Mama Cass Recipe Reviewed - Community

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This bread was absolutely delicious - very moist, with a terrific flavor. I substituted Craisins, which I first plumped in the microwave with a little water and patted dry. Since Craisins are sweeter than fresh cranberries, I reduced the sugar in the recipe to 1-1/2 cups. Definitely a "keeper!" I can't wait to serve this bread on Christmas morning.

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Chicken Noodle Casserole

Reviewed: Dec. 2, 2009

I found this recipe very tasty. I didn't have time to cut carrots and celery, so I substituted frozen peas and carrots and also used thyme instead of savory. The family loved it! Definitely a comfort food.

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Sausage Corn Chowder

Reviewed: Nov. 12, 2009

I made this soup for a party, and it was a success! I tried to make the recipe as directed but was confused about the sausage. The ingredients say fully cooked links, but the directions say to crumble (which sounds like bulk sausage) and brown. I ended up browning some breakfast sausage links and then cutting them up. I also substituted a few dashes of cayenne pepper for the hot sauce.

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French Apple Tart (Tarte de Pommes a la Normande)

Reviewed: Oct. 4, 2009

Wow - well worth the effort! I made this tart as directed and ended up with a stunning dessert that tasted as good as it looked. The recipe is definitely a keeper!

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Baked Dijon Salmon

Reviewed: Sep. 14, 2009

My family is not big on fish, but I'm trying to go healthy and serve more. This dish was a good start. It was not "fishy" tasting at all, and it was very tender. I accidentally used honey mustard instead of dijon mustard, so it was pretty sweet, but I think the kids liked that about it. I would make this recipe again.

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Easy Strata and Variations

Reviewed: Aug. 28, 2009

Well, I found out the hard way that my "9x13" pan is actually a little short - I am now cleaning my oven because of the boiled over milk and egg mixture. I did like the versatility of this dish and the fact that it did not need to refrigerate overnight. I used a combination of bulk breakfast sausage, onions, peppers, and zucchini. The flavor was good, but I think dry mustard would add a nice little zing to it. I actually tried this recipe as a way to use up some sour milk, and that substitution was successful.

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Marinade for Chicken

Reviewed: Aug. 17, 2009

I cut the recipe in half and still had more than enough. Next time, I'd probably make the directed amount and then freeze a portion for another use. At any rate, I would give this recipe five stars for tenderness - I marinated the chicken breasts for about four hours before grilling, and they were super-moist! The flavor, however, was just OK for my family.

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Hearty Ham Casserole

Reviewed: Jul. 20, 2009

I'm always looking for good recipes to use up leftover ham, and this one fit the bill. The sauce came out a bit runny but was still quite tasty. I didn't have Velveeta on hand, so I used cheddar. Next time, I may try adding some dry mustard to the sauce for a little zing.

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Drupey Pie

Reviewed: Jul. 6, 2009

I used my mom's crust recipe and a crumb topping, but the fruit flavor was terrific. I think I will call the pie by a different name, though, since "Drupey" sounds so unappealing.

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Creamy Twice-Baked Potatoes

Reviewed: Jul. 6, 2009

Excellent! I quadrupled the recipe for company and used a combo of whipped chive & onion cream cheese and plain whipped cream cheese. I also used garlic salt and topped the potatoes w/ shredded cheddar before sprinkling with paprika. I had so much filling that I put the extra in a bowl and baked it with the prepared potatoes. Definitely a crowd pleaser!

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Raspberry Cherry Pie

Reviewed: Jun. 30, 2009

My mom has made Cherry Berry pie for years, but it has never been one of my favorites because of all the raspberry seeds. However, I made this recipe for company, and it was a hit! The flavor was great (despite all the seeds) :-) I used my mom's crust recipe, which is similar to this one, fresh-picked raspberries, and a crumb topping. We ate the pie when it was still warm, so it was a bit runny. Maybe it will firm up a bit as it sits.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Mar. 27, 2009

I thought this dip was excellent. I tried it with corn chips, crackers, and ridged potato chips and liked it best with the crackers. I believe the sauce brand I used was Bertolli.

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Coconut Cream Cake I

Reviewed: Mar. 27, 2009

Loved it! My family is not usually big on coconut - mostly because of the texture of flaked coconut - so I made the recipe as directed and just left off the flaked coconut. Very moist and tasty! I couldn't find anything called 'coconut cream' in my grocery store and thus used coconut milk. It seemed to work fine.

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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Mar. 27, 2009

This is the second recipe like this I have tried from this site, and although both are good, I prefer this one because of the onion! I used dried minced onion and then let it sit in the creamed butter mixture until softened. I used honey wheat Hawaiian rolls and left them connected - just sliced the tops of in a sheet. Delicious!

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Luck 'O The Irish Brownie

Reviewed: Mar. 21, 2009

I brought these to an Irish party and made them as directed except that I melted the chocolate and butter together on the stove instead of using the microwave. Everything came out perfectly and looked beautiful - until we ate them. The kids liked them OK, but all of the adults thought they were way too sweet (6 cups of sugar)! My teeth ached, and I couldn't wait to brush that aftertaste away. I will not make these again.

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Smokin' Scovilles Turkey Chili

Reviewed: Mar. 18, 2009

My family is not really big on chili, but my husband and I both liked this recipe, and so did one of our kids. I used chipotle diced tomatoes and chipotle hot sauce since that's what I had on hand, and it enhanced the smoky flavor of the chili. I also omitted the habanero pepper and red pepper flakes and halved the other spicy stuff because of the kids. I would make this recipe again.

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Carrot, Potato, and Cabbage Soup

Reviewed: Mar. 16, 2009

We had our St. Patty's Day celebration this past weekend, so I used up the leftover carrots, potatoes and cabbage in this soup. I blended the soup in the hopes that I could get my family to try it, but they weren't willing. I thought it was pretty good and imagine it would be even better if the veggies were cooked in the broth, as directed. I did add a dash of red pepper for a little kick.

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Irresistible Irish Soda Bread

Reviewed: Mar. 14, 2009

This was a very moist and tasty bread - a bit crumbly and less firm than typical Irish Soda Bread. My family really liked it, but my husband suggested that it's more of a "dessert bread." It probably would make a good base for strawberry shortcake.

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Baked Teriyaki Chicken

Reviewed: Mar. 2, 2009

This recipe is a keeper! I used chicken leg quarters, which I separated, de-skinned and deboned, and then I marinated them in the sauce for several hours before cooking them (still in the sauce). The flavor was wonderful! I followed other reviewers' advice about doubling the sauce, but I really didn't need to. We drizzled the extra on top of rice and enjoyed it that way.

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High Temperature Eye-of-Round Roast

Reviewed: Feb. 22, 2009

Great results from an easy recipe! We like our meat a little more well-done, so I kept at 500 a little longer than directed and then let sit in the oven for 3 hours. The meat was the perfect color for us and was still tender. I sliced and served on biscuits with a horseradish sauce.

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