Oven Bake

When cooking for my college roommates years ago, I discovered that although tuna-fish casserole is consumed in millions of households, love of mother's own must be imprinted during infantile nurturing. As my friends summarily banished all my childhood favorites, I concluded that a hankering for mother's recipes could be used to distinguish genuine family from interlopers (call it genetic tasting). But I soon forgot the recipes. So, it took a call to Pam Ross, my sister and sole surviving mother in our clan, to retrieve this cholesterol-boosting pleaser from our Mom. My nieces like it, and it doesn't wear out the cook. Pam serves it with garlic mashed potatoes.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

Great with just about any main dish.

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

This "stuffing" has a soft, custard-like texture and should not be baked inside a bird.

In this beautiful main course, served at Le Bec-Fin in Philadelphia, a mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.

Red peppers are teamed with onions, toasted pine nuts, fresh oregano and creamy goat cheese in these luscious savory pies. Purchased Boboli cheese pizza crusts make them a snap to prepare. You'll find them in the bread section, specialty food aisle or frozen food section at the supermarket.

The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon.