(Coobook - EnG) - Everyday - Food.sep

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E V E R Y D AY F O O D
warm up to fall
Dinner together: Start the day seasonal
how to make with a healthy desserts the
everyone happy breakfast whole family
at mealtime Sandwich will enjoy
PLUS:
17
25
LIGHT
RECIPES
ISSUE
www.everydayfoodmag.com
SEPTEMBER
(CAN. $3.95)
S E P T E M B E R 2 0 05
$ 2 . 95 U SA
2005
try our surprisingly

simple apple tart
see recipe, page 117
25
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©2005 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.

®
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with just 4 boxes.
queen bed nightstand
bed
$299.99
bench dresser
eight-drawer
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$249.99
Introducing easy- to-assemble furniture for every
©2005 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.

®
room of your home, from Martha Stewart Everyday.
Now, creating a stylish home is easier than ever. Our new Everyday
Rooms™ collection features 20 pieces of beautiful, functional, affordable
nightstand furniture you can bring home today and assemble yourself. Inspired
$99.99
by classic American styles and designed to work together, our new
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E V E R Y DAY FO O D
contents september 2005
68 80
dinner great grains

together Warm Quinoa, Spinach,
and Shiitake Salad 82
Sloppy Joes 70
Chicken and
Crispy Coconut
Brown Rice 87
Shrimp 73
Barley Risotto
Creamy Pasta
with Corn and Basil 88
with Peas 74
Pork Chops
Breaded Chicken
with Bulgur Stuffing 91
warm up to fall Cutlets 79
Dinner together: Start the day seasonal
how to make with a healthy desserts the
everyone happy breakfast whole family
at mealtime Sandwich will enjoy
PLUS:
17
25
LIGHT
RECIPES
ISSUE
www.everydayfoodmag.com
S E P T E M B E R 2 0 05
try our surprisingly

simple apple tart
O N T H E COV E R
Caramelized Apple Tart 117
I N T H I S I SS U E
Photographs by Amy Neunsinger l i g h t r ec i p e
Food styling by Cyd Raftus McDowell ✱ low- c a r b r ec i p e
EdF TOC Template 12.7.04

92 102 108
sunday on the side skillet

dinner Steamed Broccoli with desserts
Lime Dressing 104 ✱
Chicken Potpie Blackberry
with Green Beans Corn Cobs Cornmeal Cake 110
and Squash 96 with Cheddar Butter 105
Sautéed Peaches 111
Boston Lettuce with Orange-Glazed
Chocolate-Pecan
Shaved Parmesan 99 ✱ Carrots 106
Pancakes 113
Lemon Pudding 100 Quick Pickled
Caramelized
Cucumbers 107 ✱
Apple Tart 117
MORE RECIPES AND

FEATURES ON NEXT PAGE >>

E V E R Y DAY FO O D
contents september 2005
in each issue
RECIPE INDEX 6 IN SEASON: ZUCCHINI 54
A MESSAGE Sautéed Zucchini,
FROM THE KITCHEN 8 Peppers, and
Tomatoes 56
HEALTHY START
Breakfast Sandwich 13 Roasted Salmon
with Zucchini, Lemon,
COOKING FOR ONE 20 and Dill 57 ✱
Tortilla Soup 22
Zucchini-Scallion 14
ZAP IT: Fritters 60
IN THE MICROWAVE 30
Curried Zucchini
Stuffed
Turkey Breast 31
Soup 60 reader recipes
Zucchini-Parmesan SWEET FAVORITES 14
FREEZE IT 32 Loaf 63
Basil Pesto 34 Chocolate Layer Cake 16
HAVE YOU TRIED?
Pesto Pizzas 36 FROM YOUR KITCHEN 18
MANGO CHUTNEY 118
Chicken Satay Pork Tenderloin
Chicken Fettuccine with
with Peanut-Chutney with Rosemary 19 ✱
Pesto Cream Sauce 37
Sauce 123 ✱
WINE BASICS:
WINEGLASSES 40 Chutney Mayonnaise 124 tools &
FOOD FACTS: Chutney Mustard 124 techniques
MOZZARELLA 42
Egg Salad with Chutney HOW-TO: ROASTED
Mozzarella, Tomato, and Mayonnaise 126 TOMATO SAUCE 26
Basil Salad 45 ✱
Bacon-Cheddar Spaghetti with Roasted
SPICE RACK: Melts with Chutney Tomato Sauce 28
DRIED THYME 48 Mustard 126 MUST-HAVE:
LUNCHBOX NUTRITIONAL INDEX 128 SERRATED KNIFE 38
Chopped Salad 50 ✱ KITCHEN TIP:
EVERYDAY PANTRY 130
AFTER-SCHOOL SNACK DRY YOUR OWN HERBS 46
TV PROGRAM GUIDE 132
Pineapple Pops 52 COOK’S GUIDE 64
COOKIE JAR
Almond Graham
Squares 136
l i g h t r ec i p e
✱ low- c a r b r ec i p e

“One night with you and
I’ll never be the same,”
whispered the chicken.
“Why stop at one night?”
smiled Mrs. Dash.
Sauté chicken breasts coated with one capful of Mrs. Dash® Garlic & Herb until fully cooked.
Set aside, then combine mustard and lemon juice to the remaining spices in skillet, stirring
until hot. Serve over chicken to make a simply mouth-watering, yet better for you meal.
Because each of the 12 seasoning blends is made with 14 natural herbs and spices so you can
© 2004 Alberto-Culver Company
have the bold taste you love minus the salt and MSG you’re looking to do without.
Salt~Free. Flavor~Full.
For recipes like Garlic Herb Chicken,

visit mrsdash.com.
F0905INDA6 7/20/05 05:40 PM Page 6
recipe index september 2005
SOUPS POULTRY DESSERTS

Curried Breaded Almond Graham
Zucchini Soup . . . . . . . . . 60 Chicken Cutlets . . . . . . . . . . 79 Squares . . . . . . . . . . . . . . . . . 136
Tortilla Soup . . . . . . . . . . . 22 Chicken and Blackberry
Brown Rice . . . . . . . . . . . . . . . 87 Cornmeal Cake . . . . . . . . . 110
SALADS Chicken Fettuccine with Caramelized
Pesto Cream Sauce . . . . . . 37 Apple Tart . . . . . . . . . . . . . . . 117
Boston Lettuce with
Shaved Parmesan ✱ . . . . 99 Chicken Potpie Chocolate Layer Cake . . . . 16
with Green Beans Chocolate-Pecan
Chopped Salad ✱ . . . . . . . . 50
and Squash . . . . . . . . . . . . . . . 96 Pancakes . . . . . . . . . . . . . . . . 113
Mozzarella, Tomato, and
Chicken Satay Lemon Pudding . . . . . . . . . 100
Basil Salad ✱ . . . . . . . . . . . . . 45
with Peanut-Chutney
Warm Quinoa, Spinach, Sauce ✱ . . . . . . . . . . . . . . . 123 Sautéed Peaches . . . . . 111
and Shiitake Salad . . . . . . . 82
Stuffed Turkey Breast . . 31
MISCELLANEOUS
Tortilla Soup . . . . . . . . . . . 22
PASTA Barley Risotto
Chicken Fettuccine with with Corn and Basil . . . 88
VEGETARIAN
Pesto Cream Sauce . . . . . . 37 Basil Pesto . . . . . . . . . . . . . . . . 34
MAIN DISHES
Creamy Pasta with Peas . . 74 Breakfast Sandwich . . . 13
Pesto Pizzas . . . . . . . . . . . 36
Spaghetti with Roasted Chutney Mayonnaise . . . 124
Spaghetti with Roasted
Tomato Sauce . . . . . . . . . 28
Tomato Sauce . . . . . . . . . 28 Chutney Mustard . . . . . . . 124
Warm Quinoa, Spinach, Egg Salad with Chutney
FISH AND SHELLFISH and Shiitake Salad . . . . . . . 82 Mayonnaise . . . . . . . . . . . . . 126
Crispy Coconut Shrimp . . . 73 Pineapple Pops . . . . . . . . 52
Roasted Salmon SIDE DISHES Roasted Tomato Sauce . . . 26
with Zucchini,
Corn Cobs with Zucchini-Parmesan
Lemon, and Dill ✱ . . . . . . . . 57
Cheddar Butter . . . . . . . . . 105 Loaf . . . . . . . . . . . . . . . . . . . . . . . 63
Orange-Glazed
MEAT Carrots . . . . . . . . . . . . . . . 106
Bacon-Cheddar Melts with Quick Pickled
Chutney Mustard . . . . 126 Cucumbers ✱ . . . . . . . . . 107
Pork Chops with Sautéed Zucchini,
Bulgur Stuffing . . . . . . . . . . . 91 Peppers, LIGHT
RECIPE
Pork Tenderloin and Tomatoes . . . . . . . . . 56
with Rosemary ✱ . . . . . . . 19 ✱ LOW- C A R B
Steamed Broccoli with
RECIPE
Sloppy Joes . . . . . . . . . . . . . . 70 Lime Dressing ✱ . . . . . . 104
Zucchini-Scallion
Fritters . . . . . . . . . . . . . . . . . . . 60
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Martha Stewart Everyday Food HJSOPA-44 August 2005
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impervious to your power,
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Full Page Bleed

Santa Fe Style Rice and Beans. Now with a bigger, bolder flavor.
Prepared with green chiles, zesty cheddar cheese and a hint of
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eatyourbest.com
editorletter_F0905LETAf.qx.spec 7/16/05 1:30 AM Page 6
a message
from the kitchen
If you’re like me, making the most of the last days—and
flavors — of summer is on your mind. So you’ll find
sweet corn on the cob (page 105) and fresh blackberries
in a skillet cake (page 110), as well as green beans and
yellow squash in a chicken potpie (page 96). Even better,
we’ve got recipes for a smoky tomato sauce (page 27)
and vibrant basil pesto (page 34), both of which can be
frozen for later and then added to pasta, pizza, and
many other dishes. Their taste will warm up the coolest
of nights. And while fall may mean the return to a
more hectic lifestyle, you and the kids can still enjoy
dinner together (page 68); we’ll show you how to cook
once for the whole family to everyone’s liking.
fo o d e d i to r
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healthystart_F0905HTHAf.qx.spec 7/13/05 11:03 PM Page 13
healthy start
breakfast sandwich
serves 1 ■ prep time: 10 Minutes ■ tota l t i m e : 1 0 m i n u t e s
1 Preheat oven (or toaster oven) 2 Layer bottom half with 2 slices
to 400°. Split 1 whole-wheat Canadian bacon, 1 or 2 slices Swiss
English muffin; toast directly on cheese, and 1 slice tomato; sprinkle
oven rack. Transfer to a rimmed with coarse salt and ground
baking sheet (or toaster-oven tray). pepper. Return to oven; bake until
Spread muffin halves with ˙ table- cheese has melted, about 5 min-
spoon butter. utes. Top with other muffin half.
per serving: 368 calories; 18 grams fat;

22.7 grams protein; 30.9 grams carbohydrates;
5 grams fiber
note
Instead of butter, you can spread the
muffins with Dijon or grainy mustard;
you can also use other types of cheese,
such as provolone or cheddar.
13
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sweetfavorite_F0905FAVAf.spec 7/14/05 11:22 PM Page 14
sweet favorites
reader recipe This section features dishes from our
readers. We invite you to send your favorite recipes and
cooking tips for possible publication in an upcoming issue.
chocolate layer cake

see recipe, page 16 >>
Mail your favorite recipes and cooking tips to Sweet Favorites, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to sweetfavorites @ marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.
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s w e e t fav o r i t e s
chocolate layer cake << see photo, page 14
serves 10 ■ prep time: 45 minutes ■ tota l t i m e : 2 h o u r s
A cup of freshly brewed coffee is added to the batter, but you won’t taste it in
the finished cake; the coffee is there to intensify the flavor of the chocolate.
for the cake: 1 Make cake: Preheat oven to 350°.
˙ cup (1 stick) unsalted butter, Butter two 8-inch round cake pans.
cut into small pieces, Line bottom of pans with parchment-
plus more for pans paper rounds; butter parchment.
Set pans aside.
4 ounces unsweetened
chocolate, chopped 2 Heat butter and chocolate in a
bowl set over (not in) a pan of sim-
2 cups granulated sugar
mering water, stirring occasionally,
1˙ cups all-purpose flour until almost melted. Remove from
(spooned and leveled) heat; stir until completely melted.
ƒ teaspoon baking soda
3 In a medium bowl, whisk together
˙ teaspoon salt granulated sugar, flour, baking soda,
˙ cup sour cream and salt. In a large bowl, combine
sour cream and eggs; whisk in coffee.
2 large eggs
Gradually add dry ingredients then
1 cup strong coffee, cooled chocolate mixture, stirring until just
combined. Divide batter equally
for the frosting (opposite):
among prepared pans.
1 package (12 ounces)
semisweet chocolate chips 4 Place pans on same rack in oven;
(2 cups) bake, rotating pans halfway through,

until a toothpick inserted in the
6 tablespoons unsalted butter,
center comes out with a few moist
cut into small pieces
crumbs attached, 30 to 35 minutes.
1 teaspoon vanilla extract Cool in pans 10 minutes; run a knife
˙ teaspoon salt along edge of cakes, then invert onto
a wire rack to cool completely before
2˙ cups confectioners’ sugar
spreading with chocolate frosting.
π cup milk
From Cynthia Avice, Lusby, Maryland
16

c h o co l at e F r o st i n g
1 Make frosting: Heat chocolate
and butter in a mixer bowl set over
(not in) a pan of simmering water,
stirring occasionally, until almost
melted. Remove from heat; stir
until completely melted.
2 With mixer on low speed,

add vanilla and salt. Gradually add
confectioners’ sugar and milk
in alternating batches; beat until
smooth. Let stand 5 minutes.
3 Frost cake: Place a cake layer,

bottom side up, on a serving plate
(tuck strips of waxed or parch-
ment paper under edge of cake);
spread about ƒ cup frosting
over the top. Place the other cake
layer on top; cover assembled
cake with remaining frosting.

fromyourkitchn_F0905FYKAf..spec 7/14/05 11:16 PM Page 18
from your kitchen

reader recipe We invite you to send your
favorite recipes and cooking tips for possible
publication in an upcoming issue.
Mail your favorite recipes and cooking tips to From Your Kitchen, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to fromyourkitchen @ marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.

fromyourkitchn_F0905FYKAf..spec 7/14/05 11:18 PM Page 19
pork tenderloin with rosemary

serves 6 ■ prep time: 20 minutes ■ tota l t i m e : 4 0 m i n u t e s
This recipe calls for Madeira, a fortified wine from Portugal often used in cooking;
dry sherry is a good substitute, or you can use chicken broth instead.
3 tablespoons butter, melted 1 Preheat oven to 450°. In a small
1 tablespoon olive oil bowl, stir together 1 tablespoon

butter, oil, garlic, rosemary, 1 teaspoon
3 garlic cloves, minced
salt, and © teaspoon pepper.
1˙ teaspoons dried rosemary,
2 In a small, shallow roasting pan,
crumbled
toss onions with half the butter
coarse salt and ground pepper
mixture; push to sides; place pork
2 small red onions, in center. Rub remaining butter
halved and cut lengthwise mixture over pork. Roast 10 minutes.
into ˙-inch slices (2 cups)
3 Heat broiler; set rack 4 inches from
2 pork tenderloins heat. Broil until pork registers 155° on
(ƒ to 1 pound each) an instant-read thermometer,
2 teaspoons all-purpose flour 10 minutes. Remove pork from pan.
© cup Madeira 4 Whisk flour and remaining 2 table-
spoons butter in a small bowl;
set aside. Place roasting pan with
onions over medium-high heat.
Add ƒ cup water; bring to a boil,
stirring to loosen any browned
bits. Add Madeira and flour mixture.
Cook sauce, stirring, until slightly
thickened, 3 to 5 minutes.
5 Slice pork © inch thick, and divide

among plates; spoon sauce on top.
✱ per serving: 255 calories; 12.5 grams fat;
note 26.8 grams protein; 5.1 grams carbohydrates;
0.5 gram fiber
You could serve the pork
with mashed potatoes, brown
rice, or a green vegetable. From Ann Playe, Northampton, Massachusetts
19

cookingforone_F0905CFOAf.q .sp 7/16/05 1:26 AM Page 20
cooking for one

tortilla soup This one-pot dish is easy
to prepare. Make it up to a day ahead
(without the chips), then reheat and finish
just before serving. see recipe, page 22 >>
20

www.muirglen.com
© 2005 Small Planet Foods, Inc.
The pick of picky chefs.

There’s nothing like the sun-sweetened, vine-ripened taste of Muir Glen® organic tomatoes,
and discriminating chefs know it. Picked at the peak of perfection, they make any recipe a creation to savor.
Find Muir Glen in natural food stores and select grocery stores everywhere.
CF_4005_Organic Tom_EF.indd 1 6/10/05 11:46:14 AM

c o o k i n g fo r o n e
tortilla soup << see photo, page 20
The recipe can be doubled for two main courses (or four appetizer portions). Start
the meal with chips and guacamole, or finish with a lettuce and avocado salad.
1 In a small saucepan, bring 2˙

cups water to a boil. Add chicken,
garlic, jalapeño, coriander, and
SHOPPING LIST half the scallions; season with salt
and pepper. Reduce to a simmer;
■ boneless, skinless
cover, and cook until chicken is
chicken thighs
tender and opaque throughout,
■ garlic cloves about 15 minutes.
■ jalapeño chile
■ scallions 2 Remove chicken; when cool
enough to handle, shred or thinly
■ plum tomatoes slice. Return to pan; stir in toma-
■ lime toes and corn. Cook until heated
■ frozen corn kernels through, about 3 minutes more.
■ tortilla chips
3 Add lime juice and half the
■ ground coriander tortilla chips; stir to combine.
■ coarse salt Garnish with remaining chips
and ground pepper and scallions; serve immediately.
per serving: 478 calories; 12.6 grams fat;

51 grams protein; 43.9 grams carbohydrates;
6.1 grams fiber
p r e pa r i n g c h i l e s
A small spoon is ideal for
removing the seeds and ribs
(which provide the heat)
from jalapeños and other chiles.
22

1/2
teaspoon
ground coriander
2 cloves
garlic
minced
ground
pepper
2 boneless,
skinless
chicken
thighs
8 ounces
1 tablespoon coarse
fresh salt
lime juice
2 plum tomatoes 1/2

cup
coarsely chopped frozen corn
kernels
3 scallions
thinly sliced
1 small minced
jalapeño chile
ribs and seeds
removed for less 1 cup
heat, if desired tortilla chips

MSL1798SPD 6/30/05 3:09 PM Page 1
art___ edit___production___ quality control___
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make-ahead meals simple recipes and timesaving tips * the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
Make the most of fresh, seasonal greens
with both slicing and fine grating blades offer
and fruit with a colorful salad of tangy
versatility, while microplane graters with handles
grapes, sweet pears, toasted walnuts
keep hands away from blades and are best for
tossed with a variety of fall lettuces and
small blocks of cheese.
topped with grated Parmesan.
* custom fit seal

Trying to keep an odd-sized wedge of cheese fresh
can be difficult. GLAD Press’n Seal® Wrap can
help. Lay one sheet design side down and place
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Use GLAD Press’n Seal® Wrap to seal air
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Press firmly around the wedge of cheese to
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freshness in. Eliminating as much air as possible
will help keep the wedge of cheese fresh.
For this and other tasty recipes and ®
timesaving tips, visit makeaheadmeals.com. get ahead. get glad.
MEDIA: everyday FOOD / single page ad / trim: 5.25” x 7.375” / safety: .375” left & right, .25” top & bottom
ISSUE: EVERYDAY FOOD APRIL 2005 EdF Template 11/02 EdF Template 11/02
GLAD MAKE AHEAD MEALS FIRST COLOR
MSL1798SPD 6/30/05 3:09 PM Page 1
art___ edit___production___ quality control___
ADVERTISEMENT ADVERTISEMENT
GLAD presents
make-ahead meals simple recipes and timesaving tips * the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
Make the most of fresh, seasonal greens
with both slicing and fine grating blades offer
and fruit with a colorful salad of tangy
versatility, while microplane graters with handles
grapes, sweet pears, toasted walnuts
keep hands away from blades and are best for
tossed with a variety of fall lettuces and
small blocks of cheese.
topped with grated Parmesan.
* custom fit seal

Trying to keep an odd-sized wedge of cheese fresh
can be difficult. GLAD Press’n Seal® Wrap can
help. Lay one sheet design side down and place
the wedge of cheese on top. Place another sheet of
GLAD Press’n Seal® Wrap, design side up, on top.
keep it crisp
The secret to great salad is crisp, fresh greens.
Use GLAD Press’n Seal® Wrap to seal air
out and help keep fall’s most flavorful picks –
watercress, frisee, and radicchio – fresh.
* press firmly
Press firmly around the wedge of cheese to
form a tight seal, which helps keep air out and
freshness in. Eliminating as much air as possible
will help keep the wedge of cheese fresh.
For this and other tasty recipes and ®
timesaving tips, visit makeaheadmeals.com. get ahead. get glad.
MEDIA: everyday FOOD / single page ad / trim: 5.25” x 7.375” / safety: .375” left & right, .25” top & bottom
ISSUE: EVERYDAY FOOD APRIL 2005 EdF Template 11/02 EdF Template 11/02
GLAD MAKE AHEAD MEALS FIRST COLOR
how-to_F0905HOWAf.qxd.spec 7/14/05 11:25 PM Page 26
how-to
roasted tomato sauce Instead of
simmering them on the stove, roast
the ingredients together in the oven for
a sauce with a rich, smoky taste.
26

m a k e s 4 1/4 c u p s
prep time: 30 minutes
tota l t i m e : 1 h o u r 3 0 m i n u t e s
W H AT YO U ’ L L N E E D
■ 3 pounds tomatoes (beefsteak ■ 4 garlic cloves (peeled)
or plum) ■ ˙ teaspoon dried thyme
■ 1 medium onion, halved and ■ 2 tablespoons olive oil
sliced © inch thick ■ coarse salt and ground pepper
■ 2 carrots, sliced into ©-inch rounds
W H AT T O D O
1 Preheat oven to 425°. 2 Toss tomato mixture 3 Using tongs or your

Use a sharp paring knife with oil; season gener- fingers, peel off tomato
to core the tomatoes. ously with salt and skins; discard. Transfer
Cut tomatoes in half; pepper. Spread in a single mixture (including juices)
transfer to one large layer (turn tomatoes to a blender; pulse sev-
(or two smaller) rimmed cut side down). Roast until eral times, until chunky.
baking sheet; add tender, 45 minutes to Let cool completely;
onion, carrots, garlic, 1 hour. If vegetables begin transfer to an airtight
and thyme. to brown too quickly, container. Refrigerate
push them toward the up to 1 week, or freeze
center of the sheet. up to 3 months (thaw
before using).

h o w-to
roasted tomato sauce
spaghetti with O T H E R WAY S T O U S E S A U C E
roasted tomato ■ Add diced olives or capers,

and spoon over sautéed or baked
sauce chicken breasts.
■ Thin with broth, water, or heavy
serves 4
prep time: 20 minutes cream for a hot soup.
tota l t i m e : 2 0 m i n u t e s ■ Mix in chopped fresh basil,
and drizzle over broiled white fish,
1 Cook ƒ pound spaghetti in such as cod or red snapper.
a pot of boiling salted water until
al dente, according to package ■ Use in your favorite lasagna and
instructions. Drain; return to pot. pizza recipes.
2 Toss pasta with 1 cup warmed

Roasted Tomato Sauce (page 27).
Divide among serving bowls,
and sprinkle with grated Parmesan
cheese, if desired.
per serving: 349 calories; 3 grams fat;

3.3 grams fiber
28

zapit _F0905ZAPA.qxd.spec 7/19/05 10:45 PM Page 30
zap it
in the microwave Fill a boneless turkey breast
with herbs, wrap with bacon, and cook over
vegetables. It will be ready in less than an hour.

zapit _F0905ZAPAf.qxd.SPEC 7/12/05 08:20 PM Page 31
stuffed turkey breast

You can replace the carrots with other vegetables, such as parsnips or turnips,
and the white potatoes with sweet potatoes.
1 cup chopped fresh 1 In a small bowl, combine parsley,

flat-leaf parsley garlic, lemon zest, ˙ teaspoon salt,
2 garlic cloves, minced and © teaspoon pepper. Slice breast
almost in half horizontally, leaving
1 teaspoon grated lemon zest
it attached on one side. Open like a
coarse salt and ground pepper book; season inside and out with salt
1 boneless, skinless turkey and pepper. Stuff turkey (below) with
breast (about 1ƒ pounds) herb mixture; cover with bacon
slices, tucking ends under the turkey.
4 slices bacon (4 ounces)
1 pound white potatoes, 2 Combine potatoes, carrots, and
well scrubbed and ˙ cup water in a microwave-safe

cut into 1-inch chunks dish. Place turkey on top. Cover, and
cook on high 15 minutes.
4 carrots (about 8 ounces),
peeled, halved lengthwise, 3 Stir vegetable mixture; return dish
and cut into 1-inch pieces to microwave. Cook, uncovered, until
turkey is 160° on an instant-read
thermometer (juices should run clear
when meat is pierced with a knife)
and vegetables are tender, 5 to 10 min-
utes more. Let turkey rest 5 minutes
before slicing crosswise and serving
with vegetables.
37 grams protein; 18.2 grams carbohydrates; 3.1 grams fiber
st u f f i n g t h e b r e ast
After slicing open the turkey
breast, pat the herb mixture on top,
leaving a border; then fold over,
enclosing the stuffing completely.
31

freezeit_F0905FRZA.qxd.spec 7/19/05 10:49 PM Page 32
freeze it
basil pesto This simple Italian sauce
brings summery flavor to all sorts
of dishes, including pizza and pasta.
recipes start on page 34 >>
k e e p t h e co lo r
When you plan on freezing
pesto, cook the basil
briefly in salted water before
mixing with the other
ingredients; this will help
preserve its bright color
and fresh taste.
32

Will work for food.
Monday’s Meat Loaf Tuesday’s Nachos Wednesday’s Stir-fry Thursday’s Pizza Friday’s Tacos
Make the meals you love in the time you have.

The Cuisinart Food Processor…we’ll make it simple.
®
Savor the Good Life®

www.cuisinart.com
Macy’s • Williams-Sonoma
Bloomingdale’s • Chef’s Catalog
freezeit_F0905FRZAf.qxd.SPEC 7/12/05 07:35 PM Page 34
freeze it
basil pesto
basil pesto
m a k e s 1 3/4 c u p s ■ prep time: 30 minutes ■ tota l t i m e : 3 0 m i n u t e s
Pesto is traditionally made with cheese, but we find it’s just as good without (and it
freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed.
1 cup walnuts or pine nuts 1 Preheat oven to 350°. Spread nuts
coarse salt and ground pepper evenly on a rimmed baking sheet;

toast in oven until golden and fra-
8 cups lightly packed
grant, tossing once, 8 to 10 minutes.
fresh basil leaves (4 ounces)
Let cool completely.
2 garlic cloves,
2 Meanwhile, bring 4 cups salted
coarsely chopped
water to a boil; add basil, and sub-
® cup extra-virgin olive oil merge with a spoon. Immediately
drain in a colander. Rinse with cold
water until cool, then pat basil
completely dry in paper towels.
3 In a food processor, combine nuts,

basil, and garlic; season generously
with salt and pepper. Process
until nuts are finely chopped. With
machine running, pour oil in
a steady stream through the feed
tube; process until smooth.
Use immediately, or freeze (left).
f r e e z e a n d sto r e
Spoon pesto into an ice-cube tray (2 table-
spoons per cube); cover with plastic
wrap. Freeze overnight, then transfer
cubes to a resealable plastic bag; keep
up to 6 months. Defrost pesto at room
temperature, about 20 minutes (or at
30-second intervals in the microwave).
Mash with a fork before using in recipes.
34

freezeit_F0905FRZA.qxd.spec 7/19/05 10:50 PM Page 35
OTHER USES
Pesto is best known ■ spread on a roasted- ■ mix with mayonnaise
in pasta dishes, but there vegetable sandwich to make a dip for
are many other ways ■ stir into vegetable soup vegetables
to use this versatile sauce. ■ stir into mashed
■ thin with water and vine-
gar for a salad dressing potatoes

freezeit_F0905FRZAf.qxd.SPEC 7/12/05 07:37 PM Page 36
pesto pizzas
serves 4
tota l t i m e : 2 0 m i n u t e s
1 Preheat oven to 450°. Spread

© cup (two cubes) defrosted
Basil Pesto (page 34) on each
of two 8-inch precooked
store-bought pizza crusts.
2 Layer each crust with 1 sliced

plum tomato; sprinkle with
2 ounces grated mozzarella cheese.
(Or, layer with just cheese, using
3 ounces thinly sliced fresh
mozzarella.) Season with coarse
salt and ground pepper.
3 Transfer to a baking sheet; bake

until cheese has melted and crust
is golden brown, about 10 minutes.
Slice, and serve immediately.

6.9 grams protein; 18 grams carbohydrates;
1 gram fiber
36

F0905FRZA37 7/13/05 08:34 AM Page 37
freeze it
basil pesto
chicken fettuccine with

pesto cream sauce
3 boneless, skinless 1 Place chicken breasts 3 Meanwhile, cook pasta

chicken breast halves between two pieces according to package
(6 to 8 ounces each) of plastic wrap. With a instructions. Reserve ©
meat mallet or heavy cup cooking water. Drain
coarse salt
skillet, pound chicken to pasta and return to pot.
and ground pepper
an even ƒ-inch thick-
1 tablespoon olive oil ness. Season with salt 4 In a small saucepan,
and pepper. heat pesto over low until
˙ pound fettuccine
liquefied. Stir in cream;
4 cubes frozen pesto 2 Heat the oil in a large heat until warm. Toss
(˙ cup) nonstick skillet; cook pasta with reserved cook-
© cup heavy cream the chicken until golden ing water and half
brown and cooked the sauce. Divide among
through, 3 to 4 minutes shallow bowls; top
per side. Slice each with chicken. Drizzle with
piece across the grain remaining sauce.
into 4 or 5 strips;
cover to keep warm.

must-have_F0905MUSAf.qxd.spec 8/5/05 12:22 AM Page 38
must-have
serrated knife Although it’s commonly
known as a bread knife, this tool does a lot
more than just slice bread.
h ow i t wo r ks
The scalloped
edges of the blade
are designed to cut
through foods that
are crisp or hard
on the outside, soft
inside. Using a h ow i t ’s u s e d
sawing motion allows This knife can gently slice through soft
you to cut with vegetables and fruits, such as tomatoes
very little pressure, and peaches. It will also slice cakes
so you don’t crush and delicate pastries without tearing. You
the food. can even use it on cooked sausages.
w h at to b u y
Serrated knives
rarely, if ever, need
sharpening.
Purchase a sturdy
one with a good
handle, and it should
last for many years.
38

03053RiceBeans5.25x7.375 6/23/05 5:21 PM Page 1
So made from scratch delicious you

won’t believe it’s from a can.
Add salad or veggies for a
healthy, happy meal.
(It’s OK to hide the can.)
• Caribbean Black Beans & Rice
• Green Lentils & Rice
• Pinto Beans & Rice
• Cajun Small Red Beans & Rice
• Kidney Beans & Rice
• Garbanzo Beans & Rice
Just Heat, Stir and Serve
Eden Foods, Inc. Clinton, Michigan 888 424-EDEN

800 recipes: www.edenfoods.com
©2005 Eden Foods, Inc.
winebasics_F0905WINAf.qxd.spec 7/19/05 05:37 PM Page 40
wine basics
wineglasses Before you pour, consider
the glasses. They can help set the mood and
enhance the taste of the wine.
traditional
Classic stemware is designed to show off
the qualities of particular wines. So bold red
wines are traditionally served in glasses
with wide bowls to allow room for their
heady aromas to collect; and white
wines are served in narrower bowls that
help concentrate their delicate scents.
For champagne, the shape of the slender
flute preserves the bubbles longer.
w h at ’ s n e w
You can now find stemless wineglasses in s e rv i n g t i p s
a variety of shapes and sizes. They’re Wine actually tastes
not only easier to store and clean (and less better when it
likely to break in the dishwasher), these has a bit of breath-
glasses are good for more casual entertaining room. Instead
ing. You can even use small tumblers or of pouring to the rim,
juice glasses, Italian-style. fill glasses no more
than halfway, then
c a r i n g fo r yo u r g l ass e s occasionally offer to
No matter which style you use, make sure replenish. Also, keep
the glasses are spotless. Residues from in mind the temper-
detergent or grease can affect the taste of ature of your
wine and reduce the bubbles in sparkling surroundings; if it’s
wine. Always wash your glasses well, prefer- particularly warm,
ably in hot water without detergent; then you may want to chill
let them air-dry (or use a lint-free cloth). If red wines slightly
storing the glasses in a cabinet, stand them before pouring since
upright; this will prevent odors from being they will heat up
trapped and turning stale in the bowl. a bit in the glass.
40

foodfacts_F0905FACAf.qxd.spec 7/18/05 08:04 PM Page 42
food facts
mozzarella Layer it on pizza and sandwiches,
add it to salads and pasta dishes, or simply enjoy this
delicate cheese on its own. see recipe, page 45 >>
regular smoked
fresh bocconcini
42

fo o d fa c t s
mozzarella
w h at i s i t ? r eg u l a r m ozz a r e l l a f r e s h m ozz a r e l l a
Mozzarella originated This style is drier and Fresh mozzarella is softer
in Italy and is now widely firmer than fresh moz- than the regular variety,
produced in the United zarella, making it good with a sweeter, more
States. Because it is not for shredding. It also has delicate flavor. It doesn’t
aged, the cheese has a a saltier taste. Because melt as easily (but still
mild flavor and a soft tex- of its melting qualities, makes a delicious pizza
ture. There are basically regular mozzarella is topping), so it’s usually
two types of mozzarella: best used on pizza and in used in salads and cold
regular (factory-made) casseroles. It comes sandwiches. Since it’s
and fresh. in several versions: whole more perishable, fresh
milk, part skim, and mozzarella is often
fat-free. For a good all- sold packed in water or
purpose cheese, use olive oil. It’s available in
part-skim mozzarella; it’s various forms, from large
lower in fat than other pieces to small, bite-size
cheeses, such as cheddar rounds (called bocconcini),
and Monterey Jack, but in specialty stores and
melts just as well. Smoked Italian markets, as well
mozzarella, which has as many supermarkets.
been processed with fla- Fresh mozzarella should
vorings, has a strong, be refrigerated in its
woodsy flavor that works original packaging and
well on sandwiches and used within two or
burgers. It is sold prepack- three days of purchase.
aged next to regular
mozzarella or sliced at
the deli counter.
44

mozzarella,
tomato, and
basil salad
serves 4
1 pound plum, beefsteak,

or cherry tomatoes
(or a combination), cored
and sliced © inch thick
ƒ pound fresh
mozzarella, sliced
© inch thick
ƒ cup fresh basil leaves
coarse salt
and ground pepper
2 tablespoons olive oil,
preferably extra-virgin
Arrange tomatoes,
mozzarella, and basil leaves
in an alternating pattern
on a large serving platter.
Sprinkle with salt and
pepper; drizzle with oil.
✱ per serving: 322 calories;

25 grams fat; 22.2 grams protein;
7.8 grams carbohydrates;
1.7 grams fiber
note
This salad is best served right
away but can be kept at room
temperature, loosely covered
with plastic wrap, for up to
2 hours. Do not refrigerate, as
this will affect the flavor
and texture of the tomatoes.

kitchentip_F0905TIPAR.qxd.spec 7/19/05 10:36 PM Page 46
kitchen ti p
dry your own herbs When you
buy a bunch of fresh herbs and need only
a bit, here’s how to save the rest.
h ow i t’s do n e
Wrap a piece of kitchen twine around
the stems, creating a loop. Hang
the bunch, upside down, in a cool, dry
place. Most herbs will take from four
to ten days to dry. Once they’re crisp,
pick leaves from stems, and place
in a tightly sealed jar. Label and date.
Store in a cool, dark place; dried
herbs will keep for about six months.
note
Use this technique to
dry sturdy herbs,
such as rosemary, thyme,
oregano, and sage.
46

LIVE
LIVE
TRIM
BLEED
TRIM
BLEED
BLEED BLEED
TRIM TRIM
LIVE LIVE
© 2005 The HV Food Products Company.
LIVE LIVE
TRIM TRIM
BLEED BLEED
BLEED
BLEED
TRIM
TRIM
LIVE
LIVE
S A N F R A N C I S C O
FILE NAME:SMOTHERED BLEED: 5.875” x 7.75” CREATIVE DIRECTOR: MIKE ANDREWS JORGE CARMONA
DIGITAL ARTIST:
DATE: 06.03.05 TRIM:5” x 7.25” ART DIRECTOR: CATHY VAN NOLAND ISSY PENAFLOR
PRINT PRODUCER:
PRODUCT: KC MASTERPIECE BBQ SAFETY: 4.312” x 6.5” COPYWRITER: JIM BOSILJEVAC ACCT MANAGEMENT: ERICA BENKE
JOB NUMBER: CLX_KCM_P50041AJD FONT_HL: CHIEF CREATIVE OFFFICER: LISA BENNETT
UNIT: READERS DIGEST FULL PAGE FONT_BC: TRADE GOTHIC 4.25 PT HEAD OF ART: DUSTIN SMITH
Made in U.S.A.
43136 A 1
LABEL
Local 583
GCIU
DDB 6.3.05 Bt
UNION
MSL048 7/12/05 09:07 AM Page 48
spice rack
dried thyme This basic herb is commonly used to
season chicken, fish, and meat, as well as your favorite
vegetable dishes. It’s also good in soups and stews.
buying
Dried thyme is available in
leaf or ground form. To substi-
tute one for the other, use
© to ˙ teaspoon ground for each
teaspoon of thyme leaves.
using
Unless otherwise specified,
we use the leaf form in our
recipes. To distribute the flavor
evenly, crumble the leaves
with your fingers before adding
to a dish. The leaves will
soften as they cook.
sto r i n g
Store dried thyme in a tightly
sealed jar or other container,
and keep in a cool, dark spot.
When you open the jar, label
with the date; this way you’ll
know when it’s time to buy
more, usually from six months
to a year. Before using, make
sure the leaves are still fragrant
by rubbing them first (to
release their oils).
48

REINTRODUCING THE KIA S TA R T I N G A R O U N D $ 1 6 , 0 0 0 *
You’ve just found The One. Sportage is strong seats, drop-and-fold rear seats and over
and steady with an available 2.7-liter 100 cubic feet of interior space. Of course,
V6 engine, electronic-control on- Sportage includes advanced safety features like
demand 4WD, standard TCS — 6 airbags, including side
Kia’s Traction Control System curtain airbags and
and ESP — Kia’s Electronic disc brakes with
Stability Program for a worry- ABS on all four wheels. And with Kia’s 10-year/
Standard ESP
free ride. Also standard is a 6-speaker CD 100,000 mile warranty program, you’ll be talking
sound system, 8-way adjustable front long-term relationship. KiaSportage.com
* MSRP for base model is $16,490 including freight, excluding taxes, title, license, options and retailer charges. Model shown costs extra. Actual prices set by retailer.
See retailer for limited powertrain warranty details or go to kia.com.
11755 Wilshire Blvd. Suite 2000

davidandgoliath Los Angeles, CA 90025 dngla.com
Client: Kia Motors

Job Name: Sportage Print Version: Attractive
Size: E, Bleed
Job #: KMD- STG- P5- 1201 REV 1
Project Mgr: Nita Smith Ph: 310- 445- 5244
Production Mgr: Marissa Galang Ph: 310- 445- 5273
Mechanical Size (Live): 5”W x 7.125”H
Mechanical Size (Trim): 5.25”W x 7.375”H
Mechanical Size (Bleed): 5.5”W x 7.625”H
Scale: 1” = 1”
MSL050 7/12/05 09:14 AM Page 50
lunchbox
chopped salad
serves 1
2 whole pepperoncini
5 ounces romaine, finely
shredded (about 4 cups)
1 plum tomato, cored,
seeded, and finely diced
2 ounces sliced provolone
cheese, cut into thin strips
2 ounces thinly sliced hard
salami, cut into thin strips
2 teaspoons olive oil
2 teaspoons
red-wine vinegar
˙ teaspoon Dijon mustard
coarse salt and pepper
1 Stem and thinly slice 1 pepper-

oncini; in an airtight container, mix
with lettuce, tomato, cheese,
salami, and whole pepperoncini.
2 In a small bowl, whisk oil, vinegar,

mustard, and a pinch each of salt
and pepper; transfer to a small con-
tainer. Refrigerate both containers,
covered, up to overnight. Toss just
before serving.

25.9 grams protein; 11 grams carbohydrates;
3.8 grams fiber
50

Yellow Magenta
LS D DS OP
1 2 3 4 5 95 96 97 98 99 10 20 30 40 50 60 70 80 90 100
Cyan Black
Y M C K
File Path: Other Clients HIRES:021223 Campbell Mithun:Assembly:~eps:021223B Campbell Mithun

User: 465 Computer: Assembly 14 Date: 05/16/05 - 06:08 PM Print Scale: 100% Handling#: 7
5.625 in.
5.25 in.
4.5 in.
7.688 in.
6.625 in.
7.25 in.
©2005 Baker’s Inn Quality Baked Goods, LLC
Your favorite corner bakery breads

are now as close as the bread aisle.
Enjoy all our hearty varieties, most a
good source of whole grains. Baker’s Inn.
The closest bread to the corner bakery.
CAMPBELL MITHUN – PRODUCTION DATA
PUBLICATION CONFIRMATION STUDIO INFORMATION drArtist Entries: AGENCY CREDITS

Client Name: Insterstate Bakerys drStudio Location: Mpls Prepress 5/10/05 ru/tf; 5/12/05 ru Exec Creative Director: Rick Gibson
Media: 4C-Conusmer Digest Creative Director:
Agency Job #: IBBAKC6207
Ad Number/Code: IBBAKC6207D Art Director: Gary Carter
Revision Number: 3 Digital Resources #: P00043686 Copywriter: Bryon DeYoung
Ad Caption/Title: “Your favorite corner bak- Print Producer: Vivian Langsdorf
ery”
Publications: Everyday Foods AUTOMATED INFORMATION
1st Insert/Issue Date: July/August 2005 APPROVAL SIGN OFF
Document Filename: 43686_D.indd Initials Date Time
MECHANICAL INFORMATION drStudio: | TIME/DATE STAMP REQUIRED
Mechanical Dimensions: in decimal inches
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afterschoolsnk_F0905AFTAR.spec 7/19/05 11:14 PM Page 52
after - school snack

pineapple pops
serves 8
tota l t i m e : 4 h o u r s 1 5 m i n u t es
1 In a food processor, combine

3 cups fresh pineapple chunks (or
one 14.5-ounce can chunks
packed in juice, drained), π cup
milk, and © cup sugar; pulse
until almost smooth, with some
chunks of pineapple remaining.
2 Pour half the mixture into a

medium bowl (or a glass measuring
cup for easy pouring). Pulse
remaining mixture until completely
smooth; add to mixture in bowl.
3 Divide evenly among eight

3-ounce molds or paper cups, and
insert wooden sticks. Freeze
until solid, at least 4 hours or up to
2 weeks (cover with plastic wrap).
per pop: 58 calories; 0.4 gram fat;

0.6 gram protein; 14.1 grams carbohydrates;
0.8 gram fiber
note
To make chunks, peel,
quarter, and core a
small pineapple (about
1 pound). Cut into
©-inch-thick slices, then
cut into ©-inch pieces.
52

FOR MORNING NUTRITION
NOT ALL CEREAL BARS ARE CREATED EQUAL.
ADVANTAGE, your kid.
*V i t a m i n a n d m i n e r a l n u t r i t i o n o f o t h e r K e l l o g g ’ s v a r i e t i e s v a r i e s .
© 2005 General Mills

Kellogg’s Frosted Flakes is a registered trademark of Kellogg Company
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MSL054 7/12/05 08:11 AM Page 54
in season
zucchini
54

MSL055 7/12/05 08:12 AM Page 55
W H AT a R E t h e y ?
Zucchini have a mild, almost
sweet flavor and a tender flesh.
Unlike winter squash, zucchini
have a soft, edible skin and can
even be eaten uncooked (try
them in a salad).
h ow to b u y
Look for zucchini that are firm
and heavy for their size; the skin
should be bright green and
blemish-free. Because they are
harvested earlier, smaller
squash are more tender than
larger ones and have thinner
skins; choose squash that are
less than eight inches long.
h ow to sto r e
Refrigerate zucchini in a plastic
bag for up to four days; do not
wash until ready to use.
h ow to p r e pa r e
Depending on the cooking
method that is used, zucchini
may be sliced, cut into small
pieces, or even shredded. To
coarsely grate, use the large
holes of a box grater.
recipes start on page 56 >>

inseason_F0905SEAAR.qxd.spec 7/19/05 11:18 PM Page 56
in season
zucchini
note
This dish is quick to prepare, but
you can reduce the time even
more by cutting the vegetables
a day ahead; refrigerate in an
airtight container, and proceed
when the rest of the meal is
almost ready.
sautéed zucchini, peppers,

and tomatoes
1 Quarter 1 pound zucchini (about 2 medium) lengthwise; cut crosswise into

˙-inch-thick pieces. Remove ribs and seeds from 2 yellow bell peppers;
cut into ƒ-inch squares. 2 Heat 2 tablespoons olive oil in a large skillet
over medium-high heat. Add zucchini, peppers, 1 pint grape tomatoes, and
2 smashed garlic cloves; season with coarse salt and ground pepper. Cook,
tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
per serving: 121 calories; 7.4 grams fat; 3 grams protein; 13.6 grams carbohydrates; 2.9 grams fiber
56

inseason_F0905SEAAR.qxd.spec 7/19/05 11:19 PM Page 57
roasted salmon
with zucchini,
lemon, and dill
serves 4
1˙ pounds zucchini (about

3 medium), cut diagonally
into 1-inch-thick pieces
2 lemons, quartered,
seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
coarse salt
and ground pepper
4 skinless salmon fillets
(about 8 ounces each)
1 Heat broiler, with rack 4 inches

from heat. Combine zucchini,
lemons, and dill on a large rimmed
broiler-proof baking sheet.
Drizzle with oil, and season with
salt and pepper; toss to coat.
2 Nestle salmon fillets among veg-

etables; season generously with
salt and pepper. Broil until vegeta-
bles are tender and fish is opaque
throughout, 15 to 20 minutes.

4.4 grams fiber
note
Besides flavoring the salmon
and zucchini while cooking, the
roasted lemon wedges can be
squeezed over the fish at the table.

MSL058 7/12/05 08:17 AM Page 58
in season
zucchini
zucchini-scallion
fritters

MSL059 7/12/05 08:23 AM Page 59
h ot o r co l d
A cup of this soup is deli-
cious, served either way.
To chill quickly, place soup
in a bowl, and set in
an ice-water bath, stirring
frequently until cool.
curried
zucchini soup
59

MSL060 7/12/05 08:26 AM Page 60
in season
zucchini
zucchini-scallion curried zucchini

fritters << see photo, page 58 soup << see photo, page 59
serves 4 serves 4
prep time: 20 minutes prep time: 25 minutes
tota l t i m e : 3 5 m i n u t e s tota l t i m e : 4 0 m i n u t e s
1 pound zucchini 1 tablespoon olive oil

(about 2 medium), 1 medium onion, chopped
coarsely grated
coarse salt
coarse salt
and ground pepper
2 teaspoons curry powder
1 large egg
1˙ pounds zucchini (about 3
2 scallions, finely chopped
medium), sliced 1 inch thick
˙ cup all-purpose flour
1 baking potato, peeled
(spooned and leveled)
and cut into 1-inch chunks
˙ cup vegetable oil
π cup sliced almonds,
sour cream, for serving toasted, for garnish
1 Place zucchini in a colander set in 1 Heat oil in a large saucepan over

the sink, and toss with 1 teaspoon medium heat. Add onion and
salt; let drain 10 minutes. Press out 1 tablespoon salt; cook, stirring occa-
as much liquid as possible. sionally, until the onion is soft,
2 Whisk egg in a large bowl; mix 4 to 5 minutes. Add garlic and curry
in zucchini, scallions, flour, and powder; cook, stirring constantly,
© teaspoon pepper until combined. until fragrant, about 1 minute.
3 Heat oil in a large skillet over 2 Add zucchini, potato, and 4 cups
medium heat. Cook fritters in two water. Bring to a boil; reduce
batches: Drop six mounds of heat, and simmer until vegetables
batter (2 tablespoons each) into are tender, 10 to 15 minutes.
skillet; flatten slightly. Cook, 3 In batches, purée soup in a blender
turning once, until browned, 4 to 6 (do not fill more than halfway)
minutes. Transfer to a paper- until smooth; serve immediately,
towel-lined plate; sprinkle with salt. or let cool, and refrigerate in
Repeat with remaining batter. an airtight container until chilled.
Serve immediately, with sour cream. Garnish with toasted almonds.
per serving: 164 calories; 0.9 gram fat;

4.3 grams fiber
60

MSL062 7/12/05 08:52 AM Page 62
note
The bread is delicious
on its own, or spread with
creamy ricotta cheese.
Try toasting the slices.

MSL063 7/12/05 08:30 AM Page 63
in season
zucchini
zucchini-parmesan loaf
W H AT YO U’L L N E E D
■ π cup olive oil, plus more for pan ■ 1 cup grated Parmesan cheese
■ 2 cups all-purpose flour (spooned (about 4 ounces)
and leveled), plus more for pan ■ 2 teaspoons baking powder
■ π cup milk ■ coarse salt and ground pepper
■ 2 large eggs ■ ˙ pound zucchini (about
1 medium), coarsely grated
w h at t o d o
1 Preheat oven to 375°. 2 In a small bowl, whisk 3 Transfer batter to

Brush a 9-by-5-inch loaf oil, milk, and eggs. In a prepared pan; press in
pan (6-cup capacity) large bowl, whisk flour, gently. Bake until a
with oil; dust with flour, Parmesan, baking powder, toothpick inserted in cen-
and tap out excess. 1˙ teaspoons salt, and ter comes out clean,
© teaspoon pepper; mix 60 to 70 minutes (tent
in zucchini, then egg mix- with foil if loaf starts
ture until just moistened to brown too quickly).
(batter will be very Cool 15 minutes in pan;
thick, like biscuit dough). turn out loaf onto a
rack to cool completely.
63

cooksguide_F0905CKGAf.qxd.spec 7/16/05 12:47 AM Page 64
COOK’S GUIDE
notes Dry measuring spoons and cups
help ensure that your recipes will come out
just right, especially when baking.
W h at to b u y D ry M e as u r e Eq u i va l e n ts
Measuring spoons can be made of
metal (stainless steel or aluminum) 1˙ teaspoons ˙ tablespoon
or plastic. Stainless steel ones 3 teaspoons 1 tablespoon
generally last the longest. Those
with deep bowls help prevent ∆ cup 2 tablespoons
spilling. Measuring spoons are sold
© cup 4 tablespoons
in sets, usually with the following
measures: 1 tablespoon, 1 teaspoon, π cup 5 tablespoons
˙ teaspoon, © teaspoon, and +1 teaspoon
sometimes ∆ teaspoon.
˙ cup 8 tablespoons
H OW To U s e ® cup 10 tablespoons
Scoop up (or pour in) dry ingredi- +2 teaspoons
ents, and level with a straight edge.
You can also use these spoons ƒ cup 12 tablespoons
to measure liquids; fill them over 1 cup 16 tablespoons
a small bowl or cup instead of
the bowl containing the other ingre-
dients, in case of spills.
note
Before you begin, read the
recipe through to see if you
will need to measure both
liquid and dry ingredients with
spoons. If so, measure dry
ingredients first. This way, you
won’t have to wash and dry
the spoons after each measure.
64

LIVE
LIVE
TRIM
BLEED
TRIM
BLEED
BLEED BLEED
TRIM TRIM
©2005 The Glad Products Co.

LIVE LIVE
LIVE Custom fit, to seal air out and freshness in. LIVE
TRIM TRIM
BLEED BLEED
BLEED
BLEED
TRIM
TRIM
LIVE
LIVE
S A N F R A N C I S C O
Made in U.S.A.
43146 A 2
LABEL
Local 583
GCI
DDB_SF 06-18-05 Je
UNION
FILE NAME:GRAPES BLEED: 5.875” x 7.75” CREATIVE DIRECTOR: MIKE ANDREWS JORGE CARMONA
DIGITAL ARTIST:
DATE: 06.17.05 TRIM:5” x 7.25” ART DIRECTOR: NATALIE CHAMBERS ISSY PENAFLOR
PRINT PRODUCER:
PRODUCT: GLAD PRESS ‘N SEAL SAFETY: 4.312” x 6.5” COPYWRITER: JIM BOSILJEVAC ACCT MANAGEMENT: JEANNIE LEE
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UNIT: READERS DIGEST FULL PAGE FONT_BC: GILL SANS 8 PT HEAD OF ART: DUSTIN SMITH
cooksguide_F0905CKGAf.qxd.spec 7/21/05 10:55 PM Page 66
cook’s guide
W h at to b u y
Dry measure cups are usually
made of metal, but you can also
find plastic and ceramic ones.
Look for cups that sit perfectly
flat and have sturdy, comfort-
able handles. Nested sets often
contain the following measures:
1 cup, ˙ cup, π cup, © cup, and
sometimes ∆ cup. You can also
find 2-cup measures, which are
particularly helpful for baking.

cooksguide_F0905CKGAf.qxd.spec 7/21/05 10:57 PM Page 67
W h at to M e as u r e h ow To M e as u r e F lo u r
For baking recipes, always Lightly spoon the flour into a
measure dry ingredients, includ- dry measure cup (instead of
ing flour, sugar, cornmeal, and dipping the cup into flour); don’t
nuts, with these cups. They are pack or tap the cup, or you
also good for measuring rice, will end up using too much flour.
cheese, vegetables, herbs and Then sweep the flat side
semisolid ingredients such of a knife, or any straight edge,
as shortening. Do not use them across the top to level (you
to measure liquids. can save the excess by sweep-
ing it back into the canister).
Unless specified in the recipe,
the flour does not need to be
sifted before measuring.

dinnertogether_F0905WELAf.spec 7/15/05 12:05 AM Page 68
dinner
together
With some simple substitutions,
you can cook something
for everyone at dinnertime.
sloppy joes
crispy coconut shrimp
creamy pasta
with peas
breaded chicken cutlets
68

sloppy joes
quick pickled
cucumbers

d i n n e r to g e t h e r
sloppy joes << see photo, page 69
Save the scraps from the cut buns to make homemade croutons or breadcrumbs.
1© pounds ground beef chuck for the kids (serves 2)

coarse salt and ground pepper 1 In a large skillet over medium-high
heat, cook beef, breaking apart pieces
1 onion, finely chopped with a wooden spoon, until lightly
browned, 5 to 6 minutes. Season with
1˙ teaspoons salt and © teaspoon
1 can (14.5 ounces) pepper. Add onion and garlic; cook, stir-
tomato purée ring, until translucent, about 5 minutes.
2 tablespoons light-brown sugar 2 Add puréed tomatoes, sugar, vinegar,

tomato paste, Worcestershire, and
1 tablespoon cider vinegar 1˙ cups water. Reduce heat to medium-
low; simmer until thickened, about
1 tablespoon tomato paste
20 minutes. Reserve half the beef mixture
1 teaspoon for the adults. Divide remaining evenly
Worcestershire sauce among the mini buns (2 per serving).
4 hamburger rolls, for the adults (serves 2)

cut into mini buns (below) 3 Stir cilantro and jalapeños into the
reserved beef mixture. Dividing evenly,
1 tablespoon chopped
spoon over bottom halves of rolls; top
fresh cilantro with avocado slices.
1 tablespoon chopped pickled
jalapeño chiles
2 hoagie rolls, split in half
˙ ripe avocado, thinly sliced
mini buns
Children will handle these
tiny buns easily; cut them out
from regular buns with a
round biscuit or cookie cutter.
70

e x t r a f l avo r
Fresh cilantro, pickled
jalapeños, and sliced
avocado give Sloppy Joes
a Southwestern accent.

steamed broccoli
with lime dressing

crispy coconut shrimp

Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make
a spicier curry sauce for the adults. Cook rice for everyone.
1˙ cups sweetened for the kids (serves 2)

shredded coconut 1 In a food processor, pulse together
coconut and breadcrumbs until coconut
ƒ cup plain dried breadcrumbs
is in small pieces; transfer to a shallow
2 large egg whites bowl, and scatter a handful over a baking
sheet. Set aside. In another shallow bowl,
1˙ pounds medium shrimp, lightly beat the egg whites.
peeled and deveined (tail on)
2 Toss shrimp with 1 teaspoon salt and
coarse salt and ground pepper © teaspoon pepper. Working in batches,
dip shrimp in egg whites to coat com-
4 cups vegetable oil
pletely; lift from whites (shaking off any
bottled sweet-and-sour excess), and dredge in coconut mixture.
sauce, for serving Lay on prepared baking sheet.
˙ cup plain yogurt 3 In a large, deep heavy-bottom pan, heat

oil over medium heat until 350° on
1 tablespoon fresh lime juice a deep-fry thermometer. Cook half the
shrimp, lightly shaking to separate
1 teaspoon Dijon mustard
shrimp, until golden brown, 2 to 4 min-
© teaspoon curry powder utes. Use a slotted spoon to transfer
shrimp to paper towels to drain. Return
(preferably Madras)
oil to 350°; repeat with remaining shrimp.
lime wedges, for serving
4 Reserve half the shrimp for the adults.
(optional) Serve remaining shrimp with sweet-
and-sour sauce.
for the adults (serves 2)

5 In a small bowl, whisk together yogurt,
lime juice, mustard, and curry powder.
Serve the sauce with reserved shrimp;
garnish with lime wedges, if desired.
73

creamy pasta with peas

The bowties (farfalle) are always popular with kids, but you could use other short
pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
coarse salt and ground pepper for the kids (serves 2)

12 ounces farfalle pasta 1 In a large pot of boiling salted water,
cook pasta until al dente, according to
1 package (10 ounces) package instructions; add peas 1 minute
frozen green peas before end of cooking. Drain; return
pasta and peas to pot.
ƒ cup heavy cream
2 Meanwhile, in a large skillet, combine
π cup canned reduced-sodium cream and chicken broth; simmer
chicken broth until thickened slightly, 7 minutes. Stir in
Parmesan until melted.
˙ cup grated Parmesan cheese
3 Add sauce to pasta and peas; toss to
2 tablespoons pine nuts
combine. Season with salt. Divide half
1 bunch arugula (5 ounces), the pasta among serving bowls; reserve
tough stems removed, remaining in pot for the adults.
chopped
for the adults (serves 2)
4 Toast pine nuts in a skillet over medium
heat, shaking frequently, until golden,
1 to 2 minutes. Add to reserved pasta
along with arugula; season with pepper.
Toss to combine, and serve immediately.
a d u lt a d d i t i o n s
Peppery arugula and toasted pine nuts
add grown-up flavors to a kid-friendly
pasta dish. Before using, be sure to wash
the arugula well in several changes
of cold water to remove all the grit, then
pat dry with paper towels.
74


Everyone loves breaded cutlets: Cut them into

strips for children, and offer a simple dipping
sauce. Make a quick relish for the adults.
sautéed zucchini,
peppers, and tomatoes
see recipe, page 56
breaded chicken
cutlets
76

corn cobs with

cheddar butter

b r e a d i n g t h e c u t l e ts
1 Working with one at a time,
dredge cutlets in the flour
2
to coat completely, then shake
off excess flour.
2 Dip the floured chicken in the

egg mixture, turning to coat
completely. Let excess drip off.
3 Place cutlet in the bread-

crumb mixture, patting it in and
turning to coat both sides.
Shake off any excess crumbs
before proceeding.

breaded chicken
cutlets << see photo, page 76
serves 4
© cup ketchup
© cup mayonnaise
© cup all-purpose flour
coarse salt and pepper
1 large egg
˙ cup plain dried breadcrumbs
8 chicken cutlets (1˙ pounds)
Olive Relish (right)
for the kids (serves 2)

1 In a small bowl, combine ketchup
and mayonnaise; set sauce aside.
In a shallow dish, combine flour with
a pinch of salt. In another dish, whisk
together egg, 1 tablespoon water, and
a pinch of salt. In a third dish, stir
together breadcrumbs, ˙ teaspoon
salt, and © teaspoon pepper. Bread
the cutlets (opposite).
2 In a large nonstick skillet, heat

2 tablespoons oil over medium; swirl
to coat. Add 4 cutlets; cook until
golden brown and no longer pink in
the center, 2 to 3 minutes per side.
Remove. Repeat with remaining oil olive relish
and chicken. Cut half the cutlets In a small bowl, whisk together
into strips; serve with sauce. 2 tablespoons fresh lemon juice,
6 green olives, pitted and quar-
for the adults (serves 2) tered, and 1 tablespoon each olive
3 Serve remaining cutlets with oil, water, chopped fresh parsley,
Olive Relish. and chopped capers.
79

graindinners_F0905WELBf.qx .spe 7/18/05 07:37 PM Page 80
great
grains Wholesome grains aren’t just
for sides; bring them front
and center in these main dishes.
warm quinoa, spinach,

and shiitake salad
Chicken and brown rice
barley risotto
with corn and basil
pork chops
with bulgur stuffing
80

warm quinoa,
spinach, and
shiitake salad

g r e at g r a i n s
warm quinoa, spinach, and

shiitake salad << see photo, page 81
The quinoa adds protein as well as a chewy texture to this meatless main dish.
˙ cup red-wine vinegar 1 Heat broiler; set rack 4 inches

π cup olive oil from heat. In a small bowl, whisk
together vinegar, oil, 1 teaspoon salt,
and © teaspoon pepper.
2 pounds fresh
2 On a large rimmed broiler-proof
shiitake mushrooms, stems
baking sheet, toss mushrooms
removed, caps halved
with half the dressing (reserve the
1˙ cups quinoa rest); broil, tossing occasionally,
1 pound baby spinach until most of the liquid has evapo-
8 ounces feta cheese, crumbled rated and mushrooms are tender,
20 to 25 minutes.
3 Meanwhile, in a small saucepan,

combine quinoa, 3 cups water,
and 1˙ teaspoons salt. Bring to
a boil; reduce heat to medium.
Cover, and simmer until liquid has
been absorbed, 15 to 20 minutes.
4 Place spinach in a large bowl; add

hot mushrooms, quinoa, and reserved
dressing. Toss to combine (spinach
will wilt slightly). Top with crumbled
feta, and serve immediately.
cleaning mushrooms
Do not soak shiitakes in water because
they will become spongy. Instead, wipe
the caps clean with a damp paper
towel after trimming away the stems.
82

note
The heat of the cooked
quinoa and mushrooms
helps wilt the spinach; the
dressing and feta pulls
this warm salad together.

1
2
storing grains
Because whole grains contain
oil, they will spoil more quickly
than refined ones. It’s a
4
good idea to buy them in small
amounts and to replenish
as needed. To keep them fresh,
store whole grains in tightly
sealed containers (not metal)
in a cool, dry spot, and use
within three to four months.

four grains
1 barley
One of the oldest culti-
vated grains, barley comes
in several different forms.
The most common is
pearl (or pearled) barley.
Although it has been
hulled, losing some of its
B vitamins, it is still 3 b r ow n rice
rich in soluble fiber. Barley Unlike white rice, brown
2 b u lg u r w h e at soaks up liquid readily, so rice has not been stripped
This Middle Eastern sta- if you make a dish ahead of the bran and germ,
ple is made by steaming, of time and store it in making it higher in B vita-
drying, and crushing the refrigerator, you may mins and a better source
wheat kernels (but is not need to add a bit more of fiber. The bran gives
the same as cracked liquid before reheating. brown rice its tan color,
wheat). Because it is min- The taste is nutty but nutty taste, and chewy
imally processed, bulgur delicate, and this grain texture. It can be used
retains most of its nutri- has the tendency to instead of white rice in
ents, remaining high in take on the flavor of the most cases but will take
protein, iron, magnesium, other ingredients it’s longer to cook. You can
and potassium. And cooked with. Barley can reduce the cooking time
although it can be cooked, be used to make risottos by soaking it in cold
bulgur is usually pre- that are as creamy as water for several hours
pared by a quick soaking those made with rice. It is (or overnight) before
in boiling water. This often used in pilafs, too. draining and cooking.
grain is commonly used to
make salads (it’s the key 4 q u i n oa
ingredient in tabbouleh) This ancient grain (pronounced KEEN -wah), which is
and pilafs and can replace the seed of the quinoa plant, is one of the most
rice in stuffings and nutritious. Besides being rich in iron, calcium, B vitamins,
soups. Its tender, chewy and vitamin E, it is an excellent source of protein,
texture makes bulgur a providing all the essential amino acids usually found
good alternative to only in animal proteins. The tiny seeds become light
meat in chili and other and fluffy as they expand to four times their original
stews, or when making size during cooking, so a little goes a long way.
vegetarian burgers. It is Quinoa is also quick and easy to prepare, taking less
available in coarse, time than long-grain rice. And it’s just as versatile as
medium, and fine grains. rice. Try it in soups, salads, stuffings, and baked goods.
85


chicken and brown rice

serves 4 ■ prep time: 30 minutes ■ tota l t i m e : 1 h o u r 4 0 m i n u t e s
To save some time later, cover the brown rice with water in the morning, and let it
soak all day; this will reduce the cooking time by about twenty minutes.
2 tablespoons olive oil 1Heat oil in a large straight-sided

1 whole cut-up chicken (2˙ to skillet over medium heat. Season
3 pounds), skins removed, chicken with 1 teaspoon salt and
breasts halved crosswise © teaspoon pepper. Cook, turning,
(save wings for another use) until golden on all sides, about
10 minutes; transfer to a plate.
2 Add onion, garlic, 1 teaspoon salt,
1 medium onion, chopped
and © teaspoon pepper to skillet.
4 garlic cloves, smashed Cook, stirring frequently, until onion
1 cup long-grain brown rice is softened, 3 to 5 minutes.
4 plum tomatoes, diced 3 Stir in rice, tomatoes, peppers, and
1 jar (12 ounces) roasted 1© cups water; nestle chicken
red peppers, drained and pieces in rice mixture. Bring to a boil;
sliced into ˙-inch strips reduce heat. Cover, and simmer
1 package (10 ounces)
over medium-low heat until rice is
frozen green peas, thawed
tender, 55 to 60 minutes. If any
liquid remains in skillet, remove lid
lemon wedges, for serving and simmer until evaporated.
(optional)
4 Sprinkle peas over contents of
skillet; cover, and remove from heat.
Set aside until peas are heated
through, about 10 minutes. Serve
with lemon wedges, if desired.
r oast e d r e d p e p p e r s
Whether packed in oil or water,
roasted peppers should
be drained well before using.
87

barley risotto with corn and basil

serves 4 ■ prep time: 25 minutes ■ tota l t i m e : 1 h o u r
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it
produces a dish that is similar in texture but with a nuttier taste and more fiber.
2 cans (14.5 ounces each) 1 In a medium saucepan, bring broth

reduced-sodium chicken broth and 4 cups water just to a simmer.
2 tablespoons olive oil 2 Meanwhile, heat oil in a large
1 medium onion, saucepan over medium heat.
finely chopped Add onion, 2 teaspoons salt, and
© teaspoon pepper; cook, stirring
occasionally, until onion is softened,
1 cup pearl barley 4 to 5 minutes. Add barley; cook,
˙ cup dry white wine stirring constantly, 1 minute. Then add
1 package (10 ounces) wine; cook, stirring, until evaporated,
frozen corn kernels about 1 minute.
2 cups packed fresh basil 3 Add 2 cups hot broth mixture;

leaves, torn into small pieces simmer, stirring occasionally, until
˙ cup grated Parmesan cheese
almost absorbed, 10 to 12 minutes.
(about 2 ounces),
Continue adding broth mixture in this
plus more for serving
manner until barley is tender and
mixture is creamy, 40 to 50 minutes
(you may not have to use all the
broth). Add corn; cook just to heat
through, 4 to 5 minutes.
4 Stir in basil and Parmesan; season

with salt and pepper. Serve immedi-
ately, with extra cheese.
note 15.4 grams protein; 58.9 grams carbohydrates;
10.8 grams fiber
If you prefer, replace
the corn with other
cooked vegetables, such
as peas, green beans,
zucchini, or mushrooms.
88



pork chops with bulgur stuffing

■ ® cup bulgur wheat ■ © cup sliced almonds
■ © cup dried apricots, chopped ■ 2 scallions, thinly sliced
■ 1 large egg ■ 4 boneless center-cut pork chops
■ ˙ teaspoon ground cumin (each 8 ounces and 1 inch thick)
■ ˙ teaspoon ground ginger ■ 1 tablespoon olive oil
■ coarse salt and ground pepper ■ chutney (optional)
W H AT T O D O
1 Heat broiler; set rack 2 Make stuffing: In a 3 Slice a deep pocket

4 inches from heat. Place large bowl, whisk together in each pork chop (do not
bulgur and apricots in egg, cumin, ginger, cut all the way through).
a fine sieve set in a bowl; 1 teaspoon salt, and © tea- Fill with stuffing; press to
cover with boiling water, spoon pepper. Add flatten. Place on a broiler-
and let soak 5 minutes. almonds, scallions, and proof baking sheet. Rub
Drain and rinse with cool reserved bulgur and with oil; season with salt
water; press to remove apricots; mix to combine. and pepper. Broil until
excess water. Set aside. opaque throughout (160°),
12 to 15 minutes. Serve
with your favorite chutney,
if desired.
91

sundaydinner_F0905WELCf.qx SPEC 7/12/05 08:24 PM Page 92
sunday
dinner Late-summer vegetables and a
flaky pastry topping make this
potpie a fresh, light-tasting meal.
chicken potpie with

green beans and squash
boston lettuce
with shaved parmesan ✱
lemon pudding
92

chicken potpie with

green beans and squash

s u n day d i n n e r
p r e pa r i n g p u f f past ry to p p i n g
Unfold 1 thawed sheet (half of a 17.3-ounce
box) frozen puff pastry; roll out on a
lightly floured surface until about 11 by 15
inches and ∆ inch thick. Score with a
sharp paring knife in several places. Transfer
to a baking sheet; refrigerate at least
30 minutes (and up to 3 hours).
94

the plan
SHOPPING LIST
chicken potpie Boston lettuce
1 box (17.3 ounces) with shaved Parmesan
frozen puff pastry red-wine vinegar
butter Dijon mustard
1 cup heavy cream olive oil
1 large onion 1˙ pounds
5 medium carrots Boston lettuce
1˙ pounds green beans 2 ounces
Parmesan cheese
1 pound yellow squash
all-purpose flour lemon pudding
dried tarragon sugar
dry white wine cornstarch
roasted chicken 6 lemons
4 to 4˙ pounds (total) 6 large eggs
chicken thighs and legs 1 quart milk
1 bunch fresh tarragon 1 cup heavy cream
u p to • Roast chicken; shred meat.

o n e day a h e a d Refrigerate, covered.
• Make pudding; refrigerate, covered.
2 to 3 h o u r s • Roll out puff pastry; refrigerate

ahead on baking sheet.
• Cut vegetables for potpie;
refrigerate, covered.
• Wash lettuce; make dressing.
Refrigerate in separate containers.
45 minutes • Cook potpie; bake puff pastry.

ahead
j u s t b e fo r e • Shave Parmesan; toss lettuce

serving with dressing.
• Whip cream for pudding.

chicken potpie with

green beans and squash << see photo, pages 92 and 93
serves 8 ■ prep time: 1 hour ■ tota l t i m e : 1 h o u r
To save time, you can buy rotisserie chicken (about three pounds) for this recipe.
Remove the skin before shredding the meat; you should have about six cups meat.
Puff Pastry Topping (page 94) 1 Preheat oven to 400°. Prepare Puff
4 tablespoons butter Pastry Topping.
1 large onion, finely chopped 2 Meanwhile, heat butter in a large

saucepan over medium-low.
4 to 5 medium carrots, sliced
Add onion and carrots; cook, stirring
diagonally into ©-inch-thick
occasionally, until softened, about
pieces (about 1˙ cups)
10 minutes. Add flour; cook, stirring,
6 tablespoons all-purpose flour 2 minutes. Add wine, 2 cups water,
1 cup dry white wine and tarragon; season generously with
ƒ teaspoon dried tarragon salt and pepper. Stir briskly to
prevent any lumps from forming.
3 Bring to a boil. Add beans and
1˙ pounds green beans, trimmed
and broken into 1-inch pieces
squash; reduce heat. Cover; simmer,
stirring occasionally, until beans
1 pound yellow squash, are crisp-tender, 8 to 10 minutes. Stir
quartered lengthwise, cut in ƒ cup cream and chicken; remove
crosswise into ˙-inch pieces from heat. Cover to keep warm.
ƒ cup plus 1 tablespoon
4 Remove pastry from refrigerator;
heavy cream
brush with remaining tablespoon
Roasted Chicken (opposite) cream. Bake until golden brown,
12 to 15 minutes. Transfer to a cutting
board; cut into 8 pieces with a
serrated knife.
5 Meanwhile, return chicken mixture

to a simmer. Ladle into 8 dishes; top
with pastry, and serve immediately.
96

note
Tarragon is often used to
add flavor to chicken. Once
the chicken has cooled,
discard the tarragon sprigs
before shredding the meat.
roasted chicken
serves 8 ■ prep time: 20 minutes ■ tota l t i m e : 1 h o u r
4 to 4˙ pounds 1 Preheat oven to 425°. register 160° when inserted

(total) chicken thighs On a rimmed baking sheet, in the thickest part of
and legs, rinsed and toss chicken with salt and the thigh, avoiding bone.)
patted dry pepper. Scatter tarragon
sprigs over chicken. 3 When cool enough to
coarse salt handle, remove skin from
and ground pepper 2 Bake, turning chicken chicken and shred meat.
8 sprigs fresh tarragon halfway through, until (You should have about
(or ˙ teaspoon dried) browned, 30 to 40 min- 6 cups.)
utes. (An instant-read
thermometer should


boston lettuce
with shaved
parmesan
serves 8
2 tablespoons
red-wine vinegar
1 tablespoon Dijon mustard
coarse salt
and ground pepper
1˙ pounds (4 heads) Boston
lettuce, torn into pieces
1 cup shaved Parmesan
cheese (2 ounces)
1 In a small bowl or jar, whisk or

shake vinegar, mustard, and oil until
combined and thickened; season
with salt and pepper. (Dressing can
be made ahead and refrigerated,
covered, until ready to serve.)
2 In a large bowl, combine lettuce

with dressing and ƒ cup cheese;
toss gently to coat. Divide among
plates, and top with remaining
© cup cheese. Serve immediately.

1 gram fiber
note
Use a sturdy vegetable
peeler (a wide harp-shape one
works best) to shave the
Parmesan into long pieces.
99

1/3
cup
cornstarch
1 cup plus
2 tablespoons
sugar
1 tablespoon
finely grated
lemon zest
plus more for
garnish
(optional)
6 large
egg yolks
1 cup fresh
lemon juice
3 1/2 cups milk

1 cup
heavy cream 1/4
teaspoon
coarse salt
lemon pudding
1 In a medium saucepan (off heat), 3 Pour mixture through a fine-mesh

whisk yolks, 1 cup sugar, cornstarch, sieve into a medium bowl. Divide evenly
lemon zest, salt, and ˙ cup of the among serving dishes; refrigerate,
milk until completely smooth; gradually uncovered, until chilled, about 1˙ hours.
whisk in remaining 3 cups milk. (To store overnight, cover dishes tightly
with plastic once pudding has chilled.)
2 Place saucepan over medium heat;
bring to a gentle simmer, whisking 4 To serve, whip cream with remaining
occasionally (mixture will thicken when 2 tablespoons sugar until soft peaks
it reaches a simmer). Remove from form. Spoon over puddings; garnish with
heat; whisk in lemon juice. extra lemon zest, if desired.
100


ontheside_F0905WELDf.qxd.SPEC 7/12/05 07:22 PM Page 102
on the
side It doesn’t take much to
transform everyday
vegetables into dishes the
whole family will love.
Steamed broccoli
with lime dressing ✱
corn cobs with cheddar butter
orange-glazed carrots
quick pickled cucumbers ✱
102

steamed broccoli
with lime dressing

steamed broccoli
with lime dressing
<< see photo, page 103
serves 4
1© pounds broccoli
(1 large bunch)
1 tablespoon fresh lime juice
p r e pa r i n g b r o cco l i
1 Cut off and discard tough ends ˙ teaspoon
of stalks, leaving about 2 inches toasted sesame oil
attached to the florets.
coarse salt
2 Using a paring knife, cut broc-
coli lengthwise into pieces. 1 Prepare broccoli (left). In a large
3 With a sturdy vegetable peeler pot fitted with a steamer basket,
(or sharp knife), peel away the bring 1 inch of water to a boil. Add
tough outer layer from the stalks. broccoli pieces in a single layer.
Cover, and steam until tender, about
5 minutes.
2 Meanwhile, in a large bowl, whisk

together lime juice and sesame oil;
season with salt.
3 Add broccoli to dressing; toss

lightly to coat. Serve immediately.

4 grams protein; 9.7 grams carbohydrates;
3.7 grams fiber

on the side
corn cobs with

cheddar butter
serves 4
6 ears corn, shucked and

broken in half
3 tablespoons butter,
room temperature
3 tablespoons finely grated
white cheddar cheese
ground pepper
1 Bring a large pot of water to

a boil; add corn, and cook until
tender, 2 to 3 minutes.
2 Meanwhile, in a small bowl,

stir together butter, cheese, and
a pinch of pepper.
3 Serve corn immediately,

with cheddar butter on the side
(and a knife for spreading).
105

on the side
orange-glazed
carrots
serves 4
1˙ pounds carrots, peeled

and sliced diagonally into
˙-inch pieces
2 tablespoons butter
coarse salt
3 tablespoons orange juice
note
For a bit of extra flavor, add 1 In a large skillet, bring carrots,
a pinch or two of chopped ˙ cup water, butter, and ˙ tea-
fresh herbs, such as dill or spoon salt to a boil. Reduce heat to
parsley, just before serving. a simmer; cover, and cook until
almost tender, about 6 minutes.
2 Add orange juice. Cook (uncov-

ered) over high, tossing frequently,
until carrots are tender and glazed,
5 to 8 minutes. Serve immediately.

4.8 grams fiber

quick pickled
cucumbers
serves 4
1 English cucumber
1 tablespoon distilled
white vinegar
2 teaspoons sugar
2 teaspoons
chopped fresh dill
coarse salt
1 Cut cucumber crosswise

into 3 equal pieces; cut each piece
lengthwise into eighths.
2 In a large bowl, whisk together

vinegar, sugar, dill, and 1 teaspoon
salt. Add cucumber spears; toss
to coat. Serve, or let stand at room
temperature up to 1 hour.
✱ per serving: 25 calories; 0.1 gram fat;

0.7 gram protein; 6.2 grams carbohydrates;
0.6 gram fiber
107

desserts_F0905WELEf.qxd.spec 7/16/05 1:32 AM Page 108
skillet
desserts
These homey sweets don’t
require fancy equipment;
a sturdy pan will do.
blackberry cornmeal cake
sautéed peaches
chocolate-pecan pancakes
caramelized apple tart
108

blackberry cornmeal cake


skillet desserts
blackberry cornmeal cake << see photo, page 109
serves 8 ■ prep time: 15 minutes ■ tota l t i m e : 1 h o u r 3 5 m i n u t e s
You can substitute an equal amount of fresh blueberries for the blackberries; be sure
to rinse and dry them thoroughly before scattering over the batter.
1© cups all-purpose flour 1 Preheat oven to 375°. In a large

(spooned and leveled) bowl, whisk together flour, cornmeal,
˙ cup yellow cornmeal baking powder, salt, and 1 cup
plus 2 tablespoons sugar. In another
2 teaspoons baking powder
bowl, whisk together buttermilk,
1 teaspoon salt eggs, and melted butter; pour over
1 cup plus 2 tablespoons sugar, flour mixture, whisking to combine.
and © cup for sprinkling 2 In a 10-inch skillet (preferably
˙ cup low-fat buttermilk cast-iron), heat remaining tablespoon
2 large eggs butter in the oven until melted
and skillet is hot, about 5 minutes.
7 tablespoons unsalted butter,
Remove from oven; swirl to coat
melted, plus 1 tablespoon
bottom of pan. Pour batter into skillet;
for skillet
scatter blackberries on top, and
2 containers (5.6 ounces each) sprinkle with remaining © cup sugar.
fresh blackberries
3 Bake, with a baking sheet on rack
below (to catch any drips), until
top is evenly browned, 45 to 50 min-
utes. Let cool slightly, about
30 minutes. Run a knife around the
edge to loosen; cut into 8 wedges.
Serve warm or at room temperature.
co r n m e a l
Yellow cornmeal produces
a dessert that has a rich,
golden color, but you could
use white cornmeal instead.
110

sautéed peaches
serves 4
1 In a large skillet, melt 2 table-

spoons unsalted butter
over medium heat. Stir in
2 tablespoons sugar.
2 Add 4 large ripe peaches,

pitted and each cut into 8 wedges.
Cook, stirring, until sugar has
dissolved and peaches are warmed
through and coated, 2 to 5 min- note
utes. Serve immediately. Serve the peaches with
a scoop of vanilla ice
1.5 grams protein; 21.2 grams carbohydrates; cream and your favorite
2.3 grams fiber shortbread cookie.

Surprise everyone at the dinner table with a stack

of fluffy chocolate pancakes; they’re especially
good d r i zz l e d w i t h h ot f u d g e sau c e.

skillet desserts
chocolate - pecan pancakes

■ 1 cup all-purpose flour ■ 4 tablespoons unsalted butter,
(spooned and leveled) melted
■ π cup granulated sugar ■ 1 teaspoon vanilla extract
■ π cup Dutch-process ■ ˙ cup mini chocolate chips
cocoa powder ■ © cup chopped pecans
■ 1˙ teaspoons baking powder ■ 4 tablespoons vegetable oil
■ © teaspoon salt ■ confectioners’ sugar (optional)
■ 1 cup milk ■ hot fudge sauce (optional)
■ 1 large egg
HOW TO MAKE THEM

1 Preheat oven to 2 In a large non- 3 Transfer to a 4 Stack 4 pan-
225°. In a large stick skillet, heat baking sheet; cakes on each
mixing bowl, whisk 1 tablespoon oil cover loosely with plate, sprinkling
together flour, over medium heat foil; place in each layer with
granulated sugar, until a water oven to keep warm. confectioners’
cocoa, baking droplet sizzles; Repeat with sugar, if desired.
powder, and salt. swirl to coat remaining oil and Serve immediately,
In another bowl, bottom of pan with batter in three drizzled with
whisk together oil. Reduce heat more batches hot fudge sauce,
milk, egg, melted to medium-low. (adjust heat as if desired.
butter, and vanilla; Spoon four small necessary to avoid
pour over flour mounds (1 heaping overbrowning).
mixture, whisking tablespoon each)
to combine. Fold of batter into skil-
in chocolate chips let. Cook until
and pecans; let bubbles appear
batter stand until in center, 3 to 4
slightly thickened, minutes. With a
5 to 10 minutes. thin spatula, flip note
pancakes; continue After cooking each
cooking until batch of pancakes,
set, 3 to 4 min- wipe the skillet with
utes more. a damp paper towel;
this will help prevent
the next batch from
turning too brown.
113

ass e m b l i n g t h e ta r t
Press the softened butter
evenly into the bottom of the
skillet, then sprinkle with
the sugar. Arrange apple
wedges in a circle around
edge, then fill in the center
with remaining wedges.

desserts_F0905WELEf.qxd.spec 7/21/05 11:25 PM Page 115
skillet desserts
caramelized apple tart

115

skillet desserts
pie dough
makes 1 crust ■ prep time: 20 minutes ■ total time: 1 hour 20 minutes
1 In a food 2 Add butter 3 Add 2 table- 4 Turn out

processor, pulse pieces; pulse until spoons ice water; dough onto a
together flour, mixture resembles pulse until floured work
salt, and sugar coarse meal, with dough is crumbly surface; knead
several times a few pea-size but holds together once or twice,
to combine. pieces of butter when squeezed. until dough just
remaining. (If needed, add comes together.
up to 2 table- Wrap tightly in
spoons more ice plastic, and
water, 1 table- chill at least 1 hour
spoon at a time.) or overnight.
Do not overmix.
1 1/4 cups all-

purpose flour
(spooned and
1/2 teaspoon salt 1/2
cup (1 stick) leveled), plus more
cold unsalted for dusting
butter
cut into
small pieces
1/2 teaspoon
sugar
116

caramelized apple tart << see photo, page 115
serves 8 ■ prep time: 30 minutes ■ total time: 1 hour 30 minutes
■ all-purpose flour, for dusting ■ ˙ cup sugar
■ Pie Dough (opposite) ■ 6 Rome Beauty or McIntosh
or 1 unbaked store-bought apples (about 2ƒ pounds),
refrigerated pie crust peeled, cored, and each cut
(7˙ ounces) into 8 wedges
■ 6 tablespoons unsalted
butter, room temperature
HOW TO MAKE IT
1 Preheat oven to 425°. On a 3 Transfer to oven; cook until
floured work surface, roll out Pie apples have softened, about 30
Dough to a ∆-inch thickness minutes. Carefully place dough
(or unfold store-bought dough). round on top; bake until golden
Invert a 9-inch plate on top of brown, about 15 minutes more.
dough; trim dough around plate
with a sharp paring knife to form 4 Let cool, about 20 minutes.
a round (discard scraps, or save Run a knife around edge of
for another use). Refrigerate skillet; invert tart onto a serving
until needed. platter. Replace any apples
that may have stuck to bottom
2 Assemble tart in a 10-inch of skillet; drizzle with any
cast-iron skillet (page 114). Place remaining pan juices. Serve warm
skillet over medium heat, and or at room temperature.
cook until sugar mixture is light
amber in color and bubbly,
8 to 10 minutes (syrup might
brown unevenly).

MSL118 7/12/05 09:34 AM Page 118
have you tried?

mango
chutney
118

MSL119 7/12/05 09:35 AM Page 119
w h at i s i t ? h ow to sto r e i t
Prepared chutney is a cooked Unopened jars can be kept
blend of fruit, vinegar, sugar, in the pantry indefinitely. Once
herbs and spices, and some- opened, keep the jars in the
times chiles. It’s available refrigerator for up to a year.
in many different flavors; the ways to u s e i t
most common, and the one Similar to salsa, chutney can be
used in our recipes, is a mildly used both at the table and
spicy chutney made with in the kitchen. Besides being a
mango and ginger, often labeled traditional accompaniment for
Major Grey’s. curries, chutney can be served
w h e r e to f i n d i t alongside many other foods.
Originally from India, chutney The sweet-sour taste is a partic-
is now also produced in the ularly good match for grilled or
United States. Most grocery roasted pork or chicken. Chutney
stores carry at least one is also a quick way to flavor
or two types, usually next to other spreads and sauces.
mustards and other condi-
ments. Specialty markets will
offer even more variety.

MSL1968 7/12/05 11:32 PM Page 2
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September 05 EdF Ad Directory

MSL122 7/12/05 09:37 AM Page 122

MSL123 7/12/05 09:39 AM Page 123
h av e yo u t r i e d ?
mango chutney
chicken satay with

peanut-chutney sauce
You will need twelve metal or wooden skewers for this dish; soak wooden skewers
thoroughly in water before using to prevent them from scorching on the grill.
© cup smooth peanut butter, 1 Make sauce: In a blender, combine

preferably natural peanut butter, chutney, lime juice,
3 tablespoons mango chutney 1 tablespoon soy sauce, garlic, pepper
flakes, © teaspoon salt, and © cup
2 tablespoons fresh lime juice
water; blend until smooth. Set aside.
2 tablespoons soy sauce
2 Thread each chicken piece onto
1 garlic clove, a skewer (fold the pieces slightly as
coarsely chopped you work so the skewers go in
© teaspoon red-pepper flakes and out of the meat). Place skewered
coarse salt and ground pepper chicken in a shallow dish; season
with salt and pepper. Drizzle oil and
1˙ pounds boneless, skinless
remaining tablespoon soy sauce
chicken breast halves,
over chicken; turn to coat.
cut across the grain into
©-inch-wide strips 3 Heat grill to high; lightly oil grates.
1 tablespoon vegetable oil

Grill chicken until cooked through,
about 3 minutes per side. Transfer to
fresh cilantro, for garnish a platter; garnish with cilantro, if
(optional) desired. Serve with chutney sauce.
44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber
note
The peanut-chutney sauce can
be refrigerated in a covered
container for up to a week. If you
like, double the recipe, and
serve the extra with grilled pork
or as a dipping sauce for shrimp.
123

MSL124 7/12/05 09:41 AM Page 124
mango chutney
chutney
mayonnaise
In a food processor, combine
1 cup light mayonnaise, © cup
mango chutney, 1 teaspoon
curry powder (preferably Madras),
and 1 teaspoon fresh lime juice;
season with © teaspoon coarse
salt and a pinch of ground
pepper. Process until smooth.
chutney
mustard
In a food processor, combine
˙ cup mango chutney
and ˙ cup Dijon mustard;
process until smooth.
note
Each of these spreads can be
refrigerated in an airtight
container for up to two weeks.
You may need to stir a bit
before using.
124

MSL125 7/12/05 09:42 AM Page 125
bacon-cheddar melts
with chutney mustard
egg salad with

chutney mayonnaise

MSL126 7/12/05 09:45 AM Page 126
mango chutney
egg salad bacon-cheddar

with chutney melts with chutney
mayonnaise mustard << see photo, page 125
<< see photo, page 125 serves 4
serves 4 tota l t i m e : 2 0 m i n u t e s
12 slices baguette
8 large eggs ˙ cup Chutney Mustard
˙ cup Chutney Mayonnaise (page 124)
(page 124) 12 slices cooked bacon,
3 tablespoons drained well on
finely chopped red onion paper towels and
halved crosswise
hot pepper sauce
4 ounces sharp cheddar
coarse salt
cheese, coarsely grated
and ground pepper
(about 1 cup)
toasted bread and water-
˙ small red onion,
cress sprigs (optional)
thinly sliced
pinch of cayenne pepper
(optional) 1 Preheat oven to 400°. Toast
baguette slices directly on oven
1 Place eggs in a saucepan with rack until lightly browned.
water to cover by 1 inch. Bring Place on a rimmed baking sheet.
to a boil. Remove from heat; cover,
2 Spread top of each slice with
and let stand 12 minutes. Drain;
Chutney Mustard. Divide bacon
hold under cold running water until
evenly among toasts; sprinkle
cool, then peel and chop.
with cheese. Top with onion slices.
2 In a medium bowl, combine eggs, Return to oven, and bake until
Chutney Mayonnaise, onion, cheese has melted, about 5 minutes.
and a few dashes hot sauce; season per serving: 413 calories; 20.7 grams fat;
with salt and pepper. Stir gently 20.5 grams protein; 38.7 grams carbohydrates;
to combine. 4.2 grams fiber
3 Serve on toast, topped with

watercress and sprinkled lightly
with cayenne, as desired.
126

MSL127 7/12/05 09:47 AM Page 127
SERVING IDEAS
Now that you’ve ■ stirred into dressing ■ mixed with yogurt
got a jarful, here are for chicken salad to make a dip for
some more ways ■ spread on a vegetables
to use this chutney: roast beef sandwich ■ spread on crackers
■ dolloped on with goat cheese
a turkey burger ■ served with
■ used as a glaze grilled chicken
for pork tenderloin sausages and
or chops pita bread (below)

MSL128 7/20/05 05:21 PM Page 128
nutritional index
This index includes counts for calories, fat, protein, carbohydrates, and fiber
for every recipe in the issue and will help you plan your daily menus.
Almond Graham Squares 136 Caramelized Apple Tart 117 Chopped Salad 50
per square: 183 calories; per serving: 350 calories; ✱ per serving: 413 calories;
9.3 grams fat; 5 grams protein; 20.2 grams fat; 2.5 grams protein; 29.8 grams fat; 25.9 grams protein;
21.9 grams carbohydrates; 42 grams carbohydrates; 11 grams carbohydrates;
1.6 grams fiber 3 grams fiber 3.8 grams fiber
Bacon-Cheddar Melts Chicken and Brown Rice 87 Chutney Mayonnaise 124

with Chutney Mustard 126 per serving: 700 calories; per tablespoon: 61 calories;
per serving: 413 calories; 18.3 grams fat; 75.7 grams protein; 5 grams fat; 0.1 gram protein;
20.7 grams fat; 20.5 grams protein; 55.4 grams carbohydrates; 3.6 grams carbohydrates;
38.7 grams carbohydrates; 7 grams fiber 0.1 gram fiber
4.2 grams fiber
Chicken Fettuccine Chutney Mustard 124
Barley Risotto with with Pesto Cream Sauce 37 per tablespoon: 29 calories;
0.7 gram fat; 0.5 gram protein;
Corn and Basil 88 per serving: 616 calories;
per serving: 402 calories; 28.9 grams fat; 44 grams protein;
44.4 grams carbohydrates; 0.1 gram fiber
11.3 grams fat; 15.4 grams protein;
58.9 grams carbohydrates; 2.5 grams fiber
Corn Cobs with
10.8 grams fiber
Chicken Potpie with Cheddar Butter 105
Basil Pesto 34 Green Beans and Squash 96 per serving: 194 calories;
per 2 tablespoons: 165 calories; per serving: 548 calories; 11.6 grams fat; 5 grams protein;
17.4 grams fat; 1.6 grams protein; 26.4 grams fat; 38.7 grams protein; 21.5 grams carbohydrates;
1.8 grams carbohydrates; 35.2 grams carbohydrates; 3.1 grams fiber
0.7 gram fiber 7.2 grams fiber
Creamy Pasta with Peas
Blackberry Cornmeal Cake 110 Chicken Satay with (for adults) 74
per serving: 378 calories; Peanut-Chutney Sauce 123 per serving: 638 calories;
✱ per serving: 350 calories; 78.5 grams carbohydrates;
3.2 grams fiber 7.1 grams fiber
1 gram fiber
Boston Lettuce Creamy Pasta with Peas
with Shaved Parmesan 99 Chocolate Layer Cake 16 (for kids) 74
✱ per serving: 71 calories; per serving: 753 calories; per serving: 563 calories;
5.6 grams fat; 3.8 grams protein; 35.2 grams fat; 7.1 grams protein; 20.9 grams fat; 20.4 grams protein;
2.4 grams carbohydrates; 109.8 grams carbohydrates; 74.8 grams carbohydrates;
1 gram fiber 4.1 grams fiber 5.7 grams fiber
Breaded Chicken Cutlets Chocolate-Pecan Pancakes 113 Crispy Coconut Shrimp

(for adults) 79 per serving: 623 calories; (for adults) 73
per serving (with relish): 483 calories; 41.2 grams fat; 9.8 grams protein; per serving: 564 calories;
25.5 grams fat; 43.7 grams protein; 61.8 grams carbohydrates; 28.7 grams fat; 42.4 grams protein;
17.9 grams carbohydrates; 5.1 grams fiber 33.5 grams carbohydrates;
1.1 grams fiber 2.3 grams fiber
Breaded Chicken Cutlets Crispy Coconut Shrimp

(for kids) 79 (for kids) 73
per serving: 637 calories; per serving: 520 calories;
39.8 grams fat; 44 grams protein; 26.5 grams fat; 40 grams protein;
23.6 grams carbohydrates; 29.5 grams carbohydrates;
1 gram fiber 2.1 grams fiber
Breakfast Sandwich 13 Curried Zucchini Soup 60

per serving: 368 calories; per serving: 164 calories;
18 grams fat; 22.7 grams protein; 0.9 gram fat; 5.4 grams protein;
ROASTED
30.9 grams carbohydrates; 21.4 grams carbohydrates;
TOMATO sauce 4.3 grams fiber
5 grams fiber
see recipe,
page 26
128
EdF Nutritional Index Template 12/6/04

nutritionindex_F0905NUTAR.spec 7/21/05 11:09 PM Page 129
orange-glazed carrots
Egg Salad with Pork Tenderloin Spaghetti with

Chutney Mayonnaise 126 with Rosemary 19 Roasted Tomato Sauce 28
per serving: 280 calories; ✱ per serving: 255 calories; per serving: 349 calories;
20.5 grams fat; 12.9 grams protein; 12.5 grams fat; 26.8 grams protein; 3 grams fat; 11.7 grams protein;
0.3 gram fiber 0.5 gram fiber 3.3 grams fiber
Lemon Pudding 100 Quick Pickled Cucumbers 107 Steamed Broccoli

per serving: 344 calories; ✱ per serving: 25 calories; with Lime Dressing 104
0.1 gram fat; 0.7 gram protein; ✱ per serving: 54 calories;
6.2 grams carbohydrates; 1.1 grams fat; 4 grams protein;
0.3 gram fiber 0.6 gram fiber 9.7 grams carbohydrates;
3.7 grams fiber
Mozzarella, Tomato, Roasted Salmon with Zucchini,
and Basil Salad 45 Lemon, and Dill 57 Stuffed Turkey Breast 31
✱ per serving: 322 calories; ✱ per serving: 420 calories; per serving: 313 calories;
25 grams fat; 22.2 grams protein; 21.6 grams fat; 47.7 grams protein; 9.6 grams fat; 37 grams protein;
1.7 grams fiber 4.4 grams fiber 3.1 grams fiber
Orange-Glazed Carrots 106 Roasted Tomato Sauce 26 Tortilla Soup 22

per serving: 122 calories; per © cup: 34 calories; per serving: 478 calories;
6.1 grams fat; 1.7 grams protein; 1.7 grams fat; 0.8 gram protein; 12.6 grams fat; 51 grams protein;
4.8 grams fiber 1.3 grams fiber 6.1 grams fiber
Pesto Pizzas 36 Sautéed Peaches 111 Warm Quinoa, Spinach,

per serving: 205 calories; per serving: 136 calories; and Shiitake Salad 82
13.2 grams fat; 6.9 grams protein; 6.1 grams fat; 1.5 grams protein; per serving: 653 calories;
18 grams carbohydrates; 21.2 grams carbohydrates; 34 grams fat; 24.8 grams protein;
1 gram fiber 2.3 grams fiber 70 grams carbohydrates;
12.5 grams fiber
Pie Dough 116 Sautéed Zucchini, Peppers,
per serving (based on 8): and Tomatoes 56 Zucchini-Parmesan Loaf 63
172 calories; 11.6 grams fat; per serving: 121 calories; per serving: 270 calories;
2.1 grams protein; 7.4 grams fat; 3 grams protein; 14.3 grams fat; 9.3 grams protein;
0.5 gram fiber 2.9 grams fiber 1.2 grams fiber
Pineapple Pops 52 Sloppy Joes (for adults) 70 Zucchini-Scallion Fritters 60
per pop: 58 calories; per serving: 513 calories; per serving: 180 calories;
0.4 gram fat; 0.6 gram protein; 35.1 grams fat; 27.4 grams protein; 11.3 grams fat; 4.8 grams protein;
0.8 gram fiber 4.7 grams fiber 2 grams fiber
Pork Chops Sloppy Joes (for kids) 70
with Bulgur Stuffing 91 per serving: 596 calories;
per serving: 595 calories; 30.9 grams fat; 31.9 grams protein;
30.3 grams fat; 55.1 grams protein; 45.9 grams carbohydrates;
25.1 grams carbohydrates; 2.6 grams fiber LIGHT RECIPE
5.9 grams fiber ✱ LOW- C A R B RECIPE
EVERYDAY FOOD is published monthly, except combined issues in January / February and July /August, by Martha Stewart Living Omnimedia,
Inc. (GST #893116178RT). Principal office: 1 1 West 42nd Street, New York, NY 10036-7400 (212-827-8000). Periodicals postage paid at
New York, NY, and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO EVERYDAY FOOD, BOX 60001, TAMPA, FL 33660-0001.
Canada Post Publications Mail Agreement No. 40021219. Return undeliverable Canadian copies to: Martha Stewart Living, 2744 Edna Street,
Windsor, Ontario N8Y 1V2. Reproduction in whole or in part without permission is prohibited. Occasionally we make a portion of our mailing list
available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers
and /or information, please send a note along with your address label to Everyday Food , Box 60001, Tampa, FL 33660-0001.
EdF Nutritional Index Template 12/6/04

F0905PANA130 7/20/05 05:51 PM Page 130
everyday pantry
Making the dishes in this issue is even easier when you keep these ingredients on hand.
Once you’ve chosen a recipe, stop by the market to pick up the fresh ingredients.
R E F R I G E R AT O R ■ broth, reduced-sodium ■ potatoes: baking, white

■ apples chicken (canned) ■ quinoa
■ bacon ■ bulgur wheat ■ rice, brown (long-grain)
■ butter: salted, unsalted ■ capers ■ sauce: hot pepper,
■ buttermilk ■ chips, tortilla soy, sweet-and-sour,
■ Canadian bacon ■ chocolate: mini chips, Worcestershire
semisweet chips, ■ sugar: confectioners’,
■ carrots
unsweetened granulated, light-brown
■ cheese: cheddar, feta,
■ chutney, mango ■ tomatoes (canned):
mozzarella, Parmesan,
■ cocoa powder, paste, puréed
provolone, Swiss
Dutch-process ■ vanilla extract
■ cucumber, English
■ coconut, sweetened ■ vinegar: cider, red-wine,
■ eggs, large shredded white (distilled)
■ heavy cream ■ cooking spray, nonstick
■ jalapeño chile ■ cornmeal, yellow FREEZER
■ ketchup ■ cornstarch ■ corn kernels
■ lemons ■ flour, all-purpose ■ green peas
■ limes ■ garlic ■ puff pastry
■ mayonnaise: light, ■ graham cracker crumbs
HERBS AND SPICES
regular ■ jalapeño chiles, pickled
■ coriander, ground
■ milk ■ Madeira (wine)
■ cumin, ground
■ mustard, Dijon ■ milk, sweetened
■ curry powder
■ orange juice condensed (canned)
■ ginger, ground
■ peppers, yellow bell ■ nuts: almonds (sliced),
pecans, pine nuts, ■ pepper, black
■ salami, hard
■ red-pepper flakes
walnuts
■ scallions ■ rosemary, dried
■ oil: olive (extra-virgin,
■ sour cream ■ salt: coarse, table
regular), toasted
■ wine, dry white sesame, vegetable ■ tarragon, dried
■ yogurt, plain ■ olives, green ■ thyme, dried
■ onions: red, white
C U P B OA R D
■ pasta: farfalle, ADDITIONAL ITEMS
■ apricots, dried fettuccine, spaghetti
■ baking powder ■ peanut butter, smooth
■
■ baking soda ■ peppers (jarred): pep-
■ barley, pearl peroncini, roasted red
■ breadcrumbs, plain ■ pizza crusts, precooked ■
130
EdF Pantry Template 12/6/04

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programguide_F0905PRGAf.qx.SPEC 7/19/05 06:48 PM Page 132
TV PROGRAM
GUIDE
Please check your local listings for channels, days, and times.
alabama Sacramento KVIE Channel 6 Tallahassee WFSU Channel 11

Birmingham WBIQ/WCIQ Saturday 1 pm Saturday 10:30 am
Channel 10 Saturday 1 pm San Bernardino KVCR Tampa WEDU Channel 3
Demopolis WIIQ Channel 41 Channel 24/26 Saturday 1:30 pm Saturday 1:30 pm;
Saturday 1 pm San Diego KPBS Channel 15 WUSF Channel 16 Monday 11 pm
Dozier WDIQ Channel 2 Thursday 8:30 pm West Palm Beach WXEL
Saturday 1 pm San Francisco KQED Channel 9 Channel 42 Check your local listings
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Saturday 12:30 pm San Jose KTEH Channel 54 Georgia Public Broadcasting
Huntsville WHIQ Channel 25 Sunday 1 pm Saturday 1:30 pm
Saturday 12:30 pm; San Mateo KCSM Channel 43 Atlanta WPBA Channel 30
WFIQ Channel 36 Saturday 1 pm Thursday 7 pm Saturday 12:30 pm;
Louisville WGIQ Channel 43 WGTV Channel 8 Saturday 1:30 pm
co lo r a d o
Saturday 1 pm
Rocky Mountain PBS h awa i i
Mobile WEIQ Channel 42 Saturday 10:30 am PBS HAWAII Saturday 6:30 pm
Saturday 1 pm
co n n ec t i c u t I da h o
Montgomery WAIQ Channel 26
Connecticut Public Television Idaho Public Television
Saturday 1 pm
Saturday 3:30 pm Saturday 8:30 am
Mt. Cheaha WCIQ Channel 7
Saturday 12:30 pm d i st r i c t o f co lu m b i a ILlINOIS
WETA Channel 26 Saturday 3 pm; Carbondale WSIU Channel 8
a l as ka WHUT Channel 32 Monday 8 pm Saturday 5 pm
alaskaone TV Saturday 4 pm
f lo r i da Champaign/Springfield
a r i zo n a Fort Myers WGCU Channel 30 WILL Channel 12 Saturday 2 pm
Phoenix/Tempe KAET Channel 8 Thursday 11 am Charleston WEIU Channel 51
Saturday 12:30 pm Friday 12:30 pm
Gainesville WUFT Channel 5
a r ka n sas Saturday 11 am Chicago WTTW Channel 11
Arkansas ETV Network Jacksonville WJCT Channel 7 Saturday 4 pm; WYCC Channel 20
Saturday 10 am Saturday 4 pm Saturday 3:30 pm;
WYIN Channel 56 Thursday 7 pm
c a l i fo r n i a Miami WLRN Channel 17
Fresno KVPT Channel 18 Saturday 11:30 am; Decatur/Springfield
Saturday 4:30 pm WPBT Channel 2 Thursday 7:30 pm WSEC Channel 8 Saturday 1:30 pm
Los Angeles KCET Channel 28 Orlando WMFE Channel 24 Jacksonville WSEC Channel 14
Saturday 4:30 pm; KOCE Saturday 10:30 am; WBCC Saturday 1:30 pm
Channel 50 Saturday 9:30 am; Channel 68 Tuesday 2:30 pm Macomb WMEC Channel 22
KLCS Channel 58 Saturday 3:30 pm Panama City WFSG Channel 56 Saturday 1:30 pm
Rohnert Park KRCB Channel 22 Saturday 10:30 am Olney WUSI Channel 16
Thursday 11 am Pensacola WSRE Channel 23 Saturday 5 pm
Wednesday 1 pm
132
EdF TVG Template 2/16/05

Peoria WTVP Channel 47 Louisville WKMJ Channel 68 Springfield KOZK Channel 21

Saturday 4 pm Tuesday 10 am Thursday 1 pm
Quincy WQEC Channel 27 Lo u i s i a n a M o n ta n a
Saturday 1:30 pm Louisiana Public Butte-Bozeman KUSM Channel 9
Urbana WILL Channel 12 Broadcasting Saturday 2 pm Tuesday 11 am
Saturday 2 pm Alexandria KLPA Channel 25 Missoula K21AN Channel 21
INDIANA Saturday 11 am Sunday 1:30 pm;
Evansville WNIN Channel 9 Baton Rouge WLPB Channel 27 KUFM Channel 11 Tuesday 11 am
Saturday 9:30 am Saturday 11 am n e b r as ka
Fort Wayne WFWA Channel 39 Lafayette KLPB Channel 24 NETV Saturday 3:30 pm
Saturday 12:30 pm Saturday 11 am
n e va da
Indianapolis WFYI Channel 20 Lake Charles KLTL Channel 18 Las Vegas KLVX Channel 10
Saturday 2 pm Saturday 11 am Saturday 11 am
I 0 wA Monroe KLTM Channel 13 Reno KNPB Channel 5
Cedar Rapids KIIN/KRIN Saturday 11 am Saturday 1:30 pm
Channel 12 Saturday 10 am New Orleans WLAE Channel 32
new HAMPSHIRE
Council Bluffs KBIN/KHIN Sunday 3 pm
NHPTV Saturday 11:30 am
Channel 32 Saturday 10 am Shreveport KLTS Channel 24
Manchester WGBX Channel 44
Davenport KQIN/KQCT Saturday 11 am
Sunday 6 pm
Channel 36 Saturday 10 am M A ry l a n d
new jersey
Des Moines KDIN Channel 11 BalTIMORE PUblic television
NJN PUBLIC TELEVISION
Saturday 10 am Saturday 3 pm
Sunday 1:30 pm
Fort Dodge KTIN Channel 21 M assac h u s e t ts
Saturday 10 am n e w M e x i co
Boston WGBH Channel 2
Iowa City KIIN Channel 12 Albuquerque KNME Channel 5/35
Saturday 12:30 pm
Saturday 10 am Saturday 1:30 pm
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Saturday 10 am Saturday 10:30 am
Saturday 2 pm
Red Oak KHIN Channel 36 Portales KENW Channel 3
Grand Rapids WGVU Saturday 7:30 am
Saturday 10 am Channel 35 Saturday 1:30 pm
Sioux City KSIN Channel 27 n e w yo r k
Lansing WKAR Channel 23
Saturday 10 am Albany WMHT Channel 17
Saturday 9 am
Waterloo KRIN Channel 32 Saturday 3 pm
M I n n e s ota Buffalo WNED Channel 17
Saturday 10 am
Austin KSMQ Channel 15 Check your local listings
Ka n sas Friday 11: 30 am
Dodge City KDCK Channel 21/7 New York City WLIW Channel 21
Bemidji KAWE Channel 9 Monday 8:30 pm;
Saturday 11 am Saturday 12:30 pm WNET Channel 13 Sunday 4 pm
Hayes KOOD Channel 9 Duluth WSDE Channel 8
Saturday 11 am Norwood WNPI Channel 18
Saturday 1:30 pm Wednesday 1 pm
Lakin KSWK Channel 3 Minn./St. Paul KTCA/TPT
Saturday 11 am Rochester WXXI Channel 21/11
Channel 2 Saturday 11 am; Sunday 2 pm
Topeka KTWU Channel 11 KAWB/KAWE Channel 22/36
Saturday 12 pm Schenectady WMHT Channel 17
Monday 12:30 pm; WHWC
Saturday 3 pm
Wichita KPTS Channel 8 Channel 28 Wednesday 7 pm
Saturday 3 pm Syracuse WCNY2 Channel 852
M i ss o u r i Tuesday 8 am
K e n t u c ky Joplin KOZJ Channel 26
Watertown WPBS Channel 16
kentucky educational Thursday 1 pm
Wednesday 1 pm
television Saturday 5:30 pm; Kansas City KCPT Channel 19
Tuesday 10 am Saturday 10:30 am north carolina
UNC TV Sunday 2:30 pm
Bowling Green WKYU Channel 24 St. Louis KETC Channel 9
Monday 1:30 pm Saturday 1:30 pm
CONTINUED ON PAGE 134 >>
133

tV program guide
Charlotte WTVI Channel 11 s o u t h da kota Virginia

Saturday 12 pm south dakota Public Charlottesville WHTJ Channel 41
Rock Hill WNSC Channel 30 broadcasting Saturday 2:30 pm Saturday 11:30 am
Saturday 3:30 pm T e n n e ss e e Harrisonburg WVPT/WVPY
Chattanooga WTCI Channel 45 Channel 51 Saturday 11:30 am
n o r t h DA KOTa
PRAIRIE PUBLIC TELEVISION Saturday 1:30 pm Norfolk WHRO Channel 15
Saturday 10:30 am Cookeville WCTE Channel 22 Saturday 9:30 am
Saturday 2 pm Richmond WCVE Channel 23
OHIO
Jackson WLJT Channel 11 Sunday 3:30 pm
Alliance WNEO Channel 45
Saturday 4 am Saturday 4:30 pm WAS h i n gto n
Cincinnati WCET Channel 48 Knoxville WKOP Channel 15 Seattle KCTS Channel 9
Saturday 12 pm Sunday 3:30 pm; Saturday 12 pm
WPET Channel 2 Sunday 3:30 pm Spokane KSPS Channel 7
Cleveland WVIZ Channel 25
Saturday 12 pm; WEAO Channel 49 Nashville WNPT Channel 8 Saturday 11 am; KCDT Channel 26
Saturday 4 pm Saturday 11 am Saturday 8:30 am;
KUID Channel 12 Saturday 7:30 pm
Columbus WOSU Channel 34 t e xas
Saturday 11 am Amarillo KACV Channel 2 Tacoma KBTC Channel 28
Saturday 11:30 am Wednesday 6 pm;
Lima WGBU Channel 27
KCKA Channel 15 Wednesday 6 pm
Monday 11:30 am Austin KLRU Channel 18/9
Tuesday 12:30 pm Yakima KYVE Channel 47
Portsmouth WPBO Channel 34
Saturday 12 pm; KTNW Channel 31
Saturday 11 am Corpus Christi KEDT Channel 16
Saturday 11 am
Toledo WGTE Channel 30 Sunday 5:30 pm
Sunday 2:30 pm Dallas KERA Channel 13 W e st v i r g i n i a
Saturday 5 pm Charleston WPBO Channel 42
Oklahoma Saturday 11 am
Oklahoma educational Harlingen KMBH Channel 4
television Saturday 10 am Saturday 2 pm W I S CO n S I N
Houston KUHT Channel 8 Wisconsin Public Television
O R EG O N Check your local listings
Saturday 10:30 am
Oregon Public Broadcasting
Killeen KNCT Channel 46 Green Bay WPNE Channel 38
Saturday 1 pm
Saturday 4:30 pm Wednesday 7 pm
Medford KSYS/KFTS
Lubbock KTXT Channel 5 La Crosse WHLA Channel 31
Channel 8/22 Saturday 2 pm
Saturday 4:30 pm Thursday 7 pm
P e n n sy lva n i a Madison WHA Channel 21
Odessa-Midland KOCV
Erie WQLN Channel 54 Thursday 7 pm
Channel 36 Sunday 2:30 pm
Wednesday 2 pm
San Antonio KLRN Channel 9 Menomonie WHWC Channel 28
Harrisburg WITF Channel 33 Thursday 7 pm
Saturday 2:30 pm
Thursday 1 pm
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Philadelphia WHYY Channel 12 Monday 2 pm;
Saturday 4:30 pm
Saturday 3 pm; WLVT Channel 39 WMVT Channel 36 Saturday 1 pm
Waco KAMU/KWBU Channel 34
Saturday 3:30 pm;
Thursday 12 pm Rheinlander WLEF Channel 36
WNJM Channel 50 Sunday 1:30 pm;
Thursday 7 pm
WNJS Channel 23 Sunday 1:30 pm; U TA H
Wausau WHRM Channel 20
WNJT Channel 52 Sunday 1:30 pm Provo KBYU Channel 11
Thursday 7 pm
Pittsburgh WQED Channel 13 Saturday 9:30 am
Saturday 1:30 pm Salt Lake City KBYU Channel 11 WYO M I N G
Saturday 9:30 am; Riverton KCWC Channel 4
Rhode Island
KUED Channel 7 Saturday 2 pm Saturday 9:30 am
Providence WSBE Channel 36
Sunday 4:30 pm Vermont
Burlington WCFE Channel 57
South carolina
Friday 12:30 pm; WETK Channel 33
ETV Saturday 3:30 pm
Saturday 1 pm; WLED Channel 49
Saturday 11:30 am;
WVER/WVTA/WVTB Channel 28
Saturday 1 pm
134

Everyday FoodSept05 7/21/05 4:13 PM Page RHP1
❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace
❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉
the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace
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cookiejar_F0905LSTAF.qxd .SPEC 7/12/05 07:17 PM Page 136
cookie jar
almond graham squares
makes 16 ■ prep time: 10 minutes ■ tota l t i m e : 2 h o u r s
1 Preheat oven to 350°. Line the bottom and sides of an 8-inch square
baking pan with foil; coat with nonstick cooking spray. 2 In a medium bowl,
combine 1˙ cups graham cracker crumbs, 1 can (14 ounces) sweetened
condensed milk, and © teaspoon salt; stir until moistened. Stir in 1˙ cups
sliced almonds. 3 Spread mixture evenly in prepared pan (if mixture is very
sticky, pat in with moistened fingers). Sprinkle with another ˙ cup sliced
almonds, patting in gently. 4 Bake until golden and a toothpick inserted in the
center comes out clean, 35 to 40 minutes. Cool completely in pan. 5 Remove
from pan; peel off foil, and cut into 16 squares with a serrated knife. Squares
will keep, in an airtight container at room temperature, for 4 to 5 days.
136

5.5 in.
5.25 in.
4.75 in.
©2005 General Mills

The responsible
adult in you will
want to read
the bag.
7.625 in.
7.375 in.
6.875 in.
The chocolate
lover in you will
have already torn
it to shreds.
New Chocolate Chex Mix. In Turtle and Peanut Butter.
CAMPBELL MITHUN – PRODUCTION DATA
PUBLICATION CONFIRMATION STUDIO INFORMATION drArtist Entries: AGENCY CREDITS

Client Name: GM-CHEX drStudio Location: Mpls Prepress 6/13/05 kf; 6/15/05 ru/wau/tf; 6/21/05 TF; Exec Creative Director:
Media: Consumer-4C 6/21/05 ru; 6/22/05 sh; 6/23/05 sh/wau/wau Creative Director: Craig Miller
Agency Job #: GMSCXC6008
Ad Number/Code: GMSCXC6008 Art Director:
Revision Number: 10 Digital Resources #: P00044947 Copywriter: Bret Koehler
Ad Caption/Title: “New Chocolate Chex” Print Producer: Bill Schneck
Publications: Everyday Food
1st Insert/Issue Date: Various AUTOMATED INFORMATION
APPROVAL SIGN OFF
Document Filename: 44947 Everyday Food.indd Initials Date Time
MECHANICAL INFORMATION
Mechanical Dimensions: in decimal inches Print Scale: None drStudio: | TIME/DATE STAMP REQUIRED
Bleed: 5.5" x 7.625" Print/Export Time: 6/23/05 1:30 PM

Trim / Non-Bleed: 5.25" x 7.375" Print Admin: | |
Ad Live: 4.75" x 6.875" Colors Used:
Proof Cycle 1: | |
Final Production Size: 5.25" x 7.375" Process Cyan, Process Magenta, Process Yellow, Process Black
Image Usage: Unlimited
Document Path: Prepress1:General Mills:06 June ¶05:GM SCXC6008P00044947PRE:4 Proof Cycle 2: | |
End Date: Buyout
4947 Everyday Food.indd Art Director: | |
Notes: Ver. 1; Pg. 1:
Font Family: Gill Sans (Extra Bold; Type 1), Times New Roman PS (Roman; Type 1)
Copywriter: | |
Link Name: Ripped_44947_SR.jpg (Up to Date; 513KB; RGB; 308 ppi), Package_
44947_SL.jpg (Up to Date; 538KB; RGB; 285 ppi) Creative Director: | |
Account Group: | |
Print Producer: | |
4C_LTB
BLAZING COLOR, INCORPORATED (952) 844-0138 Form: 605061f5 Colors: 4

File Name: 44947 Everyday Food.indd Trap:
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk

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cover_F0905COVAF.qxd.

spec 7/21/05 11:34 PM Page 1

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try our surprisingly

EdF Cover Template 1/25/05

Introducing easy- to-assemble furniture for every

©2005 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.

Introducing easy- to-assemble furniture for every

©2005 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.

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contents september 2005

dinner great grains

try our surprisingly

EdF TOC Template 12.7.04

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sunday on the side skillet

MORE RECIPES AND

EdF TOC Template 12.7.04

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contents september 2005

EdF TOC Template 12.7.04

For recipes like Garlic Herb Chicken,

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recipe index september 2005

SOUPS POULTRY DESSERTS

EdF Recipe Index Template 12/6/04

Full Page Bleed

Weight Watchers® Smart Ones.® Taste so good, you want to be good.™

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PCWRPR52039B PepsiCo/Roni Express

Billing #: PCWRPR P50112 Supplier #: Seven - 51548 Retoucher: Seven

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founder Martha Stewart

Editorial director Margaret Roach Creative Director Eric A. Pike

food editor design Director executive Editor

Deputy Editor Deputy Art Director SALES

Kristen Evans Photo Editor marketing services

EdF Masthead Template 1/9/04

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When you submit a recipe, please include

EdF Log On Template 12/7/04

Research now shows that heart disease, diabetes,

HEALTHY GUMS. HEALTHY LIFE.®

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per serving: 368 calories; 18 grams fat;

EdF Template 12/7/04r

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chocolate layer cake

EdF Template 12/7/04r

©2005 The Brita Products Company.

Just add water.

DATE 01.19.05 TRIM SIZE 5” x 7.25”

chocolate layer cake << see photo, page 14

serves 10 ■ prep time: 45 minutes ■ tota l t i m e : 2 h o u r s

for the cake: 1 Make cake: Preheat oven to 350°.

(2 cups) bake, rotating pans halfway through,

EdF Template 12/7/04r

2 With mixer on low speed,

3 Frost cake: Place a cake layer,

EdF Template 12/7/04r

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art_ edit_production_ quality control_

art_ edit_production_ quality control_

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