I like to think of myself as a "recipe tinkerer". It's fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own. -Shawn Asiala, Boca Raton, Florida
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
We grew a large quantity of onions on the farm where I was raised. Since they seemed to go with everything, we enjoyed them often in many different ways. Besides, back in the good old days, Mom said onions kept us from getting colds in the winter!
Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees.
Cheryl Landis of Honey Brook, Pennsylvania prepares a picture-perfect dinner for two...without a lot of work. She seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap.
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.
This moist stuffing, with its fruity blend of raisins and tart cherries, is a sweet twist on a traditional version. It's a tasty complement to tender poultry slices. Be prepared to dish up second helpings when you serve this bird.
This is one of my favorite ways to fix mashed potatoes. Int fact, I freeze rosemary each summer with this dish in mind. I increased the garlic from the original recipe, and my family hasn't complained a bit.
—Kathy Rairigh of Milford, Indiana