Janet Sprute, Lewiston, Idaho
Turkey takes center stage in this dish paired with several interesting flavors. Garlic, ginger and apricot enhance the old favorite without loading on lots of calories.
1 bone-in turkey breast (5 to 6 pounds)
2 garlic cloves, peeled and thinly sliced
1 tablespoon sliced fresh gingerroot
1/2 cup white wine or reduced-sodium chicken broth
1/3 cup reduced-sugar apricot preserves
1 tablespoon spicy brown mustard
2 teaspoons reduced-sodium soy sauce
With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic and ginger slice into each slit.
Place turkey in a large bowl; pour 1/4 cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
Bake at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving. yield: 12 servings.
Fresh gingerroot is found in the produce section. It should have a smooth skin. When stored in a resealable storage bag, unpeeled gingerroot can be frozen for 1 year. When needed, peel and grate.
Christy Hinrichs
Parkville, Missouri
The cooked coleslaw-and-cranberry topping on these beer-boiled brats can be served either warm or cold. It makes a very tasty and colorful change from kraut or more conventional condiments.
4 cups beer or nonalcoholic beer
3 teaspoons celery salt, divided
2 teaspoons minced garlic
2 packages (19-1/2 ounces each) turkey bratwurst links
6 cups broccoli coleslaw mix
2/3 cup chopped red onion
4 teaspoons canola oil
2/3 cup dried cranberries
1/4 cup red wine vinegar
2 tablespoons honey
10 brat buns, split
In a Dutch oven, bring the beer, 2 teaspoons celery salt and garlic to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until firm and cooked through.
Meanwhile, in a large skillet, saute coleslaw mix and onion in oil for 7-9 minutes or until tender. Stir in the cranberries, vinegar, honey and remaining celery salt; heat through. Set aside.
Drain bratwurst. Grill, covered, over medium heat or broil 4 in. from the heat for 2 to 2-1/2 minutes on each side or until browned. Serve on buns with coleslaw mixture. yield: 10 servings.
Sundra Hauck
Bogalusa, Louisiana
This is a Lenten favorite at our home. I serve it right out of the roaster with corn on the cob and boiled potatoes.
1 pound butter, cubed
3 medium lemons, sliced
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2-1/2 pounds uncooked shell-on medium shrimp
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink. Serve warm with a slotted spoon. yield: 10 servings.
Karla Johnson
East Helena, Montana
I love to make this pasta whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that’s missing from most other meat, pasta and tomato casseroles.
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese
In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce the heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 350° for 25-30 minutes or until bubbly and heated through. yield: 8 servings.
Dorothy Pritchett
Wills Point, Texas
I season turkey with a blend of rosemary, garlic and paprika. Because I rub that mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is lower-in-fat yet delicious. It’s the perfect addition to large holiday gatherings.
8 to 10 garlic cloves
3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
1 bone-in turkey breast (4 pounds)
In a food processor, combine the garlic, rosemary, oil, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. Let stand for 10-15 minutes. Discard toothpicks. yield: 11 servings.
Sabrina Hickey
Columbus, Ohio
Jambalaya is a catchall for meat and seafood, making it a favorite of my husband! It’s sure to warm everyone up on a chilly night.
1/2 teaspoon mustard seed
1/2 teaspoon coriander seeds
1/2 teaspoon whole peppercorns
1/2 teaspoon dill seed
1/2 teaspoon whole allspice
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1/2 pound boneless pork, cut into 1-inch cubes
1 medium onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
2 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cups water, divided
1/2 cup tomato puree
2 tablespoons minced fresh parsley
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/8 teaspoon apple pie spice
2 bay leaves
1/2 pound uncooked small shrimp, peeled and deveined
Hot cooked rice
Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and remaining water if necessary. Discard bay leaves and spice bag. Serve with rice. yield: 16 servings.
Cathy Huppe
Georgetown, Massachusetts
I got this recipe from a friend, and I’ve often served it at church potlucks. I always go home with an empty dish! It’s nice because it’s creamy, just a little spicy and unique.
1 medium onion, chopped
4 ounces reduced-fat cream cheese
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups cubed cooked turkey breast
1/4 cup chopped pecans, toasted
12 flour tortillas (6 inches), warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 cup fat-free milk
2 tablespoons canned chopped green chilies
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro. yield: 12 servings.
Toasting nuts is a quick and easy way to unleash their earthy flavors. This means you can use fewer of them in your recipe, cutting calories but keeping all the taste.
Melissa Polk
West Lafayette, Indiana
Ground cumin, chili powder and a can of Mexican diced tomatoes easily jazz up my goulash recipe. You can even prepare the elbow macaroni in the slow cooker.
1 pound lean ground beef (90% lean)
4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cups water
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups uncooked elbow macaroni
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
Cover and cook on low for 5-6 hours or until heated through. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender. yield: 12 servings.
Sister Judith LaBrozzi
Canton, Ohio
Crisp apples lend autumn appeal to my chunky chicken salad. I sometimes serve it on a bed of lettuce with a sliced tomato on top…or mounded inside melon slices. You can dice the ingredients smaller and use as a sandwich filling.
4-1/2 cups diced cooked chicken
1-1/2 cups diced apples
3/4 cup halved green grapes
6 tablespoons sweet pickle relish
6 tablespoons mayonnaise
6 tablespoons prepared ranch salad dressing
3/4 teaspoon onion salt
3/4 teaspoon garlic salt
Lettuce leaves
In a large bowl, combine the chicken, apples and grapes. In a small bowl, combine the pickle relish, mayonnaise, ranch dressing, onion salt and garlic salt. Pour over chicken mixture and toss to coat. Serve in a lettuce-lined bowl. yield: 18 servings.
Carrie Karleen
St. Nicolas, Quebec
Rich and hearty, this stew is my husband’s favorite because the beef is incredibly tender. Served with crusty bread, it’s an ideal cool-weather meal and perfect for any large Irish get-together.
8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas
In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.
In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil. Reduce the heat; cover and simmer for 2 hours or until the beef is tender.
Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves. yield: 15 servings (3-3/4 quarts).
Darlis Wilfer
West Bend, Wisconsin
This brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that “mop sauce” is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won’t need that much for my recipe, but you will still get the big-time taste.
1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat.
Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain. yield: 10-12 servings.
editor’s note: This is a fresh beef brisket, not corned beef.
Jacquie Stolz
Little Sioux, Iowa
Here’s an easy solution for feeding a large group. The simple ham is perfect for family dinners where time in the kitchen is as valuable as space in the oven.
1 boneless fully cooked ham (4 pounds)
1-1/2 cups ginger ale
1/4 cup honey
1/2 teaspoon ground mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Sour cream, optional
Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low for 4-5 hours or until the ham is heated through.
Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer. Garnish with sour cream if desired. yield: 14 servings.
Eric Schoen
Lincoln, Nebraska
This is a simple entree that tastes fabulous. I usually double the mushroom-blue cheese sauce, because it always disappears very fast. Enjoy the lovely tenderloin!
1-1/2 cups soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin roast (3-1/2 to 4 pounds)
4 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
SAUCE:
1/2 pound sliced fresh mushrooms
1/2 cup butter, cubed
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped
In a large resealable plastic bag, combine soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef. yield: 10 servings (1-1/2 cups sauce).
Edie DeSpain, Logan, Utah
I got the recipe for this tender pork roast from an aunt who made it all the time. What a delicious taste sensation with sauerkraut, carrots, onions and even apples.
1 boneless whole pork loin roast (3 to 4 pounds)
1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
1-3/4 cups chopped carrots
1 large onion, finely chopped
1/2 cup unsweetened apple juice
2 teaspoons dried parsley flakes
3 large tart apples, peeled and quartered
Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
Add apples to slow cooker. Cover and cook 2 to 2-1/2 hours longer or until meat is tender.
Remove roast; let stand for 5 minutes before slicing. Serve with sauerkraut mixture. yield: 10 servings.
When purchasing apple juice to prepare the Bavarian Pork Loin, consider buying individual juice boxes. This way, you can use what you need without opening a large bottle.
Paula Young, Tiffin, Ohio
Beautifully glazed with a mouthwatering marinade, this entree is relatively low in fat but still juicy, flavorful and tender.
1 cup orange juice
3/4 cup apricot preserves
2 tablespoons plus 1/4 cup sherry or vegetable broth, divided
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon pepper
1 boneless whole pork loin roast (3 pounds)
1 tablespoon cornstarch
In a small bowl, combine the orange juice, preserves, 2 tablespoons sherry, lemon juice, oil, curry, Worcestershire sauce, thyme and pepper. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Set aside 1 cup remaining marinade for sauce; cover and refrigerate. Cover and refrigerate the rest of the marinade for basting.
Drain and discard marinade; place pork on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160°, basting occasionally with the reserved marinade.
Transfer to a serving platter. Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, combine cornstarch with the remaining sherry and 1 cup marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. yield: 12 servings.
Lynn Hamilton
Naperville, Illinois
My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet.
3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
48 slices pepperoni
1 pound bulk Italian sausage, cooked and crumbled
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, roughly 30 minutes.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the pepperoni, sausage, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.
Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. yield: 2 pizzas (8 slices each).
editor’s note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.
Marge Hodel
Roanoke, Illinois
I’ve been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are convenient, because you can take both casseroles to a potluck, or you can take out only the number of shells you need for a single-serving lunch or fast family dinner.
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. yield: 2 casseroles (6 servings each).
When organizing a buffet, most people stack the eating utensils at the front of the table with the plates. However, moving them to the end of the buffet frees up your guests’ hands as they make their way through the buffet line.
Weda Mosellie
Phillipsburg, New Jersey
When my summer garden is in full bloom, I like to make this dish with a homemade puree of fresh tomatoes. Feel free to use two 10-ounce cans of chunk white tuna instead of the fillets if you’d like.
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (29 ounces each) tomato puree
1/2 cup dry red wine or chicken broth
2 tablespoons minced fresh basil
1 to 1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
2 to 2-1/2 pounds tuna steaks
2 packages (16 ounces each) angel hair pasta
1/2 cup grated Parmesan cheese
In a large saucepan, saute garlic in oil for 1-2 minutes or until tender. Stir in the tomato puree, wine, basil, pepper flakes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until flavors are blended.
In a large skillet coated with cooking spray, cook tuna over medium-high heat for 6-8 minutes on each side for medium-rare or until slightly pink in the center.
Flake tuna into large chunks; add to sauce. Cook pasta according to package directions; drain. Top with sauce; sprinkle with cheese. yield: 12 servings.
Fran Wolfley
St. Mary, Indiana
My husband and I are hosts at a mission house and cook for 30 to 60 people each week. This simple but tasty beef entree is one we can always rely on.
2 cups milk, divided
1-3/4 cups dry bread crumbs
2 medium onions, finely chopped
4 teaspoons salt
3/4 teaspoon pepper
5 pounds ground beef
2 cans (26 ounces each) condensed cream of mushroom soup, undiluted
In a large bowl, combine 1-3/4 cups milk, bread crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Shape into 24 oval patties, about 4 in. x 2-1/2 in. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight.
Bake, uncovered, at 350° for 15 minutes; drain. Combine soup and remaining milk; pour over patties. Cover and bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. yield: 24 servings.
Virginia Cronk
Little Torch Key, Florida
A citrus and spice marinade seasons this moist, succulent roast. The pork is flavorful but mild, so everyone likes it. You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle.
1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro
4 bay leaves
1 boneless pork top loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade.
Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper.
Cover and bake at 350° for 1 hour. Uncover; baste with pan drippings. Bake 15 minutes longer or until a meat thermometer reads 160°. Discard bay leaves. Let roast stand for 15 minutes before slicing. yield: 12 servings.
Jill Evely
Wilmore, Kentucky
This chicken is perfect for an outdoor summer meal, and my family thinks it’s fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to “mop” on the basting sauce.
1 cup cider vinegar
1/2 cup canola oil
5 teaspoons Worcestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves (10 ounces each)
In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
Place chicken breast bone side down and grill, covered, over indirect medium heat for 20 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. yield: 10 servings.
Laurel Leslie, Sonora, California
This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb contribution at cool weather events.
2-1/4 cups ketchup
1-1/2 cups beef broth
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup white wine vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 fresh beef brisket (5 to 7 pounds), trimmed
2 tablespoons Liquid Smoke, optional
In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender.
Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. yield: 16 servings (2 cups sauce).
editor’s note: This is a fresh beef brisket, not corned beef.
Taking a little one to a potluck? Kids can be picky, you might want to contribute a dish you know your tyke enjoys. Or, bring some crackers and fresh veggies you know they’ll eat.
Taste of Home Test Kitchen
An Italian flair is given to this lightened-up meat loaf by adding tangy sun-dried tomatoes to the mixture.
1-1/4 cups sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1/2 cup milk
1 egg, lightly beaten
1 cup soft bread crumbs
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
1/4 cup ketchup
In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil for 3 minutes or until tender. In a large bowl, combine milk, egg and bread crumbs.
Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the crumb mixture. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.
In a small bowl, combine ketchup and reserved tomatoes. Spread over loaf. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. yield: 10 servings.
Carol Jackson
Eden Prairie, Minnesota
This tasty meatless dish is great because it’s easy to prepare and low in fat. Plus, it travels well to potlucks and often prompts recipe requests.
1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen corn, thawed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13-in. x 9-in. baking dish coated with cooking spray.
In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
Bake, uncovered, at 375° for 35 minutes or until heated through. yield: 10 servings.
Kat Thompson
Prineville, Oregon
A taco shell makes a good holder for a hot dog dressed up with a tasty combination of baked beans and cheese. When our children were young, they asked for this meal at least once a week.
1 package (1 pound) hot dogs
10 slices process American cheese
10 hard taco shells, warmed
1 can (16 ounces) baked beans, warmed
Prepare hot dogs according to package directions. Place a cheese slice and hot dog in each taco shell; top with beans. yield: 10 tacos.
Brenda Rohlman
Kingman, Kansas
If your children like sloppy joes, they’re sure to enjoy this change-of-pace pizza. The six-ingredient recipe has lots of kid-pleasing flavor and goes together in a flash.
2 tubes (13.8 ounces each) refrigerated pizza crust
1 pound ground beef
1 can (15-1/2 ounces) sloppy joe sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
Unroll pizza dough; place on two greased 12-in. pizza pans. Bake at 425° for 6-7 minutes or until golden brown.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce. Spread over crusts. Sprinkle with cheeses. Bake at 425° for 6-8 minutes or until cheese is melted. yield: 2 pizzas (8 slices each).
Rhonda Touchet
Jennings, Louisiana
This fun, pizza-flavored loaf is popular with folks of all ages. Many neighbors have called me to get the recipe after their kids tried it at my house.
2 eggs
Salt and pepper to taste
3 pounds lean ground beef (90% lean)
6 thin slices deli ham
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 jar (14 ounces) pizza sauce
In a large bowl, beat the eggs, salt and pepper. Crumble beef over eggs and mix well. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Cover with ham and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends.
Place the loaf seam side down in a greased 13-in. x 9-in. baking dish. Top with pizza sauce. Bake, uncovered, at 350° for 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. yield: 12 servings.
Darlene Claxton
Brighton, Michigan
I served this potpie along with chili for a bowl game. No one ate the chili. In fact, one of my husband’s single friends called the next day and asked for the leftover pie.
3/4 cup cold butter, cubed
2 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1/4 cup cold water
FILLING:
2-1/2 cups halved baby carrots
3 celery ribs, sliced
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
2-1/2 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 cup frozen peas, thawed
3 tablespoons minced chives
3 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
1 egg, lightly beaten
In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving. yield: 10-12 servings.
Richard Clements
San Dimas, California
I set out small bowls of shredded cheese, diced onions and diced tomatoes so folks can feel free to add their own toppings. Since this recipe fills four 13-inch x 9-inch baking dishes, it’s ideal for feeding a gang.
4 pounds ground beef
4 medium onions, chopped
4 cans (16 ounces each) chili beans, undrained
4 cans (10 ounces each) enchilada sauce, divided
1 jar (16 ounces) salsa, divided
Canola oil
28 corn or flour tortillas (8 inches)
4 cups (16 ounces) shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
In a stockpot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside.
In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13-in. x 9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. yield: 28 servings.
Patricia Crandall
Inchelium, Washington
This lamb dish would be perfect for Easter or any other festive gathering. I created the recipe from a combination of several others. It’s the only lamb my daughter would eat when she was young.
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon ground mustard
1 boneless leg of lamb (4 pounds), rolled and tied
In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing. yield: 12 servings.
Laurie Jensen
Cadillac, Michigan
With its golden-brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because the recipe makes two, you can take one to the potluck and freeze the other for a busy weeknight at home.
2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated pie pastry
1 egg
In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. yield: 2 pies (6 servings each).
When attending a potluck, don’t forget to bring along the necessary utensils needed to serve your contribution. When bringing a dish in a slow cooker, you might want to bring a short extension cord as well.
Donna Godfrey
Cumming, Georgia
This is my family’s favorite treatment for pork. The slices of tenderloin get a flavorful zip from a Mexican-inspired marinade. I often fix the skewers for company, because much of the prep work can be done ahead of time.
3/4 cup olive oil
1/4 cup lime juice
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
2 jalapeno peppers, seeded and chopped
1/2 teaspoon each salt, garlic powder and ground cumin
3 pounds pork tenderloin, thinly sliced
In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos and seasonings; add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally.
Drain and discard marinade. Loosely thread the pork slices onto metal or soaked wood skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat for 14-16 minutes or until the meat juices run clear, turning occasionally. yield: 10-12 servings.
editor’s note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Karen Schultz Breda
Needham, Massachusetts
This tender roast with its rich, savory gravy fills the entire house with a wonderful aroma as it cooks and will have the gang waiting at the table for dinner. Serve it with a crusty loaf of bread and tossed salad.
1 beef rump roast or bottom round roast (3 pounds)
1-1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water
In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy. yield: 12 servings.
Allan Stackhouse Jr., Jennings, Louisiana
My friends have asked me to bottle my barbecue sauce, rub and marinades. My favorite saying is, “You cook it, and they will come,” and they sure will with these succulent ribs on the menu!
3/4 cup unsweetened apple juice
1/2 cup canola oil
1/2 cup cola
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons Liquid Smoke, optional
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
3 to 4 pounds boneless country-style pork ribs
In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings.
Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally.
Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade. yield: 12 servings.
Jane Montgomery
Hilliard, Ohio
A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.
3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley
In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm.
In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a stockpot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley. yield: 24 servings (1 cup each).
Harriet Stichter
Milford, Indiana
This recipe makes a delicious crispy chicken without frying, and the paprika gives the chicken pieces a pleasant punch, plus pretty color.
2 cups mashed potato flakes
3/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 tablespoon paprika
3/4 teaspoon garlic salt
3/4 teaspoon onion powder
1/2 teaspoon pepper
1 cup butter, melted
3 broiler/fryer chicken (3 to 4 pounds each), cut up and skin removed
In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture.
Place on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 50-60 minutes or until the chicken juices run clear. yield: 12 servings.
Cheryl Landers
LaTour, Missouri
I can make this dish easily and get it to the table in no time. I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning. When I get home, I make the rice…and dinner is served!
2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups each chopped onion, celery and green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice
In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. yield: 10 servings.
Karen Ann Bland
Gove, Kansas
Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is tasty.
1 pound ground beef
1/4 cup chopped onion
1 can (16 ounces) refried beans
1 can (16 ounces) mild chili beans, undrained
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1-1/4 cups shredded Monterey Jack cheese
1-1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1-1/4 cups sour cream, divided
9 lasagna noodles, cooked, rinsed and drained
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. yield: 12 servings.
When taking a cheesy casserole, such as Fiesta Lasagna, to a covered-dish dinner, keep the cheesy topping from sticking to the foil covering by spraying the foil with cooking spray.
Taste of Home Test Kitchen
Ground turkey in this recipe lowers the fat while spinach gives the meat loaf even more nutritional value. The spinach also helps keep the texture moist…and the green flecks add such pretty color to the slices.
1 medium onion, finely chopped
1 tablepoon canola oil
2 eggs
1/2 cup 2% milk
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cups soft whole wheat bread crumbs (about 5 slices)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 pounds lean ground turkey
1/2 cup salsa
1 tablespoon butter, melted
In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well.
Shape into a 12-in. x 5-in. loaf; place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over top.
Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 165°. yield: 10 slices.
Phyllis Minter, Wakefield, Kansas
I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it’s great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they’re on sale. I’ve found this to be a welcomed entree at senior citizen fellowship dinners.
4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups white vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoons chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons canola oil
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned
In a large saucepan, combine the first 11 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown the chicken on all sides.
Place chicken in two greased 13-in. x 9-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. Add pineapple and green pepper. Bake 15 minutes longer or until heated through. yield: 12 servings.
Mavis Diment
Marcus, Iowa
Tempting turkey is combined with rice, colorful vegetables and a mild sauce in this delightful meal-in-one entree. I share it at many gatherings and always get compliments in return.
2-1/4 pounds boneless skinless turkey breast
2 tablespoons canola oil
3/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth, divided
5 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 package (10 ounces) frozen broccoli spears, thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can (14 ounces) bean sprouts, drained
Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until the juices run clear. Set turkey aside.
Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Cut broccoli into 3-in. pieces. Add the broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and bean sprouts; heat through. yield: 14 servings.
When preparing the Turkey Stir-Fry Supper, feel free to replace the turkey with chicken if you’d like. In addition, add whatever frozen veggies you like best. Toss in some sliced mushrooms or water chestnuts or stir in sweet red pepper strips.
Ellen Stringer
Bourbonnais, Illinois
I experimented with a recipe until I came up with the perfect sauce. Others think it’s perfect, too, since I’ve received many compliments on it. I like to simmer the sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza.
1 pound ground beef
1 pound bulk Italian sausage
1 cup chopped onion
1 can (28 ounces) crushed tomatoes
3 cups water
2 cans (6 ounces each) tomato paste
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 cup chopped pepperoni
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1 tablespoon sugar
2 teaspoons garlic salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
Hot cooked spaghetti
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve desired amount. Cool remaining sauce.
Freeze in serving-size portions in freezer containers. May be frozen for up to 3 months.
To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti. yield: 11-1/2 cups.
Because it makes a large batch, this sauce is perfect for sharing. Ask a friend to provide the cooked pasta and find another to toss up a large salad, and you’ve got a meal that feeds a crowd. A few loaves of bread round out the dinner perfectly.
Karen Haen, Sturgeon Bay, Wisconsin
Everyone loves these warm tortillas wrapped around delicious fillings, such as veggies and cheese. The recipe is my original, and I found you cannot make an error with it!
1 each medium green, sweet red and yellow pepper, julienned
2 medium red onions, sliced
3 tablespoons olive oil
1 cup (8 ounces) sour cream
2 teaspoons ground cumin
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
6 boneless skinless chicken breast halves (4 ounces each)
3 Italian sausage links
2 beef cubed steaks (4 ounces each)
24 flour tortillas (8 inches), warmed
6 cups (24 ounces) shredded cheddar cheese
In a large skillet, saute peppers and onions in oil until tender; keep warm. In a small bowl, combine the sour cream, cumin and garlic; cover and refrigerate until serving.
Combine the salt, pepper and chili powder; sprinkle over chicken, sausages and steaks. Grill chicken and sausages, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer inserted in the chicken reads 170° and the sausage is no longer pink. Slice and keep warm.
Grill steaks, covered, over medium heat for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice and keep warm.
Divide meats and vegetables among tortillas; sprinkle with cheese. Roll up; serve with sour cream mixture. yield: 12 servings.
Rita Clark, Monument, Colorado
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a delicious centerpiece for any buffet.
1 beef sirloin tip roast (3 pounds)
1 to 2 tablespoons coarsely ground pepper
1-1/2 teaspoons minced garlic
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water
Rub roast with pepper and garlic; cut in half and place in a 3-qt. slow cooker. Combine the soy sauce, vinegar, Worcestershire sauce and mustard; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until the meat is tender.
Remove roast and keep warm. Strain cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. yield: 10 servings.
Before heading off to the potluck, consider slicing the beef roast first. Combine the slices with the gravy, and keep everything warm in a slow cooker.
Esther Martin
Goshen, Indiana
This savory ham loaf was requested often when I served on our church’s hostess committee. When our pastor got married, he wanted the ham loaf for his rehearsal dinner, with triple the glaze. The ham and pork sausage add mouthwatering flavor, and the glaze is nice and tangy.
12 eggs, lightly beaten
6 cups milk
6 cups soft bread crumbs
1-1/2 teaspoons pepper
4 pounds ground fully cooked ham
8 pounds bulk pork sausage
GLAZE:
6 tablespoons ground mustard
4 cups packed brown sugar
1-1/2 cups white vinegar
In a several large bowls, combine the eggs, milk, bread crumbs and pepper. Crumble ham and pork over mixture and mix well.
Shape into four loaves; place each in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes.
In a large saucepan, combine the glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour 1/2 cup over each ham loaf; bake for 30 minutes.
Pour remaining glaze over loaves; bake 5-10 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. yield: 4 loaves (12 servings each).
Lori Carbonell
Springfield, Vermont
It’s hard to believe this finger-licking main course starts with only five ingredients. The chicken is easy, light and so good. It’s just as tasty prepared outside on the grill.
1 whole roasting chicken (5 to 6 pounds)
1/2 cup lime juice
1/4 cup honey
1 tablespoon stone-ground mustard or spicy brown mustard
1 teaspoon ground cumin
Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard and cumin. Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken.
Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a meat thermometer reads 180°, basting every 30 minutes with drippings (cover loosely with foil after 1 to 1-1/2 hours or when golden brown). Let stand for 10 minutes before carving. Remove and discard skin before serving. yield: 10 servings.
Joan Hallford
North Richland Hills, Texas
The combo of zesty horseradish and tangy mustard creates a delicious glaze perfect for pork. I’ve used this recipe for years and always receive compliments.
1 bone-in fully cooked spiral-sliced ham (8 to 10 pounds)
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup apricot jam
1 tablespoon spicy brown mustard
2 teaspoons prepared horseradish
Place ham on a rack in a large roasting pan. Cover and bake at 325° for 1-1/2 hours.
Combine the pineapple, jam, mustard and horseradish; spread over ham. Bake, uncovered, for 30-45 minutes or until a meat thermometer reads 140°. yield: 16-20 servings.
Joseph Obbie
Webster, New York
I grow sweet onions and garlic, so they’re always on hand when I want to make this roast. I first fixed the recipe for a church retreat, and it was a big hit. Since then, I’ve prepared it often for large groups and family dinners over the years.
2 whole garlic bulbs
2 teaspoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons lemon juice
1 boneless pork loin roast (4 to 5 pounds)
6 medium red potatoes, quartered
3 cups baby carrots
1 large sweet onion, thinly sliced
1-1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each 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. Add lemon juice; mix well. Rub over the roast.
Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350° for 1-1/2 hours. Uncover; bake 1-1/2 hours longer or until a meat thermometer reads 160°, basting often. Cover and let stand for 10 minutes before slicing. yield: 10-12 servings.
Darlene Brenden, Salem, Oregon
I first tasted this dish at an office potluck, and now I like to serve it whenever company comes. I set out an array of toppings and let everyone fix their own taco salad.
1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice. yield: 10 servings.
Juline Goelzer, Arroyo Grande, California
I often whip up this easy stew on days when I am juggling a lot of the kids’ sports schedules. Add a green salad and some corn bread or homemade rolls for a perfect meal.
1 pound beef stew meat, cut into 1-inch cubes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
2 celery ribs, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons uncooked long grain rice
1 to 2 tablespoons chili powder
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1 can (8 ounces) tomato sauce
Shredded cheddar cheese and sour cream, optional
In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. yield: 10 servings.
Diane Davies
Indian Trail, North Carolina
This hearty meat pie was traditionally served on Christmas Eve by my mother’s family in Quebec. The recipe has been passed down through at least four generations and has been translated from my grandmother’s original recipe in French.
1 pound ground beef
3/4 pound ground pork
3/4 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, minced
6 cups hot mashed potatoes (prepared without milk and butter)
1/4 cup chicken broth
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
Salt and pepper to taste
Pastry for two double-crust pies (9 inches)
Milk, optional
In a large skillet, cook the beef, pork, onion and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Stir in the potatoes, broth and seasonings.
Line two 9-in. pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges.
Cut slits in top. Brush with milk if desired. Bake at 375° for 30-35 minutes or until golden brown. yield: 2 pies (6-8 servings each).
Jazz up your meat pies by lining the bottom crust with a few slices of cheese. Top the cheese with the filling and add another layer of cheese over the top. Then add the top crust as instructed. Get creative with different types of cheese.
Sharon Skildum
Maple Grove, Minnesota
This is the perfect dish to take to a potluck or charity dinner because no one can believe how comforting and hearty it is! Chicken makes a nice change of pace from the ground beef versions that most people are used to eating.
12 uncooked lasagna noodles
2 cans (14-1/2 ounces each) diced tomatoes, drained
3 cans (6 ounces each) tomato paste
2 cups sliced fresh mushrooms
1/3 cup chopped onion
4-1/2 teaspoons dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
4 cups shredded cooked chicken
2 eggs, lightly beaten
4 cups (24 ounces) 2% cottage cheese
3/4 cup grated Parmesan cheese
1/2 cup minced fresh parsley
3/4 teaspoon pepper
3 cups (12 ounces) shredded part-skim mozzarella cheese
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add the chicken; heat through.
In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
Drain noodles. Place four noodles in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella. Repeat layers twice.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand for 15 minutes before cutting. yield: 12 servings.
Save time on preparing your potluck contribution by doing some of the work ahead of time. With Hearty Chicken Lasagna, for instance, you can prepare the chicken mixture a day early. Then just cook the noodles and assemble before your event.
Taste of Home Test Kitchen
For a melt-in-your-mouth delicious main course at your next event, try these super-tender boneless ribs. They’re treated to a sweet apple juice, brown sugar and an herb combination that’s sure to have folks asking for seconds.
3/4 cup unsweetened apple juice
1/2 cup beer or nonalcoholic beer
1/2 cup canola oil
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon cayenne pepper
3 pounds boneless country-style pork ribs
In a small bowl, combine the first 10 ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting.
Prepare grill for indirect heat. Drain and discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until ribs are tender, turning and basting occasionally. yield: 12 servings.
Dorothy Swanson
St. Louis, Missouri
My mother always made this elegant entree for company dinners and our large family get-togethers.
1 pork crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup chopped celery
1 cup chopped onion
1 cup butter, cubed
6 cups crushed corn bread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning
Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350° for 2 hours.
In a Dutch oven, saute celery and onion in butter until tender. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.
Bake roast 30-60 minutes or until a meat thermometer reads 160° and juices run clear.
Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve. yield: 12 servings.
Corn-Stuffed Crown Roast may be too extravagant for potlucks, but it’s the perfect way to feed a group when hosting holidays and other special occasions. Some family cooks double the dressing portion of the recipe to be sure there’s extra on hand.
Rita Taylor
St. Cloud, Minnesota
My husband and I love dumplings. This mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.
8 medium carrots, cut into 1-inch chunks
4 celery ribs, cut into 1-inch chunks
1 cup chopped onion
1/2 cup butter, cubed
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
4-2/3 cups water, divided
2 teaspoons salt
1/4 teaspoon pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
1/2 cup all-purpose flour
2 teaspoons Worcestershire sauce
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
1/8 teaspoon poultry seasoning
3/4 cup milk
1 egg
In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender. Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
For dumplings, combine the flour, baking powder and salt in a bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer. yield: 10-12 servings.
Darlene King, Steven, Saskatchewan
After purchasing a steer at a local 4-H fair, we were looking for tasty new beef recipes. A blend of seasonings makes this tender cut of meat even more succulent.
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 bone-in beef rib roast (8 to 10 pounds)
2 cans (15 ounces each) black beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
In a small bowl, combine the chili powder, salt, cumin and cayenne. Set aside 2 teaspoons for salsa. Rub the remaining seasoning mixture over roast. Place roast fat side up in a shallow roasting pan.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to serving platter. Let stand for 15 minutes before carving.
For salsa, combine the beans, tomatoes, onion, cilantro and reserved seasoning mixture in a bowl. Serve with roast. yield: 12-16 servings.