I first served this creamy, rich casserole at our ladies meeting at church. Everyone liked it and many of the ladies wanted the recipe. The original recipe was from a friend, but I changed it a bit to suit our tastes.
-Betty Sugg, Akron, New York
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. —Helen Bethel, Maysville, North Carolina
Corn brightens up any meal with its sunny color and sweet crispness. I decided to create a casserole that combined corn, mushrooms and a rich cheesy sauce. I succeeded with this recipe. It's an easy dish to make and a popular part of any party buffet.
-Mary Jones, Cumberland, Maine
I picked up this recipe while working for the Navy in New Orleans. It's a mouthwatering combination of meats, beans and seasonings. I take this dish to many potlucks and never fail to bring home an empty pot.— Kathy Jacques, Chesterfield, Michigan
These baked wedges, seasoned with Parmesan cheese and served with a sour cream dip, make a nice alternative to french fries or baked potatoes. They go great with grilled steak, but my family enjoys them as snacks, too.
-Karen Trewin, Decorah, Iowa
When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops.
-Andrea Ibzag, Gordon, Wisconsin
I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham.
-Char Shanahan, Schererville, Indiana
I discovered this recipe a long time ago and have used it often, This preparation is a nice change from simple baked acorn squash. With the skins on the slices and lemon sauce drizzled over them, this side dish looks as good as it tastes. —Nell Fletcher, Sedalia, Colorado
This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
These light crispy onion rings are sliced thin and spiced just right with garlic powder, cayenne pepper, chili powder and cumin. My family likes them alongside grilled burgers. They're even good as leftovers.
-Tamra Kriedeman, Enderlin, North Dakota
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking.
Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.