This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. —Michelle Rhodes, Fort Bliss, Texas
Deli flavors combine in this one-of-a-kind quiche. Serve a little Thousand
Island dressing on the side for that authentic Reuben taste…at about $1 a slice. We bet no deli can beat that! —Barbara Nowakowski, North Tonawanda, New York
This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.—Jeri Butters, Englewood, Florida
Corned beef gets a touch of sweetness with a maple syrup glaze. Even people who say they don't care for corned beef will ask for seconds when served this one. This recipe was passed down from my great-grandmother.—Gayle Macklin, Vail, Arizona
Teacher, Corona Foothills Middle School, Vail, Arizona
WHEN I was child, every Saturday night was Red Flannel Night. Grandpa and I wore our red flannel underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat Red Flannel Stew spooned over fluffy Southern style biscuits. Grandma learned to make the stew from earlier generations.