After serving pork tenderloin, I always have extra. So I cut the cooked meat into 1/4-inch-thick slices and dip them in our favorite barbecue sauce. Next, I dredge them in a mixture of equal parts flour, bread crumbs and grated Parmesan cheese. I fry these slices in butter or margarine until they’re crispy, about 7-10 minutes on each side. They’re very quick to fix, and my 4-year-old daughter enjoys them even better than the original dinner. —Dawn Girard, Mayville, Michigan
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Loaded with fabulous flavor, this hearty salad comes together in no time. Chop the tomatoes and celery and cube the mozzarella before guests arrive, and you’ll have this ready in moments. —Beth Burgmeier, East Dubuque, Illinois
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My secret to rich creamy mashed potatoes is to boil them whole and unpeeled. This decreases the amount of water they absorb while cooking. Then, I just hold the warm potatoes with an oven mitt when I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way. —Roberta Hill, Sherwood, Oregon
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This meatless soup is both economical and flavorful. Church groups could buy the ingredients in bulk and assemble mixes to give to shut-ins.—Taste of Home Test Kitchen
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These hearty breakfast roll-ups are great when you’re serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. —Mary Lou Wayman, Salt Lake City, Utah
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