Meet the Cook: As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together.
-Rochelle Brownlee, Big Timber, Montana
When my husband and I first tasted this delicious ham, we were surprised to learn that the sauce included horseradish. That secret ingredient definitely is the key to its tangy taste. I serve it for Easter and Christmas.
The Swiss steak supper combines tender beef and vegetables in tangy sauce that melds tomato basil under a cheesy topping. It's quick to put together. Add a salad and warm bread, and you have a complete meal.
Meet the Cook: Those who like the taste of Reuben sandwiches and sauerkraut are sure to savor these distinctive meatballs. The recipe was given to me by a good friend, Helga Stremel, who is from Germany and is a wonderful cook.
-Irlana Waggoner, Hays, Kansas
On days I volunteer at church or shuttle between after-school activities, I'm glad this dinner comes together in one skillet. The sauce makes the chops so moist and tender. I also simmer it up with other meats like beef or venison steaks.—Tammy Messing, Ruth, Michigan
Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers.
The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter!
-Helen Miller, Hickory Hills, Illinois