This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
Almonds take the place of raisins in this one, and apples are also featured. Lemon juice and a big dollop of honey make this a sweet, sweet salad. Serve chilled.
This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Warm up a chilly evening with this hearty bake of ground beef and ziti pasta in a tasty tomato cream sauce flavored with brown gravy, half-and-half, dried spices and two kinds of cheese.
Ground beef, chopped onion, egg, and crumbled saltines are combined, seasoned with steak sauce, and baked in a 9 X 13 inch baking dish for about 1 hour.
This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner.
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
Grated fresh ginger and soy sauce team up to make a snappy sauce for the meat and vegetables in this recipe. Another time, substitute pork or lamb for the beef.
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
I've always loved my grandma's recipe for spinach-mandarin salad, so when I found this recipe, I knew it was one I had to try. It's easy to make and great for special occasions. I treasure this recipe and have passed it on to many. --Valerie Belley, St. Louis, Missouri
