Gather family and friends for one of the most enduring traditions of all: Sunday dinner. Whether you’re planning a cookout with the neighbors, preparing a succulent roast for your in-laws, or just carving out some slow-down time for your family, the following foods will create lasting memories.
Steak with Chipotle-Lime Chimichurri
“Steak gets a flavor kick from chimichurri. This piquant all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish.”
—LAUREEN PITTMAN RIVERSIDE, CALIFORNIA
For a holiday meal any time of year, this tender turkey meat loaf is perfect. Jazzed up with a cranberry glaze, it’s a mouthwatering dish.
—MOLLIE BROWN LOS ANGELES, CALIFORNIA
PREP: 30 MINUTES + STANDING
BAKE: 45 MINUTES MAKES: 6 SERVINGS
1 cup seasoned stuffing cubes
½ cup milk
1 egg, beaten
1 celery rib, finely chopped
1 small onion, grated
1 small carrot, grated
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon pepper
3 to 4½ teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1½ pounds lean ground turkey
½ cup whole-berry cranberry sauce
½ cup ketchup
⅛ teaspoon hot pepper sauce
1. In a large bowl, combine stuffing cubes and milk. Let stand for 10 minutes; break up stuffing cubes with a fork. Stir in the egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
2. Bake, uncovered, at 375° for 25 minutes; drain if necessary. Combine the cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes longer or until no pink remains and a thermometer reads 165°.
HOME STYLE TIP
“To ensure a tender meat loaf, avoid overmixing. Follow the recipe to combine the other loaf ingredients, then crumble meat over the top and mix just until combined. Gently pat the mixture into a loaf shape. Try different meat loaf toppings. Salsa, marinara, barbecue sauce and even jarred tapenade could yield tasty results.”
—TASTE OF HOME TEST KITCHEN
This is one of my all-time-favorite slow cooker recipes. When the weather turns chilly, it’s always comforting to come home to a warm home-cooked meal like this one.
—MARY HANKINS KANSAS CITY, MISSOURI
PREP: 30 MINUTES COOK: 6 HOURS MAKES: 6 SERVINGS
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt, divided
½ teaspoon pepper, divided
1 tablespoon olive oil
1½ pounds sweet potatoes, cut into 1-inch pieces
2 medium parsnips, cut into ½ inch pieces
1 large sweet onion, cut into chunks
⅓ cup sun-dried tomatoes (not packed in oil)
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1 can (14½ ounces) reduced-sodium beef broth
¾ cup dry red wine or additional reduced-sodium beef broth
1. Cut roast in half; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
2. Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
3. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.
My sister, who has always had a knack for tossing spices and ingredients together, introduced this dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could proudly share with all of us.
—LISA PETERS DEWITT, NEW YORK
PREP: 15 MINUTES + MARINATING
GRILL: 25 MINUTES
MAKES: 6 SERVINGS (⅔ CUP SAUCE)
¾ cup canola oil
⅓ cup soy sauce
¼ cup white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
2 pork tenderloins (1 pound each)
MUSTARD SAUCE
½ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
⅛ teaspoon crushed red pepper flakes, optional
1. In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
2. Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
4. In a small bowl, combine the sauce ingredients; serve with pork.
My traditional lasagna is a real crowd-pleaser. With ground beef, Italian sausage, a from-scratch tomato sauce and rich cheeses, it’s hearty and delicious. I get lots of compliments when I put together and share this wonderful dish.
—DONNA PATTERSON DAVENPORT, IOWA
PREP: 40 MINUTES BAKE: 1 HOUR + STANDING MAKES: 12 SERVINGS
1 pound lean ground beef (90% lean)
8 ounces mild or hot Italian sausage
1 can (15 ounces) tomato puree
2 cans (6 ounces each) tomato paste
3 tablespoons dried parsley flakes, divided
2 tablespoons sugar
1 tablespoon dried basil
1½ teaspoons salt, divided
1 garlic clove, minced
2 eggs, lightly beaten
3 cups (24 ounces) cream-style cottage cheese
½ cup grated Parmesan cheese
½ teaspoon pepper
9 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
1. In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and the remaining parsley and salt.
3. Spread ½ cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a third of the cheese mixture, 1⅓ cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice.
4. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.
My tender, savory beef roast practically melts in your mouth. The recipe looks a little complex, but the hands-free oven time makes it my go-to company recipe on chilly winter days.
—MARY KAY LABRIE CLERMONT, FLORIDA
PREP: 30 MINUTES COOK: 1¾ HOURS MAKES: 8 SERVINGS
1 boneless beef chuck roast (2½ to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1½ teaspoons kosher salt
½ teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10½ ounces) condensed beef consomme, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
½ pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water
1. With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast.
2. In an ovenproof Dutch oven, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
3. Cover and bake at 350° for 1¾ to 2¼ hours or until meat is tender. Remove roast to a serving platter; keep warm.
4. Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
These savory homemade meatballs are always well-received. Folks really like the tangy sauce that showcases hot pepper sauce to give the meatballs a little kick.
—BETSY SMITH SAN DIEGO, CALIFORNIA
PREP: 30 MINUTES BAKE: 45 MINUTES
MAKES: 4 SERVINGS
1 egg, lightly beaten
½ cup unsweetened applesauce
1 cup soft bread crumbs
1 teaspoon salt
¼ teaspoon pepper
1 pound ground beef
SAUCE
1 can (10¾ ounces) condensed tomato soup, undiluted
¼ cup water
½ teaspoon sugar
½ teaspoon prepared horseradish
3 to 5 drops Worcestershire sauce
3 to 5 drops hot pepper sauce
1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1½-in. balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-qt. baking dish.
2. Combine sauce ingredients; pour over meatballs. Cover and bake at 325° for 45-50 minutes or until meat is no longer pink.
HOME STYLE TIP
“For added nutrition, I replace some of the bread crumbs with wheat germ in my homemade meatballs.”
—MARGUERITE Z. CHESTNUT HILL, MASSACHUSETTS
Here’s a creamy, cheesy casserole that makes second helpings a must!
—LYNNE GERMAN CUMMING, GEORGIA
PREP: 25 MINUTES BAKE: 25 MINUTES
MAKES: 6 SERVINGS
8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% milk
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
½ cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1½ teaspoons steak seasoning
½ teaspoon dried basil
1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, ½ cup cheddar cheese, ½ cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
2. Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Editor’s Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Smoked sausage and zesty seasonings like onion and garlic taste great in this casserole. It’s especially satisfying during the colder months.
—JENNIFER SEEVERS NORTH BEND, OREGON
PREP: 35 MINUTES BAKE: 10 MINUTES MAKES: 5 SERVINGS
5 medium potatoes, peeled and quartered
½ cup reduced-fat sour cream
¼ cup reduced-sodium chicken broth
1 package (14 ounces) smoked turkey kielbasa, sliced
½ pound sliced fresh mushrooms
1 cup chopped onion
1 garlic clove, minced
¼ cup shredded reduced-fat cheddar cheese
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain.
2. Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms and onion until vegetables are tender. Add garlic; cook 1 minute longer.
3. Spread half of the potato mixture into a 9-in. x 5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano.
4. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Slightly sweet roast pork is magnificent served on a bed of mesclun with fresh goat cheese and roasted veggies. If prosciutto is unavailable, use thin deli ham in the stuffing.
—ANTHONY GUAETTA PEABODY, MASSACHUSETTS
PREP: 50 MINUTES BAKE: 1½ HOURS + STANDING MAKES: 12 SERVINGS
1 bottle (750 milliliters) sweet white wine
2 cups water
2 cups sugar
2 tablespoons ground ginger
2 cinnamon sticks (3 inches)
3 whole cloves
4 medium Bosc pears, peeled and quartered
1 boneless pork loin roast (3 to 4 pounds)
¾ teaspoon salt, divided
½ teaspoon pepper, divided
8 thin slices prosciutto (about 4 ounces)
¼ cup butter, cubed
1. In a saucepan, combine the wine, water, sugar, ginger, cinnamon sticks and cloves; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add pears; cover and simmer for 15-20 minutes or until tender.
2. Using a slotted spoon, carefully remove pears and cool to room temperature. Continue to simmer poaching liquid, uncovered, for 15-25 minutes or until reduced to 2 cups. Remove and discard cinnamon sticks and cloves. Set liquid aside.
3. Cut a lengthwise slit down center of roast to within ½ in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to ¾ -in. thickness. Remove plastic; sprinkle the meat with ½ teaspoon salt and ¼ teaspoon pepper. Top with prosciutto and pears. Roll up jelly-roll style, starting with a long side; tie roast with kitchen string.
4. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 1½ to 2 hours or until a thermometer reads 160°. Cover and let stand 10-15 minutes before slicing.
5. Add remaining salt and pepper to poaching liquid and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in butter until melted. Serve with meat.
Guests will be so surprised by the beautiful presentation of homemade beef stew. Puff pastry makes a fancy (yet easy) crust.
—SARA MARTIN BROOKFIELD, WISCONSIN
PREP: 1¼ HOURS BAKE: 30 MINUTES MAKES: 6 SERVINGS
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 medium carrots, cut into 1-inch pieces
1 to 2 medium red potatoes, cut into 1-inch pieces
1 cup sliced celery (½ -inch pieces)
½ cup chopped onion
1 garlic clove, minced
2 cans (10½ ounces each) condensed beef broth, undiluted
1 can (14½ ounces) diced tomatoes, undrained
1 teaspoon each dried parsley flakes, thyme and marjoram
¼ teaspoon pepper
2 bay leaves
1 cup cubed peeled butternut squash
3 tablespoons quick-cooking tapioca
1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed
1 egg yolk
¼ cup heavy whipping cream
1. In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. Discard bay leaves. Stir in squash and tapioca; return to a boil. Cook for 5 minutes. Remove from the heat; let cool for 10 minutes.
3. Meanwhile, on a lightly floured surface, roll out puff pastry to ¼ -in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin.
4. Fill six greased 10-oz. ramekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each ramekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops.
5. Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
Here’s a sensational meal in one. The wild rice mixture bakes in the same dish as the turkey tenderloins, which makes serving and clean-up a breeze.
—LOIS KINNEBERG PHOENIX, ARIZONA
PREP: 1 HOUR BAKE: 1 HOUR
MAKES: 6 SERVINGS
3 cups water
1 cup uncooked wild rice
½ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
1 tablespoon butter
1 tablespoon canola oil
3 tablespoons all-purpose flour
½ teaspoon rubbed sage
½ teaspoon salt, divided
⅛ teaspoon pepper
¾ cup reduced-sodium chicken broth
½ cup fat-free milk
2 turkey breast tenderloins (¾ pound each)
1 teaspoon dried parsley
⅛ teaspoon paprika
1. In a saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
2. Combine the flour, sage, ¼ teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray.
3. Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey.
4. Cover casserole and bake at 350° for 60-70 minutes or until a thermometer inserted in turkey reads 170°. Slice turkey; serve with rice.
My friend Mary shared the wonderful recipe for spaghetti sauce that’s become an annual tradition at our campers’ potluck.
—HELEN ROWE SPRING LAKE, MICHIGAN
PREP: 30 MINUTES COOK: 6 HOURS MAKES: 9 SERVINGS (2¼ QUARTS)
1 pound bulk Italian sausage
½ pound ground beef
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes
1 can (10¾ ounces) condensed tomato soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon sugar
½ teaspoon pepper
½ teaspoon dried basil
¼ teaspoon dried oregano
Hot cooked spaghetti
1. In a large skillet, cook the sausage, beef, onion, celery and garlic in oil over medium heat until meat is no longer pink; drain. In a 4-qt. slow cooker, combine the diced tomatoes, tomato soup, mushrooms, tomato sauce, tomato paste, sugar and seasonings. Stir in sausage mixture.
2. Cover and cook on low for 6-8 hours or until flavors are blended. Serve sauce with spaghetti.
A blend of paprika, onion powder, garlic and cayenne go on the skin and inside the cavity to create a delicious, slightly spicy roast chicken. The aroma of this dish while it’s cooking drives my family nuts.
—MARGARET COLE IMPERIAL, MISSOURI
PREP: 20 MINUTES BAKE: 2 HOURS + STANDING MAKES: 8 SERVINGS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
¾ teaspoon garlic powder
½ teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered
1. In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity.
2. Bake, uncovered, at 350° for 2 to 2½ hours or until a thermometer inserted in the thigh reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving.
Everyone loves rich and cheesy scalloped potatoes. This dish is my own creation—it’s a combination of three different recipes! Besides tasting good, it’s foolproof to make. The ingredients won’t separate during baking.
—MABEL COURTNEY WAUSEON, OHIO
PREP: 25 MINUTES BAKE: 50 MINUTES MAKES: 12 SERVINGS
5 pounds medium potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 can (14½ ounces) chicken broth
1 pound diced fully cooked ham
1 cup process cheese sauce
½ cup sliced celery
¼ cup chopped onion
¼ cup mayonnaise
Salt and pepper to taste
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into ¼ -in. slices. Spread in greased 3-qt. baking dish.
2. In large saucepan, melt butter. Stir in flour until smooth; add the broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in the remaining ingredients. Pour over potatoes and toss gently to coat.
3. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.
Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day.
—JEANNIE KLUGH LANCASTER, PENNSYLVANIA
PREP: 25 MINUTES COOK: 8 HOURS MAKES: 8 SERVINGS
1 cup water
1 cup beer or beef broth
½ cup beef broth
¼ cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 boneless beef chuck roast (4 pounds), trimmed
1 teaspoon onion salt
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
3 large sweet onions, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water
1. In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Chicken potpie was a favorite childhood food, but my mother never wrote the recipe down. After some trial and error, I came up with a version that tastes just like hers!
—BRENDA SAWATZKY NIVERVILLE, MANITOBA
PREP: 20 MINUTES BAKE: 45 MINUTES
MAKES: 6 SERVINGS
1 cup chopped celery
¼ cup chopped onion
2 tablespoons butter
2¼ cups water, divided
1½ cups diced cooked chicken
1 cup frozen mixed vegetables
¾ cup uncooked thin egg noodles
1 tablespoon chicken bouillon granules
¼ teaspoon pepper
2 tablespoons cornstarch
Pastry for single-crust pie (10 inches)
1. In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
2. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
3. Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
4. Bake at 350° for 45-55 minutes or until browned. Let stand 5 minutes before serving.
My turkey recipe accomplishes every cook’s wish—a bird that brings the flavor of seasonings and herbs in every bite. It’s the perfect centerpiece for your celebration, and it’s very easy to prepare.
—CAROLINE WAMELINK CLEVELAND HEIGHTS, OHIO
PREP: 20 MINUTES BAKE: 3½ HOURS + STANDING
MAKES: 14 SERVINGS
8 tablespoons butter, softened, divided
3 garlic cloves, minced
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 turkey (14 to 16 pounds)
¾ teaspoon salt
¾ teaspoon pepper
3 large onions, quartered, divided
3 garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 cans (14½ ounces each) chicken broth
3 cups white wine or additional chicken broth
3 celery ribs, cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
1. In a small bowl, combine 5 tablespoons butter, minced garlic, poultry seasoning and minced rosemary and thyme. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Rub remaining butter over skin of turkey. Sprinkle salt and pepper over turkey and inside cavity.
2. Place two onions, garlic cloves and rosemary and thyme sprigs inside the cavity. Place turkey on a rack in a large shallow roasting pan. Pour broth and wine into pan. Add celery, carrots and remaining onion.
3. Bake, uncovered, at 325° for 3½ to 4 hours or until a thermometer reads 180°, basting occasionally. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing. If desired, thicken pan drippings for gravy.
There’s nothing left on the platter when I make these for the guys at work. The spices and brown sugar make an excellent rub.
—ERIC BRZOSTEK EAST ISLIP, NEW YORK
PREP: 30 MINUTES + CHILLING BAKE: 1½ HOURS MAKES: 8 SERVINGS
¾ cup packed brown sugar
2 tablespoons mesquite seasoning
4½ teaspoons garlic powder
4½ teaspoons paprika
1 tablespoon dried minced onion
1 tablespoon seasoned salt
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon pepper
1 teaspoon salt
8 pounds pork spareribs, cut into serving size pieces
3½ cups barbecue sauce
1. In a small bowl, combine the first 10 ingredients. Rub over ribs; cover and refrigerate overnight.
2. Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour; drain. Brush some of the barbecue sauce over ribs. Bake, uncovered, for 30-45 minutes or until tender, basting occasionally with barbecue sauce.
Moist and tender on the inside and crispy on the outside, my recipe is like fried chicken without the work or mess.
—BILL EGAN BURLINGTON, MASSACHUSETTS
PREP: 20 MINUTES + STANDING BAKE: 55 MINUTES MAKES: 6 SERVINGS
1 cup dry bread crumbs
1 tablespoon seafood seasoning
½ teaspoon garlic salt
½ teaspoon Creole seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
⅛ teaspoon pepper
¾ cup buttermilk
½ cup all-purpose flour
1 broiler/fryer chicken (4 to 5 pounds), cut up
1 tablespoon butter, melted
1. In a shallow bowl, combine the first eight ingredients. Place buttermilk and flour in separate shallow bowls. Coat chicken with flour, then dip in buttermilk and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Let stand for 10 minutes.
2. Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear.
Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: ¼ teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
You’ll want to make stuffing more often once you try these elegant pork chops. Just a few ingredients give them such fabulous flavor!
—TASTE OF HOME TEST KITCHEN
PREP: 30 MINUTES BAKE: 25 MINUTES
MAKES: 4 SERVINGS
4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
¼ teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
¼ teaspoon dried thyme
½ cup white wine or chicken broth
2 tablespoons all-purpose flour
¾ cup chicken broth
1. Cut a pocket in each chop by slicing almost to the bone. Fill each chop with ½ cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper.
2. In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm.
3. In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove toothpicks from pork chops; serve chops with gravy.
HOME STYLE TIP
When creating the pockets in the pork chops, use a paring knife to make a slit in the chop’s fatty side. Cut almost to the other side but not through to the bone. Spoon stuffing mixture into the pocket and secure the opening with toothpicks.
My stew recipe is chock-full of tender meatballs and veggies. It’s sure to warm you up when there’s an autumn chill in the air.
—JOAN CHASSE BERLIN, CONNECTICUT
PREP: 1 HOUR Cook: 30 MINUTES MAKES: 10 SERVINGS (2½ QUARTS)
3 eggs, lightly beaten
⅔ cup seasoned bread crumbs
⅓ cup grated Parmesan cheese
Dash pepper
½ pound each ground beef, pork and veal
4 medium potatoes, peeled and cubed
3 medium carrots, sliced
1½ cups chopped celery
1 medium onion, cut into wedges
1 garlic clove, minced
1 envelope onion soup mix
2¼ cups water
1 cup frozen peas
4½ teaspoons minced fresh parsley
1. In a large bowl, combine the eggs, bread crumbs, cheese and pepper. Crumble beef, pork and veal over mixture and mix well. Shape into 1½-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink.
3. Place the meatballs, potatoes, carrots, celery, onion and garlic in a Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through.
Very hearty and very delicious is how I describe these ribs. I sometimes finish them in a slow cooker for 8-10 hours on low, instead of baking.
—SUSAN KINSELLA EAST FALMOUTH, MASSACHUSETTS
PREP: 30 MINUTES BAKE: 1½ HOURS
MAKES: 8 SERVINGS
4 pounds bone-in beef short ribs
1 teaspoon pepper, divided
½ teaspoon salt
3 tablespoons canola oil
3 celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1 cup dry red wine or reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 fresh rosemary sprig
1 fresh oregano sprig
1 bay leaf
1. Sprinkle ribs with ½ teaspoon pepper and salt. In an ovenproof Dutch oven, brown ribs in oil in batches. Remove and set aside.
2. In the drippings, saute the celery, carrots, onion, red pepper and garlic until tender. Add wine, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half.
3. Return ribs to the pan. Add broth and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven.
4. Cover and bake at 325° for 1½ to 2 hours or until meat is tender.
5. Remove ribs and keep warm. Discard herb bag. Skim fat from pan juices; thicken if desired.
Hash browns, ham and cheese make a dish that’s sure to satisfy the whole family. You’ll love that it preps in just 10 minutes!
—NANCY SCHMIDT DELHI, CALIFORNIA
PREP: 10 MINUTES BAKE: 1 HOUR
MAKES: 10 SERVINGS
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1½ cups (6 ounces) shredded cheddar cheese
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
½ cup butter, melted
⅓ cup chopped green onions
½ teaspoon pepper
TOPPING
2 cups crushed cornflakes
¼ cup butter, melted
1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle over top.
2. Bake, uncovered, at 350° for 1 hour or until heated through.
This stew is so hearty and tastes even better the next day—if there are any leftovers! It goes great with fresh hot bread.
—ABBEY MUELLER ENID, OKLAHOMA
PREP: 30 MINUTES COOK: 6 HOURS MAKES: 8 SERVINGS
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, chopped
2 tablespoons canola oil
2 cups water
¼ cup all-purpose flour
3 medium carrots, sliced
3 medium potatoes, peeled and cubed
2 cups frozen corn
1½ cups frozen cut green beans
1 can (15 ounces) Italian tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
Dash ground cloves
2 bay leaves
1. In a large skillet, brown the beef and onion in oil; drain. Transfer to a 5-qt. slow cooker. Combine water and flour; pour over beef. Stir in the remaining ingredients.
2. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Discard bay leaves.
Fresh rosemary adds great flavor to the convenience products used in a comforting shepherd’s pie. Great on cold days, it makes a filling meal served with slices of corn bread.
—MELISSA HASS GILBERT, SOUTH CAROLINA
PREP: 35 MINUTES BAKE: 20 MINUTES MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (10¾ ounces) condensed cream of celery soup, undiluted
1 can (8½ ounces) peas and carrots, drained
1 jar (4½ ounces) sliced mushrooms, drained
¼ cup water
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder, divided
½ teaspoon salt
¼ teaspoon pepper
2 cups prepared instant mashed potatoes
1 package (3 ounces) cream cheese, softened and cubed
¼ cup sour cream
¼ cup grated Parmesan cheese
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, ½ teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate.
2. In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top of pie. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned.
My family has enjoyed this delicious Cajun specialty for many years.
—LIZZIE H. WHITTEN OAK GROVE, LOUISIANA
PREP: 25 MINUTES BAKE: 1 HOUR MAKES: 8 SERVINGS
12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1½ cups cubed cooked chicken
1½ cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14½ ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
½ to 1 teaspoon pepper
½ to ¾ teaspoon dried thyme
1. In a large heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients.
2. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid is absorbed.
Perfect for fall, this hearty meal combines sweet roasted veggies and pork with a savory crumb coating.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MINUTES BAKE: 1½ HOURS + STANDING MAKES: 8 SERVINGS
1 boneless pork loin roast (2 to 3 pounds)
4½ teaspoons honey
1 tablespoon molasses
1½ teaspoons spicy brown mustard
2 teaspoons rubbed sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
½ cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 large celery root, peeled and cut into ½ -inch cubes
1 large rutabaga, peeled and cut into ½ -inch cubes
1 large sweet potato, peeled and cut into ½ -inch cubes
1 large onion, cut into wedges
2 tablespoons canola oil
½ teaspoon salt
¼ teaspoon pepper
1. Place roast on a rack in a shallow roasting pan coated with cooking spray. In a small bowl, combine the honey, molasses and mustard; brush over roast. In another small bowl, combine the sage, thyme and rosemary; set aside. Combine the bread crumbs, Parmesan cheese and 2 teaspoons of the herb mixture; press onto roast.
2. In a resealable plastic bag, combine the celery root, rutabaga, sweet potato, onion, oil, salt, pepper and remaining herb mixture; toss to coat. Arrange vegetables around roast.
3. Bake, uncovered, at 350° for 1½ to 1¾ hours or until a thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
Wow friends and family with tender beef encased in a golden horseradish crust. Roasted garlic boosts the mouthwatering flavor even more.
—LAURA BAGOZZI DUBLIN, OHIO
PREP: 30 MINUTES + COOLING
BAKE: 45 MINUTES + STANDING
MAKES: 8 SERVINGS
1 whole garlic bulb
1 teaspoon olive oil
⅓ cup prepared horseradish
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon pepper
⅓ cup soft bread crumbs
1 beef tenderloin roast (3 pounds)
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan.
3. Bake at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
This simple souffle bursts with flavor. The crispy topping of cheese hides a creamy layer of turkey underneath. If I don’t have turkey on hand, I use chicken instead.
—SHARON AMIDON GUTHRIE, OKLAHOMA
PREP: 40 MINUTES BAKE: 1¼ HOURS
MAKES: 8 SERVINGS
6 eggs
¼ cup butter, cubed
1 cup chopped fresh mushrooms
¼ cup all-purpose flour
½ teaspoon salt
2 cups 2% milk
3 cups cubed cooked turkey breast
SOUFFLE LAYER
⅓ cup butter, cubed
1 shallot, finely chopped
⅓ cup all-purpose flour
½ teaspoon salt
1½ cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1½ cups (6 ounces) shredded Swiss cheese
1. Separate eggs; let stand at room temperature for 30 minutes. Grease a 2½-qt. souffle dish and lightly sprinkle with flour; set aside.
2. In a large skillet over medium-high heat, melt butter. Add mushrooms; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Add turkey; heat through. Transfer to prepared dish.
3. For souffle layer, in a small saucepan over medium-high heat, melt butter. Add shallot; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Transfer to a large bowl; stir in spinach and cheese.
4. Stir a small amount of hot spinach mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
5. In a large bowl with clean beaters, beat the egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Pour over turkey layer.
6. Bake at 325° for 1¼ to 1½ hours or until the top is puffed and center appears set. Serve immediately.
HOME STYLE TIP
“Room-temperature egg whites beat up fluffier than cold ones, producing a light and airy souffle. Beat egg whites just until they hold stiff peaks when the beaters are lifted. Stir a small portion into the souffle batter, then quickly and gently fold in the rest. Have your baking dish ready and the oven preheated so you can start baking right away.”
—TASTE OF HOME TEST KITCHEN
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Serve it with couscous and a freshly tossed green salad.
—KARA FIRSTENBERGER CARDIFF, CALIFORNIA
PREP: 30 MINUTES BAKE: 35 MINUTES MAKES: 6 SERVINGS
6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
½ cup dried cranberries
⅔ cup chopped walnuts
⅓ cup packed fresh parsley sprigs
⅔ cup dry bread crumbs
½ teaspoon salt
½ teaspoon pepper
2 eggs
1 tablespoon Dijon mustard
½ cup all-purpose flour
1. Flatten chicken to ¼-in. thickness. In a small bowl, combine cheese and cranberries. Spoon ¼ cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
2. Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
3. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.
Tender corned beef brisket is a wonderful treat for St. Patrick’s Day. The tangy sauce is a perfect complement.
—PAT SCHMELING GERMANTOWN, WISCONSIN
PREP: 2¾ HOURS
BAKE: 25 MINUTES + STANDING
MAKES: 12 SERVINGS
1 corned beef brisket with spice packet (3 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
¼ cup butter
1 cup packed brown sugar
⅔ cup ketchup
⅓ cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish
1. Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2½ hours or until meat is tender.
2. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside.
3. In a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.
For the best results, I like to serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon.
—WARNER BEATTY NIAGARA FALLS, ONTARIO
PREP: 40 MINUTES + COOLING
COOK: 30 MINUTES
MAKES: 6 SERVINGS (¾ CUP SAUCE)
1 whole garlic bulb
1½ teaspoons olive oil, divided
1 beef flank steak (1½ pounds)
1 teaspoon coarsely ground pepper
¾ teaspoon salt
2 tablespoons butter, divided
½ cup reduced-sodium beef broth
1 cup dry red wine or ¼ cup grape juice and ¾ cup additional reduced-sodium beef broth
¼ cup thinly sliced green onions
1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with ½ teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
2. Sprinkle steak with pepper and salt. In a large nonstick skillet coated with cooking spray, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned.
3. Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
4. Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half.
5. Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.
Looking for a seafood casserole that tastes gourmet? Try my recipe. The Cajun flavor comes through the cheese topping, and the confetti of green onions and red peppers makes it a pretty dish to serve guests.
—EMORY DOTY JASPER, GEORGIA
PREP: 35 MINUTES BAKE: 15 MINUTES + STANDING MAKES: 8 SERVINGS
½ cup all-purpose flour
1 tablespoon Cajun seasoning
½ teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
4 thin slices prosciutto or deli ham, cut into thin strips
½ pound medium fresh mushrooms, quartered
2 tablespoons butter
4 green onions, chopped
2 garlic cloves, minced
1 cup heavy whipping cream
8 ounces fontina cheese, cubed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated Romano cheese
1. In a large resealable plastic bag, combine the flour, Cajun seasoning and pepper. Add shrimp, a few at a time, and shake to coat.
2. In a large skillet over medium heat, cook shrimp in oil in batches until golden brown. Drain on paper towels. Transfer to an ungreased 13-in. x 9-in. baking dish; top with prosciutto. Set aside.
3. In the same skillet, saute mushrooms in butter until tender. Add onions and garlic; cook 1 minute longer. Add cream and fontina cheese; cook and stir until cheese is melted. Remove from the heat; stir in peppers. Pour over prosciutto. Sprinkle with remaining cheeses.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
Here’s the perfect dish for a memorable family dinner. Mouths will water over this juicy prime rib.
—MARGARET DADY GRAND ISLAND, NEBRASKA
PREP: 30 MINUTES BAKE: 3 HOURS + STANDING MAKES: 12 SERVINGS (1½ CUPS CREAM)
1 bone-in beef rib roast (6 to 8 pounds)
3 garlic cloves, sliced
1 teaspoon pepper
HORSERADISH CREAM
1 cup heavy whipping cream
2 tablespoons prepared horseradish
2 teaspoons red wine vinegar
1 teaspoon ground mustard
¼ teaspoon sugar
⅛ teaspoon salt
Dash pepper
1. Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2¾ to 3¼ hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour.
3. Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.
Lasagna’s always been a family favorite. Because my children and husband aren’t very fond of veggies, I started sneaking them into my lasagna and they hardly notice! The recipe feeds a crowd and is great for family reunions.
—CATHERINE YODER NEW PARIS, INDIANA
PREP: 25 MINUTES BAKE: 55 MINUTES + STANDING MAKES: 10-12 SERVINGS
2 pounds ground beef
1 package (16 ounces) frozen California-blend vegetables
2 eggs, beaten
3 cups (24 ounces) 2% cottage cheese
2 jars (26 ounces each) spaghetti sauce
12 no-cook lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese
1. In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
2. Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
3. Cover and bake at 375° for 50 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
To create a tasty dinner where north meets south of the border, I roll local Alaskan halibut fillets into flour tortillas. It’s one of my most-requested recipes and a mainstay for potlucks.
—CAROLE DERIFIELD VALDEZ, ALASKA
PREP: 45 MINUTES BAKE: 40 MINUTES MAKES: 12 SERVINGS
3 pounds halibut fillets
½ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cayenne pepper
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) green enchilada sauce
1 cup (8 ounces) sour cream
1 cup mayonnaise
2 cans (4 ounces each) chopped green chilies
2 cans (10 ounces each) mild enchilada sauce
4 cups (16 ounces) shredded Colby-Monterey Jack cheese
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives
1. Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
3. Flake fish with two forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chilies, onion mixture and fish. Spread ½ cup mild enchilada sauce into each of two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1 cup cheese.
4. Place a heaping ⅓ cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top.
5. Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake enchiladas, uncovered, 10-15 minutes longer or until cheese is melted.
Steak gets a flavor kick from chimichurri. This piquant all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish.
—LAUREEN PITTMAN RIVERSIDE, CALIFORNIA
PREP/TOTAL TIME: 30 MINUTES
MAKES: 8 SERVINGS
2 cups chopped fresh parsley
1½ cups chopped fresh cilantro
1 small red onion, quartered
5 garlic cloves, quartered
2 chipotle peppers in adobo sauce
½ cup plus 1 tablespoon olive oil, divided
¼ cup white wine vinegar
¼ cup lime juice
1 tablespoon dried oregano
1 teaspoon grated lime peel
1¼ teaspoons salt, divided
¾ teaspoon pepper, divided
2 beef flat iron steaks or top sirloin steaks (1 pound each)
1. For chimichurri, place the parsley, cilantro, onion, garlic and chipotle peppers in a food processor; cover and pulse until minced. Add ½ cup oil, vinegar, lime juice, oregano, lime peel, ½ teaspoon salt and ¼ teaspoon pepper; cover and process until blended. Cover and refrigerate until serving.
2. Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain; serve with chimichurri.
With its generous portions, my sweet and spicy recipe is great for feeding a crowd. I love this entree because the chicken thighs and country-style ribs are affordable.
—PHYLLIS SCHMALZ KANSAS CITY, KANSAS
PREP: 15 MINUTES + MARINATING BAKE: 1½ HOURS MAKES: 8 SERVINGS
1½ cups apple cider or juice
½ cup maple syrup
9 garlic cloves, peeled and crushed
3 tablespoons canola oil
3 tablespoons soy sauce
2 cinnamon sticks (3 inches)
3 whole star anise
¾ teaspoon crushed red pepper flakes
8 pork spareribs (about 5½ pounds)
8 bone-in chicken thighs (about 3 pounds)
1. In a large bowl, combine the first eight ingredients. Divide 1½ cups marinade between two large resealable plastic bags; add spareribs and chicken to separate bags. Seal bags and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Place ribs and chicken, skin side up, in separate greased shallow roasting pans.
3. Bake at 350° for 1½ to 2 hours or until tender, basting occasionally with reserved marinade.
It’s wonderful to have a beef roast that’s both extra special and extra easy. This one delivers on both counts.
—BEVERLY SWANSON RED OAK, IOWA
PREP: 20 MINUTES BAKE: 3 HOURS
MAKES: 12 SERVINGS
1 boneless beef rump roast or chuck roast (3 pounds)
3 tablespoons canola oil
1 cup hot water
1½ teaspoons beef bouillon granules
¼ cup ketchup
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
2 teaspoons caraway seeds
1 teaspoon salt
½ teaspoon pepper
2 bay leaves
2 tablespoons all-purpose flour
¼ cup cold water
Cooked potatoes and carrots, optional
1. In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain.
2. In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves.
3. Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm.
4. In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding additional water if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.
Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for the cheesy and satisfying shells.
—BLAIR LONERGAN ROCHELLE, VIRGINIA
PREP: 45 MINUTES + CHILLING
BAKE: 45 MINUTES MAKES: 10 SERVINGS
20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded Italian cheese blend, divided
½ cup grated Parmesan cheese
¼ cup prepared pesto
1 egg, beaten
1 jar (26 ounces) spaghetti sauce, divided
1. Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1½ cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
2. Spread ¾ cup spaghetti sauce into a greased 13-in x 9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove casserole from refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
This is one of my oldest, best-loved recipes from my mother. I like to serve it over hot, buttery egg noodles.
—NANCY CARNES CLEARWATER, MINNESOTA
PREP: 40 MINUTES COOK: 25 MINUTES MAKES: 4 SERVINGS
1 egg, lightly beaten
½ cup soft bread crumbs
2 tablespoons chopped onion
½ teaspoon celery salt
¼ teaspoon dried marjoram
⅛ teaspoon garlic salt
⅛ teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
¾ cup water
⅓ cup sour cream
Hot cooked egg noodles
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1½-in. balls.
2. Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
3. Stir in sour cream; heat through (do not boil). Serve with noodles.
Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.
—RIAN MACDONALD POWDER SPRINGS, GEORGIA
PREP: 1 HOUR BAKE: 1½ HOURS MAKES: 16 SERVINGS (6¼ CUPS SAUCE)
1 pound dried figs, quartered
1 cup sherry or reduced-sodium chicken broth
1 medium lemon, sliced
1 cinnamon stick (3 inches)
2 whole cloves
1 boneless rolled pork loin roast (4 to 5 pounds)
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon pepper
½ cup orange juice
¼ cup honey
2 tablespoons cornstarch
2 cups reduced-sodium chicken broth
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside.
2. Sprinkle roast with salt, ground cinnamon and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
With five kinds of cheese and a rich cream sauce, these pasta roll-ups are so flavorful. Keep them in mind when you want an impressive main course for special Sunday guests.
—MARY JANE JONES WILLIAMSTOWN, WEST VIRGINIA
PREP: 35 MINUTES BAKE: 30 MINUTES + STANDING MAKES: 10 SERVINGS
10 uncooked lasagna noodles
1 package (8 ounces) cream cheese, softened
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
1½ teaspoons Italian seasoning
¼ teaspoon salt
SAUCE
3 tablespoons butter
4 tablespoons all-purpose flour
½ teaspoon pepper
¼ teaspoon salt
2 cups chicken broth
1 cup heavy whipping cream
TOPPING
½ cup shredded Gruyere cheese
½ cup grated Parmesan cheese
1. Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread ½ cup cheese mixture over each noodle; carefully roll up.
2. For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
3. Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan.
4. Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
I always use the leftovers from our big holiday turkey to make these little potpies. I think my family enjoys them more than the original feast!
—LILY JULOW GAINESVILLE, FLORIDA
PREP: 40 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
4⅓ cups sliced baby portobello mushrooms
1 large onion, chopped
1 tablespoon olive oil
2½ cups cubed cooked turkey
1 package (16 ounces) frozen peas and carrots
¼ teaspoon salt
¼ teaspoon pepper
¼ cup cornstarch
2½ cups chicken broth
¼ cup sour cream
TOPPING
1½ cups all-purpose flour
2 teaspoons sugar
1½ teaspoons baking powder
1 teaspoon dried thyme
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons cold butter
1 cup buttermilk
1 tablespoon canola oil
1. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in the turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins.
2. In a large bowl, combine the flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling.
3. Bake, uncovered, at 400° for 20-25 minutes or until topping is golden brown and filling is bubbly. Let stand 5 minutes before serving.
Honey, smoky chipotle pepper and soy sauce help to flavor this no-fuss pork tenderloin. Serve it with veggies or rice for a satisfying meal.
—DIANE COTTON FRANKLIN, NORTH CAROLINA
PREP: 15 MINUTES BAKE: 20 MINUTES MAKES: 6 SERVINGS
½ teaspoon garlic powder
½ teaspoon ground chipotle pepper
½ teaspoon pepper
2 pork tenderloins (1 pound each)
1 tablespoon canola oil
½ cup honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1. Combine the first three ingredients; rub over pork. In a large ovenproof skillet, brown pork in canola oil on all sides.
2. In a small bowl, combine the honey, soy sauce, vinegar and sesame oil; spoon over pork. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
When temperatures drop, people in our region start craving the ultimate French-Canadian comfort food—savory meat pie, or tourtiere.
—VIVIANNE REMILLARD ST. JOSEPH, MANITOBA
PREP: 25 MINUTES BAKE: 50 MIN.
MAKES: 6 SERVINGS
Pastry for double-crust pie (9 inches)
1¼ pounds lean ground beef (90% lean)
1¼ pounds ground pork
1 medium onion, chopped
⅓ cup water
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon dried sage leaves
¼ teaspoon ground cloves
¼ teaspoon pepper
½ cup soft bread crumbs
1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
2. In a large skillet, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in water and seasonings, then bread crumbs.
3. Spoon into prepared pastry. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top of pie.
4. Bake at 375° for 50-60 minutes or until crust is golden brown.
Small-town suppers are a big part of our fall social calendar in rural Canada.
When my neighbors and I have people over for supper, we go all out—inviting a thousand of our closest friends, relatives and complete strangers with a taste for good home cooking.
Our St. Joseph Fall Supper is one of countless community meals that have become a tradition in Manitoba and across the Canadian prairie. The menus vary; what stays the same is that the workers are local volunteers, the food is made from family recipes, and the diners come back for seconds and walk away happy and full!
Most of these meals are held in the fall as fundraisers. Ours began 19 years ago as a way to finance a community hall. Now it’s an annual event here, held the third Sunday in October in the new hall we’ve built with the proceeds. As the supper’s volunteer organizer, I’ve watched attendance grow to our present record: 1,125 hungry guests.
Since this is a French area, we spotlight ethnic dishes such as tourtiere (meat pie), pork hock ragout (stew) and tarte au sucre (sugar pie). We always get high marks from those who rate community fall suppers on their food, friendliness and service. One couple drove all night from the next province to eat with us again. That’s quite a testimonial!
My main duty is making sure there are enough helpers for our workstations. Luckily, St. Joseph is known for its community spirit. More than half our population of 150 will take part as cooks, servers, dishwashers and greeters. To get a head start, we meet a few weekends in advance to prepare the meat pies, peel potatoes and dice veggies for several kinds of salads. Local women help bake 90 dozen white, brown, multigrain and raisin buns.
Big-batch cooking is familiar, since many of us have families and farmhands to feed. Harvest is usually over by the time fall supper rolls around. But sometimes we end up rushing from the fields to the hall kitchen, swapping our work boots for aprons.
Early on supper day, we begin barbecuing 450 pounds of beef on a rotisserie 4 feet deep and 6 feet long. My husband, Rheal, and his brothers built the titanic barbecue to accommodate 33 roasts at once! At suppertime, Rheal and our sons, Rejean and Marcel, are among the volunteers who man the meat-carving station. Daughter Julie clears tables, while Josee, our youngest, serves as one of the kitchen minions filling punch-bowl-size serving dishes with hominy, coleslaw, green and yellow beans and mashed potatoes.
Josee loves working beside experienced cooks. Last fall, she learned about meatballs from a woman who prepared them as rations for World War II. A lady who helps make our pie shells taught her how to roll out a crust with a glass bottle.
Diners begin arriving shortly before 4 p.m., and we try to keep the buffet moving. That was quite a trick the day three charter buses from Winnipeg came in a convoy! Usually people don’t mind the wait, because they enjoy visiting before filling their plates. For many, socializing is every bit as important as the food.
Our kitchen crew always takes time to check the food line for familiar faces. The next day, a few of us come back to the hall to make a Monday lunch from leftovers. We often serve another hundred who couldn’t make it to the supper or who want to chat about the night before.
It’s rewarding to see generations of neighbors working as a team, just as our ancestors built the town we live in today. And our fall supper-goers truly appreciate the big helpings of food and togetherness. There’s always room for more friends—and some pie!