I FOUND this pretty rice dish in a salad oil ad in the Ladies' Home Journal back in 1948. It's a favorite not only for its good taste, but for its simplicity of preparation.
A potluck and picnic pleaser, this side dish travels well.
-Dorothy Lama, Lindsay, California
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor.
Our home is on 20 acres where we have hay and horses—my husband, our two children, (8 and 6) and I ride a lot.
My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. —Eric Cooper, Durham, North Carolina
My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California