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Instead of using Italian dressing I used a dry Hidden Vallyey Ranch and the flavor was delish! I calculated the recipe for 8 serving to use a 1# box of small shell noodles. I omitted the tomatoes and did 2 stalks of celery, 1 cup of frozen peas, 1/4 c green onions, and 3/4 cup of shredded cheddar cheese. I am going to slice some boiled eggs to place on the top before serving for our block party tonight. I'm sure it will be a big hit! Thanks!

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Delicious Ham and Potato Soup

Reviewed: Aug. 3, 2008

I had left over ham that my hubby had grilled with meat attached to the bone. I covered the ham/bone 1/2 way with water and covered, boiled and simmered for an hour or so till the meat fell off the bone. In a glass measuring cup I melted the butter in the microwave (so as not to dirty another pan) and mixed in the flour to create the rue. I took the ham and bone out of my pot and drained the broth through a paper towel into a bowl. I melted a little butter and sauted some onion (I wanted to add carrots and celery but I had none). Then I added the rue and cooked for one minute. I gradually added the broth (1 cup less than the recipe said to use) and all the milk. Then I added my meat. I had a huge baked potatoe left over and left over corn (that I cut off the cob and threw in my freezer). I added those and like 2 to 4 oz of velvetta cheese. Once my soup was heated through I cooled it and it really thickened so I added more of the ham juice and threw in 2 cubes of chicken broth to season (this ham wasn't very salty). My husbanded raved (and it is hard to get that kind of reaction most times) about the soup. I really think the secret was the ham bone broth. Great recipe for leftovers!

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Delmonico Potatoes

Reviewed: Jul. 27, 2008

I made this recipe and served it with meatloaf. I was searching for a recipe that called for ingredients I had on hand - and I was in luck when I found this one! It was a snap to mix up and we ate it all - a good sign of a good recipe. I agree that it is best to add some salt and pepper but I always like to let each person season for their tastes so it's not necessary to add while baking.

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Alyson's Broccoli Salad

Reviewed: Jul. 27, 2008

Made this for a shower and added spiral noodles, red grapes, and shredded cheese. Used another reviewers advice of frozen broc and it turned out pretty good but next time I am going to try fresh broc. It was a big hit at a recent baby shower I hosted.

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Cola Pot Roast II

Reviewed: Apr. 27, 2008

Wow! What a great and easy recipe. I have been making pot roast for years and this by far is the best. The coke (I used diet) gave the gravy a hint of something that you just can't put your finger on. I made mine in the crock pot on low while I was at work all day. I put the roast in, poured the sauce over, and put small skin on potatoes cut in half on the top. When I got home at 5, I took the potatoes and roast out. Covered them with foil to keep warm and added 3 T of flour to the sauce. I whisked and turned the crock pot on high for 20-30 minutes to thicken the gravy. For the left overs, I shredded the rest of the roast and tossed back into the remaining gravy in my crock pot. A couple days later I served it over a piece of bread for a hot beef sandwich. My hubby loved it!

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Oven-Fried Pork Chops

Reviewed: Apr. 13, 2008

This is a great recipe for a busy mom. My 2 year old ate every bite! I pounded out my chops a little bit and sprinkled them with pepper and kosher salt. I dredged them in flour, then the egg mixture, and then the stuffing. I cut the butter in half and baked for 10 min. Then I put the other half of the melted butter over the top of the chops before I turned them over for the next 10 min of cook time. I also used wax paper as my work surface (one for the flour and one for the stuffing). When I was done I just tossed away! Little to no clean up! While the chops baked, I cut up some potatoes with the skin on and boiled them. Then I microwaved a box of corn in butter sauce. I had dinner on the table in 45 min. Plus it was a lighter way of cooking and it tasted like it had been deep fried! A keeper for sure. Thanks! And I might add - not sure what happened to the reviewer before me but I used Pepperidge Farm Herb Seasoned Stuffing and it was not the cubed kind. It was a little chunky but I worked the little crumbs into the pork till it was fully covered. Some of the "chunks" of bread gave it the crispy texture without the deepfried mess and calories.

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Beef Stew VI

Reviewed: Jul. 21, 2007

Delicious! I doubled the water too and added 2 packets of au jus which gave it a rich brown color. I had left over sirlion from the 4th that we grilled and I couldn't bare to see it wasted so I cut it up and froze it until I could try this recipe. I also used the suggestion to brown my meat in a couple T of flour too. I also had 4 cobs of corn that had already been cooked, so I cut the corn off the cob and threw that in too. What a great way to use up what was in my fridge! It was just the right thickness and flavor. A true comfort food recipte that I will make again and again.

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