These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
THESE savory beans were a specialty my dear grandma frequently prepared.
When I even think of this dish, I can smell the enticing aroma that met us at the door when we went over to Grandma's for Sunday dinner. Every dish she made was a labor of love.
-Marjorie Thompson, West Sacramento, California
"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"
"THE BEETS Mother served with this meal came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. Their tangy flavor is a great complement to the rest of the foods in this meal. —Sara Lindler, Irmo, South Carolina
"I USED TO make Mama's beans from scratch, just like she did. But, one day when I was pressed for time, I resorted to canned beans and doctored them up a bit. To my surprise, this 'doctored dish' took first place in a contest! Of course, I've been preparing my beans this way ever since!"
"My dad, who loves onions, invented this tasty side dish," says Marcia Preston of Clear Lake, Iowa. "The tender seasoned onions go well with all types of grilled meat, so we enjoy them frequently. Cleanup is a breeze, too."
Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. Polly Heer of Cabot, Arkansas suggests cutting each pineapple quarter into bite-size pieces before serving.
Our young sons like to help me assemble potatoes, carrots and onions into foil packages that we can grill alongside the turkey. Just before serving, we top the steaming medley of vegetables with a sprinkling of cheese.
— Denise Nebel, Wayland, Iowa
"Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer," writes Connie Lou Hollister of Lake Odessa, Michigan. "Parsley, chili powder and cumin accent the corn's just-picked flavor."