“A friend gave me this recipe using wheat, which I replaced with barley,” notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
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Cream Cheese and Swiss Lasagna
January 31, 2011 By Leave a Comment
I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland
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Garden-Fresh Zucchini
January 22, 2011 By Leave a Comment
From North Ridge, California, Winnie Smith has a simple way to jazz up garden-fresh zucchini. “I like to cook sliced zucchini in vegetable juice with a little dry onion soup mix,” she comments. “Even people who don’t normally like zucchini enjoy this dish.”
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Mixed Fruit Salad
January 16, 2011 By Leave a Comment
“This recipe is a variation on a dish I tried at a work potluck. I added caramel topping to jazz up the whipped topping, and because it tastes so good with apples.”
JayCee Synowiecki – Omaha, NE
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Greek-Style Supper
January 3, 2011 By Leave a Comment
Alice Bower’s hearty Greek-Style Supper is an all-in-one meal that’s sure to become a favorite. The Roanoke, Illinois coook adds a pinch of cinnamon to make the dish shine, and feta cheese offers just the right flavor. Better still, there’s minimal prep work and clean up should be just as easy! With 6 grams of fiber per serving, it’ll fill you up on a busy night.
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Oven-Fried Chicken with Cranberry Sauce
January 1, 2011 By Leave a Comment
This tender dish pairs a crisp coating of herbs and breadcrumbs with sweet-tart cranberries, creating a lean and satisfying entree. Donna Noel – Gray, Maine
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Pork Chop Cover-Up
December 30, 2010 By Leave a Comment
“One evening, I cut up leftover barbecued pork chops and added them to a vegetable stir-fry I was fixing for dinner,” recalls Karen Bullard from Casper, Wyoming. “The meat added a hearty zip to the dish.”
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Peach-Stuffed French Toast
December 26, 2010 By Leave a Comment
With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! Thanks to Julie Robinson in Little Chute, Wisconsin for sharing this stand-out dish.
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Time-Easing Taco Bake
December 21, 2010 By Leave a Comment
Whenever we have tacos for supper, I usually end up with a dab of all the fillings. To use them up the next day, I make this main dish my family loves. I press two tubes of refrigerated crescent rolls into a 10-inch by 15-inch jelly roll pan to form a crust. I sprinkle it with the leftover taco-seasoned meat and bake it until golden. Then I add some shredded cheddar cheese and pop it back in the oven until the cheese is melted. I immediately top it with our leftover chopped lettuce, tomatoes, ri
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Spinach Steak Pinwheels
December 20, 2010 By Leave a Comment
“I wow family and friends with this impressive-looking dish that’s as easy to make as it is delicious. Even those who don’t like spinach seem to like it!” Mary Ann Marino – West Pittsburg, PA
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