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Wow! Yum!! So simple, but so good. I used golden beets, which have a milder flavor that the traditional red. A pinch of fresh chopped garlic was the only addition I made. This will be served again in my house.

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Screaming Potatoes

Reviewed: Jul. 4, 2009

I've made these twice now, and they didn't scream, and they didn't crisp, but they were still some of the best potatoes I've ever eaten. They are on my permanent "to do" list. It's the perfect recipe for those little tiny potatoes that find their way to the bottom of the bag. Skip the butter, too. They're great just as they are!

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Turkey Sausage Breakfast

Reviewed: May 30, 2009

Instead of hash browns, I microwave a couple of red potatoes 'til just barely tender, then cut them into chunks and spread in the bottom of the pan. This is a nice quiche-type recipe, and is good with chorizo, bell peppers, onions, asparagus, etc.

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Southwestern Hash with Eggs

Reviewed: Feb. 1, 2009

This was very good. I didn't have tomatoes w/ green chili, so used about 1/2 jar of salsa instead, and increased the cumin and cayenne for some extra zip. Next time, I'll leave out the pork and make this a veggie dish, substituting veggie bullion for the beef. It's worth a repeat showing.

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Early American Eggnog

Reviewed: Dec. 29, 2008

Save yourself some time and just make a double batch to begin with. Put 1/2 out for guests; hide the other 1/2 for yourself. When I offered this to my guests on Christmas Eve, the whole batch disappeared before I even had dinner on the table. It's fabulous!

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Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Dec. 29, 2008

Instead of canned pickled beets, I use fresh. I peel, slice and boil them until tender (maybe 30 or 40 minutes), then proceed with the recipe. They turn out just fine. This is a super recipe.

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Creamy Carrot Soup

Reviewed: Dec. 28, 2008

To the vegetarian (the one star rating): Substitute veggie broth for the chicken broth and it will be a vegetarian recipe. Substitute soy products for the cream and butter and it will be vegan. This is a great recipe, and veggie broth does not ruin it.

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Frosty Pumpkin Pie

Reviewed: Nov. 26, 2008

Quite possibly the easiest pie I have ever made. My only problem was finding a flat spot in the freezer for it. My pie had a slight 'list' to it - we had to eat that side first. ;)

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Grandma's Heavenly Onions

Reviewed: Nov. 19, 2008

use cream of chicken or celery soup instead of the cream of mushroom

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Red Flannel Hash

Reviewed: Nov. 19, 2008

My husband didn't like beets until I tried this recipe. Now he requests it specifically. I added a beaten egg and 2 T. flour to make it hold together a bit better. If I have them, I'll add a turnip and some onion. It makes a great side for a meatloaf.

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Scalloped Potatoes and Onions

Reviewed: Nov. 19, 2008

2 hrs seems a ridiculously long time to cook anything, but I put this together ahead of time, cover tightly and refrigerate until 2 hours before I need it. Then I pop it in the oven and do the other things I need to do. It is well worth the time and effort!

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All American Apple Pie

Reviewed: Nov. 19, 2008

I made this pie in summer, exactly as directed, and loved it. I made it again for Thanksgiving, using 4 apples and 1 cup sour cherries, and finished as directed. It was a nice variation, and still tasted great. Remember to cook stove top for 15 or 20 minutes. yum!

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Broken Thermostat Curry

Reviewed: Nov. 10, 2008

Fabulous! I like spicy foods, so I ramped up the cumin, curry, cayenne and pepper flakes. I used peas instead of the cauliflower, and added an individual can of V8 juice with the carrots and onions, then reduced the water to 1 1/2 c. It was every bit as good as what we get at our local Indian deli. This one's a keeper.

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Beetroot Relish

Reviewed: Aug. 31, 2008

We have shares in a local farm, and sometimes we get vegetables we aren't particularly fond of. My husband has never been partial to beets, but said "If I have to eat beets, this is a tolerable way to have them." I like beets, and thought this was great. It made a wonderful side for grilled pork chops, and the beautiful color would dress up any plate.

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