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This is the quick and easy "comfort" casserole to prepare when time is short. I served it a meeting of our quilt circle and it was a hit! Used Kraft Deluxe Macaroni and Cheese. Added canned sliced mushrooms, and chopped onion and celery, to the macaroni in the last three minutes of boiling. After mixing in the cheese sauce, I added the mushroom soup and tuna. Then added a little diced red bell pepper for color, some pepper and Lowry's Seasoned salt. Topped with Italian style bread crumbs. I think this would be good with chicken. It's a keeper!

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3 users found this review helpful

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Aug. 26, 2009

Wow, this is really good! The whole family loved it and I will definately prepare it again. Thanks for the recipe.

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1 user found this review helpful

Nanna's Banana Bread

Reviewed: Jul. 26, 2009

Very good. My husband says it's definately a keeper! I used 3 bananas and added raisens. Baked it in muffin tins; took about 25 minutes. Thanks for the recipe.

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4 users found this review helpful

Home-Style Vegetable Beef Soup

Reviewed: Feb. 25, 2009

Very good soup. I used frozen mixed vegetables (as was suggested by other reviewers) and also added a can of kidney beans (drained). It needed more spices than was called for in the recipe, but that was easy to do. Thanks for the recipe, it's a keeper.

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Lemon Gold Cake

Reviewed: Feb. 25, 2009

Wonderful cake! I too frosted it with the Lemon Cream Cheese frosting (doubled the recipe) and my family loves it. I put lemon pudding between three 8" round layers. I think I will try making this with orange zest instead of lemon; may be good made with orange, and frosted with orange flavored cream cheese frosting. Thanks for the recipe!

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1 user found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Feb. 25, 2009

Wonderful frosting! I too used it on the Lemon Gold Cake and the family just loves it. I think I may try it with orange juice and try making the Lemon Gold cake with orange zest, instead of lemon. May be good made up with orange. Thanks for the recipe!

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Roasted Garlic Cauliflower

Reviewed: Feb. 18, 2009

Excellent! What a great option for serving cauliflower; sure to become a family favorite. Thanks for the recipe!

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Beefy Mushroom Barley Soup

Reviewed: Feb. 17, 2009

Very good! With just a few changes, this is a keeper! Instead of bouillon and water, I used beef broth and chicken broth (as suggested by another reviewer). We prefer a leaner cut of meat, so used round steak cut into cubes. I added more barley and sauted it with the veggies. The sour cream is definately a good touch. This will be an excellent crockpot recipe.

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Swiss Chicken Casserole II

Reviewed: Feb. 17, 2009

Served this at our quilt circle luncheon yesterday and not a bite was left over! I used chicken tenders (some cut in half), seasoned the chicken with Lowry's All Season salt, garlic garni and some pepper; layered with some fresh broccoli, and topped with thin slices of swiss cheese from our local deli. Sprinkled Stove Top Chicken stuffing mix on the top. The butter is definately a good idea. This is a keeper!

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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Dec. 31, 2008

This is a great recipe! I cut large chunks of Black Forest Ham and served it with thin spegetti pasta. I used just one large clove of garlic. Served hot pepper flakes and sour cream on the side. My family loves it! This is dish good with Ceasar salad and toasted garlic bread. It's a keeper.

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Avocado Steak

Reviewed: Jul. 17, 2007

This is a "keeper." I made a few changes to make it more zesty. In place of white rice, I prepared Spanish Style Rice-Roni according to package directions. Added some Southwest salsa and a couple tablespoons of grated cheddar cheese to the refried bean mixture; and sauted the onions in olive oil and A-1 Steak Sauce. It gave the recipe lots of flavor and everyone went back for more.

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Creamy Rice Pudding

Reviewed: Apr. 18, 2007

This is a terrific recipe! I used left over Minute Rice and 1% milk. To ensure good thickening I added a very small rue of cornstarch and water (less than a 1/4 cup) and used two eggs. My husband loves rice pudding and said to be sure and keep this recipe. Got to love a good stove-top (no-bake) rice pudding.

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2 users found this review helpful