I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.
The dough in this recipe is straight from a 1943 copy of 'America's Cookbook,' which belonged to my grandmother. The filling is straight from the wild blueberry patches of Alaska, but any berry will work well here. Note: wild berries tend to be a little smaller and a little juicier than those you'd buy at the market, so if you're using fresh store bought berries, you might want to add up to half a cup to one whole cup more.
This is my homemade take on a favorite nostalgic candy. For those not familiar, Cow Tales (not Cow Tails) are 8-inch lengths of soft caramel and cream filling.
I often take these French bread pizzas to church picnics or potluck suppers and there are never any left. When I fix them for me and my husband, I freeze two halves in foil to enjoy later.
We make our turkey meatballs with spinach to ensure they turn out tender, juicy and moist. They freeze beautifully, so don’t be afraid to make a double (or triple) batch.
There’s no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors.
"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
We fish commercially in front of our home on Cook Inlet. I developed this recipe as one of the many ways to enjoy our catch. This salmon dish is healthy and delicious served with steamed rice, broccoli and a salad.
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree.
These winning chicken rolls, with their crunchy cornflake crust, are so easy to fix but look like I fussed. My family and friends absolutely love them!
I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust.