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By OhMyStars! on November 8, 2012
"This came from the Los Angeles Times via Liz at Recipegoldmine.com. It was a stove top soup, but the closest I've yet found to Anderson's which is a tradition in California. I modified it just a bit for the crock pot and made it a hair thicker to suit our tastes. You can also add bacon, ham, or ham hocks to enhance the flavor a bit."
Prep Time: 10 mins
Total Time: 6 hrs 10 mins
By FattyFat on November 8, 2012
"I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries."
Prep Time: 25 mins
Total Time: 45 mins
By Chef PotPie on November 8, 2012