What dish do you make, that people usually ask you for the recipe...would you please share it here?

I have a few, but one is blintz casserole. And here is where I got it: http://www.food.com/recipe/Brunch-Blintz-Casserole...

Cowboy Beans -- really easy too.

Brown a pound of ground beef and a pound of bacon cut into 1" pieces. I drain and rinse meat to remove excess fat.

Put them into a big something -- like a wok or Dutch oven, and add 4 cans of any kind of beans you like. I mix them up and use garbanzo, black, pinto and navy beans, but you can use any kind you like.

Stir this all together and add:

1 cup sugar

1 cup BBQ sauce

1 package onion soup mix.

Heat through. I serve this with Wagon Wheel pasta, to keep the chuck wagon theme. You can add other stuff you like too, like chili powder or garlic or whatever. The onion soup mix has plenty seasoning in my opinion.

Here's a surprising twist on an old favorite -- Ravioli or Tortellini

Boil up a bag of frozen pasta, tortellini, ravioli, whatever you like.

In a large pan, brown 1 T of olive oil or 1 1/2 T of butter per serving. 5 servings of ravioli would need 5 tablespoons of olive oil. While you're browning the butter, toss in a leaf of fresh sage and cook it too until it gets a little crisp. It's not going to be crisp like a potato chip, but more like flash fried spinach.

Add the pasta to the sauce. I don't know why you do it this way and not the other way around, but my son the chef told me to do it this way. That's it. Very simple but elegant and yummy. The first time I served this my dad and my other son were not impressed until they tasted it. I was lucky to get any. You can add garlic or mushrooms or whatever you like to the butter too. My son doesn't eat vegetables.

Finally there's my grandmother's potato salad. This isn't so much a recipe, per se, but here's what I do.

Boil little red potatoes in the jackets. You can poke a couple holes in them so they don't burst.

Also boil some eggs. If I use 3 pounds of potatoes I use 5 eggs. I really like hard boiled eggs.

While that's all cooking, dice an onion, a carrot or two and some stalks of celery into very small pieces.

When the potatoes are done, plunge them into ice water. I fill the sink with cold water and put a ton of ice cubes in it. Now you just slip the skins off under running cold water.

Slice the potatoes and eggs (I use the egg slicer for both) and put the potatoes in a big bowl. You need room to stir. Add the vegetables, and start adding vinegar and oil (not olive oil, like Wesson oil) to taste. I usually start with 1/2 cup of oil and 1/4 cup of vinegar, salt and pepper, then mix. Walk away a few minutes, come back and taste it. Keep adding and mixing until you like the way it tastes.

Finally, finally...chocolate covered cherry cake.

Make a chocolate cake (I use a mix), reducing the liquid a bit. After you put it in a 9X13 pan, add a can of cherry pie filling without some of the gooey part. Stir it around, you might want to use a big can or two small ones, but get the cherries all spread out. Bake much longer than the box says, but you probably know how to tell if a cake is done. Frost with chocolate icing.

My most requested recipe is for my Potato Soup. I usually peel 5 lbs. potatoes, and cut into not too small pieces. Cover with water and cook till almost tender. In another pan put in a can of cream of celery soup, and 2 cans pf cream of chicken soup. Stir well, and add a can of Carnation milk, or even use reg or skim milk. Cut up 1/2 block of Velveeta type cheese, and heat with the soup till melted. . Drain and save water from the potatoes. Add the soup mixture, and if you have a good quality chicken boullion, add 3-4 tsp. or cubes.The reason I heat the soups and cheese separately, is the more you stir and mix, the more you mash the potatoes. I like them in chunks, some .Add more milk,and salt and pepper to taste, and if too thick, add saved water. I usually add all of the water back in. If you use herbs, I add them at the end, such as mace, ground mustard, paprika,

basil, rosemary, tarragon,or turmeric. JUST START OUT WITH ONE OR TWO, OR THREE, not all, and not too much. Before serving add a spoon full of sour cream, and sprinkle with real bacon. This is better than O'Charlies by far!

Probably one of the most fun recipes my father taught me years ago - I can take all the bones out of a chicken without breaking it's skin. You just carve out the bones turning the bird inside out as you go. Then when you're done, you turn him outside in - stuff him loosely with something nice - a bread stuffing - sew up the ends and cook in the oven at 350 for 1 1 2' hours - usually in a pan with a little chicken stock in it. That soaks up into the stuffing - but not too much chicken stock.

When it's done, it looks like a "loaf" - or a football - and you slice it like bread - with the stuffing in the middle and the meat around the sides. It's fancy - like some hot shot French restaurant food.

Once you bone the chicken, have a big pot HOT on the stove and throw in the bones and give them a pretty good cook in the dry pan - until they sort of "burn", crack and pop!... then add water and boil for chicken stock. This way you don't have to use that horrid stock in cans with enough salt to strip the paint off a battleship.

Make a nice gravy from the stock - and then some potatoes and salad.... It's quite a meal.

Fresh Green Bean Salad

3 cups fresh green beans

1 tbsp fresh chiffonaded basil

1 tbsp Dijon

1/2 tsp minced garlic

2 tbsp red wine vinegar

2 tbsp olive oil

1 teaspoon fresh lemon juice

5 slices bacon (cooked, then crumbled)

1/4 cup crumbled gorgonzola

a few sprigs of fresh basil

1 lemon, thinly sliced

Steam green beans until just done. Flash them in some ice water to prevent cooking process from continuing and ruining the color of the beans. Let them cool. Drain.

Make vinaigrette out of the next 6 ingredients. Place green beans in serving bowl, toss with vinaigrette and half of the bacon and gorgonzola. Top the green beans with remaining gorg and bacon. Garnish with fresh basil sprigs and thin lemon slices. Quite delicious.

This one always catches them off guard, they take a little then always go back for 2nds. It is so yummy and makes a great dish for summer BBQ's.

TACO SALAD

1 head Lettuce, shredded

1 small bag taco chips, crushed

2 tomatoes, cut up

1 onion, diced

1lb. ground beef, browned and chilled

1 can kidney beans, drained

salad dressing (recipe follows)

SALAD DRESSING

3/4 cup mayonnaise

1/4 cup ketchup

1 pkg. taco seasoning

1 T taco sauce

1/4 tsp. chili powder

I make what I call Cheaters' Tamale Pie. Buy about 3 cans of Hormel Chili with beef and beans, layer it in a crockpot between corn tortillas. Put shredded Mexican cheese and canned mild green chilis in each layer. Keep layering til you hit the top of the crockpot. Then pour a big can of green enchilada sauce and cook for about 4-5 hours. It makes a yummy tamale pie and one potluck I went to, the guest of honor stirred it hard (thinking it was chili) and it turned into wonderful chunky chili. You can't go wrong.

I get that with my deviled eggs and peanut butter cookies. The trick with the deviled eggs is this, instead of mayo and mustard I use equal parts mayo and miracle whip, then mustard. My peanut butter cookie recipe is this

1 cup peanut butter

1 cup sugar

1 egg

1 tsp vanilla extract

mix, take a tablespoon of the mix, roll into ball, flatten with fork, bake 11 minutes at 350 degrees.

I make homemade burgers and bring them to bbqs in the summer. My friends LOVE them. I never really follow a recipie i just wing it but this is kinda a outline

I just take 1pound extra lean ground hamburger makes about 6 regular sized patties

a few cloves of garlic

my homemade spicy bread crumbs

1lrg egg

any veggies pureed into a paste

bbq sauce i use carrots broccoli peppers onions about a cup once pureed

any spices or anything else i have in my fridge that i feel like throwing in.

i just mix it all up untill its a good solid conistancy and sometimes if i feel like being extra naught i make little pattys and put cheese in the middle. and then just bbq them normally. there SOO moist and tender and NUM NUM NUM

soo good

Anything I cook but I don't share my recipes because I promised my grandmother I'd never sell the family out.