One year, after we'd purchased half a beef from a local cattle raiser, I went on a full-scale search for new and different recipes. This is one I found - my family loved it from the very first bite. I've shared it with friends at work, too (I'm a waitress). They agree it's a nice change from regular Swiss steak. My husband and I have three children - boys 25 and 21, and a girl 17.
-Barb Benting, Grand Rapids, Michigan
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.—Nan Haring, Portage, Michigan
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
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!
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
As long as I can remember, my favorite room's been the kitchen. My glaze dates back to shortly after my husband (of 23 years now) and I were married. My parents were visiting, I cooked a Sunday ham with this glaze—and I've done it that same way from then on.
Since my husband made his career in the Air Force, we spent years in the city or living in close quarters. When he retired, we decided to plant roots here where we could experience the daily wonder of God's creation. (The rise and set of the sun, silhouetting the mountains in the distance, is breathtaking.) Our children are 17 and 11.