"I received this recipe from a friend of mine, then tweaked it to suit my family's tastes," says Chris Shields of Monrovia, Indiana. Mountain Dew is the "secret" ingredient in this rich apple dessert that's a snap to make.
Pierogies are dumplings or tiny pies stuffed with a filling, often potatoes and cheese, and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks. —Diane Gawrys, Manchester, Tennessee
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware
I like making this hearty pot roast in winter and serving leftovers the next day. It's not only easy to prepare, but the aroma is just wonderful while it's cooking.—Janell Schmidt Athelstane, Wisconsin
I like to think of myself as a "recipe tinkerer". It's fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own. -Shawn Asiala, Boca Raton, Florida
Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13.
-Rachel Hinz, St. James, Minnesota