These are addictive... just as written. I for one appreciate the benefit of using pre-made meatballs... as I really hate touching ground meat for the time it takes to mix up fresh meatballs (or meatloaf or hamburgers...I know, I know...just an idiosyncrasy of mine...). I would PAY someone to make them fresh for me, OR just plop a bag of frozen ones into the pot!! Not to mention, it is fast to throw together at the last minute if you're in a pinch to make something "fresh/hot."

Great recipe! Fun to make and smelled great baking and hanging on our tree.

Very good and very simple. I like.

I remember when this recipe first came out in the WIC cookbook in the 1980's. It's the only one the I ever use. We've loved it ever since we first tried it; it's good to see that it's still around and people are still using it.

This was on the better side of okay...3 1/2 stars... We had a smaller roast so I reduced the soups and water to 1/2... and for the mushroom soup subbed 98% fat free cream of mushroom soup...I also sprinkled the roast with granulated garlic before plopping it in the crock. Still, I found it to be a little chewy after 9 1/2 hours on low...but the family seemed to do fine with it... I think it needed something more.... like seasoning wise...not salt because the onion soup takes care of that...I think the FF mushroom soup was fine also... as we don't use the gravy/liquid. I'd make it again, but add more spices.

Wow! This really is a GREAT basic recipe for hummus when you don't have tahini hanging around in your pantry or a natural food store within driving distance! I found this recipe and doctored it to reproduce kalamata olive hummus I got @ the store for FOUR BUCKS A CUP...and then this AM, decided to just "follow the directions" so I could at least know what it tasted like "for real!!" It was very good. I am not a cumin fan but still wanted to follow the directions without making myself feel icky, so I reduced the amt to 1/4 tsp...but everything else I left as is. You really can do SO much with this as evidenced by the other reviewers. This is SO much more nutritionally sound than the stuff you buy @ the store... and no kooky additives...a real winner...and my kids will likely enjoy the "flavored plain-ness" of this combination. Thank you for sharing!!

This was great. I didn't use all of the cinnamon, because I didn't have enough, but it turned out great. I found that if you leave out the adding of a cup of flour, sugar and milk on day ten of the starter, you don't have extra to give to 2 people. There is enough for you to start a new one for yourself and enough to make bread that day.

I took the advice of another reviewer and used tortillas instead of chips. It was really good, but I think would be just as good with the chips. Great busy night recipe.

This was by far the best cornbread I have ever eaten. I didn't think it was greasy at all. Yes, it is fattening, but for a once in a while treat, you cannot find a more moist cornbread. I guess the people who thought it was too greasy like dry cornbread.

I have found my new way to eat tuna! This was AWESOME!!!! I can't stop eating it and I made it for lunch tomorrow. LOL! The curry and dill really set this tuna salad apart from others I have tried. Thanks ever so much for sharing this recipe.

Instead of baking in the oven with just cheese and no enchilada sauce, I just served these up as burritos. I halved the cream cheese, and added a cup of shredded mexican cheese into the chicken mixture at the very end. Piled the mixture into tortillas and rolled up into burritos It is really good this way. Makes a really good lunch the next day for hubby too.

I will deffinately use this again for left over turkey. It would also be great for left over roast chicken. I used the healthy request cream of mushroom, instead of the golden mushroom, and it was great.