Here's a quick-and-easy treatment for fresh green beans that calls for just a handful of ingredients. Everyone who eats them loves them. --Howard Levine of Arleta, California
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Here's an appealing new take on a summertime classic. Our kids like the crunchy texture of Granny Smith apples and toasted pecans, while we like the ease of using a packaged coleslaw mix.
A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
My husband's grandmother came from Germany, so I was inspired to keep the German cooking traditions going in our family. This skillet dinner is one of the dishes she made. --Lucy Bradshaw New Bern, North Carolina
Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin
