SINCE our three daughters are now away from home, I cook just for the two of us. However, sometimes I like to prepare larger amounts while I'm in the kitchen so I can freeze some for later.
These cabbage rolls make a hearty and tasty meal when accompanied by slices of old-fashioned rye bread. —Lucille Proctor
Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon.
Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say.
My husband's a farmer, and we have five children - all of them now grown.
-Beverly Swanson, Red Oak, Iowa
These moist tender chops get delicious flavor from Dijon mustard, onions and apple slices. Or try replacing the apples with pineapple rings for an appealing variation. I like to serve mashed sweet potatoes with this main course, along with a simple salad.
Meet the Cook: Those who like the taste of Reuben sandwiches and sauerkraut are sure to savor these distinctive meatballs. The recipe was given to me by a good friend, Helga Stremel, who is from Germany and is a wonderful cook.
-Irlana Waggoner, Hays, Kansas
I used to make these chops for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. Everything on our menu, which features steaks, seafood, chicken, pasta and burger, is made to order from scratch, using fresh ingredients.—Linda Martin, Bartlett, Tennessee
Apples are a sweet and surprising addition to tender potatoes and leftover bratwurst in this stovetop supper. "Having grown up in the Midwest, I love a meat-and-potatoes meal," notes Marcia Graves-Wilbur from Indian Harbour Beach, Florida. "If I can make it all in one pot, it's an added bonus."
"I have tried many different ways to use up leftover roast beef, but my husband says this is the best!" reports Emma Magielda from Amsterdam, New York. "I experimented until I came up with all the right ingredients for this nicely seasoned dish."