Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves.
-Joan MacKinnon, Brooklyn, Nova Scotia
As a new bride, I came across the original version of this recipe in a newspaper. I changed it around some and tried it out on my groom. It became a family favorite—not to mention a great easy main course for unexpected company!
With our children both grown, my husband's still my "guinea pig". I love to experiment with new dishes...family and friends say I never follow a recipe!
The usual reaction to this casserole is that it's a nice mix of sweet and tart—and a quite unusual use of rhubarb! I like rhubarb, but I'm not a dessert person. So I always though there should be more to it than pies and cobblers.
Meet the Cook: This one-skillet supper gets served regularly in our farmhouse!
We cash-crop plus run a 400-head cow-calf operation...I have a large garden to keep up with during growing season...and, if that isn't enough to keep me busy, I also work full-time in my husband's tractor dealership. So I appreciate easy recipes like Fruited Chops that I can prepare quickly.
-Teresa Lillycrop, Puslinch, Ontario
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband—who has a hearty appetite for down-home cooking—commented, "You can make this anytime!"
We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!
When it comes to cooking, I'm not "chicken" about experimenting—I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad—it's become a favorite! Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.—Peggy Gwillim, Strasbourg, Saskatchewan
This recipe originally called for chicken; in addition to pork, I've tried it with grouse for a change of pace.
The area I live in is very rural, and so many of my visitors stay overnight. Some of those friends send me fresh raspberries before they arrive as a hint they'd like me to serve this dish!