Soups & Stews > Chili


From the kitchen of Better Homes and Gardens

You can prepare this hearty soup on the range top to save time or slowly in a crockery cooker.

Pasta, Rice & Grains > Indonesian Rice Bowl


From the kitchen of New York Newsday

Contains shredded chicken, peas and rice in a peanut sauce. Assumes you have a rice cooker, but the instructions below accommodate boiling rice without one. Makes 4 servings.

Breads > Amish Cinnamon Bread


This recipe takes 12 days of care and feeding for the dough.

Cakes > Tiramisu Cake


A easy-to-make alternative to the Tiramisu made with cookies.

Beverages > Citrus Mint Cooler


From the kitchen of Niddy

Eggs, Cheese and Legumes > Gruyere and Potato Gratin


An excellent accompaniment to any roast or grilled meats, this also makes a great lunch or brunch dish with a green salad and fruit for dessert.

Makes about 4 generous servings as a side dish, less as a light main course.

Poultry > Vegetable Stuffing


From the kitchen of Kathleen Van Evera

5 cups stuffing @ 410 calories per cup

Desserts > Fifield’s Blueberry Crumb Cobbler


From the kitchen of Emeril Lagasse

It’s named after Emeril’s good friend Jim Fifield who always comes into Emeril’s restaurant. This blueberry crumble will melt in your mouth. So push the old coffee cake aside replace it with a berry special treat.

(Recipe copyright © 2000, Emeril Lagasse)

Sauces & Relishes > No-Cook Summer Tomato Sauce


From the kitchen of Karen Van Evera

Desserts > Apple Crisp


Cookies > Ultimate Brownie Recipe


This is the best one I’ve found. It makes super moist brownies − almost too moist, so I’m thinking of cutting down the butter, perhaps? I don’t know. Anyway − I would have brought them in but EVERYONE ATE THEM!!!!

From The New Basics Cookbook

Poultry > Turkey in Curry Sauce


Fish & Shellfish > Sweet and Sour Tuna


Soups & Stews > New England Clam Chowder


Salads & Dressings > Sesame-Orange Dressing


Asian-style salad dressing, but not hot.