Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona
