Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers!
-Rosemary Jesse, Cabool, Missouri
Like a new late-night snack, appetizer or after-school treat? This one—which comes from the Potato Board—packs plenty of crunchy goodness...and just think of all the soup, mashed potatoes, fried patties and casseroles that you'll be able to make with the leftovers!
When I had to make a dinner with Mennonite theme, I came up with this meaty main dish. Most often, I serve it with salad, soup and bread. The apple juice gives the pork a wonderful flavor, and the cabbage taste isn't too strong.
My husband and I have two grown children. We raise corn and soybeans and feed out cattle here, plus we also grow specialty-cut fresh flowers.
People in my part of Tennessee love potato dishes! This one tickles my fancy so much I couldn't help sharing it.
I'm a widow with five grown children and eight grandchildren. I make these potatoes when they come to visit for family suppers and holidays. Most often, I serve them alongside meat and vegetables—but, with the cheese, they could be a main dish all by themselves.
These potatoes taste just like the deep-fried kind, but they're easier and less messy to make since they're baked. They're great served with fish or any meat dish. See if this doesn't become on of your family's favorites.
Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon.
Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say.
My husband's a farmer, and we have five children - all of them now grown.
-Beverly Swanson, Red Oak, Iowa