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seasonal
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Start the day
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breakfast
Sandwich
PLUS:
17
LIGHT
RECIPES
cover_F0905COVAF.qxd.spec 7/21/05 11:34 PM Page 1
Introducing easy- to-assemble furniture for every
room of your home, from Martha Stewart Everyday.
®
Now, creating a stylish home is easier than ever. Our new Everyday
Rooms

collection features 20 pieces of beautiful, functional, affordable
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LIFE GETS BETTER EVERY DAY

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ONLY AT
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AD_16_MSE_EDF.RTA.qxd 5/13/05 9:05 AM Page 2
Introducing easy- to-assemble furniture for every
room of your home, from Martha Stewart Everyday.
®
Now, creating a stylish home is easier than ever. Our new Everyday
Rooms

collection features 20 pieces of beautiful, functional, affordable
furniture you can bring home today and assemble yourself. Inspired
by classic American styles and designed to work together, our new
furniture also makes decorating a breeze. And high-quality materials
with thoughtfully designed features mean that you can enjoy it for
years to come. At last, easy-to-assemble furniture isalsoeasy to love.
LIFE GETS BETTER EVERY DAY

How to make a
beautiful bedroom
with just 4 boxes.
ONLY AT
adver t i sement
©
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AD_16_MSE_EDF.RTA.qxd 5/13/05 9:05 AM Page 2
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EdF TOC Template 12.7.04
contents
september 2005
S
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2
5
Dinner together:
how to make
everyone happy
at mealtime
seasonal
desserts the
whole family
will enjoy
Start the day
with a healthy
breakfast
Sandwich
PLUS:
17
LIGHT
RECIPES
EVERYDAY FOOD
80 68
great grains
Warm Quinoa, Spinach,
and Shiitake Salad 82
Chicken and
Brown Rice 87
Barley Risotto
with Corn and Basil 88
Pork Chops
with Bulgur Stuffing 91
dinner
together
Sloppy Joes 70
Crispy Coconut
Shrimp 73
Creamy Pasta
with Peas 74
Breaded Chicken
Cutlets 79
li ght reci pe
✱ low-carb reci pe
ON THE COVER
Caramelized Apple Tart 117
I N THI S I SSUE
Photographs by Amy Neunsinger
Food styling by Cyd Raftus McDowell
MM
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MORE RECIPES AND
FEATURES ON NEXT PAGE
>>
92 108 102
sunday
dinner
Chicken Potpie
with Green Beans
and Squash 96
Boston Lettuce with
Shaved Parmesan 99 ✱
Lemon Pudding 100
on the side
Steamed Broccoli with
Lime Dressing 104 ✱
Corn Cobs
with Cheddar Butter 105
Orange-Glazed
Carrots 106
Quick Pickled
Cucumbers 107 ✱
skillet
desserts
Blackberry
Cornmeal Cake 110
Sautéed Peaches 111
Chocolate-Pecan
Pancakes 113
Caramelized
Apple Tart 117
toc_F0905TOCAf.qxd.spec 7/20/05 08:39 PM Page 3
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EdF TOC Template 12.7.04
contents
september 2005
EVERYDAY FOOD
in each issue
RECIPE INDEX 6
A MESSAGE
FROM THE KITCHEN 8
HEALTHY START
Breakfast Sandwich 13
COOKING FOR ONE 20
Tortilla Soup 22
ZAP IT:
IN THE MICROWAVE 30
Stuffed
Turkey Breast 31
FREEZE IT 32
Basil Pesto 34
Pesto Pizzas 36
Chicken Fettuccine with
Pesto Cream Sauce 37
WINE BASICS:
WINEGLASSES 40
FOOD FACTS:
MOZZARELLA 42
Mozzarella, Tomato, and
Basil Salad 45 ✱
SPICE RACK:
DRIED THYME 48
LUNCHBOX
Chopped Salad 50 ✱
AFTER-SCHOOL SNACK
Pineapple Pops 52
IN SEASON: ZUCCHINI 54
Sautéed Zucchini,
Peppers, and
Tomatoes 56
Roasted Salmon
with Zucchini, Lemon,
and Dill 57 ✱
Zucchini-Scallion
Fritters 60
Curried Zucchini
Soup 60
Zucchini-Parmesan
Loaf 63
HAVE YOU TRIED?
MANGO CHUTNEY 118
Chicken Satay
with Peanut-Chutney
Sauce 123 ✱
Chutney Mayonnaise 124
Chutney Mustard 124
Egg Salad with Chutney
Mayonnaise 126
Bacon-Cheddar
Melts with Chutney
Mustard 126
NUTRITIONAL INDEX 128
EVERYDAY PANTRY 130
TV PROGRAM GUIDE 132
COOKIE JAR
Almond Graham
Squares 136
14
li ght reci pe
✱ low-carb reci pe
reader recipes
SWEET FAVORITES 14
Chocolate Layer Cake 16
FROM YOUR KITCHEN 18
Pork Tenderloin
with Rosemary 19 ✱
tools &
techniques
HOW-TO: ROASTED
TOMATO SAUCE 26
Spaghetti with Roasted
Tomato Sauce 28
MUST-HAVE:
SERRATED KNIFE 38
KITCHEN TIP:
DRY YOUR OWN HERBS 46
COOK’S GUIDE 64
toc_F0905TOCAf.qxd.spec 7/20/05 08:40 PM Page 4
For recipes like Garlic Herb Chicken,
visit mrsdash.com.
Sauté chicken breasts coated with one capful of Mrs. Dash
®
Garlic & Herb until fully cooked.
Set aside, then combine mustard and lemon juice to the remaining spices in skillet, stirring
until hot. Serve over chicken to make a simply mouth-watering, yet better for you meal.
Because each of the 12 seasoning blends is made with 14 natural herbs and spices so you can
have the bold taste you love minus the salt and MSG you’re looking to do without.
Salt~Free. Flavor~Full.
©
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One night with you and
I’ll never be the same,

whispered the chicken.
“Why stop at one night?”
smiled Mrs. Dash.
DESSERTS
Almond Graham
Squares . . . . . . . . . . . . . . . . . 136
Blackberry
Cornmeal Cake . . . . . . . . . 110
Caramelized
Apple Tart . . . . . . . . . . . . . . . 117
Chocolate Layer Cake . . . . 16
Chocolate-Pecan
Pancakes . . . . . . . . . . . . . . . . 113
Lemon Pudding . . . . . . . . . 100
Sautéed Peaches . . . . . 111
MISCELLANEOUS
Barley Risotto
with Corn and Basil . . . 88
Basil Pesto. . . . . . . . . . . . . . . . 34
Breakfast Sandwich . . . 13
Chutney Mayonnaise . . . 124
Chutney Mustard . . . . . . . 124
Egg Salad with Chutney
Mayonnaise. . . . . . . . . . . . . 126
Pineapple Pops . . . . . . . . 52
Roasted Tomato Sauce. . . 26
Zucchini-Parmesan
Loaf . . . . . . . . . . . . . . . . . . . . . . . 63
6
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EdF Recipe Index Template 12/6/04
SOUPS
Curried
Zucchini Soup . . . . . . . . . 60
Tortilla Soup . . . . . . . . . . . 22
SALADS
Boston Lettuce with
Shaved Parmesan ✱ . . . . 99
Chopped Salad ✱ . . . . . . . . 50
Mozzarella, Tomato, and
Basil Salad ✱ . . . . . . . . . . . . . 45
Warm Quinoa, Spinach,
and Shiitake Salad . . . . . . . 82
PASTA
Chicken Fettuccine with
Pesto Cream Sauce . . . . . . 37
Creamy Pasta with Peas . . 74
Spaghetti with Roasted
Tomato Sauce . . . . . . . . . 28
FISH AND SHELLFISH
Crispy Coconut Shrimp. . . 73
Roasted Salmon
with Zucchini,
Lemon, and Dill ✱ . . . . . . . . 57
MEAT
Bacon-Cheddar Melts with
Chutney Mustard . . . . 126
Pork Chops with
Bulgur Stuffing . . . . . . . . . . . 91
Pork Tenderloin
with Rosemary ✱. . . . . . . 19
Sloppy Joes . . . . . . . . . . . . . . 70
POULTRY
Breaded
Chicken Cutlets . . . . . . . . . . 79
Chicken and
Brown Rice . . . . . . . . . . . . . . . 87
Chicken Fettuccine with
Pesto Cream Sauce . . . . . . 37
Chicken Potpie
with Green Beans
and Squash. . . . . . . . . . . . . . . 96
Chicken Satay
with Peanut-Chutney
Sauce ✱. . . . . . . . . . . . . . . 123
Stuffed Turkey Breast . . 31
Tortilla Soup . . . . . . . . . . . 22
VEGETARIAN
MAIN DISHES
Pesto Pizzas . . . . . . . . . . . 36
Spaghetti with Roasted
Tomato Sauce . . . . . . . . . 28
Warm Quinoa, Spinach,
and Shiitake Salad . . . . . . . 82
SIDE DISHES
Corn Cobs with
Cheddar Butter . . . . . . . . . 105
Orange-Glazed
Carrots . . . . . . . . . . . . . . . 106
Quick Pickled
Cucumbers ✱ . . . . . . . . . 107
Sautéed Zucchini,
Peppers,
and Tomatoes . . . . . . . . . 56
Steamed Broccoli with
Lime Dressing ✱. . . . . . 104
Zucchini-Scallion
Fritters . . . . . . . . . . . . . . . . . . . 60
recipe index
september 2005
LI GHT
RECI PE
✱ LOW- CARB
RECI PE
F0905INDA6 7/20/05 05:40 PM Page 6
I am now
impervious to your power,
big bad burrito.
Santa Fe Style Rice and Beans. Now with a bigger, bolder flavor.
Prepared with green chiles, zesty cheddar cheese and a hint of
cilantro, it’s full of south of the border spiciness. And with a
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value of 6, you know you’re eating smart. So adios
temptation. Now there’s something better.
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eatyourbest.com
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WEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC and is used under license.
WEIGHT WATCHERS for services and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license.
© H. J. Heinz Company, L. P. 2005. All rights reserved.
WW_SantaFe_EvryDyFods.qxd 7/22/05 2:41 PM Page 1
8
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EdF Editor’s Letter Template 12/6/04
If you’re like me, making the most of the last days—and
flavors—of summer is on your mind. So you’ll find
sweet corn on the cob (page 105) and fresh blackberries
in a skillet cake (page 110), as well as green beans and
yellow squash in a chicken potpie (page 96). Even better,
we’ve got recipes for a smoky tomato sauce (page 27)
and vibrant basil pesto (page 34), both of which can be
frozen for later and then added to pasta, pizza, and
many other dishes. Their taste will warm up the coolest
of nights. And while fall may mean the return to a
more hectic lifestyle, you and the kids can still enjoy
dinner together (page 68); we’ll show you how to cook
once for the whole family to everyone’s liking.
food edi tor
a message
fromthe kitchen
editorletter_F0905LETAf.qx.spec 7/16/05 1:30 AM Page 6
Title: Good things come to those who wait exactly
90 seconds.
Space/Color: Full Page/4C
Bleed Size: 5-5/8" x 7-3/4"
Trim Size: 5" x 7-3/8"
Live Size: 4-1/2" x 6-5/8"
Media: TV Guide, Everyday Food
Creative Director: Susan Bertocchi
Art Director: Steve Drifka
Copywriter: Greg Oreskovich
Print Producer: Erika Pflederer
Project Manager: Amy Kubala
Art Buyer: Suzanne Koller
Keyliner: Matt Rodgers
PCWRPR52039B PepsiCo/Roni Express
Billing #: PCWRPR P50112 Supplier #: Seven - 51548 Retoucher: Seven
Add nothing. Microwave for 90 seconds.
For a savory, delicious side dish that’s
always right on time.
New Rice-A-Roni Express.
Good and Fast.
©2005 Golden Grain Company
NOW GOOD THINGS COME TO THOSE
WHO WAIT EXACTLY 90 SECONDS.
NOW GOOD THINGS COME TO THOSE
WHO WAIT EXACTLY 90 SECONDS.
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EdF Masthead Template 1/9/04
Advertising Offices: New York: 11 West 42nd Street, New York, NY 10036 (212-827-
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Please write to Letters Department, Everyday Food, 11 West 42nd Street,
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Martha Stewart Living Omnimedia, Inc. All rights reserved. All projects described
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of Martha Stewart Living Omnimedia, Inc. PRINTED IN THE U.S.A.
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masthead_F0905MSTAf.qxd.spec 7/19/05 06:53 PM Page 10
log on
When you submit a recipe, please include
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Sorry, we cannot reply to or return submis-
si ons, but readers wi l l be noti fi ed i f thei r
recipes are used. Swap only your personal
recipes and not recipes that are someone
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everydayfoodmag.com
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Get a free preview issue, order a one-year subscription
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EdF Log On Template 12/7/04
logon_F0905WEBAf.qxd.spec 7/19/05 05:40 PM Page 11
®
®
HEALTHY GUMS. HEALTHY LIFE.
© 2004 Sunstar Butler R04272
Research now shows that heart disease, diabetes,
and osteoporosis are potentially linked to severe gum
disease. Good oral health starts with the GUM
®
3-Step


System of brushing, flossing, and customizing your oral care
regimen. Leave it to GUM
®
to lead you to a healthy mouth.
And a healthy body.
STAY F I T.

Everyday Food
13
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EdF Template 12/7/04r
healthy start
breakfast sandwich
1 Preheat oven (or toaster oven)
to 400°. Split 1 whole-wheat
English muffin; toast directly on
oven rack. Transfer to a rimmed
baking sheet (or toaster-oven tray).
Spread muffin halves with ˙table-
spoon butter.
note
Instead of butter, you can spread the
muffins with Dijon or grainy mustard;
you can also use other types of cheese,
such as provolone or cheddar.
2 Layer bottom half with 2 slices
Canadian bacon, 1 or 2 slices Swiss
cheese, and 1 slice tomato; sprinkle
with coarse salt and ground
pepper. Return to oven; bake until
cheese has melted, about 5 min-
utes. Top with other muffin half.
per serving: 368 calories; 18 grams fat;
22.7 grams protein; 30.9 grams carbohydrates;
5 grams fiber
serves 1

prep ti me: 1 0 Mi nutes

total ti me: 1 0 mi nutes
healthystart_F0905HTHAf.qx.spec 7/13/05 11:03 PM Page 13
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sweet favorites
reader recipe This section features dishes from our
readers. We invite you to send your favorite recipes and
cooking tips for possible publication in an upcoming issue.
Mail your favorite recipes and cooking tips to Sweet Favorites, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to sweetfavorites@marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.
EdF Template 12/7/04r
chocolate layer cake
see reci pe, page 16 >>
sweetfavorite_F0905FAVAf.spec 7/14/05 11:22 PM Page 14
Just add water.
(new filter)
See what you
,
re missing. Introducing the new Brita
®
Aquaview water filter. The
only filter that has a window so you can see what it takes out
*
of your water. And a lid,
so you don’t have to. Get proof your water is cleaner with the new Brita Aquaview filter.
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D D B S A N F R A N C I S C O
FILE NAME SEE WHAT YOUR NOT TAKING IN UNIT
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©
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16
EdF Template 12/7/04r
serves 1 0

prep ti me: 45 mi nutes

total ti me: 2 hours
A cup of freshly brewed coffee is added to the batter, but you won’t taste it in
the finished cake; the coffee is there to intensify the flavor of the chocolate.
MM
sweet favori tes
for the cake:
˙ cup (1 stick) unsalted butter,
cut into small pieces,
plus more for pans
4 ounces unsweetened
chocolate, chopped
2 cups granulated sugar
1˙ cups all-purpose flour
(spooned and leveled)
ƒ teaspoon baking soda
˙ teaspoon salt
˙ cup sour cream
2 large eggs
1 cup strong coffee, cooled
for the frosting (opposite):
1 package (12 ounces)
semisweet chocolate chips
(2 cups)
6 tablespoons unsalted butter,
cut into small pieces
1 teaspoon vanilla extract
˙ teaspoon salt
2˙ cups confectioners’ sugar
π cup milk
1 Make cake: Preheat oven to 350°.
Butter two 8-inch round cake pans.
Line bottom of pans with parchment-
paper rounds; butter parchment.
Set pans aside.
2 Heat butter and chocolate in a
bowl set over (not in) a pan of sim-
mering water, stirring occasionally,
until almost melted. Remove from
heat; stir until completely melted.
3 In a medium bowl, whisk together
granulated sugar, flour, baking soda,
and salt. In a large bowl, combine
sour cream and eggs; whisk in coffee.
Gradually add dry ingredients then
chocolate mixture, stirring until just
combined. Divide batter equally
among prepared pans.
4 Place pans on same rack in oven;
bake, rotating pans halfway through,
until a toothpick inserted in the
center comes out with a few moist
crumbs attached, 30to 35 minutes.
Cool in pans 10 minutes; run a knife
along edge of cakes, then invert onto
a wire rack to cool completely before
spreading with chocolate frosting.
From Cynthia Avice, Lusby, Maryland
chocolate layer cake << see photo, page 14
sweetfavorite_F0905FAVAf.spec 7/14/05 11:22 PM Page 16
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EdF Template 12/7/04r
chocolate Frosti ng
1 Make frosting: Heat chocolate
and butter in a mixer bowl set over
(not in) a pan of simmering water,
stirring occasionally, until almost
melted. Remove from heat; stir
until completely melted.
2 With mixer on low speed,
add vanilla and salt. Gradually add
confectioners’ sugar and milk
in alternating batches; beat until
smooth. Let stand 5 minutes.
3 Frost cake: Place a cake layer,
bottom side up, on a serving plate
(tuck strips of waxed or parch-
ment paper under edge of cake);
spread about ƒ cup frosting
over the top. Place the other cake
layer on top; cover assembled
cake with remaining frosting.
sweetfavorite_F0905FAVAf.spec 7/14/05 11:23 PM Page 17
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from your kitchen
reader recipe We invite you to send your
favorite recipes and cooking tips for possible
publication in an upcoming issue.
Mail your favorite recipes and cooking tips to From Your Kitchen, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to fromyourkitchen@marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.
EdF Template 12/7/04r
MM
fromyourkitchn_F0905FYKAf..spec 7/14/05 11:16 PM Page 18
19
serves 6

prep ti me: 20 mi nutes

total ti me: 40 mi nutes
This recipe calls for Madeira, a fortified wine from Portugal often used in cooking;
dry sherry is a good substitute, or you can use chicken broth instead.
3 tablespoons butter, melted
1 tablespoon olive oil
3 garlic cloves, minced
1˙ teaspoons dried rosemary,
crumbled
coarse salt and ground pepper
2 small red onions,
halved and cut lengthwise
into ˙-inch slices (2 cups)
2 pork tenderloins
(ƒto 1 pound each)
2 teaspoons all-purpose flour
© cup Madeira
1 Preheat oven to 450°. In a small
bowl, stir together 1 tablespoon
butter, oil, garlic, rosemary, 1 teaspoon
salt, and ©teaspoon pepper.
2 In a small, shallow roasting pan,
toss onions with half the butter
mixture; push to sides; place pork
in center. Rub remaining butter
mixture over pork. Roast 10minutes.
3 Heat broiler; set rack 4inches from
heat. Broil until pork registers 155° on
an instant-read thermometer,
10 minutes. Remove pork from pan.
4 Whisk flour and remaining 2 table-
spoons butter in a small bowl;
set aside. Place roasting pan with
onions over medium-high heat.
Add ƒcup water; bring to a boil,
stirring to loosen any browned
bits. Add Madeira and flour mixture.
Cook sauce, stirring, until slightly
thickened, 3 to 5 minutes.
5 Slice pork ©inch thick, and divide
among plates; spoon sauce on top.
✱per serving: 255 calories; 12.5 grams fat;
26.8 grams protein; 5.1 grams carbohydrates;
0.5 gram fiber
From Ann Playe, Northampton, Massachusetts
pork tenderloin with rosemary
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EdF Template 12/7/04r
note
You could serve the pork
with mashed potatoes, brown
rice, or a green vegetable.
fromyourkitchn_F0905FYKAf..spec 7/14/05 11:18 PM Page 19
20
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EdF Template 12/7/04r
cooking for one
tortilla soup This one-pot dish is easy
to prepare. Make it up to a day ahead
(without the chips), then reheat and finish
just before serving. see reci pe, page 22 >>
cookingforone_F0905CFOAf.q .sp 7/16/05 1:26 AM Page 20
www.muirglen.com
The pick of picky chefs.
There’s nothing like the sun-sweetened, vine-ripened taste of Muir Glen
®
organic tomatoes,
and discriminating chefs know it. Picked at the peak of perfection, they make any recipe a creation to savor.
Find Muir Glen in natural food stores and select grocery stores everywhere.
©

2
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CF_4005_Organic Tom_EF.indd 1 6/10/05 11:46:14 AM
22
cooki ng for one
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EdF Template 12/7/04r
serves 1

prep ti me: 25 mi nutes

total ti me: 35 mi nutes
The recipe can be doubled for two main courses (or four appetizer portions). Start
the meal with chips and guacamole, or finish with a lettuce and avocado salad.
tortilla soup << see photo, page 20
1 In a small saucepan, bring 2˙
cups water to a boil. Add chicken,
garlic, jalapeño, coriander, and
half the scallions; season with salt
and pepper. Reduce to a simmer;
cover, and cook until chicken is
tender and opaque throughout,
about 15 minutes.
2 Remove chicken; when cool
enough to handle, shred or thinly
slice. Return to pan; stir in toma-
toes and corn. Cook until heated
through, about 3 minutes more.
3 Add lime juice and half the
tortilla chips; stir to combine.
Garnish with remaining chips
and scallions; serve immediately.
per serving: 478 calories; 12.6 grams fat;
51 grams protein; 43.9 grams carbohydrates;
6.1 grams fiber
SHOPPI NG LI ST
■ boneless, skinless
chicken thighs
■ garlic cloves
■ jalapeño chile
■ scallions
■ plum tomatoes
■ lime
■ frozen corn kernels
■ tortilla chips
■ ground coriander
■ coarse salt
and ground pepper
MM
prepari ng chi les
A small spoon is ideal for
removing the seeds and ribs
(which provide the heat)
from jalapeños and other chiles.
cookingforone_F0905CFOAf.q .sp 7/16/05 1:27 AM Page 21
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EdF Template 12/7/04r
1 small minced
jalapeño chile
ribs and seeds
removed for less
heat, if desired
1 cup
tortilla chips
1
/2 cup
frozen corn
kernels
2 boneless,
skinless
chicken
thighs
8 ounces
3 scallions
thinly sliced
1 tablespoon
fresh
lime juice
2 cloves
garlic
minced
1
/2 teaspoon
ground coriander
2 plum tomatoes
coarsely chopped
ground
pepper
coarse
salt
cookingforone_F0905CFOAf.q .sp 7/16/05 1:27 AM Page 22
art___ edit___production___ quality control___
EdF Template 11/02 EdF Template 11/02
make-ahead meals
ADVERTI SEMENT
GLAD presents
simple recipes and timesaving tips
MEDIA: everyday FOOD / single page ad / trim: 5.25” x 7.375” / safety: .375” left & right, .25” top& bottom
ISSUE: EVERYDAY FOOD APRIL 2005
GLAD MAKE AHEAD MEALS FIRST COLOR
Make the most of fresh, seasonal greens
and fruit with a colorful salad of tangy
grapes, sweet pears, toasted walnuts
tossed with a variety of fall lettuces and
topped with grated Parmesan.
keep it crisp
The secret to great salad is crisp, fresh greens.
Use GLAD Press’n Seal
®
Wrap to seal air
out and help keep fall’s most flavorful picks –
watercress, frisee, and radicchio – fresh.
For this and other tasty recipes and
timesaving tips, visit makeaheadmeals.com.
get ahead. get glad.
®
ADVERTI SEMENT
press firmly
Press firmly around the wedge of cheese to
form a tight seal, which helps keep air out and
freshness in. Eliminating as much air as possible
will help keep the wedge of cheese fresh.
the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
with both slicing and fine grating blades offer
versatility, while microplane graters with handles
keep hands away from blades and are best for
small blocks of cheese.
custom fit seal
Trying to keep an odd-sized wedge of cheese fresh
can be difficult. GLAD Press’n Seal
®
Wrap can
help. Lay one sheet design side down and place
the wedge of cheese on top. Place another sheet of
GLAD Press’n Seal
®
Wrap, design side up, on top.
*
*
*
MSL1798SPD 6/30/05 3:09 PM Page 1
art___ edit___production___ quality control___
EdF Template 11/02 EdF Template 11/02
make-ahead meals
ADVERTI SEMENT
GLAD presents
simple recipes and timesaving tips
MEDIA: everyday FOOD / single page ad / trim: 5.25” x 7.375” / safety: .375” left & right, .25” top& bottom
ISSUE: EVERYDAY FOOD APRIL 2005
GLAD MAKE AHEAD MEALS FIRST COLOR
Make the most of fresh, seasonal greens
and fruit with a colorful salad of tangy
grapes, sweet pears, toasted walnuts
tossed with a variety of fall lettuces and
topped with grated Parmesan.
keep it crisp
The secret to great salad is crisp, fresh greens.
Use GLAD Press’n Seal
®
Wrap to seal air
out and help keep fall’s most flavorful picks –
watercress, frisee, and radicchio – fresh.
For this and other tasty recipes and
timesaving tips, visit makeaheadmeals.com.
get ahead. get glad.
®
ADVERTI SEMENT
press firmly
Press firmly around the wedge of cheese to
form a tight seal, which helps keep air out and
freshness in. Eliminating as much air as possible
will help keep the wedge of cheese fresh.
the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
with both slicing and fine grating blades offer
versatility, while microplane graters with handles
keep hands away from blades and are best for
small blocks of cheese.
custom fit seal
Trying to keep an odd-sized wedge of cheese fresh
can be difficult. GLAD Press’n Seal
®
Wrap can
help. Lay one sheet design side down and place
the wedge of cheese on top. Place another sheet of
GLAD Press’n Seal
®
Wrap, design side up, on top.
*
*
*
MSL1798SPD 6/30/05 3:09 PM Page 1
MM
26
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EdF Template 12/7/04r
how-to
roasted tomato sauce Instead of
simmering them on the stove, roast
the ingredients together in the oven for
a sauce with a rich, smoky taste.
how-to_F0905HOWAf.qxd.spec 7/14/05 11:25 PM Page 26
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EdF Template 12/7/04r
1 Preheat oven to 425°.
Use a sharp paring knife
to core the tomatoes.
Cut tomatoes in half;
transfer to one large
(or two smaller) rimmed
baking sheet; add
onion, carrots, garlic,
and thyme.
2 Toss tomato mixture
with oil; season gener-
ously with salt and
pepper. Spread in a single
layer (turn tomatoes
cut side down). Roast until
tender, 45 minutes to
1 hour. If vegetables begin
to brown too quickly,
push them toward the
center of the sheet.
3 Using tongs or your
fingers, peel off tomato
skins; discard. Transfer
mixture (including juices)
to a blender; pulse sev-
eral times, until chunky.
Let cool completely;
transfer to an airtight
container. Refrigerate
up to 1 week, or freeze
up to 3 months (thaw
before using).
■ 4 garlic cloves (peeled)
■ ˙ teaspoon dried thyme
■ 2 tablespoons olive oil
■ coarse salt and ground pepper
makes 4
1
/4 cups
prep ti me: 30 mi nutes
total ti me: 1 hour 30 mi nutes
WHAT YOU’ LL NEED
■ 3 pounds tomatoes (beefsteak
or plum)
■ 1 medium onion, halved and
sliced © inch thick
■ 2 carrots, sliced into ©-inch rounds
WHAT TO DO
how-to_F0905HOWAf.qxd.spec 7/14/05 11:25 PM Page 27
28
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EdF Template 12/7/04r
how-to
r oast ed t omat o sauce
spaghetti with
roasted tomato
sauce
serves 4
prep ti me: 20 mi nutes
total ti me: 20 mi nutes
1 Cook ƒpound spaghetti in
a pot of boiling salted water until
al dente, according to package
instructions. Drain; return to pot.
2 Toss pasta with 1 cup warmed
Roasted Tomato Sauce (page 27).
Divide among serving bowls,
and sprinkle with grated Parmesan
cheese, if desired.
per serving: 349 calories; 3 grams fat;
11.7 grams protein; 68.1 grams carbohydrates;
3.3 grams fiber
OTHER WAYS TO USE SAUCE
■ Add diced olives or capers,
and spoon over sautéed or baked
chicken breasts.
■ Thin with broth, water, or heavy
cream for a hot soup.
■ Mix in chopped fresh basil,
and drizzle over broiled white fish,
such as cod or red snapper.
■ Use in your favorite lasagna and
pizza recipes.
how-to_F0905HOWAf.qxd.spec 7/14/05 11:26 PM Page 28
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EdF Template 12/7/04r
zap it
in the microwave Fill a boneless turkey breast
with herbs, wrap with bacon, and cook over
vegetables. It will be ready in less than an hour.
MM
zapit _F0905ZAPA.qxd.spec 7/19/05 10:45 PM Page 30
stuffed turkey breast
serves 6

prep ti me: 20 mi nutes

total ti me: 50 mi nutes
You can replace the carrots with other vegetables, such as parsnips or turnips,
and the white potatoes with sweet potatoes.
1 cup chopped fresh
flat-leaf parsley
2 garlic cloves, minced
1 teaspoon grated lemon zest
coarse salt and ground pepper
1 boneless, skinless turkey
breast (about 1ƒ pounds)
4 slices bacon (4 ounces)
1 pound white potatoes,
well scrubbed and
cut into 1-inch chunks
4 carrots (about 8 ounces),
peeled, halved lengthwise,
and cut into 1-inch pieces
1 In a small bowl, combine parsley,
garlic, lemon zest, ˙teaspoon salt,
and ©teaspoon pepper. Slice breast
almost in half horizontally, leaving
it attached on one side. Open like a
book; season inside and out with salt
and pepper. Stuff turkey (below) with
herb mixture; cover with bacon
slices, tucking ends under the turkey.
2 Combine potatoes, carrots, and
˙ cup water in a microwave-safe
dish. Place turkey on top. Cover, and
cook on high 15 minutes.
3 Stir vegetable mixture; return dish
to microwave. Cook, uncovered, until
turkey is 160° on an instant-read
thermometer (juices should run clear
when meat is pierced with a knife)
and vegetables are tender, 5to10min-
utes more. Let turkey rest 5 minutes
before slicing crosswise and serving
with vegetables.
per serving: 313 calories; 9.6 grams fat;
37 grams protein; 18.2 grams carbohydrates; 3.1 grams fiber
stuffi ng the breast
After slicing open the turkey
breast, pat the herb mixture on top,
leaving a border; then fold over,
enclosing the stuffing completely.
31
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EdF Template 12/7/04r
zapit _F0905ZAPAf.qxd.SPEC 7/12/05 08:20 PM Page 31
32
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EdF Template 12/7/04r
freeze it
basil pesto This simple Italian sauce
brings summery flavor to all sorts
of dishes, including pizza and pasta.
reci pes start on page 34 >>
keep the color
When you plan on freezing
pesto, cook the basil
briefly in salted water before
mixing with the other
ingredients; this will help
preserve its bright color
and fresh taste.
freezeit_F0905FRZA.qxd.spec 7/19/05 10:49 PM Page 32
Will work for food.
Monday’s Meat Loaf Tuesday’s Nachos Wednesday’s Stir-fry Thursday’s Pizza Friday’s Tacos
Make the meals you love in the time you have.
The Cuisinart
®
Food Processor…we’ll make it simple.
Savor the Good Life
®
www.cuisinart.com
Macy’s • Williams-Sonoma
Bloomingdale’s • Chef’s Catalog
MM MM___ CA___ EAP___ SS___ WvR___ AC___ DC___ BE___ GP___
34
EdF Template 12/7/04r
freeze i t
basi l pest o
basil pesto
makes 1
3
/4 cups

prep ti me: 30 mi nutes

total ti me: 30 mi nutes
Pesto is traditionally made with cheese, but we find it’s just as good without (and it
freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed.
1 cup walnuts or pine nuts
coarse salt and ground pepper
8 cups lightly packed
fresh basil leaves (4 ounces)
2 garlic cloves,
coarsely chopped
® cup extra-virgin olive oil
1 Preheat oven to 350°. Spread nuts
evenly on a rimmed baking sheet;
toast in oven until golden and fra-
grant, tossing once, 8to 10minutes.
Let cool completely.
2 Meanwhile, bring 4 cups salted
water to a boil; add basil, and sub-
merge with a spoon. Immediately
drain in a colander. Rinse with cold
water until cool, then pat basil
completely dry in paper towels.
3 In a food processor, combine nuts,
basil, and garlic; season generously
with salt and pepper. Process
until nuts are finely chopped. With
machine running, pour oil in
a steady stream through the feed
tube; process until smooth.
Use immediately, or freeze (left).
freeze and store
Spoon pesto into an ice-cube tray (2 table-
spoons per cube); cover with plastic
wrap. Freeze overnight, then transfer
cubes to a resealable plastic bag; keep
up to 6 months. Defrost pesto at room
temperature, about 20 minutes (or at
30-second intervals in the microwave).
Mash with a fork before using in recipes.
freezeit_F0905FRZAf.qxd.SPEC 7/12/05 07:35 PM Page 34
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EdF Template 12/7/04r
OTHER USES
Pesto is best known
in pasta dishes, but there
are many other ways
to use this versatile sauce.
■ spread on a roasted-
vegetable sandwich
■ stir into vegetable soup
■ thin with water and vine-
gar for a salad dressing
■ mix with mayonnaise
to make a dip for
vegetables
■ stir into mashed
potatoes
freezeit_F0905FRZA.qxd.spec 7/19/05 10:50 PM Page 35
MM
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36
EdF Template 12/7/04r
pesto pizzas
serves 4
prep ti me: 1 0 mi nutes
total ti me: 20 mi nutes
1 Preheat oven to 450°. Spread
©cup (two cubes) defrosted
Basil Pesto (page 34) on each
of two 8-inch precooked
store-bought pizza crusts.
2 Layer each crust with 1 sliced
plum tomato; sprinkle with
2 ounces grated mozzarella cheese.
(Or, layer with just cheese, using
3 ounces thinly sliced fresh
mozzarella.) Season with coarse
salt and ground pepper.
3 Transfer to a baking sheet; bake
until cheese has melted and crust
is golden brown, about 10 minutes.
Slice, and serve immediately.
per serving: 205 calories; 13.2 grams fat;
6.9 grams protein; 18 grams carbohydrates;
1 gram fiber
freezeit_F0905FRZAf.qxd.SPEC 7/12/05 07:37 PM Page 36
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EdF Template 12/7/04r
1 Place chicken breasts
between two pieces
of plastic wrap. With a
meat mallet or heavy
skillet, pound chicken to
an even ƒ-inch thick-
ness. Season with salt
and pepper.
2 Heat the oil in a large
nonstick skillet; cook
the chicken until golden
brown and cooked
through, 3 to 4 minutes
per side. Slice each
piece across the grain
into 4 or 5 strips;
cover to keep warm.
chicken fettuccine with
pesto cream sauce
serves 4

prep ti me: 30 mi nutes

total ti me: 30 mi nutes
3 Meanwhile, cook pasta
according to package
instructions. Reserve ©
cup cooking water. Drain
pasta and return to pot.
4 In a small saucepan,
heat pesto over low until
liquefied. Stir in cream;
heat until warm. Toss
pasta with reserved cook-
ing water and half
the sauce. Divide among
shallow bowls; top
with chicken. Drizzle with
remaining sauce.
3 boneless, skinless
chicken breast halves
(6 to 8 ounces each)
coarse salt
and ground pepper
1 tablespoon olive oil
˙ pound fettuccine
4 cubes frozen pesto
(˙cup)
© cup heavy cream
freeze i t
basi l pest o
F0905FRZA37 7/13/05 08:34 AM Page 37
38
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EdF Template 12/7/04r
must-have
serrated knife Although it’s commonly
known as a bread knife, this tool does a lot
more than just slice bread.
how i t works
The scalloped
edges of the blade
are designed to cut
through foods that
are crisp or hard
on the outside, soft
inside. Using a
sawing motion allows
you to cut with
very little pressure,
so you don’t crush
the food.
what to buy
Serrated knives
rarely, if ever, need
sharpening.
Purchase a sturdy
one with a good
handle, and it should
last for many years.
how i t’s used
This knife can gently slice through soft
vegetables and fruits, such as tomatoes
and peaches. It will also slice cakes
and delicate pastries without tearing. You
can even use it on cooked sausages.
must-have_F0905MUSAf.qxd.spec 8/5/05 12:22 AM Page 38
©2005 Eden Foods, Inc.
• Caribbean Black Beans & Rice
• Green Lentils & Rice
• Pinto Beans & Rice
• Cajun Small Red Beans & Rice
• Kidney Beans & Rice
• Garbanzo Beans & Rice
Just Heat, Stir
and
Serve
Eden Foods, Inc. Clinton, Michigan 888 424-EDEN
800 recipes: www.edenfoods.com
So made from scratch delicious you
won’t believe it’s from a can.
Add salad or veggies for a
healthy, happy meal.
(It’s OK to hide the can.)
03053RiceBeans5.25x7.375 6/23/05 5:21 PM Page 1
40
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EdF Template 12/7/04r
wine basics
wineglasses Before you pour, consider
the glasses. They can help set the mood and
enhance the taste of the wine.
servi ng ti ps
Wine actually tastes
better when it
has a bit of breath-
ing room. Instead
of pouring to the rim,
fill glasses no more
than halfway, then
occasionally offer to
replenish. Also, keep
in mind the temper-
ature of your
surroundings; if it’s
particularly warm,
you may want to chill
red wines slightly
before pouring since
they will heat up
a bit in the glass.
tradi ti onal
Classic stemware is designed to show off
the qualities of particular wines. So bold red
wines are traditionally served in glasses
with wide bowls to allow room for their
heady aromas to collect; and white
wines are served in narrower bowls that
help concentrate their delicate scents.
For champagne, the shape of the slender
flute preserves the bubbles longer.
what’ s new
You can now find stemless wineglasses in
a variety of shapes and sizes. They’re
not only easier to store and clean (and less
likely to break in the dishwasher), these
glasses are good for more casual entertain-
ing. You can even use small tumblers or
juice glasses, Italian-style.
cari ng for your glasses
No matter which style you use, make sure
the glasses are spotless. Residues from
detergent or grease can affect the taste of
wine and reduce the bubbles in sparkling
wine. Always wash your glasses well, prefer-
ably in hot water without detergent; then
let them air-dry (or use a lint-free cloth). If
storing the glasses in a cabinet, stand them
upright; this will prevent odors from being
trapped and turning stale in the bowl.
winebasics_F0905WINAf.qxd.spec 7/19/05 05:37 PM Page 40
42
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EdF Template 12/7/04r
food facts
mozzarella Layer it on pizza and sandwiches,
add it to salads and pasta dishes, or simply enjoy this
delicate cheese on its own. see reci pe, page 45 >>
regular smoked
bocconcini fresh
foodfacts_F0905FACAf.qxd.spec 7/18/05 08:04 PM Page 42
44
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EdF Template 12/7/04r
what i s i t?
Mozzarella originated
in Italy and is now widely
produced in the United
States. Because it is not
aged, the cheese has a
mild flavor and a soft tex-
ture. There are basically
two types of mozzarella:
regular (factory-made)
and fresh.
food facts
mozzar el l a
regular mozzarella
This style is drier and
firmer than fresh moz-
zarella, making it good
for shredding. It also has
a saltier taste. Because
of its melting qualities,
regular mozzarella is
best used on pizza and in
casseroles. It comes
in several versions: whole
milk, part skim, and
fat-free. For a good all-
purpose cheese, use
part-skim mozzarella; it’s
lower in fat than other
cheeses, such as cheddar
and Monterey Jack, but
melts just as well. Smoked
mozzarella, which has
been processed with fla-
vorings, has a strong,
woodsy flavor that works
well on sandwiches and
burgers. It is sold prepack-
aged next to regular
mozzarella or sliced at
the deli counter.
fresh mozzarella
Fresh mozzarella is softer
than the regular variety,
with a sweeter, more
delicate flavor. It doesn’t
melt as easily (but still
makes a delicious pizza
topping), so it’s usually
used in salads and cold
sandwiches. Since it’s
more perishable, fresh
mozzarella is often
sold packed in water or
olive oil. It’s available in
various forms, from large
pieces to small, bite-size
rounds (called bocconcini),
in specialty stores and
Italian markets, as well
as many supermarkets.
Fresh mozzarella should
be refrigerated in its
original packaging and
used within two or
three days of purchase.
MM
foodfacts_F0905FACAf.qxd.spec 7/18/05 08:05 PM Page 44
mozzarella,
tomato, and
basil salad
serves 4
prep ti me: 1 5 mi nutes
total ti me: 1 5 mi nutes
1 pound plum, beefsteak,
or cherry tomatoes
(or a combination), cored
and sliced ©inch thick
ƒ pound fresh
mozzarella, sliced
©inch thick
ƒ cup fresh basil leaves
coarse salt
and ground pepper
2 tablespoons olive oil,
preferably extra-virgin
Arrange tomatoes,
mozzarella, and basil leaves
in an alternating pattern
on a large serving platter.
Sprinkle with salt and
pepper; drizzle with oil.
✱per serving: 322 calories;
25 grams fat; 22.2 grams protein;
7.8 grams carbohydrates;
1.7 grams fiber
note
This salad is best served right
away but can be kept at room
temperature, loosely covered
with plastic wrap, for up to
2 hours. Do not refrigerate, as
this will affect the flavor
and texture of the tomatoes.
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foodfacts_F0905FACAf.qxd.spec 7/18/05 08:06 PM Page 45
46
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EdF Template 12/7/04r
kitchen ti p
dry your own herbs When you
buy a bunch of fresh herbs and need only
a bit, here’s how to save the rest.
how i t’s done
Wrap a piece of kitchen twine around
the stems, creating a loop. Hang
the bunch, upside down, in a cool, dry
place. Most herbs will take from four
to ten days to dry. Once they’re crisp,
pick leaves from stems, and place
in a tightly sealed jar. Label and date.
Store in a cool, dark place; dried
herbs will keep for about six months.
note
Use this technique to
dry sturdy herbs,
such as rosemary, thyme,
oregano, and sage.
kitchentip_F0905TIPAR.qxd.spec 7/19/05 10:36 PM Page 46
BLEED
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LIVE
TRIM
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LIVE
TRIM
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LIVE
TRIM
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TRIM
BLEED
FILE NAME: SMOTHERED
DATE: 06.03.05
PRODUCT: KC MASTERPIECE BBQ
JOB NUMBER: CLX_KCM_P50041AJD
UNIT: READERS DIGEST FULL PAGE
BLEED: 5.875” x 7.75”
TRIM: 5”x 7.25”
SAFETY: 4.312”x 6.5”
FONT_HL:
FONT_BC: TRADE GOTHIC 4.25 PT
CREATIVE DIRECTOR: MIKE ANDREWS
ART DIRECTOR: CATHY VAN NOLAND
COPYWRITER: JIM BOSILJEVAC
CHIEF CREATIVE OFFFICER: LISA BENNETT
HEAD OF ART: DUSTIN SMITH
DIGITAL ARTIST: JORGE CARMONA
PRINT PRODUCER: ISSY PENAFLOR
ACCT MANAGEMENT: ERICA BENKE
S A N F R A N C I S C O
©

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EdF Template 12/7/04r
spice rack
dried thyme This basic herb is commonly used to
season chicken, fish, and meat, as well as your favorite
vegetable dishes. It’s also good in soups and stews.
buyi ng
Dried thyme is available in
leaf or ground form. To substi-
tute one for the other, use
©to ˙teaspoon ground for each
teaspoon of thyme leaves.
usi ng
Unless otherwise specified,
we use the leaf form in our
recipes. To distribute the flavor
evenly, crumble the leaves
with your fingers before adding
to a dish. The leaves will
soften as they cook.
stori ng
Store dried thyme in a tightly
sealed jar or other container,
and keep in a cool, dark spot.
When you open the jar, label
with the date; this way you’ll
know when it’s time to buy
more, usually from six months
to a year. Before using, make
sure the leaves are still fragrant
by rubbing them first (to
release their oils).
MSL048 7/12/05 09:07 AM Page 48
You’ve just found The One. Sportage is strong
and steady with an available 2.7-liter
V6 engine, electronic-control on-
demand 4WD, standard TCS —
Kia’s Traction Control System
and ESP — Kia’s Electronic
Stability Program for a worry-
free ri de. Al so standard i s a 6-speaker CD
sound system, 8-way adjustable front
seats, drop-and-fold rear seats and over
100 cubic feet of interior space. Of course,
Sportage includes advanced safety features like
6 airbags, including side
curtain airbags and
disc brakes with
ABS on all four wheels. And with Kia’s 10-year/
100,000 mile warranty program, you’ll be talking
long-term relationship. KiaSportage.com
Client: Kia Motors
Job Name: Sportage Print Version: Attractive
Size: E, Bleed
Job #: KMD- STG- P5- 1201 REV 1
Project Mgr: Nita Smith Ph: 310- 445- 5244
Production Mgr: Marissa Galang Ph: 310- 445- 5273
Mechanical Size (Live): 5”W x 7.125”H
Mechanical Size (Trim): 5.25”W x 7.375”H
Mechanical Size (Bleed): 5.5”W x 7.625”H
Scale: 1” = 1”
11755 Wilshire Blvd. Suite 2000
Los Angeles, CA 90025 dngla.com davidandgoliath
MSRP for base model is $16,490 including freight, excluding taxes, title, license, options and retailer charges. Model shown costs extra. Actual prices set by retailer.
See retailer for limited powertrain warranty details or go to kia.com.
*
S T A R T I N G A R O U N D $ 1 6 , 0 0 0 * R E I N T R O D U C I N G T H E K I A
Standard ESP
50
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EdF Template 12/7/04r
lunchbox
chopped salad
serves 1
prep ti me: 1 5 mi nutes
total ti me: 1 5 mi nutes
2 whole pepperoncini
5 ounces romaine, finely
shredded (about 4 cups)
1 plum tomato, cored,
seeded, and finely diced
2 ounces sliced provolone
cheese, cut into thin strips
2 ounces thinly sliced hard
salami, cut into thin strips
2 teaspoons olive oil
2 teaspoons
red-wine vinegar
˙ teaspoon Dijon mustard
coarse salt and pepper
1 Stem and thinly slice 1 pepper-
oncini; in an airtight container, mix
with lettuce, tomato, cheese,
salami, and whole pepperoncini.
2 In a small bowl, whisk oil, vinegar,
mustard, and a pinch each of salt
and pepper; transfer to a small con-
tainer. Refrigerate both containers,
covered, up to overnight. Toss just
before serving.
✱per serving: 413 calories; 29.8 grams fat;
25.9 grams protein; 11 grams carbohydrates;
3.8 grams fiber
MSL050 7/12/05 09:14 AM Page 50
CAMPBELL MITHUN – PRODUCTION DATA
PUBLICATION CONFIRMATION
Client Name: Insterstate Bakerys
Media: 4C-Conusmer Digest
Ad Number/Code: IBBAKC6207D
Revision Number: 3
Ad Caption/Title: “Your favorite corner bak-
ery”
Publications: Everyday Foods
1
st
Insert/Issue Date: July/August 2005
MECHANICAL INFORMATION
Mechanical Dimensions: in decimal inches
Bleed: 5.625" x 7.688"
Trim / Non-Bleed: 5.25" x 7.25"
Ad Live: 4.5" x 6.625"
Final Production Size: 5.25" x 7.25"
Image Usage: Buyout
End Date: NA
Notes: Ver. D
STUDIO INFORMATION
drStudio Location: Mpls Prepress
Agency Job #: IBBAKC6207
Digital Resources #: P00043686
drArtist Entries:
5/10/05 ru/tf; 5/12/05 ru
AGENCY CREDITS
Exec Creative Director: Rick Gibson
Creative Director:
Art Director: Gary Carter
Copywriter: Bryon DeYoung
Print Producer: Vivian Langsdorf
APPROVAL SIGN OFF
Initials Date Time
drStudio: | TIME/DATE STAMP REQUIRED
Print Admin: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Art Director: | |
Copywriter: | |
Creative Director: | |
Account Group: | |
Print Producer: | |
Client: | |
Legal: | |
AUTOMATED INFORMATION
Document Filename: 43686_D.indd
Print Scale: 100%
Print/Export Time: 5/12/05 9:10 AM
Colors Used:
Process Cyan, Process Magenta, Process Yellow, Process Black
Document Path: Prepress1:Interstate Bakeries:05 May ¶05:IB BAKC6207P00043686PR
E:43686_D Folder:43686_D.indd
Font Family: Cleanhouse (Regular; Type 1), Adobe Garamond (Regular; Type 1)
Link Name: Bakers Inn cm0033-enhancedC.psd (Up to Date; 131.9MB; CMYK; 629
ppi), bagEnlargeFPO.psd (Up to Date; 53.3MB; CMYK; 1272 ppi)
4C_LTB
4.5 in.
6
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6
2
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5.25 in.
7
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5.625 in.
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Magenta
Cyan Black
Yellow
OP LS DS D
1 2 3 4 5 95 96 97 98 99 10 20 30 40 50 60 70 80 90 100
Y M C K
File Path: Other Clients HIRES:021223 Campbell Mithun:Assembly:~eps:021223B Campbell Mithun
User: 465 Computer: Assembly 14 Date: 05/16/05 - 06:08 PM Print Scale: 100% Handling#: 7
Enjoy all our hearty varieties, most a
good source of whole grains. Baker’s Inn.
The closest bread to the corner bakery.
Your favorite corner bakery breads
are now as close as the bread aisle.
©
2
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52
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EdF Template 12/7/04r
after
-
school snack
pineapple pops
serves 8
prep ti me: 1 5 mi nutes
total ti me: 4 hours 15 mi nutes
1 In a food processor, combine
3 cups fresh pineapple chunks (or
one 14.5-ounce can chunks
packed in juice, drained), π cup
milk, and ©cup sugar; pulse
until almost smooth, with some
chunks of pineapple remaining.
2 Pour half the mixture into a
medium bowl (or a glass measuring
cup for easy pouring). Pulse
remaining mixture until completely
smooth; add to mixture in bowl.
3 Divide evenly among eight
3-ounce molds or paper cups, and
insert wooden sticks. Freeze
until solid, at least 4 hours or up to
2 weeks (cover with plastic wrap).
per pop: 58 calories; 0.4 gram fat;
0.6 gram protein; 14.1 grams carbohydrates;
0.8 gram fiber
note
To make chunks, peel,
quarter, and core a
small pineapple (about
1 pound). Cut into
©-inch-thick slices, then
cut into ©-inch pieces.
afterschoolsnk_F0905AFTAR.spec 7/19/05 11:14 PM Page 52
BLAZING COLOR, INCORPORATED (952) 844-0138
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk
CAMPBELL MITHUN – PRODUCTION
DATA
PUBLICATION CONFIRMATION
Client Name: General Mills
Media: 4C-Consumer
Ad Number/Code: GMMCBC6007D
Revision Number: 3
Ad Caption/Title: “Cereal Bars”
Publications:
1
st
Insert/Issue Date:
MECHANICAL INFORMATION
Mechanical Dimensions: in decimal inches
Bleed: 5.875" x 8.25"
Trim / Non-Bleed: 5.25" x 7.25"
Ad Live: 4.75" x 6.75"
Final Production Size: 5.25" x 7.25"
Image Usage:
End Date:
Notes: Ver. 1; Pg. 1:
STUDIO INFORMATION
drStudio Location: Mpls Prepress
Agency Job #: GMMCBC6007
Digital Resources #: P00044519
drArtist Entries:
5/17/05 wau/kf; 5/18/05 kf
AGENCY CREDITS
Exec Creative Director:
Creative Director:
Art Director:
Copywriter:
Print Producer:
APPROVAL SIGN OFF
Initials Date
Time
drStudio: | TIME/DATE STAMP REQUIRED
Print Admin: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Art Director: | |
Copywriter: | |
Creative Director: | |
Account Group: | |
Print Producer: | |
AUTOMATED INFORMATION
Document Filename: 44519_D.indd
Print Scale: 100%
Print/Export Time: 5/18/05 11:08 AM
Colors Used:
Process Cyan, Process Magenta, Process Yellow, Process Black
Document Path: Prepress1:General Mills:05 May ¶05:GM MCBC6007P00044519PRE:
44519_D.indd
Font Family: Helvetica (Light; Type 1), ITC American Typewriter (Bold Condensed;
Type 1), Helvetica Neue (55 Roman; Type 1)
Link Name: 06077Ar7.jpg (Up to Date; 1.5MB; CMYK; 160 ppi), 1_multipart_xF8FF_
4_CCP.jpg (Up to Date; 262KB; RGB; 967 ppi, 967 ppi), 1_multipart_xF8FF_5_
Trix.jpg (Up to Date; 268KB; RGB; 967 ppi, 967 ppi), 1_multipart_xF8FF_3_CTC.
jpg (Up to Date; 258KB; RGB; 980 ppi, 980 ppi)
4C_LTB
Form: 0505064f4a Colors: 4
File Name: 44519_D.indd Trap:
*V i t a m i n a n d m i n e r a l n u t r i t i o n o f o t h e r K e l l o g g ’ s v a r i e t i e s v a r i e s .
FOR MORNING NUTRITION
NOT ALL CEREAL BARS ARE CREATED EQUAL.
© 2005 General Mills
Kellogg’s Frosted Flakes is a registered trademark of Kellogg Company
ADVANTAGE, your kid.
MM
54
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EdF Template 12/7/04r
in season
zucchini
MSL054 7/12/05 08:11 AM Page 54
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EdF Template 12/7/04r
WHAT aRE they?
Zucchini have a mild, almost
sweet flavor and a tender flesh.
Unlike winter squash, zucchini
have a soft, edible skin and can
even be eaten uncooked (try
them in a salad).
how to buy
Look for zucchini that are firm
and heavy for their size; the skin
should be bright green and
blemish-free. Because they are
harvested earlier, smaller
squash are more tender than
larger ones and have thinner
skins; choose squash that are
less than eight inches long.
how to store
Refrigerate zucchini in a plastic
bag for up to four days; do not
wash until ready to use.
how to prepare
Depending on the cooking
method that is used, zucchini
may be sliced, cut into small
pieces, or even shredded. To
coarsely grate, use the large
holes of a box grater.
reci pes start on page 56 >>
MSL055 7/12/05 08:12 AM Page 55
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EdF Template 12/7/04r
1 Quarter 1 pound zucchini (about 2 medium) lengthwise; cut crosswise into
˙-inch-thick pieces. Remove ribs and seeds from 2 yellow bell peppers;
cut into ƒ-inch squares. 2 Heat 2 tablespoons olive oil in a large skillet
over medium-high heat. Add zucchini, peppers, 1 pint grape tomatoes, and
2 smashed garlic cloves; season with coarse salt and ground pepper. Cook,
tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
per serving: 121 calories; 7.4 grams fat; 3 grams protein; 13.6 grams carbohydrates; 2.9 grams fiber
note
This dish is quick to prepare, but
you can reduce the time even
more by cutting the vegetables
a day ahead; refrigerate in an
airtight container, and proceed
when the rest of the meal is
almost ready.
56
i n season
zucchi ni
sautéed zucchini, peppers,
and tomatoes
serves 4

prep ti me: 1 5 mi nutes

total ti me: 1 5 mi nutes
MM
inseason_F0905SEAAR.qxd.spec 7/19/05 11:18 PM Page 56
roasted salmon
with zucchini,
lemon, and dill
serves 4
prep ti me: 20 mi nutes
total ti me: 35 mi nutes
1˙ pounds zucchini (about
3 medium), cut diagonally
into 1-inch-thick pieces
2 lemons, quartered,
seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
coarse salt
and ground pepper
4 skinless salmon fillets
(about 8 ounces each)
1 Heat broiler, with rack 4 inches
from heat. Combine zucchini,
lemons, and dill on a large rimmed
broiler-proof baking sheet.
Drizzle with oil, and season with
salt and pepper; toss to coat.
2 Nestle salmon fillets among veg-
etables; season generously with
salt and pepper. Broil until vegeta-
bles are tender and fish is opaque
throughout, 15 to 20minutes.
✱per serving: 420 calories; 21.6 grams fat;
47.7 grams protein; 11.5 grams carbohydrates;
4.4 grams fiber
note
Besides flavoring the salmon
and zucchini while cooking, the
roasted lemon wedges can be
squeezed over the fish at the table.
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EdF Template 12/7/04r
inseason_F0905SEAAR.qxd.spec 7/19/05 11:19 PM Page 57
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EdF Template 12/7/04r
i n season
zucchi ni
zucchini-scallion
fritters
see reci pe, page 60 >>
MM
MSL058 7/12/05 08:17 AM Page 58
curried
zucchini soup
see reci pe, page 60 >>
hot or cold
A cup of this soup is deli-
cious, served either way.
To chill quickly, place soup
in a bowl, and set in
an ice-water bath, stirring
frequently until cool.
59
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EdF Template 12/7/04r
MSL059 7/12/05 08:23 AM Page 59
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60
EdF Template 12/7/04r
i n season
zucchi ni
zucchini-scallion
fritters << see photo, page 58
serves 4
prep ti me: 20 mi nutes
total ti me: 35 mi nutes
1 pound zucchini
(about 2 medium),
coarsely grated
coarse salt
and ground pepper
1 large egg
2 scallions, finely chopped
˙ cup all-purpose flour
(spooned and leveled)
˙ cup vegetable oil
sour cream, for serving
1 Place zucchini in a colander set in
the sink, and toss with 1 teaspoon
salt; let drain 10 minutes. Press out
as much liquid as possible.
2 Whisk egg in a large bowl; mix
in zucchini, scallions, flour, and
©teaspoon pepper until combined.
3 Heat oil in a large skillet over
medium heat. Cook fritters in two
batches: Drop six mounds of
batter (2 tablespoons each) into
skillet; flatten slightly. Cook,
turning once, until browned, 4to 6
minutes. Transfer to a paper-
towel-lined plate; sprinkle with salt.
Repeat with remaining batter.
Serve immediately, with sour cream.
curried zucchini
soup << see photo, page 59
serves 4
prep ti me: 25 mi nutes
total ti me: 40 mi nutes
1 tablespoon olive oil
1 medium onion, chopped
coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1˙ pounds zucchini (about 3
medium), sliced 1 inch thick
1 baking potato, peeled
and cut into 1-inch chunks
π cup sliced almonds,
toasted, for garnish
1 Heat oil in a large saucepan over
medium heat. Add onion and
1 tablespoon salt; cook, stirring occa-
sionally, until the onion is soft,
4to 5 minutes. Add garlic and curry
powder; cook, stirring constantly,
until fragrant, about 1 minute.
2 Add zucchini, potato, and 4 cups
water. Bring to a boil; reduce
heat, and simmer until vegetables
are tender, 10to 15 minutes.
3 In batches, purée soup in a blender
(do not fill more than halfway)
until smooth; serve immediately,
or let cool, and refrigerate in
an airtight container until chilled.
Garnish with toasted almonds.
per serving: 164 calories; 0.9 gram fat;
5.4 grams protein; 21.4 grams carbohydrates;
4.3 grams fiber
MSL060 7/12/05 08:26 AM Page 60
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EdF Template 12/7/04r
MM
note
The bread is delicious
on its own, or spread with
creamy ricotta cheese.
Try toasting the slices.
MSL062 7/12/05 08:52 AM Page 62
WHAT YOU’LL NEED
■ πcup olive oil, plus more for pan
■ 2 cups all-purpose flour (spooned
and leveled), plus more for pan
■ π cup milk
■ 2 large eggs
■ 1 cup grated Parmesan cheese
(about 4 ounces)
■ 2 teaspoons baking powder
■ coarse salt and ground pepper
■ ˙pound zucchini (about
1 medium), coarsely grated
63
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EdF Template 12/7/04r
i n season
zucchi ni
zucchini-parmesan loaf
serves 8

prep ti me: 1 5 mi nutes

total ti me: 2 hours
1 Preheat oven to 375°.
Brush a 9-by-5-inch loaf
pan (6-cup capacity)
with oil; dust with flour,
and tap out excess.
what to do
2 In a small bowl, whisk
oil, milk, and eggs. In a
large bowl, whisk flour,
Parmesan, baking powder,
1˙teaspoons salt, and
© teaspoon pepper; mix
in zucchini, then egg mix-
ture until just moistened
(batter will be very
thick, like biscuit dough).
3 Transfer batter to
prepared pan; press in
gently. Bake until a
toothpick inserted in cen-
ter comes out clean,
60 to 70 minutes (tent
with foil if loaf starts
to brown too quickly).
Cool 15 minutes in pan;
turn out loaf onto a
rack to cool completely.
MSL063 7/12/05 08:30 AM Page 63
64
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EdF Template 12/7/04r
notes Dry measuring spoons and cups
help ensure that your recipes will come out
just right, especially when baking.
note
Before you begin, read the
recipe through to see if you
will need to measure both
liquid and dry ingredients with
spoons. If so, measure dry
ingredients first. This way, you
won’t have to wash and dry
the spoons after each measure.
What to buy
Measuring spoons can be made of
metal (stainless steel or aluminum)
or plastic. Stainless steel ones
generally last the longest. Those
with deep bowls help prevent
spilling. Measuring spoons are sold
in sets, usually with the following
measures: 1 tablespoon, 1 teaspoon,
˙ teaspoon, © teaspoon, and
sometimes ∆ teaspoon.
HOW To Use
Scoop up (or pour in) dry ingredi-
ents, and level with a straight edge.
You can also use these spoons
to measure liquids; fill them over
a small bowl or cup instead of
the bowl containing the other ingre-
dients, in case of spills.
Dry Measure Equi valents
1˙ teaspoons ˙ tablespoon
3 teaspoons 1 tablespoon
∆ cup 2 tablespoons
© cup 4 tablespoons
π cup 5 tablespoons
+1 teaspoon
˙ cup 8 tablespoons
® cup 10 tablespoons
+2 teaspoons
ƒ cup 12 tablespoons
1 cup 16 tablespoons
COOK’S GUIDE
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FILE NAME: GRAPES
DATE: 06.17.05
PRODUCT: GLAD PRESS ‘N SEAL
JOB NUMBER: CLX_GPS_P50046B_JD
UNIT: READERS DIGEST FULL PAGE
BLEED: 5.875”x 7.75”
TRIM: 5”x 7.25”
SAFETY: 4.312”x 6.5”
FONT_HL:
FONT_BC: GILL SANS 8 PT
CREATIVE DIRECTOR: MIKE ANDREWS
ART DIRECTOR: NATALIE CHAMBERS
COPYWRITER: JIM BOSILJEVAC
CHIEF CREATIVE OFFICER: LISA BENNETT
HEAD OF ART: DUSTIN SMITH
DIGITAL ARTIST: JORGE CARMONA
PRINT PRODUCER: ISSY PENAFLOR
ACCT MANAGEMENT: JEANNIE LEE
S A N F R A N C I S C O
Custom fit, to seal air out and freshness in.
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cook’ s gui de
What to buy
Dry measure cups are usually
made of metal, but you can also
find plastic and ceramic ones.
Look for cups that sit perfectly
flat and have sturdy, comfort-
able handles. Nested sets often
contain the following measures:
1 cup, ˙cup, πcup, ©cup, and
sometimes ∆cup. You can also
find 2-cup measures, which are
particularly helpful for baking.
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What to Measure
For baking recipes, always
measure dry ingredients, includ-
ing flour, sugar, cornmeal, and
nuts, with these cups. They are
also good for measuring rice,
cheese, vegetables, herbs and
semisolid ingredients such
as shortening. Do not use them
to measure liquids.
how To Measure Flour
Lightly spoon the flour into a
dry measure cup (instead of
dipping the cup into flour); don’t
pack or tap the cup, or you
will end up using too much flour.
Then sweep the flat side
of a knife, or any straight edge,
across the top to level (you
can save the excess by sweep-
ing it back into the canister).
Unless specified in the recipe,
the flour does not need to be
sifted before measuring.
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dinner
together
With some simple substitutions,
you can cook something
for everyone at dinnertime.
sloppy joes
crispy coconut shrimp
creamy pasta
with peas
breaded chicken cutlets
MM
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sloppy joes
see reci pe, page 70 >>
quick pickled
cucumbers
see reci pe, page 107
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di nner together
sloppy joes << see photo, page 69
serves 4

prep ti me: 35 mi nutes

total ti me: 45 mi nutes
Save the scraps from the cut buns to make homemade croutons or breadcrumbs.
1© pounds ground beef chuck
coarse salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 can (14.5 ounces)
tomato purée
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon
Worcestershire sauce
4 hamburger rolls,
cut into mini buns (below)
1 tablespoon chopped
fresh cilantro
1 tablespoon chopped pickled
jalapeño chiles
2 hoagie rolls, split in half
˙ ripe avocado, thinly sliced
for the kids (serves 2)
1 In a large skillet over medium-high
heat, cook beef, breaking apart pieces
with a wooden spoon, until lightly
browned, 5 to 6 minutes. Season with
1˙ teaspoons salt and © teaspoon
pepper. Add onion and garlic; cook, stir-
ring, until translucent, about 5 minutes.
2 Add puréed tomatoes, sugar, vinegar,
tomato paste, Worcestershire, and
1˙cups water. Reduce heat to medium-
low; simmer until thickened, about
20minutes. Reserve half the beef mixture
for the adults. Divide remaining evenly
among the mini buns (2 per serving).
for the adults (serves 2)
3 Stir cilantro and jalapeños into the
reserved beef mixture. Dividing evenly,
spoon over bottom halves of rolls; top
with avocado slices.
mi ni buns
Children will handle these
tiny buns easily; cut them out
from regular buns with a
round biscuit or cookie cutter.
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extra flavor
Fresh cilantro, pickled
jalapeños, and sliced
avocado give Sloppy Joes
a Southwestern accent.
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steamed broccoli
with lime dressing
see reci pe, page 104
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73
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di nner together
crispy coconut shrimp
serves 4

prep ti me: 35 mi nutes

total ti me: 35 mi nutes
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make
a spicier curry sauce for the adults. Cook rice for everyone.
for the kids (serves 2)
1 In a food processor, pulse together
coconut and breadcrumbs until coconut
is in small pieces; transfer to a shallow
bowl, and scatter a handful over a baking
sheet. Set aside. In another shallow bowl,
lightly beat the egg whites.
2 Toss shrimp with 1 teaspoon salt and
©teaspoon pepper. Working in batches,
dip shrimp in egg whites to coat com-
pletely; lift from whites (shaking off any
excess), and dredge in coconut mixture.
Lay on prepared baking sheet.
3 In a large, deep heavy-bottom pan, heat
oil over medium heat until 350° on
a deep-fry thermometer. Cook half the
shrimp, lightly shaking to separate
shrimp, until golden brown, 2 to 4 min-
utes. Use a slotted spoon to transfer
shrimp to paper towels to drain. Return
oil to 350°; repeat with remaining shrimp.
4 Reserve half the shrimp for the adults.
Serve remaining shrimp with sweet-
and-sour sauce.
for the adults (serves 2)
5 In a small bowl, whisk together yogurt,
lime juice, mustard, and curry powder.
Serve the sauce with reserved shrimp;
garnish with lime wedges, if desired.
1˙ cups sweetened
shredded coconut
ƒ cup plain dried breadcrumbs
2 large egg whites
1˙ pounds medium shrimp,
peeled and deveined (tail on)
coarse salt and ground pepper
4 cups vegetable oil
bottled sweet-and-sour
sauce, for serving
˙ cup plain yogurt
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
© teaspoon curry powder
(preferably Madras)
lime wedges, for serving
(optional)
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di nner together
creamy pasta with peas
serves 4

prep ti me: 1 0 mi nutes

total ti me: 30 mi nutes
The bowties (farfalle) are always popular with kids, but you could use other short
pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
for the kids (serves 2)
1 In a large pot of boiling salted water,
cook pasta until al dente, according to
package instructions; add peas 1 minute
before end of cooking. Drain; return
pasta and peas to pot.
2 Meanwhile, in a large skillet, combine
cream and chicken broth; simmer
until thickened slightly, 7 minutes. Stir in
Parmesan until melted.
3 Add sauce to pasta and peas; toss to
combine. Season with salt. Divide half
the pasta among serving bowls; reserve
remaining in pot for the adults.
for the adults (serves 2)
4 Toast pine nuts in a skillet over medium
heat, shaking frequently, until golden,
1 to 2 minutes. Add to reserved pasta
along with arugula; season with pepper.
Toss to combine, and serve immediately.
MM
adult addi ti ons
Peppery arugula and toasted pine nuts
add grown-up flavors to a kid-friendly
pasta dish. Before using, be sure to wash
the arugula well in several changes
of cold water to remove all the grit, then
pat dry with paper towels.
coarse salt and ground pepper
12 ounces farfalle pasta
1 package (10 ounces)
frozen green peas
ƒ cup heavy cream
π cup canned reduced-sodium
chicken broth
˙ cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch arugula (5 ounces),
tough stems removed,
chopped
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76
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di nner together
Everyone loves breaded cutlets: Cut them into
strips for children, and offer a simple dipping
sauce. Make a quick relish for the adults.
sautéed zucchini,
peppers, and tomatoes
see reci pe, page 56
breaded chicken
cutlets
see reci pe, page 79 >>
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corn cobs with
cheddar butter
see reci pe, page 105
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MM
di nner together
1
2
3
breadi ng the cutlets
1 Working with one at a time,
dredge cutlets in the flour
to coat completely, then shake
off excess flour.
2 Dip the floured chicken in the
egg mixture, turning to coat
completely. Let excess drip off.
3 Place cutlet in the bread-
crumb mixture, patting it in and
turning to coat both sides.
Shake off any excess crumbs
before proceeding.
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79
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breaded chicken
cutlets << see photo, page 76
serves 4
prep ti me: 25 mi nutes
total ti me: 25 mi nutes
© cup ketchup
© cup mayonnaise
© cup all-purpose flour
coarse salt and pepper
1 large egg
˙ cup plain dried breadcrumbs
8 chicken cutlets (1˙pounds)
4 tablespoons olive oil
Olive Relish (right)
for the kids (serves 2)
1 In a small bowl, combine ketchup
and mayonnaise; set sauce aside.
In a shallow dish, combine flour with
a pinch of salt. In another dish, whisk
together egg, 1 tablespoon water, and
a pinch of salt. In a third dish, stir
together breadcrumbs, ˙teaspoon
salt, and ©teaspoon pepper. Bread
the cutlets (opposite).
2 In a large nonstick skillet, heat
2 tablespoons oil over medium; swirl
to coat. Add 4 cutlets; cook until
golden brown and no longer pink in
the center, 2 to 3 minutes per side.
Remove. Repeat with remaining oil
and chicken. Cut half the cutlets
into strips; serve with sauce.
for the adults (serves 2)
3 Serve remaining cutlets with
Olive Relish.
oli ve reli sh
In a small bowl, whisk together
2 tablespoons fresh lemon juice,
6 green olives, pitted and quar-
tered, and 1 tablespoon each olive
oil, water, chopped fresh parsley,
and chopped capers.
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great
grains
Wholesome grains aren’t just
for sides; bring them front
and center in these main dishes.
warm quinoa, spinach,
and shiitake salad
Chicken and brown rice
barley risotto
with corn and basil
pork chops
with bulgur stuffing
MM
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warm quinoa,
spinach, and
shiitake salad
see reci pe, page 82 >>
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great grai ns
warm quinoa, spinach, and
shiitake salad << see photo, page 81
serves 4

prep ti me: 30 mi nutes

total ti me: 40 mi nutes
The quinoa adds protein as well as a chewy texture to this meatless main dish.
˙ cup red-wine vinegar
π cup olive oil
coarse salt and ground pepper
2 pounds fresh
shiitake mushrooms, stems
removed, caps halved
1˙ cups quinoa
1 pound baby spinach
8 ounces feta cheese, crumbled
1 Heat broiler; set rack 4 inches
from heat. In a small bowl, whisk
together vinegar, oil, 1 teaspoon salt,
and ©teaspoon pepper.
2 On a large rimmed broiler-proof
baking sheet, toss mushrooms
with half the dressing (reserve the
rest); broil, tossing occasionally,
until most of the liquid has evapo-
rated and mushrooms are tender,
20to 25 minutes.
3 Meanwhile, in a small saucepan,
combine quinoa, 3 cups water,
and 1˙teaspoons salt. Bring to
a boil; reduce heat to medium.
Cover, and simmer until liquid has
been absorbed, 15 to 20minutes.
4 Place spinach in a large bowl; add
hot mushrooms, quinoa, and reserved
dressing. Toss to combine (spinach
will wilt slightly). Top with crumbled
feta, and serve immediately.
cleani ng mushrooms
Do not soak shiitakes in water because
they will become spongy. Instead, wipe
the caps clean with a damp paper
towel after trimming away the stems.
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note
The heat of the cooked
quinoa and mushrooms
helps wilt the spinach; the
dressing and feta pulls
this warm salad together.
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1
2
3
4
storing grains
Because whole grains contain
oil, they will spoil more quickly
than refined ones. It’s a
good idea to buy them in small
amounts and to replenish
as needed. To keep them fresh,
store whole grains in tightly
sealed containers (not metal)
in a cool, dry spot, and use
within three to four months.
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great grai ns
four grains
2 bulgur wheat
This Middle Eastern sta-
ple is made by steaming,
drying, and crushing
wheat kernels (but is not
the same as cracked
wheat). Because it is min-
imally processed, bulgur
retains most of its nutri-
ents, remaining high in
protein, iron, magnesium,
and potassium. And
although it can be cooked,
bulgur is usually pre-
pared by a quick soaking
in boiling water. This
grain is commonly used to
make salads (it’s the key
ingredient in tabbouleh)
and pilafs and can replace
rice in stuffings and
soups. Its tender, chewy
texture makes bulgur a
good alternative to
meat in chili and other
stews, or when making
vegetarian burgers. It is
available in coarse,
medium, and fine grains.
1 barley
One of the oldest culti-
vated grains, barley comes
in several different forms.
The most common is
pearl (or pearled) barley.
Although it has been
hulled, losing some of its
B vitamins, it is still
rich in soluble fiber. Barley
soaks up liquid readily, so
if you make a dish ahead
of time and store it in
the refrigerator, you may
need to add a bit more
liquid before reheating.
The taste is nutty but
delicate, and this grain
has the tendency to
take on the flavor of the
other ingredients it’s
cooked with. Barley can
be used to make risottos
that are as creamy as
those made with rice. It is
often used in pilafs, too.
3 brown ri ce
Unlike white rice, brown
rice has not been stripped
of the bran and germ,
making it higher in B vita-
mins and a better source
of fiber. The bran gives
brown rice its tan color,
nutty taste, and chewy
texture. It can be used
instead of white rice in
most cases but will take
longer to cook. You can
reduce the cooking time
by soaking it in cold
water for several hours
(or overnight) before
draining and cooking.
4 qui noa
This ancient grain (pronounced KEEN-wah), which is
the seed of the quinoa plant, is one of the most
nutritious. Besides being rich in iron, calcium, B vitamins,
and vitamin E, it is an excellent source of protein,
providing all the essential amino acids usually found
only in animal proteins. The tiny seeds become light
and fluffy as they expand to four times their original
size during cooking, so a little goes a long way.
Quinoa is also quick and easy to prepare, taking less
time than long-grain rice. And it’s just as versatile as
rice. Try it in soups, salads, stuffings, and baked goods.
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great grai ns
chicken and brown rice
serves 4

prep ti me: 30 mi nutes

total ti me: 1 hour 40 mi nutes
To save some time later, cover the brown rice with water in the morning, and let it
soak all day; this will reduce the cooking time by about twenty minutes.
2 tablespoons olive oil
1 whole cut-up chicken (2˙to
3 pounds), skins removed,
breasts halved crosswise
(save wings for another use)
coarse salt and ground pepper
1 medium onion, chopped
4 garlic cloves, smashed
1 cup long-grain brown rice
4 plum tomatoes, diced
1 jar (12 ounces) roasted
red peppers, drained and
sliced into ˙-inch strips
1 package (10 ounces)
frozen green peas, thawed
lemon wedges, for serving
(optional)
1 Heat oil in a large straight-sided
skillet over medium heat. Season
chicken with 1 teaspoon salt and
©teaspoon pepper. Cook, turning,
until golden on all sides, about
10 minutes; transfer to a plate.
2 Add onion, garlic, 1 teaspoon salt,
and ©teaspoon pepper to skillet.
Cook, stirring frequently, until onion
is softened, 3 to 5 minutes.
3 Stir in rice, tomatoes, peppers, and
1©cups water; nestle chicken
pieces in rice mixture. Bring to a boil;
reduce heat. Cover, and simmer
over medium-low heat until rice is
tender, 55 to 60 minutes. If any
liquid remains in skillet, remove lid
and simmer until evaporated.
4 Sprinkle peas over contents of
skillet; cover, and remove from heat.
Set aside until peas are heated
through, about 10 minutes. Serve
with lemon wedges, if desired.
roasted red peppers
Whether packed in oil or water,
roasted peppers should
be drained well before using.
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great grai ns
barley risotto with corn and basil
serves 4

prep ti me: 25 mi nutes

total ti me: 1 hour
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it
produces a dish that is similar in texture but with a nuttier taste and more fiber.
2 cans (14.5 ounces each)
reduced-sodium chicken broth
2 tablespoons olive oil
1 medium onion,
finely chopped
coarse salt and ground pepper
1 cup pearl barley
˙ cup dry white wine
1 package (10 ounces)
frozen corn kernels
2 cups packed fresh basil
leaves, torn into small pieces
˙ cup grated Parmesan cheese
(about 2 ounces),
plus more for serving
1 In a medium saucepan, bring broth
and 4 cups water just to a simmer.
2 Meanwhile, heat oil in a large
saucepan over medium heat.
Add onion, 2 teaspoons salt, and
©teaspoon pepper; cook, stirring
occasionally, until onion is softened,
4 to 5 minutes. Add barley; cook,
stirring constantly, 1 minute. Then add
wine; cook, stirring, until evaporated,
about 1 minute.
3 Add 2 cups hot broth mixture;
simmer, stirring occasionally, until
almost absorbed, 10to 12 minutes.
Continue adding broth mixture in this
manner until barley is tender and
mixture is creamy, 40to 50minutes
(you may not have to use all the
broth). Add corn; cook just to heat
through, 4 to 5 minutes.
4 Stir in basil and Parmesan; season
with salt and pepper. Serve immedi-
ately, with extra cheese.
per serving: 402 calories; 11.3 grams fat;
15.4 grams protein; 58.9 grams carbohydrates;
10.8 grams fiber
note
If you prefer, replace
the corn with other
cooked vegetables, such
as peas, green beans,
zucchini, or mushrooms.
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great grai ns
pork chops with bulgur stuffing
serves 4

prep ti me: 25 mi nutes

total ti me: 40 mi nutes
1 Heat broiler; set rack
4 inches from heat. Place
bulgur and apricots in
a fine sieve set in a bowl;
cover with boiling water,
and let soak 5 minutes.
Drain and rinse with cool
water; press to remove
excess water. Set aside.
WHAT TO DO
2 Make stuffing: In a
large bowl, whisk together
egg, cumin, ginger,
1 teaspoon salt, and ©tea-
spoon pepper. Add
almonds, scallions, and
reserved bulgur and
apricots; mix to combine.
3 Slice a deep pocket
in each pork chop (do not
cut all the way through).
Fill with stuffing; press to
flatten. Place on a broiler-
proof baking sheet. Rub
with oil; season with salt
and pepper. Broil until
opaque throughout (160°),
12 to 15 minutes. Serve
with your favorite chutney,
if desired.
WHAT YOU’ LL NEED
■ ® cup bulgur wheat
■ © cup dried apricots, chopped
■ 1 large egg
■ ˙ teaspoon ground cumin
■ ˙ teaspoon ground ginger
■ coarse salt and ground pepper
■ © cup sliced almonds
■ 2 scallions, thinly sliced
■ 4 boneless center-cut pork chops
(each 8 ounces and 1 inch thick)
■ 1 tablespoon olive oil
■ chutney (optional)
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sunday
dinner
Late-summer vegetables and a
flaky pastry topping make this
potpie a fresh, light-tasting meal.
chicken potpie with
green beans and squash
boston lettuce
with shaved parmesan ✱
lemon pudding
sundaydinner_F0905WELCf.qx SPEC 7/12/05 08:24 PM Page 92
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chicken potpie with
green beans and squash
see reci pe, page 96 >>
sundaydinner_F0905WELCf.qx SPEC 7/12/05 08:24 PM Page 93
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94
EdF Template 12/7/04r
MM
prepari ng puff pastry toppi ng
Unfold 1 thawed sheet (half of a 17.3-ounce
box) frozen puff pastry; roll out on a
lightly floured surface until about 11 by 15
inches and ∆ inch thick. Score with a
sharp paring knife in several places. Transfer
to a baking sheet; refrigerate at least
30 minutes (and up to 3 hours).
sunday di nner
sundaydinner_F0905WELCf.qx SPEC 7/12/05 08:25 PM Page 94
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the plan
SHOPPI NG LI ST
chicken potpie
1 box (17.3 ounces)
frozen puff pastry
butter
1 cup heavy cream
1 large onion
5 medium carrots
1˙ pounds green beans
1 pound yellow squash
all-purpose flour
dried tarragon
dry white wine
roasted chicken
4 to 4˙pounds (total)
chicken thighs and legs
1 bunch fresh tarragon
• Roast chicken; shred meat.
Refrigerate, covered.
• Make pudding; refrigerate, covered.
• Roll out puff pastry; refrigerate
on baking sheet.
• Cut vegetables for potpie;
refrigerate, covered.
• Wash lettuce; make dressing.
Refrigerate in separate containers.
• Cook potpie; bake puff pastry.
2 to 3 hours
ahead
45 mi nutes
ahead
up to
one day ahead
• Shave Parmesan; toss lettuce
with dressing.
• Whip cream for pudding.
just before
servi ng
Boston lettuce
with shaved Parmesan
red-wine vinegar
Dijon mustard
olive oil
1˙ pounds
Boston lettuce
2 ounces
Parmesan cheese
lemon pudding
sugar
cornstarch
6 lemons
6 large eggs
1 quart milk
1 cup heavy cream
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96
EdF Template 12/7/04r
sunday di nner
chicken potpie with
green beans and squash << see photo, pages 92 and 93
serves 8

prep ti me: 1 hour

total ti me: 1 hour
To save time, you can buy rotisserie chicken (about three pounds) for this recipe.
Remove the skin before shredding the meat; you should have about six cups meat.
Puff Pastry Topping (page 94)
4 tablespoons butter
1 large onion, finely chopped
4 to 5 medium carrots, sliced
diagonally into ©-inch-thick
pieces (about 1˙cups)
6 tablespoons all-purpose flour
1 cup dry white wine
ƒ teaspoon dried tarragon
coarse salt and ground pepper
1˙ pounds green beans, trimmed
and broken into 1-inch pieces
1 pound yellow squash,
quartered lengthwise, cut
crosswise into ˙-inch pieces
ƒ cup plus 1 tablespoon
heavy cream
Roasted Chicken (opposite)
1 Preheat oven to 400°. Prepare Puff
Pastry Topping.
2 Meanwhile, heat butter in a large
saucepan over medium-low.
Add onion and carrots; cook, stirring
occasionally, until softened, about
10 minutes. Add flour; cook, stirring,
2 minutes. Add wine, 2 cups water,
and tarragon; season generously with
salt and pepper. Stir briskly to
prevent any lumps from forming.
3 Bring to a boil. Add beans and
squash; reduce heat. Cover; simmer,
stirring occasionally, until beans
are crisp-tender, 8 to 10minutes. Stir
in ƒcup cream and chicken; remove
from heat. Cover to keep warm.
4 Remove pastry from refrigerator;
brush with remaining tablespoon
cream. Bake until golden brown,
12 to 15 minutes. Transfer to a cutting
board; cut into 8 pieces with a
serrated knife.
5 Meanwhile, return chicken mixture
to a simmer. Ladle into 8 dishes; top
with pastry, and serve immediately.
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roasted chicken
serves 8

prep ti me: 20 mi nutes

total ti me: 1 hour
4 to 4˙ pounds
(total) chicken thighs
and legs, rinsed and
patted dry
coarse salt
and ground pepper
8 sprigs fresh tarragon
(or ˙teaspoon dried)
note
Tarragon is often used to
add flavor to chicken. Once
the chicken has cooled,
discard the tarragon sprigs
before shredding the meat.
1 Preheat oven to 425°.
On a rimmed baking sheet,
toss chicken with salt and
pepper. Scatter tarragon
sprigs over chicken.
2 Bake, turning chicken
halfway through, until
browned, 30 to 40 min-
utes. (An instant-read
thermometer should
register 160° when inserted
in the thickest part of
the thigh, avoiding bone.)
3 When cool enough to
handle, remove skin from
chicken and shred meat.
(You should have about
6 cups.)
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sunday di nner
sundaydinner_F0905WELCf.qx SPEC 7/12/05 08:27 PM Page 98
99
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boston lettuce
with shaved
parmesan
serves 8
prep ti me: 1 5 mi nutes
total ti me: 1 5 mi nutes
2 tablespoons
red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
coarse salt
and ground pepper
1˙ pounds (4 heads) Boston
lettuce, torn into pieces
1 cup shaved Parmesan
cheese (2 ounces)
1 In a small bowl or jar, whisk or
shake vinegar, mustard, and oil until
combined and thickened; season
with salt and pepper. (Dressing can
be made ahead and refrigerated,
covered, until ready to serve.)
2 In a large bowl, combine lettuce
with dressing and ƒcup cheese;
toss gently to coat. Divide among
plates, and top with remaining
© cup cheese. Serve immediately.
✱per serving: 71 calories; 5.6 grams fat;
3.8 grams protein; 2.4 grams carbohydrates;
1 gram fiber
note
Use a sturdy vegetable
peeler (a wide harp-shape one
works best) to shave the
Parmesan into long pieces.
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sunday di nner
MM
1 In a medium saucepan (off heat),
whisk yolks, 1 cup sugar, cornstarch,
lemon zest, salt, and ˙cup of the
milk until completely smooth; gradually
whisk in remaining 3 cups milk.
2 Place saucepan over medium heat;
bring to a gentle simmer, whisking
occasionally (mixture will thicken when
it reaches a simmer). Remove from
heat; whisk in lemon juice.
lemon pudding
serves 8

prep ti me: 30 mi nutes

total ti me: 2 hours
6 large
egg yolks
1 cup plus
2 tablespoons
sugar
1
/3 cup
cornstarch
1 tablespoon
finely grated
lemon zest
plus more for
garnish
(optional)
1
/4 teaspoon
coarse salt
1 cup fresh
lemon juice
1 cup
heavy cream
3
1
/2 cups milk
3 Pour mixture through a fine-mesh
sieve into a medium bowl. Divide evenly
among serving dishes; refrigerate,
uncovered, until chilled, about 1˙hours.
(To store overnight, cover dishes tightly
with plastic once pudding has chilled.)
4 To serve, whip cream with remaining
2 tablespoons sugar until soft peaks
form. Spoon over puddings; garnish with
extra lemon zest, if desired.
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EdF Template 12/7/04r
on the
side
It doesn’t take much to
transform everyday
vegetables into dishes the
whole family will love.
Steamed broccoli
with lime dressing ✱
corn cobs with cheddar butter
orange-glazed carrots
quick pickled cucumbers ✱
MM
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steamed broccoli
with lime dressing
see reci pe, page 104 >>
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steamed broccoli
with lime dressing
<< see photo, page 103
serves 4
prep ti me: 1 5 mi nutes
total ti me: 1 5 mi nutes
1© pounds broccoli
(1 large bunch)
1 tablespoon fresh lime juice
˙ teaspoon
toasted sesame oil
coarse salt
1 Prepare broccoli (left). In a large
pot fitted with a steamer basket,
bring 1 inch of water to a boil. Add
broccoli pieces in a single layer.
Cover, and steam until tender, about
5 minutes.
2 Meanwhile, in a large bowl, whisk
together lime juice and sesame oil;
season with salt.
3 Add broccoli to dressing; toss
lightly to coat. Serve immediately.
✱per serving: 54 calories; 1.1 grams fat;
4 grams protein; 9.7 grams carbohydrates;
3.7 grams fiber
prepari ng broccoli
1 Cut off and discard tough ends
of stalks, leaving about 2 inches
attached to the florets.
2 Using a paring knife, cut broc-
coli lengthwise into pieces.
3 With a sturdy vegetable peeler
(or sharp knife), peel away the
tough outer layer from the stalks.
MM
ontheside_F0905WELDf.qxd.SPEC 7/12/05 07:27 PM Page 104
on the si de
corn cobs with
cheddar butter
serves 4
prep ti me: 1 5 mi nutes
total ti me: 1 5 mi nutes
6 ears corn, shucked and
broken in half
3 tablespoons butter,
room temperature
3 tablespoons finely grated
white cheddar cheese
ground pepper
1 Bring a large pot of water to
a boil; add corn, and cook until
tender, 2 to 3 minutes.
2 Meanwhile, in a small bowl,
stir together butter, cheese, and
a pinch of pepper.
3 Serve corn immediately,
with cheddar butter on the side
(and a knife for spreading).
105
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ontheside_F0905WELDf.qxd.SPEC 7/12/05 07:28 PM Page 105
orange-glazed
carrots
serves 4
prep ti me: 25 mi nutes
total ti me: 25 mi nutes
1˙ pounds carrots, peeled
and sliced diagonally into
˙-inch pieces
2 tablespoons butter
coarse salt
3 tablespoons orange juice
1 In a large skillet, bring carrots,
˙cup water, butter, and ˙tea-
spoon salt to a boil. Reduce heat to
a simmer; cover, and cook until
almost tender, about 6 minutes.
2 Add orange juice. Cook (uncov-
ered) over high, tossing frequently,
until carrots are tender and glazed,
5 to 8 minutes. Serve immediately.
per serving: 122 calories; 6.1 grams fat;
1.7 grams protein; 16.7 grams carbohydrates;
4.8 grams fiber
note
For a bit of extra flavor, add
a pinch or two of chopped
fresh herbs, such as dill or
parsley, just before serving.
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on the si de
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quick pickled
cucumbers
serves 4
prep ti me: 1 0 mi nutes
total ti me: 1 0 mi nutes
1 English cucumber
1 tablespoon distilled
white vinegar
2 teaspoons sugar
2 teaspoons
chopped fresh dill
coarse salt
1 Cut cucumber crosswise
into 3 equal pieces; cut each piece
lengthwise into eighths.
2 In a large bowl, whisk together
vinegar, sugar, dill, and 1 teaspoon
salt. Add cucumber spears; toss
to coat. Serve, or let stand at room
temperature up to 1 hour.
✱per serving: 25 calories; 0.1 gram fat;
0.7 gram protein; 6.2 grams carbohydrates;
0.6 gram fiber
107
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EdF Template 12/7/04r
skillet
desserts
These homey sweets don’t
require fancy equipment;
a sturdy pan will do.
blackberry cornmeal cake
sautéed peaches
chocolate-pecan pancakes
caramelized apple tart
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blackberry cornmeal cake
see reci pe, page 110 >>
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EdF Template 12/7/04r
ski llet desserts
blackberry cornmeal cake << see photo, page 109
serves 8

prep ti me: 1 5 mi nutes

total ti me: 1 hour 35 mi nutes
You can substitute an equal amount of fresh blueberries for the blackberries; be sure
to rinse and dry them thoroughly before scattering over the batter.
1© cups all-purpose flour
(spooned and leveled)
˙ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar,
and ©cup for sprinkling
˙ cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter,
melted, plus 1 tablespoon
for skillet
2 containers (5.6 ounces each)
fresh blackberries
1 Preheat oven to 375°. In a large
bowl, whisk together flour, cornmeal,
baking powder, salt, and 1 cup
plus 2 tablespoons sugar. In another
bowl, whisk together buttermilk,
eggs, and melted butter; pour over
flour mixture, whisking to combine.
2 In a 10-inch skillet (preferably
cast-iron), heat remaining tablespoon
butter in the oven until melted
and skillet is hot, about 5 minutes.
Remove from oven; swirl to coat
bottom of pan. Pour batter into skillet;
scatter blackberries on top, and
sprinkle with remaining ©cup sugar.
3 Bake, with a baking sheet on rack
below (to catch any drips), until
top is evenly browned, 45 to 50min-
utes. Let cool slightly, about
30 minutes. Run a knife around the
edge to loosen; cut into 8 wedges.
Serve warm or at room temperature.
cornmeal
Yellow cornmeal produces
a dessert that has a rich,
golden color, but you could
use white cornmeal instead.
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sautéed peaches
serves 4
prep ti me: 1 0 mi nutes
total ti me: 1 0 mi nutes
1 In a large skillet, melt 2 table-
spoons unsalted butter
over medium heat. Stir in
2 tablespoons sugar.
2 Add 4 large ripe peaches,
pitted and each cut into 8 wedges.
Cook, stirring, until sugar has
dissolved and peaches are warmed
through and coated, 2 to 5 min-
utes. Serve immediately.
per serving: 136 calories; 6.1 grams fat;
1.5 grams protein; 21.2 grams carbohydrates;
2.3 grams fiber
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note
Serve the peaches with
a scoop of vanilla ice
cream and your favorite
shortbread cookie.
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Surprise everyone at the dinner table with a stack
of fluffy chocolate pancakes; they’re especially
good dri zzled wi th hot fudge sauce.
desserts_F0905WELEf.qxd.spec 7/16/05 1:35 AM Page 112
113
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EdF Template 12/7/04r
chocolate
-
pecan pancakes
serves 4

prep ti me: 35 mi nutes

total ti me: 35 mi nutes
HOW TO MAKE THEM
WHAT YOU’ LL NEED
■ 1 cup all-purpose flour
(spooned and leveled)
■ π cup granulated sugar
■ π cup Dutch-process
cocoa powder
■ 1˙ teaspoons baking powder
■ © teaspoon salt
■ 1 cup milk
■ 1 large egg
■ 4 tablespoons unsalted butter,
melted
■ 1 teaspoon vanilla extract
■ ˙ cup mini chocolate chips
■ © cup chopped pecans
■ 4 tablespoons vegetable oil
■ confectioners’ sugar (optional)
■ hot fudge sauce (optional)
ski llet desserts
1 Preheat oven to
225°. In a large
mixing bowl, whisk
together flour,
granulated sugar,
cocoa, baking
powder, and salt.
In another bowl,
whisk together
milk, egg, melted
butter, and vanilla;
pour over flour
mixture, whisking
to combine. Fold
in chocolate chips
and pecans; let
batter stand until
slightly thickened,
5 to 10minutes.
2 In a large non-
stick skillet, heat
1 tablespoon oil
over medium heat
until a water
droplet sizzles;
swirl to coat
bottom of pan with
oil. Reduce heat
to medium-low.
Spoon four small
mounds (1 heaping
tablespoon each)
of batter into skil-
let. Cook until
bubbles appear
in center, 3 to 4
minutes. With a
thin spatula, flip
pancakes; continue
cooking until
set, 3 to 4 min-
utes more.
3 Transfer to a
baking sheet;
cover loosely with
foil; place in
oven to keep warm.
Repeat with
remaining oil and
batter in three
more batches
(adjust heat as
necessary to avoid
overbrowning).
4 Stack 4 pan-
cakes on each
plate, sprinkling
each layer with
confectioners’
sugar, if desired.
Serve immediately,
drizzled with
hot fudge sauce,
if desired.
note
After cooking each
batch of pancakes,
wipe the skillet with
a damp paper towel;
this will help prevent
the next batch from
turning too brown.
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assembli ng the tart
Press the softened butter
evenly into the bottom of the
skillet, then sprinkle with
the sugar. Arrange apple
wedges in a circle around
edge, then fill in the center
with remaining wedges.
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ski llet desserts
caramelized apple tart
see reci pe, page 117 >>
115
desserts_F0905WELEf.qxd.spec 7/21/05 11:25 PM Page 115
116
ski llet desserts
1 In a food
processor, pulse
together flour,
salt, and sugar
several times
to combine.
2 Add butter
pieces; pulse until
mixture resembles
coarse meal, with
a few pea-size
pieces of butter
remaining.
3 Add 2 table-
spoons ice water;
pulse until
dough is crumbly
but holds together
when squeezed.
(If needed, add
up to 2 table-
spoons more ice
water, 1 table-
spoon at a time.)
Do not overmix.
4 Turn out
dough onto a
floured work
surface; knead
once or twice,
until dough just
comes together.
Wrap tightly in
plastic, and
chill at least 1 hour
or overnight.
pie dough
makes 1 crust

prep time: 20 minutes

total time: 1 hour 20 minutes
1
/2 teaspoon salt
1
/2 cup (1 stick)
cold unsalted
butter
cut into
small pieces
1
1
/4 cups all-
purpose flour
(spooned and
leveled), plus more
for dusting
1
/2 teaspoon
sugar
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MM
desserts_F0905WELEf.qxd.spec 7/22/05 02:23 AM Page 116
■ ˙ cup sugar
■ 6 Rome Beauty or McIntosh
apples (about 2ƒpounds),
peeled, cored, and each cut
into 8 wedges
1 Preheat oven to 425°. On a
floured work surface, roll out Pie
Dough to a ∆-inch thickness
(or unfold store-bought dough).
Invert a 9-inch plate on top of
dough; trim dough around plate
with a sharp paring knife to form
a round (discard scraps, or save
for another use). Refrigerate
until needed.
2 Assemble tart in a 10-inch
cast-iron skillet (page 114). Place
skillet over medium heat, and
cook until sugar mixture is light
amber in color and bubbly,
8 to 10 minutes (syrup might
brown unevenly).
caramelized apple tart << see photo, page 115
serves 8

prep time: 30 minutes

total time: 1 hour 30 minutes
HOW TO MAKE I T
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WHAT YOU’ LL NEED
■ all-purpose flour, for dusting
■ Pie Dough (opposite)
or 1 unbaked store-bought
refrigerated pie crust
(7˙ ounces)
■ 6 tablespoons unsalted
butter, room temperature
3 Transfer to oven; cook until
apples have softened, about 30
minutes. Carefully place dough
round on top; bake until golden
brown, about 15 minutes more.
4 Let cool, about 20 minutes.
Run a knife around edge of
skillet; invert tart onto a serving
platter. Replace any apples
that may have stuck to bottom
of skillet; drizzle with any
remaining pan juices. Serve warm
or at room temperature.
desserts_F0905WELEf.qxd.spec 7/16/05 1:37 AM Page 117
MM
118
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have you tried?
mango
chutney
MSL118 7/12/05 09:34 AM Page 118
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what i s i t?
Prepared chutney is a cooked
blend of fruit, vinegar, sugar,
herbs and spices, and some-
times chiles. It’s available
in many different flavors; the
most common, and the one
used in our recipes, is a mildly
spicy chutney made with
mango and ginger, often labeled
Major Grey’s.
where to fi nd i t
Originally from India, chutney
is now also produced in the
United States. Most grocery
stores carry at least one
or two types, usually next to
mustards and other condi-
ments. Specialty markets will
offer even more variety.
how to store i t
Unopened jars can be kept
in the pantry indefinitely. Once
opened, keep the jars in the
refrigerator for up to a year.
ways to use i t
Similar to salsa, chutney can be
used both at the table and
in the kitchen. Besides being a
traditional accompaniment for
curries, chutney can be served
alongside many other foods.
The sweet-sour taste is a partic-
ularly good match for grilled or
roasted pork or chicken. Chutney
is also a quick way to flavor
other spreads and sauces.
MSL119 7/12/05 09:35 AM Page 119
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11- Edy's Slow Churned Light Ice Cream
The first light ice cream that's as rich and creamy as regular
is here. Edy's Slow Churned Light ice cream, with half the
fat. You've been waiting for this. Visit www.slowchurned.com.
Available as Dreyer's Slow Churned Light ice cream west
of the Rockies.
12-Eden Foods, Inc.
Eden Foods, safe, nutritious, great tasting, organically
grown foods. Visit our website www.edenfoods.com
or call 888.424.EDEN for a free recipe booklet
and catalog. Free
13-GE Profile™
The heart of the future kitchen has arrived...it's the
new GE Profile oven with Trivection technology. It
ingeniously combines three heating methods - thermal,
convection and microwave for delicious results.
Trivection Technology gives everyday cooks the ability
to create savory, mouth-watering meals with incredible
ease and incredibly fast. www.geappliances.com.
14-General Mills/Chocolate Chip Cookie Mix
Now with the most chocolate of any leading chocolate
chip cookie mix! It has never been easier to make
homemade cookies your whole family will love. For
great new holiday recipe ideas visit
www.bettycrocker.com.
15-General Mills Momentum Bars/
Carb Management
The Low Carb Lifestyle has never tasted so good!
Momentum Carb Management Bars come in 3 delicious
flavors, Chocolate Peanut Butter, Double Chocolate,
and Chocolate Caramel Nut. Each bar has 3 net
carbs, 15 essential vitamins and minerals, and is an
excellent source of calcium. Stay on track with
Momentum
TM
. SRP $4.99,
www.generalmills.com. 1.800.231.0308
16-GLAD Press‘n Seal™
GLAD Press'n Seal Freezer™ Wrap makes it easy to
defrost only the portions you need. Tear sheet and
lay design side down. Place food on wrap, leaving
space between each piece. Place a second sheet on
top and press firmly around each item to form a
tight seal. Remove only the portions you need for
easy defrosting. Visit www.gladpressnseal.com.
If payment is required, mail check or money order payable to martha stewart li vi ng, P.O. Box 413050,
Naples, FL 34101-6602. everyday food September 2005 • Offers expire September 2006
MSL1968 7/12/05 11:32 PM Page 2
MR___ MM___J H___ EAP___ SS___ MO___ CS___ KR___ GP___
September 05 EdF Ad Directory
ADVE R T I S E ME NT
ADVERTI SER DI RECTORY
The following everyday food advertisers want to share product information with you.
To request information and samples, fill out the attached card and drop it in the mail.
17-GM Certified Used Vehicles
GM Certified Used Vehicles have taken the worry out
of buying a used vehicle. Learn more and find the
dealers closest to you by visiting gmcertified.com.
18-Lands’ End
Count on our windproof, water-resistant Marinac
TM
fleece jacket and accessories from Lands’ End to
keep your whole family cozy head to toe. Call
1.800.991.9066 or visit us online at landsend.com.
19-Martha Stewart Signature
TM
Create your own Signature style with our coordinated
decorating system of fabric, flooring, furniture,
and paint. Visit marthastewart.com, or call
888.5.MARTHA for more information. Receive
our beautiful 16-page furniture brochure.
Cost: $1
20-M&M'S
®
Candies
Customize your M&M'S
®
Birthdays, weddings,
baby showers - make any occasion even more
special with Custom Color and Custom Printed
M&M' S
®
Candi es. Fi nd out how at
www.shop.mms.com today.
21-National Peanut Board
USA-grown peanuts and peanut butter not
only taste great they're also a good source
of energy. And who coul dn' t use more
of that? For del i ci ous reci pes, vi si t
www.nationalpeanutboard.org One serving of dry
roasted peanuts (30 grams) contains 12 grams of
unsaturated fat and 2 grams of saturated fat,
and 0 cholesterol.
22-National Pork Board
"Hot and willing oven burning for change. If I see
another spaghetti I will die. If you're raw, looking to
get baked, and fancy yourself a break from the same
old same old, then you're the dish for me. Especially
interested in simple but delectable creations involving
The Other White Meat . Cal l me (or j ust vi si t
TheOtherWhiteMeat.com) I'm already pre-heating!"
23-Newman’s Own
Newman’s Own Old Style Picture Show microwave
popcorn has top-of-crop taste and no trans-fats.
Go to www.newmansown.com.
24-PAM
PAM for Baking combines the unbeatable
no-stick power of PAM with real flour. It reaches
every nook and cranny so your chal l engi ng
baked goods just come out better. www.pam4you.com.
25-Reynolds
Lining your pans with Reynolds Wrap
®
Heavy Duty
Foil prevents clean-up because the mess stays on
the foil, not on the pan. Try lining your pan today!
26-Rice-A-Roni Express
Introducing New Rice-A-Roni Express. Ready to
heat in it's own microwavable pouch, this delicious,
flavored rice is ready in just 90 seconds. It's
Good and Fast. Visit us online at www.ricearoni.com.
27-Success Rice
Did you know September is National Rice Month?
Let 10-minute Success® Boil-in-Bag Rice make
every dish throughout the day a success. Send your
name and complete mailing address to: Success
Recipes from Start to Finish, EF 9/05, P.O. Box
2636, Houston, TX 77252 or call 1.800.226.9522.
Success is in the Bag! www.successrice.com
28-Tropicana
®
"Start your day off with great tasting Tropicana
®
Light 'n
Healthy orange juice beverage. It has one-half less
sugar and calories than orange juice, contains a full
day's supply of Vitamin C and is an excellent source
of calcium."
29-Turning Leaf
Discover “The Wine Experience” at
www.turningleaf.com. Take your wine knowledge to
new levels with interactive wine education tools,
original recipes with wine pairings and ideas to host
your own “Wine Night.”
30-Wish-Bone
For a zesty antipasto, drizzle your favorite Wish-Bone
Balsamic Vinaigrette Dressing over sliced salami,
roasted red peppers, red onions, mozzarella cheese
and olives arranged on a bed of greens. For more
tips like this one visit www.Wish-Bone.com.
If payment is required, mail check or money order payable to martha stewart li vi ng, P.O. Box 413050,
Naples, FL 34101-6602. everyday food September 2005 • Offers expire September 2006
MSL1968 7/12/05 11:33 PM Page 3
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EdF Template 12/7/04r
MSL122 7/12/05 09:37 AM Page 122
123
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EdF Template 12/7/04r
have you tri ed?
mango chut ney
chicken satay with
peanut-chutney sauce
serves 4

prep ti me: 45 mi nutes

total ti me: 45 mi nutes
You will need twelve metal or wooden skewers for this dish; soak wooden skewers
thoroughly in water before using to prevent them from scorching on the grill.
© cup smooth peanut butter,
preferably natural
3 tablespoons mango chutney
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 garlic clove,
coarsely chopped
© teaspoon red-pepper flakes
coarse salt and ground pepper
1˙ pounds boneless, skinless
chicken breast halves,
cut across the grain into
©-inch-wide strips
1 tablespoon vegetable oil
fresh cilantro, for garnish
(optional)
1 Make sauce: In a blender, combine
peanut butter, chutney, lime juice,
1 tablespoon soy sauce, garlic, pepper
flakes, ©teaspoon salt, and ©cup
water; blend until smooth. Set aside.
2 Thread each chicken piece onto
a skewer (fold the pieces slightly as
you work so the skewers go in
and out of the meat). Place skewered
chicken in a shallow dish; season
with salt and pepper. Drizzle oil and
remaining tablespoon soy sauce
over chicken; turn to coat.
3 Heat grill to high; lightly oil grates.
Grill chicken until cooked through,
about 3 minutes per side. Transfer to
a platter; garnish with cilantro, if
desired. Serve with chutney sauce.
✱per serving: 350 calories; 13.7 grams fat;
44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber
note
The peanut-chutney sauce can
be refrigerated in a covered
container for up to a week. If you
like, double the recipe, and
serve the extra with grilled pork
or as a dipping sauce for shrimp.
MSL123 7/12/05 09:39 AM Page 123
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124
EdF Template 12/7/04r
have you tri ed?
mango chut ney
chutney
mustard
In a food processor, combine
˙ cup mango chutney
and ˙ cup Dijon mustard;
process until smooth.
chutney
mayonnaise
In a food processor, combine
1 cup light mayonnaise, © cup
mango chutney, 1 teaspoon
curry powder (preferably Madras),
and 1 teaspoon fresh lime juice;
season with © teaspoon coarse
salt and a pinch of ground
pepper. Process until smooth.
note
Each of these spreads can be
refrigerated in an airtight
container for up to two weeks.
You may need to stir a bit
before using.
MM
MSL124 7/12/05 09:41 AM Page 124
egg salad with
chutney mayonnaise
see reci pe, page 126 >>
bacon-cheddar melts
with chutney mustard
see reci pe, page 126 >>
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EdF Template 12/7/04r
MSL125 7/12/05 09:42 AM Page 125
have you tri ed?
mango chut ney
bacon-cheddar
melts with chutney
mustard << see photo, page 125
serves 4
prep ti me: 20 mi nutes
total ti me: 20 mi nutes
12 slices baguette
˙ cup Chutney Mustard
(page 124)
12 slices cooked bacon,
drained well on
paper towels and
halved crosswise
4 ounces sharp cheddar
cheese, coarsely grated
(about 1 cup)
˙ small red onion,
thinly sliced
1 Preheat oven to 400°. Toast
baguette slices directly on oven
rack until lightly browned.
Place on a rimmed baking sheet.
2 Spread top of each slice with
Chutney Mustard. Divide bacon
evenly among toasts; sprinkle
with cheese. Top with onion slices.
Return to oven, and bake until
cheese has melted, about 5 minutes.
per serving: 413 calories; 20.7 grams fat;
20.5 grams protein; 38.7 grams carbohydrates;
4.2 grams fiber
egg salad
with chutney
mayonnaise
<< see photo, page 125
serves 4
prep ti me: 1 0 mi nutes
total ti me: 20 mi nutes
8 large eggs
˙ cup Chutney Mayonnaise
(page 124)
3 tablespoons
finely chopped red onion
hot pepper sauce
coarse salt
and ground pepper
toasted bread and water-
cress sprigs (optional)
pinch of cayenne pepper
(optional)
1 Place eggs in a saucepan with
water to cover by 1 inch. Bring
to a boil. Remove from heat; cover,
and let stand 12 minutes. Drain;
hold under cold running water until
cool, then peel and chop.
2 In a medium bowl, combine eggs,
Chutney Mayonnaise, onion,
and a few dashes hot sauce; season
with salt and pepper. Stir gently
to combine.
3 Serve on toast, topped with
watercress and sprinkled lightly
with cayenne, as desired.
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126
EdF Template 12/7/04r
MM
MSL126 7/12/05 09:45 AM Page 126
SERVI NG I DEAS
Now that you’ve
got a jarful, here are
some more ways
to use this chutney:
■ stirred into dressing
for chicken salad
■ spread on a
roast beef sandwich
■ dolloped on
a turkey burger
■ used as a glaze
for pork tenderloin
or chops
■ mixed with yogurt
to make a dip for
vegetables
■ spread on crackers
with goat cheese
■ served with
grilled chicken
sausages and
pita bread (below)
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MSL127 7/12/05 09:47 AM Page 127
128
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EdF Nutritional Index Template 12/6/04
Almond Graham Squares 136
per square: 183 calories;
9.3 grams fat; 5 grams protein;
21.9 grams carbohydrates;
1.6 grams fiber
Bacon-Cheddar Melts
with Chutney Mustard 126
per serving: 413 calories;
20.7 grams fat; 20.5 grams protein;
38.7 grams carbohydrates;
4.2 grams fiber
Barley Risotto with
Corn and Basil 88
per serving: 402 calories;
11.3 grams fat; 15.4 grams protein;
58.9 grams carbohydrates;
10.8 grams fiber
Basil Pesto 34
per 2 tablespoons: 165 calories;
17.4 grams fat; 1.6 grams protein;
1.8 grams carbohydrates;
0.7 gram fiber
Blackberry Cornmeal Cake 110
per serving: 378 calories;
13.3 grams fat; 5.5 grams protein;
60.6 grams carbohydrates;
3.2 grams fiber
Boston Lettuce
with Shaved Parmesan 99
✱per serving: 71 calories;
5.6 grams fat; 3.8 grams protein;
2.4 grams carbohydrates;
1 gram fiber
Breaded Chicken Cutlets
(for adults) 79
per serving (with relish): 483 calories;
25.5 grams fat; 43.7 grams protein;
17.9 grams carbohydrates;
1.1 grams fiber
Breaded Chicken Cutlets
(for kids) 79
per serving: 637 calories;
39.8 grams fat; 44 grams protein;
23.6 grams carbohydrates;
1 gram fiber
Breakfast Sandwich 13
per serving: 368 calories;
18 grams fat; 22.7 grams protein;
30.9 grams carbohydrates;
5 grams fiber
Caramelized Apple Tart 117
per serving: 350 calories;
20.2 grams fat; 2.5 grams protein;
42 grams carbohydrates;
3 grams fiber
Chicken and Brown Rice 87
per serving: 700 calories;
18.3 grams fat; 75.7 grams protein;
55.4 grams carbohydrates;
7 grams fiber
Chicken Fettuccine
with Pesto Cream Sauce 37
per serving: 616 calories;
28.9 grams fat; 44 grams protein;
44.4 grams carbohydrates;
2.5 grams fiber
Chicken Potpie with
Green Beans and Squash 96
per serving: 548 calories;
26.4 grams fat; 38.7 grams protein;
35.2 grams carbohydrates;
7.2 grams fiber
Chicken Satay with
Peanut-Chutney Sauce 123
✱per serving: 350 calories;
13.7 grams fat; 44.1 grams protein;
11.6 grams carbohydrates;
1 gram fiber
Chocolate Layer Cake 16
per serving: 753 calories;
35.2 grams fat; 7.1 grams protein;
109.8 grams carbohydrates;
4.1 grams fiber
Chocolate-Pecan Pancakes 113
per serving: 623 calories;
41.2 grams fat; 9.8 grams protein;
61.8 grams carbohydrates;
5.1 grams fiber
Chopped Salad 50
✱per serving: 413 calories;
29.8 grams fat; 25.9 grams protein;
11 grams carbohydrates;
3.8 grams fiber
Chutney Mayonnaise 124
per tablespoon: 61 calories;
5 grams fat; 0.1 gram protein;
3.6 grams carbohydrates;
0.1 gram fiber
Chutney Mustard 124
per tablespoon: 29 calories;
0.7 gram fat; 0.5 gram protein;
5.3 grams carbohydrates;
0.1 gram fiber
Corn Cobs with
Cheddar Butter 105
per serving: 194 calories;
11.6 grams fat; 5 grams protein;
21.5 grams carbohydrates;
3.1 grams fiber
Creamy Pasta with Peas
(for adults) 74
per serving: 638 calories;
27.2 grams fat; 23.3 grams protein;
78.5 grams carbohydrates;
7.1 grams fiber
Creamy Pasta with Peas
(for kids) 74
per serving: 563 calories;
20.9 grams fat; 20.4 grams protein;
74.8 grams carbohydrates;
5.7 grams fiber
Crispy Coconut Shrimp
(for adults) 73
per serving: 564 calories;
28.7 grams fat; 42.4 grams protein;
33.5 grams carbohydrates;
2.3 grams fiber
Crispy Coconut Shrimp
(for kids) 73
per serving: 520 calories;
26.5 grams fat; 40 grams protein;
29.5 grams carbohydrates;
2.1 grams fiber
Curried Zucchini Soup 60
per serving: 164 calories;
0.9 gram fat; 5.4 grams protein;
21.4 grams carbohydrates;
4.3 grams fiber
ROASTED
TOMATO sauce
see reci pe,
page 26
nutritional index
This index includes counts for calories, fat, protein, carbohydrates, and fiber
for every recipe in the issue and will help you plan your daily menus.
MM
MSL128 7/20/05 05:21 PM Page 128
Pork Tenderloin
with Rosemary 19
✱per serving: 255 calories;
12.5 grams fat; 26.8 grams protein;
5.1 grams carbohydrates;
0.5 gram fiber
Quick Pickled Cucumbers 107
✱per serving: 25 calories;
0.1 gram fat; 0.7 gram protein;
6.2 grams carbohydrates;
0.6 gram fiber
Roasted Salmon with Zucchini,
Lemon, and Dill 57
✱per serving: 420 calories;
21.6 grams fat; 47.7 grams protein;
11.5 grams carbohydrates;
4.4 grams fiber
Roasted Tomato Sauce 26
per © cup: 34 calories;
1.7 grams fat; 0.8 gram protein;
4.6 grams carbohydrates;
1.3 grams fiber
Sautéed Peaches 111
per serving: 136 calories;
6.1 grams fat; 1.5 grams protein;
21.2 grams carbohydrates;
2.3 grams fiber
Sautéed Zucchini, Peppers,
and Tomatoes 56
per serving: 121 calories;
7.4 grams fat; 3 grams protein;
13.6 grams carbohydrates;
2.9 grams fiber
Sloppy Joes (for adults) 70
per serving: 513 calories;
35.1 grams fat; 27.4 grams protein;
22.4 grams carbohydrates;
4.7 grams fiber
Sloppy Joes (for kids) 70
per serving: 596 calories;
30.9 grams fat; 31.9 grams protein;
45.9 grams carbohydrates;
2.6 grams fiber
Spaghetti with
Roasted Tomato Sauce 28
per serving: 349 calories;
3 grams fat; 11.7 grams protein;
68.1 grams carbohydrates;
3.3 grams fiber
Steamed Broccoli
with Lime Dressing 104
✱per serving: 54 calories;
1.1 grams fat; 4 grams protein;
9.7 grams carbohydrates;
3.7 grams fiber
Stuffed Turkey Breast 31
per serving: 313 calories;
9.6 grams fat; 37 grams protein;
18.2 grams carbohydrates;
3.1 grams fiber
Tortilla Soup 22
per serving: 478 calories;
12.6 grams fat; 51 grams protein;
43.9 grams carbohydrates;
6.1 grams fiber
Warm Quinoa, Spinach,
and Shiitake Salad 82
per serving: 653 calories;
34 grams fat; 24.8 grams protein;
70 grams carbohydrates;
12.5 grams fiber
Zucchini-Parmesan Loaf 63
per serving: 270 calories;
14.3 grams fat; 9.3 grams protein;
25.8 grams carbohydrates;
1.2 grams fiber
Zucchini-Scallion Fritters 60
per serving: 180 calories;
11.3 grams fat; 4.8 grams protein;
16.6 grams carbohydrates;
2 grams fiber
orange-glazed carrots
see reci pe, page 106
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EdF Nutritional Index Template 12/6/04
LI GHT RECI PE
✱ LOW- CARB RECI PE
Egg Salad with
Chutney Mayonnaise 126
per serving: 280 calories;
20.5 grams fat; 12.9 grams protein;
9.2 grams carbohydrates;
0.3 gram fiber
Lemon Pudding 100
per serving: 344 calories;
17.8 grams fat; 6.2 grams protein;
41.8 grams carbohydrates;
0.3 gram fiber
Mozzarella, Tomato,
and Basil Salad 45
✱per serving: 322 calories;
25 grams fat; 22.2 grams protein;
7.8 grams carbohydrates;
1.7 grams fiber
Orange-Glazed Carrots 106
per serving: 122 calories;
6.1 grams fat; 1.7 grams protein;
16.7 grams carbohydrates;
4.8 grams fiber
Pesto Pizzas 36
per serving: 205 calories;
13.2 grams fat; 6.9 grams protein;
18 grams carbohydrates;
1 gram fiber
Pie Dough 116
per serving (based on 8):
172 calories; 11.6 grams fat;
2.1 grams protein;
15.2 grams carbohydrates;
0.5 gram fiber
Pineapple Pops 52
per pop: 58 calories;
0.4 gram fat; 0.6 gram protein;
14.1 grams carbohydrates;
0.8 gram fiber
Pork Chops
with Bulgur Stuffing 91
per serving: 595 calories;
30.3 grams fat; 55.1 grams protein;
25.1 grams carbohydrates;
5.9 grams fiber
EVERYDAY FOOD is published monthly, except combined issues in January/February and July/August, by Martha Stewart Living Omnimedia,
Inc. (GST #893116178RT). Principal office: 1 1 West 42nd Street, New York, NY 10036-7400 (212-827-8000). Periodicals postage paid at
New York, NY, and additional mailing offices. POSTMASTER: SEND ADDRESS CHANGES TO EVERYDAY FOOD, BOX 60001, TAMPA, FL 33660-0001.
Canada Post Publications Mail Agreement No. 40021219. Return undeliverable Canadian copies to: Martha Stewart Living, 2744 Edna Street,
Windsor, Ontario N8Y 1V2. Reproduction in whole or in part without permission is prohibited. Occasionally we make a portion of our mailing list
available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers
and/or information, please send a note along with your address label to Everyday Food, Box 60001, Tampa, FL 33660-0001.
nutritionindex_F0905NUTAR.spec 7/21/05 11:09 PM Page 129
130
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EdF Pantry Template 12/6/04
everyday pantry
Making the dishes in this issue is even easier when you keep these ingredients on hand.
Once you’ve chosen a recipe, stop by the market to pick up the fresh ingredients.
REFRI GERATOR
■ apples
■ bacon
■ butter: salted, unsalted
■ buttermilk
■ Canadian bacon
■ carrots
■ cheese: cheddar, feta,
mozzarella, Parmesan,
provolone, Swiss
■ cucumber, English
■ eggs, large
■ heavy cream
■ jalapeño chile
■ ketchup
■ lemons
■ limes
■ mayonnaise: light,
regular
■ milk
■ mustard, Dijon
■ orange juice
■ peppers, yellow bell
■ salami, hard
■ scallions
■ sour cream
■ wine, dry white
■ yogurt, plain
CUPBOARD
■ apricots, dried
■ baking powder
■ baking soda
■ barley, pearl
■ breadcrumbs, plain
■ broth, reduced-sodium
chicken (canned)
■ bulgur wheat
■ capers
■ chips, tortilla
■ chocolate: mini chips,
semisweet chips,
unsweetened
■ chutney, mango
■ cocoa powder,
Dutch-process
■ coconut, sweetened
shredded
■ cooking spray, nonstick
■ cornmeal, yellow
■ cornstarch
■ flour, all-purpose
■ garlic
■ graham cracker crumbs
■ jalapeño chiles, pickled
■ Madeira (wine)
■ milk, sweetened
condensed (canned)
■ nuts: almonds (sliced),
pecans, pine nuts,
walnuts
■ oil: olive (extra-virgin,
regular), toasted
sesame, vegetable
■ olives, green
■ onions: red, white
■ pasta: farfalle,
fettuccine, spaghetti
■ peanut butter, smooth
■ peppers (jarred): pep-
peroncini, roasted red
■ pizza crusts, precooked
■ potatoes: baking, white
■ quinoa
■ rice, brown (long-grain)
■ sauce: hot pepper,
soy, sweet-and-sour,
Worcestershire
■ sugar: confectioners’,
granulated, light-brown
■ tomatoes (canned):
paste, puréed
■ vanilla extract
■ vinegar: cider, red-wine,
white (distilled)
FREEZER
■ corn kernels
■ green peas
■ puff pastry
HERBS AND SPI CES
■ coriander, ground
■ cumin, ground
■ curry powder
■ ginger, ground
■ pepper, black
■ red-pepper flakes
■ rosemary, dried
■ salt: coarse, table
■ tarragon, dried
■ thyme, dried
ADDI TI ONAL I TEMS


F0905PANA130 7/20/05 05:51 PM Page 130
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MM MM___ CA___ EAP___ SS___ WvR___ AC___ DC___ BE___ GP___
132
EdF TVG Template 2/16/05
alabama
Birmingham WBIQ/WCIQ
Channel 10 Saturday 1 pm
Demopolis WIIQ Channel 41
Saturday 1 pm
Dozier WDIQ Channel 2
Saturday 1 pm
Florence WFIQ Channel 36
Saturday 12:30 pm
Huntsville WHIQ Channel 25
Saturday 12:30 pm;
WFIQ Channel 36 Saturday 1 pm
Louisville WGIQ Channel 43
Saturday 1 pm
Mobile WEIQ Channel 42
Saturday 1 pm
Montgomery WAIQ Channel 26
Saturday 1 pm
Mt. Cheaha WCIQ Channel 7
Saturday 12:30 pm
alaska
alaskaone TV Saturday 4 pm
ari zona
Phoenix/Tempe KAET Channel 8
Saturday 12:30 pm
arkansas
Arkansas ETV Network
Saturday 10 am
cali forni a
Fresno KVPT Channel 18
Saturday 4:30 pm
Los Angeles KCET Channel 28
Saturday 4:30 pm; KOCE
Channel 50 Saturday 9:30 am;
KLCS Channel 58 Saturday 3:30 pm
Rohnert Park KRCB Channel 22
Thursday 11 am
Sacramento KVIE Channel 6
Saturday 1 pm
San Bernardino KVCR
Channel 24/26 Saturday 1:30 pm
San Diego KPBS Channel 15
Thursday 8:30 pm
San Francisco KQED Channel 9
Saturday 11:30 am
San Jose KTEH Channel 54
Sunday 1 pm
San Mateo KCSM Channel 43
Thursday 7 pm
colorado
Rocky Mountain PBS
Saturday 10:30 am
connecti cut
Connecticut Public Television
Saturday 3:30 pm
di stri ct of columbi a
WETA Channel 26 Saturday 3 pm;
WHUT Channel 32 Monday 8 pm
flori da
Fort Myers WGCU Channel 30
Thursday 11 am
Gainesville WUFT Channel 5
Saturday 11 am
Jacksonville WJCT Channel 7
Saturday 4 pm
Miami WLRN Channel 17
Saturday 11:30 am;
WPBT Channel 2 Thursday 7:30 pm
Orlando WMFE Channel 24
Saturday 10:30 am; WBCC
Channel 68 Tuesday 2:30 pm
Panama City WFSG Channel 56
Saturday 10:30 am
Pensacola WSRE Channel 23
Wednesday 1 pm
Tallahassee WFSU Channel 11
Saturday 10:30 am
Tampa WEDU Channel 3
Saturday 1:30 pm;
WUSF Channel 16 Monday 11 pm
West Palm Beach WXEL
Channel 42 Check your local listings
georgi a
Georgia Public Broadcasting
Saturday 1:30 pm
Atlanta WPBA Channel 30
Saturday 12:30 pm;
WGTV Channel 8 Saturday 1:30 pm
hawai i
PBS HAWAII Saturday 6:30 pm
I daho
Idaho Public Television
Saturday 8:30 am
I LlI NOI S
Carbondale WSIU Channel 8
Saturday 5 pm
Champaign/Springfield
WILL Channel 12 Saturday 2 pm
Charleston WEIU Channel 51
Friday 12:30 pm
Chicago WTTW Channel 11
Saturday 4 pm; WYCC Channel 20
Saturday 3:30 pm;
WYIN Channel 56 Thursday 7 pm
Decatur/Springfield
WSEC Channel 8 Saturday 1:30 pm
Jacksonville WSEC Channel 14
Saturday 1:30 pm
Macomb WMEC Channel 22
Saturday 1:30 pm
Olney WUSI Channel 16
Saturday 5 pm
TV PROGRAM
GUIDE
Please check your local listings for channels, days, and times.
programguide_F0905PRGAf.qx.SPEC 7/19/05 06:48 PM Page 132
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EdF TVG Template 2/16/05
133
Peoria WTVP Channel 47
Saturday 4 pm
Quincy WQEC Channel 27
Saturday 1:30 pm
Urbana WILL Channel 12
Saturday 2 pm
I NDI ANA
Evansville WNIN Channel 9
Saturday 9:30 am
Fort Wayne WFWA Channel 39
Saturday 12:30 pm
Indianapolis WFYI Channel 20
Saturday 2 pm
I 0wA
Cedar Rapids KIIN/KRIN
Channel 12 Saturday 10 am
Council Bluffs KBIN/KHIN
Channel 32 Saturday 10 am
Davenport KQIN/KQCT
Channel 36 Saturday 10 am
Des Moines KDIN Channel 11
Saturday 10 am
Fort Dodge KTIN Channel 21
Saturday 10 am
Iowa City KIIN Channel 12
Saturday 10 am
Mason City KYIN Channel 24
Saturday 10 am
Red Oak KHIN Channel 36
Saturday 10 am
Sioux City KSIN Channel 27
Saturday 10 am
Waterloo KRIN Channel 32
Saturday 10 am
Kansas
Dodge City KDCK Channel 21/7
Saturday 11 am
Hayes KOOD Channel 9
Saturday 11 am
Lakin KSWK Channel 3
Saturday 11 am
Topeka KTWU Channel 11
Saturday 12 pm
Wichita KPTS Channel 8
Saturday 3 pm
Kentucky
kentucky educational
television Saturday 5:30 pm;
Tuesday 10 am
Bowling Green WKYU Channel 24
Monday 1:30 pm
Louisville WKMJ Channel 68
Tuesday 10 am
Loui si ana
Louisiana Public
Broadcasting Saturday 2 pm
Alexandria KLPA Channel 25
Saturday 11 am
Baton Rouge WLPB Channel 27
Saturday 11 am
Lafayette KLPB Channel 24
Saturday 11 am
Lake Charles KLTL Channel 18
Saturday 11 am
Monroe KLTM Channel 13
Saturday 11 am
New Orleans WLAE Channel 32
Sunday 3 pm
Shreveport KLTS Channel 24
Saturday 11 am
MAryland
BalTIMORE PUblic television
Saturday 3 pm
Massachusetts
Boston WGBH Channel 2
Saturday 12:30 pm
MI CHI GAN
Detroit WTVS Channel 56
Saturday 2 pm
Grand Rapids WGVU
Channel 35 Saturday 1:30 pm
Lansing WKAR Channel 23
Saturday 9 am
MI nnesota
Austin KSMQ Channel 15
Friday 11: 30 am
Bemidji KAWE Channel 9
Saturday 12:30 pm
Duluth WSDE Channel 8
Saturday 1:30 pm
Minn./St. Paul KTCA/TPT
Channel 2 Saturday 11 am;
KAWB/KAWE Channel 22/36
Monday 12:30 pm; WHWC
Channel 28 Wednesday 7 pm
Mi ssouri
Joplin KOZJ Channel 26
Thursday 1 pm
Kansas City KCPT Channel 19
Saturday 10:30 am
St. Louis KETC Channel 9
Saturday 1:30 pm
Springfield KOZK Channel 21
Thursday 1 pm
Montana
Butte-Bozeman KUSM Channel 9
Tuesday 11 am
Missoula K21AN Channel 21
Sunday 1:30 pm;
KUFM Channel 11 Tuesday 11 am
nebraska
NETV Saturday 3:30 pm
nevada
Las Vegas KLVX Channel 10
Saturday 11 am
Reno KNPB Channel 5
Saturday 1:30 pm
new HAMPSHI RE
NHPTV Saturday 11:30 am
Manchester WGBX Channel 44
Sunday 6 pm
new jersey
NJN PUBLIC TELEVISION
Sunday 1:30 pm
new Mexi co
Albuquerque KNME Channel 5/35
Saturday 1:30 pm
Las Cruces KRWG Channel 22
Saturday 10:30 am
Portales KENW Channel 3
Saturday 7:30 am
new york
Albany WMHT Channel 17
Saturday 3 pm
Buffalo WNED Channel 17
Check your local listings
New York City WLIW Channel 21
Monday 8:30 pm;
WNET Channel 13 Sunday 4 pm
Norwood WNPI Channel 18
Wednesday 1 pm
Rochester WXXI Channel 21/11
Sunday 2 pm
Schenectady WMHT Channel 17
Saturday 3 pm
Syracuse WCNY2 Channel 852
Tuesday 8 am
Watertown WPBS Channel 16
Wednesday 1 pm
north caroli na
UNC TV Sunday 2:30 pm
CONTINUED ON PAGE 134
>>
programguide_F0905PRGAf.qx.SPEC 7/19/05 06:49 PM Page 133
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134
EdF TVG Template 2/16/05
Charlotte WTVI Channel 11
Saturday 12 pm
Rock Hill WNSC Channel 30
Saturday 3:30 pm
north DAKOTa
PRAIRIE PUBLIC TELEVISION
Saturday 10:30 am
OHI O
Alliance WNEO Channel 45
Saturday 4 am
Cincinnati WCET Channel 48
Saturday 12 pm
Cleveland WVIZ Channel 25
Saturday 12 pm; WEAO Channel 49
Saturday 4 pm
Columbus WOSU Channel 34
Saturday 11 am
Lima WGBU Channel 27
Monday 11:30 am
Portsmouth WPBO Channel 34
Saturday 11 am
Toledo WGTE Channel 30
Sunday 2:30 pm
Oklahoma
Oklahoma educational
television Saturday 10 am
OREGON
Oregon Public Broadcasting
Saturday 1 pm
Medford KSYS/KFTS
Channel 8/22 Saturday 2 pm
Pennsylvani a
Erie WQLN Channel 54
Wednesday 2 pm
Harrisburg WITF Channel 33
Thursday 1 pm
Philadelphia WHYY Channel 12
Saturday 3 pm; WLVT Channel 39
Saturday 3:30 pm;
WNJM Channel 50 Sunday 1:30 pm;
WNJS Channel 23 Sunday 1:30 pm;
WNJT Channel 52 Sunday 1:30 pm
Pittsburgh WQED Channel 13
Saturday 1:30 pm
Rhode I sland
Providence WSBE Channel 36
Sunday 4:30 pm
South caroli na
ETV Saturday 3:30 pm
Vi rgi ni a
Charlottesville WHTJ Channel 41
Saturday 11:30 am
Harrisonburg WVPT/WVPY
Channel 51 Saturday 11:30 am
Norfolk WHRO Channel 15
Saturday 9:30 am
Richmond WCVE Channel 23
Sunday 3:30 pm
WAShi ngton
Seattle KCTS Channel 9
Saturday 12 pm
Spokane KSPS Channel 7
Saturday 11 am; KCDT Channel 26
Saturday 8:30 am;
KUID Channel 12 Saturday 7:30 pm
Tacoma KBTC Channel 28
Wednesday 6 pm;
KCKA Channel 15 Wednesday 6 pm
Yakima KYVE Channel 47
Saturday 12 pm; KTNW Channel 31
Saturday 11 am
West vi rgi ni a
Charleston WPBO Channel 42
Saturday 11 am
WI SCOnSI N
Wisconsin Public Television
Check your local listings
Green Bay WPNE Channel 38
Wednesday 7 pm
La Crosse WHLA Channel 31
Thursday 7 pm
Madison WHA Channel 21
Thursday 7 pm
Menomonie WHWC Channel 28
Thursday 7 pm
Milwaukee WMVS Channel 10
Monday 2 pm;
WMVT Channel 36 Saturday 1 pm
Rheinlander WLEF Channel 36
Thursday 7 pm
Wausau WHRM Channel 20
Thursday 7 pm
WYOMI NG
Riverton KCWC Channel 4
Saturday 9:30 am
south dakota
south dakota Public
broadcasting Saturday 2:30 pm
Tennessee
Chattanooga WTCI Channel 45
Saturday 1:30 pm
Cookeville WCTE Channel 22
Saturday 2 pm
Jackson WLJT Channel 11
Saturday 4:30 pm
Knoxville WKOP Channel 15
Sunday 3:30 pm;
WPET Channel 2 Sunday 3:30 pm
Nashville WNPT Channel 8
Saturday 11 am
texas
Amarillo KACV Channel 2
Saturday 11:30 am
Austin KLRU Channel 18/9
Tuesday 12:30 pm
Corpus Christi KEDT Channel 16
Sunday 5:30 pm
Dallas KERA Channel 13
Saturday 5 pm
Harlingen KMBH Channel 4
Saturday 2 pm
Houston KUHT Channel 8
Saturday 10:30 am
Killeen KNCT Channel 46
Saturday 4:30 pm
Lubbock KTXT Channel 5
Saturday 4:30 pm
Odessa-Midland KOCV
Channel 36 Sunday 2:30 pm
San Antonio KLRN Channel 9
Saturday 2:30 pm
Temple-Bryan KNCT Channel 46
Saturday 4:30 pm
Waco KAMU/KWBU Channel 34
Thursday 12 pm
UTAH
Provo KBYU Channel 11
Saturday 9:30 am
Salt Lake City KBYU Channel 11
Saturday 9:30 am;
KUED Channel 7 Saturday 2 pm
Vermont
Burlington WCFE Channel 57
Friday 12:30 pm; WETK Channel 33
Saturday 1 pm; WLED Channel 49
Saturday 11:30 am;
WVER/WVTA/WVTB Channel 28
Saturday 1 pm
tV program gui de
programguide_F0905PRGAf.qx.SPEC 7/19/05 06:50 PM Page 134
❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace ❉ the marketplace
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visit us at: www.sentrytablepad.com
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Everyday FoodSept05 7/21/05 4:13 PM Page RHP1
136
MM___ CA___ EAP___ SS___ WvR___ AC___ DC___ BE___ GP___
EdF Template 12/7/04r
cookie jar
almond graham squares
makes 1 6

prep ti me: 1 0 mi nutes

total ti me: 2 hours
1 Preheat oven to 350°. Line the bottom and sides of an 8-inch square
baking pan with foil; coat with nonstick cooking spray. 2In a medium bowl,
combine 1˙ cups graham cracker crumbs, 1 can (14 ounces) sweetened
condensed milk, and © teaspoon salt; stir until moistened. Stir in 1˙ cups
sliced almonds. 3 Spread mixture evenly in prepared pan (if mixture is very
sticky, pat in with moistened fingers). Sprinkle with another ˙ cup sliced
almonds, patting in gently. 4Bake until golden and a toothpick inserted in the
center comes out clean, 35 to 40 minutes. Cool completely in pan. 5Remove
from pan; peel off foil, and cut into 16 squares with a serrated knife. Squares
will keep, in an airtight container at room temperature, for 4 to 5 days.
cookiejar_F0905LSTAF.qxd .SPEC 7/12/05 07:17 PM Page 136
BLAZING COLOR, INCORPORATED (952) 844-0138
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk
CAMPBELL MITHUN – PRODUCTION DATA
PUBLICATION CONFIRMATION
Client Name: GM-CHEX
Media: Consumer-4C
Ad Number/Code: GMSCXC6008
Revision Number: 10
Ad Caption/Title: “New Chocolate Chex”
Publications: Everyday Food
1
st
Insert/Issue Date: Various
MECHANICAL INFORMATION
Mechanical Dimensions: in decimal inches
Bleed: 5.5" x 7.625"
Trim / Non-Bleed: 5.25" x 7.375"
Ad Live: 4.75" x 6.875"
Final Production Size: 5.25" x 7.375"
Image Usage: Unlimited
End Date: Buyout
Notes: Ver. 1; Pg. 1:
STUDIO INFORMATION
drStudio Location: Mpls Prepress
Agency Job #: GMSCXC6008
Digital Resources #: P00044947
drArtist Entries:
6/13/05 kf; 6/15/05 ru/wau/tf; 6/21/05 TF;
6/21/05 ru; 6/22/05 sh; 6/23/05 sh/wau/wau
AGENCY CREDITS
Exec Creative Director:
Creative Director: Craig Miller
Art Director:
Copywriter: Bret Koehler
Print Producer: Bill Schneck
APPROVAL SIGN OFF
Initials Date Time
drStudio: | TIME/DATE STAMP REQUIRED
Print Admin: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Art Director: | |
Copywriter: | |
Creative Director: | |
Account Group: | |
Print Producer: | |
AUTOMATED INFORMATION
Document Filename: 44947 Everyday Food.indd
Print Scale: None
Print/Export Time: 6/23/05 1:30 PM
Colors Used:
Process Cyan, Process Magenta, Process Yellow, Process Black
Document Path: Prepress1:General Mills:06 June ¶05:GM SCXC6008P00044947PRE:4
4947 Everyday Food.indd
Font Family: Gill Sans (Extra Bold; Type 1), Times New Roman PS (Roman; Type 1)
Link Name: Ripped_44947_SR.jpg (Up to Date; 513KB; RGB; 308 ppi), Package_
44947_SL.jpg (Up to Date; 538KB; RGB; 285 ppi)
4C_LTB
Form: 605061f5 Colors: 4
File Name: 44947 Everyday Food.indd Trap:
4.75 in.
6
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5

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5.25 in.
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5.5 in.
7
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The responsible
adult in you will
want to read
the bag.
The chocolate
lover in you will
have already torn
it to shreds.
New Chocolate Chex Mix. In Turtle and Peanut Butter.
©
2
0
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5

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