Miki Stewart Recipe Reviews (Pg. 1) - Allrecipes.com (1816629)

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Split Pea and Ham Soup II

Reviewed: May 28, 2011
As-is, this recipe is rather bland. I added 2 bay leaves, 1/2 t. of celery seed and doubled the garlic before adding the peas and carrots. Before serving, add a splash of balsamic vinegar to each bowl of soup and swirl it for color & zing. Very tasty with a few personalizations!
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Impossible Pumpkin Pie I

Reviewed: Mar. 27, 2010
I cannot eat gluten, so substituted Bob's Red Mill Gluten-Free biscuit mix for the standard variety. A 15 oz. can of pumpkin was made one pie. I used 1/2 cup sugar with 1/4 cup brown to round out the flavors. 1/4 teaspoon mace with 1/4 teaspoon cloves in place of the 1 t. allspice and 1 t. cloves softened the spice flavors. My husband liked this impossible pie version better than the family one-crust recipe -- It is now our go-to Pumpkin Pie recipe.
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Carrot, Potato, and Cabbage Soup

Reviewed: Mar. 27, 2010
This was a good, hearty soup, but needed meat to make a meal of it for our family. We added 2 cups of shredded corn-beef, in honor of our Irish heritage while removing the salt. We then ate it with large squares of hot-buttered corn bread. Yum!
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Sunshine's Company Potatoes

Reviewed: Mar. 27, 2010
I doubled this recipe the evening before, to be baked the next day for an after-church supper. The potatoes' texture held up nicely for holding to bake. It was the first dish to empty. Many people asked for the recipe - the sign of a good one. Details: I peeled only half of the potatoes. All were boiled together until tender. Then, both types were mixed together by ricing with a slightly larger grid than I would use for mashed potatoes. This treatment gave them a chunky texture, with an attractive red sprinkling of peels. Because of the large volume cook, I creamed all the dairy ingredients and seasonings together with a mixer before folding the mixture into the hot potatoes to distribute the flavors evenly. Because of the volume, the doubled dish had to be baked in a Calphelon roasting pan -- just the right size for 10 pounds of potatoes with 3 pounds of trimmings!
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