I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri
Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.—Taste of Home Test Kitchen, Greendale, Wisconsin
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.
This family-favorite casserole is perfect for all occasions. But it's especially nice for an Easter brunch—the ham, hard-cooked eggs and asparagus in it are so much a part of that special day. Cinnamon-flavored yeast bread makes a tasty accompaniment for this easy casserole, as do rolls.
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