In Sun Prairie, Wisconsin, Sandra Castillo simmers up a big batch of this tangy sandwich filling, then freezes the extras. 'Just thaw and reheat it for a quick dinner. It's also good for larger gatherings,' she writes.
An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.
This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
A crowd-pleasing mash-upof two great party desserts, this etherealtreat is made by layering coffee-flavoredsponge cake, whipped mascarponecheese and grated white chocolate.
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, creamy frosting and accented with chocolate-covered strawberries. Some were made to look like tuxedos.
Similar to banana bread, this moist cake is enriched with creamy buttermilk, brown sugar, butter, walnuts, and rum. Apple juice can be substituted for the rum, and pecans for the walnuts.
Eggs, brown sugar, butter, flour, semi-sweet chocolate and walnuts are stirred together, poured into a pastry shell and baked. This pie 's terrific with vanilla ice cream or whipped cream.
