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YUM! Do yourself a favor and if you have a Trader Joe's nearby, use their Frozen ROASTED corn instead of canned corn. Oh.My.God! Your tastebuds and guests will be thanking you! (...and if you choose to make it a special day and toss in a little crumbled bacon, you might just eat this by yourself out of the bowl standing over the sink and not share it with anyone!! :)

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Red Bean Salad with Feta and Peppers

Reviewed: Jun. 19, 2009

Love it! If you're looking to boost your fiber intake without resorting to eating crunchy sticks and twigs, make this as a side for your next dinner. I do tend to punch up the dressing with a few herbs, but that's me. It is just fine as is. Wonderful addition to the picnic basket as there is it is not mayo based and generally will not spoil. This is in my picnic file as well as a frequest "ok, I grilled some chicken, now what should I make with it" file... and generally my lunch the next day with some sliced grilled chicken on top!

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Jay's Signature Pizza Crust

Reviewed: Jul. 22, 2005

This has become *the* pizza crust recipe at our home and I am making it approximately every other week. A couple of points for you: This crust will be a 'thick crust' style crust. If you like a thin, crunchy style crust, you will find that this is too 'bread-y' for you. The recipe does make either one absolutely huge pizza or two med/large ones. I have found that I really do need to prebake in order for the crust to be fully cooked. I make this recipe in my bread machine dumping in all the ingredients and all the flour and allowing the machine to mix, knead and allow it to rise. I then remove it from the bread machine pan, and roll out, adding about a cup more flour in the rolling. You will probably need more flour than called for as other rieveiwers have suggested - this is a very 'wet' dough. One more tip, I often roll this out directly on Reynolds Release aluminum foil so that I have no problems with it sticking.

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Confetti Bean Salad

Reviewed: Apr. 14, 2005

I made this with our dinner tonight and it was very good. I doubled the dressing (I used red wine vinegar) and I had to substitute white kidney beans (also called Cannelli beans) as that was all I had. I used a sweet onion (Valdelia) and I also substituted red bell pepper and was very pleased - I think that it how I will make this again. The peas add a little sweetness to balance the tart flavor of the dressing. During the summer, I believe the addition of some fresh basil would be very nice. This is a keeper for me and will be added to my picnic file as well.

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Angel Chicken Pasta

Reviewed: Aug. 17, 2002

I have made this a dozen imes and given this recipe away to many people - all who have loved it. This recipe also *very easily* adapts to the slow cooker!! Just mix together your ingresdients, place the chicken in the cooker and pour the seasoning mix over the top. If you don't have crm. cheese with chives, make your own from block cream cheese and fresh or dried chives. Try it in the slow cooker (crock pot) - you won't be disappointed!

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Sweet and Sour Sauce I

Reviewed: Aug. 17, 2002

This recipe was quite good. I was looking for something fast to serve with leftover takeout Chinese food as we had no more S/S packets. You will shorten cooking time considerably if you combine all ingredients *except* cornstarch, let come to a boil, spoon out about a 1/4 cup of the sauce into your measuring cup, mix in the cornstarch with it and then slowly add while mixing to the remainder of sauce in pan. It will take only 5-6 minutes to cook and it will thicken immediately.

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