This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher's wife, says she serves it often to satisfy her hardworking family.
My father-in-law grows zucchini, so we try as many different recipes as we can. Stuffed with a sausage-cheese filling, these zucchini boats are hearty enough to be a main dish. We usually serve them with rice.
When looking for an extra-special entree to serve guests, Margaret Pache of Mesa, Arizona can rely on this impressive and appealing recipe. Tender and swirled with tangy tomato stuffing, it’s a sensational way to showcase flank steak.
"Tomatoes and green peppers spooned over the top give this easy-to-prepare macaroni and cheese fresh homemade taste," shares Sharon Ann Sluski from West Ossipee, New Hampshire. Our test kitchen figures her thrifty main dish costs just 94 cents per serving.
DURING my childhood, I lived in an Italian neighborhood in New Jersey. Since both my parents were working, I went home for lunch with my Italian girlfriend.
Lunch was always the same - sausage, fried potatoes, green peppers and onions - but I could never get enough of my favorite meal.
-Amelia Bordas, Springfield, Virginia
Marybeth Wright of Maitland, Florida says it takes her only minutes to make this time-saving pasta toss. Leftover ham, canned ripe olives, sliced mushrooms and roasted red peppers lend plenty of flavor to the colorful combination of tastes.
You know those times when you want to use up a few ingredients and nothing comes to mind? Spaghetti sauce, assorted cheeses, pepperoni and a prebaked pizza crust go together well when you keep them separate. Warm up the crust, then cut it up for dipping in the pizza sauce. —Julie Puderbaugh, Berwick, Pennsylvania
Garlic lovers will literally eat this up! Fresh basil gives it a lovely aroma; crushed red peppers offer a hint of heat; and sun-dried tomatoes make the creamy sandwich spread bright. Terrific on crackers, too. —Anndrea Bailey, Huntington Beach, California
Here's a hearty handheld meal you can eat on the go or pack for a picnic. Serve this versatile sandwich the way the recipe's written or stuff it with the works. —Maribeth Edwards, Follansbee, West Virginia