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
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.
It's hard to believe you can make this flavor-packed dish in just 30 minutes in just one skillet. Easy enough for weeknight cooking, it's also a fabulous dish to serve to guests.
Cranberry sauce, the base for the vinaigrette, lends a holiday flavor to this super tasty salad. You can make and refrigerate the dressing up to a week ahead.
Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish.
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
