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I am eating this while I am typing...It is soooo good! I did change/add just a couple of things: used Splenda for half of the sugar called for; used half white vinegar half apple cider vinegar; added a bay leaf, two whole cloves and a small onion. Hit the spot, I tell ya!

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Walter's Chicken and Mac

Reviewed: Feb. 22, 2005

How can something so simple taste so good! I don't know, but it sure did. I just added some salt, pepper, onion powder and garlic powder and that was it! Great comfort food;)

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Pork Tenderloin in Bourbon

Reviewed: Feb. 13, 2001

I used a 1 3/4 lb. pork loin for this recipe and it turned out great!! I marinated the meat for 2 1/2 days and the meat was so tender that it cut like butter! The only thing I would do different is use less soy sauce, more brown sugar and more garlic. This is a keeper. Can't wait to try it on the grill this summer!

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American-Italian Pasta Salad

Reviewed: Jan. 9, 2001

I liked this recipe, but changed a few things. I used (turkey) pepperoni, fat-free sour cream, tri-colored pasta, and left out the parsley. The dressing was excellent, but seemed a little dry. Instead of only 2 Tbs. milk, I used 1/4 cup. Adding more milk made the dressing stay moist for a few days, as if I had just made it.

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Glazed Meatloaf I

Reviewed: Jul. 31, 2000

This meatloaf was really very good! I didn't put it in a loaf pan and I didn't use bread slices. I used bread crumbs and shaped it in order to put it on a rack to drain fat. I'm not sure that I would call the taste sweet-and- sour-like, I would call it sweet and tangy. Overall, the best meatloaf recipe I've tried!

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Ranch Pasta Salad

Reviewed: Apr. 26, 2000

I really enjoy this pasta salad...it's so easy and makes quite a bit. Great for a picnics and barbeques. What I did do is adjust some of the amounts and use an envelope of ranch dressing instead of a bottle and a jar of "real" bacon pieces instead of bacon bits.

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