When Jennifer P. makes lasagna in her Abilene, Texas kitchen, she stirs a can of jellied cranberry sauce into the tomato sauce. “It gives an extra spark that has folks coming back for seconds,” she assures.
I learned to cook when I was growing up on a dairy farm and was a member of 4-H. This is one of my favorite recipes—it makes good use of the abundance of squash we always seem to have in summer and fall. You'll also find it freezes well.—Marilyn Stroud, Larsen, Wisconsin