Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.
When you have a taste for ham but don't want to have lots of leftovers, reach for this recipe. Individual ham slices make just the right amount and take just minutes to cook.—Lorraine Carr, Seattle, Washington
WHEN our two children went away to school, I had to learn how to adjust my recipes for just my husband and me. There were too many leftovers!
I started gathering recipes with smaller amounts, and my daughter was on the lookout for me, also. This is one she sent, and I make it often.
-Eleanor Carroll, Ellicott City, Maryland
SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare.
The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. —Linda Gaido
New Brighton, Pennsylvania
THIS delicious dish was served by my sister-in-law years ago for her daughter's graduation party.
She shared the recipe with me, and I've made it many times, adjusting it to the number of people I'm serving. The secret ingredient is horseradish, which gives the dressing a little zing!
-Norma Sliper, Moorhead, Minnesota
"I know you'll relish this doubly delicious dish," writes Ella West of Lake Charles, Louisiana. "Yogurt and mustard give golden oven-baked chicken a tangy taste, while cornflake crumbs provide plenty of crunch."
THIS SALAD is ideal for one or two people, but I've often increased the recipe to take to potlucks.
For variety, I'll sometimes add chopped pickles or shredded cheese. In summer, fresh tomatoes add color and flavor.
-Ruth Griggs, South Hill, Virginia
This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.
“My family would never eat turnips until I served them this way,” says Debbie Henry from Phelpston, Ontario. This downsized version goes well with turkey, ham or roast beef.
TIP: A pound of turnips yields about 2 cups chopped.