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Delicious! I made the recipie as is and we loved it. I used half of a giant head of cabbage, but I wouldn't consider that a modification. Next time I think I will play with the proportions and use half of the noodles and brown them twice as long like one person suggested.

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Cocktail Wieners II

Reviewed: Oct. 29, 2009

It's all about the proportion of jelly to chili sauce and 50/50 is right on! I made 8 pounds (4 lbs meatballs from sam's club, 2 lbs wieners from sam's club) of this for a party of 60 and there wasn't a single meat ball or wiener left. The only thing I added was about 4 tablespoons of cayanne, but I'm not sure it even needed it.

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Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Oct. 29, 2009

Great combination of flavors. I would give it 5 stars, but I made the (terrible) mistake of doubling the amount of garlic. In this case, more garlic is NOT better. I also added some lemon juice to try to loosen the spread so it could be scouped by a cracker. I will try this one again and follow the directions. (but probably still add some lemon juice)

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Spinach Dip with Water Chestnuts

Reviewed: Oct. 29, 2009

Great concept, completly wrong proportions. I doubled the spinach (2 - 10oz containers) and only used 3/4 cup mayonaise. It still tasted to sweet even after these alterations so I squeezed in the juice of one lemon.

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BBQ Glazed Homemade Meatballs

Reviewed: Apr. 9, 2009

This was great! I was a little worried about the consistency pre-baking, since I scaled the recipie to 16 servings (who buys meat by the half pound?) I used two 5 oz cans of evaporated milk (1 extra ounze) and 2 eggs but they came out delicous! I had some fresh parsley laying around so I chopped and added that, and one piece of old bread (crumbed) that I found in the back of the fridge, and about a tsp of cayanne. The sauce I used the unscaled quantities subed onoun flakes and garlic powder for the real stuff and squeezed half a lemon into the sauce for some ZING! It was plenty and plenty delicious!

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