• FoodSleuth on January 08, 2015

  Mexican Corn Bread p. 588 6/90: FANTASTIC 5 stars. The whole family loves this one.

• FoodSleuth on January 08, 2015

  Quick Curried Chicken p. 428 11/91: GREAT 5 star recipe.

• FoodSleuth on January 08, 2015

  Colcannon p. 379 3/17/92: GREAT - the kids loved it! This has become my favorite Colcannon recipe. It's not traditional, but I always get rave reviews for it!

• FoodSleuth on January 08, 2015

  Rice, Corn, and Cheese Casserole p. 375 5/90: GREAT - make this again, husband gave it 4.5 stars.

• FoodSleuth on January 08, 2015

  Brown Rice Curry with Vegetables and Shrimp p. 374 5/90: GREAT - everybody loved this dish. I mad it with tofu.

• FoodSleuth on January 08, 2015

  Spinach-Cheese Noodles p. 362 11/91: Just ok. It needs fat to taste better.

Notes about Recipes in this book

• Curried cream of broccoli soup

  • mamacrumbcake on November 07, 2015

    This soup is really delicious and satisfying, one of my very favorite soups.it is very easy to make too!

• Pureed peanut butter and vegetable soup

  • fbcd on April 24, 2022

    This recipe is a recurring favourite in my soup repertoire. I sometimes vary the vegetables, sweet potato or some leftover squash instead of carrots, some fennel in addition to celery. And I like it spicier so adjust the cayenne or include a chilli, but the resulting soup is always creamy, tasty, and satisfying.

• Puréed split pea soup

  • mharriman on October 25, 2018

    A decades old family favorite. Made this again today with my new Vitamix blender and results were not as good as pureeing using my old hand held blender. This soup is very, very thick, and today it was a pudding consistency. I had to add lots and lots of water at end to make it palate worthy. With a Vitamix blender, ingredients need tweaking. The flavors and healthy ingredients still make it a Fall/Winter worthy recipe. Served with a baguette.

• Broccoli and crab bisque

  • mharriman on January 16, 2023

    This is a soup I used to make routinely for my family when my children were growing up. I hadn't made it in more than a decade and decided to revisit it. I used 8 ounces of lump crab meat and 8 ounces of surimi. Upon tasting a spoonful, I now remember why I stopped making it - bland. This is a very healthy soup, made with vegetables you cook and puree, and then add broccoli florets and crab. It contains all the vegetables I like and the seafood I like, but the outcome is surprisingly ho-hum, even with added cayenne pepper. It needs added spices, but I'm not sure which ones. T likes it better than I do.

• Italian fish soup

  • Foodfann on May 14, 2021

    I use more wine and add broken angel hair pasta at end. Fish stock can be 2 c. clam juice and 2 c. chicken broth. One of my favorite soups!

• My favorite lentil soup

  • mharriman on January 25, 2023

    Better the second night, as many soups are. This was on the bland side. It was okay- a good cozy soup for a cold winter day. The directions are straightforward and easy to follow. Served with a French baguette and side salad.

• Lentil and brown rice soup

  • LeslieS on February 21, 2011

    Page 344

  • Foodfann on May 14, 2021

    This soup is great if you use well flavored chicken broth. It is kind of flat if you use vegetable broth.

• Mexican zucchini soup

  • mharriman on November 18, 2017

    I love this soup, especially when I use a half cup of 2% milk and half cup of half and half, 1 tablespoon of butter (instead of one teaspoon) to melt onions, and increase Monterrey Jack cheese cubes to 4 ounces. I used corn on the cob kernels last night when I discovered I had no frozen corn. Worked well. An easy, fast, and tasty vegetable soup. Served with tortilla chips and beer.

• Colcannon

  • gingersnap on January 29, 2016

    Page 379

• Eggplant-stuffed "ravioli"

  • Lindalib on September 20, 2013

    We liked even though we didn't put in a wonton wrap.

• Tricolor chickpea salad

  • cheryl_vc7kzi on January 14, 2026

    I love this salad. I first made it for a road trip/picnic in 1989 and have done so every summer since. It’s a delicious meat-free yet substantial salad. I prefer it to be chilled and served the next day.

  • kristinanddoug_2axrp9 on April 01, 2026

    This is one of my go-to salads for camping. Its keeps well and is quite filling while The flavors stay bright and fresh. Don’t skimp on the fresh dill.

• Chicken enchiladas

  • lauries1000 on June 29, 2014

    P 419

• Oven-"fried" chicken legs

  • mharriman on April 10, 2020

    I made these more times than I can remember when my children were growing up, so decided to revisit this old favorite today. It’s a basic recipe but a decent one when paired with baked beans and coleslaw for a summer picnic type meal. The key to my success is making sure the skinned drumsticks sit in the milk long enough so that the bread crumb mixture adheres. I find that freshly minced parsley gives a bit more pop than the dried. Spraying the chicken legs all over with olive oil cooking spray helps create a crispy effect.

• Couscous with chicken

  • ellabee on November 05, 2014

    p. 432. Have always made this with cubed lamb, and am still pleasantly surprised by how well it evokes the first couscous I ever ate, in Paris -- has the same vegetables and apparently a similar blend of spices.

• Tomato-crowned cod

  • mharriman on January 21, 2023

    The recipe makes a pretty entree and the flavor was pretty good for a heart-healthy dish. This was a quick weeknight dinner. I steamed some asparagus and made a side salad while the cod was baking. Breadcrumb and tomato-topped Cod was Nothing spectacular but a solid dish worth repeating.

• Bulgur-beef balls

  • Vicoxn on June 01, 2011

    After browning, requires less cooking time--30 minutes, as opposed to 1 hour.

• Vegetable chili con carne

  • Foodfann on May 14, 2021

    I use ground turkey and cook it separately first in a very large skillet. I also use less sugar and more heat than recipe calls for. I add some soy sauce for umami and use cinnamon instead of allspice. When served on spaghetti this is a very good and much healthier Cincinnati style chili.

• Spinach frittata

  • mharriman on March 21, 2019

    Tasty but bakes unevenly. The pieces at the edges of the baking dish were easier to cut into squares than ones in the middle, but they still weren’t all the way firm. Ingredients beneath the firm ‘crust’ of each frittata spilled out. The second day I microwaved three serving size squares which were firm coming from the fridge. After microwaving for 3 minutes, two were firm but one wasn’t. I had drained and squeezed the spinach well and mixed all the ingredients well before initial baking, so I don’t think wet spinach or uneven mixing were the issues. I also let the baking dish sit for 15 minutes after it came out of the oven, so I don’t think that was the problem, either. Maybe using full fat cottage cheese instead of 2 percent would help? Bottom line: I’d make this again for husband and me but not for guests unless I can figure out how to make the casserole firm.

• Asparagus quiche

  • mharriman on December 20, 2021

    Very good. I opted to use whole milk and two slices of thick center cut bacon, crumbled. I used four whole eggs as well. I think adding chopped onions would have improved the flavor even more and I’ll do that next time.

• Pumpkin-oat pancakes

  • ricki on January 28, 2021

    Only mildly pumpkin-y, which was good for the one who doesn't love squash. Needs to cook low and slow. Better when I turned down the griddle and cooked longer so that the moist, oaty inside wasn't gummy. All soft whole wheat (no a.p.), one gigantic egg (no white), and some vanilla added. Otherwise as written.

• Wild rice with Indian nuts

  • Catbiscuit on April 28, 2026

    I have made this every thanksgiving for decades! It has become a tradition, and my now very grownup kids always ask me to make it on the holiday. I usually make it with vegetable broth.

• Nutty asparagus salad

  • ricki on May 18, 2018

    Very nice -- good flavor and refreshing. With the addition of more nuts, or maybe hard-boiled eggs, it could be a main dish. I'll be making this again, but will cut back on the lemon juice, vinegar, and sugar in the dressing since the grapefruit left a lot of liquid in the bottom of the bowl.

• Potato and green bean salad

  • Lindalib on August 26, 2012

    Quick, easy and nice flavours. I included a few cherry tomatoes we had hanging around although they're not part of the recipe. Would make this again.

• Pumpkin bread

  • mharriman on November 19, 2017

    Good rather than great. I use Libby’s canned pumpkin and have used the Libby’s online pumpkin bread recipe which produces a very rich and super moist bread. This version isn’t nearly as rich or moist but satisfying. The ingredients tell me that even though it’s not as satisfying to the sweet tooth, it’s healthier.

• "Grate" zucchini bread

  • AnneG on September 06, 2012

    Made 9/2012 into muffins; easy, good flavor.

• Applesauce muffins

  • mharriman on April 18, 2020

    One of my go-to breakfast muffins 25 years ago, I was prompted to make a batch today because I had applesauce cups that I wanted to use up. The recipe has few sweeteners or add ins- raisins and honey, which resulted, for me, in a muffin that needed something extra. I would add nuts and dates next time.