After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico
Mom harvested her own wild rice when we were kids. So wild rice dishes were a special treat for us. This is still one of my favorite foods. I assure you you'll enjoy this hearty, satisfying salad anytime of year.—Jean Halldorson, Mozart, Saskatchewan
This sensational bean salad started out with my mother's recipe, which I changed a bit to suit our tastes. The thyme and mustard give it such zest. It's a staple menu item every time our family gets together.
— Roseanne Martyniuk, Red Deer, Alberta
Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania
People always go back for seconds whenever I serve these rich, creamy potatoes. This casserole is a snap to fix using quick convenient packaged ingredients. It travels well,too. — Susan Auten, Dallas, Georgia
Zesty and fresh-tasting, these bright, beautiful beet slices add spark to any meal. My mouth still begins to water when I think of how wonderful they tasted when Mother prepared them. —Mildred Sherrer, Fort Worth, Texas
This light refreshing salad is perfect for a ladies' luncheon. The delicate, flavorful dressing goes so well with the orange slices. On a bed of green lettuce, it looks as good as it tastes.
—Diane Hixon, Niceville, Florida
Once those first fresh asparagus spears sprout up, invite some special friends for a brunch and pull out this recipe. This lovely pie has a hint of Swiss cheese and beautiful green asparagus peeking out of every slice.
— Ann Eastman, Greenville, California