Instead of using Italian dressing I used a dry Hidden Vallyey Ranch and the flavor was delish! I calculated the recipe for 8 serving to use a 1# box of small shell noodles. I omitted the tomatoes and did 2 stalks of celery, 1 cup of frozen peas, 1/4 c green onions, and 3/4 cup of shredded cheddar cheese. I am going to slice some boiled eggs to place on the top before serving for our block party tonight. I'm sure it will be a big hit! Thanks!

Reviewed On: Sep. 13, 2008

I had left over ham that my hubby had grilled with meat attached to the bone. I covered the ham/bone 1/2 way with water and covered, boiled and simmered for an hour or so till the meat fell off the bone. In a glass measuring cup I melted the butter in the microwave (so as not to dirty another pan) and mixed in the flour to create the rue. I took the ham and bone out of my pot and drained the broth through a paper towel into a bowl. I melted a little butter and sauted some onion (I wanted to add carrots and celery but I had none). Then I added the rue and cooked for one minute. I gradually added the broth (1 cup less than the recipe said to use) and all the milk. Then I added my meat. I had a huge baked potatoe left over and left over corn (that I cut off the cob and threw in my freezer). I added those and like 2 to 4 oz of velvetta cheese. Once my soup was heated through I cooled it and it really thickened so I added more of the ham juice and threw in 2 cubes of chicken broth to season (this ham wasn't very salty). My husbanded raved (and it is hard to get that kind of reaction most times) about the soup. I really think the secret was the ham bone broth. Great recipe for leftovers!

Reviewed On: Aug. 3, 2008

I made this recipe and served it with meatloaf. I was searching for a recipe that called for ingredients I had on hand - and I was in luck when I found this one! It was a snap to mix up and we ate it all - a good sign of a good recipe. I agree that it is best to add some salt and pepper but I always like to let each person season for their tastes so it's not necessary to add while baking.

Reviewed On: Jul. 27, 2008