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Pumpkin Cheesecake II

Reviewed: Nov. 24, 2007
very good, but I thought the lemon flavor was too much; I like lemon flavor a lot in most things, but here I think it distracts from the pumpkin and cream cheese flavors; if I make it again, I will either leave out lemon extract completely or add just a drop or two
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Roasted Vegetables

Reviewed: Nov. 24, 2007
I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting. I think 475 degree oven is too high -- I reduced to 400. I made a day ahead of time and reheated because I knew I would be pressed for time and oven space on Thanksgiving day -- reheated nicely (in 350 degree oven), but if you prepare ahead of time, cut cooking time somewhat, so that when you reheat they don't get too mushy.
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Creamy Succotash with Bacon, Thyme and Chives

Reviewed: Nov. 24, 2007
This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.
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Old Virginia Wassail Cider

Reviewed: Nov. 24, 2007
I followed recipe, except added a couple of cups of cranberry/pomegrante juice (100% juice, no sugar added variety) that I needed to get out of fridge because I needed the space. Also, I stuck whole cloves in the thin orange slices and floated them in the cider, which makes a pretty presentation. Was wonderful -- even kids loved it -- I'll make this every year for Thanksgiving.
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Chicken Korma II

Reviewed: Nov. 5, 2007
Made this for a group who will travel 2 hours round trip to the only Indian restaurant in our area -- I am not experienced in Indian cooking at all -- and this was WONDERFUL!! Only change I would make is to add a few more cashews to the sauce for more of the nutty flavor. Couldn't find garam masala in my small town; found recipe for mixing your with more readily available spices at another Web site. For my taste, I would have added cayenne, but my crowd found some other dishes I made too spicy, so this was just right for them. I will make this again and again!
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Salmon Patties I

Reviewed: Oct. 14, 2007
I baked these in muffin tins, the way my Mom does. She lines sides of each cup with a piece of bacon -- very delicious, but sort of defeats the purpose of baking them, instead of frying!
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Lemon Barbeque Pork Chops

Reviewed: Sep. 25, 2007
ADD LEMON ZEST FOR MORE "ZING" Cooked this for kids -- they LOVED it. I cooked in electric skillet, used KC Masterpiece sauce, and sprinkled the zest from two lemons on chops while cooking (in addition to the lemon juice).
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