At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.
'The recipe for this thick and creamy soup was given to me by a fellow squash lover,' reports Dorrene Butterfield from her home in Lincoln, Nebraska. 'The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer.'
Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I've served this to seems to love it. Kathy Schrecengost Oswego, New York - Maple Teriyaki Salmon Fillets
Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!
'You'll find this delicious squash is a welcome change from plain vegetable side dishes,' assures Karen Scaglione of Nanuet, New York. 'It makes a great accompaniment to pork roast.'
Our three young children keep me very busy. So I need dishes that are quick to cook and, most importantly, that the kids will eagerly eat. This recipe meets those criteria.--Lois Oligmueller, West Point, Nebraska
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.
