Cooking School Fall 2013

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table of contents

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Your Guide to the Show!

Look inside for sensational seasonal meals from kitchens just like yours.

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demo recipes

Let our Culinary Specialists show you how to make mealtime masterpieces.

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sponsor recipes

Our partners are here to share the very best of their kitchen creations.

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taste of home extra

We’ve got a sneak peek of our September/October issue that will leave you wanting seconds!

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taste of home Recipes acRoss ameRica

Our Culinary Specialists dish on regional specialties in our beloved “America the Tasty”.

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taste of home Best holiday Recipes

Discover heirloom recipes that will make spirits bright this holiday season.

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cover recipe

Find out just how easy it is to pull off Stephanie Travis’ Black Forest Cake!

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Pleased to meet you!

Michael Barna

Karen Davis

Dana ellioTT

Michael lives in Wynnewood, Pennsylvania, with his wife and their two cocker spaniels. The food that reminds Michael of home is his grandmother’s Hungarian noodle cake. It’s made with sauteed onions, cabbage, herbs, spices and egg noodles. As it cooks, it develops a thick crust and soft center that’s “so delicious.” Michael turned that love of food into a career after earning a degree from the Culinary Institute of America (CIA) in Hyde Park, New York.

Karen lives with her husband near Des Moines, Iowa. Karen’s early memories of food often involved her grandmother’s holiday cooking. “Our family is Scandinavian,” she says, “so meals were filled with specialty Norwegian and Swedish foods such as meatballs, kringla, lefse, rice pudding and fruit soup.” Karen earned her Bachelor of Science degree from Iowa State University in home economics education and educational services in FCS.

Dana currently lives near Indianapolis, Indiana, where she enjoys cooking for friends and family. During the fall Dana looks forward to football season, tailgating parties and game-time snacks such as chicken wings hot of the grill. Her favorite condiment has to be sriracha hot sauce because she sprinkles it on everything! Dana graduated from the Art Institute of Fort Lauderdale with a Bachelor of Science in culinary management.

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cheryl cohen

JaMie Dunn

Cheryl and her husband reside in Dover, Ohio, and she feels most “at home” when surrounded by family and friends. Her favorite fall holiday is Thanksgiving when the aroma of sauteed onions and celery brings to mind fond memories of the traditional family feasts that decorated her childhood. Cheryl earned her Bachelor of Science degree in home economics education and extension from Ohio University in Athens, Ohio.

Jamie and her husband, along with their three boys, reside in Owasso, Oklahoma. One meal that makes Jamie think of home is her mother’s Thanksgiving turkey and dressing. “I love the family atmosphere of Thanksgiving and the foods that go with it,” she reports. Jamie graduated from Oklahoma State University with a Bachelor of Science degree in vocational home economics education and community service.

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Tasteofhome.com/Danaelliott Guy KlinzinG Guy and his wife reside in the Chicago area where they enjoy spending time with their children. Being from the Windy City, Guy enjoys Chicago-style hot dogs and pizza. But, growing up, he adored the special treat his mother made: homemade wafes and fresh pork sausage. Today Guy enjoys making Sunday wafes for his family. Guy earned a bachelor’s degree in performing arts from Northeastern University and an MBA from Dominican University.

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eDiTorial EDITOR-IN-CHIEF Catherine Cassidy

CREATIVE DIRECTOR Howard Greenberg EDITORIAL OPERATIONS MANAGER Kerri Balliet ASSOCIATE CREATIVE DIRECTOR Erin Burns

CONTRIBUTING EDITOR Tim McCormick CONTRIBUTING ART DIRECTOR Angie Packer LAYOUT DESIGNER Holly Patch COPY CHIEF Deb Warlaumont Mulvey COPY EDITOR Alysse Gear CONTRIBUTING COPY EDITOR Mary-Liz Shaw COPY DESK INTERN Kaitlin Stainbrook CONTENT OPERATIONS MANAGER Colleen King EDITORIAL PRODUCTION MANAGER Dena Ahlers EXECUTIVE ASSISTANT Marie Brannon

Our Culinary Specialists are food fanatics who love to share their love of cooking with you! Get to know the crew before you discover their secrets, tips and hints to creating dazzling meals your whole family will love! KrisTi larson

eric villeGas

Kristi is originally from Othello, Washington, and now resides near Salt Lake City, Utah. The smell of chocolate chip cookies baking reminds Kristi of home, because her mom usually had homemade cookies on hand for after-school snacks. While on the road traveling for Taste of Home, Kristi enjoys trying out local Mexican restaurants. Kristi earned her Bachelor of Science degree in family and consumer science education from Brigham Young University–Idaho.

Eric lives with his family near Lansing, Michigan, but was raised in Saginaw. “The foods that make me think of home are numerous,” he says. “We’re surrounded by Great Lakes smoked and freshwater whitefish.” Growing up, Eric loved fried chicken and craves it to this day. He studied liberal arts at Michigan State University and then attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin in France.

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TEST KITCHEN AND FOOD STYLING MANAGER Sarah Thompson TEST KITCHEN COOKS Matthew Hass, Lauren Knoelke FOOD STYLISTS Kathryn Conrad (senior), Leah Rekau, Shannon Roum PREP COOKS Megumi Garcia, Nicole Spohrleder, Bethany VanOpdorp PHOTOGRAPHY DIRECTOR Stephanie Marchese PHOTOGRAPHERS Dan Roberts, Jim Wieland CONTRIBUTING PHOTOGRAPHER Mark Derse PHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon SET STYLISTS Melissa Haberman, Dee Dee Jacq EXECUTIVE EDITOR, DIGITAL Sarah Karl Schroeder SENIOR ONLINE PRODUCER Melanie Krause O’Brien WEB EDITOR Julie Meyers BUSINESS ANALYST Kristy Martin BILLING SPECIALIST Mary Ann Koebernik

TasTe oF hoMe cooKinG school GENERAL MANAGER Erin Puariea SALES & MARKETING MANAGER Jamie Piette Andrzejewski ASSOCIATE BRAND MANAGER Jaclyn Mullahy EXPERIENTIAL MARKETING MANAGER Mitch Cooper OPERATIONS COORDINATOR Dawn Strzok FULFILLMENT SPECIALIST Randy Brodhagen

Business

Michelle “reD” roBerTs Michelle currently resides near Birmingham, Alabama. Tomato gravy is one dish that reminds her of home, and her mama’s chicken and egg noodles recipe holds especially fond memories. Michelle explains, “She would roll up the dough and cut the noodles and I would help unroll all of them.” Michelle graduated from Mississippi University for Women with a Bachelor of Science degree in culinary arts. Tasteofhome.com/Michelleroberts

CHIEF FOOD EDITOR Karen Berner FOOD EDITORS James Schend; Peggy Woodward, RD ASSOCIATE FOOD EDITOR Krista Lanphier ASSOCIATE EDITOR/FOOD CONTENT Annie Rundle RECIPE EDITORS Mary King; Jenni Sharp, RD; Irene Yeh

“I love the family atmosphere of Thanksgiving and the foods that go with it.”

EASTERN ADVERTISING DIRECTOR Donna Lindskog EASTERN ACCOUNT DIRECTOR Joanne Carrara EASTERN ACCOUNT MANAGER Kari Nestor MIDWEST & WESTERN ADVERTISING DIRECTOR Jackie Fallon MIDWEST ACCOUNT MANAGER Lorna Phillips WEST COAST SALES DIRECTOR Erin Foy-Vian WEST COAST ACCOUNT MANAGER Deb Mason MICHIGAN SALES REPRESENTATIVE Linda C. Donaldson SOUTHWESTERN ACCOUNT REPRESENTATIVES Sunday Leek, Summer Nilsson ADVERTISING PRODUCTION MANAGER Kristine Jacobson BUSINESS MANAGER Allison Orlovsky DIGITAL DIRECTOR Jaclyn Selby ASSOCIATE MARKETING DIRECTOR, INTEGRATED SOLUTIONS Katie Gaon DIGITAL ACCOUNT MANAGER Tim Baarda AD OPERATIONS DIRECTOR Nick Gaudio DIRECT RESPONSE ADVERTISING Katherine Zito, David Geller Associates

—JaMie Dunn

VICE PRESIDENT, BRAND MARKETING Jennifer Smith VICE PRESIDENT, CIRCULATION AND CONTINUITY MARKETING Dave Fiegel EXECUTIVE BRAND DIRECTOR Joe Losardo SENIOR MARKETING MANAGER Vanessa Bailey MARKETING MANAGER Betsy Connors ART DIRECTOR, CREATIVE SERVICES Deb Ferrell

reaDer’s DiGesT norTh aMerica VP, BUSINESS DEVELOPMENT & MARKETING Alain Begun PRESIDENT, BOOKS AND HOME ENTERTAINMENT Harold Clarke GENERAL MANAGER, CANADA Philippe Cloutier VP, OPERATIONS Mitch Cooper CHIEF OPERATING OFFICER Howard Halligan VP, CHIEF SALES OFFICER Mark Josephson VP, GENERAL MANAGER, MILWAUKEE Frank Quigley VP, DIGITAL SALES Steve Sottile VP, CHIEF CONTENT OFFICER Liz Vaccariello VP, GLOBAL FINANCIAL PLANNING & ANALYSIS Devin White

The reaDer’s DiGesT associaTion, inc. PRESIDENT AND CHIEF EXECUTIVE OFFICER Robert E. Guth

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Falling… for the Season And that’s why I love my job. As General Manager of the Taste of Home Cooking School, not only do I get to help bring the country’s largest food and entertaining magazine to life, but my team helps connect our readers to each other. Our events, like our recipes, are a live exchange of food, comfort and ideas from like-minded people. So for those of you, like me, that have a big appetite for food and an even bigger zest for life, get ready to get cooking. We’re sharing some spectacular National Sponsor 115 recipes as well as some of my favorite reader-submitted gems that I’m TAKING THE CAKE! proud to serve to my own friends Seasonal Favorites and family. I know you’ll come to love them, too! NEW! And it’s thanks to readers like you that we think we have our best lineup to date. In addition to learning recipes and techniques from our talented Culinary Specialists, you’ll also get: • An amazing collection of recipes from our National Sponsors • Sneak peeks of fantastic Taste of Home cookbooks and magazines, including Recipes Across America, Best Holiday Recipes and the latest issue of Taste of Home, our flagship magazine • Kitchen secrets that will save you time and money • The chance to star in a future issue of Taste of Home and win cash prizes with our fall contests Recipes & Tips

BEST❤LOVED RECIPES HOME COOKS LIKE YOUFROM

FALL 2013

•Sweet Pies •Hearty Roasts •Savory Soups

Mouthwatering Black Forest Cake, page 64

Autumn. In my family, we’re fall people. We look forward to that first day we can bring our cozy sweaters and sweatshirts out of storage. The sun is shining, but that chill can be felt in the air; it’s crisp and it’s a great time revisit those hearty recipes that warm the body and soul. Somehow it always feels just right, doesn’t it? Not too hot, not too cold, but just…right. I love how the cooler temperatures lure me back into to the kitchen, how the weather blankets me in promises born from delicious memories of food, like my mom’s herb bread (which makes the most amazing grilled cheese sandwich you’ve ever had in your life!) or her chicken noodle soup (which I still cannot get right, even after years of trying to perfect it). We all have our own triggers that make us think of home. Whether it’s the smell of something savory baking in the oven, a special holiday meal or a favorite dessert, there’s always that one special dish that brings back memories. Food brings people together and it’s universal. It can be practical, and it can be an expression of love— or both. It connects people to each other and to moments in time. That’s why I love to cook and entertain, to bring people together and share in that appetite for life.

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But, of course, none of this would be possible without you. So from the bottom of my heart, I want to thank you once again for making Taste of Home your most- trusted source for recipes your family will love. Now let’s get cooking!

Erin Puariea General Manager, Taste of Home Cooking School

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Family Favorites

DEMO RECIPES

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PHOTO: oldbunyip/shutterstock.com

it’s showtime!

With that chill in the air, it’s time to warm up the kitchen! Our Taste of Home Culinary Specialists and national sponsors have teamed up to bring you a season’s worth of tasty recipes that your whole family will adore. Sit back, relax and enjoy the show!

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Demo reciPes

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1 cup shredded cheddar cheese (4 oz.) Baking Mixture

1/2 cup milk 1/2 cup original Bisquick® mix 2 eggs Garnishes, optional 12 mini kosher dill pickles 1 medium tomato, chopped ketchup and mustard

Impossibly Easy Mini Cheeseburger Pies PreP Time: 15 minutes sTarT To finisH: 55 minutes maKes: 6 servings Burger Mixture

1 lb. lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 1 Tbsp. Worcestershire sauce 1 tsp. garlic salt

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1. Heat oven to 375°. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef and onion over mediumhigh heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

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2. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant Tbsp. baking mixture into each muffin cup. Top with about ¼ cup burger mixture. Spoon 1 Tbsp. baking mixture onto burger mixture in each muffin cup. 3. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes, if desired.

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WorldMags.net Spinach-Stuffed Chicken Pockets

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. —TasTe of Home TesT KiTcHen sTarT To finisH: 30 min. maKes: 4 servings

4 cups fresh baby spinach 2 tsp. plus 1/4 cup olive oil, divided 1 garlic clove, minced 1/2 cup garlic-herb spreadable cheese 2/3 cup plus 1/4 cup seasoned bread crumbs, divided 1/2 tsp. salt, divided 4 boneless skinless chicken breast halves (5 oz. each) 1 egg, lightly beaten 1/4 tsp. pepper

1. In a large skillet, saute spinach in

2 tsp. oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, ⅔ cup bread crumbs and ¼ tsp. salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks. 2. Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture. 3. In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

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DEMO RECIPES

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SERVED WITH PRIDE SINCE 1945.

Chiliville Chili 1 lb. Johnsonville® Italian Ground Mild, Sweet or hot Italian Sausage 1 lb. ground beef 1 medium onion, chopped 3 celery ribs, chopped 3 garlic cloves, minced 3 cans (14.5-oz. each) diced tomatoes with green peppers and onions 2 cans (16-oz. each) kidney beans, rinsed and drained

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can (14.5-oz.) beef broth can (6-oz.) tomato paste tbsp. brown sugar tbsp. chili powder tbsp. Worcestershire sauce tsp. ground cumin 1/2 tsp. crushed red pepper flakes Shredded cheddar cheese, optional 1 1 2 2 1 2

1. In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. 2. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. 3. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese if you like, and serve immediately.

WorldMags.net Appetizer Wreath

I have lots of fun with this festive wreath. I often place a bowl of stuffed olives in the center. —ShIRlEy PRIvRatSky Dickinson, nD PREP: 20 mIn. • BakE: 15 mIn. + coolIng MakES: 16 servIngs

2 tubes (8 oz. each) refrigerated crescent rolls 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sour cream 1 tsp. dill weed 1/8 tsp. garlic powder 11/2 cups chopped fresh broccoli florets 1 cup finely chopped celery 1/2 cup finely chopped sweet red pepper Celery leaves

1. Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. 2. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. 3. In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

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DeMo reCIPeS

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Heavenly Family Casserole

1 1 ½ 1 2 ¼ 1

i’ve had this recipe so long, i don’t even remember who gave it to me! it has been popular with my family, and i have shared it with friends many times over the last 30 years. it’s a great addition to any and every potluck event. —Mary r. tecumseh, OK custOmer Of Physicians mutual MaKeS: 8-10 servings

1 8-oz. pkg. linguine or egg noodles 2 lbs. ground beef 3 8-oz. cans tomato sauce

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clove garlic, minced tsp. each salt and pepper cup chopped onion 8-oz. pkg. cream cheese, softened cups sour cream cup shredded Parmesan cheese cup grated cheddar cheese

1. Preheat oven to 350°. Cook noodles according to package directions and drain. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in tomato sauce, garlic, salt and pepper; simmer on low for 20 minutes.

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2. In a large bowl combine chopped onions with cream cheese, sour cream and Parmesan; set aside. 3. Spray a 3-quart baking dish with non-stick cooking spray. Place ⅓ of cooked noodles into the baking dish; spoon ⅓ of the onion mixture over the noodles, then cover with ⅓ of the meat mixture. Repeat layers 2 more times.Top with grated cheddar cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.

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Caramel Apple Strata

This makes a great autumn breakfast or brunch entree that puts an unexpected twist on a classic strata. —Kelly Boe Whiteland, in PreP: 20 min. + chilling BaKe: 50 min. + sTanding MaKeS: 12 servings

2 cups packed brown sugar

1/2 cup butter, cubed 1/4 cup corn syrup 3 2 1 1 1

1/2 10 1 1 1

large apples, peeled and chopped Tbsp. lemon juice Tbsp. sugar tsp. apple pie spice loaf (1 lb.) day-old cinnamon bread cup chopped pecans eggs cup 2% milk tsp. salt tsp. vanilla extract

1. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat,

stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside. 2. In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13-in. x 9-in. baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread. 3. In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce. 4. Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 5. In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.

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DeMo reciPeS

Eggs Benedict

PreP tiMe: 10 Min. • cook: 15 Min. MakeS: 4 servinGs

2 eggland’s Best egg yolks 11/2 tsp. lemon juice 1 tbsp. water 1 pinch pepper 1/4 tsp Worcestershire sauce 1/4 cup butter, melted 1 pinch salt 4 slices turkey bacon 2 whole wheat english muffins 1 tsp. white vinegar 4 eggland’s Best eggs To PrePare The hoLLaNDaISe SaUCe: 1. Fill the bottom of a double boiler halfway with water. Make sure water does not touch the top pan. Bring water to a slow simmer. If you do not have a double boiler, you can easily create one using a small saucepan and a medium-size heavy glass bowl. Be sure water in the pan does not touch the bottom of the glass bowl. 2. In the top of the double boiler, whisk together egg yolks, lemon juice, water, pepper and Worcestershire sauce. 3. Add melted butter to yolk mixture, whisking constantly, until all butter is incorporated. Whisk in salt and set aside. If mixture gets too thick, add small amounts of water to thin out. 4. Cover with lid to keep warm and set aside. 5. Brown bacon in a medium-size skillet over medium heat. When done, drain on paper towels and keep warm. 6. Toast English muffins in toaster or toaster oven. To PrePare The PoaCheD eGGS: 7. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. 8. Gently crack eggs into simmering water. For best results, crack eggs into a small glass bowl and gently pour or slide eggs out of bowl into simmering water. Repeat for all eggs. 9. Allow eggs to cook for 2½-3 minutes. Yolks should still be slightly soft in the center and whites should be fully set. Remove eggs from water with a slotted spoon and set on a warm plate. 10. To assemble, top each muffin with 1 slice of bacon followed by 1 poached egg. Drizzle with hollandaise sauce and serve immediately.

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German Chocolate Cake

Many folks in our area of Ohio are of German descent, so this recipe is especially appropriate for our region. This cake is my husband’s favorite! —Joyce Platfoot Wapakoneta, oH PreP: 30 Min. • Bake: 30 Min. + cOOlinG MakeS: 12 servinGs

4 oz. German sweet chocolate, chopped 1/2 cup water 1 cup butter, softened 2 cups sugar 4 eggs, separated 1 tsp. vanilla extract 21/2 cups cake flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk FROSTING

11/2 cups sugar 11/2 cups evaporated milk

3/4 cup butter

3. In a small bowl and with clean

5 egg yolks, beaten 2 cups flaked coconut 11/2 cups chopped pecans 11/2 tsp. vanilla extract

beaters, beat the egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites. 4. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. 5. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. 6. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake.

ICING

1 tsp. shortening 2 oz. semisweet chocolate

1. Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. 2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

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DEmO rECiPES

WorldMags.net Onion Yorkshire Puddings

A cross between traditional Yorkshire pudding and popovers, this easy recipe makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you think you’ll need, because everyone loves them. —Emily ChanEy Blue Hill, Me PrEP: 20 Min. • BakE: 30 Min. makES: 8 servings

6-8 Dorot Sauteed Glazed Onion cubes 1 Dorot Crushed Garlic cubes 1 Dorot Chopped Basil cube 1 tsp. salt, divided 1/4 tsp. pepper 2 Tbsp. butter 3/4 cup plus 2 Tbsp. all-purpose flour 2 eggs 3/4 cup water 3/4 cup 2% milk

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1. In a large skillet, combine the Dorot Sauteed Glazed Onion cubes, Dorot Crushed Garlic cube, Dorot chopped Basil cube, ½ tsp. salt and pepper in butter until tender. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet. 2. In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour ¼ cup into each ramekin. 3. Bake at 400° for 30-35 minutes or until puffed and golden brown. Serve immediately.

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WorldMags.net Pumpkin Pie Cupcakes

My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves. —mEliSSa STOry Trego, Wi PrEP: 30 Min. • BakE: 15 Min. + cooling makES: 2 dozen

13/4 cups fresh or canned pumpkin 3/4 cup sugar 3/4 cup packed brown sugar 1/2 cup unsweetened applesauce 1/3 cup canola oil 2 eggs 2 egg whites 22/3 cups all-purpose flour 2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. baking soda 1 tsp. salt 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves CINNAMON-CLOVE BUTTERCREAM

1/4 cup butter, softened 1/4 cup shortening 13/4 cups confectioners’ sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/2 cup finely chopped walnuts

1. In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well-blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. 2. Fill foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. In a small bowl, beat butter and shortening until fluffy. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

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NotesWorldMags.net As you enjoy the show, feel free to use this space to take additional notes.

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minneapolis, minnesota www.Bisquick.com

Bacon cheddar chicken Fingers page 24

MORE FAMILY PLEASING RECIPES AWAIT:

monkey bread pAGE 23

SauSage CheeSe ballS pAGE 25

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bISqUIcK®

WorldMags.net Streusel Cofee Cake PREP: 10 min. • TOTAL: 35 min. MAKES: 10 ServingS Cinnamon StreuSel

1/3 cup Original bisquick® mix 1/3 cup packed brown sugar 1/2 tsp. ground cinnamon 2 Tbsp. firm butter or margarine Impossibly Easy breakfast bake

Coffee Cake

2 cups Original bisquick® mix

2/3 cup milk or water 2 Tbsp. sugar 1 egg

Cheese-Garlic Biscuits PREP: 5 min. • TOTAL: 15 min. MAKES: 9 ServingS

Impossibly Easy Breakfast Bake PREP: 20 min. • TOTAL: 1 hOUr 10 min. MAKES: ServingS 12

2 cups Original bisquick® mix

2/3 cup milk 1/2 cup shredded cheddar cheese

2 pkgs. (12 oz. each) bulk pork sausage 1 medium bell pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 3 cups frozen hash brown potatoes 2 cups shredded cheddar cheese (8 oz.), divided 1 cup Original bisquick® mix 2 cups milk 1/4 tsp. pepper 4 eggs

(2 oz.) 2 Tbsp. butter or margarine 1/8 tsp. garlic powder

1. Preheat oven to 450º. Stir Bisquick® mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. 2. Bake 8-10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Send you!r recipes

WHAT’S ON YOUR WEEKLY DINNER MENU? Show off your menu by sharing your recipes and story at Tasteof Home. com/submit.

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1. Preheat oven to 375°. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside. 2. In medium bowl, mix cofee cake ingredients until blended. Spread in pan. Sprinkle with streusel. Bake 18 to 22 minutes or until golden brown.

1. Preheat oven to 400°. Grease 13-in. x 9-in. x 2-in baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1½ cups of the cheese in baking dish. 2. Stir Bisquick® mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

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Streusel coffee cake

WorldMags.net Monkey Bread PREP: 20 min. • TOTAL: 1 hOUr 5 min. MAKES: 12 ServingS

3 cups Original bisquick® mix 2 Tbsp. granulated sugar 1/4 cup butter (do not use margarine), melted 1/4 cup milk 1 tsp. vanilla 3 eggs 1/4 cup granulated sugar 1/2 tsp. ground cinnamon 1 cup butter (do not use margarine) 3/4 cup packed brown sugar

1. Preheat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In large bowl, stir Bisquick® mix, 2 tablespoons sugar, ¼ cup butter, milk, vanilla and eggs until soft dough forms. Divide dough into 24 pieces. With greased hands, roll dough into balls. 2. In small bowl, mix ¼ cup granulated sugar and cinnamon. Roll each dough ball in sugar mixture; place balls randomly in pan. Sprinkle with any remaining sugar mixture.

Monkey bread

3. In 2-quart saucepan, melt 1 cup butter. Stir in brown sugar; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour caramel mixture over dough balls in pan. 4. Bake 22 to 28 minutes or until lightly browned on top. Cool 3 to 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; cool 10 minutes. Serve warm.

Chocolate-Stufed Pancakes PREP: 10 min. • TOTAL: 30 min. MAKES: 12 ServingS

2 1 2 1 1 2

cups Original bisquick® mix Tbsp. sugar tsp. baking powder cup milk Tbsp. vanilla eggs Hazelnut spread with cocoa

1. Heat griddle or skillet over chocolate-Stuffed Pancakes

medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended. 2. For each pancake, pour scant ¼ cup batter onto hot griddle. Add ½ teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.

top tip

Don’t think the fun has to stop here. Try substituting your favorite preserves for the hazelnut spread and serve up Bisquick® pancakes that are out of this world!

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Bisquick®

WorldMags.net

easy chicken Potpie

Bacon-Cheddar Chicken Fingers PreP: 20 min. • ToTal: 35 min. Makes: 4 servings

2/3 cup original Bisquick® mix 1/2 cup finely shredded cheddar cheese

1/4 cup cooked bacon bits or pieces 1/2 tsp. salt or garlic salt 1/2 tsp. paprika 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips 1 egg, slightly beaten 3 Tbsp. butter or margarine, melted Sriracha Dipping Sauce

1. Preheat oven to 450º. Line cookie sheet with foil; spray with cooking spray. 2. Mix Bisquick®, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick® mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. 3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. 4. Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well-blended. Serve chicken fingers with dipping sauces.

1 Tbsp. sriracha sauce or buffalo wing sauce 1/2 cup mayonnaise Bacon ranch Dipping Sauce

1/2 cup ranch dressing 2 tablespoons cooked bacon bits or pieces

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Easy Chicken Potpie PreP: 10 min. • ToTal: 30 min. Makes: 3 servings

1/2 cup canned condensed reduced-

1/2 1

1/2 1/2 2

fat reduced-sodium cream of chicken soup cup fat-free (skim) milk, divided cup Green Giant® Valley Fresh steamers™ frozen mixed vegetables cup cubed cooked chicken breast cup Bisquick Heart smart® mix Tbsp. fat-free egg product or 1 egg white

1. Preheat oven to 400°. In ungreased 1-quart casserole dish, stir together soup and ¼ cup milk; stir in vegetables and chicken. Microwave uncovered on high 3 minutes; stir. 2. In small bowl, stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered about 20 minutes or until crust is golden brown.

WorldMags.net

WorldMags.net Impossibly Easy Mini Pumpkin Pies PreP: 10 min. • ToTal: 50 min.

classic Bisquick® Peach cobbler

Makes: 12 mini

1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup original Bisquick® mix 1/2 cup sugar 3/4 cup evaporated milk 11/2 tsp. pumpkin pie spice 1 tsp. vanilla 2 eggs 1 cup frozen whipped topping, thawed, optional

1. Heat oven to 375°. Spray 12 regular-size mufn cups with cooking spray. In medium bowl, stir all ingredients except whipped topping until blended. Pour ¼ cup of mixture into each mufn cup. 2. Bake about 30 minutes or until mufn tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with a generous tablespoonful whipped topping if desired.

Classic Bisquick® Peach Cobbler PreP: 10 min. • ToTal: 1 hour 10 min. Makes: 6 servings

1 cup original Bisquick® mix 1 cup milk 1/2 tsp. ground nutmeg 1/2 cup butter or margarine, melted 1 cup sugar 1 can (29 oz.) sliced peach, drained

sausage cheese Balls

1. Preheat oven to 375º. Stir together Bisquick® mix, milk and nutmeg in ungreased square baking dish, 8-in. x 8-in. x 2-in. 2. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.

Sausage Cheese Balls PreP: 20 min. • ToTal: 45 min.

3 cups original Bisquick® mix 1 lb. bulk pork sausage 4 cups shredded cheddar cheese (16 oz.) 1/2 cup grated Parmesan cheese 1/2 cup milk 1/2 tsp. dried rosemary leaves, crushed 11/2 tsp. chopped fresh parsley or 1/2 tsp. parsley flakes Barbecue sauce or chili sauce, optional

1. Preheat oven to 350º. Lightly grease bottom and sides of 15-in. x 10-in. x 1-in jelly roll pan. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. 2. Bake 20 to 25 minutes or until brown. Remove immediately from pan. Serve warm with sauce for dipping, if desired.

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WorldMags.net

WorldMags.net SERVED WITH PRIDE SINCE 1945.

Sheboygan fallS, WiSconSin WWW.johnSonville.com

johnsonville® italian meatballs page 30

Hot NEW DISHES YoUR WHoLE famILY WILL aDoRE:

italian sausage lasagna pAGE 28

corn & potato chowder with hot italian sausage pAGE 30

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johnsonville®

WorldMags.net Italian Sausage Lasagna Makes: 6-8 servings

12 lasagna noodles, uncooked 2 Tbsp. olive oil, divides 1 pkg. (16 oz.)johnsonville® italian Ground sausage 1 medium onion 2 cloves garlic, chopped 1 jar (24 oz.) Classico® Four Cheese Pasta sauce 4 cups ricotta cheese 1 large egg ½ cup grated Parmesan cheese, divides 2 cups fresh spinach, lightly packed and chopped 2 cups shredded mozzarella cheese 1 tsp. dried oregano

Braised italian sausage stew

Braised Italian Sausage Stew Makes: 6 servings

2 Tbsp. extra-virgin olive oil 2 medium onions, coarsely chopped 1 pkg. johnsonville® Mild italian sausage links 4 medium carrots, cut into 1-in. chunks 4 small parsnips, cut into 1-in. chunks 8 oz. baby bella or white button mushrooms, halved 2 stalks celery, cut into 1-in. chunks 3 cups chopped swiss chard, stems removed, roughly chopped ½ cup barley, uncooked 1 can (28 oz.) italian plum tomatoes (in juice) 1 can (14.5 oz.) chicken stock 1 cup dry white wine 1 tsp. italian seasoning ½ tsp. salt ½ tsp. ground black pepper

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.

2. In a medium saucepan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. 3. Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the Parmesan cheese and the chopped spinach; set aside. 4. Coat a 9-in. x 13-in. baking dish with olive oil, and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of Parmesan cheese. Sprinkle with oregano. 5. Preheat oven to 350º and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12-14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing. 2. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients. 3. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.

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italian sausage lasagna

WorldMags.net

WorldMags.net easy sausage Pizza

Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan cheese. 6. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, sprinkle with fresh chives, cut and serve.

Easy Sausage Pizza 1 pkg. johnsonville® Mild italian sausage links or johnsonville® Ground sausage 1 12-in. pre-baked packaged pizza crust 1 cup pizza sauce 11/4 cups shredded mozzarella cheese, divided 1/2 cup green pepper, chopped

1. Remove sausage from casing and

Morning Terrace Pizza Makes: 4 servings

1 (10-12-in.) baguette 1 pkg. johnsonville® Mild italian sausage links 3 Roma tomatoes, diced 11/2 cups fontina, mozzarella or Monterey jack cheese, shredded Dried red pepper flakes, to taste 4 eggs Pepper, to taste 1/3 cup shredded Parmesan cheese 2 Tbsp. fresh chives, chopped

around the edges. Add the rest of the Fontina and the diced tomatoes. Bake for 5-8 minutes and remove from oven. 5. Using the back of a spoon, lightly make four indentations in the center of the baguettes, not too close to the crust, pushing some of the ingredients to the sides.

pinch into dime-sized pieces. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese. 2. Bake according to crust package directions or until sausage is no longer pink (160˚) and cheese is melted.

1. Position oven rack in center of oven and preheat oven to 400°.

2. Cut baguette in half and then slice it open to create four equal open-face pieces. Remove the doughy center, leaving a half inch border close to the edge. 3. In a large skillet, saute sausage until no longer pink. Remove from heat, thinly slice and set aside. 4. Top the baguettes evenly with ¾ of the shredded fontina cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top

Morning Terrace Pizza

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johnsonville®

WorldMags.net Johnsonville ®

Italian Meatballs

PReP: 25 min. • Cook: 20 min. Makes: 6 servings

1 pkg. johnsonville® Mild italian sausage links or johnsonville® Ground sausage 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup finely chopped onion

1. Preheat oven to 350°. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. 2. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°). Serve with your favorite sauce and spaghetti.

top tip

removing sausage casing is easy. simply slice the link lengthwise, making sure not to cut all the way through the sausage. Peel the casing back in one piece and discard.

Corn & Potato Chowder with hot italian sausage

Corn & Potato Chowder with Hot Italian Sausage

1 large red bell pepper, cut into ¼-inch dice 3 green onions, cut into ¼-inch slices 1 Tbsp. chopped italian parsley

Makes: 8 servings

1 pkg. (19 oz.) johnsonville® hot italian sausage links 3 Tbsp. butter 2 cups chopped onions 5 Tbsp. unbleached flour 6 cups chicken stock 2 large potatoes, peeled and cut into ¼-inch dice 1½ cups half-and-half (or light cream) 3 cups corn kernels, fresh or frozen ½ tsp. paprika 1 tsp. fresh thyme, chopped, (or ½ tsp. dried) salt to taste

30

1. Spray a skillet with cooking spray. Add sausage. Cook over mediumhigh heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through. Remove from heat and allow the sausages to cool. 2. In a large soup pot, melt the butter and add onions. Cook until softened, about 10 minutes. Add the flour to the onions, stirring together, and cook another 3 minutes. Add the stock, stir frequently and bring to a gentle

tasteofhome.com/cooking-school fall 2013

boil. Reduce heat to medium-low, add potatoes, and stir to combine. Continue cooking over medium heat until the potatoes are tender, about 10-15 minutes more. Add the half-and-half, corn, paprika, thyme and salt. Cook for another 5-7 minutes, stirring occasionally and being careful not to allow it to boil. 3. Meanwhile, transfer the cooled sausages to a cutting board and slice in half lengthwise and then into ¼-inch half-moon slices. Add the sausages, bell pepper and green onions to the soup pot; simmer gently for an additional 5-10 minutes. Serve immediately or reheat when ready to serve with a sprinkling of fresh Italian parsley (can be made a day ahead, store in refrigerator).

WorldMags.net

WorldMags.net Sausage Stufed

Italian Wedding Soup

Mushrooms

Makes: 6-8 servings Tiny MeaTballs

1 pkg. johnsonville® Mild italian sausage links, casings removed or johnsonville® Ground sausage 1 egg, lightly beaten 1 cup bread crumbs (plain or seasoned) 2 tsp. fennel seeds, crushed or chopped 1 Tbsp. fresh italian parsley, minced 1/8 tsp. cayenne pepper (optional) soup

2 1 1 1 2 1 1 8 1 8

Tbsp. extra virgin olive oil medium onion, finely diced tsp. dried or fresh thyme tsp. dried sage leaves cloves garlic, finely minced medium carrot, finely chopped stalk celery, finely chopped cups chicken stock bay leaf oz. orzo pasta, cooking instructions in recipe 1 cup spinach, roughly chopped 1/3 cup shredded Parmesan cheese

PReP: 40 min. • Cook: 15 min. Makes: 48 servings

48 large fresh mushrooms 1 pkg. (19 oz.) johnsonville® italian Mild sausage links or johnsonville® Ground sausage 1/2 cup dry bread crumbs 1 pkg. (8 oz.) cream cheese, softened 2 Tbsp. fresh parsley, finely chopped 1 Tbsp. lemon juice 3 garlic cloves, minced 1/4 cup grated Parmesan cheese

1. Preheat oven to 400º. Remove mushroom stems and discard; set caps aside. Place mushroom caps on foil-lined baking sheets; set aside. 2. Remove sausage casings. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain. 3. Remove from heat. Stir in bread crumbs and set aside. 4. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. 5. Combine cream cheese mixture and sausage. Fill each cap with sausage and cream cheese mixture. Sprinkle with Parmesan cheese. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

italian Wedding soup

1. Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difcult, cover and refrigerate first.) 2. In a medium pan, cook orzo al dente, according to package directions, drain and set aside. In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate. 3. In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides. Add reserved vegetables, chicken stock, bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through. 4. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color). Garnish bowls with Parmesan cheese.

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Omaha, NebraSka www.PhySiCiaNSmutual.COm

Old Southern Chicken Potpie page 36

DISCOVER NEW CAN’T-MISS DISHES YOUR FAMILY WILL LOVE:

Enchiladas pAGE 35

hot applE piE with homEmadE crust pAGE 37

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physicians mutual

WorldMags.net Italian Stufed Zucchini

—michelle i. Omaha, NE PhysiciaNs mutual EmPlOyEE prep: 35 min. • Bake: 30 min. makes: 8 servings

4 medium zucchini (about 7 in. each) 1 tbsp. olive oil 1 small onion, chopped 1 garlic clove, minced 1 can (141/2 ounces) petite diced tomatoes, drained 1/2 tsp. sugar 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup shredded parmesan or romano cheese, divided 1/2 cup shredded fontina cheese, divided 1/4 cup minced fresh basil or 1 tablespoon dried basil 11/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano additional minced fresh basil, optional

1. Preheat oven to 375°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a ¼-in. shell; chop pulp. Place four zucchini shells in an 8-in.-square baking dish. Microwave, covered, on high 2-3 minutes or until crisp-tender. Repeat with remaining zucchini. 2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add zucchini pulp, tomatoes, sugar, salt and pepper; cook and stir 6-8 minutes or until zucchini is tender. Remove from heat; stir in ¼ cup each Parmesan and fontina cheeses, basil and oregano. Spoon into zucchini shells. 3. Place in an ungreased 13-in. x 9-in. baking dish. Bake, covered, 22-27 minutes or until zucchini is tender. Sprinkle with remaining cheeses. Bake, uncovered, about 5 minutes longer or until cheese is melted. If desired, sprinkle with additional basil.

Sandy’s Italian Pot Roast

This recipe goes back to 1977, when i learned about it and gave it my own twist. it’s one of my favorite homecooked dishes— and now so many of my friends have the recipe, too. We all get tasty results! i’m sure when you cook the recipe, you will feel the same and want to share it, too. —sandra s. NOrth charlEstON, sc custOmEr Of PhysiciaNs mutual prep: 20 min. • cook: 6 hours makes: 8 servings

1 boneless beef chuck roast (4 lbs.) 11/2 tsp. salt 1/4 tsp. pepper 2 tbsp. canola oil 1 can (28-oz.) diced tomatoes, undrained 1 medium onion, chopped 1 garlic clove, minced 1/2 tsp. italian seasoning 1/4 tsp. dried rosemary, crushed 1/4 cup all-purpose flour 1/2 cup beef broth

1. Sprinkle roast with salt and

italian stuffed Zucchini

pepper. (If necessary, cut roast in half to fit slow cooker.) In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Transfer to a 5- or 6-qt. slow cooker. 2. In a small bowl, combine tomatoes, onion, garlic, Italian seasoning and rosemary; pour over beef. Cook, covered, on low 6-8 hours or until meat is tender. 3. Remove roast; tent with foil. Transfer cooking juices to a large saucepan; skim fat. Bring juices to a boil. In a small bowl, mix flour and broth until smooth; stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

top tip

sandy’s italian pot roast

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should you somehow find yourself with leftovers of sandy’s italian Pot roast, pile it high on a slice of super easy Beer Bread (page 37) for a hearty lunch the next day.

WorldMags.net

WorldMags.net Enchiladas

my family really likes enchiladas. i had some leftover taco meat so i decided to try these. They turned out great! enchiladas

— sheryl h. yOrkvillE, il custOmEr Of PhysiciaNs mutual

1 1 2 1 1

lb. ground beef pkg. taco seasoning mix cups chopped canned tomatoes pkg. flour tortillas can jalapeno peppers, diced cheddar cheese, to taste 1 can enchilada sauce

1. Brown ground beef in a large skillet. Add taco seasoning and tomatoes. Spoon beef mixture into a tortilla, add a few diced jalapeno peppers and some cheese, roll up and place in glass 9-in. x 13-in baking dish. Repeat until all shells are filled. Cover with enchilada sauce and top with cheese. 2. Bake at 375° for about 30 minutes or until cheese is melted.

Golden Comfort Family Casserole

This quick and easy recipe serves a family of four—and it’s colorful and good for you. Kids and grown-ups alike love this dish. i serve it with applesauce. — Gail s. GOldEN vallEy, aZ friENd Of PhysiciaNs mutual

5 1 2 1 1 1

lbs. ground sirloin cup chopped onion cloves garlic, minced cup sliced mushrooms can low-fat cream of celery soup can low-fat cream of mushroom soup 1 pkg. Japanese-style frozen vegetables 1 pkg. frozen sweet potato tater tots

Brown meat. Mix onion, garlic, mushrooms, soups and vegetables. Transfer mixture to a sprayed casserole dish. Top with sweet potato tots. Bake, uncovered for 1 hour at 350° until vegetables are tender and tots are crispy.

Golden comfort Family casserole

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Physicians muTual

WorldMags.net Shrimp Etoufe

as a louisiana native, I have served this dish to family and friends for more than sixty years. It’s a classic new orleans recipe and can be made as hot or mild as you and your guests prefer. shrimp etouffe is a staple in my texas home. — laVerne K. MiDlaND, tX frieND Of PhySiCiaNS Mutual maKes: 4-6 servIngs

1 medium onion, finely chopped 2 green onions, finely chopped 4 garliccloves, minced 1/4 cup celery, finely chopped 1/2 cup butter 2 Tbsp. flour 21/2 cups water 11/4 cups tomato puree 2 bay leaves 1 Tbsp. Worcestershire sauce 4 drops Tabasco® sauce

1 tsp. salt

1/2 tsp. sugar 1/2 tsp. crushed thyme 1/8 tsp. pepper 1 lb. cleaned raw shrimp (2 lbs. if in shell) 2 hard-boiled eggs, quartered

1. In large skillet, saute onion, green onion, garlic and celery in butter until tender. 2. Add flour; cook and stir until lightly browned. 3. Add water, tomato puree, bay leaves, Worcestershire and Tabasco sauces and seasonings. Simmer uncovered, stirring occasionally, for 25 minutes, or until sauce is almost desired consistency. 4. Add shrimp and continue cooking for 15 minutes more. 5. Garnish with quartered eggs. Serve with rice and garnish with parsley.

Old Southern Chicken Potpie

When I married my husband in 1992, I learned that his late first wife was a great cook. I was looking through my collection to find a meal that would “wow” him. I found this in a 1978 McCall’s Magazine—it did the job. It’s now his favorite dish. —nOrma s. bel air, MD CuStOMer Of PhySiCiaNS Mutual maKes: 8 to 10 servIngs

32 2 1½ 2 1

1/3 1 ½

2/3 2 11 ¾ 2

shrimp etouffe

oz. chicken stock cups diced carrots cups sliced celery cups coarsely chopped sweet onions rotisserie chicken cup flour tsp. salt tsp. pepper cup milk cup frozen green peas or mixed vegetables oz. package pie crust mix (or pastry for two 9-in. pie crusts) tsp. dried thyme leaves (or 2 tsp. fresh snipped thyme) Tbsp. butter or margarine, melted

1. Preheat oven to 400°. Place stock, carrots, celery and onions in large saucepan or stockpot, simmer until tender. Remove meat from chicken and coarsely chop, set aside. 2. In a small bowl, combine flour, salt and pepper. Stir in milk until smooth. Stirring constantly, add flour mixture to stock and bring to a boil. Reduce heat and simmer until sauce is thick. Add chicken and frozen vegetables. Pour filling into greased or sprayed baking dish. 3. Stir thyme into the dry pie crust mix then prepare crust according to package directions. On lightly floured surface roll out pastry ½ inch larger than baking dish. Place pastry on top of filled baking dish; turn edge under. Crimp as desired. Make slits on top, brush with melted butter. Bake 35 to 40 minutes or until crust is golden. Variations If using refrigerated pie crusts, stir thyme into the filling. Make in two 9-inch pie pans.

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WorldMags.net

WorldMags.net

hot apple Pie with homemade crust

Super Easy Beer Bread

delicious with your favorite dip or alongside a hearty soup or chili. —amy J. OMaha, Ne PhySiCiaNS Mutual eMPlOyee PreP: 5 MIn. • baKe: 40 MIn. maKes: 1 loaf (12 slIces)

3 cups self-rising flour 3 Tbsp. sugar 1/4 tsp. salt 1 bottle (12-oz.) beer or nonalcoholic beer 3 Tbsp. butter, melted

1. Preheat oven to 350°. In a large

Hot Apple Pie with Homemade Crust

I was in seventh grade when my mother first taught me to make apple pie, and we didn’t use store-bought crust. When I had kids of my own, I taught my daughter to do the same. Busy schedules sometimes entice us to turn to prepared crusts, but for the “real” homemade pie, we go back to this easy recipe. Many people serve warm pie, but we always like our pies well-chilled. —Karen r. Newberry, SC PhySiCiaNS Mutual ageNt PreP: 30 MIn. + chIllIng baKe: 1 hour + coolIng maKes: 8 servIngs (1 pIe), plus pastry for a douBle-crust pIe CRUST

51/3 cups all-purpose flour, divided 1 tsp. baking powder, divided 2 tsp. salt, divided 1 lb. cold lard, divided 6 to 8 Tbsp. ice water, divided FILLING

4 to 5 large tart apples, peeled and sliced (about 21/2 pounds) 3/4 cup sugar plus 1 Tbsp. sugar, divided 2 Tbsp. all-purpose flour 2 tsp. ground cinnamon 2 Tbsp. butter 1 Tbsp. 2% milk

1. In a large bowl, whisk 2⅔ cups flour, ½ teaspoon baking powder and 1 teaspoon salt; cut in ½ pound lard (about 1 cup) until crumbly. Gradually add 3-4 tablespoons ice water, tossing with a fork, until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Repeat with remaining crust ingredients. Wrap disks separately in plastic wrap; place in a resealable plastic freezer bag and freeze for later use. 2. Preheat oven to 425°. For filling, place apples in a large bowl. In a small bowl, combine ¾ cup sugar, flour and cinnamon; add to apples and toss to coat. 3. On a lightly floured surface, roll one portion of refrigerated dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a ⅛-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with remaining sugar. Cut slits in top. Place on foil-lined baking sheet. 4. Bake 20 minutes on a lower oven rack. Reduce heat to 375°. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

bowl, whisk flour, sugar and salt. Stir in beer and melted butter just until moistened. Transfer to a greased 8-in. x 4-in. loaf pan. 2. Bake 40-45 minutes or until a toothpick inserted in center comes out clean (top will be light-colored). Cool in pan 10 minutes before removing to a wire rack to cool. nOTe As a substitute for each cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. super easy beer bread

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jeffersonville, pennsylvania www.egglandsbest.com www.facebook.com/egglandsbesteggs

MAKE wEEKnight MEnU PLAnning A BREEZE:

classic deviled eggs page 41

pecan pie pAGE 41

Mini spinach quiches pAGE 43

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eggland’s best

WorldMags.net French Toast Strata makes: 12 ServingS

1 french baguette loaf, cut into 1/2 inch cubes 8 eggland’s best eggs 11/2 cups lowfat buttermilk 1/4 cup maple syrup 1 tsp. vanilla extract 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 cup brown sugar

1. Preheat oven to 325º. Coat a 13-in. x 9-in. casserole dish with cooking

breakfast burritos

spray. Arrange baguette cubes and spread along the bottom of the dish. 2. In a large bowl, combine eggs, buttermilk, syrup, vanilla extract, cinnamon and nutmeg. Mix well and pour over bread. 3. Cover with plastic wrap and press down lightly, so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight). 4. Bake for 45 minutes, or until eggs are set. 5. When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving.

Breakfast Burritos French toast strata

PreP: 5 min. • Cook: 15 min. makes: 6 ServingS

6 whole wheat tortillas 6 eggland’s best eggs (large) 1 red bell pepper, diced 1/2 yellow onion, diced 1 sausage link 1/2 tsp. salt 1/2 tsp. pepper 1 cup low-fat cheddar cheese, shredded 1/4 cup sour cream, fat-free 1/2 cup salsa

1. Preheat oven to 200º. Arrange tortillas on a baking sheet and warm in oven until ready to serve. 2. In a large skillet sprayed with nonstick olive oil spray, saute diced onion and bell peppers until soft. Remove from heat and set aside. 3. Remove casing from sausage and crumble into the same skillet; cook according to package instructions, remove and set aside. 4. In a large bowl, scramble eggs with salt and pepper; pour into skillet and stir, cooking until eggs are firmly set. Remove from heat when cooked through. 5. To assemble burritos, spread a thin layer of sour cream on each tortilla and top with even amounts of all remaining ingredients: eggs, peppers, onions, sausage, cheddar cheese and salsa. Roll and serve.

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WorldMags.net Classic Deviled Eggs PreP: 20 min. • Cook: 10 min.

12 eggland’s best eggs 2/3 cup low-fat mayonnaise 1 tsp. mustard 1/2 tsp. salt 2 tbsp. paprika, optional

1. Place eggs in a large stockpot or pan with a tight-fitting lid; fill with cold water, making sure the water covers the eggs. Add 1 tablespoon of vinegar to the water. 2. Turn stove on high heat, and bring the water to a boil. 3. As soon as the water begins to boil, cover pot and turn heat of. Allow eggs to sit in water for 12 minutes, with the lid still on the pot. 4. Remove eggs from pot using a slotted spoon, and place on a paper towel or clean kitchen towel. 5. When eggs are cool enough to handle, peel and slice eggs in half lengthwise; remove yolks. Mash yolks with a fork and add mayonnaise, mustard and salt.

6. Put the yolk mixture into a plastic baggie and snip the end of one corner. Pipe the mixture into egg whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour.

Pumpkin Pancakes PreP: 10 min. • Cook: 15 min. makes: 16 ServingS

2 1/4 cups all-purpose flour 1/4 cup light brown sugar, packed 2 tbsp. granulated sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. pumpkin pie spice 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 11/3 cups pure pumpkin 2 large eggland’s best eggs 11/2 cups low-fat buttermilk 2 tbsp. canola oil 2 tsp. vanilla extract butter, maple syrup or fresh whipped cream, optional

1. In a large bowl, mix dry ingredients; set aside. 2. In another large bowl, whisk pumpkin, eggs, buttermilk, canola oil and vanilla extract; slowly add dry ingredients and beat well. 3. Using a ⅓-cup dry measuring cup, or a large ladle, pour batter onto a nonstick skillet heated over medium-high heat. 4. Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute. Repeat until all batter is used. 5. Top with butter and maple syrup or with fresh whipped cream if desired.

Pecan Pie

Pecan Pie PreP: 15 min. • Cook: 50 min. makes: 12 ServingS

3 large eggland’s best eggs 1 cup dark corn syrup 2/3 cup sugar 1/3 cup melted butter 1 tsp. vanilla extract ¼ tsp. salt 1 cup pecans, halved 1 9-inch pie shell

1. Preheat oven to 350º. In medium bowl, whisk together eggs, corn syrup, sugar, butter, vanilla and salt until well blended. 2. Evenly arrange pecan halves over bottom of pie shell. Carefully pour egg mixture over pecans. 3. Bake in preheated oven until filling is set and crust is brown, about 45-50 minutes. Cool on wire rack.

Pumpkin Pancakes

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eggland’s best

WorldMags.net Sweet Corn Quiche PreP: 15 min. • Cook: 40 min.

1 5 2 1

refrigerated pie crust eggland’s best eggs (large) tbsp. butter, melted tsp. salt 1/2 cup sour cream, fat-free 1/4 cup skim milk 1/2 cup shredded cheddar cheese, low-fat 11/2 cups corn kernels (if frozen, thawed)

1. Preheat oven to 400º. Roll out pie crust and place in 9-in. deep dish pie or tart pan; prick bottoms and sides with a fork. Prebake crust for 8-10 minutes. 2. In a medium bowl, mix eggs, melted butter, salt, sour cream, and milk; whip until flufy. Stir in shredded cheese and corn. 3. Pour into prepared pie shell; reduce oven temperature to 350º, and bake for 35-40 minutes, or until eggs are set.

sweet Corn Quiche

Pumpkin Bread PreP: 15 min. • Cook: 1 hour makes: 24 servings

31/2 cups all-purpose flour 3 cups sugar 2 tsp. cinnamon 11/2 tsp. nutmeg 1/2 tsp. ginger 2 tsp. baking soda 1 tsp. baking powder 11/2 tsp. salt 4 eggland’s best eggs 3/4 cup lowfat buttermilk 1/4 cup canola oil 1 can (15-ounce) pure pumpkin 2/3 cup water 1 tsp. vanilla extract nuts, whipped cream or powdered sugar, optional

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1. Preheat oven to 350°; spray two 9-in. x 5-in. loaf pans with nonstick cooking spray and set aside. 2. In a large bowl, sift together all of the dry ingredients and set aside. 3. In another large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, mix eggs, buttermilk, oil, pumpkin, water and vanilla extract together until well blended. 4. Gradually add dry ingredients to pumpkin mixture, blending well after each addition. If you are using nuts, stir in after all ingredients are combined. 5. Pour evenly into loaf pans and bake 50-60 minutes, or until a knife inserted in the middle comes out clean. 6. Top with whipped cream or powdered sugar, if desired.

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Pumpkin bread

WorldMags.net Mini Spinach Quiches

3. Place crust dough in each mufn

PreP: 15 min. • Cook: 35 min. makes: 12 servings

2 4 10 1 breakfast Casserole

Breakfast Casserole

1/4 4

1/4 1/2 1/4

PreP : 1 hour • Cook: 45 min. makes: 16 servings

12 1 1 1 8 2 5

large eggland’s best eggs cup fat-free half-and-half tsp. salt tsp. pepper slices bread cups fresh baby spinach sausage links, cooked & crumbled 2 cups mozzarella cheese, part skim 2 tbsp. fresh parsley

frozen pie crusts, thawed slices turkey bacon oz. fresh spinach garlic clove, minced Vidalia onion, chopped eggland’s best eggs cup skim milk low-fat mozzarella cheese, part-skim, shredded tsp. salt

1. Preheat oven to 350º; lightly spray a 12-cup mufn tin with nonstick spray and set aside. 2. Remove pie crusts from tins and roll out on a floured surface; use a biscuit cutter to make 1½ to 2-inch circles from the crust dough.

cup, pressing into the bottom and sides of each mufn cup. 4. Cook turkey bacon in a medium skillet over medium-high heat until crisp; drain on a paper towel; crumble bacon when completely cooled. 5. In the same skillet, sauté spinach and garlic until spinach is wilted, approximately 5 minutes; drain and set aside. 6. Using the same skillet, sauté onion until it begins to soften, approximately 3-5 minutes; drain and set aside. 7. Mix eggs, milk, cheese, bacon and salt until well-combined; stir into spinach and add onions; mix well. 8. Spoon egg and spinach mixture into each mufn cup, filling about ⅔ full. 9. Bake for 20-25 minutes, or until quiches are pufy and golden brown. Remove and cool on a wire rack before serving.

Around Mini S our kitchen hit stra pinach Quich, lef tover ight ou t of the es are a Co o minuteking them for freezer. next Su s at 350 º mea10 -15 nday br ns your in minuunch is ready tes!

1. Spray a 13-in. x 9-in casserole dish with nonstick cooking spray and set aside. 2. In a large bowl, beat eggs, half-and-half, salt and pepper; set aside. Tear bread into small pieces and set aside in a medium bowl. 3. Spray a large skillet with nonstick cooking spray; add spinach and cook over medium heat until just wilted, approximately 1-2 minutes; remove from heat when wilted and mix spinach with sausage. 4. To prepare casserole, scatter bread on the bottom of the casserole dish, spoon sausage and spinach mixture over bread. Pour egg mixture carefully into dish, pressing down on sausage and bread to soak up egg mixture. Cover dish tightly and refrigerate for an hour to allow egg mixture to soak in. 5. When ready to bake, remove from refrigerator, sprinkle mozzarella cheese and parsley evenly over the top of the egg mixture. Preheat oven to 350º. 6. Bake for 35-45 minutes or until eggs are set. Allow to cool for 5 minutes before serving.

mini spinach Quiches

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CALABASAS, CALIFORNIA www.mydOROt.COm

SCORE BIG POINTS WITH THESE WINNING RECIPES:

Herb-Crusted Rack of Lamb page 49

Roasted CaulifloweR Mash pAGE 46

GinGeR CuRRant sCones pAGE 49

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WorldMags.net Roasted Cauliflower Mash

dorot

here’s a tempting yet lower-carb alternative to traditional holiday side dishes. guests might even think it’s mashed potatoes! —Jane mCGlothren DAphNE, Al PreP: 30 MIn. • Bake: 25 MIn. makeS: 10 servIngs

2 medium heads cauliflower, broken into florets 1/4 cup olive oil 6 dorot Crushed Garlic cubes 2 tsp. Greek seasoning 1 cup (4 oz.) shredded sharp cheddar cheese 2/3 cup sour cream 1/2 cup crumbled cooked bacon 1/3 cup butter, cubed

Baked Creamy Spinach dip

1. In a large bowl, combine the

Baked Creamy Spinach Dip My cheesy spinach dip is a little lighter than other versions I’ve seen and pairs well with bagel chips. —Jenn tidwell FAIR OAKS, CA PreP: 25 MIn. • Bake: 30 MIn. makeS: 14 servIngs (1/4 cup each)

2 pkg. (10 oz. each) frozen chopped spinach, thawed 1 tbsp. butter 2 dorot Crushed Garlic cubes 1 tbsp. all-purpose flour 1 can (12 oz.) evaporated milk 1/2 cup grated Parmesan cheese, divided 1/4 cup cream cheese 1/4 cup ricotta cheese 1/4 tsp. ground nutmeg 1/2 tsp. salt 1/4 tsp. pepper Bagel chips

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1. Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid. 2. In a large saucepan, heat butter over medium heat. Add Dorot Crushed Garlic cubes; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in ¼ cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended. 3. Transfer to a 1½-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

tasteofhome.com/cooking-school fall 2013

cauliflower, oil, Dorot Crushed Garlic cubes and Greek seasoning; mix thoroughly. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. 2. Transfer cauliflower to a large bowl. Mash cauliflower with cheese, sour cream, bacon and butter. Transfer to a greased 8-in- square baking dish. Bake at 350° for 25-30 minutes or until heated through.

roasted Cauliflower mash

WorldMags.net

WorldMags.net Fish Taco Bites

enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. —Carmell ChildS FERRON, UT PreP: 30 MIn. • Bake: 20 MIn. makeS: 3 dozen

1/2 cup salsa verde Sesame Cilantro Chicken

Sesame Cilantro Chicken

slightly sweet, super juicy and drizzled with a wonderful asian-inspired sauce, this chicken is definitely delicious enough to serve guests. Wild rice makes for an easy side. —Brittany Bowen FlAGSTAFF, AZ

4 2 6 1

oz. cream cheese, softened tbsp. lime juice, divided dorot Chopped Cilantro cubes tsp. honey dash salt 12 frozen breaded fish sticks 1 tbsp. taco seasoning 36 tortilla chip scoops 11/2 cups coleslaw mix 3/4 cup cubed avocado 3/4 cup chopped seeded tomato

1. In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, Dorot Chopped Cilantro cubes, honey and salt. Cover and process until smooth; set aside. 2. Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp. 3. Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and ½ cup salsa mixture. Spoon into chips. 4. Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about ½ teaspoon salsa mixture.

PreP: 10 MIn. • Bake: 25 MIn. makeS: 4 servIngs

4 boneless skinless chicken breast halves (6 oz. each) 1/2 cup honey 2 tbsp. reduced-sodium soy sauce 1 dorot Crushed Garlic cube 1 dorot Crushed Ginger cube 3 dorot Chopped Cilantro cubes 1 tbsp. sesame seeds, toasted

1. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the honey, soy sauce, Dorot Crushed Garlic cube, Dorot Crushed Ginger cube and Dorot Chopped Cilantro cubes; mix thoroughly and spoon ¼ cup honey mixture over chicken. Set aside the remaining mixture. 2. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. Spoon reserved mixture over chicken; sprinkle with sesame seeds.

?

Fish taco Bites

Did you know? DOROT MAKES COOKING FUN, CONVENIENT AND EASY Cooking with Dorot’s cubes is a true revolution— they’re always available in your freezer, you never have to peel / chop / or crush again, and they last forever... just pop a cube into your favorite dish and enjoy the compliments.

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WorldMags.net dorot

Zucchini Egg Bake

This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time. loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit.

Potato Basil Scramble

This potato dish is so popular at our house, we argue over who gets the leftovers. We love this for dinner with fruit salad and english muffins. It also makes a hearty breakfast for the weekend.

—kim hafner eAST WALpoLe, MA

—terri ZoBel RALeIGH, nC

PreP: 15 mIn. • Bake: 20 mIn. makeS: 6 ServIngS

PreP/total time: 30 mIn. makeS: 4 ServIngS

3 cups chopped peeled zucchini 4 dorot Sauteed Glazed onion cubes 2 dorot Crushed Garlic cubes 1/4 cup butter 4 eggs 1/2 cup grated Parmesan cheese 12 dorot Chopped Parsley cubes 1 dorot Chopped Basil cube 11/2 tsp. minced fresh marjoram or 1/2 tsp. dried marjoram 1/2 tsp. salt 1/2 cup shredded monterey Jack cheese

2 cups cubed potatoes 2 dorot Sauteed Glazed onion cubes 1/2 chopped green pepper 1 tbsp. vegetable oil 2 cups egg substitute 6 dorot Chopped Basil cubes

1/2 tsp. salt 1/8 tsp cayenne pepper

1. Place potatoes in a microwavesafe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain. 2. In a large nonstick skillet coated with cooking spray, mix the Dorot Sauteed Glazed Onion cubes, green pepper and potatoes in oil until tender. Add the egg substitute, Dorot Chopped Basil cubes, salt and pepper. Cook and stir over medium heat until eggs are completely set. note This recipe was tested in a 1,100-watt microwave.

Potato Basil Scramble

1. In a large skillet, saute the zucchini. Add in the Dorot Sauteed Glazed Onion cubes and Dorot Crushed Garlic cubes; mix thoroughly and set aside. In a large bowl, whisk the eggs, Parmesan cheese, Dorot Chopped Parsley cubes, Dorot Chopped Basil cube, marjoram and salt; mix thoroughly. Stir in zucchini mixture and Monterey Jack cheese. 2. Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

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Did you know? DoRoT CUBeS ARe FReSHeR THAn FReSH GARLIC & HeRBS Flash-frozen herbs are often healthier and have a better taste than fresh herbs because of the unique process that locks in all the nutrients. Dorot grows all the garlic and herbs and flashfreezes them right at the fields.

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WorldMags.net Ginger Currant Scones

thoroughly. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger. 2. Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Herb-Crusted Rack of Lamb

For those who enjoy a main course of lamb, here’s a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. —Carolyn SChmelinG BRookFIeLD, WI

Ginger Currant Scones

I add loads of currants to my flaky, attractive scones. Served warm with a drizzle of honey, these gingery treats are a welcome addition to breakfast, brunch or afternoon tea. —Sheila Parker Reno, nV PreP: 15 mIn. • Bake: 20 mIn. makeS: 4 SconeS

3. Bake at 375° for 20-25 minutes or until golden brown. Drizzle with honey. Serve warm.

Ginger Pound Cake

When I need to take a cake to a potluck dinner in fall, this is the recipe I reach for. The tall cake looks so attractive and tastes great. —luCile Cline WICHITA, kS

11/2 cups all-purpose flour 1/3 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 6 tbsp. cold butter, cubed 1/2 cup buttermilk 3/4 cup dried currants 1/2 dorot Crushed Ginger cube 2 tsp. honey

1. In a small bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Add buttermilk just until moistened. Stir in currants and Dorot Crushed Ginger cube; mix thoroughly. Turn onto a floured surface; knead 10 times. 2. Pat or roll out to 1-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray.

PreP: 20 mIn. • Bake: 65 mIn. + coolIng makeS: 12-16 ServIngS

1 cup butter, softened 11/2 cups sugar 3/4 cup packed brown sugar 5 eggs 6 dorot Crushed Ginger cubes 2 tsp. vanilla extract 3 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 cup milk 1/2 cup chopped crystallized ginger

1. In a large bowl, cream butter and sugars until light and flufy. Add eggs, one at a time, beating well after each addition. Stir in Dorot Crushed Ginger cubes and vanilla; mix

PreP: 15 mIn. • Bake: 20 mIn. makeS: 4 ServIngS

1/2 cup fresh bread crumbs 6 dorot Chopped Parsley cubes 1 tbsp. minced fresh thyme or 1 tsp. dried thyme 1 dorot Crushed Garlic cube 2 tbsp. olive oil 2 frenched racks of lamb (11/2 lbs. each) 1/4 tsp. salt 1/4 tsp. pepper 1 tbsp. dijon mustard

1. In a shallow dish, combine the bread crumbs, Dorot Chopped Parsley cubes, thyme and Dorot Crushed Garlic cube; mix thoroughly. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture. 2. Place racks in a shallow baking pan side by side with bones interlaced.Bake at 375° for 3040 minutes or until meat reaches desired doneness (for mediumrare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

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taste of home

WorldMags.net

z

l e t e Pr e! m i t also share s r e d a e r , h oug ist wasn’t ensimple, salty snack. w t e d a m e t hom n the as if a big, fay irresistible takes oot to love? prett What’s kn

soft Beer Pretzels

Sha p o e int che r bits. o t wis wy Wa ts, b f r It’s rom t m anduns all he o goo ven d. .

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favorite Chili Cheeseburgers

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Soft Beer Pretzels

What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. I’m always looking for new ways to combine fun flavors and this pretzel certainly fits the bill. —alyssa Wilhite Whitehouse, tX PreP: 1 hour + rIsINg Bake: 10 mIN. makes: 8 preTzels

1 bottle (12 oz.) amber beer or nonalcoholic beer 1 pkg. (1/4 oz.) active dry yeast 2 tbsp. unsalted butter, melted 2 tbsp. sugar 11/2 tsp. salt 4 to 41/2 cups all-purpose flour 10 cups water 2/3 cup baking soda TOPPING

1 egg yolk 1 tbsp. water Coarse salt

1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1½ tsp. salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape dough into eight balls; roll each into a 24-in. rope. Curve ends of rope to form a circle;

Pick a Sh

twist ends once and lay over opposite side of circle, pinching ends to seal. 4. In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. 5. Place pretzels 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

to make Pretzel rolls Divide and shape into eight balls. Roll each into a 14-in. rope. Starting at one end of rope, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal. Boil, top and bake as directed. to make Pretzel Bites Divide and shape into eight balls; roll each into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed; bake at 400° for 6-8 minutes or until golden brown. Makes 8 dozen. to freeze Place cooled pretzels in resealable plastic freezer bags. Store in freezer. To use, thaw at room temperature or, if desired, microwave each pretzel on high 20-30 seconds or until heated through.

Favorite Chili Cheeseburgers

These should really be called double cheeseburgers, since you stuff them with sharp cheddar cheese and serve with warm nacho cheese on top.

1 tbsp. chili powder

1/2 cup shredded cheddar cheese 4 hamburger-size pretzel buns or hamburger buns, split 1/2 cup nacho cheese sauce, warmed

1. In a bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly. Shape into eight 1/4-in.-thick patties. Place 2 Tbsp. cheese onto the center of each of four patties. Top with remaining patties; press edges firmly to seal. 2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cheese sauce.

—DeB Williams Peoria, aZ start to finish: 20 mIN. makes: 4 servINgs

1 lb. ground beef 2 tbsp. chili sauce

a PE

SHARE THE BEST

inch by inch, pretzels are a cinch. Make a rope of dough 24 inches long for traditional pretzels, 14 inches for rolls and 12 inches for the bites.

Taste of Home ofers the best from kitchens just like yours. Order your subscription today to ensure those great flavors are part of your family’s daily dinnertime. Subscribe at ShopTasteofHome.com.

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ameriCa the taSty

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The U.S. is home to the greatest cooks in the world—cooks just like you! Learn a bit more about beloved Culinary Specialists and their regional specialties with this sneak peek of Recipes Across America.

idwest The M

“I love this recipe because that payoff of taking the time to combine the spices is so big. It’s a perfect combination that should spend some time cooking slow and low. It’s a definite winner in my book!” —eriC VillegaS

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Chili Coney Dogs Eric’s pick

WorldMags.net “In the Midwest,

we love being selfsustainable. We may not grow the largest crop of apples in the world, but you can bet that come harvest time, we will have picked our fruit trees with great care, and made use of every single piece.” —Dana elliott

Chili Coney Dogs

Everyone in our family, from smallest kids to oldest adults, loves these dogs. They’re so easy to throw together in the morning, or even the night before.

Delightful apple Pie Dana’s pick

—miChele harriS VickSbUrg, Mi PreP: 20 min. • Cook: 4 hours makeS: 8 sErvings

1 lb. lean ground beef (90% lean) 1 can (15 oz.) tomato sauce 1/2 cup water 2 tbsp. Worcestershire sauce 1 tbsp. dried minced onion 1/2 tsp. garlic powder 1/2 tsp. ground mustard 1/2 tsp. chili powder 1/2 tsp. pepper Dash cayenne pepper 8 hot dogs 8 hot dog buns, split Shredded cheddar cheese, relish and chopped onion, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and spices. 2. Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired.

Delightful Apple Pie

There aren’t many things more American than hot-out-of-the-oven apple pie. This recipe is one you can hang your hat on. —amy WooD WichiTa, kS PreP: 25 min. • Bake: 45 min. + cooling makeS: 8 sErvings

1 sheet refrigerated pie pastry 6 cups thinly sliced peeled tart apples (about 5 medium) 1/4 cup apple butter 3 tbsp. all-purpose flour 2 tbsp. plus 11/2 tsp. sugar 11/2 tsp. apple pie spice 1 tsp. ground cinnamon TOPPING

1/2 1/4 1/4 1/2

cup all-purpose flour cup sugar cup packed brown sugar tsp. apple pie spice

1/2 tsp. ground cinnamon 3 tbsp. cold butter

1/2 cup chopped walnuts Vanilla ice cream, optional

1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, toss apples with apple butter. Combine the flour, sugar, pie spice and cinnamon; add to apple mixture and toss to coat. Transfer to crust. 2. In a small bowl, combine the flour, sugar, brown sugar, pie spice and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add walnuts; sprinkle over filling. 3. Bake at 375° for 45-50 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired.

top tip

Whether you eat it fresh, or preserve it by canning or freezing it, you’ll be able to enjoy the “fruit” of your labor throughout the entire season!

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america the tasty

WorldMags.net “To me, this is a great example of comfort food. I like that it can be made with common ingredients that are easily found in our grocery store.” —kareN Davis

Poteca Nut Roll

my mother-in-law brought this recipe from Yugoslavia in the early 1900s. it was a tradition in her family to serve it for holidays and special occasions. Now it’s my tradition. Family members often help roll the dough and add the filling. —mrs. aNthoNy setta Saegertown, Pa PreP: 30 miN. + risiNg • Bake: 35 miN. makes: 1 coFFee cake

1 pkg. (1/4 oz.) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 1/4 cup sugar 1 tsp. salt 1 egg, lightly beaten 1/4 cup shortening 3 to 31/2 cups all-purpose flour FILLING

1/2 cup butter, softened 1 2 1 1 4

creamy swedish meatballs Karen’s pick

cup packed brown sugar eggs, lightly beaten tsp. vanilla extract tsp. lemon extract, optional cups ground or finely chopped walnuts 2% milk confectioners’ sugar, optional

1. In a large bowl, dissolve yeast in

Creamy Swedish Meatballs

1 cup beef broth

Nutmeg, allspice and cardamom blend to create the traditional taste of these moist meatballs. The creamy sauce has a rich beef flavor with a touch of dill.

1/2 cup heavy whipping cream 1/4 tsp. dill weed 1/4 cup minced fresh parsley, optional

warm water. Add the milk, sugar, salt, egg, shortening, and 1½ cups flour; beat until smooth. Add enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

—taste of home test kitcheN

1. In a large bowl, combine the first PreP/total time: 30 miN. makes: 4 serviNgs

1/2 cup soft bread crumbs 1 medium onion, chopped 1 egg, lightly beaten 2 tbsp. heavy whipping cream 1/2 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground allspice 1/8 tsp. ground cardamom 3/4 lb. lean ground beef (90% lean) 1/2 lb. ground pork GRAVY

2 tbsp. butter 2 tbsp. all-purpose flour

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eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1½-in. meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 11-12 minutes or until a thermometer reads 160°; drain. 2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and dill; simmer for 1 minute. Place meatballs in a serving dish; pour gravy over top. Garnish with parsley if desired.

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Poteca Nut roll Cheryl’s pick

FUN WorldMags.net FILLINGS GALORE

“the main ingredients in the filling are ground beef, onion and cabbage. try substituting your own favorite veggies like pan cooked small diced potatoes and carrots. You can also substitute ground turkey or venison for the beef. add a pat of butter to the filling in each sandwich when using a lean meat like venison.” —Guy kliNziNG

Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch down. Turn onto a lightly floured surface; roll into a 30-in. x 20-in. rectangle. In a bowl, combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add about ½ cup milk until mixture reaches spreading consistency. Spread over rectangle to within 1 in. of edges. 4. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. 5. Bake at 350° for 35 minutes or until golden brown. Remove from pan to a wire rack to cool. If desired, combine confectioners’ sugar and enough milk to make a thin glaze; brush over roll.

Practice Makes the Perfect Confection

“this dish reminds me of the nut roll my grandmother, who was german, would make for us every time we visited. I remember my brother and I fighting over who would get the last piece.” —cheryl coheN

Nebraska’s stuffed Beef sandwiches Guy’s pick

Nebraska’s Stufed Beef Sandwiches

When i moved to Nebraska, i discovered many ethnic foods that i had never heard of before. a friend introduced me to this german-russian beef sandwich, and it quickly became a family favorite. —Dolly croGhaN MeaD, ne PreP: 35 miN. + risiNg • Bake: 20 miN. makes: 12 serviNgs

41/2 cups all-purpose flour, divided 1/4 cup sugar 2 pkgs. (1/4 oz. each) active dry yeast 1 tsp. salt 3/4 cup milk 1/2 cup water 1/2 cup shortening 2 eggs FILLING

2 2 4 2 1 1

lbs. lean ground beef (90% lean) medium onions, chopped cups chopped cabbage tsp. seasoned salt tsp. garlic powder tsp. pepper

?

Did you know?

1. Place 1¾ cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes. 2. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. 3. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted. 4. Punch dough down; divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6-in. square. Place ¾ cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets. 5. Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

These sandwiches are a true midwestern regional favorite with roots in the kitchens of german and russian immigrants. a similar sandwich is sold at fast-food restaurants all across Nebraska.

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aMeRica the tasty

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Cedar Plank Salmon with Blackberry Sauce

Here’s my go-to entree for a warmweather cookout. The salmon has a rich, grilled taste that’s enhanced by savory blackberry sauce. It’s a nice balance of sweet, smoky and spicy. —stephanie Matthews Tempe, aZ pRep: 20 MIn. + SoakIng • GRill: 15 MIn. Makes: 6 ServIngS (3/4 cup Sauce)

2 cedar grilling planks 2 cups fresh blackberries 2 tbsp. white wine 1 tbsp. brown sugar 11/2 tsp. honey 11/2 tsp. chipotle hot pepper sauce 1/4 tsp. salt, divided 1/4 tsp. pepper, divided 1/4 cup finely chopped shallots 1 garlic clove, minced 6 salmon fillets (5 oz. each)

1. Soak grilling planks in water for

at least 1 hour. 2. In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, ⅛ teaspoon salt and ⅛ teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside. 3. Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. 4. Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce. note Using cedar planks gives the salmon great flavor.

—jaMie Dunn

“I love this recipe because grilled salmon is one of my favorite things to make and eat. Using fresh blackberries in something other than a salad or dessert is unique, and the sauce looks beautiful on the salmon.” —kRisti laRson

est The W

cedar plank salmon with blackberry sauce Kristi’s pick

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“When making this recipe, divide it into two 8 x 8 pans so you can freeze one. Line one pan with foil before adding the casserole to freeze. Once it’s completely frozen, remove from the pan and slide into a freezer bag. This way the pan is back in the kitchen to be used another day.”

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home-style sausage Gravy and biscuits Michelle’s pick

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You ca n mak mo et chang re persona his recipe l ing ou t the s ized by to you eason r f a v o an eas i r y recip ites! It is al ngs you’re s e servin to double i o f g a cro wd.

st uthwe The So

shredded potato casserole Jamie’s pick

Shredded Potato Casserole This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for a party. The topping of cornflake crumbs and parmesan cheese adds crunch. —paula zsiRay logan, UT pRep: 10 MIn. • bake: 45 MIn. Makes: 6-8 ServIngS

uth The So

Home-Style Sausage Gravy and Biscuits

My mother-in-law introduced me to her hamburger gravy, and I modified it slightly. We have this every weekend. —Michele bapst Jacksonville, nc

1 can (103/4 oz.) condensed cream of mushroom soup, undiluted 1 cup (8 oz.) sour cream 1/2 cup 2% milk 1 cup (4 oz.) shredded cheddar cheese 1/2 cup butter, melted, divided 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 1 cup cornflake crumbs 1/4 cup grated parmesan cheese

pRep/total tiMe: 30 MIn. Makes: 8 ServIngS

1 tube (16.3 oz.) large refrigerated flaky biscuits 1 lb. bulk pork sausage 1 cup chopped sweet onion 2 tbsp. butter 1 envelope country gravy mix 1 tbsp. all-purpose flour

Dash each garlic powder, italian seasoning, onion powder, pepper 11/2 cups 2% milk 1 cup reduced-sodium chicken broth

1. Bake biscuits according to package directions.

2. Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter, cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.

1. In a large bowl, combine the soup, sour cream, milk, cheddar cheese and ¼ cup butter. Stir in the hash browns. Transfer to a greased 13-in. x 9-in. baking dish. 2. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

“Biscuits and gravy are a staple in the South. They can and will be served for any meal: breakfast, dinner and/or supper! We don’t limit honey and our delicious foods to just once a day!” —Michelle RobeRts

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america the tasty

WorldMags.net Af te shell r cooking , cool ro ing yo i walklling pin our lobsterng and i n n g t h legs. e eig , use a pin, alongplace it a Grab you ht thin t insid the legs. one end ar rolling A e pop n s righ ll the tin d roll y t out . Gen meat ius!

st orthea The N

lobster rolls MichaelÕs pick

“This sandwich is quintessential New England. Everyone has heard of the legendary sandwich filled with lobster. I love this sandwich because when I was out East I ate by the docks where the boats brought in the freshly caught lobsters. Nothing like it!” —michael Barna

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Lobster Rolls

Mayonnaise infused with dill and lemon lend refreshing flavor to our Test Kitchen’s super sandwiches. Try toasting the buns for something special. —taste of home test Kitchen PreP/total time: 30 Min. maKes: 8 servings

1 cup chopped celery

1/3 cup mayonnaise 2 tbsp. lemon juice

1/2 tsp. dill weed 5 cups cubed cooked lobster meat (about 4 small lobsters) 8 hoagie rolls, split and toasted

In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

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reciPes across america

Take a culinary road trip across the UsA with Recipes Across America. More than 700 regional favorites are collected in this handy cookbook that will make you proud to be an American. Order your copy now at ShopTasteofHome.com ($24.99).

making spirits

bright

best holiday

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Thanks to home cooks like you, our Best Holiday Recipes are just that—your most mouthwatering recipes, handed down from one generation to the next. With this preview of Best Holiday Recipes, you have a menu that will create enough memories to last a lifetime.

apple & herb roasted turkey page 60

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best holiday

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Apple & Herb Roasted Turkey

my daughter loves to help me make this moist herb-roasted turkey. her job is to hand mommy the ingredients— if she doesn’t eat them first! —kimberly Jackson gay, ga PreP: 20 mIn. bake: 3 hours + sTandIng makes: 14 serVIngs

1/4 cup minced fresh sage 1/4 cup minced fresh rosemary

Bro sausag wn the e the veggand dice night be ies the fo cut dow re to prep timn on e.

turkey (14 pounds) medium apple, quartered medium onion, halved celery rib, halved 1/2 cup butter, melted 1/2 cup apple jelly, warmed 1 1 1 1

Grandma’s Poultry dressing

1. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks. 2. Place breast side up on a rack in a roasting pan. Stuf turkey with apple, onion and celery. Brush with butter. 3. Bake, uncovered, at 325° for 3 to 3½ hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving.

Christmas Rice

my family has enjoyed this delicious rice dish for many years. With chopped red and green peppers, it’s both fresh-tasting and festive-looking. It’s the perfect light side dish for a big holiday meal. —chere bell coloraDo springs, co PreP/total time: 20 mIn. makes: 6 serVIngs

1/2 cup finely chopped onion

Grandma’s Poultry Dressing

every family seems to have its own favorite dressing recipe that becomes a tradition, and this is ours. It came from grandma, who passed it down to my mother. now our children have carried it into their kitchens. This is truly a good old-fashioned recipe! —norma howland joliEt, il PreP: 20 mIn. • bake: 40 mIn. makes: 6 cuPs

3 celery ribs, finely chopped

1/2 medium sweet red pepper, 1/2 1 2 2

1/2 1/4

christmas rice

60

1 1 7 1 2 2 2

lb. bulk pork sausage cup milk cups coarse dry bread crumbs cup diced celery eggs, lightly beaten to 3 tbsp. minced fresh parsley tbsp. diced onion 1/2 tsp. salt or salt to taste

chopped medium green pepper, chopped tbsp. butter cups chicken broth cups uncooked instant rice tsp. salt, optional tsp. pepper

1. In a skillet, saute onion, celery and

1. In a large skillet, brown sausage.

peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. 2. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt if desired and pepper. Cover and let stand for 6-7 minutes. Stir before serving.

Drain and discard drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients. 2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40 minutes or until lightly browned.

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Pumpkin Cheesecake with Sour Cream Topping Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie? — dorothy smith El DoraDo, ar PreP: 15 mIn. + coolIng bake: 55 mIn. + chIllIng makes: 12-14 serVIngs

11/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted FILLING

3 pkgs. (8 oz. each) cream cheese, softened 1 cup packed brown sugar 1 can (15 oz.) solid-pack pumpkin 1 can (5 oz.) evaporated milk 2 tbsp. cornstarch 11/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 2 eggs, lightly beaten TOPPING

2 cups (16 oz.) sour cream

Pumpkin cheesecake with sour cream topping

1/3 cup sugar 1 tsp. vanilla extract additional ground cinnamon

1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1½ in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. 2. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. 3. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer.

top tip

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. 4. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon.

Feel free to sub in Polish, Italian, andouille or another sausage your butcher stocks to customize the dressing this holiday season. Whatever the occasion, Taste of Home is here for you! We’ve got you covered from start to finish with recipes from cooks like you, plus handy and easy crafts, decorating tips and way more! Visit TasteofHome.com to learn how you can make this your best holiday season ever!

TasTe The BesT!

Built for those of us who love to deck the halls, Taste of Home’s Best Holiday Recipes guarantees to make your favorite season the most wonderful time of the year. Get your copy today at ShopTasteofHome.com ($9.99)!

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And now for the

STAR OF OUR SHOW… YOU!

We couldn’t do this without you. Here are just a few of the reasons why you make our events so memorable! ladonna and Jim Reed with granddaughter Mikayla, who had a recipe published in Taste of Home and regularly attends Jamie’s shows in Oklahoma.

Attendee Spotlight: Lilli Curtain

Lilli Curtain was nine years old when Taste of Home Culinary Specialist Michael Barna first met her at one of his Cooking School shows in Barre, Vermont. She followed him to two other shows that fall and thought he was the greatest. “Obviously, my heart melted in an instant Michael says. The next year Michael brought Lilli on stage with him to demonstrate one of the Taste of Home recipes. “I soon came to realize just how comfortable she was onstage, working the mixer or interacting with the audience. She was a natural.” Lilli’s mom keeps Michael informed of her progress throughout the years. Now, Lilli has her very own personal chef business and even participated at the Kids Culinary Camp in Highgate, Vermont, where she was four to seven years younger than many of her campmates! We see big things in Lilli’s future and are excited to have her as part of our Taste of Home community!

lilli and Culinary Specialist Michael Barna at a Taste of Home Cooking School show.

Attendee Spotlight: LaDonna Reed

LaDonna Reed is an ultimate Taste of Home fan from Ponca City, Oklahoma! She attends a few Cooking School events each year and brings friends and family with her to share the experience. Taste of Home Culinary Specialist Jamie Dunn brought LaDonna onstage during a show in Ponca City to help with a recipe. “We had an absolute ball and I was so excited for her community to embrace her. She also cooked several dishes from the show and took them to a local radio station after the event.” Jamie regularly receives emails about a new recipe she’s tried or a food idea she’s excited about. LaDonna lives and breathes home cooking. She and her husband enjoy cooking together and sharing their recipe finds. Her passion for great recipes and Taste of Home is contagious! She never stops sharing her love for Taste of Home; she’s always thinking of others and is the embodiment of cooking, sharing and caring.

join the fun!

Home cooks like you are what makes Taste of Home such a treasure. Show us your stuff and you could be featured in a future issue! 62

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WorldMags.net You SAiD it

lancaster newspapers giving back to the Children’s Miracle network following their Taste of Home Cooking School show.

Event Partner Spotlight: Lancaster Newspapers

The reviews are in!

Our fans aren’t shy about showing us the love. Here’s a sampling of what you have to say about our shows. “i attended the cooking class in dearborn, Michigan, last night and enjoyed it. Between the large screen and having Michael onstage, it was easy to watch and learn. Most importantly, i am excited about cooking for the first time in years. Thank you!” —angelyn lane DEARboRN, Mi

For more than 25 years, Lancaster Newspapers has partnered with the Taste of Home Cooking School to “bring the page to the stage” in Pennsylvania. The show is not only a fun night out for family and friends, it also serves as an opportunity to give back to the community. Proceeds from the show benefit the Children’s Miracle Network. Lauren Ditmore, event planner for Lancaster Newspapers, seamlessly orchestrates the show each year. Lauren starts planning for the event eleven months out, but she says, “It doesn’t feel like work at all. It’s really fun!” The annual visit has gotten so big, you can find fans lined up for blocks long before the curtain goes up. Attendees eagerly wait to be among the first through the doors to get their hands on the smorgasbord of tasty treats served up to them thanks to partnerships with the local grocery store and appliance dealer. Those lucky enough to attend the show don’t just walk away with top notch recipe ideas. Some will even leave with a grand prize, such as a high-end washer, dryer, or vacuum cleaner. More than 50 prizes are awarded throughout the eveing. Great recipes paired with fantastic prizes with all the proceeds going to a worthy cause? That’s a winning combination in our book!

“My two sisters and i attended your cooking class in Seguin yesterday and we enjoyed it very much. You make the show so entertaining and your suggestions and hints are wonderful. i don’t know what my favorite thing was- i loved it all.” —gloria Katzer SEQuiN, tX

“dana, i loved your cooking show on May 21, 2013, in Mankato, Minnesota. i learned quite a few things i still didn’t know after 50 years of cooking.” —Sharon BaKKen RiCHfiELD, MN

“We had a wonderful time last night at the Somerset Taste of Home cooking show. Best night ever. We made this a girls’ night out and plan on this every year now! Thank you dana and Taste of Home.” —Brenda BuSter MoNtiCELLo, KY

“Hannah (12 years old) was so excited when you signed her magazine in nacogdoches Thursday night. She was the one who was responsible for the three of us coming to your show. We really enjoyed it.” —teSa newman CooK NACoGDoCHES, tX

“i attended the cooking school in Madison two nights ago and loved your cooking tips. i tried freezing ginger before grating it and the difference was amazing— so much easier than room temp. Thank you!” —StaCy dreeS BarneS MADiSoN, Wi

“It’s our first Taste of Home show— but you can bet we’ll be back next time!” —Kathy tangney Midland, Mi

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Cover reCipe

WorldMags.net “As far as I know, this cake recipe can be traced back to my German greatgrandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children.” —Stephanie traviS Fallon, nV

eat et tr a SWe FECT

PER OUR FOR Y

DAY HOLI

Black Forest Cake prep: 45 min. + cooling Bake: 30 min. + cooling MakeS: 12 servings

1 cup whole milk 3 eggs 1/2 cup canola oil 3 tsp. vanilla extract 2 cups plus 2 tbsp. all-purpose flour 2 cups sugar 3/4 cup baking cocoa

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11/2 tsp. baking powder 3/4 tsp. baking soda 3/4 tsp. salt FILLING

2 cans (141/2 oz. each) pitted tart cherries 1 cup sugar 1/4 cup cornstarch 3 tbsp. cherry brandy or 2 tsp. vanilla extract WHIPPED CREAM

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3 cups heavy whipping cream

1/3 cup confectioners’ sugar

1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper. 2. In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture. 3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack; remove paper. Cool completely. 4. Meanwhile, for filling, drain cherries, reserving ½ cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely. 5. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. 6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1½ cups whipped cream. Spread ¾ cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

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Contests

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submit your rECiPE t o

win!

HaLLOWeeN ParTY FOODS

Make & Freeze

Enter your best Halloween party recipe for a chance to win $1,000! Contest Deadline - October 25, 2013: Top Prize: $1,000

Submit your best easy-to-freeze recipes for a chance to win $1,000! Contest Deadline - September 27, 2013: Top Prize: $1,000

Taste of Home is looking for foods to create hauntingly fun Halloween parties for kids and grownups alike! Get in the spirit and scare up your favorite ghoulishly great Halloween-themed drink, appetizer, main dish, side dish and dessert recipes, and enter for the chance to win a grand prize of $1,000! Remember to keep your frightfully good recipes at 12 ingredients or fewer, please.

Are you the queen of fabulous freezer meals? Do you get a kick out of planning meals for the week ahead and ways to get them from freezer to table in mere minutes? Have we got the contest for you! We’re looking for your greatest weeknight easyto-freeze recipes, made with 12 ingredients or fewer, using beef, pork, chicken or turkey. Enter to win a $1,000 grand prize and you just might be featured in Taste of Home!

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RECIPE INDEx

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RECIPE INDEX A

Appetizer Wreath 11 Apple & Herb Roasted Turkey 60

B

Bacon-Cheddar Chicken Fingers 24 Baked Creamy Spinach Dip 46 Black Forest Cake 64 Braised Italian Sausage Stew 28 Breakfast Burritos 40 Breakfast Casserole 43

C

Caramel Apple Strata 13 Cedar Plank Salmon with Blackberry Sauce 56 Cheese-Garlic Biscuits 22 Chili Coney Dogs 53 Chiliville Chili 10 Chocolate-Stufed Pancakes 23 Christmas Rice 60 Classic Bisquick® Peach Cobbler 25 Classic Deviled Eggs 41 Corn & Potato Chowder with Hot Italian Sausage 30 Creamy Swedish Meatballs 54

D

Delightful Apple Pie 53

E

Easy Chicken Potpie 24 Easy Sausage Pizza 29 Eggs Benedict 14 Enchiladas 35

F

Favorite Chili Cheeseburgers 51 Fish Taco Bites 47 French Toast Strata 40

G

German Chocolate Cake 15 Ginger Currant Scones 49 Ginger Pound Cake 49 Golden Comfort Family Casserole 35 Grandma’s Poultry Dressing 60

H

Heavenly Family Casserole 12 Herb-Crusted Rack of Lamb 49 Home-Style Sausage Gravy and Biscuits 57 Hot Apple Pie with Homemade Crust 37

Italian Stufed Zucchini 34 Italian Wedding Soup 31

J Johnsonville® Italian Meatballs 30

L

Lobster Rolls 58

M

Mini Spinach Quiches 43 Monkey Bread 23 Morning Terrace Pizza 29

51

Soft Beer Pretzels

56

Cedar Plank Salmon with Blackberry Sauce

60

Apple & Herb Roasted Turkey

N Nebraska’s Stufed Beef Sandwiches 55

O

Old Southern Chicken Pot Pie 36 Onion Yorkshire Puddings 16

P

Pecan Pie 41 Potato Basil Scramble 48 Poteca Nut Roll 54 Pumpkin Bread 42 Pumpkin Cheesecake with Sour Cream Topping 61 Pumpkin Pancakes 41 Pumpkin Pie Cupcakes 17

R

Roasted Cauliflower Mash 46

S

Sandy’s Italian Pot Roast 34 Sausage Cheese Balls 25 Sausage Stufed Mushrooms 31 Sesame Cilantro Chicken 47 Shredded Potato Casserole 57 Shrimp Etoufe 36 Soft Beer Pretzels 51 Spinach-Stufed Chicken Pockets 9 Streusel Cofee Cake 22 Super Easy Beer Bread 37 Sweet Corn Quiche 42

Z

Zucchini Egg Bake 48

I

Impossibly Easy Breakfast Bake 22 Impossibly Easy Mini Cheeseburger Pies 8 Impossibly Easy Mini Pumpkin Pies 25 Italian Sausage Lasagna 28

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