This was a great recipe. I made some subtle changes, though. I reduced the water, threw in a second ham hock (they came a pair to the package), eliminated the garlic, and substituted cider vinegar for white and reduced it to 1 1/2 tablespoons. I cooked that down for about 2 hours before adding the beans. I left them on for a slow simmer for about 2 hours. Letter perfect!

I've used this recipe before, and I always add 1 or 2 eggs as a bonding agent. The meatballs hold together perfectly and the egg is good additional protein for you.

This is a great recipe, and I have made this twice before, with the following changes: I quarter 4 medium sized sweet onions, about 8-10 small potatoes, and add a 1 lb bag of baby carrots. Then I pour the sauce over the whole thing and bake in a covered roasting pan for about 90 minutes. It is spectacular and gets rave reviews!

Have made this before with the addition of 1.5 lb of bay scallops. And I use ricotta instead of cottage cheese. I omitted the white wine (in recovery) and it didn't affect anything. This is a very tasty meal that I tied together with Neptune Salad and fresh garlic bread. I got raves and requests to make it again-so I'm making it to go with Thanksgiving dinner this year.

My sister-in-law makes these but she adds a tablespoon of orange extract and they are simply fantastic!!! She makes a big batch of these at Christmas every year and I just can't get enough of them!

Green Goddess was my mother's favorite salad dressing, and she got me hooked on it. After I could no longer find it in grocery stores, I thought that wonderful dressing was gone forever. I have been delighted with this dressing every time I've made it. It brings back wonderful memories of my mother, good times, and family dinners. My friends have enjoyed this dressing and when I don't make it, they ask me where it is in the selection of dressings at my house. This is most definitely worth the 5 stars I give it!

I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!

Made this a couple of weeks ago, but didn't realize I was out of vinegar before I started. So I substituted a sweet vinegar and olive oil dressing instead, and it was delicious!! Jason ate most of the pot full and declared it was "awesome".

I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!

Having read previous reviews for this recipe I made it last night and blended sea and bay scallops, but cooked them separately before adding into the sauce. I also substituted ground ginger since I didn't have any fresh root. This was delicious, served with brown rice, a salad, and garlic bread. Jason said I have to make this again.

I tried this recipe last night, but made a small addition of 1 lb of bay scallops. It went very well, and was an excellent soup that Jason and I had with garlic bread. Great job Matt!

My grandmother was Slovak and made stuffed cabbage often when I was a child. When she passed away, I thought the recipe lost forever, until I discovered my mother could duplicate it with ease-must come from years of practice at Grandmother's side. However, since my mother didn't write most of her best recipes down, when she died I again thought the recipe lost forever. This recipe is the closest thing to my grandmother's, and it brings back wonderful memories just making it. And Jason can't get enough of it. Thanks for a really great recipe!