Lure your family to the dinner table with the easy-to-make dishes that follow. While they won’t task the cook, they’ll please the palate and look as good as they taste. You’ll be rewarded with thanks as your gang cleans their plates.
Broiled Fish with Tarragon Sauce
“The delicate flavor of this fish pairs perfectly with the tangy sauce. A yummy hint of honey comes through. Serve it with crusty bread, mixed vegetables or rice to help soak up the sauce.”
—ROBIN PRATT ATHENS, GEORGIA
This comforting dish was a favorite with our kids, and now our grandkids request it. The recipe is easily doubled or tripled for our Sunday family dinners.
—NANCY LANGE HINDSBORO, ILLINOIS
PREP: 15 MINUTES BAKE: 20 MINUTES
MAKES: 6 SERVINGS
1 package (8½ ounces) corn bread/muffin mix
1 tablespoon chopped onion
⅛ teaspoon minced garlic
¼ cup butter, cubed
2 cups cubed rotisserie chicken
1 package (16 ounces) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1½ teaspoons salt
2 egg yolks, lightly beaten
1 cup (8 ounces) sour cream
¾ cup milk
Shredded cheddar cheese
1. Prepare corn bread batter and bake according to package directions, using a 9-in. round baking pan.
2. Meanwhile, in a large skillet, saute the onion and garlic in butter for 2-3 minutes; stir in the chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.
3. In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to the chicken mixture; cook and stir for 3-5 minutes or until thickened.
4. Cut warm corn bread into wedges; top with the chicken mixture. Sprinkle with the cheese.
My mom passed her short rib recipe down to me. As any good cook would do, I added a few ingredients to her original to suit my taste.
—COLEEN CARTER MALONE, NEW YORK
PREP: 20 MINUTES COOK: 8 HOURS MAKES: 6 SERVINGS
3 medium onions, cut into wedges
3 to 3½ pounds bone-in beef short ribs
1 bay leaf
1 bottle (12 ounces) light beer or nonalcoholic beer
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons beef bouillon granules
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons all-purpose flour
½ cup cold water
Hot cooked noodles
1. Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil.
3. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.
With an appealing lemon flavor, this classic skillet supper never goes out of style. It can also be prepared with boneless chicken breasts or pork cutlets.
—PERLENE HOEKEMA LYNDEN, WASHINGTON
PREP: 15 MINUTES COOK: 20 MINUTES
MAKES: 8 SERVINGS
2 eggs
2 tablespoons milk
3½ cups fresh bread crumbs (about 8 slices)
2 packages (14 to 16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into ¼-inch-thick slices
About ¾ cup butter
2 large lemons, divided
1½ cups water
2 teaspoons chicken bouillon granules
½ teaspoon salt
Parsley sprigs
1. Beat the eggs with milk in shallow dish until well blended. Place the bread crumbs on waxed paper. Dip cutlets in egg mixture then in crumbs, coating both sides.
2. Melt the butter, as needed, in a 12-in. skillet over a medium high heat. Brown cutlets, four to six at a time, on both sides. Remove to a plate; keep warm.
3. Reduce heat to low. Squeeze juice of 1 lemon (about ¼ cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes.
4. Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.
I make the tuna pie a lot because it’s quick and easy. My husband and I like the combination of potato flakes and french-fried onions in the pastry crust.
—CYNTHIA KOLBERG SYRACUSE, INDIANA
PREP: 15 MINUTES BAKE: 30 MINUTES MAKES: 6-8 SERVINGS
CRUST
1 cup all-purpose flour
½ cup mashed potato flakes
½ cup cold butter
3 to 4 tablespoons ice water
1 can (2.8 ounces) french-fried onions, divided
FILLING
1 egg
1 can (10¾ ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese, divided
¾ cup mashed potato flakes
1 can (6½ ounces) light water-packed tuna, drained and flaked
2 tablespoons chopped pimiento-stuffed green olives
1. In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside ½ cup onions for topping. Sprinkle remaining onions into pastry crust.
2. In a large bowl, combine the egg, soup, ½ cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
3. Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Easy and elegant-looking, the casserole is nice enough for special occasions...but you’ll make it for family too! For a fun flavor substitute, use turkey or tuna instead of the chicken. You’ll win raves all around the table.
—NANCY REICHERT THOMASVILLE, GEORGIA
PREP: 15 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
⅔ cup Miracle Whip
½ cup sour cream
2 tablespoons dried minced onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
½ cup chopped celery
1 tube (8 ounces) refrigerated crescent rolls
TOPPING
⅔ cup shredded Swiss or American cheese
½ cup slivered almonds
2 tablespoons butter, melted
1. In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
2. Pour into ungreased 13-in. x 9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter.
3. Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
Sparked by jarred red peppers, my pasta entree is an excellent company dish. Guests won’t believe how easy it is until they try making it.
—DIANE LOMBARDO NEW CASTLE, PENNSYLVANIA
PREP/TOTAL TIME: 30 MINUTES
MAKES: 5 SERVINGS
12 ounces uncooked spaghetti
1 jar (12 ounces) roasted sweet red peppers, drained
2 large tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 garlic clove, peeled and halved
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil
5 tablespoons grated Parmesan cheese
1. Cook spaghetti according to the package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream.
2. Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Citrus sauce adds zip to the succulent salmon. I serve it with anything from steamed broccoli to stunning yellow saffron rice.
—ROSEANNE TURNER DENVER, INDIANA
PREP/TOTAL TIME: 25 MINUTES
MAKES: 4 SERVINGS
2 garlic cloves, minced
1 teaspoon fennel seed
1 teaspoon olive oil
4 salmon fillets (1 inch thick and
4 ounces each)
½ teaspoon salt
1 cup orange juice
1. In a large nonstick skillet coated with cooking spray, cook the garlic and fennel seed in oil for 2 minutes. Sprinkle salmon with salt; add to skillet. Top with orange juice. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until fish flakes easily with a fork.
2. Remove salmon and keep warm. Simmer sauce, uncovered, for 6-9 minutes or until slightly thickened. Spoon over fillets.
Need a quick snack or appetizer? These bean and cheese quesadillas are the answer. I got the recipe at a Mexican festival held at our children’s school. It’s been served at our house regularly ever since.
—DIXIE TERRY GOREVILLE, ILLINOIS
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
1 cup canned black beans, rinsed and drained
1 green onion, chopped
2 tablespoons chopped red onion
2 tablespoons finely chopped roasted sweet red pepper
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded Muenster or Monterey Jack cheese
1. In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic. Spread ¼ cup bean mixture over half of each tortilla; top with ¼ cup cheese. Fold over.
2. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges.
HOME STYLE TIP
“I use leftover chicken or brisket for quesadillas. Butter one side of a tortilla, place butter side down in skillet and layer with refried beans, meat and cheese. Cover with another buttered tortilla and cook until lightly browned.”
—KATE B., DUNCANVILLE, TEXAS
Our pasta-loving family often requests this recipe featuring chicken and vegetables. Lemon adds a light touch to the sauce, which is delightfully seasoned with garlic and herbs.
—VANESSA SORENSON ISANTI, MINNESOTA
PREP: 15 MINUTES COOK: 20 MINUTES MAKES: 6 SERVINGS
1 package (16 ounces) angel hair pasta
1¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil, divided
1 large carrot, diced
2 tablespoons butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1 cup shredded Parmesan cheese
1. Cook pasta according to the package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm.
2. In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute.
3. Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan.
4. Drain pasta; toss with chicken mixture. Garnish with cheese.
Deliciously spicy, meaty and cheesy, this slow-cooker favorite will please everyone in your family. Serve it with sour cream, avocado and additional enchilada sauce. It’s perfect for potlucks and other fun get-togethers!
—MARINA CASTLE CANYON COUNTY, CALIFORNIA
PREP: 10 MINUTES COOK: 6 HOURS MAKES: 10 SERVINGS
1½ pounds lean ground beef (90% lean)
1 small onion, chopped
1 garlic clove, minced
1 envelope taco seasoning
½ teaspoon salt
½ teaspoon pepper
9 corn tortillas (6 inches)
½ cup chicken broth
½ cup tomato sauce
1 can (10 ounces) enchilada sauce
1½ cups (6 ounces) shredded cheddar cheese
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1 can (2¼ ounces) chopped ripe olives, drained
Optional ingredients: Sour cream and avocado slices
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper.
2. In a greased 5-qt. slow cooker, layer 3 tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with ½ cup cheese. Add 3 tortillas, beans, Mexicorn, green chilies, half of the olives and a ½ cup cheese. Top with remaining tortillas, cheese and olives.
3. Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired.
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first!
—MARNA HEITZ FARLEY, IOWA
PREP: 10 MINUTES BAKE: 50 MINUTES MAKES: 6 SERVINGS
4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10¾ ounces) condensed cream of celery soup, undiluted
⅓ cup milk
¼ teaspoon garlic powder
⅛ teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
Minced fresh parsley, optional
1. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and ½ cup cheese; pour over beef mixture.
3. Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.
After a hectic day, our family loves coming home to the inviting smell of Italian beef wafting from our slow cooker. Use the broth from my recipe as an au jus sauce—it’s perfect for dipping.
—KEITH SADLER ORAN, MISSOURI
PREP: 20 MINUTES COOK: 6 hours
MAKES: 8 SERVINGS
1 beef sirloin tip roast (2 pounds), cut into ¼ -inch strips
2 jars (11½ ounces each) pepperoncini, undrained
1 small onion, sliced and separated into rings
3 teaspoons dried oregano
1½ teaspoons garlic salt
1 can (12 ounces) beer or nonalcoholic beer
Mayonnaise, optional
8 hoagie buns, split
8 slices provolone cheese
1. In a 5-qt. slow cooker, layer the beef, pepperoncini and onion; sprinkle with the oregano and garlic salt. Pour beer over the top. Cover and cook on low for 6 hours or until meat is tender.
2. Spread mayonnaise on cut sides of rolls if desired. Place cheese on roll bottoms. With a slotted spoon, place meat mixture over cheese.
I often cut this easy pizza into little squares and serve it as an appetizer at parties.
—PATRICIA RICHARDSON VERONA, ONTARIO
PREP/TOTAL TIME: 20 MINUTES
MAKES: 4 SERVINGS
1 prebaked 12-inch pizza crust
⅔ cup honey garlic barbecue sauce
1 small red onion, chopped
1 cup cubed cooked chicken
2 cups (8 ounces) shredded part-skim mozzarella cheese
1. Place the crust on a 14-in. pizza pan. Spread barbecue sauce to within ½ in. of edges. Sprinkle with onion, chicken and cheese. Bake at 350° for 10 minutes or until cheese is melted.
HOME STYLE TIP
“If you don’t have any leftover chicken for Barbecued Chicken Pizza, you can poach, bake or microwave some chicken breasts. You’ll need about 6 to 8 ounces of boneless, skinless chicken breasts to make 1 cup of cubes. Another super easy way to have cubed chicken is to buy two fried bone-in chicken breasts at your supermarket. The cooking is done and all you need to do is remove the bones and skin and cube the meat.”
—TASTE OF HOME TEST KITCHEN
Get ready to rock the grill with this spicy and wonderfully fragrant chicken. The zippy marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as “chicken with attitude.”
—JUDY KAMALIEH NEBRASKA CITY, NEBRASKA
PREP: 15 MINUTES + MARINATING GRILL: 35 MINUTES MAKES: 4 SERVINGS
4 chicken leg quarters, skin removed
¼ cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
1. With a sharp knife, cut leg quarters at the joints if desired. In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 35-45 minutes or until a thermometer reads 180°, turning occasionally.
Salmon fillets are very quick and easy to prepare. The fish gets a little sweetness from brown sugar but overall the seasonings are mild and give this dish broad appeal. It’s a great way to enjoy healthy salmon.
—DONNA REYNOLDS INNISFAIL, ALBERTA
PREP/TOTAL TIME: 20 MINUTES MAKES: 6-8 SERVINGS
3 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon paprika
½ teaspoon pepper
¼ teaspoon dill weed
Dash salt
Dash dried tarragon
Dash cayenne pepper
2 tablespoons butter, melted
2 tablespoons olive oil
2 tablespoons soy sauce
1 salmon fillet (2 pounds)
1. In a small bowl, combine the first nine ingredients. Add the butter, oil and soy sauce; spoon over salmon.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork.
I changed this recipe from ground lamb to ground turkey since my family prefers turkey. Dill is a great herb to enhance the flavor of turkey.
—ANDREA ROS MOON TOWNSHIP, PENNSYLVANIA
PREP/TOTAL TIME: 20 MINUTES
MAKES: 4 SERVINGS
1 egg, lightly beaten
2 tablespoons lemon juice
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed
1 garlic clove, minced
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon pepper
½ cup soft bread crumbs
1 pound ground turkey
4 hamburger buns, split
Lettuce leaves
8 slices tomato, optional
2 tablespoons mayonnaise, optional
1. In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape mixture into four patties.
2. Grill patties, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until a thermometer reads 165°, turning once. Serve on the buns with lettuce, tomato and mayonnaise if desired.
When the nights turn chilly, I turn to this rich, creamy entree. Convenience products save time, but it still tastes like it simmered for hours.
—SHARON YLKANEN MARENISCO, MICHIGAN
PREP/TOTAL TIME: 30 MINUTES
MAKES: 4 SERVINGS
½ pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
¼ cup 2% milk
1 tablespoon concentrated au jus sauce
⅛ teaspoon Cajun seasoning
1 cup (8 ounces) sour cream
1. Cook spaghetti according to the package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce the heat; simmer, uncovered, for 10-12 minutes or until mixture is heated through.
2. Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
I’m not “chicken” about experimenting in the kitchen—I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family’s glad because it has become a favorite! Don’t be bashful about basting a pork roast or ribs with the marinade, either. I did, and I discovered two more family-favorite taste treats.
—PEGGY GWILLIM STRASBOURG, SASKATCHEWAN
PREP: 10 MINUTES + MARINATING GRILL: 15 MINUTES MAKES: 4 SERVINGS
2 garlic cloves, minced
½ cup lemon juice
2 teaspoons grated lemon peel
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
⅛ teaspoon dried basil
⅛ teaspoon lemon-pepper seasoning
4 bone-in pork loin chops (1 inch thick)
1. In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour ⅓ cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain marinade from pork; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
HOME STYLE TIP
“When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. For food safety concerns never use the liquid from marinating meat for basting.”
—TASTE OF HOME TEST KITCHEN
My 96-year-old mother wanted me to spread the word about her favorite recipe. It’s both creamy and crunchy. I hope you enjoy it as much as our family does.
—BLANCHE HOLLINGWORTH RICHMOND, INDIANA
PREP: 15 MINUTES BAKE: 30 MINUTES MAKES: 6-8 SERVINGS
1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1½ cups cooked rice
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
¾ cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
½ cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING
1 tablespoon butter, melted
½ cup crushed cornflakes
Sliced almonds, optional
1. In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2½-qt. baking dish.
2. Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
My healthy prep-ahead skewers are easy to grill at the last minute. Red pepper flakes add a nice bite. Serve with steamed rice or broccoli.
—DAWN E. BRYANT THEDFORD, NEBRASKA
PREP: 15 MINUTES + MARINATING
GRILL: 10 MINUTES MAKES: 6 SERVINGS
1 large onion, chopped
⅓ cup reduced-sodium soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
1 tablespoon canola oil
2 teaspoons crushed red pepper flakes
½ teaspoon pepper
2 pork tenderloins (¾ pound each), cut into 1-inch cubes
1. In a blender, combine the first 11 ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
2. Drain and discard marinade. Thread pork cubes onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until juices run clear, turning occasionally.
When I was working on the local election board in the ’50s, one of my co-workers gave me this recipe, and it has been a family favorite ever since. It’s quick to make for unexpected company or easily doubled for a potluck.
—MARY HINMAN ESCONDIDO, CALIFORNIA
PREP: 20 MINUTES BAKE: 45 MINUTES
MAKES: 8 SERVINGS
1½ pounds ground beef
1 tablespoon butter
1 large onion, chopped
1 cup chopped green pepper
1 tablespoon Worcestershire sauce
6¼ cups uncooked wide egg noodles, cooked and drained
2 cans (10¾ ounces each) condensed tomato soup, undiluted
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1. In a large skillet, cook the beef over medium heat until no longer pink; drain. In the same skillet, melt the butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups.
2. Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.
Grapes are definitely a different addition to an entree, but their sweet, subtle flavor pairs well with savory tarragon sauce.
—GAIL LONG O’FALLON, ILLINOIS
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
8 ounces uncooked linguine
4 boneless skinless chicken breast halves (6 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
½ cup white wine or chicken broth
½ cup heavy whipping cream
1 cup green grapes, halved
2 tablespoons minced fresh tarragon
1. Cook linguine according to package directions. Meanwhile, sprinkle chicken with salt and pepper.
2. In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear. Remove and keep warm.
3. Add wine to skillet; stir to loosen brown bits. Bring to a boil; cook until liquid is reduced by half. Stir in cream; cook and stir until thickened. Add the grapes, tarragon and chicken; heat through. Drain linguine. Serve with chicken mixture.
Tender pork chops simmer in a maple glaze that makes every bite absolutely succulent. We brought together common household ingredients for this hearty, dazzling entree that delivers a lot of flavor with just a little fuss.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
½ cup brewed coffee
¼ cup maple syrup
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1. Sprinkle the pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
2. Add remaining ingredients to skillet. Bring to a boil; cook until liquid is reduced by half.
3. Return pork chops to skillet. Reduce heat; cover and simmer for 10-12 minutes or until meat is tender, turning once. Serve with sauce.
When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.
—NICOLE PAVELICH LEXINGTON, KENTUCKY
PREP: 20 MINUTES COOK: 25 MINUTES
MAKES: 2 SERVINGS
¼ cup chopped onion
3 tablespoons butter, divided
½ cup chopped peeled apple
2 tablespoons chopped walnuts, toasted
⅛ teaspoon dried rosemary, crushed
Dash plus ¼ teaspoon salt, divided
Dash plus ¼ teaspoon pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
⅛ teaspoon garlic powder
2 ounces Brie cheese, cubed
¼ cup cider vinegar
¾ cup unsweetened apple juice, divided
1½ teaspoons cornstarch
1. In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add the apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper.
2. Flatten chicken to ¼ -in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary.
3. In the same skillet, brown chicken in remaining butter. Stir in vinegar and ¼ cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°.
4. Remove the chicken to a serving platter; discard toothpicks. Combine the cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
HOME STYLE TIP
Place boneless chicken breasts between two pieces of waxed paper or plastic wrap or in a resealable plastic bag. Starting in the center and working out to edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
This is true comfort food: creamy and loaded with noodles and pork sausage. The aroma is fantastic while the casserole bakes.
—BERNICE MORRIS MARSHFIELD, MISSOURI
PREP: 20 MINUTES BAKE: 30 MINUTES MAKES: 6-8 SERVINGS
1½ pounds bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon white pepper
1½ cups milk
1 can (14¾ ounces) cream-style corn
3½ cups (10 ounces) egg noodles, cooked and drained
¼ cup shredded cheddar cheese
½ cup dry bread crumbs
1. In a large skillet, cook the sausage, green pepper and onion over medium heat until sausage is no longer pink; drain and set aside.
2. In a large saucepan, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in corn. Add noodles and corn mixture to the sausage mixture. Fold in the cheese.
3. Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Bake, uncovered, at 325° for 30-40 minutes or until heated through.
I’m a big fan of all types of mustard. So I knew I had to try this recipe. My family loves the unique, robust sauce.
—LESLIE BERNARD KINGWOOD, TEXAS
PREP: 5 MINUTES GRILL: 30 MINUTES
MAKES: 6-8 SERVINGS
¼ cup butter, cubed
1⅓ cups prepared mustard
¼ cup white vinegar
½ teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
3 drops hot pepper sauce
3½ pounds chicken legs or thighs
1. In a small saucepan, melt butter over low heat. Stir in mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat.
2. Grill the chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.
This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe.
—KARIN NOLTON ORTONVILLE, MICHIGAN
PREP: 30 MINUTES COOK: 15 MINUTES
MAKES: 6 SERVINGS
½ pound lean ground beef (90% lean)
1 large onion, finely chopped
4 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14½ ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried rosemary, crushed
1 to 2 teaspoons sugar
½ teaspoon salt
⅛ teaspoon pepper
GNOCCHI
2 cups mashed potato flakes
1½ cups boiling water
2 eggs, beaten
1½ cups all-purpose flour
¼ teaspoon salt
Grated Parmesan cheese, optional
1. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through.
2. Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into ¾ -in.-thick ropes; cut ropes into ¾ -in. pieces.
3. In a large saucepan, bring water to a boil. Cook gnocchi, in batches, for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese.
My husband suggested a brats-and-kraut lunch for friends back for their high school reunion. Rather than cut his visiting time, I made this. It was so easy!
—PAULINE LENTZ MESA, ARIZONA
PREP: 25 MINUTES BAKE: 25 MINUTES MAKES: 6 SERVINGS
1 package (1¼ pounds) uncooked bratwurst links
2 bottles (12 ounces each) beer or nonalcoholic beer
2 tablespoons butter
1 can (16 ounces) sauerkraut, rinsed, drained and chopped
1 can (10¾ ounces) condensed cheddar cheese soup, undiluted
½ cup milk
1 package (32 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese
1. In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Drain and cut into ¼ -in. slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.
2. Spoon sauerkraut into a greased 13-in. x 9-in. baking dish. Top with brats. Combine soup and milk; drizzle over brats. Top with Tater Tots. Bake at 450° for 20-25 minutes or until potatoes are lightly browned.
3. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
For a quick and easy meal, try this chicken recipe. The sauce is so tasty, your family will request it often.
—BARIANNE WILSON FALFURRIAS, TEXAS
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
1 pound boneless skinless chicken breast halves
2 tablespoons butter
½ cup chopped onion
½ cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
1¼ cups water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons cold water
1. Cut chicken breast in 2-in. x ½ -in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove the chicken from skillet, reserving the drippings.
2. Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes.
3. Remove the chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.
With a flavor that’s similar to artichoke dip, my rich and comforting chicken entree will warm you up on chilly nights.
—AMY NUTONI CRESCENT, MINNESOTA
PREP: 20 MINUTES BAKE: 25 MINUTES MAKES: 6 SERVINGS
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
⅓ cup 2% milk
1 garlic clove, minced
½ teaspoon onion powder
½ teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed
1. Cook pasta according to the package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to the chicken mixture.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
I roast the veggies while the pasta cooks, making for a quick dish. This meal in one blends rustic comfort with fresh flavors.
—TRISHA KRUSE EAGLE, IDAHO
PREP: 30 MINUTES COOK: 20 MINUTES MAKES: 8 SERVINGS
1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into ¼ -inch slices
1 medium yellow summer squash, cut into ¼ -inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese
1. Cook pasta according to the package directions.
2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
4. Drain pasta; stir in the tomato mixture and roasted vegetables. Sprinkle with cheese.
These melt-in-your-mouth pork chops are always a hit with my family and with company, too. Lemonade concentrate is what gives them their tangy lemon flavor. They’re so easy to make that we have them often.
—ANGELA OELSCHLAEGER TONGANOXIE, KANSAS
PREP: 15 MINUTES + MARINATING
GRILL: 10 MINUTES MAKES: 6 SERVINGS
1 can (12 ounces) frozen lemonade concentrate, thawed
⅔ cup soy sauce
2 teaspoons seasoned salt
1 teaspoon celery salt
¼ teaspoon garlic powder
6 boneless butterflied pork chops (½ inch thick and 6 ounces each)
1. In a small bowl, combine the lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder. Pour 1½ cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 3-4 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving.
My satisfying pasta bake pleases young and old, family and friends! Add a tossed green salad and breadsticks to round out a memorable menu.
—BETTY RABE MAHTOMEDI, MINNESOTA
PREP: 20 MINUTES
BAKE: 30 MINUTES + STANDING
MAKES: 6 SERVINGS
8 ounces uncooked spaghetti, broken into thirds
1 egg
½ cup fat-free milk
½ pound lean ground beef (90% lean)
½ pound Italian turkey sausage links, casings removed
1 small onion, chopped
¼ cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) no-salt-added tomato sauce
½ cup shredded part-skim mozzarella cheese
1. Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
3. Bake casserole, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it’s especially nice for springtime brunches.
—DONETTA BRUNNER SAVANNA, ILLINOIS
PREP: 15 MINUTES BAKE: 25 MINUTES MAKES: 4 SERVINGS
1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, ½ -inch cuts
4 hard-cooked eggs, peeled and chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
¼ cup shredded process cheese (Velveeta)
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
½ cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted
TOPPING
1 cup soft bread crumbs
2 tablespoons butter, melted
1. In a large saucepan, bring ½ in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a 2½-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.
3. In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
4. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
I use this “express” recipe for family meals and last-minute dinner parties. It’s always met with rave reviews. The golden-brown chicken looks scrumptious served over spinach.
—VERONICA CALLAGHAN GLASTONBURY, CONNECTICUT
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons rubbed sage
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
2 teaspoons olive oil
¼ cup heavy whipping cream
1. Flatten chicken to ½ -in. thickness; sprinkle with sage, salt and pepper.
2. In a large skillet over medium heat, cook chicken in butter and oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
3. Add cream to the skillet, stirring to loosen browned bits. Cook and stir until sauce is thickened, about 4 minutes. Serve with chicken.
This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal.
—STEVE FOY KIRKWOOD, MISSOURI
PREP: 20 MINUTES BAKE: 35 MINUTES MAKES: 6 SERVINGS
4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon prepared mustard
¼ teaspoon dried thyme
¼ teaspoon pepper
2 cups 2% milk
1½ cups (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
½ cup slivered almonds
1. Cook pasta according to the package directions.Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a bowl. Toss with turkey, vegetables and cheese sauce.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
3. Serve immediately, or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
I would recommend this chicken go into everyone’s pot, whether served as a comforting supper or a meal for special company. Its simplicity—I put it together in the morning, walk away, and come back to a fabulous and colorful main dish—makes it a family favorite.
—KATHY MORGAN RIDGEFIELD, WASHINGTON
PREP: 20 MINUTES COOK: 6 HOURS MAKES: 4 SERVINGS
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
½ teaspoon salt
½ cup chopped dried apricots
½ cup raisins
2 tablespoons all-purpose flour
1 can (14½ ounces) reduced-sodium chicken broth
¼ cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1½ teaspoons ground ginger
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
¾ teaspoon pepper
Hot cooked couscous
1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins.
2. In a small bowl, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper. Pour over chicken.
3. Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous.
This stew is perfect for company. It’s easy, and everyone comments on the cheese in the dumplings.
—JACKIE RILEY GARRETTSVILLE, OHIO
PREP: 25 MINUTES COOK: 1½ HOURS
MAKES: 6-8 SERVINGS
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
½ teaspoon onion salt
½ teaspoon garlic salt
1 tablespoon browning sauce, optional
5 cups water
5 teaspoons beef bouillon granules
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14½ ounces) cut green beans, drained
DUMPLINGS
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
⅔ cup milk
1. Combine flour, salt and pepper. Coat the meat with flour mixture. In a Dutch oven, heat oil over medium-high. Brown meat on all sides.
2. Add onion salt and garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
3. Add carrots and onion. Cover and simmer until vegetables for 15 minutes or until tender. Stir in green beans.
4. For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonful into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until a toothpick inserted in dumplings comes out clean.
On busy evenings, I wing it for dinner. The mild, paprika-spiced sauce nicely coats the rotisserie chicken and noodles.
—GLORIA WARCZAK CEDARBURG, WISCONSIN
PREP/TOTAL TIME: 30 MINUTES MAKES: 6 SERVINGS
1 medium onion, chopped
3 tablespoons butter
4 teaspoons all-purpose flour
2 cups chicken broth
2 tablespoons plus 1½ teaspoons paprika
1 bay leaf
1½ cups (12 ounces) sour cream
1 rotisserie chicken, cut into serving-size pieces
Hot cooked noodles
1. In a large skillet, saute onion in butter. Stir in flour until blended; gradually add the broth, paprika and bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat to low. Stir in sour cream. Add chicken; heat through. Discard bay leaf. Serve with noodles.
My mother made her tender, moist meat loaf at least every other week, and always served it with scalloped potatoes. It was one of my favorite meals growing up. You’ll be amazed by all the flavor from just a handful of pantry ingredients!
—HELEN LIPKO MARTINSBURG, PENNSYLVANIA
PREP: 10 MINUTES BAKE: 35 MINUTES MAKES: 8 SERVINGS
1 egg, lightly beaten
1 can (5½ ounces) V8 juice
½ cup seasoned bread crumbs
1 envelope onion soup mix
¼ cup grated Parmesan cheese
¼ teaspoon garlic powder
1½ pounds ground beef
⅓ cup ketchup
1. In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese and garlic powder. Crumble beef over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
2. Bake, uncovered, at 350° for 30 minutes. Spread ketchup over top; bake 5-10 minutes longer or until no pink remains and a thermometer reads 160°.
3. Serve immediately or before baking, cover and freeze meat loaf for up to 3 months.
To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed.
This recipe is especially useful on busy days when we’re short on time. It’s packed with pork, potatoes and carrots for a filling meal.
—JAN LUTZ STEVENS POINT, WISCONSIN
PREP: 15 MINUTES BAKE: 45 MINUTES MAKES: 6 SERVINGS
6 pork chops (5 ounces each)
½ teaspoon salt, divided, optional
1 medium onion, thinly sliced and separated into rings
3 medium potatoes, peeled and thinly sliced
6 medium carrots, thinly sliced
1 teaspoon dried marjoram
3 tablespoons all-purpose flour
¾ cup milk
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1. Coat a large skillet with cooking spray; cook chops over medium heat for 2-3 minutes on each side or until lightly browned. Place in an ungreased 13-in. x 9-in. baking dish; sprinkle with ¼ teaspoon salt if desired. Layer with the onion, potatoes and carrots. Sprinkle with marjoram and remaining salt if desired.
2. In a small bowl, whisk flour and milk until smooth; add soup. Pour over vegetables. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.
The first time I made these fajitas, my family couldn’t get enough. The next time I had to make a double batch. This is a favorite evening meal for me, too, because it fixes up so quick. It would turn any get-together into a fiesta!
—MARLA BRENNEMAN GOSHEN, INDIANA
PREP: 15 MINUTES + MARINATING COOK: 10 MINUTES MAKES: 4-6 SERVINGS
1 pound beef top sirloin steak or flank steak, trimmed
MARINADE
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
FAJITAS
½ medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream
1. Cut the steak cut across the grain into ¼ -in. strips; set aside.
2. In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times.
3. Discard marinade. In a skillet, saute the onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Add remaining oil and saute the meat until no longer pink, about 4 minutes. Add the vegetables to pan and heat through.
4. To serve, place a spoonful of meat-vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Everyone loves this casserole because it’s a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce.
—MYRTLE MATTHEWS MARIETTA, GEORGIA
PREP: 15 MINUTES BAKE: 1 HOUR
MAKES: 12 SERVINGS
4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
½ cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
¾ cup chopped celery
1 can (10¾ ounces) condensed cream of celery soup, undiluted
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika
1. In a greased 13-in. x 9-in. baking dish, combine first seven ingredients. In a large bowl, combine the soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.
2. Sprinkle with the potato chips and paprika. Bake at 350° for 1 hour or until heated through.
My Aunt Nellie gave me her recipe for the quick-to-fix sandwiches. As a busy farm wife, she used to serve them to the harvest crew. Microwaved leftovers taste just as delicious the next day.
—MARY DEMPSEY OVERLAND PARK, KANSAS
PREP/TOTAL TIME: 25 MINUTES MAKES: 6 SERVINGS
1 pound ground beef
2 celery ribs, chopped
1 tablespoon chopped onion
1 tablespoon all-purpose flour
1 tablespoon brown sugar
½ teaspoon ground mustard
¾ cup ketchup
6 hamburger buns, split
6 slices Swiss cheese
1. In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, brown sugar, mustard and ketchup.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve on buns with cheese.
If you’re hungry for warm-weather fare, try this grilled turkey. The bright, sunny colors of the relish look like summer.
—ROXANNE CHAN ALBANY, CALIFORNIA
PREP: 20 MINUTES GRILL: 15 MINUTES MAKES: 6 SERVINGS
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
RELISH
1 plum tomato, chopped
1 large navel orange, peeled, sectioned and chopped
¼ cup sliced pimiento-stuffed olives
1 green onion, finely chopped
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons sliced almonds
2 tablespoons minced fresh parsley
1 large garlic clove, minced
1 tablespoon capers, drained
1 teaspoon lemon juice
½ teaspoon grated lemon peel
¼ teaspoon salt
1. Rub turkey with oil; sprinkle with salt, pepper and paprika.
2. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing.
3. Meanwhile, in a small bowl, combine the relish ingredients. Serve with turkey.
My sister’s recipe was originally a casserole baked in the oven, but I’ve also fixed it in the slow cooker and on the stovetop. Everyone who has tasted it loves it.
—ELIZABETH JOHNSTON GLENDALE, ARIZONA
PREP: 30 MINUTES COOK: 8 HOURS
MAKES: 6 SERVINGS
4 medium potatoes, peeled and thinly sliced
6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
2 large onions, sliced and separated into rings
2 teaspoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 can (14½ ounces) reduced-sodium chicken broth
1 cup fat-free milk
1. Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.
This healthy, hearty stew is one of my husband’s favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster.
—PATRICIA KILE ELIZABETHTOWN, PENNSYLVANIA
PREP: 25 MINUTES COOK: 4 HOURS
MAKES: 8 SERVINGS
¼ cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10¾ ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 reduced-sodium beef bouillon cubes
3 teaspoons Italian seasoning
1 bay leaf
½ teaspoon coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1½ -inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
½ cup sliced celery
1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
3. Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
I love to collect cookbooks and try new recipes. This dish is so good, I reach for it more often than others. It’s delicious, easy and lovely when served with rice and a side vegetable.
—EDITH HOLLIDAY FLUSHING, MICHIGAN
PREP: 10 MINUTES COOK: 5 HOURS MAKES: 6 SERVINGS
1 broiler/fryer chicken (3 to 4 pounds), cut up
1 can (14 ounces) whole-berry cranberry sauce
1 cup barbecue sauce
1 small onion, finely chopped
1 celery rib, finely chopped
½ teaspoon salt
¼ teaspoon pepper
Hot cooked rice
1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice.
It’s easy to get stuck on backyard beekeeping.
Bee-liever. Robin Pratt finds many benefits in beekeeping.
I seemed to have generated quite a buzz around my peaceful neighborhood in Athens, Georgia. Because I moved in lock, stock and beehive.
The first time I checked my honeybees after moving here, I looked up to see half a dozen neighbors watching from the edge of my lawn. Now they come up right to the hive to chat. I’ve found beekeeping is a great way to meet people.
Seven years ago, I left a successful job as a website designer in downtown Atlanta to work for the College of Agriculture at the University of Georgia-Athens.
I signed up for a beekeeping course offered by our ag extension. In the first 10 minutes of class, I caught the bee bug. I began with a starter kit, including a hive and keepers’ accessories. Then I got 4,000 bees for $50 from a farm that raises them for sale. I introduced the queen to her new kingdom—my backyard beehive.
The compact white hive consists of three stacked boxes, each containing 10 frames. The bees build wax combs inside the frames. The two bottom boxes, called “deeps,” are where the queen lays her eggs and where the bee brood develops into grown bees. The top box, called the “super,” contains combs of hexagonal cells that the bees fill with honey.
I’m in awe of the queen bee. She’s the heart and soul of the colony. After mating, she returns to the hive and can lay around 2,000 eggs per day during the spring season.
The unfertilized eggs become male drones, while the fertilized ones turn into female worker bees that collect food to feed the colony.
In Georgia, the bees’ pollen and nectar sources are a mix of everything that blooms from early spring through summer, including locust, kudzu, tulip, poplar, wild cherry, clover, privet, wildflowers and more. I love to pull out the frames and see them filled with pollen in a rainbow of colors—red, pink, neon green and school-bus yellow. They remind me of stained glass windows.
I typically harvest the honey in late August, donning canvas gloves, a hat with a screen veil, a chambray shirt and corduroy pants.
My daughter, Sadie, who’s 6, is absolutely fearless around bees, so she’s a big help at harvesttime. I use an old-fashioned method, scraping the honeycomb off the frame and into a strainer. It sits over a big pot for several hours until most of the honey has drained out. Then Sadie helps me pour the honey into sterilized mason jars. We freeze the wax to make candles at a later date.
I’ll harvest three of the 10 frames, and leave the rest to nourish the bees in winter. I net about six pints from the three frames. I keep two pints and pour the rest into smaller jelly jars for gifts or trading with neighbors.
A great thing about Athens is our underground economy based on bartering. I’ve traded a couple of jars of honey for homemade bread, homegrown veggies, a winter’s worth of firewood, and lessons in everything from canning to rain-barrel making.
I’m so thankful to my bees for demonstrating what a working, functional society is. We humans can be individualistic and isolated at times. The bees prove that we have to work together to make something as golden as honey. There’s a place and a role for everyone.
Robin checks a super for honey and then puts it back on the hive. A full honey super weighs 80 to 100 pounds.
The delicate flavor of this fish pairs perfectly with the tangy sauce. A yummy hint of honey comes through. Serve it with crusty bread, mixed vegetables or rice to help soak up the sauce.
—ROBIN PRATT ATHENS, GEORGIA
PREP/TOTAL TIME: 25 MINUTES MAKES: 8 SERVINGS
2 pounds cod or red snapper fillets
1 tablespoons cornstarch
½ cup cold water
½ cup honey
¼ cup white wine or chicken broth
¼ cup lemon juice
1 teaspoon garlic salt
½ teaspoon grated lemon peel
1 tablespoon minced fresh tarragon
1. Place fish on a lightly greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a small saucepan, whisk cornstarch and water until smooth. Stir in the honey, wine, lemon juice, garlic salt and lemon peel. Bring to a boil. Cook and stir for 3-5 minutes or until thickened. Remove from the heat; stir in tarragon. Serve with fish.