Add zip to supper by serving your family this Southwestern-style stew shared by the National Barley Foods Council. It's a zesty change of pace from the traditional beef stew.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers!
-Rosemary Jesse, Cabool, Missouri
Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers.
The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter!
-Helen Miller, Hickory Hills, Illinois
"This is not your usual beef stew, which is why I get so many requests for the recipe," relates Anne Graham of Los Osos, California. "It's so easy to fix in the pressure cooker, which is one of the most underrated time-savers of all!"
Meet the Cook: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them!
Our home's on a river, and my husband, our three boys - 12, 10 and 9 - and I enjoy camping and boating.
-Valerie Jordan, Kingmont, West Virginia