Professional Documents
Culture Documents
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advertisement
Katie Lee Joels Spiced
Nuts n Chex
Mix
5 Recipes. 15 Minutes. Lots of wows!
RECIPE CONTEST
ENTER THE PARTY MIX
Your chance to win $5,000 and more!
Katie Lee Joels Spiced Nuts n Chex
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START TO FINISH: 15 MIN MAKES: 16 SERVINGS ( CUP EACH)
cup sugar s 1 tablespoon chili powder s teaspoon ground red pepper
(cayenne) s cup butter or margarine s 2 cups Corn Chex
cereal s 2 cups
Rice Chex
PREPRESS STUDI O
PUBLICATION CONFIRMATION
Client Name: General Mills
Media Type: Other
Color Mode: 4C
Ad Number/Code: GMCPMC9010P
Ad Caption/Title: How Wow
1st Issue/Run Date: June/July 2009
Usage Rights: One year consumer
print
End Date: 9/30/09
Publication: Taste of Home,
Healthy Cooking
MECHANICAL INFORMATION
drStudio Location: Mpls Prepress
Job Number: GMCPMC9010
Purchase Order: P00069628
MECHANICAL DIMENSIONS IN DECIMAL INCHES
Final Size: 7.75 x 10.5
Bleed: 8.125 x 10.75
Trim: 7.75 x 10.5
Live/Safety: 7 x 9.75
DOCUMENT INFORMATION
Document Filename: 69628_P_HowWow.indd
Page Number: 1
Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS
:General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_
HowWow Folder:69628_P_HowWow.indd
Revision Number: 4 File History: 2/27/09 sh; 3/25/09
tf,tf, wau; 3/30/09 wau
Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM
PDF Compatibility: None
Colors Used: Cyan, Magenta, Yellow, Black
Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz
Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1)
Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB;
119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB;
3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi),
Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex
Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP
Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup.
eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_
AGENCY CREDITS
Executive Creative: None
Creative Director: None
Art Director: Sean Kiener
Copywriter: None
Producer: Bill Schneck
Traffic: Lynn Walstrom
DOCUMENT OUTPUT REVIEW
Initials Date
Time
drStudio: | AUTOMATED
DATA
Traffic: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Agency Legal: | |
Art Director: | |
Copywriter: | |
Agency Exec: | |
Account Team: | |
Producer: | |
Client: | |
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PREPRESS STUDI O
PUBLICATION CONFIRMATION
Client Name: General Mills
Media Type: Other
Color Mode: 4C
Ad Number/Code: GMCPMC9010P
Ad Caption/Title: How Wow
1st Issue/Run Date: June/July 2009
Usage Rights: One year consumer
print
End Date: 9/30/09
Publication: Taste of Home,
Healthy Cooking
MECHANICAL INFORMATION
drStudio Location: Mpls Prepress
Job Number: GMCPMC9010
Purchase Order: P00069628
MECHANICAL DIMENSIONS IN DECIMAL INCHES
Final Size: 7.75 x 10.5
Bleed: 8.125 x 10.75
Trim: 7.75 x 10.5
Live/Safety: 7 x 9.75
DOCUMENT INFORMATION
Document Filename: 69628_P_HowWow.indd
Page Number: 1
Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS
:General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_
HowWow Folder:69628_P_HowWow.indd
Revision Number: 4 File History: 2/27/09 sh; 3/25/09
tf,tf, wau; 3/30/09 wau
Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM
PDF Compatibility: None
Colors Used: Cyan, Magenta, Yellow, Black
Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz
Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1)
Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB;
119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB;
3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi),
Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex
Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP
Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup.
eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_
AGENCY CREDITS
Executive Creative: None
Creative Director: None
Art Director: Sean Kiener
Copywriter: None
Producer: Bill Schneck
Traffic: Lynn Walstrom
DOCUMENT OUTPUT REVIEW
Initials Date
Time
drStudio: | AUTOMATED
DATA
Traffic: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Agency Legal: | |
Art Director: | |
Copywriter: | |
Agency Exec: | |
Account Team: | |
Producer: | |
Client: | |
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Only two
things that
money cant
buy, thats true
love and
homegrown
tomatoes.
JOHN DENVER
MUSICIAN
CONTEST
JUNE/JULY 2009
TOH FIELD EDITOR
OPENHOUSE
16 POTLUCK
This colorful grilled potato salad hits
the spot at any summer gathering
18 CASUAL
ENTERTAINING
Easy, breezy meal for a deck or
patio party
20 SPECIAL OCCASION
Flag these berry-licious recipes for
your Fourth of July feasts
22 TOUR MY KITCHEN
A fabulous Florida kitchen ideal for
family meals and entertaining
24 APPETIZERS &
SNACKS
Nice bitesrefreshing shrimp tarts
and flavorful Thai skewers
COOK SMART
26 EAT, SHRINK &
BE MERRY
Come for breakfast! The Podleski
sisters serve up luscious light pan-
cakes and creamy muesli with fruit
28 HEALTHY CHOICES
Were veggin out with Mexican
lettuce wraps and satisfying stuffed
peppers
30 TIPS FROMA PRO
TOHs grilling guru shows you how
simple it is to stuff a burger
31 KIDS INTHE
KITCHEN
Cool fruit smoothie is easy to mix
upand oh-so-yummy
32 PARTY OF 2
Garden-fresh entree salad is sized
right for two
35 SPICE RACK
See how easy it is to make your own
dill-icious pickles!
36 QUICK FIX
A marvelous sandwich and salad
to whip up in a jiffy
37 GOTTA TRY IT
You gotta be kiddingcrispy
homemade potato chips in the
microwave?
CLOSE TOHOME
64 MOMS BEST
On a summer Sunday, her family
clamors for her beef sandwiches,
potato salad and more
68 FIELDEDITOR
FAVORITES
New Jersey cooks well-loved meal
has an Italian accent
71 TOHFIELDEDITORS
Meet our field editorsmaybe one
of them lives in your neck of the
woods
74 COOKS WHOCARE
Baked goodies bring in funds for pet
lovers worthy cause
48
Real food from real home cooks
IN EVERY ISSUE
7 TABLE TALK
9 KITCHEN CHAT
9 HIDE & SEEK
CONTEST
11 MIXING BOWL
40 NEW RECIPE
CONTEST:
LIGHTEN UP
73 RECIPE INDEX
visit us @tasteofhome.com
53 36 27
59 24 65
43
//
TOMATO-
JALAPENO GRANITA,
p. 45
45
//
MOMS SPECIAL
POTATO SALAD, p. 65
47
//
RHUBARB SLUSH,
p. 65
52
//
MEDITERRANEAN
SALAD, p. 17
52
//
OLD-FASHIONED
CHERRY TORTE, p. 65
66
//
CALICO BEANS,
p. 17
66
//
LEMON BLUE-
BERRY SHORTCAKES, p. 21
72
//
BERRY CHEESE
TORTE, p. 21
72
//
TOMATO & BRIE
FOCACCIA, p. 45
77
//
ARUGULA
SUMMER SALAD, p. 69
78
//
FRIED CLAMS, p. 12
79
//
GRILLED GREEK
POTATO SALAD, p. 16
84
//
COUNTRY-STYLE
TOMATOES, p. 41
91
//
FABULOUS FRUIT
SALAD, p. 48
92
//
1-2-3 BLACKBERRY
SHERBET, p. 21
94
//
SWEET ONION,
TOMATO & CUKE SALAD,
p. 36
98
//
WATERMELON
SHERBET SMOOTHIES,
p. 49
99
//
CHILLED MELON
SOUP, p. 48
99
//
THAI STEAK
SKEWERS, p. 24
Youll find this symbol wherever a
TOHField Editor is featured
PLAYDAILYFOR ACHANCE TOWINAMAZINGPRIZES LIKE
OMAHASTEAKS
, WEBER
GRILLS ANDMORE!
taste home
play today at tasteofhome.com/getgrilling
DONT MISS A
CHANCETOWIN
GREAT GRILLING
PRIZES!
No purchase necessary to win. To enter, and for official rules and details, visit our Web site at tasteofhome.com/getgrilling.
Closing date is June 26, 2009. Open to U.S. residents 18 and over. Sponsored by RD Media Group, the publisher of Taste of Home.
Void where prohibited.
Weber is a trademark of Weber-Stephen Products Co. Omaha Steaks is a trademark owned by Omaha Steaks International, Inc.
instant wingame
JUNE/JULY2009 tasteofhome.com_7
budget-smart
(AND TASTY, TOO)
When I was growing up, my mother could stretch a dollar to the next town. Raised during
the hardscrabble 1930s and 40s, she frowned mightily on wasting anything and did the
reuse/recycle thing long before it was fashionable. Stuff was never tossed if it could serve
another purpose. She could make a sheet of paper towel
last all day long. My sisters and I still marvel at that.
But my mother was at her bargain-hunting best in the gro-
cery store. She scoured the newspapers for sale items, and
food shopping often involved stops at several markets so
she could take full advantage of coupons and daily specials.
She bought in bulk, and the giant freezer in our garage was
always packed with future meals. We didnt have a ton of
money, but Mom made every penny count.
These memories evoke giggles, grins and a big helping of
gratitude for the money-saving lessons I learned. Maybe
you had a similar mentor. If so, these challenging economic
times probably make you pretty glad you did. When it
comes to getting value for your food dollar, though, youve
got another great resource at hand: Taste of Home.
In every issue, youll find dozens of tested recipes from real home cooks, made with af-
fordable ingredients for every occasionplus tips and shortcuts from our Test Kitchen and
readers to help you feed your family without spending a fortune. Here are a few of the great
values youll find in this special Summer Cookbook:
>>Terrific ways to turn lower-cost meat, poultry and fish into delicious dishes
>>Tasty contest-winning ideas for using summers ripe, juicy tomatoes
>>Grilled favorites, refreshing salads and fruity-licious desserts
>>30 recipes for less than 99 cents per serving (thats right, 99 cents!)
>>A cost-per-serving for every recipe, which youll find in the index on page 73
Plus, there are thousands more budget-friendly recipes and meal-planning tips on our Web
site, tasteofhome.com. Visit our on-line community, where our incredible Field Editors from
all over the country answer your questions and offer advice from their own home kitchens.
And dont miss the chance to enter our Get Grilling Instant Win Game, where you could
win one of nine $1,000 Weber grills, Omaha Steaks and other cool prizes!
When it comes to hunting down bargains, my mom still wears the crown in my book. But
Taste of Home can be your secret weapon to get the most from your food budget. In this
day and age, thats value you cant beat!
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 rpsubscustomercare@custhelp.com
table talk
Catherine Cassidy
Editor in Chief
DOES YOUR
KITCHEN
REALLY
COOK?
If you love your
kitchen and oth-
ers rave about it,
too, you could
win some seri-
ous cash in Taste
of Homes Dream
Kitchens contest.
Its easy to enter. Give us
a peek at your kitchen. And,
tell us, is it
A dream to cook in?
A showcase for a collection?
An entertaining hub?
A storage paradise?
Unique in a way that fits
your lifestyle?
Were not interested in the
size of your room or decorat-
ing budget. Instead, we want
to see how you have made
the most of your kitchen.
Enter in new or remod-
eled categoriesGrand Prize
in each is $1,000; each run-
ner-up, $500. The four win-
ning entries will be featured
in future issues of Taste of
Home.
HURRY, TIME
IS RUNNING OUT!
Contest deadline: June 30,
2009. Find entry guidelines
and contest rules at taste
ofhome.com/dreamkitchens.
WIN a
chance at
$3,000 in
prizes!
EDITOR IN CHIEF Catherine Cassidy
CREATIVE DIRECTOR Ardyth Cope
FOOD DIRECTOR Diane Werner RD
EDITOR Ann Kaiser
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 Rukavena
COPY EDITOR Susan Uphill
EDITORIAL ASSISTANT Jane Stasik
EXECUTIVE ASSISTANT Marie Brannon
SENIOR WEB EDITOR Sarah Marx Feldner
WEB COMMUNITY MANAGER Bob Ottum
PUBLICITY ASSOCIATE
Brenda Campbell, brenda_campbell@rd.com
TEST KITCHEN
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
PHOTOGRAPHERS Rob Hagen,
Dan Roberts, Jim Wieland, Lori Foy
SET STYLISTS Jenny Bradley Vent,
Stephanie Marchese, Melissa Haberman,
Dee Dee Jacq
FOOD STYLIST MANAGER Sarah Thompson
FOOD STYLIST Kaitlyn Besasie
ASSISTANT FOOD STYLISTS Alynna Malson,
Shannon Roum, Leah Rekau
PHOTO STUDIO COORDINATOR Kathy Swaney
. . . . . . .
VICE PRESIDENT, PUBLISHERLora Gier
lora_gier@rd.com
MARKETING DIRECTOR Kym Blanchard
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
ADVERTISING
_NEWYORK
ACCOUNT DIRECTOR
Mary Gilbert, mary_gilbert@rd.com
ACCOUNT MANAGER
Kristine Cronin, kristine_cronin@rd.com
_DETROIT
ACCOUNT MANAGER
Jani Berger, jani_berger@rd.com
_CHICAGO
ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com
ACCOUNT MANAGER
Maura OBrien, maura_obrien@rd.com
_LOS ANGELES
ACCOUNT DIRECTOR
Tiffany Grana, tiffany_grana@rd.com
TASTEOFHOME.COM
GENERAL MANAGER Renee Jordan
TASTE OF HOME COOKINGSCHOOLS
DIRECTOR Sandy Bloom
CONSUMER MARKETING
CHIEF MARKETING OFFICER Lisa Karpinski
RDAFOOD& ENTERTAINING
PRESIDENT Suzanne M. Grimes
VICE PRESIDENT, SALES & MARKETINGMark Wildman
MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese
. . . . . . .
THE READER S DI GEST ASSOCI ATI ON, I NC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
PRESIDENT, RDA FOOD & ENTERTAINING
Suzanne M. Grimes
PRESIDENT, CONSUMER MARKETING
Dawn Zier
JOINOUR TEAM! >>Love to cook? Love Taste of Home? 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
8_tasteofhome.com JUNE/JULY2009
JEAN ECOS
//
HARTLAND, WISCONSIN
FAMILY STATS: Husband Chris, health insurance sales. Jean is a test
kitchen specialist for a bread bakery and works part-time at a natural
food store.
A favorite part of my job is creating healthful recipes. A lot of our
customers have food restrictions due to diabetes, high cholesterol,
gluten intolerance or other food allergies. I love the challenge of cre-
ating delicious recipes that meet their needs and taste good, too!
With a strong Armenian heritage and a family in the grocery busi-
ness, I cant help but love being surrounded by great food.
CHRISTINE EILERTS
//
TULSA, OKLAHOMA
FAMILYSTATS: Husband Gene, industrial sales; two adult sons, Jeff and
Joel; three granddaughters, with a grandson on the way. Christine works
for a commercial real estate brokerage company.
I was raised on a wheat farm in Kansas, and I cooked for our family
so my mother could be my dads hired hand. I still enjoy cooking and
try at least two or three new dishes a week. My specialties are cookies,
pies, bars, cobblers and candy. Both Gene and I are collectors. Gene
collects 1/8th-scale model tractors. I collect Swarovski crystal and an-
gelsand cookbooks, of course.
NICKI EVANS
//
CONWAY, ARKANSAS
FAMILY STATS: Husband Tommy, finish carpenter; three children,
essica, 14; Bailey, 11; and Logan, 7. Nicki is a real estate agent.
We actually live in Saltillo, a small community outside Conway, and
its rich with wonderful cooks. We get together for socials, brunches,
potlucks and finger foods at our church.
On Sundays, my mother prepares a huge meal for my family and
my sisters. Like my mom, I love trying new recipes. My kids and I spend
a day in December at Moms house baking trays of cookies for friends,
neighbors and teachers. I really enjoy this time we spend together.
COLLEEN PALMER
//
EPPING, NEW HAMPSHIRE
FAMILY STATS: Husband Kevin, project manager for a fire sprinkler
company. Colleen is a graphic designer.
Ive been cooking and baking ever since I was a little girl. My mother
is the best cook I know. My husband is my biggest fan, being the sweet
tooth that he is. Whenever we host dinner parties at our house, no one
leaves the table hungry. Even our Alaskan malamute, Meeko, gets
homemade treats.
I grew up and lived most of my life in Massachusetts, moving over
the border to New Hampshire in 2002.
Taste of Homes enthusiastic team of volunteer editors from across the
U.S. and Canada share recipes, cooking tips and more with our staff and
on-line community. Take a look at the complete list of field editors on
page 71... maybe one of them lives in your neighborhood!
field editor spotlight
March, it reads.
Oops! Some gardens
are still a winter
wonderland then, in-
cluding Esthers gar-
den in New Sarepta,
Alberta. She even
sent us a photo!
The following tips
are relevant wher-
ever you live:
>>Wait until the
danger of frost has
passed to plant peas.
>>Peas will rot if the
soil stays cold and
wet.
>>Peas will do fine in
45 soil. To measure,
stick any column-
type thermometer
4-6 inches deep in
the soil.
Got a question or
comment? Drop
me a line at
dearjane@taste
ofhome.com.
See you next time,
TRIFLE, ANYONE?
Our 7-year-old son, Mark, joined
me as I was reviewing the April/
May Taste of Home to pick out new
recipes to try for our family. He
was intrigued with the Build
Your Own Trifle Bar article and
decided he would be in charge
of dessert.
Mark assisted with the shop-
ping and assembled the entire
dessert himself with angel food
cake, chocolate whipped cream,
fresh strawberries and hot fudge
sauce. Thanks for inspiring his
creativity and for allowing our
family a fabulous dessert!
Sheri Longhenry
BLOOMINGTON, MN
ROLL OUT
THE DOUGH
The recipe for Per-
fect Pizza Crust
(April/May) has
been a lot of
fun. I wrapped
it around hot
dogs and
cheese, then
I used it to
make calzones,
and tonight Im
making ham-
burger buns. I
love easy recipes
that you can play
with.
Judy Nelson
RAWLINS, WY
TOHMADE THE MOVE
In June 2008, my husband, three
children and I moved from our
native Michigan to central Illinois
for my husbands career. Thank-
fully, I took along all of my Taste
of Home issues. We have since
had many relatives and friends
visit us. Every time I get ready to
plan my menu for visitors, I pull
out my magazines.
Sun-Dried Tomato Spread
(June/July 08) was a great appe-
tizer, Forgotten Jambalaya
(Feb/Mar 08) was so yummy and
easy, Pistachio Ice Cream Dessert
(Feb/Mar 07) was a huge dessert
hitthe list goes on and on.
Our new friends are impressed
with TOH recipes, too. Recently, I
made the Cordon Bleu Appetizers
(Feb/Mar) for a work party. Every-
one asked for the recipe. Thank
you, Taste of Home, for the amaz-
ing variety of recipes and
ideas.
Kim Kietzman
SPRINGFIELD, IL
FOR THE LOVE
OF CHOCOLATE
We love cooking
from Taste of Home!
My daughter Paige,
4 (right), and I had
fun making the
yummy Peanut
Butter Banana
Bread (Feb/March).
Paige was very ex-
cited about the layer
of chocolate inside
her favorite. The re-
ward was eating it!
Heidi Spencer
SARVER, PA
JUNE/JULY2009 tasteofhome.com_9
kitchen chat
DEAR JANE
One of my special
interests is getting
young girls excited
about cooking. I kept
that in mind when
planning my daugh-
ter Amys 18th birth-
day party.
The theme was
A Day at the Spa.
I wanted a light, re-
freshing menu, and
the fruit trifles on
the April/May cover
of Taste of Home were
a perfect fit. The girls
loved making them!
To read more about
my menu and the
party fun, visit taste
ofhome.com/plus.
PEAS,
GLORIOUS PEAS!
We (unintentionally)
added a little humor
to Esther Eckerts day
with our advice in
the April/May issue
for growing peas.
Peas should be
planted in early
ENTER OUR HIDE & SEEKCONTEST
These tomatoes are hiding somewhere in our pages. Find them, and you could win a $50 Shop
Taste of Home gift certificate! Go to tasteofhome.comto enter; well 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 FRIED EGG WAS HIDDEN IN A PHOTO ON PAGE 30 IN OUR APR/MAY ISSUE.
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10_tasteofhome.com JUNE/JULY2009
so pretty and disappeared almost
immediately when they showed
it to their grandparents, uncles,
aunts and cousins. This tart will
be a holiday tradition at our
house for years to come.
Melissa Boyd
PITMAN, NJ
VISIT INSPIREDREVIEW!
After a trip to Milwaukee (and
a stop by your Visitor Center and
outlet store in Greendale), I have
been motivated to go through
my extensive collection of Taste
of Home, Simple & Delicious and
Healthy Cooking magazines (over
10 years worth!). I have really
enjoyed looking through these
issues again and cant count the
number of great recipes I want to
try! Ive also found old favorites I
kitchen chat
had forgotten about.
And, wow, the changes to the
magazines! I love the new format
of TOH. Its beautiful, and Im re-
ally enjoying all of the pictures.
Michele Tungett
ROCHESTER, IL
LOVE LETTER RESPONSE
After reading the Love Letter
from Donna Giblin (April/May),
I felt compelled to send a note
about the importance of her vol-
unteering at the Ronald McDon-
ald House and to thank TOH for
bringing attention to this cause.
Having lived the nightmare of a
child getting sick, and then losing
her, I can tell you that people like
Donna make such a huge differ-
ence. One feels alone in the
world when told they are losing
their child, or that the battle
ahead has an uncertain outcome.
You face mortality, uncertainty,
guilt and feelings of It isnt right,
it isnt fair. But it is a fact.
Imagine having to still think
about dinner. You still need to eat
and keep up your strength. Thats
the gift people like Donna and
the Ronald McDonald House give.
One less thing to worry about, so
you can concentrate on what you
need to do, which is to be to-
gether and hold each other tight.
Terri Morris
POWELL BUTTE, OR
CARINGANDSHARING
Last fall, Taste of Home challenged
Field Editors to plan an activity
for Cooks Who Care Week. I teach
sixth grade at Ray Elementary
School and had my class do a
food drive. We collected canned
goods and paper products for a
nearby food pantry. Two other
Field Editors from this area, Lois
Flaten and Marilyn Hodenfield,
helped with the project.
Carla Hodenfield
RAY, ND
Watch for details about 2009 National
Cooks Who Care Week in future issues and
at cookswhocare.com
WELCOME GIFT
I absolutely love my Taste of Home
magazine, as well as the E-
newsletter. When I moved to
Kentucky from Massachusetts 6
years ago, my new and now dear
friend Stacy signed me up for my
first subscription. I have made
many of the great recipes and ap-
preciate all of the creative ideas
and helpful tips each month.
Kathy Uhl
LOUISVILLE, KY
ITS THE BERRIES
My daughters, Annie and Lynd-
say, asked to make the Star-
Spangled Fruit Tart (June/July 08)
for our Fourth of July barbecue.
They had so much fun decorating
the dessert with berries. It looked
LOVE
LETTER!
Each issue, one
lucky reader will
receive a TOH
apron for sending
in our favorite
love letter of the
month. Brittany,
your apron is
on its way!
WHO WINS
$25,000?
You get to decide!
From now until June
16, 2009, be sure to
stop by tasteof
home.com to vote
for Americas Best
Loved Recipe. Will
it be Classic, Light,
Time Saver or
Serves 2? The win-
ning vote could be
yours!
ON THE WEB
TOH RECIPE
FAIRIES
Your magazine has changed my
life. I am the wife of an amazing
man, and a second mom to the
best son I could ever have asked
forand yet I was very de-
pressed. A car accident in 1990
left me mostly bedridden.
Late last November, Taste of
Home showed up in my mailbox.
Needing to make my husband
dinner, I absently flipped
through the pages and there
it wasan easy recipe for the
chicken breast I was thawing!
It was as if the recipe fairies
were smiling upon me.
The next night, I again sat
down with the magazine, won-
dering, What can I make for din-
ner? I had some cod fillets and
found the Sailor Sandwiches!
I was totally intrigued.
As I thumbed through the
issue, I saw recipes that are easy
and look beautiful. Even I could
pull them off. I was excited. I
was going to get out of bed and
accomplish something on my
own. With my husbands en-
couragement, I have made five
dinner recipes and four breads.
Your magazine has not only
gotten me out of a funk, but
now I am able to show Joe how
much I appreciate him and all
he has done for me by making
him great meals and heavenly
baked goods. Its important to
me that everyone at Taste of
Home knows their hard work
is appreciated, and that its not
just a magazine to some of us.
Brittany DiBetta
FISHKILL, NY
Read Brittanys moving letter in its
entirety at tasteofhome.com/plus
Ray Elementary
sixth graders
helped stock an
area food pantry
TOH FIELDEDITOR
JUNE/JULY2009 tasteofhome.com_11
LESS
EXPENSIVE:
gas grills cost
from $140 to
$5000; charcoal
grills range from
$50 to $400
READY
WHENYOU
ARE:
just push a button
to light the grill,
and its ready in
10 minutes
GADGETS:
rotisserie attach-
ments, side burn-
ers, gas gauges,
thermometers
GREENER:
gas burns
cleaner and pro-
duces less carbon
dioxide than
charcoal
MULTIPLE
HEAT
ZONES:
for easier indi-
rect cooking
QUICK
CLEANUP:
minimal
grease and
no ashes
CONSISTANT
HEAT:
simply turn a knob
to control tem-
perature
HOTTER
BURN:
helpful when
searing steaks or
other quickly
grilled foods
USER
FRIENDLY:
requires less
time to
assemble
PORTABLE:
lightweight;
ideal for picnics,
tailgates and
vacations
ON
DEMAND:
easy for infre-
quent users to
make foods like
hot dogs and
burgers
TASTES
GREAT:
results in a
smokier, more
traditional
flavor
CHARCOAL vs GAS GRILLS
(mixing bowl )
F O O D N E W S F U N N O T E S T A S T Y N U G G E T S
IRONGRILL
In a throwdown, which grilling firepower wins: gas or charcoal?
We wont divulge our vote, but this list might help you choose your team!
ONTHE BARBY>> For some great grilling tips, videos
and recipes, visit tasteofhome.com/grillguide
FIRE UP!
For more than 300
flame-broiled
specialities, pick
up Taste of Home
Backyard Grilling
wherever books
are sold and add
some sizzle to your
summer.
CLASSIC
FLAVOR:
some studies say
charcoal imparts
more flavor to
food
12_tasteofhome.com JUNE/JULY2009
Its no secret that Maine has some of the best seafood anywhere, says Field
Editor Lee Ann Lowe of Gray. My favorite event is theYarmouth Clam Festival,
held the third weekend in July. The quaint village hosts 120,000 people who
enjoy clams, clams and more clams, plus an art show, bike races and more. Its
run by volunteers to raise funds for local nonprofit organizations.
INA
CLAMSHELL:
Yarmouth
Clam Festival
YARMOUTH, ME
*
This years fest, in
its 44th year, is July
17-19; free admission
*
Snap a photo with
festival mascot
Steamer the Clam.
The person inside the
costume is a well-kept
secret
*
The record in the
clam-shucking con-
test is 25 per minute!
*
Connect to the fes-
tival Web site at taste
ofhome.com/links
A N S W E R S : A ) B O M B - P O P O R R O C K E T P O P ; B ) P U S H - U P ; C ) O T T E R P O P O R F L A - V O R - I C E ;
D ) 5 0 - 5 0 B A R O R D R E A M S I C L E ; E ) D R U M S T I C K O R C H A M P
HEY,
ICE CREAM
MAN!
Can you remember
the names of these
fun frozen treats?
STUFF WE LOVE!
sun catcher
Capture the sunin a jar! A Mason jar, a rechargeable
solar cell battery and low-energy LED lamps pull the
suns light right to your yard any time of day. Ideal for
patios, cabins or as a nightlight, the Sun Jar is weather
resistant and has no cords or switches that will snag;
$34.95. For information, visit tasteofhome.com/links
TOH MEMORY
SoI wouldnt
eat toomuch
junkwhenI was
little, my mom
usedtotell me
that the jingle
of the ice cream
manwas really
the garbage
truck!
SANDY PLOY
SR. ART DIRECTOR, TOH
WE ALL
SCREAM!
Tell us about your
favorite summertime
treats at tasteof
home.com/summer
timetreats
ON THE WEB
A
B
D
E
C
(mixing bowl )
F O O D N E W S F U N N O T E S T A S T Y N U G G E T S
fried clams
PREP/TOTAL TIME: 30MIN.
YIELD: 1 DOZEN
1-1/2 cups yellow
cornmeal, divided
1/2 cup cake flour,
divided
2/3 cup water
12 fresh cherrystone
clams, shucked
Oil for deep-fat frying
1/2 tsp. salt
Tartar sauce or seafood
cocktail sauce, optional
In a shallow bowl, com-
bine 3/4 cup cornmeal
and 1/4 cup flour with the
water, forming a batter.
In another bowl, combine
the remaining cornmeal
and flour.
Dip clams in batter; shake
off excess. Coat with
cornmeal mixture.
In an electric skillet or
deep-fat fryer, heat oil to
375. Fry clams, a few at
a time, for 4-5 minutes or
until golden brown. Drain
on paper towels; sprinkle
with salt. Serve immedi-
ately with sauce if desired.
shore thing
GRE AT F I ND
Our Light olive oil makes baking
flavorful and fantastic.
/TM/
The
J.M. Smucker Company
For more recipes visit Crisco.com
is cooking
F i
is i
Crisco
Roasted
Potatoes with
Rosemary
Prep time: 5 min Cook time: 35 min Yield: 4 servings
2
0
0
9
K
r
a
f
t
F
o
o
d
s
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 avor America says is the best.
To make the very best bacon,
we take the slow road.
For the love of bacon.
OPENHOUSE
BRI GHT I DEAS FOR WELCOMI NG FRI ENDS & FAMI LY I NTO YOUR HOME
For more party tips, visit tasteofhome.com/plus
I keep a tablecloth,
candles, trash bag and
napkins, plastic cutlery,
plates, cups and
glasses for eight in a
large resealable bag. If
we throw a last-minute
party, all I have to do is
worry about the food.
Lynn Newman
GAINESVILLE, FL
I always put floor fans
near my food and
keep everything tightly
covered. The fans
keep flying bugs from
getting near the food.
It works every time!
BarbaraCarlucci
ORANGE PARK, FL
When we have back-
yard parties, we use
canopies to cover the
tables. We tie helium
balloons with ribbon
to the anchors of the
canopies tie-downs so
people dont trip over
the anchors.
enjoynature
TOH ON-LINE COMMUNITY
My husband and I do
casual catering in the
summer and always
bring a plastic kiddie
pool. We place it on
a sturdy table and fill
with ice to keep drinks,
salads and other re-
frigerated dishes cold.
Leslie Michael
AUBURN HILLS, MI
TAKE IT
OUTSIDE!
Take advantage of nice
weather and plan your
next party outdoors.
Here are some handy
hints from readers:
16_tasteofhome.com JUNE/JULY2009
take a side
grilled greek
potato salad
PREP: 30MIN. GRILL: 20MIN.
YIELD: 21 SERVINGS (3/4 CUP EACH)
Robin Jungers //CAMPBELLSPORT, WI
3 lbs. small red potatoes, halved
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 large sweet yellow pepper,
chopped
1 large sweet red pepper,
chopped
1 medium red onion, halved
and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes,
halved
1/2 lb. fresh mozzarella
cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 oz.) sliced ripe
olives, drained
2 Tbsp. minced fresh oregano
or 1 tsp. dried oregano
Drizzle potatoes with oil and
sprinkle with salt and pepper;
toss to coat. Grill potatoes,
covered, over medium heat for
20-25 minutes or until tender.
Place in a large bowl. Add the
remaining ingredients; toss to
coat. Serve salad warm or cold.
Nutrition Facts: 3/4 cup equals 142 calo-
ries, 8 g fat (2 g saturated fat), 8 mg
cholesterol, 248 mg sodium, 14 g carbo-
hydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 1-1/2 fat, 1 starch.
This is my most requested summer side dish. Its ideal for outdoor occasions
and can be served warmor cold.
This is a great
way to use the
vegetables my
husband
grows, and
its always
well received.
Lori Daniels
BEVERLY, WV
O
N
L
Y
$
1
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BRAND-NEW
MAGAZINE!
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your first issue.
M
2 Tbsp. baking cocoa
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
SAUCE:
3/4 cup sugar
2 Tbsp. cornstarch
1 cup orange juice
2 cups fresh or frozen blueberries
1/8 tsp. ground nutmeg
Dash salt
CREAM:
1-1/2 cups heavy whipping cream
3 tablespoons confectioners
sugar
In a large bowl, cream shortening
and sugar until light and fluffy. Add
eggs, one at a time, beating well
after each addition. Beat in the
food coloring, vinegar and vanilla.
Combine the flour, cocoa, salt and
baking soda; add to creamed mix-
ture alternately with buttermilk.
Pour into a greased 13-in. x 9-in.
baking pan. Bake at 350 for 30-35
minutes or until a toothpick in-
serted near the center comes out
clean. Cool on a wire rack.
For sauce, in a small saucepan,
combine sugar and cornstarch. Stir
in orange juice until smooth. Add
the blueberries, nutmeg and salt;
cook and stir over medium-high
heat until thickened and bubbly.
Reduce heat; cook and stir 2 min-
utes longer. Cool.
In a small bowl, whip cream and
confectioners sugar until stiff peak
forms. Serve cake with sauce and
whipped cream.
OPEN
HOUSE special occasion
20_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR
red, white & berries
We love
this torte for
July 4th, or
really any
summer gath-
ering when
berries are
abundant. It
looks fancy,
but its super
easy to make.
Deborah Hitchcock
GRANITE FALLS, WA
on a greased baking sheet. Bake
at 400 for 8-10 minutes or until
golden brown around edges.
To assemble, gently split cakes
horizontally with a serrated knife.
Top each bottom layer with a scant
1/4 cup of ice cream mixture; re-
place tops. Sprinkle with confec-
tioners sugar.
1-2-3 blackberry
sherbet
PREP: 10MIN. + FREEZING
YIELD: 1 QUART
Lisa Eremia // IRWIN, PA
My mom gave me this recipe, which
was a favorite when I was young.
Now when I make it, my mouth is
watering before Im finished!
4 cups fresh or frozen
blackberries, thawed
2 cups sugar
2 cups buttermilk
In a food processor, combine
blackberries and sugar; cover and
process until smooth. Strain and
discard seeds and pulp. Stir in but-
termilk. 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 before serving, transfer to a
food processor; cover and process
for 2-3 minutes or until smooth.
Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat
(trace saturated fat), 2 mg cholesterol, 65 mg sodium,
60 g carbohydrate, 4 g fiber, 3 g protein.
STARS
& STRIPES
For more Fourth
of July recipes plus
entertaining ideas,
visit tasteofhome.
com/july4th
ON THE WEB
TOH FIELD EDITOR
OPEN
HOUSE tour my kitchen
what dreams
are made of
22_tasteofhome.com JUNE/JULY2009
Naomi Lyle
NEW PORT RICHEY, FL
BEHINDTHE
SCENES!
For a video tour of
Naomis kitchen,
visit tasteof
home.com/naomi
We wanted the kitchento be a warm, inviting place for our
family and friends, and I think weve achieved that.
ON THE WEB
M
y husband, Mark, and
I were lucky when we
purchased our new
home late last year. Although the
beautiful house was somewhat in
a state of disrepair, it already had
the makings of a dream kitchen,
with stunning brick walls and
alcoves. We were sold!
The kitchen wasnt very differ-
ent from what it is now. The brick
created an ideal backdrop for the
Tuscan theme we had in mind.
We changed the colors, added
decorations and artwork, put
finishing touches on the cherry
cabinets and had the imported
granite countertops repaired.
I attended culinary arts school.
While there, I became a fan of
chef figurines, so I incorporated
them throughout the room.
When I was studying culinary
arts, I used Taste of Home to help
me come up with new recipes. It
was almost like a textbook to me!
Now, I rely on Taste of Home
recipes, making my own changes
to each one. I feel honored to be
able to make other readers family
recipes for my family.
Marks an engineer, and I home-
school our three children (Cierra,
13; Dakota, 12; and Tawny, 7), so
we didnt have time to tackle the
work ourselves. But we oversaw
the entire project to make sure
it went exactly as planned.
The counters, on each side of
the center island, have become
the perfect workspace for the
kids. With seating for 10 people,
they work wonderfully when we
have large or small groups over.
Since we entertain a lot, our
two side-by-side dishwashers are
particularly handy. I use one for
everyday dishes, and the other
for pots and pans.
We wanted the kitchen to be a
warm, inviting place for our fam-
ily and friends, and I think weve
achieved that.
But all you have to do is look out
our window to see were not done
renovating yet. Right now, its still
a construction site, but eventually
well gaze out at a pool and beach
areaa dream come true!
JUNE/JULY2009 tasteofhome.com_23
DOYOULOVE
YOUR KITCHEN?
>>If you have a
special kitchen that
everyones always
raving about, you
could win big in Taste
of Homes Dream
Kitchens contest.
Check out the contest
announcement on
page 7. Youll find
the complete rules
and guidelines at
tasteofhome.com/
dreamkitchens The Lyle family likes to relax in their
spacious, tree-lined backyard that has a
golf green for Mark and a volleyball court
for the kids. We wanted it to be parklike,
and thats what it is, Naomi says.
The Lyles equipped their
kitchen with a professional
side-by-side fridge and
restaurant-quality range,
as well as amenities such
as this custom sink (left)
with built-in colander.
festive shrimp tarts
PREP/TOTAL TIME: 30MIN.
YIELD: 5 DOZEN
Sheri Mosely // CLERMONT, FL
1 egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 lb. frozen cooked salad shrimp,
thawed and patted dry
4 green onions, chopped
1 can (8-3/4 oz.) whole kernel corn,
drained and patted dry
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
2 Tbsp. capers, drained and
minced
1 Tbsp. minced fresh cilantro
2 garlic cloves, minced
OPEN
HOUSE appetizers & snacks
nice bites
24_tasteofhome.com JUNE/JULY2009
thai steak skewers
PREP: 20MIN. + MARINATING
GRILL: 10 MIN. YIELD: 16 SKEWERS
Amy Frye // GOODYEAR, AZ
The combo of peanut butter and
coconut milk in these slightly spicy
kabobs is delicious!
1/4 cup packed brown sugar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. curry powder
1 tsp. lemon juice
1 can (14 oz.) coconut milk, divided
1-1/2 tsp. crushed red pepper
flakes, divided
2 lbs. boneless beef sirloin steak,
cut into 1/4-inch slices
2 medium limes, halved and thinly
sliced, optional
1/4 cup creamy peanut butter
1 Tbsp. chopped salted peanuts
In a large resealable plastic bag,
combine first five ingredients. Add
1/4 cup coconut milk and 1 tsp. pep-
per flakes. Add steak; seal bag and
turn to coat. Refrigerate 2-4 hours.
Drain and discard marinade. Thread
beef onto 16 metal or soaked
wooden skewers, alternately thread-
ing beef with lime slices if desired.
Grill, covered, over medium-hot
heat for 6-8 minutes or until desired
doneness, turning occasionally.
In a small saucepan, combine
peanut butter with the remaining
coconut milk and pepper flakes.
Heat through.
Transfer to a small bowl; sprinkle
with peanuts. Serve with skewers.
SUPER
SNACKS
Do you have an
appetizer recipe
everyone raves
about? Share it at
tasteofhome.com
/submit
These easy, colorful tarts are really festive. You can make
themahead and pop into the oven just before serving.
I
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cI.ssico.com
We m.ke it Iike yoo'd m.ke it.
The .IIa.tor.I goodaess o rie tom.toes .ad resh h.siI.
jost vh.t yoo'd ot ia yoor homem.de s.oce.
90983 Heinz Classico TB BHG June
App: InDesign CS3 Trim: 7.875" x 10.5" Pubs: Better Homes & Gardens - June
Artist: rr Live: 7" x 10" Ladies Home Journal - June
Proof #: 1 Bleed: 8.125" x 10.75" Midwest Living - May/June
Scale: 100% Taste of Home - June/July
Color: 4/C Fonts: Caslon Antique, Helvetica Womans Day - June 16
COOK
SMART tips from a pro
the right stuff
30_tasteofhome.com JUNE/JULY2009
TOH Associate Food Editor Tina Johnsonone of our grilling gurusshares an
easy technique for onion-and-cheese Stuffed Beef Burgers
BURGER
BOUNTY
Find recipes for four
more great stuffed
burgers at taste
ofhome.com/plus
ON THE WEB
1 2
3
Stuffed burgers grill up great over mediumheat. This lets the filling
heat throughwithout the outside becoming overcooked.
I like to put ingredients together and see what color they turnwhenI mix them.
berry splash
smoothies
PREP/TOTAL TIME: 10MIN.
YIELD: 3 SERVINGS
Elayna Ask // COGAN STATION, PA
This fruity smoothie is loaded with
calcium and antioxidants, and tastes
great on a hot day! Its a neat thing
for Mom and me to do together!
JOIN
THE FUN
For more easy
smoothie combi-
nations and a new
coloring book
page, visit taste
ofhome.com/
kids
mix it up
Elayna Ask // COGAN STATION, PA
Hey kids! Youre never too young to get in the
kitchen, roll up your sleeves and dream up your own
recipe. Thats what Elayna Ask (above right), 10, of
Cogan Station, PA did. She came up with this yummy
Berry Splash Smoothie.
Like her mom, Beth, whos a Taste of Home field
editor, Elayna loves to cook, read cookbooks and
make people happy with her food. She even cooks for
church dinners! I like to put ingredients together
and see what color they turn when I mix them, she
says. This smoothieElaynas first attempt at creat-
ing a recipeblended to a beautiful shade of purple.
Elayna says cooking makes her feel happy. I like
how you can make so many different things!
1/4 cup fat-free milk
1 cup (8 oz.) cherry yogurt
2 cups frozen unsweetened
mixed berries
1/4 cup fresh blueberries, divided
Sugar, optional
3 Tbsp. vanilla yogurt
In a blender, combine the milk,
cherry yogurt, mixed berries, half of
the blueberries and sugar if desired;
cover and process until smooth. Stir
if necessary. Pour into chilled
glasses. Spoon vanilla yogurt over
the top; sprinkle with remaining
blueberries.
Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat
(1 g saturated fat), 6 mg cholesterol, 59 mg sodium,
32 g carbohydrate, 2 g fiber, 5 g protein.
CALLINGALL
JUNIOR CHEFS!
Are you an aspiring cook like
Elayna? If so, send us your
recipes and photos at taste
ofhome.com/submit
ON THE WEB
Looking for something different this summer?This refreshing
salad is great as a side or entree.
32_tasteofhome.com JUNE/JULY2009
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 Tbsp. chopped walnuts
TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 tsp. cumin seeds, toasted
1/4 tsp. salt
1/4 tsp. cayenne pepper
Divide greens between two salad
plates. Combine the chickpeas,
parsley, carrot, zucchini, onions,
cheese, radishes and walnuts.
In a small bowl, combine the vinai-
grette ingredients. Pour 1/3 cup
over chickpea mixture and toss to
coat. Spoon chickpea mixture over
greens. Drizzle salads with remain-
ing vinaigrette. Serve immediately.
COOK
SMART party of two
garden fresh
SIZED-RIGHT
RECIPES
Want more recipes
and tips for two?
Sign up for the free
Cooking for 2
E-newsletter at
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for2newsletter
Sally Sibthorpe // SHELBY TOWNSHIP, MI
garden chickpea salad
PREP/TOTAL TIME: 25 MIN.
YIELD: 2 SERVINGS
Sally Sibthorpe
SHELBY TOWNSHIP, MI
3 cups spring mix salad greens
3/4 cup canned chickpeas or
garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs,
coarsely chopped
ON THE WEB
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 affects your breathing or your skin. Also tell your doctor
about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores
due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness
and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling high,swelling of hands and feet and trouble
concentrating. 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 drive or operate machinery until you know how Lyrica affects you. Do not
drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or
alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any
other prescription medication.
Please see Important Facts Brief Summary on adjacent page.
To learn more 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.
Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. 2009 Pzer Inc. All rights reserved. LYU00579C
Nerves damaged
by diabetes can
send too many
signals that
cause pain.
*
Lyrica is believed
to help calm the
damaged nerves
Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Ask your doctor if Lyrica can help you.
IMPORTANT FACTS
(LEER-i-kah)
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
LYRICA may cause serious allergic reactions.
Call your doctor right away if you think you have any of the
following symptoms of a serious allergic reaction:
Swelling of the face, mouth, lips, gums, tongue or neck
Have any trouble breathing
Other allergic reactions include rash, hives and blisters
LYRICA may make you feel dizzy or sleepy.
Do not drive a car, work with machines, or do other
dangerous things until you are sure you will be alert. Ask your
doctor when it is okay to do these things.
LYRICA may cause problems with your eyesight, including blurry vision.
Call your doctor if you have any changes in your eyesight.
ABOUT LYRICA
LYRICA is a prescription medicine used to treat:
Nerve pain from diabetes and nerve pain that continues after
the rash from shingles heals
This pain can be sharp or burning. It can feel like tingling,
shooting, or numbness.
Fibromyalgia, a condition which includes widespread muscle
pain and difficulty performing daily activities
Some people taking LYRICA had less pain by the end of the
first week. LYRICA may not work for everyone.
WHO IS LYRICA FOR?
Who can take LYRICA:
Adults 18 years or older with Fibromyalgia, nerve pain from
diabetes, or pain after shingles
Who should NOT take LYRICA:
Anyone who is allergic to anything in LYRICA
LYRICAhas not been studied in children under 18 years of age.
POSSIBLE SIDE EFFECTS OF LYRICA
LYRICA may cause serious side effects, including:
Serious allergic reactions. See Important Safety Information
About LYRICA for a complete description of the symptoms of a
serious allergic reaction.
Dizziness and sleepiness
Eyesight problems including blurry vision
Weight gain and swelling of hands and feet. Weight gain
may affect control of diabetes. Weight gain and swelling can
be serious for people with heart problems.
Unexplained muscle pain, soreness, or weakness along with a
fever or tired feeling
Skin sores. LYRICAcaused skin sores in animals. Although skin
sores were not seen in studies in people, 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.
If you have any of these symptoms, tell your doctor right away.
The most common side effects of LYRICA are:
Dizziness Feeling high
Sleepiness Swelling of hands and feet
Weight gain Balance problems
Blurry vision Trouble concentrating
Dry mouth Increased appetite
Constipation
You may have a higher chance of swelling, hives or gaining
weight if you are taking certain diabetes medicines or
angiotensin converting enzyme (ACE) inhibitors with LYRICA.
Medicines that already make you sleepy or dizzy may make you
feel more sleepy or dizzy with LYRICA.
HOWTOTAKE LYRICA
Do:
Take LYRICA exactly as your doctor tells you. Your
doctor may tell you to take it 2 or 3 times a day.
Take LYRICA with or without food.
Dont:
Do not drive a car or use machines if you feel dizzy or sleepy
while taking LYRICA.
Do not drink alcohol or use other medicines that
make you sleepy while taking LYRICA.
Do not change the dose or stop LYRICA suddenly.
You may have headaches, nausea, diarrhea, or trouble sleeping
if you stop taking LYRICA suddenly.
Do not start any new medicines without first talking
to your doctor.
NEED MORE INFORMATION?
Ask your doctor or pharmacist. This is only a brief summary of
important information.
Go to www.lyrica.com or call:
For Nerve Pain: 1-888-9-LYRICA (1-888-959-7422).
For Fibromyalgia: 1-888-5-LYRICA (1-888-559-7422).
Uninsured? Need help paying for Pfizer
medicines? Pfizer has programs that
can help. Call 1-866-706-2400 or visit
www.PfizerHelpfulAnswers.com.
PARKEDAVIS, Division of Pfizer Inc., New York, NY 10017
2008 Pfizer Inc. All rights reserved. Printed in the USA.
PBIF Rev. 1, April 2008
*Avandia is a registered trademark of GlaxoSmithKline.
**Actos is a registered trademark of Takeda Chemicals Industries, Ltd., and
is used under license by Takeda Pharmaceuticals of America, Inc., and
Eli Lilly and Co.
Rx only
BEFORE STARTING LYRICA
Tell your doctor about all your medical conditions.
Tell your doctor if you:
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 drugs or alcohol. LYRICA may cause some
people to feel high.
Are either a man or woman planning to have children or a
woman who is breast-feeding, pregnant, or may become
pregnant. It is not known if LYRICA may decrease male
fertility, pass into breast milk, or if it can 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-the-
counter medicines, vitamins, and herbal products. Tell your
doctor if you take:
Avandia
(rosiglitazone)
*
or Actos
(pioglitazone)
**
for diabetes. You may have a higher chance of weight gain or
swelling if these medicines are taken with LYRICA.
Angiotensin converting enzyme (ACE) inhibitors
Narcotic pain medicines (such as oxycodone), tranquilizers or
medicines for anxiety (such as lorazepam). You may have a
higher chance for dizziness and sleepiness if these medicines
are taken with LYRICA.
Any medicines that make you sleepy
COOK
SMART spice rack
its dill-icious!
Easy to grow and even easier to love, dills the key to these
zesty homemade pickles
DIDYOUKNOW?
A perennial plant,
dill leaves and dried
dill weed are herbs,
while dill seeds are
considered a spice.
TASTE & AROMA:
Similar to caraway,
dill is aromatic and
distinct, especially
when used to en-
hance the flavor
of salmon.
GROWIT!
Dill thrives in hot,
sunny weather and
is not picky about
soil. This herb
spreads quickly,
so plant it in a
container on your
patio.
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JUNE/JULY2009 tasteofhome.com_53 TOH FIELD EDITOR
In a large resealable plastic bag,
combine the first seven ingredients;
add the chicken. Seal bag and turn
to coat; refrigerate for at least 5
hours.
Drain and discard marinade. Pre-
pare grill for indirect heat, using
a drip pan. Place chicken skin side
down on grill rack. Grill, covered,
over indirect medium heat for 40-
50 minutes or until a meat ther-
mometer reads 170.
romano basil
turkey breast
PREP: 15 MIN. GRILL 1 HOUR+ STANDING
YIELD: 8 SERVINGS
Darlene Markham
ROCHESTER, NY
Guests will be impressed when
you slice this golden, grilled turkey
breast, dressed up with a flavorful
layer of basil and cheese under the
skin.
4 oz. Romano cheese, cubed
1/2 cup fresh basil leaves, torn
4 lemon slices
4 garlic cloves, minced
1 bone-in turkey breast (4 to 5 lbs.)
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine the cheese, basil, lemon
slices and garlic. With fingers, care-
fully loosen skin from the turkey
breast; place mixture under the skin.
Secure skin to underside of breast
with toothpicks. Rub skin with oil
and sprinkle with salt and pepper.
Prepare grill for indirect heat, using
a drip pan. Place turkey over drip
pan. Grill, covered, over indirect
medium heat for 1 to 1-1/2 hours
or until a meat thermometer reads
170 and juices run clear. Cover
and let stand for 10 minutes before
slicing.
teriyaki grilled chicken
PREP: 10MIN. + MARINATING
GRILL: 40 MIN. YIELD: 6 SERVINGS
Jennifer Nichols // TUCSON, AZ
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbsp. plus 1-1/2 tsp. honey
2 Tbsp. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh gingerroot
6 bone-in chicken breast halves
(8 oz. each)
Heres a
super recipe
youcanuse
withany
chicken
pieces you
like. Marinate
the chicken
overnight for
wonderful
flavor.
Jennifer Nichols
TUCSON, AZ
54_tasteofhome.com JUNE/JULY2009
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Y
MARINADES
Marinades that contain an acid, such as citrus juice, wine,
vinegar, buttermilk or yogurt, penetrate the meat, adding
both flavor and tenderness.
Its best to use acid-based marinades on tough cuts of
beef for at least 6 hours and no more than 24 hours. If you
use the marinade on a tender cut, marinate for 15 minutes
to 2 hours. In either case, if you marinate too long, the
meat will be mushy.
If you plan to baste meat with the marinade while
grilling, do not use leftover marinade that raw meat was
soaking in. Set some aside beforehand.
Here are a few combinations of ingredients that work
well together as marinades:
Spice it up!
ITS EASY TO TURN A LESS EXPENSIVE CUT OF MEAT
INTO A DISH THAT TASTES LIKE A MILLION BUCKS
blue cheese
flank steak
PREP: 10MIN. + MARINATING
COOK: 10 MIN. YIELD: 4 SERVINGS
Laurie Nudo // THE WOODLANDS, TX
1 medium onion, sliced
1 garlic clove, peeled and sliced
1/3 cup water
1/3 cup white wine vinegar
2 Tbsp. reduced-sodium soy sauce
1/2 tsp. coarsely ground pepper
1 beef flank steak (1 lb.)
1/2 cup crumbled blue cheese
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VALUE MENUS!
MORNING STAR FARMS
daddy-o!
In honor of
Fathers Day,
we salute dads
who like to cook.
Meet a few of them
here, and get
a taste of their
family-pleasing
favorites
mexican salsa
PREP: 40 MIN. YIELD: 3-1/2 CUPS
Roger Stenman // BATAVIA, IL
In the summertime, I love to make
this zippy salsa with fresh tomatoes
and peppers from my garden.
3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 oz., one 14-1/2 oz.)
whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2 tsp. salt
Tortilla chips
Heat a small ungreased cast iron
skillet over high heat. With a small
sharp knife, pierce jalapenos; add to
hot skillet. Cook for 15-20 minutes
or until peppers are blistered and
blackened, turning occasionally.
Immediately place jalapenos in a
small bowl; cover and let stand for
20 minutes. Peel off and discard
charred skins. Remove stems and
seeds.
Place onion and garlic in a food
processor; cover and pulse four
times. Add the tomatoes, cilantro,
salt and jalapenos. Cover and
process until desired consistency.
Chill until serving. Serve with chips.
Nutrition Facts: 1/4 cup (calculated without chips)
equals 23 calories, trace fat (trace saturated fat), 0 cho-
lesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g
protein.
EDITORS NOTE: When cutting hot peppers,
disposable gloves are recommended. Avoid
touching your face.
Fresh fruit
and whipped
cream dress
up this tender
pound cakea
winner with
my family and
friends.
Richard Hogg
cream cheese
pound cake
PREP: 25 MIN. BAKE: 50MIN. + COOLING
YIELD: 16 SERVINGS
Richard Hogg // ANDERSON, SC
1-1/2 cups butter, softened
1 pkg. (8 oz.) cream cheese,
softened
3 cups sugar
6 eggs
2 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Confectioners sugar, sliced fresh
strawberries and whipped cream,
optional
In a large bowl, cream the butter,
cream cheese and sugar until light
and fluffy. Add eggs, one at a time,
beating well after each addition.
Beat in extracts. Combine the flour,
baking powder and salt; beat into
creamed mixture until blended.
Pour into a greased and floured 10-
in. fluted tube pan. Bake at 325 for
50-60 minutes or until a toothpick
inserted near the center comes out
clean. Cool for 10 minutes before
removing from pan to a wire rack
to cool completely. Garnish with
confectioners sugar, strawberries.
Richard Hogg
ANDERSON, SC
Wife Janice; Kendra
(13), Logan (10)
My passion is
desserts. It wasnt
until several years
ago, while looking
at a cookbook, that
I decided to make
one myself. It turned
out pretty good, and
now I regularly make
desserts for family
occasions, church
suppers and get-
togethers at work.
Roger Stenman
BATAVIA, IL
Wife Cathy; Charles
(9), Ellie (5), Maya (2)
I married into a
Hispanic family of
good cooks who
have shared their
recipes. Now I love
to cook Mexican. I
also like to bake
breads and pies.
JUNE/JULY2009 tasteofhome.com_59
The flavor you love, now in a thicker sauce. Perfect for dipping and topping.
T
62_tasteofhome.com JUNE/JULY2009
braided pork
tenderloins
PREP: 30MIN. + MARINATING
GRILL: 10MIN.
YIELD: 8 SERVINGS (3/4 CUP SAUCE)
Jim Rude // JANESVILLE, WI
2 pork tenderloins (1 lb. each)
1/2 cup mango nectar
1/4 cup plus 1 Tbsp. spiced rum or
additional mango nectar, divided
2 Tbsp. olive oil
2 Tbsp. Caribbean jerk seasoning,
divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 Tbsp. heavy whipping cream
Cut tenderloins in half lengthwise;
cut each half into three strips to
within 1-in. of one end. In a large
resealable plastic bag, combine the
mango nectar, 1/4 cup rum, oil, 1
Tbsp. jerk seasoning and garlic; add
the pork. Seal bag and turn to coat;
refrigerate for up to 4 hours.
Drain and discard marinade. Place
tenderloin halves on a clean cutting
board and braid; secure loose ends
with toothpicks. Sprinkle with re-
maining jerk seasoning.
Grill braids, covered, over medium
heat for 8-10 minutes or until a
meat thermometer reads 160,
turning once. Discard toothpicks.
Let stand for 5 minutes before
slicing.
Meanwhile, place the chopped
mango, cream and remaining rum
in a food processor. Cover and
process until smooth. Transfer to
a small saucepan; heat through.
Serve with pork.
cheese & parsnip
mashed potatoes
PREP: 20MIN. BAKE: 40MIN.
YIELD: 6 SERVINGS
Jim Rude // JANESVILLE, WI
Even my young kids will eat
parsnips in this dish! Everyone who
tastes it loves the rich, slightly smoky
flavor.
2 medium Yukon Gold potatoes
4 small red potatoes
3 medium parsnips, peeled and cut
into 1-in. pieces
2 bacon strips, cut into 1-in. pieces
2 Tbsp. butter, melted
1/4 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1/2 cup shredded Havarti cheese
1/2 cup shredded Parmesan cheese
1/2 cup heavy whipping cream,
warmed
1 Tbsp. minced chives
2 Tbsp. crumbled blue cheese
Scrub potatoes and cut into 1-in.
pieces; place in a large bowl. Add
the parsnips, bacon, butter, salt,
seasoned salt and pepper; toss to
coat. Transfer to a greased 15-in.
x 10-in. x 1-in. baking pan. Bake at
425 for 40-45 minutes or until
parsnips are tender, stirring once.
In a large bowl, mash the potato
mixture with Havarti cheese,
Parmesan cheese, cream and
chives. Stir in blue cheese.
penne & sausage
casseroles
PREP: 50MIN. BAKE: 30MIN.
YIELD: 2 CASSEROLES (8 SERVINGS EACH)
John Venturino // CONCORD, CA
1-1/2 lbs. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion, chopped
3 Tbsp. olive oil
6 garlic cloves, minced
1 Tbsp. dried oregano
1-1/2 cups dry red wine or beef
broth, divided
2 cans (14-1/2 oz. each) stewed
tomatoes, cut up
1 can (15 oz.) tomato sauce
1 cup beef broth
4 cups (16 oz.) shredded part-skim
mozzarella cheese
4 cups (16 oz.) shredded
fontina cheese
Minced fresh parsley, optional
Cook pasta according to package
directions. Meanwhile, in a Dutch
oven, cook sausage over medium
heat until no longer pink; drain and
set aside.
In the same Dutch oven, saute
mushrooms and onion in oil until
tender. Add garlic and oregano;
cook 1 minute longer. Stir in 1 cup
wine. Bring to a boil; cook until liq-
uid is reduced by half. Stir in the
tomatoes, tomato sauce, broth,
sausage and remaining wine. Bring
to a boil. Reduce heat; cover and
simmer for 15 minutes.
Drain pasta. Spread 1/2 cup sauce
in each of two greased 13-in. x 9-in.
baking dishes. Divide half of the
pasta between the dishes; top each
with 2-1/2 cups sauce and 1 cup
each of the cheeses. Repeat layers.
Cover and bake at 350 for 25 min-
utes. Uncover; bake 5-10 minutes
longer or until bubbly and cheese
is melted. Sprinkle with parsley if
desired.
John Venturino
CONCORD, CA
Wife Janet; Dominic
(19), Madeline (16)
Im the regular,
every night cook in
the family. To me,
cooking is about
paying attention to
the sounds, sights,
smells and tastes
that are going on in
the kitchen. That,
and taking time to
select really good,
fresh ingredients
and having their fla-
vors come through.
This hearty
casserole
feeds a lot
of people
and comes
together
quickly.
John Venturino
JUNE/JULY2009 tasteofhome.com_63 TOH FIELDEDITOR
By Lisa Henshall
WICHITA, KS
Whenever I hear anything about
mining, I think of my family history.
Tied firmly to it is a vivid childhood
memory of Mine Run Candy.
My parents grew up in Joplin, Mis-
souri, right on the edge of mining
country, and my grandfather Jess
actually worked in the mines years
ago. When going to visit my grand-
parents, wed drive past piles of
chat (the gravel-like residue from
mining) that rose like big, looming
mountains. To me, they were places
of wondersomething like a moon-
scape. On the way to Joplin, wed
stop at a candy store in the little
southeast Kansas town of Galena
to buy a pound or two of Mine Run
Candy. Bittersweet honeycomb cov-
ered with smooth milk chocolate, it
was the perfect treat!
Mine Run Candy and the chat
are completely tied together to me,
associated with thoughts of my
grandfather, my parents and trips
to their hometown. When I found
a recipe that resembled what I had
eaten all those years ago, I had to
try it out. I was thrilled when it
tasted just right. I hope you enjoy
this treat as much as I have. Its
candy with a real history!
CLOSE TOHOME
C E L E B R AT I N G T H E P E O P L E A R O U N D T H E TA S T E O F H O M E TA B L E
sweet
memories
To find Lisas recipe for Mine Run Candy, visit tasteofhome.com/mineruncandy
We used to
stop for good,
old-fashioned
homemade
candy onfamily
trips through
mining country.
Lisa Henshall
WICHITA, KS
64_tasteofhome.com JUNE/JULY2009
CLOSE TO
HOME
moms best
64_tasteofhome.com JUNE/JULY2009
RECALL YOUR MOMS BEST?
Send at least four recipes and background information to editors@
tasteofhome.com. If we feature your moms recipes, youll earn $75
Momhas a knack for remembering
everyones favorite foods, making each
personfeel special.
DANIELLE BRANDT //
For some cooks, prepar-
ing meals for a family of
five is enough. Not for
my mom, Darla Bakker.
When she wants some-
thing fun to do, she en-
tertains. She especially
enjoys hosting Sunday
brunches, summer pic-
nics and dinner parties
at our farm. One year,
she fixed a Mothers
Day brunch for a few
girlfriends and their
moms, setting the table
with pretty, pansy-deco-
rated dishes and yellow
accents. Each guest re-
ceived a potted pansy.
Mom has earned a
reputation as a great
cook and baker in our
small farming commu-
nity. But my dad, Jeff;
my sisters, Andrea and
Laura; and I have always
known it. When we were
growing up, she put
well-balanced, home-
cooked meals on the
table every night
always cooking from
scratch while working
full-time as a nurse. She
often relied on her slow
cooker and microwave
to have dinner ready on
time. Mom would try a
few new recipes every
week to keep cooking
and eating fun and
interesting.
She encouraged us
girls to try new recipes,
too, and see how much
fun reading a cookbook
can be. Mom even pub-
lished a cookbook. It
started as a computer
folder of recipes she
wanted to pass on to us
and grew to more than
300 recipes. It has sold
over 1,800 copies.
As a part-time regis-
tered nurse, I use her
cookbook almost daily to
provide nutritious meals
for my husband, Dean,
and our children, Garret,
6, and Elena, 2-1/2.
The summery meal
here is one of our fa-
vorites. I hope youll try it!
Danielle Brandt
with her mom,
Darla Bakker
RUTHTON, MN
shredded beef au jus
Danielle Brandt
My mom found this recipe in a farm journal soon after
she and Dad got married. The tender beef has been a
family favorite for years, and Dad requests it often.
rhubarb slush
Danielle Brandt
Sweet and refreshing, this pretty slush stores well in the
freezer, so you can have it on hand for summer guests.
Just thaw and add ginger ale or lemon-lime soda. Aah!
old-fashioned cherry torte
Danielle Brandt
When Mom was a girl, my great-grandma made this
easy dessert. Its sweet-salty combination of cherries,
meringue and a saltine crust is still a favorite today.
moms special potato salad
Danielle Brandt
A rich, creamy homemade dressing is the perfect
base for the potatoes, celery and onionand any other
ingredients you might want to add to this popular dish.
/
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PREP: 40 MIN. + FREEZING
YIELD: 22 SERVINGS (1 CUP EACH)
/
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R
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8 cups diced fresh or
frozen rhubarb
1 pkg. (16 oz.) frozen
unsweetened strawberries
3 cups sugar
8 cups water
1 pkg. (3 oz.) strawberry
gelatin
1/2 cup lemon juice
11 cups ginger ale, chilled
Rhubarb curls, optional
In a Dutch oven, bring the rhubarb, strawberries, sugar and water to
a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until
rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin
and lemon juice until dissolved.
Transfer to a freezer container and freeze, stirring occa-
sionally, until firm. May be frozen for up to 3 months.
To use frozen rhubarb mixture: In a punch bowl or sev-
eral pitchers, combine equal amounts of rhubarb mixture
and ginger ale. Or for one serving, combine 1/2 cup
rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish
with rhubarb curls if desired. Serve immediately.
tasteofhome.com tasteofhome.com
Cut roast in half and place in a 4- or 5-qt. slowcooker. Combine the
water, bouillon granules and seasonings; pour over the beef.
Cover and cook on lowfor 6-8 hours or until meat is tender. Remove
beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat
through. Using a slotted spoon, place 1/2 cup on each bun. Serve
with additional cooking liquid on the side.
1 boneless beef chuck
roast (3 lbs.)
2 cups water
2 tsp. beef bouillon
granules
1-1/2 tsp. dried oregano
1 tsp. garlic salt
1 tsp. seasoned salt
1/4 tsp. dried rosemary,
crushed
8 hamburger buns, split
PREP: 10 MIN. COOK: 6 HOURS
YIELD: 8 SERVINGS
PREP: 30 MIN. COOK: 20 MIN. + CHILLING
YIELD: 18 SERVINGS (3/4 CUP EACH)
/
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DRESSING:
3 eggs
1/2 cup sugar
1/2 cup cider vinegar
3 Tbsp. heavy whipping
cream
2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled
and cubed (about 10
large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double boiler or metal bowl over simmering water, constantly
whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until
mixture reaches 160 or is thick enough to coat the back of a metal
spoon. Remove from the heat; cool to room temperature. Fold in
mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
until tender. Drain and cool to room temperature. In a large bowl,
combine the potatoes, celery and onion. Add dressing and pepper
if desired; stir until blended. Chill until serving.
Editors Note:
If using frozen
rhubarb, mea-
sure rhubarb
while still frozen,
then thaw com-
pletely. Drain in
a colander, but
do not press
liquid out.
tasteofhome.com tasteofhome.com
Combine cracker crumbs and butter; press onto the bottom of a
greased 13-in. x 9-in. baking dish.
In a large bowl, beat the egg whites, vinegar and vanilla on medium
speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a
time, on high until stiff glossy peaks form and sugar is dissolved.
Spread meringue evenly over crust. Bake at 400 for 10 minutes or
until golden brown. Cool completely on a wire rack.
Spread pie filling over meringue. Top with whipped cream. Refrig-
erate for at least 2 hours.
1 cup crushed saltines
1/2 cup butter, melted
4 egg whites
1 tsp. white vinegar
1 tsp. vanilla extract
1/2 cup sugar
1 can (21 oz.) cherry
pie filling
1-3/4 cups heavy
whipping cream,
whipped
PREP: 30 MIN. + CHILLING
YIELD: 12 SERVINGS
66_tasteofhome.com JUNE/JULY2009
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Sample mouthwatering Taste of Home recipes made with the freshest local ingredients.
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Money-saving secrets
for chemical-free lawns,
healthy veggie gardens
and beautiful blooms.
50best plant picks for
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Thrifty ideas for recy-
cling everyday items.
Dollar-savvy projects
that you can do in a day!
Lookfor GardeningGreen
for Less wherever
magazinesaresold!
DONT
MISSIT!
Grilled Tilapia with Pineapple
Salsa*$1.81........................................56
Ham & Sweet Potato Kabobs
$2.28..........................................................54
Marinated Chuck Steak
$1.33...........................................................52
Penne & Sausage Casseroles
$1.75...........................................................62
Pronto Vegetarian Peppers*
$3.07..........................................................28
Romano Basil Turkey Breast
$1.83...........................................................53
Summertime Spaghetti Sauce*
$2.02..........................................................41
Teriyaki Grilled Chicken
$1.52...........................................................53
SALADS &
DRESSINGS
Arugula Summer Salad*
77 ............................................................69
Fabulous Fruit Salad91.........48
Garden Chickpea Salad
$3.00.........................................................32
Grilled Greek Potato Salad*
79 .............................................................16
Italian Garden Salad$1.33......19
Mediterranean Salad*52......17
Moms Special Potato Salad
45 .............................................................65
South-of-the-Border Caprese
Salad$1.23..........................................41
Sweet Onion, Tomato & Cuke
Salad94............................................36
SANDWICHES &
WRAPS
Crab Toast$2.11.............................43
Fresh Mozzarella Sandwiches
$2.10...........................................................36
Mexican Lettuce Wraps*
$1.47...........................................................28
Shredded Beef Au Jus
$1.68..........................................................65
SIDE DISHES
Calico Beans66...........................17
Cheese & Parsnip Mashed
Potatoes$1.87.................................62
Country-Style Tomatoes
84 .............................................................41
SOUPS, STEWS &
CHILI
Chilled Melon Soup*99......48
Roasted Tomato Soup with
Fresh Basil*$1.36..........................69
Yellow Tomato Soup with Goat
Cheese Croutons$3.13............45
COOKINGFOR 2?
As a bonus, our Test Kitchen
has paired down more recipes
from this issue. Find their
serves 2 versions at tasteof
home.com/plus
Flounder with Shrimp
Stuffing, 69
Fresh Mozzarella
Sandwiches, 36
Grilled Country-Style
Ribs, 50
Grilled Tilapia with Pineapple
Salsa, 56
Ham & Sweet Potato
Kabobs, 54
Roasted Tomato Soup with
Fresh Basil, 69
APPETIZERS &
SNACKS
Festive Shrimp Tarts29.........24
Fried Clams78.............................12
Mediterranean Tomato
Bites42..............................................41
Microwave Potato
Chips33............................................37
Thai Steak Skewers99...........24
Tomato-Jalapeno
Granita*43.....................................45
BEVERAGES
Berry Splash Smoothies*
$1.50...........................................................31
Lemony Cooler34....................19
Rhubarb Slush47.......................65
Watermelon Sherbet
Smoothies*98.............................49
BREADS, MUFFINS
& ROLLS
Tomato & Brie Focaccia
72 .............................................................45
BREAKFAST
Batter-Be-Good-To-Me
Pancakes*$1.91..............................26
Creamy Breakfast Muesli with
Yogurt and Berries*$3.01 .......27
CONDIMENTS
Garden Tomato Relish*
18 .............................................................43
Mexican Salsa*19......................59
*RECIPE INCLUDES NUTRITION FACTS
NOTED COST IS PRICE PER SERVING
RECIPE INDEX
JUNE/JULY 09
54
Vol. 17, No. 3, June/July 2009 Reiman Media Group Inc. 2009. TASTE OF HOME (ISSN 1071-5878)
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yourself. (For recipe contest en-
tries, please follow the directions
on page 40.)
3. After you send materials, please
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ume, it can take our small staff
several months to review materials.
We may hold your material with-
out informing you, but we will let
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you submitted. Materials that
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be considered for our Web sites,
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4. By submitting material for pub-
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Group, Inc., its parent company,
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cluding your name, hometown
and state. We reserve the right to
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the material in any medium and in
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32 62 21
ON THE WEB
Presto Black Bean & Corn
Salsa*36...........................................45
Refrigerator Dill Pickles
25 .............................................................35
Watermelon Salsa*28...........48
DESSERTS
Cakes &Tortes
Americas Birthday Cake
$1.15...........................................................20
Berry Cheese Torte72............21
Cream Cheese Pound Cake
36 .............................................................59
Lemon Blueberry Shortcakes
66 ..............................................................21
Old-Fashioned Cherry Torte
52 .............................................................65
Cookies &Bars
Italian Cookies*7.......................69
Peanutty Candy Bars39.......74
Miscellaneous
1-2-3 Blackberry Sherbet*
92 ..............................................................21
Pies &Tarts
Frosty Coffee Pie$1.05...........38
MAINDISHES
Blue Cheese Flank Steak*
$2.30..........................................................55
Braided Pork Tenderloins
$2.41...........................................................62
Bruschetta Pizza$1.60.............43
Cabernet Marinara Pasta
$1.73...........................................................43
Flounder with Shrimp Stuffing
$2.99.........................................................69
Grilled Country-Style Ribs
$2.12...........................................................50
Few people get to combine their
two loves into something that
makes a difference. Mary Schmit-
tinger is one of the lucky ones.
Her love of baking and dogs has
helped further a cause thats
close to her heart.
After adopting a golden re-
triever from a local dog rescue
group, Mary and several members
of the group started their own
rescue, Wisconsin Adopt A Golden
Retriever. The nonprofit group,
run by volunteers, provides new
beginnings to unwanted dogs
that have been surrendered or
abandoned. Last year, 167 of the
family-friendly canines were
rescued and placed into foster or
long-term homes. WAAGR esti-
mates the cost of placing each
dog is more than $500.
Since WAAGR relies solely on
donations, the group holds many
fund-raisers to cover veterinary
bills and other costs of running
the rescue. Thats where Marys
knack for baking comes in. In ad-
dition to serving as director and
home visit coordinator for the
group, Mary has been baking for
fund-raisers since 2004. She
knows what goodies will sell the
best. Homemade cookies, quick
breads, Amish friendship bread
and her chewy Peanutty Candy
Bars are usually gone in a flash.
It takes a lot of work to make
the group successful, says Mary,
but being able to place a scared,
unwanted dog in a loving home
makes it all worthwhile.
CLOSE TO
HOME
pet project
This fund-raisers mission has truly gone to the dogs
CARE
TOSHARE?
Submit your own
experiences, read
other stories and
join the Cooks
Who Care com-
munity at cooks
whocare.com
peanutty candy bars
PREP: 15 MIN. BAKE: 15 MIN. + CHILLING
YIELD: 2 DOZEN
Mary Schmittinger // COLGATE, WI
4 cups quick-cooking oats
1 cup packed brown sugar
2/3 cup butter, melted
1/2 cup plus 2/3 cup peanut
butter, divided
1/2 cup light corn syrup
1 tsp. vanilla extract
1 pkg. (11 oz.) butterscotch chips
1 cup (6 oz.) semisweet
chocolate chips
1 cup chopped salted peanuts
In a large bowl, combine the oats,
brown sugar, butter, 1/2 cup peanut
butter, corn syrup and vanilla. Press
into a greased 13-in. x 9-in. baking
pan. Bake at 375 for 12-14 minutes
or until mixture is bubbly around
the edges.
In a microwave-safe bowl, melt but-
terscotch and chocolate chips; stir
until smooth. Stir in peanuts and re-
maining peanut butter; spread over
the oat mixture. Refrigerate for at
least 1 hour before cutting.
EDITORS NOTE: Reduced-fat or generic
brands of peanut butter are not recommended
for this recipe.
Mary Schmittinger
COLGATE, WI
Being able
to place
a scared,
unwanted
dog ina
loving home
makes it all
worthwhile.
ON THE WEB
Nothing less than 100
%
hing less than 100
%%
NNthi t NNN
2009 IBC
Nothi
ng
les than 100%
That
s our
p
romi e.
Every sl
i
ce of Nature Pri e Bread
is baked the wa
y
nature intende .
10
0
% natural.
Never any art
i
icial flavors.
No tran fats.
Jus
t
the purest , mo t del
i
cious
ingredients nature ha to of er.
And all our breads are made
without high fructose corn syrup.
hats our promise. That o
u
r pri e.
Dono cheese can be found in your grocers specialty cheese department. For more recipes, please visit www.dofinousa.com
Pasta with Chicken and Broccoli
6 oz. Dono Havarti, shredded 3 tbsp. red chili pepper, coarsely chopped
4 tbsp. butter 3 small garlic cloves, chopped
1 lb. chicken breasts, sliced 3/4 tsp. salt
2 cups broccoli orets 1 16 oz. box spaghetti
Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken
and brown, approximately 3 minutes. Remove from pan. Melt the rest of the
butter and add broccoli, chili pepper and garlic; saut approximately 1 min-
ute. Return the meat to the pan and season with salt. Fry for another minute.
Cook pasta according to package directions and drain. Serve chicken and
broccoli mixture on pasta and top with shredded cheese. Makes 6 servings.
Dono Havarti is a mild, buttery, slightly nutty avored, all natural cheese, renowned
as a beautiful addition to almost any dish. All Dono cheeses are traditionally crafted in
Wisconsin using rBST-free milk from local farmers.
Havartis Danish heritage and time-honored traditions of great cheese-making are evident in
this wonderfully delicious cheese. Youll enjoy a glorious sensation of avor and a nurturing
texture with every bite. So, no matter what you make, Dono Havarti makes it better.
Dono havarti adds so much to recipes,
families nish meals in record time!
* No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.