Show Subscription Form




Share:

Subscriber-Exclusive Country Woman Recipes

Find subscriber-exclusive Country Woman Magazine recipes by course including appetizers, breakfast recipes, desserts, and more Country Woman Magazine recipes. Not a subscriber yet? Become a member of TasteofHome.com and subscribe to one of our magazines to gain access to these recipes. Start Now >

Recipe Spotlight

Southwest Barley & Lentil Soup

Publisher Photo
TOH.com
kristen heigl
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
View Southwest Barley & Lentil Soup Recipe



More Subscriber-Exclusive Country Woman Recipes

Sort:

Homemade Polish Pierogies

Homemade Polish Pierogies

Homemade Polish Pierogies

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania

Balsamic Roasted Chicken Thighs with Root Vegetables

Balsamic Roasted Chicken Thighs with Root Vegetables

Balsamic Roasted Chicken Thighs with Root Vegetables

I will always remember the way my grandmother's house smelled when she made this chicken every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Advertise with us ADVERTISEMENT

Danish Meatballs with Pan Gravy

Danish Meatballs with Pan Gravy

Danish Meatballs with Pan Gravy

My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. —Kallee Krong-Mccreery, Escondido, California

Empanada Beef Chili

Empanada Beef Chili

Empanada Beef Chili

While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada

Southwest Barley & Lentil Soup

Southwest Barley & Lentil Soup

Southwest Barley & Lentil Soup

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York

Toffee Apple Cinnamon Buns

Toffee Apple Cinnamon Buns

Toffee Apple Cinnamon Buns

This recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota

Meaty Arugula Pizzas

Meaty Arugula Pizzas

Meaty Arugula Pizzas

When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington

Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin

Gingersnap Crumb Pear Pie

Gingersnap Crumb Pear Pie

Gingersnap Crumb Pear Pie

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite. I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska
Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT