A Medley of Sides

Old-Fashioned Creamed Corn

Beverly Tanner
Crouse, NC

This recipe was given to me by my grandmother when I first got married 37 years ago. She has been making her creamed corn this way for 60 years. It always goes first at our church and family suppers, and we always run out…no matter how much I make! This is the best creamed corn you will ever eat!

6 ears corn, husked

1/4 c. bacon drippings

1/4 c. water

2 T. all-purpose flour

1/2 c. milk

sugar to taste

salt and pepper to taste

Remove kernels from corn, reserving as much liquid as possible. Set aside. Heat drippings in a cast-iron skillet over medium heat. Add corn and reserved liquid. Stir in water and cook for 15 minutes. Whisk flour into milk; slowly add to corn. Reduce heat to low and cook, stirring frequently, until mixture thickens. Sprinkle with sugar, salt and pepper; stir to blend. Makes 6 servings.

If you’re substituting frozen corn for fresh kernels, a 10-ounce package of frozen equals 1-3/4 cups fresh.

Ann’s Veggie Boats

Ann Hole
South Australia, Australia

We all love this dish when we have a barbecue…my family & friends always ask for seconds!

6 zucchini

1 onion, finely chopped

1 clove garlic, pressed

2 t. butter

1 T. all-purpose flour

1/2 c. milk

1 c. shredded Cheddar cheese

15-oz. can mixed vegetables, drained

1 T. fresh dill, chopped

1 T. capers, drained

2 slices bacon, finely chopped and crisply cooked

2 T. grated Parmesan cheese

Bring a stockpot of water to a boil over medium-high heat. Add zucchini and boil for 3 minutes; drain. Slice zucchini lengthwise; scoop out middles to form boats. In a saucepan over medium heat, sauté onion and garlic in butter until tender. Stir in flour; continue cooking for one minute, stirring constantly. Gradually stir in milk. Continue to stir until sauce boils and thickens. Add Cheddar cheese, vegetables, dill and capers. Fill zucchini boats with vegetable mixture. Top with bacon and Parmesan cheese. Arrange on an ungreased baking sheet and tent loosely with aluminum foil. Bake at 350 degrees until filling is heated through, about 20 to 25 minutes. Makes 6 servings.

Fresh produce from the market can be made into the tastiest veggie kabobs. Toss sliced peppers, mushrooms, zucchini, sweet onion and cherry tomatoes with a drizzle of olive oil. Add salt and pepper to taste, and thread on metal skewers. Grill over medium heat, turning after about 5 minutes.

Garlicky Green Beans

Angela DeFrancisco
Millville, NJ

Our family loves garlic and this side dish complements any meal.

3 T. olive oil

2 lbs. green beans, trimmed

1 to 2 cloves garlic, cut into slivers

salt and pepper to taste

Heat oil in a saucepan over medium-low heat. Add remaining ingredients; stir and sauté 15 to 20 minutes, to desired tenderness. Serves 6 to 8.

Asparagus with Pecans

Mary Mayall
Dracut, MA

A favorite alongside fish or chicken.

1 bunch asparagus, trimmed

1 t. butter

1/2 c. chopped pecans

Place asparagus in a microwave-safe dish. Microwave, covered, on high setting for 2 minutes. Melt butter in a large saucepan over medium heat. Stir in pecans, stirring constantly, until toasted. Transfer asparagus to saucepan and sauté for 5 to 7 minutes, until tender. Top with pecan mixture. Makes 4 servings.

Try adding toasted garlic and nuts to favorite side dish recipes. Combine chopped nuts with sliced garlic cloves; add to a heavy pan over medium heat. Drizzle with olive oil and toast until golden.

Scrumptious Spinach Pie

Becky Hall
Belton, MO

If you can’t make the farmers’ market Saturday, don’t fret…a 10-ounce bag of baby spinach from your local grocer will equal 6 cups fresh spinach.

6 c. baby spinach, trimmed

1/4 c. onion, chopped

2 eggs, beaten

2 T. grated Parmesan cheese

1 c. milk

1/3 c. celery, chopped

1/2 t. salt

1/2 t. nutmeg

Rinse spinach, chop and place in a large saucepan over high heat. Cook, covered, 5 minutes, or until wilted. Drain, pressing out as much liquid as possible. Combine remaining ingredients; fold into spinach. Spoon mixture into a well-greased 9" pie plate. Bake at 375 degrees for 45 minutes, or until a knife inserted near the middle comes out clean. Cut into 6 wedges and serve warm. Serves 6.

It’s easy to tell if the eggs in your refrigerator are fresh…a fresh egg will sink in water, a not-so-fresh egg will float.

Golden Squash Patties

Pam Massey
Marshall, AR

This is a summertime favorite at our house!

6 to 8 yellow squash, shredded

1 sweet onion, shredded

salt and pepper to taste

1 c. self-rising flour

1 c. self-rising cornmeal

1 egg, beaten

1 c. shredded Cheddar cheese

oil for frying

Combine squash and onion, sprinkle with salt and pepper and toss to combine. Transfer to a colander and let stand 15 to 20 minutes to allow liquid to drain. Spoon into a large bowl. Alternately add flour and cornmeal, 1/2 cup at a time. Sprinkle again with salt and pepper. Whisk together egg and cheese; stir into squash mixture. Shape mixture into 12 patties. Heat oil in a skillet over medium-high heat. Fry, turning once, until crisp and golden on both sides. Makes one dozen.

It’s really personal preference…choose white, yellow or red onions for anything from salads to cooked dishes. Sweet onions are best raw, or just very lightly cooked to keep their sweet, mild flavor.

Crispy Zucchini Fritters

Debra Manley
Bowling Green, OH

So tasty served with ranch dressing for dipping. I even like to warm the dressing just a bit.

4 zucchini, thickly shredded

1 t. salt, divided

2 eggs, beaten

1/2 t. pepper

1/2 c. all-purpose flour

olive oil for frying

Toss zucchini with 1/2 teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible. In a large bowl, whisk together eggs, remaining salt and pepper until light and frothy. Whisk in zucchini; stir in flour. Heat oil in a large non-stick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of spoon. Fry, about 2 minutes on each side, until crisp and golden. Serves 4.

Take your family with you to the market. Kids will love seeing all there is to enjoy…and a taste of a warm tomato or juicy peach is a real treat.

3-Cheese Herb Penne

Carol Doggett
Shawnee, KS

One of those classic dishes that pairs perfectly with a crisp salad and crusty bread…yum!

3 T. butter

2 cloves garlic, minced

1/4 c. all-purpose flour

1 t. dry mustard

1/4 t. nutmeg

3 c. milk

8-oz. pkg. shredded Cheddar cheese

1 c. shredded Monterey Jack cheese

1/4 c. grated Parmesan cheese

2 T. fresh herbs, finely chopped, such as parsley, dill, oregano and basil

1/2 t. salt

pepper to taste

16-oz. pkg. penne pasta, cooked

Melt butter in a skillet over medium heat. Add garlic; sauté one minute. Whisk in flour, mustard and nutmeg. Pour in milk; continue to whisk until smooth. Bring to a boil, stirring constantly. Reduce heat and simmer one minute. Combine cheeses; reserve 3/4 cup and set aside. Add remaining cheese to sauce, a little at a time, stirring until cheese melts. Add herbs and seasonings. Toss pasta with sauce; sprinkle with reserved cheese. Spoon into a lightly greased 13"x9" baking pan. Bake, covered, at 350 degrees for 10 to 15 minutes. Uncover and broil for one to 2 minutes, until golden and bubbly. Serves 4 to 6.

There’s no need to cut flowers…a fresh herb bouquet makes a delightful centerpiece.

Roasted Basil Tomatoes

Denise Neal
Castle Rock, CO

Leftovers are so good served over cooked pasta. Use a potato peeler to get nice slivers of fresh Parmesan cheese.

1/3 c. olive oil

8 to 10 roma tomatoes, halved lengthwise

1 to 2 t. dried basil or 1 to 2 T. fresh basil, chopped, to taste

salt to taste

Garnish: Parmesan cheese slivers

Heat oil in a saucepan over medium heat. Place tomato halves cut-side down in saucepan. Cook 5 to 8 minutes. Arrange tomatoes, cut-side up, in a lightly greased 8"x8" baking pan. Pour any liquid in saucepan over tomatoes. Sprinkle with basil and salt. Bake, uncovered, at 400 degrees for 20 to 30 minutes. Garnish with cheese. Serves 4 to 6.

Stuff a hollowed-out tomato with chicken or tuna salad for a scrumptious, quick-fix dish.

Herb-Buttered Grilled Corn

Dale Duncan
Waterloo, IA

Try any combination of flavors for the butter. For a tangy flavor, we love blending butter with just a bit of lime zest and juice.

6 ears corn

1/3 c. butter, softened

2 t. fresh basil, minced

2 t. fresh oregano, minced

Pull back husks of corn, leaving them attached. Remove and discard silk; replace husks around corn. Place corn in a large stockpot; fill with water to cover. Soak 20 minutes; drain. Pull back husks of corn; set aside. Blend butter with herbs and brush evenly over corn; replace husks. Grill corn over medium-high heat, covered, about 15 minutes, until corn is tender. Serves 6.

Oven mitts make it easy to remove the silk from corn. Just slip the mitts on, then slide your hands over the ears.

Grilled Market Veggies

Regina Wickline
Pebble Beach, CA

I just love to take my roomy market basket to the farmers’ market. It’s great fun to bring home a bushel of veggies, herbs and new recipes to try!

2 to 3 zucchini, sliced 3/4-inch thick

2 to 3 yellow squash, sliced 3/4-inch thick

1 to 2 baby eggplant, sliced 3/4-inch thick

1 sweet onion, sliced 3/4-inch thick

2 tomatoes, sliced 1-inch thick

1/2 c. balsamic vinegar

1-1/2 c. oil

2 cloves garlic, minced

1 T. fresh rosemary, minced

1 T. fresh oregano, chopped

1 T. fresh basil, chopped

1 T. fresh parsley, minced

1 T. sugar

salt and pepper to taste

Combine vegetables in a large bowl. Whisk together remaining ingredients and pour over vegetables. Toss to coat. Marinate for 30 minutes to one hour. Remove vegetables from marinade with a slotted spoon. Arrange on a grill over medium-hot heat. Grill 2 to 5 minutes on each side, basting often with marinade, until tender. Makes 4 to 6 servings.

A salad spinner makes quick work of removing excess water from freshly washed veggies, fruits and herbs.

Amy’s Garden Pancakes

Amy Wrightsel
Louisville, KY

A savory pancake…perfect alongside grilled chicken or steak.

3/4 c. self-rising white cornmeal mix

1/2 c. all-purpose flour

1/2 c. buttermilk

1 egg, beaten

11-oz. can corn, drained

7 green onions, thinly sliced

1/2 red pepper, diced

1 carrot, peeled and shredded

1/2 t. red pepper flakes

1/4 c. oil

Garnish: chopped fresh cilantro, sour cream, salsa

Stir together all ingredients except oil and garnish. Heat oil in a skillet over medium-high heat. Drop batter by 1/3 cupfuls into hot oil. Cook 3 to 4 minutes on each side, until golden. Garnish as desired. Makes 10 servings.

Homemade guacamole is a perfect topper spooned on savory pancakes. Make it fresh by blending together 3 pitted, peeled and chopped avocados, 2 cloves pressed garlic, the juice of half a lime and 2 to 4 tablespoons of your favorite salsa.

Grandma Josie’s Eggplant

Rosalie Berardo
North Brunswick, NJ

I was lucky to have my Grandma Josie live with us for my whole childhood. I would sit and watch her in the kitchen as much as I could. Having been alive during the Depression, she would never let anything go to waste, so she just threw everything into a pan, and it always tasted good. I am convinced that it was because she “put the love in.”

1 eggplant, peeled and cubed

1 egg, beaten

1 onion, finely chopped

2 cloves garlic, minced

1/4 c. grated Parmesan cheese

1-3/4 c. Italian-flavored dry bread crumbs, divided

salt and pepper to taste

oil for frying

Bring a stockpot of water to a boil over high heat. Add eggplant and boil until tender. Drain, pressing out as much liquid as possible. Combine eggplant, egg, onion, garlic, cheese, 1/4 cup bread crumbs, salt and pepper. Shape into patties; dip into remaining bread crumbs. Heat oil in a skillet over medium-high heat. Fry patties until golden on both sides. Makes 12 servings.

Making homemade bread crumbs couldn’t be easier. Allow bread slices to dry overnight, then pulse them in a food processor. Toss the crumbs with a little butter in a saucepan over medium-low heat and toast until golden.

Market-Fresh Carrots

Jen Licon-Connor
Gooseberry Patch

A zippy side…ready in only 10 minutes!

1 T. olive oil

3 c. baby carrots

1-1/2 T. balsamic vinegar

1 T. brown sugar, packed

Heat oil in a skillet over medium heat. Add carrots; sauté for 10 minutes, or until tender. Stir in vinegar and brown sugar; toss to coat. Serves 4.

Tangy Summer Slaw

Myra Tunanidis
New Cumberland, WV

This coleslaw is loaded with fresh flavors…it’s a must-try!

1 head red cabbage, shredded

1 head green cabbage, shredded

1 carrot, peeled and shredded

1 onion, finely chopped

1 green pepper, finely chopped

16-oz. bottle red wine vinegar & oil salad dressing

1/4 c. olive oil

1/4 c. sugar

1 T. Dijon mustard

1 t. caraway seed

salt and pepper to taste

Toss together vegetables in a large serving bowl; set aside. Combine remaining ingredients; pour over vegetables. Refrigerate until ready to serve. Toss before serving. Makes 8 to 10 servings.

An edible relish dish! Slice just a bit from the bottom of a cucumber so it will stand. Then, slice off the top third, scoop out the seeds and fill with olives and pickles.

Loaded Potato Casserole

Kathy Solka
Ishpeming, MI

The heavenly blend of potatoes, bacon and cheese…who could ask for more?

20 to 24 new redskin potatoes

seasoning salt, pepper and onion powder to taste

1/2 lb. bacon, crisply cooked, crumbled and divided

8-oz. pkg. shredded sharp Cheddar cheese, divided

1/2 c. butter, melted

Cook potatoes in boiling water until tender; drain. Cool and slice 1/4-inch thick. Arrange half the potatoes in a greased 13"x9" baking pan. Season as desired and top with half the bacon and half the cheese. Layer on remaining potatoes; season and top with remaining bacon and cheese. Drizzle with butter. Bake, uncovered, at 325 degrees until cheese melts and casserole is heated through. Makes 8 to 10 servings.

Spread savory herb butter over grilled corn or stir it into whipped potatoes…mmm! To make your own, combine 1/2 pound softened butter with 2 pressed garlic cloves, one tablespoon each chopped fresh parsley and chives and 1/2 teaspoon lemon juice.

Savory Cheddar-Onion Pie

Wendy Lee Paffenroth
Pine Island, NY

This is a super serve-along with a ham or beef dinner.

2 c. round buttery crackers, crushed

1/2 c. butter, melted

3 to 4 sweet onions, sliced 1/4-inch

2 T. olive oil

1 c. milk

1/8 t. cayenne pepper

2 eggs, beaten

1 c. shredded Cheddar or Monterey Jack cheese

Combine cracker crumbs with butter; set aside one cup. Press remaining crumb mixture into the bottom and up the sides of a 9" deep-dish pie plate. Sauté onions in oil until transparent and tender. Remove with a slotted spoon and spread over crust. In a saucepan over medium heat, combine milk and pepper; without bringing to a boil, cook until heated through. Turn off heat; stir in eggs and cheese. Continue to stir until cheese melts. Spoon over onions; top with reserved crumb mixture. Bake at 325 degrees for 45 minutes. Makes 6 to 8 servings.

Sometimes glass measuring cups get stuck tightly together. Rather than risk breaking the glass, fill the top cup with ice cubes, then place the bottom cup in warm water. The different temperatures will cause them to loosen and be easily pulled apart.

Fried Green Tomatoes

Ginny Schneider
Muenster, TX

Summer squash or okra can also be prepared using this same batter.

1 c. all-purpose flour

1 c. cornmeal

1/2 t. salt

1/2 t. pepper

3 green tomatoes, sliced

oil for frying

Whisk together all ingredients except tomatoes and oil. Dip tomatoes into mixture. Heat oil in a cast-iron skillet; fry tomatoes until golden and crispy on both sides. Makes 4 servings.

Heirloom tomatoes are showing up everywhere. What sets them apart from more “modern” tomatoes, is that the seeds have been handed down from one family member to another for many generations. Give them a try and pick up a basket the next time you see them!

Kohlrabi Gratin

Katja Meyer-Thuerke
Wattenbek, Germany

In college, my roommate, Anne, and I loved to prepare this recipe served with rice or potatoes. Everyone, even those who had never eaten kohlrabi, loved it. Now, my 2-year-old son, Tjark, thinks it’s yummy and can’t get enough of it. I love fast recipes like this one…it bakes in only 20 minutes!

1-1/2 lbs. kohlrabi, peeled and thinly sliced

1/4 c. oil, divided

2-1/4 c. cooked turkey breast, thinly sliced

salt, pepper and nutmeg to taste

2 onions, diced

1 c. whipping cream

1 c. cream cheese with herbs

1/2 c. fresh chives, finely chopped

1/2 c. Gruyère cheese, grated

Cook kohlrabi in boiling salted water for 2 to 3 minutes. Rinse with cold water; drain. Heat 2 tablespoons oil in a saucepan over medium-high heat. Cook turkey until golden; add seasonings to taste. Remove from pan and set aside. To the same skillet, add remaining oil and onions. Sauté until golden. Stir in cream and cream cheese. Season again to taste. Reduce heat to medium; stir in chives. Butter a 11"x7" baking pan and layer alternately kohlrabi and turkey in pan. Pour cream sauce over top; sprinkle with Gruyère cheese. Bake, uncovered, at 350 degrees for about 20 minutes. Serves 4.

Fresh herbs…fast! Use the tines of a fork to pull leaves from an herb bundle.

Country Veggie Bake

Pat Griedl
Appleton, WI

An easy dinner to toss together, then just pop it in the oven.

1 to 2 T. olive oil

2 carrots, peeled, halved lengthwise and sliced

2 onions, chopped

1 to 2 cloves garlic, chopped

1 c. mushrooms, quartered

15-oz. can black beans, drained and rinsed

14-oz. can vegetable or chicken broth

1 c. frozen corn

1/2 c. pearled barley, uncooked

1/4 c. bulghur wheat, uncooked

1/3 c. fresh parsley, snipped

dried thyme to taste

1/2 to 1 c. shredded Cheddar cheese

Heat oil in a large skillet over medium heat. Sauté carrots and onions until carrots are tender. Stir in garlic and mushrooms; sauté 3 minutes. Combine mixture with remaining ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake, covered, at 350 degrees for one hour, stirring once halfway through baking time. Top with cheese. Cover and let stand 5 minutes, or until cheese melts. Makes 6 servings.

A side in a snap…cook fresh green beans with chopped onion and bacon.

Green Tomato Casserole

Hollie Kouns
Ashland, KY

This is so good, it’s always a hit at get-togethers and summer cookouts.

1-1/2 sleeves round buttery crackers, crushed and divided

3 to 4 green tomatoes, sliced 1/4-inch thick and divided

16-oz. jar mild banana peppers, drained and divided

8-oz. pkg. shredded Pepper Jack cheese, divided

2 T. butter, diced

Arrange half the cracker crumbs in a 13"x9" baking pan sprayed with non-stick vegetable spray. Arrange a layer of green tomato slices on top of crumbs. Top with half the banana peppers and half the cheese. Repeat layering again. Top with remaining cracker crumbs and butter. Bake, covered, at 325 degrees for one hour. Uncover and bake for an additional 30 minutes. Makes 12 to 15 servings.

Brussels sprouts make clever placecard holders! Slice the bottom off each so they sit flat, then cut a slit in the tops to hold name cards.

Country Okra Fritters

Martha Fautheree
Midway, TX

This was Grandpa Haston’s very favorite dish. During the summer garden harvest, he raised the best okra in the south. The recipe is very simple, using garden-fresh vegetables, but my grandmother had a way of making it so delicious. My grandpa called this “The Haston Special.” I am 62 years old now, so this recipe has been passed down for many years in our family.

2 c. okra, sliced

2 to 3 new potatoes, cubed

1 onion, chopped

2 ears corn, kernels removed

1 tomato, chopped

1 green pepper, chopped

salt, pepper and garlic powder to taste

1/2 to 2/3 c. all-purpose flour

1/3 to 1/2 c. water

oil for frying

Combine all ingredients except oil together, adding just enough flour and water to hold the ingredients together. Shape into patties. Add 1/4-inch oil to a cast-iron skillet. Fry until golden, 2 to 3 minutes per side. Serves 8 to 10.

Bring a summery bee skep inside for a tabletop centerpiece or set smaller ones across a mantel…fresh and fun!

Apple Orchard Strudel

Cathy Hillier
Salt Lake City, UT

When savory meets sweet, it’s a sure-fire winner!

4 c. cabbage, finely chopped

1/4 c. onion, chopped

1-1/2 c. apples, cored, peeled and chopped

1/3 c. raisins

1/4 c. sour cream

1 t. mustard

1 c. shredded Cheddar cheese

8 sheets frozen phyllo dough, thawed

1/2 c. butter, melted and divided

Add cabbage and onion to a skillet coated with non-stick vegetable spray. Cook, covered, over medium heat for 5 minutes. Combine cabbage mixture with apples and raisins in a large bowl. Stir together sour cream and mustard; add to cabbage mixture. Brush one sheet dough with butter; layer on a second sheet. Continue to brush each sheet of dough with butter and arrange one on top of the other. Spoon cabbage mixture down 1/3 of long side of dough. Top mixture with cheese. Beginning with the long side, roll up jelly-roll style. Place on a 15"x10" jelly-roll pan lightly coated with non-stick vegetable spray. Brush dough with remaining butter. Make 1/4-inch deep cuts about 2 inches apart along the length of the dough. Bake at 400 degrees for 45 minutes. Let stand 5 to 10 minutes before slicing to serve. Serves 6.

A flea-market-find window makes a fun spot to show off sweetly handwritten recipe cards. Place a recipe card in each windowpane with peel & stick photo corners.

Tamara’s Pickled Beets

Tamara Ahrens
Sparta, MI

Each year our family attends a summer camp which hosts a terrific salad bar that always serves the best pickled beets. My husband raves about the beets, so I decided to create a recipe to duplicate their wonderful taste.

1/3 c. red wine vinegar

1/3 c. sugar

1/3 c. water

1/2 t. cinnamon

1/4 t. salt

1/4 t. ground cloves

5 whole peppercorns

2 c. beets, peeled, cooked and sliced, or 16-oz. can sliced beets, drained

Combine all ingredients except beets in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Add beets and return to a boil. Reduce heat and simmer, covered, 5 minutes. Let cool and chill in the liquid for 4 hours to overnight. Store in refrigerator up to 2 weeks. Makes 4 to 6 servings.

Grandma knew how to keep fresh beets from staining her hands while cutting them…rub your hands with vegetable oil first!

Aunt Myrtle’s Baked Beans

Lucie Wills
Ontario, Canada

My father-in-law prepares these delicious baked beans…a recipe handed down to him made by his Aunt Myrtle.

1/2 lb. bacon

1 onion, chopped

15-oz. can kidney beans

15-oz. can butter beans

2 20-oz. cans pork & beans

1 c. brown sugar, packed

1/2 c. catsup

2 T. vinegar

1/8 t. garlic powder

In a skillet over medium-high heat, cook bacon and onion together. Drain and reserve drippings. Combine remaining ingredients; stir in bacon, onion and drippings. Spoon into a greased roaster and bake, uncovered, at 350 degrees for 2 hours. Serves 10 to 12.

Sweet little lunchpails bring back the dearest memories. Tuck a sandwich and some goodies inside to enjoy, then take a leisurely walk down a country road, or a welcome nap under the apple tree.

Triple Cheese Mac

Linda Duffy
Mashpee, MA

This is a great dish no matter the season…my family loves it!

6 T. margarine

2 cloves garlic, pressed

1/4 c. all-purpose flour

3-1/2 c. milk

1 T. spicy mustard

salt and pepper to taste

1 c. shredded sharp Cheddar cheese

1/2 c. shredded American cheese

1/4 c. grated Parmesan cheese

16-oz. pkg. elbow macaroni, cooked

1/4 c. bread crumbs

In a saucepan over medium heat, whisk together margarine, garlic and flour. Stir in milk, mustard, salt and pepper to taste. Cook and stir until thickened and smooth. Add cheeses, blending well. Stir in macaroni. Transfer to a greased 13"x9" baking pan. Top with bread crumbs and bake, uncovered, at 350 degrees until golden, about 35 minutes. Makes 6 servings.

Tie on a cheery calico apron…just because!

Veggie Delight

Michael Curry
Ardmore, OK

I came up with this recipe because I enjoy broccoli slaw so much. I added a few more vegetables and tossed on a tangy Dijon dressing…my family loves it!

16-oz. pkg. shredded cabbage

1 c. carrots, peeled and grated

1/2 c. broccoli, chopped

1/2 c. cherry tomatoes, halved

1/2 c. celery, sliced

1/2 c. cucumber, peeled and diced

1/3 c. olive oil

2 T. vinegar

1 T. Dijon mustard

1 t. garlic salt

Combine vegetables in a large salad bowl. Whisk together remaining ingredients; drizzle over vegetables. Toss to coat. Makes 10 servings.

One-pint Mason jars are just right for filling with crisp salads or layers of fresh fruit and yogurt…so easy for taking on the road.

Country-Style Cabbage

Janet Bowlin
Fayetteville, AR

Tossed with bacon and onion, this cabbage side is one tasty way to enjoy your daily dose of veggies!

4 slices bacon, cut into 1/4-inch pieces

1/4 c. onion, thinly sliced

1 head cabbage, coarsely shredded

2 T. sugar

1/4 c. oil, divided

salt and pepper to taste

In a skillet over medium-high heat, cook bacon until crisp. Add onion and cook 2 minutes longer. Stir in cabbage and sugar. Add oil one tablespoon at a time as needed. Cook until cabbage begins to wilt, but is not completely soft. Serve immediately. Makes 4 to 6 servings.

Sassy Squash Blossoms

Lawrie Currin
Dillon, NC

These squash patties are golden and crispy. Yum!

3 c. yellow squash, shredded

2/3 c. biscuit baking mix

1/4 c. butter, melted

1/2 t. salt

1/8 t. pepper

2 eggs, beaten

1/4 c. sweet onion, chopped

oil for frying

Place squash in a colander; press out any liquid. Combine baking mix, butter, salt, pepper and eggs. Stir in squash and onion. Heat about 1/2 inch of oil in a skillet over medium-high heat. Form squash mixture into patties or drop by tablespoonfuls into hot oil. Cook, turning once, until golden on both sides. Remove from skillet and place on paper towels to drain. Makes one to 1-1/2 dozen.

Minted Baby Carrots

Tori Willis
Champaign, IL

Mint is so easy to grow…keep some growing in a sunny spot by the kitchen door, and you can whip up these yummy carrots anytime.

1/2 lb. baby carrots

2 T. butter

salt and pepper to taste

1 T. lemon zest, minced

1 T. brown sugar, packed

2 t. fresh mint, minced

In a stockpot of boiling water, cook carrots 5 minutes. Remove from heat and drain. Melt butter in a skillet over medium-high heat. Stir in carrots; cook until crisp-tender. Season with salt and pepper as desired. Combine remaining ingredients and sprinkle over individual servings. Makes 4 servings.

Farmers’ market foods taste so fresh because they’re all grown and picked in-season, at the peak of flavor…lettuce, asparagus and strawberries in the springtime, tomatoes, peppers and sweet corn in the summer, squash and greens in the fall and winter.

Orzo with Basil & Prosciutto

Mary Bettuchy
Columbia, SC

If you prefer not to add wine, the step where it’s added and simmered can be omitted…simply skip ahead to the next step, adding only one cup of broth.

3 shallots, diced

3 cloves garlic, minced

3 T. olive oil, divided

6 thin slices prosciutto, cut into 1/2-inch pieces

3/4 c. white wine

3/4 c. chicken broth

juice of one lemon

10 fresh basil leaves, chopped

16-oz. pkg. orzo pasta, cooked

1/2 c. shredded Parmigiano-Reggiano cheese

In a skillet over medium-high heat, sauté shallots and garlic in 2 tablespoons oil 3 to 4 minutes. Reduce heat to medium; add prosciutto and sauté one minute. Add wine and reduce heat to low. Simmer until most of liquid evaporates. Increase heat to medium; add broth, juice and basil. Stir to combine. Simmer for about 5 minutes. Add orzo and continue to simmer about 2 minutes, or until most of the liquid has evaporated. Drizzle with remaining oil and sprinkle with cheese. Stir to combine. Serves 4 to 6.

Knot the ends of picnic tablecloths then tuck under to keep them from blowing in the breeze.

Ranch Vegetable Bundles

Patti Walker
Mocksville, NC

I like to make vegetable packets to go along with any main dish I’m serving. They are so easy and I can add meat to them if I want an all-in-one meal. You can also make individual bundles with the vegetables that each family member likes best.

4 potatoes, peeled and sliced

2 zucchini, sliced

2 yellow squash, sliced

8 baby carrots, grated

1 onion, sliced

garlic salt and pepper to taste

1-oz. pkg. ranch salad dressing mix

3 T. butter, diced

Place potatoes in the middle of a piece of aluminum foil. Layer zucchini, squash and carrots over potatoes. Add onion; season with garlic salt and pepper to taste. Sprinkle on dressing mix and dot with butter. Fold up ends of aluminum foil over vegetables; secure tightly. Place on a baking sheet and bake at 375 degrees for 30 to 35 minutes. Remove bundles from oven; carefully cut an opening in foil to vent steam before serving. Makes 6 to 8 servings.

Tote market goodies home in true farmgirl style…tucked inside a roomy wire egg basket!

Summertime Feta & Tomatoes

Rebecca Pickett
Houston, TX

We love to change up the spices and vinegars in this recipe each time we make it. If you eat all the tomatoes and still have dressing left, pour it over your next salad or dip some crusty bread in it!

6 to 7 roma tomatoes, chopped

4-oz. pkg. crumbled feta cheese

1/4 c. olive oil

1/2 c. red wine vinegar

2 t. Italian seasoning

1/4 t. seasoned salt

Combine all ingredients; toss to blend. Refrigerate for 30 minutes to allow flavors to blend. Serves 6 to 8.

Lemony Broccoli

Irene Robinson
Cincinnati, OH

A tang of lemon with fresh broccoli…a winning combination.

1-1/2 lbs. broccoli, cut into spears

1/2 clove garlic, minced

2 T. olive oil

2 T. lemon juice

Add broccoli to a saucepan with a small amount of water. Over medium-high heat, cook broccoli 6 to 8 minutes, until crisp-tender. Drain. Sauté garlic in oil over medium heat, until tender. Add lemon juice; mix well. Pour over broccoli, tossing gently to blend. Makes 6 servings.

Check out stores for whimsical polka-dotted snowcone cups…so cute for holding veggies and dip!

Sweet-and-Sour Beans

Ellen Cooper
Mount Vernon, OH

I tossed this recipe together with what I had on hand and it’s turned out to be a family favorite.

1 lb. green beans, snapped

1 onion, sliced

3/4 c. sugar

1/2 t. salt

1/4 t. pepper

1/4 c. oil

1/2 t. celery seed

3/4 c. cider vinegar

Combine beans and onion in a serving bowl. Whisk together remaining ingredients; pour over beans and onion. Refrigerate, covered, for 3 to 5 hours before serving. Serves 4 to 6.

Save time by using kitchen scissors to trim the ends from fresh green beans.