Meet the Cook: With six grown daughters who visit us frequently, I have plenty of chances to serve this family favorite - whether we are making steaks, pork chops, burgers or bratwurst. I've even served it with more formal ham dinners. The recipe comes from my mom, who was a cook at local restaurants and resorts.
Here on the tree farm my husband and I run, we also grow potatoes. They are a staple that's always as close as my root cellar when I prepare this dish.
-Ardis Kohnen, Rudolp
Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day.
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
Meet the Cook: For years, this salad has been a "must" at family dinners and special occasions. It's as pretty as it is good, so it's nice for serving at holiday feasts besides. My husband and I have three children, all grown, and a granddaughter.
-Janet England, Chillicothe, Missouri
Meet the Cook: All my favorite recipes are quick, simple and tasty. I came across this salad while looking for something to make with honey. Substituting several of the ingredients, I served it to my husband and two teenage daughters. It was a hit!
-Mary Lou Hawkins, Brook Park, Ohio