I sampled this recipe at a 25th anniversary party and was told it was a family favorite, courtesy of a Polish grandmother. I shared the recipe with my sister-in-law’s family and she told me her five-year-old son loved it so much that he would eat it cold for breakfast! Every time our family gathers now, someone brings this dish.
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba
While living in Milan with my husband, Leon, I picked up this recipe. Since it contains very little spice, this simple side dish is good for folks who can't eat spicy food.—Kathry Manwiller, Wyomissing, Pennsylvania
I SERVE potatoes with just about every meal. Besides using this recipe as a side dish, I discovered I could serve it as a main dish for a lighter meal. It satisfies the appetite well, especially for us older folks.
A dear friend shared this recipe with me several years ago.
-Margery Bryan, Royal City, Washington
MY mother-in-law gave me this recipe many years ago, and I served it to my husband every year on our anniversary. Also on the menu were English muffins with honey, juice and coffee.
Now our sons make this souffle, and their children love it for brunch or a light supper.
-Dollypearle Martin, Douglastown, New Brunswick
THIS DISH was my grandmother's way of getting us young kids to eat our green vegetables. She was a wonderful cook and inspired me to get creative in my cooking.
Sunday dinner was always served at noon at her house, and everything on the table was homemade and delicious.
-Linda Poole, Rainbow, Texas
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.—Dawn Fagerstrom, Warren, Minnesota
Being a teenager, my great-grandson Derek has developed his own tastes and doesn't always care for the same things I do. But this recipe is a tasty vegetable dish we both enjoy.—Ruby Williams, Bogalusa, Louisiana
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable.
I serve it most often with chicken. It adds so much color to the plate.
-Dorothy Pritchett, Wills Point, Texas