My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. —Gayle Jefferson, Las Vegas, Nevada
This old-fashioned mock chicken dish, actually made of tender perfectly seasoned pork, is one that my mom relied on often during 55 years of marriage. The delicious gravy is so good over mashed potatoes.
-Barbara Hyatt, Folsom, California
My Grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our two young daughters. —Michele Madden, Washington Court House, Ohio
Apple, raisins and spices give this tasty sausage-rice casserole a taste of autumn. We enjoy it with a green salad on a cold fall day. It would be a nice potluck dish, too—just double the recipe if needed.
I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken , beef or pork.
—Barbara Gerriets of Topeka, Kansas
Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too.
Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren.
-Madeline Strauss, Clinton Township, Michigan
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side.
I love using convenience items, like the crescent rolls in this easy recipe. When I serve it to guests, they always ask me for the recipe. To hurry along the preparation of this dish, I frequently brown a few pounds of sausage ahead of time and keep it in the freezer.—LaChelle Olivet, Pace, Florida