This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal. —Lois Gelzer, Standish, Maine
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
A wonderful sweet-sour citrus glaze makes Jacqui Correa's tender chops tangy and tasty. Quick and easy to prepare, the grilled chops are perfect for picnics and barbecues, she pens from her home in Landing, New Jersey.
A little planning the night before or early in the day is all it takes to get this entree on the take in a hurry. Loaded with vegetables, tender pork and lots of lime flavor, it's and outstanding meal-in-one.
Shonda Ford of DeRidder, Louisiana
“I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too.” Eileen Rande - Farmington Hills, Michigan
From Hendersonville, North Carolina, Karyn Joyner shares this enticing pork roast and chunky tomato sauce. After reducing the tangy sauce on her stovetop, she uses a portion of it to flavor the pork, serving the extra on the side at dinner.
Seasoned with Southwestern zest, this lean beef roast is fork-tender and gets a little kick from salsa. "My husband, Phillip, and our two young daughters raise our own cattle and hogs on a farm just outside Freeburg, Missouri," writes Cathy Sestak. "This one of our favorite ways to eat beef. Enjoy!"
These moist chicken rolls get their appealing look from a golden crumb coating and wonderful spinach and onion filling. They're good right out of the oven, but you can also serve them chilled for an elegant lunch.
Mary Jones of St. Louis, Missouri
Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right "zip". Scott Jones of Tulsa, Oklahoma
"Featuring a twist of citrus, these tender chops have earned a spot on my family's list of favorite dinners," writes Margaret Pache of Mesa, Arizona. "To save time, I bake a double batch and freeze some. The chops reheat so nicely, your family will never guess they're eating leftovers."