This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. --Jacque Manning, Burbank, South Dakota
Shepherd's pie is adaptable to almost infinite variations. Here, the basic browned ground beef and potato combination is baked with canned French-style green beans and tomato sauce.
Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
My husband is a real meat-and-potatoes guy and could eat the same thing every day, but not me! So I've come up with different ways, including this recipe, to use those main ingredients.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Cut okra is tossed seasoned cornmeal and panko breadcrumbs then baked until golden brown and crispy. This recipe for oven fried okra is sure to become a family favorite.
