"I made this for our thanksgiving meal, WOW Really Good!! I added 15 slices of whole grain and 10 white. I also added fresh chopped Italian parsley about ½ cup, ½ teaspoon garlic powder, 1 teaspoon white sugar, one whole granny smith apple chopped, and about 1/3 rounded cup dried cranberries. I had request to make this again :)

"I thought this was a great recipe, however I reduced the yeast to 1 ½ teaspoons as I found it to yeasty tasting. The bread rose just as before so you didn’t lose anything in reducing the yeast except that yeasty taste. I did get 6 loaves, I just rolled them thinner and they looked great. Each person got a personal loaf of bread with their bowl of French onion soup. I sprinkled liberally corn meal on my baking tray and the bread came out beautifully!! No sticking. :)

"I thought this was a great recipe, however I reduced the yeast to 1 ½ teaspoons as I found it to yeasty tasting. The bread rose just as before so you didn’t lose anything in reducing the yeast except that yeasty taste. I did get 6 loaves, I just rolled them thinner and they looked great. Each person got a personal loaf of bread with their bowl of French onion soup. :)

"This was one of the most interesting, tasty dressings I have ever had. Utterly addictive. I have made this many times and every time I do, inevitably I’m asked for the recipe. Wonderful. Do give it a try.

"Fabulous spinach pie!!! :) I have also cut my phillo into strips and made small triangles for a cocktail party. They freeze very well so you can make them a day or so ahead. I did not add the nutmeg as I prefer without

"Really GOOD Crab Cakes!!!! I made them last August for a luncheon. I served them on a bed of baby arugula dressed with a simple lemon vinaigrette. I didn’t make the sauce as I was going for a less calorie lunch, didn’t even miss it.

"This is my go to meatball recipe, so easy to make large batches, shape and freeze. I have used them for meatball sandwiches covered in marinara, for spaghetti, sweet and sour, just endless possibilities. When I make them for my Italian family and friends I use 1pound of beef and ½ pound veal, ½ pound pork. I cook them on a large cooling rack placed on a large shallow jellyroll pan, so the fat drips away. Yum!!!

"This is my go to meatball recipe, so easy to make large batches, shape and freeze. I have used them for meatball sandwiches covered in marinara, for spaghetti, sweet and sour, just endless possibilities. When I make them for my Italian family and friends I use 1pound of beef and ½ pound veal, ½ pound pork. I cook them on a large cooling rack placed on a large shallow jellyroll pan, so the fat drips away. Yum!!!