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My wife and I enjoy medleys of steamed vegetables, such as onion, peppers, zucchini, squash and broccoli, but we frequently have leftovers. I combine them with some cooked rice and a can of diced tomatoes. Warmed in a skillet and sprinkled with grated cheese, this makes a scrumptious entree or side dish. —Paul Toy, Little River, South Carolina
"My pecan pie has just the right amount of sweetness," writes Fern Stewart-Raisch from Mesa,…
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In a frying pan, saute one large sliced onion. Add an 8-ounce can of tomato sauce, along with…
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