— From Jayne Garber, of Sabina

Tomato Barley Soup

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

1 cup chopped cabbage (optional)

2 tsp. minced garlic

2 tbsp. oil

2 1/2 cups water

1 qt. home-canned tomatoes

10 3/4 oz. chicken broth (use vegetable broth for a vegetarian recipe)

1/4 cup uncooked barley

1/8 tsp ground black pepper

In a large heavy sauce pan or Dutch oven, combine the onions, celery, carrots, cabbage (if used), garlic and oil and sauté over medium heat for 5 to 10 minutes, or until all vegetables are almost tender. Add water, tomatoes, broth, barley and pepper. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Quick Asparagus Stir-Fry

1 1/2 tbsp. oil

3 cup asparagus cut diagonally into 1-inch pieces

1/4 cup chicken broth or water

1/4 tsp. salt

1/4 tsp. pepper soy sauce to taste

Heat oil in a wok or large skillet. Add asparagus. Stir-fry one minute. Add broth. Cover. Lower heat and cook until tender, 3 to 5 minutes. Season with salt, pepper and soy sauce. Serve immediately.

Cabbage Casserole

Small head of cabbage

chopped large onion

1 can (10 3/4 oz.) cream of chicken soup

1 cup mayonnaise

1/2 stick butter, melted

1 stick butter, melted

1 stack Ritz crackers, crushed

1 cup grated cheddar cheese

Spread chopped cabbage evenly in a 9×13 baking dish. Spread onions over cabbage. Salt and pepper to taste. Mix soup, mayonnaise and 1/2 stick melted butter. Mix thoroughly. Spread over onions. Mix 1 stick melted butter, crushed crackers and cheddar cheese. Crumble over top of casserole. Bake at 350 degrees for 45 minutes.

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— From Linda Highfield, of Washington Court House

Mexican Meatloaf

1 lb. lean ground beef

1 lb. ground turkey breast

1 pkg. taco seasoning

1/2 cup dry brad crumbs

1 small onion, chopped

2 egg whites, lightly beaten

1/3 cup ketchup

1 (10 oz.) can diced tomatoes with green chilies

Heat oven to 425°. Mix together all ingredients except can of diced tomatoes. Shape into a 10×6 loaf and place in 9×13 baking dish, greased or lined with foil for easy clean-up. Top evenly with diced tomatoes with chilies and bake for 45-60 minutes or until internal temperature is 160°. Pour off juices. Cover and let stand for 10 minutes before cutting and serving. Yields 8 servings.

Cucumber Onion Salad

4 large cucumbers, washed and 1/2 scraped with a fork

1 medium onion

2 cups mayonnaise

1/2 cup sugar

1/4 cup cider vinegar

Slice cucumbers and onions in thin slices and mix together in large mixing bowl. In another mixing bowl combine mayo, sugar and vinegar and whisk together until smooth. Pour mixture over cucumbers and onions. Mix well and refrigerate until well-chilled.

Rice, Broccoli & Chicken Casserole

1 medium onion, chopped

1/2 stick butter or magarine

1 (10 oz.) package frozen chopped broccoli, cooked and drained

1 cup Minute Rice, uncooked

1 can condensed cream of chicken soup, undiluted

1 (12 oz.) can (1/2 cup) cooked chicken

1/4 cup water

1/2 cup milk

1/2 cup Cheez Whiz (do not substitute)

Saute onion in butter until it changes color. In mixing bowl combine soup, water, milk and Cheez Whiz. Add onion, rice, broccoli and chicken and mix well. Turn into greased casserole dish. Place in preheated 350° oven and bake for 30-40 minutes.

— From Mary Brownlee of Washington Court House

Bread Pudding

(For dessert or for breakfast)

Mix together: 1 cup sugar, 1 tsp. cinnamon, 1 stick softened butter, 3 eggs beaten, and 2 cups milk. Pour over bread cubes. Bake 350° for 40-50 minutes.

While this is baking, make the sauce: 1 stick butter, 1 cup sugar, 2 tbsp. flour and 1 cup water. Bring to a boil and boil for 3 minutes. Cool. Add 1 tsp. vanilla. Pour over bread pudding when it’s hot out of the oven. Serves 12 or more. Good cold or warmed up.

Quick Quiche

(For breakfast or for lunch)

Heat oven to 350°; bake for 40-45 minutes 9-inch pie plate. Serves 6.

3 eggs, 1-1/2 cups milk, 1/2 cup melted butter, 1/2 cup Bisquick, 1/4 tsp. salt, dash of pepper, 1/4 up fried bacon crumbled (5 slices), 1/4 cup shopped onion, 1 cup grated cheese (mozzarella or Swiss).

In blender, or use a whisk and beat by hand: Eggs, milk, butter, Bisquick and salt and pepper. Pour into 9-inch pie plate. Sprinkle with cheese, onion and bacon.

Good with fruit salad, Oh so easy and good! My sister, Freida King, gave me this recipe years ago.

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— From Jane Nye Woodhouse, of Wheat Ridge, Col. (a Highland County native)

Nieman Marcus Dip

I would like to offer the following very easy recipe for a very tasty dip:

1 bunch green onions

1 box Oscar Mayer pre-cooked bacon

1 bag finely shredded cheddar cheese (medium or sharp)

1/2 cup chopped pecans

1 cup Hellman’s mayonnaise, more or less

Thinly slice the green onions including green stems. Chop up the bacon. Add onions, bacon and shredded cheese to a mixing bowl. Add the chopped pecans. Stir in the mayonnaise; use as much as you desire for the consistency you desire.

Let marinate in fridge for awhile. Serve with crackers of your choice.

Note: You can add more pecans or less if you prefer and same with the Hellman’s.

This dip is always a hit whenever I make it. It keeps well in the fridge, but goes quickly because everyone loves it!

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— From Betty Smith, of Lynchburg, Ohio

Strawberry Shortcake

1 box Betty Crocker Yellow Cake Mix

4 eggs

1 1/4 cups milk

1 teaspoon vanilla

1 can sweetened condensed milk

1 quart strawberries, sliced

1 tub strawberry glaze

Combine yellow cake mix, eggs, milk and vanilla. Beat 2 minutes. Pour into a 9×13 greased pan. Bake in a 350-degree oven for 30 minutes until done (test with a toothpick). Cool cake 15 minutes. Poke holes all over the cake and pour condensed milk over the cake, spreading to cover.

Combine 1 quart strawberries, sliced, with 1 tub strawberry glaze, and spread mixture over cake, spreading to cover. Serve with whipped topping.

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— From Koneta Bailey, of Hillsboro, Ohio

Cheesy Tasty Cauliflower Casserole

One of my favorite side dish recipes that is both low carb and delicious.

Ingredients:

large head of cauliflower (you can use fresh or frozen)

3/4 lb of crispy bacon

5-6 green onion

3/4 C Sour Cream

3/4 C Mayonnaise

2 C shredded Cheddar Cheese

salt and pepper to taste

set aside a portion of the cheese and bacon to be sprinkled on top

partially cook the cauliflower until tender

fry the bacon crispy so it crumbles easily

combine the sour cream, mayonnaise, salt and pepper, green onions with tops cut into small pieces

Add the sour cream, mayo, crumbled bacon, salt and pepper, and cheese in a bowl and mix by hand. Add the drained cauliflower to coat fully in the mixture.

Add mixture to greased 8×8 casserole and sprinkle the top with the remaining cheese and bacon pieces.

Cover baking dish with foil and bake in 350-degree pre-heated oven for 30 mins. Remove foil and continue to bake another 10 mins.

Serves 4-6 people and reheats well for leftovers.

Salt Magazine