We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.
Soy sauce and peanut butter flavor these crisp-tender beans. "They're a nice change from the usual green bean salads and casseroles," says Robin Joss from Ashburn, Virginia. "With a sesame seed crunch, this dish always wows guests and brings plenty of recipe requests."
There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard.
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.—Patty Kierce, Weir, Texas
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry!
-Shirley McKee, Varna, Illinois
These saucy sweet-tart beets with their deep cherry color will have folks talking at your next dinner party! Serve them warm as a side dish or chilled in a salad with cottage cheese.
-Nancy Griffin, Simpsonville, South Carolina