Taste of Home 200706-07

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JUNE/JULY 2007 $3.99 U.S./$4.99 Canada

Cooking Magazine in the World!

Timeless Recipes from Trusted Home Cooks

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Farm Market Favorites, Grilling, Cool Desserts & More...

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June/July 2007

9 Sizzling Summer 13

Potluck Pleasers

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Just Desserts

Sizzlin Sum mer’ !

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Our Cover...

Features

•Cherry Tomato Mozzarella Saute, p. 29 •Raspberry Patch Cream Pie, p. 31 •Pineapple Chicken Kabobs, p. 33 •Grilled Corn on the Cob, p. 33 1

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JUNE/JULY 2007 $3.99 U.S./$4.99 Canada

Cooking Magazine in the World!

Timeless Recipes from Trusted Home Cooks

Farm Market Favorites, Grilling, Cool Desserts & More...

5 Shower the Bride

Step by step to a lovely luncheon

25 ‘Bountiful Harvest’ Contest Winners

Top 12 recipes fresh from the garden

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46 Snacks for the Road Take-along goodies for your trip

58 Clever Canisters E AM

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Readers store their staples in style

66 Let’s Party!

“Critters” make guests look twice at fun-filled gatherings

9 Here’s to a Sizzling Summer Grilled rib eye steaks, corn, dessert and more!

13 All Decked Out

Fresh-air-favorite potluck dishes

14 No-Fuss July 4th Cookout “Editor’s Favorite Meal” for the holiday

16 Home Run!

Baseball theme party is a big hit

18 Cheap Summer Eats! Super sloppy joes and more for just $1.69 a plate

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Departments Ask Our Test Kitchen Team 19 Time-Savers

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New Recipe Contest

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Touring Country Kitchens

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My “Secret” Ingredient

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Does Anyone Have…?

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Our Family’s Favorite Grace 61

24 “Bountiful Harvest” Contest 18 Feed Your Family

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Cherry Rhubarb Jam

Stirring Comments

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1,000 Taste of Home Field Editors

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Here’s Part of Our Staff

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Ted’s Toothpick Contest

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Recipe Index

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Back Cover Bonus Star-studded treat for the season

PLUS Means You Get More!

More Recipes 12 Fruit-Filled Motorin’ Melon Carve a cute racer and finish first!

20 My Mom’s Best Meal Marvelous meat loaf made with love

22 A Complete Meal in Minutes Ready-in-a-jiffy chicken supper

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My Mom’s Best Meal

24 Clip & Keep Recipe Cards Fresh-produce winners and more

48 Good Food That’s Good for You Summer fare on the light side

51 Appetizing Artichokes A sample from TOH’s new “cook’s tour” to California

52 Just Desserts Luscious endings for any occasion

56 Cooking for One or Two Small-yield recipes big on flavor

59 Getting to Know Herb Basil brings zip to the table

For subscriber-only BONUS recipes and features, visit www.tasteofhome.com/plus. You’ll find… • More beautiful bridal shower recipes • Shower favors, decorations, games • Favorite meals from field editors • Summer theme parties • “Good for You” lighter fare • Readers’ heartfelt table prayers

Table Talk Behind the scenes at Taste of Home

Bounty is our motto! It describes so well the generous “crop” of recipes in Taste of Home—and this issue couldn’t be a better example. ❋Winners from our big “Bountiful Harvest”recipe contest (p.24) showcase abundant garden produce and fruit.The judges did a double take when the recipe that was later voted the Grand Prize was presented. A fresh-flavored tomato sauce served over spaghetti? No…spaghetti squash! ❋ TOH Food Editor Pat Schmeling was anticipating her own daughter’s wedding when she gathered the wonderful collection of recipes for our special bridal shower feature this time (p. 5).The beautiful layer cake with fresh-flower trim inspired Senior Art Director Sandy Ploy to design a coordinating place card that can be printed on your computer. It’s part of another big TOH Web bonus full of shower ideas! No shower on your calendar? You can use the delightful menu and place cards for another summer party.

Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling Senior Recipe Editor Sue A. Jurack Recipe Editors Mary King, Christine Rukavena Assistant Editor Melissa Phaneuf Copy Editor S.K. Enk Editorial Assistants Jane Stasik, Mary Ann Koebernik Graphic Artist Bob Gaszak Graphic Art Associate Ellen Lloyd Test Kitchen Manager Karen Scales Test Kitchen Home Economists Peggy Woodward RD, Tina Johnson, Marie Parker, Annie Rose, Wendy Stenman, Amy Welk-Thieding RD; Contributing: Dot Vartan Test Kitchen Assistants Rita Krajcir, Kris Lehman, Sue Megonigle, Megan Taylor Recipe Asset Systems Manager Coleen Martin

Cupcake Craze Is Contagious…and So Sweet! When TOH readers got hold of the prize-winning cupcake recipes in our last issue, they got busy baking! For example, the Barnyard Cupcakes caught Heidi Peterson’s eye while she was waiting at the orthodontist’s office! She writes from Park Falls,Wisconsin,“I spied TOH and found the recipe just 2 days before our son Noah’s fifth birthday.I knew that daughter Casey,17 (shown with Noah),would love to make these. “On the way home, we shopped for the ingredients, finding everything except the lozenges for the pigs’ noses. Clever Casey used Starburst fruit chew candies instead. Noah just loved his birthday barnyard!” Special Mocha Cupcake Caper It was the photo of the luscious Grand Prize winner that had young Ariel Bryant’s mouth watering,writes her mom,Dawn Bryant from Hershey, Nebraska. “My chocoholic 4-year-old pointed to the Special Mocha Cupcakes and asked,‘Mommy, will you make me those?’ Not much of a sweets eater, I had never made cupcakes before. I put her off, saying we didn’t have the ingredients or the time. “However, one day, she was being so sweet, and it was too cold to play outside. At the store, I didn’t tell her that I was shopping for the ingredients. But when she saw me reach for chocolate sprinkles and muffin pan liners,she knew what was up and was so excited! “Ariel helped me mix up the cupcakes, licked the beaters and later put on the sprinkles herself.Thank you for providing me with a magazine filled with recipes we enjoy and for giving me the opportunity to share this special time with her.” Free “Cupcake-of-the-Week” E-Newsletter Cupcakes are so popular that we’ve launched a delectably fun newsletter for cupcake lovers! You’ll get a new cupcake recipe each week as well as hints, tips and gorgeous full-color photos to help you bake up a tasty batch.Sign up at www.tasteofhome.com. Have a delicious time sampling the bounty of this bright summer issue! —The Taste of Home Staff 4

Photographers Rob Hagen (Senior), Dan Roberts, Jim Wieland, Lori Foy Senior Food Stylists Joylyn Trickel, Sarah Thompson Senior Set Stylist Jenny Bradley Vent Assistant Food Stylists Kaitlyn Besasie, Kate Baumann, Alynna Malson Photo Studio Coordinator Suzanne Kern President Barbara Newton Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope Founder Roy Reiman Vol. 15, No. 3, June/July 2007 © Reiman Media Group, Inc., 2007. “TASTE OF HOME” (ISSN 10715878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. “Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and inquiries. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send address changes to Taste of Home, P.O. Box 992, Greendale WI 53129-0992.” Return undeliverable Canadian addresses to: Customer Service, P.O. Box 905, Niagara Falls ON, L2E 7L1. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks. Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 991, Greendale WI 53129-0991; call 1-800/3446913; or E-mail [email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 991, Greendale WI 53129-0991.

Taste of Home • June/July 2007

Shower the Bride

Order sunshine and blue sky…then use these delightful recipes to host a memorable celebration for the bride-to-be!

Special-Occasion White Cake, Sweetheart Punch, Strawberry Rhubarb Crepes and Lemony Zucchini Bread grace the buffet. Find recipes below and on the next page.

Lemony Zucchini Bread ❧ PREP: 25 min. ❧ BAKE: 50 min. + cooling Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread from Carol Funk. She’s a field editor from Richard, Saskatchewan. 4 cups all-purpose flour 1-1/2 cups sugar 1 package (3.4 ounces) instant lemon pudding mix www.tasteofhome.com

1-1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 4 eggs 1-1/4 cups milk 1 cup vegetable oil 3 tablespoons lemon juice 1 teaspoon lemon extract 2 cups shredded zucchini 1/4 cup poppy seeds 2 teaspoons grated lemon peel

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 50-55 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. Yield: 2 loaves.

More Shower the Bride…

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Shower the Bride continued…

2 eggs 1 cup milk

Sweetheart Punch (Previous page)

❧ PREP: 20 min. + chilling

Food for Thought: Strength is the capacity to break a chocolate bar into four pieces with your bare hands and then eat just one piece.

✓ Includes Nutrition Facts.

An ice ring with fresh strawberries adds an elegant look to the bowl of this popular punch from Gretchen Montgomery of Marietta, Ohio. She writes, “I got the recipe from a friend 30 years ago and have served it at showers, family reunions, rehearsal dinners and wedding receptions.” As an eye-catching option, use a heartshaped mold to make the ice ring. 2 cups sliced fresh strawberries, divided 6 cups water, divided 1 can (12 ounces) frozen pink lemonade concentrate, thawed 1 package (10 ounces) frozen sweetened sliced strawberries, thawed 1 can (6 ounces) frozen orange juice concentrate, thawed 2 liters lemon-lime soda, chilled Arrange 1 cup of fresh strawberries in a 4-1/2-cup ring mold; add 2 cups water. Freeze until solid. Top with remaining fresh strawberries. Slowly pour 1 cup water into mold to almost cover berries. Freeze until solid. In a punch bowl, combine the lemonade concentrate, thawed strawberries, orange juice concentrate and remaining water. Refrigerate until chilled. Just before serving, stir in lemon-lime soda. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place fruit side up in punch bowl. Yield: 14 servings (3-1/2 quarts). Nutrition Facts: 1 cup equals 149 calories, trace fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 38 g carbohydrate, 1 g fiber, 1 g protein.

Strawberry Rhubarb Crepes (Previous page) ❧ PREP: 35 min. + chilling ❧ COOK: 20 min. “A strawberry fan (see top right) makes a lovely garnish for this spring dessert,” says Susan McDonald of Germantown, Tennessee. “It’s ideal for a special brunch.”

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1 tablespoon butter, melted 1/2 cup all-purpose flour 1/8 teaspoon salt Dash ground nutmeg Dash ground cinnamon FILLING: 3/4 cup sugar 1/3 cup cornstarch 1/4 teaspoon ground cinnamon Dash ground nutmeg 1 cup orange juice 2 tablespoons grated orange peel 1-1/2 teaspoons lemon juice 3 cups chopped fresh rhubarb 3 cups halved fresh strawberries Whipped cream In a small mixing bowl, beat eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange peel and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between. To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream. Yield: 1 dozen.

Special-Occasion White Cake (Previous page and right) ❧ PREP: 1 hour 50 min. ❧ BAKE: 20 min. + cooling “My grandma used to be known for her delicious wedding cakes, and this is the recipe she used,” relates field editor Sue Gronholz from Beaver Dam, Wisconsin. “I learned cake decorating on my own and have used Grandma’s recipe to create birthday, anniversary and shower cakes.”

STRAWBERRY FAN 1. Place a firm ripe berry with stem down on a cutting board. With a sharp knife, make cuts 1/8 in. apart through berry to within 1/8 in. of the stem. 2. Use your fingers to gently spread apart the slices to form a fan. 3. Add further appeal with fresh mint if it’s available. After carefully removing the berry leaves with the knife point, replace them with a sprig of mint.

3/4 cup shortening 1-1/2 cups sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2-1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup cold water 4 egg whites FROSTING: 2 cups shortening 6 cups confectioners’ sugar 1 teaspoon almond extract 1 teaspoon vanilla extract 1/4 teaspoon salt 2 to 3 tablespoons milk Lilac paste food coloring Edible pansies In a large mixing bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Taste of Home • June/July 2007

In a large mixing bowl, beat shortening, confectioners’ sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency. Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake. Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of “pearls” around bottom and top of cake. With #3 tip, pipe smaller “pearls” on sides of cake. Garnish with pansies. Yield: 14-16 servings. Editor’s Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Make sure to properly identify flowers before picking. Double-check that they’re edible and have not been treated with chemicals.

Place sugar and almonds in a food processor; cover and process until almonds are finely ground. In a large mixing bowl, cream butter and sugar mixture. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Decorate with sprinkles or colored sugar. Bake at 375° for 7-9 minutes. Remove to wire racks. Store in an airtight container. Yield: about 6-1/2 dozen. Nutrition Facts: 1 cookie equals 44 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 31 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Lavender Cookies ❧ PREP: 30 min. ❧ BAKE: 10 min. per batch

Spritz Butter Blossoms

✓ Includes Nutrition Facts.

❧ PREP: 30 min. ❧ BAKE: 10 min. per batch

“I am a wedding and event planner,” writes field editor Glenna Tooman of Boise, Idaho. “One of my brides served these unusual cookies at her reception, and I had to have the recipe. You can guess what her wedding color was!”

✓ Includes Nutrition Facts.

From Harwich Port, Massachusetts, field editor Christine Omar suggests, “Pretty cookies made from this recipe can be customized to the bride’s chosen colors with food coloring or colored sugars.”

1/2 cup shortening

1 cup butter, softened 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt Sprinkles or colored sugar

“Pearls” of icing are easy to pipe onto the Special-Occasion White Cake for borders and accents that give it an elegant trim. No cake-decorating experience necessary!

www.tasteofhome.com

1 teaspoon vanilla extract 1/2 teaspoon almond extract 2-1/4 cups all-purpose flour 4 teaspoons dried lavender flowers 1 teaspoon baking powder 1/2 teaspoon salt In a large mixing bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well. Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with nonstick cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen. Editor’s Note: Dried lavender flowers are available from Penzeys Spices. Call 1-800/7417787 or visit www.tasteofhome.com for a Web site link. Nutrition Facts: 1 cookie equals 46 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

1/2 cup butter, softened 1-1/4 cups sugar

3/4 cup sugar 1/2 cup blanched almonds, toasted

2 eggs

Sweet choices include round Lavender Cookies, Spritz Butter Blossoms and Special-Occasion White Cake.

More Shower the Bride…

Shower the Bride continued…

Luncheon Chicken Salad (Below) ❧ PREP/TOTAL TIME: 30 min. “For a bridal shower or summer buffet, this colorful, crunchy chicken salad is a perfect choice,” notes Pat Stevens, a field editor from Granbury, Texas. Food for Thought: The proof of the pie is in the amount of crust that is eaten.

6 cups cubed cooked chicken 2 celery ribs, finely chopped 1 large green pepper, chopped

A Rose Is a Rose... …except when it’s made of creamy pink frosting! These dainty Pretty Petit Fours will add an elegant touch to your shower buffet table. For this recipe, as well as additional shower recipes, more ideas and fun games, visit our Web site at www.tasteofhome.com/plus.

2/3 to 1 cup sweet pickle relish 1 jar (4 ounces) sliced pimientos, drained 1 cup mayonnaise 2 tablespoons lemon juice 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups each torn Bibb, leaf and iceberg lettuce 2 cups (8 ounces) shredded Colby cheese 2 cups green grapes, halved 2 cans (11 ounces each) mandarin oranges, drained 1 cup slivered almonds, toasted In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper; spoon over chicken mixture and toss to coat. Combine the lettuces; divide among 12 salad plates. Top each with 1 cup chicken salad, cheese, grapes, oranges and almonds. Yield: 12 servings.

Here comes the bride! Find more fun shower and other party ideas at www.tasteofhome.com/plus.

Rolling-Pin Poem

A Gift from The Kitchen

Whether the bride-to-be is a seasoned cook or a novice, she’s sure to appreci“Over the years, I have organized a lot ate a collection of delicious, tried-andtrue recipes as a shower gift. And if of theme parties for my children and those recipes are sized just for two, grandchildren,” writes field editor Flo that’s even better! Burtnett of Gage, Oklahoma.“Here’s a That’s why many subscribers to cute and homey idea from my collection. Cooking for 2, one of our “sister” publiYou simply attach this poem to a rolling cations, have been giving gift subscrippin and give to the bride at her shower.” tions of the magazine as shower and Apple turnover, wedding presents. Strawberry tart. The new bride That’s the way Quick &Easy can start married en k Chic To any man’s heart. Super-Yummy Smoothies life preparing easy, Entrees mouth-watering Deep-dish cherry, dishes for every Apple pie… Plus... meal of the That’s how to keep him day…without a lot Till you die. of prep time and a refrigerator full Prize-Winning And success is gauged of leftovers. Plus, Quick Breads By this simple test: the recipes come With pastry or man, from readers, all good cooks like you. For information on subscribing as a A light hand’s best. gift—or for yourself—visit www.cooking Best wishes from… for2.com. PHOTOS OF ALL

86 RECIPES!

2 COOKIN G FOR

1/4 cup shredded carrot

You’ll want to try

one tonight!

Special-Diet Recipe Cards Handy Leftovers Guide

Elizabeth 8

Print These Floral Place Cards Make your bridal shower planning easier by using these flowery purple name cards that complement the glorious Special-Occasion White Cake and Lavender Cookies on the preceding pages. Just go to www.taste ofhome.com and print them out with your computer.

Taste of Home • June/July 2007

Here’s to a

Sizzlin’ Summer!

Kick off this sunny season with a meal in the great outdoors.

Welcome

lovely warm days with this fresh, satisfying menu featured on the next couple of pages.It’s ideal fare for the patio, deck or sunporch. Come and get it! ➲

’! n i l z z Si mmer Su

Brush corn with butter; sprinkle with seasoning mixture. Serve immediately. Yield: 8 servings. Nutrition Facts: 1 ear of corn equals 128 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 251 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Fruit ’n’ Cake Kabobs (Previous page) ❧ PREP/TOTAL TIME: 25 min.

✓ Includes Nutrition Facts.

You can grill dessert using this recipe from Mary Ann Dell of Phoenixville, Pennsylvania. “A neighbor served these kabobs at a family picnic and brought us some to sample,” relates Mary Ann. “I was pleasantly surprised at the combination of tasty toasted cake and juicy grilled fruit.” 1/2 cup apricot preserves 1 tablespoon water 1 tablespoon butter 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3 medium nectarines, pitted and quartered

Fiesta Rib Eye Steaks (Previous page) ❧ PREP/TOTAL TIME: 30 min. “This is a great recipe for grilling out or for camping trips,” notes Jodee Harding of Granville, Ohio. “You can adapt it for indoors by cooking the steaks in a skillet and heating the tortillas in a warm oven.” 8 flour tortillas (6 inches) 8 boneless beef rib eye steaks (3/4 inch thick) 1/4 cup lime juice 1 cup (4 ounces) shredded ColbyMonterey Jack cheese 2 cups salsa Place tortillas on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fold foil around tortillas and seal tightly; set aside. Drizzle both sides of steaks with lime juice. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

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Place tortillas on outer edge of grill; heat for 5-6 minutes, turning once. Sprinkle cheese over steaks; serve with salsa and warmed tortillas. Yield: 8 servings.

Garlic Pepper Corn (Previous page) ❧ PREP/TOTAL TIME: 25 min.

✓ Includes Nutrition Facts.

“I’ve loved corn served with this simple seasoning since I was a child,” recalls field editor Anna Minegar of Zolfo Springs, Florida. “It makes corn on the cob extra special.” 1 tablespoon dried parsley flakes 1 tablespoon garlic pepper blend 1/2 teaspoon paprika 1/4 teaspoon salt 8 medium ears sweet corn, husked 1/4 cup butter, melted In a small bowl, combine the parsley, garlic pepper, paprika and salt; set aside. Place corn in a Dutch oven or kettle; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain.

3 medium plums, pitted and quartered 3 medium peaches, pitted and quartered 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 2-inch cubes In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended. On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes. Grill, uncovered, over medium heat for 1-2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture. Yield: 8 servings. Nutrition Facts: 1 kabob equals 259 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 161 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.

Curried Chutney Spread (Above left) ❧ PREP/TOTAL TIME: 15 min. “This unusual blend of ingredients really creates a winner of an appetizer,” Taste of Home • June/July 2007

says Kate McSoley of Indianapolis, Indiana. “It appeals to all age groups.” 1 package (8 ounces) cream cheese, softened 2/3 cup sour cream 1 cup mango chutney 1-1/2 teaspoons curry powder 1 cup salted cashew halves Assorted crackers In a small mixing bowl, beat the cream cheese and sour cream until smooth; beat in chutney and curry until blended. Just before serving, stir in cashews. Serve with crackers. Refrigerate leftovers. Yield: 3 cups.

Perky Parsleyed Tomatoes (Below) ❧ PREP: 25 min. + chilling

CHILLING DIP AT PICNICS When serving dip on a hot day, it’s important to keep it cool. Fill a large glass or plastic serving bowl with ice cubes, crushed ice or ice packs. Fill a smaller bowl with dip and set on top of the ice. Replace the ice as it melts. If you’re taking the dip to an outing, put the dip in a small bowl (plastic is best for traveling because it won’t break), cover with plastic wrap and put in a cooler. Assemble the ice-filled serving bowl when you get to the picnic. 8 medium tomatoes 1/4 cup olive oil 1/4 cup minced fresh parsley 2 tablespoons tarragon or cider vinegar

✓ Includes Nutrition Facts.

2 teaspoons Dijon mustard

“My mother gave me this delightful recipe many years ago with a notation, ‘Oh, so good!’” says Marie Melchert of Las Vegas, Nevada. “You can make it ahead, and it’s so attractive.”

1 teaspoon salt

1 garlic clove, minced 1 teaspoon sugar 1/4 teaspoon pepper Cut a thin slice off the bottom of each toma-

to so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. x 2-in. dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving. Yield: 8 servings. Nutrition Facts: 1 tomato equals 96 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 341 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Everything for the Perfect Cookout Check out our Great American Cookout special edition at the newsstand now! Over 260 of our best cookout recipes, including appetizers, beverages, grilled specialties, salads, cool and creamy desserts and take-along treats perfect for packing for picnics. Many with color photos. Includes outdoor food safety and grilling charts, plus how-to’s and tips from Taste of Home Test Kitchen experts and handy suggestions from home cooks just like you. On sale until August 13 wherever magazines are sold.

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Food for Thought: Watermelon—it’s a good fruit.You eat, you drink, you wash your face. —Enrico Caruso

Motorin’ Melon

Refreshing fruit bowl is guaranteed to finish first!

1 medium cantaloupe, cut into balls or cubes

In a small microwave-safe bowl, heat candy coating and shortening, uncovered, at 30% power for 3-4 minutes or until melted, stirring every 30 seconds. For eyes, coat the large cookies with candy coating; place a miniature cookie in the center of each for pupil. Place on waxed paper to harden. With a sharp knife, cut a thin slice from bottom of watermelon so it sits flat. Beginning above center at one end of melon, lightly score a horizontal cutting line (leaving a fourth of the opposite end unmarked). Repeat on other side of melon. With a long sharp knife, make a vertical cut from top of melon to end of cutting marks. Cut along the cutting mark, making sure to cut all the way through. Gently pull off cut section; cut a thin slice for a spoiler. Trim spoiler piece to fit smoothly against the end of the melon; attach with three toothpicks. Remove fruit from cut section and inside melon. Cut into balls or cubes; set aside. Using a sharp razor blade, carefully carve a smile in the front of watermelon; carve a number in the side. Add other designs if desired. For wheels, attach lemon and lime slices with toothpicks. Attach cookie eyes with toothpicks. In a large bowl, combine the cantaloupe, honeydew and reserved watermelon. Spoon into car. Yield: 14 servings.

1 medium honeydew, cut into balls or cubes

Editor’s Note: This recipe was tested in a 1,100watt microwave.

Taste of Home and the movie Cars inspired my mom to make a watermelon race car for my son’s third birthday. Mom was paging through an old issue of TOH (June/July ’05) when she noticed the cute watermelon truck from Tammy Porter. Using that as her guide, Mom made a “Lightning McQueen” fruit bowl for the party. (Lightning McQueen was the hotshot rookie race car in the movie.) Everyone was impressed with how great it turned out, including the birthday boy, who beamed from ear to ear. —Camile Hixon, Galena, Ohio

Watermelon Race Car ❧ PREP: 1 hour 2 ounces white candy coating 1 teaspoon shortening 2 cream-filled chocolate sandwich cookies 2 miniature cream-filled chocolate sandwich cookies 1 large watermelon 4 lemon slices 4 lime slices

12

Blooming Radish Bouquet My sister, Elizabeth (left), and I made a vegetable bouquet centerpiece for our grandparents’ anniversary. Everyone was fascinated with the blooming radishes, including our grandparents who, at first glance, thought they were real tulips! If you wish to make your own veggie centerpiece,you’ll need radishes,a cabbage, a bowl, green onions,long skewers and an assortment of fresh vegetables. The radishes bloom best when they’re prepared a couple days in advance. Using a knife, cut off the tops and bottoms. Cut in petals. Place the radishes in a bowl, cover them with cold water, and refrigerate (the longer the radishes stay in the water, the wider the “petals” open). Cut the cabbage in half and place it in a small bowl. For “grass,” sparsely cover the cabbage head with shredded cabbage. Cut the tops off the green onions and slide them onto the skewers. Poke the skewers into the cabbage. Finally, put the radish flowers on the stems. Place the bowl on a platter, and arrange fresh veggies around the bowl. Serve with your favorite vegetable dip. —Clazina Blom Doon, Iowa

Sky-High Cukes This cute Cucumber Biplane is sure to win grins from youngsters—and get them to eat their vegetables without a fuss. To make a healthy fleet, ask each of your young ones to help assemble a plane from a cucumber, carrots and olives (be sure the adult does the cutting, of course). For the recipe and instructions, visit www.tasteofhome.com.

Taste of Home • June/July 2007

’ n i l z Sizmmer! Su

Potluck Pleasers

All Decked Out

Get summer off to a delicious start with (clockwise from foreground) Cheddar Loaves, Green Beans in Lemon Chiffon Sauce, Cherry Gelatin Supreme and Picnic Chicken. Recipes are on p. 37.

Planning

a casual deck party is a breeze when you start with a menu of tried-and-true favorites.This one is made up of crowd-pleasing recipes from four readers that are bound to become summer staples at your house. • “Picnic Chicken, served cold with a creamy dip, is always a hit at my church’s annual potluck picnic,”says Ami Okasinski of Memphis,Tennessee.“I am asked for the recipe every year!” • Agnes Ward’s cheesy Cheddar Loaves make a great accompaniment to chicken but also go well with salad or soup.“I can’t resist cutting a slice www.tasteofhome.com

while the bread’s still warm…that’s when it’s best,”Agnes writes from Stratford, Ontario. • Green Beans in Lemon Chiffon Sauce makes this everyday veggie something special, and it’s an opportunity to use your garden bounty.Field editor Marian Platt of Sequim,Washington shares the recipe. • Full of fun fruit flavors, Cherry Gelatin Supreme is a fitting finale to an outdoor get-together. There won’t be any leftovers of this yummy layered dessert, contributed by Janice Rathgeb of Brighton, Illinois.

Potluck Tip If you’re hosting a potluck,have extra utensils (slotted spoons, serving spoons and forks) available for guests who forget to bring them from home. Some folks bring store-bought dishes to potlucks. Having serving bowls and platters available will dress up their goodies and give them a homemade look. —Trisha Kruse Eagle, Idaho

PASS THE WORD. Share your tried-and-true potluck recipes and any tips that you might have. For Contributor Guidelines, see page 62. 13

Editor’s Favorite Meal ’ n i l z Sizmmer! Su

Before the fireworks, Angela serves Pineapple Chicken Kabobs, Grilled Corn on the Cob, Dilly Potato Salad and Black Forest Dream Dessert.

You probably have your own favorite potato salad,but I hope you will be adventurous and give this recipe a try. I do not have a large vegetable garden—just a few tomato plants—but I do like to grow herbs in a pot. It’s not expensive, and I’ve been amazed at how fresh herbs add that extra-special touch to so many dishes.

“If you can’t stand the heat, then by all means get out of the kitchen!” advises Angela. By Angela Leinenbach Mechanicsville, Virginia

Ah, summer!

As children,we longed for it because summer meant we were free from school. As adults, my husband, Stuart, and I crave the warm weather, the beauty of flowers blooming and the opportunity to get together with friends and family. We always look forward to the Fourth of July, as do our children—Bethany, 15; Thomas, 14; and Gabe, 7—and our crazy English springer spaniel puppy,“Lady.” We meet at my in-laws’for a good old-fashioned cookout. On the menu are Pineapple Chicken Kabobs,Grilled Corn on the Cob,Dilly Potato Salad and Black Forest Dream Dessert. (You’ll find these recipes on page 33.) Grilling out means less time in a hot kitchen, less mess to clean up and more time for volleyball games, relaxation and fun! Skewer a Tasty Medley Pineapple Chicken Kabobs resulted when I combined a couple of different recipes. The marinade does a terrific job of making the chicken and vegetables tasty and tender. Our family loves this meal-on-a-stick, but it is also nice enough to serve when entertaining guests. I like to do all the prep work the night before. It’s a pleasure to have the main course all ready for the grill. Is there anything better than fresh corn on the cob grilled to perfection? Last summer,my sister-in-law served it with a herb butter that made it even more delectable. Now, I don’t want my corn any other way. To me, Fourth of July wouldn’t be the same without potato salad.I’ve made Dilly Potato Salad over the years more times than I can count. It’s definitely one of our best-liked hot-weather foods. www.tasteofhome.com

End on a Refreshing Note Black Forest Dream Dessert will bring you raves…I promise! This rich,chilled dessert is a wonderful end to a summertime feast.The recipe makes a large panful, but I don’t think you will have any complaints if there happen to be leftovers. This summer promises to be especially exciting for us.We are planning a trip to South Dakota. We’ve lived most of our lives in Virginia. But Stuart was stationed at Ellsworth Air Force Base in South Dakota when we were first married, 26 years ago. We thought it would be a fun vacation to show the children Mt. Rushmore and the beautiful countryside from Virginia to the Great Plains. Still another highlight of the season is our town’s annual Tomato Festival in July. We absolutely pride ourselves on growing the most delicious tomatoes in the area. Beloved Kitchen Mentors Ripe tomatoes always bring back memories of when I was learning to cook. I can almost hear my grandmother as she taught me to make spaghetti sauce and meatballs,and my mother’s laughter as we concocted recipes to try to win cooking contests. Both were wonderful, loving women and fantastic cooks. Although they have passed away, I think of them so often when I am in the kitchen. My grandmother bought me my first subscription to Taste of Home when you all first started the magazine. How thrilled she would have been to see this article. I am honored to be a Taste of Home field editor and to share recipes for my favorite meal. I hope you will enjoy it—on the Fourth or another fine summer day. Fire up the grill! For an additional great grill menu from another of our field editors, visit www.tasteofhome.com/plus.

“I’ve been amazed at how fresh herbs add that extra-special touch to so many dishes.”

Angela and Stuart with their children, Thomas, Gabe and Bethany.

Field Editor: Angela Leinenbach Mechanicsville, Virginia Family: Angela and Stuart have three children. He works as a human resources consultant. Job: Angela is a part-time youth fitness coach. “I teach exercise classes for children, which is great fun.” Activities: Volunteering at church and school. Hobbies: Reading and gardening. 15

Getting in the Theme of Things ’ n i l z Sizmmer! Su

Hungry fans and players will cheer for this slugger spread. By Cathy Runyon Allendale, Michigan Taste of Home • June/July 2007

Home Run Slugger Sub

Bases Loaded Nachos

❧ PREP/TOTAL TIME: 15 min.

❧ PREP/TOTAL TIME: 30 min.

1 French bread baguette (1 pound and 20 inches long) 1/4 pound thinly sliced fully cooked ham 1/4 pound thinly sliced bologna 1/4 pound thinly sliced hard salami 4 romaine leaves 6 slices Colby cheese

With a sharp knife, cut one end of the baguette in the shape of a baseball bat handle. Slice loaf in half lengthwise. On the bottom half, layer the ham, bologna, salami, romaine, cheeses and tomato slices. Replace top. Secure with toothpicks if necessary. Cut into slices. Yield: 8 servings.

Lost-in-the-Sun Punch ❧ PREP/TOTAL TIME: 5 min. 1 bottle (2 liters) lemonade, chilled 6 cans (12 ounces each) cream soda, chilled 1 pint pineapple sherbet In a large punch bowl, combine the orange juice, lemonade and cream soda. Top with scoops of sherbet. Serve immediately. Yield: 16-20 servings (4 quarts).

Snacks Are a Grand Slam! Bases Loaded Nachos also were a big hit.These crisp bites are great to munch, offering popular Southwest flavor. Because we have some big appetites in our crowd,I made plenty of “On the Mound”potato salad and “Hard Grounder”coleslaw. We washed it all down with Lost-in-the-Sun Punch,a refreshing blend of orange juice, old-fashioned lemonade and cream soda. Scoops of pineapple sherbet floated in the bowl like

1 cup (4 ounces) finely shredded cheddar cheese 1 large tomato, chopped

Spread refried beans over tortilla chips, about 1 teaspoon on each. Place on a serving platter. Sprinkle with lettuce, cheese, tomato and olives. Top with a dollop of sour cream. Serve immediately. Yield: 8 servings.

Curveball Cupcakes ❧ PREP: 50 min. ❧ BAKE: 20 min. + cooling 1 package (18-1/4 ounces) yellow cake mix 1 can (16 ounces) vanilla frosting

1 carton (64 ounces) orange juice, chilled

Nowhere, in my experience

1 cup shredded lettuce

1/4 cup sour cream

1 medium tomato, sliced

,does baseball fever strike with more intensity than among us reporters at the Advance Newspaper. Our newsroom crew especially loves rooting on our local baseball team, the West Michigan Whitecaps.To celebrate the Whitecaps’opening day,I treated my co-workers to a “ballpark buffet” lunch. One friend joked that I’d probably have only beans and hot dogs.Naturally,I threw a curveball and served some Home Run Slugger Subs.I trimmed long French bread to make these hearty hoagies look like baseball bats—only they’re stuffed with cold cuts, veggies and cheese.

3 cups tortilla chips

1 can (3.8 ounces) sliced ripe olives, drained

6 slices Swiss cheese

Cathy’s game-day buffet featured Bases Loaded Nachos, Home Run Slugger Sub, Lost-in-the-Sun Punch and Curveball Cupcakes.

1 cup refried beans, warmed

1 tube red decorating frosting Prepare cake batter according to package directions. Fill paper-lined muffin cups twothirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes with vanilla frosting. Use red frosting to pipe stitch marks to resemble baseballs. Yield: 2 dozen.

high flies to left field (the gang chuckled at this description). For dessert, I made Curveball Cupcakes. After frosting the cupcakes white, I used a fork and red decorating frosting to “stitch the seams.” Everyone tingled with excitement when they saw these all-star treats coming on deck. Clean-Sweep Setting Pinstriped cotton fabric was perfect for a tablecloth. I put a piece of parchment paper cut to look like home plate at its center. On home plate, I crisscrossed two bat-shaped Slugger Subs on a clear cutting board. Next to the sandwiches, I set a real fielder’s glove holding one of my baseball cupcakes. The crowd loved my food and decorations.After this special lunch, the fun continued as we took the next day off to go to the ballpark for the opening game. You won’t strike out with this sporty menu—it will score well with fans from T-ball to the major leagues! Score more points with another clever sports-themed menu on-line at www.tasteofhome.com/plus.

Budget Meal ’ n i l z Sizmmer! Su

9 $1.6

Casual Comfort

Summertime... and the livin’is easy. So simplify meals with all-time favorites like sloppy joes.They’re sure to be popular with the entire family. You’ll find casual dining can be cost-effective, too.You can feed your family these saucy sandwiches, along with a garden-fresh veggie side dish and spicy spuds, for just $1.69 a plate. • “My grandchildren love my FamilyPleasing Sloppy Joes,” Patricia Ringle writes from Edgar,Wisconsin.“I like this recipe because it can be made ahead and also be put in a slow cooker. I find it freezes well, too.” • “German Cukes and Tomatoes really sparks up a meal and goes fairly well with everything from grilled steak to tuna salad,”says field editor Karen Ann Bland of Gove, Kansas.“I like to serve it in individual lettuce-lined glass bowls with a sour cream star piped on top and a sprinkling of dill.” • From Keego Harbor,Michigan, Autumn McNamara writes,“When my husband and I barbecue with friends, we always bring Spicy Potato Wedges, and everyone loves them.They’re a favorite accompaniment to almost anything we cook on the grill.”

Family-Pleasing Sloppy Joes ❧ PREP: 10 min. $1.06 ❧ COOK: 45 min. 2 pounds ground beef 1 large onion, chopped 1-1/4 cups ketchup 1/2 cup water 1 tablespoon brown sugar 1 tablespoon white vinegar 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/4 teaspoon ground allspice 8 sandwich buns, split In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for

18

Taste of Home • June/July 2007

35-40 minutes or until heated through. Spoon about 1/2 cup meat mixture onto each bun. Yield: 8 servings.

German Cukes And Tomatoes

21¢

❧ PREP/TOTAL TIME: 20 min.

✓ Includes Nutrition Facts.

2 medium cucumbers, thinly sliced 4 green onions, thinly sliced 2 tablespoons minced fresh parsley 1/4 cup sour cream 2 tablespoons snipped fresh dill 1 tablespoon cider vinegar 1/2 teaspoon salt 1/4 teaspoon prepared mustard 1/8 teaspoon pepper 1 tablespoon milk, optional 3 small tomatoes, sliced In a large bowl, combine the cucumbers, onions and parsley. In a small bowl, combine the sour cream, dill, vinegar, salt, mustard and pepper. Stir in milk if a thinner dressing is desired. Pour over cucumber mixture and toss to coat. Divide among eight salad plates; top with tomatoes. Yield: 8 servings. Nutrition Facts: 3/4 cup equals 37 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 158 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Spicy Potato Wedges 42¢ ❧ PREP: 15 min. ❧ BAKE: 30 min.

1/4 cup vegetable oil 1 tablespoon chili powder 2 teaspoons onion powder 2 teaspoons garlic salt

Ask Our

Test Kitchen Team

Filling Cupcakes Is there a mixture I can place in cupcakes before baking that will have a creamy consistency similar to the filling in Twinkies? Most fillings I’ve tried dissolve during baking, leaving an unappetizing air space in the cupcake. I don’t like the idea of adding the filling after baking. —F.T., Fort Lauderdale, Florida

Our Test Kitchen has made a number of fillings that are smooth and creamy like the filling in Twinkies.These fillings are typically made with vegetable shortening and are added after baking.You could try filling cupcakes with one of these mixtures before baking, but the filling will likely dissolve as it bakes and leave you disappointed. It’s easy, though, to add fillings after baking: • Insert a small pastry tip into a pastry or plastic bag, then fill the bag with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of the cream mixture. • Or, using a sharp knife, cut a 1-in. circle about an inch deep in each cupcake top. Carefully remove the tops and set aside. Spoon or pipe filling into cupcakes and replace tops. If you still prefer to add a filling before baking, you may want to try one that’s more suitable, such as jelly or preserves, a chocolate kiss or a peanut butter cup. We’ve also tried a cream cheese filling with success. For our Cream-Filled Cupcakes recipe,visit www.tasteofhome.com and click on “Recipe Finder.”

1 teaspoon sugar 1 teaspoon paprika 3/4 teaspoon salt 1/4 to 1/2 teaspoon cayenne pepper 3-1/2 pounds large red potatoes, cut into wedges In a large bowl, combine the first eight ingredients; add potatoes and toss to coat. Arrange in a single layer on greased baking sheets. Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once. Yield: 8 servings.

www.tasteofhome.com

Mother Knows Best As a child, I asked my mom what the thick stuff in the vinegar jar was. She called it “mother.” Is it harmless? —K.L., Mohawk, New York Your mother was correct. The gelatinous substance called “mother”is actually cellulose and acetobacter. Acetobac-

Meet a Team Member:

Karen Scales Little did I know when I was entering recipes at my local youth fair that I would one day be the Test Kitchen Manager at Taste of Home. I started making recipes for the fair when I was 5. One summer, I received a “Grand Champion” trophy for my Chocolate Coca-Cola Cake. My mom had a big influence on my passion for baking and cooking.I often paged through her TOH magazines,dreaming of one day baking prize-winning recipes in Reiman’s famous Test Kitchen. After graduating with a degree in food service administration from Central Michigan University, I took a job as an assistant food service director for a large school district.When I learned TOH was hiring,I quickly sent in my resume.Before I knew it, I was moving to Wisconsin! I’ve been at TOH 9 years. I began as a home economist and was recently promoted to Test Kitchen Manager. I also serve as the Food Editor for Cooking for 2, selecting recipes designed for smaller households. The best part of my job is working with people who share my passion for food, and providing recipes for other people through our terrific publications. In my spare time, I enjoy making recipes for my husband, Sean...we especially like appetizers and baked goods. I also quilt and cross-stitch. ter is the bacteria that digest alcohol and produce acetic acid, giving vinegar its sour flavor.Typically, only unpasteurized vinegars develop mothers.Occasionally, commercially pasteurized vinegars will develop them, too. Vinegar containing mother is not harmful or spoiled.To remove the mother, simply strain vinegar through a clean coffee filter and store it in a clean container.

STUMPED? If you have a food-related question, turn to page 62 for our Contributor Guidelines or E-mail us at [email protected].

19

My Mom’s Best Meal

Cheese-Filled Meat Loaf, Butternut Squash Casserole, Parker House Dinner Rolls and Company Chocolate Cake make a memorable meal for Shirley Randall’s family.

Mission Accomplished Her mom worked wonders with meals while serving as a missionary in Africa. By Susan Hansen Chicago, Illinois

Imagine cooking

without the basic ingredients—or even electricity—in 120° heat. My mom, Shirley Randall (right), faced such challenges daily when our family lived in Africa. For 30 years,my mom and dad,Maurice,served as medical missionaries in Zimbabwe (formerly Rhodesia). One of my mother’s main responsibilities was feeding and caring for the many visitors to the mission hospital and school…as well as tending to my brother, two sisters and me. With no restaurants or stores nearby, visitors knew that they would be welcome in our home. The only visitor Mom turned away was a cobra that fell from the dining room light fixture just before dinner one day. Everyone else who came to our home, regardless of their cultural background, enjoyed my mom’s cooking. Mealtime Memories One meal I remember fondly is Cheese-Filled Meat Loaf with Butternut Squash Casserole, Parker House Dinner Rolls and Company Chocolate Cake. (Turn to page 35 for the recipes.) Because flavorful Cheese-Filled Meat Loaf was one of my favorites, my mom would make it when I returned from boarding school in Kenya. Now I make it for special occasions. Mom, who grew up in rural Georgia, was famous for her light, fluffy Parker House Dinner Rolls.Her comforting Butternut Squash Casserole filled in for sweet potatoes when we couldn’t get them; it was a favorite of guests. She made Company Chocolate Cake for birthday celebrations. One guest from New Zealand was so impressed with this cake that he included the recipe in his travel article! Creating memorable meals was an accomplishment. Getting even the basic supplies wasn’t alwww.tasteofhome.com

ways easy.The hospital lorry (a flatbed truck) picked up our groceries in town.When we heard the truck returning, we’d rush to meet it with our wheelbarrow…hoping the eggs and milk had survived the trip. Electrical outages happened frequently during the rainy season, so Mom couldn’t rely on mixers and other appliances. Since we didn’t have air-conditioning,some foods like gelatin salads didn’t hold up well.

Fun with Food Cooking was more than a necessity.It was our main form of entertainment.We’d invite friends for a fast-food night or a pizza party. We often held large social gatherings for people who worked at the hospital and school. The single nurses and teachers considered our house a second home and always helped in the kitchen. Although the atmosphere was casual, Mom’s table was set elegantly.We couldn’t get paper plates and plastic utensils, so Mom used her china and crocheted tablecloths made by local women. And she always decorated with her homegrown roses. Some of my best memories are of preparing foods with Mom and my sisters. She taught us to be resourceful and use what we have available to create satisfying meals. Now that I have three children of my own (and another on the way), I appreciate all my mother did even more. My husband, Hunter, is director of behavioral health at a private clinic. I stay at home with our boys (Luke, 9; J.P., 6; and Rayne, 3). I still cook most of our foods using the basic ingredients that were available in Zimbabwe. But on hectic nights, when we end up at the drive-thru or ordering pizza, I think of how my mom managed without such luxuries. My parents live in Georgia but visit Zimbabwe every year.The grandkids (they have 13 scattered across the globe) call her “Gogo,” the Ndebele word for grandmother. It suits her perfectly because she’s always on the go, and she can still whip up a meal faster than anyone I know! I hope you’ll enjoy this memorable one.

You’ll find Shirley’s recipes on page 35.

Recall Your Mom’s Best? If we feature your mom’s meal, you’ll earn $75.00. Send at least four recipes with background information. See Contributor Guidelines on page 62 or on our Web site to find out more. 21

A Complete Meal in Minutes

Speedy ChickenSupper

QUICK! We want your favorite fast-to-fix recipes. Visit our Web site, www.tasteofhome.com, or see page 62 for Contributor Guidelines.

22

Taste of Home • June/July 2007

You just got home...and the clock’s ticking.The rest of the family will be home soon,ready for one of your delicious home-cooked meals.So there’s no time to spare. Don’t worry.You won’t disappoint them with this appealing and nutritious menu. It looks good, tastes great…and can be on the table in less than 30 minutes! • Apricot Honey Chicken, from field editor Kathy Hawkins of Gurnee, Illinois, is a sheer delight with its sweet, fruity sauce.There’s no need to heat up the oven for this flavorful entree,so you can even enjoy it during the summer…or any time of year. • “I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand,” writes Naomi Olson of Hamilton, Michigan.“To cut prep time, I substituted canned potatoes for fresh, and we like it just as much…probably even better.” • Gingered Cranberry-Carrot Slaw gives this meal a nice tang with its dried cranberries and sweet-tart pineapple dressing. It also complements Oriental and Thai foods. Genise Krause of Sturgeon Bay,Wisconsin shared the recipe.

Apricot Honey Chicken ❧ PREP/TOTAL TIME: 25 min.

✓ Includes Nutrition Facts.

4 boneless skinless chicken breast halves (5 ounces each) 1 tablespoon canola oil 3 tablespoons apricot preserves 2 tablespoons orange juice 4 teaspoons honey In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings. Nutrition Facts: 1 chicken breast half equals 243 calories, 7 g fat (1 g saturated fat), 78 mg cholesterol, 74 mg sodium, 16 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch, 1 fat.

Favorite Herbed Potatoes ❧ PREP/TOTAL TIME: 20 min.

✓ Includes Nutrition Facts.

2 cans (15 ounces each) whole potatoes, drained and halved lengthwise 1 tablespoon butter 1 tablespoon olive oil 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon rubbed sage 1/2 teaspoon dried rosemary, crushed

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1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon pepper In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated. Yield: 4 servings. Nutrition Facts: 3/4 cup equals 152 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 491 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Gingered CranberryCarrot Slaw ❧ PREP/TOTAL TIME: 10 min.

✓ Includes Nutrition Facts.

1/2 cup unsweetened pineapple juice 2 tablespoons honey 1 tablespoon lemon juice 1 teaspoon cider vinegar 3 cups shredded carrots 1/2 cup dried cranberries 1 to 2 tablespoons minced fresh gingerroot In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving. Yield: 4 servings. Nutrition Facts: 3/4 cup equals 133 calories, trace fat (trace saturated fat), 0 cholesterol, 30 mg sodium, 35 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Time-Savers Pizza Party. Every Friday night,we make pizzas using our bread machine to mix the dough.Since my kids like making the dough (and to save cleanup time), I line up 10 resealable, quart-size bags—one for each pizza crust—and measure out all the ingredients into them. When it’s time to bake the pizzas, we just add the dry ingredients to the liquid. I do the same thing for pancakes,scones and corn bread. —Debra Hofland Taylor, Wisconsin

Squeeze Play. I found that a potato ricer works very well when you need to squeeze the water out of thawed frozen spinach. It takes only a few minutes, and when you’re done, the spinach is practically dry. —Francine Douglas State College, Pennsylvania

Filter Finds. I buy inexpensive paper coffee filters…but not for making coffee. I find they’re great for warming individual cookies, doughnuts and rolls in the microwave. Plus, you can eat the pastry right out of the filter, and there are no dishes to wash. —Karen Ann Bland Gove, Kansas

Perfect Patties. To make uniform hamburger patties,I line a lid from a jar,such as a large peanut butter jar,with plastic wrap. I press the ground meat firmly into the lid and turn out a perfectly shaped patty. —Sherry Gibson, Ironton, Ohio Grease Be Gone. I used to have trouble disposing of bacon grease and other drippings. Now, I place a plastic storage bag in a cup, slightly cool the grease and pour it into the bag.Then I zip it up and place in the trash. If you don’t want to put liquid in your wastebasket, put the bag in the freezer for a few minutes before throwing it out. —Jean Deke, Kearney, Nebraska HAVE A TIME-SAVING TIP? To share a handy kitchen shortcut you rely on to save time, visit our Contributor Guidelines on page 62.

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Taste of Home • June/July 2007

RECIPE SECTION

Farmers markets

and backyard gardens will be overf lowing with fresh fruits and vegetables in the months to come…and our readers sure know how to make the most of them! We raked in bushels of entries—nearly 2,000—for our recent “Bountiful Harvest” recipe contest. Beets, melons, zucchini, peppers, rutabaga, parsnips, onions, carrots, tomatoes and more garden goodies filled the Test Kitchen pantry as testing got under way. Our panel of judges was treated to a variety of fresh-picked pleasures, from soups and salsas to kabobs and pastas. They sampled fruity berry pies, grilled corn, savory stir-frys, green bean sides and summer squash cake.The judges fi-

nally thinned out the crop of finalists and picked their top 12 favorites. Winning the Grand Prize of $500.00 was Spaghetti Squash with Red Sauce from Kathryn Pehl of Prescott,Arizona. The tender, pasta-like squash and thick, fresh-tasting sauce were a match our judges couldn’t resist. (See page 26 to meet Kathryn.) Rhonda Crowe of Victoria, British Columbia took home the second-place prize for her Apple-Brie Spinach Salad. Rhonda will enjoy dinner for four at the restaurant of her choice. Ten runners-up each received a copy of our Contest Winning Annual Recipes 2007 cookbook. You’ll find all 12 winning harvest rec-

ipes in the Clip & Keep recipe card section beginning on page 27,along with 20 more appetizing recipes from our readers and 1,000 field editors.You can easily lift out the 16 pages to place in a threering notebook. Next issue, along with more recipes from our field staff and readers, the winning recipes in our “Potluck Pleasers” contest will appear here. (See page 43 for details on how you can enter our latest national recipe contest.)

➜

Turn to page 27 for 16 pages of recipes, including the winners of our “Bountiful Harvest” contest, in “card” form you can clip for your file!

Bloomin’Veggies Pair up the tomato roses and squash-and-green onion flowers shown below with the radish blooms on page 66 for an edible bouquet that serves as pretty table decor, too. Squash Flower: Place the larger round end of a medium-sized yellow summer squash on a cutting board. Using a sharp knife, make three to four downward angular cuts about 1-1/2 inches above the larger end of the squash toward the center (see Fig. 1). Gently twist end to separate. Make a small hole in the flower center with a knife to insert the green onion stem. Repeat with stem end.

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Fig. 1

To make a flower center, trim the root end from a green onion. Using a small scissors or sharp knife, cut lengthwise slits, 1/8 to 1/4 inch apart and 1 inch long, on the root end (Fig. 2). Place in a bowl of ice water to curl. Insert into the hole in the center of the squash. Insert a skewer into the green part of the onion to make a stem. Tomato Rose: Using a sharp knife, start at the smooth end and slowly remove the skin of a large cherry tomato in one long continuous strip, about 1/2 inch wide. With the fleshy part inside, start to curl skin from the base end, forming into a rose.

Fig. 2

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Garden Variety Ideas...

Grand Prize

• To peel tomatoes, score each bottom with an X.Dip each tomato into boiling water for 30 seconds, then immediately plunge in ice water.The skins slip off easily. —Jeannine DeGeorges Westbury, New York

• My family loves to combine vanilla yogurt with fresh fruit for breakfast or dessert.We keep a bowl in the refrigerator during the summer as a healthy alternative to cereal or cookies. —Teri Lindquist, Gurnee, Illinois • The color from beets bleeds when they are cut.To protect your hands, wear plastic gloves when peeling or cutting them. —Roberta Bozentka Hamden, Connecticut

• Seeding a tomato is easy. Just cut it in half and gently squeeze so the seeds fall into a small bowl. —Theresa Jensen Omaha, Nebraska

• When making stuffed peppers, I level the bottom of each pepper so it will stand up during baking.—Deb Murphy Chetek, Wisconsin

• Adding fresh tomato wedges after a vegetable casserole has been baked adds a vibrant red color and delicious flavor to the dish. —Pat Lukos Bellingham, Massachusetts

• After harvesting spinach from my garden, I cut it into 1-inch pieces, drop it in boiling water for a minute,then drain and freeze in resealable plastic bags. It can be used all winter long in soups and stews. —Marlene Davis, Rathdrum, Idaho • Freeze blueberries in a single layer on a baking sheet and store in freezer containers.This prevents them from sticking together. Don’t wash them until you are ready to use them,then rinse —Debbie Loftin them frozen. Dyersburg, Tennessee

26

Her meatless ‘spaghetti’ harvests a win When we announced our “Bountiful Harvest”contest,Kathryn Pehl headed for the kitchen, hoping to create a winning recipe. And hers won! Her fresh-tasting Spaghetti Squash with Red Sauce delighted our panel of judges,who raved about the thick, flavorful sauce and crisp-tender squash. “It just sounded good to me, so I went with it,” wrote Kathryn from her home in Prescott, Arizona.“It’s a meatless main dish that’s super simple to make. Sometimes I serve it with broiled chicken breasts for added protein,or substitute red or yellow peppers for the green pepper. “It even gets my kids to eat their veggies!” she adds. Kathryn and husband Adam, a selfemployed contractor, have three children—Allie, 3; Asher, 2; and Sierra, 6 months. Kathryn is working on a bachelor’s degree in management and also runs a small on-line business with her mother-in-law.“We make diaper cakes and baby shower gifts,” she notes. Her parents also live in Prescott,where Kathryn was born and raised.“I’m fortunate to have my parents as well as Adam’s parents living in the same town,” she says. “I love being with family, so it’s wonder-

ful having them all close by. Encouraged to Cook “I started cooking at a young age.As long as I can remember, my mom and dad would involve me in meal preparation,” Kathryn relates. She enjoys making Italian food, baked pasta dishes and homemade pies...as well as coming up with dishes like her awardwinning spaghetti squash, which she serves her family a few times a month. “They also like spaghetti squash with butter and brown sugar,” Kathryn says. “And I like to cut squash in bite-size chunks, cover it with olive oil, garlic and Parmesan cheese, then broil it.” With all the practice she gets preparing this versatile veggie, Kathryn has one important tip to share:“Don’t overcook it.” That tip and some kitchen ingenuity really paid off for this creative cook. WIN CASH! Like Kathryn, each issue’s Grand Prize winner is awarded $500.00 in cash. Turn to page 43 to learn how you can enter Taste of Home’s next national recipe contest… and get your chance at the top prize! Taste of Home • June/July 2007

www.tasteofhome.com

27

BOUNTIFUL HARVEST CONTEST

Wellsburg, West Virginia

BOUNTIFUL HARVEST CONTEST

Brighton, Tennessee

My children wanted to plant a garden, and we ended up with buckets of cucumbers.When I tired of making pickles,I came up with these pretty,little sandwiches.We made 200 of them for a family gathering, and everyone wanted the recipe. —Kimberly Smith

❧ PREP: 30 min. + chilling

❧ PREP: 25 min. ❧ COOK: 40 min.

We got this recipe from a good friend and merchant marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. —Amy Spurrier

Cucumber Tea Sandwiches

BOUNTIFUL HARVEST CONTEST

Roasted Yellow Pepper Soup

BOUNTIFUL HARVEST CONTEST

✓ Includes Nutrition Facts.

Victoria, British Columbia

Prescott, Arizona

❧ PREP/TOTAL TIME: 30 min.

Apple-Brie Spinach Salad In the summer,I don’t like to prepare or eat large meals, so I often make salads. I’m always on the lookout for new and interesting recipes, and this one is a winner that I like to make for company. —Rhonda Crowe

Grand Prize

This fabulous,meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way to use some of the fresh harvest from your garden. —Kathryn Pehl

❧ PREP: 25 min. ❧ COOK: 15 min.

Spaghetti Squash With Red Sauce

2nd Place

28

Taste of Home • June/July 2007

Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through. When squash is cool enough to handle, use a fork to separate strands. Place the squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.

JUNE/ JULY 2007

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly. In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts).

JUNE/ JULY 2007

seeds. Place the squash, cut side down, on a microwave-safe plate. Microwave, un- Editor’s Note: This recipe was tested in a 1,100watt microwave. covered, on high for 14-16 minutes or until tender.

Nutrition Facts: 3/4 cup squash with 1/3 cup sauce (calculated without Parmesan cheese) equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 372 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein. Diabetic ExchangCut squash in half lengthwise; discard the es: 2 vegetable, 1 starch, 1/2 fat.

1 medium spaghetti squash (about 4 pounds) 2 cups chopped fresh tomatoes 1 cup sliced fresh mushrooms 1 cup diced green pepper 1/2 cup shredded carrot 1/4 cup diced red onion 2 garlic cloves, minced 2 teaspoons Italian seasoning 1/8 teaspoon pepper 1 tablespoon olive oil 1 can (15 ounces) tomato sauce Grated Parmesan cheese, optional

Spaghetti Squash with Red Sauce

6 large sweet yellow peppers 1 large onion, chopped 1 cup chopped leeks (white portion only) 1/4 cup butter, cubed 3 small potatoes, peeled and cubed 5 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper Shredded Parmesan cheese, optional

Roasted Yellow Pepper Soup

Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

4 large apples, cut into 1/2-inch wedges 4 tablespoons maple syrup, divided 8 cups fresh baby spinach 1 round (8 ounces) Brie or Camembert cheese, cubed 1/2 cup pecan halves, toasted DRESSING: 1/4 cup apple cider or juice 1/4 cup vegetable oil 3 tablespoons cider vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced

Apple-Brie Spinach Salad

1 package (8 ounces) cream cheese, softened 1/4 cup mayonnaise 1 tablespoon snipped fresh dill 1 tablespoon lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon pepper 2 large cucumbers, seeded and chopped 1/2 cup chopped sweet red pepper 1/4 cup chopped onion 1/4 cup pimiento-stuffed olives, chopped 1/4 cup minced fresh parsley 12 slices whole wheat bread Cucumber slices and fresh dill sprigs, optional

Cucumber Tea Sandwiches

In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad and toss to coat. Serve immediately. Yield: 10 servings.

JUNE/ JULY 2007

In a small mixing bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours. Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired. Yield: 4 dozen.

JUNE/ JULY 2007

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No one ever guesses these sweet “apple”slices are made with zucchini. In fact, there isn’t a bit of apple in them.What I like about this yummy recipe is that it makes a lot using economical ingredients. —Lynn Hamilton Naperville, Illinois

Make your next brunch special with this fluffy,deep-dish quiche. Fresh rosemary enhances the delightful egg dish that’s chockfull of savory garden ingredients. It cuts nicely, too. —Kristina Ledford

Indianapolis, Indiana

BOUNTIFUL HARVEST CONTEST

❧ PREP: 30 min. ❧ BAKE: 25 min. + cooling

❧ PREP: 20 min. ❧ BAKE: 40 min. + standing

BOUNTIFUL HARVEST CONTEST

Mock Apple Pie Squares

BOUNTIFUL HARVEST CONTEST

Garden Vegetable Quiche

BOUNTIFUL HARVEST CONTEST

Keene, California

Pleasant Grove, Utah

Fast to fix and full of flavor, this warm, fresh-tasting side dish makes the most of cherry tomatoes, pairing them with fresh mozzarella cubes and seasoning the combination with thyme. —Summer Jones

❧ PREP/TOTAL TIME: 25 min.

❧ PREP: 25 min. ❧ GRILL: 10 min.

Everyone in our extended family loves to cook, so I put all of our favorite recipes in a cookbook to be handed down from generation to generation.This recipe from the cookbook is a delicious twist on traditional potato salad. —Suzette Jury

Cherry Tomato Mozzarella Saute

Grilled ThreePotato Salad

30

Taste of Home • June/July 2007

3/4 pound Yukon Gold potatoes (about 3 medium) 3/4 pound red potatoes (about 3 medium) 1 medium sweet potato, peeled 1/2 cup thinly sliced green onions 1/4 cup vegetable oil 2 to 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon celery seed 1/4 teaspoon pepper

Grilled Three-Potato Salad

1 unbaked deep-dish pastry shell (9 inches) 1 small red onion, sliced 1/2 cup sliced fresh mushrooms 1/4 cup diced yellow summer squash 3 garlic cloves, minced 1 tablespoon butter 1/2 cup fresh baby spinach 1 cup (4 ounces) shredded Swiss cheese 4 eggs 1-2/3 cups heavy whipping cream 1/2 teaspoon salt 1/2 teaspoon minced fresh rosemary 1/4 teaspoon pepper

Garden Vegetable Quiche

Editor’s Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Place all of the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and rinse in cold water. Cut into 1-in. chunks. Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or browned, stirring frequently. Transfer to a large salad bowl; add onions. In a small bowl, whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature. Yield: 6 servings.

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Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. In a large skillet, saute the onion, mushrooms, squash and garlic in butter until tender. Add spinach; saute 1 minute longer. Spoon into crust; top with cheese. In a bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.

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

cup chopped shallots garlic clove, minced teaspoon minced fresh thyme teaspoons olive oil cups cherry tomatoes, halved teaspoon salt teaspoon pepper ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Cherry Tomato Mozzarella Saute

4 cups all-purpose flour 2 cups sugar 1/2 teaspoon salt 1-1/2 cups cold butter FILLING: 8 cups sliced peeled zucchini 2/3 cup lemon juice 1 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts 1/2 cup golden raisins

Mock Apple Pie Squares

In a large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese. Yield: 4 servings.

JUNE/ JULY 2007

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x 10in. x 1-in. baking pan. Bake at 375° for 1012 minutes or until lightly browned. Set remaining crumb mixture aside. Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 2530 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: about 2-1/2 dozen.

JUNE/ JULY 2007

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Our family loves raspberries,and this pie keeps the flavor and firmness of the berries intact.The combination of berry gelatin and cream cheese layers keeps everyone coming back for seconds. —Allison Anderson

Looking for new ways to dress up fresh-picked green beans? With just the right amount of oregano and parsley flavors, this colorful side dish is seasoned to please. —Maryalice Wood

BOUNTIFUL HARVEST CONTEST

✓ Includes Nutrition Facts. BOUNTIFUL HARVEST CONTEST

Raymond, Washington

❧ PREP: 35 min. + chilling

❧ PREP/TOTAL TIME: 30 min.

Langley, British Columbia

Raspberry Patch Cream Pie

BOUNTIFUL HARVEST CONTEST

✓ Includes Nutrition Facts.

Innisfail, Alberta

Herbed Tomatoes ’N’ Green Beans

BOUNTIFUL HARVEST CONTEST

Onia, Arkansas

My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it...they love the drizzle of maple syrup! It’s a tasty way to introduce kids to turnips, rutabaga and parsnips, too. —Kelli Ritz

❧ PREP: 35 min. ❧ BAKE: 45 min.

❧ PREP/TOTAL TIME: 30 min.

Luscious layers of pasta and veggies make up this super summer salad that can be made ahead for warm-weather picnics and deck parties. It makes enough to feed a crowd. —Betty Fulks

Maple-Ginger Root Vegetables

Layered Summertime Salad

32

Taste of Home • June/July 2007

green onions, coarsely chopped garlic cloves, minced teaspoons olive oil pound fresh green beans, trimmed cup chicken broth medium tomatoes, diced tablespoon minced fresh oregano tablespoon minced fresh parsley teaspoon salt teaspoon pepper

2 cups uncooked gemelli or spiral pasta 1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon sugar 1/2 teaspoon garlic powder 1/2 cup sliced green onions 4 bacon strips, cooked and crumbled, divided 4 cups torn romaine 1 cup fresh snow peas, trimmed and halved 1 cup fresh cauliflowerets 1 cup fresh broccoli florets 1 large sweet red pepper, chopped 1/2 cup shredded Swiss cheese

Layered Summertime Salad

3 2 2 1/2 1/4 2 1 1 1/8 1/8

Herbed Tomatoes ’n’ Green Beans

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon. In a large salad bowl, layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving. Yield: 16 servings.

JUNE/ JULY 2007

Nutrition Facts: 2/3 cup equals 59 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

In a small skillet, saute onions and garlic in oil until tender. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender. Stir in the tomatoes and seasonings; heat through. Yield: 4 servings.

JUNE/ JULY 2007

5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 2 small sweet potatoes, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges 2 tablespoons olive oil 1 tablespoon minced fresh gingerroot 1 teaspoon salt 1/2 teaspoon pepper 1 cup maple syrup

Maple-Ginger Root Vegetables

1 cup graham cracker crumbs 1/2 cup sugar 5 tablespoons butter, melted FILLING: 1 package (8 ounces) cream cheese, softened 1/4 cup confectioners’ sugar 2 teaspoons milk 1 teaspoon vanilla extract TOPPING: 3/4 cup sugar 3 tablespoons cornstarch 1-1/3 cups cold water 1/4 cup raspberry gelatin powder 3 cups fresh raspberries

Raspberry Patch Cream Pie

Nutrition Facts: 3/4 cup equals 92 calories, 1 g fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with the syrup. Bake 20-25 minutes longer or until the vegetables are tender, stirring once. Yield: 24 servings.

JUNE/ JULY 2007

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small mixing bowl, combine the cream cheese, confectioners’ sugar, milk and vanilla. Carefully spread over crust. For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.

JUNE/ JULY 2007

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EDITOR’S FAVORITE MEAL

p. 14

Mechanicsville, Virginia

Everyone has a favorite potato salad,and this is mine.I hope you will be adventurous and give it a try.I get lots of compliments and requests for the recipe when I make it for summertime gatherings. —Angela Leinenbach

❧ PREP: 40 min. + chilling

Dilly Potato Salad

EDITOR’S FAVORITE MEAL

p. 14

Mechanicsville, Virginia

This rich, chilled dessert hits the spot on a hot summer’s day. The recipe makes a large dessert, but my family never complains if there happen to be leftovers! —Angela Leinenbach

❧ PREP: 45 min. + chilling

Black Forest Dream Dessert

p. 14

Mechanicsville, Virginia

Mechanicsville, Virginia

EDITOR’S FAVORITE MEAL

I’d never grilled corn until last summer, when my sister-in-law served it for us.What a treat! So simple yet delicious, grilled corn is now a must for my favorite summer menu. —Angela Leinenbach

I combined a couple of kabob recipes to come up with this summer grilling mainstay.The marinade does a terrific job of making the chicken and vegetables tender and tasty. —Angela Leinenbach

p. 14

❧ PREP: 20 min. + soaking ❧ GRILL: 25 min.

❧ PREP: 30 min. + marinating ❧ GRILL: 15 min.

EDITOR’S FAVORITE MEAL

Grilled Corn On the Cob

Pineapple Chicken Kabobs

34

Taste of Home • June/July 2007

JUNE/ JULY 2007

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion. In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.

JUNE/ JULY 2007

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minDrain the pineapple, reserving juice; set utes on each side or until juices run clear, pineapple aside. In a bowl, combine the basting frequently with reserved marinade. Worcestershire sauce and reserved juice. Yield: 8 servings. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.

2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks 1/3 cup Worcestershire sauce 8 boneless skinless chicken breast halves 1 package (1 pound) sliced bacon 2 large sweet onions 4 large green peppers 32 cherry tomatoes

Pineapple Chicken Kabobs

4 pounds red potatoes, halved 5 hard-cooked eggs 1 cup chopped dill pickles 1 small onion, chopped 1-1/2 cups mayonnaise 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper Paprika

Dilly Potato Salad

medium ears sweet corn cup butter, softened tablespoons minced fresh basil tablespoons minced fresh parsley teaspoon salt

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back cornhusks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Yield: 8 servings.

8 1/2 2 2 1/2

Grilled Corn on the Cob

In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x

cup all-purpose flour tablespoons sugar cup cold butter cup flaked coconut cup chopped walnuts, toasted package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 can (21 ounces) cherry pie filling 1-1/2 cups semisweet chocolate chips 2-1/2 cups cold milk 2 packages (3.4 ounces each) instant vanilla pudding mix Chocolate curls, optional

1 2 1/2 1/2 1/2 1

Black Forest Dream Dessert

JUNE/ JULY 2007

9-in. x 2-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack. In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill. In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Yield: 12 servings.

JUNE/ JULY 2007

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MY MOM’S BEST MEAL

✓ Includes Nutrition Facts.

p. 20

MY MOM’S BEST MEAL

p. 20

Chicago, Illinois

Chocoholics will love this moist, brownie-like cake. Its sweet chocolate sauce is a pleasant change from frosting. Served with a scoop of vanilla ice cream, this dessert will go over big with everyone at the table. —Susan Hansen

You won’t be able to eat just one of my mom’s famous yeast rolls. They’re light and fluffy, with a wonderful flavor…and even more delicious served warm with a little butter. —Susan Hansen

Chicago, Illinois

❧ PREP: 35 min. ❧ BAKE: 30 min. + cooling

p. 20

❧ PREP: 1 hour + rising ❧ BAKE: 10 min.

MY MOM’S BEST MEAL

Company Chocolate Cake

p. 20

Parker House Dinner Rolls

MY MOM’S BEST MEAL

✓ Includes Nutrition Facts.

When Mom was a medical missionary in Zimbabwe, she often couldn’t get sweet potatoes. So she substituted this creamy casserole,adding sweetness and spice to butternut squash. It soon became a family favorite. —Susan Hansen

My mother’s meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives.It’s the perfect centerpiece for Sunday dinner or even a festive occasion. —Susan Hansen Chicago, Illinois

❧ PREP: 30 min. ❧ BAKE: 30 min.

❧ PREP: 35 min. ❧ BAKE: 65 min. + standing

Chicago, Illinois

Butternut Squash Casserole

Cheese-Filled Meat Loaf

36

Taste of Home • June/July 2007

cup shortening cup sugar teaspoons salt cups boiling water tablespoons active dry yeast cup warm water (110° to 115°) eggs to 7-1/4 cups all-purpose flour cup butter, melted

JUNE/ JULY 2007

cup milk eggs, lightly beaten tablespoon Worcestershire sauce cup crushed cornflakes cup finely chopped onion tablespoons finely chopped celery teaspoon salt teaspoon ground mustard teaspoon rubbed sage teaspoon pepper pounds ground beef cup (8 ounces) sour cream cup (4 ounces) finely shredded cheddar cheese 1/2 cup sliced pimiento-stuffed olives

1/2 2 1 1 1/2 3 1 1/2 1/2 1/4 1-1/2 1 1

Cheese-Filled Meat Loaf In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14-in. x 10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 65-75 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Let meat loaf stand for 10 minutes before slicing. Yield: 6 servings.

JUNE/ JULY 2007

grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. In a large mixing bowl, combine the shortBrush with the butter. Serve warm. Yield: ening, sugar and salt. Stir in boiling water. 3 dozen. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups Nutrition Facts: 1 roll equals 134 calories, 5 g flour to shortening mixture; mix well. Stir in fat (2 g saturated fat), 21 mg cholesterol, 150 enough remaining flour to form a soft mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat. dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to

1/2 1/4 2 1-1/2 2 1/2 3 6-3/4 1/4

Parker House Dinner Rolls

2 medium butternut squash, peeled and cut into chunks 1/2 cup sugar 2 eggs 1/4 cup milk 2 tablespoons butter 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Butternut Squash Casserole

2 cups cake flour 2 cups sugar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup baking cocoa 1 cup water 1 cup butter, cubed 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract CHOCOLATE SAUCE: 1-3/4 cups sugar 2 tablespoons baking cocoa 2/3 cup milk 2 tablespoons butter 1 teaspoon vanilla extract Vanilla ice cream Maraschino cherries, optional

Company Chocolate Cake

Nutrition Facts: 3/4 cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g carbohydrate, 9 g fiber, 5 g protein.

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. In a small mixing bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.

JUNE/ JULY 2007

In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a small saucepan, combine cocoa and water until smooth; add butter. Bring to a boil over medium heat, stirring constantly; add to dry ingredients and stir well. Combine the eggs, buttermilk and vanilla; stir into chocolate mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the chocolate sauce, in a small saucepan, combine the sugar, cocoa, milk and butter. Bring to a boil; boil for 1 minute. Remove from the heat; stir in vanilla. Serve warm with cake and ice cream. Garnish with cherries if desired. Yield: 20 servings.

JUNE/ JULY 2007

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37

p. 13

POTLUCK PLEASERS

p. 13

Stratford, Ontario

Shredded cheddar cheese gives these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad. —Agnes Ward

❧ PREP: 25 min. + rising ❧ BAKE: 35 min. + cooling

Cheddar Loaves

POTLUCK PLEASERS

Memphis, Tennessee

I made this well-seasoned chicken for dinner one night and served it hot from the oven. While raiding the fridge the next day, I discovered how delicious it was cold and created the yogurt dip to go with it. —Ami Okasinski

❧ PREP: 20 min. ❧ BAKE: 1 hour + chilling

Picnic Chicken

p. 13

POTLUCK PLEASERS

p. 13

Brighton, Illinois

When I was growing up, this yummy,easy-to-make dessert was always on the menu at holiday get-togethers.Years ago, my aunt gave me the recipe, and now I think of her every time I make it for my family. —Janice Rathgeb

❧ PREP: 20 min. + chilling

Cherry Gelatin Supreme

POTLUCK PLEASERS

Sequim, Washington

A light citrus sauce drapes the fresh green beans in this delicious side dish. It goes well with chicken, turkey or a roast any time of year. —Marian Platt

❧ PREP: 15 min. ❧ COOK: 25 min.

Green Beans in Lemon Chiffon Sauce

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Taste of Home • June/July 2007

teaspoons active dry yeast cup warm water (110° to 115°) cups warm milk (110° to 115°) tablespoons butter, melted eggs teaspoons sugar teaspoons salt to 6-1/2 cups all-purpose flour cups (8 ounces) shredded sharp cheddar cheese

eggs tablespoons water cups dry bread crumbs teaspoons paprika teaspoon salt teaspoon each dried marjoram, thyme and rosemary, crushed 1/2 teaspoon pepper 1 cup butter, melted 12 chicken drumsticks 12 chicken thighs CREAMY LEEK DIP: 1 cup heavy whipping cream 1-1/2 cups plain yogurt 1 envelope leek soup mix 1 cup (4 ounces) shredded Colby cheese

3 3 1-1/2 2 1 1/2

Picnic Chicken

3 1/2 2 2 2 3 2 6 2

Cheddar Loaves

In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide the butter between two 13-in. x 9-in. x 2-in. baking dishes. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375° for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled. For the dip, in a small mixing bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield: 24 servings (4 cups dip).

JUNE/ JULY 2007

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead cheese into the dough. Divide in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers. Yield: 2 loaves.

JUNE/ JULY 2007

cups water, divided package (3 ounces) cherry gelatin can (21 ounces) cherry pie filling package (3 ounces) lemon gelatin package (3 ounces) cream cheese, softened cup mayonnaise can (8 ounces) crushed pineapple, undrained cup miniature marshmallows cup heavy whipping cream, whipped tablespoons chopped pecans

3 pounds fresh green beans, trimmed 3 cups water 1 tablespoon cornstarch 1-1/2 cups chicken broth 6 egg yolks, beaten 1/4 cup grated Parmesan cheese 1/4 cup lemon juice 1/2 cup butter, cubed 2 teaspoons minced fresh parsley 2 teaspoons chopped green onion

JUNE/ JULY 2007

Place beans and water in a Dutch oven. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160°, about 15 minutes. Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the parsley and onion. Drain beans; top with sauce. Yield: 12 servings.

JUNE/ JULY 2007

In a large saucepan, bring 1 cup water to a boil. Stir in cherry gelatin until dissolved. Add pie filling; mix well. Pour into an 11-in. x 7-in. x 2-in. dish. Cover and refrigerate for 2 hours or until set. In a saucepan, bring remaining water to a boil. Stir in lemon gelatin until dissolved. In a small mixing bowl, beat the cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate for 45 minutes. Fold in the marshmallows and whipped cream. Spoon over cherry layer; sprinkle with pecans. Cover and refrigerate for 2 hours or until set. Yield: 12 servings.

Green Beans in Lemon Chiffon Sauce

2

1 1/2

1/3 1

2 1 1 1 1

Cherry Gelatin Supreme

www.tasteofhome.com

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COOKING FOR A CROWD

Raymond, Alberta

COOKING FOR A CROWD

Mankato, Minnesota

These crowd-pleasing pies feature a chilled chocolate filling and tangy raspberry topping.Occasionally,I lighten up the recipe by using frozen yogurt and light whipped topping. —Cleo Miller

❧ PREP: 15 min. + freezing

❧ PREP: 30 min. ❧ BAKE: 1 hour 20 min.

A friend of mine served this scrumptious dish at her wedding. I liked it so much, I asked her for the recipe. —Ruth Ann Stelfox

Chocolate-Berry Cream Pies

COOKING FOR A CROWD

Bella Vista, Arkansas

I prepared this hearty appetizer for 200 guests who came to our beef barbecue cookout. They must’ve enjoyed it...there wasn’t a morsel left by the end of the night. —Iola Egle

❧ PREP: 20 min. ❧ COOK: 20 min.

Barbecue Beef Taco Plate

Scalloped Potatoes And Ham

COOKING FOR A CROWD

✓ Includes Nutrition Facts.

Newfolden, Minnesota

This pretty salad was a big hit at our parents’ 50th wedding anniversary. The tasty,fresh berries are complemented by a sweet, fluffy filling. —Cindy Borg

❧ PREP: 20 min. + chilling

Strawberry Fluff

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Taste of Home • June/July 2007

1 package (3 ounces) strawberry gelatin 2 cartons (13-1/2 ounces each) strawberry glaze 2 quarts buttermilk 4 packages (5.1 ounces each) instant vanilla pudding mix 4 cartons (16 ounces each) frozen whipped topping, thawed 4 quarts fresh strawberries, sliced Additional fresh strawberries, optional

Strawberry Fluff

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 1 can (12 ounces) evaporated milk 10 pounds medium potatoes, peeled and thinly sliced 5 pounds fully cooked ham, cubed 4 cups (16 ounces) shredded cheddar cheese

Scalloped Potatoes and Ham

Nutrition Facts: 1/2 cup equals 126 calories, 4 g fat (4 g saturated fat), 1 mg cholesterol, 140 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.

In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes or until slightly thickened. Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired. Yield: 80 servings.

JUNE/ JULY 2007

In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 325° for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 casseroles (10 servings each).

JUNE/ JULY 2007

2 2

4

1 3 2

4

1 2

4 2 1 4

pounds ground beef envelopes taco seasoning cup water packages (8 ounces each) cream cheese, softened cup milk envelopes ranch salad dressing mix cans (4 ounces each) chopped green chilies, drained cup chopped green onions to 4 cups shredded romaine cups (8 ounces) shredded cheddar cheese medium tomatoes, seeded and chopped to 3 cups honey barbecue sauce to 3 packages (13-1/2 ounces each) tortilla chips

Barbecue Beef Taco Plate

1/2 gallon chocolate ice cream, softened 1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed 1 carton (16 ounces) frozen whipped topping, thawed, divided 3 chocolate crumb crusts (9 inches) 1 can (21 ounces) raspberry pie filling

Chocolate-Berry Cream Pies

In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-in. plates. Layer with beef mixture, chilies, onions, romaine, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips. Yield: 40-50 servings.

JUNE/ JULY 2007

In a large mixing bowl, combine ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm. Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping. Yield: 3 pies (8 servings each).

JUNE/ JULY 2007

www.tasteofhome.com

41

This yummy spread is “jampacked” with lots of cherry and rhubarb flavor. My mother gives jars of it away during rhubarb season. —Faye Sampson

Let this chicken and pasta dish bowl you over with its unique salsa-peanut dressing and bold,fresh taste. —MichelleVan Loon

Here’s a mouth-watering entree that doesn’t require loads of time and effort.The savory ham slices are marinated in a molasses-spice sauce and then grilled to perfection! —Sandy Morris

Cinnamon and pecans swirl their way through this tender, golden cake.Drizzled with chocolate,it’s an unforgettable morning treat. —Gaytha Holloway

BONUS CARD

BONUS CARD

Lititz, Pennsylvania

❧ PREP: 10 min. + marinating ❧ GRILL: 10 min.

❧ PREP: 30 min. ❧ BAKE: 1 hour + cooling

Marion, Indiana

Grilled Ham Steaks

BONUS CARD

Rich Coffee Cake

BONUS CARD

Radcliffe, Iowa

❧ PREP: 10 min. + standing ❧ COOK: 15 min. + cooling

❧ PREP: 25 min. ❧ COOK: 15 min. + cooling

Round Lake, Illinois

Cherry Rhubarb Jam

Thai Chicken Fettuccine

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Taste of Home • June/July 2007

JUNE/ JULY 2007

cup salsa cup creamy peanut butter tablespoons orange juice tablespoons honey teaspoon soy sauce ounces uncooked fettuccine pound boneless skinless chicken breasts, cut into strips 1 tablespoon vegetable oil 1 medium sweet red pepper, julienned 1/4 cup minced fresh cilantro

1 1/4 2 2 1 8 3/4

Thai Chicken Fettuccine

Editor’s Note: This recipe was tested in a 1,100watt microwave.

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until browned. Add red pepper; cook and stir until crisp-tender. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.

JUNE/ JULY 2007

baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients. Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwavesafe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with remaining topping. Bake at 350° for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over cofIn a large mixing bowl, cream butter and fee cake. Serve warm if desired. Yield: sugar. Add eggs, one at a time, beating 12 servings. well after each addition. Combine the flour,

1 cup butter, softened 2 cups sugar 2 eggs 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (8 ounces) sour cream 1/2 teaspoon vanilla extract TOPPING: 1 cup chopped pecans 2 tablespoons sugar 1 teaspoon ground cinnamon CHOCOLATE GLAZE: 1/2 cup semisweet chocolate chips 1/4 cup butter, cubed

Rich Coffee Cake cups orange juice cup cider vinegar cup packed brown sugar to 2 tablespoons ground cloves tablespoon molasses to 3 teaspoons ground mustard to 3 teaspoons ground ginger bone-in fully cooked ham steaks (1 pound each and 3/8 inch thick)

cups diced fresh or frozen rhubarb cups sugar package (3 ounces) cherry gelatin can (21 ounces) cherry pie filling teaspoon almond extract, optional

In a large saucepan, combine the rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks. Yield: 5 cups.

4 1-1/2 1 1 1/8

Cherry Rhubarb Jam

1-1/2 1/2 1/4 1 1 2 2 3

Grilled Ham Steaks

JUNE/ JULY 2007

In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill ham steaks, covered, over medium heat for 10-15 minutes or until heated through, basting frequently with reserved marinade. Yield: 12 servings.

JUNE/ JULY 2007

Creative corn could yield

Enter Our Recipe Contest

$500! “Corn is King,” and you could reap its riches in our corn contest!

We want to pick through rows and rows of delicious corn recipes for TOH’s next national recipe contest. RECIPE CONTEST RULES: You may enter more than one Recipes for our “Corn Is King” contest may call for fresh, frozen recipe. Be sure to include the contest topic and your name, or canned corn. Our judges are waiting to try: address and phone number on each recipe. Corn on the Cob: We’re all ears to hear how you prepare and It’s easy to enter at www.tasteofhome.com. Click on serve it.Throw a little summer heat our way with your best corn “Submit a Recipe” to find a handy form with space for the grilling! From searing to slow roasting,how do you fix fresh corn durcontest title (“Corn Is King”), your ingredients, directions and ing the “dog days”of summer? Don’t forget recipes for herbed butters comments. Be specific with measurements and sizes of and seasoning mixes, too. cans, packages and pans. Please include a few words about Main Dishes: Send recipes for your most popular casseroles and the recipe and a bit about yourself. skillets chock-full of corn. Pork chops with corn dressing, ground Or, type or print each recipe on one side of an 8-1/2- x beef-and-corn pies and chicken vegetable bakes are just a few of 11-inch sheet of paper. Send entries to “Corn Is King,” Dithe entrees that might win top honors. ane Werner, Food Director, 5925 Country Lane, GreenSides: On the side, corn can star in vegetable medleys and baked dale WI 53129. Remember to include your name, address corn custards and puddings.Which “corny” side dishes always seem and phone number on each entry. to enhance your meal? Entries become the property of Reiman Publications. Soups and Salads: Spoonfuls of hearty soups and chowders, and Recipes that are not among the contest winners may be forkfuls of fresh, appealing salads are sure to be in contention, too. published in a future issue of TOH, in a cookbook or on Your fiesta corn chowder, spicy corn salad, colorful salsa and tangy our Web site (www.tasteofhome.com). corn relish could be in the running. Baked Goods: Corn muffins, corn breads, fritters and corn cakes are traditional treats we can’t fail to mention.They’re sure to be part of the flavorful mix Last Chance to Enter as our cooks prepare the most promising recipes for our panel of judges. (Baked Slow Cooker Specialties goods must contain corn, not just cornmeal.) In a “husk-shell,” any favorite recipe you have that uses fresh, frozen or canned Don’t be poky about sending in your tried-and-true slow cooker recipes! The corn could win a terrific cash prize. “Slow-Cooked Favorites” contest closes on June 15, 2007. Get Those Recipes In Our judges look forward to mouthThe “Corn Is King”contest will close on August 15, 2007.Winners will be featured in watering soups and stews, comforting the April/May ’08 issue. So pull several recipes from your files and enter today. casseroles and breakfast bakes, fun GREAT PRIZES! The Grand Prize winner will receive party foods and luscious baked treats. Enter on our Web site or E-mail en$500.00 in cash. Second place wins dinner for four at the tries by June 15, 2007, to recipes@ restaurant of the winner’s choice. tasteofhome.com. Please write “SlowTen runners-up will receive a free copy of our Contest Cooked Favorites” on the subject line Winning Annual Recipes 2007 cookbook. and include your name and street adPlus, one of our winners may be selected to appear on dress. Or send to “Slow-Cooked Fanational television with Taste of Home Editor in Chief vorites,” Diane Werner, Food Director, Catherine Cassidy. The Early Show on CBS gives viewers a “taste of home” by spotlighting some of the delicious prize-winners in our national 5925 Country Lane, Greendale WI 53129. See the contest announcement recipe contests. above left for a general guide. For more information, visit our Web site at www.tasteofhome.com.

Timinegiosut! runn

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Touring Country Kitchens

A Bright New Look By Jo Borer Sheldon, Iowa

It all began when our microwave died. As my husband, Cory, and I talked about where to put a new microwave, we gazed around our kitchen…the dark cupboards,broken drawers,dated decor and general lack of lighting. Before we knew it, Cory and I were meeting with a contractor and signing papers for a total renovation! To this day,

I’m still amazed we took the bull by the horns and remodeled our kitchen. We started by totally stripping the room and tearing down the wall between the kitchen and dining room to create a more open feeling. The new floor plan reconfigured our entire kitchen.The appliances,including a new refrigerator and stove with a convection oven, were moved to different spots to make room for more counter space and storage.The sink was moved under the window. Now I can enjoy watching our children—Mary Margaret, 6;Will, 5; and Ada Louise, 3—play in the yard.

24’ Window

Window Sink

13’

Table

Window

om Broset Clo

Pantry

Cabinets

Open to Living Room 14-1/2’

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Mic ro wa ve

Open to Den/Office Area

Refrigerator Open Hallway

Lightening Up In place of the old brown cabinets,we built white-varnished maple cabinets that rise to the ceiling. They surely brighten up the room.We also put in two glass cupboard doors across from the window to balance the look and help with the open feel. We requested large,easy-gliding drawers

BEFORE where possible.Our pantry has four deep, pull-out shelves. Even my cookie sheets have slots that pull out completely. Plus, my husband and I have our own “junk” drawers for all the papers that somehow seem to accumulate in the kitchen. Although we had installed canned lights after moving into our home, 5-1/2 years ago,a shadow still hovered over the countertops and stove.With that in mind,we installed two pendants above the peninsula and halogen lights under the cabinets. We prefer wood floors, and we chose one with distress marks.We knew our children would make their own marks on the floor, so we wanted the “new” ones to blend with the “old.” Our laminate countertops trick many people.The shiny surface looks like real granite, without the expense and worries of natural stone. Taste of Home • June/July 2007

By moving the kitchen sink below the window (left), Jo can watch her kids play outside while she does the dishes. Distressed wood-plank floors add charm and warmth. When the previous wall between the dining room and kitchen was torn down, a larger, more inviting space (above) was created.

Perfect for Entertaining For extra work space,we added a large peninsula.Our family easily fits around it when we want to play games or have a snack. It also comes in handy when we entertain…and we love to entertain! Cory is a dentist, and we enjoy having his staff over for meals.The kitchen now opens into the dining area, which has a more formal feel.We liked its golden tan color so well that we extended it into the kitchen. I’m originally from Alabama, so I cook a lot of Southern foods. I especially like making cheesecakes,and my grandmother’s Swedish Tea Rings are always a hit. My friends tease me about trying to spread good ol’ Southern hospitality around the Midwest! Cory and I are particularly fond of the black-and-white drawings of London on the kitchen walls.The pictures, from my grandfather, have a special meaning because we lived in England during our first year of marriage. All in all,we’re absolutely thrilled with the renovation.We’re so glad our old microwave bit the dust! www.tasteofhome.com

Jo appreciates ceiling-high white cabinets, large refrigerator and handy microwave nook. Cory and Jo Borer play a card game with their children (left to right), Mary Margaret, Ada Louise and Will, at the spacious kitchen peninsula. Pendant fixtures offer additional lighting.

45

Food for Thought: The only difference between a rut and a grave…is in their dimensions. —Ellen Glasgow

Photos by Eldon Lindsay

Savory Ham Wraps, Date-Nut Bran Muffins and Peanut Butter Chippers liven up road-trip adventures.

Appetizers & Snacks Avoid gas station snacks on your next trip.These tasty treats are easy to make and a cinch to pack. Better yet, they’ll make your time in the car even more fun!

Savory Ham Wraps PREP/TOTAL TIME: 20 min.

Field editor Ruth Peterson from Jenison, Michigan shares the recipe for these tender roll-ups. “The yummy dressing is what makes them so special,” notes Ruth. 46

1/4 cup mayonnaise 1 tablespoon milk 3/4 teaspoon sugar 1/4 teaspoon prepared mustard 1/8 teaspoon celery seed Dash salt 2 flour tortillas (10 inches), warmed

1/4 pound thinly sliced deli ham 1/3 cup shredded Swiss cheese 2/3 cup shredded lettuce 1 medium tomato, seeded and chopped 1 green onion, chopped In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired. Yield: 2 servings.

Peanut Butter Chippers ❧ PREP: 10 min. ❧ BAKE: 15 min. per batch

✓ Includes Nutrition Facts.

“The aroma of peanut butter and chocolate always brings my cookieTaste of Home • June/July 2007

6 tablespoons butter, softened 1/4 cup peanut butter 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup milk chocolate chips In a small mixing bowl, cream the butter, peanut butter and sugars. Add egg; mix well. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks. Yield: 3-1/2 dozen. Nutrition Facts: 1 cookie equals 78 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 59 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Date-Nut Bran Muffins ❧ PREP: 30 min. ❧ BAKE: 15 min. per batch This spectacular muffin recipe has been in Daria Burcar’s family more than 25 years. “They’re delicious, moist, and chock-full of raisins, dates and nuts,” says the Rochester, Michigan resident.

In a bowl, combine cereals and boiling water; let stand for 5 minutes. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine eggs, buttermilk and oil. Stir the cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2-1/2 dozen.

Sunflower-Cherry Granola Bars ❧ PREP: 30 min. + cooling You’ll want to try these chewy snack bars from Laura McDowell, Lake Villa, Illinois. They’re loaded with oats and nuts, and the dried cherries add just the right amount of tang. 4 cups old-fashioned oats 1 cup sliced almonds 1 cup flaked coconut 1 cup sugar 1 cup light corn syrup 1 cup creamy peanut butter 1/2 cup raisins 1/2 cup dried cherries 1/2 cup sunflower kernels Spread oats into an ungreased 15-in. x 10in. x 1-in. baking pan. Bake at 400° for 1520 minutes or until lightly browned. Meanwhile, spread almonds and coconut into another ungreased 15-in. x 10-in. x 1-in. baking pan. Bake for 8-10 minutes or until lightly toasted. In a Dutch oven over medium heat, bring

2 cups All-Bran 1 cup crushed Shredded Wheat 1 cup boiling water 2-1/2 cups all-purpose flour 2 cups sugar 2-1/2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/2 cup vegetable oil 1 cup chopped dates 1 cup raisins 1 cup chopped walnuts www.tasteofhome.com

Take along Cinnamon Toasted Almonds and Sunflower-Cherry Granola Bars, and enjoy the ride.

sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut; mix well. Using a metal spatula, press mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan. Cool to room temperature. Cut into bars. Yield: 2-1/2 dozen.

Cinnamon Toasted Almonds ❧ PREP: 15 min. ❧ BAKE: 25 min. + cooling A handful of these crunchy, cinnamonglazed nuts soon becomes two handfuls, then three, four or more. “They taste just like the ones you get at the fair,” says Janice Thompson from Stacy, Minnesota. 2 egg whites 6 teaspoons vanilla extract 4 cups unblanched almonds 1/3 cup sugar 1/3 cup packed brown sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon In a large mixing bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

Food for Thought: You can never tell which way a pickle will squirt.

hungry family running to the kitchen,” relates Pat Doerflinger of Centerview, Missouri. “The recipe’s so easy, I often stir up a batch while making dinner.”

Good Food That’s Good for You

Hearty &Healthy

Dining on a diet doesn’t have to leave you hungry.The scrumptious menu shown above will fill you up without added fat and calories.This meal and the additional recipes on the opposite page are guaranteed to lighten up your summer!

Marinated Flank Steak

2 tablespoons water

❧ PREP: 10 min. + marinating ❧ GRILL: 15 min.

2 teaspoons brown sugar

An Oriental-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It’s an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.

2 garlic cloves, minced

1 beef flank steak (2 pounds) 1/2 cup canola oil 1/2 cup reduced-sodium soy sauce 1/4 cup red wine vinegar

48

2 teaspoons minced fresh gingerroot 1/4 teaspoon pepper Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add the steak. Seal the bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes

Big on flavor, low on calories are Marinated Flank Steak, Broccoli-Stuffed Potatoes and Veggie Salad in Lettuce Cups.

✓ These recipes include Nutrition Facts. on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice across the grain. Yield: 8 servings. Nutrition Facts: 3 ounces cooked beef equals 204 calories, 12 g fat (4 g saturated fat), 54 mg cholesterol, 219 mg sodium, 1 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Broccoli-Stuffed Potatoes ❧ PREP: 10 min. ❧ BAKE: 70 min. These hearty broccoli-and-cheese potatoes get extra flavor from sour cream and fresh dill. Serve them as a side or alone, as a light lunch. To speed up preparation, start with microwaved potatoes, suggests Fran Scott of Birmingham, Michigan. 4 medium baking potatoes (8 ounces each) 2 cups fresh broccoli florets 1/2 cup chopped onion

Taste of Home • June/July 2007

1/3 cup fat-free milk 1/3 cup reduced-fat sour cream 2 tablespoons snipped fresh dill 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded reduced-fat cheddar cheese Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving thin shells. In a small skillet, saute the broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture. Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through. Yield: 4 servings. Nutrition Facts: 1 potato equals 296 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 468 mg sodium, 47 g carbohydrate, 5 g fiber, 12 g protein.

Veggie Salad in Lettuce Cups ❧ PREP/TOTAL TIME: 20 min. Radishes, carrots and cucumber give this appealing side dish plenty of crunch, and the balsamichoney mustard dressing has just the right amount of tartness. Field editor Amy Short of Lesage, West Virginia shared the recipe. 1 large cucumber, seeded and finely chopped

For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture. Serve immediately. Yield: 4 servings. Nutrition Facts: 3/4 cup equals 92 calories, 7 g fat (1 g saturated fat), trace cholesterol, 321 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Smoked Salmon Tomato Cups (Below) ❧ PREP/TOTAL TIME: 30 min. Field editor Vicki Raatz of Waterloo, Wisconsin suggests this easy appetizer that pairs fresh cherry tomatoes with smoked salmon. Get your summer gathering off to a delicious start with these bright little bites. 24 cherry tomatoes (about 1 pint) 1 package (3 ounces) smoked cooked salmon, finely chopped 1/4 cup fat-free cottage cheese 2 tablespoons finely chopped celery 1 tablespoon finely chopped green onion 1/4 teaspoon dill weed Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine the remaining ingredients; stuff into tomatoes. Refrigerate until serving. Yield: 2 dozen. Nutrition Facts: 1 tomato cup equals 9 calories, trace fat (trace saturated fat), 1 mg cholesterol, 81 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

2 small carrots, shredded 12 radishes, coarsely chopped 2 tablespoons olive oil 1 tablespoon white balsamic vinegar 1 tablespoon lemon juice 3 teaspoons minced fresh thyme 1 teaspoon honey mustard 1/2 teaspoon salt 1/4 teaspoon pepper 8 Boston lettuce leaves In a small bowl, combine the cucumber, carrots and radishes. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well. Pour over vegetables and toss to coat.

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Fill up, not out! Find more satisfying ways to lighten up your summertime menus at www.tasteofhome.com/plus.

Spinach Lasagna (Above) ❧ PREP: 25 min. ❧ BAKE: 45 min. + standing “I love Italian food, and this meatless, low-fat lasagna is the best. Plus, it’s good for you, with just 8 grams of fat per serving,” writes E. Marie Goetz of Morgantown, Kentucky. 12 uncooked lasagna noodles

Food for Thought: Love is the most important ingredient in any dish.

2 tablespoons reduced-fat butter

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 2 cartons (15 ounces each) fat-free ricotta cheese 1 egg 1 egg white 1 cup grated Parmesan cheese, divided 1 garlic clove, minced 1 teaspoon dried basil 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 3 cups (12 ounces) shredded part-skim mozzarella cheese 2 cans (15 ounces each) tomato sauce Cook noodles according to package directions. Rinse in cold water; drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese. In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times. Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting. Yield: 12 servings. Nutrition Facts: 1 piece equals 300 calories, 8 g fat (5 g saturated fat), 53 mg cholesterol, 753 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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Float and marching band: 2005 Tournament of Roses

Plan Now for Holiday Adventure Visit the Canadian Rockies or Sunny California!

© WWCT, Inc. and its licensors. All rights reserved.

TWO exciting tours will make your next holiday season more rewarding and relaxing and extra enjoyable for you. Discover delightful new holiday decorating and entertaining ideas on our Canadian Rockies “Christmas in November” tour, or take a relaxing post-Christmas vacation on our Rose Parade Holiday. GET READY for the holiday season on our festive Canadian Rockies “Christmas in November” adventure! You’ll learn how to make all your celebrations memorable as you enjoy expert craft demonstrations and delectable, chef-prepared meals. • Enjoy a scenic train ride through the majestic Canadian Rockies on your way to the fabled Jasper Park Lodge. • See how top food experts cook up scrumptious holiday meals and appealing appetizers. • Explore the unique shops, intriguing art galleries and friendly cafes of 50

charming Banff Village. • Discover ingenious ideas for crafting your own marvelous homemade gifts and Yuletide trimmings. • Enjoy stunning mountain views and a delightful meal at the century-old Chateau Lake Louise Hotel. AFTER CHRISTMAS,experience all the fun and excitement of the Tournament of Roses’ 119th New Year’s Day parade on our Rose Parade Holiday tour in sunny southern California. • Relax amid the casual elegance of the Hilton Waterfront Beach Resort, where every room offers a panoramic view of the sparkling Pacific Ocean! • Get an up-close look at parade floats in their final stages of decorating before parade day. • Thrill to spirited marching bands at Bandfest’s entertaining pre-parade musical festivities. • Marvel at the stunning Glory of Christmas stage production at the

beautiful Crystal Cathedral. • On parade day, January 1, enjoy reserved seats and a grand view of all the color and pageantry of the world-famous Rose Parade in Pasadena. • For even more fun, join our optional New Year’s Eve celebration or extend your trip with a 2-day/1-night excursion to Santa Catalina Island.Visit www.countrytours.com for more.

For complete tour itineraries and departure dates, please visit our Web site at

www.countrytours.com Call for your free holiday tour catalog!

Call: 1-800/344-6918 Mention claim #8087 7 a.m.to 7 p.m.(CT) Monday-Friday, 8 a.m.to 3:30 p.m.Saturday

A Reiman Publications Company

Taste of Home • June/July 2007

What I Add

My ‘Secret’Ingredient

These readers put their personal touch on everyday family favorites. Berry Sweet. “Sometimes you get strawberries that aren’t very flavorful or sweet.So I cut them up and sprinkle a little strawberry gelatin with sugar over them and let them sit for about an hour,” points out Beatrice Toothman of Goodlettsville,Tennessee. Gravy Boost. “After I make beef gravy, I like to add a little dried basil,” notes Linda Grienke of Winnipeg, Manitoba. “It adds a fabulous flavor.” Light Touch. “With the abundance of fresh fruit available during the summer, pick your favorites and simply add a few tablespoons of frozen lemonade

concentrate as a dressing,” suggests Dorothy Palmer of Clintonville,Wisconsin.“It’s so refreshing…and it keeps the fruit from turning brown.” Better Burger.“To give hamburgers a different taste and keep them moist, I mix one-third bulk pork sausage with twothirds ground beef.You could also add dried onion flakes or garlic powder,” notes William Litzau, McKinney, Texas. Spiced-Up Pancakes. “When making pancakes from scratch, I add a pinch of

pumpkin pie spice to the batter,” says Elizabeth Marsh of Atlantic,Pennsylvania. Terrific Tuna Casserole. Ruth Ann Stonerook of Isle St. George, Ohio tops her tuna and noodle casserole with crushed vinegar potato chips.“It’s out of this world,” she relates. A PB-BLT. Joan Bourque of Bondville, Vermont writes,“I just love bacon, lettuce and tomato sandwiches, especially when I use peanut butter instead of mayonnaise.Try it!”

What ingredient do you add to spark up everyday foods? To share your “secret,” follow our Contributor Guidelines on page 62.

A Savory Sample from... TOH’s Slice of California Tour On Taste of Home’s new “Slice of California” tour in October, we’ll stop at the artichoke fields at Ocean Mist Farms in Castroville,California.“We look forward to showing the travelers how easy it is to cook and enjoy this thorny, odd-looking little vegetable!” says Kori Tuggle, the farm’s marketing manager. “Here’s an easy, cheesy artichoke appetizer I just love.” Our “cook’s tour” will also visit the stunning Monterey Coast and aromatic Gilroy, the “Garlic Capital of the World.” We’ll also enjoy cooking demonstrations by local chefs and many more delicious stops. For details on TOH’s Slice of California tour, go to www.countrytours.com or call, toll-free, 1-800/344-6918.

Chili con Queso Artichokes ❧ PREP: 10 min. ❧ COOK: 30 min. + standing 2 large artichokes 1 package (8 ounces) shredded Mexican cheese blend 1 can (5 ounces) evaporated milk 1 can (4 ounces) chopped green chilies, drained 1/2 cup minced fresh cilantro Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. Invert artichokes to drain for 10 minutes. With a grapefruit spoon, carefully remove the fuzzy centers and discard. In a small microwave-safe dish, combine the cheese, evaporated milk and chilies. Cover and microwave on high for 1-2 minutes or until cheese is melted, stirring twice. Stir in cilantro. Gently spread artichoke leaves apart; fill with cheese mixture. Serve immediately. Yield: 8 servings (2 cups sauce). Editor’s Note: This recipe was tested in a 1,100watt microwave.

51

Just Desserts

Summer Confections Indulge in fresh fruit and rich chocolate this season.

Berry Pavlova (bottom left), French Chocolate Cake and Triple-Fruit Pie make a sweet statement.

French Chocolate Cake ❧ PREP: 35 min. ❧ BAKE: 25 min. + cooling A decadent fudge filling and a rum-flavored glaze are spread between the layers of this luscious cake from Claire Darby of New Castle, Delaware. “If you’re a chocoholic like I am, you’ll just love it,” says Claire. 1/2 cup butter, softened 2 cups packed brown sugar 2 egg yolks 2 teaspoons vanilla extract 6 squares (1 ounce each) semisweet chocolate, melted and cooled 1 cup cold strong brewed coffee 3 cups all-purpose flour 1-1/2 teaspoons salt 1-1/2 teaspoons baking soda 1 cup buttermilk

in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwavesafe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls. Yield: 12 servings.

Roll out remaining pastry to fit top of pie; make decorative cutouts. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Moisten cutouts with a small amount of water; place on top of pie. Cover edges loosely with foil. Bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Triple-Fruit Pie

Guests will be dazzled when they see brightly colored berries nestled on a cloud of meringue. This heavenly dessert was submitted by field editor Nancy Foust from Stoneboro, Pennsylvania.

❧ PREP: 25 min. ❧ BAKE: 50 min. + cooling This golden-crusted pie is loaded with juicy slices of peaches, apricots and nectarines. “It’s irresistible on a warm summer day,” notes field editor Janet Loomis from Terry, Montana. 2 cups all-purpose flour

RUM GLAZE: 2/3 cup sugar

1 teaspoon salt

1/2 cup milk

3/4 cup shortening 5 tablespoons cold water

1/4 cup butter, cubed 1 teaspoon rum extract FILLING: 1 cup (6 ounces) semisweet chocolate chips 1/4 cup milk 1 carton (8 ounces) frozen whipped topping, thawed Chocolate curls Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick). Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes. Meanwhile,

1-2/3 cups each sliced peeled peaches, nectarines and apricots 1 tablespoon lemon juice 1/2 cup packed brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 tablespoon butter In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Transfer pastry to plate; trim to 1/2 in. beyond edge. In a large bowl, combine the peaches, nectarines, apricots and lemon juice. Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat. Pour into crust; dot with butter.

Chocolate Curls: Using a vegetable peeler, peel off curls from a solid block of chocolate (see photo). Allow curls to fall gently onto a work surface or plate in a single layer. If you get only shavings, try warming the chocolate slightly.

www.tasteofhome.com

Berry Pavlova ❧ PREP: 25 min. ❧ BAKE: 1-1/4 hours + chilling

6 egg whites 1/2 teaspoon cream of tartar 1 teaspoon cider vinegar 1 teaspoon vanilla extract 1-1/2 cups sugar FILLING: 2 packages (3 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 2 cups heavy whipping cream, whipped 2 cups miniature marshmallows 1 can (21 ounces) blueberry pie filling 1 package (16 ounces) frozen unsweetened strawberries, thawed Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 225° for 1-1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour. In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers. Yield: 12 servings.

53

Web Contests

Win a Great Trip! At Taste of Home, we believe in keeping things easy…and nothing could be simpler than our prize program. Enter on-line, and you could win!

Need a getaway?

It just might happen! We’re offering two fantastic trips, and it couldn’t be any easier to enter.Visit our Web site at www.tasteofhome.com/prizes and register for a chance to win one of the wonderful prizes featured on this page.

Win a

Taste of Home

Homecoming

Welcome home...

to Taste of Home. The editors of Taste of Home, Simple & Delicious, Light & Tasty and Cooking for 2 have cooked up a “homecoming celebration”that’s sure to appeal to home cooks from coast to coast. One lucky winner will spend the day at the Greendale,Wisconsin headquarters of Taste of Home, learning how we put together our food magazines.Along with editors and home economists, the winner will taste-test recipes,watch food stylists and photographers in our photo studio and review the page-by-page issue “road map.” The winner will also enjoy a $200.00 shopping spree at the Taste of Home Outlet Store, located in the Reiman Publications Visitor Center. Plus, there will be time to explore the other unique shops in historic Greendale between meals with Taste of Home staffers.

This busy, fun-filled homecoming includes: • Round-trip airfare for two to Milwaukee, Wisconsin, courtesy of vacation together.com • Two nights’ accommodations for two, courtesy of InterContinental Milwaukee • Limousine transportation • Breakfast, lunch and dinner • A $200.00 shopping spree at the Taste of Home Outlet Store • A free magazine subscription (or renewal)

• An autographed copy of the new The Taste of Home Cookbook • Lots more Taste of Home goodies For your chance to win the Taste of Home Homecoming, valued at $2,000.00, visit our Web site and click on the “Contests” link. Entries must be received by July 31, 2007. One winner will be drawn on Wednesday, August 1, 2007.

To enter, and for official rules and details, visit our Web site at www.tasteofhome.com/prizes. Don’t have Internet access at home? Visit your local library and set up a free E-mail account, then visit our Web site to enter. No purchase is necessary to enter or win. See each prize description for respective sweepstakes closing dates. Open to U.S. residents 18 and over. Sponsor is the Reiman Media Group, Inc. Void where prohibited.

enjoy autumn in

new england

New England is beautiful all year long, but in fall, it’s spectacular! Trees aglow provide the perfect backdrop to the “Autumn in New England” tour through Vermont, Massachusetts, Maine and New Hampshire, hosted by World Wide Country Tours. Enter now for your chance to travel for FREE! This colorful 8-day tour begins with a trip back to the 1830s at Old Sturbridge Village. Walk through original homes, craft shops, meetinghouses and a mill—all from the 18th or 19th centuries—that have been preserved to re-create an authentic New England town. In Boston, follow the famous Freedom Trail and spend the morning seeing such famous sights as the USS Constitution, Bunker Hill, Old North Church and more. Later, meet a veteran lobsterman and learn about trapping…then enjoy an authentic Gloucester lobster bake! Beauty abounds as we travel the region in a comfortable custom motorcoach. Lush trees loaded with color create a panorama beyond compare in New Hampshire’s White Mountains, with slopes and valleys draped in fall color. The tour includes comfortable lodgings and 14 meals at some of New England’s finest restaurants, inns and specialty shops. For your chance to win a trip for two with the Autumn in New England tour, valued at $2,998.00, visit our Web site and click on the “Contests” link. Entries must be received by July 31, 2007. One winner will be drawn on Wednesday, August 1, 2007.

Take Dinner

Outside!

Easy-Care Tablecloths

181 Flame-Broiled Flavors and FREE Tool Set

Durable oilcloth tablecloths in country colors protect your table from spills or stains.Each has a fabric base and laminated vinyl finish that won’t crack or peel like other tablecloths. Wipe clean.Specify size or color choice when ordering. 36779 Petite Fruit Tablecloth 36780 Gingham Tablecloth (available in red or blue) 52" x 52"....................$29.99 52" x 70"....................$34.99 54" Round ..................$29.99

Blue Gingham Petite Fruit Red Gingham

Insulated Tumblers Keep Cool Longer Double-walled tumblers keep drinks chilled for hours, with less condensation that can produce rings on your table.Set of four plastic tumblers in four jewel-tone colors. Dishwasher-safe.

12-Ounce Tumblers

34632 12-Oz. Insulated Tumblers (set of 4) ..............$9.99 34631 16-Oz. Insulated Tumblers (set of 4) ............$12.99

Lift the lid on the 181 mouth-watering dishes in our Grilling Recipe Collection.You’ll sink your teeth into “Sesame Ginger Chicken,” “Peppered Steaks with Salsa” and more. Hardcover,112 pages,140 full-color photos, fully indexed. 8-1/8" x 11-3/8". FREE 18-Piece Barbecue Tool Set! Includes stainless steel tongs,skewers and more, all in a carrying case. A $19.99 value, it’s yours FREE when you order Grilling Recipe Collection.

$19.99 VALUE YOURS FREE!

40410 Grilling Recipe Collection with FREE Tool Set Regular price..................$15.99 Subscriber price .............$12.99

To order, please have your credit card ready when you call us toll-free at 1-800/880-3012. Or you can order on-line at www.ShopTasteofHome.com. Refer to Suite 1014P. Prices are good through October 2007. To mail your order, simply specify the item code, Suite 1014P and name of the product. Be sure to add shipping and processing charges from the table below (add 5% state sales tax for orders shipped to anywhere within Wisconsin). For orders outside the United States,please double the shipping and processing charges. (Orders from outside the U.S. are accepted by credit card or postal money order in U.S. funds only.) Mail your order to:Shop Taste of Home,Suite 1014P, 5400 S.60th St., P.O. Box 990, Greendale WI 53129-0990. SHIPPING AND PROCESSING/If Your Order Is:

Set of Covers Keeps Food Bug-Free Keep insects from your picnic foods with this set of three colorful covers. Made of see-through nylon mesh with wire frames.Fold flat for easy storage.Set includes 12-1/2"-,15"- and 17"-diameter covers. 35840 Mesh Food Covers (set of 3)........................$12.99

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Up to $10.00................................................add $4.99 $10.01 to $20.00.........................................add $5.99 $20.01 to $30.00.........................................add $6.99 $30.01 to $40.00.........................................add $7.99 $40.01 to $60.00.........................................add $9.99 $60.01 to $80.00.......................................add $10.99 $80.01 to $99.99.......................................add $12.99 $100.00 or more ........................................add $14.99

55

Cooking for One or Two

Seafood Supper

Looking for an easy,

healthy entree for two? You can’t go wrong with fresh or frozen fish fillets,which you can usually buy in packages of two.Plus,the red snapper menu shown above can be ready in less than an hour.

Herb-Crusted Red Snapper ❧ PREP/TOTAL TIME: 25 min.

✓

Includes Nutrition Facts.

An appetizing blend of herbs complements the mild flavor of these flaky fillets from Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its delightful zip. 1 tablespoon dry bread crumbs 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon fennel seeds 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano

56

1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes 2 red snapper fillets (5 ounces each), skin removed 2 teaspoons canola oil In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings. Nutrition Facts: 1 fillet equals 200 calories, 7 g fat (1 g saturated fat), 50 mg cholesterol, 681 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1 fat.

Reel in compliments with this downsized dinner of Herb-Crusted Red Snapper, salad with Apple Juice Vinaigrette and Pear Pandowdy.

Apple Juice Vinaigrette ❧ PREP/TOTAL TIME: 15 min. Why buy a whole bottle of dressing when you can make just enough for two in minutes? The recipe for this light, tart vinaigrette comes from field editor Shirley Glaab of Hattiesburg, Mississippi. 2 teaspoons unsweetened apple juice 1 teaspoon water 1 teaspoon rice wine vinegar 1 teaspoon lemon juice 1 teaspoon olive oil 1/4 teaspoon sugar 1/4 teaspoon Dijon mustard 1/8 teaspoon salt Spring mix salad greens Assorted fresh fruit In a small bowl, whisk the first eight ingredi-

Taste of Home • June/July 2007

1 tablespoon butter

ents. Drizzle over greens and fruit. Yield: 2 tablespoons.

2 tablespoons all-purpose flour 1 cup chicken broth

Pear Pandowdy

1 can (4 ounces) chopped green chilies

❧ PREP: 20 min. ❧ BAKE: 20 min.

1/4 teaspoon ground coriander 1 cup (4 ounces) shredded Monterey Jack cheese, divided 1/2 cup sour cream 2 cups chopped cooked chicken 4 flour tortillas (8 inches)

2 medium firm pears, peeled and sliced 2 tablespoons brown sugar

12 thin slices zucchini

4-1/2 teaspoons butter

4 fresh mushrooms, thinly sliced

1-1/2 teaspoons lemon juice

2 thin slices red onion, separated into rings

1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg TOPPING: 1/2 cup all-purpose flour 2 tablespoons plus 1/2 teaspoon sugar, divided 1/2 teaspoon baking powder 1/8 teaspoon salt 1/4 cup cold butter 2 tablespoons water Vanilla ice cream, optional In a small saucepan, combine the first six ingredients. Cook and stir over medium heat for 5 minutes or until pears are tender. Pour into a greased 3-cup baking dish. In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and salt; cut in butter until crumbly. Stir in water. Sprinkle over pear mixture. Sprinkle with remaining sugar. Bake, uncovered, at 375° for 20-25 minutes or until a toothpick inserted into topping comes out clean and topping is lightly browned. Serve warm with ice cream if desired. Yield: 2 servings.

Pepperoni Veggie Pizzas (Above)

❧ PREP/TOTAL TIME: 20 min. These mini pizzas start with a tortilla crust, and are loaded with veggies. “For a meat lover’s version, I add browned ground round and Canadian bacon,” notes Vicki Milam from Huntsville, Alabama. 2 whole wheat tortillas (8 inches) 2 tablespoons prepared pesto 12 slices turkey pepperoni www.tasteofhome.com

2 tablespoons each chopped green, red and yellow pepper 2 thin slices provolone cheese, cut into strips 1/4 cup shredded part-skim mozzarella cheese Coat both sides of tortillas with nonstick cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted. Yield: 2 servings.

Chili Chicken Enchiladas (Below) ❧ PREP: 20 min. ❧ BAKE: 25 min. Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. “Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better,” says Alicia. 1/4 cup chopped onion 2 garlic cloves, minced

Sliced ripe olives, chopped tomatoes and green onions, optional In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. Pour remaining sauce over enchiladas. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 2 servings.

Just Two? If you’d like more recipes that serve only two, consider subscribing to our “sister” publication Cooking for 2. Log on to www.cookingfor2.com or call 1-800/344-6913 for details. Double your pleasure with lots more recipes and tips for serving just two at www.tasteofhome.com/plus.

Food for Thought: Want to keep your teenager out of hot water? Put some dirty dishes in it.

1/8 teaspoon pepper

“One night, my husband was craving something sweet, and I pulled out this recipe. It was a big hit,” writes Jennifer Class of Kirkland, Washington. “It’s a great last-minute dessert that almost melts in your mouth.”

Clever Canisters 1. Ivy-leaf canisters and backsplash grace Nicolle Woodward’s Bennington, Vermont kitchen, thanks to her talented daughter. “Denise, who has a master’s in fine art, painted and fired the tiles and made the canisters to match,” writes mom Nicolle. “They’re truly one of a kind.”

These eye-catching canisters have a special spot in readers’ kitchens.

2

2. “Seeing the green ware for this canister set, I was intrigued because I grew up on a farm,” says Joyce Krahn of Howell, Michigan. “I painted them with a white undercoat, then applied opaque color stain. The final coat was brown antiquing with a clear matte spray.” 3. You don’t need to be rolling in the dough to have striking canisters, Frances Allen of Charlotte, Tennessee suggests. “I easily updated my old canister set by adding miniature roosters, bought at a dollar store,” says Frances. “My husband took the little round knobs off the lids, and then glued on the roosters. They’re a real conversation starter...everyone wants to know where I bought them.”

1

3

4

5

4. Marcella Rehak from Phillips, Wisconsin wrote this poem about her “udderly” delightful canisters. “My kitchen needed a change, so cow wallpaper was put around the range. My countertops looked empty and bare, so coffee cans were covered with care.” 5. Pink birdhouse canisters look so pretty perched on the countertop of LaVonne and James Wilcox’s kitchen. “James made them himself, and I painted them,” relates the Veneta, Oregon resident.

6

6. China painter Ellen Hokanson of Aberdeen, Washington deftly expresses her passion for art with these porcelain canisters she decorated. “A rainbow motif is incorporated into each piece with the patterns made to flow from one canister to the next,” explains Ellen.

58

Taste of Home • June/July 2007

Getting to Know Herb

Chunky TomatoBasil Bisque (Below) “My husband, Patrick Maas, makes this wonderful, creamy bisque,” writes Veronique Deblois of Mine Hill, New Jersey. “Sweet red pepper enhances the lovely tomato-basil flavor.” 6 celery ribs, chopped 1 large onion, chopped 1 medium sweet red pepper, chopped

onBasil BIG

Legend links basil to romance, and cooks today are having a love affair with the fragrant herb. Popular in backyard gardens and kitchens, basil is most often associated with tomato sauce and pesto. But its rich, peppery flavor also complements fish, poultry, veal, lamb, cheese, eggs and such vegetables as eggplant, zucchini, summer squash and potatoes. It can boost the flavors of soups, stews and sauces, too. You can buy basil dried,but fresh is best.Fresh basil can be frozen for a few weeks in a clean plastic bag. Open the bag and break off some frozen leaves.Then simply snip the frozen leaves into a measuring cup for one of these savory recipes.

Pesto Pork Roast (Above) ❧ PREP: 30 min. ❧ BAKE: 1-1/2 hours + standing “I came up with this recipe when I had abundant tomatoes from the garden and leftover pesto,” says Jennifer Magrey of Sterling, Connecticut. “On the side, I serve a green salad with fresh mozzarella and balsamic vinaigrette.” 1/4 cup plus 2 tablespoons olive oil, divided 2 cups loosely packed basil leaves 1/2 cup grated Parmesan cheese 4 garlic cloves, peeled 12 plum tomatoes 1-1/2 teaspoons pepper, divided 1 teaspoon kosher salt, divided 1 bone-in pork loin roast (4 to 5 pounds) 1 package (16 ounces) egg noodles www.tasteofhome.com

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside. Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Remove roast and keep warm. Let stand for 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to the noodles; add the reserved pesto and toss to coat. Serve with the pork. Yield: 68 servings.

1/4 cup butter, cubed 3 cans (14-1/2 ounces each) diced tomatoes, undrained 1 tablespoon tomato paste 3/4 cup loosely packed basil leaves, coarsely chopped 3 teaspoons sugar 2 teaspoons salt 1/2 teaspoon pepper 1-1/2 cups heavy whipping cream In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.

Have You Herb? In a future issue, we’ll spotlight recipes featuring garlic. To share your recipe, follow our Contributor Guidelines on page 62. 59

Food for Thought: A man taking basil from a woman will love her always. —Sir Thomas More

❧ PREP: 20 min. ❧ COOK: 50 min.

Does Anyone Have...

Readers looking for recipes turn here for your help.

If you can

answer any of these requests, write directly to the person seeking information. If you have a question, send it to “Does Anyone Have…?”, Taste of Home, 5925 Country Lane, Greendale WI 53129, or E-mail us at editors@taste ofhome.com. (Make sure to include your street address.) We’ll use as many as possible. These readers may receive hundreds of responses and may not be able to personally thank everyone for their generosity. Rest assured, they appreciate your help. Fifty years ago, my mother made muffins called “Gems.” They’re a cross between a light muffin and a popover. It seems to me that shortening and eggs weren’t used. My mother was of French descent, if that helps. —Jeanne Deering

Years ago, a restaurant in Sandusky, Ohio served a salad made with shrimp, mandarin oranges, toasted coconut and a creamy avocado dressing. If anyone has this recipe or a recipe for the dressing, I’d love to have it. —Margaret Schoewe

777 Cowessett Rd. Apt. D302 Warwick RI 02886

7522 Parker Rd. Castalia OH 44824-9747

Does someone have a recipe for rhubarb dumplings? You first bake them in a muffin tin and then cover them with a sweet sauce. —Lyn Scheiding

Help! Might you have a recipe for Creamy Garlic Soup? —John Shray

324 S. 23rd, Beatrice NE 68310

A friend’s mom used to make a dip for veggies made with cottage cheese and green onions. Does anyone have a version of this recipe? —Elizabeth Ranger

I’m looking for a Swedish meatball recipe that my mother-in-law gave me 30 years ago. The entree was made with a dash of nutmeg and either half-and-half cream or coffee creamer. —Louise Buma 15 Spring St. #2, Webster MA 01570

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104 Rose Court S. Delmont PA 15626-1552

704 Annin St., Crawford NE 69339

I’d love to make Cinnamon Flop for my father. I think the

recipe might be Pennsylvania Dutch. —Kathy Meeks 114 Richmond Ave. Asheville NC 28806

Unfortunately, I’ve forgotten the ingredients,so I’m hoping someone can help me out. —Esta Rae Seaman 8807 222nd St. Ct. E Graham WA 98338

When I was a child, my mom made a lentil recipe printed on a package of lentil beans. It’s similar to a beef-rice dish made in a skillet.I cannot find the recipe; can you help? —Peggy Jackson

Does anyone have a recipe for Chocolate Lasagna? It looks like a chocolate torte. I want to know how to make the filling. —Connie Pierce

13034 Capernall Rd. Carleton MI 48117

462 E. 272 St. Euclid OH 44132

Could anyone send me the recipe for iced-tea syrup? A friend served it with dinner years ago.She put ice and water in a glass, then poured in the syrup. I’m hoping someone can send me the recipe. —Willene Harper

In the 1960s, a friend and I made cantaloupe relish. Both of us have moved several times since then, and the recipe is gone. Can anyone share the recipe? I’d also like to obtain a recipe for Tunnel of Fudge Cake. —Daphne Ryan

3000 S. First St. #216 Lufkin TX 75901

My 80-year-old sister loves sour pickles, so I’d like to have the recipe. —Elizabeth Large 393 Lake Meade Dr. East Berlin PA 17316

Does anyone have a recipe for Fresh Coconut Frosting? Thanks for your help. —Eleanor Foley 600 Wyngate Dr. Frederick MD 21701-6262

Years ago, my mother made Polka Dot Coffee Cake. I enjoyed it for breakfast often.

Box 446, Norwood CO 81423

Please, could you help me find the recipe for Smoky Cheddar Cheese Corn Chowder? I’d really like to make it! —Judy Weatherly 1813 First Ave. NE Stewartville MN 55976

I’m looking for a recipe for breaded tomatoes,sometimes called “scalloped tomatoes.” My mother’s recipe was never written down. —Mary Lou Hill P.O. Box 929 Jefferson OR 97352-0929

Need a Quick Reply? Because we receive hundreds of requests for “Does Anyone Have…?”, it could be quite a while before you see your particular question in print. So if you need your answer fast, check out www.tasteofhome. com on the Internet. Our on-line Bulletin Board is the perfect place to ask your questions. Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. To access, click the “Bulletin Board” link on the Taste of Home Web site or visit http://bbs.reimanpub.com. Or you can search our on-line Recipe Finder, containing over 29,000 kitchen-tested recipes.

Taste of Home • June/July 2007

Come See

What’s Cooking! Make your reservation for a

Taste of Home Cooking School and get your hands on the season’s best recipes. In both spring and fall, Taste of Home brings a

two-hour showcase of delicious recipes and creative meal ideas to your hometown. Each show is hosted by a Taste of Home Culinary Specialist who presents fresh seasonal recipes and reveals handy cooking tips. All attendees receive a Taste of Home Brand Name Cookbook and a gift bag with valuable coupons, samples and recipes.

Coming Soon To A Town Near You! For a complete list of upcoming Taste of Home Cooking Schools check your Taste of Home magazines, or visit tasteofhomeschools.com.

Our Family’s

Favorite Grace Whether they’re humorous or sentimental, prayers start mealtime for many families. Maybe you’ll find one here to add to your family’s meals, too. • “As a single mom with three children, we have experienced firsthand the faithfulness and provision of a loving Heavenly Father,” notes Jane Cioffi from Rutland,Vermont. “In 1979, my daughter wrote this poem called Mealtime Prayer, which hung on our fridge for years.” God is so very good to me. He gave me eyes so I can see. He gave me ears so I can hear all lovely sounds, both far and near. He gave me hands so I can share and two feet that take me everywhere.I’m just as glad as can be that God has been so good to me. Amen. • Shirley Morrison of Rapid City, South Dakota writes,“My www.tasteofhome.com

husband and I have struggled through many hard times, but my faith has only gotten stronger.I’m grateful for all we’ve had, so I wrote this prayer.” Thank You, God, for a roof above our heads and for food upon the table. For children who are well, healthy, happy and able.For grandchildren who are young and strong. And for every day given, no matter how long. God, give me the strength and will to endure all pain and doubt, and especially, fear. For I am Your humble servant; I know firsthand of Your grace. Amen. •“My daughter, Alea, who is 6,learned this prayer at her preschool,” says Amber Smelser of Stephens City, Virginia. God is hip and God is cool; now and forever, He will rule.We give Him thanks for this food, and we praise the most awesome Dude! Amen. PRAY TELL. Please share your family’s favorite grace with us. Send it to “Grace,” 5925 Country Lane, Greendale WI 53129 or [email protected]. For Contributor Guidelines, see page 62.

Give thanks. We share more heartwarming ways for your family to say grace at www.tasteofhome.com/plus.

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School Lunch “Special” At Snowline Joint Unified School District,we love your magazine, and we love potlucks. I brought all my magazines to work so my co-workers and I could plan our own Taste of Home potluck. It was so much fun, we plan to make our Taste of Home harvest party an annual event. —Eva States, Phelan, California

Readers share comments and feedback from their kitchens.

On the Right Track I made the Racetrack Cake (February/March) for my grandson Ethan’s sixth birthday.He loves cars, so it was perfect. I put a “6” on one of the flags, and Ethan’s name on the other.As you can see, Ethan (center) was very pleased with his treat. —Gloria Rowse, Bradshaw, Nebraska

CONTRIBUTOR GUIDELINES

Little Left of the Magazine When I buy a magazine, I always tear out the things that appeal to me. So, when I got my first issue of TOH, I did the same thing. Before I knew it, almost every page was torn out! I love TOH because its recipes are realistic…I don’t need to be a gourmet chef, just a cook with good taste. —Nancy Conner, Trenton, Michigan Cheers for Chowder Just want you to know the Golden Seafood Chowder (February/March) was out of this world. I made it for a potluck meal at church and had to print 20 recipes for friends. I’ve made the chowder three times already.It’s my husband’s favorite. —Joanne Lehman, Fountain Inn, South Carolina

Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? We’d love to hear from you. Here’s how to get involved: 1. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 43.) 2. After you submit materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 3. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 4. It’s easy to send us recipes and other submissions! Simply use the convenient form on our Web site at www.tasteofhome.com. Or you can E-mail them to [email protected]. If you have a particular department or feature in mind, please type it in the subject line of your E-mail message. To send submissions via regular mail, please address them to: Taste of Home, 5925 Country Lane, Greendale WI 53129. If you have a particular department in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be hand-printed or typed on a sheet of paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 5. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

Sweet Sampling When I saw the Pecan Caramel Clusters on the back cover of the February/March issue, I knew I had to make them for my husband (pecan clusters are his favorite).Because the recipe was so simple, my 3-year-old daughter, Anne Marie (above), helped. She loved making something special for her dad, and he loved the candy from his little valentine.Thanks for the great recipe and the fun project! —Kristine Bowles, Albuquerque, New Mexico Taste of Home • June/July 2007

Here’s Part of Meet the 1,000 Cooks Who Our Staff: Help Edit This Magazine! We’d like you Look to see which field editors are from your area. Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. Alaska: Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Nicole Clayton, Prescott; Ann Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann. Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista; Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Hamburg; Wanda O’Neal, Murfreesboro; Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis; Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor. Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Ronda Weber, Greenwood; Dot Swain, Milford; Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington. Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Mary Lou Robison, Miami; Diane Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, Ponte Vedra; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs. Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; Jean Rhodes, Tignall. Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Shirley Watanabe, Kula. Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella

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Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Helen Suter, Golconda; Dixie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Ruth Hastings, Louisville; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker, Rockton; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford, Winchester. Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville; Dolores Lueken, Ferdinand; Anna Mayer, Fort Branch; Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus, Zionsville. Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines; Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset. Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page Alexander, Baldwin City; Carole Schlender, Burrton; Michelle Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade, Kansas City; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Billie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, Wilmore. Louisiana: Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; Brenda Melancon, Gonzales; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery, Washington; Tonya Fitzgerald, West Monroe. Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville; Debbie Belote, Columbia; Cassandra Corridon, Frederick; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Salisbury; Betsy Hedeman, Timonium; Gail Buss, Westminster. Massachusetts: Laurinda Johnston, Belchertown; Lynn Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Helen Malwitz, MerriContinued on page 64

to meet a couple of our 1,000 field editors from across North America.These cooks practice their trade at home, day in and day out, for family and friends. In fact, they’re probably a lot like you!

Naomi Cross Millwood, Kentucky

Personal profile: Husband Verlin;five children, ages 16 to 23. Naomi is a homemaker. “My first memories of cooking are when I was 6 or 7. Mom asked me to make lunch, and all I remember fixing is corn. I added an entire stick of butter! “We live on a chicken farm and also grow a large garden. I can and freeze most of the food we eat. I enjoy preparing chicken nuggets, mashed potatoes, tossed salad and strawberry crepes. “With taking care of my family and keeping up with gardening,landscaping and farming, there’s not much leisure time. But I like to do freehand paintings and restore old furniture.”

Barbara Lynch West Warwick, Rhode Island

Personal profile: “I am an administrative assistant for a van lines company. My significant other,Tom,is retired but works for a mortgage company part-time. He has two grown children. “My favorite things to prepare are soups and casseroles,but I never make a recipe exactly the same every time. “From Memorial Day to Columbus Day, we cruise the Maine coast on weekends in Tom’s powerboat.My challenge is taking along food and menus I can make on a two-burner propane camp stove or our hibachi grill. “I recently joined the board of directors of my state mental health association and, in addition, cochair my church’s annual holiday bazaar.”

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Our 1,000 Editors: (continued from page 63) mac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester. Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs; Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn Miracle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine, Grand Haven; Casey Stellini, Grand Junction; Barb Ruis, Grandville; Jackie Riley, Holland; Anne Heinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson; Ruth Peterson, Jenison; DiAnn Mallehan, Kentwood; Marcy Cella, L’Anse; Sondra Bergy, Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; Marsha Ransom, South Haven; Christina Till, South Haven; Dona Erhart, Stockbridge; Marian Christensen, Sumner; Winifred Winch, Wetmore; Suzanne Veverka, White Cloud. Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka; Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; Lucille Taylor, Luverne; Angie Colwell, Morton; Ruth Smith, New Hope; Shirley Kidd, New London; Dotty Egge, Pelican Rapids; Pat Walter, Pine Island; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael; Jeane Jenson, Stillwater; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton, Winona. Mississippi: Anne Glidewell, Booneville; DeLois Douglas, Charleston; Peggy Tucker, Fulton; Kristy Allen, Hattiesburg; Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, Louisville; Rita Futral, Starkville. Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Jeanette Fuehring, Concordia; Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Oleta Cone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Salisbury; Helen Lamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Marshall, Waverly. Montana: Kerry Bouchard, Augusta; Donna Mantha, Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig, Billings; Shari McKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz, Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer, Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry. Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro, Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; Kathy Scott, Hemingford; Tami Kuehl, Loop City; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Moylan, Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan O’Brien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Syracuse. Nevada: Karen Sikora, Dayton; Jenece Howard, Elko; Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village; Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas; Joan Schroeder, Mesquite. New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver, Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; Colleen Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn, Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey. New Jersey: Nancy Zimmerman, Cape May Court House; Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Jean Finkbeiner, Gibbstown; Sally Treonze, Hillsborough; Sandra Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Marie Forte, Raritan; Nancy Negvesky, Somerville. New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes, Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen; Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Los Alamos; Karen Armatys, Raton; Terri Kearns, Roswell; Alpha Wilson, Roswell; Gloria Valdez, Tijeras. New York: Louise Beatty, Amherst; Sandy Starks, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horseheads; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Malinowski, Lee Center; Kathy Petrullo, Long Island City; Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo, North Massapequa; Estelle Keefer, Olean; Rosemary White, Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca; Kristine Chayes, Smithtown; Penney Kester, Springville; Penny Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony

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Tardugno, Vernon Center; Kathy Anderson, Wallkill. North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler; Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass, Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point; Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp Hylander, Sneads Ferry; Dorothy Baker, Southern Pines. North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner, Englevale; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti. Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; Mabel Courtney, Archbold; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton; Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Miriam Hershberger, Holmesville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Janis Engle, Milford; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville; Pat Waymire, Yellow Springs. Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa. Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; May Clark, Grants Pass; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Pleasant Hill; Shannon Burroughs-Campbell, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crowell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Dalles; Dala Johnson, Tualatin; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn. Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Doylestown; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia Garcia, Hanover; Gladys Moran, Honesdale; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Becky Darling, Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York. Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Medeiros, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Warwick. South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett, Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lillian Heston, Leesville; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston, Williamston. South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Roxy Wilfahrt, Watertown. Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Bolden, Unionville.

Join the Team Our volunteer editors regularly share recipes, cooking tips and ideas with our home-office staff. In turn, their names appear here, and they receive a free subscription to Taste of Home. Interested in joining our team of field editors? If you’re a good cook and would like to be considered, send several of your favorite recipes, plus details about you and your cooking background, to “Join the Team,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Texas: Christine Groves, Archer City; Sarah Woodruff, Austin; Nila Towler, Baird; Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; Luann Carlson, El Paso; Cindy Bertrand, Floydada; Jeanne Brady, Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury; Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson; Rebecca Liao, Keller; Becky Duncan, Leming; Linda Clapp, Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary Anne McWhirter, Pearland; Shonie Castaneda, Pharr; Penny Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Mildred Sherrer, Roanoke; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake; Dorothy Pritchett, Wills Point. Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch; Karen Allen, Park City; Keri Witte, Provo; Donna Higbee, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt Lake City; Stacey Christensen, Salt Lake City; Gaylene Anderson, Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork. Vermont: Patricia Le Blanc, East Hardwick; Virginia Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport; Susan Greenall, Windsor. Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Donna Rivera, Colonial Beach; Ila Alderman, Galax; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville; Rosemarie Forcum, Heathsville; Eugene Presley, Honaker; Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City; Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris, Toano; Betsey Bishop, Warrenton. Washington: Frank Anderson, Bainbridge Island; Bonnie Waliezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee; Margie Snodgrass, Gig Harbor; Patricia Crandall, Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden; Janis Plagerman, Lynden; Margery Bryan, Moses Lake; Virginia Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass, Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt, Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Ferne Carter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver; Tyffany Fries, Yakima. West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust, Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta. Wisconsin: Janelle Lee, Appleton; Sue Gronholz, Beaver Dam; Amy Voights, Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg; Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac; Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Arlene Haupt, Madison; Holly Basford, McFarland; Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; Mary Martin, Park Falls; Sandra Baratka, Phillips; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather, Strum; Karen Jarosz, Waterford; Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, West Bend. Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst, Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis. Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt; Florence Barnes, Drumheller; Lori Stefanishion, Drumheller; Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne,

Taste of Home • June/July 2007

Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu. British Columbia: Joan Baskin, Black Creek; Brenda Read, Burns Lake; Mary Dice, Chemainus; Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria. Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg; Alice Szarkiewicz, Winnipeg. New Brunswick: Nancy Biddington, Boudreau-Ouest; France Couturier, Edmundston; Marilu Hynes, McLeod Hill. Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity. Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy, Coldbrook; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville. Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Loralee Hanes, Troy; Lynne Wilhelm, West Hill. Prince Edward Island: Connie Sanders, Belle River; Nancy Coughlin, Charlottetown; Tammy Clements, Murray Harbour. Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton; Linda Johnson, Pointe Claire. Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict; Peggy Gwillim, Strasbourg.

Ted’s Toothpick Contest

Budget Meal Conceals Toothpick Find the hidden drawing, and you could win!

Like any thrifty eater,

our fictional character Ted enjoys a great-tasting, affordable meal. Maybe that’s how he dropped his toothpick next to the floral napkin alongside the Budget Meal on page 48 of the last issue (April/May). Looking for Ted’s toothpick can be challenging—and competitive, as our last round of letters relates. Kathrine Evans from Springfield, Ohio says she and her husband try to see who can find the toothpick first.“The best part is watching him flip through the pages, passing over the toothpick so many times before finding it,” jokes Kathrine. Besides racing her husband to find Ted’s toothpick,Rosangela Mulder of Factoryville, Pennsylvania made him a deal.“If we can find the toothpick in 5 minutes or less, I have to make the recipe on the page we found it on,” notes Rosangela.“What my husband doesn’t know is that I’d make the recipe even if we didn’t find the toothpick!” Yes, our little game of hiding a drawing of a toothpick in each issue is often accompanied with a healthy dose of competition. If you’re new to Taste of Home, here’s the story behind our contest:Ted is an imaginary character who accidentally drops his toothpick after sampling one of the dishes in each issue. Unfortunately,Ted’s not very good at finding his toothpick…so he counts on Taste of Home subscribers to help him out. Where Did It Land? A drawing of a toothpick is hidden somewhere in every copy of each issue,including the one you’re reading right now. It may be anywhere—tucked into a photo or stuck in a drawing…in a margin…even used as an exclamation point at the end of a headline. It resembles a real-life flat toothpick and looks like this…

Versatile Cupcake Carrier The Ultimate 3-in-1 Caddy from Wilton Industries, Inc. is a sweet way to transport cupcakes! It features an exclusive reversible cupcake tray, which holds 12 standard or 24 mini cupcakes. It’s great for other desserts, too. Just remove the cupcake tray, and the caddy will carry a decorated cake up to 9 by 13 inches. To top it off, the see-through cover locks securely into the base for easy carrying, plus the caddy’s higher sides keep even tall, decorated treats protected. Suggested retail price is $29.99. For more information on Wilton products, visit www.tasteofhome. com/links.

www.tasteofhome.com

The toothpick above is just an example—not the one hidden for this issue’s contest.We’ve concealed it elsewhere, and it could be a different color or size. If you find the toothpick and want to enter our contest, go to www.tasteofhome. com and click on the “Ted’s Toothpick” link. Or, mail a postcard or note saying,“I found Ted’s toothpick on page ___” with your name and address printed on it to: “Attn.Toothpick,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Share an anecdote about the fun you had locating it, if you wish. Whether you enter online or through the mail, you have an equal opportunity to win.We combine all entries (on-line and mail), then draw the prize-winners’ names at random. 100 Prizes Include Cupcake Caddies This time,the first 40 winners will receive an Ultimate 3-in-1 Caddy from Wilton (see it at left).Eighty more winners will receive our Best of Country Appetizers cookbook. Please do not include subscription checks or change-of-address notes with your mailed-in entry. The first entries received are not necessarily the winners,so you need not use express delivery.We’ll conduct the drawing in July. Good luck! Winners Listed On-Line From those who correctly identified the toothpick’s location last time, 12 lucky readers won a 2-Tier Pie Butler from Taste of Home Entertaining and 88 more received our Best of Country Appetizers cookbook. For a list of winners, go to www.tasteofhome.com.

Where Was That Toothpick?

?

In the April/May issue, it was hidden next to the floral napkin on p. 48.

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Let’s Party! Create a fun celebration your kids will never forget.

Wonderful, Wiggly Spread I surprised my son, Anderson (above), with a caterpillar-themed party for his first birthday. At the party, I served a meat, veggie and cheese sandwich on Italian loaf bread (below). I sliced it to resemble a wiggly caterpillar, adding olives for the eyes and pickles for the antennae and legs. Anderson’s cake (top) was a lively caterpillar with five humps—two were chocolate cake and three were vanilla. I piped the caterpillar with bright blue,yellow and green frosting and used candy pieces for its face and to texture the body. The best thing about the cake was that the last hump was solely for Anderson. As you can see in the photo, he had no complaints! —Karie Calhoun Charleston, South Carolina

Party Makes a Big Splash As teachers at South Side Christian School in Nappanee, Indiana, we’re always looking for ways to make learning fun! For a spring reward party, we chose one of our students’ favorite book series,The Rainbow Fish, as the theme. Students sipped Blue-Raspberry Ocean Water (Kool-Aid and Sprite) and munched on Goldfish crackers as appetizers.We served berry-blue gelatin cups with pineapple fish and, for the main course,pizza…which really made waves! It was shaped like the Rainbow Fish, with pepperoni scales, an olive eye and

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a green-pepper smile. Our dessert—a decorated chocolate cake (above)—was also shaped like the Rainbow Fish,with brightly colored candy wafers for scales. The kids agreed: The party was a swimming success. —Velinda Miller and Trish Hostetler Nappanee, Indiana

Taste of Home • June/July 2007

Index

Cherry Rhubarb Jam, 41

Family-Pleasing Sloppy Joes, 18 Home Run Slugger Sub, 17 Savory Ham Wraps, 46

DESSERTS

SIDE DISHES

•June/July 2007

APPETIZERS & SNACKS

CONDIMENTS

Barbecue Beef Taco Plate, 39 Bases Loaded Nachos, 17 Chili con Queso Artichokes, 51 Cinnamon Toasted Almonds, 47 Curried Chutney Spread, 10 ✔ Smoked Salmon Tomato Cups, 49 Sunflower-Cherry Granola Bars, 47

BEVERAGES

Cakes & Tortes Company Chocolate Cake, 35 Curveball Cupcakes, 17 French Chocolate Cake, 53 Special-Occasion White Cake, 6

Cookies & Bars

✔ Lavender Cookies, 7 ✔ Peanut Butter

Chippers, 46

Lost-in-the-Sun Punch, 17 ✔ Sweetheart Punch, 6

BREADS, MUFFINS & ROLLS Cheddar Loaves, 37 Date-Nut Bran Muffins, 47

39

✔ Spritz Butter

Blossoms, 7

Miscellaneous Berry Pavlova, 53 Black Forest Dream Dessert, 33 Cherry Gelatin Supreme, 37 ✔ Fruit ’n’ Cake Kabobs, 10 Mock Apple Pie Squares, 29 Pear Pandowdy, 57 Stars and Stripes Forever Dessert, 68 ✔Strawberry Fluff, 39 Strawberry Rhubarb Crepes, 6

Pies & Tarts

Chocolate-Berry Cream Pies, 39 Raspberry Patch Cream Pie, 31 Triple-Fruit Pie, 53 Lemony Zucchini Bread, 5 ✔ Parker House Dinner Rolls, 35 Rich Coffee Cake, 41

BREAKFAST & BRUNCH Garden Vegetable Quiche, 29

MAIN DISHES ✔ Apricot Honey

Chicken, 23 Cheese-Filled Meat Loaf, 35 Chili Chicken Enchiladas, 57 Fiesta Rib Eye Steaks, 10

✔ Recipe includes Nutrition Facts

www.tasteofhome.com

✔ Broccoli-Stuffed

Potatoes, 48 ✔ Butternut Squash

33 Grilled Ham Steaks, 41 ✔ Herb-Crusted Red Snapper, 56 ✔ Marinated Flank Steak, 48 Pepperoni Veggie Pizzas, 57 Pesto Pork Roast, 59 Picnic Chicken, 37 Pineapple Chicken Kabobs, 33 ✔ Spaghetti Squash with Red Sauce, 27 ✔ Spinach Lasagna, 49 Thai Chicken Fettuccine, 41

SALADS & DRESSINGS Apple Juice Vinaigrette, 56 Apple-Brie Spinach Salad, 27 Dilly Potato Salad, 33 ✔ German Cukes and Tomatoes, 19 ✔ Gingered CranberryCarrot Slaw, 23 Grilled Three-Potato Salad, 29 Layered Summertime Salad, 31 Luncheon Chicken Salad, 8 ✔ Veggie Salad in Lettuce Cups, 49 Watermelon Race Car, 12

Casserole, 35 Cherry Tomato Mozzarella Saute, 29 ✔ Favorite Herbed Potatoes, 23 ✔ Garlic Pepper Corn, 10 Green Beans in Lemon Chiffon Sauce, 37 Grilled Corn on the Cob, 33 ✔ Herbed Tomatoes ’n’ Green Beans, 31 ✔ Maple-Ginger Root Vegetables, 31 ✔ Perky Parsleyed Tomatoes, 11 Scalloped Potatoes and Ham, 39 Spicy Potato Wedges, 19

SOUPS Chunky Tomato-Basil Bisque, 59 Roasted Yellow Pepper Soup, 27

41

SANDWICHES & WRAPS Cucumber Tea Sandwiches, 27

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Star-Spangled Treat Stars and Stripes Forever Dessert ❧ PREP: 30 min. ❧ BAKE: 10 min. + cooling Sugared puff pastry stars and a fresh berry medley, served with a creamy dip, make a festive dessert.“It’s pretty, delicious and easy to prepare for the Fourth of July or any summer gathering,” says field editor Gail Sykora of Menomonee Falls, Wisconsin.

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

sheet frozen puff pastry, thawed to 2 tablespoons water tablespoon coarse sugar cups sliced fresh strawberries cups fresh raspberries cup fresh blueberries cup plus 1 tablespoon sugar, divided 1/2 cup heavy whipping cream 1 cup (8 ounces) sour cream

On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped

cookie cutters. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool. In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars. Yield: 8 servings.

Next Issue’s Menu… Taste of Home’s Aug/Sept issue will serve up late summer’s bounty at its best. Here’s a hint of what’s coming up: ★ Prize-winning potluck dishes from our recipe contest are sure to please. This “dish-to-pass” competition was tight…and tasty! ★ Readers’ blue-ribbon recipes from fairs and festivals make up a mouth-watering selection. ★ Sports fans will love the tailgating goodies for baseball tourneys and football games. ★ “Make Mine Chocolate!” will be your motto when you sample a showcase of special treats. ★ Also expect...announcement of the big winners in TOH’s Creative Cakes Contest…an edible chapeau for Red Hatters…five fabulous and easy bruschetta recipes…plus many more foods you’ll find hard to resist. Watch for the next issue soon!