them a bit. Plugged her in at 10am and we ate at 5:30. The chicken was VERY tender. Wonderful on a rainy night..."

    Reviewed Crock Pot Apricot Chicken

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    Wednesday, Feb 17, 2010 on Food.com
     |  (1 person found this helpful) |  26 Reviews  |  By Lennie
    LinMarie says:

    "My version from the 70's uses Wishbone Russian Dressing, jam and soup. Absolutely delicious!! Try it. I'm going to try this. I've never used French dressing."

    Reviewed Mrs. O'Brien's Chicken

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    Wednesday, Feb 17, 2010 on Food.com
     |  33 Reviews  |  By SilentCricket
    LinMarie says:

    "I'm going to try this one. It is so similar to my version from years ago. Mine uses Wishbone Russian Dressing, a small bottle of apricot preserves, and one envelope of onion soup mix. So delicious. I had it back in the late 70's as a dinner guest in Connecticut. Hense the name Connecticut Chicken.I'm liking the sound of this cranberry/french ide..."

    Reviewed Chicken Delicious

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    Wednesday, Feb 17, 2010 on Food.com
     |  (1 person found this helpful) |  84 Reviews  |  By Musical Joy
    LinMarie says:

    "This is very close to my favorite Recipe #3470 but with a few differences likewine and lemon juice. HmmI'll have to give that a try. Thanks and Bon Apetite!"

    Reviewed Savory Rye Snacks

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    Wednesday, Feb 3, 2010 on Food.com
     |  2 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "My version is 1 cup cheddar, 1 cup jack, 1/2 cup parmesan, green onions and enough mayo to just bind together. Chill overnight if possible. Spread on cocktail rye and broil until bubbly.No olives or mushrooms but really tasty and quite addictive! Great for Super Bowl this weekend.Enjoy"

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