Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.—Mildred Stubbs, Rockingham, North Carolina
I CLIPPED this recipe many years ago, and it remains one of our favorites.
My husband and I love all the ingredients in it, plus it doesn't require a lot of time to prepare. With a simple green salad, it can make a complete meal.
-Donna Brockett, Kingfisher, Oklahoma
WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served.
-Billie Scoggins, Long Beach, Mississippi
WE'VE BEEN eating this wonderful side dish for as long as I can remember. It's an old-time recipe from this part of the country, and I like it because of its great flavor and festive color. It complements most any meal, so we enjoy it often.
-Auton Miller, Piney Flats, Tennessee
I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches.
This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite.
-Precious Owens, Elizabethtown, Kentucky
With three boys at home, I no longer have the problem of finding a variety of foods to cook for only two people. But I well remember having to eat casserole leftovers for days when my husband and I were alone. I still have some recipes from those days, and this pared-down dish was a favorite. —Ruth Tacoma, Falmouth, Michigan
MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health.
I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.—Elaine Kremenak
Grants Pass, Oregon
MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash.
I made up this recipe, and it turned out to be a keeper—a great side dish for any entree and a complement to other vegetables as well.
THIS SIDE DISH is compatible with any meat entree you serve.
One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. —Norma Poole
MY SISTER introduced me to this recipe several years ago because she knows I love blue cheese.
This dish is a simple way to dress up asparagus, giving it a tangy taste altogether different from the usual cheese sauce. I make it every spring when we have fresh homegrown asparagus. —Leona Luecking
West Burlington, Iowa
I CAME UP with this recipe when looking for a different way to use leftover baked potatoes.
I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. —Leonora Wilkie