I LOVE harvesttime and being able to cook with all the fresh produce gathered from gardens and groves.
Since there's so much of everything, I try to be creative by enhancing old recipes with slight variations. That's what happened with these baked apples. The spices and touch of orange make the flavor just perfect!
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
"Anytime I get a craving for a chocolaty treat, I whip up a dish of this rich pudding in the microwave," explains field editor Anne Boesiger of Meridian, Idaho. "Using milk chocolate chips is another delicious option."
This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served.
-Patty Kile, Elizabethtown, Pennsylvania.
"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi.
-Joan Newberry, Indiana, Pennsylvania
From the first time I tasted this salad dressing, it has been a favorite at our house, served almost exclusively. It's quick to prepare, and it's easily made "light" by using fat-free or light mayo.
-Patty Brewer, Kansas City, Missouri
I hate the thought of making too much and having leftovers for a week, so I've pared down my recipes. This one is simple and quick to prepare, plus the carrot, green pepper and celery make it nutritious and colorful. It's great served with cheddar-topped baked potatoes.Judi Brinegar, Liberty, North Carolina
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba