Hands on time: 5min
Total time: 5min
Serves: 6
Saturday, June 29, 2013
Friday, June 28, 2013
MEATBALL STEW
Hearty and homey, this saucy stew is chock-full of tender meatballs and veggies that are sure to warmyou up when there’s an autumn chill in the air.
—Joan Chasse
Berlin, Connecticut
Berlin, Connecticut
PREP: 1 hour
COOK: 30 min.
Yield: 10 servings (2-1/2 quarts)
Thursday, June 27, 2013
ITALIAN WEDDING SOUP
I enjoyed a similar soup for lunch at work one day and decided to re-create it at home. I love the combination of meatballs,vegetables and pasta.
—Noelle Myers
Grand Forks, North Dakota
Grand Forks, North Dakota
PREP: 30 min
COOK: 45 min
Yield: 10 servings (2-1/2 quarts)
MEAT LOAF WELLINGTON
I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It’s a pleaser!
—Janine Talbot
Santaquin, Utah
Santaquin, Utah
PREP: 20 min
BAKE: 1-1/4 hours
Yield: 8 servings
DAD'S SWEDISH MEATBALLS
My father used to make these tender meatballs every year for Christmas when Iwas a kid.Now I carry on the tradition,and everyone still loves them.
—Michelle Lizotte
Cumberland, Rhode Island
Cumberland, Rhode Island
PREP: 30 min
COOK: 35 min
Yield: 6 servings
MEATBALLS IN PLUM SAUCE
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus.
—Mary Poninski
Whittington, Illinois
Whittington, Illinois
PREP: 1 hour
BAKE: 30 min
Yield: 10-12 servings
MEAT LOAF GYROS
I always wanted to learn to make Greek gyros at home,but Iwas intimidated. Then I tried this recipe, and they were great. I slice leftover meat in individual portions and freeze for any time I crave a gyro.
—Sharon Rawlings
Tampa, Florida
Tampa, Florida
PREP: 30 min
BAKE: 1 hour + chilling
Yield: 8 servings
TACO MEAT LOAVES
DESCRIPTION
We live in Texas and love the Southwest style of cooking.This recipe spices up plain ol’ meat loaf so it tastes
like a filling for tacos.
—Susan Garoutte
Georgetown, Texas
Georgetown, Texas
PREP: 25 min
BAKE: 1 hour + standing
Yield: 2 meat loaves (6 servings each)
SAUSAGE-STUFFED SQUASH
Acorn squash makes a fitting bowl for the flavorful stuffing in this recipe from Carol Meyskens of Oregon,Wisconsin.
PREP: 30 min
BAKE: 20 min
Yield: 2 servings
TOMATO CHEESE SANDWICHES
Couple this warm, cheesy bread with salad, soup or even an entree. “If you’d like, you can add other pizza toppings,” notes Janet Watson of Crown Point, Indiana.
PREP/TOTAL TIME: 20 min
Yield: 2 servings
COCONUT CHOCOLATE PIE
Field editor Cheryl Maczko from Reedville,West Virginia says, “Everyone loves my fudgy Almond Joy pie. It’s pretty, cuts easily and is absolutely delicious.”
PREP: 20 min. + chilling
Yield: 6-8 servings
CRUMB-TOPPED CHERRY PIE
“This pie was my dad’s favorite and one my mom made frequently for Sunday dinner,” recalls Sandy Jenkins from Elkhorn, Wisconsin. “We had a farm, so Mom made her own butter and ice cream, and she used our fresh dairy products for this pie’s great topping.”
PREP: 25 min.
BAKE: 35 min. + cooling
Yield: 6-8 servings
Wednesday, June 26, 2013
PEACHES ’N’ CREAM PIE
Emma Rea from Hermann, Missouri recommends this eye-catching pie packed with juicy peaches. Come on…try a piece!
PREP: 20 min.
BAKE: 1 hour + cooling
Yield: 6-8 servings
CARAMEL PECAN PIE
“This is hands down the best pecan pie—it’s so good, it’s scary!” writes Dorothy Reinhold of Malibu, California. “I’m making it for Thanksgiving because there will be others around to share it with me.
“Here’s the trick: Toss the bag of caramels to your child or spouse and promise they can eat whatever is left after they unwrap your 36 caramels.”
PREP: 25 min.
BAKE: 35 min. + cooling
Yield: 6-8 servings
LEMON ICE CREAM PIE
“Whenever I see the word ‘lemon’ in a recipe, it jumps out at me because lemon is my favorite flavor,” says Barbara Blickensderfer of Edgewater, Florida. “It’s rightfully up front in this refreshing pie.”
PREP: 25 min. + freezing
Yield: 6-8 servings
MAPLE-CREAM APPLE PIE
“A rich maple cream filling topped with cinnamony apples and a crunchy streusel topping” is how field editor Sue Smith of Norwalk, Connecticut describes her heavenly holiday pie. “I’ve also layered the maple cream and streusel from this recipe in parfait glasses for a quick, elegant dessert.”
PREP: 25 min. + chilling
BAKE: 20 min. + cooling
Yield: 6-8 servings
EGGNONG PUMPKIN PIE
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Kearns of Oklahoma City, Oklahoma. She notes, “This pie of my mom’s is the absolute best pumpkin pie I have ever tasted.”
PREP: 10 min.
BAKE: 1 hour + cooling
Yield: 6-8 servings
PEAR-CRANBERRY LATTICE PIE
Celebrate any season with this flavorful treat from Marian Platt, a Sequim, Washington field editor.
PREP: 25 min.
BAKE: 55 min. + cooling
Yield: 6-8 servings
CANDIED FRUIT CRANBERRY CHUTNEY
“I serve this sweet-tart condiment with poultry and pork and find it a nice little gift to share,” writes Heather Hewgill of Elora, Ontario.
PREP: 10 min.
COOK: 20 min. + cooling
Yield: 5 cups.
CREAMY TURKEY GRAVY
“With my easy recipe, even someone who has never made homemade gravy before can be assured of success,” says Phyllis Schmalz of Kansas City, Kansas.
PREP/TOTAL TIME: 15 min
Yield: 2-1/3 cups
TURKEY WITH APPLE STUFFING
Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness. It’s a staple on the holiday menu of Nancy Zimmerman, a field editor from Cape May Court House, New Jersey.
PREP: 20 min
BAKE: 3-3/4 hours + standing
Yield: 10-12 servings
Tuesday, June 25, 2013
ITALIAN-STYLE BROCCOLI
It’s not a lot of fuss to dress up broccoli for Thanksgiving dinner with this tasty recipe from Vi Neiding of South Milwaukee, Wisconsin. Garlic, onion and chili powder give the dish a pleasant zip. The bright broccoli adds good color to the table, too.
Prep/Total Time: 30min
Yield: 4 servings
RUSTIC SQUASH TARTS
Of all the Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky pastry shells hold a sweet, spicy pecan layer under the squash.
Prep: 30min
Bake: 35min
Yield: 2 tarts (8 servings each)
AUTUMN TOSSED SALAD
“When you serve this wonderful salad, you will get rave reviews and many requests for the recipe,” writes field editor Edie DeSpain of Logan, Utah.
Prep: 30min + chilling
Yield: 10 serving
CREAM OF CAULIFLOWER SOUP
Ruth Worden of Massena, New York says, “When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe.”
CLOVERLEAF BRAN ROLLS
“These tender, delicious rolls are great for a gathering,” notes Marvel Herriman of Hayesville, North Carolina. They’re especially good served warm with butter!
Prep: 40mins + rising
Bake: 15mins
Yield: 2 dozen
Monday, June 24, 2013
CHICKEN BIRYANI BAKE
Keep this biryani bake in the freezer for an easy midweek health kick.
Prep: 10 mins
Cook: 1 hr, 15 mins
Serves: 8
CHICKEN BIRYANI
A great one-pot rice dish that can still be served up a few days later, perfect for leftovers.
Prep: 10 mins
Cook: 30 mins
Difficulty: Easy
Serves: 4
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