Fix-It and Forget-It Vegetarian Cookbook is for you if —

You’re looking for tasty, easy-to-prepare vegetarian recipes, with easy-to-find ingredients.

You want to include more meatless meals in your cooking.

You have vegetarian friends and family members, and you want to cook confidently for them.

You would like a little help in putting complete meals together without meat at their center. Here are 50 menus for completely vegetarian meals!

You want slow-cooker recipes, roasting and stir-frying recipes, stove-top, oven, and salad recipes.

You are looking for proven recipes from home cooks that you know will work!

You wish for one go-to vegetarian cookbook that offers breakfasts and desserts, along with appetizers and snacks, pizzas and sandwiches—as well as main dishes.

Fix-It and Forget Vegetarian Cookbook is your trusted companion, whether you are a committed vegetarian or wanting to add more meatless meals to your cooking and eating!

National Bestsellers!

More than 10.5 million copies already sold!

For slow cookers:

Fix-It and Forget-It Cookbook (Revised and Updated)

Fix-It and Forget-It Vegetarian Cookbook

Fix-It and Forget-It 5-Ingredient Favorites

Fix-It and Forget-It Lightly (Revised and Updated)

Fix-It and Forget-It Diabetic Cookbook

Fix-It and Forget-It Big Cookbook

Fix-It and Forget-It Christmas Cookbook

Fix-It and Forget-It Kids’ Cookbook

Fix-It and Don’t Forget-It A Cook’s Journal

Fix-It and Forget-It Box of Recipe Cards

For stove-top and oven:

Fix-It and Enjoy-It! Potluck Heaven

Fix-It and Enjoy-It! Healthy Cookbook

Fix-It and Enjoy-It! Diabetic Cookbook

Fix-It and Enjoy-It! 5-Ingredient Recipes

Fix-It and Enjoy-It! Cookbook

Acknowledgments

I am immensely grateful to the generous contributors of recipes for this book and to the discerning testers of those recipes. This has been a community effort as we all look for more meatless dishes.

My sincere thank you, also, to our diligent and imaginative staff who helped in so many ways to bring this book into being—especially Margaret, Cliff, PJ, Tony, and Esther.

—PPG

Copyright © 2014 by Phyllis Pellman Good

All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018.

Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

Good Books in an imprint of Skyhorse Publishing, Inc.®, a Delaware corporation.

Visit our website at www.goodbooks.com.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

Cover illustration and illustrations throughout the book by Cheryl Benner

Design by Cliff Snyder

Print ISBN: 978-1-56148-753-0 (paperback edition)

978-1-56148-755-4 (hardcover gift edition)

978-1-56148-754-7 (comb-bound paperback edition)

Ebook ISBN: 978-1-68099-004-1

Printed in the United States of America

The information in this book has been developed with care and accuracy and is presented in good faith. However, no warranty is given nor are results guaranteed. Neither the author nor the publisher has control over the materials or procedures used, and neither has any liability for any loss or damage related to the use of information contained in the book. Should any corrections be needed, they will be posted at www.GoodBooks.com. If a correction is not posted, please contact custserv@GoodBooks.com.

Publisher’s Cataloging-in-Publication Data

Good, Phyllis Pellman

Fix-it and forget-it vegetarian cookbook : 565 delicious slow-cooker, stove-top, oven, and salad recipes, plus 50 suggested menus / Phyllis Pellman Good.

p. cm.

ISBN 978-1-56148-753-0 (pbk.)

ISBN 978-1-56148-755-4 (Hardcover)

ISBN 978-1-56148-754-7 (comb bound)

Includes index.

1. Electric cooking, Slow. 2. Vegetarian cooking. I. Fix-it and forget-it vegetarian cookbook : five hundred sixty-five delicious slow-cooker, stove-top, oven, and salad recipes, plus fifty suggested menus. II. Title.

TX827 G6324 2012

641.5/55 --dc23

2012933707

Table of Contents

Welcome to Fix-It and Forget-It Vegetarian Cookbook

How to Put Together a Vegetarian Meal: 50 Menus

________________________

Appetizers, Snacks, and Beverages

Breakfast and Brunch

Breads, Sandwiches, and Pizzas

Soups, Stews, and Chilis

Pasta

Beans and Legumes

Grains

Vegetables and Fruits

Eggs, Dairy, and Cheese

Salads

Desserts

________________________

From Scratch Replacement Recipes

Equivalent Measurements

Substitute Ingredients

Vegan Recipe Index

Index

About the Author

Welcome to Fix-It and Forget-It Vegetarian Cookbook

First, the Truth About Me

Folks, I am actively working at making and eating more meatless meals. This takes practice. This requires a new way of thinking about how to put a meal together.

I’m not giving up meat. But I am asking it to move aside. I’m upping the vegetables and grains that I eat—and cook—day-to-day.

You see, I wanted to do this Vegetarian Cookbook because I need a little help here. My life’s pretty full, so during the week when I don’t have a lot of time to think, I tend to drop back to the familiar. Often our evening meals are built around chicken that I can cook quickly or some beef that provides a flavorful center to our dinner.

Phyllis Pellman Good

But I want to form some new habits that have me thinking “Vegetable Variety” and “Whole Foods.”

I’ve told my helpers on our staff this. I told our home-cook recipe-contributors about my fresh resolve. I think of this Cookbook as representing a gentle uprising.

Tasty, Easy-to-Prepare, Non-Meat Recipes—Plus Companionship!

If you’re looking for some tasty, whole-food recipes without meat, they’re here.

If you’re also looking for some companionship as you move toward more meatless dishes in your cooking, you’ll find it here. (We’ve included some “bridge” recipes that point in the direction you want to go.)

If you want to cook confidently for your vegetarian friends or family, Fix-It and Forget-It Vegetarian Cookbook is full of tasty ideas.

Our First Hybrid

Ever since Fix-It and Forget-It Cookbook (our first in the series) appeared, people have been asking for a Fix-It and Forget-It Vegetarian Cookbook. “My kids are vegetarians,” they tell me. Or “I want to eat more vegetables, but I need the convenience of my slow cooker to help me.”

Yes, beans and potatoes and carrots and lentils love a slow cooker’s low, moist heat. But not all vegetables do.

Plus, other cooking methods can highlight vegetables’ star qualities, making them irresistible to behold—and to eat. I couldn’t bear not to include recipes for roasting and stir-frying and steaming vegetables, as well as eating them raw in salads, in this Cookbook.

So you’re looking at our first hybrid cookbook—a collection of slow-cooker, stove-top, oven, and salad recipes. But true to our Fix-It and Forget-It style, all are easy to prepare and all are made with easy-to-find ingredients.

Fix-It and Forget-It Vegetarian Cookbook can meet all your meatless cooking needs, from appetizers to desserts. The whole meal is here.

A Different Way to Think

Think of a vegetarian meal as several dishes of equal importance, rather than a main dish with side dishes built around it.

Not sure how all the parts of a vegetarian meal come together? Flip to the 50 menus in the Cookbook (see pages 6-15) to find well-balanced meals and tasty food combinations. Now you can confidently serve a nutritionally complete vegetarian meal for a weekday family supper, or a feast for a special day. These menus will get you started, or give you fresh inspiration.

No Apologies for Vegetables Here!

When my mother’s generation first discovered canned cream soups, they couldn’t believe the ease they brought to cooking. Then someone mixed the creamed soup into vegetables and felt almost French! With the appearance of processed cheese, vegetables receded further into the background flavor-wise.

Some of our kids think they want to eat only well-masked vegetables. But we’ve steered almost completely clear of this approach to vegetables here. We’re making vegetables and whole foods the leads, in as natural a state as possible.

Yes, your husband and your kids can get full when they eat a meatless meal. Yes, you might have to search a new aisle in the grocery store to find an ingredient you haven’t used before. Yes, you might need to think of yourself as an explorer.

Just remember that these recipes come from home cooks who’ve made them successfully and served them to happy friends and family. You’re joining great company when you try these recipes, whether you start with one meatless meal a week or eat only vegetarian dishes!

How To Put Together a Vegetarian Meal:

50 Menus

A traditional menu often has a main dish—frequently a meat—at the center, with side dishes to complement its flavor. However, vegetarian menus usually have several equal dishes whose flavors complement each other. So in this cookbook, we have dropped references to main dishes and side dishes, and focus instead on balanced meals.

For each menu, we have aimed to include protein, fruits and/or vegetables and carbohydrates. Carbohydrates are root vegetables, pasta, rice, bread and other grains. Protein for vegetarians comes from dairy products, beans and legumes. (Meat proteins contain all essential amino acids and are called “complete proteins.”)

Other foods can make complete proteins when eaten together. Milk makes a complete protein when combined with wheat. Beans make a complete protein when combined with rice or corn. Eggs, soybeans, buckwheat, amaranth and quinoa are complete proteins in themselves, just as meat is.

Dessert is not included with all the menus. When it is included, it is providing some part of the nutritional or celebratory make-up of the meal.

Those recipes on the menus which appear in Fix-It and Forget-It Vegetarian Cookbook are capitalized and include their page numbers. Recipe names in lower case letters are not in this cookbook but are simple foods to make or buy.

Breakfast and Brunch

1. Quick Breakfast

• Blueberry Banana Smoothie (page 29)

• toasted Peanut Butter Bread (page 50)

2. Spring Breakfast

• Cream of Brown Rice Cereal (page 45)

• Banana Split Salad (page 194)

3. Summer Breakfast

• Strawberries and Cream Mini Muffins (page 58)

• Cold Strawberry Soup (page 46)

• Granola (page 42)

4. Holiday Breakfast

• Gift of the Magi Bread (page 55)

• Overnight Danish Braids (page 36)

• Fruit Salad (page 193)

• Caramel Frappes (page 28)

5. Festive Brunch

• Baked Apple Cranberry Pancake (page 31)

• Pumpkin Custard (page 46)

• orange wedges

6. Another Festive Brunch

• Cheesy Bread Pudding (page 39)

• Mango Salsa (page 26)

• Apple Streusel Muffins (page 56)

Plan a variety of colors in a menu to create an appetizing appearance on the plate.

Betty K. Drescher, Quakertown, PA

Lunch

7. Lunch by Susan Guarneri

• Country Fresh Soup (page 88)

• Gourmet Oven Grilled Cheese Sandwiches (page 65)

• Sunny Fruit Fiesta (page 193)

8. Casual Lunch

• Red Beans and Corn in Pitas (page 136)

• Cucumber Salad with Cumin (page 217)

9. Lunch with Kids

• Vegetarian Chili (page 102)

• Three-Cheese Quesadillas (page 66)

• carrot and celery sticks

• Vegetable Dip from Scratch (page 23)

• Jam Sandwich Surprises (page 255)

10. Vegan Brown Bag Lunch—No Refrigeration, No Utensils

• Garlic Hummus (page 24) in a sandwich with Wheat Bread (page 48)

• cucumber slices

• High Energy Trail Bar (page 28)

• apple

11. Brown Bag Lunch—Refrigeration Required, No Utensils

• Chickpea of the Sea Spread (page 64) in a sandwich of French Bread (page 48)

• Parmesan Garlic Popcorn (page 27)

• orange

• Zucchini Brownies (page 259)

12. Spring Lunch by Susan Heil

• Spinach Salad (page 211)

• Egg Salad Sandwiches (page 64)

• strawberry lemonade

13. Company Lunch by Lois Hess

• Low-Fat Veggie Quiche (page 200)

• Tossed Salad with Candied Almonds (page 211)

• fresh fruit cup

• Orange-Coconut Zucchini Bread (page 56)

Spring

14. Spring Supper by Nancy Leaman

• Crustless Spinach Quiche (page 199)

• Zippy Glazed Carrots (page 179)

• Signature Salad (page 213)

15. Light Spring Supper

• Garlic Hummus (page 24)

• Indian Naan Bread (page 49)

• Mai Family’s Carrot and Red Beet Salad (page 218)

• Rhubarb Crunch (page 251) with vanilla ice cream

Summer

16. Summer Supper by Dorothy Reise

• Eggplant Tomato Casserole (page 178)

• Salad Louise (page 210)

• pumpernickel bread

• fresh cantaloupe slices

• egg custard

17. Vegan Summer Picnic

• Pineapple Quinoa Salad with Sweet Curry Vinaigrette (page 233)

• Thai Carrot Salad with Peanuts (page 219)

• Banana Millet Muffins (page 59)

18. Summer Supper by Gloria Frey

• Summer Risotto (page 152)

• broiled broccoli

• Wheat Bread (page 48)

• Spiced Applesauce (page 192)

19. Summer Company Meal

• Tomato Galette (page 197)

• Spinach Pasta Salad (page 222)

• Spicy Corn on the Cob Soup (page 90)

• Peach Sherbet Popsicles (page 254)

20. Summer Supper

• Grilled Vegetable Salad (page 210)

• Personal Portabello Pizzas (page 76)

• Lemon Pie a la Mode (page 245)

21. Summer Supper by Lena Hartzler

• Zucchini Pizza-Style (page 183)

• corn on the cob

• Apple Salad (page 233)

Autumn

22. Autumn Supper by Arianne Hochstetler

• Broccoli Tofu Strata (page 202)

• Spinach Salad (page 211)

• Quick Apple Pie (page 243)

23. Autumn Supper

• Homestyle Cabbage (page 191)

• Sour Cream Cornbread (page 53)

• Best Deviled Eggs (page 207)

24. Light Autumn Supper

• Mushroom Gravy (page 188)

• Sweet Potato Biscuits (page 61)

• Spinach Salad with Poppy Seed Dressing (page 210)

To decrease the amount of meat in your diet, adopt the idea of “Meatless Monday” where you swap out meat for vegetarian dishes for one day each week. You’ll save money, have a positive impact on the environment, and improve your family’s health.

Janelle Glick, Lancaster, PA

Winter

25. Winter Supper by Susan Guarneri

• Vegetarian Chili (page 102)

• Baked Potatoes Supreme (page 166)

• Fruit & Nut Chocolate Balls (page 257)

26. Winter Supper by Arianne Hochstetler

• Black Bean Chili (page 102)

• Game Day Blue Cheese Dip (page 21) with crackers

• Waldorf Salad (page 234)

• Pumpkin Ginger Scones (page 37)

27. Winter Family Supper by Rebecca Weybright

• Lentil Sauce, Vegetables and Rice (page 141)

• baked sweet potatoes with butter

• fresh cranberry relish

28. Winter Company Meal by Linda Yoder

• Lentils and Barley (page 139)

• Sweet Potato Soufflé (page 160)

• Fennel and Apple Green Salad (page 209)

• Oatmeal Coconut Pie (page 243)

29. Winter Company Meal

• Filled Acorn Squash (page 181)

• Chili Rellenos Casserole (page 204)

• Sour Cream Cornbread (page 53)

• Glazed Cinnamon Apples (page 251)

Family Suppers

30. Vegan Family Supper by Leanne Yoder

• Sunburgers (page 72)

• Hot Sweet Potato Fries (use vegan sour cream or omit dip) (page 162)

• Confetti Bean Salad (page 221)

• applesauce

31. Busy-Day Supper by Rebekah Zehr

• Broccoli Chowder (page 98)

• Mediterranean Lentil and Bulgur Salad (page 229)

32. Family Supper by Sara Harter Fredette

• Rice, Corn and Cheese Casserole (page 145)

• Cranberry Squash (page 182)

• green salad with Herb Vinaigrette (page 215)

33. Family Supper

• Barley with Mushrooms (page 150)

• Sweet and Sour Neatballs (page 19)

• Italian Broccoli (page 170)

34. Family Supper

• Crazy Crust Pizza (page 72)

• green salad with French Dressing Mix (page 216)

• Chopped Apple Cake (page 236)

35. Family Soup Supper

• Velvety Butternut Soup (page 96) and Croutons (page 215)

• Broccoli Salad (page 220)

• Spelt Applesauce Muffins (page 57)

36. Family Supper by Rebekah Zehr

• Whole Wheat Pasta with Vegetables and Lemon Broth (page 118)

• French Bread (page 48)

• Fruit Mixture Crisps (page 249)

37. Hearty Supper for Hard Workers

• Big-Batch Vegetarian Lentil Chili (page 103)

• Macaroni Coleslaw (page 225)

• Broccoli Cornbread (page 53)

• Pickled Cukes (page 227)

• Triple Chocolate Cake and Sauce (page 239) and vanilla ice cream

38. Comfort Food Supper by Ruth Miller

• Cheese Potatoes (page 165)

• applesauce

• peas

• Chocolate Date Cake (page 240)

39. Family Supper by Ellie Oberholtzer

• Cornbread Salad (page 225)

• steamed kale

• Maple Peach Crumble Pie (page 243) with vanilla ice cream

40. Family Supper by Lois Hess

• Spicy Mexican Bean Burgers (page 69)

• Carrot and Raisin Salad (page 219)

• applesauce

• Cranberry Oatmeal Cookies (page 257)

Our household includes both vegetarians and non-vegetarians who all take turns cooking. Early on, when the vegetarian members first converted to not eating or cooking with meat and were experimenting with new recipes, we found that we began to have a lot of tension at mealtime over what was served. In order to keep mealtimes as peaceful as possible, we all agreed that if someone didn’t care for what was served, it was both their responsibility and their right to prepare themselves something else. We also agreed that the cook was not allowed to take offense. Slowly, over time, our taste preferences have merged, and the tension has decreased, as the vegetarian cooks have become more practiced and the meat-eaters have expanded their palates.

Leanne Yoder, Tucson, AZ

Holidays and Celebrations

41. Celebration Meal by Crystal Trost

• Swiss Chard Scramble (page 195)

• Black Beans and Rice (page 130)

• tortillas

• sliced avocado

• fried plantains with sour cream

42. Celebration Meal

• Nepal Vegetable Curry (page 186)

• Baked Rice (page 146)

• Rasam (page 84)

• Indian Naan Bread (page 49)

• Fruit Salad with Yogurt and Nuts (page 194)

43. Festive Vegan Dinner

• Simple French Onion Soup (page 90)

• Wheat Bread (page 48)

• California Salad (page 209)

• Mushrooms in Red Wine (page 188)

• Farfalle with Tomatoes, Garlic and Basil (page 122)

• Chocolate Mousse (page 252)

Write out menus for the week before you go shopping.

Colleen Heatwole, Burton, MI

44. Elegant Dinner by Bob Coffey

• Spring Greens with Roasted Rhubarb and Parmesan Crisps (page 213)

• White Beans with Sun-Dried Tomatoes (page 129)

• Rigatoni with Grilled Vegetables (page 122)

• flan with blackberries

45. Winter Holiday Meal

• Holiday Punch (page 30)

• Sweet Onion Dip (page 23) with crudités

• Spinach Balls (page 19)

• Twice-Baked Sweet Potatoes (page 160)

• Coleslaw (page 226)

• 100% Whole Wheat Refrigerator Rolls (page 52)

• Coconut Buttermilk Pound Cake (page 241)

• Hot Fruit Casserole (page 192)

46. Thanksgiving Dinner

• Sweet Potato Soufflé (page 160)

• Artichoke Stuffing (page 157)

• Mustard Green Beans (page 173)

• Cranberry Apple Salad (page 212)

• Herb Rolls (page 53)

• Pecan Pumpkin Pie (page 245)

47. Thanksgiving Dinner by Ginny Hartman

• California Salad (page 209)

• Broccoli Salad (page 220)

• Corny Garlic Mashed Potatoes (page 168)

• Anona’s Chestnut Stuffing (page 157)

• Curried Eggs with Rice (page 205)

• Pumpkin Pie Pudding (page 252)

48. Christmas Dinner

• Roasted Harvest Vegetables (page 184)

• Corn Fritters (page 176)

• Family Favorite Quinoa Pilaf (page 148)

• Pumpkin Knot Rolls (page 51)

• Harvest Pumpkin Butter (page 63)

• Carrot and Raisin Salad (page 219)

• Creamy Apple Pie (page 244)

49. Easter Dinner

• Potato Roquefort Gratin (page 168)

• Slow-Cooker Creamed Corn (page 175)

• Roasted Asparagus (page 169)

• Tasty Orange Salad (page 193)

• green salad with Celery Seed Salad Dressing (page 216)

• Buttermilk Banana Pineapple Cake (page 242)

50. Summer Holiday Meal

• Mushroom Sliders (page 67)

• Shredded Potato Salad (page 224)

• Country Baked Beans (page 131)

• Marinated Sliced Tomatoes (page 218)

• Sweet Zucchini Pickles (page 228)

• Orange-Lemon Drink (page 30)

• Jimmy Carter Dessert (page 253)

Appetizers, Snacks, and Beverages

Swiss Cheese Puffs

Becky S. Frey

Lebanon, PA

Makes 12 servings

Prep. Time: 20-30 minutes

Baking Time: 1-3 minutes

½ cup salad dressing, or mayonnaise

¼ cup chopped onions

2 Tbsp. chopped fresh parsley

2 cups grated Swiss, cheddar, or pepper jack cheese

⅛ tsp. pepper

24 party-loaf bread slices

24-36 slices of green, black or Kalamata olives

1. Mix salad dressing, onions, parsley, cheese and pepper.

2. Place bread on baking sheet. Spread a thin layer of cheese mixture on each slice of bread.

3. Garnish each with 2-3 olive slices.

4. Put bread under broiler until cheese melts, 1-3 minutes. Watch carefully!

5. Serve immediately.

Feta Bruschetta

Rosie Glick

Perry, NY

Makes 10 toasts

Prep. Time: 10 minutes

Baking Time: 16-20 minutes

half stick (¼ cup) butter, melted

¼ cup olive oil

10 slices French bread, 1" thick

4 oz. crumbled feta cheese

2-3 garlic cloves, minced

1 Tbsp. minced fresh basil or 1 tsp. dried basil

1 large tomato, seeded and chopped

1. In a bowl, combine butter and oil.

2. Brush onto both sides of bread slices.

3. Place on baking sheet.

4. Bake at 350° for 8-10 minutes or until lightly browned on top. Remove from oven.

5. In a small bowl, combine feta, garlic, and basil. Sprinkle evenly over toast.

6. Top with tomatoes.

7. Return to oven and bake 8-10 minutes longer or until heated through.

8. Serve warm.

Go-Along:

• Serve as a party food, or alongside a pasta dish.

Bruschetta with Avocado and Basil

Janelle Glick

Lancaster, PA

Makes 6 servings

Prep. Time: 20 minutes

Baking Time: 5 minutes

1½ ripe fresh Hass avocados, pitted and peeled

3 medium Roma tomatoes, sliced lengthwise and diced

3 Tbsp. diced red onions

1½ Tbsp. olive oil

3 tsp. chopped fresh basil leaves, plus additional whole leaves for garnish

1 medium clove garlic, minced

freshly ground pepper and salt, to taste

12 ½”-thick baguette slices

1. Thinly slice an avocado half. Set aside.

2. Dice the remaining avocado.

3. In medium bowl, gently combine the diced avocado, tomatoes, onions, olive oil, chopped basil leaves, garlic, pepper and salt.

4. Toast the baguette slices in a toaster oven or under the broiler until warmed and lightly tan.

5. Top each slice of toasted bread with two or three of the reserved avocado slices. Then top with 1 heaping tablespoon of tomato/avocado mixture.

6. Garnish each with a small whole leaf of basil, if you wish.

7. Serve within an hour of making.

Go-Alongs:

• Vegetarian Pasta Salad

• Fresh Fruit Salad with Mint

Blue Cheese Tarts

JB Miller

Indianapolis, IN

Makes 18 tarts

Prep. Time: 15 minutes

Baking Time: 10-12 minutes

1 10” × 12” sheet frozen puff pastry

4 oz. blue cheese, room temperature

8 oz. cream cheese, room temperature

2 oz. sun-dried tomatoes

½ cup pesto

½-1 oz. shredded Parmesan cheese

¼ cup chopped walnuts

1. Partially defrost puff pastry and cut sheet into 9 equal squares, and then cut each square diagonally to create 18 triangles.

2. Lay the triangles on a baking sheet. Bake in 450° oven 10 to 12 minutes until golden brown.

3. Combine blue cheese and cream cheese with sun-dried tomatoes. Blend and mash with a fork.

4. Equally divide cheese mixture over 18 triangles.

5. Spread pesto over cheese.

6. Sprinkle with Parmesan cheese.

7. Sprinkle walnuts on top.

8. Place under broiler and broil briefly until bubbly. Watch carefully so they don't darken too much! Serve warm.

Tip:

Tarts may be made several hours in advance except for the last step of finishing under the broiler.

Sweet and Sour Neatballs

Charlotte Burkholder

East Petersburg, PA

Esther Nafziger

La Junta, CO

Makes 15 servings

Prep. Time: 1 hour

Cooking/Baking Time: 25 minutes

4 eggs

1 small onion, minced

3 Tbsp. minced, fresh parsley

2 garlic cloves, minced

1¼ cups finely crushed saltine crackers or bread crumbs

1 cup minced walnuts or pecans

½ cup cottage cheese

1 cup shredded cheddar cheese

½ tsp. salt, or to taste

1 tsp. Italian Mrs. Dash, optional

¼ tsp. dried sage

½ tsp. dried thyme

2 Tbsp. vegetable or canola oil

¼ cup lemon juice or white vinegar

¾ cup apricot jam

1 cup ketchup

¼ cup minced onion

½ tsp. dried oregano

dash hot sauce, optional

1. Mix eggs, minced small onion, parsley, garlic, crushed crackers, ground nuts, cottage cheese, and cheddar cheese together.

2. Add salt, Mrs. Dash, sage and thyme. Mix well.

3. Form the mixture into 2” balls.

4. Place them in a 9 × 13 baking dish.

5. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, ¼ cup minced onions, oregano and optional hot sauce.

6. Pour evenly over meatballs.

7. Bake at 350° for 35-40 minutes, until meatballs are firm and the sauce is thick and bubbly.

Tips:

1. You can also boil sauce separately on stovetop. Bake uncovered balls for 25 minutes. Stick each ball with a toothpick. Put sauce on side for dip.

2. These balls freeze well, and can be made in advance. Add cilantro leaves to sauce for Mexican flavor.

3. Replace 2 eggs and cottage cheese with 3 egg whites, beaten until stiff.

Charlotte Burkholder

I like to buy nut pieces. They cost less than whole nuts and save chopping time.

Sherri McCauley, Lakeway, TX

Spinach Balls

Miriam Detweiler

Hickory, NC

Makes 6-8 servings

Prep. Time: 20-30 minutes

Cooking/Baking Time: 30 minutes

Standing Time: 20 minutes

20 oz. frozen chopped spinach, thawed

6 eggs

1 medium onion, minced

1 stick (½ cup) butter, melted

½ cup grated Parmesan cheese

1 Tbsp. garlic salt

⅔ tsp. dried thyme

2 cups bread crumbs

1. Cook spinach as directed on package. Drain well. When cool enough to handle, squeeze dry.

2. Beat eggs in a large mixing bowl. Mix in cooked spinach, minced onions, butter, cheese, garlic salt and thyme.

3. Add bread crumbs to mixture.

4. Form mixture into small balls, approximately 48 of them. Place on greased baking sheet.

5. Bake at 350° for 20 minutes.

Tip:

These balls are also great additions to the main course of a meal.

Stuffed Mushrooms

Barbara Hoover

Landisville, PA

Makes 12 mushrooms

Prep. Time: 15-20 minutes

Cooking/Baking Time: 20 minutes

12 large, fresh mushrooms

1 stick (½ cup) butter, divided

¼ cup grated Parmesan cheese

2 Tbsp. seasoned bread crumbs

2 Tbsp. minced fresh parsley

2 Tbsp. white wine or apple juice

1. Wipe the mushrooms clean with a damp paper towel. Remove stems and reserve.

2. Finely chop the stems.

3. Melt 2 Tbsp. butter in small skillet over medium heat. Add chopped mushroom stems and cook until softened, 5 minutes.

4. Remove skillet from heat. Add the Parmesan, bread crumbs, parsley and wine. Toss lightly.

5. Place remaining 6 Tbsp. butter in small microwave-safe shallow bowl. Melt it in the microwave.

6. Carefully spoon the mushroom mixture into the mushroom caps.

7. Dip the mushroom caps in the butter. Place cap-side down in 8 × 12 baking dish.

8. Bake at 350° until heated through, 10-15 minutes.

Wild Mushroom Dip

Monica Wagner

Quarryville, PA

Makes 6 cups

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

2 cups dry white wine, such as Chardonnay

2½-oz. container dried wild mushrooms, mixed variety

2 8-oz. pkgs. cream cheese, cut into 1" cubes

2 10¾-oz. cans condensed cream of mushroom soup

2 cups shredded mozzarella cheese

1 tsp. dried tarragon

1 tsp. salt

½ tsp. ground black pepper

1. In a microwave-safe bowl, heat white wine on high until steaming hot.

2. Place dried mushrooms in hot wine and let sit for 10 minutes to rehydrate.

3. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process mushrooms until they form a coarse paste.

4. In a large bowl combine mushroom paste, ⅔ cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour into a 4-quart slow cooker.

5. Cover. Cook on low for 2-3 hours, stirring once halfway through.

Tip:

Find dried wild mushrooms in grocery-store produce departments or at Asian grocery stores.

To make your own cream of mushroom soup, please turn to pages 260-261.

Hot Mexican Spinach Dip

Laura Peachey

Goshen, IN

Makes 6 cups

Prep. Time: 15 minutes

Cooking Time: 15 minutes

Ideal slow-cooker size: 4-qt.

10 oz. frozen spinach, thawed and squeezed dry

16-oz. jar salsa

2 cups shredded Pepper Jack cheese

8 oz. cream cheese, at room temperature

1 cup evaporated milk or light cream

2-oz. can black olives, chopped

1 Tbsp. red wine vinegar

salt and pepper, to taste

chips or bread cubes

1. Chop spinach.

2. Mix together spinach, salsa, cheese, cream cheese, evaporated milk, olives, vinegar, salt and pepper.

3. Place in slow cooker. Heat on low for 2-3 hours. Stir occasionally.

4. Serve as a dip for chips or bread cubes.

Variation:

You can bake this at 400° for 12-15 minutes if you wish.

Go-Along:

• Mexican meal.

Game-Day Blue-Cheese Dip

Sharon Timpe

Jackson, WI

Makes 2 cups

Prep. Time: 5 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 3-qt.

8 oz. cream cheese, softened

½ cup ranch salad dressing

½ cup crumbled blue cheese

hot sauce, to taste

¼-½ cup re-fried beans, optional

1. Mix cream cheese, salad dressing, blue cheese, hot sauce and beans if you wish.

2. Place in small slow cooker.

3. Cook on low 1 hour or until bubbly.

Variation:

Add cooked, crumbled veggie burgers, or crisp-fried vegetarian bacon to the dip.

Go-Along:

• Serve at room temperature with crackers, bagel chips, toast or raw vegetables.

Bean Cheese Dip

Wafi Brandt

Manheim, PA

Diana Kampnich

Croghan, NY

Makes 3 cups

Prep. Time: 5-10 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 3-qt.

2 cups kidney beans, drained and mashed

1 cup salsa

1 cup shredded cheddar cheese

¼ tsp. garlic powder

½ tsp. chili powder

¼ tsp. ground coriander

½ tsp. ground cumin

tortilla chips

1. Mix all ingredients except chips in slow cooker.

2. Cook on low 1-2 hours until hot through.

3. Serve with tortilla chips.

Tip:

Mash the beans with the bottom of a cup or in a food processor.

Variation:

Omit spices. Use whole pinto beans instead of mashed kidney beans. Add 8 oz. softened cream cheese.

Diana Kampnich

Hot Artichoke & Parmesan Dip

Melissa Cramer

Lancaster, PA

Makes 4 cups

Prep. Time: 15 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 3-qt.

2 8-oz. pkgs. cream cheese, softened

1 cup mayonnaise or cottage cheese

1 cup shredded Parmesan cheese, packed

7 cloves garlic, minced

12-oz. jar marinated artichoke hearts, drained and chopped

crusty bread or pita chips

1. In a large mixing bowl, mix softened cream cheese, mayonnaise and shredded Parmesan cheese.

2. Add minced garlic and chopped artichoke hearts.

3. Place mixture in slow cooker for 1-2 hours until bubbly and hot.

4. Serve hot as a dip for crusty bread or pita chips.

Tip:

This recipe can also be frozen and then cooked at a later time.

Variation:

Low-fat cream cheese may be substituted for regular cream cheese.

Go-Along:

• Also good on baked potatoes for a meal.

Jalapeño Popper Dip

Jackie Finstad

New Ulm, MN

Makes 3 cups

Prep. Time: 10 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 3-qt.

2-oz. can jalapeño peppers, or 4-6 fresh jalapeños

2 8-oz. pkgs. cream cheese, softened

1 cup mayonnaise

4-oz. can green chilies, drained and chopped

1 cup grated Parmesan cheese

chips, crackers or baguette slices

1. If using canned jalapeños, drain and chop them. If using fresh, remove seeds and chop.

2. Mix together cream cheese, mayonnaise, green chilies, peppers and cheese. Stir until smooth.

3. Place in slow cooker on low until hot and bubbly, about 1 hour.

4. Serve with dippers of your choice.

Tips:

1. This can be served without cooking it first, just as a cold dip.

2. If you like extra kick, stir in a few more jalapeños or use some Pepper Jack cheese.

Slow-Cooked Salsa

Andy Wagner

Quarryville, PA

Makes 2 cups

Prep. Time: 15 minutes

Cooking Time: 2½-3 hours

Standing Time: 2 hours

Ideal slow-cooker size: 3-qt.

10 plum tomatoes

2 garlic cloves

1 small onion, cut into wedges

1-2 jalapeño peppers

¼ cup chopped fresh cilantro

½ tsp. salt, optional

1. Core tomatoes. Cut a small slit in two tomatoes. Insert a garlic clove into each slit.

2. Place all tomatoes and onions in a 3-qt. slow cooker.

3. Cut stems off jalapeños. (Remove seeds if you want a milder salsa.) Place jalapeños in the slow cooker.

4. Cover and cook on high for 2½ to 3 hours or until vegetables are softened. Some may brown slightly. Cool at least 2 hours with the lid off.

5. In a blender, combine the tomato mixture, cilantro and salt if you wish. Cover and process until blended.

6. Refrigerate leftovers.

Tip:

Wear disposable gloves when cutting hot peppers; the oils can burn your skin. Avoid touching your face when you’ve been working with hot peppers.

Sun-Dried Tomato and Olive Spread

JB Miller

Indianapolis, IN

Makes 3 cups

Prep. Time: 15 minutes

1 cup sun-dried tomatoes, oil-packed, drained, but oil reserved

1 cup pitted Kalamata olives

1 cup coarsely chopped fresh parsley

4-5 cloves garlic, peeled

½ cup pine nuts, toasted

ground black pepper

1. Combine tomatoes, olives, parsley, garlic and pine nuts in bowl of food processor. Pulse to blend. Add enough reserved oil and blend until contents are chunky but can be easily spread. Do not blend into a paste.

2. Remove mixture to a bowl. Season with pepper. Stir gently.

3. Serve with crackers or toast points.

Go-Along:

• Serve with mild crackers to enjoy the flavors of the spread.

Sweet Onion Dip

Mary Fisher

Leola, PA

Makes 1½ cups

Prep. Time: 10 minutes

Cooking Time: 15 minutes

1 Tbsp. butter

1 medium onion, sliced

2 Tbsp. cider vinegar

2 Tbsp. honey

1 Tbsp. prepared mustard

1 cup mayonnaise

salt and pepper, to taste

1. Melt butter in a skillet.

2. Add onions. Cook 15 minutes, stirring occasionally, until onions are soft and caramelized. Add vinegar.

3. Place onions and vinegar in food processor.

4. Add honey and mustard. Process until smooth. Place in bowl.

5. Stir in mayonnaise, salt and pepper.

Go-Along:

• Baked zucchini sticks, or any dipper you like.

Vegetable Dip from Scratch

Trudy Guenter

Vanderhoof, BC

Makes 1½ cups

Prep. Time: 10 minutes

Chilling Time: 1 hour

¾ cup mayonnaise

¾ cup sour cream

1 tsp. seasoned salt

1 tsp. onion flakes

1 tsp. dried parsley

1½ tsp. dried dill weed

1. Mix all ingredients. Cover.

2. Refrigerate at least 1 hour before serving.

3. Serve with fresh, raw vegetables.

When you have an abundance of parsley in your garden, wash and chop it fine. Freeze it for use in the winter. Its flavor and color is much better than dried parsley.

Becky S. Frey, Lebanon, PA

Garlic Hummus

Donna Suter

Pandora, OH

Samantha Seifried

Lancaster, PA

Lindsay Spencer

Morrow, OH

Makes 2 cups

Prep. Time: 10 minutes

15-oz. can garbanzo beans

¼ cup tahini (nut butter made from sesame seeds)

1-4 garlic cloves, depending on your taste preference

½ cup olive oil

3 Tbsp. lemon juice

½ tsp. salt

dash pepper, optional

½ tsp. roasted garlic powder, optional

1 tsp. ground cumin, optional

1. Drain the garbanzos, but reserve ½ cup liquid.

2. Combine beans, tahini, garlic, oil, lemon juice, salt, optional pepper, optional garlic powder and optional cumin in a food processor or blender.

3. Blend until smooth. Add a little bean liquid if needed to reach desired spreading or dipping consistency.

4. Store in the refrigerator. Serve with pita bread or homemade pita chips.

Tips:

1. To make homemade pita chips, cut pita bread into 8 triangles. Drizzle with olive oil, sprinkle with Mrs. Dash seasoning or seasoned salt, and bake in a 350° oven for 20 minutes.

Donna Suter

2. Add 1 cup chopped red bell peppers. Omit olive oil. Puree as directed.

Lindsay Spencer

3. To make Tex-Mex Hummus, replace garbanzos with black beans. Add 6 oz. plain Greek yogurt and ½ packet taco seasoning. Reduce tahini to 1 Tbsp. Omit cumin, salt, pepper and olive oil.

Samantha Seifried

Garbanzo Olive Dip

Lois Mae E. Kuh

Penfield, NY

Makes 2 cups

Prep. Time: 10 minutes

1½ cups cooked garbanzo beans, drained

2 cloves garlic

3 Tbsp. chopped scallions

juice of 1½ lemons, including pulp

6 Italian black olives, chopped

1-2 Tbsp. olive oil

1. Combine beans, garlic, scallions, lemon juice, olives and oil.

2. Put in a food processor and process until smooth.

Tip:

Serve with pita bread or pita chips.

The flavor of fresh garlic is more intense than powdered. Purchase a good garlic press for ease in using these healthful bulbs.

Becky S. Frey, Lebanon, PA

Greek Layer Dip

Jessica Stoner

West Liberty, OH

Makes 10 servings

Prep. Time: 20-25 minutes

16 oz. plain Greek yogurt

½ cup unpeeled cucumber, finely chopped, divided

1 Tbsp. finely chopped red onions

2 tsp. snipped fresh mint

10 oz. plain hummus

½ cup chopped, seeded tomatoes

½ cup crumbled feta cheese

3 large white or wheat pita rounds

1. In a small bowl, stir together yogurt, ¼ cup cucumber, onions and mint.

2. Spread hummus in bottom of 10" quiche dish or pie plate.

3. Spread yogurt mixture evenly over hummus.

4. Sprinkle with tomatoes, remaining cucumber and feta cheese.

5. Split each pita round horizontally and cut into 8 wedges.

6. Serve with dip.

Tip:

Make just before serving. If the dip stands in the refrigerator, it tends to get a little watery around the edges.

Pimento Cheese

Lucille Amos

Greensboro, NC

Makes 1½-2 cups

Prep. Time: 20 minutes

Chilling Time: 1 hour

½ lb. sharp cheddar cheese

2 oz. pimentos, chopped

1 Tbsp. sweet relish

½ cup mayonnaise

1 Tbsp. chopped jalapeño pepper

salt and pepper, to taste

1. Grate cheese into bowl.

2. Add pimentos, relish, mayonnaise, jalapeño pepper, salt and pepper. Mix gently.

3. Chill at least 1 hour before serving. Stir again.

Tip:

Do not use pre-grated cheese.

Go-Along:

• Soup with Pimento Cheese and tomato sandwiches on crusty bread.

Pico de Gallo

MaryAnn Beachy

Dover, OH

Makes 4 cups

Prep. Time: 15 minutes

1 large onion, chopped

1½ cups tomatoes, chopped

1-1½ cups chopped fresh cilantro

½ tsp. salt

juice of one lime

1-2 jalapeños, minced, optional, if you like the heat

1. Combine onions, tomatoes, cilantro, salt, lime juice and optional jalapeños. Stir together.

2. Taste and add salt as needed. Serve with tortilla chips.

The ratio of fresh herbs to dry herbs is 3:1; 3 fresh to 1 dry.

Colleen Heatwole, Burton, MI

Mango Salsa

Heidi Wood

Vacaville, CA

Cathy Scholz

Beavercreek, OH

Makes 2 cups

Prep. Time: 20 minutes

Chilling Time: 30-60 minutes

1 fresh mango, peeled, pitted and chopped

¼ cup finely chopped red bell pepper

1 Tbsp. diced red onion

2 Tbsp. chopped fresh cilantro

1 jalapeño pepper, seeded and minced

2 Tbsp. lime juice

1 Tbsp. olive or grapeseed oil

salt, to taste

1. Combine mango, red pepper, onion, cilantro and jalapeño in a bowl.

2. Sprinkle lime juice on top of mango mixture and stir to coat fruit to prevent discoloration.

3. Gently stir in oil and salt.

4. Cover and refrigerate 30 minutes to 1 hour before serving.

Tip:

Add ½ cup diced avocado, 1 cup diced tomatoes, 2 minced garlic cloves. Omit red bell pepper. Increase cilantro to ¼ cup.

Cathy Scholz

Go-Along:

• This rainbow-hued salsa is a surefire way to spice up a salad. Simply nestle it on top of a bed of greens. It is also fabulous in burritos with black beans.

Zucchini and Tomato Salsa

Andrew Schrock

Catlett, VA

Makes 4-5 cups

Prep. Time: 5 minutes

1 large onion, diced

2 medium zucchini, diced

1 jalapeño, diced

2 tomatoes, diced

juice of 2 limes

½ cup minced fresh cilantro

1 tsp. salt

1 tsp. pepper

2 tsp. red wine vinegar

2 Tbsp. oil

2 tsp. sugar

1. Combine all ingredients and mix together.

2. Allow to marinate at room temperature for 2-3 hours.

Go-Along:

• Serve with chips or as a topping to vegetarian burgers or eggs.

Wear throw-away vinyl gloves when chopping jalapeño or other hotter peppers! The oils can sting your skin. I learned this the hard way . . .

Elaine Sue Good, Tiskilwa, IL

Christmas Popcorn

Barbara Grannemann

Gerald, MO

Makes 15 cups

Prep. Time: 15 minutes

Cooking Time: 2-3 minutes

Standing Time: 1 hour

2 3.3-oz. bags microwave-popcorn, popped, about 8 cups popcorn

3 cups crispy rice cereal

2 cups peanuts or any nut you like

24 oz. vanilla almond bark

½ cup peanut butter

1. Cover a large flat surface, like a tray or kitchen counter, with waxed paper.

2. Discard any unpopped kernels from popcorn.

3. In a big bowl, mix together popped popcorn, cereal and nuts.

4. Place almond bark and peanut butter in glass bowl. Microwave in 45-second increments, checking and stirring after each time, until melted.

5. Pour over the popcorn mixture and mix well.

6. Pour onto waxed-paper-covered surface. Allow to cool at least 1 hour.

7. Store in airtight container.

Parmesan Garlic Popcorn

Abby Diller

Delphos, OH

Makes 20 cups

Prep. Time: 10 minutes

Cooking Time: 10 minutes

3 Tbsp. butter

2 cloves garlic, minced

2 Tbsp. oil

1 cup unpopped popcorn kernels

½ cup grated Parmesan cheese

½ tsp. cayenne pepper, or to taste

salt

1. In microwave-safe bowl, place butter and garlic. Microwave for 30 seconds or until butter is melted. Set aside.

2. In large, deep pot, heat oil over high heat. When hot, add popcorn kernels. Cover. Cook and shake pot back and forth until popping stops.

3. Pour popcorn into large bowl.

4. Pour butter-garlic mixture over popcorn. Sprinkle with Parmesan and cayenne. Toss to coat.

5. Salt as needed and serve.

Sour-Cream Candied Walnuts

Sharon Easter

Yuba City, CA

Makes 4 cups

Prep. Time: 15 minutes

Cooking Time: 10-15 minutes

Standing Time: 1 hour

1 cup brown sugar

½ cup white sugar

½ cup sour cream

1 tsp. vanilla

pinch salt

4 cups walnuts

1. Combine sugars and sour cream in 3-quart saucepan with candy thermometer.

2. Bring to boil. Cook for approximately 10 minutes or until soft-ball stage is reached, 236°.

3. Remove from heat. Add vanilla and salt.

4. Beat 5-10 minutes, or until mixture is thick and has lost its gloss.

5. Add nuts and stir to coat.

6. Spread out quickly on waxed or parchment paper to dry and cool.

Energy Balls

Jean Turner

Williams Lake, BC

Makes 20 balls

Prep. Time: 15 minutes

1 cup sunflower seeds, toasted

1 cup sesame seeds, toasted

1 cup uncooked rolled oats

1 cup chocolate chips

1 cup raisins

1 cup dried cranberries

½ cup unsweetened cocoa powder

2 cups peanut butter

½-¾ cup honey

1 cup shredded coconut, toasted

1. Combine sunflower seeds, sesame seeds, rolled oats, chocolate chips, raisins, cranberries, cocoa powder, peanut butter and ½ cup honey in bowl.

2. Mix well, using your hands. You may need a bit more honey to hold it together.

3. Roll ¼ cup scoops of dough into balls. Roll balls in the toasted coconut.

4. Store Energy Balls in an airtight container in the refrigerator for up to one week, or in the freezer for two months.

Variation:

You can easily substitute other dried fruits in this recipe by using your favorite combinations.

High-Energy Trail Bars

Tamera Baker

Lafayette, IN

Makes 12 servings

Prep. Time: 15 minutes

Cooking Time: 25-30 minutes

1 cup brown suger

⅔ cup peanut butter

1 stick (½ cup) butter, melted

½ cup light corn syrup

2 tsp. vanilla

1½ cups dry quick oats

1½ cups crispy rice cereal

1 cup chocolate chips or cocoa nibs

1 cup raisins

½ cup shredded coconut

½ cup sunflower seeds

⅓ cup wheat germ

2 Tbsp. sesame seeds

1. Mix brown sugar, peanut butter, butter, corn syrup and vanilla together in a good-sized bowl.

2. Mix in oats, cereal, chocolate chips, raisins, coconut, sunflower seeds, wheat germ and sesame seeds.

3. Spread into a greased 9 × 13 pan.

4. Bake at 350° for 25-30 minutes.

5. Cool. Cut into squares.

Tip:

Wrap squares individually. Place in freezer to enjoy a healthy energizing snack anytime!

Caramel Frappés

Anita Troyer

Fairview, MI

Makes 2 servings

Prep. Time: 15 minutes

3 cups ice cubes

2 cups milk

½ cup caramel syrup (coffee flavoring), plus extra for garnish

1½ Tbsp. instant coffee

¼ cup sugar

whipped cream, for garnish

1. Place all ingredients except cream into blender.

2. Blend until smooth. Top each glass with a little whipped cream and drizzle with additional caramel syrup.

Green Tea Smoothie

Teresa Martin

Strasburg, PA

Makes 2 servings

Prep. Time: 10 minutes

Chilling Time: 8 hours or overnight

¾ cup water

2 green tea bags

2 cups frozen blueberries

3 ice cubes

12 oz. fat-free vanilla yogurt

12-15 whole dry-roasted, unsalted almonds

2 Tbsp. ground flaxseed

1. Bring water to steaming hot, not boiling, and pour over tea bags.

2. Allow to steep 1-2 minutes. Squeeze and remove tea bags and discard.

3. Chill tea 8 hours or overnight.

4. Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender. Process until smooth.

Tip:

This is a very satisfying drink, although it will not be completely smooth because of the almonds and flaxseed. Brewing the tea the night before saves time in the morning because the tea is already chilled.

Orange-Pineapple Shake

Anita Troyer

Fairview, MI

Makes 4 servings

Prep. Time: 5 minutes

2 cups orange juice

20-oz. can crushed pineapple in pineapple juice

1½ cups vanilla ice cream

1. In a blender, combine orange juice, pineapple and ice cream.

2. Blend until smooth and frothy.

3. Pour into glasses and serve.

Blueberry Banana Smoothie

Charlotte Shaffer

East Earl, PA

Makes 4 cups

Prep. Time: 5 minutes

1 banana, peeled and cut into 2" chunks

1 cup blueberries, fresh or frozen

½ cup soft tofu

¾ cup soy milk

1 Tbsp. ground flaxseeds

1 tsp. honey

1. Place banana, blueberries, tofu, milk, seeds and honey in blender and purée until smooth.

2. Pour into glasses and serve.

Holiday Punch

Cathy Kruba

Baltimore, MD

Makes 30 cups

Prep. Time: 15 minutes

Cooking Time: 10 minutes

3 cups sugar

3 cups water

4 cups cranberry juice cocktail

3 cups lemon juice

2 cups orange juice

2 cups unsweetened pineapple juice

2 quarts ginger ale

1. Combine sugar and water in saucepan and stir over medium heat until sugar dissolves.

2. Bring to a boil and boil, without stirring, for 7 minutes.

3. Cool at least 45 minutes.

4. Combine with fruit juices.

5. When ready to serve, stir in ginger ale.

6. Pour over ice in individual glasses and serve.

Variation:

Float scoops of sherbet or ice cream on top of each glass if you wish.

Orange-Lemon Drink

Rhonda Freed

Croghan, NY

Makes 16 cups

Prep. Time: 5 minutes

1½ cups sugar

12-oz. can frozen orange juice concentrate

½ cup lemon juice

about 3 qts. water, divided

1. Put sugar, orange juice and lemon juice in a gallon pitcher.

2. Add 2 quarts cold water and mix well until sugar is dissolved.

3. Add ice cubes and cold water to make 1 gallon. Mix before serving.

Go-Along:

• Great for summer picnics.

Breakfast and Brunch

Baked Apple Cranberry Pancake

Annabelle Unternahrer

Shipshewana, IN

Makes 8 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 15 minutes

2 Tbsp. butter

¼ cup dried cranberries

1 small apple, cored and diced

¼ cup brown sugar

¼ cup orange juice

¾ cup all-purpose flour

4 tsp. granulated sugar

½ tsp. baking powder

½ tsp. baking soda

⅛ tsp. salt

1 egg, beaten

½ cup buttermilk

4 tsp. canola oil

1 tsp. finely shredded orange peel

1. Place butter in 10” pie plate. Place in 350° oven to melt butter.

2. Remove from oven. Stir in cranberries and apples. Set aside.

3. In small saucepan, combine brown sugar and orange juice. Bring to boil. Reduce heat to medium and boil, uncovered, 5 minutes.

4. Pour mixture over fruit in pie pan.

5. Mix together flour, sugar, baking powder, baking soda and salt. Set aside.

6. In small bowl, combine egg, buttermilk, oil and orange peel.

7. Add to flour mixture and stir gently.

8. Pour batter evenly over fruit and syrup in pie plate.

9. Bake, uncovered, at 350° for 15 minutes, or until top springs back when lightly touched.

10. Cool in pie plate on wire rack for 5 minutes.

11. Invert pancake onto serving platter.

12. Cut into 8 wedges and serve warm.

Tip:

This recipe does not need additional syrup. It is sweet.

If you like all the ingredients in a recipe, you’ll probably like the dish.

Orpha Herr, Andover, NY

Pumpkin Pancakes

Susan Henne

Fleetwood, PA

Denise Nolt

Fleetwood, PA

Makes 24 pancakes

Prep. Time: 20 minutes

Cooking Time: 4-5 minutes per pancake

4 cups flour

2 Tbsp. baking powder

1 tsp. salt

4 Tbsp. brown sugar

1 Tbsp., plus 1 tsp., ground cinnamon

2 tsp. pumpkin pie spice

½ tsp. ground nutmeg

4 eggs

2 12-oz. cans evaporated milk

1 cup canned pumpkin

4 Tbsp. canola oil

2 tsp. vanilla extract

½ cup chopped pecans, optional

pure maple syrup, for serving

butter, for serving

1. In a medium mixing bowl, sift together the flour, baking powder, salt, brown sugar, cinnamon, pumpkin pie spice and nutmeg.

2. Stir to combine. Make a well in the center of the bowl and set aside.

3. In another medium mixing bowl, beat the eggs with a whisk. Add the evaporated milk, pumpkin, oil and vanilla and whisk until smooth.

4. Pour the wet-ingredient mixture into the prepared well in the dry ingredients. Whisk until just combined.

5. Add the pecans and stir them into the batter.

6. Use a ⅓-cup measure to pour batter onto a hot, greased griddle or frying pan.

7. Fry pancakes until bubbles appear in the middle and the edges are set. Flip and fry briefly on the other side.

8. Put cooked pancakes on a plate and place in a 250° oven to keep warm until serving time.

9. Serve with maple syrup and butter, if you wish.

Tip:

Left-over batter can be refrigerated and used the next day, if you don’t want to make it all in one day.

Susan Henne

Variation:

To save time, if you are in a hurry, you can use 4 cups of biscuit or baking mix, in place of the flour, baking powder, and salt.

Susan Henne

Apple Oatmeal Pancakes

Laraine Good

Bernville, PA

Makes 14 servings

Prep. Time: 20 minutes

Cooking Time: 15 minutes

¾ cup flour

1 Tbsp. sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1½ cups quick oats

2 medium apples, grated

2 eggs, beaten

1¾ cups sour cream

¼ cup oil

1. Sift flour, sugar, salt, baking soda, baking powder and cinnamon into a bowl. Mix in oats.

2. Add apples, eggs, sour cream and oil. Stir just until moistened.

3. To make 1 pancake, pour ½ cup batter into hot greased frying pan. When bubbles appear in middle and edges look set, flip and cook the other side briefly.

Melt-in-Your-Mouth Pancakes

Jessalyn Wantland

Arlington, WA

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

2 cups buttermilk baking mix

1 cup milk

1 Tbsp. sugar

2 Tbsp. lemon juice

2 tsp. baking powder

2 eggs

1. Mix baking mix, milk, sugar, lemon juice, baking powder and eggs together. Do not overmix. Batter will be a little lumpy.

2. Fry on a hot, lightly greased griddle. Flip when pancakes start to appear dry along the edges.

PB&J French Toast

Denise Nolt

Fleetwood, PA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

12 slices white bread

¾ cup peanut butter

¾ cup jam, any flavor

3 eggs

¾ cup milk

¼ tsp. salt

2 Tbsp. butter or margarine

confectioners sugar

1. Spread 6 slices of bread with peanut butter and 6 slices with jam. Put the slices together to make sandwiches. Set aside.

2. In a shallow bowl, beat eggs, milk and salt.

3. Melt butter in a large skillet or griddle over medium-high heat.

4. Dip sandwiches in egg mixture.

5. Lay in skillet. Brown in butter on both sides.

6. Dust with confectioners sugar and serve immediately.

Cinnamon Toast Sticks

Janet L. Roggie

Lowville, NY

Makes 6-8 servings

Prep. Time: 20 minutes

Baking Time: 10 minutes

6-8 white or whole wheat bread slices

half stick (¼ cup) butter, at room temperature

½ cup sugar

1 tsp. cinnamon

⅓ cup chopped walnuts

1. Cut bread in 1½” strips.

2. In a mixing bowl, cream butter.

3. Add sugar and cinnamon to create a paste.

4. Spread paste on bread strips and sprinkle with nuts.

5. Bake at 350° until paste melts, about 10 minutes.

Go-Along:

• Applesauce or other fruit.

Refrigerate or freeze nuts, seeds, whole wheat flour, and grains.

Janice Sams, Lancaster, PA

Baked Apple French Toast

Ruth Nolt

Leola, PA

Makes 8 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 45 minutes

Chilling Time: 8 hours or overnight

Standing Time: 30 minutes

1 cup brown sugar

one stick (½ cup) butter

2 Tbsp. honey or light corn syrup

4 tart apples, peeled and sliced

3 Tbsp. sugar

1 tsp. cinnamon

1 loaf French or Italian bread, sliced

6 eggs

1½ cups milk

1 tsp. vanilla

1. Cook brown sugar, butter and honey in a saucepan, stirring continually until sugar is melted.

2. Pour mixture evenly into buttered 9 × 13 baking pan.

3. Place sliced apples on top.

4. In a small bowl, mix sugar and cinnamon together. Sprinkle over apples.

5. Arrange 2 layers of bread on top of apples.

6. Whisk eggs, milk and vanilla together. Pour egg mixture over bread.

7. Cover and refrigerate overnight.

8. Remove from refrigerator 30 minutes before baking.

9. Bake, uncovered, at 350° for 45 minutes.

Go-Along:

• Pancake syrup.

Delicious Coffee Cake

Andrea Bjorlie

Grand Rapids, MI

Makes 6-8 servings

Prep. Time: 20 minutes

Baking Time: 45-50 minutes

1 egg

half stick (¼ cup) butter, at room temperature

¾ cup sugar

¾ cup milk

2½ tsp. baking powder

¾ tsp. salt

2 cups flour

2 cups frozen fruit, thawed and drained, optional

Topping:

½ cup sugar

⅓ cup flour

½ tsp. cinnamon

half stick (¼ cup) butter, softened

Glaze:

½ cup confectioners sugar

¼ tsp. vanilla

1½-2 tsp. hot water

1. To make the cake, cream together eggs, butter and sugar in a mixing bowl.

2. Add milk, baking powder, salt and flour. Beat for 30 seconds. If you wish, stir in fruit with a spoon.

3. Spread batter in greased 9 × 9 baking pan.

4. For the topping, combine sugar, flour, cinnamon and butter. Mix until crumbly.

5. Crumble topping evenly over batter.

6. Bake at 375° for 45-50 minutes, or until tester inserted in middle comes out clean.

7. While cake is baking, combine confectioners sugar, vanilla and water.

8. Drizzle glaze over cake top just after it is removed from the oven.

Variation:

You can add 2 Tbsp. ground flaxseed to the batter for extra nutrition.

Never-Fail Waffles

Rae Ann Henry

Conestoga, PA

Makes 10 servings

Prep. Time: 15 minutes

Cooking Time: depends on waffle iron

2 eggs

1 cup milk

1 cup flour

1 tsp. sugar

¼ tsp. salt

2 tsp. baking powder

¼ cup vegetable oil

1. Separate eggs. In a small bowl, whip whites until soft peaks form.

2. In a another bowl, blend yolks, milk, flour, sugar, salt and baking powder.

3. Add vegetable oil, and mix just until combined. Do not overmix.

4. Fold in beaten egg whites with a rubber spatula.

5. Lightly oil the waffle iron. Pour batter into waffle iron by measured amounts according to appliance’s instructions. Repeat with remaining batter.

Slow-Cooker Baked Oatmeal

Karen Burkholder

Narvon, PA

Susan Heil

Strasburg, PA

Tamera Baker

Lafayette, IN

Loretta Brubaker

Mount Joy, PA

Beverly Hummel

Fleetwood, PA

Rhonda Freed

Croghan, NY

Marlene Weaver

Lititz, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

3 cups quick oats

½-1 cup brown sugar

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1 cup milk

1 stick (½ cup) butter, melted, or oil

2 eggs

1. Combine oats, sugar, baking powder, cinnamon, salt, milk, butter and eggs.

2. Spoon into a 3-quart slow cooker.

3. Cover. Cook on low 2-3 hours, or until set.

Tips:

This can be cut into squares, put into baggies, and frozen. Defrost and microwave for a quick breakfast, lunch, or snack.

Susan Heil

Variations:

1. To make it festive, add ¾ cup dried cranberries and 1⅔ cups chopped apples.

Marlene Weaver

2. Add 1 tsp. vanilla.

Tamera Baker

3. You can bake this in the oven instead. Put it in a greased 8 × 8 baking dish. Bake at 350° for 30 minutes.

Loretta Brubaker

4. Use applesauce for half the butter.

Rhonda Freed

Beverly Hummel

Go-Alongs:

• Serve with vanilla ice cream for a dessert.

Susan Heil

• Delicious served with milk.

Karen Burkholder

• Fresh or frozen blueberries are a great topping!

Loretta Brubaker

Keep a plastic knife in flour and sugar canisters to level off a cup for accurate measurements.

Bonnie Whaling, Clearfield, PA

Blueberry Kuchen

Edna Good

Richland Center, WI

Makes 10-12 servings

Prep. Time: 15 minutes

Baking Time: 40 minutes

1½ cups all-purpose flour

2 tsp. baking powder

½ tsp. nutmeg

¾ cup sugar

1½ tsp. grated lemon peel

¼ tsp. salt

⅔ cup milk

1 egg, beaten

half stick (¼ cup) butter, melted

1 tsp. vanilla

2 cups blueberries, fresh or frozen

Topping:

½ cup flour

¾ cup sugar

half stick (¼ cup) butter, melted

1. To make the cake, in mixing bowl, combine flour, baking powder, nutmeg, sugar, lemon peel and salt.

2. Add milk, egg, butter and vanilla. Beat for 2 minutes or until well blended.

3. Pour into greased 9 × 13 baking dish. Sprinkle blueberries evenly over batter.

4. In a small bowl, combine topping ingredients and toss with a fork until crumbly. Sprinkle over blueberries.

5. Bake at 350° for 40 minutes, or until lightly browned.

Overnight Danish Braids

Joanna Bear

Salisbury, MD

Makes 8-10 servings

Prep. Time: 30 minutes

Baking Time: 35-40 minutes

Chilling Time: 12 hours or overnight

5 cups all-purpose flour

½ cup sugar

½ tsp. salt

2 sticks (1 cup) butter, at room temperature

1 Tbsp. yeast

1 cup warm water

3 eggs, beaten

Filling:

1½ sticks (¾ cup) softened butter

1 cup brown sugar

1 Tbsp. cinnamon

1 cup nuts, optional

1. Put flour, sugar and salt in large bowl. Using two knives or a pastry cutter, cut 1 cup butter into dry ingredients.

2. In a separate bowl, dissolve yeast in warm water. Add eggs.

3. Add wet ingredients to dry and mix with your hands until soft dough forms.

4. Cover tightly and refrigerate overnight.

5. Remove from fridge. Allow dough to stand at room temperature for 1 hour.

6. Meanwhile, mix filling ingredients together in a small bowl.

7. Divide dough into 4 equal parts. Roll each part into a ¼"-thick rectangle.

8. Divide filling evenly among the 4 rectangles, placing it in the center and down the length of each dough rectangle.

9. Cut slits in the long sides of each rectangle. Pull the dough pieces up over the filling in the center, crossing the pieces to look like a braid.

10. Carefully place each braid on greased baking sheets. Bake at 350° for 35-40 minutes.

Variation:

Drizzle baked braid with frosting if you wish.

Save the wrappers from sticks of margarine or butter. Fold them in half (sticky sides together) and store in the refrigerator. When you need to grease a pan, unfold, use, and throw away. Saves messing up your hands!

Debra Kilheffer, Millersville, PA

Pumpkin Ginger Scones

Arianne Hochstetler

Goshen, IN

Makes 12 servings

Prep. Time: 15-20 minutes

Baking Time: 12 minutes

½ cup sugar, divided

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

5 Tbsp. butter, divided

1 egg, beaten

½ cup cooked pumpkin

¼ cup sour cream

½ tsp. peeled, grated fresh ginger

1. Reserve 1 Tbsp. sugar and set aside.

2. In a mixing bowl, combine remaining sugar, flour, baking powder, baking soda, salt, and cinnamon.

3. Cut in 4 Tbsp. butter with pastry blender until mixture resembles coarse crumbs.

4. In small bowl, combine egg, pumpkin, sour cream and ginger. Add to flour mixture.

5. Stir until mixture forms soft dough that pulls away from side of bowl.

6. Turn onto well-floured surface. Knead 10 times.

7. Roll out dough into six 3”-squares. Cut squares diagonally.

8. Place on ungreased baking sheet.

9. Brush with remaining butter and sprinkle with reserved sugar.

10. Bake at 425° for 10-12 minutes.

Tip:

These are best served warm from the oven.

Variation:

You may replace up to one cup of the all-purpose flour with whole wheat flour.

Apricot and White Chocolate Scones

Ruth Nolt

Leola, PA

Makes 12 servings

Prep. Time: 20 minutes

Baking Time: 15-18 minutes

1¾ cups flour

¼ cup sugar

2 tsp. baking powder

¼ tsp. salt

⅓ cup (5⅓ Tbsp.) chilled butter, cut in ¼” pieces

⅓ cup, plus 2 Tbsp., chopped, dried apricots, divided

1 cup white chocolate baking chips, divided

1 egg, beaten

⅓ cup half-and-half

1. Sift together flour, sugar, baking powder, and salt in a mixing bowl.

2. Using a pastry blender, cut butter into flour mixture until butter is the size of peas.

3. Stir in ⅓ cup apricots and ⅔ cup white chocolate chips.

4. Add egg and half-and-half.

5. Mix with fork until just mixed. Do not overmix.

6. Knead lightly a few times. Place dough on greased baking sheet.

7. Form dough into 8” circle.

8. Score with sharp knife into 8 wedges.

9. Bake at 400° for 15-18 minutes.

10. Melt remaining ⅓ cup white chocolate chips.

11. Remove baked scones immediately from baking sheet, carefully separating wedges.

12. Sprinkle with remaining apricots and drizzle with melted white chocolate.

Italian Frittata Cups

Rebekah Zehr

Lowville, NY

Makes 6 servings

Prep. Time: 25 minutes

Cooking/Baking Time: 15 minutes

Standing Time: 5 minutes

4 garlic cloves, minced

2 Tbsp. extra-virgin olive oil

1 cup diced whole wheat baguette bread

1 cup shredded yellow summer squash

1 cup shredded zucchini

2 Tbsp. butter

½ tsp. salt

¼ tsp. pepper

½ cup white whole wheat flour or all-purpose flour

4 eggs, beaten

2 Tbsp. grated Parmesan cheese

1 tsp. dried basil

½ tsp. garlic salt

5 Tbsp. chopped green olives

1 small onion, thinly sliced

1-2 tomatoes, diced

½ cup shredded Monterey Jack cheese

1. In a rimmed baking sheet, toss together minced garlic, olive oil and diced bread. Bake in oven at 450°, stirring once, for 8-10 minutes. Set aside.

2. In a large skillet, sauté squash, zucchini and butter until softened. Add salt and pepper.

3. In a separate bowl, whisk the flour and eggs, Parmesan cheese, basil and garlic salt.

4. Stir in sautéed vegetables and olives.

5. Grease 12 muffin cups. Fill each half-full with egg mixture.

6. Carefully place onion slices on top of egg mixture, dividing them evenly.

7. Bake at 450° for 8 minutes.

8. Take out of oven and place diced tomatoes and reserved croutons over eggs. Sprinkle with shredded Monterey Jack cheese.

9. Bake 5 more minutes. Allow to stand 5 minutes before serving.

Tip:

This is great for brunch as it is very easy to serve. It is also great for reheating and eating on the go. You can make the garlic croutons ahead of time if you want.

Baked Cheese Grits

Janie Steele

Moore, OK

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3- or 4-qt.

4 cups water

1 tsp. salt

1 cup grits, uncooked

2 eggs

1 stick (½ cup) butter, cut into chunks

1¼ cups grated cheese

additional cheese, optional

1. In a medium saucepan, bring water and salt to a boil.

2. Slowly pour in dry grits, stirring constantly. Keep stirring for 1 minute to avoid lumps.

3. Cover. Cook until grits are thick and creamy, 5-10 minutes.

4. Beat eggs in a small bowl. Add about ½ cup cooked grits to eggs stirring continuously. This tempers the eggs.

5. Pour the grits/egg mixture back into the hot grits, stirring.

6. Add butter and cheese. Stir.

7. Pour into slow cooker. Cover.

8. Cook on high 2 hours or until set.

9. Top with additional cheese if you wish.

Tip:

You can use any combination of cheddar, Monterey Jack, or pepper jack cheese.

When zucchini is in season, shred it into 2-cup amounts for future recipes. Freeze until needed.

Betty Moore, Avon Park, FL

Cheese Vegetable Strata

June S. Groff

Denver, PA

Mary Fisher

Leola, PA

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 45 minutes

Standing Time: 10 minutes

8 slices bread

3 Tbsp. vegetable oil

1 medium bunch broccoli, cut in bite-size pieces

1 medium onion, diced

½ lb. fresh mushrooms, sliced

1½ tsp. salt, divided

8-oz pkg. Muenster cheese slices

6 eggs

4 cups milk

½ tsp. dry mustard

1. With 3” round cookie cutter, cut 6 rounds from bread slices and set aside.

2. Tear remaining bread into small pieces and place in bottom of greased 9 × 13 baking pan.

3. Heat oil in skillet over medium heat.

4. Add broccoli, onion, mushrooms and ½ tsp. salt. Cook until vegetables are tender. Stir frequently.

5. Place vegetables on top of bread pieces in pan.

6. Place cheese slices over vegetable mixture.

7. In a bowl, whisk eggs, milk, mustard and remaining 1 tsp. salt until blended.

8. Dip bread rounds in egg mixture and place on top of cheese.

9. Pour remaining egg mixture over cheese.

10. Bake at 350° for 45 minutes. Allow to stand for 10 minutes before slicing and serving.

Tip:

If bread browns too quickly, cover with foil during last 10 minutes.

Cheesy Bread Pudding

Sara Harter Fredette

Williamsburg, MA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking/Baking Time: 30-35 minutes

1 onion, chopped

1 Tbsp. olive oil

1 Tbsp. butter

4 cups cubed bread

2 cups milk

1 egg

½ tsp. salt

pepper, to taste

dash of hot pepper sauce

¼ cup sunflower seeds, optional

¼ cup wheat germ

1 cup grated sharp cheese

1. In a frying pan, sauté onion in oil until soft.

2. Melt butter in the microwave or a small pan. Pour in 8 × 8 baking dish.

3. In large bowl, mix sautéed onion, bread, milk, egg, salt, pepper, hot pepper sauce, sunflower seeds, wheat germ and cheese.

4. Pour into buttered baking dish.

5. Bake at 350° for 30-35 minutes.

Tip:

This is good hot or cold. Use an assortment of breads. I freeze odds and ends of breads until I have enough for this recipe.

Go-Along:

• Fruit salad.

Impossible Brunch Pie

Joanne E. Martin

Stevens, PA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3- or 4-qt.

10-oz. pkg. frozen broccoli, thawed and chopped

1 cup sour cream

1 cup creamed cottage cheese

½ cup buttermilk baking mix

half stick (¼ cup) butter, melted

2 eggs

1 tomato, sliced

¼ cup grated Parmesan cheese

1. Spread broccoli in greased 3-quart slow cooker.

2. Beat sour cream, cottage cheese, baking mix, butter and eggs for 15 seconds in a blender.

3. Pour over broccoli in slow cooker.

4. Top with tomato and Parmesan cheese.

5. Cook covered on high 2-3 hours, or until set.

Variation:

Add a tablespoon or two of chopped onion if you like to step 2.

Mexican Egg Casserole

Margaret Wenger Johnson

Keezletown, VA

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

Standing Time: 5 minutes

½ cup all-purpose flour

1 tsp. baking powder

12 eggs, lightly beaten

4 cups shredded Monterey Jack cheese, divided

2 cups small-curd cottage cheese

2 plum tomatoes, seeded and diced

4-oz. can green chilies, drained and chopped

4 green onions, sliced

½ tsp. hot pepper sauce

1 tsp. dried oregano

2 Tbsp. minced fresh cilantro or parsley

½ tsp. salt

½ tsp. pepper

salsa, optional

1. In a large bowl, combine the flour and baking powder.

2. Add the eggs, 3½ cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.

3. Pour into a greased 9 × 13 baking dish. Sprinkle with the remaining Monterey Jack cheese.

4. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer, or until a knife inserted near the center comes out clean.

5. Let stand 5 minutes before cutting. Serve with salsa if you wish.

When adding eggs to a dish that you’re preparing, crack the eggs over a separate bowl so shells do not get into the recipe.

Lynn Higgins, Marion, OH

Quiche Mediterranean

June S. Groff

Denver, PA

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 30 minutes

¼ cup vegetable oil

¼ cup chopped onion

½ small eggplant, cubed into ½” pieces (about 2 cups)

2 medium tomatoes, diced

2 Tbsp. chopped fresh parsley

¼ tsp. dried basil

9” or 10” unbaked pie crust

¾ cup cream

3 eggs

3 Tbsp. grated Parmesan cheese

¼ tsp. minced garlic

¾ tsp. salt

1. Heat oil in skillet over medium heat.

2. Add onion and eggplant and cook until fork-tender.

3. Add tomatoes, parsley and basil.

4. Cook 5 minutes longer.

5. Spoon mixture into pie shell.

6. In medium bowl, whisk cream, eggs, cheese, garlic and salt until well blended.

7. Pour over vegetable mixture.

8. Bake at 400° for 20-30 minutes, until set in the middle.

Potato-Crust Quiche

Vonda Ebersole

Mt. Pleasant Mills, PA

Marlene Zimmerman

Bradford, PA

Colleen Heatwole

Burton, MI

Donna Conto

Saylorsburg, PA

Jean Turner

Williams Lake, BC

Makes 6-8 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 55 minutes

4 raw potatoes, grated

half stick (¼ cup) butter, melted

3 cups broccoli

5 eggs

⅔ cup milk

½ tsp. salt

¼ tsp. pepper

1 cup shredded cheddar cheese

1. Press potatoes into bottom and sides of greased 10” pie plate.

2. Melt butter in skillet. Drizzle butter over potatoes.

3. Bake at 425° for 20-25 minutes, until browned.

4. Meanwhile, sauté broccoli in skillet used to melt butter. Broccoli should be softened, but not mushy.

5. In small bowl, beat eggs, milk, salt and pepper.

6. Spoon broccoli evenly over hot crust.

7. Top with cheese.

8. Pour egg mixture over top.

9. Bake at 350° for 25-30 minutes, until set in the middle.

Variations:

1. Use 10-oz. package of frozen spinach, thawed and squeezed dry, instead of sautéed broccoli. Add ⅓ cup sautéed, chopped onion. Add 1 tsp. oregano and ¼ tsp. nutmeg.

Jean Turner

2. Make a different crust with 3 cups cooked, shredded potatoes. You can buy these as frozen hash brown potatoes.

Marlene Zimmerman

Colleen Heatwole

Jean Turner

3. Omit broccoli and use 1 cup diced mushrooms, ½ cup diced peppers, and ¼ cup pimento. No need to sauté the vegetables first.

Marlene Zimmerman

4. Make a crust from 1⅓ cups leftover mashed potatoes. No need to bake before filling with egg mixture.

Donna Conto

Go-Along:

• Zucchini Tomato Salsa is good served on top.

Overnight Veggie Omelet

Doug Garrett

Palmyra, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 60 minutes

Chilling Time: 4 hours to overnight

½ cup diced onion

1 medium carrot, pared and sliced thinly

2 Tbsp. butter

6 slices whole-grain bread, torn into pieces

2 cups fresh broccoli florets, cut small

¾ cup grape tomatoes, sliced lengthwise

4 oz. cream cheese

1 cup grated colby cheese

6 eggs

1½ cups milk

½ tsp. dry mustard

½ tsp. salt

dash cayenne pepper

1. Sauté diced onion and carrots in butter in skillet, until onion is light brown and softened.

2. Distribute torn bread in bottom of greased 9 × 9 baking dish.

3. Add onion/carrot mixture. Evenly sprinkle broccoli and grape tomatoes on top.

4. Cut cream cheese into small pieces. Sprinkle it and grated cheese evenly over top.

5. Mix eggs, milk, mustard, salt and cayenne. Pour over top.

6. Cover with aluminum foil. Refrigerate for 4 hours or overnight.

7. Bake, still covered, at 325° for 50 minutes. Uncover. Bake 10 minutes more.

Go-Along:

• This complements breakfast pastries such as sticky buns or muffins.

Granola

Julia Burkholder

Robesonia, PA

Makes 12 cups

Prep. Time: 15 minutes

Baking Time: 1 hour

5 cups dry quick or rolled oats

3 cups whole wheat flour

1¼ cups brown sugar

1 cup sunflower seeds

1 cup wheat germ

½ cup nuts of your choice

1 cup oil

½ cup water

1. Mix oats, flour, sugar, sunflower seeds, wheat germ and nuts.

2. Add oil and water and mix well.

3. Divide mixture into two 9 × 13 baking pans.

4. Bake at 300° for 1 hour, stirring every 15 minutes.

5. Cool. Store in airtight containers.

Go-Along:

• Serve with fruit and milk, soy milk, or vanilla yogurt. Or eat as a crunchy snack.

If you only need half an onion, save the root half because it will last longer.

Orpha Herr, Andover, NY

Soy-Flax Granola

Doug Garrett

Palmyra, PA

Makes 10 cups

Prep. Time: 20 minutes

Baking Time: 45 minutes

Standing Time: 2 hours

12 oz. soybeans, roasted with no salt

4 cups rolled oats

¾ cup soy flour

¾ cup ground flaxseed

1¼ cups brown sugar

1 tsp. salt

2 tsp. cinnamon

⅔ cup walnuts, coarsely chopped

⅔ cup whole pecans

½ cup canola oil

¾ cup applesauce

2 tsp. vanilla extract

dried cranberries, dried cherries, chopped dried apricots, chopped dried figs, or raisins, optional

1. Put roasted soybeans in a blender and blend briefly until coarsely chopped. Place in large mixing bowl.

2. Add oats, flour, flaxseed, brown sugar, salt, cinnamon, walnuts and pecans. Mix thoroughly with spoon, breaking up any brown sugar lumps.

3. In a 2-cup measuring cup, combine oil, applesauce and vanilla extract. Mix.

4. Thoroughly mix dry and wet ingredients together until mixture is uniformly moist.

5. Turn into a roasting pan. Clean off mixing spoon with spatula into the roasting pan.

6. Bake at 325° for 15 minutes, and then stir. Repeat two more times for a total baking time of 45 minutes.

7. After baking, add dried fruit if you wish.

8. Let cool at least 2 hours. When cool, store in airtight containers.

Tip:

You can be very flexible with this granola’s dry ingredients. Just keep the dry/wet proportions similar.

Go-Along:

• Top granola with some yogurt and fresh fruit—it’s like dessert for breakfast!

Muesli

Loretta Lapp

Kinzer, PA

Makes 2 servings

Prep. Time: 10 minutes

¼ cup almonds

¼ cup sunflower or pumpkin seeds

¼ cup walnuts

1 fresh pitted date

1 dried apricot

¼ tsp. cinnamon

½ cup uncooked oatmeal

milk

maple syrup or agave nectar, to taste

1. Place almonds, sunflower seeds, walnuts, date, apricot, cinnamon and oatmeal in small food processor or chopper.

2. Pulse briefly to desired chunkiness.

3. Serve with milk. Drizzle with maple syrup or agave nectar.

Tips:

1. Do not cook this recipe.

2. This is a delicious breakfast food that gives lots of energy. It is a good start for the day.

Grain and Fruit Cereal

Cynthia Haller

New Holland, PA

Makes 4-5 servings

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4-qt.

⅓ cup uncooked quinoa

⅓ cup uncooked millet

⅓ cup uncooked brown rice

4 cups water

¼ tsp. salt

½ cup raisins or dried cranberries

¼ cup chopped nuts, optional

1 tsp. vanilla extract, optional

½ tsp. ground cinnamon, optional

1 Tbsp. maple syrup, optional

1. Wash the quinoa, millet and brown rice and rinse well.

2. Place the grains, water and salt in a slow cooker. Cook on low until most of the water has been absorbed, about 3 hours.

3. Add dried fruit, milk and any optional ingredients, and cook for 30 minutes more. If the mixture is too thick, add a little more water or milk.

4. Serve hot or cold.

Breakfast Quinoa with Cranberries

Mary Ann Lefever

Lancaster, PA

Kate Good

Intercourse, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 20 minutes

1 cup water

1½ cups vanilla soy milk, plus more for serving

1 cup uncooked quinoa, rinsed, drained

½ cup dried cranberries

2 Tbsp. maple sugar or maple syrup or brown sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground allspice

¼ tsp. ground nutmeg

½ cup chopped pecans, toasted

1. In medium saucepan, bring water and soy milk to a boil.

2. Stir in quinoa and cranberries.

3. Reduce heat to medium low. Cover. Simmer 15-20 minutes, or until liquid is absorbed and grains are tender. Stir occasionally.

4. Remove from heat and stir in maple sugar, cinnamon, ginger, allspice and nutmeg.

5. Serve warm.

6. Top with more soy milk and pecans.

Tip:

Quinoa is a whole grain complex carbohydrate and very high in protein. This is great to try when you are tired of oatmeal for breakfast.

Mary Ann Lefever

Variations:

1. Any dried fruit may be used in place of cranberries: prunes, dates, raisins, dried cherries, and apricots. If fresh fruit is used, add after cooking.

Mary Ann Lefever

2. Reduce cinnamon to ⅛ tsp. and omit other spices. Add ½ tsp. vanilla extract. You can use regular milk instead of soymilk and water.

Kate Good

Use a small mesh strainer to rinse quinoa.

Colleen Heatwole, Burton, MI

Steel-Cut Oats with Bananas

April Green

Aurora, CO

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 25 minutes

2 cups water

2 cups vanilla soy milk

1 cup uncooked steel-cut oats

¼ tsp. salt

2 bananas, mashed

2 Tbsp. ground flaxseed

2 tsp. cinnamon

2 Tbsp. pure maple syrup

1½ tsp. vanilla extract

1. Bring water and soy milk to a boil in a medium pan.

2. Stir in oats and salt. Reduce heat to low. Stir in bananas and flax.

3. Simmer uncovered on low for 20 minutes, or until oats are tender, stirring every 5 minutes.

4. Remove from heat. Stir in cinnamon, syrup and vanilla.

Go-Along:

• Serve with your favorite hot-cereal toppings such as raisins, walnuts, granola or brown sugar.

Cream-of-Brown-Rice Cereal

June Hackenberger

Thompsontown, PA

Makes 3-4 servings

Prep. Time: 5 minutes

Cooking Time: 10 minutes

¾ cup brown rice, uncooked

4 cups water, divided

scant teaspoon salt

1. Grind rice in blender until fine and powdery.

2. Bring 3 cups of water to a boil in a covered saucepan.

3. Add ground rice and salt to the remaining 1 cup of water in a bowl. Stir well. Slowly stir into the boiling water.

4. Cook on low for 10 minutes or until cereal is thick and creamy.

Go-Along:

• Serve with butter, milk and brown sugar.

Be adventurous with recipes! Try something that is different from anything you’ve made before. You’ll learn something new and build on your prior experience in the kitchen.

Janelle Glick, Lancaster, PA

Pumpkin Custard

Audrey Hess

Gettysburg, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 1-1½ hours

Ideal slow-cooker size: 2½-qt.

2 cups cooked pumpkin, or any winter squash

3 Tbsp. molasses

3 eggs

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground cloves

dash salt

1. Place ingredients in blender and purée until smooth.

2. Pour into 2½ quart greased slow cooker.

3. Cook, covered, on high for 1-1½ hours, until set.

4. Serve warm or chilled over hot cereal. Keep leftovers in fridge.

Tip:

The custard will separate and weep a little in the fridge, but it’s still fine to use.

Go-Along:

• Delicious topped with walnuts.

Cold Strawberry Soup

Polly Winters

Lancaster, PA

Makes 8 cups

Prep. Time: 15 minutes

1 quart strawberries

2 cups plain yogurt

½ cup orange juice

¼-½ cup sugar, to taste

strawberries for garnish, optional

1. Wash and stem berries.

2. Combine strawberries, yogurt, juice and sugar in blender.

3. Process in blender until smooth. Serve in bowls. Top with whole berries if you wish.

Variation:

Refreshing any time of year! Use frozen strawberries when you can’t get fresh.

Breads, Sandwiches, and Pizzas

Vermont Honey Wheat Bread

Rachel Yoder

Dundee, OH

Makes 3 loaves

Prep. Time: 30 minutes

Rising Time: 3 hours

Baking Time: 30-35 minutes

2 ¼-oz. pkgs. (2 Tbsp.) yeast

¾ cup warm water

1¼ cups rolled oats, divided

1 cup buttermilk, room temperature

⅓ cup (5⅓ Tbsp.) butter, softened

1½ cups whole wheat flour

½ cup maple syrup

½ cup honey

⅓ cup wheat germ

2 eggs, beaten

1 tsp. salt

3¾-4½ cups all-purpose flour

1 egg white

1 Tbsp. water

1. In small bowl, dissolve yeast in warm water.

2. In large mixing bowl, combine 1 cup oats, buttermilk and butter. Add yeast mixture.

3. Add whole wheat flour, syrup, honey, wheat germ, eggs and salt. Beat for 30 seconds.

4. Stir in flour until dough is firm.

5. Knead 6-8 minutes. Grease bowl. Add dough to bowl, turning once to grease top.

6. Cover. Let rise for 1 hour in a warm place.

7. Punch down. Allow to rise a second time.

8. Grease three loaf pans. Divide dough into three parts and shape into loaves. Place in loaf pans.

9. Cover. Let loaves rise again in a warm place until double.

10. In a small bowl, beat egg white and water. Brush tops of loaves. Sprinkle with remaining ¼ cup oats.

11. Bake at 350° for 30-35 minutes. Turn out of pans to cool on wire rack.

Go-Along:

• Cinnamon butter.

When shaping bread, I roll it out into a rectangle, then roll it up and flop it onto the counter a few times before placing in pans. This prevents the bread from having large holes inside. Also, pricking the newly-shaped loaves with a fork will prevent bubbles.

Natalie Butikofer, Richland Center, WI

French Bread

Renae Hege

Midville, GA

Makes 2 loaves servings

Prep. Time: 30 minutes

Rising Time: 2 hours

Baking Time: 25 minutes

2 Tbsp. instant yeast

2½ cups warm water

1 Tbsp. salt

1 Tbsp. butter, softened

2 cups whole wheat flour

⅓ cup wheat bran

4½-5 cups all-purpose or unbleached flour, divided

1 Tbsp. oil

1. In large bowl, combine yeast, water, salt, butter, whole wheat flour, bran and 2 cups all-purpose flour. Mix well with wooden spoon.

2. Add remaining flour to form dough that is slightly sticky.

3. Knead 2 minutes. Form into a big ball.

4. Pour oil into mixing bowl. Place ball of dough in oil and rub oil over bowl and dough so ball of dough is completely oiled.

5. Cover bowl with kitchen towel. Let rise in a warm place for 1 hour, or until double.

6. Punch dough down and divide in half.

7. Roll each half into 12 × 15” rectangle.

8. Starting at long side, roll up rectangles tightly, creating two long loaves. Pinch seam hard to seal. Taper ends.

9. Place loaves, seam-side down, on a greased baking sheet.

10. Cover again with kitchen towel. Let rise 1 hour, or until double.

11. Bake at 450° for 20-25 minutes, or until loaves are golden brown and hollow—sounding when tapped.

Go-Along:

• Soup.

Wheat Bread

Edna Good

Richland Center, WI

Makes 24 servings

Prep. Time: 25 minutes

Rising Time: 2-4 hours

Baking Time: 35 minutes

2 Tbsp. yeast

2 cups warm water

¼ cup brown sugar

¼ cup oil

¼ cup sorghum or honey

2 tsp. salt

3 cups whole wheat flour

3 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in warm water. Add brown sugar, oil, sorghum and salt.

2. Mix in whole wheat flour and stir until smooth.

3. Add remaining flour. Knead for 5-10 minutes or until dough is smooth and elastic.

4. Shape dough into a smooth ball and place in a greased bowl.

5. Cover and put in warm place. Let rise until doubled in size, 1-2 hours.

6. Punch down and shape into 2 loaves. Place into 2 greased 9 × 5 bread pans.

7. Cover. Let rise until doubled again.

8. Bake at 325° for 10 minutes. Then at 300° for 25 minutes. Remove from pans and cool on wire rack.

9. Butter tops of loaves while hot, if you wish.

Potato water is liquid drained from cooking potatoes. It enhances yeast bread.

Ruth Mast, Crossville, TN

Indian Naan Bread

Wilma Stoltzfus

Honey Brook, PA

Makes 15 servings

Prep. Time: 20 minutes

Rising Time: 1½ hours

Cooking Time: 40 minutes

1 Tbsp. yeast

1 cup lukewarm water

¼ cup sugar

3 Tbsp. milk

1 egg, beaten

2 tsp. salt

4½ cups bread flour

half stick (¼ cup) butter, melted

2 cloves minced garlic

1. In a mixing bowl, dissolve yeast in warm water.

2. Add sugar, milk, egg and salt.

3. Stir in flour to make a soft dough. Knead briefly.

4. Put dough in well-oiled bowl. Turn to grease top. Cover with kitchen towel.

5. Allow to rise for one hour or until double.

6. Pinch off golf-ball-sized balls of dough. Allow dough balls to rise for 30 minutes on the counter.

7. Roll each dough ball into a thin disc.

8. Lightly oil a griddle and heat to medium high. Meanwhile, mix melted butter with garlic and set aside.

9. Fry each dough disc 2-3 minutes, until puffy or light brown.

10. Brush uncooked side with melted butter mixed with garlic.

11. Turn over to brown.

12. Brush with garlic butter after each side is browned.

Tip:

Use several pans to fry to decrease preparation time.

Go-Along:

• Nepal vegetable curry with rice.

Tomato Dill Bread

Anna King

Andover, NY

Makes 2 loaves

Prep. Time: 30 minutes

Rising Time: 2 hours

Baking Time: 40 minutes

¼-oz. package (1 Tbsp.) active dry yeast

2 Tbsp. sugar

½ cup warm (110-115°F) water

1 cup chopped peeled tomatoes

2 Tbsp. vegetable oil

1 Tbsp. minced fresh parsley, or 1 tsp. dried

1 Tbsp. fresh dill, or 1 tsp. dried

1 Tbsp. fresh oregano, or 1 tsp. dried

2 tsp. salt

3½-4½ cups all-purpose flour

3 Tbsp. butter, melted

1. Dissolve yeast and sugar in warm water in a mixing bowl.

2. In a blender or food processor, purée tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture.

3. Add enough flour to make a smooth dough.

4. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes.

5. Place in a greased bowl, turning once to grease top.

6. Cover and let rise in a warm place about 1 hour.

7. Punch down and divide dough in half. Shape into loaves. Place into two greased 8 × 4 loaf pans.

8. Cover. Let rise until doubled, about 1 hour.

9. Bake at 400° for 15 minutes. Reduce heat to 350° for 25 minutes.

10. Brush loaves with melted butter as soon as they come out of the oven. Remove from pans and cool on wire rack.

Tip:

To help bread rise in a cool house, set bread bowl directly in slow cooker base with no crock or lid. The bowl should not touch the sides. Turn cooker on low. Cover the rising dough with waxed paper or a kitchen towel.

Cinnamon Raisin Bread

Beverly Hummel

Fleetwood, PA

Makes 3 loaves

Prep. Time: 30 minutes

Rising Time: 1½-2½ hours

Cooking/Baking Time: 40 minutes

1½ cups milk

1 cup warm water

2 Tbsp. or 2 pkgs. yeast

3 eggs

½ cup sugar

1 stick (½ cup), plus 2 Tbsp., butter, softened, divided

1 tsp. salt

1 cup raisins

8 cups all-purpose flour

1 cup sugar

3 Tbsp. cinnamon

1. In a saucepan, heat the milk until it begins to boil. Remove from heat. Let cool until lukewarm.

2. In a large mixing bowl, dissolve yeast in warm water. Mix in eggs, ½ cup sugar, ½ cup butter, salt, raisins and cooled milk.

3. Stir in flour gradually to make a stiff dough. Knead until smooth, 4-6 minutes.

4. Form dough into a ball. Grease mixing bowl. Add dough back to bowl and turn to grease top. Cover bowl with kitchen towel.

5. Let rise until double, about 1-2 hours.

6. Roll dough out into a large rectangle ½” thick.

7. Mix together 1 cup sugar and cinnamon, and sprinkle evenly over the dough.

8. Roll tightly, starting with the long side. Pinch seam to seal.

9. Cut long roll into three equal pieces. Place each into a greased 9 × 5 loaf pan.

10. Rub tops of bread with remaining 2 Tbsp. softened butter.

11. Bake at 350° for 35-40 minutes, until golden brown and hollow-sounding when tapped.

Tip:

Eat one loaf, and freeze the other two, or give as gifts.

Variation:

Replace 2 cups of the all-purpose flour with whole wheat flour.

Go-Along:

• Lemon curd.

Peanut Butter Bread

Marla Folkerts

Geneva, IL

Makes 1 loaf

Prep. Time: 20 minutes

Rising Time: 2-3 hours

Cooking/Baking Time: 45 minutes

1 cup milk

½ cup creamy peanut butter, not reduced-fat or natural

2 Tbsp. sugar

1 tsp. salt

2 tsp. yeast

¼ cup warm water

1 large egg

⅔ cup whole wheat flour

2⅓ cups bread flour, divided

1. In a saucepan, heat milk to almost boiling. Pour into a large mixing bowl.

2. Add peanut butter, sugar and salt. Beat well and set aside until lukewarm.

3. In a small bowl, dissolve yeast in ¼ cup warm water.

4. Add yeast mixture to peanut-butter mixture. Add egg and beat.

5. Add whole wheat flour and 1 cup bread flour. Beat well.

6. Stir in enough additional flour to form a stiff dough.

7. Knead dough on floured surface. Grease bowl. Put dough in greased bowl, turning once to grease top.

8. Cover with kitchen towel. Let rise in warm place until double in size, 1-2 hours.

To test if bread is done, insert a toothpick into the center of the loaf. If it comes out clean the bread is done. If not, bake an additional 5 minutes.

Annabelle Unternahrer, Shipshewana, IN

9. Knead briefly. Shape into a loaf. Place into greased 9 × 5 loaf pan.

10. Cover. Allow to rise again in a warm place until double, or about 1 hour.

11. Bake at 350° for 35-40 minutes.

Tip:

To make in a bread machine:

Mix milk, adding 2 Tbsp. extra milk, and peanut butter.

Add egg, salt, bread flour, whole wheat flour, sugar and yeast according to bread machine’s suggested instructions.

Pumpkin Knot Rolls

Leah Hersberger

Dundee, OH

Makes 24 rolls

Prep. Time: 45 minutes

Rising Time: 2 hours

Baking Time: 15-17 minutes

2 ¼-oz. pkgs. (2 Tbsp.) dry yeast

1 cup warm milk

⅓ cup (5⅓ Tbsp.) butter, softened

½ cup sugar

1 cup cooked pumpkin

2 eggs

1½ tsp. salt

5½-6 cups bread flour, divided

1 Tbsp. water

1 egg

sesame or poppy seed, optional

1. In large mixing bowl, dissolve yeast in warm milk.

2. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth.

3. With a spoon, stir in remaining flour to form a soft dough.

4. Turn onto lightly floured surface and knead 6-8 minutes, or until smooth and elastic.

5. Place in greased bowl, turning once to grease top.

6. Cover. Let rise in warm place for 1 hour, or until doubled.

7. Punch dough down. Turn onto lightly floured surface and divide in half.

8. Shape each portion into 12 equal balls. Roll each ball into a 10" rope.

9. Tie into knot and tuck ends under.

10. Place knots 2” apart on greased cookie sheet.

11. Cover. Let rise until doubled, approximately 1 hour.

12. Mix water and egg in small bowl. Brush over rolls.

13. Sprinkle with sesame or poppy seeds, if you wish.

14. Bake at 350° for 15-17 minutes.

15. Remove from pans to wire rack. Serve hot or warm.

Tip:

These complement a holiday meal.

Go-Along:

• Serve with Harvest Pumpkin Butter.

Easy Rolls

Gloria Julien

Gladstone, MI

Makes 24 rolls

Prep. Time: 20 minutes

Rising Time: 2 hours

Baking Time: 15 minutes

2 cups warm water

2 Tbsp. dry yeast

⅓ cup vegetable oil

2 tsp. salt

1 egg, beaten

½ cup sugar

6½-7½ cups all-purpose flour, divided

melted butter

1. In a large bowl, use electric beater and mix water, yeast, oil, salt, egg, sugar and 4½ cups flour.

2. Stir in 2 or 3 more cups of flour until dough comes away from sides of bowl. Push dough into a ball.

3. Remove dough ball from bowl. Pour a little oil in bowl. Place dough ball back in the oil in bowl, turning to grease all sides.

4. Cover bowl with a kitchen towel. Let rise until double in size, approximately 1 hour.

5. Punch down. Roll dough on floured surface with rolling pin.

6. Cut into 24 pieces using a biscuit cutter or knife.

7. Place rolls on 11 × 17 cookie sheet. Cover with towel. Let rise again until doubled, approximately 45-60 minutes.

8. Bake at 350° for 15 minutes.

9. Brush hot rolls with melted butter. Remove to cooling rack to finish cooling.

Go-Along:

• Stews, casseroles, salad, or vegetable soup.

100% Whole Wheat Refrigerator Rolls

Lois Hess

Lancaster, PA

Makes 36 rolls

Prep. Time: 15 minutes

Chilling Time: 12-36 hours

Baking Time: 10-12 minutes

2 cups warm (110-115°) water

2 Tbsp. yeast

½ cup sugar

2 tsp. salt

¼ cup oil

1 egg

6-6½ cups whole wheat flour

1. In large mixing bowl, dissolve yeast in water.

2. Add sugar, salt, oil and egg.

3. Knead in flour, but keep dough slightly sticky.

4. Place in greased bowl. Cover with kitchen towel.

5. Set in refrigerator and let rise to top of bowl.

6. Form into 24-36 dinner rolls. Place on baking sheet. Allow to rest 15-20 minutes.

7. Bake at 400° for 10-12 minutes.

Tips:

1. Dough can be kept in refrigerator up to 3 days, ready for fresh dinner rolls each day.

2. You can mix the dough, allow it to rise, and shape it into rolls immediately without refrigerating it.

Herb Rolls

Rebecca Beery

Mt. Crawford, VA

Makes 15-20 servings

Prep. Time: 15 minutes

Rising Time: 1-2 hours

Baking Time: 15-20 minutes

1 cup warm water

⅓ cup sugar

2 Tbsp. yeast

¾ stick (6 Tbsp.) butter, softened, divided

1 egg

1 tsp. salt

3½ cups all-purpose flour

1 Tbsp. dried parsley

½ tsp. dried basil

½ tsp. dried dill

½ tsp. dried rosemary

2 Tbsp. grated Parmesan cheese

1. In a good-sized mixing bowl, dissolve yeast and sugar in warm water.

2. Add 4 Tbsp. butter, egg, salt, flour and herbs. Stir until dough forms.

3. Press into a 9 × 13 baking pan. With a sharp knife, score dough diagonally to form diamonds.

4. Cover with a towel. Let rise until doubled, 1-2 hours.

5. Bake at 375° for 15-18 minutes.

6. Brush rolls with remaining 2 Tbsp. melted butter and sprinkle with Parmesan cheese. Break into diamonds to serve.

Variation:

Replace some or all of the all-purpose flour with white whole wheat flour.

Sour Cream Cornbread

Dorothy Vandeest

Memphis, TN

Makes 8 servings

Prep. Time: 10 minutes

Baking Time: 22-24 minutes

1½ cups self-rising white cornmeal mix

½ cup all-purpose flour

14¾-oz. can low-sodium cream-style corn

8 oz. light sour cream

3 large eggs, lightly beaten

2 Tbsp. chopped fresh cilantro

½ cup shredded cheddar cheese

1. Heat lightly greased, 10” cast-iron skillet in 450° oven for 5 minutes.

2. Meanwhile, in large bowl, stir together cornmeal and flour.

3. Add corn, sour cream, eggs and cilantro.

4. Pour corn batter into hot skillet.

5. Top with cheese.

6. Bake at 450° for 22-24 minutes or until golden brown and cornbread pulls away from sides of skillet.

Variation:

If you don’t have self-rising white cornmeal, use instead: ¾ cup cornmeal, 3 Tbsp. all-purpose flour, 1 Tbsp. baking powder, ½ tsp. salt.

Go-Along:

• Any cabbage dish!

Broccoli Cornbread

Darla Sathre

Baxter, MN

Makes 12 servings

Prep. Time: 10 minutes

Baking Time: 25-30 minutes

1 stick (½ cup) butter

16-oz. pkg. frozen chopped broccoli, thawed

4 eggs

1 onion, finely chopped

8½-oz. box cornbread mix

2 cups shredded Mexican cheese

1. Turn oven on to 400°. Place butter in 9 × 13 baking pan and place in oven to melt.

2. Meanwhile, in a bowl, mix broccoli, eggs, onion, cornbread mix and cheese.

3. Pour onto melted butter in baking pan.

4. Bake at 400° for 25-30 minutes or until tester inserted in middle comes out clean.

Tip:

Thaw broccoli in bag in refrigerator.

To make your own cornbread mix, please turn to page 261.

Pineapple Cheddar Cornbread

Moreen and Christina Weaver

Bath, NY

Makes 10-12 servings

Prep. Time: 15-20 minutes

Baking Time: 35 minutes

1 cup all-purpose flour

1 cup cornmeal

½ cup sugar

2 tsp. baking powder

1 tsp. salt

1 stick (½ cup) butter, softened

4 eggs, lightly beaten

14¾-oz. can cream-style corn

8-oz. can crushed pineapple, drained

1 cup shredded cheddar cheese, or Monterey Jack cheese

1. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.

3. Add eggs, one at a time. Beat well after each addition.

4. On low speed, beat in flour mixture until combined.

5. Stir in corn, pineapple and cheese.

6. Pour into greased, 2-quart, rectangular baking dish.

7. Bake at 375° for 35 minutes or until toothpick comes out clean.

8. Cut in squares and serve warm.

Go-Along:

• Spicy chili.

Banana Cookie Bread Deluxe

Willard Swartley

Elkhart, IN

Makes 1 loaf

Prep. Time: 30 minutes

Baking Time: 55-60 minutes

¾ cup sugar

3 Tbsp. margarine or butter, melted

4 oz. yogurt, almost any flavor works

2 eggs

2 Tbsp. orange juice

3 bananas, mashed

pinch of salt, optional

1 tsp. baking soda

½ tsp. baking powder

1¾ cups all-purpose flour

¼ cup raisins or dried cranberries, or some of both

½ cup chopped walnuts, optional

9 dried apricots or dried kiwi, chopped fine

1 cup quick oats

1 cup raisin bran

1 cup crisp rice cereal

1 cup low-fat granola

1. Mix together sugar, butter, yogurt and eggs.

2. Add in orange juice and bananas. Mix.

3. Add in salt, baking soda, baking powder and flour. Mix again.

4. Add in apricots or kiwi, oats, raisin bran, crisp rice cereal and granola.

5. Pour into a greased 9 × 5 bread pan.

6. Bake at 325° for 55-60 minutes, or until top is brown and split a bit and tester inserted in middle comes out clean.

Tip:

Excellent for any meal, even dessert.

Go-Along:

• Fruit, tea, or coffee.

When baking, always follow directions and measure ingredients.

Lynn Higgins, Marion, OH

Gift of the Magi Bread

Arianne Hochstetler

Goshen, IN

Makes 2 loaves

Prep. Time: 15-20 minutes

Baking Time: 55 minutes

1 stick (½ cup) butter or margarine, softened

1 cup sugar

2 eggs

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup mashed ripe bananas

11-oz. can mandarin oranges, drained

½ cup chopped dates

1 cup flaked coconut, optional

1 cup semi-sweet chocolate chips

⅔ cup sliced almonds, divided

½ cup chopped maraschino cherries

1. In mixing bowl, cream butter and sugar.

2. Beat in eggs and vanilla. Set aside.

3. Combine flour, baking soda and salt in a separate bowl.

4. Add flour mixture to creamed mixture alternately with bananas.

5. Stir in oranges, dates, coconut, chocolate chips, ½ cup almonds, and cherries.

6. Pour into two greased 8 × 5 loaf pans.

7. Sprinkle with remaining almonds.

8. Bake at 350° for 50-55 minutes, or until toothpick comes out clean.

9. Cool for 10 minutes before removing from pans. Continue cooling on wire racks.

Go-Along:

• Fresh fruit slices, tea or coffee.

Wheat Germ Zucchini Bread with Chocolate Chips

Steven Lantz

Denver, CO

Makes 2 loaves

Prep. Time: 15 minutes

Baking Time: 1 hour

Standing Time: 10 minutes

3 eggs, beaten

½ cup white sugar

1 cup brown sugar, not packed

1 cup vegetable oil

dash maple flavoring

2 cups shredded zucchini

2 tsp. baking soda

½ tsp. baking powder

2 tsp. salt

1½ cups wheat germ

2½ cups all-purpose flour

1 cup chocolate chips

1. In a large bowl, beat together eggs, both sugars, oil and maple flavoring until foamy and thick.

2. Stir in zucchini.

3. In a separate bowl, mix baking soda, baking powder, salt, wheat germ and flour. Add to zucchini mixture and mix well.

4. Stir in chocolate chips.

5. Pour batter into two greased 9 × 5 loaf pans.

6. Bake in 350° oven for 1 hour or until toothpick inserted in center comes out clean.

7. Cool bread in pans for 10 minutes before removing to rack to cool completely.

Orange-Coconut Zucchini Bread

Moreen and Christina Weaver

Bath, NY

Marla Alger

Timberville, VA

Makes 2 loaves

Prep. Time: 20 minutes

Baking Time: 50-55 minutes

1 cup canola oil

1¾-2¼ cups sugar

3 eggs

2 tsp. almond extract, optional

¾ cup orange juice

1 Tbsp. finely grated orange rind

1½ cups shredded coconut

2 cups grated zucchini

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

½-1 tsp. salt

1. Mix oil, sugar, eggs, almond extract, orange juice, orange rind, coconut and zucchini together. Mix well.

2. Stir in flour, baking soda, baking powder and salt.

3. Divide batter into two greased 9 × 5 bread pans.

4. Bake at 350° for 50-55 minutes or until tester inserted in middle comes out clean.

Apple Streusel Muffins

Ruth Nolt

Leola, PA

Makes 12 muffins

Prep. Time: 25 minutes

Baking Time: 15-20 minutes

Standing Time: 65 minutes or more

2 cups all-purpose flour

¾ cup sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 eggs

1 stick (½ cup) butter, melted

1¼ tsp. vanilla

1½ cups chopped, peeled tart apples

Topping:

⅓ cup brown sugar

1 Tbsp. flour

⅛ tsp. cinnamon

1 Tbsp. cold butter

Glaze:

1½ cups confectioners sugar

1-2 Tbsp. milk

1 tsp. butter, melted

¼ tsp. vanilla

⅛ tsp. salt

1. In bowl, combine flour, sugar, baking powder, baking soda and salt.

2. In separate bowl, whisk eggs, butter and vanilla together.

3. Stir into flour mixture.

4. Fold in apples. Divide among 12 greased muffin cups.

5. For topping, combine brown sugar, flour and cinnamon.

6. Cut in butter with a pastry cutter until crumbly.

7. Sprinkle over batter.

8. Bake at 375° for 15-20 minutes, or until toothpick comes out clean.

9. Cool 5 minutes. Remove from pan and cool completely, at least an hour.

10. To make glaze, combine confectioners sugar, milk, melted butter, vanilla and salt.

11. Drizzle over muffins.

Spelt Applesauce Muffins

Linda Tyson

Brownstown, PA

Makes 24 muffins

Prep. Time: 10-15 minutes

Baking Time: 20 minutes

1 cup oil

½ cup sugar

2 cups applesauce

2⅔ cups spelt flour

⅓ cup sweet white rice flour

2 tsp. baking soda

2 tsp. cinnamon

1 cup raisins

1. In small bowl, combine oil, sugar and applesauce.

2. In a larger mixing bowl, stir together spelt flour, rice flour, baking soda, cinnamon and raisins. Mix well.

3. Add the wet ingredients to the dry and mix until just moistened.

4. Spoon batter into muffin tins lined with baking cups. Fill baking cups ⅔ to ¾ full.

5. Bake at 375° for 20 minutes or until toothpick inserted in center comes out clean.

6. Cool muffins in pan before removing.

Tip:

These freeze well. And they’re quick to make!

Ready Bake Muffins

Dottie Geraci

Burtonsville, MD

Makes 24-36 muffins

Prep. Time: 15 minutes

Standing Time: 20 minutes

Baking Time: 20 minutes

3 cups bran cereal

1 cup boiling water

2 eggs, slightly beaten

2 cups buttermilk

½ cup oil

1 cup grated carrots

1 cup raisins or chopped dates or chopped prunes

2½ tsp. baking soda

½ tsp. salt

1 cup sugar

2½ cups all-purpose flour

1. In a heat-proof mixing bowl, mix cereal with boiling water. Stir to moisten evenly. Set aside until cool, about 20 minutes.

2. When cooled, add eggs, buttermilk, oil, carrots, and raisins. Blend well.

3. In a separate small bowl, combine baking soda, salt, sugar, and flour.

4. Add to cereal mixture and stir batter to distribute fruit.

5. Spoon batter into buttered 2½” muffin cups until ¾ full.

6. Bake at 425° for 20 minutes, or until top springs back when touched.

7. Serve hot.

Tip:

This batter may be refrigerated in a tightly-covered container for as long as two weeks. Muffins can ready in about 25 minutes!

Enjoy your work, share your discoveries, and give thanks for all the gifts.

Rose Stewart, Lancaster, PA

Whole Wheat Zucchini Muffins

Sharon Yoder

Doylestown, PA

Makes 12 muffins

Prep. Time: 15 minutes

Baking Time: 18-22 minutes

2 cups whole wheat flour

½ cup brown sugar, packed

3 tsp. baking powder

1 tsp. cinnamon

¼ tsp. salt

2 eggs

¾ cup milk

⅓ cup vegetable oil

1 cup grated zucchini

½ cup mini chocolate chips or raisins

1. Combine the dry ingredients.

2. Beat the eggs, milk, and oil in a large separate bowl.

3. Fold the zucchini and chocolate chips into the wet ingredients.

4. Add the dry ingredients, stirring only until combined.

5. Spoon into greased muffin tins.

6. Bake at 375° for 18-22 minutes.

Strawberries and Cream Mini Muffins

Jenny Unternahrer

Wayland, IA

Makes 6-8 servings

Prep. Time: 20 minutes

Baking Time: 10 minutes

Standing Time: 5 minutes

1 cup diced strawberries

2 tsp. lemon juice

1 cup flour

½ cup sugar

1 tsp. baking powder

¼ cup vegetable oil

4 oz. low-fat cream cheese, at room temperature and cut into small chunks

¼ cup orange juice

1 tsp. vanilla

1 egg

confectioners sugar

1. Line mini muffin tins with baking cups and set aside.

2. Put strawberries in small bowl. Toss with lemon juice.

3. In medium bowl stir together flour, sugar and baking powder.

4. In another small bowl stir together oil, cream cheese, orange juice, vanilla and egg.

5. Pour over dry ingredients, stirring just until combined with a spoon.

6. Fold in strawberries and lemon juice.

7. Spoon into mini muffin tins (a small cookie scoop is handy).

8. Bake at 400° for about 9-10 minutes or until toothpick inserted comes out clean.

9. Remove from oven and cool in the tins on a cooling rack for 5 minutes. Take out the muffins and continue to cool.

10. If serving right away, let them stand for 5 minutes before dusting with confectioners sugar. If serving later, dust just before serving.

Banana Millet Muffins

Christie Detamore-Hunsberger

Harrisonburg, VA

Makes 12 muffins

Prep. Time: 20 minutes

Baking Time: 18-22 minutes

2 cups whole wheat flour or whole wheat pastry flour

¼ cup uncooked quick oats

2 tsp. baking soda

½ tsp. salt

⅓ cup uncooked millet

½ cup applesauce

2 Tbsp. ground flax

3 Tbsp. water

2 cups mashed over-ripe bananas, about 4-5 large bananas

¼ cup raisins

1. In a large bowl, mix together flour, oats, baking soda, salt and millet. Set aside.

2. In blender, purée on high speed the applesauce, ground flax, water, bananas and raisins.

3. Add wet ingredients to dry, stirring just until moist.

4. Fill 12 greased muffin tins. Bake at 350° for 18-20 minutes.

Tips:

1. These muffins have only fruit sugars and no added fat.

2. They also freeze well.

Variation:

You can use 1 egg instead of ground flax and water.

Raspberry Chocolate Chip Muffins

Roanna Martin

Morgantown, WV

Makes 12-15 muffins

Prep. Time: 15 minutes

Baking Time: 25 minutes

1⅔ cups all-purpose flour

¾ cup rolled oats

⅔ cup sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. ground cinnamon

1 egg, lightly beaten

¾ cup skim milk

⅓ cup canola oil

2 Tbsp. orange juice

1 tsp. vanilla extract

¾ cup fresh or frozen unsweetened raspberries

½ cup miniature semi-sweet chocolate chips

1. In a large bowl, combine flour, oats, sugar, baking powder, baking soda and cinnamon.

2. In a separate bowl, combine egg, milk, oil, orange juice and vanilla.

3. Stir wet ingredients into dry ingredients until just moistened.

4. Gently fold in raspberries and chocolate chips.

5. Fill paper-lined muffin cups coated with nonstick cooking spray ⅔ full.

6. Bake at 375° for 20-25 minutes or until toothpick inserted in center of a muffin or two comes out clean.

7. Cool for 5 minutes before removing from pan to wire rack to cool.

Tip:

If using frozen raspberries, do not thaw before adding to batter.

Go-Along:

• My family enjoys crumbling fresh muffins into a bowl and serving with milk.

Pumpkin Chip Muffins

Ruth Miller

Wooster, OH

Makes 24 muffins

Prep. Time: 15 minutes

Baking Time: 16-20 minutes

Standing Time: 10 minutes

4 eggs

2 cups sugar

16-oz. can pumpkin

1½ cups vegetable oil

3 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. salt

¼ tsp. ground nutmeg

⅛ tsp. ground ginger

⅛ tsp. ground cloves

2 cups chocolate chips

1. In large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth.

2. In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt.

3. Add dry ingredients to pumpkin mixture and mix well.

4. Fold in chocolate chips.

5. Pour into paper liners or greased muffin pan, making each ¾ full.

6. Bake at 400° for 16-20 minutes or until tester inserted in middle of a muffin comes out clean.

7. Cool in pan 10 minutes before removing to wire rack.

Go-Along:

• Casseroles or soups.

Orange Bran Flax Muffins

Mary Emma Zook

Hutchinson, KS

Makes 24 muffins

Prep. Time: 20 minutes

Baking Time: 18-20 minutes

2 oranges, peeled, seeded, and chopped

½-1 tsp. finely grated orange rind

1 cup brown sugar

1 cup buttermilk or sour milk

½ cup canola or olive oil

2 eggs

1 tsp. baking soda

1½ cups raisins

1½ cups oat bran

1 cup all-purpose flour

1 cup ground flaxseed

1 cup wheat bran or wheat germ

1 Tbsp. baking powder

½ tsp. salt

1. Blend oranges, orange rind, sugar, buttermilk, oil, eggs, baking soda and raisins in a blender.

2. In a large bowl, mix oat bran, flour, flaxseed, wheat bran, baking powder and salt.

3. Pour orange mixture into dry ingredients. Mix well.

4. Divide batter evenly into greased or paper-lined muffin tins.

5. Bake at 375° for 18-20 minutes.

Variation:

Raisins may be stirred in separately at the end rather than blended.

Cheddar Garlic Biscuits

Amy Bauer

New Ulm, MN

Barbara Grannemann

Gerald, MO

Makes 9 biscuits

Prep. Time: 10 minutes

Baking Time: 8-10 minutes

2 cups buttermilk baking mix

⅔ cup milk

½ cup shredded sharp cheddar cheese

2 Tbsp. butter, melted

⅛ tsp. garlic powder

1. Mix together buttermilk baking mix, milk and cheese to form a soft dough.

2. Drop 9 spoonfuls onto ungreased baking sheet.

3. Bake at 450° for 8-10 minutes.

4. Mix butter and garlic powder and brush over warm biscuits.

Sweet Potato Biscuits

Elva Evers

Wayland, IA

Makes 18 biscuits

Prep. Time: 20 minutes

Baking Time: 12-15 minutes

2½ cups unbleached all-purpose flour

2 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. ground nutmeg

½ tsp. salt

¼ cup canola oil

¾ cup, plus 2 Tbsp., cultured nonfat buttermilk

¾ cup cooked, mashed sweet potato

1. Lightly spray a baking sheet with cooking spray.

2. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg and salt and set aside.

3. In a small bowl, combine oil, buttermilk and sweet potato. Add to dry ingredients and mix until just combined. If dough is sticky, add a little more flour.

4. Transfer dough to a floured work surface. Knead a few times and pat an 8 × 5 rectangle that’s 1” thick.

5. Dip a sharp knife in flour and cut dough into thirds lengthwise. Dip knife into flour again and cut each long strip into 6 equal pieces, making 18 squares in all.

6. Transfer biscuits to baking sheet.

7. Bake at 425° for 12-15 minutes, or until tops are golden and firm to the touch. Serve warm.

Tip:

Sometimes I cut these with a floured round biscuit cutter.

Go-Along:

• They’re good served with butter, honey or apple butter.

All-Day Apple Butter

Andy Wagner

Quarryville, PA

Makes 4 pints

Prep. Time: 30 minutes

Cooking Time: 11-13 hours

Ideal slow-cooker size: 4-qt.

5½ lbs. apples, peeled, cored and finely chopped

4 cups sugar

2 tsp. cinnamon, ground

¼ tsp. cloves, ground

¼ tsp. salt

1. Place the apples in a slow cooker.

2. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples and mix well.

3. Cover. Cook on high 1 hour.

4. Reduce heat to low and cook 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown.

5. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

6. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Take advantage of classes provided by local extension service if offered in your area. The food safety course is especially helpful.

Carolyn Leaman, Strasburg, PA

Fay Etta’s Apple Butter

Leanne Yoder

Tucson, AZ

Makes 13 cups

Prep. Time: 30 minutes

Cooking Time: 5 hours

10-12 apples, a mix of McIntosh, Yellow Delicious, Jonathan, and Ida Red

½ cup water

5-6 cups sugar depending on how sweet you like your apple butter

1 Tbsp. cinnamon

¼ tsp. ground cloves

1 cup orange juice

¼ cup lemon juice

1. Peel and chop apples. Place apples and water in cast-iron Dutch oven over low heat. Cover.

2. Cook until apples are totally soft, 30-45 minutes. Stir often.

3. Puree in food processor, blender, or food mill. There should be 2 quarts apple purée.

4. Return purée to Dutch oven. Add sugar, cinnamon, cloves, orange juice and lemon juice.

5. Cook uncovered, stirring occasionally with a straight-edged utensil so nothing sticks to the bottom and burns.

6. After cooking at least 4 hours, drop a little onto a plate and test its spreadability with a knife. It will thicken slightly as it cools.

7. Turn hot apple butter into pint jars, leaving ¼” head space. Process according to your canner’s instructions. Alternatively, store in the fridge or freeze.

Tips:

1. McIntosh, Yellow Delicious, Jonathans and Ida Reds are good choices of apples to use. Use a variety in the same batch for the best flavor.

2. Store-bought apple butter doesn’t come close to matching the pleasing flavor of homemade. It is worth every minute of the time it takes to make.

3. Tie a ribbon around a jar of apple butter for a lovely teacher’s gift that is guaranteed to please!

Variation:

Cook 4 hours on low in slow cooker, leaving lid off for last hour.

Go-Along:

• Serve on homemade bread, muffins, or crackers as you would jam, or alongside cottage cheese.

Practice safety with heat. Watch hair and loose clothing. Turn handles away from edges. Turn burners on only with pots or pans on them. Use mitts and hot pads. Presume metal is hot. Respect boiling water, and respect hot oil even more.

Rose Stewart, Lancaster, PA

Harvest Pumpkin Butter

Leah Hersberger

Dundee, OH

Makes 1½ cups

Prep. Time: 10 minutes

Cooking Time: 15 minutes

Chilling Time: 1 hour

1 cup cooked pumpkin

½ cup applesauce

⅓ cup honey

¼ cup sorghum, or molasses

¾ tsp. cinnamon

½ Tbsp. lemon juice

1. In saucepan, combine pumpkin, applesauce, honey, sorghum, cinnamon and lemon juice.

2. Bring to boil, stirring frequently.

3. Reduce heat. Simmer, uncovered, for 10-15 minutes, or until thickened.

4. Refrigerate for 1 hour before serving.

Go-Along:

• Eat with toast or crackers. Or serve with pancakes.

Microwave Lemon Curd

Sharon Easter

Yuba City, CA

Makes 1½-2 cups

Prep. Time: 5 minutes

Cooking Time: 6-10 minutes

2½ cups sugar

3 lemons, juiced, yielding about 1 cup juice

1 stick (½ cup) butter, cut in chunks

3 eggs, well beaten

1. In microwave, cook sugar and lemon juice 3 minutes on high. Stir after each minute with wire whisk.

2. Add butter and cook 1 minute. Stir.

3. Add beaten eggs.

4. Heat on high 2-5 minutes, or until thickened.

5. Whisk after every 1-2 minutes.

Go-Along:

• Serve on toast or pound cake.

Jalapeño Pepper Jelly

Jenna Yoder

Floyd, VA

Makes 3-4 pints

Prep. Time: 30 minutes

Cooking Time: 10 minutes

10 jalapeño peppers, chopped (remove seeds for a milder jelly)

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

3¼ cups sugar

¾ cup vinegar

2 3-oz. packets Certo or fruit pectin

1. In a large saucepan simmer together peppers, sugar and vinegar for 5 minutes.

2. Add Certo or pectin. Boil 1 minute.

3. Remove from heat and allow to cool.

4. Put in pretty glass jelly jars. Cover. Keeps in the refrigerator for several weeks.

Tip:

This jelly may be canned for even longer storage. Follow directions from your favorite canning resource.

Go-Alongs:

• Stir and pour a few spoonfuls over a block of cream cheese. Spread on snack crackers.

• Also very good on eggs at breakfast.

Carrot Egg Sandwich Filling

Patricia Howard

Green Valley, AZ

Makes 1½ cups

Prep. Time: 10 minutes

Chilling Time: 2 hours

4 eggs, hard-boiled and finely chopped

½ cup grated carrots

¼ tsp. curry powder

¼ tsp. salt

dash of pepper

¼ cup mayonnaise

1. Combine ingredients in a small bowl. Mix well.

2. Chill at least 2 hours before serving.

Egg Salad Sandwiches

Nadine Martinitz

Salina, KS

Irene Miller

Seymour, MO

Makes 3 cups

Prep. Time: 15 minutes

½ cup mayonnaise

2 tsp. vinegar

½ tsp. salt

¼ tsp. celery salt

¼ tsp. onion salt

1 Tbsp. prepared mustard

1 Tbsp. sugar

1 dozen hard-boiled eggs, peeled and chopped

12-16 slices bread

1. Mix mayonnaise, vinegar, salt, celery salt, onion salt, mustard and sugar together in a big bowl.

2. Add chopped eggs and mix well.

3. Spread egg filling on bread slices and assemble sandwiches.

Variations:

1. You may add 1-2 ribs chopped celery if you like a crunchy texture in egg salad.

2. Instead of vinegar, celery salt, onion salt, and mustard, add ¼ cup pickle relish and 2 Tbsp. minced fresh onion. Put a sliced tomato in the sandwich too.

Irene Miller

Chickpea of the Sea Spread

Mabel Shirk

Mt. Crawford, VA

Makes 2 cups

Prep. Time: 15 minutes

15-oz. can garbanzo beans, rinsed and drained

½ cup finely chopped celery

¼ cup finely chopped onions

1 Tbsp. lemon juice

¼ cup mayonnaise or salad dressing

2 Tbsp. pickle relish

crackers or bread

1. Place beans in food processor and process until coarsely chopped, or mash with potato masher.

2. Place in bowl. Add celery, onions, lemon juice, mayonnaise and pickle relish.

3. Mix well. Chill for 1 hour before serving. Serve on crackers or as a sandwich spread.

Go-Along:

• Soup, relish tray, applesauce, and cookies.

Grilled Cheese & Mushroom Sandwiches

Mary Anne Cressman Musser

Lancaster, PA

Makes 4 sandwiches

Prep. Time: 15 minutes

Cooking Time: 10-15 minutes

⅓ cup mayonnaise

2 tsp. vegetarian Worcestershire sauce

1 tsp. prepared mustard

2 cups shredded cheese

2 cups finely chopped mushrooms

2 Tbsp. minced onion

8 slices whole wheat bread

butter

1. Mix together mayonnaise, Worcestershire sauce, mustard, cheese, mushrooms and onion.

2. Spread butter on slices of bread.

3. Place mushroom mixture between two slices of bread with buttered sides out.

4. Place sandwiches on hot griddle or skillet.

5. Cook on both sides for 4-6 minutes per side until cheese is melted and bread is golden.

Gourmet Oven Grilled-Cheese Sandwiches

Jennifer Kauffman

Ames, IA

Makes 2 sandwiches

Prep. Time: 10 minutes

Baking Time: 16 minutes

4 slices of bread

butter or olive oil

1 Tbsp. pesto

½ cup minced black olives, or kalamata olives

4 slices cheddar cheese, divided

1 tomato, thinly sliced

1. Butter or brush with olive oil one side of each of the 4 slices of bread.

2. Place 2 of the slices butter-side down on a baking sheet.

3. Spread a thin layer of pesto on those two pieces of bread.

4. Divide olives among bread slices spread with pesto. Add one slice of cheese on top of each one.

5. Top each with a slice of tomato. Add the remaining pieces of cheese on top of tomatoes.

6. Cover each with the last slice of bread, butter-side up.

7. Bake at 450° for 6-8 minutes until golden brown on the bottom, the side touching the baking sheet. Flip and bake an additional 6-8 minutes, or until golden brown on the other side and cheese is melted.

Tip:

This recipe can easily be multiplied to serve hot grilled cheese sandwiches to a group of people. It’s much easier and more efficient than standing over the stove-top!

Go-Along:

• Tomato Basil Bisque.

Three-Cheese Quesadillas

Judi Robb

Manhattan, KS

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 4 minutes per quesadilla

1 Tbsp. butter

4 8" flour tortillas

2 oz. (¼ of 8-oz. pkg.) cream cheese, softened

¼ cup shredded sharp cheddar cheese

¼ cup shredded Monterey Jack cheese

2 Tbsp. chopped onion

2 Tbsp. minced fresh cilantro

2 tsp. chopped ripe olives

¼ cup salsa

sour cream, optional

1. Spread butter lightly on one side of each tortilla.

2. Spread cream cheese on half of the side without butter.

3. Sprinkle cheeses, onion, cilantro and olives over cream cheese.

4. Fold other half of each tortilla over cheeses, buttered side up, making each tortilla a half-moon shape.

5. Cook on griddle over medium heat, 1-2 minutes on each side.

6. Cut into wedges.

7. Serve with salsa and sour cream if you wish.

Soy Sloppy Joes

Andrew Schrock

Catlett, VA

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

1 Tbsp. oil

1 onion, diced

1 bell pepper, diced

1 celery rib, diced

1 jalapeño, seeds removed, diced

1 tomato, diced

1 Tbsp. minced garlic

½ tsp. salt

1 tsp. black pepper

2 tsp. cumin

½ tsp. cayenne

2 cups ketchup

2 cups tomato juice

2 lbs. soy crumbles, or broken soy rolls

burger buns, or bread

1. In a nonstick skillet, heat oil. Sauté onion, bell pepper, celery, jalapeño, tomato and garlic until soft, about 5 minutes.

2. Add salt, pepper, cumin, cayenne, ketchup, tomato juice and soy crumbles.

3. Bring to a boil and simmer until desired consistency is reached, 5-10 minutes.

4. Serve on burger buns or your favorite bread.

Tip:

This is a little bit spicier than traditional sloppy joes. If you prefer it less spicy, do not use the jalapeños and/or the cayenne.

Go-Along:

• Home fries and salad.

Veggie Sandwiches

Esther S. Martin

Ephrata, PA

Makes 2 servings

Prep. Time: 15 minutes

Cooking Time: 3-5 minutes

4 slices crusty French bread

butter or cooking spray

6 button mushrooms, sliced

½ cup shredded carrots

2 Tbsp. hot pepper jam, or to taste

4 slices mozzarella cheese

1 avocado, sliced

1 cup baby spinach

4 slices tomato

1. Butter each piece of bread on both sides, or spray with cooking oil.

2. Grill over medium heat until golden brown, flipping once.

3. In a skillet, lightly sauté mushrooms and carrots.

4. To make sandwiches, spread pepper jam on two pieces of grilled bread.

5. Divide cheese, avocado, mushrooms and carrots, spinach and tomato evenly between the two pieces of bread spread with jam.

6. Place second piece of bread on top.

Go-Along:

• Dill pickle and salad.

Broiled Vegetable Sandwiches

Pat Bechtel

Carlisle, PA

Makes 2-3 servings

Prep. Time: 20 minutes

Baking Time: 10-14 minutes

6 slices peeled eggplant, ¼” thick

½ cup sliced yellow squash

⅓ cup sliced zucchini, ¼” thick

2 slices red onion, ¼” thick

cooking spray or olive oil

1 tsp. Italian herb seasoning

dash cayenne pepper

2-3 hard rolls, split and toasted

5 tsp. mayonnaise

2 fresh basil leaves

2-4 spinach leaves

1 cup julienned roasted red sweet pepper

2 slices tomato

2 tsp. minced seeded jalapeño pepper

1. In large bowl, combine eggplant, squash, zucchini, and onion.

2. Spray lightly with cooking spray or toss with olive oil.

3. Add Italian seasoning and cayenne and toss to coat vegetables.

4. Arrange in single layer in 10 × 15 baking pan coated with cooking spray.

5. Broil 4-6” from heat for 5-7 minutes on each side or until tender and browned.

6. Spread rolls with mayonnaise. Layer with basil, spinach, red peppers, tomato and jalapeño on bottom half of rolls.

7. Top with broiled vegetables. Cover with top half of roll.

Variation:

The vegetables may be grilled in a basket for 5-7 minutes on each side.

Go-Along:

• Macaroni or potato salad.

Mushroom Sliders

Donna Treloar

Muncie, IN

Makes 4 servings

Prep. Time: 15 minutes

Standing Time: 1 hour

Cooking Time: 10 minutes

2 large portabello mushrooms, stems removed

¼ cup balsamic vinaigrette

¼ tsp. salt

¼ tsp. freshly ground pepper

½ cup garlic herb spread

8 small rolls, slider-size

8 tomato slices

8 red onion slices

1. Place mushrooms and vinaigrette in large resealable bag.

2. Toss to coat, and then marinate for 1 hour.

3. Remove mushrooms. Season both sides with salt and pepper.

4. Spray a grill pan with cooking spray.

5. Place mushrooms on grill and cook over medium heat, 8-10 minutes, turning once.

6. Meanwhile, split the rolls. Toast in toaster oven or place on grill with mushrooms. Allow rolls to warm up and get crispy on edges.

7. Remove mushrooms from grill to drain on paper towels.

8. Cut each mushroom in 4 pieces.

9. Spread garlic spread on both sides of toasted rolls.

10. Top with mushrooms, tomato, and onion. Serve hot.

Tip:

If you wish, melt a slice of cheese on top of the mushrooms on each sandwich.

Go-Along:

• Raw vegetables and chips.

Mushroom Burgers

Melva Baumer

Mifflintown, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 6 minutes

2 eggs, beaten

2 cups (about 8 oz. whole) finely chopped fresh mushrooms

½ cup dry bread crumbs

½ cup shredded cheddar cheese

½ cup finely chopped onion

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. dried thyme

¼ tsp. pepper

1 Tbsp. oil

1. In large bowl, combine eggs, mushrooms, bread crumbs, cheese, onion, flour, salt, thyme and pepper.

2. Shape into 4 patties.

3. In large skillet, cook patties in oil over medium heat, for 3 minutes on each side or until crisp and lightly browned.

4. Serve on rolls.

BBQ Tofu Baguette

Meg Suter

Goshen, IN

Makes 2 servings

Prep. Time: 15 minutes

Standing Time: 2-12 hours

Cooking Time: 8 minutes

1 Tbsp. honey or sweet chili sauce

1 Tbsp. tomato ketchup

1 Tbsp. soy sauce

¼ tsp. smoked paprika, optional

4½ oz. firm tofu, patted dry and cut into 4 long slices

olive oil, for brushing

1 small baguette

1 lettuce leaf, shredded

1 tomato, seeded and thinly sliced

1. In a shallow dish, mix together honey, ketchup, soy sauce and paprika for the marinade.

2. Place the tofu slices in the dish with the marinade. Spoon the marinade over the tofu so it is well coated. Let set for at least 2 hours or overnight.

3. Generously brush a griddle pan with olive oil, then heat until hot.

4. Carefully put the tofu slices in the pan. Cook 4 minutes on each side until golden, occasionally spooning marinade over top.

5. Slice the baguette lengthwise. Cut each half in half.

6. Place two of the tofu slices in the baguette and top with half the lettuce and tomato. Close up the baguette and press down lightly.

7. Repeat with the remaining two halves of the baguette and vegetables.

Spicy Mexican Bean Burgers

Lois Hess

Lancaster, PA

Makes 6 servings

Prep. Time: 20 minutes

Baking Time: 15-20 minutes

16-oz. can red kidney beans

½ onion, chopped

½ green bell pepper, chopped

1 carrot, steamed and mashed

2 Tbsp. salsa, plus more for serving

1 cup whole wheat bread crumbs

½ cup whole wheat flour

½ tsp. black pepper, optional

dash of chili powder

6 whole wheat buns

lettuce

6 tomato slices

1. Rinse and drain the kidney beans. Pour the beans into a medium mixing bowl. Mash.

2. Add onion, pepper, carrot, salsa, bread crumbs, flour, black pepper if you wish, and chili powder. Mix well.

3. Add more flour to create a firmer mixture or more salsa if mixture is too stiff.

4. Divide and form into 6 balls. Flatten into patties.

5. Place on a baking sheet, lightly oiled. Bake at 400° for 15-20 minutes, or until firm and brown.

6. Serve on a whole wheat bun with lettuce, tomato and salsa.

Go-Along:

• Carrot salad.

Soybean Burgers

Teresa Martin

Strasburg, PA

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 8-12 minutes

1 cup cooked soybeans, drained

1 cup cooked brown rice

1 onion, coarsely chopped

1 cup whole wheat bread cubes

2 Tbsp. chopped fresh parsley

2 eggs, beaten

1 tsp. salt

½ tsp. celery salt

½ tsp. garlic salt

2 tsp. vegetarian Worcestershire sauce

½ cup dry bread crumbs or wheat germ

oil

1. Combine soybeans, rice, onion and bread in a food processor. Blend until mostly smooth.

2. Add parsley, eggs, salt, celery salt, garlic salt and Worcestershire sauce. Pulse briefly until mixed.

3. Form into 4 patties. Coat each patty with dry bread crumbs or wheat germ.

4. Fry in hot skillet with a small amount of oil for 4-6 minutes on each side, until browned.

Tip:

After step 3, the patties can be stacked between waxed paper and frozen. Thaw and cook later. They can also be grilled instead of fried.

Go-Along:

• Warm buns, lettuce, tomato, and homemade relish.

When you need bread crumbs, grate slices of frozen bread on a grater to make crumbs.

Bonnie Whaling, Clearfield, PA

Bean Burgers

Gloria Yurkiewicz

Washington Boro, PA

Makes 8 servings

Prep. Time: 20 minutes

Baking Time: 18-20 minutes

2 cups cooked beans of your choice, drained

⅔ cup sunflower seeds, ground

¼ cup chopped onion

½ tsp. chili powder

1 tsp. salt

2 Tbsp. olive oil

4 Tbsp. ketchup

½ cup wheat germ

8 slices cheese, American or cheddar

8 whole-grain buns

1. Put beans in a mixing bowl. Mash.

2. Add seeds, onion, chili powder, salt, oil, ketchup and wheat germ.

3. Form into 8 patties.

4. Cover each patty with a cheese slice.

5. Place on a lightly oiled baking sheet.

6. Bake at 350° for 12-15 minutes, until hot through.

7. Add a cheese slice to each burger and bake 3-5 minutes longer, until cheese is melted.

8. Serve on a whole-grain bun.

Variation:

You can use dried beans, soaked overnight and cooked until soft. You can also experiment with raw or toasted sunflower seeds and wheat germ.

Go-Along:

• Chips, pickles, salad.

Lemon Dill Garbanzo Patties

Kim Patrick

Norwood, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 20 minutes

2 garlic cloves

½ red onion, cut into 3 cubes

1 chopped celery rib

1 cup cremini mushrooms

¼ cup flat-leaf parsley, packed

¼ cup chopped fresh dill

15-oz. can garbanzo beans, rinsed and drained

juice of 1 lemon

zest of 1 lemon

½ cup rolled oats

1 egg white

1 tsp. salt

1 Tbsp. olive oil

2 whole wheat pitas, halved and warmed

2 cups shredded romaine lettuce

1. Place garlic, onion, celery, mushrooms, parsley and dill in food processor. Pulse until finely chopped.

2. Add garbanzo beans, lemon juice, lemon zest, oats, egg whites and salt.

3. Pulse 3-4 times until a chunky mixture forms.

4. Form into 4 patties.

5. Heat oil in large skillet over medium heat.

6. Add patties and cook 4-5 minutes per side, until lightly browned and heated through.

7. Place each patty into half a pita and top with lettuce.

Go-Along:

• Cucumber salad.

Judy’s Bean Burgers

Judy Houser

Hershey, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 10-15 minutes

2 cups cooked lentils, drained

1 cup cooked garbanzo beans, drained

1 Tbsp. soy sauce

1 Tbsp. chopped fresh parsley

¼ cup ketchup

¼ cup finely chopped onion

¼ cup quick oats

1 egg

salt and pepper, to taste

1. In a medium bowl, mash lentils and garbanzos with potato masher.

2. Add soy sauce, parsley, ketchup, onion, oats, egg, salt and pepper. Mix well.

3. Shape into 4-6 patties.

4. Fry in lightly oiled skillet over medium heat for 5-6 minutes on each side.

Go-Along:

• These burgers are delicious in a roll with sliced tomato, onion and lettuce.

Garbanzo Vegetable Burgers

Elaine Hostetler

Goshen, IN

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 10-14 minutes

2 cups cooked, mashed garbanzo beans

1 rib celery, finely chopped

1 carrot, finely chopped

3 Tbsp. minced onion

¼ cup whole wheat flour

salt and pepper, to taste

2 tsp. oil

sandwich buns

lettuce

tomato

1. Mix beans, celery, carrot, onion, flour, salt and pepper in a bowl.

2. Form 6 flat patties.

3. Heat oil in frying pan over medium heat. Fry burgers in oiled pan until golden brown on each side, 5-7 minutes per side.

4. Serve in a bun with lettuce and tomato.

Golden Garbanzo Patties

Mabel Shirk

Mt. Crawford, VA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 20 minutes

2 15-oz. cans garbanzo beans

1½ cups quick oats

¼ tsp. garlic powder

1 tsp. salt

dash of pepper

2-4 Tbsp. olive oil

1. Drain garbanzo beans, reserving ½ cup liquid.

2. Process beans and ½ cup liquid in food processor or blender to achieve a smooth thick paste.

3. Place garbanzo purée in mixing bowl. Add oats, garlic powder, salt, and pepper. Mix.

4. Shape into 8 patties.

5. In heavy skillet, heat oil and fry patties until golden brown on each side.

Tip:

Garnish the serving platter of patties with fresh parsley.

Go-Along:

• Baked potatoes, cranberry sauce, green beans.

Sunburgers

Christie Detamore-Hunsberger

Harrisonburg, VA

Makes 12 servings

Prep. Time: 30 minutes

Standing Time: 30 minutes

Cooking/Baking Time: 25-30 minutes

3¼ cups water

¼ cup soy sauce

1 tsp. onion powder

¼ tsp. garlic powder

⅛-¼ tsp. cayenne pepper to taste, optional

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. dried marjoram

¼ cup raw sunflower seeds

2 Tbsp. nutritional yeast flakes, optional

3 cups rolled oats

1. Combine water, soy sauce, onion powder, garlic powder, cayenne, thyme, sage, marjoram, sunflower seeds and nutritional yeast flakes. Bring to a boil.

2. Add rolled oats to boiling mixture. Remove from heat and stir, mixing well.

3. Cover with lid. Let sit for 20 minutes.

4. When cool enough to handle, drop by 12 spoonfuls onto greased baking sheet. Press down into patties.

5. Bake at 350° for 15 minutes. Turn patties over and bake for another 15 minutes.

Tips:

1. You can double this recipe and pat into a greased rimmed baking sheet. Bake 25-30 minutes. Cut into squares to serve.

2. Cool completely after baking, wrap, and freeze. These freeze well and pack well in a lunch. When reheating, thaw and heat on a non-stick skillet or in the microwave.

Go-Along:

• We like to eat them plain or with ketchup/Dijon mustard mixed.

Crazy-Crust Pizza

Amy Bauer

New Ulm, MN

Makes 4 servings

Prep. Time: 15 minutes

Baking Time: 40 minutes

Standing Time: 10 minutes

½ cup all-purpose flour

dash of salt and pepper, to taste

¼ tsp. Italian herb seasoning

1 egg

⅓ cup milk

¼ cup black or green olives

¼ cup chopped red and green bell peppers

2 Tbsp. chopped onion

any other veggie pizza toppings you like

1 cup pizza sauce

1 cup shredded mozzarella cheese

1. Mix flour, salt, pepper, Italian seasonings, egg and milk in a bowl.

2. Pour into a 9” greased pie pan. Spread with olives, peppers, onions, and other veggie pizza toppings you like.

3. Bake at 350° for 25 minutes.

4. Remove from oven and top with sauce and cheese. Return to oven.

5. Bake another 10-15 minutes at 350°. Allow to sit 10 minutes before cutting in wedges.

Go-Along:

• A lettuce salad.

Vegetable Rice Pizza

Karen L. Gingrich

Bernville, PA

Diane Myers

Brunswick, ME

Makes 8-10 servings

Prep. Time: 30 minutes

Baking Time: 15 minutes

3 cups cooked rice

1 egg, beaten

⅔-1 cup tomato sauce

2 tsp. Italian herb seasoning

¼ tsp. garlic powder

1 tsp. pepper

1 Tbsp. grated Parmesan cheese

1 cup sliced mushrooms

¾ cup sliced zucchini

¼ cup diced red bell peppers

1 Tbsp. dried parsley

2-3 cups shredded mozzarella cheese

1. Combine rice and egg in mixing bowl.

2. Spread on pizza pan or 9 × 13 baking dish.

3. Bake at 400° for 5 minutes.

4. Combine sauce, Italian seasoning, garlic powder and pepper.

5. Spread on rice.

6. Sprinkle with Parmesan cheese.

7. Layer with mushrooms, zucchini, peppers and parsley.

8. Top with mozzarella cheese.

9. Bake at 400° for 8-10 minutes.

Variations:

1. You may bake the rice and spread with re-fried beans and top with cheese. Bake and serve.

Karen L. Gingrich

2. Use your choice of pizza toppings.

Diane Myers

Go-Along:

• Salad goes well with any pizza!

Zucchini Pizza

Anna King

Andover, NY

Orpha Herr

Andover, NY

Makes 6-8 servings

Prep. Time: 30 minutes

Baking Time: 25-30 minutes

3 cups shredded zucchini

3 eggs, beaten

⅓ cup all-purpose flour

1 tsp. dried oregano, divided

1 tsp. dried basil, divided

¼ teaspoon salt

1 cup sliced ripe olives

⅔ cup sliced green onions

½ cup chopped green pepper

2 cups shredded mozzarella cheese

2-3 medium tomatoes, peeled and thinly sliced

1. Press excess liquid from zucchini by putting it in a mesh strainer or kitchen towel. Place drained zucchini in a bowl.

2. Add eggs, flour, ½ teaspoon oregano, ½ teaspoon basil and salt. Mix well.

3. Spread evenly over the bottom of a greased 9 × 13 baking pan.

4. Bake at 450° for 8-10 minutes. Remove from oven and set on a wire rack.

5. Reduce heat to 350°. Sprinkle zucchini crust with olives, onion slices, green peppers, cheese, and remaining oregano and basil.

6. Cover with tomato slices.

7. Return pan to oven and bake at 350° for 10-15 minutes.

Hoagie Pizza

Jolene Good

Lebanon, PA

Makes 4 servings

Prep. Time: 15 minutes

Baking Time: 15 minutes

Standing Time: 30-60 minutes

¾ cup mayonnaise

¼ cup Dijon mustard

4 Tbsp. dill pickle juice

12" baked pizza crust

8 oz. shredded mozzarella cheese

½ head lettuce, torn into bite-sized pieces

2 tomatoes, sliced

sweet peppers, black olives, onions, or any vegetable you like

Italian dressing

1. Mix mayonnaise, mustard and pickle juice. Spread over pizza crust.

2. Sprinkle cheese on top.

3. Bake at 400° for 15 minutes. Let pizza cool 30-60 minutes.

4. Top with lettuce, tomatoes, and other veggies.

5. Drizzle with Italian dressing.

New Mexican Pizza

Doreen Miller

Albuquerque, NM

Makes 4 servings

Prep. Time: 45 minutes

Baking Time: 28-32 minutes

1½ cups all-purpose flour

½ cup cornmeal

3 tsp. baking powder

½ tsp. salt

⅓ cup shortening

⅓ cup grated cheese

¾ cup milk

½ cup chopped onion

½ cup chopped bell pepper

1 clove garlic, minced

2 Tbsp. olive oil

15-oz. can re-fried beans

15-oz. can garbanzo beans, drained

4½-oz. can green chilies

4-oz. can sliced mushrooms, drained

1 cup salsa

¾ cup grated cheese

1. In a large bowl, mix flour, cornmeal, baking powder, salt, shortening, cheese and milk for the crust. Knead until smooth.

2. Roll out or pat into a 12” pizza pan.

3. Bake at 375° for 8 minutes. Remove from oven.

4. Meanwhile, sauté onion, peppers and garlic in olive oil in skillet. Drain.

5. Spread the re-fried beans over the partially baked crust.

6. Sprinkle the drained garbanzo beans evenly over the pizza.

7. Add the green chilies, mushrooms, and sautéed onion, peppers and garlic. Spoon salsa over all.

8. Top with grated cheese.

9. Bake at 375° for 20-25 minutes.

Go-Along:

• Salsa and sour cream as dipping sauces. Crisp green salad with light dressing.

When reheating pizza, use the defrost setting in the microwave for 1-2 minutes. Then, heat on high for 15-30 seconds. The pizza will not become hard or dry.

Edwina Stoltzfus, Narvon, PA

Caprese Pizza

Leanne Yoder

Tucson, AZ

Abigail Thompson

Millersville, PA

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 20 minutes

2 cups fresh basil leaves, packed

¼ cup pine nuts or walnuts

¼ cup olive oil

½ cup grated Parmesan cheese

3 cloves garlic, minced

1 whole wheat pizza dough of your choice

1-2 large tomatoes, thinly sliced

2 cups ricotta cheese

1. Make the pesto. Put the basil, pine nuts or walnuts, olive oil, Parmesan cheese and garlic in a food processor.

2. Blend until the basil is finely chopped. Turn off processor and scrape down the sides. Add a little extra oil as needed to make the pesto blend better.

3. Press out dough on a greased pizza pan or cookie sheet. Spread pesto evenly over the dough.

4. Top generously with tomato slices and dollops of ricotta cheese.

5. Bake in a 400° oven for 20 minutes or until crust is turning brown.

Tip:

This pesto sauce is also delicious over pasta. This recipe makes ½ pint, and it freezes well. Freezing it in ice-cube trays, then storing the cubes in a freezer bag, makes it easy to take out just the amount needed, usually about one cube per serving.

Variation:

Use ½ cup Buitoni Pesto instead of making it. Use 1½ cups grated mozzarella instead of the ricotta. Layer tomato slices between layers of mozzarella.

Abigail Thompson

Tuscan Pizza with Garlic Cream Sauce

Jenny Unternahrer

Wayland, IA

Makes 8-10 servings

Prep. Time: 25 minutes

Cooking/Baking Time: 50 minutes

1 Tbsp. olive oil

½ tsp. minced garlic

1 Tbsp. flour

2 cups half-and-half

½ cup white wine

⅓ cup chopped cooked spinach (frozen or fresh is fine)

1-1½ cups shredded Parmesan cheese

your favorite pizza crust, homemade or store-bought

1-2 cups spinach leaves

4-6 Roma tomatoes, thinly sliced

2 cups shredded mozzarella

1. Make the garlic cream sauce. Drizzle olive oil in saucepan.

2. Add garlic and sauté briefly so as not to burn the garlic.

3. Add flour. Whisk and cook until bubbly.

4. Add half-and-half, wine and spinach. Cook over low heat, stirring, until just barely boiling.

5. Turn off heat. Add Parmesan and stir until blended. Set aside.

6. To make the pizza, press pizza crust into 11 × 15 rimmed jelly-roll pan.

7. Spread garlic cream sauce onto pizza crust.

8. Top with spinach leaves using as much or as little as you like.

9. Layer over sliced tomatoes and cheese.

10. Bake according to your pizza crust directions, or until lightly brown.

White Veggie Pizza

Marjorie Nolt

Denver, PA

Makes 6-8 servings

Prep. Time: 45 minutes

Baking Time: 20-25 minutes

pizza dough of your choice, enough to make 1 crust

3 Tbsp. ranch dressing

1 tsp. garlic salt

2 cups shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

½ cup shredded provolone cheese

3 medium tomatoes, thinly sliced

1 medium green bell pepper, thinly sliced into rings

1 small onion, thinly sliced

½ tsp. dried basil

½ tsp. dried oregano

¼ tsp. pepper

½ cup shredded Parmesan cheese

1. Lay pizza crust on pizza pan. Build up edges slightly. Cover and let rise for 30 minutes.

2. Spread with thin layer of ranch dressing. Sprinkle with garlic salt.

3. Combine mozzarella, Monterey Jack and provolone cheese in small bowl.

4. Sprinkle cheese over ranch dressing and garlic salt.

5. Layer the tomatoes, peppers and onion over top. Sprinkle with basil, oregano, pepper and Parmesan cheese.

6. Bake at 425° for 20-25 minutes or until crust is golden brown and cheese is melted.

Personal Portabello Pizzas

Barb Yoder

Angola, IN

Makes 4 servings

Prep. Time: 10-15 minutes

Baking Time: 15-20 minutes

4 large portabello mushrooms

1 cup spaghetti sauce, divided

¼ cup diced onions, divided

¼ cup sliced green olives, divided

½ cup shredded mozzarella cheese, divided

1. Clean and remove stems from mushrooms.

2. Place portabello caps on sprayed cookie sheet with stem-side up.

3. Pour ¼ cup sauce on each mushroom.

4. Sprinkle with onions, olives, and cheese.

5. Bake at 375° for 15-20 minutes.

Tip:

Cut into quarters for a tasty, attractive appetizer.

Variation:

If you have time, bake the caps alone for 15 minutes. Then pile on toppings and bake 15-20 more minutes. This makes the pizzas less watery.

Go-Along:

• Fresh lettuce salad.

Soups, Stews, and Chilis

Jamaican Red Bean Stew

Andy Wagner

Quarryville, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

2 cups sliced carrots

3 scallions, chopped

1 sweet potato, diced

15-oz. can tomatoes, drained and diced

2 tsp. curry powder

½ tsp. dried thyme

¼ tsp. red pepper flakes

¼ tsp. ground allspice

salt and freshly ground black pepper, to taste

2 16-oz. cans dark red kidney beans, rinsed and drained

1 cup unsweetened coconut milk

1-2 cups unsalted vegetable broth or water

1. Pour the oil into a 4-qt. slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.

2. Add carrots, scallions, sweet potato and tomatoes to the cooker.

3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.

4. Add the beans, coconut milk and broth.

5. Reduce heat to low, cover, and cook on low for 6-8 hours.

Variations:

1. Use light coconut milk or reduce the amount to ½ cup for less saturated fat and calories.

2. Reduce sodium in this recipe by eliminating added salt, by thoroughly rinsing the canned beans and by using unsalted canned tomatoes.

Cut back on the amount of meat in your family’s meals by using a can of drained, rinsed beans or 2 cups of cooked starchy beans for half of the meat in your casseroles, chili, etc. You’ll save money, while increasing fiber, vitamins, and minerals.

Janelle Glick, Lancaster, PA

Chipotle Navy Bean Soup

Rebecca Weybright

Manheim, PA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 8 hours

Standing Time: 12 hours

Ideal slow-cooker size: 5-qt.

1½ cups dried navy beans, soaked overnight

1 onion, chopped

1 dried chipotle chili, soaked 10-15 minutes in cold water

4 cups water

1-2 tsp. salt

2 cups canned tomatoes with juice

1. Drain soaked beans.

2. Add to slow cooker with onion, chili and water.

3. Cover and cook on low for 8 hours until beans are creamy.

4. Add salt and tomatoes.

5. Puree soup, using an immersion blender.

Tips:

1. You can serve this soup without puréeing it.

2. Dried chipotles can be found in Hispanic grocery stores and most large grocery stores. A few canned chipotles may be puréed with the beans if dried are not available.

Go-Along:

• Serve with warmed corn tortillas or cheese quesadillas and a salad of crunchy greens, such as Romaine lettuce with a creamy dressing.

Butter Bean Veggie Soup

Irene Zimmerman

Lititz, PA

Kay Magruder

Seminole, OK

Renae Hege

Midville, GA

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

3 ribs celery, chopped

3 medium carrots, chopped

1 small onion, chopped

2 Tbsp. olive oil

3 Tbsp. flour, or potato flakes

2 14-oz. cans vegetable broth

2 15-oz. cans butter beans, rinsed and drained

15-oz. can stewed tomatoes, diced

1 tsp. dried basil

½ tsp. salt

½ tsp. dried parsley flakes

¼ tsp. pepper

1. In a saucepan, sauté and stir celery, carrots and onions in olive oil until tender.

2. Stir in flour until blended. Turn off heat. Stir in vegetable broth.

3. Pour mixture into slow cooker, swishing to get all the vegetables out of the saucepan.

4. Add beans, tomatoes, basil, salt, parsley and pepper.

5. Cook on low for 2-3 hours.

Variation:

Add 1½ cups cooked brown rice at the end. Omit basil and add ¼ tsp. ginger. Use seasoned salt instead of regular salt.

Renae Hege

Southwestern Soup

Elena Yoder

Albuquerque, NM

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours 10 minutes

Ideal slow-cooker size: 5-qt.

1 Tbsp. olive oil

1 cup chopped onions

1 cup chopped celery

6 cups vegetable broth

10-oz. pkg. frozen corn

15-oz. can black beans, rinsed and drained

15-oz. can diced tomatoes

4-oz. can chopped green chilies

1 tsp. ground cumin

2 tsp. chili powder

salt to taste

chopped fresh cilantro, for garnish

1. In a skillet, heat oil. Add onions and celery. Stir and fry until tender, 5-10 minutes.

2. Place onions, celery, broth, corn, beans, tomatoes, chilies, cumin, chili powder and salt in slow cooker.

3. Cook, covered, on low 4 hours.

4. Sprinkle fresh cilantro into soup before serving.

Go-Along:

• Tortilla chips and potato salad.

Large Quantity Pasta Bean Soup

Betty Moore

Avon Park, FL

Makes 8-10 (45-55) servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

(large quantity amounts are in parentheses)

2 (6) large onions, diced

2 Tbsp. (⅔) cup oil

4 (18) garlic cloves, minced

3 (12) 16-oz. cans kidney beans, rinsed, drained

1 (4) 28-oz. cans Italian crushed tomatoes

1 (3) 32-oz. cans vegetable broth

1 (4) Tbsp. salt

1 Tbsp. (¼ cup) dried oregano

½ (1-2) tsp. pepper

1 (3) 1-lb. pkgs. spaghetti, pasta strands broken into 4 pieces

Parmesan cheese, optional

1. (large quantity amounts are in parentheses)

2. In large soup kettle, sauté onions in oil.

3. Add garlic. Cook and stir 2 minutes.

4. Add beans, tomatoes, broth, salt, oregano and pepper.

5. Separately, cook spaghetti according to package directions. Drain.

6. Just before serving, stir in spaghetti.

7. Serve sprinkled with Parmesan cheese if you wish.

Tip:

The large quantity is great for soup suppers at church.

Keep chopped and measured onions in the freezer for including in recipes.

Ruth Miller, Wooster, OH

Beans ’n’ Greens

Teri Sparks

Glen Burnie, MD

Makes 10 servings

Prep. Time: 30 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4- or 5-qt.

1 lb. dried 13-bean mix

5 cups vegetable broth

¼ cup green onions, chopped

½ tsp. black pepper

2 Tbsp. dried parsley

1 yellow onion, coarsely chopped

3 cloves garlic, chopped

1 Tbsp. olive oil

6 cups fresh kale, torn in 2” pieces

Greek yogurt or sour cream, optional

1. Rinse and place beans in 4-quart slow cooker.

2. Add broth, green onions, pepper and parsley.

3. In skillet, sauté yellow onion and garlic in oil. Add to beans in slow cooker.

4. Pile kale on top of bean mixture and cover with lid (crock will be very full).

5. Cook on high for 1 hour. Greens will have wilted some, so stir to combine all ingredients. Replace lid.

6. Cook on low for 6-8 hours.

7. Top individual servings with dollops of Greek yogurt if you wish.

Go-Along:

• Good crusty brown bread.

Veggie Pea Soup

Diana Kampnich

Croghan, NY

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 5-qt.

1 lb. package (2 cups) dry split green peas

1 large onion, diced

2 ribs celery, diced

4 carrots, diced

2 medium potatoes, unpeeled, diced

8 cups water

2 tsp. garlic

1 tsp. seasoned salt

⅛ tsp. pepper

2 Tbsp. cider vinegar, optional

1. Mix peas, onion, celery, carrots, potatoes, water, garlic, seasoned salt and pepper in slow cooker.

2. Cover. Cook on low 6 hours. If you wish, add vinegar just before serving.

Go-Along:

• Cornbread.

Pea and Rice Soup

Diana Kampnich

Croghan, NY

Ruth Nolt

Leola, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 5-qt.

1 cup dried green peas

1 cup dried yellow peas

3 carrots, diced

2 ribs celery, diced

1 onion, diced

1 cup raw brown rice

1½ tsp. salt

¼ tsp. pepper

½ tsp. dried marjoram

4 cups water

4 cups tomato juice

1. Mix ingredients in slow cooker.

2. Cook on high 1 hour. Reduce heat to low for 5-6 hours.

Spicy Pea Soup

Janice Sams

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 70 minutes

¾ cup dried green split peas

2 Tbsp. canola oil

2 cups chopped plum tomatoes

4 scallions, sliced

1 cup chopped carrots

1½ Tbsp. curry powder

5 cups water or vegetable stock

1 Tbsp. tamari or soy sauce

salt, to taste

freshly ground pepper, to taste

minced fresh parsley, for garnish

sour cream, for garnish

1. Rinse the split peas, drain and set aside.

2. Heat the oil in a soup pot. Stir in the tomatoes and cook over medium-high heat for 2 to 3 minutes, stirring frequently.

3. Toss in the split peas, sliced scallions and carrots. Continue to cook for 5 minutes.

4. Stir in the curry powder and cook for 1 minute, stirring continually.

5. Add water and lower the heat to simmer. Cover the pot and cook for 1 hour.

6. Stir in the tamari and season to taste with salt and freshly ground pepper.

7. Garnish soup bowls with chopped parsley and a dollop of sour cream.

Tip:

Omit sour cream for a vegan dish.

Baby Beans Soup

Rebekah Zehr

Lowville, NY

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 6-qt.

2 cups chopped onions

6 garlic cloves, minced

2 Tbsp. olive oil

½ tsp. salt

1 cup diced celery

2 cups chopped red and green bell peppers

1 small fresh chili, seeds removed, minced

1 tsp. dried oregano

½ tsp. dried thyme

2 tsp. ground cumin

½ tsp. black pepper

2 cups water

1½ cups canned diced tomatoes, undrained

15-oz. can black-eyed peas, rinsed and drained

15-oz. can black beans, rinsed and drained

15-oz. can other small bean of your choice, rinsed and drained

¼ cup smoke-flavored barbecue sauce

tortilla chips, crushed, for garnish

jalapeño Jack cheese, shredded, for garnish

Greek yogurt, for garnish

1. Combine everything in slow cooker except garnishes.

2. Cook on low until vegetables are tender, 3-4 hours.

3. Taste for salt. Add more if needed.

4. Ladle into soup bowls and top each with tortilla chips, shredded cheese, and a dollop of Greek yogurt.

Variation:

Fresh or frozen corn can be added to the soup near the end of the cooking time.

Ribollita

Orpha Herr

Andover, NY

Makes 6-8 servings

Prep. Time: 20 minutes

Standing Time: 8 hours or overnight

Cooking Time: 6-7 hours

Ideal slow-cooker size: 5-qt.

1 cup dried white beans

4 cups water, divided

3 Tbsp. olive oil

¾ cup chopped onion

2 tsp. minced garlic

1 cup finely chopped celery

1 cup finely chopped carrots

3 cups water

4 cups thinly sliced green cabbage

2 cups chopped tomatoes, fresh or canned

1 Tbsp. dried parsley leaves

1 tsp. dried rosemary

1 tsp. dried oregano

½ tsp. dried thyme leaves

⅛ tsp. black pepper

1 cup water, optional

2 tsp. salt

grated Parmesan cheese, for garnish

1. In slow cooker, cover beans with 2” water. Allow to soak overnight or 8 hours.

2. Drain.

3. Heat oil in a saucepan. Sauté onion, garlic, celery and carrots.

4. Transfer sautéed vegetables to slow cooker with beans.

5. Add 3 cups water.

6. Cook on low 4-6 hours until beans are almost soft.

7. Add cabbage and tomatoes and parsley, rosemary, oregano, thyme and pepper. Add another cup of water if needed. Cook on low another hour.

8. Add salt. Ladle into bowls.

9. Garnish with grated Parmesan cheese and serve.

Tuscan Bean Soup

Jean Turner

Williams Lake, BC

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 4-qt.

2 14-oz. cans chopped crushed tomatoes with herbs

1⅔ cups warm water

salt and pepper to taste

2 cups Tuscan or curly kale, roughly shredded or chopped

14-oz. can cannellini beans or white beans, rinsed and drained

4 Tbsp. extra-virgin olive oil

1. Combine tomatoes, warm water, salt, pepper and kale in slow cooker.

2. Cook on high for 1 hour.

3. Add beans. Cook on high another hour.

4. Place soup into bowls and drizzle each bowl with a little olive oil. Serve with warm crusty bread for dipping.

Hungarian Soup

Leanne Yoder

Tucson, AZ

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

3-4 Tbsp. olive oil

2 cups chopped onions

2 cloves garlic, crushed

½ cup chopped celery

2 cups sweet potatoes or winter squash, peeled and chopped

2 tsp. paprika

1 tsp. turmeric

1 tsp. dried basil

1 tsp. salt

dash of cinnamon

dash of cayenne

1 bay leaf

3 cups stock or water

1 cup chopped fresh tomatoes

¾ cup chopped bell peppers

1½ cups garbanzo beans, cooked

1 Tbsp. tamari or soy sauce

1. In a soup kettle sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.

2. Add paprika, turmeric, basil, salt, cinnamon, cayenne, bay leaf and the stock or water. Simmer, covered, 15 minutes.

3. Add tomatoes, peppers and garbanzo beans. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them.

4. Stir in tamari. Serve.

Variations:

1. You can use raw chickpeas instead of canned. Soak ¾ cup garbanzos at least 4 hours. Allow 1½ hours for them to cook alone before starting this soup.

2. Any orange vegetable can be replaced with another orange vegetable (carrots for squash, for example) and any green vegetable can be replaced with green (green beans for the peppers).

Go-Along:

• Crusty bread with salad, or a fresh fruit platter.

Red Lentil Soup

Barbara Landis

Lititz, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 5-qt.

6 cups vegetable broth

1 cup dry red lentils

3 carrots, sliced

1 medium onion, chopped

3 celery ribs, chopped

3 Tbsp. uncooked brown rice

2 Tbsp. minced garlic

1½ tsp. herbes de Provence

½ tsp. salt

¼ tsp. pepper

1. Mix all ingredients in slow cooker.

2. Cover. Cook on low 7-8 hours, or high 4-5 hours.

Lentil Spinach Soup

Marilyn Widrick

Adams, NY

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2½ hours

Ideal slow-cooker size: 5-qt.

1 Tbsp. olive oil

4 medium carrots, chopped

1 small onion, diced

1 tsp. ground cumin

14½-oz. can diced tomatoes

14½-oz. can vegetable broth

1 cup dry lentils

2 cups water

¼ tsp. salt

⅛ tsp. pepper

5 oz. bag fresh spinach, chopped

1. Heat 1 Tbsp. olive oil in cooking pot. Add carrots and onion. Cook 8-10 minutes over medium heat.

2. Place in slow cooker. Add cumin, diced tomatoes, vegetable broth, dry lentils, water, salt and pepper.

3. Cover and cook on low 2 hours.

4. Add spinach. Cook on low an additional 15-25 minutes.

Variation:

You may sprinkle Parmesan cheese on each bowl prior to serving for extra flavor.

Go-Alongs:

• Crackers, crusty bread, pickled beets or cucumber pickles.

• Green salad with apple or orange chunks.

Lentil Soup with Lemon

Heidi Wood

Vacaville, CA

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 20-30 minutes

⅓ cup olive oil

2 large sweet onions, chopped

4 cloves garlic, minced

2 tsp. ground cumin

½ tsp. salt

½ tsp. freshly ground black pepper

¼ tsp. chili powder

8 cups water or vegetable broth

2 cups dry red lentils

2 large carrots, diced

2 Tbsp. tomato paste

4 Tbsp. lemon juice

1 cup chopped fresh cilantro

plain yogurt, optional

1. Heat olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion is golden brown, about 5 minutes.

2. Stir in the cumin, salt, black pepper and chili powder. Cook and stir until fragrant, about 2 minutes.

3. Add water or broth, lentils and carrots to the spiced onions. Bring to a boil over high heat, then reduce the heat to medium-low.

4. Cover and simmer until the lentils are soft, stirring frequently so lentils don’t stick to the bottom of the pan. This can take anywhere from 20 to 30 minutes.

5. Add tomato paste to soup pot and stir to combine thoroughly.

6. Just before serving, stir lemon juice into the pot of soup.

7. Ladle soup into bowls. Serve cilantro on the side to be added as a garnish. It is also good with a dollop of plain yogurt for a slightly different taste.

Go-Along:

• This is delightful served with a crusty loaf of whole grain bread and a green salad.

Lentils have a mild flavor and are a good source of protein, iron and fiber, so they are a healthy and tasty ingredient.

Linda Yoder, Fresno, OH

Curried Lentil Soup

Deanne Gingrich

Lancaster, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 5-qt.

4 cups hot water

8-oz. can crushed tomatoes

3 medium potatoes, diced

3 medium carrots, sliced

1 large onion, chopped

1 celery rib, chopped

1 cup dry lentils

2 cloves garlic, minced

2 bay leaves

1 Tbsp. curry powder

1½ tsp. salt

1. Combine everything in slow cooker.

2. Cover. Cook on low for 8 hours. Remove bay leaves before serving.

Go-Along:

• Excellent with a piece of crusty bread and a salad with sweet dressing.

Rasam

Anita Carlson

Jacksonville, FL

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

1 cup split peas (mung or masoor dal)

3 cups water

2 Tbsp. olive oil

1 tsp. mustard seeds

¼ tsp. whole cumin seeds

14½-oz. can diced tomatoes

1¼ tsp. black pepper

1 tsp. ground cumin

2 cloves garlic, minced

1 tsp. salt

2 Tbsp. lemon juice

fresh cilantro, chopped, optional

1. In a soup pot, cook split peas in water until soft, about 20-30 minutes. As they cook, check and add water if they are getting dry.

2. Meanwhile, heat oil in heavy 2-quart pan with lid. Add mustard and cumin seeds. Cook on medium-high until the seeds begin to pop.

3. Cover immediately. Turn heat to low.

4. Quickly add tomatoes, pepper, ground cumin, garlic and salt so the seeds don’t burn.

5. Stir in split peas and add another cup of water.

6. Simmer uncovered 10 to 20 minutes.

7. Blend briefly with an immersion blender, or remove 1 cup of the soup and purée it in a blender. Return purée to soup pot.

8. Add lemon juice. Serve each bowl with a sprinkle of chopped cilantro leaves if you wish.

Tip:

Yellow split peas will work but take longer to cook than the mung or masoor dal which I usually buy at an Indian grocery store.

Go-Along:

• Eat with pitas or chapattis or any flat bread.

Fully-Loaded Baked Potato Soup

Beverly Hummel

Fleetwood, PA

Penny Blosser

Beavercreek, OH

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4-qt.

4 large potatoes, baked

1 Tbsp. butter

1 small onion, chopped, or 4 scallions, sliced

1 clove garlic, minced

4 Tbsp. all-purpose flour

1 tsp. salt

1 tsp. dried basil

½ tsp. pepper

4 cups vegetable broth

2 cups milk

shredded cheese, for garnish

chopped fresh parsley, for garnish

sour cream, for garnish

1. Peel the baked potatoes if you wish. Cube the baked potatoes. Place in slow cooker.

2. In a skillet, melt butter and sauté onion and garlic.

3. Stir in flour, salt, basil and pepper. Add broth, whisking continuously. Heat and stir until hot.

4. Pour over potatoes in slow cooker.

5. Cook on low for 2 hours.

6. Add milk. Cook an additional 30-40 minutes on low.

7. Garnish with cheese, parsley and sour cream.

Tip:

Great way to use leftover baked potatoes!

Variation:

Omit basil. Cook only the white part of the scallions with the soup and reserve the chopped green ends to garnish the bowls of soup. Stir 1 cup sharp cheddar cheese directly into the soup just before serving.

Penny Blosser

Potato Chowder

Marlene Weaver

Lititz, PA

Elaine Rineer

Lancaster, PA

Marlene Graber

Sparta, WI

Polly Winters

Lancaster, PA

Jana Beyer

Harrisonburg, VA

Makes 6-8 servings

Prep. Time: 30 minutes

Cooking Time: 2½ hours

Ideal slow-cooker size: 6-qt.

4 cups peeled, diced potatoes

½ cup finely chopped onions

1 cup grated carrots

1 tsp. salt

¼ tsp. pepper

1 Tbsp. dried parsley flakes

4 vegetable bouillon cubes

water

6 cups milk, divided

half stick (4 Tbsp.) butter

½ cup flour

1. In slow cooker, combine potatoes, onions, carrots, salt, pepper, parsley and bouillon.

2. Add water to cover vegetables.

3. Cook on high 2 hours, or until vegetables are tender.

4. Do not drain.

5. Heat milk in microwave until steaming. Add 4 cups to slow cooker.

6. Melt butter in saucepan. Add flour and whisk in over medium heat. Cook for a minute or 2 to prevent a raw flour taste.

7. Pour remaining 2 cups hot milk into saucepan slowly, stirring continuously with wire whisk. Stir and cook until thickened.

8. Stir thickened milk mixture into slow cooker until blended.

9. Replace lid. Cook on high an additional 30 minutes.

Variations:

1. Add 2 hard-boiled, chopped eggs and 2 cups grated cheddar cheese at end.

Polly Winters

2. Substitute chopped celery for the grated carrots.

Marlene Graber

Asparagus Potato Soup

Wilma Haberkamp

Fairbank, IA

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

3 potatoes, peeled or unpeeled, and cubed

2 cups asparagus, cut into ½” pieces

⅓ cup chopped onion

1 tsp. salt

1¾ cups vegetable broth

1½ cups milk

2 Tbsp. flour

1 cup good melting cheese of your choice, grated

additional grated cheese, optional

1. In a large saucepan, combine potatoes, asparagus, onion, salt and vegetable broth.

2. Cook 30 minutes, or until vegetables are tender.

3. In a small bowl, whisk together milk and flour. Slowly add to soup, stirring continually over medium heat.

4. Turn heat to low. Add 1 cup cheese. Stir until melted.

5. Pour into warmed soup bowls. Garnish with grated cheese if you wish.

Homemade Vegetable Soup

Audrey Romonosky

Austin, TX

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 5-qt.

1 bay leaf

1 onion, diced

3 carrots, diced

2 celery ribs, diced

2-3 potatoes, diced

14½-oz. can stewed tomatoes

8-oz. can tomato sauce

4-5 cups water

½ cup frozen corn

½ cup frozen green beans

½ cup frozen peas

2-3 cups chopped cabbage

salt, to taste

pepper, to taste

1. Put bay leaf, onions, carrots, celery, potatoes, stewed tomatoes and tomato sauce in slow cooker. Add water to cover. Cook on low for 3 hours.

2. Add rest of vegetables. Cover and cook an additional 1-2 hours until vegetables are as tender as you like them.

3. Add salt and pepper. Taste and adjust if needed.

Variation:

When you add the second batch of vegetables, add dried herbs that your family likes.

Vegetable Soup

Diana Kampnich

Croghan, NY

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 6-qt.

2 26-oz. jars spaghetti sauce of your choice

3 cups diced carrots

3 cups chopped zucchini

3 cups chopped summer squash

3 cups frozen peas

3 cups cut green beans

1 onion, diced

1 green bell pepper, diced, optional

1 tsp. minced garlic

1 tsp. dried basil

1 tsp. dried rosemary

3 cups water

1. Combine all ingredients in a slow cooker. Mix well.

2. Cook on high for 4-6 hours. Taste and add salt if needed.

Variation:

You can add cooked macaroni at the end, if you wish.

Go-Along:

• Challah bread.

Vegetable Chowder

Charmaine Caesar

Lancaster, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 4½-5 hours

Ideal slow-cooker size: 6-qt.

5-6 medium potatoes, cubed small

3 16-oz. cans vegetable broth

4 carrots, diced

2-3 onions, diced

half stick (¼ cup) butter, cut into pieces

1 tsp. dried thyme

salt to taste

¼ tsp. dried marjoram

¼ tsp. garlic powder

20-oz. bag frozen mixed vegetables

¼ cup all-purpose flour

1¼ cups milk

1. Place potatoes, broth, carrots, onions, butter, thyme, salt, marjoram, garlic powder and vegetables in slow cooker.

2. Cover. Cook on high 4½-5 hours.

3. Combine flour and milk in bowl. Mix until there are no lumps.

4. Add to slow cooker, stirring. Replace lid and cook on high for an additional 15 minutes, or until chowder is slightly thickened.

Vegetable Bean Chowder

Elaine Hostetler

Goshen, IN

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 25 minutes

1 Tbsp. olive oil

½ cup chopped onion

½ cup sliced celery

2 cups water

½ tsp. salt

2 cups cubed, peeled potatoes

1 cup chopped carrots

15-oz. can cream-style corn

15-oz. can cannellini beans, rinsed and drained

¼ tsp. dried tarragon leaves

¼ tsp. black pepper

2 cups milk

2 Tbsp. cornstarch

1. Saute onion and celery in oil for 3 minutes or until crisp tender.

2. Add water and salt. Bring to a boil.

3. Add potatoes and carrots. Reduce heat to medium-low. Simmer, covered, 10 minutes or until potatoes and carrots are tender.

4. Stir in corn, beans, tarragon and pepper.

5. Simmer, covered, for 10 minutes or until heated through.

6. Stir milk into cornstarch in a small bowl until smooth. Stir into vegetable mixture.

7. Simmer, uncovered, until thickened.

Cabbage Soup

Ruth C. Hancock

Earlsboro, OK

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 5-qt.

1 quart tomato juice

1 medium head cabbage, chopped

1 bell pepper, chopped

1 cup finely chopped celery

15-oz. can French-style green beans

3 vegetarian bouillon cubes

1 Tbsp. soy sauce

2 Tbsp. onion flakes

1 Tbsp. dried parsley

1 tsp. garlic

1. Mix all together in 5-quart slow cooker. Cover.

2. Cook on low 3-4 hours, until vegetables are as tender as you like them.

Country Fresh Soup

Susan Guarneri

Three Lakes, WI

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 45 minutes

½ cup chopped onions

2 cloves garlic, minced

2 Tbsp. butter

2 Tbsp. all-purpose flour

10½ oz. can condensed vegetable broth

2 cups cubed zucchini

2 cups cubed yellow squash

2 cups shredded cabbage

16-oz. can whole tomatoes, chopped, undrained

15¼-oz. can dark kidney beans, rinsed and drained

¼ tsp. salt

¼ tsp. sugar

½ tsp. dried thyme

½ tsp. dried oregano

dash of pepper

1. In 6-quart Dutch oven, over medium-high heat, sauté onion and garlic in butter until golden brown.

2. Add flour and cook and stir until bubbly, 1-2 minutes. You’ve just made the roux.

3. Gradually add broth, stirring continuously. Add zucchini, squash, cabbage, tomatoes, kidney beans, salt, sugar, thyme, oregano and pepper.

4. Bring to boil. Reduce heat to low.

5. Cover. Simmer for 30 minutes.

Variation:

Add 2 Tbsp. chopped fresh parsley and 1 cup cooked pasta at the end.

Go-Along:

• Toasted cheese sandwiches.

Latin Stew

Diann Dunham

State College, PA

Makes 8-10 servings

Prep. Time: 30 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4-qt.

4-oz. can green chilies, diced

½ lb. string beans, sliced into 2”-long pieces

1 tsp. chili powder

dash hot sauce

1 cup cooked brown rice

¾ cup raw bulgur

1 cup water

⅔ cup cooked soybeans

16-oz. can stewed tomatoes

12-oz. can corn

dash of salt

dash of pepper

1. Combine everything in 4-quart slow cooker.

2. Stir well. Cook on low 3 hours.

Tip:

Prepare rice and beans the day before to save time, or use leftovers.

Go-Along:

• Serve with cornbread and green salad.

Do not let garlic burn or it will taste bitter.

Carol Sherwood, Batavia, NY

Tortellini Soup

Esther Porter

Minneapolis, MN

Makes 6 servings

Prep. Time: 5-10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

1 cup chopped onions

2 garlic cloves, sliced

olive oil

5 cups vegetable-cocktail juice

2 cups chopped tomatoes

1 zucchini, sliced

1 large carrot, sliced

1 cup green beans

1 Tbsp. Italian herb seasoning

10 oz. fresh cheese tortellini

1. In a large heavy saucepan, sauté onions and garlic in oil.

2. Transfer to slow cooker. Add vegetable-cocktail juice, tomatoes, zucchini, carrots, green beans and Italian seasoning.

3. Cook on low 3-4 hours until vegetables are tender.

4. Add tortellini and cook 10-15 minutes, until tortellini are done to your liking.

Go-Along:

• French bread and salad.

5-Minute Heat-and-Go Soup

Esther J. Yoder

Hartville, OH

Makes 2-4 servings

Prep. Time: 5 minutes

Cooking Time: 10 minutes

16-oz. can navy beans, rinsed and drained

14½-oz. can diced tomatoes

1 cup water

1½ tsp. dried basil, or 2-4 tsp. freshly snipped basil

½ tsp. sugar

1 vegetable bouillon cube

¼ cup finely cut onions

½ cup chopped zucchini, optional

2 tsp. extra-virgin olive oil

1. Place beans, tomatoes, water, basil, sugar, bouillon, onion, and zucchini if you wish, in saucepan.

2. Bring to boil.

3. Reduce heat. Simmer 5 minutes.

4. Remove from heat and stir in oil.

Variation:

Replace the water, tomatoes, and bouillon cube with 2 cups vegetable- cocktail juice.

Corn Chowder

Jana Beyer

Harrisonburg, VA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 5-qt.

10-oz. bag frozen corn

1 small onion, chopped

½ cup chopped celery

6 medium to large potatoes, diced

parsley, to taste

salt and pepper, to taste

milk to cover

1. Combine corn, onions, celery, potatoes, parsley, salt and pepper in slow cooker.

2. Pour milk over mixture, enough to cover.

3. Cook on high 4-6 hours or low 8 hours.

Tip:

This is a very mild soup. Feel free to add spices and herbs if you like.

I dry celery leaves instead of throwing them away. I sprinkle them over soups and stews.

Norma Musser, Womelsdorf, PA

Spicy Corn-on-the-Cob Soup

Monica Wagner

Quarryville, PA

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 40 minutes

6 medium ears of corn, husked, cobs reserved

1½ Tbsp. olive oil

3 garlic cloves, minced

2 medium jalapeño peppers, minced

1 cup chopped onions

½ cup chopped celery

1½ tsp. ground cumin

1 tsp. turmeric

4 cups vegetable stock

2 cups water

1½ tsp. salt

1 tsp. freshly ground pepper

½ cup chopped red bell pepper, for garnish

¼ cup chopped cilantro, for garnish

¼ cup chopped scallions, for garnish

1. Slice corn from the cob with knife. Reserve the cobs. Set aside 1 cup of kernels.

2. Heat oil in a large stockpot over medium heat. Add garlic and sauté about 1 minute.

3. Add jalapeño and onions. Sauté about 5 minutes.

4. Add celery, cumin and turmeric. Cook for 1-2 more minutes.

5. Add stock, water and cobs. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove and discard cobs.

6. Add corn except for 1 reserved cup. Add salt and pepper. Simmer 15 more minutes.

7. Purée soup until smooth with immersion blender or stand blender.

8. Garnish with red pepper, cilantro, scallions and reserved corn. Serve hot or at room temperature.

Simple French Onion Soup

Christen Chew

Lancaster, PA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 9-11 hours

Ideal slow-cooker size: 4- or 6-qt.

¼ cup olive oil

4 medium sweet onions, thinly sliced

8 cups vegetable stock

⅓ cup burgundy wine

salt and pepper, to taste

1. Spread the oil in the bottom of a 4-to 6-quart slow cooker. Add onions and cover.

2. Cook on low 8-10 hours, until onion are soft and well caramelized.

3. Add the stock and wine and season with salt and pepper. Cover.

4. Cook on high for 30-60 minutes.

Go-Along:

• Grilled cheese sandwiches.

French Onion Soup

Rosemarie Fitzgerald

Gibsonia, PA

Makes 4 servings

Prep. Time: 25 minutes

Cooking/Baking Time: 5-6 hours

Ideal slow-cooker size: 5-qt.

3 Tbsp. butter

2 Tbsp. olive oil

4 large yellow onions, thinly sliced

1 tsp. sugar

1 tsp. salt

½ tsp. freshly ground pepper

2 Tbsp. all-purpose flour

1 cup white wine

4 cups vegetable stock, canned or homemade

1”-thick slices French bread, toasted

shredded Swiss cheese

1. In large sauté pan, heat butter and oil on medium high heat until butter is melted.

2. Add onions, sugar, salt and pepper.

3. Reduce heat to medium for 15 minutes, stirring frequently.

4. Add flour and stir for 2 minutes.

5. Transfer to slow cooker. Add wine and stock.

6. Cover and cook on low 5-6 hours.

7. Serve soup in oven-proof bowls. Place one slice toasted French bread onto each bowl of soup. Sprinkle with cheese. Put under broiler for a few minutes until browned.

Barley and Mushroom Soup

Jean Turner

Williams Lake, BC

Makes 8 servings

Prep. Time: 30 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 5-qt.

⅔ cup uncooked pearl barley

7 cups vegetable stock

3 onions, chopped

4 carrots, chopped

2 ribs celery, chopped

2 cups chopped fresh mushrooms

2 Tbsp. butter

1 tsp. salt

1 tsp. pepper

1-1½ cups sour cream

chopped fresh parsley

1. Combine barley, stock, onions, carrots, celery, mushrooms, butter, salt and pepper in slow cooker.

2. Cover. Cook on low 3 hours or until barley is soft. Remove from heat.

3. Stir in sour cream and parsley.

Tip:

You can serve this soup hot or cold.

Go-Along:

• Irish soda bread.

Zucchini Soup Base

Jana Beyer

Harrisonburg, VA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

Soup Base:

3 cups unpeeled diced zucchini

½ cup chopped onions

1 tsp. seasoned salt

½ cup water

1 tsp. powdered vegetarian bouillon

White Sauce:

2 Tbsp. butter

2 Tbsp. all-purpose flour

2 cups whole milk

1. To make soup base, combine zucchini, onions, seasoned salt, water, and powdered bouillon in slow cooker. Cook on low 2-3 hours until tender.

2. Put into blender and whiz until very smooth.

3. Store in the freezer until needed.

4. To serve, thaw soup base.

5. Make white sauce. Melt butter in saucepan. Add flour and whisk until smooth and bubbly.

6. Slowly, stirring continuously, pour milk into butter-flour mixture. Cook and stir over low heat until thickened, approximately 10 minutes. Do not allow white sauce to boil.

7. Add soup base to white sauce. Stir well. Heat and serve.

Tip:

This base can be increased as many times as you like and then frozen for a quick soup.

Use a whisk when stirring sauce to do away with the lumps.

Susan Kasting, Jenks, OK

Zucchini Garden Chowder

Dawn Alderfer

Oley, PA

Makes 8-10 servings

Prep. Time: 5 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 5-qt.

2 medium zucchini, chopped

3 Tbsp. minced fresh parsley

1 tsp. dried basil

1 tsp. salt

¼ tsp. pepper

pinch sugar

14½-oz. can diced tomatoes, undrained

10-oz. pkg. frozen corn

3 cups water, divided

3 tsp. vegetarian bouillon

1 tsp. lemon juice

⅓ cup all-purpose flour

12-oz. can evaporated milk

¼ cup grated Parmesan cheese

2 cups shredded cheddar cheese

1. Combine zucchini, parsley, basil, salt, pepper, sugar, tomatoes and corn in slow cooker.

2. Add 2 cups water, bouillon and lemon juice. Cover and cook on low 2-3 hours until zucchini is tender.

3. Make a paste of 1 cup water and flour by whisking together in small bowl.

4. Gradually pour flour mixture into hot soup, stirring continuously.

5. Cover and cook 30-60 minutes until thickened.

6. Add evaporated milk and cheeses. Stir and heat through.

Go-Along:

• Corn muffins.

African Peanut Soup

Barbara Hershey

Lititz, PA

Makes 5-6 servings

Prep. Time: 20 minutes

Cooking Time: 45 minutes

2 Tbsp. peanut oil

1 onion, chopped

1 green bell pepper, diced small

1 red bell pepper, diced small

2 cloves garlic, minced

28-oz. can stewed tomatoes, puréed

4 cups vegetable stock

⅛ tsp. hot pepper flakes, or to taste

1 Tbsp. curry powder, optional

¼ cup uncooked white rice

¼ cup peanut butter

salt and pepper, to taste

1. In large pot, warm the peanut oil over medium heat.

2. Add onions, peppers and garlic. Sauté until onion begins to brown.

3. Add tomatoes, stock, hot pepper flakes, and curry powder if you wish. Simmer uncovered over medium heat for 30 minutes.

4. Add rice and peanut butter. Cook, covered, for 20 minutes or until rice is done.

5. Season with salt and pepper to taste.

Go-Along:

• Hard, crusty bread and green lettuce salad.

Moroccan Stew

Kristi See

Weskan, KS

Mary Ann Lefever

Lancaster, PA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

1 large onion, chopped

1 Tbsp. olive oil

2 tsp. ground cinnamon

2 tsp. ground cumin

1 tsp. ground coriander

½ tsp. cayenne pepper

½ tsp. ground allspice

¼ tsp. salt

3 cups water

1 small butternut squash, peeled and cubed

2 medium potatoes, peeled and cubed

4 medium carrots, sliced

3 plum tomatoes, chopped

2 small zucchini, cut into 1” pieces

15-oz. can garbanzo beans, rinsed and drained

1. In Dutch oven, sauté onions in oil until tender.

2. Add cinnamon, cumin, coriander, pepper, allspice and salt. Cook 1 minute longer.

3. Transfer to slow cooker.

4. Stir in water, squash, potatoes, carrots, zucchini and tomatoes.

5. Cook on low 4-6 hours.

6. Stir in beans. Cook 15 more minutes, or until heated through.

Variation:

Add ½ cups raisins, pinch of saffron and ¼ chopped fresh parsley about 10 minutes before end of cooking time.

Mary Ann Lefever

Go-Along:

• Hard-boiled eggs, couscous with almonds, pita bread.

If it’s possible to taste a dish before you serve it, do so. It might need a little salt, a little sugar, more herbs, a splash of vinegar or Worcestershire sauce. Learn to taste and adjust, and then jot a note on your recipe about what you did.

Margaret High, Lancaster, PA

Sweet Potato Barley Soup

Renae Hege

Midville, GA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4- or 5-qt.

3 cups water

2 cups tomato juice

14½-oz. can diced tomatoes

1 cup chopped onions

1 rib celery, diced

1 cup sliced carrots

2 cups peeled, diced sweet potatoes

½ cup uncooked pearl barley

1 tsp. salt

1 tsp. seasoned salt

½ tsp. pepper

¼ cup all-purpose flour

3 cups milk

1. In a 4- or 5-quart greased slow cooker, place water, juice, tomatoes, onions, celery, carrots, sweet potatoes, barley, salt, seasoned salt and pepper.

2. Cover. Cook on low 6-7 hours.

3. Combine flour with milk in a small bowl and whisk until smooth.

4. Pour into soup. Stir.

5. Cook on low an additional hour, or on high for 30 minutes. Stir occasionally.

Variation:

For a variation, omit the flour and milk at the end. Just add a little more water or tomato juice if needed.

Sweet Potato and Corn Chowder

Jean Harris Robinson

Pemberton, NJ

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 45 minutes

5 Tbsp. butter

6 large sweet potatoes, peeled and cubed

2 garlic cloves, chopped, optional

1 large white onion, diced

2 ribs celery, diced

3 carrots, diced

2 fennel bulbs, chopped, optional

8 cups vegetable stock, or water

5 dashes vegetarian Worcestershire sauce

¼ cup dark brown sugar, packed

1 Tbsp. ground coriander

2 cups heavy cream

16-oz. can whole corn, drained

16-oz. can creamed corn

salt and pepper, to taste

1. In large stockpot, melt butter and add sweet potatoes, garlic if you wish, onion, celery, carrots, and fennel if you wish.

2. Sauté and stir for 15 minutes.

3. Add vegetable stock and bring to boil.

4. Reduce heat and simmer, covered, until vegetables are soft.

5. Turn off heat. Add Worcestershire sauce, brown sugar, coriander and cream.

6. Puree with hand blender or in stand blender. Then add corn to chowder in stockpot.

7. Gently heat soup 5-10 minutes.

8. Add salt and pepper to taste.

Tip:

A great chowder to serve at Thanksgiving and Christmas.

Carrot and Sweet Potato Puree

Susie Shenk Wenger

Lancaster, PA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 5- or 6-qt.

4 large sweet potatoes, peeled and chopped

3 large carrots, sliced in chunks

1 cup water

1 large onion, diced

2-3 cloves garlic, minced

1 Tbsp. olive oil

¼ cup minced fresh parsley

1 Tbsp. honey

1 Tbsp. lemon juice

½ tsp. ground cumin

⅛ tsp. ground allspice

½ tsp. salt

pepper, to taste

1-2 tsp. curry powder, according to your taste preference

15-oz. can vegetable broth

½ cup light cream

cilantro leaves, for garnish

1. Place sweet potatoes and carrots in slow cooker with 1 cup water.

2. Cover. Cook on high until soft, about 2 hours.

3. In skillet, sauté onion and garlic in olive oil until soft.

4. Add sauté to carrots and potatoes. Add parsley, honey, lemon juice, cumin, allspice, salt, pepper, curry powder, vegetable broth and cream to slow cooker.

5. Cook on low for 2 hours.

6. Puree with a hand blender or in a stand blender.

7. Ladle into bowls and garnish with cilantro leaves.

Tip:

The amount of vegetables does not need to be exact. Use what you have available.

Go-Along:

• A hearty bread or soft whole wheat rolls go well with this bowl of health.

Sweet Potato and Ginger Soup

Jenny Kempf

Bedminster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

1 lb. sweet potatoes, peeled and cubed

2 tsp. butter

2 tsp. olive oil

3 spring onions, chopped

2 tsp. chopped garlic

2 tsp. peeled, chopped ginger

2 cups vegetable stock

2 Tbsp. fresh chopped cilantro

1 cup coconut milk

salt and pepper, to taste

cashews, for garnish

1. Boil sweet potatoes in an inch of water in soup pot until tender. Drain.

2. Heat butter and oil in soup pot. Sauté onions, garlic and ginger until soft.

3. Add sweet potatoes and stir.

4. Add stock and bring to a boil, covered. Reduce heat and simmer 10 minutes.

5. Remove from heat. Add cilantro.

6. Puree soup with hand blender or in stand blender. Return purée to soup pot.

7. Add coconut milk. Season to taste with salt and pepper. Heat through.

8. Sprinkle with cashews and serve.

Coconut-Curried Spinach Pea Soup

Allison Martin

Royal Oak, MI

Makes 12 servings

Prep. Time: 45 minutes

Cooking Time: 30 minutes

5 cups water

2 tsp. salt

8 garlic cloves, peeled

4 cups potatoes, peeled or unpeeled, and diced

1 Tbsp. vegetable oil

4 cups chopped onions

1½ tsp. ginger

1½ tsp. turmeric

1½ tsp. cumin

1½ tsp. coriander

½ tsp. cinnamon

½ tsp. cardamom

¼-½ tsp. cayenne, according to your taste preference

black pepper, to taste

1½ Tbsp. lemon juice

3 cups frozen peas

4 cups torn fresh spinach

14-oz. can low-fat coconut milk

1. Bring water and salt to a boil in a large soup pot.

2. Toss in garlic and potatoes. Cover, reduce heat to simmer and cook about 15 minutes.

3. In a separate large sauce pan, warm vegetable oil. Add onions and sauté until translucent.

4. Stir in ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne and black pepper.

5. Add lemon juice and 1 cup of the simmering potato liquid. Simmer for about 5 minutes.

6. Transfer spiced mixture to the pot of undrained, cooked potatoes. Add peas and spinach. Cover and cook 5 minutes.

7. Stir in coconut milk. Purée soup with an immersion blender or a potato masher until as smooth as you like. Reheat on low if necessary.

Tip:

Combine all of your spices in a small bowl before your begin. It makes the cooking process easier to toss in a handful of spices rather than measuring each one as you go since there are so many!

Variation:

Add cilantro on top of each serving if you wish.

Go-Along:

• Sourdough bread with butter. This soup is quite hearty in itself.

When planning a meal for guests, prepare things ahead so you can enjoy time with the guests.

Elsie Schlabach, Millersburg, OH

Velvety Butternut Soup

Carol Collins

Holly Springs, NC

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 5-qt.

2 Tbsp. minced shallots or onion

2 Tbsp. olive oil

5 cups peeled, cubed butternut squash

2 cups peeled, cubed russet potatoes

4 cups vegetable broth

⅛ tsp. cayenne pepper

1. In a small frying pan, sauté shallots or onions until softened, about 5 minutes.

2. Place in slow cooker. Add squash, potatoes, vegetable broth and cayenne pepper.

3. Cover. Cook on high for 2-3 hours, until potato and squash are very tender.

4. Use an immersible or stand blender to purée until smooth. Serve.

Tip:

Buy squash already peeled and cut into cubes to save time.

Go-Along:

• Excellent dinner with quiche.

Butternut Squash Soup with Thai Gremolata

Andy Wagner

Quarryville, PA

Makes 4-6 servings

Prep. Time: 25 minutes

Cooking Time: 2-5 hours

Ideal slow-cooker size: 3½- or 4-qt.

2 lbs. butternut squash, peeled and cut into 1" pieces

2 cups vegetable broth

14-oz. can unsweetened coconut milk

¼ cup minced onions

1 Tbsp. brown sugar, packed

1 Tbsp. soy sauce

½-1 tsp. Asian chili sauce or crushed red pepper

2 Tbsp. lime juice

lime wedges, optional

Thai Gremolata:

½ cup chopped fresh basil or cilantro

½ cup chopped peanuts

1 Tbsp. finely shredded lime peel

1. In a 3½- or 4-quart slow cooker, stir together squash, broth, coconut milk, onions, brown sugar, soy sauce and Asian chili sauce.

2. Cover and cook on low for 4-5 hours or on high for 2-2½ hours.

3. Meanwhile, assemble the Thai Gremolata. Mix together basil, peanuts and lime peel. Set aside.

4. Use an immersion or stand blender to carefully blend soup until completely smooth.

5. Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If you wish, serve with lime wedges.

Squash and Tomato Soup

Jean Harris Robinson

Pemberton, NJ

Makes 12 servings

Prep. Time: 25 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 5-qt.

2 Tbsp. olive oil

2-3 whole garlic cloves

1 large white onion, diced

5 carrots, diced

3 ribs celery, diced

2 lbs. winter squash, peeled and cut into chunks

2 14½-oz. cans diced tomatoes

8 cups vegetable stock

½ cup chopped fresh basil leaves

½ cup chopped fresh cilantro leaves

2 Tbsp. balsamic vinegar or rice vinegar

salt and pepper, to taste

1. Combine olive oil, garlic, onion, carrots, celery, squash, tomatoes and stock in slow cooker.

2. Cover. Cook on low 4 hours or until vegetables are tender.

3. Add basil, cilantro, vinegar, and salt and pepper. Purée with hand blender or in stand blender.

Variations:

1. Skip the puréeing and serve the soup chunky.

2. You can also cook it on the stovetop. Sauté the vegetables in the oil first before adding the stock and tomatoes.

Go-Along:

• Crescent rolls.

Butternut Mushroom Bisque

Doug Garrett

Palmyra, PA

Makes 10 servings

Prep. Time: 45 minutes

Baking/Cooking Time: 80 minutes

Standing Time: 30 minutes

1 medium butternut squash

3 Tbsp. butter

1¼ cups chopped onions

1 lb. fresh mushrooms, cleaned and chopped

1 tsp. Italian herb seasoning

½ tsp. salt

⅛ tsp. white pepper

6 cups vegetable broth, divided

12-oz. can evaporated milk, or 1½ cups light cream

⅓ cup dry sherry

1. Slice butternut squash lengthwise. Scoop out the seeds and discard. Place cut side down in a sprayed 9 × 13 baking dish. Bake 1 hour at 325°. Remove from oven, turn over and let cool. Scoop out insides, cube and set aside. (You can do this whole process ahead of time and refrigerate the prepared squash until you need it.)

2. To make bisque, melt butter in large stockpot. Sauté onions and mushrooms, adding Italian seasoning, salt and white pepper as you sauté.

3. When mushrooms are thoroughly browned, remove from heat and transfer to blender.

4. Add about 2-3 cups broth to blender and blend mixture until smooth. Return to the stockpot.

5. Add cooked squash to blender, add remaining broth and blend until smooth. Add to stockpot.

6. Add evaporated milk and sherry to stockpot. Heat thoroughly, but do not allow to boil.

7. Adjust seasonings if needed and serve.

Variation:

Peel and cut squash into 1” cubes. Mix with mushrooms and onions. Toss with 2 Tbsp. olive oil and omit butter. Roast at 425° until squash is soft. Proceed with recipe at Step 4.

Go-Along:

• This soup, with a hearty whole-grain bread and salad, makes a good light meal.

Acorn Squash Soup with Apples and Leeks

Kathy Rodkey

Halifax, PA

Makes 2-4 servings

Prep. Time: 1 hour

Cooking Time: 45 minutes

Standing Time: 30 minutes

1 medium acorn squash, cut in half, seeded

3 cups vegetable broth

1 small apple, unpeeled, chopped

½ cup sliced leeks

½ cup fat-free half-and-half, or regular half-and-half

grated nutmeg, to taste

1. Place squash, cut-side down, in foil-lined baking pan.

2. Bake 30 minutes at 375°, or until flesh is tender.

3. Let cool slightly for easier handling.

4. With a spoon, scoop out squash. Place in soup pot.

5. Add broth, apples and leeks. Cover. Simmer 15 minutes, or until leeks are tender.

6. Transfer soup to blender. Add half-and-half. Puree until smooth. Do this in batches if necessary.

7. Sprinkle with nutmeg before serving.

Three-Cheese Broccoli Soup

Deb Kepiro

Strasburg, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

4 cups vegetable broth

2 cups 2% milk

2 10-oz. bags frozen broccoli florets

½ cup very finely minced white onion

½ tsp. black pepper

½ tsp. kosher salt

½ tsp. ground nutmeg

3 cups shredded cheese, preferably 1 cup each of Jarlsberg, Gruyere, and cheddar, or cheeses of your choice

1. Mix broth, milk, broccoli, onions, pepper, salt and nutmeg together in slow cooker.

2. Cook on low for 7-9 hours, or on high for 4-6 hours. The soup is done when the onions and broccoli are cooked as tender as you like them.

3. Twenty minutes or so before serving, stir in the cheese. The cheese will be stringy and will stick to the broccoli florets---that’s okay!

Tip:

Mince the onion into really small pieces so you don’t crunch on onion pieces after the soup is cooked.

Broccoli Chowder

Elaine Patton

West Middletown, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 7 hours

Ideal slow-cooker size: 5-qt.

10-oz. pkg. chopped frozen broccoli

3 cups milk

2 10¾-oz. cans condensed cheddar cheese soup

1 cup cooked, shredded potatoes (frozen hashbrowns are fine)

1 small onion, diced small

salt and pepper, to taste

1. Break apart frozen broccoli. Place in slow cooker.

2. Add milk, soup, potatoes and onion.

3. Cover. Cook on low 7 hours. Add salt and pepper as needed.

Cauliflower Soup

Elaine Vigoda

Rochester, NY

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 6-qt.

2 lbs. frozen cauliflower

1 onion, diced

48 oz. vegetable broth

¼ cup all-purpose flour

¼ cup water

2 cups fresh cauliflower florets

½ cup sliced scallions

1 cup shredded Mexican cheese

¼ cup chopped fresh cilantro

1. Put frozen cauliflower and onions in slow cooker. Pour in broth.

2. In a small bowl, whisk together flour and water until smooth.

3. Slowly stir flour mixture into soup until blended.

4. Cook on high 2 hours, or until vegetables are soft.

5. Purée soup with a hand blender or in a stand blender. Return to cooker.

6. Add fresh cauliflower. Cover and cook another 30-40 minutes on high until cauliflower florets are as tender as you like them.

7. Garnish each bowl with cheese, scallions and cilantro when serving.

Tip:

The puréed soup can be frozen after step 5. Thaw and proceed with step 6 when ready to use.

Cauliflower and Wild Rice Soup

Carolyn Baer

Conrath, WI

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

1 medium onion, chopped

1 cup thinly sliced celery

1 cup sliced fresh mushrooms

½ tsp. dried thyme

pepper, to taste

half stick (4 Tbsp.) butter

½ cup all-purpose flour

4 cups vegetable broth

2 cups cooked wild rice

2 cups cooked cauliflower florets

1 cup half-and-half, or regular milk with 2 Tbsp. dry milk powder

1. In a 3-quart saucepan, sauté onion, celery, mushrooms, thyme and pepper in butter until tender.

2. Sprinkle with flour. Stir to coat.

3. Gradually add broth, stirring over medium heat.

4. Cook and stir for 1-2 minutes, or until thickened.

5. Stir in rice, cauliflower and cream.

6. Simmer until heated through. Do not boil.

Plan ahead to cool soups before pureeing them. Then you can keep the lid on the blender to avoid splashes.

Suzanne S. Nobrega, Duxbury, MA

Broccoli and Blue Brie Soup

Jean Turner

Williams Lake, BC

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 25-30 minutes

1 onion, chopped

1 lb. broccoli, chopped

1 large zucchini, chopped

1 large carrot, chopped

1 medium potato, peeled or unpeeled, chopped

2 Tbsp. butter

2 Tbsp. sunflower oil

8 cups stock or water, divided

salt and ground pepper, to taste

3 oz. blue brie cheese, cubed

sliced almonds, to garnish

1. In large saucepan, place onions, broccoli, zucchini, carrots, potatoes, butter and oil.

2. Add about 3 Tbsp. of stock or water.

3. Heat vegetable mixture until sizzling, stirring frequently.

4. Cover and cook gently for 15 minutes, shaking the pan occasionally, until all the vegetables soften.

5. Add the remainder of the stock or water.

6. Season with salt and pepper. Bring to a boil.

7. Reduce heat, cover and simmer gently for about 30 minutes.

8. Strain the vegetables and reserve the liquid.

9. Purée the vegetables in a food processor or blender. Then return them to the pan with reserved liquid.

10. Bring the soup back to a very gentle boil. Stir in the cheese until it melts.

11. Garnish with a scattering of almond slices.

Tip:

Don’t let the soup boil too hard after adding the cheese or the cheese will become stringy.

Variation:

Use cauliflower in place of broccoli and Stilton cheese in place of brie cheese.

Tomato Basil Bisque

Betty Detweiler

Centreville, MI

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 5-8 hours

Ideal slow-cooker size: 5-qt.

32-oz. can tomato juice

32-oz. can puréed tomatoes

2 14-oz. cans diced tomatoes with garlic, onion and basil

1 Tbsp. dried basil

half stick (¼ cup) butter

2 Tbsp. minced onion

pepper to taste

2 cups heavy cream

1. Combine juice, puréed tomatoes, diced tomatoes, basil, butter, onion and pepper in slow cooker.

2. Cover. Cook on high for 5 hours or on low for 8 hours.

3. Add heavy cream. Stir. Reheat on high if you wish, but do not allow to boil.

After working hard on making a meal, remember that presentation is important. Take the clutter off the table and serve food in pretty dishes or bowls.

Teresa Martin, Strasburg, PA

Tomato Lentil Soup

Elaine Sue Good

Tiskilwa, IL

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 6-12 hours

Ideal slow-cooker size: 5-qt.

3 carrots, sliced

1 onion, chopped

2 cloves garlic, minced

3 15-oz. cans diced tomatoes

2 cups vegetable broth

2 cups dry red lentils

2 Tbsp. dried basil, or ⅓ cup chopped fresh basil

1. Combine carrots, onions, garlic, tomatoes, broth, lentils and basil in your slow cooker. If using fresh basil, add it about an hour before serving.

2. Cook on low for 10 hours or on high for 6 hours, until lentils are tender.

Tip:

The amount of liquid needed for this recipe will vary depending on how hot your slow cooker heats. Check after 8 hours on low or after 4 hours on high to be sure the soup isn’t cooking dry.

Spiced Tomatoes and Couscous

Rhonda Burgoon

Collingswood, NJ

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 45 minutes

1 Tbsp. olive oil

1 large onion, chopped

2 carrots, diced

3 ribs celery, diced

3 Tbsp. harissa paste

1 tsp. ground cumin

14-oz. can chopped tomatoes

1-2 Tbsp. tomato paste

2 cups vegetable stock

14-oz. can garbanzo beans, rinsed and drained

2 Tbsp. uncooked couscous

½ small bunch parsley, chopped

1. Heat oil in a large pan and cook the onion, carrots and celery for a few minutes until softened.

2. Add the harissa and cumin and stir.

3. Add in tomatoes, tomato paste, stock and garbanzo beans. Stir well, then cover and simmer for 30 minutes.

4. Add the couscous and simmer for another 5 minutes. Stir in parsley just before serving.

Vegan Chili

Denise Nolt

Fleetwood, PA

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 5-qt.

28-oz. can crushed tomatoes

15-oz. can light or dark kidney beans, rinsed and drained

15-oz. can black beans, rinsed and drained

15-oz. can chili beans

11-oz. can Mexi-corn

8-oz. can crushed pineapple

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 medium red onion, diced

1 hot chili pepper, diced, optional

garlic, to taste

paprika, to taste

cayenne pepper, to taste

chili powder, to taste

1. Combine all ingredients in slow cooker.

2. Cook on high 2-3 hours or until vegetables are as soft as you like them. Serve with tortilla chips.

White Chili

Andrea Bjorlie

Grand Rapids, MI

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 5-qt.

1 Tbsp. oil

1 onion, chopped

3 garlic cloves, minced

2 15-oz. cans Great Northern beans, rinsed and drained

15-oz. can vegetable broth

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. black pepper

1 tsp. cayenne pepper

½ cup half-and-half

1 cup sour cream

fresh cilantro, to taste, optional

1. Sauté onion and garlic in oil in skillet until softened.

2. Put in slow cooker with beans, broth, salt, cumin, oregano, pepper and cayenne pepper.

3. Cook on low for 4 hours.

4. Turn heat off for a bit near serving time. Add half-and-half and sour cream. Serve garnished with cilantro, if you wish.

Black Bean Chili

Kenda Autumn

San Francisco, CA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 5-qt.

1 Tbsp. oil

1 onion, chopped

1 tsp. ground cumin

1 tsp. ground coriander

1 Tbsp. chili powder

1 tsp. garam masala

16-oz. can black beans, rinsed and drained

14-oz. can diced tomatoes

1 sweet potato, cubed

1 cup corn

1. Heat oil in saucepan. Brown onion, cumin, coriander, chili powder and garam masala.

2. Transfer sauté to slow cooker.

3. Add beans, tomatoes, sweet potato and corn.

4. Cook on low 8 hours.

Tip:

I use this recipe as a starting point for chili. I add other vegetables in step 3 that I have on hand: butternut squash, red bell pepper and mushrooms.

Go-Along:

• Some fun chili toppings are chives, fresh cilantro, cheddar cheese and diced hot peppers.

Vegetarian Chili

Mary Ann Bowman

Ephrata, PA

Makes 10-12 servings

Prep. Time: 45 minutes

Standing Time: 15 minutes

Cooking Time: 5½ hours

Ideal slow-cooker size: 6-qt.

2 cups tomato juice

1 cup uncooked bulgur wheat

4 cloves garlic, crushed

1½ cups chopped onions

2-3 Tbsp. olive oil

1 cup chopped celery

1 cup diced carrots

1 tsp. ground cumin

1 tsp. dried basil

1 tsp. chili powder

dash of cayenne

salt and pepper, to taste

1 cup chopped green bell pepper

3 15½-oz. cans kidney beans, rinsed and drained

2 cups chopped fresh tomatoes

½ lemon, juiced

6-oz. can tomato paste

3 cups water

1. Heat tomato juice to boiling and pour over wheat in 6-quart slow cooker.

2. Cover and let set 15 minutes.

3. Sauté garlic and onions in olive oil in a good-sized skillet.

4. Add celery, carrots, cumin, basil, chili powder, cayenne, salt and pepper.

5. When vegetables are soft, add peppers and cook until tender.

6. Combine sautéed vegetables with wheat, beans, tomatoes, lemon juice, tomato paste and water in slow cooker.

7. Cover. Cook on low 4-5 hours.

Tip:

If chili thickens too much, add extra tomato juice or water

Go-Along:

• Serve with shredded cheese and sour cream.

Chili with Corn

Rosemarie Fitzgerald

Gibsonia, PA

Makes 8-10 servings

Prep. Time: 10-15 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 6-qt.

2 onions, chopped

5-6 garlic cloves, minced

2 jalapeño peppers, minced

2 10-oz. pkgs. frozen meatless crumbles

3 14-oz. cans diced tomatoes with juice

2 cups frozen corn

2 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. salt

1 tsp. dried oregano

¼ tsp. cayenne pepper, or to taste

2 15-oz. cans kidney beans, rinsed and drained

2 15-oz. cans black beans, rinsed and drained

3 Tbsp. cornstarch

⅓ cup water

1. In a 6-quart slow cooker, combine onion, garlic, jalapeño peppers, crumbles, tomatoes, corn, chili powder, cumin, salt, oregano, cayenne, kidney beans and black beans.

2. Mix gently.

3. Cover. Cook on low for 8-9 hours.

4. In a small bowl, mix together cornstarch and water. Stir into slow cooker.

5. Cover and cook on high for 20-30 minutes, or until thickened.

Go-Along:

• Cornbread.

Big-Batch Vegetarian Lentil Chili

Moreen and Christina Weaver

Bath, NY

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 5 hours

Ideal slow-cooker size: 6- or 7-qt.

4 14½-oz. cans diced tomatoes, or tomatoes with green chilies

2 15-oz. cans red kidney beans, rinsed and drained

3 cups water

1 green bell pepper, chopped

1 large onion, chopped

2 cups dry red lentils, rinsed and drained

¼ cup chili powder

2 Tbsp. garlic powder

8-oz. can tomato sauce

6-oz. can tomato paste

⅛ tsp. black pepper

2 cups shredded cheddar cheese

tortilla chips, optional

chipotle pepper, optional

1. In 6- or 7-quart slow cooker, combine tomatoes, beans, water, green pepper, onions, lentils, chili powder and garlic powder.

2. Cover. Cook on low 4 hours.

3. Stir in tomato sauce, tomato paste and black pepper.

4. Cook on low, covered, 1 more hour.

5. Serve with cheese.

6. Add tortilla chips and chipotle pepper if you wish, as toppings.

Vegetable Broth in the Slow Cooker

Margaret High

Lancaster, PA

Makes 10 cups

Prep. Time: 15 minutes

Cooking Time: 9-11 hours

Standing Time: 1 hour or longer

Ideal slow-cooker size: 6-qt.

1 yellow onion, unpeeled, cut in chunks

1 large potato, unpeeled, cut in chunks

2 carrots, unpeeled, cut in chunks

1 Tbsp. olive oil

3 dried mushrooms, such as Chinese black mushrooms or shiitake

handful fresh parsley or 2 ribs celery, chopped

10 cups water

2 bay leaves

10 peppercorns

3 Tbsp. soy sauce

1. Pile onion, potato and carrot chunks on a rimmed baking sheet. Drizzle with olive oil. Mix.

2. Roast vegetables at 425° for 30 minutes, stirring once or twice. Vegetables should be fragrant and crispy brown in spots.

3. Scrape vegetables into slow cooker, being sure to get all the browned bits.

4. Add rest of ingredients to slow cooker.

5. Cover. Cook on low 8-10 hours. Allow to cool at least an hour or even longer.

6. Strain the broth through a mesh strainer, pressing on the solids in the strainer to get all the broth out. Discard solids.

7. Measure out reasonable portions (1-2 cups) and pour into containers with lids. Label. Cover.

8. Store in refrigerator for up to 1 week. Keep in freezer several months.

Variations:

1. Skip the roasting step and omit the olive oil. The broth will not be as deeply flavored or colored, but still tasty.

2. Cook the broth down with the lid off the slow cooker until it’s reduced by half—now it’s concentrated and takes up less storage space. Add water when you’re ready to use it.

3. Add herbs to your taste, especially if you know what you’re likely to use the broth for. I like to keep the broth a little under-salted and without too many herbs so it’s as flexible as possible.

Add a quarter cup of mashed pumpkin to foods like chili, taco soup, or spaghetti sauce to cut down on the acidity that can cause heartburn. The pumpkin is a nutritious additive, and it doesn’t obtrude on the flavors.

Debra Kilheffer, Millersville, PA

Pasta

Homemade Spaghetti Sauce

Beverly Hummel

Fleetwood, PA

Makes 12 cups

Prep. Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 6-qt.

4 qts. cherry tomatoes

1 onion, minced

2 cloves garlic, minced

1 Tbsp. oil

3 tsp. sugar

1 tsp. dried rosemary

2 tsp. dried thyme

2 tsp. Italian herb seasoning

1 tsp. salt

½ tsp. pepper

hot cooked spaghetti

1. Stem tomatoes, leaving the skins on. Blend until smooth in blender.

2. In a skillet, sauté onions and garlic in oil.

3. Add sauté to slow cooker. Add tomatoes, sugar, rosemary, thyme, Italian seasoning, salt and pepper.

4. Simmer on low in slow cooker until thickened, about 4-5 hours. Remove the lid for the final 30-60 minutes of cooking time if you’d like a thicker sauce.

5. Serve over spaghetti.

Olive oil is very sensitive to heat, so when using it in cooking, don’t be afraid to use a cheaper brand. But keep a bottle of good quality on hand to use when the heat is off.

Bob Coffey, New Windsor, NY

Big-Batch Puttanesca Sauce

Monica Wagner

Quarryville, PA

Makes 11 cups

Prep. Time: 30 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 6-qt.

½ cup pitted Kalamata olives, divided

3 28-oz. cans diced tomatoes, undrained

6 Tbsp. tomato paste

1 large onion, chopped

4 cloves garlic, minced

¼ cup snipped fresh Italian parsley

2 Tbsp. capers, drained

2 tsp. dried basil

¼ tsp. cayenne pepper

¼ tsp. salt

¼ tsp. ground black pepper

pasta or rice, cooked

Parmesan cheese, shaved, optional

1. Chop ¼ cup Kalamata olives. Halve the other ¼ cup and set aside.

2. In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onions, garlic, chopped olives, snipped parsley, capers, basil, cayenne pepper, salt and ground black pepper.

3. Cover. Cook on low 8-10 hours or high for 4-5 hours.

4. Remove half of sauce, about 5½ cups. Freeze or set aside for additional meals.

5. Turn slow cooker to high. Add halved olives to sauce in cooker. Cover. Cook 5 minutes more or until heated through.

6. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese if you wish.

Vegetarian Pasta Sauce

Dorothy Lingerfelt

Stonyford, CA

Makes 14 cups

Prep. Time: 35 minutes

Cooking Time: 5 hours

Ideal slow-cooker size: 6-qt.

3 medium onions, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

5 garlic cloves, minced

2 Tbsp. olive oil

3 medium yellow squash, chopped

3 medium tomatoes, chopped

½ tsp. salt

½ tsp. pepper

½ lb. sliced fresh mushrooms

2 28-oz. cans crushed tomatoes

6-oz. can tomato paste

2 2¼-oz. cans sliced ripe olives, drained

¼ cup chopped fresh basil

3 Tbsp. chopped fresh oregano

2 Tbsp. dried rosemary

2 tsp. dried Italian herb seasoning

1. In a skillet, sauté onions, peppers and garlic in oil until softened.

2. Pour sauté into slow cooker. Add rest of ingredients and stir. Cover.

3. Turn on high. After 3 hours, remove lid and turn to low.

4. Simmer, uncovered, 1½-2 hours, or until sauce is thickened.

Mushroom Spaghetti Sauce

Natalia Showalter

Mt. Solon, VA

Rosemary Martin

Bridgewater, VA

Makes 10 servings

Prep. Time: 20 minutes

Cooking Time: 2-4 hours

Ideal slow-cooker size: 6-qt.

⅓ cup olive oil

4 medium onions, chopped

6 garlic cloves, minced

4 large bell peppers, chopped

¾-1 lb. fresh mushrooms, sliced

4 cups tomato sauce

8 cups chunky tomatoes

1½ tsp. salt

¼ cup evaporated cane juice or sugar

2 Tbsp. honey

6 bay leaves

1 tsp. garlic powder

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. cayenne pepper, or to taste

2 Tbsp. dried parsley flakes

1. Place oil in saucepan over medium heat.

2. Sauté onions, garlic, peppers and mushrooms until onions are transparent, 5-7 minutes. Place in slow cooker.

3. Add rest of ingredients.

4. Simmer on low 2-4 hours.

5. Remove bay leaves before serving.

Tip:

Serve over cooked spaghetti with freshly grated Parmesan cheese.

Mushroom Manicotti

Marcia S. Myer

Manheim, PA

Makes 4 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 55 minutes

1 Tbsp. oil

3 cups sliced fresh mushrooms

½ tsp. garlic powder

1 cup nonfat cottage cheese

2 egg whites

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

½ tsp. dried oregano

8 manicotti shells, cooked

2 cups spaghetti sauce, divided

1. Heat oil in skillet. Sauté mushrooms and garlic powder until mushrooms are tender.

2. In a mixing bowl, combine cottage cheese, egg whites, mozzarella cheese, Parmesan cheese, oregano and ½ cup of cooked mushrooms.

3. Spoon ¼ cup of cheese mixture into each manicotti shell.

4. Spread ½ cup spaghetti sauce into lightly greased 2-quart baking dish.

5. Arrange filled shells in dish.

6. Top with remaining sauce and remaining cooked mushrooms.

7. Cover with foil.

8. Bake at 375° for 35 minutes.

9. Remove cover and bake 10 additional minutes.

Vegetarian Spaghetti

Jean M. Butzer

Batavia, NY

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 5-qt.

1 cup chopped onions

½ cup chopped celery

1 tsp. garlic powder

3 Tbsp. canola oil

24-oz. jar meatless spaghetti sauce

15-oz. can garbanzo beans, rinsed and drained

14½-oz. can diced tomatoes with garlic and onion, undrained

1 tsp. sugar

½ tsp. salt

½ tsp. dried oregano

1 bay leaf

16-oz. pkg. spaghetti

¼ cup grated Parmesan cheese

1. In large skillet, sauté onions, celery and garlic powder in oil until tender.

2. Pour sauté into slow cooker. Add spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf. Cover. Cook on low 2 hours.

3. Cook spaghetti according to package directions. Drain.

4. Discard bay leaf from sauce.

5. Top hot spaghetti with tomato sauce and cheese.

Garbanzo-Stuffed Shells

Karen Burkholder

Narvon, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 45 minutes

18 uncooked jumbo pasta shells

15-oz. can garbanzo beans, rinsed and drained

2 egg whites or 1 egg

15 oz. reduced-fat ricotta or cottage cheese

½ cup minced fresh parsley

⅓ cup grated Parmesan cheese

1 small onion, quartered

1 garlic clove, minced

28-oz. jar meatless spaghetti sauce, divided

1½ cups shredded mozzarella cheese

1. Cook pasta shells according to package directions. Drain. Set aside.

2. Place beans and egg whites in a food processor or blender. Process until smooth.

3. Add ricotta, parsley, Parmesan cheese, onions and garlic to food processor or blender. Cover and process until well-blended.

4. Pour 1¼ cups of spaghetti sauce into lightly greased 9 × 13 baking dish and set aside.

5. Divide bean mixture evenly between cooked shells. Stuff in gently.

6. Lay stuffed shells over spaghetti sauce in pan. Drizzle with remaining sauce.

7. Bake uncovered at 350° for 30 minutes.

8. Sprinkle with mozzarella cheese and bake 5-10 minutes longer, or until cheese is melted and sauce is bubbling.

Go-Along:

• Serve with leafy salad or green beans.

Spinach- and Cheese-Stuffed Shells

Marilyn Mowry

Irving, TX

Lois Hess

Lancaster, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 45 minutes

18 jumbo pasta shells

2 10-oz. pkgs. frozen chopped spinach, thawed

15 oz. ricotta cheese

1 cup grated Parmesan cheese, divided

2 tsp. fennel seeds

2 Tbsp. chopped fresh basil

3 cloves garlic, minced

salt and pepper, to taste

3½ cups spaghetti sauce, divided

1. Cook pasta shells according to package directions.

2. Drain and set aside.

3. Squeeze spinach dry. Place in mixing bowl.

4. Add ricotta cheese, ½ cup Parmesan cheese, fennel, basil, salt and pepper. Blend well.

5. Spoon ⅓ cup spaghetti sauce over bottom of lightly greased 9 × 13 baking dish.

6. Fill each pasta shell with spinach mixture.

7. Place on layer of sauce in dish. Spoon remaining sauce over filled shells.

8. Sprinkle with ½ cup Parmesan cheese.

9. Cover loosely with foil.

10. Bake at 350° for 30 minutes.

Variation:

Omit 1 package of spinach, fennel and garlic. Add 2 cups grated mozzarella cheese, ¼ tsp. ground nutmeg, and 2 beaten eggs. Instead of filling shells, divide mixture between 12 cooked lasagna noodles. Roll up and place seam-side down on sauce. Proceed with step 7.

Lois Hess

Cheese-Stuffed Shells

Doreen Bishop

Harrisburg, PA

Mary Jane Hoober

Shipshewana, IN

Makes 10-12 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 45 minutes

12-oz. box jumbo shells

4 cups ricotta or cottage cheese

2 cups shredded mozzarella cheese

¾ cup grated Parmesan cheese

3 eggs

1 Tbsp. chopped fresh parsley

¾ tsp. dried oregano

½ tsp. salt

¼ tsp. pepper

3½ cups spaghetti sauce, divided

1. Cook shells according to the box directions (there will 36-40 shells). Drain. Set aside to cool.

2. Combine ricotta, mozzarella cheese, Parmesan cheese, eggs, parsley, oregano, salt and pepper.

3. Fill each shell with about 2 Tbsp. of cheese mixture.

4. Spread a thin layer of spaghetti sauce on bottom of a lightly greased 9 × 13 baking pan.

5. Place shells in a single layer on top of sauce. Top with remainder of spaghetti sauce. Cover with aluminum foil.

6. Bake at 350° for 35 minutes or until hot and bubbly.

Tip:

I find this recipe an easy one to fix in a foil pan (so it doesn’t have to be returned) and transported to a friend who is recovering from surgery or who just needs a lift for the day. It is always enjoyed and appreciated.

Mary Jane Hoober

Variations:

1. My mother-in-law taught me two tricks with this recipe:

Filled shells can be frozen individually, then put into a larger freezer bag. Get out as many as you need for a meal and bake.

Frozen shells can be cooked with spaghetti sauce on low for 5-6 hours in a slow cooker.

Doreen Bishop

2. Add 10-oz. package frozen chopped spinach, thawed, and drained to the cheese mixture.

Mary Jane Hoober

Black Bean Lasagna Rolls

Janelle Reitz

Lancaster, PA

Makes 8 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 35 minutes

1 cup shredded Monterey Jack cheese, or cheddar cheese

15 oz. ricotta cheese

4½-oz. can chopped green chilies, drained

½ tsp. chili powder

2 Tbsp. chopped fresh cilantro

2 cups cooked black beans, drained

8 uncooked lasagna noodles

15½-oz. jar salsa

1. Combine Monterey Jack cheese, ricotta cheese, chilies, chili powder, cilantro and black beans.

2. Cook lasagna noodles according to package directions.

3. Rinse and spread on waxed paper.

4. Spread bean mixture over one side of each noodle.

5. Roll up noodles, beginning at narrow ends.

6. Place lasagna rolls, seam-side down, in a lightly greased 7 × 11 baking pan.

7. Pour salsa over rolls.

8. Cover. Bake at 350° for 25 minutes.

Follow directions carefully the first time; experiment the second!

Karen Sauder, Adamstown, PA

Summer Squash Lasagna

Natalia Showalter

Mt. Solon, VA

Shirley Knicely

Bridgewater, VA

Makes 12 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 1 hour

Standing Time: 10-15 minutes

2 medium zucchini squash, thinly sliced

2 medium yellow squash, thinly sliced

8-oz. pkg. portabello mushrooms, sliced

1 large onion, diced

1 red bell pepper, chopped

4 cups chopped tomatoes

6-oz. can tomato paste

1 Tbsp. minced garlic

1 tsp. minced fresh basil

1 Tbsp. brown sugar

½ tsp. salt

½ tsp. dried oregano

½ tsp. pepper

15 oz. ricotta cheese or 12 oz. cottage cheese

8-oz. pkg. cream cheese, softened

2 large eggs, beaten

1 Tbsp. minced fresh parsley

6 uncooked whole wheat lasagna noodles

2-4 cups shredded mozzarella cheese

2 cups shredded colby cheese or Italian cheese blend, divided

1. In a large kettle, place squash, mushrooms, onions and peppers.

2. Fill kettle with enough water to cover vegetables. Cover. Bring to boil and reduce heat. Simmer 5 minutes.

3. Drain. Return vegetables to kettle.

4. Add tomatoes, tomato paste, garlic, basil, sugar, salt, oregano and pepper.

5. Simmer over medium heat for 15-20 minutes.

6. In a bowl, combine ricotta, cream cheese, eggs and parsley. Set aside.

7. Spread half of hot vegetable mixture in bottom of buttered 9 × 13 baking pan.

8. Place 3 uncooked noodles on top of mixture.

9. Spread with half of ricotta mixture.

10. Sprinkle with half of the mozzarella and colby cheeses.

11. Repeat layers.

12. Bake uncovered at 350° for 40 minutes, or until hot and bubbly.

13. Let stand 10-15 minutes before cutting and serving.

Tips:

1. To save time, chop vegetables and grate cheese ahead.

2. This is a wonderful dish to take to summer picnics.

Slow-Cooker Fresh Veggie Lasagna

Deanne Gingrich

Lancaster, PA

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 4-qt.

1½ cups shredded mozzarella cheese

½ cup ricotta cheese

⅓ cup shredded Parmesan cheese

1 egg, lightly beaten

1 tsp. dried oregano

¼ tsp. garlic powder

1 cup marinara sauce, divided, plus more for serving

1 medium zucchini, diced, divided

4 no-boil lasagna noodles

4 cups baby spinach, divided

1 cup mushrooms, sliced, divided

1. Combine mozzarella, ricotta, Parmesan, egg, oregano and garlic in a bowl. Set aside.

2. Spread 2 Tbsp. marinara sauce in the slow cooker.

3. Sprinkle with ½ of the diced zucchini and ⅓ of the cheese mixture.

4. Break 2 noodles into large pieces to cover cheese layer.

5. Spread 2 Tbsp. sauce, ½ of the spinach and ½ of the mushrooms over top cheese.

6. Repeat layers, ending with the cheese mixture and sauce. Press layers down firmly.

7. Cover and cook on low 4-5 hours. Allow to rest 20 minutes before cutting and serving. Serve with extra sauce.

Tip:

Don’t worry about the order of layers, but end with cheese and sauce.

Spinach Lasagna

Bernice Esau

North Newton, KS

Makes 10 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 75 minutes

Standing Time: 10 minutes

8 oz. uncooked lasagna noodles

2 Tbsp. olive oil

1 small onion, chopped

1 medium garlic clove, minced

16-oz. can tomatoes, undrained

2 6-oz. cans tomato paste

½ cup dry red wine

1 tsp. dried basil

½ tsp. salt

½ tsp. dried oregano

⅛ tsp. pepper

2 16-oz. containers ricotta cheese

3 large eggs, divided

20-oz. frozen chopped spinach, thawed and well-drained

16-oz. pkg. part-skim mozzarella cheese, sliced or shredded, divided

¼ cup grated Parmesan cheese

1. Prepare lasagna noodles as label directs. Drain. Set aside.

2. In 2-quart saucepan cook onion and garlic in hot olive oil over medium heat until tender, stirring occasionally.

3. Stir in tomatoes with liquid, tomato paste, red wine, basil, salt, oregano and pepper. Heat to boiling.

4. Reduce heat to medium-low. Partially cover and cook 15 minutes to blend flavors, stirring occasionally.

5. Meanwhile, in medium bowl, mix ricotta with 2 eggs.

6. In another bowl, mix spinach with 1 egg. Set aside.

7. Evenly spoon ¾ cup tomato sauce into a lightly greased 9 × 13 baking dish. Arrange half the lasagna noodles over sauce, overlapping to fit.

8. Spoon half the ricotta mixture over noodles in baking dish.

9. Top with half the mozzarella, half the spinach mixture and half the remaining tomato sauce.

10. Repeat layers, ending with sauce. Sprinkle with grated Parmesan cheese.

11. Cover dish with foil. Place on rimmed baking sheet.

12. Bake at 350° for 60 minutes, or until heated through and bubbling.

13. Remove from oven and let stand 10 minutes before cutting for easier serving.

Easy Black Bean Lasagna

Kristen Leichty

Ames, IA

Makes 15 servings

Prep. Time: 20-30 minutes

Baking Time: 35 minutes

Standing Time: 15 minutes

15-oz. can black beans, rinsed and drained

28-oz. can crushed tomatoes, undrained

15-oz. can fat-free re-fried beans

¾ cup chopped onions

½ cup chopped green bell peppers

¾ cup medium salsa

1 tsp. chili powder

½ tsp. ground cumin

8 oz. cottage cheese

¼ tsp. garlic powder

2 eggs

salt and black pepper, to taste

10 uncooked lasagna noodles

1½ cups shredded cheddar cheese, divided

1½ cups shredded mozzarella cheese, divided

1. In a large bowl, combine black beans, tomatoes, re-fried beans, onions, green peppers, salsa, chili powder and cumin. Mix well.

2. In a small bowl, combine cottage cheese, garlic powder, eggs, salt and black pepper.

3. Spread 1 cup of the tomato mixture in bottom of greased 9 × 13 baking dish.

4. Top with half of the uncooked noodles, overlapping slightly. Top with half of the remaining tomato mixture.

5. Spoon cottage cheese mixture over the top and top with half the shredded cheese, then the remaining noodles, tomato mixture and shredded cheese.

6. Cover with a greased sheet of aluminum foil.

7. Bake at 350° for 35 minutes. Uncover and bake additional 10 minutes.

8. Let stand 15 minutes before serving.

Tip:

This can be refrigerated for 1 day before baking. If refrigerated beforehand, add 15 minutes to baking time.

Italian Pasta Pie

Judy Hershberger

Millersburg, OH

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 1 hour

Standing Time: 30 minutes

1 loaf Italian country bread, day-old and sliced ¼” thick, divided

1 lb. uncooked rigatoni or ziti pasta

half stick (4 Tbsp.) butter, divided

1 small onion, chopped

½ cup frozen peas

½ tsp. dried basil

pinch fennel seed

28-oz. can tomatoes, chopped

1 cup heavy cream

1 lb. mozzarella cheese, cut into ½” cubes

1 cup grated Parmesan cheese, divided, plus more for serving

salt

1. Grease a 10” springform pan or 4-qt. casserole.

2. Line the bottom and sides of the pan with bread slices, fitting them tightly. Reserve several bread slices for the top.

3. In a large pot of boiling, salted water, cook the pasta until al dente.

4. Meanwhile, in a large skillet, melt 2 Tbsp. butter over medium heat. Add the onions and cook until softened, about 5 minutes.

5. Stir in the peas, basil and fennel and cook for 1 minute.

6. Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer. Set aside 1 cup of the sauce.

7. Drain the pasta, add to the sauce in the skillet and toss to coat.

8. Stir in the mozzarella and ½ cup Parmesan. Taste for salt.

9. Pour the pasta mixture into the bread-lined pan, pressing down with a wooden spoon.

10. Cover with the remaining bread slices. Sprinkle the remaining Parmesan on top and dot with the remaining 2 Tbsp. butter.

11. Bake uncovered at 375° for 40 minutes until golden and crusty. Loosely cover with foil if necessary to prevent overbrowning.

12. Let cool for about 30 minutes. Unmold the pasta pie.

13. Serve with the reserved tomato sauce and extra Parmesan.

Baked Pasta E Fagioli

Susan Kasting

Jenks, OK

Makes 4 servings

Prep. Time: 25 minutes

Cooking/Baking Time: 40 minutes

8 oz. uncooked mini penne pasta

2 Tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 rib celery, chopped

28-oz. can petite diced tomatoes, undrained

2 Tbsp. tomato paste

8-oz. can tomato sauce

1 tsp. dried basil

1 tsp. dried oregano

2 15-oz. cans white beans, rinsed and drained

½ cup vegetable broth

10-oz. pkg. chopped frozen spinach, thawed and squeezed dry

½ cup Parmesan cheese, divided

1. Cook pasta according to directions and drain.

2. In large saucepan, add oil and sauté onions, garlic and celery until tender.

3. Stir in diced tomatoes, tomato paste, tomato sauce, basil, oregano, beans and broth.

4. Bring to a boil, then simmer uncovered 15 minutes.

5. Mix together pasta, sauce, spinach and ¼ cup Parmesan cheese.

6. Place in lightly greased 3-quart glass baking dish.

7. Top with remaining cheese.

8. Bake uncovered at 350° for 25-35 minutes.

Baked Spaghetti Corn

Shelia Heil

Lancaster, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Standing Time: 1 hour

Cooking Time: 3½ hours

Ideal slow-cooker size: 4-qt.

16-oz. can whole-kernel corn, undrained

16-oz. can cream-style corn

1 stick (½ cup) margarine, or butter, cut in chunks

2 Tbsp. chopped onions

1 cup diced cheese of your choice

1 cup uncooked broken spaghetti pieces, ½-1” long

1. Mix corn, margarine, onion, cheese, and spaghetti in 4-quart slow cooker.

2. Let stand 1 hour or longer.

3. Cover. Cook on low for 2-3 hours.

4. Remove cover. Turn to high. Cook an additional 30-35 minutes.

Drop 1 Tbsp. butter in boiling water before adding pasta or rice and it will keep food from clumping.

Leah Hersberger, Dundee, OH

Spaghetti Pizza

Ruth C. Hancock

Earlsboro, OK

Makes 6-8 servings

Prep. Time: 35 minutes

Cooking/Baking Time: 30 minutes

Standing Time: 5 minutes

¼ lb. uncooked thin spaghetti

½ cup milk

1 egg, beaten

2 Tbsp. cooking oil

½ cup chopped bell peppers

½ cup chopped onions

2 cloves garlic, chopped

15-oz. jar pizza sauce

1 Tbsp. Italian herb seasoning

4-oz. can mushrooms, drained

2 cups shredded mozzarella cheese

1. Cook spaghetti as directed on package. Drain.

2. Mix milk and egg in bowl and add cooked spaghetti. Mix well.

3. Spread over bottom of greased 9 × 13 baking pan and set aside.

4. Pour oil into skillet.

5. Add chopped peppers, onions and garlic. Stir and cook over medium heat until onions are clear.

6. Add pizza sauce and Italian seasoning. Simmer 10 minutes.

7. Spoon mixture over spaghetti mixture in pan. Sprinkle evenly with mushrooms and cheese.

8. Bake 20 minutes uncovered at 350°.

9. Let stand 5 minutes before serving. Cut in squares to serve.

Sauerkraut Casserole

Arnola Siggelkow

Fairbank, IA

Bonnie Whaling

Clearfield, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 4-qt.

8-oz. pkg. noodles, cooked and drained

28-oz. can sauerkraut, drained

10¾-oz. can cream of mushroom soup

1 small onion, diced

2 Tbsp. butter, melted

1. Mix ingredients together in buttered slow cooker.

2. Cover and cook on high for 1½-2 hours.

To make your own cream of mushroom soup, please turn to pages 260-261.

Crumb-Topped Macaroni and Cheese

Carolyn Spohn

Shawnee, KS

Makes 8 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 60 minutes

2 cups uncooked elbow macaroni

2 cups shredded sharp cheddar cheese

½ cup milk

3 Tbsp. butter, divided

1 egg, beaten

¾ cup sour cream

2 tsp. chopped onions, optional

1 cup cottage cheese

¼ cup dry bread crumbs

1. Cook macaroni according to package directions. Drain.

2. Mix macaroni, cheddar cheese, milk, 1 Tbsp. butter, egg, sour cream, onions, and cottage cheese.

3. Place in lightly greased 2-quart casserole.

4. Melt remaining 2 Tbsp. butter in skillet. Add bread crumbs. Stir and cook until crumbs are browned.

5. Sprinkle browned crumbs over casserole. Cover.

6. Bake at 350° for 30-40 minutes.

7. Uncover. Bake an additional 10 minutes to crisp up crumbs.

Go-Along:

• Crusty bread and green vegetable.

Zesty Macaroni and Cheese

Rosemarie Fitzgerald

Gibsonia, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking/Baking Time: 40 minutes

¼ lb. uncooked whole wheat elbow macaroni

1¼ cups hot milk

½ lb. cheddar cheese, shredded

6 Tbsp. dry bread crumbs or ¾ cup fresh crumbs

2 Tbsp. chopped fresh parsley

1 medium onion, chopped

1 green bell pepper, finely chopped

3-4 scallions, chopped, or more to taste

1 tsp. salt, optional

2 eggs, beaten

sprinkle of paprika

1. Cook macaroni until tender-firm. Drain and set aside.

2. In a large bowl, pour hot milk over cheese and crumbs.

3. Add parsley, onions, peppers, scallions and salt if you wish.

4. Stir in eggs and cooked macaroni.

5. Pour into lightly greased 3-quart casserole dish. Sprinkle with paprika.

6. Bake at 350° for 30 minutes, or until the top of the casserole is firm and golden brown.

Veggie Macaroni and Cheese

Dorothy Lingerfelt

Stonyford, CA

Makes 12 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 30 minutes

1½ cups uncooked elbow macaroni

3 cups chopped broccoli

2 cups chopped cauliflower

3 carrots, thinly sliced

2 celery ribs, sliced

1 medium onion, diced

1 Tbsp. butter

¼ cup all-purpose flour

1 cup milk

3 cups shredded cheddar cheese

1 Tbsp. Dijon mustard

¼ tsp. pepper

¼ tsp. paprika

1. In a large pot of salted boiling water, cook macaroni 1-2 minutes.

2. Add broccoli, cauliflower, carrots, and celery and cook 5 more minutes.

3. Drain, but reserve 1 cup cooking water.

4. Pour vegetables and macaroni into lightly greased 9 × 13 baking pan. Set aside.

5. Meanwhile, in a saucepan, sauté onions in butter until tender.

6. Sprinkle with flour and stir until blended.

7. Over low heat, gradually stir in milk and reserved 1 cup cooking water.

8. Bring to boil over medium heat, stirring. Cook and stir for 2 minutes, or until thickened.

9. Turn off heat. Stir in cheese, mustard and pepper.

10. Pour sauce over macaroni mixture in pan. Stir to coat. Spread evenly in pan.

11. Sprinkle with paprika.

12. Bake uncovered at 350° for 15-20 minutes or until heated through.

Horseradish Macaroni and Cheese

Joan Terwilliger

Lebanon, PA

Makes 6 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 40 minutes

Standing Time: 5 minutes

2¼ cups uncooked elbow macaroni

2 Tbsp. butter

¼ cup, plus 2 Tbsp., all-purpose flour

3 cups milk

1 Tbsp., plus 1 tsp., horseradish mustard

1 cup shredded cheddar or horseradish cheese, divided

½ cup shredded Swiss cheese

½ tsp. salt

pepper, to taste

1. Cook macaroni according to package directions. Drain. Set aside.

2. Melt butter in a large saucepan. Stir in flour until smooth.

3. Gradually add one cup of milk, whisking until smooth. Gradually add remaining milk, stirring constantly, and cook 10 minutes until thickened and smooth.

4. Remove from heat and stir in mustard, ½ cup cheddar cheese, Swiss cheese, salt and pepper. Stir until cheese melts.

5. Stir in cooked macaroni.

6. Put macaroni mixture in greased 7 × 11 baking dish. Sprinkle remaining cheddar on top.

7. Cover. Bake at 350° for 20 minutes.

8. Let stand, covered, for 5 minutes before serving.

Cheesy Slow-Cooker Macaroni

Michele Ruvola

Vestal, NY

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 4-qt.

2 eggs

12-oz. can evaporated milk

1½ cups fresh milk

1 tsp. salt

½ tsp. pepper

½ lb. uncooked elbow macaroni

4 cups shredded cheddar cheese, divided

1. Grease inside of slow cooker with cooking spray or oil.

2. Beat eggs, evaporated milk, fresh milk, salt, and pepper in large bowl.

3. Mix in uncooked macaroni and 3 cups cheese.

4. Transfer mixture to slow cooker. Sprinkle remaining 1 cup cheese on top.

5. Cover. Cook on low 4-5 hours.

Slow-Cooker Macaroni and Cheese

Ruthie Schiefer

Vassar, MI

Natalie Butikofer

Richland Center, WI

Lena Hartzler

Belleville, PA

Doris Hoover

Penn Yan, NY

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 1½-2 hours

Ideal slow-cooker size: 4-qt.

2 cups uncooked elbow macaroni

2 cups grated cheese

1½ tsp. salt

½ tsp. pepper

1½ cups evaporated milk

1 cup water

1. Mix ingredients. Place in greased 4-quart slow cooker.

2. Cook on high for 1½-2 hours or on low for 3-4 hours.

Variations:

1. Sauté the uncooked macaroni with 3 Tbsp. butter before placing in slow cooker.

Doris Hoover

Natalie Butikofer

2. You can use 4 cups cooked macaroni.

Lena Hartzler

Ricotta Gnocchi with Spinach Sauce

Judy Hershberger

Millersburg, OH

Makes 4 servings

Prep. Time: 35 minutes

Cooking/Baking Time: 40 minutes

2 Tbsp. butter

1 large onion, halved and thinly sliced

1½ cups, plus 1 Tbsp., all-purpose flour, divided

2 cups half-and-half

½ tsp. ground nutmeg

5 oz. baby spinach, rinsed and drained

15-oz. container ricotta cheese

3 large eggs

1 cup grated Parmesan cheese, divided

1 tsp. salt

½ tsp. pepper

1. Bring a large Dutch oven of salted water to a boil.

2. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat.

3. Add the onions and cook, stirring occasionally, until softened and golden, 10-12 minutes.

4. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes.

5. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes.

6. Add the nutmeg. Season with salt and pepper.

7. Working in batches, stir in the spinach and cook over low heat until just wilted, 3 to 5 minutes. Cover and set sauce aside.

8. In a medium bowl, lightly beat together the ricotta, eggs, ½ cup Parmesan, the remaining 1½ cups flour, and salt and pepper. Stir until well combined.

9. Using a soup spoon, drop 10 to 12 generous spoonfuls of dough (about half the dough) into the boiling water. Cook for 3 minutes. Gently stir the gnocchi to keep from clumping together.

10. When the gnocchi rise to the surface, cook for about 3 minutes more.

11. Using a slotted spoon, transfer gnocchi to a towel-lined plate to drain. Repeat process with the remaining dough.

12. Add the cooked gnocchi to the spinach sauce and stir gently to coat.

13. Transfer mixture to a baking dish. Sprinkle with the remaining ½ cup Parmesan.

14. Broil until golden, about 3 minutes.

Linguini with Sun-Dried Tomato Pesto

Monica Wagner

Quarryville, PA

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 15 minutes

Standing Time: 20-30 minutes

1 cup sun-dried tomatoes, drained

2 cups boiling water

1 Tbsp. olive oil or oil from the sun-dried tomatoes

½ cup grated Parmesan, plus more for garnish

2 medium cloves garlic

1½ cups fresh basil, tightly packed

½ tsp. salt

¼ tsp. red pepper flakes

12 oz. uncooked linguini

1. Place tomatoes in heat-proof bowl and cover with boiling water. Let sit until softened, 20-30 minutes.

2. Drain tomatoes, but reserve 1 cup tomato liquid.

3. Place tomatoes, 1 cup tomato liquid, oil, ½ cup Parmesan, garlic, basil, salt and red pepper flakes into food processor. Process until smooth.

4. Meanwhile, cook pasta as directed on package. Reserve 1 cup cooking water. Drain pasta.

5. In serving bowl toss pasta with pesto and ¾-1 cup cooking liquid, depending on desired consistency.

6. Sprinkle with some grated Parmesan.

Israeli Couscous with Vegetables

Barbara Hershey

Lititz, PA

Makes 2-4 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Standing Time: 30 minutes

1½ cups vegetable stock

dash of hot red pepper flakes

1 cup uncooked Israeli couscous

2 Tbsp. butter

1 tsp. dried dill weed

1 clove garlic, minced

5 mushrooms, sliced thinly

⅓ cup chopped scallions, tops included

½ cup coarsely shredded carrots

1. In medium saucepan, combine stock and red pepper.

2. Bring to boil and add couscous.

3. Turn heat off. Cover. Let stand 30 minutes.

4. In large skillet melt butter and add dill, garlic, mushrooms, scallions and carrots.

5. Sauté 5-6 minutes or until soft.

6. Add couscous to vegetable mixture. Stir gently. Serve immediately.

Pasta with Beans and Greens

Carol Sherwood

Batavia, NY

Makes 4-6 servings

Prep. Time: 35 minutes

Cooking Time: 20 minutes

6 oz. uncooked pasta of your choice

cooking spray

6 cloves garlic, coarsely chopped

4 cups (6-oz. bag) fresh spinach, coarsely chopped

15-oz. can cannellini beans, rinsed and drained

2 cups vegetable broth

1. Cook pasta until barely al dente. Drain, reserving ½-1 cup pasta water.

2. Spray large saucepan with cooking oil.

3. Add garlic and cook over medium heat 3 minutes, until softened. Do not let garlic burn or it will taste bitter.

4. Add spinach and beans. Cook and stir 2-3 minutes or until spinach is wilted.

5. Add broth and bring to a boil.

6. Reduce heat and simmer 3 minutes.

7. Add cooked pasta and cook 2 minutes, stirring occasionally. If you want a soupier sauce, stir in some of all of the reserved pasta water.

8. Let stand 5 minutes before serving.

Tip:

I save some pasta water in case extra liquid is needed.

Whole Wheat Pasta with Vegetables and Lemon Broth

Rebekah Zehr

Lowville, NY

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 20 minutes

½ cup sun-dried tomatoes

13-oz. box uncooked whole wheat pasta, your choice of shapes

1 cup shelled frozen edamame

10 oz. asparagus, trimmed and cut into 2½” pieces.

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 shallots or one small onion, finely chopped

4 cloves garlic, minced

½ tsp. red pepper flakes, or to taste

⅓ cup dry white wine

1 lb. kale, chopped, or 2 cups baby arugula

3 Tbsp. lemon juice

1 tsp. salt, or to taste

¼-½ cup freshly grated Parmesan cheese, or ricotta salata

freshly ground pepper, to taste

1. Soak the sun-dried tomatoes in hot water until they are soft, about 10 minutes. Drain and cut into pieces.

2. Bring a large pot of water to a boil. Add pasta. Cook al dente following package instructions, adding edamame and asparagus for the last 3-4 minutes. Drain, reserving 1 cup of cooking liquid.

3. Heat the olive oil in a large skillet. Add shallot or onion and sauté about 3-4 minutes.

4. Add garlic and cook 1 more minute.

5. Add red pepper flakes and sun-dried tomatoes. Cook and stir 1 minute.

6. Add wine. Bring mixture to a boil.

7. Add kale or arugula. Cook uncovered until liquid is reduced

8. Add lemon juice, salt, and 1 cup reserved pasta-cooking liquid.

9. Place drained pasta and vegetables in big serving dish. Pour tomato-kale mixture with its broth and seasonings over pasta.

10. Top with cheese. Drizzle with olive oil and sprinkle with more salt if you wish and freshly ground pepper.

Mushroom Goulash

Shelia Heil

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 4-qt.

2 4-oz. cans mushrooms

1½ cups uncooked macaroni

1 quart tomato juice

½ tsp. salt

½ tsp. dried thyme, optional

1 cup chopped onions

hot sauce, to taste, optional

1. Combine ingredients in slow cooker.

2. Cook on high 1-2 hours until macaroni is tender.

Tips:

1. Mixed vegetable juice may be used in place of tomato juice.

2. If recipe mixture seems dry, add water by the tablespoon.

Homey Mac Dinner

Vonnie Oyer

Hubbard, OR

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 20 minutes

¾ cup uncooked macaroni

15½-oz. can kidney beans, rinsed and drained

1 cup cooked garbanzo beans, drained

15-oz. can vegetable broth

1 tsp. dried basil

1 tsp. vegetarian Worcestershire sauce

14½-oz. can diced tomatoes

1 clove garlic, minced

¼ cup chopped onions

¼ cup chopped green bell peppers

grated Parmesan cheese, optional

1. Combine all ingredients except cheese in a saucepan. Cover.

2. Cook over medium low heat until macaroni is tender, approximately 20 minutes.

3. Serve with Parmesan cheese if you wish.

Tip:

This is a great dinner to make when camping. All the cans can fit into a big pot. Cook on a camp stove or over a fire.

Asparagus Fettuccine

Melva Baumer

Mifflintown, PA

Makes 2 servings

Prep. Time: 15 minutes

Cooking Time: 15-20 minutes

4 oz. uncooked fettuccine

½ lb. fresh asparagus, cut in 1" pieces

¼ cup chopped onions

1 garlic clove, minced

1 Tbsp. butter

2 oz. cream cheese, cubed

¼ cup milk

¼ cup shredded Parmesan cheese

1½ tsp. lemon juice

¼ tsp. salt

⅛ tsp. pepper

1. Cook fettuccine according to package directions. Drain.

2. In large skillet, sauté asparagus, onions, and garlic in butter until tender.

3. Add cream cheese, milk, Parmesan cheese, lemon juice, salt and pepper.

4. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.

5. Toss fettuccine with asparagus mixture.

Linguini with Mushroom Sauce

Abigail Thompson

Millersville, PA

Makes 6 servings

Prep. Time: 10-15 minutes

Cooking Time: 25 minutes

16-oz. box linguini

¼ cup extra-virgin olive oil

¼ cup diced shallots

1 clove garlic, minced

1 lb. portabello mushrooms, sliced

¼ tsp. dried thyme

¼ tsp. ground nutmeg

salt and pepper, to taste

½ cup dry Marsala wine

1 cup vegetable stock

½ cup heavy cream

¼ cup grated Parmesan cheese

snipped fresh chives, for garnish

1. Bring a large pot of water to a boil. Once it comes to a roiling boil add a little salt and the pasta. Cook according to package directions. When done, drain and set aside.

2. While pasta is cooking, heat up a large sauté pan over medium heat and add the oil. Cook shallots and garlic for 3-4 minutes.

3. Add the mushrooms and cook until softened, about 5 minutes. Add thyme, nutmeg, salt and pepper.

4. Add the wine. Simmer over medium heat until half the liquid remains.

5. Add the vegetable stock. Stir. Simmer again until half the liquid remains.

6. Add cream and cook over low heat 5 minutes. Once thickened add the cheese and additional salt and pepper, if needed.

7. Toss the sauce with the cooked linguini and top with chives. Serve immediately.

Tip:

When you cook the mushrooms, do not add any salt or pepper until they are brown and tender. Otherwise they will not brown.

Go-Along:

• Sautéed asparagus or cooked peas.

Broccoli Alfredo

Rosanne Hankins

Stevensville, MD

Makes 2-4 servings

Prep. Time: 5 minutes

Cooking Time: 25 minutes

10¾-oz. can cream of mushroom soup

1 cup whole milk

½ cup grated Parmesan cheese

¼ cup extra-virgin olive oil

2 Tbsp. Old Bay seafood seasoning

10-oz. bag frozen broccoli

12 oz. whole wheat pasta, cooked al dente, and drained

1. In a saucepan, blend soup and milk and heat for 5-8 minutes.

2. Stir in cheese, oil, seasoning, and broccoli.

3. Simmer 10 minutes.

4. Toss with cooked pasta.

Go-Along:

• Garlic bread.

To make your own cream of mushroom soup, please turn to pages 260-261.

Creamy Spinach Ravioli

Jessalyn Wantland

Arlington, WA

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking Time: 20 minutes

2 9-oz. pkgs. refrigerated cheese ravioli

½ cup chive-and-onion cream-cheese spread

1 cup milk

¼ cup, plus 2 Tbsp., grated Parmesan cheese, divided

4 cups baby spinach leaves

2 Tbsp. chopped fresh dill

1 tsp. grated lemon peel

6-8 cherry tomatoes, quartered

1. Cook pasta according to package. Drain. Set aside and keep warm.

2. Place cream cheese spread in large skillet. Add milk. Cook on medium heat 2-4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.

3. Add ¼ cup Parmesan cheese, spinach, dill and lemon peel. Mix well.

4. Add pasta to cream cheese sauce. Toss to coat.

5. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.

Garlicky Tomatoes and Olives with Spaghetti

Lucille Amos

Greensboro, NC

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

13¼ oz. uncooked spaghetti

3 Tbsp. olive oil, divided

2 cloves garlic, chopped

2 medium tomatoes, coarsely chopped

¾ cup pitted Kalamata olives, chopped

½ cup chopped fresh parsley

salt and pepper, to taste

½ cup crumbled feta cheese

1. Cook spaghetti in salted water according to package directions.

2. Drain and return spaghetti to pan to stay warm.

3. Heat 2 Tbsp. oil in separate skillet.

4. Add garlic and cook 1 minute.

5. Add tomatoes and olives and cook 3 minutes or until tomatoes are hot.

6. Add mixture to cooked spaghetti.

7. Stir in remaining oil and parsley.

8. Add salt and pepper. Mix well.

9. Sprinkle each serving with feta cheese.

Farfalle with Tomatoes, Garlic and Basil

Jennifer Hoke Bentivogli

Gordonville, PA

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

16 oz. uncooked farfalle (bow-tie pasta)

1 Tbsp. olive oil

2 cloves garlic, crushed

2 large tomatoes, diced

½ teaspoon red pepper flakes, optional

1 Tbsp. balsamic vinegar

¼ cup finely chopped fresh basil, plus whole leaves for garnish

1 Tbsp. finely chopped fresh parsley

freshly grated Parmesan cheese, for garnish, optional

1. Cook farfalle according to package directions.

2. Meanwhile, heat oil in a sauté pan over medium-high heat. Add garlic and sauté for 1 minute.

3. Add tomatoes and red pepper flakes (if using) and cook for another minute.

4. Stir in balsamic vinegar. Cook uncovered for 3-4 minutes.

5. Remove from heat before the tomatoes lose their shape. Stir in chopped basil and parsley.

6. Drain and rinse farfalle. Toss farfalle with sauce in a serving bowl.

7. Garnish with whole basil leaves and Parmesan.

Rigatoni with Grilled Vegetables

Ronda Burgoon

Collingswood, NJ

Makes 4-6 servings

Prep. Time: 35 minutes

Cooking Time: 25 minutes

1 lb. uncooked rigatoni

1 baby Italian eggplant, sliced in ½”-thick discs

1 zucchini, halved lengthwise

1 medium onion, sliced

1 red bell pepper, quartered, cored and seeds removed

3 Tbsp. olive oil, divided

salt and freshly ground pepper

1 Tbsp. chopped garlic

1 tsp. Italian herb seasoning

1 tsp. crushed red pepper

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain and set aside.

2. Lightly brush all sides of eggplant, zucchini, onion, and bell pepper pieces with 1 Tbsp. olive oil.

3. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side.

4. Transfer to a cutting board. Cut all the vegetables into bite-size pieces.

5. Add remaining 2 Tbsp. olive oil to a large skillet over medium heat.

6. Add garlic, Italian herb seasoning and red pepper flakes and sauté for 1 minute.

7. Stir in the pasta, add the chopped vegetables and toss. Serve.

Variation:

If you don’t want to grill, just cut the vegetables into bite-size pieces, sauté and remove after cooking.

The cooking time on an outdoor grill may vary slightly from a grill pan, so adjust a recipe accordingly.

Monica Wagner, Quarryville, PA

Garlic Pasta

MaryAnn Beachy

Dover, OH

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

1 whole garlic bulb

⅓ cup olive or vegetable oil

½ cup chopped fresh parsley

¼ cup fresh oregano, chopped or 4 tsp. dried oregano

1 tsp. salt

¼ tsp. pepper

1 lb. pasta of your choice, cooked and drained

½ cup grated Parmesan cheese

1. Separate garlic into cloves and remove papery skins. Chop fine.

2. In a large skillet over low heat, sauté garlic in oil until golden brown. Remove from heat.

3. Add parsley, oregano, salt and pepper.

4. Toss with cooked pasta. Stir in cheese. Serve immediately.

Parsley Pasta

Sara Neilon

Lyndonville, VT

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

1 lb. uncooked pasta of your choice

1-1½ cups finely chopped fresh parsley (about 1 large bunch)

½ cup olive oil, divided

1 medium onion, halved, and sliced in very thin wedges

1 red bell pepper, sliced in ribs

2-3 garlic cloves, minced

½ tsp. salt

¼ tsp. pepper

juice of half a lemon, optional

1 cup finely shredded Parmesan cheese, divided

chopped Kalamata olives, optional

1. Cook pasta according to directions. Drain. Set aside, keeping it warm.

2. Place 2 Tbsp. of olive oil in skillet. Sauté onions and red peppers until translucent and lightly browned.

3. Add 1 tsp. olive oil and mix garlic into onion mixture. Cook until lightly fragrant, about 1 minute.

4. In separate bowl, mix remaining olive oil with parsley, salt and pepper. Add lemon juice, if you wish.

5. Mix pasta in warm bowl with parsley and oil. Add ⅔ cup Parmesan cheese.

6. Place pasta onto plates and serve onion/red pepper mixture on top.

7. Sprinkle remaining cheese on top of pasta. Serve warm.

Tips:

1. Food processors make quick work of chopping parsley. Roasted red peppers in jars also can work. Just heat them lightly with onions.

2. Parsley is fine just tossed with hot pasta: it stays fresher and has more nutrients. Do not overcook the parsley!

Rigatoni with Roasted Cauliflower and Asiago

Bob Coffey

New Windsor, NY

Makes 4 servings

Prep. Time: 15 minutes

Cooking/Baking Time: 30 minutes

3 Tbsp. olive oil, plus more for serving

1 head cauliflower, cut into bite-sized pieces

6 cloves garlic, peeled and diced

1 lb. uncooked rigatoni

1 cup bread crumbs

½ cup chopped curly parsley

½ cup shredded asiago cheese

1. Combine oil, cauliflower and garlic on a baking sheet. Roast for 20 minutes in a 400° oven, stirring occasionally.

2. Cook rigatoni according to package instructions. Drain.

3. After 20 minutes, add bread crumbs and parsley to cauliflower, stirring to coat and adding more olive oil as needed.

4. Continue roasting until bread crumbs begin to brown, about 10 more minutes.

5. Place cooked pasta on individual plates, sprinkle with asiago cheese to taste and a swirl of good-quality olive oil. Top with cauliflower mixture.

Tip:

Making sure that the cauliflower is evenly coated with bread crumbs and parsley will ensure that each bite is fantastic!

Go-Along:

• A simple spinach salad is perfect to eat alongside this dish.

Basil Vegetable Pasta

Kim Patrick

Norwood, PA

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

2 cups uncooked whole wheat or rice pasta, any shape

2 medium zucchini

¼ cup pine nuts

1 Tbsp. olive oil

½ tsp. ground cumin

2 cups shelled edamame, cooked

¼ cup packed fresh basil

1 tsp. salt

1. Cook pasta according to package directions. Reserve ¾ cup of cooking liquid before draining.

2. Slice zucchini lengthwise into thick, long ribbons and set aside.

3. Heat olive oil in skillet, over medium heat, and toast pine nuts for 4-5 minutes.

4. Remove pine nuts to a plate.

5. In same skillet, heat cumin 1 minute until fragrant.

6. Add zucchini and ¼ cup reserved pasta liquid.

7. Simmer zucchini 3-5 minutes and set aside.

8. Blend pine nuts, edamame, basil, salt and remaining ½ cup of pasta water in food processor until smooth paste forms.

9. Place pasta and zucchini in bowl and toss with edamame paste. Serve immediately.

Edamame are soybeans, usually found in the freezer section of large supermarkets and health food stores. They are a complete protein containing all the essential amino acids. They can be served hot or cold in salads, casseroles, and soups.

Rebekah Zehr, Lowville, NY

Five-Ingredient Pasta Toss

Jennifer Freed

Harrisonburg, VA

Makes 4 servings

Prep. Time: 8 minutes

Cooking Time: 12 minutes

¼ cup extra-virgin olive oil

2 cloves garlic, crushed

8 oz. uncooked farfalle (bow-tie) pasta

15-oz. can small white beans, rinsed and drained

2 large tomatoes, chopped, with juice

¼ cup fresh basil leaves, chopped

1. Combine the olive oil and garlic in a small bowl. Set aside.

2. Cook the pasta according to package directions. Drain and set aside.

3. Place the pasta, beans, tomatoes, basil and 2 Tbsp. of the garlic olive oil in a large bowl. Toss gently until combined.

4. Serve the remaining olive oil at the table to drizzle over individual servings.

Tip:

This isn’t a hot pasta dish so it’s perfect for summer.

Go-Along:

• Serve with crusty bread to soak up the sauce and any leftover garlic oil.

Summer Pasta

Dawn Alderfer

Oley, PA

Peg Zannotti

Tulsa, OK

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

7-oz. pkg. uncooked angel-hair pasta or thin spaghetti

2 small zucchini, cut into ¼” pieces

2-4 garlic cloves, minced

3 Tbsp. olive or vegetable oil

1½ cups chopped tomatoes

¼ cup minced fresh parsley

2 tsp. dried oregano or Italian herb seasoning

pinch red pepper flakes

1. Cook pasta according to package directions. Drain. Set aside, keeping it warm.

2. Meanwhile, in a large skillet, sauté zucchini and garlic in oil until zucchini is crisp-tender.

3. Add the tomatoes, parsley, oregano and red pepper flakes. Heat through.

4. Top pasta with zucchini mixture and serve.

Variation:

Prick a medium eggplant all over. Bake at 450° for 40 minutes, turning occasionally. Cool. Peel. Dice pulp. Add to skillet with tomatoes and proceed with step 3.

Peg Zannotti

It is important to not overcook pasta. Begin testing pasta for doneness at about ¾ of the lowest cooking time recommended on the package. Check each minute after that, making sure to stop cooking as soon as pasta is cooked but still firm.

Bob Coffey, New Windsor, NY

Sesame Noodles

Judy Hershberger

Millersburg, OH

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 10 minutes

1 lb. uncooked capellini (angel-hair pasta)

¼ cup low-sodium soy sauce

2 Tbsp. tahini

2 Tbsp. toasted sesame oil

2 pinches cayenne pepper, or to taste

2 cloves garlic, minced

1" piece gingerroot, peeled and grated

3 scallions, sliced thinly on an angle

1 large carrot, grated

toasted sesame seeds, to garnish

crushed red pepper flakes, to garnish

1. Cook pasta according to package directions, just until al dente. Drain and run it under cold water until noodles are chilled. Drain well.

2. Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic and gingerroot in a bowl. Whisk until dressing is smooth.

3. Pour noodles into a big bowl with the dressing and combine until noodles are evenly coated with a thin layer of sauce.

4. Add scallions and carrots. Mix well.

5. Pour noodles into a serving dish. Garnish with sesame seeds and a few crushed red pepper flakes.

Tip:

Serves 4 for a lunch or light supper with fruit or a vegetable salad. Serves up to 8 as a side-dish or party offering.

Pasta with Szechwan Peanut Dressing

Jenny Kempf

Bedminster, PA

Deanne Gingrich

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

½ cup peanut butter

¼ cup vegetable stock or water

2 Tbsp. soy sauce

2 Tbsp. rice vinegar or lemon juice

2 Tbsp. sunflower or vegetable oil

1-2 cloves garlic, minced

½ tsp. dried crushed red pepper, or to taste

8 oz. uncooked linguini or soba noodles

2 cups broccoli florets or sugar snap peas

2 cups cherry tomatoes or chopped red bell peppers

chopped scallions, for garnish

1. Whisk peanut butter and stock until smooth

2. Stir in soy sauce, vinegar, oil, garlic and red pepper.

3. Cook pasta in boiling water. Add broccoli for the last 2-3 minutes.

4. Drain pasta and broccoli. Place in serving dish.

5. Pour sauce over pasta. Add cherry tomatoes. Toss to coat well.

6. Garnish with chopped scallions.

Variation:

Add 1 tsp. dried basil to sauce. Reduce peanut butter to 2 Tbsp. and omit stock. Cook sauce until boiling before pouring over pasta.

Deanne Gingrich

Beans and Legumes

Cornbread-Topped Frijoles

Andy Wagner

Quarryville, PA

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 5-qt.

1 medium onion, chopped

1 medium green bell pepper, chopped

1 Tbsp. canola oil

2 garlic cloves, minced

16-oz. can kidney beans, rinsed and drained

15-oz. can pinto beans, rinsed and drained

14½-oz. can diced tomatoes, undrained

8-oz. can tomato sauce

1 tsp. chili powder

½ tsp. pepper

¼ tsp. hot pepper sauce

Cornbread Topping:

½ cup all-purpose flour

½ cup yellow cornmeal

2 tsp. sugar

1 tsp. baking powder

¼ tsp. salt

1 egg, lightly beaten

¾ cup skim milk

½ cup cream-style corn

1½ Tbsp. canola oil

1. In a large skillet, sauté onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-quart slow cooker.

2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce.

3. Cover and cook on high for 1 hour.

4. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.

5. In another bowl, combine the egg, milk, corn and oil. Add to dry ingredients and mix well. Spoon evenly over bean mixture.

6. Cover and cook on high 2 hours longer or until a toothpick inserted near the center of cornbread comes out clean.

I cook beans in large quantities, and after draining, lay them on cookie sheets in the freezer to individually quick-freeze. Stored in a gallon resealable bag in the freezer, it is easy to measure out the exact quantity of beans that you need whenever you want.

Roanna Martin, Morgantown, WV

Mexican Rice and Beans

Helen Schlabach

Winesburg, OH

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

15-oz. can black beans, rinsed and drained

10 oz. package frozen whole-kernel corn

1 cup uncooked long-grain white or brown rice

16-oz. jar thick and chunky mild salsa

1½ cups vegetable juice cocktail

½ tsp. ground cumin

½ tsp. dried oregano

salt and pepper, to taste

¾ cup shredded cheddar cheese

1. Combine ingredients, except cheese, in greased 4-quart slow cooker.

2. Cook, covered, on high for 2-3 hours, stirring once.

3. When rice is tender, sprinkle casserole with cheese. Serve when cheese is melted.

Southwestern Rice and Beans

Marcia Kauffman

Waynesboro, VA

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

1 medium green bell pepper, diced

1 medium onion, chopped

2 garlic cloves, minced

1 Tbsp. olive oil

14½-oz. can reduced-sodium vegetable broth

½ cup water

1 cup uncooked long-grain rice

½ tsp. ground cumin

⅛ tsp. ground turmeric

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chilies, undrained

10-oz. pkg. frozen corn, thawed

1. Combine everything in 4-quart slow cooker.

2. Cook on low, covered, until rice is done, 3-4 hours.

Spray the slow cooker with cooking spray to ease clean-up.

Renae Hege, Midville, GA

“Re-fried” Beans

Gail Shetler

Goshen, IN

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 7-8 hours

Ideal slow-cooker size: 5-qt.

1 medium onion, peeled and halved

3 cups dry pinto beans, washed and sorted

½ fresh jalapeño pepper, seeded and chopped or 1 Tbsp. canned jalapeño, chopped

2-3 cloves garlic, minced

3 tsp. salt

1 tsp. black pepper

¼ tsp. ground cumin

9 cups water

1. Combine ingredients in slow cooker. Cover.

2. Cook on high for 7-8 hours.

3. Drain off a few cups of liquid. Save the liquid.

4. Mash the beans in the cooker with a potato masher. Add some of the saved liquid to reach the consistency you like.

Tips:

1. These beans will absorb more of the liquid as they cool. You might want to save the reserved liquid to reheat the leftovers.

2. These “re-fried” beans freeze very well.

3. Depending on the hotness of your peppers you may want to use more or less.

Meatless Mexican Lasagna

Mabel Shirk

Mt. Crawford, VA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 5-qt.

3 cups frozen corn, thawed

15-oz. can black beans, rinsed and drained

14½-oz. can diced tomatoes with basil, oregano and garlic, undrained

4-oz. can chopped green chilies

3 green onions, sliced

2 tsp. dried oregano

2 tsp. ground cumin

4 6" corn tortillas, divided

1½ cups shredded Mexican cheese blend, divided

6 Tbsp. sour cream

1. In a bowl, combine, corn, beans, tomatoes, green chilies, onions, oregano, and cumin.

2. Grease 5-quart slow cooker. Place 2 tortillas in crock.

3. Spread tortillas with half of the bean mixture.

4. Sprinkle with cheese.

5. Repeat the layers.

6. Cook on high 2 hours or until heated through.

7. Let stand for 5 minutes.

8. Garnish with sour cream.

White Beans With Sun-Dried Tomatoes

Steven Lantz

Denver, CO

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4-qt.

2 cups uncooked Great Northern beans, rinsed

2 cloves garlic, minced or pressed

1 onion, chopped

6 cups water

½ tsp. salt

⅛ tsp. pepper

1 cup chopped sun-dried tomatoes in oil, drained

2-oz. can sliced black olives, drained

½ cup grated Parmesan cheese

1. Mix all ingredients except tomatoes, olives and cheese in 4- or 5-quart slow cooker.

2. Cover and cook on high 4-6 hours or until beans are tender.

3. Mash some of the beans to thicken mixture. Stir in tomatoes and olives. Cook 20-30 minutes more, until thoroughly heated.

4. Ladle into bowls and sprinkle each with Parmesan cheese.

Savory Red Beans and Rice

Arianne Hochstetler

Goshen, IN

Makes 10-12 servings

Prep. Time: 15 minutes

Cooking Time: 5½ hours

Ideal slow-cooker size: 6-qt.

2 cups (16-oz. pkg.) dry kidney beans, sorted and rinsed

1 large green bell pepper, chopped

1 cup chopped onions

2 garlic cloves, minced

7 cups water

1½ tsp. salt

¼ tsp. pepper

2 cups uncooked instant rice

hot pepper sauce

salsa

sour cream

1. In a 4- or 6-quart slow cooker, combine beans, peppers, onions, garlic, water, salt and pepper.

2. Cover. Cook on high 4-5 hours.

3. Stir instant rice into bean mixture.

4. Cover. Cook on high an additional 15-20 minutes. Serve with hot pepper sauce, salsa and sour cream.

Tip:

I like to sauté the peppers, onions, and garlic before adding them to the slow cooker.

Go-Along:

• Corn muffins.

Black-Bean Sweet-Potato Skillet with Greens and Raspberries

Roanna Martin

Morgantown, WV

Makes 4 servings

Prep. Time: 10-15 minutes

Cooking Time: 20 minutes

2 sweet potatoes, peeled or unpeeled, cut in ½” cubes, about 3 cups

1 clove garlic, minced

1 tsp. olive oil

1½ cups cooked black beans, rinsed and drained

2 cups greens (kale, chard, spinach), roughly chopped

¼ cup water

⅔ cup raspberries, fresh or frozen

1 tsp. ground ginger

salt and pepper, to taste

apple cider vinegar, to taste

1. Place sweet potato cubes in large skillet over medium high heat, along with minced garlic and oil.

2. Sauté for about 10 minutes, or until sweet potatoes are nearly soft.

3. Add black beans. Cook another 3 minutes or so.

4. Stir in chopped greens. Toss in skillet along with ¼ cup water. Cover and cook until greens are wilted, about 2-3 minutes.

5. Add raspberries, ground ginger, salt and pepper to taste. Stir through gently.

6. Top with a drizzle of vinegar. Serve immediately.

Tip:

This is a fantastically simple one-pan meal: starch, protein, vegetable, and even fruit, all in the same dish!

Black Beans and Rice

Elaine Good

Lititz, PA

Makes 8 servings

Cooking Time: 23 minutes

1½ cups sliced carrots

vegetable oil

1 cup diced green bell peppers

1 cup diced onions

1 cup sliced celery

½ cup picante sauce

½ cup water

1 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. onion powder

½ tsp. salt, optional

½ tsp. black pepper

⅛ tsp. red cayenne pepper

3 16-oz. cans black beans, rinsed and drained

3 cups hot cooked rice

1. In large kettle, sauté carrots in vegetable oil for 3 minutes.

2. Add peppers, onions, celery, picante sauce and water.

3. Add chili powder, cumin, onion powder, black pepper and red cayenne pepper.

4. Cover. Cook for 15 minutes.

5. Add beans.

6. Cook 5 more minutes.

7. Serve over hot rice.

Tip:

Adjust spices to your preferences.

Quinoa and Black Beans

Gloria Frey

Lebanon, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

1 tsp. vegetable oil

1 onion, chopped

3 cloves garlic, chopped

1 red bell pepper, chopped

¾ cup uncooked quinoa

1½ cups vegetable broth

1 tsp. ground cumin

¼ tsp. cayenne pepper

salt and pepper, to taste

1 cup frozen corn

2 15-oz. cans black beans, rinsed and drained

½ cup fresh cilantro, chopped

1. Sauté onions, garlic and red bell pepper in oil in skillet until softened. Place in 4-quart slow cooker.

2. Mix quinoa into it and cover with vegetable broth.

3. Season with cumin, cayenne pepper, salt and pepper.

4. Cover. Cook on low 1-2 hours until quinoa is done.

5. Stir frozen corn, beans and cilantro into cooker and continue to cook on low 30-60 minutes until heated through.

Go-Along:

• Tossed salad, red beets, or red-beet eggs.

Delicious Baked Beans

Esther Bowman

Gladys, VA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3-5 hours

Ideal slow-cooker size: 3½-qt.

28-oz. can baked beans

1 small onion, diced

1 small green bell pepper, diced

½ cup ketchup

1 Tbsp. vegetarian Worcestershire sauce

3 Tbsp. brown sugar

1 tsp. prepared mustard

2 tsp. vinegar

¼ tsp. salt

1. Mix baked beans, onions, pepper, ketchup, Worcestershire sauce, sugar, mustard, vinegar and salt together in slow cooker.

2. Cover. Cook on low 3-5 hours.

Go-Along:

• Egg salad sandwiches and tossed salad.

Country Baked Beans

Susan Guarneri

Three Lakes, WI

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 6-qt.

1 onion, chopped

2 Tbsp. olive oil

1 apple, peeled and shredded

1 carrot, shredded

1½ cups tomato paste

1 tsp. dry mustard

3 Tbsp. cider vinegar

½ tsp. ground cumin

¼ tsp. ground nutmeg

½ tsp. black pepper

1 tsp. salt

1 Tbsp. brown sugar

1 cup vegetable broth

4-5 cups cooked beans

1. In a skillet, sauté onions in oil until golden brown.

2. Put the onions in a 4- or 5-quart slow cooker. Add rest of ingredients to slow cooker. Cover.

3. Cook on low for 4-6 hours.

Variation:

You can use canned kidney, pinto or navy beans for this recipe. A variety looks attractive!

Go-Along:

• Cheesy cornbread with vegetable crudites and dip.

Baked Beans

Julia Burkholder

Robesonia, PA

Carol Eveleth

Wellman, IA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 10-11 hours

Standing Time: 8 hours or overnight

Ideal slow-cooker size: 5-qt.

1 lb. dried navy beans

8 cups water

1 tsp. salt

2 tsp. prepared mustard

⅓ cup molasses

1 small onion, finely chopped

¼ tsp. pepper

1 cup tomato juice

¼ cup ketchup

½-1 cup brown sugar

1 Tbsp. Worcestershire sauce, optional

¼ tsp. liquid smoke, optional

1. In slow cooker, soak beans in water overnight.

2. Cook on low for 6-8 hours, until beans are almost soft. Remove some water if needed, so that water level is below surface of beans.

3. Add rest of ingredients. Stir well.

4. Replace lid. Cook on low an additional 2-3 hours.

Baked Beans For A Crowd

Susan Henne

Fleetwood, PA

Makes 24-30 servings

Prep. Time: 20-30 minutes

Cooking/Baking Time: 3-3¾ hours total

Chilling Time: 4-12 hours

Standing Time: 12 hours

3 lbs. dried Great Northern beans

12 quarts water, divided

3 26-oz. cans tomato soup

2 12-oz. jars molasses

2 cups barbeque sauce

2 cups light brown sugar

½ cup Dijon mustard

2 5-oz. pkgs. vegetarian bacon

1. Soak beans in 6 quarts of water for 8 to 12 hours. Drain and rinse the beans.

2. Put beans in a large stockpot and add 6 quarts of fresh water.

3. Bring beans to a boil and reduce heat to simmer. Cook, covered, for 60-70 minutes or until beans are tender but not over-cooked.

4. While the beans are cooking, mix the tomato soup, molasses, barbeque sauce, brown sugar and mustard together in a large bowl.

5. Drain beans and rinse with cold water. Return beans to pot.

6. Pour sauce over cooked beans and mix well. Refrigerate for several hours or overnight to marinate the beans.

7. Pour beans into appropriately-sized baking pans to a depth of less than 5”.

8. Top pan(s) with vegetarian bacon strips.

9. Bake, uncovered, at 350° for 2-2½ hours.

Tips:

1. This recipe is great for picnics, church dinners, family gatherings, or any other large function.

2. Beans can be kept warm for long periods of time in slow cookers set on low.

3. For the molasses in this recipe, I use one bottle of Brer Rabbit Full-Flavor Molasses and one bottle of Grandma’s Original Molasses.

4. For the barbeque sauce in this recipe, I use one cup of sweet and spicy BBQ sauce and one cup of honey BBQ sauce.

Variation:

To save time, canned Great Northern beans can be substituted for the dry beans. Start at step 4.

BBQ Kidney Beans

Laura Wenger

Manheim, PA

Makes 6 servings

Prep. Time: 10 minutes

Baking Time: 45 minutes

3 15-oz. cans kidney beans, drained

1 medium onion, chopped

2 tsp. prepared mustard

½ cup ketchup

2 Tbsp. vinegar

1 tsp. salt

3 Tbsp. brown sugar

1. Put kidney beans and onions in a greased 1½-qt. baking dish.

2. In a separate bowl, combine mustard, ketchup, vinegar, salt and sugar. Stir into the kidney beans and onions.

3. Bake, covered, at 375° for 45 minutes.

Variation:

Vary the beans if you wish, according to what you have on hand.

Go-Along:

• This makes a great topping for baked potatoes.

Soybean Loaf

Linda Gebo

Plattsburgh, NY

Makes 4-6 servings

Prep. Time: 20-25 minutes

Cooking Time: 4 hours

Standing Time: 8 hours or overnight

Ideal slow-cooker size: 4-qt.

1 cup dry soybeans, soaked overnight

1 tsp. dried parsley

¼ tsp. garlic powder

½ tsp. salt, optional

¼ tsp. paprika

½ tsp. crumbled dried sage

1½ cups water

3 ribs celery, diced

1 onion, diced

2 pimientos, diced, optional

2.2-oz. can pitted olives, sliced in half

1 Tbsp. soy sauce

1 Tbsp. nutritional yeast flakes

½ cup bread crumbs

1. In blender, purée soybeans, parsley, garlic powder, salt, paprika and sage in water.

2. Pour into bowl. Add celery, onions, pimientos if you wish, olives, soy sauce, nutritional yeast flakes and bread crumbs. Place in 4-quart slow cooker.

3. Cook covered on high for 4 hours.

Variation:

You may bake this dish, covered, in the oven at 350° for 2 hours.

Black-Eyed Peas with Turnip Greens

Teri Sparks

Glen Burnie, MD

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

1 turnip or medium potato, peeled and diced

¼ cup diced onion, optional

16 oz. vegetable broth

15-oz. can black-eyed peas, rinsed and drained

6 cups torn fresh turnip greens

salt and pepper, to taste

1. In a large saucepan, simmer turnip or potato, with onion if you wish, in broth until fork-tender.

2. Add beans. Cover and cook 5 minutes more.

3. Add turnip greens and cook until wilted.

4. Salt and pepper, to taste.

Variation:

This recipe is very versatile. Use what you have! Any bean can be used in place of peas. Kale or spinach can replace the turnip greens.

Go-Along:

• Serve over brown rice or with cornbread.

Lima Beans with Sour Cream

Mary B. Sensenig

New Holland, PA

Makes 2-3 servings

Prep. Time: 5 minutes

Cooking Time: 10 minutes

2 cups cooked lima beans

2 tsp. grated onions

2 Tbsp. chopped pimento

1 Tbsp. butter

½ cup sour cream

salt and pepper, to taste

1. Combine ingredients in saucepan.

2. Heat to simmering over medium heat, about 10 minutes. Serve.

Haystacks

Lucille, Rosalie and Dawn Martin

Barnett, MO

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 15 minutes

Cheese Sauce:

2 cups milk

½ tsp. salt

½ tsp. ground cumin

¼ tsp. garlic powder

¼-½ tsp. cayenne pepper, to taste

¼ cup brown rice flour or all-purpose flour

2 Tbsp. milk

1-2 cups grated sharp cheddar cheese

tortilla chips

brown rice, cooked

black beans, cooked and drained

lettuce, chopped

tomatoes, chopped

onions, chopped

black olives

1. Heat milk, salt, cumin, garlic powder and cayenne pepper in a medium saucepan.

2. In a small bowl, stir together flour and 2 Tbsp. milk until smooth.

3. Add to hot milk mixture, stirring with a whisk to avoid lumps. Continue cooking over medium heat, and stirring continually, until mixture smooths and thickens.

4. Reduce heat.

5. Add cheese and stir until melted. Set aside.

6. Invite those eating to make layers on their plates of chips, rice and black beans.

7. Top with lettuce, tomatoes, onions and black olives.

8. Spoon cheese sauce over top. Eat immediately.

Curry Pilaf with Garbanzos

Janice Sams

Lancaster, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 15-20 minutes

1 cup vegetable stock

1 cup uncooked whole wheat couscous

1 Tbsp. olive oil

2 cloves garlic, minced

½ red onion, chopped

1 Tbsp. curry powder

1 Tbsp. water

½ red bell pepper, minced

1 cup cooked garbanzo beans

1 cup green peas

½ cup chopped fresh parsley

1 tsp. tamari or soy sauce

freshly ground pepper, to taste

chopped cilantro, optional

hot sauce, optional

1. In a pot with a tight-fitting lid, bring stock to boil. Pour in couscous. Cover. Let sit for 5 minutes. Fluff with a fork, and set aside.

2. Heat the oil in a large wok or skillet and cook the garlic and onions over high heat for 3 to 4 minutes, stirring frequently.

3. When the onions begin to look translucent, stir in the curry powder. Continue to cook for 1 minute.

4. Add water, bell pepper and garbanzo beans. Stir well, lower heat to medium, and cook for 5 minutes, stirring frequently.

5. Stir in peas, parsley and cooked couscous. Mix well over low heat for a couple of minutes until the couscous is hot.

6. Remove from heat. Season with tamari, freshly ground pepper, cilantro and hot sauce as you wish.

Go-Along:

• This is a quick Indian-style dish. Serve with warmed, buttered naan or pita bread, and a cool salad of thinly sliced cucumbers in yogurt, spiced with a little curry powder.

Be adventuresome with your spice cupboard. After a while you will know what tastes suit you and your family best.

Gail Shetler, Goshen IN

Chickpea Curry

Esther Nafziger

La Junta, CO

Makes 8-10 servings

Prep. Time: 25 minutes

Cooking Time: 30 minutes

2 Tbsp. oil

1 onion, diced

3 cloves garlic, minced

1-3 cups julienned carrots

1 tsp. ground ginger

1 small yellow squash, sliced

1 small zucchini, sliced

1 cup broccoli florets

½ cup frozen peas

2 Tbsp. Thai curry powder or paste

1 tsp. salt

1 large tomato, diced

15-oz. can coconut milk

2 15-oz. cans chickpeas (garbanzo beans), rinsed and drained

3 hot chilies, optional

hot rice

1. Sauté the onions, garlic and ginger together in the oil in the bottom of a large pan.

2. When the onion is just starting to get soft, add the carrots.

3. A few minutes later, add yellow squash, zucchini, broccoli and peas. Sauté until soft.

4. Add the curry powder and salt. Stir for about one minute or until the curry powder is fragrant. Add tomato and stir.

5. Add the coconut milk and chickpeas. Bring to a gentle simmer.

6. Add chilies, if using. Simmer for 5-10 minutes or until flavors are blended and vegetables are done.

7. Serve over rice.

Variation:

Cut carrots in slices if you don’t have time to julienne. Also, use what vegetables you have on hand or what’s in season.

Vegetable Enchiladas

Judy Houser

Hershey, PA

Makes 6-8 servings

Prep. Time: 15-20 minutes

Cooking/Baking Time: 20 minutes

2 Tbsp. vegetable oil

1 medium onion, chopped

1 medium green bell pepper, chopped

¼ cup chopped fresh cilantro

2 cups frozen corn, thawed

2 cups grated zucchini

2 cups cooked pinto beans, lightly mashed

1 tsp. ground cumin

1 tsp. chili powder

freshly ground black pepper and salt, to taste

12 corn tortillas

2 cups salsa

2 cups grated extra-sharp cheddar

1 cup grated Monterey Jack cheese

1. In a large skillet, heat the vegetable oil.

2. Sauté the onion and green pepper until just tender.

3. Add cilantro, corn and zucchini and cook about 5 minutes.

4. Add beans, cumin, chili powder, salt and pepper to vegetables. Stir thoroughly.

5. Heat tortillas in microwave for 1 minute to soften.

6. Place ⅓ cup filling in each tortilla. Roll up tortillas and place in greased 9 × 13 baking dish.

7. Pour salsa evenly over top. Sprinkle evenly with both cheeses.

8. Bake at 350° until sauce bubbles and cheese melts, about 20 minutes.

Tips:

1. I freeze grated zucchini in three-cup amounts, so that after thawing and draining, I still have a nice amount for this casserole.

2. If you like more heat add some hot sauce or use “chili hot beans.”

Go-Along:

• Green salad.

Red Beans and Corn in Pitas

Leanne Yoder

Tucson, AZ

Makes 2 servings

Prep. Time: 15 minutes

Cooking Time: 25 minutes

2 Tbsp. olive oil

1 small onion, chopped

1 small green bell pepper, chopped

¾ cup canned tomatoes

1 cup corn kernels

1 cup cooked red kidney beans, drained

salt and freshly ground black pepper

2 pita breads

1. Heat the oil in a frying pan. Add the onions and bell pepper. Cover and cook gently for 10 minutes, or until the vegetables are getting tender.

2. Add the tomatoes with their juice. Mash up the tomatoes. Cook 10 more minutes.

3. Add corn and kidney beans. Cook gently for a few more minutes until hot. Season with salt and pepper.

4. Warm the pita breads under the broiler or in a toaster.

5. Cut them lengthwise in half. Gently open up each half, fill with the red-bean mixture and serve at once.

Variation:

This is also good over corn chips with chopped lettuce, cheese and sour cream.

Tasty Lentil Tacos

Betty Detweiler

Centreville, MI

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 35 minutes

1 cup finely chopped onions

1 garlic clove, minced

1 tsp. canola oil

1 cup dried lentils, rinsed

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

2½ cups vegetable broth

1 cup salsa

12 taco shells

1½ cups shredded lettuce, divided

1 cup chopped tomatoes, divided

1½ cups grated cheddar cheese, divided

6 Tbsp. sour cream, divided

1. In a large nonstick skillet, over medium-high heat, sauté the onions and garlic in oil until tender.

2. Add the lentils, chili powder, cumin and oregano. Cook and stir for 1 minute.

3. Add the broth and bring to a boil. Reduce the heat. Cover and simmer for 25-30 minutes or until the lentils are tender.

4. Uncover and cook for 6-8 minutes or until the mixture is thickened.

5. Mash lentils slightly. Stir in salsa.

6. Spoon about ¼ cup of the lentil mixture into each taco shell.

7. Top with lettuce, tomatoes, cheese and ½ Tbsp. sour cream.

Triple-Decker Tortilla

Vonnie Oyer

Hubbard, OR

Makes 6 servings

Prep. Time: 5-10 minutes

Baking Time: 15 minutes

2 cups cooked pinto beans, divided

1 cup salsa, divided

4 small flour tortillas

½ cup corn

½ cup shredded Monterey Jack or cheddar cheese, divided

avocado, sliced, optional

cilantro, chopped, optional

1. Drain, rinse and slightly mash pinto beans.

2. Grease a 9” pie plate.

3. Layer in this order: ¼ cup salsa, a tortilla, 1 cup beans, 1 tortilla, ½ cup corn, ¼ cup cheese, ¼ cup salsa, 1 tortilla, the remaining 1 cup beans, the last tortilla, and ½ cup salsa.

4. Cover with foil.

5. Bake at 450° for 12 minutes. Uncover and sprinkle with remaining ¼ cup cheese. Bake 3 minutes more.

6. Top with avocado and cilantro if you wish. Cut in wedges to serve.

Vegetarian Burrito or Taco Filling

Stephen Zoss

Metamora, IL

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 20 minutes

2 Tbsp. olive or vegetable oil

1 medium onion, diced

1 red or green bell pepper, diced

2 cloves garlic, minced

1 jalapeño or small Anaheim chili pepper, diced, optional

2 Tbsp. taco-seasoning mix

2 tsp. ground cumin

15-oz. can black beans, rinsed and drained

15-oz. can diced tomatoes

1 medium sweet potato, peeled or unpeeled, diced

salt and pepper, to taste

tortillas

1. Heat the oil in a 10” or 12” skillet.

2. Cook the onions, bell pepper, garlic, and the chili if you wish, in the hot oil until softened.

3. Add the taco seasoning and ground cumin to the skillet. Stir to blend the spices with the onions and peppers.

4. Add the beans to the skillet.

5. Drain the tomatoes and reserve the liquid. Add the tomatoes to the skillet.

6. Add the sweet potatoes to the skillet.

7. Cook until the sweet potatoes are tender. Use the reserved tomato juice as needed to keep the vegetables moist and to prevent burning.

8. Salt and pepper to taste.

9. Roll filling up in warmed tortillas.

Go-Along:

• Any salsa, guacamole, sour cream and shredded Jack cheese.

Black Bean Burritos

Esther Nafziger

La Junta, CO

Vonnie Oyer

Hubbard, OR

Makes 6 servings

Prep. Time: 15 minutes

Standing Time: 2 hours

Cooking Time: 3 hours

1 lb. dry black beans

water

hot chilies, diced, to taste

½ cup chopped onion

⅓ cup salsa

3 cloves garlic, minced

1 tsp. dried oregano

1 tsp. chili powder

2 tsp. salt

½ tsp. black pepper

6-8 flour tortillas

lettuce, chopped

chopped tomatoes or salsa

1½ cups shredded cheese

1. Sort and rinse dry beans. Place in saucepan and cover with water. Cover pan.

2. Bring to a boil. Boil 2 minutes. Let sit, covered, for two hours. Drain and rinse. Return beans to cooking pot.

3. Add 3½ cups water and cook 1½ hours.

4. Add hot chilies, onions, salsa, garlic, oregano, chili powder, salt and pepper.

5. Simmer about 1 hour more or until beans are tender.

6. Spoon filling down the center of tortillas. Top with lettuce, tomatoes and cheese. Fold top and bottom of tortilla over filling and roll up to serve.

Tip:

Leftovers freeze well.

Variation:

Use 1 tsp. cumin instead of oregano. Easily make these into enchiladas by placing filled, rolled-up tortillas in greased baking pan. Sprinkle with cheese. Bake at 350° until warmed through, 8-10 minutes.

Vonnie Oyer

Go-Along:

• Spanish rice.

Salsa Lentils

Karen Stanley

Amherst, VA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

2 cups dry green lentils

4 cups water

2 Tbsp. oil

2 cups chopped onions

¼ cup chopped garlic

2 cups salsa

1-3 jalapeño peppers, seeded and chopped

1.25-oz. pkg. taco seasoning

½ tsp. salt

1 cup chopped fresh cilantro

1. In a saucepan, combine lentils with water. Bring to a boil, and simmer for 10 minutes.

2. In a skillet, fry onions and garlic over medium heat in oil until tender.

3. Add sauté to lentils. Add salsa, peppers, taco seasoning and salt. Stir.

4. Bring to a boil. Cover and simmer for 15 minutes on medium-low heat.

5. Add cilantro.

Tip:

Serve over rice or with corn chips. Top with grated cheese, sour cream, chopped lettuce and diced tomatoes.

Lentils Swiss-Style

Lenore Waltner

North Newton, KS

Zoë Rohrer

Lancaster, PA

Teresa Martin

Strasburg, PA

Natalia Showalter

Mt. Solon, VA

Marcia S. Myer

Manheim, PA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

1¾ cups dry lentils, rinsed

2 cups water

1 whole bay leaf

2 tsp. salt

¼ tsp. pepper

½ tsp. dried marjoram

½ tsp. dried sage

½ tsp. dried thyme

2 large onions, chopped

2-4 cloves garlic, minced

2 cups canned tomatoes

2 large carrots, sliced ⅛”-thick

½ cup thinly sliced celery

1 green bell pepper, chopped, optional

¼ cup chopped fresh parsley

¼ cup sherry

3 cups shredded Swiss cheese

1. Combine lentils, water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, tomatoes, carrots, celery, and green peppers if you wish, in slow cooker.

2. Cover. Cook on low 4-6 hours until lentils are soft. Remove bay leaf.

3. Stir in parsley and sherry. Sprinkle with cheese. When melted, serve.

Variations:

1. Use sharp cheddar cheese instead of Swiss.

Lenore Waltner

2. Use colby cheese and add ⅛ tsp. cayenne with the herbs.

Natalia Showalter

3. Add 4 oz. frozen spinach. Cook the lentils, water, onion, garlic, tomatoes and herbs alone for 2 hours on low before adding the other ingredients. Cook additional 2 hours on low before adding cheese on top.

Zoë Rohrer

4. To make this in the oven, combine lentils, water, herbs, onion, garlic and tomatoes in greased 9 × 13 baking dish. Cover. Bake 30 minutes at 375°. Add carrots, celery, and pepper and stir. Cover again and bake 40 more minutes. Stir in parsley. Sprinkle with cheese.

Teresa Martin

Go-Along:

• Fresh fruit and rolls.

Herbed Rice and Lentil Casserole

Peg Zannotti

Tulsa, OK

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4-qt.

2⅔ cups vegetable broth, or water

¾ cup dried green lentils

¾ cup chopped onions

½ cup uncooked brown rice

¼ cup dry white wine or water

½ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. dried thyme

⅛ tsp. garlic powder

½ cup shredded Italian-mix cheese or cheddar cheese

1. Combine broth, lentils, onions, rice, wine, basil, oregano, thyme, garlic powder and cheese.

2. Pour into 3-quart slow cooker.

3. Cover.

4. Cook on low 4-6 hours, stirring once, until rice and lentils are tender.

Variations:

1. May add salt if you wish.

2. Top casserole with Italian-flavored panko bread crumbs and cook, uncovered, for 5-10 minutes before serving.

3. Use low-fat cheese in place of regular cheese.

Go-Along:

• Vegetarian burgers.

Lentils and Barley

Linda Yoder

Fresno, OH

Makes 3-4 servings

Prep. Time: 30 minutes

Cooking Time: 40 minutes

3 cups vegetable broth, divided

1 cup uncooked lentils, rinsed and drained

3 Tbsp. butter or olive oil

½ cup uncooked barley, rolled or pearl

1 large onion, chopped

1 clove garlic, minced

¼ lb. fresh mushrooms, cleaned and sliced, optional

1 Tbsp. vegetarian Worcestershire sauce

1 tsp. dried thyme

⅛ tsp. ground pepper

salt, to taste

2 Tbsp. chopped fresh parsley

extra-virgin olive oil for garnish

1. Heat 1½ cups vegetable broth almost to a boil and add lentils. Remove from heat, cover and set aside.

2. Heat 2-3-qt. Dutch oven or skillet. Add butter, barley, onion, garlic and, if desired, mushrooms. Cook over medium-low heat, stirring occasionally, until barley is browned and the vegetables are sautéed, about 5-6 minutes.

3. Add remaining 1½ cups vegetable broth, Worcestershire sauce, thyme and pepper and bring to a boil.

4. Add lentil-broth mixture to barley mixture. Combine.

5. Bring mixture back to boil. Reduce heat and cover tightly. Simmer 30-35 minutes, until barley and lentils are soft and most of liquid has been absorbed. If mixture becomes dry before barley and lentils are soft, add up to ½ cup additional broth or water. If needed, add salt to taste.

6. Add parsley and gently mix in. Drizzle olive oil atop for garnish and serve.

Tips:

1. If using pearl barley, you may need to increase the cooking time.

2. The olive oil garnish is the frosting on the cake for this recipe. Unless you happen not to like olive oil, be sure to include this.

Go-Along:

• Cooked green beans with dill, steamed Swiss chard with vinegar, candied sweet potatoes, and salad.

Slow-Cooked Lentils and Rice

Reba Rhodes

Bridgewater, VA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

1 cup dry green lentils

½ cup uncooked long-grain rice

3 tsp. dried minced onions

2 tsp. olive oil

3 cups boiling water

1 tsp. instant vegetable bouillon

2 tsp. vegetarian Worcestershire sauce

½ tsp. salt

½ tsp. pepper

1 tsp. dried thyme

10-oz. can sliced mushrooms, drained, or 1½ cups sliced fresh mushrooms

1. Rinse lentils.

2. Combine lentils, rice, onions, and olive oil in skillet. Sauté until rice grains begin to turn golden.

3. Pour into a 3-quart slow cooker.

4. Combine boiling water with bouillon, stirring until bouillon dissolves.

5. Add to cooker along with Worcestershire sauce, salt, pepper, thyme and mushrooms. Stir gently.

6. Cover. Cook on low 2-3 hours until lentils and rice are tender.

Go-Along:

• Serve warm with chopped lettuce and ranch dressing.

Be sure to read labels if you’re cooking for strict vegetarians. Animal products are present in some common ingredients! Worcestershire sauce can have anchovies, marshmallows can have gelatin, some cheeses have rennet, tortillas may have lard, and some baking mixes may have lard in them as well.

Margaret High, Lancaster, PA

Curried Lentils

Susan Kasting

Jenks, OK

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 4-qt.

2 Tbsp. olive oil

1 large onion, chopped

5 tsp. curry powder

¼ tsp. cayenne pepper

5½ cups vegetable broth

1 lb. dry lentils, rinsed

15-oz. can garbanzo beans, rinsed and drained

10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

plain yogurt, for garnish

1. Heat oil in skillet and sauté onions until golden.

2. Add curry and pepper. Stir.

3. Combine broth, lentils and sautéed vegetables in 4-quart slow cooker.

4. Cover. Cook on low for 3-5 hours until lentils are almost tender.

5. Add beans and spinach. Stir.

6. Cover and cook an additional 30-45 minutes.

7. Add garnish of yogurt on individual servings.

Go-Along:

• Pita bread.

Lentil Sauce, Vegetables and Rice

Marcia S. Myer

Manheim, PA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 5-qt.

1 onion, chopped

4 large garlic cloves, minced

1 Tbsp. oil

1½ cups dry lentils

4 cups water

3 ribs celery, sliced

2 carrots, sliced

2½ cups crushed tomatoes

½ lb. zucchini, cut in half lengthwise, and sliced

1 bay leaf

1 tsp. ground coriander

1½ tsp. ground cumin

⅛ tsp. cayenne pepper

1½ tsp. salt

½ tsp. black pepper

¼ cup chopped fresh cilantro

1 lemon, juiced

2 cups hot cooked brown rice

1. Sauté onions and garlic in oil in skillet.

2. Combine with lentils, water, celery, carrots, tomatoes, zucchini, bay leaf, coriander, cumin, cayenne, salt and pepper in slow cooker.

3. Cook on low or until lentils are soft, 4-5 hours.

4. Remove bay leaf. Stir in cilantro and lemon juice.

5. Serve with brown rice.

Go-Along:

• Salad.

Red Lentil Sauce

Christie Detamore-Hunsberger

Harrisonburg, VA

Makes 4-6 servings

Prep. Time: 45 minutes

Cooking Time: 30 minutes

4½ cups water

1 cup dry red lentils

1 onion, chopped

1 cup shredded potatoes

½ cup shredded carrot

1 Tbsp. amino acids or soy sauce

1 tsp. dried basil

¼ tsp. dried dill weed

pepper, to taste

cooked rice, cooked quinoa, or toast, for serving

1. Combine water, lentils, onion, potatoes, carrot, amino acids, basil, dill and pepper in a saucepan. Cover.

2. Cook over low heat for 30 minutes or until vegetables are as soft as you like, stirring occasionally.

3. Serve over rice, whole wheat toast or quinoa for a fast meal.

Tip:

Make extra because it freezes very well.

Vegetable Moussaka

Kelly Martin

Mount Joy, PA

Makes 4-6 servings

Prep. Time: 60 minutes

Standing Time: 30 minutes

Cooking/Baking Time: 80 minutes

1 lb. eggplant, sliced

½ cup dry green lentils

2½ cups vegetable stock

1 bay leaf

water

3 Tbsp. olive oil, divided

1 medium onion, sliced

1 garlic clove, minced

1½ cups sliced mushrooms

14-oz. can garbanzo beans, rinsed and drained

14-oz. can chopped tomatoes

2 Tbsp. tomato paste

3 Tbsp. water

1¼ cups plain Greek yogurt

3 eggs

salt and pepper

½ cup grated cheddar cheese

1. Sprinkle eggplant slices with salt and place in colander. Cover and let sit for at least 30 minutes, to allow bitter juices to be extracted.

2. Meanwhile, place lentils, stock and bay leaf in a saucepan, cover with water and bring to a boil. Simmer for about 20 minutes until the lentils are just tender but not mushy. Drain thoroughly and keep warm.

3. Heat 1 Tbsp. olive oil in large saucepan. Add onions and garlic and cook, stirring for 5 minutes.

4. Stir in lentils, mushrooms, garbanzo beans, tomatoes, tomato paste, and 3 Tbsp. water.

5. Bring to boil, cover and simmer gently for 10 minutes, stirring occasionally.

6. Rinse eggplant slices, drain and pat dry.

7. Heat remaining 2 Tbsp. olive oil in frying pan and fry the slices in batches, turning once so both sides are browned, about 2 minutes per side.

8. Season the lentil mixture with salt and pepper.

9. Arrange a layer of eggplant in the bottom of a greased large, shallow, ovenproof dish. Then spoon a layer of the lentil mixture on top. Continue the layers until all the eggplant and lentil mixture are used up.

10. In a mixing bowl, beat the yogurt, eggs, salt and pepper together.

11. Pour yogurt mixture over the vegetables. Sprinkle with grated cheese.

12. Bake at 350° for about 50-60 minutes, until the topping is golden brown and bubbling. Serve immediately.

Tip:

Leftovers keep well in the refrigerator for several days.

Go-Along:

• Hearty bread.

More heat is not necessarily better. The High setting on the burner is used only for limited operations. Most of the time you will be using the medium or simmer range.

Rose Stewart, Lancaster, PA

Grains

Almond Cranberry Rice Pilaf

Debra Kilheffer

Millersville, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

1 Tbsp. butter or margarine

¼ cup chopped onions

¼ cup chopped carrots

½ cup uncooked white rice

3 Tbsp. uncooked brown rice

¼ cup dried cranberries

¼ cup slivered almonds

½ cup frozen peas

1¼ cups water

1 vegetarian bouillon cube

1. Sauté onions and carrots in butter for 3 minutes.

2. Add rices and dried cranberries and sauté another minute.

3. Combine with water and bouillon in a 3-quart slow cooker. Cover.

4. Cook on low 2-3 hours until rice is tender.

5. Add peas and almonds. Cook additional 20 minutes until hot.

Tropical Rice

Lindsay Spencer

Morrow, OH

Makes 4-6 servings

Prep. Time: 10 minutes

Standing Time: 30 minutes

Cooking Time: 25 minutes

¼ cup chopped dried apricots

3 Tbsp. unsalted butter

1 tsp. garam masala

1 medium onion, chopped

1 cup uncooked long-grain white rice

2 Tbsp. lemon zest

¼ cup chopped pineapple

2 cups cold water

¼ cup snipped fresh mint leaves

1. Soak apricots in cold water for 30 minutes. Drain.

2. In a saucepan, melt butter and add garam masala.

3. Cook and stir 1 minute.

4. Add onion and sauté for 6 minutes.

5. Stir in rice, drained apricots, lemon zest, pineapple and water.

6. Cover. Bring to simmer. Simmer for 15-20 minutes.

7. Turn off heat. Let stand for 5 minutes.

8. Sprinkle mint over rice and serve.

Tomato Rice

Linda Tyson

Brownstown, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 25 minutes

1 onion, chopped

14½-oz. can Italian-style diced tomatoes

1½ cups water

2 Tbsp. butter

½ tsp. salt

1 cup uncooked long-grain white rice

1¼ cups grated Mexican-blend cheese, divided

1. Combine onions, tomatoes, water, butter and salt in a 3-quart saucepan.

2. Bring to a boil, then add rice and stir.

3. Reduce heat to simmer and cover. Cook for 20 minutes and remove from heat.

4. Place half of hot rice mixture in 2½-quart microwave dish. Sprinkle with half of the cheese. Repeat layers, ending with cheese on top.

5. Heat in microwave for 3-5 minutes to melt cheese.

Go-Along:

• Steamed broccoli.

Wild Rice with Mushrooms

Renae Hege

Midville, GA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 4-qt.

6-oz. box long-grain-and-wild-rice

1 Tbsp. olive oil

2 cups water

seasoning pack from rice

10-oz. pkg. frozen chopped spinach, thawed

2 cups sliced fresh mushrooms

⅓ cup slivered almonds

2 Tbsp. olive oil

salt and pepper, to taste, optional

1. Pour rice into slow cooker, greased with cooking spray.

2. Stir in olive oil. Pour in water.

3. Add seasoning pack from rice package.

4. Cover. Cook on high for 1 hour.

5. Remove cover. Add chopped spinach.

6. Cook an additional hour, or until rice is soft.

7. Meanwhile, sauté mushrooms and almonds in olive oil.

8. Add salt and pepper if you wish.

9. Stir mushroom mixture into rice.

10. Serve.

Wild Rice Pilaf

Jenny Unternahrer

Wayland, IA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 60 minutes

1½ tsp. olive oil

½ cup uncooked brown rice

½ cup uncooked wild rice

½ cup diced carrots

½ cup diced onions

3 cups vegetable broth

½ cup uncooked long-grain white rice

1. In large saucepan (preferably non-stick) sauté brown rice, wild rice, carrots and onions in olive oil for 10 minutes or until brown rice is golden.

2. Add broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes.

3. Stir in white rice. Cover and simmer for another 25 minutes or until liquid is absorbed. Drizzle in a little more broth or water if the liquid is gone and the rice is not quite finished.

Variation:

Use all brown rice instead of the white, but add it all in the beginning and be sure to watch the liquid as brown rice absorbs liquid more quickly than white rice. You may need another ½ cup broth.

Herbed Rice Pilaf

Jo Horst

Newmanstown, PA

Lucy St. Pierre

Peru, NY

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3-qt.

1 cup uncooked long-grain rice

1 cup chopped onions

3 Tbsp. butter

2½ cups water

1 Tbsp. vegetable bouillon base

¼ tsp. black pepper

¼ tsp. dried marjoram

¼ tsp. dried rosemary

3 Tbsp. fresh parsley

1. In a frying pan, cook and stir together rice, onions and butter until rice is brown.

2. Pour into slow cooker. Stir in water, bouillon base, pepper, marjoram and rosemary.

3. Cover. Cook on high 1½-2 hours or until rice is done. Stir once.

4. Sprinkle with parsley just before serving.

Savory Rice

Jane Geigley

Lancaster, PA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

2 cups uncooked short-grain brown rice

5 cups water

1 Tbsp. butter

½ tsp. ground thyme

2 Tbsp. dried parsley

2 tsp. garlic powder

1 tsp. dried basil

1 tsp. salt

1. Mix rice, water, thyme, parsley, garlic powder, basil and salt.

2. Pour into slow cooker. Cover.

3. Cook on high for 2-3 hours or until water is absorbed.

Tip:

A rice cooker may also be used.

Go-Along:

• Gravy or a sweet and sour sauce.

Rice, Corn and Cheese Casserole

Sara Harter Fredette

Williamsburg, MA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

3 cups cooked rice

15-oz. can whole-kernel corn, drained

1 small onion, chopped

2 cups grated sharp cheddar cheese

1½ cups milk

½ tsp. salt

½ tsp. chili powder

¼ tsp. pepper

1. In large bowl, combine rice, corn, onions, cheese, milk, salt, chili powder and pepper.

2. Pour into greased 4-quart slow cooker.

3. Cook on low 3-4 hours or until set.

Variation:

Use cream-style corn and reduce milk to 1 cup.

Go-Along:

• Cranberry Squash.

Eating out for lunch every day will quickly consume your cash. Cook more than you need for supper the night before, and then you will have a delicious, nutritious, and quick lunch ready to take with you the next day.

Leanne Yoder, Tucson, AZ

Baked Rice

Mary Anne Cressman Musser

Lancaster, PA

Laura Wenger

Manheim, PA

Anna Musser

Manheim, PA

Makes 6 servings

Prep. Time: 10 minutes

Baking Time: 1-2½ hours

2 cups uncooked brown or white rice

¼ cup soy sauce

2 tsp. vegetable bouillon granules

1 tsp. onion powder

¼ tsp. pepper

¼ tsp. celery seed

1 Tbsp. dried parsley

¼ cup oil or butter

3 cups boiling water for white rice, 3½ cups for brown rice

1. Mix ingredients together in a 9 × 13 baking pan. Cover tightly.

2. Bake at 350° for 55-60 minutes for white rice or 1½-2 hours for brown rice.

Variations:

1. Choose your flavor twists!

2. Cook rice in vegetable broth, tomato juice, apple, orange or pineapple juice.

3. Add ½-1 tsp. curry powder, cumin, thyme, turmeric or mace to the liquid. Add a pinch of saffron.

4. Add chopped onions, garlic, celery, carrots, mushrooms or raisins to rice at the start of cooking.

5. After cooking, garnish with nuts, toasted sesame seeds or plain yogurt.

Laura Wenger

6. Serve baked rice with sweet and sour sauce. Combine and bring to boil: 3 cups sugar, 1½ cups vinegar, 3 Tbsp. chopped green bell pepper, ½ tsp. salt, 3 tsp. paprika. Boil for 5 minutes. Stir together ½ cup cold water and 3 Tbsp. cornstarch. Stir cornstarch mixture into boiling liquid, stirring constantly until thickened and clear. Serve over rice.

Anna Musser

Go-Along:

• Baked lentils, cooked veggies, any kind of salad.

Fried Rice

Anita Troyer

Fairview, MI

Makes 4 servings

Prep. Time: 20 minutes

Standing Time: 30 minutes

Cooking Time: 50 minutes

1 cup uncooked long-grain rice

2 eggs, beaten

1 cup frozen peas, thawed

¼ cup finely grated carrots

½ cup diced onions

1½ Tbsp. butter

2-3 Tbsp. soy sauce

1. Cook the rice following instructions on package, or use 2½ cups cooked rice.

2. Cool rice for 30 minutes before continuing with the recipe.

3. Scramble eggs in a small skillet over medium heat. Place scrambled eggs on cutting board. Chop into pea-sized bits.

4. Add eggs, peas, carrots and onions to cooled rice. Mix gently.

5. Melt butter in a large frying pan over medium heat.

6. Add mixed rice and veggies to pan.

7. Add soy sauce and fry 10 minutes over medium heat, turning over every 2 minutes.

Tip:

You can add other veggies to this dish to suit your taste. Do not use instant or quick rice, however.

Go-Along:

• Serve with sweet and sour sauce and egg rolls.

Mexican Rice Skillet

Zoë Rohrer

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 60 minutes

2 Tbsp. canola oil

1 cup uncooked brown rice

½ cup chopped onions

3 cloves garlic, minced

½ cup cold water

½ tsp. salt

1 cup boiling water

1½ cups chopped red bell pepper

1 cup frozen corn, thawed

⅔ cup grated cheddar cheese

4 oz. sour cream

½ cup crushed tortilla chips

1. In a heavy-bottomed pot, heat oil.

2. Add rice and stir and toast 1-2 minutes.

3. Add onions, garlic, ½ cup cold water and salt.

4. Cook, stirring constantly, until water is absorbed.

5. Add boiling water, peppers and corn to the pot.

6. Cover. Simmer 40 minutes, or until rice is tender.

7. Remove from heat.

8. Sprinkle with cheese. Cover and allow cheese to melt.

9. Serve immediately. Garnish individual servings with sour cream and crushed tortilla chips.

Go-Along:

• We like to eat this recipe with green beans or salad.

Cheese Sauce with Rice and Peas

Elva Evers

Wayland, IA

Mabel Eshelman

Lancaster, PA

Makes 4-6 servings

Prep. Time: 5-10 minutes

Cooking Time: 45 minutes

3 cups water

1½ cups uncooked brown rice

half stick (¼ cup) butter

¼ cup all-purpose flour

2 cups milk, warmed

1 cup diced Velveeta or shredded cheddar cheese

4-6 cups frozen peas

1. Place water and brown rice in a saucepan. Cover. After water comes to a boil, reduce the heat and simmer about 45 minutes until water is absorbed.

2. Meanwhile, to make the white sauce, melt butter over medium heat in 4-quart saucepan.

3. Add flour. Whisk until bubbly and just turning tan.

4. Warm the milk in the microwave until just warm, not steaming hot. You may also use cold milk, but you will stir and cook the sauce longer before it thickens!

5. Turn heat to low. Whisking continuously, slowly pour the warm milk into flour and butter.

6. Continue to cook and whisk over low heat until sauce is thickened and steaming. Do not allow to boil.

7. Add cheese and stir until melted. Set aside until rice and peas are ready. If necessary, heat the white sauce again, on low heat, stirring often and not allowing to boil.

8. Heat the peas in the microwave or cook on stove until hot.

9. Serve the peas over the rice, topped with the cheesy white sauce.

Tip:

We learned to eat this while in Voluntary Service in Mantua, OH and have enjoyed ever since. Children especially enjoy this simple meal.

Elva Evers

Variations:

1. Make the white sauce in the microwave (times vary according to microwave). Melt the butter in a glass bowl. Whisk in flour and pour in cold milk. Heat in microwave for a few minutes. Whisk well. Return to microwave and heat until thick and hot, a few more minutes. Stir in cheese to melt.

Elva Evers

2. Instead of peas, use 3 cups cooked soybeans. Use a 10-oz. can of mushroom soup instead of making white sauce. Mix soybeans, mushroom soup, and cheese. Serve sauce over rice.

Mabel Eshelman

Cracked Wheat or Bulgur Pilaf

Carolyn Baer

Conrath, WI

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 4-qt.

1 small onion, chopped

1 cup uncooked cracked wheat or bulgur

1 Tbsp. oil

½ tsp. salt

2 cups vegetable broth or stock

1. Sauté onions and wheat in oil, over medium heat, until onions are transparent and wheat is glazed.

2. Pour into slow cooker. Add salt and broth.

3. Cook, covered, on low for 2 hours or until liquid is absorbed.

Variation:

You may sauté ¼ lb. sliced mushrooms with onions and wheat in step 1. Increase oil to 3 Tbsp.

Family Favorite Quinoa Pilaf

Colleen Heatwole

Burton, MI

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

½ cup blanched slivered almonds

1 cup uncooked quinoa

1½ cups vegetable stock

1 tsp. salt

1 cinnamon stick, broken in half

1 bay leaf

½ cup dried cranberries

1. Rinse quinoa thoroughly. Drain.

2. In saucepan, heat, stir and toast almonds until golden.

3. Add quinoa and roast until dry and turning color.

4. Add stock, salt, cinnamon and bay leaf.

5. Bring to a boil.

6. Reduce heat. Cover.

7. Simmer for 20 minutes.

8. Remove from heat and let sit 5 minutes.

9. Fluff with fork. Remove bay leaf. Stir in cranberries. Serve.

Tip:

May be served in place of potatoes.

Variation:

For a different flavor, omit almonds, cinnamon, bay leaf and cranberries. Sauté ½ cup chopped onions in 2 Tbsp. oil. Add 2 chopped carrots, quinoa and broth. When cooked according to directions above, stir in ⅔ cup toasted walnuts and ¼ cup chopped fresh parsley.

Quinoa is cooked when the grains have changed from white to transparent and the spiral-like germ has separated.

Colleen Heatwole, Burton, MI

Polenta Pepper Casserole

Shirley Hedman

Schenectady, NY

Makes 4-5 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 45 minutes

1 cup cornmeal

1 cup water

1½ cups milk

½ cup plus 2 Tbsp. shredded asiago cheese, or Parmesan, divided

1 red bell pepper, sliced in long, thin strips

1 green bell pepper, sliced in long, thin strips

1 yellow bell pepper, sliced in long, thin strips

2 large carrots, thinly sliced

½-1 jalapeño pepper, seeded and diced

½ tsp. Italian herb seasoning

dash of garlic powder, optional

4 cups baby spinach leaves, loosely packed

¼ tsp. salt

¼ tsp. black pepper

1. In a saucepan, whisk together cornmeal with water and milk. Bring to boil.

2. Cook and stir 3 minutes, or until it looks like mashed potatoes. Turn off heat.

3. Stir in ½ cup cheese.

4. Spread mixture in greased 9 × 13 baking pan.

5. In large non-stick skillet, cook peppers, carrots and jalapeño pepper 8 minutes, or until tender.

6. Sprinkle with Italian seasoning and garlic powder.

7. Add spinach, salt and pepper. Cook 1-2 minutes, or until spinach is wilted.

8. Spread vegetables over cornmeal layer and sprinkle with remaining 2 Tbsp. cheese.

9. Bake at 400° for 30 minutes.

Go-Along:

• I serve this with sliced beets in an oil-vinegar dressing.

Quinoa with Broccoli and Hoisin Sauce

Margaret High

Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 20 minutes

2 Tbsp. butter

2 small onions, cut in wedges

1 cup uncooked quinoa

2 cups water

3 Tbsp. hoisin sauce

2 Tbsp. soy sauce

1 tsp. honey

⅛ tsp. ground cloves

⅛ tsp. fennel seeds, crushed or ground

black pepper, to taste

2-3 cups chopped broccoli

shredded cheese, optional

1. Melt butter in Dutch oven. Add the onions. Cover. Cook on medium for 7 minutes without peeking.

2. Stir and flip onions. Cover again for 7 more minutes. Onions should be limp and caramelized in spots.

3. Remove from Dutch oven and set aside.

4. Meanwhile, prepare the quinoa. Place quinoa and water in small saucepan and cover. Bring to boil, turn down heat, and simmer for 15 minutes until water is gone.

5. Mix together hoisin sauce, soy sauce, honey, cloves, fennel, and pepper in a small bowl. Set aside.

6. In hot Dutch oven that the onions came out of, toss in broccoli on medium heat. Stir and cook for 2 minutes until broccoli turns bright green.

7. Add sauce mixture and cooked quinoa to Dutch oven. Stir and cook for 3-5 minutes, or until broccoli is as tender as you like it.

8. Place broccoli/quinoa mixture in serving dish. Top with caramelized onions. Garnish with cheese, if you wish.

Tip:

It may look like a lot of steps, but it goes together quickly.

Variation:

You can use couscous instead of quinoa if you want, but quinoa is an excellent protein and mineral source.

Go-Along:

• This is sometimes a complete lunch for us! I’ve also served it with a green salad with Asian dressing and pudding for dessert.

Polenta with Spicy Bean Sauce

Carolyn Spohn

Shawnee, KS

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 20 minutes

28 oz. can crushed tomatoes

1 Tbsp. capers, drained, optional

½ tsp. hot pepper sauce, or to taste

14-oz. can black beans, rinsed and drained

1 small onion, chopped

1 clove garlic, minced

1½ cups yellow cornmeal

4 cups water, divided

¾ tsp. salt

1½ Tbsp. butter

½ cup grated Parmesan cheese

2 Tbsp. chopped parsley or cilantro

1. In non-stick pan, combine tomatoes, capers if you wish, hot pepper sauce, beans, onions and garlic.

2. Cover. Heat 8-10 minutes.

3. To make polenta, in separate saucepan heat 3 cups water to boiling.

4. In a glass measuring cup, combine cornmeal and 1 cup water.

5. Slowly pour cornmeal mixture into boiling water, whisking continuously. Add salt.

6. Cook and stir over low heat 15 minutes, or until it pulls away from side of pan.

7. Turn off heat. Stir in butter and cheese. Mix well.

8. Place mound of polenta on each plate.

9. Make indentations with spoon and fill with bean mixture.

10. Sprinkle with parsley.

Go-Along:

• Green vegetable, fruit, yogurt.

Barley with Mushrooms

Rosemary Martin

Bridgewater, VA

Mabel Eshelman

Lancaster, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 3-qt.

¾ cup uncooked pearl barley

½ cup diced onions

1 clove garlic, minced

2 Tbsp. butter

14½-oz. can vegetable broth

4-oz. can mushrooms, with juice, or 3 cups chopped fresh mushrooms

½ cup slivered almonds, optional

pinch cayenne pepper or black pepper, to taste

⅓ cup shredded sharp cheddar cheese, optional

1. In a skillet, sauté barley, onions and garlic in butter until barley browns.

2. Pour into slow cooker. Add broth, mushrooms, almonds and cayenne.

3. Cover. Cook on high for 3-4 hours, until barley is tender.

4. Remove lid. Sprinkle with cheese.

Tip:

May be baked, covered, at 350° for 75 minutes.

Garden Ratatouille with Barley

Nancy Leaman

Bird-in-Hand, PA

Makes 4-6 servings

Prep. Time: 30 minutes

Standing Time: 2-10 minutes

Cooking/Baking Time: 40 minutes

1 medium eggplant

1 large butternut squash

1 medium onion, chopped

2 cloves garlic, minced

2 bell peppers, diced

2 cups chopped fresh tomatoes

1½ Tbsp. minced fresh basil

1 tsp. dried tarragon

1 tsp. dried marjoram

1 tsp. sea salt

1 tsp. coarse black pepper

3 Tbsp. olive oil

1 cup sliced black olives, optional

2 cups cooked barley

2 cups shredded Parmesan cheese

1 cup vegetable broth

1 cup crushed cheese crackers, optional

1. Peel the eggplant, chop into 1"-size cubes and soak in salt water for 2-10 minutes.

2. Peel the butternut squash and chop into 1" cubes.

3. In a skillet, sauté the onion, garlic and peppers until softened. Set aside.

4. In a saucepan with a little water, cook the butternut squash until lightly tender, about 10 minutes.

5. Drain the eggplant and rinse off. Drain.

6. Mix the butternut squash, tomatoes, basil, tarragon, marjoram, sea salt, pepper, eggplant, sautéed veggies and optional black olives. Place into a lightly greased 9 × 13 casserole.

7. Stir in cooked barley, Parmesan cheese and broth. Mix gently.

8. Optional: top with 1 cup crushed cheese crackers before baking.

9. Bake at 350° for 20 minutes. Do not overcook or the veggies will get mushy.

Go-Along:

• A good selection of breads, tossed salad of mixed greens.

Herbed Risotto

Kim Patrick

Norwood, PA

Makes 4 servings

Prep. Time: 60 minutes

Cooking Time: 1½ hours

3 cups vegetable broth, divided

1 Tbsp. unsalted butter

2 Tbsp. olive oil

3 garlic cloves, chopped

2 medium shallots, chopped

1 cup uncooked short-grain brown rice

10 oz. frozen squash purée, thawed

¼ cup freshly grated Parmesan cheese

½ tsp. salt

¼ tsp. freshly ground pepper

¼ cup chopped fresh basil leaves

1. Bring broth to a simmer in medium saucepan over moderate heat.

2. Reduce heat and keep warm.

3. Combine butter and oil in large saucepan over moderate heat.

4. Add garlic and shallots and cook 3 minutes, until softened.

5. Add rice and cook 2 minutes, stirring until translucent.

6. Add 1 cup warm broth to rice and cook over moderate heat, stirring constantly, until broth is nearly absorbed.

7. Continue to add the remainder of the broth, one cup at a time. Cook and stir until broth is absorbed.

8. When rice is cooked through, but firm, add squash and Parmesan cheese.

9. Stir until cheese is melted.

10. Season with salt and pepper and sprinkle with basil.

Go-Along:

• We eat this with a nice salad, and it is a light, tasty meal.

Summer Risotto

Doreen Bishop

Harrisburg, PA

Makes 6 servings

Prep. Time: 40 minutes

Cooking Time: 30 minutes

half stick (¼ cup) butter

1 Tbsp. olive oil

1½ cups uncooked arborio rice

¾ cup diced green onions

1 Tbsp. freshly chopped garlic

5 cups hot vegetable broth, divided

12 oz. fresh green beans, trimmed and halved

8 oz. portabello mushrooms, sliced

6 medium Roma tomatoes

3 Tbsp. chopped fresh basil

½ tsp. pepper

Parmesan cheese, grated

1. Melt butter with oil in large skillet until sizzling.

2. Add rice, green onions and garlic. Cook over medium heat, stirring occasionally until onions are soft, 3-4 minutes.

3. Add one cup of hot broth, green beans and mushrooms. Stir until the broth is absorbed.

4. Keep adding broth one cup at a time, allowing it to absorb each time.

5. Stir in tomatoes, basil and pepper. Continue cooking until liquid is absorbed and tomatoes are heated through.

6. Top with grated Parmesan cheese.

Variation:

Can substitute with 1 Tbsp. jarred minced garlic, 14½-oz. can diced tomatoes, or 1 Tbsp. dried basil.

Stuffed Peppers

Angela Newcomer Buller

Beavercreek, OH

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 45-50 minutes

4-5 green bell peppers

15-oz. can black beans, drained

2 cups cooked brown rice

1 cup shredded cheddar cheese

1 Tbsp. chili powder

pinch of ground cumin

24-oz. can tomato sauce

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried basil

1. Cut tops off peppers and remove seeds and white ribs.

2. In a bowl, combine beans, rice, cheese, chili powder and cumin.

3. Spoon the mixture evenly into the peppers, pushing gently if needed.

4. Place peppers in a casserole dish. Cover.

5. Bake at 350° for 45-50 minutes.

6. While the peppers are baking, pour tomato sauce in saucepan and add the garlic, oregano and basil.

7. Heat on low until hot. Serve sauce with peppers.

Tip:

For a lovely presentation, cut the peppers in half on the plate and spoon the tomato sauce over top.

Go-Along:

• This recipe is excellent with homemade bread and an oil-based dipping sauce. We like to end the meal with a nice rich, chocolate dessert.

Delicious Cabbage Rice Casserole

June Hackenberger

Thompsontown, PA

Makes 8 servings

Prep. Time: 40 minutes

Cooking/Baking Time: 1 hour

12 cups shredded cabbage

4 cups cooked brown rice

2 cups sliced fresh mushrooms

half stick (¼ cup) butter

5 Tbsp. flour

2 tsp. salt

1 tsp. dry ground mustard

¼ tsp. pepper

3 cups milk

1 cup shredded sharp cheese

1. Place cabbage in large stockpot. Add water to come half-way up on cabbage. Boil 5 minutes. Drain.

2. Place cooked rice in a greased 9 × 13 pan.

3. Top with cabbage.

4. In a saucepan, sauté mushrooms in butter until tender. Stir in flour, salt, dry mustard and pepper.

5. Stir in milk. Cook and stir until thickened.

6. Pour white sauce over cabbage and rice.

7. Sprinkle with cheese.

8. Bake at 350° for 30 minutes.

Vegetable Rice Pie

Bethany Martin

Bethel, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 50 minutes

1½ cups cooked rice

1 cup grated Parmesan cheese, divided

½ cup mayonnaise, divided

⅔ cup finely chopped onions, divided

1 cup broccoli florets

1 cup cauliflower florets

1 cup chopped carrots

3 Tbsp. all-purpose flour

1 cup milk

¼ tsp. salt

⅛ tsp. pepper

1. Combine rice, ½ cup cheese, ¼ cup mayonnaise and ⅓ cup onions.

2. Press into greased 9” deep-dish pie pan.

3. In a saucepan, cook broccoli, cauliflower, carrots and remaining ⅓ cup onions in small amount of water until crisp-tender. Drain. Set aside.

4. In saucepan, mix flour and remaining mayonnaise.

5. Add milk, salt and pepper. Cook and stir over medium heat 3-5 minutes, until mixture is hot and thickened.

6. Stir in vegetables. Pour mixture into rice crust.

7. Sprinkle with remaining ½ cup cheese.

8. Bake at 350° for 30-40 minutes.

9. Let stand 10 minutes before serving.

Quick Southwestern Veggies and Rice

Kristi See

Weskan, KS

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 10 minutes

12-oz. pkg. frozen vegetarian meat crumbles, optional

10¾-oz. can condensed tomato soup

12-oz. pkg. frozen southwest corn

1 cup water

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic pepper

1 cup uncooked instant rice

1 cup shredded Monterey Jack cheese

1. In a saucepan, bring to boil vegetable meat crumbles, tomato soup, corn, water, cumin, salt and garlic pepper.

2. Stir in rice.

3. Remove from heat. Cover and let stand 5-7 minutes or until rice is tender.

4. Sprinkle with cheese.

Go-Along:

• Fresh bread and tossed salad.

Little Broccoli Rice Casseroles

Danae Mast

Millersburg, OH

Makes 4 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 10 minutes

2 cups milk

1 cup water

1 cup uncooked long-grain converted rice

3 cups broccoli

cooking spray

½ cup chopped onions

½ cup chopped celery

¼ cup chopped mushrooms

½ cup chopped green bell pepper

¼ cup cream cheese

¼ tsp. salt

¼ tsp. black pepper

¼ cup grated Parmesan cheese

1. Combine milk and water in saucepan. Bring to a boil.

2. Add rice. Cover and cook 10 minutes.

3. Add broccoli. Cook 5 minutes. Drain. Discard liquid.

4. Coat a skillet with cooking spray. Add onions, celery, mushrooms and bell pepper. Sauté 5 minutes over medium-high heat.

5. Add cream cheese. Stir until cheese melts.

6. Remove from heat. Stir in rice, broccoli, salt and pepper.

7. Spoon 1 cup rice mixture into each of 4 10-oz. ramekins coated with cooking spray.

8. Sprinkle each ramekin with 1 Tbsp. Parmesan.

9. Bake at 375° for 10 minutes or until cheese melts.

Broccoli Hot Dish

Lucy St. Pierre

Peru, NY

Makes 8 servings

Prep. Time: 15 minutes

Cooking/Baking Time: 45 minutes

14-oz. pkg. frozen broccoli cuts

2 cups cooked rice

⅓ cup (5⅔ Tbsp.) butter, divided

2 slices whole wheat bread, cubed

1 medium onion, diced

3 Tbsp. flour

1 tsp. salt

¼ tsp. pepper

3 cups milk

shredded cheddar cheese

1. Cook broccoli according to package directions. Drain.

2. Spread rice in bottom of greased 9 × 13 baking pan.

3. Add broccoli on top.

4. In saucepan, melt butter.

5. Remove 2 Tbsp. melted butter and toss with bread cubes. Set aside.

6. Sauté onion in remaining butter for 5 minutes.

7. Add flour, salt, pepper and milk. Cook and stir over medium heat until thickened.

8. Pour sauce over rice and broccoli.

9. Sprinkle bread cubes over top.

10. Bake at 350° for 30 minutes.

11. Sprinkle with cheddar cheese. Serve when melted.

Brown Rice Vegetable Casserole

Judy Buller

Bluffton, OH

Makes 8 servings

Prep. Time: 20-30 minutes

Cooking/Baking Time: 1½ hours

3 cups vegetable broth

3 Tbsp. soy sauce

2 Tbsp. butter

1½ cups raw brown rice

2 cups chopped onions, divided

½ tsp. dried thyme

3 Tbsp. olive oil

1 medium carrot, cut in thin sticks

1 cup sliced zucchini

1 cup sliced yellow squash

1 cup broccoli florets

1 cup cauliflower florets

1 medium red bell pepper, cut in strips

2 garlic cloves, minced

1 cup cashews

2 cups shredded cheddar cheese

1. Combine broth, soy sauce and butter in a saucepan and bring to boil.

2. Place rice, 1 cup onion and thyme in greased, 3-quart casserole dish.

3. Pour broth mixture over rice. Cover with foil.

4. Bake at 350° for 65-70 minutes.

5. Place oil in large skillet.

6. Add carrots, zucchini, yellow squash, broccoli, cauliflower, peppers, garlic and remaining 1 cup onions.

7. Sauté until crisp-tender.

8. Spoon veggie mixture over cooked rice.

9. Cover. Bake at 350° for 10 minutes.

10. Remove cover. Sprinkle with cashews and shredded cheese.

11. Return to oven for 5-7 minutes, until cheese is melted.

Variation:

Any veggies can be used to sauté. Use what is in season. I place carrots in first and add less dense vegetables after a few minutes.

Go-Along:

• Fresh fruit and crusty whole-grain rolls.

Millet Loaf

Deb Bucher

Lisbon Falls, ME

Makes 10-15 servings

Prep. Time: 30 minutes

Standing Time: 45 minutes

Cooking/Baking Time: 90 minutes

6 cups water

3 cups uncooked millet

3 cups uncooked quick oats

1 cup powdered milk, optional

2 cups grated sharp cheese, divided

¾ cup sunflower seeds

½ cup chopped onions

3 eggs

1½ cups milk

1½ tsp. soy sauce or tamari

6 tsp. lemon juice

29-oz. can tomato sauce

½ tsp. dried basil

¼ tsp. dried oregano

dash hot sauce, optional

1. In a saucepan, bring water to boil. Add millet. Stir a few times until water returns to boil.

2. Cover. Turn heat to low. Simmer for about 30 minutes until water is absorbed and millet is soft.

3. Pour cooked millet into mixing bowl to cool at least 45 minutes.

4. When millet is cool, add oats, powdered milk if you wish, 1 cup cheese, sunflower seeds and onions.

5. In a blender, blend eggs, milk, soy sauce and lemon juice. Blend well and then stir into millet mixture.

6. Pour into a greased 9 × 13 pan. Bake at 350° for 45 minutes.

7. Mix tomato sauce with herbs and optional hot sauce. Pour it over the millet mixture.

8. Sprinkle with remaining 1 cup cheese.

9. Return to oven. Bake an additional 15 minutes.

Tips:

1. You can prepare this ahead of time up to step 5. Refrigerate.

2. You can use broth instead of milk and omit the cheese for dairy-sensitive persons.

Go-Along:

• A green salad and a cooked vegetable.

Place a full baking casserole on a cookie sheet just in case juice cooks out over the casserole dish.

Nancy Leaman, Bird-in-Hand, PA

Vegetable Loaf

Evelyn Page

Gillette, WY

Makes 8 servings

Prep. Time: 30 minutes

Baking Time: 45 minutes

1 cup ground peanuts

1 cup bread crumbs

1 cup cooked rice

1 cup cooked peas

1 cup cooked mashed carrots

1 cup diced tomatoes

1. In mixing bowl, mix ingredients well.

2. Pat into casserole dish.

3. Bake at 400° for 45 minutes.

Tip:

I use leftovers for this recipe, freezing them in 1-cup bags until I have all the components.

Variation:

This may be served with white sauce. Add ½ cup tomatoes to the white sauce.

Ghanaian Rice Meal

Mary Hackenberger

Thompsontown, PA

Makes 10-12 servings

Prep. Time: 30 minutes

Cooking Time: 1 hour 20 minutes

9 cups water

4 cups uncooked brown rice

5 Tbsp. oil, divided

1 green bell pepper, chopped

3 carrots, chopped

1 large onion, chopped

6 eggs, lightly beaten

1 tsp. salt

⅛ tsp. black pepper

32 oz. tomato purée

1 large onion, thinly sliced

2 cloves garlic, minced

1-2 vegetable bouillon cubes

2 tsp. hot sauce, or to taste

½ tsp. chili powder

1 scant tsp. salt

1½ tsp. sugar

1. Cook rice in water over low heat until water is absorbed, about 1 hour. You want 15 cups cooked rice.

2. Heat 2 Tbsp. oil in skillet. Sauté green pepper, carrots and chopped onion until softened.

3. Add eggs, 1 tsp. salt and pepper. Scramble and cook until done.

4. Mix with cooked rice.

5. In a saucepan, combine tomato purée, sliced onions, garlic, bouillon cubes, hot sauce, chili powder, 1 scant tsp. salt, sugar and remaining 3 Tbsp. oil. Bring to a boil. Turn down heat. Simmer uncovered for 20 minutes.

6. Serve hot sauce over rice.

Savory Yeast Gravy

Margaret Wenger Johnson

Keezletown, VA

Makes 1½ cups

Prep. Time: 5 minutes

Cooking Time: 10-15 minutes

2 Tbsp. butter

2 Tbsp. whole wheat flour

2 Tbsp. nutritional yeast, powder or flakes

1 cup vegetable stock, water, or milk

¼ tsp. salt

1. Melt butter in saucepan. Stir in flour and yeast. The mixture will be dry and crumbly.

2. Continue to cook and stir this over medium heat for 3 minutes.

3. Add the stock slowly. Cook, stirring constantly, over medium heat until sauce starts to boil and thicken. Stir in salt. If a thinner sauce is desired, stir in more stock.

Variation:

To make simple yeast butter, melt ½ cup butter and add 2-3 Tbsp. nutritional yeast. Serve as a sauce for vegetables, or refrigerate and spread on your toast in the morning.

Go-Along:

• Good on top of rice, steamed vegetables, or mashed potatoes - anytime vegetarians want some gravy!

Artichoke Stuffing

Laura Peachey

Goshen, IN

Makes 8-10 servings

Prep. Time: 35 minutes

Cooking/Baking Time: 25-35 minutes

1 lb. sourdough bread, cut into ½” cubes

½ lb. fresh mushrooms, sliced

2 ribs celery, chopped

1 medium onion, diced

3-4 cloves garlic, minced

2 Tbsp. butter

2 6½-oz. jars marinated artichoke hearts, drained and artichokes chopped

½ cup grated Parmesan cheese

1 tsp. poultry seasoning

1 egg

14½-oz. container vegetable broth

1. Place bread cubes in two 10 × 15 baking pans.

2. Bake for 15 minutes at 350°, or until lightly browned.

3. In a large skillet, sauté mushrooms, celery, onions and garlic in butter over medium heat until tender.

4. Stir in artichokes, Parmesan cheese and poultry seasoning.

5. Transfer to a large bowl and stir in bread cubes.

6. Whisk egg and broth in a separate bowl until blended.

7. Pour over bread mixture and mix well.

8. Transfer to a greased, 3-quart baking dish.

9. Cover. Bake at 350° for 20 minutes.

10. Remove cover and bake 5-15 minutes longer or until well browned.

Go-Along:

• Serve with a salad.

Anona’s Chestnut Stuffing

Donna Conto

Saylorsburg, PA

Makes 12-14 servings

Prep. Time: 30 minutes

Cooking Time: 5 hours

Ideal slow-cooker size: 5-qt.

2 sticks (1 cup) butter

2 cups chopped onions

2 cups chopped celery

1½ tsp. salt

½ tsp. pepper

¼ cup chopped fresh parsley

12-13 cups bread cubes

2 cups chopped peeled chestnuts

3¼-4½ cups vegetable broth

2 eggs, beaten

1. Melt butter in saucepan.

2. Sauté onions and celery until soft, about 5 minutes.

3. Remove from heat. Add salt, pepper, parsley, bread cubes and chestnuts.

4. Add broth and eggs and mix well.

5. Pour into lightly greased slow cooker.

6. Cover. Cook on high 1 hour. Then cook on low for 4 hours.

7. Stir every hour to prevent sticking on bottom of slow cooker.

Keep stale bread for croutons, bread puddings, bread crumbs, and stuffing/dressing.

Karen Stanley, Amherst, VA

Easy Stuffing

Mary Lou Nagy

Maytown, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

½ cup diced celery

½ cup diced onion

¾ stick (6 Tbsp.) butter

6 eggs

2 tsp. salt

dash of pepper

10¾-oz. can cream of mushroom soup

1 cup milk

6 cups day-old bread cubes

1. Put diced celery, onions and butter in a skillet and sauté until soft and browned, 5-10 minutes.

2. In mixing bowl mix eggs, salt, pepper, soup and milk together.

3. Add sautéed vegetables to the bowl. Add bread cubes.

4. Mix until bread is completely coated.

5. Place the mixture into greased slow cooker.

6. Cook covered on low 3-4 hours.

Go-Along:

• Great for any festive meal.

Pineapple Casserole

Eunice Kauffman

Alto, MI

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 1¼-2¼ hours

Ideal slow-cooker size: 3- or 4-qt.

2 20-oz. cans pineapple chunks, undrained

5 Tbsp. flour

½ cup sugar

½ cup shredded sharp cheese

1½ cups cracker crumbs

1 stick (½ cup) butter, melted

1. Pour pineapple and its juice in greased 3- or 4-quart slow cooker.

2. Mix flour and sugar and spread over pineapple.

3. Sprinkle cheese over casserole. Cover.

4. Cook on high 1-2 hours until bubbling.

5. Mix crackers and butter and scatter over top.

6. With lid off, continue to cook 15 minutes.

Mom’s Pineapple Filling

Susan Henne

Fleetwood, PA

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 1 hour

1 stick (½ cup) butter, softened

4 eggs

20-oz. can crushed pineapple, undrained

6-7 slices of bread, cubed

cinnamon

1. Combine butter, eggs and pineapple in a blender and mix well.

2. Put cubed bread in a large bowl and pour blender mixture over top. Mix well.

3. Place mixture in 1½-quart greased baking dish. Sprinkle cinnamon on top.

4. Bake at 325° for 60 minutes or until firm and golden brown on top.

5. Let stand 5 minutes before serving.

Go-Along:

• This filling is a tasty treat my mom usually serves at Christmas and Easter dinners, but it can be served at any time with any meal.

To make your own cream of mushroom soup, please turn to pages 260-261.

Vegetables and Fruits

A Meal on a Sweet Potato

Rhoda Atzeff

Lancaster, PA

Makes 4 servings

Prep. Time: 10-15 minutes

Baking Time: 1½-1½ hours

4 medium sweet potatoes

12 oz. small frozen Brussels sprouts, thawed

2 Tbsp. olive oil

½ cup chopped pecans

½ cup dried cranberries

½ cup crumbled feta or blue cheese

1. Place sweet potatoes on baking sheet. Jag potatoes all over with a fork. Bake in 350° oven for 1 hour or until soft.

2. Meanwhile, sauté Brussels sprouts in a skillet in olive oil over medium heat, just until tender. (If you can’t find small Brussels sprouts, use regular-sized ones, but cut them in half.)

3. Make a straight cut through the length of each baked sweet potato (but not cutting through the bottom skin). Push down gently on the cut, spreading it open, and mashing the potato just slightly.

4. Pile the Brussels sprouts, pecans, dried cranberries and cheese evenly on top of each sweet potato.

5. Return sweet potatoes to baking sheet and then into the hot oven. Bake at 375° for 15-30 minutes, or until heated through.

Tip:

You can toast the pecans. You can also use walnuts or cashews if you wish.

Go-Along:

• A green salad and applesauce with cinnamon.

Keep your pantry stocked with basic ingredients for a simple meal. Make it when you have unexpected guests or you are tired.

Rhoda Nissley, Parkesburg, PA

Twice-Baked Sweet Potatoes

Susan Guarneri

Three Lakes, WI

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 75 minutes

4 medium-large sweet potatoes

2 Tbsp. butter, softened

⅓ cup orange juice

1½ tsp. salt

1 small ripe banana, mashed

½ cup vegetarian mini-marshmallows

¼ cup chopped pecans

1. Wash and scrub sweet potatoes.

2. Prick with fork.

3. Bake at 375° for 45-60 minutes, or until tender.

4. When baked, remove from oven and cut lengthwise.

5. Scoop out pulp, keeping skin intact.

6. In a bowl, mash pulp with butter, orange juice, salt, banana, marshmallows and pecans.

7. Spoon into sweet potato shells. Place in baking dish.

8. Cover with aluminum foil to prevent scorching.

9. Return to oven and bake an additional 12-15 minutes.

Tip:

Choose sweet potatoes that are uniform in size.

Go-Along:

• Green salad with orange or mandarin segments and vinaigrette dressing.

Sweet Potato Soufflé

Marie Skelly

Bayshore, NY

Edwina Stoltzfus

Narvon, PA

Polly Winters

Lancaster, PA

Mary Lou Nagy

Maytown, PA

Lynn Higgins

Marion, OH

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3-qt.

Filling:

3 cups cooked, mashed sweet potatoes, or yams

1 cup white sugar

½ tsp. salt

2½ Tbsp. butter, melted

2 eggs

½ cup milk

1 tsp. vanilla

Topping:

½ cup light brown sugar

2½ Tbsp. flour

½ cup chopped pecans

2½ Tbsp. butter, melted

½ cup grated coconut

1. For filling, mix sweet potatoes, sugar, salt, butter, eggs, milk and vanilla together.

2. Pour into small greased slow cooker. Cook on high 1½ hours.

3. For topping, mix brown sugar, flour, pecans, butter and coconut together.

4. Sprinkle over sweet potato mixture. With lid off, cook another 15-20 minutes.

Tips:

1. Canned sweet potatoes or yams may be used in place of fresh.

2. Bake at 350° for 50 minutes instead of putting in the slow cooker.

Lynn Higgins

Asian Sweet Potatoes

Margaret High

Lancaster, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Baking Time: 40-55 minutes

3 large sweet potatoes, peeled or not, chopped coarsely into 1" chunks

1 Tbsp. sesame oil

2 Tbsp. brown sugar

2 Tbsp. mirin, or sweet sherry

2 Tbsp. minced garlic, optional

3 Tbsp. soy sauce

¼ cup water

2-4 Tbsp. sesame seeds

1. Place cut-up sweet potatoes in large baking pan with sides in single layer.

2. Mix together oil, sugar, mirin, garlic if you wish, soy sauce and water.

3. Pour over sweet potatoes and mix gently.

4. Cover. Bake at 400° until nearly done, approximately 30-40 minutes.

5. Uncover and bake 10-15 minutes more.

6. Sometime during baking, put a handful of sesame seeds on a small tray and put them in the oven to toast for 10 minutes.

7. Sprinkle sweet potatoes with sesame seeds. Serve hot or at room temperature.

Go-Along:

• Spring rolls.

Moroccan Sweet Potato Medley

Pat Bishop

Bedminster, PA

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 2¼-3¼ hours

Ideal slow-cooker size: 4-qt.

2 tsp. olive oil

1 medium onion, sliced

2 cloves garlic, minced

1½ tsp. ground coriander

1½ tsp. cumin

¼ tsp. cayenne pepper

2 medium sweet potatoes, peeled, cut into ½" slices, and cooked, or canned sweet potatoes, drained

14-oz. can stewed tomatoes

¾ cup uncooked bulgur

2¼ cups water

15-oz. can garbanzo beans, rinsed and drained

½ cup raisins

1 cup cilantro leaves

1. Sauté onion in oil in small skillet until onion is tender.

2. Combine with garlic, coriander, cumin, cayenne pepper, sweet potatoes, tomatoes, bulgur and water in 4-quart slow cooker.

3. Cover. Cook on low 2-3 hours, or until water is absorbed.

4. Stir in beans, raisins, and cilantro. Cook 15 more minutes.

5. Serve.

Tip:

Adjust the amount of cayenne pepper to suit your taste.

Bourbon Sweet Potatoes

Dorothy Vandeest

Memphis, TN

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 1 hour

3½ lbs. sweet potatoes

½ cup packed brown sugar

2 Tbsp. bourbon

coarse salt and ground pepper, to taste

3 Tbsp. butter, at room temperature

1. Peel and cut sweet potatoes in 1”-thick wedges, lengthwise.

2. Arrange potatoes in greased 9 × 13 baking pan.

3. Add sugar and bourbon and toss to combine.

4. Season with salt and pepper.

5. Bake at 350° for 1 hour, or until potatoes are as soft as you like them. Toss halfway through baking time.

6. Stir in butter before serving.

Sweet Potatoes with Fruit

Melinda Wenger

Middleburg, PA

Makes 4 servings

Prep. Time: 20-30 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

4 medium sweet potatoes, peeled and sliced thin

1 large green apple, peeled and diced

½ cup raisins

2 Tbsp. maple syrup

½ cup orange juice

1. Place sweet potatoes in slow cooker.

2. Top with diced apples and raisins.

3. Drizzle with maple syrup.

4. Pour orange juice over all.

5. Cover.

6. Cook on high for 2-3 hours, or until sweet potatoes are tender.

Hot Sweet Potato Fries

Bob Coffey

New Windsor, NY

Makes 4 servings

Prep. Time: 10-15 minutes

Baking Time: 25 minutes

4 large sweet potatoes, peeled and cut into steak-fry strips

2 tsp. kosher salt

1 tsp. cayenne pepper

3 Tbsp. olive oil

3 Tbsp. maple syrup

½ cup reduced-fat sour cream

1. In a good-sized bowl, toss cut potatoes with salt, cayenne and olive oil.

2. Spread potatoes evenly on large baking sheet with sides. Roast for 25 minutes at 400°, tossing 2-3 times during the baking time.

3. Meanwhile, stir syrup into sour cream in a small bowl, mixing thoroughly.

4. Dip baked fries into sauce and enjoy!

Tip:

Good quality maple syrup makes a big difference in this recipe; try to buy local if you can. For perfectly shaped fries, consider splurging and get a French-fry cutter, available at most home stores for under $20. An olive-oil mister will also help evenly coat the fries.

Go-Along:

• This dish is a perfect side for a sandwich.

Slow-Cooker Sweet Potatoes

Charmaine Caesar

Lancaster, PA

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 2-4 hours

Ideal slow-cooker size: 4- or 5-qt.

4 sweet potatoes or yams

1 Tbsp. butter, melted

2 Tbsp. honey

cinnamon to taste

1. Poke holes in potatoes with a sharp-tined fork. Wrap in foil. Place in slow cooker.

2. Cook on high in slow cooker for 2-4 hours, or until done.

3. To serve, remove potatoes from foil. Cut a small slit in the top of each potato. Squeeze the ends gently so the potato opens.

4. In a small bowl, mix butter, honey and cinnamon together.

5. To serve, top potatoes with butter-honey-cinnamon mixture.

Roasted Garlic Sweet Potatoes

Tricia Stoltzfus

Lancaster, PA

Makes 6-8 servings

Prep. Time: 10-15 minutes

Baking Time: 20-30 minutes

3 large sweet potatoes, or one peeled butternut squash, cut in bite-size cubes, enough to make 6 cups of the cubed vegetables

4 cloves garlic

1 carrot

1 Tbsp. butter, melted

1 Tbsp. grapeseed or olive oil

salt, to taste

pepper, to taste

1. Place cut-up sweet potatoes or squash into good-sized mixing bowl. Slice in garlic and carrot.

2. Toss vegetables with butter and oil.

3. Lightly salt and pepper the vegetables.

4. Spoon ingredients into a lightly greased 9 × 13 glass baking dish.

5. Bake at 450° for 20-30 minutes, or until vegetables are soft.

Honey-Roasted Parsnips, Sweet Potatoes and Apples

Gloria Yurkiewicz

Washington Boro, PA

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 1 hour

1½ cups parsnips, peeled and cubed

1 large sweet potato, peeled and cubed

2 firm red apples, cored and sliced thick

1 Tbsp. canola oil

1 Tbsp. honey

2 Tbsp. soy sauce

¼ tsp. ground ginger

1. Mix parsnips, sweet potatoes and apples in greased casserole dish.

2. In a microwave-safe bowl, mix oil and honey. Warm in microwave on high for 10 seconds.

3. Mix soy sauce and ginger into honey/oil. Pour sauce over vegetables and apples. Toss to coat.

4. Cover. Bake at 400° for 1 hour.

Go-Along:

• Green bean casserole, carrot-pineapple-raisin slaw.

Cabbage and Potatoes

Deb Kepiro

Strasburg, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 3-6 hours

Ideal slow-cooker size: 5-qt.

1 small head cabbage, cut into thin slices

12-14 baby potatoes, cut into 1" chunks

10-12 whole cloves garlic

¼ cup olive oil

2 Tbsp. balsamic vinegar

1 tsp. kosher salt

½ tsp. black pepper

1. Put cabbage, potatoes and garlic cloves in slow cooker.

2. Add oil, vinegar, salt and pepper.

3. Toss with hands or a spoon to coat thoroughly.

4. Cover. Cook on high for 3 hours or low for 4-6 hours. The vegetables are done when the potatoes and cabbage are both as tender as you like them.

Tip:

The cabbage will get a little caramelized and crispy around the edges where it touches the crock walls. That’s okay—it tastes good!

Mashed Potatoes in the Slow Cooker

Barbara Miller

Boyertown, PA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 5-qt.

3 lbs. potatoes

1½ cups water

1 tsp. salt

¾ stick (6 Tbsp.) butter, softened

1 cup heated milk, or more if needed

1. Peel potatoes and cut in 1” chunks.

2. Place potatoes, water and salt in slow cooker.

3. Cover. Cook on low 4-6 hours.

4. Drain and mash potatoes.

5. Fold in butter.

6. Add milk while stirring.

Tip:

This recipe can be held in a slow cooker for 2 hours after mashing.

Go-Along:

• Peas, fruit salad.

When preparing mashed turnips, potatoes or cauliflower, experiment with what you have. Try cream cheese instead of butter, or ranch dressing instead of milk!

Teri Sparks, Glen Burnie, MD

Cheese Scalloped Potatoes and Carrots

Rachel Gingrich

Myerstown, PA

Lena Hostetter

East Earl, PA

Makes 10 servings

Prep. Time: 30 minutes

Baking Time: 40 or more minutes

2½ lbs. potatoes, peeled and sliced thin

5 medium carrots, sliced thin

1½ cups onions, sliced

2 cups boiling water

2 tsp. salt, divided

3 Tbsp. butter

2 Tbsp. flour

⅛ tsp. pepper

1½ cups milk

1½ cups shredded cheddar cheese, divided

1. In a large Dutch oven, combine potatoes, carrots, onions, water and 1 tsp. salt. Bring to a boil.

2. Reduce heat, cover and cook for 10 minutes.

3. In a saucepan, melt butter. Remove from heat and stir in flour, remaining 1 tsp. salt and pepper until smooth.

4. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, until mixture thickens.

5. Stir in 1 cup cheese. Reduce heat and stir until cheese melts.

6. Drain the vegetables. Layer half the vegetables in a greased 9 × 13 baking dish. Top with half of the cheese sauce. Repeat layers.

7. Sprinkle remaining shredded cheese over top. Cover.

8. Bake at 375° for 30 minutes.

9. Uncover. Bake 10 more minutes, or until potatoes are tender.

Company Potato Casserole

Rachel Yoder

Dundee, OH

Makes 8 servings

Prep. Time: 30 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

5 cups potatoes, peeled, cubed and cooked

1½ cups sour cream

1¼ cups shredded Swiss cheese, divided

½ cup shredded carrots

¼ cup chopped onions

2 Tbsp. minced fresh parsley

1 tsp. salt

½ tsp. dried dill weed

¼ tsp. black pepper

¼ tsp. paprika

1. In a large bowl, combine the sour cream, 1 cup cheese, carrots, onions, parsley, salt, dill weed and pepper.

2. Gently mix potatoes into mixture.

3. Transfer to 3-quart slow cooker.

4. Sprinkle with paprika and remaining cheese.

5. Cook on low 2-3 hours, or until bubbly.

Tip:

Cube the potatoes small.

Go-Along:

• Salad and corn.

Cheese Potatoes

Jalisa Brubaker

Myerstown, PA

Makes 8-10 servings

Prep. Time: 30 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 4- or 5-qt.

half or whole stick (¼-½ cup) butter

⅓ cup chopped onions

1 Tbsp. prepared mustard

¼ tsp. pepper

1 cup milk

¼-½ lb. mild, creamy cheese of your choice, cubed

1 tsp. salt

6 medium potatoes, cooked, cooled, peeled and shredded

1. Melt butter in skillet.

2. Cook onions in skillet until tender.

3. Mix rest of ingredients together in slow cooker. Add onions and butter.

4. Cover. Cook on high 1 hour, or until potatoes are hot through.

Tips:

1. These freeze well before or after baking.

2. To prepare potatoes for Step 3 above, place in kettle and cover with water. Cover saucepan. Bring to a boil and cook unto potatoes can easily be poked with a fork. Allow to cool. Potatoes will peel easily by tugging on the peels with a knife. Refrigerate potatoes until thoroughly chilled. Then shred.

Go-Along:

• Cooked green beans with brown butter.

To make your own hash browns, please turn to page 261.

Baked Potatoes Supreme

Susan Guarneri

Three Lakes, WI

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 75 minutes

4 large russet potatoes

½ stick (4 Tbsp.) butter, divided

1 cup shredded carrots

2 Tbsp. chopped onions

½ tsp. dill weed

1½ tsp. salt

⅓-⅔ cup sour cream

1. Wash and scrub potatoes. Prick all over with a fork.

2. Bake at 425° for 45-60 minutes, or until tender.

3. Meanwhile, heat 2 Tbsp. butter in skillet.

4. Add carrots, onions, dill weed and salt. Cook on low for 10 minutes.

5. When potatoes are finished baking, remove from oven and cool slightly.

6. Cut lengthwise.

7. Scoop out pulp, keeping skins intact.

8. In a good-sized mixing bowl, mash pulp. Beat in sour cream and remaining 2 Tbsp. butter.

9. Stir in carrot mixture.

10. Spoon into potato shells.

11. Return to 425° oven and bake an additional 15 minutes.

Tip:

Choose large, uniform potatoes and wrap them in aluminum foil before baking.

Go-Alongs:

• Cheese and broccoli topping.

• Extra sour cream.

Golden Parmesan Potatoes

Natalie Butikofer

Richland Center, WI

Janeen Troyer

Fairview, MI

Makes 6 servings

Prep. Time: 15-20 minutes

Baking Time: 1 hour

5⅓ Tbsp. (⅓ cup) butter

¼ cup flour

¾ tsp. salt

¼ cup grated Parmesan cheese

¼ tsp. pepper

6 large potatoes, peeled or not, and cut in wedges

chopped parsley, for garnish

1. Turn oven to 375°. Cut butter into chunks and distribute over bottom of 9 × 13 baking pan. Place in oven to melt while oven preheats.

2. In a plastic bag, combine flour, salt, cheese and pepper.

3. Moisten potato wedges with water. Shake in bag, a few at a time, coating well. Place in baking pan, in single layer as much as possible.

4. Bake for 1 hour until golden brown, turning potatoes over once.

5. Sprinkle with parsley just before serving.

Tip:

Use red potatoes, unpeeled, if you can find them.

Seasoned Oven Fries

Rosie Glick

Perry, NY

Makes 6 servings

Prep. Time: 10 minutes

Baking Time: 20-30 minutes

6 medium baking potatoes

2 Tbsp. butter, melted

2 Tbsp. vegetable oil

2 tsp. seasoned salt

1. Cut each potato lengthwise into thirds.

2. Cut each of those portions into thirds.

3. In a large resealable bag, combine butter, oil and salt.

4. Add potatoes slices to the bag, a few at a time. Shake to coat. Repeat until all slices have been coated.

5. As you finish coating the potatoes, place them on a greased baking sheet with sides in a single layer.

6. Bake, uncovered, at 450° for 20-30 minutes, or until crispy on the outside and tender on the inside. Turn potatoes once while baking.

Tip:

You can add extra seasoning to the potatoes after you’ve placed them on the baking sheet.

Oven Fried Potatoes

Mrs. Anna Gingerich

Apple Creek, OH

Verna Stutzman

Navarre, OH

Makes 6 servings

Prep. Time: 15-20 minutes

Baking Time: 1 hour

6 medium potatoes, peeled and cut into ¾" cubes

2 Tbsp. flour

2 Tbsp. grated Parmesan cheese

1 tsp. salt

½ tsp. garlic powder

½ tsp. paprika

¼ tsp. pepper

3 Tbsp. oil

1. Combine flour, cheese, salt, garlic powder, paprika and pepper in bag.

2. Add cubed potatoes, a portion at a time, and shake to coat.

3. Pour oil in 10 × 15 × 1 baking pan.

4. As you finish coating potatoes, place potatoes in pan in a single layer, as much as possible.

5. Bake, uncovered, at 375° for 1 hour, basting with oil mixture every 15 minutes. (Tilt the pan so you can scoop up some of the oil and spoon it over the potatoes.)

6. Turn potatoes over for last 15 minutes of baking.

Variation:

You can also cut the potatoes lengthwise to create fries. And you can use cornmeal in place of flour.

Go-Along:

• Tossed salad or coleslaw.

Peel potatoes ahead of time and cover with cold water to prevent them from turning brown.

Natalie Butikofer, Richland Center, WI

Potato Roquefort Gratin

Janice Sams

Lancaster, PA

Makes 6-8 servings

Prep. Time: 20-25 minutes

Baking Time: 1½-2 hours

2 large garlic cloves, cut in half lengthwise

1 tsp. unsalted butter or olive oil

3-3½ lbs. small russet or new potatoes, scrubbed and sliced about ¼" thick

salt and freshly ground pepper to taste

pinch of freshly grated nutmeg

4½ cups skim milk

2 eggs, beaten

½ lb. Roquefort cheese, crumbled

1. Rub inside of large oval gratin/casserole dish with the cut garlic and brush with the butter or olive oil. Rub again with the garlic.

2. Slice the garlic thin into a large mixing bowl. Slice potatoes into same bowl. Season with salt, pepper and grated nutmeg.

3. In a separate bowl, beat together the milk and eggs. Stir in the Roquefort.

4. Pour over potatoes and garlic. Toss to combine.

5. Turn into gratin dish.

6. Bake uncovered at 400° for 1½ to 2 hours, until the top is golden and crusty and the potatoes are tender. During the first hour, every 20 minutes or so, remove the casserole from the oven and break up the top layer of potatoes that is getting dry and crusty, give the potatoes a stir and return to the oven. Serve hot.

Tip:

If the gratin is getting golden and crusty but still needs more baking time, cover top with foil.

Go-Along:

• A salad of lettuces and sliced tomatoes with a good vinaigrette makes this a tasty meal.

Corny Garlic Mashed Potatoes

Moreen and Christina Weaver

Bath, NY

Makes 6-8 servings

Prep. Time: 50-60 minutes

Baking Time: 25 minutes

1 whole garlic bulb

1 Tbsp. olive oil

8 medium red potatoes, peeled or unpeeled and cut into chunks

1 stick (½ cup) butter, cut into chunks

1 cup sour cream

2 Tbsp. milk

1 Tbsp. minced fresh parsley

3 green onions, thinly sliced

11-oz. can whole-kernel corn, drained

salt and pepper, to taste

1½ cups shredded cheddar cheese

1. Remove outer skin from garlic. Do not peel or separate cloves.

2. Brush with olive oil.

3. Wrap in heavy-duty foil.

4. Bake at 425° for 30-35 minutes.

5. Cool for 10-15 minutes.

6. Cut off top of garlic head, leaving root-end intact.

7. Squeeze softened garlic into a large bowl and set aside.

8. Meanwhile, in saucepan, cook potatoes in water for 15-20 minutes.

9. Drain. Add to garlic.

10. Add butter, sour cream, milk and parsley. Mash.

11. Add onions, corn, salt and pepper. Mix well.

12. Spoon into greased 7 × 11 × 2 baking pan.

13. Sprinkle with cheese.

14. Bake, uncovered, at 350° for 25 minutes.

Asparagus Potato Bake

MaryAnn Beachy

Dover, OH

Makes 5 servings

Prep. Time: 15-20 minutes

Baking Time: 60 minutes

5 medium potatoes

2 medium onions

10-12 asparagus spears

1 tsp. salt

½ tsp. pepper

½ stick (¼ cup) butter

4 slices of your favorite cheese

1. Peel and slice potatoes. Place in lightly greased 9 × 13 baking dish.

2. Dice onions and sprinkle over potatoes.

3. Arrange asparagus spears on top, or cut up asparagus if you wish and scatter over top.

4. Season with salt and pepper. Dot with butter.

5. Cover tightly and bake at 350° for 45-60 minutes, or until potatoes are tender.

6. Lay cheese slices on top and let melt before serving.

Tip:

Use fresh or frozen asparagus.

Roasted Asparagus

Barbara Hoover

Landisville, PA

Makes 3-4 servings

Prep. Time: 10 minutes

Baking Time: 10 minutes

1 lb. fresh asparagus

2 Tbsp. olive oil

2 tsp. sesame oil

¼ tsp. salt

¼ tsp. black pepper

1-2 Tbsp. sesame seeds

1. Trim any tough, woody stems from asparagus. Place asparagus on an ungreased large baking sheet.

2. Combine the olive oil and sesame oil in a small bowl. Spoon mixture over asparagus. Sprinkle with salt and pepper. Toss asparagus to coat and arrange in a single layer on the baking sheet.

3. Roast at 400° until tender, about 10 minutes. Turn the baking sheet front to back and end to end halfway through roasting.

4. Meanwhile, toast the sesame seeds in a large skillet over medium heat, stirring constantly until golden, 1-2 minutes. Sprinkle seeds over roasted asparagus. Serve immediately.

Tip:

For extra flavor, add 2 tsp. balsamic vinegar to olive and sesame oil in Step 2 before roasting.

Asparagus Stir-Fry

Sharon Yoder

Doylestown, PA

Makes 4-5 servings

Prep. Time: 20 minutes

Cooking Time: 15 minutes

⅓ cup water

2 Tbsp. cornstarch

1 tsp. sugar

¼ tsp. ground ginger

⅓ cup soy sauce

3 Tbsp. vegetable oil

3 cups asparagus, cut in 1” pieces

1 carrot, thinly sliced

1 zucchini, or yellow squash, thinly sliced

1 medium onion, sliced ¼" thick and separated into rings

1 tsp. minced garlic

3 cups cooked brown rice

1. Combine the water, cornstarch, sugar, ginger and soy sauce and stir. Set aside.

2. Heat oil over high heat in a large skillet.

3. Add asparagus, carrot, zucchini or squash, onion and garlic. Stir constantly until vegetables are crisp-tender, about 7-8 minutes.

4. Add soy sauce mixture, stirring constantly until mixture boils and thickens.

5. Serve over rice.

Tip:

Sometimes I use a different vegetable mix, depending on the vegetables I have available in the garden or refrigerator.

Country Market Cauliflower

Susie Shenk Wenger

Lancaster, PA

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 2-4 hours

Ideal slow-cooker size: 5- or 6-qt.

1 cup uncooked brown rice

2 cups water

1 Tbsp. butter

1 Tbsp. olive oil

juice of 1 lemon

8 oz. fresh baby bella mushrooms, sliced

1 large Vidalia or candy sweet onion, chopped

½ cup red or yellow bell pepper

1 large head cauliflower, cut in pieces

3 cloves garlic, crushed

1 tsp. dried basil

salt and pepper, to taste

½ cup grated Parmesan cheese

1. Cook 1 cup uncooked rice in water according to package directions. Set aside.

2. Meanwhile, in a good-sized skillet, sauté mushrooms, onions and bell pepper in olive oil and butter with the lemon juice.

3. Place cauliflower, garlic, basil, salt and pepper in a greased 5- or 6-quart slow cooker.

4. Stir in cooked rice and sautéed vegetable mixture.

5. Cook on low, covered, for 2-4 hours, or until cauliflower is as tender as you like it.

6. Top with Parmesan cheese just before serving, while still hot.

Go-Along:

• Serve with side fruit salad for a delicious luncheon.

Mashed Cauliflower

Ellie Oberholtzer

Ronks, PA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 15 minutes

1 large head cauliflower

1-2 Tbsp. butter

½ cup warm milk

½ tsp. salt

¼ tsp. pepper

1. Chop cauliflower coarsely.

2. Place in covered saucepan with a little water. Boil cauliflower until soft, 10-15 minutes. Drain.

3. Puree cauliflower in blender. Place in serving dish.

4. Add butter, milk, salt and pepper. Stir well.

Tips:

1. Serve instead of mashed potatoes.

2. You can use a potato masher instead of the blender.

Variations:

1. Roast the cauliflower instead of steaming it.

2. Add garlic cloves, cheese, or other seasonings your family likes in mashed potatoes.

Italian Broccoli

Linda Gebo

Plattsburgh, NY

Makes 4 servings

Prep. Time: 25-30 minutes

Cooking Time: 10-15 minutes

1 large head of broccoli

1 clove garlic

½ cup water

1 Tbsp., or more, vegetable broth

salt and pepper, to taste

2-oz. jar pimientos

1. Remove leaves and peel lower part of broccoli stalks. Cut into florets and ½” slices.

2. Steam cut-up broccoli and whole garlic clove in water for about 4 minutes. Discard garlic and add broth.

3. Salt and pepper to taste.

4. Cover and cook over low heat 10 to 15 minutes, or until broccoli is tender. You may need to add more broth if skillet gets dry.

5. Sprinkle with pimientos and serve.

Broccoli and Corn Casserole

Mary Martins

Fairbank, IA

Makes 4-5 servings

Prep. Time: 20-30 minutes

Baking Time: 30 minutes

4 cups fresh broccoli, chopped

16-oz. can whole-kernel corn, drained

1 Tbsp. minced onion

½ tsp. salt

¼ tsp. pepper

1 stick (½ cup) butter, melted

1½ cups snack crackers, crushed

1. Steam broccoli for 3-4 minutes. Then plunge into cold water to stop the cooking.

2. In a large bowl, gently mix together broccoli, corn, onion, salt and pepper. Set aside.

3. In another bowl, mix butter and snack crackers.

4. Add half of cracker mixture to broccoli mixture.

5. Place in greased 1½-quart baking dish.

6. Spread remaining crumbs on top.

7. Bake at 350° for 30 minutes.

Go-Along:

• Salad and mashed potatoes.

Green Bean Tomato Sauté

Becky S. Frey

Lebanon, PA

Makes 4-6 servings

Prep. Time: 20-30 minutes

Cooking Time: 30 minutes

1-2 Tbsp. olive oil

1 large onion, coarsely chopped

2 cups sliced fresh mushrooms

14½-oz. can diced tomatoes

1 quart frozen green beans

4-oz. can green chilies, chopped

1-oz. envelope dry ranch dressing mix

1 Tbsp. liquid smoke, or to taste

1. Pour olive oil into skillet and sauté onion over low heat, covered, until onion is caramelized. Stir occasionally.

2. Add mushrooms. Increase heat to medium and stir continually until they begin to give up their moisture.

3. Add tomatoes, green beans, chilies, ranch dressing and liquid smoke.

4. Cook until beans are as tender as you like them.

Barbecued Green Beans

Janette Fox

Honey Brook, PA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 3½-qt.

1 quart green beans, trimmed

1 cup water

¾ cup ketchup

⅓ cup brown sugar

1½ tsp. prepared mustard

1. Cook green beans with water, covered, until green beans are crisp- tender. Drain, but save the liquid.

2. Mix ketchup, brown sugar, mustard, cooked green beans and ½ cup bean liquid in 3- or 4-quart slow cooker.

3. Cover. Cook on low for 3 hours.

Build your menu around vegetables and fruits when they are in season—they tend to be less expensive.

Susan Heil, Strasburg,, PA

Herbed Green Beans with Tomatoes

Doreen Miller

Albuquerque, NM

Makes 6-8 servings

Prep. Time: 45 minutes

Cooking Time: 25 minutes

2 Tbsp. olive oil

1 garlic clove, minced

⅓ cup green onions, thinly sliced

1 Tbsp. minced fresh basil or 1 tsp. dried basil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

½ tsp. salt

4 medium fresh tomatoes, peeled and chopped

4 cups fresh green beans, cut into 2" pieces

1 cup water

1. In a large frying pan, sauté garlic in olive oil for 1 minute. Do not allow to brown.

2. Add green onions, basil and oregano. Cook a few minutes.

3. Add salt, tomatoes, green beans and water. Cook uncovered until beans are as tender as you like them, 10-20 minutes.

Variation:

Canned beans and tomatoes may be substituted for fresh ones. Reduce cooking time and do not add water.

Green Beans with Sesame Seeds

Anita Troyer

Fairview, MI

Makes 2 servings

Prep. Time: 20 minutes

Cooking Time: 10 minutes

8 oz. fresh green beans

¼ cup sesame seeds

2 tsp. sugar

1 Tbsp. soy sauce

1 Tbsp. instant vegetable bouillon

1. Trim ends of beans.

2. Cook in boiling water for 4 minutes, or until they are tender to your liking.

3. Drop hot beans in cold water to stop the cooking and preserve their color. Drain well and cut in half or thirds.

4. Grind the sesame seeds in a mortar, leaving some seeds whole. If you do not have a mortar and pestle, roughly chop the seeds on a cutting board with a knife.

5. Stir in the sugar, then add soy sauce and bouillon. Mix well.

6. Add sauce to beans. Serve at room temperature or reheat.

Lemon Garlic Green Beans

Dorothy Lingerfelt

Stonyford, CA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 10-13 minutes

2 garlic cloves, minced

2 tsp. olive oil

1 lb. fresh green beans, trimmed and broken in pieces

1 Tbsp. lemon juice

1 Tbsp. lemon zest

¼ tsp. ground pepper

⅛ tsp. salt

1. In large skillet, cook garlic in oil over medium heat for 30 seconds.

2. Add green beans.

3. Cook and stir frequently for 10-13 minutes, until as tender-crisp as you like them.

4. Stir in lemon juice, lemon zest, pepper and salt.

Mustard Green Beans

Renee Hankins

Narvon, PA

Makes 2 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

½ lb. fresh green beans, trimmed

2 tsp. butter

2 tsp. coarsely ground mustard

1. In a covered saucepan, boil green beans in small amount of water until crisp-tender.

2. Drain. Remove green beans to serving dish and cover with pan lid.

3. In saucepan, melt butter. Add mustard and stir well.

4. Pour hot green beans back into saucepan with the butter sauce. Mix well. Pour sauced green beans into serving dish and serve.

Tip:

Nuts and sunflower seeds may be added.

Asian Green Beans

Norma Musser

Womelsdorf, PA

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 10 minutes

1½ lbs. fresh green beans, ends trimmed

6 medium mushrooms, quartered

1 medium onion, halved and thinly sliced

2 Tbsp. butter

1 Tbsp. brown sugar

1 Tbsp. sesame oil

1 Tbsp. soy sauce

2 cloves garlic, minced

½ tsp. crushed red pepper

1. Cook beans in covered saucepan with a little water until soft, about 7-10 minutes.

2. Meanwhile, in another pan, sauté mushrooms and onion in butter.

3. Turn heat to low. Add sugar, oil, soy sauce, garlic and red pepper. Stir and cook until heated through.

4. Drain beans. Combine beans with sauce. Serve hot.

Tip:

Set all ingredients out before mixing.

Go-Along:

• Pasta.

California Blend Bake

Edna Good

Richland Center, WI

Makes 3-4 servings

Prep. Time: 5-7 minutes

Cooking Time: 1-3 hours

Ideal slow-cooker size: 3-qt.

½ cup long-grain rice, uncooked

1⅛ cups water

1 lb. California blend frozen vegetables

1 tsp. onion salt

dash of salt, optional

½ cup shredded cheese of your choice

1. Mix together rice, water, vegetables, onion salt and salt. Place in lightly greased 3-quart slow cooker.

2. Cover. Cook on high 1-3 hours, or until vegetables and rice are cooked to your liking.

3. Cover the top of the vegetables with cheese. Return lid and continue cooking, about 10 minutes, until cheese is melted.

Save water from cooking vegetables as a base for soup later.

A. Catherine Boshart, Lebanon, PA

Hot Tomato Curry

Norma Musser

Womelsdorf, PA

Makes 2 servings

Prep. Time: 30 minutes

Cooking Time: 45 minutes

1 lb. fresh tomatoes

2 Tbsp. vegetable oil

¼ tsp. mustard seeds

¼ tsp. cumin seeds

2 bay leaves

⅓ cup finely chopped onions

½ tsp. ground ginger

2 cloves garlic

½ tsp. curry powder

½ tsp. turmeric

1 tsp. salt

¼ cup water

½-¾ cup plain yogurt

2 hard-boiled eggs, chopped, optional

1. Peel tomatoes and dice. Set aside.

2. Heat oil in a skillet. Stir in mustard seeds, cumin seeds, bay leaves and onions. Cook until golden brown.

3. Add ginger, garlic, curry powder and turmeric. Cook for a few minutes until flavors blend.

4. Add tomatoes, salt and water. Cover and simmer for 35 minutes. Remove from heat and let cool.

5. Serve over rice. Top individual servings with a dollop of plain yogurt.

6. If you wish, crumble hard-boiled eggs over top.

Taos Posole

Colleen Konetzni

Rio Rancho, NM

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 2-2½ hours

Ideal slow-cooker size: 4-qt.

2 16-oz. cans hominy, drained

1 cup grated cheddar cheese

½ cup chopped green chilies

1 clove garlic, minced

2 cups sour cream

1. Mix hominy, cheese, chilies and garlic.

2. Place in greased slow cooker.

3. Cook on high for 2-2½ hours.

4. Fifteen minutes before end of cooking time, stir in sour cream. Cover. Continue cooking on low until heated through.

Saucy Succotash

Andy Wagner

Quarryville, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 2½-6 hours

Ideal slow-cooker size: 3½- or 4-qt.

16-oz. package frozen corn, thawed

16-oz. package frozen lima beans, thawed

14¾-oz. can cream-style corn

1 cup red sweet pepper, chopped

1 cup smoked Gouda cheese, shredded

½ cup chopped onions

2 tsp. cumin seeds

¼ cup water

8-oz. carton light sour cream

1. In slow cooker, combine corn, lima beans, cream-style corn, sweet pepper, cheese, onions and cumin seeds. Pour the water over all.

2. Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours.

3. Gently stir in sour cream. Let stand for 10 minutes before serving.

Slow-Cooker Creamed Corn

Andy Wagner

Quarryville, PA

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 2-6 hours

1-lb. package frozen corn kernels

8-oz. package cream cheese, cubed

half stick (¼ cup) butter

½ cup milk

1 Tbsp. sugar

salt and pepper, to taste

1. In a slow cooker, combine corn, cream cheese, butter, milk and sugar. Season with salt and pepper to taste.

2. Cook on high for 2-4 hours, or on low for 4-6 hours.

Baked Corn

Leilani Slabaugh

Apple Creek, OH

Makes 8 servings

Prep. Time: 10-15 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4-qt.

2 eggs

1 stick (½ cup) butter, melted

1 cup sour cream

14¾-oz. can cream-style corn

15¼-oz. can whole-kernel corn, mostly drained

8½-oz. box cornmeal muffin mix

1. In medium bowl, beat eggs.

2. Mix in butter and sour cream.

3. Add corn and mix well.

4. Add cornmeal mix and mix.

5. Pour into greased 4-quart slow cooker.

6. Cover. Cook on high for 4 hours or low 6 hours.

Tip:

I double this recipe for church gatherings.

Variation:

You can also bake this in a greased casserole for 35-40 minutes at 350°.

Corn Casserole

Natalie Butikofer

Richland Center, WI

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking/Baking Time: 30 minutes

1-lb. package cream-style corn

1 cup milk

1 egg, well beaten

1½ cups cracker crumbs, divided

¼ cup minced onion

3 Tbsp. chopped pimento

¾ tsp. salt

dash of pepper

2 Tbsp. butter, melted

1. In a saucepan, combine corn and milk. Heat on medium heat until steaming hot.

2. In a small bowl, beat the egg well.

3. Stirring continuously and quickly, pour beaten egg slowly into hot milk and corn. Remove from heat.

4. Add 1 cup cracker crumbs, onion, pimento, salt and a dash of pepper. 5. Mix well. Pour into greased 8” baking dish.

5. Combining remaining ½ cup cracker crumbs with the melted butter. Sprinkle cracker crumbs over the top of the corn mixture.

6. Bake at 350° for 25-30 minutes or until bubbly around the edges.

Variation:

Top with ½ cup shredded cheese instead of buttered cracker crumbs.

Cheesy Corn Bake

Susan Kasting

Jenks, OK

Makes 3-4 servings

Prep. Time: 10 minutes

Baking Time: 30 minutes

2 Tbsp. butter

2 Tbsp. flour

½-1 tsp. hot sauce, depending on how much heat you like

½ cup milk

½ cup sour cream

15¼-oz. can whole-kernel corn, drained

½ cup shredded cheddar cheese

½ cup crushed tortilla chips

1. Melt butter in a saucepan.

2. Stir in flour and hot sauce.

3. Cook until smooth and bubbles appear.

4. Remove from heat and stir in milk and sour cream.

5. On low heat, stir until mixture thickens and almost boils.

6. Add corn and cheese and mix well.

7. Spoon into greased 1-quart casserole dish.

8. Top with crushed chips.

9. Bake at 350° for 30 minutes.

Variation:

Sauté a little chopped onion in the butter before adding the flour and hot sauce.

Go-Along:

• Green salad, Mexican bean dishes.

Corn Fritters

Mary Brubacker

Barnett, MO

Anna Stoltzfus

Honey Brook, PA

Linda Yoder

Fresno, OH

Trudy Guenter

Vanderhoof, BC

Julia Burkholder

Robesonia, PA

Janet Derstine

Telford, PA

Leesa Demartyn

Enola, PA

Makes 10-12 fritters

Prep. Time: 10 minutes

Cooking Time: 20 minutes

2 cups grated fresh corn

2 eggs, beaten

¼ cup flour

1 tsp. salt

⅛ tsp. pepper

1 tsp. baking powder

2 Tbsp. cream

4 Tbsp. shortening

1. In a mixing bowl, mix corn, eggs, flour, salt, pepper, baking powder and cream.

2. In frying pan, melt shortening.

3. Drop corn mixture, by spoonfuls, into hot shortening over medium-high heat.

4. Turn fritters when the edges begin to brown and fritters start to “set.” Flip and fry on other side until brown. Add more shortening to pan as needed between batches.

5. Remove to a platter when done and cover loosely, or put in a warm oven until all fritters have been fried.

6. Serve hot with ketchup, maple syrup or thin slices of sharp cheese.

Tip:

1. If the batter is too thin, add more flour.

Julia Burkholder

Variations:

1. Add a little chopped onion, if your family likes it.

2. Add marjoram, sage, oregano, thyme and garlic powder to taste.

Linda Yoder

Oven-Fried Eggplant

Susan Heil

Strasburg, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 24 minutes

½ cup non-fat mayonnaise

1 tsp. vinegar

1 Tbsp. minced onion

12 slices eggplant, ½” thick

⅓ cup fine dry bread crumbs

⅓ cup grated Parmesan cheese

½ tsp. Italian seasoning

1. Combine mayonnaise, vinegar and onion in a small bowl. Spread the mixture on both sides of the eggplant slices.

2. In a shallow bowl, combine bread crumbs, cheese and Italian seasoning. Coat each piece of eggplant with this dry mixture.

3. Place the coated eggplant slices on a greased cookie sheet.

4. Bake at 425° for 12 minutes. Turn the slices and bake another 12 minutes. Serve hot.

Go-Along:

• This is a nice side dish for an Italian pasta meal.

Broiled Eggplant

Elaine Good

Lititz, PA

Makes 2-6 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

1 eggplant

extra-virgin olive oil

tomatoes, sliced

fresh mozzarella cheese

fresh basil

salt

balsamic vinegar

1. Cut eggplant into ½”-thick slices.

2. Brush slices with olive oil.

3. Place on baking sheet and broil on both sides until golden brown, about 3 minutes per side.

4. Top with sliced tomatoes, cheese and basil.

5. Return to broiler for 1-2 minutes until cheese melts, watching carefully to be sure the cheese doesn’t burn.

6. Sprinkle with salt and drizzle with balsamic vinegar. Serve immediately.

Go-Along:

• Pasta, green salad.

You can cook eggplant ahead of time and freeze for future needs.

Janet Derstine, Telford, PA

Eggplant Casserole

Lavina Hochstedler

Grand Blanc, MI

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 3½- or 4-qt.

4 cups eggplant, diced

½ tsp. salt

⅓ cup milk

10¾-oz. can mushroom soup

1 egg, slightly beaten

½ cup chopped onions

1¾ cups herb seasoned stuffing, divided

2 Tbsp. butter, melted

1 cup grated sharp cheese

1. In a saucepan, cook eggplant in salted water until tender, approximately 5-6 minutes. Drain.

2. In a large bowl, combine milk and mushroom soup.

3. Stir in drained eggplant, egg, onions and ¾ cup stuffing.

4. Toss lightly to mix. Spoon into a greased slow cooker.

5. Crush the remaining stuffing (1 cup) and toss with butter.

6. Sprinkle over casserole and top with cheese.

7. Cook on low for 3-4 hours.

Go-Along:

• Mashed potatoes, lettuce salad, fruit.

Eggplant Tomato Casserole

Dorothy Reise

Westminster, MD

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 2¼ hours

Ideal slow-cooker size: 4-qt.

1 medium eggplant, peeled, sliced into ½”-thick slices

salt, to taste

1 large tomato, sliced

1 medium onion, sliced

¾ stick (6 Tbsp.) butter, melted, divided

½ tsp. dried basil

½ cup dry bread crumbs

4 slices mozzarella cheese, each cut into thirds

2 Tbsp. grated Parmesan cheese

1. Place eggplant in colander. Set colander on dinner plate.

2. Sprinkle with salt. Toss. Let stand 30 minutes.

3. Rinse and drain well.

4. In lightly greased 4-quart slow cooker, layer eggplant, tomato slices and onion slices.

5. Drizzle with 4 Tbsp. butter. Sprinkle with basil.

6. Cover. Cook on high 2 hours.

7. Toss crumbs with remaining butter.

8. Place mozzarella cheese pieces over vegetables.

9. Sprinkle with buttered bread crumbs and Parmesan cheese. Cook uncovered for an additional 15 minutes.

Tip:

This recipe can be prepared several hours ahead and cooked when needed.

Go-Along:

• Spinach salad and corn.

Batilgian, an Armenian Recipe

Donna Treloar

Muncie, IN

Makes 4-6 servings

Prep. Time: 15-20 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 5- or 6-qt.

1 large Spanish onion, diced

5 Tbsp. olive oil, divided

4 celery ribs, cut in 1” pieces

2 cups fresh green beans, trimmed, cut in 2” pieces

3 bay leaves

3 garlic cloves, pressed

2 Tbsp. finely chopped fresh basil or 2 tsp. dry basil

1 large eggplant, cubed

salt and pepper, to taste

28-oz. can tomatoes with juice

2 Tbsp. fresh lemon juice

2 Tbsp. capers, optional

1. In a large skillet, sauté onions in 3 Tbsp. oil.

2. Add celery. Cover and cook 5 minutes.

3. Add green beans, bay leaves, garlic and basil. Cover and cook 7 minutes.

4. Transfer mixture to 5- or 6-quart slow cooker. Add cubed eggplant on top of vegetables.

5. Sprinkle with salt and pepper. Drizzle 2 Tbsp. oil over all.

6. Top with tomatoes and juice.

7. Cover. Cook on low 3 hours, stirring gently once or twice.

8. Add lemon juice, and capers if you wish, just before serving.

Go-Along:

• A hearty, crusty bread dipped in olive oil.

When different flavors in a dish have had time to blend for a day, the result may be better than when you first prepared the dish.

Rose Stewart, Lancaster, PA

Eggplant Parmesan

Jackie Finstad

New Ulm, MN

Makes 4 servings

Prep. Time: 30 minutes

Baking Time: 15-20 minutes

1 large eggplant, peeled and sliced into ½"-thick rounds

salt

½ cup bread crumbs

½ cup grated Parmesan cheese

1 Tbsp. garlic powder

1 egg

¼ cup water

1 cup tomato sauce

½ cup part-skim mozzarella cheese

1. Place the eggplant in a single layer on a kitchen towel. Generously sprinkle salt on top and place another towel on top. Allow to sit for 30 minutes (this pulls out excess liquid as well as the bitterness).

2. Lightly rinse eggplant of salt and pat dry.

3. Mix together bread crumbs, Parmesan cheese and garlic powder in a shallow bowl.

4. In another shallow bowl, beat egg with water.

5. Dip eggplant slices in egg-water wash, then in bread-crumb mixture.

6. Place coated slices on cookie sheet generously coated with cooking spray.

7. Bake at 450° for 15-20 minutes, turning over halfway through cooking time, or until browned and crispy.

8. Put a spoonful of sauce on each round, top with cheese and return to oven until cheese is melted.

Tip:

Add additional herbs as you like to the tomato sauce.

Peachy Carrots

Bonnie Lahman

Broadway, VA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 10 minutes

1 lb. carrots, sliced

⅓ cup peach preserves

1 Tbsp. butter

pinch of salt

1. Cook carrots in covered saucepan in small amount of water until as crisp-tender as you like them, 5-10 minutes. Drain. Return carrots to pan.

2. Over low heat, add peach preserves, butter and salt. Mix gently.

3. When thoroughly mixed and heated through, serve.

Go-Along:

• Baked potato, green beans, beets, apple salad, stuffed eggs.

Zippy Glazed Carrots

Irene Zimmerman

Lititz, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 12-15 minutes

2 Tbsp. butter

¼ cup brown sugar

2 Tbsp. prepared mustard

¼ tsp. salt

1 Tbsp. parsley flakes

3-4 cups cooked, sliced, hot carrots, drained

1. Cook carrots in covered saucepan in small amount of water until as crisp-tender as you like them, 5-10 minutes. Drain. Return carrots to pan.

2. In a small pan, mix and heat butter, sugar, mustard and salt.

3. Add parsley and pour over hot carrots.

Tip:

Don’t overcook the carrots.

Go-Along:

• Mashed potatoes and coleslaw.

Golden Carrot Loaf

Wanda Dyck

Burns Lake, BC

Makes 4-6 servings

Prep. Time: 25 minutes

Baking Time: 1 hour

2 Tbsp. minced onions

3 Tbsp. butter

1 cup bread crumbs

2 eggs, beaten

2 cups cooked carrots, mashed

1½ cups milk

½ tsp. salt

¼ tsp. pepper

1. Sauté onions in butter until tender.

2. Mix onions, bread crumbs, eggs, carrots, milk, salt and pepper together in a bowl.

3. Place in greased 1½-quart baking dish.

4. Bake at 350° for 1 hour.

Baked Carrot Ring

Lois Mae E. Kuh

Penfield, NY

Elaine Vigoda

Rochester, NY

Makes 8 servings

Prep. Time: 25 minutes

Cooking/Baking Time: 1 hour 18 minutes

2 lbs. carrots, sliced

1 stick (½ cup) butter, softened

⅔ cup flour

⅓ cup sugar

3 eggs, beaten, optional

hot cooked peas or rice

1. Cook carrots, covered, in a small amount of water until tender, about 15-18 minutes. Drain.

2. Puree carrots in a food processor or blender.

3. Add butter, flour, sugar, and eggs if you wish. Mix until well blended.

4. Pour mixture into a well-greased 6-cup mold or bundt pan.

5. Bake at 375° for 1 hour, or until set.

6. Invert the mold onto a plate. Fill the center with hot peas or rice.

Build your menu around vegetables and fruits when they are in season—they tend to be less expensive.

Susan Heil, Strasburg,, PA

Baked Butternut Squash

Susan Guarneri

Three Lakes, WI

Makes 4 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

1 large butternut squash

¼ tsp. cinnamon

¼ tsp. nutmeg

½ cup brown sugar

1 stick (½ cup) melted butter

2 tsp. lemon juice

1. Use a vegetable peeler to pare squash. Cut it in half lengthwise. Use a spoon to scrape out seeds and fibers. Cut squash into 1" cubes.

2. Place squash cubes in 2-quart casserole dish.

3. Sprinkle with cinnamon, nutmeg, and brown sugar.

4. Drizzle with butter and lemon juice.

5. Bake, uncovered, at 375° for 45 minutes, stirring once halfway through.

Go-Alongs:

• Wild rice with soy nuggets.

• Brussels sprouts with garlic and red pepper.

Filled Acorn Squash

Teresa Martin

Strasburg, PA

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 65 minutes

2 medium acorn squash, about 1¼ lbs. each, halved and seeded

2 tsp. olive oil

½ tsp. freshly ground pepper, divided

15-oz. can black beans, rinsed and drained

½ cup pine nuts, toasted

1 large tomato, coarsely chopped

2 scallions, thinly sliced

1 tsp. ground cumin

2 oz. reduced-fat shredded Monterey Jack cheese

1. Grease rimmed baking sheet.

2. Brush cut sides and cavity of squash with oil. Sprinkle with ¼ tsp. pepper. Place cut-side down on baking sheet. Don’t pierce shell with fork.

3. Bake at 425° for 30-40 minutes.

4. Meanwhile, mix beans, toasted pine nuts, tomato, scallions, cumin and remaining ¼ tsp. pepper in medium bowl.

5. Turn baked squash cut-side up. Spoon heaping ½ cup of bean mixture into each halved squash, pressing down gently to fill cavity.

6. Bake another 15 minutes. Remove from oven and sprinkle filling evenly with cheese. Bake 5-7 minutes until cheese is melted and golden brown.

Tip:

I enjoy serving this recipe in the fall when I can buy squash at our local farmers market or roadside stands where they are plentiful and inexpensive. This dish is also high in protein and fiber and low in fat.

Dinner in a Pumpkin

Becky Harder

Monument, CO

Makes 6 servings

Prep. Time: 1 hour

Baking Time: 1 hour

1 medium round pumpkin

¼ cup honey

¼ cup brown sugar, divided

2 Tbsp. butter, melted

¼ tsp. salt

¼ tsp. pepper

⅓ cup chopped onions

¼ cup chopped red and green bell peppers

1 cup chopped celery

¼ cup soy sauce

1 cup orange juice

2 Tbsp. freshly chopped parsley

1 cup chopped fresh mushrooms

10¾-oz can vegetarian vegetable stock

½ cup sliced almonds

½ tsp. ground ginger

4 cups cooked wild rice

2 cups cooked brown rice

olive oil

1. Cut top from pumpkin and save. Scoop out seeds.

2. Combine honey, 2 Tbsp. brown sugar and butter.

3. Brush on inside of pumpkin. Set aside.

4. In a saucepan, mix salt, pepper, onions, red and green peppers, celery, soy sauce, orange juice and remaining brown sugar.

5. Cover. Simmer 10 minutes.

6. Add parsley, mushrooms, stock, almonds, ginger and rices. Stir.

7. Transfer mixture into pumpkin.

8. Replace pumpkin top. Brush pumpkin with olive oil and place on foil-lined baking sheet.

9. Bake at 375° for 1 hour on lowest rack of oven.

Tip:

If there is extra rice mixture after filling pumpkin cavity, place it in a greased casserole and bake alongside pumpkin.

Go-Along:

• Bread and baked apples.

Apple-Stuffed Acorn Squash

Sharon Yoder

Doylestown, PA

Makes 2 servings

Prep. Time: 20 minutes

Baking Time: 65 minutes

1 medium acorn squash

2 Tbsp. melted butter, divided

1 baking apple

1 Tbsp. lemon juice

salt

2 Tbsp. brown sugar

¼ tsp. cinnamon

1. Cut squash in half horizontally. Remove seeds.

2. Place squash cut-side down on a rimmed baking sheet. Add ¼” to ½” water and bake at 375° for 35 minutes.

3. Peel, core and chop apple while squash is baking. Add lemon juice to chopped apple and stir to coat.

4. Remove squash from oven. Turn cut side up and brush cut surfaces and cavity with 1 Tbsp. melted butter.

5. Sprinkle lightly with salt.

6. Divide chopped apple evenly into squash cavities.

7. Combine brown sugar and cinnamon and sprinkle over apples. Drizzle remaining butter over apples.

8. Empty water from baking sheet. Place filled squash in baking dish.

9. Reduce heat to 350° and bake 30 additional minutes.

Tip:

You can easily double or triple this recipe.

Cranberry Squash

Sara Harter Fredette

Williamsburg, MA

Makes 4-6 servings

Prep. Time: 20 minutes

Baking Time: 45 minutes

1½ lbs. winter squash, peeled and diced

1 cup fresh cranberries

1 small apple, chopped

juice and peel of 1 orange

1½ Tbsp. honey

1 Tbsp. butter, melted

salt, to taste

1. Place squash, cranberries and apple in baking pan large enough to spread squash in single layer.

2. Mix orange juice and peel with honey, butter and salt.

3. Pour over squash.

4. Cover with foil.

5. Bake at 350° for 35 minutes. Remove foil. Bake 10 more minutes until squash is tender.

Go-Along:

• Rice, Corn, and Cheese Casserole.

Zucchini Bake

Gloria Julien

Gladstone, MI

Makes 6-8 servings

Prep. Time: 45 minutes

Cooking Time: 2-4 hours

Ideal slow-cooker size: 4-qt.

6 cups thinly sliced zucchini

1 medium onion, chopped

2 Tbsp. minced garlic

¼ tsp. pepper

¼ tsp. celery seed

1 tsp. dried basil

1 cup sour cream

10¾-oz. can cream of celery soup

1 cup shredded carrots

⅓ cup (5⅓ Tbsp.) melted butter

2 cups dry stuffing mix or bread cubes, toasted

1 cup shredded cheddar or Parmesan cheese, divided

1. Mix together zucchini, onions, garlic, pepper, celery seed, basil, sour cream, celery soup and carrots in a large bowl.

2. In a separate bowl, mix melted butter with stuffing mix.

3. Spread half of the stuffing mixture in a greased 4-quart slow cooker.

4. Spoon vegetable mixture over top.

5. Sprinkle with ½ cup cheese.

6. Place remaining stuffing mixture on top. Sprinkle with remaining cheese. Cover.

7. Cook on low 2-4 hours.

Go-Along:

• Salad, bread or buns, and cranberry chutney.

Zucchini Carrot Medley

Elaine Good

Lititz, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

3 cups diced zucchini

3 cups shredded carrots

2 tsp. cooking oil

3 Tbsp. water

¼ tsp. dried oregano

¼ tsp. dried thyme

dash salt and pepper

2 Tbsp. butter

1. In a saucepan, sauté squash and carrots in oil for a few minutes. Add water.

2. Add oregano, thyme, salt, pepper and butter. Stir.

3. Cook over low heat until tender.

Zucchini Pizza-Style

Marcella Roberts

Denver, PA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

2-3 medium-large zucchini, both yellow and green, unpeeled

15-oz. can stewed tomatoes

1 cup grated mozzarella cheese

1. Slice zucchini in ½”-1”-thick slices.

2. Layer in a greased 9 × 13 baking pan, alternating colors.

3. Pour stewed tomatoes evenly over top. Sprinkle with cheese.

4. Bake uncovered at 350° for 30 minutes, or until bubbly.

When zucchini is in season, shred it into 2-cup amounts for future recipes. Freeze until needed.

Betty Moore, Avon Park, FL

Zucchini “Crab” Cakes

Carolyn Leaman

Strasburg, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 7 minutes per cake

2½ cups shredded zucchini

2 Tbsp. grated onions

1 Tbsp. minced parsley

1½ tsp. Old Bay seasoning

dash garlic powder

⅛ tsp. black pepper

⅓ cup seasoned bread crumbs

2 Tbsp. mayonnaise

1 egg

1. Mix all ingredients together well in a medium-sized bowl.

2. Heat a greased skillet over medium high heat.

3. Drop zucchini mixture by spoonfuls into skillet to form little pancakes.

4. Fry 4 minutes. Flip and fry other side for 3 more minutes, or until crispy brown.

5. Place zucchini cakes on baking sheet in 200° oven to keep warm until serving.

Go-Along:

• Sliced fresh tomatoes, coleslaw, baked beans.

Roasted Harvest Vegetables

Gloria Yurkiewicz

Washington Boro, PA

Barbara Landis

Lititz, PA

Marcia S. Myer

Manheim, PA

Makes 4 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

1 cup parsnips, peeled or not, and chopped

1 cup turnips, peeled or not, and chopped

1 cup potatoes, peeled or not, and chopped

1 cup carrots, peeled or not, and chopped

1 cup onions or leeks, chopped

2-3 Tbsp. olive oil

1 tsp. salt

½ tsp. pepper

2-3 Tbsp. balsamic vinegar

1. Combine parsnips, turnips, potatoes, carrots and onions in a good-sized mixing bowl.

2. Drizzle vegetables with olive oil. Season with salt and pepper.

3. Spoon into lightly greased 9 × 13 baking dish. Cover.

4. Bake at 350° for 45 minutes or until vegetables are as tender as you like them.

5. During the last 15 minutes of baking, stir in balsamic vinegar.

Variations:

1. You can also roast halved mushrooms, whole garlic cloves, chopped celery, halved Brussels sprouts, cubed zucchini and cubed eggplant.

Barbara Landis

2. Add a tablespoon of mixed herbs: basil, oregano, and parsley to Step 2.

Go-Along:

• Tossed salad, green beans, corn.

You can scrub parsnips with a stiff brush rather than peeling them.

Gloria Yurkiewicz, Washington Boro, PA

Colorful Oven Vegetables

Kathy Bless

Fayetteville, PA

Makes 10-12 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

5⅓ Tbsp. (⅓ cup) butter, cut into chunks

½ tsp. dried thyme

¼-½ tsp. salt

¼ tsp. pepper

3 cups cauliflower florets

1½ cups julienned carrots

½ large onion, chopped

2 cups broccoli florets

1. Place butter in jelly-roll or 9 × 13 baking pan.

2. Place in oven set at 375° to melt.

3. Stir in thyme, salt and pepper.

4. Add cauliflower, carrots and onions.

5. Toss to coat with butter mixture.

6. Bake at 375° for 25 minutes. Stir.

7. Stir in broccoli florets.

8. Bake 20 minutes more, or until vegetables are tender-crisp.

Vegetable Stir-Fry with Peanut Sauce

Kelly Martin

Mount Joy, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 15-20 minutes

Peanut Sauce:

½ cup vegetable broth

¼ cup peanut butter

¼ cup low-sodium soy sauce

3 Tbsp. brown sugar

2 Tbsp. rice vinegar

2 tsp. peeled, grated fresh ginger

2 tsp. chili paste with garlic

4-6 cloves garlic, minced

Stir Fry:

8 oz. uncooked linguini

1 lb. firm tofu, drained and cubed

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

2 large carrots, peeled and diced into bite-sized pieces

1 cup snow peas, trimmed

1 small head broccoli, cut into bite-sized pieces

8 oz. sliced fresh mushrooms

1. Combine all sauce ingredients in a saucepan. Cook over medium heat for five minutes or until smooth, stirring frequently. Keep warm.

2. Cook pasta according to package directions, but add tofu for final minute. Drain. Set aside and keep warm.

3. Prepare all vegetables by slicing, trimming, peeling, dicing and chopping.

4. Heat oil in a large skillet or wok. Stir-fry onions, carrots, snow peas and broccoli until beginning to soften.

5. Stir in mushrooms and continue stir-frying until all vegetables become crisp-tender.

6. When vegetables are done cooking, add sauce and pasta to vegetables, gently tossing to combine.

7. Remove from heat and serve.

Tips:

1. Any vegetable combination works in this stir-fry. Feel free to make any substitutions for vegetables you have on hand.

2. Do not overcook the vegetables or they will get mushy!

Easy Stir-Fry

Abby Diller

Delphos, OH

Makes 3-4 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

2 Tbsp. honey

2 Tbsp. vinegar

2 Tbsp. orange juice

4 tsp. soy sauce

1½ tsp. cornstarch

2 Tbsp. oil

16-oz. bag frozen stir-fry vegetables

2 cups hot cooked rice

1. In small bowl mix together honey, vinegar, orange juice, soy sauce and cornstarch. Set aside.

2. Pour oil into large skillet. Heat to medium-high.

3. Add vegetables and cook for 5 minutes, stirring frequently.

4. Add sauce mixture to skillet and cook until thick and bubbly, stirring continuously.

5. Serve over hot rice.

Thai Veggie Curry

Christen Chew

Lancaster, PA

Makes 4-5 servings

Prep. Time: 30 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 3½- or 4-qt.

1 Tbsp. olive oil

2 large carrots, thinly sliced

1 medium onion, chopped

3 cloves garlic, chopped

2 Tbsp. curry powder

1 tsp. ground coriander

1 tsp. cayenne pepper

2 large potatoes, peeled and diced

15½-oz. can garbanzo bean, rinsed and drained

14½-oz. can diced tomatoes, undrained

2 cups vegetable stock

½ cup frozen green peas, thawed

½ cup unsweetened coconut milk

salt, to taste

1. Heat oil in large skillet. Stir in carrots, onions and garlic. Cook until tender.

2. Stir in curry powder, coriander and cayenne until vegetables are well coated.

3. Transfer veggies to slow cooker.

4. Stir in potatoes, garbanzo beans, tomatoes and stock. Cover.

5. Cook on low 5-6 hours.

6. Just before serving, stir in the peas and coconut milk. Season with salt to taste.

7. Serve over cooked rice.

Nepal Vegetable Curry

Lois Stoltzfus

Honey Brook, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

2 Tbsp. oil

1 onion, sliced

¼ tsp. salt

1-2 garlic cloves, minced

½ tsp. turmeric

¼ tsp. ground cumin

¼ tsp. ground ginger

½-1 Tbsp. curry powder, to taste

hot pepper flakes, optional

2 cups diced, unpeeled potatoes

2 cups chopped cabbage

2 cups chopped tomatoes or canned chunks

⅓ cup chopped fresh cilantro

1. In wok or large saucepan, sauté onions in 2 Tbsp. oil.

2. Add salt, garlic, turmeric, cumin, ginger, curry powder, and hot pepper flakes if you wish. Stir for a few minutes.

3. Add potatoes, cabbage and tomatoes. Cover. Simmer for approximately 20 minutes or until vegetables are tender.

4. Stir in cilantro just before serving, or sprinkle on top for garnish.

Go-Along:

• Serve over rice and with Naan Bread.

Aloo Gobi with Peas

Stephen Zoss

Metamora, IL

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 30 minutes

2 Tbsp. vegetable or olive oil

1 tsp. cumin seeds

1 large onion, diced

1 bunch fresh cilantro, chopped, with stalks and leaves separated

2 tsp. turmeric

1 tsp. salt

14½-oz. can diced tomatoes, drained, with liquid reserved

⅛-¼ tsp. hot chili sauce, to taste

2 tsp. chopped garlic

1 tsp. chopped fresh ginger

3 medium potatoes, thoroughly washed and cut into large dice

16-oz. bag frozen cauliflower

1 tsp. fenugreek seeds, crushed, optional

1 cup frozen peas

2 tsp. garam masala

1. Heat the oil in a large saucepan or skillet.

2. Add the cumin seeds and chopped onions. Stir to mix. Cook until the onion is translucent.

3. Add the cilantro stalks and half the leaves, the turmeric and salt.

4. Add the drained tomatoes and hot sauce, to taste, and stir together.

5. Add the garlic and ginger and mix together.

6. Stir in the potatoes and cauliflower. Add a little of the reserved tomato liquid so the mixture does not stick to the pan. Stir the mixture until the potatoes and cauliflower are thoroughly coated.

7. If you wish, stir in the fenugreek seeds.

8. Cover and simmer until the cauliflower and potatoes are tender. Add more of the tomato liquid if the mixture becomes dry.

9. Stir in the frozen peas and garam masala. Cook for 5 minutes or so, or until the peas are heated through.

10. Stir in the remaining cilantro leaves.

11. Remove from heat. Keep warm until time to serve.

Tips:

1. When fresh cauliflower, tomatoes and peas are available, be sure to use them.

2. I think the flavors are better if the dish is refrigerated overnight and warmed the next day.

Caramelized Onions

Teresa Martin

Strasburg, PA

Makes 3 cups

Prep. Time: 10 minutes

Cooking Time: 30 minutes

1 Tbsp. butter

4 medium red onions, sliced

salt and black pepper, to taste

2 Tbsp. balsamic vinegar

1. Heat the butter in a large saucepan over medium-low heat. Add the sliced onions and a few pinches of salt.

2. Stir frequently until the onions have gone from translucent to a light caramel color, about 20-25 minutes.

3. Add the vinegar and a few pinches of black pepper.

4. Cook for another 3-4 minutes, stirring continually.

Go-Along:

• Use them as a topping for homemade pizza, eggs, or on panini sandwiches.

Don’t be afraid to try a new recipe. You never know, it could be your new family favorite!

Jenny Unternahrer, Wayland, IA

Ol’ Fashioned Onion Rings

Judy Hershberger

Millersburg, OH

Makes 3 servings

Prep. Time: 15 minutes

Cooking Time: 3 minutes

1 qt. oil for frying, or more as needed

1 large onion, cut into ¼”-thick slices

1¼ cups all-purpose flour

1 tsp. baking powder

1 tsp. salt

1 egg

1 cup milk, or more as needed

¾ cup dry bread crumbs

seasoned salt, to taste

1. Heat the oil in a deep fryer to 365°F.

2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

3. Dip the onion slices into the flour mixture until they are all coated. Set aside.

4. Whisk the egg and the milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easy clean up.

5. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into crumbs and scoop the crumbs up over the rings to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well.

6. Deep-fry the rings a few at a time for 2-3 minutes, or until golden brown. Season with seasoned salt and serve.

Mushrooms in Red Wine

Donna Lantgen

Arvada, CO

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 3-qt.

1 lb. whole fresh mushrooms, cleaned

4 cloves garlic, minced

¼ cup chopped onions

1 Tbsp. olive oil

1 cup red wine

½ tsp. salt

⅛ tsp. pepper

¼ tsp. dried thyme

1. Mix ingredients in slow cooker.

2. Cover. Cook on low 4-6 hours.

Go-Along:

• Pasta.

Mushroom Gravy

Judy Houser

Hershey, PA

Trudy Guenter

Vanderhoof, BC

Makes 4 cups

Prep. Time: 10 minutes

Cooking Time: 15 minutes

½ cup chopped onions

2 cups sliced fresh mushrooms

2 Tbsp. oil or butter

2 Tbsp. flour

1¼ cups warm water

2 Tbsp. soy sauce

salt and pepper, to taste

½ cup sour cream, optional

1. In skillet, sauté onions and mushrooms in butter or oil until onion is soft and transparent.

2. Stir in flour. The mixture should be dry. Whisk and stir a few minutes.

3. Whisk in water very slowly, stirring to dissolve any lumps of flour. Add soy sauce, salt and pepper.

4. Cook over low heat, stirring until thickened, approximately 10 minutes.

5. Add sour cream if you wish. Serve over mashed potatoes, eggs, rice or pasta.

Tip:

Replace water with vegetable stock and omit soy sauce.

Cabbage Rolls

Mabel Shirk

Mt. Crawford, VA

Makes 4 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 35-45 minutes

4 large outer cabbage leaves

1 cup chopped cabbage

1 Tbsp. butter

½ cup chopped onions

½ tsp. nutmeg

½ tsp. salt

⅛ tsp. pepper

dash hot pepper sauce, optional

10½-oz. can tomato soup, divided

2 cups cooked brown rice, divided

1. Cook cabbage leaves and chopped cabbage in a large pot of water for 3 minutes. Drain. Separate whole leaves from chopped. Set both aside.

2. In skillet, sauté onions in butter over medium heat until limp. Turn off heat.

3. Stir in nutmeg, salt, pepper, pepper sauce if you wish, half of the soup, and 1 cup rice. Mix.

4. Lay out the 4 soft cabbage leaves. Divide rice mixture evenly among cabbage leaves.

5. Roll up and fasten with toothpicks.

6. Spread remaining rice in lightly oiled baking dish. Spread cooked chopped cabbage over it. Arrange cabbage rolls on top.

7. Pour remaining tomato soup over top.

8. Cover. Bake at 375° for 35-45 minutes.

German Cabbage Au Gratin

Ruthie Schiefer

Vassar, MI

Makes 10 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 30-35 minutes

1 head cabbage, cut in wedges

water

½ cup crushed crackers

1 stick (½ cup) butter, melted

1 cup milk

2 eggs, beaten

1 tsp. salt

⅛ tsp. pepper

⅛ tsp. celery seed

dash cayenne

1 small onion, chopped

1 garlic clove, minced, or ¼ tsp. garlic powder

1 cup grated cheddar cheese

paprika

1. Cook cabbage in water until tender. Drain well.

2. Pour into greased 9 × 13 baking pan.

3. In a mixing bowl, mix crackers, butter, milk, eggs, salt, pepper, celery seed, cayenne, onion and garlic. Spoon over cabbage.

4. Sprinkle with cheese. Sprinkle with paprika.

5. Bake at 325° for 30-35 minutes or until mixture sets and cheese is brown.

6. Let stand 5 minutes before cutting.

Tip:

This recipe can be made a day ahead and baked just before serving.

Go-Along:

• Mashed potatoes, sautéed green beans.

Cabbage with Noodles

Leona Slabaugh

Apple Creek, OH

Makes 2-3 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

1 cup uncooked noodles

2 Tbsp. butter

⅓ cup finely chopped onions

2½ cups finely chopped cabbage

¾ tsp. caraway seeds

1. Cook noodles according to package directions, omitting salt. Set aside.

2. In a skillet, heat butter. Add onions and fry for a few minutes.

3. Add cabbage and stir-fry until cabbage is tender.

4. Add drained noodles and caraway seeds. Stir together and heat through.

Go-Along:

• Add a glass of milk and a baked apple and the meal is complete nutritionally.

Stir-Fry Cabbage

Esther Bowman

Gladys, VA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 15 minutes

2 Tbsp. butter

1 small onion, chopped

1 clove garlic, minced

4 cups shredded cabbage

½ cup coarsely shredded carrots

⅛ tsp. paprika

1 tsp. salt

dash pepper

2 tsp. soy sauce

1. Melt butter in large skillet or wok.

2. Briefly stir-fry onions and garlic, then add cabbage and carrots. Stir-fry over medium heat about 5 minutes or until vegetables are tender-crisp.

3. Add paprika, salt, pepper and soy sauce and mix well. Serve at once.

Tip:

Garnish with chopped peanuts for some extra crunch.

Baked Cabbage Casserole

Nancy Leaman

Bird-in-Hand, PA

Makes 10 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 50 minutes

1 small head cabbage sliced thin, about 6 cups

1-2 carrots, peeled and shredded

1 tart apple, peeled and chopped

1 tsp. sea salt

1 Tbsp. olive oil

1 small onion, chopped

1 medium green bell pepper, chopped

1 garlic clove, chopped

1 Tbsp. spicy brown mustard

1 Tbsp. horseradish

1 cup vegetable broth

½ cup maple syrup

½ cup cornstarch

16-oz. can Italian tomato chunks with basil and oregano

2 fresh tomatoes, chopped

1 tsp. dried oregano

2 tsp. fennel seed

1 tsp. dried hot pepper flakes

1 cup crushed olive oil and herb flatbread crackers

1 cup dill Havarti cheese or Swiss cheese, optional

1. Combine cabbage, carrots and apples in saucepan. Add an inch of water and sea salt. Cover and cook for 10 minutes or until tender. Drain.

2. Put in a greased 9 × 13 baking dish.

3. In the same saucepan, sauté onions, green peppers and garlic in olive oil until tender.

4. In a small bowl, whisk together mustard, horseradish, vegetable broth, maple syrup and cornstarch. Add this mixture to the sautéed veggies. Cook and stir until thickened, about 10 minutes.

5. Add tomatoes, oregano, fennel seed and hot pepper flakes. If this mixture is too juicy, you can add a little more cornstarch by first spooning out about ¼ cup juice, adding 1-2 Tbsp. cornstarch and stirring with a fork to mix well. Then add back to the tomato mixture.

6. Pour the spicy tomato mixture over top of the cabbage in the baking dish.

7. Top the casserole with crushed cracker crumbs and cheese, if you wish.

8. Bake at 350° for 30 minutes.

Go-Along:

• Mixed green salad with apples, walnuts and shredded Parmesan cheese.

Homestyle Cabbage

Sandra Haverstraw

Hummelstown, PA

Makes 6 servings

Prep. Time: 20-25 minutes

Cooking/Baking Time: 30 minutes

1 medium head cabbage

2 Tbsp. butter

1 Tbsp. sugar

1 medium onion, thinly sliced

1 medium green or yellow bell pepper, cut in thin rings

28-oz. can diced tomatoes, or stewed tomatoes

½ tsp. salt

⅛ tsp. pepper

1 cup shredded cheddar cheese

1. Cut cabbage into 6 wedges, removing core.

2. Place cabbage in small amount of water in pot.

3. Cover. Cook 10 minutes. Drain.

4. Place in greased 9 × 13 baking pan.

5. In saucepan, melt butter.

6. Add sugar, onions and green pepper rings.

7. Cook over medium heat until veggies are tender.

8. Add tomatoes, salt and pepper. Stir.

9. Pour sauce over cabbage.

10. Bake at 350° for 20-30 minutes.

11. Sprinkle with cheese during last 5 minutes of baking.

Sautéed Tofu with Spinach

Donna Treloar

Muncie, IN

Makes 2 servings

Prep. Time: 5 minutes

Cooking Time: 5 minutes

6 oz. firm fresh tofu

2 Tbsp. extra-virgin olive oil

1 clove garlic, minced

8 oz. fresh spinach, washed

2 Tbsp. balsamic vinegar

1. Cut tofu in thin strips.

2. Heat oil in large saucepan.

3. Sauté tofu strips until brown on one side.

4. Stir in garlic and turn the tofu strips as you do so.

5. Toss in spinach and vinegar. Cover saucepan.

6. Cook for 1 minute or until spinach wilts.

7. Remove from heat and serve.

Tip:

I like to spray this dish with liquid aminos seasoning just before serving.

Party Beets with Pineapple

Kathie Holden

Bradford, PA

Makes 3-4 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

16-oz. can sliced beets, drained

1 Tbsp. butter

1 Tbsp. lemon juice

¼ tsp. salt

8-oz. can pineapple tidbits, drained, with syrup reserved

1 Tbsp. cornstarch

1. In saucepan, combine beets, butter, lemon juice and salt.

2. Stir in drained pineapple tidbits.

3. Cook over medium heat until hot.

4. Meanwhile, stir cornstarch into pineapple syrup until a smooth paste forms.

5. Stir cornstarch paste into mixture in saucepan. Continue stirring until smooth and thickened.

Invest in a spoon-shaped silicone scraper that can withstand high temperatures. This works well when you need to stir in non-stick pans.

Becky S. Frey, Lebanon, PA

Spiced Applesauce

Andy Wagner

Quarryville, PA

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 6½-8½ hours

Ideal slow-cooker size: 5-qt.

8 apples, peeled, cored and thinly sliced

⅓ cup water

¼-¾ cup brown sugar, packed, to taste

½ tsp. pumpkin pie spice

1. Combine the apples and water in a slow cooker. Cook covered on low for 6-8 hours.

2. Stir in the brown sugar and pumpkin pie spice. Continue cooking another 30 minutes.

Tip:

Adjust sugar depending on how sweet your apples are.

Hot Fruit Casserole

Sharon Wantland

Menomonee Falls, WI

Kathleen Rogge

Alexandria, IN

Judy Wantland

Menomonee Falls, WI

Makes 10 servings

Prep. Time: 10 minutes

Cooking Time: 60 minutes

Ideal slow-cooker size: 4- or 5-qt.

16-oz. can applesauce

16-oz. can apricot halves, drained

16-oz. can pear halves, drained

16-oz. can sliced peaches, drained

16-oz. can white cherries, drained, pitted

16-oz. can pineapple chunks, drained

⅓ cup brown sugar, divided

½ tsp. cinnamon, divided

¼ tsp. nutmeg, divided

¾ stick (6 Tbsp.) butter

1. In slow cooker, arrange layers of applesauce, apricots, pears, peaches, cherries, and pineapple with brown sugar, cinnamon and nutmeg between each layer.

2. Dot with butter.

3. Cook on high 1 hour, covered.

Variation:

Reduce butter to 2 Tbsp. Use a can of apples instead of applesauce. Reserve ½ cup syrup from drained peaches. Mix it with 2 Tbsp. cornstarch. Stir mixture into hot fruit just before end of cooking time to thicken.

Kathleen Rogge

Ambrosia Salad

Susan Henne

Fleetwood, PA

Makes 12-16 servings

Prep. Time: 15 minutes

Chilling Time: 4-12 hours

2 20-oz. cans pineapple chunks, drained

3 15-oz. cans mandarin oranges, drained

3 cups flaked coconut

3 generous cups miniature, vegetarian marshmallows

2¼ cups sour cream

1. Put all ingredients into a medium mixing bowl.

2. Gently mix together to combine ingredients.

3. Chill for several hours or overnight. Serve.

Tip:

This recipe is great for picnics, church meals and family gatherings.

Sunny Fruit Fiesta

Joanne Ruth

Oley, PA

Makes 6 servings

Prep. Time: 20-30 minutes

Chilling Time: 1 hour

1 cantaloupe, halved, seeded

½ honeydew melon, seeded

¼ cup sugar

¼ cup fresh lime juice

2 Tbsp. lemon juice

1½ tsp. grated lime peel

1 cup fresh strawberries, sliced

1 cup red seedless grapes

1. Scoop flesh from cantaloupe and honeydew with melon scoop, making little balls. Set aside. Reserve hollowed-out melon halves for serving, if you wish.

2. In large glass bowl, combine sugar, lime juice, lemon juice and lime peel.

3. Stir well to dissolve sugar.

4. Add reserved melon balls, strawberries and grapes. Stir very gently.

5. Cover bowl with plastic wrap and refrigerate for 1 hour. Stir one or two times.

6. Spoon mixture into serving bowls or hollowed-out melon halves. Serve immediately.

Tip:

This is great served at a summer picnic.

Tasty Orange Salad

Sally Grun

O’Fallon, MO

Makes 4 servings

Prep. Time: 20 minutes

4 small navel oranges

½ small red onion, cut in half lengthwise and thinly sliced

½ cup pitted green olives, coarsely chopped

1 Tbsp. chopped fresh, flat-leaf parsley

1 tsp. olive oil

¼ tsp. pepper

⅛ tsp. salt

1. Cut one orange in half. Juice it to get ½ cup juice.

2. Peel other three oranges and divide into sections. If time permits, remove the flesh from the white membranes.

3. Gently stir together orange sections, onions, olives and parsley in a medium bowl.

4. In a small bowl, combine reserved ½ cup juice, oil, pepper and salt. Stir well with a whisk.

5. Pour over orange/olive mixture and gently toss. Serve immediately or cover and chill until ready to serve.

Fruit Salad

Lucy St. Pierre

Peru, NY

Makes 8 servings

Prep. Time: 15 minutes

Chilling Time: 1 hour

2 pints strawberries, divided

2 bananas

1 cup white grapes

1 cup red grapes

8-oz. can pineapple chunks, drained

¼ cup powdered sugar

6 oz. orange juice

1. Slice 1 pint strawberries and bananas into large bowl.

2. Add grapes and pineapple.

3. Place 1 pint strawberries, powdered sugar and orange juice in blender.

4. Blend until smooth.

5. Combine sauce with fruit mixture and chill at least 1 hour.

Wash and clean strawberries right before use. They keep longer unwashed.

Susan Heil, Strasburg, PA

Grapes Juanita

Jeanette Oberholtzer

Lititz, PA

Makes 8 servings

Prep. Time: 10 minutes

Chilling Time: 2 hours

2 lbs. seedless grapes

1 cup sour cream

½ cup brown sugar

grated orange rind

1. Wash and stem grapes.

2. Combine grapes and sour cream.

3. Chill for 2 hours.

4. Just before serving, stir and then sprinkle with brown sugar.

5. Garnish with grated orange rind.

Banana Split Salad

Jackie Stefl

Lower Fairport, NY

Makes 1 serving

Prep. Time: 10 minutes

banana

16-oz. container cottage cheese

fresh fruit in season, or sugared frozen fruit, thawed

sugar

3 maraschino cherries, optional

1. Peel banana. Slice banana lengthwise.

2. Place on salad plate.

3. Add three scoops of cottage cheese over top of banana to look like scoops of ice cream on a banana split.

4. Cover with 3 kinds of fresh fruit or frozen fruit.

5. If you wish, place cherry on top of each scoop.

Tip:

If making ahead, sprinkle banana with lemon juice so that it does not discolor. Use ice cream scoop for cottage cheese.

Go-Along:

• Fruit or oatmeal scones and nut bread.

Use as many fresh ingredients as possible.

Doug Garrett, Palmyra, PA

Fruit Salad with Yogurt and Nuts

Laraine Good

Bernville, PA

Makes 2 servings

Prep. Time: 10 minutes

1 apple, cored and cut into small bites

1 pear, cored and cut into small bites

2 Tbsp. chopped almonds

2 Tbsp. chopped walnuts

2 Tbsp. chopped pecans

1 cup plain yogurt

1. Mix apple, pear and nuts together.

2. Stir in yogurt. Serve immediately.

Tip:

Use sweetened yogurt and serve salad as dessert.

Eggs, Dairy, and Cheese

Swiss Chard Scramble

Elaine Good

Lititz, PA

Makes 3 servings

Prep. Time: 15 minutes

Cooking Time: 15 minutes

1 Tbsp. olive oil

1 small sweet onion, chopped

2 garlic cloves, chopped or pressed

4-6 Swiss chard leaves, chopped

¼ cup chopped fresh basil, oregano, or parsley

6 eggs, beaten

½ cup grated Parmesan, Romano, or asiago cheese

¼ tsp. salt

coarsely ground pepper, to taste

1. Heat oil in large skillet.

2. Add onion and garlic and sauté for 5 minutes.

3. Add chard and basil, oregano or parsley. Sauté until wilted, about 2 minutes.

4. Add eggs, cheese, salt and pepper.

5. Cook, stirring until eggs are set.

Spinach Casserole

Susan Segraves

Lansdale, PA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 2¼ hours

Ideal slow-cooker size: 3-qt.

2 10-oz. pkgs. frozen chopped spinach, cooked and drained

3 eggs, beaten

4 oz. cream cheese

half stick (¼ cup) butter

¾ cup milk

dash pepper

dash nutmeg

3 tsp. dried minced onion

1½ cups crushed wheat crackers

½ cup shredded cheddar cheese

1. Place spinach in medium saucepan with small amount of water. Cook for several minutes until hot. Drain.

2. Add cream cheese and butter. Stir over low heat until melted. Add milk, pepper, nutmeg and onion.

3. In a small bowl, mix crushed crackers and cheese.

4. Place half of spinach mixture in a greased 3-quart slow cooker.

5. Top with half the crumbs. Pour remaining spinach over top.

6. Cover and cook on low for 2 hours.

7. Top with remaining crumbs and cheese. Cook uncovered an additional 15 minutes.

Tip:

Reheats well. May be served as a main dish or side dish.

Spinach Bake

Esther Porter

Minneapolis, MN

Makes 4 servings

Prep. Time: 10-15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

10-oz. pkg. frozen chopped spinach

¾ cup grated mild cheese of your choice

½ tsp. garlic salt

1 Tbsp. diced onion

⅓ cup uncooked instant rice

1 egg, beaten

1 cup milk

1. Thaw spinach. Then squeeze out as much of the moisture as you can. Place spinach in a mixing bowl.

2. Add grated cheese, garlic salt, onion, and rice.

3. Mix well and add egg and milk to rice mixture.

4. Place in buttered 3-quart slow cooker.

5. Cook on low for 2-3 hours, or until set in the middle.

Go-Along:

• Baked sweet potatoes or baked squash.

Creamed Fresh Spinach

Betty Moore

Avon Park, FL

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 15 minutes

2 lbs. fresh baby spinach

half stick (¼ cup) butter, cubed,

¼ cup flour

1 cup heavy whipping cream

1 cup milk

2 Tbsp. finely chopped onion

salt and pepper, to taste

1. Wash and trim spinach. Leave on the water that clings to the spinach.

2. Place in large stockpot.

3. Steam over medium heat 4 minutes, or until just wilted.

4. Drain and chop. Set aside.

5. In large saucepan, melt butter over medium heat.

6. Stir in flour until smooth.

7. Add cream and milk. Stir continually until thickened.

8. Stir in onion, salt and pepper.

9. Add spinach and heat thoroughly.

Creamed Spinach

Mary Reichert

O’ Fallon, MO

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 3-qt.

2 10-oz. boxes frozen spinach, thawed and drained

1 envelope onion soup mix

1 cup sour cream

8-oz. can water chestnuts, chopped, optional

1 cup shredded cheddar cheese

1. In a mixing bowl, mix spinach, onion soup mix and sour cream. Add water chestnuts if using. Blend well.

2. Spray 3-quart slow cooker with cooking spray. Add spinach mixture and top with cheese.

3. Cook on low 2-3 hours, until bubbly.

Tomato Herb Mini Frittatas

Nancy Leaman

Bird-in-Hand, PA

Makes 8 servings

Makes 4-5 cups

Prep. Time: 10 minutes

Baking Time: 30 minutes

12 large eggs

1 cup half-and-half or whole milk

½ tsp. sea salt

½ tsp. pepper

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh parsley

1 tsp. chopped fresh oregano

1 pt. grape tomatoes, halved

1½ cups shredded Italian 3-cheese blend, divided

1. Process eggs, half-and-half, salt and pepper in a blender.

2. Mix together basil, parsley and oregano in a small bowl.

3. Place 8 lightly greased 4" ramekins on 2 baking sheets.

4. Layer tomatoes, 1 cup cheese and herb mixture into the ramekins, dividing these ingredients equally.

5. Pour the egg mixture over top and sprinkle with the remaining ½ cup cheese, again dividing among the ramekins.

6. Bake at 450° for 7 minutes, placing 1 baking sheet on the middle oven rack and the other on the lower oven rack. Switch baking sheets and bake 7 to 8 more minutes, or until set.

7. Remove the top baking sheet from oven. Transfer bottom sheet to middle rack and bake 1-2 minutes or until lightly brown.

Variation:

It is fun to use the ramekins. However, it may be easier and more practical for many settings to use a larger baking dish. Prepare recipe as directed, substituting a lightly greased 9 × 13 baking dish for the ramekins and increasing bake time to 18-20 minutes or until set.

Go-Alongs:

• Mixed green salad tossed with olive oil, lemon juice, salt and pepper dressing.

• Lightly steamed asparagus spears, lightly seasoned with olive oil, salt and pepper. I lay these across the top of the frittata when I serve it.

Use small amounts of leftover vegetables in omelets or frittatas.

Norma Musser, Womelsdorf, PA

Tomato Galette

Renee Hankins

Narvon, PA

Makes 2 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

1 refrigerated pie crust

½ cup ricotta cheese

¼ cup goat cheese

2 tsp. pesto

¼ lb. tomatoes, sliced

1 egg, slightly beaten

1. Roll pie dough out in a circle and place on baking sheet.

2. Mix ricotta and goat cheese. Spread over crust, leaving 1½” border.

3. Spread pesto over cheese. Lay tomatoes on top.

4. Fold edges of dough over and leave center exposed.

5. Brush egg on top of dough.

6. Bake at 425° for 30 minutes.

Tomato Pesto Frittata

Rebekah Zehr

Lowville, NY

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 15 minutes

3-5 scallions, chopped

2 Tbsp. olive oil

2-3 fresh tomatoes, chopped

6 eggs

1 Tbsp. half-and-half

salt and pepper, to taste

¼ cup slivered fresh basil, divided

3 oz. feta cheese, crumbled

2 Tbsp. coarsely chopped pine nuts

1. In large oven-proof skillet, sauté scallions in olive oil for 2-3 minutes.

2. Add tomatoes and cook until heated through, about 3-5 minutes. Turn off heat but leave vegetables in skillet.

3. Whisk together eggs, half-and-half, salt and pepper in a bowl. Stir in 2 Tbsp. of slivered basil.

4. Pour egg mixture evenly over tomato/scallion mixture. Do not mix.

5. Turn heat on to medium-low to cook eggs. Do not scramble but gently tilt skillet and lift edges of cooked egg with a spatula. This will let the uncooked egg run to the bottom of the pan. Cook for about 5 minutes, or until eggs begin to set.

6. Turn off heat and sprinkle top with feta, pine nuts and rest of basil.

7. Place under broiler until nuts begin to brown, about 3-5 minutes.

8. Remove from oven and cut into pie shaped wedges.

Tip:

This dish can be served any time of day. It is great as a main dish for a Sunday brunch or as a quick, healthy dinner.

Go-Along:

• Great with crusty toast.

Tomato Pie

Michele Shenk

Manheim, PA

Makes 8 servings

Prep. Time: 30-45 minutes

Baking Time: 20-30 minutes

3-4 tomatoes, diced

salt and pepper to taste

½ cup mayonnaise

1 cup shredded sharp cheddar cheese

1 cup shredded Colby Jack cheese

1 Tbsp. dried chives

1 Tbsp. dried basil

9" pie crust, baked

1. Place tomatoes on paper towels to absorb moisture.

2. Remove tomatoes to a bowl and sprinkle with salt and pepper.

3. In separate bowl, combine mayonnaise, cheeses, chives and basil.

4. Carefully fold in tomatoes.

5. Pour into pie crust.

6. Bake at 400° for 20-30 minutes.

Go-Along:

• Tossed salad and crusty rolls

Amish Corn Pie

MaryLynn Miller

Reinholds, PA

Makes 8 servings

Prep. Time: 30 minutes

Baking Time: 30-40 minutes

pastry for a double-crust 9" pie

3 cups fresh or frozen corn

1½ cups diced raw potatoes

3 hard-boiled eggs, diced

salt and pepper, to taste

2 Tbsp. flour

milk

2 Tbsp. chopped onion, optional

1. Line a casserole or 9” deep-dish pie pan with pastry. Set aside portion for top crust.

2. Combine corn, potatoes and eggs. Pour into pastry-lined dish.

3. Sprinkle with flour. Add enough milk to barely cover vegetables.

4. Cover with top pastry. Pinch edges firmly together to seal. Cut several slits (or decorations!) in top crust.

5. Bake at 425° for 30-40 minutes, until crust is browned and milk is bubbly throughout.

Crustless Quiche

Mary Jones

Marengo, OH

Makes 9-12 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

Standing Time: 5 minutes

1 stick (½ cup) butter

½ cup all-purpose flour

6 eggs

1 cup milk

1 tsp. baking powder

½ tsp. garlic salt

1 lb. Monterey Jack cheese, shredded

3 oz. cream cheese, softened

2 cups cottage cheese

1. Melt butter in small saucepan.

2. Add flour and cook, stirring until smooth.

3. Remove from heat.

4. In a mixing bowl, beat eggs and add milk, baking powder, garlic salt, Monterey Jack cheese, cream cheese, cottage cheese and flour mixture.

5. Beat again.

6. Pour into greased 9 × 13 baking pan.

7. Bake at 350° for 40-45 minutes or until set in the middle. Allow to stand 5 minutes before cutting and serving.

Variation:

Gluten-free flour may be used.

Crustless Spinach Quiche

Barbara Hoover

Landisville, PA

Barbara Jean Fabel

Waussau, WI

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 3-qt.

2 10-oz. pkgs. frozen chopped spinach, squeezed dry

2 cups cottage cheese

half stick (¼ cup) butter, cut into pieces

1½ cups sharp cheese, cubed

3 eggs, beaten

¼ cup flour

1 tsp. salt

1. Combine ingredients thoroughly.

2. Pour into a greased slow cooker. Cover.

3. Cook on low 4-6 hours.

Variations:

1. Recipe may be doubled for a 5-qt. slow cooker.

2. Omit cottage cheese. Add 1 cup milk, 1 tsp. baking powder, and raise the quantity of flour to 1 cup. Reserve cheese and sprinkle on top.

Barbara Jean Fabel

Turkish Crustless Quiche

Tina Campbell

Lancaster, PA

Makes 8-10 servings

Prep. Time: 10 minutes

Baking Time: 35-40 minutes

1 lb. feta cheese, crumbled

1½ cups plain yogurt

3 eggs

1 lb. zucchini, grated

4 cloves garlic, minced

4-oz. can green chilies, drained

2-4 Tbsp. minced fresh dill, or to taste

2-4 Tbsp. minced fresh parsley, or to taste

2-4 Tbsp. minced fresh mint, or to taste

½ cup pine nuts

salt and pepper, to taste

1. Combine feta, yogurt and eggs in a food processor or blender and process until well blended.

2. In a mixing bowl, combine zucchini, garlic, chilies, dill, parsley, mint, pine nuts, salt and pepper.

3. Pour egg mixture into other ingredients. Mix with a spoon.

4. Pour into greased 9 × 13 baking dish, or 10” pie dish.

5. Bake at 350° for 35-40 minutes, or until center is firm.

Low-Fat Veggie Quiche

Samantha Seifried

Lancaster, PA

Makes 6 servings

Prep. Time: 15 minutes

Baking Time: 60 minutes

4 spring onions, sliced thinly

½ cup halved grape tomatoes

½ cup sliced mushrooms

1 Tbsp. olive oil

6-oz. container plain, non-fat Greek yogurt

1⅓ cups egg substitute

1⅓ cups skim milk

salt and pepper, to taste

10" unbaked pie crust

½ cup shredded low-fat cheese, cheddar or Colby Jack

1. Sauté onions, tomatoes and mushrooms in olive oil for 5 minutes.

2. Drain on paper towel.

3. In a mixing bowl, whisk together yogurt, egg substitute, milk, salt and pepper.

4. Sprinkle tomatoes, mushrooms and onions on bottom of pie shell.

5. Sprinkle cheese on top of veggie layer.

6. Pour egg mixture over everything.

7. Place on cookie sheet. Bake at 350° for one hour, or until knife inserted in center comes out clean.

Go-Along:

• Serve with hashbrowns or a tossed salad.

Garden Medley Quiche

Lois Hess

Lancaster, PA

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 40-45 minutes

10 eggs

½ cup all-purpose flour

1 tsp. baking powder

1 tsp. onion powder

½ tsp. garlic powder

half stick (4 Tbsp.) butter, melted

3 cups cottage cheese, divided

1 cup fresh spinach, cooked and chopped or 10 oz. frozen chopped spinach, thawed and squeezed dry

½ red bell pepper, chopped

½ green or yellow pepper, chopped

1 bunch green onions, chopped

12 oz. shredded cheddar cheese

1. In a blender or food processor combine eggs, flour, baking powder, onion powder, garlic powder, butter and 1 cup of the cottage cheese. Blend well.

2. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all ingredients thoroughly.

3. Divide mixture between two greased 10" pie pans.

4. Bake at 350° for 40-45 minutes, or until set.

Tip:

A versatile dish for breakfast, lunch or dinner.

Go-Along:

• A green salad to complement the lunch/dinner option.

Broccoli Quiche

Debra Kauffman

Pequea, PA

Makes 8 servings

Prep. Time: 20 minutes

Baking Time: 50 minutes

Pie Crust:

1 cup flour

¾ tsp. salt

¼ cup peanut oil

2-3 Tbsp. milk or cold water

Quiche:

3 cups chopped broccoli

½ cup shredded cheddar

½ cup shredded Swiss cheese

1½ cups milk

4 eggs

1 Tbsp. flour

1 Tbsp. butter, melted

pinch of salt and pepper

1. To make crust, stir together flour and salt in bowl. Add oil and milk on top. Stir slightly with a fork until barely mixed. Do not over-stir.

2. Form into a loose ball. Roll out into a circle between two pieces of waxed paper.

3. Lift off top sheet of waxed paper. Gently center crust over 10” pie plate. Remove other sheet of waxed paper. Crimp edges of pie crust.

4. Bake empty pie crust at 350° for 7 minutes.

5. Remove. With a fork, prick bottom and sides. Bake another 5 minutes.

6. Put chopped broccoli in pie dish. Sprinkle with cheeses.

7. Mix milk, eggs, flour, butter, salt and pepper in a small bowl. Pour over broccoli and cheese.

8. Bake at 375° for 40 minutes, or until set in center.

Go-Along:

• I like to serve homemade rolls.

In my experience, it is best to buy good-quality knives and pots and pans. You will use these nearly every day for the rest of your life.

Carolyn Leaman, Strasburg, PA

Cauliflower Herb Squares

Mary Reichert

O’ Fallon, MO

Makes 6 servings

Prep. Time: 35 minutes

Baking Time: 20 minutes

1 medium head cauliflower, broken into florets

1 cup grated carrots

2 Tbsp. olive oil

¼ cup chopped onions

1 cup chopped green bell pepper

1 cup shredded cheddar cheese

⅔ cup skim milk

3 eggs

½ cup buttermilk baking mix

1 tsp. dried marjoram

1 tsp. dried rosemary

salt and pepper, to taste

1. Coat a 9 × 9 glass baking dish with cooking spray.

2. Steam cauliflower in a small amount of water, just until tender. Drain.

3. Place cauliflower and carrots in baking dish.

4. Heat oil in a non-stick skillet over medium heat. Add onions and bell pepper. Sauté until tender, about 3 minutes. Add to baking dish.

5. Sprinkle cheese over vegetables.

6. Combine milk, eggs, baking mix, marjoram, rosemary, salt and pepper in mixing bowl. Mix briefly with fork.

7. Pour over veggies and cheese.

8. Bake at 400° for 20 minutes, or until top is browned and center is set.

Broccoli Tofu Strata

Arianne Hochstetler

Goshen, IN

Makes 8 servings

Prep. Time: 20 minutes

Chilling Time: 4-12 hours

Baking Time: 50-55 minutes

Standing Time: 10 minutes

1½ cups broccoli florets, or 10-oz. pkg. frozen broccoli

½ cup chopped onion

6 slices day-old rye or wheat bread, cubed

1 cup shredded Monterey Jack cheese

12 oz. tofu, drained and cubed

2 cups skim milk

2 eggs

⅛ tsp. ground red pepper

1. In medium saucepan, cover and cook broccoli and onion in small amount of boiling water for 5-7 minutes. Drain.

2. Arrange bread cubes and broccoli mixture in bottom of 9 × 9 baking pan.

3. Sprinkle with cheese.

4. In blender or food processor, blend tofu, skim milk, eggs and ground red pepper on low speed until smooth.

5. Pour over bread and broccoli mixture.

6. Cover and chill several hours or overnight.

7. Bake, uncovered, at 325° for 50-55 minutes, or until knife inserted in center comes out clean.

8. Let stand 10 minutes before slicing and serving.

Go-Along:

• Spinach strawberry or cranberry salad.

Any questions that you have while cooking can be answered using the Internet. Just type in your question and sometimes there are even pictures to go with the answer! I have been cooking for over 50 years and I still have questions.

Marilyn Widrick, Adams, NY

Broccoli Custard

Judy Wantland

Menomonee Falls, WI

Makes 4 servings

Prep. Time: 20 minutes

Cooking/Baking Time: 40-50 minutes

1¼ cups milk

10-oz pkg. frozen broccoli

3 eggs, lightly beaten

½ tsp. salt

½ tsp. nutmeg

½ cup grated cheese

1. Heat milk to boiling in small saucepan. Set aside to cool to lukewarm.

2. Meanwhile, cook broccoli for 3 minutes in small amount of water. Drain.

3. Mix eggs with salt and nutmeg.

4. Add cooled milk and cheese to eggs, beating constantly.

5. Pour into greased 8 × 8 glass baking dish. Add broccoli.

6. Bake at 350° for 40-50 minutes, or until knife inserted in center comes out clean. Serve hot.

Baked Creamed Eggs

Marilyn Widrick

Adams, NY

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 20-30 minutes

8 eggs, hard-boiled and cut in half lengthwise

half stick (¼ cup) margarine, or butter

¼ cup all-purpose flour

2 cups milk

¾ tsp. salt

⅛ tsp. pepper

⅛ tsp. garlic powder

¼ tsp. dry mustard

1 cup grated sharp cheddar cheese

½ cup grated Parmesan cheese

1. Place eggs cut side down in a 9 × 13 greased baking dish.

2. In a saucepan, melt the margarine. Add the flour. Cook, stirring for 2-3 minutes until bubbly and tan.

3. Add the milk gradually, whisking. Stir and cook over low heat until mixture thickens. Turn off heat.

4. Season with salt, pepper, garlic powder and dry mustard.

5. Add the cheddar cheese and stir until melted.

6. Pour the sauce over the eggs and sprinkle top with the Parmesan cheese.

7. Bake for 20-30 minutes at 350° until bubbling and top is golden brown.

Tip:

Lovely topped with sliced mushrooms, peppers, and chunks of fresh tomato.

Go-Along:

• Serve with favorite style of potato, salad, and bread and butter.

Corn Tortilla and Eggs

Donna Lantgen

Arvada, CO

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 15 minutes

½ cup chopped or broken corn tortillas

1 Tbsp. butter

6 eggs

½ cup favorite salsa

½ cup shredded cheddar cheese

1. In skillet, fry tortillas in butter until crispy.

2. Add eggs and scramble until cooked.

3. Stir in salsa and cheese.

Go-Along:

• Toast or English muffins.

Sunshine Casserole

Abigail Zuck

Manheim, PA

Bonnie Lahman

Broadway, VA

Rosene Zimmerman

Ephrata, PA

Makes 8-10 servings

Prep. Time: 30-40 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

2 cups shredded carrots

2 cups cooked rice

2 cups cream-style corn, or whole-kernel corn, drained

2 eggs

1½ cups sharp cheese, cubed

¼ cup milk

1 Tbsp. butter or margarine, melted

¼ tsp. dry mustard powder, optional

¼ cup minced onion

½ tsp. salt

¼ tsp. pepper

1. Combine all ingredients in buttered slow cooker.

2. Cook covered on low 3-4 hours.

Variations:

1. Can be cooked on high for 1 hour. Uncover and cook 15-30 more minutes or until set.

2. Omit corn and add additional cup of grated carrots.

Bonnie Lahman

Chili Rellenos Casserole

Darla Sathre

Baxter, MN

Becky Harder

Monument, CO

Elena Yoder

Albuquerque, NM

Donna Suter

Pandora, OH

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 1½ hours

Ideal slow-cooker size: 3-qt.

6 eggs, beaten slightly

1½ cups low-fat cottage cheese

20 buttery crackers, crushed

4-oz. can chopped green chilies

¾ cup shredded cheddar cheese, divided

¾ cup shredded Monterey Jack cheese, divided

1. Combine eggs, cottage cheese, crackers, chilies and half the cheddar and Monterey Jack cheeses.

2. Pour into greased 3-quart slow cooker.

3. Cook on high for 1 hour and 15 minutes. Check to see if it’s set. If not, allow to cook another 15 minutes and then check again.

4. Remove lid and sprinkle with remaining cheese.

5. Cook until cheese melts.

6. Let stand for 5 minutes before serving.

Variations:

1. Omit the chopped green chilies and use 18-20 mild chili peppers. Don’t grate the cheese—instead, cut it in sticks and stuff each chili pepper. Place peppers in bottom of greased slow cooker and pour egg mixture over top. Top with more grated cheese if you wish.

Elena Yoder

Becky Harder

2. Use poblano peppers and roast them first under the broiler. Peel off the blackened skin and proceed with Variation #1.

Donna Suter

3. Instead of the slow cooker, place in greased 9 × 13 baking pan. Bake at 350° for 35-45 minutes.

Becky Harder

Go-Along:

• Sour cream and Spanish rice. Hominy, salad, and tortillas. Rice and beans, salad.

Huevos Rancheros

Pat Bishop

Bedminster, PA

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 35 minutes

3 Tbsp. oil

1 green bell pepper, chopped

1 large onion, chopped

2 cloves garlic, chopped

2 large tomatoes, chopped, or 2 cups stewed tomatoes, drained

½ cup tomato sauce

½ tsp. salt

1-2 Tbsp. chili powder, depending on your taste preference

½ tsp. ground cumin

½ tsp. dried oregano

6 eggs

6 slices mozzarella cheese

cooked rice

1. Pour oil in skillet and sauté peppers, onions and garlic until tender.

2. Add tomatoes, tomato sauce, salt, chili powder, cumin and oregano.

3. Cook 20 minutes over medium heat, uncovered, stirring occasionally.

4. Carefully break eggs into hot sauce, keeping them separate from each other.

5. Cover each egg with a slice of cheese.

6. Cover skillet and poach eggs over low heat for 3-5 minutes, or until eggs are to the firmness you like.

7. Serve over cooked rice.

Curried Eggs with Rice

Kathy Hertzler

Lancaster, PA

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 40 minutes

2 cups uncooked brown rice

2 Tbsp. vegetable or olive oil

1 large onion, chopped

4 garlic cloves, minced

1 Tbsp. minced fresh ginger

salt and pepper, to taste

1 Tbsp. curry powder

3 cups marinara sauce

8 hard-boiled eggs, peeled, quartered

½ cup light sour cream

2 scallions, thinly sliced

1 lime, cut in 8 wedges

1. Cook rice according to package directions.

2. In large skillet, over medium heat, sauté onions, garlic, ginger, salt and pepper for 6 minutes.

3. Add curry and cook 1 minute.

4. Add marinara sauce and simmer 5 minutes.

5. Add quartered eggs. Stir gently to avoid breaking eggs.

6. Serve curried eggs over rice.

7. Garnish with sour cream, scallions and lime wedges.

Tip:

A quality marinara sauce or homemade sauce makes the taste and appearance better.

Go-Along:

• Tossed salad.

Southwestern Hash

Zoë Rohrer

Lancaster, PA

Makes 5 servings

Prep. Time: 10 minutes

Cooking Time: 35-40 minutes

4 cups chopped, unpeeled potatoes

2 Tbsp. butter

¼ cup chopped red or green bell pepper

¼ cup chopped onion

1 tsp. salt

1-2 tsp. chili powder

2 cups cooked kidney beans, drained

2 cups frozen corn, thawed

5 eggs

¾ cup grated cheddar cheese

1. In a saucepan, cook potatoes in boiling salt water until soft. Set aside.

2. In large skillet, melt butter over low heat and sauté pepper and onion.

3. Stir in salt, chili powder, potatoes, beans and corn.

4. Heat mixture until warmed. Stir often.

5. In separate skillet, fry eggs sunny-side up. Set aside.

6. Dish potato hash into 5 soup bowls.

7. Sprinkle with cheese and top each bowl with an egg. Serve immediately.

Tip:

If I’m not serving a green vegetable on the side, I will add frozen spinach or Swiss chard at the end of cooking time.

Go-Along:

• Fresh green salad.

Cheesy Rice Casserole

Charlotte Burkholder

East Petersburg, PA

Makes 2-4 servings

Prep. Time: 10 minutes

Baking Time: 40 minutes

2 cups cooked rice

1 green bell pepper, minced, optional

1 bunch parsley, minced

1 cup plain yogurt

1 cup tofu

½ cup shredded sharp cheese

1 egg

1 small onion, chopped

1. Mix rice, bell pepper, and parsley in lightly greased 9 × 13 baking dish.

2. Combine yogurt, tofu, cheese, egg and onion in a blender and blend well.

3. Pour over rice mixture. Cover.

4. Bake at 350° for 30 minutes. Remove cover. Bake an additional 10 minutes.

Pickled Beets & Eggs

Marilyn Kurtz

Willow Street, PA

Makes 12 servings

Prep. Time: 15 minutes

Cooking Time: 12-15 minutes

Chilling Time: 24 hours

2 14½-oz. cans beets, sliced

½ cup brown sugar

½ cup vinegar

1 tsp. salt

1 Tbsp. prepared mustard

12 large eggs, hard-boiled, peeled

1. Drain the juice from the beets. Heat the juice with brown sugar until it dissolves.

2. Remove from heat and add vinegar, salt and mustard.

3. Slice the beets into ¼” strips. Add to beet juice.

4. Place the eggs in a large jar. Pour beets and juice over them. Cover and refrigerate for 24 hours before serving.

Tips:

1. The eggs are easier to shell if they are refrigerated for at least an hour before peeling.

2. To serve, slice the eggs in half and arrange on a plate with the beet strips.

Go-Along:

• They are great along with other salads at a picnic!

Best Deviled Eggs

Judith Horst

Newmanstown, PA

Makes 12 servings

Prep. Time: 15 minutes

12 hard-boiled eggs, peeled

½ cup mayonnaise

1 tsp. dried parsley flakes

½ tsp. dried chives

½ tsp. ground mustard

½ tsp. dried dill weed

¼ tsp. salt

¼ tsp. paprika, plus more for garnish

⅛ tsp. pepper

⅛ tsp. garlic powder

2 Tbsp. milk

fresh parsley, to garnish

1. Slice eggs in half lengthwise. Remove yolks and set whites aside.

2. In a small bowl, mash yolks.

3. Add mayonnaise, parsley flakes, chives, mustard, dill weed, salt, paprika, pepper, garlic powder and milk. Mix well.

4. Divide mixture evenly among whites.

5. Garnish with parsley and paprika.

Mustard Eggs

Karen L. Gingrich

Bernville, PA

Makes 12 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Chilling Time: 2 days or more

2 Tbsp. prepared mustard

1 cup sugar

1 tsp. salt

1 tsp. celery seed

1 tsp. mustard seed

6 whole cloves, optional

2 onions, sliced, optional

2 cups apple cider vinegar

12 hard-boiled eggs, peeled

1. In saucepan, mix mustard, sugar, salt, celery seed, mustard seed, cloves and onions if you wish, and vinegar.

2. Simmer 10 minutes.

3. Place eggs in large heat-proof container. Pour hot marinade over peeled eggs.

4. Let set in refrigerator until colored, at least 2 days.

5. Serve whole or halved.

Tip:

To serve, I like to devil the yolks, sprinkle with paprika and dot with olives or pickles.

Broccoli Pie

Tamera Baker

Lafayette, IN

Makes 6-8 servings

Prep. Time: 15 minutes

Baking Time: 35-40 minutes

2 cups chopped, cooked broccoli

⅓ cup chopped onion

⅓ cup shredded carrots

⅓ cup chopped green or red bell pepper

¾ cup shredded sharp cheese

3 eggs, beaten

1½ cups milk

1 cup biscuit baking mix

1 tsp. salt

1. Arrange broccoli in greased 9” square baking dish.

2. Layer over the broccoli the onion, carrots, green pepper and cheese.

3. In a bowl, beat together eggs, milk, baking mix and salt. Pour evenly over vegetables.

4. Bake at 375° for 35-40 minutes.

Tip:

The broccoli can be exchanged for asparagus, zucchini, or mushrooms. This is a great way to use up leftover cooked veggies.

Variation:

Sauté the onion, carrots, and bell pepper first if you like a softer texture.

Artichoke Parmesan Quiche

Kaye Taylor

Florissant, MO

Makes 6-8 servings

Prep. Time: 15-20 minutes

Baking Time: 45-55 minutes

9” unbaked pie shell

½ cup grated Parmesan cheese, plus additional for garnish

14-oz. can artichoke hearts, drained

1¼ cups shredded Swiss cheese

3 oz. cream cheese, softened

½ tsp. ground nutmeg

⅛ tsp. salt

1 cup, plus 2 Tbsp., evaporated milk

3 eggs

1. Prick bottom and sides of pie shell with fork.

2. Bake at 450° for 7-8 minutes or until lightly browned.

3. Sprinkle ½ cup Parmesan cheese over pie crust.

4. Squeeze liquid from artichokes, blot dry and chop finely.

5. Sprinkle artichokes over Parmesan cheese.

6. Add Swiss cheese over artichokes.

7. In small bowl, beat cream cheese, nutmeg and salt.

8. Gradually beat in milk and one egg at a time, beating well after each egg. Beat until frothy.

9. Pour over filling in pie pan.

10. Bake at 400° for 40-45 minutes or until golden brown and set in the middle.

11. Sprinkle liberally with additional Parmesan cheese before serving.

Tip:

It is best to use a glass pie pan to bake crust.

Salads

California Salad

Kathy Rodkey

Halifax, PA

Makes 4 servings

Prep. Time: 30 minutes

½ cup orange juice

2½ Tbsp. lime juice

1 tsp. salt

¼ tsp. black pepper

½ tsp. chili powder

8 cups baby arugula

2 navel oranges, peeled, diced

1 avocado, pitted, cut in 1" pieces

1. In a bowl, whisk together orange juice, lime juice, salt, pepper and chili powder.

2. Mound arugula on 4 plates.

3. Top with oranges and avocado.

4. Sprinkle with dressing just before serving.

Variations:

1. Change it up:

2. Add 2 red grapefruit, sectioned; 1 cup cooked brown rice; 2 Tbsp. dried cranberries.

3. To each plate, add 2 Tbsp. soft, crumbled goat cheese; 1 medium pitted and chopped date; 1 tsp. sliced toasted almonds.

Fennel and Apple Green Salad

Jean Harris Robinson

Pemberton, NJ

Makes 4 servings

Prep. Time: 30-40 minutes

Standing Time: 30 minutes

1½ cups diced cucumbers, from 1 medium-sized cuke

½ tsp. salt

3 Tbsp. extra-virgin olive oil

3 Tbsp. rice vinegar

1 fennel bulb, cored and diced, or 1½ cups

2 Red Delicious apples, cored and finely diced, or 2 cups

3 cups torn Romaine lettuce

¼ cup diced onion, optional

½ cup chopped walnuts

4 oz. crumbled feta cheese

1. Combine cucumber and salt in a colander and set over a bowl for 15 minutes.

2. Whisk oil and vinegar in large bowl.

3. Add drained cucumbers, fennel and apples.

4. Let stand for up to 30 minutes to blend.

5. Add lettuce, onions if you wish, and walnuts. Toss gently.

6. Divide salad between 4 plates. Top with feta cheese.

Grilled Vegetable Salad

Jana Beyer

Harrisonburg, VA

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 10 minutes

1 red onion, sliced

1 eggplant, sliced

2 red bell peppers, cut into rings

1 medium zucchini, sliced

1 medium yellow squash, sliced

10-15 asparagus spears

¼ cup olive oil

salt, to taste

freshly ground pepper, to taste

4-6 cups torn mixed greens

¼ cup balsamic vinegar

¼ cup chopped fresh basil

1. Brush onions, eggplant, peppers, zucchini, squash and asparagus with oil. Sprinkle with salt and pepper.

2. Grill onion, eggplant and peppers 8-10 minutes over medium heat, until vegetables are softened and have grill marks.

3. Grill zucchini, squash and asparagus for 5-6 minutes.

4. Set aside to cool to room temperature or put on the salads while hot.

5. Divide greens between 6-8 salad plates. Arrange grilled vegetables on top of greens.

6. Drizzle with balsamic vinegar. Sprinkle with basil. Serve immediately.

Salad Louise

Barbara Grannemann

Gerald, MO

Makes 12 servings

Chilling Time: 1-2 hours

Prep. Time: 30 minutes

8-oz. can sliced water chestnuts, drained

15-oz. can bean sprouts, drained

8-10 cups mixed greens

1 carrot, shredded

4 eggs, hard-boiled and chopped

5-oz. can chow mein noodles

⅓ cup white vinegar

1 cup vegetable oil

1 tsp. vegetarian Worcestershire sauce

½ large red onion, chopped

1 tsp. salt

¾ cup sugar

1. Place cans of water chestnuts and bean sprouts in refrigerator to chill for 1-2 hours. Chill greens and hard-boiled eggs.

2. Drain water chestnuts and bean sprouts. Add to greens in large mixing bowl. Add carrots, eggs and chow mein noodles. Mix.

3. Blend vinegar, oil, Worcestershire sauce, onions, salt and sugar in a blender until creamy and sugar is dissolved.

4. Put dressing on right before serving.

Spinach Salad with Poppy Seed Dressing

Laraine Good

Bernville, PA

Makes 4 servings

Prep. Time: 10 minutes

4-5 cups fresh spinach, washed, dried and torn

1 cup shredded cheddar cheese

1 cup cheese-and-garlic croutons

3 eggs, hard-boiled and chopped

¼ cup olive oil

2 Tbsp. mayonnaise

2 Tbsp. sugar

2 Tbsp. vinegar

¼ tsp. dry mustard

¼ tsp. salt

1 tsp. grated onion

½ tsp. poppy seeds

1. In salad bowl, combine spinach, cheese, croutons and egg.

2. Mix rest of ingredients together in a small bowl to make salad dressing. Whisk well.

3. Pour dressing over salad and toss just before serving.

Spinach Salad

Dorothy Reise

Westminster, MD

Makes 8-10 servings

Prep. Time: 30 minutes

1 lb. fresh spinach, washed, dried

1 head red-leaf lettuce, washed, dried

1 pint fresh strawberries, washed

14-oz. can mandarin oranges, drained

¼ cup sugar

1 tsp. salt

1 tsp. dry mustard

1 Tbsp. onion juice

½ cup vinegar

1 cup salad oil

1 Tbsp. poppy seeds

1 cup large-curd cottage cheese

1. Tear spinach and lettuce.

2. Place in large salad bowl. Add strawberries and oranges.

3. In separate bowl mix sugar, salt, mustard, onion juice, vinegar, oil and poppy seeds. Whisk well.

4. Toss half of dressing with greens and fruit.

5. Add remaining dressing to cottage cheese and mix well.

6. Add to greens and fruit and serve immediately.

Tip:

Do not toss salad with dressing until ready to serve. Greens do not hold crispness for a long time. Dressing may be stored in refrigerator for one week.

Tossed Salad with Candied Almonds

Kathy Hertzler

Lancaster, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 5 minutes

1 large head Romaine lettuce

3 Tbsp. white sugar, divided

¼ cup sliced almonds

2 celery ribs, chopped

2 green onions, sliced

¼ cup vegetable oil

2 Tbsp. white wine vinegar

1 Tbsp. snipped parsley

¼ tsp. salt

2 dashes hot pepper sauce

11-oz. can mandarin oranges, drained

1. Tear lettuce in bite-size pieces.

2. Sprinkle 1 Tbsp. sugar into dry non-stick pan.

3. Sprinkle almonds on top.

4. Heat and stir over medium heat until sugar melts.

5. Remove from heat. Place nuts on plate and set aside to cool. Break into pieces when cooled.

6. Mix celery and green onions with lettuce.

7. Mix oil, remaining 2 Tbsp. sugar, wine vinegar, parsley, salt and hot pepper sauce in food processor.

8. Toss over salad.

9. Add mandarin oranges and almonds.

Tip:

Toss dressing just before serving or salad will become soggy.

Tropical Salad with Crunchy Pecans

Julie Landes

Harleysville, PA

Makes 4-6 servings

Prep. Time: 30 minutes

Cooking Time: 10 minutes

¼ cup olive oil

¼ cup balsamic vinegar

2 Tbsp. plus ½ cup sugar, divided

¼ tsp. salt

¼ tsp. pepper

¼ tsp. hot sauce, or to taste

1 cup pecans

10 oz. mixed greens or Romaine lettuce

2 cups cubed fresh pineapple

2 kiwis, skins removed, sliced and quartered

11-oz. can mandarin oranges, drained

16 red grapes, halved

1. Combine oil, vinegar, 2 Tbsp. sugar, salt, pepper and hot sauce. Set dressing aside.

2. In a heavy saucepan over medium heat, combine pecans and ½ cup sugar, stirring constantly until sugar is melted.

3. Quickly spread sugared pecans onto a cookie sheet lined with waxed paper. Let cool.

4. Assemble salad in a glass trifle bowl. Make layers with lettuce, pineapple, kiwi, oranges and grapes.

5. Top with sugared pecans.

6. Serve the dressing on the side.

Tip:

Both dressing and nuts can be prepared ahead of time. Dressing can be tossed with the salad, but serve immediately and know that leftovers will not keep.

Cranberry Apple Salad

Mary Hackenberger

Thompsontown, PA

Makes 6-10 servings

Prep. Time: 20-25 minutes

Baking Time: 4-7 minutes

Standing Time: 20-30 minutes

½ cup slivered almonds

10 oz. torn mixed baby greens

1 medium red apple, cored and diced

1 medium green apple, cored and diced

1 cup freshly grated Parmesan cheese

½ cup dried cranberries

1 cup fresh cranberries

½ cup sugar

½ cup cider vinegar

¼ cup frozen apple juice concentrate, thawed

1 tsp. salt

1 tsp. dry ground mustard

½ tsp. dried minced onion

1 cup oil

1. Spread almonds on a baking sheet. Bake at 350° for 4-7 minutes, watching closely to be sure they get a little tan, but not burnt. Set aside to cool for 20-30 minutes.

2. Divide salad greens among 6-10 individual bowls.

3. In a medium bowl, toss together apples, cheese, dried cranberries and cooled almonds. Spoon evenly over greens.

4. Put fresh cranberries, sugar, vinegar, juice, salt, mustard and onion in a blender. Process briefly.

5. Slowly and steadily add oil while processing. Blend until smooth.

6. Drizzle salad with desired amount of dressing. Store any unused dressing in the refrigerator.

7. Serve salads immediately.

Signature Salad

Abigail Thompson

Millersville, PA

Makes 4 servings

Prep. Time: 15-20 minutes

Cooking Time: 5 minutes

2 cups baby spinach

4 cups mixed salad greens

¼ cup chopped pecans, toasted

¼ cup chopped almonds, toasted

¼ cup chopped walnuts, toasted

½ cup dried cranberries

¼ cup dried cherries

½ cup chopped red bell pepper

1 Gala apple, cored and chopped

1 cup cottage cheese, divided

12-oz. bottle strawberry balsamic dressing

1. In a large bowl mix together spinach and mixed greens with the pecans, almonds, walnuts, cranberries, cherries, bell pepper and apple.

2. To serve, divide into 6-8 individual salad bowls. Top each serving with 2 heaping tablespoons of cottage cheese and drizzle with dressing.

Go-Along:

• Whole wheat bread, toasted, topped with a thin layer of ricotta cheese and a thin layer of strawberry jam.

Spring Greens with Roasted Rhubarb and Parmesan Crisps

Bob Coffey

New Windsor, NY

Makes 4 servings

Prep. Time: 20 minutes

Baking Time: 30 minutes

Standing Time: 20 minutes

Chilling Time: 1 hour or more

2 cups chopped fresh rhubarb

¼ cup honey

8 Tbsp. Parmesan cheese

2 Tbsp. champagne vinegar, or any other white wine vinegar

4 Tbsp. olive oil

sugar to taste

¾-1 lb. fresh greens or spring mix, washed

1. In a large casserole dish combine rhubarb and honey. Roast at 400° for 20 minutes or until rhubarb is tender. Set aside to cool.

2. Line a baking tray with parchment paper sprayed with cooking spray.

3. Place Parmesan cheese on paper in four round piles, spaced evenly apart. Bake at 400° for 10-15 minutes or until just browned and crispy. Once done, set aside to cool.

4. Once rhubarb is roasted, drain liquid. Chill rhubarb at least 1 hour.

5. Whisk together vinegar, olive oil and sugar to taste, adding in pinch increments and tasting.

6. When ready to serve, divide greens among 4 salad plates.

7. Add rhubarb, drizzle with dressing and top with cheese crisps. Serve immediately.

Tips:

1. Roasting with honey is messy, so I use a disposable tray from the Dollar Store.

2. The Parmesan crisps and roasted rhubarb can be prepared up to a day in advance. Assemble the salad at the last minute.

Use kitchen scissors to chop rhubarb.

Leah Hersberger, Dundee, OH

Cheddar Almond Salad

June Hackenberger

Thompsontown, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Baking Time: 5-7 minutes

½ cup slivered almonds

9 cups torn Romaine lettuce

1 cup shredded cheddar cheese

¼ cup sugar

2 Tbsp. vinegar

2 Tbsp. honey

½ tsp. onion powder

½ tsp. celery seed

½ tsp. ground dry mustard

½ tsp. paprika

¼ tsp. salt

½ cup oil

1. Spread almonds on baking sheet in a single layer. Toast in oven at 350° until lightly browned, about 5-7 minutes. Cool.

2. Divide lettuce and cheese among 6-8 salad plates.

3. In blender, combine sugar, vinegar, honey, onion powder, celery seed, mustard, paprika and salt. Blend well.

4. While still processing, gradually add oil in a steady stream. Blend until well mixed.

5. Drizzle over salads. Sprinkle with toasted almonds.

24 Hour Salad

Elaine Martin

Palmerston, ON

Makes 12 servings

Prep. Time: 15 minutes

Chilling Time: 12-24 hours

1 head Romaine lettuce

1½ cups cauliflower florets

1 red onion, sliced

½ cup grated Parmesan cheese

2 Tbsp. sugar

1 cup mayonnaise

1. Tear lettuce into bite-sized pieces. Place in a bowl.

2. Layer cauliflower and onions on top.

3. Mix Parmesan cheese, sugar and mayonnaise together.

4. Spread on top of vegetables. Cover. Refrigerate for 12 hours and up to 24 hours.

5. Toss before serving.

Tex-Mex Salad

Barb Yoder

Angola, IN

Makes 4 servings

Prep. Time: 15 minutes

½ head iceburg lettuce, chopped

1 cup cooked black beans, drained

¼ cup chopped fresh cilantro

½ cup canned or frozen corn, drained

½ cup shredded cheese

1 small onion, chopped

½-1 cup salsa

tortilla chips

1. In bowl, mix lettuce, beans, cilantro, corn, cheese and onions.

2. Add salsa as dressing.

3. Serve with tortilla chips.

Croutons

Natalie Butikofer

Richland Center, WI

Makes 6 servings

Makes 1 cup

Prep. Time: 5 minutes

Baking Time: 20-25 minutes

Standing Time: 30 minutes

1 Tbsp. vegetable or olive oil

1 garlic clove, minced

1 cup cubed day-old bread

pinch onion salt

1. Pour the oil into an 8" square baking pan. Stir in garlic.

2. Bake at 325° until garlic is lightly browned, about 3-4 minutes.

3. Add bread and onion salt. Stir to coat.

4. Bake 15-20 minutes longer or until bread is lightly browned, stirring occasionally.

5. Cool at least 30 minutes. Store in air-tight container.

Tip:

A quick garnish for a plain old lettuce salad or cream soup!

Herb Vinaigrette

Judy Koczo

Plano, IL

Makes ⅔ cup

Prep. Time: 5 minutes

6 Tbsp. cider vinegar

6 Tbsp. oil

2 Tbsp. finely chopped onion

1 tsp. salt

½ tsp. dried chives

½ tsp. dried tarragon

½ tsp. dried dill weed

1. Mix ingredients together thoroughly in a small bowl.

2. Pour over lettuce when ready to serve.

Variation:

Add a little sugar if you like a sweet-sour dressing.

Pesto Salad Dressing

Jennifer Kuh

Bay Village, OH

Makes 1 cup

Prep. Time: 5 minutes

½ cup pesto

3 Tbsp. balsamic vinaigrette

2 tsp. prepared mustard

1. Mix pesto, vinaigrette and mustard.

2. Store in refrigerator, tightly covered. Serve over salads or use as a dip with bread.

If your household includes both vegetarians and non-vegetarians, try offering dishes that allow each person to choose from a variety of ingredients to create their own dish. This built-in menu flexibility leads to less grumbling and more happy consumers. Some examples include build-your-own burritos, haystacks, tacos, baked potatoes with toppings, salad supper and sandwiches. Be sure to provide both meat and non-meat protein options such as beans or nuts for people to choose from.

Leanne Yoder, Tucson, AZ

French Dressing Mix

Marla Folkerts

Geneva, IL

Makes 1¼ cups

Prep. Time: 10 minutes

¼-½ cup sugar

1½ tsp. paprika

1 tsp. dry mustard

1½ tsp. salt

⅛ tsp. onion powder

¾ cup vegetable oil

¼ cup vinegar

1. Combine sugar, paprika, dry mustard, salt and onion powder in small bowl.

2. Place in a glass container and store in a cool, dry place. Use within 6 months.

3. To make salad dressing, combine mix with vegetable oil and vinegar. Whisk well. Serve over lettuce.

Tip:

Package dry mix in a pretty jar, write the mixing directions and recipe on a tag, and give as a gift.

Variation:

1 Tbsp. celery seed used in place of paprika.

Celery Seed Salad Dressing

Mary Hackenberger

Thompsontown, PA

Joanne Ruth

Oley, PA

Makes 4½-5 cups

Prep. Time: 10 minutes

1 large onion, chopped

1⅓ cups sugar

1 Tbsp. salt

1½ tsp. pepper

1½ Tbsp. celery seed

3 Tbsp. prepared mustard

6 Tbsp. mayonnaise

1 cup vinegar

3 cups oil

1. Combine onion, sugar, salt, pepper, celery seed, mustard, mayonnaise and vinegar in a blender.

2. Slowly and steadily add oil while processing. Sugar should be dissolved and onion should be totally puréed.

3. The dressing keeps well in the refrigerator for several months.

Tip:

This dressing is perfect to top a salad of lettuce, chopped tomatoes, cheese, hard-boiled eggs and croutons.

Variation:

Omit mayonnaise. Use 3 tsp. dry mustard instead of prepared mustard.

Joanne Ruth

Honey Mustard Dressing

Rae Ann Henry

Conestoga, PA

Naomi Cross

Owenton, KY

Makes ¼ cup

Prep. Time: 5 minutes

¼ cup mayonnaise

1-2 Tbsp. prepared mustard

1 Tbsp. honey

2 tsp. fresh lemon juice

In a small bowl whisk together all ingredients. Store covered in the refrigerator.

Variation:

Add a dash of paprika or garlic powder if you wish.

Tofu Mayonnaise

Janice Sams

Lancaster, PA

Makes 1 cup

Prep. Time: 10 minutes

6 oz. soft tofu, well drained

2 Tbsp. prepared salad dressing or mayonnaise, optional

⅓ cup olive oil

1 small clove garlic

2 tsp. Dijon mustard

2½ tsp. fresh lemon juice or vinegar

¼ tsp. salt

pepper, to taste

1. Put tofu in food processor with the salad dressing, if using it, and oil. Puree until smooth. Scrape down the sides.

2. Add garlic, mustard, lemon juice and ¼ tsp. salt. Puree until smooth.

3. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate, covered. Keeps up to five days.

Tip:

Omit the prepared salad dressing/mayonnaise to keep this recipe totally vegan. No need to buy vegan mayo!

Cucumber Salad with Cumin

Kim Patrick

Norwood, PA

Makes 6 servings

Prep. Time: 30 minutes

2 Tbsp. mayonnaise

juice of 1 lemon

zest of 1 lemon

1 tsp. cumin seed, toasted

1-2 tsp. sugar

¼ tsp. salt

2 peeled cucumbers, seeded and sliced

1. Whisk mayonnaise, lemon juice, lemon zest, cumin seed, sugar and salt together.

2. Toss over sliced cucumbers.

Go-Along:

• Serve with garbanzo burgers.

I keep olive oil on my counter in a salad dressing dispenser.

Gloria Frey, Lebanon, PA

Old-Fashioned Cucumber Salad

Laraine Good

Bernville, PA

Makes 4 servings

Prep. Time: 10 minutes

Chilling Time: 30 minutes

2 large cucumbers, peeled and sliced

2 Tbsp. sliced onion

¼ cup milk

1½ Tbsp. vinegar

dash of salt

1 Tbsp. sugar

¼ cup mayonnaise

1. Combine cucumbers and onions in a dish.

2. In another bowl, mix milk, vinegar, salt, sugar and mayonnaise. Stir well. Pour over veggies.

3. Refrigerate 30 minutes before serving.

Variation:

Add 1 Tbsp. dried dill weed.

Marinated Sliced Tomatoes

Dawn Alderfer

Oley, PA

Makes 6 servings

Prep. Time: 10 minutes

Chilling Time: 3-12 hours

6 medium tomatoes, sliced

⅔ cup vegetable oil

¼ cup vinegar

¼ cup minced fresh parsley

1 Tbsp. sugar

2 tsp. fresh marjoram or ¾ tsp. dried marjoram

1 tsp. salt

¼ tsp. pepper

1. Place tomatoes in a large bowl.

2. Combine oil, vinegar, parsley, sugar, marjoram, salt and pepper in a container with a tight-fitting lid. Shake well.

3. Pour over tomatoes. Chill for several hours or overnight, spooning dressing over tomatoes at least twice.

4. To serve, use a slotted spoon to lift tomatoes out of marinade. Lay on a platter.

Go-Along:

• Great as a side at a summer picnic.

Mai Family’s Carrot and Red-Beet Salad

Susan Henne

Fleetwood, PA

Makes 4-6 servings

Prep. Time: 15-20 minutes

Chilling Time: 1-2 hours

3 carrots

1 raw red beet

2" piece fresh gingerroot

2 Tbsp. olive oil

1½ Tbsp. lemon juice or apple cider vinegar

1½ Tbsp. raw honey

½ bunch fresh cilantro, chopped

1. Scrub carrots and red beet with a vegetable brush.

2. Peel red beet. Carrots may be peeled, if you wish.

3. Shred carrots and red beet in a food processor, or use a manual grater.

4. Press gingerroot to extract juice. You should have 1 tsp. ginger juice.

5. Mix carrots, red beet, oil, lemon juice, honey and ginger juice together in a medium bowl.

6. Refrigerate mixture for 1 to 2 hours.

7. Add cilantro to salad just before serving. Mix well and serve.

Red-Beet Salad

Mary Ann Bowman

Ephrata, PA

Makes 6-8 servings

Prep. Time: 15 minutes

1 quart pickled red beets, drained, diced

1 cup finely diced celery

¼ cup finely chopped onions

4 hard-boiled eggs, peeled and chopped

¾ cup salad dressing or mayonnaise

minced fresh parsley, for garnish

1. Drain red beets. Place in serving bowl.

2. Add celery, onions and eggs.

3. Add salad dressing. Sprinkle with minced parsley.

Tips:

1. Add more or less salad dressing.

2. This salad looks nice on a bed of salad greens, too.

Elegant Beets

Susan Segraves

Lansdale, PA

Makes 6 servings

Makes 3 cups

Prep. Time: 15 minutes

Baking Time: 8 minutes

Chilling Time: 3 hours

½ cup coarsely chopped walnuts

2 15-oz. cans sliced beets

2 Tbsp. apple cider vinegar

1½ tsp. Dijon mustard

½ tsp. sugar

¼ cup olive oil

½ cup crumbled blue cheese

parsley sprigs, for garnish

1. Spread walnuts on baking sheet. Toast walnuts at 350° for 8 minutes. Set aside.

2. Drain beets and place in shallow serving dish.

3. Mix vinegar, mustard, sugar and olive oil by vigorously shaking in a jar with a tight-fitting lid.

4. Add dressing to beets and toss well. Cover. Marinate in refrigerator for at least 3 hours.

5. Just before serving, top with toasted walnuts and blue cheese. Garnish with parsley.

Thai Carrot Salad with Peanuts

Janice Sams

Lancaster, PA

Makes 4 servings

Prep. Time: 20-25 minutes

Standing Time: 15-20 minutes

¼ cup rice vinegar

3 Tbsp. fresh lime juice

1 Tbsp. fresh orange juice

1 Tbsp. grated orange zest

1 Tbsp. chopped fresh cilantro

3 Tbsp. pure maple syrup

¼ tsp. red chili flakes, or to taste

salt, to taste

black pepper, to taste

3 cups grated carrots

1 cup chopped peanuts

fresh mint, finely chopped, as garnish

1. In a food processor, blend vinegar, lime juice, orange juice, zest, cilantro and maple syrup.

2. Add chili flakes, adding them a little at a time, to taste for hotness. Add salt and pepper if you wish.

3. Place carrots in salad bowl. Add half the dressing, saving the rest for another use.

4. Marinate the salad for 15-20 minutes before serving.

5. Garnish with chopped peanuts and mint.

Variation:

Serve in lettuce cups for attractive presentation. Use the top half of a romaine lettuce heart.

Go-Alongs:

• This is good with a vegetarian curry served with rice.

• It’s also a good side dish with veggie burgers, in place of slaw.

Carrot and Raisin Salad

Judy Newman

St. Marys, ON

Makes 4 servings

Makes 4 cups

Prep. Time: 15 minutes

¼ cup mayonnaise

¼ cup apple juice

2 cups shredded carrots

1 apple, shredded

¾ cup raisins

1. Mix mayonnaise and apple juice in serving bowl. Add carrots and apples. Stir gently.

2. Cover and chill until serving time.

3. Add raisins and serve.

Sweet ’n’ Hot Carrots & Zucchini

Marilyn Kurtz

Willow Street, PA

Makes 4-6 servings

Prep. Time: 25 minutes

Cooking Time: 5 minutes

Chilling Time: 3-4 hours

½ cup sugar

½ cup white wine vinegar

¼-½ tsp. dried crushed red pepper

1 garlic clove, minced

2 carrots

2 medium zucchini, about 2” in diameter

1. Whisk together sugar, vinegar, red pepper and garlic until sugar dissolves.

2. Peel carrots and slice into ⅛”-thick discs. Then cut into ¼”-long strips. There should be 2 cups.

3. Cook in boiling water for 2 minutes, then drain.

4. Add to vinegar mixture and refrigerate for several hours.

5. Slice zucchini the same way as the carrots. There should be 2 cups.

6. Do not cook the zucchini so it stays crunchy. Add zucchini to vinegar mixture just before serving.

Tip:

A nonfat salad that has some kick to it!

Go-Along:

• Great with cheese pizza!

Potluck Salad

Betty Moore

Avon Park, FL

Makes 8-10 servings

Prep. Time: 20 minutes

Chilling Time: 12 hours

1 medium head cauliflower, cut in florets

1 bunch broccoli, cut in florets

2 cups cherry tomatoes

2 medium carrots, sliced

6-oz. can pitted small ripe olives, drained

1 cup Italian vinaigrette dressing

1-oz pkg. Italian salad dressing mix

1 cup crumbled feta cheese

1. In large bowl, combine cauliflower, broccoli, tomatoes, carrots and olives.

2. In separate bowl, combine Italian dressing and dressing mix. Beat well.

3. Pour over vegetables and toss to coat.

4. Cover. Refrigerate overnight.

5. Toss again before serving.

6. Stir in feta cheese.

Broccoli Salad

Elaine Vigoda

Rochester, NY

Makes 4 servings

Prep. Time: 15 minutes

Chilling Time: 1 hour

4 cups fresh broccoli florets, coarsely chopped

½ cup dried cranberries

½ cup finely chopped sweet Vidalia onion

3 Tbsp. red wine vinegar

¼ cup sugar

¼ cup olive oil

¼ cup mayonnaise

1 Tbsp. prepared mustard

½ cup dry roasted peanuts

1. Combine broccoli, dried cranberries and onions in a large bowl.

2. In a separate bowl, whisk together vinegar, sugar, oil, mayonnaise and mustard.

3. Toss dressing with salad.

4. Chill for 1 hour.

5. Add peanuts just before serving.

Save counter space by mounting brackets on the wall under the top cabinets and hang baskets holding your spatulas and wooden spoons from them. They save space and keep utensils readily accessible.

Doreen Bishop, Harrisburg, PA

Vegetable Salad

Bonnie Lahman

Broadway, VA

Makes 10 servings

Prep. Time: 30 minutes

Cooking Time: 10 minutes

Standing Time: 30 minutes

Chilling Time: 12 hours

1½ cups frozen mixed vegetables

1 cup diced celery

½ medium onion, diced

1 small green bell pepper, diced

2 cups cooked dark red kidney beans, rinsed and drained

1 cup sugar or Splenda

3 Tbsp. flour

½ cup water

½ cup vinegar

3 Tbsp. prepared mustard

½ tsp. salt

1. In a saucepan, cook mixed vegetables and bring to a boil. Boil one minute.

2. Drain. Plunge in cold water to cool. Drain well.

3. Add celery, onions, bell pepper and beans to drained vegetables.

4. To make dressing, whisk sugar, flour, water, vinegar, mustard and salt in saucepan.

5. Cook dressing over medium heat. Cook and stir until it boils and thickens.

6. Cool at least 30 minutes.

7. Mix cooled dressing with vegetables. Refrigerate overnight.

Tips:

1. You can cook the dressing in the microwave.

2. This recipe may also be used as relish.

Go-Along:

• Baked potato or mashed potatoes. Baked apples.

Confetti Bean Salad

Betty Moore

Avon Park, FL

Makes 12 servings

Prep. Time: 15 minutes

Chilling Time: 12 hours

16-oz. can kidney beans, rinsed and drained

15-oz. can garbanzo beans, rinsed and drained

15-oz. can black beans, rinsed and drained

15-oz. can whole-kernel corn, drained

½ cup minced fresh parsley or cilantro

½ cup diced orange or red bell pepper

½ cup diced green bell pepper

¼ cup diced onions

1 small jalapeño pepper, seeded, finely chopped

2 garlic cloves, minced

½ cup red wine vinegar

¼ cup olive oil or canola oil

1 tsp. chili powder

½ tsp. sugar

1. In a large bowl, combine beans, corn, parsley, red pepper, green pepper, onions, jalapeño pepper and garlic.

2. Pour vinegar, oil, chili powder and sugar into a jar.

3. Closely tightly. Shake to mix.

4. Pour over bean mixture and toss to mix.

5. Cover. Refrigerate overnight.

6. Serve with slotted spoon.

Tip:

Great for family gatherings or potluck meals.

Puerto-Rican Bean Salad

Tamera Baker

Lafayette, IN

Makes 4 servings

Prep. Time: 15 minutes

Chilling Time: 2 hours

15-oz. can black beans, rinsed and drained

15-oz. can pinto beans, rinsed and drained

1-1½ cups frozen corn

1 green bell pepper, chopped

1 red onion, chopped

1 rib celery, chopped

½ bunch fresh parsley, chopped

½ bunch cilantro, chopped

juice from 1 lime

zest from 1 lime, optional

2 Tbsp. olive oil

2 Tbsp. vinegar

½ tsp. salt

1 Tbsp. sugar or stevia

¾ tsp. chili powder

¼ tsp. dried oregano

1. Combine black beans, pinto beans, corn, pepper, onions, celery, parsley and cilantro. Mix well.

2. Combine lime juice, optional zest, oil, vinegar, salt, sugar, chili powder and oregano. Mix well.

3. Add oil mixture to beans. Refrigerate at least 2 hours before serving.

Feta and Vegetable Rotini Salad

Betty Moore

Avon Park, FL

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 10-15 minutes

3 cups uncooked tri-colored rotini

1 cup cherry tomatoes, halved, or grape tomatoes

½ cup sliced black olives

1 cup unpeeled, chopped cucumber

1 small onion, finely chopped

½ cup zesty Italian dressing

1 cup crumbled feta cheese

1. Cook rotini according to package directions. Drain. Rinse with cold water until cooled. Drain well.

2. In bowl, toss rotini, tomatoes, olives, cucumbers and onions.

3. Add dressing. Toss to mix.

4. Add feta cheese and mix well.

5. Cover and refrigerate until serving time.

Variation:

You can add shredded carrots or sliced radishes, too.

Spinach Pasta Salad

Donna Reinford

Smoketown, PA

Makes 10-12 servings

Prep. Time: 30 minutes

Cooking Time: 15 minutes

4 cups spiral pasta, uncooked

4 cups torn fresh spinach

2½ cups sliced celery

2 cups halved green grapes

1 cup trimmed, halved fresh snow peas

1 medium tomato, chopped

3 green onions, sliced

½ cup vegetable oil

¼ cup sugar

2 Tbsp. vinegar

2 Tbsp. minced fresh parsley

1 tsp. salt

1 tsp. lemon juice

½ tsp. onion, finely chopped

1. Cook pasta according to package directions. Drain. Place under running cold water until cool. Drain well.

2. In a large bowl, combine spinach, pasta, celery, grapes, peas, tomato and green onions.

3. In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, lemon juice and ½ tsp. onions.

4. Pour over salad and toss to coat. Serve immediately.

Linguini Salad

Carol Sherwood

Batavia, NY

Makes 6-8 servings

Prep. Time: 30 minutes

Cooking Time: 10-15 minutes

Chilling Time: 1-12 hours

1 lb. uncooked linguini

8-oz. bottle zesty Italian salad dressing

half of a 2.6-oz. bottle Salad Supreme seasoning

½ small red onion, diced

1 green bell pepper, diced

2 small cucumbers, diced

1. Boil linguine until al dente. Drain.

2. Mix linguine, salad dressing, salad seasoning and onions.

3. Marinate at least 1 hour or overnight.

4. Toss with peppers and cucumbers just before serving.

Tip:

To make your own version of Salad Supreme Seasoning, mix 1½ tsp. sesame seeds, 1 tsp. paprika, ¾ tsp. salt, ½ tsp. poppy seeds, ½ tsp. celery seed, ¼ tsp. garlic powder, ¼ tsp. coarsely ground black pepper, dash cayenne pepper, 2 Tbsp. grated Romano cheese. Store in refrigerator in tightly covered jar. Use the entire batch to equal the half-jar called for in this recipe, if you wish.

Bedspring Salad

Mary Reichert

O’ Fallon, MO

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 10-15 minutes

Chilling Time: 3 hours

3 green onions, sliced

1 carrot, grated

1 cucumber, diced

½ green bell pepper, diced

1-lb. box uncooked spiral pasta

1 cup mayonnaise

2 Tbsp. lemon juice

1 Tbsp. vinegar

1½ Tbsp. French dressing

2 Tbsp. milk

1 tsp. sugar, optional

1 tsp. salt

pepper, to taste

1. Mix together onions, carrot, cucumber and green pepper. Refrigerate.

2. Cook pasta according to package directions. Drain.

3. In a small bowl, mix mayonnaise, lemon juice, vinegar, French dressing, milk, optional sugar, salt and pepper.

4. Pour dressing over pasta and refrigerate at least 3 hours.

5. Right before serving, add veggies.

Variation:

The amount of veggies can be more or less, according to your taste.

Macaroni Salad

Lucille, Rosalie and Dawn Martin

Barnett, MO

Makes 8-10 servings

Prep. Time: 30 minutes

1 lb. box macaroni, cooked, drained and cooled

6 hard-boiled eggs, peeled and chopped

1 rib celery, diced

1 onion, diced

2 carrots, shredded

1 Tbsp. vinegar

1 Tbsp. prepared mustard

¼ tsp. salt

½ cup sugar

3 Tbsp. milk

1 cup salad dressing or mayonnaise

1. Mix cooked macaroni, eggs, celery, onions and carrots in a large bowl.

2. In a separate bowl, combine vinegar, mustard, salt, sugar, milk and salad dressing.

3. Add to macaroni mixture.

Tip:

This can be made a day before serving.

Shredded Potato Salad

Kris Zimmerman

Lititz, PA

Makes 16-18 servings

Prep. Time: 40 minutes

Cooking Time: 30 minutes

Chilling Time: 4 hours

14 medium or large potatoes, to equal 12 cups grated

12 eggs, hard-boiled and chopped

1½ cups chopped onions

1½ cups chopped celery

⅓ cup grated carrots

3 cups mayonnaise

3 Tbsp. vinegar

3 Tbsp. prepared mustard

4 tsp. salt

2 cups sugar

½ cup milk

1. Peel potatoes. Cook in water to cover in large saucepan until soft. Drain. Set aside to cool and then refrigerate, at least 4 hours.

2. Coarsely shred potatoes with grater or a food processor grating attachment. You should have 12 cups grated potatoes.

3. Put shredded potatoes, eggs, onions, celery and carrots in large bowl.

4. Mix together mayonnaise, vinegar, mustard, salt, sugar and milk in medium bowl. Pour dressing over potatoes.

Tip:

It is important that the potatoes are shredded rather than cubed.

To make your own hash browns, please turn to page 261.

Potato Salad

Sherry Kauffman

Minot, ND

Makes 6-8 servings

Prep. Time: 20-30 minutes

Cooking Time: 25 minutes

Standing Time: 2-4 hours

Chilling Time: 1 hour

6 large red or white potatoes, to equal 6 cups cubed potatoes

10 hard-boiled eggs, chopped

¼ cup chopped green onions

1 cup salad dressing or mayonnaise

½ cup sour cream

2 Tbsp. finely chopped sweet or dill pickles

2 Tbsp. sweet or dill pickle juice

1 tsp. salt

¼ tsp. pepper

1. Cook potatoes with skins on in large pot of boiling salted water for 25 minutes. Drain.

2. Peel potatoes while they are warm. Set aside to cool 2-4 hours.

3. Cube potatoes.

4. Combine, eggs, onions, salad dressing, sour cream, pickles, pickle juice, salt and pepper.

5. Pour over potatoes.

6. Chill 1 hour before serving.

Cornbread Salad

Eunice Kauffman

Alto, MI

Melissa Miller

Bedford, PA

Betty Detweiler

Centreville, MI

Laraine Good

Bernville, PA

Sandra Haverstraw

Hummelstown, PA

Makes 8-10 servings

Prep. Time: 20 minutes

Baking Time: 15-20 minutes for cornbread

Chilling Time: 2 hours

prepared 9 × 9 pan cornbread, divided

15½-oz. can pinto beans, drained, divided

1-2 bell peppers, chopped, divided

4 medium tomatoes, chopped, divided

1-2 large onions, chopped, divided

½ cup chopped sweet pickle, drained, with juice reserved

2 cups shredded cheese, divided

1 cup mayonnaise

black pepper, to taste

1. Crumble half of cornbread into large bowl.

2. Layer half the beans, half the peppers, half the tomatoes, half the onions and half the pickle on top of cornbread.

3. Add 1 cup cheese.

4. Repeat layers.

5. Mix mayonnaise, ¼ cup pickle juice and pepper. Spread on top of salad bowl contents.

6. Sprinkle with remaining cup of cheese.

7. Cover. Chill at least 2 hours before serving.

Variations:

1. Layer all the ingredients, ending with dressing on top. Mix before serving. Omit cheese.

Eunice Kauffman

2. Before assembling the salad, cut the prepared cornbread into cubes. Spread on baking sheet. Bake at 400° for 10 minutes, stirring once. Cool and proceed with salad.

Sandra Haverstraw

3. Add 1 cup sour cream and an envelope of dry ranch dressing mix to the dressing. Omit sweet pickles and pickle juice.

Betty Detweiler

4. Add 2 16-oz. cans corn, drained.

Laraine Good

5. Add 4½-oz can chopped green chilies, ⅛ tsp. ground cumin, ⅛ tsp. dried oregano, and ⅛ tsp. dried sage to the cornbread before baking.

Melissa Miller

To make your own prepared cornbread, please turn to page 261.

Macaroni Coleslaw

Barbara Miller

Boyertown, PA

Makes 16 servings

Prep. Time: 20 minutes

Cooking Time: 10 minutes

Chilling Time: 1 hour

7-oz. pkg. uncooked ring macaroni or ditalini

16-oz. pkg. coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green bell pepper, finely chopped

8-oz. can water chestnuts, drained and chopped

1½ cups reduced-fat mayonnaise or salad dressing

⅓ cup sugar

¼ cup cider vinegar

½ tsp. salt

¼ tsp. pepper

1. Cook macaroni according to package directions. Drain and rinse in cold water. Drain again.

2. Transfer to large bowl.

3. Add coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

4. In small bowl, whisk mayonnaise, sugar, vinegar, salt and pepper together.

5. Pour over salad. Toss to coat.

6. Cover. Refrigerate for 1 hour.

Coleslaw

Bonnie Lahman

Broadway, VA

Makes 8-10 servings

Prep. Time: 25 minutes

1 medium head cabbage, shredded

1 carrot, shredded

1 small onion, grated

1 cup mayonnaise

⅓-½ cup sugar

2 Tbsp. vinegar

1 Tbsp. Dijon mustard

¼ tsp. salt

1. In salad bowl, mix cabbage, carrot and onions.

2. In separate small bowl, mix mayonnaise, sugar, vinegar, mustard and salt.

3. Pour over cabbage mixture. Mix gently.

Tip:

If you prefer a salad with less juice, add dressing just before serving.

Go-Along:

• Macaroni and cheese and mashed potatoes.

Vegetable Cabbage Slaw

Edna Good

Richland Center, WI

Makes 6-8 servings

Prep. Time: 30 minutes

Chilling Time: 2 hours

2 cups shredded cabbage

1 cup chopped celery

1 carrot, shredded

1 cucumber, thinly sliced

1 green bell pepper, chopped

1 small onion, chopped fine

4-6 radishes, thinly sliced, optional

¼ cup sugar

1 tsp. salt

½ tsp. dry mustard

¼ cup cream

3 Tbsp. vinegar or lemon juice

1. Combine cabbage, celery, carrot, cucumber, pepper, onions and radishes. Mix well.

2. Mix sugar, salt, mustard, cream and vinegar or lemon juice in a small bowl.

3. Gently stir into vegetables. Chill at least 2 hours before serving.

Mustard Coleslaw

Betty Moore

Avon Park, FL

Makes 24 servings

Prep. Time: 20 minutes

2 medium heads cabbage, shredded, or 2 1-lb. bags shredded cabbage

1 medium onion, diced

1 medium green bell pepper, diced

1 large carrot, shredded

1 celery rib, finely chopped

¾ cup prepared mustard

¾ cup cider vinegar

½ cup soup cream

½ cup ketchup

¼ cup mayonnaise

1 Tbsp. salt

½ tsp. cayenne pepper

1¼ cups sugar

1. In large bowl, combine cabbage, onions, pepper, carrot and celery.

2. In separate bowl, mix mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne pepper. Blend well.

3. Stir in sugar and mix.

4. Pour desired amount of dressing over vegetables and toss to coat. Refrigerate any leftover dressing.

5. Refrigerate coleslaw until serving time.

6. Serve with slotted spoon.

Sauerkraut Salad

Pauline J. Morrison

St Marys, ON

Wilma Haberkamp

Fairbank, IA

Arnola Siggelkow

Fairbank, IA

Makes 10-12 servings

Prep. Time: 15 minutes

Cooking Time: 10 minutes

Standing Time: 30 minutes

Chilling Time: 24 hours

28-oz. jar sauerkraut, drained

4-oz. can chopped pimento

1 cup diced celery

1 large onion, sliced

1 green bell pepper, diced

⅔ cup vinegar

⅓ cup water

½ cup cooking oil

½ cup sugar

1. Mix sauerkraut, pimento, celery, onions, and pepper lightly.

2. In a saucepan, mix vinegar, water, oil and sugar. Heat to boiling.

3. Cool at least 30 minutes.

4. Pour vinegar mixture over vegetables and toss lightly. Cover tightly.

5. Refrigerate 24 hours before serving.

Tip:

This recipe can be stored in the refrigerator for three weeks or longer.

Pickled Beets

Peggy Howell

Hinton, WV

Makes 8-10 servings

Prep. Time: 5-10 minutes

Cooking Time: 5-10 minutes

3 15-oz. cans sliced beets

½ cup sugar

½ cup vinegar

1 tsp. allspice

salt and pepper, to taste

1. Mix beets, sugar, vinegar and allspice in large pot. Add salt and pepper if you wish.

2. Cover pot. Bring to a boil. Turn off the heat but leave the pot on the burner to cool down.

3. Serve warm or cold. Store in refrigerator.

Tips:

1. Goes with anything. Will keep in the fridge for a long time, but it will probably be eaten first!

2. Marinate peeled hard-boiled eggs along with the beets after they have cooled down.

Pickled Cukes

Mary Kathryn Yoder

Harrisonville, MO

Makes 18-24 servings

Prep. Time: 30 minutes

Chilling Time: 24 hours

7 cups thinly sliced cucumbers

2 tsp. salt

1 cup sliced onions

1 cup sugar

1 cup vinegar

½ tsp. celery seed

1. Mix cucumbers, salt, onions, sugar, vinegar and celery seed.

2. Refrigerate.

3. Stir before serving or freezing.

Sweet Zucchini Pickles

Don Pakis

Wellsville, NY

Makes 12-15 servings

Prep. Time: 30 minutes

Cooking Time: 20-25 minutes

Standing Time: 1 hour

Chilling Time: 4 days

3 small zucchini squash, thinly sliced

1 medium onion, chopped

1 large sweet red pepper, cut into ¼" strips

1 Tbsp. salt

1 cup sugar

¾ cup white vinegar

¾ tsp. mustard seed

¾ tsp. celery seed

¼ tsp. ground dry mustard

1. In a large bowl, combine zucchini, onion, red pepper and salt.

2. Cover and refrigerate for one hour. Drain off the liquid that has accumulated.

3. In a large saucepan, combine sugar, vinegar, mustard seed, celery seed and mustard. Bring to a boil.

4. Add zucchini mixture. Return to boil.

5. Remove from heat. Allow to cool at room temperature for at least an hour.

6. Refrigerate in airtight containers for at least 4 days before serving. The pickles may be stored in the refrigerator for up to 3 weeks.

Lentil Rice Salad

Stephen Zoss

Metamora, IL

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 30 minutes

Chilling Time: 12 hours

½ cup dry lentils

1½ cups water

2 cups cooked rice

1 medium tomato, chopped

¼ cup finely chopped green bell pepper

2 Tbsp. chopped celery

1 medium onion, chopped

¾ cup Italian salad dressing

1. Cook the lentils in the water until tender. Drain and allow to cool.

2. Mix the lentils, rice, tomato, pepper, celery, onions and dressing together.

3. Cover. Chill at least 12 hours to allow the flavors to blend.

Tip:

Use leftover rice to make the preparation time quicker.

Elegant French Lentil Salad

Carol Collins

Holly Springs, NC

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 20 minutes

Chilling Time: 1 hour

1 cup dried green French lentils

2 cups water

¼ cup minced shallots or red onion

¼ cup chopped fresh chives

3 cloves garlic, minced

salt and pepper, to taste

3 Tbsp. extra-virgin olive oil

1 Tbsp. balsamic vinegar

1 tsp. Dijon mustard

1. Cook lentils in medium saucepan of boiling salted water until lentils are tender but still firm to the bite, about 20 minutes. Drain and cool.

2. Add shallots or red onion, chives, garlic, salt and pepper to the cooled lentils.

3. Whisk oil, vinegar and mustard together. Pour over salad and mix.

Tip:

This dressing is also excellent on salad greens. You can double the dressing recipe; just remember the ratio of oil to vinegar is always 3 to 1.

Mediterranean Lentil and Bulgur Salad

Rebekah Zehr

Lowville, NY

Makes 4 servings

Prep. Time: 5-10 minutes

Cooking Time: 30 minutes

Standing Time: 2 hours

¼ cup dry lentils

2 cups water, divided

½ cup dry bulgur wheat

½ cup Italian salad dressing

¼ cup lemon juice

½ Tbsp. chopped fresh mint

1 tsp. dry mustard

1 Tbsp. hot sauce, or to taste

1½ cups cubed cucumbers

1½ cups diced tomatoes

¾ cups green onions, sliced

¼ cup fresh parsley, chopped

⅓ cup feta cheese, crumbled

4-6 cups torn Romaine lettuce

1. Cook lentils in ½ cup water until tender, about 30 minutes. Chill.

2. Place bulgur in heat-proof bowl. Pour 1½ cups boiling water over it. Cover. Allow to sit for up to an hour, until water is absorbed and bulgur is fluffy. Drain any excess water. Chill cooked bulgur.

3. Combine dressing, lemon juice, mint, mustard and hot sauce in a quart canning jar. Screw on lid. Shake vigorously.

4. In a serving bowl, mix together lentils, bulgur, cucumbers, tomatoes, onions, parsley and cheese. Add vinaigrette from jar.

5. Divide lettuce between 4 salad plates. Serve lentil mixture on beds of lettuce.

Tip:

To save prep time, cook lentils and bulgur ahead of time. Mix dressing ingredients and refrigerate. When you need a quick, nutritious meal, this can go on the table with minimum energy. Great at the end of a busy day.

Go-Along:

• Good with a nice warm creamy soup such as tomato or broccoli.

Black Lentil and Couscous Salad

Moreen and Christina Weaver

Bath, NY

Makes 6 servings

Prep. Time: 20 minutes

Cooking Time: 25 minutes

½ cup dry black lentils

5 cups water, divided

¾ cup uncooked couscous

¾ tsp. salt, divided

1 cup quartered cherry tomatoes

⅓ cup finely chopped red onions

⅓ cup finely chopped cucumbers

¼ cup chopped fresh parsley or 1 tsp. dried

1 tsp. grated lemon rind

3 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1. Rinse lentils with cold water and drain.

2. In large saucepan, combine lentils with 4 cups water. Bring to boil, covered.

3. Reduce heat and simmer 20 minutes, or until tender.

4. Drain and rinse with cold water. Drain again.

5. Meanwhile, in medium saucepan, bring 1 cup water to boil.

6. Gradually stir in couscous and ¼ tsp. salt.

7. Remove from heat. Cover. Let stand 5 minutes. Fluff couscous with fork.

8. Add lentils, remaining salt, tomatoes, onions, cucumbers, parsley, lemon rind, lemon juice and olive oil. Stir gently.

9. Serve chilled or at room temperature.

Couscous Salad

Betty Detweiler

Centreville, MI

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 10 minutes

Chilling Time: 2-3 hours

1½ cups vegetable broth

3 tsp. soy sauce, divided

1 tsp. plus 2 Tbsp. olive oil, divided

1 cup uncooked couscous

2 green onions, sliced

1 large red bell pepper, chopped

1½ cups sugar snap peas or snow peas

1 cup broccoli florets

¼ cup lemon juice

¼ tsp. pepper

¼ cup slivered almonds, toasted

1 Tbsp. sesame seeds, toasted

1. Combine vegetable broth, 1 tsp. soy sauce and 1 tsp. olive oil in a small saucepan and bring to a boil.

2. Place uncooked couscous in a large heatproof serving bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with a fork.

3. Stir in the green onions and red sweet pepper. Cover and refrigerate until chilled, 2-3 hours or longer.

4. Place peas in saucepan with ½" water. Bring to boil and steam peas 1 minute. Add broccoli and steam 2 more minutes.

5. Immediately rinse peas and broccoli with cold water to stop cooking. Drain.

6. Combine in a small bowl the lemon juice, remaining 2 Tbsp. olive oil, remaining 2 tsp. soy sauce and pepper. Add to the chilled couscous mixture and mix gently.

7. Gently stir in peas and broccoli.

8. Immediately before serving mix in the almonds and sesame seeds.

9. Serve chilled or at room temperature.

Wheatberry Salad

Elaine Hostetler

Goshen, IN

Makes 4 servings

Prep. Time: 15 minutes

Standing Time: 8 hours or overnight

Cooking Time: 60 minutes

1 cup uncooked wheatberries

½ cup cooked kidney beans

3 medium tomatoes

3 green onions, chopped

3 celery ribs, chopped

¼ cup olive oil

2 Tbsp. red wine vinegar

1 clove garlic, minced

1 tsp. paprika

pepper, to taste

1. Soak wheatberries overnight in 3 cups water. Cook wheatberries 45-60 minutes until soft and water is gone.

2. Allow to cool at least 30 minutes.

3. Mix wheatberries, kidney beans, tomatoes, onions and celery together.

4. In a jar with a lid, mix the oil, vinegar, garlic, paprika and pepper vigorously.

5. Pour over the salad and mix gently. Serve room temperature or chilled.

Tip:

This salad keeps well so it can be made in advance and kept in the refrigerator until needed.

Go-Along:

• Serve on a bed of lettuce.

Wild Rice Salad with Grapes and Almonds

Gloria Yurkiewicz

Washington Boro, PA

Makes 6-8 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

Standing Time: 1 hour

Chilling Time: 2 hours

2 6-oz. boxes long-grain and wild rice

1 Tbsp. vegetable oil

½ cup mayonnaise

2 Tbsp. honey

2 Tbsp. lemon juice

2 Tbsp. vinegar

⅓ cup chopped fresh parsley

⅓ cup sliced green onions

salt and pepper, to taste

2 cups halved grapes, green and red

½ cup sliced almonds, toasted

1. Cook rice according to directions on box, omitting butter.

2. Toss cooked rice with oil to coat. Let cool at least 1 hour. Cover and refrigerate for 2 hours.

3. Whisk mayonnaise, honey, lemon juice and vinegar in a large bowl until smooth.

4. Stir in parsley, green onions, salt and pepper.

5. Add grapes, almonds and dressing to rice. Toss until well coated. Serve chilled.

Tip:

This recipe may be prepared ahead of serving time and chilled in refrigerator.

Go-Along:

• Baked lima beans and green-bean salad.

Roasted cherry tomatoes are a wonderful way to prepare and preserve a surplus of garden cherry tomatoes. They can be frozen, thawed and used in many recipes. They taste delicious on pizza, in salads and in any warm sandwich.

Rebekah Zehr, Lowville, NY

Calico Rice Salad

Shirley Hedman

Schenectady, NY

Makes 8 servings

Prep. Time: 20 minutes

3 cups cooked white or brown rice, cooled

2 cups fresh or frozen corn

15-oz. can black beans, rinsed and drained

¾ cup diced green, red, and yellow bell peppers

½ cup sliced scallions

½ cup chopped cilantro

¼ cup sliced green pimento-stuffed olives

2 Tbsp. extra-virgin olive oil

4 Tbsp. lime juice

salt and pepper, to taste

1. Combine rice, corn, beans, peppers, scallions, cilantro and olives.

2. Mix well.

3. In a small bowl, combine oil, lime juice, salt and pepper.

4. Add oil mixture to rice mixture and mix well. Serve warm, cold or at room temperature.

Fresh Corn and Rice Salad

Melissa Raber

Millersburg, OH

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 10 minutes

4 ears fresh corn, husked and cleaned

1½ cups cooked, cooled rice

1 pint cherry tomatoes, halved

1 cup torn fresh arugula

1 small red onion, cut in thin wedges

1 jalapeño pepper, seeded and thinly sliced

2 Tbsp. rice vinegar or red wine vinegar

2 Tbsp. olive oil

salt and pepper, to taste

1. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn. Run under cold water till cool enough to handle. Drain well.

2. Cut corn off the cob in planks.

3. In a serving bowl, combine rice, tomatoes, arugula, onions, and jalapeño pepper. Add corn on top.

4. Drizzle with vinegar and oil. Season to taste with salt and pepper. Serve at room temperature.

Quinoa Salad

Linda Yoder

Fresno, OH

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 20-25 minutes

Chilling Time: 30 minutes

1 cup uncooked quinoa, regular or red

2 cups water

¼ tsp. salt

½ cup green beans, cut to bite-sized pieces

⅛ tsp. salt

½ cup sliced fresh mushrooms

3 Tbsp. olive oil, divided

1 medium onion, sliced into rings

1 medium red bell pepper, coarsely chopped

½ cup shredded carrots

½ cup coarsely chopped walnuts

3 Tbsp. fresh lemon juice

2 Tbsp. vegetable broth

1 small garlic clove, minced

2 tsp. minced fresh dill

2 tsp. minced fresh mint

¼ tsp. salt, or to taste

¼ tsp. pepper

4 Romaine lettuce leaves

1. Using warm running water, rinse quinoa well in a fine-mesh sieve until little or no saponin (the bitter “soap” on quinoa) foam forms.

2. Bring 2 cups water and ¼ tsp. salt to boil in small saucepan. Stir in quinoa and return to boiling. Reduce heat and cover, simmering about 15 minutes or until tender. Uncover, remove from heat and cool.

3. Prepare and steam the green beans until crisp-tender. Sprinkle with ⅛ tsp. salt. Cool.

4. In medium skillet sauté mushrooms in 2 Tbsp. olive oil just until tender. Cool.

5. In a large bowl combine beans, mushrooms, onion rings, peppers, carrots, walnuts and quinoa.

6. In a bowl combine lemon juice, broth, remaining 1 Tbsp. oil, garlic, dill, mint, salt and pepper. Whisk.

7. Pour on just enough dressing to coat the salad and toss gently. Add salt or pepper as needed.

8. Turn quinoa salad into a salad bowl lined with romaine leaves. Chill about 30 minutes before serving.

Tips:

1. Since red quinoa seems to have less saponins that give a bitter taste, it needs less rinsing. For this reason and because of its attractive color, I use “Inca Red” quinoa.

2. This is a cool, colorful, refreshing and filling dish for a hot summer day, with a minimum of cooking and a maximum of color and flavor.

Go-Alongs:

• Whole grain bread with honey or jam.

• Potato or sweet potato “steak fries.”

• Lightly browned summer and zucchini squash, with onion rings and minced garlic.

Pineapple Quinoa Salad with Sweet Curry Vinaigrette

Jennifer Hoke Bentivogli

Gordonville, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 15 minutes

Chilling Time: 1-2 hours

½ cup uncooked quinoa

2 cups water

3 Tbsp. canola oil

2 Tbsp. apple cider vinegar

2 Tbsp. honey

2½ tsp. curry powder

1 clove garlic, crushed

pinch salt

1½ cups pineapple tidbits, drained

⅓ cup red onion, diced

½ cup carrot, shredded

¼ cups cilantro, finely chopped, plus more for garnish, optional

1. Rinse quinoa well.

2. Place quinoa and water in saucepan. Bring to a simmer, covered. Simmer about 15 minutes. Drain any excess water. Fluff with a fork. There should be about 2 cups cooked quinoa.

3. Chill or cool quinoa before making salad.

4. Combine oil, vinegar, honey, curry powder, garlic and salt together in a small bowl and whisk together until completely combined. Set aside.

5. In a large bowl, combine quinoa, pineapple, onions, carrot and cilantro. Toss together.

6. Add about half of the vinaigrette and fold together until well mixed. Check for flavor and add the rest of the vinaigrette as needed.

7. Garnish with cilantro if you wish. Serve chilled or at room temperature.

Go-Along:

• Serve on its own as a main dish, as a picnic side, or on a bed of fresh greens.

Apple Salad

Susan Henne

Fleetwood, PA

Makes 12 servings

Prep. Time: 20 minutes

Chilling Time: 4-12 hours

6 apples, cored and chopped

1 cup golden raisins

¾ cup dried cranberries

½ cup chopped walnuts

½ cup chopped pecans

salad dressing or mayonnaise

1. Mix apples, raisins, dried cranberries, walnuts and pecans together in a medium mixing bowl.

2. Add enough salad dressing to coat the mixture.

3. Refrigerate for several hours or overnight and serve.

Variation:

Dark raisins can be substituted for the golden raisins.

Peanut Butter Waldorf Salad

Rhonda Freed

Croghan, NY

Makes 4-6 servings

Prep. Time: 15 minutes

⅓ cup salad dressing or mayonnaise

3 Tbsp. milk

¼ cup creamy peanut butter

1 large Red Delicious apple, diced

1 large Yellow Delicious apple, diced

¼ cup chopped celery

1 cup raisins

1 cup chopped walnuts

1. In a small bowl, mix salad dressing, milk and peanut butter together with a whisk.

2. Mix apples, celery, raisins and walnuts in a large bowl.

3. Pour dressing on top and lightly toss to coat.

Waldorf Salad

Arianne Hochstetler

Goshen, IN

Makes 8 servings

Prep. Time: 20 minutes

1 lb. green seedless grapes

2 large red apples, cored and chopped

½ cup seedless raisins

2 celery ribs, diced fine

½ cup low-fat mayonnaise

½ cup vanilla or orange yogurt

¼ cup chopped walnuts

3-4 green outer leaves from Romaine lettuce, chopped

1. Wash and halve grapes.

2. In large salad bowl, combine grapes, apples, raisins and celery.

3. In small cup, stir mayonnaise and yogurt together.

4. Pour over fruit and stir to mix.

5. Add nuts.

6. Serve salad on bed of chopped lettuce.

Tip:

Apples should not be prepared ahead of time since they’ll turn brown.

Go-Along:

• Cheese ball and whole wheat crackers

Desserts

Applesauce Cake with Streusel Topping

Crystal Trost

Singers Glen, VA

Makes 16-20 servings

Prep. Time: 20 minutes

Baking Time: 45-60 minutes

Standing Time: 30-60 minutes

1 stick (½ cup) plus 2 Tbsp. butter, softened, divided

¾ cup sugar

½ cup molasses

2 eggs, well beaten

2 cups all-purpose flour

½ cup whole wheat pastry flour

1 tsp. cinnamon

½ tsp. cloves

½ tsp. nutmeg

½ tsp. salt

1 tsp. baking soda

1½ cups unsweetened applesauce

1-2 cups chopped cranberries or ½ cup chopped nuts

¼ cup rolled oats

¼ cup brown sugar

1. Cream ½ cup butter. Add sugar and molasses and continue to beat until fluffy.

2. Add eggs and beat thoroughly.

3. In another bowl, sift flours, cinnamon, cloves, nutmeg, salt and baking soda together.

4. Add dry ingredients to creamed butter mixture alternately with applesauce, beating thoroughly after each addition.

5. Fold in cranberries or nuts.

6. Pour into greased tube pan.

7. In a food processor, combine oats, sugar and remaining 2 Tbsp. butter. Pulse to combine. Sprinkle on top of cake.

8. Bake at 350° for 45-60 minutes or until pick inserted in middle comes out clean.

9. Cool in pan for 10 minutes and then invert on rack to cool.

Tip:

The topping replaces the icing, so when the cake cools it is ready to serve.

Go-Along:

• A cup of hot tea!

Chopped Apple Cake

Sherri McCauley

Lakeway, TX

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 30-35 minutes

3-4 medium apples, unpeeled, chopped

1 cup sugar

1½ cups all-purpose flour

1 tsp. baking soda

½ tsp. cinnamon

½ cup oil

1 egg, beaten

½ cup chopped nuts

½ cup raisins

1. Put apples in a bowl with sugar. Stir.

2. In another bowl, sift flour, baking soda and cinnamon together.

3. Blend oil and beaten egg into apples.

4. Add dry ingredients all at once and blend well.

5. Stir in nuts and raisins. Mix well.

6. Spread batter in a greased 8 × 8 square baking pan.

7. Bake at 350° for 30-35 minutes, or until tester inserted in middle comes out clean.

Tips:

1. Use an apple slicer to save time on cutting the apples. Feel free to use your favorite nuts to make this recipe your own.

2. If there is any cake left over, store it in the refrigerator for a refreshing treat later.

Go-Along:

• This cake tastes great warm with some vanilla ice cream on top!

William Tell’s Cake

Marlene Graber

Sparta, WI

Makes 12 servings

Prep. Time: 40 minutes

Baking Time: 50 minutes

Standing Time: 10 minutes

8-oz. pkg. cream cheese, softened

2 cups sugar, divided

4 eggs, divided

1 cup canola oil

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

¼ tsp. baking soda

2 cups peeled, chopped apples

1 cup shredded carrots

½ cup chopped nuts

Icing:

½ cup brown sugar, packed

half stick (¼ cup) butter

2 Tbsp. milk

½ cup confectioners sugar

½ tsp. vanilla extract

¼ cup chopped nuts, optional

1. In small bowl, beat cream cheese, ¼ cup sugar, and 1 egg. Set aside.

2. In large bowl, beat oil with remaining 1¾ cups sugar and 3 eggs.

3. Combine flour, baking powder, cinnamon, salt and baking soda. Add to oil mixture and beat.

4. Stir in apples, carrots and nuts.

5. Pour half the batter into a greased and floured 10” fluted bundt pan.

6. Pour cream-cheese mixture evenly over top. Gently pour the remaining batter on top.

7. Bake at 350° for 50-60 minutes, or until toothpick inserted into cake at several places comes out clean.

8. Cool for 10 minutes before inverting onto serving plate.

9. To make icing, in saucepan, bring brown sugar, butter, and milk to boil. Cook and stir for 1 minute.

10. Remove from heat. Stir in confectioners sugar and vanilla.

11. Drizzle over cake, and then sprinkle with nuts if you wish.

Variation:

Try this sauce instead of the drizzled icing:

1 stick (½ cup) butter, ½ cup sugar, ½ cup firmly packed brown sugar, ½ cup whipping cream. Cook and stir together till mixture comes to a boil. Stir in 1 tablespoon vanilla. Sprinkle cake with confectioners sugar, and serve warm sauce alongside with ladle.

Gingerbread

Natalia Showalter

Mt. Solon, VA

Makes 9-12 servings

Prep. Time: 10 minutes

Baking Time: 30-35 minutes

1 stick (½ cup) butter, softened

⅓ cup brown sugar

2 eggs

¾ cup sorghum molasses

2 cups all-purpose flour

1½ tsp. baking soda

½ tsp. salt

1½ tsp. ground ginger

1 tsp. ground cloves

1 cup boiling water

1. In a bowl, mix butter, brown sugar, eggs, molasses, flour, baking soda, salt, ginger, and cloves.

2. Carefully stir in hot water.

3. Place in greased 9 × 13 baking pan.

4. Bake at 350° for 30-35 minutes, or until toothpick inserted in center comes out clean.

Tip:

Serve warm with lemon sauce (see next recipe) or whipped cream.

Lemon Sauce

Natalia Showalter

Mt. Solon, VA

Makes 1½ cups

Prep. Time: 5 minutes

Cooking Time: 10 minutes

½ cup sugar

2 Tbsp. cornstarch

1 cup water

⅛ tsp. salt

2 Tbsp. lemon juice

2 Tbsp. butter

5 drops lemon oil, optional

1. Combine sugar, cornstarch, water and salt in a saucepan.

2. Cook and stir over low heat until thick and clear.

3. Remove from heat.

4. Add lemon juice, butter and lemon oil. Stir until blended.

Tip:

Serve over gingerbread.

Raspberry Angel Food Cake

Mary Jane Musser

Manheim, PA

Makes 10-12 servings

Prep. Time: 25 minutes

Baking Time: 40 minutes

Standing Time: 1-2 hours

16-oz. box angel food cake mix

6-oz. container raspberry yogurt

⅓ cup confectioners sugar

12 oz. frozen whipped topping, thawed

fresh raspberries, for garnish

mint leaves, for garnish

1. Prepare cake mix according to package directions.

2. Bake in tube pan. Cool. Slice cake in half horizontally to make 2 layers.

3. Combine yogurt, sugar, and whipped topping.

4. Spread one cup over bottom. Top with second layer. Frost outside of cake with rest of yogurt mixture. Garnish with raspberries and mint leaves.

5. Cover. Refrigerate cake 1-2 hours before slicing to serve.

Tres Leches Cake with Chile-Cocoa Whipped Cream

Allison Martin

Royal Oak, MI

Makes 16 servings

Prep. Time: 1 hour

Baking Time: 35 minutes

Standing Time: 20 minutes

Chilling Time: 12 hours

vegetable oil

2 cups all-purpose flour, plus more for pan

½ tsp. salt

1 tsp. baking powder

1 stick (½ cup) unsalted butter, at room temperature

1 cup sugar

5 eggs

1½ tsp. vanilla extract

1 cup half-and-half

14-oz. can sweetened condensed milk

12-oz. can evaporated milk

1-oz. square semi-sweet baking chocolate

½ pt. heavy cream

⅛ tsp. cayenne pepper

¼ tsp. cinnamon

1. Lightly oil and flour a 9 × 13 baking pan.

2. In a small mixing bowl, whisk together flour, salt and baking powder. Set aside.

3. With a stand mixer or another large mixing bowl and hand mixer, beat the stick of butter until creamed.

4. Slowly add sugar to butter, continuing to mix on high for about a minute.

5. Add one egg at a time to the mixing bowl, while beating at a medium speed until every egg has been mixed into the batter.

6. Add vanilla extract and mix to combine.

7. Slowly add the flour mixture and mix until just combined.

8. Pour and scrape batter into floured baking pan.

9. Bake at 350° for 20-25 minutes, or until cake tests done. Flip cake out of pan onto cooling rack.

10. Take a fork or a toothpick and poke holes all over the top of the hot cake—corners, middle and sides.

11. Let cool for 20 minutes.

12. Meanwhile, in a medium-sized mixing bowl whisk together half-and- half, sweetened condensed milk and evaporated milk.

13. Transfer cooled cake back to the baking dish. Pour all of the milk mixture over the cake. This should soak into the cake within 3-4 minutes.

14. Cover with plastic wrap and set in the refrigerator overnight.

15. When ready to serve, make the whipped cream topping. Melt baking chocolate in a microwave-safe dish for about a minute, until soft and mostly melted from the inside.

16. Stir. Set aside to cool.

17. In a deep mixing bowl, pour heavy cream, cayenne pepper and cinnamon. Beat on high until stiff peaks form.

18. Add about ¼ cup whipped cream to the dish with the cool, melted chocolate, folding it together until combined.

19. Add the chocolate mixture to the larger bowl of whipped cream. Swirl chocolate through the whipped cream using a table knife, until marbleized.

20. Just before serving each piece of chilled cake, top with whipped cream.

Keep a cake covered so it doesn’t dry out.

Elva Mae Martin, Ephrata, PA

Triple Chocolate Cake and Sauce

Kris Zimmerman

Lititz, PA

Makes 8 servings

Prep. Time: 5 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

18-oz. box chocolate cake mix

2 cups sour cream

3-oz. box instant chocolate pudding mix

¾ cup chocolate chips

¾ cup oil

4 eggs

1 cup water

1. Spray slow cooker with non-stick spray.

2. Combine cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in slow cooker. Stir.

3. Cook on low 6-8 hours.

Tip:

Serve warm with ice cream. It’s like a hot fudge brownie sundae!

Go-Along:

• Ice cream.

Chocolate Peanut Butter Slow-Cooker Cake

Jennifer Freed

Harrisonburg, VA

Makes 12 servings

Prep. Time: 20 minutes

Cooking Time: 2-2½ hours

Ideal slow-cooker size: 4-qt.

1 cup flour

1¼ cups sugar, divided

¼ cup plus 3 Tbsp. cocoa powder, divided

1½ tsp. baking powder

½ cup milk

2 Tbsp. butter or margarine, melted

1 tsp. vanilla

2 cups boiling water

½ cup peanut butter

1. In a large mixing bowl, combine the flour, ½ cup sugar, 3 Tbsp. cocoa powder and baking powder.

2. Whisk in the milk, butter and vanilla, and mix until smooth.

3. Pour into a lightly greased slow cooker.

4. Combine the ¾ cup sugar and ¼ cup cocoa powder.

5. In a separate bowl, combine the boiling water and peanut butter and whisk till smooth.

6. Add to the cocoa and sugar mixture and mix until well combined. Pour over the batter in the slow cooker. Do not stir.

7. Cover. Cook on high for 2-2½ hours, until top is set and slightly puffy.

8. Use a spoon to dish from the slow cooker. Serve warm with ice cream.

Tip:

This is cake and sauce together!

Chocolate Praline Torte

Edna Good

Richland Center, WI

Makes 14-16 servings

Prep. Time: 35 minutes

Baking Time: 1 hour

Standing Time: 1 hour

1 cup brown sugar

1 stick (½ cup) butter

2 cups heavy whipping cream, divided

¾ cup chopped pecans

18¼-oz. pkg. chocolate cake mix

¼ cup confectioners sugar

¼ tsp. vanilla

chocolate curls, optional

1. In a saucepan, combine brown sugar, butter and ¼ cup cream. Stir over low heat just until butter is melted.

2. Divide evenly between two 9” round greased cake pans. Sprinkle with pecans. Set aside.

3. Prepare cake mix according to package directions. Divide batter evenly between the 2 pans, pouring carefully over the pecan mixture.

4. Bake at 325° for 35-40 minutes or until a toothpick inserted in center of cake comes out clean.

5. Cool in pans 10 minutes. Invert onto wire racks and carefully remove cakes from pans to cool completely.

6. Make topping when cakes are cool. For topping, beat remaining 1¾ cups cream in mixing bowl until soft peaks form. Gradually add sugar and vanilla, beating until stiff.

7. Place one cake layer, pecan-side up on serving plate. Spread with half of cream topping.

8. Place second cake layer on top and spread with remaining topping. Top with chocolate curls, if desired.

Tip:

Purchased whipped topping can be substituted for the topping ingredients in this recipe.

Chocolate Date Cake

Sharon Easter

Yuba City, CA

Makes 10-12 servings

Prep. Time: 20 minutes

Baking Time: 30-35 minutes

Standing Time: 30 minutes

1 cup boiling water

1 cup chopped dates, or raisins

1 tsp. baking soda

1 cup sugar

1 cup mayonnaise

2 cups all-purpose flour

3 Tbsp. unsweetened cocoa powder

1 tsp. cinnamon

1 tsp. vanilla

1 cup chopped nuts

1. Place dates and baking soda in a medium mixing bowl.

2. Pour boiling water over dates and baking soda. Let cool.

3. Meanwhile, in a mixing bowl, cream sugar and mayonnaise.

4. Stir in flour, cocoa powder, cinnamon, vanilla and nuts.

5. Add date mixture.

6. Pour into lightly greased 9 × 13 baking pan.

7. Bake at 350° for 30-35 minutes, or until tester inserted in middle comes out clean.

Variations:

1. Pour into tube pan and bake at 350° for 50-55 minutes, or pour into layer pans and bake at 350° for 25-30 minutes.

2. Frost with cream cheese icing if desired. Also pretty dusted with confectioners sugar.

Coconut Buttermilk Pound Cake

Janie Canupp

Millersville, MD

Makes 20 servings

Prep. Time: 30 minutes

Baking Time: 1 hour 35 minutes

1 cup shortening

3 cups sugar

6 eggs

½ tsp. salt

¼ tsp. baking soda

1 cup buttermilk

3 cups all-purpose flour

2 tsp. lemon flakes or lemon zest

1 cup shredded coconut

1. In blender or food processor, mix shortening and sugar until well blended.

2. Add eggs, one at a time, and blend well after each one.

3. Mix salt, baking soda, and buttermilk together in a separate bowl.

4. Add buttermilk mixture alternately with flour to egg mixture.

5. Beat well after each addition.

6. Stir in lemon and coconut.

7. Place batter in greased and floured tube pan.

8. Bake at 325° for 1 hour and 35 minutes, or until cake tests done.

Hawaiian Wedding Cake

Lucille, Rosalie and Dawn Martin

Barnett, MO

Makes 12-15 servings

Prep. Time: 25 minutes

Baking Time: 40 minutes

Standing Time: 2 hours

1 cup milk

18-oz. pkg. yellow cake mix

3-oz. pkg. instant vanilla pudding

8 oz. cream cheese, softened, cut in cubes

20-oz. can crushed pineapple, drained

8-oz. container whipped topping

flaked coconut, optional

1. Put milk in small saucepan. Heat until steaming and just breaking into a simmer. Remove from heat. Set aside to cool.

2. Bake cake according to package directions in 9 × 13 baking pan.

3. Cool completely.

4. Beat cooled milk and pudding together and slowly add cream cheese. Mix until smooth.

5. Spread on cooled cake.

6. Layer pineapple over pudding mixture.

7. Top with whipped topping.

8. Sprinkle with coconut.

Waldorf School Birthday Cake

Leanne Yoder

Tucson, AZ

Makes 12 servings

Prep. Time: 30 minutes

Baking Time: 35-45 minutes

1 cup oil

1 cup honey

1⅔ cups vanilla yogurt

4 tsp. vanilla

1 tsp. baking soda

2 cups pastry flour

2 cups whole wheat flour

1. Mix together the oil, honey, yogurt and vanilla in a large mixing bowl.

2. In another good-sized bowl, sift the dry ingredients together.

3. Mix the dry ingredients into the wet ingredients, until everything is evenly blended.

4. Pour batter into an oiled bundt or tube pan.

5. Bake for 35-45 minutes at 350° until golden brown. Cool.

Tip:

A wholesome alternative to the sugary cake with ice cream that is so often served at festive occasions.

Go-Along:

• Serve with heavy whipping cream and slices of the birthday celebrant’s favorite fresh fruit or berries. Or serve warm, in a bowl with milk or cream.

Buttermilk Banana Pineapple Cake

Susie Shenk Wenger

Lancaster, PA

Makes 14-16 servings

Prep. Time: 20 minutes

Baking Time: 25-45 minutes

Standing Time: 1-2 hours

2¼ cups all-purpose flour

¼ cup flax meal or oat bran

1 tsp. cinnamon

½ tsp. ginger

1¼ cups sugar

1½ tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup mashed bananas (about 3 whole bananas)

¾ cup crushed pineapple, drained

¾ cup buttermilk

1 stick (½ cup) softened butter

1 tsp. vanilla

2 eggs

Frosting:

5 Tbsp. butter, softened

8-oz. pkg. cream cheese, softened

1 tsp. vanilla

1½ cups confectioners sugar

½ cup chopped pecans, toasted

sprinkle of cinnamon

1. Grease and lightly flour baking pans—either one 9 × 13 pan or two round 9” pans.

2. In large bowl, mix flour, flax meal, cinnamon, ginger, sugar, baking powder, baking soda and salt.

3. In separate bowl, place banana, pineapple, buttermilk, butter and vanilla. Mix with an electric mixer for 2 minutes. Stir in eggs.

4. Stir together the two mixtures until just mixed.

5. Pour into prepared pan(s).

6. Bake at 350° for 25 minutes if using 2 round 9” pans. Increase time to 45 minutes if using a 9 × 13 pan. Bake until toothpick inserted in middle comes out clean.

7. Cool.

8. For frosting, combine butter, cream cheese, vanilla and confectioners sugar.

9. Spread on cake.

10. Top with pecans and a sprinkle of cinnamon.

Tips:

1. This is a very dense cake. Make sure the toothpick comes out clean in the center or the cake will be too wet.

2. I put ripe bananas in my freezer and when I have 3 or 4, I am ready to make this cake.

Peach Dessert

Lois Stoltzfus

Honey Brook, PA

Makes 12-14 servings

Prep. Time: 10 minutes

Baking Time: 40-45 minutes

1 quart or 29-oz. can sliced peaches

1 box brittle or yellow cake mix

1 stick (½ cup) butter, melted

½ cup flaked coconut

½ cup chopped pecans

1. Place peaches and juice in 9 × 13 baking pan.

2. Spread dry cake mix over fruit.

3. Pour melted butter on top. Sprinkle with coconut and pecans.

4. Bake at 350° for 40-45 minutes, or until toothpick inserted in center comes out clean.

Tip:

A substitute for cake mix: 1½ cups sugar, 2¼ cups all-purpose flour, 2½ tsp. baking powder, ½ tsp. salt. You can reduce the sugar if you wish. You can also replace some of the all-purpose flour with whole wheat pastry flour.

Go-Along:

• Ice cream.

Maple Peach Crumble Pie

Judy Newman

St. Marys, ON

Makes 8 servings

Prep. Time: 30 minutes

Baking Time: 45-50 minutes

½ cup flour

½ cup maple sugar or brown sugar

½ tsp. cinnamon

¼ cup butter-flavored shortening

3 eggs

1 Tbsp. lemon juice

¼ cup maple syrup

2 20-oz. cans peaches, sliced and drained

⅓ cup sliced almonds

9" unbaked pie shell

1. In a small mixing bowl, combine flour, sugar and cinnamon.

2. Cut in shortening with a pastry cutter. Set aside.

3. To make filling beat eggs, lemon juice and syrup together in a medium mixing bowl.

4. Fold in peaches.

5. Pour into pie shell. Top with flour mixture and almonds.

6. Bake at 375° for 45-50 minutes, or until set and lightly browned.

Oatmeal Coconut Pie

Karen L. Gingrich

Bernville, PA

Makes 6-8 servings

Prep. Time: 10 minutes

Baking Time: 45-50 minutes

2 eggs

½ cup white sugar

½ cup brown sugar

1 stick (½ cup) melted butter

1 tsp. vanilla

1 cup milk

¾ cup rolled oats

1 cup shredded coconut

9" unbaked pie shell

1. In a bowl, mix eggs, sugars, butter, vanilla, milk, oats and coconut.

2. Pour into unbaked pie shell.

3. Bake at 350° for 45-50 minutes, or until set in the middle.

Go-Along:

• This tastes like pecan pie. Serve warm with ice cream or milk.

Always put a pinch of love in each recipe!

Bonnie Lahman, Broadway, VA

Quick Apple Pie

Vivian Benner

Dayton, VA

Makes 6 servings

Prep. Time: 30 minutes

Baking Time: 30-35 minutes

5 Macintosh apples, peeled and sliced

1 Tbsp. plus 1 cup sugar, divided

1 tsp. cinnamon

1 stick (½ cup) butter, softened

1 egg, beaten

1 tsp. vanilla

1 cup flour

½ cup chopped nuts

whipped cream or ice cream, optional

1. In a large bowl, combine apples, 1 Tbsp. sugar and cinnamon.

2. Transfer to a greased 9” pie plate.

3. In a small bowl, cream the butter and 1 cup sugar with an electric mixer.

4. Beat in egg and vanilla.

5. Add flour. Mix well until blended.

6. By hand, stir in the nuts.

7. Spread mixture over apples.

8. Bake at 350° for 30-35 minutes, or until apples are tender and crust is brown.

9. Serve warm with whipped cream or ice cream.

Creamy Apple Pie

Mary Hackenberger

Thompsontown, PA

Makes 8 servings

Prep. Time: 45 minutes

Baking Time: 45 minutes

1 stick (½ cup) plus 1 Tbsp. butter, at room temperature, divided

¾ cup plus 2 Tbsp. sugar, divided

1 tsp. vanilla, divided

1 cup flour

8-oz. pkg. cream cheese, at room temperature

1 egg

4 cups thinly sliced apples, peeled or unpeeled

½ tsp. cinnamon

½ cup chopped pecans

1. To make crust, use an electric mixer to beat 1 stick butter, ¼ cup sugar and ½ tsp. vanilla in mixing bowl.

2. Gradually add flour, until mixture forms soft dough.

3. Press into bottom and up sides of a deep-dish 9" pie pan.

4. In a mixing bowl, use an electric mixer to beat cream cheese, 2 Tbsp. sugar, egg and remaining ½ tsp. vanilla.

5. Spread cream cheese mixture evenly over crust.

6. By hand, gently mix together apples, cinnamon, and remaining ½ cup sugar.

7. Layer apple filling evenly over cream-cheese filling.

8. Dot with remaining one tablespoon butter. Sprinkle with nuts.

9. Make a loose tent of foil to cover pie while baking.

10. Bake at 400° for 15 minutes. Lower heat to 350° and bake an additional 20 minutes. Remove foil tent. Bake 10 minutes longer, or until apples are done.

Frosty Mocha Pie

Leah Hersberger

Dundee, OH

Makes 8-10 servings

Prep. Time: 25 minutes

Chilling Time: 4 hours

Standing Time: 15 minutes

4 oz. cream cheese, at room temperature

¼ cup sugar

¼ cup unsweetened baking cocoa

1 tsp. instant coffee granules

⅓ cup milk, at room temperature

1 tsp. vanilla extract

12 oz. frozen whipped topping, thawed

9” graham-cracker crust

chocolate syrup for garnish, optional

crushed candy bars for garnish, optional

1. In large mixing bowl, beat cream cheese, sugar and cocoa with an electric mixer until smooth.

2. In a small bowl, dissolve coffee in milk.

3. Stir coffee mixture and vanilla into cream cheese mixture.

4. Gently fold in whipped topping.

5. Pour into crust.

6. Cover. Freeze for 4 hours.

7. Remove from freezer 15 minutes before serving.

8. Drizzle with chocolate syrup and sprinkle with crushed candy bars if you wish.

Tip:

This can be made ahead and kept in the freezer for up to a week, tightly covered.

Variation:

Add 8 ounces instead of 4 ounces of cream cheese if you wish.

Pecan Pumpkin Pie

Nancy Leatherman

Hamburg, PA

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 50 minutes

3 eggs, slightly beaten

1 cup sugar

½ cup corn syrup

1 cup cooked pumpkin

¼ tsp. salt

1 tsp. vanilla

½ tsp. cinnamon

9" unbaked pie shell

1 cup chopped pecans

1. In a mixing bowl, mix eggs and sugar.

2. Add syrup, pumpkin, salt, vanilla and cinnamon.

3. Beat well.

4. Pour into 9” pie shell.

5. Sprinkle with pecans.

6. Bake at 425° for 15 minutes.

7. Reduce heat to 350° and bake 30 minutes, or until set in the middle.

Lemon Pie a la Mode

Joyce Nolt

Richland, PA

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 20 minutes

Standing Time: 30-60 minutes

Chilling Time: 3-5 hours

⅓ cup (5⅓ Tbsp.) butter

⅓ cup lemon juice

¾ cup sugar

pinch of salt

3 eggs, beaten

10” baked pie crust

1 quart vanilla ice cream, softened

2-3 cups frozen whipped topping thawed, or whipped cream

1. Prepare a double boiler (or place a heatproof bowl over a saucepan of simmering water; the bowl should fit with no gap and without touching the water).

2. Place butter in top of double boiler to melt.

3. When butter is melted, add lemon juice, sugar and pinch of salt.

4. Stirring constantly, slowly add beaten eggs.

5. Cook in double boiler until mixture is thick and smooth, stirring constantly.

6. Remove from heat. Set aside to cool to room temperature, 30-60 minutes.

7. Spoon into pie crust. Cover. Freeze for 2-4 hours, or until firm.

8. Remove from freezer and top with softened ice cream and whipped topping. Cover tightly.

9. Return to freezer for at least an hour before serving.

Tip:

Use chopped nuts, toasted coconut, or a drizzle of chocolate syrup to garnish if you wish.

One of the best ways I know of to simultaneously improve your household members’ nutritional status, nurture the environment, and stimulate a local micro-business is to join your local community-supported agriculture (CSA) movement. CSA farms across the nation provide a weekly delivery of sustainably grown produce to subscribing consumers. The locally and organically grown fruits and vegetables that we receive from the Tucson CSA, together with their accompanying recipes, have introduced delicious variety to our family’s table.

Leanne Yoder, Tucson, AZ

Lemon Cheesecake

Meg Suter

Goshen, IN

Makes 8 servings

Prep. Time: 20-25 minutes

Baking Time: 50-55 minutes

Standing Time: 1 hour

Chilling Time: 2-24 hours

1¼ cups crushed graham crackers (about 10 whole crackers)

¾ cups crushed gingersnaps (about 15 cookies)

¼ cup sugar

5 Tbsp. buttery spread

4½ tsp. egg substitute

6 Tbsp. water

24 oz. non-dairy cream cheese, softened and cut in small cubes

1 cup sugar

½ tsp. vanilla

4-6 Tbsp. fresh lemon juice

2 Tbsp. lemon zest

fresh strawberries for serving, optional

1. In a food processor, crush graham crackers and gingersnaps. Add sugar and buttery spread. Pulse until mixed.

2. Press into a lightly oiled 9-inch springform pan.

3. Bake crust at 350° for 10 minutes, until golden. Set aside to cool.

4. Using electric hand mixer in a large bowl, whip egg substitute and water together until thick and creamy.

5. Beat in cream cheese for 30 seconds—don’t go longer!

6. Beat in sugar, vanilla, lemon juice and lemon zest just until smooth. Don’t overbeat—this will cause cracking on the surface during baking.

7. Pour batter into crust. Smooth top with a spatula.

8. Bake at 350°, until center barely jiggles when pan is tapped, 50-55 minutes. It is fine if it puffs up a bit and turns golden brown; it will settle as it cools.

9. Cool completely in pan on rack for at least one hour.

10. Refrigerate for at least two hours, but preferably 24 hours, before serving. This is lovely garnished with strawberries when ready to serve.

No-Bake Chilled Cherry Pie

Frances L. Kruba

Dundalk, MD

Makes 8 servings

Prep. Time: 20 minutes

Chilling Time: 4 hours

15-oz. can sweetened condensed milk

juice of 2 lemons

zest of 1 lemon

¼ cup sugar

14½-oz. can red cherries, drained

1 cup chopped nuts

2 cups whipped cream, divided

10” graham-cracker pie crust or 9” deep-dish graham-cracker pie crust

1. In a mixing bowl, mix milk, lemon juice, lemon zest and sugar.

2. Add cherries and nuts.

3. Fold in 1 cup whipped cream. Pour into pie crust.

4. Top with remaining 1 cup whipped cream. Cover.

5. Refrigerate 4 hours before serving.

Apricot Crisp

Teresa Martin

Strasburg, PA

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 3½-4 hrs

Ideal slow-cooker size: 4-qt.

½ cup quick oats

⅓ cup brown sugar, packed

¼ cup all-purpose flour

¼ cup wheat germ, toasted

¼ cup finely chopped almonds

½ tsp. salt

2 Tbsp. cold butter

2 Tbsp. milk

1 Tbsp. sugar

¾ tsp. ground ginger

2 14-oz. cans apricot halves in juice, drained

¾ tsp. almond extract

1 tsp. chopped crystallized ginger, optional

frozen yogurt, optional

1. Combine oats, brown sugar, flour, wheat germ, almonds and salt in a medium bowl. With 2 knives or a pastry cutter, cut in butter until mixture resembles coarse crumbs.

2. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

3. Mix granulated sugar and ginger in medium bowl.

4. Add apricots and almond extract. Toss to coat. Transfer apricot mixture to greased slow cooker.

5. Sprinkle with crumb topping. Lightly spray with nonstick spray.

6. Cover. Cook on high until topping is crisp and begins to brown, about 3½-4 hours.

7. Top with frozen vanilla yogurt and crystallized ginger if you wish

Build your menu around vegetables and fruits when they are in season—they tend to be less expensive.

Susan Heil, Strasburg,, PA

Texas Peach Cobbler

Edna Good

Richland Center, WI

Makes 9 servings

Prep. Time: 20 minutes

Baking Time: 50 minutes

6 Tbsp. butter

1¼ cups all-purpose flour

¾ cup, plus 2 Tbsp., sugar, divided

2 tsp. baking powder

⅛ tsp. salt

dash cinnamon

1 tsp. vanilla, divided

1 cup milk

4 cups peaches, peeled and sliced

1 tsp. lemon juice

1. Turn oven on to 350°. Place butter in 8 × 8 baking dish. Place dish in oven to melt butter.

2. In mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ½ tsp. vanilla and milk. Stir just until combined.

3. Spoon batter over melted butter. Do not mix!

4. In a bowl, combine peaches, 1 Tbsp. sugar, lemon juice and remaining ½ tsp. vanilla.

5. Spoon peach mixture over batter, gently pressing peaches into batter.

6. Bake at 350° for 40 minutes.

7. Sprinkle with remaining 1 Tbsp. sugar and bake 10 minutes longer.

Aunt Annabelle’s Fruit Cobbler

Shirley Unternahrer

Wayland, IA

Makes 12 servings

Prep. Time: 15-20 minutes

Baking Time: 45 minutes

6 cups diced rhubarb, blueberries, blackberries, or cherries

2½ cups sugar, divided

2 cups plus 2 Tbsp. all-purpose flour, divided

1 tsp. salt

⅓ cup canola oil

2 tsp. baking powder

1 cup milk

2 Tbsp. flour

scant 2 cups boiling water

1. Spread fruit across bottom of greased 9 × 13 baking pan.

2. In a mixing bowl, mix 1 cup sugar, 2 cups flour, salt, oil, baking powder and milk. Mix until smooth.

3. Pour evenly over fruit.

4. Next mix remaining 1½ cups sugar with remaining 2 Tbsp. flour.

5. Sprinkle mixture over dough.

6. Slowly and evenly pour boiling water over top. Do not stir!

7. Bake at 375° for 40-50 minutes, until lightly browned.

Variation:

You can use fruit such as peaches, but then reduce fruit amount to 5 cups instead of 6.

Go-Along:

• Top with ice cream or milk, or milk substitute.

Pineapple Bread Pudding

Janie Canupp

Millersville, MD

Makes 10 servings

Prep. Time: 15 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 4-qt.

2 Tbsp. flour

⅓ cup sugar

3 eggs

2 8-oz. cans chunky pineapple, with juice

6 slices bread

5⅓ Tbsp. (⅓ cup) butter

1. Mix flour, sugar and eggs until smooth. Stir in pineapple and juice. Set aside.

2. Break bread in small chunks and place in greased slow cooker.

3. Melt butter and pour over bread.

4. Pour pineapple mixture over bread.

5. Cover and cook on low for 2-3 hours, until brown and firm.

Tip:

Good for breakfast, too!

Fruit Pudding

Betty Sue Good

Broadway, VA

Makes 6 servings

Prep. Time: 15 minutes

Baking Time: 45 minutes

1 cup sugar

2 eggs

¾ tsp. soda

½ cup sour cream or plain yogurt

½ tsp. salt

1¾ cups all-purpose flour

2 cups canned fruit, drained

1. Mix sugar and eggs in a large bowl.

2. In a separate bowl mix soda and sour cream together. Add to egg mixture, along with salt and flour. Mixture will be stiff.

3. Gently stir in fruit.

4. Pour into 7½ × 11 greased baking pan.

5. Bake at 350° for 45 minutes.

Tip:

Substitute whole wheat pastry flour for part or all of the all-purpose flour.

Go-Along:

• Serve warm with cream or ice cream.

Fruit Mixture Crisps

Willard Swartley

Elkhart, IN

Makes 6-8 servings

Prep. Time: 30 minutes

Baking Time: 40 minutes

2 cups sour cherries, peaches or rhubarb

3 cups mulberries or blackberries, or 2 cups strawberries

½-¾ cup sugar, according to your taste preference

¾ cup water

3 Tbsp. cornstarch or minute tapioca

1¾ cups quick oats

1 cup flour

¾ cup brown sugar

½ tsp. baking soda

3 Tbsp. butter, softened

½ cup chopped walnuts

1. Pit the sour cherries. Cut up chosen fruits.

2. In a saucepan over low heat, cook the chosen fruits, sugar, water and cornstarch until thickened.

3. Pour into a greased 2-quart casserole dish.

4. Mix together oats, flour, brown sugar, baking soda, butter and nuts. Sprinkle over top of casserole dish.

5. Bake at 350° for 30 minutes, or until top is slightly browned and edges are bubbling.

Go-Along:

• Serve warm, topped with frozen yogurt or ice cream.

1-2-3 Apple Crisp

Lavina Hochstedler

Grand Blanc, MI

Makes 8 servings

Prep. Time: 15 minutes

Baking Time: 35-45 minutes

8 apples, peeled and cored

1½ cups brown sugar

1 cup all-purpose flour

1 cup quick or rolled oats

1 tsp. cinnamon

1 tsp. nutmeg

1 stick (½ cup) butter, softened

1. Lightly grease a 9 × 13 glass baking pan.

2. Cut apples into slices and layer in bottom of pan.

3. In a medium bowl, mix together brown sugar, flour, oats, cinnamon and nutmeg.

4. Cut in butter with a pastry blender until crumbly.

5. Sprinkle mixture over apples.

6. Bake at 375° for 35-45 minutes, or until the top is browned.

Tip:

Because of using a glass pan, I often like to cook this in the microwave for 10-15 minutes before I put the crumbs on. It shortens the baking time in the oven. Bake just until the topping browns, about 15-20 minutes.

Go-Along:

• Serve with ice cream or whipped topping. This follows a bowl of soup well!

Apple Cranberry Crisp

Charlotte Burkholder

East Petersburg, PA

Makes 8 servings

Prep. Time: 25 minutes

Baking Time: 60-75 minutes

8 large baking apples

8 oz. fresh or frozen cranberries

juice of 1 lemon

¾ cup brown sugar, packed, divided

2½ tsp. cinnamon, divided

2 Tbsp. whole wheat flour

1¾ cups rolled oats

⅓ cups canola oil

1. Peel, core and slice apples into a bowl. Add cranberries and lemon juice. Set aside.

2. Mix ¼ cup brown sugar, 1 tsp. cinnamon and whole wheat flour. Stir into apple mixture.

3. Put into a 8 × 10 greased baking pan

4. To make topping, mix rolled oats, remaining 1½ tsp. cinnamon, and remaining ½ cup brown sugar. Then add oil and mix until crumbly. Sprinkle over apples.

5. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 30-45 minutes longer, until apples are soft.

Variation:

Before adding topping, sprinkle with walnuts and raisins.

Go-Along:

• Serve warm with ice cream or whipped cream.

Barbara’s Apple Bubble

Mabel Eshelman

Lancaster, PA

Makes 8 servings

Prep. Time: 30 minutes

Baking Time: 1 hour

4 cups water

1 cup sugar

1 Tbsp. butter or margarine

1 tsp. cinnamon

3 cups all-purpose flour

2 tsp. salt

4 tsp. baking powder

2 Tbsp. shortening

¾ cup milk

4 cups sliced apples

½ cup brown sugar

1. In a small pan, bring water, sugar, butter, and cinnamon to a boil. Pour into greased 9 × 13 baking pan.

2. In a bowl, combine flour, salt, baking powder, shortening and milk to form dough.

3. On floured surface, roll dough into 12 × 18 oblong shape.

4. In a bowl, mix apples and brown sugar. Spread on dough.

5. Roll jelly-roll fashion, starting with a long side. Pinch seam to seal.

6. Cut roll into 1” slices with a sharp knife and lay flat in syrup in baking pan.

7. Cover. Bake at 375° for 30 minutes.

8. Remove cover and bake an additional 30 minutes.

9. Serve warm with milk.

Tip:

This is a good stand-in for apple dumplings.

Glazed Cinnamon Apples

Monica Wagner

Quarryville, PA

Makes 8-9 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 5-qt.

6 large apples, peeled, cored and cut into 8 wedges

1 Tbsp. fresh lemon juice

½ cup sugar

½ cup light brown sugar, packed

2 Tbsp. flour

1 tsp. cinnamon

¼ tsp. nutmeg

6 Tbsp. butter, melted

vanilla ice cream

crumbled oatmeal or gingersnap cookies, optional

1. Place apples in the slow cooker; drizzle with lemon juice.

2. Mix sugar, brown sugar, flour, cinnamon and nutmeg in a medium bowl. Sprinkle mixture over apples. Stir gently to coat apples.

3. Drizzle with butter. Place lid on slow cooker.

4. Cook on low for 3 hours, or high for 2 hours, until apples are done.

5. Carefully remove the lid to allow the steam to escape. Serve warm apples topped with ice cream. Top with crumbled cookies if you wish.

Rhubarb Crunch

Kathryn Yoder

Minot, ND

Makes 10 servings

Prep. Time: 20 minutes

Baking Time: 35-40 minutes

2 cups whole wheat flour

¾ cup quick or rolled oats

1 cup brown sugar, packed

1½ sticks (¾ cup) butter, melted

1 tsp. cinnamon

1 cup sugar

2 Tbsp. cornstarch

1 cup water

1 tsp. vanilla

4 cups diced rhubarb

1. In a bowl, mix flour, oats, brown sugar, butter and cinnamon until crumbly.

2. Press ½ of crumbs in 9 × 9 baking dish. Set aside.

3. In medium saucepan, mix sugar, cornstarch, water and vanilla.

4. Bring to rolling boil.

5. Add rhubarb and cook 2 minutes.

6. Pour rhubarb mixture over crumb crust.

7. Sprinkle remaining crumbs on top of rhubarb mixture.

8. Bake at 350° for 35-40 minutes.

9. Cut in squares and serve.

Tip:

This may be served hot or cold, but is best served the day it’s made.

Go-Along:

• Eat in a bowl with milk, cream, whipped topping or ice cream.

Use kitchen scissors to chop rhubarb.

Leah Hersberger, Dundee, OH

Rhubarb Custard Dessert with Streusel

Ruthie Schiefer

Vassar, MI

Makes 12-15 servings

Prep. Time: 35 minutes

Baking Time: 1 hour 15 minutes

Crust:

2 cups all-purpose flour

½ cup confectioners sugar

¼ tsp. salt

2 sticks (1 cup) butter, softened

Custard Filling:

6 cups diced rhubarb

4 eggs, slightly beaten

1½ cups sugar

½ tsp. salt

3 Tbsp. all-purpose flour

Streusel Topping:

1 stick (½ cup) butter, softened

1 cup sugar

⅔ cup flour

dash cinnamon

1. With pastry blender, cut together flour, powdered sugar, salt and butter.

2. Press into 9 × 13 baking pan.

3. Bake at 325° for 15 minutes.

4. Spread rhubarb on crust.

5. In a mixing bowl, beat eggs, sugar, salt and flour. Pour over rhubarb.

6. With pastry blender, cut together butter, sugar, flour and cinnamon.

7. Sprinkle over top of pan.

8. Bake at 350° for 1 hour, or until top is lightly brown and knife inserted in center comes out clean.

Pumpkin Pie Pudding

Michele Shenk

Manheim, PA

Makes 6-8 servings

Prep. Time: 20-30 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 3- or 4-qt.

15-oz. can pumpkin

12-oz. can evaporated milk

¾ cup sugar

½ cup buttermilk baking mix

2 eggs, beaten

2 Tbsp. butter, melted

2½ tsp. pumpkin pie spice

2 tsp. vanilla

frozen whipped topping, thawed

cinnamon, for garnish

nutmeg, for garnish

1. In greased slow cooker, combine pumpkin, milk, sugar, baking mix, eggs, butter, spice and vanilla.

2. Cook covered on low 6-7 hours.

3. Serve with whipped topping sprinkled with cinnamon and nutmeg.

Tip:

A great fall recipe.

Chocolate Mousse

Meg Suter

Goshen, IN

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 1-2 minutes

Chilling Time: 2-4 hours

2 12-oz. bags dairy-free semi-sweet chocolate chips

15-oz. container silken tofu

1. Place chocolate chips in microwaveable bowl. Microwave in 30-second increments, stirring and checking each time until chocolate is melted.

2. Combine melted chocolate and tofu in a blender. Blend until smooth.

3. Refrigerate in serving bowl or individual glass dishes until well chilled. Serve.

Tip:

This works well in a graham-cracker pie crust.

Raspberry Brownie Dessert

Bev Weaver

Logan, OH

Makes 15-18 servings

Prep. Time: 20 minutes

Baking Time: follow package directions

Standing Time: 1 hour

Chilling Time: 2 hours

19-oz. box fudge brownie mix

2 cups heavy whipping cream, divided

3.3-oz. instant white chocolate pudding mix

21-oz. can raspberry pie filling

1. Prepare and bake brownies according to package directions. Cool completely.

2. Combine 1 cup heavy whipping cream and pudding mix in a bowl. Stir for 2 minutes, or until very thick.

3. In another bowl, beat remaining cream with electric mixer until stiff peaks form.

4. Fold whipped cream into pudding.

5. Carefully spread over brownies. Spread top with pie filling.

6. Cover and refrigerate for at least 2 hours before cutting.

Jimmy Carter Dessert

Melissa Cramer

Lancaster, PA

Makes 12-15 servings

Prep. Time: 20 minutes

Baking Time: 20 minutes

Standing Time: 30 minutes

Chilling Time: 4-12 hours

1 stick (½ cup) margarine or butter

1 cup all-purpose flour

1 cup chopped peanuts

8 oz. pkg. cream cheese, at room temperature

1 cup confectioners sugar

8 oz. frozen whipped topping, thawed, plus extra for garnish

⅓ cup peanut butter

3-oz. pkg. instant vanilla pudding

3-oz. pkg. instant chocolate pudding

2½ cups cold milk

peanuts, for garnish

1. Melt margarine in microwave in microwave-safe bowl. Mix in flour and peanuts.

2. Press mixture into 9 × 13 baking pan to form crust.

3. Bake at 350° for 20 minutes. Cool for at least 30 minutes.

4. In a mixing bowl, mix cream cheese, confectioners sugar, whipped topping and peanut butter. Spread lightly onto cooled crust.

5. Combine vanilla pudding mix, chocolate pudding mix and cold milk. Beat with electric mixer until thickened. Spread over cream cheese mixture.

6. Top with additional whipped topping and peanuts as you wish for garnish.

7. Chill at least 4 hours or overnight before serving.

Lay a piece of foil over the top of just-baked brownies and cakes as they cool. This will keep them moist.

Mary Ryder, Mount Joy, PA

Chocolate Pudding

Diana Kampnich

Croghan, NY

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 10-15 minutes

Standing Time: 30 minutes

1 cup sugar

6 Tbsp. unsweetened baking cocoa powder

½ cup cornstarch

dash salt

5½ cups milk

half stick (¼ cup) butter

2 tsp. vanilla

1. Mix all ingredients in a medium saucepan.

2. Cook on medium heat, whisking constantly. Cook for 10-15 minutes, until it reaches a thickness you like.

3. Pour into serving bowl. Serve warm after cooling for 30 minutes, or chilled after several hours in the fridge.

Peach Sherbet Popsicles

Leanne Yoder

Tucson, AZ

Makes 10 servings

Prep. Time: 20 minutes

Chilling Time: 4 hours

2 egg whites

pinch of salt

6 Tbsp., plus ½ cup, sugar, divided

3 cups fresh peach purée

½ cup sugar

⅛ tsp. almond flavoring

1 cup milk

1. Use electric mixer to beat egg whites until foamy. Add salt. Continue beating until soft peaks form.

2. Add 6 Tbsp. sugar, one tablespoon at a time, beating well after each addition.

3. In a separate mixing bowl, mix together puréed peaches, ½ cup sugar, almond flavoring and milk. Fold peach mixture into egg whites.

4. Pour into popsicle molds and freeze at least 4 hours.

Pink Clouds

Angela Diem

Denmark, SC

Makes 8-12 servings

Prep. Time: 15 minutes

Chilling Time: 4 hours

Standing Time: 10 minutes

8-oz. pkg. cream cheese

½ cup sugar

10-oz. container frozen strawberries, thawed

2 bananas, sliced

3-oz. can crushed pineapple

8-oz. container whipped topping

1. In a mixing bowl, cream together cream cheese and sugar until fluffy.

2. Combine strawberries, bananas and pineapple in blender and blend until chopped.

3. Add cream cheese and sugar to blender. Blend. Pour back into mixing bowl.

4. Gently fold in whipped topping. Be sure it is well mixed.

5. Divide mixture between two lightly greased loaf pans. Cover tightly.

6. Freeze for at least 4 hours before serving. When ready to serve, remove pans from freezer and thaw 10 minutes.

7. Serve in slices or scoops.

Strawberry-Banana Freeze

Judy Houser

Hershey, PA

Makes 2 servings

Prep. Time: 5 minutes

1 cup frozen unsweetened strawberries

1 cup frozen banana chunks

Process strawberries and banana in food processor until creamy and well blended. Serve immediately.

Tip:

I like to buy very ripe bananas when they are on sale, peel them and cut in chunks and freeze. This is a delightful no-sugar-added dessert that is an excellent substitute for ice cream.

Jam Sandwich Surprises

Dorothy Vandeest

Memphis, TN

Makes 35-40 cookies

Prep. Time: 45 minutes

Chilling Time: 15 minutes

Baking Time: 7 minutes

Standing Time: 30-50 minutes

3¼ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

2½ sticks (1¼ cups) butter, softened

1 cup sugar

1 large egg

1 Tbsp. milk

2½ tsp. vanilla extract

12 oz. fruit jam

2 tsp. confectioners sugar

1. Combine flour, baking powder and salt in a bowl.

2. In a separate large bowl, beat butter and sugar with electric mixer, on medium speed, until light and fluffy.

3. Beat in egg, milk and vanilla.

4. Add and beat in flour mixture until smooth.

5. Divide dough in half. Roll out each half to ½” thickness between 2 sheets of parchment paper.

6. Chill 15 minutes.

7. Cut dough into 2” round cookies. Place on parchment-paper-lined baking sheets.

8. Bake at 375° for 7 minutes.

9. Cool on wire racks.

10. Meanwhile, put jam in small saucepan. Cook jam over medium heat until thickened and reduced one-quarter in volume (to about 8 ounces).

11. Cool jam completely.

12. Sandwich 1 tsp. jam between 2 cookies.

13. Dust with confectioners sugar.

Best-Ever Sugar Cookies

Jenna Yoder

Floyd, VA

Makes 30 servings

Prep. Time: 30-40 minutes

Baking Time: 6 minutes

¾ cup shortening

1 cup sugar

2 eggs

1 tsp. almond extract

1 tsp. baking powder

½ tsp. salt

2¼ cups all-purpose flour

powdered sugar for rolling out dough

1. Using an electric mixer, beat together shortening, sugar, eggs, extract, baking powder and salt.

2. Add flour.

3. Roll out dough ⅜” thick on powdered-sugar-covered counter.

4. Use cookie cutters to cut cookies. Place on greased cookie sheets.

5. Bake at 350° for 6 minutes. Remove immediately to wire racks to cool.

Tip:

Very good with a little icing and festive sprinkles.

Line a cookie sheet with parchment paper to make it easy to remove cookies from pan.

Janice Sams, Lancaster, PA

Peanut Butter Chocolate Chip Oatmeal Cookies

Lavina Hochstedler

Grand Blanc, MI

Makes 36 cookies

Prep. Time: 15 minutes

Baking Time: 10 minutes

⅔ cup, plus 2 Tbsp., crunchy peanut butter

4 Tbsp. canola oil

2 cups light brown sugar

⅔ cup soy milk, regular or vanilla-flavored

2 tsp. pure vanilla

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 cups oats, rolled or quick

1⅓ cups dairy-free semi-sweet chocolate chips

1. In a large mixing bowl, stir together peanut butter, oil, brown sugar, soy milk and vanilla.

2. In a small bowl, thoroughly stir together flour, baking soda and salt.

3. Stir dry ingredients into batter.

4. Stir in oats and chocolate chips.

5. Drop batter by rounded tablespoons onto Silpat- or parchment-lined baking sheet.

6. Bake at 375° for 10 minutes, or until set.

7. Let cool on rack for 5 minutes.

Tip:

Good for a snack or a dessert.

Go-Along:

• A glass of juice or cup of coffee.

Honey Pecan Cookies

MaryAnn Beachy

Dover, OH

Makes 48 cookies

Prep. Time: 20 minutes

Baking Time: 13 minutes

1 stick (½ cup) butter, softened

½ cup shortening

1½ cups sugar, plus more for rolling dough

½ cup honey

2 eggs

2 Tbsp. lemon juice

4 cups all-purpose flour

2½ tsp. baking soda

½ tsp. ground cloves

1 tsp. cinnamon

½ tsp. ginger

½ tsp. salt

1 cup chopped pecans

1. Cream butter, shortening and sugar together in mixing bowl until fluffy.

2. Add honey, eggs and lemon juice, and beat well.

3. In a separate bowl, combine flour, baking soda, cloves, cinnamon, ginger and salt. Gradually add to creamed mixture.

4. Fold in pecans.

5. Shape dough into 1” balls. Roll in sugar.

6. Place on ungreased baking sheets.

7. Bake at 350° for 12-13 minutes, or until light brown. Do not overbake.

8. Cool slightly before removing from baking sheets.

When making cookies, use a cool cookie sheet. Sprinkle flour on the sheet. Flour stops cookies from spreading thin.

Charmaine Caesar, Lancaster, PA

Cranberry Oatmeal Cookies

Penny Blosser

Beavercreek, OH

Makes 36 cookies

Prep. Time: 15 minutes

Baking Time: 9-11 minutes

2 sticks (1 cup) butter, softened

1 cup granulated sugar

¾ cup brown sugar, firmly packed

2 large eggs

1 tsp. vanilla extract

1 cup all-purpose flour

¾ cup whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 cups quick oats

1 cup dried cranberries

1. Combine butter, sugars, eggs and vanilla with an electric mixer for 1-2 minutes, or until well blended.

2. In another bowl, whisk together flours, baking powder, baking soda and salt.

3. Add to creamed butter mixture.

4. Stir in oats and cranberries.

5. Drop by 2 tablespoonfuls of cookie dough onto greased baking sheet.

6. Bake 9-11 minutes at 350°.

7. Let cool on wire rack.

Go-Along:

• Ice Cream.

Date Balls

Miriam Detweiler

Hickory, NC

Makes 32 cookies

Prep. Time: 20 minutes

Cooking Time: 5 minutes

Chilling Time: 1-2 hours

½ tsp. salt

1 stick (½ cup) butter or margarine

1 cup chopped dates

1 cup sugar

1 egg

½ cup chopped nuts

2½ cups crispy rice cereal

confectioners sugar, optional

1. In a saucepan, mix salt, butter, dates, sugar and egg together. Boil until thickened, about 2 minutes.

2. Add nuts and crispy rice cereal.

3. Cool.

4. Form into balls, about 2 tablespoons per ball. Roll in confectioners sugar if you wish.

5. Store in refrigerator.

Fruit & Nut Chocolate Balls

Vivian Benner

Dayton, VA

Makes 24 balls

Prep. Time: 20-30 minutes

Cooking Time: 5 minutes

48 dried prunes, pitted

48 whole almonds

2 cups dairy-free semi-sweet chocolate chips

2 Tbsp. creamy peanut butter

1. Stuff each prune with an almond.

2. Melt chocolate chips in a microwave-safe bowl or double boiler.

3. Add peanut butter. Mix well.

4. Dip prunes in chocolate mixture. Place on waxed paper to harden. Store in refrigerator.

Go-Along:

• Good with salty snacks.

Can’t-Leave-These-Alone Bars

Marlene Zimmerman

Bradford, PA

Makes 18-20 bars

Prep. Time: 15 minutes

Baking Time: 20-25 minutes

18¼-oz. box white cake mix

2 eggs

⅓ cup oil

14-oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

half stick (¼ cup) butter

1. Combine dry cake mix, eggs and oil.

2. With floured hands, press ⅔ of the mixture into greased 9 × 13 baking pan.

3. Combine milk, chocolate chips and butter in a microwave-safe bowl.

4. Microwave in 30-second increments until melted, stirring and checking each time. Stir until smooth.

5. Pour over crust in pan.

6. Drop remaining cake mixture on top by spoonfuls.

7. Bake at 350° for 20-25 minutes.

8. Cool. Then cut into bars to serve.

Go-Along:

• Fruit.

Oatmeal Marmalade Bars

Kathryn Yoder

Minot, ND

Makes 16-20 bars

Prep. Time: 15 minutes

Baking Time: 15-17 minutes

4 cups quick oats

1 cup brown sugar

1 tsp. salt

1½ sticks (¾ cup) butter or margarine

1½ cups chopped walnuts

1 cup shredded coconut

¾ cup orange marmalade

1. In a bowl, combine oats, sugar and salt.

2. Cut in butter with two knives or a pastry cutter.

3. Stir in walnuts, coconut and orange marmalade.

4. Press into greased 10 × 15 jelly-roll baking pan.

5. Bake 15-17 minutes at 350°, or until nicely browned.

6. Cool. Cut into bars to serve.

Variation:

Any jam or preserve can be substituted for marmalade.

Caramel Nut Bars

Rae Ann Henry

Conestoga, PA

Makes 36 bars

Prep. Time: 20 minutes

Baking Time: 25 minutes

Chilling Time: 1-2 hours

1 cup quick-cooking oats

1 cup brown sugar, packed

1 cup flour

1½ sticks (¾ cup) butter, melted

½ tsp. baking soda

¼ tsp. salt

14-oz. package caramels, unwrapped

⅓ cup milk

1 cup semi-sweet chocolate chips

½ cup chopped walnuts

1. Combine oats, sugar, flour, butter, baking soda and salt in a bowl.

2. Sprinkle 1¼ cups of mixture into a greased 9 × 13 baking pan. Do not press down.

3. Bake at 350° for 10 minutes. Set aside.

4. Meanwhile, in the top of a double boiler or in a microwavable bowl, cook and stir caramels and milk until melted and smooth

5. Pour over baked crust. Top with chocolate chips and nuts.

6. Sprinkle with remaining oat mixture.

7. Bake at 350° for 10 minutes. Cool on wire rack.

8. Refrigerate for 1-2 hours to set the caramel. Cut into bars.

Zucchini Brownies

Laraine Good

Bernville, PA

Debra Kilheffer

Millersville, PA

Makes 12 brownies

Prep. Time: 20 minutes

Baking Time: 35 minutes

1 egg

1 tsp. vanilla

½ cup oil

¾ cup sugar

¾ cup brown sugar

1 cup flour

¾ cup whole wheat flour

⅓ cup unsweetened cocoa powder

½ tsp. baking soda

¼ tsp. salt

½ cup sour cream or plain yogurt

2-3 cups finely grated zucchini, peeled or unpeeled

1 cup chocolate chips

½ cups chopped pecans or walnuts

1. Combine egg, vanilla, oil, sugar and brown sugar in a bowl.

2. In a separate bowl combine flour, whole wheat flour, cocoa powder, baking soda and salt.

3. Add to egg mixture alternately with the sour cream, stirring each time.

4. Add zucchini.

5. Pour into a greased 9 × 13 baking pan. Sprinkle with chocolate chips and pecans.

6. Bake at 350° for 35 minutes, or until tester inserted in middle comes out clean.

7. Cool. Cut into bars.

Flourless Peanut Butter Bars

Jenna Yoder

Floyd, VA

Makes 16 servings

Prep. Time: 10 minutes

Baking Time: 20 minutes

1 cup peanut butter

2 medium eggs

1 cup sugar

1 tsp. baking soda

1 tsp. vanilla extract

¾ cup chocolate chips

1. Mix peanut butter, eggs, sugar, baking soda and vanilla together.

2. Add chocolate chips.

3. Put in greased 9 × 9 baking pan.

4. Bake at 350° for 20 minutes, or longer if you like well-done cookies.

5. Cool. Then cut into bars.

Flourless Brownies

Juanita Weaver

Johnsonville, IL

Makes 16 brownies

Prep. Time: 10-15 minutes

Cooking/Baking Time: 30-35 minutes

1¼ cups semi-sweet chocolate chips

15-oz. can garbanzo beans, well drained

2 eggs

2 Tbsp. instant coffee powder

½ cup brown sugar, packed

⅛ tsp. salt

2 Tbsp. light olive oil

1½ tsp. vanilla

½ cup chopped nuts

1. Melt chocolate chips in microwave in microwave-safe bowl.

2. Stir until smooth and set aside.

3. Place beans, eggs, coffee powder, sugar and salt in food processor.

4. Process until smooth.

5. Stir in oil, vanilla, and chocolate.

6. Spread in greased 9 × 9 baking dish.

7. Sprinkle with nuts.

8. Bake at 350° for 30-35 minutes.

9. Cool. Then cut into bars.

Tip:

Do not over-bake.

Go-Along:

• Slushy applesauce or fresh fruit salad.

From-Scratch Replacement Recipes

When I first began making cookbooks, I was a purist. No canned cream-of-xxx soups for me, whether I was working on cookbooks or making dinner. I resolutely turned any reference to canned creamed soups into a multi-step process, which wasn’t too bad if I took a magazine along to the stove or the microwave. I would do Steps 1-4 (on next page); then I’d whip out the magazine while I stirred. It made the time fly.

But when I became a mom, I began to compromise on a few things. It was a little harder to hold a wiggly child than it was to read a magazine while I stirred up a creamy soup.

Then I heard from other people who were juggling things that didn’t always allow them to stand and read while stirring. So I switched and began to permit canned soups in recipes.

If you like to know exactly what you are eating, and if you have the time, I applaud your making cream soups and bases from scratch. Here is a recipe for doing this on the stove-top or in the microwave.

If you’re tight time-wise, or aren’t sure you want to make the extra effort to create a creamy soup or base, you’ll find canned cream soups in the ingredient lists of many recipes in this cookbook. Because my first intent is to make sure you can make a meal at home and serve it to your friends and family, no matter how full or chaotic your life is.

Homemade Cream of Mushroom Soup—on the stove

Makes about 1¼ cups (10 oz.)

3 Tbsp. butter

¼ cup mushrooms, chopped

1 Tbsp. onion, chopped

3 Tbsp. flour

1 cup milk (skim, 1%, 2%, or whole)

1. In a small saucepan, melt butter.

2. Sauté mushrooms and onion in butter until tender. Stir frequently.

3. Add flour and stir until smooth. Cook over low heat for a minute or so to cook off the raw flour taste.

4. Continuing over low heat, gradually add milk, stirring the whole time.

5. Stir frequently to keep soup from sticking. When soup begins to bubble, stir continuously until it thickens to a creamy consistency.

Homemade Cream of Mushroom Soup—in the microwave

Makes about 1¼ cups (10 oz.)

3 Tbsp. butter

¼ cup mushrooms, chopped

1 Tbsp. onion, chopped

3 Tbsp. flour

1 cup milk (skim, 1%, 2%, or whole)

1. In a 1- or 2-qt. microwave-safe container, melt 3 Tbsp. butter on high for 30 seconds.

2. Stir chopped mushrooms and onions into melted butter.

3. Microwave on high for 1 minute, or just enough to make the vegetables tender.

4. Stir in flour until well blended.

5. Microwave on high for 1 minute, just enough to overcome the raw flour taste.

6. Gradually stir in milk until as well blended as possible.

7. Microwave on Power 5 for 45 seconds.

8. Stir until well blended.

9. Microwave on Power 5 for another 45 seconds. The mixture should be starting to bubble and thicken.

10. Stir again until well blended.

11. If the mixture isn’t fully bubbling and thickened, microwave on high for 20 seconds.

12. Stir. If the mixture still isn’t fully bubbling and thickened, microwave on high for 20 more seconds.

13. Repeat Step 12 if needed.

Note:

If your microwave is fairly new and powerful, you will probably have a creamy soup by the end of Step 8 or 10 below. If you’re working with an older, less powerful, microwave, you will likely need to go through Step 12, and maybe Step 13.

To make cream of celery soup, substitute ¼ cup finely chopped celery for the ¼ cup chopped mushrooms.

Homemade Cornbread Mix

Makes the equivalent of an 8½-oz. box of Jiffy Cornbread Mix

⅔ cup flour

½ cup cornmeal

3 Tbsp. sugar

1 Tbsp. baking powder

¼ tsp. salt

2 Tbsp. oil

Variation:

To make muffins from this mix, add:

1 egg

⅓ cup milk

1. Stir just until combined.

2. Fill muffin cups half-full.

3. Bake at 400° for 15-20 minutes, or until toothpick inserted in center of muffins comes out clean.

Homemade Frozen Hash Browns

1. Bake potatoes until tender.

2. Cool.

3. Grate coarsely.

4. Freeze.

Equivalent Measurements

dash = little less than ⅛ tsp.

3 teaspoons = 1 Tablespoon

2 Tablespoons = 1 oz.

4 Tablespoons = ¼ cup

5 Tablespoons plus 1 tsp. = ⅓ cup

8 Tablespoons = ½ cup

12 Tablespoons = ¾ cup

16 Tablespoons = 1 cup

1 cup = 8 ozs. liquid

2 cups = 1 pint

4 cups = 1 quart

4 quarts = 1 gallon

1 stick butter = ¼ lb.

1 stick butter = ½ cup

1 stick butter = 8 Tbsp.

Beans, 1 lb. dried = 2-2½ cups (depending upon the size of the beans)

Bell peppers, 1 large = 1 cup chopped

Cheese, hard (for example, cheddar, Swiss, Monterey Jack, mozzarella), 1 lb. grated = 4 cups

Cheese, cottage, 1 lb. = 2 cups

Chocolate chips, 6-oz. pkg. = 1 scant cup

Crackers (butter, saltines, snack), 20 single crackers = 1 cup crumbs

Herbs, 1 Tbsp. fresh = 1 tsp. dried

Lemon, 1 medium-sized = 2-3 Tbsp. juice

Lemon, 1 medium-sized = 2-3 tsp. grated rind

Mustard, 1 Tbsp. prepared = 1 tsp. dry or ground mustard

Oatmeal, 1 lb. dry = about 5 cups dry

Onion, 1 medium-sized = ½ cup chopped

Pasta

Macaronis, penne, and other small or tubular shapes, 1 lb. dry = 4 cups uncooked

Noodles, 1 lb. dry = 6 cups uncooked

Spaghetti, linguine, fettuccine, 1 lb. dry = 4 cups uncooked

Potatoes, white, 1 lb. = 3 medium-sized potatoes = 2 cups mashed

Potatoes, sweet, 1 lb. = 3 medium-sized potatoes = 2 cups mashed

Rice, 1 lb. dry = 2 cups uncooked

Sugar, confectioners, 1 lb. = 3½ cups sifted

Whipping cream, 1 cup unwhipped = 2 cups whipped

Whipped topping, 8-oz. container = 3 cups

Yeast, dry, 1 envelope (¼ oz.) = 1 Tbsp.

Substitute Ingredients

for when you’re in a pinch

For one cup buttermilk—use 1 cup plain yogurt; or pour 1⅓ Tbsp. lemon juice or vinegar into a 1-cup measure. Fill the cup with milk. Stir and let stand for 5 minutes. Stir again before using.

For 1 oz. unsweetened baking chocolate—stir together 3 Tbsp. unsweetened cocoa powder and 1 Tbsp. butter, softened.

For 1 Tbsp. cornstarch—use 2 Tbsp. all-purpose flour; or 4 tsp. minute tapioca.

For 1 garlic clove—use ¼ tsp. garlic salt (reduce salt in recipe by ⅛ tsp.); or ⅛ tsp. garlic powder.

For 1 Tbsp. fresh herbs—use 1 tsp. dried herbs.

For ½ lb. fresh mushrooms—use 1 6-oz. can mushrooms, drained.

For 1 Tbsp. prepared mustard—use 1 tsp. dry or ground mustard.

For 1 medium-sized fresh onion— use 2 Tbsp. minced dried onion; or 2 tsp. onion salt (reduce salt in recipe by 1 tsp.); or 1 tsp. onion powder. Note: These substitutions will not work for sautéing.

For 1 cup sour milk—use 1 cup plain yogurt; or pour 1 Tbsp. lemon juice or vinegar into a 1-cup measure. Fill with milk. Stir and then let stand for 5 minutes. Stir again before using.

For 2 Tbsp. tapioca—use 3 Tbsp. all-purpose flour.

For 1 cup canned tomatoes—use 1⅓ cups diced fresh tomatoes, cooked gently for 10 minutes.

For 1 Tbsp. tomato paste—use 1 Tbsp. ketchup.

For 1 Tbsp. vinegar—use 1 Tbsp. lemon juice.

For 1 cup heavy cream—add ⅓ cup melted butter to ¾ cup milk. Note: This will work for baking and cooking, but not for whipping.

For 1 cup whipping cream—chill thoroughly ⅔ cup evaporated milk, plus the bowl and beaters, then whip; or use 2 cups bought whipped topping.

For ½ cup wine—pour 2 Tbsp. wine vinegar into a ½-cup measure. Fill with vegetable broth. Stir and then let stand for 5 minutes. Stir again before using.

Vegan Recipe Index

5-Minute Heat-and-Go Soup, 89

African Peanut Soup, 92

All-Day Apple Butter, 61

Aloo Gobi with Peas, 187

Asian Sweet Potatoes, 161

Asparagus Stir-Fry, 169

Baked Beans, 131

Banana Millet Muffins, 59

Barbecued Green Beans, 171

Basil Vegetable Pasta, 124

Batilgian, an Armenian Recipe, 178

BBQ Kidney Beans, 132

BBQ Tofu Baguette, 68

Big-Batch Puttanesca Sauce, 106

Black Bean Chili, 102

Black Beans and Rice, 130

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Black-Eyed Peas with Turnip Greens, 133

Black Lentil and Couscous Salad, 229

Blueberry Banana Smoothie, 29

Breakfast Quinoa with Cranberries, 44

Bruschetta with Avocado and Basil, 18

Butter Bean Veggie Soup, 78

Cabbage and Potatoes, 163

Cabbage Rolls, 189

Cabbage Soup, 87

Calico Rice Salad, 231

California Salad, 209

Chickpea Curry, 135

Chili with Corn, 103

Chipotle Navy Bean Soup, 78

Chocolate Mousse, 252

Confetti Bean Salad, 221

Country Baked Beans, 131

Couscous Salad, 230

Cracked Wheat or Bulgur Pilaf, 148

Cream-of-Brown-Rice Cereal, 45

Croutons, 215

Cucumber Salad with Cumin, 217

Curried Lentil Soup, 84

Delicious Baked Beans, 131

Easy Stir-Fry, 186

Elegant French Lentil Salad, 228

Energy Balls, 28

Family Favorite Quinoa Pilaf, 148

Fay Etta’s Apple Butter, 62

Five-Ingredient Pasta Toss, 125

French Dressing Mix, 216

Fresh Corn and Rice Salad, 232

Fruit & Nut Chocolate Balls, 257

Fruit Salad, 193

Garbanzo Olive Dip, 24

Garbanzo Vegetable Burgers, 71

Garlic Hummus, 24

Golden Garbanzo Patties, 71

Grain and Fruit Cereal, 44

Granola, 42

Green Beans with Sesame Seeds, 172

Grilled Vegetable Salad, 210

Harvest Pumpkin Butter, 63

Herb Vinaigrette, 215

Holiday Punch, 30

Homemade Vegetable Soup, 86

Honey-Roasted Parsnips, Sweet Potatoes and Apples, 163

Hungarian Soup, 82

Italian Broccoli, 170

Jalapeño Pepper Jelly, 63

Jamaican Red Bean Stew, 77

Latin Stew, 88

Lemon Garlic Green Beans, 172

Lentil Rice Salad, 228

Lentil Sauce, Vegetables and Rice, 141

Lentil Spinach Soup, 83

Mai Family’s Carrot and Red-Beet Salad, 218

Mango Salsa, 26

Marinated Sliced Tomatoes, 218

Moroccan Stew, 93

Moroccan Sweet Potato Medley, 161

Mushrooms in Red Wine, 188

Mushroom Sliders, 67

Mushroom Spaghetti Sauce, 106

Nepal Vegetable Curry, 186

Orange-Lemon Drink, 30

Pasta with Beans and Greens, 118

Pasta with Szechwan Peanut Dressing, 126

Pea and Rice Soup, 80

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Pickled Beets, 227

Pickled Cukes, 227

Pico de Gallo, 25

Pineapple Quinoa Salad with Sweet Curry Vinaigrette, 233

Puerto-Rican Bean Salad, 222

Quinoa and Black Beans, 130

Quinoa Salad, 232

Rasam, 84

Red Beans and Corn in Pitas, 136

Red Lentil Sauce, 141

Red Lentil Soup, 82

“Re-fried” Beans, 128

Rigatoni with Grilled Vegetables, 122

Roasted Asparagus, 169

Salsa Lentils, 138

Sauerkraut Salad, 227

Sautéed Tofu with Spinach, 191

Sesame Noodles, 126

Simple French Onion Soup, 90

Slow-Cooked Lentils and Rice, 140

Slow-Cooked Salsa, 22

Southwestern Rice and Beans, 128

Southwestern Soup, 78

Soybean Loaf, 133

Soy Sloppy Joes, 66

Spelt Applesauce Muffins, 57

Spiced Applesauce, 192

Spiced Tomatoes and Couscous, 101

Spicy Corn-on-the-Cob Soup, 90

Spicy Mexican Bean Burgers, 69

Spinach Pasta Salad, 222

Squash and Tomato Soup, 97

Steel-Cut Oats with Bananas, 45

Strawberry-Banana Freeze, 255

Summer Pasta, 125

Sunburgers, 72

Sun-Dried Tomato and Olive Spread, 23

Sunny Fruit Fiesta, 193

Sweet ’n’ Hot Carrots & Zucchini, 220

Sweet Potatoes with Fruit, 162

Sweet Zucchini Pickles, 228

Tasty Orange Salad, 193

Thai Carrot Salad with Peanuts, 219

Thai Veggie Curry, 186

Tomato Lentil Soup, 101

Tossed Salad with Candied Almonds, 211

Tropical Salad with Crunchy Pecans, 212

Tuscan Bean Soup, 82

Vegan Chili, 101

Vegetable Loaf, 156

Vegetable Salad, 221

Vegetable Soup, 86

Vegetable Stir-Fry with Peanut Sauce, 185

Vegetarian Burrito or Taco Filling, 137

Vegetarian Chili, 102

Vegetarian Pasta Sauce, 106

Veggie Pea Soup, 80

Velvety Butternut Soup, 96

Wheatberry Salad, 230

Wheat Bread, 48

Wild Rice Pilaf, 144

Wild Rice with Mushrooms, 144

Zucchini and Tomato Salsa, 26

Index

A

Acorn Squash Soup with Apples and Leeks, 98

African Peanut Soup, 92

All-Day Apple Butter, 61

Almond Cranberry Rice Pilaf, 143

Aloo Gobi with Peas, 187

Ambrosia Salad, 192

A Meal on a Sweet Potato, 159

Amish Corn Pie, 199

Anona’s Chestnut Stuffing, 157

Appetizers

Blue Cheese Tarts, 18

Bruschetta with Avocado and Basil, 18

Feta Bruschetta, 17

Spinach Balls, 19

Stuffed Mushrooms, 20

Sweet and Sour Neatballs, 19

Swiss Cheese Puffs, 17

Apple Cranberry Crisp, 250

Apple Oatmeal Pancakes, 32

Apple Salad, 233

Apple Streusel Muffins, 56

Apple-Stuffed Acorn Squash, 182

Apples

Acorn Squash Soup with Apples and Leeks, 98

All-Day Apple Butter, 61

Apple Cranberry Crisp, 250

Apple Oatmeal Pancakes, 32

Apple Salad, 233

Apple Streusel Muffins, 56

Apple-Stuffed Acorn Squash, 182

Baked Apple Cranberry Pancake, 31

Baked Apple French Toast, 34

Baked Cabbage Casserole, 190

Barbara’s Apple Bubble, 250

Carrot and Raisin Salad, 219

Chopped Apple Cake, 236

Country Baked Beans, 131

Cranberry Apple Salad, 212

Cranberry Squash, 182

Creamy Apple Pie, 244

Fay Etta’s Apple Butter, 62

Fennel and Apple Green Salad, 209

Fruit Salad with Yogurt and Nuts, 194

Glazed Cinnamon Apples, 251

Honey-Roasted Parsnips, Sweet Potatoes and Apples, 163

1-2-3 Apple Crisp, 249

Peanut Butter Waldorf Salad, 234

Quick Apple Pie, 243

Signature Salad, 213

Spiced Applesauce, 192

Sweet Potatoes with Fruit, 162

Waldorf Salad, 234

William Tell’s Cake, 236

Applesauce Cake with Streusel Topping, 235

Applesauce

Applesauce Cake with Streusel Topping, 235

Hot Fruit Casserole, 192

Spelt Applesauce Muffins, 57

Apricot and White Chocolate Scones, 37

Apricot Crisp, 247

Apricots

Apricot and White Chocolate Scones, 37

Apricot Crisp, 247

Hot Fruit Casserole, 192

Apricots, Dried

Banana Cookie Bread Deluxe, 54

Tropical Rice, 143

Artichoke Parmesan Quiche, 208

Artichoke Stuffing, 157

Artichokes

Artichoke Parmesan Quiche, 208

Artichoke Stuffing, 157

Hot Artichoke & Parmesan Dip, 22

Arugula

California Salad, 209

Fresh Corn and Rice Salad, 232

Asian Green Beans, 173

Asian Sweet Potatoes, 161

Asparagus Fettuccine, 120

Asparagus Potato Bake, 169

Asparagus Potato Soup, 86

Asparagus Stir-Fry, 169

Asparagus

Asparagus Fettuccine, 120

Asparagus Potato Bake, 169

Asparagus Potato Soup, 86

Asparagus Stir-Fry, 169

Grilled Vegetable Salad, 210

Roasted Asparagus, 169

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Aunt Annabelle’s Fruit Cobbler, 248

Avocados

Bruschetta with Avocado and Basil, 18

California Salad, 209

B

Baby Beans Soup, 81

Bacon, Vegetarian

Baked Beans For A Crowd, 132

Baked Apple Cranberry Pancake, 31

Baked Apple French Toast, 34

Baked Beans, 131

Baked Beans For A Crowd, 132

Baked Butternut Squash, 180

Baked Cabbage Casserole, 190

Baked Carrot Ring, 180

Baked Cheese Grits, 38

Baked Corn, 175

Baked Creamed Eggs, 203

Baked Pasta E Fagioli, 113

Baked Potatoes Supreme, 166

Baked Rice, 146

Baked Spaghetti Corn, 113

Banana Cookie Bread Deluxe, 54

Banana Millet Muffins, 59

Banana Split Salad, 194

Bananas

Banana Cookie Bread Deluxe, 54

Banana Millet Muffins, 59

Banana Split Salad, 194

Blueberry Banana Smoothie, 29

Buttermilk Banana Pineapple Cake, 242

Fruit Salad, 193

Gift of the Magi Bread, 55

Pink Clouds, 254

Steel-Cut Oats with Bananas, 45

Strawberry-Banana Freeze, 255

Twice-Baked Sweet Potatoes, 160

Barbara’s Apple Bubble, 250

Barbecued Green Beans, 171

Barley and Mushroom Soup, 91

Barley with Mushrooms, 150

Barley

Barley and Mushroom Soup, 91

Barley with Mushrooms, 150

Garden Ratatouille with Barley, 151

Lentils and Barley, 139

Sweet Potato Barley Soup, 93

Bars, See also Brownies

Can’t-Leave-These-Alone Bars, 258

Caramel Nut Bars, 258

Flourless Peanut Butter Bars, 259

Oatmeal Marmalade Bars, 258

Basil Vegetable Pasta, 124

Basil

Basil Vegetable Pasta, 124

Caprese Pizza, 75

Herbed Risotto, 151

Linguini with Sun-Dried Tomato Pesto, 117

Batilgian, an Armenian Recipe, 178

BBQ Kidney Beans, 132

BBQ Tofu Baguette, 68

Bean Burgers, 70

Bean Cheese Dip, 21

Beans ’n’ Greens, 79

Beans, Baked

Country Baked Beans, 131

Delicious Baked Beans, 131

Beans, Black

Baby Beans Soup, 81

Black Bean Burritos, 137

Black Bean Chili, 102

Black Bean Lasagna Rolls, 109

Black Beans and Rice, 130

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Calico Rice Salad, 231

Chili with Corn, 103

Confetti Bean Salad, 221

Easy Black Bean Lasagna, 112

Filled Acorn Squash, 181

Haystacks, 134

Meatless Mexican Lasagna, 129

Mexican Rice and Beans, 128

Polenta with Spicy Bean Sauce, 150

Puerto-Rican Bean Salad, 222

Quinoa and Black Beans, 130

Southwestern Rice and Beans, 128

Southwestern Soup, 78

Stuffed Peppers, 152

Tex-Mex Salad, 214

Vegan Chili, 101

Vegetarian Burrito or Taco Filling, 137

Beans, Black-Eyed Peas

Baby Beans Soup, 81

Black-Eyed Peas with Turnip Greens, 133

Beans, Butter

Butter Bean Veggie Soup, 78

Beans, Cannellini

Pasta with Beans and Greens, 118

Tuscan Bean Soup, 82

Vegetable Bean Chowder, 87

Beans, Chili

Vegan Chili, 101

Beans, Garbanzo

Bean Burgers, 70

Chickpea Curry, 135

Chickpea of the Sea Spread, 64

Confetti Bean Salad, 221

Curried Lentils, 140

Curry Pilaf with Garbanzos, 134

Flourless Brownies, 259

Garbanzo Olive Dip, 24

Garbanzo-Stuffed Shells, 108

Garbanzo Vegetable Burgers, 71

Garlic Hummus, 24

Golden Garbanzo Patties, 71

Homey Mac Dinner, 119

Hungarian Soup, 82

Judy’s Bean Burgers, 71

Lemon Dill Garbanzo Patties, 70

Moroccan Stew, 93

Moroccan Sweet Potato Medley, 161

New Mexican Pizza, 74

Spiced Tomatoes and Couscous, 101

Thai Veggie Curry, 186

Vegetable Moussaka, 142

Vegetarian Spaghetti, 107

Beans, Great Northern

Baked Beans For A Crowd, 132

White Beans With Sun-Dried Tomatoes, 129

White Chili, 102

Beans, Kidney

BBQ Kidney Beans, 132

Bean Cheese Dip, 21

Big-Batch Vegetarian Lentil Chili, 103

Chili with Corn, 103

Confetti Bean Salad, 221

Cornbread-Topped Frijoles, 127

Country Fresh Soup, 88

Homey Mac Dinner, 119

Jamaican Red Bean Stew, 77

Large Quantity Pasta Bean Soup, 79

Red Beans and Corn in Pitas, 136

Savory Red Beans and Rice, 129

Southwestern Hash, 206

Spicy Mexican Bean Burgers, 69

Vegan Chili, 101

Vegetable Salad, 221

Vegetarian Chili, 102

Wheatberry Salad, 230

Beans, Lima

Lima Beans with Sour Cream, 133

Saucy Succotash, 174

Beans, Navy

Baked Beans, 131

Chipotle Navy Bean Soup, 78

5-Minute Heat-and-Go Soup, 89

Beans, Pinto

Cornbread Salad, 225

Cornbread-Topped Frijoles, 127

Puerto-Rican Bean Salad, 222

“Re-fried” Beans, 128

Triple-Decker Tortilla, 136

Vegetable Enchiladas, 135

Bean Sprouts

Salad Louise, 210

Beans, Re-Fried

Easy Black Bean Lasagna, 112

New Mexican Pizza, 74

Beans, Soy, See also Edamame

Latin Stew, 88

Soybean Burgers, 69

Soybean Loaf, 133

Soy-Flax Granola, 43

Beans, White

Baked Pasta E Fagioli, 113

Five-Ingredient Pasta Toss, 125

Ribollita, 81

Tuscan Bean Soup, 82

Bedspring Salad, 223

Beets

Elegant Beets, 219

Mai Family’s Carrot and Red-Beet Salad, 218

Party Beets with Pineapple, 191

Pickled Beets, 227

Pickled Beets & Eggs, 207

Best Deviled Eggs, 207

Best-Ever Sugar Cookies, 255

Beverages

Blueberry Banana Smoothie, 29

Caramel Frappés, 28

Green Tea Smoothie, 29

Holiday Punch, 30

Orange-Lemon Drink, 30

Big-Batch Puttanesca Sauce, 106

Big-Batch Vegetarian Lentil Chili, 103

Blackberries

Aunt Annabelle’s Fruit Cobbler, 248

Fruit Mixture Crisps, 249

Black Bean Burritos, 137

Black Bean Chili, 102

Black Bean Lasagna Rolls, 109

Black Beans and Rice, 130

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Black-Eyed Peas with Turnip Greens, 133

Black Lentil and Couscous Salad, 229

Blueberry Banana Smoothie, 29

Blueberry Kuchen, 36

Blueberries

Aunt Annabelle’s Fruit Cobbler, 248

Blueberry Banana Smoothie, 29

Blueberry Kuchen, 36

Green Tea Smoothie, 29

Blue Cheese Tarts, 18

Bourbon Sweet Potatoes, 161

Breads

100% Whole Wheat Refrigerator Rolls, 52

Apricot and White Chocolate Scones, 37

Banana Cookie Bread Deluxe, 54

Broccoli Cornbread, 53

Cinnamon Raisin Bread, 50

Cheddar Garlic Biscuits, 60

Croutons, 215

Easy Rolls, 52

French Bread, 48

Gift of the Magi Bread, 55

Gingerbread, 237

Herb Rolls, 53

Indian Naan Bread, 49

Orange-Coconut Zucchini Bread, 56

Overnight Danish Braids, 36

Peanut Butter Bread, 50

Pineapple Cheddar Cornbread, 54

Pumpkin Ginger Scones, 37

Pumpkin Knot Rolls, 51

Sour Cream Cornbread, 53

Sweet Potato Biscuits, 61

Tomato Dill Bread, 49

Vermont Honey Wheat Bread, 47

Wheat Bread, 48

Wheat Germ Zucchini Bread with Chocolate Chips, 55

Breakfast Quinoa with Cranberries, 44

Breakfast and Brunch

Apple Oatmeal Pancakes, 32

Apricot and White Chocolate Scones, 37

Baked Apple Cranberry Pancake, 31

Baked Apple French Toast, 34

Baked Cheese Grits, 38

Blueberry Kuchen, 36

Breakfast Quinoa with Cranberries, 44

Cheese Vegetable Strata, 39

Cheesy Bread Pudding, 39

Cinnamon Toast Sticks, 33

Cold Strawberry Soup, 46

Cream-of-Brown-Rice Cereal, 45

Delicious Coffee Cake, 34

Grain and Fruit Cereal, 44

Granola, 42

Impossible Brunch Pie, 40

Italian Frittata Cups, 38

Melt-in-Your-Mouth Pancakes, 33

Mexican Egg Casserole, 40

Muesli, 43

Never-Fail Waffles, 35

Overnight Danish Braids, 36

Overnight Veggie Omelet, 42

PB&J French Toast, 33

Potato-Crust Quiche, 41

Pumpkin Custard, 46

Pumpkin Ginger Scones, 37

Pumpkin Pancakes, 32

Quiche Mediterranean, 41

Slow-Cooker Baked Oatmeal, 35

Steel-Cut Oats with Bananas, 45

Broccoli Alfredo, 121

Broccoli and Blue Brie Soup, 100

Broccoli and Corn Casserole, 171

Broccoli Chowder, 98

Broccoli Cornbread, 53

Broccoli Custard, 203

Broccoli Hot Dish, 154

Broccoli Pie, 208

Broccoli Quiche, 201

Broccoli Salad, 220

Broccoli Tofu Strata, 202

Broccoli

Broccoli Alfredo, 121

Broccoli and Blue Brie Soup, 100

Broccoli and Corn Casserole, 171

Broccoli Chowder, 98

Broccoli Cornbread, 53

Broccoli Custard, 203

Broccoli Hot Dish, 154

Broccoli Pie, 208

Broccoli Quiche, 201

Broccoli Salad, 220

Broccoli Tofu Strata, 202

Brown Rice Vegetable Casserole, 154

Cheese Vegetable Strata, 39

Chickpea Curry, 135

Colorful Oven Vegetables, 185

Couscous Salad, 230

Impossible Brunch Pie, 40

Italian Broccoli, 170

Little Broccoli Rice Casseroles, 154

Overnight Veggie Omelet, 42

Pasta with Szechwan Peanut Dressing, 126

Quinoa with Broccoli and Hoisin Sauce, 149

Three-Cheese Broccoli Soup, 98

Vegetable Stir-Fry with Peanut Sauce, 185

Broiled Eggplant, 177

Broiled Vegetable Sandwiches, 67

Brown Rice Vegetable Casserole, 154

Brownies, See also Bars

Flourless Brownies, 259

Raspberry Brownie Dessert, 253

Zucchini Brownies, 259

Bruschetta with Avocado and Basil, 18

Brussels Sprouts

A Meal on a Sweet Potato, 159

Bulgur

Cracked Wheat or Bulgur Pilaf, 148

Mediterranean Lentil and Bulgur Salad, 229

Moroccan Sweet Potato Medley, 161

Butter Bean Veggie Soup, 78

Buttermilk Banana Pineapple Cake, 242

Butternut Mushroom Bisque, 97

Butternut Squash Soup with Thai Gremolata, 96

C

Cabbage and Potatoes, 163

Cabbage Rolls, 189

Cabbage Soup, 87

Cabbage with Noodles, 189

Cabbage

Baked Cabbage Casserole, 190

Cabbage and Potatoes, 163

Cabbage Rolls, 189

Cabbage Soup, 87

Cabbage with Noodles, 189

Coleslaw, 226

Country Fresh Soup, 88

Delicious Cabbage Rice Casserole, 153

German Cabbage Au Gratin, 189

Homemade Vegetable Soup, 86

Homestyle Cabbage, 191

Mustard Coleslaw, 226

Nepal Vegetable Curry, 186

Ribollita, 81

Stir-Fry Cabbage, 190

Vegetable Cabbage Slaw, 226

Cakes

Applesauce Cake with Streusel Topping, 235

Blueberry Kuchen, 36

Buttermilk Banana Pineapple Cake, 242

Chocolate Date Cake, 240

Chocolate Peanut Butter Slow-Cooker Cake, 239

Chopped Apple Cake, 236

Coconut Buttermilk Pound Cake, 241

Delicious Coffee Cake, 34

Hawaiian Wedding Cake, 241

Lemon Cheesecake, 246

Raspberry Angel Food Cake, 237

Tres Leches Cake with Chile-Cocoa Whipped Cream, 238

Triple Chocolate Cake and Sauce, 239

Waldorf School Birthday Cake, 241

William Tell’s Cake, 236

Calico Rice Salad, 231

California Blend Bake, 173

California Salad, 209

Can’t-Leave-These-Alone Bars, 258

Cantaloupe

Sunny Fruit Fiesta, 193

Capers

Big-Batch Puttanesca Sauce, 106

Caprese Pizza, 75

Caramel Frappés, 28

Caramelized Onions, 187

Caramel Nut Bars, 258

Carrot and Raisin Salad, 219

Carrot and Sweet Potato Puree, 94

Carrot Egg Sandwich Filling, 64

Carrots

Baked Carrot Ring, 180

Carrot and Raisin Salad, 219

Carrot and Sweet Potato Puree, 94

Carrot Egg Sandwich Filling, 64

Cheese Scalloped Potatoes and Carrots, 164

Chickpea Curry, 135

Colorful Oven Vegetables, 185

Ghanaian Rice Meal, 156

Golden Carrot Loaf, 180

Homemade Vegetable Soup, 86

Mai Family’s Carrot and Red-Beet Salad, 218

Moroccan Stew, 93

Overnight Veggie Omelet, 42

Peachy Carrots, 179

Potluck Salad, 220

Roasted Harvest Vegetables, 184

Sunshine Casserole, 204

Sweet ’n’ Hot Carrots & Zucchini, 220

Thai Carrot Salad with Peanuts, 219

Vegetable Broth in the Slow Cooker, 104

Vegetable Chowder, 87

Vegetable Soup, 86

Veggie Sandwiches, 66

Zippy Glazed Carrots, 179

Zucchini Carrot Medley, 183

Casseroles

Baked Cabbage Casserole, 190

Broccoli and Corn Casserole, 171

Brown Rice Vegetable Casserole, 154

Cheesy Rice Casserole, 206

Chili Rellenos Casserole, 204

Company Potato Casserole, 165

Corn Casserole, 175

Delicious Cabbage Rice Casserole, 153

Eggplant Casserole, 177

Eggplant Tomato Casserole, 178

Herbed Rice and Lentil Casserole, 139

Little Broccoli Rice Casseroles, 154

Pineapple Casserole, 158

Polenta Pepper Casserole, 148

Rice, Corn and Cheese Casserole, 145

Sauerkraut Casserole, 114

Spinach Casserole, 195

Cauliflower and Wild Rice Soup, 99

Cauliflower Herb Squares, 202

Cauliflower Soup, 99

Cauliflower

24 Hour Salad, 214

Aloo Gobi with Peas, 187

Brown Rice Vegetable Casserole, 154

Cauliflower and Wild Rice Soup, 99

Cauliflower Herb Squares, 202

Cauliflower Soup, 99

Colorful Oven Vegetables, 185

Country Market Cauliflower, 170

Mashed Cauliflower, 170

Potluck Salad, 220

Rigatoni with Roasted Cauliflower and Asiago, 124

Vegetable Rice Pie, 153

Veggie Macaroni and Cheese, 115

Celery Seed Salad Dressing, 216

Chard

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Swiss Chard Scramble, 195

Cheddar Almond Salad, 214

Cheddar Garlic Biscuits, 60

Cheese Potatoes, 165

Cheese Sauce with Rice and Peas, 147

Cheese Scalloped Potatoes and Carrots, 164

Cheese-Stuffed Shells, 109

Cheese Vegetable Strata, 39

Cheese, American

Bean Burgers, 70

Cheese, Asiago

Polenta Pepper Casserole, 148

Rigatoni with Roasted Cauliflower and Asiago, 124

Swiss Chard Scramble, 195

Cheese, Blue

A Meal on a Sweet Potato, 159

Blue Cheese Tarts, 18

Broccoli and Blue Brie Soup, 100

Elegant Beets, 219

Game-Day Blue-Cheese Dip, 21

Cheese, Cheddar

Baked Cheese Grits, 38

Baked Creamed Eggs, 203

Bean Cheese Dip, 21

Black Bean Lasagna Rolls, 109

Broccoli Quiche, 201

Cauliflower Herb Squares, 202

Cheddar Almond Salad, 214

Cheddar Garlic Biscuits, 60

Cheese Sauce with Rice and Peas, 147

Cheese Scalloped Potatoes and Carrots, 164

Cheesy Corn Bake, 176

Cheesy Slow-Cooker Macaroni, 116

Chili Rellenos Casserole, 204

Creamed Spinach, 196

Crumb-Topped Macaroni and Cheese, 114

Easy Black Bean Lasagna, 112

German Cabbage Au Gratin, 189

Gourmet Oven Grilled-Cheese Sandwiches, 65

Grilled Cheese & Mushroom Sandwiches, 65

Haystacks, 134

Horseradish Macaroni and Cheese, 116

Low-Fat Veggie Quiche, 200

Mexican Rice and Beans, 128

Mexican Rice Skillet, 147

Pimento Cheese, 25

Pineapple Cheddar Cornbread, 54

Potato-Crust Quiche, 41

Rice, Corn and Cheese Casserole, 145

Slow-Cooker Macaroni and Cheese, 116

Southwestern Hash, 206

Spinach Casserole, 195

Spinach Salad with Poppy Seed Dressing, 210

Stuffed Peppers, 152

Sweet and Sour Neatballs, 19

Taos Posole, 174

Tasty Lentil Tacos, 136

Tex-Mex Salad, 214

Three-Cheese Broccoli Soup, 98

Three-Cheese Quesadillas, 66

Tomato Pie, 198

Triple-Decker Tortilla, 136

Vegetable Enchiladas, 135

Veggie Macaroni and Cheese, 115

Zesty Macaroni and Cheese, 115

Zucchini Bake, 183

Zucchini Garden Chowder, 92

Cheese, Colby

Overnight Veggie Omelet, 42

Summer Squash Lasagna, 110

Cheese, Colby Jack

Low-Fat Veggie Quiche, 200

Tomato Pie, 198

Cheese, Feta

A Meal on a Sweet Potato, 159

Feta and Vegetable Rotini Salad, 222

Feta Bruschetta, 17

Garlicky Tomatoes and Olives with Spaghetti, 121

Greek Layer Dip, 25

Mediterranean Lentil and Bulgur Salad, 229

Potluck Salad, 220

Tomato Pesto Frittata, 198

Turkish Crustless Quiche, 200

Cheese, Goat

Tomato Galette, 197

Cheese, Gouda

Saucy Succotash, 174

Cheese, Gruyere

Three-Cheese Broccoli Soup, 98

Cheese, Italian Blend

Herbed Rice and Lentil Casserole, 139

Summer Squash Lasagna, 110

Tomato Herb Mini Frittatas, 197

Cheese, Jarlsberg

Three-Cheese Broccoli Soup, 98

Cheese, Mexican Blend

Broccoli Cornbread, 53

Cauliflower Soup, 99

Meatless Mexican Lasagna, 129

Tomato Rice, 144

Cheese, Monterey Jack

Black Bean Lasagna Rolls, 109

Broccoli Tofu Strata, 202

Chili Rellenos Casserole, 204

Crustless Quiche, 199

Italian Frittata Cups, 38

Mexican Egg Casserole, 40

Pineapple Cheddar Cornbread, 54

Quick Southwestern Veggies and Rice, 153

Three-Cheese Quesadillas, 66

Triple-Decker Tortilla, 136

Vegetable Enchiladas, 135

White Veggie Pizza, 76

Cheese, Mozzarella

Broiled Eggplant, 177

Cheese-Stuffed Shells, 109

Crazy-Crust Pizza, 72

Easy Black Bean Lasagna, 112

Eggplant Tomato Casserole, 178

Garbanzo-Stuffed Shells, 108

Hoagie Pizza, 74

Huevos Rancheros, 205

Italian Pasta Pie, 112

Mushroom Manicotti, 107

Personal Portabello Pizzas, 76

Slow-Cooker Fresh Veggie Lasagna, 110

Spaghetti Pizza, 114

Spinach Lasagna, 111

Summer Squash Lasagna, 110

Tuscan Pizza with Garlic Cream Sauce, 75

Vegetable Rice Pizza, 73

Veggie Sandwiches, 66

White Veggie Pizza, 76

Wild Mushroom Dip, 20

Zucchini Pizza, 73

Zucchini Pizza-Style, 183

Cheese, Muenster

Cheese Vegetable Strata, 39

Cheese, Parmesan

Artichoke Parmesan Quiche, 208

Broccoli Alfredo, 121

Cheese-Stuffed Shells, 109

Eggplant Parmesan, 179

Garbanzo-Stuffed Shells, 108

Golden Parmesan Potatoes, 166

Hot Artichoke & Parmesan Dip, 22

Oven-Fried Eggplant, 177

Parmesan Garlic Popcorn, 27

Cheese, Pepper Jack

Hot Mexican Spinach Dip, 21

Swiss Cheese Puffs, 17

Cheese, Provolone

White Veggie Pizza, 76

Cheese, Ricotta

Black Bean Lasagna Rolls, 109

Caprese Pizza, 75

Cheese-Stuffed Shells, 109

Garbanzo-Stuffed Shells, 108

Ricotta Gnocchi with Spinach Sauce, 117

Slow-Cooker Fresh Veggie Lasagna, 110

Spinach- and Cheese-Stuffed Shells, 108

Spinach Lasagna, 111

Summer Squash Lasagna, 110

Tomato Galette, 197

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Cheese, Romano

Swiss Chard Scramble, 195

Cheese, Roquefort

Potato Roquefort Gratin, 168

Cheese, Sharp

Broccoli Pie, 208

Cheesy Bread Pudding, 39

Cheesy Rice Casserole, 206

Crustless Spinach Quiche, 199

Eggplant Casserole, 177

Millet Loaf, 155

Pineapple Casserole, 158

Sunshine Casserole, 204

Cheese, Swiss

Artichoke Parmesan Quiche, 208

Broccoli Quiche, 201

Company Potato Casserole, 165

French Onion Soup, 90

Horseradish Macaroni and Cheese, 116

Lentils Swiss-Style, 138

Swiss Cheese Puffs, 17

Cheese, Velveeta

Cheese Sauce with Rice and Peas, 147

Cheesy Bread Pudding, 39

Cheesy Corn Bake, 176

Cheesy Rice Casserole, 206

Cheesy Slow-Cooker Macaroni, 116

Cherries

Aunt Annabelle’s Fruit Cobbler, 248

Fruit Mixture Crisps, 249

Hot Fruit Casserole, 192

No-Bake Chilled Cherry Pie, 246

Cherries, Dried

Signature Salad, 213

Cherries, Maraschino

Gift of the Magi Bread, 55

Chestnuts

Anona’s Chestnut Stuffing, 157

Chickpea Curry, 135

Chickpea of the Sea Spread, 64

Chickpeas, See Beans, Garbanzo

Chili Rellenos Casserole, 204

Chili with Corn, 103

Chili

Big-Batch Vegetarian Lentil Chili, 103

Black Bean Chili, 102

Chili Rellenos Casserole, 204

Chili with Corn, 103

Vegan Chili, 101

Vegetarian Chili, 102

White Chili, 102

Chilies, Chipotle

Chipotle Navy Bean Soup, 78

Chilies, Green

Black Bean Lasagna Rolls, 109

Green Bean Tomato Sauté, 171

Jalapeño Popper Dip, 22

Latin Stew, 88

Meatless Mexican Lasagna, 129

Mexican Egg Casserole, 40

New Mexican Pizza, 74

Southwestern Soup, 78

Taos Posole, 174

Chilies, Hot

Black Bean Burritos, 137

Chickpea Curry, 135

Chipotle Navy Bean Soup, 78

Chocolate Date Cake, 240

Chocolate Mousse, 252

Chocolate Peanut Butter Slow-Cooker Cake, 239

Chocolate Praline Torte, 240

Chocolate Pudding, 254

Chocolate

Chocolate Date Cake, 240

Chocolate Peanut Butter Slow-Cooker Cake, 239

Chocolate Praline Torte, 240

Chocolate Pudding, 254

Energy Balls, 28

Frosty Mocha Pie, 244

Jimmy Carter Dessert, 253

Tres Leches Cake with Chile-Cocoa Whipped Cream, 238

Triple Chocolate Cake and Sauce, 239

Zucchini Brownies, 259

Chocolate Chips

Can’t-Leave-These-Alone Bars, 258

Caramel Nut Bars, 258

Chocolate Mousse, 252

Energy Balls, 28

Flourless Brownies, 259

Flourless Peanut Butter Bars, 259

Fruit & Nut Chocolate Balls, 257

Gift of the Magi Bread, 55

High-Energy Trail Bars, 28

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Pumpkin Chip Muffins, 60

Raspberry Chocolate Chip Muffins, 59

Triple Chocolate Cake and Sauce, 239

Wheat Germ Zucchini Bread with Chocolate Chips, 55

Whole Wheat Zucchini Muffins, 58

Zucchini Brownies, 259

Chocolate, White

Apricot and White Chocolate Scones, 37

Chopped Apple Cake, 236

Chowder

Broccoli Chowder, 98

Corn Chowder, 89

Potato Chowder, 85

Sweet Potato and Corn Chowder, 94

Vegetable Bean Chowder, 87

Vegetable Chowder, 87

Zucchini Garden Chowder, 92

Christmas Popcorn, 27

Cilantro

Aloo Gobi with Peas, 187

Butternut Squash Soup with Thai Gremolata, 96

Mai Family’s Carrot and Red-Beet Salad, 218

Pico de Gallo, 25

Puerto-Rican Bean Salad, 222

Quinoa and Black Beans, 130

Slow-Cooked Salsa, 22

Zucchini and Tomato Salsa, 26

Cinnamon Raisin Bread, 50

Cinnamon Toast Sticks, 33

Cobbler

Aunt Annabelle’s Fruit Cobbler, 248

Texas Peach Cobbler, 247

Coconut Buttermilk Pound Cake, 241

Coconut-Curried Spinach Pea Soup, 95

Coconut Milk

Butternut Squash Soup with Thai Gremolata, 96

Chickpea Curry, 135

Coconut-Curried Spinach Pea Soup, 95

Jamaican Red Bean Stew, 77

Sweet Potato and Ginger Soup, 95

Thai Veggie Curry, 186

Coconut, Flaked

Ambrosia Salad, 192

Peach Dessert, 242

Coconut, Shredded

Coconut Buttermilk Pound Cake, 241

Energy Balls, 28

High-Energy Trail Bars, 28

Oatmeal Coconut Pie, 243

Oatmeal Marmalade Bars, 258

Orange-Coconut Zucchini Bread, 56

Sweet Potato Soufflé, 160

Cold Strawberry Soup, 46

Coleslaw, 226

Coleslaw

Coleslaw, 226

Macaroni Coleslaw, 225

Mustard Coleslaw, 226

Vegetable Cabbage Slaw, 226

Colorful Oven Vegetables, 185

Company Potato Casserole, 165

Confetti Bean Salad, 221

Cookies

Best-Ever Sugar Cookies, 255

Cranberry Oatmeal Cookies, 257

Honey Pecan Cookies, 256

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Corn Casserole, 175

Corn Chowder, 89

Corn Fritters, 176

Corn Tortilla and Eggs, 203

Corn

Amish Corn Pie, 199

Baked Corn, 175

Baked Spaghetti Corn, 113

Black Bean Chili, 102

Broccoli and Corn Casserole, 171

Calico Rice Salad, 231

Cheesy Corn Bake, 176

Chili with Corn, 103

Confetti Bean Salad, 221

Corn Chowder, 89

Corn Fritters, 176

Corny Garlic Mashed Potatoes, 168

Fresh Corn and Rice Salad, 232

Homemade Vegetable Soup, 86

Latin Stew, 88

Meatless Mexican Lasagna, 129

Mexican Rice and Beans, 128

Mexican Rice Skillet, 147

Puerto-Rican Bean Salad, 222

Quick Southwestern Veggies and Rice, 153

Quinoa and Black Beans, 130

Red Beans and Corn in Pitas, 136

Rice, Corn and Cheese Casserole, 145

Saucy Succotash, 174

Slow-Cooker Creamed Corn, 175

Southwestern Hash, 206

Southwestern Rice and Beans, 128

Southwestern Soup, 78

Spicy Corn-on-the-Cob Soup, 90

Sunshine Casserole, 204

Sweet Potato and Corn Chowder, 94

Tex-Mex Salad, 214

Triple-Decker Tortilla, 136

Vegetable Enchiladas, 135

Zucchini Garden Chowder, 92

Corn, Cream-Style

Baked Corn, 175

Baked Spaghetti Corn, 113

Corn Casserole, 175

Pineapple Cheddar Cornbread, 54

Saucy Succotash, 174

Sour Cream Cornbread, 53

Sunshine Casserole, 204

Sweet Potato and Corn Chowder, 94

Vegetable Bean Chowder, 87

Corn, Mexi-Corn

Vegan Chili, 101

Cornbread Salad, 225

Cornbread-Topped Frijoles, 127

Cornbread

Broccoli Cornbread, 53

Cornbread Salad, 225

Cornbread-Topped Frijoles, 127

Homemade Cornbread Mix, 261

Cornmeal

Homemade Cornbread Mix, 261

Pineapple Cheddar Cornbread, 54

Polenta Pepper Casserole, 148

Polenta with Spicy Bean Sauce, 150

Sour Cream Cornbread, 53

Corny Garlic Mashed Potatoes, 168

Country Baked Beans, 131

Country Fresh Soup, 88

Country Market Cauliflower, 170

Couscous Salad, 230

Couscous

Black Lentil and Couscous Salad, 229

Couscous Salad, 230

Curry Pilaf with Garbanzos, 134

Israeli Couscous with Vegetables, 118

Spiced Tomatoes and Couscous, 101

Cracked Wheat or Bulgur Pilaf, 148

Craisins, See Cranberries, Dried

Cranberries

Apple Cranberry Crisp, 250

Applesauce Cake with Streusel Topping, 235

Cranberry Apple Salad, 212

Cranberry Squash, 182

Cranberries, Dried

Almond Cranberry Rice Pilaf, 143

A Meal on a Sweet Potato, 159

Apple Salad, 233

Baked Apple Cranberry Pancake, 31

Banana Cookie Bread Deluxe, 54

Breakfast Quinoa with Cranberries, 44

Broccoli Salad, 220

Cranberry Apple Salad, 212

Cranberry Oatmeal Cookies, 257

Energy Balls, 28

Family Favorite Quinoa Pilaf, 148

Grain and Fruit Cereal, 44

Signature Salad, 213

Cranberry Apple Salad, 212

Cranberry Oatmeal Cookies, 257

Cranberry Squash, 182

Crazy-Crust Pizza, 72

Creamed Fresh Spinach, 196

Creamed Spinach, 196

Cream-of-Brown-Rice Cereal, 45

Creamy Apple Pie, 244

Creamy Spinach Ravioli, 121

Croutons, 215

Crumb-Topped Macaroni and Cheese, 114

Crustless Quiche, 199

Crustless Spinach Quiche, 199

Cucumber Salad with Cumin, 217

Cucumbers

Bedspring Salad, 223

Cucumber Salad with Cumin, 217

Fennel and Apple Green Salad, 209

Feta and Vegetable Rotini Salad, 222

Greek Layer Dip, 25

Linguini Salad, 223

Mediterranean Lentil and Bulgur Salad, 229

Old-Fashioned Cucumber Salad, 217

Pickled Cukes, 227

Curried Eggs with Rice, 205

Curried Lentils, 140

Curried Lentil Soup, 84

Curry Pilaf with Garbanzos, 134

Custard

Pumpkin Custard, 46

Rhubarb Custard Dessert with Streusel, 252

D

Date Balls, 257

Dates

Chocolate Date Cake, 240

Date Balls, 257

Gift of the Magi Bread, 55

Ready Bake Muffins, 57

Delicious Baked Beans, 131

Delicious Cabbage Rice Casserole, 153

Delicious Coffee Cake, 34

Desserts

1-2-3 Apple Crisp, 249

Apple Cranberry Crisp, 250

Applesauce Cake with Streusel Topping, 235

Apricot Crisp, 247

Aunt Annabelle’s Fruit Cobbler, 248

Barbara’s Apple Bubble, 250

Best-Ever Sugar Cookies, 255

Buttermilk Banana Pineapple Cake, 242

Can’t-Leave-These-Alone Bars, 258

Caramel Nut Bars, 258

Chocolate Date Cake, 240

Chocolate Mousse, 252

Chocolate Peanut Butter Slow-Cooker Cake, 239

Chocolate Praline Torte, 240

Chocolate Pudding, 254

Chopped Apple Cake, 236

Coconut Buttermilk Pound Cake, 241

Cranberry Oatmeal Cookies, 257

Creamy Apple Pie, 244

Date Balls, 257

Flourless Brownies, 259

Flourless Peanut Butter Bars, 259

Frosty Mocha Pie, 244

Fruit Mixture Crisps, 249

Fruit & Nut Chocolate Balls, 257

Fruit Pudding, 248

Gingerbread, 237

Glazed Cinnamon Apples, 251

Hawaiian Wedding Cake, 241

Honey Pecan Cookies, 256

Jam Sandwich Surprises, 255

Jimmy Carter Dessert, 253

Lemon Cheesecake, 246

Lemon Pie a la Mode, 245

Maple Peach Crumble Pie, 243

No-Bake Chilled Cherry Pie, 246

Oatmeal Coconut Pie, 243

Oatmeal Marmalade Bars, 258

Peach Dessert, 242

Peach Sherbet Popsicles, 254

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Pecan Pumpkin Pie, 245

Pineapple Bread Pudding, 248

Pink Clouds, 254

Pumpkin Pie Pudding, 252

Quick Apple Pie, 243

Raspberry Angel Food Cake, 237

Raspberry Brownie Dessert, 253

Rhubarb Crunch, 251

Rhubarb Custard Dessert with Streusel, 252

Strawberry-Banana Freeze, 255

Texas Peach Cobbler, 247

Tres Leches Cake with Chile-Cocoa Whipped Cream, 238

Triple Chocolate Cake and Sauce, 239

Waldorf School Birthday Cake, 241

William Tell’s Cake, 236

Zucchini Brownies, 259

Dill

Creamy Spinach Ravioli, 121

Herb Rolls, 53

Lemon Dill Garbanzo Patties, 70

Tomato Dill Bread, 49

Turkish Crustless Quiche, 200

Dinner in a Pumpkin, 181

Dips

Bean Cheese Dip, 21

Game-Day Blue-Cheese Dip, 21

Garbanzo Olive Dip, 24

Garlic Hummus, 24

Greek Layer Dip, 25

Hot Artichoke & Parmesan Dip, 22

Hot Mexican Spinach Dip, 21

Jalapeño Popper Dip, 22

Mango Salsa, 26

Pico de Gallo, 25

Slow-Cooked Salsa, 22

Sweet Onion Dip, 23

Vegetable Dip from Scratch, 23

Wild Mushroom Dip, 20

Zucchini and Tomato Salsa, 26

Dressing, See Stuffing

E

Easy Black Bean Lasagna, 112

Easy Rolls, 52

Easy Stir-Fry, 186

Easy Stuffing, 158

Edamame, See also Beans, Soy

Basil Vegetable Pasta, 124

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Eggplant Casserole, 177

Eggplant Parmesan, 179

Eggplant Tomato Casserole, 178

Eggplant

Batilgian, an Armenian Recipe, 178

Broiled Eggplant, 177

Broiled Vegetable Sandwiches, 67

Eggplant Casserole, 177

Eggplant Parmesan, 179

Eggplant Tomato Casserole, 178

Garden Ratatouille with Barley, 151

Grilled Vegetable Salad, 210

Oven-Fried Eggplant, 177

Quiche Mediterranean, 41

Rigatoni with Grilled Vegetables, 122

Vegetable Moussaka, 142

Egg Salad Sandwiches, 64

Eggs

Amish Corn Pie, 199

Artichoke Parmesan Quiche, 208

Baked Apple French Toast, 34

Baked Creamed Eggs, 203

Best Deviled Eggs, 207

Broccoli Pie, 208

Broccoli Quiche, 201

Carrot Egg Sandwich Filling, 64

Cheese Vegetable Strata, 39

Chili Rellenos Casserole, 204

Corn Tortilla and Eggs, 203

Crustless Quiche, 199

Crustless Spinach Quiche, 199

Curried Eggs with Rice, 205

Egg Salad Sandwiches, 64

Garden Medley Quiche, 201

Huevos Rancheros, 205

Italian Frittata Cups, 38

Mexican Egg Casserole, 40

Mustard Eggs, 207

Overnight Veggie Omelet, 42

PB&J French Toast, 33

Pickled Beets & Eggs, 207

Potato-Crust Quiche, 41

Quiche Mediterranean, 41

Rhubarb Custard Dessert with Streusel, 252

Southwestern Hash, 206

Swiss Chard Scramble, 195

Tomato Herb Mini Frittatas, 197

Tomato Pesto Frittata, 198

Turkish Crustless Quiche, 200

Elegant Beets, 219

Elegant French Lentil Salad, 228

Energy Balls, 28

F

Family Favorite Quinoa Pilaf, 148

Farfalle with Tomatoes, Garlic and Basil, 122

Fay Etta’s Apple Butter, 62

Fennel and Apple Green Salad, 209

Feta and Vegetable Rotini Salad, 222

Feta Bruschetta, 17

Filled Acorn Squash, 181

Filling, See Stuffing

Five-Ingredient Pasta Toss, 125

5-Minute Heat-and-Go Soup, 89

Flaxseed

Blueberry Banana Smoothie, 29

Green Tea Smoothie, 29

Orange Bran Flax Muffins, 60

Soy-Flax Granola, 43

Steel-Cut Oats with Bananas, 45

Flourless Brownies, 259

Flourless Peanut Butter Bars, 259

French Bread, 48

French Dressing Mix, 216

French Onion Soup, 90

French Toast

Baked Apple French Toast, 34

PB&J French Toast, 33

Fresh Corn and Rice Salad, 232

Fried Rice, 146

Frosty Mocha Pie, 244

Fruit Mixture Crisps, 249

Fruit & Nut Chocolate Balls, 257

Fruit Pudding, 248

Fruit Salad, 193

Fruit Salad with Yogurt and Nuts, 194

Fully-Loaded Baked Potato Soup, 85

G

Game-Day Blue-Cheese Dip, 21

Garbanzo Olive Dip, 24

Garbanzo-Stuffed Shells, 108

Garbanzo Vegetable Burgers, 71

Garden Medley Quiche, 201

Garden Ratatouille with Barley, 151

Garlic Hummus, 24

Garlic Pasta, 123

Garlic

Cabbage and Potatoes, 163

Corny Garlic Mashed Potatoes, 168

Garlic Hummus, 24

Garlic Pasta, 123

Garlicky Tomatoes and Olives with Spaghetti, 121

Roasted Garlic Sweet Potatoes, 163

Garlicky Tomatoes and Olives with Spaghetti, 121

German Cabbage Au Gratin, 189

Ghanaian Rice Meal, 156

Gift of the Magi Bread, 55

Ginger

Mai Family’s Carrot and Red-Beet Salad, 218

Pumpkin Ginger Scones, 37

Sesame Noodles, 126

Sweet Potato and Ginger Soup, 95

Gingerbread, 237

Glazed Cinnamon Apples, 251

Golden Carrot Loaf, 180

Golden Garbanzo Patties, 71

Golden Parmesan Potatoes, 166

Gourmet Oven Grilled-Cheese Sandwiches, 65

Grain and Fruit Cereal, 44

Granola, 42

Grapes Juanita, 194

Grapes

Fruit Salad, 193

Grapes Juanita, 194

Spinach Pasta Salad, 222

Sunny Fruit Fiesta, 193

Tropical Salad with Crunchy Pecans, 212

Waldorf Salad, 234

Wild Rice Salad with Grapes and Almonds, 231

Gravy

Mushroom Gravy, 188

Savory Yeast Gravy, 156

Greek Layer Dip, 25

Green Bean Tomato Sauté, 171

Green Beans with Sesame Seeds, 172

Green Beans

Asian Green Beans, 173

Barbecued Green Beans, 171

Batilgian, an Armenian Recipe, 178

Cabbage Soup, 87

Green Beans with Sesame Seeds, 172

Green Bean Tomato Sauté, 171

Herbed Green Beans with Tomatoes, 172

Homemade Vegetable Soup, 86

Lemon Garlic Green Beans, 172

Mustard Green Beans, 173

Quinoa Salad, 232

Summer Risotto, 152

Tortellini Soup, 89

Vegetable Soup, 86

Green Tea Smoothie, 29

Greens, See also Lettuce, Iceburg

Greens, Mixed

Grilled Vegetable Salad, 210

Salad Louise, 210

Signature Salad, 213

Spring Greens with Roasted Rhubarb and Parmesan Crisps, 213

Greens, Mixed Baby

Cranberry Apple Salad, 212

Greens, Spring Mix

Spring Greens with Roasted Rhubarb and Parmesan Crisps, 213

Grilled Cheese & Mushroom Sandwiches, 65

Grilled Vegetable Salad, 210

Grits

Baked Cheese Grits, 38

H

Harvest Pumpkin Butter, 63

Hawaiian Wedding Cake, 241

Haystacks, 134

Herbed Green Beans with Tomatoes, 172

Herbed Rice and Lentil Casserole, 139

Herbed Rice Pilaf, 145

Herbed Risotto, 151

Herb Rolls, 53

Herb Vinaigrette, 215

High-Energy Trail Bars, 28

Hoagie Pizza, 74

Holiday Punch, 30

Homemade Cornbread Mix, 261

Homemade Cream of Mushroom Soup—in the microwave, 261

Homemade Cream of Mushroom Soup—on the stove, 260

Homemade Frozen Hash Browns, 261

Homemade Spaghetti Sauce, 105

Homemade Vegetable Soup, 86

Homestyle Cabbage, 191

Homey Mac Dinner, 119

Hominy

Taos Posole, 174

Honey Mustard Dressing, 216

Honey Pecan Cookies, 256

Honey-Roasted Parsnips, Sweet Potatoes and Apples, 163

Horseradish Macaroni and Cheese, 116

Hot Artichoke & Parmesan Dip, 22

Hot Fruit Casserole, 192

Hot Mexican Spinach Dip, 21

Hot Sweet Potato Fries, 162

Hot Tomato Curry, 174

Huevos Rancheros, 205

Hungarian Soup, 82

I

Impossible Brunch Pie, 40

Indian Naan Bread, 49

Israeli Couscous with Vegetables, 118

Italian Broccoli, 170

Italian Frittata Cups, 38

Italian Pasta Pie, 112

J

Jalapeño Pepper Jelly, 63

Jalapeño Popper Dip, 22

Jamaican Red Bean Stew, 77

Jam Sandwich Surprises, 255

Jimmy Carter Dessert, 253

Judy’s Bean Burgers, 71

K

Kale

Beans ’n’ Greens, 79

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Tuscan Bean Soup, 82

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Kiwi

Tropical Salad with Crunchy Pecans, 212

L

Large Quantity Pasta Bean Soup, 79

Latin Stew, 88

Leeks

Acorn Squash Soup with Apples and Leeks, 98

Lemon Cheesecake, 246

Lemon Dill Garbanzo Patties, 70

Lemon Garlic Green Beans, 172

Lemon Pie a la Mode, 245

Lemon Sauce, 237

Lemons

Apple Cranberry Crisp, 250

Cucumber Salad with Cumin, 217

Lemon Cheesecake, 246

Lemon Dill Garbanzo Patties, 70

Lemon Garlic Green Beans, 172

Lemon Pie a la Mode, 245

Lemon Sauce, 237

Lentil Soup with Lemon, 83

Microwave Lemon Curd, 63

Lentil Rice Salad, 228

Lentil Sauce, Vegetables and Rice, 141

Lentil Soup with Lemon, 83

Lentil Spinach Soup, 83

Lentils and Barley, 139

Lentils Swiss-Style, 138

Lentils

Big-Batch Vegetarian Lentil Chili, 103

Black Lentil and Couscous Salad, 229

Curried Lentils, 140

Curried Lentil Soup, 84

Elegant French Lentil Salad, 228

Herbed Rice and Lentil Casserole, 139

Judy’s Bean Burgers, 71

Lentil Rice Salad, 228

Lentils and Barley, 139

Lentil Sauce, Vegetables and Rice, 141

Lentil Soup with Lemon, 83

Lentil Spinach Soup, 83

Lentils Swiss-Style, 138

Mediterranean Lentil and Bulgur Salad, 229

Red Lentil Sauce, 141

Red Lentil Soup, 82

Salsa Lentils, 138

Slow-Cooked Lentils and Rice, 140

Tasty Lentil Tacos, 136

Tomato Lentil Soup, 101

Vegetable Moussaka, 142

Lettuce, Iceburg, See also Greens

Hoagie Pizza, 74

Tasty Lentil Tacos, 136

Tex-Mex Salad, 214

Lettuce, Red-Leaf

Spinach Salad, 211

Lettuce, Romaine

24 Hour Salad, 214

Cheddar Almond Salad, 214

Fennel and Apple Green Salad, 209

Mediterranean Lentil and Bulgur Salad, 229

Quinoa Salad, 232

Tossed Salad with Candied Almonds, 211

Tropical Salad with Crunchy Pecans, 212

Waldorf Salad, 234

Lima Beans with Sour Cream, 133

Limes

Pico de Gallo, 25

Puerto-Rican Bean Salad, 222

Thai Carrot Salad with Peanuts, 219

Linguini Salad, 223

Linguini with Mushroom Sauce, 120

Linguini with Sun-Dried Tomato Pesto, 117

Little Broccoli Rice Casseroles, 154

Low-Fat Veggie Quiche, 200

M

Macaroni Coleslaw, 225

Macaroni Salad, 223

Mai Family’s Carrot and Red-Beet Salad, 218

Mango Salsa, 26

Mangos

Mango Salsa, 26

Maple Peach Crumble Pie, 243

Maple Syrup

Maple Peach Crumble Pie, 243

Vermont Honey Wheat Bread, 47

Marinated Sliced Tomatoes, 218

Mashed Cauliflower, 170

Mashed Potatoes in the Slow Cooker, 164

Meatless Mexican Lasagna, 129

Mediterranean Lentil and Bulgur Salad, 229

Melon, Honeydew

Sunny Fruit Fiesta, 193

Melt-in-Your-Mouth Pancakes, 33

Mexican Egg Casserole, 40

Mexican Rice and Beans, 128

Mexican Rice Skillet, 147

Microwave Lemon Curd, 63

Milk

Caramel Frappés, 28

Cheese Vegetable Strata, 39

Cheesy Bread Pudding, 39

Chocolate Pudding, 254

Corn Chowder, 89

Potato Chowder, 85

Sweet Potato Barley Soup, 93

Vegetable Bean Chowder, 87

Vegetable Chowder, 87

Milk, Soy

Blueberry Banana Smoothie, 29

Breakfast Quinoa with Cranberries, 44

Steel-Cut Oats with Bananas, 45

Millet Loaf, 155

Millet

Banana Millet Muffins, 59

Grain and Fruit Cereal, 44

Millet Loaf, 155

Mom’s Pineapple Filling, 158

Moroccan Stew, 93

Moroccan Sweet Potato Medley, 161

Muesli, 43

Muffins

Apple Streusel Muffins, 56

Banana Millet Muffins, 59

Orange Bran Flax Muffins, 60

Pumpkin Chip Muffins, 60

Raspberry Chocolate Chip Muffins, 59

Ready Bake Muffins, 57

Spelt Applesauce Muffins, 57

Strawberries and Cream Mini Muffins, 58

Whole Wheat Zucchini Muffins, 58

Mushroom Burgers, 68

Mushroom Goulash, 119

Mushroom Gravy, 188

Mushroom Manicotti, 107

Mushroom Sliders, 67

Mushroom Spaghetti Sauce, 106

Mushrooms in Red Wine, 188

Mushrooms

Artichoke Stuffing, 157

Barley and Mushroom Soup, 91

Barley with Mushrooms, 150

Butternut Mushroom Bisque, 97

Cheese Vegetable Strata, 39

Grilled Cheese & Mushroom Sandwiches, 65

Homemade Cream of Mushroom Soup—in the microwave, 261

Homemade Cream of Mushroom Soup—on the stove, 260

Israeli Couscous with Vegetables, 118

Lemon Dill Garbanzo Patties, 70

Low-Fat Veggie Quiche, 200

Mushroom Burgers, 68

Mushroom Goulash, 119

Mushroom Gravy, 188

Mushroom Manicotti, 107

Mushrooms in Red Wine, 188

Mushroom Spaghetti Sauce, 106

Slow-Cooker Fresh Veggie Lasagna, 110

Spaghetti Pizza, 114

Stuffed Mushrooms, 20

Summer Risotto, 152

Vegetable Broth in the Slow Cooker, 104

Vegetable Moussaka, 142

Vegetable Stir-Fry with Peanut Sauce, 185

Vegetarian Pasta Sauce, 106

Veggie Sandwiches, 66

Wild Mushroom Dip, 20

Wild Rice with Mushrooms, 144

Mushrooms, Portabello

Linguini with Mushroom Sauce, 120

Mushroom Sliders, 67

Personal Portabello Pizzas, 76

Summer Squash Lasagna, 110

Mustard Coleslaw, 226

Mustard Eggs, 207

Mustard Green Beans, 173

N

Nepal Vegetable Curry, 186

Never-Fail Waffles, 35

New Mexican Pizza, 74

No-Bake Chilled Cherry Pie, 246

O

Oat Bran

Orange Bran Flax Muffins, 60

Oatmeal Coconut Pie, 243

Oatmeal Marmalade Bars, 258

Oats, Quick

Apple Oatmeal Pancakes, 32

Apricot Crisp, 247

Banana Cookie Bread Deluxe, 54

Banana Millet Muffins, 59

Caramel Nut Bars, 258

Cranberry Oatmeal Cookies, 257

Fruit Mixture Crisps, 249

Golden Garbanzo Patties, 71

High-Energy Trail Bars, 28

Judy’s Bean Burgers, 71

Millet Loaf, 155

Muesli, 43

Oatmeal Marmalade Bars, 258

1-2-3 Apple Crisp, 249

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Rhubarb Crunch, 251

Slow-Cooker Baked Oatmeal, 35

Oats, Rolled

Apple Cranberry Crisp, 250

Energy Balls, 28

Granola, 42

Lemon Dill Garbanzo Patties, 70

Oatmeal Coconut Pie, 243

1-2-3 Apple Crisp, 249

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Raspberry Chocolate Chip Muffins, 59

Rhubarb Crunch, 251

Soy-Flax Granola, 43

Sunburgers, 72

Vermont Honey Wheat Bread, 47

Oats, Steel-Cut

Steel-Cut Oats with Bananas, 45

Old-Fashioned Cucumber Salad, 217

Ol’ Fashioned Onion Rings, 188

Olives

Garbanzo Olive Dip, 24

Garlicky Tomatoes and Olives with Spaghetti, 121

Sun-Dried Tomato and Olive Spread, 23

100% Whole Wheat Refrigerator Rolls, 52

1-2-3 Apple Crisp, 249

Onions

Caramelized Onions, 187

French Onion Soup, 90

Ol’ Fashioned Onion Rings, 188

Simple French Onion Soup, 90

Vegetable Broth in the Slow Cooker, 104

Orange Bran Flax Muffins, 60

Orange-Coconut Zucchini Bread, 56

Orange-Lemon Drink, 30

Orange-Pineapple Shake, 29

Oranges

Ambrosia Salad, 192

California Salad, 209

Gift of the Magi Bread, 55

Orange Bran Flax Muffins, 60

Spinach Salad, 211

Tasty Orange Salad, 193

Thai Carrot Salad with Peanuts, 219

Tossed Salad with Candied Almonds, 211

Tropical Salad with Crunchy Pecans, 212

Oven-Fried Eggplant, 177

Oven Fried Potatoes, 167

Overnight Danish Braids, 36

Overnight Veggie Omelet, 42

P

Pancakes

Apple Oatmeal Pancakes, 32

Baked Apple Cranberry Pancake, 31

Melt-in-Your-Mouth Pancakes, 33

Pumpkin Pancakes, 32

Parmesan Garlic Popcorn, 27

Parsley Pasta, 123

Parsley

Herb Rolls, 53

Parsley Pasta, 123

Parsnips

Honey-Roasted Parsnips, Sweet Potatoes and Apples, 163

Roasted Harvest Vegetables, 184

Party Beets with Pineapple, 191

Pasta with Beans and Greens, 118

Pasta with Szechwan Peanut Dressing, 126

Pasta, Angel-Hair

Sesame Noodles, 126

Summer Pasta, 125

Pasta, Bow-Tie

Farfalle with Tomatoes, Garlic and Basil, 122

Five-Ingredient Pasta Toss, 125

Pasta, Fettuccine

Asparagus Fettuccine, 120

Pasta, Lasagna

Black Bean Lasagna Rolls, 109

Easy Black Bean Lasagna, 112

Slow-Cooker Fresh Veggie Lasagna, 110

Spinach Lasagna, 111

Summer Squash Lasagna, 110

Pasta, Linguini

Linguini Salad, 223

Linguini with Mushroom Sauce, 120

Linguini with Sun-Dried Tomato Pesto, 117

Pasta with Szechwan Peanut Dressing, 126

Vegetable Stir-Fry with Peanut Sauce, 185

Pasta, Macaroni

Cheesy Slow-Cooker Macaroni, 116

Crumb-Topped Macaroni and Cheese, 114

Homey Mac Dinner, 119

Horseradish Macaroni and Cheese, 116

Macaroni Coleslaw, 225

Mushroom Goulash, 119

Slow-Cooker Macaroni and Cheese, 116

Veggie Macaroni and Cheese, 115

Zesty Macaroni and Cheese, 115

Pasta, Manicotti

Mushroom Manicotti, 107

Pasta, Noodles

Cabbage with Noodles, 189

Sauerkraut Casserole, 114

Pasta, Penne

Baked Pasta E Fagioli, 113

Pasta, Ravioli

Creamy Spinach Ravioli, 121

Pasta, Rigatoni

Italian Pasta Pie, 112

Rigatoni with Grilled Vegetables, 122

Rigatoni with Roasted Cauliflower and Asiago, 124

Pasta, Rotini

Feta and Vegetable Rotini Salad, 222

Pasta, Shells

Cheese-Stuffed Shells, 109

Garbanzo-Stuffed Shells, 108

Spinach- and Cheese-Stuffed Shells, 108

Pasta, Soba Noodles

Pasta with Szechwan Peanut Dressing, 126

Pasta, Spaghetti

Baked Spaghetti Corn, 113

Garlicky Tomatoes and Olives with Spaghetti, 121

Homemade Spaghetti Sauce, 105

Large Quantity Pasta Bean Soup, 79

Spaghetti Pizza, 114

Summer Pasta, 125

Vegetarian Spaghetti, 107

Pasta, Spiral

Bedspring Salad, 223

Spinach Pasta Salad, 222

Pasta, Tortellini

Tortellini Soup, 89

Pasta, Ziti

Italian Pasta Pie, 112

PB&J French Toast, 33

Pea and Rice Soup, 80

Peach Dessert, 242

Peach Sherbet Popsicles, 254

Peaches

Fruit Mixture Crisps, 249

Hot Fruit Casserole, 192

Maple Peach Crumble Pie, 243

Peach Dessert, 242

Peach Sherbet Popsicles, 254

Peachy Carrots, 179

Texas Peach Cobbler, 247

Peachy Carrots, 179

Peanut Butter Bread, 50

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Peanut Butter Waldorf Salad, 234

Peanut Butter

African Peanut Soup, 92

Chocolate Peanut Butter Slow-Cooker Cake, 239

Christmas Popcorn, 27

Energy Balls, 28

Flourless Peanut Butter Bars, 259

Fruit & Nut Chocolate Balls, 257

High-Energy Trail Bars, 28

Jimmy Carter Dessert, 253

Pasta with Szechwan Peanut Dressing, 126

PB&J French Toast, 33

Peanut Butter Bread, 50

Peanut Butter Chocolate Chip Oatmeal Cookies, 256

Peanut Butter Waldorf Salad, 234

Vegetable Stir-Fry with Peanut Sauce, 185

Pears

Fruit Salad with Yogurt and Nuts, 194

Hot Fruit Casserole, 192

Peas

Almond Cranberry Rice Pilaf, 143

Aloo Gobi with Peas, 187

Cheese Sauce with Rice and Peas, 147

Chickpea Curry, 135

Coconut-Curried Spinach Pea Soup, 95

Couscous Salad, 230

Curry Pilaf with Garbanzos, 134

Fried Rice, 146

Homemade Vegetable Soup, 86

Italian Pasta Pie, 112

Spinach Pasta Salad, 222

Vegetable Loaf, 156

Vegetable Soup, 86

Vegetable Stir-Fry with Peanut Sauce, 185

Peas, Dried

Pea and Rice Soup, 80

Peas, Split

Rasam, 84

Spicy Pea Soup, 80

Veggie Pea Soup, 80

Pecan Pumpkin Pie, 245

Pecans

Chocolate Praline Torte, 240

Honey Pecan Cookies, 256

Pecan Pumpkin Pie, 245

Tropical Salad with Crunchy Pecans, 212

Peppers, Bell Sweet

Calico Rice Salad, 231

Confetti Bean Salad, 221

Garden Medley Quiche, 201

Grilled Vegetable Salad, 210

Hungarian Soup, 82

Mexican Rice Skillet, 147

Polenta Pepper Casserole, 148

Stuffed Peppers, 152

Peppers, Jalapeño

Jalapeño Pepper Jelly, 63

Jalapeño Popper Dip, 22

Mango Salsa, 26

Pico de Gallo, 25

Pimento Cheese, 25

Slow-Cooked Salsa, 22

Spicy Corn-on-the-Cob Soup, 90

Zucchini and Tomato Salsa, 26

Personal Portabello Pizzas, 76

Pesto Salad Dressing, 215

Pickled Beets, 227

Pickled Beets & Eggs, 207

Pickled Cukes, 227

Pico de Gallo, 25

Pies

Amish Corn Pie, 199

Artichoke Parmesan Quiche, 208

Broccoli Quiche, 201

Creamy Apple Pie, 244

Frosty Mocha Pie, 244

Impossible Brunch Pie, 40

Lemon Pie a la Mode, 245

Low-Fat Veggie Quiche, 200

Maple Peach Crumble Pie, 243

No-Bake Chilled Cherry Pie, 246

Oatmeal Coconut Pie, 243

Pecan Pumpkin Pie, 245

Quick Apple Pie, 243

Tomato Galette, 197

Tomato Pie, 198

Pimento Cheese, 25

Pineapple Bread Pudding, 248

Pineapple Casserole, 158

Pineapple Cheddar Cornbread, 54

Pineapple Quinoa Salad with Sweet Curry Vinaigrette, 233

Pineapple

Ambrosia Salad, 192

Buttermilk Banana Pineapple Cake, 242

Fruit Salad, 193

Hawaiian Wedding Cake, 241

Hot Fruit Casserole, 192

Mom’s Pineapple Filling, 158

Party Beets with Pineapple, 191

Pineapple Bread Pudding, 248

Pineapple Casserole, 158

Pineapple Cheddar Cornbread, 54

Pineapple Quinoa Salad with Sweet Curry Vinaigrette, 233

Pink Clouds, 254

Tropical Rice, 143

Tropical Salad with Crunchy Pecans, 212

Vegan Chili, 101

Pink Clouds, 254

Pizza

Caprese Pizza, 75

Crazy-Crust Pizza, 72

Hoagie Pizza, 74

New Mexican Pizza, 74

Personal Portabello Pizzas, 76

Tuscan Pizza with Garlic Cream Sauce, 75

Vegetable Rice Pizza, 73

White Veggie Pizza, 76

Zucchini Pizza, 73

Zucchini Pizza-Style, 183

Polenta Pepper Casserole, 148

Polenta with Spicy Bean Sauce, 150

Potato Chowder, 85

Potato-Crust Quiche, 41

Potato Roquefort Gratin, 168

Potato Salad, 224

Potatoes

Aloo Gobi with Peas, 187

Asparagus Potato Bake, 169

Asparagus Potato Soup, 86

Baked Potatoes Supreme, 166

Broccoli Chowder, 98

Cabbage and Potatoes, 163

Cheese Potatoes, 165

Cheese Scalloped Potatoes and Carrots, 164

Company Potato Casserole, 165

Corn Chowder, 89

Corny Garlic Mashed Potatoes, 168

Fully-Loaded Baked Potato Soup, 85

Golden Parmesan Potatoes, 166

Homemade Frozen Hash Browns, 261

Mashed Potatoes in the Slow Cooker, 164

Moroccan Stew, 93

Nepal Vegetable Curry, 186

Oven Fried Potatoes, 167

Potato Chowder, 85

Potato-Crust Quiche, 41

Potato Roquefort Gratin, 168

Potato Salad, 224

Seasoned Oven Fries, 167

Shredded Potato Salad, 224

Southwestern Hash, 206

Thai Veggie Curry, 186

Vegetable Bean Chowder, 87

Vegetable Chowder, 87

Potluck Salad, 220

Prunes

Fruit & Nut Chocolate Balls, 257

Ready Bake Muffins, 57

Pudding

Cheesy Bread Pudding, 39

Chocolate Pudding, 254

Fruit Pudding, 248

Pineapple Bread Pudding, 248

Pumpkin Pie Pudding, 252

Puerto-Rican Bean Salad, 222

Pumpkin Chip Muffins, 60

Pumpkin Custard, 46

Pumpkin Ginger Scones, 37

Pumpkin Knot Rolls, 51

Pumpkin Pancakes, 32

Pumpkin Pie Pudding, 252

Pumpkin

Dinner in a Pumpkin, 181

Harvest Pumpkin Butter, 63

Pecan Pumpkin Pie, 245

Pumpkin Chip Muffins, 60

Pumpkin Custard, 46

Pumpkin Ginger Scones, 37

Pumpkin Knot Rolls, 51

Pumpkin Pancakes, 32

Pumpkin Pie Pudding, 252

Q

Quiche Mediterranean, 41

Quiche

Artichoke Parmesan Quiche, 208

Broccoli Quiche, 201

Crustless Quiche, 199

Crustless Spinach Quiche, 199

Garden Medley Quiche, 201

Low-Fat Veggie Quiche, 200

Potato-Crust Quiche, 41

Quiche Mediterranean, 41

Turkish Crustless Quiche, 200

Quick Apple Pie, 243

Quick Southwestern Veggies and Rice, 153

Quinoa and Black Beans, 130

Quinoa Salad, 232

Quinoa with Broccoli and Hoisin Sauce, 149

Quinoa

Breakfast Quinoa with Cranberries, 44

Family Favorite Quinoa Pilaf, 148

Grain and Fruit Cereal, 44

Pineapple Quinoa Salad with Sweet Curry Vinaigrette, 233

Quinoa and Black Beans, 130

Quinoa Salad, 232

Quinoa with Broccoli and Hoisin Sauce, 149

R

Radishes

Vegetable Cabbage Slaw, 226

Rasam, 84

Raspberries

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Raspberry Angel Food Cake, 237

Raspberry Chocolate Chip Muffins, 59

Raspberry Angel Food Cake, 237

Raspberry Brownie Dessert, 253

Raspberry Chocolate Chip Muffins, 59

Ready Bake Muffins, 57

Red Beans and Corn in Pitas, 136

Red-Beet Salad, 218

Red Lentil Sauce, 141

Red Lentil Soup, 82

“Re-fried” Beans, 128

Rhubarb Crunch, 251

Rhubarb Custard Dessert with Streusel, 252

Rhubarb

Aunt Annabelle’s Fruit Cobbler, 248

Fruit Mixture Crisps, 249

Rhubarb Crunch, 251

Rhubarb Custard Dessert with Streusel, 252

Spring Greens with Roasted Rhubarb and Parmesan Crisps, 213

Ribollita, 81

Rice, Corn and Cheese Casserole, 145

Rice

Black Beans and Rice, 130

Calico Rice Salad, 231

Cheesy Rice Casserole, 206

Fresh Corn and Rice Salad, 232

Fried Rice, 146

Herbed Rice Pilaf, 145

Lentil Rice Salad, 228

Little Broccoli Rice Casseroles, 154

Mexican Rice and Beans, 128

Quick Southwestern Veggies and Rice, 153

Rice, Corn and Cheese Casserole, 145

Savory Red Beans and Rice, 129

Slow-Cooked Lentils and Rice, 140

Southwestern Rice and Beans, 128

Tomato Rice, 144

Tropical Rice, 143

Vegetable Loaf, 156

Vegetable Rice Pie, 153

Vegetable Rice Pizza, 73

Rice, Arborio

Summer Risotto, 152

Rice, Brown

Almond Cranberry Rice Pilaf, 143

Baked Rice, 146

Brown Rice Vegetable Casserole, 154

Cabbage Rolls, 189

Calico Rice Salad, 231

Cheese Sauce with Rice and Peas, 147

Cream-of-Brown-Rice Cereal, 45

Curried Eggs with Rice, 205

Delicious Cabbage Rice Casserole, 153

Dinner in a Pumpkin, 181

Ghanaian Rice Meal, 156

Grain and Fruit Cereal, 44

Haystacks, 134

Herbed Rice and Lentil Casserole, 139

Herbed Risotto, 151

Lentil Sauce, Vegetables and Rice, 141

Mexican Rice and Beans, 128

Mexican Rice Skillet, 147

Pea and Rice Soup, 80

Savory Rice, 145

Stuffed Peppers, 152

Rice, Wild

Cauliflower and Wild Rice Soup, 99

Wild Rice Pilaf, 144

Wild Rice Salad with Grapes and Almonds, 231

Wild Rice with Mushrooms, 144

Ricotta Gnocchi with Spinach Sauce, 117

Rigatoni with Grilled Vegetables, 122

Rigatoni with Roasted Cauliflower and Asiago, 124

Roasted Asparagus, 169

Roasted Garlic Sweet Potatoes, 163

Roasted Harvest Vegetables, 184

Roasted Red Peppers

Broiled Vegetable Sandwiches, 67

S

Salad Dressing

Celery Seed Salad Dressing, 216

French Dressing Mix, 216

Herb Vinaigrette, 215

Honey Mustard Dressing, 216

Pesto Salad Dressing, 215

Tofu Mayonnaise, 217

Salad Louise, 210

Salads

24 Hour Salad, 214

Apple Salad, 233

Bedspring Salad, 223

Black Lentil and Couscous Salad, 229

Broccoli Salad, 220

Calico Rice Salad, 231

California Salad, 209

Carrot and Raisin Salad, 219

Cheddar Almond Salad, 214

Confetti Bean Salad, 221

Couscous Salad, 230

Cranberry Apple Salad, 212

Cucumber Salad with Cumin, 217

Elegant French Lentil Salad, 228

Fennel and Apple Green Salad, 209

Feta and Vegetable Rotini Salad, 222

Fresh Corn and Rice Salad, 232

Grilled Vegetable Salad, 210

Lentil Rice Salad, 228

Linguini Salad, 223

Macaroni Salad, 223

Mai Family’s Carrot and Red-Beet Salad, 218

Mediterranean Lentil and Bulgur Salad, 229

Old-Fashioned Cucumber Salad, 217

Peanut Butter Waldorf Salad, 234

Pineapple Quinoa Salad with Sweet Curry Vinaigrette, 233

Potato Salad, 224

Potluck Salad, 220

Puerto-Rican Bean Salad, 222

Quinoa Salad, 232

Red-Beet Salad, 218

Salad Louise, 210

Sauerkraut Salad, 227

Shredded Potato Salad, 224

Signature Salad, 213

Spinach Pasta Salad, 222

Spinach Salad, 211

Spinach Salad with Poppy Seed Dressing, 210

Spring Greens with Roasted Rhubarb and Parmesan Crisps, 213

Tex-Mex Salad, 214

Thai Carrot Salad with Peanuts, 219

Tropical Salad with Crunchy Pecans, 212

Vegetable Salad, 221

Waldorf Salad, 234

Wheatberry Salad, 230

Wild Rice Salad with Grapes and Almonds, 231

Salsa Lentils, 138

Sandwiches

BBQ Tofu Baguette, 68

Bean Burgers, 70

Broiled Vegetable Sandwiches, 67

Carrot Egg Sandwich Filling, 64

Chickpea of the Sea Spread, 64

Egg Salad Sandwiches, 64

Garbanzo Vegetable Burgers, 71

Golden Garbanzo Patties, 71

Gourmet Oven Grilled-Cheese Sandwiches, 65

Grilled Cheese & Mushroom Sandwiches, 65

Judy’s Bean Burgers, 71

Lemon Dill Garbanzo Patties, 70

Mushroom Burgers, 68

Mushroom Sliders, 67

Soybean Burgers, 69

Soy Sloppy Joes, 66

Spicy Mexican Bean Burgers, 69

Sunburgers, 72

Veggie Sandwiches, 66

Saucy Succotash, 174

Sauerkraut Casserole, 114

Sauerkraut Salad, 227

Sautéed Tofu with Spinach, 191

Savory Red Beans and Rice, 129

Savory Rice, 145

Savory Yeast Gravy, 156

Seasoned Oven Fries, 167

Sesame Noodles, 126

Sesame Seeds

Energy Balls, 28

Green Beans with Sesame Seeds, 172

Shredded Potato Salad, 224

Signature Salad, 213

Simple French Onion Soup, 90

Slow-Cooked Lentils and Rice, 140

Slow-Cooked Salsa, 22

Slow-Cooker Baked Oatmeal, 35

Slow-Cooker Creamed Corn, 175

Slow-Cooker Fresh Veggie Lasagna, 110

Slow-Cooker Macaroni and Cheese, 116

Slow-Cooker Sweet Potatoes, 162

Snacks

Christmas Popcorn, 27

Energy Balls, 28

High-Energy Trail Bars, 28

Parmesan Garlic Popcorn, 27

Sour-Cream Candied Walnuts, 27

Soups

Acorn Squash Soup with Apples and Leeks, 98

African Peanut Soup, 92

Asparagus Potato Soup, 86

Baby Beans Soup, 81

Barley and Mushroom Soup, 91

Beans ’n’ Greens, 79

Broccoli and Blue Brie Soup, 100

Butter Bean Veggie Soup, 78

Butternut Mushroom Bisque, 97

Butternut Squash Soup with Thai Gremolata, 96

Cabbage Soup, 87

Carrot and Sweet Potato Puree, 94

Cauliflower and Wild Rice Soup, 99

Cauliflower Soup, 99

Chipotle Navy Bean Soup, 78

Coconut-Curried Spinach Pea Soup, 95

Cold Strawberry Soup, 46

Country Fresh Soup, 88

Curried Lentil Soup, 84

5-Minute Heat-and-Go Soup, 89

French Onion Soup, 90

Fully-Loaded Baked Potato Soup, 85

Homemade Cream of Mushroom Soup—in the microwave, 261

Homemade Cream of Mushroom Soup—on the stove, 260

Homemade Vegetable Soup, 86

Hungarian Soup, 82

Large Quantity Pasta Bean Soup, 79

Lentil Soup with Lemon, 83

Lentil Spinach Soup, 83

Pea and Rice Soup, 80

Rasam, 84

Red Lentil Soup, 82

Ribollita, 81

Simple French Onion Soup, 90

Southwestern Soup, 78

Spiced Tomatoes and Couscous, 101

Spicy Corn-on-the-Cob Soup, 90

Spicy Pea Soup, 80

Squash and Tomato Soup, 97

Sweet Potato and Ginger Soup, 95

Sweet Potato Barley Soup, 93

Three-Cheese Broccoli Soup, 98

Tomato Basil Bisque, 100

Tomato Lentil Soup, 101

Tortellini Soup, 89

Tuscan Bean Soup, 82

Vegetable Broth in the Slow Cooker, 104

Vegetable Soup, 86

Veggie Pea Soup, 80

Velvety Butternut Soup, 96

Zucchini Soup Base, 91

Sour-Cream Candied Walnuts, 27

Sour Cream Cornbread, 53

Southwestern Hash, 206

Southwestern Rice and Beans, 128

Southwestern Soup, 78

Soy-Flax Granola, 43

Soy Sloppy Joes, 66

Soybean Burgers, 69

Soybean Loaf, 133

Soy Meatless Crumbles

Chili with Corn, 103

Quick Southwestern Veggies and Rice, 153

Soy Sloppy Joes, 66

Spaghetti Pizza, 114

Spelt Applesauce Muffins, 57

Spiced Applesauce, 192

Spiced Tomatoes and Couscous, 101

Spicy Corn-on-the-Cob Soup, 90

Spicy Mexican Bean Burgers, 69

Spicy Pea Soup, 80

Spinach- and Cheese-Stuffed Shells, 108

Spinach Bake, 196

Spinach Balls, 19

Spinach Casserole, 195

Spinach Lasagna, 111

Spinach Pasta Salad, 222

Spinach Salad, 211

Spinach Salad with Poppy Seed Dressing, 210

Spinach

Baked Pasta E Fagioli, 113

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Coconut-Curried Spinach Pea Soup, 95

Creamed Fresh Spinach, 196

Creamed Spinach, 196

Creamy Spinach Ravioli, 121

Crustless Spinach Quiche, 199

Curried Lentils, 140

Garden Medley Quiche, 201

Hot Mexican Spinach Dip, 21

Lentil Spinach Soup, 83

Pasta with Beans and Greens, 118

Polenta Pepper Casserole, 148

Ricotta Gnocchi with Spinach Sauce, 117

Sautéed Tofu with Spinach, 191

Signature Salad, 213

Slow-Cooker Fresh Veggie Lasagna, 110

Spinach- and Cheese-Stuffed Shells, 108

Spinach Bake, 196

Spinach Balls, 19

Spinach Casserole, 195

Spinach Lasagna, 111

Spinach Pasta Salad, 222

Spinach Salad, 211

Spinach Salad with Poppy Seed Dressing, 210

Tuscan Pizza with Garlic Cream Sauce, 75

Veggie Sandwiches, 66

Wild Rice with Mushrooms, 144

Spreads

All-Day Apple Butter, 61

Fay Etta’s Apple Butter, 62

Harvest Pumpkin Butter, 63

Jalapeño Pepper Jelly, 63

Microwave Lemon Curd, 63

Sun-Dried Tomato and Olive Spread, 23

Spring Greens with Roasted Rhubarb and Parmesan Crisps, 213

Squash and Tomato Soup, 97

Squash, Acorn

Acorn Squash Soup with Apples and Leeks, 98

Apple-Stuffed Acorn Squash, 182

Filled Acorn Squash, 181

Squash, Butternut

Baked Butternut Squash, 180

Butternut Mushroom Bisque, 97

Butternut Squash Soup with Thai Gremolata, 96

Garden Ratatouille with Barley, 151

Moroccan Stew, 93

Roasted Garlic Sweet Potatoes, 163

Velvety Butternut Soup, 96

Squash, Summer

Italian Frittata Cups, 38

Vegetable Soup, 86

Squash, Winter

Cranberry Squash, 182

Hungarian Soup, 82

Pumpkin Custard, 46

Squash and Tomato Soup, 97

Squash, Yellow

Asparagus Stir-Fry, 169

Broiled Vegetable Sandwiches, 67

Brown Rice Vegetable Casserole, 154

Chickpea Curry, 135

Country Fresh Soup, 88

Grilled Vegetable Salad, 210

Summer Squash Lasagna, 110

Vegetarian Pasta Sauce, 106

Steel-Cut Oats with Bananas, 45

Stews

Jamaican Red Bean Stew, 77

Latin Stew, 88

Moroccan Stew, 93

Stir-Fry Cabbage, 190

Strawberries and Cream Mini Muffins, 58

Strawberries

Cold Strawberry Soup, 46

Fruit Mixture Crisps, 249

Fruit Salad, 193

Pink Clouds, 254

Spinach Salad, 211

Strawberries and Cream Mini Muffins, 58

Strawberry-Banana Freeze, 255

Sunny Fruit Fiesta, 193

Strawberry-Banana Freeze, 255

Stuffed Mushrooms, 20

Stuffed Peppers, 152

Stuffing

Anona’s Chestnut Stuffing, 157

Artichoke Stuffing, 157

Easy Stuffing, 158

Mom’s Pineapple Filling, 158

Summer Pasta, 125

Summer Risotto, 152

Summer Squash Lasagna, 110

Sunburgers, 72

Sun-Dried Tomato and Olive Spread, 23

Sunny Fruit Fiesta, 193

Sunshine Casserole, 204

Sweet and Sour Neatballs, 19

Sweet ’n’ Hot Carrots & Zucchini, 220

Sweet Onion Dip, 23

Sweet Potato and Corn Chowder, 94

Sweet Potato and Ginger Soup, 95

Sweet Potato Barley Soup, 93

Sweet Potato Biscuits, 61

Sweet Potato Soufflé, 160

Sweet Potatoes with Fruit, 162

Sweet Potatoes

A Meal on a Sweet Potato, 159

Asian Sweet Potatoes, 161

Black Bean Chili, 102

Black-Bean Sweet-Potato Skillet with Greens and Raspberries, 130

Bourbon Sweet Potatoes, 161

Carrot and Sweet Potato Puree, 94

Honey-Roasted Parsnips, Sweet Potatoes and Apples, 163

Hot Sweet Potato Fries, 162

Hungarian Soup, 82

Jamaican Red Bean Stew, 77

Moroccan Sweet Potato Medley, 161

Roasted Garlic Sweet Potatoes, 163

Slow-Cooker Sweet Potatoes, 162

Sweet Potato and Corn Chowder, 94

Sweet Potato and Ginger Soup, 95

Sweet Potato Barley Soup, 93

Sweet Potato Biscuits, 61

Sweet Potatoes with Fruit, 162

Sweet Potato Soufflé, 160

Twice-Baked Sweet Potatoes, 160

Vegetarian Burrito or Taco Filling, 137

Sweet Zucchini Pickles, 228

Swiss Chard Scramble, 195

Swiss Cheese Puffs, 17

T

Tacos

Tasty Lentil Tacos, 136

Three-Cheese Quesadillas, 66

Vegetarian Burrito or Taco Filling, 137

Tahini

Garlic Hummus, 24

Sesame Noodles, 126

Taos Posole, 174

Tapioca

Fruit Mixture Crisps, 249

Tasty Lentil Tacos, 136

Tasty Orange Salad, 193

Texas Peach Cobbler, 247

Tex-Mex Salad, 214

Thai Carrot Salad with Peanuts, 219

Thai Veggie Curry, 186

Three-Cheese Broccoli Soup, 98

Three-Cheese Quesadillas, 66

Tofu Mayonnaise, 217

Tofu, See also Soy Meatless Crumbles

BBQ Tofu Baguette, 68

Blueberry Banana Smoothie, 29

Broccoli Tofu Strata, 202

Cheesy Rice Casserole, 206

Chocolate Mousse, 252

Sautéed Tofu with Spinach, 191

Tofu Mayonnaise, 217

Tomato Basil Bisque, 100

Tomato Dill Bread, 49

Tomato Galette, 197

Tomato Herb Mini Frittatas, 197

Tomato Lentil Soup, 101

Tomato Pesto Frittata, 198

Tomato Pie, 198

Tomato Rice, 144

Tomatoes

Big-Batch Puttanesca Sauce, 106

Big-Batch Vegetarian Lentil Chili, 103

Bruschetta with Avocado and Basil, 18

Caprese Pizza, 75

Eggplant Tomato Casserole, 178

Farfalle with Tomatoes, Garlic and Basil, 122

Feta Bruschetta, 17

Five-Ingredient Pasta Toss, 125

Garlicky Tomatoes and Olives with Spaghetti, 121

Green Bean Tomato Sauté, 171

Herbed Green Beans with Tomatoes, 172

Hoagie Pizza, 74

Homemade Spaghetti Sauce, 105

Hot Tomato Curry, 174

Marinated Sliced Tomatoes, 218

Meatless Mexican Lasagna, 129

Mushroom Spaghetti Sauce, 106

Pico de Gallo, 25

Slow-Cooked Salsa, 22

Southwestern Soup, 78

Spiced Tomatoes and Couscous, 101

Spinach Lasagna, 111

Squash and Tomato Soup, 97

Summer Pasta, 125

Summer Squash Lasagna, 110

Tomato Basil Bisque, 100

Tomato Dill Bread, 49

Tomato Galette, 197

Tomato Lentil Soup, 101

Tomato Pesto Frittata, 198

Tomato Pie, 198

Tomato Rice, 144

Tuscan Pizza with Garlic Cream Sauce, 75

Vegan Chili, 101

Vegetarian Pasta Sauce, 106

Vegetarian Spaghetti, 107

Zucchini and Tomato Salsa, 26

Zucchini Pizza, 73

Zucchini Pizza-Style, 183

Tomatoes, Cherry

Black Lentil and Couscous Salad, 229

Creamy Spinach Ravioli, 121

Fresh Corn and Rice Salad, 232

Pasta with Szechwan Peanut Dressing, 126

Potluck Salad, 220

Tomatoes, Grape

Feta and Vegetable Rotini Salad, 222

Low-Fat Veggie Quiche, 200

Overnight Veggie Omelet, 42

Tomato Herb Mini Frittatas, 197

Tomatoes, Sun-Dried

Blue Cheese Tarts, 18

Linguini with Sun-Dried Tomato Pesto, 117

Sun-Dried Tomato and Olive Spread, 23

White Beans With Sun-Dried Tomatoes, 129

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Tortellini Soup, 89

Tortillas

Black Bean Burritos, 137

Corn Tortilla and Eggs, 203

Meatless Mexican Lasagna, 129

Three-Cheese Quesadillas, 66

Triple-Decker Tortilla, 136

Vegetable Enchiladas, 135

Tossed Salad with Candied Almonds, 211

Tres Leches Cake with Chile-Cocoa Whipped Cream, 238

Triple Chocolate Cake and Sauce, 239

Triple-Decker Tortilla, 136

Tropical Rice, 143

Tropical Salad with Crunchy Pecans, 212

Turkish Crustless Quiche, 200

Turnips

Black-Eyed Peas with Turnip Greens, 133

Roasted Harvest Vegetables, 184

Tuscan Bean Soup, 82

Tuscan Pizza with Garlic Cream Sauce, 75

24 Hour Salad, 214

Twice-Baked Sweet Potatoes, 160

V

Vegan Chili, 101

Vegetable Bean Chowder, 87

Vegetable Broth in the Slow Cooker, 104

Vegetable Cabbage Slaw, 226

Vegetable Chowder, 87

Vegetable Dip from Scratch, 23

Vegetable Enchiladas, 135

Vegetable Loaf, 156

Vegetable Moussaka, 142

Vegetable Rice Pie, 153

Vegetable Rice Pizza, 73

Vegetable Salad, 221

Vegetable Soup, 86

Vegetable Stir-Fry with Peanut Sauce, 185

Vegetarian Burrito or Taco Filling, 137

Vegetarian Chili, 102

Vegetarian Pasta Sauce, 106

Vegetarian Spaghetti, 107

Veggie Macaroni and Cheese, 115

Veggie Pea Soup, 80

Veggie Sandwiches, 66

Velvety Butternut Soup, 96

Vermont Honey Wheat Bread, 47

W

Waffles

Never-Fail Waffles, 35

Waldorf Salad, 234

Waldorf School Birthday Cake, 241

Walnuts

Apple Salad, 233

Blue Cheese Tarts, 18

Caprese Pizza, 75

Caramel Nut Bars, 258

Cinnamon Toast Sticks, 33

Elegant Beets, 219

Fruit Mixture Crisps, 249

Muesli, 43

Oatmeal Marmalade Bars, 258

Peanut Butter Waldorf Salad, 234

Quinoa Salad, 232

Signature Salad, 213

Sour-Cream Candied Walnuts, 27

Soy-Flax Granola, 43

Sweet and Sour Neatballs, 19

Waldorf Salad, 234

Zucchini Brownies, 259

Water Chestnuts

Macaroni Coleslaw, 225

Salad Louise, 210

Wheat Bran

Orange Bran Flax Muffins, 60

Wheat Bread, 48

Wheat, Cracked

Cracked Wheat or Bulgur Pilaf, 148

Wheat Germ Zucchini Bread with Chocolate Chips, 55

Wheat Germ

Apricot Crisp, 247

Bean Burgers, 70

Cheesy Bread Pudding, 39

Granola, 42

High-Energy Trail Bars, 28

Orange Bran Flax Muffins, 60

Vermont Honey Wheat Bread, 47

Wheat Germ Zucchini Bread with Chocolate Chips, 55

Wheatberry Salad, 230

Wheatberries

Wheatberry Salad, 230

White Beans With Sun-Dried Tomatoes, 129

White Chili, 102

White Veggie Pizza, 76

Whole Wheat Pasta with Vegetables and Lemon Broth, 118

Whole Wheat Zucchini Muffins, 58

Wild Mushroom Dip, 20

Wild Rice Pilaf, 144

Wild Rice Salad with Grapes and Almonds, 231

Wild Rice with Mushrooms, 144

William Tell’s Cake, 236

Y

Yams

Slow-Cooker Sweet Potatoes, 162

Sweet Potato Soufflé, 160

Yogurt

Cheesy Rice Casserole, 206

Cold Strawberry Soup, 46

Fruit Pudding, 248

Fruit Salad with Yogurt and Nuts, 194

Greek Layer Dip, 25

Green Tea Smoothie, 29

Hot Tomato Curry, 174

Low-Fat Veggie Quiche, 200

Turkish Crustless Quiche, 200

Vegetable Moussaka, 142

Waldorf School Birthday Cake, 241

Z

Zesty Macaroni and Cheese, 115

Zippy Glazed Carrots, 179

Zucchini and Tomato Salsa, 26

Zucchini Bake, 183

Zucchini Brownies, 259

Zucchini Carrot Medley, 183

Zucchini “Crab” Cakes, 184

Zucchini Garden Chowder, 92

Zucchini Pizza, 73

Zucchini Pizza-Style, 183

Zucchini Soup Base, 91

Zucchini

Basil Vegetable Pasta, 124

Broiled Vegetable Sandwiches, 67

Brown Rice Vegetable Casserole, 154

Chickpea Curry, 135

Country Fresh Soup, 88

Grilled Vegetable Salad, 210

Italian Frittata Cups, 38

Lentil Sauce, Vegetables and Rice, 141

Moroccan Stew, 93

Orange-Coconut Zucchini Bread, 56

Rigatoni with Grilled Vegetables, 122

Slow-Cooker Fresh Veggie Lasagna, 110

Summer Pasta, 125

Summer Squash Lasagna, 110

Sweet ’n’ Hot Carrots & Zucchini, 220

Sweet Zucchini Pickles, 228

Turkish Crustless Quiche, 200

Vegetable Enchiladas, 135

Vegetable Rice Pizza, 73

Wheat Germ Zucchini Bread with Chocolate Chips, 55

Whole Wheat Zucchini Muffins, 58

Zucchini and Tomato Salsa, 26

Zucchini Bake, 183

Zucchini Brownies, 259

Zucchini Carrot Medley, 183

Zucchini “Crab” Cakes, 184

Zucchini Garden Chowder, 92

Zucchini Pizza, 73

Zucchini Pizza-Style, 183

Zucchini Soup Base, 91

About the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies.

Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.

In addition to this book, the series includes:

• Fix-It and Forget-It Cookbook (Revised and Updated)

700 Great Slow-Cooker Recipes

• Fix-It and Forget-It Christmas Cookbook

600 Slow-Cooker Holiday Recipes

• Fix-It and Forget-It Lightly (Revised and Updated)

600 Healthy Low-Fat Recipes for Your Slow Cooker

• Fix-It and Forget-It 5-Ingredient Favorites

Comforting Slow-Cooker Recipes

• Fix-It and Forget-It Diabetic Cookbook

Slow-Cooker Favorites to Include Everyone

(with the American Diabetes Association)

• Fix-It and Forget-It Kids’ Cookbook

50 Favorite Recipes to Make in a Slow Cooker

Good is also the author of the Fix-It and Enjoy-It

series, a “cousin” series to the phenomenally successful Fix-It and Forget-It cookbooks. There are currently four books in that series:

• Fix-It and Enjoy-It Cookbook

All-Purpose, Welcome-Home Recipes

• Fix-It and Enjoy-It 5-Ingredient Recipes

Quick and Easy—for Stove-Top and Oven!

• Fix-It and Enjoy-It Diabetic Cookbook

Stove-Top and Oven Recipes—for Everyone!

(with the American Diabetes Association)

• Fix-It and Enjoy-It Healthy Cookbook

400 Great Stove-Top and Oven Recipes

(with nutritional expertise from Mayo Clinic)

• Fix-It and Enjoy-It Potluck Heaven

543 Recipes That Everyone Loves

Among Good’s other cookbooks are:

• The Best of Amish Cooking

• “Fresh From Central Market” Cookbook

Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They are the parents of two young-adult daughters.

For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.

Good and her family are also proprietors of The Good Cooking Store in the small Lancaster County village of Intercourse. Located near the Good Books offices, the Store is the home of Fix-It and Forget-It cookbooks, as well as offering gadgets and wares for your kitchen, and cooking classes.