Coleslaw

This is barely a recipe, but it is such a good side-dish for a meal that is otherwise kind of heavy:

one bag cole slaw mix
any kind of salad dressing--I prefer oil-based ones to creamy ones

There you go.

Nutty Barley Bake

This is from Taste of Home.

Ingredients:

* 1 medium onion, chopped
* 1 cup medium pearl barley
* 1/2 cup slivered almonds or pine nuts
* 1/4 cup butter
* 1/2 cup minced fresh parsley
* 1/4 cup thinly sliced green onions
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 cans (14-1/2 ounces each) beef broth
* Additional parsley, optional

Directions:
In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper.
Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired. Yield: 6 servings.

Asian Chicken Slaw

Another one from Family Fun; I don't always put chicken in in.

RECIPE INGREDIENTS:

* 1 (16-ounce) bag coleslaw mix
* 1 pound cooked chicken, shredded
* 1 bag deluxe stir-fry mix
* 1 cup sliced scallions
* 1/2 cup chopped cashews (optional)

Dressing:

* 1/4 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons smooth peanut butter
* 1 tablespoon sugar
* 2 cloves garlic, minced
* 1 teaspoon freshly grated ginger
* 1/2 cup canola oil
* 1 tablespoon sesame oil

1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.

Layered Greek Dip

This is from BH & G and is in the running for my all-time favorite food.

Layer in a glass pie plate:

cream cheese mixed with Greek seasoning
hummus
sliced black olives
diced cucumbers
diced tomatoes
green onions
feta

Serve with Wheat Thins or pita chips.

Tomato and Bean Soup

This soup is an amazing combination of easy and good.

Run a can of drained, rinsed white beans through the food processor and put in a pan. Run a can of diced tomatoes through the food processor and put in a pan. Add to the pan another can of drained, rinsed white beans and diced tomatoes. Heat.

Thanksgiving Stuffing

This is from the magazine Family Fun and, while its southwestern-ish flavor isn't entirely traditional, it is my favorite stuffing for Thanksgiving.

RECIPE INGREDIENTS:
10 cups corn bread cubes (18 corn muffins should do)
1 pound bulk pork sausage, sliced into 1/2-inch thick disks
2 cups chopped onion
2 ribs celery, finely chopped
1 red bell pepper, chopped
1 cup frozen corn kernels
3 to 3 1/2 cups chicken stock
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground sage
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten

1. Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl.

2. Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees.

3. Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again.

4. Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.