Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life.
-Shirley Marshall, Michigantown, Indiana
I've heard that these tender ribs and cornmeal dumplings were typical chuck-wagon fare for cowboys on the trail. I like making them for me and my husband, Bud, on cold rainy days. Our house smells so inviting when these ribs are simmering on the stove.
-Evelyn Hynd, Gravette, Arkansas
This faster version of traditional chicken and dumplings uses canned broth. It is ready to eat in about a third of the time, thanks to chicken breasts and purchased biscuit mix.—Edna Hoffman, Hebron, Indiana
My mother was a great cook and I learned so much from her. Ten years ago, I entered this hearty recipe in a contest and won. It's great all year and one of our workers' favorites when I take it to the field during harvest.—Pat Habiger, Spearville, Kansas