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Corn and Avocado Salad

Reviewed: Jun. 26, 2010

Very tasty and family approved. Changes to recipe: omitted bacon and lettuce (due to kid's preferences) and used about 1/4 cup red wine vinegar instead of red wine and vinegar salad dressing.

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Very yummy! Our family loved it! I used leftover taco meat already seasoned and topped the stuffed shells with chopped up tomatoes before adding the cheese and chips. I served it on a bed of iceberg lettuce. We would definitely make this again! Next time I'd like to try adding chopped up avocado or guacamole at the end.

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Beef Stew with Dumplings

Reviewed: Sep. 27, 2009

5 Stars based on a few modifications: Our family loved this stew!!! I made apple-favored pot roast (a recipe from this site) and used the leftover meat and gravy as a substitute for the meat and broth in this recipe. To the gravy and 2 cups of water, I followed the recommendations to add 1/2 cup of red wine, 2 tbsp of Worcestershire sauce and a drizzle of balsamic vinegar. I added some dried rosemary to the dumpling recipe. In addition, I substituted frozen corn for the green peppers and mushrooms to make it more 1 year old friendly. She loved it! Absolutely delicious and a great way to use leftovers!

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Apple Flavored Pot Roast

Reviewed: Sep. 22, 2009

Excellent recipe!!! This is one of our family's favorites and I love how it makes the whole house smell great all day. I follow the recipe with a few exceptions: I add carrots and celery to the pot roast. Then I make red-skinned mashed potatoes on the side and use the left over liquid from the pot roast to make gravy. Thanks Christine for a wonderful recipe! The leftover meat and gravy (if you have any) is a great substitute for the meat and broth in the Beef Stew and Dumplings recipe from this site. Makes another delicious meal without as much work as starting from scratch.

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Potato Leek Soup III

Reviewed: Sep. 22, 2009

One of our family's favorites!!! Even our 1 year old loves it! I always make a huge batch-I use a whole 5 lb. bag of butter potatoes and 2 med. sized leeks. After cooking the leeks in 1 cup of butter, I thicken with ~6 tbsp. flour mixed in ~2 cups of broth . Then I added the rest of the 48 oz. can of chicken broth and potatoes. Once they were soft after simmering a while, I blended with a hand-blender until smooth, mixed in about 2-3 cups of whole milk, and seasoned with salt and pepper. Absolutely delicious every time and great to freeze for later! Thanks so much Julie for the great recipe!

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