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Leftover Ham -n- Potato Casserole

Reviewed: Feb. 9, 2013

This is very good as published. The second time I made it, I added one teaspoon of dry mustard with the flour (in the white sauce), and half of a large bell pepper, cubed, with the ham and onions, sauteing until soft. I used corn flake crumbs the second time. I'll make this again.

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Blue Cheese, Spinach Meat Loaf Muffins

Reviewed: Jan. 18, 2013

I wanted to love this recipe. I love meatloaf, love blue cheese, thought it would be an interesting combination and a change from my usual meatloaf. I followed the directions exactly, except I made it into one loaf rather than the mini loaves, baking it longer because of the size. It looked beautiful... but had a gummy unpleasant taste, and left a bad "mouth feel". The next day wasn't much better, served either hot or cold. I feel like I wasted expensive blue cheese on this. I won't make it again.

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Ham Stir Fry with Couscous

Reviewed: Nov. 18, 2012

This is very good exactly as printed. The second time I made it, I served it over rice, and increased the heat a bit by using fresh (grated) ginger root (rather than the powdered ginger), tossed in a hot chinese pepper with the vegetables (remove it before serving!), and used dry-roasted unsalted peanuts instead of the almonds. Made a great dish!

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Homemade Deviled Ham Spread

Reviewed: Nov. 18, 2012

This is excellent exactly as made, directly out of the food processor.. and even better if left to chill in the refrigerator for an hour or so before serving. I pulled it out, gave it a stir, set out some triscuits and it disappeared! lol

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Pineapple Rhubarb Pie

Reviewed: Oct. 14, 2012

This makes a simple very tasty pie. I used fresh pineapple and fresh rhubarb. I made it a second time, reducing the sugar by 1/8 cup (I just used 1 cup sugar), and adding 1/2 tsp cinnamon and 1/8 tsp nutmeg and was delighted with the results - the spices and reduced sugar brought out the tartness of the rhubarb, but not overwhelmingly so. This is a keeper!

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