Notes about Recipes in this book

• The Reuben

  • Rutabaga on March 14, 2018

    This is a good base for making a Reuben. I used a couple tablespoons of ketchup in place of "American chili sauce" (which I'd never heard of before - is it a regional thing?), and added some chopped dill pickles along with a little of the pickle brine. The amount of horseradish called for in the dressing is practically nothing, but I kept it minimal so it wouldn't be too spicy for the kids. For the adults, I spread extra horseradish on the bread before adding the dressing. To accommodate individual tastes, I made some sandwiches with corned beef, and others with turkey. With these personalized tweaks, everyone enjoyed their sandwiches.

• Cajun shrimp salad

  • hughb on December 14, 2013

    This is my go-to shrimp salad. Very zesty and irresistible - everyone loves it. I follow the recipe just as written.

  • jenmacgregor18 on May 20, 2019

    I reduced the recipe, as I had 12 oz cooked shrimp on hand. cream cheese is excellent. but watch cajun seasoning - can be overwhelmingly salty. I would be better off using 1/2 the amount & adding cayenne, garlic & onion powder to taste. But otherwise this is quite good.

• Southern ham salad

  • kateiscoooking on December 19, 2023

    This is really good. Be sure to finely dice all the add-ins