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I work at a Senior's recreation center, and I have used this recipe for many functions, serving up to 150 people. Everyone loves it, and asks for the recipe. I have even frozen and reheated leftovers and they were just as good. Thanks! Bev Also, upon reading others comments, I will leave the bread soaking overnight then flip it over 1/2 hour before baking, to allow the egg mixture to coat the bread more evenly. Covering loosely with foil for the first half of baking will keep the top from over-browning.

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Best Beef Stroganoff

Reviewed: Dec. 23, 2006

I love this recipe! It's exactly the same as one I have been using for many years. It also makes a great filling for crepes, topped with dab of sour cream. I have also made this dish using ground beef and it is just as good.

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Brown Sugar Meatloaf

Reviewed: Jan. 21, 2006

This is exactly like my favorite meat loaf, with one exception. I blend the brown sugar and ketchup with 1 tsp. of dry mustard. The result is wonderful, both sweet and spicy. I will also use bread crumbs when I don't have the saltines.

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Easy Baklava

Reviewed: Dec. 23, 2005

Great recipe! More layers than any other baklava recipe I've tried, and well worth the effort. The thinner layers make it easier to cut. I used a mixture of ground almonds and chopped walnuts. Instead of cutting the pastery, I simply folded the sheets and layered one folded sheet at a time. Well done!!

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