I CAME UP with this recipe one day when I had nothing but burgers to cook on the grill and not enough of any one vegetable. It was so tasty we ate almost all of it and the little bit that was leftover I heated in the microwave the following day. It was still delicious!
Years ago, my mother helped assemble a church cookbook, and this recipe was submitted by a family friend. Mom tried it on husband and kids and we all liked it. These ingredients work well with any type of green bean...frozen, canned or fresh. —Beth Allard
Belmont, New Hampshire
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
These muffins are easy to make and can be mixed in just two bowls, making cleanup speedy. This is a pleasant-tasting date muffin with a nice texture, compatible with many meals. —Deborah Ader, Sullivan, Indiana
I've always loved my grandma's recipe for spinach-mandarin salad, so when I found this recipe, I knew it was one I had to try. It's easy to make and great for special occasions. I treasure this recipe and have passed it on to many.
—Valerie Belley, St. Louis, Missouri
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.