Buttery, cheesy sticks that melt in your mouth are what Katherine Goss of Wildomar, California loves to share with guests. "These always receive plenty of compliments," she reports. "Folks are often surprised that the only cheese used is Parmesan. It's such an easy way to liven up simple slices of bread."
Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead!
We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear.
-Michelle Grigsby, Beavercreek, Ohio
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
"Seconds are common once folks try these wonderfully satisfying sweet potatoes—they're smothered with a cinnamon-orange sauce and dotted with walnuts," writes Bonnie Baumgardner from her home in Sylva, North Carolina.
Serve up comfort food for breakfast with this cheesy casserole featuring convenient frozen hash browns. It requires just 10 minutes of prep before you pop it in the oven.—Nancy Sidhu, Franklin, Wisconsin