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Country Woman Dinner Recipes

Find Country Woman Magazine dinner recipes for a delicious meal. Get dinner recipes and main dish recipes from our Country Woman Magazine.

Recipe Spotlight

I found this southwestern entree awhile ago but decreased the cheese and increased the herbs originally called for. It's one of my toddler's favorite meals. She always smiles when she sees it on the table. —Wendy Kelly of Voorheesville, New York
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Ham and Asparagus Au Gratin

Ham and Asparagus Au Gratin

Ham and Asparagus Au Gratin

This has become a famous dish around our house! I like to make it for company, and friends are always asking me for the recipe. It's so versatile. You can serve it with fish, ham, turkey or chicken. My hobby is collecting recipes. I've put together 12 large notebook-sized books of them over the years—in alphabetical order. Asparagus is up front, of course! My husband and I were both raised on farms. We're retired now and enjoying life on our place surrounded by trees, birds and squ

Steak au Poivre for 2

Steak au Poivre for 2

Steak au Poivre for 2

With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Tuna Biscuit Squares

Tuna Biscuit Squares

Tuna Biscuit Squares

The biscuit squares get a head start with biscuit/baking mix and canned tuna. Instead of using American cheese, consider topping your tuna squares with slices of Swiss cheese or with shredded cheese.—Elizabeth Montgomery, Allson, MA
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Mahi Mahi with Nectarine Salsa

Mahi Mahi with Nectarine Salsa

Mahi Mahi with Nectarine Salsa

A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. —Michelle Augustine, Cincinnati, OH

Braised Short Ribs with Gravy

Braised Short Ribs with Gravy

Braised Short Ribs with Gravy

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts

Apricot-Glazed Cornish Hens

Apricot-Glazed Cornish Hens

Apricot-Glazed Cornish Hens

These savory hens are a tasty sized-right twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings, reveals Ruth Andrewson of Leavenworth, Washington. "The hens smell so good while baking, folks can hardly wait to eat," she smiles.

Creamy Ham Rolls

Creamy Ham Rolls

Creamy Ham Rolls

Need a simple-to-serve buffet entree? None's easier than this! "Each roll is an individual portion, so guests can dish up their own," explains Becky Carcich of LIttleton, Colorado. What's more, she adds, you can put it together ahead of time, giving you extra time to enjoy their company.

Italian Beef Roll ups

Italian Beef Roll ups

Italian Beef Roll ups

Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York

Louisiana Barbecue Brisket

Louisiana Barbecue Brisket

Louisiana Barbecue Brisket

Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana

Stuffed Ham Rolls with Cheese Sauce

Stuffed Ham Rolls with Cheese Sauce

Stuffed Ham Rolls with Cheese Sauce

These rolls are ideal for a brunch, lunch or dinner served with fresh corn bread muffins. If you'd like, try garnishing the ham rolls with parsley, cherry tomatoes and fancy sandwich picks.—Agnes Bucko, Kunkletown, Pennsylvania

Pigs in a Blanket

Pigs in a Blanket

Pigs in a Blanket

These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. —Linda Young, Longmont, Colorado
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