“We love to use this versatile mayo on any sandwich, but it's especially good on a BLT. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal.” —Cindie Haras of Boca Raton, Florida
The recipe for Spiced Rhubarb's been in my family for years—it was handed down to me by my mother, who got it many decades ago from her mother.
This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast!
As for me, I'm a country girl. I was born in the country, and I'm still here.
Dorothy Ross of Jackson, Ohio relates, "I owned a pizza shop for 10 years and developed this popular sauce to serve with a stromboli steak sandwich. Everyone loved it. It's also delicious on chicken and pork chops."
With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas
This tart relish combines a powerhouse of nutrients with cranberries and pomegranate. It captures the flavor of the holiday season and adds a beautiful ruby-red color to any meal. —Arlene Rakoczy, Gilbert, Arizona
"I think this steak sauce tastes better than the commercial brands," writes Judy Neil of Royal Oak, Michigan. Her creative condiment features everything from tomato paste and raisins to grapefruit juice, honey, garlic and soy sauce.
"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."