RecipesChilled Bean Soup Betty Nickels of Tampa, Florida combines crunchy fresh veggies with black beans and a splash of hot pepper sauce to create this spicy chilled soup. “I often server this during the warm summer months, when tomatoes are in season,” Betty writes. “It tastes best when you let it mellow overnight in the refrigerator.”
RecipesCarrot Chowder My husband’s grandmother passed this recipe on to us, and it’s just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
RecipesCreamed Peas I can still taste these wonderful creamed peas in Mama’s delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas “extra fancy” and fitting for a Sunday meal.
RecipesCreamed Beans and Potatoes This soothing side dish is so much nicer than plain beans and potatoes. Mother relied on hearty downhome recipes such as this one. Now I also cook it for my family. —Lisa Andis, Morristown, Indiana
RecipesGlazed Julienned Carrots There’s just enough butter and sugar in this glazed julienned carrots recipe to bring out its natural sweetness. With just five ingredients, this recipe is ready to serve in minutes. —Mary Lou Boyce, Wilmington, Delaware
RecipesGreen Salad with Tangy Basil Vinaigrette A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. —Kristin Rimkus, Snohomish, Washington
RecipesPear Harvest Salad We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you’ll love it, too! —Nancy Prewitt, Beaverton, Oregon
RecipesOrzo Shrimp Stew My husband and I really enjoy seafood, so I don’t skimp on shrimp in this mildly seasoned stew. We also adore the broccoli, tomatoes and pasta. —Lisa Stinger, Hamilton, New Jersey
RecipesPear and Gorgonzola Salad This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad. —Candy McMenamin, Lexington, South Carolina
RecipesRoasted Parsnip and Pear Soup Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don’t skip the topping; it’s the best part! —Sara Petrie, Grassie, Ontario
RecipesMarinated Cheese-Topped Salad A lovely vinaigrette coats this green salad that’s tossed with tomatoes, olives and marinated cream cheese ‘croutons.’ I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. —Barbara Estabrook, Rhinelander, Wisconsin
RecipesSimple Chicken Soup I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal served with a green salad and fresh bread. — Sue West, Alvord, Texas
RecipesSpicy Pepper Steak Sometimes I like to marinade the steak and seasonings the night before. This surprisingly spicy pepper steak is bursting with southwestern flair. —LaDonna Reed, Ponca City, Oklahoma
RecipesSpinach Orzo Salad This incredibly tasty salad couldn’t be any easier to put together, and since it feeds a bunch, you won’t have to double the recipe for potlucks or picnics. Chill it for about an hour to bring out all the fresh flavors. Donna Bardocz — Howell, Michigan
RecipesSimple Corn Chowder On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
RecipesPepper Soup This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it’s so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. – Debbie Fails, Neenah, Wisconsin