Hi Folks, I want to thank you for your nice reviews. Glad you enjoy the salad as much as my friends and family do. Just wanted to mention, if there is any left over it is great mixed with a little Italian flavored bread crumbs and stuffed in mushrooms then baked for 1/2 hour at 325 for an appetizer. You might even add some grated Parmesan to the top just before removing from the oven. A friend has made this salad with left over roast pork and it is also very tasty. I grind almost everything left over and give it a try. I had two left over Chicken Cordon Blue's the other day, ground them up and made chicken salad and it was awesome. The combination of the cheese and the ham made it delicious. Thanks again for the reviews. Happy days and happy grinding. :o] Winter Blossom

Delicious dip. Everyone loved it. Just a tidbit to lessen the fat content a little. Dip the pepperoni in boiling water for a minute or two to defat it. Sounds crazy but it don't change the taste. After dipping, dry on paper towels and then use as directed.

Not Stroganoff in my book. I would rename this Hamburger Helper. Perhaps make the ground beef into little meat balls (with a few additions), cut the tomato paste and add sour cream at the last minute and serve over egg noodles. Sorry...everyone is entitled to their opinion and that is mine.

Not enough cinnamon for my liking but easy enough to do. Next time I will add more.

This is a great recipe. I have used it for at least 10 years as a company menu. Makes an elegant, quick dinner. I usually saute green peppers and onions along with the mushrooms. Also good made ahead and reheated. The marsala wine marinates into the chicken for a delicious taste. I have not tried it with the sherry but I am sure it is great.

Great recipe..wonderful appetizer. Served these on SuperBowl Sunday and everyone raved. Can be made ahead and reheated or frozen for another day. I used dried basil instead of parsley and chicken broth instead of water. (My home made broth made from the remains of a roasting chicken I bought at the warehouse store.) Throw all the leftovers in a pot with a gallon of water, a carrot, a piece of celery, a medium onion, bring to a boil and cook for a hour. Season, drain the broth into containters, discard the other remains. Cool and then freeze the broth for other uses such as this. I also insert a cube of mozzarella in each ball before rolling in italian seasoned bread crumbs. At this point the balls can be refrigerated and cooked the next day if you so desire.

Tasty and easy to make. I cut up a piece of ham steak and added about a cup and a half of half-and half at the end. I used skim milk and it was still delicious. I also simmered the ham, potatoes, onion and celery in the water for 1 1/2 hours which only added a deleciousness to the taste. My company loved it.

Delicious. The whole family loved this and requested it for next year. Thanks Laura for a great recipe.

These were good but not great. More like a muffin than a quiche. I probably won't make them again.