Excellent soup recipe! I did make some changes though (as it looks like most people did). The thought of that much butter and cream made me look for some elastic waist pants. :oP I used 2 cans of chicken broth with the other ingredients (including Uncle Ben's Fast Cook Wild Rice), omitted the salt (there's enough in there already), and omitted the flour, butter and cream. I used a can of evaporated milk (PET milk) with about 1/3 cup cornstarch along with a dash of onion powder. Don't overstir after adding the cornstarch or it will thin out (cornstarch also doesn't freeze well, so use flour in this recipe if you plan on freezing leftovers). Using the cornstarch and evaporated milk cut WAY down on calories and fat without sacrificing taste. Next time I may throw some potato flakes in too for added thickness. All of us enjoyed this recipe - it'll be going in our regular file. :o)

Reviewed On: Dec. 1, 2008

EXCELLENT! One of the best roasted chickens I've ever made. I didn't have celery, so I stuffed the bird with whole garlic cloves. I also used butter instead of margarine, and sprinkled inside and out with garlic powder, onion powder, and Cavender's Greek Seasoning. Another thing that I did differently was roast the bird breast side down as suggested elsewhere, and I think that also helped make a difference. Basted a couple of times during the cook (1 1/2 hours at 350 was perfect!). Thank you so much for an awesome recipe! :o) Kiddo picked the carcass clean!

Reviewed On: Jun. 29, 2008

After looking at all of the Texas Sheet Cake recipes on this site, I chose this one, and boy, am I glad I did! This cake is VERY EASY to make! I made two and had them frosted within an hour. These were for our Wednesday night youth group at church, and they LOVED it! I lost count of how many came back for seconds and thirds. This will be a standard in my recipe file from now on. Thanks so much for a great one!

Reviewed On: Feb. 13, 2008