With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona
Treat your family to a meal filled with Mediterranean flair when you serve up these succulent slices of pork. Our home economists created a garden-fresh cucumber sauce to go with the herb-seasoned entree.
Susan Tuma of Faribault, Minnesota perks up pork tenderloin with an easy rub that's both sweet and spicy. "We make this dish all summer long, and I get loads of requests for the recipe because the meat is so moist and flavorful," Susan says. "The leftovers make great sandwiches, too."
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.