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Shrimp Dip

Reviewed: Apr. 21, 2012

I've never used hot sauce, but do stir in a can of rinsed and drained tiny shrimp. We eat it with small pretzel twists to "catch" the shrimp.

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1 user found this review helpful

I loved this soup! I changed a few things to make it vegetarian. I used 2 cups Quorn (cubed style). I subbed cream of mushroom for the cream of chicken. I also added some ground black pepper. I wasn't really prepared to like it cause there was so much "cream of" soup in it, but it was delicous. I couldn't stop eatting it. Next time I'm going to serve it over big biscuits like one of the other reviewers suggested. Thanks for a great recipe!

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0 users found this review helpful

Bun Bars

Reviewed: May 16, 2002

I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I own as well as on various web sites. I made this to try and recreate a childhood favorite. They are extremely sweet, but tasty. The recipe I used calls for a jellyroll pan. You can cut them very small and it makes a huge amount. They do freeze very well.

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15 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Mar. 4, 2002

The best pea soup I've ever made. I added 4 cups of water near the end and 2 large Knorr Veggie cubes. It was then the perfect consistency for me. I'll be making this often. I've passed the recipe on to many others.

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3 users found this review helpful

Instant Russian Tea

Reviewed: Dec. 18, 2001

My daughter made this as a small Christmas gift for her friends. She made it as a sand art mix by layering the ingredients in a small baby food jar (4 oz. size). She added a circle of Christmas fabric over the lid secured with a rubber band and then tied a piece of wired star garland around the top to cover the rubber band. They are very pretty and make 10 servings. (Scale recipe to 10 servings to get the perfect amount to fit in the jar.)

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75 users found this review helpful