I grew up having "pork" pies at holidays. My Memere made the best! Since she has been gone for many years now, other family members have been making them. They all were good but never quite measured up to my grandmothers, even though they had her recipe. This year, I thought I would make my own as we were going to my in-laws for Thanksgiving and meat pies are not a tradition with them. My sister didnt get my grandmother's recipe to me in time so I searched all recipes and this one looked good (and easy). I made home made pie crust and the only change I made was add cinnamon and cloves instead of allspice as that's how I remembered it. I also used a little bit of beef broth to mash the potatoes to add flavor and moisture, as some meat pies can be very crumbly. It was DELISH!!! And, as an added bonus, I didn't get heartburn as I ALWAYS used to with pies others have made. (Not sure why, but something was different in a good way!) Anyway...this will be my meat pie recipe from now on and I can start making them for family gatherings at the holidays too! YUM and thank you!

I cut back on the sugar as previous reviews suggested by 1/4 cup. That was the only change I made. From the reviews I was expecting it to be fabulous. It was disappointing. Brought it to Thanksgiving dinner and although it made an attractive presentation, it was barely touched and there were only 2 appetizers there and alot of people! I won't make it again. It was probably my fault as I found it very sour, probably because I cut back on the sugar?

I used fresh haddock and followed directions exactly. My husband and I just did not like it. The texture of the fish was perfect but the taste was not impressive. I will stick to the simple way I usually bake it... with melted butter and tarragon on top.

My husband's mother used to make this all the time when he was growing up. Maybe I am a maple syrup snob, but I can't imagine using anything but the REAL thing. Tried this and did not like it. I guess it depends on what your are used to and what is available in your area. Even though we live in Maine, it is still a bit pricey but to me, it is worth it. You can't beat the taste or real maple syrup!

Hubby, son and I loved it! It was very good and easy to make. Very moist. I baked it in an 8x8 inch pan because I thought there didn't seem to be enough batter to make a thick enough 9x13. Of course, the baking time had to be increased. My husband is not found of cake. He wants me to make this again this weekend to take to camp! I am adding it to my recipe box...thanks!

My son and husband LOVED it...for me, I thought it was a bit on the sweet side. I will make it again tho, because my guys raved about it!

Maybe the key to having it stay moist is NOT to use a spiral ham. Even on low for 4 hours,(as others suggested), I wish it came out juicier. But, no one complained and it was easy, especially when you are trying to cook and entertain at the same time. If I do try it again I will use an UNCUT, whole bone-in ham.

Huge hit at a July 4th BBQ. Next time I will double the recipe as it settles quite a bit after mixing and chilling. Seemd to appeal to everyone. People kept asking, "Who made the cole slaw? It's delicious!" I told them to check out All Recipes! This will be my cole slaw recipe from now on.

DELISH! Only thing I changed was that i didnt add onion powder. Thought plenty of chopped onion was enough. Added 2 chipolte peppers in adobo sauce. They were fabulous and very moist. Everyone loved them. Plan on bringing a double batch recipe to a fourth of July BBQ this weekend. Popped patties in the freezer for about 15 minutes before grilling to firm them up a bit and it worked great. Thanks for a very tasty alternative to ground beef!!

YUM!! Came out so much better than my experience with a crock pot. Meat was so tender and veggies were cooked to perfection. This is the recipe I will use from now on. Delish!

It was OK...just didn't love it and neither did my husband. Unfortunately, had a lot leftover! :-(

I had this recipe many years ago and lost it. I "re-discovered" it and used it for a baby shower. It was just as good as I remembered. I made it the night before to let the flavors blend and intensify. Plan to make it this weekend for a graduation party. Very easy just right with crisp fresh veggies! thanks!

It was very good...made it for a baby shower. Certainly easy, which is what I was looking for. Several people complimented on it. Made an ice ring the night before in a Budnt pan using extra peach nectar and pineapple juice. Added slices of fresh oranges, lemons and maraschino cherries. Looked very pretty in the punch bowl and kept it chilled without diluting the taste.

Yummy! I only made 1/2 the recipe at first since I wasn't sure if my family would like it. My husband and son loved it. I used regular mustard and less dried onion than the recipe stated and it was perfect for our palates! Next time, I will make the whole recipe. Thanks!

Very good, but I thought this was more like a chowder than a bisque. Next time I make it, I will try to make it a just a bit thicker and puree it. I also added a bit of tomato paste for flavor and color. Thanks for sharing!

I made two loaves and froze one for later. Very good...flavorful and moist. I think it's the best pumpkin bread I have made. Thanks...I will save it in my recipe box.

I used splashes of Amaretto liqueur over cubed pound cake and also mixed a little in with the pudding to give it more flavor. I blended the fresh fruit with some frozen thawed fruit as fresh fruit is very pricey and not that great here in New England in the winter. Topped with fresh whipped cream...very good and very rich. I would like to try it in the summer when fresh fruit is better and more plentiful. Thanks for sharing.........

Yummy! My husband and son came back for seconds! (So did I!) I used frozen chopped onions and green and red peppers and threw them in with the pork sausage when it was almost done cooking. I only had aN 8 OZ. package of shredded cheddar and it was plenty. I too used the fresh shredded potatoes and cooked the crust for about 20 min. before adding the sausage mixture. It was just perfect. Next time, I'll add mushrooms. Very versatile recipe...thanks! A keeper for sure!!

Very good and easy. I love lamb and enjoy trying new ways to make it. The flavor combination was quite different. My husband didn't enjoy it as much as I did. I will most likely try it again but cut down on the cinnamon. Thanks for sharing!

Very good. I doubled the marinade for four large chicken breasts and marinated for an hour. Very tasty and smelled great while cooking. A little bit on the salty side even though I used the reduced sodium soy sauce. Thanks for posting!