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I've made this a couple of times already. It's a fabulous recipe: it's easy, it looks impressive, tastes great (not too sweet), and keeps well for a few days. I've also made it using chocolate cake mix and actually like it better! The chocolate one comes out with a dark layer and a white layer, and another very thin dark layer. Looks cool. My family ate it plain, but I dusted it with powdered sugar for guests.

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Cold Green Bean Salad

Reviewed: Apr. 6, 2009

You have to like canned green beans to like this recipe. The texture was unappealing--I guess I thought the dressing would perk it up/disguise it. But I was wrong. NO ONE at my gathering liked this!

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Noodles Marmaduke

Reviewed: Mar. 17, 2007

This is a wonderful recipe that everyone always loves.I've made it numerous times now, and yes, the amount of liquid has varied. But it's not the recipe's fault. The slight differences in the amounts of the ingredients, the type of pasta, the temperature you cook it at, and even the number of times you lift the lid "to check" will affect the outcome. So use your judgement and have a little extra broth on hand. Don't pass this one up, it's great!

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Lemon Sauce for Salmon Patties

Reviewed: Aug. 14, 2005

I'm surprised at the many reviews that said this was too tart and/or "lemony". I upped the lemon to 3 TBS. and it still was very light to me. I guess I'm a "lemon-oholic!" If you love lemon, you'll need more than this recipe recommends. It's a good base sauce.

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3 users found this review helpful

Buttery Cooked Carrots

Reviewed: May 19, 2003

Everyone loved these. I drained ALL the water, and it was just fine (i.e. I didn't leave any in the bottom of the pot) Easy company dish.

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Asparagus and Mushroom Frittata

Reviewed: May 19, 2003

Excellent! Just cook the veggies as much as you like--as though you would just eat them by themselves!--because everyone likes their asparagus,etc, "just so". Other than that, I followed the recipe exactly, and got great results!

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Pork Butt Roast with Vegetables

Reviewed: Jan. 3, 2003

Great! I took all the drippings, skimmed the fat (in my gravy separator)and made a simple gravy with just the meat juices and Wondra Flour. This recipe is good enough for company.

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Apple Pork Chops

Reviewed: Jan. 2, 2003

The first time I made this recipe, I thought the sauce was too watery at serving time. (I make it in a covered corning ware glass dish--maybe that made a difference?!?!) I've made it several times since, and now I always double the brown sugar, mustard and cloves, but keep the water at 3/4 cup. I think it tastes richer this way. We all love it. Also, I've made it both with fresh apples and also with canned. Both are good.

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171 users found this review helpful