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I did this in the crockpot with the following recommended modifications: doubled the garlic, 28 oz can diced tomatoes instead of 14.5 z whole, additional 3/4 c chix broth, one sliced zucchini, and additional 1 T tomato paste. I did 1.5 tsp salt and .75 tsp white pepper. It took *forever* to get the potatoes cooked (12 hours on high?) - but maybe that's because the ol' crockpot might be dying on me - and then I added the cornstarch diluted in the milk. It was just ok. I doubt I'll be making again, for all that work.

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Tuna Pasta Salad with Dill

Reviewed: Oct. 22, 2010

I made the following changes, as suggested by others: (1) used finely chopped scallions instead of chopped onion, (2) added 1/2 c. thawed frozen peas, (3) added 1 c. chopped celery, (4) used rotini instead of seashells, and (5) used reduced calorie mayo instead of regular. I took it to a family BBQ, and for once, I hoped I had leftovers to take home. Delicious! Well done, TexasMomof2.

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BACARDI® Mixers Mojito

Reviewed: May 15, 2008

Try substituting one of the cans of club soda with 7-up (diet or regular), as my sister does - yum!

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Party Kielbasa

Reviewed: Aug. 30, 2006

I made this for my company potluck, and sure enough - to my surprise - it got the thumbs up. I would make again.

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Slow Cooker Beef Barley Soup

Reviewed: Feb. 22, 2006

I enjoyed this very much. Two things I would change, however: (1) drain the oil from cooking the beef and (2) cook it longer than 7 hours, as carrots weren't very soft.

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