Stoplight Salad
Lori Boulay
Brunswick, ME
This colorful salad is oh-so easy to make and delicious to eat. Perfect for potlucks!
3 eggs, hard-boiled, peeled and diced
10-oz. pkg. frozen peas, thawed
16-oz. pkg. frozen corn, thawed
2-oz. jar diced pimentos, drained
1 onion, diced
1/2 c. mayonnaise
seasoned salt to taste
In a large serving bowl, toss together all ingredients. Serve immediately or refrigerate. Makes 8 to 10 servings.
If time’s short, pick up a bag of mixed salad greens from the grocery and toss on a variety of favorite toppings to make it special. Try crumbled blue or feta cheese, sweetened dried cranberries, diced apples and chopped walnuts...yum!
Easy Layered Salad
Debbie Worthington
Bainbridge, GA
Packed full of tasty ingredients, this salad is always a hit.
12-oz. pkg. salad mix with iceberg lettuce and carrots
15-oz. can peas, drained
8-oz. can sliced water chestnuts, drained
1 red pepper, diced
8-oz. pkg. shredded Cheddar cheese
1-1/2 c. mayonnaise
1 t. sugar
3-oz. pkg. bacon bits
1/2 c. shredded Parmesan cheese
In a large serving bowl, layer ingredients in the following order: salad mix, peas, water chestnuts, red pepper and Cheddar cheese. Mix together mayonnaise and sugar; spread over layers. Sprinkle bacon bits and Parmesan cheese over top. Cover and chill before serving. Makes 10 to 12 servings.
For hearty salads in a snap, keep unopened cans and jars of diced tomatoes, olives, garbanzo beans and marinated artichokes in the fridge. They’ll be chilled and ready to toss with fresh greens or cooked pasta at a moment’s notice.
Better Than Creamed Corn
Cindy DeMay
West Springfield, MA
This is the dish I’m always asked to bring to any family gathering! With just four ingredients, I’m happy to.
12-oz. pkg. frozen corn
1/2 c. brown sugar, packed
1 c. sour cream
1/4 c. grated Parmesan cheese
In an ungreased 8"x8" baking pan, layer all ingredients in order given. Cover and bake at 350 degrees for 20 minutes. Stir to mix before serving. Makes 4 to 6 servings.
A quick and tasty side dish! Roll balls of leftover mashed potatoes in a mixture of grated Parmesan cheese and seasoned dry bread crumbs...broil until golden.
Yummy Yellow Squash
Marci Muir
Port Huron, MI
This is my kids’ favorite side dish...any recipe that gets them to eat their veggies is a winner in my book!
1 T. butter
3 lbs. yellow squash, thinly sliced
1 onion, sliced
1 to 2 T. garlic salt
Place butter and squash in a large skillet over medium heat. Cover and cook until butter has melted, about 3 minutes, stirring occasionally. Add onion to skillet and stir. Cook for 5 to 7 minutes, stirring occasionally. Sprinkle with garlic salt to taste. Cook an additional 5 to 7 minutes, until squash is tender. Serves 4 to 6.
Steam veggies to keep their fresh-picked taste...it’s easy! Bring 1/2 inch of water to a boil in a saucepan and add cut-up veggies. Cover and cook for 3 to 5 minutes, to desired tenderness. A quick toss with a little butter and they’re ready to serve.
Parmesan-Stuffed Tomatoes
Kimberly Horstman
Byron Center, MI
I make this every fall with sun-ripe tomatoes from my garden. It is so fast and tastes wonderful...try it, you’ll love it too!
4 tomatoes, tops removed
1 c. quick-cooking rice, uncooked
1 c. grated Parmesan cheese
1/4 c. margarine, melted
1/4 c. fresh basil, chopped
1 t. garlic, minced
1 t. salt
1/4 t. pepper
Garnish: Parmesan cheese, fresh parsley
Scoop out tomato pulp, leaving a 1/4-inch shell; coarsely chop pulp. Place tomatoes in an ungreased microwave-safe dish. Mix tomato pulp with rice, cheese, margarine and seasonings. Spoon mixture into tomatoes; spoon any remaining mixture into center of dish. Cover with vented plastic wrap. Microwave on high for 5 minutes, until rice is tender. Garnish as desired. Serves 4.
E-Z Cheesy Cauliflower
Dianne Young
South Jordan, UT
My quick go-to side when company drops by for supper.
1 head cauliflower, chopped
1/2 c. water
1/4 c. mayonnaise-type salad dressing
1/4 t. onion salt
1/2 t. mustard
1/2 to 1 c. shredded Cheddar cheese
Place cauliflower and water in an ungreased microwave-safe dish. Cover loosely with plastic wrap and microwave on high for 5 to 6 minutes, or until tender; drain. Combine dressing, salt and mustard; stir into cauliflower. Top with cheese; microwave an additional 30 seconds, until cheese is melted. Serves 4 to 6.
Veggie “Fried” Rice
Barb Rudyk
Alberta, Canada
A tasty, easy-to-make side that’s similar to fried rice...without the frying! For added flavor, toss in a beef or chicken bouillon cube instead of the salt.
1-1/2 c. long-cooking rice, uncooked
1/2 c. carrots, peeled and finely diced
1/2 c. celery, finely diced
1/2 c. onion, finely diced
3 c. water
1 t. salt
Place all ingredients in a heavy saucepan over medium heat. Bring to a boil. Cover and boil gently about 15 minutes, until rice is tender and water is absorbed. Serves 4.
A flexible plastic cutting mat makes speedy work of slicing & dicing. Keep two mats on hand for chopping veggies and meat separately.
Mary’s Macaroni & Cheese
Mary Casasanta
Tracy, CA
This is awesome mac & cheese...good enough to be the main dish!
16-oz. pkg. elbow macaroni, cooked
1/2 c. butter, diced
16-oz. container sharp Cheddar cheese spread
2 c. shredded Colby Jack cheese
2 eggs, beaten
12-oz. can evaporated milk
1 c. shredded Cheddar cheese
1 c. panko bread crumbs or plain dry bread crumbs
In a large bowl, mix together all ingredients except Cheddar cheese and bread crumbs. Pour into a greased 13"x9" baking pan. Top with Cheddar cheese and bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, until bubbly and golden. Makes 10 servings.
A big chalkboard in the kitchen is a handy spot to keep a running grocery list.
Speedy Spanish Rice
Jocelyn Medina
Phoenixville, PA
An old favorite that we still enjoy. If you don’t have a small-size can of tomato juice on hand, just measure 3/4 cup tomato juice.
1 c. long-cooking rice, uncooked
1/2 c. onion, chopped
2 T. oil
2 c. chicken broth
5-1/2 oz. can tomato juice
1/2 t. garlic powder
1/2 t. chili powder
1/2 t. ground cumin
1/3 c. fresh cilantro, chopped
In a skillet over medium heat, sauté rice and onion in oil until onion is crisp-tender. Add remaining ingredients except cilantro. Bring to a boil; reduce heat and cover. Simmer for 15 minutes, until liquid is absorbed. Fluff rice with a fork; fold in cilantro. Serves 6.
Spoon leftover Spanish Rice into flour tortillas for a yummy quick lunch. For the softest tortillas, wrap them in a damp paper towel and microwave for about 15 seconds.
Gerry’s Green Bean Bake
Teresa Amert
Upper Sandusky, OH
This recipe came from my sister, Gerry, who is an excellent cook. The sour cream and lemon juice make this casserole delicious.
4 c. green beans, trimmed and sliced
1 onion, finely chopped
1/4 c. plus 3 T. butter, melted and divided
1 c. sour cream
2 T. lemon juice
salt and pepper to taste
1/2 c. saltine crackers, crushed
In a large saucepan, cover green beans with water. Cook over medium heat just until tender, about 15 minutes; drain. Meanwhile, in a separate small saucepan over medium heat, sauté onion in 1/4 cup butter until tender. In a bowl, mix together green beans, sour cream, lemon juice and onion mixture. Transfer to a buttered 2-quart casserole dish. Mix together crackers and remaining butter in a small bowl. Sprinkle over green bean mixture. Bake, uncovered, at 375 degrees for 20 minutes. Serves 6.
Brighten a dinner plate with edible fruit and veggie garnishes...try carrot curls, radish roses, pineapple spears or kiwi slices.
Creamy Spinach Supreme
Elsie Kleiber
Marysville, OH
The cheesiest, most scrumptious spinach casserole ever.
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
2 c. shredded Monterey Jack cheese
10-3/4 oz. can cream of potato soup
1 c. sour cream
1/2 c. grated Parmesan cheese
In a large bowl, combine all ingredients; mix well. Transfer to a greased 11"x7" baking pan. Bake, uncovered, at 325 degrees for 25 to 30 minutes, until bubbly and edges are lightly golden. Makes 4 to 6 servings.
When you’re putting away the groceries, label ingredients before refrigerating so they won’t become snacks instead. Cheese cubes, fruit and veggies labeled “OK for snacking” are sure to tame appetites without upsetting your dinner plans.
Sweet Carrot Delight
Libby Case
Shepherdsville, KY
Years ago, my uncle shared this recipe with me and it’s become a family favorite. You can’t beat it with burgers or barbecued chicken at cookouts...it even goes well with turkey & dressing.
16-oz. pkg. baby carrots
21-oz. can apple pie filling
1 t. cinnamon
2 T. butter, sliced
In a saucepan over medium-high heat, cover carrots with water. Bring to a boil and cook until tender, about 7 to 8 minutes; drain. Mix carrots and pie filling in a 2-quart casserole dish sprayed with non-stick vegetable spray. Sprinkle with cinnamon; mix gently. Dot with pats of butter. Cover and bake at 325 degrees for 20 to 25 minutes, until bubbly. Makes 6 to 8 servings.
Save time when peeling and chopping veggies. Set a large bowl on the counter to toss all the peelings into...you’ll only need to empty it once.
Cordie’s Spicy Baked Beans
Pat Beach
Fisherville, KY
My mother created this recipe over forty years ago...ever since, we have served these scrumptious baked beans at our family get-togethers. Now my daughters enjoy preparing this recipe with their children.
1/2 lb. ground pork sausage
1/2 green pepper, chopped
1/2 onion, chopped
2 15-oz. cans pork & beans, drained
1/2 c. catsup
1/3 c. brown sugar, packed
1 T. chili powder
1 t. mustard
In a large saucepan over medium heat, brown sausage with green pepper and onion; drain. Add remaining ingredients; mix well. Simmer for 15 minutes over medium heat, stirring frequently. Makes 4 to 6 servings.
The best things in life aren’t things.
Instant Pierogies
Jackie Balla
Walbridge, OH
Buttery noodles and sauerkraut...ready in a jiffy and wonderful served alongside pork chops or smoked sausage.
16-oz. pkg. frozen egg noodles
1 sweet onion, sliced
1/2 c. butter
27-oz. can sauerkraut, drained
Prepare frozen noodles according to package directions. Drain; keep warm. In a skillet over medium heat, sauté onion in butter. In a separate saucepan, simmer sauerkraut over medium heat. Combine all ingredients; toss well and serve hot. Makes 8 to 10 servings.
Fresh veggies don’t need to be fussy. Set out a platter of bite-size veggies along with a super-simple creamy dip made by blending one cup cottage cheese, 1/4 cup plain yogurt, one tablespoon minced onion, one teaspoon dried parsley and 1/4 teaspoon dill weed. Yum!
Baby Peas & Mushrooms
Sherry Henry
Moran, KS
When I was a girl, our 4-H foods leader asked us to bring a microwave recipe to our next meeting. This is the delicious recipe that my friend brought. Since then, I’ve been taking it to dinners and potlucks for over 25 years. The dish always comes home empty!
2 10-oz. pkgs. frozen peas
2 4-oz. cans sliced mushrooms, drained
1/2 onion, diced
2 T. butter, sliced
2 T. soy sauce
2 T. sugar
salt and pepper to taste
In a 2-quart microwave-safe dish, mix all ingredients together. Cover loosely with plastic wrap and microwave on high for 11 minutes, stirring halfway through. Serves 8.
For recipes with fresh-picked flavor year ’round, keep a pot of chives, parsley or thyme growing on the windowsill...ready to snip as needed.
Artichokes & Spirals Salad
Carol Lytle
Columbus, OH
There’s nothing better in the summer than a cool pasta salad, unless it’s pasta salad with artichokes! I tossed this together one day for a potluck with items I had on hand. What a hit! I have made it dozens of times since...it’s so easy and so delicious!
16-oz. pkg. rotini pasta, uncooked
1 bunch broccoli, cut into flowerets
1 red pepper, thinly sliced
6-1/2 oz. jar marinated artichokes, drained and marinade reserved
1/4 c. grated Parmesan cheese
salt and pepper to taste
Cook rotini according to package directions, adding broccoli in final 2 minutes. Drain; rinse with cold water. In a large serving bowl, combine all ingredients, adding reserved marinade to taste. Toss to mix; cover and chill before serving. Serves 8.
Sweet-and-Sour Tomatoes
Darrell Lawry
Kissimmee, FL
A perfect dish to make when you’ve got a surplus of homegrown tomatoes in your garden. I like to add chopped fresh basil if I have some in the garden as well.
7 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 c. sugar
1/2 c. white vinegar
1/2 c. oil
salt and pepper to taste
In a large bowl, toss together all ingredients until well mixed. Serve at room temperature. Refrigerate any leftovers. Makes 8 servings.
Broccoli-Bacon Toss
Rose Griep
Oil City, PA
A local restaurant that closed its doors ten years ago used to feature this salad on their buffet. This is my version...I think I finally got it right! Be sure to finely chop the broccoli and onion so that each forkful has a little taste of each of the ingredients.
1 bunch broccoli, finely chopped
1 onion, finely diced
3-1/2 oz. pkg. bacon bits
3/4 c. shredded Cheddar cheese
1/2 c. sunflower kernels
1 c. currants
In a large serving bowl, mix together all ingredients. Drizzle with Parmesan Dressing; toss to coat lightly. Serves 10 to 12.
Parmesan Dressing:
2 c. mayonnaise
1/2 c. sugar
1/4 c. grated Parmesan cheese
Mix together all ingredients in a small bowl.
Some recipes only call for half an onion, so save time on a future recipe...just chop the other half and freeze it right away.
Delicious Dilled Carrots
Irene Robinson
Cincinnati, OH
My family just loves these carrots...they go well with any entrée.
1 lb. carrots, peeled and thinly sliced
1/2 c. celery, thinly sliced
1/4 c. onion, chopped
1/4 c. white wine or chicken broth
2 T. sugar
2 T. margarine
1/8 t. dill weed
Combine all ingredients in a large saucepan. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally, until vegetables are fork-tender. Serves 4.
A baked sweet potato is an easy side just about everyone will love. Bake at 375 degrees until tender, about 40 to 45 minutes, then top with a little butter and cinnamon-sugar.
Fully-Loaded Mashed Potatoes
Norma Burton
Kuna, ID
I was going to prepare individual baked potatoes for dinner but needed to hurry, so I mashed all the ingredients together instead...everyone loved it!
6 potatoes, peeled and quartered
1/4 c. butter, softened
1/2 c. sour cream
1/2 t. salt
1/8 t. pepper
4 slices bacon, crisply cooked and crumbled
1/2 c. shredded Cheddar cheese
4 green onions, thinly sliced
Put potatoes in a saucepan and cover with water. Bring to a boil over medium-high heat; reduce heat and cover. Simmer for 15 to 20 minutes, until fork-tender; drain. Mash potatoes with a potato masher or an electric mixer on low speed. Add butter, sour cream, salt and pepper; mash until fluffy. Mix in remaining ingredients. Makes 6 servings.
Keep a pair of kitchen scissors handy for chopping bacon, snipping green onions and opening packages...you’ll wonder what you ever did without them!
Rainbow Pasta Salad
Robin Weaver
Bronston, KY
This recipe was given to me by a family member more than twenty years ago, before I was married...I’ve been making it ever since. I like to make this salad in the summer when garden-fresh vegetables are abundant...it really makes a difference in the flavor!
16-oz. pkg. tri-color rotini pasta, uncooked
1 cucumber, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
3 tomatoes, chopped
Optional: diced Cheddar cheese, sliced pepperoni
Cook rotini according to package directions; drain and rinse with cold water. Combine with remaining ingredients in a large serving bowl; toss to mix. Drizzle with Cider Vinegar Dressing to taste. Cover and chill; toss again before serving. Makes 12 servings.
Cider Vinegar Dressing:
3/4 c. oil
1-1/2 c. sugar
1-1/2 c. cider vinegar
2 T. mustard
1 T. garlic salt
1 T. dried parsley
1 t. salt
1-1/2 t. pepper
Optional: 1 T. flavor enhancer
Whisk together all ingredients in a medium bowl.
Combine the ingredients for this simple salad dressing in a squeeze bottle instead of a bowl. Shake the bottle to incorporate flavors and squeeze onto salad...what could be easier?
Flavorful Corn Salad
Cindy Martin
Wanette, OK
This yummy salad is requested at every family get-together and our community fish fries. I have given out this recipe hundreds of times...people are always amazed to learn how simple it is to make!
4 11-oz. cans sweet corn & diced peppers, drained
6 green onions, chopped
2 c. shredded mild Cheddar cheese
2 c. mayonnaise
23-oz. pkg. chili-flavored corn chips, crushed
In a large bowl, mix together all ingredients except chips. Cover and chill. At serving time, sprinkle corn chips on top. Serves 10 to 12.
Fresh Spinach Salad
Polly McCallum
Palatka, FL
Spinach, bacon and eggs...a classic salad combination.
3 eggs, hard-boiled, peeled and chopped
1/4 lb. bacon, crisply cooked and crumbled
9-oz. pkg. spinach, torn
1 c. herb-flavored stuffing mix
1/3 c. sugar
1/3 c. vinegar
1/3 c. oil
1 T. mustard
1 t. celery seed
1 t. salt
1/2 t. pepper
1 onion, chopped
Mix together eggs, bacon, spinach and stuffing mix in a large bowl. For dressing, whisk together remaining ingredients except onion. Stir in onion just before serving. Toss with dressing at serving time. Serves 6.
Rosemary Roasted Potatoes
Penny Sherman
Cumming, GA
This is the easiest potato dish ever, yet it’s packed with flavor! You don’t even need to peel the potatoes.
2 lbs. redskin potatoes, diced
1/4 c. olive oil
1 t. dried rosemary
1 t. onion powder
1/2 t. garlic salt
1/2 t. pepper
1/4 t. paprika
Place potatoes in a greased 13"x9" baking pan; set aside. Mix remaining ingredients in a small bowl; drizzle over potatoes and toss to coat. Bake, uncovered, at 325 degrees for 30 minutes. Stir; bake an additional 10 minutes, until potatoes are tender and golden. Makes 6 to 8 servings.
For a delicious, healthy side that practically cooks itself, fill aluminum foil packets with sliced fresh veggies. Top with seasoning salt and two ice cubes, seal and bake at 450 degrees for 20 to 25 minutes, until tender.
Country-Style Pepper Cabbage
Tonya Adams
Magnolia, KY
My mother used to fix this simple side for my grandfather...it’s still a favorite!
4 c. cabbage, thinly sliced
1/4 c. onion, chopped
1 c. milk
3 T. butter
1 t. sugar
1/2 t. salt
1/4 t. pepper
Combine all ingredients in a 2-quart stockpot over medium heat. Cover and boil for 5 to 10 minutes; do not overcook. Serve piping hot. Serves 4.
Take time to share family stories and traditions with your kids over the dinner table! A cherished family recipe can be a super conversation starter.
Mountain Momma’s Corn
Jill Palmer
Weston, OR
A simple recipe, but oh-so good!
12-oz. pkg. frozen corn
1 T. butter, sliced
3-oz. pkg. cream cheese, softened and cubed
In a saucepan, cook corn according to package directions; drain. Add butter and cream cheese; stir until melted. Serves 4 to 6.
Savory Yellow Snap Beans
Debbie Jurczyk
Gilbertville, MA
When I was first married thirty years ago, my mother-in-law taught me to prepare snap beans this way. My husband can make a meal of a huge plate of these delicious beans!
3 lbs. yellow snap beans, trimmed and snapped into bite-size pieces
1/4 c. butter, softened
3/4 c. round buttery crackers, crushed
1 t. seasoned salt
1/2 t. garlic powder
1/8 t. pepper
In a large saucepan over medium heat, cover beans with water. Bring to a boil; cook until tender, about 20 minutes. Drain; add butter and stir to coat. Toss together with remaining ingredients and serve immediately. Serves 6.
Must-Have Asparagus Bake
Glenda Ballard
West Columbia, SC
My family likes this casserole so much, we’ve actually drawn straws to see who would get the last serving!
15-oz. can asparagus spears, drained and divided
2 c. shredded Cheddar cheese, divided
10-3/4 oz. can cream of mushroom soup, divided
3/4 c. dry bread crumbs
1 T. butter, sliced
In a one-quart casserole dish coated with non-stick vegetable spray, layer half the asparagus, half the cheese and half the soup. Repeat layers. Top with bread crumbs; dot with butter. Bake, uncovered, at 350 degrees for 20 minutes, until golden on top and cheese is melted. Serves 4.
What could be faster than “shopping” for veggies just outside the kitchen door? Even the smallest yard is sure to have a sunny corner where you can grow sun-ripened tomatoes, lots of zucchini and an herb plant or two.
Stovetop Broccoli Casserole
Kelly Gray
Weston, WV
My mama used to make this dish and I just loved it. It is so simple to make, but I thought she was a gourmet chef! It only takes one pan and fifteen minutes to fix.
2 16-oz. pkgs. frozen broccoli flowerets
2 c. shredded mild Cheddar cheese
5-oz. pkg. croutons
2 to 3 t. garlic salt
1 t. pepper
2 T. butter
In a saucepan, cook broccoli according to package directions; drain and return to pan. Add cheese; cook and stir over medium-low heat until it starts to melt. Stir in croutons, garlic salt and pepper. Add butter and cook an additional 5 to 10 minutes, until heated through. Serves 8.
For a scrumptious quick side or light main, bake up a quiche. Place a cup of chopped cooked veggies in a pie crust, then whisk together 3 eggs and a small can of evaporated milk. Add one cup shredded cheese. Pour into crust and bake at 400 degrees until set, 20 to 25 minutes. A great way to use leftovers!
Cheesy Micro-Baked Potatoes
Kelly Marcum
Rock Falls, IL
The first year my husband planted a garden, we had a bumper crop of potatoes. So I invented the easiest way to update our family’s favorite, the baked potato. These are simply delicious!
4 to 6 baking potatoes
1/2 c. margarine, sliced
2 c. shredded Cheddar cheese
Garnish: sour cream, bacon bits, chopped fresh chives
Pierce potatoes with a fork; place in microwave. Cover with plastic and microwave on high for 10 to 12 minutes, until fork-tender. Carefully cut hot potatoes into quarters. Arrange potatoes in a large microwave-safe dish that has been sprayed with non-stick vegetable spray. Dot with margarine and cover with cheese. Microwave on high, uncovered, an additional 10 minutes, until hot and bubbly. Garnish as desired. Serves 4 to 6.
Whip up a homemade salt-free seasoning that’s tasty on all kinds of veggies and meats. Combine one tablespoon each dried oregano, basil and pepper, 1-1/2 teaspoons each onion powder and thyme and one teaspoon garlic powder. Fill a large shaker container to keep by the stove.
Barb’s Bacon Green Beans
LaShelle Brown
Mulvane, KS
My Aunt Barb is a wonderful cook...I’m happy to share this simple recipe of hers! It’s an easy way to dress up plain old canned beans.
3 slices bacon, quartered
1-1/2 T. onion, chopped
1 clove garlic, chopped
14-1/2 oz. can green beans, drained
1 T. soy sauce
In a skillet over medium heat, cook bacon until crisp. Drain most of the drippings, reserving one tablespoon in skillet. Add onion and garlic; sauté for 2 minutes. Add green beans and soy sauce to bacon mixture. Toss until coated and heated through. Makes 4 servings.
Warm garlic bread makes any meal a little better! Blend together 1/2 cup softened butter with 2 minced garlic cloves, one tablespoon chopped parsley and 1/4 cup grated Parmesan cheese. Spread over Italian bread halves, broil 2 to 3 minutes until golden and bubbly. Slice and serve...mmm!
Aunt Mary’s Calico Beans
Marlys Patterson
Denver, IA
A favorite elderly aunt of my husband’s used to bring this dish to the annual family reunion. It was always so tasty that we named it for her. It is easy to make, inexpensive and makes a generous portion for a family meal or for a carry-in dinner.
1/2 lb. ground beef
1 c. onion, diced
1/2 lb. bacon, cut into bite-size pieces
15-oz. can pork & beans
15-oz. can kidney beans, partially drained
15-oz. can butter beans, partially drained
3/4 c. brown sugar, packed
1/2 c. catsup
2 t. vinegar
1 t. dry mustard
1/2 t. salt
Brown beef and onion in a deep, heavy iron skillet over medium heat; drain. Add bacon to beef mixture; continue cooking until bacon is done but not crisp. Do not drain. Add remaining ingredients and stir well. Simmer, uncovered, over very low heat for 20 to 30 minutes, stirring frequently. Makes 10 to 12 servings.
Keep a couple of favorite side dishes tucked away in the freezer for busy days. Pair with hot sandwiches or a deli roast chicken to put a hearty homestyle meal on the table in a hurry.
Broccoli Salad Deluxe
Maggie Peck
Plano, TX
Our family especially loves this salad during the holiday season! The cranberries, apricots and almonds make it extra yummy. This is a great party pleaser...very convenient since it can be made ahead.
1 c. mayonnaise
1/4 c. sugar
1/4 c. red wine vinegar
1/4 t. salt
1/4 t. pepper
1-1/2 lbs. broccoli, cut into flowerets and chopped
1/2 red onion, diced
6-oz. pkg. sweetened dried cranberries
2-1/4 oz. pkg. slivered almonds, toasted
3/8 c. dried apricots, diced
1/2 c. shredded extra-sharp Cheddar cheese
Whisk together mayonnaise, sugar, vinegar, salt and pepper in a large bowl. Add remaining ingredients; toss together. Serve immediately or cover and chill up to 6 hours before serving. Makes 8 to 10 servings.
Avoid soggy salads...simply pour salad dressing in the bottom of a salad bowl, then add greens on top. Toss just before serving...fresh and crisp!
Sunshine Coleslaw
Shelley LaDue
Victoria, Australia
This colorful salad came about one day when I needed to use the ingredients that I had on hand. The result was really flavorful!
5 c. cabbage, shredded
2 carrots, peeled and sliced
1/2 c. corn
1/4 c. Thousand Island salad dressing
3 T. ranch salad dressing
3 T. lemon-herb salad dressing
salt and pepper to taste
Garnish: fresh parsley, chopped
In a salad bowl, toss together cabbage, carrots, corn and salad dressings. Add salt and pepper to taste. Garnish with parsley before serving. Makes 8 servings.
Serve up individual portions of coleslaw or pasta salad in edible bowls! Hollow out fresh green, yellow or red peppers and fill ’em up with salad for a quick and tasty lunch.
Special Vegetable Bake
Linda Griffin
Roanoke, VA
I first tasted this casserole when friends brought food to our home after my mother had passed away. It was so yummy that we just had to get the recipe. Couldn’t be easier or more delicious!
3 15-oz. cans mixed vegetables, drained
8-oz. jar pasteurized process cheese sauce
1/2 c. butter, melted
1/3 c. round buttery cracker crumbs
Mix together all ingredients except cracker crumbs; transfer to a greased 2-quart casserole dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350 degrees for 30 minutes. Makes 10 to 12 servings.
Get together with a girlfriend or two and spend a day making double batches of favorite casseroles to freeze. Your freezers will be full of homemade meals in no time!
Yummy Potato Goo
Kathleen Popp
Oak Harbor, WA
Spoon this topping onto baked potatoes...scrumptious!
1/2 c. butter, softened
3/4 c. sour cream
1 c. shredded Cheddar cheese
Blend butter, sour cream and cheese together. Use immediately or keep refrigerated. Makes 4 servings.
Micro-Quick Potato Sticks
Irene Whatling
West Des Moines, IA
When I started a diet, I soon found this recipe that the whole family could enjoy. It’s a healthy change from French fries...good with anything from burgers on the grill to pot roast!
3 baking potatoes, each cut into 8 wedges
3 T. grated Parmesan cheese
2 t. dried oregano
2 t. paprika
1 t. garlic powder
Spray potatoes lightly with non-stick vegetable spray and set aside. Combine remaining ingredients in a large plastic zipping bag. Add potatoes; shake to coat. Transfer potatoes to a microwave-safe dish coated with non-stick vegetable spray. Cover loosely; microwave on high for 6 minutes. Turn dish halfway; microwave an additional 4 to 6 minutes, until potatoes are tender. Serves 3 to 4.
Tangy Apple Salad
Suzanne Bayorgeon
Norfolk, NY
A family favorite for picnics and barbecues. Add color to the salad by leaving the apples unpeeled...save time too!
5 McIntosh or Granny Smith apples, cored and cut into bite-size pieces
3/4 c. red onion, diced
1/2 c. crumbled blue cheese
1 c. zesty Italian salad dressing
Mix together all ingredients in a large serving bowl. Serve immediately or refrigerate for 2 to 3 hours. Serves 6 to 8.
Homemade Applesauce
Lisa Neece
Olalla, WA
Our family loves this tart-sweet applesauce in chilly weather.
6 Granny Smith apples, cored, peeled and sliced
1/2 c. sugar
cinnamon to taste
Place apples in a medium saucepan with just enough water to cover them; add sugar. Cook over medium-high heat for 10 to 15 minutes. Let cool; mash to desired consistency. Add cinnamon to taste. Makes 4 servings.
A potato masher is useful for lots more than potatoes! Mash apples for applesauce, mash bananas for banana bread, even break up ground beef quickly and evenly as it browns.
Spiced Oranges
Kim Hinshaw
Cedar Park, TX
An easy fruit side that can also be enjoyed as an unusual topping over a green salad or even ice cream. In a hurry? Substitute drained canned mandarin oranges.
1 T. powdered sugar
1 T. lemon juice
1/4 t. cinnamon
2-1/2 c. oranges, peeled and thinly sliced
1/4 c. slivered almonds
2-1/2 T. chopped dates
In a medium bowl, mix powdered sugar, lemon juice and cinnamon until well blended. Add oranges and toss to coat evenly. Cover and chill for 20 minutes. Just before serving, stir in almonds and dates. Makes 4 servings.
Pick up some paper plates and cups in seasonal designs...they’ll make dinner fun when you’re in a hurry and clean-up will be a breeze.
Fast Fruit Salad
Kathy White
Cato, NY
Add a rainbow of color to any meal! This salad has been a favorite of our family of ten for years because of its simplicity and low cost.
20-oz. can pineapple chunks
15-oz. can mandarin oranges, drained
1 red apple, cored and cubed
1 green apple, cored and cubed
1 c. seedless red grapes, halved
Combine undrained pineapple and remaining ingredients in a medium bowl. Stir well to coat apples with juice. Serve with a slotted spoon. Makes 6 to 8 servings.
If there’s leftover salad after dinner, use it for a tasty sandwich filling the next day. Split a pita pocket, stuff with salad, chopped chicken or turkey, sliced grapes and drizzle with salad dressing.
Zesty Marinated Veggies
Amy Hunt
Traphill, NC
A dear friend shared this speedy recipe with me when I needed something quick for a last-minute church picnic.
16-oz. pkg. frozen broccoli, carrots and cauliflower
1 red onion, sliced
1/2 c. Italian salad dressing
In a microwave-safe dish, microwave frozen vegetables on high until tender, about half the cook time given on package directions. Drain and add onion slices. Drizzle with salad dressing; refrigerate for 2 hours before serving. Serves 6.
Use a damp sponge sprinkled with baking soda to scrub fruits & veggies...it works just as well as expensive cleansers for vegetables.
Marinated Carrot Coins
Patricia Tiede
Cheektowaga, NY
My mom always made these carrots for special summer picnics in the backyard...it was one way she could get me to eat carrots! This goes together very quickly, but do make it the night before...the longer it marinates, the better it tastes.
2 lbs. carrots, peeled and sliced
10-3/4 oz. can tomato soup
1/2 c. white vinegar
1/2 c. oil
3/4 c. sugar
1 t. mustard
1 t. Worcestershire sauce
salt and pepper to taste
1 onion, thinly sliced
1 green pepper, chopped
Place carrots in a saucepan and cover with water. Cook over medium-high heat for 15 minutes, or until crisp-tender; drain. Meanwhile, in a separate saucepan, combine remaining ingredients. Bring to a boil over medium heat. Remove from heat and add carrots, mixing well. Refrigerate 24 hours before serving. Makes 8 to 10 servings.
Serve up a Southern-style vegetable plate for dinner. With two or three scrumptious veggie dishes and a basket of buttery cornbread, no one will miss the meat!