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i made the recipe for the North Woods Inn Cheese Spread, followed the recipe exact and it was so salty, no one could eat? Upon baking, it melts down to almost a butter consistency and doesn't hold its consistency? Do you have any recommendations? Should the butter bed salt free?

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Nita Spry, Lake Havasu City, AZ - 4-5-2006
 
1
   
Halyna - NY - 4-6-2006
 
2
   
Dina - Jacksonville - 6-13-2006
3
   
Anonymous - 12-3-2007
 
4
   
Deb - 2-6-2008
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