I think the inexpensive brands of oyster crackers work best (less greasy) and I just use the whole 12 oz package per batch. I always double the recipe then use 1/2 the amount of the garlic, dill, and lemon pepper for each batch. Very tasty.

Reviewed On: Dec. 30, 2007

I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in place of the sugar, and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream, whichever I have on hand. Always a big hit.

Reviewed On: Sep. 7, 2007

I used ground beef, frozen oriental-style vegetables, and 3 packages of ramen. Made a very quick meal with plenty of leftovers.

Reviewed On: Sep. 7, 2007