A bag of fresh nectarines shared by my neighbor inspired this grilled pork recipe. The salad is delicious served with corn bread as a quick lunch or light, summer supper.Robyn Limberg-Child, St. Clair, Michigan
This moist stuffing, with its fruity blend of raisins and tart cherries, is a sweet twist on a traditional version. It's a tasty complement to tender poultry slices. Be prepared to dish up second helpings when you serve this bird.
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
This has become a famous dish around our house! I like to make it for company, and friends are always asking me for the recipe. It's so versatile. You can serve it with fish, ham, turkey or chicken.
My hobby is collecting recipes. I've put together 12 large notebook-sized books of them over the yearsin alphabetical order. Asparagus is up front, of course!
My husband and I were both raised on farms. We're retired now and enjoying life on our place surrounded by trees, birds and squirrels.
I like to "spice up" my meat dishes with peppers, and this Basque Piperadeadapted from a Spanish recipeis a family favorite. The bright red and green peppers look especially good with meats like pork, chicken or seafood...but I use the sauce to season beef when I cook that, too.
This flavorful main course is a great company offering. The tenderloin tastes wonderful and looks so pretty when it's sliced to reveal a golden apricot center. In the 15 years I've been using this recipe, it has never failed me.
Our family adores autumn and anything to do with pumpkins! We all love this recipe because it is warm and comforting. It's so easy to put together on a cool fall evening after a day of work or raking leaves. —Mandy Howison, Renfrew Pennsylvania
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking!
-Georgia Edgington, Crystal, Minnesota
Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor.
Our home is on 20 acres where we have hay and horsesmy husband, our two children, (8 and 6) and I ride a lot.