My trick to roasting veggies is to choose ones that cook in the same amount of time. Try pairing up cauliflower florets with baby carrots or okra with cherry tomatoes.— Courtney Gaylord, Columbus, Indiana
"It's simple to jazz up a box of scalloped potatoes and pop them in the oven while the kids are doing their homework," says Jennifer Skipper of Great Lakes, Illinois. "This meal disappears in a hurry whenever I serve it."
I decided to pair up two of my favorites - lasagna and potatoes - in this scrumptious dish. Sliced potatoes take the place of noodles, and the comforting blend of flavors is sure to please anyone with a hearty appetite.
-Melissa Pokorny, Abbotsford, British Columbia
These wonderful oven-roasted potatoes are very pretty to serve—the partially cut slices spread out in the shape of a fan. Folks at a potluck can easily take as many slices as they want. I especially like these potatoes with ham, roast pork or beef.
Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well.
My husband and I have two grown children. I teach home economics.
-Margery Richmond, Lacombe, Alberta
The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes.
—Frances Anderson, Boise, Idaho
Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers!
-Rosemary Jesse, Cabool, Missouri