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BUDGET FRIENDLY RECIPES
Cool off… gelato, ice cream & toppings
©2008 Unilever Ice Cream
Luscious Lusc L u caramel. Fresh cream. Extraordinary taste. It’s Only Natural.
June & July 2008
ISSUE’S 35 THIS CONTEST
Corn Is King! Plus more great recipes on handy cards
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S W E E T & S AVO RY S U M M E R 7 Here’s the Scoop
Homemade ice cream, gelato, toppings
13 Plan a Potluck Picnic
SERVED ON OUR COVER Family Favorite Kabobs page 18 PHOTOGRAPHER
Rob Hagen SET STYLIST
Stephanie Marchese FOOD STYLIST
Diane Armstrong
Terrific food to take along
24 Come and Get It— Gluten-Free!
A field editor shares tasty burger meal that everybody enjoys
14 Summer Sizzler for Two
26 Fresh Salads & Sandwiches
15 Gotta Try It!
30 Kids in the Kitchen
16 Fire It Up
32 Hold ’Em or Fold ’Em
Downsized steak dinner…so satisfying Slice into a luscious ice cream cake Grilled ribs, chicken and more
Perfect for casual meals
Start ’em young—they’ll love cooking Texas flavors are in the cards!
56
21
FEATURES
32
21 Just Desserts
Cake, pie and a pretty parfait
DEPARTMENTS Does Anyone Have? . . . . . . . . . . . 31 New Recipe Contest . . . . . . . . . . 53 Tour My Kitchen . . . . . . . . . . . . . . 54
28 Mom’s Best Meal
Ask Our Test Kitchen Staff . . . . 62
Her summer “homecoming” breakfast
Stirring Comments . . . . . . . . . . . 64
56 Snacks & Appetizers
Meet Our Field Editors . . . . . . . .65 symbol indicates the recipe ★this contributor is a TOH field editor
An assortment of marvelous munchies!
58 Healthy Choices
Field Editor Spotlight . . . . . . . . . 65
Light lasagna, salads and trifle
Favorite Grace . . . . . . . . . . . . . . . . 68 “Hide & Seek” Contest . . . . . . . . 68
60 Meal in Minutes
Recipe Index . . . . . . . . . . . . . . . . . 70
Quick-to-fix tuna steaks satisfy
63 Cooking School Favorite
16
Terrific marinated grilled salmon
69 Cooks Who Care Cinnamon rolls for a cause
69 26
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tasteofhome.com/plus Subscriber-only bonus recipes and features…
“Starchy & Husk” Missing in Action! See page 68 for details on our new “Hide & Seek” contest
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Extra recipes just for two Kabobs—a variety to grill Easy summer sandwiches More “Mom’s Best Meals” Helpful cooking videos Printed on Recycled Paper
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TA B L E TA L K ............ Kids in the Kitchen = Yummy Fun! New this issue is a feature focused on cooking with kids, with recipes children can help make or even prepare themselves once they have a little experience under their belts…er, aprons. We’ve had so many moms and grandmas request recipes geared for young cooks— so here we go! This time in “Kids in the Kitchen” (page 30), you’ll meet Jack, a kitchen “veteran” at 4. He’s making some good stuff the children in your family will want to try. Let us hear how you like the new feature. And please send easy recipes for budding cooks—and pictures of yours.
Colorful Kitchen “Textbook” We’ll select recipes that appeal to older kids, too, like Nathan and Josselyn Schaad (below) of Manteca, California. Their mom, Theresa, wrote, “We home-school our children and noticed they enjoyed helping in the kitchen. So as part of our nutrition class, I assigned them to plan and prepare a meal once a week. “Excited, they took out all my Taste of Home magazines and began. The results have been wonderfully delicious. Both Nathan and Josselyn are now skilled at a variety of cooking techniques—and I get a day off once a week. Thank you for a truly family publication!”
Bite into Corn at Its Best! “Corn Is King” this issue, with the winning recipes from our big national contest showcasing golden kernels at their best (page 35). From great grilled corn to a colorful salad and sides, you’re in for a treat. Contest-winning recipes always top the list of reader favorites in our surveys. So we’re really excited about the big, new Taste of Home Winning Recipes cookbook! A beautiful hardcover five-ring binder, it includes 645 award-winning recipes from our contests—each with a mouth-watering color photo. Look for it wherever books are sold and at ShopTasteofHome.com.
Please Rate the Recipes ★★★★★
Did you know that at tasteofhome.com, you’re invited to rate recipes from our magazines and comment on your experience? It’s fun, interesting and helpful to other cooks. For more of what’s new on our Web site, turn the page. We’ve filled this sunny issue to the brim with lip-smacking summer recipes—all shared by readers like you. Enjoy! —The Taste of Home Staff
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President, Consumer Marketing
Dawn Zier ............
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WEB BONUS ............
tasteofhome.com Visit us on-line for Taste of Home’s best summer recipes, tips and videos.
Makeover French Silk Pie
get a makeover! Find your favorite recipes– lightened up, in our new Healthy Section. tasteofhome.com/makeover
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HAVE YOUR CAKE
Get inspired with our gallery of creative summer cakes. You won’t believe your eyes! tasteofhome.com/plus Sand Bucket Cake
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Lemon Gelato
here’s the scoop! Why not plan an old-fashioned ice cream social for a warm summer evening? With these refreshing recipes, it’s sure to be luscious and lots of fun.
tasteofhome.com
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June & July 2008
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Strawberry Cheesecake Ice Cream
PREP: 50 min. + freezing ..........................................
Jacki Prettyman
Fort Scott, Kansas ..........................................
“This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can’t wait that long!” 4 2-1/2 4 1 2 3
cups half-and-half cream, divided cups sugar eggs, lightly beaten cup heavy whipping cream teaspoons vanilla extract packages (8 ounces each) cream cheese, softened 2 tablespoons lemon juice 1 tablespoon grated lemon peel 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
Cookie Dough Ice Cream Nectarine Ice Cream Strawberry Cheesecake Ice Cream
In a large heavy saucepan, heat the halfand-half to 175°; stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. In a large mixing bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Nectarine Ice Cream
PREP: 10 min. + freezing ..........................................
★ Edna Hoffman
Hebron, Indiana ..........................................
“When nectarines are in season and at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh fruit flavor and hint of almond make it very special.
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3/4 to 1 cup refrigerated chocolate chip cookie dough CRUST: 2 cups chocolate graham cracker crumbs (about 26 squares) 2 tablespoons sugar 1/2 cup butter, melted ICE CREAM: 2 cups half-and-half cream 1 cup sugar 2 cups heavy whipping cream 6 teaspoons vanilla extract 12 ounces cream cheese, softened and cubed
HELP YOURSELF. Fill cupcake tins with a selection of ice cream toppings for a make-your-own sundae treat.
Peaches are a good substitute in this recipe.” 2 cups milk 3/4 cup sugar 1-1/2 cups mashed fresh nectarines (about 6 medium) 1-1/2 teaspoons lemon juice 1-1/2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract 1/8 teaspoon salt
In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. In a small bowl, combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside. For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturer’s directions (mixture will be very soft). Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving. Yield: 2 quarts.
Lemon Gelato (Photo on page 7) PREP: 30 min. + freezing ..........................................
Gail Wang
Troy, Michigan ..........................................
“On a trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation.” 1 1 5 3 3/4 2
cup milk cup sugar egg yolks, beaten tablespoons grated lemon peel cup lemon juice cups heavy whipping cream
In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
EDITOR’S NOTE: For food safety reasons, use only commercially prepared cookie dough.
Cookie Dough Ice Cream
Food for Thought: I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. —Heywood Campbell Broun
cake and ice cream. This recipe is the delicious result!”
PREP: 30 min. + freezing ..........................................
Stacie Wash
Chesterfield, Virginia ..........................................
“My grandmother makes a chocolate chip cookie dough cheesecake every time my brother comes home. It inspired me to put together two of my favorite things—cheesetasteofhome.com
BOWL ’EM OVER! Dress up purchased waffle bowls by dipping the rims in melted chocolate and then in nuts, coconut, candies or colorful decorating sprinkles.
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top it off...
What could make ice cream even more delicious? Gooey homemade toppings, of course!
Share a delicious secret. IT’S MADE WITH 1/3 LESS FAT PHILLY. Philly Neufchâtel has All the Taste of Regular PHILLY with 1/3 Less Fat.
PREP/TOTAL TIME: 10 min. ..........................................
Angie Cassada
Monroe, North Carolina ..........................................
PHILADELPHIA PEACHES ‘N CREAM NO-BAKE CHEESECAKE Prep: 15 minutes
Total: 4 hours 15 min. (incl. refrigerating)
2 cups HONEY MAID Graham Cracker Crumbs
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
6 Tbsp. margarine, melted
2 fresh peaches, chopped
1 cup sugar, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
4 pkg. (8 oz. each) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
Banana Caramel Topping
“This topping was made famous in New Orleans, and the recipe came from a hotel chef there. Guests rave about it when I make it.” 1 jar (12-1/4 ounces) caramel ice cream topping 2 tablespoons lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon grated lemon peel 5 medium firm bananas, cut into 1/4inch slices 1 teaspoon rum extract Vanilla ice cream
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x19-inch pan. Refrigerate while preparing filling. BEAT Neufchâtel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover. REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator. Makes 16 servings, 1 piece each. Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
A LIT TLE TASTE OF HE AVEN Create your own cheesecakes at creamcheese.com
© 2008 Kraft Foods
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They’ll grill you for the recipe. THE SECRET IS 1/3 LESS FAT PHILLY.
In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon peel. Cook and stir over medium heat until heated through. Just before serving, stir in bananas and extract. Serve over ice cream. Yield: 3-1/2 cups.
Raspberry Sauce
PREP: 15 min. + cooling ..........................................
Marilyn Cox
Sayre, Pennsylvania ..........................................
“My family has enjoyed this recipe for many years. Serve the pretty sauce well chilled over ice cream, and top with whipped cream.” 1/4 cup sugar 2 tablespoons quick-cooking tapioca 2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided 1/2 cup water 1 cinnamon stick 1/8 teaspoon salt Dash ground nutmeg 1/3 cup lemon juice 1 tablespoon butter Ice cream of your choice
In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add the lemon juice and butter; stir until butter is melted. Cool for 20 minutes.
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Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve over ice cream. Yield: 3 cups. NUTRITION FACTS: 1/4 cup (calculated without ice cream) equals 82 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 32 mg sodium, 19 g carbohydrate, 2 g fiber, trace protein. DIABETIC EXCHANGES: 1/2 starch, 1/2 fruit.
Butter Pecan Sauce
PREP/TOTAL TIME: 25 min. ..........................................
Delores Goossen
Morris, Manitoba ..........................................
“Try this rich, buttery sauce over ice cream, fried ice cream or slices of angel food cake for a satisfying dessert. It’s so delicious!” 1/2 cup butter, cubed 3/4 cup sugar 1/4 cup light corn syrup 1 cup heavy whipping cream 1 cup chopped pecans, toasted 1/2 teaspoon vanilla extract Vanilla ice cream
In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream. Yield: 2 cups.
PHILLY BBQ RANCH CHICKEN DIP Prep: 10 minutes
Total: 12 minutes
1 pkg. (8 oz.) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened 1/4 cup KRAFT Original Barbecue Sauce 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, chopped 2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing 1/4 cup chopped red peppers 2 green onions, sliced SPREAD Neufchâtel cheese onto bottom of microwaveable 9-inch pie plate; top with barbecue sauce and chicken. MICROWAVE on HIGH 2 min. or until heated through; top with remaining ingredients. SERVE with WHEAT THINS Snack Crackers and cut-up fresh vegetables. Makes 2-1/4 cups or 18 servings, 2 Tbsp. each. Substitute: Prepare as directed, using your favorite KRAFT Barbecue Sauce.
A L I T T L E TA S T E O F H E AV E N Discover enter taining recipes at creamcheese.com
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gadgets & goodies We just had to let you in on a few of the fun, summer finds our TOH editors really like.
What it is: Deni Automatic Ice Cream Maker. Freeze the canister for 8 hours, then fill with ice cream ingredients. Makes 1-1/2 quarts. $59.99 Why we like it: Say good-bye to aching arms—this easy-to-use electric ice cream maker does all the work for you. It even has a candy crusher so you can easily add cookies, nuts and more into your ice cream. In 30 minutes or less, you’ve made a delicious, creamy dessert! What it is: LollipopTree Dessert Sauces. Top ice cream, pound cake or quick breads for a flavor accent. Products are “good simple food” made with organic and all-natural ingredients. 11-ounce jar. $8.00 Why we like it: What’s not to like? The Chocolate Fudge Sauce, Raspberry Sauce and indulgent Chocolate Mocha Sauce are especially good warmed up and drizzled over a chilled scoop of vanilla ice cream. In addition to their flavorful sauces, the folks at family-run LollipopTree concoct jellies, savory sauces and bread mixes in their New Hampshire factory kitchen. What it is: Indulge yourself with a frosty delight from our new Cool & Creamy cookbook. This full-size, hardcover book offers 212 sweet sensations, from freezer pies and smoothies to trifles and parfaits. $12.99 Why we like it: You can’t go wrong with a cookbook full of sweet treats to cool you off on hot summer days. There are quick and easy ideas to make for kids as well as luscious desserts that are guaranteed to impress guests. We plan to have fun with this cookbook all summer long....and the rest of the year, too! What it is: Chef’s Choice Waffle Cone Express. Included with this electric waffle maker are traditional recipes and a mold to curve your batter into the perfect cone. $59.99 Why we like it: Our Test Kitchen staff had a blast with this fun, easy-to-use treat maker. The best part? The resulting crunchy, malt-shop-quality waffle cone, of course!
For more information on these products, go to tasteofhome.com/links.
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POTLUCK PLEASERS ............
big on chocolate!
Recipes can be found on page 47
CHOCOLATEHAZELNUT BROWNIE BITES
Pretty, mini brownies add pizzazz to this mouth-watering picnic menu.
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Pass the Word! We want your plentiful potluck recipes and tips at tasteofhome.com.
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REFRIGERATOR PICKLES
STROMBOLI SANDWICHES
VEGGIE POTATO SALAD
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PA RT Y O F T W O ............
{
Do you cook for one or two? Share recipes for your best downsized dishes at
[email protected].
Dash pepper 3 cups torn mixed salad greens 2 tablespoons chopped dried cranberries 2 tablespoons sliced almonds, toasted
}
In a small bowl, whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper. Divide salad greens between two plates; drizzle with dressing. Sprinkle with cranberries and almonds. Yield: 2 servings.
Peaches ’n’ Cream Cups PREP: 10 min. + chilling ..........................................
Food for Thought: Pounding fragrant things–particularly garlic, basil, parsley–is a tremendous antidote to depression. —Patience Gray
Suzanne Cleveland
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summer sizzler This delicious downsized dinner won’t heat up the kitchen. Sirloin with Blue Cheese Butter
PREP: 25 min. + chilling | GRILL: 10 min. ..........................................
Sharon Johnson
Minneapolis, Minnesota ..........................................
Few meats are as mouth-watering as a juicy, grilled steak. And when you top a tender sirloin with savory blue cheese and walnut butter, it’s mouth-watering and memorable. 1/2 1/4 1/4 2 1-3/4 6 1/4 1/4 2
cup crumbled blue cheese cup butter, softened cup chopped walnuts, toasted tablespoons minced fresh parsley teaspoons minced fresh rosemary, divided large garlic cloves, peeled teaspoon salt teaspoon pepper boneless beef sirloin steaks (6 ounces each)
In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary; set aside. Shape into a 5-in. log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm. In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blendTASTE OF HOME
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ed. Rub over both sides of steaks. Grill steaks, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for mediumrare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Cover and refrigerate remaining butter for 1 week or freeze for up to 3 months. Yield: 2 servings.
Mixed Greens with Garlic-Basil Vinaigrette
Lyons, Georgia ..........................................
For a no-fuss dessert that’s as refreshing as a summer breeze, try these tasty treats with a cool, creamy yogurt filling and a gingersnap crumb topping. 1 1/4 1 1/4 1/4 1/3
gingersnap cookie, crumbled teaspoon ground ginger carton (6 ounces) peach yogurt cup cream cheese, softened teaspoon vanilla extract cup sliced peaches, drained and chopped
In a small bowl, combine crumbs and ginger; set aside. In a small mixing bowl, beat the yogurt, cream cheese and vanilla until smooth. Fold in peaches. Spoon into two 6-oz. custard cups; cover and refrigerate for 1 hour. Just before serving, sprinkle with reserved crumb mixture. Yield: 2 servings.
PREP/TOTAL TIME: 20 min. ..........................................
Dawn Bryant
Thedford, Nebraska ..........................................
“Almonds add flavor, texture and crunch— plus extra nutrition—to this tart, cranberrystudded salad. I like to serve it with Cornish game hens, wild rice and broiled asparagus.” 3 1 1 2 1/2 1
tablespoons olive oil tablespoon raspberry vinegar tablespoon chopped fresh basil teaspoons brown sugar teaspoon Dijon mustard garlic clove, minced
SERVES TWO. Need more appealing small-scale recipes? Check out www.tasteofhome.com/plus!
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G O T TA T RY I T ............
Cherry Ice Cream Cake PREP: 20 min. + freezing ..........................................
★ Kathy Kittell
Lenexa, Kansas ..........................................
“A friend shared this recipe, which has become an all-time favorite of mine. It’s so versatile! I’ve substituted different cookies (macaroon or chocolate chip), ice cream flavors and chips with delicious results.” 2/3 cup heavy whipping cream 2 tablespoons butter 1 package (11 ounces) milk chocolate chips 1 teaspoon vanilla extract
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ICE CREAM CAKE: 2 pints cherry or cherry vanilla ice cream, softened, divided 3 cups crushed shortbread cookies, divided 1 pint vanilla ice cream, softened
In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occasionally. Meanwhile, line the bottom and sides of a 9-in. x 5-in. x 3-in. loaf pan with plastic wrap. Spread 1 pint cherry ice cream into prepared pan; sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream.
Freeze for 20 minutes or until firm. Spread with 3/4 cup chocolate sauce; freeze for 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze for 4 hours. Transfer remaining sauce to a microwave-safe dish; cover and refrigerate. Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in a microwave; serve with ice cream cake. Yield: 12 servings (1-1/4 cups sauce).
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fire it up! The sizzle of a hot grill is sure to make your mouth water. Bask in the sun while cooking up these savory grilled recipes.
Baby Back Ribs Dilly Vegetable Medley
Baby Back Ribs
PREP: 15 min. | GRILL: 1 hour 20 min. ..........................................
Joanne Parks
Steger, Illinois ..........................................
“After many tries, these are the most tender and best-tasting ribs I have ever made. Everyone who tries them says the same!” 2 racks pork baby back ribs (about 4-1/2 pounds) 2 tablespoons olive oil 1/4 cup packed brown sugar
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1/4 cup paprika 1 tablespoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper SAUCE: 1/2 cup barbecue sauce 1/4 cup nonalcoholic beer or beef broth
Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large
piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally. Yield: 4 servings.
more Fire It Up! on page 18 >
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There’s no mistaking the full, juicy flavor of a Johnsonville Smoked Brat. Slowly and naturally smoked over real hardwoods. No liquid smoke, no fillers, no shortcuts. flavor up www.johnsonville.com © 2008 Johnsonville Sausage
fire it up! from page 16 Dilly Vegetable Medley
remaining vegetables. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once. Yield: 13 servings.
PREP: 25 min. | GRILL: 20 min. ..........................................
NUTRITION FACTS: 3/4 cup equals 91 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 109 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat, 1/2 starch.
Coralville, Iowa ..........................................
Family Favorite Kabobs
Rebecca Barjonah
“I love to eat what I grow, and I’ve tried many combinations of fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side.” 1/4 2 2 1/2 1/2 7
cup olive oil tablespoons minced fresh basil teaspoons dill weed teaspoon salt teaspoon pepper small yellow summer squash, cut into 1/2-inch slices 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes 5 small carrots, cut into 1/2-inch slices
Dione Steffens
Dimmitt, Texas ..........................................
These hearty, meat-and-potato skewers have a little something to please everyone, from pineapple to pork. “I cook these kabobs, even in the winter; I just shovel a path out to the grill.” 6 1-1/2 1/3 1/3 1/4 1/4 3 2 3 2
small red potatoes, halved cups vegetable oil cup lemon juice cup Worcestershire sauce cup white wine vinegar cup soy sauce tablespoons prepared mustard tablespoons minced fresh parsley teaspoons pepper garlic cloves, minced
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until tender. Drain and cool slightly; set aside. In a small bowl, combine the oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add the pork. Pour remaining marinade into another large resealable plastic bag, add the vegetables and pineapple. Seal both bags and turn to coat; refrigerate for 2 hours. Drain and discard both marinades. On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat for 8-10 minutes on each side or until pork juices run clear. Yield: 6 servings.
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In a very large bowl, combine the first five ingredients. Add vegetables and toss to coat. Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with
PREP: 30 min. + marinating GRILL: 20 min. ..........................................
2 pork tenderloins (1 pound each), cut into 1-inch cubes 3 medium ears sweet corn, cut into 1-inch wheels 1 large onion, cut into wedges 1 large green pepper, cut into 1-inch pieces 1 package (11-1/2 ounces) cherry tomatoes 1/2 pound medium fresh mushrooms 1-1/2 cups cubed fresh pineapple
Stop food from sticking to tongs, spatulas, aluminum foil, even the grill.
Family Favorite Kabobs
Grilled Stuffed Meat Loaf
PREP: 25 min. GRILL: 50 min. + standing ..........................................
Melissa Maseda
Dixon, California ..........................................
A twist on traditional meat loaf, this entree gets you out of the kitchen to enjoy the summer sun. “My husband loves this dish served with grilled corn on the cob.” 2 1 1 1
cups sliced fresh mushrooms medium onion, thinly sliced tablespoon butter egg, beaten
Grilled Stuffed Meat Loaf
1/3 cup milk 1/2 cup old-fashioned oats 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds ground beef SAUCE: 1/2 cup ketchup 2 tablespoons brown sugar 2 teaspoons prepared mustard
In a large skillet, saute mushrooms and onion in butter until tender; set aside. In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle; spoon mushroom mixture to within 1 in.
FOOD
of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard the foil. Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil (about 14 in. square); cut three slits in foil. Place meat loaf on foil; place on the grill rack over drip pan. Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand 15 minutes before slicing. Yield: 8 servings.
STICKS TO NOTHING™
more Fire It Up! >
Food for Thought: Grilling, broiling, barbecuing…is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach. —James Beard
1/4 2 2 1 1 1/2 1/2 1/4 4
cup lemon juice tablespoons lime juice tablespoons orange juice tablespoon canola oil teaspoon sugar teaspoon dried oregano teaspoon salt teaspoon pepper boneless skinless chicken breast halves (4 ounces each) TOMATO-PINEAPPLE SALSA: 4 plum tomatoes, chopped 1 cup cubed fresh pineapple 1/2 cup chopped sweet red pepper 1/3 cup chopped red onion 1/4 cup lime juice 3 tablespoons minced fresh cilantro 1 jalapeno pepper, seeded and finely chopped
Bacon-Wrapped Seafood Skewers
Bacon-Wrapped Seafood Skewers
PREP/TOTAL TIME: 30 min. ..........................................
Audrey Hagerty
Kunkletown, Pennsylvania ..........................................
With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. 2 1/2 1/8 12
tablespoons lemon juice teaspoon cayenne pepper teaspoon garlic powder uncooked jumbo shrimp, peeled and deveined 6 large sea scallops, halved widthwise 12 bacon strips, halved 1 medium lemon, cut into wedges
In a large resealable plastic bag, combine the lemon juice, cayenne and garlic pow-
SUMMER SIZZLE! Looking for
more great grilling ideas? Check out tasteofhome.com/plus!
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der; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood. Yield: 3 servings.
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with salsa. Yield: 4 servings (3 cups salsa). EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. NUTRITION FACTS: 1 chicken breast half with 3/4 cup salsa equals 185 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 178 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. DIABETIC EXCHANGES: 3 very lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.
Grilled Chicken with Salsa
PREP: 25 min. + marinating GRILL: 10 min. ..........................................
Julie Simpson
North Aurora, Illinois ..........................................
“I know summer’s arrived when I make this grilled dish, with all its fresh ingredients. The colorful salsa is bursting with zesty flavor.”
Grilled Chicken with Salsa
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summer-day delights JUST DESSERTS ............
Sweeten an afternoon on the deck or an indoor dinner with one of the luscious recipes on the next page.
Chocolate Party Cake
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Chocolate Party Cake
1 carton (8 ounces) frozen whipped topping, thawed 1 package (8 ounces) milk chocolate English toffee bits, divided 1 graham cracker crust (9 inches)
PREP: 20 min. | BAKE: 35 min. + cooling ................................
★ Gloria Warczak
Cedarburg, Wisconsin ................................
“This moist cake is so delicious, with its creamy coffee-flavored icing. Guests usually ask for the recipe.” 1 package (18-1/4 ounces) devil’s food cake mix 1 package (3.4 ounces) cook-andserve chocolate pudding mix 1 envelope whipped topping mix 1 cup water 1/4 cup vegetable oil 4 eggs MOCHA RUM ICING: 2 tablespoons butter, softened 2 cups confectioners’ sugar 1/3 cup baking cocoa 2 tablespoons refrigerated nondairy creamer 1/2 teaspoon rum extract 2 to 3 tablespoons brewed coffee Chopped pecans, optional
In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small mixing bowl, beat the butter, confectioners’ sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired. Yield: 12 servings.
Frosty Toffee Bits Pie
PREP: 10 min. + freezing ................................
★ LaDonna Reed
Ponca City, Oklahoma ................................
“On a hot summer day or to finish off a wonderful meal any time, this freezer dessert tastes oh-so-good! It’s both creamy and crunchy.” 1 package (3 ounces) cream cheese, softened 2 tablespoons sugar 1/2 cup half-and-half cream
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Frosty Toffee Bits Pie
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.
Russian Cream
PREP: 20 min. + chilling ................................
Barbara Ulrich
Newark Valley, New York ................................
“I’m a busy veterinarian, so my husband, Jim, and I share cooking duties for our family. We love this pretty parfait, layered with raspberries, and like serving it to guests.” 1 1/2 1 3/4 1 1/2 1
envelope unflavored gelatin cup cold water cup heavy whipping cream cup sugar cup (8 ounces) sour cream teaspoon vanilla extract package (10 ounces) frozen sweetened raspberries, thawed Fresh raspberries and mint sprigs, optional
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate for 30 minutes or until slightly thickened. Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with a scant 1/4 cup of cream mixture. Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired. Yield: 4 servings.
{
Sweet Finales.
Please share your favorite dessert treats with us. Go to tasteofhome.com or see page 64.
}
Russian Cream
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F I E L D E D I T O R FAV O R I T E S ............
come and get it— gluten-free! Our grandson loves Nana’s hamburgers and always expects them Peggy on his regular visits to our farm. What could be better for a sumGwillim mer meal, along with baked beans, salad and chocolate cake? Strasbourg, FIELD EDITOR:
Saskatchewan
FAMILY:
Peggy and husband Gordon, a grain farmer, have three children and one grandchild. JOB:
Full-time nurse practitioner HOBBIES/ACTIVITIES:
Riding her four registered Morgan horses, scrapbooking, quilting. Peggy and Gordon are amateur radio operators. He (VE5UJ) volunteers for the Saskatchewan network; Peggy (VE5ACT) participates in ham radio activities.
GLUTENINTOLERANT? Are you or a loved one affected by gluten intolerance or celiac disease? Here’s good news—we’ve started a new on-line community group called GlutenFree Zone! Join this group and share your favorite recipes and tips. Visit tasteof home.com/glutenfree.
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When I was diagnosed with celiac disease, a few years ago, I wondered whether I’d have to give up favorite foods like these. Thankfully, the answer is no! The mantra with our family is that a recipe is just a good place to start—then you modify as to personal preference, what’s in the cupboard and who is coming to dinner. I’ve successfully adjusted many of the recipes I’d been using for years to make them glutenfree. This menu of Grilled Burgers, SlowCooked Bean Medley, Strawberry Spinach Salad and Almond Chocolate Cake is still so delicious that others never suspect the recipes meet my dietary restrictions. (Find Peggy’s recipes on page 43.) Gluten-free flour and gluten-free onion soup mix are used in the flavorful Grilled Burgers. Cooked long grain rice makes a good filler to substitute for the bread crumbs I used to add. I make the patties in bulk and keep them in the freezer to allow a quick meal anytime.
Keep the Kitchen Cool Quick to prepare and very tasty, my SlowCooked Bean Medley is great any season. The fact that the recipe is made in a slow cooker rather than baked in the oven is extra appealing on a hot summer’s day. I didn’t realize the full impact of my situation until I started researching what a “gluten-free” diet really involved. No wheat, rye, oats or bar-
June & July 2008
ley seemed very simple until I started reading labels and discovered malt, unidentified hydrolyzed plant protein, oats and wheat products in so many items on the grocery shelves! What was I going to eat? Gluten-free Worcestershire sauce, for example, comes to the rescue for Strawberry Spinach Salad. Its delicious vinaigrette dressing is so easy to prepare. We make extra candied almonds because, in our house, they don’t all make it to the salad! They are just too yummy.
Desserts a Challenge To modify breads and cakes for my special diet often requires alternative ingredients and original recipes that have little leavening. Almond Chocolate Cake is one that worked! It was a big hit with friends in my quilting guild and scrapbooking workshop. My husband, Gordon, and I grow wheat, canola and legumes (peas, beans, lentils and chickpeas). So it was rather ironic when I was diagnosed with celiac disease. We farm land his grandfather homesteaded in 1905 and love our lifestyle. It keeps us close to the land and reinforces the importance of family and friends. During the summer, we often have family gatherings for the simple reason that it seems like a good idea to get together. We are privileged to share our table with four generations, ages 1 to 80-plus. They all enjoy this downhome summer meal, and I hope you will, too!
By Peggy Gwillim
Strasbourg, Saskatchewan tasteofhome.com
“A recipe is just a good place to start— then you modify as to personal preference, what’s in the cupboard and who is coming to dinner.”
Recipes can be found on page 43
Grilled Burgers
STRAWBERRY SPINACH SALAD
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SLOW-COOKED BEAN MEDLEY
TASTE OF HOME
ALMOND CHOCOLATE CAKE
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savory salads sandwiches Casual dining’s the way to go when summer activities keep you busy.
Southwestern Spinach Salad
PREP/TOTAL TIME: 25 min. ................................
★ Dixie Terry
Goreville, Illinois ................................
“I came across this recipe a few years ago, and it became a keeper after a trial at my family table. It’s a delightful salad that will surprise your taste buds.” 1/2 cup picante sauce 1/4 cup prepared Italian salad dressing 1/4 teaspoon ground cumin 4 cups fresh baby spinach 1 can (15 ounces) black beans, rinsed and drained 1 cup sliced fresh mushrooms 1 medium sweet red pepper, julienned 1/2 cup sliced red onion 8 bacon strips, cooked and crumbled 4 hard-cooked eggs, sliced Additional picante sauce, optional
In a small bowl, combine the picante sauce, salad dressing and cumin. In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion and bacon. Drizzle with dressing; toss to coat. Garnish with eggs. Serve with additional picante sauce if desired. Yield: 6 servings.
Chicken Pasta Salad
PREP: 35 min. | COOK: 20 min. ..........................................
Megan Moore
Memphis, Tennessee ..........................................
This recipe combines the coolness of salad and the zesty seasonings of pizza. It’s perfect for a warm-weather get-together.
Southwestern Spinach Salad
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1 package (12 ounces) tricolor spiral pasta 2 cups cubed part-skim mozzarella cheese 2 cups cubed cooked chicken 1 large green pepper, chopped 1 large sweet red pepper, chopped 1 cup sliced fresh mushrooms 2 cans (2-1/4 ounces each) sliced ripe olives, drained 6 green onions, sliced 1 package (3-1/2 ounces) sliced pepperoni, halved 1/2 cup vegetable oil 1/3 cup red wine vinegar 1 teaspoon Italian seasoning
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Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta. In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings.
Meatball Calzones
PREP: 20 min. | BAKE: 20 min. ..........................................
Dave Bremson
Plantation, Florida ..........................................
Using convenient frozen meatballs and prepared pie pastry, this hearty sandwich is a great time-saver. To add crunch and color, drop in roasted red or green pepper strips. 1 package (12 ounces) frozen fully cooked meatballs, thawed 2 cups pizza sauce 1 cup (4 ounces) shredded part-skim mozzarella cheese 3/4 cup ricotta cheese 2 tablespoons minced fresh basil 1 egg white 2 teaspoons water 1 package (15 ounces) refrigerated pie pastry
Chicken Pasta Salad
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Additional pizza sauce, optional
Heat meatballs according to package directions. In a large saucepan, heat pizza sauce; stir in meatballs. In a small bowl, combine the cheeses and basil. In another bowl, whisk the egg white and water; set aside. Unroll one pastry onto a greased 15-in. x 10-in. x 1-in. baking pan. Spoon half of meatball mixture onto half of the pastry to within 1/2 in. of the edges. Top with half of cheese mixture. Fold dough over the filling, forming a half circle. Moisten edges with water; press with a fork to seal. Brush top with egg mixture. Repeat with remaining pastry, meatball mixture and egg mixture. Bake at 400° for 20-25 minutes or until golden brown. Cut each calzone into three wedges. Serve with additional pizza sauce if desired. Yield: 6 servings.
Open-Faced Turkey Sandwiches
PREP/TOTAL TIME: 30 min. ..........................................
Phyl Broich-Wessling
Garner, Iowa ..........................................
Rich and comforting, this saucy, layered sandwich is full of flavor. “Sometimes, I bake squares of puff pastry and use them instead of toast.” 1-1/3 cups sliced fresh mushrooms 1/2 cup chopped onion
Meatball Calzones
1/2 1/3 1/4 1-1/2 1/2 1 1/2 1/4 1/8 8 8 8 8 1/4
cup finely chopped celery cup butter, cubed cup all-purpose flour cups chicken broth cup milk egg, beaten cup shredded Swiss cheese teaspoon ground nutmeg teaspoon white pepper slices white bread, toasted slices cooked turkey bacon strips, cooked and crumbled slices tomato cup shredded Parmesan cheese
In a large skillet, saute the mushrooms, onion and celery in butter until tender. Stir in the flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in the Swiss cheese, nutmeg and pepper until cheese is melted. Remove from the heat. Place toast on a baking sheet. Top each piece with turkey, cheese sauce, bacon, tomato and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings.
SUPER SANDWICHES! Find
Food for Thought: To remember a successful salad is generally to remember a successful dinner. —George Ellwanger
1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper
more easy sandwiches, hot and cold, at tasteofhome.com/plus.
Open-Faced Turkey Sandwiches
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MOM’S BEST MEAL ............
mornings to remember
o
Teenage daughter treasures family breakfasts and cooking with Mom.
“I will never forget the lessons that I learned from my mom as we worked side by side in the kitchen.”
Story by
Colleen Belbey
Warwick, Rhode Island
ne of my most vivid memories of growing up in the Maine countryside is waking up to the sound of my mother, Janice Belbey (left), cooking in her cozy, cottage kitchen. Five lively children kept my mom busy, but she always found time to make all her meals from scratch, which is one of the nicest things about her cooking. She doesn’t cut corners. Mom was determined to give her children the very best and continues to do so today. I’m now a sophomore in high school and the only child still at home. My brothers Daniel and Patrick are studying to be Catholic priests. My other brother, Timothy, is in college, and my sister, Meghan, is a captain in the Army. Dad is a biomedical technician, and for the past few years, Mom’s been teaching history at an international boarding school. Everyone in the family loves to hold get-togethers for neighbors and friends, and we have specific meals for specific occasions, including birthdays and holidays.
Warm Welcome
Recall Your Mom’s Best?
If we feature your mom’s meal, you’ll earn $75. Send at least four recipes with background information. See Contributor Guidelines on page 64 or on our Web site to find out more.
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I treasure the memories I have of our family gathered around the kitchen table on sunny summer mornings. So the meal I submitted is for a special occasion of sorts—it’s a typical “homecoming” menu served when my brothers and sister visit and we’re all together again. It features Bacon Quiche, Ambrosia Fruit Salad, Nutmeg Blueberry Muffins and Very Berry-licious Smoothies, a delightful summer drink (recipes on page 45). The fluffy Bacon Quiche has a tender crust and flavorful filling. Almonds and coconut en-
June & July 2008
hance the fresh taste of my mom’s Ambrosia Fruit Salad. Warm and sweet, her Nutmeg Blueberry Muffins melt in your mouth. And a sip of Very Berry-licious Smoothies rounds out this meal in refreshing summer style. My mom, the oldest of seven children, grew up in New Jersey and often helped her mother in the kitchen. Now, I help my mom. It was during Mom’s early-morning cooking sessions that I learned, at 18 months of age, to stir a spoon and crack an egg without making a mess. I attribute my eagerness to try new recipes and cooking techniques from the hours I spent under my mom’s kind and patient guidance.
Try, Try Again I remember the first time I attempted to make Nutmeg Blueberry Muffins. I was so proud of myself when I slid the muffin pan into the oven. Imagine my shock, then, as I pulled them out 35 minutes later and found mushy clumps of berries instead. I was only 5, but I was heartbroken. My mom, who never let failure discourage her, took the time to walk me through the recipe and helped me find my mistake (I had forgotten the flour!). She allowed me to try again, and my second attempt was a success. I will never forget the lessons that I learned from my mom as we worked side by side in the kitchen. We still enjoy finding new recipes to try. And Mom continues to experiment, creating some truly tantalizing dishes. But I don’t think anything can compare to her country breakfasts. I hope you’ll enjoy this one as much as my family does.
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Recipes can be found on page 45
BACON QUICHE
HOME FOR DINNER. Find more Mom’s Best menus at tasteofhome.com/plus.
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AMBROSIA FRUIT SALAD
NUTMEG BLUEBERRY MUFFINS
VERY BERRY-LICIOUS SMOOTHIES
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of his favorite kitchen creations are macaroni and cheese, pizza, spaghetti and lasagna. He beams with pride as he offers his homemade treats to others. He always mentions the ingredients found in each recipe and reminds everyone that they’re enjoying a meal made by Jack. Recently, we invited him to make Motoring Munchies in our Test Kitchen for a photo shoot. Afterward, Jack couldn’t stop talking about it, his mom told us. “He said his favorite part of the photo shoot was making Motoring Munchies because he never got to cook alone before,” Heather said. “Plus, he got to mix it all up using his bare hands.”
Blueberry Cloud Pie
PREP: 15 min. + chilling ..........................................
Denise Heatwole
kids in the kitchen a
lthough he may not be able to cross the street alone, 4-yearold Jack Stuart is starting out on the right foot in the kitchen. The budding chef from Wauwatosa, Wisconsin became fascinated with cooking at age 2. When he received a play kitchen and could pretend to cook for his family, his interest increased. Now, Jack helps his mom, Heather,
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cook dinner nightly. Need to bring a treat for school? Jack and Mom bake cupcakes or cookies. With an extensive collection of kiddie cookbooks, Jack lets his creativity take him all over the kitchen…except for the stove. He knows it’s hands off when it comes to hot pots and pans. Jack specializes in measuring, mixing and asking Mom lots of questions. Some
Waynesboro, Georgia ..........................................
“I always make two of these pies at a time because my husband and five children devour them in a hurry! We can hardly wait until blueberries are in season to enjoy this easy dessert.” 1-1/4 3 2-1/2 1
cups miniature marshmallows tablespoons butter, cubed cups crisp rice cereal package (3 ounces) berry blue gelatin 1/2 cup boiling water 1/2 cup cold water 2 cups heavy whipping cream 5 tablespoons confectioners’ sugar 1-2/3 cups fresh blueberries Additional fresh blueberries
In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press
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onto the bottom and up the side of a greased 9-in. pie plate; set aside. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries. Yield: 6-8 servings.
Motoring Munchies
PREP/TOTAL TIME: 10 min. ..........................................
Nancy Schlinger
Middleport, New York ..........................................
“While taking a long car trip, we snacked on this mixture and didn’t even need to stop for dinner. It’s a lifesaver for traveling the open road.” 1 package (18 ounces) granola without raisins 1 can (17 ounces) mixed nuts 1 package (15 ounces) raisins 1 package (14 ounces) milk chocolate M&M’s 1 package (14 ounces) peanut M&M’s 1 package (12-1/4 ounces) Honey-Nut Cheerios 1 package (8.9 ounces) Cheerios
In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Yield: 4-1/2 quarts.
{
}
Kid Who Cooks? Please send your
child’s photo along with a favorite, easyto-make recipe and a little information about your young chef. See Contributor Guidelines on page 64. JACK SAYS
“Always was your han h ds before helping in the kitch en.”
D O E S A N YO N E H AV E ? ............
Readers looking for recipes turn here for help. I had a copy of my aunt’s recipe for Frozen Fruit Salad, but I’ve lost it. I think the ingredients include fruit cocktail, cream cheese, salad dressing, maraschino cherries and miniature marshmallows. I’d sure like a copy. —Kathleen Ryan
168 White St. Oakfield WI 53065
My sister-in-law’s motherin-law makes traditional Italian cookies with pine nuts. They’re fluffy and a bit chewy. I’ve been waiting for her to write down the recipe for years. Do you have it? —Tricia Smith
3732 Cannon Point Dr. Chesapeake VA 23321
Does anyone have a recipe for Somalia tea? It’s made with cardamom and cinnamon sticks. Thank you.
—Rebecca Good 7478 Belfort Rd. Croghan NY 13327
Back in the 1950s, my mom made a no-bake pie with a vanilla wafer crust and a
filling that combined gelatin, fruit juice and either evaporated or sweetened condensed milk. Might you have this recipe? —Patsy Fox
1517 Robin Crest Dr. West Columbia SC 29169
My mom used to make milk shakes using Karo syrup. Does someone know the recipe?
I’m looking for a salsa recipe our church can make for a fund-raiser that’s similar to one you’d enjoy at an authentic Mex—Judy Pruett ican restaurant.
191 Maudie Mae Dr. Madison AL 35757
—Kimberly Kinder P.O. Box 458 Dublin VA 24084
While on a houseboat one hot summer, I had a tortellini salad, but I can’t remember whose recipe it was. Can anyone help me? —Angela Vanella
10915 Emma Ave. Chico CA 95928
I would love to have a recipe for deep-fat-fried Battered Corn Nuggets. Would you share yours?
—Henrietta Loutzenhiser
6091 Banner Rd. Hemingford NE 69348
If you can answer any of these questions, write directly to the person seeking information. If you have a question, submit it at tasteofhome.com. Please see Contributor Guidelines on page 64. Need a quick reply? Because we receive so many requests for this column, it could be quite a while before you see your question in print. So, if you want an answer fast, visit tasteofhome.com and click on “Join a Discussion!” Select a bulletin board and pose your question. You’re bound to get a response in no time! tasteofhome.com
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C A S UA L E NT E RTA I N I NG ............
By Laurel Leslie Sonora, California
H
Panhandle Beef Brisket Ranch Coleslaw
hold ’em or fold ’em… Texas flavors are in the cards!
owdy! Have you heard of Texas hold ’em? All the buzz about this popular card game inspired my husband, Bob, and me to plan an evening with our dinner group to learn how to play. We love theme parties, and this was an easy one to get the guests into costumes. Most everyone can find a pair of jeans and a Western shirt and hat to wear. They all thought the menu was exceptional. Appetizers, including a Lone Star Cheese Ball served with nacho chips, got the party off to a great start. Panhandle Beef Brisket was so tender, it literally melted in your mouth, and the sauce had just the right amount of heat. Next to the brisket, creamy Ranch Coleslaw, seasoned with lime and cilantro, was a fresh delight. We finished off the evening with a Southwestern classic, Texas Pecan Pie. It was a real crowd-pleaser. For centerpieces, I stuffed cowboy boots with shredded packing material and floral oasis to hold a “bouquet” of playing cards threaded through plastic forks. Rusty horseshoes were propped up against the boots and poker chips scattered about. Red-and-white-checked tablecloths made for a Western feeling, and I cut holes in playing cards to make napkin rings. Our gang had a good time— I can always tell by the noise level in our house. The party recipes, found on page 34, are a sure bet, even if you’re not dealt a winning hand.
Casual Entertaining recipes on page 34 >
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MADE WITH REAL CHEESE. MADE FOR GOOD TIMES.
FREE THE FUN
DO NOT HEAT JAR OVER OPEN FLAME.
All trademarks are owned by Frito-Lay North America, Inc. ©2008
Food for Thought: Hungry is a mighty fine sauce. —Southern U.S. folk saying
hold’em...from page 32 Ranch Coleslaw
PREP/TOTAL TIME: 15 min. 3 cups coleslaw mix 1/4 cup Mexicorn, drained 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped red onion 1 tablespoon minced fresh cilantro 1/2 cup shredded cheddar cheese 1/2 cup ranch salad dressing 1-1/2 teaspoons lime juice 1/2 teaspoon ground cumin
In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving. Yield: 6 servings. EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Panhandle Beef Brisket
SOUTHWEST SETTING. Find photos of Laurel’s colorful dinner table at tasteofhome.com/plus.
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Texas Pecan Pie
cup white wine vinegar tablespoons chili powder tablespoons Worcestershire sauce garlic cloves, minced teaspoon cayenne pepper fresh beef brisket (5 to 7 pounds), trimmed 2 tablespoons Liquid Smoke, optional
1 tablespoon minced fresh cilantro Tortilla chips
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In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving. Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender. Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. Yield: 16 servings. EDITOR’S NOTE: This is a fresh beef brisket, not corned beef.
PREP: 40 min. BAKE: 3 hours 2-1/4 cups ketchup 1-1/2 cups beef broth 1 large onion, chopped 1/2 cup packed brown sugar
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Lone Star Cheese Ball
June & July 2008
Lone Star Cheese Ball
PREP: 20 min. + chilling 2 cups (8 ounces) shredded cheddar cheese 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons reduced-fat butter 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/4 cup chopped green chilies 1/2 cup baked nacho tortilla chips, crushed
In a food processor, combine the first five ingredients; cover and process until blended. Stir in chilies. Cover and refrigerate for 1 hour. Shape into a ball. Combine crushed tortilla chips and cilantro; roll cheese ball in chip mixture. Serve with tortilla chips. Refrigerate leftovers. Yield: 2 cups. EDITOR’S NOTE: This recipe was tested with Land O’Lakes light stick butter.
Texas Pecan Pie
PREP: 20 min. | BAKE: 1 hour + cooling 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup light corn syrup 1 cup dark corn syrup 3 eggs 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 1 cup chopped pecans Pastry for single-crust pie (9 inches)
In a small bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil. Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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Party Time! To send in recipes and details of your event, go to tasteofhome. com. See guidelines on p. 64.
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CLIP & KEEP
corn is
KING
Our recent corn contest drew a bumper crop of appetizing reader recipes—almost 3,000 of them!—from grits and waffles to casseroles and soups. Taking home the Grand Prize of $500 was Carrie Componile of Roselle Park, New Jersey for her refreshing Tomato Corn Salad. (Learn more about our winner on page 36.) Cathy Myers of Monroeville, Ohio was awarded second place for her mouth-watering Grilled Corn Dip. Cathy will be able to 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 corn recipes in the Clip & Keep recipe card section beginning on page 37, along with 20 more appetizing recipes from our readers and field editors. Next time, we’ll feature the winners of our “Italian Favorites” contest.
CONTEST WINNER ............
Corn Kernels When making corn chowder, I get just the right consistency by using one of these tricks: If the soup is too thick, I add chicken broth, but if it is too thin, instant mashed potatoes do the trick! —Marcia Carroll Florence, Alabama
good as gold weet corn and summer naturally go together, whether you’re enjoying a buttery, roasted ear or a salad full of golden kernels. Carrie Componile happens to love corn in all its forms, so when she read about Taste of Home’s “Corn Is King” contest, she was eager to enter. “I considered two or three recipes, but in the end, I submitted my Tomato Corn Salad,” she writes from Roselle Park, New Jersey. “It’s unique, and I thought readers would enjoy it.” Our contest judges thought so, too, and awarded Carrie the Grand Prize of $500! They were delighted with the salad’s fresh veggie flavor, seasoned with basil and Dijon mustard.
S
Enjoys Entertaining “I tasted a similar salad, about 8 years ago, at a picnic and altered the recipe to my liking,” Carrie relates. “I often make it for parties or other functions. It’s a great summer potluck $
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dish, and it’s perfect for picnics.” A newlywed, Carrie loves preparing foods for husband Joe…and for friends and family. “My parents and extended family live within a 4-mile radius of us, so we get together frequently for dinner,” she says. “I host most holiday meals and always plan a diversified menu so there’s something for everyone. “I’m more of a cook than a baker, and like to make meat dishes, appetizers…and salads! When making my Tomato Corn Salad, you can omit any ingredients you don’t like. It’s even good with only the tomatoes, corn, oil and vinegar.” In addition to cooking, Carrie likes to travel and takes at least two vacations a year to tropical locales. So her prize money will be earmarked for another trip. “Joe and I didn’t have an ‘official’ honeymoon,” Carrie notes, “so we’ll use the $500 when we go to Aruba.”
WIN CASH! Turn to page 53 to learn how you can enter Taste of Home's next national recipe contest…and get your chance at our $500 Grand Prize.
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June & July 2008
Do your corn holders get lost in a kitchen drawer? To keep them together, try sticking them into a dry sponge. That way, they are easy to find and they stay together.
—Doris Russell
Fallston, Maryland
To give a Southwestern flavor to your corn bread recipe, add some shredded cheese, chopped green chilies or hot sauce to the batter. —Marina Castle
North Hollywood, California
Because the husks are so hot when I grill corn, I use oven mitts to remove the husks and silk from the cooked ears. —Sandra Corey Caldwell, Idaho
Cornmeal crepes can sometimes stick together, so I layer the cooked crepes between sheets of parchment paper. —Phyl Broich-Wessling Garner, Iowa
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Cheesy Corn Chowder
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PREP: 30 min. | COOK: 30 min. ............................... Marysville, Washington ...............................
Tomato ’n’ Corn Risotto
PREP: 15 min. | COOK: 35 min. ...............................
Baxter, Tennessee ...............................
This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone’s sure to enjoy.
Angela Lively
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Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz.
“CORN IS KING” CONTEST
I’ve had this chowder recipe for 30 years, and the whole family really enjoys its cheese and corn flavor. It makes a big pot—enough for seconds!
Lola Comer
This tasty appetizer is a must-have on weekend family gatherings at our cottage on Sandusky Bay. It’s well worth the time it takes to grill the corn and cut it from the cob.
Monroeville, Ohio ...............................
Cathy Myers
Roselle Park, New Jersey ...............................
Carrie Componile
PREP: 30 min. | BAKE: 25 min. ...............................
PREP/TOTAL TIME: 30 min. ...............................
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Tomato Corn Salad
d n a r G prize Grilled Corn Dip =
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large tomatoes, chopped small red onion, halved and thinly sliced cup chopped green onions cup balsamic vinegar tablespoons minced fresh basil tablespoon minced fresh cilantro teaspoon salt teaspoon pepper cups fresh corn (about 9 ears of corn) garlic cloves, peeled and thinly sliced tablespoons olive oil tablespoon Dijon mustard TASTE OF HOME June & July 2008
NUTRITION FACTS: 3/4 cup equals 140 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 410 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein. DIABETIC EXCHANGES: 1 starch, 1 vegetable, 1/2 fat.
In a large bowl, combine the first eight ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon. Yield: 7 servings.
TASTE OF HOME June & July 2008
In a large saucepan, heat the water, milk and broth; keep warm. In a large skillet, saute onion and garlic in butter until tender. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through. Yield: 5 servings.
. Tomato Corn Salad .
cups water cups milk tablespoons chicken broth large onion, finely chopped 1 garlic clove, minced 2 tablespoons butter 3/4 cup uncooked arborio rice 1-1/3 cups fresh corn (about 5 ears of corn) 1 medium tomato, peeled, seeded and chopped 1/2 cup grated Parmesan cheese 1/2 cup fresh basil leaves, thinly sliced 1/2 teaspoon salt Pepper to taste
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bacon strips, chopped cup chopped sweet onion cups water cups cubed peeled potatoes cups sliced fresh carrots teaspoons chicken bouillon granules cans (11 ounces each) gold and white corn, drained teaspoon pepper tablespoons all-purpose flour cups milk cups (12 ounces) shredded cheddar cheese cup cubed process cheese (Velveeta)
medium ears sweet corn, husks removed 1 large onion, chopped 1 jalapeno pepper, finely chopped 2 garlic cloves, minced 2 tablespoons butter 1 cup mayonnaise 1/2 cup sour cream 1/2 teaspoon chili powder 2 cups (8 ounces) shredded Monterey Jack cheese 1 can (2-1/4 ounces) sliced ripe olives, drained 2 tablespoons sliced green onions Tortilla chips
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TASTE OF HOME June & July 2008
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs. In a large skillet, saute the onion, jalapeno and garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat. In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.
TASTE OF HOME June & July 2008
In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until cheeses are melted. Yield: 15 servings (3-3/4 quarts).
. Grilled Corn Dip .
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. Cheesy Corn Chowder .
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I have served this delicious dressing, made with convenient dry stuffing cubes, to family and friends, and it always receives compliments. It goes great with pork or poultry.
Lakeland, Florida ...............................
Berliene Grosh
PREP: 25 min. | BAKE: 40 min. ...............................
“CORN IS KING” CONTEST
Your family will be sweet on this summery side dish that combines corn “off” the cob with green pepper, bacon, cheddar cheese and honey. It’s just as delightful with frozen corn.
Mexico, Missouri ...............................
Susan Paden
PREP: 25 min. | COOK: 20 min. ...............................
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Fresh Corn Medley
Double Corn Dressing
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I like to serve these crisp, golden brown waffles with honey and applesauce. For a change of pace, serve the waffles topped with creamed chicken. It’s a perfect meal for busy days.
Candler, North Carolina ...............................
Maxine Reese
PREP: 15 min. + standing COOK: 20 min. ...............................
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Crisp ’n’ Tender Corn Waffles
A friend’s husband, who’s a chef, came up with these fluffy fritters served with a sweet-tart jam. I’d never ask a chef to divulge his secrets, so I created my own version. I serve them with barbecued chicken or pork.
Albany, Georgia ...............................
Kim Cupo
PREP: 30 min. | COOK: 15 min. ...............................
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Corn Fritters with Caramelized Onion Jam
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package (12 ounces) unseasoned stuffing cubes medium onion, finely chopped each medium green, sweet yellow and red pepper, chopped teaspoon garlic powder teaspoon salt teaspoon pepper eggs, lightly beaten can (15-1/4 ounces) whole kernel corn, drained can (14-3/4 ounces) cream-style corn cup butter, melted to 1 cup chicken broth TASTE OF HOME June & July 2008
NUTRITION FACTS: 3/4 cup equals 190 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 485 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. DIABETIC EXCHANGES: 2 starch, 1 fat.
In a large bowl, combine the stuffing, onion, sweet peppers and seasonings. Add the eggs, corn and butter; toss to coat. Stir in enough broth to achieve desired moistness. Spoon into a greased 3-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Yield: 16 servings.
large sweet onion, halved and thinly sliced 1 tablespoon olive oil 2 teaspoons balsamic vinegar 1/3 cup apple jelly 1/3 cup canned diced tomatoes 1 tablespoon tomato paste 1/8 teaspoon curry powder 1/8 teaspoon ground cinnamon Dash salt and pepper FRITTERS: 2 cups biscuit/baking mix 1 can (11 ounces) gold and white corn, drained 2 eggs, lightly beaten
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In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside. In a small saucepan, combine the jelly, tomatoes, tomato paste, curry, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm. In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined. In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam. Yield: 2 dozen (3/4 cup jam).
1/2 cup milk 1/2 cup sour cream 1/2 teaspoon salt Oil for deep-fat frying
Corn Fritters with Caramelized Onion Jam
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In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon. Yield: 5 servings.
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eggs, separated cups all-purpose flour teaspoons baking powder teaspoon salt cups milk can (8-1/2 ounces) cream-style corn cup vegetable oil
TASTE OF HOME June & July 2008
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer’s directions until golden brown. Yield: 16 waffles.
. Crisp ’n’ Tender Corn Waffles .
medium green pepper, chopped 1 small onion, chopped 3 tablespoons butter 4 cups fresh corn (about 9 ears of corn) 1/4 cup hot water 1 jar (2 ounces) diced pimientos, drained 1 tablespoon honey 1 teaspoon salt Dash pepper 1/2 cup shredded cheddar cheese 4 bacon strips, cooked and crumbled
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. Fresh Corn Medley .
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PREP: 25 min. | GRILL: 10 min. ............................... Kalispell, Montana ...............................
Gaffney, South Carolina ...............................
I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it’s a keeper. Even the leftovers are great!
Barbara Moorhead
“CORN IS KING” CONTEST
A friend and I cooked up this corn one evening when getting ready to grill. The buttery corn, with its sweetspicy seasoning, won top honors over our steaks.
Linda Landers
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PREP: 20 min. | BAKE: 35 min. ...............................
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Smoky Grilled Corn
Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies any time I’m grilling something else, then whip up the salad and put it in the fridge to marinate. It tastes even better the next day.
Laporte, Colorado ...............................
Teri Kman
PREP: 30 min. GRILL: 30 min. + chilling ...............................
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Grilled Corn Salsa
Mexicorn Grits
I serve cut-up fresh fruit with this comforting quiche, which my vegetarian son really enjoys. You could also pair it with a slice or two of ham. Try it for brunch or dinner.
North Canton, Ohio ...............................
Donna Gonda
PREP: 20 min. | BAKE: 35 min. ...............................
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Golden Corn Quiche
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June & July 2008
cups milk cup plus 1/3 cup butter, divided cup quick-cooking grits eggs can (11 ounces) Mexicorn, drained can (4 ounces) chopped green chilies cup (4 ounces) shredded Mexican cheese blend teaspoon salt teaspoon white pepper cup shredded Parmesan cheese
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unbaked pastry shell (9 inches) cups half-and-half cream eggs tablespoons butter, melted small onion, cut into wedges tablespoon all-purpose flour tablespoon sugar teaspoon salt cups frozen corn, thawed
TASTE OF HOME June & July 2008
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5 minutes. Remove foil; bake 5 minutes longer. In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
TASTE OF HOME June & July 2008
In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes. In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
. Golden Corn Quiche .
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. Mexicorn Grits . tablespoons plus 1-1/2 teaspoons butter cup honey large garlic cloves, minced tablespoons hot pepper sauce teaspoon salt teaspoon pepper teaspoon paprika medium ears sweet corn, husks removed
medium ears sweet corn, husks removed 2 small yellow summer squash, cut into 1/2-inch slices 1 medium sweet red pepper, cut into four wedges 1 medium red onion, cut into 1/2-inch rings 1 medium tomato, seeded and chopped BASIL VINAIGRETTE: 1/2 cup olive oil 1/3 cup white balsamic or cider vinegar 12 fresh basil leaves, chopped 1 teaspoon salt
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teaspoon garlic powder teaspoon dried oregano
NUTRITION FACTS: 1/4 cup equals 60 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 84 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC EXCHANGES: 1/2 starch, 1/2 fat.
Fill a soup kettle two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly. Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion over medium heat for 8-10 minutes or until lightly browned, turning occasionally. Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Transfer vegetables to a large bowl. Add tomato. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over corn mixture; toss gently to coat. Cover and refrigerate for at least 1 hour or until chilled. Serve with a slotted spoon. Yield: 7-1/2 cups.
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TASTE OF HOME June & July 2008
NUTRITION FACTS: 1 ear of corn equals 208 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 275 mg sodium, 41 g carbohydrate, 3 g fiber, 3 g protein.
In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 10-12 minutes or until the corn is tender, turning and basting occasionally. Serve corn with any remaining butter mixture. Yield: 6 servings.
. Grilled Corn Salsa .
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PREP/TOTAL TIME: 20 min. ............................... Strasbourg, Saskatchewan ...............................
PREP: 25 min. | COOK: 5 hours ...............................
Strasbourg, Saskatchewan ...............................
I often change the variety of beans in this classic recipe, using whatever I have on hand to total five 15- to 16-ounce cans. The sauce makes any combination delicious! It’s a gluten-free side dish that’s popular with everyone.
★ Peggy Gwillim
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FIELD EDITOR FAVORITES (P. 24)
Berries add a pop of color to this favorite salad that’s part of my glutenfree menu. My challenge is to keep the family from eating the sugared almonds before I add them!
★ Peggy Gwillim
Strawberry Spinach Salad
Slow-Cooked Bean Medley
This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way—and no one guesses this cake is gluten-free.
No way did I want to give up juicy, delicious hamburgers when I learned that I needed to eat gluten-free. I made a few adjustments to my recipe to meet the requirements— and my family has given these tasty burgers their hearty approval.
Strasbourg, Saskatchewan ...............................
★ Peggy Gwillim
PREP: 25 min. | GRILL: 10 min. ...............................
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Grilled Burgers
Strasbourg, Saskatchewan ...............................
★ Peggy Gwillim
PREP: 30 min. + standing BAKE: 45 min. + cooling ...............................
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Almond Chocolate Cake
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June & July 2008
cups ketchup celery ribs, chopped medium onion, chopped medium green pepper, chopped medium sweet red pepper, chopped cup packed brown sugar cup water cup Italian salad dressing bay leaves tablespoon cider vinegar teaspoon ground mustard teaspoon pepper can (16 ounces) kidney beans, rinsed and drained
EDITOR’S NOTE: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 12 servings.
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15-1/4 ounces) lima beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained
eggs, separated cups blanched almonds, toasted 2 tablespoons plus 1-1/4 cups sugar, divided 1/2 cup butter, softened 3 squares (1 ounce each) semisweet chocolate, grated 1/4 cup cold brewed espresso 2 tablespoons baking cocoa 2 tablespoons orange juice 1 tablespoon instant espresso granules 1 teaspoon vanilla extract Confectioners’ sugar, chocolate curls and coffee beans, optional
6 2-1/2
EDITOR’S NOTE: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe does not use flour.
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners’ sugar, chocolate curls and coffee beans if desired. Yield: 12 servings.
. Almond Chocolate Cake .
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. Slow-Cooked Bean Medley.
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egg, beaten cup 4% cottage cheese cup cooked long grain rice small onion, finely chopped cup shredded cheddar cheese tablespoons plus 1-1/2 teaspoons gluten-free onion soup mix tablespoons gluten-free all-purpose baking flour tablespoons grated Parmesan cheese teaspoons gluten-free Worcestershire sauce garlic cloves, minced teaspoon salt
NUTRITION FACTS: 1 burger (calculated without tomatoes, lettuce and onions) equals 224 calories, 12 g fat (5 g saturated fat), 82 mg cholesterol, 493 mg sodium, 9 g carbohydrate, trace fiber, 19 g protein. DIABETIC EXCHANGES: 3 lean meat, 1/2 starch, 1/2 fat.
EDITOR’S NOTE: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
In a large bowl, combine the first 12 ingredients. Crumble beef over mixture and mix well. Shape into 10 patties. Grill, uncovered, over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink. Serve with tomatoes, lettuce and onions if desired. Yield: 10 servings.
1/4 teaspoon pepper 1-1/2 pounds ground beef Sliced tomatoes, lettuce leaves and sliced onions, optional
TASTE OF HOME June & July 2008
NUTRITION FACTS: 3/4 cup equals 66 calories, 4 g fat (trace saturated fat), 0 cholesterol, 90 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
EDITOR’S NOTE: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart. In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately. Yield: 10 servings.
. Grilled Burgers .
cup slivered almonds tablespoons sugar package (10 ounces) fresh spinach, torn 1 cup fresh strawberries, sliced DRESSING: 2 tablespoons canola oil 1 tablespoon raspberry vinegar or red wine vinegar 1 green onion, finely chopped 1-1/2 teaspoons sugar 1-1/2 teaspoons gluten-free Worcestershire sauce 1 teaspoon poppy seeds 1/4 teaspoon salt Dash paprika
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. Strawberry Spinach Salad .
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PREP/TOTAL TIME: 10 min. ............................... Warwick, Rhode Island ...............................
Warwick, Rhode Island ...............................
These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter.
Colleen Belbey
MOM’S BEST MEAL (P. 28)
Four berry flavors combine refreshingly in this cool, colorful beverage. It’s the perfect complement to my mom’s brunch menu. You can also sip it while enjoying a lazy summer afternoon on the patio.
Colleen Belbey
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PREP: 20 min. | BAKE: 25 min. ...............................
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Very Berry-licious Smoothies
Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be delightful at dinnertime. Serve with a bunch of chilled grapes or other fresh fruit on the side.
Warwick, Rhode Island ...............................
Colleen Belbey
PREP: 15 min. BAKE: 40 min. + standing ...............................
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Bacon Quiche
Nutmeg Blueberry Muffins
My mom’s ambrosia salad, with its tasty combination of fresh fruits and creamy yogurt, is a family favorite ...and a great addition to a backyard barbecue.
Warwick, Rhode Island ...............................
Colleen Belbey
PREP/TOTAL TIME: 20 min. ...............................
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Ambrosia Fruit Salad
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June & July 2008
cup butter, softened cup plus 1 tablespoon sugar, divided eggs cup milk teaspoon vanilla extract cups all-purpose flour teaspoons baking powder teaspoon salt cups fresh or frozen unsweetened blueberries teaspoon ground nutmeg
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cups cubed fresh pineapple large navel oranges, peeled and sectioned cups green grapes cup miniature marshmallows large banana, sliced cup flaked coconut cup chopped almonds carton (6 ounces) vanilla yogurt
TASTE OF HOME June & July 2008
NUTRITION FACTS: 3/4 cup equals 227 calories, 7 g fat (3 g saturated fat), 3 mg cholesterol, 44 mg sodium, 41 g carbohydrate, 4 g fiber, 4 g protein.
In a large serving bowl, combine the first seven ingredients; gently fold in yogurt. Chill until serving. Yield: 6 servings.
TASTE OF HOME June & July 2008
EDITOR’S NOTE: If using frozen blueberries, do not thaw before adding to batter.
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
. Ambrosia Fruit Salad .
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. Nutmeg Blueberry Muffins .
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cups cranberry juice cups frozen unsweetened strawberries cups frozen unsweetened raspberries cartons (6 ounces each) blackberry yogurt
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sheet refrigerated pie pastry cup sliced green onions tablespoon butter eggs cups heavy whipping cream cup unsweetened apple juice pound sliced bacon, cooked and crumbled teaspoon salt teaspoon pepper cups (8 ounces) shredded Swiss cheese
TASTE OF HOME June & July 2008
Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper and green onions. Pour into pastry; sprinkle with cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
TASTE OF HOME June & July 2008
NUTRITION FACTS: 1 cup equals 148 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 34 mg sodium, 34 g carbohydrate, 3 g fiber, 4 g protein.
In a blender, combine half of the ingredients; cover and process until blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately. Yield: 6 servings.
. Bacon Quiche .
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. Very Berry-licious Smoothies .
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These pickles are some of the best I have ever eaten. They’re so good and easy to make that you’ll want to keep them on hand all the time. My in-laws send over produce just so I’ll make more!
Anniston, Alabama ...............................
Loy Jones
PREP: 25 min. + chilling ...............................
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Refrigerator Pickles
Like sloppy joes with Italian seasonings, these hearty sandwich slices fill the bill at card parties, potlucks, reunions and more. I’ve made them dozens of times and never tire of eating or serving them.
West Bend, Wisconsin ...............................
★ Darlis Wilfer
PREP: 30 min. | BAKE: 25 min. ...............................
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Stromboli Sandwiches
POTLUCK PLEASERS (P. 13)
I created this recipe because my sister-in-law really enjoys hazelnuts and is always asking me to bake with them. A plate of these rich, chocolaty bites makes a great gift, too.
Hunt Valley, Maryland ...............................
Laura Majchrzak
PREP: 25 min. BAKE: 20 min. + cooling ...............................
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ChocolateHazelnut Brownie Bites
Growing up with a huge family of relatives, I experienced large gatherings as the norm. Mom always brought her “famous” potato salad, and now I’m carrying on the tradition. It just wouldn’t be the same without it.
Dearborn, Michigan ...............................
James Korzenowski
PREP: 20 min. COOK: 35 min. + standing ...............................
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Veggie Potato Salad
June & July 2008
cups sliced peeled cucumbers cups sliced peeled yellow summer squash cups chopped sweet onions cups white vinegar cup sugar teaspoon salt teaspoon celery seed teaspoon mustard seed
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pounds ground beef cup finely chopped onion cup ketchup cup tomato sauce cup grated Parmesan cheese teaspoons garlic powder, divided teaspoon dried oregano teaspoon fennel seed teaspoon Italian seasoning cup butter, softened loaves (1 pound each) Italian bread, halved lengthwise cups (8 ounces) shredded part-skim mozzarella cheese TASTE OF HOME June & July 2008
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread over top halves of bread. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. Replace bread tops; wrap each sandwich loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Yield: 2 sandwich loaves (8 servings each).
TASTE OF HOME June & July 2008
NUTRITION FACTS: 1/4 cup equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein. DIABETIC EXCHANGE: 1/2 starch.
Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for 24-48 hours. Serve with a slotted spoon. Yield: 6 cups.
. Stromboli Sandwiches .
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large potatoes (about 3 pounds) cup Italian salad dressing hard-cooked eggs, sliced bunch green onions, thinly sliced celery ribs, chopped medium green pepper, chopped cup chopped seeded peeled cucumber cup frozen peas, thawed cup mayonnaise cup sour cream teaspoons prepared mustard teaspoon salt to 1/4 teaspoon pepper
TASTE OF HOME June & July 2008
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 30-35 minutes or until tender. Cool for 15-20 minutes or until easy to handle. Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat. Yield: 14 servings.
TASTE OF HOME June & July 2008
NUTRITION FACTS: 1 brownie bite equals 134 calories, 9 g fat (3 g saturated fat), 18 mg cholesterol, 45 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. DIABETIC EXCHANGES: 1-1/2 fat, 1 starch.
In a small bowl, combine the ground hazelnuts, flour, baking powder and salt. In a large microwave-safe bowl, melt 1 cup chocolate chips and butter; stir until smooth. Stir in the eggs, brown sugar and vanilla. Stir into dry ingredients. Fold in remaining chips. Fill paper-lined mini muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool completely. Spread with hazelnut spread; top each with a hazelnut. Yield: 3 dozen.
. Veggie Potato Salad .
cups ground hazelnuts, toasted 1/2 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 package (11-1/2 ounces) milk chocolate chips, divided 5 tablespoons butter, cubed 2 eggs, beaten 1/3 cup packed brown sugar 1 teaspoon vanilla extract TOPPING: 3/4 cup chocolate hazelnut spread 36 whole blanched hazelnuts, toasted
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. Chocolate-Hazelnut Brownie Bites .
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A dash of ginger and cinnamon creates a fun twist on a classic favorite. The recipe, which makes a huge batch of soft, moist cookies, can be halved to fit in a mixing bowl.
Gillette, Wyoming ...............................
Jackie Holland
PREP: 30 min. BAKE: 10 min./batch ...............................
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Peanut Butter Cookies
A variety of savory seasonings gives this dressing a tangy kick. It’s the perfect complement to a bed of fresh greens.
Silver Spring, Maryland ...............................
Edgar Wright
PREP/TOTAL TIME: 25 min. ...............................
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Balsamic Vinegar Dressing
COOKING FOR A CROWD
I developed this creamy, bubbly spread for a contest at work. Cream cheese and mayonnaise give this appetizer, baked to a golden brown, a mild flavor.
Gardner, Kansas ...............................
Valerie Elkinton
PREP: 15 min. | BAKE: 20 min. ...............................
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Sun-Dried Tomato Spread
This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks.
Queen Creek, Arizona ...............................
Margaret Malinowski
PREP: 40 min. COOK: 2-1/2 hours ...............................
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Hearty Spaghetti Sauce
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cups creamy peanut butter cup shortening cups plus 2 tablespoons packed brown sugar eggs cup milk teaspoons vanilla extract cups plus 1-1/2 teaspoons all-purpose flour teaspoon ground cinnamon teaspoon ground ginger teaspoon baking soda teaspoon salt teaspoon ground cloves
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cup balsamic vinegar cup honey tablespoons minced fresh basil teaspoons onion powder garlic cloves, peeled teaspoon white pepper teaspoon dried oregano teaspoon dried thyme teaspoon dill weed teaspoon prepared mustard cups vegetable oil
TASTE OF HOME June & July 2008
In a blender, combine half of the first 10 ingredients; cover and process until blended. While processing, gradually add half of the oil in a steady stream. Transfer to a 1-1/2-qt. container. Repeat with remaining ingredients. Cover and refrigerate until serving. Yield: 36 servings (2 tablespoons each).
TASTE OF HOME June & July 2008
NUTRITION FACTS: 1 cookie equals 119 calories, 8 g fat (2 g saturated fat), 11 mg cholesterol, 83 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. DIABETIC EXCHANGES: 1-1/2 fat, 1/2 starch.
EDITOR’S NOTE: This recipe can be halved to fit into a mixing bowl.
In a large mixing bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Beat in the eggs, milk and vanilla. In a large bowl, combine the remaining ingredients; gradually add to creamed mixture and mix well. Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 10 dozen.
. Balsamic Vinegar Dressing .
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bacon strips pounds ground beef large onions, chopped large green peppers, diced pound sliced fresh mushrooms garlic cloves, minced cup olive oil cup all-purpose flour cans (28 ounces each) diced tomatoes cans (12 ounces each) tomato paste cups water cup white wine vinegar tablespoons sugar tablespoons Worcestershire sauce
In a large soup kettle, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm. In the same kettle, saute the onions, peppers, mushrooms and garlic in oil for 5 minutes or until onions are tender. Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 38 servings (1 cup each).
2 tablespoons dried celery flakes 2 tablespoons dried oregano 2 tablespoons dried basil 4 teaspoons salt 2 teaspoons celery salt 2 teaspoons cayenne pepper Hot cooked spaghetti
TASTE OF HOME June & July 2008
In a large mixing bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella, Italian cheese blend and 3/4 cup Parmesan cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers. Yield: 28 servings (1/4 cup each).
. Hearty Spaghetti Sauce .
packages (8 ounces each) cream cheese, softened 2 cups mayonnaise 1/4 cup finely chopped onion 4 garlic cloves, minced 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped 2/3 cup chopped roasted sweet red peppers 2 cups (8 ounces) shredded part-skim mozzarella cheese 2 cups (8 ounces) shredded Italian cheese blend 1 cup shredded Parmesan cheese, divided Assorted crackers
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PREP/TOTAL TIME: 30 min. ...............................
PREP: 30 min. BAKE: 20 min. + cooling ...............................
I combined my mother’s and mother-in-law’s recipes to come up with the ultimate summer treat.
Green Bay, Wisconsin ...............................
Barb Mohr
BONUS CARDS
You can use any kind of pasta for this creamy toss that bursts with colorful veggies. It’s been a mainstay for about 10 years now and is perfect for potlucks.
Thunder Bay, Ontario ...............................
Lorraine Caland
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Creamy Vegetable Bow Tie Toss
Mom’s Strawberry Shortcake
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This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the talk of your holiday get-together.
Burley, Idaho ...............................
★ Renae Moncur
PREP: 25 min. BAKE: 10 min. + cooling ...............................
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StarSpangled Fruit Tart
These tender, slow-cooked ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties.
White Hall, Maryland ...............................
Erin Glass
PREP:25 min. | COOK: 5 hours ...............................
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Barbecued Beef Short Ribs
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pounds bone-in beef short ribs, trimmed tablespoons vegetable oil large sweet onion, halved and sliced bottle (12 ounces) chili sauce cup plum preserves or preserves of your choice tablespoons brown sugar tablespoons red wine vinegar tablespoons Worcestershire sauce tablespoons Dijon mustard teaspoon ground cloves TASTE OF HOME June & July 2008
In a large skillet, brown ribs in oil in batches. Place onion in a 5-qt. slow cooker; add ribs. Cover and cook on low for 4-1/2 to 5 hours or until the meat is tender. In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high for 25-30 minutes or until sauce is thickened. Yield: 8 servings.
TASTE OF HOME June & July 2008
In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk and sour cream; stir into the crumb mixture just until moistened. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges. Split each wedge in half horizontally. Serve warm with berry mixture; garnish with whipped cream if desired. Yield: 6 servings.
. Barbecued Beef Short Ribs .
cups sliced fresh strawberries 1 cup fresh blueberries 2 tablespoons sugar SHORTCAKE: 1 cup all-purpose flour 1/4 cup plus 1 tablespoon sugar, divided 1/2 teaspoon baking soda Dash salt 1/4 cup cold butter 1/3 cup milk 1/4 cup sour cream Whipped cream, optional
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. Mom’s Strawberry Shortcake .
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ounces uncooked bow tie pasta cups sliced fresh mushrooms cups cut fresh asparagus (about 1/2 pound) medium sweet onions, finely chopped medium carrots, sliced medium zucchini, halved and sliced medium sweet yellow pepper, julienned cup butter, cubed cup chicken broth cup (8 ounces) sour cream cup prepared ranch dip cup grated Parmesan cheese
cup minced fresh parsley tablespoons minced fresh basil teaspoon salt
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tube (18 ounces) refrigerated sugar cookie dough, softened package (8 ounces) cream cheese, softened cup sugar teaspoon almond extract cup fresh blueberries cup fresh raspberries cup halved fresh strawberries
TASTE OF HOME June & July 2008
Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack. In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Yield: 16 servings.
TASTE OF HOME June & July 2008
Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. In a small bowl, combine the sour cream, dip, Parmesan cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat. Yield: 12 servings.
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. Creamy Vegetable Bow Tie Toss .
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RECIPE CONTEST ............
rise ’n’ shine ood morning! The emphasis is on good— mmmm good!—for our new national “Breakfast and Brunch” recipe contest. Please enter your eye-opening favorites for a chance to win one of our big prizes and have your recipe published in Taste of Home, the No. 1 cooking magazine in the world! We’re looking for delicious recipes you and your family enjoy on busy school or work mornings, as well as those you serve guests for weekend entertaining. Wake up our judges’ taste buds with… • Comforting classics, like French toast served with a special syrup or sauce, golden pancakes and waffles, omelets, hearty skillets, homemade cereals and granolas • Overnight delights, such as strata, egg and sausage casseroles, enchilada bakes and refreshing slushes • On-the-go choices, like breakfast sandwiches, muffinwiches, hearty granola bars and satisfying smoothies • Time- and money-saving mixes for cocoa, muffins, breads and pancakes • Baked treats, including your best coffee cakes, muffins, doughnuts, biscuits, sweet rolls and pastries
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•
Breakfast meats, fruit salads, beverages and other brunch side dishes are welcome, too. Don’t delay! The “Breakfast and Brunch” contest will close on August 15, 2008. Winners will be featured in the April/May ’09 issue.
Last Chance for Quick Breads Don’t miss an opportunity to win a great prize in our “Standout Quick Breads” contest. But you will have to hurry—it closes June 15, 2008. Send us your well-received recipes for sweet loaves flavored with chocolate or cinnamon, hearty with oats, peppered with poppy seeds or studded with nuts or fruit. Garden-fresh herb, rhubarb, squash or banana breads also will be considered, along with savory quick breads featuring cheese, sausage, onions and such. No muffins this time, please. Enter on our Web site or E-mail entries to [email protected]. Please write “Standout Quick Breads” on the subject line and include your name and street address. Or send to “Standout Quick Breads,” Diane Werner, Food Director, 5400 S. 60th St., Greendale WI 53129. See the contest rules at right for a general guide.
Your breakfast or brunch recipe could win $500!
You could win a fabulous prize! 353 Blue Ribbon
RECIPES
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The Grand Prize winner of each issue’s contest will receive $500 in cash. And the second-place finisher will win dinner for four at the restaurant of the winner’s choice (a $150 value). Ten runners-up will each receive a free copy of our Contest Winning Annual Recipes 2008 cookbook. So enter today!
CONTEST RULES
Be sure to include the contest topic and your name, address and phone number on each recipe you submit. It’s easy to enter at taste ofhome.com. Click on “Submit a Recipe” to find a handy form with space for the contest title (“Breakfast and Brunch”), ingredients, directions and comments. Be specific with measurements and sizes of cans, packages and pans. Please include a few words about the recipe and yourself. Or, type or print each recipe on one side of an 8-1/2- x 11-inch sheet of paper. Send entries to “Breakfast and Brunch,” Diane Werner, Food Director, 5400 S. 60th St., Greendale WI 53129. Remember to include your name, address and phone number on each entry. Entries become the property of Reiman Publications. Recipes that are not among the winners may be published in a future issue of TOH, in a cookbook or on our Web site (tasteof home.com).
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TOUR MY KITCHEN ............
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
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By Debbie Johnson Centertown, Missouri
TASTE OF HOME
signs of the times Her quaint kitchen may have an antique look, but it’s full of modern conveniences.
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our years ago, my husband, Mike, and I decided to move back to the farm where he grew up. Having raised two daughters in a two-story house, we were excited about the opportunity to build a home that was “retirement-ready.” We were only in our mid-40s at the time, but we planned to be in this house
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for many years to come. So we incorporated things, such as a laundry on the main floor, to make it just as livable in our later years as it is now. I’m a Taste of Home field editor and, for many years, I had been saving pictures of kitchens that have been featured in the magazine. So I had definite ideas for my new kitchen.
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On a Roll
My plan was to create an up-to-date kitchen that looked like an old general store, incorporating my collection of antique advertising tins and signs. I’ve worked for the Missouri Farm Bureau for more than 20 years, and I’m proud of my Farm Bureau collectibles. I’m also very fond of an old Central Dairy sign that got my collection started. Our cheery dining area is home to an old wood cookstove we bought years ago and an icebox that Mike painstakingly refinished for me.
Red, White and Blue Since my favorite color is red, and given my pride in our country, it seemed natural to add some Americana to the mix. So vintage tins and old glass milk bottles share space with a hand-carved Uncle Sam and red, white and blue kitchenware. My countertop appliances—all in
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red—were gifts from my family. A local cabinetmaker who shares my love of oak helped me turn my folder of pictures and ideas into reality. There’s a large pantry, and two pull-out trash bins are neatly hidden behind a cabinet door. I always get comments on the V-shaped corner drawers that make good use of otherwise wasted space. They can accommodate even the biggest rolls of aluminum foil and plastic wrap. The one by our built-in double ovens holds pot holders and oven mitts. There’s little bending with the wall ovens or when getting food out of our side-by-side refrigerator/freezer. I also wanted the dishwasher to be raised up off the floor for easier loading and unloading. I came up with the idea of having a drawer underneath the appliance to hold towels and aprons.
The island is just the right size for meals when it’s only Mike and me. Plus, it’s the perfect place to knead dough for the hundreds of rolls I make each year. I’m known for my oatmeal rolls and make them for fund-raisers and other functions. I found unfinished chairs for the island on sale and spray-painted them red. The wheat-colored walls serve as a backdrop for my colorful signs and tins. I chose a blue laminate countertop with flecks of red. Because of the raised dishwasher, the countertops are different heights, which adds interest to the room. Our contractor was skeptical at first, but now plans to recommend the design to others. We even have a handy desk area, complete with mail slots, file drawers and overhead cabinets for my cookbooks and Taste of Home magazines. My new kitchen may be complete, but I still enjoy searching for new collectibles. Cooking, though, is one of my greatest pleasures and something I can do for my family and friends to let them know how much they mean to me. And cooking in this kitchen is a real treat!
Food for Thought: The most valuable of talents is that of never using two words when one will do. —Thomas Jefferson
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ PHOTOS BY SYDNEY BRINK
Debbie Johnson (above) prefers an eat-in kitchen to a dining room. “We’re not dining room people,” she says. An old cookstove displays collectibles (left).
AMERICANA KITCHEN. Visit
tasteofhome.com/plus to view additional photos and the floor plan of Debbie’s kitchen.
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APPETIZERS & SNACKS ............
crunch & munch
Reuben Braids
Whether you snack a lot or nibble a little, this fun assortment is sure to please! Sweet ’n’ Salty Popcorn
PREP: 10 min. | BAKE: 25 min. + cooling ................................
Hilary Kerr
Hawks, Michigan ................................
“This popcorn recipe is a family favorite on weekend movie nights, thanks to the classic salty-sweet flavor!” 10 cups air-popped popcorn 1 tablespoon butter 5 tablespoons instant vanilla pudding mix 1/3 cup light corn syrup 1 teaspoon vanilla extract Dash salt
Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pan to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 12 cups. EDITOR’S NOTE: This recipe was tested in a 1,100watt microwave. NUTRITION FACTS: 1 cup equals 76 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 70 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC EXCHANGE: 1 starch.
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Reuben Braids
PREP: 15 min. | BAKE: 25 min. ................................
Kellie Mulleavy
Lambertville, Michigan ................................
“I came up with this recipe as a way to make a sandwich feed a large group. The braid design always impresses the guests at our parties.” 6 ounces cooked corned beef brisket, chopped (about 1 cup) 1-1/2 cups (6 ounces) shredded Swiss cheese 3/4 cup sauerkraut, rinsed and well drained 1 small onion, chopped 3 tablespoons Thousand Island salad dressing 1 tablespoon Dijon mustard 1/2 teaspoon dill weed 2 packages (8 ounces each) refrigerated crescent rolls 1 egg white, beaten 1 tablespoon sesame seeds
In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations. Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds. Bake at 375° for 25-30 minutes or until
tasteofhome.com
Stuffed Portobello Mushrooms
Spicy Sausage Wonton Stars
golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Yield: 2 loaves (8 servings each).
Spicy Sausage Wonton Stars
PREP: 35 min. | BAKE: 15 min. ..........................................
Mary Anne Fields
Greeneville, Tennessee ..........................................
“This recipe appeals to a variety of tastes. The stars can be served hot or at room temperature. They even make a fun main course with rice and a vegetable on the side.” 1 2 1 1/2
pound bulk spicy pork sausage medium carrots, finely shredded medium onion, finely chopped cup finely chopped sweet red pepper 1/2 cup finely chopped green pepper 1 cup (4 ounces) finely shredded pepper Jack cheese 1 cup (4 ounces) finely shredded cheddar cheese 1/2 cup sour cream 2 garlic cloves, minced 1 teaspoon lemon-pepper seasoning 36 wonton wrappers 1 tablespoon butter, melted 1/8 teaspoon garlic powder Sliced cherry tomatoes, optional
In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream,
tasteofhome.com
Curry Cheese Spread
garlic and lemon-pepper. Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned. Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.
goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 6 servings.
NUTRITION FACTS: 1 appetizer (calculated without garnish) equals 86 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 154 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein. DIABETIC EXCHANGES: 1 fat, 1/2 starch.
Curry Cheese Spread
Stuffed Portobello Mushrooms
PREP/TOTAL TIME: 25 min. ................................
Mike Bass
Alvin, Texas ................................
These hearty mushrooms create a perfect marriage with creamy goat cheese. For a savory variation, substitute feta cheese or herbed cream cheese for the goat cheese. 6 medium portobello mushrooms 2 ounces goat cheese 6 tablespoons roasted sweet red pepper strips Pepper to taste 1 tablespoon olive oil
Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of
NUTRITION FACTS: 1 stuffed mushroom equals 86 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 110 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
PREP/TOTAL TIME: 20 min. ................................
Paula Englert
Louisville, Kentucky ................................
“I made this creamy spread with my students, and it was a big success. It’s easy to prepare, and the flavor contrasts make it interesting. Toasty bread slices are the perfect complement.” 2 packages (8 ounces each) cream cheese, softened 1-1/2 teaspoons curry powder 1 jar (8 ounces) chutney 1 cup chopped pecans 1/2 cup crumbled cooked bacon Toasted bread or assorted crackers
In a small mixing bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers. Yield: 2-3/4 cups.
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Snacks to Share? Submit your best snack recipes to us at editors@tasteof home.com, or see p. 64 for guidelines. TASTE OF HOME
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June & July 2008
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H E A LT H Y C H O I C E S ............
fresh flavors
Turkey ’n’ Squash Lasagna
PREP: 1 hour | BAKE: 50 min. + standing ..........................................
Nancy Beall
Colorado Springs, Colorado ..........................................
“I came up with this recipe when spaghetti squash was on sale, and it was a hit with all my friends. I used ground turkey because I'm trying to cook healthier.” 1 medium spaghetti squash (2 to 2-1/2 pounds) 1 pound lean ground turkey 1 large onion, chopped
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2 medium zucchini, sliced 6 lasagna noodles, cooked and drained 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Turkey ’n’ Squash Lasagna
You can’t beat the taste of seasonal fruits and veggies.
2 garlic cloves, minced 1 tablespoon olive oil, divided 2 cans (28 ounces each) crushed tomatoes 1 can (6 ounces) tomato paste 1/3 cup minced fresh parsley 1 teaspoon sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg, lightly beaten 1 carton (15 ounces) reduced-fat ricotta cheese 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
With a sharp knife, pierce spaghetti squash 10 times. Place on a microwavesafe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside. In a large saucepan, cook turkey, onion and garlic in 1-1/2 teaspoons oil over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato paste, parsley, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a bowl, combine egg, ricotta and 3/4 cup Parmesan until blended. In a small skillet, saute zucchini in remaining oil until crisp-tender. Spread 1-1/2 cups meat sauce into a 13in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with three noodles and half of the zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2 cups mozzarella and half of the remaining sauce. Top with remaining noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish will be full). Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Top with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings. EDITOR’S NOTE: This recipe was tested in a 1,100watt microwave. NUTRITION FACTS: 1 serving equals 311 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 548 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein. DIABETIC EXCHANGES: 2 starch, 2 lean meat, 1 fat.
Summer Vegetable Salad
PREP: 15 min. + chilling ................................
Mari Roseberry
Dunning, Nebraska ................................
“We’re always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You’ll love the dill dressing.” 1 cup fresh cauliflowerets 1 cup fresh baby carrots 1 cup sliced red onion
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cup halved grape tomatoes cup chopped zucchini tablespoons cider vinegar tablespoons olive oil teaspoon dill weed teaspoon salt teaspoon ground mustard to 1/2 teaspoon garlic powder teaspoon pepper
In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 6 servings. NUTRITION FACTS: 2/3 cup equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
Shrimp Pasta Salad
PREP: 30 min. + chilling ................................
★ Traci Wynne
Falls Church, Virginia ................................
“This salad combines two of my favorites: pasta and shrimp. It’s a perfect side for grilled steak but goes just as well with hamburgers and hot dogs. I’ve made this many times.” 4 1 1-1/2 1/2 1/4 1/3 1/3
cups uncooked small pasta shells pound frozen cooked small shrimp cups frozen peas, thawed cup thinly sliced green onions cup minced fresh parsley cup reduced-fat mayonnaise cup reduced-fat plain yogurt
Summer Vegetable Salad
tasteofhome.com
2 1 1/4 1/4
1 package (1 ounce) sugar-free instant vanilla pudding mix 1 carton (8 ounces) frozen fat-free whipped topping, thawed 1/4 cup slivered almonds, toasted 1 fresh strawberry
tablespoons lemon juice tablespoon minced fresh dill teaspoon salt teaspoon pepper
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6 servings. NUTRITION FACTS: 1-1/2 cups equals 391 calories, 7 g fat (1 g saturated fat), 153 mg cholesterol, 430 mg sodium, 55 g carbohydrate, 4 g fiber, 27 g protein.
English Trifle
PREP: 45 min. + chilling ................................
Aldah Bothmann Powell
San Antonio, Texas ................................
You’ll impress guests with this lovely dessert layered with angel food cake, fruit, sugarfree pudding and fat-free whipped topping. It’s so creamy and refreshing, no one will know it’s “light.” 1 package (.3 ounce) sugar-free strawberry gelatin 1 cup boiling water 1 cup cold water 1 prepared angel food cake (8 ounces), cut into cubes 1 cup mashed strawberries 1 teaspoon sugar 1 can (8 ounces) unsweetened pineapple chunks 1 cup sliced firm bananas 2 cups sliced fresh strawberries 2 cups cold fat-free milk
In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature. Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over the cake. Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry. Yield: 12 servings. NUTRITION FACTS: 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. DIABETIC EXCHANGES: 1-1/2 starch, 1/2 fruit.
{
New and Good for you! Check out Taste of Home Healthy Cooking magazine at tasteofhome.com/healthycooking.
Shrimp Pasta Salad
}
Food for Thought: If the refrigerator and TV weren’t so far apart, some people wouldn’t get any exercise at all.
1 1 3 2 1 1/2 1/2 1/4 1/4
English Trifle
TASTE OF HOME
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MEAL IN MINUTES ............
tuna express Sail into supper with this quick-to-fix seafood menu. Balsamic-Glazed Tuna Steaks
PREP/TOTAL TIME: 15 min. ..........................................
Laura McDowell
Lake Villa, Illinois ..........................................
Simple to fix but full of flavor, these steaks have a slight sweetness from the tasty balsamic glaze. They’re perfect for hectic days. 4 tuna steaks (3/4 inch thick and 6 ounces each) 1-1/4 teaspoons pepper 1/4 teaspoon salt 4 teaspoons dark brown sugar 1/2 teaspoon cornstarch 1/4 cup chicken broth 1 tablespoon balsamic vinegar 1 tablespoon soy sauce
Sprinkle tuna with pepper and salt. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3-4 minutes on each side or until a meat thermometer reaches 145° and fish begins to flake easily with a fork. Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish. Yield: 4 servings.
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NUTRITION FACTS: 1 tuna steak with 1 tablespoon sauce equals 210 calories, 2 g fat (trace saturated fat), 77 mg cholesterol, 505 mg sodium, 6 g carbohydrate, trace fiber, 40 g protein. DIABETIC EXCHANGES: 5 very lean meat, 1/2 starch.
Lemon-Butter New Potatoes
PREP: 5 min. | COOK: 20 min. ..........................................
★ Sandra McKenzie
Braham, Minnesota ..........................................
“With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce.” 12 1/3 3 1 1 1/4 1/8 2
small red potatoes cup butter, cubed tablespoons lemon juice teaspoon salt teaspoon grated lemon peel teaspoon pepper teaspoon ground nutmeg tablespoons minced fresh parsley
Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Meanwhile, in a small saucepan, melt
butter. Stir in lemon juice, salt, peel, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley. Yield: 4 servings.
Citrus Asparagus Salad
PREP/TOTAL TIME: 15 min. ..........................................
Marlene Mohr
Cincinnati, Ohio ..........................................
Looking for a super-easy way to jazz up fresh asparagus? This six-ingredient salad goes together in minutes and gives the delightful veggie a zippy citrus tang. 2 cups water 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 1 tablespoon orange juice 1 tablespoon olive oil 2 teaspoons grated orange peel 1/4 teaspoon lemon-pepper seasoning
In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-3 minutes. Drain and immediately place asparagus in ice water. Drain; pat dry and put in a bowl. In a small bowl, whisk the orange juice, oil, orange peel and lemon-pepper. Pour over asparagus; toss to coat. Yield: 4 servings. NUTRITION FACTS: 2/3 cup equals 46 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 35 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
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A S K OU R T E S T K I T C H E N S TA F F ............
Grill Recipes in the Oven I’d like to convert a few of my favorite grilling recipes to the oven. How do I figure out what oven temperature and cooking time to use? Also, I have recipes that call for selfrising cornmeal, but I cannot locate it. Do you have a formula for making self-rising cornmeal? —Anne Archer
food 6 inches from the heat, and for medium-low heat, place food 8 inches from the heat. Recipes that call for indirect heat can be prepared in the oven, too. For medium-hot heat, use a 400º oven; for medium heat, 350º. Generally, use the same timing as the recipe indicates, but also follow the double-doneness test the recipe calls for, such as “until meat is no longer pink.” Self-rising cornmeal can easily be made by following this simple formula: For each cup of self-rising cornmeal, use 3/4 cup plus 3 tablespoons cornmeal, 1 tablespoon baking powder and 1/2 teaspoon salt.
West Hills, California
Milk-Free Recipes Most grilling recipes can easily be adapted for indoor use. If the recipe calls for direct heat, you can use your oven’s broiler instead. To replicate direct grilling over medium-hot coals, broil food about 4 inches from the heat source. To mimic medium heat, broil
I’m allergic to milk products. Do you have a line of recipes that are milk-free? —Tammy Lindsay Lewisburg, West Virginia
Taste of Home does not have a specific set of recipes that are lactose-free.
Get Cooking Two Fun Ways!
However, the June/July issue of Taste of Home Healthy Cooking has a special feature on lactose-free cooking and recipes. And Taste of Home Cooking for 2 often features a lactose-free recipe on its Special Diet cards. The Summer issue offers a lactose-free smoothie.
Substitute for Lard I have some recipes that call for lard, but I am not sure what I can substitute in baked goods. Can I use butter? —Pat Bremson Kansas City, Missouri
Lard, which is rendered and clarified pork fat, produces exceptionally tender, flaky baked goods. Butter can be substituted, but your baked goods may be less tender and flaky. For every 4 tablespoons of lard called for in the recipe, use 5 tablespoons of butter. Or use shortening as a substitute: One cup of lard equals 3/4 cup plus 2 tablespoons of shortening.
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COOKING SCHOOL PROFILE ............
early fan turns pro Meet Cooking School Team Member: Jamie Dunn
I
’ve been a subscriber of Taste of Home since its inception, in 1993. In fact, I loved it so much that I saved the first issue. So I was thrilled to get tickets to one of the Cooking Schools. Sitting in the audience, I watched the instructors cook up a storm for the excited crowd and thought, This is what I want to do! When I actually got the opportunity to work for Taste of Home Cooking School, I knew it was a blessing. For the past 2 years, I’ve been the territory manager/culinary specialist for Texas, Arkansas, Arizona, New Mexico and Oklahoma. I log more than 40,000
miles a year on the road, and I love it! It’s everything I thought it would be…and more. This really is my dream job. I’ve loved to cook since I took a home economics class in eighth grade and earned my bachelor’s degree at Oklahoma State University in home economics education and community services. My parents were very supportive, and I learned a lot of my skills from my dad. I taught home economics at public schools and a technical college before joining the Cooking School staff. While on the road, I love meeting fellow Taste of Home fans. Probably the best part of traveling is seeing how Taste of Home touches people’s lives…and I’m involved in it! Even though I cook onstage for a living, I still enjoy cooking and baking when I’m home, in Owasso, Oklahoma. My husband, Lyndell, is a CPA, and we have three teenage boys—James, Jack and John. My sons don’t care if I’ve been up until midnight finishing a show; when I get home, it’s “What is there to eat, Mom?” I still rely on Taste of Home recipes when it comes to feeding my family. One of my favorite dishes to make in the summer is Lemon Grilled Salmon (right) from Lisa Kivirist of Browntown, Wisconsin.
Lemon Grilled Salmon
PREP: 10 min. + marinating BAKE: 15 min. ......................................
Lisa Kivirist
Browntown, Wisconsin ...................................... 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon salt, optional 1/4 teaspoon garlic powder 1 salmon fillet (1-1/2 pounds) 1/4 cup packed brown sugar 3 tablespoons chicken broth 3 tablespoons vegetable oil 3 tablespoons soy sauce 3 tablespoons finely chopped green onions 1 small lemon, thinly sliced 2 onion slices, separated into rings
Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. Place in a large resealable plastic bag. Add the brown sugar, broth, oil, soy sauce and green onions. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Place salmon skin side down on grill over medium heat; arrange the lemon and onion slices over the top. Cover and cook for 15-20 minutes or until the fish flakes easily with a fork. Yield: 6 servings.
Jamie Dunn (left) and eight other Taste of Home Cooking School culinary specialists will present entertaining and informative shows in more than 160 towns across the U.S. this spring. Check the schedule at taste ofhomeschools.com. TASTE OF HOME
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June & July 2008
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STIRRING COMMENTS ............ extra special, and when I saw this cake, I couldn’t resist. It was a great cake for a great grandma! —Mary Lowe Fresno, California
World of Flavors
Busy Cookie Crew My whole family got involved in making the Sour Cream Sugar Cookies from the Feb/Mar Taste of Home. It was a great way to spend our snowy day. Not only did the cookies look cute, they tasted good, too. —Julie Anderson
For a recent AFS (American Field Service) potluck, I needed to bring an international dish. I was at a loss and then saw the African Beef Curry in your Feb/Mar issue. It was a hit! Everyone loved the spicy curry and had fun adding all the toppings. The recipe isn’t one I normally make, so this was the perfect opportunity to try something new. Thanks for not only featuring “regular” recipes but also more daring ones. —Angela Simpson Medford, Oregon
Holland, Michigan
On a recent vacation with my husband, Jeff, and my 9-year-old stepson, Jeffrey, we dined at a “fancier” restaurant. Jeff and I commented on how much we were enjoying our dinner and asked Jeffrey how his was. He said it was really good, but not quite as good as the dinners I make at home because “nothing beats the ingredient of love.” I was so touched by his kind words that I wanted to share them with you since many of the recipes Jeffrey enjoys come from Taste of Home. Thank you for recipes that are perfect for the average home cook. All I have to do is add love! —Kim Earley Brunswick, Ohio
No Ordinary Cake! I love Taste of Home! Thank you for the “Berry Pretty” cake idea (Aug/ Sept ’07). I wanted our Grandma Woods’ (left) 82nd birthday to be
JESSIE OLESON / CAKESPY.COM
Just Add Love
Volunteers Munch Biscuits Several members and I spend Friday mornings in our Methodist church kitchen preparing and packaging food for Meals On Wheels. Since we arrive early, we have a mid-morning coffee break. When it was my turn to bring the snack, I turned to Taste of Home and found Garden Biscuits (Oct/Nov ’06) from Kerry Dority. And yes, Kerry, I ate one warm from the oven! The biscuits were such a hit that the group asked me to bring them again. They sure made coffee time special. —Jessie Kealey Villa Rica, Georgia
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CONTRIBUTOR GUIDELINES
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. It’s easy to send us recipes and other submissions! Simply use the convenient form on our Web site, tasteof home.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. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 53.) 3. 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. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department 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. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.
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✪ DELAWARE: Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Dot Swain, Milford; Cynthia Bent, Newark; Kimberley Pittman, Smyrna
✪ 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; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren
✪ FLORIDA: Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Diane Hixon, Niceville; Pat Hockett, Ocala; Barbara Carlucci, Orange Park; Kerry Dingwall, Ponte Vedra; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs
✪ MARYLAND: Beverly Sprague, Baltimore; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver, Hagerstown; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Barbara Davis, Salisbury; Betsy Hedeman, Timonium; Gail Buss, Westminster
✪ GEORGIA: Ann Chan, Atlanta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Henrietta Brumbaugh, Hiawassee; Merle Bates, LaGrange; Janis Garrett, Macon; Carolyn Griffin, Macon; Pat McLendon, Roswell; Laura Dierking, St. Marys; Tina Gay, Statham ✪ HAWAII: Sharon Aweau, Kapolei; Shirley Watanabe, Kula ✪ IDAHO: Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Renae Moncur, Burley; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Signa Hutchison, Weiser ✪ ILLINOIS: Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Helen Suter, Golconda; Dixie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Debbie Fisher, Royalton; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Patricia Rutherford, Winchester ✪ INDIANA: Fancheon Resler, Bluffton; Martha Fehl,
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✪ MASSACHUSETTS: Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Maria Mulligan, Methuen; Nancy Lore, Rockland; Maria Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester ✪ MICHIGAN: Patricia Thomet, Alto; Donna Mantha, Augusta; Ted Pottle, Berrien Springs; Peggy Burdick, Burlington; Lynn Miracle, Burton; Shirley De Lange, Byron Center; Teri RaseyBolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine, Grand Haven; Casey Stellini, Grand Junction; Barb Ruis, Grandville; Jackie Riley, Holland; Anne Heinonen, Howell; Linda Knoll, Jackson; DiAnn Mallehan, Kentwood; Marcy Cella, L’Anse; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; Marsha Ransom, South Haven; Dona Erhart, Stockbridge; Winifred Winch, Wetmore ✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka; Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Ann Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Deanna Richter, Elmore; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; Lucille Taylor, Luverne; Dotty Egge, Pelican Rapids; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River (Continued on page 66)
spotlight
ALAINA SHOWALTER CLOVER, SOUTH CAROLINA
Family stats: Husband Tim and three stepchildren. Alaina was in the Navy for 10 years and now teaches seventh-grade science. “I was raised in Texas but have lived in Florida, Tennessee, Iceland and Puerto Rico. When we moved to Clover, I felt I was back to my country roots. But Tim and I love to travel, experiencing new foods and cultures. “I come from a long line of fantastic cooks. My favorite things to fix are grilled meats, seafood and garden vegetables. I’ve been told I make the best fresh salsa. My mom and I talk every Sunday, and the conversation always involves cooking.”
DOT SWAIN MILFORD, DELAWARE
Family stats: Three sons; Dot will soon be a first-time grandma. She teaches adult basic education and GED classes. “My family and friends call me the ‘Cookie Queen.’ I’ve won several blue ribbons at our state fair for my baked goods. One of my challenges has been to adapt my recipes for one of my sons, who has diabetes. I even use cooking to help make academic subjects relevant for my students. “My mom taught me to keep staples like flour, sugar and soup on hand and a week’s worth of meats in the freezer so I could whip up a meal anytime. I’m not as organized as she was, but I keep trying!”
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✪ MISSISSIPPI: Anne Glidewell, Booneville; DeLois Douglas, Charleston; Shirley Glaab, Hattiesburg; Linda Finn, Louisville; Rita Futral, Starkville ✪ MISSOURI: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Sasha Cummings, Hazelwood; Karren Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Tammy Breen, O’Fallon; Marietta Slater, Thayer; Judy Marshall, Waverly ✪ MONTANA: Donna Mantha, Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig, Billings; Gail Kuntz, Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Hardin; Beverly Stiger, Helena; Joy Maynard, St. Ignatius; Janet Loomis, Terry ✪ NEBRASKA: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Ina Schmillen, Elkhorn; Alice Tatro, Geneva; Deb Waggoner, Grand Island; Tami Kuehl, Loup City; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Sauser, Omaha; Verona Koehlmoos, Pilger; Susan O’Brien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Syracuse ✪ NEVADA: Karen Sikora, Dayton; Jenece Howard, Elko; Rebecca Jones, Henderson; Barbara Murphy, Incline Village; Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas ✪ NEW HAMPSHIRE: Nancy Gaver, Brookfield; 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; Sally Treonze, Hillsborough; Roberta Strohmaier, Lebanon; Kelly Williams, Morganville; Stephanie Hanisak, Port Murray; Marie Forte, Raritan; Nancy Negvesky, Somerville ✪ NEW MEXICO: Catherine Hayes, Albuquerque; Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Los Alamos; Terri Kearns, Roswell; Alpha Wilson, Roswell ✪ NEW YORK: Sandy Starks, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Michele Van Dewerker, Cherry Valley; Rebecca Gage, Cobleskill; Janice Arnold, Gansevoort; Karen Buhr, Gasport; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Malinowski, Lee Center; Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo, North Massapequa; Estelle Keefer, Olean; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Kristine Chayes, Smithtown; Penny Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony Tardugno, Vernon Center; Kathy Anderson, Wallkill ✪ NORTH CAROLINA: Gerry Beveridge, Beaufort; Cindy Winter-Hartley, Cary; Katie Sloan, Charlotte; Doris Heath, Franklin; Mary Lou Robison, Greensboro; Paula Chewning Walls, Greenville; Linda Thompson, High Point; Jane Needham, River Bend; Hilda Pardue, Ronda; Dorothy Baker, Southern Pines ✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Marshelle Greenmyer-Bittner, Lisbon; Lisa Morman, Minot; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti ✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Kim Wallace, Dennison; Freda Becker, Garrettsville; Carole Finney, Harrisville; Betty Spencer, Hopedale; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Ben and Arie Coblentz, Millersburg; Polly Coumos, Mogadore; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Pat Waymire, Yellow Springs ✪ OKLAHOMA: Denise Vineyard, Ardmore; Barbara
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Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey WestFeather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts, Tulsa ✪ OREGON: Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Carolyn Allison, Pleasant Hill; Lynn Hartigan, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Carol Baker, Summerville; Marie Hattrup, The Dalles; Dala Johnson, Tualatin; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn ✪ PENNSYLVANIA: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Marlene Barker, Monroeville; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock ✪ RHODE ISLAND: Julie Davis, Bristol; Yvette Carozza, Central Falls; Pat Medeiros, Tiverton; Barbara Lynch, West Warwick ✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; Kelly Ann Gray, Beaufort; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lillian Heston, Leesville; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Melanie Thurston, Williamston ✪ SOUTH DAKOTA: Joan Antonen, Arlington; NanCee Maynard, Box Elder; 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; Suzanne Whitaker, Knoxville; Kathleen Fuller, Murfreesboro; Sharon Manus, Smyrna; Andrea Bolden, Unionville ✪ TEXAS: Christine Groves, Archer City; Sarah Woodruff, Austin; Tonya Jones, Brenham; Sue Broyles, Cherokee; Denise Baumert, Dalhart; Luann Carlson, El Paso; Jeanne Brady, Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury; Gay Nell Nicholas, Henderson; Rebecca Liao, Keller; Linda Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary Anne McWhirter, Pearland; Penny Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake ✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch; Donna Higbee, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt Lake City; 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; Susan Greenall, Windsor ✪ VIRGINIA: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Traci Wynne, Falls Church; 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 ✪ WASHINGTON: Bonnie Waliezer, Brush Prairie; Janis Plagerman, Ephrata; Margie Snodgrass, Gig Harbor; Patricia Crandall, Inchelium; Perlene Hoekema, Lynden; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt, Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Marty Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver; Janie Cooper, Waterville; Tyffany Fries, Yakima ✪ WEST VIRGINIA: Lori Daniels, Beverly; Cheryl Maczko, Eglon; Amy Short, Lesage; Jodi Zickefoose, Tallmansville ✪ 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; Bernie Bellin, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Holly Basford, McFarland; Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather, Strum; Mary Steiner, West Bend; Darlis Wilfer, West Bend ✪ WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis Rollefson, Jackson Hole; Lori Coulthard, Laramie; Vera Reid, Laramie; Denise Smith, Lusk; Arlene Zerbst, Newcastle; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis ✪ ALBERTA: Connie Tiesenhausen, Demmitt; Florence Barnes, Drumheller; Lori Stefanishion, Drumheller; Orien Major, Hinton; Margaret Steacy, Lethbridge; Kathy Scott, Lingle; Karen Bourne, Magrath; Lise Thomson, Magrath; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu ✪ BRITISH COLUMBIA: Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Danielle Belanger, Victoria ✪ MANITOBA: Mina Dyck, Boissevain; Marge ReimerToews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg ✪ NEW BRUNSWICK: France Couturier, Edmundston; Marilu Hynes, McLeod Hill ✪ NEWFOUNDLAND: Joan Kane, Trinity ✪ NOVA SCOTIA: Lois Bent, Bridgetown; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville ✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Lynne Wilhelm, West Hill ✪ PRINCE EDWARD ISLAND: Nancy Coughlin, Charlottetown; Tammy Clements, Murray Harbour ✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle, Knowlton ✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason, Martensville; Carol Funk, Richard; Val Lefebvre, Rosetown; Norma Harder, Saskatoon; Peggy Gwillim, Strasbourg
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Wish you were here!
Canadian Rockies— Christmas in November Join us for Christmas in November!
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Marvel at the spectacular Canadian Rockies, take an exhilarating train per person when you book ride through the mountains and join in fun holiday-themed festivities! within 30 days! Enjoy three nights at the fabled Jasper Park Lodge, including hands-on Mention Promotion holiday cooking and decorating demonstrations. Travel aboard the legCode 8093 endary Canadian, North America’s most historic train, and explore the charming streets of Banff Village. Tour the cosmopolitan city of Vancouver and travel along beautiful Columbia Icefields Parkway. Reserve your trip within 30 days to save $50.00 per person with this special offer. 2008 Departure Dates: October 30-November 7 and November 6-14. 9-day/8-night vacations start at $2,497 for doubles; $3,195 for singles.
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For many families, saying a prayer of thanks at meals is a long-standing tradition. Here, readers share the verses recited in their homes. Perhaps one of them will become part of your mealtime tradition, too. Carol Mahood of The Villages, Florida, remembers her dad reciting this cute prayer. Thank You, Lord, for the food. Here it goes under my nose, for the Lord knows I need it. Amen. Jeanine Wooldridge of Indianapolis, Indiana says her grandfather recited this meaningful prayer, 60 years ago. “This same blessing is now said by my husband at every meal,” Jeanine notes. We rejoice in the bountiful blessings You have given us this day. We thank You for our health, strength and daily bread, and the food that is placed before us this hour. And may we partake of it with gratitude, remembering those who go hungry in the world, and move us to share that which You have entrusted to us, so that all people might live in peace throughout the world. In Jesus’ name we pray, Amen. “I come from a family of nine girls. Mom taught us this prayer when we were growing up. Now, when we can all be together, we say it before we eat,” writes Lila Beers from Wapakoneta, Ohio. Thou hast again remembered us, O Lord, and we should not forget Thee. Bless this food, we pray, and help us to serve Thee well. Amen.
HIDE & SEEK ............
Can You Find Our ‘Corny Cops’?
I
It’s your chance to win a shopping spree!
nspired by the corn recipe contest (page 35), our “Hide & Seek” game this issue focuses on partners “Starchy and Husk.” We’ll be all ears to learn if you can chase down these crimefighting “corn cops”—our spin-off of TV’s popular 1970s police series. As many of you know, we have a little fun in TOH by having you search for a hidden drawing. Last issue, it was “Tomás” the Tiny Taco. We’ve hidden a pair of two “don’t mess with me” corn-on-
the-cob characters this time. The drawing looks like this one and might be tucked in a photo, in a drawing, in an article or recipe—and they could be a different size. Find them and enter the “Hide & Seek” contest on our Web site. Or, mail a postcard with the correct page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. We’ll combine all entries (on-line and mail) to conduct a random drawing in mid-July.
WHERE WAS “TOMÁS” THE TINY TACO HIDDEN? IN THE APRIL/MAY ISSUE, HE WAS IN THE FETA ASPARAGUS FRITTATA PHOTO ON PAGE 24.
Get in our drawing for 100
$50 Gift Certificates
Y
ou could win a shopping spree just for cooks in this issue’s “Hide & Seek” contest. We’ll draw from entries with the correct answer for $50 gift certificates to Shop Taste of Home—100 of them! Winners can select clever kitchen gadgets, cooking helpers, mouth-watering cookbooks and more from Shop Taste of Home’s big selection, chosen with real home cooks like you in mind. For example, you might want to choose a set of six colorful anodized aluminum ice cream bowls, perfect for serving the yummy ice creams or toppings in this issue (page 7). The set is priced at $19.99. Even if your name isn’t drawn, we invite you to browse our appealing on-line store at ShopTasteofHome.com.
“This is a special grace that I wrote,” notes Emily Corbin from Richmond, Virginia. Thank You, Lord, for the bread and meat, and all the good things that we eat. Bless the hands that did prepare this food that we enjoy and share. Amen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PRAY TELL. Share your family’s favorite grace. For Contributor Guidelines, see page 64.
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ILLUSTRATION: JESSIE OLESON / CAKESPY.COM
grace favorite
Pecan-Raisin Cinnamon Rolls
these rolls are hot!
a
mid the hustle and bustle of Alta, California’s Memorial Day Flea Market, shoppers take a moment to stop—and smell the rolls! Hundreds follow their noses to the booth where Marvel Irvine (above) and her friends in the Women’s Auxiliary sell freshly baked Pecan-Raisin Cinnamon Rolls. “When I arrive at the market with the rolls, there’s already a line.” Marvel says. “The fragrance is irresistible!” Proceeds go to the Auxiliary’s savings fund, set up for special needs. Groups like the Alta Volunteer Fire Department know just who to ask when they need help buying radios, boots and gear. “We’re also one of the most popular booths at a winter craft show,” says Marvel. She typically provides around 150 rolls per event, resulting in $200 to $300 for the fund. Seven other active Auxiliary members participate in the delicious project, Marvel is quick to add. “I bake the rolls, another woman picks them up and then we all take turns selling them.
Champion Baker “I can make about 48 rolls in 2 hours, start to finish,” she says modestly. “I buy
Alta Women’s Auxiliary’s cinnamon roll team includes (from left) Carol Carey, Vivian Gardner, Sarah Friscia, Nora Bradley, Peggy Brunner and baker Marvel Irvine.
yeast in 1-pound bags so I won’t run out, and I store it in the freezer. This is a tip I got long ago, and I pass it along.” Besides raising money, her famous rolls lift spirits. The Auxiliary ladies usually share some free of charge with workers in other booths, just to brighten their day. Additionally, the closeknit community of 400 depends on each other when times get tough. At an elevation of 3,500 feet, they get lots of snow and storms. It isn’t uncommon for a tree to fall and damage a house. When Marvel hears of a misfortune, she’ll bake a batch of rolls for the family and the volunteer workers who pitch in to get things back to normal. “It’s a good feeling to know you’re helping someone out—and the community definitely appreciates our efforts!”
Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose, tell us about it at [email protected]. For Contributor Guidelines, see page 64. tasteofhome.com
PREP: 50 min. + rising BAKE: 20 min./batch + cooling 11 to 12 cups all-purpose flour 3/4 cup sugar 3 packages (1/4 ounce each) active dry yeast 3 teaspoons salt 3-1/2 cups water 1 cup vegetable oil 3 eggs FILLING: 1/4 cup butter, melted 1 cup sugar 3 teaspoons ground cinnamon 1 cup chopped pecans 1 cup raisins FROSTING: 1/4 cup butter, softened 3-3/4 cups confectioners’ sugar 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 3 to 4 tablespoons water
In a very large mixing bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes. Turn onto a lightly floured surface; divide in half. Roll each half into a 24-in. x 15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in. x 9-in. x 2 in. baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. In a small mixing bowl, combine frosting ingredients. Spread over warm rolls. Cool on wire racks. Yield: 4 dozen. EDITOR’S NOTE: Dough may need to be mixed in two batches, depending on the size of your mixing bowl. To halve the recipe, use 1 package plus 1-1/8 teaspoons yeast and 1 egg plus 2 tablespoons beaten egg. The other ingredients can easily be divided in half.
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RECIPE INDEX June & July 2008 APPETIZERS & SNACKS Curry Cheese Spread, 57 Grilled Corn Dip, 37 Lone Star Cheese Ball, 34 Motoring Munchies, 31 Reuben Braids, 56 ࣆ Spicy Sausage Wonton Stars, 57 ࣆ Stuffed Portobello Mushrooms, 57
Cookie Dough Ice Cream, 9 ࣆ English Trifle, 59
Ranch Coleslaw, 34 ࣆ Shrimp Pasta Salad, 59
Lemon Gelato, 9
Southwestern Spinach Salad, 26 ࣆ Strawberry Spinach Salad, 43 ࣆ Summer Vegetable Salad, 58 ࣆ Tomato Corn Salad, 37
Mom’s Strawberry Shortcake, 51 Nectarine Ice Cream, 8 Peaches ’n’ Cream Cups, 14 Russian Cream, 22 Star-Spangled Fruit Tart, 51 Strawberry Cheesecake Ice Cream, 8
Sweet ’n’ Salty Popcorn, 56
Blueberry Cloud Pie, 30
Stromboli Sandwiches, 47
BEVERAGES
Frosty Toffee Bits Pie, 22 Texas Pecan Pie, 34
Smoothies, 45
MAIN DISHES BREADS, MUFFINS & ROLLS
Baby Back Ribs, 16
Nutmeg Blueberry Muffins, 45 Pecan-Raisin Cinnamon Rolls, 69
Bacon-Wrapped Seafood Skewers, 20 ࣆ Balsamic-Glazed Tuna Steaks, 60
BREAKFAST
Barbecued Beef Short Ribs, 51
Bacon Quiche, 45
Family Favorite Kabobs, 18
Crisp ’n’ Tender Corn Waffles, 39
CONDIMENTS Banana Caramel Topping, 10 Butter Pecan Sauce, 11 ࣆ Grilled Corn Salsa, 41 ࣆ Raspberry Sauce, 11 ࣆ Refrigerator Pickles, 47
DESSERTS Cakes & Tortes Almond Chocolate Cake, 43 Chocolate Party Cake, 22 Cookies & Bars ࣆ Chocolate Hazelnut Brownie Bites, 47 ࣆ Peanut Butter Cookies, 49 Miscellaneous Cherry Ice Cream Cake, 15
Golden Corn Quiche, 41 ࣆ Grilled Burgers, 43 ࣆ Grilled Chicken with Salsa, 20
TASTE OF HOME
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SIDE DISHES Corn Fritters with Caramelized Onion Jam, 39
34
Creamy Vegetable Bow Tie Toss, 51 ࣆ Dilly Vegetable Medley, 18 ࣆ Double Corn Dressing, 39 Fresh Corn Medley, 39 Lemon-Butter New Potatoes, 60 Mexicorn Grits, 41 Slow-Cooked Bean Medley, 43 ࣆ Smoky Grilled Corn, 41
39
Tomato ’n’ Corn Risotto, 37 Veggie Potato Salad, 47
Grilled Stuffed Meat Loaf, 19
SOUPS, STEWS & CHILI
Hearty Spaghetti Sauce, 49
Cheesy Corn Chowder, 37
Lemon Grilled Salmon, 63 Panhandle Beef Brisket, 34 Sirloin with Blue Cheese Butter, 14 ࣆ Turkey ’n’ Squash Lasagna, 58
SALADS & DRESSINGS ࣆ Ambrosia Fruit Salad, 45
Balsamic Vinegar Dressing, 49 Chicken Pasta Salad, 26 ࣆ Citrus Asparagus Salad, 60 Mixed Greens with Garlic-Basil Vinaigrette, 14
Vol. 16, No. 3, June/July 2008 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (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 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses to [email protected]. 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 5% GST or 13% 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.
70
Meatball Calzones, 27 Open-Faced Turkey Sandwiches, 27
ࣆ Very Berry-licious
26
SANDWICHES & WRAPS
Pies & Tarts
Sun-Dried Tomato Spread, 49
10
June & July 2008
ࣆ Recipe includes
Nutrition Facts
On the Menu for our August/September issue… • Tasty Tailgating—game-day goodies to grill or make ahead. • Prize-winners from our Italian Favorites contest—calzones, pasta, pizza, cheesecake are just a few. • Readers share their Blue-Ribbon Recipes from fairs and festivals. • The Fresh Raspberry Pie in “Mom’s Best Meal” is to die for! • Also, look for a field editor’s grilled salmon meal, delightful basil recipes…and more. Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913; or E-mail [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 5294, Harlan IA 51593-0794.
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