24750170-Taste-of-Home-09-2009

$PEC $P ECIA IAL L $H $HOR ORT TCU CUT TS IS ISSU SUE E $AVE TIME & MONEY! COOKING • CARING • SHARING

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TAKE 5

FIVE INGREDIENT CONTEST WINNERS!

& MAKE A GREAT MEAL! S T U C T R S H O O R E ! G A L 20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS

42 RECIPES UNDER $2 *PER *PE R SER SERVIN VING G

SLOW COOKER BBQ RIBS PAGE 41

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Make the school year a snap with these grade-A ideas: Frozen Grapes Freeze grapes in a Ziploc® Brand Freezer Bag for a cool lunch box treat that will be a warm weather favorite. Keep in the bag to double as an ice pack.

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. d e v r e s e R s t h g i R l l A . c n I , n o S & n o s n h o J . C . S 9 0 0 2 © . d e v r e s e R s t h g i R l l A . p u o r G a i d e M e m o H f o e t s a T 9 0 0 2 ©

tasteof home home AUGUST/SEPTEMBER

2009

FEATURES CONTEST

39

5-ingredient recipes These prize-winners prove that a few ingredients can yield a dynamite dish

48

milk, please! Fill the cookie jar with family favorites to satisfy your snackers

52

Use beef or turkey leftovers to get a jump on meal planning

Fiv ivee wi willll get you 10 ‘ if‘ you know how to work it. ’’

—MAE WEST ACTRESS

encore! encore!

57

mix & match burgers Build a better burger with your choice of savory patties and terrific toppings

62

best convenience foods TOH Test Kitchen cooks like these handy products to cut prep time

64

10 tips for moneywise meals Shop smart with expert advice from Jean Chatzky

smart shortcuts This issue is packed with recipes & tips to save time in the kitchen

13 “COME FOR COFFEE “COME & DESSERT” Let guests mix their own gourmet coffee concoctions PAGE

14 SCRUMPTIOUS DESSERTS—not DESSERTS— not quite from scratch PAGE

PAGE

17 LAST-MINUTE GUESTS FOR DINNER? Whip up an impressive meal

PAGE

22 BISCUIT BONANZA Sub in refrigerated biscuits for yummy cobbler. Turn to a tube for savory rolls and appetizers

PAGE

PAGE

23 MAYO MAGIC MAYO Stir up flavored spreads and dressings 24 SUPER SAMMIES Lunch deadline? Try quick, healthy sandwiches

“Real food from real home cooks” 22

26

71

37

20

17

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COOK SMART

24 HEALTHY CHOICES Lighten up with hearty sandwiches

26 PARTY OF 2 Enjoy eye-opening breakfast entrees

QUICK CK FIX 28 QUI Mouthwatering meals in the blink of an eye

OPEN OPE N HOU HOUSE SE

KIDS S IN THE 31 KID KITCHEN

TABLE TALK

14 SPE SPECIAL CIAL OCC OCCASION ASION

Fun mini salads make big waves

66 MOM’S BEST

KITCHEN CHAT

No one will guess that convenience is the key to these luscious desserts

TIPS PS FROM FROM A PR PRO O 32 TI

Her campfire cooking guarantees a delectable outing

Lattice pie crust as easy as 1, 2, 3… and 4

COOKS KS WHO WHO CARE 69 COO

SAVERS VERS 35 MENU SA

Cafe owners reach out to help kids worldwide

IN EVERY ISSUE

7 8 8

HIDE & SEEK CONTEST

11 40

75

MIXING BOWL NEW RECIPE CONTEST: CHICKEN CHAMPS RECIPE INDEX

You’ll find this symbol wherever a TOHField Editor is featured TOH FIELD EDITOR

17 CASUAL ENTERTAINING Impress last-minute guests with a fresh, easy dinner

KITCHEN EN 18 TOUR MY KITCH

Time-saving frozen pasta makes Time-saving cents

CLOS CL OSE E TO HO HOME ME

EDITOR OR 70 FIELD EDIT FAVORITES

California family moves the cooking outdoors to their casual patio kitchen

EAT T, SH SHRIN RINK K& 36 EA BE MER MERRY RY

20 POTLUCK

Two tasty lasagnas cut calories and time

TOH H FIEL FIELD D EDIT EDITORS ORS 73 TO

COOKING KING SCHO SCHOOL OL 38 COO

Meet our Fie Meet Field ld Ed Edito itors rs…m …may aybe be one of them th em lilive vess in yo your ur ne neckof ckof th thee wo wood odss

Let the fruit star in a wonderful cobbler or crumble to share

22 APPETIZERS & SNACKS

Slice into the Great American Pie Show winning recipe!

For a shortcut to super snacks, start with refrigerated biscuits

This South Carolina cook is at home at the grill!

$PECIAL$HORTCUTSISSUE $AVETIME& MONEY! CO OK ING • CA R ING • SH A RING

t o p h o y e v e r e f e o f p r e c i p

TAKE 5

FIVE INGREDIENT CONTEST WINNERS!

& MAKE A GREAT MEAL! U T S R T C S H O O R E ! G A L 20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS

PAGE 35

PAGE 52

PAGE 62

PENNYWISE PAST PASTA A Refrigerated types give a head start on dinner

DINNER ENC DINNER ENCORES ORES Make a roast or turkey breast…and plan ahead

TIME-SAVING CONVENIEN CON VENIENCE CE FOOD FOODS S What our Test Kitchen cooks use at home

PAGE 39

-INGREDIEN EDIENT T CON CONTEST TEST 5-INGR

PAGE 64

“Less is more” with these winning recipes

BE A SM SMAR ART T SH SHOP OPPE PER R Tips for finding value and savvy menu planning

42 RECIPES UNDER $2 *PERSERVING

SLOW COOKER BBQ RIBS PAGE 41

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ON OURCOVER

“Secret’s in the Sauce” BBQ Ribs, p. 41 PHOTOGRAPHER

Rob Hagen SET STYLIST

Stephanie Stepha nie Marche Marchese se FOOD STYLIST

Suzannee Breck Suzann Breckenridg enridgee

viisit us @ tasteofhome.com v

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Search over 35,000 recipes Mouthwatering photos so you see what you’re making Instantly sort by: Ingredient Cuisine Cook time Occasion or holiday 

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  

READERS’ BEST SHORTCUTS Planning ahead for leftovers, I bake two 4- to 5-lb. chickens until the meat is extra juicy and tender—perfect for anything I plan, from salad to dumplings. —Linda Foreman LOCUST GROVE, OK

Place a freshly baked (cooled) cake in the freezer for about 10 minutes before frosting. frosting. The cake becomes just firm enough to frost easily with no crumbs. —Susan Kieboam STREETSBORO, OH

I roll cookie dough into 1-in. balls and freeze them in resealable plastic bags. If my husband and I are hungry for some cookies, we bake a few and have nice fresh, warm cookies. Also, it’s it’s very handy to have on hand for when unexpected guests show up. —LaDonna Reed PONCA CITY, OK

Slow cooker liners are a major shortcut. No big mess—just toss the bag in the trash, wipe out the crock, and you’re done! —Miprofgenie TOH COMMUNITY

To get the most juice from a lemon, microwave it for a few seconds, then roll it on the counter.. The juice will flow easily. counter easily. —Janie Zirbser MULLICA HILL, NJ

When baking bread, I set the dough on a heating pad to rise. —Dianne4 TOH COMMUNITY

I buy cheese in large blocks and shred it with my hand-crank food processor. processor.Then Then I freeze the shredded cheese on cookie sheets before putting it in resealable bags for the freezer. —Cooking 71 TOH COMMUNITY

When I have soup, stew or gravy I can’t thicken enough in a short time, I add a tablespoon or so of instant mashed potatoes. —Kathy Allen KNOX, IN

table talk

LET’S HEAR IT FOR

SHORTCUTS! Yesterday was the first day of a summer beach vacation with my family. family. There are eight of us altogether, and a number of halfway decent cooks in the lot. So, at dinner last night (we had Mom’s homemade spaghetti and meatballs), I decided to employ them to help me construct this column. “Okay, those of you who cook, tell me: What’s your favorite kitchen shortcut, something that saves time, money or both?” At this, noisy chatter burst forth. It was a free-for-all; I should have had my daughter take notes. But despite it being vacation and all, I had the presence of mind to capture a few of the better ideas:

>>

“Unless it’s chef’s whites, don’t wear anything white when you cook—you will surely be spending extra time laundering it.”

>>

“Buy frozen chicken breasts. They’re generally cheaper than fresh; you can keep them on hand and then just defrost what you need.”

>> “Have a family grocery list, and have everyone participate in creating it.” (The women debated the wisdom of this for some time, suggesting how often cookies and beer might top the list.)

>> “Whenever you can, buy two items and freeze one.” >> “Buy chips, cookies, tortillas, flour and sugar on sale and store in the freezer—keeps everything nice and fresh.”

>> “Invite Mom over to cook!” (Big yucks all around the table at that one.) I could go on, but their ideas would have filled several columns in this issue…and we have too many more shortcuts to share—starting right here on this page. In this special “Shortcuts Issue,” you’ll find dozens of terrific recipes and handy tips to help busy cooks save time, money or both, from the experts in our Test Kitchen and from home cooks like you. Just look for the “Shortcuts Issue” flag throughout the magazine. Have one we don’t know about? Log on to tasteofhome.com/shortcuts and share it!

Catherine Cassidy Editor in Chief

P.S. New this issue: You’ll find nutrition facts for every recipe on these pages at tasteofhome.com/plus

QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail [email protected]

AUGU AU GUST/ ST/SEP SEPTE TEMBE MBER R TOHFIELDEDITOR

2009

tasteof home.com home.com_7

kitchen chat

DEAR JANE…

ENTER

It’s the heart of grilling season, and normally, our family would be out there cooking up chicken and other delights. But recently, while I was at work, my 25-year-old 25-year-old son called and said, “I don’t want to alarm you, but the grill’s on fire and the fire department’s here.” I don’t know who was more shocked, me or our dog, who was cowering as far away from the grill as he could get. The good thing? We now now get to shop for a brand-new grill! THE TH E RIG RIGHT HT CUT >> Many cooks rely on their slow cookers in the

summer to keep the kitchen cool. Janice Kukla of Arlington Heights, IL wonders why TOH recipes say say to cut a roast in half before placing it in the cooker. Food Editor Pat Schmeling tells me, “T “To o cook the meat evenly and safely at a low temperature, it’s suggested that you cut any roast of 3 lbs. or more in half before placing it in your slow cooker. Make sure you cut the roast in half crosswise, not lengthwise, so you have two even pieces.” SPIC SP ICE E OF LI LIFE FE >> In a previous column, I commented that spicy is

not always hot.That hot. That intrigued novice cook Dani Lacy of Marion, IA. She thought, as I did, that if a recipe or ingredient contained the words “spicy” or “hot,” “hot,” you should steer clear of it. Not so! We control the amount of spice we add to our recipes, so we can make it as spicy or as mild as we wish. It may take some experimenting, but as I found, using a spicy sausage and a teaspoon of Creole seasoning in The Firehouse Special (April/May) did not burn my taste buds. It just gave the recipe some great additional flavor. Got a question or comment? Drop me a line at dearJane@ tasteofhome.com. See you next time, Jane S tasik EDITORIAL ASSIST ASSISTANT ANT

OUR HI OUR HIDE DE & SEEK CONTEST Time is of the essence. While making shortcuts in the kitchen, see if you can find the hidden clock on the pages of this issue. You could win a $50 Shop Taste of Home gift certificate! Go to tasteof home.com to enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. Winners are drawn at random. THE TOMATOES WERE HIDDEN ON PAGE 28 IN OUR JUNE/JUL JUNE/JULY Y ISSUE.

SHOWERED SHOW ERED WITH TRIF TRIFLES LES

At a bridal shower my Aunt Memory threw for me (she’s at my right), her presentation of the Trifle Bar from the April/May issue was the hit of the party! She created an impeccable display with grilled angel food cake, pound cake, brownies (all homemade), strawberry Oreos, chocolate chips, candy sprinkles, strawberries, pineapple, chocolate and French vanilla pudding, and other delectable choices. It was a perfect shower, filled with love and laughter. laughter. And TOH’ TOH’ss Trifle Bar made it that much more memorab memorable! le! —Danielle Mescher COUNCIL BLUFFS, IA

Break The Monotony

TM

spam.com

STAND ST AND TALL

I had to share with you that I ordered a T-shirt from foodtee.com (Oct/Nov ’08), and I love it! I’ve had so many comments on mine; it’ss the cornstalk “stand it’ “stand tall” design. I like the fact that some of the company’s proceeds go towards teaching children about good nutrition and better eating habits.

—Kerry Amundson OCEAN PARK, WA YOUNG BURG BURGER ER PRO!

My daughter Agnes, 12 (below), is a joy at cooking and surprised me with cheese-stuffed hamburgers using the technique from the June/July June/July issue. Agnes used mozzarella sticks for the cheese. Thanks for the inspiration!

—Tammy Thompson ANCHORAGE, AK

LOVE LETTER! Each issue, one lucky reader will receive recei ve a TOH apron for sending in our favorite “love” letter of the month. Charlotte, your apron is on its way!

SWEET COINCID COINCIDENCE ENCE

I am distantly related to Sunny Jim Walters, who made the Mine Run Candy Cand y that Lisa Henshall recalled recalled in the June/July June/July issue. I have a picture of his shop in Galena, KS (above) and his original recipe that I’d gladl gl adly y sh shar are e wi with th her her.. Su Sunn nny y Ji Jim m an and d hi hiss wi wife fe,, Ed Edna,are na,are dec deceas eased ed.. Wh When en my mother died, I inherited a cookbook cookbook of his recipes. By a slim coincidence, I just received the picture last week! —Charlotte Hayw Hayward ard GALENA, KS

EDITOR’S NOTE: We’ve put Charlotte and Lisa in touch!

TASTY STUD STUDENT ENT AID

Your “Table “Table Talk” column in the April/May ’08 issue included a note from California high school teacher Joseph Pow Powell, ell, telling how he used Taste of Home to teach his culinary arts/food education classes. I wrote him asking if he’d be interested in having my old TOH issues and copies of sevseveral other magazines. He called immediately, immediately, saying he’d love to have them for a library he’d set up for the stu-

dents. He came to pick up five boxes of magazines. I feel so happy to know that these are helping his students and continue to save my issues for them. Mr. Powell and his students sent me three beautiful aprons with my name embroidered on them. I’d like to suggest that other readers might want to contact their schools or 4-H groups about passing on magazines.

—Martha Sue Lassalette TEMECULA, CA

Make Mak e lunchtime happytime by dicing SPAM® Classic into macaroni macaro ni & cheese. Other fun ideas at spam.com.

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© Hormel Foods Foods Sales, LLC

EDITOR IN CHIEF Catherine

field editor spotlight

Cassidy

CREATIVEDIRECTOR Ardyth

Cope FOOD DIRECTOR Diane Werner RD EDITOR Ann Kaiser

Taste of Home’s enthusiastic team of volunteer editors from across the U.S U.S.. and Canada share recipes, cooking tips and more with our staff and on-line community.. Take community Take a look at the complete list of Field Editors on page 73. 73..... maybe one of them lives in your neighborhood!

MANAGING EDITOR

Barbara Schuetz

SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin, Sue A.Jurack RECIPE EDITORS Mary King, Christine

BARBARA BARBAR A CARL CARLUC UCCI CI // ORANGE PARK, FL FAMILY STATS: Husband Phil, retired from U.S. Navy; daughter Rachel and her sailor husband; one grandson, Sage. Barbara is a technical writer for a government contractor. “I love to cook—and love to feed people. My other passion is my garden, where I grow a little of everything. That first bite of a homegrown tomato is next to heaven! I can oodles of vegetables every year. year. I also cater for churches and special events. Having good, homemade food at an event makes it extra special. I’ve participated in TOH’s on-line forums (Mrs_Lucci_N_FL) since they began.” BREND BRE NDA A CLA CLARK RK // REXBURG, ID FAMILY STATS: Husband Kent, contracted driver; three children, Kai, 1; Kabe, 7; and Makayla, 12. Brenda is a stay-at-home mom and says she “wouldn’t trade that for the world.” “I love cooking for my family, and I had the best teacher—my mom. I try a lot of new things, but they never seem to mind. I’ve collected thous th ousand andss of re recip cipes es fro from m fa famil milyy, fri friend endss and nei neighb ghbors ors and and,, of cou course rse,, Taste of Home . I’m always embarrassed to show people my recipe cupboard; I’m the only one who can find anything in it! I make all my ownn br ow brea ead d and ro rolls lls fr from om scr scratc atchh abo about ut twi twice ce a mo month nth an and d fr free eeze ze th them em;; I even grind my own wheat.”

Rukavena

COPY EDITOR Susan Uphill EDITORIAL ASSISTAN ASSISTANTS TS Jane Stasik, Joanne Wied EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Erik

Bergstrom

TEST KITC KITCHEN HEN TEST KITCHEN MANAGER Karen Scales ASSOCIATE FOOD EDITORS Alicia

Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren TEST KITCHEN ASSOCIATES

Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor PHOTOSTUDIO

Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, Dee DeeJacq FOOD STYLIST MANAGER Sarah Thompson FOOD STYLIST Kaitlyn yn Besas Besasie ie ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau PHOTO STUDIO COORDINATOR Kathy Swaney PHOTOGRAPHERS

.......

VICE PRESIDENT, PUBLISHER Lora Gier

[email protected]

MARKETINGDIRECTOR Kym

Blanchard ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson ADVERTISING ADVERTISIN G

MARCIE MARC IE LOUT OUTON ON // NORTH SCITUATE, RI FAMILY STA FAMILY STATS: TS: Husb Husband and Da David, vid, univ universi ersity ty prof professo essor; r; thr three ee child children, ren, Shaina, 28; Daniel, 26; and Annie, 18. Marcie is an office manager manager.. “I gre grew w up wi with th a lov loving ing gra grandm ndmot other her wh who o sha share red d he herr Sou Southe thern rn coo cookking in g se secr cret etss wi with th me ov over er th thee ye year ars. s. Si Since nce th then en,, I’v I’vee br bran anch ched ed out int into o in in-ternational dishes including Malaysian, Indian, Chinese, Italian, Greek, Mexican and Japanese. My husband and son have celiac disease, so I’vee alt I’v alter ered ed mos mostt of th thee dis dishe hess I pr prep epar aree to be glu glute tenn-fr free ee.. I wa wass re rece centl ntlyy diagnosed with diabetes, so I’m now converting the recipes to be low carb as well.” LORI STEFAN STEFANISHION ISHION // DRUMHELLER, AB FAMILY STATS: Husband Michael, financial planner; three adult children. Lori is a homemaker and writes two columns for the local newspaper. “I’m the first in line when volunteers are needed to bring food to any sort of function. I like to entertain, experiment with new recipes and prepare meals for my son-in-law during harvest time. My friends are always grateful recipients of leftovers because I never adapted to Michael and me being empty-nesters. In the summer, we entertain at our lakeside cabin. We only have boat access and no power, so I adapt my recipes for the barbecue grill.”

_NEWYORK ACCOUNT DIRECTOR DIRECTOR

Mary Gilbert, Gilbert, [email protected] ACCOUNT MANAGER MANAGER

Kristine Cronin, [email protected] _DETROIT ACCOUNT MANAGER MANAGER

Jani Berger, Berger, [email protected] _CHICAGO ACCOUNT DIRECTOR DIRECTOR

Kelly Paxson, [email protected] ACCOUNT MANAGER MANAGER

Maura O’Brien, [email protected] _LOS ANGELES ACCOUNT MANAGER MANAGER

Joel Millikin, Millikin, [email protected] com TASTEOFHOME.COM

Renee Jordan

GENERAL MANAGER

TASTE TAS TE OF HOMECOOKINGSCHOOLS DIRECTOR Sandy Bloom

CONSUMER MARKETING CHIEF MARKETING OFFICER

Lisa Karpinski

RDAFOOD & ENTER ENTERTA TAININ INING G PRESIDENT Suzanne

M. Grimes

VICE PRESIDENT, SALES & MARKETING Mark

Wildman

MANAGING MANAGIN G DIRECTOR, SALES & MARKETING

Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese

.......

THE READER’S DIGEST ASSOCIATION, INC.

PRESIDENT AND CHIEF EXECUTIVE OFFICER

Mary G. Berner

JOIN OU JOIN OUR R TE TEAM AM!! >> Love to cook? Love Taste of Home Ho me? Then you might be interested in becoming one of our volunteer Field Editors. If you would like to be considered, please fill out the short application form at www.tasteofhome.com/apply

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AUGUST/SEPTEMBER 2009

PRESIDENT, FOOD & ENTERTAIN ENTERTAINING ING

Suzanne M. Grimes PRESIDENT,, CONSUMER MARKETING PRESIDENT

Dawn Zier

( mixing mixing bowl ) ) FOOD NEWS • FUN NOTES • TASTY NUGGETS

SMART COOKIE

Bake sale season is soon approac approaching! hing! These fun events make delicious fund-raisers. fund-raisers. Here are a few tips to make your next one a sweet success! ON THE SIDE SIDE:: Offer soda, milk, coffee and even savory snacks in addition to your baked items.

IT’S A WRAP: Creative packaging, such as little boxes and cellophane bags, dress up a single serving that can double as a neat gift.

MAKE A LIST LIST:: Have a sign-up sheet for bakers—you don’t want to end up with dozens of the same treat.

PRICE CHECK: To figure out how much to charge for the goodies, total the cost to make them and double it.

SUPER SIZE IT IT:: Jumbo or “Texas”-sized treats are big sellers.

TAG, YOU’RE IT: Tie a blank gift tag to each package so the buyer can easily leave it for a friend or loved one.

OFFER A RAFFLE: Sell tickets for a dollar for a tasty specialty cake or pie.

BONUS POINTS: Include the recipe on a cute card to tie to the treat as an added value.

SWEET TREATS >> For more tips and to download gift tags and recipe cards, visit tasteofhome.com/bakesale

( mixing mixing bowl ) ) FOOD NEWS • FUN NOTES • TASTY NUGGETS

FILL YOUR CAR CART T:

WHAT’LL WHA T’LL YA HAVE? HAVE? Those colorful characters at the diner speak a language all their own. See if you know how to “order up” each of these diner favorites! ADAM AND EVE poached eggs on ON A RAFT toast CITY JUICE glass of water FULL HOUSE grilled cheese, bacon, & tomato sandwich COW FEED salad IN THE ALLEY served on the side THE TWINS salt & pepper IRISH TURKEY corned beef & cabbage AXLE GREASE butter BOWL OF RED chili SPARE TIRE pancake

Jungle Jim’s International Internation al Market FAIRFIELD, OH GREAT FIND

IT’S A JUNG JUNGLE LE OUT THERE!

Think grocery shopping is mundane? A necessary chore? Then you’ve never been to Jungle Jim’s Jim’s Internation nat ional al Mar Market ket in Fa Fairf irfiel ield, d, OH. Sar Sarah ah Kau Kaufma fmann nn of West Chester raves about the 300,000-square-foot “food extravaganza.” “It’s fun to shop in this food lovers’ paradise,” paradise,” she says.“Y says. “You ou are with thousands of fellow foodies, and the food quality and knowledgeable staff attract people from around the country. country. Bring the whole family—it’s a real adventure!” For a recipe from Jungle Jim’s, visit tasteof home.com/plus.

This “super” market

* boasts 1,300 cheeses,

12,000 wines and more than an acre of produce. Get your hands on

* everything from squid ink to exotic mangos you never knew existed. Jungle Jim is owner Jim

* Bonaminio,, who zooms Bonaminio

around the place in his jungle vest and pith helmet. helmet. The market welcomes

* 50,000 customers a week. Want to be one of them? Learn more at taste ofhome.com/links

MUD black coffee STUFF STU FF WE LO LOVE! VE!

VERMONT maple syrup DEAD EYE poached egg GROUND HOG hot dog RADIO tuna on toast (or Tuna Down, which sounds like “turn it down”)

CAP IT!

Say good-bye to chip clips forever! Thee ne Th new w Ba Bag g Ca Cap p by Co Copc pco o ke keep epss yo your ur fo food od fr fres esh, h, an and d makes pouring frozen veggies, candy or anything else from a bag a cinch. It comes in three sizes and colors; prices range from $3.99-$6.99. For shopping information, visit tasteofhome.com/links

Mod oder erat atio ion. n. Sma mallll he help lpin ings gs.. Sam ampl plee a lilitt ttle le bi bitt of ev ever eryt ythi hin ng. These ar aree th thee secre retts of hap apppine nesss . —Julia Child and an d good go od h eal ea l th ‘‘ 12_tasteof home.com home.com

AUGUST/SEPTEMBE AUGUST /SEPTEMBER R 2009

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OPEN HOUSE B R I G H T I D E A S F O R W E L CO C O M I N G F R I E N D S & F A M I LY LY I N T O Y O U R H O M E

It’s a delight delightful ful invitation to receiv receive—or e—or extend. Set up your own coffee bar, and let guests stir up their own combinations. And for easy but impressive desserts to serve with coffee, turn the page. No one will guess these goodies aren’t made from scratch.

“come for coffee & desser ertt!” STOCK YOUR CO STOCK COFFE FFEE E BAR WIT WITH: H: BASICS:

Regular coffee Decaffeinated coffee Assorted teas Cocoa Carafes of hot water CONDIMENTS:

Grated chocolate Chocolate-covered espresso beans Cinnamon sticks Grated lemon and orange zest Caramel topping Sugar cubes Mini marshmallows Honey SYRUPS:

Chocolate Vanilla Hazelnut Almond Blueberry Raspberry Strawberry

CREAMERS/ LIQUEURS:

Gingerbread Butter rum French vanilla Kahlua Hazelnut Amaretto Irish cream Half-and-half or milk FLAVORED WHIPPED WHIP PED CREA CREAM: M:

Strawberry (stir in strawberry jelly or extract) Raspberry (stir in raspberry jelly or extract) Chocolate (stir in chocolate syrup) Cinnamon (stir in ground cinnamon or cinnamon oil) PACKET PA CKET MIXES MIXES::

Vanilla cappuccino Chai Hot cocoa

Learn how to make coated spoons to stir in flavor at tasteofhome.com/plus

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special occasion

S T U C T R O H

$

HOW SWEET IT IS!

Guests won’t won’t believe these luscious dessert dessertss use just a handful of ingredie ingredients nts heavenly angel food cake PREP: 20 MIN. BAKE: 35 MIN MIN.. + CHI CHILLI LLING NG YIELD: 12 SERVINGS

Teri Roberts // HILLIARD, OH Five ingredients are all it takes to whip up this impressive layer cake. Soft and airy, each slice is meltin-your-mouth in-your -mouth delicious!

1 pkg. (16 oz.) angel food cake mix 24 large marshmallows 6 milk chocolate candy bars with almonds (1.45 oz. each), chopped 2/3 cup milk 1 carton (12 oz.) frozen whipped topping, thawed, divided

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer Transfer to a small bowl; cool to room temperatur temperature. e. Fold in 3/4 cup whipped topping. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate Refrigera te for at least 1 hour. Frost top and sides of cake with remaining whipped topping.

Introducing the latest breakthrough in whole grains. Deliciousness. Finally, whole grain muffins that are moist and delicious enough to be Duncan Hines.® Like our new Triple Chocolate Chunk with real chocolate, Apple Cinnamon with real apples and Oatmeal Granola Topping and Blueberry Streusel with Wild Maine blueberries. They’re wholesome muffins that taste absolutely sinful. Duncan Hines.® So moist. So delicious. And so much more.™ more.™

For creative recipe ideas, visit duncanhines.com duncanhines.com..

© 2009 Pinnacle Foods Group LLC

lime tartlets PREP: 30 MIN. BAKE: 10 MIN./BAT MIN./BATCH CH + COOLIN COOLING G 4 YIELD: DOZEN

Billie Moss // WALNUT CREEK, CA

2 pkg. (15 oz. each) refrigerated pie pastry 1 pkg. (8 oz.) cream cheese, softened 1 cup (8 oz.) plain yogurt 3 Tbsp. confectioners’ sugar 1 jar (10 oz.) lime curd, divided Whipped cream and lime slices, optional

SHORTCUT

Caramel topping will pour over the cake more easily if it is warmed first.

Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork.

toffee poke cake PREP: 25 MIN. BAKE: 25 MIN.+ CHIL CHILLING LING YIELD: 15 SERVINGS

Bake at 450° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. In a large bowl, beat the cream cheese, yogurt and confectioners’ sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired. Nutrition Facts: 1 tartlet equals 121 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 86 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Jeanette Hoffman // OSHKOSH, WI

In a large bowl, combine drink mix and water. Add ice cream; beat on low speed for 2 minutes or until blended. Fold in whipped topping. Spoon into crust. Freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Serve with chocolate syrup if desired.

raspberry lemonade pie PREP: 10 MIN.+ FRE FREEZIN EZING G YIELD: 8 SERVINGS


‘‘

These sweet-tart Lime Tartlets are ar e pe perf rfec ectt fo forr part pa rtie ies. s. I li like ke to serve with a slic sl ice e of me melo lon n for col color or..

—Billie —Bil lie Moss

Easy on the pocketbook and a snap to make, this refreshing freezer pie is a tasty way to end an outdoor meal.

1/3 cup sweetened raspberry lemonade drink mix 1/2 cup water 2 cups vanilla ice cream, softened 1 carton (8 oz.) frozen whipped topping, thawed 1 chocolate crumb crust (9 in.) Chocolate syrup, optional

Caramel topping adds moisture and yummy butterscotch flavor to this popular cake, topped with crunchy toffee candy.

’’

Sue Stewart // HALES CORNERS, WI

16_tasteof home.com home.com

>>

WALNUT CREEK, CA

SHORTCUT

>>

Soften ice cream quickly using the defrost setting on your microwave microwave..

1 pkg. (18-1/4 oz.) chocolate cake mix 1 jar (17 oz.) butterscotchcaramel ice cream topping 1 carton (12 oz.) frozen whipped topping, thawed 3 Heath candy bars (1.4 oz. each), chopped Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top Top with whipped topping. Sprinkle with candy candy.. Refrigerate for at least 2 hours before serving.

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Submit your best easy desserts at tasteofhome.com/ submit TOHFIELDEDITOR

OPEN HOUSE

express lane Unexpected guests? A super Unexpected super-quick -quick grocery trip is all you need to serve this easy yet elegant dinner

Thinly sli Thinly slice ce st steak eak;; arr arrang angee ov over er to toast ast.. Top with arug arugula ula and brus bruschet chetta ta toppi to pping; ng; spr sprink inkle le wit withh che cheese ese if desired. sire d. Dri Drizzle zzle with dres dressing sing..

so very berry brie PREP: 15 MI MIN.+ N.+ ST STAN ANDI DING NG BA BAKE KE:: 10 MIN. 8 YIELD: SERVINGS

Kristin Larson-Jantzi //

NEWTON, KS

“I needed a quick dish for a party and had berries on hand. Warm brie with berries made an impressive starter starter..”

1/2 cup sugar 2 Tbsp. water 1/2 cup fresh or frozen raspberries,, thawed raspberries 1/2 cup fresh or frozen blueberries,, thawed blueberries 1/2 cup fresh or frozen blackberries, thawed 1 Tbsp. cornstarch 2 Tbsp. cold water 1 round (8 oz.) Brie cheese, halved horizontally Bagel and/or baked pita chips In a small saucepan, heat sugar and water until sugar is dissolved. Add berries. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let stand for 10 minutes.

grilled steak bruschetta salad PREP/TOTAL TIME: 30 MIN. PREP/TOTAL YIELD: 6 SERVINGS PLUS!

QUICK QUI CK TR TRIP IP

Have to make a grocery run? We’ve got the shopping list ready for you at tasteofhome.com/ plus

Devon Delaney //

PRINCETON, NJ

Fire up the grill for this impressive salad. The steaks grill fast, and the salad prep takes no time at all!

1-1/2 lbs. beef tenderloin steaks 1-1/2 (1 in. thick) 1/2 tsp. salt 1/4 tsp. pepper 6 slices Italian bread (1/2 in. thick) 3 cups fresh arugula or baby spinach

3/4 cup prepared bruschetta topping or vegetable salad of your choice Crumbled blue cheese, optional 3/4 cup blue cheese salad dressing Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates.

Place bottom half of cheese in an ungreased ovenproof serving dish; pour 1/2 cup berry mixture over cheese. Top with remaining cheese and berry mixture. Bake, uncovered, at 400° for 8-10 minutes or until cheese is softened. Serve with chips.

AUGU AU GUST/ ST/SEP SEPTE TEMBE MBER R 2009


OPEN HOUSE

o u u t d o or r Vo

tour my kitchen

Catherine Santich ALAMO, CA

TAKE IT OUTSIDE! Dreamy alfresco kitchen offers fun ideas Dreamy that will make a splash in any backyard oasis

E

leven years ago, my husband,, Ti band Tim, m, and I got our hands dirty tearing down our house to build our dream home. With lots of help from my my father-in-law, we rebuilt the entire home ourselves. ourselves. When it was almost finished, we started thinking about what to do with the rest of our half-acre lot. We loved the existing pool but wanted to create a family-oriented backyard for ourselves and our three children children—twins —twins Anne Marie and Michael, 7, and Kate, 6. It had to be something they could grow into, a place where they

could entertain friends—and we could, too. Lots of people in our area have outdoor barbecues, but we decided to take it to the next level and build an outdoor kitchen, complete with a refrigerator, refrigerator, grill, sink, lots of storage and counter space, and a beverage basin low enough for the kids to help themselves. The modular units we saw saw in stores just didn’t have enough room for us. So, like ever everything ything else, we built it ourselves! The spacious patio has two levels. Our outdoor kitchen is built into the sunken patio. patio. A bistro bar

This family-friendly space allows the kids to help themselves at the lowered beverage basin and has an umbrella hole in the countertop.

‘‘

It had to be a place the th e ki kids ds co coul uld d gro gr ow in into to,, a place pla ce whe where re the th ey co could uld entertain friends—and we co coul uld, d, too to o. .

’’

—Catherine —Cather ine Santi Santich ch ALAMO, CA

on the upper level allows guests to look down over the barbecue area and still be part of the party. I love how everything is in close proximity—the proximity— the fridge, sink and grill are all at my my fingertips. The grill is tapped into the natural gas of the house, so we never worry about running out of propane. Plus, there’s room to store the pool toys under the sink. We’re We ’re active, outdoor people, so we use the kitchen daily and barbecue at least once a week. Our hard work really paid off, and we’re thrilled!

MORE!

EXTRA!

See Catherine’s best grilled rib recipe and a video tour of her kitchen at tasteofhome.com/ catherine

DO YOU LO LOVE VE YOUR KITCHE KITCHEN? N?

Tell us all about your functional, fantastic space. Include photos of the kitchen and your family. Send to editors@tastofhome. com. If we feature your kitchen in the magazine, you’ll earn $250. CATHER CA THERINE’S INE’S TIP>> If you have a smaller yard, there’s no reason you can’t have an outdoor kitchen,

too. Max too. Maximi imize ze you yourr spa space ce by ins instal tallin ling g a sma smalle llerr sin sinkk and fri fridge dge.. Do Don’ n’tt und undere eresti stimat matee th thee imp import ortanc ancee of sto storrage space, and don’t sacrifice counter space; you’ll need it! AUGU AU GUST/ ST/SEP SEPTE TEMBE MBER R 2009


OPEN HOUSE

E U S S I

potluck Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, uncovered, at 400° for 20-25 minutes or until golden brown.

S T U C T R O H

$

‘‘

oven fresh

The fi The firs rstt ti time me I ma made de th this is co cobb bble lerr, ever ery yon one e lo lov ved it it.. No Now w, I ha hav ve to br brin ing g it to ever ery y fa fami milly ga gath ther erin ing! g! —Faw —F awna na Eas Eastma tman n // EVANSTON, WY

SHORTCUT

’’

Don’tt have time to make the biscuits from scratch? >> Don’

Substitute refrigerated refrigerated biscuits and sprinkle with the cinnamon-wa cinnamon-walnut lnut mixture, says Fawna. cinnamon biscuit peach cobbler PREP: 30 MI MIN. N. BA BAKE KE:: 20 MIN. YIELD: 12 SERVINGS

Fawna Fa wna Eastman //

MORE!

CROWDPLEASERS

Search our huge collection of potluck recipes at tasteofhome.com/ potluck


EVANSTON, WY

1-1/2 cups all-purpose flour 1-1/2 f lour 1 Tbsp. plus 1/3 cup packed brown sugar, divided 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 6 Tbsp. cold butter 1/2 cup milk 2 Tbsp. butter, melted 3/4 cup chopped walnuts 3/4 tsp. ground cinnamon FILLING:

1 cup packed brown sugar 2 Tbsp. cornstarch AUGUST/SEPTEMBER 2009

3/4 tsp. grated lemon peel 1 cup water 9 cups sliced peeled peaches Combine flour, 1 Tbsp. brown sugar,, baking powder sugar powder,, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter. Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jellyroll style. Seal dough; set aside. In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.

blueberry-rhubarb blueberry-rhubarb crumble PREP: 15 MIN. BAKE BAKE:: 45 MIN.+ COO COOLING LING YIELD: 12 SERVINGS

Nancy Sousley //

LAFAYETTE, IN

“Sometimes, I drizzle flavored coffee creamer on top of the crumble instead of using whipped cream.”

6 cups fresh or frozen unsweetened blueberries 4 cups diced fresh or frozen rhubarb 1 cup sugar 1/4 cup all-purpose flour TOPPING:

1 cup quick-cookin qui ck-cooking g oats 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/2 cup cold butter Whipped cream, optional Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish. For topping, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. crumbly. Sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

Our Pure olive oil makes grilling simply

sensational.

a n y C o m p u c k e r m S . M e J. M / ® T h ©/ T M

iis co cook okiing

™

Crisco Olive Oil No-Stick Cooking Spray 3 tbs tbspp. Crisco Pure Olive Oil 1 (11-in (11-inch) ch) prepared pizza pizza crust 2 tsp tsp.. minced minced garlic 1 (8 oz.) pkg pkg.. shredded shredded four four-chees -cheesee blend blend 1 (6 oz oz.) .) ja jarr ma mari rina nate tedd arti artich chok okee he hearts arts,, drained and halved 2 to 3 baby portobello mush mushrooms rooms,, sliced sliced 1 small red onion, onion, cut into 1-inch 1-inch wedges wedges 12 (1/4-inch wide) red bell pepper strips 12 black olives, oil cured, pitted and halved 1 tsp. fresh chopped herbs to taste

More family recipes at Crisco.com

®

Crisco® Grilled Vegetable Pizza

Directions 1. Spray cookie sheet with no-stick cooking spray. spray. Combine Crisco Pure Olive Oil and minced garlic and brush onto both sides of pizza. 2. Pla Place ce ont ontoo hot gri grillll for 1 to 2 minu minutes tes.. Turn Turn over over and and repeat. repeat. Remove to cookie sheet. 3. Sprink Sprinkle le cheese evenly evenly over crust and arrange arrange vegetables vegetables and olives on top. 4. Place crust back on grill. grill. Close Close cover cover and cook 4 to to 6 minutes, minutes, or until crust is browned and cheese is melted. 5. Remo Remove ve and sprinkle sprinkle with chopped chopped herbs. herbs.

Prep time: 25 minutes

Cook time: 10 minutes

Yield: 6– 6–8 8 servings

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appetizers & snacks

S T U C T R O H

sour cream cheese puffs PREP: 30 MIN MIN.. BA BAKE KE:: 15 MIN. YIELD: 40 APPETIZERS

Annie Darling //

$

MINNEAPOLIS, MN

“I make these pretty little puffs for all occasions—from a football party to a wedding rehearsal dinner.”

1 pkg. (8 oz.) cream cheese, softened 1 cup sour cream 1/3 cup finely chopped sweet red pepper 1/4 cup finely chopped onion 2 tsp. lemon juice 3/4 tsp. dill weed 1/4 tsp. pepper 2 tubes (12 oz. each) refrigerated buttermilk biscuits 1/4 cup minced fresh cilantro In a small bowl, beat the cream cheese, sour cream, red pepper pepper,,

on a roll

These Thes e bu butt tter ery y kn kno ots ca can n be ma made de ah ahea ead d of tim ime e an and d reheat reh eated ed whe when n nee needed. ded. —Jane Paschke //

DULUTH, MN

parmesan knots PREP/TOTAL PREP/TOT AL TIME: 15 MIN. YIELD: 2-1/2 DOZEN

Jane Paschke //

MORE!

For more easy appetizer ideas, visit tasteofhome.com/ appetizers

DULUTH, MN

1 tube (12 oz.) refrigerated buttermilk biscuits 1/4 cup canola oil 3 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried parsley flakes

Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

SHORTCUT

onion, lemon juice, dill and pepper until blended. Cut each biscuit in half horizontally; press into greased g reased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro.. Serve warm. cilantro

>> Start with refriger refrigerated ated biscuit

dough to make great appetizers for parties. home.com 22_tasteof home.com


COOK SM SMA ART EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KITCHEN

TRY TR Y MI MIXI XING NG MA MAY YO WI WITH TH… …

Chutne Chu tneyy and fre fresh sh thy thyme me

Chopped pickle Chopped pickled d jalapenos and fresh cilantro

Pesto and fr Pesto fresh esh choppe cho pped d bas basil il and and/or /or chopped almonds

Red pep Red pepper per flak flakes es,, paprik pap rika, a, chi chili li pow powder der and gr groun ound d cum cumin in

Chunky Chun ky salsa

Q Patt Schm Pa Schmelin eling g TOH TO H FOO FOOD D EDI EDITO TOR R

I bought a huge jar of mayonnaise and can’t seem to use it up. Ho How w long will th the e jar ke kee ep in th the e ref efrrige gerrato tor? r? Any idea eass for using up the mayo? —L —Lin inda da Ki King ng // DUNWOODY, GA

Commercially Commercial ly produ produced ced mayon mayonnaise naise keeps well after openin opening g for 2 to 6 months in the refrig refrigerato erator. r. Be sure to check the “best used by” date on the jar. Why not use some of it to make flavored mayonnaise? By stirring a few ingredients into store-bought mayo or combining them in a food processor, processor, it’s easy to create a gourmet spread or distinctive salad dressing. You can also use flavored mayo in tartar sauce, remoulade sauce, deviled eggs, potato salad or crab cakes.

For more expert advice from our Test Kitchen, visit tasteofhome.com/plus

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healthy choices

super sammies

S T U C T R O H

Lighten up with these tasty sandwiches (they’re super-speedy, too!) pastrami deli wraps

$

PREP/TOTAL TIME: 20 MIN. PREP/TOTAL YIELD: 4 SERVINGS

Nila Grahl // MORE!

SLIM PICKIN’S

For some healthy side dishes to go along with these sandwiches, visit tastofhome.com/ plus

GURNEE , IL

“I sometimes add horseradish when I make this wonderful wrap for my husband. It packs well, too, when you need to brown-bag it.” it.”

1/4 cup reduced-fat spreadable cream cheese 1/4 cup coarsely chopped roasted sweet red pepper 4 spinach tortillas (8 in.) 4 lettuce leaves 4 slices deli pastrami 4 slices reduced-f reduced-fat at provolone cheese 1/4 cup thinly sliced red onion 1 small sweet red pepper, julienned 1/2 cup chopped cucumber Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks. Nutrition Facts: 1 wrap equals 271 calories, 10 g fat (4 g saturated fat), 29 mg cholesterol, 697 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

cashew turkey salad sandwiches PREP/TOTAL TIME: 15 MIN. PREP/TOTAL YIELD: 4 SERVINGS

Mary Wilhelm //

SPARTA, WI

One bite and you’ll be hooked on this sweet and savory sandwich. It’s protein-packed, protein-pac ked, so you can feel good while you munch!

1-1/2 cups cubed cooked turkey breast 1/4 cup thinly sliced celery 2 Tbsp. chopped dried apricots 2 Tbsp. chopped unsalted cashews 1 green onion, chopped 1/4 cup reduced-fat mayonnaise 2 Tbsp. reduced-fat plain yogurt 1/4 tsp. salt 1/4 tsp. pepper 4 lettuce leaves 8 slices pumpernickel bread In a small bowl, combine the turkey,, celery turkey cele ry,, apricots, cashews and onion. Combine the mayonnaise, yogurt, salt and pepper; add to turkey mixture and stir to coat. Place a lettuce leaf on half of the bread slices; top each with 1/2 cup turkey salad and remaining bread. Nutrition Facts: 1 sandwich equals 298 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 664 mg sodium, 32 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1-1/2 fat.



Nothi ng les than 100% Tha t ’sour s our promi e. Every sl i cece of N ature’ ature’ P ri e® Bread y nature is baked the wa y nature inten intende de . 100% natural. natural. ever any art i i icial flavors. N ever N o tran fats. t the Jus t the pur purest est,, mo t del del i cious cious ininggredients nature ha to of er. And all our breads are made without high fructose corn syrup. hat’s ouour pr prom omiise. Tha Thatt ’ our pri e™ .

©2009 IBC

1000% ™ ™ h ing less than 10 N othing

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COOK SMART

party of two

eggs with style

$

spanish-style brunch wraps PREP/TOTALTIME: 25 MIN. PREP/TOTALTIME: YIELD: 2 SERVINGS

Roxanne Chan //

ALBANY, CA

Made with a tapenade (a traditional Spanish spread) or a bruschetta top ping, this meatless wrap is a vibrant blend of tastes, colors and textures.

These hearty recipes are so satisfying— why reserve them for break breakfast? fast? omelet croissants PREP/TOTAL PREP/TOT AL TIME: 30 MIN. YIELD: 2 SERVINGS << Edna

Coburn //

TUCSON, AZ

“Bacon and eggs never tasted so good.”

Taste of Home Cooking for 2 Contest-Winning Recipes offers 100 scrumptious dishes, all on handy cards. It’s available wherever magazines are sold.

3 eggs 1 Tbsp. water 1 tsp. chicken bouillon granules 1 green onion, finely chopped 2 Tbsp. finely chopped sweet red pepper 1/4 tsp. lemon-pepper seasoning 1/2 tsp. butter 2 croissants, split 4-1/2 tsp. ranch salad dressing 4 slices Canadian bacon 4 slices Muenster cheese 1/2 cup fresh arugula 4 thin slices tomato



PRIZE RECIPES

In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender. Add egg mixture. As eggs set, push cooked edges toward the center,, letting uncooked portion center flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops. Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

3 eggs 1 Tbsp. shredded Manchego cheese 2 tsp. minced fresh oregano or 1/2 tsp. dried oregano 1/4 tsp. pepper 1 Tbsp. chopped green onion 1 Tbsp. chopped roasted sweet red pepper 1-1/2 tsp. olive oil 2 sun-dried tomato tortillas (10 in.), warmed 1/4 cup tapenade or ripe olive bruschetta topping TOPPING:

1-1/2 tsp. minced fresh parsley 1-1/2 tsp. lemon juice 1-1/2 tsp. olive oil 1 garlic clove, minced 1/2 tsp. capers, drained In a small bowl, whisk eggs, cheese, oregano and pepper; set aside. In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set. Spread tortillas with tapenade. Spoon egg mixture off-center onto tortillas; roll up tightly tightly.. Cut wraps in half.. Combine topping ingredients; half drizzle over wraps. Serve at once. TOHFIELDEDITOR

s d o o F t f a r K 9 0 0 2 ©

We go to great lengths to bring you America’s best bacon. Oscar Mayer bacon is carefully selected, hand-trimmed and naturally hardwood smoked for hours. Because there are no shortcuts to that one-of-a-kind Oscar Mayer flavor America says is the best.

For the love of bacon.

E U S S I

COOK SMART

quick fix

dinner in minutes

S T U C T R O H

No time to make tonight’s meal? Try one of these tasty dishes—all ready in 25 minutes or less!

$

garlic lemon shrimp PREP/TOTAL PREP/TOT AL TIME: 20 MIN. YIELD: 4 SERVINGS

Athena na M. Rus Russel selll // FLORENCE, SC << Athe “You’ll be amazed that you can make this elegant pasta dish so quickly. Serve with crusty bread to soak up all of the luscious, garlicky sauce.” sauce.”

1 lb. uncooked large shrimp, sh rimp, peeled and deveined 2 Tbsp. olive oil 3 garlic cloves, sliced

MORE!

FAST FIXES

For more speedy dinner options, on the table in 30 minutes or less, visit www.tasteofhome. com/30



1 Tbsp. lemon juice 1 tsp. ground cumin 1/4 tsp. salt 2 Tbsp. minced fresh parsley Hot cooked pasta or rice

In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley parsley.. Serve with pasta or rice.

taos steak

grilled salmon with garlic mayo



Lorna Byrd

COLORADO SPRINGS, CO

creamy pasta creamy with bacon PREP/TOTAL TIME: 20 MIN. PREP/TOTAL YIELD: 6 SERVINGS

Kim Uhrich //

CABOT, AR

1 pkg. (9 oz.) refrigerate refrigerated d linguine 1 medium onion, chopped 1 Tbsp. canola oil 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1-1/2 cups heavy whipping cream 3 eggs, beaten 8 cooked bacon strips, chopped 1/2 cup grated Parmesan cheese Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

‘‘

My son loves lo ves bac bacon, on, so this di dissh is a hit with him. Add lef lefto tover ver chic ch icke ken n to turn it into a hear he arty ty ma main in dish.

’’

Donna Noel //

GRAY, ME

“My husband had a steak at a Taos, NM restauran restaurantt that inspired me to create this one.”

“I’ve shared this with people from Maine to California. Lemon juice and yogurt give the mayo a nice tang. tang.””

1-1/2 tsp. paprika 1 tsp. fennel seeds 1/2 tsp. whole peppercorns 1/4 tsp. white pepper 1/8 tsp. cayenne pepper 1 beef top sirloin steak (1 in. thick and 1-1/2 lbs.) 6 slices Havarti cheese 1/3 cup green chili salsa

3 Tbsp. plus 1 tsp. olive oil, divided 1/2 tsp. dried rosemary, crushed 4 salmon fillets (6 oz. each) 8 garlic cloves, peeled 1 Tbsp. lemon juice 3/4 cup mayonnaise 2 Tbsp. plain yogurt 1 Tbsp. Dijon mustard

In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes a fine powder. Rub over both sides of steak.

Coat grill rack with cooking spray before starting the grill. Combine 3 Tbsp. oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 8-11 minutes on each side or —Kim Uhrich until meat reaches desired doneCABOT, AR ness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with cheese; cover and grill for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Top with salsa.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, in a small microwavesafe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

TEST KIT KITCHEN CHEN TIP TIP::

Grill salmon fillets skin side down; there’s no need to flip them. The cooked fillets can be lifted easily from the grill with a spatula. The skin will peel right off. —CHRISTINE RUKAVENA // TOH TEST KITCHEN



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COOK SMART

kids in the kitchen

boat bo at full fullof of fun fun

‘‘

I like to mak ake e Ba Bassil Bo Boa ats be beccau ausse it’ t’ss so much fu fun n. —Carol —Ca roline ine Els Elswic wick k // MYRTLE BEACH, SC

’’

Strolling through her grandparents’ garden last summer, Caroline Elswick, 7, was inspired by the abundant crop of leafy fresh basil and ripe red tomatoes. Having seen her grandpa use homegrown herbs in his cooking, Caroline thought it might taste good to put the basil and tomatoes together. “And later, I thought about adding carrots and cheese,” says Caroline, who lives in Myrtle Beach, SC. “My gr grandp andpare arents nts rea really lly lik liked ed the Basi Basill Boat Boats, s,”” she says. “They were were having a big party and asked me to make 20 of them.” Her fun appetizers were gone in no time, so Caroline knew that the very first recipe she invented was a hit! Now she lists cooking as one of her favorite hobbies. “I like it because you can get a little dirty!”

caroline’s basil boats PREP/TOTAL PREP/TOT AL TIME: 15 MIN. YIELD: 8 SERVINGS

8 large fresh basil leaves 1/2 cup finely chopped tomato 1/2 cup finely chopped carrot 3 Tbsp. shredded part-skim mozzarella cheese 4 tsp. shredded Parmesan cheese 3 Tbsp. Italian salad dressing

Place basil leaves on a serving plate. Combine the tomato,, carrot and mozzatomato rella cheese; spoon into basil leaves. Sprinkle with Parmesann cheese; drizzle Parmesa with dressing. Nutrition Facts: 1 filled basil leaf equals 36 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 127 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

MINII CHE MIN CHEFS! FS! >> Send pictures of your kids in the kitchen and the recipes you make together to

[email protected]. Please remember to put “Kids in the Kitchen” in the subject line. MORE!

CRAYON READY!

Meredith Gifford, 2

TJ Fossmeyer, 4

Marissa Bratz, 6

Nate Nurnberger, 6

NEWBERG, OR

HUNTLEY, IL

WHITELAW, WI

DECATUR, IL AUGU AU GUST/ ST/SEP SEPTEM TEMBER BER 2009 2009

Download a new coloring book page at tasteofhome. com/kids


COOK SMART


$

tips from a pro

lattice lesson

Let TOH TOH Recipe Editor Mary King’s lattice how-to turn you into a pie-making pro

1

‘‘

2

Folding back ba ck do doug ugh h strips str ips mak makes es it easy to weav we ave e the pattern.

’’

cherry-berry pie PREP: 30 MIN. BAKE: 45 MIN.+ COO COOLING LING YIELD: 8 SERVINGS

Cathi Henke //

WAUWATOSA , WI

“The red and blue fruit peeking through the lattice crust makes this dessert a great presentation for summer celebrations.” celebrations.”

—Mary —Ma ry Kin King g TOH TEST KITCHEN

1. Line bottom of a 9-in. pie plate

with half the pastry for a double-crust pie and add filling. Roll remaining dough into an 11-in. circle. Cut 1-in.-wide strips using a knife or pizza cutter. Lay half the strips across the pie, about 1 in. apart.

3

2. Fold back every other strip about

halfway. Lay a strip of dough across halfway. center of pie at a right angle to the other strips. Unfold strips over the center strip.

3. Fold back the alternate strips;

place second cross strip in place. Continue to add strips until pie is covered with lattice.

4

2 cups fresh tart cherries, pitted 2 cups fresh blueberries 1 cup chopped fresh strawberries 3/4 cup sugar 3 Tbsp. cornstarch 2 tsp. lemon juice 1/2 tsp. almond extract Dash salt 1 pkg. (15 oz.) refrigerate refrigerated d pie pastry 2 Tbsp. butter 1 egg 1 Tbsp. water In a large bowl, combine the first eight ingredients ingredients..

4. Trim all but 1 in. of overlapping

dough; fold edges under bottom crust. Pinch dough around edge of pie to form a decorative edge.



Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top. Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

This father-daughter dance isn’t a piece of cake if you have

Diabetic Nerve Pain.

Move towards relief with Nerves damaged Lyrica is believed by diabetes can to help calm the send too many damaged nerves †– signals that reducing the signals * cause pain. and the pain.

Unlike some common over-the-counter pain relievers, Lyrica is FDA approved specifically to treat the shooting, stabbing, burning sensations of diabetic nerve pain. Lyrica is believed to help calm the damaged nerves† and help ease this pain – so an important moment can become a wonderful memory. memory. Ask your doctor if Lyrica can help you.

*Diagram is illustrative of diabetic nerve pain. † Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.

Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue or neck or any trouble breathing or that affects your skin. Lyrica may cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or worsening depression, suicidal suicidal thoughts thoughts or actions, actions, or unusual unusual changes in mood or behavior behavior.. Ly Lyrica rica may cause swelling swelling of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight gain, trouble concentrating, dry mouth, and feeling “high.” Also, tell your doctor right away about muscle pain along with feeling feeling sick and feverish, feverish, or any changes in your eyesight eyesight including including blurry vision vision or any skin sores if you have diabetes. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drink alcohol while taking Lyrica. You may have more dizziness and sleepiness if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. Talk with your doctor before you stop taking Lyrica Lyrica or any other prescription medication. Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422). You are encouraged to report negative side effects of prescription drugs to the FDA. © 2009 Pfizer Inc. All rights reserved. PBP00371A Visit www.FDA.gov/medwatch Visit www.FDA.gov/medwatch or or call 1-800-FDA-1088.

IMPORTANT FACTS IMPORTANT SAFETY INFORMATION ABOUT LYRICA LYRICA may cause serious, even life threatening, allergic reactions. Stop taking LYRICA and call your doctor right away if you have any signs of a serious allergic reaction: • Swelling of your face, mouth, lips, gums, tongue or neck • Have any trouble breathing • Rash, hives (raised bumps) or blisters

Like other antiepileptic drugs, LYRICA may cause suicidal thoughts or actions in a very small number of people, about 1 in 500.

Call your doctor right away if you have any symptoms, especially if they are new, worse or worry you, including: • New or worsening depression • Suicidal thoughts or actions • Unusual changes in mood or behavior Do not stop LYRICA without first talking with your doctor.

LYRICA may cause swelling of your hands, legs and feet.

This swelling can be a serious problem with people with heart problems.

LYRICA may cause dizziness or sleepiness.

Do not drive a car, work with machines, or do other dangerous things until you know how LYRICA affects you. Ask your doctor when it is okay to do these things.

ABOUT LYRICA LYRICA is a prescription medicine used in adults 18 years and older to treat: • Pain from damaged nerves that happens with diabetes or that follows healing of shingles • Partial seizures when taken together with other seizure medicines • Fibromyalgia (pain all over your body)

Who should NOT take LYRICA: LYRICA:

• Anyone who is allergic to anything in LYRICA

BEFORE STARTING LYRICA Tell yo your ur doc doctor tor abo about ut all yo your ur med medica icall con conditi ditions ons,, includin including g if you you:: • Have had depression, mood problems or suicidal thoughts or behavior behav ior • Have or had kidney problems or dialysis • Have heart problems, including heart failure • Have a bleeding problem or a low blood platelet count • Have abused prescription medicines, street drugs or alcohol in the past • Have ever had swelling of your face, mouth, tongue, lips, gums, neck, or throat (angioedema) • Plan to father a child. It is not known if problems seen in animal studies can happen in humans. • Are pregnant, plan to become pregnant or are breastfeeding. It is not known if LYRICA will harm your unborn baby. You and your doctor should decide whether you should take LYRICA or breast-feed, but not both. Tell your doctor about all your medicines. Include over-thecounter medicines, vitamins, and herbal supplements. LYRICA and other medicines may affect each other causing side effects. Especially tell your doctor if you take: • Angiotensin converting enzyme (ACE) inhibitors. You may have a higher chance for swelling and hives.

(LEER-i-kah) (LEER -i-kah)

BEFORE® STARTING STARTING LYRICA, LYRICA, continued ®

• Avandia (rosiglitazone)*, Avandamet (rosiglitazone and metformin)* or Actos® (pioglitazone (pioglitazone)** )** for diabetes. You may have a higher chance of weight gain or swelling of your hands or feet. • Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness. • Any medicines that make you sleepy

POSSIBLE SIDE EFFECTS OF LYRICA LYRICA may cause serious side effects, including: • See “Important Safety Information About LYRICA.” • Muscle problems, pain, soreness or weakness along with feeling sick and fever • Eyesight problems including blurry vision • Weight gain. Weight gain may affect control of diabetes and can be serious for people with heart problems. • Feeling “high” If you have any of these symptoms, tell your doctor right away.

The most common side effects of LYRICA are: • Dizziness • Trouble concentrating • Bl Blur urry ry vi vissio ion n • Swel elli ling ng of han and ds and fe feeet • Weight gain • Dr y mouth • Sleepiness If you have diabetes, you should pay extra attention to your skin while taking LYRICA and tell your doctor of any sores or skin problems.

HOWTO HOW TO TAKE LYRICA LYRICA Do:

• Take Take LYRICA LYRICA exactly as your doctor tells you. Your doctor will tell you how much to take and when to take it. Take LYRICA at the same times each day. • Take LYRICA with or without food.

Don’t:

• Drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. • Drink alcohol or use other medicines that make you sleepy while taking LYRICA. • Change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. • Start any new medicines without first talking to your doctor.

NEED MORE INFORMA INFORMATION? TION? • Ask your doctor or pharmacist. pharmacist. This is only a brief summary summary of important information. • Go to www.lyrica.com or call 1-866-459-7422 (1 (1-866-4L -866-4LYRICA). YRICA). Uninsured? Need help paying for Pfizer medicines? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.

Avandamet andamet are registered trademarks of GlaxoSmithKline. Rx only PARKE–DA ARKE–DAVIS, VIS, Division of Pfizer Inc., New York, NY 10017 *Avandia and Av is a registered trademark of Taked Takedaa Chemicals Industries, Ltd., and ©2009 Pfize Pfizerr Inc Inc.. All rig rights hts res reserv erved. ed. Pri Printe nted d in the USA USA.. **Actos is used under license by Takeda Takeda Pharmaceuticals of America, Inc., and Version April 2009 Eli Lilly and Co.

COOK SMART

menu savers lemon chicken tortellini PREP: 15 MI MIN. N. CO COOK: OK: 25 MIN. YIELD: 6 SERVINGS

Lorraine Caland // THUNDER BAY, ON

1.64*

$

“I like to keep leftover chicken on hand in the freezer to make this.”

1 pkg. (19 oz.) frozen cheese tortellini 1 lb. boneless skinless chicken breasts, cut into 1-in. pieces 2 Tbsp. butter 1/2 small sweet red pepper pepper,, julienned 2 garlic cloves, minced 3 cups reduced-sodiu reduced-sodium m chicken broth, divided 1/3 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. grated lemon peel 1/2 tsp. hot pepper sauce, optional 1 pkg. (6 oz.) fresh baby spinach 6 Tbsp. shredded Parmesan cheese

pennywise pasta Time-saving frozen pasta is a shortcut worth considering, considering, even on a tight budget gnocchi alfredo

Frozen gnocch gno cchii giv gives es you a head sta st art on th this is flavorfu fla vorfull dish. Even Ev en wi with th thatt con tha convevenience nie nce,, the cost co st is re reas ason on-able. —JESSICA SIL SILVA VA EAST BERLIN, CT

*

costs are per serving


Jessica Silva // EAST BERLIN, CT

2 lbs. frozen potato gnocchi 3 Tbsp. butter, divided 1 Tbsp. plus 1-1/2 tsp. all-purpose flour 1-1/2 cups milk 1/2 cup grated Parmesan cheese Dash ground nutmeg 1/2 lb. sliced baby portobello mushrooms Minced fresh parsley, optional

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil. Combine flour, salt, pepper and

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir $2.85* for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm. Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, lemon peel and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

AUGU AU GUST/ ST/SEP SEPTEM TEMBER BER 2009 2009


COOK SMART

BY JANET & GRETA PODLESKI

eat, shrink & be merry

ooh-la-la-sagna! Our takes on this classic cut time and calories The ultimate ultimate,, crowd crowd-pleasin -pleasing g comfort comfort food, lasagn lasagna a is loved loved by by just about about everyon everyone! e! But making making lasagn lasagna a takes time and effort, and can be tough on the waistline when loaded with fatty meats and cheeses. These supersuperdeliciou deli ciouss lasagnas lasagnas use tim time-sa e-savin ving g shor shortcuts tcuts to sim simplif plify y the cook cooking ing pro process cess and and,, ev even en though though they’re they’re pack packed ed with flavor, they won’t pack on the pounds!

roasted chicken lasagna with ricotta and spinach PREP: 40 MIN. BAKE: 45 MIN.+ ST STAND ANDING ING YIELD: MAKES 8 SERVINGS

Using a store-bought, fully cooked rotisserie chicken and jarred pasta sauce helps speed up what’s traditionally a time-consuming, labor-intensive recipe.

1 cup light (5%) ricotta cheese 1 cup low-fat (1%) cottage cheese 1/2 pkg. (5 oz.) frozen spinach, thawed, squeezed dry and chopped

1 egg 1/2 tsp. dried oregano 1/8 tsp. freshly ground black pepper 12 uncooked whole wheat lasagna noodles 1 small fully cooked rotisserie chicken 4 cups chunky vegetable pasta sauce 1 cup crumbled light feta cheese (4 oz.) 1-1/2 cups packed shredded light mozzarella cheese (6 oz.) 1/4 cup chopped black olives 2 Tbsp. chopped fresh parsley (optional)

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You You should end up with about 3-1/2 cups chicken. Set aside. Spray a 9-in. x 13-in. baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise, over sauce. Top Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella and olives. Sprinkle parsley over top. Cover loosely loosely with foil and bake at 375°F for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving. PER SERVING: 444 calories, 13.5 g total fat (6 g saturated fat), 40 g protein, 40 g carbohydrate, 6.6 g fiber, 105 mg cholesterol, 847 mg sodium



RETURN TO SLENDER! Think you’re a dietary saint because you’ve been drizzling fat-free dressing on your salad? We hate to put a crimp in your halo, but the latest research shows that “no fat” might be no good—and we’re not talkin’ flavor, either. Nope, we’re talkin’ vitamins, minerals and nutrients, and how your body absorbs them from the foods you eat. Turns out that some of the healthy stuff in vegetables, ble s, lik likee bet beta-c a-caro aroten tene, e, lyc lycope opene ne and ev even en cal calciu cium, m, can

mexican lasagna with chicken, corn & black beans PREP: 35 MIN. BAKE: 45 MIN.+ ST STANDI ANDING NG YIELD: MAKES 8 SERVINGS

Using whole-wheat tortillas in place of lasagna noodles means no boiling, no fuss, no muss! And instead of making a tomato sauce from scratch, we’ve cut prep time by combining jarred pasta sauce with salsa and cilantro, which makes this layered casserole super-Mexy! HAND HAN DY TI TIP P

If you prefer, you can substitute extra-lean ground beef for the ground chicken, and Monterey Jack cheese for the cheddar cheddar..

only be absorbed in the presence of fat. That doesn’t mean you should soak your salad with vats of full-fat dressing or saute veggies in gobs of butter. It’s all about balance and moderation. moderation . To To get the most nutritional bang for your buck, top your naked salad with reduced-fat dressing or add some olive oil, a sprinkling of nuts, some reduced-fat cheese or sliced avocado. If you wanna dress for success, a little fat’ll do ya!

1-1/2 lbs. extra-lean ground chicken (see tip below) 1 cup each diced red onions and diced green bell pepper 2 tsp. minced garlic 1 cup canned black beans, drained and rinsed 1 cup diced tomatoes 1/2 cup frozen or canned corn 1-1/2 tsp. chili powder 1 tsp. ground cumin 2 cups of your favorite tomato pasta sauce 1 cup medium salsa 1/4 tsp. freshly ground black pepper 2 Tbsp. minced fresh cilantro 4 large or 8 small whole wheat flour tortillas 1-1/2 cups packed shredded light old (sharp) cheddar cheese (6 oz.) 1 cup light (3% or 5%) sour cream 1/4 cup chopped green onions

Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper pepper.. Bring to a boil. Reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally. Stir in cilantro and remove from heat.

Preheat oven to 375°F. Spray a 9-in. x 13-in. casserole dish with cooking spray and set aside.

7.9 g total fat (3.7 g satuPER SERVING: 319 calories, 7.9 rated fat), 31 g protein, 30 g carbohydrate, 5.5 g fiber, 73 mg cholesterol, 749 mg sodium.

In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.

To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top Top with 1/3 1/ 3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onions.

POP QUIZINE The ancient Egyptians recommended a concoction of half an onion mixed with beer foam as a method of... a. Warding off death b. Repelling insects c. Neutralizing bad breath Preventing ng a d. Preventi mummy’s hair from turning gray S.O.S. pads, the pre-soaped scrubbers used to clean pots, were invented in 1917. S.O.S. stands for... a. Soapy Oven Scrapers b. Suds or Salmonella c. Stinky Odor Stoppers d. Save Our Saucepans

They say figures don’t lie, but girdles sure condense the truth!

Over a half million families who bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress. ORDER NOW at ShopTasteofHome.com or call 1-800/7171-800/717-9011. 9011. BUY BU Y TH THE E COO OOKB KBOO OOK K TH THA AT WI WILL LL CH CHANG ANGE E YOU OUR R LI LIFE FE!!

. R A W D L R O W T S R I F E H T G N I R U D S D A P . S . O . S D E T A E R C O C S I C N A R F N A S F O X O C D E ) D ; D A E D T , C A F N I , E R A S N A I T P Y G E T N E I C N A L L A T A H T S E T A C I D N I H C R A E S E R S A , E V I S S E R P M I Y R E V T ’ N S A W S S E N E V I T C E F F E S T I Y , L T N E R A P P A ) A : S R E W S N A



COOK SMART

cooking school sour cream peach pecan pie PREP: 30 MIN. BAKE: 45 MIN MIN.. + COO COOLING LING 8 YIELD: SERVINGS

‘‘

Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract

This was th This the e first fir st con contes testt I’ve I’v e ev ever er entered, and it was a wo wonde nderfu rfull experience!

’’

TOPPING:

1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter

—Sherrell —Sherre ll Dikes

HOLIDAY ISLAND, AR

a slice of heaven Arkansass baker wins $2,500 in Arkansa

Great American American Pie Sho Show w hat do people say about Sherrell Dikes’ Sour Cream Peach Pecan Pie? “Usually they they ask, ‘Can I have more?’ ” Sherrell says. Her luscious recipe recently took First Place in the Great AmerAmerican Pie Show, sponsored by Taste of Home and the Branson (MO)/ Lake Area Chamber of Commerce. Results were announced during the Taste of Home Cooking School, held in Branson in con junction with the contest. “When our delicious Southern peaches were in season, a friend asked me to make a peach pie,” recalls Sherrell, from Holiday Island, AR. “I didn’t have a favorite favorite recipe, so I looked over a few and decided to doctor up the basic.” It was good medicine! A panel of judges, headed by the Today show’s Al Roker, voted Sherrell’s recipe the best from among more

W

MORE!

PIECE OF PIE You’ll find all 12 semifinalist recipes at tasteofhome.com/ pieshow



than 1,000 entered in the contest. Sherrell and 11 other semifinalists traveled to Branson to prepare their pies for the judges. “My husband, Jim, and our two teenage sons were good guinea pigs while I practiced trying to make my pie perfect for the show,” show ,” Sherrell says. says. “I’m a big fan fan of Taste of Home and thrilled that my recipe is in the magazine!”

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.

Winner Sherrell Dikes (in red apron) is congratulated by TOH Food Director Diane Werner (left), Cooking School Director Sandy Bloom and Al Roker.

CONTEST

5 ingredient

high fi fivve! }

YOU COU COULD LD BE NE NEXT XT!!

TURN THE PAGE TO ENTER OUR NEXT RECIPE CONTEST >>

What ca What can n yo you u ma make ke wi with th ju just st fi five ve ingred ing redien ients? ts? Fabul abulous ous dish dishes, es, that that’’s what! From appetizers and entrees to desserts and drinks, this issue’s contest winners show that “taking five” translates la tes to del delici icious ous ea eatin ting! g!

THE TH E WIN WINNER NERS S AR ARE… E… GRAND PRIZE—$500 Tanya Reid // WINSTON-SALEM, NC

2ND PLACE—$300

3RD PLACE—$150

Carole Resnick //

Donna Lamano //

CLEVELAND, OH

OLATHE, KS

CONTEST WINNER

ENTER

OUR NEXT CONTEST! CHOICE CHICKEN Chicken is the little black dress of the culinary world. You can dress it up or dress it down, and everyone loves it. So what do you do with this popular supper standby? We’d love to see what you’ve got for our next contest—Chicken Champs! So don’t be a chicken. Enter now, and you could win $500 for 1st place, $300 for 2nd or $150 for 3rd. Nine runners-up will receive the latest Contest Winning Annual Recipes cookbook.

HERE’S WHAT WE’RE LOOKING FOR: Mouthwatering main dishes featuring whole chickens, chicken breasts, legs, thighs, wings or ground chicken Mexican, Asian, Italian and other enticing ethnic options Classics like chicken salad, fried chicken, chicken noodle soup and other traditional favorites

blue-ribbon blue-r ibbon ribs

‘‘

There Ther e is no noth thin ing g li like ke a go good od ba barb rbec ecue ue sa sauc uce, e, espe es peci cial ally ly wh when en you ma make ke it in Ja Janu nuar ary! y! Tanya Reid spends her days doing research and experiments in a lab. When she’s in her kitchen, she does the same thing. “I spend a lot of time searching cookbooks, magazines magazines and Web sites for something new to spark my interest,” interest,” says Tanya anya,, a medical researcher researcher from WinstonSalem, NC. If she can’t find the perfect recipe, she makes her own. Take Tanya’ anya’ss baby back ribs. The first time she made them, she looked for tips on cooking ribs. “Then, I did what every good cook does, I made a barbecue sauce with what I had on hand.” The result was “Secret’s in the Sauce”” BBQ Ribs. Says Sauce Tanya, “Y “You’d ou’d never guess those few ingredients would taste so good together.” Our judges agreed, awarding

her lip-smacking recipe the Grand Prize in our “5-Ing “5-Ingredi redient” ent” contest contest.. “It’s simple, fast, delicious and feeds a bunch. Did I mention versatile? You can use the sauce a million ways,” ways,” she adds. Tanya didn’t get excited about cooking until she met her husband, Greg. “As I learned how ingredients ingredie nts work together, being in the kitchen became one of my favorite pastimes. I cook as often as I can for Greg and our daughter daughter,, Sophie, 2-1/2.” Tanya says her specialty is desserts, but it’s her ribs that ever everyone yone will be asking for now!

And don’t forget savory appetizers and sandwiches

ENTRY DEADLINE IS

October 16, 2009 Winners will be announced in the June/July 2010 issue.

YOU COULD WIN $500! Visit tasteofhome.com/ recipecontests today to enter!


’’

—Tan —T anya ya Rei Reid d // WINSTON-SALEM, NC


TANYA’S TIP

“Serve plenty of bread to soak up the tasty sauce left on your plate.”

“secret’s in the sauce” bbq ribs

grilled shrimp with apricot sauce

Tanya Reid

Carole Resnick

WINSTON-SALEM, NC

A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum!

CLEVELAND, OH

Succulent, bacon-wrapped shrimp get an extra flavor burst from the chunky, sweet-hot sauce. Served on skewers, they make a tasty addition to a summer meal.

grand prize

2nd 2n d prize

turtle praline tart

chipotle sweet potatoes

Kathy Specht

Kim Jones

CAMBRIA, CA

“This rich dessert is my own creation, and I’m very proud of it. It’s easy enough to make for everyday but special enough to serve guests or take to a potluck.”

3rd 3r d prize

MOUNT JULIET, TN

Tired of the same old sweet potato recipe? Try this spicy-sweet side. It’s a great way to add this nutritious veggie to your diet any time of year.

runner up

P E C M I U R A H S S T D O E C L I L I R R P G A H T I W / /

PREP/TOTAL PREP/TOT AL TIME: 30 MIN. YIELD: 4 SKEWERS (2/3 CUP SAUCE )

1/2 cup apricot preserves 2 Tbsp. apricot nectar

12 uncooked large shrimp, peeled and deveined

1/4 tsp. ground chipotle powder

6 slices Canadian bacon, halved

In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving. Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

S B I R Q B B ” E C PREP: 10 MI MIN. N. COO OOK: K: 6 HOURS U YIELD: 5 SERVINGS A S E 2 racks pork baby back 3/4 cup cherry preserves H ribs (about 4-1/2 lbs.) T 1 Tbsp. Dijon mustard N 1-1/2 tsp. pepper I 1 garlic clove, minced S ’ 2-1/2 cups barbecue T sauce E R C Cut ribs into serving-size pieces; sprinkle with pepper. Place in a E S “ 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.

/ /

Coverr an Cove and d co cook ok on lo low w fo forr 66-88 ho hours urs or un unti till me meat at is ten tende derr. Ser Serve ve with sauce.

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S E O T A T O P T E E W S E L T O P I H C / /

PREP: 15 MI MIN. N.

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BAKE BA KE:: 25 MIN.

YIELD: 8 SERVINGS

3 large sweet potatoes (about 2-1/2 lbs.), peeled and cut into 1/2-in. cubes

1/4 tsp. pepper

1 cup balsamic vinaigrette, divided vinaigrette, divided

3 Tbsp. honey

1/4 tsp. salt

1/3 cup minced fresh cilantro 2 chipotle peppers in adobo sauce, minced

Place sweet potatoes in two greased 15-in. 15-in. x 10-in 10-in.. x 1-in. baking baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper pep per;; to toss ss to co coat.Bake at.Bake at 400 400°° fo forr 25 25-3 -30 0 mi minu nutes tes or un unti till ten tender der,, stirring once. Cool slightly; transfer to a large bowl. In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

tasteofhome.com



T R A T E N I L A R P E L T R U T / /

PREP: 35 MIN. + CHILLING YIELD: 16 SERVINGS

1 refrigerated pie pastry

3-1/2 cups pecan halves

36 caramels

1/2 cup semisweet chocolate chips

1 cup heavy whipping cream, divided

On a lightly floured surface, unroll pastry. Transfer to an 11-in. fluted flut ed tar tartt pan wit withh rem remov ovabl ablee bot bottom tom;; tri trim m edg edges. es. Lin Linee unp unpric ricked ked pastr pa stryy wi with th a do doub uble le thi thick ckne ness ss of hea heavy vy-d -dutyfoil utyfoil.. Ba Bake ke at 45 450° 0° fo forr 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. In a small microwave-safe bowl, melt chips; drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

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glazed pork chops

sparkling kiwi lemonade

Sondra Warson

Emily Seidel

MADRID, IA

“I’ve served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. The recipe is easy to double or even triple to feed a crowd.”

AINSWORTH, NE

Keep some kiwi ice cubes in the freezer so they’re ready whenever you crave a tall glass of this dressed-up summertime favorite.

runner up

chicken with rosemary butter sauce Connie McDowell

runner up

chicken enchilada bake Melanie Burns

GREENWOOD, DE

This simply elegant entree requires a minimum of effort but will win you kudos from your family or guests. You’ll love the mellow sauce!

runner up

PUEBLO WEST, CO

Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food!

runner up

E D A N O M E L I PREP: 20 MIN. + FREEZING W I YIELD: 6 SERVINGS K G 8 medium kiwifruit, 3/4 cup lemon juice N I peeled, divided L 1 liter carbonated water K 3/4 cup sugar R A P Slice two kiwi into small pieces. Place in ice cube trays and fill with S water. Freeze.

/ /

Cut remaining kiwi into fourths; place in a food processor. Cover and an d pr proc oces esss unt untilil sm smoot ooth. h. St Stra rain in;; di disca scard rd pul pulp p. In a 22-qt. qt. pit pitche cherr, st stir ir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving, stir in carbonated water.. Serve over kiwi ice cubes. water

S P O H C K R O P D E Z A L G

PREP: 10 MIN. + MARIN MARINAT ATING ING YIELD: 4 SERVINGS

2/3 cup apricot preserves

/ /

1/2 cup Italian salad dressing

/ /

PREP: 20 MI MIN. N.

YIELD: 10 SERVINGS

1 can (28 oz.) green enchilada sauce

Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.

9 corn tortillas (6 in.), cut into 1-1/2-in. pieces 4 cups (16 oz.) shredded Monterey Jack cheese

In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bak Cover bakee at 375 375°° for 40 min minute utes. s. Un Uncov cover; er; bak bakee 10 min minute utess longer or until bubbly bubbly.. Let stand for 15 minutes before serving.



Y E R C A U M A E S S R O E R T H T U T I B W N E K C I H C / /

1-1/4 cups (10 oz.) sour 1-1/4 cream

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4 boneless pork loin chops (1 in. thick and 6 oz. each)

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BAKE BA KE:: 50 MIN. + STANDING

4-1/2 cups cubed cooked rotisserie chicken

2 Tbsp. Dijon mustard

In a sm smal alll bow bowl,l, co combi mbine ne th thee pr pres eserv erves es,, dr dres essi sing ng and mu must star ard. d. Po Pour ur 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

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E K A B A D A L I H C N E N E K C I H C

GRILL:: 10 MIN. GRILL

PREP/TOTAL TIME: 25 MIN. YIELD: 4 SERVINGS

4 boneless skinless chicken breast halves (4 oz. each) 4 Tbsp. butter, divided

1/2 cup heavy whipping cream 1 Tbsp. minced fresh rosemary

1/2 cup white wine or chicken broth In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until juices run clear clear.. Remove and keep warm. Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduc Re ducee he heat at;; coo cookk and sti stirr unt untilil sli slight ghtly ly th thick ickene ened. d. St Stir ir in ro rosem semary ary and remaining butter until blended. Serve sauce with chicken.

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cider mushroom brisket

strawberry & wine sorbet

Colleen Weston

Donna Lamano

DENVER, CO

Apple juice and gingersnaps give an autumn feel to this tender,, slow-cooked brisket. It’s quick to prep, and the tender mouthwatering aroma will linger for hours.

OLATHE,, KS OLATHE

Bright and refreshing, this grown-up treat tastes like you’re biting into a just-picked strawberry. strawberry. White wine and lemon juice enhance its not-too-sweet flavor.

runner up

roasted garlic & tomato spread Tara McDonald

runner up

gooey chocolate cookies Angela Bailey

KANSAS CITY, MO

Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads.

runner up

SAN PIERRE, IN

These soft and chewy cookies couldn’t be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix.

runner up

E T E N I B R W & O S Y R R E B W A R T S / /

PREP: 20 MIN. + FREEZING YIELD: 1 QUART

3/4 cup sugar

1 cup white wine

1/2 cup water

1/2 cup honey

1-1/2 lbs. fresh strawberries, strawberrie s, hulled

1/4 cup lemon juice

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool. Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just bef Just befor oree ser servi ving, ng, tra trans nsfer fer to a foo food d pr proce ocesso ssor; r; co cove verr an and d pro proces cesss for 2-3 minutes or until smooth.

T E K S I R B M O O R H S U M R E D I C

PREP: 10 MI MIN. N.

COO OOK: K: 6 HOURS

YIELD: 12 SERVINGS

1 fresh beef brisket (6 lbs.)

1 envelope onion mushroom soup mix

2 jars (12 oz. each) mushroom gravy

6 gingersnap cookies, crushed

1 cup apple cider or juice

/ /

Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl,l, com bow combin binee the gra gravy vy,, cid cider er,, sou soup p mix and coo cookie kie cru crumbs mbs;; pou pourr over beef. Cover and cook on low for 6-8 hours or until meat is tender. Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired. Editor’s Note: This is a fresh beef brisket, not corned beef.

Nutrition Facts: 2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.

tasteofhome.com

E S T E A I L K O O C O O C H C Y E O O G / /

tasteofhome.com

O D T A A E M R O P S T & C I L R A G D E T S A O R / /

PREP: 15 MIN. + CHIL CHILLING LING

BAKE:: 10 MIN./BATCH BAKE

YIELD: 4-1/2 DOZEN

1 pkg. (8 oz.) cream cheese, softened 1/2 cup butter, softened

1 tsp. vanilla extract 1 pkg. (18-1/4 oz.) chocolate cake mix

1 egg In a la larg rgee bo bowl, wl, be beat at cr crea eam m ch chees eesee an and d bu butte tterr un unti till liligh ghtt an and d flu fluffy ffy.. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours. Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on un ungr grea eased sed ba baki king ng she sheet ets. s. Bak Bakee at 35 350° 0° fo forr 99-11 11 mi minu nutes tes or un unti till tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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PREP: 45 MIN. + COOLIN COOLING G YIELD: 1-1/2 CUPS

2 whole garlic bulbs 3 tsp. olive oil, divided 3 plum tomatoes, quartered

1 carton (8 oz.) spreadable chive and onion cream cheese 1/4 tsp. Italian seasoning 1/4 tsp. salt

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 1015 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Itali It alian an sea season sonin ing g an and d sal salt. t. Ser Serve ve wit withh yo your ur fa favo vorit ritee cr crack ackers ers or sna snack ck breads.

tasteofhome.com

milk (please)

Better have it handy—hands will be in the cookie jar often if it ’s filled with these reader faves

CHOCOLATE LOVER LOVER’S ’S DREAM COOK COOKIES IES

‘‘

When my da When dau ugh ghte terr was 15 15,, sh she e won firs fi rstt pr priz ize e in the co cook okie ie di divi vissio ion n of a lo loca call choc ch ocol olat ate e fe fest stiv ival al wi with th th this is re recip cipe. e.

chocolate lover’s dream cookies PREP: 15 MI MIN. N. BA BAKE KE:: 15 MIN./BATCH YIELD: 3-1/2 DOZEN

Paula Zsiray //

LOGAN, UT

6 Tbsp. canola oil 1/4 cup butter, softened 3/4 cup packed brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla extract 1-1/4 1-1/ 4 cups all-purpose flour 1/2 cup baking cocoa 1/4 tsp. baking powder 1 cup vanilla or white chips 1 cup semisweet chocolate chips In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.

my kids’ favorite cookies PREP: 15 MI MIN. N. BA BAKE KE:: 10 MIN./BATCH YIELD: 5 DOZEN

Ardys Smith //

PALO ALTO, CA

“Whenever I made these cookies for my sons when they were kids, it was a challenge to keep them away from the kitchen until the cookies cooled.”

1 cup butter butter,, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1-1/2 cups quick-cooking oats 1 cup flaked coconut 5 milk chocolate candy bars (1.55 oz. each) TOH FIELD EDITOR

MY KIDS’ FAVORITE COOKIES

’’

— Paul aula a Zs Zsir iray ay // LOGAN, UT PAPA’S SUGAR COOKIES

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatf latten slightly. slightly. Bake at 350° for 10-12 minutes or until lightly browned. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks. EDITOR’S NOTE: This recipe was tested with

Hershey’s premier baking pieces.

papa’s sugar cookies PREP: 20 MIN MIN.. + CHI CHILLI LLING NG BAKE: 10 MIN./BATCH YIELD: 8 DOZEN

Lee Doverspi Doverspike ke

NORTH RIDGEVILLE, OH

1 cup butter butter,, softened 1 cup canola oil 1 cup sugar 1 cup confectioners’ sugar 2 eggs 2 Tbsp. butter flavoring 1 Tbsp. grated orange peel 1 Tbsp. vanilla extract 5-1/2 5-1 /2 cups all-purpose flour 1/4 cup ground macadamia nuts 1-1/2 tsp. baking soda 1 tsp. salt

‘‘

My grandchildren love lo ve the these se cris cr isp p su suga garr cookies.You can ca n dr dres esss the hem m up wi with th colorf col orful ul spri sprinnkles or a fancy fan cy coo cookie kie cutter.

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— Lee Do Dover verspi spike ke NORTH RIDGEVILLE, OH

1 tsp. cream of tartar 1 tsp. ground cinnamon Additional granulated granulated sugar In a large bowl, beat butter, oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in butter flavoring, orange peel and vanilla. Combine flour, nuts, baking soda, salt, cream of tartar and cinnamon; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in additional sugar. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks.



CHOCOLATE COCONUT SLICES

COLOSSAL BATCH OF OATMEAL COOKIES

MUNCH A BUNCH!

Satisfy your cookie cravings with 623 scrumptious sweets. From drop cookies and jam-packed sandwiches to fudgy brownies and delicate shortbreads shortbreads,, Taste of Home Cookies has recipes that fit every occasion! This beautiful 384-page collection will be available September 17, wherever books are sold.

‘‘

colossal batch of oatmeal cookies PREP: 20 MI MIN. N. BA BAKE KE:: 10 MIN./BATCH YIELD: ABOUT 13-1/2 DOZEN

Lisa Cooper // PARIS, TX “I divide this dough into thirds and make three types—one with chocolate chips and nuts, one with raisins and one with butterscotch chips.” chips.”

Every Ever y yea earr, I ma make ke lo lots ts of co cook okie iess fo forr fr frie iend ndss an and d fa fami mily ly.. Thes Th ese e li litt ttle le go good odie iess ta tast ste e ju just st li like ke a Mo Moun unds ds ba barr. — Li Lind nda a Ka Kapp ppel eltt // LINESVILLE, PA

chocolate coconut slices PREP: 25 MIN MIN.. + CHI CHILL LLING ING BAKE: 10 MIN./BATCH YIELD: ABOUT 3 DOZEN

MORE!

COOKIES GALORE

For hundreds of additional cookie recipes to satisfy your sweet tooth, visit tasteofhome. com/cookie

Linda Kappelt // LINESVILLE, PA

6 Tbsp. butter, softened 1 cup confectioners’ sugar 1 egg 2 squares (1 oz. each) unsweetened chocolate, melted and cooled 3 tsp. vanilla extract 1-1/2 1-1 /2 cups all-purpose flour 1/2 tsp. baking soda FILLING:

1/3 cup cream cheese, softened 1 tsp. vanilla extract 1 cup flaked coconut 1/2 cup finely chopped pecans



’’

In a small bowl, cream butter and confectioners’ sugar until light and fluffy.. Beat in the egg, chocolate fluffy and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour hour.. In another bowl, combine cream cheese and vanilla. Stir in coconut and nuts until blended. Refrigerate for 1 hour. Shape dough into an 8-1/2-in. x 6in. rectangle. Shape filling into an 81/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 1012 minutes or until set. Remove to wire racks.

2 cups butter, softened 3/4 cup butter-flavor butter-flavored ed shortening 3-1/4 cups packed brown sugar 1-1/4 cups sugar 5 eggs 2/3 cup buttermilk 4 tsp. vanilla extract 6 cups quick-cooking oats 5-3/4 cups all-purpose flour 1 Tbsp. baking soda 2-1/2 tsp. salt 1 pkg. (10 to 11 oz.) butterscotch chips 1 cup chopped pecans In a very large bowl, cream the butter,, shortening and sugars until butter light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the oats, flour, f lour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 37 Bake 375° 5° fo forr 10 10--12 mi minu nute tess or unti un till gol golden den br brow own. n. Re Remo move ve to wi wire re racks.

neapolitan krispie bars

it’s hip to be

PREP: 15 MI MIN. N. CO COOK: OK: 30 MIN. YIELD: 1 DOZEN

SQUARE!

Who kne knew w tha thatt men mentio tionin ning g Ric Rice e Kri Krispie spiess Tre reats ats at a TO TOH H pla planni nning ng mee meetting would create such commotion? When Associate Food Editor Annie Rundle offered to create custom squares for this issue, the noise level in the room increased tenfold, as we all shouted out childhood memories of these classic snacks. Tasting Annie’s Annie’s versions was even more fun!

‘‘

These rec These recipes ipes are so ea eassy anyo an yone ne can make ma ke th them em with wi thou outt a lo lott of ki kitc tche hen n experience.

chocolate malt krispie bars

cherry & almond krispie squares

PREP/TOTAL TIME: 25 MIN. PREP/TOTAL YIELD: 2 DOZEN

PREP/TOTAL TIME: 20 MIN. PREP/TOTAL YIELD: 2 DOZEN

4 cups malted milk balls, divided 1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 5 cups Rice Krispies cereal 1 cup malted milk powder powder,, divided 2 cups (12 ounces) semisweet chocolate chips

1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 1 tsp. almond extract 6 cups Rice Krispies cereal 3 cups salted roasted almonds, divided 1-1/2 cups dried cherries, divided

Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan. In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

SHORTCUT

In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries.

’’

— Ann Annie ie Run Rundle dle TOH TEST KITCHEN

1 pkg. (10 oz.) large marshmallows,, divided marshmallows 3 Tbsp. butter, divided 2 cups Cocoa Krispies cereal 1/2 cup miniature semisweet chocolate chips 4 cups Rice Krispies cereal, divided 1/2 cup strawberry preserves 5 drops red food coloring, optional In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11-in. x 7-in. dish. In a large saucepan, combine a third of the marshmallows and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over mediumlow heat until melted. Remove from the heat; stir in preserves and food coloring if desired. Stir in remaining cereal. Press into the dish. Cool. Cut into bars.

Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

>> To save time, microwave the

butter and marshmallow mixture mixture..




$

‘‘

(MAIN EVENT)

coffee-flavored The beef roast mea me at is te tend nder er,, PREP: 35 MIN MIN.. CO COOK OK:: 6 HOURS and an d th the e co coff ffee ee YIELD: 8 SERVINGS (2 ) and an d chi hili li po poww- << Jean Collier // HANFORD, CA derr gi de giv ve th this is 6 medium red potatoes, dish di sh so much cut into wedges 6 medium carrots, cut into 1-in. flavor. lengths CUPS GRAVY

’’

2 beef sirloin tip roasts

—Jean Colli Collier er (2 to 3 lbs. each) HANFORD, CA


1 tsp. salt, divided 1/2 tsp. pepper, divided 2 tsp. canola oil AUGUST/SEPTEMBER 2009

1 medium onion, halved and sliced 2 cups whole fresh mushrooms, quartered 2 garlic cloves, minced 1-1/2 cups brewed coffee 1 tsp. chili powder 3 Tbsp. cornstarch 1/4 cup cold water Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. si des. Transfer Transfer to slow cooker. In the same skillet, saute onion in

the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

TOHFIELDEDITOR

PLANNING MEALS IS A BREEZE WHEN YOU START WITH A ROAST AND A COUPLE OF OPTIONS FOR USING THE LEFTOVERS

ENCORE! ENCORE! (ENCORE!)

(ENCORE!)

cheddar french dip sandwiches

philly cheesesteak pizza

PREP/TOTALTIME: 20 MIN. PREP/TOTALTIME: YIELD: 4 SERVINGS

PREP: 30 MIN MIN.. BA BAKE KE:: 10 MIN. YIELD: 6 SLICES

Holly Szwej //

Laura McDowell McDowell //

BRIDGEPORT, NY

“With leftover roast beef or deli beef, it takes almost no time to make these satisfying hot sandwiches. sandwiches. They’re great when you are in a hurry.”

1/4 cup butter, cubed 2 garlic cloves, minced 4 ciabatta rolls, split 1 cup (4 oz.) shredded cheddar cheese 1 lb. thinly sliced roast beef 1 can (14-1/2 oz.) beef broth In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter b utter.. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.

LAKE VILLA, IL

Using leftover beef and a prebaked bread shell saves time when you’re in the mood for great homemade pizza.

1 small green pepper, julienned 1 small sweet red pepper, julienned 1-3/4 cups sliced fresh mushrooms 1 small onion, halved and sliced 1-1/2 tsp. canola oil 4 garlic cloves, minced 1 prebaked Italian bread shell crust (14 oz.) 1/2 cup pizza sauce 2 oz. cream cheese, cubed

2 cups (8 oz.) shredded provolone cheese 1 cup shredded or julienned cooked roast beef 1/3 cup pickled pepper rings 1/4 cup grated Parmesan cheese 1/2 tsp. dried oregano In a large skillet, saute the peppers, mushrooms and onion in oil until tender.. Add garlic; cook 1 minute tender longer. Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef,, pepper rings and remaining beef provolone cheese. Sprinkle with Parmesan cheese and oregano oregano.. Bake at 450° for 10-12 minutes or until cheese is melted.

TEST TES T KIT KITCHE CHEN N TIP TIP::

To save time, pick up presliced veggies at your grocer’s salad bar to throw dinner together in a snap snap.. —MARIE PARKER // TOH TEST KITCHEN



(MAIN EVENT)

This tasty tast y, tende tenderr turkey turk ey breas breastt is th the e ea easi sies estt eve verr an and d always perfect! —Heidi Va Vawdrey wdrey RIVERTON, UT

moist & tender turkey breast PREP: 10 MIN MIN.. CO COOK: OK: 4 HOURS YIELD: 12 SERVINGS

<< Heidi Vawdrey // RIVERTON, UT 1 bone-in turkey breast (6 to 7 lbs.) 4 fresh rosemary sprigs 4 garlic cloves, peeled 1 Tbsp. brown sugar 1/2 tsp. coarsely ground pepper 1/4 tsp. salt

Place turkey in a 6-qt. slow cooker cooker.. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey. Cover and cook on low for 4 to 6 hours or until turkey is tender.

TEST TES T KIT KITCHE CHEN N TIP TIP::

A slow-cooked 6-lb. turkey breast yields about 8 cups of cooked meat. —LAURA SCHARNOTT // TOH TEST KITCHEN

(ENCORE!)

harvest turkey bread salad PREP: 25 MI MIN. N. BA BAKE KE:: 50 MIN. YIELD: 8 SERVINGS

Mary Beth Harris-Murphree TYLER, TX “This panzanella was created from Thanksgiving dinner leftovers one year.. It’s a special, unique supper year that’s become a family favorite.”

8 cups cubed day-old Italian bread 1/4 cup whole-berry cranberry sauce or chutney of your choice 6 Tbsp. olive oil, divided 6 Tbsp. balsamic vinegar vinegar,, divided 2 tsp. salt, divided 1 large sweet potato, peeled and cubed 1 large sweet onion, peeled and cut into wedges 2 Tbsp. minced fresh thyme 1/2 tsp. coarsely ground pepper

5 cups cubed cooked turkey breast 1/4 cup minced fresh parsley 1/3 cup dried cranberries 1/3 cup chopped pecans or hazelnuts,, toasted hazelnuts Place bread cubes in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400°. 400°. In a large bowl, combine the cranberry sauce, 2 Tbsp. oil, 2 Tbsp. vinegar and 1 tsp. salt. Add sweet potato and onion; toss to coat. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake for 30-40 minutes or until tender, stirring once. In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.

We lik like e to ca call ll th this is dish di sh a ‘t ‘tur urke key y encore’—it’s too good to be called cal led lef lefttovers. —Lori Lockrey SCARBOROUGH, ON

LORI’S TIP: LORI’S I mix the curry with a teaspoon of cold water before adding it to the hot ingredients so it won’t clump.

(ENCORE!)

turkey with curried cream sauce PREP/TOTAL TIME: 30 MIN. PREP/TOTAL YIELD: 3 SERVINGS

<< Lori Lockrey // SCARBOROUGH, ON 2 Tbsp. butter 2 Tbsp. all-purpose flour 1/2 tsp. curry powder 1 cup chicken broth 1/4 cup milk 1 small yellow summer squash, sliced 1 small zucchini, sliced 1/2 small onion, thinly sliced 2 tsp. canola oil 2 cups cubed cooked turkey breast 1/2 tsp. grated lemon peel Hot cooked rice 3 Tbsp. chopped cashews In a small saucepan, melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.

SHORTCUT >> To save time, instead of cutting and baking bread cubes, purchase “Texas toast” croutons at the store.

In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.



. d e v r e s e R s t h g i R l l A . c n I , s d o o F a r g A n o C ©

PAM PA M HELPS YOU PULL IT OFF

™

MIX&MATCH

BURGER

BAR PUT TOGETHER SOME CREATIVE TOPPINGS,

ADD SOME IRRESISTIBLE PATTIES, PATTIES, AND YOUR NEXT BURGER PARTY WILL BE ONE THAT ALL YOUR GUESTS WILL WANT A BITE OF!

best bet burgers

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six patties.

PREP/TOTALTIME: PREP/TOTAL TIME: 25 MIN. YIELD: 6 SERVINGS

Lucy Meyring //

WALDEN, CO

A well-seasoned classic, this fool proof burger will make your mouth water as soon as it hits the grill!

2 eggs, beaten 1 Tbsp. prepared mustard 1 Tbsp. chili sauce 2 tsp. Worcestershire sauce 1 small onion, finely chopped 1 tsp. seasoned salt 1 garlic clove, minced 2 lbs. ground beef 6 hamburger buns, split


Grill, covered, over medium heat 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with your favorite toppings.


GRIL GR ILL L IT IT!! When making patties, handle meat as little as possible. Lightly shape them, without compressing the meat, to allow the juices to flow. They’ll also cook more evenly.

TOP IT IT!! Cobb salad topping—cooked bacon strips, crumbled blue cheese, tomato and avocado slices

buffalo burger topping PREP/TOTALTIME: 10 MIN. PREP/TOTALTIME: YIELD: 6 SERVINGS

Michael Cohen //

LOS ANGELES, CA

“Blue cheese lovers will appreciate this zippy topping, a take on buffalo wings.”

2 Tbsp. butter, softened 2 Tbsp. brown sugar 3/4 cup mayonnaise 1/4 cup Louisiana-style hot sauce 1 celery rib, finely chopped 6 Tbsp. crumbled blue cheese In a small bowl, beat butter and brown sugar until light and fluffy f luffy.. Add mayonnaise and hot sauce; beat until smooth. Chill until serving. Spoon onto your favorite burger; top with celery and cheese.

TOHFIELDEDITOR

greek chickpea & walnut burgers PREP: 30 MIN MIN.. + CHI CHILLI LLING NG GRILL: 10 MIN. YIELD: 5 SERVINGS

Jessie Apfel // BERKELEY, CA “Even meat eaters love this easy vegetarian burger. burger. The flavor’ flavor’ss so good you can enjoy it without the bun!”

2 eggs 1/2 cup dry bread crumbs 1/2 cup chopped walnuts 1 medium carrot, shredded 1/3 cup crumbled reduced-fat feta cheese 1/4 cup coarsely chopped onion 1/4 cup Greek olives 4 sprigs fresh parsley, stems removed 1 Tbsp. lemon juice 2 garlic cloves, minced

1/4 tsp. each salt and pepper 1 can (15 oz.) chickpeas or garbanzo beans, rinsed and drained 5 whole wheat hamburger buns In a food processor processor,, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Shape chickpea mixture by 2/3 cupfuls into patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with your favorite toppings.

GRIL GR ILL L IT IT!!

tzatziki topping

Avoid pressing pressing PREP/TOTALTIME: PREP/TO TALTIME: 15 MIN. down on the burYIELD: 5 SERVINGS gers with a spatula Jessie Apfel // BERKELEY, CA as they cook. This The fresh taste of the thick, chunky forces out the Greek-style cucumber sauce comple juices that keep the ments any kind of burger patty. meat moist, tender 1 cup finely chopped cucumber c ucumber and flavorful. 1/2 cup reduced-fat plain yogurt 1/4 cup fat-free sour cream 1 Tbsp. minced fresh mint or TOP IT IT!! Mediterranean—feta 1 tsp. dried mint 1 Tbsp. lemon juice cheese, kalamata 1 garlic clove, minced olives, tomato, cu1/4 tsp. salt cumber, onion and 5 lettuce leaves fresh oregano 5 slices tomato For tzatziki sauce, combine the first seven ingredients; refrigerate until serving. Serve sauce on your favorite burger with lettuce and tomato.



chicken taco burgers PREP/TOTALTIME: PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

Maria Regakis //

SOMERVILLE , MA

Taco seasoning gives this moist chicken chicke n burger a Southwestern flair.

1 egg, beaten 1/4 cup chopped onion 2 Tbsp. taco seasoning 1 garlic clove, minced 1/4 tsp. pepper 1 lb. ground chicken 4 whole wheat hamburger buns, split and toasted

In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties. Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 165° and juices run clear.. Serve on buns with your faclear vorite toppings.

GRIL GR ILL L IT IT!! Prevent burgers from rounding in the center by pressing your thumb in the center to make a well. Don’t worry, they’ll plump up as they cook.

TOP IT IT!! German—sauerkraut, aged cheddar, mustard, caraway and a rye roll or rye bread

southwest burger topping PREP/TOTALTIME: 5 MIN. PREP/TOTALTIME: YIELD: 4 SERVINGS

Maria Regakis //

SOMERVILLE , MA

This tasty topping combination is great on the Chicken Taco Taco Burgers, but also adds pizzazz to plain ground beef or turkey burgers. burgers.

4 slices pepper Jack cheese 1 medium ripe avocado, peeled and sliced 1 jalapeno pepper pepper,, seeded and chopped 1/2 cup salsa Top your favorite burger with cheese; cook for 1-2 minutes or until cheese is melted. Top with avocado, jalapeno and salsa. EDITOR’S NOTE: When cutting hot peppers,

disposable gloves are recommended. Avoid touching your face.



TOH FIELD EDITOR


$

Amy Welk-Thieding

Jennii Warre Jenn arren n ASSOCIATE FOOD EDITOR

PRODUCT:

SIMPLE & DELICIOUS

Microwavable whole Microwavable grain brown rice

FOOD EDITOR

PRODUCT:

WHY WH Y I LI LIKE KE IT IT::

Refrigerated Refrigera ted linguine WHY WH Y I LI LIKE KE IT:

I’m a huge fan of refrigerated refrigerat ed pastas because once the water is boiling, the pasta cooks for only 2 to 3 minutes and it’s ready to eat.

Kristy Kri sty Mar Martin tin TEST KITCHEN ASSOCIATE

PRODUCT:

Egg substitute WHY WH Y I LI LIKE KE IT IT::

I use this quite often at home when I don’t have time to cook brown rice on the stovetop. It’s super with stir-frie stir-fries. s. USEIN:

Asian Orange Beef

It bakes up like eggs but contains no fat, no cholesterol and fewer calories.

USE US E IN:

Creamy Prosciutto Pasta

USE IN:

Lemon Delight Cake

Peggy Woodward HEALTHY COOKING

FOOD EDITOR

PRODUCT:

Canned tuna WHY WH Y I LI LIKE KE IT:

I keep water-pa water-packed cked tuna on hand for quick and easy weeknight sandwiches when I don’t feel like cooking or am pressed for time. It’s a lean protein and great for anything from casseroles to sandwiches. USE US E IN:

Herbed Tuna Sandwiches

easy does it WE ASK SKED ED A FE FEW W OF TH THE E TAS TEST T KIT KITCHE CHEN N EXP EXPER ERTS TS TO SHA SHARE RE THE ASTE TE OF HO HOME ME TES CONVE CO NVENIE NIENCE NCE FOO FOOD D THE THEY Y USE MO MOST ST WHE WHEN N CO COOKI OKING NG AT HOM HOME. E. HE HERE RE AR ARE E TH THEI EIR R PI PICK CKS S, AL ALON ONG G WITH WIT H RE RECIP CIPES ES THAT THAT USE THO THOSE SE ING INGRED REDIEN IENTS TS.. FIN FIND D THE RE RECIP CIPES ES AT TASTEOFHOME.COM/PLUS

PLUS!

Wendy Stenma Stenman n COUNTRY WOMAN

You’ll find the recipes mentioned here and more Test Kitchen convenience food favorites at tasteofhome. com/plus

FOOD EDITOR

PRODUCT:

Frozen puff pastry WHY WH Y I LI LIKE KE IT:

Puff pastry is so easy to use, and the result always looks and tastes like it took a lot of effort. USE US E IN:

Fontina Asparagus Tart

Alicia Bozewicz ASSOCIATE FOOD EDITOR

PRODUCT:

Miniature phyllo tart shells WHY WH Y I LI LIKE KE IT IT::

The tart shells are a breeze to use. They brown well and have a nice crunch, without the hassle of phyllo dough sheets. They’re ideal for quick appetizers and cute desserts. USE IN:

Apple-Nut Blue Cheese Tartlets



Kno ® Sides. So much more than a side dish.

Looking for a quick, new meal idea? It’s I t’s easy to make any number of family favorites like Chicken & Broccoli Alfredo when you start with Knorr Sides.

Every meal is an oportunity.™ RECIPE:: RECIPE

Chicken & Broccoli Alfredo

WHAT YOU NEED: 3 tbsp 1 lb

Makes 4 Servings Preparation Time: 15 minutes Cook Time: 15 minutes

½ cup 2 cups 1 ¾ cups

margarine boneless, skinless chicken breasts, cut into cubes finely chopped red bell pepper fresh or thawed frozen broccolii fl orets broccol

HOW TO MAKE IT: STEP 1

Melt 1 tbsp margarine in a non-stick skillet and cook chicken thoroughly. Remove chicken and set aside. STEP 2

Melt remaining margarine in same skillet and cook red pepper. Stir in broccoli, water and milk. Bring to a boil.

water

½ cup

milk

1 pkg

Knorr® Pasta Sides – Alfredo

For additional recipe ideas visit us at STEP 3

Stir in Alfredo Pasta. Cook 8 minutes. Return chicken to skillet; heat through.

letsmakeknorr.com

10 TIPS FOR MONEY-WISE MEALS Personal finance expert Jean Chatzky helps you shop smart Trying to save money and still make great meals for your family? Jean Chatzky can help. Jean’s downto-earth advice has helped millions of people save money and conquer debt through her best-selling books, radio show, show, Web site and regular Today show appearances. She’s also a busy mom with two kids, who puts home-cooked meals on the table table 5 nights a week. Here, Jean combines her kitchen know-how know-how with her financial smarts to offer common-sense advice Taste of Home readers can bank on.

1. Shop your pantry PLUS!

JEAN’S FAVORITE BEANS

For Jean’s popular string bean recipe, visit tasteofhome. com/plus

If you’re like me, you load up on chicken breasts, boxed stock and other staples when they’re on sale. It’s fun, thrifty and a challenge to see what you can cook up with what you already have.

2. Go froz frozen en Fruits and vegetables are flash frozen at the peak peak of freshness, freshness, so you can buy them out of season for less.They less. They taste great, great, too! My string beans (see (see “Plus!” at left) left) are a neighborhood legend, legend, but you can use the same technique for broccoli, spinach, whatev whatever. er.

3. Shop on-line Each time you enter a grocery store, you’re tempted by impulse buys—a bag of cookies here, a box of crackers there, a pack of gum

at the checkout—and suddenly you’ve spent an extra $10. That’ That’ss why I do most of my grocery shopping on-line. You pay a few dollars more in service charges but save big by sticking to a list.

4. Shop bulk sections of health-food stores for grains, nuts, dried fruit and cereal. You can buy as much as you want, and prices tend to be more reasonable because you’re not paying for brand names and flashy packaging.

5. Make your own 100-calorie packs I love the idea of calorie control, but not the idea of paying for it. Instead, make your own 100calorie packs when you get home from the store by separating cookies, chips, etc. into resealab resealable le plastic bags to toss into lunches.

6. Wednesd ednesday ay night is smorgasbord night Or whatever you want to call it. Haul what you have out of the fridge,, and let the family fridge family make their own own plates. Or take a staple—like that leftover rice—and turn it into a fried rice dinner.

7. Know when organic is worth it The one organic I always buy is milk, because the shelf life is considerably longer and we don’t

waste any. any. After that, I stick to the “dirty dozen”: peaches, apples, sweet bell peppers, celery, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce and potatoes. These items tend to be the most contaminated, so it’s worth splurging.

8. Coupon, coupon, coupon With this recession, couponing has come back with a vengeance. Believe it or not, 80 percent of the coupons used in grocery stores are still found in Sunday circulars. If a week’s paper is particularly good, it can pay off to buy two copies—or ask a noncouponing neighbor for hers.

9. Be loyal For years, I didn’t give the loyalty program at my local supermarket my actual 411. I fudged on the address. Skipped the E-mail. No more. That’s because because I know my shopping patterns are used to send me offers and coupons I’ll actually use.

10. Make a list Planning your week’ week’ss meals before you hit the store saves money because you know exactly what you need to get through the week—no more, more, no less. Writing it down is the key to saving saving money…and losing weight.

MONEY-SA MONEY -SAVING VING MEALS >>

Sign up for ou Sign ourr Me Menu nu-S -Saver aver E-newslet E-newsletter ter at tasteofhome.com/menusaver. You’ll find economical recipes, tips and coupons.



CLOSE TO HOME C E L E B R AT I N G T H E P E O P L E A RO U N D T H E TA S T E O F H O M E TA B L E

TIP Preserve only fresh, ripe, unspoiled produce. One rotten piece can ruin the pot.

TIP Do not refrigerate tomatoes. If you grow your own, you’ll know when they were picked and where they were stored. TIP To save time, chop onions or peppers the day before.

By Jacqueline Deibert KLINGERSTOWN, PA

PRESERVING SUMMER For 20 yea For years,I’ve rs,I’ve enjo enjoyed yed cann canning ing fre fresh sh pro produc duce—an e—and d mak making ing family memories at the same time. When Wh en I wa wass ra rais isin ing g ou ourr th thre ree e dau daught ghter ers,cann s,cannin ing g me mean antt lat late e hour ho urss in th the e ki kitc tche hen. n. Bu Butt th the e en end d re resu sult lt wa wass wo wort rth h it it.. I en enjo joye yed d it so much that my husband and I built a canning kitchen in our basement, basement, buying much of the equipm equipment ent at auctio auctions. ns. I usually enter a few things at our local fair and feel good when I tell my family they’re eating a blue-ribbon winner! I’ve always made an effort to share my favorite spaghetti sauce or new jelly recipe with my relatives, too.

Last fall, some of them said they’d like to learn the art of canning, so I planned a family canning day. day. Our group ranged in age from 10 to 92. We all had duties—cleaning duties—cleaning and coring tomatoes, pushing them through through the strainer, strainer, chopping vegvegetables and doing dishes. After almost 12 hours, we had 30 quarts of spaghetti sauce, sauce, 12 pints of salsa and 8 pints of chili sauce that the group would share! When Wh en I as aske ked d my tr troo oop p of ca cann nner erss if th theywant eywanted ed to do it ag agai ain n thiss yea thi yearr, the their ir ans answer werwas was an ent enthus husias iastic“yes. tic“yes.”” And mor more e peo peo-ple pl e ha have ve as aske ked d to jo join in us us.. I th thin ink k th the e be best st is ye yett to co come me..

Want to know more about canning? Visit tasteofhome.com/canning

dutch oven pork roast June Dress // BOISE, ID

“Salsa gives Mom’s delicious roast a zesty accent. It’s so simple to make and always comes out tender and juicy. It will melt in your mouth!”

pot of s’mores June Dress // BOISE, ID

“Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the s’mores to cool so you can devour them!”

briquette scalloped potatoes June Dress // BOISE, ID

“Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any any.” .”

cake & berry campfire cobbler June Dress // BOISE, ID

“This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. Mom often tops each serving with a scoop of ice cream.”

CLOS CL OSE E TO

HOME

mom’s best

Mom’s cooking makes us feel lilikke kings whhen we go camping. w Nicole Underwood (right) with her mom, June Dress BOISE, ID

—NICOLE UNDERWOOD // My mom, June Dress, loves to cook and bake for others…and always has. Whether it’s preparing my brother Scott’s favorite meals when he’s on leave from the Air Force, or cooking Dutch oven specialties while camping with all the relatives, Mom shows her love through cooking. When Mom was a kid, she’d watch my grandma cook. So Grandma put her to work in the kitchen making cookies, cakes and pies for neighborhood gatherings. I was a little older when

the cooking bug hit me, and Mom had me baking bread, brownies and cinnamon rolls. Funny how history repeats itself! Mom got into Dutch oven cooking when I was a teenager. She and my dad, Mike, love camping and instilled that love in us kids—Scott, my sister, Junell, and me. The whole family looked forward to our camping trips (six to eight times a year!). Sometimes, aunts, uncles and cousins joined us. We’d fish with Dad and Grandpa while Mom

RECALL YOUR MOM’S BEST?

and Grandma fixed dinner. Once Mom realized that it didn’t take a super chef to cook over coals in a Dutch oven, she went Dutch-oven crazy! I’ve shared our all-time favorite recipes on the next page. We never took just one helping! We still camp as a family. My husband, Cody, and daughters Karly, 3, and Krystal, 5 months, are always ready to go! (Mom has another granddaughter, Macie, 4-1/2, and a grandson on the way.) We love making memories in the great outdoors—and eating Mom’s wonderful meals. Maybe it’s the fresh mountain air that makes the food taste so good, but I think it’s because Mom is such a great cook!

Send at least four recipes and background information to [email protected]. If we feature your mom’s recipes, you’ll earn $75 home.com 66_tasteof home.com


D S E E P O T O L A L T A O C P S / / E T T E U Q I R B

PREP: 20 MI MIN. N.

GRIL GR ILL: L: 70 MIN.

YIELD: 16 SERVINGS (3/4 CUP EACH )

5 lbs. potatoes (about 6 large), peeled and thinly sliced

6 garlic cloves, minced

3 cups (12 oz.) shredded cheddar cheese

1/2 tsp. salt

1 large onion, chopped

1 cup milk

2 tsp. onion salt 1/2 tsp. pepper

1/4 cup butter, cubed

Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.

T PREP: 10 MI MIN. N. GR GRIL ILL: L: 1-1/4 HOURS S A YIELD: 9 SERVING SERVINGS S (3 ( 3 CUPS SAUCE ) O R 1 boneless whole pork 1/4 tsp. salt K loin roast (3 to 4 lbs.) R 1/4 tsp. pepper O 1 jar (16 oz.) salsa P N 1 can (16 oz.) kidney E beans, undrained V O H Prepare grill or campfire for low heat, using 20-24 charcoal C briquettes or large wood chips. T U Line a Dutch oven with heavy-duty aluminum foil; add the pork. D / /

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.

Combin Com binee the sal salsa, sa, kid kidney ney bea beans, ns, sal saltt and pep pepper; per; pou pourr ov over er por pork. k. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. To check for doneness, use the tongs to carefully lift the cover. Nutrition Facts: 4 oz. cooked pork with 1/3 cup sauce equals 248 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 445 mg sodium, 11 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.

tasteofhome.com

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E R PREP: 10 MI MIN. N. GR GRIL ILL: L: 30 MIN. R E I L YIELD: 12 SERVINGS F B P B M O 2 cans (21 oz. each) 1-1/4 cups water A C raspberry pie filling C 1/2 cup canola oil / / Y 1 pkg. (18-1/4 oz.) R Vanilla V anilla ice cream, yellow cake mix R optional E B & Prepare grill or campfire for low heat, using 16-20 charcoal E briquettes or large wood chips. K A Line a Dutch oven with heavy-duty aluminum foil; add pie filling. C

In a large bowl, combine the cake mix, water and oil. Spread over pie filling. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 30 Cook 30-40 -40 mi minut nutes es or unt untilil fi filli lling ng is bub bubbly bly an and d a too toothp thpic ickk inserted ser ted in th thee to topp ppin ing g co come mess ou outt cl clea ean. n. To ch chec eckk fo forr do done nene ness ss,, us usee thee to th tong ngss to ca care refu fullylift llylift th thee co cove verr. Se Serv rvee wi with th ic icee cr crea eam m if de desi sire red. d. Editor’s Note: This recipe does not use eggs.

S E R O M ’ S F O T O P / /

PREP/TOTAL PREP/TOT AL TIME: 25 MIN. YIELD: 12 SERVINGS

1 pkg. (14-1/2 oz.) whole graham crackers, crushed 1/2 cup butter, melted 1 can (14 oz.) sweetened condensed milk



2 cups miniature marshmallows

Line a Dutch oven with heavy-duty aluminum foil. Combine crac cr acke kerr cr crum umbs bs an and d bu butt tter;pres er;presss on onto to th thee bo bott ttom om of th thee pa pan. n. Pou ourr milkk ov mil over er cru crust st and spr sprink inkle le wit withh cho chocol colate ate and but butter tersco scotch tch chi chips ps.. Top with marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover.

CAMP OUT

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1 cup butterscotch chips

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

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2 cups (12 oz.) semisweet chocolate chips

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cafe with a cause

‘‘

beef stroganoff

I wanted to break the mold of what pe peo ople expe ex pect ct or orga gani nicc fo food od to be be..

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CARE TO SHA SHARE? RE?

Submit your own experiences, read other stories and join the Cooks Who Care community at cooks whocare.com

—Patt —P atty y Rod Rody y // PUYALLUP, WA

Stop by the Organic Comfort Food Cafe in Puyallup, WA, and and you’ll be doing something good for your health, and for children close to home and a world away. Inspired by a mission trip to Cambodia and Vietna Vietnam, m, where she worked with a few orphanages, Patty Rody wanted to do more. Knowing Knowing that America is

’’

also home to needy children, Patty wanted to help local foster youth as well as international orphans—providing them “God’s comfort and love,” love,” she says. Because she is also passionate about organic food, a restaurant seemed a natural way to raise funds for her mission. So, in December 2007, Patty opened the Organic Comfort Food Cafe. “I wanted to break the mold of what people expect organic food to be,” be,” she says. says. “So, in addition addition to traditional organic foods like pure fruit smoothies with no sugar or chemicals, we make everyday comfort food using organic and natural ingredients…like ingredients…like pot pies, meat loaf sandwiches and Beef Stroganoff. In my opinion, you can pay for your health by eating a natural, organic, balanced diet, or by paying health insurance deductibles and hospital bills. bills.”” Patty pays employ employees, ees, utilities and food costs but takes no salary herself.The herself. The cafe’s cafe’s goal is printed on the menu, and customers return because they want to support her mission. “There have have been many hurdles along the way,” way ,” she adds, “but we’re doing better than ever now!”


5 Tbsp. all-purpose flour, divided 1/2 tsp. salt 1 lb. boneless beef sirloin steak, cut into thin strips 4 Tbsp. butter, divided 1 cup sliced fresh mushrooms 1/2 cup chopped sweet onion 1 garlic clove, minced 1 Tbsp. tomato paste 1-1/4 cups beef broth 1 cup (8 oz.) sour cream 2 Tbsp. sherry or beef broth Hot cooked egg noodles or brown rice In a lar large ge re resea sealab lable le pla plast stic ic bag bag,, comb co mbin inee 2 Tb Tbsp sp.. fl flou ourr an and d sa salt lt.. Ad Add d beef be ef,, a fe few w pi piec eces es at a ti time me,, an and d shak sh akee to co coat at.. In a la larg rgee sk skilille lett ov over er medium med ium-hi -high gh hea heat, t, br brow ownn bee beeff in 2 Tbsp.. butt Tbsp butter er.. Add mus mushroo hrooms ms and onion on ion;; co cook ok and st stir ir un until til veg vegeta etable bless aree ten ar tender der.. Add gar garlic lic;; co cook ok 1 min minute ute longer lon ger.. Re Remo move ve and kee keep p wa warm rm.. In th thee sa same me ski skille llet, t, mel meltt re remai maini ning ng butt bu tter er.. St Stir ir in to toma mato to pas paste te an and d re re-maining main ing flou flourr unt untilil smo smooth oth.. Gra Gradual dually ly add ad d br brot oth; h; br brin ing g to a bo boilil.. Co Cook ok an and d stir st ir fo forr 2 mi minu nute tess or un unti till th thic icke kene ned. d. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice. EDITOR’S NOTE: This recipe was not tested

using organic ingredients, but all ingredients listed are available in organic versions.

Available Sept. 8th! For 21 more stories about people who use their cooking Available skilills sk ls to he help lp ot othe hers rs,, pi pick ck up th thee Co Cook okss Wh Who o Ca Care re ed edit itio ionn of The The Taste Taste of Home Cookbook , available wherever books are sold and at ShopTasteofHome.com. The 738-page book features more than 1,300 treasured recipes. A special on-line bonus section provides an extra 301 Taste of Home recipes FREE—plus 48 recipes from the 21 featured Cooks Who Care. AUGU AU GUST/ ST/SEP SEPTEM TEMBER BER 2009 2009


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PERSONAL

THIS LOW COUNTRY COOK GRILLS AT

alaina showalter

LEAST ONCE A WEEK,

CLOVER, SC

YEAR-ROUND.. WHY? YEAR-ROUND W HY? THE FABUL FABULOUS OUS FLAVOR!

QUEEN ofthegrill

I live in Clover, SC with husband Tim (a pilot ground school instructor) and have three stepchildren and a granddaughter. We have two dogs, two cats, chickens and a stocked pond. pond. After serving 10 years in the Navy, Navy, I got my master’s degree in education and now teach seventh-g seventh-grade rade science. PASSIONS

Travel, camping, boating, fishing, and gardening top my list. We have a greenhouse for year-round herbs and a vegetable garden. WHAT WHA T DO YOU LIKEABOUT GRILLING?

It’s so versatile and can be anything from quick and simple to decadent and elegant. I grill every meat I can think of but also most veggies and fruits. We devour grilled garden veggies several times a week in summer. But for us, grilling isn’t just a summertime activity—I grill every week of the year. I grill for special occasions—but I also grill just because it’s it’s Tuesday uesday.. When we entertain or have weekend guests, you can bet the grill will be fired up! WHA WH AT TY TYPE PE OF GR GRILLDO ILLDO YOUUSE?

My main grill is a Perfect Flame gas model. For smoking/grilli smoking/grilling, ng, I use a Brinkmann Electric Smoker/Grill. I use a We Weber ber Smokey Joe when we’re camping or in the mood for charcoal. CAN YOU SHAR SHARE E SOM SOME E TIPS TIPS? ?

» Get to know your grill and have patience. It takes a while to get it seasoned and learn to control the heat. A fancy grill does not not mean quality…technique quality…techn ique and practice are much more important. » Try grilling things other than meat—portobellos, meat—portobe llos, veggies (such as squash and eggplant) and fruit. » Olive oil and cooking spray are your friends—they prevent sticking and help with seasoning the grill; just learn how to control flare-ups! » If using charcoal, don’t rush the coals…this just leads to food that tastes like lighter fluid. » Don’t wait for a holiday or special event to grill!



TOHFIELD EDIT EDITOR OR

t-bones for two

low country grill

Alaina Showalter Showalter // CLOVER, SC


“I learned to grill steaks from the best—my dad! My parents preferred dry seasonings over marinades for beef. We came up with this rub after running out of one we’d purchased.”

“This was adapted from a traditional South Carolina ‘low country boil,’ which is a delicious and fun way to feed a crowd. Grilling provides more crispness and flavor.”

teriyaki pineapple & pork chops

grilled snapper with caper sauce



“It’s hard to go wrong with fresh rosemary, pork and grilled fruit. Be sure to coat your grill rack with cooking spray, and let the chops rest a few minutes atop the spinach to allow the juices to flavor it.”

“On a Caribbean vacation, we enjoyed a dish similar to this, prepared by some local fishermen. Coming home with the memory of that wonderful meal, we tried to duplicate the recipe.”

L L I R G Y R T N U O C W O L

PREP: 20 MI MIN. N.

GRIL GR ILL: L: 50 MIN.

YIELD: 6 SERVINGS

2 Tbsp. olive oil

1/3 cup butter butter,, melted

1 tsp. salt, divided

1 lb. smoked kielbasa

1 tsp. garlic powder, divided

3 medium ears sweet corn, cut in half

1 tsp. seafood seasoning, divided

1-1/2 lbs. uncooked medium shrimp, peeled and deveined

12 small red potatoes, quartered

/ /

O W T R O F S E N O B T

PREP: 10 MIN. + ST STAND ANDING ING YIELD: 2 SERVINGS

2 beef T-bone steaks (1 in. thick and 12 oz. each)

/ /

2 Tbsp. olive oil In a la larg rgee bo bowl wl,, co comb mbin inee th thee oi oill wi with th 1/ 1/44 ts tsp p. ea each ch of sa salt lt,, ga garl rlic ic po powwderr and sea de seafoo food d sea season soning ing.. Ad Add d po potat tatoes oes;; tos tosss to coa coat. t. Sp Spoon oon ont onto o a greased double thickness of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, tender, turning once. Set aside and keep warm. In a small bowl, combine butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm.

GRILL: GRIL L: 10 MIN.

1/2 cup packed brown sugar 1/2 tsp. seasoned salt

1/2 tsp. lemon-pepper seasoning 1/2 tsp. lime-pepper seasoning or additional lemon-pepper seasoning 1/4 tsp. garlic powder

Brush ste Brush steaks aks wit withh oi oil.l. Co Combi mbine ne the rem remain aining ing in ingre gredie dients nts;; rub ov over er steaks. Let stand for 10 minutes before grilling. Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Thread shr Thread shrimp imp onto four met metal al or soak soaked ed woo wooden den ske skewer wers; s; gril grill,l, cov cov-ered er ed,, ov over er me medi dium um he heat at fo forr 33-44 mi minu nute tess on ea each ch si sideor deor un unti till sh shri rimp mp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape. tasteofhome.com

R E E C P U P A A S N R S E D P E A L C L I H R T G I W / /

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PREP: 20 MIN. + MAR MARINA INATING TING


YIELD: 4 SERVINGS

1/3 cup lime juice

3 Tbsp. olive oil

1 jalapeno pepper, seeded

2 Tbsp. water

3 garlic cloves, peeled 1-1/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

2 tsp. red wine vinegar 1/2 cup fresh cilantro leaves 1 shallot, peeled

1 tsp. salt

1 Tbsp. capers, drained

1 tsp. pepper

1-1/2 tsp. chopped seeded jalapeno pepper

4 red snapper fillets (6 oz. each) SAUCE:

3 Tbsp. lime juice

1 garlic clove, peeled and halved 1/4 tsp. pepper

In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes. Coat grill rack with cooki cooking ng spray before starting the grill. Drain and discard marinade. Grill fillets, covered, over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork.

E S L P P O P H A C E N I K P R I O K P A & Y I R E T / /

PREP: 15 MIN. + MAR MARINA INATING TING


YIELD: 4 SERVINGS

1 cup unsweetened pineapple juice

1/2 tsp. salt

4 bone-in pork loin chops (8 oz. each)

1 fresh pineapple

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

1/4 tsp. pepper 1/2 cup teriyaki sauce 1 pkg. (9 oz.) fresh baby spinach

1 tsp. garlic powder Place pin Place pineap eapple ple ju juice ice in a lar large ge res reseal ealabl ablee pla plasti sticc ba bag; g; add the por porkk chops. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain pork chops and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops. Peel and core the pineap pineapple; ple; cut cut into eight spears spears.. Grill Grill chops chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce. Arrange spinach on a serving platter; top with pineapple and chops.

Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Nutrition Facts: 1 fillet with 3 Tbsp. sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 very lean meat, 2 fat.



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NEWMEXICO

Catherine Hayes, Albuquerque Molly Seidel, Edgewood Pamela Huntley, Grants Carol Mead, Los Alamos Terri Kearns, Roswell Alpha Wilson, Roswell NEWYORK

Sandy Starks, Amherst Marilee Merle, Attica Rose Rodwell (rosiewny), Bergen Judy Losecco, Buffalo Nancy Breen, Canastota Sue McCormick (meamomma1), Cheektowaga Margaret Gage, Cherry Valley Michele Van Dewerker, Cherry Valley Laura Eads (laura_e), Clifton Park Rebecca Gage, Cobleskill Tiffany Wacaser (Swedemom), Cortlandt Manor Susan Stetzel (sstetzel), Gainesville Janice Arnold, Gansevoort Karen Buhr, Gasport Helen Phillips, Horseheads Rhonda Rhodes (cookqueen), Hudson Falls Cheryl Barney, Le Roy Mary Malinowski, Lee Center Frances Boise, Marion Lucia Johnson, Massena Kimberly Ludvick (xenozoe), Newburgh Linda-Ann Wargo (wargofive), North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kelly Woods (darkblue0729), Schenectady Kristine Chayes, Smithtown Jeanne Harris (Mammajeane), South New Berlin Penny Sands Fersko, Staten Island Ann Winchester (anne9047), Unadilla Susan Seymour, Valatie Harmony Tardugno, Vernon Center Kathy Anderson, Wallkill NORTH CAROLINA

Cindy Winter-Hartley, Cary Katie Sloan, Charlotte Mary Lou Robison,Greensboro Paula Chewning Walls, Greenville Margie Kirkman (Cubbybear), High Point Linda Thompson, High Point Jane Needham, River Bend Hilda Pardue, Ronda Dorothy Baker, Southern Pines

OKLAHOMA

Denise Vineyard, Ardmore Barbara Shepherd, Edmond Peggy Goodrich, Enid Flo Burtnett, Gage Kay Curtis, Guthrie Stacey West-Feather West-Feather,, Jay Donna Brockett, Kingfisher Nancy Johnson, Laverne Linda Foreman (LindaChicken_ Oklahoma), Locust Grove Rebecca Liao, Oklahoma City Marcia Nelson, Ponca City LaDonna Reed (candykisses _Oklahoma), Ponca City Christine Eilerts, Tulsa OREGON

Susan Snyder, Condon Lynda Byrd, Dallas Sherri Ann Gentry, Dallas Lu Ann Kessi, Eddyville Deb Darr, Falls City Naomi Pollard, Gladstone Mickey Turner, Grants Pass Stephanie Hutchinson, Helix Grace Dickey, Hillsboro Leann Meeds, Klamath Falls Cathee Bethel, Lebanon Sandra Geissel, MiltonFreewater Carolyn Allison, Pleasant Hill Lynn Hartigan, Portland Mary Anne Thygesen (Maryannet), Portland Ashleigh Gilbert (ashgilbert), Redmond Krista Frank, Rhododendron Laura Nickles, Rosebury Darlene Brenden, Salem Carol Baker, Summerville Marie Hattrup, The Dalles Dala Johnson, Tualatin Earlene Ertelt, Woodburn Marilyn Paradis, Woodburn

NORTH DAKO DAKOTA TA

Jeri Dobrowski, Beach Holly Laverdure (HsL), Cando Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray Marilyn Hodenfield, Ray Sarah Goetz, Richardton Lillian Domres, Towner Elmeda Johnson, Williston Trish Gehlhar, Ypsilanti


PENNSYLVANIA

Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville Phillip Rummel, Belleville Janice Burkholder, Chambersburg Beth Ask, Cogan Station Clarann Gafrarar, Columbia Helen Hassler, Denver Traci Wynne, Denver Kathleen Schappell , Douglassville Patty Kile, Elizabethtown Rita Reifenstein, Evans City Pat Rimmel, Ford City Lena Esh, Gordonville

O F

H O M E

Marina Pfaff (Pfaffma), Hanover CharlotteGoldberg, Honey Grove Tina Repak, Johnstown Laura Stoltzfus, Leola Deb Moyer, Liberty Bradley Moritz, Limerick Patricia Mele, Lower Burrell Karen Kreider, Manheim June Sangrey, Manheim Janet Thomas, McKees Rocks Joyce Guth, Mohnton Marlene Barker, Monroeville Melody Mellinger, Myerstown Mary Landis, New Cumberland Elaine Anderson, New Galilee Kathy Peters, North Versailles Ann Nace, Perkasie Joyce Daubert, Pine Grove Debra Latta, Port Matilda Catherine Cremers, Pottstown Alta Rodgers, Pottstown Cherie Sechrist, Red Lion Pat Kreitz, Richland Romaine Wetzel, Ronks Darla Germaux, Saxton Amy Smith (amwheezer2), Scranton Lucinda Walker Walker,, Somerset Michelle Wise, Spring Mills Dan Albaugh , State College Cathy Thomas (Cathwhy), State College Nancy Foust (_nlfPA), Stoneboro Dolores Skrout, Summerhill Sandra Johnson, Tioga Ray Hoene, Tunkhannock

F I E L D

E D I T O R S

TEXAS

WASHINGTON

ALBERTA ALBERT A

Christine Groves, Archer City Sarah Woodruff, Austin Tonya Jones, Brenham Sue Broyles, Cherokee Rhonda Cowden, Cowden, Cypress Tammy Marcus (tj marcus), Cypress Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Julia Bushree, Georgetown Susan Garoutte, Georgetown Pat Stevens, Granbury Gay Nell Nicholas, Henderson Megan Cornwell (meganmo27), McKinney Beverly Nichols (red_savage1), Midland Linda Rainey, Monahans Ann Cousin, New Braunfels Joan Hallford (MarineMom_ Texas), North Richland Hills Mary Anne McWhirter, Pearland Penny Spearman, Pickton Marilyn Katcsmorak, Pleasanton Cathy Lemmon, Royce City Mary Lou Roberts, San Angelo Jackie Fremming, San Antonio Debbie Roppolo, San Marcos Billie Jeane Garner, Southlake

Bonnie Waliezer, Brush Prairie Marcia McFarlane (HDMac_WA), Edgewood Carol Marty, Edmonds Janis Plagerman, Ephrata Margie Snodgrass, Gig Harbor Patricia Crandall, Inchelium Perlene Hoekema, Lynden Julie Butler (j.butler1), Puyallup Alice and Jake Weber, Ritzville Diane Sardeson, Seattle Aljene Wendling, Seattle Beverly Kearns, Selah Marian Platt, Sequim Carolyn Eastham, South Bend Nina Hall, Spokane Marty Rummel, Trout Lake Janet Brinkman, Vancouver Lila Scheer, Vancouver Janie Cooper, Waterville Tyffany Fries, Yakima

Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle Karen Bourne, Magrath Lise Thomson, Magrath Ruth Ann Stelfox, Raymond Redawna Kalynchuk (Kaly_ab), Sexsmith Frieda Meding, Trochu

WESTVIRGINIA

MANITOBA

Lori Daniels, Beverly Cheryl Maczko, Eglon Connie Jo Hamilton, Fairview Amy Short, Lesage Jodi Zickefoose, Tallmansville WISCONSIN

Janelle Lee, Appleton Sue Gronholz, Beaver Dam Amy Voights, Brodhead Gloria Warczak, Cedarburg UTAH Vicki Rach (1wicket46), Arisa Cupp (arisacupp), Lehi Chaseburg Ashley Nelson , Lehi Ann Becker (akbecker), Edie DeSpain, Logan Clintonville Paula Zsiray, Logan Ruth Jungbluth, Dodgeville Lesli Dustin, Nibley Kathleen Taugher, East Troy Arlene Butler, Ogden RHODEISLAND Dennis Dolan, Fitchburg Lucile Proctor, Panguitch Julie Davis, Bristol Stephen Baseley, Fond du Lac Donna Higbee, Riverton Yvette Ca rozza, Central Falls Nancy DeMaster, Fond du Lac Marcie Louton (snorkiesmom), JoLynn Hill, Roosevelt Lisa Serovy (Serovy), Barbara Birk, St. George North Scituate Fond du Lac Rebecca Baird, Salt Lake City Pat Medeiros, Tiverton Bernie Bellin, Franklin Gaylene Anderson, Sandy Barbara Lynch, West Warwick Lisa Feld, Grafton Debbie Mace, Sandy Jean Ecos, Hartland SOUTH CAROLINA Roni Goodell, Spanish Fork Rochelle Schmidt (chefly), Ruth Marie Lyons, Aiken Mary Hollister, Springville Kenosha Kelly Ann G ray, Beaufort Lynette Zaugg , Syracuse Donna Gorman, Lone Rock Alaina Showalter, Clover Stacey Christensen, Holly Basford, McFarland Brenda Leonard, Columbia West Valley City Gail Sykora, Menomonee Falls Sue Gies, Custer Kelly Huntington , Middleton Katherine Moss, Gaffney VERMONT Lisa Varner, Greenville Patricia Patr icia Le Blanc Blanc,, East Hardwick Mari Anne Warren, Milton Jeanie Jenkins, Greenwood Virginia Breitmeyer LaPier re, Anne Alesauskas , Minocqua Charlene Griffin, Minocqua Ollie Jackson, Inman Greensboro Bend Jeanette Pederson, Monico Claudia Grier, Lancaster Harriet Dumas, Hartland Tracy Hoffman (tsf1264), Lillian Heston, Leesville Joan Finley, Hartland Montello Lynn Parnell, Lexington Patricia Bixby, Morrisville Darlene Alexander, Nekoosa Loretta Cergol, Myrtle Beach Susan Greenall, Windsor Lois Fetting, Nelson Elizabeth Hunter, Prosperity Chris Kohler, Nelson Melanie Thurston, Williamston VIRGINIA Carol Smith, New Berlin Margaret Wagner Allen, SOUTH DAKO DAKOTA TA Lauren Heyn, Oak Creek Abingdon Joan Antonen, Arlington Judy Skaar, Pardeeville Cynthia Merse (run262), NanCee Maynard, Box Elder Ardyce Piehl, Poynette Alexandria Ellen Schroeder (sugarbug), Mark Trinklein, Racine Rachel Garcia, Arlington Brandon Linda Rock, Stratford Dorothy Showalter, Broadway Pam Hofer, Carpenter Doris Sather, Strum Teresa Mears, Chincoteague Alice Shaffer , Gregory Liz Giese, West Bend Esther Shank, Harrisonburg Nina Vilhauer, Mina Carol Strong Battle, Heathsville Mary Steiner, West Bend Maxine Smith, Owanka Rosemarie Forcum, Heathsville Darlis Wilfer, West Bend Annette Hill, Pierre Eugene Presley, Lebanon WYOMING Lisa Thomsen, Rapid City Alissa Keith (arkeith), Lulu Shuler, Cody Glenda Goldade, Seneca Lynchburg Jo Maasberg, Farson Frances Poste, Wall Angela Leinenbach, Ardis Rollefson, Jackson Hole Roxy Wilfahrt, Watertown Mechanicsville Lori Coulthard, Laramie Dana Shelton (twooftwo), TENNESSEE Vera V era Reid, Laramie Roanoke Sue Ashford, Blountville Denise Smith, Lusk Kyra Pulliam, Stephens City Rebecca Horvath , Bluff City Arlene Zerbst, Newcastle Carrie Long, Suffolk Tammy Logan, Clinton Bonnie Hiller, Powell Virginia Gentry, Sutherlin Vivian Walker, Walker, Crossville Rachelle Stratton Theresa Morris, Toano Margaret McNeil, Germantown (rachellestratton), Rock Springs Kathy Knight, Greeneville Carolyn Walton, Smoot Suzanne Whitaker, Knoxville Bobbi Miller, Thermopolis Kathleen Fuller, Murfreesboro Sharon Manus, Smyrna Andrea Bolden, Unionville


BRITISH COLUMB COLUMBIA IA

Nancy Ossinger (Nancy-Jo), Chilliwack Merle Dyck, Elkford Leigh Moore, Heffley Creek Deborah Maki, Kamloops Doreen Martin, Kitimat Danielle Belanger, Victoria Mina Dyck, Boissevain Joan Airey (Airey), Rivers Marge Reimer-Toews, Steinbach Debbie Clark, Winnipeg Linda Grienke, Winnipeg Shelly Zulak-Labay (beadlover), Winnipeg NEW BRUNSWICK

France Couturier, Edmundston Marilu Hynes, McLeod Hill NEWFOUNDLAND

Joan Kane, Trinity NOVA NOV A SCOT SCOTIA IA

Lois Bent, Bridgetown Celine Munroe, Guysborough WendyDowling, Queens County Kelly Kirby, Westville ONTARIO

Joannah Jarman, Almonte Betty Lambert (beloro), Bracebridge Pat Roberts, Cookstown Mary Ellen Agnew, Dundalk Enid Stoehr , Emsdale Nancy Horsburgh, Everett Linda Russell, Exeter Wendy Masters, Grand Valley Janet Tigchelaar, Jerseyville Sarah Weber Weber,, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill PRINCE EDWARD ISLAND

Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour QUEBEC

Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire SASKATCHEWAN

Betty Abrey, Imperial Del Mason, Martensville Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg INTERNATIONAL

Preci D’Silva (Salsarose), Dubai, UAE

>> IS ISN’T N’T IT TI TIME ME YOU JO JOIN IN OU OUR R TE TEAM AM? ? Interested in becoming a volunteer Field Editor for Taste of Home? Field Editors share recipes, cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the application form at www.tasteofhome.com/apply

TOHFIELD EDIT EDITOR OR

RECIPE INDEX

AUGUST/SEPTEMBER AUGUST /SEPTEMBER 09

SEE YOUR NAME NA ME IN PR PRIN INT T

Send in yo Send your ur favori fav orite te rec recipe ipe or hand ha ndyy ti tip p, fu fun n id idea ea or ph phot oto o to sh shar aree with wit h oth other er rea readers ders.. 1. It’s easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit.. tasteofhome.com/submit 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself.. (For recipe contest enyourself tries, please follow the directions on page 40. ) ) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks,, promotions and other cookbooks publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify,, reproduce and distribute modify the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks,, and they can be handcookbooks printed or typed on a sheet of paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

16

53

APPETIZERS & SNACKS

Neapolitan tan KrispieBars—35¢ . .51 Papa’s Sugar Cookies—7 Cookies—7¢¢ . . . . .49

Parmesan Knots—7¢ . . . . . . . . . . . . .22 Roasted Garlic & Tomato Spread—35¢ . . . . . . . . . . . . . . . . . . . . . . .45 So Very Berry Brie—$1.23 . . . . . .17 Sour Cream Cheese Puffs—16¢ . . . . . . . . . . . . . . .22

Miscellaneous

BEVERAGES

Sparkling Kiwi Lemonade—94¢ . . . . . . . . . . . . . . . . . .43 BREAKFAST

Omelet Croissants—$3.0 Croissants—$3.044 . . . .26 Spanish-Style Brunch Wraps—$1.26 . . . . . . . . . . . . . . . . . . . . . .26 DESSERTS

Cakess & Tortes Cake Heavenly Angel Food Cake—83¢ . . . . . . . . . . . . . . . . . .14 Toffee Poke Cake—64¢ . . . . . . . .16

Cookie Coo kiess & Bar Barss Cherry & Almond Krispie Squares—66¢ . . . . . . . . . . . . . . . . . . . . . .51 Chocolate Coconut Slices—12¢ . . . . . . . . . . . . . . . . . . . . . . . . . .50 Chocolate Lover’s Dream Cookies—14¢ . . . . . . . . . . . . . . . . . . . . . .49 Chocolate Malt Krispie Bars—48¢ . . . . . . . . . . . . . . . . .51 Colossal Batch of Oatmeal Cookies—10¢ . . . . . . . . . . . . . . . . . . . . . .50 Gooey Chocolate Cookies*—9¢ . . . . . . . . . . . . . . . . . . . . . .45 My Kids’ Favorite Cookies—12¢ . . . . . . . . . . . . . . . . . . . . . .49

Blueberry-Rhubarb Crumble—$1.34 . . . . . . . . . . . . . . . . . .20 Cake & Berry Campfire Cobbler—90¢ . . . . . . . . . . . . . . . . . . . . .67 Cinnamon Biscuit Peach Cobbler—57¢ . . . . . . . . . . . . . . . . . . . . . .20 Pot of S’mores—77¢ . . . . . . . . . . . . .67 Strawberry & Wine Sorbet*—$1.17 . . . . . . . . . . . . . . . . . . . . .45

Pies & Tart artss Cherry-Berry Pie—$2.49 . . . . . . .32 Lime Tartlets*—24¢ . . . . . . . . . . . . . .16 Raspberry Lemonade Pie—70¢ . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Sour Cream Peach Pecan Pie—75¢ . . . . . . . . . . . . . . . . . . .38 Turtle Praline Tart—68¢ . . . . . . . . .41 MAIN DISH DISHES ES

Beef Stroganoff—$1.64 . . . . . . . .69 Chicken Enchilada Bake—$1.84 . . . . . . . . . . . . . . . . . . . . . . . .43 Chicken with Rosemary Butter Sauce—$2.11 . . . . . . . . . . . . . . . . . . . . . . .43 Cider Mushroom Brisket—$2.96 . . . . . . . . . . . . . . . . . . . . .45 Coffee-Flavored Beef Roast—$3. Roast—$3.42 42 . . . . . . . . . . . . . . . .52 Dutch Oven Pork Roast*—$2.40 . . . . . . . . . . . . . .67 GarlicLemon Garlic Lemon Shrimp—$ Shrimp—$2.91 2.91 . .28 Glazed Pork Chops—$1.22 . . .43 Gnocchi Alfredo—$1.62 . . . . . . .35 Grilled Salmon with Garlic Mayo—$3.12 . . . . . . . . . . . . . . . . . . . . . . .29

Vol. 17,No.4, August/September2009 ©ReimanMediaGroupInc.2009.“TAST Vol. ©ReimanMediaGroupInc.2009.“TASTE E OFHOME” (ISS (ISSN N 10715878) (USPS 010-444) (Canadian GST No. 876052820 RT ). (Canadian Distribution) Publications Mail Agreement No. 40065693. “Periodicals postagepaid at Greendale,WI andadditional mailingoffices.” Publishedbimonthly,by ReimanPublications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Material in this publication may not be reproduced in any form without permission. “POSTMASTER: Send address changes to Taste of Home, P.O. P.O. Box 5294, Harlan IA 51593- 0794.” Send undeliverable Canadian addresses to [email protected]. Subscription prices in U.S.: U.S.:$19.98 $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr. $23.98 CDN plus 5% GST or 13% HST HST,, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.

35 Grilled Shrimp with Apricot Sauce—$1.59 . . . . . . . . . . . . . . . . . . . . . . .41 Grilled Snapper with Caper Sauce*—$4.65 . . . . . . . . . . . . . . . . . . . . .71 Lemon Chicken Tortellini—$2.85 . . . . . . . . . . . . . . . . . . .35 Low Country Grill—$3.65 . . . . . .71 Mexican Lasagna with Chicken, Chicken, Cornn & Blac Cor Blackk Bean Beans* s*—$2 —$2.47 .47 . . .37 Moist & Tender Turkey Breast—$1.26 . . . . . . . . . . . . . . . . . . . . . .54 Philly Cheesesteak Pizza—$2.34 . . . . . . . . . . . . . . . . . . . . . . .53 Roasted Chicken Lasagna with Ricottaand Ricotta and Spinach Spinach*—$2 *—$2.79 .79 . . .36 “Secret’s in the Sauce” BBQ Ribs—$4.04 . . . . . . . . . . . . . . . . . . . . . . . . .41 T-Bones for Two—$6.97 . . . . . . . .71 Taos Steak—$1.79 . . . . . . . . . . . . . . . .29 Teriyaki Pineapple P ineapple & Pork Chops—$4.71 . . . . . . . . . . . . . . . . . . . . . .71 Turkey with Curried Cream Sauce—$2.22 . . . . . . . . . . . . . . . . . . . . . .55 SALADS & SALADS DRESSINGS

Caroline’sBasil Caroline’s Basil Boats* Boats*—$1.31 —$1.31 . . .31 Grilled Steak Bruschetta Salad—$3.65 . . . . . . . . . . . . . . . . . . . . . . . .17 Harvest Turkey Bread Salad—$1.66 . . . . . . . . . . . . . . . . . . . . . . .55 NOTED COSTS ARE PRICE PER SERVING

* RECIPE INCLUDES NUTRITION FACTS

New! Nutrit Nutrition ion facts for every recipe can now be found at tasteofhome.com/plus

50 SANDWICHES

Best Bet Burgers—$1.25

. . . . . . .58

BuffaloBurger Topping Topping (with ground grou nd beef beefpatty patty)—$1 )—$1.64 .64 . . . . .58 Cashew Turkey Salad Sandwiches*—$1.35 . . . . . . . . . . . . .24 Cheddar French Dip Sandwiches—$3.22 . . . . . . . . . . . . . . .53 ChickenTaco ChickenT aco Burgers (withSouthwest (withSouthwe st Burg Burger er Topping) —$2.39 . . . . . . . . . . . . . . . . .60 Greek Chickpea & Walnut Burgers (with Tzatziki Topping)—$2.36 . . . . . . . . . . . . . . . . . .59 Pastrami Pastra mi Deli Wr Wraps* aps*—$1.67 —$1.67. . .24 SIDE DISH DISHES ES

Briquette Scalloped Potatoes—46¢ . . . . . . . . . . . . . . . . . . . . .67 Chipotle Sweet Potatoes*—77¢ . . . . . . . . . . . . . . . . . . . .41 Creamy Pasta with Bacon—$1.33 . . . . . . . . . . . . . . . . . . . . . . .29 MORE!

COOKIN CO OKING G FOR 2?

Our Test Test Kitchen has “paired down” some recipes from this issue. Find their “serves 2” versions at tasteofhome.com/plus Pastrami Deli Wraps . . . . . . . . . . . .24 GarlicLemon Shrim Shrimp p . . . . . . . . . . .36 Grilled Grill ed Shrimpwith Shrimp with Aprico Apricott Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Chicke Chi ckenn wit withh Ros Rosemar emaryy Butt Butteer Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Grilled Grille d SteakBrusch SteakBruschettaSalad ettaSalad .. 17 Grilled Salmon with Garlic Mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913; or E-mail [email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. NoticeAbout ContinuousRenewal: ContinuousRenewal:Asa Asa serviceto ceto subs subscribe cribers,we rs,we rece recentlytriedofferingCont ntlytriedofferingContinuo inuousRenewal usRenewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. ConsumerInformation:Reima ConsumerInformation: ReimanPublicat nPublicationsmayshareinformati ionsmayshareinformationaboutyou onaboutyou withreputab withreputablecompani lecompaniesin esin order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. O. Box 5294, Harlan IA 51593-0794.

. d e v r e s e R s t h g i R l l A , 9 0 0 2 y n a p m o C s e i t l a i c e p S t e m r u o G l a n o i t a n r e t n I

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