Creamy Tortellini Carbonara sent in by Cathy Croyle calls for only five ingredients and comes together in mere moments.
The Davidsville, Pennsylvania cook simmers a rich bacon and Parmesan cheese sauce in one pan while boiling packaged tortellini to perfection in another. Then she combines the two to create a memorable main dish.
"Add more cheese or additional parsley to the sauce to fit your family's taste," Cathy recommends.
I love burritos, but the frozen ones are so high in salt and chemicals. So I created these. They're great to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
Our family loves this hearty stew. I like to serve steaming helping in old-fashioned soup plates with thick crusty slices of homemade bread. To get the 11 cups of chopped cabbage for this stew, you'll need to start with a small head of cabbage, about 2 to 2-1/2 pounds. Or for quicker prep, substitute coleslaw mix from the produce department.—Karen Ann Bland, Gove, Kansas
Friends we hadn't seen for a while dropped by unexpectedly. They were on a tight schedule, and if I wanted them to stay for supper, I needed to fix something quickly. I didn't have time to make lasagna, so I created this special dish.—Julia Trachsel, Victoria, British Columbia