Taste of Home 200904-05

RECIPES YOU’LL LOVE FOR UNDER $3/PLATE! COOKING • CARING • SHARING

109

O PHOTERY OF EVIPE! REC

YOUR BEST

KITCHEN TESTED

savory pork

RECIPES &TIPS

fried chicken easy enchiladas

lotsa lasagna pizza + pasta

& MORE!

BRUNCH

CONTEST WINNERS

16

YUMMY DESSERTS

CREATE YOUR OWN

TRIFLE BAR

{

PLUS

easy to make, fun to eat! PAGE 54

BECOME A TASTE OF HOME

FIELD EDITOR! DETAILS ON P. 10

NOW ON RECYCLED PAPER

TASTEOFHOME.COM April & May 2009 $3.99 | $4.99 Canada

#1 COOKING MAGAZINE IN THE WORLD

advertisement advertisement

Dish it up easy, cheesy and delicious with

VELVEETA CASSEROLES Whether it’s for family dinners or potluck gatherings with friends, casseroles are the super-easy, crowdpleasing, budget-stretching one-dish wonder everyone loves! And the smooth, creamy melt and one-of-a-kind taste of VELVEETA make it perfect for creating dozens of delicious family favorites. Try these simple ideas for everyday meals and discover how you can make it easy, fast and delicious with VELVEETA!

Why America Loves VELVEETA Casserole Cooking Easy: Easy: Just Just aa few few basic basic ingredients ingredients to to mix mix and and bake bake Dependable: Dependable: Great Great results results you you can can count count on on Deliciously Deliciously satisfying: satisfying: Creamy, Creamy, cheesy cheesy taste taste your your family family will will love love Versatile: Versatile: With With simple simple variations variations in in spices spices and and ingredients, ingredients, one one recipe recipe can can become become aa whole whole recipe recipe box box full full of of meals meals Time-saving: Time-saving: The The perfect perfect make-ahead make-ahead meal meal you you can can freeze freeze and and heat heat up up when when you you need need itit Budget-friendly: Budget-friendly: Simple, Simple, everyday everyday ingredients ingredients that that won't break break the the bank bank

tials Pantry Esseilenbasics on hand so you’re rsat Keep these ve delicious make an easy, always ready to night. casserole any

dles, rice eans or cannelini b black, kidney

����Pasta, noo

Canned

les Frozen vegetab package , 16 or 32 oz. se e e ch TA E VELVE roth xed chicken b Canned or bo ushroom of chicken, m Soups: cream diced oes, whole or at m to ed n an C Tomato sauce Bread crumbs

advertisement advertisement

Treat your family to our 2008 contest-winning recipe! VELVEETA VELVEETA recently recently turned turned to to fifive ve popular popular bloggers bloggers to to create create their their own own delicious delicious and and affordable affordable (8 (8 servings servings for for under under $20*) $20*) dishes, dishes, using using VELVEETA, VELVEETA, of of course. course. Consumers Consumers voted voted this this one one their their favorite favorite — — try try itit for for yourself! yourself! Lori Lori Falcon, Falcon, a.k.a. a.k.a. A A Cowboy’s Cowboy’s Wife Wife Sweetwater, Sweetwater, Texas Texas “I’m “I’m the the mother mother of of three three boys, boys, and and have have been been happily happily married married to to aa real real cowboy cowboy for for 16 16 years. years. I’ve I’ve cooked cooked for for ranches ranches for for over over 10 10 years years for for 15-50 15-50 cowboys cowboys at at aa time! time! II love love food food and and sharing sharing my my passion passion for for cooking cooking on on my my food food blog, blog, MyWoodenSpoon.com. MyWoodenSpoon.com. My My VELVEETA VELVEETA Casserole Casserole Challenge Challenge recipe recipe has has only only six six ingredients, ingredients, but but it’s it’s fi filled lled with with fl flavor. avor. Super Super easy easy and and super super tasty!” tasty!”

Shrimp Stroganoff Casserole Makes: Makes: 88 servings servings

11 pound pound uncooked, uncooked, deveined deveined shrimp shrimp 44 cups cups of of fresh fresh broccoli broccoli flflorets orets 12 12 oz. oz. bag bag egg egg noodles noodles 99 oz. oz. sour sour cream cream 16 16 oz. oz. Kraft Kraft VELVEETA VELVEETA (half (half of of the the big big 32 32 oz. oz. box) box) 11 can can cream cream of of shrimp shrimp soup soup HEAT HEAT oven oven to to 350°F. 350°F. COOK COOK noodles noodles according according to to package package directions directions and and drain. drain. ADD ADD broccoli broccoli and and shrimp. shrimp. POUR POUR mixture mixture into into 13x9" 13x9" casserole casserole dish. dish. In In aa saucepan, saucepan, ADD ADD VELVEETA, VELVEETA, soup soup and and sour sour cream cream and and cook cook until until melted. melted. Stir Stir well. well. Add Add salt salt and and pepper pepper to to taste. taste. Pour Pour on on top top of of noodle noodle mixture mixture and and BAKE BAKE for for 25 25 minutes. minutes.

Cheesy Chicken & Broccoli Bake Prep Prep Time: Time: 10 10 min. min. Total Total Time: Time: 50 50 min. min.

SER SERVES VES 66 FOR FOR UN UNDER DER

$15!

What What you you need! need! 11 pkg. pkg. (6 (6 oz.) oz.) STOVE STOVE TOP TOP Stuffi Stuffing ng Mix Mix for for Chicken Chicken 1-1/2 1-1/2 lbs. lbs. boneless boneless skinless skinless chicken chicken breasts, breasts, cut cut into into bite-size bite-size pieces pieces 11 pkg. pkg. (16 (16 oz.) oz.) frozen frozen broccoli broccoli flflorets, orets, thawed, thawed, drained drained 11 can can (10-3/4 (10-3/4 oz.) oz.) reduced-sodium reduced-sodium condensed condensed cream cream of of chicken chicken soup soup 1/2 1/2 lb. lb. (8 (8 oz.) oz.) VELVEETA VELVEETA Pasteurized Pasteurized Prepared Prepared Cheese Cheese Product, Product, cut cut into into 1/2" 1/2"cubes cubes Make Make it! it! HEAT HEAT oven oven to to 400°F. 400°F. Prepare Prepare stuffi stuffing ng mix mix as as directed directed on on package; package; set set aside. aside. COMBINE COMBINE remaining remaining ingredients; ingredients; spoon spoon into into 13x9" 13x9" baking baking dish. dish. Top Top with with stuffi stuffing. ng. BAKE BAKE 40 40 minutes minutes or or until until chicken chicken isis done. done.

Mix it up with easy substitutions: Variation: Variation: Prepare Prepare as as directed, directed, substituting substituting 44 cups cups cooked cooked rotini rotini for for the the prepared prepared stuffi stuffing ng and and 11 cup cup of of salsa salsa for for the the cream cream of of chicken chicken soup. soup. Great Great Substitute: Substitute: Substitute Substitute your your favorite favorite frozen frozen vegetable vegetable for for the the broccoli. broccoli.

Serving Serving Suggestion: Suggestion: Serve Serve with with aa crisp, crisp, mixed mixed green green salad salad tossed tossed with with your your favorite favorite KRAFT KRAFT Light Light Dressing Dressing to to round round out out this this indulgent indulgent meal. meal. *Cost *Cost may may vary vary based based on on markets markets

© © 2009, 2009, Kraft Kraft Foods, Foods, Inc. Inc.

FOR FOR MORE MORE EASY EASY AND AND DELICIOUS DELICIOUS RECIPES, RECIPES, VISIT VISIT VELVEETA.COM VELVEETA.COM

tasteofhome APRIL/MAY 2009

—JIM DAVIS GARFIELD CREATOR

52

THIS MONTH’S CONTEST

41

winners are guaranteed eye-openers

50

meet José Andrés

Who’s the guy with the Spanish accent flipping flapjacks in the TOH Test Kitchen?

56

big pizza pie

Find a full menu of top-quality pizzas to make at home, as well as a plan for a pizza herb garden to plant with the kids

one & only

Individual desserts so scrumptious they’ll make a sweet tooth swoon

wake-up call Prize-winning breakfast and brunch contest

61

asparagus

Usher in spring with these fresh asparagus recipes from our field editors

RECIPES YOU’LL LOVE FOR UNDER $3/PLATE! COOKING • CARING • SHARING

109

YOUR BEST

PHOTORY OF EVE RECIPE!

KITCHEN TESTED

savory pork

RECIPES &TIPS

fried chicken easy enchiladas

lotsa lasagna pizza + pasta

& MORE!

PLUS

CREATE YOUR OWN

TRIFLE BAR

BRUNCH

CONTEST WINNERS

{

{

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.

easy to make, fun to eat! PAGE 54

16

BECOME A TASTE OF HOME

FIELD EDITOR! DETAILS ON P. 10

YUMMY DESSERTS NOW ON RECYCLED PAPER

TASTEOFHOME.COM April & May 2009 $3.99 | $4.99 Canada

#

1 COOKING MAGAZINE IN THE WORLD

»

ON OUR COVER

Build your own trifle bar, p. 54 PHOTOGRAPHER

Rob Hagen SET STYLIST

Stephanie Marchese FOOD STYLIST

Suzanne Breckenridge

© 2009 Kraft Foods

MAXWELL HOUSE

Here’s to a world without bitterness. Today’s Maxwell House gives you a full flavor without the bitterness. Which means you get our best cup of coffee ever. Now that’s something you can smile about.

Good just got Great.

“Real food from real home cooks” 31

45

55

34

60 COOK SMART

62

43

27 WHAT A SPREAD! Make special flavored butters at home—our Test Kitchen cooks tell you how

28 EAT, SHRINK & BE MERRY Savvy sisters bring healthy turkey and chicken dishes to the table

30 TIPS FROM A PRO IN EVERY ISSUE 9 TABLE TALK 11 KITCHEN CHAT 11 HIDE & SEEK CONTEST

CAN YOU FIND THE FRIED EGG?

14 40

MIXING BOWL TOH COOKING SCHOOL

42

NEW RECIPE CONTEST:

73

RECIPE INDEX

GROUND BEEF

TOH’s Food Editor shows you how to make crispy, edible salad bowls

OPEN HOUSE

31 QUICK FIX

18 POTLUCK

Whip up these fast and fabulous dishes in 30 minutes or less!

Big-batch recipes for feeding a crowd or to stock your freezer

34 HEALTHY CHOICES

21 CASUAL

Liven up your meal with a delightful chicken salad

ENTERTAINING

HERE ARE SOME OF THIS ISSUE’S RECIPES YOU CAN MAKE FOR UNDER $3 PER SERVING!

64 MOM’S BEST Her golden fried chicken dinner can’t be beat!

68 FIELD EDITOR FAVORITES

“C’mon over!”—one reader’s quick and easy party menu

36 KIDS IN THE KITCHEN

Texan’s Cinco de Mayo meal will have you shouting “Ole!”

23 TOUR MY KITCHEN

Get your kids cookin’ a pasta dinner they’ll be proud of

71 TOH FIELD EDITORS

A sunny spruce-up makes this Ohio family’s kitchen a modern, yet comfy destination

37 PARTY OF 2

Meet our field editors…maybe one of them lives in your neck of the woods

A pair of recipes from field editors makes one perfect dinner

38 MENU SAVERS Three budget-friendly pork recipes

S-T-R-E-T-C-H YOUR DOLLAR!

CLOSE TO HOME

74 COOKS WHO CARE Field Editor’s stint as restaurant “guest chef” benefited local library

BREAKFAST & BRUNCH

LUNCH

MAIN DISHES

78¢ / HAM ’N’ CHEESE

52¢ / SLOPPY JOES FOR A DOZEN, p. 20

94¢ / GARDEN PIZZA SUPREME, p. 60

$1.51 / HOT WING

$1.34 / ASPARAGUS &

$1.37 / MAKE ONCE,

PEAR SALAD, p. 62

EAT TWICE LASAGNA, p. 18

$1.54/ PORK IN

BREAKFAST STRUDELS, p. 43

$2.15 / BEAR’S BREAKFAST BURRITOS, p. 45

38¢ / CAPPUCCINO CINNAMON ROLLS, p. 45

$1.45 / SPINACH PASTRAMI WRAPS, p. 31 $1.54 / CHUNKY CHIPOTLE PORK CHILI, p. 39

$1.37 / GOLDEN FRIED CHICKEN WITH PAN GRAVY, p. 65

visit us @ tasteofhome.com

PIZZA, p. 60 ORANGE SAUCE, p. 39

$1.66 / ENCHILADAS VERDES, p. 69

$1.70 / GERMAN PORK ROAST, p. 39

NATURES PRIDE

taste home spring has sprung Celebrate spring on the Web with these fun flower cookies and cupcakes. Get these recipes, creative tips, how-to photos and more! tasteofhome.com/ spring

CHOCOLATE SAUCE BROWNIES

SIGN UP FOR FREE NEWSLETTERS… COOKIES, BROWNIES & BARS Whether it’s for a bake sale, office treat or school snack, you’ll find the perfect recipe for any occasion in this exciting collection of our favorite dessert recipes!

tasteofhome.com/cookiesignup

COOKING FOR 2

Perfectly portioned recipes for 2, including family favorites, downsized desserts and one-dish meals.

tasteofhome.com/for2newsletter

MENU$AVER

Recipes, tips and money-saving coupons to make menu planning more economical.

tasteofhome.com/menusaver

HERE, CHICKY, CHICKY... This April, our little chick is hiding on our Web site. Find her for a chance to win a prize. Get clues at tasteofhome.com/foodfind 8_tasteofhome.com

APRIL/MAY 2009

EDITOR IN CHIEF Catherine

Cassidy

Ardyth Cope FOOD DIRECTOR Diane Werner RD CREATIVE DIRECTOR

Ann Kaiser Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR Susan Uphill LAYOUT DESIGNER Monica Bergwall EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Bob Ottum PUBLICIST Bethany Bradley, [email protected] EDITOR

table talk

MANAGING EDITOR

PUBLICITY ASSOCIATE

Brenda Campbell, [email protected] TEST KITCHEN

Karen Scales Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren

TEST KITCHEN MANAGER

ASSOCIATE FOOD EDITORS

TEST KITCHEN ASSOCIATES

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

Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, Dee Dee Jacq FOOD STYLIST MANAGER Sarah Thompson FOOD STYLIST Kaitlyn Besasie ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau PHOTO STUDIO COORDINATOR Kathy Swaney PHOTOGRAPHERS

.......

VICE PRESIDENT, PUBLISHER Lora

Gier

[email protected]

MARKETING DIRECTOR Eva

Margot Kant

ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson

ADVERTISING _NEW YORK ACCOUNT DIRECTOR

Mary Gilbert, [email protected] ACCOUNT MANAGER

Kristine Cronin, [email protected] _DETROIT ACCOUNT MANAGER

Jani Berger, [email protected] _CHICAGO ACCOUNT DIRECTOR

Kelly Paxson, [email protected] ACCOUNT MANAGER

Maura O’Brien, [email protected] _LOS ANGELES ACCOUNT DIRECTOR

Tiffany Grana, [email protected] TASTEOFHOME.COM GENERAL MANAGER

Renee Jordan

ON-LINE ADVERTISING DIRECTOR Nancy Paullin

[email protected]

TASTE OF HOME COOKING SCHOOLS DIRECTOR Sandy Bloom

spreading the word (ONE MAGAZINE AT A TIME) I travel a lot for my job. While I’ve been known to forget my business cards, itinerary, cell phone, briefcase, purse, even my trusty Taste of Home apron when I walk out the door (you can ask my excellent assistant, Marie), I always have copies of this magazine stashed in my suitcase. At any given time, I’m carting a half-dozen in my car. They’re my calling cards. I give them out on planes and trains, in cabs, hotels, salons and restaurants. Generally, I get one of two responses: “I LOVE Taste of Home, it’s my favorite magazine!” Or, “It’s really the number one food magazine? I’ve never heard of it,” at which point I tell them what it’s all about. If you’re a fan, you know what it’s all about. But you may be reading this magazine for the first time—just like the folks I meet in my travels. So, let me tell you what I tell them. “We’re real food from real home cooks!” Taste of Home isn’t about gourmet foodies or the latest metro-chic eating trend. Our recipes are your recipes—and you send us thousands each year. Your treasured hand-me-down dishes, your new twists on time-honored classics, your family favorites, crafted from everyday ingredients and peppered with great stories and memories. You are our stars! “We test every recipe to make sure it works!” The culinary pros in the TOH Test Kitchen ensure that every recipe works perfectly each time it’s prepared. They’re all terrific cooks themselves, and you’ll find their tips, tricks and favorite foods on these pages, too. “We’re much more than a magazine!” The TOH world is really big! Besides this magazine of 3.2 million readers, there’s Simple & Delicious, full of quick and easy recipes for the busy cook; Healthy Cooking, featuring all the great tastes you love made healthier; and hundreds of wonderful cookbooks, including our big, best-selling Taste of Home Cookbook. Our Taste of Home Cooking Schools are lively cooking events around the country. You can find out about all of this—plus search our 35,000 recipes, enter a recipe contests or chat with other TOH fans—at tasteofhome.com. “We always have something new cooking!” What’s new this issue? On page 71, you’ll find our field editors, cooks from across the U.S. and Canada who share recipes and tips with our staff. At the end of this list are some newcomers: our new on-line field editors! They’ll be submitting recipes and cruising our Web site to provide helpful cooking advice and a friendly . So help me welcome lindachicken_oklahoma, Cubbybear, Appy_Girl, salsarose and the rest of the on-line field staff. And if you see them pop up on tasteofhome.com, don’t forget to say hi!

CONSUMER MARKETING CHIEF MARKETING OFFICER

Lisa Karpinski

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

Catherine Cassidy

MANAGING DIRECTOR, SALES & MARKETING

Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul

.......

Livornese

Editor in Chief

P.S. Think you’ve got what it takes to be a TOH field editor? Visit tasteofhome.com/apply to find out how you can join the cooking fun!

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

Mary G. Berner PRESIDENT, RDA FOOD & ENTERTAINING

Suzanne M. Grimes

QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail [email protected]

PRESIDENT, CONSUMER MARKETING

Dawn Zier APRIL/MAY 2009

tasteofhome.com_9

field editor spotlight

Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, cooking tips, story ideas and more with our staff. Take a look at the complete list of field editors on page 71...maybe one of them lives in your neighborhood!

SHIRLEY DELANGE / BYRON CENTER, MI FAMILY STATS: Husband Leon, a certified public accountant; two daughters, Linda and Diane; and four grandchildren. Shirley is a retired high school teacher. “I taught family and consumer science for 28 years, ‘graduating’ with the 2007 class. I stay involved with the school as costume director for its theater productions. In the summer, Leon and I enjoy classic cars—we own two. I also pick cherries and berries with my daughters to can and freeze for jams and pies. I can tomatoes, too. Homemade bread is always in my freezer; I make oatmeal bread twice a month for our church group.”

REBECCA LIAO

/ OKLAHOMA CITY, OK

FAMILY STATS: Husband Vince, an FAA flight simulator engineer; four children, Wesley, 13; Hannah, 11; Jacob, 8; Christopher, 4. Rebecca is a home-schooling mom. “I feel I’m best at baking, especially cookies and cheesecakes. I’ve spent many hours perfecting the art of ‘freezer meals,’ which come in handy when I’m schooling the kids. When I became a field editor in 2002, we lived in rural Ohio. We then moved to Texas, where I learned to love Southwestern cooking. We’ve recently moved to Oklahoma, so I’m making new friends, which means…new recipes!”

LISA MORMAN

/ MINOT, ND

FAMILY STATS: Husband Bill, a salesman for a local moving company; three children (triplets), Ann, Andrew and John, 9. Lisa is a stay-at-home mom. “I’ve always had an interest in food. Before the triplets were born, I worked at a kitchenware store. We had a real, working kitchen and offered cooking classes. Now, I enjoy cooking from scratch for my family. I especially like to bake and have won contests with my cheesecakes. Recently, I was featured in our local newspaper for my baking accomplishments. In my spare time, I volunteer at my children’s school.” JOIN OUR TEAM! Interested in becoming a volunteer field editor for Taste of Home? Field editors share recipes, cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the application form at www.taste ofhome.com/apply

BEVERLY SPRAGUE / BALTIMORE, MD FAMILY STATS: Husband Charles, a retired engineer; five children; 19 grandchildren. Beverly is a retired executive assistant. “I love collecting cookbooks and have shoeboxes full of recipes. When I’m not in the kitchen, my husband and I play bridge, golf, take dance lessons and enjoy the arts. I’m not a fancy cook—just simple recipes with a taste of home. When one of our sons became a widower with two small boys, I compiled a month’s worth of dinner recipes for him. The other kids wanted copies. Thus began a family cookbook that keeps growing!”

kitchen chat

DEAR JANE… Hi, I’m Jane Stasik, Editorial Assistant for Taste of Home. One of my jobs is to read all the fun mail that is sent to “Kitchen Chat.” As you can see from the letters here and on the next pages, our Dec/Jan cupcake cover was a huge success. We used the cupcakes as a craft project at our employee “Breakfast with Santa” party. More than 150 children decorated their own Snowman Cupcake. You should have seen the smiles on their faces! We also received several letters about the egg-dying story (Feb/March) written by Creative Director Ardyth Cope. Carmela Barkan of Livonia, MI asked, “Do you dip the brush into the bottle of paint, or do you spill a little puddle onto a palette? Is there enough paint for everyone to have their own brush? How many eggs does one kit color?” “You can color the eggs either way,” Ardyth tells me. “Dip the brushes in the bottle or pour the contents into a small bowl. You should probably plan on two brushes per color for each kit you buy. And the dye goes a long way. You can color at least 2 to 3 dozen eggs per kit.” One of the perks of working for Taste of Home is the chance to see recipes before they appear in the magazine. I got a head start on this issue by trying The Firehouse Special from Darrell Alvord of Boise, ID (page 20) at a family gathering. I was a little hesitant because I’ve never cooked with spicy ingredients or Creole seasoning. But I took a gamble…and even doubled the recipe. Well, it was out of this world! Everyone thought it was fantastic. Now I want to try recipes with a little more spice, since spicy does not necessarily mean hot. I hope you’ll try the recipe and tell me what you think. Write to me at dearjane@taste ofhome.com. See you next time,

ENTER

OUR HIDE & SEEK CONTEST There is a fried egg hiding somewhere in our pages. Find it, and you could win a $50 Shop Taste of Home gift certificate! Go to taste ofhome.com to enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. Winners are drawn at random. THE LAYER CAKE WAS HIDDEN ON PAGE 65 IN OUR FEB/MAR ISSUE.

GAME NIGHT CUPCAKES I was so excited to see the Snowflake Cupcakes on your Dec/Jan cover! I was planning a January game night, and I knew as soon as I saw those cupcakes that snowflakes would be my theme for the evening. I had fun making the candy snowflakes and decorating the cupcakes. They were delicious and different, and everyone at the party loved them. Thanks, Taste of Home, for your terrific entertaining ideas! —Michelle Thompson SMITHFIELD, UT

SPRUCING UP I LOVE the magazine’s new look. It’s just the little sprucing up TOH needed. Excellent job! —Alyssa Redmore LONGMONT, CO

kitchen chat making up my own recipes, and I really try to cook with a lot of vegetables and little salt. I have some great recipes I would love to share with your staff and readers. —Jeffrey Allen SCOTTSBLUFF, NE

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

INSPIRED TO HELP The “Cooks Who Care” article about the woman who volunteered to cook for the Ronald McDonald House (Aug/Sept ’08) just stuck with me. I kept rereading the article and thinking about it. And, as they say, “Just do it!” After about 2 weeks, I called the local chapter, which has a house 16 miles from my home, and volunteered to help. I committed to twice per month (plus a special event if needed). I love to bake and find it so gratifying to know that families who have to spend the day at the hospital caring for a sick child can at least know they have a good meal and an even better dessert waiting for them when they get back to the house. Thank you, Taste of Home, for inspiring me to become a volunteer. —Donna Giblin MIDDLETOWN, NJ

DOC HINKLE FAN The article by Ardyth Cope featuring Doc Hinkle’s egg dye (Feb/March) was a surprise and a thrill! I have never met anyone else who knew about the dye, which my family has used for three generations. I dyed eggs with my aunts and grandmother when I was a child (I am 82). My three daughters and I still dye eggs—usually 5 or 6 dozen. My grandsons feel they are too grown up to participate, but usually show up! Since the eggs are hot, we cut rings from paper towel rollers to prop up the eggs while we paint. This year we will try the dye brushes Ardyth uses. Thank you so much! —Audrey C Asbury FREDERICK, MD

HE’S CHIEF COOK! My wife has gotten your magazine for years now, and I love to catch up on every issue. I am a professional with a very busy life, and I do most of the cooking in our household of four. I have been cooking since I was 12, and I like to make almost anything. I enjoy

Jane says: We’d love to consider some of your best recipes, Jeff. You can send them to [email protected].

A HIT FOR ALL AGES

FOODIE CONFESSIONS I love to raid the brown sugar bag just when it is beginning to dry and there are small clumps about the size of almonds. I pick those out and eat them like candy.

I loved the Snowman Cupcakes featured on your Dec/Jan cover. My son, age 3 (below), asked all month long to make them. We finally got around to it, and they were quite a hit. What a fun and pretty winter idea, and it was nice that he could help me make them. —Sarah Debraski NESHANIC STATION, NJ

—SCOTTSGRACE

ON-LINE FIELD EDITOR, TASTEOFHOME.COM COMMUNITY

Break The Monotony spam.com

TM

DREAM KITCHENS CONTEST! If you love your kitchen and others rave about it, too, you could win some serious cash in Taste of Home’s “Dream Kitchens” contest.

CELEBRATING THE SCHOOL YEAR A group of colleagues at Athena Middle School celebrated the end of the school year by making our favorite recipes from Taste of Home. All of us ate together and exchanged recipes. Every one of the dishes was wonderful. What a great way to start summer vacation! —Diane Giardina & Friends ROCHESTER, NY

DESSERT SOURCE In 2002, I sent you a note that I made 10 different desserts for a party, most of them using recipes from Taste of Home, Quick Cooking (now Simple & Delicious) and Light & Tasty (Healthy Cooking). Well, the gathering has grown to 20 different desserts, and I am still using your wonderful magazines as my main source of great recipes. I remain a big fan. —Jo Ann Kohler WAYNESBORO, PA

COZY READ No question! I love Taste of Home, and I’m so happy that my friend gave me a subscription. I use

recipes from each issue, many of them frequently. My newest favorite is the Spice Chai Mix (Dec/Jan). Yummy! Thank you for a great magazine. It’s still my favorite cozy read and inspiration. —Tina Sandford OXNARD, CA

MINTY SNOWMEN My mother and I made the Snowman Cupcakes (Dec/Jan) for my son Seth’s school Christmas party. I could not find chocolate wafers, but mint cookies worked for the hats. The kids loved them! Thank you so much! —Robyn Bitterman CHESANING, MI

It’s easy to enter. Give us a peek at your kitchen. And, tell us, is it… A dream to cook in? WIN a chance at A showcase for a $3,000 in collection? An entertaining hub? prizes! A storage paradise? Unique in a way that fits your lifestyle?

I love your article titles, especially puns like ‘wok this way.’ —L. Haggard NASHVILLE, IN

We’re not interested in the size of your room or decorating budget. Instead, we want to see how you have made the most of your kitchen. Enter in “new” or “remodeled” categories—Grand Prize in each is $1,000; each runnerup, $500. The four winning entries will be featured in future issues of Taste of Home. Contest deadline: June 30, 2009. Find entry guidelines and contest rules at taste ofhome.com/dreamkitchens.

Wake up eggs any time of day by adding SPAM® Classic. Other fun ideas at spam.com.

Se

r vi ng

su gg

est

ion

© Hormel Foods Sales, LLC

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

GROW GREEN

It’s fun, it’s planet-conscious, and it’s the cheapest way to put great-tasting veggies on your table. Our quick guide will get you started!

BELL PEPPERS Start seeds indoors 8 weeks before the last frost, using 2-inch or slightly larger pots. Transplant outdoors after soil reaches 7085° F. LIGHT: Full sun WATER: 1" per week EAT: 65-85 days

CARROTS Sow directly in the garden 2 to 3 weeks before the last expected frost. LIGHT: Full sun WATER: 1" per week, less as plant matures EAT: 45-85 days

PEAS Peas should be planted in early March. (Too late for this year; try some next season.)

LIMA BEANS Plant approximately 2 weeks after the average date of the last frost. LIGHT: Full sun WATER: Soil should have good drainage and must be kept moist, but not soaked. EAT: 7-30 days, based on soil temperature

TOMATOES Tomato transplants can be grown indoors from seed in 6 to 8 weeks. Move them to the garden 1 or 2 weeks after the average last frost date for your area. LIGHT: Full sun LETTUCE WATER 1" per week Plant outside as soon EAT: 55-90 days as the ground is no longer frozen. Seeds will germinate when the soil temperature is as low as 45° F. LIGHT: Full sun GROW WATER: Even YOUR OWN moisture For vegetable tips EAT: 40-85 days and where to buy

seeds, visit taste ofhome.com/links

Editor’s Note: Climate and soil conditions will vary. Check with your local garden center for more exact watering recommendations for your area.

WHAT DOES THAT THING DO? Pair the funky gadgets with their time-saving uses, and discover your next favorite kitchen tool in the process!

A

G R E AT F I N D

IN A NUTSHELL:

Lambertville Station Restaurant LAMBERTVILLE, NJ

* Offering casual dining with indoor and outdoor seating, this local landmark serves breakfast, lunch and dinner daily. * Seasonal menus feature American cuisine. * The Inn at Lambertville Station offers lodging in

“Located in a restored 19th-century train station on the banks of the Delaware River, Lambertville Station is a favorite restaurant of ours,” says Martha Wright from Roebling, New Jersey. “It’s a charming place and the food is great. “They serve the most delicious Coconut Bread, a longtime specialty. The menu changes seasonally, featuring fresh ingredients and interesting twists on American cuisine. Their desserts are out of this world!”

For more details about Lambertville Station Restaurant and Inn, and the recipe for Coconut Bread, go to tasteofhome.com/links

unique, antique-filled rooms.

Food, love, career and mothers, the four major guilt groups. —CATHY GUISEWITE

1) Slide garlic cloves in, give it a couple rolls and out pop clean, peeled cloves, while the skins stick inside. 2) Slides right down the center of a mango and pops out the tricky pit in one easy motion. 3) With the twist of the handle, this tool slides through bulky pineapples to create perfectly cored rings. 4) Use this double blade for faster and finer chopping.

D

E 5) Pokes out pits from olives and cherries, while keeping the spray of juice off unsuspecting chefs.

1) E-Garlic Peeler; 2) C-Mango Splitter; 3) B-Pineapple Slicer; 4) A-Mezzaluna; 5) D-Olive/Cherry Pitter

all aboard… {

B

C

creator of the CATHY comic strip

WHERE TO FIND STUFF WE LOVE!

For more information on these products, go to tasteofhome.com/links

“I didn’t know that!” A favorite around the Taste of Home offices, Eater’s Digest is packed with fun food trivia and tips. Who’s Whitman and why the Sampler? How about 12 quick ways to dress up a salad? Feast on 400 delectable snippets about edibles—you won’t gain an ounce! To order, visit tasteofhome.com/links.

APRIL/MAY 2009

tasteofhome.com_15

Crunchy. Tasty. Better than breadcrumbs . ™

FRENCH’S® CRUNCHY ONION CHICKEN™ Prep Time: 5 minutes Cook Time: 20 minutes 2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions 2 tbsp. flour 4 boneless skinless chicken breasts 1 egg, beaten

Look for us in the canned vegetable aisle. www.frenchsfoods.com

© 2009 RECKITT BENCKISER INC.

Crush French Fried Onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake at 400ºF for 20 minutes until cooked through.

OPEN HOUSE

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

Bringing a dish to share? Here are some helpful tips from seasoned potluckers! “We feed a lot of people when our family gets together, so my sisters and I set up a big buffet on the kitchen counter with each dish in a slow cooker (mashed potatoes, scalloped corn, etc.). Guests bring the breads, rolls, salads and desserts. If someone’s late, they can still have a hot meal.” —Marla Campbell SMYRNA, NY

“I like to fix a bread bowl filled with cheese dip when I go to a potluck. To warm the filled bowl, I put it in an oven roasting bag, seal and place in the oven. After baking it, I can transport it easily in the bag, and it will still be warm on arrival.” —Nadine York EQUALITY, IL

“Making lots of cupcakes for a party? To speed the process and cut down on the mess, I rely on my turkey baster to squeeze the batter neatly into paper cupcake liners.” —Angie Stokes WINCHESTER, VA

OPEN HOUSE

potluck make once, eat twice lasagna PREP: 35 MIN. BAKE: 50 MIN. + STANDING YIELD: 2 LASAGNAS (12 SERVINGS EACH)

Geri Davis PRESCOTT, AZ “Our family loves this recipe served with a green salad and garlic bread. It’s so handy to have an extra, readymade pan in the freezer on lazy days or when guests arrive.”

1 pkg. (16 oz.) lasagna noodles 3 lbs. ground beef 3 jars (26 oz. each) spaghetti sauce 2 eggs, beaten 1-1/2 lbs. ricotta cheese 6 cups (24 oz.) shredded part-skim mozzarella cheese, divided 1 Tbsp. dried parsley flakes 1 tsp. salt 1/2 tsp. pepper 1 cup grated Parmesan cheese Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.

BIG NIGHT

Whether you’re cooking for a serious crowd (or just want LOTS of leftovers), these casual classics have mass appeal

18_tasteofhome.com

APRIL/MAY 2009

Drain noodles. Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese. Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

FORGET THE CHEDDAR, VELVEETA’S BETTER. ™

Visit velveeta.com to find lots of delicious everyday recipes. Taco Mac & Cheese Prep time: 5 min. Total time: 20 min. Makes: 6 servings

what you need! 1 lb. ground beef 1/3 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa 1-1/2 tsp. chili powder 2 cups (8 oz.) elbow macaroni, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up TACO BELL® and HOME ORIGINALS ® are trademarks owned and licensed by Taco Bell Corp. ©2009 KF Holdings.

make it! 1. BROWN meat in large skillet on medium-high heat; drain. 2. STIR in 2-3/4 cups water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low; simmer 8 to 10 minutes or until water is almost absorbed. 3. ADD VELVEETA; cook until melted, stirring frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 Tbsp. chopped green onion, if desired.

We raised three hungry boys. I had to cook and bake huge amounts of everything. —WANIETA PENNER ASSARIA, KS

FREEZER PLEASERS! All of these family-favorite recipes freeze well.

CROWD PLEASERS Have a top-notch recipe that will feed a crowd? Share it at tasteof home. com/submit

20_tasteofhome.com

sloppy joes for 8 dozen PREP: 20 MIN. COOK: 1-1/2 HOURS YIELD: 96 SERVINGS

Wanieta Penner ASSARIA, KS

15 lbs. ground beef 6 medium onions, chopped 1 gallon ketchup 3/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/2 cup prepared yellow mustard 1/4 cup white vinegar 1 Tbsp. chili powder 96 hamburger buns, split In two soup kettles over medium heat, cook and stir beef and onions until meat is no longer pink; drain. Stir in the ketchup, Worcestershire APRIL/MAY 2009

sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour to allow flavors to blend. Spoon 1/3 cup onto each bun.

the firehouse special PREP: 45 MIN. BAKE: 55 MIN. YIELD: 2 CASSEROLES (10 SERVINGS EACH)

Darrell Alvord BOISE, ID “This tastes even better the second day. I like it topped with salsa and sour cream—or both!”

2 cans (14-1/2 oz. each) chicken broth 3 cups uncooked instant rice 4 Tbsp. butter, divided

2 lbs. ground beef 2 pkg. (12 oz. each) bulk spicy pork sausage 1 lb. sliced fresh mushrooms 3 garlic cloves, minced 2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 2 cups (16 oz.) 4% cottage cheese 8 eggs, beaten 1 envelope onion soup mix 1 envelope leek soup mix 2 tsp. garlic powder 1 tsp. Creole seasoning 1/4 cup grated Parmesan cheese In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 2 Tbsp. butter; set aside. Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. Divide between two greased 13-in. x 9-in. baking dishes; sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through. Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

OPEN HOUSE

casual entertaining

c’mon over!

With my family far away, I found entertaining to be a wonderful way to bring life into my home. —KRISTIN KOSSAK BOZEMAN, MT

spring greens with beets & goat cheese PREP/TOTAL TIME: 20 MIN. YIELD: 8 SERVINGS

Kristin Kossak BOZEMAN, MT “I make variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I love the flavor combinations.”

2/3 cup pecan halves 3 Tbsp. balsamic vinegar, divided 1 Tbsp. water 1 Tbsp. sugar 1/4 cup olive oil 2 Tbsp. maple syrup 1 tsp. whole grain mustard 1/8 tsp. salt 1 pkg. (5 oz.) spring mix salad greens 1 can (14-1/2 oz.) sliced beets, drained 1 cup crumbled goat cheese In a large heavy skillet, cook the pecans, 1 Tbsp. vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Kristin Kossak knew she was in for quite an adjustment when she Spread on foil to cool. moved from her native Germany to Bozeman, MT to begin college In a small bowl, combine the oil, syrup, mustard, salt and remaining 9 years ago. But she quickly found a way to get to know her new vinegar. Refrigerate until serving.

American friends—through food! “With my family far away, I found entertaining to be a wonderful way to bring life into my home,” says the 28-year-old, who worked at a guest ranch when she came to Montana. “I love making others happy, and I love having the chance to try out fun, new recipes.” About once a month, Kristin hosts a get-together for six to eight friends, but she’s always looking for an opportunity to have smaller gatherings whenever possible. Always the organized hostess, she already has her parties planned for Christmas and her birthday bash! Now that she’s become somewhat of an expert at throwing dinner parties, we asked Kristin to share some of her know-how and recipes.

In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.

APRIL/MAY 2009

tasteofhome.com_21

KRISTIN’S PARTY TIPS > Plan ahead. Keep things easy but flavorful. > Prepare things ahead of time. People will enjoy the food, but they also want to spend time with the host. > Make a cheese tray. It is easily prepared and keeps guests satisfied until dinner is ready.

LET’S PARTY! For more entertaining tips, and to share your own party plans and recipes, go to tasteofhome. com/partyideas

chicken saltimbocca PREP: 25 MIN. COOK: 20 MIN. YIELD: 8 SERVINGS

Kristin Kossak BOZEMAN, MT “My mom used to make this dish, and it’s one of my favorites. Traditionally, it’s made with veal, but I created this version since chicken is easier to find.”

2 medium onions, chopped 2 Tbsp. butter 2 cups uncooked long grain rice 4 cups chicken broth 8 boneless skinless chicken breast halves (4 oz. each) 4 thin slices prosciutto or deli ham, halved 8 fresh sage leaves 1/2 tsp. salt 1/4 tsp. pepper 2 Tbsp. olive oil 1/2 cup white wine 1/4 cup sour cream 1/2 tsp. sugar 1 tsp. minced fresh sage In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork.

Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper. In a large skillet over medium heat, brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minutes or until juices run clear. Remove and keep warm. Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.

TEST KITCHEN TIP

It’s easiest to cut the chicken breast when it’s slightly frozen. Try using a boning knife. —MARIE PARKER

22_tasteofhome.com

APRIL/MAY 2009

banana colada sundaes PREP/TOTAL TIME: 20 MIN. YIELD: 8 SERVINGS.

Kristin Kossak BOZEMAN, MT “This is my number one option when I don’t have much time to prepare dessert but still want to wow my guests. Smiling, satisfied faces are guaranteed!”

6 Tbsp. butter, cubed 1/3 cup packed brown sugar 1/3 cup orange juice 2 tsp. ground cinnamon 4 medium bananas, sliced 1/2 tsp. rum extract 3 pints vanilla ice cream 1/2 cup flaked coconut, toasted In a small saucepan, combine the butter, brown sugar, orange juice and cinnamon. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve warm over ice cream. Sprinkle with coconut.

OPEN HOUSE

Kerry Robinson HUDSON, OH

tour my kitchen

lights... cabinets... action Sunny spruce-up makes this kitchen a star attraction

BEHIND THE SCENES! For additional photos and a floor plan of Kerry’s kitchen, visit tasteofhome.com/kerry

Know how you want the kitchen to look and what you want—cabinets, counters, lighting and flooring—before the —KERRY ROBINSON first wall is torn down. PHOTOGRAPHY BY A.J. BOYD

HUDSON, OH

W

Let the sun shine in! The Robinsons’ openconcept kitchen flows into their large living room, boasting floor-to-ceiling windows. Kelly, 10, top left, fills the house with music when she plays the piano. The breakfast bar, above and far right, has enough seating for the whole family. The kids love doing their homework on the tall, comfy chairs.

KERRY’S TIP Do your homework! If you don’t, it slows down the project. Know how you want the kitchen to look and what you want before the first wall is torn down.

24_tasteofhome.com

APRIL/MAY 2009

hen my husband, Robert, and I decided to remodel about 3 years ago, our kitchen was long overdue for an update. Our home is 14 years old, and the kitchen looked it—dark oak cabinets, Formica countertops and a big fluorescent light over the island that was way too bright. We wanted more space for entertaining, too. So we combined the kitchen remodel with a great room expansion and installed floor-toceiling windows, flooding the two rooms with natural sunlight. Our new kitchen boasts slightly distressed maple cabinets, hardwood floors and granite countertops. But my favorite features are the two dishwashers and side-byside ovens. The stovetop has a big grill and six burners that are great for holidays or when we have a bunch of people over. I no longer find myself standing at the stove for long periods of time. There have actually been occasions when I’ve had

all six burners going at once! The breakfast bar is a family gathering place, and there are enough stools for everyone. Our kids—Matt, 16; Jack, 12; and Kelly, 10—often do their homework here, and I love that I can talk with family or guests while I’m preparing dinner. Living through a major kitchen renovation is no picnic. During our yearlong stint without a kitchen, I cooked with a microwave and a griddle in the laundry room. Surprisingly, we ate out very little. I’m so glad those days are over, but it was definitely worth every minute!

SHARE YOUR KITCHEN >> Do you have a special kitchen that everyone’s always raving about? Send photos of the kitchen to [email protected]. If we use your kitchen, you’ll earn $250.

This shopping trip is no bargain if you have

Diabetic Nerve Pain.

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

Unlike some common over-the-counter pain relievers, Lyrica is FDA approved specifically to treat the shooting, stabbing, burning sensations of diabetic nerve pain. Lyrica is believed to help calm the damaged nerves† and help ease this pain – and that’s a deal worth seeking out. Ask your doctor if Lyrica can help you.

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

Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue or neck or affects your breathing or your skin. Also tell your doctor about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling “high,” swelling of hands and feet and trouble concentrating. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drive or operate machinery until you know how Lyrica affects you. Do not drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any other prescription medication.

Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422). You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. © 2009 Pfizer Inc. All rights reserved. LYU00853A

IMPORTANT FACTS

(LEER-i-kah)

IMPORTANT SAFETY INFORMATION ABOUT LYRICA

POSSIBLE SIDE EFFECTS OF LYRICA

LYRICA may cause serious allergic reactions.

LYRICA may cause serious side effects, including:

Call your doctor right away if you think you have any of the following symptoms of a serious allergic reaction: • Swelling of the face, mouth, lips, gums, tongue or neck • Have any trouble breathing • Other allergic reactions include rash, hives and blisters

LYRICA may make you feel dizzy or sleepy.

• Do not drive a car, work with machines, or do other dangerous things until you are sure you will be alert. Ask your doctor when it is okay to do these things.

LYRICA may cause problems with your eyesight, including blurry vision. • Call your doctor if you have any changes in your eyesight.

ABOUT LYRICA LYRICA is a prescription medicine used to treat:

• Nerve pain from diabetes and nerve pain that continues after the rash from shingles heals This pain can be sharp or burning. It can feel like tingling, shooting, or numbness. • Fibromyalgia, a condition which includes widespread muscle pain and difficulty performing daily activities Some people taking LYRICA had less pain by the end of the first week. LYRICA may not work for everyone.

WHO IS LYRICA FOR? Who can take LYRICA:

• Adults 18 years or older with Fibromyalgia, nerve pain from diabetes, or pain after shingles

Who should NOT take LYRICA:

• Anyone who is allergic to anything in LYRICA LYRICA has not been studied in children under 18 years of age.

BEFORE STARTING LYRICA

Tell your doctor about all your medical conditions. Tell your doctor if you: • Have or had kidney problems or dialysis • Have heart problems, including heart failure • Have a bleeding problem or a low blood platelet count • Have abused drugs or alcohol. LYRICA may cause some people to feel “high.” • Are either a man or woman planning to have children or a woman who is breast-feeding, pregnant, or may become pregnant. It is not known if LYRICA may decrease male fertility, pass into breast milk, or if it can harm your unborn baby. You and your doctor should decide whether you should take LYRICA or breast-feed, but not both. Tell your doctor about all your medicines. Include over-thecounter medicines, vitamins, and herbal products. Tell your doctor if you take: • Avandia® (rosiglitazone)* or Actos® (pioglitazone)** for diabetes. You may have a higher chance of weight gain or swelling if these medicines are taken with LYRICA. • Angiotensin converting enzyme (ACE) inhibitors • Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness if these medicines are taken with LYRICA. • Any medicines that make you sleepy

• Serious allergic reactions. See “Important Safety Information About LYRICA” for a complete description of the symptoms of a serious allergic reaction. • Dizziness and sleepiness • Eyesight problems including blurry vision • Weight gain and swelling of hands and feet. Weight gain may affect control of diabetes. Weight gain and swelling can be serious for people with heart problems. • Unexplained muscle pain, soreness, or weakness along with a fever or tired feeling • Skin sores. LYRICA caused skin sores in animals. Although skin sores were not seen in studies in people, if you have diabetes, you should pay extra attention to your skin while taking LYRICA and tell your doctor of any sores or skin problems. If you have any of these symptoms, tell your doctor right away.

The most common side effects of LYRICA are:

• Dizziness • Feeling “high” • Sleepiness • Swelling of hands and feet • Weight gain • Balance problems • Blurry vision • Trouble concentrating • Dry mouth • Increased appetite • Constipation You may have a higher chance of swelling, hives or gaining weight if you are taking certain diabetes medicines or angiotensin converting enzyme (ACE) inhibitors with LYRICA. Medicines that already make you sleepy or dizzy may make you feel more sleepy or dizzy with LYRICA.

HOW TO TAKE LYRICA Do:

• Take LYRICA exactly as your doctor tells you. Your doctor may tell you to take it 2 or 3 times a day. • Take LYRICA with or without food.

Don’t:

• Do not drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. • Do not drink alcohol or use other medicines that make you sleepy while taking LYRICA. • Do not change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. • Do not start any new medicines without first talking to your doctor.

NEED MORE INFORMATION?

• Ask your doctor or pharmacist. This is only a brief summary of important information. • Go to www.lyrica.com or call: – For Nerve Pain: 1-888-9-LYRICA (1-888-959-7422). – For Fibromyalgia: 1-888-5-LYRICA (1-888-559-7422). Uninsured? Need help paying for Pfizer medicines? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.

*Avandia is a registered trademark of GlaxoSmithKline. Rx only PARKE–DAVIS, Division of Pfizer Inc., New York, NY 10017 is a registered trademark of Takeda Chemicals Industries, Ltd., and ©2008 Pfizer Inc. All rights reserved. Printed in the USA. **Actos is used under license by Takeda Pharmaceuticals of America, Inc., and PBIF Rev. 1, April 2008 Eli Lilly and Co.

COOK SMART

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

Q

I’ve noticed a lot of restaurants serving herbed butters with breads and biscuits. Can I make them at home? Yes, you can easily make your own flavored butter. The combinations are endless and so are their uses. Here’s the scoop:

1 Soften the butter. Let it sit at room temperature (20-30 minutes) to allow easier blending of ingredients. If you don’t have time to soften the butter, use a food processor. 2 Stir in the flavor. Let your imagination run wild (or check out our list of cool combos at right).

3 Store it for great eating. Roll the butter in plastic wrap, parchment or waxed paper and refrigerate for up to 2 weeks. For longer storage, freeze in a resealable plastic bag for up to 6 months.

Try these fun, fresh flavorings > fresh strawberries and mint > chopped olives, garlic & rosemary > chopped chipotle peppers in adobo sauce > minced ginger & soy sauce > chopped sundried tomatoes & grated parmesan > stone-ground mustard & fresh snipped dill > chopped almonds, dried cherries & almond extract > peach preserves & chopped habanero pepper > grated lemon, lime & orange peel > fresh blueberries & maple syrup

For easy flavored butter recipes and other ways to use them, go to tasteofhome.com/plus

COOK SMART

menu savers

thrifty pork trio! Got pork? Make a roast seasoned with a tasty rub, then use leftovers for chili or a stir-fry

$

1.54*

PORK IN ORANGE SAUCE

*costs are per serving

MORE FOR $3 OR LESS! See page 6 for a list of other low-cost recipes in this issue. 28_tasteofhome.com

APRIL⁄MAY 2009

pork in orange sauce

$

$

german pork roast

chunky chipotle pork chili

1.70

1.54

PREP/TOTAL TIME: 30 MIN. YIELD: 4 SERVINGS

Marlene Kroll CHICAGO, IL “Here’s an Asian-inspired stir-fry that pairs nicely with a cucumber salad in vinaigrette dressing.”

1 cup uncooked long grain rice 2 tsp. cornstarch 1 tsp. sugar 1 tsp. ground ginger 1 tsp. grated orange peel 1 cup orange juice 1 tsp. soy sauce 2 celery ribs, chopped 2 medium carrots, thinly sliced 1/4 cup lightly salted cashews 1 Tbsp. canola oil 2 cups cubed cooked pork 1/2 cup chow mein noodles 1 green onion, julienned Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange peel. Stir in orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.

PREP: 20 MIN. BAKE: 1-3/4 HOURS + STANDING YIELD: 8 SERVINGS

PREP: 15 MIN. COOK: 20 MIN. YIELD: 4 SERVINGS

Camie Hewitt REDMOND, OR

Peter Halferty CORPUS CHRISTI, TX

3 Tbsp. olive oil 4 garlic cloves, minced 1 tsp. lemon juice 1 tsp. stone-ground mustard 1 tsp. salt 1/2 tsp. each dried oregano, thyme and rosemary, crushed 1/4 tsp. pepper 1 boneless whole pork loin roast (3 to 4 lbs.) 4 medium potatoes, peeled and cut into wedges 3 medium onions, cut into wedges 1 medium yellow tomato, cut into wedges

“Perfect for using leftover pork roast, this tasty, easy recipe can be made ahead and reheated—it’s even better the second day.”

In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a meat thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

This tender roast is my husband’s favorite meal. He even asks for it on his birthday!

TEST KITCHEN TIP

1 medium green pepper, chopped 1 small onion, chopped 1 chipotle pepper in adobo sauce, finely chopped 1 Tbsp. canola oil 3 garlic cloves, minced 1 can (16 oz.) red beans, rinsed and drained 1 cup beef broth 1/2 cup salsa 2 tsp. ground cumin 2 tsp. chili powder 2 cups cubed cooked pork 1/4 cup sour cream

You’ll find canned chipotle peppers in the ethnic section of your grocery story. You can freeze any leftovers in an ice cube tray in 1 Tbsp. amounts for future use —ANNIE RUNDLE

In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; saute 1 minute longer. Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream.

—CAMIE HEWITT

MONEY-SAVING MEALS Sign up for our free Menu$aver Enewsletter at taste ofhome.com/menu saver for more economical recipes, tips and coupons to print and redeem at your supermarket

REDMOND, OR

APRIL⁄MAY 2009

tasteofhome.com_29

COOK SMART

tips from a pro

eat the bowl! TOH Food Editor Pat Schmeling shows you how to make crisp, lacey Parmesan baskets that taste as great as they look

parmesan, walnut & arugula baskets PREP/TOTAL TIME: 30 MIN. YIELD: 6 SERVINGS

Anna Maria Wharton STATEN ISLAND, NY

1 cup plus 2 Tbsp. shredded Parmesan cheese 2 Tbsp. finely chopped walnuts SALAD:

4 cups fresh arugula or spring mix salad greens 1/2 cup green grapes, halved 2 Tbsp. chopped walnuts 2 Tbsp. olive oil 1 Tbsp. raspberry vinegar 1/4 tsp. salt 1/8 tsp. pepper

2

1 Spread shredded Parmesan evenly in heated crepe pan; add chopped nuts to melted cheese

Cook over medium-high heat 1-2 minutes until edges are lightly brown; lift out of pan with spatula MAKE ’EM AHEAD. Store between layers of waxed paper in an airtight container at room temperature for up to a week. MINIS. Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350° for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes. VARIETY. Add 1-2 tsp. of your favorite spice or fresh herbs.

3 Invert hot cheese disk over bottom of an inverted glass or custard cup; allow to cool

30_tasteofhome.com

APRIL⁄MAY 2009

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tbsp. cheese and 1 tsp. walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in. diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming six baskets. For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Place 1/2 cup salad in each basket. Serve immediately.

Want to impress? Serve up salad in crispy Parmesan baskets and just watch the reaction! —ANNA MARIA WHARTON STATEN ISLAND, NY

COOK SMART

quick fix Cook linguine according to package directions. Meanwhile, trim 1/4 in. off the bottoms of broccoli rabe stems; discard coarse outer leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

spinach pastrami wraps PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

Rhonda Wilkinson LEVITTOWN, PA “With minimal ingredients, this tasty roll-up makes a hearty lunch or a no-fuss supper. You can also slice and serve as appetizers.”

4 flour tortillas (10 in.), room temperature 4 oz. cream cheese, softened 3/4 cup shredded cheddar cheese 1/4 cup chopped red onion 1/4 cup sliced Greek olives 1/2 lb. thinly sliced deli pastrami 1-1/2 cups fresh baby spinach

I created this recipe because I needed a speedy entree with few ingredients. —MARY ANN LEE CLIFTON PARK, NY

fast & fabulous broccoli rabe & garlic pasta PREP/TOTAL TIME: 30 MIN. YIELD: 4 SERVINGS

Mary Ann Lee CLIFTON PARK, NY “Broccoli rabe, or rapini, pairs so well with garlic to make this a great dish!”

Spread tortillas with cream cheese; sprinkle with cheddar cheese, onion and olives. Top with pastrami and spinach. Roll up tightly; secure with toothpicks.

12 oz. uncooked linguine 1 lb. broccoli rabe 3 garlic cloves, minced 2 Tbsp. olive oil 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. crushed red pepper flakes 1 cup chicken broth, divided 1/4 cup minced fresh parsley 1/4 cup shredded Parmesan cheese APRIL/MAY 2009

tasteofhome.com_31

oh-so-easy tomato cream soup PREP/TOTAL TIME: 20 MIN. YIELD: 4 SERVINGS

Eileen Korecko

HOT SPRINGS VILLAGE, AR

“ ”

2 cups milk 1 can (14-1/2 oz.) diced tomatoes, undrained 1 pkg. (8 oz.) cream cheese, softened 1/4 cup coarsely chopped fresh basil 1/2 tsp. salt 1/8 tsp. pepper

I like to make things that are quick, easy and taste good. This recipe is all three.

Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.

—EILEEN KORECKO

HURRY UP!

HOT SPRINGS VILLAGE, AR

Send in your favorite fast-to-fix recipes at taste ofhome.com/ submit

VARY THE RECIPES ON THESE PAGES TO SUIT YOUR TASTE... Rapini and Garlic Pasta 1. Shaved hard cheese, like Parmesan, dresses up this dish. Simply run your vegetable peeler over the block of cheese. 2. To make this dish heartier, add cubed, cooked chicken.

Spinach Pastrami Wraps 1. For an interesting twist, use a savory-flavored cream cheese. 2. Roll the tortilla tightly, and thinly slice wraps for an easy appetizer. 3. No spinach on hand? Substitute any lettuce instead! 4. Use whole wheat tortillas to triple the fiber content.

Oh-So-Easy Tomato Soup 1. Italian-flavored diced tomatoes would be great in this recipe! If you use them, remember to reduce the basil. 2. If you like more heat in this recipe, use a can of diced tomatoes and green chilies.

COOK SMART

healthy choices

seasoned for spring Zesty seasonings in this versatile salad will liven up your meal wild rice salad PREP: 1-1/4 HOURS + CHILLING YIELD: 4 SERVINGS.

TO YOUR HEALTH You’ll find more good-for-you ideas at tasteof home.com/ healthy

Robin Thompson ROSEVILLE, CA

3 cups water 1 cup uncooked wild rice 2 chicken bouillon cubes 4-1/2 tsp. butter 1 cup cut fresh green beans

1 cup cubed cooked chicken breast 1 medium tomato, chopped 1 bunch green onions, sliced 1/4 cup rice vinegar 1 Tbsp. sesame oil 1 garlic clove, minced 1/2 tsp. dried tarragon 1/4 tsp. pepper In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; trans-

fer to a large bowl and cool completely. Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled. Nutrition Facts: 1-1/2 cups equals 330 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 618 mg sodium, 43 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 very lean meat, 1 vegetable.

It’s great on a hot day but equally tasty at room temperature or warmed in the microwave. –ROBIN THOMPSON ROSEVILLE, CA

34_tasteofhome.com

APRIL/MAY 2009

Connect to Rick Warren’s New Purpose Driven Community

Find hope and comfort by becoming a member of Rick Warren’s Purpose Driven Connection. Join Pastor Rick and a community of thousands of like-minded people. You’ll receive all-new: Purpose Driven Connection magazine Rick Warren’s small group lessons on DVDs Lesson enhancing study guides FREE access to the Purpose Driven Connection online community: • Participate in inspiring discussions • Connect with new and old friends • Share what God is doing in your life

Connect at:

purposedriven.com/toh or call 1-877-342-4642

TH1

COOK SMART

kids in the kitchen

shell game

These tasty pasta shells make for great family time in the kitchen

et your kids cookin’! Here’s a recipe that’s short on prep time and long on fun! “I hear from many moms looking for things to cook with their kids,” says TOH Food Director Diane Werner. “When I tried Dolores Betchner’s Easy Stuffed Shells, I thought it would be a fantastic recipe to make with a child. “The adult would, of course, boil the noodles, but the kids can fill them with meatballs and top with cheese. It’s a great way to instill a love of cooking in a child.” And Diane has this tip for moms (or dads): While you’re boiling the noodles, let the kids snack on any cooked broken pasta. “I used to give my children the cooked, broken shells,” Diane recalls. “You’d have thought I’d given them a piece of cake!”

G

easy stuffed shells PREP: 20 MIN. BAKE: 40 MIN. YIELD: 12 SERVINGS

Dolores Betchner CUDAHY, WI “I put this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite.”

1 pkg. (12 ounces) jumbo pasta shells 1 jar (26 oz.) spaghetti sauce 36 frozen cooked Italian meatballs (1/2 oz. each), thawed 2 cups (8 oz.) shredded part-skim mozzarella cheese Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

GET OUT YOUR CRAYONS! Download a new coloring book page and recipe at tasteofhome.com/kids

SMALL FRY COOKS AT WORK Send us pictures of your junior chefs and the recipes you prepare with them to [email protected]. Please put “Kids in the Kitchen” in the subject line. Evan Robey, 3 Rochester, NY

36_tasteofhome.com

APRIL/MAY 2009

The Bucks — Asa, 13; Levi, 10; Curtis, 15 Buckfield, ME

Kaylee Umbright, 18 mos. Springfield, MO

Blair Etoch, 10 Ridgecrest, CA

COOK SMART

party of two In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce.

creamy bow tie pasta PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS

Kathy Kittell

LENEXA, KS

Add a little zip to your meal with this saucy pasta. It’s a great accompaniment to almost any dish.

1 cup uncooked bow tie pasta 1-1/2 tsp. butter 2-1/4 tsp. olive oil 1-1/2 tsp. all-purpose flour 1/2 teaspoon minced garlic Dash salt Dash dried basil Dash crushed red pepper flakes 3 Tbsp. milk 2 Tbsp. chicken broth 1 Tbps. water 2 Tbsp. shredded Parmesan cheese 1 Tbsp. sour cream

perfect pair These crab cakes are spiced just right, and the sauce is the perfect accent. —KATIE SLOAN

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

CHARLOTTE, NC

carolina crab cakes PREP: 10 MIN. + CHILLING COOK: 10 MIN. YIELD: 2 SERVINGS

Katie Sloan CHARLOTTE, NC

1 egg, lightly beaten 1/2 cup soft bread crumbs 1/4 cup mayonnaise 1 tsp. grated onion 1/2 tsp. minced fresh parsley 1/2 tsp. Worcestershire sauce

COMFORT FOODS FOR 2! In the special Cooking for 2 Comfort Food Recipe Cards issue, you’ll get 104 great recipes for comforting classics pared down for two so you won’t have days of leftovers. Pick up a copy wherever magazines are sold starting April 21. TOH FIELD EDITOR

1/8 tsp. seafood seasoning 1/8 tsp. ground mustard Dash pepper Dash hot pepper sauce 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed 1 Tbsp. canola oil

Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

MUSTARD SAUCE:

2 Tbsp. mayonnaise 2 Tbsp. sour cream 1 Tbsp. Dijon mustard 1/2 tsp. lemon juice 1/2 tsp. Worcestershire sauce In a small bowl, combine the first 10 ingredients. Fold in crab. Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients. APRIL/MAY 2009

tasteofhome.com_37

COOK SMART

eat, shrink & be merry

poultry in motion

BY JANET & GRETA PODLESKI

These scrumptious turkey and chicken recipes will really move you! gobble-icious turkey strips PREP: 30 MIN. + MARINATING BAKE: 10 MIN. YIELD: 6 SERVINGS

You’ll get a kick out of these sesameand-coconut-crusted strips served with a fruity pineapple-plum sauce. MARINADE

1 egg 1/4 cup hoisin sauce 1 tsp dark sesame oil 1-1/2 lbs boneless, skinless turkey breast, cut into strips (about 1 x 4 inches)

COATING

2/3 cup sweetened shredded coconut 2 tbsp sesame seeds 1/2 cup unseasoned dry bread crumbs 1/4 tsp each salt, garlic powder and onion powder 1/8 tsp cayenne pepper SAUCE

1/2 cup plum sauce 1/3 cup unsweetened frozen pineapple juice concentrate, thawed 1-1/2 tsp each prepared yellow mustard and cornstarch In a large bowl, whisk together egg, hoisin sauce, and sesame oil. Add turkey strips and (using your hands) toss to coat with marinade. Cover and refrigerate for 30 minutes (or longer if possible). Meanwhile, place coconut and sesame seeds in a small dry skillet over medium heat. Cook until golden brown, stirring frequently. Be careful not to

38_tasteofhome.com

APRIL/MAY 2009

burn them! Transfer toasted coconut and sesame seeds to a small pie plate or shallow dish and let cool. Add bread crumbs, salt, garlic powder, onion powder and cayenne pepper. Mix well and set aside. Preheat oven to 450°F. Working one at a time, shake excess marinade from turkey strips and roll in crumb mixture. Make sure strips are well coated with crumbs. Place on a cookie sheet that has been sprayed with cooking spray. Repeat with remaining strips and coconut mixture. Spray tops of strips with a light coating of cooking spray. Bake on middle oven rack for 6 minutes. Remove from oven and gently turn pieces over. Spray other side with a light coating of cooking spray. Return to oven and bake about 4 more minutes, until coating is lightly browned and turkey is cooked through. While strips are baking, prepare sauce. Combine all sauce ingredients in a small saucepan and cook over medium heat until sauce is bubbly and has thickened. Keep warm. Serve hot strips with warm dipping sauce. Enjoy! Per serving with sauce: 342 calories, 7.1 g total fat (3.4 g saturated fat), 30 g protein, 39 g carbohydrate, 2 g fiber, 106 mg cholesterol, 544 mg sodium

Contrary to popular belief, the strongest muscle in the body is not the heart— it’s the tongue! Bet you didn’t know that tongue prints are as unique as fingerprints. Could this be another way to lick crime?

sticky chicky

Preheat oven to 400°F. Spray a 9 x 13-inch baking pan with cooking spray. Arrange chicken thighs in pan in a single layer.

Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovEven if your kids are picky, there’s no ered, for about 40 minutes, or until way they’ll call these “icky!” the chicken is no longer pink in 16 boneless, skinless chicken thighs the center. (about 3 lbs) Remove chicken from pan and SAUCE keep warm. Carefully pour sauce 1/2 cup your favorite barbecue from pan into a small pot. Bring to sauce (hickory flavored is nice!) a boil over medium-high heat. 1/4 cup reduced-sodium soy sauce Combine cornstarch with an equal 1/4 cup red wine vinegar amount of water and mix until 1/4 cup liquid honey or maple syrup smooth. Add to sauce. Cook until sauce is bubbly and has thickened, 1 tbsp chili powder about 1 minute. Serve hot chicken 1 tbsp Dijon mustard with extra sauce on top. 1 tbsp grated gingerroot Per serving: 287 calories, 7.1 g total fat (1.7 g saturated fat), 32 g protein, 19 g carbohydrate, 0.5 g fiber, 141 mg 2 tsp minced garlic cholesterol, 590 mg sodium 1 tsp ground cumin 1 tbsp cornstarch PREP: 20 MIN. BAKE: 40 MIN. YIELD: MAKES 8 SERVINGS

TWINKIE, TWINKIE, LITTLE STAR After dieting awhile, you can get obsessed with the idea of eating. Ever try singing to take your mind off food? Go ahead, try it: Gumdrops keep fallin’ on my head...Ain’t nothin’ but a hot dog...The farmer in the deli. It just doesn’t work. Neither does dieting. In fact, diets stink. They’re unrealistic and temporary, putting us in a voluntary state of famine. Funny that we’d starve ourselves to death, hoping we’ll live longer. (We like to say that dieting is only wishful shrinking!) And how about those diet programs with the boot-camp mentality? They tell you what to eat (their food), when to eat it and that you have to eat all of it. That’s not a diet, it’s living with your parents! No wonder 95% of diets fail. Forget about dieting and get on with healthy living! Changing your eating habits doesn’t always mean eating less, it means eating better. And that’s something to sing about.

On a diet? Go to the paint store. You can get thinner there.

POP QUIZINE What do you call the seeds inside a grape? a. annoying b. pips c. hulls d. Brad’s Pits At weddings in the Czech Republic, it’s customary to throw “BLANK” at the bride and groom instead of rice. Is it… a. punches b. coins c. peas d. hockey pucks ANSWERS BELOW

BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress. Order now at ShopTasteofHome.com or call 1-800/717-9011.

ANSWERS: (B) PIPS. THANK HEAVEN—GLADYS KNIGHT AND THE GRAPE SEEDS JUST DIDN’T HAVE A GOOD RING TO IT! (C) PEAS. THIS EXPLAINS THE ORIGIN OF THE EXPRESSION “SPEAK NOW, OR FOREVER HOLD YOUR PEAS.”

APRIL/MAY 2009

tasteofhome.com_39

COOK SMART

cooking school

MARY JANICE REISDORF

Our shows are such fun. They feel like family; I love seeing people win prizes! “FUN!” is how Mary Janice Reisdorf describes her job as TOH Cooking School culinary specialist for the upper Midwest. With a certificate from Le Cordon Bleu Culinary Institute in London and an associates degree in culinary arts from Kendall College in Chicago, she’s certainly got a wealth of info to share!

Q: Who taught you to cook? A: I had a huge interest in cooking from a young age. I always cooked with my mom, and she’d buy me cookbooks with new recipes to try. My family has a ranch on the Texas-Mexico border, and our cook, Aurelio, would make tortillas for every meal, so I cooked a lot with him, too. With practice, my tortillas are much better now!

Q: How does cooking fit into your daily life? A: When I’m on the road, the only cooking I do is on stage. But when I’m home, my husband and I like to have theme nights, such as Thai food or barbecue. He’s a great help in the kitchen, and we have a blast exploring new recipes together.

Q: What are some of your favorite TOH recipes? A: I love Seafood Enchiladas from Donna Roberts of Shumway, Illinois, and serve them often with Frozen Lemon-Berry Margaritas from Julie Hieggelke of Grayslake, Illinois. I like having the option of making them with or without alcohol.

OLÉ For Mary Janice’s favorite Seafood Enchiladas recipe, visit tasteofhome. com/plus

40_tasteofhome.com

APRIL/MAY 2009

frozen lemon-berry margaritas PREP/TOTAL TIME: 15 MIN. YIELD: 4 SERVINGS.

Julie Hieggelke GRAYSLAKE, IL

6 lime wedges 3 Tbsp. coarse sugar 2/3 cup lemonade concentrate 1 cup frozen unsweetened raspberries 2 cups ice cubes 1 pkg. (16 oz.) frozen sweetened sliced strawberries, partially thawed 1/2 cup frozen blueberries 1 Tbsp. sugar 1/2 cup tequila, optional Using lime wedges, moisten the rims of six margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Return raspberry mixture to blender; add ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth. Pour into prepared glasses. Garnish with reserved limes.

CONTEST

breakfast & brunch

Mom is going to feel extra-special when you start her Mother’s Day (or any day) with one of our 12 enticing contest winners

wake-up call

CONTEST WINNER

ENTER

OUR NEXT CONTEST!

Jo Groth

GROUND BEEF

“The recipe is easy to double or triple, and the strudels freeze wonderfully, so you can make them ahead.”

best of the brunch

Sometimes, sharing a recipe pays off in ways you never expect. Just ask Jo Groth, a Taste of Home field editor from Plainfield, IA. Years ago, a neighbor gave Jo the recipe for individual, sausage-filled strudels. Jo would make them for family and large gatherings, substituting ham for the sausage, and they were always a hit. So when she entered the Ham & Cheese Breakfast Strudels in our “Breakfast and Brunch” recipe contest, our judges ate them up, awarding her the $500 Grand Prize. Jo, a fourth-grade teacher, and husband Randy, a veterinarian, are empty nesters with three daughters and one son. Although she now cooks for two, that doesn’t stop her from cooking and baking for a crowd. She made 300 of the strudels for her oldest daughter’s graduation party and baked over 20 cheesecakes for each of her daughters’ weddings. Jo also prepares the meal for Randy’s office Christmas party...and makes more than 20 kinds of candy to give as holiday gifts. That sharing spirit extends outside the kitchen. Part of her Grand Prize money will go to her church’s flood relief fund. She’ll also treat her family to dinner at a favorite restaurant. “My favorite thing to make for supper is reservations,” she jokes, “and we seldom eat out!”

JO’S TIP: “To freeze, place cooled strudels on a cookie sheet lined with plastic or waxed paper and freeze. Once frozen, transfer strudels to a freezer container, layering waxed paper, parchment or plastic wrap between them for easy removal.” 42_tasteofhome.com

APRIL/MAY 2009

The sky’s the limit when you’ve got economical ground beef on hand. There are hundreds of dishes you can make with this versatile meat, and we want your best…from saucy appetizer meatballs to savory ground beef bakes and everything in between. Send them in, and you could win $500 for 1st place, $300 for 2nd and $150 for 3rd. Nine runners-up will receive the current Contest Winning Annual Recipes cookbook.

HERE’S WHAT WE’RE LOOKING FOR:

Hearty chili, soups and salads Comforting casseroles, meatloaf and meatballs Dressed-up burgers grilled to perfection Savory appetizers and skillet meals…and don’t forget recipes for Italian, Mexican and other ethnic dishes! ENTRY DEADLINE IS

June 15, 2009 Winners will be announced in the Feb/March 2010 issue.

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

ham & cheese breakfast strudels

oatmeal brulee with ginger cream

fruit salad with o.j. reduction

sunny morning doughnuts

2 slices fresh gingerroot (about 3/4-inch diameter) 1 cinnamon stick (3 in.) 1 Tbsp. grated orange peel 3 Tbsp. maple syrup 1/8 tsp. ground nutmeg OATMEAL:

4 cups water

1/4 cup chopped dried apricots 1/4 cup dried cherries, chopped 1/2 tsp. salt 3 Tbsp. brown sugar 2 Tbsp. butter 1 cup fresh or frozen unsweetened raspberries, thawed 1/4 cup sugar

2 cups old-fashioned oats

In a small saucepan, bring the cream, ginger, cinnamon and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Cover and let stand for 2 minutes. Grease four 10-oz. ramekins with the butter; add raspberries. Spoon oatmeal over the top; sprinkle with sugar. Place on a baking sheet. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

SUNNY MORNING // DOUGHNUTS

tasteofhome.com

PREP: 30 MIN. + CHILLING YIELD: 20 DOUGHNUTS

4-1/2 to 5 cups all-purpose flour 1-1/4 cups sugar 4 tsp. baking powder 1 tsp. salt 3 eggs, beaten

COOK: 5 MIN./BATCH

1 cup milk 1/4 cup canola oil 2 Tbsp. orange juice 4 tsp. grated orange peel

3 Tbsp. butter, divided 2 Tbsp. all-purpose flour 1 cup milk 1/3 cup shredded Swiss cheese 2 Tbsp. grated Parmesan cheese 1/4 tsp. salt 5 eggs, beaten

6 sheets phyllo dough 1/2 cup butter, melted 1/4 cup dry bread crumbs TOPPING:

2 Tbsp. grated Parmesan cheese 2 Tbsp. minced fresh parsley

In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat. Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 tsp. bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake at 375° for 1015 minutes or until golden brown. Serve immediately. To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month. Place 2 in. apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

tasteofhome.com

PREP: 15 MIN. COOK: 25 MIN. YIELD: 12 SERVINGS (3/4 CUP EACH)

2 medium red apples, cubed 1 medium green apple, cubed

Confectioners’ sugar

2 Tbsp. lemon juice

tasteofhome.com

1/4 lb. ground fully cooked ham (about 3/4 cup)

In a small saucepan, melt 2 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.

2 medium peaches, cubed

Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar.

APRIL/MAY 2009

PREP: 25 MIN. BAKE: 15 MIN. YIELD: 6 SERVINGS

Oil for deep-fat frying

In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt. Combine the eggs, milk, oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.

44_tasteofhome.com

HAM & CHEESE BREAK FAS T S T RUDELS

1/2 cup heavy whipping cream

//

GINGER CREAM:

FRUIT SALAD WITH // O.J. REDUCTION

OAT MEAL BRULEE WIT H GINGER CREAM

//

PREP: 30 MIN. BROIL: 10 MIN. YIELD: 4 SERVINGS

1 cup orange juice 1/3 cup sugar 2 medium navel oranges, peeled, sectioned and chopped 2 cups fresh blueberries

Place the apples, peaches and lemon juice in a large bowl. Cover with water; set aside. In a small saucepan, combine orange juice and sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Drain apple mixture. Add the oranges, blueberries and orange juice mixture; toss to coat. Nutrition Facts: 3/4 cup equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

tasteofhome.com

bistro breakfast panini

cappuccino cinnamon rolls

blueberry cheesecake flapjacks

bear’s breakfast burritos

1 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°)

1 cup packed brown sugar 4 tsp. instant coffee granules 2 tsp. ground cinnamon ICING:

1/2 cup buttermilk

2 Tbsp. butter, softened

3 Tbsp. sugar

1 to 2 Tbsp. milk

2 Tbsp. butter, softened

2 tsp. cappuccino mix

1-1/4 tsp. salt 5-1/2 to 6 cups all-purpose flour FILLING:

1-1/2 cups confectioners’ sugar 1/2 tsp. vanilla extract

BIS T RO BREAK FAS T PANINI

1 pkg. (1/4 oz.) active dry yeast

BAKE: 25 MIN.

PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS

6 bacon strips 1 tsp. butter 4 eggs, beaten 4 slices sourdough bread (3/4 inch thick)

//

CAPPUCCINO CINNAMON ROLLS

//

PREP: 45 MIN. + RISING YIELD: 1 DOZEN

1/4 cup butter, melted

1/8 tsp. salt

In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

3 oz. Brie or Camembert cheese, thinly sliced 8 thin slices apple 1/2 cup fresh baby spinach 2 Tbsp. butter, softened

1/8 tsp. pepper In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set. Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.

PREP: 45 MIN. COOK: 15 MIN. YIELD: 12 SERVINGS 2 pkg. (22-1/2 oz. each) frozen hash brown patties

1 large sweet red pepper, chopped

15 eggs

1 large onion, chopped

2 Tbsp. chili powder

1 bunch green onions, chopped

2 Tbsp. garlic salt 1 Tbsp. ground cumin 1/2 lb. uncooked chorizo or bulk spicy pork sausage 6 jalapeno peppers, seeded and minced 1 large green pepper, chopped

3 cups salsa 1 pkg. (28 oz.) flour tortillas (12 in.), warmed 4 cups (16 oz.) shredded Monterey Jack cheese Sour cream, optional

Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside. In a large skillet, cook the chorizo, jalapenos, peppers and onions over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa. Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.

To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

tasteofhome.com 46_tasteofhome.com

APRIL/MAY 2009

tasteofhome.com BLUEBERRY CHEESECAKE // FLAPJACKS

BEAR’S BREAKFAST // BURRITOS

tasteofhome.com

PREP: 30 MIN. COOK: 5 MIN./BATCH YIELD: 12 PANCAKES (3/4 CUP TOPPING)

1 pkg. (3 oz.) cream cheese, softened 3/4 cup whipped topping 1 cup all-purpose flour 1/2 cup graham cracker crumbs 1 Tbsp. sugar

1/4 tsp. salt 2 eggs, lightly beaten 1-1/4 cups buttermilk 1/4 cup butter, melted 1 cup fresh or frozen blueberries

1 tsp. baking powder

3/4 cup maple syrup, warmed

1/2 tsp. baking soda

Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in Editor’s Note: blueberries. If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

tasteofhome.com

raspberry cheese blintz bake

benedict eggs in pastry

spiral omelet supreme

petite sticky buns

2 egg yolks 2 Tbsp. lemon juice 1 tsp. Dijon mustard 1/2 cup butter, melted Dash cayenne pepper 2 cups cubed fully cooked ham 2 green onions, chopped 1 Tbsp. butter

7 eggs, divided 2 Tbsp. milk 1 pkg. (17.3 oz.) frozen puff pastry, thawed 1 cup (4 oz.) shredded cheddar cheese 1 Tbsp. water Minced fresh tarragon, optional

RAS PBERRY CHEESE // BLINT Z BAK E

BENED ICT EGGS IN PAST RY

//

PREP: 30 MIN. BAKE: 20 MIN. YIELD: 4 SERVINGS

PREP: 25 MIN. BAKE: 40 MIN. + STANDING YIELD: 12 SERVINGS 1/2 cup orange juice 6 eggs 2 egg whites 1-1/2 cups (12 oz.) sour cream

Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

1/4 cup sugar

1/4 cup butter, softened

TOPPING:

1 tsp. grated orange peel

1 pkg. (12 oz.) frozen unsweetened raspberries, thawed

1 tsp. vanilla extract

2 Tbsp. cornstarch

Dash salt

3/4 cup orange juice

For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting.

Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.

For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges if desired.

Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.

1/4 cup sugar

3/4 cup butter, cubed

1 pkg. (1/4 oz.) active dry yeast

3/4 cup chopped pecans, toasted

1 tsp. salt

2 Tbsp. honey

1-1/4 cups milk

1 tsp. ground cinnamon

1/4 cup butter, cubed 1 egg

1 cup packed brown sugar

1/2 tsp. maple flavoring

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour. In a small saucepan over low heat, cook topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups. Stir dough down. Fill greased muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes. Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.

tasteofhome.com 48_tasteofhome.com

APRIL/MAY 2009

SPIR AL OMELET SUPREME

TOPPING:

tasteofhome.com

//

// PETITE STICKY BUNS

tasteofhome.com

3 to 3-1/4 cups all-purpose flour

2 cups (16 oz.) 4% cottage cheese

Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish.

On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.

BAKE: 15 MIN.

1 tsp. vanilla extract

Mandarin oranges, optional

In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.

PREP: 30 MIN. + RISING YIELD: 2 DOZEN

2 egg yolks

1 cup all-purpose flour

2 tsp. baking powder

In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.

FILLING:

PREP: 20 MIN. BAKE: 20 MIN. YIELD: 8 SERVINGS

4 oz. cream cheese, softened

1 cup sliced fresh mushrooms

3/4 cup milk

1 small onion, chopped

1/4 cup plus 2 Tbsp. grated Parmesan cheese, divided

2 tsp. canola oil

2 Tbsp. all-purpose flour 12 eggs 1 large green pepper, chopped

1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese 1 plum tomato, seeded and chopped 1-1/4 tsp. Italian seasoning, divided

Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside. In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan. Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender. Keep warm. Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 tsp. Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.

tasteofhome.com

marketplace Cookbook Offers Bold Flavors NEW

EXCLUSIVE!

Enjoy the fresh, bold tastes of southwestern cooking—with none of the hassle! Taste of Home Southwestern Made Easy gives you more than 200 simple main dishes, sides, appetizers, salsas and desserts, all packed with family-pleasing southwestern flair. Hardcover, 112 pages, color photos. 8-1/2" x 10-7/8".

Free Gift!

38596 Taste of Home Southwestern Made Easy $14.99

Free Gift with your cookbook! Add some spice to your table with this ceramic salsa server! Lidded bowl holds 1-1/2 cups and includes a bright green spoon.

Bright Colors Will Bowl You Over!

FREE SHIPPING $3 processing on any order

You’ll love dishing up your favorite food in these fun ceramic bowls. Assorted colors with a charming swirl design. 7"D. Dishwasher and microwave safe. 38605 Swirl Bowls (set of 6) $12.99

Toll-Free: 1-800-880-3012

www.ShopTasteofHome.com (Mention suite 1073P)

Spices At Your Fingertips

Bake Crispy Tortilla Bowls

Our 3-tiered spice stack holds 27 full-size or 54 half-size bottles, high-impact plastic wipes clean. 8"H x 10-3/4"W x 10-3/4" D.

It’s as easy as pressing a soft tortilla in the pan and putting it in the oven! Save more money with the included healthy, no-fry recipes. 8-5/8"W.

37245 Spice Stack $39.99

31938 Tortilla Bowl Bakers (set of 2) $16.99

tasty travels SAVE $50.00 per person when you book within 30 days!*

Culinary Cruise— One departure, Aug. 29-Sept. 5, 2009 Enjoy an exclusive Taste of Home cooking demonstration in the ship’s state-of-the-art Culinary Arts Center. NEW Flavor of Maine—Three departures, June and Sept. 2009 Sample mouthwatering Taste of Home recipes made with the freshest local ingredients.

Homecoming Weekend—Three departures, Aug. and Sept. 2009 Visit Greendale, Wisconsin, the picturesque home of the world’s #1 food magazine.

Toll Free: 1-800-344-6918

¯

For complete tour itineraries, free catalog or reservation information, call or visit us online!

www.CountryTours.com

*Savings cannot be combined with other offers. Use Promotion Code #8098

come see us soon! THERE are likely more recipes tested in our Greendale, Wisconsin headquarters than anywhere else in the world. But that’s not the only reason to come for a visit—there are a lot of things you can enjoy here: • Find bargains galore at the Taste of Home Outlet Store. Books, garments, kitchen tools, decorating items—save as much as 80% off. •Enjoy delicious food at Harmony Inn, the village restaurant.

Don’t Delay. There’s a lot of things cooking in Greendale!

www.DiscoverGreendale.com

sizzled in olive oil, sprinkled with dark chocolate and drizzled with honey.

OLIVE OIL PANCAKES, ANYONE? Who could resist when chef José Andrés prepared them for the Taste of Home staff, right in our Test Kitchen? Familiar from his Made in Spain public TV show, José is most animated when he’s talking about cooking for his wife and daughters. “My daughter came home from a sleep-over party and yelled, ‘Daddy, Daddy, we have to make pancakes!’” he recalled as he flipped flapjacks for us. “They’re not common in Spain, where we lived until the early 1990s. Now we make them often.” Uncommonly good, José’s pancakes are

A TASTY MISSION “I try to bring a taste of Spain to America,” explained the chef, widely credited with bringing Spanish-style tapas cuisine to the U.S. “I love to show families how easy it is to cook Spanish dishes and introduce them to Spanish ingredients.” Healthy, flavorful olive oil tops his list; he proudly asserts that Spain produces more of it than any other country in the world. His fresh-tasting cojondongo—or tomato bread salad—features extra-virgin olive oil. “Don’t be afraid to try something new,” he said. “If you think about it, every food that’s traditional was once new and modern.”

TV chef José Andrés visited TOH— and cooked breakfast!

SPANISH ACCENT

José’s Latin charm lit up the faces of our staff. From left: José presenting Editor in Chief Catherine Cassidy her birthday pancakes; with Senior Art Director Sandy Ploy; autographing a cookbook for Food Editor Pat Schmeling, and with Food Director Diane Werner.

cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with a spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed. To serve, drizzle the pancakes with honey and garnish with mint.

—JOSÉ ANDRÉS .

MADE IN SPAIN! For more about José Andrés, his Made in Spain and Tapas cookbooks, and tips for cooking with olive oil, go to tasteofhome. com/joseandres

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

1-3/4 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg, lightly beaten 1-1/2 cups buttermilk 4 tablespoons extra-virgin olive oil, plus more if necessary 1/3 cup dark chocolate, preferably Spanish, broken into small pieces 1/4 cup honey, preferably Spanish lemon honey Fresh mint leaves Mix the flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the olive oil until you have a smooth batter, then stir in the chocolate pieces. Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4

PHOTO: Pablo Deloy

ABOUT CHEF JOSÉ ANDRÉS It’s not an official title, but José Andrés is considered Spain’s culinary ambassador to the U.S. Likely you’ve seen him cooking on José: Made in Spain…victorious on Iron Chef…or as a guest on other TV shows. He lives in the Washington, D.C. area with his wife and three daughters, and is chef/owner of several restaurants. His rollicking sense of humor and animated style had us in stitches while he whipped up breakfast in the TOH Test Kitchen, at right.

Preheat oven to 400°F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a sheet pan and bake on the middle rack until golden brown, about 5 minutes. Set the croutons aside to cool.

olive oil pancakes When kids flip their first pancake, it’s a ‘coming of age’ in the kitchen.

1 tablespoon chopped fresh flat leaf parsley Sea salt to taste 1 tablespoon sherry vinegar 1 green bell pepper, seeded and diced 1 scallion, thinly sliced 1 cup quartered green olives

cold tomato bread salad PREP: 25 MIN. + STANDING YIELD: 4 SERVINGS

2 thick slices rustic bread (about 4 ounces) 6 tablespoons extra-virgin olive oil 6 ripe plum tomatoes 1/2 garlic clove, peeled 1/4 teaspoon sweet pimentón (Spanish smoked paprika)

Cut 4 of the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated; discard the skin. Spoon the tomato pulp into a fine mesh strainer set over a large bowl. Allow the pulp to drain for 30 minutes. Reserve the drained pulp. Finely dice the remaining two tomatoes. Using a mortar and pestle, smash the garlic cloves together with the pimentón, parsley and a pinch of salt to make a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.) Whisk 3 tablespoons of the olive oil and the vinegar together in a small bowl then stir in the garlic-parsley paste. In a mixing bowl, combine the croutons, peppers, diced tomatoes, scallions and olives and toss together. Pour in the dressing and mix well. To serve, spread the reserved tomato pulp on a serving platter and drizzle with the remaining tablespoon of olive oil. Top with the bread salad and season to taste with salt.

APRIL/MAY 2009

tasteofhome.com_51

&

ONE

ELEGANT, EASY AND “INDIVIDUALLY PACKAGED,” THESE TREATS WILL MAKE EVERY GUEST FEEL SPECIAL!

ONLY BUILD YOUR OWN TRIFLE BAR, P. 54

strawberry mousse parfaits PREP: 30 MIN. + CHILLING YIELD: 12 SERVINGS

Mary Lou Timpson COLORADO CITY, AZ

chocolate ganache tarts

Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving.

PREP: 30 MIN. + CHILLING BAKE: 20 MIN. + COOLING YIELD: 2 DOZEN

Lorraine Caland THUNDER BAY, ON

This has been in my party recipe collection for over 30 years and never fails to impress. I can always rely on these tartlets to please even the fussiest person.

This luxurious mousse is beautiful, easy and melt-in-your-mouth delicious!

2 pkg. (10 oz. each) frozen sweetened sliced strawberries, thawed, undrained 1 Tbsp. plus 2 tsps. cornstarch 1 can (14 oz.) sweetened condensed milk 2 Tbsp. orange juice 1/8 tsp. red food coloring, optional 2 cups heavy whipping cream, whipped

1/2 cup butter, softened 1 pkg. (3 oz.) cream cheese, softened 1 cup all-purpose flour 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips 2/3 cup heavy whipping cream Whipped cream, fresh raspberries and confectioners’ sugar, optional In a small bowl, beat butter and cream cheese until blended; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; press onto bottoms and up the sides.

Jessica Feist PEWAUKEE, WI

Place strawberries in a food processor; cover and process until pureed.

Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.

lemon curd tartlets PREP: 35 MIN. + CHILLING YIELD: 15 TARTLETS

In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Transfer to a small bowl; cover and refrigerate until firm.

Jessica Feist PEWAUKEE, WI

3 eggs 1 cup sugar 1/2 cup lemon juice 1 tsp. grated lemon peel 1/4 cup butter, cubed 1 pkg. (1.9 ounces) frozen miniature phyllo tart shells, thawed Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Y In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled. Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.

In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.

A decadent chocolate filling makes these tarts oh, so yummy. You won’t have to wait long before you hear the mmm-mmm’s. Lorraine Caland THUNDER BAY, ON

Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers. APRIL/MAY 2009

tasteofhome.com_53

and salt; gradually beat into oil mixture until blended.

BUILD YOUR OWN

TRIFLE BAR

What a luscious idea! Let your guests make their own dessert at a trifle bar. Set out an assortment of ingredients to layer along with a glass for each person. You can mix and match glassware of different shapes to add to the fun. Our Test Kitchen and food stylists came up with this list of ingredient ideas. Try these or create your own! CAKES:

TOPPINGS:

Angel food Pound cake Sponge cake Quick breads (pumpkin, blueberry, etc) Cut-up doughnuts or doughnut holes Macaroons

Plain or flavored whipped cream (add chocolate, lime zest, etc.) Syrups Caramel sauce Mini marshmallows Cocoa powder Toasted coconut

FILLINGS:

EXTRAS:

Instant puddings Whipped cream Gelatin Lemon or lime curd Mousse Pie fillings Whipped cream cheeses

Chocolate leaves Mini cookies Red Hots Nuts Granola Candied ginger Pirouette cookies Chocolate coffee beans

FRUITS:

Blueberries Mandarin oranges Blackberries Strawberries Raspberries Kiwi Pineapple Star fruit Cherries Dried fruit Mango

heavenly surprise mini cupcakes PREP: 35 MIN. BAKE: 15 MIN./BATCH + COOLING YIELD: 6 DOZEN

Jorun Meierding MANKATO, MN FILLING:

1 pkg. (8 oz.) cream cheese, softened 1/3 cup sugar 1 egg 1/8 tsp. salt 1 cup flaked coconut 1 cup finely chopped walnuts 1 cup (6 oz.) miniature semisweet chocolate chips 2 cups sugar 1-1/2 cups water 3/4 cup canola oil 2 eggs 2 tsp. vanilla extract 1 tsp. white vinegar 3 cups all-purpose flour 1/2 cup baking cocoa 1 tsp. baking soda 1 tsp. salt FROSTING:

1-1/3 cups semisweet chocolate chips 1/2 cup heavy whipping cream For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside.

APRIL/MAY 2009

Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.

Jorun Meierding MANKATO, MN

candied-almond chocolate strawberries

BATTER:

For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda

54_tasteofhome.com

My grandmother was an accomplished baker, and these cupcakes were one of her favorite treats to make. It’s fun to bite into one and discover a surprise inside.

Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups threefourths full.

PREP: 35 MIN. + STANDING YIELD: 5 DOZEN

Laura McAllister MORGANTON, NC

To serve these luscious berries, I sprinkle a serving tray with crushed almonds, lay the strawberries on top and garnish with mint leaves. Laura McAllister MORGANTON, NC

60 fresh strawberries (about 2 pounds) 2 cups honey-roasted almonds 1 pkg. (11-1/2 oz.) 60% cacao bittersweet chocolate baking chips 1/4 cup butter, cubed Dash cayenne pepper Wash strawberries and gently pat with paper towels until completely dry. Place almonds in a food processor; cover and process to desired fineness. Transfer to a shallow bowl; set aside. In a microwave, melt chocolate chips and butter; add cayenne and stir until smooth. Dip strawberries in chocolate mixture; allow excess to drip off. Roll berries in almonds; place on waxed paper and let stand until set. Serve immediately.

cheesecake pops PREP: 2 HOURS + FREEZING YIELD: 45 CHEESECAKE POPS

Evelyn Moore ELK GROVE, CA

These cute lollipop-like bites make any occasion memorable. The topping possibilities are endless, and everyone can choose their favorite.

3 pkg. (8 ounces each) cream cheese, softened 1 cup sugar 1 cup sour cream Evelyn Moore 1 tsp. vanilla extract ELK GROVE, CA 3 eggs, beaten 1 cup graham cracker crumbs 45 lollipop sticks (4 inches long) 3 pkg. (10 to 12 ounces each) vanilla or white chips 3 Tbsp. shortening Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts

Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to

loosen; cool 1 hour longer. Cover and freeze overnight. Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm. In a microwave, melt vanilla chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.

DESSERT DIVA>> Are you always asked to bring the dessert to parties and get-togethers? Send us the recipes everyone raves about at tasteofhome.com/submit

GARDEN SUPREME PIZZA, P. 60

big pızza pıe when the moon hits your eye like a...

that’s amoré Dean Martin may not have been crooning about pizza, but we’d like to think he would’ve if he had tried a few of these pies. What are you waiting for? Now you can make your kitchen the best pizza parlor in town. Mangia! APRIL/MAY 2009

tasteofhome.com_57

EACH MAN, WOMAN AND CHILD IN AMERICA EATS AN AVERAGE OF 46 SLICES (23 POUNDS) OF PIZZA A YEAR.

perfect pizza crust PREP: 20 MIN. + RISING BAKE: 10 MIN. YIELD: 8 SERVINGS

Lesli Dustin

NIBLEY, UT

“I have spent years trying different recipes and techniques to achieve the perfect pizza crust, and this is it! My family actually prefers it to the pizza parlor’s!”

1 Tbsp. active dry yeast 1-1/2 cups warm water (110° to 115°) 2 Tbsp. sugar 1/2 tsp. salt 2 cups bread flour 1-1/2 cups whole wheat flour Cornmeal Pizza toppings of your choice In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and the whole wheat flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

My daughter created this savory pizza as an appetizer. It’s cheesy with a wonderfully smoky flavor. There’s never a crumb left! Marie Hattrup THE DALLES, OR

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll into a 15-in. circle. Grease a 14-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly. Add toppings of your choice. Bake at 425° for 10-15 minutes or until crust is golden brown and toppings are lightly browned and heated through.

58_tasteofhome.com

APRIL/MAY 2009

KIDS BETWEEN THE AGES OF 3 AND 11 PREFER PIZZA OVER ALL OTHER FOOD GROUPS FOR LUNCH AND DINNER.

smoked gouda spinach pizza PREP/TOTAL TIME: 30 MIN. YIELD: 10 PIECES

Marie Hattrup THE DALLES, OR

1 tube (13.8 oz.) refrigerated pizza crust 1/2 lb. sliced fresh mushrooms 1 small red onion, chopped 2 Tbsp. butter 2 garlic cloves, minced 1 cup Alfredo sauce 1/2 tsp. dried thyme 1 pkg. (6 oz.) fresh baby spinach 1/2 lb. Italian chicken sausage links, cooked and sliced 2 cups (8 oz.) shredded smoked Gouda cheese

pizza shop pizzas PREP: 40 MIN. + RISING BAKE: 15 MIN. YIELD: 2 PIZZAS (8 SLICES EACH)

Melody Mellinger

MYERSTOWN, PA

“This is absolutely the best homemade pizza I’ve ever tried! Even the sauce is made from scratch. It’s so easy to make, too.”

2 pkg. (1/4 oz. each) active dry yeast 2-2/3 cups warm water (110° to 115°) 4 Tbsp. olive oil, divided 2 Tbsp. sugar 2 tsp. salt 1/2 tsp. dried oregano

Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese. Bake for 10-15 minutes or until crust and cheese are lightly browned. TOH FIELD EDITOR

1/4 tsp. garlic salt 6-1/2 to 7 cups all-purpose flour 1 Tbsp. cornmeal SAUCE:

GROW YOUR OWN

1 can (14-1/2 oz.) diced tomatoes 1 can (6 oz.) tomato paste 1 Tbsp. olive oil 1 tsp. sugar 1 tsp. salt 1/2 tsp. each dried basil, oregano, marjoram and thyme 1/4 tsp. garlic powder 1/4 tsp. pepper TOPPINGS:

4 cups (16 oz.) shredded pizza cheese blend 1 pkg. (6 oz.) sliced turkey pepperoni 2 cans (2-1/4 oz. each) sliced ripe olives, drained 1 cup pickled pepper rings 1 small onion, halved and sliced 1 can (4 oz.) mushroom stems and pieces, drained In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 Tbsp. oil, sugar, salt, oregano, garlic salt, remaining water and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

ILLUSTRATION BY KEVIN RECHIN

Punch dough down; divide into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425° for 5 minutes. In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings. Bake for 15-20 minutes or until crusts and cheese are lightly browned.

continued on page 60

BY KAREN ESTY MIAMI, FL

K

ids love pizza. Kids also love playing in the dirt. So I combined all that love into a Child’s Pizza Herb Garden event at Miami-Dade County Fruit & Spice Park, where I’m the events coordinator. Our local Home Depot provided planter box kits, soil and seeds for basil, oregano, tomatoes, etc. With a little help from parents, the kids built the boxes. Imagine 40 hammers pounding at once! Our herb garden specialist gave the group a tour of the extensive gardens here at our 40-acre park,

where 500 varieties of fruits, herbs, spices and nuts are grown. After that, the kids made their own mini pizzas—topping English muffins with pizza sauce, mozzarella cheese and their choice of 10 different fresh herbs. The kids went home with their herbal creations and an easy plan for planting a pizza herb garden at home. Our parting advice to the junior gardeners: “Use your fresh herbs daily! Eat them, smell them for uplifting aromatherapy, and share them with everyone you meet!”

Find directions to make the kids’ herb planter box at tasteofhome.com/plus. Go to taste ofhome.com/links for more information on Miami-Dade Fruit & Spice Park. APRIL/MAY 2009

tasteofhome.com_59

garden pizza supreme PREP: 20 MIN. BAKE: 20 MIN. YIELD: 8 SLICES

Pamela Shank PARKERSBURG, WV “This pizza is so delicious and colorful and nutritious. Toss on any vegetables from your garden—I do!”

hot wing pizza

Sprinkle chicken with steak seasoning on both sides; grill, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Cool slightly; cut into strips.

PREP/TOTAL TIME: 30 MIN. YIELD: 6 SLICES

Danielle Weets GRANDVIEW, WA

3 boneless skinless chicken breast halves (5 oz. each) 1 Tbsp. steak seasoning 1/2 cup tomato sauce 2 Tbsp. butter 2 Tbsp. Louisiana-style hot sauce 1 Tbsp. hot pepper sauce 1 prebaked Italian bread shell crust (14 oz.) 1/3 cup blue cheese salad dressing 1/2 cup shredded part-skim mozzarella cheese 3 green onions, thinly sliced

60_tasteofhome.com

In a small saucepan, bring the tomato sauce, butter, hot sauce and pepper sauce to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add chicken; heat through. Place crust on a 12-in. pizza pan; spread with salad dressing. Top with chicken mixture, cheese and onions. Bake at 450° for 8-10 minutes or until cheese is melted. Editor’s Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

APRIL/MAY 2009

My husband loves this recipe, especially when he craves hot wings. If you don’t have blue cheese dressing, ranch works great, too. Danielle Weets GRANDVIEW, WA

1 loaf (1 lb.) frozen bread dough, thawed 6 slices part-skim mozzarella cheese 1 can (8 oz.) pizza sauce 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets 1/4 cup each finely chopped red onion, green pepper and sweet red pepper 1/2 cup pickled pepper rings Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings. Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 510 minutes longer or until cheese is melted and crust is golden brown. Nutrition Facts: 1 slice equals 316 calories, 11 g fat (6 g saturated fat), 28 mg cholesterol, 644 mg sodium, 33 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

MAMMA MIA!>> Hungry for more? Visit tasteofhome.com/plus for additional pizza recipes.

as par a gus Three field editors usher in fresh-veggie season with delicious ways to use these tender stalks

“

The combination of orange, ginger and balsamic vinegar is the perfect complement to the fresh asparagus spears.

”

—LISA FELD GRAFTON, WI

asparagus with orange-ginger butter

gingered beef stir-fry

asparagus & pear salad

PREP/TOTAL TIME: 20 MIN. YIELD: 6 SERVINGS

PREP: 20 MIN. + MARINATING COOK: 20 MIN. YIELD: 4 SERVINGS

PREP/TOTAL TIME: 15 MIN. YIELD: 4 SERVINGS

Lisa Feld

Sonja Blow NIXA, MO

GRAFTON, WI

1-1/2 lbs. fresh asparagus, trimmed 1/2 cup butter, softened 1/2 cup orange marmalade 1 Tbsp. minced candied or crystallized ginger 1 Tbsp. balsamic vinegar 2 Tbsp. grated orange peel In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain; transfer to a serving platter and keep warm. In a small bowl, beat the butter, marmalade, ginger, vinegar and orange peel until blended. Spoon over asparagus.

DID YOU KNOW?

“A friend who owns a bed-andbreakfast in Maryland shared this recipe with me. It’s a deliciously different way to use asparagus.”

“I look forward to the fresh asparagus my husband grows in his garden, and this salad is the perfect opportunity to use it.”

3 Tbsp. reduced-sodium soy sauce, divided 1 Tbsp. sherry 1/4 tsp. minced fresh gingerroot or dash ground ginger 1/2 lb. beef flank steak, cut into thin strips 1 tsp. cornstarch 1/2 cup beef broth 1-1/2 tsp. hoisin sauce 1/8 tsp. sugar 2 Tbsp. canola oil, divided 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces 1 garlic clove, minced 3 cups hot cooked rice

1 lb. fresh asparagus, trimmed 1 large pear, sliced 2 tsp. lemon juice 2 green onions, thinly sliced 1/4 cup chopped walnuts, toasted 2 Tbsp. prepared honey Dijon salad dressing 8 romaine lettuce leaves

Cultivated since ancient Greco-Roman times, asparagus was originally hailed for its medicinal properties.

In a large resealable plastic bag, combine 2 Tbsp. soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.

ASPARAGUS TIPS

In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.

To prepare, snap off the stalk ends as far down as they will easily break when gently bent. If stalks are large, use a vegetable peeler to peel the tough area from the end to just below the tip.

62_tasteofhome.com

Refrigerate asparagus standing upright in water. This will keep the spears fresh and crisp. Check and change water as needed. 1 lb. asparagus = 3-1/2 cups cut

APRIL/MAY 2009

Asparagus is chock-full of folic acid, vitamin C and potassium.

Nancy Zimmerman

CAPE MAY COURT HOUSE, NJ

In a large skillet or wok, stir-fry beef in 1 Tbsp. oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisptender. Add garlic; cook 1 minute longer.

To freeze, blanch for 2 to 4 minutes, depending on thickness of spears. Freeze for Stir cornstarch mixture and add to up to 1 year. the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside. In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately. Nutrition Facts: 1 cup with 2 lettuce leaves equals 128 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 60 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

ASPARAGUS…1,2,3 1. Cut 1 lb. of fresh asparagus into 1-1/2 pieces and saute for 2 minutes in butter with one minced garlic clove. 2. Stir in 1/2 cup chicken broth, cover and cook on low until tender-crisp. 3. Remove to serving dish with a slotted spoon and sprinkle with toasted sesame seeds. TOH FIELD EDITOR

CLOSE TO HOME C E L E B R AT I N G T H E P E O 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

oodles of noodles When I think of good, old-fashioned food, I remember all the work, patience and love Mom put into every meal she set on the table to feed a hungry farm family of seven. My favorite meal was her ham and beans with noodles. Mom made the most delicious noodles using our own farm-fresh eggs. I can still see her separating the yolks and whites…rolling out the paper-thin noodle dough with her broken-handled wooden pin…and drying the yellow circles of dough on our large dining room table. Later, she’d stack and roll the circles into tight, neat logs and, with rapid-fire precision, cut the dough into thin, golden ringlets on the old wooden cutting board. Mom still makes her noodles from scratch—no others can compare!

By Karen Ann Bland GOVE, KS

See photos of Karen’s mom, Mary Ann Herl, making noodles and get her recipe at tasteofhome.com/plus

CLOSE TO

HOME

mom’s best

“I’m still amazed she cooked for a huge family without a single decent pan or utensil!” — GINNY WERKMEISTER “I think this was taken in 1953 at Knottsberry Farm,” says Ginny. “That’s Dad and Mom on either side of my two sisters and me. I’m on the left.“

or most of her life, my mom, Enoth Bratten, made do with whatever was on hand. Yet she could transform the simplest ingredients into a delicious meal for our family of nine. She rarely used recipes, and many dishes came from the huge garden she cultivated when we lived in Oklahoma. During those years, my dad, Ulis, farmed but also worked in the aircraft industry to make ends meet. Mom stayed home and helped with the finances by raising chickens and turkeys, selling eggs and canning everything her garden produced. We kids helped her with gardening and cooking. By age 8, I was making brownies, corn bread and biscuits. “A really good biscuit makes a slim meal more pleasing,” she would say.

F

On Sundays, Mom often served Fried Chicken with Pan Gravy, Garden Coleslaw, Creamed Potatoes & Peas, and Coconut Cream Angel Pie. For years, she made this marvelous meal with antiquated tools and an old stove. My parents gave up the farm when I was 13, and Mom became a beautician. Our lives changed again when we moved to southern California, where Mom cut hair for young starlets. I went to high school in East Los Angeles. When I married my husband, Marvin, we decided to return to the land and ended up on a Nebraska farm, where we raised three children. I ran a small greenhouse business and loved every minute because I am my mother’s daughter. I love gardening, canning and cooking as much as she did. I have many wonderful memories of my mom, filled with love...and mouth-watering meals. I hope you enjoy this one!

BY GINNY WERKMEISTER

RECALL YOUR MOM’S BEST? 64_tasteofhome.com

Send at least four recipes and background information to [email protected] If we feature your mom’s recipes, you’ll earn $75 APRIL/MAY 2009

coconut cream angel pie

garden coleslaw

fried chicken with pan gravy

creamed potatoes & peas

1/4 cup chopped green pepper 1 green onion, thinly sliced

1/4 cup heavy whipping cream 1 tsp. sugar 1 tsp. cider vinegar 1/4 tsp. salt

1/4 cup mayonnaise

COCONUT CREAM ANGEL PIE

3 cups shredded cabbage

//

GARDEN COLES LAW

//

PREP/TOTAL TIME: 10 MIN. YIELD: 4 SERVINGS

In a small bowl, combine the cabbage, pepper and onion. Combine the remaining ingredients; add to cabbage mixture and toss to coat.

PREP: 30 MIN. BAKE: 20 MIN. + CHILLING YIELD: 8 SERVINGS

1/2 cup sugar 1/4 cup cornstarch 1/4 tsp. salt

1 pastry shell (9 in.), baked MERINGUE:

3 egg whites

2 cups milk

1/4 tsp. cream of tartar

3 egg yolks, lightly beaten

1/4 tsp. vanilla extract

1/2 cup flaked coconut

6 Tbsp. sugar

1 Tbsp. butter

1/4 cup flaked coconut

1-1/2 tsp. vanilla extract In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling 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; stir in the coconut, butter and vanilla. Pour into prepared shell. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350° for 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

1 lb. small red potatoes

1/4 cup all-purpose flour

2-1/2 cups frozen peas

1/2 tsp. salt

1/4 cup butter, cubed

Dash pepper

1 green onion, sliced

2 cups milk

FRIED CHICKEN WITH PAN GRAVY

tasteofhome.com PREP: 15 MIN. COOK: 30 MIN. YIELD: 6 SERVINGS (1-1/2 CUPS GRAVY)

1 cup all-purpose flour

Oil for frying

3/4 tsp. salt

GRAVY:

1/4 tsp. dried thyme 1/4 tsp. rubbed sage

//

PREP: 10 MIN. COOK: 25 MIN. YIELD: 6 SERVINGS

//

CR EAMED POTATOES & PEAS

tasteofhome.com

1/4 tsp. pepper

2 Tbsp. all-purpose flour 1/8 tsp. salt 1-1/3 cups milk

1 broiler/fryer chicken (3-1/2 to 4 lbs.), cut up In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.

Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.

In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm.

Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Pour off excess fat from the skillet, reserving the browned bits and 2 Tbsp. drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

tasteofhome.com 66_tasteofhome.com

APRIL/MAY 2009

tasteofhome.com

CLOSE TO

HOME

Jill Rooney Carr MONTCLAIR, NJ

winning idea

Easter joy brings sweet rewards Baking with her kids is Easter tradition for this Nestlé® Toll House® contest winner

chewy chocolate raspberry cake 3 cups sugar 3/4 lb. melted butter 4 eggs 1 Tbsp. vanilla extract 1 Tbsp. almond extract 2 1/2 cups flour 1/2 cup Nestlé® cocoa powder 1/2 tsp. salt 1/4 cup raspberry jam 1 cup Nestlé® Toll House® mini morsels 3/4 cup sliced almonds Preheat your oven to 300°.

I love that Easter offers so many encouraging signs of life following a long winter. — Jill Rooney Carr MONTCLAIR, NJ

J

ill Rooney Carr’s essay about baking cookies with her daughters captured the judges’ attention at this winter’s Nestlé® Toll House® Bake-Off in New York City. “When you enter a contest, you never really believe you can win,” says the event coordinator from Montclair, NJ. “But do it! You never know how it may end.” Jill sees baking as an opportunity to bond with her family. It’s an Easter tradition for Jill; daughter Madeline, 12; and stepdaughters Erin and Meagan, both 20, to make Chow Mein Cookies. The treats look like bird’s nests, so they remind Jill of the

Mix the sugar and butter in a mixing bowl on low. Beat in eggs one at a time. Add the extracts. Sift together dry ingredients, and add to the batter, mixing until smooth. Pour into greased and papered 9-in. cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of the raspberry jam. Top with chocolate chips and half the sliced almonds. Carefully cover with the remaining batter. Sprinkle the top of the cake with the remaining sliced almonds. Bake for 1 hour and 45 min. to 2 hours.

promise of spring. “I love that Easter offers so many encouraging signs of life following a long winter,” she says. As a finalist in the Nestlé® Toll House® Bake-Off, Jill and candy maker/pastry chef Christine Moore of Little Flower Candy Company in Pasadena, CA, paired up to create Chewy Chocolate Raspberry Cake, which makes a perfect finale for Easter dinner. Jill’s advice for putting together a memorable Easter celebration? “Keep it simple, and always remember that the joy is in being together with family and friends.”

JILL’S FAVORITE >> For Jill’s Easter baking project, Chow Mein Cookies, visit tasteofhome.com/plus APRIL/MAY 2009

tasteofhome.com_67

CLOSE TO

HOME

joan hallford NORTH RICHLAND HILLS, TX

field editor favorites

tex mex

This Texan loves sharing recipes—like her Cinco de Mayo feast—as much as making them!

PERSONAL

Joan lives in North Richland Hills, a Fort Worth suburb, with husband Joe. Son Jonathan and daughter-in-law Sara live close by. Now retired, Joan worked as a government printing specialist and special education teacher. PASSIONS

“Cooking and traveling by land, air or sea. On trips, I like to pick up a cookbook as a souvenir.” WHAT’S THE STORY BEHIND THIS SOUTH-OF-THE-BORDER MENU?

“Having lived in Texas most of my life, I enjoy eating and preparing Mexican food. These recipes, all shared by friends, are a meal I prepare for my family and for guests.” DO YOU HAVE A COOKING SPECIALTY?

“I love to cook anything and everything! Holiday entertaining and summer cookouts are favorites. Joe, who was a cook in the Marines, likes to fire up his smoker for briskets and ribs.” WHAT ARE YOUR MOST MEMORABLE COOKING MOMENTS?

EL SOMBRERO CORN BREAD

“I enjoy entering recipe contests and once won a trip to Hawaii. Also, my Praline Ice Cream Cake (tasteofhome.com/pralineice creamcake) was a runner-up in a TOH contest. I’m a selftaught cook, but loved taking a cooking class in Tuscany on a visit to Italy.” WHAT DO YOU LIKE ABOUT BEING A TOH FIELD EDITOR?

>> Interested in becoming a volunteer field editor for Taste of Home? Field editors share recipes, cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the application form at www.taste ofhome.com/apply

JOIN OUR TEAM!

“Sharing recipes—I believe a good recipe shouldn’t be kept a secret. Also, I enjoy meeting cooks from all over on my TOH Web site blog (tasteofhome.com/ joanhallford) and at gatherings of field editors and readers in this area.”

el sombrero corn bread

enchiladas verdes

mexican layered salad

vanilla ring cake

1 lb. lean ground beef 1 large onion, chopped 1 small garlic clove, minced 1/4 tsp. salt 2 cups (8 oz.) shredded cheddar cheese 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted

1 pkg. (8 oz.) process cheese (Velveeta), cubed 3/4 cup evaporated milk 1 can (4 oz.) chopped green chilies, drained 1 jar (2 oz.) diced pimientos, drained 12 corn tortillas (6 in.) 1/4 cup canola oil

// EL SOMBRERO CORN BREAD

ENCHILADAS VERDES

//

PREP: 45 MIN. BAKE: 25 MIN. YIELD: 6 SERVINGS

PREP: 10 MIN. BAKE: 35 MIN. YIELD: 9 SERVINGS

1-1/2 cups cornmeal

1 cup (8 oz.) sour cream

3 tsp. baking powder

1/2 cup canola oil

1/2 tsp. salt

1-1/2 cups shredded cheddar cheese, divided

2 eggs 1 can (14-3/4 oz.) cream-style corn

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

3 jalapeno peppers, seeded and finely chopped

Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.

In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.

Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

PREP: 15 MIN. BAKE: 55 MIN. + COOLING YIELD: 12 SERVINGS

1 cup shortening

1/2 tsp. baking soda

2 cups sugar

1 cup buttermilk

4 eggs

DRIZZLE:

2 Tbsp. vanilla extract 3 cups all-purpose flour 1 tsp. baking powder

1 cup confectioners’ sugar 1 to 2 Tbsp. milk 1/2 tsp. vanilla extract

In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

tasteofhome.com

// MEXICAN LAYERED SALAD

//

VANILLA RING CAKE

tasteofhome.com

PREP/TOTAL TIME: 20 MIN. YIELD: 10 SERVINGS

4 cups torn romaine 1 large cucumber, peeled, halved and sliced

1/4 cup canned chopped green chilies 2 tsp. chili powder

3 medium tomatoes, chopped

1/2 tsp. onion powder

2 medium ripe avocados, peeled and sliced

1/4 tsp. garlic powder

2 large green peppers, chopped

1 cup crushed tortilla chips

1-1/2 cups mayonnaise

1/2 cup shredded cheddar cheese

1/4 tsp. salt

In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately.

Combine the drizzle ingredients; drizzle over cake.

tasteofhome.com 70_tasteofhome.com

APRIL/MAY 2009

tasteofhome.com

F

I

tasteofhome

E

ALABAMA

FLORIDA

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

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

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

Judith Miller, Aurora 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 Trina Benson, Stratton Naomi Giddis, Two Buttes Lucy Meyring, Walden Betty Sitzman, Wray CONNECTICUT

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 DELAWARE

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

L

D

ILLINOIS

Marjorie Lampe, Campbell Hill Jann Braun, Chatham Stephanie Ward, Chicago Rosella Bauer, Cissna Park Denise Albers, Freeburg Andrea Johnson, Freeport Sue Mackey, Galesburg Helen Suter, Golconda Dixie Terry, Goreville Julie Sterchi, Harrisburg Kristi Starbuck, Highland Kathy Hawkins, Ingleside Mary Houchin, Lebanon Millie Vickery, Lena Kim Marie Van Rheenen, Mendota Kimberly Kronenberg, Milledgeville Donna Musser, Pearl City Janet Mooberry, Peoria Ann Schilling, Peoria Florence Grawe, Quincy Evelyn Kennell, Roanoke Debbie Fisher, Royalton Donetta Brunner, Savanna Amber Sampson, Somonauk Leona Kuhns, Sullivan Patricia Rutherford, Winchester INDIANA

Fancheon Resler, Bluffton Martha Fehl, Brookville Brandi Fentress, Chandler Amy Church, Coatesville Nancy Johnson, Connersville Sonia Croucher, Decatur Nancy Jo Leffler, Depauw Shawn Robey, Evansville Dolores Lueken, Ferdinand Nancy King, Greenfield Edna Hoffman, Hebron Carolyn Gochenaur, Howe Donna Lisby, Indianapolis

O

R

S

NEBRASKA

IOWA

MICHIGAN

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

KANSAS

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

T

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

HAWAII

IDAHO

I

MASSACHUSETTS

Ann Chan, Atlanta Hannah Lamb, Austell Colette Jaworski, Buford Jacqueline Graves, Cumming Susan Auten, Dallas Joyce Kramer, Donalsonville Kay Rainwater, Fayetteville Henrietta Brumbaugh, Hiawassee Merle Bates, LaGrange Janis Garrett, Macon Carolyn Griffin, Macon Pat McLendon, Roswell Laura Dierking, St. Marys Tina Gay, Statham Sharon Aweau, Kapolei Shirley Watanabe, Kula

D

Pauline Miller, Indianapolis Kathy Allen, Knox 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 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

GEORGIA

E

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 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 Judith McGhan, Perry Hall Barbara Davis, Salisbury Betsy Hedeman, Timonium Gail Buss, Westminster

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 Julianne Johnson, Grove City 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

NEVADA

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

Nancy Gaver, Brookfield Karen Clough, Danville Colleen Palmer, Epping Linda Harrington, Hudson Inge Schermerhorn, Kingston Margaret Drye, Plainfield Tracy Weber, Swanzey NEW JERSEY

Nancy Zimmerman, Cape May Court House Helga Schlape, Florham Park Sally Treonze, Hillsborough Roberta Strohmaier, Lebanon Kelly Williams, Morganville Stephanie Hanisak, Port Murray Marie Forte, Raritan Nancy Negvesky, Somerville NEW MEXICO

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

Sandy Starks, Amherst Marilee Merle, Attica Judy Losecco, Buffalo Nancy Breen, Canastota Margaret Gage, Cherry Valley Michele Van Dewerker, Cherry Valley Rebecca Gage, Cobleskill Janice Arnold, Gansevoort Karen Buhr, Gasport Helen Phillips, Horseheads Cheryl Barney, Le Roy Mary Malinowski, Lee Center Frances Boise, Marion Lucia Johnson, Massena Linda-Ann Wargo, North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kristine Chayes, Smithtown Penny Sands Fersko, Staten Island Susan Seymour, Valatie Harmony Tardugno, Vernon Center Kathy Anderson, Wallkill NORTH CAROLINA

Cindy Winter-Hartley, Cary Katie Sloan, Charlotte Doris Heath, Franklin Mary Lou Robison, Greensboro Paula Chewning Walls, Greenville Linda Thompson, High Point Jane Needham, River Bend Hilda Pardue, Ronda Dorothy Baker, Southern Pines NORTH DAKOTA

Jeri Dobrowski, Beach Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray APRIL/MAY 2009

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 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 Rebecca Liao, Oklahoma City Marcia Nelson, Ponca City LaDonna Reed, Ponca City Christine Eilerts, Tulsa OREGON

Susan Snyder, Condon Lynda Byrd, Dallas Sherri Ann Gentry, Dallas Lu Ann Kessi, Eddyville Deb Darr, Falls City Naomi Pollard, Gladstone Mickey Turner, Grants Pass Stephanie Hutchinson, Helix Grace Dickey, Hillsboro Leann Meeds, Klamath Falls Cathee Bethel, Lebanon Sandra Geissel, MiltonFreewater Carolyn Allison, Pleasant Hill Lynn Hartigan, Portland Mary Anne Thygesen, Portland Krista Frank, Rhododendron Laura Nickles, Rosebury Darlene Brenden, Salem Carol Baker, Summerville Marie Hattrup, The Dalles Dala Johnson, Tualatin Earlene Ertelt, Woodburn Marilyn Paradis, Woodburn PENNSYLVANIA

Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville Janice Burkholder, Chambersburg Beth Ask, Cogan Station Clarann Gafrarar, Columbia Helen Hassler, Denver Traci Wynne, 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

tasteofhome.com_71

M

T A S T E Marlene Barker, Monroeville Melody Mellinger, Myerstown Mary Landis, New Cumberland Elaine Anderson, New Galilee Kathy Peters, North Versailles Ann Nace, Perkasie Joyce Daubert, Pine Grove Debra Latta, Port Matilda Catherine Cremers, Pottstown Alta Rodgers, Pottstown Cherie Sechrist, Red Lion Pat Kreitz, Richland Romaine Wetzel, Ronks Darla Germaux, Saxton Lucinda Walker, Somerset Michelle Wise, Spring Mills Nancy Foust, Stoneboro Dolores Skrout, Summerhill Sandra Johnson, Tioga Ray Hoene, Tunkhannock RHODE ISLAND

Julie Davis, Bristol Yvette Carozza, Central Falls Pat Medeiros, Tiverton Barbara Lynch, West Warwick SOUTH CAROLINA

Ruth Marie Lyons, Aiken Kelly Ann Gray, Beaufort Alaina Showalter, Clover Brenda Leonard, Columbia Katherine Moss, Gaffney Lisa Varner, Greenville Jeanie Jenkins, Greenwood Ollie Jackson, Inman Claudia Grier, Lancaster Lillian Heston, Leesville Lynn Parnell, Lexington Loretta Cergol, Myrtle Beach Elizabeth Hunter, Prosperity Melanie Thurston, Williamston SOUTH DAKOTA

Joan Antonen, Arlington NanCee Maynard, Box Elder Pam Hofer, Carpenter Nina Vilhauer, Mina Maxine Smith, Owanka Annette Hill, Pierre Lisa Thomsen, Rapid City Glenda Goldade, Seneca

O F

Frances Poste, Wall Roxy Wilfahrt, Watertown TENNESSEE

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

Christine Groves, Archer City Sarah Woodruff, Austin Tonya Jones, Brenham Sue Broyles, Cherokee Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Susan Garoutte, Georgetown Pat Stevens, Granbury Gay Nell Nicholas, Henderson Linda Rainey, Monahans Ann Cousin, New Braunfels Joan Hallford, North Richland Hills Mary Anne McWhirter, Pearland Penny Spearman, Pickton Marilyn Katcsmorak, Pleasanton Mary Lou Roberts, San Angelo Jackie Fremming, San Antonio Billie Jeane Garner, Southlake UTAH

Edie DeSpain, Logan Paula Zsiray, Logan Lesli Dustin, Nibley Arlene Butler, Ogden Lucile Proctor, Panguitch Donna Higbee, Riverton JoLynn Hill, Roosevelt Barbara Birk, St. George Rebecca Baird, Salt Lake City Gaylene Anderson, Sandy Debbie Mace, Sandy Roni Goodell, Spanish Fork Stacey Christensen, West Valley City

H O M E

F I E L D

VERMONT

WISCONSIN

Patricia Le Blanc, East Hardwick Virginia Breitmeyer LaPierre, Greensboro Bend Harriet Dumas, Hartland Joan Finley, Hartland Patricia Bixby, Morrisville Susan Greenall, Windsor

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

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 Patricia Crandall, Inchelium Perlene Hoekema, Lynden Alice and Jake Weber, Ritzville Diane Sardeson, Seattle Aljene Wendling, Seattle Beverly Kearns, Selah Marian Platt, Sequim Carolyn Eastham, South Bend Nina Hall, Spokane Marty Rummel, Trout Lake Janet Brinkman, Vancouver Lila Scheer, Vancouver Janie Cooper, Waterville Tyffany Fries, Yakima WEST VIRGINIA

Lori Daniels, Beverly Cheryl Maczko, Eglon Amy Short, Lesage Jodi Zickefoose, Tallmansville

E D I T O R S

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, Jerseyville Sarah Weber, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill

WYOMING

Lulu Shuler, Cody Jo Maasberg, Farson Ardis Rollefson, Jackson Hole Lori Coulthard, Laramie Vera Reid, Laramie Denise Smith, Lusk Arlene Zerbst, Newcastle Bonnie Hiller, Powell Carolyn Walton, Smoot Bobbi Miller, Thermopolis ALBERTA

Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle Karen Bourne, Magrath

PRINCE EDWARD ISLAND

Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour

QUEBEC

Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire SASKATCHEWAN

Betty Abrey, Imperial Del Mason, Martensville Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg ON-LINE FIELD EDITORS

_nlfPA Alliea Angielikes2cook_KY Appy_Girl avidcookGA bonnieq chefly Cubbybear dutchmom4MI HDMac_WA kaly_ab katemarie_ia KC10 lindachicken__Oklahoma MarineMom_texas ms__gehrke mypie2 Nancy_NJ red_savage1 rosiewny salsarose ScottsGrace sugarbug twooftwo wargofive

JOIN OUR TEAM! Interested in becoming a volunteer field editor for Taste of Home? Field editors share recipes, cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the application form at www.taste ofhome.com/apply

Best You ad

A BRAND-NEW magazine for living your best!

LOOK GREAT

GET HEALTHY

EAT WELL

EMBRACE LIFE

Best You

brings insightful guidance and practical advice for every aspect of your life…health, diet, beauty and living your best! Right now, enjoy one inspiring year of Best You at the low Charter Rate of ONLY $10—you save 50%! Subscribe today for HALF-OFF SAVINGS! Visit www.bestyouhealth.com/subscribe or call toll-free 1-800/344-6913 (mention code MJDT2Y).

ONLY $10

Best You is published 4 times per year at the annual cover price of $19.96. Canadian subs $21.96 CDN per year plus 5% GST (or 13% HST, where applicable). Please allow 4-6 weeks for delivery of your first issue.

RECIPE INDEX APRIL/MAY 09

SEE YOUR NAME IN PRINT Send in your favorite recipe or handy tip, fun idea or photo to share with other readers. 1. It’s easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 42.) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be handprinted or typed on a sheet of paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

21

BEVERAGES

69

DESSERTS

Cakes & Tortes Frozen Lemon-Berry Margaritas . . . . . . . . . . . . . . . . .40 Chewy Chocolate Raspberry Cake . . . . . . . .67 Heavenly Surprise Mini BREADS Cupcakes . . . . . . . . . . . . . .54 MUFFINS & ROLLS Vanilla Ring Cake . . . . . . . . .69 Cappuccino Cinnamon Rolls . . . . . . . . . . . . . . . . . . .45 El Sombrero Corn Bread ...69 Miscellaneous Perfect Pizza Crust . . . . . . .58 Banana Colada Sundaes....22 Petite Sticky Buns . . . . . . . . .47 Build Your Own Trifle . . . . .54 Candied-Almond Chocolate Sunny Morning Strawberries . . . . . . . . . . . . .54 Doughnuts . . . . . . . . . . . . . .43 Cheesecake Pops . . . . . . . . .55 Strawberry Mousse BREAKFAST Parfaits . . . . . . . . . . . . . . . . .53 Bear’s Breakfast Burritos ...45 Benedict Eggs in Pastry....47 Pies & Tarts Bistro Breakfast Panini .....45 Chocolate Ganache Tarts . . . . . . . . . . . . . . . . . . . .53 Blueberry Cheesecake Flapjacks . . . . . . . . . . . . . .45 Coconut Cream Angel Pie . . . . . . . . . . . . .65 Ham & Cheese Breakfast Strudels . . . . . . . . . . . . . . . .43 Lemon Curd Tartlets . . . . .53 Oatmeal Brulee with Ginger Cream . . . . . . . . . .43 MAIN DISHES Olive Oil Pancakes . . . . . . . .51 Carolina Crab Cakes . . . . .37 Raspberry Cheese Blintz Chicken Saltimbocca . . . . .22 Bake . . . . . . . . . . . . . . . . . . . .47 Easy Stuffed Shells . . . . . . . .36 Spiral Omelet Supreme . . .47 Enchiladas Verdes . . . . . . . .69 Fried Chicken with Pan Gravy . . . . . . . . . . . . . . . . . . .65 Garden Pizza Supreme ...60 German Pork Roast . . . . . . 39 * RECIPE INCLUDES NUTRITION FACTS Vol. 17, No. 2, April/May 2009 © Reiman Media Group Inc. 2009. “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. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send address changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses to [email protected]. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr. $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.

51

65

Gingered Beef Stir-Fry . . . . . . . . . . . . . . . .62 Gobble-icious Turkey Strips*. . . . . . . . . . . . 28 Hot Wing Pizza . . . . . . . . . 60 Lamb Kabobs with Bulgur Pilaf . . . . . . . . . . . . . . . . . . . 74 Make Once, Eat Twice Lasagna . . . . . . . . . . . . . . . 18 Pizza Shop Pizzas . . . . . . . . 58 Pork in Orange Sauce . . . . 39 Smoked Gouda Spinach Pizza . . . . . . . . . . . . . . . . . . 58 Sticky Chicky*. . . . . . . . . . . . 29 The Firehouse Special . . . 20

SANDWICHES & WRAPS

SALADS & DRESSINGS

Chunky Chipotle Pork Chili . . . . . . . . . . . . . . . . . . 39 Oh-So-Easy Tomato Cream Soup . . . . . . . . . . . . . . . . . 33

Asparagus & Pear Salad*. . . . . . . . . . . . . . .62 Cold Tomato Bread Salad 51 Fruit Salad with O.J. Reduction*. . . . . . . . . . . . . . 43 Garden Coleslaw . . . . . . . . 65 Mexican Layered Salad ...69 Parmesan Walnut & Arugula Baskets . . . . . . . . . . . . . . . . 30 Spring Greens with Beets and Goat Cheese . . . . . . . 21 Wild Rice Salad*. . . . . . . . . . 34

Sloppy Joes for 8 Dozen...20 Spinach Pastrami Wraps . . . 31

SIDE DISHES Asparagus with OrangeGinger Butter . . . . . . . . . 62 Broccoli Rabe & Garlic Pasta . . . . . . . . . . . . . . . . . 31 Creamed Potatoes & Peas . . . . . . . . . . . . . . . . . 65 Creamy Bow Tie Pasta . . . 37

SOUPS STEWS & CHILI

COOKING FOR 2? As a bonus, our Test Kitchen has “paired down” more recipes from this issue. Find their “serves 2” versions at tasteofhome.com/plus

Asparagus with OrangeGinger Butter, 62 Broccoli Rabe & Garlic Pasta, 31 Garden Coleslaw, 65 Gingered Beef Stir-Fry, 62 Pork in Orange Sauce, 39 Spinach Pastrami Wraps, 31

Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913; or E-mail [email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.

CLOSE TO

HOME

cooks who care

chef for a night Field editor’s restaurant fund-raiser wows diners and library

My kabobs were gone in the first 2 hours the night I was guest chef. —RUTH HARTUNION ALUMBAUGH WILLIMANTIC, CT

While dining with her husband at a local cafe, Ruth Hartunion Alumbaugh saw a flyer that whet her appetite. “Want to be the guest chef of the month?” the sign asked. A lifelong cooking enthusiast, Ruth signed on. The Willimantic (CT) Brewing Co. cafe’s promotion offered locals the chance to plan and prepare a menu for an evening, with a portion of the proceeds going to charity. Clad in a white chef’s coat on the big night, Ruth created three entrees and an appetizer with help from the restaurant’s staff. Ruth had spread the word about her celebrity gig, so the restaurant was packed. In fact, people were turned away; the menu sold out. Her Lamb Kabobs with Bulgur Pilaf, reflecting her Armenian heritage, were the biggest hit. Diners were also treated to Ruth’s 100 “thank you” cupcakes.

Ruth designated the 10 percent of the night’s profits she received—$1,300—to the Willimantic Public Library children’s department. The staff was astounded with her gift, Ruth says. “We spend a lot of time there, so it’s nice that they know how much we appreciate them.” And for Ruth, cooking in a restaurant kitchen was a dream. “So much counter space, and I didn’t have to wash a single dish,” she says. “The dishwashers were my heroes!”

lamb kabobs with bulgur pilaf PREP: 15 MIN. + MARINATING COOK: 35 MIN. YIELD: 6 SERVINGS

Ruth Hartunion Alumbaugh

WILLIMANTIC, CT

30 garlic cloves, crushed (1-1/2 to 2 bulbs) 1/2 cup balsamic vinegar 3/4 cup chopped fresh mint or 1/4 cup dried mint 1/4 cup olive oil 2 lbs. lean boneless lamb, cut into 1-1/2-in. cubes PILAF:

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

1/2 cup butter, cubed 1 large onion, chopped 1 cup uncooked mini spiral pasta 2 cups bulgur 3 cups beef broth In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add the lamb. Seal bag and turn to coat; refrigerate for several hours or overnight. For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Drain lamb and discard marinade. Thread onto six metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf. Editor’s Note: This recipe was tested with Barilla brand mini fusilli pasta.

LAMB KABOBS WITH BULGUR PILAF

74_tasteofhome.com

APRIL/MAY 2009

TOH FIELD EDITOR

Swanson®Wgdi] hiVgihl^i]Vaa cVijgVaX]^X`Zc hidX`!i]ZlVn ndjÉYbV`Z^iVi ]dbZ#

9DCÉIH@>BEDC;A6KDG# HI>GJENDJGHI>G";GN L>I=HL6CHDC#

SWANSON K:<:I67A:HI>G";GN

EgZe/*b^cjiZh 8dd`/&*b^cjiZh BV`Zh/)hZgk^c\h &XjeSwanson8]^X`Zc7gdi] 8]^X`Zc7gdi]  GZ\jaVg!Natural Natural Goodness Goodnessž eh8Zgi^Ò eh 8Zgi^ÒZYDg\Vc^X &iVWaZheddcXdgchiVgX] &iVWaZheddchdnhVjXZ &iVWaZheddckZ\ZiVWaZd^a )XjehXji"jekZ\ZiVWaZh  WgdXXda^ÓdlZgZih!XVja^ÓdlZgZih!  WVWnXVggdihVcYha^XZYXZaZgn 'iZVheddch\gViZY[gZh]\^c\Zg  dg&$-iZVheddc\gdjcY\^c\Zg &XadkZ\Vga^X!b^cXZY  IdVhiZYhZhVbZhZZYhdei^dcVa

© 2009 CSC Brands LP

 &#Hi^gi]ZWgdi]!XdgchiVgX]VcY hdnhVjXZ^cVhbVaaWdlajci^ai]Z b^mijgZ^hhbddi]#  '#=ZVii]Zd^a^cV&%"^cX]h`^aaZi dkZgbZY^jb"]^\]]ZVi#6YYi]Z kZ\ZiVWaZh!\^c\ZgVcY\Vga^XVcY hi^g"[gnjci^ai]ZnÉgZiZcYZg"Xg^he#  (#6YYi]ZWgdi]b^mijgZid i]Zh`^aaZi#8dd`VcYhi^gjci^a i]Zb^mijgZWd^ahVcYi]^X`Zch# Heg^c`aZl^i]i]ZhZhVbZhZZYh! ^[YZh^gZY#

I = :  H : 8 G : I  > H  H L6 C H D C  7 G DI = ;dgbdgZ\gZVigZX^eZhk^h^iHlVchdc7gdi]#Xdb

It’s Duncan Hines Decadent Carrot Cake.

Real carrots. Real raisins. Really decadent.

A premium carrot cake so moist and delicious that 3 out of 4 people say it tastes as good as or better than homemade. That’s because it’s the only leading carrot cake complete with real carrots and raisins that you add right in. In fact, try it and we guarantee that if it’s not the best carrot cake you’ve ever baked, we’ll eat the cost.

Visit duncanhines.com for guarantee terms.

©2008 Pinnacle Foods Group LLC.