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I have made this stuffing for many years. It truly is a life-saver for a family that likes lots of dressing and it clears the stove/oven for other uses. Be careful of the amount of broth as it gets much moister than it does in the oven.

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Mom's Country Gravy

Reviewed: Sep. 17, 2011

A good start but plain oil just doesn't cut it! The best flavor comes from pan frying well floured c hops in some oil, remove and keep warm, add a little more oil, scraping up the "fryings" add seasoned flour and proceed from there. Another hint, if it gets too thick thin with a little hot water as the more milk you add the thicker it will get on standing.

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Italian Baked Cannelloni

Reviewed: Aug. 1, 2011

The recipe does not tell one what to do with the bechamel sauce. I've made cannelloni for years and when in Italy found the bechamel on the bottom of the dish and some stripes down the top. The addition of spinach adds the classic colors of the Italian flag.

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NY Style Rye Crackers

Reviewed: Aug. 18, 2010

As a Rye/caraway junkie these hit the spot. I did make them small, like the Wheat Thins you buy so got about 70 crackers. Very easy.

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11 users found this review helpful

Green Chile Frittata

Reviewed: Jan. 2, 2010

Made for Christmas morning, fast and easy, was bland and the texture a little moist. I added sauted onions, mushrooms and julienned fresh spinach. Still desperately needed the hot salsa and sour cream that I served with it. Next time I'll use hot peppers.

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Apple Pie Filling

Reviewed: Oct. 12, 2009

Excellent flavor. I cut the water to 4 1/2 cups and it was still too much although I used 20 cups of apples. I was disappointed that I only got 3 one quart containers. Next time will use larger containers as one quart looks a little skimpy for a pie!

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Baked Garlic Parmesan Chicken

Reviewed: Jul. 30, 2009

Great; would have given it 5 stars except it didn't brown or get as crispy as it should; I baked it on a cooling rack over a pan but at the end had to turn up the heat to get crunch. However the breast stayed moist and flavorful

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Beer Butt Chicken

Reviewed: Jul. 13, 2003

I opted to do this in the oven rather than mess with coals. Used the hints from the many reviews. Very good recipe, moist and easy. Liked being able to use my own seasonings. A keeper!

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Chantal's New York Cheesecake

Reviewed: May 9, 2003

First time I've tried a 'from scratch' cheesecake and this is great. Easy. Even when I had it in the oven for a minute and found I'd left out the sour cream and flour, took it right out poured back in the bowl, mixed and put back in the oven it worked! I put a pan of boiling water on the shelf below, no cracks at all.

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Baked Pumpkin Bread

Reviewed: Nov. 29, 2002

Excellent flavor with 1/3 cup more pumpkin and go heavy on the spices. However, eat it up the first day, it tends to gets moister and stickier with time. Betty

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10 users found this review helpful

Strawberry Rhubarb Pie

Reviewed: Jun. 14, 2002

Was excellent and easy. However, I found the ingredient "5 stalks of rhubarb" a bit off - stalks come in various sizes! I used 2 cups chopped and it worked. Also I used only 1/2 teaspoon nutmeg.

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Cinnamon Bread I

Reviewed: May 10, 2002

Disaster!!! Easy, fast, and was edible but it fell, the texture was more like cake, it could never be sliced and toasted. A disappointment/

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Guinness® Corned Beef

Reviewed: Apr. 5, 2002

Great! Easy! First corned beef I've cooked (40 years experience) that did not shrink or get tough. Will never sinner one again - the oven's the way to go, the Guinness gave it a succulent flavor.

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3 users found this review helpful