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this is a wonderfully tasty recipe. Since I love to get the benefit of fresh raw grain I didn't cook the quinoa. Instead I soaked the seeds overnight in cold water. They will double in volume. In the morning I drained the seeds and left them in my salad bowl on the counter top covered with a wet tea towel. Later, in another bowl, I mixed together the chopped up fresh ingredients (omitted the corn) and added the vinegar to them. I added the oil to the quinoa that had started to sprout then folded in the fresh ingredients from the other bowl. What a wonderful salad, everyone really enjoyed it!

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Moroccan Chicken and Whole Grain Couscous

Reviewed: Oct. 8, 2010

In light of the comments I used whole boneless chicken breasts, one per person, and they were not overcooked at all, just right. I added an extra tsp. of cinnamon and 1/2 a tsp. of ground cloves. I didn't happen to have any whole ones on hand. Instead of cooking the couscous first, because it cooks so quickly, I did it at the end and used some of the excess liquid instead of water in the cooking of the couscous. It made it all so flavourful and the whole dish was delicious! We never had leftovers to try the next day. I have hearty eaters and they thought it was great tasing so it all disappeared in one sitting.

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Scottish Shortbread II

Reviewed: Apr. 9, 2010

I used fruit sugar instead of icing sugar and baked this in a 9x9 pan. When cold I frosted it with a butter cream icing, garnished with chopped walnuts and quartered marashino cherries. Then I cut them into squares with a sharp paring knife to serve as Shortbread Sq. I found them a little thick. Next time I will try putting them into a 9x12 pan instead. They are delicious! The same recipe can be doubled, rolled by the tablespoon full into balls and baked as cookies. These I also frost with a petit four icing and garnish with a 1/2 a marashino cherry. My guests love those at Christmas time and they are also nice to put into gift containers for friends.

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Rhubarb Cherry Jelly

Reviewed: Jan. 31, 2007

I used the cherry pie filling but substituted lemon jello because that is what I had on hand, and it was fantastic. Not too sweet and tasted wonderful! My family loves it.

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Mystery Chocolate Cake

Reviewed: Jan. 29, 2007

I made this for my daughter's Birthday. It's a recipe I had many years ago and lost. I had cut it from a Chatelaine magazine. I'm glad I've found it again. It's as delicious as I remembered it to be! I'm not about to lose it this time! By the way since I have to stick to a low fat diet because of surgery I made it with a 1/2 c. of oil and substituted a 1/2 c. of unsweetened applesauce for the other 1/2 c. of oil. It turned out perfect and every bit as delicious! The best part about this cake is it's always moist!

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13 users found this review helpful