We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“
I used to make this dish with lots of butter, brown sugar and cream. I slimmed it down and this low-fat version is just as delicious-my family loves it,” writes Shannon Abdollmohammadi from Woodinville, Washington.
“While cleaning the freezer one day, I uncovered extra filling I had used in an appetizer. I decided to add it to the mashed potatoes for dinner…and it became an immediate favorite,” relates Laurie Balcom of Lynden, Washington.
“Rice doesn’t have to be a boring side dish,” declares Aurora, Colorado’s Janice Mitchell. “Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken.”
I've made these zesty beans many times for picnics and potlucks—they're hearty and zippy with chili pepper and the extra flavor of lentils in the ban mix. The recipe can be made ahead and heated before serving.
—Arthur Morris, Washington, Pennsylvania
Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead!
We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.