Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.
When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would