Baked till those wonderful little rolls are lightly toasted and the cheese is ooey gooey. These are so easy to make, and they definitely don’t stick around for very long. The leftovers keep really well in the fridge, and they make a lovely cold snack. —Serene Herrera, houseofyumm.com
“We’ve been making these refreshing burgers for years,” Jill Christopher explains from Grants Pass, Oregon. “Served on onion rolls with cream cheese and avocado on top, they’re a nice change from the regular cheeseburger. Everybody asks for them when we barbecue.”
You won’t need the luck of the Irish to turn your extra corned beef into delectable sandwiches that will disappear quicker than a leprechaun’s wink. Best of all, these open-faced sandwiches, with layers of savory beef, creamy slaw and melty Swiss, take only 15 minutes to put together. —Marilou Robinson, Portland, Oregon
We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.
When my husband and I needed a quick meal, I fixed this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meats, cheeses and seasoning. Serve it with a green salad topped with Italian dressing for a simple dinner for two. —Barbara B. Rupert, Edgefield, South Carolina
“My family loves this casual mainstay recipe and, since it’s so easy to make, we enjoy it often. It’s great on the barbecue in summer. During winter months, I use the oven or indoor grill to fix it.” Andrea VanDinter - Prince George, British Columbia