IT'S SAID that "good things come in twos"...but finding good recipes like these that work well for just two people isn't always easy.

Small-Batch Potato Salad comes from June S. of Saukville, Wisconsin, who's been cooking for just herself and her husband since their kids left home.

Sylvia M. of Lees Summit, Missouri shares a recipe for fluffy Biscuits for Two she got from a friend.

Lorraine C. of Seattle, Washington sends her recipe for Ham Steak with Lemon, a favorite of her husband, John.

4 bacon strips
1 tablespoon cornstarch
1/3 cup sugar
1/2 cup water
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) sliced potatoes, drained
Minced fresh parsley

In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Add cornstarch and sugar to drippings; stir until smooth. Add water, vinegar, salt and pepper; cook and stir over medium heat for 3-4 minutes or until thickened and bubbly. Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through. Serve warm or at room temperature. Garnish with parsley. Yield: 2 servings.

BISCUITS FOR TWO

1 cup all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup shortening
1/2 cup milk

In a bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured board; knead 1 minute. Roll or pat dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450 degrees for 10-12 minutes. Yield: 4 biscuits.

HAM STEAK WITH LEMON

2 slices fully cooked ham (1/2 inch thick)
1 lemon, halved
3 tablespoons brown sugar
2 teaspoons prepared mustard

Broil ham slices 5 in. from the heat for 5 minutes. Meanwhile, slice one lemon half; set aside. Grate peel from the other half and squeeze 1 tablespoon juice into a bowl. Add peel, brown sugar and mustard to juice. Turn ham over; brush with the lemon mixture. Top with lemon slices. Broil 3-4 minutes more or until ham is heated through. Yield: 2 servings.

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"MOTHER was a no-nonsense woman with a twinkle in her eyes," relates Evelyn J. of Moreno Valley, California.

"On cold mornings, we kids would wake to the sweet aromas of hot chocolate and fresh corn bread. Six pairs of feet would race down the stairs to be first in line for a mug of homemade hot cocoa and a slab of corn bread with honey.

"'Oh,' Mom would say, 'the corn bread isn't quite ready. You'll just have time to eat a bowl of oatmeal first.' We ate it gladly because the first four to finish got a coveted corner piece of bread.

"I was a mother myself before I realized the sneaky logic of those winter mornings. Hot cocoa, oatmeal and corn bread is still my favorite breakfast."

SAVORY SOUPS from these reader-recommended recipes can provide new tastes for your tureen, set mugs a-steaming or spark a lunch to go.

Click image at left to view a larger photo.

"Here's a creamy combination that showcases broccoli," says field editor Carolyn W. of Custer, Montana.

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

CREAMY VEGETABLE SOUP

"This blended soup makes a great first course for a special meal," says field editor Valerie J. of Portland, Maine.

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons cooking oil
4 cups chicken broth
Dash ground nutmeg
Pepper to taste

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings (1-1/2 quarts).

VEGETABLE BEEF SOUP

"When we come in from playing in the snow, I serve this hearty soup," says Nancy S. of Roseville, Minnesota.

1 beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 tablespoon salt
1 teaspoon pepper
1 can (28 ounces) tomatoes with liquid, cut up
1-1/2 cups chopped carrots
1 bag (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 15-20 servings (6 quarts).

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THIS regular feature gives readers a chance to share their favorite kitchen tips, household hints and "home remedies".

> To clean a stained coffee cup, wet the cup and sprinkle in some table salt. Scrub the salt around with a cloth, then rinse the cup. Repeat if needed. 
--Martha M., Morrisville, Vermont

> Remove celery from the store bag it comes in and wrap it in paper towel, then in aluminum foil. Store in the refrigerator. When you need some, break off what your recipe calls for, re-wrap the rest and return to fridge. Celery stored like this stays crisp a very long time. 
--Louise J., Milner, Georgia

> Instead of frying bacon, lay strips on a jelly roll pan and bake at 350 degrees for about 30 minutes. Prepared this way, bacon comes out crisp and flat. Plus, the pan cleans easily, and there's no stove-top spattering.
--Lou H., Mobridge, South Dakota

> To get cooking odors out of the kitchen, boil some red-hot candies and a few cinnamon sticks in water for several minutes. Soon a delicious aroma will fill your kitchen and the rest of your home. 
--Lorraine H., Upland, California

> To dot a casserole or pie with butter, use a coarse grater to shred cold butter over the dish. It's quick and effective. 
--Lois F., Nelson, Wisconsin

THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. (See the example below!)

To access the Taste of Home Bulletin Board, click here.

Here's a recent conversation from our Bulletin Board:

Subject: freezing apples

Posted by: jnellie

I have many winesap apples I need to freeze. I was told I can use a fruit preservative to prevent them from browning. Are frozen apples good for pies? What else can I make with them?

RE: freezing apples

Posted by: augustagirl_GA

There are many commercial products, such as Fruit Fresh, to prevent browning. You can also use lemon or citrus juices. Slice apples into foil-lined baking dish or pie plate and sprinkle with Fruit Fresh, a bit of sugar and some spices. Freeze, then remove from dish, wrap and return to freezer. When you need a pie or apple dish, pop out the frozen apples, put in a pastry crust and bake as usual.

RE: freezing apples

Posted by: Teeb

I peel, core and slice apples, put enough for one pie in freezer bag and freeze. The apples get a little brown, but it is never noticed in pies or puddings. I just take a bag out of the freezer when needed. I don't even thaw them first.

RE: freezing apples

Posted by: myrtlehelen

I use frozen apples for apple crisp. I make up bags of the crunch topping and freeze them too, so when needed, I can dump frozen apples in a pan, dump topping over them and bake. Really fast method.