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Laura W

Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Albany, Oregon, USA
About me:
 Mom of three, love to cook, and I'm the only vegetarian in my family.

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RecipeJon

Home Town: Sycamore, Illinois, USA
Living In: Albany, Oregon, USA
About me: I like quality food.

lisadiane

Cooking Level: Expert
Home Town: Albany, Oregon, USA
Living In: Walla Walla, Washington, USA
About me: I will soon be divorced from my husband of 20 years. I am 52 and on social security/disability. I live one block from my sister who helps me out a great deal and I help her with…
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Aunt Lynda

Cooking Level: Intermediate
Home Town: Groton, Connecticut, USA
Living In: Albany, Oregon, USA
About me: I am a student at Oregon State University in the College of Business and I live at home with my family. Every Tuesday and at least one other day each week I cook if I am not busy …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.

Old-Fashioned Chicken And Slick Dumplings

Reviewed on Dec. 9, 2008 by Whitney Langwell
This is really close to what my family called "Putsins". Thank you so much for this recipe since my grandmother passed away before I was old enough to learn it. I'll be making this for dinner tomorrow!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

Autumn Cheesecake

Reviewed on Dec. 8, 2008 by Aunt Lynda
I made this cheesecake for Thanksgiving but thankfully I tried this out before I made it for my whole family. I took the advice of others by making twice the amount of filling, water bath, 70 minute cook time, and let it cool in the oven with the door open for 45 minutes to an hour. I also used a mandolin to slice the apples and then cut them into thin julienne slices. I chose this cutting technique because arranging the slice apples resulted in difficult cutting of small pieces (acceptable size for this rich cheesecake).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Hearty Jambalaya

Reviewed on Nov. 17, 2008 by Aunt Lynda
My family loves this recipe, they are always thankful when I make this. The other night I did not have enough rice so I decided to try it with some pasta. I don't remember what the name of it was but it had very thin strands that where about 1 cm long each. I enjoyed it with pasta and would recommend that others try it for a change instead of the rice.
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