I served this at my son's graduation party and kept it warm in a slow cooker after roasting it in the oven. The pork is great by itself or piled high on rolls. Or use it to make BBQ pizza. —Michelle Gauer, Spicer, Minnesota
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm.—Verlyn Wilson, Wilkinson, Indiana
My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, NY
I first tasted this tempting hot turkey salad at a club dinner. Now I serve it at home, and there are never any leftovers. The popover "bowl" is a unique way of serving that always draws comments.
-Mary Anne Mayberry, Fairmont, Minnesota
I created this lasagna, combining two family favorite dishes, for our family's Christmas celebration. It was extra special because my parents had just come back from a trip to Italy. —Deborah Loop, Clinton Township, Michigan
Growing up in South Florida, my culinary taste buds were influenced dramatically by the Cuban culture that so heavily populates the area. They say "the way to a man's heart is through is stomach." Well, this Cuban twist on a crockpot pulled pork will knock the socks off of any man in your life! Serve with rice and beans, or make into a sandwich on Cuban bread. — Kristina Wiley, Jupiter, Florida