Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.
Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana
A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. —Dawn Onuffer, Crestview, Florida
Meet the Cook: As the second oldest of eight children in a busy farm family, I had plenty of opportunity to practice cooking while I was growing up. Now that our three children are grown, I am cooking just for my husband and me - though few weeks pass without visitors. For "country eaters", this hearty pie is perfect!
-Diane Gillingham, Carman, Manitoba
Meet the Cook: Several years back, my sister-in-law brought this recipe on a family camping trip and we fixed it for an outdoor potluck. It was so delicious that I asked if I could have a copy to take with me. It's become a summer standard for us.
Making this dish is a team effort...I put the ingredients together, and my husband handles the grilling. We grow four kinds of wheat and canola on our farm, and we are the parents of four children - ages 18, 17, 15 and 11.
-Lisa Hector, Estevan, Saskatchewan
My interests are reading, gardening...and growing most of the ingredients I use in this dinner!
There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion.
My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
The "secret ingredient" in this recipe is the applesauce. When everything's cooked up, you wouldn't know it's in there...yet the taste's just a bit sweeter.
My mother and grandmother once ran a beanery for a train crew. That inspired a lot of my cooking. In fact, I adapted this recipe from one of theirs.
Luckily for me, my husband likes to eat what I fix as much as I like to cook it! He and I have three children, all now grown, and six grandchildren.
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
Meet the Cook: This is a special meal in our house - as soon as I get ribs, I know which dish my family will ask me to make.
My husband and I have three children, ages 8, 6 and 3. So I've automatically learned to be a versatile cook!
-Joanne ShewChuk, St. Benedict, Saskatchewan
Meet the Cook: Always a favorite with my children, grandchildren and friends, these delectable meatballs take little time to prepare because they don't need to be browned before being added to the sauce. I've found that the meatballs taste best if they are mixed just until all the ingredients are blended.
-Ann Rath, Mankato, Minnesota
It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.