Sue Thomas of Bellaire sent along several recipes to share with Record-Eagle readers.

"The pie recipe is a family favorite passed down from my Mom," she writes. "It's a bit like pecan pie, without the pecans.

"It's easy to make, and generally, most bakers will have the ingredients on hand."

The recipe for Barley Bake makes a good side dish, Sue noted, although her family also enjoys it as a main dish for meatless meal with salad.

Oatmeal Pie

3 eggs, whisked

1 cup brown sugar

1 t. vanilla

2/3 c. quick oatmeal

2/3 c. white sugar

2/3 c. coconut

1 T. butter cut into small pieces

1 pie shell, unbaked, homemade or pre-made

Mix all ingredients well (except crust). Pour into unbaked pie shell. Bake at 350 degrees for 30 to 35 minutes, or until center is set.

Barley Bake

1 medium onion, chopped

1 c. medium pearl barley

1/2 c. pine nuts (1/2 c. slivered almonds could be used in place of the pine nuts)

1/4 c. butter

1/2 c. fresh parsley, chopped

A pinch of salt and pepper if desired

2 (14.5-oz.) cans of beef broth

In a skillet over medium heat, melt butter and saute onion, barley and nuts until the barley is lightly browned. Stir in the parsley, salt and pepper. Transfer to a two-quart baking dish, that has been buttered or sprayed with cooking spray. Pour broth over barley mixture and gently stir.

Bake uncovered at 350 degrees for one hour and 15 minutes, or until broth is absorbed and barley is tender. Makes six to eight side-dish-sized servings.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. (SPECIAL NOTE: We've amassed a few cookbooks sent to us by publishers in recent months, and will give away one cookbook with each apron to cooks whose recipes appear here through the end of March.) If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.

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