Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington
“This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste.” —Ariella Winn, Mesquite, Texas
1. Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and pepper. Stir in undrained beef and sliced peppers. Cover and cook on high (100 percent power) for 4 minutes.
2. Meanwhile, split rolls and place cut sides up on baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.
3. Using a fork, coarsely shred beef. Stir in parsley. With slotted spoon, mound beef mixture on rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid. Serves 4.
I used kielbasa instead of ham. I might have added more mustard because I love mustard.
1. Slice two rings from sweet pepper; wrap and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.
2. In a 1-1/2-quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, Worcestershire sauce, and crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours).
3. Stir 2 Tbsp. water into bean mixture. Reheat over medium heat for 5 to 7 minutes or until heated through, and adding the pepper rings for the last 2 minutes of cooking. Sprinkle with fresh oregano. Makes 6 to 8 servings.
I made this with a pizza crust. It headed straight to the top five of my pizza preference list.
1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.
2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.
Rice crackers are a must. It just doesn't taste quite the same without them.
At work, we always have a 'holiday feast,' and everyone brings a dish to pass. A co-worker made this dip, and it went over so well that I adopted it as my own.—Dawn Schutte, Sheboygan, Wisconsin
Micah, desperate for her dessert, but not wanting to eat her spinach or salmon, decides to tuck her green chew into the pocket of her cheek. It stays this way for over an hour. I said, "Just swallow it!" for over an hour too! Exhausted, I decided to shut up about it and just take a picture instead.
