I first made this for an open house 3 years ago and everybody liked it. It's very easy to make and tastes delicious. Cheesecake is popular in these parts - it's fun to have it for an appetizer instead of dessert for a change.
I was born in Arkansas, and this recipe is one I grew up on. Well, actually, there never really was a recipewe just threw it together till it tasted good!
Chicken and Dumplings is so easy and filling...you can fix it for anyone anytime. Sometimes, if my husband and I are going off fishing all day (my favorite hobby is fishingand more fishing!). I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes.
In the summer, I make a big batch of these delicious slushy fruit cups and store them in the freezer. They make great snacks and are wonderful to have on hand when friends stop by. We also like them with blueberries, raspberries, muskmelon and cherries.
A friend's husband, who's a chef, came up with these light and fluffy fritters accompanied perfectly by a sweet-tart jam. I would never ask a chef to divulge his secrets, so I created my own version. I serve them with soups and barbecued chicken or pork.
“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long.
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.
Ellie Rausch of Goodsoil, Saskatchewan
My family loves this spicy tomato dish. I came up with the recipe about 25 years ago, after eating a similar dish on vacation in New Mexico. I came home and tried to duplicate it from memory, with delicious results!
Meet the Cook: No matter when I've made these - for breakfast, brunch or lunch - they have never failed. I have not had them fall once. I often get asked for the recipe. -Jean Ference, Sherwood Park, Alberta