The dish about family dinners

The following recipes are from "Barbarians at the Plate: Taming and Feeding the Modern American Family," by Marialisa Calta.

Mexican pork and hominy stew

Yield: 4 to 6 servings

Hominy is corn that has undergone a complex process called "nixtamalization," which enhances its protein value. It is terrific in chili or any bean dish. Look for canned hominy, in the vegetable, Hispanic or "international" section of most supermarkets. Sometimes you can find canned hominy with chili spices and peppers already in it; this is fine to use.

1 pound pork (any inexpensive, boneless cut such as shoulder or butt), trimmed and cut into bite-size pieces (you can also use boneless, skinless chicken)

salt and pepper

1 to 2 tablespoons vegetable oil

1 onion, peeled and chopped

1 bell pepper (red or green, or half of each, for color), stemmed, seeded and chopped

2 cloves garlic, peeled and chopped (optional)

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 to 1 teaspoon hot red pepper flakes

3 (15-ounce) cans yellow or white hominy, or hominy seasoned with chili peppers (do not drain)

1 cup canned chicken broth, plus more, if needed

1/2 teaspoon sugar

For serving:

1 lime, cut into wedges

hot sauce and chopped fresh cilantro (optional)

Spray the inside of the slow cooker stoneware with cooking spray to prevent sticking. Season the pork with salt and pepper. Heat the oil in a skillet set over medium-high heat and, working in batches if necessary, cook the pork, turning frequently, until it begins to brown, about 7 minutes.

Using a slotted spoon, transfer the pork to the slow cooker. Add the onion, bell pepper, garlic (if using), chili powder, oregano, cumin, and pepper flakes to the skillet and cook, stirring, about 5 minutes, until the vegetables begin to soften. Spoon the vegetables and any liquid into the slow cooker.

Add the remaining ingredients, cover and cook on LOW for 8 to 10 hours.

I like a thick stew. If you prefer a soupier version, add more chicken broth; if you are doing this toward the end of cooking, heat the broth almost to a boil before adding it to the slow cooker.

Serve in bowls with lime wedges. (Lime juice really brings out the flavor in this stew.) Pass the hot sauce and cilantro (if using).

Prep ahead: The night before, chop the meat; cover and refrigerate. Chop the vegetables; cover and refrigerate separately from the meat. Combine all the spices in a small bowl (no need to refrigerate).

Freeze: Up to 2 months

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Macaroni and cheese

Yield: 4 servings

A box of mac and cheese requires you to cook the noodles in a pot, add the powdered cheese stuff, milk and butter (or margarine). This recipe requires you to cook the noodles in a pot, and add flour, cheese and milk. If you buy the cheese already shredded, this recipe takes almost exactly the same time to prepare as the boxed kind, but the flavor is way better.

As a bonus, one serving -- if made with reduced-fat cheese and low fat (1 percent) milk -- has about one-third of the fat and twice the protein of the stuff from a box, even when the boxed stuff is prepared with 1 percent milk.

A newspaper editor I once worked with gave me this recipe when I was trying to meet a deadline and was whining that I still had to make dinner. I have always thought of him fondly every time I make this -- which, when my kids were little, was at least once a week.

8 ounces (1/2 pound) elbow noodles or other small-shaped pasta

2 tablespoons all-purpose flour

1 cup regular, reduced-fat or skim milk

2 cups shredded regular or reduced-fat Cheddar cheese

Bring a large pot of salted water (page 96) to a boil over high heat, add the noodles, cover and bring back to a boil. Remove the cover and cook, boiling, according to package directions for "al dente" ("to the tooth"), that is, not raw-tasting but still firm. Drain well.

Return the noodles to the pot and sprinkle with the flour, stirring well to coat the noodles. Return the pot to the stove, and set the heat to low. Add the milk and stir until slightly thickened, about 2 minutes. Add the cheese and stir until melted and creamy, 2 minutes or so.

Serve hot.

Additions: Add several tablespoons of salsa, drained, when you add the cheese, or add 1 (4-ounce) can of green chilies, drained and chopped. Or, add any or all of the following: frozen peas (thawed), frozen chopped bell peppers (thawed), frozen chopped onions (thawed), chopped fresh tomato, chunks of leftover ham or sausage, or crumbled crispy bacon or real bacon bits.

Freeze: Up to 1 month

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BLT salad

Yield: 4 servings

Tell your kids you are serving them a sandwich-salad. If they find this funny enough, they may eat it.

For the dressing:

1/2 cup buttermilk

1/4 cup regular or reduced-fat mayonnaise

1 teaspoon onion powder

1 teaspoon dried dill

generous pinch of sugar

salt and pepper

For the salad:

1 (8-to-10-ounce) iceberg, romaine or combination lettuce (about 8 cups) washed and drained

3/4 pound tomatoes (2 regular tomatoes), cut into large chunks, or 2 cups grape tomatoes

1/2 bell pepper (any color), stemmed, seeded and chopped

1 cup cubed or shredded regular or reduced-fat Cheddar, Colby or Jack cheese

1/4 to 1/2 red onion, peeled and chopped

4 hard-boiled eggs, peeled and chopped (optional)

12 slices bacon, cooked

4 slices whole grain bread

mayonnaise

Make the dressing: Combine all the ingredients in a small bowl or in a jar with a lid, whisking or shaking to mix well. Taste and adjust seasonings. Cover and refrigerate.

Make the salad: In a large bowl, toss the lettuce, tomatoes, bell pepper, cheese, onions and eggs (if using). Add the bacon and drizzle with the dressing and toss.

Toast the bread and spread it lightly with mayonnaise. Cut into cubes and add to the salad. Drizzle with more dressing and toss.

Make ahead: The dressing can be made up to 4 days ahead. Whisk or shake well to mix before using. Cook the eggs and refrigerate them in their shells for up to 1 day.

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