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JULY 2009

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Katie Lee Joel’s Spiced
Nuts ‘n Chex
®
Mix
5 Recipes. 15 Minutes. Lots of wows!
RECIPE CONTEST
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Katie Lee Joel’s Spiced Nuts ’n Chex
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START TO FINISH: 15 MIN MAKES: 16 SERVINGS (½ CUP EACH)
¼ cup sugar s 1 tablespoon chili powder s ¼ teaspoon ground red pepper
(cayenne) s ¼ cup butter or margarine s 2 cups Corn Chex
®
cereal s 2 cups
Rice Chex
®
cereal s 2 cups Wheat Chex
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cereal s 1 can (11.5 oz) mixed nuts
1. In small bowl, mix sugar, chili powder and red pepper; set aside.
2. In large microwavable bowl, microwave butter uncovered on High about
40 seconds or until melted. Stir in cereal and nuts until evenly coated.
Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 5 to 6 minutes, stirring after 2 minutes,
until mixture just begins to turn brown. Spread on waxed paper to cool.
Store in airtight container.
Note: The large bowl may become warm in the microwave—use hot pads
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It’s so easy to make Chex Party Mix your own, like
this one I created with all my favorite flavors. Show us
how you mix it up! - Katie Lee Joel, bestselling cookbook author
NO PURCHASE NECESSARY TO ENTER OR WIN. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older as of 5/19/09. Go to www.ChexRecipeContest.com to enter. Subject to
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BLAZING COLOR, INCORPORATED (952) 844-0138
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk
CAMPBELL MITHUN

DIGI TAL RESOURCES

PREPRESS STUDI O
PUBLICATION CONFIRMATION
Client Name: General Mills
Media Type: Other
Color Mode: 4C
Ad Number/Code: GMCPMC9010P
Ad Caption/Title: How Wow
1st Issue/Run Date: June/July 2009
Usage Rights: One year consumer
print
End Date: 9/30/09
Publication: Taste of Home,
Healthy Cooking
MECHANICAL INFORMATION
drStudio Location: Mpls Prepress
Job Number: GMCPMC9010
Purchase Order: P00069628
MECHANICAL DIMENSIONS IN DECIMAL INCHES
Final Size: 7.75” x 10.5”
Bleed: 8.125” x 10.75”
Trim: 7.75” x 10.5”
Live/Safety: 7” x 9.75”
DOCUMENT INFORMATION
Document Filename: 69628_P_HowWow.indd
Page Number: 1
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Revision Number: 4 File History: 2/27/09 sh; 3/25/09
tf,tf, wau; 3/30/09 wau
Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM
PDF Compatibility: None
Colors Used: Cyan, Magenta, Yellow, Black
Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz
Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1)
Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB;
119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB;
3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi),
Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex
Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP
Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup.
eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_
AGENCY CREDITS
Executive Creative: None
Creative Director: None
Art Director: Sean Kiener
Copywriter: None
Producer: Bill Schneck
Traffic: Lynn Walstrom
DOCUMENT OUTPUT REVIEW
Initials Date
Time
drStudio: | AUTOMATED
DATA
Traffic: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Agency Legal: | |
Art Director: | |
Copywriter: | |
Agency Exec: | |
Account Team: | |
Producer: | |
Client: | |
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ISO 12647-7 Digital Control Strip 2007
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3%
B
A
®
Make Party Mix!
How. Wow.
Original Chex
®
Farty Mix ª Cinnamon·Aµµle Chex
®
Mix ª Chocolate Chex
®
Caramel Crunch ª Cheesy Ranch Chex
®
Mix ª Chex
®
Muddy Buddies
®
For more great tasting recipes go to Chexpartymix.com
Five recipes. Fifteen minutes. Lots of wows.
S: 7”
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Form: 0409003_GMCPMC9010P Colors: 4
File Name: 69628_P_HowWow
BLAZING COLOR, INCORPORATED (952) 844-0138
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk
CAMPBELL MITHUN

DIGI TAL RESOURCES

PREPRESS STUDI O
PUBLICATION CONFIRMATION
Client Name: General Mills
Media Type: Other
Color Mode: 4C
Ad Number/Code: GMCPMC9010P
Ad Caption/Title: How Wow
1st Issue/Run Date: June/July 2009
Usage Rights: One year consumer
print
End Date: 9/30/09
Publication: Taste of Home,
Healthy Cooking
MECHANICAL INFORMATION
drStudio Location: Mpls Prepress
Job Number: GMCPMC9010
Purchase Order: P00069628
MECHANICAL DIMENSIONS IN DECIMAL INCHES
Final Size: 7.75” x 10.5”
Bleed: 8.125” x 10.75”
Trim: 7.75” x 10.5”
Live/Safety: 7” x 9.75”
DOCUMENT INFORMATION
Document Filename: 69628_P_HowWow.indd
Page Number: 1
Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS
:General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_
HowWow Folder:69628_P_HowWow.indd
Revision Number: 4 File History: 2/27/09 sh; 3/25/09
tf,tf, wau; 3/30/09 wau
Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM
PDF Compatibility: None
Colors Used: Cyan, Magenta, Yellow, Black
Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz
Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1)
Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB;
119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB;
3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi),
Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex
Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP
Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup.
eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_
AGENCY CREDITS
Executive Creative: None
Creative Director: None
Art Director: Sean Kiener
Copywriter: None
Producer: Bill Schneck
Traffic: Lynn Walstrom
DOCUMENT OUTPUT REVIEW
Initials Date
Time
drStudio: | AUTOMATED
DATA
Traffic: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Agency Legal: | |
Art Director: | |
Copywriter: | |
Agency Exec: | |
Account Team: | |
Producer: | |
Client: | |
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ISO 12647-7 Digital Control Strip 2007
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100 60 100 70 30 100 60 40 70 40 70 30 100 40 40 100 40 100 40 70 40 70 40 40 3 40 70 40 70 40 40
100 100 70 70 30 30 100 100 60 70 70 40 70 70 30 30 100 40 100 40 40 100 10 40 40 20 70 70 3.1 2.2 2.2 70 40 40 75 66 66 50 40 40 25 19 19 0 0 0 0
3%
B
A
®
Make Party Mix!
How. Wow.
Original Chex
®
Farty Mix ª Cinnamon·Aµµle Chex
®
Mix ª Chocolate Chex
®
Caramel Crunch ª Cheesy Ranch Chex
®
Mix ª Chex
®
Muddy Buddies
®
For more great tasting recipes go to Chexpartymix.com
Five recipes. Fifteen minutes. Lots of wows.
S: 7”
S
:

9
.
7
5

T: 7.75”
T
:

1
0
.
5

B: 8.125”
B
:

1
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7
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Form: 0409003_GMCPMC9010P Colors: 4
File Name: 69628_P_HowWow
FEATURES
39 big red
Awesome juicy, ripe goodness highlights the
prize-winning tomato recipes from our contest
47 use your melon
Cantaloupe, watermelon and honeydew star in these
refreshing dishes
50 budget cuts
Economize without sacrificing fabulous flavor
58 “daddy-o!”
When these dads are in the kitchen, expect terrific
food on the table
tasteofhome

//
ITALIAN COOKIES,
p. 69
18¢
//
GARDEN TOMATO
RELISH, p. 43
19¢
//
MEXICAN SALSA,
p. 59
25¢
//
REFRIGERATOR
DILL PICKLES, p. 35
28¢
//
WATERMELON
SALSA, p. 48
29¢
//
FESTIVE SHRIMP
TARTS, p. 24
33¢
//
MICROWAVE
POTATO CHIPS, p. 37
36¢
//
CREAM CHEESE
POUND CAKE, p. 59
36¢
//
PRESTO BLACK
BEAN & CORN SALSA,
p. 45
39¢
//
PEANUTTY
CANDY BARS, p. 74
42¢
//
MEDITERRANEAN
TOMATO BITES, p. 41
ON OUR COVER»
Bruschetta Pizza, p. 43
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
FOOD STYLIST
Suzanne Breckenridge
Check out these marvelous
money-savers you can make
for just pennies
*COST ESTIMATES ARE CALCULATED PER SERVING
30RECIPES
UNDER A BUCK!

Only two
things that
money can’t
buy, that’s true
love and
homegrown
tomatoes.

—JOHN DENVER
MUSICIAN
CONTEST
JUNE/JULY 2009
TOH FIELD EDITOR
OPENHOUSE
16 POTLUCK
This colorful grilled potato salad hits
the spot at any summer gathering
18 CASUAL
ENTERTAINING
Easy, breezy meal for a deck or
patio party
20 SPECIAL OCCASION
Flag these berry-licious recipes for
your Fourth of July feasts
22 TOUR MY KITCHEN
A fabulous Florida kitchen ideal for
family meals and entertaining
24 APPETIZERS &
SNACKS
Nice bites—refreshing shrimp tarts
and flavorful Thai skewers
COOK SMART
26 EAT, SHRINK &
BE MERRY
Come for breakfast! The Podleski
sisters serve up luscious light pan-
cakes and creamy muesli with fruit
28 HEALTHY CHOICES
We’re “veggin’ out” with Mexican
lettuce wraps and satisfying stuffed
peppers
30 TIPS FROMA PRO
TOH’s grilling guru shows you how
simple it is to stuff a burger
31 KIDS INTHE
KITCHEN
Cool fruit smoothie is easy to mix
up—and oh-so-yummy
32 PARTY OF 2
Garden-fresh entree salad is sized
right for two
35 SPICE RACK
See how easy it is to make your own
dill-icious pickles!
36 QUICK FIX
A marvelous sandwich and salad
to whip up in a jiffy
37 GOTTA TRY IT
You gotta be kidding—crispy
homemade potato chips in the
microwave?
CLOSE TOHOME
64 MOM’S BEST
On a summer Sunday, her family
clamors for her beef sandwiches,
potato salad and more
68 FIELDEDITOR
FAVORITES
New Jersey cook’s well-loved meal
has an Italian accent
71 TOHFIELDEDITORS
Meet our field editors…maybe one
of them lives in your neck of the
woods
74 COOKS WHOCARE
Baked goodies bring in funds for pet
lover’s worthy cause
48
“Real food from real home cooks”
IN EVERY ISSUE
7 TABLE TALK
9 KITCHEN CHAT
9 HIDE & SEEK
CONTEST
11 MIXING BOWL
40 NEW RECIPE
CONTEST:
LIGHTEN UP
73 RECIPE INDEX
visit us @tasteofhome.com
53 36 27
59 24 65
43¢
//
TOMATO-
JALAPENO GRANITA,
p. 45
45¢
//
MOM’S SPECIAL
POTATO SALAD, p. 65
47¢
//
RHUBARB SLUSH,
p. 65
52¢
//
MEDITERRANEAN
SALAD, p. 17
52¢
//
OLD-FASHIONED
CHERRY TORTE, p. 65
66¢
//
CALICO BEANS,
p. 17
66¢
//
LEMON BLUE-
BERRY SHORTCAKES, p. 21
72¢
//
BERRY CHEESE
TORTE, p. 21
72¢
//
TOMATO & BRIE
FOCACCIA, p. 45
77¢
//
ARUGULA
SUMMER SALAD, p. 69
78¢
//
FRIED CLAMS, p. 12
79¢
//
GRILLED GREEK
POTATO SALAD, p. 16
84¢
//
COUNTRY-STYLE
TOMATOES, p. 41
91¢
//
FABULOUS FRUIT
SALAD, p. 48
92¢
//
1-2-3 BLACKBERRY
SHERBET, p. 21
94¢
//
SWEET ONION,
TOMATO & CUKE SALAD,
p. 36
98¢
//
WATERMELON
SHERBET SMOOTHIES,
p. 49
99¢
//
CHILLED MELON
SOUP, p. 48
99¢
//
THAI STEAK
SKEWERS, p. 24
You’ll find this symbol wherever a
TOHField Editor is featured
PLAYDAILYFOR ACHANCE TOWINAMAZINGPRIZES LIKE
OMAHASTEAKS
®
, WEBER
®
GRILLS ANDMORE!
taste home
play today at tasteofhome.com/getgrilling
DON’T MISS A
CHANCETOWIN
GREAT GRILLING
PRIZES!
No purchase necessary to win. To enter, and for official rules and details, visit our Web site at tasteofhome.com/getgrilling.
Closing date is June 26, 2009. Open to U.S. residents 18 and over. Sponsored by RD Media Group, the publisher of Taste of Home.
Void where prohibited.
Weber is a trademark of Weber-Stephen Products Co. • Omaha Steaks is a trademark owned by Omaha Steaks International, Inc.
instant wingame
JUNE/JULY2009 tasteofhome.com_7
budget-smart
(AND TASTY, TOO)
When I was growing up, my mother could stretch a dollar to the next town. Raised during
the hardscrabble 1930s and ’40s, she frowned mightily on wasting anything and did the
reuse/recycle thing long before it was fashionable. Stuff was never tossed if it could serve
another purpose. She could make a sheet of paper towel
last all day long. My sisters and I still marvel at that.
But my mother was at her bargain-hunting best in the gro-
cery store. She scoured the newspapers for sale items, and
food shopping often involved stops at several markets so
she could take full advantage of coupons and daily specials.
She bought in bulk, and the giant freezer in our garage was
always packed with future meals. We didn’t have a ton of
money, but Mom made every penny count.
These memories evoke giggles, grins and a big helping of
gratitude for the money-saving lessons I learned. Maybe
you had a similar mentor. If so, these challenging economic
times probably make you pretty glad you did. When it
comes to getting value for your food dollar, though, you’ve
got another great resource at hand: Taste of Home.
In every issue, you’ll find dozens of tested recipes from real home cooks, made with af-
fordable ingredients for every occasion—plus tips and shortcuts from our Test Kitchen and
readers to help you feed your family without spending a fortune. Here are a few of the great
values you’ll find in this special “Summer Cookbook”:
>>Terrific ways to turn lower-cost meat, poultry and fish into delicious dishes
>>Tasty contest-winning ideas for using summer’s ripe, juicy tomatoes
>>Grilled favorites, refreshing salads and fruity-licious desserts
>>30 recipes for less than 99 cents per serving (that’s right, 99 cents!)
>>A cost-per-serving for every recipe, which you’ll find in the index on page 73
Plus, there are thousands more budget-friendly recipes and meal-planning tips on our Web
site, tasteofhome.com. Visit our on-line community, where our incredible Field Editors from
all over the country answer your questions and offer advice from their own home kitchens.
And don’t miss the chance to enter our “Get Grilling” Instant Win Game, where you could
win one of nine $1,000 Weber grills, Omaha Steaks and other cool prizes!
When it comes to hunting down bargains, my mom still wears the crown in my book. But
Taste of Home can be your secret weapon to get the most from your food budget. In this
day and age, that’s value you can’t beat!
QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service,
P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rpsubscustomercare@custhelp.com
table talk
Catherine Cassidy
Editor in Chief
DOES YOUR
KITCHEN
REALLY
COOK?
If you love your
kitchen and oth-
ers rave about it,
too, you could
win some seri-
ous cash in Taste
of Home’s “Dream
Kitchens” contest.
It’s easy to enter. Give us
a peek at your kitchen. And,
tell us, is it…
A dream to cook in?
A showcase for a collection?
An entertaining hub?
A storage paradise?
Unique in a way that fits
your lifestyle?
We’re not interested in the
size of your room or decorat-
ing budget. Instead, we want
to see how you have made
the most of your kitchen.
Enter in “new” or “remod-
eled” categories—Grand Prize
in each is $1,000; each run-
ner-up, $500. The four win-
ning entries will be featured
in future issues of Taste of
Home.
HURRY, TIME
IS RUNNING OUT!
Contest deadline: June 30,
2009. Find entry guidelines
and contest rules at taste
ofhome.com/dreamkitchens.
WIN a
chance at
$3,000 in
prizes!
EDITOR IN CHIEF Catherine Cassidy
CREATIVE DIRECTOR Ardyth Cope
FOOD DIRECTOR Diane Werner RD
EDITOR Ann Kaiser
MANAGING EDITOR Barbara Schuetz
SENIOR ART DIRECTOR Sandra L. Ploy
FOOD EDITOR Patricia Schmeling
ASSOCIATE EDITOR Cheri Mantz
RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR Susan Uphill
EDITORIAL ASSISTANT Jane Stasik
EXECUTIVE ASSISTANT Marie Brannon
SENIOR WEB EDITOR Sarah Marx Feldner
WEB COMMUNITY MANAGER Bob Ottum
PUBLICITY ASSOCIATE
Brenda Campbell, brenda_campbell@rd.com
TEST KITCHEN
TEST KITCHEN MANAGER Karen Scales
ASSOCIATE FOOD EDITORS Alicia Bozewicz RD,
Tina Johnson, Marie Parker, Annie Rundle,
Jenni Warren
TEST KITCHEN ASSOCIATES
Rita Krajcir, Kristy Martin, Sue Megonigle,
Laura Scharnott, Megan Taylor
PHOTOSTUDIO
PHOTOGRAPHERS Rob Hagen,
Dan Roberts, Jim Wieland, Lori Foy
SET STYLISTS Jenny Bradley Vent,
Stephanie Marchese, Melissa Haberman,
Dee Dee Jacq
FOOD STYLIST MANAGER Sarah Thompson
FOOD STYLIST Kaitlyn Besasie
ASSISTANT FOOD STYLISTS Alynna Malson,
Shannon Roum, Leah Rekau
PHOTO STUDIO COORDINATOR Kathy Swaney
. . . . . . .
VICE PRESIDENT, PUBLISHERLora Gier
lora_gier@rd.com
MARKETING DIRECTOR Kym Blanchard
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
ADVERTISING
_NEWYORK
ACCOUNT DIRECTOR
Mary Gilbert, mary_gilbert@rd.com
ACCOUNT MANAGER
Kristine Cronin, kristine_cronin@rd.com
_DETROIT
ACCOUNT MANAGER
Jani Berger, jani_berger@rd.com
_CHICAGO
ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com
ACCOUNT MANAGER
Maura O’Brien, maura_obrien@rd.com
_LOS ANGELES
ACCOUNT DIRECTOR
Tiffany Grana, tiffany_grana@rd.com
TASTEOFHOME.COM
GENERAL MANAGER Renee Jordan
TASTE OF HOME COOKINGSCHOOLS
DIRECTOR Sandy Bloom
CONSUMER MARKETING
CHIEF MARKETING OFFICER Lisa Karpinski
RDAFOOD& ENTERTAINING
PRESIDENT Suzanne M. Grimes
VICE PRESIDENT, SALES & MARKETINGMark Wildman
MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese
. . . . . . .
THE READER’ S DI GEST ASSOCI ATI ON, I NC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
PRESIDENT, RDA FOOD & ENTERTAINING
Suzanne M. Grimes
PRESIDENT, CONSUMER MARKETING
Dawn Zier
JOINOUR TEAM! >>Love to cook? Love Taste of Home? Then you might be interested
in becoming one of our volunteer Field Editors. If you would like to be considered, please
fill out the short application form at www.tasteofhome.com/apply
8_tasteofhome.com JUNE/JULY2009
JEAN ECOS
//
HARTLAND, WISCONSIN
FAMILY STATS: Husband Chris, health insurance sales. Jean is a test
kitchen specialist for a bread bakery and works part-time at a natural
food store.
“A favorite part of my job is creating healthful recipes. A lot of our
customers have food restrictions due to diabetes, high cholesterol,
gluten intolerance or other food allergies. I love the challenge of cre-
ating delicious recipes that meet their needs and taste good, too!
“With a strong Armenian heritage and a family in the grocery busi-
ness, I can’t help but love being surrounded by great food.”
CHRISTINE EILERTS
//
TULSA, OKLAHOMA
FAMILYSTATS: Husband Gene, industrial sales; two adult sons, Jeff and
Joel; three granddaughters, with a grandson on the way. Christine works
for a commercial real estate brokerage company.
“I was raised on a wheat farm in Kansas, and I cooked for our family
so my mother could be my dad’s hired hand. I still enjoy cooking and
try at least two or three new dishes a week. My specialties are cookies,
pies, bars, cobblers and candy. Both Gene and I are collectors. Gene
collects 1/8th-scale model tractors. I collect Swarovski crystal and an-
gels…and cookbooks, of course.”
NICKI EVANS
//
CONWAY, ARKANSAS
FAMILY STATS: Husband Tommy, finish carpenter; three children,
essica, 14; Bailey, 11; and Logan, 7. Nicki is a real estate agent.
“We actually live in Saltillo, a small community outside Conway, and
it’s rich with wonderful cooks. We get together for socials, brunches,
potlucks and finger foods at our church.
“On Sundays, my mother prepares a huge meal for my family and
my sister’s. Like my mom, I love trying new recipes. My kids and I spend
a day in December at Mom’s house baking trays of cookies for friends,
neighbors and teachers. I really enjoy this time we spend together.”
COLLEEN PALMER
//
EPPING, NEW HAMPSHIRE
FAMILY STATS: Husband Kevin, project manager for a fire sprinkler
company. Colleen is a graphic designer.
“I’ve been cooking and baking ever since I was a little girl. My mother
is the best cook I know. My husband is my biggest fan, being the sweet
tooth that he is. Whenever we host dinner parties at our house, no one
leaves the table hungry. Even our Alaskan malamute, “Meeko,” gets
homemade treats.
“I grew up and lived most of my life in Massachusetts, moving over
the border to New Hampshire in 2002.”
Taste of Home’s enthusiastic team of volunteer editors from across the
U.S. and Canada share recipes, cooking tips and more with our staff and
on-line community. Take a look at the complete list of field editors on
page 71... maybe one of them lives in your neighborhood!
field editor spotlight
March,” it reads.
Oops! Some gardens
are still a winter
wonderland then, in-
cluding Esther’s gar-
den in New Sarepta,
Alberta. She even
sent us a photo!
The following tips
are relevant wher-
ever you live:
>>Wait until the
danger of frost has
passed to plant peas.
>>Peas will rot if the
soil stays cold and
wet.
>>Peas will do fine in
45˚ soil. To measure,
stick any column-
type thermometer
4-6 inches deep in
the soil.
Got a question or
comment? Drop
me a line at
dearjane@taste
ofhome.com.
See you next time,
TRIFLE, ANYONE?
Our 7-year-old son, Mark, joined
me as I was reviewing the April/
May Taste of Home to pick out new
recipes to try for our family. He
was intrigued with the “Build
Your Own Trifle Bar” article and
decided he would be in charge
of dessert.
Mark assisted with the shop-
ping and assembled the entire
dessert himself with angel food
cake, chocolate whipped cream,
fresh strawberries and hot fudge
sauce. Thanks for inspiring his
creativity and for allowing our
family a fabulous dessert!
—Sheri Longhenry
BLOOMINGTON, MN
ROLL OUT
THE DOUGH
The recipe for Per-
fect Pizza Crust
(April/May) has
been a lot of
fun. I wrapped
it around hot
dogs and
cheese, then
I used it to
make calzones,
and tonight I’m
making ham-
burger buns. I
love easy recipes
that you can play
with.
—Judy Nelson
RAWLINS, WY
TOHMADE THE MOVE
In June 2008, my husband, three
children and I moved from our
native Michigan to central Illinois
for my husband’s career. Thank-
fully, I took along all of my Taste
of Home issues. We have since
had many relatives and friends
visit us. Every time I get ready to
plan my menu for visitors, I pull
out my magazines.
Sun-Dried Tomato Spread
(June/July ’08) was a great appe-
tizer, Forgotten Jambalaya
(Feb/Mar ’08) was so yummy and
easy, Pistachio Ice Cream Dessert
(Feb/Mar ’07) was a huge dessert
hit—the list goes on and on.
Our new friends are impressed
with TOH recipes, too. Recently, I
made the Cordon Bleu Appetizers
(Feb/Mar) for a work party. Every-
one asked for the recipe. Thank
you, Taste of Home, for the amaz-
ing variety of recipes and
ideas.
—Kim Kietzman
SPRINGFIELD, IL
FOR THE LOVE
OF CHOCOLATE
We love cooking
from Taste of Home!
My daughter Paige,
4 (right), and I had
fun making the
yummy Peanut
Butter Banana
Bread (Feb/March).
Paige was very ex-
cited about the layer
of chocolate inside—
her favorite. The re-
ward was eating it!
—Heidi Spencer
SARVER, PA
JUNE/JULY2009 tasteofhome.com_9
kitchen chat
DEAR JANE…
One of my special
interests is getting
young girls excited
about cooking. I kept
that in mind when
planning my daugh-
ter Amy’s 18th birth-
day party.
The theme was
“A Day at the Spa.”
I wanted a light, re-
freshing menu, and
the fruit trifles on
the April/May cover
of Taste of Home were
a perfect fit. The girls
loved making them!
To read more about
my menu and the
party fun, visit taste
ofhome.com/plus.
PEAS,
GLORIOUS PEAS!
We (unintentionally)
added a little humor
to Esther Eckert’s day
with our advice in
the April/May issue
for growing peas.
“Peas should be
planted in early
ENTER OUR HIDE & SEEKCONTEST
These tomatoes are hiding somewhere in our pages. Find them, and you could win a $50 Shop
Taste of Home gift certificate! Go to tasteofhome.comto enter; we’ll award prizes to 100 winners
drawn from entries with the correct answer. Or mail a postcard with the page number and your
name, address and phone number to Hide &Seek, Taste of Home, 5400 S. 60th St., Greendale, WI
53129. Winners are drawn at random.
THE FRIED EGG WAS HIDDEN IN A PHOTO ON PAGE 30 IN OUR APR/MAY ISSUE.
F
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O
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H
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10_tasteofhome.com JUNE/JULY2009
so pretty and disappeared almost
immediately when they showed
it to their grandparents, uncles,
aunts and cousins. This tart will
be a holiday tradition at our
house for years to come.
—Melissa Boyd
PITMAN, NJ
VISIT INSPIREDREVIEW!
After a trip to Milwaukee (and
a stop by your Visitor Center and
outlet store in Greendale), I have
been motivated to go through
my extensive collection of Taste
of Home, Simple & Delicious and
Healthy Cooking magazines (over
10 years’ worth!). I have really
enjoyed looking through these
issues again and can’t count the
number of great recipes I want to
try! I’ve also found old favorites I
kitchen chat
had forgotten about.
And, wow, the changes to the
magazines! I love the new format
of TOH. It’s beautiful, and I’m re-
ally enjoying all of the pictures.
—Michele Tungett
ROCHESTER, IL
“LOVE LETTER” RESPONSE
After reading the “Love Letter”
from Donna Giblin (April/May),
I felt compelled to send a note
about the importance of her vol-
unteering at the Ronald McDon-
ald House and to thank TOH for
bringing attention to this cause.
Having lived the nightmare of a
child getting sick, and then losing
her, I can tell you that people like
Donna make such a huge differ-
ence. One feels alone in the
world when told they are losing
their child, or that the battle
ahead has an uncertain outcome.
You face mortality, uncertainty,
guilt and feelings of “It isn’t right,
it isn’t fair.” But it is a fact.
Imagine having to still think
about dinner. You still need to eat
and keep up your strength. That’s
the gift people like Donna and
the Ronald McDonald House give.
One less thing to worry about, so
you can concentrate on what you
need to do, which is to be to-
gether and hold each other tight.
—Terri Morris
POWELL BUTTE, OR
CARINGANDSHARING
Last fall, Taste of Home challenged
Field Editors to plan an activity
for Cooks Who Care Week. I teach
sixth grade at Ray Elementary
School and had my class do a
food drive. We collected canned
goods and paper products for a
nearby food pantry. Two other
Field Editors from this area, Lois
Flaten and Marilyn Hodenfield,
helped with the project.
—Carla Hodenfield
RAY, ND
Watch for details about 2009 National
Cooks Who Care Week in future issues and
at cookswhocare.com
WELCOME GIFT
I absolutely love my Taste of Home
magazine, as well as the E-
newsletter. When I moved to
Kentucky from Massachusetts 6
years ago, my new and now dear
friend Stacy signed me up for my
first subscription. I have made
many of the great recipes and ap-
preciate all of the creative ideas
and helpful tips each month.
—Kathy Uhl
LOUISVILLE, KY
IT’S THE BERRIES
My daughters, Annie and Lynd-
say, asked to make the Star-
Spangled Fruit Tart (June/July ’08)
for our Fourth of July barbecue.
They had so much fun decorating
the dessert with berries. It looked
LOVE
LETTER!
Each issue, one
lucky reader will
receive a TOH
apron for sending
in our favorite
“love” letter of the
month. Brittany,
your apron is
on its way!
WHO WINS
$25,000?
You get to decide!
From now until June
16, 2009, be sure to
stop by tasteof
home.com to vote
for America’s Best
Loved Recipe. Will
it be Classic, Light,
Time Saver or
Serves 2? The win-
ning vote could be
yours!
ON THE WEB
TOH “RECIPE
FAIRIES”
Your magazine has changed my
life. I am the wife of an amazing
man, and a second mom to the
best son I could ever have asked
for—and yet I was very de-
pressed. A car accident in 1990
left me mostly bedridden.
Late last November, Taste of
Home showed up in my mailbox.
Needing to make my husband
dinner, I absently flipped
through the pages and there
it was—an easy recipe for the
chicken breast I was thawing!
It was as if the recipe fairies
were smiling upon me.
The next night, I again sat
down with the magazine, won-
dering, What can I make for din-
ner? I had some cod fillets and
found the Sailor Sandwiches!
I was totally intrigued.
As I thumbed through the
issue, I saw recipes that are easy
and look beautiful. Even I could
pull them off. I was excited. I
was going to get out of bed and
accomplish something on my
own. With my husband’s en-
couragement, I have made five
dinner recipes and four breads.
Your magazine has not only
gotten me out of a funk, but
now I am able to show Joe how
much I appreciate him and all
he has done for me by making
him great meals and heavenly
baked goods. It’s important to
me that everyone at Taste of
Home knows their hard work
is appreciated, and that it’s not
just a magazine to some of us.
—Brittany DiBetta
FISHKILL, NY
Read Brittany’s moving letter in its
entirety at tasteofhome.com/plus
Ray Elementary
sixth graders
helped stock an
area food pantry
TOH FIELDEDITOR
JUNE/JULY2009 tasteofhome.com_11
LESS
EXPENSIVE:
gas grills cost
from $140 to
$5000; charcoal
grills range from
$50 to $400
READY
WHENYOU
ARE:
just push a button
to light the grill,
and it’s ready in
10 minutes
GADGETS:
rotisserie attach-
ments, side burn-
ers, gas gauges,
thermometers
GREENER:
gas burns
cleaner and pro-
duces less carbon
dioxide than
charcoal
MULTIPLE
HEAT
ZONES:
for easier indi-
rect cooking
QUICK
CLEANUP:
minimal
grease and
no ashes
CONSISTANT
HEAT:
simply turn a knob
to control tem-
perature
HOTTER
BURN:
helpful when
searing steaks or
other quickly
grilled foods
USER
FRIENDLY:
requires less
time to
assemble
PORTABLE:
lightweight;
ideal for picnics,
tailgates and
vacations
ON
DEMAND:
easy for infre-
quent users to
make foods like
hot dogs and
burgers
TASTES
GREAT:
results in a
smokier, more
traditional
flavor
CHARCOAL vs GAS GRILLS
(mixing bowl )
F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S
IRONGRILL
In a “throwdown,” which grilling firepower wins: gas or charcoal?
We won’t divulge our vote, but this list might help you choose your team!
ONTHE BARBY>> For some great grilling tips, videos
and recipes, visit tasteofhome.com/grillguide
FIRE UP!
For more than 300
flame-broiled
specialities, pick
up Taste of Home
Backyard Grilling
wherever books
are sold and add
some sizzle to your
summer.
CLASSIC
FLAVOR:
some studies say
charcoal imparts
more flavor to
food
12_tasteofhome.com JUNE/JULY2009
“It’s no secret that Maine has some of the best seafood anywhere,” says Field
Editor Lee Ann Lowe of Gray. “My favorite event is theYarmouth Clam Festival,
held the third weekend in July. The quaint village hosts 120,000 people who
enjoy clams, clams and more clams, plus an art show, bike races and more. It’s
run by volunteers to raise funds for local nonprofit organizations.”
INA
CLAMSHELL:
Yarmouth
Clam Festival
YARMOUTH, ME
*
This year’s fest, in
its 44th year, is July
17-19; free admission
*
Snap a photo with
festival mascot
Steamer the Clam.
The person inside the
costume is a well-kept
secret
*
The record in the
clam-shucking con-
test is 25 per minute!
*
Connect to the fes-
tival Web site at taste
ofhome.com/links
A N S W E R S : A ) B O M B - P O P O R R O C K E T P O P ; B ) P U S H - U P ; C ) O T T E R P O P O R F L A - V O R - I C E ;
D ) 5 0 - 5 0 B A R O R D R E A M S I C L E ; E ) D R U M S T I C K O R C H A M P
HEY,
ICE CREAM
MAN!
Can you remember
the names of these
fun frozen treats?
STUFF WE LOVE!
sun catcher
Capture the sun…in a jar! A Mason jar, a rechargeable
solar cell battery and low-energy LED lamps pull the
sun’s light right to your yard any time of day. Ideal for
patios, cabins or as a nightlight, the Sun Jar is weather
resistant and has no cords or switches that will snag;
$34.95. For information, visit tasteofhome.com/links
TOH MEMORY

SoI wouldn’t
eat toomuch
junkwhenI was
little, my mom
usedtotell me
that the jingle
of the ice cream
manwas really
the garbage
truck!

—SANDY PLOY
SR. ART DIRECTOR, TOH
WE ALL
SCREAM!
Tell us about your
favorite summertime
treats at tasteof
home.com/summer
timetreats
ON THE WEB
A
B
D
E
C
(mixing bowl )
F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S
fried clams
PREP/TOTAL TIME: 30MIN.
YIELD: 1 DOZEN
1-1/2 cups yellow
cornmeal, divided
1/2 cup cake flour,
divided
2/3 cup water
12 fresh cherrystone
clams, shucked
Oil for deep-fat frying
1/2 tsp. salt
Tartar sauce or seafood
cocktail sauce, optional
In a shallow bowl, com-
bine 3/4 cup cornmeal
and 1/4 cup flour with the
water, forming a batter.
In another bowl, combine
the remaining cornmeal
and flour.
Dip clams in batter; shake
off excess. Coat with
cornmeal mixture.
In an electric skillet or
deep-fat fryer, heat oil to
375°. Fry clams, a few at
a time, for 4-5 minutes or
until golden brown. Drain
on paper towels; sprinkle
with salt. Serve immedi-
ately with sauce if desired.
shore thing
GRE AT F I ND
Our Light olive oil makes baking
flavorful and fantastic.
©
/TM/®
The
J.M. Smucker Company
For more recipes visit Crisco.com
is cooking

F i
is i
Crisco
®
Olive Oil No-Stick Cooking Spray
3 tablespoons Crisco
®
Light Olive Oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
1/2 cup chopped onion
Salt and pepper, to taste
2 pounds potatoes, cut in half or fourths
1. HEAT oven to 425ºF.
2. COAT baking sheet with no-stick spray.
3. STIR together oil, rosemary, garlic powder, onion, and
salt and pepper in a large bowl. Add potatoes. Toss well
until coated.
4. SPREAD evenly in prepared pan.
5. BAKE 30 to 35 minutes, stirring occasionally until
potatoes are fork-tender and golden brown.
Crisco
®
Roasted
Potatoes with
Rosemary
Prep time: 5 min Cook time: 35 min Yield: 4 servings
©
2
0
0
9
K
r
a
f
t
F
o
o
d
s
Oscar Mayer bacon is carefully selected, hand-trimmed and naturally
hardwood smoked for hours. Because there are no shortcuts to that
one-of-a-kind Oscar Mayer flavor America says is the best.
To make the very best bacon,
we take the slow road.
For the love of bacon.
OPENHOUSE
BRI GHT I DEAS FOR WELCOMI NG FRI ENDS & FAMI LY I NTO YOUR HOME
For more party tips, visit tasteofhome.com/plus
“I keep a tablecloth,
candles, trash bag and
napkins, plastic cutlery,
plates, cups and
glasses for eight in a
large resealable bag. If
we throw a last-minute
party, all I have to do is
worry about the food.”
—Lynn Newman
GAINESVILLE, FL
“I always put floor fans
near my food and
keep everything tightly
covered. The fans
keep flying bugs from
getting near the food.
It works every time!”
—BarbaraCarlucci
ORANGE PARK, FL
“When we have back-
yard parties, we use
canopies to cover the
tables. We tie helium
balloons with ribbon
to the anchors of the
canopies’ tie-downs so
people don’t trip over
the anchors.”
—enjoynature
TOH ON-LINE COMMUNITY
“My husband and I do
casual catering in the
summer and always
bring a plastic kiddie
pool. We place it on
a sturdy table and fill
with ice to keep drinks,
salads and other re-
frigerated dishes cold.”
—Leslie Michael
AUBURN HILLS, MI
TAKE IT
OUTSIDE!
Take advantage of nice
weather and plan your
next party outdoors.
Here are some handy
hints from readers:
16_tasteofhome.com JUNE/JULY2009
take a side
grilled greek
potato salad
PREP: 30MIN. GRILL: 20MIN.
YIELD: 21 SERVINGS (3/4 CUP EACH)
Robin Jungers //CAMPBELLSPORT, WI
3 lbs. small red potatoes, halved
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 large sweet yellow pepper,
chopped
1 large sweet red pepper,
chopped
1 medium red onion, halved
and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes,
halved
1/2 lb. fresh mozzarella
cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 oz.) sliced ripe
olives, drained
2 Tbsp. minced fresh oregano
or 1 tsp. dried oregano
Drizzle potatoes with oil and
sprinkle with salt and pepper;
toss to coat. Grill potatoes,
covered, over medium heat for
20-25 minutes or until tender.
Place in a large bowl. Add the
remaining ingredients; toss to
coat. Serve salad warm or cold.
Nutrition Facts: 3/4 cup equals 142 calo-
ries, 8 g fat (2 g saturated fat), 8 mg
cholesterol, 248 mg sodium, 14 g carbo-
hydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 1-1/2 fat, 1 starch.

This is my most requested summer side dish. It’s ideal for outdoor occasions
and can be served warmor cold.

—Robin Jungers // CAMPBELLSPORT, WI
OPEN
HOUSE potluck
JUNE/JULY2009 tasteofhome.com_17 TOH FIELD EDITOR
mediterranean salad
PREP/TOTAL TIME: 20MIN.
YIELD: 28 SERVINGS (3/4 CUP EACH)
Pat Stevens // GRANBURY, TX
18 cups torn romaine
(about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted
sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
In a very large salad bowl, combine
the first seven ingredients. In a jar
with a tight-fitting lid, combine the
remaining ingredients; shake well.
Drizzle over salad and toss to coat.
Serve immediately.
Nutrition Facts: 3/4 cup equals 69 calories, 6 g fat
(1 g saturated fat), 2 mg cholesterol, 117 mg
sodium, 2 g carbohydrate, 1 g fiber, 1 g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.
calico beans
PREP: 30MIN. BAKE: 1 HOUR
YIELD: 12 SERVINGS (3/4 CUP EACH)
Pat Price Cook // MISSION VIEJO, CA
A picnic favorite, this saucy bean
medley isn’t overly sweet like some
versions. The bowl will be empty
before you know it!
<<
picnics, potlucks & barbecues
This full-size, softcover cookbook is jam-packed with 244 recipes—
all with color photos—that will make your summer get-togethers
sizzle. Look for it wherever magazines are sold or visit www.Shop
TasteofHome.com.
4 medium onions, halved
and sliced
5 bacon strips, diced
2 garlic cloves, minced
1 cup packed dark brown sugar
1/2 cup cider vinegar
1/4 tsp. ground mustard
2 cans (15-1/4 oz. each) lima beans,
rinsed and drained
2 cans (15 oz. each) pork & beans
1 can (16 oz.) kidney beans,
rinsed and drained
In a Dutch oven, saute onions, bacon
and garlic until onions are tender.
Add brown sugar, vinegar and mus-
tard; bring to a boil. Reduce heat;
simmer, uncovered, for 20 minutes.
Stir in beans. Transfer to a 3-qt. bak-
ing dish. Cover and bake at 350°
for 1 hour or until heated through.
FEEDA
CROWD
Have a recipe you’re
always asked to bring
to a carry-in dinner?
Share it at tasteof
home.com/submit
ON THE WEB
This crisp,
big-batch
salad makes
a welcome
accompani-
ment to any
grilled entree.
18_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR
OPEN
HOUSE casual entertaining
all decked out
Indulge in fresh air, sunshine and these delicious reader favorites
that are perfect for parties alfresco
lemony cooler
PREP: 15 MIN. + CHILLING
YIELD: 8 SERVINGS
Bonnie Hawkins // ELKHORN, WI
“Everyone thinks I’ve gone to a lot of
trouble when I make this refreshing
drink, but it’s so easy!”
3 cups white grape juice
1/2 cup sugar
1/2 cup lemon juice
1 bottle (1 liter) club soda, chilled
Ice cubes
Assorted fresh fruit, optional
In a pitcher, combine the grape
juice, sugar and lemon juice; stir
until sugar is dissolved. Refrigerate
until chilled.
Just before serving, stir in club
soda. Serve over ice. Garnish with
fruit if desired.
italian garden salad
PREP: 35 MIN. + CHILLING
YIELD: 8 SERVINGS
Lori Daniels // BEVERLY, WV
8 oz. uncooked spaghetti
1 cup cut fresh green beans
DRESSING:
6 Tbsp. canola oil
3 Tbsp. sugar
2 Tbsp. white wine vinegar
1 garlic clove, minced
1 tsp. salt
1 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. onion powder
SALAD:
2 cups cubed cooked chicken
1 medium green pepper, julienned
4 oz. Colby-Monterey Jack
cheese, cubed
1 medium zucchini, sliced
1 small yellow summer squash,
sliced
8 cherry tomatoes, halved
1 small red onion, halved and sliced
Shredded Parmesan cheese,
optional
Cook spaghetti according to package
directions, adding the green beans
during the last 4 minutes of cooking.
Meanwhile, in a large bowl, com-
bine the dressing ingredients. Add
the chicken, pepper, Colby-Mon-
terey Jack cheese, zucchini, squash,
tomatoes and onion.
Drain spaghetti and beans; rinse in
cold water. Add to the other ingre-
dients and toss to coat. Refrigerate
until chilled. Sprinkle with Parmesan
cheese if desired.
PARTY TIME
Share your best food-
related party ideas at
tasteofhome.com/
partyideas
ON THE WEB
BONNIE’S TIP
>>
“I make my own pretty ice cubes by com-
bining 1/2 cup lemon juice with 4 cups water and pouring into
an ice cube tray. I add a mint sprig in each cube and freeze.”

This is a great
way to use the
vegetables my
husband
grows, and
it’s always
well received.

—Lori Daniels
BEVERLY, WV
O
N
L
Y
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M
2 Tbsp. baking cocoa
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
SAUCE:
3/4 cup sugar
2 Tbsp. cornstarch
1 cup orange juice
2 cups fresh or frozen blueberries
1/8 tsp. ground nutmeg
Dash salt
CREAM:
1-1/2 cups heavy whipping cream
3 tablespoons confectioners’
sugar
In a large bowl, cream shortening
and sugar until light and fluffy. Add
eggs, one at a time, beating well
after each addition. Beat in the
food coloring, vinegar and vanilla.
Combine the flour, cocoa, salt and
baking soda; add to creamed mix-
ture alternately with buttermilk.
Pour into a greased 13-in. x 9-in.
baking pan. Bake at 350° for 30-35
minutes or until a toothpick in-
serted near the center comes out
clean. Cool on a wire rack.
For sauce, in a small saucepan,
combine sugar and cornstarch. Stir
in orange juice until smooth. Add
the blueberries, nutmeg and salt;
cook and stir over medium-high
heat until thickened and bubbly.
Reduce heat; cook and stir 2 min-
utes longer. Cool.
In a small bowl, whip cream and
confectioners’ sugar until stiff peak
forms. Serve cake with sauce and
whipped cream.
OPEN
HOUSE special occasion
20_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR
red, white & berries

I created this red, white and blue cake to celebrate
my birthday on July 3rd. We top each piece with a candle.

—Darlene Brenden // SALEM, OR
america’s
birthday cake
PREP: 25MIN. BAKE: 30MIN. + COOLING
YIELD: 15 SERVINGS
Darlene Brenden // SALEM, OR
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1/4 cup red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
2-1/4 cups cake flour
JUNE/JULY2009 tasteofhome.com_21
lemon blueberry
shortcakes
PREP: 25MIN. + FREEZING BAKE: 10MIN.
YIELD: 10 SERVINGS
Jackie Pressinger // STUART, FL
This delightful recipe combines three
summertime favorites—lemonade,
berries and ice cream—into one
scrumptious dessert.
1 pint vanilla ice cream
3 Tbsp. sweetened lemonade
drink mix
2 cups all-purpose flour
6 Tbsp. sugar
2 tsp. baking powder
2 tsp. poppy seeds
1-1/2 tsp. grated lemon peel
1/2 tsp. salt
1/4 cup cold butter
1 egg
1/2 cup heavy whipping cream
1/4 cup frozen unsweetened
blueberries
Confectioners’ sugar
In a small bowl, combine ice cream
and drink mix; cover and freeze for
at least 1 hour.
In a large bowl, combine the flour,
sugar, baking powder, poppy seeds,
lemon peel and salt. Cut in butter
until mixture resembles coarse
crumbs. Whisk egg and cream; stir
into dry ingredients just until moist-
ened. Stir in blueberries.
Turn onto a lightly floured surface;
knead 8-10 times. Pat into a 3/4-in.
thickness; cut with a floured 3-in.
star-shaped cutter. Place 2 in. apart
berry cheese torte
PREP: 40MIN. + CHILLING
YIELD: 12 SERVINGS
Deborah Hitchcock
GRANITE FALLS, WA
1 cup crushed gingersnap cookies
(about 20 cookies)
3/4 cup crushed vanilla wafers
(about 25 wafers)
1/4 cup finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1-3/4 cups white grape juice
1 pkg. (8 ounces) cream cheese,
softened
1/4 cup sugar
1 tsp. vanilla extract
2-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
Combine the cookie crumbs, wafer
crumbs, walnuts and butter; press
onto bottom and 1-1/2 in. up sides
of a greased 9-in. springform pan.
Bake at 350° for 8-10 minutes or
until set. Cool on a wire rack.
In a small saucepan, sprinkle gelatin
over grape juice; let stand for 1
minute. Heat over low heat, stirring
until gelatin is completely dissolved.
Cover and refrigerate until partially
set, about 45 minutes.
Meanwhile, in a large bowl, beat
the cream cheese, sugar and vanilla
until smooth. Spread over crust.
Place berries in a large bowl. Gently
stir in gelatin mixture. Spoon over
cream cheese layer. Refrigerate for
2 hours before serving. Carefully
run a knife around edge of pan
to loosen. Remove sides of pan.

We love
this torte for
July 4th, or
really any
summer gath-
ering when
berries are
abundant. It
looks fancy,
but it’s super
easy to make.

—Deborah Hitchcock
GRANITE FALLS, WA
on a greased baking sheet. Bake
at 400° for 8-10 minutes or until
golden brown around edges.
To assemble, gently split cakes
horizontally with a serrated knife.
Top each bottom layer with a scant
1/4 cup of ice cream mixture; re-
place tops. Sprinkle with confec-
tioners’ sugar.
1-2-3 blackberry
sherbet
PREP: 10MIN. + FREEZING
YIELD: 1 QUART
Lisa Eremia // IRWIN, PA
“My mom gave me this recipe, which
was a favorite when I was young.
Now when I make it, my mouth is
watering before I’m finished!”
4 cups fresh or frozen
blackberries, thawed
2 cups sugar
2 cups buttermilk
In a food processor, combine
blackberries and sugar; cover and
process until smooth. Strain and
discard seeds and pulp. Stir in but-
termilk. Transfer puree to a 13-in. x
9-in. dish. Freeze for 1 hour or until
edges begin to firm. Stir and return
to freezer. Freeze 2 hours longer or
until firm.
Just before serving, transfer to a
food processor; cover and process
for 2-3 minutes or until smooth.
Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat
(trace saturated fat), 2 mg cholesterol, 65 mg sodium,
60 g carbohydrate, 4 g fiber, 3 g protein.
STARS
& STRIPES
For more Fourth
of July recipes plus
entertaining ideas,
visit tasteofhome.
com/july4th
ON THE WEB
TOH FIELD EDITOR
OPEN
HOUSE tour my kitchen
what dreams
are made of
22_tasteofhome.com JUNE/JULY2009
Naomi Lyle
NEW PORT RICHEY, FL
BEHINDTHE
SCENES!
For a video tour of
Naomi’s kitchen,
visit tasteof
home.com/naomi
We wanted the kitchento be a warm, inviting place for our
family and friends, and I think we’ve achieved that.
ON THE WEB
M
y husband, Mark, and
I were lucky when we
purchased our new
home late last year. Although the
beautiful house was somewhat in
a state of disrepair, it already had
the makings of a dream kitchen,
with stunning brick walls and
alcoves. We were sold!
The kitchen wasn’t very differ-
ent from what it is now. The brick
created an ideal backdrop for the
Tuscan theme we had in mind.
We changed the colors, added
decorations and artwork, put
finishing touches on the cherry
cabinets and had the imported
granite countertops repaired.
I attended culinary arts school.
While there, I became a fan of
chef figurines, so I incorporated
them throughout the room.
When I was studying culinary
arts, I used Taste of Home to help
me come up with new recipes. It
was almost like a textbook to me!
Now, I rely on Taste of Home
recipes, making my own changes
to each one. I feel honored to be
able to make other readers’ family
recipes for my family.
Mark’s an engineer, and I home-
school our three children (Cierra,
13; Dakota, 12; and Tawny, 7), so
we didn’t have time to tackle the
work ourselves. But we oversaw
the entire project to make sure
it went exactly as planned.
The counters, on each side of
the center island, have become
the perfect workspace for the
kids. With seating for 10 people,
they work wonderfully when we
have large or small groups over.
Since we entertain a lot, our
two side-by-side dishwashers are
particularly handy. I use one for
everyday dishes, and the other
for pots and pans.
We wanted the kitchen to be a
warm, inviting place for our fam-
ily and friends, and I think we’ve
achieved that.
But all you have to do is look out
our window to see we’re not done
renovating yet. Right now, it’s still
a construction site, but eventually
we’ll gaze out at a pool and beach
area—a dream come true!
JUNE/JULY2009 tasteofhome.com_23
DOYOULOVE
YOUR KITCHEN?
>>If you have a
special kitchen that
everyone’s always
raving about, you
could win big in Taste
of Home’s “Dream
Kitchens” contest.
Check out the contest
announcement on
page 7. You’ll find
the complete rules
and guidelines at
tasteofhome.com/
dreamkitchens The Lyle family likes to relax in their
spacious, tree-lined backyard that has a
golf green for Mark and a volleyball court
for the kids. “We wanted it to be parklike,
and that’s what it is,” Naomi says.
The Lyles equipped their
kitchen with a professional
side-by-side fridge and
restaurant-quality range,
as well as amenities such
as this custom sink (left)
with built-in colander.
festive shrimp tarts
PREP/TOTAL TIME: 30MIN.
YIELD: 5 DOZEN
Sheri Mosely // CLERMONT, FL
1 egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 lb. frozen cooked salad shrimp,
thawed and patted dry
4 green onions, chopped
1 can (8-3/4 oz.) whole kernel corn,
drained and patted dry
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
2 Tbsp. capers, drained and
minced
1 Tbsp. minced fresh cilantro
2 garlic cloves, minced
OPEN
HOUSE appetizers & snacks
nice bites
24_tasteofhome.com JUNE/JULY2009
thai steak skewers
PREP: 20MIN. + MARINATING
GRILL: 10 MIN. YIELD: 16 SKEWERS
Amy Frye // GOODYEAR, AZ
The combo of peanut butter and
coconut milk in these slightly spicy
kabobs is delicious!
1/4 cup packed brown sugar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. curry powder
1 tsp. lemon juice
1 can (14 oz.) coconut milk, divided
1-1/2 tsp. crushed red pepper
flakes, divided
2 lbs. boneless beef sirloin steak,
cut into 1/4-inch slices
2 medium limes, halved and thinly
sliced, optional
1/4 cup creamy peanut butter
1 Tbsp. chopped salted peanuts
In a large resealable plastic bag,
combine first five ingredients. Add
1/4 cup coconut milk and 1 tsp. pep-
per flakes. Add steak; seal bag and
turn to coat. Refrigerate 2-4 hours.
Drain and discard marinade. Thread
beef onto 16 metal or soaked
wooden skewers, alternately thread-
ing beef with lime slices if desired.
Grill, covered, over medium-hot
heat for 6-8 minutes or until desired
doneness, turning occasionally.
In a small saucepan, combine
peanut butter with the remaining
coconut milk and pepper flakes.
Heat through.
Transfer to a small bowl; sprinkle
with peanuts. Serve with skewers.
SUPER
SNACKS
Do you have an
appetizer recipe
everyone raves
about? Share it at
tasteofhome.com
/submit

These easy, colorful tarts are really festive. You can make
themahead and pop into the oven just before serving.

—Sheri Mosely // CLERMONT, FL
1 tsp. chili powder
1/4 tsp. pepper
4 pkg. (2.1 oz. each) frozen
miniature phyllo tart shells
1/2 small green pepper, cut into
small strips
In a small bowl, combine the egg,
mayonnaise and mustard. Stir in
the shrimp, onions, corn, celery, red
pepper, capers, cilantro, garlic, chili
powder and pepper. Spoon about
2 tsp. filling into each tart shell.
Place on baking sheets; bake at
350° for 7-10 minutes or until tops
begin to brown. Top with green
pepper strips. Serve warm.
Nutrition Facts: 1 tart equals 49 calories, 3 g fat (trace
saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g
carbohydrate, trace fiber, 2 g protein.
ON THE WEB
<<
TOH FIELDEDITOR
COOK SMART
EASY MEAL SOLUTI ONS FROM OUR READERS & THE TOH TEST KI TCHEN
I always keep
an old pair of
sunglasses in my
utensil drawer and
wear them when
I’m slicing onions.
My eyes never
burn or water.
—Anna Dirks
CISSNA PARK, IL
Putting the
onion in the
freezer for at least
15 minutes will
keep the juices
from shooting
out.
—Depo
TOH ON-LINE
COMMUNITY
For no-tears
onion cutting,
I move my cutting
board near the
stove and turn on
the exhaust fan while
I’m chopping.
—Loie Knight
HANCOCK, NY
I find that if
I breathe through
my mouth, and
not my nose,
I don’t cry.
—BJ Snyder
FORT COLLINS, CO
I start cutting
opposite the root
end of the onion.
That works most of
the time, but some-
times I get a really
potent onion.
—Joan Hallford
NORTH RICHLAND HILLS, TX
Here’s a little
trick my mom
taught me: Rinse
your hands every
once in a while in
cold water while
chopping/cutting
and start cutting
from the bottom
of the onion.
—Ellen Schroeder
BRANDON, SD
For more expert onion advice from our Test Kitchen, visit tasteofhome.com/plus
Annie Rundle
TOHTEST KITCHEN
Why does chopping onions make me cry?
AndhowcanI avoidthe tears?
—Elke Rose // WAUKESHA, WI
Q
“Onions contain an enzyme that creates their tear-inducing properties along with
their distinctive flavor and smell,” explains Associate Food Editor Annie Rundle.
“There are dozens of home-grown methods to reduce tears (see above). I recom-
mend refrigerating the onions about 30 minutes before chopping, then cutting with
a sharp, straight-edge knife. It also helps to cut the root end of the onion last be-
cause it has the highest concentration of tear-producing compounds. I love cut-
ting onions, and I find that if I’mwearing my contacts (not my glasses), I don’t cry.”
batter-be-good-to-me
pancakes
PREP: 30MIN. COOK: 5 MIN./BATCH
YIELD: MAKES 10 PANCAKES
Scrumptious blueberry and banana
pancakes with strawberry sauce will
get your day off to a fruitful start.
STRAWBERRY SAUCE
2 cups diced fresh strawberries
3 tbsp pure maple syrup
1/4 cup orange juice
1 tbsp cornstarch
PANCAKES
1-1/3 cups all-purpose flour
2/3 cup oat bran
2 tsp baking powder
1 tsp baking soda
1-3/4 cups buttermilk
1/2 cup mashed ripe bananas
2 tbsp butter, melted
1 egg
1 tbsp maple syrup
1/2 tsp vanilla
3/4 cup fresh blueberries
Cooking spray
1 cup low-fat vanilla
flavored yogurt
COOK
SMART eat, shrink & be merry
a berry delicious
breakfast
26_tasteofhome.com JUNE/JULY2009
Skinny dishes that wake up your taste buds
BY JANET &
GRETA PODLESKI
Your family will flip for our flab-u-less flapjacks! Made with oat bran to boost the fiber content and fresh,
antioxidant-rich blueberries, they're a nutritious weekend breakfast treat. Want something cool and creamy?
Muesli (pronounced MYOOZ-lee), a super-nutritious, high-fiber blend of oats, yogurt, nuts and fresh fruit, was de-
veloped about 100 years ago by Dr. Bircher-Benner, a Swiss nutritionist. Commercially made muesli canbe loaded
with saturated fat, since it’s often laced with heavy whipping cream. Our slimmed-down version uses low-fat
yogurt and just a touch of light cream to keep the smooth texture while cutting back on fat. Oat-standing!
JUNE/JULY2009 tasteofhome.com_27
To make sauce, mix together
strawberries and maple syrup in
a medium pot. Whisk together or-
ange juice and cornstarch in a small
bowl. Add to strawberries. Cook
over medium-high heat, stirring
constantly, until mixture bubbles
and sauce thickens, about 2 min-
utes. Remove from heat. Sauce
may be served warm or cold.
To make pancakes, preheat electric
griddle to 325°. Combine flour, oat
bran, baking powder and baking
soda in a large bowl. Set aside.
Whisk together buttermilk, mashed
bananas, melted butter, egg, maple
syrup and vanilla in a medium bowl.
Add wet ingredients to dry ingredi-
ents and mix just until dry ingredi-
ents are moistened. Do not
over-mix! Fold in blueberries.
Spray griddle lightly with cooking
spray. For each pancake, spoon
about 1/2 cup batter onto hot grid-
dle and spread to make 4-inch
circles. Cook until undersides are
lightly browned. Flip pancakes and
cook until other sides are lightly
browned, 2 to 3 more minutes. Top
pancakes with generous dollops of
vanilla yogurt and strawberry sauce.
Per serving: 343 calories, 8 g total fat (3.9 g saturated
fat), 12 g protein, 62 g carbohydrate, 4.9 g fiber, 58 mg
cholesterol, 582 mg sodium.
Who keeps track of the
cookies you eat?
The kitchen counter.
Studies show that breakfast eaters not only have sun-
nier dispositions but also fare better on memory and
problem-solving tasks. When you skip breakfast, your
blood-sugar levels take a nosedive. That can make
you a little weak in the bean—and irritable, too! Think
that 10 a.m. coffee and Danish will perk you up?
They’ll only fuel the fire, sending your blood-sugar
and energy levels soaring and then violently crashing.
A hearty, healthy, high-fiber breakfast like oatmeal
or whole-grain cereal with fruit does more than keep
your brain cells, blood sugar and relationships operat-
ing smoothly. It also jump-starts your metabolism, so
you’ll start burning fat and calories right out of the
gate. Plus, eating breakfast helps prevent overeating
later in the day. No wonder experts say “breaking the
fast” is crucial if you’re serious about losing weight.
ANSWERS: (C.); (B.) NEIN, DANKE! WE’D RATHER HAVE A HEADACHE!
POP
QUIZINE
During which of
the following
world-famous
events did the pizza
industry report the
highest number of
pizza deliveries?
a. the final episode
of Survivor I
b. Superbowl
XXXXVIII
c. the O.J. Simpson
Bronco chase
d. the opening night
of the first Gulf War
In Germany, they
swear that eating
a bowl of oatmeal
with cooked onions
is a surefire cure
for...
a. insomnia
b. a hangover
c. heart disease
d. hemorrhoids
ANSWERS BELOW
BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who
bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test
Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress.
ORDER NOW at ShopTasteofHome.com or call 1-800/717-9011.
creamy breakfast
muesli with yogurt
& berries
PREP: 20MIN. + CHILLING
YIELD: MAKES 6 SERVINGS
Sprinkle individual servings with a
tablespoon of low-fat granola to add
some crunch. You can also add
raisins and shredded coconut.
3 cups quick-cooking rolled oats
(not instant)
1-1/2 cups low-fat strawberry
flavored yogurt
1 cup orange juice
1/3 cup light (5%) cream
2 tbsp honey
1-1/2 cups each fresh raspberries
and diced strawberries
1 cup fresh blueberries
1 medium apple, peeled, cored
and coarsely grated
1/2 cup sliced toasted almonds
(optional)
In a large bowl, combine oats,
yogurt, orange juice, cream and
honey. Let stand 5 minutes. Gently
fold in fresh fruit. Cover and refrig-
erate overnight before serving.*
Sprinkle with almonds, if desired.
Per serving: 270 calories, 4.6 g total fat (1 g saturated
fat), 10 g protein, 53 g carbohydrate, 8.2 g fiber, 5 mg
cholesterol, 33 mg sodium.
*HANDYTIP
REFRIGERATING THE
MUESLI OVERNIGHT MAKES
IT CREAMIER.
Did you know that breakfast eaters are thinner,
smarter and nicer to be around?
pronto vegetarian
peppers
PREP/TOTAL TIME: 25 MIN.
YIELD: 2 SERVINGS
Renee Hollobaugh // ALTOONA, PA
“During summer, I serve these with
salad and a roll. At the end of the
season, I freeze the peppers for win-
ter when produce costs are higher.”
2 large sweet red peppers,
halved lengthwise
1 cup canned stewed tomatoes
1/3 cup instant brown rice
2 Tbsp. hot water
3/4 cup canned kidney beans,
rinsed and drained
1/2 cup frozen corn, thawed
2 green onions, thinly sliced
1/8 tsp. crushed red pepper flakes
1/2 cup shredded part-skim
mozzarella cheese
1 Tbsp. grated Parmesan cheese
Place peppers in an ungreased
shallow microwave-safe dish. Cover
and microwave on high for 3-4
minutes or until tender.
In a small microwave-safe bowl,
combine the tomatoes, rice and
water. Cover and microwave on
high for 5-6 minutes or until rice
is tender. Stir in the beans, corn,
onions and pepper flakes; spoon
into peppers.
Sprinkle with cheeses. Microwave,
uncovered, for 3-4 minutes or until
heated through.
Nutrition Facts: 2 stuffed pepper halves equals 341 calo-
ries, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg
sodium, 56 g carbohydrate, 11 g fiber, 19 g protein.
EDITOR’S NOTE: This recipe was tested in a
1,100-watt microwave.
COOK
SMART healthy choices
veggin’ out!
28_tasteofhome.com JUNE/JULY2009
mexican lettuce wraps
PREP/TOTAL TIME: 20MIN.
YIELD: 6 SERVINGS
June Barrus // SPRINGVILLE, UT
3 cups cubed cooked
chicken breast
1 can (15 ounces) black beans,
rinsed and drained
1 medium tomato, seeded
and finely chopped
1 can (4 ounces) chopped
green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped
sweet red pepper
1 Tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1 medium ripe avocado, peeled
and finely chopped
1/2 cup reduced-fat sour cream
12 Bibb or Boston lettuce leaves
In a large bowl, combine the first 11
ingredients. Refrigerate until serving.
Just before serving, stir in avocado.
Place 1/2 cup chicken mixture on
each lettuce leaf; top each with 2 tsp.
sour cream. Fold lettuce over filling.
Nutrition Facts: 2 wraps equals 259 calories, 8 g fat
(2 g saturated fat), 61 mg cholesterol, 478 mg sodium,
19 g carbohydrate, 6 g fiber, 26 g protein.
Diabetic Exchanges: 3 very lean meat, 1 starch,
1 vegetable, 1 fat.
GUILT-FREE
DINING
For more good-
for-you recipes,
visit tasteof
home.com/
healthy

The wrap filling makes a terrific sandwich, dip or salad.
I like to make it ahead, chill and take it for a picnic.

—June Barrus // SPRINGVILLE, UT
ON THE WEB
<<
©

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cI.ssico.com
We m.ke it Iike yoo'd m.ke it.
The .IIa.tor.I goodaess oí ri¡e tom.toes .ad íresh h.siI.
jost vh.t yoo'd ¡ot ia yoor homem.de s.oce.
90983 Heinz – Classico – TB BHG June
App: InDesign CS3 Trim: 7.875" x 10.5" Pubs: Better Homes & Gardens - June
Artist: rr Live: 7" x 10" Ladies Home Journal - June
Proof #: 1 Bleed: 8.125" x 10.75" Midwest Living - May/June
Scale: 100% Taste of Home - June/July
Color: 4/C Fonts: Caslon Antique, Helvetica Woman’s Day - June 16
COOK
SMART tips from a pro
the right stuff
30_tasteofhome.com JUNE/JULY2009
TOH Associate Food Editor Tina Johnson—one of our grilling gurus—shares an
easy technique for onion-and-cheese Stuffed Beef Burgers
BURGER
BOUNTY
Find recipes for four
more great stuffed
burgers at taste
ofhome.com/plus
ON THE WEB
1 2
3

Stuffed burgers grill up great over mediumheat. This lets the filling
heat throughwithout the outside becoming overcooked.

—Tina Johnson // TASTE OF HOME TEST KITCHEN
MORE
GOOD STUFF:
>>Try Swiss
cheese in ground
turkey burgers
>>Add crumbled
bacon with your
favorite cheese
>>Surprise them
with a pineapple
slice inside
Shape 1-1/2 lbs. of ground chuck into eight 3-oz.
portions on waxed paper. Press each portion into
a 4-in. patty using a fork.
Top four of the patties with an onion slice and
shredded cheese. Cover with remaining patties,
using waxed paper to help position the patty on top.
Seal edges with a fork. Grill to desired
doneness.
JUNE/JULY2009 tasteofhome.com_31
COOK
SMART kids in the kitchen

I like to put ingredients together and see what color they turnwhenI mix them.

berry splash
smoothies
PREP/TOTAL TIME: 10MIN.
YIELD: 3 SERVINGS
Elayna Ask // COGAN STATION, PA
This fruity smoothie is loaded with
calcium and antioxidants, and tastes
great on a hot day! “It’s a neat thing
for Mom and me to do together!”
JOIN
THE FUN
For more easy
smoothie combi-
nations and a new
coloring book
page, visit taste
ofhome.com/
kids
mix it up
—Elayna Ask // COGAN STATION, PA
Hey kids! You’re never too young to get in the
kitchen, roll up your sleeves and dream up your own
recipe. That’s what Elayna Ask (above right), 10, of
Cogan Station, PA did. She came up with this yummy
Berry Splash Smoothie.
Like her mom, Beth, who’s a Taste of Home field
editor, Elayna loves to cook, read cookbooks and
make people happy with her food. She even cooks for
church dinners! “I like to put ingredients together
and see what color they turn when I mix them,” she
says. This smoothie—Elayna’s first attempt at creat-
ing a recipe—blended to a beautiful shade of purple.
Elayna says cooking makes her feel happy. “I like
how you can make so many different things!”
1/4 cup fat-free milk
1 cup (8 oz.) cherry yogurt
2 cups frozen unsweetened
mixed berries
1/4 cup fresh blueberries, divided
Sugar, optional
3 Tbsp. vanilla yogurt
In a blender, combine the milk,
cherry yogurt, mixed berries, half of
the blueberries and sugar if desired;
cover and process until smooth. Stir
if necessary. Pour into chilled
glasses. Spoon vanilla yogurt over
the top; sprinkle with remaining
blueberries.
Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat
(1 g saturated fat), 6 mg cholesterol, 59 mg sodium,
32 g carbohydrate, 2 g fiber, 5 g protein.
CALLINGALL
JUNIOR CHEFS!
Are you an aspiring cook like
Elayna? If so, send us your
recipes and photos at taste
ofhome.com/submit
ON THE WEB
Looking for something different this summer?This refreshing
salad is great as a side or entree.

32_tasteofhome.com JUNE/JULY2009
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 Tbsp. chopped walnuts
TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 tsp. cumin seeds, toasted
1/4 tsp. salt
1/4 tsp. cayenne pepper
Divide greens between two salad
plates. Combine the chickpeas,
parsley, carrot, zucchini, onions,
cheese, radishes and walnuts.
In a small bowl, combine the vinai-
grette ingredients. Pour 1/3 cup
over chickpea mixture and toss to
coat. Spoon chickpea mixture over
greens. Drizzle salads with remain-
ing vinaigrette. Serve immediately.
COOK
SMART party of two
garden fresh
SIZED-RIGHT
RECIPES
Want more recipes
and tips for two?
Sign up for the free
Cooking for 2
E-newsletter at
tasteofhome.com/
for2newsletter
—Sally Sibthorpe // SHELBY TOWNSHIP, MI
garden chickpea salad
PREP/TOTAL TIME: 25 MIN.
YIELD: 2 SERVINGS
Sally Sibthorpe
SHELBY TOWNSHIP, MI
3 cups spring mix salad greens
3/4 cup canned chickpeas or
garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs,
coarsely chopped
ON THE WEB
Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes
swelling of the face, mouth, lips, gums, tongue or neck or affects your breathing or your skin. Also tell your doctor
about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores
due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness
and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling “high,”swelling of hands and feet and trouble
concentrating. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes
or high blood pressure medicines. Do not drive or operate machinery until you know how Lyrica affects you. Do not
drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or
alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any
other prescription medication.
Please see Important Facts Brief Summary on adjacent page.
To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422).
You are encouraged to report negative side effects of prescription drugs to the FDA.
Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. © 2009 Pfizer Inc. All rights reserved. LYU00579C
Nerves damaged
by diabetes can
send too many
signals that
cause pain.
*
Lyrica is believed
to help calm the
damaged nerves


reducing the signals
and the pain.
This is no walk in the park if you have
Diabetic Nerve Pain.
Move towards relief with
Unlike some common over-the-counter pain relievers, Lyrica is FDA approved
specifically to treat the shooting, stabbing, burning sensations of diabetic
nerve pain. Lyrica is believed to help calm the damaged nerves

and help ease
this pain – so a walk in the park can be just that.
*Diagram is illustrative of diabetic nerve pain.

Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Ask your doctor if Lyrica can help you.
IMPORTANT FACTS
(LEER-i-kah)
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
LYRICA may cause serious allergic reactions.
Call your doctor right away if you think you have any of the
following symptoms of a serious allergic reaction:
• Swelling of the face, mouth, lips, gums, tongue or neck
• Have any trouble breathing
• Other allergic reactions include rash, hives and blisters
LYRICA may make you feel dizzy or sleepy.
• Do not drive a car, work with machines, or do other
dangerous things until you are sure you will be alert. Ask your
doctor when it is okay to do these things.
LYRICA may cause problems with your eyesight, including blurry vision.
• Call your doctor if you have any changes in your eyesight.
ABOUT LYRICA
LYRICA is a prescription medicine used to treat:
• Nerve pain from diabetes and nerve pain that continues after
the rash from shingles heals
This pain can be sharp or burning. It can feel like tingling,
shooting, or numbness.
• Fibromyalgia, a condition which includes widespread muscle
pain and difficulty performing daily activities
Some people taking LYRICA had less pain by the end of the
first week. LYRICA may not work for everyone.
WHO IS LYRICA FOR?
Who can take LYRICA:
• Adults 18 years or older with Fibromyalgia, nerve pain from
diabetes, or pain after shingles
Who should NOT take LYRICA:
• Anyone who is allergic to anything in LYRICA
LYRICAhas not been studied in children under 18 years of age.
POSSIBLE SIDE EFFECTS OF LYRICA
LYRICA may cause serious side effects, including:
• Serious allergic reactions. See “Important Safety Information
About LYRICA” for a complete description of the symptoms of a
serious allergic reaction.
• Dizziness and sleepiness
• Eyesight problems including blurry vision
• Weight gain and swelling of hands and feet. Weight gain
may affect control of diabetes. Weight gain and swelling can
be serious for people with heart problems.
• Unexplained muscle pain, soreness, or weakness along with a
fever or tired feeling
• Skin sores. LYRICAcaused skin sores in animals. Although skin
sores were not seen in studies in people, if you have diabetes,
you should pay extra attention to your skin while taking LYRICA
and tell your doctor of any sores or skin problems.
If you have any of these symptoms, tell your doctor right away.
The most common side effects of LYRICA are:
• Dizziness • Feeling “high”
• Sleepiness • Swelling of hands and feet
• Weight gain • Balance problems
• Blurry vision • Trouble concentrating
• Dry mouth • Increased appetite
• Constipation
You may have a higher chance of swelling, hives or gaining
weight if you are taking certain diabetes medicines or
angiotensin converting enzyme (ACE) inhibitors with LYRICA.
Medicines that already make you sleepy or dizzy may make you
feel more sleepy or dizzy with LYRICA.
HOWTOTAKE LYRICA
Do:
• Take LYRICA exactly as your doctor tells you. Your
doctor may tell you to take it 2 or 3 times a day.
• Take LYRICA with or without food.
Don’t:
• Do not drive a car or use machines if you feel dizzy or sleepy
while taking LYRICA.
• Do not drink alcohol or use other medicines that
make you sleepy while taking LYRICA.
• Do not change the dose or stop LYRICA suddenly.
You may have headaches, nausea, diarrhea, or trouble sleeping
if you stop taking LYRICA suddenly.
• Do not start any new medicines without first talking
to your doctor.
NEED MORE INFORMATION?
• Ask your doctor or pharmacist. This is only a brief summary of
important information.
• Go to www.lyrica.com or call:
– For Nerve Pain: 1-888-9-LYRICA (1-888-959-7422).
– For Fibromyalgia: 1-888-5-LYRICA (1-888-559-7422).
Uninsured? Need help paying for Pfizer
medicines? Pfizer has programs that
can help. Call 1-866-706-2400 or visit
www.PfizerHelpfulAnswers.com.
PARKE–DAVIS, Division of Pfizer Inc., New York, NY 10017
©2008 Pfizer Inc. All rights reserved. Printed in the USA.
PBIF Rev. 1, April 2008
*Avandia is a registered trademark of GlaxoSmithKline.
**Actos is a registered trademark of Takeda Chemicals Industries, Ltd., and
is used under license by Takeda Pharmaceuticals of America, Inc., and
Eli Lilly and Co.
Rx only
BEFORE STARTING LYRICA
Tell your doctor about all your medical conditions.
Tell your doctor if you:
• Have or had kidney problems or dialysis
• Have heart problems, including heart failure
• Have a bleeding problem or a low blood platelet count
• Have abused drugs or alcohol. LYRICA may cause some
people to feel “high.”
• Are either a man or woman planning to have children or a
woman who is breast-feeding, pregnant, or may become
pregnant. It is not known if LYRICA may decrease male
fertility, pass into breast milk, or if it can harm your unborn
baby. You and your doctor should decide whether you should
take LYRICA or breast-feed, but not both.
Tell your doctor about all your medicines. Include over-the-
counter medicines, vitamins, and herbal products. Tell your
doctor if you take:
• Avandia
®
(rosiglitazone)
*
or Actos
®
(pioglitazone)
**
for diabetes. You may have a higher chance of weight gain or
swelling if these medicines are taken with LYRICA.
• Angiotensin converting enzyme (ACE) inhibitors
• Narcotic pain medicines (such as oxycodone), tranquilizers or
medicines for anxiety (such as lorazepam). You may have a
higher chance for dizziness and sleepiness if these medicines
are taken with LYRICA.
• Any medicines that make you sleepy
COOK
SMART spice rack
it’s dill-icious!
Easy to grow and even easier to love, dill’s the key to these
zesty homemade pickles
DIDYOUKNOW?
A perennial plant,
dill leaves and dried
dill weed are herbs,
while dill seeds are
considered a spice.
TASTE & AROMA:
Similar to caraway,
dill is aromatic and
distinct, especially
when used to en-
hance the flavor
of salmon.
GROWIT!
Dill thrives in hot,
sunny weather and
is not picky about
soil. This herb
spreads quickly,
so plant it in a
container on your
patio.

I like to add a teaspoon of dill weed to egg salad. It really
gives the sandwich a nice touch.

—Renee Schwebach // DUMONT, MN
FIELDEDITOR TIP
refrigerator
dill pickles
PREP: 40MIN. + CHILLING
YIELD: 60 PICKLE SPEARS
Jake Haen // OCALA, FL
Crunch! These fresh and crispy
no-fuss pickles have a wonderful dill
flavor. No one will believe you made
them yourself!
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1 qt. white vinegar
1 cup canning salt
Cut each cucumber lengthwise into
four spears. In a large bowl, com-
bine the cucumbers, dill, onions and
garlic; set aside. In a Dutch oven,
combine the remaining ingredients.
Bring to a boil; cook and stir just
until salt is dissolved. Pour over
cucumber mixture; cool.
Cover tightly and refrigerate for at
least 24 hours. Store in the refriger-
ator for up to 3 months.
STILL HAVE
DILL?
Use the handy
Recipe Search at
tasteofhome.com
to find a wide
selection of recipes
featuring this
popular herb
JUNE/JULY2009 tasteofhome.com_35
ON THE WEB
COOK
SMART quick fix
simple & fresh
36_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR
sweet onion,
tomato & cuke salad
PREP/TOTAL TIME: 15 MIN.
YIELD: 10 SERVINGS
Mickey Turner // GRANTS PASS, OR
What a great way to use homegrown
veggies! Feta cheese and mustard
dressing enhance this salad’s just-
picked flavor.
3 large tomatoes, chopped
3 large cucumbers, peeled, halved,
seeded and sliced
1 large sweet onion, halved and
thinly sliced
1/2 cup olive oil
3 Tbsp. mayonnaise
2 Tbsp. rice vinegar
1 Tbsp. Dijon mustard
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled feta cheese
In a large bowl, combine the toma-
toes, cucumbers and onion. In a
small bowl, combine the oil, mayon-
naise, vinegar, mustard, garlic, salt
and pepper. Pour over tomato mix-
ture and toss to coat. Sprinkle with
cheese.
INAHURRY?
Send us your fast
and flavorful recipes
at tasteof home.
com/submit
fresh mozzarella
sandwiches
PREP/TOTAL TIME: 15 MIN.
YIELD: 4 SERVINGS
Stacey Johnson // TACOMA, WA
8 slices sourdough bread, toasted
1/4 cup wasabi mayonnaise
1/2 lb. fresh mozzarella
cheese, sliced
2 medium tomatoes, sliced
4 thin slices sweet onion
8 fresh basil leaves
Spread toast with mayonnaise.
On four slices, layer the cheese,
tomatoes, onion and basil; top with
remaining toast.
INASANDWICHRUT?
If you’re tired of the same
ol’ sandwiches, here are a few
more quick ideas:
>>Pack a pita with thinly sliced
roast beef, baby spinach and
sweet banana peppers
>>Try turkey, cranberry sauce
and cream cheese on a bagel
>>Lighten up with sliced
cucumbers on pumpernickel,
spread with a blend of mayo
and ranch dressing
>>Fill a warm flour tortilla with
cooked cubed chicken, corn,
cheddar cheese and salsa
>>Grill a PBJ on an English
muffin for a change
ON THE WEB
We love this speedy sandwich, especially
whenit’s too warmto turnonthe oven.
—Stacey Johnson
TACOMA, WA
TOH FIELDEDITOR
microwave
potato chips
PREP: 10MIN. COOK: 10MIN./BATCH
YIELD: 5 SERVINGS
3 medium red potatoes
1/4 cup olive oil
1 tsp. salt
Curry powder
Layer three paper towels on a
microwave-safe plate; set aside.
Scrub potatoes and cut into 1/16 in.
thick slices. Brush slices on both
sides with olive oil and lightly sprin-
kle with salt and curry. Arrange on
prepared plate (do not overlap).
Microwave on high for 3 minutes;
turn and microwave 2-3 minutes
longer or until chips are dry and
brittle. Repeat with remaining
potatoes, oil and seasonings. Let
chips cool for at least 1 minute
before serving. Store in an airtight
container.
EDITOR’S NOTE: This recipe was tested in a
1,100-watt microwave.
COOK
SMART gotta try it
quick chips
NICE & SPICED
Substitute chili powder and ground
chipotle pepper for the curry powder
CUMINCRUNCH
Substitute garlic powder and ground
cumin for the curry powder
Crispy homemade potato chips
from the microwave? You bet!
JUNE/JULY2009 tasteofhome.com_37
Her yummy Frosty Coffee Pie took
April Timboe to the finals of the
2009 Great American Pie Show,
cosponsored by Taste of Home and
the Branson (MO)/Lake Area
Chamber of Commerce, held on
April 24-25.
“I noticed the pie contest on
the TOHWeb site and decided to
enter,” says April. “Cooking is my
passion, and I like to come up
with new recipes. This pie was in-
spired by my husband, Matt, who
loves coffee ice cream, and his
mom, who makes a cool, creamy
dessert using pudding mix.”
April and Matt were on a mis-
sion trip in Ireland when she
found out she was a semifinalist.
“I was so excited, I called immedi-
ately to say I’d come to Branson to
prepare my pie!
“I’m so looking forward to at-
tending the Taste of Home Cook-
ing School there, too. Earlier this
spring, I missed out on a Cooking
School show near me because I
called too late for tickets.”
38_tasteofhome.com JUNE/JULY2009
frosty coffee pie
PREP: 15 MIN. + FREEZING
YIELD: 8 SERVINGS
April Timboe // SILOAM SPRINGS, AR
1/4 cup hot fudge ice cream
topping, warmed
1 chocolate crumb crust (9 in.)
3 cups coffee ice cream, softened
1 pkg. (5.9 oz.) instant chocolate
pudding mix
1/2 cup cold strong brewed coffee
1/4 cup cold milk
1-3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup miniature semisweet
chocolate chips
Spread ice cream topping into crust.
In a large bowl, beat the ice cream,
pudding mix, coffee and milk until
blended; spoon into crust.
In another bowl, combine the
whipped topping and marshmallow
creme; spread over top. Sprinkle
with chocolate chips. Cover and
freeze until firm.
PRIZE PIES
>>
1,000+ recipes were entered
in the Great American Pie Show
>>
Taste of Home tested and
selected three semifinalists in
each of these categories: Fruit,
Nut, Refrigerator/Freezer and
Pudding/Cream/Custard
>>
12 semifinalists prepared their
pies at the show in Branson, MO
>>
Judges picked four finalists
Al Roker of
The Today
Show headed
Best of Show
judging
>>
TOH Cooking School audi-
ence members weighed in with
“People’s Choice” votes
>>
The Grand Prize winner was
announced during the Cooking
School’s “Easy Breezy Spring”
presentation at the pie show
Cooking is my passion, and I like to come
up withnewrecipes.
—April Timboe // SILOAM SPRINGS, AR
EASY AS PIE
COOK
SMART cooking school
HOWDID
APRIL DO?
We went to press
before pie show
judging. For the 12
semifinalist recipes
and the winner’s
name, go to taste
ofhome.com/
pieshow
ON THE WEB
CONTEST
tomatoes
2nd Place—$300
Kay Kaepp
//
COLDWATER, MI
3rd Place—$150
Susan Wilson
//
MILWAUKEE, WI
AND THE WINNERS ARE…
Grand Prize—$500
Kathleen Merkley
//
LAYTON, UT
bigred
A summertime favorite, tomatoes bring a fresh, juicy taste to the table any way you
use them, from soups and sauces to salads and sandwiches…and the list goes on. Just check
out our contest winners for some unbeatable ideas!
}
YOUCOULD
BE NEXT!
TURNTHE PAGE
TOENTER OUR NEXT
RECIPE CONTEST >>
40_tasteofhome.com JUNE/JULY2009
It’s a good thing Kathleen Merkley
loves tomatoes. Her dad harvests
48 plants’ worth every summer,
and Kathleen gets her share.
“I make tomato bread salad,
salsa, spaghetti sauce, chili sauce
and, my favorite, feta, basil and
tomato sandwiches,” she says.
Her South-of-the-Border
Caprese Salad captured our
judges’ taste buds and won the
$500 Grand Prize in our “You Say
Tomato” recipe contest.
“I started making this salad last
summer,” Kathleen notes. “I’ve
always loved Caprese salad and
came up with this easy variation.
The cilantro vinaigrette adds a
fresh, spicy-tangy flavor that
complements the tomatoes.”
With the bushels of tomatoes
she goes through, you’d think
tomato dishes were a specialty of
hers. Nope! Kathleen says fudge
is her signature dish. “My sister-
in-law and I had a fudge business
for several years,” she explains.
She is now a full-time ER nurse
practitioner. Husband Chris is a
physician. They have three chil-
dren and two granddaughters,
with another on the way.
In her free time, Kathleen’s
never happier than when she’s
reading cookbooks or cooking
magazines…and finding more
ways to use those homegrown
tomatoes she loves so much!
CONTEST
WINNER
PRIZE
tomatoes
LIGHTEN UP
Much as we all love them, full-fat
dishes and sugary sweet treats are
not kind to the waistline or our
health. So we’re counting on you
to tell us how to lighten things
deliciously! Our newest contest,
“Lighten Up,” will showcase the
tricks you have up your sleeve to
make faithful standbys healthier.
We can’t wait to try them!
Enter now and you could win
$500 for 1st place, $300 for 2nd or
$150 for 3rd. Nine runners-up will
receive the current Contest Winning
Annual Recipes cookbook.
HERE’S WHAT WE’RE
LOOKING FOR:
Savory entrees, including chicken,
turkey, beef, pork and other meat
and ethnic dishes. And we’d love
to see your best meatless meals!
Comforting side dishes like mashed
potatoes, rice pilaf, and macaroni
and cheese
Best of the best light versions of
cakes, pies, cookies, bars, even ice
cream. Don’t forget smoothies,
cheesecakes, cobblers and other
desserts
How do you snack? Share your
snack mixes, tasty bars and recipes
for other healthy bites
ENTRY DEADLINE IS
August 14, 2009
Winners will be announced in the
April/May 2010 issue.
YOUCOULD
WIN$500!
Visit tasteofhome.com/
recipecontests today to enter!
One summer,
I canned
so many
tomatoes that
I dreamt I was
peeling
tomatoes the
size of
basketballs.
ENTER
OUR NEXT
CONTEST!
Her winning salad spices up the season
summertime
spaghetti sauce
Kay Kaepp
//
COLDWATER, MI
“My husband and I look forward to this flavorful sauce
when the tomatoes from our garden are at their peak
ripeness.”
mediterranean
tomato bites
“My friend Mary served these cute appetizers at a sum-
mer gathering, and I adapted the recipe to my taste.
Make when tomatoes and herbs are at their freshest!”
2nd
prize
3rd
prize
south-of-the-border
caprese salad
Kathleen Merkley
//
LAYTON, UT
Plump heirloom tomatoes star in this garden-fresh
showpiece, topped with a sweet-tart dressing and
cheese crumbles. It’s a breeze to make!
runner
up
country-style tomatoes
Cathy Dwyer
//
FREEDOM, NH
“This is a superb vegetable course when tomatoes are
in season, and they look great on a buffet table. For a
special treat, I use beefsteak tomatoes.”
grand
prize
42_tasteofhome.com JUNE/JULY2009
tasteofhome.com
tasteofhome.com tasteofhome.com
tasteofhome.com
/
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S
3 Italian sausage links
(4 oz. each)
1 Tbsp. olive oil
3 medium onions,
chopped
1 small green pepper,
chopped
3 cups chopped seeded
peeled tomatoes (about
8 medium)
1 jalapeno pepper, seeded
and chopped
1 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1-1/4 tsp. salt
1/4 tsp. pepper
Hot cooked pasta
Parmesan cheese
PREP: 30 MIN. COOK: 30 MIN.
YIELD: 5 CUPS
Remove casings from sausage; cut sausage into 1-in. pieces. In a
large skillet, brown sausage over mediumheat. Drain and set aside.
Heat oil in the same skillet; add onions and green pepper. Cook and
stir until tender.
Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and
pepper. Return sausage to the pan. Cook, stirring occasionally, for
12-15 minutes or until meat is no longer pink and sauce is thickened.
Serve sauce with spaghetti; top with cheese.
Nutrition Facts: 3/4 cup sauce (calculated without spaghetti and cheese) equals 173
calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 767 mg sodium, 14 g carbohy-
drate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 lean meat.
PREP: 20 MIN. BAKE: 15 MIN.
YIELD: 32 APPETIZERS
1 pkg. (17.3 oz.) frozen
puff pastry, thawed
1-1/2 cups (6 oz.)
shredded Gouda cheese
6 plum tomatoes, cut into
1/4-in. slices
1/4 cup pitted ripe olives,
coarsely chopped
1 cup (4 oz.) crumbled
feta cheese
Minced fresh basil and
oregano
Unfold puff pastry; cut each sheet into 16 squares. Transfer squares
to greased baking sheets. Sprinkle with Gouda cheese; top with
tomatoes, olives and feta cheese.
Bake at 400° for 14-18 minutes or until golden brown; sprinkle with
herbs. Serve warm or at room temperature.
4 large tomatoes
1 pkg. (8 oz.) cream
cheese, softened
1/4 cup minced fresh
parsley
1-1/2 tsp. minced fresh
basil or 1/2 tsp. dried basil
1 garlic clove, minced
1/4 tsp. salt
1/4 cup all-purpose flour
1 cup panko (Japanese)
bread crumbs
1 egg
1 Tbsp. milk
3 Tbsp. butter
3 Tbsp. olive oil
Cut each tomato into four thick slices; place on paper towels to
drain. Meanwhile, in a small bowl, beat the cream cheese, parsley,
basil, garlic and salt until blended. Spread cream cheese mixture
over eight tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In another
bowl, whisk egg and milk. Coat the top and bottom of each sand-
wich with flour, dip into egg mixture, then coat with crumbs.
In a large skillet, heat butter and oil over medium-hot heat. Fry
tomato sandwiches in batches for 3-4 minutes on each side or until
golden brown. Drain on paper towels. Serve immediately.
PREP: 25 MIN. COOK: 10 MIN./BATCH
YIELD: 8 SERVINGS
CILANTROVINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro
leaves
3 Tbsp. sugar
1 jalapeno pepper, seeded
and chopped
1 garlic clove, peeled and
quartered
3/4 tsp. salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad
greens
3 large heirloom or other
tomatoes, sliced
1/2 cup crumbled queso
fresco or diced part-skim
mozzarella cheese
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 tsp. fresh cilantro
leaves
PREP: 45 MIN. COOK: 15 MIN.
YIELD: 2 DOZEN
In a blender, combine the first six ingredients. While processing,
gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes.
Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; gar-
nish with cilantro leaves. Refrigerate leftover dressing.
Editor’s Note:
When cutting
hot peppers,
disposable
gloves are
recommended.
Avoid touching
your face.
Editor’s Note:
When cutting
hot peppers,
disposable
gloves are
recommended.
Avoid touching
your face.
crab toast
Teri Rasey-Bolf
//
CADILLAC, MI
If you prefer casual dining in the summer, try this
scrumptious entree that’s crunchy, creamy and delight-
fully rich. To serve as appetizers, slice thinner.
cabernet
marinara pasta
Sarah Vasques
//
MILFORD, NH
Red wine and fresh herbs flavor the sweet sauce that
highlights this no-fuss pasta dish. Serve it on the side
with meat or poultry, or as meatless entree.
bruschetta pizza
“You might need a knife and fork for this hearty pizza!
Loaded with Italian flavors, it’s even better with a
homemade whole wheat crust.”
garden tomato relish
What a great way to use your garden harvest—and have
a tasty relish on hand for hotdogs, hamburgers and
more. Why not share a jar with your neighbor?
runner
up
runner
up
runner
up
runner
up
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PREP: 20 MIN. BAKE: 20 MIN.
YIELD: 6 SERVINGS
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1 loaf (16 oz.) French
bread
1/4 cup butter, cubed
4 plum tomatoes, peeled
and finely chopped,
divided
1 jalapeno pepper, seeded
and chopped
2 garlic cloves, minced
2 tsp. minced fresh
cilantro
2 pkg. (8 oz. each)
imitation crabmeat
3/4 cup ricotta cheese
1/2 cup sour cream
2 cups (8 oz.) shredded
Italian cheese blend,
divided
Cut bread in half horizontally; hollow out top and bottom, leaving
1-in. shells. Crumble removed bread; set aside.
In a large skillet, melt butter over medium heat; add half of the
tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4
minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream. Stir in the
tomato mixture, reserved bread crumbs and 1 cup cheese blend.
Spoon into bread shells. Place on an ungreased baking
sheet. Bake at 375° for 15 minutes. Top with remaining
cheese blend and tomatoes. Bake 5-7 minutes longer or
until cheese is melted.
tasteofhome.com tasteofhome.com
In a small skillet, cook sausage over medium heat until no longer
pink; drain. Place crust on an ungreased baking sheet. Top with pep-
peroni, sausage and cheese. Bake at 450° for 10-12 minutes or until
cheese is melted.
In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme,
vinegar, salt and pepper. Spoon over the pizza. Garnish with addi-
tional basil if desired.
1/2 lb. reduced-fat bulk
pork sausage
1 prebaked Italian bread
shell crust (14 oz.)
1 pkg. (6 oz.) sliced
turkey pepperoni
2 cups (8 oz.) shredded
part-skim mozzarella
cheese
1-1/2 cups chopped plum
tomatoes
1/2 cup fresh basil leaves,
thinly sliced
1 Tbsp. olive oil
2 garlic cloves, minced
1/2 tsp. minced fresh
thyme or 1/8 tsp. dried
thyme
1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
Additional fresh basil
leaves, optional
PREP: 25 MIN. BAKE: 10 MIN.
YIELD: 8 SLICES
PREP: 2-1/2 HOURS PROCESS: 20 MIN.
YIELD: 10 PINTS
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10 lbs. tomatoes
3 large sweet onions,
finely chopped
2 medium sweet red
peppers, finely chopped
2 medium green peppers,
finely chopped
2 tsp. mustard seed
1 tsp. celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown
sugar
3 Tbsp. canning salt
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground nutmeg
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few
at a time; boil for 30 seconds. Drain and immediately place tomatoes in
ice water. Drain and pat dry; peel and finely chop. Place in a stockpot.
Add onions and peppers.
Place mustard and celery seed on a double thickness of
cheesecloth; bring up corners of cloth and tie with string to
forma bag. Add spice bag and remaining ingredients to pot.
Bring to a boil. Reduce heat; cover and simmer for 60-70
minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. head-
space. Remove air bubbles; wipe rims and adjust lids.
Process for 20 minutes in a boiling-water canner.
Nutrition Facts: 2 Tbsp. equals 20 calories, trace fat (trace saturated fat), 0 choles-
terol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
tasteofhome.com tasteofhome.com
In a large saucepan, cook onion in oil over medium heat until ten-
der. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil.
Reduce heat; cook for 6-8 minutes or until liquid is reduced by half.
Add the crushed tomatoes, plumtomatoes, sugar, basil and thyme;
bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook pasta according to package directions.
Discard basil and thyme. Drain pasta; toss with sauce. Top with
cheeses.
1 cup chopped sweet
onion
2 Tbsp. olive oil
3 garlic cloves, crushed
1/2 cup Cabernet
Sauvignon or other dry
red wine
1 can (28 oz.) crushed
tomatoes
3 plum tomatoes,
chopped
1 Tbsp. sugar
1 fresh basil sprig
1 fresh thyme sprig
2 cups uncooked penne
pasta
Parmesan and Romano
cheeses
PREP: 20 MIN. COOK: 20 MIN.
YIELD: 4 SERVINGS
44_tasteofhome.com JUNE/JULY2009
Editor’s Note:
When cutting
hot peppers,
disposable
gloves are
recommended.
Avoid touching
your face.
Editor’s Note:
Processing time
listed is for alti-
tudes of 1,000
feet or less. For
altitudes up to
3,000 feet, add 5
minutes; 6,000
feet, 10 minutes;
8,000 feet, 15
minutes; 10,000
feet, 20 minutes.
tomato-jalapeno
granita
Paula Marchesi
//
LENHARTSVILLE, PA
“Everyone will say ‘wow’ after one taste of this refresh-
ing, icy dessert. Even my grandchildren enjoy the blend
of tomato, mint and lime flavors.”
tomato & brie focaccia
Laurie Figone
//
PETALUMA, CA
Combine tender yeast bread with creamy, melted brie
and tomatoes, and you’ve got an appetizer that guests
will line up for. It’s also an ideal side for salad or soup.
presto black bean &
corn salsa
“I like to tinker around with a variety of foods, including
salsa. This chunky, colorful version makes a big batch,
but it will be gone before you know it!”
yellow tomato soup with
goat cheese croutons
Get your dinner party off to an impressive start with this
creamy, roasted tomato soup topped with crispy bread.
“In the summer, I grill the tomatoes instead.”
runner
up
runner
up
runner
up
runner
up
46_tasteofhome.com JUNE/JULY2009
tasteofhome.com tasteofhome.com
tasteofhome.com
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PREP: 20 MIN. + RISING BAKE: 25 MIN.
YIELD: 12 SERVINGS
2-1/2 to 3 cups
all-purpose flour
2 pkg. (1/4 oz. each)
quick-rise yeast
1 tsp. sugar
1 tsp. salt
1 cup water
1/4 cup plus 1 Tbsp. olive
oil, divided
1 can (14-1/2 oz.) diced
tomatoes, drained
2 garlic cloves, minced
1 tsp. Italian seasoning
6 oz. Brie cheese, cut into
1/2-in. cubes
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small
saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry
ingredients; beat just until moistened. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise for 20 minutes.
Punch dough down. Press into a greased 13-in. x 9-in. baking pan.
Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and
remaining oil. Spread over dough; top with cheese. Bake at 375° for
25-30 minutes or until golden brown and cheese is melted. Place
pan on a wire rack.
3 lbs. yellow tomatoes,
halved (about 9 medium)
2 Tbsp. olive oil, divided
4 garlic cloves, minced,
divided
1 tsp. salt
1 tsp. pepper
1 tsp. minced fresh
rosemary
1 tsp. minced fresh thyme
1 large onion, chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping
cream
CROUTONS:
12 slices French bread
baguette (1/2 in. thick)
1 Tbsp. olive oil
2 Tbsp. prepared pesto
1/2 cup crumbled goat
cheese
1 tsp. pepper
Place tomatoes, cut side down, in a greased 15-in. x 10-in. x 1-in. baking
pan; brush with 1 Tbsp. oil. Sprinkle with 2 tsp. garlic and the salt, pep-
per, rosemary and thyme.
Bake at 400° for 25-30 minutes or until tomatoes are tender and skins
are charred. Cool slightly. Discard tomato skins. In a blender, process
tomatoes until blended.
In a large saucepan, saute onion in remaining oil until tender. Add re-
maining garlic; saute 1 minute longer. Add broth and milk; bring to a
boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes
to allow flavors to blend. Stir in cream; heat through (do not boil).
Meanwhile, for croutons, place bread on a baking sheet and brush with
oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and
sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle
soup into bowls and top with croutons.
PREP: 45 MIN. COOK: 30 MIN.
YIELD: 6 SERVINGS
1 can (15 oz.) black beans,
rinsed and drained
2 cups fresh or frozen
corn, thawed
5 plum tomatoes,
chopped
1 large sweet red pepper,
chopped
1 small green pepper,
chopped
1 can (4 oz.) chopped
green chilies
1/4 cup chopped
red onion
1/4 cup minced
fresh cilantro
2 Tbsp. lime juice
2 garlic cloves, minced
1 tsp. sugar
1 tsp. salt
1/2 tsp. ground cumin
1 jar (16 oz.) salsa
Tortilla chips
PREP/TOTAL TIME: 25 MIN.
YIELD: 28 SERVINGS (1/4 CUP EACH)
In a large bowl, combine the beans, corn, tomatoes, peppers, chilies,
onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa
until blended. Serve with chips.
Nutrition Facts: 1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat),
0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.
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PREP: 15 MIN. + FREEZING
YIELD: 6 SERVINGS
2 cups tomato juice
1/3 cup sugar
4 mint sprigs
1 jalapeno pepper, sliced
2 Tbsp. lime juice
Fresh mint leaves,
optional
In a small saucepan, bring the tomato juice, sugar, mint sprigs and
jalapeno to a boil. Cook and stir until sugar is dissolved. Remove
from the heat; cover and let stand for 15 minutes.
Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish;
cool to roomtemperature. Freeze for 1 hour; stir with a fork. Freeze
2-3 hours longer or until completely frozen, stirring every 30 min-
utes. Scrape granita with a fork just before serving; spoon
into dessert dishes. Garnish with additional mint if desired.
Nutrition Facts: 1 serving equals 59 calories, trace fat (trace saturated fat),
0 cholesterol, 218 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchange: 1 starch.
Editor’s Note:
When cutting
hot peppers,
disposable
gloves are
recommended.
Avoid touching
your face.
CAB
NAME dept name
head
JUNE/JULY2009 tasteofhome.com_47 TOH FIELDEDITOR
Deck
COOL ANDREFRESHING, MELONHITS THE SPOT WHENIT’S HOT
mel n
USEYOUR
CHILLED MELON
SOUP, p. 48
48_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR
chilled melon soup
PREP: 25 MIN. + CHILLING
YIELD: 6 SERVINGS
Mary Lou Timpson
COLORADO CITY, AZ
Want to put some zip in a summer
luncheon? Try this pretty soup with
a spicy kick to get the conversation
going.
3/4 cup orange juice
1 cup (8 oz.) plain yogurt
1 medium cantaloupe, peeled,
seeded and cubed
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. cayenne pepper
6 mint sprigs
Place the orange juice, yogurt and
cantaloupe in a blender; cover and
process until pureed. Add the
honey, salt, nutmeg and cayenne;
cover and process until smooth.
Refrigerate for at least 1 hour
before serving. Garnish with
mint sprigs.
Nutrition Facts: 2/3 cup equals 82 calories, 2 g fat
(1 g saturated fat), 5 mg cholesterol, 126 mg sodium,
16 g carbohydrate, 1 g fiber, 2 g protein.
Diabetic Exchange: 1 fruit.
Served withtortilla chips, this
snappy mix of melon, jalapeno and black
beans will be a sure-fire hit.
fabulous fruit salad
PREP: 45 MIN. + CHILLING
YIELD: 20 SERVINGS (3/4 CUP EACH)
Rhonda Eads // JASPER, IN
“This salad is a regular at all our
family gatherings. The lemonade-
pudding coating goes well with any
fruit.”
1 medium honeydew, peeled,
seeded and cubed
1 medium cantaloupe, peeled,
seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, peeled and
sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 oz.) mandarin oranges,
drained
2 medium kiwifruit, peeled, halved
and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 oz.) frozen lemonade
concentrate, thawed
1 package (3.4 oz.) instant vanilla
pudding mix
—Iola Egle // BELLA VISTA, AR
SWEET TOUCH
For a festive
accent, scoop up
the salad with a
decorated waffle
cone or serve in a
waffle bowl. Visit
tasteofhome.
com/plus for the
recipe
In a large bowl, combine the first
nine ingredients. Cover and refrig-
erate for at least 1 hour.
Just before serving, stir in the ba-
nanas and apple. Combine lemon-
ade concentrate and pudding mix;
pour over fruit and toss to coat.
watermelon salsa
PREP: 25 MIN. + CHILLING
YIELD: 3-1/2 CUPS
Iola Egle // BELLA VISTA, AR
2 cups diced seedless watermelon
3/4 cup finely chopped sweet
onion
3/4 cup canned black beans, rinsed
and drained
2 jalapeno peppers, seeded and
chopped
1/4 cup minced fresh cilantro
2 tsp. brown sugar
1 garlic clove, minced
1/2 tsp. salt
In a small bowl, combine all ingredi-
ents. Cover and refrigerate for at
least 1 hour. Drain if necessary
before serving.
Nutrition Facts: 3/4 cup equals 129 calories, 1 g fat
(trace saturated fat), 0 cholesterol, 78 mg sodium,
33 g carbohydrate, 2 g fiber, 1 g protein.
Diabetic Exchanges: 1 starch, 1 fruit.
ON THE WEB
JUNE/JULY2009 tasteofhome.com_49
In a blender, combine the water-
melon, ice, sherbet and lime juice;
cover and process for 30 seconds
or until smooth. Stir if necessary.
Pour into chilled glasses; sprinkle
with chocolate chips. Serve
immediately.
Nutrition Facts: 3/4 cup equals
93 calories, 1 g fat (1 g saturated
fat), 0 cholesterol, 21 mg
sodium, 23 g carbohydrate,
2 g fiber, 1 g protein.
Diabetic Exchanges: 1 starch,
1/2 fruit.
watermelon sherbet
smoothies
PREP/TOTAL TIME: 10MIN.
YIELD: 4 SERVINGS
Jamie Cockerel // KALAMAZOO, MI
“These quick-to-fix smoothies have
become a summertime tradition for my
sons. Nothing else beats the heat like
these chilly drinks!”
3 cups cubed seedless watermelon
1 cup crushed ice
1 cup watermelon, raspberry
or lime sherbet
4 tsp. lime juice
2 tsp. miniature semisweet
chocolate chips
FRUIT-FILLED
FUN
Kids will have a blast
helping turn melon
into a car, truck,
racer, airplane or
turkey. Check ’em
out at taste
ofhome.com/plus
ON THE WEB
50_tasteofhome.com JUNE/JULY2009
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JUNE/JULY2009 tasteofhome.com_51
MORE
FOR LESS!
For more money-
saving meal ideas,
visit tasteofhome.
com/budget
recipes
ON THE WEB
52_tasteofhome.com JUNE/JULY2009

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JUNE/JULY2009 tasteofhome.com_53 TOH FIELD EDITOR
In a large resealable plastic bag,
combine the first seven ingredients;
add the chicken. Seal bag and turn
to coat; refrigerate for at least 5
hours.
Drain and discard marinade. Pre-
pare grill for indirect heat, using
a drip pan. Place chicken skin side
down on grill rack. Grill, covered,
over indirect medium heat for 40-
50 minutes or until a meat ther-
mometer reads 170°.
romano basil
turkey breast
PREP: 15 MIN. GRILL 1 HOUR+ STANDING
YIELD: 8 SERVINGS
Darlene Markham
ROCHESTER, NY
Guests will be impressed when
you slice this golden, grilled turkey
breast, dressed up with a flavorful
layer of basil and cheese under the
skin.
4 oz. Romano cheese, cubed
1/2 cup fresh basil leaves, torn
4 lemon slices
4 garlic cloves, minced
1 bone-in turkey breast (4 to 5 lbs.)
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine the cheese, basil, lemon
slices and garlic. With fingers, care-
fully loosen skin from the turkey
breast; place mixture under the skin.
Secure skin to underside of breast
with toothpicks. Rub skin with oil
and sprinkle with salt and pepper.
Prepare grill for indirect heat, using
a drip pan. Place turkey over drip
pan. Grill, covered, over indirect
medium heat for 1 to 1-1/2 hours
or until a meat thermometer reads
170° and juices run clear. Cover
and let stand for 10 minutes before
slicing.
teriyaki grilled chicken
PREP: 10MIN. + MARINATING
GRILL: 40 MIN. YIELD: 6 SERVINGS
Jennifer Nichols // TUCSON, AZ
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbsp. plus 1-1/2 tsp. honey
2 Tbsp. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh gingerroot
6 bone-in chicken breast halves
(8 oz. each)

Here’s a
super recipe
youcanuse
withany
chicken
pieces you
like. Marinate
the chicken
overnight for
wonderful
flavor.

—Jennifer Nichols
TUCSON, AZ
54_tasteofhome.com JUNE/JULY2009
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S
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O
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N
Y
MARINADES
Marinades that contain an acid, such as citrus juice, wine,
vinegar, buttermilk or yogurt, penetrate the meat, adding
both flavor and tenderness.
It’s best to use acid-based marinades on tough cuts of
beef for at least 6 hours and no more than 24 hours. If you
use the marinade on a tender cut, marinate for 15 minutes
to 2 hours. In either case, if you marinate too long, the
meat will be mushy.
If you plan to baste meat with the marinade while
grilling, do not use leftover marinade that raw meat was
soaking in. Set some aside beforehand.
Here are a few combinations of ingredients that work
well together as marinades:
Spice it up!
IT’S EASY TO TURN A LESS EXPENSIVE CUT OF MEAT
INTO A DISH THAT TASTES LIKE A MILLION BUCKS
blue cheese
flank steak
PREP: 10MIN. + MARINATING
COOK: 10 MIN. YIELD: 4 SERVINGS
Laurie Nudo // THE WOODLANDS, TX
1 medium onion, sliced
1 garlic clove, peeled and sliced
1/3 cup water
1/3 cup white wine vinegar
2 Tbsp. reduced-sodium soy sauce
1/2 tsp. coarsely ground pepper
1 beef flank steak (1 lb.)
1/2 cup crumbled blue cheese

While having a house built, we livedwithmy
parents for a fewmonths andI pilferedthrough
my mother’s recipe files. One of the many trea-
sures I foundis this tasty steak.

—Laurie Nudo // THE WOODLANDS, TX
In a large resealable plastic bag,
combine the first six ingredients.
Add the steak; seal bag and turn to
coat. Refrigerate overnight, turning
occasionally.
Drain and discard marinade. Coat
grill rack with cooking spray before
starting the grill. Grill, covered, over
medium-hot heat for 5-7 minutes
on each side or until meat reaches
desired doneness (for medium-rare,
a meat thermometer should read
145°; medium, 160°; well-done,
170°). Let stand for 5 minutes; thinly
slice across the grain. Sprinkle with
blue cheese.
Nutrition Facts: 3 oz. cooked beef with 2 Tbsp. cheese
equals 239 calories, 12 g fat (6 g saturated fat), 65 mg
cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber,
26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
RUBS
Here’s a great way to add flavor to a tender cut of meat.
Rubs are combinations of strong and mild spices and herbs
that enhance the flavor of the meat without being over-
bearing. Earthier spices are better with beef; lighter spices
and herbs pair well with fish and chicken. Most rubs keep
for up to 6 months. Try one of these combinations:
<< Paprika, chili
powder, brown
sugar, dried
oregano, celery
salt, cumin,
cayenne pepper
and ground
mustard
<< Dried rose-
mary, dried or-
ange peel, dried
lemon peel,
onion powder,
garlic powder
and pepper
<< Blend in a
coffee grinder:
dried chipotle
chile, dried
ancho chili,
cumin seeds and
coriander seeds
<< Soy sauce,
balsamic vinegar,
chili powder,
ground cumin
and cayenne
pepper
<< Plain yogurt,
mango chutney,
lime juice and
curry powder
<< Red wine,
olive oil, minced
garlic, brown
sugar and
minced ginger
56_tasteofhome.com JUNE/JULY2009
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VALUE MENUS!
MORNING STAR FARMS
‘daddy-o!’
In honor of
Father’s Day,
we salute dads
who like to cook.
Meet a few of them
here, and get
a taste of their
family-pleasing
favorites
mexican salsa
PREP: 40 MIN. YIELD: 3-1/2 CUPS
Roger Stenman // BATAVIA, IL
“In the summertime, I love to make
this zippy salsa with fresh tomatoes
and peppers from my garden.”
3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 oz., one 14-1/2 oz.)
whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2 tsp. salt
Tortilla chips
Heat a small ungreased cast iron
skillet over high heat. With a small
sharp knife, pierce jalapenos; add to
hot skillet. Cook for 15-20 minutes
or until peppers are blistered and
blackened, turning occasionally.
Immediately place jalapenos in a
small bowl; cover and let stand for
20 minutes. Peel off and discard
charred skins. Remove stems and
seeds.
Place onion and garlic in a food
processor; cover and pulse four
times. Add the tomatoes, cilantro,
salt and jalapenos. Cover and
process until desired consistency.
Chill until serving. Serve with chips.
Nutrition Facts: 1/4 cup (calculated without chips)
equals 23 calories, trace fat (trace saturated fat), 0 cho-
lesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g
protein.
EDITOR’S NOTE: When cutting hot peppers,
disposable gloves are recommended. Avoid
touching your face.

Fresh fruit
and whipped
cream dress
up this tender
pound cake—a
winner with
my family and
friends.
” —Richard Hogg
cream cheese
pound cake
PREP: 25 MIN. BAKE: 50MIN. + COOLING
YIELD: 16 SERVINGS
Richard Hogg // ANDERSON, SC
1-1/2 cups butter, softened
1 pkg. (8 oz.) cream cheese,
softened
3 cups sugar
6 eggs
2 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Confectioners’ sugar, sliced fresh
strawberries and whipped cream,
optional
In a large bowl, cream the butter,
cream cheese and sugar until light
and fluffy. Add eggs, one at a time,
beating well after each addition.
Beat in extracts. Combine the flour,
baking powder and salt; beat into
creamed mixture until blended.
Pour into a greased and floured 10-
in. fluted tube pan. Bake at 325° for
50-60 minutes or until a toothpick
inserted near the center comes out
clean. Cool for 10 minutes before
removing from pan to a wire rack
to cool completely. Garnish with
confectioners’ sugar, strawberries.
Richard Hogg
ANDERSON, SC
Wife Janice; Kendra
(13), Logan (10)
“My passion is
desserts. It wasn’t
until several years
ago, while looking
at a cookbook, that
I decided to make
one myself. It turned
out pretty good, and
now I regularly make
desserts for family
occasions, church
suppers and get-
togethers at work.”
Roger Stenman
BATAVIA, IL
Wife Cathy; Charles
(9), Ellie (5), Maya (2)
“I married into a
Hispanic family of
good cooks who
have shared their
recipes. Now I love
to cook Mexican. I
also like to bake
breads and pies.”
JUNE/JULY2009 tasteofhome.com_59

For a summertime family dinner, I grill jerk-spiced,
marinated pork tenderloin. Braiding the meat is easy to do.

—Jim Rude // JANESVILLE, WI
Jim Rude
JANESVILLE, WI
Wife Beth; Logan (11),
Kennedy (10)
“I cook for my
family three or four
times a week and
like to experiment
or do something
special. The kids
like my cooking—
most of the time!
I have to keep in
mind that they’re
young. If I get too
creative and carried
away, there’s a
battle.”
BRAIDED PORK
TENDERLOINS, p. 62
CHEESE & PARSNIP
MASHED POTATOES, p. 62
©2009 Lea & Perrins, Inc.
We couldn’t make it better so we made it thicker.
Unwrap the Possibilities
®
The flavor you love, now in a thicker sauce. Perfect for dipping and topping.
T
62_tasteofhome.com JUNE/JULY2009
braided pork
tenderloins
PREP: 30MIN. + MARINATING
GRILL: 10MIN.
YIELD: 8 SERVINGS (3/4 CUP SAUCE)
Jim Rude // JANESVILLE, WI
2 pork tenderloins (1 lb. each)
1/2 cup mango nectar
1/4 cup plus 1 Tbsp. spiced rum or
additional mango nectar, divided
2 Tbsp. olive oil
2 Tbsp. Caribbean jerk seasoning,
divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 Tbsp. heavy whipping cream
Cut tenderloins in half lengthwise;
cut each half into three strips to
within 1-in. of one end. In a large
resealable plastic bag, combine the
mango nectar, 1/4 cup rum, oil, 1
Tbsp. jerk seasoning and garlic; add
the pork. Seal bag and turn to coat;
refrigerate for up to 4 hours.
Drain and discard marinade. Place
tenderloin halves on a clean cutting
board and braid; secure loose ends
with toothpicks. Sprinkle with re-
maining jerk seasoning.
Grill braids, covered, over medium
heat for 8-10 minutes or until a
meat thermometer reads 160°,
turning once. Discard toothpicks.
Let stand for 5 minutes before
slicing.
Meanwhile, place the chopped
mango, cream and remaining rum
in a food processor. Cover and
process until smooth. Transfer to
a small saucepan; heat through.
Serve with pork.
cheese & parsnip
mashed potatoes
PREP: 20MIN. BAKE: 40MIN.
YIELD: 6 SERVINGS
Jim Rude // JANESVILLE, WI
“Even my young kids will eat
parsnips in this dish! Everyone who
tastes it loves the rich, slightly smoky
flavor.”
2 medium Yukon Gold potatoes
4 small red potatoes
3 medium parsnips, peeled and cut
into 1-in. pieces
2 bacon strips, cut into 1-in. pieces
2 Tbsp. butter, melted
1/4 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1/2 cup shredded Havarti cheese
1/2 cup shredded Parmesan cheese
1/2 cup heavy whipping cream,
warmed
1 Tbsp. minced chives
2 Tbsp. crumbled blue cheese
Scrub potatoes and cut into 1-in.
pieces; place in a large bowl. Add
the parsnips, bacon, butter, salt,
seasoned salt and pepper; toss to
coat. Transfer to a greased 15-in.
x 10-in. x 1-in. baking pan. Bake at
425° for 40-45 minutes or until
parsnips are tender, stirring once.
In a large bowl, mash the potato
mixture with Havarti cheese,
Parmesan cheese, cream and
chives. Stir in blue cheese.
penne & sausage
casseroles
PREP: 50MIN. BAKE: 30MIN.
YIELD: 2 CASSEROLES (8 SERVINGS EACH)
John Venturino // CONCORD, CA
1-1/2 lbs. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion, chopped
3 Tbsp. olive oil
6 garlic cloves, minced
1 Tbsp. dried oregano
1-1/2 cups dry red wine or beef
broth, divided
2 cans (14-1/2 oz. each) stewed
tomatoes, cut up
1 can (15 oz.) tomato sauce
1 cup beef broth
4 cups (16 oz.) shredded part-skim
mozzarella cheese
4 cups (16 oz.) shredded
fontina cheese
Minced fresh parsley, optional
Cook pasta according to package
directions. Meanwhile, in a Dutch
oven, cook sausage over medium
heat until no longer pink; drain and
set aside.
In the same Dutch oven, saute
mushrooms and onion in oil until
tender. Add garlic and oregano;
cook 1 minute longer. Stir in 1 cup
wine. Bring to a boil; cook until liq-
uid is reduced by half. Stir in the
tomatoes, tomato sauce, broth,
sausage and remaining wine. Bring
to a boil. Reduce heat; cover and
simmer for 15 minutes.
Drain pasta. Spread 1/2 cup sauce
in each of two greased 13-in. x 9-in.
baking dishes. Divide half of the
pasta between the dishes; top each
with 2-1/2 cups sauce and 1 cup
each of the cheeses. Repeat layers.
Cover and bake at 350° for 25 min-
utes. Uncover; bake 5-10 minutes
longer or until bubbly and cheese
is melted. Sprinkle with parsley if
desired.
John Venturino
CONCORD, CA
Wife Janet; Dominic
(19), Madeline (16)
“I’m the regular,
every night cook in
the family. To me,
cooking is about
paying attention to
the sounds, sights,
smells and tastes
that are going on in
the kitchen. That,
and taking time to
select really good,
fresh ingredients
and having their fla-
vors come through.”

This hearty
casserole
feeds a lot
of people
and comes
together
quickly.
” —John Venturino
JUNE/JULY2009 tasteofhome.com_63 TOH FIELDEDITOR
By Lisa Henshall
WICHITA, KS
Whenever I hear anything about
mining, I think of my family history.
Tied firmly to it is a vivid childhood
memory of Mine Run Candy.
My parents grew up in Joplin, Mis-
souri, right on the edge of mining
country, and my grandfather Jess
actually worked in the mines years
ago. When going to visit my grand-
parents, we’d drive past piles of
chat (the gravel-like residue from
mining) that rose like big, looming
mountains. To me, they were places
of wonder—something like a moon-
scape. On the way to Joplin, we’d
stop at a candy store in the little
southeast Kansas town of Galena
to buy a pound or two of Mine Run
Candy. Bittersweet honeycomb cov-
ered with smooth milk chocolate, it
was the perfect treat!
Mine Run Candy and the chat
are completely tied together to me,
associated with thoughts of my
grandfather, my parents and trips
to their hometown. When I found
a recipe that resembled what I had
eaten all those years ago, I had to
try it out. I was thrilled when it
tasted just right. I hope you enjoy
this treat as much as I have. It’s
candy with a real history!
CLOSE TOHOME
C E L E B R AT I N G T H E P E O P L E A R O U N D T H E TA S T E O F H O M E TA B L E
sweet
memories
To find Lisa’s recipe for Mine Run Candy, visit tasteofhome.com/mineruncandy

We used to
stop for good,
old-fashioned
homemade
candy onfamily
trips through
mining country.

—Lisa Henshall
WICHITA, KS
64_tasteofhome.com JUNE/JULY2009
CLOSE TO
HOME
mom’s best
64_tasteofhome.com JUNE/JULY2009
RECALL YOUR MOM’S BEST?
Send at least four recipes and background information to editors@
tasteofhome.com. If we feature your mom’s recipes, you’ll earn $75
Momhas a knack for remembering
everyone’s favorite foods, making each
personfeel special.

—DANIELLE BRANDT //
For some cooks, prepar-
ing meals for a family of
five is enough. Not for
my mom, Darla Bakker.
When she wants some-
thing fun to do, she en-
tertains. She especially
enjoys hosting Sunday
brunches, summer pic-
nics and dinner parties
at our farm. One year,
she fixed a Mother’s
Day brunch for a few
girlfriends and their
moms, setting the table
with pretty, pansy-deco-
rated dishes and yellow
accents. Each guest re-
ceived a potted pansy.
Mom has earned a
reputation as a great
cook and baker in our
small farming commu-
nity. But my dad, Jeff;
my sisters, Andrea and
Laura; and I have always
known it. When we were
growing up, she put
well-balanced, home-
cooked meals on the
table every night—
always cooking from
scratch while working
full-time as a nurse. She
often relied on her slow
cooker and microwave
to have dinner ready on
time. Mom would try a
few new recipes every
week to keep cooking
and eating fun and
interesting.
She encouraged us
girls to try new recipes,
too, and see how much
fun reading a cookbook
can be. Mom even pub-
lished a cookbook. It
started as a computer
folder of recipes she
wanted to pass on to us
and grew to more than
300 recipes. It has sold
over 1,800 copies.
As a part-time regis-
tered nurse, I use her
cookbook almost daily to
provide nutritious meals
for my husband, Dean,
and our children, Garret,
6, and Elena, 2-1/2.
The summery meal
here is one of our fa-
vorites. I hope you’ll try it!

Danielle Brandt
with her mom,
Darla Bakker
RUTHTON, MN
shredded beef au jus
Danielle Brandt
“My mom found this recipe in a farm journal soon after
she and Dad got married. The tender beef has been a
family favorite for years, and Dad requests it often.”
rhubarb slush
Danielle Brandt
“Sweet and refreshing, this pretty slush stores well in the
freezer, so you can have it on hand for summer guests.
Just thaw and add ginger ale or lemon-lime soda. Aah!”
old-fashioned cherry torte
Danielle Brandt
“When Mom was a girl, my great-grandma made this
easy dessert. Its sweet-salty combination of cherries,
meringue and a saltine crust is still a favorite today.”
mom’s special potato salad
Danielle Brandt
“A rich, creamy homemade dressing is the perfect
base for the potatoes, celery and onion—and any other
ingredients you might want to add to this popular dish.”
/
/
O
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D
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A
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T
E
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D
D
E
D
B
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E
F
A
U
J
U
S
PREP: 40 MIN. + FREEZING
YIELD: 22 SERVINGS (1 CUP EACH)
/
/
R
H
U
B
A
R
B
S
L
U
S
H
8 cups diced fresh or
frozen rhubarb
1 pkg. (16 oz.) frozen
unsweetened strawberries
3 cups sugar
8 cups water
1 pkg. (3 oz.) strawberry
gelatin
1/2 cup lemon juice
11 cups ginger ale, chilled
Rhubarb curls, optional
In a Dutch oven, bring the rhubarb, strawberries, sugar and water to
a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until
rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin
and lemon juice until dissolved.
Transfer to a freezer container and freeze, stirring occa-
sionally, until firm. May be frozen for up to 3 months.
To use frozen rhubarb mixture: In a punch bowl or sev-
eral pitchers, combine equal amounts of rhubarb mixture
and ginger ale. Or for one serving, combine 1/2 cup
rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish
with rhubarb curls if desired. Serve immediately.
tasteofhome.com tasteofhome.com
Cut roast in half and place in a 4- or 5-qt. slowcooker. Combine the
water, bouillon granules and seasonings; pour over the beef.
Cover and cook on lowfor 6-8 hours or until meat is tender. Remove
beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat
through. Using a slotted spoon, place 1/2 cup on each bun. Serve
with additional cooking liquid on the side.
1 boneless beef chuck
roast (3 lbs.)
2 cups water
2 tsp. beef bouillon
granules
1-1/2 tsp. dried oregano
1 tsp. garlic salt
1 tsp. seasoned salt
1/4 tsp. dried rosemary,
crushed
8 hamburger buns, split
PREP: 10 MIN. COOK: 6 HOURS
YIELD: 8 SERVINGS
PREP: 30 MIN. COOK: 20 MIN. + CHILLING
YIELD: 18 SERVINGS (3/4 CUP EACH)
/
/
M
O
M

S
S
P
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C
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P
O
T
A
T
O
S
A
L
A
D
DRESSING:
3 eggs
1/2 cup sugar
1/2 cup cider vinegar
3 Tbsp. heavy whipping
cream
2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled
and cubed (about 10
large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double boiler or metal bowl over simmering water, constantly
whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until
mixture reaches 160° or is thick enough to coat the back of a metal
spoon. Remove from the heat; cool to room temperature. Fold in
mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
until tender. Drain and cool to room temperature. In a large bowl,
combine the potatoes, celery and onion. Add dressing and pepper
if desired; stir until blended. Chill until serving.
Editor’s Note:
If using frozen
rhubarb, mea-
sure rhubarb
while still frozen,
then thaw com-
pletely. Drain in
a colander, but
do not press
liquid out.
tasteofhome.com tasteofhome.com
Combine cracker crumbs and butter; press onto the bottom of a
greased 13-in. x 9-in. baking dish.
In a large bowl, beat the egg whites, vinegar and vanilla on medium
speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a
time, on high until stiff glossy peaks form and sugar is dissolved.
Spread meringue evenly over crust. Bake at 400° for 10 minutes or
until golden brown. Cool completely on a wire rack.
Spread pie filling over meringue. Top with whipped cream. Refrig-
erate for at least 2 hours.
1 cup crushed saltines
1/2 cup butter, melted
4 egg whites
1 tsp. white vinegar
1 tsp. vanilla extract
1/2 cup sugar
1 can (21 oz.) cherry
pie filling
1-3/4 cups heavy
whipping cream,
whipped
PREP: 30 MIN. + CHILLING
YIELD: 12 SERVINGS
66_tasteofhome.com JUNE/JULY2009
marketplace
tasty travels
Culinary Cruise—One departure, Aug. 29-Sept. 5, 2009
Enjoy an exclusive Taste of Home cooking demonstration in the ship’s
state-of-the-art Culinary Arts Center.
Flavor of Maine—Three departures, June and Sept. 2009
Sample mouthwatering Taste of Home recipes made with the freshest local ingredients.
Homecoming Weekend—One departure, Sepember 9-12, 2009
Experience a behind the scenes look at the world’s #1 food magazine in Greendale, Wisconsin.
For complete tour itineraries, free catalog or reservation information, call or visit us online!
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anywhere else in the world. But that’s not the only reason to come for a visit—there are a lot
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• Find bargains galore at the Taste of Home Outlet Store. Books, garments, kitchen tools,
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Come visit us soon. There’s a lot of things cooking in Greendale!
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Toll-Free: 1-800-880-3012
www.ShopTasteofHome.com
(Mention suite 1074P)
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PERSONAL
My husband, Frank, and I
live in Raritan, New Jersey.
We’ve been married 44 years
and have two grown sons.
I’m a homemaker. Frank is
a government inspector of
materials and equipment.
PASSIONS
I love to cook, often making
up my own recipes or impro-
vising on recipes from cook-
books. I have hundreds of
them and also collect salt-
and-pepper shakers and re-
frigerator magnets. Both of
us are active in our church.
We like to travel to historic
places and attend symphony
concerts.
HOWDOTHE RECIPES YOU’RE
SHARINGREFLECT YOUR
COOKINGSTYLE?
They’re among my summer
favorites. Our family and
guests enjoy my special
stuffed flounder. Being Ital-
ian, we love tomatoes, which
are featured in the soup and
salad. The cookies also re-
flect our flavorful heritage.
DOYOUHAVE ASPECIAL
COOKINGMEMORY?
In high school, I won a cook-
ing contest sponsored by the
local gas company. My prize
was a trip to Atlantic City,
where winners from all over
the state prepared their
dishes—mine was a tuna
macaroni ring! I came home
with a ribbon and a plate
that still has a place of honor
in my china cabinet.
HAS YOUR COOKINGCHANGED
OVER THE YEARS?
Since the boys are out of the
house, I don’t make as many
big dishes as I used to. When
I do, I freeze a portion or
share the food with a friend
or relative.
WHAT ADVICE DOYOUHAVE
FOR BEGINNINGCOOKS?
If your mom or grandmother
is a good cook, ask if you can
help make their favorite
recipes. Also, find a good,
easy cookbook, and look for
simple recipes and cooking
videos at tasteofhome.com.
CLOSE TO
HOME
field editor favorites
italian
accent
EAST COAST COOK LOOKS TO HER TASTY HERITAGE FOR
A MARVELOUS SUMMER MEAL
Marie Forte
RARITAN, NJ
68_tasteofhome.com JUNE/JULY2009
arugula summer salad
Marie Forte
//
RARITAN, NJ
“This simple, summer-fresh salad stars arugula and
tomatoes—we love them both. Olive oil—the only oil I
use in my kitchen—flavors the light vinaigrette dressing.”
italian cookies
Marie Forte
//
RARITAN, NJ
“My 100% Italian husband will tell you these are his fa-
vorite cookies. I make them often, and definitely every
Christmas (if not, people get upset).
roasted tomato soup
with fresh basil
Marie Forte
//
RARITAN, NJ
“Roasting really brings out the flavor of the tomatoes in
this wonderful soup. It has a slightly chunky texture that
indicates it’s fresh and homemade.”
flounder with
shrimp stuffing
Marie Forte
//
RARITAN, NJ
“The delicious shrimp-herb stuffing makes this fish
recipe company-special. But it really isn’t hard to make.
Our family enjoys fish, and we eat it often.”
70_tasteofhome.com JUNE/JULY2009
tasteofhome.com tasteofhome.com
tasteofhome.com
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STUFFING:
6 Tbsp. butter, cubed
1 small onion, finely
chopped
1/4 cup finely chopped
celery
1/4 cup finely chopped
green pepper
1 lb. uncooked shrimp,
peeled, deveined and
chopped
1/4 cup beef broth
1 tsp. diced pimientos,
drained
1 tsp. Worcestershire
sauce
1/2 tsp. dill weed
1/2 tsp. minced chives
1/8 tsp. salt
1/8 tsp. cayenne pepper
1-1/2 cups soft bread
crumbs
FISH:
6 flounder fillets (3 oz.
each)
5 Tbsp. butter, melted
2 Tbsp. lemon juice
1 tsp. minced fresh parsley
1/2 tsp. paprika
Salt and pepper to taste
PREP: 30 MIN. BAKE: 20 MIN.
YIELD: 6 SERVINGS
In a large skillet, melt butter. Add the onion, celery and green pep-
per; saute until tender. Add shrimp; cook and stir until shrimp turn
pink. Add the broth, pimientos, Worcestershire sauce, dill, chives,
salt and cayenne; heat through. Remove fromthe heat; stir in bread
crumbs.
Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam
side down in a greased 13-in. x 9-in. baking dish. Drizzle with butter
and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375°
for 20-25 minutes or until fish flakes easily with a fork.
PREP: 40 MIN. COOK: 5 MIN.
YIELD: 6 SERVINGS
3-1/2 lbs. tomatoes (about
11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled
and halved
2 Tbsp. olive oil
2 Tbsp. fresh thyme leaves
1 tsp. salt
1/4 tsp. pepper
12 fresh basil leaves
Salad croutons and
additional fresh basil
leaves, optional
Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-
in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper;
toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring
once. Cool slightly.
In a blender, process tomato mixture and basil in batches until
blended. Transfer to a large saucepan and heat through. Garnish
each serving with croutons and additional basil if desired.
Nutrition Facts: about 1 cup (calculated without garnish) equals 107 calories, 5 g fat (1 g saturated
fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein.
Diabetic Exchanges: 3 vegetable, 1 fat.
1/2 lb. butter, softened
1/2 cup sugar
6 eggs
2 tsp. vanilla or anise
extract
4 cups all-purpose flour
4 tsp. baking powder
ICING:
3-3/4 cups confectioners’
sugar
5 to 6 Tbsp. milk
2 tsp. vanilla extract
DECORATIONS:
Flaked coconut or
assorted sprinkles
In a large bowl, cream butter and sugar until light and fluffy. Beat in
eggs and extract. Combine flour and baking powder; gradually add
to creamed mixture and mix well.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake
at 350° for 9-11 minutes or until bottoms are lightly browned. Re-
move to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners’ sugar, milk
and vanilla until smooth. Dip cookies, allowing excess to drip off.
Place on waxed paper; decorate as desired. Let stand until set.
Nutrition Facts: 1 cookie (calculated without decorations) equals 73 calories, 3 g fat (2 g saturated
fat), 21 mg cholesterol, 40 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges: 1/2 starch, 1/2 fat.
PREP: 20 MIN. BAKE: 10 MIN./ BATCH + COOLING
YIELD: 7 DOZEN
4 cups fresh arugula or
baby spinach
1 large sweet onion, thinly
sliced
2 medium tomatoes, cut
into wedges
DRESSING:
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
Salt and pepper to taste
PREP/TOTAL TIME: 15 MIN.
YIELD: 6 SERVINGS
In a salad bowl, combine the arugula, onion and tomatoes. Whisk
the dressing ingredients; drizzle over salad and gently toss to coat.
Serve immediately.
Nutrition Facts: 3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium,
5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
JUNE/JULY2009 tasteofhome.com_71 TOH FIELDEDITOR
ALABAMA
Mary Dixson, Decatur
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Peggy Key, Grant
Charlotte McDaniel,
Jacksonville
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Laura Tessier, Madison
Gloria Lowther, Mobile
Roxana Quarles, Ralph
Noble Yeager, Tuscaloosa
ALASKA
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ARIZONA
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Ann Perry, Sierra Vista
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ARKANSAS
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CALIFORNIA
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CONNECTICUT
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FLORIDA
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GEORGIA
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Hiawassee
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HAWAII
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IDAHO
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ILLINOIS
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Jann Braun, Chatham
Stephanie Ward, Chicago
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Andrea Johnson, Freeport
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Helen Suter, Golconda
Dixie Terry, Goreville
Julie Sterchi, Harrisburg
Kristi Starbuck, Highland
Kathy Hawkins, Ingleside
Mary Houchin, Lebanon
Millie Vickery, Lena
Beverly Nash, Manito
Kim Marie Van Rheenen,
Mendota
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Milledgeville
Donna Musser, Pearl City
Colette Buehl (colettebuehl),
Pekin
Janet Mooberry, Peoria
Ann Schilling, Peoria
Florence Grawe, Quincy
Evelyn Kennell, Roanoke
Debbie Fisher, Royalton
Donetta Brunner, Savanna
Amber Sampson, Somonauk
Leona Kuhns, Sullivan
Alexandra Romanov (Alexandra
Romanov), West Frankfort
Patricia Rutherford, Winchester
INDIANA
Fancheon Resler, Bluffton
Martha Fehl, Brookville
Brandi Fentress, Chandler
Amy Church, Coatesville
Nancy Johnson, Connersville
Sonia Croucher, Decatur
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Shawn Robey, Evansville
Dolores Lueken, Ferdinand
Nancy King, Greenfield
Edna Hoffman, Hebron
Carolyn Gochenaur, Howe
Donna Lisby, Indianapolis
Pauline Miller, Indianapolis
Kathy Allen, Knox
Alma Dinsmore, Lebanon
Norene Wright, Manilla
Harriet Stichter, Milford
Joan Truax, Pittsboro
Karen Owen, Rising Sun
Bernadine Stine, Roanoke
Cynthia Kolberg, Syracuse
Maryellen Hays, Wolcottville
Ruth Burrus, Zionsville
IOWA
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Eunice Stoen, Decorah
Kathleen Felton (Katemarie_ia),
Fairfax
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Linda Mullen, Guernsey
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Shirley Hochstedler, Kalona
Audrey Groe, Lake Mills
Patricia Staudt, Marble Rock
Mavis Diment, Marcus
Wendy Taylor, Mason City
Becky Ruff, McGregor
Sherry Adams, Mt. Ayr
Jo Groth, Plainfield
Sharon Holdiman, Waterloo
Dorothy Jennings, Waterloo
Marion Karlin, Waterloo
Jack Spratt, Webster City
Leona Luecking, West
Burlington
Gayle Olson, Winfield
KANSAS
Myra Innes, Auburn
Karen Ann Bland, Gove
Margaret Shauers, Great Bend
Heather Campbell, Lawrence
Kathy Kittell, Lenexa
Jeanette Urbom, Louisburg
Peggy Paul, Olathe
Pat Habiger, Spearville
Merrill Powers, Spearville
Melanie Eddy, Syracuse
Angela Oelschlaeger,
Tonganoxie
Linnea Rein, Topeka
KENTUCKY
Tammy Hensley, Canmer
Lucille Terry, Frankfort
Carlene Jolley, Fulton
Sherry Hulsman, Louisville
Angie Steele (Angielikes2
cook_KY), Madisonville
Naomi Cross, Millwood
Sally Grisham, Murray
Christine Johnson, Ricetown
Connie Bryant, Wallingford
Anna Jean Allen, West Liberty
Mary Casey-Sturk, Wilder
Jill Evely, Wilmore
LOUISIANA
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Blanchie Morrison, Elmer
Edith Betz, Ethel
Brenda Melancon, Gonzales
Pam Holloway, Marion
Kathleen Drott, Pineville
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Sandi Pichon, Slidell
Codie Ray, Tallulah
Tonya Fitzgerald,
West Monroe
MAINE
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Jan Buck, Buckfield
Audrey Nemeth, Chesterville
Kami Horch, Frankfort
Lee Ann Lowe, Gray
Susan Kanak, Moody
Cheryl Greeley, Pittsfield
Pam Brooks, South Berwick
Heidi Harrington, Steuben
Brenda Deveau, Van Buren
MARYLAND
Beverly Sprague, Baltimore
Margaret Adina O’Bryon,
Bel Air
Alice Krohn, Catonsville
Priscilla Weaver, Hagerstown
Debbie Wilkerson, Lusby
Charles Keating, Manchester
Rosemary Pryor, Pasadena
Judith McGhan, Perry Hall
Barbara Davis, Salisbury
Betsy Hedeman, Timonium
Gail Buss, Westminster
MASSACHUSETTS
Joanie Elbourn, Gardner
Arden Billings, Greenfield
Christine Omar, Harwich Port
Charlotte Baillargeon,
Hinsdale
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Maria Mulligan, Methuen
Nancy Lore, Rockland
Maria Regakis, Somerville
Kaye Gooch, Sudbury
Judith Sumner, Worcester
MICHIGAN
Patricia Thomet, Alto
Donna Mantha, Augusta
Ted Pottle, Berrien Springs
Peggy Burdick, Burlington
Lynn Miracle, Burton
Shirley De Lange,
Byron Center
Teri Rasey-Bolf, Cadillac
Diane Pickel, Comstock Park
Connie Simon, Durand
Susan Falk, Eastpointe
Marti VanOrder, Evart
Deborah Amrine, Grand Haven
Casey Stellini, Grand Junction
Barb Ruis, Grandville
Jackie Riley, Holland
Anne Heinonen, Howell
Linda Knoll, Jackson
DiAnn Mallehan, Kentwood
Marcy Cella, L’Anse
Virginia Ferris, Lyons
Geraldine Grisdale,
Mt. Pleasant
Shirley Beachum, Shelby
Jessie Strobbe, Smiths Creek
Kathy Dorman, Snover
Marsha Ransom, South Haven
Dona Erhart, Stockbridge
Winifred Winch, Wetmore
Vicki Roelofs (dutchmom4mi),
Wyoming
MINNESOTA
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Ann Botten, Courtland
Marlene Muckenhirn, Delano
Connie Johnson, Detroit Lakes
Tami Escher, Dumont
Renee Schwebach, Dumont
Helen Cluts, Eden Prairie
Deanna Richter, Elmore
Julianne Johnson, Grove City
Katie Koziolek, Hartland
Mary Jo O’Brien, Hastings
Dotty Egge, Pelican Rapids
Kari Rosenow, Roseau
LaVonne Hegland, St. Michael
Dianne Bettin, Truman
Dawn Fagerstrom, Warren
Bethel Walters, Willow River
Kay Schuch (KC10), Winthrop
MISSISSIPPI
Anne Glidewell, Booneville
DeLois Douglas, Charleston
Shirley Glaab, Hattiesburg
Nancy Jernigan, Laurel
Linda Finn, Louisville
Rita Futral, Starkville
MISSOURI
Barbara Lovercamp, Alma
Linda Wilson, Anderson
Debbie Johnson (Grammy
Debbie), Centertown
Sasha Cummings, Hazelwood
Virginia Watson, Kirksville
Karren Chamberlain, Linn Creek
Bernice Morris, Marshfield
Sonja Blow, Nixa
Tammy Breen, O’Fallon
Marietta Slater, Thayer
Judy Marshall, Waverly
MONTANA
Donna Mantha, Augusta
Dixie Lee Harmon, Bainville
Nancy Fettig, Billings
Gail Kuntz, Dillon
Doris Galleske, Fairview
Jan Roat, Grass Range
Carolyn Weinberg, Hardin
Beverly Stiger, Helena
Joy Maynard, St. Ignatius
Janet Loomis, Terry
NEBRASKA
Ellen Teter, Arapahoe
Bonnie Myers, Callaway
Ina Schmillen, Elkhorn
Alice Tatro, Geneva
Deb Waggoner, Grand Island
Tami Kuehl, Loup City
Jenny Hughson, Mitchell
Judy Kamalieh, Nebraska City
Judy Katskee, Omaha
Amy Sauser, Omaha
Susan O’Brien, Scottsbluff
Joie Youngs, Scottsbluff
Dee Falk, Stromsburg
Betty Ruenholl, Syracuse
NEVADA
Karen Sikora, Dayton
Jenece Howard, Elko
Rebecca Jones, Henderson
Barbara Murphy, Incline Village
Nancy Beckerbauer, Las Vegas
Sharon Peterson, Las Vegas
NEWHAMPSHIRE
Nancy Gaver, Brookfield
Karen Clough, Danville
Colleen Palmer, Epping
Linda Harrington, Hudson
Inge Schermerhorn, Kingston
Margaret Drye, Plainfield
Tracy Weber, Swanzey
Sarah Sanville (snowboardgirl),
Troy
NEWJERSEY
Nancy Zimmerman (NanZim),
Cape May Court House
Helga Schlape, Florham Park
Sally Treonze, Hillsborough
Roberta Strohmaier, Lebanon
Kelly Williams, Morganville
Janie Zirbser (Appy_Girl),
Mullica Hill
Stephanie Hanisak, Port Murray
Marie Forte, Raritan
Nancy Negvesky, Somerville
NEWMEXICO
Catherine Hayes, Albuquerque
Molly Seidel, Edgewood
Pamela Huntley, Grants
Carol Mead, Los Alamos
Terri Kearns, Roswell
Alpha Wilson, Roswell
NEWYORK
Sandy Starks, Amherst
Marilee Merle, Attica
Judy Losecco, Buffalo
Nancy Breen, Canastota
Margaret Gage, Cherry Valley
Michele Van Dewerker,
Cherry Valley
Rebecca Gage, Cobleskill
Tiffany Wacaser (Swedemom),
Cortlandt Manor
Susan Stetzel (sstetzel),
Gainesville
Janice Arnold, Gansevoort
Karen Buhr, Gasport
Helen Phillips, Horseheads
Cheryl Barney, Le Roy
Mary Malinowski, Lee Center
Frances Boise, Marion
Lucia Johnson, Massena
Linda-Ann Wargo (wargofive),
North Massapequa
Estelle Keefer, Olean
Andrea Holcomb, Oxford
Darlene Markham, Rochester
Kelly Woods (darkblue0729),
Schenectady
Kristine Chayes, Smithtown
Penny Sands Fersko,
Staten Island
Susan Seymour, Valatie
Harmony Tardugno,
Vernon Center
Kathy Anderson, Wallkill
NORTHCAROLINA
Cindy Winter-Hartley, Cary
Katie Sloan, Charlotte
Mary Lou Robison,Greensboro
Paula Chewning Walls,
Greenville
Margie Kirkman (Cubbybear),
High Point
Linda Thompson, High Point
Jane Needham, River Bend
Hilda Pardue, Ronda
Dorothy Baker, Southern Pines
NORTHDAKOTA
Jeri Dobrowski, Beach
Rita Christianson, Glenburn
Patricia Burris, Grand Forks
Ann Marie Moch, Kintyre
Marshelle Greenmyer-Bittner,
Lisbon
Lisa Morman, Minot
Lois Flaten, Ray
Carla Hodenfield, Ray
Marilyn Hodenfield, Ray
Sarah Goetz, Richardton
Lillian Domres, Towner
Elmeda Johnson, Williston
Trish Gehlhar, Ypsilanti
OHIO
Doris Taekett, Alger
Bev Spain, Bellville
David Klein, Berkey
Diane Turner, Brunswick
Sherry Masters, Cincinnati
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72_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR
T A S T E O F H O M E F I E L D E D I T O R S
Kimberly Rice, Cincinnati
Ruth Stoops, Cincinnati
Shannon Arthur (ScottsGrace),
Circleville
Kim Wallace, Dennison
Freda Becker, Garrettsville
Carole Finney, Harrisville
Betty Spencer, Hopedale
Catherine Dawe, Kent
Linda Miller, Lowell
Debra Dohy, Massillon
Diane Shipley, Mentor
Ben and Arie Coblentz,
Millersburg
Polly Coumos, Mogadore
Marilyn Bick, Norwalk
Julie Mosier, Perrysville
Shirley Heston, Pickerington
Eldora Willford, Plymouth
Dolores Ann Thorp, Salineville
Robert Breno, Stongsville
Susan Kieboam (Alliea),
Streetsboro
Phyllis Jarman, Warren
Vikki Rebholz (RebholzV),
West Chester
Lavonn Bormuth, Westerville
Pat Waymire, Yellow Springs
OKLAHOMA
Denise Vineyard, Ardmore
Barbara Shepherd, Edmond
Peggy Goodrich, Enid
Flo Burtnett, Gage
Kay Curtis, Guthrie
Stacey West-Feather, Jay
Donna Brockett, Kingfisher
Nancy Johnson, Laverne
Linda Foreman (LindaChicken_
Oklahoma), Locust Grove
Rebecca Liao, Oklahoma City
Marcia Nelson, Ponca City
LaDonna Reed (candykisses
_Oklahoma), Ponca City
Christine Eilerts, Tulsa
OREGON
Susan Snyder, Condon
Lynda Byrd, Dallas
Sherri Ann Gentry, Dallas
Lu Ann Kessi, Eddyville
Deb Darr, Falls City
Naomi Pollard, Gladstone
Mickey Turner, Grants Pass
Stephanie Hutchinson, Helix
Grace Dickey, Hillsboro
Leann Meeds, Klamath Falls
Cathee Bethel, Lebanon
Sandra Geissel, Milton-
Freewater
Carolyn Allison, Pleasant Hill
Lynn Hartigan, Portland
Mary Anne Thygesen
(Maryannet), Portland
Krista Frank, Rhododendron
Laura Nickles, Rosebury
Darlene Brenden, Salem
Carol Baker, Summerville
Marie Hattrup, The Dalles
Dala Johnson, Tualatin
Earlene Ertelt, Woodburn
Marilyn Paradis, Woodburn
PENNSYLVANIA
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Barbara McCalley, Allison Park
Betty Claycomb, Alverton
Millie Rogers, Annville
Janice Burkholder,
Chambersburg
Beth Ask, Cogan Station
Clarann Gafrarar, Columbia
Helen Hassler, Denver
Traci Wynne, Denver
Patty Kile, Elizabethtown
Rita Reifenstein, Evans City
Pat Rimmel, Ford City
Lena Esh, Gordonville
Charlotte Goldberg, Honey Grove
Tina Repak, Johnstown
Laura Stoltzfus, Leola
Deb Moyer, Liberty
Bradley Moritz, Limerick
Patricia Mele, Lower Burrell
Karen Kreider, Manheim
June Sangrey, Manheim
Janet Thomas, McKees Rocks
Joyce Guth, Mohnton
Marlene Barker, Monroeville
Melody Mellinger, Myerstown
Mary Landis, New Cumberland
Elaine Anderson, New Galilee
Kathy Peters, North Versailles
Ann Nace, Perkasie
Joyce Daubert, Pine Grove
Debra Latta, Port Matilda
Catherine Cremers, Pottstown
Alta Rodgers, Pottstown
Cherie Sechrist, Red Lion
Pat Kreitz, Richland
Romaine Wetzel, Ronks
Darla Germaux, Saxton
Lucinda Walker, Somerset
Michelle Wise, Spring Mills
Nancy Foust (_nlfPA), Stoneboro
Dolores Skrout, Summerhill
Sandra Johnson, Tioga
Ray Hoene, Tunkhannock
RHODE ISLAND
Julie Davis, Bristol
Yvette Carozza, Central Falls
Pat Medeiros, Tiverton
Barbara Lynch, West Warwick
SOUTHCAROLINA
Ruth Marie Lyons, Aiken
Kelly Ann Gray, Beaufort
Alaina Showalter, Clover
Brenda Leonard, Columbia
Katherine Moss, Gaffney
Lisa Varner, Greenville
Jeanie Jenkins, Greenwood
Ollie Jackson, Inman
Claudia Grier, Lancaster
Lillian Heston, Leesville
Lynn Parnell, Lexington
Loretta Cergol, Myrtle Beach
Elizabeth Hunter, Prosperity
Melanie Thurston, Williamston
SOUTHDAKOTA
Joan Antonen, Arlington
NanCee Maynard, Box Elder
Ellen Schroeder (sugarbug),
Brandon
Pam Hofer, Carpenter
Alice Shaffer, Gregory
Nina Vilhauer, Mina
Maxine Smith, Owanka
Annette Hill, Pierre
Lisa Thomsen, Rapid City
Glenda Goldade, Seneca
Frances Poste, Wall
Roxy Wilfahrt, Watertown
TENNESSEE
Sue Ashford, Blountville
Tammy Logan, Clinton
Vivian Walker, Crossville
Margaret McNeil, Germantown
Kathy Knight, Greeneville
Suzanne Whitaker, Knoxville
Kathleen Fuller, Murfreesboro
Sharon Manus, Smyrna
Andrea Bolden, Unionville
TEXAS
Christine Groves, Archer City
Sarah Woodruff, Austin
Tonya Jones, Brenham
Sue Broyles, Cherokee
Denise Baumert, Dalhart
Luann Carlson, El Paso
Jeanne Brady, Fort Worth
Susan Garoutte, Georgetown
Pat Stevens, Granbury
Gay Nell Nicholas, Henderson
Beverly Nichols (red_savage1),
Midland
Linda Rainey, Monahans
Ann Cousin, New Braunfels
Joan Hallford (MarineMom_
Texas), North Richland Hills
Mary Anne McWhirter,
Pearland
Penny Spearman, Pickton
Marilyn Katcsmorak,
Pleasanton
Mary Lou Roberts, San Angelo
Jackie Fremming, San Antonio
Billie Jeane Garner, Southlake
UTAH
Edie DeSpain, Logan
Paula Zsiray, Logan
Lesli Dustin, Nibley
Arlene Butler, Ogden
Lucile Proctor, Panguitch
Donna Higbee, Riverton
JoLynn Hill, Roosevelt
Barbara Birk, St. George
Rebecca Baird, Salt Lake City
Gaylene Anderson, Sandy
Debbie Mace, Sandy
Roni Goodell, Spanish Fork
Stacey Christensen,
West Valley City
VERMONT
Patricia Le Blanc, East Hardwick
Virginia Breitmeyer LaPierre,
Greensboro Bend
Harriet Dumas, Hartland
Joan Finley, Hartland
Patricia Bixby, Morrisville
Susan Greenall, Windsor
VIRGINIA
Margaret Wagner Allen,
Abingdon
Rachel Garcia, Arlington
Dorothy Showalter, Broadway
Teresa Mears, Chincoteague
Esther Shank, Harrisonburg
Carol Strong Battle, Heathsville
Rosemarie Forcum, Heathsville
Eugene Presley, Lebanon
Angela Leinenbach,
Mechanicsville
Dana Shelton (twooftwo),
Roanoke
Kyra Pulliam, Stephens City
Carrie Long, Suffolk
Virginia Gentry, Sutherlin
Theresa Morris, Toano
WASHINGTON
Bonnie Waliezer, Brush Prairie
Marcia McFarlane
(HDMac_WA), Edgewood
Janis Plagerman, Ephrata
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Patricia Crandall, Inchelium
Perlene Hoekema, Lynden
Alice and Jake Weber, Ritzville
Diane Sardeson, Seattle
Aljene Wendling, Seattle
Beverly Kearns, Selah
Marian Platt, Sequim
Carolyn Eastham, South Bend
Nina Hall, Spokane
Marty Rummel, Trout Lake
Janet Brinkman, Vancouver
Lila Scheer, Vancouver
Janie Cooper, Waterville
Tyffany Fries, Yakima
WEST VIRGINIA
Lori Daniels, Beverly
Cheryl Maczko, Eglon
Amy Short, Lesage
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WISCONSIN
Janelle Lee, Appleton
Sue Gronholz, Beaver Dam
Amy Voights, Brodhead
Gloria Warczak, Cedarburg
Ruth Jungbluth, Dodgeville
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Dennis Dolan, Fitchburg
Stephen Baseley, Fond du Lac
Nancy DeMaster, Fond du Lac
Bernie Bellin, Franklin
Lisa Feld, Grafton
Jean Ecos, Hartland
Donna Gorman, Lone Rock
Holly Basford, McFarland
Gail Sykora, Menomonee Falls
Mari Anne Warren, Milton
Charlene Griffin, Minocqua
Jeanette Pederson, Monico
Darlene Alexander, Nekoosa
Lois Fetting, Nelson
Chris Kohler, Nelson
Carol Smith, New Berlin
Lauren Heyn, Oak Creek
Judy Skaar, Pardeeville
Ardyce Piehl, Poynette
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Linda Rock, Stratford
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Sexsmith
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Janet Tigchelaar, Jerseyville
Sarah Weber, Kitchener
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Elda Hall, Oro Station
Lois Taylor Caron, Ottawa
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PRINCE EDWARD ISLAND
Nancy Coughlin, Charlottetown
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Harbour
QUEBEC
Anne MacWhirter, Hope
Diana Frizzle, Knowlton
Linda Johnson, Pointe Claire
SASKATCHEWAN
Betty Abrey, Imperial
Del Mason, Martensville
Carol Funk, Richard
Val Lefebvre, Rosetown
Norma Harder, Saskatoon
Peggy Gwillim, Strasbourg
INTERNATIONAL
Preci D’Silva (Salsarose), Dubai,
UAE
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Grilled Tilapia with Pineapple
Salsa*—$1.81........................................56
Ham & Sweet Potato Kabobs
$2.28..........................................................54
Marinated Chuck Steak
$1.33...........................................................52
Penne & Sausage Casseroles
$1.75...........................................................62
Pronto Vegetarian Peppers*
$3.07..........................................................28
Romano Basil Turkey Breast
$1.83...........................................................53
Summertime Spaghetti Sauce*
$2.02..........................................................41
Teriyaki Grilled Chicken
$1.52...........................................................53
SALADS &
DRESSINGS
Arugula Summer Salad*
77¢ ............................................................69
Fabulous Fruit Salad—91¢.........48
Garden Chickpea Salad
$3.00.........................................................32
Grilled Greek Potato Salad*
79¢ .............................................................16
Italian Garden Salad—$1.33......19
Mediterranean Salad*—52¢......17
Mom’s Special Potato Salad
45¢ .............................................................65
South-of-the-Border Caprese
Salad—$1.23..........................................41
Sweet Onion, Tomato & Cuke
Salad—94¢............................................36
SANDWICHES &
WRAPS
Crab Toast—$2.11.............................43
Fresh Mozzarella Sandwiches
$2.10...........................................................36
Mexican Lettuce Wraps*
$1.47...........................................................28
Shredded Beef Au Jus
$1.68..........................................................65
SIDE DISHES
Calico Beans—66¢...........................17
Cheese & Parsnip Mashed
Potatoes—$1.87.................................62
Country-Style Tomatoes
84¢ .............................................................41
SOUPS, STEWS &
CHILI
Chilled Melon Soup*—99¢......48
Roasted Tomato Soup with
Fresh Basil*—$1.36..........................69
Yellow Tomato Soup with Goat
Cheese Croutons—$3.13............45
COOKINGFOR 2?
As a bonus, our Test Kitchen
has “paired down” more recipes
from this issue. Find their
“serves 2” versions at tasteof
home.com/plus
Flounder with Shrimp
Stuffing, 69
Fresh Mozzarella
Sandwiches, 36
Grilled Country-Style
Ribs, 50
Grilled Tilapia with Pineapple
Salsa, 56
Ham & Sweet Potato
Kabobs, 54
Roasted Tomato Soup with
Fresh Basil, 69
APPETIZERS &
SNACKS
Festive Shrimp Tarts—29¢.........24
Fried Clams—78¢.............................12
Mediterranean Tomato
Bites—42¢..............................................41
Microwave Potato
Chips—33¢............................................37
Thai Steak Skewers—99¢...........24
Tomato-Jalapeno
Granita*—43¢.....................................45
BEVERAGES
Berry Splash Smoothies*
$1.50...........................................................31
Lemony Cooler—34¢....................19
Rhubarb Slush—47¢.......................65
Watermelon Sherbet
Smoothies*—98¢.............................49
BREADS, MUFFINS
& ROLLS
Tomato & Brie Focaccia
72¢ .............................................................45
BREAKFAST
Batter-Be-Good-To-Me
Pancakes*—$1.91..............................26
Creamy Breakfast Muesli with
Yogurt and Berries*—$3.01 .......27
CONDIMENTS
Garden Tomato Relish*
18¢ .............................................................43
Mexican Salsa*—19¢......................59
*RECIPE INCLUDES NUTRITION FACTS
NOTED COST IS PRICE PER SERVING
RECIPE INDEX
JUNE/JULY 09
54
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ON THE WEB
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DESSERTS
Cakes &Tortes
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Flounder with Shrimp Stuffing
$2.99.........................................................69
Grilled Country-Style Ribs
$2.12...........................................................50
Few people get to combine their
two loves into something that
makes a difference. Mary Schmit-
tinger is one of the lucky ones.
Her love of baking and dogs has
helped further a cause that’s
close to her heart.
After adopting a golden re-
triever from a local dog rescue
group, Mary and several members
of the group started their own
rescue, Wisconsin Adopt A Golden
Retriever. The nonprofit group,
run by volunteers, provides new
beginnings to unwanted dogs
that have been surrendered or
abandoned. Last year, 167 of the
family-friendly canines were
rescued and placed into foster or
long-term homes. WAAGR esti-
mates the cost of placing each
dog is more than $500.
Since WAAGR relies solely on
donations, the group holds many
fund-raisers to cover veterinary
bills and other costs of running
the rescue. That’s where Mary’s
knack for baking comes in. In ad-
dition to serving as director and
home visit coordinator for the
group, Mary has been baking for
fund-raisers since 2004. She
knows what goodies will sell the
best. Homemade cookies, quick
breads, Amish friendship bread
and her chewy Peanutty Candy
Bars are usually gone in a flash.
“It takes a lot of work to make
the group successful,” says Mary,
“but being able to place a scared,
unwanted dog in a loving home
makes it all worthwhile.”
CLOSE TO
HOME
pet project
This fund-raiser’s mission has truly gone to the dogs
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peanutty candy bars
PREP: 15 MIN. BAKE: 15 MIN. + CHILLING
YIELD: 2 DOZEN
Mary Schmittinger // COLGATE, WI
4 cups quick-cooking oats
1 cup packed brown sugar
2/3 cup butter, melted
1/2 cup plus 2/3 cup peanut
butter, divided
1/2 cup light corn syrup
1 tsp. vanilla extract
1 pkg. (11 oz.) butterscotch chips
1 cup (6 oz.) semisweet
chocolate chips
1 cup chopped salted peanuts
In a large bowl, combine the oats,
brown sugar, butter, 1/2 cup peanut
butter, corn syrup and vanilla. Press
into a greased 13-in. x 9-in. baking
pan. Bake at 375° for 12-14 minutes
or until mixture is bubbly around
the edges.
In a microwave-safe bowl, melt but-
terscotch and chocolate chips; stir
until smooth. Stir in peanuts and re-
maining peanut butter; spread over
the oat mixture. Refrigerate for at
least 1 hour before cutting.
EDITOR’S NOTE: Reduced-fat or generic
brands of peanut butter are not recommended
for this recipe.
—Mary Schmittinger
COLGATE, WI

Being able
to place
a scared,
unwanted
dog ina
loving home
makes it all
worthwhile.

ON THE WEB
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%
™ hing less than 100
%%
™ NNthi t NNN
©2009 IBC
Nothi
ng
les than 100%
That

s our
p
romi e.
Every sl
i
ce of Nature’ Pri e® Bread
is baked the wa
y
nature intende .
10
0
% natural.
Never any art
i
icial flavors.
No tran fats.
Jus
t
the purest , mo t del
i
cious
ingredients nature ha to of er.
And all our breads are made
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hat’s our promise. That ’ o
u
r pri e.

Dofino cheese can be found in your grocer’s specialty cheese department. For more recipes, please visit www.dofinousa.com
Pasta with Chicken and Broccoli
6 oz. Dofino Havarti, shredded 3 tbsp. red chili pepper, coarsely chopped
4 tbsp. butter 3 small garlic cloves, chopped
1 lb. chicken breasts, sliced 3/4 tsp. salt
2 cups broccoli florets 1 16 oz. box spaghetti
Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken
and brown, approximately 3 minutes. Remove from pan. Melt the rest of the
butter and add broccoli, chili pepper and garlic; sauté approximately 1 min-
ute. Return the meat to the pan and season with salt. Fry for another minute.
Cook pasta according to package directions and drain. Serve chicken and
broccoli mixture on pasta and top with shredded cheese. Makes 6 servings.
Dofino Havarti is a mild, buttery, slightly nutty flavored, all natural cheese, renowned
as a beautiful addition to almost any dish. All Dofino cheeses are traditionally crafted in
Wisconsin using rBST-free milk from local farmers.
Havarti’s Danish heritage and time-honored traditions of great cheese-making are evident in
this wonderfully delicious cheese. You’ll enjoy a glorious sensation of flavor and a nurturing
texture with every bite. So, no matter what you make, Dofino Havarti makes it better.
Dofino havarti adds so much to recipes,
families finish meals in record time!
* No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.