Is anyone else uncomfortable with the recipes being "published" in this
format?  I'm worried "someone" may log on, see the info., and without taking
in the disclaimers,
use the stuff.  Or worse yet, pass it on as coming from "experts".
I'm sure the number out there would be to numerous to count.  And I am sure
none match the recipe nature gives us.
Just wondering,
Evonne
One of 5 or more from Nashville, or close to it!