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I do this on cocktail rye bread and everyone loves it. I put the bread on a cookie sheet and lightly toast one side, turn it over, top it, and then bake until melty and brown. I use chopped olives out of the can, which works just fine. Takes 2 cans for a recipe! Extra sharp cheddar is best! Lots more curry powder and green onion makes it even tastier!

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9 users found this review helpful

Catherine's Pickled Blueberries

Reviewed: Oct. 30, 2009

I found this more like a light chutney than something "pickled", but it is so good! I used it with chevre, like suggested, and people gobbled it all up!

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6 users found this review helpful

Fresh Cranberry Salad

Reviewed: Dec. 7, 2007

This is one of my families favorites -- my grandchildren call it "Pink Salad" and request it over and over again. I don't use the bananas and I have been known to use Cool Whip.... They fight over who gets to take home the leftovers!

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5 users found this review helpful

Melissa's Green Chile Stew

Reviewed: Sep. 23, 2007

While I had to work with this one, the concept is great. I used Rotel mild tomato and chili sauce, lots more onions, two cans of chopped Hatch chilis, and chicken stock instead of water. It was very flavorful and chill-chasing good!

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1 user found this review helpful

Greeked Zucchini

Reviewed: Sep. 11, 2007

The basics here are wonderful. It took some adjusting to suit my tastes, and I baked it in the oven in a deep casserole, uncovered. To keep with the Greek theme, I added oregano, garlic and used kalamata olives. I baked the tomatoes with the other veggies and added the cheese the last 15 minutes. The guests loved it.

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2 users found this review helpful