I can't tell you how many times I've made this recipe or been asked to share it! Guests always think I fussed, but the simple ingredients go together in minutes using pre-sliced cheese. For busy holiday hostesses, it's a do-ahead delight.
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina
A little sweet, a little sour, and a whole lot of flavor! These kabobs from Nancy Zimmerman of Cape May Court House, New Jersey make a wonderful accompaniment to any party or get-together. —Nancy Zimmerman, Cape May Court House, New Jersey
Meet the Cook: A friend gave me the recipe for this pate after she'd served it at a formal wedding reception. But I make it most often to spread on crackers at picnics, potlucks and other casual get-togethers.
My family - my husband, son and I - live on a small acreage. We all enjoy gardening (I grow my own herbs and vegetables). Hunting for antiques is a frequent activity of ours, too!
-Melissa Sullivan, Iuka, Kansas
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for.
-Sandra Johnson, Tioga, 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!”