Meet the Cook: My mom used to make this hearty dish for family get-togethers. Now I do the same when our five grown children come to visit. My husband and I have a beautiful lake country home...and we enjoy fishing.
-Donna Torgerson, Park Rapids, Minnesota
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.
These potatoes are a speedy side dish that complements most any entree. Feta cheese adds a rich zesty flavor. A neighbor supplies me with garden-fresh chives, but you can use frozen or dried chives for more convenience.—Jean Komlos, Plymouth, Michigan
Meet the Cook: When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well.
In 35 years together, my husband's eaten lots of my "accidents"! We have three children and four grandchildren.
-Miriam Christophel, Battle Creek, Michigan
“Roasting corn this way is as old as the Ozark hills in which I was raised. My grandpa always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Roast plenty - this corn is a favorite!” —Allene Bary-Cooper, Wichita Falls, Texas
Dill weed and cream cheese give these twice-baked potatoes a tangy taste that makes them a little different. To get a head start, stuff the potato shells beforehand and put them in the fridge. Then finish baking close to dinnertime.