Joey's mom Recipe Reviews (Pg. 1) - (12996272)

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Joey's mom




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Berry Crumb Bars

Reviewed: Mar. 11, 2012
I used margarine and frozen (direct from the freezer) raspberries. Made 2 8x8 pans and took them to a church potluck the day after baking. Served with cool whip and they were great. They were even better the next day (3rd day after baking) Too bad there were only a couple left from the potluck because I could have eaten the whole pan myself. YUM
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Ukrainian Salat Vinaigrette (Beet Salad)

Reviewed: Feb. 2, 2015
This is a great basic recipe. A trick make it prettier - make sure to cook the beets separately and keep them separate when combining the ingredients. They don't need to sit overnight. The salad can be made once the vegies have cooled. Then, combine all ingredients, except beets, with 11/2 tbsp. oil, mix the beets with the other half tbsp. oil, and then add beets to the salad ingredients. This keeps the other vegies nice and bright (and not red!) initially, although by the next day everything is red. I always add sauerkraut and if I use peas, I use frozen.
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Baked Potato Skins

Reviewed: Jan. 4, 2012
I used 4 tbsp of oil because I very liberally brushed it on the skins after whisking with the spices. Absolutely delicious.
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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 7, 2012
I regularly make these burgers for church potluck. I double or triple the recipe, use lots of breadcrumbs (I seldom measure anything exactly) and bake. Then I place them in a caserole with canned mushroom soup over them and reheat at church. I get lots of compliments and don't get to bring home leftovers.
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