My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. —Marcia Tiernan, Madrid, New York
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! —Carol Carpenter, Jansen, Nebraska
Whether served as an appetizer or alongside an entree, Karen Conklin's deviled eggs offer a welcomed change of pace. That's because the Santee, South Carolina reader fills them with a creamy combination that includes crabmeat, hot pepper sauce and a dash of cayenne.
In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. "I like to serve these kabobs as an appetizer when I'm entertaining," Helen notes.
"I lightened up a recipe for traditional crab dip with reduced-fat and fat-free sour cream and cheeses," notes Cammy Brittingham from Cambridge, Maryland. "Feel free to experiment with different cheeses to suit your tastes. This is great for a party because you can make it a day ahead and refrigerate it.