We look forward to tomato season each year so we can make this unique and tasty recipe. It's a super dish for lunch, especially on warm summer days, and a great way to use your garden onions, cucumbers and tomatoes. It also makes a good appetizer.
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch (without mayonnaise) and freeze it. Then we can enjoy it even after the garden is gone for the season.
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza.
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families.
-Elinor Stabile, Canmore, Alberta
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
I copied this recipe from a friend's collection 15 years ago. Now whenever we make steak on the grill, this is the recipe we usually use. It's also a tempting dish to serve when entertaining. It's earned me my compliments. —Debbie Bonczek, Tariffville, Connecticut
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. —Lucille Tucker, Clinton, Illinois
I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested.
—Pat Davis, Beulah, Michigan
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls.
—Jeanette McKinney, Belleview, Missouri
These bars are always a hit at potlucks here in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska