$PECIAL $HORTCUTS ISSUE $AVE TIME & MONEY!

COOKING • CARING • SHARING

TAKE 5 & MAKE A GREAT MEAL!
photo y er of evipe rec
FIVE INGREDIENT CONTEST WINNERS!

CUTS ORTE! SH OR GAL
20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS

42
RECIPES UNDER $2 *PER SERVING
SLOW COOKER BBQ RIBS PAGE 41

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Healthy. Fresh. Savings.
(That’s a lot to pack into one lunc lunch.)

Make the school year a snap with these grade-A ideas:
Frozen Grapes
Freeze grapes in a Ziploc® Brand Freezer Bag for a cool lunch box treat that will be a warm weather favorite. Keep in the bag to double as an ice pack.

Apple Dude
Spread peanut butter between 2 apple slice “lips”. Stick on grape eyes and place in a Ziploc® Brand Storage Bag for a fun, healthy snack.

PB&J Twirl
Swirl peanut butter & jelly together in a Ziploc® Brand Snap ’n Seal Container to make zany designs. It’s a great, healthy dip for pretzels or carrot sticks.

Find more healthy lunch box ideas in the Ziploc®/ Taste of Home Ziploc Online Recipe Guide!
tasteofhome.com/ziploclunchideas
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Proof of purchase required. Expires 12/31/09.

$ 00
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CONSUMER: Limit one coupon per purchase. Good only in the USA on purchase of brand/ size(s) indicated. Void if altered, reproduced, transferred, sold, or auctioned. Any other use constitutes fraud. You pay sales tax. RETAILER: S.C. Johnson & Son, Inc. will redeem this coupon in accordance with its Coupon Policy. Mail coupons to: CMS Dept 46500, 1 Fawcett Dr., Del Rio, TX 78840. Coupon Policy available from same address. Cash value 1/100¢. Box Tops

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CONSUMER: Limit one coupon per purchase. Good only in the USA on purchase of brand/ size(s) indicated. Void if altered, reproduced, transferred, sold, or auctioned. Any other use constitutes fraud. You pay sales tax. RETAILER: S.C. Johnson & Son, Inc. will redeem this coupon in accordance with its Coupon Policy. Mail coupons to: CMS Dept 46500, 1 Fawcett Dr., Del Rio, TX 78840. Coupon Policy available from same address. Cash value 1/100¢. Box Tops

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tasteofhome
AUGUST/SEPTEMBER 2009

FEATURES
CONTEST

39 48 52

5-ingredient recipes
These prize-winners prove that a few ingredients can yield a dynamite dish

milk, please!
Fill the cookie jar with family favorites to satisfy your snackers

encore! encore!
Use beef or turkey leftovers to get a jump on meal planning

‘‘

Five will get you 10 if you know how to work it.
—MAE WEST
ACTRESS

57

mix & match burgers
Build a better burger with your choice of savory patties and terrific toppings

’’

62

best convenience foods
TOH Test Kitchen cooks like these handy products to cut prep time

64

10 tips for moneywise meals
Shop smart with expert advice from Jean Chatzky

smart shortcuts

PAGE 13

“COME FOR COFFEE & DESSERT” Let guests mix their own gourmet coffee concoctions
PAGE 14

PAGE 17 LAST-MINUTE GUESTS FOR DINNER? Whip up an impressive meal

PAGE 23

MAYO MAGIC Stir up flavored spreads and dressings

This issue is packed with recipes & tips to save time in the kitchen

SCRUMPTIOUS DESSERTS—not quite from scratch

PAGE 22 PAGE 24 BISCUIT BONANZA SUPER SAMMIES Sub in refrigerated biscuits for Lunch deadline? Try quick, yummy cobbler. Turn to a tube healthy sandwiches for savory rolls and appetizers

“Real food from real home cooks”
22 26 20 17

71

37 COOK SMART

16

24 HEALTHY CHOICES
Lighten up with hearty sandwiches

26 PARTY OF 2
Enjoy eye-opening breakfast entrees

28 QUICK FIX
Mouthwatering meals in the blink of an eye

IN EVERY ISSUE

OPEN HOUSE

31 KIDS IN THE KITCHEN
Fun mini salads make big waves

CLOSE TO HOME

7 8 8 11 40

TABLE TALK KITCHEN CHAT HIDE & SEEK CONTEST MIXING BOWL NEW RECIPE CONTEST: CHICKEN CHAMPS RECIPE INDEX

14 SPECIAL OCCASION
No one will guess that convenience is the key to these luscious desserts

66 MOM’S BEST
Her campfire cooking guarantees a delectable outing

32 TIPS FROM A PRO
Lattice pie crust as easy as 1, 2, 3… and 4

ENTERTAINING
Impress last-minute guests with a fresh, easy dinner

17 CASUAL

69 COOKS WHO CARE
Cafe owners reach out to help kids worldwide

35 MENU SAVERS
Time-saving frozen pasta makes cents

18 TOUR MY KITCHEN
California family moves the cooking outdoors to their casual patio kitchen

70 FIELD EDITOR
FAVORITES
This South Carolina cook is at home at the grill!

36 EAT, SHRINK &
BE MERRY
Two tasty lasagnas cut calories and time

20 POTLUCK
Let the fruit star in a wonderful cobbler or crumble to share

75

73 TOH FIELD EDITORS
Meet our Field Editors…maybe one of them lives in your neck of the woods
$PECIAL $HORTCUTS ISSUE $AVE TIME & MONEY!
COOKING • CARING • SHARING

You’ll find this symbol wherever a TOH Field Editor is featured TOH FIELD EDITOR

22 APPETIZERS
& SNACKS
For a shortcut to super snacks, start with refrigerated biscuits

38 COOKING SCHOOL
Slice into the Great American Pie Show winning recipe!

photo ry of eve recipe

TAKE 5

FIVE INGREDIENT CONTEST WINNERS!

& MAKE A GREAT MEAL!
TS RTCU SHO RE! GALO
20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS

PAGE 35

PAGE 52

PAGE 62

42
RECIPES UNDER $2
*PER SERVING

PENNYWISE PASTA Refrigerated types give a head start on dinner

DINNER ENCORES Make a roast or turkey breast…and plan ahead

5-INGREDIENT CONTEST “Less is more” with these winning recipes

PAGE 39

TIME-SAVING CONVENIENCE FOODS What our Test Kitchen cooks use at home
PAGE 64

SLOW COOKER BBQ RIBS PAGE 41

TASTEOFHOME.COM

#1 COOKING MAGAZINE IN THE WORLD

AUGUST & SEPTEMBER 2009 $3.99 | $4.99 CANADA

ON OUR COVER

“Secret’s in the Sauce” BBQ Ribs, p. 41
PHOTOGRAPHER

BE A SMART SHOPPER Tips for finding value and savvy menu planning

Rob Hagen
SET STYLIST

Stephanie Marchese
FOOD STYLIST

Suzanne Breckenridge

visit us @ tasteofhome.com

instant inspiration

Clever traced a real pair to make the pattern for her cute Flip-Flop Cakes and set it on graham cracker “sand.” Find the easy instructions at

Search over 35,000 recipes Mouthwatering photos so you see what you’re making Instantly sort by: Ingredient Cuisine Cook time Occasion or holiday

READERS’ BEST SHORTCUTS
Planning ahead for leftovers, I bake two 4- to 5-lb. chickens until the meat is extra juicy and tender—perfect for anything I plan, from salad to dumplings. —Linda Foreman
LOCUST GROVE, OK

table talk

LET’S HEAR IT FOR

SHORTCUTS!
Yesterday was the first day of a summer beach vacation with my family. There are eight of us altogether, and a number of halfway decent cooks in the lot. So, at dinner last night (we had Mom’s homemade spaghetti and meatballs), I decided to employ them to help me construct this column. “Okay, those of you who cook, tell me: What’s your favorite kitchen shortcut, something that saves time, money or both?” At this, noisy chatter burst forth. It was a free-for-all; I should have had my daughter take notes. But despite it being vacation and all, I had the presence of mind to capture a few of the better ideas:

Place a freshly baked (cooled) cake in the freezer for about 10 minutes before frosting. The cake becomes just firm enough to frost easily with no crumbs. —Susan Kieboam
STREETSBORO, OH

I roll cookie dough into 1-in. balls and freeze them in resealable plastic bags. If my husband and I are hungry for some cookies, we bake a few and have nice fresh, warm cookies. Also, it’s very handy to have on hand for when unexpected guests show up. —LaDonna Reed
PONCA CITY, OK

>> “Unless it’s chef’s whites, don’t wear anything white
when you cook—you will surely be spending extra time laundering it.”

>>

Slow cooker liners are a major shortcut. No big mess—just toss the bag in the trash, wipe out the crock, and you’re done! —Miprofgenie
TOH COMMUNITY

“Buy frozen chicken breasts. They’re generally cheaper than fresh; you can keep them on hand and then just defrost what you need.”

>> “Have a family grocery list, and have everyone participate in creating it.” (The women debated the wisdom of this for some time, suggesting how often cookies and beer might top the list.) >> “Whenever you can, buy two items and freeze one.” >> “Buy chips, cookies, tortillas, flour and sugar on sale and store in the freezer—keeps
everything nice and fresh.”

To get the most juice from a lemon, microwave it for a few seconds, then roll it on the counter. The juice will flow easily. —Janie Zirbser
MULLICA HILL, NJ

>> “Invite Mom over to cook!” (Big yucks all around the table at that one.)
I could go on, but their ideas would have filled several columns in this issue…and we have too many more shortcuts to share—starting right here on this page. In this special “Shortcuts Issue,” you’ll find dozens of terrific recipes and handy tips to help busy cooks save time, money or both, from the experts in our Test Kitchen and from home cooks like you. Just look for the “Shortcuts Issue” flag throughout the magazine. Have one we don’t know about? Log on to tasteofhome.com/shortcuts and share it!

When baking bread, I set the dough on a heating pad to rise. —Dianne4
TOH COMMUNITY

I buy cheese in large blocks and shred it with my hand-crank food processor. Then I freeze the shredded cheese on cookie sheets before putting it in resealable bags for the freezer. —Cooking 71
TOH COMMUNITY

Catherine Cassidy Editor in Chief P.S. New this issue: You’ll find nutrition facts for every recipe on these pages at tasteofhome.com/plus

When I have soup, stew or gravy I can’t thicken enough in a short time, I add a tablespoon or so of instant mashed potatoes. —Kathy Allen
KNOX, IN

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
2009

AUGUST/SEPTEMBER TOH FIELD EDITOR

tasteofhome.com_7

kitchen chat

DEAR JANE…
It’s the heart of grilling season, and normally, our family would be out there cooking up chicken and other delights. But recently, while I was at work, my 25-year-old son called and said, “I don’t want to alarm you, but the grill’s on fire and the fire department’s here.” I don’t know who was more shocked, me or our dog, who was cowering as far away from the grill as he could get. The good thing? We now get to shop for a brand-new grill!

ENTER

OUR HIDE & SEEK CONTEST
Time is of the essence. While making shortcuts in the kitchen, see if you can find the hidden clock on the pages of this issue. You could win a $50 Shop Taste of Home gift certificate! Go to tasteof home.com to 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 TOMATOES WERE HIDDEN ON PAGE 28 IN OUR JUNE/JULY ISSUE.

THE RIGHT CUT >> Many cooks rely on their slow cookers in the summer to keep the kitchen cool. Janice Kukla of Arlington Heights, IL wonders why TOH recipes say to cut a roast in half before placing it in the cooker. Food Editor Pat Schmeling tells me, “To cook the meat evenly and safely at a low temperature, it’s suggested that you cut any roast of 3 lbs. or more in half before placing it in your slow cooker. Make sure you cut the roast in half crosswise, not lengthwise, so you have two even pieces.” SPICE OF LIFE >> In a previous column, I commented that spicy is not always hot. That intrigued novice cook Dani Lacy of Marion, IA. She thought, as I did, that if a recipe or ingredient contained the words “spicy” or “hot,” you should steer clear of it. Not so! We control the amount of spice we add to our recipes, so we can make it as spicy or as mild as we wish. It may take some experimenting, but as I found, using a spicy sausage and a teaspoon of Creole seasoning in The Firehouse Special (April/May) did not burn my taste buds. It just gave the recipe some great additional flavor.
Got a question or comment? Drop me a line at dearJane@ tasteofhome.com. See you next time, Jane Stasik
EDITORIAL ASSISTANT

SHOWERED WITH TRIFLES
At a bridal shower my Aunt Memory threw for me (she’s at my right), her presentation of the Trifle Bar from the April/May issue was the hit of the party! She created an impeccable display with grilled angel food cake, pound cake, brownies (all homemade), strawberry Oreos, chocolate chips, candy sprinkles, strawberries, pineapple, chocolate and French vanilla pudding, and other delectable choices. It was a perfect shower, filled with love and laughter. And TOH’s Trifle Bar made it that much more memorable!

—Danielle Mescher COUNCIL BLUFFS, IA

Break The Monotony
spam.com

TM

STAND TALL
I had to share with you that I ordered a T-shirt from foodtee.com (Oct/Nov ’08), and I love it! I’ve had so many comments on mine; it’s the cornstalk “stand tall” design. I like the fact that some of the company’s proceeds go towards teaching children about good nutrition and better eating habits.

LOVE LETTER!
Each issue, one lucky reader will receive a TOH apron for sending in our favorite “love” letter of the month. Charlotte, your apron is on its way!

—Kerry Amundson OCEAN PARK, WA

SWEET COINCIDENCE
I am distantly related to Sunny Jim Walters, who made the Mine Run Candy that Lisa Henshall recalled in the June/July issue. I have a picture of his shop in Galena, KS (above) and his original recipe that I’d gladly share with her. Sunny Jim and his wife, Edna, are deceased. When my mother died, I inherited a cookbook of his recipes. By a slim coincidence, I just received the picture last week! —Charlotte Hayward
GALENA, KS
EDITOR’S NOTE: We’ve put Charlotte and Lisa in touch!

YOUNG BURGER PRO!
My daughter Agnes, 12 (below), is a joy at cooking and surprised me with cheese-stuffed hamburgers using the technique from the June/July issue. Agnes used mozzarella sticks for the cheese. Thanks for the inspiration!

—Tammy Thompson ANCHORAGE, AK

TASTY STUDENT AID
Your “Table Talk” column in the April/May ’08 issue included a note from California high school teacher Joseph Powell, telling how he used Taste of Home to teach his culinary arts/food education classes. I wrote him asking if he’d be interested in having my old TOH issues and copies of several other magazines. He called immediately, saying he’d love to have them for a library he’d set up for the stu-

dents. He came to pick up five boxes of magazines. I feel so happy to know that these are helping his students and continue to save my issues for them. Mr. Powell and his students sent me three beautiful aprons with my name embroidered on them. I’d like to suggest that other readers might want to contact their schools or 4-H groups about passing on magazines.

—Martha Sue Lassalette TEMECULA, CA

Make lunchtime happytime by dicing SPAM® Classic into macaroni & cheese.
Other fun ideas at spam.com.

Se

r vi ng

su gg

est

ion

© Hormel Foods Sales, LLC

EDITOR IN CHIEF Catherine

Cassidy

field editor spotlight
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 73... maybe one of them lives in your neighborhood!

Ardyth Cope FOOD DIRECTOR Diane Werner RD
CREATIVE DIRECTOR

BARBARA CARLUCCI // ORANGE PARK, FL
FAMILY STATS: Husband Phil, retired from U.S. Navy; daughter Rachel and her sailor husband; one grandson, Sage. Barbara is a technical writer for a government contractor. “I love to cook—and love to feed people. My other passion is my garden, where I grow a little of everything. That first bite of a homegrown tomato is next to heaven! I can oodles of vegetables every year. I also cater for churches and special events. Having good, homemade food at an event makes it extra special. I’ve participated in TOH’s on-line forums (Mrs_Lucci_N_FL) since they began.”

Ann Kaiser 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 ASSISTANTS Jane Stasik, Joanne Wied EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Erik Bergstrom
EDITOR MANAGING EDITOR

TEST KITCHEN

Karen Scales Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren
TEST KITCHEN MANAGER ASSOCIATE FOOD EDITORS TEST KITCHEN ASSOCIATES

Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor
PHOTO STUDIO

BRENDA CLARK // REXBURG, ID
FAMILY STATS: Husband Kent, contracted driver; three children, Kai, 1; Kabe, 7; and Makayla, 12. Brenda is a stay-at-home mom and says she “wouldn’t trade that for the world.” “I love cooking for my family, and I had the best teacher—my mom. I try a lot of new things, but they never seem to mind. I’ve collected thousands of recipes from family, friends and neighbors and, of course, Taste of Home. I’m always embarrassed to show people my recipe cupboard; I’m the only one who can find anything in it! I make all my own bread and rolls from scratch about twice a month and freeze them; I even grind my own wheat.”

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
PHOTOGRAPHERS

.......

VICE PRESIDENT, PUBLISHER Lora

lora_gier@rd.com

Gier

MARKETING DIRECTOR Kym

Blanchard

ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson

ADVERTISING

MARCIE LOUTON // NORTH SCITUATE, RI
FAMILY STATS: Husband David, university professor; three children, Shaina, 28; Daniel, 26; and Annie, 18. Marcie is an office manager. “I grew up with a loving grandmother who shared her Southern cooking secrets with me over the years. Since then, I’ve branched out into international dishes including Malaysian, Indian, Chinese, Italian, Greek, Mexican and Japanese. My husband and son have celiac disease, so I’ve altered most of the dishes I prepare to be gluten-free. I was recently diagnosed with diabetes, so I’m now converting the recipes to be low carb as well.”

_NEW YORK 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 MANAGER

Joel Millikin, joel_millikin@rd.com
TASTEOFHOME.COM
GENERAL MANAGER

LORI STEFANISHION // DRUMHELLER, AB
FAMILY STATS: Husband Michael, financial planner; three adult children. Lori is a homemaker and writes two columns for the local newspaper. “I’m the first in line when volunteers are needed to bring food to any sort of function. I like to entertain, experiment with new recipes and prepare meals for my son-in-law during harvest time. My friends are always grateful recipients of leftovers because I never adapted to Michael and me being empty-nesters. In the summer, we entertain at our lakeside cabin. We only have boat access and no power, so I adapt my recipes for the barbecue grill.”

Renee Jordan

TASTE OF HOME COOKING SCHOOLS
DIRECTOR Sandy Bloom

CONSUMER MARKETING
CHIEF MARKETING OFFICER

Lisa Karpinski

RDA FOOD & ENTERTAINING
PRESIDENT Suzanne M. Grimes VICE PRESIDENT, SALES & MARKETING Mark Wildman MANAGING DIRECTOR, SALES & MARKETING

Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul

.......

Livornese

THE READER’S DIGEST ASSOCIATION, INC. PRESIDENT AND CHIEF EXECUTIVE OFFICER

Mary G. Berner

JOIN OUR 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

PRESIDENT, FOOD & ENTERTAINING

Suzanne M. Grimes
PRESIDENT, CONSUMER MARKETING

Dawn Zier

10_tasteofhome.com

AUGUST/SEPTEMBER 2009

(mixing bowl)
FOOD NEWS • FUN NOTES • TASTY NUGGETS

Bake sale season is soon approaching! These fun events make delicious fund-raisers. Here are a few tips to make your next one a sweet success!
IT’S A WRAP:
Creative packaging, such as little boxes and cellophane bags, dress up a single serving that can double as a neat gift.

SMART COOKIE

ON THE SIDE:
Offer soda, milk, coffee and even savory snacks in addition to your baked items.

PRICE CHECK:
To figure out how much to charge for the goodies, total the cost to make them and double it.

MAKE A LIST:
Have a sign-up sheet for bakers—you don’t want to end up with dozens of the same treat.

OFFER A RAFFLE: SUPER SIZE IT:
Jumbo or “Texas”-sized treats are big sellers. Sell tickets for a dollar for a tasty specialty cake or pie.

TAG, YOU’RE IT:
Tie a blank gift tag to each package so the buyer can easily leave it for a friend or loved one.

BONUS POINTS:
Include the recipe on a cute card to tie to the treat as an added value.

SWEET TREATS >> For more tips and to download gift tags and recipe cards, visit tasteofhome.com/bakesale

(mixing bowl)
FOOD NEWS • FUN NOTES • TASTY NUGGETS

WHAT’LL YA HAVE?
Those colorful characters at the diner speak a language all their own. See if you know how to “order up” each of these diner favorites! ADAM AND EVE poached eggs on ON A RAFT toast CITY JUICE glass of water FULL HOUSE grilled cheese, bacon, & tomato sandwich COW FEED salad IN THE ALLEY served on the side THE TWINS salt & pepper IRISH TURKEY corned beef & cabbage AXLE GREASE butter BOWL OF RED chili SPARE TIRE pancake MUD black coffee VERMONT maple syrup DEAD EYE poached egg GROUND HOG hot dog RADIO tuna on toast (or Tuna Down, which sounds like “turn it down”)
STUFF WE LOVE! G R E AT F I N D

FILL YOUR CART:

Jungle Jim’s International Market
FAIRFIELD, OH

Think grocery shopping is mundane? A necessary chore? Then you’ve never been to Jungle Jim’s International Market in Fairfield, OH. Sarah Kaufmann of West Chester raves about the 300,000-square-foot “food extravaganza.” “It’s fun to shop in this food lovers’ paradise,” she says. “You are with thousands of fellow foodies, and the food quality and knowledgeable staff attract people from around the country. Bring the whole family—it’s a real adventure!” For a recipe from Jungle Jim’s, visit tasteof home.com/plus.

IT’S A JUNGLE OUT THERE!

This “super” market boasts 1,300 cheeses, 12,000 wines and more than an acre of produce.

*

hands on * Get yourfrom squid ink everything to exotic mangos you never knew existed.

* Jungle Jim is owner Jim Bonaminio, who zooms
around the place in his jungle vest and pith helmet.

* The market welcomes 50,000 customers a week.
Want to be one of them? Learn more at taste ofhome.com/links

Say good-bye to chip clips forever! The new Bag Cap by Copco keeps your food fresh, and makes pouring frozen veggies, candy or anything else from a bag a cinch. It comes in three sizes and colors; prices range from $3.99-$6.99. For shopping information, visit tasteofhome.com/links

CAP IT!

‘‘

Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness —Julia Child and good health.
AUGUST/SEPTEMBER 2009

12_tasteofhome.com

’’

B R I G H T I D E A S F O R W E L C O M I N G F R I E N D S & F A M I LY I N T O YO U R H O M E

OPEN HOUSE

It’s a delightful invitation to receive—or extend. Set up your own coffee bar, and let guests stir up their own combinations. And for easy but impressive desserts to serve with coffee, turn the page. No one will guess these goodies aren’t made from scratch.

“come for coffee & dessert!”
STOCK YOUR COFFEE BAR WITH:
BASICS:

Regular coffee Decaffeinated coffee Assorted teas Cocoa Carafes of hot water
CONDIMENTS:

CREAMERS/ LIQUEURS:

Grated chocolate Chocolate-covered espresso beans Cinnamon sticks Grated lemon and orange zest Caramel topping Sugar cubes Mini marshmallows Honey
SYRUPS:

Gingerbread Butter rum French vanilla Kahlua Hazelnut Amaretto Irish cream Half-and-half or milk
FLAVORED WHIPPED CREAM:

Chocolate Vanilla Hazelnut Almond Blueberry Raspberry Strawberry

Strawberry (stir in strawberry jelly or extract) Raspberry (stir in raspberry jelly or extract) Chocolate (stir in chocolate syrup) Cinnamon (stir in ground cinnamon or cinnamon oil)
PACKET MIXES:

Vanilla cappuccino Chai Hot cocoa

Learn how to make coated spoons to stir in flavor at tasteofhome.com/plus

ISSUE

OPEN HOUSE

special occasion

$ HORTCUTS

HOW SWEET IT IS!
Guests won’t believe these luscious desserts use just a handful of ingredients
heavenly angel food cake
PREP: 20 MIN. BAKE: 35 MIN. + CHILLING YIELD: 12 SERVINGS

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour. Frost top and sides of cake with remaining whipped topping.

Teri Roberts // HILLIARD, OH
Five ingredients are all it takes to whip up this impressive layer cake. Soft and airy, each slice is meltin-your-mouth delicious!

1 pkg. (16 oz.) angel food cake mix 24 large marshmallows 6 milk chocolate candy bars with almonds (1.45 oz. each), chopped 2/3 cup milk 1 carton (12 oz.) frozen whipped topping, thawed, divided

Introducing the latest breakthrough in whole grains. Deliciousness.
Finally, whole grain muffins that are moist and delicious enough to be Duncan Hines.® Like our new Triple Chocolate Chunk with real chocolate, Apple Cinnamon with real apples and Oatmeal Granola Topping and Blueberry Streusel with Wild Maine blueberries. They’re wholesome muffins that taste absolutely sinful. Duncan Hines.® So moist. So delicious. And so much more.™

For creative recipe ideas, visit duncanhines.com.

© 2009 Pinnacle Foods Group LLC

lime tartlets
PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING YIELD: 4 DOZEN

Billie Moss // WALNUT CREEK, CA

2 pkg. (15 oz. each) refrigerated pie pastry 1 pkg. (8 oz.) cream cheese, softened 1 cup (8 oz.) plain yogurt 3 Tbsp. confectioners’ sugar 1 jar (10 oz.) lime curd, divided Whipped cream and lime slices, optional Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork. Bake at 450° for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. In a large bowl, beat the cream cheese, yogurt and confectioners’ sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
Nutrition Facts: 1 tartlet equals 121 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 86 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

SHORTCUT >> Caramel topping will pour over the cake more easily if it is warmed first.
toffee poke cake
PREP: 25 MIN. BAKE: 25 MIN. + CHILLING YIELD: 15 SERVINGS

Jeanette Hoffman // OSHKOSH, WI

In a large bowl, combine drink mix and water. Add ice cream; beat on low speed for 2 minutes or until blended. Fold in whipped topping. Spoon into crust. Freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Serve with chocolate syrup if desired.

‘‘

Caramel topping adds moisture and yummy butterscotch flavor to this popular cake, topped with crunchy toffee candy.

raspberry lemonade pie
PREP: 10 MIN. + FREEZING YIELD: 8 SERVINGS

These sweet-tart Lime Tartlets are perfect for parties. I like to serve with a slice of melon for color.

1 pkg. (18-1/4 oz.) chocolate cake mix 1 jar (17 oz.) butterscotchcaramel ice cream topping 1 carton (12 oz.) frozen whipped topping, thawed 3 Heath candy bars (1.4 oz. each), chopped Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Sue Stewart // HALES CORNERS, WI
Easy on the pocketbook and a snap to make, this refreshing freezer pie is a tasty way to end an outdoor meal.

—Billie Moss
WALNUT CREEK, CA

1/3 cup sweetened raspberry lemonade drink mix 1/2 cup water 2 cups vanilla ice cream, softened 1 carton (8 oz.) frozen whipped topping, thawed 1 chocolate crumb crust (9 in.) Chocolate syrup, optional

’’

SHORTCUT >> Soften ice cream quickly using the defrost setting on your microwave.

SHARE!

Submit your best easy desserts at tasteofhome.com/ submit
TOH FIELD EDITOR

16_tasteofhome.com

AUGUST/SEPTEMBER 2009

OPEN HOUSE

express lane
Unexpected guests? A super-quick grocery trip is all you need to serve this easy yet elegant dinner

Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

so very berry brie
PREP: 15 MIN. + STANDING BAKE: 10 MIN. YIELD: 8 SERVINGS

Kristin Larson-Jantzi // NEWTON, KS
“I needed a quick dish for a party and had berries on hand. Warm brie with berries made an impressive starter.”

1/2 cup sugar 2 Tbsp. water 1/2 cup fresh or frozen raspberries, thawed 1/2 cup fresh or frozen blueberries, thawed 1/2 cup fresh or frozen blackberries, thawed 1 Tbsp. cornstarch 2 Tbsp. cold water 1 round (8 oz.) Brie cheese, halved horizontally Bagel and/or baked pita chips In a small saucepan, heat sugar and water until sugar is dissolved. Add berries. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let stand for 10 minutes.

grilled steak bruschetta salad
PREP/TOTAL TIME: 30 MIN. YIELD: 6 SERVINGS

PLUS!

Devon Delaney // PRINCETON, NJ
Fire up the grill for this impressive salad. The steaks grill fast, and the salad prep takes no time at all!

3/4 cup prepared bruschetta topping or vegetable salad of your choice Crumbled blue cheese, optional 3/4 cup blue cheese salad dressing Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat Place bottom half of cheese in an thermometer should read 145°; ungreased ovenproof serving dish; medium, 160°; well-done, 170°). pour 1/2 cup berry mixture over Let stand for 5 minutes. cheese. Top with remaining cheese Grill bread, covered, for 1-2 minutes and berry mixture. Bake, uncovered, on each side or until toasted; place at 400° for 8-10 minutes or until on salad plates. cheese is softened. Serve with chips.
AUGUST/SEPTEMBER 2009

QUICK TRIP
Have to make a grocery run? We’ve got the shopping list ready for you at tasteofhome.com/ plus

1-1/2 lbs. beef tenderloin steaks (1 in. thick) 1/2 tsp. salt 1/4 tsp. pepper 6 slices Italian bread (1/2 in. thick) 3 cups fresh arugula or baby spinach

tasteofhome.com_17

tour my kitchen

Catherine Santich
ALAMO, CA

V

OPEN HOUSE

outdoor

TAKE IT OUTSIDE!
Dreamy alfresco kitchen offers fun ideas that will make a splash in any backyard oasis

leven years ago, my husband, Tim, and I got our hands dirty tearing down our house to build our dream home. With lots of help from my father-in-law, we rebuilt the entire home ourselves. When it was almost finished, we started thinking about what to do with the rest of our half-acre lot. We loved the existing pool but wanted to create a family-oriented backyard for ourselves and our three children—twins Anne Marie and Michael, 7, and Kate, 6. It had to be something they could grow into, a place where they

E

could entertain friends—and we could, too. Lots of people in our area have outdoor barbecues, but we decided to take it to the next level and build an outdoor kitchen, complete with a refrigerator, grill, sink, lots of storage and counter space, and a beverage basin low enough for the kids to help themselves. The modular units we saw in stores just didn’t have enough room for us. So, like everything else, we built it ourselves! The spacious patio has two levels. Our outdoor kitchen is built into the sunken patio. A bistro bar

‘‘

It had to be a place the kids could grow into, a place where they could entertain friends—and we could, too. .
—Catherine Santich ALAMO, CA

This family-friendly space allows the kids to help themselves at the lowered beverage basin and has an umbrella hole in the countertop.

’’

on the upper level allows guests to look down over the barbecue area and still be part of the party. I love how everything is in close proximity—the fridge, sink and grill are all at my fingertips. The grill is tapped into the natural gas of the house, so we never worry about running out of propane. Plus, there’s room to store the pool toys under the sink. We’re active, outdoor people, so we use the kitchen daily and barbecue at least once a week. Our hard work really paid off, and we’re thrilled!

MORE!

EXTRA!
See Catherine’s best grilled rib recipe and a video tour of her kitchen at tasteofhome.com/ catherine

DO YOU LOVE YOUR KITCHEN? Tell us all about your functional, fantastic space. Include photos of the kitchen and your family. Send to editors@tastofhome. com. If we feature your kitchen in the magazine, you’ll earn $250.

CATHERINE’S TIP>> If you have a smaller yard, there’s no reason you can’t have an outdoor kitchen, too. Maximize your space by installing a smaller sink and fridge. Don’t underestimate the importance of storage space, and don’t sacrifice counter space; you’ll need it!
AUGUST/SEPTEMBER 2009

tasteofhome.com_19

ISSUE

OPEN HOUSE

potluck
Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

$ HORTCUTS

‘‘
MORE!

oven fresh
—Fawna Eastman // EVANSTON, WY

blueberry-rhubarb crumble
PREP: 15 MIN. BAKE: 45 MIN. + COOLING YIELD: 12 SERVINGS

The first time I made this cobbler, everyone loved it. Now, I have to bring it to every family gathering! SHORTCUT >> Don’t have time to make the biscuits from scratch? Substitute refrigerated biscuits and sprinkle with the cinnamon-walnut mixture, says Fawna.
cinnamon biscuit peach cobbler
PREP: 30 MIN. BAKE: 20 MIN. YIELD: 12 SERVINGS

Nancy Sousley // LAFAYETTE, IN
“Sometimes, I drizzle flavored coffee creamer on top of the crumble instead of using whipped cream.”

’’

3/4 tsp. grated lemon peel 1 cup water 9 cups sliced peeled peaches Combine flour, 1 Tbsp. brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter. Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jellyroll style. Seal dough; set aside. In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.

6 cups fresh or frozen unsweetened blueberries 4 cups diced fresh or frozen rhubarb 1 cup sugar 1/4 cup all-purpose flour
TOPPING:

Fawna Eastman // EVANSTON, WY

CROWDPLEASERS
Search our huge collection of potluck recipes at tasteofhome.com/ potluck

1-1/2 cups all-purpose flour 1 Tbsp. plus 1/3 cup packed brown sugar, divided 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 6 Tbsp. cold butter 1/2 cup milk 2 Tbsp. butter, melted 3/4 cup chopped walnuts 3/4 tsp. ground cinnamon
FILLING:

1 cup quick-cooking oats 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/2 cup cold butter Whipped cream, optional Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish. For topping, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

1 cup packed brown sugar 2 Tbsp. cornstarch
AUGUST/SEPTEMBER 2009

20_tasteofhome.com

Our Pure olive oil makes grilling simply

sensational.

e J.M. /® Th © /T M

e Smuck

any r Comp

i is cooking
Crisco Olive Oil No-Stick Cooking Spray 3 tbsp. Crisco® Pure Olive Oil 1 (11-inch) prepared pizza crust 2 tsp. minced garlic 1 (8 oz.) pkg. shredded four-cheese blend 1 (6 oz.) jar marinated artichoke hearts, drained and halved 2 to 3 baby portobello mushrooms, sliced 1 small red onion, cut into 1-inch wedges 12 (1/4-inch wide) red bell pepper strips 12 black olives, oil cured, pitted and halved 1 tsp. fresh chopped herbs to taste Directions 1. Spray cookie sheet with no-stick cooking spray. Combine Crisco Pure Olive Oil and minced garlic and brush onto both sides of pizza. 2. Place onto hot grill for 1 to 2 minutes. Turn over and repeat. Remove to cookie sheet. 3. Sprinkle cheese evenly over crust and arrange vegetables and olives on top. 4. Place crust back on grill. Close cover and cook 4 to 6 minutes, or until crust is browned and cheese is melted. 5. Remove and sprinkle with chopped herbs.

M f il More family recipes at Crisco.com i

Crisco® Grilled Vegetable Pizza

Prep time: 25 minutes Cook time: 10 minutes Yield: 6–8 servings

ISSUE

OPEN HOUSE

appetizers & snacks
sour cream cheese puffs
PREP: 30 MIN. BAKE: 15 MIN. YIELD: 40 APPETIZERS

$ HORTCUTS

Annie Darling // MINNEAPOLIS, MN
“I make these pretty little puffs for all occasions—from a football party to a wedding rehearsal dinner.”

1 pkg. (8 oz.) cream cheese, softened 1 cup sour cream 1/3 cup finely chopped sweet red pepper 1/4 cup finely chopped onion 2 tsp. lemon juice 3/4 tsp. dill weed 1/4 tsp. pepper 2 tubes (12 oz. each) refrigerated buttermilk biscuits 1/4 cup minced fresh cilantro In a small bowl, beat the cream cheese, sour cream, red pepper,

These buttery knots can be made ahead of time and reheated when needed.
—Jane Paschke // DULUTH, MN

on a roll
parmesan knots
PREP/TOTAL TIME: 15 MIN. YIELD: 2-1/2 DOZEN

Jane Paschke // DULUTH, MN

MORE!

For more easy appetizer ideas, visit tasteofhome.com/ appetizers

1 tube (12 oz.) refrigerated buttermilk biscuits 1/4 cup canola oil 3 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried parsley flakes

Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

onion, lemon juice, dill and pepper until blended. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

SHORTCUT >> Start with refrigerated biscuit dough to make great appetizers for parties.

22_tasteofhome.com

AUGUST/SEPTEMBER 2009

E A SY M E A L S O LU T I O N S F R O M O U R R E A D E R S & T H E TO H T E S T K I TC H E N

COOK SMART

TRY MIXING MAYO WITH…

Chutney and fresh thyme

Chopped pickled jalapenos and fresh cilantro

Pesto and fresh chopped basil and/or chopped almonds

Red pepper flakes, paprika, chili powder and ground cumin

Chunky salsa

Q
Pat Schmeling
TOH FOOD EDITOR

I bought a huge jar of mayonnaise and can’t seem to use it up. How long will the jar keep in the refrigerator? Any ideas for using up the mayo? —Linda King // DUNWOODY, GA

Commercially produced mayonnaise keeps well after opening for 2 to 6 months in the refrigerator. Be sure to check the “best used by” date on the jar. Why not use some of it to make flavored mayonnaise? By stirring a few ingredients into store-bought mayo or combining them in a food processor, it’s easy to create a gourmet spread or distinctive salad dressing. You can also use flavored mayo in tartar sauce, remoulade sauce, deviled eggs, potato salad or crab cakes.

For more expert advice from our Test Kitchen, visit tasteofhome.com/plus

ISSUE

COOK SMART

healthy choices

$ HORTCUTS

super sammies
Lighten up with these tasty sandwiches (they’re super-speedy, too!)
pastrami deli wraps
PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

Nila Grahl // GURNEE, IL

MORE!

SLIM PICKIN’S
For some healthy side dishes to go along with these sandwiches, visit tastofhome.com/ plus

“I sometimes add horseradish when I make this wonderful wrap for my husband. It packs well, too, when you need to brown-bag it.”

1/4 cup reduced-fat spreadable cream cheese 1/4 cup coarsely chopped roasted sweet red pepper 4 spinach tortillas (8 in.) 4 lettuce leaves 4 slices deli pastrami 4 slices reduced-fat provolone cheese 1/4 cup thinly sliced red onion 1 small sweet red pepper, julienned 1/2 cup chopped cucumber Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks.
Nutrition Facts: 1 wrap equals 271 calories, 10 g fat (4 g saturated fat), 29 mg cholesterol, 697 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

cashew turkey salad sandwiches
PREP/TOTAL TIME: 15 MIN. YIELD: 4 SERVINGS

Mary Wilhelm // SPARTA, WI
One bite and you’ll be hooked on this sweet and savory sandwich. It’s protein-packed, so you can feel good while you munch!

1-1/2 cups cubed cooked turkey breast 1/4 cup thinly sliced celery 2 Tbsp. chopped dried apricots 2 Tbsp. chopped unsalted cashews 1 green onion, chopped 1/4 cup reduced-fat mayonnaise 2 Tbsp. reduced-fat plain yogurt 1/4 tsp. salt 1/4 tsp. pepper 4 lettuce leaves 8 slices pumpernickel bread In a small bowl, combine the turkey, celery, apricots, cashews and onion. Combine the mayonnaise, yogurt, salt and pepper; add to turkey mixture and stir to coat. Place a lettuce leaf on half of the bread slices; top each with 1/2 cup turkey salad and remaining bread.
Nutrition Facts: 1 sandwich equals 298 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 664 mg sodium, 32 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1-1/2 fat.

24_tasteofhome.com

AUGUST/SEPTEMBER 2009

Nothing les than 100% That ’s our promi e .

Every slice of Nature’ Pri e® Bread is baked the way nature intende . 100% natural.

Never any art i icial flavors.
No tran fats .
Just the purest , mo t del i cious ingredients nature ha to of er. And all our breads are made without high fructose corn syrup. hat’s our promise. That ’ our pri e . ™

©2009 IBC

Nothing less than 100%™ thing thi

ISSUE

COOK SMART

party of two

$ HORTCUTS

eggs with style
spanish-style brunch wraps
PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS

Roxanne Chan // ALBANY, CA
Made with a tapenade (a traditional Spanish spread) or a bruschetta topping, this meatless wrap is a vibrant blend of tastes, colors and textures.

These hearty recipes are so satisfying— why reserve them for breakfast?
omelet croissants
PREP/TOTAL TIME: 30 MIN. YIELD: 2 SERVINGS

In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops. Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

3 eggs 1 Tbsp. shredded Manchego cheese 2 tsp. minced fresh oregano or 1/2 tsp. dried oregano 1/4 tsp. pepper 1 Tbsp. chopped green onion 1 Tbsp. chopped roasted sweet red pepper 1-1/2 tsp. olive oil 2 sun-dried tomato tortillas (10 in.), warmed 1/4 cup tapenade or ripe olive bruschetta topping
TOPPING:

<< Edna Coburn // TUCSON, AZ
“Bacon and eggs never tasted so good.”

PRIZE RECIPES
Taste of Home Cooking for 2 Contest-Winning Recipes offers 100 scrumptious dishes, all on handy cards. It’s available wherever magazines are sold.

3 eggs 1 Tbsp. water 1 tsp. chicken bouillon granules 1 green onion, finely chopped 2 Tbsp. finely chopped sweet red pepper 1/4 tsp. lemon-pepper seasoning 1/2 tsp. butter 2 croissants, split 4-1/2 tsp. ranch salad dressing 4 slices Canadian bacon 4 slices Muenster cheese 1/2 cup fresh arugula 4 thin slices tomato
AUGUST/SEPTEMBER 2009

1-1/2 tsp. minced fresh parsley 1-1/2 tsp. lemon juice 1-1/2 tsp. olive oil 1 garlic clove, minced 1/2 tsp. capers, drained In a small bowl, whisk eggs, cheese, oregano and pepper; set aside. In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set. Spread tortillas with tapenade. Spoon egg mixture off-center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve at once.
TOH FIELD EDITOR

26_tasteofhome.com

© 2009 Kraft Foods

We go to great lengths to bring you America’s best bacon.
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.

For the love of bacon.

ISSUE

COOK SMART

quick fix

$ HORTCUTS

dinner in minutes
No time to make tonight’s meal? Try one of these tasty dishes—all ready in 25 minutes or less!
garlic lemon shrimp
PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

<< Athena M. Russell // FLORENCE, SC
“You’ll be amazed that you can make this elegant pasta dish so quickly. Serve with crusty bread to soak up all of the luscious, garlicky sauce.”

1 Tbsp. lemon juice 1 tsp. ground cumin 1/4 tsp. salt 2 Tbsp. minced fresh parsley Hot cooked pasta or rice In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.

1 lb. uncooked large shrimp, peeled and deveined 2 Tbsp. olive oil 3 garlic cloves, sliced

MORE!

FAST FIXES
For more speedy dinner options, on the table in 30 minutes or less, visit www.tasteofhome. com/30

28_tasteofhome.com

AUGUST/SEPTEMBER 2009

taos steak
PREP/TOTAL TIME: 25 MIN. YIELD: 6 SERVINGS

grilled salmon with garlic mayo
PREP/TOTAL TIME: 15 MIN. YIELD: 4 SERVINGS

Lorna Byrd

COLORADO SPRINGS, CO

Donna Noel // GRAY, ME
“I’ve shared this with people from Maine to California. Lemon juice and yogurt give the mayo a nice tang.”

creamy pasta with bacon
PREP/TOTAL TIME: 20 MIN. YIELD: 6 SERVINGS

“My husband had a steak at a Taos, NM restaurant that inspired me to create this one.”

Kim Uhrich // CABOT, AR

1 pkg. (9 oz.) refrigerated linguine 1 medium onion, chopped 1 Tbsp. canola oil 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1-1/2 cups heavy whipping cream 3 eggs, beaten 8 cooked bacon strips, chopped 1/2 cup grated Parmesan cheese Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

‘‘ ’’

My son loves bacon, so this dish is a hit with him. Add leftover chicken to turn it into a hearty main dish.

1-1/2 tsp. paprika 1 tsp. fennel seeds 1/2 tsp. whole peppercorns 1/4 tsp. white pepper 1/8 tsp. cayenne pepper 1 beef top sirloin steak (1 in. thick and 1-1/2 lbs.) 6 slices Havarti cheese 1/3 cup green chili salsa In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes a fine powder. Rub over both sides of steak.

3 Tbsp. plus 1 tsp. olive oil, divided 1/2 tsp. dried rosemary, crushed 4 salmon fillets (6 oz. each) 8 garlic cloves, peeled 1 Tbsp. lemon juice 3/4 cup mayonnaise 2 Tbsp. plain yogurt 1 Tbsp. Dijon mustard Coat grill rack with cooking spray before starting the grill. Combine 3 Tbsp. oil and rosemary; brush over salmon. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, in a small microwavesafe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

Grill, covered, over medium heat for 8-11 minutes on each side or —Kim Uhrich until meat reaches desired doneCABOT, AR ness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with cheese; cover and grill for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Top with salsa.

TEST KITCHEN TIP:

Grill salmon fillets skin side down; there’s no need to flip them. The cooked fillets can be lifted easily from the grill with a spatula. The skin will peel right off.
—CHRISTINE RUKAVENA // TOH TEST KITCHEN
AUGUST/SEPTEMBER 2009

tasteofhome.com_29

Great RECIPES * Superior QUALITY * Best VALUE A A

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Enjoy…
• 1,395 Delicious Recipes for All Your Cooking Needs • 1,387 Full-Color Photos

Featuring Awe-Inspiring Stories and Recipes!

OVER

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• 82 All-Time Favorite Recipes Prepared Four Ways… Classic - Traditional family-favorites Time Saver - Quick, no-fuss dishes Light - Trims the calories and fat Serves 2 - Perfect for couples • Budget-Friendly Ingredients • 300+ Proven Tips • Nutrition Facts

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Visit us at tasteofhome.com

COOK SMART

kids in the kitchen

‘‘

boat fullof fun
I like to make Basil Boats because it’s so much fun.
—Caroline Elswick // MYRTLE BEACH, SC
Strolling through her grandparents’ garden last summer, Caroline Elswick, 7, was inspired by the abundant crop of leafy fresh basil and ripe red tomatoes. Having seen her grandpa use homegrown herbs in his cooking, Caroline thought it might taste good to put the basil and tomatoes together. “And later, I thought about adding carrots and cheese,” says Caroline, who lives in Myrtle Beach, SC. “My grandparents really liked the Basil Boats,” she says. “They were having a big party and asked me to make 20 of them.” Her fun appetizers were gone in no time, so Caroline knew that the very first recipe she invented was a hit! Now she lists cooking as one of her favorite hobbies. “I like it because you can get a little dirty!”

’’

caroline’s basil boats
PREP/TOTAL TIME: 15 MIN. YIELD: 8 SERVINGS

8 large fresh basil leaves 1/2 cup finely chopped tomato 1/2 cup finely chopped carrot 3 Tbsp. shredded part-skim mozzarella cheese 4 tsp. shredded Parmesan cheese 3 Tbsp. Italian salad dressing

Place basil leaves on a serving plate. Combine the tomato, carrot and mozzarella cheese; spoon into basil leaves. Sprinkle with Parmesan cheese; drizzle with dressing.
Nutrition Facts: 1 filled basil leaf equals 36 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 127 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

MINI CHEFS! >> Send pictures of your kids in the kitchen and the recipes you make together to editors@tasteofhome.com. Please remember to put “Kids in the Kitchen” in the subject line.
MORE!

CRAYON READY!
Download a new coloring book page at tasteofhome. com/kids

Meredith Gifford, 2
NEWBERG, OR

TJ Fossmeyer, 4
HUNTLEY, IL

Marissa Bratz, 6
WHITELAW, WI

Nate Nurnberger, 6
DECATUR, IL
AUGUST/SEPTEMBER 2009

tasteofhome.com_31

ISSUE

COOK SMART

tips from a pro

$ HORTCUTS

lattice lesson
Let TOH Recipe Editor Mary King’s lattice how-to turn you into a pie-making pro

‘‘

1

2

cherry-berry pie
PREP: 30 MIN. BAKE: 45 MIN. + COOLING YIELD: 8 SERVINGS

Folding back dough strips makes it easy to weave the pattern.

Cathi Henke // WAUWATOSA, WI
“The red and blue fruit peeking through the lattice crust makes this dessert a great presentation for summer celebrations.”

—Mary King

TOH TEST KITCHEN

’’

1. Line bottom of a 9-in. pie plate with
half the pastry for a double-crust pie and add filling. Roll remaining dough into an 11-in. circle. Cut 1-in.-wide strips using a knife or pizza cutter. Lay half the strips across the pie, about 1 in. apart.

2. Fold back every other strip about halfway. Lay a strip of dough across center of pie at a right angle to the other strips. Unfold strips over the center strip.

3

place second cross strip in place. Continue to add strips until pie is covered with lattice.

3. Fold back the alternate strips;

4

2 cups fresh tart cherries, pitted 2 cups fresh blueberries 1 cup chopped fresh strawberries 3/4 cup sugar 3 Tbsp. cornstarch 2 tsp. lemon juice 1/2 tsp. almond extract Dash salt 1 pkg. (15 oz.) refrigerated pie pastry 2 Tbsp. butter 1 egg 1 Tbsp. water In a large bowl, combine the first eight ingredients. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top. Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

4. Trim all but 1 in. of overlapping
dough; fold edges under bottom crust. Pinch dough around edge of pie to form a decorative edge.

32_tasteofhome.com

AUGUST/SEPTEMBER 2009

This father-daughter dance isn’t a piece of cake if you have

Diabetic Nerve Pain.

Move towards relief with
Nerves damaged Lyrica is believed by diabetes can to help calm the send too many damaged nerves – signals that reducing the signals cause pain.* and the pain.

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 an important moment can become a wonderful memory. Ask your doctor if Lyrica can help you.

*Diagram is illustrative of diabetic nerve pain. † Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.

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 any trouble breathing or that affects your skin. Lyrica may cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or worsening depression, suicidal thoughts or actions, or unusual changes in mood or behavior. Lyrica may cause swelling of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight gain, trouble concentrating, dry mouth, and feeling “high.” Also, tell your doctor right away about muscle pain along with feeling sick and feverish, or any changes in your eyesight including blurry vision or any skin sores if you have diabetes. 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 drink alcohol while taking Lyrica. You may have more dizziness and sleepiness if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. 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. © 2009 Pfizer Inc. All rights reserved. PBP00371A Visit www.FDA.gov/medwatch or call 1-800-FDA-1088.

IMPORTANT FACTS
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
LYRICA may cause serious, even life threatening, allergic reactions.
Stop taking LYRICA and call your doctor right away if you have any signs of a serious allergic reaction: • Swelling of your face, mouth, lips, gums, tongue or neck • Have any trouble breathing • Rash, hives (raised bumps) or blisters

(LEER-i-kah)

BEFORE® STARTING LYRICA, continued ®

Like other antiepileptic drugs, LYRICA may cause suicidal thoughts or actions in a very small number of people, about 1 in 500.
Call your doctor right away if you have any symptoms, especially if they are new, worse or worry you, including: • New or worsening depression • Suicidal thoughts or actions • Unusual changes in mood or behavior Do not stop LYRICA without first talking with your doctor.

• Avandia (rosiglitazone)*, Avandamet (rosiglitazone and metformin)* or Actos® (pioglitazone)** for diabetes. You may have a higher chance of weight gain or swelling of your hands or feet. • Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness. • Any medicines that make you sleepy

POSSIBLE SIDE EFFECTS OF LYRICA
LYRICA may cause serious side effects, including:
• See “Important Safety Information About LYRICA.” • Muscle problems, pain, soreness or weakness along with feeling sick and fever • Eyesight problems including blurry vision • Weight gain. Weight gain may affect control of diabetes and can be serious for people with heart problems. • Feeling “high” If you have any of these symptoms, tell your doctor right away.

LYRICA may cause swelling of your hands, legs and feet.
This swelling can be a serious problem with people with heart problems.

LYRICA may cause dizziness or sleepiness.
Do not drive a car, work with machines, or do other dangerous things until you know how LYRICA affects you. Ask your doctor when it is okay to do these things.

The most common side effects of LYRICA are:
• Dizziness • Trouble concentrating • Blurry vision • Swelling of hands and feet • Weight gain • Dry mouth • Sleepiness 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.

ABOUT LYRICA
LYRICA is a prescription medicine used in adults 18 years and older to treat:
• Pain from damaged nerves that happens with diabetes or that follows healing of shingles • Partial seizures when taken together with other seizure medicines • Fibromyalgia (pain all over your body)

Who should NOT take LYRICA:
• Anyone who is allergic to anything in LYRICA

HOW TO TAKE LYRICA
Do:
• Take LYRICA exactly as your doctor tells you. Your doctor will tell you how much to take and when to take it. Take LYRICA at the same times each day. • Take LYRICA with or without food.

BEFORE STARTING LYRICA
Tell your doctor about all your medical conditions, including if you: • Have had depression, mood problems or suicidal thoughts or behavior • 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 prescription medicines, street drugs or alcohol in the past • Have ever had swelling of your face, mouth, tongue, lips, gums, neck, or throat (angioedema) • Plan to father a child. It is not known if problems seen in animal studies can happen in humans. • Are pregnant, plan to become pregnant or are breastfeeding. It is not known if LYRICA will 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-thecounter medicines, vitamins, and herbal supplements. LYRICA and other medicines may affect each other causing side effects. Especially tell your doctor if you take: • Angiotensin converting enzyme (ACE) inhibitors. You may have a higher chance for swelling and hives.

Don’t:
• Drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. • Drink alcohol or use other medicines that make you sleepy while taking LYRICA. • Change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. • 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 1-866-459-7422 (1-866-4LYRICA).
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 *Avandia and Avandamet are registered trademarks of GlaxoSmithKline. Rx only a registered Industries, Ltd., and ©2009 Pfizer Inc. All rights reserved. Printed in the USA. ** Actos isunder licensetrademark of Takeda ChemicalsAmerica, Inc., and is used by Takeda Pharmaceuticals of Version April 2009 Eli Lilly and Co.

COOK SMART

menu savers
lemon chicken tortellini
PREP: 15 MIN. COOK: 25 MIN. YIELD: 6 SERVINGS

Lorraine Caland // THUNDER BAY, ON

$

1.64*

“I like to keep leftover chicken on hand in the freezer to make this.”

pennywise pasta
Time-saving frozen pasta is a shortcut worth considering, even on a tight budget
gnocchi alfredo
Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir $ for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm. Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

1 pkg. (19 oz.) frozen cheese tortellini 1 lb. boneless skinless chicken breasts, cut into 1-in. pieces 2 Tbsp. butter 1/2 small sweet red pepper, julienned 2 garlic cloves, minced 3 cups reduced-sodium chicken broth, divided 1/3 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. grated lemon peel 1/2 tsp. hot pepper sauce, optional 1 pkg. (6 oz.) fresh baby spinach 6 Tbsp. shredded Parmesan cheese Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil. Combine flour, salt, pepper and

Frozen gnocchi gives you a head start on this flavorful dish. Even with that convenience, the cost is reasonable.
—JESSICA SILVA EAST BERLIN, CT

PREP/TOTAL TIME: 20 MIN. YIELD: 5 SERVINGS

Jessica Silva // EAST BERLIN, CT

2.85*

2 lbs. frozen potato gnocchi 3 Tbsp. butter, divided 1 Tbsp. plus 1-1/2 tsp. all-purpose flour 1-1/2 cups milk 1/2 cup grated Parmesan cheese Dash ground nutmeg 1/2 lb. sliced baby portobello mushrooms Minced fresh parsley, optional

remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, lemon peel and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

*

costs are per serving

AUGUST/SEPTEMBER 2009

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COOK SMART

eat, shrink & be merry

BY JANET & GRETA PODLESKI

ooh-la-la-sagna!
Our takes on this classic cut time and calories
The ultimate, crowd-pleasing comfort food, lasagna is loved by just about everyone! But making lasagna takes time and effort, and can be tough on the waistline when loaded with fatty meats and cheeses. These superdelicious lasagnas use time-saving shortcuts to simplify the cooking process and, even though they’re packed with flavor, they won’t pack on the pounds!

roasted chicken lasagna with ricotta and spinach
PREP: 40 MIN. BAKE: 45 MIN. + STANDING YIELD: MAKES 8 SERVINGS

Using a store-bought, fully cooked rotisserie chicken and jarred pasta sauce helps speed up what’s traditionally a time-consuming, labor-intensive recipe.

1 cup light (5%) ricotta cheese 1 cup low-fat (1%) cottage cheese 1/2 pkg. (5 oz.) frozen spinach, thawed, squeezed dry and chopped

1 egg 1/2 tsp. dried oregano 1/8 tsp. freshly ground black pepper 12 uncooked whole wheat lasagna noodles 1 small fully cooked rotisserie chicken 4 cups chunky vegetable pasta sauce 1 cup crumbled light feta cheese (4 oz.) 1-1/2 cups packed shredded light mozzarella cheese (6 oz.) 1/4 cup chopped black olives 2 Tbsp. chopped fresh parsley (optional)

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3-1/2 cups chicken. Set aside. Spray a 9-in. x 13-in. baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella and olives. Sprinkle parsley over top. Cover loosely with foil and bake at 375°F for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
PER SERVING: 444 calories, 13.5 g total fat (6 g saturated fat), 40 g protein, 40 g carbohydrate, 6.6 g fiber, 105 mg cholesterol, 847 mg sodium

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RETURN TO SLENDER!
Think you’re a dietary saint because you’ve been drizzling fat-free dressing on your salad? We hate to put a crimp in your halo, but the latest research shows that “no fat” might be no good—and we’re not talkin’ flavor, either. Nope, we’re talkin’ vitamins, minerals and nutrients, and how your body absorbs them from the foods you eat. Turns out that some of the healthy stuff in vegetables, like beta-carotene, lycopene and even calcium, can only be absorbed in the presence of fat. That doesn’t mean you should soak your salad with vats of full-fat dressing or saute veggies in gobs of butter. It’s all about balance and moderation. To get the most nutritional bang for your buck, top your naked salad with reduced-fat dressing or add some olive oil, a sprinkling of nuts, some reduced-fat cheese or sliced avocado. If you wanna dress for success, a little fat’ll do ya!

POP QUIZINE
The ancient Egyptians recommended a concoction of half an onion mixed with beer foam as a method of... a. Warding off death b. Repelling insects c. Neutralizing bad breath d. Preventing a mummy’s hair from turning gray S.O.S. pads, the pre-soaped scrubbers used to clean pots, were invented in 1917. S.O.S. stands for... a. Soapy Oven Scrapers b. Suds or Salmonella c. Stinky Odor Stoppers d. Save Our Saucepans

mexican lasagna with chicken, corn & black beans
PREP: 35 MIN. BAKE: 45 MIN. + STANDING YIELD: MAKES 8 SERVINGS

Using whole-wheat tortillas in place of lasagna noodles means no boiling, no fuss, no muss! And instead of making a tomato sauce from scratch, we’ve cut prep time by combining jarred pasta sauce with salsa and cilantro, which makes this layered casserole super-Mexy!

1-1/2 lbs. extra-lean ground chicken (see tip below) 1 cup each diced red onions and diced green bell pepper 2 tsp. minced garlic 1 cup canned black beans, drained and rinsed 1 cup diced tomatoes 1/2 cup frozen or canned corn 1-1/2 tsp. chili powder 1 tsp. ground cumin 2 cups of your favorite tomato pasta sauce 1 cup medium salsa 1/4 tsp. freshly ground black pepper 2 Tbsp. minced fresh cilantro 4 large or 8 small whole wheat flour tortillas 1-1/2 cups packed shredded light old (sharp) cheddar cheese (6 oz.) 1 cup light (3% or 5%) sour cream 1/4 cup chopped green onions Preheat oven to 375°F. Spray a 9-in. x 13-in. casserole dish with cooking spray and set aside. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as it’s cooking.

Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onions.
PER SERVING: 319 calories, 7.9 g total fat (3.7 g saturated fat), 31 g protein, 30 g carbohydrate, 5.5 g fiber, 73 mg cholesterol, 749 mg sodium.

HANDY TIP

If you prefer, you can substitute extra-lean ground beef for the ground chicken, and Monterey Jack cheese for the cheddar.

They say figures don’t lie, but girdles sure condense the truth!

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.

ANSWERS: A) APPARENTLY, ITS EFFECTIVENESS WASN’T VERY IMPRESSIVE, AS RESEARCH INDICATES THAT ALL ANCIENT EGYPTIANS ARE, IN FACT, DEAD; D) ED COX OF SAN FRANCISCO CREATED S.O.S. PADS DURING THE FIRST WORLD WAR.

AUGUST/SEPTEMBER 2009

tasteofhome.com_37

COOK SMART

cooking school
sour cream peach pecan pie

‘‘ ’’
MORE!

PREP: 30 MIN. BAKE: 45 MIN. + COOLING YIELD: 8 SERVINGS

This was the first contest I’ve ever entered, and it was a wonderful experience!

Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract
TOPPING:

—Sherrell Dikes

HOLIDAY ISLAND, AR

1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.

a slice of heaven
Arkansas baker wins $2,500 in

Great American Pie Show
hat do people say about Sherrell Dikes’ Sour Cream Peach Pecan Pie? “Usually they ask, ‘Can I have more?’ ” Sherrell says. Her luscious recipe recently took First Place in the Great American Pie Show, sponsored by Taste of Home and the Branson (MO)/ Lake Area Chamber of Commerce. Results were announced during the Taste of Home Cooking School, held in Branson in conjunction with the contest. “When our delicious Southern peaches were in season, a friend asked me to make a peach pie,” recalls Sherrell, from Holiday Island, AR. “I didn’t have a favorite recipe, so I looked over a few and decided to doctor up the basic.” It was good medicine! A panel of judges, headed by the Today show’s Al Roker, voted Sherrell’s recipe the best from among more

W

than 1,000 entered in the contest. Sherrell and 11 other semifinalists traveled to Branson to prepare their pies for the judges. “My husband, Jim, and our two teenage sons were good guinea pigs while I practiced trying to make my pie perfect for the show,” Sherrell says. “I’m a big fan of Taste of Home and thrilled that my recipe is in the magazine!”

PIECE OF PIE You’ll find all 12 semifinalist recipes at tasteofhome.com/ pieshow

Winner Sherrell Dikes (in red apron) is congratulated by TOH Food Director Diane Werner (left), Cooking School Director Sandy Bloom and Al Roker.

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AUGUST/SEPTEMBER 2009

CONTEST

5 ingredient

high five!
YOU COULD BE NEXT!
TURN THE PAGE TO ENTER OUR NEXT RECIPE CONTEST >>

What can you make with just five ingredients? Fabulous dishes, that’s what! From appetizers and entrees to desserts and drinks, this issue’s contest winners show that “taking five” translates to delicious eating!

THE WINNERS ARE…
GRAND PRIZE—$500 Tanya Reid // WINSTON-SALEM, NC

2ND PLACE—$300
Carole Resnick //
CLEVELAND, OH

3RD PLACE—$150
Donna Lamano //
OLATHE, KS

}

CONTEST WINNER

OUR NEXT CONTEST!
CHOICE CHICKEN
Chicken is the little black dress of the culinary world. You can dress it up or dress it down, and everyone loves it. So what do you do with this popular supper standby? We’d love to see what you’ve got for our next contest—Chicken Champs! So don’t be a chicken. Enter now, and you could win $500 for 1st place, $300 for 2nd or $150 for 3rd. Nine runners-up will receive the latest Contest Winning Annual Recipes cookbook.

ENTER

‘‘

blue-ribbon ribs
There is nothing like a good barbecue sauce, especially when you make it in January!
—Tanya Reid // WINSTON-SALEM, NC
Tanya Reid spends her days doing research and experiments in a lab. When she’s in her kitchen, she does the same thing. “I spend a lot of time searching cookbooks, magazines and Web sites for something new to spark my interest,” says Tanya, a medical researcher from WinstonSalem, NC. If she can’t find the perfect recipe, she makes her own. Take Tanya’s baby back ribs. The first time she made them, she looked for tips on cooking ribs. “Then, I did what every good cook does, I made a barbecue sauce with what I had on hand.” The result was “Secret’s in the Sauce” BBQ Ribs. Says Tanya, “You’d never guess those few ingredients would taste so good together.” Our judges agreed, awarding her lip-smacking recipe the Grand Prize in our “5-Ingredient” contest. “It’s simple, fast, delicious and feeds a bunch. Did I mention versatile? You can use the sauce a million ways,” she adds. Tanya didn’t get excited about cooking until she met her husband, Greg. “As I learned how ingredients work together, being in the kitchen became one of my favorite pastimes. I cook as often as I can for Greg and our daughter, Sophie, 2-1/2.” Tanya says her specialty is desserts, but it’s her ribs that everyone will be asking for now!

’’

TANYA’S TIP

“Serve plenty of bread to soak up the tasty sauce left on your plate.”

HERE’S WHAT WE’RE LOOKING FOR:
Mouthwatering main dishes featuring whole chickens, chicken breasts, legs, thighs, wings or ground chicken Mexican, Asian, Italian and other enticing ethnic options Classics like chicken salad, fried chicken, chicken noodle soup and other traditional favorites And don’t forget savory appetizers and sandwiches

ENTRY DEADLINE IS

October 16, 2009
Winners will be announced in the June/July 2010 issue.

YOU COULD WIN $500!
Visit tasteofhome.com/ recipecontests today to enter!

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AUGUST/SEPTEMBER 2009

“secret’s in the sauce” bbq ribs
Tanya Reid
WINSTON-SALEM, NC

grilled shrimp with apricot sauce
Carole Resnick
CLEVELAND, OH

A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum!

Succulent, bacon-wrapped shrimp get an extra flavor burst from the chunky, sweet-hot sauce. Served on skewers, they make a tasty addition to a summer meal.

grand prize

2nd prize

turtle praline tart
Kathy Specht
CAMBRIA, CA

chipotle sweet potatoes
Kim Jones
MOUNT JULIET, TN

“This rich dessert is my own creation, and I’m very proud of it. It’s easy enough to make for everyday but special enough to serve guests or take to a potluck.”

Tired of the same old sweet potato recipe? Try this spicy-sweet side. It’s a great way to add this nutritious veggie to your diet any time of year.

3rd prize

runner up

GR ILLED S HR IMP W ITH APRICOT SAU CE

“S ECR ET ’ S IN T HE SAUCE ” BBQ RIBS

PREP/TOTAL TIME: 30 MIN. YIELD: 4 SKEWERS (2/3 CUP SAUCE)

PREP: 10 MIN. COOK: 6 HOURS YIELD: 5 SERVINGS

1/2 cup apricot preserves 2 Tbsp. apricot nectar 1/4 tsp. ground chipotle powder

//

12 uncooked large shrimp, peeled and deveined 6 slices Canadian bacon, halved

2 racks pork baby back ribs (about 4-1/2 lbs.) 1-1/2 tsp. pepper 2-1/2 cups barbecue sauce

3/4 cup cherry preserves 1 Tbsp. Dijon mustard 1 garlic clove, minced

In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving. Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

//

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

tasteofhome.com
CHIPOTLE SW EET POTATOES TURTLE PR ALIN E TART

tasteofhome.com

PREP: 15 MIN. BAKE: 25 MIN. YIELD: 8 SERVINGS

PREP: 35 MIN. + CHILLING YIELD: 16 SERVINGS

3 large sweet potatoes (about 2-1/2 lbs.), peeled and cut into 1/2-in. cubes 1 cup balsamic vinaigrette, divided 1/4 tsp. salt

1/4 tsp. pepper 1/3 cup minced fresh cilantro 3 Tbsp. honey 2 chipotle peppers in adobo sauce, minced

1 refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided

3-1/2 cups pecan halves 1/2 cup semisweet chocolate chips

//

//

Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl. In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat.
Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

On a lightly floured surface, unroll pastry. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. In a small microwave-safe bowl, melt chips; drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

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AUGUST/SEPTEMBER 2009

tasteofhome.com

glazed pork chops
Sondra Warson
MADRID, IA

sparkling kiwi lemonade
Emily Seidel
AINSWORTH, NE

“I’ve served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. The recipe is easy to double or even triple to feed a crowd.”

Keep some kiwi ice cubes in the freezer so they’re ready whenever you crave a tall glass of this dressed-up summertime favorite.

runner up

runner up

chicken with rosemary butter sauce
Connie McDowell
GREENWOOD, DE

chicken enchilada bake
Melanie Burns
PUEBLO WEST, CO

This simply elegant entree requires a minimum of effort but will win you kudos from your family or guests. You’ll love the mellow sauce!

Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food!

runner up

runner up

SPARK LING K IWI LEMONAD E

PREP: 20 MIN. + FREEZING YIELD: 6 SERVINGS

GLAZED PORK CHOPS

PREP: 10 MIN. + MARINATING YIELD: 4 SERVINGS

GRILL: 10 MIN.

8 medium kiwifruit, peeled, divided 3/4 cup sugar

3/4 cup lemon juice 1 liter carbonated water

2/3 cup apricot preserves 1/2 cup Italian salad dressing

2 Tbsp. Dijon mustard 4 boneless pork loin chops (1 in. thick and 6 oz. each)

//

Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze. Cut remaining kiwi into fourths; place in a food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt. pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving, stir in carbonated water. Serve over kiwi ice cubes.

//

In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.

tasteofhome.com
CHICKEN ENCHILADA BAKE CHICKEN WITH ROS EMARY // BUT TER SAU CE

tasteofhome.com

PREP: 20 MIN. BAKE: 50 MIN. + STANDING YIELD: 10 SERVINGS

PREP/TOTAL TIME: 25 MIN. YIELD: 4 SERVINGS

4-1/2 cups cubed cooked rotisserie chicken 1 can (28 oz.) green enchilada sauce 1-1/4 cups (10 oz.) sour cream

9 corn tortillas (6 in.), cut into 1-1/2-in. pieces 4 cups (16 oz.) shredded Monterey Jack cheese

4 boneless skinless chicken breast halves (4 oz. each) 4 Tbsp. butter, divided 1/2 cup white wine or chicken broth

1/2 cup heavy whipping cream 1 Tbsp. minced fresh rosemary

//

In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

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AUGUST/SEPTEMBER 2009

tasteofhome.com

cider mushroom brisket
Colleen Weston
DENVER, CO

strawberry & wine sorbet
Donna Lamano
OLATHE, KS

Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. It’s quick to prep, and the mouthwatering aroma will linger for hours.

Bright and refreshing, this grown-up treat tastes like you’re biting into a just-picked strawberry. White wine and lemon juice enhance its not-too-sweet flavor.

runner up

runner up

roasted garlic & tomato spread
Tara McDonald
KANSAS CITY, MO

gooey chocolate cookies
Angela Bailey
SAN PIERRE, IN

Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads.

These soft and chewy cookies couldn’t be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix.

runner up

runner up

S TRAW BERRY & WINE // SOR BET

CID ER MUS HROOM BRISK ET

PREP: 20 MIN. + FREEZING YIELD: 1 QUART

PREP: 10 MIN. COOK: 6 HOURS YIELD: 12 SERVINGS

3/4 cup sugar 1/2 cup water 1-1/2 lbs. fresh strawberries, hulled

1 cup white wine 1/2 cup honey 1/4 cup lemon juice

1 fresh beef brisket (6 lbs.) 2 jars (12 oz. each) mushroom gravy 1 cup apple cider or juice

1 envelope onion mushroom soup mix 6 gingersnap cookies, crushed

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool. Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. 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: 2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.

//
Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl, combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender. Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired.
Editor’s Note: This is a fresh beef brisket, not corned beef.

tasteofhome.com
GOOEY CHOCOLATE // COOKIES ROAST ED GARLIC & TOMATO // SPR EAD

tasteofhome.com

PREP: 15 MIN. + CHILLING YIELD: 4-1/2 DOZEN

BAKE: 10 MIN./BATCH

PREP: 45 MIN. + COOLING YIELD: 1-1/2 CUPS

1 pkg. (8 oz.) cream cheese, softened 1/2 cup butter, softened 1 egg

1 tsp. vanilla extract 1 pkg. (18-1/4 oz.) chocolate cake mix

2 whole garlic bulbs 3 tsp. olive oil, divided 3 plum tomatoes, quartered

1 carton (8 oz.) spreadable chive and onion cream cheese 1/4 tsp. Italian seasoning 1/4 tsp. salt

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours. Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

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AUGUST/SEPTEMBER 2009

tasteofhome.com

milk
(please)
Better have it handy—hands will be in the cookie jar often if it’s filled with these reader faves
CHOCOLATE LOVER’S DREAM COOKIES

chocolate lover’s dream cookies
PREP: 15 MIN. BAKE: 15 MIN./BATCH YIELD: 3-1/2 DOZEN

‘‘
MY KIDS’ FAVORITE COOKIES

When my daughter was 15, she won first prize in the cookie division of a local chocolate festival with this recipe.
— Paula Zsiray // LOGAN, UT
PAPA’S SUGAR COOKIES

Paula Zsiray // LOGAN, UT

6 Tbsp. canola oil 1/4 cup butter, softened 3/4 cup packed brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla extract 1-1/4 cups all-purpose flour 1/2 cup baking cocoa 1/4 tsp. baking powder 1 cup vanilla or white chips 1 cup semisweet chocolate chips In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.

’’

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.
EDITOR’S NOTE: This recipe was tested with

my kids’ favorite cookies
PREP: 15 MIN. BAKE: 10 MIN./BATCH YIELD: 5 DOZEN

Hershey’s premier baking pieces.

papa’s sugar cookies
PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: 8 DOZEN

Ardys Smith // PALO ALTO, CA
“Whenever I made these cookies for my sons when they were kids, it was a challenge to keep them away from the kitchen until the cookies cooled.”

Lee Doverspike

NORTH RIDGEVILLE, OH

‘‘

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1-1/2 cups quick-cooking oats 1 cup flaked coconut 5 milk chocolate candy bars (1.55 oz. each)
TOH FIELD EDITOR

1 cup butter, softened 1 cup canola oil 1 cup sugar 1 cup confectioners’ sugar 2 eggs 2 Tbsp. butter flavoring 1 Tbsp. grated orange peel 1 Tbsp. vanilla extract 5-1/2 cups all-purpose flour 1/4 cup ground macadamia nuts 1-1/2 tsp. baking soda 1 tsp. salt

My grandchildren love these crisp sugar cookies.You can dress them up with colorful sprinkles or a fancy cookie cutter.
— Lee Doverspike
NORTH RIDGEVILLE, OH

1 tsp. cream of tartar 1 tsp. ground cinnamon Additional granulated sugar In a large bowl, beat butter, oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in butter flavoring, orange peel and vanilla. Combine flour, nuts, baking soda, salt, cream of tartar and cinnamon; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in additional sugar. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks.

’’

AUGUST/SEPTEMBER 2009

tasteofhome.com_49

CHOCOLATE COCONUT SLICES

COLOSSAL BATCH OF OATMEAL COOKIES

MUNCH A BUNCH!
Satisfy your cookie cravings with 623 scrumptious sweets. From drop cookies and jam-packed sandwiches to fudgy brownies and delicate shortbreads, Taste of Home Cookies has recipes that fit every occasion! This beautiful 384-page collection will be available September 17, wherever books are sold.

colossal batch of oatmeal cookies
PREP: 20 MIN. BAKE: 10 MIN./BATCH YIELD: ABOUT 13-1/2 DOZEN

Lisa Cooper // PARIS, TX
“I divide this dough into thirds and make three types—one with chocolate chips and nuts, one with raisins and one with butterscotch chips.”

‘‘

Every year, I make lots of cookies for friends and family. These little goodies taste just like a Mounds bar.
— Linda Kappelt // LINESVILLE, PA

chocolate coconut slices
PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: ABOUT 3 DOZEN

MORE!

Linda Kappelt // LINESVILLE, PA

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. In another bowl, combine cream cheese and vanilla. Stir in coconut and nuts until blended. Refrigerate for 1 hour. Shape dough into an 8-1/2-in. x 6in. rectangle. Shape filling into an 81/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 1012 minutes or until set. Remove to wire racks.

’’

COOKIES GALORE
For hundreds of additional cookie recipes to satisfy your sweet tooth, visit tasteofhome. com/cookie

6 Tbsp. butter, softened 1 cup confectioners’ sugar 1 egg 2 squares (1 oz. each) unsweetened chocolate, melted and cooled 3 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 tsp. baking soda
FILLING:

2 cups butter, softened 3/4 cup butter-flavored shortening 3-1/4 cups packed brown sugar 1-1/4 cups sugar 5 eggs 2/3 cup buttermilk 4 tsp. vanilla extract 6 cups quick-cooking oats 5-3/4 cups all-purpose flour 1 Tbsp. baking soda 2-1/2 tsp. salt 1 pkg. (10 to 11 oz.) butterscotch chips 1 cup chopped pecans In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

1/3 cup cream cheese, softened 1 tsp. vanilla extract 1 cup flaked coconut 1/2 cup finely chopped pecans

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AUGUST/SEPTEMBER 2009

it’s hip to be

neapolitan krispie bars
PREP: 15 MIN. COOK: 30 MIN. YIELD: 1 DOZEN

SQUARE!

Who knew that mentioning Rice Krispies Treats at a TOH planning meeting would create such commotion? When Associate Food Editor Annie Rundle offered to create custom squares for this issue, the noise level in the room increased tenfold, as we all shouted out childhood memories of these classic snacks. Tasting Annie’s versions was even more fun!

chocolate malt krispie bars
PREP/TOTAL TIME: 25 MIN. YIELD: 2 DOZEN

cherry & almond krispie squares
PREP/TOTAL TIME: 20 MIN. YIELD: 2 DOZEN

4 cups malted milk balls, divided 1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 5 cups Rice Krispies cereal 1 cup malted milk powder, divided 2 cups (12 ounces) semisweet chocolate chips Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan. In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 1 tsp. almond extract 6 cups Rice Krispies cereal 3 cups salted roasted almonds, divided 1-1/2 cups dried cherries, divided In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

‘‘ ’’

These recipes are so easy anyone can make them without a lot of kitchen experience.

1 pkg. (10 oz.) large marshmallows, divided 3 Tbsp. butter, divided 2 cups Cocoa Krispies cereal 1/2 cup miniature semisweet chocolate chips 4 cups Rice Krispies cereal, divided 1/2 cup strawberry preserves 5 drops red food coloring, optional In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11-in. x 7-in. dish.

In a large saucepan, combine a third of the marshmallows and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Re— Annie Rundle move from the heat; stir in 2 cups TOH TEST KITCHEN Rice Krispies. Press into dish over chocolate layer. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over mediumlow heat until melted. Remove from the heat; stir in preserves and food coloring if desired. Stir in remaining cereal. Press into the dish. Cool. Cut into bars.

SHORTCUT >> To save time, microwave the butter and marshmallow mixture.
AUGUST/SEPTEMBER 2009

tasteofhome.com_51

$ HORTCUTS

ISSUE

‘‘

(MAIN EVENT)

The meat is tender, PREP: 35 MIN. COOK: 6 HOURS and the coffee YIELD: 8 SERVINGS (2 CUPS GRAVY) and chili pow- << Jean Collier // HANFORD, CA der give this 6 medium red potatoes, dish so much cut into wedges 6 medium carrots, cut into 1-in. flavor. lengths

coffee-flavored beef roast

’’

1 medium onion, halved and sliced 2 cups whole fresh mushrooms, quartered 2 garlic cloves, minced 1-1/2 cups brewed coffee 1 tsp. chili powder 3 Tbsp. cornstarch 1/4 cup cold water Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker. In the same skillet, saute onion in

the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

2 beef sirloin tip roasts 1 tsp. salt, divided 1/2 tsp. pepper, divided 2 tsp. canola oil
AUGUST/SEPTEMBER 2009

—Jean Collier (2 to 3 lbs. each)
HANFORD, CA

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TOH FIELD EDITOR

PLANNING MEALS IS A BREEZE WHEN YOU START WITH A ROAST AND A COUPLE OF OPTIONS FOR USING THE LEFTOVERS

ENCORE! ENCORE!
(ENCORE!) (ENCORE!)

cheddar french dip sandwiches
PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

philly cheesesteak pizza
PREP: 30 MIN. BAKE: 10 MIN. YIELD: 6 SLICES

Holly Szwej // BRIDGEPORT, NY
“With leftover roast beef or deli beef, it takes almost no time to make these satisfying hot sandwiches. They’re great when you are in a hurry.”

Laura McDowell // LAKE VILLA, IL
Using leftover beef and a prebaked bread shell saves time when you’re in the mood for great homemade pizza.

2 cups (8 oz.) shredded provolone cheese 1 cup shredded or julienned cooked roast beef 1/3 cup pickled pepper rings 1/4 cup grated Parmesan cheese 1/2 tsp. dried oregano

1/4 cup butter, cubed 2 garlic cloves, minced 4 ciabatta rolls, split 1 cup (4 oz.) shredded cheddar cheese 1 lb. thinly sliced roast beef 1 can (14-1/2 oz.) beef broth In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.

1 small green pepper, julienned 1 small sweet red pepper, julienned 1-3/4 cups sliced fresh mushrooms 1 small onion, halved and sliced 1-1/2 tsp. canola oil 4 garlic cloves, minced 1 prebaked Italian bread shell crust (14 oz.) 1/2 cup pizza sauce 2 oz. cream cheese, cubed

In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano. Bake at 450° for 10-12 minutes or until cheese is melted.

TEST KITCHEN TIP:

To save time, pick up presliced veggies at your grocer’s salad bar to throw dinner together in a snap.
—MARIE PARKER // TOH TEST KITCHEN
AUGUST/SEPTEMBER 2009

tasteofhome.com_53

(MAIN EVENT)

This tasty, tender turkey breast is the easiest ever and always perfect!
—Heidi Vawdrey
RIVERTON, UT

moist & tender turkey breast
PREP: 10 MIN. COOK: 4 HOURS YIELD: 12 SERVINGS

<< Heidi Vawdrey // RIVERTON, UT
1 bone-in turkey breast (6 to 7 lbs.) 4 fresh rosemary sprigs 4 garlic cloves, peeled 1 Tbsp. brown sugar 1/2 tsp. coarsely ground pepper 1/4 tsp. salt

Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey. Cover and cook on low for 4 to 6 hours or until turkey is tender.

TEST KITCHEN TIP:

A slow-cooked 6-lb. turkey breast yields about 8 cups of cooked meat.
—LAURA SCHARNOTT // TOH TEST KITCHEN

(ENCORE!)

harvest turkey bread salad
PREP: 25 MIN. BAKE: 50 MIN. YIELD: 8 SERVINGS

Mary Beth Harris-Murphree TYLER, TX
“This panzanella was created from Thanksgiving dinner leftovers one year. It’s a special, unique supper that’s become a family favorite.”

5 cups cubed cooked turkey breast 1/4 cup minced fresh parsley 1/3 cup dried cranberries 1/3 cup chopped pecans or hazelnuts, toasted Place bread cubes in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400°. In a large bowl, combine the cranberry sauce, 2 Tbsp. oil, 2 Tbsp. vinegar and 1 tsp. salt. Add sweet potato and onion; toss to coat. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake for 30-40 minutes or until tender, stirring once. In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.

8 cups cubed day-old Italian bread 1/4 cup whole-berry cranberry sauce or chutney of your choice 6 Tbsp. olive oil, divided 6 Tbsp. balsamic vinegar, divided 2 tsp. salt, divided 1 large sweet potato, peeled and cubed 1 large sweet onion, peeled and cut into wedges 2 Tbsp. minced fresh thyme 1/2 tsp. coarsely ground pepper

We like to call this dish a ‘turkey encore’—it’s too good to be called leftovers.
—Lori Lockrey
SCARBOROUGH, ON

(ENCORE!)

turkey with curried cream sauce
PREP/TOTAL TIME: 30 MIN. YIELD: 3 SERVINGS

<< Lori Lockrey // SCARBOROUGH, ON
2 Tbsp. butter 2 Tbsp. all-purpose flour 1/2 tsp. curry powder 1 cup chicken broth 1/4 cup milk 1 small yellow summer squash, sliced 1 small zucchini, sliced 1/2 small onion, thinly sliced 2 tsp. canola oil 2 cups cubed cooked turkey breast 1/2 tsp. grated lemon peel Hot cooked rice 3 Tbsp. chopped cashews In a small saucepan, melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.

LORI’S TIP:

I mix the curry with a teaspoon of cold water before adding it to the hot ingredients so it won’t clump.

SHORTCUT >> To save time, instead of cutting and baking bread cubes, purchase “Texas toast” croutons at the store.

AUGUST/SEPTEMBER 2009

tasteofhome.com_55

© ConAgra Foods, Inc. All Rights Reserved.

PAM HELPS YOU PULL IT OFF ™

MIX&MATCH

BURGER

BAR

PUT TOGETHER SOME CREATIVE TOPPINGS, ADD SOME IRRESISTIBLE PATTIES, AND YOUR NEXT BURGER PARTY WILL BE ONE THAT ALL YOUR GUESTS WILL WANT A BITE OF!

MIX&MATCH
best bet burgers
PREP/TOTAL TIME: 25 MIN. YIELD: 6 SERVINGS

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six patties. Grill, covered, over medium heat 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with your favorite toppings.

GRILL IT!
When making patties, handle meat as little as possible. Lightly shape them, without compressing the meat, to allow the juices to flow. They’ll also cook more evenly.

buffalo burger topping
PREP/TOTAL TIME: 10 MIN. YIELD: 6 SERVINGS

Lucy Meyring // WALDEN, CO
A well-seasoned classic, this foolproof burger will make your mouth water as soon as it hits the grill!

Michael Cohen // LOS ANGELES, CA
“Blue cheese lovers will appreciate this zippy topping, a take on buffalo wings.”

2 eggs, beaten 1 Tbsp. prepared mustard 1 Tbsp. chili sauce 2 tsp. Worcestershire sauce 1 small onion, finely chopped 1 tsp. seasoned salt 1 garlic clove, minced 2 lbs. ground beef 6 hamburger buns, split

TOP IT!
Cobb salad topping—cooked bacon strips, crumbled blue cheese, tomato and avocado slices

2 Tbsp. butter, softened 2 Tbsp. brown sugar 3/4 cup mayonnaise 1/4 cup Louisiana-style hot sauce 1 celery rib, finely chopped 6 Tbsp. crumbled blue cheese In a small bowl, beat butter and brown sugar until light and fluffy. Add mayonnaise and hot sauce; beat until smooth. Chill until serving. Spoon onto your favorite burger; top with celery and cheese.

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AUGUST/SEPTEMBER 2009

TOH FIELD EDITOR

MIX&MATCH
greek chickpea & walnut burgers
PREP: 30 MIN. + CHILLING GRILL: 10 MIN. YIELD: 5 SERVINGS

1/4 tsp. each salt and pepper 1 can (15 oz.) chickpeas or garbanzo beans, rinsed and drained 5 whole wheat hamburger buns In a food processor, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Shape chickpea mixture by 2/3 cupfuls into patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with your favorite toppings.

GRILL IT!
Avoid pressing down on the burgers with a spatula as they cook. This forces out the juices that keep the meat moist, tender and flavorful.

tzatziki topping
PREP/TOTAL TIME: 15 MIN. YIELD: 5 SERVINGS

Jessie Apfel // BERKELEY, CA
The fresh taste of the thick, chunky Greek-style cucumber sauce complements any kind of burger patty.

Jessie Apfel // BERKELEY, CA
“Even meat eaters love this easy vegetarian burger. The flavor’s so good you can enjoy it without the bun!”

2 eggs 1/2 cup dry bread crumbs 1/2 cup chopped walnuts 1 medium carrot, shredded 1/3 cup crumbled reduced-fat feta cheese 1/4 cup coarsely chopped onion 1/4 cup Greek olives 4 sprigs fresh parsley, stems removed 1 Tbsp. lemon juice 2 garlic cloves, minced

1 cup finely chopped cucumber 1/2 cup reduced-fat plain yogurt 1/4 cup fat-free sour cream 1 Tbsp. minced fresh mint or TOP IT! Mediterranean—feta 1 tsp. dried mint 1 Tbsp. lemon juice cheese, kalamata 1 garlic clove, minced olives, tomato, cu1/4 tsp. salt cumber, onion and 5 lettuce leaves fresh oregano 5 slices tomato For tzatziki sauce, combine the first seven ingredients; refrigerate until serving. Serve sauce on your favorite burger with lettuce and tomato.

AUGUST/SEPTEMBER 2009

tasteofhome.com_59

MIX&MATCH
chicken taco burgers
PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties. Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with your favorite toppings.

GRILL IT!
Prevent burgers from rounding in the center by pressing your thumb in the center to make a well. Don’t worry, they’ll plump up as they cook.

southwest burger topping
PREP/TOTAL TIME: 5 MIN. YIELD: 4 SERVINGS

Maria Regakis // SOMERVILLE, MA
Taco seasoning gives this moist chicken burger a Southwestern flair.

Maria Regakis // SOMERVILLE, MA
This tasty topping combination is great on the Chicken Taco Burgers, but also adds pizzazz to plain ground beef or turkey burgers.

1 egg, beaten 1/4 cup chopped onion 2 Tbsp. taco seasoning 1 garlic clove, minced 1/4 tsp. pepper 1 lb. ground chicken 4 whole wheat hamburger buns, split and toasted

TOP IT!
German—sauerkraut, aged cheddar, mustard, caraway and a rye roll or rye bread

4 slices pepper Jack cheese 1 medium ripe avocado, peeled and sliced 1 jalapeno pepper, seeded and chopped 1/2 cup salsa Top your favorite burger with cheese; cook for 1-2 minutes or until cheese is melted. Top with avocado, jalapeno and salsa.
EDITOR’S NOTE: When cutting hot peppers,

disposable gloves are recommended. Avoid touching your face.

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TOH FIELD EDITOR

ISSUE

$ HORTCUTS

SIMPLE & DELICIOUS FOOD EDITOR

Amy Welk-Thieding
PRODUCT:

Jenni Warren
ASSOCIATE FOOD EDITOR

PRODUCT:

Microwavable whole grain brown rice
WHY I LIKE IT:

Refrigerated linguine
WHY I LIKE IT:

I’m a huge fan of refrigerated pastas because once the water is boiling, the pasta cooks for only 2 to 3 minutes and it’s ready to eat.
USE IN:

Kristy Martin
TEST KITCHEN ASSOCIATE

PRODUCT:

I use this quite often at home when I don’t have time to cook brown rice on the stovetop. It’s super with stir-fries.
USE IN:

Peggy Woodward
HEALTHY COOKING FOOD EDITOR

PRODUCT:

Egg substitute
WHY I LIKE IT:

Canned tuna
WHY I LIKE IT:

Asian Orange Beef

Creamy Prosciutto Pasta

It bakes up like eggs but contains no fat, no cholesterol and fewer calories.
USE IN:

Lemon Delight Cake

I keep water-packed tuna on hand for quick and easy weeknight sandwiches when I don’t feel like cooking or am pressed for time. It’s a lean protein and great for anything from casseroles to sandwiches.
USE IN:

Herbed Tuna Sandwiches

easy does it
WE ASKED A FEW OF THE TASTE OF HOME TEST KITCHEN EXPERTS TO SHARE THE CONVENIENCE FOOD THEY USE MOST WHEN COOKING AT HOME. HERE ARE THEIR PICKS, ALONG WITH RECIPES THAT USE THOSE INGREDIENTS. FIND THE RECIPES AT TASTEOFHOME.COM/PLUS
PLUS!

Wendy Stenman
COUNTRY WOMAN FOOD EDITOR

You’ll find the recipes mentioned here and more Test Kitchen convenience food favorites at tasteofhome. com/plus

PRODUCT:

Frozen puff pastry
WHY I LIKE IT:

Alicia Bozewicz
ASSOCIATE FOOD EDITOR

Puff pastry is so easy to use, and the result always looks and tastes like it took a lot of effort.
USE IN:

PRODUCT:

Miniature phyllo tart shells
WHY I LIKE IT:

Fontina Asparagus Tart

The tart shells are a breeze to use. They brown well and have a nice crunch, without the hassle of phyllo dough sheets. They’re ideal for quick appetizers and cute desserts.
USE IN:

Apple-Nut Blue Cheese Tartlets

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AUGUST/SEPTEMBER 2009

Knorr ® Sides. So much more than a side dish.

Looking for a quick, new meal idea? It’s easy to make any number of family favorites like Chicken & Broccoli Alfredo when you start with Knorr Sides.

Every meal is an opportunity.™
RECIPE: WHAT YOU NEED:
3 tbsp 1 lb ½ cup 2 cups 1 ¾ cups ½ cup 1 pkg margarine boneless, skinless chicken breasts, cut into cubes finely chopped red bell pepper fresh or thawed frozen broccoli florets water milk Knorr® Pasta Sides – Alfredo Stir in Alfredo Pasta. Cook 8 minutes. Return chicken to skillet; heat through.
STEP 3

HOW TO MAKE IT:
STEP 1

Chicken & Broccoli Alfredo
Makes 4 Servings Preparation Time: 15 minutes Cook Time: 15 minutes

Melt 1 tbsp margarine in a non-stick skillet and cook chicken thoroughly. Remove chicken and set aside. Melt remaining margarine in same skillet and cook red pepper. Stir in broccoli, water and milk. Bring to a boil.
STEP 2

For additional recipe ideas visit us at

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10 TIPS FOR MONEY-WISE MEALS
Personal finance expert Jean Chatzky helps you shop smart
Trying to save money and still make great meals for your family? Jean Chatzky can help. Jean’s downto-earth advice has helped millions of people save money and conquer debt through her best-selling books, radio show, Web site and regular Today show appearances. She’s also a busy mom with two kids, who puts home-cooked meals on the table 5 nights a week. Here, Jean combines her kitchen know-how with her financial smarts to offer common-sense advice Taste of Home readers can bank on.

1. Shop your pantry
PLUS!
If you’re like me, you load up on chicken breasts, boxed stock and other staples when they’re on sale. It’s fun, thrifty and a challenge to see what you can cook up with what you already have.

JEAN’S FAVORITE BEANS
For Jean’s popular string bean recipe, visit tasteofhome. com/plus

at the checkout—and suddenly you’ve spent an extra $10. That’s why I do most of my grocery shopping on-line. You pay a few dollars more in service charges but save big by sticking to a list.

4. Shop bulk sections
of health-food stores for grains, nuts, dried fruit and cereal. You can buy as much as you want, and prices tend to be more reasonable because you’re not paying for brand names and flashy packaging.

2. Go frozen
Fruits and vegetables are flash frozen at the peak of freshness, so you can buy them out of season for less. They taste great, too! My string beans (see “Plus!” at left) are a neighborhood legend, but you can use the same technique for broccoli, spinach, whatever.

waste any. After that, I stick to the “dirty dozen”: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce and potatoes. These items tend to be the most contaminated, so it’s worth splurging.

8. Coupon, coupon, coupon
With this recession, couponing has come back with a vengeance. Believe it or not, 80 percent of the coupons used in grocery stores are still found in Sunday circulars. If a week’s paper is particularly good, it can pay off to buy two copies—or ask a noncouponing neighbor for hers.

5. Make your own 100-calorie packs
I love the idea of calorie control, but not the idea of paying for it. Instead, make your own 100calorie packs when you get home from the store by separating cookies, chips, etc. into resealable plastic bags to toss into lunches.

3. Shop on-line
Each time you enter a grocery store, you’re tempted by impulse buys—a bag of cookies here, a box of crackers there, a pack of gum

9. Be loyal
For years, I didn’t give the loyalty program at my local supermarket my actual 411. I fudged on the address. Skipped the E-mail. No more. That’s because I know my shopping patterns are used to send me offers and coupons I’ll actually use.

6. Wednesday night is smorgasbord night
Or whatever you want to call it. Haul what you have out of the fridge, and let the family make their own plates. Or take a staple—like that leftover rice—and turn it into a fried rice dinner.

10. Make a list
Planning your week’s meals before you hit the store saves money because you know exactly what you need to get through the week—no more, no less. Writing it down is the key to saving money…and losing weight.

7. Know when organic is worth it
The one organic I always buy is milk, because the shelf life is considerably longer and we don’t

MONEY-SAVING MEALS >>

Sign up for our Menu-Saver E-newsletter at tasteofhome.com/menusaver. You’ll find economical recipes, tips and coupons.

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AUGUST/SEPTEMBER 2009

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C E L E B R AT I N G T H E P EO 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

TIP
Preserve only fresh, ripe, unspoiled produce. One rotten piece can ruin the pot.

TIP
Do not refrigerate tomatoes. If you grow your own, you’ll know when they were picked and where they were stored.

TIP
To save time, chop onions or peppers the day before.

By Jacqueline Deibert KLINGERSTOWN, PA

PRESERVING SUMMER
For 20 years, I’ve enjoyed canning fresh produce—and making family memories at the same time. When I was raising our three daughters, canning meant late hours in the kitchen. But the end result was worth it. I enjoyed it so much that my husband and I built a canning kitchen in our basement, buying much of the equipment at auctions. I usually enter a few things at our local fair and feel good when I tell my family they’re eating a blue-ribbon winner! I’ve always made an effort to share my favorite spaghetti sauce or new jelly recipe with my relatives, too. Last fall, some of them said they’d like to learn the art of canning, so I planned a family canning day. Our group ranged in age from 10 to 92. We all had duties—cleaning and coring tomatoes, pushing them through the strainer, chopping vegetables and doing dishes. After almost 12 hours, we had 30 quarts of spaghetti sauce, 12 pints of salsa and 8 pints of chili sauce that the group would share! When I asked my troop of canners if they wanted to do it again this year, their answer was an enthusiastic “yes.”And more people have asked to join us. I think the best is yet to come.

Want to know more about canning? Visit tasteofhome.com/canning

dutch oven pork roast
June Dress // BOISE, ID

briquette scalloped potatoes
June Dress // BOISE, ID

“Salsa gives Mom’s delicious roast a zesty accent. It’s so simple to make and always comes out tender and juicy. It will melt in your mouth!”

“Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any.”

pot of s’mores
June Dress // BOISE, ID

cake & berry campfire cobbler
June Dress // BOISE, ID

“Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the s’mores to cool so you can devour them!”

“This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. Mom often tops each serving with a scoop of ice cream.”

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mom’s best

Mom’s cooking makes us feel like kings when we go camping.
Nicole Underwood (right) with her mom, June Dress
BOISE, ID

—NICOLE UNDERWOOD //
My mom, June Dress, loves to cook and bake for others…and always has. Whether it’s preparing my brother Scott’s favorite meals when he’s on leave from the Air Force, or cooking Dutch oven specialties while camping with all the relatives, Mom shows her love through cooking. When Mom was a kid, she’d watch my grandma cook. So Grandma put her to work in the kitchen making cookies, cakes and pies for neighborhood gatherings. I was a little older when the cooking bug hit me, and Mom had me baking bread, brownies and cinnamon rolls. Funny how history repeats itself! Mom got into Dutch oven cooking when I was a teenager. She and my dad, Mike, love camping and instilled that love in us kids—Scott, my sister, Junell, and me. The whole family looked forward to our camping trips (six to eight times a year!). Sometimes, aunts, uncles and cousins joined us. We’d fish with Dad and Grandpa while Mom and Grandma fixed dinner. Once Mom realized that it didn’t take a super chef to cook over coals in a Dutch oven, she went Dutch-oven crazy! I’ve shared our all-time favorite recipes on the next page. We never took just one helping! We still camp as a family. My husband, Cody, and daughters Karly, 3, and Krystal, 5 months, are always ready to go! (Mom has another granddaughter, Macie, 4-1/2, and a grandson on the way.) We love making memories in the great outdoors—and eating Mom’s wonderful meals. Maybe it’s the fresh mountain air that makes the food taste so good, but I think it’s because Mom is such a great cook!

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
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AUGUST/SEPTEMBER 2009

BR IQU ET TE SCALLOPED // POTATOES

PREP: 20 MIN. GRILL: 70 MIN. YIELD: 16 SERVINGS (3/4 CUP EACH)

DU TCH OVEN POR K ROAST

PREP: 10 MIN. GRILL: 1-1/4 HOURS YIELD: 9 SERVINGS (3 CUPS SAUCE)

5 lbs. potatoes (about 6 large), peeled and thinly sliced 3 cups (12 oz.) shredded cheddar cheese 1 large onion, chopped 1/4 cup butter, cubed

6 garlic cloves, minced 2 tsp. onion salt 1/2 tsp. salt 1/2 tsp. pepper 1 cup milk

1 boneless whole pork loin roast (3 to 4 lbs.) 1 jar (16 oz.) salsa 1 can (16 oz.) kidney beans, undrained

1/4 tsp. salt 1/4 tsp. pepper

Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add the pork. Combine the salsa, kidney beans, salt and pepper; pour over pork. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. To check for doneness, use the tongs to carefully lift the cover.
Nutrition Facts: 4 oz. cooked pork with 1/3 cup sauce equals 248 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 445 mg sodium, 11 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.

tasteofhome.com
CAKE & BERRY CAMPFIR E // COBBLER
PREP: 10 MIN. GRILL: 30 MIN. YIELD: 12 SERVINGS

//

tasteofhome.com
POT OF S’ MOR ES
PREP/TOTAL TIME: 25 MIN. YIELD: 12 SERVINGS

2 cans (21 oz. each) raspberry pie filling 1 pkg. (18-1/4 oz.) yellow cake mix

1-1/4 cups water 1/2 cup canola oil Vanilla ice cream, optional

1 pkg. (14-1/2 oz.) whole graham crackers, crushed 1/2 cup butter, melted 1 can (14 oz.) sweetened condensed milk

2 cups (12 oz.) semisweet chocolate chips 1 cup butterscotch chips 2 cups miniature marshmallows

Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired.

//

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover.

Editor’s Note: This recipe does not use eggs.

MORE!

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AUGUST/SEPTEMBER 2009

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SHARE!

CARE TO SHARE? Submit your own experiences, read other stories and join the Cooks Who Care community at cooks whocare.com

‘‘

cafe with a cause
I wanted to break the mold of what people expect organic food to be.
—Patty Rody // PUYALLUP, WA
Stop by the Organic Comfort Food Cafe in Puyallup, WA, and you’ll be doing something good for your health, and for children close to home and a world away. Inspired by a mission trip to Cambodia and Vietnam, where she worked with a few orphanages, Patty Rody wanted to do more. Knowing that America is also home to needy children, Patty wanted to help local foster youth as well as international orphans—providing them “God’s comfort and love,” she says. Because she is also passionate about organic food, a restaurant seemed a natural way to raise funds for her mission. So, in December 2007, Patty opened the Organic Comfort Food Cafe. “I wanted to break the mold of what people expect organic food to be,” she says. “So, in addition to traditional organic foods like pure fruit smoothies with no sugar or chemicals, we make everyday comfort food using organic and natural ingredients…like pot pies, meat loaf sandwiches and Beef Stroganoff. In my opinion, you can pay for your health by eating a natural, organic, balanced diet, or by paying health insurance deductibles and hospital bills.” Patty pays employees, utilities and food costs but takes no salary herself. The cafe’s goal is printed on the menu, and customers return because they want to support her mission. “There have been many hurdles along the way,” she adds, “but we’re doing better than ever now!”

beef stroganoff
PREP/TOTAL TIME: 30 MIN. YIELD: 5 SERVINGS

’’

5 Tbsp. all-purpose flour, divided 1/2 tsp. salt 1 lb. boneless beef sirloin steak, cut into thin strips 4 Tbsp. butter, divided 1 cup sliced fresh mushrooms 1/2 cup chopped sweet onion 1 garlic clove, minced 1 Tbsp. tomato paste 1-1/4 cups beef broth 1 cup (8 oz.) sour cream 2 Tbsp. sherry or beef broth Hot cooked egg noodles or brown rice In a large resealable plastic bag, combine 2 Tbsp. flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 Tbsp. butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
EDITOR’S NOTE: This recipe was not tested using organic ingredients, but all ingredients listed are available in organic versions.

Available Sept. 8th! For 21 more stories about people who use their cooking skills to help others, pick up the Cooks Who Care edition of The Taste of Home Cookbook, available wherever books are sold and at ShopTasteofHome.com. The 738-page book features more than 1,300 treasured recipes. A special on-line bonus section provides an extra 301 Taste of Home recipes FREE—plus 48 recipes from the 21 featured Cooks Who Care.
AUGUST/SEPTEMBER 2009

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field editor favorites

PERSONAL

alaina showalter
CLOVER, SC

THIS LOW COUNTRY COOK GRILLS AT LEAST ONCE A WEEK, YEAR-ROUND. WHY? THE FABULOUS FLAVOR!

I live in Clover, SC with husband Tim (a pilot ground school instructor) and have three stepchildren and a granddaughter. We have two dogs, two cats, chickens and a stocked pond. After serving 10 years in the Navy, I got my master’s degree in education and now teach seventh-grade science.
PASSIONS

Travel, camping, boating, fishing, and gardening top my list. We have a greenhouse for year-round herbs and a vegetable garden.
WHAT DO YOU LIKE ABOUT GRILLING?

QUEEN of the grill

It’s so versatile and can be anything from quick and simple to decadent and elegant. I grill every meat I can think of but also most veggies and fruits. We devour grilled garden veggies several times a week in summer. But for us, grilling isn’t just a summertime activity—I grill every week of the year. I grill for special occasions—but I also grill just because it’s Tuesday. When we entertain or have weekend guests, you can bet the grill will be fired up!
WHAT TYPE OF GRILL DO YOU USE?

My main grill is a Perfect Flame gas model. For smoking/grilling, I use a Brinkmann Electric Smoker/Grill. I use a Weber Smokey Joe when we’re camping or in the mood for charcoal.
CAN YOU SHARE SOME TIPS?

» Get to know your grill and have
patience. It takes a while to get it seasoned and learn to control the heat. A fancy grill does not mean quality…technique and practice are much more important. Try grilling things other than meat—portobellos, veggies (such as squash and eggplant) and fruit. Olive oil and cooking spray are your friends—they prevent sticking and help with seasoning the grill; just learn how to control flare-ups! If using charcoal, don’t rush the coals…this just leads to food that tastes like lighter fluid. Don’t wait for a holiday or special event to grill!

» »

» »

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AUGUST/SEPTEMBER 2009

TOH FIELD EDITOR

t-bones for two
Alaina Showalter // CLOVER, SC

low country grill
Alaina Showalter // CLOVER, SC

“I learned to grill steaks from the best—my dad! My parents preferred dry seasonings over marinades for beef. We came up with this rub after running out of one we’d purchased.”

“This was adapted from a traditional South Carolina ‘low country boil,’ which is a delicious and fun way to feed a crowd. Grilling provides more crispness and flavor.”

teriyaki pineapple & pork chops
Alaina Showalter // CLOVER, SC

grilled snapper with caper sauce
Alaina Showalter // CLOVER, SC

“It’s hard to go wrong with fresh rosemary, pork and grilled fruit. Be sure to coat your grill rack with cooking spray, and let the chops rest a few minutes atop the spinach to allow the juices to flavor it.”

“On a Caribbean vacation, we enjoyed a dish similar to this, prepared by some local fishermen. Coming home with the memory of that wonderful meal, we tried to duplicate the recipe.”

LOW COU NT RY GRILL

PREP: 20 MIN. GRILL: 50 MIN. YIELD: 6 SERVINGS

2 Tbsp. olive oil 1 tsp. salt, divided 1 tsp. garlic powder, divided 1 tsp. seafood seasoning, divided 12 small red potatoes, quartered

1/3 cup butter, melted 1 lb. smoked kielbasa 3 medium ears sweet corn, cut in half 1-1/2 lbs. uncooked medium shrimp, peeled and deveined

T-BONES F OR T WO

PREP: 10 MIN. + STANDING YIELD: 2 SERVINGS

GRILL: 10 MIN.

//

2 beef T-bone steaks (1 in. thick and 12 oz. each) 2 Tbsp. olive oil 1/2 cup packed brown sugar 1/2 tsp. seasoned salt

1/2 tsp. lemon-pepper seasoning 1/2 tsp. lime-pepper seasoning or additional lemon-pepper seasoning 1/4 tsp. garlic powder

In a large bowl, combine the oil with 1/4 tsp. each of salt, garlic powder and seafood seasoning. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm. In a small bowl, combine butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm. Thread shrimp onto four metal or soaked wooden skewers; grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape.

//

Brush steaks with oil. Combine the remaining ingredients; rub over steaks. Let stand for 10 minutes before grilling. Grill, covered, over medium 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°).

tasteofhome.com
PREP: 20 MIN. + MARINATING YIELD: 4 SERVINGS GRILL: 10 MIN.

tasteofhome.com
TERIYAKI PINEAPPLE // & POR K CHOPS
PREP: 15 MIN. + MARINATING YIELD: 4 SERVINGS GRILL: 10 MIN.

GR ILLED S N APPER W IT H CAPER SAUCE

1/3 cup lime juice 1 jalapeno pepper, seeded 3 garlic cloves, peeled 1-1/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme 1 tsp. salt 1 tsp. pepper 4 red snapper fillets (6 oz. each)
SAUCE:

3 Tbsp. olive oil 2 Tbsp. water 2 tsp. red wine vinegar 1/2 cup fresh cilantro leaves 1 shallot, peeled 1 Tbsp. capers, drained 1-1/2 tsp. chopped seeded jalapeno pepper 1 garlic clove, peeled and halved 1/4 tsp. pepper

1 cup unsweetened pineapple juice 4 bone-in pork loin chops (8 oz. each) 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1 tsp. garlic powder

1/2 tsp. salt 1/4 tsp. pepper 1 fresh pineapple 1/2 cup teriyaki sauce 1 pkg. (9 oz.) fresh baby spinach

//

Place pineapple juice in a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain pork chops and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops. Peel and core the pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce. Arrange spinach on a serving platter; top with pineapple and chops.

3 Tbsp. lime juice

In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill fillets, covered, over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts: 1 fillet with 3 Tbsp. sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 very lean meat, 2 fat.

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TOH FIELD EDITOR

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taste home
FIELD EDITORS
Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, tips and more with our staff and on-line community. Take a look...maybe one of them lives in your neighborhood!
ALABAMA

Mary Dixson, Decatur Lisa Francis, Elba Mary Alice Brackin, Florence Peggy Key, Grant Charlotte McDaniel, Jacksonville Lisa Allen (Queenlalisa), Joppa Laura Tessier, Madison Gloria Lowther, Mobile Roxana Quarles, Ralph Noble Yeager, Tuscaloosa
ALASKA

Crystal Jo Bruns (randcbruns), Iliff Jo Ann Honey, Longmont Rebecca Wilson (rossmom229), Longmont Christine Halandras, Meeker Trina Benson, Stratton Naomi Giddis, Two Buttes Lucy Meyring, Walden Betty Sitzman, Wray
CONNECTICUT Bianca Noiseux, Bristol Betty Sparks, Bristol Jill Fellows, Coventry

IDAHO

IOWA

MAINE

Cindi Paulson, Anchorage Waunita Ann Roggenbuck, Anchorage Carol Ross, Anchorage Anna Free, Fairbanks Marg Austin, North Pole
ARIZONA Sue Ross, Casa Grande Lynne Beykirch, Green Valley Diane Thompson, Nutrioso Nicole Clayton, Prescott Ann Perry, Sierra Vista Edna Coburn, Tucson Kristine Marriotti, Vail Linda Lambert, Wittmann

Ellen Baczek Amodeo, Derby Chava Karlovich, Monroe Dennis Vitale, New Preston Sue Smith, Norwalk Chris Dolan, Seymour Ruth Hartunian-Alumbaugh, Willimantic
DELAWARE

Mandy Saras, Boise Donna Shipley, Boise Glenna Tooman, Boise Betty Albee, Buhl Renae Moncur, Burley Robin Falck, Eagle Trisha Kruse, Eagle Shannon Crowther, Franklin Renda Smith, Idaho Falls Cindy Worth, Lapwai John Nydegger, Lewiston Donna Wall, Nampa Raymonda Furness, Newdale Brenda Clark, Rexburg Signa Hutchison, Weiser
ILLINOIS

Trudy Schuett (TrudyWSchuett), Yuma
ARKANSAS

Beth Satterfield, Dover Jan Walls, Dover Peggy West, Georgetown Lisa Spiegel Westbrook, Georgetown Dot Swain, Milford Cynthia Bent, Newark Kimberley Pitman, Smyrna
FLORIDA

Carolyn Kyzer, Alexander Linda Emery, Bearden Iola Egle, Bella Vista Nicki Evans, Conway Eva Hickman, Crossett Frances Owens, El Dorado Bettie Hartman, Fayetteville Judy Mille, Fort Smith Jacqueline Wilson, Gravette Renee Gee, Hamburg Patti Stobaugh, Russellville Donna Long, Searcy Awynne Thurstenson (Awynne), Siloam Springs Judith Gordon, Texarkana Glenda Adams, Vanndale
CALIFORNIA

Peggy Louise Pruneau, Auberry Susan Edwards, El Dorado Evelyn Moore (msblueribbon), Elk Grove Lisa Bacon, Fontana Keri Scofield Lawson, Fullerton Trudy Lewis (ksamgram), Helendale Tina Fox, Lake Arrowhead Shirley Goehring, Lodi Alcy Thorne, Los Molinos Laurie Mace, Los Osos Marina Castle, North Hollywood H. Ross Njaa, Salinas Ken Churches, San Andreas Sandra Vanthoff, San Diego Annette Traverso, San Rafael Tiffany Mitchell, Susanville Sheila Murray (mypie2), Tehachapi Mary Jane Cantrell, Turlock Tracy Gomez, Vacaville Billie Moss, Walnut Creek Claire Kindel, W. Sacramento
COLORADO Lee Mason, Aurora Judith Miller, Aurora Rally Van Ostrand, Aurora Janet Lebar, Centennial Nancy Schmidt, Center Shelly Korell, Eaton Jennifer Pingrey, Denver Ruth Fury, Dove Creek Audrey Benson, Flagler BJ Snyder (bonnieq), Fort Collins Cheri Eby, Gunnison Tammy Scott, Gunnison

Kelly Ward Hartman, Cape Coral Robin Preston, Coral Gables Ellen Folkman, Crystal Beach Marjorie Carey, Freeport Julia Livingston, Frostproof Lillian Julow, Gainesville Lynn Newman, Gainesville Nancy Larkin, Maitland Laura Wheeler, Malone Allison Loo, Merritt Island Diane Hixon, Niceville Pat Hockett, Ocala Barbara Carlucci (Mrs_Lucci_N_FL), Orange Park Kerry Dingwall, Ponte Vedra Marsha Manley, Sebring Kathy Kruse, Thonotosassa Julie Hayden, Winter Park Anna Minegar, Zolfo Springs
GEORGIA

Ann Chan, Atlanta Hannah Lamb, Austell Colette Jaworski, Buford Jacqueline Graves, Cumming Susan Auten, Dallas Joyce Kramer, Donalsonville Kay Rainwater, Fayetteville Henrietta Brumbaugh, Hiawassee Merle Bates, LaGrange Janis Garrett, Macon Carolyn Griffin, Macon Lynne German (avidcookGA), Norcross Pat McLendon, Roswell Laura Dierking, St. Marys Tina Gay, Statham
HAWAII

Lynn Baugh (Lynnzbaugh), Beecher Marjorie Lampe, Campbell Hill Jann Braun, Chatham Stephanie Ward, Chicago Rosella Bauer, Cissna Park Beckie Butcher (lovescats128), Elgin Linda Vogel (linsvin), Elgin Denise Albers, Freeburg Andrea Johnson, Freeport Sue Mackey, Galesburg Helen Suter, Golconda Dixie Terry, Goreville Kristi Starbuck, Highland Audrey Langer (Awillowb), Highland Park Kathy Hawkins, Ingleside Mary Houchin, Lebanon Millie Vickery, Lena Sheri Myers, Mackinaw Beverly Nash, Manito Kim Marie Van Rheenen, Mendota Kimberly Kronenberg, Milledgeville Christina Calvino, Orland Park Donna Musser, Pearl City Colette Buehl (colettebuehl), Pekin Janet Mooberry, Peoria Ann Schilling, Peoria Florence Grawe, Quincy Evelyn Kennell, Roanoke Michele Tungett, Rochester Debbie Fisher, Royalton Donetta Brunner, Savanna Amber Sampson, Somonauk Leona Kuhns, Sullivan Alexandra Romanov (Alexandra Romanov), West Frankfort Deanna Markos, Western Springs Patricia Rutherford, Winchester
INDIANA

Janene Misak, Bettendorf Midge Scurlock, Creston Eunice Stoen, Decorah Kathleen Felton (Katemarie_ia), Fairfax Sharon Mensing, Greenfield Linda Mullen, Guernsey Tammy Neubauer, Ida Grove Salina Bontrager, Kalona 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 Tami Abernathy, Waverly Jack Spratt, Webster City Leona Luecking, West Burlington Gayle Olson, Winfield
KANSAS

Kathi Grenier, Auburn Emily Chaney, Blue Hill Jan Buck, Buckfield Audrey Nemeth, Chesterville Kami Horch, Frankfort Lee Ann Lowe, Gray Susan Kanak, Moody Cheryl Greeley, Pittsfield Joyce Weymouth, St. Albans Pam Brooks, South Berwick Heidi Harrington, Steuben Brenda Deveau, Van Buren
MARYLAND

Myra Innes, Auburn Cristy Davis, El Dorado Karen Ann Bland, Gove Margaret Shauers, Great Bend Heather Campbell, Lawrence Kathy Kittell, Lenexa Jeanette Urbom, Louisburg Tina Elsey, Minneola Pam Rhodes, Mullinville Paula Larson (Paula’s Pantry), Nortonville Peggy Paul, Olathe Kandy Amerson (kdamerson), Prairie Village Pat Habiger, Spearville Merrill Powers, Spearville Melanie Eddy, Syracuse Angela Oelschlaeger, Tonganoxie Linnea Rein, Topeka
KENTUCKY

Beverly Sprague, Baltimore Margaret Adina O’Bryon, Bel Air Kathy Kirchoefer (kathykirchoefer), Bowie 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

Renee Schwebach, Dumont Helen Cluts, Eden Prairie Deanna Richter, Elmore Julianne Johnson, Grove City Katie Koziolek, Hartland Mary Jo O’Brien, Hastings Paulette Gehrke (ms_gehrke), Isanti 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

Charlotte Baillargeon, Hinsdale Jessica Costello, Leominster Mary West, Marstons Mills Maria Mulligan, Methuen Nancy Lore, Rockland Maria Regakis, Somerville Veronica Lamb, South Easton Kaye Gooch, Sudbury Judith Sumner, Worcester
MICHIGAN

Barbara Lovercamp, Alma Linda Wilson, Anderson Debbie Johnson (Grammy Debbie), Centertown Sasha Cummings, Hazelwood Brenda Schmitz, Holts Summit Julie Sterchi, Jackson Judy Rush (chefjudy), Kansas City Virginia Watson, Kirksville Karren Chamberlain, Linn Creek Bernice Morris, Marshfield Sonja Blow, Nixa Tammy Breen, O’Fallon Mike Niedringhaus, O’Fallon Marietta Slater, Thayer Judy Marshall, Waverly
MONTANA

Sharon Aweau, Kapolei Shirley Watanabe, Kula

MORE!

Phyllis Herlocker, Highlands Ranch

Names in parentheses denote Field Editors’ on-line screen names. Visit tasteofhome.com/ community

Fancheon Resler, Bluffton Martha Fehl, Brookville Brandi Fentress, Chandler Amy Church, Coatesville Nancy Johnson, Connersville Sonia Croucher, Decatur Nancy Jo Leffler, Depauw 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 Karen Stromske (bluesfan61), Moores Hill Joan Truax, Pittsboro Karen Owen, Rising Sun Bernadine Stine, Roanoke Corey Mescher (mrsmescher), Sellersburg Cynthia Kolberg, Syracuse Erin Dipierro, Terra Haute Maryellen Hays, Wolcottville Ruth Burrus, Zionsville

Tammy Baker (tbakercakes), Bowling Green Tammy Hensley, Canmer Lucille Terry, Frankfort Carlene Jolley, Fulton Virginia Johnson (supercountry mom), Lagrange Jeanie O’Bryan (joebryan), Leander Linda Bair, Liberty Sherry Hulsman, Louisville Amy Smalley, 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

Sundra Hauck, Bogalusa Blanchie Morrison, Elmer Edith Betz, Ethel Brenda Melancon, Gonzales Pam Holloway, Marion Christina McKenzie, New Orleans Kathleen Drott, Pineville Betty Janway, Ruston Sandi Pichon, Slidell Codie Ray, Tallulah Tonya Fitzgerald, West Monroe

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 Jill Allevato, Dearborn Connie Simon, Durand Susan Falk, Eastpointe Marti VanOrder, Evart Deborah Amrine, Grand Haven Casey Stellini, Grand Junction Vicki Roelofs (dutchmom4MI), Grand Rapids Barb Ruis, Grandville Jackie Riley, Holland Anne Heinonen, Howell Linda Knoll, Jackson DiAnn Mallehan, Kentwood Crystal Pasciak, Lake Orion 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 Jane Dykstra (jdykstra), Zeeland
MINNESOTA Joan Taylor, Adrian Linda Nilsen, Anoka Barbara Wellnitz, Ashby Patricia Axelsen, Aurora Faith Ford (Midwest Foodie09), Big Lake Sandy McKenzie, Braham Judi Oudekerk, Buffalo Mary Kay Morris, Cokato Ann Botten, Courtland Marlene Muckenhirn, Delano Connie Johnson, Detroit Lakes Tami Escher, Dumont

Donna Mantha, Augusta Dixie Lee Harmon, Bainville Nancy Fettig, Billings Edna Utter (ednautter), Conner Gail Kuntz, Dillon Doris Galleske, Fairview Jan Roat, Grass Range Carolyn Weinberg, Hardin Beverly Stiger, Helena Joy Maynard, St. Ignatius Carol Dorne, Swan Lake 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 Lisa Johnson (LisaRae), Pender Susan O’Brien, Scottsbluff Joie Youngs, Scottsbluff Dee Falk, Stromsburg Betty Ruenholl, Syracuse NEVADA

Karen Sikora, Dayton Jenece Howard, Elko DeniseYoules, Fallon Rebecca Jones, Henderson Barbara Murphy, Incline Village Nancy Beckerbauer, Las Vegas Sharon Peterson, Las Vegas
NEW HAMPSHIRE 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

AUGUST/SEPTEMBER 2009

tasteofhome.com_73

TASTE OF HOME FIELD EDITORS
NEW JERSEY OHIO

Nancy Zimmerman (NanZim), Cape May Court House Diane Juco, Edison Debiana Casterline (FrostyinNJ), Egg Harbor Twp Brittany Guerin, Englewood Helga Schlape, Florham Park Nancy O’Connor (Nancy_NJ), Glen Ridge Sally Treonze, Hillsborough Roberta Strohmaier, Lebanon Kelly Williams, Morganville Janie Zirbser (Appy_Girl), Mullica Hill Nadine Frank, Parsippany Stephanie Hanisak, Port Murray Marie Forte, Raritan Nancy Negvesky, Somerville
NEW MEXICO

Catherine Hayes, Albuquerque Molly Seidel, Edgewood Pamela Huntley, Grants Carol Mead, Los Alamos Terri Kearns, Roswell Alpha Wilson, Roswell
NEW YORK

Sandy Starks, Amherst Marilee Merle, Attica Rose Rodwell (rosiewny), Bergen Judy Losecco, Buffalo Nancy Breen, Canastota Sue McCormick (meamomma1), Cheektowaga Margaret Gage, Cherry Valley Michele Van Dewerker, Cherry Valley Laura Eads (laura_e), Clifton Park Rebecca Gage, Cobleskill Tiffany Wacaser (Swedemom), Cortlandt Manor Susan Stetzel (sstetzel), Gainesville Janice Arnold, Gansevoort Karen Buhr, Gasport Helen Phillips, Horseheads Rhonda Rhodes (cookqueen), Hudson Falls Cheryl Barney, Le Roy Mary Malinowski, Lee Center Frances Boise, Marion Lucia Johnson, Massena Kimberly Ludvick (xenozoe), Newburgh Linda-Ann Wargo (wargofive), North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kelly Woods (darkblue0729), Schenectady Kristine Chayes, Smithtown Jeanne Harris (Mammajeane), South New Berlin Penny Sands Fersko, Staten Island Ann Winchester (anne9047), Unadilla Susan Seymour, Valatie Harmony Tardugno, Vernon Center Kathy Anderson, Wallkill
NORTH CAROLINA

Doris Taekett, Alger Bev Spain, Bellville David Klein, Berkey Diane Turner, Brunswick Sherry Masters, Cincinnati Kimberly Rice, Cincinnati Ruth Stoops, Cincinnati Shannon Arthur (ScottsGrace), Circleville Kim Wallace, Dennison Jacqueline Vetter (jackie), East Liverpool Freda Becker, Garrettsville Carole Finney, Harrisville Betty Spencer, Hopedale Catherine Dawe, Kent Aimee Shugaman, Liberty Township Linda Miller, Lowell Trudi Bobst, Lucasville 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 Rachel Strong, Rittman 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

Marina Pfaff (Pfaffma), Hanover 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 Amy Smith (amwheezer2), Scranton Lucinda Walker, Somerset Michelle Wise, Spring Mills Dan Albaugh, State College Cathy Thomas (Cathwhy), State College Nancy Foust (_nlfPA), Stoneboro Dolores Skrout, Summerhill Sandra Johnson, Tioga Ray Hoene, Tunkhannock
RHODE ISLAND Julie Davis, Bristol Yvette Carozza, Central Falls Marcie Louton (snorkiesmom), North Scituate Pat Medeiros, Tiverton Barbara Lynch, West Warwick SOUTH CAROLINA Ruth Marie Lyons, Aiken Kelly Ann Gray, Beaufort Alaina Showalter, Clover Brenda Leonard, Columbia Sue Gies, Custer 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 SOUTH DAKOTA 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

TEXAS

WASHINGTON

ALBERTA

Christine Groves, Archer City Sarah Woodruff, Austin Tonya Jones, Brenham Sue Broyles, Cherokee Rhonda Cowden, Cypress Tammy Marcus (tj marcus), Cypress Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Julia Bushree, Georgetown Susan Garoutte, Georgetown Pat Stevens, Granbury Gay Nell Nicholas, Henderson Megan Cornwell (meganmo27), McKinney 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 Cathy Lemmon, Royce City Mary Lou Roberts, San Angelo Jackie Fremming, San Antonio Debbie Roppolo, San Marcos Billie Jeane Garner, Southlake
UTAH

Bonnie Waliezer, Brush Prairie Marcia McFarlane (HDMac_WA), Edgewood Carol Marty, Edmonds Janis Plagerman, Ephrata Margie Snodgrass, Gig Harbor Patricia Crandall, Inchelium Perlene Hoekema, Lynden Julie Butler (j.butler1), Puyallup 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 Connie Jo Hamilton, Fairview Amy Short, Lesage Jodi Zickefoose, Tallmansville WISCONSIN Janelle Lee, Appleton Sue Gronholz, Beaver Dam Amy Voights, Brodhead Gloria Warczak, Cedarburg Vicki Rach (1wicket46), Chaseburg Ann Becker (akbecker), Clintonville Ruth Jungbluth, Dodgeville Kathleen Taugher, East Troy Dennis Dolan, Fitchburg Stephen Baseley, Fond du Lac Nancy DeMaster, Fond du Lac Lisa Serovy (Serovy), Fond du Lac Bernie Bellin, Franklin Lisa Feld, Grafton Jean Ecos, Hartland Rochelle Schmidt (chefly), Kenosha Donna Gorman, Lone Rock Holly Basford, McFarland Gail Sykora, Menomonee Falls Kelly Huntington, Middleton Mari Anne Warren, Milton Anne Alesauskas, Minocqua Charlene Griffin, Minocqua Jeanette Pederson, Monico Tracy Hoffman (tsf1264), Montello Darlene Alexander, Nekoosa Lois Fetting, Nelson Chris Kohler, Nelson Carol Smith, New Berlin Lauren Heyn, Oak Creek Judy Skaar, Pardeeville Ardyce Piehl, Poynette Mark Trinklein, Racine Linda Rock, Stratford Doris Sather, Strum Liz Giese, West Bend Mary Steiner, West Bend Darlis Wilfer, West Bend WYOMING

Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle Karen Bourne, Magrath Lise Thomson, Magrath Ruth Ann Stelfox, Raymond Redawna Kalynchuk (Kaly_ab), Sexsmith Frieda Meding, Trochu
BRITISH COLUMBIA Nancy Ossinger (Nancy-Jo), Chilliwack Merle Dyck, Elkford Leigh Moore, Heffley Creek Deborah Maki, Kamloops Doreen Martin, Kitimat Danielle Belanger, Victoria MANITOBA Mina Dyck, Boissevain Joan Airey (Airey), Rivers Marge Reimer-Toews, Steinbach Debbie Clark, Winnipeg Linda Grienke, Winnipeg Shelly Zulak-Labay (beadlover), Winnipeg NEW BRUNSWICK France Couturier, Edmundston Marilu Hynes, McLeod Hill NEWFOUNDLAND Joan Kane, Trinity NOVA SCOTIA Lois Bent, Bridgetown Celine Munroe, Guysborough Wendy Dowling, Queens County Kelly Kirby, Westville ONTARIO

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

Arisa Cupp (arisacupp), Lehi Ashley Nelson, Lehi 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 Mary Hollister, Springville Lynette Zaugg, Syracuse Stacey Christensen, West Valley City
VERMONT

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
NORTH DAKOTA Jeri Dobrowski, Beach Holly Laverdure (HsL), Cando Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre

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, MiltonFreewater Carolyn Allison, Pleasant Hill Lynn Hartigan, Portland Mary Anne Thygesen (Maryannet), Portland Ashleigh Gilbert (ashgilbert), Redmond 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 Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville Phillip Rummel, Belleville

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 Cynthia Merse (run262), Alexandria Rachel Garcia, Arlington Dorothy Showalter, Broadway Teresa Mears, Chincoteague Esther Shank, Harrisonburg Carol Strong Battle, Heathsville Rosemarie Forcum, Heathsville Eugene Presley, Lebanon Alissa Keith (arkeith), Lynchburg Angela Leinenbach, Mechanicsville Dana Shelton (twooftwo), Roanoke Kyra Pulliam, Stephens City Carrie Long, Suffolk Virginia Gentry, Sutherlin Theresa Morris, Toano

Joannah Jarman, Almonte Betty Lambert (beloro), Bracebridge Pat Roberts, Cookstown Mary Ellen Agnew, Dundalk Enid Stoehr, Emsdale Nancy Horsburgh, Everett Linda Russell, Exeter Wendy Masters, Grand Valley Janet Tigchelaar, Jerseyville Sarah Weber, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill
PRINCE EDWARD ISLAND Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour QUEBEC

Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire
SASKATCHEWAN Betty Abrey, Imperial Del Mason, Martensville

Sue Ashford, Blountville Rebecca Horvath, Bluff City Tammy Logan, Clinton Vivian Walker, Crossville Margaret McNeil, Germantown Kathy Knight, Greeneville Suzanne Whitaker, Knoxville Kathleen Fuller, Murfreesboro Sharon Manus, Smyrna Andrea Bolden, Unionville

Lulu Shuler, Cody Jo Maasberg, Farson Ardis Rollefson, Jackson Hole Lori Coulthard, Laramie Vera Reid, Laramie Denise Smith, Lusk Arlene Zerbst, Newcastle Bonnie Hiller, Powell Rachelle Stratton (rachellestratton), Rock Springs Carolyn Walton, Smoot Bobbi Miller, Thermopolis

Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg
INTERNATIONAL

Preci D’Silva (Salsarose), Dubai, UAE

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

Janice Burkholder, Chambersburg Beth Ask, Cogan Station Clarann Gafrarar, Columbia Helen Hassler, Denver Traci Wynne, Denver Kathleen Schappell, Douglassville Patty Kile, Elizabethtown Rita Reifenstein, Evans City Pat Rimmel, Ford City Lena Esh, Gordonville

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74_tasteofhome.com

AUGUST/SEPTEMBER 2009

TOH FIELD EDITOR

RECIPE INDEX
AUGUST/SEPTEMBER 09

SEE YOUR NAME IN PRINT
Send in your favorite recipe or handy tip, fun idea or photo to share with other readers.
1. It’s easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 40.) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be handprinted or typed on a sheet of paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

16
APPETIZERS & SNACKS
Parmesan Knots—7¢ . . . . . . . . . . . . .22 Roasted Garlic & Tomato Spread—35¢ . . . . . . . . . . . . . . . . . . . . . . .45 So Very Berry Brie—$1.23 . . . . . .17 Sour Cream Cheese Puffs—16¢ . . . . . . . . . . . . . . .22

53
Neapolitan Krispie Bars—35¢ . .51 Papa’s Sugar Cookies—7¢ . . . . .49

35
Grilled Shrimp with Apricot Sauce—$1.59 . . . . . . . . . . . . . . . . . . . . . . .41 Grilled Snapper with Caper Sauce*—$4.65 . . . . . . . . . . . . . . . . . . . . .71 Lemon Chicken Tortellini—$2.85 . . . . . . . . . . . . . . . . . . .35 Low Country Grill—$3.65 . . . . . .71 Mexican Lasagna with Chicken, Corn & Black Beans*—$2.47 . . .37 Moist & Tender Turkey Breast—$1.26 . . . . . . . . . . . . . . . . . . . . . .54 Philly Cheesesteak Pizza—$2.34 . . . . . . . . . . . . . . . . . . . . . . .53 Roasted Chicken Lasagna with Ricotta and Spinach*—$2.79 . . .36 “Secret’s in the Sauce” BBQ Ribs—$4.04 . . . . . . . . . . . . . . . . . . . . . . . . .41 T-Bones for Two—$6.97 . . . . . . . .71 Taos Steak—$1.79 . . . . . . . . . . . . . . . .29 Teriyaki Pineapple & Pork Chops—$4.71 . . . . . . . . . . . . . . . . . . . . . .71 Turkey with Curried Cream Sauce—$2.22 . . . . . . . . . . . . . . . . . . . . . .55

50
SANDWICHES
Best Bet Burgers—$1.25
.......

58

Miscellaneous
Blueberry-Rhubarb Crumble—$1.34 . . . . . . . . . . . . . . . . . .20 Cake & Berry Campfire Cobbler—90¢ . . . . . . . . . . . . . . . . . . . . .67 Cinnamon Biscuit Peach Cobbler—57¢ . . . . . . . . . . . . . . . . . . . . . .20 Pot of S’mores—77¢ . . . . . . . . . . . . .67 Strawberry & Wine Sorbet*—$1.17 . . . . . . . . . . . . . . . . . . . . .45

BEVERAGES
Sparkling Kiwi Lemonade—94¢ . . . . . . . . . . . . . . . . . .43

Pies & Tarts
Cherry-Berry Pie—$2.49 . . . . . . .32 Lime Tartlets*—24¢ . . . . . . . . . . . . . .16 Raspberry Lemonade Pie—70¢ . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Sour Cream Peach Pecan Pie—75¢ . . . . . . . . . . . . . . . . . . .38 Turtle Praline Tart—68¢ . . . . . . . . .41

BREAKFAST
Omelet Croissants—$3.04 . . . .26 Spanish-Style Brunch Wraps—$1.26 . . . . . . . . . . . . . . . . . . . . . .26

Buffalo Burger Topping (with ground beef patty)—$1.64 . . . . .58 Cashew Turkey Salad Sandwiches*—$1.35 . . . . . . . . . . . . .24 Cheddar French Dip Sandwiches—$3.22 . . . . . . . . . . . . . . .53 ChickenT Burgers aco (with Southwest Burger T opping) —$2.39 . . . . . . . . . . . . . . . . .60 Greek Chickpea & Walnut Burgers (with Tzatziki Topping)—$2.36 . . . . . . . . . . . . . . . . . .59 Pastrami Deli Wraps*—$1.67 . . .24

SIDE DISHES
Briquette Scalloped Potatoes—46¢ . . . . . . . . . . . . . . . . . . . . .67 Chipotle Sweet Potatoes*—77¢ . . . . . . . . . . . . . . . . . . . .41 Creamy Pasta with Bacon—$1.33 . . . . . . . . . . . . . . . . . . . . . . .29

DESSERTS
Cakes & Tortes
Heavenly Angel Food Cake—83¢ . . . . . . . . . . . . . . . . . .14 Toffee Poke Cake—64¢ . . . . . . . .16

MAIN DISHES
Beef Stroganoff—$1.64 . . . . . . . .69 Chicken Enchilada Bake—$1.84 . . . . . . . . . . . . . . . . . . . . . . . .43 Chicken with Rosemary Butter Sauce—$2.11 . . . . . . . . . . . . . . . . . . . . . . .43 Cider Mushroom Brisket—$2.96 . . . . . . . . . . . . . . . . . . . . .45 Coffee-Flavored Beef Roast—$3.42 . . . . . . . . . . . . . . . .52 Dutch Oven Pork Roast*—$2.40 . . . . . . . . . . . . . .67 Garlic Lemon Shrimp—$2.91 . .28 Glazed Pork Chops—$1.22 . . .43 Gnocchi Alfredo—$1.62 . . . . . . .35 Grilled Salmon with Garlic Mayo—$3.12 . . . . . . . . . . . . . . . . . . . . . . .29

Cookies & Bars
Cherry & Almond Krispie Squares—66¢ . . . . . . . . . . . . . . . . . . . . . .51 Chocolate Coconut Slices—12¢ . . . . . . . . . . . . . . . . . . . . . . . . . .50 Chocolate Lover’s Dream Cookies—14¢ . . . . . . . . . . . . . . . . . . . . . .49 Chocolate Malt Krispie Bars—48¢ . . . . . . . . . . . . . . . . .51 Colossal Batch of Oatmeal Cookies—10¢ . . . . . . . . . . . . . . . . . . . . . .50 Gooey Chocolate Cookies*—9¢ . . . . . . . . . . . . . . . . . . . . . .45 My Kids’ Favorite Cookies—12¢ . . . . . . . . . . . . . . . . . . . . . .49

SALADS & DRESSINGS
Caroline’s Basil Boats*—$1.31 . . .31 Grilled Steak Bruschetta Salad—$3.65 . . . . . . . . . . . . . . . . . . . . . . . .17 Harvest Turkey Bread Salad—$1.66 . . . . . . . . . . . . . . . . . . . . . . .55
NOTED COSTS ARE PRICE PER SERVING

MORE!

COOKING FOR 2?
Our Test Kitchen has “paired down” some recipes from this issue. Find their “serves 2” versions at tasteofhome.com/plus Pastrami Deli Wraps . . . . . . . . . . . .24 Garlic Lemon Shrimp . . . . . . . . . . .36 Grilled Shrimp with Apricot Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Chicken with Rosemary Butter Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Grilled SteakBruschetta Salad . .17 Grilled Salmon with Garlic Mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

* RECIPE INCLUDES NUTRITION FACTS

New! Nutrition facts for every recipe can now be found at tasteofhome.com/plus

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