Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
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.
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
Whenever I serve my Corn Balls, it's just about certain someone will ask for the recipe—I've gotten more requests for it than any other I've ever tried.
I usually make them when we have company as a nice change-of-pace side dish. They're great with ham, steak or roast beef.
My husband and I have two young children, 3 and not quite 1. I grew up on a dairy farm. Today, we live on a small farm where I tend to chickens.
These scrumptious spuds have pounds of meal appeal! Stirred together with sour cream, cottage cheese , onion and almonds, they offer a rich texture and nutty taste that will have folks coming back for more, assures Veronica Teipel of Manchester, Missouri.
Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before!
My Creole-Stuffed Turkey originated when my sister from Texas and her family—who love Southern cooking—were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.
You’ll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.—Michaela Rosenthal, Woodland Hills, CA
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.
You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.