My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
Onion lovers are sure to be asking for second helpings of this appetizing tart - it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quiche-like filling, the dish is ideal for a brunch or buffet.
-Christine Andreas, Huntingdon, Pennsylvania
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”
I remember eating this soup every Christmas while growing up. I considered it a real treat. My mother, who was born in Sweden, made this soup during holidays, and now I carry on the family tradition. I look forward to all of our Swedish Christmas traditions-especially eating this soup. —Enice Jacobson, Wildrose, North Dakota
Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it.
-Rene Fry, Hampstead, Maryland
Its pretty braided shape and pleasant dill flavor distinguishes this golden-brown loaf from other yeast breads. My family loves to eat it alongside soup, roast beef or pot roast. I almost always make two loaves-one just isn't enough!
When my grown children come home for visits, they always ask me to make this bread along with their favorite spaghetti dinner. In between times, the easy-to-prepare loaf is a hit at church socials and potluck suppers.
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree.
-Valerie Collier, Charleston, South Carolina
Meet the Cook: Whenever we have rolls and coffee after church, these come along with me.
Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college.
-Betty Ann Wolery, Joplin, Montana
Well coated with a tangy sour cream and celery seed dressing, these sweet-sour onions can sure dress up a juicy burger. My sister likes to serve them as a side salad when our family gets together in summer up at the lakes.
-Ethel Lowey, Fort Frances, Ontario