In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator—and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home!
Of course, I like using this mustard in my own kitchen as well—in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip".
Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to.
I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown.
-Joyce Vivian, Mitchell, Ontario
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
I made this sauce for my family years ago, then the recipe got misplaced in my recipe file. I was making a ham for company and my husband requested the cherry sauce because it was so good. It took a little hunting, but I finally found the recipe and we had this deliciously spiced sauce over ham.
—Sue A. Jurack
This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.
"This recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient," reports Ruth Bogdanski of Grants Pass, Oregon. "Our gang won't eat lamb without this mint sauce."
We love to use this versatile mayo on any sandwich, but it's especially good on a BLT or grilled hamburgers. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal. —Cindie Haras, Jupiter, Florida
The recipe for Spiced Rhubarb's been in my family for years—it was handed down to me by my mother, who got it many decades ago from her mother.
This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast!
As for me, I'm a country girl. I was born in the country, and I'm still here.