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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.

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French Dip Sandwiches

Submitted by: Giselle

This sandwich is enjoying a renaissance, in slow-cooked versions. Here, soy sauce, rosemary, and thyme add depth of flavor to the broth that develops over 10 to 12 hours of cooking.

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Country-Style Ribs

Submitted by: Annette McCullough
Provided by: Taste of Home

Whenever I need a surefire company pleaser, I cook up these scrumptious ribs. Usually, I double or triple the recipe, since the ribs freeze well and keep their flavor when reheated. The meat's tender and tasty every time.

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Magpie's Cucumber Sauce

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

Magpie's cool and refreshing cucumber and yogurt sauce is made with mint and dill. It is a perfect complement to falafel, gyros, or other Greek, Indian, Russian or Armenian dishes.

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Winter Squash Rolls

Submitted by: Tracey Mitchell

These dinner rolls derive their special smoothness from winter squash.

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Southern Butter Rolls

Submitted by: Maria Magee

There actually is no butter in these dinner rolls, but they have such a pleasing, light texture and flavor that you will not miss it.

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Crusty White Bread

Submitted by: Dingo

This classic recipe yields a couple of loaves of tender white bread with a hefty crust.

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Frosted Pecan Bites

Submitted by: Sara

These frosted pecans are a festive snack for any holiday occasion. This recipe was originally submitted to ThanksgivingRecipe.com

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Grilled Brown Sugar Pork Chops

Submitted by: Gina Stubbs

Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.

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Strawberry Shortcake

Submitted by: Denyse

An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

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Chickpea and Couscous Delight

Submitted by: Jennifer

Versatile couscous is tossed with tasty garbanzo beans, tomatoes, and cucumber slices.

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Oyako Donburi

Submitted by: Kay

This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.

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Grandma's Polish Perogies

Submitted by: STEPH577

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

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Apple Butter Pork Loin

Submitted by: UMich97

This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it - a great Sunday dish!

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