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OCTOBER/NOVEMBER 2007 $3.99 U.S./$4.99 Canada
24 ‘Holiday Baking
44 Mom’s Best Meal
Turkey with Sausage-Corn Bread Stuffing, p. 7
5 Thanksgiving Your Way 44 My Mom’s Best Meal
Festive traditional, make-ahead and easy menus
Apples star in comforting autumn dinner Appetizers perfect for fall gatherings Cooks share wild-game specialties Kitchen veterans mentor beginners
12 Stunning Centerpiece
Create a cascading fruit showpiece Foods to fit the eerie evening
46 Party Palate-Pleasers 55 Hunters’ Helpings 56 Cooks Who Care
OCTOBER/NOVEMBER 2007 $3.99 U.S./$4.99 Canada
Cover photo: Rob Hagen Set stylist: Stephanie Marchese Food stylists: Suzanne Breckenridge, Diane Armstrong
16 Spine-Tingling Treats 19 Meal in a Pumpkin 24 ‘Holiday Baking Bonanza’ Winners
Eat the dish with this savory bake!
60 Torte Takes Top Honors
Sample the winner of Taste of Home Cooking School’s national competition!
Our contest’s best seasonal goodies
49 Potluck Pleasers
New Recipe Contest 43 Our Family’s Favorite Grace 51 Touring Country Kitchens 52
Ask Our Test Kitchen Team 59 Stirring Comments 62
Taste of Home Field Editors 63 Here’s Part of Our Staff Ted’s Toothpick Contest Recipe Index 63 65 67
Good Food That’s Good For You
PLUS Means You Get More!
For subscriber-only BONUS recipes and features, visit www.tasteofhome.com/plus. You’ll find… • More Halloween fun foods— and a video! • 5 extra “Holiday Baking” contest recipes • Flavors-of-fall favorites • Home-style menus from “Mom” • Bonus quick-to-fix meals
A Complete Meal in Minutes
13 Cute Turkey Cookies!
Sweet gobblers make great favors
• Wonderful wild-game dishes
5 Thanksgiving Your Way
14 Editor’s Favorite Meal
Hearty lasagna’s on the menu
20 Good Food That’s Good for You
Stuffed flank steak, skillet chicken and more light favorites
49 Potluck Pleasers
A fall feast the crowd will love
58 A Complete Meal in Minutes
Pork chop pizzazz—pronto!
98 for 1 yr. Printed in USA. L2E 7L1. Annie Rose. Questions About Your Subscription? Write to Taste of Home Customer Service. please be advised that we have discontinued Continuous Renewal Service until further notice. include both old and new addresses.” Share Recipes for Treats That Go the Distance… If you have recipes that travel well (and any packaging hints). $39. Taste of Home • October/November 2007 .98 per year. brownies. Harlan IA 51593-0794. Sue Megonigle.98 for 2 yrs. turn to p. (Canadian Distribution) Publications Mail Agreement No. Harlan IA 51593-0794.“We home-school our children and noticed they enjoyed helping in the kitchen. Co-Workers Team Up for a Feast Part of our friendly TOH community is the nursing home staff at Heritage Manor in Normal. U.With over 675 color photos and more than 150 tips. P .O.Thank you for a truly family publication!” New Baking Book Is Our Best Ever! Looking for a fabulous addition to your cookbook library—or a great gift? Pick up a copy of The Taste of Home Baking Book. “Periodicals postage paid at Greendale.pies. Simple & Delicious and Cooking for 2 magazines for a special get-together. I assigned them to plan and prepare a meal once a week.) Send new subscriptions to P Box 5294. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling Senior Recipe Editor Sue A. 40065693. wives and friends send boxes frequently and could use some new ideas. P Box 5294. Box 5294. please return one of the renewal notices you receive by mail or with your issues. Peggy Woodward RD Test Kitchen Assistants Rita Krajcir. 60th St. Berner President. Jim Wieland. For address changes. 876052820 RT). and to be able to take the time to share good recipes and fellowship with co-workers helped to further build our team spirit we have here. 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Send stamped return envelope with photos.they took out all my Taste of Home magazines and began. $29.com. manuscripts and inquiries. we have no further obligation unless we receive a corrected address within 1 year.. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. To renew your subscription.” Published bimonthly. by Reiman Publications. funds prepaid. Taste of Home is a registered trademark of Reiman Media Group.Excited. 15.com 4 Vol.com or page 62 for Contributor Guidelines. too. Christine Rukavena Assistant Editor Melissa Phaneuf Contributing Writer Carol Peronto Copy Editor S. Have a fun-filled Halloween and a delicious Thanksgiving.. Jurack Recipe Editors Mary King. Harlan IA 51593-0794. California confirms. Our food editors will chip in some ideas.: $19. October/November 2007 © Reiman Media Group. 2007.Table Talk Behind the scenes at Taste of Home Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L.ShopTasteofHome.” writes Brandi Elkin. call 1-800/344. No..98 for 3 yrs. Material in this publication may not be reproduced in any form without permission.“So as part of our nutrition class. Editor in Chief Catherine Cassidy Creative Director Ardyth Cope General Manager. Inc.” Return undeliverable Canadian addresses to: Customer Service. cakes. Integrated Partnerships for Taste of Home Lora Gier Vice President.O. Dan Roberts. Alynna Malson Photo Studio Coordinator Kathy Swaney Senior Vice President. as Theresa Schaad of Manteca.O.K. Greendale WI 53129-1404. Harlan IA .”she says. please send them to us. 5.Among this caring group are Taste of Home food editor Pat Schmeling and our Test Kitchen staff. Megan Taylor Photographers Rob Hagen (Senior).The Taste of Home Baking Book is available wherever books are sold or at www. Allow 4-6 weeks.. If you are among the subscribers who signed up. 51593-0794. (Canada: 1 yr. “The results have been wonderfully delicious. or call 1-800/344-6913.com Renee Jordan President and Chief Executive Officer Mary G. 6913. Food & Entertaining Suzanne M. as we gather recipes and tips. where applicable. Enk Editorial Assistant Jane Stasik Graphic Art Associate Ellen Lloyd Recipe Asset Systems Manager Coleen Martin Test Kitchen Manager Karen Scales Test Kitchen Home Economists Tina Johnson. “ POSTMASTER: Send address changes to Taste of Home. Amy Welk-Thieding RD. Go to www.O. WI and additional mailing offices. candy and other goodies to mail to our soldiers. 65. If you would rather we not share information.98 CDN plus 6% GST or 14% HST.com. Inc. Lori Foy Senior Food Stylist Sarah Thompson Set Stylists Jenny Bradley Vent (Senior). Kirsten Lingsweiler. A lot of mothers. Integrated Sales & Marketing Mark Wildman Executive Director. Integrated Sales & Marketing Maureen O’Connell Those of us who have a relative or friend in the military know how much they appreciate homemade treats. If the Post Office alerts us that your magazine is undeliverable.quick breads and more. or E-mail subscriberservices@reimanpub. Niagara Falls ON.who regularly send off goodies they bake (along with any cookies left over from recipe testing) to one of their sons and a chaplain-friend.“We brought in a sampling of items from Taste of Home. P Box 5294. Marie Parker.S. Both Nathan and Josselyn (above) are now skilled at a variety of cooking techniques— and I get a day off once a week. To take a stab at winning a copy. Wendy Stenman. $23.” Kids’ Kitchen “Textbook” Taste of Home is not only for experienced cooks.O.
.. dinner your way.. Make-Ahead or Easy.Welcome loved ones home with one of these three holiday feasts— Traditional.
” notes Iola Egle. finely chopped 1 celery rib.Thanksgiving Your Way There’s something so satisfying and familiar about a classic Thanksgiving dinner. apricots and orange peel. Thanksgiving Gravy ❧ PREP: 10 min. peeled and sectioned 1 medium tart apple. ❧ COOK: 1-1/2 hours “Each of my granddaughters asked for my holiday recipes when they got married. oranges.” Turkey giblets and neck bone 2 cups chicken broth 2 medium carrots. “Here’s the flavorful. Cool to room temperature. ❧ COOK: 55 min. coarsely chopped 2 tablespoons finely grated orange peel In a large saucepan. ginger and allspice. Bring to a boil.” 2-1/4 cups packed brown sugar 1-1/2 cups cranberry juice 1/2 cup cider vinegar 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 2 packages (12 ounces each) fresh or frozen cranberries 6 Taste of Home • October/November 2007 . traditional gravy recipe I shared with them. TRADITIONAL 2 medium oranges. finely chopped 1/3 cup cornstarch 3 cups cold water 1/4 cup turkey drippings 2 teaspoons chicken bouillon granules Pepper to taste Fruity Cranberry Chutney ❧ PREP: 15 min. Reduce heat. spooned over cream cheese and served with crackers.” she says. simmer. “It complements turkey or ham nicely. uncovered. Yield: about 5 cups. apple. simmer. cranberry juice. currants. a field editor from Bella Vista. for 2 minutes or until sugar is dissolved. cover and refrigerate until chilled. combine the brown sugar.inviting aromas of roasting turkey and bubbling gravies and sauces are irresistible as family members and friends gather for the feast. chopped 2 large shallots. + chilling A blend of fruits and spices comes alive in this versatile chutney from field editor Pat Stevens of Granbury. for 45 minutes or until thickened.The warm. Arkansas. uncovered. Texas. Reduce heat. Stir in the cranberries.We trust you’ll enjoy these cherished and reliable recipes from our readers. peeled and coarsely chopped 1/2 cup dried currants or golden raisins 1/2 cup dried apricots. Return to a boil. Transfer to a serving bowl. “We also enjoy it as an appetizer. vinegar. stirring occasionally.
cubed 1 can (49-1/2 ounces) chicken broth 2 to 3 tablespoons rubbed sage 1 tablespoon poultry seasoning 1/2 teaspoon pepper 1 turkey (14 to 16 pounds) Additional butter. ❧ BAKE: 25 min.tasteofhome. Drain beans. cook and stir for 2 minutes or until thickened. simmer. milk and oil. Pour Green Beans Supreme ❧ PREP/TOTAL TIME: 25 min. x 9-in. paprika. Bring to a boil. uncovered. Turkey with SausageCorn Bread Stuffing ❧ PREP: 1 hour + cooling ❧ BAKE: 3-3/4 hours + standing Complement your bird with this savory stuffing from June Kathrein of Delta. melted For a MAKE-AHEAD Thanksgiving dinner. Uncover.” The Lawrence. at 325° for 25-30 minutes or until a thermometer reads 160°. gently fold into cheese sauce. Remove from the heat. Bring to a boil. into a greased 13-in. —John Josselyn. cover and simmer for 1-1/4 hours. Toss bread crumbs and butter. while visiting New England. onions. Remove from the refrigerator 30 minutes before baking. cut into 2-inch pieces 3 garlic cloves. Gradually stir in milk. Reduce heat. turn the page… www.com 7 Food for Thought: The Indians and English use (cranberries) much…with their meat. saute onion in butter until tender. tie drumsticks together with kitchen string. mushrooms and red pepper in butter until tender. Kansas field editor prepares a well-seasoned cheese sauce to add zip to this familiar dish. Cool on a wire rack. Bring to a boil. Stir in the broth. minced 1 teaspoon dried tarragon 1 cup (4 ounces) shredded cheddar cheese. Bake. x 2-in. Golden Harvest Potato Bake ❧ PREP: 40 min. cook and stir for 2 minutes or until thickened and bubbly. milk. uncovered. in a Dutch oven. Bring to a boil. Cut corn bread into 1/2-in. Combine eggs. Brush with melted butter. chopped 1 cup chopped fresh mushrooms 1/2 cup chopped sweet red pepper 1/2 cup butter. sprinkle with remaining cheese. Season with pepper. Yield: 12 servings (16 cups stuffing). Gradually stir in the reserved cooking juices. salt. eggs. carrots. combine cornstarch and water until smooth. baking dish. neck bone. 4 packages (16 ounces each) frozen cut green beans 1/4 cup finely chopped onion 1/4 cup butter. Transfer to a greased 13-in. Worcestershire sauce and mustard until blended. cook sausage over medium heat until no longer pink. Reduce heat. Heather Campbell writes. mash the vegetables. for 4550 minutes. peeled and cubed 2 medium sweet potatoes. British Columbia shares the recipe for this brightly colored casserole featuring two kinds of potatoes. melted In a large bowl. Drain. bake 10 minutes longer or until lightly browned. “Here’s a nice substitute for plain green bean casserole. “It fits well with any holiday entree. uncovered. baking dish. sprinkle over beans. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. divided 1/2 cup milk 2 eggs 2 tablespoons cider vinegar 1 tablespoon butter 1 teaspoon salt 1 teaspoon dried parsley flakes 1/2 to 1 teaspoon pepper Place the potatoes. Stir in 1/2 cup cheese. 2-1/2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/4 cup sugar 6 teaspoons baking powder 1-1/2 teaspoons salt 2 eggs 2 cups milk 6 tablespoons vegetable oil STUFFING: 1 pound bulk sage pork sausage 1 bunch celery. stir in cheese. “I’ve made this recipe for many potlucks and church suppers. x 9-in. Green Beans Supreme. for 10 minutes. shredded TOPPING: 1/4 cup dry bread crumbs 2 teaspoons butter. peeled and cubed 5 large carrots. and everyone raves about it. Reduce heat. loosely stuff the turkey. Just before baking. Fruity Cranberry Chutney and Golden Harvest Potato Bake. covered. Pat Tomkins of Sooke. seasonings and sausage. In the same pan. at 325° for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. fold into sausage mixture. Remove from the heat. cover and cook for 15-20 minutes or until tender. Bake. and it is a delicious sauce.” says June. In another large saucepan. Yield: 12-16 servings. cubed 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1/2 teaspoon ground mustard 2 cups evaporated milk 8 ounces process cheese (Velveeta). bring to a boil. carrots. cover and refrigerate. 5 pounds Yukon Gold potatoes. Transfer to a large serving bowl. celery and shallots in a large saucepan. neck bone and vegetables. butter. Yield: 16 servings. Skewer turkey openings. stir into dry ingredients just until moistened. x 2-in. Cook green beans according to package directions. 1663 Place the giblets.” notes Pat.Turkey with Sausage-Corn Bread Stuffing is superb with Thanksgiving Gravy. broth. whisk in the flour. Yield: 4 cups. saute celery. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. combine the first five ingredients. Bake additional stuffing. stir in the drippings and bouillon until smooth. Colorado. salt. chopped 2 medium onions. basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). set cooking juices aside. In a Dutch oven. parsley and pepper until blended. Remove from the heat. x 9-in. Place breast side up on a rack in a roasting pan. baking pan. Place remaining stuffing in a greased 13-in. Strain and discard giblets. In a large mixing bowl. Meanwhile. drain and set aside. x 2-in. garlic and tarragon in a Dutch oven. . cubes. cover with water. vinegar.
If you get all the chopping done the night before. it’s smooth sailing when company arrives the next day. make-ahead fare. You can roast and carve your turkey in advance. undiluted 1/2 cup milk 1/2 cup process cheese sauce Place the cauliflower. Remove from the refrigerator 30 minutes before baking. baking dish. Meanwhile. Missouri. Complete the menu with these mouth-watering side dishes and dessert that have sustaining power in the refrigerator or freezer. White Chocolate Pumpkin Cheesecake ❧ PREP: 30 min. sliced 1 pound sliced fresh mushrooms 1 bunch green onions. ❧ BAKE: 55 min. Transfer to a greased 2-qt. cream of chicken soup. Yield: 12 servings. broken into florets 1 bunch broccoli. + chilling ❧ BAKE: 40 min. + chilling This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City. sliced 1/4 cup butter. In a large bowl. Follow instructions on your turkey or check out the “Do-Ahead Bird”recipe on our Web site (see sidebar on opposite page). Turkey Day with delectable.” suggests Linda Vail of Ballwin. in a large skillet. cover and steam for 7-9 minutes or until crisp-tender. Connecticut. Cover and refrigerate overnight.then reheat it before serving. Diabetic Exchanges: 1-1/2 starch. yet pretty. at 350° for 40-45 minutes or until bubbly. 1 medium head cauliflower. “Just assemble this casserole in advance and bake at serving time. Add the vegetables and mushroom mixture. Unmold onto a serving platter. 0 cholesterol. cubed 1 can (10-3/4 ounces) condensed ✓ Includes Nutrition Facts. 34 g carbohydrate. 1 g fiber. Bake.Thanksgiving Your Way Baked Vegetable Medley. of water. Applesauce-Berry Gelatin Mold ❧ PREP: 10 min. Enjoy a stress-free MAKE-AHEAD Pour into a 6-cup ring mold coated with nonstick cooking spray. place in a large saucepan over 1 in. 41 mg sodium. toss to coat. Taste of Home • October/November 2007 8 . 1 g protein. cut into florets 6 medium carrots. Want a head start on your holiday meal? Try this uncomplicated. Drain vegetables. Nutrition Facts: 1/2 cup equals 134 calories. Cover and refrigerate overnight. saute mushrooms and onions in butter until tender. apple-berry mold from Gloria Coates of Madison. milk and cheese sauce. Fresh cranberries and mint leaves make a beautiful garnish. 1/2 fruit. trace fat (trace saturated fat). + chilling Baked Vegetable Medley ❧ PREP: 35 min. Stir in cranberry sauce and applesauce. Yield: 12 servings. broccoli and carrots in a steamer basket. 2 packages (3 ounces each) strawberry gelatin 2 cups boiling water 1 can (16 ounces) whole-berry cranberry sauce 1-3/4 cups chunky applesauce In a large bowl. uncovered. combine the soup. Bring to a boil. dissolve gelatin in boiling water. Applesauce-Berry Gelatin Mold and White Chocolate Pumpkin Cheesecake look festive on the holiday spread.
dissolve yeast in warm water. “I love having homemade rolls available anytime I want. 16 g carbohydrate. sprinkle topping over cheesecake. 23 g carbohydrate. Cook over medium heat for 510 minutes. cover and process soup in batches until smooth. cinnamon. Place pan on a baking sheet. Just pour the spiced pumpkin filling over the delectable gingersnap crust. Add the butter. eggs. saute apples and onion in butter for 3-5 minutes or until tender. Kansas field editor Pat Habiger. bake and refrigerate overnight. Bring to a boil. 2 cups finely chopped peeled tart apples 1/2 cup finely chopped onion 2 tablespoons butter 1 tablespoon all-purpose flour 4 cups chicken broth 3 cups canned pumpkin 1/4 cup packed brown sugar 1/2 teaspoon each ground cinnamon. Cool on a wire rack for 10 minutes. “For a treat. Curve ends to form crescents. Refrigerate leftovers. 3 g fat (2 g saturated fat).” 3 teaspoons active dry yeast 2 cups warm water (110° to 115°) 1/2 cup butter. Yield: 12 servings (about 2 quarts). cover and simmer for 25 minutes. When firm. For an EASY Thanksgiving dinner. softened 1/2 cup sugar 1/2 cup mashed potato flakes 2 eggs 1-1/2 teaspoons salt 6 to 6-1/2 cups all-purpose flour In a large mixing bowl.” suggests Pat. transfer soup to a saucepan. Just before serving. cream. salt and 3 cups flour. Nutrition Facts: 3/4 cup equals 100 calories. Bake at 350° for 15-17 minutes or until golden brown. nutmeg and ginger 1 cup unsweetened apple juice 1/2 cup half-and-half cream 1/4 teaspoon salt 1/4 teaspoon pepper In a large saucepan. 1-1/2 cups crushed gingersnap cookies (about 32 cookies) 1/4 cup butter. Yield: 32 rolls. heat through. Bake for 10 minutes or until golden brown. but want what you have. Meanwhile. Transfer topping to an airtight container. melted and cooled 3/4 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg ALMOND TOPPING: 1/2 cup chopped almonds 2 tablespoons butter. Relish autumn’s color and flavors right in your bowl with this creamy. 21 mg cholesterol. Stir in the apple juice. Cool slightly. melted 1 teaspoon sugar In a small bowl. Freeze for up to 4 weeks. Just blend the ingredients and chill overnight. —Duncan Hines 2/3 cup nonfat dry milk powder Freezer Crescent Rolls (Left) ❧ PREP: 30 min. We’ve also included plenty of handy tips on slicing. store in the refrigerator. The final touch is a crunchy almond topping. golden soup from Spearville. 10 mg cholesterol. Cover and freeze. ✓ Includes Nutrition Facts. Stir in flour until blended. Diabetic Exchanges: 1 starch. To use frozen rolls: Arrange frozen rolls 2 in. In a large mixing bowl. springform pan. Combine pumpkin and spices. packaging. Diabetic Exchanges: 1-1/2 starch. 160 mg sodium. gently fold into cream cheese mixture. “This recipe was handed down to me from my aunt. Add eggs and vanilla. Roll each portion into a 12-in. Let rise in a warm place for 1 hour or until doubled. Cool. Divide dough in half. Utah. Food for Thought: Have what you want. Nutrition Facts: 1 roll equals 141 calories. Carefully run a knife around edge of springform pan to loosen. Turn onto a heavily floured surface. Roll up wedges from the wide ends and place point side down 2 in. combine the topping ingredients.especially during the holidays. lightly beaten 1 teaspoon vanilla extract 5 squares (1 ounce each) white baking chocolate. salt and pepper. serve in hollowed-out small pumpkins. 4 g protein. 3 g fat (2 g saturated fat). brown sugar. cool 1 hour longer. Stir in enough remaining flour to form a firm dough. milk powder.Kansas belongs on a pedestal. Beat until smooth. + chilling ❧ COOK: 10 min. transfer to a large resealable plastic freezer bag. nutmeg and ginger. potato flakes. Do-Ahead Bird Prepare your Thanksgiving turkey early. softened 1 cup sugar 3 eggs. ✓ Includes Nutrition Facts. an awesome cook!” says Kristine. Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson. Serve warm. turn the page… 9 . stirring twice. knead 8-10 times. spread in a shallow baking pan.com for a delicious make-ahead recipe. 3 g fiber. Visit www. apart on waxed paper-lined baking sheets. circle. Pour into a bowl. chilling and reheating. Stir in melted white chocolate. Yield: 12 servings.. Refrigerate overnight. In a blender.. Stir in the pumpkin. Gradually whisk in broth. beat on low speed just until combined. combine gingersnap crumbs and butter. melted 3 packages (8 ounces each) cream cheese. 1/2 fat. Apple Pumpkin Soup (Below) ❧ PREP: 50 min. Pour over crust. set aside. Cover and thaw in the refrigerator overnight. 2 g protein. cut each circle into 16 wedges.tasteofhome. beat cream cheese and sugar until smooth. Reduce heat. 389 mg sodium. remove sides of pan. 1/2 fat. apart on baking sheets coated with nonstick cooking spray. Bake at 350° for 55-60 minutes or until center is just set. cover and refrigerate for 8 hours or overnight. 1 g fiber. Press onto the bottom of a greased 9-in. Just before serving. + freezing ❧ BAKE: 15 min. sugar.
Rub turkey skin with remaining oil. combine 1/4 cup oil. at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170°. so I make this yummy bread instead. ❧ BAKE: 1 hour + cooling This moist and spicy bread from field editor Rebecca Cook Jones of Henderson. no one will miss the rest of the bird. and less time in the kitchen. Maryland offers the convenient option of baking just the turkey breast. fennel seed and garlic. Place turkey breast in a shallow roasting pan. Cover and let stand for 10 minutes before carving. ❧ BAKE: 2-1/4 hours + standing Doris Russell of Fallston. you’ll enjoy more time with family and friends. So. onions and potatoes. cut in half 1 bone-in turkey breast (6 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1/2 cup chicken broth In a large resealable plastic bag. “It’s a breeze to prepare. it allows you to spend more precious time with your family. Better still. Prepared with herbs and crisp-tender vegetables. Arrange vegetables around turkey. Nevada gives a true feeling of fall. uncovered. Yield: 6 servings. Turkey Breast with Vegetables ❧ PREP: 20 min. “My family isn’t fond of traditional sweet potatoes. 1-3/4 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3/4 teaspoon salt 10 Taste of Home • October/November 2007 .Thanksgiving Your Way up for a big production? This taste-tempting menu is a breeze when there’s no time or you don’t want to fuss. crushed 3 garlic cloves. pepper and garlic powder. basting occasionally with broth.” Rebecca notes. minced Sweet Potato Bread ❧ PREP: 15 min. cut into eighths 8 small red potatoes.” says Doris. you’re not EASY 1 package (16 ounces) fresh baby carrots 3 large onions. rosemary. “Plus.” 1/4 cup plus 1 tablespoon olive oil. Add the carrots. sprinkle with salt. Bake. divided 1 tablespoon minced fresh rosemary 2 teaspoons fennel seed. shake to coat.
Maple Butternut Squash ❧ PREP: 20 min. Yield: 6 servings. Connecticut. Don’t fret over unexpected company.Holiday cooking is a cinch with Turkey Breast with Vegetables.com 11 . Shared by Jackie Zack of Riverside. Maryland. Green Apple Spinach Salad and Sweet Potato Bread. oil and orange juice. in a small bowl. chopped For a simple yet unique Thanksgiving side dish.” says Rene. combine the spinach. Sprinkle with cashews. 1 package (12 ounces) fresh or frozen cranberries. 2 g fat (1 g saturated fat). Fold in pecans. combine the syrup. Cool on a wire rack.and so good. butter. remove rind and cut into 1-in. Drizzle over salad and toss to coat. 1 package (9 ounces) fresh baby spinach. this eye-catching tart can be baking to perfection in the oven. x 2-in. Food for Thought: Many people enjoy cooking—especially when someone else does it. bake 10-15 minutes longer or until squash is tender. 53 g carbohydrate. Cut squash in half lengthwise. the pretty holiday dessert is a snap to assemble. When squash is cool enough to handle.tasteofhome. In a small bowl. Stir into dry ingredients just until moistened. Bake at 350° for 60-65 minutes or until toothpick inserted near center comes out clean. ✓ Includes Nutrition Facts. Green Apple Spinach Salad ❧ PREP/TOTAL TIME: 20 min. garlic salt and celery salt.100watt microwave. combine the first eight ingredients. Uncover. 5 g fiber. sweet potatoes. extract and remaining sugar. add 1/2 in. cardamom and allspice. 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 eggs 1-1/2 cups mashed sweet potatoes (about 2 medium) 1/2 cup vegetable oil 6 tablespoons orange juice 1/2 cup chopped pecans In a large bowl. 1/4 cup golden raisins 1/4 cup sugar 1/4 cup cider vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1/2 cup chopped cashews In a large salad bowl. thawed 1 cup sugar. fluted tart pan with a removable bottom. but butternut is our favorite. Transfer to a greased 11-in. Here’s a refreshing salad that’s ready in 20 minutes. + cooling ❧ BAKE: 30 min. Yield: 12 servings. 1 g protein. x 9-in. Drizzle with syrup mixture. x 3-in. Nutrition Facts: 3/4 cup equals 224 calories. melted 1 teaspoon almond extract 1 cup all-purpose flour 1 tablespoon confectioners’ sugar In a small bowl. beat the eggs. Serve with a slotted spoon. Beat in flour just until moistened (batter will be thick). Place in a 13-in. 1/2 cup sugar and almonds. combine the cranberries. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. 30 mg sodium. set aside. whisk the sugar. divided 1/2 cup sliced almonds 2 eggs 3/4 cup butter. discard seeds. try this spicy-sweet squash bake from Rene Powell of Annapolis. whisk eggs.. torn 2 medium tart green apples. Cool 10 minutes before removing from pan to a wire rack. Cover and bake at 350° for 20 minutes.. Serve immediately. In a small mixing bowl. Spread evenly over berries. melted 1/2 teaspoon ground cardamom 1/2 teaspoon ground allspice Nantucket Cranberry Tart (Below left) ❧ PREP: 15 min. apples and raisins. Microwave. butter. x 5-in. pieces. Place on a baking sheet. www. In a small bowl. Yield: 1 loaf. Meanwhile. “It’s healthy. ❧ BAKE: 40 min. loaf pan.” Rae Sorensen writes from Granby. Transfer to a greased 9-in. Refrigerate leftovers. oil. vinegar. Editor’s Note: This recipe was tested in a 1. on high for 12-14 minutes or until crisp-tender. Dust with confectioners’ sugar. 1 medium butternut squash 1 cup maple syrup 2 tablespoons raisins 1 tablespoon butter. Quebec. baking dish. of hot water. Yield: 6 servings. 5 mg cholesterol. Place cut side down in a microwave-safe dish. “You can substitute spaghetti squash or acorn squash. + cooling While everyone is enjoying a bountiful meal. uncovered. raisins.
toasted CENTERPIECE: 1 fresh pineapple 1 large grapefruit 1 large navel orange 1 medium lemon 8 Styrofoam rounds (four 10 inches x 1 inch. orange and grapefruit cups on other circles. position lemon. Stir in coconut. Decorate with silk flowers. cut a third from bottom of pineapple. orange and lemon halves for another use. pile the stacks on top of each other. shell. 3. Repeat with remaining rounds. orange and grapefruit cups with yogurt. attach clusters of grapes onto circles. Chill until serving. staggering them and anchoring with dowels. orange and lemon in half widthwise. silk flowers and more grapes. Randomly add strawberries. Cut the grapefruit. On a large tray or platter. Place pineapple top on the top circle.weddings and showers over the past 20 years. one 4-1/2 inches x 1/4 inch) Floral metal greening pins 3 to 5 pounds seedless green grapes 3 to 5 pounds seedless red grapes 1 pound fresh strawberries Silk flowers with leaves 3 cups yogurt of your choice In a small mixing bowl. cover each stack with heavy-duty foil. set aside. pineapple chunks. With greening pins. which I have made for holidays. “The ginger dip is wonderful.) Stack two 10-in. set aside. In a cascading line. Cascading Fruit Centerpiece ❧ PREP: 3 hours PINEAPPLE GINGER DIP: 2 packages (8 ounces each) cream cheese. flavored yogurt or whipped topping.Texas.” “It’s exciting and fun 1. secure with dowels. For dip bowl. core and cut pineapple into chunks.Festive Fruit Cascade Create a stunning centerpiece that guests can eat for your Thanksgiving table or buffet.” notes Ellen Brown of Aledo.or you can fill the fruit cups with other favorite dips. combine the first six ingredients. Just before serving. rounds. Remove pulp from one half of each. using greening picks. four 6 inches x 1 inch) 2 wooden dowels (one 8 inches x 1/4 inch. Add pineapple top and fruit bowls for dip. secure large clusters of green and red grapes. pineapple chunks and more grapes to cover the foil and platter. 2. arrange foil-covered Styrofoam circles in a staggered stack. Remove peel from center section of pineapple. Fill lemon. remove fruit. to build this pretty centerpiece. Place pineapple bowl on platter. leaving a 1/2-in. (Save the remaining grapefruit. On a 19-in. softened 5 tablespoons unsweetened pineapple juice 2 tablespoons confectioners’ sugar 1 tablespoon grated orange peel 1 tablespoon lemon juice 1-1/2 to 2 teaspoons ground ginger 1/4 cup flaked coconut. Yield: 1 fruit centerpiece. Styrofoam rounds and two 6in. fill pineapple bowl with pineapple ginger dip. Completely fill in the centerpiece with fresh strawberries. 12 Taste of Home • October/November 2007 . platter. x 15in. Cut off pineapple top with a fourth of the pineapple attached.
13 .zucchini and yellow squash with lemon sauce.The cute Pilgrims I made used small gourds for heads and clay flowerpots spray-painted black for hats. Spread chocolate frosting over the cut edges of each turkey. cranberry relish stuffed in acorn squash. beaks and legs. Florida A Flock of Turkeys ❧ PREP: 1 hour “Making a gaggle of these gobblers is a fun project to do with kids. Virginia. Meghan. Steve and I. Store in the refrigerator. shared the cake.When everything was done. we all grumbled when she had each of us write down what we were thankful for.” suggests Zoraya Jennings of Fredericksburg. position and attach near the back edge of a whole sugar cookie. and press together to form each turkey body and feathers. a small plot of land characterized by brooks and stones.They enjoyed the cupcakes while we. corn on Centerpiece in a Cinch I decorated my table for Thanksgiving using mostly items I had on hand. cut marshmallow cookies in half vertically. —Jamie Cole Manila. feasted around a stone table. Turkey Cake Success When we needed a snack to celebrate the end of a unit on Thanksgiving in my first-grade classroom. so my husband. It was a pure delight to see the kids’ faces when they saw the turkey. easy turkey cookies make great school treats or sweet favors for a Thanksgiving gathering. 48 sugar cookies (3 inches) 1 package (12 ounces) chocolate and marshmallow cookies 1 can (16 ounces) chocolate frosting 1 cup vanilla frosting Yellow and red paste food coloring A Forest Feast Our family decided to have Thanksgiving in Wilbour Woods. Michigan Using a serrated knife. Spread chocolate frosting over the bottom of each marshmallow cookie half. Rhode Island Moving Thanks At my mother-in-law’s home last Thanksgiving. It was a Thanksgiving treat we’ll never forget. Not one person in the room was thankful for the same thing. Insert a #12 round pastry tip.For the wagon. However. Using a sharp knife. align cut edges of a marshmallow cookie and a sugar cookie. I filled an oil lamp chimney with artificial leaves and the wagon with a scarecrow and squash and gourds from my garden. stuffing and mashed potatoes. Because of this experience. from one side of 24 sugar cookies. carrots with brown sugar and butter.put a grate on top of the flue of the barbecue pit. and Jayne. pipe snoods and tail feathers. —Nella Parker Hersey. the teachers.Tasteful Make your Thanksgiving extra-memorable with these treasured ideas and treats.I came up with this adorable “feathered” friend (below). add eyes. With #3 round tip and red frosting.as well as sore bellies from laughter. Yield: 2 dozen. cut 1/2 in.We didn’t have an oven. after the first slip was read out loud. there was not a dry eye in the room. I cut wheels out of cardboard and glued one on each side of a small wooden plant crate. Pipe a neck and head on each turkey. For added autumn accents. Steve. —Sharon Walker Sarasota. Editor’s Note: This recipe was tested with Nabisco Pinwheels. green beans with onions. last Thanksgiving was our most memorable and “thankful”of all time.We made apple pie. with our kids Steven.Although my centerpiece didn’t cost me an arm and a leg to create. —Kara McBurney Little Compton. Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. We also brought our smoker to cook the turkey. fill bag with 3/4 cup chocolate frosting. it added a festive mood to my Thanksgiving dinner. It was a great way to spend the day with the family. Cut a small hole in the corner of a pastry or plastic bag. With a #3 round pastry tip and yellow frosting. Many more tears followed. Her cute. Arkansas Touches the cob. caramel apples.
Broccoli with Mustard Sauce and Caramel-Pecan Cheesecake Pie. Golden Squash Soup.ese Find th on cipes re 3 page 3 Editor’s Favorite Meal Easy Lasagna Highlights Hearty Menu Becky satisfies appetites with Hot CheddarMushroom Spread. 14 Taste of Home • October/November 2007 . Simple Sausage Lasagna.
Serve with crackers. Yield: 3 cups. I have loved lasagna since I can remember. cheeses. Life-Altering Soup Golden Squash Soup made me change my tune about a wonderful autumn vegetable. mushrooms and dressing mix. and the only trouble I’ve ever had with this recipe is not making enough. I’ve lived here in northeast Iowa most of my life and can’t imagine living anywhere else. at 350° for 20-25 minutes or until cheese is melted. 10 (shown above with Becky). Activities: Religious education teacher and other volunteer work at church.but the traditional preparation was too time-consuming. and always leave with an empty pie plate.If I’m in a hurry. and I’ve cooked and served food at church functions for up to 200 people.which I’ve made many times since for various family holiday get-togethers. Even butter and brown sugar wouldn’t do the trick. it’s very hilly with scenic bluffs overlooking the Mississippi River. Job: Becky works full-time at a residential care facility. My early memories of squash include sitting at the table when I was little while my mom tried to coax me into eating it.She happily shared the recipe. Hope you’ll give my recipes a try! “My early memories of squash include sitting at the table when I was little while my mom tried to coax me into eating it. Hobbies: Flower and vegetable gardening. so I tried it.tasteofhome. layered look.and it makes a great dish for family get-togethers or any time. drained 1 envelope ranch salad dressing mix Minced fresh parsley Assorted crackers In a large bowl. I’m afraid. So I had never been a squash eater until I found this recipe in a newspaper a number of years ago. It’s also a time of year when a harvest of rich flavors—like those in this favorite meal of mine— are appreciated. By Becky Ruff Monona. Now. This lasagna menu is one that doesn’t tie me up for hours and hours in the kitchen but is applauded by my family and friends. Iowa I don’t always have the time to spend with long preparations. Hot Cheddar-Mushroom Spread. my parents let me keep experimenting in the kitchen. Use your favorite homemade piecrust if you wish. even when I have the time. since my cakes consisted of water mixed with every spice in my mom’s cupboard. Simple Sausage Lasagna is a dish I “developed” after seeing a recipe in a church cookbook that did not call for precooking the noodles. uncovered. But Dad would always smack his lips and praise my cooking abilities. 15.One of the women made Hot Cheddar-Mushroom Spread. Sprinkle with parsley. that the enjoyment was mainly mine. a ready-made frozen crust works well if time is short.I think back to when I was about 3 and made “cakes”for my dad to enjoy when he came home from work. trying new recipes. Iowa Family: Tony.It’s great for fall and winter meals. My kids— Tony is 15 and Katrina. Most people think of Iowa as being flat. I look for other food-related opportunities as well. and Katrina. but in this corner of the state. a group of friends from high school got together for the weekend. I’ve taken it to potlucks. 2 cups mayonnaise 2 cups (8 ounces) shredded cheddar cheese 2/3 cup grated Parmesan cheese 4 cans (4-1/2 ounces each) sliced mushrooms. yet easy to fix. www. and each of us brought our favorite appetizer to snack on. It sounded interesting.Golden Squash Soup.I microwave the squash to speed up the cooking time.As I got older.” Hot Cheddar-Mushroom Spread ❧ PREP/TOTAL TIME: 25 min. Although I love to cook. Autumn brings tourists (leaf-lookers) to this part of the state to take in the spectacular fall colors. however. supervising cooking sessions in which the residents learn to prepare food items or maintain their cooking skills. 10—love this convenient version. I still don’t cook the noodles first for lasagna. Simple Sausage Lasagna. (You’ll find these recipes below and on page 33.Tony loves this sauce on any vegetables. Easy but not plain. When putting together a dessert like this one.The mellow squash flavor mixed with leeks and cheddar cheese made me a squash convert. pie plate. combine the mayonnaise. It’s also safe to say that my skills have dramatically improved since then! Besides making meals for my family and working in the dietary department at a residential care facility. Sure to Please An impressive treat with a pretty. my Broccoli with Mustard Sauce has a unique blend of flavors.) Several years ago. Bake.A few shortcuts don’t compromise the rich fall flavor of this delightful dinner.and we couldn’t get enough of it. Field Editor: Becky Ruff Monona. Made Ahead.com 15 .I’ve helped neighbors and relatives prepare food for large parties. Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. Caramel-Pecan Cheesecake Pie also has great flavor. Broccoli with Mustard Sauce and Caramel-Pecan Cheesecake Pie are tasty and satisfying. including helping to compile a sesquicentennial cookbook. Spread into a greased 9-in.
SpineTingling Treats . Pumpkin Cheese Ball. Mulled Cider.Scare up some fun with Goblin Gorp. Trick-or-Treat Turnovers and Peanut Butter Popcorn Balls (clockwise from above).
❧ BAKE: 10 min.3 ounces each) large refrigerated flaky biscuits 1 egg. set aside. goblins and skeletons can’t keep their hands out of this popular snack mix. 1 package (3. Refrigerate for 4 hours or until firm. thawed 3/4 cup orange juice 1/3 cup honey 1 individual tea bag In a large kettle. or cool before storing in an airtight container. Flatten each biscuit into a 4-in. Reduce heat. Serve with the apples and crackers. cook and More Spine-Tingling Treats… Scare up some fun with Taste of Home Halloween Party Favorites! The spookiest of seasons will be more exciting than ever with the recipes. + standing “Trick-or-treaters are always happy to receive these tasty popcorn balls. quickly shape into ten 2-1/2-in. Remove from the heat. cook beef and onion over medium heat until meat is no longer pink. costumes. Spoon 2 heaping tablespoons of meat mixture onto each. combine the popcorn.Have fun this Halloween with festive foods that fit the eerie evening! Goblin Gorp ❧ PREP/TOTAL TIME: 20 min. baking pan. Look for this softcover. Pennsylvania. popped 1 cup salted pumpkin seeds 1 cup corn chips 2 tablespoons butter. Let stand at room temperature until firm. Ghosts. simmer. Yield: 10 popcorn balls. pumpkin seeds and corn chips. + chilling Everyone will get a kick out of this creamy. relates field editor Renae Moncur of Burley. 96page collection wherever magazines are sold. Bake at 275° for 10 minutes. Add the remaining ingredients. x 9-in. 4 cups water 2 teaspoons ground allspice 1 cinnamon stick (3 inches) Dash ground cloves 1 gallon apple cider or juice 1 can (12 ounces) frozen lemonade concentrate.com/plus. The zippy cheddar ball can be made a day ahead. Idaho. . “It makes a welcome treat for a party. covered. add vertical lines to the cheese ball to resemble a pumpkin. Discard cinnamon stick and tea bag. Reroll scraps if desired and cut out stems for pumpkins. Transfer to an ungreased 13-in. It features popcorn and crunchy pumpkin seeds with a zesty taco flavor. ❧ PREP: 20 min. wrap in plastic wrap. Pumpkin Cheese Ball stir until cheese is melted. cut out jack-o’-lantern faces from remaining biscuit circles. Yield: 8 servings. cubed 1/4 cup prepared mustard 2 tubes (16. crafts and party ideas in this BOO-nanza of Halloween ideas from the recipe editors. wrap in plastic wrap. The tasty ground beef filling has a hint of onion and mustard. honey and spices. Return just to a boil.3 ounces) butterflavored microwave popcorn.tasteofhome. for 30 minutes. Mississippi carved these clever jack-o’lantern pastries to feed her hungry bunch. unBoo! Add to your Halloween spread with more delicious and spooky recipes at www. “I love making them as well as eating them!” 5 cups popped popcorn 1 cup dry roasted peanuts 1/2 cup sugar 1/2 cup light corn syrup 1/2 cup chunky peanut butter 1/2 teaspoon vanilla extract Place popcorn and peanuts in a large bowl. Idaho dresses up apple cider using lemonade. Mulled Cider ❧ PREP: 5 min. allspice. drizzle over popcorn mixture and toss to coat.” says Betty Claycomb. stirring occasionally. insert celery rib for the stem. balls. stir in peanut butter and vanilla. Serve warm. Combine the butter. Yield: 2-1/2 cups. When cool enough to handle. Bring to a boil. Peanut Butter Popcorn Balls ❧ PREP: 20 min. taco sauce and Mexican seasoning. savory spread from field editor Suzanne Cleveland of Lyons. Trick-or-Treat Turnovers ❧ PREP: 30 min. place four biscuits in each of two greased 15-in. In a large heavy saucepan over medium heat. Stir and serve warm. baking pans. With a knife.” she notes. 1 package (8 ounces) cream cheese. Georgia. Add cheese and mustard. circle. Field editor Glenna Tooman of Boise. orange juice. cinnamon stick and cloves. Yield: 3 quarts. paprika and cayenne. melted 1 tablespoon taco sauce 1 teaspoon Mexican seasoning In a large bowl. stirring once. place over meat mixture and pinch edges to seal tightly. beat cream cheeses until smooth. it’s hard to get away from it all without taking almost all of it with them. Bake at 350° for 1015 minutes or until golden brown. Shape into a ball. drain. ❧ COOK: 45 min. Quickly pour over popcorn mixture and mix well. www. x 2in. Using a sharp knife or cookie cutters. 1/2 pound ground beef 1 tablespoon finely chopped onion 4 ounces mozzarella cheese. field editor from Alverton.com 17 Food for Thought: For some people. bring sugar and corn syrup to a rolling boil. x 10-in. softened 1 carton (8 ounces) spreadable chive and onion cream cheese 2 cups (8 ounces) shredded sharp cheddar cheese 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 celery rib or broccoli stalk Sliced apples and assorted crackers In a small mixing bowl. Brush with egg. craft experts and partyplanning committee at Taste of Home and its sister publications. Yield: 18 servings (4-1/2 quarts).tasteofhome. Cool slightly. Stir in the cheddar cheese. combine the water. How cute! Marge Free of Brandon. lightly beaten In a large skillet. x 1-in.
bone-shaped cookie cutter. Place a hat on each witch. 2 g protein. Beat just until combined. Field editor Joan Antonen of Arlington. melt white chocolate at 70% power. licorice and assorted candies of your choice In a large mixing bowl. Beat in extract. per batch + cooling ✓ Includes Nutrition Facts. Using small cookie cutters. 1 cup confectioners’ sugar 1/2 cup cornstarch 1/2 cup cold butter 2 eggs 1 teaspoon almond extract . 54 mg sodium. Place on waxed paper. Remove to wire racks to cool. Editor’s Note: Chocolate frosting and jimmies may also be used to decorate witch hats. let stand until set. Frost ice cream cones. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. softened 1 cup sugar 2 eggs 1-1/2 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-1/4 cups milk 1 can (16 ounces) vanilla frosting Green food coloring WITCH HATS: 1 can (16 ounces) vanilla frosting 2 teaspoons milk Assorted food coloring of your choice 12 to 16 ice cream sugar cones Fruit Roll-Ups. 1 starch. On bottom of half of the cookies. combine confectioners’ sugar and cornstarch.” says Celena Cantrell-Richardson of Eau Claire. beating well after each addition.or foil-lined muffin cups twothirds full. apart on parchment paper-lined baking sheets. thickness. trace fiber. Tint frosting green. Shape dough into a ball. tint with food coloring. Add licorice for hair and candies for faces. Wrap in plastic wrap. baking soda. allowing excess to drip off. In a microwavesafe bowl. 2 cups all-purpose flour 1/8 teaspoon salt 2 to 3 tablespoons seedless raspberry jam 16 to 18 squares (1 ounce each) white baking chocolate In a small mixing bowl. baking powder and salt. add to creamed mixture alternately with milk. South Dakota created the pointy-hatted cupcake characters. Place 1 in. Yield: about 1 dozen. + cooling More fun than frightening. 8 g fat (5 g saturated fat). one at a time.Wicked Witch Cupcakes (Below) ❧ PREP: 1-1/4 hours ❧ BAKE: 20 min. refrigerate for 30 minutes or until easy to handle. 23 mg cholesterol. cream butter and sugar until light and fluffy. Add eggs. Add eggs. Cut with a floured 3-1/2in. arrange on hats. Boneyard Cookies (Below) ❧ PREP: 1 hour + chilling ❧ BAKE: 10 min. roll dough to 1/8-in. Diabetic Exchanges: 1-1/2 fat. Nutrition Facts: 1 cookie equals 155 calories. On a lightly floured surface. beating well after each addition. frost cupcakes. flatten into a disk. spread 1/8 to 1/4 teaspoon jam down the centers. cut out shapes from Fruit Roll-Ups. “These spooky cookies are an eyecatcher at any ghoul-rrific party. cocoa. 19 g carbohydrate. combine frosting and milk. Michigan. Bake at 350° for 8-10 minutes or until edges begin to brown. Combine flour and salt. top with remaining cookies. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For hats. Fill paper. these whimsical witches cast their spell on every sweet tooth. Yield: 34 sandwich cookies. gradually add to sugar mixture. Dip each cookie in chocolate. 1/2 cup butter. one at a time. Cut in butter until mixture resembles coarse crumbs. Combine the flour.
at 350° for 30 minutes. Wash pumpkins. cut the pumpkin into wedges. Cut each pumpkin into four wedges to serve. Bake 5 minutes longer or until seeds are dry and lightly browned. Cook and stir for 5-7 minutes or until liquid is absorbed. spice ’em and bake ’em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren. uncovered. in a large skillet. Yield: 8 servings. cut a 3-in. Return sausage to the pan. add the currants. broth. Bake at 225° for 1-1/2 hours. giving each person both pumpkin and stuffing. In the same skillet. stir in the rice. cook sausage over medium heat until no longer pink.Meal in a Pumpkin 1 garlic clove. Serve warm. For additional seasonal favorites. Yield: 2 cups. sprinkle with salt and garlic powder. www. Reduce heat. Increase heat to 325°. Reduce Sausage-Stuffed Pumpkins ❧ PREP: 50 min. minced heat. . replace tops. —Jim Davis. Flavors of fall. baking dish.com 19 Food for Thought: Vegetables are a must on a diet. cover and simmer for 45-50 minutes or until tender. combine all ingredients. Remove and discard loose fibers. spread into prepared pan. circle around each stem.tasteofhome. Remove tops and set aside. chopped 2 shallots. x 10-in. simply log on to www. shallots and garlic for 3-5 minutes or until tender. x 1-in. melted 1 teaspoon salt 1 teaspoon Worcestershire sauce Line a 15-in. add 1/2 in. 1/2 teaspoon curry powder 1 pound bulk Italian sausage 4 cups sliced fresh mushrooms 1 small onion. saute the mushrooms. drain and set aside.tasteofhome. Stuff with sausage mixture. bouillon and curry powder to a boil. I suggest carrot cake. stirring occasionally. in “Garfield” Bake a savory autumn casserole and eat the dish! Then. x 2-in. poultry seasoning. ❧ BAKE: 1-1/4 hours Field editor Rebecca Baird of Salt Lake City. and pumpkin pie. minced 5 tablespoons dried currants 1/4 cup chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon dried marjoram 2 medium pie pumpkins (2-1/2 pounds each) 1/2 teaspoon salt 1/2 teaspoon garlic powder In a large saucepan. with the pumpkin seeds. Utah bakes a meal in a pumpkin—what a fun fall idea! To serve. make a crunchy. 2 cups water 1 cup uncooked brown rice 2 teaspoons chicken bouillon granules Roasted Pumpkin Seeds ❧ PREP: 20 min. seasoned snack. save seeds for another use. of water. 2 cups fresh pumpkin seeds 3 tablespoons butter. Prick inside each pumpkin with a fork. bake 45-50 minutes longer or until tender. Remove from the heat. Bake. ❧ BAKE: 1 hour 35 min. Place in a 13-in. To enjoy the seeds from a pumpkin you hollow out. baking pan with foil and grease the foil. or cool before storing in an airtight container. sage and marjoram. In a small bowl. Meanwhile. Minnesota. x 9-in. onion.com/plus. rice. bring the water. zucchini bread. Cover loosely with foil.
gently stir in orange sections. 4 g protein. saute onion in butter until tender. indulging in delicious dinners and desserts is an enticing part of gathering with family and friends. Roll up jelly-roll style. Remove meat and discard string. stir into juices. finely chopped 1 tablespoon butter 3 cups soft bread crumbs 1/2 to 3/4 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper. Cover and cook for 8-10 minutes or until crisp-tender. x 7-in. spread with stuffing to within 1 in. 1/2 fruit. A moist bread stuffing dresses up the tender flank steak. starting with a long side. set aside. bring 1 in. Yield: 6 servings. salt. Yield: 6 servings. Pumpkin Pie Custard ❧ PREP: 20 min. 4 g fat (1 g saturated fat). 21 g protein. In a large saucepan. 3 g fiber. Bring to a boil over medium heat. Add enough water to measure 1/2 cup. Stir in mustard and five-spice powder. In a small nonstick skillet. 15 g carbohydrate. Nutrition Facts: 1 serving equals 249 calories. toasted Finely grate peel of one orange. “You will win converts to brussels sprouts and enjoy the compliments with this mouth-watering recipe!” writes Carolyn Hannay of Antioch. 12 g fat (5 g saturated fat). In a large bowl. 1 fat. divided 1 beef flank steak (1-1/2 pounds) 2 teaspoons all-purpose flour 1 cup reduced-sodium beef broth Saucy Sprouts and Oranges. Especially around the holidays. 1 small onion. tie with kitchen string. Bake. Flatten steak to 1/2-in. ❧ BAKE: 50 min.” says field editor Nancy Zimmerman of Cape May Court House. Food for Thought: Advice is least heeded when most needed. Diabetic Exchanges: 1 vegetable.” Taste of Home • October/November 2007 20 . squeeze juice into a 1-cup measuring cup. Serve with steak. cook and stir for 1-2 minutes or until thickened. 1/8 teaspoon pepper and onion. 54 mg cholesterol. Peel and discard white membranes from remaining oranges. Rub with remaining pepper. 1 g fiber. Diabetic Exchanges: 3 lean meat. cook and stir for 1-2 minutes or until thickened and bubbly. ing meals to fall back into lighter eating! ✓ Saucy Sprouts and Oranges ❧ PREP/TOTAL TIME: 30 min. baking dish coated with nonstick cooking spray. 5 mg cholesterol. Virginia. Meanwhile. try these satisfyThese recipes include Nutrition Facts. at 350° for 50-55 minutes or until meat is tender. try this flavorful light holiday dessert. thickness. meals often seem to get bigger and more frequent. 13 g carbohydrate. combine the bread crumbs. of water and brussels sprouts to a boil. 1 starch. Bring to a boil. x 2-in. Whisk cornstarch and reserved orange juice mixture until smooth. New Jersey. melt butter. ❧ BAKE: 40 min. Sprinkle with almonds and grated orange peel. Combine flour and broth until smooth. pour into a small saucepan. Skim fat from pan juices. trimmed and halved 1 tablespoon butter 2 teaspoons cornstarch 2 tablespoons honey mustard 1/4 teaspoon Chinese five-spice powder 2 tablespoons slivered almonds. Stuffed Flank Steak and Pumpkin Pie Custard are deliciously light.When feeling like you are more stuffed than the turkey. Drain sprouts. 460 mg sodium. 81 mg sodium. 3 medium navel oranges 1 pound fresh brussels sprouts. —English proverb Fabulous Fall Flavors As the air becomes chillier. drizzle with sauce. poultry seasoning.Good Food That’s Good for You Nutrition Facts: 3/4 cup equals 97 calories. Cut that orange in half. Place in an 11-in. Stuffed Flank Steak ❧ PREP: 15 min. Tennessee. Transfer to a serving bowl. Citrus and mustard flavor the tasty sauce for this dish. of edges. section them and set aside. in a small saucepan. add to the butter. Guests will admire the pretty. Cut into slices and keep warm. set peel aside. uncovered. + cooling “Instead of pumpkin pie. spiral slices and flavor of this succulent entree from Adelaide Muldoon of Springfield. “My husband’s aunt shared the recipe after she brought this treat to a family party.
cut into 1-inch pieces 2 tablespoons olive oil. 151 mg sodium. uncovered. optional In a large mixing bowl. sliced FREE Light Dessert Recipes Weekly With our FREE Light Dessert of the Week Newsletter. for 10 minutes. Tennessee suggests serving this delicious and satisfying recipe with corn chips. 1 g fiber. Combine 1 tablespoon oil and cumin. Refrigerate until serving. Garnish with whipped topping if desired. stirring once. 2 fat. 1/2 starch. purchase vegetables that have already been diced. Return to a boil. 2 mg cholesterol. beat the pumpkin. Diabetic Exchange: 1-1/2 starch. saute the mushrooms. sour cream and a small salad. 9 g fiber. Bake. chili powder and garlic. divided 1-1/2 teaspoons ground cumin 2 medium green peppers. 1/2 fat. carrots and zucchini in a 15-in. trace fat (trace saturated fat). simmer. simmer. 6 g protein. 1 starch. x 1-in. Spoon into ten 6-oz. Reduce heat. Reduce heat. cinnamon. evaporated milk. 11 g fat (6 g saturated fat). baking dish coated with nonstick cooking spray. ginger. rinsed and drained 1 cup water 1 cup salsa 3 teaspoons chili powder 6 garlic cloves. Nutrition Facts: 1 serving (calculated without whipped topping) equals 120 calories. undrained 2 cans (15 ounces each) cannellini or white kidney beans. at 450° for 25-30 minutes or until tender.com. 8 g carbohydrate. Stir in the broth. 413 mg sodium. x 9-in. sprinkle with bread crumbs and cheese. Meanwhile. chopped 1 tablespoon lemon juice 2 garlic cloves. you’ll receive one lusciously light dessert recipe a week! Sign up now and start serving family-pleasing desserts that are lower in calories and fat but high in flavor and fun. ❧ COOK: 30 min. drizzle over vegetables and toss to coat. uncovered. 7 g protein. x 10-in. simmer. brown chicken on both sides over medium heat. chopped 3 cans (14-1/2 ounces each) reduced-sodium chicken broth Food for Thought: Family reunions sometimes leave us with feud for thought. bring to a boil. cheese. Place in a 15-in.tasteofhome. Spoon over chicken. Cool on a wire rack. In the same skillet. Reduce heat. saute green peppers and onion in remaining oil for 3-4 minutes or until tender. salt. lemon juice. uncovered. Yield: 6 servings. Yield: 10 servings. garlic and basil in butter. cloves and nutmeg. 3 g fat (trace saturated fat). x 1-in. 2 medium zucchini. Florida. “To save time. tomatoes. 3 cans (14-1/2 ounces each) diced tomatoes. 1 pound fresh mushrooms. Add the sugar. 2 g fiber. 1 medium butternut squash. 24 g carbohydrate. 100 mg cholesterol. water. Nutrition Facts: 1-1/3 cups equals 156 calories. Stir in the broth and orange juice. in a soup kettle. Transfer to a 13-in. 21 . 6 boneless skinless chicken breast halves (5 ounces each) 1/4 teaspoon salt Roasted Vegetable Chili (Above) ❧ PREP: 35 min.” she adds. Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs. Nutrition Facts: 1 chicken breast half with about 1/4 cup mushroom mixture equals 274 calories. diced 1 large onion. beans. uncovered. ramekins or custard cups coated with nonstick cooking spray. minced Place squash. sprinkle with salt. peeled and cut into 1-inch pieces 3 large carrots. x 10-in. 559 mg sodium. Bring to a boil. for 2-3 minutes or until heated through. Romano Chicken Supreme (Below) ❧ PREP: 20 min. baking pan. 28 g carbohydrate. at 400° for 20-25 minutes or until lightly browned and chicken juices run clear. mix well. Diabetic Exchanges: 4-1/2 very lean meat. 0 cholesterol. Stir in roasted vegetables. 34 g protein. Bake. minced 1 teaspoon dried basil 3 tablespoons butter 1/2 cup reduced-sodium chicken broth 2 tablespoons orange juice 1 cup soft bread crumbs 1/3 cup grated Romano cheese In a large skillet coated with nonstick cooking spray. ❧ BAKE: 20 min. Visit www. egg whites and fat-free milk until smooth. Yield: 13 servings (5 quarts).2 cups canned pumpkin 1 can (12 ounces) fat-free evaporated milk 8 egg whites 1/2 cup fat-free milk 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Fat-free whipped topping. uncovered. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Hannah Barringer of Loudon. salsa. x 2-in. Diabetic Exchanges: 2 vegetable. baking pan. for 510 minutes or until heated through.
©2007 Bush Brothers & Company . Beans.We beans* have more protein and ﬁber than any other vegetable.0) based on combined grams of ﬁber and protein for Reference Amount Customarily Consumed. Check out 1. The leeks are getting jealous.000 delicious recipes at VegetableWithMore. And are ver y versatile. Source: USDA Food and Nutrient Database for Dietary Studies (2. W hy shouldn’t other ve getables be jealous of beans? Like other vegetables. beans * have mor e pr otein and fiber than any other v e getable .com. The vegetable with more. T h e y taste incredible. beans provide imp or tant nutr ients. But. Quiet. ™ *And legumes.
The judges will pick the top 5 main courses and the top 5 side dishes. and you could win a food lover’s weekend for two to New York City. right in your backyard! Need inspiration? Try the Bush’s® Grilled Stuffed Sweet Potatoes recipe below. or a delicious side.m. and closes at 3:00 p.. onion. leaving a little space for steam expansion during cooking. reserving the scooped out potato. (ET) on November 30. including a private cooking lesson in the Every Day with Rachael Ray Test Kitchen! Side dish grand prize: Submit the top salad. Recipe submission contest closes at 3:00 p. Tell us your favorite bean recipe. innovative bean recipe—either a tasty main dish. 1 can (28 ounces) BUSH’S® Country Style Baked Beans 4 medium sweet potatoes 2 peaches. (ET) on January 17. Seal potatoes in foil and place on the grill.. Mix baked beans. bacon and reserved sweet potato into a bowl and season with salt and pepper. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft. 2007..S. Voting commences on December 17. to taste . Contest is open to legal residents age 21 and older in the U. Bring up top and bottom edges of foil. Place one potato half on each foil square. Cook 20 minutes over indirect heat. soups.com and share your most creative.VegetableWithMore. Cut eight.m. Bush’s® Rockin’ Moroccan Garbanzo Pita NO PURCHASE NECESSARY. diced 3 bacon strips cooked and chopped Salt and freshly ground black pepper. chilis or casseroles. 2007. its territories and possessions. and you could WIN big! TO ENTER! Log onto www. peaches. Bush’s® Grilled Stuffed Sweet Potatoes Preparation time: 10 minutes Cooking time: 30 minutes Wash potatoes and pierce potato skin several times with a knife. spread or snack for your chance to win the ultimate barbecue block party. or until warmed throughout. 12-inch squares of heavy duty aluminum foil.and America will vote for their favorites! Main course grand prize: Share your recipes for sandwiches.advertisement DO MORE! with the Vegetable with More™ Adding beans is an easy way to get everybody to eat more veggies. Place mixture in potatoes. sliced and divided ½ cup onion. VOID WHERE PROHIBITED. Slice potatoes in half and scoop out small portion of potato to make a narrow boat. 2008. Purchase will not improve your chances of winning.
RECIPE SECTION Holiday Baking Bonanza .
Florida. four of us (friends) get together for a full day of baking.stollen.com with “Baking Day”on the subject line.com and print them using your computer.tea loaves. Don’t forget to include a fun photo or two to accompany your story.“card” form you can clip for your file! ipes 2007 cookbook. Beverly Sprague from CaTurn to page 27 for 16 tonsville.tasteofhome. some entrants included comments about their holiday “baking day” …about how much fun they have with friends and family preparing cookies. Maryland will enjoy dinner pages of recipes.” We’re sure you have similar stories. You’ll find all 12 winning baking recipes in the Clip & Keep recipe card section beginning on page 27. Taste of Home readers have their seasonal favorites and recently shared more than 1. breads and other delights. (See page 26 to meet Lois.For her prize.Greendale WI 53129.You can easily lift out the 16 pages to place in a three-ring notebook.What’s Thanksgiving without pumpkin pie or Christmas without festive cookies? The holidays just aren’t complete without a bounty of luscious.) Special Banana Nut Bread was awarded second place. contest.500 of them for our “Holiday Baking Bonanza” contest. Use the back of a tablespoon or teaspoon to make a small twisting motion in one direction.We make loaves of sweet breads.tasteofhome. “I make corn bread and put on a slow cooker of soup that simmers while we bake.5925 Country Lane. in of our Contest Winning Annual Rec. whether you bake with friends. Repeat until entire cake is covered. layered tortes. your grandkids or several generations of family. “Every year around the holidays.several batches of cookies and delicious fruit and nut bars. breakfast rolls and more. press a flat side of the spatula tip in frosting and pull straight up. the panel had the difficult task of gifting 12 home cooks with their prizes. With an icing spatula or small flat metal spatula. Then move the spoon over a little and make another twist in the opposite direction.000 field editors.” wrote Gladys McKee of Jacksonville. You’ll find even latest national recipe more luscious holiday treats at www. Next issue. California. including for four at the restaurant of her choice. Happy baking! www. Simply go to www.we find it so rewarding when we divide up all of our goodies for our families to enjoy. along with more outstanding recipes from our field staff and readers. home-baked goodies. forming a peak. Our judges loosened their belts to make room for scrumptious samples of cheesecake. To make things easier. the winners of our “Holiday Ten runners-up each received a copy Baking Bonanza” contest. Repeat over top and sides of cake.favorite recipes but also try new ones we’ve collected throughout the year.Or send by postal mail to: Baking Day. SIMPLE FROSTING FINISHES Peaks Smooth frosting over top and sides of cake. (See page 43 for details on how you can enter our Bakers’ corner.com/plus. Taste of Home. Once the joyous sampling of these sweet and savory treats was completed.Won’t you share them with us to use on our Web site or in a future issue of Taste of Home? Simply E-mail your story to tasteof email@example.com with 20 more appetizing recipes from our readers and 1.) ‹ Share Your Baking Stories Along with their recipes for our baking contest. Winning the Grand Prize of $500 was Elegant Chocolate Torte from Lois Gallup Edwards of Citrus Heights. Swirls Smooth frosting over top and sides of cake. braids. 25 .com Print Tags and Recipe Cards For Your Homemade Goodies! The winning recipes from our holiday baking contest make great gifts for those “hard-to-shop-for” folks on your shopping list. This impressive chocolate layer cake will be the talk of any special-occasion dinner.At the end of the day. from fruitcake and tarts to fancy breads and rolls. you can use these festive gift tags and recipe cards.“We use our traditional. the winning recipes in our “Let’s Talk Turkey” contest will appear here.
“The first meal I fixed was meat loaf.“I often make it when my children visit. Lois made 30 cakes and 32 nut breads for 440 guests.the fact that it freezes so beautifully is a big plus. She never fails to get requests for the torte as well as for her carrot cake and sour cream coffee cake. “I always receive compliments when I serve this impressive cake.They look forward to it. 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg. I cook up the proverbial storm.“It’s a dream come true to win the Grand Prize. Our judges found it absolutely scrumptious…awarding Lois the Grand Prize in our “Holiday Baking Bonanza” contest. California. She prepared a dessert buffet for one shower with oatmeal spice cake.“Since it isn’t a quick and easy recipe. Simply place a vanilla bean in a cup of sugar. prepare this simple substitution: For each teaspoon needed. Kansas ❋ To avoid adding too much flour to my cutout cookies. I bake just six on a baking sheet so I can see how much they spread. as well as for wedding and baby showers. Now.too. “I came across the recipe about 20 years ago in a newspaper. 1/4 teaspoon ground ginger.” Avid Baker Although Lois enjoys all types of cooking.” Lois taught school for 20 years in Woodland.For her in-laws’50thanniversary celebration. —Susan Frisby ❋ To chop maraschino cherries with ease.” Lois’ family and friends aren’t the only ones who look forward to this lovely.” recalls Lois. where she and her husband raised their family on a ranch. —Charlene Green Dodge City. Pine.” says Lois. —Kathy Santerre West Gardiner. Louis. Colorado . She has baked for graduation and retirement parties. my mechanic. Maine Judges Layer Praise On Her Elegant Cake for dinner. I roll the dough out in confectioners’ sugar. she especially likes to bake. Ohio ❋ Vanilla sugar makes such a difference in the topping of my Christmas stollen. The excess dough falls right off. —Edie DeSpain Logan. I use my hairdresser. a widow with three children. When company comes ❋ If you run out of pumpkin pie spice. Montana strawberry cupcakes.“In addition to its wonderful flavor. Elegant Chocolate Torte.❋ Bakers’ Tips St. and it became my husband’s absolute favorite. “Most cooks try things out on their families. when my family gets together. mashed potatoes and baking powder biscuits.” And that usually includes her winning Elegant Chocolate Torte. Pennsylvania ❋ I freeze several bags of cranberries each fall so I can make my favorite cranberry recipes all year long.” Win Cash! Like Lois.I roll the rolling pin over the edge of the pan to trim the edges. —Patricia Harmon Baden. from Citrus Heights.For the past 10 years. Missouri Grand Prize ❋ I find the easiest way to roll out sugar cookie dough is between two sheets of plastic wrap. Candler.” she says. my neighbors and my co-workers. —Kim Wallace Dennison. —Cathy Lemmon Helena. brownies and other luscious goodies. Turn to page 43 to learn how you can enter Taste of Home’s next national recipe contest…and get your chance at the top prize! ❋ When making a cookie for the first time.being able to make it ahead is a blessing. —Lauri Knox.” she notes. two stepchildren and seven grandkids. try coating your cookie scoop with nonstick cooking spray. —Maxine Reese. combine 1/2 teaspoon ground cinnamon. snip them with kitchen shears and drain on paper towels. California. But since my closest child lives more than 300 miles away. Lois Gallup Edwards pulls out all the stops and makes one of her favorite desserts. chocolate mocha cake. moist layer cake. North Carolina ❋ Next time you bake drop cookies. she has worked as a tutor. She learned to cook when she was about 10 years old. “I love trying new recipes. each issue’s Grand Prize winner is awarded $500 in cash. Utah ❋ After fitting pastry into a tart pan. cover and let stand for 3 days before using.
Pennsylvania This is the best recipe I have found for cinnamon rolls. The tender. —Linda Martin Warsaw. California HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST Cranberry Walnut Tart Vanilla Cinnamon Rolls ❧ PREP: 30 min. they disappear in no time. + chilling ❧ BAKE: 20 min.—Lois Gallup Edwards Citrus Heights. When I serve them to my family.www. ❧ BAKE: 30 min. + rising ❧ BAKE: 20 min. —Patricia Harmon Baden. Instead of the whipped cream frosting. Indiana HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST 27 . It’s a holiday favorite at our house. you could use chocolate-flavored whipped topping. ❧ PREP: 30 min. ❧ BAKE: 1 hour + cooling This extra-special banana bread makes a wonderful gift for friends and neighbors.com Elegant Chocolate Torte Special Banana Nut Bread ❧ PREP: 25 min. four-layer chocolate cake has a yummy pudding-like filling. Maryland Grand Prize 2nd Place ❧ PREP: 50 min. + cooling When I want to serve a really special dessert.The recipe makes two loaves.this flaky tart combines a tender golden brown crust with a sweet filling that might remind you of baklava. + cooling Both attractive and delicious.They’re so tender with a delightful vanilla flavor and yummy frosting.tasteofhome. —Beverly Sprague Catonsville. I can serve one and keep the other one in the freezer so I have a last-minute gift on hand. I turn to this recipe.
Transfer to two greased 8-in. Cover and let rise in a warm place until doubled. Remove from heat. Add eggs. circle. Add eggs. Repeat layers twice. Frost rolls. Add bananas and vanilla. Add pudding. Cool on a wire rack.Cranberry Walnut Tart Vanilla Cinnamon Rolls 2 cups cold milk 1 package (3. Place one bottom layer on a serving plate. Serve warm. spread or pipe over top and sides of cake. sugar and salt. Bring to a boil. Roll up jelly-roll style. Remove from the heat. sprinkle with coarse sugar. place over filling. Divide dough in half. without stirring. Trim and seal edges. eggs. Remove from the heat. whisk the glaze ingredients. lightly beaten 1 tablespoon butter 1 teaspoon vanilla extract BATTER: 1/2 cup butter. Special Banana Nut Bread 3/4 cup butter. In a small saucepan. stir in butter and vanilla. water. stirring constantly. In a large mixing bowl. Roll each portion into an 18-in. Elegant Chocolate Torte For filling. combine the brown sugar. Cool to room temperature. Combine the flour. stirring often. Refrigerate for 1 hour or until firm. butter and water to a boil. gradually stir in cream. Brush with egg white. cream and butter. x 2-in.4 ounces) instant vanilla pudding mix 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup plus 2 tablespoons butter. Reduce heat. Fold in 1 cup pecans. In a large mixing bowl. Add egg yolks. wrap in plastic wrap. of edges. return all to the pan. trim pastry even with edge. Punch dough down. starting with a long side. about 30 minutes. salt and 2 cups flour. butter and sugar in a food processor. cook and stir for 2 minutes. Top with remaining cake. Stir in milk and syrup until smooth. Beat just until combined. brush with remaining butter. softened 2 cups sugar 2 eggs 1-1/2 cups mashed ripe bananas (about 4 medium) 1/2 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped pecans. remove from pans to wire racks to cool. cubed 2 cups confectioners’ sugar In a bowl. beat frosting ingredients until stiff peaks form. Cool for 10 minutes before removing from pans to wire racks. Turn onto a floured surface. fluted tart pan with a removable bottom. Stir in walnuts and cranberries. cream cheese and sugar until light and fluffy. simmer. Bring to a boil. divide in half. x 4-in. Bake at 400° for 20-25 minutes or until filling is bubbly. Stir in vanilla. loaf pans. Remove from heat. cover and process until dough forms a ball. bring sugar. whisk milk and pudding mix for 2 minutes. about 6-8 minutes. softened 1 package (8 ounces) cream cheese. spread with a third of the filling. Add 1/2 cup butter. Cover and let rise until doubled. cream butter and sugar until light and fluffy. Bring to a gentle boil. about 1 hour. softened 1-1/4 cups sugar 4 eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/3 cup baking cocoa 3/4 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups chocolate syrup 1/2 cup water FROSTING: 2 cups heavy whipping cream 1/4 cup chocolate syrup 1/4 teaspoon vanilla extract In a large mixing bowl. cream the butter. dissolve yeast in OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 28 Place flour. one at a time. cook and stir for 1 minute. baking powder. Cut each cake in half horizontally. Place cut side down in two greased 13-in. baking dishes. Remove from the heat. Cook. x 11-in. round baking pans. baking soda and salt. On a lightly floured surface. Bring to a boil over medium heat. in a large saucepan. turning once to grease top. x 9-in. beating well after each addition. Transfer to an ungreased 9-in. stirring constantly. set aside. Meanwhile. Roll out remaining dough to fit top of tart. OCTOBER/ NOVEMBER 2007 2-1/2 cups all-purpose flour 1 cup cold butter. uncovered. sprinkle over dough to within 1/2 in. about 7 minutes. mix well. until mixture turns a golden amber color. cover and process until mixture resembles coarse crumbs. knead until smooth and elastic. Beat in confectioners’ sugar with a hand mixer until creamy. drizzle over loaves. divided 2 eggs 2 tablespoons sugar 1 teaspoon salt 6 cups all-purpose flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon FROSTING: 1 cup packed brown sugar 1/2 cup heavy whipping cream 1/2 cup butter. Cut slits in pastry. In a mixing bowl. Turn onto a floured surface. Stir a small amount of hot mixture into egg. Stir in enough remaining flour to form a soft dough (dough will be sticky). cook and stir for 2 minutes. Yield: 32 rolls. Add filling. Place in a greased bowl. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. x 2in. Bake at 350° for 20-25 minutes or until golden brown. melted. in a small saucepan. cook and stir for 1-2 minutes or until thickened. cool to room temperature. sugar. Combine brown sugar and cinnamon. pinch seams to seal. one at a time. beating well after each. add to creamed mixture. Beat on medium speed for 3 minutes. beaten 1 teaspoon coarse sugar warm water. Combine dry ingredients. for 5 minutes. Yield: 10-12 servings. stir in honey and salt until smooth. Cut each into 16 slices. Cool for 10 minutes. rectangle. Yield: 16 servings. Yield: 2 loaves. divided ORANGE GLAZE: 1 cup confectioners’ sugar 3 tablespoons orange juice 1 teaspoon grated orange peel OCTOBER/ NOVEMBER 2007 1/3 cup all-purpose flour 3 tablespoons sugar 1 teaspoon salt 1-3/4 cups milk 1 cup chocolate syrup 1 egg. roll out one portion of dough into an 11-in. In a small bowl. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. Sprinkle with the remaining pecans. Return to heat. combine flour. cubed 1/4 cup water 2/3 cup heavy whipping cream 3 tablespoons honey 1/2 teaspoon salt 2 cups chopped walnuts 1/2 cup dried cranberries 1 egg white. beat until smooth. cubed 1/4 cup sugar 2 egg yolks 3 tablespoons cold water 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel FILLING: 1 cup sugar 1/4 cup butter. lemon juice and peel. Taste of Home • October/November 2007 . Pour into two greased and floured 9-in. add to creamed mixture alternately with syrup and water.
.com Black Raspberry Bubble Ring ❧ PREP: 1 hour ❧ BAKE: 35 min. But be warned. creamy white chocolate filling and tangy cranberry-raspberry sauce add up to one mouth-watering dessert. Indiana cooling The inspiration for this cute cookie came from my sister’s description of a hazelnut cookie she tried in Italy. It helped me win Grand Champion for my county and took me to the Ohio State Fair.tasteofhome. My family likes to help fill and trim them.these sweet. Illinois HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST 29 .Top with whipped cream and berries. Chocolate-Covered Cheesecake Squares I first made this pretty bread years ago for a 4-H project. Ohio HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST Hazelnut-Espresso Sandwich Cookies ❧ PREP: 45 min. —Kila Frank Reedsville. per batch + Festive White Chocolate Cheesecake ❧ PREP: 30 min. ❧ BAKE: 35 min. + freezing Satisfy your cheesecake craving with these bite-sized treats.but I pull out this recipe any time I want a breakfast or dessert that will really impress. + rising ❧ BAKE: 25 min. —Cindy Beberman Orland Park.you won’t be able to eat just one! —Esther Neustaeter La Crete. + chilling ❧ BAKE: 10 min. Alberta ❧ PREP: 35 min. Dipped in chocolate.It takes some time to make. creamy delights are party favorites. + chilling A buttery shortbread crust. She declared my version to be a wonderful approximation.www.. and you have a showstopper that’s bound to win raves. —Mary Alice Graves Kempton.
OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 30 2 cups crushed shortbread cookies 1/4 cup butter. Bake at 350° for 25-30 minutes or until golden brown. Divide dough into thirds. bring edges together and seal. Place about 1 teaspoon of preserves on the center of each piece. lightly beaten SAUCE: 1 cup whole-berry cranberry sauce 1/2 cup seedless raspberry jam 1/2 teaspoon grated orange peel TOPPING: 2 cups heavy whipping cream 1/4 cup confectioners’ sugar OCTOBER/ NOVEMBER 2007 cup butter.Hazelnut-Espresso Sandwich Cookies Festive White Chocolate Cheesecake der. Bake at 350° for 35-40 minutes or until center is almost set. salt and 3-1/2 cups flour. Remove to wire racks to cool. cool 1 hour longer. Cover and let rise until doubled. cream butter and sugar. sour cream. stir in milk chocolate chips and 3/4 cup semisweet chocolate chips until melted. Freeze overnight. melted 1/2 teaspoon vanilla extract Taste of Home • October/November 2007 In a large mixing bowl. melted. set aside. egg. Cool slightly. salt and baking pow- In a small bowl. In a small saucepan. espresso granules and vanilla. melt chocolate and shortening. For filling. Bake at 375° for 6-8 minutes or until edges begin to brown. beat cream and confectioners’ sugar until stiff peaks form. Place in a greased bowl. Transfer to a bowl. Beat until smooth. divided 1/2 cup butter. combine cookie crumbs and butter. Cool on a wire rack.) Let stand for 20 minutes or until set. in a small saucepan. thickness. Turn onto a floured surface. set aside. In a small mixing bowl. Place pan on a baking sheet. refrigerate for 1 hour or until easy to handle. Add the milk. Press onto the bottom of a greased 9in. stirring occasionally until smooth. about 1-1/4 hours. combine sauce ingredients. melted FILLING: 2 packages (8 ounces each) cream cheese. melted FILLING: 2 packages (8 ounces each) cream cheese. refrigerate for 1-1/2 hours or until filling reaches spreading consistency. turning once to grease top. Remove a few pieces at a time for dipping. yolk. . beat the cream cheese. softened cups sugar egg egg yolk teaspoons instant espresso granules 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup finely ground hazelnuts FILLING: 1 cup heavy whipping cream 1-1/4 cups milk chocolate chips 1-3/4 cups semisweet chocolate chips. Refrigerate leftovers. divide into 32 pieces. Brush with half of the remaining butter. divided 1 egg 1 teaspoon salt 4 cups all-purpose flour 1 jar (10 ounces) seedless black raspberry preserves SYRUP: 1/3 cup corn syrup 2 tablespoons butter. Refrigerate overnight. place 1/2 in. On a lightly floured surface. lift cheesecake out of pan. Cover and let rise in a warm place until doubled. Store in an airtight container in the refrigerator or freezer. Combine syrup ingredients. Pipe over sauce. 1/4 cup sugar. melted and cooled 2/3 cup sour cream 3/4 cup sugar 1 tablespoon grated orange peel 1 teaspoon vanilla extract 3 eggs. knead until smooth and elastic. top with remaining cookies. divided 1 1-1/4 1 1 4 In a large mixing bowl. Spread filling over the bottom of half of the cookies. one at a time. chips. Cool on a wire rack for 10 minutes. cut into 49 squares. gradually add to creamed mixture and mix well. dissolve yeast in warm water. Add eggs. (Reheat chocolate if needed to finish dipping. Cook and stir over medium heat until blended. Stir in enough remaining flour to form a soft dough. drizzle over cookies. beat cream cheese. Top with remaining balls. Store in an airtight container in the refrigerator. lightly beaten 1/2 teaspoon vanilla extract COATING: 24 squares (1 ounce each) semisweet chocolate 3 tablespoons shortening 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 1 cup warm milk (110° to 115°) 1/4 cup plus 2 tablespoons sugar. Pour over crust. stirring occasionally. In a large mixing bowl. Bake at 325° for 35-40 minutes or until center is almost set. Let stand until set. Beat in the egg. orange peel and vanilla until smooth. sprinkle with 1 tablespoon sugar. Place on waxed paper-lined baking sheets. Yield: 3 dozen. Gently peel off foil. bring cream to a boil. Just before serving. Place 16 dough balls in a greased 10-in. remove sides of springform pan. springform pan. about 6-8 minutes. Cool. In a large mixing bowl. Spoon sauce over cheesecake to within 1 in. Cut with a floured 1-1/2-in. softened 1 cup vanilla or white chips. Yield: 1 loaf. spoon about 1 teaspoon chocolate over each. flatten each portion into a circle. keep remaining squares refrigerated until ready to dip. beat on low speed just until combined. sugar. Using foil. completely dip squares. in melted chocolate. softened 1/2 cup sugar 1/4 cup sour cream 2 eggs. about 35 minutes. Punch dough down. of edges. Melt remaining semisweet chips. In a microwave-safe bowl. Carefully run a knife around edge of pan to loosen. combine the graham cracker crumbs. Repeat with remaining dough. Flatten each into a 3-in. Cool for 5 minutes before inverting onto a serving plate. square baking pan with foil and grease the foil. In a small bowl. Add eggs. Yield: 49 servings. 1/4 cup butter. cookie cutter. Pour over crust. Stir in vanilla. fluted tube pan. pour over warm bread. butter and sugar. apart on ungreased baking sheets. Yield: 12 servings. Using a toothpick. Turn onto a lightly floured surface. roll out one portion of dough to 1/8-in. Combine the flour. Stir in hazelnuts. disk. pecans and butter. chill and reroll scraps. Line a 9-in. Refrigerate until chilled. sugar and sour cream until smooth. Wrap each in plastic wrap. Remove from the heat. OCTOBER/ NOVEMBER 2007 Black Raspberry Bubble Ring Chocolate-Covered Cheesecake Squares 1 cup graham cracker crumbs 1/4 cup finely chopped pecans 1/4 cup butter. Press into prepared pan. beat on low speed just until combined.
Fruit ’n’ Nut Stollen ❧ PREP: 25 min. and now. + cooling You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious pie that’s drizzled with caramel topping.com Chocolate Pecan Bars ❧ PREP: 40 min.We like it because it does not contain the usual candied fruits and citron called for in other stollens. friends and neighbors look forward to it every Christmas. chocolaty bars are great for Thanksgiving or Christmas. ❧ BAKE: 25 min. Michigan ❧ PREP: 45 min. Growing up in France. I’ve tried to recreate the experience for my family with this recipe.. Our family. I often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. Ontario Making this stollen has become a tradition. + chilling ❧ BAKE: 20 min. Wisconsin North York.They’re easy to prepare and make a big batch.. + rising ❧ BAKE: 15 min. + cooling These chewy.We find them simply irresistible! —Carole Fraser Wauwatosa. it’s a Christmas tradition.It takes me back home to Virginia and being at my granny’s table. —Tish Stevenson Grand Rapids. California HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST 31 . Rebekah Radewahn HOLIDAY BAKING CONTEST HOLIDAY BAKING CONTEST Caramel-Pecan Apple Pie Christmas Morning Croissants ❧ PREP: 50 min.and always a big hit with everyone.tasteofhome. ❧ BAKE: 55 min.www. —Gloria Castro Santa Rosa.
apart on ungreased baking sheets. Punch dough down. Stir in enough remaining flour to form a soft dough (dough will be sticky). Divide into thirds. Add egg. beat just until moistened. baking pan. knead about six times. Bake for 25-30 minutes or until firm around the edges. beat until smooth. Taste of Home • October/November 2007 . Yield: 8 servings. Place remaining flour in a large bowl. 1 egg and melted butter. heat milk and 1/2 cup butter to 120°-130°. set aside. combine the flour. Divide dough into four pieces. Stir in the sugar. flour. eggs and vanilla. about 1 hour. cream butter and sugar until light and fluffy. Place in a greased bowl. set aside. Add yeast mixture. mix well. cut each circle into eight wedges. cardamom and salt. add to apple mixture and toss to coat. knead until smooth and elastic. x 10-in. Beat water and remaining egg. sugars. stir until smooth. Cover and let rise in a warm place until doubled. Fold long side over to within 1 in. OCTOBER/ NOVEMBER 2007 cups sliced peeled tart apples teaspoon lemon juice teaspoon vanilla extract cup chopped pecans cup packed brown sugar tablespoons sugar teaspoons ground cinnamon tablespoon cornstarch cup caramel ice cream topping. sugar and salt. Turn onto a lightly floured surface. brush over dough. Beat in flour. Brazil nuts and walnuts 1/2 teaspoon lemon extract LEMON GLAZE: 1 cup confectioners’ sugar 4-1/2 teaspoons lemon juice OCTOBER/ NOVEMBER 2007 2/3 cup butter. Sprinkle over filling. Curve ends to form crescents. pecans and sugar. Cut in butter until mixture resembles coarse crumbs. cut in remaining butter until crumbly. Melt remaining butter. Combine 1 cup utes or until lightly browned. stir until smooth. Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. x 1-in. Meanwhile. Punch dough down. room temperature 1 unbaked pastry shell (9 inches) 3 tablespoons butter. Roll up wedges from the wide ends and place point side down 3 in. top with apple mixture (shell will be full). Add to dry ingredients. let stand for 5 minutes. Combine glaze ingredients. Pour caramel topping over bottom of pastry shell. In a small bowl. Melt over rolls. Spread evenly over hot crust. softened. Remove from the heat. ture. Cool on a wire rack. about 6-8 minutes. x 8-in. cinnamon and cornstarch. Drizzle over bars. circle. Combine the pecans. Yield: 4 dozen. beat until smooth. dissolve yeast in warm water. Bake at 325° for 20-25 min1/4 cup butter. Place on greased baking sheets. add to yeast mix. In a small bowl. combine 2 cups flour. Bake at 350° for 12-15 minutes or until golden brown. press edges lightly to seal. melt chocolate with corn syrup over low heat. almonds. of opposite side. Roll each portion into a 10-in. lightly beaten 1-1/4 teaspoons vanilla extract 2-1/4 cups chopped pecans DRIZZLE: 4 squares (1 ounce each) semisweet chocolate 1-1/4 teaspoons shortening In a large mixing bowl.Yield: 32 rolls. Cover and let rise in a warm place for 1 hour. Drizzle with butter. divided 1 egg 1/4 cup each raisins and dried cranberries 1/4 cup each chopped dried pineapple and apricots 1/4 cup each chopped pecans.Caramel-Pecan Apple Pie Christmas Morning Croissants 2 packages (1/4 ounce each) active dry yeast 1 cup warm water (110° to 115°) 1-1/4 cups cold butter. Turn onto a lightly floured surface. drizzle over loaves. divided 5 cups all-purpose flour 1/3 cup sugar 1-1/2 teaspoons salt 3/4 cup evaporated milk 2 eggs 1 tablespoon water OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 32 In a large bowl. softened 1/3 cup sugar 2 cups all-purpose flour FILLING: 6 squares (1 ounce each) semisweet chocolate 1-1/4 cups light corn syrup 1-1/4 cups sugar 4 eggs. knead fruit mixture into dough. melted STREUSEL TOPPING: 3/4 cup all-purpose flour 2/3 cup chopped pecans 1/4 cup sugar 6 tablespoons cold butter 1/4 cup caramel ice cream topping. Cover and Chocolate Pecan Bars In a small mixing bowl. Roll each piece into a 16-in. Press into a greased 15-in. Cover and let rise until doubled. room temperature 7 1 1 3/4 1/3 3 4-1/2 1 1/4 refrigerate overnight. Bake at 375° for 14-16 minutes or until golden brown. Add pecans. in a large saucepan. In a small saucepan. Do not knead. turning once to coat top. sugar. Immediately drizzle with caramel topping. Remove to wire racks. brush In a large mixing bowl. nuts and extract. Add the milk. oval. yeast. Yield: 3 loaves (12 slices each). Cool on a wire rack. Melt chocolate and shortening. Serve warm. combine the dried fruits. toss apples with lemon juice and vanilla. 4 1/4 3 1 1/2 1-1/4 1/2 Fruit ’n’ Nut Stollen to 4-1/2 cups all-purpose flour cup sugar teaspoons active dry yeast teaspoon ground cardamom teaspoon salt cups milk cup plus 3 tablespoons butter. Turn onto a floured surface. about 45 minutes.
+ standing When I saw a lasagna recipe that did not call for precooking the noodles. Iowa Broccoli with Mustard Sauce ❧ PREP: 20 min.tasteofhome. ❧ BAKE: 35 min. 14 EDITOR’S FAVORITE MEAL p. this nutty. Start with fresh veggies or make things even easier by using a frozen blend. it’s a snap to make. —Becky Ruff Monona. 14 Golden Squash Soup Caramel-Pecan Cheesecake Pie ❧ PREP: 15 min. I developed this popular dish that I now call my own. delicious sauce in a jiffy in the microwave. and you’ll be delighted with how it complements steamed vegetables.www. —Becky Ruff Monona. 14 EDITOR’S FAVORITE MEAL p. Iowa ❧ PREP/TOTAL TIME: 30 min. Stir up this smooth. Here’s a wonderful soup that feels like fall! Its golden color and satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn’t like squash until I tried this recipe. Making some changes and additions to suit my taste.com Simple Sausage Lasagna ❧ PREP/TOTAL TIME: 25 min. 14 33 . —Becky Ruff Monona. —Becky Ruff Monona. rich and delectable pie is one I’m proud to serve. ❧ BAKE: 55 min. Iowa EDITOR’S FAVORITE MEAL p. Iowa EDITOR’S FAVORITE MEAL p. I was eager to try this time-saving shortcut. + chilling A sweet ending to my favorite meal.While it looks and tastes very special.
sprinkle with pecans. cover and simmer for 10-15 minutes or until squash is tender. stir until soup is heated through and cheese is melted. Meanwhile. Cover and bake at 375° for 45 minutes. Yield: 6-8 servings.100watt microwave. . x 2-in. parsley and seasonings. Cool on a wire rack for 1 hour. Serve with sauce. Simmer. Bring to a boil. Spread into pastry shell. drain. 1 egg and vanilla until smooth. gradually whisk in caramel topping until blended. Meanwhile. In a blender. in a large bowl. Stir in the squash. cook sausage over medium heat until no longer pink. softened 1/2 cup sugar 4 eggs 1 teaspoon vanilla extract 1 unbaked pastry shell (9 inches) 1-1/4 cups chopped pecans 1 cup caramel ice cream topping OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 34 In a large saucepan. x 9-in. Simple Sausage Lasagna Broccoli with Mustard Sauce OCTOBER/ NOVEMBER 2007 1 1 1/2 2 1 1/3 1 2 pounds fresh broccoli florets. In a small bowl. broth. Let stand for 15 minutes before serving. Refrigerate leftovers. beaten carton (24 ounces) cottage cheese cup grated Parmesan cheese to 2 tablespoons dried parsley flakes teaspoon each garlic powder. stirring every 30 seconds. Stir in the spaghetti sauce and water. Layer with three noodles and a third of the cheese mixture. Reduce heat. thyme and pepper. Cover and microwave at 50% power for 2 minutes or until heated through. cottage cheese. Yield: 4 servings. Parmesan cheese.Golden Squash Soup Caramel-Pecan Cheesecake Pie 1 package (8 ounces) cream cheese. in a small microwave-safe bowl. combine the eggs. Refrigerate for 4 hours or overnight before slicing. cover and process squash mixture in small batches until smooth. OCTOBER/ NOVEMBER 2007 5 medium leeks (white portion only). meat sauce and mozzarella cheese. peeled. Garnish with the sour cream and onion. for 10 minutes. return to the pan. Taste of Home • October/November 2007 9 3 pound bulk pork sausage jar (26 ounces) spaghetti sauce cup water eggs. Bring to a boil. Bring to a boil. seeded and cubed (about 4 cups) 4 cups chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1-3/4 cups shredded cheddar cheese 1/4 cup sour cream 2 tablespoons thinly sliced green onion In a small mixing bowl. cauliflowerets or sliced carrots 1/2 cup mayonnaise 1/3 cup milk 1/4 cup grated Parmesan cheese 1/4 cup shredded Swiss cheese 2 teaspoons lemon juice 2 teaspoons prepared mustard Salt and pepper to taste 1/2 Place broccoli in a steamer basket. saute leeks in butter until tender. Pour over pecans. Repeat layers twice. sliced 2 tablespoons butter 1-1/2 pounds butternut squash. Editor’s Note: This recipe was tested in a 1. Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Spread 1/2 cup meat sauce into a greased 13-in. cover and steam for 5-8 minutes or until crisp-tender. place in a large saucepan over 1 in. whisk remaining eggs. bake 10 minutes longer or until noodles are tender. baking dish. pepper. Add the cheese. Uncover. Yield: 6 servings. sugar. Cool slightly. combine the remaining ingredients. Reduce heat to low. dried basil and oregano uncooked lasagna noodles cups (12 ounces) shredded part-skim mozzarella cheese In a large skillet. beat the cream cheese. Drain broccoli. of water. uncovered. Yield: 12 servings.
—Shirley Joan Helfenbein Lapeer. 44 35 . 44 Spice Cake Hard Sauce ❧ PREP/TOTAL TIME: 15 min.com Apple-Raisin Pork Chops ❧ PREP: 30 min. + cooling Grandma wrote down the recipe for this inviting cake on a piece of brown paper bag. —Shirley Joan Helfenbein Lapeer. many cooks spread cream cheese frosting on spice cake instead. ❧ BAKE: 40 min. Michigan ❧ PREP: 25 min.Today. 44 MY MOM’S BEST MEAL p. When I was growing up. Add a dollop of whipped topping for a real treat. 44 MY MOM’S BEST MEAL p. —Shirley Joan Helfenbein Lapeer.The apples. we couldn’t afford to have meat very often.The cake is loaded with popular spices.www.so it was a special evening when we had these tender chops.I loved the aroma and spicy flavor. Michigan MY MOM’S BEST MEAL p. Michigan Dutch Apple Salad ❧ PREP: 25 min. Michigan MY MOM’S BEST MEAL p.tasteofhome. —Shirley Joan Helfenbein Lapeer.when apples are ripe for the picking. but I think you’re missing something if you bypass this warm.You could use vanilla yogurt in place of the cooked dressing. ❧ COOK: 25 min. + chilling There’s plenty of crunch in this refreshing salad that’s perfect for autumn. I remember making this sauce with my mom when I was about 8 years old.old-time sauce. raisins and apple cider give this dish a sweet touch and a pretty appearance. so the aroma while baking is out of this world!The warm Hard Sauce (right) makes it moist…and special.The simple dressing allows the fruit and veggie flavors to shine.
baking powder. chopped large Red Delicious apples. combine the sugar. Combine the flour. quartered cup chopped walnuts. raisins and currants to the skillet. combine the apples and celery in a large salad bowl. Bring to a boil over medium heat. one at a time. stir in butter and extracts. In a large mixing bowl. cook and stir for 2 minutes or until thickened. cream the butter. stir into apple mixture. x 2-in. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Transfer to a small bowl. salt. Yield: 8 servings. Stir in walnuts and raisins. OCTOBER/ NOVEMBER 2007 1 1 1/2 1/4 1-1/4 2 1 1 2-1/2 2 1 1/2 1/2 1/4 1/4 1/2 cup raisins cup boiling water cup butter. pour over meat. chopped cup finely chopped celery cup seedless red grapes. softened cup shortening cups sugar eggs cup chunky applesauce teaspoon vanilla extract cups all-purpose flour teaspoons ground cinnamon teaspoon baking powder teaspoon salt teaspoon ground nutmeg teaspoon baking soda teaspoon ground ginger cup chopped walnuts Apple-Raisin Pork Chops 2 1 1 1 2 2 1/2 1/2 1/2 Dutch Apple Salad tablespoons all-purpose flour tablespoon sugar egg cup milk large Golden Delicious apples. nutmeg. Add eggs.Spice Cake Hard Sauce 1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg Dash ground allspice 1 cup cold water 2 tablespoons butter 1 teaspoon vanilla extract 1/4 to 1/2 teaspoon rum extract OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 36 Place raisins in a small bowl. Serve with Hard Sauce (recipe at right). cinnamon. Just before serving. baking soda and ginger. toasted OCTOBER/ NOVEMBER 2007 8 bone-in pork loin chops (3/4 inch thick) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups apple cider or juice 3 tablespoons spicy brown mustard 3 medium red apples. Sprinkle with salt and pepper. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve with Spice Cake (recipe at left). gently toss to coat. brown pork chops in oil in batches on both sides. stir into flour mixture until smooth. Serve with pork chops. Combine cider and mustard. In a small saucepan. Remove from the heat. cover and refrigerate until chilled. Combine cornstarch and water until smooth. allspice and water until smooth. In a small saucepan. Yield: 8 servings. cook and stir for 1-2 minutes or until thickened and bubbly. combine flour and sugar. cook and stir for 2 minutes or until thickened. Cool on a wire rack. Drizzle with dressing. Bring to a boil. Cover and simmer for 13-18 minutes or until . cover with boiling water. nutmeg. keep warm. shortening and sugar. Yield: about 1-1/3 cups. Sprinkle with grapes and walnuts. beating well after each addition. Taste of Home • October/November 2007 In a large skillet. Yield: 8 servings. Beat in applesauce and vanilla. Bring to a boil. x 7-in. baking dish. onions. sliced 1/2 cup sliced green onions 1/4 cup raisins 1/4 cup dried currants 2 tablespoons cornstarch 1/4 cup cold water juices run clear. Refrigerate leftovers. Pour into a greased 11-in. flour. Bring to a boil. Let stand for 5 minutes. drain and set aside. Return all chops to skillet. Remove chops to a serving platter. add to creamed mixture just until blended. reduce heat. Whisk the egg and milk. Add the apples.
49 POTLUCK PLEASERS p. + chilling I’ve had to find some great recipes to use up all the harvest our large garden produces every year. Ohio POTLUCK PLEASERS p. Virginia POTLUCK PLEASERS p. —Conni Poto Canton. cake-like brownies are so chocolaty-good that they’ll go fast at any get-together. Alberta These moist.com Classic Turkey Tetrazzini ❧ PREP: 20 min.Give potluckgoers a choice by sprinkling with different seeds and seasonings. Pennsylvania Peppery Vegetable Salad ❧ PREP: 30 min.You can also substitute flavored bread crumbs for the plain ones and jarred.roasted red pepper for the fresh variety. 49 POTLUCK PLEASERS p. —Shannon Weddle Berryville.tasteofhome. 49 37 . Frosted Chocolate Chip Brownies ❧ PREP: 25 min.The sour cream frosting gives the yummy squares a pleasing tang that makes them something truly special. you’ll never want store-bought again. One batch won’t be enough! —Linda Craig Edmonton. ❧ BAKE: 30 min. ❧ BAKE: 35 min. —Andrea Sheatz Knox. This popular casserole is easy to make and works well with leftover turkey or fresh turkey cutlets. + cooling Once you taste these chewy breadsticks. 49 Soft Breadsticks ❧ PREP: 25 min.This colorful salad is loaded with crunch and well-seasoned flavor. + rising ❧ BAKE: 15 min.www.
Remove from the heat. Sprinkle over casseroles. knead until smooth and elastic. cream butter and sugar. Whisk egg and water. Avoid touching your face. olives and garlic. cauliflower. Punch dough down. Bake. combine the remaining ingredients. For frosting. turning once to grease top. Stir in turkey and Parmesan cheese. Serve with a slotted spoon. Stir in the flour. let stand for 5 minutes. baking pan. dissolve yeast in warm water. Melt remaining butter. Stir in flour and salt until blended. in a Dutch oven. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. baking dish. In a jar with a tight-fitting lid. Yield: 16 servings. cubed 1/2 cup sour cream 2-1/4 cups confectioners’ sugar 1/2 1 4 1 2 1 1 OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 38 In a large mixing bowl. about 6-8 minutes. saute onions in 6 tablespoons butter until tender. Transfer to one greased 13in. minced 1 cup water 1 cup white vinegar 3/4 cup olive oil 4 teaspoons dried oregano 1 teaspoon salt . divided pound sliced fresh mushrooms large sweet red pepper. toss to coat. 15 poblano and/or banana peppers. softened cup sugar eggs can (16 ounces) chocolate syrup teaspoons vanilla extract cup all-purpose flour cup (6 ounces) semisweet chocolate chips 1 cup chopped nuts CHOCOLATE SOUR CREAM FROSTING: 1 cup (6 ounces) semisweet chocolate chips 1/4 cup butter. x 7-in. Cut into bars. heat through. saute 45 minutes longer. cut into bite-size pieces 3 small carrots. apart on greased baking sheets. Cool for 5 minutes. Pour over the vegetable mixture. stir until smooth. red pepper. Frost brownies. use rubber or plastic gloves to protect your hands. Cover and refrigerate overnight. Place in a greased bowl. Store in the refrigerator. about 1 hour. Classic Turkey Tetrazzini Peppery Vegetable Salad OCTOBER/ NOVEMBER 2007 1 2 9 1 1 1/2 1 6 1 In a large bowl. Bake at 375° for 15-20 minutes. salt.Soft Breadsticks Frosted Chocolate Chip Brownies cup butter. OCTOBER/ NOVEMBER 2007 3 teaspoons active dry yeast 2 cups warm water (110° to 115°) 1-1/2 teaspoons sugar 1/4 cup olive oil 1-1/2 teaspoons salt 3/4 cup whole wheat flour 4-1/2 to 5 cups all-purpose flour 1 egg 1 tablespoon water Poppy seeds. Serve warm. Let rest for 10 minutes. Meanwhile. baking dish and one greased 11-in. whole wheat flour and enough all-purpose flour to form a soft dough. uncovered. Gradually whisk in milk and bouillon. coarse salt and/or shredded Parmesan cheese. Beat in chocolate syrup and vanilla. Turn onto a floured surface. Add mushrooms and red pepper. chopped tablespoons butter. combine the peppers. Cover and let rise in a warm place until doubled. coarsely chopped 1 cup pitted ripe olives 3 garlic cloves. Roll each portion into a 9-in. carrots. brush over dough. Sprinkle with toppings if desired. Bring to a boil. in a microwave-safe bowl. melt chocolate chips and butter. add to turkey mixture and mix well. coarsely chopped 1 large sweet red pepper. Yield: 1 dozen. one at a time. Whisk in sour cream. at 350° for 30-35 minutes or until heated through. toss with bread crumbs. Cool on a wire rack. x 2-in. optional In a large mixing bowl. x 2-in. x 9-in. cook and stir for 2 minutes or until thickened. chocolate chips and nuts. chopped cup all-purpose flour teaspoon salt cups milk tablespoon chicken bouillon granules cups cubed cooked turkey breast cup grated Parmesan cheese cups dry bread crumbs teaspoons minced fresh parsley Cook spaghetti according to package directions. shake well. Place 1 in. x 1-in. Add eggs. Stir in the oil. Yield: 14 breadsticks. Yield: 12 servings. rope. Divide into 14 portions. Gradually stir in confectioners’ sugar until smooth. Editor’s Note: When cutting or seeding hot peppers. Add sugar. seeded and coarsely chopped (about 7 cups) 1-1/2 cups fresh cauliflowerets. Cover and let rise for 20 minutes or until doubled. x 2-in. x 9-in. Sprinkle with parsley. sesame seeds. Italian seasoning. beating well after each addition. Drain spaghetti. Pour into a greased 13-in. Taste of Home • October/November 2007 6 1 1-1/2 4 package (16 ounces) spaghetti medium onions.
New York Louisville. ❧ BAKE: 20 min. simply double the recipe and drizzle away or serve some on the side. People love it! —Susan Seymar Valatie.com Corn Tortilla Chicken Lasagna Honey-Glazed Spiral Ham ❧ PREP: 10 min. The spiraled pieces taste so good drenched in a sweet and tangy glaze. I revised a pumpkin bread recipe to make these delicious spiced muffins.www. Oregon BONUS CARD BONUS CARD 39 . —Barbara Van Lanen Salinas. —Francy Schneidecker Tillamook. ❧ BAKE: 1-1/4 hours ❧ PREP: 40 min.tasteofhome. Kentucky Celebrate a holiday with this big and savory ham. It can be “stretched” with extra beans. California ❧ PREP: 25 min. and it’s super easy to put together. Pureed canned carrots and a cream cheese filling make them so moist. + standing This Southwest-style lasagna will satisfy a hungry crowd. ❧ BAKE: 1 hour + chilling Everyone loves the tangy dressing on these mouth-watering baked beets. ❧ BAKE: 35 min. I’m always asked to bring this pretty dish to family gatherings.If you like extra glaze. —Connie Flechler THE GANG’S ALL HERE THE GANG’S ALL HERE Cream Cheese Carrot Muffins Onion Beet Salad ❧ PREP: 30 min.
softened 1 egg 1/4 cup sugar Place beets in a large resealable plastic bag. 1/2 cup sour cream. spread over ham. x 1-in. In a small bowl. cover and process until smooth. bake 10-15 minutes longer or until the cheese is melted. Combine the brown sugar and honey. uncovered. Uncover. Cool for 5 minutes before removing from pan to a wire rack. peeled and halved 5 tablespoons olive oil. Yield: 2 casseroles (12 servings each). Arrange beets on foil. brushing twice with remaining juice mixture. piece of heavy-duty foil in a 15-in. Place an 18-in. drained 1-3/4 cups all-purpose flour 1 cup sugar 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon each ground allspice. Top each with 1 cup chicken. Combine pear nectar and orange juice. Bake at 400° for 1 to 1-1/4 hours or until tender. about 1/3 cup olives. gently toss to coat. Cool to room temperature. Drop by tablespoonfuls into the center of each muffin. cloves and nutmeg 1 egg 1/3 cup vegetable oil FILLING: 1 package (8 ounces) cream cheese. 1/2 cup green pepper. x 10-in. whisk the vinegars. baking dishes. 2/3 cup kidney beans. In a small mixing bowl. at 325° for 30 minutes. sugar.Cream Cheese Carrot Muffins Onion Beet Salad 12 whole fresh beets (about 2-1/2 pounds). place in a large bowl. Taste of Home • October/November 2007 . brush 1/3 cup over ham. chopped 3 cans (3. Fill 12 greased muffin cups one-third full. one 16 ounces) kidney beans. 1 cup salsa. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Top with remaining batter. In a small bowl. baking pan. salt. sugar. Serve with a slotted spoon. chopped 1/2 cup balsamic vinegar 1/3 cup red wine vinegar 1/4 cup sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 40 Place carrots in a food processor. add 2 tablespoons oil. Cover and bake at 350° for 25 minutes. basil. stirring several times. egg and oil. Yield: 20-24 servings. Yield: 1 dozen. x 2in. Honey-Glazed Spiral Ham 1 fully cooked spiral-sliced ham (7 to 8 pounds) 1/2 cup pear nectar 1/2 cup orange juice 1/2 cup packed brown sugar 1/2 cup honey OCTOBER/ NOVEMBER 2007 36 corn tortillas (6 inches) 6 cups cubed cooked chicken breast 2 cans (one 28 ounces. divided 1 large red onion. Let stand 10 minutes before serving. whisk the pureed carrots. pepper and remaining oil. beat the filling ingredients until smooth. Seal bag and shake to coat. stir into the dry ingredients just until moistened. drained 3 cups (12 ounces) shredded Monterey Jack cheese 3 cups (12 ounces) shredded cheddar cheese Line a roasting pan with heavy-duty foil. Yield: 9 servings. Add onion. fold foil over beets and seal tightly. Corn Tortilla Chicken Lasagna In each of two greased 13-in. Bake 45-55 minutes longer or until ham is heated through. x 12-in.8 ounces each) sliced ripe olives. Bake. combine the flour. Cover and refrigerate for at least 1 hour. Cut beets into cubes. basting occasionally with pan drippings. Serve warm. baking soda. OCTOBER/ NOVEMBER 2007 1 can (14-1/2 ounces) sliced carrots. Place ham on a rack in pan. arrange six tortillas. rinsed and drained 3 jars (16 ounces each) salsa 3 cups (24 ounces) sour cream 3 large green peppers. Pour over beet mixture. salt and spices. Repeat layers twice. In a large bowl. x 9-in. 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
This simple Thanksgiving dish is a cherished family favorite.tasteofhome.Company Corn Rice-Stuffed Acorn Squash ❧ PREP: 45 min. Wyoming BONUS CARD BONUS CARD Zippy Chicken Mushroom Soup Seafood Au Gratin ❧ PREP: 30 min.but none better than this one. no one can remember who it came from first! —Shannon Schirm We often make this side dish in the fall after harvesting fresh squash from our garden. ❧ COOK: 25 min. ❧ BAKE: 15 min. It’s been passed around for so long.I’ve tasted many seafood dishes. Nova Scotia ❧ PREP: 15 min. My father was a fisherman. —Hazel McMullin Amherst. unexpected accent. —Lydia Garcia Gouldsboro. Maine Green River. I gave her this hearty one. A seafood casserole is a must for a bountiful buffet. My sister-in-law telephoned me looking for a good cream of mushroom soup recipe.com ❧ PREP/TOTAL TIME: 25 min. I especially enjoy the pleasant flavor combination of mozzarella and ginger. Utah BONUS CARD BONUS CARD 41 .Over the years. ❧ BAKE: 20 min. It gets its boost from a splash of hot pepper sauce.so we ate fish almost every day. www. A hint of Oriental flavor offers a different. —Julia Thornely Layton.
Add apples. cut into six pieces cups sliced fresh mushrooms cup shredded mozzarella cheese cup shredded cheddar cheese OCTOBER/ NOVEMBER 2007 OCTOBER/ NOVEMBER 2007 42 In a Dutch oven. chopped 1/4 cup each chopped onion. cheddar and remaining Parme1/2 san cheese. for 20-25 minutes or until heated through. uncovered. Add the broth and seasonings. Reduce heat. remove seeds. saute onion and celery in butter until tender. chicken. Stir in sour cream and lemon juice. uncovered. walnuts. OCTOBER/ NOVEMBER 2007 1/2 pound fresh mushrooms. cream. cheese. utes or until thickened. ginger and curry. In a large skillet. peeled and chopped cup (4 ounces) shredded part-skim mozzarella cheese cup chopped walnuts cup half-and-half cream cup balsamic vinegar tablespoons honey teaspoons minced fresh gingerroot teaspoon curry powder OCTOBER/ NOVEMBER 2007 2 packages (10 ounces each) frozen corn 1 medium onion. bring the rice. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork. Turn squash over. mix well.Zippy Chicken Mushroom Soup Seafood Au Gratin 4 2 1/8 1 1/2 1/2 tablespoons butter. cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. x 71/2 in. x 9-in. cubed medium tart apples. lemon juice and salt. Stir in 1/4 cup Parmesan cheese. baking dish. chopped 1/4 cup chopped celery 1/3 cup butter. x 2-in. Serve immediately. cook and stir for 2 min. salt. saute for 3 minutes. add to onion mixture. Remove from the heat. Stir in the parsley. saute the mushrooms. divided pound sea scallops pound haddock or cod fillets. cubed 2 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon dried savory 1/2 teaspoon white pepper 3/4 cup sour cream 1 teaspoon lemon juice Cut squash in half. Yield: 4 servings. water and soy sauce to a boil. cover with water. Drain scallops. chopped cup butter. Stir in the cream. Yield: 6 servings. honey. Stir in flour until blended. Reduce heat. Bake. 2 3/4 1-1/2 2 1 1/4 2 1 1/2 1/2 1/4 3 3 1 Rice-Stuffed Acorn Squash large acorn squash cup uncooked long grain rice cups water tablespoons soy sauce medium onion. place fillets in a shallow 2-qt. onion. Yield: 6-8 servings.100Bring to a boil. Meanwhile. Place cut side down in a greased 13-in. Meanwhile. parsley. Arrange fish and scallops in a greased 11-in. vinegar. Simmer. smooth. heat through (do not boil). Editor’s Note: This recipe was tested in a 1. melt 2 tablespoons 15-20 minutes or until bubbly and cheese butter. Stir in the flour and pepper until is melted. baking dish. saute onion in butter until almost tender. Yield: 11 servings (2-3/4 quarts). saute mushrooms in remaining butter until tender. stir into cheese 1-1/2 sauce. Drain corn. Cover and bake at 350° for In a large saucepan.watt microwave. celery and carrot in butter until tender. Company Corn Cook corn according to package directions. savory and pepper. in a large saucepan. divided tablespoons all-purpose flour teaspoon pepper cup chicken broth cup milk cup grated Parmesan cheese. stir in the rice. Bring to a boil. gradually add the broth and milk. set aside. uncovered. stuff with rice mixture. cubed 1/2 cup all-purpose flour 5-1/2 cups chicken broth 1 teaspoon pepper 1/2 teaspoon white pepper 1/4 teaspoon dried thyme Pinch dried tarragon 1/2 teaspoon hot pepper sauce 3 cups half-and-half cream 2-1/2 cups cubed cooked chicken 1 tablespoon minced fresh parsley 1-1/2 teaspoons lemon juice 1/2 teaspoon salt Place scallops in another saucepan. for 4-5 minutes or until firm and opaque. Spoon over seafood. x 2-in. for 10 minutes. microwave-safe dish. simmer. Cover and bake at 350° for 40-45 minutes or until tender. Meanwhile. Sprinkle with 1/2 mozzarella. Taste of Home • October/November 2007 . 1 In a small skillet. in a large saucepan. celery and carrot 1/4 cup butter.
Lemon Lovers Time is running out! www.com. lemon zest or lemon juice.” Diane al television with Taste of Home Editor in Chief Catherine Cassidy. But you still have until September 15. and include your name and street adPlus. 2007. gnocchi…Mamma mia! your name. visit our Web site at www. Greendale WI 53129. oni or pizza Margherita.” Diane Werner. Food Director.which appetizers will whisk our judges to a villa in Tuscany? on “Submit a Recipe” to find a handy form with space Soups and Salads: Showcase the enticing herbs and special ingredients for the contest title (“Italian Favorites”).“Italian Favorites.Italian sausages. your ingredients. of course. Food Director. eral guide.tasteofhome. buona Our judges want to sample baked goodfortuna (good luck)! ies. packages and pans.write “Lemon Lovers” on the subject line ning Annual Recipes 2007 cookbook.biscotti.”will explore the wonderful flaRECIPE CONTEST RULES: You may enter more than vors of Italy. that enhance your most satisfying Italian soups and salads. directions and comments.custards. 5925 Country homemade meatballs and marinara sauce. Please diately come to mind. address and phone number on each recipe.Winners will be fealemon peel.com). Meat rolls. 2007. Can’t you just smell the mouthwatering aroma of these ingredients roasting in a pan or baking in the oven? Our next recipe contest. Be sure to include the contest topic and your The Taste of Home judging panel is waiting to sample: name. rigatoni..Win Olive oil. lasagna in all its layered glory.calzones. whether it’s traditional pepperyourself. Main Courses: Our judges’ taste buds tingle for classic recipes and new Entries become the property of Reiman Publications. Basil. Or send to “Lemon Lovers. . Desserts: Refresh us with gelato. contest announcement above for a genFor more information.pastries and cookies! Make Last Chance to Enter us feel like we’re in an authentic Italian pastry shop or waiting in line at the gelato stand. recipes@tasteofhome. A simple The squeeze is on! Our “Lemon Lovers” contest is quickly drawing to a close. we’re looking for your most popular and taste-tempting Italian-style recipes. Greendale WI 53129. 5925 Country The Early Show on CBS gives viewers a “taste of home” by spot. to winner’s choice. Mamma Mia! Your virtuoso Italian recipe could win the prize.cakes.sorbet. please include any tips for preparing and serving it.Show us what makes your slice a cut above the rest. one of our winners may be selected to appear on nation.Second place wins dinner for four at the restaurant of the entries by September 15. tured in the June/July ’08 issue. Click la and panzanella.Our sweettooth judges also crave tiramisu. and citrussparked main and side dishes.roast beef and pepper sandwiches. Lane. include a few words about the recipe and a bit about Pizza: This savory pie is an all-time favorite. GREAT PRIZES! The Grand Prize winner will receive $500 in Enter on our Web site or E-mail cash.dress. Parmesan. Remember to include linguine. address and phone number on each entry. cacRecipes that are not among the contest winners ciatore.tasteofhome. Or.com.which may be published in a future issue of TOH. Enter Our Recipe Contest Garlic. one recipe.tasteofhome. technique you’ve discovered might be new to other Taste of Home readers. renditions of old favorites. in a cookentree most satisfies your passion for Italian food? book or on our Web site (www.cannoli. Werner.com 43 . Please Ten runners-up will receive a free copy of our Contest Win. scaloppine. mounds of angel hair pasta topped with vorites.com. 2007.tasteofhome. eggplant Parmesan. Get Those Recipes In Recipes may call for freshly grated The “Italian Favorites” contest will close on October 15. to enter. So get those recipes in pronto! And. In general. tender ravioli. type or print each recipe on one side of an 8-1/2Pasta: Who can resist an inviting pasta dish? Baked penne dishes bubx 11-inch sheet of paper.ice cream and Italian ice. Minestrone. Send entries to “Italian Fabling with cheese. Tomatoes. refreshing dressings. See the lighting some of the delicious prize-winners in our national recipe contests.Lane.With your entry.. Appetizers: From delicious antipasto and bruschetta to marinated mozzarelIt’s easy to enter at www. Be specific with measurepasta e fagioli and fresh tomato and mozzarella sprinkled with basil immements and sizes of cans.
Taste of Home • October/November 2007 . Buttered Poppy Seed Noodles. Dutch Apple Salad. clockwise from front.ese Find th on es recip 5 page 3 My Mom’s Best Meal 44 Elsie Hart’s memorable meal features. Spice Cake and Hard Sauce. Apple-Raisin Pork Chops.
My mom.We all helped out.tasteofhome. Her Spice Cake was a special treat. Yield: 8 servings. I especially enjoyed her Apple-Raisin Pork Chops. and her pumpkin and mincemeat-apple pies were wonderful additions to our holiday and Sunday meals. Elsie Hart (shown at left in photo at upper right with me and granddaughter Rachel).99 U. from baking bread to picking apples. chopped 2 tablespoons poppy seeds Salt and pepper to taste 1 tablespoon minced fresh parsley Cook noodles according to package directions. I met my husband. Over 200 Recipes from the Best Cook Ever— Mom! As everyone knows.) The kitchen was a hubbub of activity when we helped Mom prepare this meal. See Contributor Guidelines on page 62 or on our Web site to find out more. Memorable Goodies Mom also loved to make date-nut pudding. This dish turns out crunchy and comforting. Cook and stir until noodles begin to brown.Buttered Poppy Seed Noodles. Log on to www.and I still love them.99 DISPLAY UNTIL CANADA FROM THE #1 COO KING MAGAZIN E IN THE WORLD www. Because I taught school. I relied on simple dishes to feed our family. She’d roll out the dough on the table. dedicated to moms who know their way around the kitchen.Her mom’s Pennsylvania Dutch dinner is full of fruit flavor and memories. I still remember my mom saying. My dad most enjoyed her molasses cookies and sugar cookies with a dab of jelly in the middle. We’re now retired. Roy. softcover collection. salt and pepper. | $12. saute onion in butter until it begins to brown.com/plus for further unbeatable recipes from Mom. Extra sauce will keep in the refrigerator about a week. raised six children. cook and stir 1 minute longer. I was on my own. Nearly everything was homegrown.(Recipes are below and on page 35.vegetables from the garden. in 1915. add to skillet. then let us cut the long noodles and hang them to dry. But for special days. you’ll earn $75. She and my dad.tasteof home. prepared from scratch.” Helping Hands Mom shared her memories with us as we helped her make the treasured Pennsylvania Dutch meals from her childhood.too! Recall Your Mom’s Best? If we feature your mom’s meal. Dad would sniff the air to tell what she had baked that day. Some of those Pennsylvania Dutch recipes creep into our menus now. Mom’s Cooking. plus two daughters from my dad’s first marriage. 1 package (16 ounces) egg noodles 1 medium onion.When he walked home from his job at the gas station. 2007 Buttered Poppy Seed Noodles ❧ PREP/TOTAL TIME: 25 min.flour from the mill and meat from the local butcher made up her storehouse of ingredients. It’s packed with family heirloom recipes featured in past installments of “My Mom’s Best Meal. nuts from the woods. nothing beats Mom’s cooking! So you’ll want to pick up a copy of this delicious. Meanwhile. but she started with homemade noodles instead of packaged. Dutch Apple Salad and Spice Cake served with Hard Sauce. in New Mexico.” one of Taste of Home’s most popular features. But hurry…it’s on newsstands only through December 3! 45 Taste of Home Mom’s Best Meals BEST MEALS ALL WITH PHOTOS TREASURE RECIPES D $9.S. was born in Ohio. SEASONAL MO ST HOLIDAY REQU ESTED MEAL IDEAS FAMILY DINN ERS NEW! MOM’S 236 DECEMBER 3.Verlin. Our family would sit around the table in the evening and crack nuts for Mom to use in cakes. (Apples showed up in many of our entrees. new 192-page. Her meals were fruits of love. I volunteered at a Navajo Indian mission in New Mexico. Apples from the orchard. Add the green onions. Send at least four recipes with background information. I’d make meals like Mom used to cook. salads and desserts.The raisins and applesauce make for a moist cake…as does the yummy Hard Sauce drizzled on top.com . cookies and this salad. Michigan When I think about my mother’s cooking.) We brought her the spices she needed. By that time. By Shirley Joan Helfenbein Lapeer.The result was always delicious! Mom had been making Buttered Poppy Seed Noodles since she was a child. Crisp apple chunks. we took turns peeling and slicing the apples. Once some of us were older.I hope you will. I remember how different it was back then to put food on the table. poppy seeds. in a large heavy skillet. Drain noodles. Sprinkle with parsley.with three grown children and five grandchildren. Mom went to work as a nurse. where he worked in the oil fields and construction. and Mom shook in what seemed right. While she browned the pork chops. Make sure to look for it wherever magazines are sold.“Many hands make lighter work. After working my way through school. chopped 3 tablespoons butter 2 green onions.celery and grapes give Dutch Apple Salad its refreshing flavor.
your guests are sure to enjoy these seasonal snacks. Whether you circle around the table for a good chat. Reduce heat to 375°. Place cheese in bread. grapes and reserved bread cubes. Replace bread top. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary. sliced and toasted Red and green grapes Remove papery outer skin from garlic (do not peel or separate cloves). pull out a board game or pop in a favorite movie. cut top fourth off loaf of bread. Cut top off bulb. Just move your outdoor celebration indoors! These heartwarming appetizers offer both sweet and savory options. plus they’re very attractive on the plate. Serve with toasted baguette. + cooling ❧ BAKE: 45 min. Yield: 8 servings. “The garlic is mellow and sweet in this recipe. spread over cheese. crushed 1 round loaf (1 pound) sourdough bread 1 round (8 ounces) Brie or Camembert cheese 1 loaf (10-1/2 ounces) French bread baguette. Meanwhile. South Carolina. set aside. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Bake at 425° for 30-35 minutes or until softened. Cube removed bread. sprinkle with rosemary.Appetizers & Snacks Party PalatePleasers The party doesn’t have to stop when Baked Brie with the air becomes crisp and the days get Roasted Garlic (Above) shorter. Cool garlic for 10-15 minutes. ❧ PREP: 35 min. carefully hollow out enough of bottom of bread so cheese will fit. brush outside of bread with remaining oil. “I never fail to get compliments when I serve this as a first course—even those who don’t like Brie are converted!” 1 whole garlic bulb 1-1/2 teaspoons plus 1 tablespoon olive oil. Squeeze softened garlic into a bowl and mash with a fork.” says Lara Pennell of Mauldin. Brush with 1-1/2 teaspoons oil. divided 46 Taste of Home • October/November 2007 . Wrap in heavyduty foil.
per batch “These appetizers always disappear quick as a flash. “When I make these excellent appetizers. softened 14 miniature smoked sausages 7 bacon strips 1 cup butter. Yield: 3 dozen. apart onto greased baking sheets.” says field editor Awynne Thurstenson of Siloam Springs.Shrimp Toast Cups (Below.” says Melinda Strable of Ankeny. softened 2 cups confectioners’ sugar 3 tablespoons milk In a large mixing bowl. Iowa. nutmeg and cloves. crusts removed 1 cup butter. walnuts and cranberries. dip both sides of bread in butter. Store in the refrigerator. cook in a microwave or skillet until partially cooked. “The pretty toast cups lend themselves to other favorite fillings. too!” 24 slices white bread. Smoky Jalapenos (Below. gradually add to creamed mixture. cream butter and sugars. Combine the flours. Drop by tablespoonfuls 2 in. combine icing ingredients until smooth. Cut a lengthwise slit in each pepper. Just before serving. baking soda. there are no leftovers. spoon into cups. Place in an ungreased 13-in.tasteofhome. secure with a toothpick. Refrigerate leftovers. mayonnaise. per batch + cooling “My 2-year-old son. 30 minutes for medium and 40 minutes for mild. Garnish with dill if desired. Frost cookies. Food for Thought: No one has more driving ambition than the teenager who wants to buy a car. sour cream and horseradish until blended. rinsed and drained 16 green onions. softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 cup canned pumpkin 1 cup all-purpose flour 1 cup whole wheat flour 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup vanilla or white chips 1 cup granola without raisins 1 cup chopped walnuts 1 cup dried cranberries ICING: 1/4 cup butter. remove seeds and membranes. at 350° for 20 minutes for spicy flavor. “They can also be made with mild banana peppers or yellow chili peppers. ginger. sliced Fresh dill sprigs. Bake. especially likes testing—or should I say consuming—these chunky cookies!” writes Johna Nilson of Vista. x 2-in. stir in shrimp and onions. baking dish. beat the cream cheese. In a large mixing bowl. cut each slice into four pieces. California. Remove from pans to wire racks to cool. Editor’s Note: When cutting or seeding hot peppers. ❧ BAKE: 15 min. melted 2 packages (8 ounces each) cream cheese. left) ❧ PREP: 25 min. Bake at 325° for 14 minutes or until golden brown. press into miniature muffin cups. ❧ BAKE: 20 min. Joshua. x 9-in. salt. Remove to wire racks to cool. Cut bacon strips in half widthwise. uncovered. ❧ BAKE: 15 min. softened 1/2 cup mayonnaise 3 tablespoons sour cream 3 tablespoons prepared horseradish 3 cans (6 ounces each) small shrimp.” Iced Pumpkin Cookies (Above) ❧ PREP: 45 min. 14 jalapeno peppers 4 ounces cream cheese. Arkansas. Spread a teaspoonful of cream cheese into each pepper. right) ❧ PREP: 30 min. Appetizers & Snacks continued… www. stuff each with a sausage. Place butter in a shallow dish.com 47 . Avoid touching your face. Yield: 8 dozen. baking powder. use rubber or plastic gloves to protect your hands. In a small mixing bowl. Bake at 350° for 1518 minutes or until lightly browned. cinnamon. granola. Wrap a bacon piece around each pepper. Beat in egg and pumpkin. Yield: 14 appetizers. Stir in the chips. optional Flatten bread with a rolling pin.
Place on ungreased baking sheets. combine ham. I usually make this delectable dish with ham ‘ends. Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. . “This thick and creamy dip will keep your guests wanting more.’ available inexpensively at the deli counter. ❧ BAKE: 15 min. brush rough sides with oil. Remove to wire racks. baking dish. Sprinkle with parsley and additional Swiss cheese if desired. In a large bowl. uncovered. 1 cup finely shredded zucchini. Serve with vegetables. squeezed dry 1 cup (4 ounces) shredded sharp cheddar cheese 3/4 cup mayonnaise 1/2 cup chopped walnuts 1 teaspoon lemon juice 1/2 teaspoon dill weed 1/4 teaspoon pepper Assorted fresh vegetables In a bowl. turning once. Transfer to a shallow 1-qt. split 1/4 cup olive oil 4 cups ground fully cooked ham 1 cup (4 ounces each) shredded Swiss. + chilling Field editor Edna Hoffman of Hebron. Dilly Zucchini Dip ❧ PREP: 15 min. serve with pita wedges. Bake. Bake at 350° for 10-12 minutes or until golden brown. “I always look for creative ways to stretch a tight grocery budget. Warm Ham ’n’ Cheese Spread (above) and Dilly Zucchini Dip will keep guests coming back for more. Indiana says. New Hampshire says. mayonnaise and mustard. Yield: 2 cups. Yield: 3-1/2 cups. combine the first seven ingredients.” When paired with veggies. Cover and refrigerate for 1 hour or until chilled.” 4 pita breads (6 inches). Check our Contributor Guidelines on page 62 for information on submitting your recipes. cheeses. Pattie Prescott of Manchester.Warm Ham ’n’ Cheese Spread ❧ PREP: 30 min. at 350° for 15-20 minutes or until edges are bubbly. this colorful recipe is pleasing to the eye and the palate! SNACK ATTACK! See your favorite snack or appetizer recipe in Taste of Home. American and cheddar cheeses 1/4 cup mayonnaise 1/2 teaspoon ground mustard 2 tablespoons minced fresh parsley Additional shredded Swiss cheese. optional Cut each pita half into eight wedges.
Share your tried-and-true potluck recipes and any tips that you might have. to wait until the holidays to gather friends or family for an evening of food and fun.from Linda Craig of Edmonton. and Frosted Chocolate Chip Brownies are one of our favorite ways to satisfy our cravings. Hawaiian. This filling potluck menu is guaranteed to make your next get-together a success. 49 . Alberta. “The people at our church always look forward to it at our potluck dinners.” Potluck Tip Having a theme for your potluck makes it more fun for everyone.” • Soft Breadsticks. Indoor Picnic and Breakfast for Dinner are all great themes that lend themselves not only to food selection but decor.Hearty Fall Feast Potluck Pleasers page 3 Find th recipes ese on 7 Plan a crowd-pleasing autumn menu with Classic Turkey Tetrazzini. pasta and Parmesan cheese and sprinkled with a crispy bread crumb topping. • Turkey’s in the spotlight this time of year.” Conni Poto writes from Canton.Ohio. are a nice change of pace from bread or rolls…and a perfect complement to any kind of pasta dish. Soft Breadsticks. —Trisha Kruse Eagle. Old West.” Linda notes. Idaho PASS THE WORD. Peppery Vegetable Salad and Frosted Chocolate Chip Brownies.” says www. Pennsylvania. South of the Border. For Contributor Guidelines. so make the most of it! Classic Turkey Tetrazzini from Shannon Weddle of Berryville.com You don’t have Andrea Sheatz of Knox.tasteofhome. “They’re also wonderful sprinkled with garlic salt before baking. • “My husband and I are die-hard chocoholics.“It’s an easy recipe and always a hit at get-togethers.Virginia is loaded with turkey. see page 62. • “I modified one of my father-in-law’s canning recipes to come up with my colorful Peppery Vegetable Salad. attire and trivia games.
com. 13-22 Oct. call us toll-free at 1-800/344-6918. to 3:30 p. This escape to warm weather is so popular. 13-22 Price per Person: Spring: $2. which still houses the bullet-ridden car in which he was ambushed and killed. 21-Mar.m. To make your reservation on a Mexico’s Copper Canyon Adventure tour before the seats fill up. • Gaze in awe as the setting sun creates a kaleidoscope of colors reflect50 ing off the magnificent mesas and gorges of Urique Canyon. and its licensors.com A Reiman Publications Company Taste of Home • October/November 2007 . It’s our way of saying “Thanks” to you for choosing Country Tours.m.535 Single Fall: $1. For 10 wondrous days. 13-22 Mar. 9 Apr.000 years. Our hotel for that evening is perfectly situated for an outstanding view. 31-Apr.We’ll even see his ornate 50-room mansion. 10-19 Sept.com Mexico’s Copper Canyon Adventure DISCOVER the breathtaking scenery and rich colonial culture of a Mexico most folks aren’t even aware exists on this incredible vacation! For fun-loving travelers willing to “expect the unexpected” and marvel at spectacular sights. This friendly native people’s ancestry can be traced back 10. 27-Feb.m. 4 Apr.997 Double $2. Saturday © WWCT.385 Single Depart/Return: Tucson. 5 Feb. visit us on the Web at www.00 subscriber discount! Here’s an added incentive—every hearty. 2-11 Mar. frequented long ago by legendary bandit Pancho Villa.00 * nt r discou Exclusive *Cannot be combined with any other offers. AZ Book this vacation today! Call: 1-800/344-6918 Mention claim #8089 7 a. you’ll be treated to an eye-opening view of sunny Mexico! From magnificent scenery to captivating ancient ruins to the charming people. Or reserve on-line: www.097 Double $2. It flourished for hundreds of years— then mysteriously vanished. 1 Mar. we have 13 departures from January through October.countrytours. Hurry—reserve your place on one in the next 30 days. Or. Inc.subscribe when you book within 30 days! Mention claim #8089 $50. • Tour the city of Chihuahua. 20-29 Sept. This settlement was founded in 1564 by Spanish conquistadores. 5-14 Feb. All rights reserved.This massive canyon is four times larger than the Grand Canyon! • Explore the ancient ruins of the fascinating Paquime civilization.“Mexico’s Copper Canyon Adventure”is just the trip. All this—and so much more—is in store for you on this activity-packed. jewelry and religious ornaments.countrytours. to 7 p. George Hunter/Robertstock. • Watch Tarahumara Indians weave their beautiful baskets. 8 a. mouth-watering meal during this tour is on us. 10-19 Mar. • Marvel at the stunning architecture and ornate buildings of the famed colonial city of El Fuerte (The Fort). 21-30 All Meals Included! Jan. leaving behind amazing art. and you’ll enjoy an exclusive $50. once-in-a-lifetime trip. you’ll enjoy every minute! 10 Days/9 Nights 2008 Dates: Feb. 26-Apr. (CT) Monday-Friday.m. World Wide Country Tours has made all the arrangements for this 10-day tour that you’ll want to schedule right away! Here are just a few of the unforgettable highlights: • Thrill to an exciting train ride through 81 tunnels and over 12 bridges high above the deep gorges of the spectacular Copper Canyon.
Amen. Heavenly Father. We thank Thee for health. the Thanksgiving feast doesn’t get under way without everyone’s first reciting a special grace.Favorite Grace For many households. let it make us strong and able. For Contributor Guidelines. and I remember her handing my grandfather a small piece of paper before we said grace. health and happiness. Amen. for these many blessings from day to day: for our food and clothing. and we Our Family’s remember the enslaved.We thank Thee for freedom. Arizona.And for this food upon our table. Jesus.com. for our work and for our play. .“When Nanny moved into a nursing home. home and little ones. Greendale WI 53129 or editors@tasteofhome. • Elizabeth North of Freeville. we thank Thee for food.” she says.We thank Thee for friends. and we remember the sick. that Thy gifts to us may be used for others.” Twila says. • Malvern. see page 62. and we remember the hungry. Heavenly Father. Jesus. For Christ’s sake. again we are very grateful for Your watchful care over us another night. Send it to “Grace.We thank You for answering our prayers and forgiving us of our sins.Thank You.” relates Deborah Lowe of Mesa. and we remember the friendless. PRAY TELL. the Giver of life. Thank You. Here are some meaningful prayers from readers you might want to include in your own celebration.It was yellowed and worn. and loved ones and dear ones.Continue to bless us and finally save us.New York recalls this grace from her grandfather. for this day. but it clearly was our family’s Thanksgiving prayer. Help us to be kind and good and always do the things we should.“I hope he continues the tradition throughout his life. May these remembrances stir us to service.” O.” 5925 Country Lane. • “My grandmother always cooked Thanksgiving dinner for our family. Amen.I found an old newspaper clipping in her dresser. Please share your family’s favorite grace with us. “Papa taught us to give thanks and pray to the Creator of all things.Arkansas resident Twila Walker composed this prayer for her son when he was born.
Oregon 14’ Garden Window Magnifique! Dishwasher To Garage To Living/Dining Room Refrigerator Pantry into our remodeled kitchen. creating an open floor design that allows us to view the living room and dining room from the kitchen. similar to one you’d see in an old farmhouse. outdated kitchen. Family and friends often pull the wrought-iron stools up to the counter while Darcy and Taste of Home • October/November 2007 Oven/ Stovetop Microwave Oven and Second Oven 14’ 52 . The new countertops. and I (above left) moved to the beautiful Oregon coast 2 years ago and bought our retirement home—a 1. Darcy.500-square-foot. For years. My daydreaming became reality when my husband.I’d dreamed of having a large French country kitchen. offer plenty of room for rolling out pastry dough and cooling cookies from the oven. especial- Step ly the cramped. Bakers’ Paradise Because Darcy and I love to bake— he gets requests for his sour cream cinnamon twists. and you can’t miss the bistro-style awning and “Paris Street” wallpaper border. The aroma of European pastries often fills the air. ranch-style house. and you might feel as if you’re entering a French cafe. We tore down walls and hanging cabinets. covered in gorgeous granite. and I love making quiche Lorraine—space was a priority for us.Tour My Kitchen Their Spacious French Country Kitchen Is By Ruth Zerbel Lincoln City. It needed lots of renovating. and built new walls where needed.
so the French decor was a natural.glass-top dining table and matching lattice-back chairs sit on a black area rug with a gold pattern.) Other accents include chef figurines. Darcy laid the rich oak flooring that f lows through all three rooms. two ovens and a griddle-top range. (I work parttime at an antiques shop.These small touches have given the kitchen a vibrant.tasteofhome. and I designed and sewed the awning to match the ones in the wallpaper border. a utensil holder. visit us almost daily. A “CAFE” sign is perched on the telephone counter just around the corner from the fridge. Further enhancing our baking and cooking experience are the stainless steel appliances.Darcy and Ruth Zerbel chose a French country design for their kitchen makeover. and above it are three bistro chef plaques.who live with their spouses in California. There’s plenty of light for cooking and eating from the large skylights in the dining room. I prepare a meal or dessert. recessed lights in the kitchen and pendant lighting over the counter. we wanted a modern. We can be baking cookies in one and roasting a holiday turkey in the other.We have fun fixing homemade pancakes and bacon on the griddle. Darcy built the pantry and the wall frames surrounding the fridge. salt and pepper shakers and a large platter.29. We also love visits from our children.The glass pantry door is etched with wine bottles and a basket of vegetables.30. the cabinets a “finished” look. I’ve also incorporated bistro chef touches throughout the kitchen. Jason. Our side-by-side refrigerator/freezer has a professional look. The bronze. I love to shop at thrift stores. the couple enjoys spacious countertops. Pebble glass windows and crown molding give www. including a coffee-mug holder. Darcy made the rod.Tosh and Judy. romantic feel. So we chose sage green for the walls. a coffee grinder and my collection of nut grinders. It’s a sanctuary for two of our greatest passions: people and baking! 53 . we share recipes and remodeling tips. including a built-in range with griddle and oven.Across from it is a second oven and a microwave. Darcy and I hope you’ve enjoyed touring our French country kitchen. Everyone who sees it loves it. Our neighbors. They look lovely against the eggshell cabinets and bronze hardware.The blackand-cream-striped awning above the garden window is probably the most noticeable accent. Tired of country-blue decor. warm color to tie together the kitchen. Having two ovens is so handy.and that’s where I found the herb and spice prints that hang near the fridge.living room and dining area.and Janel.com French Accent Darcy’s dream is to open a bistro. Both avid bakers.
enter to win at
izes! t Pr Grea
Taste of Home is all about sharing… Great recipes! Great food! Great prizes, too!
Take a look at these fabulous choices for your home, then visit us on-line at www.tasteofhome.com/prizes to enter today!
Set ’n Forget™ 5-qt. Oval Programmable Slow Cooker
Fifty lucky winners will enjoy their choice of either the Hamilton WINNERS Beach® Set ’n Forget™ 5-qt. Oval Programmable Slow Cooker with digital display or its versatile 3-in-1 Slow Cooker featuring 2-qt., 4-qt. and 6-qt. bowls. They’ll serve up deliciously perfect meals on even the busiest days! Entries must be received at www.tasteofhome.com/prizes by February 29, 2008. Fifty winners will be drawn on Monday, March 3, 2008. Get complete product details on both slow cookers at www.hamiltonbeach.com. RETAIL VALUE: $69.99
Scanpan® Professional 10-Piece
Deluxe Chef’s Set
Five lucky winners will enjoy this Scanpan® 10-Piece Deluxe Chef’s Set featuring Danish craftsmanship, patented nonstick technology and a sleek, attractive design. It includes: 8" Fry Pan, 10-1/4" Fry Pan, 1-qt. Covered Sauce Pan, 3-qt. Covered Sauce Pan, 10-1/4" Covered Saute Pan and a 6-1/2-qt. Covered Stock Pot. Entries must be received at www.tasteofhome.com/ prizes by February 29, 2008. Five winners will be drawn on Monday, March 3, 2008. To learn more about Scanpan, visit www.scanpancookware.com. RETAIL VALUE: $935.00
3-in-1 Slow Cooker
To enter, and for official rules and details, visit our Web site at www.tasteofhome.com/prizes. Don’t have Internet access at home? Visit your local library and set up a free E-mail account, then visit our Web site to enter. No purchase is necessary to enter or win. See each prize description for respective sweepstakes closing dates. Open to U.S. residents 18 and over. Sponsor is54 Reiman Media Group, Inc. Void where prohibited. the 54
Wild about cooking? Additional game recipes are yours at www.taste ofhome.com/plus.
1/4 cup cornstarch 2 teaspoons sugar 6 tablespoons soy sauce 1/2 teaspoon pepper 1 venison tenderloin (about 1 pound), cut into 2-inch strips 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 3 tablespoons vegetable oil Hot cooked rice In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.
Food for Thought: Some people judge a book by its cover because they don’t want to take the time to read it.
1/4 cup white wine vinegar
Cooks target great flavor with these wild-game specialties.
1 teaspoon poultry seasoning 6 bacon strips Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180° for poultry and 165° for stuffing. Cover; let stand for 10 minutes before removing stuffing and slicing. Yield: 6-8 servings.
Roasted Pheasants With Oyster Stuffing (Above)
❧ PREP: 20 min. ❧ BAKE: 1-1/4 hours + standing
A hunter’s holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
1 can (8 ounces) whole oysters 2 cups herb stuffing mix 2 cups corn bread stuffing mix 1 can (14-1/2 ounces) chicken broth, divided 1 medium onion, chopped 1/2 cup chopped celery 1/4 cup egg substitute 2 pheasants (2 to 3 pounds each) 2 tablespoons Worcestershire sauce
Sweet Pepper Venison Stir-Fry (Above right)
❧ PREP: 15 min. + marinating ❧ COOK: 10 min.
“Every year, we and our friends have a ‘wild-game feed’ where everyone brings a different dish,” says Kathy Gasser of Waukesha, Wisconsin. “This one knocked their socks off!”
On the Hunt for More?! Enjoy 330 delicious fish and game recipes shared by avid hunters and fishermen. This handy digital cookbook includes recipes for stews, soups, roasts, casseroles and more! Order your Taste of Home’s Hunting & Fishing Cookbook today—for only $5! It’s no longer available in stores, but you can order the handy on-line cookbook today at www.tasteofhome. com/game.
Cooks Who Care
Food, Fellowship And Growth
Taste of Home recipes capture the attention of young cooks.
when it comes to enjoying good food. But, let’s face it.Those with extra years under their belts usually have more expertise in the kitchen. A lifelong passion for young people, plus a collection of tried-and-true Taste of Home recipes,led West Bend,Wisconsin residents Diane Fechter and RuthAnn Phaneuf to host an “Apples of Gold” program for young women in their community. Apples of Gold is a 6-week-long mentoring program that combines Bible lessons with live cooking demonstrations and shared meals. As the program puts it, it teaches young women how to be godly wives and mothers, while emphasizing the importance of hospitality in the home. “The older women teach the younger women life skills,including how to prepare home-cooked meals,” says Diane.“Young people like good food just as much as we do,and they don’t always want to use a microwave in the process.” The leaders use primarily Taste of Home recipes for their demos.At one meeting, Diane and RuthAnn (with some help from a few of the older members) prepared Santa Fe Cheesecake (June/July ’05), Deli-Style Pasta Salad (Aug/Sept ’03),Turkey Fruit Salad (Feb/Mar ’96), Cranberry Almond Muffins (Feb/Mar ’06), Creamy Turkey Soup (Dec/Jan ’96) and Tiramisu Toffee Torte (June/July ’02). “We use Taste of Home recipes because they’re delicious, they’re easy to make and they always turn out,” says RuthAnn.“We show the girls that having friends over for a meal doesn’t have to be difficult or scary.” To learn more about Apples of Gold, log on to www.tasteofhome.com/links. Cooking Outreach. If you or a group you belong to cooks for a charitable, spiritual or another purpose that goes beyond the usual, please let us know about it. For Contributor Guidelines, see page 62.
Age doesn’t matter
These West Bend, Wisconsin cooks belong to Apples of Gold, a mentoring program that teaches young women how to make tasty meals. The “seasoned” chefs use mostly TOH recipes for cooking demos.
Taste of Home • October/November 2007
This all-new interactive CD is packed with 473 delicious recipes perfect for year-round entertaining. Mention the item number and Suite 1016P.95 plus $4.com pr og ra m be st vie w ed at 1 024 x 768 resolution. Box 26820.99 for shipping and processing for one book…$5. view and print recipes right from your computer Item #37348 BONU S Insert dis This k Clic in drive. k on ico n to lau nch. ta Vis ws do Win Th 39% More Recipes! is Three easy ways to order your cookbook—just $27. shortcuts. you’ll enjoy… ■ 1. our BIGGEST and BEST baking cookbook ever! Enjoy hundreds of fresh-from-the-oven treats. full-color photos ■ 150+ proven. too! The Taste of Home Cookbook Plus FREE Bonus CD! NOW you can get our No. reference charts and hundreds of time-saving tips ■ Exclusive interactive cookbook CD so you can search.O.Introducing Taste of Home’s ALL-NEW. plus all our baking “secrets” in the one comprehensive book no home baker should be without! You’ll get… ■ 728 best-loved recipes made with everyday ingredients ■ 681 gorgeous. A Reader ’s Digest Company e 473 de on th ef ideas zens of and do ng. ‘Must-Have’ Kitchen Companion WAIT ’til you see it—The Taste of Home Baking Book. You’ll get 39% MORE recipes with this special offer. © 2007 Reiman Media Group. Win XP. sp wa CD ed uc rod s ru fo Available wherever books are sold nationwide! 57 . oll ow ing o per atin gs .ShopTasteofHome.com ■ BY MAIL: The Taste of Home Cookbook. All together.tasteofhome. Lehigh Valley PA 18002-6820 www. Inc.600+ full-color photos ■ Complete menus. ■ BY PHONE: 1-800/880-3012 ■ ON-LINE: www. ni recipes licious ound entertai -r for year e dows ystems: Mac OS X. Suite 1016P P. 1 bestselling cookbook of all time—over 1 million in print—plus a FREE Celebrations CD.99 for two or more books. practical tips you’ll really use ■ Three quick indexes for fast and easy look-up ■ Prep times and bake times included ■ Durable five-ring binder format with wipe-clean cover and splash guards Item #37349 BRANDNEW! Makes a wonderful gift.600+ family-favorite Taste of Home recipes ■ 1.
dinner is drive through a fast-food restaurant for 1-1/3 cups uncooked penne pasta meal. You can make this salad ahead and chill for a few hours before serving.Taco seasoning and canned chilies give it that south-ofthe-border flair. cook over medium heat for 5-6 minutes on each side or until juices run clear. Oklahoma. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Yield: 6 servings.Wisconsin. 5 g fiber. 9 g carbohydrate. cumin and pepper.” writes JoAnn Dalrymple of Claremore. chopped 6 boneless pork loin chops (5 ounces each) 1 cup salsa 1 can (4 ounces) chopped green chilies 1/2 teaspoon ground cumin 1/4 teaspoon pepper In a large skillet coated with butter-flavored spray. 433 mg sodium. thanks to the light coating of vinaigrette. It’s fresh-tasting and tangy. Butter-flavored nonstick cooking spray 1 small onion. • A fun combination of good-for-you ingredients makes up Zucchini Bean Sal ad from Carol Waugh of Bellingham. 1 cup milk 2 cups (8 ounces) shredded cheddar cheese 4 teaspoons taco seasoning 1/4 teaspoon salt 2/3 cup frozen corn. saute onion until tender. Combine the salsa. Reduce heat. Nutrition Facts: 1 pork chop equals 223 calories.” 58 Chili Cheddar Penne This quick-to-fix Pressed for time? It’s tempting to ❧ PREP/TOTAL TIME: 25 min. 1 fat. the table in just 30 minutes. Washington. 8 g fat (3 g saturated fat). Salsa. chilies. Pork Chop • “My Tex-Mex Pork Chops won a contest for me. pour over pork.A Complete Meal in Minutes •There’s plenty of saucy cheese flavor in Chili Cheddar Penne. but this zippy 4 teaspoons butter seasoned with your family’syou…and you’ll havemenu is better for it on 4 teaspoons all-purpose flour Southwest appeal. Bring to a boil. cover and simmer until heated through. 32 g protein. Diabetic Exchanges: 3 lean meat. thawed Taste of Home • October/November 2007 .from Aaron Werner of Madison. Tex-Mex Pork Chops ❧ PREP/TOTAL TIME: 20 min. 68 mg cholesterol. 1 vegetable. Add pork chops. ✓ Includes Nutrition Facts. cumin and green chilies give these chops the spunk they need to be called “Tex-Mex.
Our Test Kitchen put a typical fried doughnut recipe to the test.look for one that does not have added ingredients. tomatoes and chilies just until combined. zucchini. When choosing a turkey for brining. but the texture and flavor will be compromised. A natural turkey refers to a turkey that has limited processing with no artificial ingredients or coloring added and would be a good choice for brining. stir into cheese sauce. yeast-raised doughnuts that are meant to be fried can be baked. She always kept real vanilla in her pantry.2/3 cup chopped fresh tomatoes 1 can (4 ounces) chopped green chilies. promotions and research. yes. Charleston. Pre-basted turkeys have been treated and could result in an overly salted product. sugar.however.tasteofhome. 1 fat. Diabetic Exchanges: 1 starch. Reduce heat to medium. 315 mg sodium. gradually add milk. Stir in the corn.Ask your butcher if you are unsure of which turkeys have not been pre-basted. In a small bowl. toss to coat. we both love to cook! baked goods without being soaked or “plumped”. seasoned salt and pepper. but have heard that only all-natural turkeys can be used. Brining Turkey I would like to try brining a turkey. Missing was that familiar “doughnut” taste and the crisp exterior texture so familiar to fried doughnuts. 17 g carbohydrate.200 miles for a job in Wisconsin. Half of the dough was fried. Stir in flour until smooth. Nutrition Facts: 3/4 cup equals 127 calories. drained Sliced avocado. Meanwhile. Drain pasta. 5 g fiber.com/plus. including my best friend and boyfriend. oil. Drain and rinse in cold water. thinly sliced 3 tablespoons cider vinegar 2 tablespoons canola oil 3/4 teaspoon sugar 3/4 teaspoon seasoned salt 1/4 teaspoon pepper Place green beans in a small saucepan and cover with water. taco seasoning and salt. I’d grown up making TOH recipes. Bring to a boil. in a large saucepan.What type of turkey should I look for? —S. We do a lot of biking and backpacking…plus. the flavor and texture was more typical of a baked yeast roll. Yield: 6 servings. combine the green beans. Some people back home thought it was crazy for a single girl of 23 to move 1. ✓ Includes Nutrition Facts. my family would find me in the kitchen. www. turn to page 62 for our Contributor Guidelines or E-mail us at editors@tasteofhome. 5 g fat (trace saturated fat). Remember that dried cranberries cannot be substituted for fresh in cooked sauces. Yield: 6 servings. 1 vegetable. I’ve also made great friends here. Stir in the cheese.R.B. whisk the vinegar.When I wasn’t roping steers and competing in rodeos.I’ve been at TOH for 3 years. In a large bowl. cook and stir for 2 minutes or until thickened.tasteofhome.trying out new recipes. Cover and chill until serving. We discovered that. Alaska 1 cup cut fresh green beans 1 can (16 ounces) kidney beans. Discover more speedy recipes at www. green pepper and onions.com 59 .com. assisting with beef education. and the opportunity was too good to pass up. dried cranberries can be used in place of fresh or frozen cranberries in Busy lives…call for clever meal planning. Pour over bean mixture.com and click on “Recipe Finder. —R. In middle school. After graduating from Montana State University with a degree in home economics.since they are a dried fruit and do not contain the pectin necessary to gel the sauce. melt butter over medium heat. STUMPED? If you have a food-related question. Cook and stir for 3 minutes or until heated through. South Carolina Test Kitchen Team Meet a Team Member: Ask Our Tina Johnson I had two passions growing up in Montana:ranching and cooking. When I learned there was an opening for a home economist at Taste of Home. kidney beans. you should use 1/4 cup dried cranberries.” Fresh-Cranberry Substitute I make cranberry-orange bread and would like to know if I can substitute dried cranberries for the fresh when cranberry season is over. I applied. but that’s just what I did. For both baked and fried doughnut recipes. Cook and stir for 2-3 minutes or until cheese is melted. 6 g protein. Troy. One of my favorite memories was of grilling dozens of kabob recipes outdoors on a chilly December day.and I have no regrets.If a recipe calls for 1 cup fresh or frozen cranberries.I enjoy testing our readers’ terrific recipes. California Yes. cover and cook for 8-10 minutes or until crisp-tender. North Pole. I worked for the Montana Beef Council.visit www.and the other was baked. When baked.there is a difference in the measurement. Zucchini Bean Salad ❧ PREP/TOTAL TIME: 30 min. rinsed and drained 1-1/2 cups thinly sliced halved zucchini 1 medium green pepper. I’d often go to my Great-Grandmother Charlotte’s home and cook meals with her. julienned 3 green onions.tasteofhome. Bring to a boil.B. Garnish with avocado if desired. Baking Doughnuts Can yeast-raised doughnuts that are meant to be deep-fat-fried be baked instead? I hate all that grease! —B.She taught me how to plump raisins and make the best oatmeal cookies around. optional Cook pasta according to package directions. 0 cholesterol. Davis.
000 prize package—and you could. And bring along your best appetizer recipe to enter this fall’s Recipe Box Contest. For filling. Frost top and sides of cake. Combine the flour. cream the butter. in a large heavy saucepan. peanut butter and brown sugar until light and fluffy. stir in chocolate and peanut butter until blended. coarsely chopped 1/2 cup chunky peanut butter CREAM CHEESE FROSTING: 12 ounces cream cheese. set aside. 60 Taste of Home • October/November 2007 . divided 3/4 cup heavy whipping cream 2 Butterfinger candy bars (2. Yield: 14 servings. + chilling BAKE: 20 min. too. Pour into prepared pans (pans will have a shallow fill). But I remembered it for this contest. Since I made the assignment. add to creamed mixture alternately with the buttermilk. coarsely chopped Grease three 9-in. mix well. beat cream cheese and butter until blended. Garnish with chopped candy bars and peanuts. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. Add eggs. Reduce heat. bring cream and brown sugar to a boil over medium heat. + cooling 1/2 cup plus 2 tablespoons butter. In a small mixing bowl. baking soda. Transfer to a small bowl. Beat in vanilla. softened 1/2 cup chunky peanut butter 2 cups packed brown sugar 4 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk CHOCOLATE FILLING: 2-1/4 cups heavy whipping cream 1/2 cup packed brown sugar 12 squares (1 ounce each) bittersweet or semisweet chocolate. beat cream and remaining confectioners’ sugar until stiff peaks form. chill until mixture achieves spreading consistency.” says Carol. New Mexico and 18 eighth graders in her family-and-consumer-education class. Gradually beat in 1-1/4 cups confectioners’ sugar until light and fluffy. baking powder and salt. In a large mixing bowl. BigWin Attending Blue-Ribbon Peanut Butter Torte PREP: 55 min. it was not appropriate for the fair.“But I never dreamed my cake recipe would be later judged the winner in the national competition! “The Blue-Ribbon Peanut Butter Torte was a recipe my sons had found—they like to enter cakes and pies at the county fair. in a large mixing bowl. The Taste of Home Cooking School in Ruidosa was so enjoyable and useful for my students. “Because this cake calls for whipped cream and cream cheese and needs refrigeration. fold into cream cheese mixture. Store in the refrigerator.1 ounces each). who lives on a cattle ranch. I figured I’d better submit a recipe. softened 6 tablespoons butter. Carol recalls. Cool for 10 minutes before removing from pans to wire racks. please come! Find a location near you on the next page. coarsely chopped 1/3 cup honey roasted peanuts. beating well after each addition. Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. one at a time. too! If you’ve never attended a Taste of Home Cooking School. softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar. cover and simmer for 1-2 minutes or until sugar is dissolved.“I asked each student to enter a favorite dessert recipe in the Recipe Box Contest that Taste of Home Cooking School sponsored.Assignment Results in Arizona teacher takes Grand Prize in our Cooking School’s recipe contest! a Taste of Home Cooking School last spring was the perfect field trip for Carol Wilson of Ancho. Remove from the heat. Add vanilla. For frosting.” Carol won a $1.” she says. Spread filling between layers. round baking pans.
We had so much fun making it.My daughter. If you have a particular department or feature in mind. After you submit materials. E-mail or mail regarding your submission. she asked if she could have it for her birthday. Greendale WI 53129. please be specific with directions. When sending recipes.too! —LyndaWhite Dallas. napkins. please address them to: Taste of Home. Materials that won’t fit in Taste of Home may be considered for our Web sites. it can take our small staff several months to review materials. Sending photos? We accept 35mm color prints or high-resolution digital photos. tablecloths. —Dawn McClure Sanford.Thank you. Here’s how to get involved: 1. you grant Reiman Media Group. It turns out to be one of our favorite magazines as well! Just wanted to let you know how much your recipes are appreciated in Utah—and Texas. If you have a particular department in mind.com. here comes Taste of Home for Aug/Sept! I was amazed by the fabulous foods and props used to showcase the food—the cake stands. cookbooks. and it turned out beautifully. Tastes So Good Recently.com if you don’t have that issue handy. By submitting material for publication. partners and licensees use of the material. Prior to that.Readers share comments and feedback from their kitchens. Also. Thanks to the food stylists. please type it in the subject line of your E-mail message. and Katie declared it to be the best cake she’d ever had.The scenery was spectacular and so were the meals! Tremendous food was provided by Daylean Houston. We test recipes submitted to us and reserve the right to alter them as needed.. —Mary “Bow” Beerman Chicago. —Ruby Canard Hattiesburg. fun idea or photo to share with other readers? We’d love to hear from you. Illinois Editor’s Note: You can get the recipe using the Search feature at www. and they can be hand-printed or typed on a sheet of paper…whatever is easiest for you. because her father is currently deployed to Iraq.set stylists and photographers for your beautiful work. including your name. I’d never attempted a cheesecake before. was thrilled with the Worms for Brains—spaghetti served in orange pepper jack-o’-lanterns. and the Candy Land Cake certainly did that. Michigan Family Loves Cheesecake Your Almond-Topped Pumpkin Cheesecake (Oct/Nov ’06) really impressed my family on Thanksgiving Day last year (above). We may hold your material without informing you. please enclose a stamped. Or you can E-mail them to editors@tasteofhome. hometown and state. my husband. I wanted to make this birthday special for her. and on and on. She told us that most of her recipes came from a ‘little’ magazine called Taste of Home. dishes. its parent company.tasteofhome. Please submit digital images as jpegs at 300 dpi. Inc. 3. Robert.com. If you would like mailed materials returned. and I found many great recipes. 5. You can send recipe cards or photocopies of family cookbooks. please print it on the front of the envelope. promotions and other publications. Best Cake Ever My daughter Katie is 8 and loves Taste of Home magazine. To send submissions via regular mail. please follow the directions on page 43. Bunches of Brains My mother-in-law shared her TOH Oct/Nov ’06 issue with me. Due to the large volume. 4. self-addressed envelope. and I took the vacation of a lifetime. We may contact you via phone. packages and pans.tasteofhome. but this one was very easy.Emily (left). (For recipe contest entries. measurements and sizes of cans. in the Aug/Sept issue. subsidiaries. please share a few words about the recipe and yourself. We reserve the right to modify.When she saw the Candy Land Cake. It was a great way to start Halloween. please be patient. but we will let you know if we publish something you submitted. reproduce and distribute the material in any medium and in any manner or appropriate place. Washington Top-Notch Photos Just when I think y’all can’t top the last issue’s cover. —Nana Gollihugh Bellevue.) 2. Mississippi Taste of Home • October/November 2007 . It’s easy to send us recipes and other submissions! Simply use the convenient form on our Web site at www.riding horses in Utah’s national parks with an outfitter called Red Rock Ride. affiliates. Texas CONTRIBUTOR GUIDELINES Want to send in your favorite recipe or handy tip. plates. Katie hadn’t been looking forward to her birthday. 5925 Country Lane.
H. Maria Mulligan. Tina Gay. Marsha Manley. Auburn. Iola Egle. Boise. Fairbanks. Linda Mullen. Jacqueline Wilson. Betty Albee. Margaret Adina O’Bryon. Michele Ferrario. Carson. Lake Arrowhead. Austell. spend time with my family. Judith Gordon. Moody. Betty Sparks. Gravette. Buhl. Greenfield. Gloria Lowther. Manchester. Jann Braun. Ronda Weber. Anthony. Barbara Davis.work crossword puzzles and. Maryland: James Forcum. Highlands Ranch. Wayland. Illinois: Christine Wall. Frankfort. Beverly Sprague. Methuen. Macon. Olathe. Mary Loops. Gove. Dallas. Nancy Reichert. Georgia: Meredith Barrett. Wilmore. Freeburg. West Burlington. Meeker. Hannah. Jean Rhodes. Sally Grisham. Buford. Jackie Heyer. Winter Park. Nicole Clayton. Gonzales. Winchester. Massachusetts: Laurinda Johnston. “I’ve been cooking since about age 10. Julia Powell. Dorothy Bahlmann. Milford. Evansville. Edna Coburn. Kimberley Pittman. Arizona: Sue Ross. Helen Suter. Cindy Worth. Pat Hockett. Milledgeville. Jacksonville. Janet Lebar. Lyons. Barbara Brittain. Rockland. Millie Vickery. Caldwell. Diane Thompson. Yvette Raschke.John and Catherine). Tammy Neubauer. Rockwell. Cape Coral. Weiser. Anchorage. Turlock. Marcia Spitler. Ann Schilling. Don Burns. Lisa Spiegel Westbrook. Arden Billings. Mt. Nancy King. Louisburg. Seymour. Leona Luecking. Bogalusa. Lisa Francis. Dover. Baltimore. Cynthia Bent. Betsy Hedeman. ages 10 months to 6. Pearl City. “My mother taught me to cook at a young age. Sherry Adams. Heidi Harrington. Alto. Elizabeth Montgomery. Sandra Vanthoff. Karen Ann Bland. Demotte. Wendy Taylor. Brandi Fentress. Chicago. Sebring. Debbie Wilkerson. Highland. Great Bend. Thomasville. Catonsville. Willimantic. New York Personal profile: Husband Lance (a dentist). Valerie Jones. Martha Zumwalt. Chava Karlovich. Nancy Jo Leffler.com 63 . Emily Chaney. Rosemary Pryor. Jacksonville. Mary Alice Brackin. Kula. She also teaches Sunday school. Wilsonville. Ida Grove. Waldine Marshall. Amy Church. Every year. Trina Benson. Linnea Rein. Renae Moncur. Parker. Two Buttes. Greenfield. Kelly Williams. Frances Owens. Niceville. La Grange. Marshalltown. Aurora. Pam Brooks. Virginia Phillips. Ted Pottle. Ricetown. Pineville. Russellville. South Berwick. Midge Scurlock. Codie Ray. Samson. Shannon Wade. Salinas. Cumming. Baldwin City. Ann Perry. Trisha Kruse. Amber Sampson. Wilmington. for family and friends. Kristin Reynolds. Mandy Saras. Walden. Cissna Park. Spearville. Joppa. Fullerton. Decatur. Barbara Stewart. Lynn MirContinued on page 64 to meet a couple of our field editors from across North America. Green Valley. Gardner. Derby. Kim Gilliland. Guernsey. San Jose. Mary Jane Cantrell. Clear Lake. Laurie Mace. In fact. Naomi Cross. Fayetteville. Nicki Evans. Annette Traverso. Pat Habiger. Eaton. Coventry. Olaton. Peggy West. Audrey Benson. Laura Dierking. Sun City. Vanndale. Alma Dinsmore. Carolyn Griffin. Ruth Montgomery. Fort Branch. Portland. Washington.Here’s Part of Meet the Home Cooks Who Our Staff: Help Edit This Magazine! We’d like you Look to see which field editors are from your area. Carlene Jolley. Maryellen Hayes. Hamburg. Sonia Croucher. Colorado: Rally Van Ostrand. Phyllis Herlocker. Leona Kuhns. Lawrence. Henrietta Brumbaugh. Audrey Groe. Priscilla Weaver. Michigan: Patricia Thomet. Louisville. and I’ve been a vegetarian since age 16. Tignall. Newdale. Donna Long. Kimberly Kronenberg. Fancheon Resler. Rosella Bauer. Denison. Shirley Hochstedler. Decatur. Westminster. Elba. Royalton. Cadiz. Anna Free. Audrey Nemeth. Mary Ann Taylor. Carolyn Gochenaur. Merritt Island. Donalsonville. Marina CastleHenry. Cushing. Norma Felsburg. Brenda Melancon. Kay Rainwater. Atlanta. Diane Hixon. Anna Jean Allen. Indianapolis. DeRidder. Letah Chilston. New Preston. Windsor. Lucille Terry. Waterloo. Casa Grande. Steuben. Betty Sitzman. I was in charge of putting together a cookbook for our church in Syracuse. Prescott. Melanie Eddy. Myrtle Albrecht. Overland Park. Lebanon. Freeport. Honolulu. Martha Poplin. Ruston. Bearden. Pat McLendon. Jo Ann Honey. Milford. Bradford. Judith Miller. Joyce Kramer. Kalona. Sudbury. Crystal Jo Bruns. Bear. Peggy Key. Santee. Monroe. Linda Kuecker. Maitland. Marjorie Carey. Denise Albers. Alexander.Abigail and Tom. Bettie Hartman. Lodi.Now I enjoy preparing ethnic and spicy foods. Freeport. Alcy Thorne. Tina Fox. Julia Livingston. Carole Schlender. Masonic Home. Jan Walls. Indiana: Sue Call. Judith Sumner. Kerry Dingwall. Lucy Meyring. Ruth Fury. Robin Falck. Pittsboro. Crossett. Noble Yeager. Susan Kanak. Tammy Hensley. of course. Baltimore. Donetta Brunner. Marcia Blaha. Chatham. Glenna Tooman. Haverhill. Knoxville. Harrisburg. Brookville. Edith Betz. St. Delaware: Traci Wynne. Jean Gaines. Elmer. San Andreas.who was stationed on a ship in the Mediterranean. Burley. Sandi Pichon.I sent Christmas cards to people in the Navy…that’s how I met my husband. Lapwai. we enjoyed making dozens of Christmas cookies. Marg Austin. Julie Hayden. Rachel Garcia. Charles Keating. Flagler. Sharon Aweau. Grace Weeks. North Liberty. Dot Swain. Boise. Davis. Blue Hill. “In response to a ‘Dear Abby’ column. Lillian Julow. Plainfield. Auburn. Walnut Creek. Murray. Van Buren. Roe. Ken Churches. Vicki Schlechter. Kathy Kruse. Cheri Eby. Center. Jan Buck. Connie Bryant. Debbie Fisher. Donna Lisby. Marilyn Clay. Zionsville. Ella Faulks. Page Alexander. Boulder. Depauw. Eagle. Stephanie Ward. Creston. Kathy Hawkins. Sun City. Kathi Kuhl-Martin. Carolyn Pope. Wrangell. Tonya Fitzgerald. Eagle. Webster City. Bob Brown Korbel. Ruth Marie Lyons. Nampa. Gaylord. Delano. Elmo. Chandler. Tucson. Suzanne Cleveland. Heather Campbell. Bluffton.I loved the results! I also like to read. Shingle Springs. Kinston. Jill Whalen. Lynne Beykirch.These cooks practice their trade at home. Gainesville. Thonotosassa. Tiffany Mitchell. Kelly Ward Hartman. Alabama: Mary Dixson. Conway. Kentucky: Randal Wilson. Wanda O’Neal. El Dorado. Madison. Harriet Stichter. Slidell.” www. Wheeling. San Rafael. Christine Omar. Tombstone. Gainesville. Nancy Johnson. Worcester. Ani Kramer. Maria Regakis. Ferdinand. Connecticut: Jill Fellows. Marys. Hazel Holley. Rising Sun. Zolfo Springs. Shawn Robey. Patricia Staudt.Maria. ages 7 to 13. Ruth Burrus. Searcy. Marion Karlin. Jerome. Laura Wheeler. “A few years ago. Waterloo. Anchorage. Hinsdale. Siloam Springs. Dolores Lueken. Mason City. Augusta. Susan Auten. Galesburg. Lisa Allen. Kathy Kittell. Keri Scofield Lawson. Kathleen Drott. Betty Janway. Tuscaloosa. Sullivan. Burlington. Monona. Susanville. Frankfort. It seems food is what I like to do!” Harmony Tardugno Vernon Center. Julie Sterchi. Quincy. Syracuse. Anna Mayer. Sharon Mensing. Tallulah. Nutrioso. Raymonda Furness. Karen Gorman. Pittsfield. Waterloo. Massachusetts Personal profile: Husband Thomas. Somerville. Sue Mackey. Judy Thams. Mavis Diment.Harmony is a homemaker. I do cook with meat for my family and strive to serve healthy meals. Margaret Shauers. Beech Grove. Brenda Clark. Decorah. Salisbury. Jeanette Urbom. Michelle Ramos. Billie Wilson. Smyrna. Dorothy Jennings. Frostproof. Billie Moss. West Liberty. Andrea Johnson. Chris Dolan. Joan Truax. Roxana Quarles. Lynn Newman. Morgan Hill. Norene Wright.tasteofhome. Florence. Linda Emery. Signa Hutchison. Mary West. Chesterville. Rexburg. Murietta. Linda Turner. Inez Orsburn. Karen Owen. North Pole. Marna Heitz. they’re probably a lot like you! Joanie Elbourn Gardner. Tahoe Vista. Campbell Hill. Gene Pitts. Denver. Bellevue. Janet Mooberry. Murfreesboro. Rhea Orr. Dove Creek. Lebanon. Cheryl Greeley. Donna Musser. Anna Minegar. Bowling Green. Allison Loo. Greenwood. Greenfield. Golconda. Pauline Miller. Jo Groth. Maine: Kathi Grenier. maybe 5 or 6. Burrton. Renee Gee. Helen Koehler. Donna Wall. Gayle Olson. Los Molinos. Kalona. Stratton. Cottonwood.I wrote a vegetarian cookbook as my senior project in high school. Iliff. Bernadine Stine. Linda Svercauski. Simi Valley. Edna Hoffman. Jan Mead. Winterset. Tonganoxie. Florence Grawe. Hiawassee. Tracy Mauti. Shirley Goehring. Wittmann. Millwood. Paducah. Des Moines. Roanoke. Kim Marie Van Rheenen. Betty Jean Boyd. Georgetown. Belchertown. Peabody. Alice Krohn. Ponte Vedra. Macon. Rena Nabours. St. Barbara Carlucci. Cabot. Peoria. Fulton. Charlotte McDaniel. California: Peggy Louise Pruneau. Bella Vista. Marble Rock. Helen Malwitz. El Dorado. Anchorage. Roswell. Hawaii: June Hasbimoto. Laura Tessier. Nancy Larkin. four children (Peter. Becky Ruff. Auberry. Lake City. Franklin. Marstons Mills. Centennial.collect recipes. Peggy Burdick. Naomi Giddis. Jan Woodall. Nancy LoRe. Goreville. Jacqueline Graves. Buckfield. Mobile. Van Buren. Kansas City. Jack Spratt. San Diego. Ralph. Angela Oelschlaeger. Shirley Watanabe. Gunnison. Dennis Vitale. Ann Chan. Merle Bates. Kaye Gooch. Marcus. Eva Hickman. Florida: Jane Walker. Alaska: Cindi Paulson. Beth Satterfield. Savanna. Lenexa. Connersville. Snellville. Michelle Beran. Pat Schaffer. Evelyn Kennell. Wallingford. Indianapolis. Centerton. Jill Evely. Ross Njaa. Knox. Hebron. Louisiana: Sundra Hauck. Sierra Vista. Howe. Geneseo. Georgetown. Bridgman. Los Osos. Kristi Starbuck. Christine Halandras. Sherry Hulsman. Waunita Ann Roggenbuck. Carol Ross. Carol Sinclair. Lena. Sharon Evans. Lisa Bacon. Karen Kreider. Timonium. Janis Garrett. Cambridge. Fort Madison. John Nydegger. Colette Jaworski. day in and day out. Mill Valley. Dixie Terry. Kami Horch.Thomas is now retired from the Navy and works in retail. Jamestown.most of the jobs I’ve had involved food. Gray. Cynthia Kolberg. Marilyn Klag. Fontana. Iowa: Bernadine Bichel. Fayetteville. Christine Johnson. Sandra Titus. Denise Nebel. Hagerstown. Manilla. Janet Troxel. Boise. Syracuse. DeEtta Rasmussen. Pasadena. Canmer. Cumming. Salina Bontrager. Indianapolis. Berrien Springs. Peoria. Sandy Thorn. Clarice Schweitzer. Marjorie Lampe. Claflin. Shannon Crowther.We wrote for a year before we got married. Grant. Susan Edwards. Roanoke. Kapolei. Lee Ann Lowe. Washington. Lusby. Burbank. Donna Shipley. Carol Wells. Bel Air. Orange Park. Kansas: Myra Innes. Idaho: Anne Boesiger. Linda Lambert. Longmont. Eunice Stoen. Linda Fox. Blanchie Morrison. Bartlett. Warsaw. Coatesville. Patricia Rutherford. Spearville. Clarksville. Sue Smith. Harwich Port. Milford. Mendota. Statham. Mason City. four children. Betty Korcek. Sacramento. Sharon Holdiman. Norwalk. Martha Fehl. Katherine Cruthis. “Although I have a degree in education/English. Perry Hall. Somonauk. Ellen Baczek Amodeo. West Monroe. Ijamsville. Joanie Elbourn. Ayr. Bertha Johnson. St. Topeka. Winfield. Ruth Hartunian-Alumbaugh. Ethel. Soldotna. Brenda Deveau. Judy Kimball. La Porte. Peggy Paul. Arkansas: Carolyn Kyzer. Malone. Wolcottville. Sue Phillips. Texarkana. Dover. Lake Mills. Portland. Ingleside. Wray. Nancy Saffield. Bradenton. Lewiston. Trudy Ludwick. Dwight Landreneau. Merrill Powers. Judith McGhan. Buhl. Glenda Adams. Winchester. Charlotte Baillargeon. Hannah Lamb. Indianapolis. Joanie home-schools Claudia. Marion. Leona Therou. Lynn Hartigan. Farley. Boise. Mary Houchin. Gail Buss. Newark. Jackie Roof. Kathy Allen. Shelly Korell. Pam Holloway. Gunnison. Pasadena. Christine Ledbetter. Awynne Thurstenson. Nancy Schmidt. Shelby.
Bellville. Salt Lake City. Carol Baker. Christine Eilerts. Gaylene Anderson. to “Join the Team. Steinbach. Southlake. Fort Plain. Minot. Colonial Beach. Nancy Foust. Johnstown. Spanish Fork. Janie Cooper. Jesse and Anne Foust. Ogden. Leola. New Hampshire: Nancy Gaver. West Warwick. Arlene Haupt. Janice Arnold. Marilee Merle. Jay. Park Falls. Thermopolis. Margaret Gage. Nibley. Eldora Willford. Stephanie Wilson. Madison. Aljene Wendling. Celine Munroe. Millersburg. Harrisonburg. Hazelwood. Monico. Marti VanOrder. Christine Brinkman. Los Alamos. Pharr. Lone Rock. Horseheads. Christine Wilson. East Wenatchee. Platte Center. Janet Thomas. Betsey Bishop. Mantachie. Valatie. Greendale WI 53129. Kathleen Taugher. Molalla. Henderson. Hillsborough. York. Lena Esh. Vicki Raatz. Ellen Swenson. Dolores Hayes. Williamston. Trout Lake. Shari McKinney. Booneville. Brenda Leonard. 64 Taste of Home • October/November 2007 . Albuquerque. Dallas. Patty Burk. Ritzville. Boissevain. Frieda Meding. Sondra Bergy. Poynette. Midwest City. Alta Rodgers. Mary Detweiler. Albuquerque. Ferne Carter Chapman. Kansas City. Mary Malinowski. Pearland. Cody. Cobleskill. Pat Kreitz. South Carolina: Kelly Ann Gray. Alma. Tallmansville. Flo Burtnett. Barbara Murphy. Arlene Mawn. Kay Curtis. Tami Kuehl. Karen Clough. Mechanicsville. Inman. Adrian. Smyrna. McLeod Hill. Nancy Fettig. Grants. Smiths Creek. New York: Louise Beatty. Linda Rainey. Ronda. Las Vegas. Port Matilda. North Massapequa. Lake Hiawatha. Linda Finn. Doreen Martin. Cape May Court House. Kathy Peters. Lillian Heston. Susan Falk. Fond du Lac. Harrisville. Lafayette. Texas: Christine Groves. Clarann Gafrarar. Lila Scheer. Mary Jo O’Brien. Magrath. Klamath Falls. Denise Goedeken. Stayton. Menomonee Falls. Kathleen Jones. Lesli Dustin. Holley. Blountville. Elmore. Gage. Jean Ecos. Fond du Lac. Woodburn. New Mexico: Phyllis Bailey. Linda Knoll. Vancouver. Mary Landis. Fort Worth. Springville. Kathy Dorman. Perlene Hoekema. Rosemary White. Sherry Masters. Patricia Mele. Dayton. Rosemarie Forcum. Barbara Shepherd. Mary Anne McWhirter. Hopedale. Marilyn Paradis. Joy Maynard. Lydia Garcia. Knoxville. Salem. Brush Prairie. Pine Grove. Chris Kohler. Darlis Wilfer. Mitchell. Margaret McNeil. Forked River. Buffalo. Guysborough. Dumont. Helen Cluts. Richland. June Sangrey. Ruth Ann Stelfox. Carpenter. Nelson. Melody Mellinger. Tunkhannock. Nancy Johnson. DiAnn Mallehan. Jan Roat. Donna Gorman. Pilger. Las Vegas. East Troy. West Bend. Central Falls. Dolores Ann Thorp. Bristol. Salt Lake City. Elmeda Johnson. Birney. San Angelo. Montana: Kerry Bouchard. Owanka. Fitchburg. New Jersey: Nancy Zimmerman. Naomi Pollard. Kristine Chayes. Grass Range. Laverne. Marty Rummel. Warren. Toano. Linda Clapp. Lucile Proctor. Arlington. Patty Kile. Beaufort. Downingtown. Katherine Moss. Burton. Guthrie. Hartland. Pleasant Hill. Dianne Bettin. Lisa Morman. Knoxville. Stillwater. Bev Spain. Deanna Richter. Grove City. Park City. Dan Quade. Nila Towler. Crossville. George. Wallkill. Reedsville. The Dalles. Thayer. Virginia Ferris. Karen Buhr. Carolyn Eastham. Georgia Hennings. San Antonio. Kelly Kirby. Brenda Read. Helen Phillips. Arapahoe. Oklahoma: Denise Vineyard. Panguitch. Gerry Beveridge. Vernonia. Linda-Ann Wargo. Marian Platt. Kingfisher. Alaina Showalter. Tennessee: Sue Ashford. Beach. Carole Finney. Mary Strickland. Krista Frank. Diane Shipley. Syracuse. Joie Youngs. Shirley Beachum. Karen Armatys. Box Elder. New Brunswick: Nancy Biddington. Edmundston. Corpus Christi. Hastings. Rapid City. Stacey Christensen. Scottsbluff. Ardyce Piehl. West Farmington. Milton-Freewater. St. Henderson. Casey Stellini. Elizabethtown. Salisbury. Amanda Dunham. New Berlin. Dotty Egge. Utah: Edie DeSpain. Winnipeg. Dodgeville. Richardton. Plymouth. Ann Nace. Cherry Valley. Massillon. Mary Lou Roberts. Sandy McKenzie. Catherine Dawe. Leesville. White Cloud. Tami Escher. Ray Hoene. Lillian Domres. North Carolina: Cindy Winter-Hartley. Mary Martin. Staten Island. Alpha Wilson. Pottstown. Chincoteague. Linda Grienke. Powell. Patte Nattrass. Margie Snodgrass. Robert Breno. Centertown. Rhododendron. Lee Center. Virginia Gentry. Puyallup. Raleigh. Lori Stefanishion. Joyce Daubert. Kim Randall. Windsor. Germantown. Milton. Lynda Byrd. Darlene Alexander. Janice Burkholder. Mary Lou Robison. Stephen Baseley. Helix. Abingdon. Riverton. Yakima. Helen Lamb. Jackie Riley. Pickton. Raton. Brookings. Tina Repak. Liberty. Peggy Tucker. New London. Pickerington. Janis Plagerman. Longview. Tioga. Laura Stoltzfus. Shellee Harrison. Elko. Chelan. Black Creek. Garrettsville. 5925 Country Lane. Betty Ruenholl. Andrea Bolden. Beverly. Clover. Demmitt. DeLois Douglas. Elkhorn. Barb Stanton. Rita Reifenstein. Cincinnati. Jackie Fremming. Hanover. Stromsburg. Stacey West-Feather. Buxton. Bristol. Barbara Birk. Scottsbluff. Plainfield. Dolores Skrout. Tina Mills. Lavonn Bormuth. Kandy Clarke. New Braunfels. Oak Creek. Shirley Kidd. Join the Team Our volunteer editors regularly share recipes. Joan Kane. NanCee Maynard. Ray. Bartlesville. Helga Schlape. Laramie. Rebecca Jones. Strum. Stockbridge. Carla Hodenfield. Grace Yaskovic. their names appear here. O’Fallon. Brenham. Gladstone. Karen Allen. Hartland. Patti Mitchell. Forestville. Hallock. France Couturier. Farson. Glenburn. Nancy Lewis. Polly Coumos. Loretta Cergol. Ray. Mogadore. Elmwood. Pearl. Lusk. Ithaca. Tijeras. Alberta: Joan Rose. Lori Couthard. Dorothy Baker. Geraldine Grisdale. Estelle Keefer. Glenda Goldade. Angela Leinenbach. Columbus. Pat Stevens. Lexington. St. Phyllis Jarman. Bridgetown. Alberta McKay. Raymond. Sandy Starks. Gay Nell Nicholas. Dorothy Showalter. Judy Schiro. West Virginia: Lori Daniels. Catherine Cremers. Katie Sloan. Kathy Anderson. Fort Worth. Keri Witte. Amherst. Beverly Stiger. Judy Parker. Marcia Severson. Judy Jungwirth. Lewistown. Westville. Shelbyville. Donna Brockett. Kathleen Fuller. Williston.” Taste of Home. Alverton. Alice Tatro. Karen Bourne. Marie Hoyer. Veneta. Towner. Rebecca Liao. Freda Becker. Waverly. Judy Katskee. Bluefield. Carolina. Shirley Engstrom. Bobbie Talbott. Starkville. New Hope. Horseheads. Marilyn Storck. Billie Jeane Garner. Mesquite. Marlene Muckenhirn. Anderson. Nevada: Karen Sikora. Tyffany Fries. Grace Dickey. Grand Junction. Gasport. Kari Rosenow. Greenwood. Ardis Rollefson. Detroit Lakes. Margaret Drye. Lyons. Marge Reimer-Toews. Amy Loeb. Dona Erhart. Sherri Ann Gentry. Ronks. Luann Carlson. Romaine Wetzel. Summerhill. Southern Pines. Marilyn Katcsmorak. Lynn Parnell. Marlene Barker. JoLynn Hill. Roswell. Jeanette Pederson. Manheim. Evart. Portland. Ray. Molly Seidel. Lusk. Claudia Meyer. Rosebury. Loop City. Salineville. Enid. Allison Park. Lisa Finnegan. Sonja Blow. Jessie Strobbe. Howell. Pat Medeiros. Paula Bass. Wetmore. Shirley Glaab. Leann Meeds. Courtland. Suffolk. Vivian Walker. Joyce Guth. Athol. Frances Boise. Millie Rogers. Kyra Pulliam. Nancy Breen. Rosalie Yopp Hylander. Grand Forks. Elkford. McComb. Amy Voights. Ponca City. Inge Schermerhorn. Michelle Wise. Pine Island. Dolores Scholz. Amy Moylan. Braham. Terra Alta. Jenece Howard. Nancy Nord. Omaha. Karren Chamberlain. Beverly Kearns. Sneads Ferry. Omaha. Olympia. Chambersburg. Debbie Clark. Gail Kuntz. Marcy Cella. Teresa Mears. Falls City. Maudie Raber. Olean. Betty Spencer. Roberta Strohmaier. Salamanca. Kintyre. Oneida. Wisconsin: Janelle Lee. Warwick. Deb Darr. Jeane Jenson. Morgantown. Jenny Hughson. Lucinda Walker. Florence Barnes. Deb Waggoner. Virginia Massey. Eastpointe. Drumheller. Apex. Byron Center. New Carlisle. Greenville. Trish Gehlhar. Carolyn Popwell. Spokane. Susan Snyder. Bethel Walters. North Richland Hills. Darla Germaux. Minnesota: Joan Taylor. plus details about you and your cooking background. Roosevelt. River Bend. Newberg. Helena. Marion. Irene Thurston. Sandy. Stongsville. Beverly Plymell. Sally Treonze. Charlotte.Tulsa. Betty Claycomb. Lois Flaten. Albuquerque. Marilu Hynes. Nebraska: Ellen Teter. Nancy Negvesky. Deborah Amrine. Berkey. Heathsville. Ann Marie Moch. Dorothy Pritchett. Aurora. Joan Hallford. Virginia Crowell. Hudson. Vancouver. Jackson Hole. Kingston. Alice Szarkiewicz. Appleton. Pierre. Greensboro Bend. Nina Hall. Archer City. Carrie Long. Woodburn. Winnipeg. Smoot. Sandra Csippan. Linda Harrington. Elizabeth Hunter. Alice Kaldahl. Marietta Slater. Baird. Barbara Talbot. Melanie Thurston. Tonya Jones. Susan Greenall. Debbie Johnson. Janice Hemond. Carol Mead. Dallas. Shirley De Lange. Patricia Axelsen. Denise Smith. Lower Burrell. Ohio: Doris Taekett. Esther Shank. Cheryl Barney. Shelby. Greenville. Hartland. Snover. Boudreau-Ouest. LaDonna Reed. Greeneville. Mississippi: Anne Glidewell. Harriet Dumas. Yvette Carozza. Buffalo. Dennis Dolan. Monahans. Newfoundland: Margot Nash. Deb Moyer. Sellersville. Ann Botten. Colleen Palmer. Paula Zsiray. Diane Turner. Shannon Burroughs-Campbell. Terry. Nixa. South Haven. Morrisville. Sigrid Hice. Susan Schneller. Wauwatosa. Perkasie. Teri Rasey-Bolf. Oxford. Debra Latta. Broadway. Marilyn Bick. Scottsbluff. Red Lion. Lisbon. Janet Brinkman. Linn Creek. Linda Miller. Ardmore. Annette Hill. Brodhead. Grafton. Austin. Orien Major. Edmond. Long Island City. Lauren Heyn. Myrtle Beach. Pelican Rapids. Washington: Bonnie Waliezer. Gail Sykora. Lebanon. Nancy Jernigan. Unionville. Grants Pass. Evelyn Hroch. Doris Jennette. Wyoming: Lulu Shuler. Seattle. Donna Rivera. Condon. Bainville. Logan. Tammy Logan. Callaway. Attica. Cokato. Martha Sue Stroud. Vermont: Patricia Le Blanc. Anne Heinonen. Amy Short. Bertie Jones. Heffley Creek. Bernie Bellin. Greensboro. Michael. Connie Johnson. Deanne McCarty. Julianne Johnson. Katie Koziolek. New Galilee. Andrea Holcomb. Virginia Breitmeyer LaPierre. Darlene Markham. South Haven. Cherie Sechrist. Jo Maasberg. Janet Loomis. Live Oak. Cosmos. Christina Till. Yellow Springs. Findlay. Denise Baumert. Dumont. Winona. Nashville. Carolyn Weinberg. Hickory. Doris Heath. Dallas. Debra Dohy. Beaver Dam. Nebraska City. Pat Waymire. McFarland. West Bend. New Cumberland. Cogan Station. Lucia Johnson. Mickey Turner. Epping. Richland. Nova Scotia: Lois Bent. Interested in joining our team of field editors? If you’re a good cook and would like to be considered. Lincoln. Columbia. Roni Goodell. Cathee Bethel. Holly Basford. Dennison. Kimberly Rice. West Chester. Seymour. Nancy Beckerbauer. Seattle. L’Anse. Terri Kearns. Luverne. Raritan. Shirley Heston. Port Murray. Delano. Hartland. Minocqua. Manitoba: Mina Dyck. Canastota. Joan Finley. Lise Thomson. Pennsylvania: Sharon Allen. Smithtown. Frances Poste. Millersburg. Carolyn Walton. Warrenton. Linda Nilsen. Alger. Holland. Cadillac. Lancaster. Kirksville. Seneca. Dee Falk. Hermann. High Point. Angie Colwell. Margaret Steacy. Stephens City. Augusta. British Columbia: Joan Baskin. Beaufort. Portland. Kentwood. Dayton. Mary Anne Thygesen. Lorraine Armstrong. Donna Higbee. Trochu. South Bend. Huber Heights. Earlene Ertelt. Renee Schwebach. Amherst. El Paso. Susan Garoutte. Susan O’Brien. Arlene Butler. Peggy Goodrich. Diane Pickel. Edgewood. Annville. Marsha Ransom. Diane Sardeson. Judy Skaar. Linda Rock. Ruth Jungbluth. Selah. Sequim. Morton. Westerville. Bobbi Miller. Dixie Lee Harmon. Ephrata. Lethbridge. Lisa Varner. Karen Jarosz. Roseau. Lacey. Rita Futral. Cherokee. Sue Gronholz. Swanzey. Penney Kester. Pat Rimmel. Newcastle. Inchelium. Cherry Valley. Penny Spearman. Susan Seymour. Ignatius. Charlene Griffin. Carolyn Allison. Michele Van Dewerker. Judy Kamalieh. Tammy Breen. Ben and Arie Coblentz. Theresa Morris. Stoneboro. Grandville. Dawn Fagerstrom. Mildred Troupe. Greenville. Honaker. Watertown. Somerville. Keller. Jeanie Jenkins. Cheryl Maczko. In turn. Ina Schmillen. Mildred Sherrer. Sharon Peterson. Beth Fugate. Bradley Moritz. Linda Thompson. Gansevoort. Bernice Morris. Linda Wilson. Cathy Longaphy. Pinedale. Eugene Presley. Cincinnati. Sasha Cummings. Marshfield. Waterloo. Sandy. Penny Sands Fersko. Deborah Maki. Kathy Petrullo. Limerick. Barbara McCalley. Durand. Kitimat. Verona Koehlmoos. Kodak. Marshelle Greenmyer-Bittner. send several of your favorite recipes. Nanaimo. Kathy Knight. Sutherlin. Incline Village. Sarah Woodruff. Warren. Magrath. Mina. Charlotte Goldberg. Massena. Honey Grove. Alice and Jake Weber. Saxton. Danielle Belanger. Ruth Smith. Gloria Warczak. cooking tips and ideas with our home-office staff. Sharon Manus. Sandra Geissel. Norwalk. Willow River. Patricia Bixby. Nancy DeMaster. Barbara Lynch. Judi Oudekerk. Logan. Joplin. Summerville. Comstock Park. Rita Christianson. Hardin. Pleasant. Jane Needham. Sharon Nichols. Franklin. Cedarburg. Kent. Lisa Feld. Pat Walter. Irene Delbaugh. Danville. Queens County. Rebecca Baird. Savannah. Suzanne Whitaker. Oregon: Christy Freeman. Granbury. Mari Anne Warren. North Dakota: Jeri Dobrowski. Irmgard Koscielniak. Truman. Carol Reed. Hollis Mattson. Vikki Rebholz. Pam Hofer. Hattiesburg. Victoria. Ray. Vera Reid. Judy Marshall. Prosperity. Betty Vondran. Doris McMahon. Carol Smith. Virginia Watson. and they receive a free subscription to Taste of Home. Mt. East Hardwick. Rochester. Doylestown. Gig Harbor. Pardeeville. Sheila Jarrells. Jackson. Marie Hattrup. Mentor. Hemingford. Franklin. Roswell. Florham Park. Rebecca Gage. Eddyville. David Klein. Ollie Jackson. Mary Kay Morris. Barb Ruis. Keytesville. Jodi Zickefoose. Jenison. Kristy Allen. LaVonne Hegland. Merle Dyck. Murfreesboro. Bonnie Hiller. Drumheller. Mt. Grand Haven. Waterford. Harmony Tardugno. Stratford. Winifred Winch. Grand Island. Patricia Burris. Geralyn Gloe. Spring Mills. Central Point. Ann Cousin. Billings. Stephanie Hanisak. Hilda Pardue. Nina Vilhauer. Denver. Julie Mosier. Calgary. Provo. Newport. Somerset. Barbara Wellnitz. Judy Wilhelm. Judy Losecco. Nelson. Louisville. Rita Leonard. Dalhart. Sue Broyles. Tiverton. Gordonville. Pottstown. Joan Schroeder. Laura Nickles. Ford City. Ypsilanti. Genoa. Tualatin. Carrie Sherrill. Trinity. Darlene Brenden. Helen Hassler. Tacoma. Brookfield. Mohnton. Cincinnati. Suzanne Veverka. Doris Sather. Fairview. Allentown. South Dakota: Joan Antonen. Carol Beyerl. Wall. Shonie Castaneda. Monroeville. Marie Forte. Ruth Stoops. Nekoosa. Sandra Johnson. Beth Ask. Lowell. Anoka. Goodhue. Wills Point. Lebanon. Columbia Falls. Lisa Thomsen. Racine. Lesage. Sioux Falls. Sarah Goetz. Catherine Hayes. Bonnie Myers. Missouri: Barbara Lovercamp. Maxine Smith. Claudia Grier. Wendy Dowling. Geneva. Arlene Zerbst. Gloria Valdez. Rhode Island: Julie Davis. Ruth Peterson. Roxy Wilfahrt. Vernon Center. Coldbrook. Perrysville. Dala Johnson. Elaine Anderson. Heathsville. Lois Fetting. Evans City. North Versailles. Marilyn Hodenfield. Winnipeg. Kathy Scott. Connie Tiesenhausen. Sharon Merchant.Our Field Editors: (continued from page 63) acle. Lucille Taylor. Mary Steiner. Heidi Quinn. Brunswick. Patricia Aurand. Kamloops. Debbie Mace. Myerstown. Virginia: Margaret Wagner Allen. Lynden. St. Tonasket. Cheryl Neale. Ponca City. Hattiesburg. Connie Simon. Betty Heinold. Lu Ann Kessi. Pleasanton. Kim Wallace. Dillon. Pamela Huntley. Patricia Crandall. Mark Trinklein. Lowell. McKees Rocks. Columbia. Georgetown. Le Roy. Laurel. Laramie. Doris Galleske. Burns Lake. Tracy Weber. Jeanne Brady. Leigh Moore. Charleston. Ashby. Gaffney. Marcia Nelson. Carol Strong Battle. Hinton.
Good luck! Winners Listed On-Line From those who correctly identified the toothpick’s location last time. Lynne Wilhelm. Lois Taylor Caron.com.Ontario: Joannah Jarman.Share an anecdote about the fun you had locating it. Elda Hall.We’ve concealed it elsewhere. Ottawa. Buy The Taste of Home Baking Book now for your cooking library or for a gift. Pat Roberts. the first 25 winners will receive a copy of The Taste of Home Baking Book (see it at left). com. Mary Ellen Agnew.ShopTasteofHome. and it could be a different color or size.tasteofhome. several thought it was on the front cover and still others were sure it was tucked on the side of a fork. Oro Station. some readers said they found Ted’s toothpick in the Aug/Sept issue on the Candy Land Cake (back cover). 100 Prizes Include Baking Book This time. Seventy-five more winners will receive our Best of Country Chicken cookbook.” wrote Judy Struven of Rockford. Greendale WI 53129. you have an equal opportunity to win. Pointe Claire. Peggy Gwillim. five lucky readers won a cordless warming tray from Toastess International and 95 more received our Best of Country Appetizers cookbook.” Yes. Don’t wait to win. Martensville. go to www. Saskatchewan: Betty Abrey. It resembles a real-life flat toothpick and looks like this… Glorious New Baking Book! Each of the 25 Grand Prize winners in our toothpick contest will receive a copy of The Taste of Home Baking Book from www. Find it wherever books are sold or at www. com and click on the “Ted’s Toothpick” link. Hope. brownies. Plus. Quebec: Anne MacWhirter. Where Was That Toothpick? In the Aug/Sept issue. Linda Johnson. mail a postcard or note saying. Kitchener. Powassan. Swastika.including the one you’re reading right now. Ted’s Toothpick Contest Berries Cleverly Conceal Toothpick Find the hidden toothpick. Regina. Joanne Shewchuk. pies. In fact. Jerseyville. Melfort. Nancy Coughlin.We’ll conduct the drawing in November. Grand Valley. Raymonde Bourgeois. Janis Plourde. Margaret Clark. If you find the toothpick and want to enter our contest. address and phone number (required) printed on it to:“Attn. Exeter. Norma Harder. Whether you enter on-line or through the mail. Diana Frizzle. It may be anywhere—tucked into a photo or stuck in a drawing…in a margin…even used as an exclamation point at the end of a headline. Murray Harbour. Unfortunately. Strasbourg. this fantastic collection features more than 725 of our readers’ mostprized recipes for every kind of dessert you can imagine. Elmvale. Charlottetown. Wendy Masters.ShopTasteofHome.com . go to www. New York correctly replied. Suggested retail price is $29. The first entries received are not necessarily the winners.com. Prince Edward Island: Connie Sanders. 5925 Country Lane. Carol Funk. our little game of hiding a drawing of a toothpick in each issue can be a tad challenging. Every treat has been tasted and reviewed.if you wish. Kathy Wakefield.99. Please do not include subscription checks or change-of-address notes with your mailed-in entry. my husband finally found it for me. Peterborough. Illinois. “I must say this was the hardest to find. Nancy Horsburgh. If you’re new to Taste of Home.tasteofhome. Sarah Weber. Almonte. West Hill. Belle River. Where Did It Land? A drawing of a toothpick is hidden somewhere in every copy of each issue. With 13 comprehensive chapters.A tasket. including cookies. find an in-depth quick-reference section with tips and techniques to make baking a cinch. Cookstown. Richard. Or. Dundalk.Ted’s not very good at finding his toothpick…so he counts on Taste of Home subscribers to help him out. St. then draw the prize-winners’ names at random. This was a tough one. Imperial. Linda Russell. ? 65 www.“I found Ted’s toothpick on page ___” with your name. The truth is:“A tisket.Ted’s toothpick is on page 52 on the raspberry basket!” as Helene Izzett of Oswego. quick breads and more. Nancy Bergeron. so you need not use express delivery. here’s the story behind our contest: Ted is an imaginary character who accidentally drops his toothpick after sampling one of the dishes in each issue. Happy baking! The toothpick above is just an example—not the one hidden for this issue’s contest. Tammy Clements. Many of you noted that the raspberry basket did a razzle-dazzle job hiding the pick. Smooth Rock Falls. Everett.Toothpick. See p. Janet Tigchelaar. Knowlton. “After searching for an hour. Rosetown.” Taste of Home. cakes. 675 color photos and over 150 tips. Benedict. Val Lefebvre. 57 for more details. For a list of winners. it was hidden on the raspberry basket on page 52. Donna Klein Gebbinck. Del Mason.tasteofhome. and you could win! We admit it.We combine all entries (on-line and mail).
18 and 47. This fun and colorful haunted-house cake was created by Sherri Frohlich of Benton. For the legs. I iced the pumpkins with orange buttercream frosting. 5. 10. detailed “faces” with black. brown and white frosting. joining them with buttercream frosting. I piped on the leaf borders and vines with green buttercream frosting. 66 Taste of Home • October/November 2007 . Have fun with this one! —Katja Warner Port St. Ohio Straight from the Patch Love spice cakes? Well. Sherri’s masterpiece used seven vibrant frosting colors with decorating tips #3. Centerville. 12-inch and 14-inch pans. Finally. here’s one that’s as spicy as it is cute! I baked a pumpkin spice cake in two half-sphere pans. After rounding the edges. Send recipes and photos to “Halloween Fare” following Contributor Guidelines on page 62. Lucie. 8inch. 10-inch. Stacking Pumpkins These jolly jack-o’-lanterns fed approximately 200 guests! I baked two-layer cakes in 6-inch. Arkansas. Accented with acorns and silk leaves. and airbrushed orange and brown highlights. Spooky Spider I made this creepy. and sculpted grooves in each.Then I covered the spider with “hair” by piping black frosting through a hair tip.“Blood”(red decorating gel) drips from the fangs on its menacing face. New Hampshire Hungry Haunting. brushed with decorating gel for a glossy look. The stem is formed of brown fondant. After chilling the cake until firm. among the outstanding entries in our “Creative Cakes” contest. forming a pumpkin shape. I piped melted candy coating in “L” shapes on waxed paper.F U N C A K E S Get into the Halloween “spirit” with one of these spooktacular treats. It was a big hit! The spider’s head and body were baked in small and medium half-sphere cake pans and covered with melted black candy coating. Once they hardened. my tower of pumpkins was an eye-catcher! —Sue Tickel.I poked the legs into the body and secured them with icing. crawly cake (above) for my stepson’s Halloween bash. —Christina Winslow West Chesterfield. Please share fun Halloween foods—sweet or savory—from your Halloween festivities. Florida PEEKING GHOSTS.I used a serrated knife to carve indents from the top to the bottom of the cake. and frosted it orange.
55 ✔ Tex-Mex Pork Chops. 21 Sausage-Stuffed Pumpkins. 47 Smoky Jalapenos. 10 Turkey with Sausage-Corn Bread Stuffing. 35 Spice Cake.com 67 . 41 BEVERAGES Mulled Cider. 33 Cranberry Walnut Tart. 20 APPETIZERS & SNACKS Baked Brie with Roasted Garlic. 31 Soft Breadsticks. 37 Special Banana Nut Bread. 27 CONDIMENTS Fruity Cranberry Chutney. 6 DESSERTS Cakes & Tortes Blue-Ribbon Peanut Butter Torte. 58 Turkey Breast with Vegetables. 46 Cascading Fruit Centerpiece. 19 Seafood Au Gratin. 18 Cookies & Bars A Flock of Turkeys. 17 Roasted Pumpkin Seeds. 29 Iced Pumpkin Cookies. 48 Goblin Gorp. 37 Hazelnut-Espresso Sandwich Cookies.tasteofhome. 41 Golden Harvest Potato Bake. 13 SOUPS. 29 ✔ Pumpkin Pie Custard.Index 58 •October/November 2007 ✔ Boneyard Cookies. 11 Rice-Stuffed Acorn Squash. 29 Christmas Morning Croissants. 6 Thanksgiving Gravy. 10 MAIN DISHES Apple-Raisin Pork Chops. 31 Frosted Chocolate Chip Brownies. 20 White Chocolate Pumpkin Cheesecake. 55 ✔ Romano Chicken Supreme. 47 Trick-or-Treat Turnovers. 11 Sweet Pepper Venison Stir-Fry. 37 Corn Tortilla Chicken Lasagna. 27 Hard Sauce. 47 Sledding Teddies. 8 Pies & Tarts Caramel-Pecan Apple Pie. 33 ✔ Stuffed Flank Steak. 41 Simple Sausage Lasagna. 35 Classic Turkey Tetrazzini. 21 Zippy Chicken Mushroom Soup. MUFFINS & ROLLS Cream Cheese Carrot Muffins. 9 Fruit ’n’ Nut Stollen. 18 Chocolate Pecan Bars. 37 ✔ Zucchini Bean Salad. 60 Elegant Chocolate Torte. 7 SALADS & DRESSINGS Dutch Apple Salad. 17 BREADS. 8 Baked Vegetable Medley. 35 Wicked Witch Cupcakes. 12 Dilly Zucchini Dip. 11 Onion Beet Salad. 20 BREAKFAST Black Raspberry Bubble Ring. 59 SIDE DISHES ✔ Applesauce-Berry Gelatin Mold. 68 Miscellaneous Chocolate-Covered Cheesecake Squares. 33 ✔ Roasted Vegetable Chili. 31 Vanilla Cinnamon Rolls. 35 Green Apple Spinach Salad. 48 ✔ Freezer Crescent Rolls. 15 Peanut Butter Popcorn Balls. STEWS & CHILI ✔ Apple Pumpkin Soup. 31 Caramel-Pecan Cheesecake Pie. 17 Pumpkin Cheese Ball. 7 ✔ Maple Butternut Squash. 39 Honey-Glazed Spiral Ham. 27 Sweet Potato Bread. 45 Chili Cheddar Penne. 17 Warm Ham ’n’ Cheese Spread. 9 Golden Squash Soup. 39 ✔ Recipe includes Nutrition Facts www. 41 ✔ Saucy Sprouts and Oranges. 33 Buttered Poppy Seed Noodles. 39 Roasted Pheasants with Oyster Stuffing. 17 Hot Cheddar-Mushroom Spread. 29 Festive White Chocolate Cheesecake. 8 Broccoli with Mustard Sauce. 58 Company Corn. 27 Nantucket Cranberry Tart. 39 Peppery Vegetable Salad. 19 Shrimp Toast Cups. 7 Green Beans Supreme.
logs. combine frosting ingredients. as we test reader favorites. balls. It’s okay to take a peek… ❤ Our holiday issue wouldn’t be complete without Christmas cookies! Each year. balls. Combine the flour. per batch + standing “I’ve been making these special holiday cookies at Christmastime for almost 30 years. Watch for it soon! . Do not attach 1-1/2-in. “They take a while but are worth it.” says Linda Nealley of Newburgh. eight 3/4-in. thickness. attach big logs in front of bears and small logs on top. Expect a lineup of dazzling desserts—including a wonderful cake decorated with festive touches. Position bears and logs on two ungreased baking sheets as for the big bears. balls for heads. logs for arms and 1/4-in. Let stand until set. balls for ears. sixteen 1/4in. balls. let stand for 10 minutes. For sleds. Add chocolate chips on each paw and on heads for eyes. x 1/2-in. sandwiches. flatten to 1/2-in. logs for legs. Trim bear bodies so the bottom edge is flat. Attach two 1-3/4-in. For big bears. logs. cinnamon. shape the remaining dough into eight 1-in. sixteen 1/4-in. place the 1-1/4-in. baking soda and cloves. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely. place separately on baking sheets. For bodies. balls on three ungreased baking sheets. logs and sixteen 1-in. brown sugar and molasses over medium heat until sugar is dissolved. attach red-hots to big bears and hearts to small bears with a dab of frosting. soups.” 1 cup butter. because the teddy bears are so cute and taste delicious. In a small mixing bowl. Maine.Sweeties On the Slope Sledding Teddies ❧ PREP: 3 hours + chilling ❧ BAKE: 15 min. Pour into a large mixing bowl. sixteen 1-1/4-in. ginger. x 3/8-in. flatten to 1/2-in. x 3/8-in. For noses. sixteen 1-3/4-in. ❤Also. Position the 1-in. ❤ Since it will soon be time to ring in 2008. Attach small bears in front of big bears. we marvel that there are still more outstanding cookies to showcase. balls. ❤ The sweets won’t end there. x 1/2-in. thickness. Bake small bears and logs at 325° for 1113 minutes. For small bears. use frosting to attach two candy canes to the bottom of each graham cracker. Next Issue’s Menu… Recipes flavored with “comfort and joy” will be beautifully wrapped for your cooking pleasure in Taste of Home for Dec/Jan ’08. we’ve planned a New Year’s Eve party featuring an array of easy-to-prepare appetizers and snacks for merry munching. let stand until set. and big bears and logs for 1416 minutes or until set. Beat in egg and vanilla. eight 1-in. Yield: 8 servings. add chocolate chips. Using frosting. ❤ Award-winning turkey recipes from our contest include casseroles. salads and other delectable ways to use the leftovers from your holiday bird. Set remaining dough aside. cook the butter. Cover and refrigerate for 4 hours or overnight.the Dec/Jan ’08 issue will include a toast to eggnog…fun fondues for football fans…savory roasts…and many more goodies for your season’s eating. For legs. gradually add to butter mixture and mix well. balls. shape the dough into eight 1-1/4-in. attach a big bear to the back end of each sled. cubed 2/3 cup packed brown sugar 2/3 cup molasses 1 egg 1-1/2 teaspoons vanilla extract 4 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 3/4 teaspoon ground cloves 2 tablespoons miniature semisweet chocolate chips FROSTING: 1/2 cup shortening 2-1/2 cups confectioners’ sugar 2 tablespoons milk 1/2 teaspoon vanilla extract SLEDS: 16 candy canes (about 5-1/4 inches) 8 whole graham crackers 8 red-hot candies 8 cake decorator hearts In a small saucepan. logs and sixteen 1-1/2-in. balls.