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Recipe Reviews 16 reviews
Suki's Spinach and Feta Pasta
I admit that I make changes to suit what I have on hand but this is a great base. I usually double the spinach and add whatever veggies I have - red, yellow, orange peppers. Grape tomates are perfect for this, use at least 1 pint. Kids are not mushroom fans so usually leave those out. Just stirfy the veggies, shred the spinach and toss with the pasta. I have used different pastas, but our favorite is using orzo, a pound of anything works well. The warm feta is the best part - have used sheep, goat and cow. The kids love it when I add leftover bruchetta in addition to the tomates. Great as a cold lunch as well. Thanks Suki.

2 users found this review helpful
Reviewed On: Jun. 18, 2004
Dad's New Zealand Mince Stew
Thank you for such an awesome recipe. When I make it I double it and freeze half. Had no teriyaki sauce so put in Worchestire (sp?) instead. Followed the comments from others and used it for sheperd's pie, added some veggies and had it on pasta, just plain on toasted garlic bread. I freeze it in large ziplock bags and throw it in the cooler for camping. Very adaptable!

12 users found this review helpful
Reviewed On: Jun. 18, 2004
Pistachio Cake III
Very fast and easy to make! I was looking for a last minute dessert. This was the first to go at the church supper. I did not have almond extract or green food coloring. For a glaze I heated 1/2 container chocolate frosting in the microwave for 20 seconds and drizzled on top. The kids want to make it again. Thanks Marcia!

1 user found this review helpful
Reviewed On: May 17, 2004

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