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Loaded with fruit, a classic version of Christmas fruitcake

"'With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me,' says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too."

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

A low-fat dish that's succulent taste will have you scooping out a second helping.

An Italian spinach lasagna with a slow-simmered meat sauce of ground beef, pancetta, chicken livers, and dried porcini mushrooms layered with ricotta and Parmigiano-Reggiano. Old-world flavor in every bite.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Baked manicotti stuffed with spinach, shiitake and white mushrooms, cottage cheese, garlic, and red wine-sauteed peppers. Lightened-up Italian comfort food in one dish.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

A chunky, delicious applesauce that is a perfect treat as a snack or for dessert.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Warm and crusty rolls that pack a surprise. Inside your guests will find gooey cheese, juicy cherry tomatoes, basil and garlic.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.