Taste of Home - Taste of Home

Roast Re-Do

Thu, 15 May 2008 05:00:00 GMT

“I put leftover beef or pork roast in the food processor and use the meat to make barbecue sandwiches. I simply add barbecue sauce and a few drops of Worcestershire sauce,” remarks Pauline M. of Franklinton, Louisiana.

Stuffed Zucchini Boats

Thu, 15 May 2008 05:00:00 GMT

This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."

Crispy Baked Chicken

Thu, 15 May 2008 05:00:00 GMT

I took a recipe off a box of baking mix and altered ti to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. —Angela Capettini of Boynton Beach, Florida

Chicken Marinara

Wed, 14 May 2008 05:00:00 GMT

Garlic and basil flavor the tomato sauce that coats tender Chicken Marinara. "A friend gave me this skillet recipe several years ago," Kathleen informs. "It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta."

Banana Split Freeze

Wed, 14 May 2008 05:00:00 GMT

Cut down on hostess duties by preparing this frosty sensation ahead of time. The pretty dessert features strawberry ice cream as well as a layer of rich chocolate. "My children request this for their birthday cakes," notes Shirley Buehler of Minnetonka, Minnesota.

Hurry-Up Potatoes

Wed, 14 May 2008 05:00:00 GMT

Want to get fried potatoes on the table fast? Pop the spuds in the microwave first for a few minutes before slicing them. This will cut your cooking time almost in half. —Tina Shumway, Council, Idaho

Keep Guacamole Fresh

Tue, 13 May 2008 05:00:00 GMT

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota

Squash and Bean Saute

Tue, 13 May 2008 05:00:00 GMT

We like to include meatless dishes in our diet. This nicely seasoned vegetable medley is easy to prepare and really delicious. Sometimes we even enjoy it as a main entree. —Ellie Vorous of Seaford, Delaware

Taco Avocado Wraps

Tue, 13 May 2008 05:00:00 GMT

"I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening," recalls Renee Rutherford of Andover, Minnesota. Tip: "Serve it for lunch, as a snack or paired with refried beans for dinner," she says.

Beef Chow Mein

Mon, 12 May 2008 05:00:00 GMT

THIS IS my basic recipe for stir-fry. I've tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good. -Margery Bryan, Royal City, Washington

Spinach Calzones

Mon, 12 May 2008 05:00:00 GMT

A tube of refrigerated pizza dough and frozen chopped spinach make these impressive appetizers a cinch. "I found the recipe in a cookbook but lightened it up," explains Prospect, Kentucky's Juliet Lodge. "They're wonderful with white wine."

Skillet Supper

Mon, 12 May 2008 05:00:00 GMT

As Geraldine M. jots from Cohasset, Minnesota, “I had a package of frozen Oriental vegetables I wanted to use up. I put them in a skillet, added a couple of leftover cooked chicken breasts that I had diced, plus a can of drained chopped mushrooms. I added a little water and cooked till it was heated through. Boy, was that good!”