A soy sauce-based marinade gives this moist, crispy chicken rich flavor. To make chicken satay, I vary the ingredients a bit and marinate the meat longer.—Tina Repak Mirilovich, Johnstown, Pennsylvania
From Marysville, Washington, Karen Hamlin shares this tasty treatment for beef that relies on a made-in-moments marinade. "I like to add mushrooms to the skewers and serve the yummy kabobs over hot cooked rice," she writes.
"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, “I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.”
Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.