This is a very good recipe for a group of kids. You DO NOT need to cook the macaroni first, as others have said. The trick is DO NOT DRAIN the corn. Dump everything together and cook for the length indicated and it wonderful and creamy. I did cut down the butter to 3/4 stick. If you don't think you'll like the taste of corn mixed with mac and cheese, you won't like this.

Reviewed On: Nov. 19, 2006

These were very tasty, and I received compliments on them at my party. I will warn you, to say they are pain to make, assemble, and present is an understatement. I tried to slice a little off the bottom of each tomato so they wouldn't roll around, but that caused a hole through the tomato in some cases. So, I just let them roll. If there was a way to present them better, I would make them again. Another tip -- make sure you have very large cherry tomatoes to make it easier. I thought mine were pretty big, but I had about 1/2 cup of stuffing remaining.

Reviewed On: Nov. 1, 2006

I made this salad this morning, exactly as written, for a funeral lunch. The walnut portion of the recipe was very good. However, the dressing was bad -- way too sharp. Other women working with me agreed -- one woman suggested using a bottled poppyseed dressing, which I will do next time. I should have trusted my instincts. The dressing tasted too strong after I made it, but I convinced myself it would blend well with the sweetness of the apples.

Reviewed On: Nov. 1, 2006