As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served this for weddings, family dinners and more. It has become a favorite for many. —Karla Kimball, Emmett, Idaho
This makes a good cool vegetable on a hot day—it's long been in my recipe file, and we have Dilly Asparagus often.
My husband and I farm ranch in central Texas. I enjoy cooking, especially when I'm trying out new recipes shared by friends or by other Country Woman subscribers. (I love CW!)
When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table.
-Karin Cousineau, Burlington, North Carolina
The way I came upon this mix is very fitting—a friend gave me a container of it as a gift one Christmas. The next year, I gave it to many friends, all dressed up in decorated mason jars. Every single one asked for the recipe!
I learned to cook through trial and error. I've been doing it for 30 years...it's my favorite pastime.
My husband and I live on a 50-acre farm, where we breed and race horses. We also raise chickens and lambs. Our six children are grown, and now we're the grandparents of eight youngsters.
"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."
Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.
This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. “It’s great with almost any entree.”
TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.
DURING the Depression, we made do with what we had. Mother always looked for ways to add variety to our meals, and these corn fritters were her special treat.
She served them as a bread or a vegetable. No matter how they were presented, their hearty taste complemented any meal. —Auton Miller
Piney Flats, Tennessee