I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas
I'M a widower and cook mainly for myself. This recipe is simple and I've used it many times.
Since it makes enough for two, I'll wrap half of the baked potato wedges in foil and freeze them for another time. Then I simply warm them in the toaster oven or microwave.
-R. V. Taibbi, Honolulu, Hawaii
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba
YELLOW SQUASH with colorful bell peppers makes an attractive and delicious combination that goes well with many entrees.
I enjoy experimenting with new recipes, and fortunately, my husband likes new dishes appearing on the table.
-Maxine Lynch, Boise City, Oklahoma
EVEN children love this treat, though sweet potatoes may not be their favorite vegetable. The marshmallow surprise inside delights them.
These puffs are fun for a holiday meal and easy to prepare for any number at the table.
-Bernice Morris, Marshfield, Missouri
THE FIRST TIME I bought a red cabbage, I didn't quite know what to do with it, but after some experimenting, I came up with this recipe. It has now become my fall "comfort food".
This side dish is compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.
-Karen Gorman, Gunnison, Colorado
CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes.
This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two.
-Ruby Williams, Bogalusa, Louisiana
I received this recipe years ago from a friend. It's a delicious new twist to a baked potato.
I recently served these potatoes to visiting relatives from Norway, and they were a big hit. I love to cook and even wrote my own cookbook several years ago.
-LaVerna Mjones, Moorhead, Minnesota
THIS DISH was my grandmother's way of getting us young kids to eat our green vegetables. She was a wonderful cook and inspired me to get creative in my cooking.
Sunday dinner was always served at noon at her house, and everything on the table was homemade and delicious.
-Linda Poole, Rainbow, Texas