Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.—Sherry Thompson, Seneca, South Carolina
"EACH TIME I fix these tomatoes, it takes me back to the Ohio farm where I grew up. I savor the taste of this delicately sauteed vegetable, with its crisp crust, moistened slightly with the pan gravy. Mom could do these to perfection! Maybe that's why this dish is my favorite part of this memorable meal."
We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests.
I picked up this recipe while working for the Navy in New Orleans. It's a mouthwatering combination of meats, beans and seasonings. I take this dish to many potlucks and never fail to bring home an empty pot.— Kathy Jacques, Chesterfield, Michigan
Although I was born and raised in the South, I never really cared for this truly Southern dish, but one day I was poring over my mother's collection of recipes, saw this and decided to give it a try. I've been a grits lover ever since.
It's easy to add variety to this dish by stirring in cooked, crumbled bacon. since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of the casserole for him.—Carrina Cooper, McAlpin, Florida
Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."
This distinctive stuffing is awesome alongside ham, chicken or turkey. I've been a rhubarb fan since I was a girl, so when a friend suggested this recipe, I had to try it. Now when I serve this side dish, my guests are usually curious about my special ingredient...and they love it!
-Kathy Petrullo, Long Island City, New York
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions.
-Bobbie Soileau, Opelousas, Louisiana