My wife devised this dish, which is extremely popular with our friends and family. When she asks, "What can I share?" the reply is always, "Bring your beans and sausage...and a few copies of the recipe." — Robert Saulnier, Clarksburg, Massachusetts
I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The meat is so tender and tasty topped with a simple tangy glaze. Leftovers make excellent Reuben sandwiches.
-Perlene Hoekema, Lynden, Washington
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. —Ruth Andrewson, Leavenworth, Washington
A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it. —Deana Briggs, Maud, Texas
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops.
My family loves perogies, so I decided to create my own version. I took these to a Christmas party and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. —Kim Wallace, Dover, Ohio