'I love combining different foods to see what I can come up with,' writes Carolyn Wilson from Lyndon, Kansas. She puts last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes.
This fresh side salad recipe, perfect for a potluck or cookout, uses lots of basil. Make it when basil is in full supply, in the garden or at the market, during the height of summer.
This Fire-Roasted Tomato and Italian Sausage Grinders recipe contains sweet italian sausage links, provolone cheese, hoagie buns, fire-roasted diced tomatoes, can crushed tomatoes and more.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
