"A moist stuffing with apples and raisins is great with pork chops, so I decided to try it is venison chops, too," relates field editor Sue Gronholz of Beaver Dam, Wisconsin. "My husband, Todd, keeps our freezer full of venison. These chops are tasty and tender and special enough for company."
"My husband, Willard, and I own a hunting lodge and host about 16 hunters a week at our camp," says Edna Ylioja from Lucky Lake, Saskatchewan. "The slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The recipe makes lots of savory gravy to serve over mashed potatoes."
Our 4-year-old son, Lukas, named this savory pie for the Saturday morning farmer's market that's held near our state capitol. Most of the fresh ingredients called for in the recipe can be found there and baked into this deliciously different entree. —Teri Schuman, Oregon, Wisconsin
This special pie tastes just like veal Parmesan in a savory pastry crust. My daughter often asked me to make it for her birthday dinner. I've also make it with chicken, and it's just as tasty. —Grace Epperson
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. —Helen Lamison
With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks
One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets—they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. —Vicky Henry
This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluck—it slices so nicely, you can easily dish it up for a crowd. —Liza Taylor
This tastes just like beef stew in a pie crust! My daughter and I serve it to our families often, and everyone loves it. The pie is especially good made the day before so the flavors can blend. I sometimes double the recipe so we're sure to have leftovers. —Karol Sprague
These tempting puffs are an elegant alternative to a traditional chicken pie. The recipe combines the delicate flavor of chicken cordon bleu with the impressive look of beef Wellington. The individual pies are simple to serve...and cleanup is a breeze! —Kathy Gounaud
Warwick, Rhode Island
It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. —Sharon Ann McCray
San Francisco, California