"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."
"These zesty potatoes are a snap to make. My two boys and husband just love them. They’re good with roast or chops, but can also be served as an appetizer with a dip." —Jane Lynch of Scarborough, Ontario
"My mom got the recipe for this zucchini and green bean casserole from an authentic Greek cook years ago. The ingredients originally included olive oil, but we omitted it...and it tastes even better!" writes Angela Berry, Coon Rapids, Minnesota.
Canned soup and a package of scalloped potato mix hurry along this creamy and comforting casserole sent in by Cheryl Maczko. "You can use either leftover chicken or turkey," suggests the Arthurdale, West Virginia cook.
“I make these potato wedges all the time because my husband won’t eat anything fried,” writes Deborah Lacher of Deerfield, Ohio. “I couldn’t find the dip I wanted in the grocery store, so I made my own.”
From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.