I was pleasantly surprised by the flavor of this meatloaf. My finicky eaters enjoyed it. They ate large helpings. My less finicky eater went back for seconds and thirds "because its just that good." I made it pretty much as printed except for crushed Triscuit (cause that's what was on hand) and I had bacon grease from the morning, so added that for moisture, although I don't think I would have needed it. The sauce was alittle spicy for some but a great way to use the ground venison we usually struggle to find a use for.

I have made this several times and always get rave reviews. It's best without any tweaking although I have tried substituting apple sauce for the oil and whole wheat or oatmeal for the flour. Still good but not as good as the original. Spread some whipped cream cheese on a slice and you're in heaven.

I love this salad. Its the best way to use cucumbers from the garden. It doesn't keep for very long but its so easy to make, you can make small batches in no time.

These were delicious. I followed the brownies exactly except omitted the walnuts as my family isn't crazy about nuts. The icing seemed alittle bland but with a glop of honey, it was perfect. These were gourmet style brownies. Yummy.

This is very tasty. I double the recipe add some lemon juice (about 1/2 cup) and pour into 6 quart jars that have been sprayed with the combo oil and flour spray. Bake in the oven till a knife comes out clean and put lids from boiling water on as soon as out of the oven. As the bread cools the jars seal. I've been told by someone who has done this for years that it keeps for nearly a year.

I've never had regular moussaka so not sure how it was supposed to taste. To me, not a sophisticated palate, it tasted alittle bland and greasy. I used ground beef and ground venison (cause that's what I had on hand). In the future, I'd brown the meat first, drain off the grease and then add to the onions/garlic as the recipe called for. I added just a touch of hot sauce to give this alittle kick. I served it over Chinese Cabbage, very hot, to wilt the cabbage and that is what made it good. The cinnamon, clove and raisins make for an interesting flavor. None of which overwhelmed the dish. I liked it alot.

I took this to a covered dish dinner and got rave reviews. I added some corn chips on top after is was done cooking.