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This is a basic mild pasta sauce my mother made for years and is still a family favorite. You can add browned ground beef, mushrooms, grated carrots, zucchini or other veggies. We especially like mushrooms or ground beef. It's easy and quick but as with most things like this, the longer and slower it simmers the better it tastes.

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Bella's Rosemary Red Potatoes

Submitted by: Bellarouge

The simplest, most elegant side dish ever! This is the best way to impress company without any extra effort. Bon appetit! Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary.

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Broiled Grouper Parmesan

Submitted by: JOANG2

Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.

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Chicken a la Good

Submitted by: Michelle Lawyer

Living In: Houston, Texas, USA

Wonderful and easy dish made with chicken breast, honey ham, bacon, and Swiss cheese! Yummy!

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Chicken Fried Chicken

Submitted by: CASSJW

Get in on the fun of cooking with chicken fried in a saltine cracker crust. Potato flakes give that coating a little something extra.

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Creamed Chicken for Biscuits

Submitted by: Sara

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

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Curry Chicken Salad

Submitted by: Samantha

Just a little curry powder makes a simple cold chicken salad a standout.

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Easy Asparagus

Submitted by: BECKERKORN

Living In: Seattle, Washington, USA

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

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Home-Style Scalloped Potatoes

Submitted by: Christine Eilers

The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has. My husband and sons rate this simply delicious potato casserole the 'best ever' and request it often. -Christine Eilerts Tulsa, Oklahoma

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Janet's Chicken Casserole

Submitted by: Janet Allison

A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.

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Jo Jo Potatoes

Submitted by: Wendy

Potato wedges are coated with egg and a savory spice mixture, and deep fried. Serve with ranch style dressing or sour cream, if desired.

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Mango Cardamom Bread Pudding

Submitted by: MAGILLAONFIRE

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.

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Meatball Spaghetti Sauce

Submitted by: CRYSTELLE

Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.

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Meatloaf

Submitted by: Pam

Mustard, steak sauce, and condensed tomato soup flavor this meatloaf made with ground round, chopped onions, and rolled oats. Makes 9 generous servings.

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Peanut Butter Cookies IV

Submitted by: Linda White

Very delicious cookies that are easy to make. These will stay soft in an air-tight container.

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Pumpkin Bars II

Submitted by: Amy Posont

This makes a great dessert to bring to a potluck. I've brought it to several and there never is any leftovers.

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Pumpkin Cheesecake

Submitted by: Evonne Wurmnest

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream from our dairy herd.

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Pumpkin Loaf

Submitted by: Carol

Cream cheese in this nutty pumpkin bread gives it a smooth tang and sets it apart from the crowd.

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Rave Reviews Coconut Cake

Submitted by: Glenda

A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe.

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Raw Hummus

Submitted by: EMILKALIL

Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.

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