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Showing 1-6 of 6
on September 16, 2007
Oh my! My grandmother use to make this all the time and, unfortunately, she's passed away. I will definitely try this but, in the mean time, wanted to say thanks for posting and bringing back such happy memories! :) (I use to eat this on toast or crackers)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 20, 2010
By PIC LISE
on September 04, 2010
Finally someone that does not add milk.. your recipe is very mich like my mom's except that they rendered leaf lard before putting the meat in..and then they would take out the browned cut up pieces of lard and made" cretons de panne" all lard and salty. served cold! on crackers
talk about clogged arteries ! hahaaaa well ty for this recipe love it!
on July 01, 2010
Tres bon, just like memere's. I have made this twice now and I needed way less water the second time. I'm glad I only added it a bit at a time as needed. The first time I used 1 3/4 cups and the second time I only needed 1 1/4 cups.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 10, 2009
This is as close as I have gotten to the spread I grew up with. Yummm Although in this part of the country we called it Gorton.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 26, 2007
Serving Size: 1 (326 g)
Servings Per Recipe: 6