45

Monkeying Around

April/May 2007
Tasty Twists 18 on Ground Beef

10

Editor’s Favorite Meal

Served on

Features
5 Nothin’ Beats Mom’s Cookin’
A tasty tribute of family specialties

Our Cover...
Special Mocha Cupcakes, Lemon Curd Cupcakes and Berry-Topped White Cupcakes are all on p. 27.
APRIL/MAY 2007 $3.99 U.S./$4.99 Canada

25 The Great Cupcake Challenge!
Terrific top 12 from our contest

#

1

Cooking Magazine in the World!

cupcakes! cupcakes
12 Prize-Winners, ating Decorating Tips
...and more!

cra cra crazyfor

12 A Complete Meal in Minutes

44 Barnyard Bash

Cute cupcake critters “on the farm” Try this trio of fancy finales

Timeless Recipes from Trusted Home Cooks

Catch up with tasty baked fish Race-day snacks that go the distance

14 Kentucky Derby Treats
s: cupcake bonus
ONTHEWEB

52 Elegant Desserts
New!

59 TOH Plans “Cook’s Tour” 18 Twists on Ground Beef
plu

Meaty main dishes are sure to satisfy

Join us for a Slice of California Readers recall good times in the kitchen

22 Appetizers & Snacks
Goodies for graduations, spring parties

66 Kitchen Memories

Departments
Time-Saving Tips New Recipe Contest Touring Country Kitchens 13 43 46

Ask Our Test Kitchen Team 49 Our Family’s Favorite Grace 54 Does Anyone Have…? Stirring Comments 1,000 Taste of Home Field Editors Here’s Part of Our Staff 58 62 63 63 65 67

56 Cooking for One or Two 39 Cooking for a Crowd

Ted’s Toothpick Contest Recipe Index

PLUS Means More for You!
For subscriber-only BONUS recipes and features, visit www.tasteofhome.com/plus. You’ll find… • More “Meals in Minutes” • Great Ground Beef Dishes • Spice Up Your Meals • Crowd-Pleasers • Budget Dinners • On-Line Cupcake Cupboard

More Recipes
8 My Mom’s Best Meal
Not your everyday chicken and dumplings

10 Editor’s Favorite Meal
Saucy beef brisket’s on the menu

52 Elegant Desserts 21
Potluck Pleasers

16 Good Food That’s Good for You
Luscious, light, spring-fresh dishes

21 Potluck Pleasers
Appealing array for a luncheon buffet

24 Spice Things Up
Caraway adds robust note to breakfast

25 Clip & Keep Recipe Cards
Winning cupcakes and other fine food

45 Monkeying Around
Cupcake chimps—and more on the Web!

48 Feed Your Family for $1.96
Make the most of after-holiday ham

56 Cooking for One or Two
Three downsized entrees plus sides

Back Cover Bonus
Strawberry-filled cake roll is the star!

Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling Senior Recipe Editor Sue A. Jurack Recipe Editors Mary King, Christine Rukavena Assistant Editor Melissa Phaneuf Copy Editor S.K. Enk Editorial Assistants Jane Stasik, Mary Ann Koebernik Graphic Art Associate Ellen Lloyd Test Kitchen Manager Karen Scales Test Kitchen Home Economists Ann Liebergen, Peggy Fleming RD, Tina Johnson, Marie Parker, Annie Rose, Wendy Stenman, Amy Welk-Thieding RD; Contributing: Dot Vartan Test Kitchen Assistants Rita Krajcir, Kris Lehman, Sue Megonigle, Megan Taylor Recipe Asset Systems Manager Coleen Martin Photographers Rob Hagen (Senior), Dan Roberts, Jim Wieland, Lori Foy Senior Food Stylists Joylyn Trickel, Sarah Thompson Senior Set Stylist Jenny Bradley Vent Assistant Food Stylists Kaitlyn Besasie, Kate Baumann, Alynna Malson Photo Studio Coordinator Suzanne Kern President Barbara Newton Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope Vice President, Advertising Sponsorship Director J.P Perkins . Founder Roy Reiman

Behind the scenes at Taste of Home

Cupcakes caused a sweet commotion around here! It all started with
readers’ terrific response to our national recipe contest, confirming that cupcakes are the treat of choice for so many occasions. Busy baking for the judging, the TOH Test Kitchen used: • 108-1/2 cups of sugar (granulated, brown and confectioners’) • 63 cups of flour • 21 cups of chocolate (chips, baking cocoa and baking chocolate) • 10 pounds of butter • 7-1/2 dozen eggs. There were so many fabulous cupcakes that our judges chose the delectable dozen in the Clip & Keep section (p. 25) and then selected eight more runner-up recipes that you’ll find in our Taste of Home PLUS Web newsletter. See page 45 to learn how to access those prize-winners,as well as readers’cupcake-decorating tips and more. Also, cupcakes don’t get much cuter than the critters on pages 44-45. On a Roll with the Bookmobile Taste of Home gets a lot of mileage through libraries…particularly in St.Louis County,Missouri.“Your magazine is extremely popular in our bookmobiles,” writes Mary Anne Marjamaa, manager of extension services.“We have the largest fleet of bookmobiles in the country—10 mobile units that visit schools, nursing homes and communities. “Our staff (above) has many potlucks, with the ‘Bookmobile Bash’ being the biggest. Many Taste of Home recipes have made an appearance at our luncheons.” Another Mouth-Watering Library Story National Library Week is April 15-21, so what better time to mention another tasty tie? At the Thorntown (Indiana) Public Library,the Taste of Home Sampler group (below) gathers every other month for a bountiful buffet,says director Karen Niemeyer.“We began with each person providing a dish using a recipe from the current issue,but have since expanded to using any TOH issue,as well as Cooking for 2, Simple & Delicious and Light & Tasty.” Come Help Us Celebrate the Season! You’re invited to our charming village for the Spring Into Greendale celebration on Saturday, May 19. Festivities will include live music, a fashion show, craft fair, sidewalk sales and many in-store specials at the Reiman Publications Visitor Center and other unique shops.Click on “Visitor Center”at www.reimanpublications.com for more information. If you can’t make it that day, come another time soon! Send Us Your Stories About… • Meals from your church kitchen. We agree with Kathleen Jamieson, who writes from Calgary, Alberta,“Wouldn’t it be great for TOH to run some stories on various churches and organizations that utilize Taste of Home recipes?”Share yours at www.tasteofhome.com. See page 62 for Contributor Guidelines. Go ahead—catch our cupcake fever and enjoy the many other spring menu ideas in this issue! —The Taste of Home Staff
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Vol. 15, No. 2, April/May 2007 © Reiman Media Group, Inc., 2007. “TASTE OF HOME” (ISSN 10715878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. “Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and inquiries. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send address changes to Taste of Home, P .O. Box 992, Greendale WI 53129-0992.” Return undeliverable Canadian addresses to: Customer Service, P Box 905, Niagara Falls ON, L2E 7L1. .O. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P Box 5294, Harlan IA .O. 51593-0794. Allow 4-6 weeks. Questions About Your Subscription? Write to Taste of Home Customer Service, P Box 991, Greendale WI 53129-0991; call 1-800/344.O. 6913; or E-mail subscriberservices@reimanpub.com. 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. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. 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. Consumer Information: Reiman Publications may share information about you with reputable companies in 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 Box 991, Greendale WI 53129-0991. .O.

Taste of Home • April/May 2007

Mom’s Cookin’

Nothin’Beats

On these next few pages, Beef Rib Roast readers pay tribute to ❧ PREP: 15 min. their moms by sharing ❧ BAKE: 2 hours + standing dishes that captured “Our mom, Elizabeth Lorenz Abel, their taste buds... topped beef roast with bacon and onion,” says Betty Abel Jellencich from and their hearts. Utica, New York. “Whenever I prepare Chances are, these recipes it, I can’t help but reminisce about the will trigger cherished wonderful life she gave me and my childhood memories brothers.” 1 bone-in beef rib roast of your mom’s (4 to 5 pounds) mouth-watering 1 garlic clove, minced specialties. 1 teaspoon salt
www.tasteofhome.com

1/2 teaspoon pepper 1 small onion, sliced 6 to 8 bacon strips Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon. Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to warm serving platter. Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.

Mom’s Cookin’ continued…

5

Corn Bread Layered Salad (Previous page)
❧ PREP: 20 min. ❧ BAKE: 15 min. + cooling
“Her corn bread salad is so complete, it can be a meal in itself,” says Jody Miller from Oklahoma City, Oklahoma of her mother, Theresa Casper. “The recipe has been in our family for years and is great for potlucks.”
1 package (8-1/2 ounces) corn bread/muffin mix 6 green onions, chopped 1 medium green pepper, chopped 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) pinto beans, rinsed and drained 3/4 cup mayonnaise 3/4 cup sour cream 2 medium tomatoes, seeded and chopped 1/2 cup shredded cheddar cheese Prepare and bake corn bread according to package directions. Cool on a wire rack. Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings. 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups flaked coconut 1 cup chopped walnuts In a large mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 5-1/2 dozen. 1/3 cup shortening 2 eggs 1-1/2 teaspoons salt 4 to 5 cups all-purpose flour In a large mixing bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. Bake at 350° for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.

Food for Thought: The smell and taste of things remain poised a long time, like souls, ready to remind us... —Marcel Proust

Coconut Drop Cookies (Previous page)
❧ PREP: 25 min. ❧ BAKE: 15 min. per batch
Cathy Wilson from Midvale, Utah says her mom, Winnie Nash, added nutritious ingredients to recipes whenever she could. “Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example,” Cathy says.
1 cup shortening 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 cups old-fashioned oats

Featherlight Rolls (Previous page)
❧ PREP: 25 min. + rising ❧ BAKE: 15 min.
“Aptly named for their featherlight texture, these tender rolls from my mama, Louise Smart, were a favorite of family and friends alike,” writes Terri Duhon from Bryan, Texas. “They’re just as tasty the next day with a slice of cheese on each section of the cloverleaf.”
2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 1 tablespoon plus 1/3 cup sugar, divided 1 cup warm milk (110° to 115°)

Pressure-Cooker Pork Ribs (Above)
❧ PREP/TOTAL TIME: 25 min.
Enjoy melt-in-your-mouth ribs when you try this pressure-cooker recipe shared by field editor Paula Zsiray of Logan, Utah. “When I was younger, my mom, Doris Stephenson (in photo above), made these delicious spareribs for special Saturday dinners,” says Paula.
2 pounds boneless country-style pork ribs, cut into 2-inch chunks 1 teaspoon onion salt 1 teaspoon pepper

6

Bottom Rule

Taste of Home • April/May 2007

4 cups diced fresh or frozen rhubarb 1-1/2 cups sugar, divided 1/4 cup shortening 1 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 1215 minutes or until rhubarb is tender. Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 9-in. square baking dish. Pour the rhubarb mixture over the batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

the kitchen of Beverly Preston. “Mom’s blueberry salad was served at every holiday and celebration,” writes Beverly’s daughter, Sharon Hoefert from Greendale, Wisconsin. “Now, her grandchildren (in photo below) request it.”
2 packages (3 ounces each) grape gelatin 2 cups boiling water 1 can (21 ounces) blueberry pie filling 1 can (20 ounces) unsweetened crushed pineapple, undrained TOPPING: 1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup chopped walnuts In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. x 2-in. dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings.

1 teaspoon paprika 1 tablespoon vegetable oil 1 cup water 3 tablespoons ketchup 4-1/2 teaspoons white vinegar 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard 1/8 teaspoon celery seed Sprinkle the ribs with onion salt, pepper and paprika. In a pressure cooker, brown ribs in oil on all sides. Remove from the pressure cooker and drain. Return meat to the pressure cooker. Combine the remaining ingredients; pour over meat. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to mediumhigh and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired. Yield: 4 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).

Creamy Blueberry Gelatin Salad (Below)
❧ PREP: 30 min. + chilling
Plump blueberries and a fluffy topping star in this pretty, refreshing salad from

Old-Fashioned Rhubarb Pudding Cake (Above)
❧ PREP: 30 min. ❧ BAKE: 30 min. + cooling
“At 100 years old, my mom—Frances Beechner (in photo above) of Lincoln, Nebraska—still cooks, bakes, drives her own car and lives in her own home. She’s amazing!” relates Barbara Collins from Andover, Massachusetts. “And this is one of her best desserts.”

www.tasteofhome.com

My Mom’s Best Meal

Hungarian Chicken Paprikash, Spaetzle Dumplings, Sour Cream Cucumbers and Tart Cherry Lattice Pie are a tradition for Barbara Barocsi’s family.

By Pamela Eaton
Lambertville, Michigan

when you have a mom who can cook like mine does? My mom, Barbara Barocsi (shown at right), specializes in what restaurants like to call “homecooked” meals. On Sundays, you’ll often find me and my family dining at my parents’ house in Oregon, Ohio, a suburb of Toledo.We’re often Mom’s “testers”for the new recipes she tries out from Taste of Home. When my older sister,Cheryl,and I were growing up, Sunday dinner was typically meat, potatoes, salad, vegetables and rolls. Sunday was also the day Mom would write down her menus for the week ahead. She had a repertoire of meals that she repeated every 2 to 3 weeks. Although Mom worked full-time as a customer service rep when we were kids, she still enjoyed cooking dinner from scratch.And after dinner, she’d start the next night’s meal. A Family Tradition Her best meal—and my favorite—starts with Hungarian Chicken Paprikash,served with Spaetzle Dumplings. I always request it for my birthday, which is in August. Some years I have to wait because Mom doesn’t want to cook over a hot stove in the summer heat. Last year, she served it for Christmas. My mom learned to make the chicken and dumplings from the Hungarian women at her church.They serve it to about 300 people at an annual church dinner.To fix it at home, Mom had to cut down the recipe substantially. It’s been a tradition at our house to serve Sour Cream Cucumbers with the paprikash and spaetzle. This side dish is especially good during the summer when the cucumbers are fresh-picked from the garden. My favorite meal is not complete without a slice of Tart Cherry Lattice Pie, topped with vanilla
www.tasteofhome.com

Who needs to go to a restaurant

ice cream.Whenever Mom is invited to a party or potluck, everyone requests her homemade, double-crust fruit pies. My dad, Donald, grows apple, cherry and apricot trees in their backyard, so fruit is always plentiful. Mom freezes some of the fruit so she can make pies during the winter, too. She taught my dad, who’s retired from an Ohio gas company,to make the pie crust and fillings. Sometimes, I don’t know if my mom or my dad made a pie, because now they are both excellent pie makers. Generation to Generation Born and raised in Toledo,my mom learned her cooking skills from her mother. According to Mom, the secret to making food taste good is using onion,green pepper and celery for seasoning. Onion is our family’s favorite vegetable, and we especially enjoy green onions from Dad’s spring garden.We add onion to almost all of our salads, soups and main dishes. Mom has passed on her cooking wisdom to my sister and me. She prepares a lot of our favorite dishes from memory, so when I started my own family, I asked her to write down the ingredients and instructions to many of those dishes. Like my mom, I make a meal plan on Sunday so I can be ready for the upcoming week, since I work full-time. I’m a computer analyst at a local hospital. My husband, Robert, is a shipping manager at a competing hospital.We have two children, Matt, 7, and Kate, 5-1/2. We have Sunday dinner with my folks about once or twice a month during the winter. In the summer, however, the tables are turned, and my parents visit us at our cottage in Indiana. One thing doesn’t change, though. Mom still likes to do the cooking…and starts making her meal plan a week before she and Dad arrive. I’m happy to turn over kitchen duties to her because we all love her home-cooked meals. We hope you will, too!
You’ll find this mom’s recipes on page 35.

Recall Your Mom’s Best? If we feature your mom’s meal, you’ll earn $75.00. Send at least four recipes with background information. See Contributor Guidelines on page 62 or on our Web site to find out more.
9

Editor’s Favorite Meal

Meat-and-Potato Lovers’ Delight

North meets South in her tender brisket.

Beef Brisket with Mop Sauce, Grandma’s Honey Muffins, Tossed Salad with Carrot Dressing, Comforting Potato Casserole and Poppy Seed Cake have the stamp of approval from Darlis Wilfer’s family.

10

Taste of Home • February/March 2007

By Darlis Wilfer
West Bend, Wisconsin

and those who love to eat—I’m sharing a meal that’s great for a family gathering or a casual dinner party. My popular menu features Beef Brisket with Mop Sauce, Comforting Potato Casserole,Tossed Salad with Carrot Dressing, Grandma’s Honey Muffins and Poppy Seed Cake. As you will see,I’m not a gourmet cook…I just like to put a different twist on food that people enjoy. (You’ll find my recipes below and on page 33.) My husband,Chuck,and I have been married for 53 years. He’s a “meat-and-potatoes” guy, and I am fond of desserts.Three of our five children and their families live nearby, and we get together often for holidays and special occasions. I’m in my glory with a houseful of hungry folks to feed! What Kind of Sauce? Beef Brisket with Mop Sauce was quick to gain everyone’s approval.“You can make this again,Mom!”they agreed. Before settling in Georgia, our son Mike and daughter-in-law Sharon lived in Texas.There, we learned that mop sauce

For those who love to cook—

is traditionally prepared for Texas ranch-style barbecue in batches so large that it is brushed on the meat with a mop! But we love the zesty flavor of the sauce and think you will, too. Tossed Salad with Carrot Dressing always draws favorable comments. It tastes so fresh and is easy to mix up.We love going to the farmers market on Saturdays in summer and fall to buy fresh produce. I like to dress up homegrown lettuce with cut veggies, chow mein noodles, dried cranberries and shredded cabbage. Comforting Potato Casserole (recipe below left) was a dish I first tasted at a wedding reception,and I asked the caterer for the recipe. I make these snazzy potatoes often, as do our daughters, who appreciate that the recipe can be made ahead. Flavorful Hand-Me-Down I fondly remember my Grandma Wheeler making her honey muffins. We’d eat them fresh from the oven… nice and warm. Getting the correct measurements for her recipe was difficult because she used “a pinch of this”and “a handful of that,” and knew when there was enough flour because it “felt right.” Deciding which dessert recipe to add to my menu was difficult. I asked the family, and each one had a different suggestion. I chose old-fashioned Poppy Seed Cake. Tender and chock-full of poppy seeds, it has a yummy cream cheese frosting. I got the cake recipe from my longtime friend Mabel, who is of Finnish descent and bakes up a storm. Treasured Kitchen Traditions I’m from a German family in which the grandmothers and mothers took care to pass along cooking lore to their children.My mom,Lorraine, who’s 92,still remembers learning from her mom and grandmother.I’m now passing on those skills and cherished heritage recipes to my children and grandchildren. I love to take an old recipe, tweak it to my liking and mix new with old. Usually, the result is surprisingly compatible. Browsing through cookbooks and Taste of Home gives me plenty of new ideas.What a privilege to have been asked to be one of the magazine’s first field editors, in 1993. I want to thank the Taste of Home “family” for the many smiles you have brought to our dinner table. For when my family and friends enjoy my cooking, they are also complimenting the many fellow subscribers who have shared their recipes. I hope this meal of mine brings smiles and good eating to you!

“I love to take an old recipe, tweak it to my liking and mix new with old...”

Darlis Wilfer (left), granddaughter Katie and daughter Lauri get ready for family festivities.

Field Editor: Darlis Wilfer West Bend, Wisconsin Family: Darlis and husband Chuck have five children and 12 grandchildren. Now retired, he worked as a power company customer service representative. Job: Darlis has worked part-time for a catering company. Activities: Church work, Hurricane Katrina relief in Mississippi, Angel on My Shoulder cancer foundation. Hobbies: Playing piano, singing and art—“I love to paint barns.”
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Comforting Potato Casserole
❧ PREP: 10 min. ❧ BAKE: 1-1/2 hours
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 2 cups (16 ounces) sour cream 2 cups (8 ounces) shredded part-skim mozzarella cheese 5 green onions, sliced 1 package (32 ounces) frozen Southernstyle hash brown potatoes, thawed In a large bowl, combine the soup, sour cream, cheese and onions; stir in potatoes until coated. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.

www.tasteofhome.com

A Complete Meal in Minutes

Catch-Up Menu

Running behind? Then you need a quick-fix meal that’s ready to serve when
your family walks in the door. You won’t have to “fish” for compliments with this menu,which consists of three reader favorites.It’s not only ready in just 30 minutes— it’s full of great flavors, too. • Ruth Hayward’s colorful Strawberry-Bacon Spinach Salad is sweet and crunchy with a tangy dressing.“I made this recipe for our prayer group,and everyone enjoyed it,” Ruth writes from Lake Charles, Louisiana. • “An onion soup and sour cream mixture really adds zip to Busy-Day Baked Fish,” says Beverly Krueger of Yamhill, Oregon.“Your family would never guess that it’s so quick and easy to prepare.” • Field editor Marian Platt of Sequim,Washington shares her luscious Coffee Whip Dessert, a smooth and creamy finale fit for everyday meals or even special occasions…and it takes just minutes to prepare!

Time-Savers
On a Roll. Before opening a package of bacon, I roll it into a long tube to loosen the slices and keep them from sticking together. —Carolyn Griffin, Macon, Georgia It’s in the Bag. When a recipe calls for graham cracker crumbs and butter to be combined, I crush the crackers in a heavy-duty plastic bag, make an indentation in the crumbs and pour in the melted butter. Then I close the bag and shake to combine.There’s no bowl to clean and no messy hands. —Nonnie Strickler, Chilliwack, British Columbia Oil Spills. Sometimes bottles of oil leave a residue on cupboard shelves. I use paper-lined, aluminum cupcake holders as coasters under the bottles.They work for everything from sun-dried tomatoes to various herbed oils. —Paulette Sampson
Eau Claire, Wisconsin

Strawberry-Bacon Spinach Salad
❧ PREP/TOTAL TIME: 15 min.
1 package (6 ounces) fresh baby spinach 1 pint fresh strawberries, sliced 8 bacon strips, cooked and crumbled 1/4 cup chopped red onion 1/4 cup chopped walnuts 1 cup mayonnaise 1/2 cup sugar 1/4 cup raspberry vinegar In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl or pitcher, combine the mayonnaise, sugar and vinegar. Serve with salad. Yield: 6-8 servings.

then roll in the crumbs. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Drizzle with butter. Bake, uncovered, at 425° for 12 minutes. Sprinkle with Parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork. Yield: 6-8 servings.

Coffee Whip Dessert
❧ PREP/TOTAL TIME: 30 min.
1 cup water 2 tablespoons instant coffee granules 6-1/2 cups miniature marshmallows 1 cup heavy whipping cream Whipped cream and additional instant coffee granules, optional In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. In a small mixing bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired. Yield: 8 servings.

Curly Cue. If you have trouble making chocolate curls, try using a large milk chocolate bar and shaving the curls with a vegetable peeler. —Jill Fellows
Coventry, Connecticut

Busy-Day Baked Fish
❧ PREP/TOTAL TIME: 30 min.
1 cup (8 ounces) sour cream 2 tablespoons onion soup mix 1-1/2 cups seasoned bread crumbs 2-1/2 pounds fresh or frozen fish fillets, thawed 1/4 cup butter, melted 1/3 cup shredded Parmesan cheese In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces; coat with the sour cream mixture,

Plan Ahead. Before I leave for work in the morning, I pull my recipes and get out the ingredients, bowls, spoons, whisks and so on for preparing the evening meal. I place them in one spot on the counter, so everything is ready when I get home.The only ingredients I don’t put out are the ones that must be refrigerated or kept frozen.It really saves time! —Chris Eilerts, Tulsa, Oklahoma Instant Breadsticks. When I have extra hot dog buns,I split them down the middle, spread with garlic butter on each side and sprinkle with Parmesan cheese. Then I pop them in the oven till hot, and I have breadsticks for dinner in no time. —Sarah Woodruff, Austin, Texas HAVE A TIME-SAVING TIP? To share a handy kitchen shortcut you rely on to save time, visit our Contributor Guidelines on page 62.

QUICK! We want your favorite fast-to-fix recipes. Visit our Web site, www.taste ofhome.com, or see page 62 for Contributor Guidelines.

In a hurry? For another quick complete-meal menu and time-saving tips, visit www.tasteofhome.com/plus.

www.tasteofhome.com

13

Getting in the Theme of Things

While Thoroughbreds “run for the roses,” fans can graze in style.
to Louisville this May, you might want to host a Kentucky Derby party of your own. Raceday treats from two TOH readers—Annette Grahl and Emily Baldwin—will help you set the scene. Annette, shown at right, owns Scottwood Bed & Breakfast in Midway, Kentucky, about an hour’s drive from the famous Churchill Downs racetrack.“As you might expect, we get plenty of business during race weekend,” she says. “I serve our guests pecan-topped Brie, grits with shrimp, fresh asparagus dishes and Mini Hot Browns, my version of a traditional Derby specialty.

If you can’t make it

“The celebrated Hot Brown open-faced sandwich was dreamed up by the chef of the Brown Hotel in Louisville in the 1920s,”Annette relates.“I make a smaller version, with juicy turkey slices and crispy bacon, piled on toasted rye bread and topped with a rich cheese sauce. “Another Derby cornerstone, the mint julep, normally has a healthy dose of Kentucky bourbon,” says Annette.“But I concocted an alcohol-free recipe so all ages can enjoy the fresh mint, tangy lemon and ginger ale fizz. Served in chilled stainless steel glasses,Mock Mint Julep makes for pleasant sipping.” On race day, the Grahls’ bed-and-breakfast guests (below) cast their votes for the winning horse.“When we return from the race, the champion ‘betters’ are presented with bourbon chocolates,” adds Annette. Derby Spirit Goes West Raised in Kentucky, Emily, far right, moved to Fort Collins, Colorado and discovered,“My friends here had never been to

a Kentucky Derby party. So I hosted one for them. “All of the race-day ‘spectators’ were delighted with my Southern-style spread, which included barbecue chicken, biscuits, potato salad and baked beans. “For an exciting finish, I made Kentucky Derby Pecan Pie, a lusciously dense dessert. Its smooth chocolate filling and the toasted pecans are definitely a winning pair. “I also served a Pretzel Horseshoe.Youngsters at the party loved its fun horseshoe shape, and the crunchy, sweet ’n’ salty taste appeals to all ages. “Waiting for the big race on TV, the kids had a grand time playing ‘pin the tail on the horse,’ and we adults placed our bets. The winners roped in both 100 Grand candy bars and homemade horseshoe magnets.” Thanks to Annette and Emily for sharing their recipes that “go the distance”!

1 cup (4 ounces) shredded Swiss cheese 18 slices snack rye bread 6 ounces sliced deli turkey 1 small onion, thinly sliced and separated into rings

Mock Mint Julep
❧ PREP: 15 min. + standing
2 cups cold water 1-1/2 cups sugar 3/4 cup lemon juice 6 mint sprigs 5 cups ice cubes 2-1/2 cups ginger ale, chilled Lemon slices and additional mint, optional In a bowl, combine the water, sugar, lemon juice and mint; stir well. Let stand for at least 45 minutes. Strain and discard mint. Place ice cubes in two 2-qt. pitchers; add half of the lemon mixture and ginger ale to each. Garnish with lemon and mint if desired. Yield: 13 servings (about 3 quarts).

5 bacon strips, cooked and crumbled 2 tablespoons minced fresh parsley In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

brown sugar, vanilla and salt. Stir in pecans and chocolate chips. Pour into pastry shell. Cover edges with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Pretzel Horseshoes
❧ PREP: 20 min. + cooling
1 package (16 ounces) large marshmallows 3 tablespoons butter, cubed 4 cups crushed pretzels 1 cup semisweet chocolate chips 1/2 cup butterscotch chips Place two 5-in.-diameter bowls upside down in the center of two 9-in. round pans; coat bowls and pans with nonstick cooking spray. In a large microwave-safe bowl, melt marshmallows and butter on high for 1 minute. Stir in pretzels. Quickly add chips; stir gently until coated. Divide mixture in half. Press one portion evenly into one prepared pan. Shape into a horseshoe by forming mixture around bowl, leaving a 4-in. opening at one end. Repeat with remaining mixture. Cool for 15 minutes. Remove bowls. Run a knife around edges of pans to loosen. Invert each onto a serving platter. Reshape horseshoes by gently spreading sides apart to elongate if necessary. Cool completely. Yield: 2 horseshoes (14 servings each).

Kentucky Derby Pecan Pie
❧ PREP: 10 min. ❧ BAKE: 35 min. + cooling
3 eggs, lightly beaten 1 cup light corn syrup 1/2 cup packed brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup chopped pecans 1 cup (6 ounces) semisweet chocolate chips 1 unbaked pastry shell (9 inches) In a small bowl, whisk the eggs, corn syrup,

Mini Hot Browns
❧ PREP/TOTAL TIME: 30 min.
1 teaspoon chicken bouillon granules 1/4 cup boiling water 3 tablespoons butter 2 tablespoons all-purpose flour 3/4 cup half-and-half cream
www.tasteofhome.com

15

Good Food That’s Good for You

Springtime-Fresh
Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender. Yield: 2 dozen.
Nutrition Facts: 1 kabob equals 58 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 43 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 vegetable, 1/2 fat.

Garlic Vinaigrette
❧ PREP/TOTAL TIME: 10 min.
Add flavor, not fat, to menus with Steamed Salmon Kabobs and Garlic Vinaigrette.

“I use this flavorful salad dressing all year round. It’s especially nice with assorted greens, gardenfresh tomatoes and sweet onions,” writes Carol Birkemeier from Nashville, Tennessee.
2 tablespoons vegetable broth 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard

It’s a season for new beginnings, so refresh your recipe
box with one or more of these terrific reader favorites and lighten up your menus at the same time.

These recipes include Nutrition Facts.

2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon minced fresh thyme 1/4 teaspoon pepper In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens. Yield: about 1/2 cup.
Nutrition Facts: 4-1/2 teaspoons equals 65 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 191 mg sodium, 4 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Steamed Salmon Kabobs
❧ PREP: 45 min. ❧ COOK: 15 min.
Guests will savor every bite of these tangy and colorful appetizer kabobs from Kristen Strocchia of Lake Ariel, Pennsylvania. So make sure to have copies of the recipe on hand!
3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon minced fresh parsley 1 teaspoon pepper 1/4 teaspoon salt

1 bunch broccoli, cut into 1-inch pieces 1 large red onion, halved and cut into wedges 1 pound salmon fillets, skin removed and cut into 1-inch cubes 1 whole garlic bulb, separated and peeled 1 large yellow summer squash, cut into 1-inch pieces In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; brush with lemon juice mixture.

Mediterranean Lamb And Bean Salad
❧ PREP: 30 min. + chilling
This savory salad combines lamb, artichokes, beans and feta cheese with a tangy dressing. “It’s also good with
Taste of Home • April/May 2007

16

chicken or beef in place of the lamb,” notes Lora Winckler of Sunnyside, Washington.
1 pound boneless leg of lamb 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained 1 can (16 ounces) kidney beans, rinsed and drained 2 cups frozen cut green beans, thawed 1/2 cup julienned sweet red pepper 1/4 cup chopped red onion 1/2 cup fat-free Italian salad dressing 1/4 cup red wine vinegar 1/4 teaspoon pepper Crumbled reduced-fat feta cheese, optional Grill lamb, covered, over medium heat for 10-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut into cubes. In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, combine the salad dressing, vinegar and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without feta cheese) equals 289 calories, 14 g fat (4 g saturated fat), 43 mg cholesterol, 700 mg sodium, 22 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1 fat.

added bonus is that you can make it a day or two ahead and keep in the freezer until needed.”
4 ounces reduced-fat cream cheese 1/4 cup sugar 1/4 cup baking cocoa 1 tablespoon instant coffee granules 1/3 cup fat-free milk 1 teaspoon vanilla extract 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed 1 extra-servings-size graham cracker crust (9 inches) Reduced-calorie chocolate syrup, optional

Homemade Spaghetti Sauce and Mediterranean Lamb and Bean Salad are delicious and nutritious.

In a large mixing bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings.
Nutrition Facts: 1 piece (calculated without chocolate syrup) equals 259 calories, 13 g fat (7 g saturated fat), 8 mg cholesterol, 198 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 2 fat.

3 cans (6 ounces each) tomato paste 1/2 cup minced fresh parsley 5 to 6 garlic cloves, minced 3 teaspoons Italian seasoning 1 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon pepper Shredded Parmesan cheese, optional In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced. Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve over spaghetti. Garnish with Parmesan cheese if desired. Yield: 12 servings.
Nutrition Facts: 1 cup sauce with 1/2 cup spaghetti (calculated without Parmesan cheese) equals 230 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 645 mg sodium, 40 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Food for Thought: No matter how you slice it, baloney is baloney.

6 cups hot cooked spaghetti

Frosty Mocha Pie (Below)
❧ PREP: 20 min. + freezing
“This pie is so creamy and rich-tasting that no one would guess it’s light,” relates field editor Lisa Varner of Greenville, South Carolina. “The

Homemade Spaghetti Sauce
❧ PREP: 40 min. ❧ COOK: 50 min.
Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. “I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it,” says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
4 celery ribs, chopped 1 large onion, chopped 1 large green pepper, chopped 2-1/2 cups water, divided 3 Italian turkey sausage links (4 ounces each), casings removed 1 can (29 ounces) tomato sauce 1 can (28 ounces) diced tomatoes, undrained

17

Sure, you have a lot of ground-beef standbys. But these top-notch recipes from readers will really perk up your menus!

Crowd-Pleasing Taco Salad
❧ PREP/TOTAL TIME: 30 min.
Food for Thought: Sacred cows make the best hamburger. —Mark Twain

corn chips. Serve immediately. Yield: 14-16 servings.

“While this recipe might sound involved, it can be fixed in just 30 minutes,” notes Ann Cahoon from Bradenton, Florida. “It’s always a hit at get-togethers—and I don’t have to bring any home after the shindig!”
1 pound ground beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded taco cheese 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with

Beef ’n’ Bean Braid
❧ PREP: 30 min. + rising ❧ BAKE: 20 min.
In Hotchkiss, Colorado, Val O’Connell makes a big impression when she brings this beautiful loaf to a potluck. The hearty filling makes each slice a satisfying treat.
1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110° to 115°) 2 tablespoons butter, melted 1 tablespoon sugar 1/2 teaspoon salt 1 egg 2 cups all-purpose flour FILLING: 1 pound ground beef 1 medium onion, chopped 1 teaspoon garlic salt 1 can (16 ounces) kidney beans, rinsed and drained 2/3 cup water 2 tablespoons chili powder 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1-1/2 cups (6 ounces) shredded cheddar cheese 1 egg, lightly beaten

In a large mixing bowl, dissolve yeast in warm water. Add butter, sugar, salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 11-in. rectangle. Transfer to a greased 15-in. x 10in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese. On each long side, cut 1-in.-wide strips about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes. Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing. Yield: 6-8 servings.

Bavarian Meatball Stew
❧ PREP: 35 min. ❧ COOK: 35 min.
“This thick, tangy soup has been a favorite ever since my daughter gave me the recipe years ago,” says Janice Mitchell of Aurora, Colorado. “It’s satisfying any time, but especially on a chilly evening.”
1 egg, lightly beaten 1/2 cup soft bread crumbs 3 tablespoons dried parsley flakes 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1-1/2 pounds ground beef 2 cans (14-1/2 ounces each) beef broth 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained 2 medium potatoes, peeled and cubed 2 medium carrots, sliced 2 celery ribs, sliced

18

Taste of Home • April/May 2007

1 envelope onion soup mix 1 tablespoon sugar 1/2 teaspoon pepper 1 bay leaf In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15 minutes. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. Yield: 8 servings.

Using no-cook noodles gives you a jump start on assembling this popular main dish recommended by Carolyn Schmeling of Brookfield, Wisconsin. It cuts nicely after standing a few minutes, revealing flavorful layers.
1 pound ground beef 1 medium onion, chopped 2 jars (26 ounces each) meatless spaghetti sauce 4 1 1 1 garlic cloves, minced teaspoon dried basil teaspoon dried oregano package (10 ounces) frozen chopped spinach, thawed and squeezed dry

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined. Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece (prepared with lean ground beef) equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.

Beef and Spinach Lasagna
❧ PREP: 10 min. ❧ BAKE: 40 min. + standing

2 cups ricotta cheese 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 9 no-cook lasagna noodles

✓ Includes Nutrition Facts.

Ground Beef continued…

Ground beef takes on fresh appeal in (clockwise from lower right) Beef and Spinach Lasagna, Bavarian Meatball Stew, Beef ’n’ Bean Braid, Stroganoff Sandwiches and Crowd-Pleasing Taco Salad.

Stroganoff Sandwiches
(Pictured on page 19)

❧ PREP: 10 min. ❧ COOK: 30 min.
“This recipe is great for a game day— at a tailgate party or at home,” says Susan Graham of Cherokee, Iowa. “I often make the meat mixture ahead of time and add the sour cream when I reheat it just before serving.”
1-1/2 pounds ground beef
Food for Thought: One resolve is like another—in one year and out the other.

1 medium onion, chopped 6 to 8 bacon strips, cooked and crumbled 2 garlic cloves, minced 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon ground nutmeg 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup sliced fresh mushrooms 1 cup (8 ounces) sour cream 8 hamburger buns, split In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended. Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.

addition to this traditional meat loaf,” writes Joan Airey, a grain and cattle farmer in Rivers, Manitoba. “To bake the loaf, I line my broiler pan with foil that has holes poked into it so the fat drains through. This way, the meat loaf browns beautifully.”
1 large onion, finely chopped 1 celery rib, chopped 2 garlic cloves, minced 1 tablespoon olive oil 2 eggs, lightly beaten 1/3 cup ketchup 3/4 cup soft bread crumbs 1 tablespoon minced fresh parsley 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 2 pounds ground beef BAKED TOMATO SAUCE: 1 can (28 ounces) diced tomatoes, undrained 1 tablespoon olive oil 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes In a large skillet, saute the onion, celery and garlic in oil until tender; cool. In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a meat thermometer reads 160°. Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slic-

ing; serve with sauce. Yield: 8 servings.

Cheeseburger Meat Loaf Hoagies (Above)
❧ PREP: 20 min. ❧ BAKE: 30 min.
“I worked as a school cook for 15 years and love to try new recipes,” notes Connie Boucher of Dixon, Missouri. “My family likes meat loaf sandwiches, and this one is something special.”
1 egg, lightly beaten 1 can (8 ounces) tomato sauce 1 cup quick-cooking oats 1/4 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon pepper 1-1/2 pounds ground beef 1/3 cup mayonnaise 2 tablespoons ketchup 2 medium tomatoes, sliced 8 slices cheddar cheese 8 bacon strips, cooked and halved 8 hoagie buns, split and toasted In a large bowl, combine the egg, tomato sauce, oats, onion, salt and pepper. Crumble beef over mixture and mix well. Press evenly into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a meat thermometer reads 160°; drain. Combine mayonnaise and ketchup; spread over meat loaf. Cut into eight rectangles; top each with tomatoes, cheese and bacon. Place on a baking sheet; broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns. Yield: 8 sandwiches.
Here’s the Beef! Find 10 more prize-winning beef recipes at www.tasteofhome.com/plus.

Diner Meat Loaf (Below)
❧ PREP: 20 min. ❧ BAKE: 1 hour + standing
“Oven-baked tomato sauce is a nice

Taste of Home • April/May 2007

Potluck Pleasers

An attractive table deserves appealing foods such as, clockwise from bottom right, Ham Bundles, Festive Rice Salad, Sesame-Almond Romaine Salad and Frozen Peanut Parfait Pies.

For an afternoon luncheon that makes guests feel special, set
out a pretty buffet in your sunroom or on your deck, using your favorite tablecloth, napkins, platters and bowls.Then dish up this crowd-pleasing menu that features four reader specialties. With a rich yeast dough and a flavorful filling, Ham Bundles make fun pocket-style sandwiches for parties and other occasions.“I like to make a double batch and freeze them to have on hand,” notes Chris Sendelbach of Henry, Illinois. A sweet soy sauce vinaigrette gives Sesame-Almond Romaine Salad an Oriental flair. Diane Alger of Hebron, Connecticut shares this delightful and crunchy side dish. “I love my Festive Rice Salad, and other people do, too,” Terri Simpson writes from Palm Harbor, Florida.“It’s a great dish for outdoor picnics, but with its mix of red and green, it’s also perfect for Christmas.” Frozen Peanut Parfait Pies are one sweet treat you can’t turn down. “We have some hot summers here, and this scrumptious dessert hits the spot,” says Anne Powers of Munford, Alabama.
www.tasteofhome.com

Entertaining Ideas
Turning a dinner table or buffet into an inviting showcase is a breeze when you have the right accessories. The serving pieces shown in the photo above come courtesy of Taste of Home Entertaining, a new home-party plan that focuses on entertaining from preparation to presentation. At a Taste of Home Entertaining party, consultants display high-quality products at affordable prices...chef-approved cookware, handy gadgets, stainless steel serving ware, flatware, goblets, platters and much more. If you’d like information on Taste of Home Entertaining products, hosting a party or becoming a consultant, visit www.tohe.com.

21

Win a 2-Tier Pie Butler! Enter Ted’s Toothpick Contest for a chance to win the pretty pie stand shown in the photo. See page 65 for details.

Guests will savor Rainbow Pepper Appetizers, Greek Chicken Wings and Pepperoni Pinwheels.

Appetizers &Snacks
Usher in spring with a taste-tempting appetizer party! Fresh asparagus wraps and savory chicken wings are just two of your palate-pleasing options.
22

Pepperoni Pinwheels
❧ PREP: 20 min. ❧ BAKE: 15 min.
These golden brown rounds from field editor Vikki Rebholz have lots of Italian flavor. “They’re easy to make, and really good,” says the West Chester, Ohio resident.
1/2 cup diced pepperoni 1/2 cup shredded part-skim mozzarella cheese 1/4 teaspoon dried oregano

Taste of Home • April/May 2007

1 egg, separated 1 tube (8 ounces) refrigerated crescent rolls In a bowl, combine the pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

3 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons honey 1 teaspoon dried oregano 1 garlic clove, minced 1/4 teaspoon salt 4 pounds frozen chicken wingettes, thawed CUCUMBER SAUCE: 1/2 cup plain yogurt 1/2 cup chopped peeled cucumber 1/2 cup crumbled feta cheese 2 tablespoons snipped fresh dill or 2 teaspoons dill weed 1 garlic clove, peeled Dash salt In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight. In a blender, combine sauce ingredients. Cover; process until smooth. Transfer to a small bowl. Cover; refrigerate until serving. Drain and discard marinade. Place wings on a rack in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce. Yield: about 3 dozen (1 cup sauce).

Place rhubarb in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 3-4 minutes or until crisp-tender. Drain and rinse in cold water. In a food processor, combine the cream cheese, egg, flour, rosemary, garlic and pepper flakes; cover and process until blended. Add rhubarb; cover and process until blended. Transfer to a greased 9-in. pie plate. Sprinkle with pine nuts. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and center is set. Serve with crackers. Yield: 1-1/2 cups.

Pastrami Asparagus Roll-Ups
❧ PREP/TOTAL TIME: 25 min.
Celebrate spring’s bounty with this refreshing asparagus wrap from Sharon Waller of Aromas, California. “Once people take that first bite, they’re hooked!” she writes.
24 fresh asparagus spears (about 1 pound), trimmed 1/2 cup prepared pesto 24 thin slices provolone cheese (about 1 pound) 24 thin slices deli pastrami (about 3/4 pound) In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami; roll up tightly. Refrigerate until serving. Yield: 2 dozen.
Pastrami Asparagus Roll-Ups and Baked Rosemary-Rhubarb Spread offer unique flavor combinations.

Rainbow Pepper Appetizers
❧ PREP/TOTAL TIME: 20 min.

✓ Includes Nutrition Facts.

Don’t be surprised if company polishes off this colorful vegetable medley in no time. The crisp-tender peppers are topped with olives and cheese. Marion Karlin of Waterloo, Iowa submitted the recipe.
1/2 each medium green, sweet red, yellow and orange peppers 1 cup (4 ounces) shredded Monterey Jack cheese 2 tablespoons chopped ripe olives 1/4 teaspoon crushed red pepper flakes, optional Cut each pepper half into nine pieces. Place skin side down in an ungreased ovenproof skillet; sprinkle with cheese, olives and pepper flakes if desired. Broil 3-4 in. from the heat for 5-7 minutes or until peppers are crisp-tender and cheese is melted. Yield: 3 dozen.
Nutrition Facts: 3 pieces (prepared with reduced-fat cheese) equals 34 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 93 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1 vegetable.

Baked RosemaryRhubarb Spread
❧ PREP: 20 min. ❧ BAKE: 25 min.
This zippy and unusual spread is sprinkled with toasted pine nuts. “The rhubarb adds a tangy note,” says Joan Ranzini from Waynesboro, Virginia.
2 cups chopped fresh or frozen rhubarb 4 ounces cream cheese, softened 1 egg 2 tablespoons all-purpose flour 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 garlic clove, minced 1/8 to 1/4 teaspoon crushed red pepper flakes 2 tablespoons pine nuts Assorted crackers

Greek Chicken Wings
❧ PREP: 15 min. + marinating ❧ BAKE: 35 min.
Your guests will be delighted with these moist, herbed chicken wings from Lorraine Caland of Thunder Bay, Ontario. Be sure to make plenty of the cucumber dipping sauce—it goes quickly!

www.tasteofhome.com

Spice Things Up!

Food for Thought: We are all green tomatoes ripening on the windowsill of life.

Warm Up to CARAWAY
Best known for putting pizzazz in rye bread, caraway adds its warm and robust
flavor to a variety of other recipes as well, including such favorites as potato salad and sauerkraut. Eggs, cheese dishes, cream soups and sausage are among the foods that get a lift from this age-old spice. Usually used whole, the seeds can also be ground or crushed. (Try seasoning popcorn with a sprinkling of crushed seeds.) Whole seeds last longer than ground, so purchase ground caraway only if you expect to use it fairly quickly. Caraway enhances the two recipes shared here by Taste of Home field editors.
1 egg, beaten 1 tablespoon caraway seeds 1-1/2 teaspoons salt 1 teaspoon celery seed 1 teaspoon rubbed sage 1/2 teaspoon ground nutmeg 3 to 3-1/2 cups all-purpose flour In a large mixing bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 40 minutes. Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Keep It Spicy! For more delicious ways to spice up your meals, visit www.tasteofhome.com/plus.

Ham ’n’ Cheese Squares
❧ PREP: 15 min. ❧ BAKE: 20 min.
This appetizing egg dish from Sue Ross of Casa Grande, Arizona is loaded with ham, Swiss cheese and caraway flavor. It cuts nicely into squares, making it an ideal addition to a spring brunch buffet.
1-1/2 cups cubed fully cooked ham 1 carton (6 ounces) plain yogurt 1/4 cup crushed saltines (about 6) 1/4 cup shredded Swiss cheese 2 tablespoons butter, melted 2 teaspoons caraway seeds 6 eggs In a large bowl, combine the first six ingredients. In a small mixing bowl, beat eggs until thickened and lemon-colored; fold into

ham mixture. Transfer to a greased 8-in. square baking dish. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 9 servings.

Caraway Yeast Bread
❧ PREP: 20 min. + rising ❧ BAKE: 25 min. + cooling
Caraway blends beautifully with celery seed, nutmeg and sage in this tender yeast bread from DeEtta Rasmussen of Fort Madison, Iowa.
1 package (1/4 ounce) active dry yeast 1 cup warm milk (110° to 115°) 2 tablespoons honey 2 tablespoons butter, softened

24

Taste of Home • April/May 2007

RECIPE SECTION

The Great
Cute and yummy cupcakes
have long been a favorite of moms, who love their versatility and portability. Easy to prepare and serve, these mini cakes bake up fun for birthday celebrations and school bake sales.And these days, cupcakes are oh, so trendy! Taste of Home readers shared more than 1,800 of their tried-and-true favorites for our recent “Cupcake Challenge” recipe contest. Our testing panel found that selecting a winner was no piece of cake! The cupcakes were luscious, from fruity and filled to iced and spiced. Judges smacked their lips with delight over banana, maple, chocolate, lemon, pumpkin, peanut butter and gingerbread cupcakes. Some were topped with nuts or sprinkles, others with berries...and even small cookies.
www.tasteofhome.com

CHALLENGE!
Our Test Kitchen home economists baked a total of 686 cupcakes and made over 71 cups of frosting before the judging was done and winners were selected. Winner of the $500.00 Grand Prize was Special Mocha Cupcakes from Mary Bilyeu of Ann Arbor, Michigan.The blend of chocolate and coffee flavors, fluffy frosting and tender cake was unbeatable. (See page 26 to meet Mary.) Lemon Curd Cupcakes, submitted by Kerry Barnett-Amundson of Ocean Park,Washington, won the second-place prize—dinner for four at the restaurant of her choice. Ten runners-up each received a copy of our Contest Winning Annual Recipes 2007 cookbook.

You’ll find all 12 winning cupcake recipes in the Clip & Keep recipe card section beginning on page 27, along with 20 more appetizing recipes from our readers and 1,000 field editors.You can easily lift out the 16 pages to place in a three-ring notebook. Next issue, along with more recipes from our field staff and readers, the winning recipes in our “Bountiful Harvest” contest will appear here. (See page 43 for details on how you can enter our latest national recipe contest.)

Turn to page 27 for 16 pages of recipes, including the winners of our “Cupcake Challenge” contest, in “card” form you can clip for your file!

25

❉ For an easy topping, I use whipped cream as frosting on my cupcakes. —Dionne Fisher, Grey Eagle, Minnesota ❉ To add a quick filling, my mother would cut a small cone shape from the top of the cupcake and fill it with marshmallow creme.Then,she’d cut off the pointed end of the cone and replace the cone over the filling.It’s a fun alternative to frosting and can be easily packed in lunches. —Josie-Lynn Belmont, Woodbine, Georgia ❉ Cake flour produces lighter cupcakes. If a recipe uses cake flour and you don’t have any, use 1 cup all-purpose f lour minus 2 tablespoons for each cup of cake flour called for in the recipe. —Barbara Frasier, Fyffe, Alabama ❉ To dress up cupcake batter, try adding flavored chips of your choice (peanut butter,swirled,raspberry,vanilla or chocolate). —Josie Bochek
Sturgeon Bay, Wisconsin

Her Chocolaty Cupcakes Reap Sweet Rewards
with a chocolaty dessert? How about coffee in your chocolaty dessert? That winning combination won over our judges in the recent “Cupcake Challenge” recipe contest.They couldn’t resist eating every last crumb of Mary Bilyeu’s scrumptious Special Mocha Cupcakes, which earned the Grand Prize of $500.00. Tender and moist with a fluffy frosting, these cute mocha mini cakes are made with brewed coffee and four kinds of chocolate—baking cocoa,chocolate sprinkles, and both semisweet and milk chocolate chips. “I’m a first-class chocoholic,” says Mary, who hails from Ann Arbor, Michigan.“I’ve been baking cupcakes for years, and I usually tinker a bit with the recipes.This one just evolved over the years. “I’ve made cupcakes for birthday parties, Cub Scouts and sporting events,” she adds.“Plus, they’re perfect for bake sales and...just because.” Among her favorites are banana split cupcakes, with pineapple and cherries.“But it’s hard to beat an old-fashioned chocolate cupcake,”Mary says.“And what’s not to like about quadruple chocolate? It’s a chocoholic’s dream!”

Do you enjoy a cup of coffee

❉ If your frosting is soft and fluffy, simply dip the cupcake tops in the frosting mixture to frost them. —Lynette Lesmann, Minot, North Dakota ❉ I use my cookie scoop to fill muffin cups. Two scoops is the perfect amount of batter for one cupcake. —Dannielle Larkin, St. George, Utah ❉ To create a lovely presentation,I use a pastry bag and tips to decorate cupcakes. —Rhonda Prewitt, Poteau, Oklahoma ❉ If you are making cupcakes ahead of time, return cooled cupcakes to the muffin tins and cover with plastic wrap for easy storage. —Heidi Ojeisekhoba
Upland, California

❉ A packaged cake mix for a two-layer cake makes about 24 regular-size cupcakes or 60 mini cupcakes. —Taste of Home Test Kitchen
26

Practice Makes Perfect Like most women, Mary learned to cook from her mother.“She taught me the basics, like baking cookies, making lasagna,and roasting chicken and turkey. When I moved out on my own,I borrowed cookbooks from the library and practiced making the recipes.” Now Mary cooks and bakes for her 16-year-old son, Jeremy, and his band mates.“I’m unusual in that I actually like them rehearsing at our house,” she says.“Not only do I get to hear their music, but I have hungry teenagers who are happy to try out my recipes.” Mary is an administrative assistant and newsletter editor by day. In her leisure hours, she likes to read, watch baseball, study foreign languages...and enter cooking contests. Her guidelines for making winning cupcakes, she notes, are simple:“Don’t overfill the muffin cups, don’t overbake and don’t frost until the cupcakes are completely cool. These may be basic notions, but they’re really important.” Win Cash! Like Mary,each issue’s Grand Prize winner is awarded $500.00 in cash. Turn to page 43 to learn how you can enter Taste of Home’s next national recipe contest…and get your chance at the top prize!
Taste of Home • April/May 2007

Grand Prize

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Special Mocha Cupcakes
Grand Prize

Lemon Curd Cupcakes
❧ PREP: 40 min. + chilling ❧ BAKE: 20 min. + cooling
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law’s birthday. He loves lemon and gave these a big thumbs-up. —Kerry Barnett-Amundson
Ocean Park, Washington

2nd Place

❧ PREP: 25 min. ❧ BAKE: 20 min. + cooling

Topped with a fluffy frosting and chocolate sprinkles, these extrarich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu

Ann Arbor, Michigan

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

Berry-Topped White Cupcakes

RunnerUp

Coconut Pecan Cupcakes
❧ PREP: 50 min. ❧ BAKE: 20 min. + cooling

RunnerUp

❧ PREP: 30 min. ❧ BAKE: 20 min. + cooling

Guests love these yummy white cupcakes topped with a cream cheese frosting.The garnish of fresh berries makes them perfect for a patriotic-themed party on Memorial Day or the Fourth of July. —Judy Kenninger

Pecan lovers have lots to cheer about with these luscious goodies. I created the recipe for my best friend, Ann, who loves Italian cream cake.They have a wonderful aroma and fabulous flavor. —Tina Harrison
Prairieville, Louisiana

Brownsburg, Indiana

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

27

Berry-Topped White Cupcakes Coconut Pecan Cupcakes
5 eggs, separated 1/2 cup shortening 1/2 cup butter, softened 2 cups sugar 3/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1-1/2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 cups flaked coconut 1 cup finely chopped pecans FROSTING: 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1-1/2 cups confectioners’ sugar 3/4 cup chopped pecans

APRIL/ MAY 2007 APRIL/ MAY 2007

28
APRIL/ MAY 2007

3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites. With a spoon, gently fill foil- or paperlined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a small mixing bowl, beat cream cheese and butter until smooth. Place egg whites in a large mixing bowl; let Gradually beat in confectioners’ sugar and stand at room temperature for 30 minutes. lemon juice. Spread over cupcakes. Top In another mixing bowl, cream butter and with berries. Yield: 22 cupcakes.

5 egg whites 1/2 cup plus 2 tablespoons butter, softened 1 cup sugar, divided 3/4 teaspoon vanilla extract 2-1/4 cups cake flour 2-1/4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk ICING: 4 ounces cream cheese, softened 1/3 cup butter, softened 2 cups confectioners’ sugar 1/2 teaspoon lemon juice Fresh blueberries, raspberries and sliced strawberries

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat just until combined. In a small mixing bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
APRIL/ MAY 2007

Special Mocha Cupcakes
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For frosting, in a small microwave-safe mixing bowl, melt chips; stir until smooth. Add butter; beat until blended. Gradually beat in confectioners’ sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Lemon Curd Cupcakes

1-1/2 cups all-purpose flour 1 cup sugar 1/3 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup cold brewed coffee 1/2 cup vegetable oil 3 teaspoons cider vinegar 3 teaspoons vanilla extract MOCHA FROSTING: 3 tablespoons semisweet chocolate chips 3 tablespoons milk chocolate chips 1/3 cup butter, softened 2 cups confectioners’ sugar 1 to 2 tablespoons brewed coffee 1/2 cup chocolate sprinkles

For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1-1/2 hours or until thickened. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely. Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
Editor’s Note: You can find confectionery roses in the cake decorating aisle at your grocery store.

3 tablespoons plus 1-1/2 teaspoons sugar 3 tablespoons lemon juice 4-1/2 teaspoons butter 1 egg, lightly beaten 1 teaspoon grated lemon peel BATTER: 3/4 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 1-1/2 cups cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup buttermilk FROSTING: 2 tablespoons butter, softened 1/2 teaspoon vanilla extract Pinch salt 2 cups confectioners’ sugar 2 to 4 tablespoons milk Yellow food coloring, optional

Taste of Home • April/May 2007

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Walnut Banana Cupcakes
❧ PREP: 30 min. ❧ BAKE: 25 min. + cooling

RunnerUp

❧ PREP: 25 min. ❧ BAKE: 20 min. + cooling

Peanut Butter Chocolate Cupcakes

RunnerUp

What makes these tender banana cupcakes extra special is the nutmeg,but make sure it’s fresh.I get requests for them all the time; they’re amazingly good. —Rachel Krupp I didn’t have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. —Julie Small
Claremont, New Hampshire

Perkiomenville, Pennsylvania

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

Cherry Gingerbread Cupcakes

RunnerUp

Pineapple UpsideDown Cupcakes
❧ PREP: 30 min. ❧ BAKE: 30 min. + cooling

RunnerUp

❧ PREP: 30 min. ❧ BAKE: 20 min. + cooling

I served as a room mother for my three children, so I have baked cupcakes for years.These easy-to-fix, jumbo treats make an attractive dessert for special occasions or every day. —Barbara Hahn
Park Hills, Missouri

A sweet frosting with a hint of lemon complements these little spice cakes, each baked with a maraschino cherry in the center.They’re a sure way of getting my dad to come over for a cup of coffee. —Laura McAllister

Morganton, North Carolina

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

29

Cherry Gingerbread Cupcakes Pineapple Upside-Down Cupcakes
tablespoons butter, cubed cup packed light brown sugar tablespoons light corn syrup small pineapple, peeled, cored and cut into 1/2-inch slices 12 maraschino cherries, well drained 3 eggs 2 cups sugar 1 cup vegetable oil 1 cup (8 ounces) sour cream 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Whipped topping, optional 6 1 2 1

APRIL/ MAY 2007 APRIL/ MAY 2007

30 In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk. Stir in walnuts. Fill paper-lined muffin cups two-thirds full; place a cherry in the center of each. Bake at 375° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel. Gradually beat in the confectioners’ sugar. Frost cupcakes. Yield: 2 dozen. Line greased jumbo muffin cups with waxed paper; grease the paper and set
APRIL/ MAY 2007

1/2 cup shortening 1 cup sugar 2 eggs 1 cup molasses 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 cup buttermilk 1/2 cup chopped walnuts 24 maraschino cherries, well drained LEMON CREAM CHEESE FROSTING: 4 ounces cream cheese, softened 1/4 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 1-3/4 to 2 cups confectioners’ sugar

aside. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry. In a large mixing bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture; mix well. Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.
APRIL/ MAY 2007

Walnut Banana Cupcakes
In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add banana and vanilla; mix well. Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For frosting, in a small mixing bowl, combine cream cheese and vanilla. Gradually beat in confectioners’ sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 1 dozen.

Peanut Butter Chocolate Cupcakes
1 package (3 ounces) cream cheese, softened 1/4 cup creamy peanut butter 2 tablespoons sugar 1 tablespoon milk BATTER: 2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1-1/2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs 1 cup water 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract FROSTING: 1/3 cup butter, softened 2 cups confectioners’ sugar 6 tablespoons baking cocoa 3 to 4 tablespoons milk

1/4 cup butter, softened 3/4 cup sugar 2 eggs 1/2 cup mashed ripe banana 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup sour cream CREAM CHEESE FROSTING: 4 ounces cream cheese, softened 1/2 teaspoon vanilla extract 1-3/4 cups confectioners’ sugar 3 tablespoons chopped walnuts

In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin). Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

Taste of Home • April/May 2007

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Raspberry Peach Cupcakes
❧ PREP: 30 min. ❧ BAKE: 20 min. + cooling
Making chocolate chip cookies is a challenge with three teenagers who are always trying to sample the dough.Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy,too. —Donna Scully
Middletown, Delaware

RunnerUp

Chip Lover’s Cupcakes

RunnerUp

❧ PREP: 25 min. ❧ BAKE: 15 min. + cooling

These easy cupcakes,which start with a cake mix, have an appealing combination of fresh fruit and vanilla flavor.The delicious lemon buttercream frosting adds a citrus tang to the sweet treats. My family loves them! —Arlene Kay Butler, Ogden, Utah

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

Chocolate Cream Cheese Cupcakes

RunnerUp

Texas Chocolate Cupcakes
❧ PREP: 30 min. ❧ BAKE: 15 min. + cooling

RunnerUp

❧ PREP: 30 min. ❧ BAKE: 25 min. + cooling

I got the recipe for these moist, filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions.They’re irresistible. —Vivian Morris

Cleburne, Texas

My husband remembers his mother making “little black cupcakes with caramel icing.” I never thought caramel icing would taste good on chocolate cupcakes...boy, was I wrong. His mother passed down this recipe to me. It’s to die for! —Cathy Bodkins, Dayton, Virginia

CUPCAKE CHALLENGE CONTEST

CUPCAKE CHALLENGE CONTEST

31

Chocolate Cream Cheese Cupcakes Texas Chocolate Cupcakes
2 cups all-purpose flour 2 cups sugar 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup baking cocoa 1 cup water 1 cup vegetable oil 1/2 cup butter, cubed 2 eggs 1/3 cup buttermilk 1 teaspoon vanilla extract CARAMEL ICING: 1 cup packed brown sugar 1/2 cup butter, cubed 1/4 cup milk 2 to 2-1/4 cups confectioners’ sugar In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 2426 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners’ sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.
APRIL/ MAY 2007

APRIL/ MAY 2007 APRIL/ MAY 2007

32

1 package (8 ounces) cream cheese, softened 1-1/2 cups sugar, divided 1 egg 1 teaspoon salt, divided 1 cup (6 ounces) semisweet chocolate chips 1-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1 cup water 1/3 cup vegetable oil 1 tablespoon white vinegar FROSTING: 3-3/4 cups confectioners’ sugar 3 tablespoons baking cocoa 1/2 cup butter, melted 6 tablespoons milk 1 teaspoon vanilla extract 1/3 cup chopped pecans

saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin). Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners’ sugar. Spread over cupcakes. Yield: 2 dozen.
APRIL/ MAY 2007

Raspberry Peach Cupcakes
In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the raspberries and peaches. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat the butter, confectioners’ sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.
Editor’s Note: This recipe was tested with Betty Crocker cake mix.

Chip Lover’s Cupcakes
1 package (18-1/4 ounces) white cake mix 1/4 cup butter, softened 1/4 cup packed brown sugar 2 tablespoons sugar 1/3 cup all-purpose flour 1/4 cup confectioners’ sugar 1/4 cup miniature semisweet chocolate chips BUTTERCREAM FROSTING: 1/2 cup butter, softened 1/2 cup shortening 4-1/2 cups confectioners’ sugar 4 tablespoons milk, divided 1-1/2 teaspoons vanilla extract 1/4 cup baking cocoa 18 miniature chocolate chip cookies Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars.

1 cup vanilla or white chips 6 tablespoons butter, cubed 1 package (18-1/4 ounces) white cake mix 1 cup milk 3 eggs 1 teaspoon vanilla extract 1 cup fresh raspberries 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped LEMON FROSTING: 1/2 cup butter, softened 3 cups confectioners’ sugar 2 tablespoons lemon juice Fresh raspberries and peach pieces, optional

Beat in flour and confectioners’ sugar until blended. Fold in chocolate chips. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, cream butter, shortening and confectioners’ sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting. Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.

Taste of Home • April/May 2007

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Beef Brisket with Mop Sauce
❧ PREP/TOTAL TIME: 30 min.
I remember my GrandmaWheeler making these delicious muffins—we’d eat them nice and warm, fresh from the oven! She was a“pinch of this”and“handful of that” kind of cook, so getting the ingredient amounts correct for this recipe was a challenge. Now it’s a family treasure! —Darlis Wilfer
West Bend, Wisconsin

Grandma’s Honey Muffins

❧ PREP: 20 min. ❧ BAKE: 2 hours

When one of our sons lived in the South, I learned that “mop sauce” is traditionally prepared for Texas ranch-style barbecues in batches so large that it is brushed on the meat with a mop! You won’t need that much for my recipe,but it delivers big-time flavor to this tender brisket. —Darlis Wilfer

West Bend, Wisconsin
EDITOR’S FAVORITE MEAL p. 10

EDITOR’S FAVORITE MEAL

p. 10

Tossed Salad with Carrot Dressing

Poppy Seed Cake
❧ PREP: 20 min. + standing ❧ BAKE: 25 min. + cooling
As a sweet finale for my favorite meal, this moist cake is the best. It’s chock-full of poppy seeds. (Don’t forget to soak the seeds.) The cream cheese frosting adds the final touch.This is also a tasty dessert to bring to a potluck. —Darlis Wilfer
West Bend, Wisconsin

❧ PREP/TOTAL TIME: 25 min.

We love going to the farmers market on summer Saturdays to buy homegrown lettuce and fresh produce for salads. I hope you’ll try my special dressing, made with pureed vegetables. I’ve received compliments on its flavor and pretty color. —Darlis Wilfer

West Bend, Wisconsin

EDITOR’S FAVORITE MEAL

p. 10

EDITOR’S FAVORITE MEAL

p. 10

33

Tossed Salad with Carrot Dressing Poppy Seed Cake
1/3 cup poppy seeds 1 cup milk 4 egg whites 3/4 cup shortening 1-1/2 cups sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder CREAM CHEESE FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar

APRIL/ MAY 2007 APRIL/ MAY 2007

34 In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving. In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing. Yield: 10 servings (3 cups dressing).
APRIL/ MAY 2007

3/4 cup red wine vinegar 1 cup sugar 2 celery ribs, cut into chunks 1 small onion, cut into chunks 1 small carrot, cut into chunks 1/2 teaspoon salt 3/4 cup vegetable oil SALAD: 8 cups spring mix salad greens 2 medium tomatoes, cut into wedges 1 medium cucumber, sliced 2 green onions, sliced 1/2 cup chow mein noodles 1/2 cup shredded cheddar cheese 1/2 cup dried cranberries

In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another large mixing bowl, cream the shortening, sugar and vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture. Beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cake. Store in the refrigerator. Yield: 12-15 servings.
APRIL/ MAY 2007

Beef Brisket with Mop Sauce
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat. Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain. Yield: 10-12 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.

Grandma’s Honey Muffins
2 1/2 3 1/2 1 1 1/4 1/4 cups all-purpose flour cup sugar teaspoons baking powder teaspoon salt egg cup milk cup butter, melted cup honey

1/2 1/4 1/4 1/4 1/4 2 2 1

cup water cup cider vinegar cup Worcestershire sauce cup ketchup cup dark corn syrup tablespoons vegetable oil tablespoons prepared mustard fresh beef brisket (3 pounds)

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.

Taste of Home • April/May 2007

www.tasteofhome.com

Hungarian Chicken Paprikash
❧ PREP: 15 min. + chilling
My mom always serves these sweet-tart cucumbers with her Hungarian Chicken Paprikash. The sauce is creamy, and the cucumbers have a nice crunch. —Pamela Eaton
Lambertville, Michigan

Sour Cream Cucumbers

❧ PREP: 20 min. ❧ BAKE: 1-1/2 hours

My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church.It’s my favorite main dish, and the gravy—seasoned with paprika, sour cream and onion—is the finishing touch. —Pamela Eaton

Lambertville, Michigan

✓ Includes Nutrition Facts.
MY MOM’S BEST MEAL p. 8

MY MOM’S BEST MEAL

p. 8

Spaetzle Dumplings

Tart Cherry Lattice Pie
❧ PREP: 20 min. ❧ BAKE: 40 min. + cooling

❧ PREP/TOTAL TIME: 15 min.

These tender homemade noodles take just minutes to make and are a natural accompaniment to Mom’s chicken.They’re wonderful with the chicken gravy or simply buttered and sprinkled with parsley. —Pamela Eaton

Lambertville, Michigan

Whenever my mom is invited to a party or potluck, everyone requests one of her homemade double-crust fruit pies. In the summer,she uses fresh,tart cherries from my dad’s trees for this recipe. —Pamela Eaton
Lambertville, Michigan

MY MOM’S BEST MEAL

p. 8

MY MOM’S BEST MEAL

p. 8

35

Spaetzle Dumplings Tart Cherry Lattice Pie
1-1/3 cups sugar 1/3 cup all-purpose flour 4 cups fresh or frozen unsweetened pitted tart cherries, thawed and drained 1/4 teaspoon almond extract Pastry for double-crust pie (9 inches) 2 tablespoons butter, cut into small pieces

APRIL/ MAY 2007 APRIL/ MAY 2007

36 In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with nonstick cooking spray; place over boiling water. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. Yield: 6 servings.
APRIL/ MAY 2007

2 4 1/3 2 2 1

cups all-purpose flour eggs, lightly beaten cup milk teaspoons salt quarts water tablespoon butter

In a large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425° for 20 minutes. Reduce heat to 375°. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Hungarian Chicken Paprikash

Sour Cream Cucumbers
1/2 cup sour cream 3 tablespoons white vinegar 1 tablespoon sugar Pepper to taste 4 medium cucumbers, thinly sliced 1 small sweet onion, thinly sliced and separated into rings

APRIL/ MAY 2007

1 large onion, chopped 1/4 cup butter, cubed 4 to 5 pounds broiler/fryer chicken pieces 2 tablespoons paprika 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups hot water 2 tablespoons cornstarch 2 tablespoons cold water 1 cup (8 ounces) sour cream

In a large skillet, saute onion in butter until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add hot water. Cover and bake at 350° for 1-1/2 hours or until chicken juices run clear. Remove chicken and keep warm. In a small saucepan, combine cornstarch and cold water until smooth. Whisk in pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream. Serve with chicken. Yield: 6 servings.

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.
Nutrition Facts: 3/4 cup (prepared with reduced-fat sour cream) equals 52 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 10 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 vegetable.

Taste of Home • April/May 2007

Festive Rice Salad Ham Bundles
❧ PREP: 55 min. + rising ❧ BAKE: 20 min.

www.tasteofhome.com

❧ PREP: 30 min. + cooling

I tasted a salad similar to this one at a friend’s house, and I was determined to re-create it at home. After several tries,I came up with this sweet-tart concoction. It’s easy to prepare and colorful,too. —Terri Simpson Whenever I serve ham, I can’t wait for the leftovers so I can make these tasty ham buns.I like to serve them with homemade bean or split pea soup. My husband warms them up for breakfast,too. —Chris Sendelbach
Henry, Illinois

Palm Harbor, Florida

✓ Includes Nutrition Facts.
POTLUCK PLEASERS p. 21

POTLUCK PLEASERS

p. 21

Sesame-Almond Romaine Salad

Frozen Peanut Parfait Pies
❧ PREP: 20 min. + freezing

❧ PREP/TOTAL TIME: 25 min.

This crisp and crunchy salad is one of my favorites, and it’s popular at potlucks, too.We especially enjoy this recipe when the lettuce is fresh from the garden. —Diane Alger

Hebron, Connecticut

Folks will think you went to a lot of trouble to make these luscious pies,but with just six ingredients, they’re quite simple to make.The crowd-pleasing dessert will be the hit of any potluck or party. —Anne Powers
Munford, Alabama

POTLUCK PLEASERS

p. 21

POTLUCK PLEASERS

p. 21

37

Sesame-Almond Romaine Salad Frozen Peanut Parfait Pies
1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 carton (16 ounces) frozen whipped topping, thawed 2 pastry shells (9 inches), baked 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed 2 cups dry roasted peanuts

APRIL/ MAY 2007 APRIL/ MAY 2007

38 In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss to coat. Yield: 12 servings.
APRIL/ MAY 2007

1/2 cup butter, cubed 1 tablespoon sugar 2 packages (3 ounces each) ramen noodles, crushed 1/3 cup sesame seeds 1/4 cup slivered almonds 2 bunches romaine, torn 4 green onions, thinly sliced DRESSING: 3/4 cup olive oil 1/3 cup sugar 1/4 cup red wine vinegar 1 tablespoon soy sauce

In a large mixing bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting. Yield: 2 pies (6-8 servings each).

Festive Rice Salad
Cook rice according to package directions; cool. In a large bowl, combine rice, peas, red pepper, onions and cranberries. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 12 servings.
Nutrition Facts: 1/2 cup equals 172 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 77 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Ham Bundles
1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 1/2 cup shortening 3 eggs, lightly beaten 1/2 cup sugar 1-1/2 teaspoons salt 4-1/2 to 4-3/4 cups all-purpose flour FILLING: 1 large onion, finely chopped 5 tablespoons butter, divided 4 cups cubed fully cooked ham, coarsely ground 4 bacon strips, cooked and crumbled, optional 1/4 to 1/3 cup sliced pimiento-stuffed olives, optional 1/2 to 3/4 cup shredded cheddar cheese, optional In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add

APRIL/ MAY 2007

3/4 cup uncooked long grain rice 1 package (10 ounces) frozen peas, thawed 1 small sweet red pepper, chopped 3/4 cup chopped green onions 1/2 cup dried cranberries DRESSING: 1/2 cup canola oil 1/3 cup white vinegar 3 tablespoons sugar 1/2 teaspoon dill weed 1/4 teaspoon salt 1/4 teaspoon ground mustard 1/8 teaspoon pepper

enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, saute onion in 2 tablespoons butter until tender. Add ham and mix well; set aside. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Cut each rectangle into eight squares. Place a tablespoonful of ham mixture in the center of each square. Add bacon, olives and/or cheese if desired. Fold up corners to center of dough; seal edges. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Melt remaining butter; brush over dough. Bake at 350° for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers. Yield: 2 dozen.

Taste of Home • April/May 2007

www.tasteofhome.com

Rhubarb Biscuit Coffee Cakes
❧ PREP: 30 min. ❧ BAKE: 35 min.
You’ll satisfy the crowd with this rich, comforting dish.The macaroni tastes wonderful covered in an easy-to-make, creamy homemade cheese sauce. It’s always a favorite at potlucks. —Dixie Terry
Goreville, Illinois

Mac ’n’ Cheese For a Bunch

❧ PREP: 45 min. ❧ BAKE: 30 min.

This big recipe makes 10 coffee cakes—perfect for a church breakfast or other large gathering.Starting with refrigerated biscuits makes preparation a snap! As these coffee cakes bake, the enticing aroma of rhubarb and cinnamon will send everyone running your way. —Carla Hodenfield

Ray, North Dakota
COOKING FOR A CROWD

COOKING FOR A CROWD

Asparagus Brunch Pockets

Biscuit Mushroom Bake
❧ PREP: 20 min. ❧ BAKE: 15 min.

❧ PREP: 20 min. ❧ BAKE: 15 min.

I always receive compliments on these yummy asparagus bundles.They’re great for brunch or when served as a side dish with dinner. —Cynthia Linthicum

Towson, Maryland

Mushroom lovers will appreciate this home-style, biscuit-topped dish. The recipe was passed down from my aunt, and it’s a hit with my family. —Dawn Esterly
Meadville, Pennsylvania

BONUS CARD

BONUS CARD

39

Asparagus Brunch Pockets
APRIL/ MAY 2007 APRIL/ MAY 2007

40 In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside. In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth. Stir in onion, pimientos, salt and pepper. Unroll crescent dough and separate into triangles; place on an ungreased baking sheet. Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus. Top each with another teaspoonful of cream cheese mixture. Bring three corners of dough together and twist; pinch edges to seal. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown. Yield: 8 servings.
1 2 3 1 1/2 1 1 1 1/4 1/4 1/4 1 pound sliced fresh mushrooms tablespoons butter tablespoons all-purpose flour cup chicken broth cup milk tablespoon lemon juice teaspoon onion powder teaspoon garlic powder teaspoon salt teaspoon pepper teaspoon paprika tube (12 ounces) refrigerated biscuits
APRIL/ MAY 2007

Biscuit Mushroom Bake

1 pound fresh asparagus, trimmed and cut into 1-inch pieces 4 ounces cream cheese, softened 1 tablespoon milk 1 tablespoon mayonnaise 1 tablespoon finely chopped onion 1 tablespoon diced pimientos 1/8 teaspoon salt Pinch pepper 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons butter, melted 1 tablespoon seasoned bread crumbs

In a large skillet, saute mushrooms in butter. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, onion powder, garlic powder, salt, pepper and paprika. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Arrange biscuits over the top. Bake, uncovered, at 375° for 15-20 minutes or until biscuits are golden brown. Let stand for 5 minutes before serving. Yield: 5 servings.

Rhubarb Biscuit Coffee Cakes
Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large mixing bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb. Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Mac ’n’ Cheese for a Bunch
3 packages (two 16 ounces, one 7 ounces) elbow macaroni 1-1/4 cups butter, divided 3/4 cup all-purpose flour 2 teaspoons salt 3 quarts milk 3 pounds sharp cheddar cheese, shredded 1-1/2 cups dry bread crumbs

APRIL/ MAY 2007

10 tubes (12 ounces each) refrigerated buttermilk biscuits 20 cups sliced fresh or frozen rhubarb (about 6 pounds) 2-1/2 cups sugar 5 teaspoons cornstarch 10 eggs, beaten 5 cartons (16 ounces each) sour cream 1 pint heavy whipping cream 2-1/2 teaspoons vanilla extract TOPPING: 3 tablespoons sugar 1-3/4 teaspoons ground cinnamon

Cook macaroni according to package directions until almost tender. Meanwhile, in a large soup kettle, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce. Transfer to three greased 13-in. x 9-in. x 2-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 36 servings (1 cup each).

Taste of Home • April/May 2007

Feeding a hungry crowd? Find lots more crowd-pleasing recipes at www.tasteofhome.com/plus.

www.tasteofhome.com

Cuban Pork Sandwiches
❧ PREP: 25 min. + rising ❧ BAKE: 20 min.
These gooey cinnamon rolls don’t last long at my house.All of us enjoy the zippy rhubarb sauce...it’s so pretty and makes these rolls special. —Kathy Kittell
Lenexa, Kansas

Rhubarb Sticky Buns

❧ PREP: 30 min. + marinating ❧ BAKE: 25 min. + standing

Seasoned pork, a homemade relish and Swiss cheese come together deliciously in this mouthwatering sandwich.The tangy taste is terrific. —Connie Zangla

Annandale, Minnesota

BONUS CARD

BONUS CARD

Lemon-Dill Chicken Popover

Herbed Lamb Kabobs
❧ PREP: 15 min. + marinating ❧ GRILL: 20 min.
These colorful kabobs are hard to resist. The herbed marinade not only tenderizes the meat, but adds delightful flavor to the lamb and veggies. —Janet Dingler
Cedartown, Georgia

❧ PREP: 30 min. ❧ BAKE: 25 min.

Don’t be surprised if this onedish meal disappears quickly.The crisp golden popover has a delectable and hearty filling. It’s great for a dinner party. —Patricia Tjugum

Tomahawk, Wisconsin

BONUS CARD

BONUS CARD

41

Lemon-Dill Chicken Popover
APRIL/ MAY 2007 APRIL/ MAY 2007

42
Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside. In a small mixing bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until golden brown and center is set. In a microwave-safe bowl, combine carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine chicken, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture. Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately. Yield: 6 servings.
Editor’s Note: This recipe was tested in a 1,100watt microwave.
APRIL/ MAY 2007

Herbed Lamb Kabobs
1 1 1/2 1/2 3 2 2 2 1/2 2 cup vegetable oil medium onion, chopped cup lemon juice cup minced fresh parsley to 4 garlic cloves, minced teaspoons salt teaspoons dried marjoram teaspoons dried thyme teaspoon pepper pounds boneless lamb, cut into 1-inch cubes 1 medium red onion, cut into wedges 1 large green pepper, cut into 1-inch pieces 1 large sweet red pepper, cut into 1-inch pieces

3 tablespoons butter, melted, divided 1 cup all-purpose flour 1/2 teaspoon salt 6 eggs 1 cup milk FILLING: 2 medium carrots, chopped 1 cup fresh broccoli florets 1 medium onion, chopped 1 tablespoon butter 2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 medium sweet red pepper, diced 1 tablespoon lemon juice 1 teaspoon dill weed 1/2 cup shredded cheddar cheese

In a bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the lamb, onion and peppers. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 8 servings.

Cuban Pork Sandwiches
For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.) In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice pork. Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown. Yield: 4 servings (2 cups relish).
1 4 1 1 2

Rhubarb Sticky Buns
package (16 ounces) hot roll mix tablespoons sugar, divided cup warm water (120° to 130°) egg, beaten tablespoons plus 1/2 cup butter, softened, divided cups sliced fresh or frozen rhubarb cup packed brown sugar cup light corn syrup teaspoons ground cinnamon

APRIL/ MAY 2007

1 small red onion, thinly sliced 1 cup water 1 jar (7-1/4 ounces) roasted sweet red peppers, drained and chopped 1/3 cup cider vinegar 2 garlic cloves, peeled and halved 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground cumin SANDWICH: 1 garlic clove, minced 1 teaspoon ground cumin 1/2 teaspoon salt 1 pork tenderloin (about 1 pound) 1 teaspoon olive oil 8 slices sourdough bread 8 slices Swiss cheese

the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle 2 over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. 1/2 Cut into 12 slices. Place cut side down 1/2 over rhubarb sauce. Cover; let rise in a 2 warm place until doubled, about 30 minutes. In a large mixing bowl, combine the hot Bake at 375° for 20-25 minutes or until roll mix with contents of yeast packet and golden brown. Immediately invert onto a 2 tablespoons sugar. Stir in the water, serving platter. Serve warm. Yield: 1 egg and 2 tablespoons butter to form a dozen. soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes. Meanwhile, in a large saucepan, combine

Taste of Home • April/May 2007

Enter Our Recipe Contest
RECIPE CONTEST RULES: You may enter more than one recipe. Be sure to include the contest topic and your name, address and phone number on each recipe. It’s easy to enter at www.tasteof home.com. Click on “Submit a Recipe” to find a handy form with space for the contest title (“Slow-Cooked Favorites”), your ingredients, directions and comments. Be specific with measurements and sizes of cans, packages and pans. Please include a few words about the recipe and a bit about yourself. Or, type or print each recipe on one side of an 8-1/2- x 11-inch sheet of paper. Send entries to “Slow-Cooked Favorites,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Remember to include your name, address and phone number on each entry. Entries become the property of Reiman Publications. Recipes that are not among the contest winners may be published in a future issue of TOH, in a cookbook or on our Web site (www.tasteofhome. com). Get Those Recipes In Don’t be poky about sending in your recipes, though! Tuck in any tips and hints you’ve found helpful for preparing your dish. The “Slow-Cooked Favorites” contest will close on June 15, 2007. Winners will be featured in the Feb/Mar ’08 issue. GREAT PRIZES! The Grand Prize winner will receive $500.00 in cash. Second place wins dinner for four at the restaurant of the winner’s choice. Ten runners-up will receive a free copy of our Contest Winning Annual Recipes 2007 cookbook. Plus, one of our winners may be selected to appear on national television with Taste of Home Editor in Chief Catherine Cassidy. The Early Show on CBS gives viewers a “taste of home” by spotlighting some of the delicious prize-winners in our national recipe contests. For more information, visit our Web site at www.tasteofhome.com.
43

Your best slow cooker recipe could win $500.00!
want to sample your most treasured “set it and forget it” recipes for TOH’s next national contest, “Slow-Cooked Favorites.” Enter tried-andtrue recipes you prepare in a slow cooker. For instance… Main dishes. We’re eager to taste mouth-watering entrees such as tender beef brisket, savory pork chops and chicken cacciatore...meals that can be assembled in the pot early in the day and left to simmer to their finest hour. Soups and Stews. Our spoons are ready for chunky chili, three-bean soup, chicken and dumplings, and any other

Slow-Cooked Favorites

Our judges

hearty delights that win compliments. Casseroles and Breakfast Bakes. These one-pot comfort foods are potential prize-winners, too. Send in recipes for creamy chicken enchiladas,easy egg dishes and spaghetti beef bake (to name a few). Baked Treats. Since a slow cooker can work as a mini oven,we’d like sweets as well.Goodies like peach cobbler,decadent fudge brownies and baked stuffed apples immediately come to mind. Party Foods. Be sure to remember lazy-day relishes, mulled ciders and yummy appetizers,including tangy meatballs, zesty cheese dip and cocktail franks.

To Enter Your Turkey Specialties
Wing your recipes our way for the “Let’s Talk Turkey” contest. It closes on April 15, 2007. Tasty turkey casseroles, satisfying soups and stuffings, yummy potpies, savory sandwiches, fresh salads and mouth-watering appetizers are just some of the foods we hope to gobble up...so act fast! Enter on our Web site or E-mail entries by April 15, 2007, to recipes@tasteofhome.com. Please write “Let’s Talk Turkey” on the subject line and include your name and street address. Or send to “Let’s Talk Turkey,” Diane Werner, Food Director, 5925 Country Lane, Greendale WI 53129. See the contest announcement above for a general guide.
www.tasteofhome.com

Last Chance...

These fantastic farm treats cultivate fun for kids and adults alike.

BARNYARD BASH
Barnyard Cupcakes
❧ PREP: 1 hour 20 min. ❧ BAKE: 55 min. + cooling
“My friend Kathy grew up on a farm, so I thought a ‘Farmer in the Dell‘ theme would be perfect for her baby shower,“ writes field editor Colleen Palmer of Epping, New Hampshire.The pig and chick cupcakes are adorable next to this bright red cake barn.And don’t forget the sun!
1 package (18-1/2 ounces) butter recipe golden cake mix 1 package (18-1/4 ounces) devil’s food cake mix 4 cans (16 ounces each) vanilla frosting Red, blue, pink and yellow paste food coloring Miniature semisweet chocolate chips Black and red decorating gel Miniature M&M’s baking bits Assorted candies (pink mint candy lozenges, Good & Plenty candies and Brach’s white dessert mints) Candy corn Prepare golden cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 33-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Prepare devil’s food cake batter according to package directions. Fill 24 paper-lined muffin cups twothirds full. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Tint 1 cup frosting red. Frost two-thirds of the cake, forming a barn shape; spread frosting on sides of barn. For sky, tint 2/3 cup frosting blue; frost remaining top and sides of cake. Outline barn roof with chocolate chips. Insert a #6 round tip into a pastry bag; fill bag with 1/4 cup white frosting. Outline barn doors and window. With black decorating gel and an M&M’s baking bit, add a spiderweb and spider. For pigs, tint 1 cup frosting pink; frost 12 cupcakes. Attach baking bits for eyes, pink candy lozenges for snouts, chocolate chips for nostrils and Good & Plenty candies for ears. For chicks, tint 2 cups frosting yellow; transfer to a pastry bag. Insert a #17 star tip; pipe frosting onto 11 cupcakes. Pipe heads and wings. Decorate with dessert mints, baking bits and candy corn. For sun, frost remaining cupcake with yellow frosting. Position candy corn around edges. Form a face with chocolate chips and red decorating gel. Yield: 1 cake (12-15 servings) plus 2 dozen cupcakes.
Editor’s Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.

44

Monkeying Around...
1 package (18-1/4 ounces) chocolate cake mix 1 can (16 ounces) chocolate frosting 24 vanilla wafers Black and red decorating gel 48 light blue, dark blue or white milk chocolate M&M’s 12 peanut butter cream-filled sandwich cookies Prepare cake batter; bake according to package directions for cupcakes. Cool completely on wire racks. Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. With a serrated knife, cut off and discard a fourth from

Monkey Cupcakes
l PREP: 30 min. l BAKE: 20 min. + cooling
Kids’ eyes will light up when they see these cute jungle goodies. “They never fail to make my grandkids smile, and they’re always a hit at bake sales,” says Sandra Seaman of Greensburg, Pennsylvania.

each vanilla wafer. Place a wafer on each cupcake, with the rounded edge of wafer near edge of cupcake, for face. Add dots of black gel for nostrils. With red gel, pipe a mouth on each. Place the M&M’s above wafers for eyes; add dots of black gel for pupils. Using reserved frosting and a #16 star tip, pipe hair. Carefully separate sandwich cookies; cut each in half. Position one on each side of cupcakes for ears. Yield: 2 dozen.

Cupcake Cupboard

Open Our On-Line

Sometimes You Just Can’t Resist!
Taste of Home Cupcakes & Muffins is a 96-page, softcover collection of over 140 of our best cupcake and muffin recipes with a bonus section of timehonored baking secrets, perfect frostings and handy decorating tips. Look for it wherever magazines are sold starting April 10, 2007.

NEW! 152Yum my

Favorites for Every Occ

asion!

Bake a Batch of Happiness Today!
Over-the-Top Chocolate Cupcakes p. 32

p. 52

p. 12

p. 13
Display until
$5.99 U.S./$6.99

July 9, 2007
Canada

F Creamy Drea my Frostings F Easy Baking & Decorating Tips

Taste of Home Plus, our new on-line newsletter for
subscribers, has even more winning cupcake recipes and tips for you. Enjoy: G Eight dazzling cupcakes, including Toffee Mocha Cupcakes (above). G Fun and easy decorating ideas. G An instructional video on how to make graduation-hat cupcakes. Just click on www.tasteofhome.com/plus, log in and enjoy the delicious “extras” we have for you.
www.tasteofhome.com

45

Touring Country Kitchens

Her New Kitchen Takes the Cake!
By Dawn Andrews
Prosser, Washington

BEFORE

Imagine a cramped, ’70sstyle kitchen with worn walnut cabinets and an oddly sized pantry. Add a blended family of seven, two grandchildren and a busy cake-decorating business, and you can understand why my husband, Mike, and I decided to give the outdated kitchen a much-needed face-lift. We began by gutting the entire room. We tore out the old recessed lights,
Entry Hall Desk

raised the ceiling and installed new lighting. Mike, who’s a diversified farmer, replaced the old linoleum floor with easycare laminate wood flooring. And we removed the old pantry and slid the garage door over 30 inches…opening up 17 feet of space for floor-to-ceiling cabinets.

Living Room

Storage

Stove

Dining Table

Lots of Storage The two-toned cabinets have creamcolored, laminate frames and honey oak doors covered in baked-on vinyl. Several have glass doors and interior lights that show off my blue-trimmed pottery pieces.The oversized drawers are great for towels and linens. My new pantry is the best. I was constantly rearranging and Ovens Pantry rotating groceries in the old Garage Refrigerator Door one. Every nook and cranny Island was overflowing. Now I just open the door and pull out the Dishwasher drawers. It’s so much more efficient and manageable.And I have storage space to spare! Bay Window Cooking in the old kitchen

was a big chore, mainly because of the tight space.This changed dramatically when we replaced our U-shaped island with a rectangular one. Our youngest son,Macauley,15,enjoys eating his breakfast here (there’s seating for two), and I rely on the space for food prep and buffet-style entertaining. Guests can easily walk from the kitchen into the dining room, without trying to get around a clunky island. Designed with Business in Mind I planned my kitchen around my cake business, even though I opened a cake shop in town (25 miles away) shortly after the remodel. I create novelty cakes and have made wedding cakes for several of my nieces and nephews. Now I can do extra baking at home without feeling cramped.There’s a place to store my baking supplies and a large cubbyhole in the island for my 10-quart commercial mixer. My double convecTaste of Home • April/May 2007

Hutch

46

Photos: Tedd Cadd, www.teddcaddphoto.com

Dawn’s 10-quart mixer tucks under the island (above). She loves her pantry (below).

tion ovens are wonderful for running a cake business.And the roomier kitchen also allowed for a large refrigerator, a ceramic-topped stove and a handy work desk. I had wanted these conveniences for so long, and now I’ve got them! Since we’re also wine grape growers, I chose a grape theme for my kitchen. I really like the burgundy wallpaper border, with its pretty, blue grapes. It complements the country-blue carpeting in the dining room and the grape knickknacks throughout the kitchen. I have other collections that I work into the decor as well,such as chickens and asparagus pieces.My favorite collection is my red dishes, which I display in the dining room hutch. Most of the accents and pieces decorating the kitchen have wonderful memories connected to them. I love every inch of my new kitchen.It has truly been a blessing!
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Mike and Dawn Andrews (right) and their children, Michaela, 18, and Macauley, 15, enjoy having family dinners in the dining room (below). Once the old kitchen (inset, far left) was gutted, the Andrewses installed floor-to-ceiling cabinets, laminate flooring and a new island.

47

Budget Meal

Makeover Monday
Turn leftover ham and eggs into a mouth-watering main dish that’s thrifty, too!

6 $1.9

matched up a savory ham and biscuits recipe with two more reader favorites for this inviting menu.You won’t feel like you’re serving your family leftovers...plus, you can put it on the table for just $1.96 a plate! • Billie George from Saskatoon,Saskatchewan puts her extra ham and hardcooked eggs to good use by making tasty After-Holiday Ham on Biscuits with a creamy white sauce.“When my children were young,they loved to color lots of Easter eggs, so this recipe was a great way to use them up,” she writes. • A light, lemony dressing drapes the well-seasoned Vinaigrette Asparagus Salad from Linda Lacek of Winter Park, Florida.“Vinaigrette can darken the vegetables it touches, so be sure to toss the asparagus with the dressing just before serving,” advises Linda.
48

Our Test Kitchen

• “I make this refreshing Orange Slush as a ‘cool’ snack for my family, but it’s also a delightful addition to a meal,” says field editor Amy Voights of Brodhead, Wisconsin.“Sometimes I add strawberries or use different fruit juices.”

1/2 teaspoon Worcestershire sauce 1/8 teaspoon pepper 3 tablespoons all-purpose flour 1-3/4 cups milk 3 hard-cooked eggs, chopped 1 tablespoon minced fresh parsley In a bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the

After-Holiday Ham on Biscuits
❧ PREP/TOTAL TIME: 30 min.
1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons cold butter 1/2 cup milk CREAM SAUCE: 1 cup cubed fully cooked ham 1/4 cup chopped onion 3 tablespoons butter 1/2 teaspoon chicken bouillon granules

73¢

Taste of Home • April/May 2007

pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley. Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Vinaigrette Asparagus Salad ❧ PREP: 15 min. + chilling 66¢
✓ Includes Nutrition Facts.
2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon 1 garlic clove, minced 1/2 teaspoon Dijon mustard 1/4 teaspoon pepper Dash salt 1 pound fresh asparagus, trimmed For vinaigrette, in a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for at least 1 hour. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a serving bowl; cover and refrigerate. Just before serving, shake vinaigrette and drizzle over asparagus. Yield: 4 servings.
Nutrition Facts: 1 serving equals 77 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 59 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Rolling with Marble I received a marble slab and a rolling pin as a gift.I have no idea what I can use them for. I love Taste of Home recipes and appreciate any help you can give me. —S.B., Depew, New York

Test Kitchen Team
Meet a Team Member:

Ask Our

Annie Rose
My mom always said,“Annie had a good day at school only if she’d had a good lunch.” This may sound funny, but it’s pretty much true.I love good food. Being a home economist for Taste of Home means I get paid to taste thousands of delicious recipes from our readers. I especially love making soups that simmer all day long,because they fill the Test Kitchen with mouth-watering aromas. Co-workers walking by often stick their heads in, wondering if we need any extra testers for the day. My college friends (I graduated with a food systems and technology degree from the University of Wisconsin-Stout) always predicted I’d have my own cooking show. But it was my grandma who knew what I really wanted.When I was a teenager,she and I visited the TOH Test Kitchen at the Reiman Publications Visitor Center, and it was love at first sight. When I’m not working, I’m cooking for my family and friends, camping or reading a good book. Home,but I haven’t been able to find the peach pie filling called for in the recipe. I’ve tried three national supermarkets, but none of them carries this product. What could I use as a substitute? —C.R., Camden, Maine You could substitute canned sliced peaches for the peach filling. Simply drain the peaches, reserving the syrup. Then, add a few tablespoons of the syrup with the peaches, along with the other fruit called for in the recipe. For a slightly different flavor, substitute apple pie filling. Cherry or strawberry pie filling would also work nicely, but keep in mind that the fluff will be pink.

Marble surfaces and rolling pins are wonderful tools for rolling buttery pasties and dough. Because marble is always cool, it helps keep chilled dough easy to handle as you roll it out. Some cooks place their marble rolling pin in the refrigerator so it is well chilled. A marble surface is also desirable for preparing fondant candies and tempering chocolate.Marble is easy to clean as well. So enjoy your gift! Dough Cycles I would like to make the Mini Maple Cinnamon Rolls in the April/May ’06 issue of Taste of Home, but I’m unsure of when to remove the dough from the bread machine.The recipe says to remove the dough when the cycle is completed, but I’m not sure what that means.Please help! —C.P., Pritchard, British Columbia Yeast breads that are shaped, like cinnamon rolls or breadsticks, are removed from the bread machine after the first rise.The dough is then shaped and allowed to rise one last time before baking. Most bread machines have a dough setting that will stop or beep at the end of the cycle, signaling that the first rise is completed and the dough is ready to be removed. If your bread machine does not have this option, you will need to keep a close eye on it and remove the dough after the first rise or refer to your owner’s manual to determine when the first rise ends. Substitute for Peach Pie Filling I’d like to make the Creamy Fruit Delight in the April/May ’05 issue of Taste of

Orange Slush
❧ PREP/TOTAL TIME: 15 min.
1 cup water 1 can (6 ounces) frozen orange juice concentrate

57¢

1 carton (6 ounces) vanilla yogurt 1/2 cup sugar 1/2 cup cold milk 1/2 teaspoon vanilla extract 10 to 12 ice cubes In a blender, combine the water, orange juice concentrate, yogurt, sugar, milk and vanilla; cover and process until smooth. While processing, add a few ice cubes at a time until mixture achieves desired thickness. Pour into chilled glasses; serve immediately. Yield: 4 servings.
Serve and Save! For more frugalbut-flavorful recipes, visit www.tasteofhome.com/plus.

STUMPED? If you have a food-related question, turn to page 62 for our Contributor Guidelines or E-mail us at editors@tasteofhome.com.
49

www.tasteofhome.com

Jeffery Blackman/State of NH Division of Travel & Tourism Development Tourism PEI

Autumn’s Best Vacations
Gorgeous colors and charming
country backroads are the signature of autumn! So, if you’re searching for a new and exciting way to revel in the spectacular fall scenery this September or October, look to our friends at World Wide Country Tours.They offer a wonderful selection of fall foliage vacations. Here’s a sampling of their color-packed fall lineup for 2007:
Bob Taylor

River Barge Autumn Adventure—Relax aboard the River Explorer, a fabulous floating hotel, as you glide with us down the Ohio River all the way from Cincinnati to Charleston. You’ll disembark to enjoy the dramatic views of New River Gorge.Then it’s back aboard the River Explorer for a colorful return cruise to Cincinnati as you take in the stunning beauty of West Virginia, Kentucky and Ohio at the peak

Spectacular sights of autumn in New England await!

of their fall color show. Around Lake Michigan—Thrill to Lake Michigan’s magnificent shoreline as you circle this gem of the Great Lakes, past the charming harbor towns of Michigan and Wisconsin. Marvelous Missouri—A week of wonders awaits you, from St. Louis’ Gateway Arch to stunning Lake of the Ozarks and from Kansas City’s Hallmark Crown Center to the Missouri River Valley’s colorful gardens, vineyards and orchards. Tennessee & Kentucky Country Holiday—For glorious scenery and lots of good-time fun,it’s hard to beat an autumn visit with the friendly folks from the Blue Ridge and Smoky Mountains of Kentucky, Tennessee and North Carolina.The softhued views are stunning! Ohio’s Amish Country—Soak in the rustic beauty of the Buckeye State as you step back in time to an era of horsedrawn buggies, exquisite craftsmanship and old-fashioned hospitality. Nova Scotia & Prince Edward Island—Experience a breathtaking

50

Taste of Home • April/May 2007

Bob Grant/State of NH Division of Travel & Tourism Development

Tourism Nova Scotia, Anne of Green Gables: Tourism Dick Dietrich

Enjoy the quaint covered bridges and awe-inspiring views of our Autumn in New England tour.

Visit the idyllic and famous Peggy’s Cove lighthouse.

CVB

Cruise the scenic Ohio and Kanawha Rivers.

coastal drive along the famous Cabot Trail and enjoy the rugged history, unique ecology and fascinating culture of Canada’s Atlantic provinces. Canadian Rockies Rail Adventure— Travel in style aboard Canada’s two newest passenger tourist trains and enjoy breathtaking views of Alpine lakes,snowcapped peaks, thundering waterfalls and colorful valleys. Autumn in New England—Marvel at the color-rich mountains of Vermont and New Hampshire…Maine’s coastal beauty and Massachusetts’ picturesque coun-

tryside. Experience Colonial Days in Boston, too! Best of New York State—Come and enjoy! The Adirondack Wilderness is awesome. The Hudson River Valley, West Point,Cooperstown and Saratoga Springs are magical and memorable.And New York City is as sparkling as ever, whether uptown, midtown or downtown. Philadelphia Freedom & Amish Country—Discover the charming Amish and Mennonite communities of Lancaster County, and relive history at Valley Forge and Philadelphia’s famous Independence Hall.

Doyle Yoder

Enjoy the color-draped countryside and autumn’s glory in tranquil Amish country.

Reserve Your Place Now! Always among the most popular tours of the year, these fall foliage travel packages tend to sell out quickly. For a complete itinerary,request your catalog today!

For complete tour itineraries and departure dates, please visit our Web site at

www.countrytours.com/fall Call for your free tour catalog: 1-800/344-6918
Mention claim #8086 7 a.m. to 7 p.m. (CT) Monday-Friday, 8 a.m. to 3:30 p.m. Saturday

Travel the Canadian Rockies aboard the Rocky Mountaineer and the new Whistler Mountaineer.

A R e i m a n P u b l i c a t i o n s C o m p a ny

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51

Just Desserts

and

Easy

End a meal with style by serving a freshtasting tart, a fancy cookie or a showstopping layer cake.

Gingered Strawberry Tart
❧ PREP: 35 min. + chilling
Pretty as a picture, this very berry tart is a favorite of Marie Rizzio from Interlochen, Michigan.“I serve it in spring or summer,“ says Marie.“It‘s elegant, and tastes great, too.“
24 gingersnap cookies (about 1 cup) 2 tablespoons plus 1/3 cup sugar, divided 1/4 cup butter, melted 2 tablespoons cornstarch

1 teaspoon finely chopped crystallized ginger, optional 3 cups chopped fresh strawberries 1/4 cup water TOPPING: 2 cups sliced fresh strawberries 5 tablespoons seedless strawberry jam In a food processor, combine the gingersnaps, 2 tablespoons sugar and butter. Cover and process until blended. Press onto the bottom and up the sides of a 9-in. fluted

tart pan with a removable bottom; set aside. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar. Stir in the chopped strawberries and water. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened. Cool for 30 minutes. Pour into crust. Cover and refrigerate 2 hours or until set. Arrange sliced berries over filling. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries. Yield: 8 servings.

52

Taste of Home • April/May 2007

Coconut-Filled Nut Torte
❧ PREP: 45 min. ❧ BAKE: 20 min. + cooling
This torte has five kinds of nuts, a coconut filling and plenty of cream cheese frosting. “It was fun dreaming up this recipe because my family enjoys desserts and nuts,” writes Callie Barnum from Prattsville, New York.
2/3 cup shortening 1-2/3 cups sugar 5 egg whites 1 teaspoon almond extract 2-1/4 cups all-purpose flour 2-1/4 teaspoons baking powder 1 teaspoon salt 1-1/4 cups milk 1/2 cup finely chopped almonds 1/2 cup finely chopped hazelnuts FILLING: 1 can (5 ounces) evaporated milk 3/4 cup sugar 6 tablespoons butter, cubed 3 egg yolks, lightly beaten 1 teaspoon vanilla extract 1-1/2 cups flaked coconut 1/2 cup each chopped hazelnuts, pecans and walnuts FROSTING: 3/4 cup butter, softened 2 packages (3 ounces each) cream cheese, softened 1 teaspoon vanilla extract 3 cups confectioners’ sugar 2 tablespoons milk Pecan halves, optional In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners’ sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-14 servings. 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2-1/2 cups old-fashioned oats 1-1/2 cups diced frozen rhubarb 1 cup vanilla or white chips 1 cup dried cranberries 4 squares (1 ounce each) white baking chocolate In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
Food for Thought: We don’t always get what’s coming to us—thank goodness.

Sweeten your meals with Rhubarb Cranberry Cookies or Coconut-Filled Nut Torte.

Rhubarb Cranberry Cookies
❧ PREP: 30 min. ❧ BAKE: 10 min. per batch + cooling
Elaine Scott of Lafayette, Indiana submitted these sweet ’n’ tangy cookies. “I like the sweetness from the white chocolate It really complements the tart flavor of the rhubarb and cranberries,” she writes.
1 cup butter, softened

➜ Preventing Soggy Tart Crusts

Brush tart crusts with melted jelly before layering with fruit. This will help seal the crust and keep fruit juices from being absorbed into it.

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53

Favorite Grace
saying grace before Easter dinner and at other special-occasion meals.The following prayers will warm your heart any time of year. • Sylvia Bryant of Aulander, North Carolina says her fatherin-law always recited this prayer before each meal. Lord, humble our hearts and make us truly thankful for these and all our many blessings. In Christ’s name, Amen. • “My mom wrote a prayer that I was to read before Easter dinner,” writes Jessica Cogley from Franklin Park, Illinois.“It touched me so deeply that she had to help me finish reading it because I was in tears.” Heavenly Father, You have abundantly blessed us.Thank You for my precious children and grandchildren.Make us a blessing in each other’s lives, as well as in the lives of
54

Our Family’s

everyone with whom we come in contact.Although we are thankful for the material possessions You’ve given us, we’re most thankful for the treasure of our family—the only blessing we can take to Heaven with us. • “My family has always teased me about this prayer,” says Ruthie Somers of Bellefonte, Pennsylvania.“No matter if we have thunderstorms or 2 feet of snow, it’s always the same.” Dear Jesus, thank You for this beautiful day.Thank You for this food. Make it nourishing to our bodies. In Jesus’ name, Amen. • Here’s a long-standing family prayer from Marsha Morrison of Chillicothe, Ohio.“This grace has been in the family since my great-great-great-grandparents were slaves, back in 1804,” she relates. Our Father in Heaven, we come to Thee again, thanking Thee for the blessings that Thou hast bestowed upon us.We thank Thee for our health, our strength, our family and our food, dear Lord.We know that Thou art a good God, for Thou hast been good to us. In Christ’s name, let us all say “Amen.” PRAY TELL. Please share your family’s favorite grace with us. Send it to “Grace,” 5925 Country Lane, Greendale WI 53129 or editors@tasteofhome.com. For Contributor Guidelines, see page 62.

Many families cherish

Taste of Home • April/May 2007

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Get ready to grow red, juicy tomatoes the easiest way possible! This upsidedown planter eliminates all the stooping, bending and hard work and makes the picking a cinch. Insert up to two plants in the bottom,fill with soil, then water and fertilize through the top funnel. Plants are held up by the special collar on the bottom, filling with ripe tomatoes in no time. (One customer reported growing over 600 tomatoes from one plant!) Hang it on your deck, porch, balcony or tree. Plastic planter with steel hanger. 18" long x 10" wide.
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One push of the lid, and this tool chops vegetables into perfect pieces for cooking and deposits them in its storage container. It has two stainless steel blade sets— one for chopping,one for dicing. Plastic,2-cup container has measurements.10-7/8" long x 4-1/2" wide x 2-1/2" high. Dishwasher-safe.
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To order, please have your credit card ready when you call us toll-free at 1-800/880-3012. Or you can order on-line at www.ShopTasteofHome.com. Refer to Suite 1013P. Prices are good through August 2007. To mail your order, simply specify the item code, Suite 1013P and the name of the product.Be sure to add shipping and processing charges from the table at right (add 5% sales tax for orders shipped to anywhere within Wisconsin). For orders outside the United States,please double the shipping and processing charges. Orders from outside the U.S. are accepted by credit card or postal money order in U.S. funds only.) Mail your order to:Shop Taste of Home,Suite 1013P,5400 S.60th St.,P.O.Box 990, Greendale WI 53129-0990.
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55

Cooking for One or Two

Perfect for two are Crab-Stuffed Portobellos, Asparagus Fettuccine and Cinnamon-Raisin Bread Pudding.

Downsized Dinner
Tired of leftovers? These appetizing, home-style dishes make just enough for two and are so easy to prepare. Try one (or two) tonight!
1 garlic clove, minced 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 5 teaspoons mayonnaise 2 roasted sweet red pepper halves, drained 2 slices provolone cheese Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over

mushrooms. Broil 4-6 in. from the heat for 45 minutes or until tender. In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Asparagus Fettuccine
❧ PREP/TOTAL TIME: 25 min.

Crab-Stuffed Portobellos
❧ PREP/TOTAL TIME: 25 min.
Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and roasted sweet red pepper.
2 portobello mushrooms (5 ounces each) 2 tablespoons olive oil

✓ Includes Nutrition Facts.

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
4 ounces uncooked fettuccine

56

Taste of Home • April/May 2007

1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces 1/4 cup chopped onion 1 garlic clove, minced 1 tablespoon butter 2 ounces cream cheese, cubed 1/4 cup milk 1/4 cup shredded Parmesan cheese 1-1/2 teaspoons lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/8 teaspoon pepper Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.
Nutrition Facts: 1-1/4 cups (prepared with 2% milk) equals 396 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 388 mg sodium, 47 g carbohydrate, 4 g fiber, 17 g protein.

2/3 cup milk 3 tablespoons brown sugar 1 tablespoon butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt 1/3 cup raisins Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread. Bake at 350° for 35-40 minutes or until a knife inserted 1/2 in. from the edge comes out clean. Serve warm. Yield: 2 servings.

Simple Salsa Chicken
❧ PREP: 10 min. ❧ BAKE: 25 min.

✓ Includes Nutrition Facts.

Apple-Cherry Pork Chops
❧ PREP/TOTAL TIME: 30 min.
You’ll never want pork chops any other way once you try this recipe from field editor Doris Heath of Franklin, North Carolina. Doris seasons the juicy chops with a fragrant herb rub and serves them with a scrumptious apple and cherry sauce.
2 boneless pork loin chops (1/2 inch thick and 5 ounces each) 1/4 teaspoon dried thyme 1/8 teaspoon salt 1 tablespoon olive oil 2/3 cup apple juice 1 small apple, sliced 2 tablespoons dried cherries or cranberries 2 tablespoons chopped onion 1 teaspoon cornstarch 1 tablespoon cold water Rub pork chops with thyme and salt. In a skil-

“My husband and I prefer our food a little spicier than our children do, so one evening I baked plain chicken for them and created this dish for us,” Jan Cooper relates from Troy, Alabama. “My husband liked it so well that it is now a regular menu item at our house.”
2 boneless skinless chicken breast halves (5 ounces each) 1/8 teaspoon salt 1/3 cup salsa 2 tablespoons taco sauce 1/3 cup shredded Mexican cheese blend Place chicken in a shallow 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until chicken juices run clear. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half (prepared with reduced-fat cheese) equals 226 calories, 7 g fat (3 g saturated fat), 92 mg cholesterol, 628 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 very lean meat, 1 fat.

Cinnamon-Raisin Bread Pudding
❧ PREP: 5 min. ❧ BAKE: 35 min.
Field editor Edna Hoffman of Hebron, Indiana shares this rich bread pudding recipe that goes together in minutes. There’s plenty of old-fashioned cinnamon flavor...it’s sure to become a favorite.
1 cup cubed cinnamon-raisin bread 1 egg
Apple-Cherry Pork Chops

Simple Salsa Chicken

Food for Thought: Ever notice how some people eat with their fingers and talk with their forks?

let, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops. Yield: 2 servings.

Food for Thought: The nice thing about having a garden is that you can grow rather than buy the vegetables your children won’t eat.

Does Anyone Have...

frosting. My mother gave me a copy, but I’ve misplaced it. —Pam Harrington
1213 Georgene Dr. NE Albuquerque NM 87112

I attended a multicultural dinner, and one of the participants brought a potato-beef triangle pastry tart from India. It was fabulous! Is there anyone out there who might have this recipe? —Stacey Coye
17340 SW Hart Way Aloha OR 97007

rant in Colorado;Tamale Balls, which are similar to cocktail meatballs but taste like hot tamales;and Roasted Red Pepper Tomato Bisque, made with red peppers, tomatoes, onions,cheese and something with a kick. I hope someone can help. —Helen Bisso
1709 Tyler St., Aurora MO 65605

Readers looking for recipes turn here for your help.

If you can answer any of these requests, write directly to
the person seeking information. If you have a question, send it to “Does Anyone Have…?”, Taste of Home, 5925 Country Lane, Greendale WI 53129, or E-mail us at editors@taste ofhome.com. (Make sure to include your street address.) We’ll use as many as possible. These readers may receive hundreds of responses and may not be able to personally thank everyone for their generosity. Rest assured, they appreciate your help. I’ve lost my recipe for beef short ribs. It was cooked in a Dutch oven with carrots, onions,potatoes and cabbage and made a beautiful, thick gravy. If anyone has the recipe, or something similar, I’d love to hear from you. —Betty Mashburn
170 Maple St., Prattville AL 36067

Years ago, my husband and I enjoyed tomato aspic, but my recipe is long lost. It was made with lemon gelatin, vinegar, tomato sauce and avocado. Does anyone have the recipe? We’d love to make it again. —Lola Griggs
10552 Orion Ave. Mission Hills CA 91345

I’m searching for the recipe for Pecan Cobbler Pie.My son tried it at a restaurant and asked if I could make it for him. Can you help? —Lorine Washington
210 Washington St. Houlka MS 38850-9626

I’d really like the recipe for Polish Dill Pickle Soup.Even if you don’t have the quantities, I can make do with just the ingredients. —Mary Arnold
482 La Cuesta Dr. Scotts Valley CA 95066-4716

the cranberry-colored rings that cafes use as a garnish and are slightly crunchy and mildly sweet. If you know where I could purchase them,I’d like that information, too. —Terri Crownover
808 E. Georgia St. Shawnee OK 74804

Growing up in the 1950s,I remember my mom’s friend serving Glorified Rice. It contained rice, crushed pineapple, maraschino cherries, whipped cream and miniature marshmallows. Would you share your version? —Nancy Bucknell
9606 Cascade Loop NE Olympia WA 98516

Might a fellow TOH reader have the recipe for British Revolution Cake? —Ann Chan
755 Oberlin Rd., Augusta GA 30909

Does anyone have a recipe for stewed tomatoes with a thickened sauce? —Roy Kronmeyer
3314 Sudlersville S. Laurel MD 20724

I’ve been looking for the following recipes for some time: fried spinach from a restau-

When I was in high school, my best friend and I made Mountain Dew Pudding. All I can remember about this dish is that you started with saltine crackers, egg whites and maybe vanilla flavoring, and when done, the top was brown and sugary. I’m originally from Maine, so maybe it’s a “Yankee” recipe. —Joan Terrell
320 E. Sixth St. Garner IA 50438-1450

When I was in Georgia,I tried peach salsa. I’d like to make it at home, if someone would share their recipe. —Angie Young
2035 New Hope Rd. Big Sandy TN 38221

My husband wants the recipe for a dish he enjoyed many years ago. It had cheese, summer squash and a potato chip topping.Thanks. —Heather Norris
1633 San Juan Cir., Evans CO 80620

I’m in search of a recipe for candied apple rings.They’re
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I’m looking for a boysenberry cake recipe made with canned boysenberries and a cooked

Need a Quick Reply? Because we receive hundreds of requests for “Does Anyone Have…?”, it could be quite a while before you see your particular question in print. So if you need your answer fast, check out www.tasteofhome. com on the Internet. Our on-line Bulletin Board is the perfect place to ask your questions. Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. To access, click the “Bulletin Board” link on the Taste of Home Web site or visit http://bbs.reimanpub.com. Or you can search our on-line Recipe Finder, containing over 29,000 kitchen-tested recipes.

Taste of Home • April/May 2007

!

Tour Highlights:

Slice of California Tour
You’re invited to join
me on a delicious new adventure for Taste of Home cooks! Hi! I’m TOH Editor Ann Kaiser, and I’m excited to tell you about our new “Slice of California” tour coming up this fall. We’ve planned a trip… • Especially for TOH readers, people who love to cook and eat • To a beautiful, food-producing area • Where we can visit fascinating farms, meet the best local cooks and sample their specialties—including an authentic Taste of Home recipe every day! Where to? We’re headed to the fertile northern Santa Clara Valley and the gorgeous Monterey coast.I’ve traveled to that area several times to do my“Editor in the Country”articles for Country Woman, TOH’s sister magazine, and was so impressed with the people, food and scenery! In fact,the Slice of California tour will stop at two places I’ve visited for my workday articles: Mari Rossi’s apricot farm near Hollister and aromatic Gilroy, the “Garlic Capital of the World.” Mari and her family dry their entire crop of flavorful Blenheim apricots in the warm California sun. Mmm,they are delectable! We’ll taste them, and she’ll share her best recipes. You can smell garlic in the air around Gilroy …seriously.When I helped harvest garlic there for one of my stories, the aroma in the fields and from the nearby garlic-processing plant made my mouth water for foods that showcase it.Yours will,too,when a pair of fun and friendly celebrity chefs from the annual Gilroy Garlic Festival will demonstrate their specialties! Five Flavorful, Fun-Filled Days I’m signed up for the September 30 tour, eager to share all the fun and great eating with some of you.Another guided group will start on October 7. Please join us! Bring along your spouse, your mom or daughter, or your potluck group!

❥ Enjoy a private cooking demo and unforgettable dinner at the home of Natalie Tognetti, a lifelong food enthusiast who will soon have her own television cooking show. ❥ Sample produce like vine-ripened tomatoes, flavorful garlic and fresh peppers at Judy and Louie Bonino’s vegetable farm and market. ❥ Pick artichokes at a fourth-generation family farm and learn how easy it is to cook the thorny, oddlooking little vegetable. ❥ Try Alene DeBrito’s “Earthquake” candy apple, a seismic sensation of caramel, rice cereal, peanut butter and chocolate that will rock your taste buds.

At right are highlights of our 5-day “cook’s tour” to whet your appetite…
Space is limited, so reserve your place today! For a complete day-by-day itinerary, introduction to the friendly cooks and chefs we’ll meet along the way, and more details…

❥ Savor a delicious meal prepared by celebrity chefs Gene Sakahara and Sam Bozzo (above). ❥ Marvel at the magnificent ocean views along the Monterey peninsula’s spectacular 17-Mile Drive. ❥ Visit the factory and gift shop of artist Ann Morhauser, whose handcrafted glass dinnerware is found in some of the world’s finest restaurants. ❥ Spend 3 nights at the Ridgemark Country Club’s cottages, overlooking the surrounding mountains.

visit www.countrytours.com or call 1-800/344-6918.

CALIFORNIA
San Jose Gilroy Hollister

Watsonville Castroville Pacific Grove Monterey Carmel-By-The-Sea

www.tasteofhome.com

Web Contests

Win a Great Trip!
At Taste of Home, we believe in keeping things easy…and nothing could be simpler than our prize program. Enter on-line, and you could win!
It just might happen! We’re offering two fantastic trips, and it couldn’t be any easier to enter.Visit our Web site at www.tasteofhome.com/prizes and register for a chance to win one of the wonderful prizes featured on this page.

enjoy autumn in

new england

Need a getaway?

Taste of Home

Win a

Homecoming

Welcome home...to Taste of Home.
The editors of Taste of Home, Simple & Delicious, Light & Tasty and Cooking for 2 have cooked up a “homecoming celebration”that’s sure to appeal to home cooks from coast to coast. One lucky winner will spend the day at the Greendale,Wisconsin headquarters of Taste of Home, learning how we put together our food magazines.Along with editors and home economists, the winner will taste-test recipes,watch food stylists and photographers in our photo studio and review the page-by-page issue “road map.” The winner will also enjoy a $200.00 shopping spree at the Taste of Home Outlet Store, located in the Reiman Publications Visitor Center. Plus, there will be time to explore the other unique shops in historic Greendale between meals with Taste of Home staffers.

This busy, fun-filled homecoming includes:
• Round-trip airfare for two to Milwaukee, Wisconsin, courtesy of vacation together.com • Two nights’ accommodations for two, courtesy of InterContinental Milwaukee • Limousine transportation • Breakfast, lunch and dinner • A $200.00 shopping spree at the Taste of Home Outlet Store • A free magazine subscription (or renewal) • An autographed copy of the new The Taste of Home Cookbook • Lots more Taste of Home goodies For your chance to win the Taste of Home Homecoming, valued at $2,000.00, visit our Web site and click on the “Contests” link. Entries must be received by July 31, 2007. One winner will be drawn on Wednesday, August 1, 2007.

To enter, and for official rules and details, visit our Web site at www.tasteofhome.com/prizes. Don’t have Internet access at home? Visit your local library and set up a free E-mail account, then visit our Web site to enter. No purchase is necessary to enter or win. See each prize description for respective sweepstakes closing dates. Open to U.S. residents 18 and over. Sponsor is the Reiman Media Group, Inc. Void where prohibited.

New England is beautiful all year long, but in fall, it’s spectacular! Trees aglow provide the perfect backdrop to the “Autumn in New England” tour through Vermont, Massachusetts, Maine and New Hampshire, hosted by World Wide Country Tours. Enter now for your chance to travel for FREE! This colorful 8-day tour begins with a trip back to the 1830s at Old Sturbridge Village. Walk through original homes, craft shops, meetinghouses and a mill—all from the 18th or 19th centuries—that have been preserved to re-create an authentic New England town. In Boston, follow the famous Freedom Trail and spend the morning seeing such famous sights as the USS Constitution, Bunker Hill, Old North Church and more. Later, meet a veteran lobsterman and learn about trapping…then enjoy an authentic Gloucester lobster bake! Beauty abounds as we travel the region in a comfortable custom motorcoach. Lush trees loaded with color create a panorama beyond compare in New Hampshire’s White Mountains, with slopes and valleys draped in fall color. The tour includes comfortable lodgings and 14 meals at some of New England’s finest restaurants, inns and specialty shops. For your chance to win a trip for two with the Autumn in New England tour, valued at $2,998.00, visit our Web site and click on the “Contests” link. Entries must be received by July 31, 2007. One winner will be drawn on Wednesday, August 1, 2007.
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I just renewed my subscription, and I already have 30 TOH annuals (the best books).My husband brags to everyone how great “my” cooking is. I’m sure we’ll be lifelong fans. —Glenda Dockum
Au Sable Forks, New York

Readers share comments and feedback from their kitchens.

I Want That One My grandson Ahren was visiting me when the Feb/Mar issue arrived. He immediately spotted the Red Velvet Heart Torte on page 14.“Nonny,” he asked,“can you make me one of those?” This is a picture of Ahren (above) with his cake. For his sixth birthday,I’m going to make the Racetrack Cake from the same issue. —Coralee Collis
Ankeny, Iowa

Teen Loves Taste I’m a 15-year-old cooking fan who has collected 150 or more TOH recipes...and I’m not done yet! I wanted to thank Peggy Frasier of Indianapolis, Indiana for her delicious Raspberry Ribbon Cheesecake (June/July ’96). Also,thanks to Christine Eilerts from Tulsa, Oklahoma for Home-Style Scalloped Potatoes (Dec/Jan ’04). My dad remarked,“Those look just like how my grandma made her scalloped potatoes!” That was the best compliment I have ever received. —Abigail Rider
East Point, Kentucky

“Lifers” About a year and a half ago,I was in a long checkout line and picked up a copy of TOH for the first time.It was full of recipes I really wanted to try.

CONTRIBUTOR GUIDELINES
Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? We’d love to hear from you. Here’s how to get involved: 1. 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 entries, please follow the directions on page 43.) 2. After you submit 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 publications. 3. 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 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. 4. It’s easy to send us recipes and other submissions! Simply use the convenient form on our Web site at www.tasteofhome.com. Or you can E-mail them to editors@tasteofhome.com. If you have a particular department or feature in mind, please type it in the subject line of your E-mail message. To send submissions via regular mail, please address them to: Taste of Home, 5925 Country Lane, Greendale WI 53129. If you have a particular department 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 hand-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. 5. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

A Sweet Team My daughter Samantha and her Grandma Lavalette love cooking, baking and TOH. They made the Fluffy Raspberry Torte (June/ July ’05) for the annual Carroll Family Reunion in Tappahannock,Virginia.I snapped this quick photo (above) before Grandpa made the torte disappear! —Barbara Dunn
Riverside, California

Kid-Approved Treat My sister made the Caramel Chocolate Trifle (Aug/Sept ’06) for our family reunion.It was such a success that she has since made it for church potlucks and other gatherings. She gets a laugh when kids look at the trifle before the meal and say, “Now that’s what I’m going to have for dessert!” —Maureen Shelton
Mt. Sherman, Kentucky

TOH Birthday My daughter Jenna just turned 18. I asked her if she wanted to go out to eat or have a dinner party at home. Immediately, she said,“Let’s get out our Taste of Home magazines, Mom!” We chose Steak and Shrimp Kabobs (June/July ’03), Stuffed Baked Potatoes (Aug/Sept ’02), Cheesy Noodle Casserole (Oct/Nov ’03) and Mint Chip Freeze (Feb/Mar ’05).The dinner was a hit, and Jenna and I had a great time preparing the delicious spread. —Teresa Schooley
Ottumwa, Iowa

Taste of Home • April/May 2007

Here’s Part of Meet the 1,000 Cooks Who Our Staff: Help Edit This Magazine! We’d like you
Look to see which field editors are from your area.
Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Ann Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann. Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista; Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Hamburg; Wanda O’Neal, Murfreesboro; Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis; Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor. Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Ronda Weber, Greenwood; Dot Swain, Milford; Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington. Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Mary Lou Robison, Miami; Diane Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, St. Augustine; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs. Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; Jean Rhodes, Tignall. Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Shirley Watanabe, Kula. Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dixie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans, Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker, Rockton; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford, Winchester. Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch; Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus, Zionsville. Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines; Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset. Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page Alexander, Baldwin City; Carole Schlender, Burrton; Michelle Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade, Kansas City; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Billie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, Wilmore. Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery, Washington; Tonya Fitzgerald, West Monroe. Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville; Debbie Belote, Columbia; Cassandra Corridon, Frederick; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park; Betsy Hedeman, Timonium; Gail Buss, Westminster. Massachusetts: Laurinda Johnston, Belchertown; Lynn Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merrimac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria Continued on page 64

to meet a couple of our 1,000 field editors from across North America.These cooks practice their trade at home, day in and day out, for family and friends. In fact, they’re probably a lot like you!

Dixie Lee Harmon
Bainville, Montana

Personal profile: Husband Dave,three sons,one daughter and seven grandchildren. Dixie, who’s a former teacher, and her husband own and run a farm/ranch. “When Dave and I married and moved to the farm, I soon learned how to put balanced meals on the table for Dave and the hired hand. Luckily, we were blessed to live in a rural community that loves to cook and readily shares recipes! “My mom was an excellent cook. She and my grandmother grew gardens and canned, which I also do. Everything raised in a garden tastes better! “My greatest passions are women’s ministry, Bible studies…and spending time with our grandchildren.”

Carolyn Kyzer
Alexander, Arkansas

Personal profile: Husband Leroy,a retired railroad clerk; one adult son, Kris; three grandchildren.Carolyn is a retired high school counselor. “I like to cook all types of foods,but I have more requests for desserts than anything else. A recipe is never too long or too difficult.I have cookbooks (about 300 of them) everywhere,and I always carry one with me…except to church.I love sharing them—and what I cook from them—with others. My grandsons like to get out my Taste of Home cookbooks and pick out what they want to make. “I enjoy anything creative and take art classes once a week. Leroy and I are also active in our church.”

www.tasteofhome.com

63

Our 1,000 Editors:
(continued from page 63)
Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester. Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs; Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn Miracle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine, Grand Haven; Casey Stellini, Grand Junction; DiAnn Mallehan, Grand Rapids; Barb Ruis, Grandville; Jackie Riley, Holland; Anne Heinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson; Ruth Peterson, Jenison; Marcy Cella, L’Anse; Sondra Bergy, Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; Marsha Ransom, South Haven; Christina Till, South Haven; Dona Erhart, Stockbridge; Marian Christensen, Sumner; Winifred Winch, Wetmore; Suzanne Veverka, White Cloud. Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka; Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Ruth Smith, Brooklyn Center; Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; Lucille Taylor, Luverne; Angie Colwell, Morton; Shirley Kidd, New London; Dotty Egge, Pelican Rapids; Pat Walter, Pine Island; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael; Jeane Jenson, Stillwater; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton, Winona. Mississippi: Anne Glidewell, Booneville; DeLois Douglas, Charleston; Peggy Tucker, Fulton; Kristy Allen, Hattiesburg; Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, Louisville; Rita Futral, Starkville. Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Jeanette Fuehring, Concordia; Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Oleta Cone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Salisbury; Helen Lamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Marshall, Waverly. Montana: Kerry Bouchard, Augusta; Donna Mosher, Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig, Billings; Shari McKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz, Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer, Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry. Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro, Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; Kathy Scott, Hemingford; Tami Kuehl, Loop City; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Moylan, Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan O’Brien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Syracuse. Nevada: Karen Sikora, Dayton; Jenece Howard, Elko; Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village; Nancy Beckerbauer, Las Vegas; Nicole Clayton, Las Vegas; Sharon Peterson, Las Vegas; Joan Schroeder, Mesquite. New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver, Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; Colleen Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn, Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey. New Jersey: Nancy Zimmerman, Cape May Court House; Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Jean Finkbeiner, Gibbstown; Sally Treonze, Hillsborough; Sandra Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Marie Forte, Raritan; Nancy Negvesky, Somerville. New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes, Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen; Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Los Alamos; Karen Armatys, Raton; Terri Kearns, Roswell; Alpha Wilson, Roswell; Gloria Valdez, Tijeras. New York: Louise Beatty, Amherst; Sandy Starks, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horseheads; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Malinowski, Lee Center; Kathy Petrullo, Long Island City; Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo, North Massapequa; Estelle Keefer, Olean; Rosemary White, Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca; Kristine Chayes, Smithtown; Penney Kester, Springville; Penny Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony Tardugno, Vernon Center; Kathy Anderson, Wallkill.

North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler; Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass, Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point; Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp Hylander, Sneads Ferry; Dorothy Baker, Southern Pines. North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner, Englevale; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti. Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; Mabel Courtney, Archbold; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton; Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Miriam Hershberger, Holmesville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Janis Engle, Milford; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville; Pat Waymire, Yellow Springs. Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa. Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; May Clark, Grants Pass; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Pleasant Hill; Shannon Burroughs-Campbell, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crowell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Dalles; Dala Johnson, Tualatin; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn. Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia Garcia, Hanover; Gladys Moran, Honesdale; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Becky Darling, Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York. Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Medeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Warwick. South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett, Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston, Williamston. South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Roxy Wilfahrt, Watertown. Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Bolden, Unionville. Texas: Christine Groves, Archer City; Sarah Woodruff, Austin;

Join the Team
Our volunteer editors regularly share recipes, cooking tips and ideas with our home-office staff. In turn, their names appear here, and they receive a free subscription to Taste of Home. Interested in joining our team of field editors? If you’re a good cook and would like to be considered, send several of your favorite recipes, plus details about you and your cooking background, to “Join the Team,” Taste of Home, 5925 Country Lane, Greendale WI 53129.
Nila Towler, Baird; Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; Luann Carlson, El Paso; Cindy Bertrand, Floydada; Jeanne Brady, Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury; Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson; Rebecca Liao, Keller; Becky Duncan, Leming; Linda Clapp, Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary Anne McWhirter, Pearland; Shonie Castaneda, Pharr; Penny Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Helen Suter, Richmond; Mildred Sherrer, Roanoke; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake; Dorothy Pritchett, Wills Point. Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch; Karen Allen, Park City; Keri Witte, Provo; Donna Higbee, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt Lake City; Stacey Christensen, Salt Lake City; Gaylene Anderson, Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork. Vermont: Patricia Le Blanc, East Hardwick; Virginia Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport; Susan Greenall, Windsor. Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Donna Rivera, Colonial Beach; Ila Alderman, Galax; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville; Rosemarie Forcum, Heathsville; Eugene Presley, Honaker; Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City; Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris, Toano; Betsey Bishop, Warrenton. Washington: Frank Anderson, Bainbridge Island; Bonnie Waliezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee; Margie Snodgrass, Gig Harbor; Patricia Crandall, Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden; Janis Plagerman, Lynden; Margery Bryan, Moses Lake; Virginia Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass, Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt, Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Ferne Carter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver; Tyffany Fries, Yakima. West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust, Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta. Wisconsin: Janelle Lee, Appleton; Sue Gronholz, Beaver Dam; Amy Voights, Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg; Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac; Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Arlene Haupt, Madison; Holly Basford, McFarland; Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; Mary Martin, Park Falls; Sandra Baratka, Phillips; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather, Strum; Karen Jarosz, Waterford; Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, West Bend. Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst, Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis. Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt; Florence Barnes, Drumheller; Lori Stefanishion, Drumheller; Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne,

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Taste of Home • April/May 2007

Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu. British Columbia: Joan Baskin, Black Creek; Brenda Read, Burns Lake; Mary Dice, Chemainus; Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria. Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg; Alice Szarkiewicz, Winnipeg. New Brunswick: Nancy Biddington, Boudreau-Ouest; France Couturier, Edmundston; Marilu Hynes, McLeod Hill. Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity. Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy, Coldbrook; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville. Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Loralee Hanes, Troy; Lynne Wilhelm, West Hill. Prince Edward Island: Connie Sanders, Belle River; 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; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict; Peggy Gwillim, Strasbourg.

Ted’s Toothpick Contest

Toothpick Rolls Up Wrap
Locate the hidden drawing, and you could win!

Vegetarians and nonvegetarians alike seemed drawn to the fresh-tasting Zesty
Vegetarian Wraps on page 23 of the last issue. Many who studied the recipe also discovered Ted’s Toothpick hidden on one of the spinach tortillas. Elizabeth Mein from Chevy Chase, Maryland noticed the toothpick when she was checking out the wraps for her daughter and granddaughter, both vegetarians. “This recipe looks good enough for me to try, too!” wrote Elizabeth. And in White Haven, Pennsylvania, Ruth Quinn got some help finding the elusive pick from the family pet.“My sister’s cat jumped on my lap, and my magazine fell to the floor,” she explained.“Picking it up, I looked right at the wrap.That cat definitely gets a treat for helping.” Our little game of hiding a drawing of a toothpick in each issue adds a challenge for sharp-eyed readers. If you’re new to Taste of Home, here’s the story behind our contest:Ted is an imaginary character who accidentally drops his toothpick after sampling one of the dishes in each issue. Unfortunately, Ted’s not very good at finding his toothpick…so he counts on Taste of Home subscribers to help him out. Where Did It Land? A drawing of a toothpick is hidden somewhere in every copy of each issue,including the one you’re reading right now. It may be anywhere—tucked into a photo or stuck in a drawing…in a margin…even used as an exclamation point at the end of a headline. It resembles a real-life flat toothpick and looks like this…

Two-Tiered Beauty
Dazzle your guests with this quality 2-Tier Pie Butler from Taste of Home Entertaining. The wrought-iron butler holds two standard pie plates, or you may wish to use it for platters of delicious appetizers and goodies. Either way, you’ll love showcasing your favorite recipes on this sophisticated yet sturdy stand. It’s also a handy space-saver for potlucks (see page 21). Suggested retail price is $44.96. For more information on Taste of Home Entertaining products, hosting a party or becoming a consultant, visit www.tasteofhome.com/links.

The toothpick above is just an example—not the one hidden for this issue’s contest.We’ve concealed it elsewhere, and it could be a different color or size. If you find the toothpick and want to enter our contest, go to www.tasteofhome. com and click on the “Ted’s Toothpick” link. Or, mail a postcard or note saying,“I found Ted’s toothpick on page ___” with your name and address printed on it to: “Attn.Toothpick,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Share an anecdote about the fun you had locating it, if you wish. Whether you enter on-line or through the mail, you have an equal opportunity to win.We combine all entries (on-line and mail), then draw the prize-winners’ names at random. 100 Valuable Prizes This time, the first 12 winners will receive a 2-Tier Pie Butler from Taste of Home Entertaining (see it at left;it’s also featured on page 21).Eighty-eight more winners will receive our Best of Country Appetizers cookbook. Please do not include subscription checks or change-of-address notes with your mailed-in entry. The first entries received are not necessarily the winners, so you need not use express delivery.We’ll conduct the drawing in May. Good luck! Winners Listed On-Line From those who correctly identified the toothpick’s location last time, 20 lucky readers won a Big Chill Pastry Board from Kuhn Rikon, and 80 more received our Best of Country Appetizers cookbook. For a list of winners, go to www.taste ofhome.com.

Where Was That Toothpick? In the Feb/Mar issue,it was hidden on the Zesty Vegetarian Wrap on page 23.

?
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www.tasteofhome.com

Readers share their heartwarming, nostalgic and funny remembrances of
good times in the kitchen.These musings might remind you of some of your own special moments with family and friends, too. Blueberry Bounty A few years ago, our granddaughters,Elyssa and Kaisa (left), spent a week with us in the Upper Peninsula. During their visit, the girls discovered wild blueberries on our property and started picking them. With a recipe we found in the April/May 2000 issue of Taste of Home, they made their very first pie. It was delicious. —Fern Mattson
Calumet, Michigan

but,mercifully,they’ve been erased from my memory...except the sight of my kitchen with every dish, pan, towel and bowl piled on the counter and coated with food. I didn’t get much sympathy from my mother, so I was determined to learn to be a better cook than she was.That didn’t happen, but I eventually did become a good cook. It was quite a while before I hosted another dinner party, though. —Lillian Julow
Gainesville, Florida

Hungry Helper My granddaughter,Hannah,loves to help me bake. Her favorite part is licking the beaters. Any time I turn on the mixer,she stops whatever she’s doing and comes running.In the photo (above),Hannah is making sure her parents don’t catch her with both beaters.They allow only one. —Rhonda Farris
Stoneville, North Carolina

A Spicy Blend My brother, Kurt, and I would often get into mischief while our mother was getting ready in the morning. One time, we decided to “cook.”We emptied all of Mom’s spices into a large roasting pan and mixed them up.I seem to remember hiding behind the couch. —Ellen Swenson
Newport Center, Vermont

Dinner Disaster My mother was an amazing cook, but couldn’t suffer fools in her kitchen... which pretty much described me when I was a 20-year-old newlywed.I was good at setting a table,but cooking? How hard could that be? So our first dinner party, which I arranged shortly after our honeymoon, was a nightmare.Our guests tried to hide their giggles as I suffered through the evening. I’d love to give you the details,
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Memories of “Mamaw” Visits to my grandparents’ home in Searcy, Arkansas are a special memory for me. My cousins and I would gather pecans under the huge pecan trees in their yard. We loved doing this because we knew “Mamaw” would use them to make her wonderful pecan pie. Mamaw was the quintessential grandmother—always in a floral dress with her apron bib pinned up.She wore wirerimmed glasses and her gray hair pulled into a bun…just like a storybook grandma. Now that I’m a grandmother (above) of five,I want my grandkids to remember their “Mimi” (me) in the same way I remember Mamaw…nothing but love, good food and home. —Martha Poplin
Jacksonville, Arkansas

Gone Fishin’ Every day I had with my Grandma Hudson was a special day. I loved her meat loaf and dinner rolls, which she called “light cakes.” She and Grandpa always had a big garden, and we’d pick fresh corn and prepare it for summertime suppers. After supper,Grandma and I would go fishing. What I’d give to go to her garden,eat at her table and head to the fishin’hole with her one more time! —Rita McCaslin
Woodsfield, Ohio

Sink Serenade I fondly remember doing dishes with my younger sister Sharon.While I washed and she dried, we sang classics that we learned in elementary school and popular songs we heard on the radio.We harmonized at the tops of our lungs— Sharon singing alto, me singing soprano.The time passed quickly as we belted out one song after another. Many years have passed, but one thing’s for sure…it’s not nearly as much fun doing dishes solo. —Karen Ann Bland
Gove, Kansas

Taste of Home • April/May 2007

Index
APPETIZERS & SNACKS
Baked Rhubarb-Rosemary Spread, 23 Greek Chicken Wings, 23 Pastrami Asparagus Roll-Ups, 23 Pepperoni Pinwheels, 22 ✔Rainbow Pepper Appetizers, 23 Steamed Salmon Kabobs, 16

•April/May 2007

DESSERTS

Cakes & Tortes
Barnyard Cupcakes, 44 Berry-Topped White Cupcakes, 27 Cherry Gingerbread Cupcakes, 29 Chip Lover’s Cupcakes, 31 Chocolate Cream Cheese Cupcakes, 31 Coconut Pecan Cupcakes, 27 Coconut-Filled Nut Torte, 53 Lemon Curd Cupcakes, 27 Monkey Cupcakes, 45 Old-Fashioned Rhubarb Pudding Cake, 7 Peanut Butter Chocolate Cupcakes, 29 Pineapple Upside-Down Cupcakes, 29 Poppy Seed Cake, 33 Raspberry Peach Cupcakes, 31 Rhubarb Biscuit Coffee Cakes, 39 Special Mocha Cupcakes, 27 Strawberry-Mallow Cake Roll, 68 Texas Chocolate Cupcakes, 31 Walnut Banana Cupcakes, 29

17
Pies & Tarts
Frosty Mocha Pie, 17 Frozen Peanut Parfait Pies, 37 Gingered Strawberry Tart, 52 Kentucky Derby Pecan Pie, 15 Tart Cherry Lattice Pie, 35

✔Festive Rice Salad, 37 Garlic Vinaigrette, 16 Mediterranean Lamb and Bean Salad, 16 Sesame-Almond Romaine Salad, 37 Strawberry-Bacon Spinach Salad, 13 Tossed Salad with Carrot Dressing, 33 ✔Vinaigrette Asparagus Salad, 49

SANDWICHES & WRAPS
Beef ’n’ Bean Braid, 18 Cheeseburger Meat Loaf Hoagies, 20 Cuban Pork Sandwiches, 41 Ham Bundles, 37 Stroganoff Sandwiches, 20

BEVERAGES
Mock Mint Julep, 15 Orange Slush, 49

MAIN DISHES
After-Holiday Ham on Biscuits, 48 Apple-Cherry Pork Chops, 57 ✔Beef and Spinach Lasagna, 19 Beef Brisket with Mop Sauce, 33 Beef Rib Roast, 5 Busy-Day Baked Fish, 13 Crab-Stuffed Portobellos, 56 Diner Meat Loaf, 20 Herbed Lamb Kabobs, 41 Homemade Spaghetti Sauce, 17 Hungarian Chicken Paprikash, 35 Lemon-Dill Chicken Popover, 41 Pressure-Cooker Pork Ribs, 6 ✔Simple Salsa Chicken, 57

BREADS, MUFFINS & ROLLS
Caraway Yeast Bread, 24 Featherlight Rolls, 6 Grandma’s Honey Muffins, 33

SIDE DISHES
✔Asparagus Fettuccine, 56 Biscuit Mushroom Bake, 39 Comforting Potato Casserole, 11 Mac ’n’ Cheese for a Bunch, 39 ✔Sour Cream Cucumbers, 35 Spaetzle Dumplings, 35

24

SOUPS & STEW
Bavarian Meatball Stew, 18

57

Cookies & Bars

BREAKFAST & BRUNCH
Asparagus Brunch Pockets, 39 Ham ’n’ Cheese Squares, 24 Rhubarb Sticky Buns, 41

Coconut Drop Cookies, 6 Pretzel Horseshoes, 15 Rhubarb Cranberry Cookies, 53

Miscellaneous
Cinnamon-Raisin Bread Pudding, 57 Coffee Whip Dessert, 13

SALADS & DRESSINGS
Corn Bread Layered Salad, 6 Creamy Blueberry Gelatin Salad, 7 Crowd-Pleasing Taco Salad, 18

✔ Recipe includes Nutrition Facts

www.tasteofhome.com

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STRAWBERRY
“This stunning cake roll is ever so much fun to create and present,” says Susan Olsen of Huntley, Montana. “I entered it in competition at the Strawberry Festival in Billings, where it placed first in the ‘Best Plated Presentation’ and ‘Creative Use of Strawberries’ categories. All my neighbors have tried and tested it, too!”

Strawberry-Mallow Cake Roll
❧ PREP: 30 min. ❧ BAKE: 10 min. + chilling
eggs, separated cup all-purpose flour teaspoon baking powder teaspoon salt cup sugar, divided teaspoon vanilla extract cartons (8 ounces each) spreadable strawberry cream cheese 1 jar (7 ounces) marshmallow creme 3 cups sliced fresh strawberries, divided Chocolate syrup, optional Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients; mix well. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites. Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Yield: 10 servings. 4 2/3 1 1/4 3/4 1/2 2

Next Issue’s Menu…
Taste of Home’s sunny June/July issue will be overflowing with summer flavor and fun. As always, all the foods are favorites of our readers—and every recipe has a mouth-watering photo. ❋ Garden Bounty recipe contest winners are waiting in the wings.These delightful dishes make the most of the season’s fresh veggies and fruit. ❋ You’re invited to a beautiful bridal shower luncheon. Even if you aren’t hosting a shower this season, the marvelous menu will suit other special occasions. ❋ Fire up your grill! Expect a selection of tasty cookout recipes, with easy marinades that guarantee great taste. ❋ Also on deck is a baseball theme party. It’s sure to be a hit with fans— from T-ball to major league—who work up an appetite cheering for their favorite team. ❋ Plus...the June/July issue will serve up a carved watermelon “Lightning McQueen” car, “Mom’s Best” cheese-stuffed meat loaf, a penny-pinching sloppy joe supper and lots more real food for hungry folks. See it soon!