Recent content by Anita

I have some defrosting turkey slices that I want to make into turkey salad for sandwiches, but I don't want to add any pickle relish (just because I'm not fond of pickle relish). Is turkey so much blander than tuna that it actually NEEDS something to "kick it up"?

I've heard that the fresh stuff is better, BUT... we need to take into account how much of what we use regularly, AND take into account changing patterns. For instance, I'm new to this whole cooking thing...only been doing it for 3 years now. When I FIRST started, I used Italian Seasoning for...

You'd skip the spaghetti sauce, as well? The thick coating of creamy cheeses was what protected the bread cubes from becoming soggy once the spaghetti sauce was added.

I've already made MY version, using http://beef.allrecipes.com/az/ItalianMeatballSandwichCas.asp as a BASE, but I ALSO read all 242 reviews first and made my decisions in advance. Turned out great, but might have been a real disaster had I not sought the advice of the people in the reviews...

I'm fond of using cool whip in desserts. Which one has all the sugar? I'm not OPPOSED to sugar, preferring it over artificial sweeteners, but I never thought of Cool Whip as having much. Whipping cream is more costly, requires the work of beating it and doesn't sit in the refrigerator...

While I'm 58 years old, I've only been cooking for 2-3 years now; always had someone cook for me, it seemed. NOW, it's a hobby of mine, a big part of my life, and something I like to share with others. I still have a WHOLE LOT to learn.