Meet the Cook: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them!
Our home's on a river, and my husband, our three boys - 12, 10 and 9 - and I enjoy camping and boating.
-Valerie Jordan, Kingmont, West Virginia
I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. —Kathy Bowron, Cocolalla, Idaho
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them "the best ever." The recipe has its roots in the Calgary Stampede, an annual Western and agricultural fair and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.) —Sandra Cothran, Ridgeland, South Carolina
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. "This recipe was given to me several years ago," notes Ellen Thompson from Springfield, Ohio. "My family never grows tired of it."
These crispy steaks will earn raves when you serve them for dinner. "My husband asks me to prepare this recipe regularily," says Denice Louk of Garnett, Kansas. "I like it because it's so easy to make."
Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool.
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. —Mary Tallman, Arbor Vitae, Wisconsin
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. —Kimberly Burke, Chico, California