"I personally wish people would stop rating recipes after they have altered them. The rating should be on the authors recipe, not your own. If it needs changing in your opinion, show that in the rating by the number of stars awarded, which couldn't be 5 stars.""

"After reading the reviews I still decided to try this recipe. Mistake. Two pounds of Grannie apples was about half enough. The amount of crumbs called for was way to much. Baking time was not enough to brown topping. Definitely will not make again. ""

"@jeannieq.. He made Veloute Sauce not Bechamel . My Chicken Stock: 2 chicken quarters, 3-4 celery tops, 1 onion quartered, 1 carrot chopped in 3-4 places, 1 bay leaf, 2 teaspoons dried parsley, 1 teaspoon dried thyme, 8-10 peppercorns. Place everything in a pot and cover with water, should make 3-4 quarts. Bring to a simmer, do not boil. Si""

"@jeannieq.. He made Veloute Sauce not Bechamel . My Chicken Stock: 2 chicken quarters, 3-4 celery tops, 1 onion quartered, 1 carrot chopped in 3-4 places, 1 bay leaf, 2 teaspoons dried parsley, 1 teaspoon dried thyme, 8-10 peppercorns. Place everything in a pot and cover with water, should make 3-4 quarts. Bring to a simmer, do not boil. Si""

" @jeannieq... The mother sauce he said he used, Bechamel Sauce, was really not the mother sauce he made as that is made with milk. What he actually made was Veloute Sauce which is one of the 5 mother sauces. It is made with chicken stock. When stock is done, you can use the chicken meat to make the chicken and waffles or just chicken and noodl""

"@jeannieq... I make chicken stock is to put a couple chicken quarters (we get them for 49 cents a pound a couple times a year) which is a leg, thigh and part of the back, in a stock pot and cover with water. Add 1 carrot chopped into 4-5 pieces, 1 garlic crushed, 1 med onion quartered, 2 or 3 celery tops, 1 bay leaf, 2 teaspoons dried parsley, 1""