Skillet-fried using minimal oil, our country steak has all the makings of its artery-clogging contemporaries with a fraction of the fat. Serve it swathed in mushroom gravy.
Everyone will love this mild chili, especially when topping a baked potato. This thick, hearty sauce really does eat like a meal! —Alcy Thorne, Los Molinois, California
The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.
