Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.
I've relied on this recipe many times as a soothing finish to a hectic day...and since I usually have all the ingredients on hand, there's no last- minute rush to the store, either.—Judy Larson, Greendale, Wisconsin
I discovered this among my collection of Southern recipes, and when I fixed these meatballs for my husband, there wasn't one left! The lemon sauce gives a nice tang to the taste buds.—Taj Renee Brown, San Antonio, Texas
These individual round loaves are tasty with your favorite potatoes on the side...but they're even better (and more fun) when served as giant meatballs on top of spaghetti!—Phyllis Miller, Hunta, Ontario
Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal!—Mrs. Bernard Snow, Lewiston, Michigan