This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor.
-Lisa Boettcher, Rosebush, Michigan
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice!
—Josephine Devereaux Piro of Easton, Pennsylvania
This savory cheese loaf is great sliced in thin wedges to go with soup, salads or casseroles. I've served it to large crowds and received many compliments. One year, I gave it to our neighbor for Christmas.
-Evelyn Bear, Kingston, Idaho
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks.—Shelly Bevington, Hermiston, Oregon
This dip is always a big hit with men—maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over.
I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too—I started it more than 50 years ago.
I first tasted this delicious chicken dish 11 years ago when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear!
—Debbie Dougal, Roseville, California
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long.
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri