Taste of Home 200907

17 downloads 92 Views 14MB Size

JULY 2009 $3.99 | Display until August 3, 2009

advertisement

ENTER THE

PARTY MIX RECIPE CONTEST Your chance to win $5,000 and more! Katie Lee Joel’s Spiced Nuts ’n Chex® Mix START TO FINISH: 15 MIN MAKES: 16 SERVINGS (½ CUP EACH)

Katie Lee Joel’s Spiced Nuts ‘n Chex Mix

¼ cup sugar s 1 tablespoon chili powder s ¼ teaspoon ground red pepper (cayenne) s ¼ cup butter or margarine s 2 cups Corn Chex® cereal s ® 2 cups Rice Chex® cereal s 2 cups Wheat Chex® cereal s 1 can (11.5 oz) mixed nuts 1. In small bowl, mix sugar, chili powder and red pepper; set aside. 2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereal and nuts until evenly coated. Stir in sugar mixture until evenly coated. 3. Microwave uncovered on High 5 to 6 minutes, stirring after 2 minutes, until mixture just begins to turn brown. Spread on waxed paper to cool. Store in airtight container. Note: The large bowl may become warm in the microwave—use hot pads and handle with care!

©2

009

Gen eral

Mills

It’s so easy to make Chex Party Mix your own, like this one I created with all my favorite flavors. Show us how you mix it up! - Katie Lee Joel, bestselling cookbook author

Go to ChexRecipeContest.com to enter You could win the grand prize package including $5,000 cash, a $1,000 grocery gift card and a trip to tour the Betty Crocker® Kitchens and attend the holiday Mix & Mingle event with Katie Lee Joel.

5 Recipes. 15 Minutes. Lots of wows! NO PURCHASE NECESSARY TO ENTER OR WIN. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older as of 5/19/09. Go to www.ChexRecipeContest.com to enter. Subject to additional rules and restrictions contained in the Official Contest Rules available at www.ChexRecipeContest.com. Total prize ARV: $13,420. Void in PR and where prohibited. Contest entry ends 7/15/09. Sponsored by General Mills and The Reader’s Digest Association, Inc.

© 2009 General Mills

Wow.

2009 © or ®/ ™ of General Mills

How.

Five recipes. Fifteen minutes. Lots of wows.

Original Chex ®Ê*>ÀÌÞÊÝÊÊUÊÊ >««iÊ iÝ ®ÊÝÊÊUÊÊ V>ÌiÊ iÝ ®Ê >À>iÊ ÀÕVÊÊUÊÊ iiÃÞÊ,>VÊ iÝ ®ÊÝÊÊUÊÊ iÝ ®ÊÕ``ÞÊ Õ``iÃ®

For more great tasting recipes go to Chexpartymix.com

Make

®

Party Mix!

tasteofhome JUNE/JULY 2009

“

Only two things that money can’t buy, that’s true love and homegrown tomatoes.

”

FEATURES

—JOHN DENVER MUSICIAN CONTEST

39

big red

Awesome juicy, ripe goodness highlights the prize-winning tomato recipes from our contest

47

use your melon

Cantaloupe, watermelon and honeydew star in these refreshing dishes

»

ON OUR COVER

Bruschetta Pizza, p. 43

50

Economize without sacrificing fabulous flavor

PHOTOGRAPHER

Rob Hagen SET STYLIST

Stephanie Marchese

budget cuts

58

FOOD STYLIST

Suzanne Breckenridge

“daddy-o!”

When these dads are in the kitchen, expect terrific food on the table

30 RECIPES UNDER A BUCK!

7¢ // ITALIAN COOKIES,

28¢ // WATERMELON

p. 69

SALSA, p. 48

RELISH, p. 43

TARTS, p. 24

Check out these marvelous money-savers you can make for just pennies

19¢ // MEXICAN SALSA, p. 59

33¢ // MICROWAVE POTATO CHIPS, p. 37

25¢ // REFRIGERATOR

36¢ // CREAM CHEESE

DILL PICKLES, p. 35

POUND CAKE, p. 59

*COST ESTIMATES ARE CALCULATED PER SERVING

18¢ // GARDEN TOMATO 29¢ // FESTIVE SHRIMP

36¢ // PRESTO BLACK BEAN & CORN SALSA, p. 45 39¢ // PEANUTTY CANDY BARS, p. 74 42¢ // MEDITERRANEAN TOMATO BITES, p. 41

“Real food from real home cooks” 48

53

59

24 COOK SMART

27

36

65

26 EAT, SHRINK & BE MERRY Come for breakfast! The Podleski sisters serve up luscious light pancakes and creamy muesli with fruit

28 HEALTHY CHOICES We’re “veggin’ out” with Mexican lettuce wraps and satisfying stuffed peppers

30 TIPS FROM A PRO IN EVERY ISSUE 7 TABLE TALK 9 KITCHEN CHAT 9 HIDE & SEEK CONTEST

11 40 73

OPEN HOUSE

TOH’s grilling guru shows you how simple it is to stuff a burger

CLOSE TO HOME

16 POTLUCK

31 KIDS IN THE

64 MOM’S BEST

This colorful grilled potato salad hits the spot at any summer gathering

18 CASUAL ENTERTAINING

KITCHEN Cool fruit smoothie is easy to mix up—and oh-so-yummy

On a summer Sunday, her family clamors for her beef sandwiches, potato salad and more

32 PARTY OF 2

68 FIELD EDITOR

MIXING BOWL

Easy, breezy meal for a deck or patio party

Garden-fresh entree salad is sized right for two

NEW RECIPE CONTEST: LIGHTEN UP

20 SPECIAL OCCASION

35 SPICE RACK

RECIPE INDEX

Flag these berry-licious recipes for your Fourth of July feasts

See how easy it is to make your own dill-icious pickles!

22 TOUR MY KITCHEN

36 QUICK FIX

A fabulous Florida kitchen ideal for family meals and entertaining

A marvelous sandwich and salad to whip up in a jiffy

74 COOKS WHO CARE

24 APPETIZERS &

37 GOTTA TRY IT

Baked goodies bring in funds for pet lover’s worthy cause

Nice bites—refreshing shrimp tarts and flavorful Thai skewers

TOH FIELD EDITOR

43¢ // TOMATOJALAPENO GRANITA, p. 45

52¢ // OLD-FASHIONED

45¢ // MOM’S SPECIAL

p. 17

POTATO SALAD, p. 65

47¢ // RHUBARB SLUSH, p. 65

52¢ // MEDITERRANEAN SALAD, p. 17

71 TOH FIELD EDITORS Meet our field editors…maybe one of them lives in your neck of the woods

SNACKS

You’ll find this symbol wherever a TOH Field Editor is featured

FAVORITES New Jersey cook’s well-loved meal has an Italian accent

CHERRY TORTE, p. 65

66¢ // CALICO BEANS, 66¢ // LEMON BLUEBERRY SHORTCAKES, p. 21 72¢ // BERRY CHEESE TORTE, p. 21

You gotta be kidding—crispy homemade potato chips in the microwave?

72¢ // TOMATO & BRIE FOCACCIA, p. 45

84¢ // COUNTRY-STYLE

98¢ // WATERMELON

TOMATOES, p. 41

77¢ // ARUGULA SUMMER SALAD, p. 69

91¢ // FABULOUS FRUIT

SHERBET SMOOTHIES, p. 49

SALAD, p. 48

99¢ // CHILLED MELON SOUP, p. 48

78¢ // FRIED CLAMS, p. 12 92¢ // 1-2-3 BLACKBERRY SHERBET, p. 21 99¢ // THAI STEAK 79¢ // GRILLED GREEK SKEWERS, p. 24 POTATO SALAD, p. 16 94¢ // SWEET ONION, TOMATO & CUKE SALAD, p. 36

visit us @ tasteofhome.com

taste home DON’T MISS A CHANCE TO WIN GREAT GRILLING PRIZES!

instant win game play today at tasteofhome.com/getgrilling

PLAY DAILY FOR A CHANCE TO WIN AMAZING PRIZES LIKE OMAHA STEAKS®, WEBER® GRILLS AND MORE! No purchase necessary to win. To enter, and for official rules and details, visit our Web site at tasteofhome.com/getgrilling. Closing date is June 26, 2009. Open to U.S. residents 18 and over. Sponsored by RD Media Group, the publisher of Taste of Home. Void where prohibited. Weber is a trademark of Weber-Stephen Products Co. • Omaha Steaks is a trademark owned by Omaha Steaks International, Inc.

table talk

budget-smart (AND TASTY, TOO)

DOES YOUR KITCHEN

REALLY COOK? If you love your kitchen and others rave about it, WIN a chance at too, you could $3,000 in win some serious cash in Taste prizes! of Home’s “Dream Kitchens” contest. It’s easy to enter. Give us a peek at your kitchen. And, tell us, is it… A dream to cook in? A showcase for a collection? An entertaining hub? A storage paradise? Unique in a way that fits your lifestyle? 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 runner-up, $500. The four winning entries will be featured in future issues of Taste of Home.

HURRY, TIME IS RUNNING OUT! Contest deadline: June 30, 2009. Find entry guidelines and contest rules at taste ofhome.com/dreamkitchens.

When I was growing up, my mother could stretch a dollar to the next town. Raised during the hardscrabble 1930s and ’40s, she frowned mightily on wasting anything and did the reuse/recycle thing long before it was fashionable. Stuff was never tossed if it could serve another purpose. She could make a sheet of paper towel last all day long. My sisters and I still marvel at that. But my mother was at her bargain-hunting best in the grocery store. She scoured the newspapers for sale items, and food shopping often involved stops at several markets so she could take full advantage of coupons and daily specials. She bought in bulk, and the giant freezer in our garage was always packed with future meals. We didn’t have a ton of money, but Mom made every penny count. These memories evoke giggles, grins and a big helping of gratitude for the money-saving lessons I learned. Maybe you had a similar mentor. If so, these challenging economic times probably make you pretty glad you did. When it comes to getting value for your food dollar, though, you’ve got another great resource at hand: Taste of Home. In every issue, you’ll find dozens of tested recipes from real home cooks, made with affordable ingredients for every occasion—plus tips and shortcuts from our Test Kitchen and readers to help you feed your family without spending a fortune. Here are a few of the great values you’ll find in this special “Summer Cookbook”: >> Terrific ways to turn lower-cost meat, poultry and fish into delicious dishes >> Tasty contest-winning ideas for using summer’s ripe, juicy tomatoes >> Grilled favorites, refreshing salads and fruity-licious desserts >> 30 recipes for less than 99 cents per serving (that’s right, 99 cents!) >> A cost-per-serving for every recipe, which you’ll find in the index on page 73 Plus, there are thousands more budget-friendly recipes and meal-planning tips on our Web site, tasteofhome.com. Visit our on-line community, where our incredible Field Editors from all over the country answer your questions and offer advice from their own home kitchens. And don’t miss the chance to enter our “Get Grilling” Instant Win Game, where you could win one of nine $1,000 Weber grills, Omaha Steaks and other cool prizes! When it comes to hunting down bargains, my mom still wears the crown in my book. But Taste of Home can be your secret weapon to get the most from your food budget. In this day and age, that’s value you can’t beat!

Catherine Cassidy Editor in Chief 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] JUNE/JULY 2009

tasteofhome.com_7

EDITOR IN CHIEF Catherine

field editor spotlight

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 EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Bob Ottum EDITOR

MANAGING EDITOR

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

JEAN ECOS // HARTLAND, WISCONSIN FAMILY STATS: Husband Chris, health insurance sales. Jean is a test kitchen specialist for a bread bakery and works part-time at a natural food store. “A favorite part of my job is creating healthful recipes. A lot of our customers have food restrictions due to diabetes, high cholesterol, gluten intolerance or other food allergies. I love the challenge of creating delicious recipes that meet their needs and taste good, too! “With a strong Armenian heritage and a family in the grocery business, I can’t help but love being surrounded by great food.”

CHRISTINE EILERTS // TULSA, OKLAHOMA FAMILY STATS: Husband Gene, industrial sales; two adult sons, Jeff and Joel; three granddaughters, with a grandson on the way. Christine works for a commercial real estate brokerage company. “I was raised on a wheat farm in Kansas, and I cooked for our family so my mother could be my dad’s hired hand. I still enjoy cooking and try at least two or three new dishes a week. My specialties are cookies, pies, bars, cobblers and candy. Both Gene and I are collectors. Gene collects 1/8th-scale model tractors. I collect Swarovski crystal and angels…and cookbooks, of course.”

NICKI EVANS // CONWAY, ARKANSAS FAMILY STATS: Husband Tommy, finish carpenter; three children,

essica, 14; Bailey, 11; and Logan, 7. Nicki is a real estate agent. “We actually live in Saltillo, a small community outside Conway, and it’s rich with wonderful cooks. We get together for socials, brunches, potlucks and finger foods at our church. “On Sundays, my mother prepares a huge meal for my family and my sister’s. Like my mom, I love trying new recipes. My kids and I spend a day in December at Mom’s house baking trays of cookies for friends, neighbors and teachers. I really enjoy this time we spend together.”

COLLEEN PALMER // EPPING, NEW HAMPSHIRE FAMILY STATS: Husband Kevin, project manager for a fire sprinkler

company. Colleen is a graphic designer. “I’ve been cooking and baking ever since I was a little girl. My mother is the best cook I know. My husband is my biggest fan, being the sweet tooth that he is. Whenever we host dinner parties at our house, no one leaves the table hungry. Even our Alaskan malamute, “Meeko,” gets homemade treats. “I grew up and lived most of my life in Massachusetts, moving over the border to New Hampshire in 2002.”

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 Kym

Blanchard

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

TASTE OF HOME COOKING SCHOOLS DIRECTOR Sandy Bloom

CONSUMER MARKETING CHIEF MARKETING OFFICER

Lisa Karpinski

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

Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul

.......

Livornese

THE READER’S DIGEST ASSOCIATION, INC.

JOIN OUR TEAM! >> Love to cook? Love Taste of Home? Then you might be interested in becoming one of our volunteer Field Editors. If you would like to be considered, please fill out the short application form at www.tasteofhome.com/apply

PRESIDENT AND CHIEF EXECUTIVE OFFICER

Mary G. Berner PRESIDENT, RDA FOOD & ENTERTAINING

Suzanne M. Grimes PRESIDENT, CONSUMER MARKETING

Dawn Zier

8_tasteofhome.com

JUNE/JULY 2009

One of my special interests is getting young girls excited about cooking. I kept that in mind when planning my daughter Amy’s 18th birthday party. The theme was “A Day at the Spa.” I wanted a light, refreshing menu, and the fruit trifles on the April/May cover of Taste of Home were a perfect fit. The girls loved making them! To read more about my menu and the party fun, visit taste ofhome.com/plus.

PEAS, GLORIOUS PEAS! We (unintentionally) added a little humor to Esther Eckert’s day with our advice in the April/May issue for growing peas. “Peas should be planted in early

March,” it reads. Oops! Some gardens are still a winter wonderland then, including Esther’s garden in New Sarepta, Alberta. She even sent us a photo! The following tips are relevant wherever you live: >> Wait until the danger of frost has passed to plant peas. >> Peas will rot if the soil stays cold and wet. >> Peas will do fine in 45˚ soil. To measure, stick any columntype thermometer 4-6 inches deep in the soil. Got a question or comment? Drop me a line at dearjane@taste ofhome.com. See you next time,

TOH MADE THE MOVE

the recipe that is shared with others will be enjoyed by future generations. —UNKNOWN

DEAR JANE…

FOOD FOR THOUGHT: The recipe that is not shared with others will soon be forgotten, but

kitchen chat In June 2008, my husband, three children and I moved from our native Michigan to central Illinois for my husband’s career. Thankfully, I took along all of my Taste of Home issues. We have since had many relatives and friends visit us. Every time I get ready to plan my menu for visitors, I pull out my magazines. Sun-Dried Tomato Spread (June/July ’08) was a great appetizer, Forgotten Jambalaya (Feb/Mar ’08) was so yummy and easy, Pistachio Ice Cream Dessert (Feb/Mar ’07) was a huge dessert hit—the list goes on and on. Our new friends are impressed with TOH recipes, too. Recently, I made the Cordon Bleu Appetizers (Feb/Mar) for a work party. Everyone asked for the recipe. Thank you, Taste of Home, for the amazing variety of recipes and ideas. —Kim Kietzman

TRIFLE, ANYONE? Our 7-year-old son, Mark, joined me as I was reviewing the April/ May Taste of Home to pick out new recipes to try for our family. He was intrigued with the “Build Your Own Trifle Bar” article and decided he would be in charge of dessert. Mark assisted with the shopping and assembled the entire dessert himself with angel food cake, chocolate whipped cream, fresh strawberries and hot fudge sauce. Thanks for inspiring his creativity and for allowing our family a fabulous dessert! —Sheri Longhenry BLOOMINGTON, MN

ROLL OUT THE DOUGH

SPRINGFIELD, IL

We love cooking from Taste of Home! My daughter Paige, 4 (right), and I had fun making the yummy Peanut Butter Banana Bread (Feb/March). Paige was very excited about the layer of chocolate inside— her favorite. The reward was eating it! —Heidi Spencer

The recipe for Perfect Pizza Crust (April/May) has been a lot of fun. I wrapped it around hot dogs and cheese, then I used it to make calzones, and tonight I’m making hamburger buns. I love easy recipes that you can play with. —Judy Nelson

SARVER, PA

RAWLINS, WY

FOR THE LOVE OF CHOCOLATE

ENTER OUR HIDE & SEEK CONTEST These tomatoes are hiding somewhere in our pages. Find them, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteofhome.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 FRIED EGG WAS HIDDEN IN A PHOTO ON PAGE 30 IN OUR APR/MAY ISSUE.

JUNE/JULY 2009

tasteofhome.com_9

kitchen chat CARING AND SHARING Last fall, Taste of Home challenged Field Editors to plan an activity for Cooks Who Care Week. I teach sixth grade at Ray Elementary School and had my class do a food drive. We collected canned goods and paper products for a nearby food pantry. Two other Field Editors from this area, Lois Flaten and Marilyn Hodenfield, helped with the project. —Carla Hodenfield RAY, ND

Watch for details about 2009 National Cooks Who Care Week in future issues and at cookswhocare.com

WELCOME GIFT I absolutely love my Taste of Home magazine, as well as the Enewsletter. When I moved to Kentucky from Massachusetts 6 years ago, my new and now dear friend Stacy signed me up for my first subscription. I have made many of the great recipes and appreciate all of the creative ideas and helpful tips each month. —Kathy Uhl LOUISVILLE, KY

IT’S THE BERRIES My daughters, Annie and Lyndsay, asked to make the StarSpangled Fruit Tart (June/July ’08) for our Fourth of July barbecue. They had so much fun decorating the dessert with berries. It looked

had forgotten about. And, wow, the changes to the magazines! I love the new format of TOH. It’s beautiful, and I’m really enjoying all of the pictures. —Michele Tungett ROCHESTER, IL

“LOVE LETTER” RESPONSE

Ray Elementary sixth graders helped stock an area food pantry so pretty and disappeared almost immediately when they showed it to their grandparents, uncles, aunts and cousins. This tart will be a holiday tradition at our house for years to come. —Melissa Boyd PITMAN, NJ

ON THE WEB

VISIT INSPIRED REVIEW! After a trip to Milwaukee (and a stop by your Visitor Center and outlet store in Greendale), I have been motivated to go through my extensive collection of Taste of Home, Simple & Delicious and Healthy Cooking magazines (over 10 years’ worth!). I have really enjoyed looking through these issues again and can’t count the number of great recipes I want to try! I’ve also found old favorites I

TOH “RECIPE FAIRIES”

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

10_tasteofhome.com

Your magazine has changed my life. I am the wife of an amazing man, and a second mom to the best son I could ever have asked for—and yet I was very depressed. A car accident in 1990 left me mostly bedridden. Late last November, Taste of Home showed up in my mailbox. Needing to make my husband dinner, I absently flipped through the pages and there it was—an easy recipe for the chicken breast I was thawing!

JUNE/JULY 2009

WHO WINS $25,000? You get to decide! From now until June 16, 2009, be sure to stop by tasteof home.com to vote for America’s Best Loved Recipe. Will it be Classic, Light, Time Saver or Serves 2? The winning vote could be yours!

It was as if the recipe fairies were smiling upon me. The next night, I again sat down with the magazine, wondering, What can I make for dinner? I had some cod fillets and found the Sailor Sandwiches! I was totally intrigued. As I thumbed through the issue, I saw recipes that are easy and look beautiful. Even I could pull them off. I was excited. I was going to get out of bed and accomplish something on my own. With my husband’s encouragement, I have made five

After reading the “Love Letter” from Donna Giblin (April/May), I felt compelled to send a note about the importance of her volunteering at the Ronald McDonald House and to thank TOH for bringing attention to this cause. Having lived the nightmare of a child getting sick, and then losing her, I can tell you that people like Donna make such a huge difference. One feels alone in the world when told they are losing their child, or that the battle ahead has an uncertain outcome. You face mortality, uncertainty, guilt and feelings of “It isn’t right, it isn’t fair.” But it is a fact. Imagine having to still think about dinner. You still need to eat and keep up your strength. That’s the gift people like Donna and the Ronald McDonald House give. One less thing to worry about, so you can concentrate on what you need to do, which is to be together and hold each other tight. —Terri Morris POWELL BUTTE, OR

dinner recipes and four breads. Your magazine has not only gotten me out of a funk, but now I am able to show Joe how much I appreciate him and all he has done for me by making him great meals and heavenly baked goods. It’s important to me that everyone at Taste of Home knows their hard work is appreciated, and that it’s not just a magazine to some of us. —Brittany DiBetta FISHKILL, NY

Read Brittany’s moving letter in its entirety at tasteofhome.com/plus

TOH FIELD EDITOR

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

IRON GRILL

In a “throwdown,” which grilling firepower wins: gas or charcoal? We won’t divulge our vote, but this list might help you choose your team! CLASSIC FLAVOR: some studies say charcoal imparts more flavor to food

LESS EXPENSIVE: gas grills cost from $140 to $5000; charcoal grills range from $50 to $400

PORTABLE: lightweight; ideal for picnics, tailgates and vacations

HOTTER BURN: helpful when searing steaks or other quickly grilled foods

READY WHEN YOU ARE: just push a button to light the grill, and it’s ready in 10 minutes

ON DEMAND: easy for infrequent users to make foods like hot dogs and burgers

GREENER: gas burns cleaner and produces less carbon dioxide than charcoal QUICK CLEANUP: minimal grease and no ashes

CONSISTANT HEAT: simply turn a knob to control temperature

CHARCOAL vs GAS GRILLS

TASTES GREAT: results in a smokier, more traditional flavor

USER FRIENDLY: requires less time to assemble

MULTIPLE HEAT ZONES: for easier indirect cooking

FIRE UP! GADGETS: rotisserie attachments, side burners, gas gauges, thermometers

For more than 300 flame-broiled specialities, pick up Taste of Home Backyard Grilling wherever books are sold and add some sizzle to your summer.

ON THE BARBY>> For some great grilling tips, videos and recipes, visit tasteofhome.com/grillguide JUNE/JULY 2009

tasteofhome.com_11

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

HEY, ICE CREAM MAN! Can you remember the names of these fun frozen treats?

shore thing

G R E AT F I N D

“It’s no secret that Maine has some of the best seafood anywhere,” says Field Editor Lee Ann Lowe of Gray. “My favorite event is the Yarmouth Clam Festival, held the third weekend in July. The quaint village hosts 120,000 people who enjoy clams, clams and more clams, plus an art show, bike races and more. It’s run by volunteers to raise funds for local nonprofit organizations.”

IN A CLAMSHELL:

YARMOUTH, ME

* This year’s fest, in its 44th year, is July 17-19; free admission

* The record in the clam-shucking contest is 25 per minute! * Connect to the festival Web site at taste ofhome.com/links

fried clams PREP/TOTAL TIME: 30 MIN. YIELD: 1 DOZEN

1-1/2 cups yellow cornmeal, divided 1/2 cup cake flour, divided 2/3 cup water 12 fresh cherrystone clams, shucked Oil for deep-fat frying

In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. Serve immediately with sauce if desired.

sun catcher Capture the sun…in a jar! A Mason jar, a rechargeable solar cell battery and low-energy LED lamps pull the sun’s light right to your yard any time of day. Ideal for patios, cabins or as a nightlight, the Sun Jar is weather resistant and has no cords or switches that will snag; $34.95. For information, visit tasteofhome.com/links

D

E

TOH MEMORY

“

So I wouldn’t eat too much junk when I was little, my mom used to tell me that the jingle of the ice cream man was really the garbage truck!

ON THE WEB

WE ALL SCREAM! Tell us about your favorite summertime treats at tasteof home.com/summer timetreats

”

—SANDY PLOY SR. ART DIRECTOR, TOH

ANSWERS: A) BOMB-POP OR ROCKET POP; B) PUSH-UP; C) OTTER POP OR FLA-VOR-ICE; D) 50-50 BAR OR DREAMSICLE; E) DRUMSTICK OR CHAMP

JUNE/JULY 2009

C

Dip clams in batter; shake off excess. Coat with cornmeal mixture.

STUFF WE LOVE!

12_tasteofhome.com

B

1/2 tsp. salt Tartar sauce or seafood cocktail sauce, optional

Yarmouth Clam Festival

* Snap a photo with festival mascot Steamer the Clam. The person inside the costume is a well-kept secret

A

Our Light olive oil makes baking and fantastic.

flavorful

e /® Th © /T M

J.M. Sm

ompany ucker C

i cooking is

™

FFor more recipes i visit Crisco.com

Crisco® Roasted Potatoes with Rosemary

Crisco® Olive Oil No-Stick Cooking Spray 3 tablespoons Crisco® Light Olive Oil 1 tablespoon chopped fresh rosemary 1/2 teaspoon garlic powder 1/2 cup chopped onion Salt and pepper, to taste 2 pounds potatoes, cut in half or fourths

1. HEAT oven to 425ºF. 2. COAT baking sheet with no-stick spray. 3. STIR together oil, rosemary, garlic powder, onion, and salt and pepper in a large bowl. Add potatoes. Toss well until coated. 4. SPREAD evenly in prepared pan. 5. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown. Prep time: 5 min Cook time: 35 min Yield: 4 servings

© 2009 Kraft Foods

To make the very best bacon, we take the slow road. Oscar Mayer bacon is carefully selected, hand-trimmed and naturally hardwood smoked for hours. Because there are no shortcuts to that one-of-a-kind Oscar Mayer flavor America says is the best.

For the love of bacon.

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

TAKE IT OUTSIDE! Take advantage of nice weather and plan your next party outdoors. Here are some handy hints from readers:

“I keep a tablecloth, candles, trash bag and napkins, plastic cutlery, plates, cups and glasses for eight in a large resealable bag. If we throw a last-minute party, all I have to do is worry about the food.” —Lynn Newman GAINESVILLE, FL

For more party tips, visit tasteofhome.com/plus

“I always put floor fans near my food and keep everything tightly covered. The fans keep flying bugs from getting near the food. It works every time!” —Barbara Carlucci ORANGE PARK, FL

“My husband and I do casual catering in the summer and always bring a plastic kiddie pool. We place it on a sturdy table and fill with ice to keep drinks, salads and other refrigerated dishes cold.” —Leslie Michael

“When we have backyard parties, we use canopies to cover the tables. We tie helium balloons with ribbon to the anchors of the canopies’ tie-downs so people don’t trip over the anchors.” —enjoynature

AUBURN HILLS, MI

TOH ON-LINE COMMUNITY

OPEN HOUSE

potluck

take a side

“

This is my most requested summer side dish. It’s ideal for outdoor occasions and can be served warm or cold. —Robin Jungers // CAMPBELLSPORT, WI

”

grilled greek potato salad PREP: 30 MIN. GRILL: 20 MIN. YIELD: 21 SERVINGS (3/4 CUP EACH)

Robin Jungers // CAMPBELLSPORT, WI

3 lbs. small red potatoes, halved 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper 1 large sweet yellow pepper, chopped 1 large sweet red pepper, chopped

16_tasteofhome.com

JUNE/JULY 2009

1 medium red onion, halved and sliced 1 medium cucumber, chopped 1-1/4 cups grape tomatoes, halved 1/2 lb. fresh mozzarella cheese, cubed 3/4 cup Greek vinaigrette 1/2 cup halved Greek olives 1 can (2-1/4 oz.) sliced ripe olives, drained 2 Tbsp. minced fresh oregano or 1 tsp. dried oregano

Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Nutrition Facts: 3/4 cup equals 142 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 248 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

This crisp, big-batch salad makes a welcome accompaniment to any grilled entree.

In a very large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Nutrition Facts: 3/4 cup equals 69 calories, 6 g fat

(1 g saturated fat), 2 mg cholesterol, 117 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

calico beans PREP: 30 MIN. BAKE: 1 HOUR YIELD: 12 SERVINGS (3/4 CUP EACH)

Pat Price Cook // MISSION VIEJO, CA A picnic favorite, this saucy bean medley isn’t overly sweet like some versions. The bowl will be empty before you know it!

4 medium onions, halved and sliced 5 bacon strips, diced 2 garlic cloves, minced 1 cup packed dark brown sugar 1/2 cup cider vinegar 1/4 tsp. ground mustard 2 cans (15-1/4 oz. each) lima beans, rinsed and drained 2 cans (15 oz. each) pork & beans 1 can (16 oz.) kidney beans, rinsed and drained

mediterranean salad ON THE WEB

FEED A CROWD

PREP/TOTAL TIME: 20 MIN. YIELD: 28 SERVINGS (3/4 CUP EACH)

Pat Stevens // GRANBURY, TX

18 cups torn romaine Have a recipe you’re (about 2 large bunches) always asked to bring 1 medium cucumber, sliced to a carry-in dinner? 1 cup crumbled feta cheese Share it at tasteof 1 cup cherry tomatoes, quartered home.com/submit 1 small red onion, thinly sliced

1/2 cup julienned roasted sweet red peppers 1/2 cup pitted Greek olives, halved DRESSING:

In a Dutch oven, saute onions, bacon and garlic until onions are tender. Add brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in beans. Transfer to a 3-qt. baking dish. Cover and bake at 350° for 1 hour or until heated through.

2/3 cup olive oil 1/4 cup red wine vinegar 1 garlic clove, minced 1 tsp. Italian seasoning 1/4 tsp. salt 1/4 tsp. pepper

potlucks & barbecues << picnics, This full-size, softcover cookbook is jam-packed with 244 recipes— all with color photos—that will make your summer get-togethers sizzle. Look for it wherever magazines are sold or visit www.Shop TasteofHome.com.

TOH FIELD EDITOR

JUNE/JULY 2009

tasteofhome.com_17

OPEN HOUSE

casual entertaining

all decked out Indulge in fresh air, sunshine and these delicious reader favorites that are perfect for parties alfresco

18_tasteofhome.com

JUNE/JULY 2009

TOH FIELD EDITOR

italian garden salad PREP: 35 MIN. + CHILLING YIELD: 8 SERVINGS

Lori Daniels // BEVERLY, WV

8 oz. uncooked spaghetti 1 cup cut fresh green beans DRESSING:

6 Tbsp. canola oil 3 Tbsp. sugar 2 Tbsp. white wine vinegar 1 garlic clove, minced 1 tsp. salt 1 tsp. dried parsley flakes 1 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. onion powder SALAD:

2 cups cubed cooked chicken 1 medium green pepper, julienned

4 oz. Colby-Monterey Jack cheese, cubed 1 medium zucchini, sliced 1 small yellow summer squash, sliced 8 cherry tomatoes, halved 1 small red onion, halved and sliced Shredded Parmesan cheese, optional Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking. Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion. Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired.

BONNIE’S TIP >> “I make my own pretty ice cubes by comM

bining 1/2 cup lemon juice with 4 cups water and pouring into an ice cube tray. I add a mint sprig in each cube and freeze.”

lemony cooler PREP: 15 MIN. + CHILLING YIELD: 8 SERVINGS

“ ”

Bonnie Hawkins // ELKHORN, WI

This is a great way to use the vegetables my husband grows, and it’s always well received.

“Everyone thinks I’ve gone to a lot of trouble when I make this refreshing drink, but it’s so easy!”

3 cups white grape juice 1/2 cup sugar 1/2 cup lemon juice 1 bottle (1 liter) club soda, chilled Ice cubes Assorted fresh fruit, optional

In a pitcher, combine the grape juice, sugar and lemon juice; stir — Lori Daniels until sugar is dissolved. Refrigerate BEVERLY, WV until chilled. Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired.

ON THE WEB

PARTY TIME Share your best foodrelated party ideas at tasteofhome.com/ partyideas

Inspiring Ideas For Every Space

ONLY

BRAND-NEW MAGAZINE!

$10

EXCLUSIVE 50% OFF CHARTER SAVINGS Subscribe today at www.FreshHomeMag.com or call toll-free 1-800/344-6913 (mention code MJFT2Z). Fresh Home 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.

un ! & F jects k c o i r Qu nd P eke We

the eate reams! r C D ily Eas f Your o e Hom

n-Itl, Desig Practica akeovers! M Yourself

OPEN HOUSE

special occasion

red, white & berries

“

I created this red, white and blue cake to celebrate my birthday on July 3rd. We top each piece with a candle.

america’s birthday cake

—Darlene Brenden // SALEM, OR

PREP: 25 MIN. BAKE: 30 MIN. + COOLING YIELD: 15 SERVINGS

2 Tbsp. baking cocoa 1 tsp. salt 1 tsp. baking soda 1 cup buttermilk

Darlene Brenden // SALEM, OR

SAUCE:

1/2 cup shortening 1-1/2 cups sugar 2 eggs 1/4 cup red food coloring 1 tsp. white vinegar 1 tsp. vanilla extract 2-1/4 cups cake flour

3/4 cup sugar 2 Tbsp. cornstarch 1 cup orange juice 2 cups fresh or frozen blueberries 1/8 tsp. ground nutmeg Dash salt CREAM:

1-1/2 cups heavy whipping cream 3 tablespoons confectioners’ sugar

”

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, in a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool. In a small bowl, whip cream and confectioners’ sugar until stiff peak forms. Serve cake with sauce and whipped cream.

20_tasteofhome.com

JUNE/JULY 2009

TOH FIELD EDITOR

lemon blueberry shortcakes

on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown around edges.

PREP: 25 MIN. + FREEZING BAKE: 10 MIN. YIELD: 10 SERVINGS

To assemble, gently split cakes horizontally with a serrated knife. Top each bottom layer with a scant 1/4 cup of ice cream mixture; replace tops. Sprinkle with confectioners’ sugar.

Jackie Pressinger // STUART, FL This delightful recipe combines three summertime favorites—lemonade, berries and ice cream—into one scrumptious dessert.

1 pint vanilla ice cream 3 Tbsp. sweetened lemonade drink mix 2 cups all-purpose flour 6 Tbsp. sugar 2 tsp. baking powder 2 tsp. poppy seeds 1-1/2 tsp. grated lemon peel 1/2 tsp. salt 1/4 cup cold butter 1 egg 1/2 cup heavy whipping cream 1/4 cup frozen unsweetened blueberries Confectioners’ sugar In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour. In a large bowl, combine the flour, sugar, baking powder, poppy seeds, lemon peel and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries. Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter. Place 2 in. apart

1-2-3 blackberry sherbet PREP: 10 MIN. + FREEZING YIELD: 1 QUART

Lisa Eremia // IRWIN, PA “My mom gave me this recipe, which was a favorite when I was young. Now when I make it, my mouth is watering before I’m finished!”

4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein.

“

We love this torte for berry cheese torte July 4th, or really any PREP: 40 MIN. + CHILLING summer gath- YIELD: 12 SERVINGS Deborah Hitchcock ering when GRANITE FALLS, WA berries are 1 cup crushed gingersnap cookies (about 20 cookies) abundant. It 3/4 cup crushed vanilla wafers looks fancy, (about 25 wafers) 1/4 cup finely chopped walnuts but it’s super easy to make. 1/3 cup butter, melted

”

— Deborah Hitchcock GRANITE FALLS, WA

1 envelope unflavored gelatin 1-3/4 cups white grape juice 1 pkg. (8 ounces) cream cheese, softened 1/4 cup sugar 1 tsp. vanilla extract 2-1/2 cups fresh blueberries 1-1/2 cups sliced fresh strawberries Combine the cookie crumbs, wafer crumbs, walnuts and butter; press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

ON THE WEB

STARS & STRIPES For more Fourth of July recipes plus entertaining ideas, visit tasteofhome. com/july4th

In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Place berries in a large bowl. Gently stir in gelatin mixture. Spoon over cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. JUNE/JULY 2009

tasteofhome.com_21

OPEN HOUSE

tour my kitchen

Naomi Lyle NEW PORT RICHEY, FL

ON THE WEB

BEHIND THE SCENES! For a video tour of Naomi’s kitchen, visit tasteof home.com/naomi

22_tasteofhome.com

what dreams are made of We wanted the kitchen to be a warm, inviting place for our family and friends, and I think we’ve achieved that.

JUNE/JULY 2009

TOH FIELD EDITOR

The Lyles equipped their kitchen with a professional side-by-side fridge and restaurant-quality range, as well as amenities such as this custom sink (left) with built-in colander.

M

y husband, Mark, and I were lucky when we purchased our new home late last year. Although the beautiful house was somewhat in a state of disrepair, it already had the makings of a dream kitchen, with stunning brick walls and alcoves. We were sold! The kitchen wasn’t very different from what it is now. The brick created an ideal backdrop for the Tuscan theme we had in mind. We changed the colors, added decorations and artwork, put finishing touches on the cherry cabinets and had the imported granite countertops repaired. I attended culinary arts school. While there, I became a fan of chef figurines, so I incorporated them throughout the room. When I was studying culinary arts, I used Taste of Home to help me come up with new recipes. It was almost like a textbook to me!

Now, I rely on Taste of Home recipes, making my own changes to each one. I feel honored to be able to make other readers’ family recipes for my family. Mark’s an engineer, and I homeschool our three children (Cierra, 13; Dakota, 12; and Tawny, 7), so we didn’t have time to tackle the work ourselves. But we oversaw the entire project to make sure it went exactly as planned. The counters, on each side of the center island, have become the perfect workspace for the kids. With seating for 10 people, they work wonderfully when we have large or small groups over. Since we entertain a lot, our

two side-by-side dishwashers are particularly handy. I use one for everyday dishes, and the other for pots and pans. We wanted the kitchen to be a warm, inviting place for our family and friends, and I think we’ve achieved that. But all you have to do is look out our window to see we’re not done renovating yet. Right now, it’s still a construction site, but eventually we’ll gaze out at a pool and beach area—a dream come true!

The Lyle family likes to relax in their spacious, tree-lined backyard that has a golf green for Mark and a volleyball court for the kids. “We wanted it to be parklike, and that’s what it is,” Naomi says.

JUNE/JULY 2009

DO YOU LOVE YOUR KITCHEN? >> If you have a special kitchen that everyone’s always raving about, you could win big in Taste of Home’s “Dream Kitchens” contest. Check out the contest announcement on page 7. You’ll find the complete rules and guidelines at tasteofhome.com/ dreamkitchens

tasteofhome.com_23

OPEN HOUSE

appetizers & snacks

thai steak skewers PREP: 20 MIN. + MARINATING GRILL: 10 MIN. YIELD: 16 SKEWERS

Amy Frye // GOODYEAR, AZ The combo of peanut butter and coconut milk in these slightly spicy kabobs is delicious!

“

nice bites

These easy, colorful tarts are really festive.You can make them ahead and pop into the oven just before serving. —Sheri Mosely // CLERMONT, FL

festive shrimp tarts PREP/TOTAL TIME: 30 MIN. YIELD: 5 DOZEN

<< Sheri Mosely // CLERMONT, FL

ON THE WEB

SUPER SNACKS Do you have an appetizer recipe everyone raves about? Share it at tasteofhome.com /submit

24_tasteofhome.com

1 egg, lightly beaten 1/2 cup mayonnaise 1 Tbsp. Dijon mustard 1 lb. frozen cooked salad shrimp, thawed and patted dry 4 green onions, chopped 1 can (8-3/4 oz.) whole kernel corn, drained and patted dry 1/4 cup chopped celery 1/4 cup chopped sweet red pepper 2 Tbsp. capers, drained and minced 1 Tbsp. minced fresh cilantro 2 garlic cloves, minced JUNE/JULY 2009

1/4 cup packed brown sugar 2 Tbsp. lime juice 2 Tbsp. soy sauce 1 Tbsp. curry powder 1 tsp. lemon juice 1 can (14 oz.) coconut milk, divided 1-1/2 tsp. crushed red pepper flakes, divided 2 lbs. boneless beef sirloin steak, cut into 1/4-inch slices 2 medium limes, halved and thinly sliced, optional 1/4 cup creamy peanut butter 1 Tbsp. chopped salted peanuts

”

1 tsp. chili powder 1/4 tsp. pepper 4 pkg. (2.1 oz. each) frozen miniature phyllo tart shells 1/2 small green pepper, cut into small strips

In a small bowl, combine the egg, mayonnaise and mustard. Stir in the shrimp, onions, corn, celery, red pepper, capers, cilantro, garlic, chili powder and pepper. Spoon about 2 tsp. filling into each tart shell. Place on baking sheets; bake at 350° for 7-10 minutes or until tops begin to brown. Top with green pepper strips. Serve warm. Nutrition Facts: 1 tart equals 49 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

In a large resealable plastic bag, combine first five ingredients. Add 1/4 cup coconut milk and 1 tsp. pepper flakes. Add steak; seal bag and turn to coat. Refrigerate 2-4 hours. Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until desired doneness, turning occasionally. In a small saucepan, combine peanut butter with the remaining coconut milk and pepper flakes. Heat through. Transfer to a small bowl; sprinkle with peanuts. Serve with skewers.

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 I find that if I breathe through my mouth, and not my nose, I don’t cry. —BJ Snyder FORT COLLINS, CO

Putting the onion in the freezer for at least 15 minutes will keep the juices from shooting out.

I start cutting opposite the root end of the onion. That works most of the time, but sometimes I get a really potent onion.

—Depo TOH ON-LINE COMMUNITY

—Joan Hallford NORTH RICHLAND HILLS, TX

I always keep an old pair of sunglasses in my utensil drawer and wear them when I’m slicing onions. My eyes never burn or water. —Anna Dirks CISSNA PARK, IL

Here’s a little trick my mom taught me: Rinse your hands every once in a while in cold water while chopping/cutting and start cutting from the bottom of the onion. —Ellen Schroeder BRANDON, SD

For no-tears onion cutting, I move my cutting board near the stove and turn on the exhaust fan while I’m chopping.

Q Annie Rundle TOH TEST KITCHEN

Why does chopping onions make me cry? And how can I avoid the tears? —Elke Rose // WAUKESHA, WI

“Onions contain an enzyme that creates their tear-inducing properties along with their distinctive flavor and smell,” explains Associate Food Editor Annie Rundle. “There are dozens of home-grown methods to reduce tears (see above). I recommend refrigerating the onions about 30 minutes before chopping, then cutting with a sharp, straight-edge knife. It also helps to cut the root end of the onion last because it has the highest concentration of tear-producing compounds. I love cutting onions, and I find that if I’m wearing my contacts (not my glasses), I don’t cry.”

For more expert onion advice from our Test Kitchen, visit tasteofhome.com/plus

TOH FIELD EDITOR

—Loie Knight HANCOCK, NY

COOK SMART

BY JANET & GRETA PODLESKI

eat, shrink & be merry

a berry delicious breakfast Skinny dishes that wake up your taste buds

Your family will flip for our flab-u-less flapjacks! Made with oat bran to boost the fiber content and fresh, antioxidant-rich blueberries, they're a nutritious weekend breakfast treat. Want something cool and creamy? Muesli (pronounced MYOOZ-lee), a super-nutritious, high-fiber blend of oats, yogurt, nuts and fresh fruit, was developed about 100 years ago by Dr. Bircher-Benner, a Swiss nutritionist. Commercially made muesli can be loaded with saturated fat, since it’s often laced with heavy whipping cream. Our slimmed-down version uses low-fat yogurt and just a touch of light cream to keep the smooth texture while cutting back on fat. Oat-standing!

batter-be-good-to-me pancakes PREP: 30 MIN. COOK: 5 MIN./BATCH YIELD: MAKES 10 PANCAKES

Scrumptious blueberry and banana pancakes with strawberry sauce will get your day off to a fruitful start. STRAWBERRY SAUCE

2 cups diced fresh strawberries 3 tbsp pure maple syrup 1/4 cup orange juice 1 tbsp cornstarch

26_tasteofhome.com

JUNE/JULY 2009

PANCAKES

1-1/3 cups all-purpose flour 2/3 cup oat bran 2 tsp baking powder 1 tsp baking soda 1-3/4 cups buttermilk 1/2 cup mashed ripe bananas 2 tbsp butter, melted 1 egg 1 tbsp maple syrup 1/2 tsp vanilla 3/4 cup fresh blueberries Cooking spray 1 cup low-fat vanilla flavored yogurt

Did you know that breakfast eaters are thinner, smarter and nicer to be around? Studies show that breakfast eaters not only have sunnier dispositions but also fare better on memory and problem-solving tasks. When you skip breakfast, your blood-sugar levels take a nosedive. That can make you a little weak in the bean—and irritable, too! Think that 10 a.m. coffee and Danish will perk you up? They’ll only fuel the fire, sending your blood-sugar and energy levels soaring and then violently crashing.

A hearty, healthy, high-fiber breakfast like oatmeal or whole-grain cereal with fruit does more than keep your brain cells, blood sugar and relationships operating smoothly. It also jump-starts your metabolism, so you’ll start burning fat and calories right out of the gate. Plus, eating breakfast helps prevent overeating later in the day. No wonder experts say “breaking the fast” is crucial if you’re serious about losing weight.

To make sauce, mix together strawberries and maple syrup in a medium pot. Whisk together orange juice and cornstarch in a small bowl. Add to strawberries. Cook over medium-high heat, stirring constantly, until mixture bubbles and sauce thickens, about 2 minutes. Remove from heat. Sauce may be served warm or cold.

creamy breakfast muesli with yogurt & berries

To make pancakes, preheat electric griddle to 325°. Combine flour, oat bran, baking powder and baking soda in a large bowl. Set aside.

3 cups quick-cooking rolled oats (not instant) 1-1/2 cups low-fat strawberry flavored yogurt 1 cup orange juice 1/3 cup light (5%) cream 2 tbsp honey 1-1/2 cups each fresh raspberries and diced strawberries 1 cup fresh blueberries 1 medium apple, peeled, cored and coarsely grated 1/2 cup sliced toasted almonds (optional)

Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and vanilla in a medium bowl. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not over-mix! Fold in blueberries. Spray griddle lightly with cooking spray. For each pancake, spoon about 1/2 cup batter onto hot griddle and spread to make 4-inch circles. Cook until undersides are lightly browned. Flip pancakes and cook until other sides are lightly browned, 2 to 3 more minutes. Top pancakes with generous dollops of vanilla yogurt and strawberry sauce. Per serving: 343 calories, 8 g total fat (3.9 g saturated fat), 12 g protein, 62 g carbohydrate, 4.9 g fiber, 58 mg cholesterol, 582 mg sodium.

During which of the following world-famous events did the pizza industry report the highest number of pizza deliveries?

PREP: 20 MIN. + CHILLING YIELD: MAKES 6 SERVINGS

a. the final episode of Survivor I b. Superbowl XXXXVIII c. the O.J. Simpson Bronco chase d. the opening night of the first Gulf War

Sprinkle individual servings with a tablespoon of low-fat granola to add some crunch. You can also add raisins and shredded coconut.

In a large bowl, combine oats, yogurt, orange juice, cream and honey. Let stand 5 minutes. Gently fold in fresh fruit. Cover and refrigerate overnight before serving.* Sprinkle with almonds, if desired. Per serving: 270 calories, 4.6 g total fat (1 g saturated fat), 10 g protein, 53 g carbohydrate, 8.2 g fiber, 5 mg cholesterol, 33 mg sodium.

POP QUIZINE

*HANDY TIP

REFRIGERATING THE MUESLI OVERNIGHT MAKES IT CREAMIER.

In Germany, they swear that eating a bowl of oatmeal with cooked onions is a surefire cure for... a. insomnia b. a hangover c. heart disease d. hemorrhoids ANSWERS BELOW

Who keeps track of the cookies you eat? The kitchen counter.

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: (C.); (B.) NEIN, DANKE! WE’D RATHER HAVE A HEADACHE!

JUNE/JULY 2009

tasteofhome.com_27

COOK SMART

healthy choices

veggin’ out!

“

The wrap filling makes a terrific sandwich, dip or salad. I like to make it ahead, chill and take it for a picnic. —June Barrus // SPRINGVILLE, UT

mexican lettuce wraps PREP/TOTAL TIME: 20 MIN. YIELD: 6 SERVINGS

<< June Barrus // SPRINGVILLE, UT

ON THE WEB

GUILT-FREE DINING For more goodfor-you recipes, visit tasteof home.com/ healthy

3 cups cubed cooked chicken breast 1 can (15 ounces) black beans, rinsed and drained 1 medium tomato, seeded and finely chopped 1 can (4 ounces) chopped green chilies 1/2 cup salsa 1/4 cup finely chopped onion 1/4 cup finely chopped sweet red pepper

”

1 Tbsp. lime juice 1/2 tsp. ground cumin 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1 medium ripe avocado, peeled and finely chopped 1/2 cup reduced-fat sour cream 12 Bibb or Boston lettuce leaves

In a large bowl, combine the first 11 ingredients. Refrigerate until serving. Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 tsp. sour cream. Fold lettuce over filling. Nutrition Facts: 2 wraps equals 259 calories, 8 g fat (2 g saturated fat), 61 mg cholesterol, 478 mg sodium, 19 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable, 1 fat.

pronto vegetarian peppers PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS

Renee Hollobaugh // ALTOONA, PA “During summer, I serve these with salad and a roll. At the end of the season, I freeze the peppers for winter when produce costs are higher.”

2 large sweet red peppers, halved lengthwise 1 cup canned stewed tomatoes 1/3 cup instant brown rice 2 Tbsp. hot water 3/4 cup canned kidney beans, rinsed and drained 1/2 cup frozen corn, thawed 2 green onions, thinly sliced 1/8 tsp. crushed red pepper flakes 1/2 cup shredded part-skim mozzarella cheese 1 Tbsp. grated Parmesan cheese Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender. In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Nutrition Facts: 2 stuffed pepper halves equals 341 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.

28_tasteofhome.com

JUNE/JULY 2009

© International Gourmet Specialties Company 2009, All Rights Reserved.

9GOCMGKVNKMG[QW¶FOCMGKV 6JGCNNPCVWTCNIQQFPGUUQHTKRGVQOCVQGUCPFHTGUJDCUKN ,WUVYJCV[QW¶FRWVKP[QWTJQOGOCFGUCWEG

ENCUUKEQEQO

COOK SMART

tips from a pro

the right stuff TOH Associate Food Editor Tina Johnson—one of our grilling gurus—shares an easy technique for onion-and-cheese Stuffed Beef Burgers

MORE GOOD STUFF:

1

>> Try Swiss cheese in ground turkey burgers >> Add crumbled bacon with your favorite cheese >> Surprise them with a pineapple slice inside

2

Shape 1-1/2 lbs. of ground chuck into eight 3-oz. portions on waxed paper. Press each portion into a 4-in. patty using a fork.

Top four of the patties with an onion slice and shredded cheese. Cover with remaining patties, using waxed paper to help position the patty on top.

ON THE WEB

BURGER BOUNTY Find recipes for four more great stuffed burgers at taste ofhome.com/plus

3 Seal edges with a fork. Grill to desired doneness.

“

Stuffed burgers grill up great over medium heat.This lets the filling heat through without the outside becoming overcooked.

30_tasteofhome.com

JUNE/JULY 2009

—Tina Johnson // TASTE OF HOME TEST KITCHEN

”

COOK SMART

“

kids in the kitchen

mix it up

”

I like to put ingredients together and see what color they turn when I mix them. —Elayna Ask // COGAN STATION, PA Hey kids! You’re never too young to get in the kitchen, roll up your sleeves and dream up your own recipe. That’s what Elayna Ask (above right), 10, of Cogan Station, PA did. She came up with this yummy Berry Splash Smoothie. Like her mom, Beth, who’s a Taste of Home field editor, Elayna loves to cook, read cookbooks and

make people happy with her food. She even cooks for church dinners! “I like to put ingredients together and see what color they turn when I mix them,” she says. This smoothie—Elayna’s first attempt at creating a recipe—blended to a beautiful shade of purple. Elayna says cooking makes her feel happy. “I like how you can make so many different things!”

berry splash smoothies PREP/TOTAL TIME: 10 MIN. YIELD: 3 SERVINGS

Elayna Ask // COGAN STATION, PA This fruity smoothie is loaded with calcium and antioxidants, and tastes great on a hot day! “It’s a neat thing for Mom and me to do together!”

1/4 cup fat-free milk 1 cup (8 oz.) cherry yogurt 2 cups frozen unsweetened mixed berries 1/4 cup fresh blueberries, divided Sugar, optional 3 Tbsp. vanilla yogurt In a blender, combine the milk, cherry yogurt, mixed berries, half of the blueberries and sugar if desired; cover and process until smooth. Stir if necessary. Pour into chilled glasses. Spoon vanilla yogurt over the top; sprinkle with remaining blueberries. Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 59 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

CALLING ALL JUNIOR CHEFS! Are you an aspiring cook like Elayna? If so, send us your recipes and photos at taste ofhome.com/submit

ON THE WEB

JOIN THE FUN For more easy smoothie combinations and a new coloring book page, visit taste ofhome.com/ kids JUNE/JULY 2009

tasteofhome.com_31

COOK SMART

party of two

garden fresh Looking for something different this summer? This refreshing salad is great as a side or entree. —Sally Sibthorpe // SHELBY TOWNSHIP, MI

garden chickpea salad PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS ON THE WEB

SIZED-RIGHT RECIPES Want more recipes and tips for two? Sign up for the free Cooking for 2 E-newsletter at tasteofhome.com/ for2newsletter

32_tasteofhome.com

Sally Sibthorpe SHELBY TOWNSHIP, MI

3 cups spring mix salad greens 3/4 cup canned chickpeas or garbanzo beans, rinsed and drained 1/2 cup packed fresh parsley sprigs, coarsely chopped

JUNE/JULY 2009

”

1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thinly sliced 1/4 cup crumbled feta cheese 1/4 cup thinly sliced radishes 3 Tbsp. chopped walnuts TOMATO VINAIGRETTE:

1/4 cup lemon juice 1/4 cup olive oil 1/4 cup chopped tomato 1 garlic clove, minced

1/2 tsp. cumin seeds, toasted 1/4 tsp. salt 1/4 tsp. cayenne pepper Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts. In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately.

This is no walk in the park 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 – so a walk in the park can be just that. 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. LYU00579C

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

spice rack

it’s dill-icious! Easy to grow and even easier to love, dill’s the key to these zesty homemade pickles

DID YOU KNOW?

A perennial plant, dill leaves and dried dill weed are herbs, while dill seeds are considered a spice.

refrigerator dill pickles

TASTE & AROMA:

PREP: 40 MIN. + CHILLING YIELD: 60 PICKLE SPEARS

Similar to caraway, dill is aromatic and distinct, especially when used to enhance the flavor of salmon.

Jake Haen // OCALA, FL Crunch! These fresh and crispy no-fuss pickles have a wonderful dill flavor. No one will believe you made them yourself!

GROW IT!

Dill thrives in hot, sunny weather and is not picky about soil. This herb spreads quickly, so plant it in a container on your patio.

15 small pickling cucumbers 40 fresh dill sprigs 2 large onions, thinly sliced 5 garlic cloves, sliced 1 qt. water 1 qt. white vinegar 1 cup canning salt Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.

ON THE WEB

STILL HAVE DILL? Use the handy Recipe Search at tasteofhome.com to find a wide selection of recipes featuring this popular herb

FIELD EDITOR TIP

“

I like to add a teaspoon of dill weed to egg salad. It really gives the sandwich a nice touch.

”

—Renee Schwebach // DUMONT, MN JUNE/JULY 2009

tasteofhome.com_35

COOK SMART

quick fix IN A SANDWICH RUT? If you’re tired of the same ol’ sandwiches, here are a few more quick ideas: >> Pack a pita with thinly sliced roast beef, baby spinach and sweet banana peppers >>Try turkey, cranberry sauce and cream cheese on a bagel >> Lighten up with sliced cucumbers on pumpernickel, spread with a blend of mayo and ranch dressing >> Fill a warm flour tortilla with cooked cubed chicken, corn, cheddar cheese and salsa >> Grill a PBJ on an English muffin for a change

sweet onion, tomato & cuke salad PREP/TOTAL TIME: 15 MIN. YIELD: 10 SERVINGS

Mickey Turner // GRANTS PASS, OR

simple & fresh We love this speedy sandwich, especially when it’s too warm to turn on the oven. —Stacey Johnson TACOMA, WA

fresh mozzarella sandwiches ON THE WEB

IN A HURRY? Send us your fast and flavorful recipes at tasteof home.

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

Stacey Johnson // TACOMA, WA

com/submit

8 slices sourdough bread, toasted 1/4 cup wasabi mayonnaise

36_tasteofhome.com

JUNE/JULY 2009

1/2 lb. fresh mozzarella cheese, sliced 2 medium tomatoes, sliced 4 thin slices sweet onion 8 fresh basil leaves Spread toast with mayonnaise. On four slices, layer the cheese, tomatoes, onion and basil; top with remaining toast.

What a great way to use homegrown veggies! Feta cheese and mustard dressing enhance this salad’s justpicked flavor.

3 large tomatoes, chopped 3 large cucumbers, peeled, halved, seeded and sliced 1 large sweet onion, halved and thinly sliced 1/2 cup olive oil 3 Tbsp. mayonnaise 2 Tbsp. rice vinegar 1 Tbsp. Dijon mustard 1 garlic clove, minced 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup crumbled feta cheese In a large bowl, combine the tomatoes, cucumbers and onion. In a small bowl, combine the oil, mayonnaise, vinegar, mustard, garlic, salt and pepper. Pour over tomato mixture and toss to coat. Sprinkle with cheese. TOH FIELD EDITOR

COOK SMART

gotta try it

quick chips Crispy homemade potato chips from the microwave? You bet!

NICE & SPICED

Substitute chili powder and ground chipotle pepper for the curry powder

CUMIN CRUNCH

Substitute garlic powder and ground cumin for the curry powder

microwave potato chips PREP: 10 MIN. COOK: 10 MIN./BATCH YIELD: 5 SERVINGS

3 medium red potatoes 1/4 cup olive oil 1 tsp. salt Curry powder Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 in. thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.

TOH FIELD EDITOR

JUNE/JULY 2009

tasteofhome.com_37

COOK SMART

cooking school frosty coffee pie PREP: 15 MIN. + FREEZING YIELD: 8 SERVINGS

April Timboe // SILOAM SPRINGS, AR

1/4 cup hot fudge ice cream topping, warmed 1 chocolate crumb crust (9 in.) 3 cups coffee ice cream, softened 1 pkg. (5.9 oz.) instant chocolate pudding mix 1/2 cup cold strong brewed coffee 1/4 cup cold milk 1-3/4 cups whipped topping 1 cup marshmallow creme 1/4 cup miniature semisweet chocolate chips Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into crust. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.

PRIZE PIES >> 1,000+ recipes were entered in the Great American Pie Show

EASY AS PIE Cooking is my passion, and I like to come up with new recipes.

We went to press before pie show judging. For the 12 semifinalist recipes and the winner’s name, go to taste ofhome.com/ pieshow

38_tasteofhome.com

JUNE/JULY 2009

ON THE WEB

HOW DID APRIL DO?

selected three semifinalists in each of these categories: Fruit, Nut, Refrigerator/Freezer and Pudding/Cream/Custard

>> 12 semifinalists prepared their pies at the show in Branson, MO

>> Judges picked four finalists

—April Timboe // SILOAM SPRINGS, AR Her yummy Frosty Coffee Pie took April Timboe to the finals of the 2009 Great American Pie Show, cosponsored by Taste of Home and the Branson (MO)/Lake Area Chamber of Commerce, held on April 24-25. “I noticed the pie contest on the TOH Web site and decided to enter,” says April. “Cooking is my passion, and I like to come up with new recipes. This pie was inspired by my husband, Matt, who loves coffee ice cream, and his

>> Taste of Home tested and

mom, who makes a cool, creamy dessert using pudding mix.” April and Matt were on a mission trip in Ireland when she found out she was a semifinalist. “I was so excited, I called immediately to say I’d come to Branson to prepare my pie! “I’m so looking forward to attending the Taste of Home Cooking School there, too. Earlier this spring, I missed out on a Cooking School show near me because I called too late for tickets.”

Al Roker of The Today Show headed Best of Show judging >> TOH Cooking School audience members weighed in with “People’s Choice” votes

>> The Grand Prize winner was announced during the Cooking School’s “Easy Breezy Spring” presentation at the pie show

CONTEST

tomatoes

bigred A summertime favorite, tomatoes bring a fresh, juicy taste to the table any way you use them, from soups and sauces to salads and sandwiches…and the list goes on. Just check out our contest winners for some unbeatable ideas!

Grand Prize—$500 Kathleen Merkley // LAYTON, UT

2nd Place—$300 Kay Kaepp // COLDWATER, MI

3rd Place—$150 Susan Wilson // MILWAUKEE, WI

TURN THE PAGE TO ENTER OUR NEXT RECIPE CONTEST >>

}

YOU COULD BE NEXT!

AND THE WINNERS ARE…

CONTEST WINNER

ENTER

OUR NEXT CONTEST! LIGHTEN UP Much as we all love them, full-fat dishes and sugary sweet treats are not kind to the waistline or our health. So we’re counting on you to tell us how to lighten things deliciously! Our newest contest, “Lighten Up,” will showcase the tricks you have up your sleeve to make faithful standbys healthier. We can’t wait to try them! Enter now and you could win $500 for 1st place, $300 for 2nd or $150 for 3rd. Nine runners-up will receive the current Contest Winning Annual Recipes cookbook.

HERE’S WHAT WE’RE LOOKING FOR: Savory entrees, including chicken, turkey, beef, pork and other meat and ethnic dishes. And we’d love to see your best meatless meals! Comforting side dishes like mashed potatoes, rice pilaf, and macaroni and cheese

One summer, I canned so many tomatoes that I dreamt I was peeling tomatoes the size of basketballs.

PRIZE

tomatoes

Her winning salad spices up the season It’s a good thing Kathleen Merkley loves tomatoes. Her dad harvests 48 plants’ worth every summer, and Kathleen gets her share. “I make tomato bread salad, salsa, spaghetti sauce, chili sauce and, my favorite, feta, basil and tomato sandwiches,” she says. Her South-of-the-Border Caprese Salad captured our judges’ taste buds and won the $500 Grand Prize in our “You Say Tomato” recipe contest. “I started making this salad last summer,” Kathleen notes. “I’ve always loved Caprese salad and came up with this easy variation. The cilantro vinaigrette adds a fresh, spicy-tangy flavor that

Best of the best light versions of cakes, pies, cookies, bars, even ice cream. Don’t forget smoothies, cheesecakes, cobblers and other desserts How do you snack? Share your snack mixes, tasty bars and recipes for other healthy bites

ENTRY DEADLINE IS

August 14, 2009 Winners will be announced in the April/May 2010 issue.

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

40_tasteofhome.com

JUNE/JULY 2009

complements the tomatoes.” With the bushels of tomatoes she goes through, you’d think tomato dishes were a specialty of hers. Nope! Kathleen says fudge is her signature dish. “My sisterin-law and I had a fudge business for several years,” she explains. She is now a full-time ER nurse practitioner. Husband Chris is a physician. They have three children and two granddaughters, with another on the way. In her free time, Kathleen’s never happier than when she’s reading cookbooks or cooking magazines…and finding more ways to use those homegrown tomatoes she loves so much!

south-of-the-border caprese salad

summertime spaghetti sauce

Kathleen Merkley // LAYTON, UT

Kay Kaepp // COLDWATER, MI

Plump heirloom tomatoes star in this garden-fresh showpiece, topped with a sweet-tart dressing and cheese crumbles. It’s a breeze to make!

“My husband and I look forward to this flavorful sauce when the tomatoes from our garden are at their peak ripeness.”

grand prize

mediterranean tomato bites

2nd prize

country-style tomatoes Cathy Dwyer // FREEDOM, NH

“My friend Mary served these cute appetizers at a summer gathering, and I adapted the recipe to my taste. Make when tomatoes and herbs are at their freshest!”

3rd prize

“This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table. For a special treat, I use beefsteak tomatoes.”

runner up

3 Italian sausage links (4 oz. each)

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

1 Tbsp. brown sugar

3 medium onions, chopped

1 Tbsp. Italian seasoning

1 small green pepper, chopped

1/4 tsp. pepper

3 cups chopped seeded peeled tomatoes (about 8 medium)

1-1/4 tsp. salt Hot cooked pasta

SOUT H-OF-T HE-BORDER // CAPRES E SALAD

S UMMERT IME S PAGHET T I SAUCE

//

PREP: 30 MIN. COOK: 30 MIN. YIELD: 5 CUPS

Parmesan cheese

Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened.

SALAD:

1/3 cup white wine vinegar

4 cups torn mixed salad greens

1/2 cup fresh cilantro leaves 3 Tbsp. sugar

Serve sauce with spaghetti; top with cheese. Nutrition Facts: 3/4 cup sauce (calculated without spaghetti and cheese) equals 173 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 767 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 lean meat.

1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese

1 garlic clove, peeled and quartered

1/4 tsp. salt

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

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

1 cup panko (Japanese) bread crumbs

1/4 cup minced fresh parsley

1 egg

1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

3 Tbsp. butter

1 garlic clove, minced

3 Tbsp. olive oil

1 Tbsp. milk

1/4 tsp. salt Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices. Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.

MEDITERRANEAN TOMATO BITES

1/4 cup all-purpose flour

Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper. Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.

PREP: 20 MIN. BAKE: 15 MIN. YIELD: 32 APPETIZERS

1 pkg. (17.3 oz.) frozen puff pastry, thawed

1/4 cup pitted ripe olives, coarsely chopped

1-1/2 cups (6 oz.) shredded Gouda cheese

1 cup (4 oz.) crumbled feta cheese

6 plum tomatoes, cut into 1/4-in. slices

Minced fresh basil and oregano

Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature.

In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

JUNE/JULY 2009

1-1/2 tsp. fresh cilantro leaves

In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.

//

4 large tomatoes

42_tasteofhome.com

1/8 tsp. pepper

tasteofhome.com

PREP: 25 MIN. COOK: 10 MIN./BATCH YIELD: 8 SERVINGS

tasteofhome.com

3 large heirloom or other tomatoes, sliced

1 jalapeno pepper, seeded and chopped

2/3 cup olive oil

tasteofhome.com COUNTRY-STYLE // TOMATOES

CILANTRO VINAIGRETTE:

3/4 tsp. salt

Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

PREP: 45 MIN. COOK: 15 MIN. YIELD: 2 DOZEN

tasteofhome.com

bruschetta pizza

crab toast Teri Rasey-Bolf // CADILLAC, MI

“You might need a knife and fork for this hearty pizza! Loaded with Italian flavors, it’s even better with a homemade whole wheat crust.”

If you prefer casual dining in the summer, try this scrumptious entree that’s crunchy, creamy and delightfully rich. To serve as appetizers, slice thinner.

runner up

cabernet marinara pasta

runner up

garden tomato relish

Sarah Vasques // MILFORD, NH

Red wine and fresh herbs flavor the sweet sauce that highlights this no-fuss pasta dish. Serve it on the side with meat or poultry, or as meatless entree.

runner up

What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and more. Why not share a jar with your neighbor?

runner up

2 tsp. minced fresh cilantro

1/4 cup butter, cubed

2 pkg. (8 oz. each) imitation crabmeat

4 plum tomatoes, peeled and finely chopped, divided 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced

3/4 cup ricotta cheese 1/2 cup sour cream 2 cups (8 oz.) shredded Italian cheese blend, divided

BRUSCHET TA PIZZA

1 loaf (16 oz.) French bread

//

CRAB TOAST

//

PREP: 20 MIN. BAKE: 20 MIN. YIELD: 6 SERVINGS

Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside.

PREP: 25 MIN. BAKE: 10 MIN. YIELD: 8 SLICES

1/2 lb. reduced-fat bulk pork sausage 1 prebaked Italian bread shell crust (14 oz.) 1 pkg. (6 oz.) sliced turkey pepperoni

1 Tbsp. olive oil 2 garlic cloves, minced 1/2 tsp. minced fresh thyme or 1/8 tsp. dried thyme 1/2 tsp. balsamic vinegar

2 cups (8 oz.) shredded part-skim mozzarella cheese

1/4 tsp. salt

1-1/2 cups chopped plum tomatoes

Additional fresh basil leaves, optional

1/8 tsp. pepper

1/2 cup fresh basil leaves, thinly sliced

In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat.

In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted.

In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells. Place on an ungreased baking Editor’s Note: sheet. Bake at 375° for 15 minutes. Top with remaining When cutting cheese blend and tomatoes. Bake 5-7 minutes longer or hot peppers, disposable until cheese is melted.

In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over the pizza. Garnish with additional basil if desired.

gloves are recommended. Avoid touching your face.

PROCESS: 20 MIN.

YIELD: 10 PINTS

10 lbs. tomatoes 3 large sweet onions, finely chopped

2-1/2 cups packed brown sugar 3 Tbsp. canning salt

2 medium sweet red peppers, finely chopped

2 tsp. ground ginger

2 medium green peppers, finely chopped

1 tsp. ground allspice

2 tsp. mustard seed

1 tsp. ground cloves

1 tsp. celery seed

1 tsp. ground nutmeg

2 tsp. ground cinnamon

4-1/2 cups white vinegar In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers. Editor’s Note: Place mustard and celery seed on a double thickness of Processing time cheesecloth; bring up corners of cloth and tie with string to listed is for altiform a bag. Add spice bag and remaining ingredients to pot. tudes of 1,000 feet or less. For Bring to a boil. Reduce heat; cover and simmer for 60-70 altitudes up to minutes or until slightly thickened. Discard spice bag. 3,000 feet, add 5 Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headminutes; 6,000 feet, 10 minutes; space. Remove air bubbles; wipe rims and adjust lids. 8,000 feet, 15 Process for 20 minutes in a boiling-water canner. minutes; 10,000 feet, 20 minutes. Nutrition Facts: 2 Tbsp. equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

tasteofhome.com 44_tasteofhome.com

JUNE/JULY 2009

CABER NET MARINARA PASTA

PREP: 2-1/2 HOURS

tasteofhome.com

//

//

GARDEN TOMATO RELISH

tasteofhome.com

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

1 cup chopped sweet onion

3 plum tomatoes, chopped

2 Tbsp. olive oil

1 Tbsp. sugar

3 garlic cloves, crushed

1 fresh basil sprig

1/2 cup Cabernet Sauvignon or other dry red wine

1 fresh thyme sprig

1 can (28 oz.) crushed tomatoes

2 cups uncooked penne pasta Parmesan and Romano cheeses

In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half. Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions. Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.

tasteofhome.com

presto black bean & corn salsa

tomato-jalapeno granita Paula Marchesi // LENHARTSVILLE, PA

“I like to tinker around with a variety of foods, including salsa. This chunky, colorful version makes a big batch, but it will be gone before you know it!”

runner up

tomato & brie focaccia Laurie Figone

“Everyone will say ‘wow’ after one taste of this refreshing, icy dessert. Even my grandchildren enjoy the blend of tomato, mint and lime flavors.”

runner up

yellow tomato soup with goat cheese croutons

// PETALUMA, CA

Combine tender yeast bread with creamy, melted brie and tomatoes, and you’ve got an appetizer that guests will line up for. It’s also an ideal side for salad or soup.

runner up

Get your dinner party off to an impressive start with this creamy, roasted tomato soup topped with crispy bread. “In the summer, I grill the tomatoes instead.”

runner up

2 cups tomato juice

1 jalapeno pepper, sliced

1/3 cup sugar

2 Tbsp. lime juice

4 mint sprigs

Fresh mint leaves, optional

PRES TO BLACK BEAN & // CORN SALSA

TOMATO-JALAPENO // GRANITA

PREP: 15 MIN. + FREEZING YIELD: 6 SERVINGS

In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes.

1/4 cup chopped red onion

2 cups fresh or frozen corn, thawed

1/4 cup minced fresh cilantro

5 plum tomatoes, chopped

2 Tbsp. lime juice

1 large sweet red pepper, chopped

1 tsp. sugar

2 garlic cloves, minced

1 small green pepper, chopped

1 tsp. salt

1 can (4 oz.) chopped green chilies

1 jar (16 oz.) salsa

1/2 tsp. ground cumin Tortilla chips

Nutrition Facts: 1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Nutrition Facts: 1 serving equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 218 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.

tasteofhome.com

PREP: 45 MIN. COOK: 30 MIN. YIELD: 6 SERVINGS

PREP: 20 MIN. + RISING YIELD: 12 SERVINGS

3 lbs. yellow tomatoes, halved (about 9 medium) 2 Tbsp. olive oil, divided 4 garlic cloves, minced, divided 1 tsp. salt 1 tsp. pepper 1 tsp. minced fresh rosemary 1 tsp. minced fresh thyme 1 large onion, chopped 1 cup vegetable broth

1/2 cup milk 1/2 cup heavy whipping cream CROUTONS:

12 slices French bread baguette (1/2 in. thick) 1 Tbsp. olive oil 2 Tbsp. prepared pesto 1/2 cup crumbled goat cheese 1 tsp. pepper

Place tomatoes, cut side down, in a greased 15-in. x 10-in. x 1-in. baking pan; brush with 1 Tbsp. oil. Sprinkle with 2 tsp. garlic and the salt, pepper, rosemary and thyme. Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended. In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.

46_tasteofhome.com

JUNE/JULY 2009

TOMATO & BRIE FOCACCIA

tasteofhome.com

//

YELLOW TOMATO SOUP WITH // GOAT CHEESE CROUTONS

1 can (15 oz.) black beans, rinsed and drained

In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa until blended. Serve with chips.

Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Scrape granita with a fork just before serving; spoon Editor’s Note: into dessert dishes. Garnish with additional mint if desired. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

PREP/TOTAL TIME: 25 MIN. YIELD: 28 SERVINGS (1/4 CUP EACH)

BAKE: 25 MIN.

2-1/2 to 3 cups all-purpose flour

1/4 cup plus 1 Tbsp. olive oil, divided

2 pkg. (1/4 oz. each) quick-rise yeast

1 can (14-1/2 oz.) diced tomatoes, drained

1 tsp. sugar

2 garlic cloves, minced

1 tsp. salt

1 tsp. Italian seasoning

1 cup water

6 oz. Brie cheese, cut into 1/2-in. cubes

In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. 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 for 20 minutes. Punch dough down. Press into a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake at 375° for 25-30 minutes or until golden brown and cheese is melted. Place pan on a wire rack.

tasteofhome.com

CAB NAME

dept name

head USE YOUR Deck

mel n

COOL AND REFRESHING, MELON HITS THE SPOT WHEN IT’S HOT

CHILLED MELON SOUP, p. 48

TOH FIELD EDITOR

JUNE/JULY 2009

tasteofhome.com_47

ON THE WEB

SWEET TOUCH For a festive accent, scoop up the salad with a decorated waffle cone or serve in a waffle bowl. Visit tasteofhome. com/plus for the recipe

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bananas and apple. Combine lemonade concentrate and pudding mix; pour over fruit and toss to coat.

watermelon salsa PREP: 25 MIN. + CHILLING YIELD: 3-1/2 CUPS

Iola Egle // BELLA VISTA, AR

2 cups diced seedless watermelon 3/4 cup finely chopped sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and chopped 1/4 cup minced fresh cilantro 2 tsp. brown sugar 1 garlic clove, minced 1/2 tsp. salt

chilled melon soup

fabulous fruit salad

PREP: 25 MIN. + CHILLING YIELD: 6 SERVINGS

PREP: 45 MIN. + CHILLING YIELD: 20 SERVINGS (3/4 CUP EACH)

Mary Lou Timpson COLORADO CITY, AZ

Rhonda Eads // JASPER, IN

Want to put some zip in a summer luncheon? Try this pretty soup with a spicy kick to get the conversation going.

3/4 cup orange juice 1 cup (8 oz.) plain yogurt 1 medium cantaloupe, peeled, seeded and cubed 1 Tbsp. honey 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. cayenne pepper 6 mint sprigs Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs. Nutrition Facts: 2/3 cup equals 82 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 126 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fruit.

48_tasteofhome.com

JUNE/JULY 2009

“This salad is a regular at all our family gatherings. The lemonadepudding coating goes well with any fruit.”

1 medium honeydew, peeled, seeded and cubed 1 medium cantaloupe, peeled, seeded and cubed 2 cups cubed seedless watermelon 2 medium peaches, peeled and sliced 2 medium nectarines, sliced 1 cup seedless red grapes 1 cup halved fresh strawberries 1 can (11 oz.) mandarin oranges, drained 2 medium kiwifruit, peeled, halved and sliced 2 medium firm bananas, sliced 1 large Granny Smith apple, cubed 1 can (12 oz.) frozen lemonade concentrate, thawed 1 package (3.4 oz.) instant vanilla pudding mix

In a small bowl, combine all ingredients. Cover and refrigerate for at least 1 hour. Drain if necessary before serving. Nutrition Facts: 3/4 cup equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 33 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Served with tortilla chips, this snappy mix of melon, jalapeno and black beans will be a sure-fire hit. —Iola Egle // BELLA VISTA, AR

TOH FIELD EDITOR

watermelon sherbet smoothies PREP/TOTAL TIME: 10 MIN. YIELD: 4 SERVINGS

Jamie Cockerel // KALAMAZOO, MI “These quick-to-fix smoothies have become a summertime tradition for my sons. Nothing else beats the heat like these chilly drinks!”

3 cups cubed seedless watermelon 1 cup crushed ice 1 cup watermelon, raspberry or lime sherbet 4 tsp. lime juice 2 tsp. miniature semisweet chocolate chips

In a blender, combine the watermelon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately. Nutrition Facts: 3/4 cup equals 93 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 21 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

ON THE WEB

FRUIT-FILLED FUN Kids will have a blast helping turn melon into a car, truck, racer, airplane or turkey. Check ’em out at taste ofhome.com/plus JUNE/JULY 2009

tasteofhome.com_49

t e g d u s b cut OU Y ET L S ! IPE LATE C RE A P C I 0 RIF $2.5 R TE AN E H S HE SS T T ? LE LT R E O Y B TE F E ON TAS M HE LLED T I NG T GR I EN EA T H GR G I Y T JO N ry E nt u S co NG d NG ERVI I s e T S ib NA ill gr yle r + MARI IELD: 6 A, WI Y . SH N st MI eNA N.

cup 1/2 , oil, e bin ice om on ju er and 1/2 c , I r E l lem d p : 15 0 M fin te w ow /M EP are nd ll b auce, lic po rigera r reg/ PR OK: 3 a bs ve a out ! n i i r u f m CO nn ated owa turn lavor a s , soy s r, gar nd re g. Po e re- . n r Be f I a y n c r n a i i e i e g y r t rg ibs r te Su e ma the m ill. Th mok wa wn su Cove r bas o a la the r rigs r s t o t n e g bro per. ure f re in ; add t. Ref Th ked i the grea d coo ed on ith a pep mixt mixtu c bag o coa night. e vid ; i ish der w d cup ining plasti turn t over ade in n r i a ter, auce e r ten l o d a m lab e an urs ma ter er pw ys uic sea l bag 8 ho iscard ng wa . Cov 1 cu up so on j il a r c m Se te fo and d maini e dish 20-25 1/2 sp. le nola o gar era b ibs d re -saf for r. u a s in r ibs an wave high tende ray 2 T sp. c wn s er a b i r r b p D ce r icro e on t is ro owd rk gs 2 T sp. b po ach) pla -qt. m owav il mea okin ain cp e b i l l r y e T a . st 1 a 3 micr or unt ith co ill. Dr r per try- oz p. g r 1 ts . pep coun nd 14 and utes rack w the gr d, ove utes o a p n i l e s n n n l k r i i g t i o c r m e i 1 in m casi one . th at g tart cov 10 6 b 1/2 in Co ore s l ribs, for 8- ing oc rved (1bef . Gril heat , turn h rese ribs dium wned g wit me il bro bastin unt and e. ally rinad ma

50_tasteofhome.com

JUNE/JULY 2009

t s ON THE WEB

MORE FOR LESS! For more moneysaving meal ideas, visit tasteofhome. com/budget recipes

JUNE/JULY 2009

tasteofhome.com_51

ag, ts. ic b edien o t s r la t e p ing rn abl even nd tu r l a se t s ga so e re e firs al ba hour g r h e la t r8 ;s rill In a bine beef ate fo . G eat e m r d e o c d th frige rina m h ma ediu ide or Ad t. Re t. d d r coa rnigh disca over m ach s done ate k e , in stea NATING ove r and ered s on esired meat ; a k G I n i R e v N I d ° a t I A o r m uc W ND D ak, c minu ches are, a d 145 ). Let +M Y, ° r . a e BA a ch 0 MIN. IN. + STA S 0 t e e s 8-1 at r ium d r N 170 ng G EO :1 r me d oul one, e slici o e EP 20 M RVIN RG f R U m sh -d : P r il T or SE ILL / S nega unt s (for eter ; well s bef GR D: 6 i n/ s ° v L e m e t e E 0 o n rm , 16 inu YI Ha wine e the dium r 10 m ren red c a u a K p e s c u me nd fo y c ui uce 1/2 up so on j gar a sta s c m u e 1/2 sp. le wn s rshir b ro te 2 T sp. b orces inced b 1 T sp. W ves, m wder eak t o b o 1 T rlic cl ion p uck s h a n 2 g sp. o less c t e 1/4 . bon s b l 2

urne t canensivto u Yo exp ef in in e an t of btreat asy cu real his e . It d a ith t ade an w arin rizes m nde the n ae WI te osts H , bo vor. KarenN BAY fla —URGEO

“

”

ST

52_tasteofhome.com

JUNE/JULY 2009

teriyaki grilled chicken In a large resealable plastic bag, PREP: 10 MIN. + MARINATING GRILL: 40 MIN. YIELD: 6 SERVINGS

Jennifer Nichols // TUCSON, AZ

1/3 cup soy sauce 1/4 cup canola oil 2 green onions, thinly sliced 2 Tbsp. plus 1-1/2 tsp. honey 2 Tbsp. sherry or chicken broth 2 garlic cloves, minced 1 tsp. minced fresh gingerroot 6 bone-in chicken breast halves (8 oz. each)

combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 4050 minutes or until a meat thermometer reads 170°.

“

Here’s a super recipe you can use with any chicken pieces you like. Marinate the chicken overnight for wonderful flavor.

”

—Jennifer Nichols TUCSON, AZ

romano basil turkey breast PREP: 15 MIN. GRILL YIELD: 8 SERVINGS

1 HOUR + STANDING

Darlene Markham ROCHESTER, NY Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin.

4 oz. Romano cheese, cubed 1/2 cup fresh basil leaves, torn 4 lemon slices 4 garlic cloves, minced 1 bone-in turkey breast (4 to 5 lbs.) 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes before slicing.

TOH FIELD EDITOR

JUNE/JULY 2009

tasteofhome.com_53

ll ma a s er. n i at ; to ota with w heat np t e mi e ver c e u 15 o sw ed ce n; c l. R 10- er. Pla cepa a boi k for tend e; sau ng to d coo lmost . uic to j i n e a r g B er a ntil asid ke ese h vin mall n i r l v u t e I th it s a s row co s or d se , re ve w ute in an apple ide. In tter, b lace ser bobsn Dra pine ple as he bu ice. P eet n t in p ju ka gree for a ty sw e Dra pinea mbine rved ples, a larg a lad hrif set l, co d rese sh, ap le in d the n w r p sa sy, t a d n o b ar a , squ eap g; a d tu ll n a n g i ea eal. dra H,iNY su ham nd p stic b ag a our. m San ILSON the ato a le pla Seal b for 1 h e. — W d a pot ealab ture. rate n ri d e a x s i g t e i m r e m efr rd ake ly ee s juic oat; r disca or so rnate ato, sw bob c S l t e & a to ING OB and meta rs, alt et po ple. k AT KAB n i m p N t e e I a Dr eigh skew , sw pinea ium l ha tato . + MAR IELD: 8 NY m n n a d d o Y , N O ode e h s an me r unti p MI . ON ILS : 25 MIN wo ead th pple , over tes o g P E 5 / W to, / PR LL: 1 l thr ash, a ered minu urnin I il ta d H o e GR p d t squ ill, cov 15-20 der, t ra en nd swee cube weet a Gr t for re ten S e and ns g u r a ) hea les a ally. 1 l eled d oz. nks , app asion pe n (20 e chu melte am l h , a r p occ ss 1 c eap utte gar e l e n b su bon pi cup wn d 1/4 . bro ooke bes ash, sp lly c . cu squ t 4 n er es . fu 1-i 1 lb t into summn. slic d i u w 4be c ello to 3/ les, cu y 2 t in p cu ge ap r 2 la

“

”

54_tasteofhome.com

JUNE/JULY 2009

Spice it up! IT’S EASY TO TURN A LESS EXPENSIVE CUT OF MEAT INTO A DISH THAT TASTES LIKE A MILLION BUCKS

RUBS Here’s a great way to add flavor to a tender cut of meat. Rubs are combinations of strong and mild spices and herbs that enhance the flavor of the meat without being overbearing. Earthier spices are better with beef; lighter spices and herbs pair well with fish and chicken. Most rubs keep for up to 6 months. Try one of these combinations:

<< Paprika, chili powder, brown sugar, dried oregano, celery salt, cumin, cayenne pepper and ground mustard

<< Dried rosemary, dried orange peel, dried lemon peel, onion powder, garlic powder and pepper

<< Blend in a coffee grinder: dried chipotle chile, dried ancho chili, cumin seeds and coriander seeds

MARINADES

“

While having a house built, we lived with my parents for a few months and I pilfered through my mother’s recipe files. One of the many treasures I found is this tasty steak.

”

—Laurie Nudo // THE WOODLANDS, TX

blue cheese flank steak PREP: 10 MIN. + MARINATING COOK: 10 MIN. YIELD: 4 SERVINGS

Laurie Nudo // THE WOODLANDS, TX

1 medium onion, sliced 1 garlic clove, peeled and sliced 1/3 cup water 1/3 cup white wine vinegar 2 Tbsp. reduced-sodium soy sauce 1/2 tsp. coarsely ground pepper 1 beef flank steak (1 lb.) 1/2 cup crumbled blue cheese

In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes; thinly slice across the grain. Sprinkle with blue cheese. Nutrition Facts: 3 oz. cooked beef with 2 Tbsp. cheese equals 239 calories, 12 g fat (6 g saturated fat), 65 mg cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Marinades that contain an acid, such as citrus juice, wine, vinegar, buttermilk or yogurt, penetrate the meat, adding both flavor and tenderness. It’s best to use acid-based marinades on tough cuts of beef for at least 6 hours and no more than 24 hours. If you use the marinade on a tender cut, marinate for 15 minutes to 2 hours. In either case, if you marinate too long, the meat will be mushy. If you plan to baste meat with the marinade while grilling, do not use leftover marinade that raw meat was soaking in. Set some aside beforehand. Here are a few combinations of ingredients that work well together as marinades:

<< Soy sauce, balsamic vinegar, chili powder, ground cumin and cayenne pepper

<< Plain yogurt, mango chutney, lime juice and curry powder

<< Red wine, olive oil, minced garlic, brown sugar and minced ginger

the er, ine pepp p. salt b com een 8 ts wl, ns, gr ice, 1/ rving. o b io ju se e all n sm ple, o . lime l until ng lim with a i nkle In eap 4 tsp Chil n i a ri pin ntro, nne. rem ts. Sp . d e a n l y e i a alt a c ray ill R /T d c ne oil ver f ning s ng sp h, ea /D n / n EP : 8 SE i a i R P fis 4 ai ki b ho ing esh p ed LD om brus d rem h coo . Grill for 3m p r YIE f e p C l F it n t ill e; h cho ed bed th juic per a rack w the gr m hea til fis ith p Be ps cu ions, p n p l u o w e l u o i g i r n u r p t r h n e d i n 2 c een o ely c at g start er me side o . Serv cila ice, o r n h i k e C r v g f e es e ju ch or 2 or , o 131 als rol, cup epp d fr bef ered on ea ith a f ed equ leste oa d v 1/4 een p ince sp. lim s i o s l w v sa g ch 1 g pr uit. co ute sily m b r up 2 gr , di n ea t i l 4 c , 55 m iber, , 1/2 f up s 2 T / 1 a c m f t h s t) .s e wit ed fa e, 1 g mea p k t 1/4 . plu s e a t n l t fl a. ra lea fil ra 4t er sp s: 1 atu hyd ry 4 t ided lus 1/ pepp sals on Facftat (1 g sg carboes: 3 ve v p i i e . ) d , 6 ang trit 3 g il tsp Nu ories, odium Exch ach enn 1/8 h cay nola o oz. e cal mg s betic s 152 . Dia Da sp. ca lets (4 tein l b i f 1 T apia pper e il 8 t sp. p t 8 1/

th wi a a pi ila sals t ) d le IL SA IN. ille app E: 25 M CUPS SAL GROVE r g ne 2 RS TIM S ( NE le AL ING pi OW V pp OT

d un pe o f I eci od s r afo thi a se ook in okb ago, en co ars ’s be ye d it my an e of tes. ng on vori lemi E, IL fa eth F GROV

“

”

B

—

RS

NE

W DO

VALUE MENUS!

56_tasteofhome.com

JUNE/JULY 2009

MORNING STAR FARMS

In honor of Father’s Day, we salute dads who like to cook. Meet a few of them here, and get a taste of their family-pleasing favorites

‘daddy-o!’

mexican salsa PREP: 40 MIN.

YIELD: 3-1/2 CUPS

Roger Stenman // BATAVIA, IL “In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden.”

3 jalapeno peppers 1 medium onion, quartered 1 garlic clove, halved 2 cans (one 28 oz., one 14-1/2 oz.) whole peeled tomatoes, drained 4 fresh cilantro sprigs 1/2 tsp. salt Tortilla chips

“

Fresh fruit and whipped cream dress up this tender pound cake—a winner with my family and friends.

”

Richard Hogg ANDERSON, SC

—Richard Hogg

Wife Janice; Kendra (13), Logan (10)

“My passion is desserts. It wasn’t until several years ago, while looking at a cookbook, that I decided to make one myself. It turned out pretty good, and now I regularly make desserts for family occasions, church suppers and gettogethers at work.”

Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Nutrition Facts: 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. EDITOR’S NOTE: When cutting hot peppers,

disposable gloves are recommended. Avoid touching your face.

cream cheese pound cake

Confectioners’ sugar, sliced fresh strawberries and whipped cream, optional

PREP: 25 MIN. BAKE: 50 MIN. + COOLING YIELD: 16 SERVINGS

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Richard Hogg // ANDERSON, SC

1-1/2 cups butter, softened 1 pkg. (8 oz.) cream cheese, softened 3 cups sugar 6 eggs 2 tsp. vanilla extract 1 tsp. lemon extract 3 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt

Pour into a greased and floured 10in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries.

JUNE/JULY 2009

Roger Stenman BATAVIA, IL

Wife Cathy; Charles (9), Ellie (5), Maya (2)

“I married into a Hispanic family of good cooks who have shared their recipes. Now I love to cook Mexican. I also like to bake breads and pies.”

tasteofhome.com_59

“

For a summertime family dinner, I grill jerk-spiced, marinated pork tenderloin. Braiding the meat is easy to do.

Jim Rude JANESVILLE, WI

Wife Beth; Logan (11), Kennedy (10)

“I cook for my family three or four times a week and like to experiment or do something special. The kids like my cooking— most of the time! I have to keep in mind that they’re young. If I get too creative and carried away, there’s a battle.”

BRAIDED PORK TENDERLOINS, p. 62 CHEESE & PARSNIP MASHED POTATOES, p. 62

”

—Jim Rude // JANESVILLE, WI

We couldn’t make it better

so we made it thicker.

The flavor you love, now in a thicker sauce. Perfect for dipping and topping.

©2009 Lea & Perrins, Inc.

Unwrap the Possibilities®

braided pork tenderloins PREP: 30 MIN. + MARINATING GRILL: 10 MIN. YIELD: 8 SERVINGS (3/4 CUP SAUCE)

Jim Rude // JANESVILLE, WI

2 pork tenderloins (1 lb. each) 1/2 cup mango nectar 1/4 cup plus 1 Tbsp. spiced rum or additional mango nectar, divided 2 Tbsp. olive oil 2 Tbsp. Caribbean jerk seasoning, divided 2 garlic cloves, minced 1 cup chopped peeled mango 1 Tbsp. heavy whipping cream Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 Tbsp. jerk seasoning and garlic; add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning. Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing. Meanwhile, place the chopped mango, cream and remaining rum in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

cheese & parsnip mashed potatoes PREP: 20 MIN. BAKE: 40 MIN. YIELD: 6 SERVINGS

Jim Rude // JANESVILLE, WI “Even my young kids will eat parsnips in this dish! Everyone who tastes it loves the rich, slightly smoky flavor.”

62_tasteofhome.com

JUNE/JULY 2009

2 medium Yukon Gold potatoes 4 small red potatoes 3 medium parsnips, peeled and cut into 1-in. pieces 2 bacon strips, cut into 1-in. pieces 2 Tbsp. butter, melted 1/4 tsp. salt 1/4 tsp. seasoned salt 1/4 tsp. coarsely ground pepper 1/2 cup shredded Havarti cheese 1/2 cup shredded Parmesan cheese 1/2 cup heavy whipping cream, warmed 1 Tbsp. minced chives 2 Tbsp. crumbled blue cheese

“

This hearty casserole feeds a lot of people and comes together quickly.

”

—John Venturino

Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once. In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese.

penne & sausage casseroles PREP: 50 MIN. BAKE: 30 MIN. YIELD: 2 CASSEROLES (8 SERVINGS EACH)

John Venturino // CONCORD, CA

1-1/2 lbs. uncooked penne pasta 1 lb. bulk Italian sausage 1 lb. sliced fresh mushrooms 1 large onion, chopped 3 Tbsp. olive oil 6 garlic cloves, minced 1 Tbsp. dried oregano 1-1/2 cups dry red wine or beef broth, divided 2 cans (14-1/2 oz. each) stewed tomatoes, cut up 1 can (15 oz.) tomato sauce 1 cup beef broth 4 cups (16 oz.) shredded part-skim mozzarella cheese 4 cups (16 oz.) shredded fontina cheese Minced fresh parsley, optional

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain pasta. Spread 1/2 cup sauce in each of two greased 13-in. x 9-in. baking dishes. Divide half of the pasta between the dishes; top each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

John Venturino CONCORD, CA

Wife Janet; Dominic (19), Madeline (16) “I’m the regular, every night cook in the family. To me, cooking is about paying attention to the sounds, sights, smells and tastes that are going on in the kitchen. That, and taking time to select really good, fresh ingredients and having their flavors come through.”

CLOSE TO HOME sweet memories

C E L E B R AT I N G T H E P EO P L E A RO U N D T H E TA S T E O F H O M E TA B L E

“ ”

We used to stop for good, old-fashioned homemade candy on family trips through mining country.

Whenever I hear anything about mining, I think of my family history. Tied firmly to it is a vivid childhood memory of Mine Run Candy. My parents grew up in Joplin, Missouri, right on the edge of mining country, and my grandfather Jess actually worked in the mines years ago. When going to visit my grandparents, we’d drive past piles of chat (the gravel-like residue from mining) that rose like big, looming mountains. To me, they were places of wonder—something like a moonscape. On the way to Joplin, we’d stop at a candy store in the little

southeast Kansas town of Galena to buy a pound or two of Mine Run Candy. Bittersweet honeycomb covered with smooth milk chocolate, it was the perfect treat! Mine Run Candy and the chat are completely tied together to me, associated with thoughts of my grandfather, my parents and trips to their hometown. When I found a recipe that resembled what I had eaten all those years ago, I had to try it out. I was thrilled when it tasted just right. I hope you enjoy this treat as much as I have. It’s candy with a real history!

— Lisa Henshall

TOH FIELD EDITOR

WICHITA, KS

By Lisa Henshall WICHITA, KS

JUNE/JULY 2009 tasteofhome.com_63 To find Lisa’s recipe for Mine Run Candy, visit tasteofhome.com/mineruncandy

CLOSE TO

HOME

Danielle Brandt with her mom, Darla Bakker RUTHTON, MN

mom’s best

“

Mom has a knack for remembering everyone’s favorite foods, making each person feel special.

”

—DANIELLE BRANDT //

For some cooks, preparing meals for a family of five is enough. Not for my mom, Darla Bakker. When she wants something fun to do, she entertains. She especially enjoys hosting Sunday brunches, summer picnics and dinner parties at our farm. One year, she fixed a Mother’s Day brunch for a few girlfriends and their moms, setting the table with pretty, pansy-decorated dishes and yellow accents. Each guest received a potted pansy. Mom has earned a reputation as a great cook and baker in our small farming community. But my dad, Jeff; my sisters, Andrea and Laura; and I have always known it. When we were growing up, she put well-balanced, homecooked meals on the table every night— always cooking from

scratch while working full-time as a nurse. She often relied on her slow cooker and microwave to have dinner ready on time. Mom would try a few new recipes every week to keep cooking and eating fun and interesting. She encouraged us girls to try new recipes, too, and see how much fun reading a cookbook can be. Mom even published a cookbook. It started as a computer folder of recipes she wanted to pass on to us and grew to more than 300 recipes. It has sold over 1,800 copies. As a part-time registered nurse, I use her cookbook almost daily to provide nutritious meals for my husband, Dean, and our children, Garret, 6, and Elena, 2-1/2. The summery meal here is one of our favorites. I hope you’ll try it!

RECALL YOUR MOM’S BEST? Send at least four recipes and background information to editors@ tasteofhome.com. If we feature your mom’s recipes, you’ll earn $75 64_tasteofhome.com JUNE/JULY 2009 64_tasteofhome.com JUNE/JULY 2009

shredded beef au jus

rhubarb slush

Danielle Brandt

Danielle Brandt

“My mom found this recipe in a farm journal soon after she and Dad got married. The tender beef has been a family favorite for years, and Dad requests it often.”

“Sweet and refreshing, this pretty slush stores well in the freezer, so you can have it on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aah!”

old-fashioned cherry torte

mom’s special potato salad

Danielle Brandt

Danielle Brandt

“When Mom was a girl, my great-grandma made this easy dessert. Its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today.”

“A rich, creamy homemade dressing is the perfect base for the potatoes, celery and onion—and any other ingredients you might want to add to this popular dish.”

8 cups diced fresh or frozen rhubarb

1 pkg. (3 oz.) strawberry gelatin

1 pkg. (16 oz.) frozen unsweetened strawberries

1/2 cup lemon juice

//

3 cups sugar

11 cups ginger ale, chilled Rhubarb curls, optional

8 cups water In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

// S HRED DED BEEF AU JUS

RHUBARB S LUSH

PREP: 40 MIN. + FREEZING YIELD: 22 SERVINGS (1 CUP EACH)

To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.

2 tsp. beef bouillon granules

DRESSING:

SALAD:

3 eggs 1/2 cup sugar

6 lbs. potatoes, peeled and cubed (about 10 large)

1/2 cup cider vinegar

5 celery ribs, thinly sliced

3 Tbsp. heavy whipping cream

1 large onion, chopped Pepper to taste, optional

1 tsp. ground mustard Dash salt 2 cups mayonnaise In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.

OLD-FASHIONED CHERRY TORTE

PREP: 30 MIN. COOK: 20 MIN. + CHILLING YIELD: 18 SERVINGS (3/4 CUP EACH)

66_tasteofhome.com

JUNE/JULY 2009

1/4 tsp. dried rosemary, crushed 8 hamburger buns, split

1-1/2 tsp. dried oregano Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.

PREP: 30 MIN. + CHILLING YIELD: 12 SERVINGS

1 cup crushed saltines

1/2 cup sugar

1/2 cup butter, melted

1 can (21 oz.) cherry pie filling

4 egg whites 1 tsp. white vinegar 1 tsp. vanilla extract

1-3/4 cups heavy whipping cream, whipped

Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish. In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack. Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.

For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.

tasteofhome.com

1 tsp. seasoned salt

tasteofhome.com

//

MOM’S SPECIAL POTATO SALAD

2 cups water

1 tsp. garlic salt

Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side.

tasteofhome.com

//

1 boneless beef chuck roast (3 lbs.)

Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.

Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.

2 tsp. butter

PREP: 10 MIN. COOK: 6 HOURS YIELD: 8 SERVINGS

tasteofhome.com

marketplace Make and Take a Great Meal! 2-in-1 Cooker Goes Anywhere Create and transport delicious dishes in this 5-qt. Cook & Tote™ slow cooker. Insulated bag keeps food warm up to 2 hours. Base doubles as nonstick griddle. Includes glass cover and plastic cover. 210 watts. U.L.-listed. 33661 5-Qt. Cook & Tote Slow Cooker with Insulated Tote $69.99

shipping & processing

ONLY 1 on any size order! $ 00

Doubles as a nonstick griddle

See more kitchen items at: www.ShopTasteofHome.com

Notch Spoon Rest

Tasty Dishes with No Fuss

Hang these birch spoons on the edge of your pans as you cook. Set of three includes basting spoon, spatula and slotted spoon. 12"L each. 33565 Wooden Spoons (set of 3) $9.99

Imagine coming home to a mouthwatering meal! In Best of Country Slow Cooker Recipes, you’ll get 228 delicious “set it and forget it” dishes your family will love. Hardcover, 112 pages, 100+ color photos, 8-3/8" x 11-1/8". 31914 Slow Cooker Recipes $14.99 now $7.49

Silicone Spatulas Do It All

save 50%

NEW

Toll-Free: 1-800-880-3012

www.ShopTasteofHome.com

Spread frosting, dip, cheese and more! Silicone spatulas won’t absorb food stains or odors. Set of six assorted colors. 7"L with clear plastic handle. Dishwasher safe. 38911 Silicone Spatulas (set of 6) $9.99

(Mention suite 1074P)

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—One departure, Sepember 9-12, 2009 Experience a behind the scenes look at the world’s #1 food magazine in Greendale, Wisconsin.

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

Use Promotion Code #8099

www.CountryTours.com

¯

Toll Free: 1-800-344-6918

*Savings cannot be combined with other offers

come see us soon! There are probably 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.

Come visit us soon. There’s a lot of things cooking in Greendale!

CST 2087006-50

www.DiscoverGreendale.com

CLOSE TO

HOME

Marie Forte RARITAN, NJ

field editor favorites

italian accent

EAST COAST COOK LOOKS TO HER TASTY HERITAGE FOR A MARVELOUS SUMMER MEAL

PERSONAL

My husband, Frank, and I live in Raritan, New Jersey. We’ve been married 44 years and have two grown sons. I’m a homemaker. Frank is a government inspector of materials and equipment. PASSIONS

I love to cook, often making up my own recipes or improvising on recipes from cookbooks. I have hundreds of them and also collect saltand-pepper shakers and refrigerator magnets. Both of us are active in our church. We like to travel to historic places and attend symphony concerts. HOW DO THE RECIPES YOU’RE SHARING REFLECT YOUR COOKING STYLE?

They’re among my summer favorites. Our family and guests enjoy my special stuffed flounder. Being Italian, we love tomatoes, which are featured in the soup and salad. The cookies also reflect our flavorful heritage. DO YOU HAVE A SPECIAL COOKING MEMORY?

In high school, I won a cooking contest sponsored by the local gas company. My prize was a trip to Atlantic City, where winners from all over the state prepared their dishes—mine was a tuna macaroni ring! I came home with a ribbon and a plate that still has a place of honor in my china cabinet. HAS YOUR COOKING CHANGED OVER THE YEARS?

Since the boys are out of the house, I don’t make as many big dishes as I used to. When I do, I freeze a portion or share the food with a friend or relative. WHAT ADVICE DO YOU HAVE FOR BEGINNING COOKS?

If your mom or grandmother is a good cook, ask if you can help make their favorite recipes. Also, find a good, easy cookbook, and look for simple recipes and cooking videos at tasteofhome.com.

68_tasteofhome.com

JUNE/JULY 2009

arugula summer salad

italian cookies

Marie Forte // RARITAN, NJ

Marie Forte // RARITAN, NJ

“This simple, summer-fresh salad stars arugula and tomatoes—we love them both. Olive oil—the only oil I use in my kitchen—flavors the light vinaigrette dressing.”

“My 100% Italian husband will tell you these are his favorite cookies. I make them often, and definitely every Christmas (if not, people get upset).

roasted tomato soup with fresh basil

flounder with shrimp stuffing

Marie Forte // RARITAN, NJ

Marie Forte // RARITAN, NJ

“Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it’s fresh and homemade.”

“The delicious shrimp-herb stuffing makes this fish recipe company-special. But it really isn’t hard to make. Our family enjoys fish, and we eat it often.”

ICING:

1/2 cup sugar

3-3/4 cups confectioners’ sugar

6 eggs

5 to 6 Tbsp. milk

2 tsp. vanilla or anise extract

2 tsp. vanilla extract

4 cups all-purpose flour 4 tsp. baking powder

DECORATIONS:

Flaked coconut or assorted sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.

ARUGULA S UMMER SALAD

//

1/2 lb. butter, softened

//

ITALIAN COOK IES

PREP: 20 MIN. BAKE: 10 MIN./ BATCH + COOLING YIELD: 7 DOZEN

PREP/TOTAL TIME: 15 MIN. YIELD: 6 SERVINGS

4 cups fresh arugula or baby spinach

DRESSING:

1 large sweet onion, thinly sliced

1 Tbsp. lemon juice

2 medium tomatoes, cut into wedges

Salt and pepper to taste

2 Tbsp. olive oil 1 Tbsp. red wine vinegar

In a salad bowl, combine the arugula, onion and tomatoes. Whisk the dressing ingredients; drizzle over salad and gently toss to coat. Serve immediately. Nutrition Facts: 3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. For icing, in a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Dip cookies, allowing excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Nutrition Facts: 1 cookie (calculated without decorations) equals 73 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

tasteofhome.com

PREP: 30 MIN. BAKE: 20 MIN. YIELD: 6 SERVINGS STUFFING:

6 Tbsp. butter, cubed 1 small onion, finely chopped 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper

1/2 tsp. dill weed 1/2 tsp. minced chives 1/8 tsp. salt 1/8 tsp. cayenne pepper 1-1/2 cups soft bread crumbs FISH:

1 lb. uncooked shrimp, peeled, deveined and chopped

6 flounder fillets (3 oz. each)

1/4 cup beef broth

2 Tbsp. lemon juice

1 tsp. diced pimientos, drained

1 tsp. minced fresh parsley

1 tsp. Worcestershire sauce

5 Tbsp. butter, melted

1/2 tsp. paprika Salt and pepper to taste

In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

70_tasteofhome.com

JUNE/JULY 2009

ROASTED TOMATO SOUP // WITH FRESH BASIL

//

FLOUNDER WITH SHRIMP STUFFING

tasteofhome.com

PREP: 40 MIN. COOK: 5 MIN. YIELD: 6 SERVINGS

3-1/2 lbs. tomatoes (about 11 medium), halved 1 small onion, quartered 2 garlic cloves, peeled and halved 2 Tbsp. olive oil

1 tsp. salt 1/4 tsp. pepper 12 fresh basil leaves Salad croutons and additional fresh basil leaves, optional

2 Tbsp. fresh thyme leaves

Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly. In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired. Nutrition Facts: about 1 cup (calculated without garnish) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

tasteofhome.com

taste home

FIELD EDITORS Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, tips and more with our staff and on-line community. Take a look...maybe one of them lives in your neighborhood!

ALABAMA

Mary Dixson, Decatur Lisa Francis, Elba Mary Alice Brackin, Florence Peggy Key, Grant Charlotte McDaniel, Jacksonville Lisa Allen (Queenlalisa), Joppa Laura Tessier, Madison Gloria Lowther, Mobile Roxana Quarles, Ralph Noble Yeager, Tuscaloosa ALASKA

Cindi Paulson, Anchorage Waunita Ann Roggenbuck, Anchorage Carol Ross, Anchorage Anna Free, Fairbanks Marg Austin, North Pole ARIZONA Sue Ross, Casa Grande Lynne Beykirch, Green Valley Diane Thompson, Nutrioso Nicole Clayton, Prescott Ann Perry, Sierra Vista Edna Coburn, Tucson Linda Lambert, Wittmann ARKANSAS

Carolyn Kyzer, Alexander Linda Emery, Bearden Iola Egle, Bella Vista Nicki Evans, Conway Eva Hickman, Crossett Frances Owens, El Dorado Bettie Hartman, Fayetteville Jacqueline Wilson, Gravette Renee Gee, Hamburg Donna Long, Searcy Awynne Thurstenson (Awynne), Siloam Springs Judith Gordon, Texarkana Glenda Adams, Vanndale CALIFORNIA

Peggy Louise Pruneau, Auberry Susan Edwards, El Dorado Evelyn Moore (msblueribbon), Elk Grove Lisa Bacon, Fontana Keri Scofield Lawson, Fullerton Tina Fox, Lake Arrowhead Shirley Goehring, Lodi Alcy Thorne, Los Molinos Laurie Mace, Los Osos Marina Castle, North Hollywood H. Ross Njaa, Salinas Ken Churches, San Andreas Sandra Vanthoff, San Diego Annette Traverso, San Rafael Tiffany Mitchell, Susanville Sheila Murray (mypie2), Tehachapi 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 BJ Snyder (bonnieq), Fort Collins Cheri Eby, Gunnison Phyllis Herlocker, Highlands Ranch Crystal Jo Bruns (randcbruns), Iliff Jo Ann Honey, Longmont Christine Halandras, Meeker Trina Benson, Stratton Naomi Giddis, Two Buttes Lucy Meyring, Walden Betty Sitzman, Wray CONNECTICUT Betty Sparks, Bristol Jill Fellows, Coventry

Ellen Baczek Amodeo, Derby Chava Karlovich, Monroe Dennis Vitale, New Preston

TOH FIELD EDITOR

Sue Smith, Norwalk Chris Dolan, Seymour Ruth Hartunian-Alumbaugh, Willimantic DELAWARE

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

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

Ann Chan, Atlanta Hannah Lamb, Austell Colette Jaworski, Buford Jacqueline Graves, Cumming Susan Auten, Dallas Joyce Kramer, Donalsonville Kay Rainwater, Fayetteville Henrietta Brumbaugh, Hiawassee Merle Bates, LaGrange Janis Garrett, Macon Carolyn Griffin, Macon Lynne German (avidcookGA), Norcross Pat McLendon, Roswell Laura Dierking, St. Marys Tina Gay, Statham HAWAII

Sharon Aweau, Kapolei Shirley Watanabe, Kula IDAHO

Mandy Saras, Boise Donna Shipley, Boise Glenna Tooman, Boise Betty Albee, Buhl Renae Moncur, Burley Robin Falck, Eagle Trisha Kruse, Eagle Shannon Crowther, Franklin Cindy Worth, Lapwai John Nydegger, Lewiston Donna Wall, Nampa Raymonda Furness, Newdale Brenda Clark, Rexburg Signa Hutchison, Weiser ILLINOIS

Marjorie Lampe, Campbell Hill Jann Braun, Chatham Stephanie Ward, Chicago Rosella Bauer, Cissna Park Denise Albers, Freeburg

Andrea Johnson, Freeport Sue Mackey, Galesburg Helen Suter, Golconda Dixie Terry, Goreville Julie Sterchi, Harrisburg Kristi Starbuck, Highland Kathy Hawkins, Ingleside Mary Houchin, Lebanon Millie Vickery, Lena Beverly Nash, Manito Kim Marie Van Rheenen, Mendota Kimberly Kronenberg, Milledgeville Donna Musser, Pearl City Colette Buehl (colettebuehl), Pekin Janet Mooberry, Peoria Ann Schilling, Peoria Florence Grawe, Quincy Evelyn Kennell, Roanoke Debbie Fisher, Royalton Donetta Brunner, Savanna Amber Sampson, Somonauk Leona Kuhns, Sullivan Alexandra Romanov (Alexandra Romanov), West Frankfort 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 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 IOWA

Midge Scurlock, Creston Eunice Stoen, Decorah Kathleen Felton (Katemarie_ia), Fairfax Sharon Mensing, Greenfield Linda Mullen, Guernsey Tammy Neubauer, Ida Grove Salina Bontrager, Kalona Shirley Hochstedler, Kalona Audrey Groe, Lake Mills Patricia Staudt, Marble Rock Mavis Diment, Marcus Wendy Taylor, Mason City Becky Ruff, McGregor Sherry Adams, Mt. Ayr Jo Groth, Plainfield Sharon Holdiman, Waterloo Dorothy Jennings, Waterloo Marion Karlin, Waterloo Jack Spratt, Webster City Leona Luecking, West Burlington Gayle Olson, Winfield KANSAS

ON THE WEB

Names in parentheses denote Field Editors’ on-line screen names. Visit tasteofhome.com/ community

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

Tammy Hensley, Canmer Lucille Terry, Frankfort Carlene Jolley, Fulton Sherry Hulsman, Louisville Angie Steele (Angielikes2 cook_KY), Madisonville Naomi Cross, Millwood Sally Grisham, Murray Christine Johnson, Ricetown Connie Bryant, Wallingford Anna Jean Allen, West Liberty Mary Casey-Sturk, Wilder 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 MASSACHUSETTS Joanie Elbourn, Gardner Arden Billings, Greenfield Christine Omar, Harwich Port

Charlotte Baillargeon, Hinsdale Mary West, Marstons Mills Maria Mulligan, Methuen Nancy Lore, Rockland Maria Regakis, Somerville Kaye Gooch, Sudbury Judith Sumner, Worcester MICHIGAN

Patricia Thomet, Alto Donna Mantha, Augusta Ted Pottle, Berrien Springs Peggy Burdick, Burlington Lynn Miracle, Burton Shirley De Lange, Byron Center Teri Rasey-Bolf, Cadillac Diane Pickel, Comstock Park Connie Simon, Durand Susan Falk, Eastpointe Marti VanOrder, Evart Deborah Amrine, Grand Haven Casey Stellini, Grand Junction Barb Ruis, Grandville Jackie Riley, Holland Anne Heinonen, Howell Linda Knoll, Jackson DiAnn Mallehan, Kentwood Marcy Cella, L’Anse Virginia Ferris, Lyons Geraldine Grisdale, Mt. Pleasant Shirley Beachum, Shelby Jessie Strobbe, Smiths Creek Kathy Dorman, Snover

Marsha Ransom, South Haven Dona Erhart, Stockbridge Winifred Winch, Wetmore Vicki Roelofs (dutchmom4mi), Wyoming

Margaret Drye, Plainfield Tracy Weber, Swanzey Sarah Sanville (snowboardgirl), Troy

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 Dotty Egge, Pelican Rapids Kari Rosenow, Roseau LaVonne Hegland, St. Michael Dianne Bettin, Truman Dawn Fagerstrom, Warren Bethel Walters, Willow River Kay Schuch (KC10), Winthrop

Nancy Zimmerman (NanZim), Cape May Court House Helga Schlape, Florham Park Sally Treonze, Hillsborough Roberta Strohmaier, Lebanon Kelly Williams, Morganville Janie Zirbser (Appy_Girl), Mullica Hill Stephanie Hanisak, Port Murray Marie Forte, Raritan Nancy Negvesky, Somerville

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 (Grammy Debbie), Centertown Sasha Cummings, Hazelwood Virginia Watson, Kirksville Karren Chamberlain, Linn Creek Bernice Morris, Marshfield Sonja Blow, Nixa Tammy Breen, O’Fallon Marietta Slater, Thayer Judy Marshall, Waverly MONTANA

Donna Mantha, Augusta Dixie Lee Harmon, Bainville Nancy Fettig, Billings Gail Kuntz, Dillon Doris Galleske, Fairview Jan Roat, Grass Range Carolyn Weinberg, Hardin Beverly Stiger, Helena Joy Maynard, St. Ignatius Janet Loomis, Terry NEBRASKA Ellen Teter, Arapahoe Bonnie Myers, Callaway Ina Schmillen, Elkhorn Alice Tatro, Geneva Deb Waggoner, Grand Island Tami Kuehl, Loup City Jenny Hughson, Mitchell Judy Kamalieh, Nebraska City Judy Katskee, Omaha Amy Sauser, Omaha Susan O’Brien, Scottsbluff Joie Youngs, Scottsbluff Dee Falk, Stromsburg Betty Ruenholl, Syracuse NEVADA

Karen Sikora, Dayton Jenece Howard, Elko Rebecca Jones, Henderson Barbara Murphy, Incline Village Nancy Beckerbauer, Las Vegas Sharon Peterson, Las Vegas NEW HAMPSHIRE Nancy Gaver, Brookfield Karen Clough, Danville Colleen Palmer, Epping Linda Harrington, Hudson Inge Schermerhorn, Kingston

JUNE/JULY 2009

NEW JERSEY

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 Tiffany Wacaser (Swedemom), Cortlandt Manor Susan Stetzel (sstetzel), Gainesville 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 (wargofive), North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kelly Woods (darkblue0729), Schenectady 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 Mary Lou Robison,Greensboro Paula Chewning Walls, Greenville Margie Kirkman (Cubbybear), High Point Linda Thompson, High Point Jane Needham, River Bend Hilda Pardue, Ronda Dorothy Baker, Southern Pines NORTH DAKOTA Jeri Dobrowski, Beach Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre

Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray Marilyn Hodenfield, Ray Sarah Goetz, Richardton Lillian Domres, Towner Elmeda Johnson, Williston Trish Gehlhar, Ypsilanti OHIO

Doris Taekett, Alger Bev Spain, Bellville David Klein, Berkey Diane Turner, Brunswick Sherry Masters, Cincinnati

tasteofhome.com_71

TASTE OF HOME FIELD EDITORS

Garden

Kimberly Rice, Cincinnati Ruth Stoops, Cincinnati Shannon Arthur (ScottsGrace), Circleville 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 Susan Kieboam (Alliea), Streetsboro Phyllis Jarman, Warren Vikki Rebholz (RebholzV), West Chester Lavonn Bormuth, Westerville Pat Waymire, Yellow Springs

Green SAVE GREEN! GARDENING

Grow Green Save Green

®

FORLESS!

65 0EASY EARTH-FRIENDLY IDEAS THAT SAVE HUNDREDS!

Frugal Gardeners Share Their Secrets

PluSSs-FREE FOR

FU WERS FLO DLIFE WIL VY -SAVTS LAR DOL PROJEC DIY

OKLAHOMA

Water Smart,Cut Costs GROW ORGANIC VEGGIES

ON A DIM

E DON’T MISS IT!

50 PLANTS THAT STRETCH

DISPLAY UNTIL AUGUST

17, 2009 | $10.99

YOUR $$$

Achieve the garden of your dreams while saving money, time and the planet.

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 Linda Foreman (LindaChicken_ Oklahoma), Locust Grove Rebecca Liao, Oklahoma City Marcia Nelson, Ponca City LaDonna Reed (candykisses _Oklahoma), 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 (Maryannet), 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

Packed with 144 pages of frugal, earth-friendly tips, shortcuts and ideas for going “green,” this special edition of Birds & Blooms features: Money-saving secrets for chemical-free lawns, healthy veggie gardens and beautiful blooms. 50 best plant picks for water-wise and fuss-free yards and gardens.

PENNSYLVANIA Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville

Thrifty ideas for recycling everyday items. Dollar-savvy projects that you can do in a day!

Look for Gardening Green for Less wherever magazines are sold! ®

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 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

72_tasteofhome.com

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 (_nlfPA), 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 Ellen Schroeder (sugarbug), Brandon Pam Hofer, Carpenter Alice Shaffer, Gregory Nina Vilhauer, Mina Maxine Smith, Owanka Annette Hill, Pierre Lisa Thomsen, Rapid City Glenda Goldade, Seneca 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 Beverly Nichols (red_savage1), Midland Linda Rainey, Monahans Ann Cousin, New Braunfels Joan Hallford (MarineMom_ Texas), 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 VERMONT

Patricia Le Blanc, East Hardwick Virginia Breitmeyer LaPierre, Greensboro Bend Harriet Dumas, Hartland Joan Finley, Hartland Patricia Bixby, Morrisville Susan Greenall, Windsor VIRGINIA Margaret Wagner Allen, Abingdon Rachel Garcia, Arlington Dorothy Showalter, Broadway Teresa Mears, Chincoteague Esther Shank, Harrisonburg Carol Strong Battle, Heathsville Rosemarie Forcum, Heathsville Eugene Presley, Lebanon Angela Leinenbach, Mechanicsville Dana Shelton (twooftwo), Roanoke Kyra Pulliam, Stephens City Carrie Long, Suffolk Virginia Gentry, Sutherlin Theresa Morris, Toano WASHINGTON

Bonnie Waliezer, Brush Prairie Marcia McFarlane (HDMac_WA), Edgewood Janis Plagerman, Ephrata Margie Snodgrass, Gig Harbor Patricia Crandall, Inchelium Perlene Hoekema, Lynden Alice and Jake Weber, Ritzville Diane Sardeson, Seattle Aljene Wendling, Seattle Beverly Kearns, Selah Marian Platt, Sequim Carolyn Eastham, South Bend Nina Hall, Spokane Marty Rummel, Trout Lake Janet Brinkman, Vancouver Lila Scheer, Vancouver Janie Cooper, Waterville Tyffany Fries, Yakima WEST VIRGINIA Lori Daniels, Beverly Cheryl Maczko, Eglon Amy Short, Lesage Jodi Zickefoose, Tallmansville WISCONSIN Janelle Lee, Appleton Sue Gronholz, Beaver Dam Amy Voights, Brodhead Gloria Warczak, Cedarburg Ruth Jungbluth, Dodgeville Kathleen Taugher, East Troy Dennis Dolan, Fitchburg Stephen Baseley, Fond du Lac Nancy DeMaster, Fond du Lac Bernie Bellin, Franklin Lisa Feld, Grafton Jean Ecos, Hartland Donna Gorman, Lone Rock Holly Basford, McFarland Gail Sykora, Menomonee Falls Mari Anne Warren, Milton Charlene Griffin, Minocqua Jeanette Pederson, Monico Darlene Alexander, Nekoosa Lois Fetting, Nelson Chris Kohler, Nelson Carol Smith, New Berlin Lauren Heyn, Oak Creek Judy Skaar, Pardeeville Ardyce Piehl, Poynette Mark Trinklein, Racine Linda Rock, Stratford Doris Sather, Strum

Mary Steiner, West Bend Darlis Wilfer, West Bend WYOMING

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

Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle Karen Bourne, Magrath Lise Thomson, Magrath Ruth Ann Stelfox, Raymond Redawna Kalynchuk (Kaly_ab), Sexsmith 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 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 INTERNATIONAL

Preci D’Silva (Salsarose), Dubai, UAE

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.tasteofhome.com/apply JUNE/JULY 2009

TOH FIELD EDITOR

RECIPE INDEX JUNE/JULY 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 40.) 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.

54

APPETIZERS & SNACKS Festive Shrimp Tarts—29¢ .........24 Fried Clams—78¢ .............................12 Mediterranean Tomato Bites—42¢ ..............................................41 Microwave Potato Chips—33¢ ............................................37 Thai Steak Skewers—99¢ ...........24 Tomato-Jalapeno Granita*—43¢.....................................45

BEVERAGES Berry Splash Smoothies* $1.50 ...........................................................31 Lemony Cooler—34¢ ....................19 Rhubarb Slush—47¢.......................65 Watermelon Sherbet Smoothies*—98¢ .............................49

BREADS, MUFFINS & ROLLS Tomato & Brie Focaccia 72¢ .............................................................45

BREAKFAST Batter-Be-Good-To-Me Pancakes*—$1.91 ..............................26 Creamy Breakfast Muesli with Yogurt and Berries*—$3.01 .......27

CONDIMENTS Garden Tomato Relish* 18¢ .............................................................43 Mexican Salsa*—19¢......................59 *RECIPE INCLUDES NUTRITION FACTS NOTED COST IS PRICE PER SERVING

32

Presto Black Bean & Corn Salsa*—36¢...........................................45 Refrigerator Dill Pickles 25¢ .............................................................35 Watermelon Salsa*—28¢ ...........48

DESSERTS Cakes & Tortes America’s Birthday Cake $1.15 ...........................................................20 Berry Cheese Torte—72¢ ............21 Cream Cheese Pound Cake 36¢ .............................................................59 Lemon Blueberry Shortcakes 66¢ ..............................................................21 Old-Fashioned Cherry Torte 52¢ .............................................................65

Cookies & Bars Italian Cookies*—7¢ .......................69 Peanutty Candy Bars—39¢ .......74

Miscellaneous 1-2-3 Blackberry Sherbet* 92¢ ..............................................................21

Pies & Tarts Frosty Coffee Pie—$1.05...........38

MAIN DISHES Blue Cheese Flank Steak* $2.30..........................................................55 Braided Pork Tenderloins $2.41...........................................................62 Bruschetta Pizza—$1.60 .............43 Cabernet Marinara Pasta $1.73 ...........................................................43 Flounder with Shrimp Stuffing $2.99 .........................................................69 Grilled Country-Style Ribs $2.12...........................................................50

Vol. 17, No. 3, June/July 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.

62

Grilled Tilapia with Pineapple Salsa*—$1.81 ........................................56 Ham & Sweet Potato Kabobs $2.28..........................................................54 Marinated Chuck Steak $1.33 ...........................................................52 Penne & Sausage Casseroles $1.75...........................................................62 Pronto Vegetarian Peppers* $3.07..........................................................28 Romano Basil Turkey Breast $1.83 ...........................................................53 Summertime Spaghetti Sauce* $2.02 ..........................................................41 Teriyaki Grilled Chicken $1.52 ...........................................................53

SALADS & DRESSINGS Arugula Summer Salad* 77¢ ............................................................69 Fabulous Fruit Salad—91¢ .........48 Garden Chickpea Salad $3.00 .........................................................32 Grilled Greek Potato Salad* 79¢ .............................................................16 Italian Garden Salad—$1.33 ......19 Mediterranean Salad*—52¢ ......17 Mom’s Special Potato Salad 45¢ .............................................................65 South-of-the-Border Caprese Salad—$1.23..........................................41 Sweet Onion, Tomato & Cuke Salad—94¢ ............................................36

SANDWICHES & WRAPS Crab Toast—$2.11.............................43 Fresh Mozzarella Sandwiches $2.10...........................................................36

21

Mexican Lettuce Wraps* $1.47...........................................................28 Shredded Beef Au Jus $1.68 ..........................................................65

SIDE DISHES Calico Beans—66¢...........................17 Cheese & Parsnip Mashed Potatoes—$1.87.................................62 Country-Style Tomatoes 84¢ .............................................................41

SOUPS, STEWS & CHILI Chilled Melon Soup*—99¢ ......48 Roasted Tomato Soup with Fresh Basil*—$1.36 ..........................69 Yellow Tomato Soup with Goat Cheese Croutons—$3.13............45 ON THE WEB

COOKING FOR 2? As a bonus, our Test Kitchen has “paired down” more recipes from this issue. Find their “serves 2” versions at tasteof home.com/plus Flounder with Shrimp Stuffing, 69 Fresh Mozzarella Sandwiches, 36 Grilled Country-Style Ribs, 50 Grilled Tilapia with Pineapple Salsa, 56 Ham & Sweet Potato Kabobs, 54 Roasted Tomato Soup with Fresh Basil, 69

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

pet project This fund-raiser’s mission has truly gone to the dogs

“

Being able to place a scared, unwanted dog in a loving home makes it all worthwhile.

”

—Mary Schmittinger COLGATE, WI

ON THE WEB

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

Few people get to combine their two loves into something that makes a difference. Mary Schmittinger is one of the lucky ones. Her love of baking and dogs has helped further a cause that’s close to her heart. After adopting a golden retriever from a local dog rescue group, Mary and several members of the group started their own rescue, Wisconsin Adopt A Golden Retriever. The nonprofit group, run by volunteers, provides new beginnings to unwanted dogs that have been surrendered or abandoned. Last year, 167 of the family-friendly canines were

rescued and placed into foster or long-term homes. WAAGR estimates the cost of placing each dog is more than $500. Since WAAGR relies solely on donations, the group holds many fund-raisers to cover veterinary bills and other costs of running the rescue. That’s where Mary’s knack for baking comes in. In addition to serving as director and home visit coordinator for the group, Mary has been baking for fund-raisers since 2004. She knows what goodies will sell the best. Homemade cookies, quick breads, Amish friendship bread and her chewy Peanutty Candy Bars are usually gone in a flash. “It takes a lot of work to make the group successful,” says Mary, “but being able to place a scared, unwanted dog in a loving home makes it all worthwhile.”

peanutty candy bars PREP: 15 MIN. BAKE: 15 MIN. + CHILLING YIELD: 2 DOZEN

Mary Schmittinger // COLGATE, WI

4 cups quick-cooking oats 1 cup packed brown sugar 2/3 cup butter, melted 1/2 cup plus 2/3 cup peanut butter, divided 1/2 cup light corn syrup 1 tsp. vanilla extract 1 pkg. (11 oz.) butterscotch chips 1 cup (6 oz.) semisweet chocolate chips 1 cup chopped salted peanuts In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges. In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Refrigerate for at least 1 hour before cutting. EDITOR’S NOTE: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Nothing les than 100% That ’s our promi e .

Every slice of Nature’ Pri e® Bread is baked the way nature intende . 100% natural.

Never any art i icial flavors. No tran fats . Just the purest , mo t del i cious ingredients nature ha to of er. And all our breads are made without high fructose corn syrup. hat’s our promise. That ’ our pri e™.

©2009 IBC

Nothing tthi hing less than 100%™

Dofino havarti adds so much to recipes, families finish meals in record time! Dofino Havarti is a mild, buttery, slightly nutty flavored, all natural cheese, renowned as a beautiful addition to almost any dish. All Dofino cheeses are traditionally crafted in Wisconsin using rBST-free milk from local farmers. Havarti’s Danish heritage and time-honored traditions of great cheese-making are evident in this wonderfully delicious cheese. You’ll enjoy a glorious sensation of flavor and a nurturing texture with every bite. So, no matter what you make, Dofino Havarti makes it better.

Pasta with Chicken and Broccoli

©2009 Arla Foods

6 oz. Dofino Havarti, shredded 4 tbsp. butter 1 lb. chicken breasts, sliced 2 cups broccoli florets

3 tbsp. red chili pepper, coarsely chopped 3 small garlic cloves, chopped 3/4 tsp. salt 1 16 oz. box spaghetti

Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken and brown, approximately 3 minutes. Remove from pan. Melt the rest of the butter and add broccoli, chili pepper and garlic; sauté approximately 1 minute. Return the meat to the pan and season with salt. Fry for another minute. Cook pasta according to package directions and drain. Serve chicken and broccoli mixture on pasta and top with shredded cheese. Makes 6 servings. Dofino cheese can be found in your grocer’s specialty cheese department. For more recipes, please visit www.dofinousa.com * No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

Taste of Home 201312

Taste of Home 201001

Taste of Home 201002-03

Taste of Home 201304-05

Taste of Home 201112-01

Taste of Home 200704-05

Taste of Home 201106-07

Taste of Home 200904-05

Taste of Home 201102-03

Taste of Home 201406-07

Taste of Home 201409-10

Taste of Home 201210-11

Taste of Home 201204-05

Taste of Home 200804-05

Taste of Home 200812-01

Taste of Home 200908-09

Taste of Home 201206-07

Taste of Home 200802-03

Taste of Home 201108-09

Taste of Home 200610-11

Taste of Home 200708-09

Taste of Home 201602-03

Taste of Home 201302-03

Taste of Home 200902-03

Taste of Home 201702-03

Taste of Home 201006-07

Taste of Home 200706-07

Taste of Home 201110-11

Taste of Home 201306-07

Taste of Home 200806-07