I am not a big fan of Jell-O, but Thanksgiving dinner would not be complete without this salad. You can use low-fat or fat-free sour cream, and it still tastes good. One year my hostess tried to replace this salad with another and there was mutiny among her guests. For sizes, I use two three oz. (or one six oz.) packages Jell-O and 8 oz crushed pineapple with juice to 20 oz. drained. It is a very forgiving recipe, looks festive on the table, and everyone loves it.

I made this recipe as written after I read RedJanet's review. I don't own the cookbook, but I Googled the recipe and found it online here https://deliciouslyella.com/2016/01/23/book-two-recipe-chickpea-quinoa-and-turmeric-curry/. The recipe was good but next time I make it I would probably substitute cauliflower for the potatoes, similar to how the cauliflower is prepared here https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas/ In this recipe, I substituted 1/2 c of quinoa for the couscous. I also hope that RedJanet will see this review and consider trying this Epicurious recipe as we enjoyed it very much.

Easy and tasty rice casserole. It was a little too salty for our tastes, though. I would cut the salt to 3/4 teaspoons or use low-sodium chicken broth.

As written, this recipe boring, flat, not at all compelling. I was able to rescue the recipe by adding some honey (I am not vegan but if you are, agave syrup would work) to balance the spicy flavors and give it some depth. It still did not have a enough peanut flavor, but the honey made it edible.

This recipe needs to be made a day in advance for flavors to meld but is a very good and easy creamy spinach side dish. I often make only a third of the recipe when I am cooking for two and use a one quart baking dish.