“This colorful blend, combining the best of harvest veggies, is a favorite in my house,” shares Edie DeSpain of Logan, Utah. “I serve it with plenty of crusty bread and hot linguine or fettuccine noodles.”
This blue-ribbon recipe won ‘Best of Show’ at the county fair for Wanda Houston of Houlka, Mississippi. The delectable loaves are tiny and moist, she writes, “and I bake a lot of them for gifts during the holidays.”
THE FIRST TIME I bought a red cabbage, I didn't quite know what to do with it, but after some experimenting, I came up with this recipe. It has now become my fall "comfort food".
This side dish is compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.
-Karen Gorman, Gunnison, Colorado
This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now.
-Wanda Penton, Amite, Louisiana