Gather your family and friends around the table with these delicious dishes.

Several years ago, my book club gathered for brunch. While there, I ate the most delicious chicken casserole I'd tasted in a long time. I just had to get our hostess’s recipe. She happily shared this easy-to-make dish with me, and it's become a favorite of my family and friends.

Since then, I've also made this Poppy Seed Chicken Casserole more times than I can count for church friends who need the comfort of a caringly prepared meal.

I'm never shy about asking for recipes—that's how I've obtained some of my most treasured ones. And I'm never reticent to share them in turn. So I asked the other members of the TCW staff to share their favorite dishes as well. I hope you'll enjoy these recipes as much as we have—and you'll share the dishes with those you love.

And don't forget to post one of your favorite recipes, too. I can always use some fresh ideas.

Enjoy!
—Jane

Poppy Seed Chicken Casserole
4 boneless, skinned chicken breasts, cooked until tender
2 cans cream of chicken soup (undiluted)
1/2 cup sour cream
36 Ritz crackers rolled into crumbs
1 Tbsp. poppy seeds

TOPPING
36 Ritz crackers, rolled into crumbs
2 tsp. poppy seeds
1 stick margarine or butter, melted

Cut cooked chicken into small pieces (I shred it with my fingers). Add the next 4 ingredients to the chicken and place in a 9x13-inch baking dish. Sprinkle cracker crumbs over the top, then sprinkle on the poppy seeds. Drizzle melted margarine over casserole. Bake in a 325-degree oven for 30 minutes.

Rice Torte
This traditional Italian dessert recipe from my dad’s family is a favorite on holidays.
—Andrea

PASTRY SHELL
2 eggs
2/3 cup sugar
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1/2 stick butter, melted
1 tsp. baking powder
1/2 tsp. salt
2 cups flour
1/2 tsp. baking soda
2 tsp. vanilla (optional)

Mix eggs with sugar. Add lemon and orange rind, vanilla, and butter. Sift flour and mix with baking powder, baking soda, and salt. Add to egg mixture. Mix well; lay on previously floured board and knead, adding flour if too sticky. When mixed, form into 2 balls of dough. Refrigerate until ready to bake.

RICE FILLING
1 1/2 cups uncooked rice
2 1/2 cups water
2 1/2 cups milk
1 1/2 tsp. salt
3/4 stick butter
4 eggs
1 cup sugar
1 Tbsp. vanilla
2 Tbsp. grated lemon zest
2 Tbsp. grated orange peel

Bring water, milk, and salt to a boil. Add rice and let simmer for about 20 minutes. Remove from heat. Add butter and let cool. Beat eggs and sugar together. When rice is cooled, add all ingredients and mix well. Roll out dough and line 2 greased 8- or 9-inch pie plates. Fill pie shells. Bake at 375 degrees until top is golden and dried, about 35 minutes. Serve chilled or room temperature.

Chili
This is one of my fall favorites. Not only is it relatively quick and easy to make, it’s high in fiber and vitamin A. And it tastes even better the next day!
—Camerin

1 pound lean ground beef
1 medium onion, chopped
2 stalks celery, chopped
6 carrots, sliced
1 12-ounce can stewed tomatoes
2 12-ounce cans tomato sauce
1 12-ounce can pinto or kidney beans
3 tsp. chili powder
salt and pepper to taste

In a heavy skillet brown the beef, onion, and celery. Add the remaining ingredients, and simmer until the carrots are tender, about 20 to 30 minutes. Makes 8 cups.

—From The Fast-Food Diet: Quick and Healthy Eating at Home and on the Go by Mary Donkersloot, R.D. (Fireside).