Margaret Schneider's

5out of5

Reviews

Preserved Lemons

(7 people found this helpful) Posted by Mirj  

This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt... — Margaret Schneider May 19, 2003

Recipe #16603

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Stuffed Green Bell Peppers

Posted by MizzNezz  

Pay attention to that RICE!! Against my better judgement, I used raw rice, and it was a mistake. Perhaps converted rice, or pre-cooked rice, as in most other recipes for stuffed peppers. — Margaret Schneider May 7, 2002

Recipe #21779

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Rhubarb Upside Down Cake

(1 person found this helpful) Posted by MizzNezz  

Dear Inez.....up here in the Northcountry where Spring is coming all too slowly, I decided to try your cake for a service club public fish-fry. It was really an "upper"! I used rhubarb from the freezer which worked fine. Although I'm not a fan... — Margaret Schneider May 4, 2002

Recipe #25491

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RIBS !!

Posted by Derf  

Dorothy.....another perspective to this great recipe is that it worked VERY well indeed as a "make ahead". My plans for serving them were delayed, so I just partially cooked them, put them into the frig, and finished them up a couple of days... — Margaret Schneider Apr 21, 2002

Recipe #19581

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Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

Posted by Samuel Holden  

These were, without doubt, the most VILE scrambled eggs.......FOOD, for that matter......that we've had for years. One bite was more than enough. The color, flavor and consistancy were all hopeless. Color:dung brown. Flavor:... — Margaret Schneider Apr 14, 2002

Recipe #13146

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