You're going to love today's recipes.

Ken Kugler of Mt. Lebanon sent us the first one. When Mr. Kugler, an engineer, gets home after the end of the work day, he doesn't have the luxury of a prepared meal because he lives alone. So he lights his grill and makes his dinner. "I like anything grilled -- chicken, turkey burgers or pork -- and I like to eat and cook healthy but simple meals. My sister and I always helped my parents make dinner, so I know my way around the kitchen." He found the recipe for Stuffed Turkey Tenderloins in Better Homes and Gardens' "Easy Everyday Cooking."

I can now vouch for Mr. Kugler's cooking prowess and his ability to find a winning recipe.

Our second recipe was sent by Catherine McAllister of Dormont, who writes: "This soup freezes beautifully, and the recipe is correct -- you do not add water. The recipe can easily be changed, for instance, if you prefer a spicier flavor or would like to add additional ingredients, such as mushrooms, beans or other vegetables."

The recipe calls for 1 quart of fresh or canned tomatoes. I used 51/2 pounds of fresh tomatoes (each tomato weighed about 1 pound), diced. There didn't seem to be enough liquid, so I used about half a can (1 pound, 12 ounces) of diced tomatoes including the juice. We like a slightly thicker soup; if you prefer a thinner soup add more fresh or canned tomatoes. And I used fresh oregano, basil and garlic.

PG tested

If you can't find turkey tenderloins use chicken breasts.

• 2 8-ounce turkey breast tenderloins
• 2 cups chopped fresh spinach
• 3 ounces chevre or feta cheese, crumbled (about 3/4 cup)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon ground red pepper

Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from 1 side almost to, but not through the opposite side. Set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.

In a small bowl combine oil, paprika, salt, and ground red pepper. Brush evenly over tenderloins. Grill on lightly greased rack of an uncovered grill directly over medium heat for 16 to 20 minutes or until turkey is tender and no longer pink in center of the thickest part; turn once. Remove and discard string. Slice tenderloins crosswise and serve.

Make 4 servings.

-- "Easy Everyday Cooking"

PG tested

• 1 pound hot or sweet bulk sausage, browned and drained
• 2 cups celery, chopped
• 2 pounds zucchini and or yellow squash, cubed
• 1 cup onion, chopped
• 2 peppers, chopped, any variety
• 1 quart fresh or canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1 teaspoon garlic powder
• 1 teaspoon sugar

Place all ingredients in a large pot. Cook slowly for at least 1 hour.

Serves about 10.

-- Catherine McAllister

Shawn Zoogs, Bellevue: "There was a bar, Teo's, located in North Versailles in the Kmart shopping plaza at Routes 30 and 48. Their specialty was a pepper steak sandwich. I was wondering if anyone has this recipe?"

Christina Riley, Ross: "There are two meals that I had at the old Cliffside Restaurant: Chicken Dragina (chicken stuffed with cheese and apples with a honey sauce) and Shrimp Cordon Bleu (large shrimp wrapped in cheese and ham, battered and deep fried with dipping sauce). I've searched the Internet high and low for similar recipes but have found nothing. The meals were so unique and delicious. Do any readers have recipes for these dishes?"

Heather Tillman, South Side: "I've been going to Tambellini's -- first on Mt. Washington, then on Route 51 -- since the early '70s. I sorely miss their marinara sauce and German Meatball Soup. Any chance someone could track down the recipes?"