This recipe is awesome! I first had it a couple of years ago when my Aunt Pammy made it for me. Tonight I made it myself since I had a head of cabbage and tomatoes from the garden and was unsure what to do with them. I had seen this recipe on here before, but figured it couldn't be the same one my Aunt had since it got such a bad review. I got my Aunt's recipe and was so glad I did! It was absolutely delicious. After I ate this for dinner tonight I checked to see if it was the same recipe I had just used, and it was (mine called for three medium tomatoes). The problem the last reviewer had was that they used dried bread crumbs, which I agree would make it dry and terrible. The key is to use good bread and dice it up. It soaks up the oil/butter mixture and if you cook it long enough (I let it cook for about 20 minutes instead of 6)it gets a really great chewy texture. Perfect on a summer night with corn on the cob!!!

Reviewed On: Aug. 8, 2008

I had a recipe very similar to this one years ago but lost it and was devastated. It was absolutely the best cheesecake I had ever had, so I was thrilled to find this recipe! I've made it twice now, and everyone raves about it. As a fruit topping I heat in a pan: Smucker's Low Sugar Strawberry Preserves with frozen raspberries. Bring the mixture to a boil and add a little cornstarch. Let it cool and then refrigerate. Spoon over individual slices. This cheesecake definitely improves with age, so if you are making it for a special occasion I recommend making it two days in advance.

Reviewed On: Mar. 21, 2007

This soup had a nice flavor, however it took over five hours for the peas to get tender (maybe they were really dense!). Next time I will definately soak them overnight. I also added more liquid per other reviewers' suggestions (almost twice the given amount). I was a bit disappointed with my results which mainly had to do with the length of time it took, so I could not give this one five stars.

Reviewed On: Jan. 24, 2005