THIS RECIPE is a variation of one I received from my Italian mother. I've prepared spinach like this for years - especially since my children like it this way!
It complements a variety of main courses, and whenever I serve it to guests, they really enjoy it.
-Lucia Johnson, Massena, New York
WE LIKE fresh mushrooms and have them often, so I try to be a little inventive.
This salad "happened" one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since.
-Mary Johnston, Palestine, Texas
WHEN I'm in a hurry to prepare potatoes, I resort to this recipe that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish.
It's been a family favorite for a long time and fits with most any meal.
-Lois Collier, Vineland, New Jersey
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 ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home.
It's a meal in itself or an impressive beginning to a full-course meal.
-Barbara Brunner, Steelton, Pennsylvania
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change.
I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table.
-Flois Price, Morgan, Texas
CRUNCHY and colorful, this side dish has the flavor and texture of creamy coleslaw, but it's served warm.
It's a nice change from typical vegetable dishes. I serve it often with any meat entree.
-Bernice Knutson, Soldier, Iowa