'A co-worker who was born in Cuba helped me perfect the recipe for this hearty dish,' reports Helen Simms of Lyons, Michigan. 'Now it's one of our family's favorites. It's also a great way to use up leftover holiday ham.'
'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
These oven-baked meatballs are fast and easy to prepare and very kid friendly. You can serve them with pasta and spaghetti sauce or just eat them with ketchup, as my children do.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses.
This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
