Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.
An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".
MY MOTHER'S FAMILY was of German descent and enjoyed sausages and frankfurters. This recipe was one of their favorites.
I don't know if Mother made up this recipe or if it was handed down to her, but it's scrumptious and can be made in portions small enough to satisfy two people.
-Kathryn Curtis, Lakeport, California
"THE browned potatoes give this dish a special tasty touch. Not only do they pick up the flavor of the ham, but, piled on the platter surrounding the slices of ham, they are the perfect embellishment to make this entree very attractive.
"A pastor's wife shared her recipe for this colorful all-in-one skillet meal that she frequently brings to church dinners," writes subscriber Gene Pitts from Wilsonville, Alabama. "Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix."
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break.
Everyone used to say my mom made the best pasties in the world. This is her recipe.
-Vivienne Abraham, Detroit, Michigan
Whenever I make this dish for friends and family, I'm reminded of the wonderful scent of the Maine orchards where we picked our own apples every fall until we moved to Missouri last year. The aroma of the pork and apples certainly takes the chill out of crisp autumn air.
-Louise Keithley, Columbia, Missouri