Although it’s just the two of us, I buy family packs of ground beef. I divide each pack into 1/4- or 1/2-pound portions to freeze for use in casseroles, hamburgers and meatballs. —Kristin McPherson, Moultrie, Georgia
“My husband often orders patty melts at restaurants, so I started fixing them at home,” says Leah Zimmerman of Ephrata, Pennsylvania. “I added horseradish to give them more zip, and now he loves them my way.”
To devise this recipe, I just experimented with ingredients I had on hand—and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!—Nadine Behrend, Everett, Washington
Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first.