These savory hens are a tasty sized-right twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings, reveals Ruth Andrewson of Leavenworth, Washington. "The hens smell so good while baking, folks can hardly wait to eat," she smiles.
When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often.
After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them.
I have three grown children—plus five grandchildren whom I keep supplied with frozen yogurt and cookies!
The way I came upon this mix is very fitting—a friend gave me a container of it as a gift one Christmas. The next year, I gave it to many friends, all dressed up in decorated mason jars. Every single one asked for the recipe!
I learned to cook through trial and error. I've been doing it for 30 years...it's my favorite pastime.
My husband and I live on a 50-acre farm, where we breed and race horses. We also raise chickens and lambs. Our six children are grown, and now we're t
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.
You'll find that this dish is very versatile—more special than everyday but easy enough to make anytime.
Sweet potatoes aren't as popular here in New England as in some parts of the country. I had a friend from Maryland many years ago, however, and we enjoyed swapping recipes. This one's a combination of hers and one I already had in my file.
Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life.
-Shirley Marshall, Michigantown, Indiana
Meet the Cook: The day I first made this, we'd invited a neighbor - a bachelor farmer - over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons (17, 16 and 13) enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy.
-Kathy Smith, Granger, Indiana
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.