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P.O. Box 2340
Glen Allen, VA 23058-2340.

Spanish Rice

From Edna Patterson of Mauertown


bullet1 lb. ground lean  meat
bullet1 large onion, chopped
bullet1 green pepper, chopped
bullet1 cup uncooked rice
bullet4 cups tomatoes
bulletSalt and pepper to taste

Directions: In large skillet, brown onion and pepper with meat. Add rice and tomatoes; simmer until rice is done. Add salt and pepper to taste. Rice may be cooked ahead of time; then this dish can be prepared in 15 minutes. 

Italian Spaghetti Sauce

From Marsha Howdyshell of Mt. Solon


bullet2 fresh garlic bulbs (chopped) or 4 T garlic chips
bullet3 large onions, chopped
bullet1 large green pepper, chopped
bullet2 T Toil
bullet6 lbs. hamburger, uncooked, crumbled
bullet6 qts. tomato juice (pour off excess water)
bullet6 cans tomato paste (6-oz. cans)
bullet1 T crushed red pepper
bullet1 T parsley flakes
bullet1 T basil leaves
bullet1 T chili powder
bullet8 whole bay leaves
bullet2 T whole oregano
bullet1 T sugar
bulletSalt and pepper to taste

Directions: In a large (2 1/2-gallon) pan, cook garlic, onion, and green pepper in oil. Add remaining ingredients and simmer over low heat 8 to 10 minutes or longer, stirring as needed. Freezes well. 

Mediterranean Tuna Salad

From Elaine Barnett of Ruckersville


bullet1 T chopped basil
bullet61/2-oz. can tuna packed in water, drained, flaked
bullet1 cup cooked black beans (rinse if canned)
bullet1/2 cup diced red onion
bullet1 celery stalk, finely diced
bullet1/2 T lemon juice
bullet1 t grated lemon peel
bullet1 1/2 T olive oil
bullet1/2 t coarsely ground black pepper
bullet3 T chopped green olives, optional


Combine all ingredients. Toss gently but well. Makes two servings.

Squash Casserole 

From Edna Bratz of Unionville


bullet1 cups cooked yellow squash
bullet1/2 stick margarine or butter
bullet2 eggs (beaten)
bullet1 t salt
bullet1/2 t pepper
bullet1 cup chopped onion
bullet1 cup grated cheese
bullet1 cup milk
bullet2 cups crushed saltine crackers

Directions: Mashed cooked squash, add all other ingredients and mix well. Pour into a greased baking dish. (Can sprinkle top with paprika.) Bake at 375 degrees for 40 minutes.

Swiss Steak

From Joann Frazier Hensley of McGaheysville


bullet2 lbs. round steak
bullet1/2 cup all-purpose flour
bullet1/4 t pepper
bullet1 1/2 T canola oil
bullet14 1/2-oz.  can Italian stewed tomatoes
bullet1 small onion, sliced
bullet1 stick melted butter

Directions: Combine flour, paprika, and pepper. Shake flour mixture over both sides of steak. Brown on both sides in hot canola oil. Drain and place in baking dish. Add tomatoes and onion. Cover. Bake at 300 degrees until tender (2 hours), uncovering the last 1/2 hour. Serves 4 to 6. 


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