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We have so few bad-weather days in New Mexico that we like to celebrate cold rainy one with bowls of hot soup. My family likes this ham and bean variety alongside green chili corn muffins.
Beverly Peacock of Santa Teresa, New Mexico
I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I’ll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.Barbara Moorhead, Gaffney, South Carolina
If your favorite appetizers are cheesy potato skins and buffalo chicken wings, you'll find this recipe one to cheer about. Loaded with cheese, sour cream and onions, these hearty, stuffed potatoes get a sassy bite from mild wing sauce. —Michelle Gauer, Spicer, Minnesota
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family’s take on the dish, with our own flavor enhancements.—Carolyn Kumpe, El Dorado, California