I made these last night for dinner and my meat loving husband gave it 4 out of 5 stars. I only used 1/2 of the onion soup packet based on other reviews. I used egg beaters and nonfat cottage cheese. I did add in about a half a cup more of organic rolled oats than the recipe called for because the mixture was too thin to make into patties. Even after adding the extra rolled oats, the patties wanted to break easily, so I made them kind of small (they fit in the palm of my hand), laid them in bread crumbs and coated them generously, then put them in a preheated electric skillet with some extra light olive oil and fried them at 350 for 5 minutes per side. Don't flip them too early, or they will break. I then placed the fried patties in a 13x9 dish as the recipe states. I did use one can of cream of mushroom, milk instead of water, and I added 1/4 cup of sour cream per another reviewer. My husband and I decided it needed a little more flavor, and we added natural salt. It was perfect. We both like these a lot and I will definitely be making them again. They are very filling and tasty.

Reviewed On: Nov. 10, 2009

These cookies are really very good. They have a little bit of a strange texture, kind of a cross between a brownie and a cookie, but the taste is so good that you don't mind. It is true that the batter looks like cake or brownie batter when you first mix it, but I put mine in the freezer for two hours before rolling it into balls, and it worked out fine-- although the dough did break my pampered chef cookie scoop. It warms up and gets sticky quickly. I rolled 12 balls at once and dropped them into powdered sugar, coating them thickly. I took another reviewer's advice and baked the cookies, one sheet at a time, on the second slot from the top of the oven. It took 12 minutes, then I let them sit for a full minute on the cookie sheet before moving them to a wire rack with a cookie spatula. None of the cookies broke, and none were thin. They puffed up nicely and look gorgeous. I got 60 cookies total using a teaspoon measurement, but the yield would have been higher if my husband and I could have stayed out of the dough- it was so good we kept eating it! I will keep this recipe and make these for Christmas, and I might just add some LorAnn Black Walnut flavoring to the next batch. These cookies are so good, and I think they'll make a beautiful and tasty addition to the Christmas cookie assortments I make for friends every year. I suspect that the previous reviewer either had dough that was too warm, or cookie sheets that weren't cool enough before use.

Reviewed On: Nov. 10, 2009

I can't begin to tell you how many recipes for waldorf salad I tried from this site and elsewhere before my husband finally said that "the sauce" was exactly right. I have to agree that this is by far the best recipe for waldorf salad. I think what makes it so good is the heavy cream and the nutmeg. When I made it, I used red delicious apples (because they are my motherinlaw's favorite apple), but I think it would be good with a less sweet apple, like a jonathan or macintosh, too. I used red, seedless grapes. My motherinlaw, who is 93, said it tastes like the waldorf salad that she made. At her age, I think she knows what traditional waldorf salad should be like, and this is it! Use fresh lemons, because that keeps your apples from browning as well as giving a little zip. I always prefer fresh lemon juice over concentrate. Thank you, June, sharing the perfect Waldorf salad recipe. My search is FINALLY over! :-)

Reviewed On: Oct. 30, 2009