This is fantastic! I made exactly as stated except I used a mixture of mayonnaise and miracle whip. Perfect! I received tons of compliments on this and many requests for the recipe. I wouldn't have believed it - but, it does make a difference boiling the potatoes whole and then chopping after cooling. It's a little messier, but, the "dressing" seemed to soak more into the potatoes and the consistency was perfect. Definitely try this one!

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Neat Sloppy Joes

Reviewed: Jun. 1, 2009

This turned out so well. I have a 7 yr old that doesn't like onions so I omitted the onions and just used onion powder.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Mashed Potato Cakes

Reviewed: May 25, 2009

I made the recipe as states, but, added some shredded cheddar cheese. I thought these were just ok, but, it was a good way to use up some leftover mashed potatoes and I would make them again but experiment with some other flavors.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Cheesy Italian Tortellini

Reviewed: May 24, 2009

I wasn't impressed by this recipe. It was good - but not great. The diced tomatoes watered down the sauce too much for me and didn't cling to the pasta like we prefer. I will probably make again - but leave out the tomatoes and just use some extra marinara. I will also just bake it in the oven next time.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Antipasto Pasta Salad

Reviewed: May 24, 2009

I was looking for a different cold pasta salad to serve instead of my standard and this was really good and easy to put together. I used the tri-colored rotini as some other people did instead of the seashell pasta. I also used Paul Newman's Family Style Italian dressing because I had an extra bottle in the cabinet I wanted to use up. Next time I will definitely use the dressing as stated in the recipe and I am sure it will be even better. I served this with Italian Style Pork Chops and Steamed Broccoli. I will definitely be making again.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Chicken Marsala

Reviewed: May 12, 2009

Tastewise there is no need to change anything. I use less oil and butter for health reasons (we have copper-bottom pans that can cook efficiently without the extra fat). Don't skip pounding out the chicken. It makes such a difference, not to mention the chicken cooks faster. My son actually doesn't like this--he says it smells like beer. :) But he loves when I make it because it means he gets to hit raw chicken with a mallet and shout all the dead-chicken insults his 11-year-old mind can muster.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Homemade Flour Tortillas

Reviewed: May 6, 2009

Yes, these are way better than the tortillas in a bag. However, if you separate them into 24 balls, like the recipes says, you get such small tortillas.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Curried Salmon Bake

Reviewed: May 1, 2009

What a great idea. Since first making this, I've used the stuff-in-sour-cream concept several times--like with garlic and herbs, chopped jalapenos, whatever--and it always turns out great. I do prefer anything with curry in the name to be a little spicier, so we added extra curry paste (much better with paste than powder) and garlic. But anything with three ingredients that tastes really good is a keeper.

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