Red Skin Potato

A potato dish for dedicated garlic lovers.

Choose beets and potatoes of about the same size.

A warming and filling main-course soup.

A classic rendition of the summer favorite. For something a little different, Cash sometimes adds two-thirds cup chopped fresh cilantro and two teaspoons curry powder.

Lindsay McDougal of Corona, California, writes: "When my husband and I first moved to Southern California from a small town between Edinburgh and Glasgow, we were amazed by the variety of foods available. It's almost unfair to compare the two places, since there are so many different ethnic cuisines here. We've come to love Mexican and Italian cooking, but we still find ourselves yearning for the traditional Scottish recipes we grew up with, like Scotch eggs and meat and potato pies. They're hearty dishes and so easy to make. " A variation of the popular Scottish snack Forfar bridies, these meat-filled turnovers are similar to Cornish pasties. They make a great lunch, but also can be cut into wedges and served as an appetizer.

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

This recipe can be prepared in 45 minutes or less.

Basmati-rice pilaf studded with peas and carrots is ideal on the side with this mild curried soup. Have chutney, yogurt and warm pita bread as additional accompaniments. Slice fresh bananas atop papaya or mango sorbet for a refreshing dessert.

Perfect for any summer party. Be sure to use the best blue cheese available, such as French Roquefort or domestic Maytag

Some thickly sliced tomatoes and hot corn bread would be good with this country-style dish. A great choice for dessert is rustic stewed rhubarb with dollops of sour cream.

Can be prepared in 45 minutes or less.

Orange juice adds zip to the dressing.

Serve this warm or at room temperature.

Sprinkle caraway seeds into tomato soup to begin the meal. Serve assorted mustards and pumpernickel bread with the choucroute, an Alsatian dish of sauerkraut and sausage. Then enjoy another flavor from Alsace: kirsch (clear cherry brandy), drizzled over cherry ice cream.