I cook church dinners for 120 people, so I'm always looking for fast, inexpensive menu items. After watching a chef put this corn dish together, I prepared it at church several times. There was never any left over.
This is one of my favorite ways to use butternut squash, which I love not just for its flavor but also because it's full of vitamin A. I usually make this when I am grilling steak or chicken. —Esther Horst, Monterey, Tennessee
If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas.
“There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie.
The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers.
Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.
"Because this recipe is easy to prepare, healthy and delicious, it has become the only way I make green beans," says Clara Saxe of Colorado Springs, Colorado. The versatile beans feature plenty of garlic and Italian seasoning and complement most any entree.
"I got this recipe from a friend back when we were in nursing school," writes Kenda Burgett of Cloudy, Oklahoma. "Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms."
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish.
—Dorothy Pritchett, Wills Point, Texas