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I made the following changes with wonderful results: no flour, but substituted 3 1/2 Tbsp. corn starch; 1/2 cup lemon juice; 1 Tbsp. lemon zest; 1 cup sour cream; 1 cup milk. I combined the milk, lemon juice and egg yolks in separate bowl. I placed the sugar, corn starch, salt and zest in double boiler and then added the milk mixture. Over heat, stir well until thickened; add butter and allow to cool to room temperature. Fold/stir in the sour cream and place in a pre-baked, cooled pie shell. You may top with whipped cream and lemon curls if desired.

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Cake Balls

Reviewed: Dec. 27, 2010

When I made this I used my food processor (with the bread blade, not the knife blade) to crumble the warm cake. You only need a few seconds of processing to make the crumbs. I also used only 1/2 a can of the icing for the mixture. After forming, I froze the cakes for a minimum of 2 hours before dipping in the coating. It also took 16 oz. of melted chocolate/coating with 1/2 bar cooking parafin added to cover the approx. 60 balls. These were so good! It takes some time, but is well worth it.

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Beef Nacho Casserole

Reviewed: Oct. 5, 2009

Over the years I have made this recipe as indicated but serve chopped lettuce and chopped tomatoes on the side as a topping.

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Grilled Salmon I

Reviewed: Jul. 25, 2008

Found this marinade to be MUCH too sweet for our taste. Don't think I'll make again.

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Chicken Marsala

Reviewed: Nov. 28, 2007

I followed the recipe with the following exception: I added 1/4 tea. celery salt to the flour mixture. This seemed to add the needed "umph" to the flavor. Otherwise, a great dish!

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Catherine's Spicy Chicken Soup

Reviewed: Nov. 16, 2007

After reviewing other inputs, I made the following changes to make this even easier and time saving. I began by cooking the onion and garlic in olive oil until slightly browned. I then added all the mentioned seasonings, 16 oz. jar med. chunky salsa, 2 cups frozen corn, 14.5 can petite diced tomatoes, 28 oz. can crushed tomatoes, 1 can chili beans, 1 can black beans, 5 cups chicken stock and 2 13 oz. cans chicken breast meat which I shredded. I simmered for 30 minutes and served with roasted garlic bread. We thoroughly enjoyed this meal! It's a keeper!

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