This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.Darlene Morris, Franklinton, Louisiana
When I first fixed this, we were living on a ranch along a river with lots of game. Wild turkey can be dry, but not prepared this way! Of course, it's just as tasty with store-bought turkey. And the gravy it makes is out of this world.
I'm a widow with two children, five grandchildren and a great-grandchild.
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.
Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers!
-Rosemary Jesse, Cabool, Missouri
Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more!
I'm a mostly at-home mom. I like to sew and read. I also enjoy gardeningwe grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.
Neighbors happened to drop in the first time I made these...they loved them!
I say my hobby's crafting. Actually, though, it's helping my husband with ranch work and running after the kids. We have four of them, from 13 to 9.
When I had to make a dinner with Mennonite theme, I came up with this meaty main dish. Most often, I serve it with salad, soup and bread. The apple juice gives the pork a wonderful flavor, and the cabbage taste isn't too strong.
My husband and I have two grown children. We raise corn and soybeans and feed out cattle here, plus we also grow specialty-cut fresh flowers.
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce.
My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too.
-Phyllis Berenson, Cincinnati, Ohio
Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship!
Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there.
-Patti Henson, Linden, Texas
Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed!
I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands.
-Lucia Johnson, Massena, New York