I DON'T remember where I found this recipe, but I have used it for many years.
This is the first recipe I reach for when fresh tomatoes are in season. It goes great with a sandwich or makes a bright addition to a main course.
-Cora Miller, Lewiston, Michigan
FOR A change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad.
They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal.
-Mrs. Howard Phipps, Hernando, Mississippi
I FOUND this recipe in an old magazine. Later, I discovered that adding garlic gave these potatoes a unique flavor.
My greatest compliment came from a neighbor who's a retired chef - he said this is the most delicious potato dish he'd ever tasted!
-Leah Brandenburg, Charleston, West Virginia
SINCE all our children are grown, I like to make simple dishes for my husband and me.
I usually have cheese, carrots and rice on hand, so this is a very handy side dish to whip up at any time. The cashews add crunch and great flavor.
-Diane Hixon, Niceville, Florida
MY MOTHER-IN-LAW always served green rice with her chicken casserole.
She was a great cook, and the local newspaper featured her several times as "cook of the week".
This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers.
-Nancy Beatty, Springfield, Illinois
I CREATED this recipe to serve my husband and me, but it's so tasty I also prepare it for special occasions when we have dinner guests.
The secret to the fluffy texture is making sure the potatoes are well drained, and heating the butter and cream before adding them.
-Bessie Hulett, Shively, Kentucky
I LOVE making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable.
I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table.
-Ina Reed, Kingman, Arizona
Says Dona Alsover of Upland, California, “Our children and grandchildren live far away, so my husband, Jim, and I frequently plan a quiet dinner by candlelight. We have Vegetable Ramekins often since we can pull fresh things from our garden all year. It is a colorful and delicious side dish.”
I'M a widower and cook mainly for myself. This recipe is simple and I've used it many times.
Since it makes enough for two, I'll wrap half of the baked potato wedges in foil and freeze them for another time. Then I simply warm them in the toaster oven or microwave.
-R. V. Taibbi, Honolulu, Hawaii