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To Monzie...this is a traditional Russian borscht. Russian borscht uses the beet more for a bit of color and less for the making the soup to beet-like. My husband is Ukrainian, the cook the beet and dice it and put it in the soup,,,so it is alot more beet filled. My sister in law was Russian. I prefer the Russian borscht. The butter is what gives borscht it's rich flavoring. Russian borscht uses a heavy cream added at the end, so it doesn't curdle. Ukranian borsht uses sour cream...So this is an excellent Russian borscht, I use fresh dill when in season and amounts depend on personal tastes.

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Quiche Lorraine II

Reviewed: May 1, 2011

This is very similar to my recipe. It is very good! I make mine into indivdual tarts, putting the diced bacon, diced green onion & swiss cheese in tart shells, then filling 2/3 full with egg mixture, then a sprinkle of paprika. Then bake. Makes for awesome appetizer's for Christmas etc Also..I use half & half cream.

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Green Pea Salad With Cheese

Reviewed: Jul. 6, 2009

My Mom use to make Green Pea Salad all the time, with either fresh peas from the garden or frozen baby peas thawed. I use 1/2 Mayo & 1/2 Miracle Whip (for the tang that you get from Miracle Whip). I also add 1 small red onion finely diced and 2 hard boiled eggs, diced. I use Kraft Shredded Cheddar (much easier). Mmmm think I'll make some tonight :-)...Also, I don't use dill pickles.

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Hamburger Muffins

Reviewed: Nov. 30, 2007

I tried this with tomato soup instead of mushroom and a bit of grated onion, turned out yummy!

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5 users found this review helpful

Cheddar Baked Chicken

Reviewed: Jun. 29, 2007

This is a good bases to create from. I used marinara sauce on the bottom of pan instead of butter. Then I used parmesan cheese instead of cheddar. Plus I added 1/2 tsp.onion powder to flour mixture. Next I crushed the crispy rice cereal. I still drizzled the 2 TBSP. melted butter over coated chicken breasts. Then I used the rest of marinara sauce on cooked pasta and served with the chicken...very good.

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Mom's Meat Loaf

Reviewed: Feb. 12, 2007

This recipe was very good but I made changes to the sauce. I followed sauce ingred. but added 2 TBSP. mustard and 2TBSP. vinegar to sauce ingred. It cut the sweetness and was awesome!!!

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100 users found this review helpful