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Chilled Russian Salad Dressing

Reviewed: Feb. 19, 2011

This is very good and easy, and keeps well. I don't keep 1000 Island dressing on hand; I made half the recipe when I needed it for reuben sandwiches. It was great and I didn't have a ton left over.

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Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Feb. 9, 2011

This is very nice for 2 on a cold evening. Different from the usual hot chocolate. Can be sipped, or I prefer using a spoon. Glad I read reviews before I made it--I added 1/2 tsp vanilla, a pinch of salt and a pinch of espresso powder. The flavor would have been flat without these. A squirt of canned whipped cream helps too.

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Restaurant-Quality Baked Potato Soup

Reviewed: Jan. 3, 2011

This was very good. I followed the recipe except that I used fat-free half & half and omitted the cornstarch (not necessary.) I don't like instant mashed potatoes at all but I didn't taste any "fake" flavor in the soup. I keep the potato flakes on hand to use in baking bread. Fat can also be reduced by substituting parmesan cheese for the cheddar, or just omitting the cheese.

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Cherry Cheese Pie

Reviewed: Dec. 1, 2010

This is a good recipe whose real virtue is ease of preparation. I use it when I need a treat for a group, like work or a club meeting, and I don't feel like cooking. There are never any leftovers. Be sure to follow directions and put topping on at serving time.

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Butternut and Apple Harvest Soup

Reviewed: Oct. 9, 2009

This is OK, but I have other squash soup recipes--with fewer ingredients--that I like better. Even though I roasted the squash, the other flavors overwhelmed it.

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Crab Dip

Reviewed: Jun. 28, 2009

This is very good, but it does need the Old Bay or J.O. seasoning (omit salt if you add this), juice of 1/2 a lemon, and maybe a touch of horseradish. I shredded 1/2 cup of medium cheddar on top before baking.

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Best Buckwheat Pancakes

Reviewed: Feb. 24, 2009

These were very good with stone-ground buckwheat flour from a historic mill nearby. I was afraid the stone-ground flour would result in heavy cakes, but it didn't. I reduced the baking soda to 1/2 tsp and added 3/4 tsp of baking powder. These are better if you let the batter rest before cooking, (I only let it rest about 45 min) and baking powder is necessary for the cakes to rise during cooking if the batter isn't cooked immediately. Baking soda reacts and releases its gas bubbles immediately. Double-acting baking powder needs heat to get the rising action going.

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Mustard Sauce for Ham

Reviewed: Jan. 1, 2009

This was good, but honey mustard has very similar flavors and is a lot easier to make.

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Sausage Cheese Balls

Reviewed: Dec. 31, 2008

These are excellent. Made them for an office party (reheated on low in a Crock-Pot at work)and they disappeared almost before anything else. Those who had problems with excessive grease need to use a different brand of sausage. The bargain brands have a lot more fat in them. I used Bob Evans Hot variety and very little grease dripped out. I also used "Heart Smart" Bisquick and half of the cheese (medium cheddar)was reduced-fat. I baked one pan of these on a rack to keep them out of the grease but it wasn't necessary. Also, those baked on the rack didn't have the delicious browned bottom that those baked directly on the sheet did. The B.E. Hot sausage is not really spicy; it was great for these. I'll definitely make these again.

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Jam Filled Butter Cookies

Reviewed: Dec. 28, 2007

These are great as long as you add some vanilla (1/2 tsp.)

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Shuk Shuka

Reviewed: Sep. 17, 2007

This is a nice fast vegetarian dish. Good tomatoes (local farmer's market or, even better, home-grown) make all the difference in this dish. I used shallots instead of garlic. UPDATE: I found that you should not make this in a cast iron pan. The egg whites turn black. I think this is a reaction between the acid in the tomatoes, the iron, and the egg whites. Not very appetizing, but we still ate them. Flavor was not affected and we had no ill effects.

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