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
My wife devised this dish, which is extremely popular with our friends and family. When she asks, "What can I share?" the reply is always, "Bring your beans and sausage...and a few copies of the recipe." — Robert Saulnier, Clarksburg, Massachusetts
You might need a knife and fork for this hearty pizza! Loaded with Italian flavor and plenty of fresh tomatoes, it's bound to become a family favorite. It's even better with a homemade, whole wheat crust! —Debra Kell, Owasso, Oklahoma
Our kids—Garrett, 10, and Heather, 5—love to roll the ground beef and pork mixture into these moist meatballs. We enjoy them prepared in a creamy gravy. But the frozen meatballs also are great additions to soups and stews, or to stir into spaghetti sauce and serve over pasta.
Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! —Barbara Edgington, Frankfort, Ohio
"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
I developed a love for Chicago's deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.
These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. —Kelly Townsend, Syracuse, Nebraska
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped fillets with crusty French bread, mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family.
—Suzanne Pelegrin, Ocala, Florida
“Make this versatile recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan…or just go with the cheddar and cornflake crumbs.”
Marian Pappas - Lake Stevens, Washington