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    bunnylove in NEW ENGLAND

    NEW ENGLAND

    Chef #482242

    NEW ENGLAND

    Joined: Apr 12, 2007

    Birthday: Nov 28

    My Journal

    Saved Recipe Creamy Coleslaw by Bergy

    Mar 24, 2013 on Food.com

    Saved Recipe Coleslaw by JustJanS

    Mar 24, 2013 on Food.com

    Saved Recipe Family Sausage Supper by maddy331

    Mar 11, 2013 on Food.com

    Saved Recipe Cheap Dinner Casserole by TexasKelly

    Mar 11, 2013 on Food.com

    Saved Recipe Tomato Kielbasa Penne by troyrb

    Mar 11, 2013 on Food.com

    Reviewed Hamburger Patties

    "excellent burgers, but the hamburger originated in New haven, CT, louis's lunch, still there, with original equipment"

    Mar 4, 2013 on Food.com

    Reviewed Hamburger Patties

    "excellent burgers, but the hamburger originated in New haven, CT, louis's lunch, still there, with original equipment"

    Mar 4, 2013 on Food.com

    Reviewed Best New England Corn Chowda (Chowder)

    "My mom and I , and rest of family have made corn chowder exactly the same way for years, some reviewers thought this should be spicier, I myself always thought corn chowder should be a rather sweet tasting dish (to bring out the natural sweetness of the corn) this is the perfect recipe for my husband and self. We usually have corn bread with this, ..."

    Feb 25, 2013 on Food.com

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    About Me

    HI, I LIVE IN NEW BRITAIN CONNECTICUT, BUT WE ALSO OWN A SUMMER HOME IN THE PENOBSCOT BAY AREA OF MAINE (BROOKSVILLE) WHERE MY HUSBANDS FAMILY IS FROM.
    I WORK AS A MEDICAL RECORDS CLERK, AT A HOSPITAL IN NEWINGTON CONNECTICUT.
    I COLLECT OLD COOKBOOKS, MY EARLIEST BEING FROM THE EARLY 1800'S.
    I HAVE 2 ADULT CHILDREN,CHRISSI AND JASON. JASON IS A CULINARY ARTS STUDENT AND COOKS AT A WELL KNOWN RESTAURANT IN CONNECTICUT.

    Favorite Foods

    MY FAVORITE FOODS ARE PIZZA AND MEATLOAF AND BEEF STEW. THE DISHES I MAKE WHICH EVERYONE ASKS FOR ARE CHICKEN CACCITORE,(I CAN'T SPELL IT, BUT I CAN COOK IT) AND BEEF BURGUNDY.
    I ALSO COOK A LOT OF MEALS IN THE CROCKPOT, IT IS SO EASY TO SET THE NIGHT BEFORE, AND TURN ON IN THE MORNING. WITH THE NEW ENGLAND WINTERS, I MAKE A LOT OF SOUPS AND STEWS.

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