COOKIES TO MAKE WITH YOUR KIDS COOKING • CARING • SHARING
128 HASSLE-FREE
RECIPES &TIPS
delightful g willll treats you wil only find here!
23
HOME MADE GIFT IDEAS
HOLIDAY DINNERS POTLUCK CASSEROLES FESTIVE DESSERTS
Winter Fantasy Cupcakes
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Make Original Chex Party Mix! ®
Voted America’s Favorite Chex® Party Mix! Che
With 5 irresistible recipes in the race, this
dy x® Mud Buddies ®
crowd pleasing savory favorite came out on top, just ahead of the delicious chocolate-peanut butter combo of Chex Muddy Buddies. Try all of our great 15 minute recipes this holiday season for a winner every time! ®
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3 cups Corn Chex® cereal 3 cups Rice Chex® cereal 3 cups Wheat Chex® cereal 1 cup mixed nuts 1 cup bite-size pretzels 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces 6 tablespoons butter or margarine 2 tablespoons Worcestershire sauce 1½ teaspoons seasoned salt ¾ teaspoon garlic powder ½ teaspoon onion powder
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late
original chex party mix
Start to Finish: 15 minutes, 24 servings (½ cup each)
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For recipes and more holiday tips, visit Chex.com/recipes.
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. 2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. Kicked-Up Chex® Party Mix: For a big bold taste, add 2 tablespoons red pepper sauce with the seasonings. 1 Serving: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g); Cholesterol 10mg; Sodium 280mg; Potassium 95mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 3g; Carbohydrate Choices: 1
© 2008 General Mills
Wow.
How. 1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. 2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal,stirring until evenly coated. Microwave on High 3 minutes,stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. 3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refridgerate until set. Store in tightly covered container.
Five recipes. Fifteen minutes. Lots of wows. Chex.com/recipes Original Chex 0ARTY -IX s #INNAMON !PPLE #HEX® -IX s #HOCOLATE #HEX® #ARAMEL #RUNCH s #HEESY 2ANCH #HEX® -IX s #HEX® -UDDY "UDDIES® ®
Time to party.
®
Party Mix.
taste home COOKING • CARING • SHARING
FEATURES
I’m a winner in the Cute Cookies contest! p. 57
TOH READER CONTEST
39
SMALL BITES, BIG FLAVOR Fabulous party foods that will leave your guests asking for more
47
SURF & TURF Enjoy these dressedup dinners without the fancy price
HOLIDAY
BAKING S P E C I A L
51
SUGAR AND SPICE
Seven sweet cookie treats to make with your little kitchen “elves”…PLUS the winners of our Cute Cookies contest
60
HELLO, CUPCAKE!
Best-selling authors Karen Tack and Alan Richardson create one-of-a-kind treats just for TOH readers
58
GIFTS IN GOOD TASTE
Easy-to-make goodies perfect for holiday giving
“Real food from real home cooks” DEPARTMENTS
17
27 63
Bright ideas for welcoming friends & family into your home
Easy meal solutions from our readers and the TOH test kitchen
OPEN HOUSE
COOK SMART
18 POTLUCK
28 QUICK FIX
Just say “Cheese, please!”
A hearty, home-cooked dinner in a snap
20 TOUR MY KITCHEN
29 SPICE RACK
In this light-filled Wisconsin kitchen, old meets new for comfort and practicality
With sweet cardamom, a little goes a long way
22 SPECIAL OCCASION
30 MENU SAVERS
Frosty-licious treats to wrap up a special holiday meal
Pot roast, muffins and cherry pie—all for less than $3 per serving!
BROWN SUGAR GLAZED SALMON p. 68
32 EAT, SHRINK & BE MERRY Our favorite Canadian sisters serve up light snacks
34 KIDS IN THE
Celebrating the people around the taste of home table
CLOSE TO HOME
64
MOM’S BEST MEAL Nothing beats this mom’s chicken dinner
68 FIELD EDITOR FAVORITES Military life broadens this cook’s recipe repertoire
We make great gifts! p. 12
71 AROUND THE CORNER Meet our field editors... maybe one lives in your neck of the woods!
73 COOKS WHO CARE This group shows holiday workers a little TLC
IN EVERY ISSUE 7 TABLE TALK 9 KITCHEN CHAT 10 MIXING BOWL 13 HIDE ’N’ SEEK CONTEST CAN YOU FIND “C.C. BEAN”?
40
NEW RECIPE CONTEST: 30MINUTE MEALS
74 75
LAST BITE
KITCHEN Snowman pancake and brownie mix in a jar
36 HEALTHY CHOICES
RECIPE INDEX
Resolving to eat lighter in 2009? These great foods make it easy!
»
ON OUR COVER
Hello, Cupcake! P. 60 FOOD STYLISTS
Karen Tack Alan Richardson PHOTOGRAPHER
Rob Hagen SET STYLIST
Stephanie Marchese
visit us @ tasteofhome.com
taste home JOIN US ON-LINE FOR FOOD, FRIENDS, FUN AND A FLAVORFUL START TO 2009!
GOUDA BITES
APPLE CIDER BEEF STEW
3-INGREDIENT APPETIZERS
It doesn’t get much easier! When time’s short or you don’t want to fuss, these snacks are winners. tasteofhome.com/plus
ALL-NEW RECIPE “CHANNEL” Finding a new recipe is easier and more fun than ever! Mouth-watering photos guide as you browse by course, cuisine, ingredient, holiday, special diet and other categories. Bonus tips and videos are at your fingertips. tasteofhome.com/recipes
COOKIE COUNTDOWN Don’t miss the festive fun! Sign up for the Cookie Countdown and receive 12 days of the best holiday cookie recipes, tips and helpful videos. tasteofhome.com/cookies
slow cooker & casseroles NEWSLETTER
By popular demand, Taste of Home has created a free newsletter devoted to slow cooker and casserole recipes and tips. Sign up today! tasteofhome.com/slowcookersignup
BONUS KITCHEN TOUR See how Tennessee reader Mary Hudak-Collins decorates her dream kitchen for Christmas. tasteofhome.com/plus
New food find contest! This December, we’ve hidden our gingerbread friends somewhere in tasteofhome.com. We’ll give you weekly clues and a chance to win great prizes if you can find them! tasteofhome.com/foodfind 6_tasteofhome.com
DECEMBER / JANUARY 09
tasteofhome
EDITOR IN CHIEF
Catherine Cassidy Ardyth Cope Diane Werner RD
CREATIVE DIRECTOR FOOD DIRECTOR
Ann Kaiser Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin (manager), Sue A. Jurack (specialist) RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR S.K. Enk LAYOUT DESIGNER Kristen Johnson EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon EDITORIAL INTERN Erica Bail PUBLICIST Bethany Bradley,
[email protected]
table talk
EDITOR
MANAGING EDITOR
TEST KITCHEN
Karen Scales ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle TEST KITCHEN MANAGER
TEST KITCHEN ASSOCIATES
Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor
We’ve renovated…
with YOU in mind! On page 20, Colleen Bassindale talks about how she blended old and new to create the perfect kitchen for her family. How appropriate that her story is featured in this issue…because we’ve “redone our kitchen,” too. Taste of Home has always celebrated real food from real home cooks. And that hasn’t changed. But we have made some changes we hope you’ll be excited about—whether you’re a longtime fan or brand
PHOTO STUDIO
Rob Hagen (senior), Dan Roberts, Jim Wieland, Lori Foy SET STYLISTS Jenny Bradley Vent (senior), Stephanie Marchese (senior), Melissa Haberman, Dee Dee Jacq FOOD STYLIST MANAGER Sarah Thompson FOOD STYLIST Kaitlyn Besasie ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau PHOTO STUDIO COORDINATOR Kathy Swaney PHOTOGRAPHERS
new to our table. We’ve taken a page from the kitchen designer’s manual and organized the magazine’s contents into distinct sections—we call them “cabinets”—that allow you to easily find what you’re looking for. There’s “Cook Smart,” featuring recipes and tips to help you eat more healthfully, get dinner made quickly, cook with your kids or reduce your grocery bills. And “Open House,” full of holiday home entertaining ideas. My favorite, “Close to Home,” showcases just a few of the special people who make Taste of Home
VICE PRESIDENT, PUBLISHER
[email protected] MARKETING DIRECTOR Eva
Lora Gier
what it is—like field editors Rachel Garcia, Joan Truax and Joan Hallford.
Kant
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
You’ll find these “cabinets” in every issue of Taste of Home from now on, along with
ADVERTISING
great seasonal “specials” featuring fabulous recipes from readers just like you. Our
_NEW YORK ACCOUNT DIRECTOR
gifts to you this holiday season: seven delightful holiday cookies on p. 51, easy-on-the-
Mary Gilbert,
[email protected]
budget surf and turf on p. 47, and the most fun winter cupcake designs you’ll ever
ACCOUNT MANAGER
Kristine Cronin,
[email protected]
make on p. 60. And, of course, our holiday appetizer contest winners. (Visit taste
_DETROIT ACCOUNT MANAGER
ofhome.com/contests to join in all the prize-winning fun!)
Jani Berger,
[email protected] _CHICAGO ACCOUNT DIRECTOR
And there’s more: We’ve freshened up our look and added some fun new icons (see
Kelly Paxson,
[email protected]
below). We share lots of secrets from the cooking experts in our Test Kitchen. And we
ACCOUNT MANAGER
Maura O’Brien,
[email protected]
tell you about all the exciting new things going on at tasteofhome.com. But at the
_LOS ANGELES ACCOUNT DIRECTOR
foundation of this renovation—and at the heart of Taste of Home—is you. Your family’s
Tiffany Grana,
[email protected]
favorite recipes, your helpful tips, your stories and memories. We know this to be true:
CIRCULATION
Our kitchen would not be the same without you!
CHIEF MARKETING OFFICER
Lisa Karpinski
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Renee Jordan Marx Feldner ON-LINE COMMUNITY MANAGER Bob Ottum ON-LINE ADVERTISING DIRECTOR Nancy Paullin SR. SALES PLANNER Isabella von der Linden GENERAL MANAGER
Our very best to you and yours this holiday season.
SENIOR WEB EDITOR Sarah
Catherine Cassidy Editor in Chief
TASTEOFHOME COOKING SCHOOLS DIRECTOR Sandy Bloom
RDA FOOD & ENTERTAINING PRESIDENT Suzanne M. Grimes VICE PRESIDENT, SALES & MARKETING Mark Wildman MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul
.......
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LOOK IN THIS ISSUE FOR THESE NEW ICONS!
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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
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PRESIDENT, CONSUMER MARKETING
Dawn Zier DECEMBER / JANUARY 09
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Our Extra Virgin olive oil makes dips different.
deliciously
©
The J.M /TM/®
. Smuc
ker Com
pany
i cooking is
™
For more recipes visit Crisco.com
Crisco Herbed Parmesan Dipping Oil ®
1/2 teaspoon Italian herb seasoning or 1/4 teaspoon each dried oregano and basil 1/4 cup Crisco® Extra Virgin Olive Oil 2 teaspoons grated Parmesan cheese Freshly ground black pepper Crusty baguettes or Italian bread
Combine seasoning and olive oil on a 6-inch plate. Top with Parmesan cheese. Dip slices or pieces of crusty bread into oil. Prep time: 5 min Yield: 1 serving
kitchen chat CHILI COINCIDENCE
A TASTY TOUR On our recent vacation to Chicago, I brought several copies of Taste of Home— a favorite at our house. In one issue, I saw an invitation to visit Greendale during the holidays. Since we were only an hour away, my husband, daughter and I (above) decided that a trip to Taste of Home would really complete our vacation. What a wonderful time we had! It was one of the highlights of our trip. Thank you for producing a magazine that shares recipes that are both delicious and easy. Even my 5-year-old daughter, Georgia, loves to look at the pictures and help me prepare meals. —Jenn Martin
Recently, I was scheduled to host a game night at my house and decided that pumpkin chili seemed like a good thing to serve. Lo and behold, there was a recipe for Black Bean ’n’ Pumpkin Chili in Taste of Home for Oct/Nov, the issue I’d just received. I made the chili without turkey and also served Autumn Tea (Oct/Nov ’03). All the ladies loved both recipes. They were perfect for our fall get-together. —Kari Caven COEUR D’ALENE, IDAHO
Discover hhow the right olive oil makes all the difference.
BakedPerfect Potatofor Wedges dipping and
dressings
Love letter! Each issue, one lucky reader will receive a TOH apron for sending in our favorite “love” letter of the month. Rebecca, your apron is on its way!
INGREDIENTS: * 1/4 cup Crisco® Pure Olive Oil * 1 large onion, quartered then halved * 2 medium zucchini, cut into 1/2-inch slices * 2 medium yellow squash, cut into 1/2-inch slices * 4 ounces mushrooms, halved * 2 teaspoons dried oregano * salt and pepper, to taste * 1/3 cup Grated Parmesan cheese
MYERSTOWN, PENNSYLVANIA
WHEN HANDED LEMONS…
Ideal for
As I was deciding what to make for our church’s weekly Coffee Fellowship, my April/May issue arrived. When I saw the cover, I knew lemon was the way to go. I served Lemon Crumb Muffins, Slice ’n’ Bake Lemon Gems and Pecan Lemon Loaf. At tasteofhome.com, I found Refreshing Lemon-Lime Drink. I even wore yellow! Your recipes were a hit.
grilling and sautéing PREPARATION DIRECTIONS:
1. In a large skillet with a lid, heat Crisco Oil over medium high heat. Add onion; sauté 3minutes. Add zucchini, yellow squash,mushrooms, oregano and salt and pepper; sauté 5 minutes more. 2. Cover and cook until tender, about 10 minutes. Sprinkle with Parmesan cheese; serve immediately.
—Sherri Punches
TIP * Or your favorite Crisco Oil
COLORADO SPRINGS, COLORADO
POPS IN AFRICA NEW SPIN ON RECIPES Now that my garden is done producing, my favorite pastime is playing a game I call “recipe roulette” at tasteofhome.com. I search for a recipe. Then, to the bottom left of that recipe, two “related recipes” pop up. I click on one that sounds interesting, which leads to two more related recipes. I read through each one, and any that look good (which most do) I add to my on-line recipe box on your Web site. I love to cook, so this game has become quite addicting. I started with about 30 recipes in my recipe box and now have 550! —Kitty Guyer
We live in Malawi, Africa and look forward to each issue of Taste of Home, even if it comes months later than normal. In fact, sometimes it’s perfect timing, since our seasons are opposite those in the U.S. My kids, Hannah, Nathanael and Caleb, couldn’t wait to see if our local import store had yogurt to make the Frozen Fruit Pops from the Aug/Sept issue. We did find the yogurt and had a great time making and eating the healthy snack! —Rebecca Wendland
Great for
baking and frying New Crisco Imported Olive Oils. Three simple ways to bring an exciting level of taste and flavor to your table.
LUTHERAN CHURCH OF CENTRAL AFRICA BLANTYRE, MALAWI
STRATFORD, WISCONSIN
is cooking DECEMBER / JANUARY 09
tasteofhome.com_9
mixing (BoWL ) FOOD NEWS
+
F U N N OT E S
+
TA S T Y N U G G E T S
STAINLESS STEEL
Ideal for retaining cool temperatures, especially when chilling, whipping or marinating.
GLASS
More heatresistant than metal. Glass also allows for easy identification of contents. Usually microwave- and dishwashersafe.
SILICONE
Easily pinched to form a pour spout or for storage in tight places. Usually, these bowls are textured on the outside for a good grip and smooth on the inside for easy pouring.
CERAMIC
Most versatile. Goes from food prep to the table as a serving dish.
COPPER
In culinary circles, copper bowls are preferred for beating egg whites. The egg and the copper react with one another, causing a more firm and stable whip. Should not be used with acidic foods.
Super Bowl Why are there so many bowls to choose from? Here’s some kitchen logic behind the variety... 10_tasteofhome.com
DECEMBER / JANUARY 09
Dreaming of a GREEN Christmas Recycle holiday cards by sending the fronts to St. Jude’s Ranch for Children. The kids at St. Jude’s create new cards out of the old art to resell. St. Jude’s Ranch for Children, 100 St. Jude’s St., P.O. Box 60100, Boulder City NV 89006; stjudesranch.org/give/Recycled_Cards.php
22,000,000 the number of turkeys consumed on Christmas Day Deck the halls! We received so many letters about the beautiful turkey on our Oct/Nov cover, with specific comments on the gorgeous garnish. Like any good outfit, our big bird certainly would not have been complete without the beautiful accessories TOH food stylist Suzanne Breckenridge used to adorn it. We picked her brain for some simple yet impressive ways to dress up your holiday meals. THE FRESH MARKET IS YOUR ART STORE: Look for fruits,
vegetables and nuts that offer unique texture, color and size. COMPLEMENTS WILL GET YOU EVERYWHERE: If your
stuffing has apples in it, small apples whole or halved make a great garnish.
SHINY & NEW: To give a sheen to whole nuts, rub some vegetable oil into their shells. GOOD THINGS COME IN SMALL PACKAGES: Look for
small fruits and vegetables; they make a perfect garnish. DON’T THROW THAT OUT!
Celery and carrot tops often make interesting little sprigs to tuck in the sides of dishes, like miniature carrots, cherries, berries, you would use parsley. cut figs and kiwifruit, fresh currants, THE BIG PICTURE: Consider and fresh herbs and clementines what the food would look like are just a few possibilities. whole, sliced or curled. GOOD FOODS TO TRY AS GARNISH: Lychee nuts, star fruit,
A FLOWER BY ANY OTHER NAME: The flowers of fresh
herbs give any garnish a fancy touch.
A 3-year-old gave this reaction to her Christmas dinner:
Make it personal! Make a sweet impression on the ones you love this holiday season! Personalized gifts add a special touch, and now there are more options than ever. Order on-line, and you won’t have to leave the house; your gifts are delivered right to your door—or theirs! Here are a few unique treats you can find, with just the click of a mouse! Make your own sauces or salsas? Adorn your homemade treats with a custom-designed label from MyOwnLabels.com. From jellies to pickles to baked goods, your gift will have a label as special as your recipe! Who doesn’t love M&M’s? Add a personal message and/or a photo to each side of an M&M’s candy in more than 15 of your favorite colors. A variety of gift-sized packs starts at $11.99. www.mymms.com
Jones Soda of Seattle, Washington offers custom packaging featuring your photo and sentiment on bottles of fun flavors like Fufu Berry, Blue Bubblegum and Ameri-cola, to name a few. Be sure to check out Jones’ line of holidayflavored sodas as well. $29.99/12-pack. www.myjones.com
“I don’t like the turkey, but I like the bread he ate.” DECEMBER / JANUARY 09
tasteofhome.com_11
mixing (BoWL )
stuff we love ’tis the season for giving and getting (and these beat socks by a mile!)
DECKED OUT These sassy, retro aprons from Jessie Steele will be the talk of holiday parties. If you’ve got junior foodies at home, get them their own to match Mom’s. Guys’ aprons come in camouflage, skulls and flames...($30.95 and up)
BE FLEXIBLE Check out these fun, new Head Chefs ($9.99)! You just grab ’em, flip ’em upside down and whisk, measure, mix or spread. Kid alert: These bendable silicone buddies are also perfect for little helping hands in the kitchen. tasteofhome
.com
WANT TO FIND IT?
For more information on these products, go to tasteofhome.com/links
12_tasteofhome.com
DECEMBER / JANUARY 09
STOCK UP Even a cook who has it all will covet Williams-Sonoma’s Ruffoni Stockpot ($299 and up), Italian-made of stainless steel, aluminum and brass. A bit pricey, but worth it: TOH Food Director Diane Werner calls it “an investment in your cooking.”
SALTY & SWEET Delicious Pretzables ($9.95 and up) come in rods and twists, drenched in chocolate and coated in colorful candy tidbits. Just try not to smile as you munch!
2,952 NUMBER OF POUNDS OF FRUITCAKE DELIVERED TO IRAQ IN 2007
{
Nutmeg Country Inn WILMINGTON, VERMONT
* 14 beautiful guest rooms and suites in a restored 1770s Vermont farmhouse and barn.
G R E AT F I N D
A charming stop in New England Davina and Damon Daura of Sparta, New Jersey wrote us about a winter getaway at Nutmeg Country Inn in Wilmington, Vermont. “This inn defines charm,” said the Dauras. “You feel its rich history as you pull into the driveway. Once inside, it’s clear that innkeepers Gerry and Susan Goodman pay attention to detail.
IN A NUTSHELL:
“Our cozy bedroom was perfect after a long day of skiing, and the food was extraordinary. Homemade cookies in the common area were the first clue that we were in for a special experience, and breakfast did not disappoint. A fabulous entree, fruit strudels, fresh bread and banana-nut muffins…we could go on and on.”
* Susan traded a city catering/bakery business to become an innkeeper. * Menu features local produce and fresh baked goods. * While you’re there, be sure to hit the slopes or take a romantic sleigh ride. tasteofhome
.com
Find the recipe for Susan’s Salmon & Dill Omelet with Creme Fraiche and more details about the inn at tasteofhome.com/plus.
CONTRIBUTOR GUIDELINES
SEE YOUR NAME IN TASTE OF HOME Our Test Kitchen team is always looking for great recipes to feature on our pages. Dessert or dinner or in between, your family favorites could be showcased in a future issue. To submit your recipes or story ideas, go to tasteofhome.com/submit.
$50 WIN GIFT CERTIFICATE! Enter the Hide&Seek contest “C.C. Bean,” our mischievous little cup of cocoa, is hiding somewhere in our pages. Find him, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteof home.com to enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. A random drawing will be held in mid-January. “Sweetie Pie,” our missing pumpkin pie, was caught hanging out with her carrot friends on page 70 in our Oct/Nov issue.
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 at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 15.) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including
your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be 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.
DECEMBER / JANUARY 09
tasteofhome.com_13
Al tr All t ade ad demar markss a are e ow owned ned by So S cié c été des Pr Po odu duits ts s Nestl stlé S.A., Vevey, Swi S itzerla Swit tzerl nd or used with permission.
I can’t recall whether it was a tradition or something that just coincidentally happened once or twice, but I have fond memories of my mom baking chocolate chip cookies on the first day of snow. –Jaime B., Winchester, IN There are a million reasons to bake with Nestle Toll House. Find your inspiration at verybestbaking.com
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SURVIVING HOLIDAY PARTIES A couple of quick party tips from TOH field editor Awynne Thurstenson, Siloam Springs, Arkansas BRING IN A SPARK PLUG Invite someone whom you know can carry conversations in different directions if needed. There’s a ham in every bunch—bring ’em to the party! LIGHTEN THE LOAD Serve appetizers and desserts on disposable party ware to lighten the amount of dishes at the end of the night. EASY CLEANUP Plan ahead and line baking trays with foil; empty dishwasher before party begins; fill the sink with soapy water for quick cleanup as your party progresses. COLOR ME HAPPY Consider the foods you are serving throughout the evening. Stay away from repeat colors or flavors to make for a diverse tasting experience. DO YOU HAVE PARTY TIPS TO SHARE? Reveal your fun or practical entertaining ideas at tasteofhome.com/ partytips
OPEN O H USE
BRIGHT IDEAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME
OPEN HOUSE
potluck double-cheese macaroni PREP: 25 MIN. BAKE: 20 MIN. YIELD: 12 SERVINGS (1 CUP EACH)
Sabrina DeWitt CUMBERLAND, MARYLAND “I make this dish for every family get-together and haven’t encountered anyone yet who doesn’t love it.”
1 pkg. (16 oz.) elbow macaroni 3 cups (24 oz.) 4% cottage cheese 1/2 cup butter, cubed 1/2 cup all-purpose flour 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. garlic salt 3 cups half-and-half cream 1 cup milk 4 cups (16 oz.) shredded cheddar cheese TOPPING:
1 cup dry bread crumbs 1/4 cup butter, melted Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
CREAMY CHICKEN NOODLE BAKE
DOUBLE-CHEESE MACARONI
creamy
cheesy...wow Pass the cheese, please! Melt winter’s chill with these warm and gooey one-dish wonders. 18_tasteofhome.com
DECEMBER / JANUARY 09
Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
creamy chicken
noodle bake
PREP: 25 MIN. BAKE: 40 MIN. + STANDING YIELD: 12 SERVINGS (1 CUP EACH)
Shirley Unger BLUFFTON, OHIO This popular casserole is loaded with tender chunks of chicken and noodles.
4 cups uncooked egg noodles 1/2 cup butter, divided 1/4 cup all-purpose flour 1/2 tsp. salt 1/8 tsp. white pepper 3-1/2 cups milk 4 cups cubed cooked chicken 2 jars (12 oz. each) chicken gravy 1 jar (2 oz.) diced pimientos, drained 1/2 cup cubed process cheese (Velveeta) 1/2 cup dry bread crumbs 4 tsp. butter, melted Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp. butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand for 10 minutes before serving.
HAM & SHELLS CASSEROLE
ROASTED VEGGIE PASTA
ham & shells casserole
roasted veggie pasta
PREP: 40 MIN. BAKE: 25 MIN. YIELD: 12 SERVINGS (1 CUP EACH)
PREP: 40 MIN. BAKE: 25 MIN. YIELD: 16 SERVINGS (3/4 CUP EACH)
Genise Krause STURGEON BAY, WISCONSIN
Robyn Baney
Caramelized onions and rosemary add subtle seasoning to this entree.
“My sister gave me this recipe years ago, and it has become a favorite make-ahead and company meal.”
1 pkg. (16 oz.) medium pasta shells 3 large onions, halved and sliced 1 Tbsp. olive oil 1 pkg. (9 oz.) fresh spinach, torn 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1/4 cup butter, cubed 1/3 cup all-purpose flour 1/4 tsp. pepper 3-1/2 cups fat-free milk 1 cup part-skim ricotta cheese 1 cup (4 oz.) crumbled goat cheese 2 cups cubed fully cooked ham 1/3 cup grated Parmesan cheese Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook and stir onions in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 minutes longer or until spinach is wilted. Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended. Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
LEXINGTON PARK, MARYLAND
4 small zucchini, halved lengthwise and cut into 1-in. slices 2 large onions, cut into wedges 2 medium yellow summer squash, halved lengthwise and cut into 1-in. slices 2 large sweet yellow peppers, cut into 1-in. pieces 1 cup fresh baby carrots, halved lengthwise 2 Tbsp. olive oil 3-1/2 cups uncooked fusilli pasta 2 cups (8 oz.) shredded fontina cheese 1-1/2 cups heavy whipping cream 1/2 cup canned diced tomatoes in sauce 1/2 cup grated Parmesan cheese, divided 2 garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
Be sure you have pots, pans and serving dishes large enough to prepare and serve your recipe.
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BIG BATCHES Cooking for a crowd? Find super recipes that serve 24 or more at tasteof home.com/plus.
Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
DECEMBER / JANUARY 09
tasteofhome.com_19
OPEN HOUSE
tour my kitchen
old world
MODERN By Colleen Bassindale WHITEFISH BAY, WISCONSIN
Estate sale finds, antiques and imagination make this lived-in kitchen out of this world
A
ll my years of searching consignment shops and rummage and estate sales paid off when we embarked on a kitchen remodeling in our 80-year-old home. I’ve been collecting antique lighting for years and love hunting for other treasures…like the carved stone showing a Nativity scene I found at an estate sale. It’s been dated back to the 13th century. To me, it’s the centerpiece of our new kitchen. Our faith is a big part of our life, and it plays a role in our home decor as well. Another great find are the lights above our island. They came from an old hotel and have a German look. Made of mica, they create a warm, amber glow. Combining collectibles like these with the new updates and modern amenities has brought out some of the charm of our new, bigger kitchen.
The refrigerator drawers in the island are really handy. They provide easy access to fresh produce while I’m cooking. I also have a designated cleaning area with a sink and pull-out garbage cans, separate from the food prep space. And I love our terra-cotta floors
and custom-made cabinets of ebonized walnut for beauty and durability. Add to that a spectacular view of the morning sunrise over Lake Michigan, and this kitchen is more than I ever dreamed. We think it’s the best room in the house!
SHARE YOUR KITCHEN
Do you have a special kitchen that everyone raves about? Send photos of the kitchen and your family to
[email protected].
TIPS
Make sure your kitchen can grow with you; ours was designed to fit kids of all ages. 1) Fill your kitchen with things that are special to you. If you have an old plate from Grandma, use it! 2) Don’t underestimate resale shops. Those old things you might get from a consignment store add character so things don’t look so “cookie cutter.”
Room to grow When we bought the home, in 2001, we knew we’d be embarking on a huge renovation project. We tore down walls and combined a few rooms to open up the space. After all, this is a kitchen for a family of six—my husband, Jon; daughter Ellie, 20; and sons Wes, 15; Van, 10; and Bowin, 9. Our kitchen is the most popular room in the house, so it’s definitely “lived in.” It’s roomy enough that we don’t feel like we’re stepping on each other, but it’s cozy, too. So as the kids grow, we won’t outgrow our kitchen. One of my favorite appliances is our wood-burning oven. We enjoy using it to make things like pizza, chicken, bread and roasted vegetables. When it’s fired up, I can make a pizza in 2 minutes, and I made our 17-pound Thanksgiving turkey in an hour! The flavors of the wood and the food combine so well!
COLLEEN’S REMODELING
This decorative stone ball (top) was the inspiration for the kitchen’s color palette. Wood brackets (above) found at a consignment store support the stove’s hood. The separate cleaning area (below) keeps mess and clutter away from the food prep station.
3) Make good use of warm lighting. You want lighting to differ, whether you’re cooking, entertaining or coming home late at night.
PHOTOGRAPHY BY
MARK DERSE DECEMBER / JANUARY 09
tasteofhome.com_21
OPEN HOUSE
special occasion
elegant endings Treat your dinner guests to a decadent and creamy grand finale
1 cup water 4 egg yolks, beaten 1/3 cup lemon juice 2 Tbsp. butter FROSTING:
1-1/2 cups sugar 2 egg whites 1/3 cup water 1/4 tsp. cream of tartar 1 tsp. vanilla extract 3 cups flaked coconut In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
lemon-filled coconut cake PREP: 35 MIN. BAKE: 25 MIN. + COOLING YIELD: 16 SERVINGS
Jackie Bergenheier WICHITA FALLS, TEXAS “Years ago, one of my co-workers brought this cake to a luncheon. It was so delicious that I asked for the recipe, and she shared. I’ve baked it ever since, and it’s always a hit!”
22_tasteofhome.com
DECEMBER / JANUARY 09
1 cup butter, softened 2 cups sugar 3 eggs 2 tsp. vanilla extract 3-1/4 cups all-purpose flour 3-1/4 tsp. baking powder 3/4 tsp. salt 1-1/2 cups milk FILLING:
1 cup sugar 1/4 cup cornstarch
For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
minty ice cream pie PREP: 25 MIN. + FREEZING YIELD: 6-8 SERVINGS
Lorraine Darocha MOUNTAIN CITY, TENNESSEE “Ice cream pies are so versatile; you can use any favorite flavors, toppings and decorations. This cool dessert can be made well in advance and kept on hand for unexpected company.”
1 pkg. (3 oz.) cream cheese, softened 2 Tbsp. sugar 2 cups heavy whipping cream, divided 1/4 cup chopped walnuts 1 chocolate crumb crust (9 in.) 2 pkg. (4-3/4 oz. each) chocolate-covered peppermint candies, divided 1 pint chocolate ice cream or fudge ripple ice cream 1/4 cup hot fudge ice cream topping, warmed 2 Tbsp. confectioners’ sugar 1 tsp. peppermint extract 2 to 3 drops green food coloring, optional
1-1/4 cups plain yogurt 3 cups fresh or frozen cranberries 3/4 cup sugar 1/2 cup plus 2 Tbsp. cold water, divided 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1 tsp. unflavored gelatin 3 Tbsp. half-and-half cream 2 cups cubed angel food cake 1/2 cup whipped topping In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners’ sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving.
cranberry angel parfaits PREP: 50 MIN. + CHILLING YIELD: 4 SERVINGS
Ruth Lee TROY, ONTARIO “This is a light and delicious finale for this season. If you’re concerned about sugar, substitute a granular low-calorie sweetener.”
Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yogurt to strainer; fold edges of cheesecloth over yogurt. Refrigerate for 8 hours or overnight.
Warm an unflavored gelatin mixture only until the gelatin dissolves. If the mixture boils, the gelatin will not set up.
In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 minutes. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside. Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yogurt. Place 2 Tbsp. gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hours. Just before serving, garnish with whipped topping and reserved berries. DECEMBER / JANUARY 09
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SWEET ENDINGS For more mouthwatering delights, visit tasteof home.com/plus
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EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KITCHEN GOT A QUESTION FOR OUR TEST KITCHEN? E-mail it to asktheTK@ tasteofhome.com
Q.
Why do my cakes sink in the middle? They test done, but when they cool, they sink. —Rosie Seifert YORK, PENNSYLVANIA
A.
The most common culprit is, in fact, oven temperature. An oven that isn’t hot enough can cause a cake to rise and then sink. Check the accuracy of your oven temperature with an oven thermometer. Here are a few more potential causes:
Not enough baking time. Use a toothpick to check the cake’s doneness. A toothpick inserted near the center of the cake should come out clean, and the sides of the cake may start pulling away from the pan.
1
Under-mixing or overmixing batter. Set the timer while you cream the butter and sugar. Creaming usually takes 3 to 7 minutes, depending on the quantity of ingredients; creamed batter should appear light and fluffy. When adding dry ingredients, mix at a low speed just until everything is smoothly blended.
2
Too much sugar, liquid or leavening or too little flour. The correct proportion of baking powder to flour is 1 to 1-1/4 teaspoons baking powder to every cup of flour. Remember, check the date of your baking powder; it could be expired!
3
A CUT ABOVE Here’s a special touch for freshly frosted cakes or cupcakes: Press a shaped cookie cutter into the frosting. Using the cookie cutter as a guide, fill the shape with sprinkles, colored sugar or jimmies. Carefully remove the cookie cutter, leaving behind a perfect decoration. —Lee Bremson KANSAS CITY, MISSOURI
COOK SMART
quick fix
simply satisfying On a chilly day, nothing beats hearty soup, tender biscuits and a creamy apple dessert 2 medium carrots, shredded 1 cup meatless spaghetti sauce 1 tsp. Italian seasoning 1 tsp. adobo seasoning 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry Parmesan curls In a Dutch oven, saute the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
very veggie soup PREP: 20 MIN. COOK: 35 MIN. YIELD: 6 SERVINGS (2 QTS.)
Jaime Sargent FARMINGTON, NEW YORK “I created this soup in an effort to make my family’s diet healthier.”
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FAST FOOD Find more great recipes ready in a jiffy at taste ofhome.com/plus
28_tasteofhome.com
1 medium zucchini, chopped 1-1/3 cups chopped fresh mushrooms 1 small onion, chopped 4 garlic cloves, minced 1 tsp. canola oil 1 carton (32 oz.) reduced-sodium chicken broth 2 cans (14-1/2 oz. each) diced tomatoes with basil, oregano and garlic, undrained 1 pkg. (16 oz.) frozen chopped broccoli, thawed DECEMBER / JANUARY 09
Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. In a small bowl, whisk egg and water; brush over biscuits. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
apple dessert sauce PREP/TOTAL TIME: 10 MIN. YIELD: 1-3/4 CUPS
Jacqueline Graves
CUMMING, GEORGIA Bring to a boil. Reduce heat; cover “It’s so easy, even kids can make it!” and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; 3/4 cup chopped peeled tart apple heat through. Garnish each serving 1 Tbsp. water with cheese. 1 cup packed brown sugar 1 cup (8 oz.) sour cream chive & lemon 1/4 tsp. ground cinnamon biscuits Vanilla ice cream PREP/TOTAL TIME: 30 MIN. In a 1-qt. microwave-safe dish, YIELD: 9 BISCUITS combine apple and water. Cover and Jim Gales microwave on high for 1 minute. Stir GLENDALE, WISCONSIN in brown sugar. Cover and cook An unexpected pairing of flavors 1 minute longer.
makes these biscuits delightful.
2 cups all-purpose flour 3 tsp. baking powder 1 tsp. sugar 1 tsp. salt 1/2 cup cold butter 3/4 cup half-and-half cream 1/2 cup minced chives 1-1/2 tsp. grated lemon peel 1 egg 1 Tbsp. water In a large bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Stir in chives and lemon peel. Turn onto a lightly floured surface; knead 8-10 times.
Stir in sour cream and cinnamon. Cover and cook at 50% power for 1-1/2 to 1-3/4 minutes or until brown sugar is melted, stirring once. Stir until blended. Serve warm with ice cream. Editor’s Note: This recipe was tested in a 1,100-watt microwave.
COOK SMART
spice rack
sweet cardamom A little goes a long way with this internationally favored seasoning that adds an exotic touch spiced nuts
HERE’S THE
PREP: 10 MIN. COOK: 10 MIN. + COOLING YIELD: 3-1/2 CUPS
To help retain its freshness, store cardamom in a glass jar in a cool, dry place or in the refrigerator.
Judi Oudekerk
BUFFALO, MINNESOTA
“These seasoned mixed nuts make great hostess gifts; or just tuck some in with a Christmas present. I often add another teaspoon of cardamom, a flavor we enjoy!”
1/4 cup butter, cubed 1/2 cup plus 3 Tbsp. sugar, divided 2 tsp. ground cardamom 1 cup salted cashews 1 cup salted peanuts 1 cup pecan halves In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in a large bowl; set aside. Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool.
tasteofhome
.com FESTIVE SPICE
Find more holiday favorites featuring cardamom at tasteofhome.com /plus
SCOOP DESCRIPTION
Delightfully fragrant, cardamom comes from the seed pods of a plant in the ginger family. TASTE & AROMA
Intense, pungent, sweet flavor.
sweet potato waffles
ETHNIC USES
In India, cardamom is used in curry blends, and in Scandinavian countries, it is commonly added to breads; however, most of the world’s cardamom crop is used in Arabic countries as a flavoring for coffee.
PREP: 20 MIN. COOK: 5 MIN./BATCH YIELD: 10 WAFFLES
Mickey Turner
GRANTS PASS, OREGON
“Cardamom and pecans really make the flavor of these special waffles stand out. I make them when I have leftover sweet potatoes.”
1-1/2 cups all-purpose flour 1 Tbsp. sugar 1-1/2 tsp. baking powder 1 tsp. ground cardamom 1/2 tsp. salt 3 eggs, separated 1 cup (8 oz.) sour cream 1 cup cold mashed sweet potatoes 1/2 cup milk 1/4 cup butter, melted 3/4 cup chopped pecans Maple syrup, optional
HISTORY
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup.
DECEMBER / JANUARY 09
Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. A FEW IDEAS TO GET YOU STARTED
A small amount will add a tempting flavor to coffee cake, Danish pastry, breads and apple pie.
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COOK SMART
menu savers
more for less Warm & hearty classics that are easy on the budget
cranberry-cherry lattice pie PREP: 30 MIN. BAKE: 25 MIN. + COOLING YIELD: 6-8 SERVINGS
J. Tomasi TOLEDO, OHIO “My mom used to make this pie for the holidays when I was a girl.” But at just 91¢ per serving, you can afford to make it all year long.
91¢
1 can (21 oz.) cherry pie filling 1 can (16 oz.) whole-berry cranberry sauce 1/4 cup sugar 3 Tbsp. quick-cooking tapioca 1 tsp. lemon juice 1/4 tsp. ground cinnamon 1 pkg. (15 oz.) refrigerated pie pastry 2 Tbsp. butter
In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
deluxe corn muffins
Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Angela Lively BAXTER, TENNESSEE
PREP: 15 MIN. BAKE: 20 MIN. YIELD: 1 DOZEN (1/2 CUP BUTTER)
These tender, 25¢-per-serving corn muffins are the cream of the crop! The easy homemade honey butter adds a pleasing hint of sweetness.
Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
buttermilk pot roast PREP: 20 MIN. BAKE: 2-1/4 HOURS YIELD: 8 SERVINGS
Anne Powers MUNFORD, ALABAMA “This melt-in-your-mouth roast with flavorful gravy is just $2.01 per serving. I’ve been making it for years. It’s always great for company.”
2 Tbsp. Dijon mustard 1 boneless beef chuck roast (about 3-1/2 lbs.) 4-1/2 tsp. onion soup mix 1/4 tsp. pepper 8 medium potatoes, peeled and halved 8 medium carrots, halved 8 small onions, cut into wedges 1 cup buttermilk
25¢
1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2-1/2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1 egg 1 egg yolk 1-1/4 cups buttermilk 1/3 cup canola oil 3/4 cup whole kernel corn HONEY BUTTER:
In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups threefourths full. Bake at 400° for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.
GREAT EATING FOR LESS! Check out more delicious bargains in this issue*: p. 18 double-cheese macaroni
$1.04 p. 19 creamy chicken noodle bake
$1.18
1/2 cup butter, softened 2 to 3 Tbsp. honey
p. 28 very veggie soup
$1.82 p. 38 holiday brussels sprouts
76¢
$2.01
p. 57 lemon lover’s cookies
8¢
Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
p. 69 curried sweet potato latkes
44¢ *PRICE IS PER SERVING
Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
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PENNY-WISE Visit our budget living forum at tasteofhome.com/ budget to share your best tips for stretching a dollar... and your favorite frugal recipes
MONEY HUNGRY Send your irresistible low-cost dinner ideas and recipes to tasteofhome.com/submit
DECEMBER / JANUARY 09
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COOK SMART
BY JANET & GRETA PODLESKI
eat, shrink & be merry
slimsational snacking No guilt, less fat with these trimmed-down appetizers Traditional artichoke dip is loaded with saturated fat, thanks to gobs of full-fat mayonnaise, sour cream, cream cheese and grated cheeses. We’ve trimmed the fat by more than 50 percent by using reduced-fat (not fat-free!) mayo and light sour cream and adding strongly flavored cheeses (Swiss and Parmesan), which means we can use less of them and still get that delicious, cheesy taste. The secret ingredient that adds beneficial fiber and gives it that important highfat texture is pureed white kidney beans! So don’t be afraid to take a dip…and try our other tasty snacks, too.
the ’choke’s on you PREP: 15 MIN. BAKE: 25 MIN. YIELD: ABOUT 4 CUPS
Our dreamy, creamy baked artichoke dip is loaded with good stuff and still stands up to the taste test. And that’s no ’choke!
“Herb gardeners who work on weekends get thymeand-a-half.”
1 can (15.5 oz) white kidney beans (cannellini), drained and rinsed 1 tbsp freshly squeezed lemon juice 1 can (14 oz) artichoke hearts (not marinated), drained and chopped 1 cup packed shredded light Swiss or Monterey Jack cheese (4 oz) 1/2 cup grated Parmesan cheese
1/3 cup light mayonnaise or Miracle Whip (not fat free) 2 tsp minced garlic 1 tsp Worcestershire sauce 3 to 4 dashes hot pepper sauce 1/4 tsp freshly ground black pepper 4 slices bacon, cooked and crumbled 2 tbsp chopped green onions Preheat oven to 350°. Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well. Spoon artichoke-bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked tortilla chips, pita wedges or multigrain melba toast rounds. PER SERVING (about 1/3 cup): 121 calories, 5.9 g total fat (2.8 g saturated fat), 8 g protein, 10 g carbohydrate, 2.6 g fiber, 14 mg cholesterol, 362 mg sodium.
If a parsley farmer is sued, can they garnish his wages?
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DECEMBER / JANUARY 09
To make rumaki, lay one half-strip of bacon on work surface. Place chicken piece in center of bacon strip and top chicken with water chestnut. Fold over ends of bacon to cover chicken and water chestnut. Secure with toothpick. Make sure toothpick pierces water chestnut, or the water chestnut will fall out (probably when you’re eating it!).
chicken littles PREP: 30 MIN. + MARINATING BAKE: 20 MIN. YIELD: 24 PIECES
These ginger-marinated chicken bites, our version of Japanese rumaki, may be little but their flavor’s huge!
1/4 cup reduced-sodium soy sauce 2 tbsp brown sugar 1 tbsp grated gingerroot 1 tsp grated orange zest 1/4 tsp each ground coriander and curry powder 1 tsp minced garlic 2 large boneless, skinless chicken breasts (about 12 oz) 12 whole water chestnuts (canned) 12 slices bacon, cut in half crosswise 24 round wooden toothpicks
Place rumaki on a wire rack on a baking sheet. (Using a rack prevents the food from soaking in the bacon drippings.) Bake at 400°F for 20 to 25 minutes, until chicken and bacon are cooked through. Serve warm. PER PIECE: 40 calories, 1.8 g total fat (0.6 g saturated fat), 4 g protein, 1 g carbohydrate, 0.3 g fiber, 11 mg cholesterol, 106 mg sodium.
deviled in disguise
(
egg-xactly...
1 tbsp minced fresh dill or 1/2 tsp dried dill weed (fresh is best!) 1/4 tsp each salt, black pepper, and hot pepper sauce Paprika for garnish (optional) Carefully slice cooked eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash well using a fork. Add remaining ingredients and mix well.
Using a small spoon, fill centers of eggs with egg mixture, mounding slightly. Sprinkle filling with paprika, if desired. Cover loosely with plastic We took plain ol’ deviled eggs and transformed them into a heavenly, wrap and refrigerate for at least sinsational treat. They’re eggceptional! 1 hour before serving. PREP: 20 MIN. + CHILLING YIELD: 16 PIECES
8 omega-3 eggs, hard boiled and peeled (see tip) 1/4 cup minced smoked salmon (about 1 oz/28 g) 2 tbsp reduced-fat mayonnaise (not fat free) 1 tbsp freshly squeezed lemon juice 1 tbsp honey mustard
)
For perfect hard-boiled eggs, place the eggs in a single layer in a saucepan, then add cold water to cover eggs by 1 inch. Bring to a boil over high heat. Remove immediately from heat, cover and let stand for 15 minutes. Using a slotted spoon, transfer eggs to a “bath” of ice cold water and let them sit for 5 minutes.
PER EGG: 46 calories, 3 g total fat (1 g saturated fat), 107 mg cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein. JANET & GRETA’S NOTE: If you have a pastry bag with a large tip, you can use it to pipe the filling into the centers of the eggs. The smoked salmon will clog a small tip, so make sure you use a larger one.
POP QUIZINE On what vegetable did an ancient Egyptian place his right hand when taking an oath? a. onion b. cabbage c. celery d. vine-ripe tomato ANSWER: (A) THE ONION’S ROUND SHAPE WAS A SYMBOL OF ETERNITY.
To make marinade, combine soy sauce, brown sugar, gingerroot, orange zest, coriander, curry, and garlic in a small bowl. Set aside. Cut chicken breasts into 24 bitesized pieces. Cut water chestnuts in half. Combine chicken, water chestnuts, and marinade in a shallow glass baking dish (a pie plate would work) or in a large, heavy-duty, resealable plastic bag. Mix well to coat chicken and water chestnuts with marinade. Marinate in refrigerator for at least 1 hour. (You can marinate overnight for even better flavor.)
YOU CAN WATCH JANET AND GRETA’S ENTERTAINING VIDEOS AT TASTEOFHOME.COM/ EATSHRINKANDBE MERRY
BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought Eat Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress! Order for the holidays with a buy 1, get 1 free offer at eatshrinkandbemerry.com or call 1-800/717-9011.
DECEMBER / JANUARY 09
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COOK SMART
kids in the kitchen
it’s OK to play! Seasonal goodies that let you have fun with your food
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.com
OUTSIDE THE LINES Download a new page with a yummy recipe at tasteofhome.com /kids
The weather outside may be frightful in your neck of the woods…but snowman pancakes are so delightful! Our 5-yearold junior chef Jack Stuart and his mom, Heather, spent a chilly morning making the cute breakfast treats, courtesy of reader Phyllis Schmalz. (Jack can’t wait to teach his grandmother how to make them!) And just in time for the holiday season, check out Claudia Temple’s Sand Art Brownie Mix—as much fun to make as it is to give.
banana pancake snowman PREP: 15 MIN. COOK: 5 MIN./BATCH YIELD: 7 SERVINGS
Phyllis Schmalz KANSAS CITY, KANSAS
1 cup complete buttermilk pancake mix 3/4 cup water
1/3 cup mashed ripe banana 14 pretzel sticks 1/2 cup semisweet chocolate chips, raisins and/or dried cranberries 1 tsp. confectioners’ sugar In a small bowl, stir the pancake mix, water and banana just until moistened. Using a 1/4-cup measuring cup, drop batter in three graduated sizes onto a greased hot griddle. Turn when bubbles form on top. Cook until the second side is golden brown. Arrange snowmen on plates. For arms, push pretzels into bodies of snowmen. Add eyes, noses and buttons as desired. Sprinkle with confectioners’ sugar. Nutrition Facts: 1 pancake snowman equals 143 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 296 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
GOT A BUDDING CHEF IN YOUR KITCHEN? Nominate your kid to become one of our TOH Jr. Field Editors. Send photo and story to
[email protected].
sand art brownie mix PREP: 15 MIN. BAKE: 25 MIN. + COOLING YIELD: 16 SERVINGS
Claudia Temple SUTTON, WEST VIRGINIA “I always keep a few jars of this brownie mix on hand to add to gift baskets or use as hostess gifts.”
1 cup plus 2 Tbsp. all-purpose flour 1/2 tsp. salt 2/3 cup packed brown sugar 2/3 cup sugar 1/3 cup baking cocoa 1/2 cup semisweet chocolate chips 1/2 cup vanilla or white chips 1/2 cup chopped pecans ADDITIONAL INGREDIENTS:
3 eggs 2/3 cup canola oil 1 tsp. vanilla extract In a small bowl, combine flour and salt. In a 1-qt. glass container, layer the flour mixture, brown sugar, sugar, cocoa, chips and pecans. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total). To prepare brownies: In a large bowl, whisk the eggs, oil and vanilla. Add brownie mix; stir until blended. Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
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DECEMBER / JANUARY 09
© H.J. Heinz Company, L.P. All Rights Reserved.
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COOK SMART
test kitchen insider
life is a piece of cake! As a field staff manager for our Taste of Home Cooking Schools, Karen Schwarck manages culinary specialists in the western United States. Karen, who lives in Greendale, Wisconsin, has worked as a cakedecorating instructor and even owned a bakery in Florida.
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.com
WANT THE RECIPE? Find Karen’s favorite recipe, Festive White Chocolate Cheesecake (above) at tasteofhome .com/plus
Q: When did you start cooking? A: In third grade. My mom would take my brother and me to the library every week. We’d pick out a kids’ cookbook and choose a recipe to make. That’s when I got the cooking bug. My mom bought me a Tweety Bird cake pan with a pastry bag and tip. Q: What is your favorite aspect of working for Taste of Home Cooking Schools? A: Like Taste of Home, the Cooking Schools are about food and family.
Taste of Home captures that in the pages of the magazine and on the Web site, and our culinary specialists take all that love and bring it to the stage. I get goose bumps every time I go to a show. Q: What’s your favorite TOH recipe? A: I’m a fan of anything with white chocolate, so I love Festive White Chocolate Cheesecake from Mary Alice Graves of Kempton, Indiana.
KAREN’S TIP: When buying white chocolate, choose a finequality brand that contains cocoa butter, which gives it a smooth, creamy texture.
COOK SMART
healthy choices
a new attitude
Making resolutions? Take a different approach to dining this year with choices that taste great and are good for you, too
baked veggie chips PREP: 15 MIN. BAKE: 20 MIN. YIELD: 3-1/2 CUPS
Christine Schenher YPSILANTI, MICHIGAN Colorful, roasted root vegetable slices are a fun, festive snack or side. These perfectly seasoned chips are so tasty they don’t even need dip!
1/2 lb. fresh beets (about 2 medium) 1 medium potato 1 medium sweet potato 1 medium parsnip 2 Tbsp. canola oil 2 Tbsp. grated Parmesan cheese 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. dried oregano Dash pepper Peel vegetables and cut into 1/8-in. slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.
“I find that dividing my snacks into preportioned plastic bags makes them easy to ‘grab and go’ at a moment’s notice.” —Mary Ann Jellison MONROVIA, CALIFORNIA
Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 220 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
LIGHTEN UP Got a good-for-you recipe? We want it! Send healthy, lowfat or low-calorie recipes to tasteofhome.com/submit
DECEMBER / JANUARY 09
tasteofhome.com_37
pork tenderloin with fig-orange glaze PREP: 40 MIN. + CHILLING COOK: 30 MIN. YIELD: 6 SERVINGS
Kathy Pettit LOS ANGELES, CALIFORNIA The sauce for this roast is bursting with fig flavor, character from the seasoning and a subtle citrus flair.
SMALL CHANGES
MAKE A BIG DIFFERENCE!
1-1/2 tsp. garlic powder 3/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. fennel seed, crushed 1/2 tsp. rubbed sage 1/2 tsp. dried thyme 1/8 tsp. cayenne pepper 2 pork tenderloins (3/4 lb. each)
Cook foods in a nonstick skillet so you won’t need additional butter or oil. Use whole-grain pasta instead of regular, brown rice instead of white for healthier dishes.
GLAZE:
2/3 cup reduced-sodium chicken broth 2 Tbsp. brown sugar 1 Tbsp. molasses 1/2 tsp. balsamic vinegar 1/4 tsp. ground cumin 1/8 tsp. kosher salt Dash white pepper Dash ground cinnamon 1/2 cup chopped orange segments 10 dried figs 1/4 cup water 1 Tbsp. olive oil In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours. For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth. In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a
38_tasteofhome.com
Experiment with herb blends and rubs to add flavor to meats, poultry, fish, veggies and salads. rack in a shallow roasting pan lined with foil. Bake at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 10 minutes before slicing. Nutrition Facts: 3 oz. cooked pork equals 233 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 377 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
holiday brussels sprouts PREP/TOTAL TIME: 25 MIN. YIELD: 6 SERVINGS
Jodie Beckman COUNCIL BLUFFS, IOWA Peas and sprouts mixed with crunchy celery and flavorful bacon make an appealing side dish.
1 pkg. (16 oz.) frozen brussels sprouts 1 pkg. (10 oz.) frozen peas 2 medium celery ribs, chopped 2 Tbsp. butter 2 bacon strips, cooked and crumbled 2 Tbsp. minced chives Cook brussels sprouts and peas according to package directions. Meanwhile, in a small skillet, saute celery in butter until crisp-tender. Transfer to a large bowl; add bacon and chives. Drain brussels sprouts and peas; add to celery mixture and stir until blended. Nutrition Facts: 2/3 cup equals 115 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 147 mg sodium, 13 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
enjoy the food you love! If you think “comfort food” and “diet” don’t go together, think again! Our all-new Comfort Food Diet Cookbook offers a commonsense approach to smarter eating. On sale January 6, or order from shoptasteofhome.com
DECEMBER / JANUARY 09
Try low-fat cheeses in your favorite recipes. Choose a thin crust and top your pizza with more veggies. Shake a mixture of white and brown artificial sweeteners and cinnamon over cereal, oatmeal, fruit and sweet potatoes for a sugar-free flavor boost.
CONTEST
HOLIDAY APPETIZERS
bıg SMALL BITES
{
flavor
Planning a holiday gathering? These easy and elegant munchables from our appetizer contest will start your next get-together off deliciously. You’ll find all 12 winning recipes starting on page 41.
[ TO FIND OUT ABOUT ALL OUR CONTESTS, GO TO TASTEOFHOME.COM/CONTESTS ]
CONTEST WINNER
she’s got great taste! THIS PARTY GIRL’S COOKING KEPT US COMING BACK FOR MORE “I would entertain every day of the week if I could!” says reader Marilyn McSween. “I enjoy planning party menus and deciding how I’ll display the food and what special touches I can add.” Marilyn gets some ribbing from her family about how particular she is, but there was no argument when this Mentor, Ohio cook’s Brie Cherry Pastry Cups took the $500 Grand Prize in our “Party-Perfect Appetizers” contest.
“They’re so pretty displayed on tiered serving plates with fresh cherries and whole pecans,” she says of her elegant bites. “And they disappear quickly!” She’s an avid baker, too. “Christmas is my favorite holiday,” says Marilyn, who works for an insurance company. “I take 4 days off to make cookies and candy. I bake over 2,000 cookies (12 varieties) and make 10 pounds of chocolate for family and co-workers.”
30-MINUTE ENTREES
Are you a master of fast-fix meals? Here’s your chance to show us what they’re made of! Send in the best recipes you can make in 30 minutes or less, and you could win $500 for 1st; $300 for 2nd; and $150 for 3rd!
HERE’S WHAT WE’RE LOOKING FOR:
stir-fries, casseroles & skillet dinners omelets and frittatas, kabobs, burgers & sausages pastas & ethnic dishes meat, seafood & vegetarian entrees soups, salads & whatever else you can think of! ENTRY DEADLINE IS
February 15, 2009
MARILYN?S TIP: “When I plan a party, I write down the entire menu— even drinks. Then I can see if there’s too much of one thing and not enough of another.”
Winners will be announced in the Oct/Nov 09 issue.
YOU COULD WIN $500!
Visit tasteofhome.com/ recipecontests today to enter!
THE PERFECT PARTY STARTS HERE! Plan the best get-togethers ever with Appetizers for Every Occasion, a collection of 150 of the best finger foods from Taste of Home. You’ll find photos of every recipe, from cool dips and hot bites to elegant hors d’oeuvres and fancy drinks, so there will be no surprises. Available wherever magazines are sold through February 16.
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DECEMBER / JANUARY 09
brie cherry pastry cups
sesame chicken dip
mini muffuletta
corn cakes with shrimp & guacamole
//
4 tsp. sesame oil 2 garlic cloves, minced
1/2 cup chopped salted peanuts 2 cups chopped fresh baby spinach
4 cups shredded cooked chicken breast
1 jar (10 oz.) sweetand-sour sauce
3 pkg. (8 oz. each) reduced-fat cream cheese
Sesame rice crackers
BRIE CHER RY PAS T RY CUPS
2 Tbsp. soy sauce
//
S ESAME CHICK EN DIP
PREP: 35 MIN. + CHILLING YIELD: 36 SERVINGS (1/4 CUP EACH)
PREP/TOTAL TIME: 30 MIN. YIELD: 3 DOZEN
1 sheet frozen puff pastry, thawed
1/4 cup chopped pecans or walnuts
1/2 cup cherry preserves
2 Tbsp. minced chives
4 oz. Brie or Camembert cheese, cut into 1/2-in. cubes Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 miniature muffin cups coated with cooking spray.
8 green onions, thinly sliced
Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 68 minutes longer or until golden brown. With spoon handle, press squares down again.
In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
Nutrition Facts: 1 appetizer equals 61 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 42 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
//
1/2 cup fresh or frozen corn 1-1/4 cups water, divided 1 cup complete buttermilk pancake mix 2 Tbsp. grated Parmesan cheese 1/8 tsp. hot pepper sauce 2 Tbsp. finely chopped sweet red pepper 1 green onion, chopped 1 Tbsp. minced fresh cilantro
1 medium ripe avocado, peeled and pitted 2 Tbsp. finely chopped onion 1 Tbsp. chopped seeded jalapeno pepper 1 Tbsp. lime juice 1/8 tsp. salt 24 cooked small shrimp, peeled and deveined Small strips green onion and/or fresh cilantro leaves
In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain. In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro. Pour batter by tablespoonfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
MIN I MU FFULETTA
PREP: 30 MIN. COOK: 5 MIN./BATCH YIELD: 2 DOZEN
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COR N CAKES W ITH SHR IMP & GUACAMOLE
tasteofhome.com PREP: 25 MIN. + CHILLING YIELD: 3 DOZEN
1 jar (10 oz.) pimientostuffed olives, drained and chopped 2 cans (4-1/4 oz. each) chopped ripe olives 2 Tbsp. balsamic vinegar 1 Tbsp. red wine vinegar 1 Tbsp. olive oil 3 garlic cloves, minced
6 French rolls, split 1/2 lb. thinly sliced hard salami 1/4 lb. sliced provolone cheese 1/2 lb. thinly sliced cotto salami 1/4 lb. sliced part-skim mozzarella cheese
1 tsp. dried basil 1 tsp. dried oregano In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use). Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into wedges; secure with toothpicks.
In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately. Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
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nacho party slices
crab cakes with red chili mayo
chicken, pear & gorgonzola tarts
olive & roasted pepper bruschetta
2 Tbsp. Thai chili sauce 2 tsp. lemon juice, divided 1/4 cup each finely chopped celery, red onion and sweet red pepper
1 jalapeno pepper, seeded and finely chopped 4 Tbsp. olive oil, divided 1/2 cup soft bread crumbs 1 egg, beaten 1 lb. fresh crabmeat 1/4 cup all-purpose flour
In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 tsp. lemon juice. Set aside. In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 Tbsp. oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce. Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick Editor’s Note: patty. Repeat with remaining mixture. In a large skillet over When cutting medium-high heat, cook patties in remaining oil in hot peppers, disposable batches for 3-4 minutes on each side or until golden gloves are brown. Serve with reserved sauce. recommended. Avoid touching your face.
NACHO PART Y S LICES
1-1/3 cups mayonnaise
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CRAB CAK ES WIT H RED CHILI MAYO
//
PREP: 35 MIN. + CHILLING COOK: 10 MIN./BATCH YIELD: 2 DOZEN (1 CUP SAUCE)
PREP: 25 MIN. BAKE: 70 MIN. + CHILLING YIELD: 24 SERVINGS
1-3/4 cups crushed nacho tortilla chips 1/3 cup butter, melted 3 pkg. (8 oz. each) cream cheese, softened 1/2 cup mayonnaise 1 envelope taco seasoning 2 Tbsp. all-purpose flour 4 eggs, lightly beaten 1-1/2 cups finely chopped cooked chicken breasts
1-1/2 cups (6 oz.) shredded Mexican cheese blend 1/3 cup finely chopped green onions 1 cup (8 oz.) sour cream Whole kernel corn, cubed avocado, chopped tomato and sliced ripe olives Salsa, optional Assorted crackers or additional nacho tortilla chips, optional Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. In a large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend and onions. Pour over crust. Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until center is almost set. Gently spread sour cream over the top; bake 10 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours. Just before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired.
YIELD: 16 APPETIZERS
1/2 cup grated Romano cheese 1/2 cup chopped pitted green olives 1/2 cup chopped roasted sweet red peppers
2 tsp. olive oil 1/2 tsp. dried basil 16 slices French bread baguette (1/2 in. thick), toasted
In a small bowl, combine the first five ingredients. Top each bread slice with 1 Tbsp. olive mixture. Nutrition Facts: 1 appetizer equals 62 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 251 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
CHICKEN , PEAR & GORGON ZOLA TARTS
PREP/TOTAL TIME: 15 MIN.
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OLIVE & ROASTED PEPPER // BR USCHET TA
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PREP: 30 MIN. COOK: 5 MIN. YIELD: 2-1/2 DOZEN
8 bacon strips 1-1/2 tsp. brown sugar 1/4 tsp. ground cinnamon 3/4 cup finely chopped cooked chicken breast 1/3 cup pear nectar 1/4 cup finely chopped dried pears
3 Tbsp. apricot preserves 2 tsp. butter 1/4 tsp. salt 1/4 tsp. pepper 2 pkg. (1.9 oz. each) frozen miniature phyllo tart shells 1/3 cup crumbled Gorgonzola cheese
Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble. In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese. Bake at 350° for 5-7 minutes or until heated through. Serve warm. Nutrition Facts: 1 tart equals 53 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 90 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.
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greek pinwheels
marinated cheese
stuffed baby red potatoes
southwest egg rolls & cool avocado dip
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2 blocks (8 oz. each) white cheddar cheese
3 Tbsp. minced fresh parsley
2 pkg. (8 oz. each) cream cheese, softened
2 Tbsp. minced fresh basil
3/4 cup chopped roasted sweet red peppers
3 garlic cloves, minced
1/2 cup olive oil
1/2 tsp. salt
1/4 cup white wine vinegar
1/2 tsp. pepper
1/4 cup balsamic vinegar
1 Tbsp. sugar
GREEK PIN WHEELS
YIELD: ABOUT 2 LBS.
PREP/TOTAL TIME: 30 MIN. YIELD: 20 APPETIZERS
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MAR IN AT ED CHEESE
PREP: 30 MIN. + MARINATING
Toasted sliced French bread or assorted crackers
3 Tbsp. chopped green onions Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13-in. x 9-in. dish. Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.
1 sheet frozen puff pastry, thawed
1/4 cup crumbled feta cheese
1 Tbsp. beaten egg 3/4 tsp. water
1 Tbsp. finely chopped drained oil-packed sun-dried tomatoes
1/2 cup cream cheese, softened
3 Greek olives, finely chopped
1/3 cup marinated quartered artichoke hearts, drained and finely chopped
1 tsp. Greek seasoning
Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 425° for 9-11 minutes or until puffed and golden brown. Serve warm.
COOK: 5 MIN./BATCH YIELD: 20 EGG ROLLS (1-1/2 CUPS SAUCE)
2-1/2 cups shredded cooked chicken
1 tsp. grated lime peel
1-1/2 cups (6 oz.) shredded Mexican cheese blend
1 pkg. (16 oz.) egg roll wrappers
1/4 tsp. cayenne pepper
2/3 cup frozen corn, thawed
Oil for deep-fat frying
2/3 cup canned black beans, rinsed and drained
1 cup ranch salad dressing
DIP:
5 green onions, chopped
1 medium ripe avocado, peeled and mashed
1/4 cup minced fresh cilantro
1 Tbsp. minced fresh cilantro
1 tsp. salt
1 tsp. grated lime peel
1 tsp. ground cumin In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels. Meanwhile, combine the dip ingredients. Serve with egg rolls.
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DECEMBER / JANUARY 09
STU FFED BABY R ED POTATOES
PREP: 35 MIN.
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SOU THW EST EGG ROLLS & // COOL AVOCADO DIP
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PREP: 45 MIN. COOK: 15 MIN. YIELD: 2 DOZEN
24 small red potatoes (about 2-1/2 lbs.) 1/4 cup butter, cubed 1/2 cup shredded Parmesan cheese, divided
2/3 cup sour cream 1 egg, beaten 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika
1/2 cup crumbled cooked bacon, divided Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.) In a large bowl, mash the potato tops and pulp with butter. Set aside 2 Tbsp. each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°. Nutrition Facts: 1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol, 135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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SEAFOOD KABOBS & ORANGE FLANK STEAK
surf turf PUT THIS LUXURIOUS FOOD PAIRING ON YOUR HOLIDAY MENU… WITHOUT BLOWING YOUR GROCERY BUDGET!
Surf and turf usually brings to mind lobster and porterhouse, white linens and silver in exclusive restaurants or banquet halls, you choosing that outrageously expensive order only after much deliberation and not a small amount of guilt. But this hearty duet doesn’t have to break your bank. As a few of our readers have discovered, with the right choices of seafood and meat, you can enjoy surf and turf without spending a small fortune. Each of these recipes is special—paired up or as a single entree. Enjoy! seafood kabobs
orange flank steak
PREP: 25 MIN. + MARINATING BROIL: 10 MIN. YIELD: 6 SERVINGS
PREP: 10 MIN. + MARINATING BROIL: 10 MIN. YIELD: 4 SERVINGS + STANDING
Michelle Armistead MARLBORO, NEW JERSEY “These grilled kabobs are delicious, easy and fast! Use any firm, fresh fish or shellfish.”
1/4 cup lemon juice 1/4 cup olive oil 3 tsp. snipped fresh dill, divided 1/2 tsp. salt 1/2 tsp. white pepper 1-1/2 lbs. halibut steaks, cut into 1-1/2-in. pieces 18 uncooked large shrimp, peeled and deveined 18 sea scallops 1 each large green, sweet red and yellow peppers, cut into 1-in. pieces
Gloria Bisck DEERWOOD, MINNESOTA “Here’s my favorite steak recipe. Marinating makes this inexpensive cut of meat tender and juicy.”
1/4 cup orange juice 1/4 cup canola oil 2 Tbsp. ketchup 4-1/2 tsp. soy sauce 2 garlic cloves, minced 1 tsp. grated orange peel 1/8 tsp. hot pepper sauce 1 beef flank steak (1 lb.) 1 medium orange, sliced
In a small bowl, combine the lemon juice, oil, 1 tsp. dill, salt and pepper. Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
SOLE WITH SHRIMP SAUCE
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DECEMBER / JANUARY 09
In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; welldone, 170°). Let stand for 10 minutes. Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.
sole with shrimp sauce PREP: 25 MIN. BAKE: 15 MIN. YIELD: 4 SERVINGS
Laura McDowell LAKE VILLA, ILLINOIS “I found this recipe, years ago, when I was first married. I cut down the butter and flour, but it’s just as good as the original.”
1-1/2 lbs. sole fillets 1/4 tsp. each salt, paprika and coarsely ground pepper 3/4 lb. sliced fresh mushrooms SAUCE:
Beef roasts and steaks are often discounted during the holidays. Watch supermarket ad flyers for seasonal specials that can save you $1 or more a pound.
1-1/2 tsp. grated onion 4-1/2 tsp. butter 4 tsp. all-purpose flour 1/4 tsp. each salt, paprika and coarsely ground pepper 3/4 cup fat-free milk 1/4 cup reduced-sodium chicken broth 3/4 lb. cooked medium shrimp, peeled and deveined 4 Tbsp. grated Parmesan cheese, divided 1 tsp. minced fresh parsley 1/4 tsp. dried basil 1/8 tsp. cayenne pepper Place fish in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 Tbsp. cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese. Nutrition Facts: 1 serving equals 338 calories, 9 g fat (4 g saturated fat), 224 mg cholesterol, 741 mg sodium, 9 g carbohydrate, 1 g fiber, 52 g protein. Diabetic Exchanges: 7 very lean meat, 1 vegetable, 1 fat.
mushroom-blue cheese tenderloin PREP: 10 MIN. + MARINATING BAKE: 45 MIN. + STANDING YIELD: 10 SERVINGS (1-1/2 CUPS SAUCE)
Eric Schoen LINCOLN, NEBRASKA “I usually double the mushroomcheese sauce for this delicious dish; it always disappears very fast.”
Local fish and seafood purchased in season tastes best and is your best buy for the money. The trick is to be flexible. Watch for fresh specials at your local market.
1-1/2 cups soy sauce 3/4 cup Worcestershire sauce 1 beef tenderloin (3-1/2 to 4 lbs.) 4 garlic cloves, minced 1 Tbsp. coarsely ground pepper 1 can (10-1/2 oz.) condensed beef broth, undiluted SAUCE:
1/2 cup butter, cubed 1/2 lb. sliced fresh mushrooms 2 garlic cloves, minced 1 cup (4 oz.) crumbled blue cheese 1 Tbsp. Worcestershire sauce 1/4 tsp. caraway seeds 4 green onions, chopped
In a large resealable plastic bag, combine soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; saute until tender. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.
DECEMBER / JANUARY 09
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north pacific chowder PREP: 15 MIN. COOK: 35 MIN. YIELD: 9 SERVINGS (2-1/4 QTS.)
If your seafood market doesn’t have what you’re looking for, ask for a substitute. Many types of fish are interchangeable.
seafood medley PREP: 25 MIN. COOK: 10 MIN. YIELD: 6 SERVINGS
Marilyn Bishop REDBRIDGE, ONTARIO “This creamy dish is the traditional Christmas Eve dinner for my family.”
5 cups water 2 Tbsp. lemon juice 1/2 tsp. salt 2 lbs. fresh or frozen orange roughy fillets, thawed 1 lb. uncooked medium shrimp, peeled and deveined 1/2 lb. bay scallops 2 Tbsp. butter 3 Tbsp. all-purpose flour 1 tsp. chicken bouillon granules 1 tsp. Dijon mustard Dash pepper 1 cup heavy whipping cream 1 cup (4 oz.) shredded Gruyere or Swiss cheese Hot cooked pasta In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid. In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
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Pam Woolgar
QUALICUM BEACH, BRITISH COLUMBIA
“This is so yummy and so fresh!” Tender vegetables and tarragon add good flavor to this savory fish soup.
8 bacon strips 1 small onion, chopped 1 celery rib, chopped 1 carton (32 oz.) chicken broth 4 medium red potatoes, cubed 2 Tbsp. all-purpose flour 1 pint half-and-half cream 1 lb. halibut fillets, cubed 1 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon 1/2 tsp. salt 1/4 tsp. pepper Tarragon sprigs, optional
In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and reserved bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.
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SPECIAL
HOLIDAY BAKING SECTION
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sugar
ı SP CE SEVEN WONDERFULLY NICE COOKIES TO MAKE WITH YOUR KIDS
Baking cookies…making memories! Holiday baking is a treasured tradition for many Taste of Home families, including the readers who share favorite Christmas cookie recipes here. Why not enlist help from the kids to roll, cut and decorate, as TOH food stylist manager Sarah Thompson did with daughter Olivia (below)? Or, plan a baking day with friends. Laughter and lively conversation plus special treats = festive fun!
sugar doves PREP: 30 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: 7-1/2 DOZEN
Peggy Preston FENTON, IOWA “I enjoy baking these beautiful cookies, and I love to spend a cold evening decorating them.”
1 cup butter, softened 2 cups sugar 2 eggs 2 Tbsp. milk 2 tsp. vanilla extract 4-1/4 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt FROSTING:
1/2 cup shortening 3-3/4 cups confectioners’ sugar 2 Tbsp. milk 1 tsp. almond extract 1/2 tsp. vanilla extract 1 to 2 Tbsp. water 4-1/2 cups sliced almonds 3-1/2 cups finely chopped walnuts Miniature semisweet chocolate chips
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In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. bird-shaped cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool. For frosting, in a small bowl, combine the shortening, confectioners’ sugar, milk, extracts and enough water to achieve spreading consistency. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes.
DECEMBER / JANUARY 09
For success with cutout cookies, roll only a portion of the dough at a time and cut as many cookies from that dough as possible. (Re-rolling the dough makes the cookies tougher.) Keep the remaining dough in the refrigerator so it doesn’t dry out.
peanut butter cup cookies PREP: 20 MIN. + CHILLING BAKE: 15 MIN./BATCH YIELD: ABOUT 3 DOZEN
Mary Hepperle TORONTO, ONTARIO “Once I baked the first batch of these ‘out of this world’ cookies for my family and friends, everyone was asking for the recipe!”
1 cup butter, softened 1/2 cup creamy peanut butter 3/4 cup packed brown sugar 1/2 cup sugar 1 egg 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1 pkg. (13 oz.) miniature peanut butter cups
java cream drops PREP: 35 MIN. BAKE: 10 MIN./BATCH YIELD: 5 DOZEN
1/4 cup baking cocoa 1/2 cup chopped walnuts, toasted 1/2 cup miniature semisweet chocolate chips
Maria Regakis
In a small bowl, combine coffee granules and cream; set aside. In a large bowl, “My co-workers love coffee. So, whenever cream the butter, sugar and brown sugar I see coffee-flavored recipes, I know until light and fluffy. Beat in the egg, they’ll be gobbled up at the office.” vanilla and reserved coffee mixture. 2 Tbsp. instant coffee granules Combine 2-1/4 cups flour, baking soda 1 Tbsp. half-and-half cream and salt; gradually add to creamed mixture and mix well. 1 cup butter, softened Divide dough in half. To one portion, 2/3 cup sugar add the cocoa and walnuts and remain2/3 cup packed brown sugar ing cream. Stir chocolate chips into 1 egg remaining dough. 1 tsp. vanilla extract To form cookies, place 1 tsp. of each 2-1/2 cups all-purpose flour, divided dough on an ungreased baking sheet; 1 tsp. baking soda lightly press doughs together. Repeat 1/4 tsp. salt with remaining doughs. Bake at 375° for 8-10 minutes. Cool for 1 minute before removing from pans to wire racks. SOMERVILLE, MASSACHUSETTS
DRIZZLE:
1 cup (6 oz.) semisweet chocolate chips 1 Tbsp. creamy peanut butter 1 tsp. shortening In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Use rimless baking sheets for the best results in cookie baking. Choose shiny, heavy-gauge baking sheets rather than dark baking sheets, which may cause cookie bottoms to become too brown.
DECEMBER / JANUARY 09
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Season’s Treatings
1NW]VL\PMXMZNMK\WZVIUMV\\WKMTMJZI\M\PMQZ ½Z[\aMIZWN±PMTXQVO²UM_Q\P\PMKWWSQM[
© 2008 Hallmark Licensing, Inc.
WHAT WILL YOU KEEPSAKE THIS YEAR?
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle. Roll dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 7-9 minutes or until lightly browned. Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246° (firmball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
florentine cookie bars PREP: 1 HOUR + CHILLING BAKE: 20 MIN. + CHILLING YIELD: 8 DOZEN
Carole Sepstead GRAFTON, WISCONSIN Celebrate the season with these rich, chewy and colorful holiday bars. Get the whole family involved in decorating them.
1 cup butter, softened 2/3 cup sugar 1 egg 3 cups all-purpose flour
Celebrate the big and small moments with more than 300 new Keepsake Ornaments.
Bringing Home the Tree
© Disney
Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight. Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Father Christmas
FILLING:
2 cups sugar 1-1/4 cups heavy whipping cream 3/4 cup butter, cubed 2/3 cup honey 4 cups sliced almonds 1-1/2 cups red and/or green candied cherries 3/4 cup dried currants
Try cutting bar cookies with a dough scraper instead of a knife. The scraper cuts cleanly.
Decking the Dog
GARNISH:
1-1/4 lbs. white candy coating
COOKIES GALORE!
Fill your holiday tray with scrumptious sweet treats from the all-new Best-Loved Cookies & Bars cookbook. This 144-page softcover edition is jam-packed with 265 reader recipes—most with big, color photos. There are dozens of helpful hints and tips, too! Look for Best-Loved Cookies & Bars wherever magazines and books are sold, or order from ShopTasteofHome.com.
DECEMBER / JANUARY 09
Drop by your Hallmark Gold Crown store or see the ornaments come to life at Hallmark.com/Keepsakes.
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mocha nut balls PREP: 20 MIN. BAKE: 15 MIN./BATCH YIELD: 4-1/2 DOZEN
Janet Sullivan BUFFALO, NEW YORK “I always double this recipe because the cookies are so addictive. They are easy to make, too.”
1 cup butter, softened 1/2 cup sugar 2 tsp. vanilla extract 1-3/4 cups all-purpose flour 1/3 cup baking cocoa 1 Tbsp. instant coffee granules 1 cup finely chopped pecans or walnuts Confectioners’ sugar
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners’ sugar.
spiced christmas cookies PREP: 45 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: 7-1/2 DOZEN
Tanya Juhasz NEWBERRY, FLORIDA “Brought to America from Germany in 1846, this delicious recipe has been passed down through six generations!”
2 cups molasses 1 cup butter, melted 1 cup (8 oz.) sour cream 1 Tbsp. lemon juice 8 cups all-purpose flour 1 cup packed brown sugar 3 tsp. each ground cinnamon, nutmeg and cloves 2-1/4 tsp. baking soda 1 tsp. grated lemon peel 3/4 tsp. salt 3 cups chopped walnuts 1-2/3 cups raisins 1/4 cup chopped candied lemon peel 1/4 cup chopped candied orange peel FROSTING: 4-1/2 cups confectioners’ sugar 1 cup heavy whipping cream 2 Tbsp. lemon juice GARNISH:
2 cups red and/or green candied cherries, cut as desired In a large bowl, beat molasses, butter, sour cream and lemon juice until well blended. Combine flour, brown sugar, spices, baking soda, lemon peel and salt. Gradually add to butter mixture; mix well. Stir in walnuts, raisins and candied peels. Cover; refrigerate for 30 minutes or until easy to handle.
To ensure that all your cookies are the same size for even baking, use a 1-inch cookie scoop.
Divide dough into four portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Beat frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container.
To freeze drop cookie dough, drop the dough in amounts recipe calls for onto a baking sheet and freeze until solid. Once frozen, place the cookies into a resealable plastic bag. When ready to bake, let thaw on a baking sheet for 30 minutes before baking.
lemon lover’s cookies
OPTIONAL GARNISH:
Additional grated lemon peel
PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING YIELD: 3 DOZEN
Virginia Dillard WHITMIRE, SOUTH CAROLINA “These light cookies will melt in your mouth—just the right sweet with a cup of coffee or tea.”
3/4 cup butter, softened 3 Tbsp. sugar 2 tsp. lemon juice 1-1/4 cups all-purpose flour 1/2 cup cornstarch 1 tsp. grated lemon peel
In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well. Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.
LEMON FROSTING:
1/4 cup butter, softened 1 cup confectioners’ sugar 2 tsp. lemon juice 1 tsp. grated lemon peel
what a cute cookie! Okay, where did you get all those great ideas? We were flooded with entries for our Cute Cookies contest, and our panel of judges spent many hours deliberating over the photos you sent in. We were blown away by your imaginative decorating! We were also impressed by the number of submissions that featured groups of cookies, so while “cookie groups” wasn’t an original category, we added it. Here are the first-place creations—they’re really works of art! You can see our second- and third-place winners at taste ofhome.com/plus.
CATEGORY:
CATEGORY:
CATEGORY:
CATEGORY:
COOKIE GROUPS
CUTOUTS & SHAPES
3-DIMENSIONAL
REFRIGERATOR COOKIES
farm friends Sandy Barrette BELGIUM, WISCONSIN Sandy used a simple plastic sandwich bag to pipe on icing details. “I added heart sprinkles to make them more playful.”
elephant walk Alyssa Wilson TUCSON, ARIZONA Alyssa created these Bollywood-inspired elephants using fondant, butter cream icing and gold luster powder.
snowflake Dawn Koehler APPLETON, WISCONSIN Dawn’s intricate snowflake is decorated with royal icing, edible white pearls, and white nonpareils.
DECEMBER / JANUARY 09
koala bears Doris Haugland CRYSTAL LAKE, IOWA Doris crafted these adorable koalas out of simple cookie dough, M&M’s and chocolate chunks.
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chocolate-dipped beverage spoons PREP: 45 MIN. + CHILLING YIELD: 2 DOZEN
Marcy Boswell MENIFEE, CALIFORNIA These make a delightful gift when tied with colorful ribbon and displayed in a holiday mug. To set the chocolate quickly, chill dipped spoons in the freezer.
1 cup milk chocolate chips, divided 24 metal or plastic spoons 1 cup vanilla or white chips, divided Coarse sugar or chocolate sprinkles, optional In a microwave-safe bowl, melt 3/4 cup milk chocolate chips; stir until smooth. Dip half of the spoons into chocolate, tapping spoon handles on the edge of the bowl to remove excess chocolate. Place on a waxed paper-lined baking sheet. Chill for 5 minutes or until set. Repeat with 3/4 cup vanilla chips and the remaining spoons.
gifts in good taste
Nothing spreads holiday cheer faster than something delicious from the kitchen
Melt the remaining milk chocolate chips; stir until smooth. Pipe or drizzle over vanilladipped spoons. Decorate with coarse sugar if desired. Repeat with remaining vanilla chips and chocolate-dipped spoons. Chill for 5 minutes or until set. TIP: Buy old spoons at a thrift shop or antiques store to add an inexpensive “pop” of style to this tasty gift idea.
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.com
KITCHENCRAFTED Find more delicious gifts to make at tasteofhome.com /plus
PRESENTS
AMERICA’S
BEST LOVED RECIPE CONTEST YOU
CA
WIN N $25,0 00
Our Biggest Recipe Contest Ever! Do you have a favorite recipe that family and friends ask for over and over? Send it our way and enter for your chance to win!
So many ways to win!
fruitcake loaves PREP: 25 MIN. BAKE: 1 HOUR + COOLING YIELD: 2 LOAVES (12 SLICES EACH)
JoAnn Huhn CLEVELAND, WISCONSIN “I got this recipe from my husband’s aunt. Everyone likes it—even I do, and I was never crazy about fruitcake before.”
2 pkg. (8 oz. each) pitted dates, chopped 1 lb. chopped candied pineapple 1 lb. red candied cherries 1/2 lb. walnut halves 1/2 lb. Brazil nuts 1 cup all-purpose flour 1 cup sugar 2 tsp. baking powder Dash salt 4 eggs, separated 1 tsp. vanilla extract In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two wellgreased and floured 8-in. x 4-in. loaf pans. Bake at 300° for 1 to 1-1/2 hours or until a
toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices.
Enter in any of 4 categories with as many recipes as you want: CLASSIC Tried and true family favorites
LIGHT Lower in fat and calories
spiced chai mix
TIME-SAVER Require less effort to make, less time to cook
SERVES 2 Scaled down to make the perfect amount for two
PREP/TOTAL TIME: 15 MIN. YIELD: ABOUT 5 CUPS MIX (26 SERVINGS)
Dee Falk
STROMSBURG, NEBRASKA
“ This recipe from my sister-in-law tastes great with a cozy blanket and a good book!”
3 cups nonfat dry milk powder 1-1/2 cups sugar 1 cup unsweetened instant tea 3/4 cup vanilla powdered nondairy creamer 1-1/2 tsp. ground ginger 1-1/2 tsp. ground cinnamon 1/2 tsp. ground cardamom 1/2 tsp. ground cloves OPTIONAL GARNISH:
Whipped cream In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool dry place for up to 6 months. To prepare 1 serving: Dissolve 3 tbsp. of mix in 3/4 cup boiling water; stir well. Dollop with whipped cream if desired.
One grand-prize winner will receive $25,000! One finalist from each category will be selected to win a trip to the Taste of Home headquarters, including a collection of Taste of Home cookbooks and $500 cash.
Enter now at TasteofHome.com/bestloved FINALIST PRIZING COURTESY OF LA MACCHIA TRAVEL 877-444-4547
New this fall!
Featuring a variety of recipes prepared four ways: CLASSIC, LIGHT, TIMESAVER and SERVES 2. 429 new recipies and 450 new photos, 1,395 recipes total, complete with prep/ cook times, how-to’s and more!
ENTER YOUR RECIPE NOW FOR THE CHANCE TO BE FEATURED IN THE 3RD EDITION!
Nutrition Facts: 1 serving equals 114 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.
DECEMBER / JANUARY 09
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Enter by mail to: Taste of Home America’s Best-Loved Recipes Contest, 5400 S. 60th St, Greendale, WI 53129. For complete details and contest rules, visit TasteofHome.com/BestLoved. Entries must be received by midnight CST March 1, 2009. No purchase necessary to enter or win. Contest opens July 21, 2008. Must be a U.S. resident 18 or older to enter.
taste<
Create a sweet winter fantasyland with tips and tricks from the undisputed king & queen of cupcakes
tasteofhome
.com
EASY CUPCAKE TREE To create your own inexpensive cupcake tree, like the one on our cover, go to tasteofhome.com /plus
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Here at Taste of Home, the sight of abundant baked goods is commonplace. Recently, however, we watched simple cupcakes transform into a winter wonderland, the likes of which we’ve never seen. Best-selling authors of the book Hello, Cupcake!, Karen Tack & Alan Richardson, spent a few days with us creating four one-of-a-kind beauties that you can make at home—no special tools or talents required. Just bake your favorite cupcakes, have your favorite vanilla icing on hand and HAVE FUN! FOR SNOWMEN, YOU WILL NEED:
FOR SNOWFLAKES, YOU WILL NEED:
Coarse sugar Chocolate wafers Semisweet chocolate chips and miniature semisweet chocolate chips Orange candy slices Additional vanilla frosting Blue food coloring, pearl dragees, blue jumbo sprinkles and edible glitter, optional
Clear decorator sugar Pencil, paper, scissors and waxed paper White candy coating Blue decorator sugar and edible glitter
TO MAKE SNOWFLAKES: TO MAKE SNOWMEN:
GET THE BOOK! Stop by shoptaste ofhome.com to order the book Hello, Cupcake!, filled with more simple, fun and eye-catching designs
Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, use a serrated knife to cut two narrow strips from opposite sides of each chocolate wafer (above right). Large center piece will form crown of hat; one strip will form the brim. Add chips and mini chips to form eyes and mouth. Cut a small piece of
orange slice to form the nose. Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional vanilla frosting. Color frosting if desired; add a decorative hat ribbon, dragees and sprinkles as desired. Sprinkle cupcakes with glitter if desired.
Place decorator sugar in a shallow bowl; roll top edge of each cupcake in sugar to form a decorative rim. Set aside. With a pencil and paper, draw assorted snowflake designs. Melt candy coating in a microwave-safe bowl; stir until smooth. Add candy coating to a small resealable plastic bag; cut a small hole in the corner. Place waxed paper over the drawings and pipe candy coating over designs. Sprin-
kle with blue sugar and edible glitter (above). Refrigerate until set. Gently lift candy flakes from waxed paper; arrange on cupcakes. Sprinkle with additional edible glitter.
DECEMBER / JANUARY 09
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FOR STARS, YOU WILL NEED: Clear decorating sugar Miniature silver dragees, optional Blue, clear and/or white hard candies Additional vanilla frosting Blue decorator sugar
KAREN’S TIP:
Frost cupcakes and then roll them in sugar one at a time. The sugar will adhere better to freshly iced cupcakes.
TO MAKE STARS:
FOR POINSETTIAS, YOU WILL NEED: Clear decorator sugar Winterfresh chewing gum Additional vanilla frosting Yellow candy-coated sunflower kernels
Arrange leaves in a random circular pattern on Place decorator sugar in a top of each cupcake, workshallow bowl; roll top edge ing from the outer leaves of cupcake in sugar to form in. Press outer leaves into a decorative rim. Set aside. top of cupcake; secure with Using clean kitchen scis- additional frosting as sors or a small sharp knife, needed. Continue adding cut gum into leaf shapes of leaves and securing with frosting to form a poinsetvarious sizes. Pinch the tia. Gently press sunflower base end of each leaf, kernels into the center. forming a curved leaf shape (above). Add frosting to a small resealable plastic bag; cut a small hole in the corner.
TO MAKE POINSETTIAS:
Place decorator sugar in a small shallow bowl; stir in miniature dragees if desired. (Dragees are not edible and are for decorative use only.) Roll top edge of each cupcake in sugar to form a decorative rim. Set aside. Crush candies in desired color to yield about 1 cup. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan, spreading candy to about 1/4-in. thickness. Bake at 350° for 3-5 minutes or until melted. Meanwhile, coat 6-8 star-shaped cookie cutters with cooking spray. Remove pan from the oven; press prepared cutters into melted candy (below right). Cool. Remove cutters just before candy is set. (Reheat scraps in the oven if desired.) Add frosting to a small resealable plastic bag; cut a small hole in the corner. Pipe frosting around edges of stars; top with decorator sugars and miniature dragees as desired. Press stars onto top of cupcakes; secure with additional frosting if needed.
On your mark, get set, CUPCAKE! How do you cupcake? Inspired by this festive feature, TOH will announce a Creative Cupcakes Contest next issue. The focus is on the appearance of your fun or fancy cupcake, not the recipe—although we do want to know what you used to decorate it. Watch for details—including big cash prizes you can win—in Taste of Home for February/March!
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CUPCAKE CACHE For behind-the-scene photos of Karen and Alan at TOH, more of their tricks and tips, plus recipes for cupcakes to make at home, go to tasteofhome.com /plus
CLOSETO
O
H ME
C E L E B R AT I N G T H E P EO P L E A R O U N D T H E TA S T E O F H O M E TA B L E
TEXAS ROUNDUP! For 5 years, field editor Joan Hallford has hosted a lunch and recipe swap for her Texas on-line friends. Read about their recent get-together on Joan’s blog (screen name “marinemom”) at tasteofhome.com/ joanhallford.
SIGN IN, PLEASE My grandmother started a tradition in our family: an autograph tablecloth. She’d put out a solid-color tablecloth for guests to sign and date or add a special note. Children traced their hands. Later, my grandma would embroider the signatures. When the tablecloth was filled, she’d put out a new one, but the old ones came out often to remind her of dinners shared with family and friends. I used this idea at my wedding. Instead of a guest book, I had guests sign an ivory tablecloth that I later embroidered in my wedding colors.
—Jennifer Barnhart CHAMPAIGN, ILLINOIS
CLOSE TO
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my mom’s best recipes
from scratch… with love
HER MOM’S GOOD COOKING WAS THE REWARD AFTER A HARD DAY’S WORK
i
grew up in a hardworking farm family with big appetites. When the six of us gathered at the table, we always said grace. Other than that, we didn’t talk much…unless we asked someone to pass the chicken. There were never leftovers, so our only concern was whether or not Mom made enough for seconds! And we all wanted seconds of her wonderful meals. My mom, Edna Hoffman of Hebron, Indiana, was raised on a farm, too. I don’t think she ever used a boxed cake mix or a frozen dinner. She cooked from scratch. And she’s never been afraid to try something new. Her meals weren’t extravagant, but boy, were they
good! Hard work, especially at harvesttime, made Mom’s cooking taste even better. While my two brothers helped our dad, Marty, with farm work, my sister and I helped Mom with canning, freezing and tending our huge garden. We both learned from Mom in the kitchen, but I picked up many of my skills in 4-H and at school. Now I cook for my husband, Steve. We have two grown daughters, Jamie and Kellie. Mom’s been a Taste of Home field editor since the premiere issue. Many of her recipes have been showcased in the magazine, as well as this favorite meal of mine (at right). I hope you’ll give it a try!
By Joann Jensen (with mom Edna Hoffman) LOWELL, INDIANA
RECALL YOUR MOM’S BEST?
Send at least four recipes and background information to
[email protected] If we feature your mom’s meal, you’ll earn $75
roast chicken with oyster stuffing
chocolate ring cake
cherry gelatin salad
potato vegetable medley
3 squares (1 oz. each) unsweetened chocolate, chopped 1/2 cup boiling water 1 cup shortening 1-3/4 cups sugar 4 eggs 2 tsp. vanilla extract 2-1/4 cups all-purpose flour 1-1/2 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder
YIELD: 12 SERVINGS 1 cup buttermilk 1-1/2 cups black walnuts FROSTING:
6 Tbsp. butter, cubed 1/3 cup milk 1/3 cup sugar 2 squares (1 oz. each) unsweetened chocolate, chopped 1 Tbsp. light corn syrup 1/4 tsp. salt 1 tsp. vanilla extract
ROAS T CHICK EN W IT H // OYS T ER S T UF FING
CHOCOLAT E RING CAK E
//
PREP: 30 MIN. + COOLING BAKE: 40 MIN. + COOLING
6 small red potatoes, quartered
1-1/4 tsp. seasoned salt, divided
16 baby carrots, halved lengthwise
2 medium zucchini, chopped
1 small onion, cut into wedges
2 Tbsp. minced fresh parsley
1/2 cup chicken broth In a 2-qt. baking dish coated with cooking spray, combine the potatoes, carrots, onion, broth and 1 tsp. seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley. Nutrition Facts: 3/4 cup equals 59 calories, trace fat (trace saturated fat), trace cholesterol, 424 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
1/4 cup butter, cubed
3 cups cubed bread, lightly toasted
1 celery rib, chopped
1 roasting chicken (6 lbs.)
1 small onion, chopped
1/4 cup butter, melted
2 Tbsp. minced fresh parsley
1 to 2 tsp. paprika
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover chicken and let stand for 10 minutes before removing stuffing and carving chicken. Skim fat and thicken pan juices if desired.
tasteofhome.com CHERRY GELATIN SALAD
YIELD: 6 SERVINGS
1/2 tsp. Italian seasoning
Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a roasting pan; tie drumsticks together. Combine melted butter and paprika; brush over chicken.
//
POTATO VEGETABLE MEDLEY
//
BAKE: 40 MIN.
1 can (8 oz.) whole oysters
Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, melt butter. Add celery and onion; saute until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and chocolate mixture. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 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 frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers. tasteofhome.com
PREP: 10 MIN.
PREP: 35 MIN. BAKE: 2 HOURS + STANDING YIELD: 6 SERVINGS (4 CUPS STUFFING)
PREP: 15 MIN. + CHILLING
1 can (15 oz.) pitted dark sweet cherries 1 pkg. (3 oz.) cherry gelatin 1 Tbsp. lemon juice
YIELD: 6 SERVINGS
2 medium bananas, sliced 1/4 cup chopped pecans Additional sliced banana and chopped pecans, optional
Drain cherries, reserving liquid in a 1-cup measuring cup; add enough water to measure 1 cup. In a small saucepan, bring mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in lemon juice. Cover and refrigerate until syrupy, about 40 minutes. Fold in the bananas, pecans and cherries. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Garnish with additional banana and pecans if desired. Nutrition Facts: 1/2 cup equals 169 calories, 4 g fat (trace saturated fat), 0 cholesterol, 35 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
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great getaways pack your bags! take a trip inspired by your favorite food magazine!
save $50.00 per person when you book within
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NEW!
Flavor of Maine Sample mouthwatering Taste of Home recipes made with the freshest local ingredients. Marvel at Acadia National Park, where mountains, islands and the sea come together in a spectacular visual feast! Three departures, June and September 2009
Culinary Cruise Enjoy an exclusive Taste of Home cooking demonstration in the ship’s state-of-the-art Culinary Arts Center. Savor delicious receptions and shore excursions, including a private lobster lunch! One departure, August 29-Sept. 5, 2009
NEW!
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Visit Greendale, Wisconsin, picturesque home of the world’s #1 food magazine. Enjoy a Taste of Home cooking demonstration and savor a “taste tour” of Milwaukee’s charming and historic German and Italian neighborhoods. Three departures, August and September 2009
For complete tour itineraries and to reserve your place, call or visit us on-line today!
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field editor favorites
PERSONAL: Rachel lives in the Washington, D.C. area with husband Jamie; son Jacob, 1; and dog “Chloe.” Rachel is a journalist. Jamie is an Army officer.
PASSIONS:
Rachel Garcia Arlington, Virginia
ON THE MOVE Moving around the U.S. with the Army has shaped the way this field editor cooks for her family
Traveling, hiking, gardening, getting to know new communities and neighbors. “I am inspired by the fabulous, strong military families we’ve met.”
How has moving influenced your cooking? When I was growing up, my mother cooked traditional Jewish food. Now, I learn new cooking styles wherever we live— Georgia, Colorado, Hawaii, Louisiana and Virginia. The most novel food was in Hawaii, influenced by Asian culture and abundant fresh produce.
Does food help you make new friends? In the military community, food is really integrated into life. Potlucks and teas are opportunities to get to know people. The stories you hear over meals and the variety of food shared are incredible. At neighborhood luaus in Hawaii, we made many friends we still keep in touch with.
What’s special about the recipes you’re sharing? They’ve all gotten great feedback from friends and family. I’ve tweaked them and made them time and time again.
What do you most enjoy about cooking? It’s very relaxing to create different meals and put a new spin on old favorites. I love to bake cookies and breads, too.
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biscuit-y bell pepper muffins
brown sugar glazed salmon
curried sweet potato latkes
cinnamon peach kuchen
DECEMBER / JANUARY 09
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1 Tbsp. brown sugar
1 Tbsp. soy sauce
2 tsp. butter
1/2 to 3/4 tsp. salt
1 tsp. honey
1/4 tsp. pepper
1 Tbsp. olive oil
1 salmon fillet (2-1/2 lbs.)
BISCU IT-Y BELL PEPPER MU F FINS
//
BROWN S U GAR GLAZED SALMON
//
PREP: 15 MIN. BAKE: 20 MIN. YIELD: 8 SERVINGS
1/2 cup butter, cubed 1/3 cup finely chopped green onions
1 Tbsp. Dijon mustard In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes. Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
PREP: 15 MIN. BAKE: 20 MIN. YIELD: 10 MUFFINS
1-1/2 cups all-purpose flour 2 Tbsp. sugar
1/3 cup finely chopped sweet red pepper
1-1/2 tsp. baking powder
1/4 cup finely chopped sweet yellow pepper
1/2 tsp. dried basil
2 eggs
1/4 tsp. baking soda
2/3 cup sour cream
1/4 tsp. dried tarragon
3/4 tsp. salt
In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes. In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Serve warm.
//
CUR R IED SW EET POTATO LATKES
PREP: 25 MIN. BAKE: 45 MIN. + COOLING YIELD: 10 SERVINGS
tasteofhome.com
PREP: 20 MIN. COOK: 10 MIN./BATCH YIELD: 24 LATKES
//
CINNAMON PEACH KUCHEN
tasteofhome.com
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. cayenne pepper
2 Tbsp. sugar
1 tsp. ground cinnamon
2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. salt
2 egg yolks, beaten
2 tsp. curry powder
2 eggs, lightly beaten
1/4 tsp. baking powder
1 cup heavy whipping cream
1 tsp. baking powder
1/2 cup milk
1 tsp. brown sugar
4 cups grated peeled sweet potatoes
1/2 cup cold butter
1 tsp. ground cumin
2 cans (15-1/4 oz. each) peach halves, drained and patted dry
3/4 tsp. salt
In a small bowl, combine the flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches. Bake at 350° for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until the top is set. Cool on a wire rack. Refrigerate leftovers.
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Oil for frying
In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat. Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.
tasteofhome.com
TASTE OF HOME
FIELD EDITORS
around the corner Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada shares recipes, cooking tips and story ideas with our staff. Take a look...maybe one of them lives in your neighborhood! ALABAMA Mary Dixson, Decatur Lisa Francis, Elba Mary Alice Brackin, Florence Peggy Key, Grant Charlotte McDaniel, Jacksonville Lisa Allen, Joppa Laura Tessier, Madison Gloria Lowther, Mobile Roxana Quarles, Ralph Noble Yeager, Tuscaloosa
ALASKA Cindi Paulson, Anchorage Waunita Ann Roggenbuck, Anchorage Carol Ross, Anchorage Anna Free, Fairbanks Marg Austin, North Pole
ARIZONA Sue Ross, Casa Grande Lynne Beykirch, Green Valley Diane Thompson, Nutrioso Nicole Clayton, Prescott Ann Perry, Sierra Vista Edna Coburn, Tucson Linda Lambert, Wittmann
ARKANSAS Carolyn Kyzer, Alexander Linda Emery, Bearden Iola Egle, Bella Vista Nicki Evans, Conway Eva Hickman, Crossett Frances Owens, El Dorado Bettie Hartman, Fayetteville Jacqueline Wilson, Gravette Renee Gee, Hamburg Donna Long, Searcy Awynne Thurstenson, Siloam Springs Judith Gordon, Texarkana Glenda Adams, Vanndale
CALIFORNIA Peggy Louise Pruneau, Auberry Susan Edwards, El Dorado Lisa Bacon, Fontana Keri Scofield Lawson, Fullerton Tina Fox, Lake Arrowhead Shirley Goehring, Lodi Alcy Thorne, Los Molinos Laurie Mace, Los Osos Linda Svercauski, Murietta Marina Castle, North Hollywood H. Ross Njaa, Salinas Ken Churches, San Andreas Sandra Vanthoff, San Diego Annette Traverso, San Rafael Tiffany Mitchell, Susanville Mary Jane Cantrell, Turlock Billie Moss, Walnut Creek
COLORADO Rally Van Ostrand, Aurora Janet Lebar, Centennial Nancy Schmidt, Center
Shelly Korell, Eaton Ruth Fury, Dove Creek Audrey Benson, Flagler Cheri Eby, Gunnison Phyllis Herlocker, Highlands Ranch Crystal Jo Bruns, Iliff Jo Ann Honey, Longmont Christine Halandras, Meeker Judith Miller, Parker Trina Benson, Stratton Naomi Giddis, Two Buttes Lucy Meyring, Walden Betty Sitzman, Wray
Janis Garrett, Macon Carolyn Griffin, Macon Pat McLendon, Roswell Laura Dierking, St. Marys Tina Gay, Statham Sharon Aweau, Kapolei Shirley Watanabe, Kula
Alma Dinsmore, Lebanon Norene Wright, Manilla Harriet Stichter, Milford Joan Truax, Pittsboro Karen Owen, Rising Sun Bernadine Stine, Roanoke Cynthia Kolberg, Syracuse Maryellen Hays, Wolcottville Ruth Burrus, Zionsville
IDAHO
IOWA
HAWAII
Jill Fellows, Coventry Ellen Baczek Amodeo, Derby Chava Karlovich, Monroe Dennis Vitale, New Preston Sue Smith, Norwalk Chris Dolan, Seymour Ruth Hartunian-Alumbaugh, Willimantic Betty Sparks, Windsor
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
DELAWARE
ILLINOIS
CONNECTICUT
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 FLORIDA Kristi Starbuck, Highland Kelly Ward Hartman, Cape Coral Kathy Hawkins, Ingleside Marjorie Carey, Freeport Mary Houchin, Lebanon Julia Livingston, Frostproof Millie Vickery, Lena Lillian Julow, Gainesville Kim Marie Van Rheenen, Lynn Newman, Gainesville Mendota Nancy Larkin, Maitland Kimberly Kronenberg, Laura Wheeler, Malone Milledgeville Allison Loo, Merritt Island Donna Musser, Pearl City Diane Hixon, Niceville Janet Mooberry, Peoria Pat Hockett, Ocala Ann Schilling, Peoria Florence Grawe, Quincy >> Last Christmas, Evelyn Kennell, Roanoke Barbara Carlucci of Debbie Fisher, Royalton Orange Park, Florida made Donetta Brunner, Savanna Amber Sampson, Somonauk meals-to-go as gifts for Leona Kuhns, Sullivan friends. Patricia Rutherford, Winchester Kerry Dingwall, Ponte Vedra INDIANA Marsha Manley, Sebring Fancheon Resler, Bluffton Kathy Kruse, Thonotosassa Martha Fehl, Brookville Julie Hayden, Winter Park Brandi Fentress, Chandler Anna Minegar, Zolfo Springs Amy Church, Coatesville GEORGIA Nancy Johnson, Connersville Ann Chan, Atlanta Sonia Croucher, Decatur Hannah Lamb, Austell Nancy Jo Leffler, Depauw Colette Jaworski, Buford Shawn Robey, Evansville Jacqueline Graves, Cumming Dolores Lueken, Ferdinand Susan Auten, Dallas Nancy King, Greenfield Joyce Kramer, Donalsonville Edna Hoffman, Hebron Kay Rainwater, Fayetteville Carolyn Gochenaur, Howe Henrietta Brumbaugh, Donna Lisby, Indianapolis Hiawassee Pauline Miller, Indianapolis Merle Bates, LaGrange Kathy Allen, Knox Traci Wynne, Clayton Beth Satterfield, Dover Jan Walls, Dover Peggy West, Georgetown Lisa Spiegel Westbrook, Georgetown Dot Swain, Milford Cynthia Bent, Newark Kimberley Pittman, Smyrna
Midge Scurlock, Creston Eunice Stoen, Decorah Sharon Mensing, Greenfield Linda Mullen, Guernsey Tammy Neubauer, Ida Grove Salina Bontrager, Kalona Shirley Hochstedler, Kalona Audrey Groe, Lake Mills Patricia Staudt, Marble Rock Mavis Diment, Marcus Wendy Taylor, Mason City Becky Ruff, McGregor Sherry Adams, Mt. Ayr Jo Groth, Plainfield Sharon Holdiman, Waterloo Dorothy Jennings, Waterloo Marion Karlin, Waterloo Jack Spratt, Webster City Leona Luecking, West Burlington Gayle Olson, Winfield
KANSAS Myra Innes, Auburn Karen Ann Bland, Gove Margaret Shauers, Great Bend Heather Campbell, Lawrence Kathy Kittell, Lenexa Jeanette Urbom, Louisburg Peggy Paul, Olathe Pat Habiger, Spearville Merrill Powers, Spearville Melanie Eddy, Syracuse Angela Oelschlaeger, Tonganoxie Linnea Rein, Topeka
KENTUCKY Randal Wilson, Bellevue Tammy Hensley, Canmer Lucille Terry, Frankfort Carlene Jolley, Fulton Sherry Hulsman, Louisville Naomi Cross, Millwood Sally Grisham, Murray Christine Johnson, Ricetown Connie Bryant, Wallingford Anna Jean Allen, West Liberty Jill Evely, Wilmore
LOUISIANA Sundra Hauck, Bogalusa Blanchie Morrison, Elmer Edith Betz, Ethel Brenda Melancon, Gonzales Pam Holloway, Marion Kathleen Drott, Pineville Betty Janway, Ruston Sandi Pichon, Slidell Codie Ray, Tallulah Tonya Fitzgerald, West Monroe
Laura Tessier // MADISON, ALABAMA FAMILY STATS: Husband Roger owns an audiovisual and security company. Laura is an administrative assistant. They have four cats. “I have been cooking and baking since junior high and have grown to love them more and more. I like to try new recipes out on dinner guests. Often, I’ll try a new recipe and never make it again…just like my mom. My dad used to complain that she would make wonderful dishes, but he’d never see them again! I have found several Taste of Home recipes, however, that I use on a regular basis. My husband has compiled a ‘Top 5’ list of his favorite meals that I prepare; No. 1 is Chile Chicken Enchiladas.”
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
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
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 Rasey-Bolf, Cadillac Diane Pickel, Comstock Park Connie Simon, Durand Susan Falk, Eastpointe Marti VanOrder, Evart Deborah Amrine, Grand Haven Casey Stellini, Grand Junction Barb Ruis, Grandville Jackie Riley, Holland Anne Heinonen, Howell Linda Knoll, Jackson DiAnn Mallehan, Kentwood Marcy Cella, L’Anse Virginia Ferris, Lyons Geraldine Grisdale, Mt. Pleasant Shirley Beachum, Shelby Jessie Strobbe, Smiths Creek Kathy Dorman, Snover Marsha Ransom, South Haven Dona Erhart, Stockbridge Winifred Winch, Wetmore
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 Helen Cluts, Eden Prairie Deanna Richter, Elmore
DECEMBER / JANUARY 09
>> Julianne Johnson of Grove City, Minnesota opened her own tea shop this summer, showcasing some of her recipes.
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
MISSISSIPPI Anne Glidewell, Booneville DeLois Douglas, Charleston Shirley Glaab, Hattiesburg Nancy Jernigan, Laurel Linda Finn, Louisville Rita Futral, Starkville
MISSOURI Barbara Lovercamp, Alma Linda Wilson, Anderson Debbie Johnson, Centertown Sasha Cummings, Hazelwood Virginia Watson, Kirksville Karren Chamberlain, Linn Creek Bernice Morris, Marshfield Sonja Blow, Nixa Tammy Breen, O’Fallon Marietta Slater, Thayer Judy Marshall, Waverly
MONTANA Donna Mantha, Augusta Dixie Lee Harmon, Bainville Nancy Fettig, Billings Gail Kuntz, Dillon Doris Galleske, Fairview Jan Roat, Grass Range Carolyn Weinberg, Hardin Beverly Stiger, Helena Joy Maynard, St. Ignatius Janet Loomis, Terry
NEBRASKA Ellen Teter, Arapahoe Bonnie Myers, Callaway Ina Schmillen, Elkhorn Alice Tatro, Geneva Deb Waggoner, Grand Island Tami Kuehl, Loup City Jenny Hughson, Mitchell Judy Kamalieh, Nebraska City Judy Katskee, Omaha Amy Sauser, Omaha Susan O’Brien, Scottsbluff Joie Youngs, Scottsbluff Dee Falk, Stromsburg Betty Ruenholl, Syracuse
NEVADA Karen Sikora, Dayton Jenece Howard, Elko Rebecca Jones, Henderson Barbara Murphy, Incline Village Nancy Beckerbauer, Las Vegas Sharon Peterson, Las Vegas
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
tasteofhome.com_71
TASTE OF HOME
FIELD EDITORS 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
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 Lavonn Bormuth, Westerville Pat Waymire, Yellow Springs
OKLAHOMA Denise Vineyard, Ardmore Barbara Shepherd, Edmond Peggy Goodrich, Enid Flo Burtnett, Gage Kay Curtis, Guthrie Stacey West-Feather, Jay Donna Brockett, Kingfisher Nancy Johnson, Laverne Marcia Nelson, Ponca City LaDonna Reed, Ponca City Christine Eilerts, Tulsa
OREGON
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
Tonya Jones, Brenham Sue Broyles, Cherokee Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Susan Garoutte, Georgetown
RHODE ISLAND
Ruth Marie Lyons, Aiken Kelly Ann Gray, Beaufort Alaina Showalter, Clover Brenda Leonard, Columbia Katherine Moss, Gaffney
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
>> Lisa Varner of
UTAH
Julie Davis, Bristol Yvette Carozza, Central Falls Pat Medeiros, Tiverton Barbara Lynch, West Warwick
SOUTH CAROLINA
Greenville, South Carolina has Ph.D. degrees in both nutrition science and clinical psychology.
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
Susan Snyder, Condon Lynda Byrd, Dallas Sherri Ann Gentry, Dallas Lu Ann Kessi, Eddyville Deb Darr, Falls City Naomi Pollard, Gladstone Mickey Turner, Grants Pass Stephanie Hutchinson, Helix Leann Meeds, Klamath Falls Cathee Bethel, Lebanon Sandra Geissel, MiltonFreewater 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
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 Frances Poste, Wall Roxy Wilfahrt, Watertown
NORTH DAKOTA
PENNSYLVANIA
TENNESSEE
NORTH CAROLINA
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
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 Karen Kreider, Manheim June Sangrey, Manheim Janet Thomas, McKees Rocks Joyce Guth, Mohnton Marlene Barker, Monroeville Melody Mellinger, Myerstown Mary Landis, New Cumberland Elaine Anderson, New Galilee Kathy Peters, North Versailles Ann Nace, Perkasie Joyce Daubert, Pine Grove
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
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
DECEMBER / JANUARY 09
Granbury, Texas lived in Philadelphia for 6 years when her husband played offensive lineman for the Philadelphia Eagles.
Edie DeSpain, Logan Paula Zsiray, Logan Lesli Dustin, Nibley Arlene Butler, Ogden Lucile Proctor, Panguitch Donna Higbee, Riverton JoLynn Hill, Roosevelt Barbara Birk, St. George Rebecca Baird, Salt Lake City Gaylene Anderson, Sandy Debbie Mace, Sandy Roni Goodell, Spanish Fork Stacey Christensen, West Valley City
VERMONT Patricia Le Blanc, East Hardwick Virginia Breitmeyer LaPierre, Greensboro Bend Harriet Dumas, Hartland Joan Finley, Hartland Patricia Bixby, Morrisville Susan Greenall, Windsor
VIRGINIA Margaret Wagner Allen, Abingdon Rachel Garcia, Arlington Dorothy Showalter, Broadway Teresa Mears, Chincoteague Esther Shank, Harrisonburg Carol Strong Battle, Heathsville Rosemarie Forcum, Heathsville Eugene Presley, 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
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
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 Reimer-Toews, 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 of Jerseyville, Ontario teaches canning for the Royal Botanical Gardens in Hamilton. Sarah Weber, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill
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
PRINCE EDWARD ISLAND
ALBERTA
SASKATCHEWAN
Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle
Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour
QUEBEC Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire Betty Abrey, Imperial Del Mason, Martensville Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg
Del Mason // MARTENSVILLE, SASKATCHEWAN FAMILY STATS: Husband Arlie is a truck driver. Del is a sales representative. “I enjoy creating recipes and concoct about six new ones each year. Appetizers are my favorite because I love to entertain; we enjoy having friends over and serving appetizer buffets. Although I have a huge cookbook collection, I can’t resist adding to it. When we travel, I pick up recipe books from the countries we visit. I used to work for a publisher, typesetting community cookbooks…I was torn between typing and trying out the recipes!”
Vol. 16, No. 6, December/January 2009 © 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. zterial 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 515930794. Allow 4-6 weeks.
72_tasteofhome.com
>> Pat Stevens of
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
Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/3446913; or E-mail
[email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.
CLOSE TO
HOME
cooks who care
very special delivery This group brings cookies and Christmas spirit to holiday workers
t
oday’s world is open for business 24/7, so there are always those who have to work on holidays. Christmas is no exception. From firehouses to gas stations, many people sacrifice time with family and friends to fill the posts on Christmas Eve. The fact hasn’t gone unnoticed by the men’s group at Pittsboro Christian Church in Pittsboro, Indiana. For the past 4 years, with help from the church’s women’s group, dozens of cookies have been delivered to those hardworking men and women who keep things running smoothly the night before Christmas. The women bake at least six dozen cookies each and bring them to church on December 24. After services, the men’s group distributes the cookies to firehouses, police stations, gas stations, convenience stores and an urgent care medical clinic. They don’t have to wait long for the smiles. “The workers are so grateful for the homemade cookies,” says Joan Truax, one of the bakers, who makes at least 10 dozen cookies to give away every year. “I just enjoy sharing and giving people something they may not get very often.” Here, Joan shares one of those special cookie recipes with you.
gingerbread people PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING YIELD: 2-1/2 DOZEN
Joan Truax
PITTSBORO, INDIANA
6 Tbsp. butter, softened 3/4 cup packed dark brown sugar 1/2 cup molasses 1 egg 2 tsp. vanilla extract 1 tsp. grated lemon peel 3 cups all-purpose flour 3 tsp. ground ginger 1-1/2 tsp. baking powder 1-1/4 tsp. ground cinnamon 3/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground cloves Icing and candies of your choice
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray. Reroll scraps.
FIELD EDITOR JOAN TRUAX AND HUSBAND HARLAN SPREAD HOLIDAY CHEER.
Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.
DO YOU KNOW A COOK WHO CARES?
If you or someone you know cooks for a charitable, spiritual or other cause, tell us about it at cookswhocare.com. DECEMBER / JANUARY 09
tasteofhome.com_73
one last bite
holiday tortellini soup PREP: 15 MIN. COOK: 35 MIN. YIELD: 8 SERVINGS (2-1/2 QTS.)
Michelle Goggins TASTE OF HOME COOKING SCHOOL
“Hearty and full of flavor, this Italianstyle soup freezes well if you want to make it ahead or have leftovers to save for another day.”
tasteofhome
.com
SOUP’S ON! Visit our Recipe Finder at tasteofhome.com to find thousands of delicious recipes to fit any mood.
2 Tbsp. olive oil 2 oz. pancetta or bacon, finely diced 1 medium onion, finely chopped 3 cloves garlic, minced 1 can (49-1/2 oz.) chicken broth 2 tsp. Italian seasoning 1 package (9 oz.) cheese tortellini 1 can (28 oz.) crushed tomatoes in puree 8 oz. fresh spinach, rinsed, stemmed and chopped Salt and pepper to taste 1 cup freshly shredded Parmesan cheese
Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.
RECIPE INDEX DECEMBER/JANUARY 09
WHAT’S
NEW
THIS ISSUE! AWESOME P. 39 APPETIZERS
37
65
33
50
Our huge contest drew almost 5,000 recipes! We nibbled them down to the 12 best just in time for your holiday parties.
P. 10 MIXING BOWL This fun, friendly new section is cooks’ talk. Look for holiday party tips… garnishing ideas… great gift ideas... and more.
HOLIDAY P. 17 OPEN HOUSE Popular make-ahead entrees, festive meals and desserts for Christmas parties and wintertime gatherings.
WINTER P. 60 FANTASY CUPCAKES Our cover “tree” of treats is ripe for the picking. Make one clever design or all of them to wow your crowd!
P. 27 COOK SMART
Quick, healthy, economical, kid-friendly— we’ve grouped these regular features and more into a bright, helpful section.
Roasted Veggie Pasta ........ 19 Miscellaneous *Spiced Chai Mix ...................59 Apple Dessert Sauce ..........28 Seafood Kabobs......................48 *Baked Veggie Chips ......... 37 Chocolate-Dipped Seafood Medley .....................50 BREADS, MUFFINS Beverage Spoons ...................58 *Brie Cherry Pastry & ROLLS *Sole with Shrimp Sauce..49 Cups .................................................. 41 Cinnamon Peach Kuchen..69 Biscuit-y Bell Pepper *Chicken Littles ....................... 33 Muffins ............................................69 Cranberry Angel Parfaits . 23 SALADS & *Chicken, Pear & DRESSINGS Chive & Lemon Biscuits ...28 Pies & Tarts Gorgonzola Tarts ...................43 *Cherry Gelatin Salad .......65 Deluxe Corn Muffins .......... 31 Cranberry-Cherry Lattice *Corn Cakes with Shrimp Pie ..................................................30 & Guacamole ............................ 41 Fruitcake Loaves .....................59 SIDE DISHES Minty Ice Cream Pie........... 23 Curried Sweet Potato Crab Cakes with Latkes ...............................................69 Red Chili Mayo........................43 BREAKFAST MAIN DISHES *Banana Pancake *Holiday Brussels *Deviled in Disguise ............ 33 Snowman .......................................34 Brown Sugar Glazed Sprouts ............................................38 Salmon ............................................. 69 Greek Pinwheels .....................45 Sweet Potato Waffles .........29 *Potato Vegetable Buttermilk Pot Roast ........... 31 Medley ............................................65 Marinated Cheese ................45 Creamy Chicken Noodle Mini Muffuletta........................ 41 DESSERTS Bake ................................................... 19 SOUPS, STEWS Cakes & Tortes Nacho Party Slices ................43 & CHILI Double-Cheese Chocolate Ring Cake.........65 *Olive & Roasted Pepper Macaroni........................................ 18 Holiday Tortellini Soup...... 74 Bruschetta.....................................43 Lemon-Filled Coconut Cake ..................................................22 Ham & Shells Casserole ... 19 North Pacific Chowder .....50 Sesame Chicken Dip .......... 41 Mushroom-Blue Cheese Winter Fantasy Cupcakes Very Veggie Soup ..................28 Southwest Egg Rolls & Poinsettia Cupcakes ........62 Tenderloin .....................................49 Cool Avocado Dip ...............45 Snowflake Cupcakes....... 61 Orange Flank Steak .............48 * RECIPE INCLUDES Spiced Nuts.................................29 NUTRITION FACTS Snowmen Cupcakes ....... 61 *Pork Tenderloin with *Stuffed Baby Red Fig-Orange Glaze.................38 Potatoes .........................................45 Star Cupcakes ......................62 Roast Chicken with *The ’Choke’s on You ......... 32 Cookies & Bars Oyster Stuffing ........................65 Florentine Cookie Bars .....55
APPETIZERS & SNACKS
BEVERAGES
Gingerbread People ............ 73 Java Cream Drops ................53
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Lemon Lover’s Cookies ....57 Mocha Nut Balls .....................56 Peanut Butter Cup Cookies ...........................................53 Sand Art Brownie Mix........34 Spiced Christmas Cookies ...........................................56 Sugar Doves ...............................52
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© 2008 CSC Brands LP
Trusted for generations, the secret to perfect holiday stuffing is Swanson broth.
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