Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and sweet red pepper.
Tangy Ham Steak
This glazed ham steak is a yummy quick-and-easy main dish. It tastes especially good heated on the grill but works well in the oven broiler, too. On summer weekends back home, Dad does the grilling while Mom prepares the rest of the meal.—Sue Gronholz, Beaver Dam, Wisconsin
Best Pot Roast
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Dona Hoffman of Addison, IL maximizes the potential of convenience products to create a hearty soup for cold winter nights. This full-bodied dish contains lots of beans, veggies and sausage, and the pasta mix ties everything together.
Hearty Backyard Burgers
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.
There is a quick and simple way to peel kiwifruit with a teaspoon. This method works best with fruit that is ripe but not too soft. First, cut off both ends of a kiwi. Then slip a teaspoon just under the skin, matching the spoon’s curve to the curve of the fruit. Now slide the spoon around the kiwi to separate the fruit from the skin, being careful not to dig the spoon into the flesh. Once the spoon has been completely run around the fruit, it will easily slip out of the skin in one smooth piece