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Favorite Family Recipes | Fall 2015 Out Here Magazine

The best recipes are those passed along as family favorites

Photography by Mark Mosrie

Food styling by Whitney Kemp

With summer turning into fall, family-oriented occasions will increase, such as tailgating, back-to-school events, Labor Day celebrations, and potluck gatherings.

These tasty recipes from Out Here readers are perfect for feeding a crowd.

Layered Salad


This salad, from Nancy Prentice, of Great Valley, N.Y., is delicious as is, or you can add your own favorite vegetables, such as purple cabbage or carrots, to make it even more colorful. We added tomatoes.


  • 1 large head lettuce, chopped into bite-size pieces
  • 1 cup onion, chopped
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 1 10-oz. pkg. frozen peas, cooked, drained, and cooled
  • 1 pint mayonnaise
  • 2 Tbsp. sugar
  • 6 slices fried bacon, crumbled, or bacon bits
  • ¼ cup grated Parmesan cheese


  1. Layer lettuce, onion, green pepper, celery, and frozen peas in a large bowl.
  2. Spread mayonnaise over top to the very edges, sealing it.
  3. Sprinkle sugar, bacon, and Parmesan cheese on top.
  4. Cover with plastic wrap or foil so it’s airtight. Refrigerate overnight.
  5. Mix just before serving.


Serves 12

Coach Grits & Sausage Casserole


“A hard-core coach who recently retired from teaching and coaching had a hidden talent that only came out at our holiday get-togethers — cooking!” writes Holly Peeples, of Toccoa, Ga.


  • 1 lb. pork sausage (or venison)
  • 1 cup grits (not instant)
  • ¾ stick margarine or butter
  • ¼ cup whole milk
  • 2 eggs
  • Large bag shredded mild cheddar cheese
  • Salt and pepper to taste


  1. Brown sausage and drain on paper towels. Set aside.
  2. Cook grits (4 cups water to 1 cup grits) in a large pan.
  3. Add margarine and milk.
  4. Beat 2 eggs in large mixing bowl.
  5. Combine sausage, grits, and half of the cheese. Mix well, then add salt and pepper.
  6. Pour all ingredients into 3x9x14 pan.
  7. Top with other half of cheese.
  8. Bake uncovered 350 for 55 minutes.


Serves 6

Garden Potato Salad


Marian Housholder, of West Paducah, Ky., adds lots of extras to potato salad to make it garden-fresh.


  • 1 lemon
  • 5 or 6 sprigs fresh parsley, plus 2 Tbsp. chopped leaves
  • 2 or 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 2 lbs. small red-skinned potatoes, cut into ¼-inch-thick rounds
  • 2 Tbsp. plus 1 tsp. kosher salt, divided
  • 4 medium carrots, cut into ¼-inch-thick rounds
  • 3/4 cup fat-free plain yogurt
  • ¼ cup low-fat mayonnaise
  • 1 Tbsp. plus 1 tsp. whole-grain or dijon mustard
  • 3 scallions, minced, whites and greens separated
  • 3/4 tsp. freshly ground pepper
  • 4 stalks celery, cut into ¼-inch-thick slices
  • 1 small Kirby cucumber, cut into ¼-inch-thick rounds


  1. Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Place in a saucepan with the garlic, potatoes, 2 Tbsp. salt and 8 cups of water. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
  2. Add carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve ¼ cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.
  3. Meanwhile, finely grate 2 tsp. lemon zest and squeeze 3 Tbsp. juice into a large bowl. Whisk in yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 tsp. salt and 3/4 tsp. pepper.
  4. Add potatoes, carrots, celery, and cucumber to the dressing and toss.
  5. Chill about 4 hours. Top with scallion greens.


Serves 6-8

Chicken Roll-Ups


“This recipe is great for after-school snacks, or even parties,” writes Tammy Zehfus, of Princeton, W.Va. “It’s very inexpensive to make, which is a huge ‘plus’ nowadays.”


  • 3-oz. cream cheese, softened
  • 2 Tbsp. milk
  • 2 cups cooked chicken, chopped
  • 1 Tbsp. onion, grated
  • 3 Tbsp. margarine, melted
  • 1 8-oz. tube refrigerated crescent rolls


  1. Mix cream cheese and milk until smooth.
  2. Stir in chicken and onion. Mix well.
  3. Place ¼ cup of chicken mixture in each roll, and fold edges over filling.
  4. Brush tops with margarine.
  5. Place on ungreased cookie sheet and bake at 350 degrees for 20-25 minutes.


From the Out Here kitchen: We added salt and pepper to taste, garnished with fresh parsley, and served with a honey mustard sauce for dipping.

Serves 4-8

Apple Crisp


“This Apple Crisp recipe is from my junior high school Home Economics class in Coventry, Conn.,” writes Karen L. Grant, of Groveton, N.J. “It has been a family and friends’ favorite ever since.”

Her family serves theirs with whipped cream or ice cream.


  • 6 apples, peeled and sliced
  • ½ cup butter
  • 1 cup sifted flour
  • ½ -1 cup sugar
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1 unbeaten egg
  • Cinnamon


  1. Grease a casserole dish and fill the bottom with apples.
  2. Melt butter and cool. Set aside.
  3. Mix flour, sugar, baking powder, salt, and egg with a fork until crumbly and sprinkle this mixture over the apples.
  4. Pour butter over the dish.
  5. Sprinkle with cinnamon.
  6. Bake 30-40 minutes at 350 degrees.
  7. Serve warm or cold.


Serves 6-8


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Recipes, Out Here Magazine
P.O. Box 7005
Brentwood, TN 37024-7005


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