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I made a few changes the second time around : used regular rice (but still used the water from the corn to cook it), left out the lemon juice, used raw red onion, didn't reserve the liquid from the beans, and I forgot to add the tomatoes. The salad was pretty good, but I liked it better when I fried up the leftovers in a bit of olive oil and then put into a tortilla with cheese and salsa. Either way, I think it makes for a filling vegetarian meal.

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Hot Buttered Rum Batter

Reviewed: Jan. 10, 2008

This made a great batter without any changes, but it makes a TON of batter. Unless you are catering to some serious Hot Buttered Rum drinkers, consider cutting down the recipe.

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Hungarian Goulash II

Reviewed: Jun. 20, 2007

This was easy to make, and very similar to what I was looking for. I didn't use a slow cooker, instead I cooked it on low on the stove top for about 2 hours, stirring about every 15 minutes. I also added garlic powder. It turned out great!!

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Mouth-Watering Stuffed Mushrooms

Reviewed: Mar. 3, 2007

These were a huge hit, and quick and easy to make. I used 16 mushrooms, each were big enough for two bites, and I still had filling left over. Next time I will try using more mushrooms. I also put them together early in the afternoon, and then refrigerated until I was ready to bake them. Even coming from the fridge, they were ready in under 20 minutes. Will definitely be making again.

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Potato Soup Mix

Reviewed: Dec. 23, 2006

I thought this was great, easy to make and it tastes good too. I did make some changes after reading other reviews though: I increased the minced onion to 1 tablespoon, and used 1/2 teaspoon of garlic powder instead of the thyme, turmeric, and seasoning salt.

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Zucchini Cake III

Reviewed: Sep. 18, 2004

This recipe is awesome!! I made it into cupcakes, because I don't have a tube pan. It made 24 cupcakes, plus a mini loaf. The flavor is great. I left the icing off, it is great without it. I cooked the cupcakes for 20 minutes, and the mini loaf pan for 30.

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