Taste of Home Magazine - June 2008 - SHL Team

BUDGETFRIENDLYRECIPES76

Cool off… gelato,ice cream & toppings

http://tastofhome.com

Luscious caramel. Fresh cream. Extraordinary taste. It’s Only Natural.

©20

08U

nile

ver

Ice

Cre

am

LuscLLLLLLLLLLLuuuuuLLLLLLLLLLLLLL

SERVEDONOURCOVER

Family Favorite Kabobspage 18

PHOTOGRAPHERRob Hagen

SET STYLISTStephanie Marchese

FOOD STYLISTDiane Armstrong

June & July 2008

SWEET & SAVORY SUMMER7 Here’s the Scoop

Homemade ice cream, gelato, toppings

13 Plan a Potluck PicnicTerrific food to take along

14 Summer Sizzlerfor TwoDownsized steak dinner…so satisfying

15 Gotta Try It!Slice into a luscious ice cream cake

16 Fire It UpGrilled ribs, chicken andmore

{

THIS ISSUE’SCONTEST

Corn Is King!Plus more great recipeson handy cards

35

24 Come and Get It—Gluten-Free!A field editor shares tasty burger meal thateverybody enjoys

26 Fresh Salads&SandwichesPerfect for casual meals

30 Kids in the KitchenStart ’em young—they’ll love cooking

32 Hold ’Em or Fold ’EmTexas flavors are in the cards!

24

FEATURES21 Just Desserts

Cake, pie and a pretty parfait

28 Mom’s Best MealHer summer “homecoming” breakfast

56 Snacks & AppetizersAn assortment of marvelous munchies!

58 Healthy ChoicesLight lasagna, salads and trifle

60 Meal in MinutesQuick-to-fix tuna steaks satisfy

63 Cooking School FavoriteTerrific marinated grilled salmon

69 Cooks Who CareCinnamon rolls for a cause

PLUSMeansYou GetMore!tasteofhome.com/plus

Subscriber-only bonusrecipes and features…

+ Extra recipes just for two

+ Kabobs—a variety to grill

+ Easy summer sandwiches

+ More “Mom’s Best Meals”

+ Helpful cooking videos

“Starchy & Husk”Missing in Action!See page 68 for details on ournew “Hide & Seek” contest

56

32

26

21

14

16

Printed onRecycledPaper

69

★

DEPARTMENTSDoes Anyone Have? . . . . . . . . . . . 31

New Recipe Contest . . . . . . . . . . 53

Tour My Kitchen . . . . . . . . . . . . . . 54

Ask Our Test Kitchen Staff . . . . 62

Stirring Comments . . . . . . . . . . . 64

Meet Our Field Editors . . . . . . . .65this symbol indicates the recipecontributor is a TOH field editor

Field Editor Spotlight . . . . . . . . . 65

Favorite Grace . . . . . . . . . . . . . . . . 68

“Hide & Seek” Contest . . . . . . . . 68

Recipe Index . . . . . . . . . . . . . . . . . 70

http://tasteofhome.com/plus

Questions About Your Subscription?Write to Taste of HomeCustomer Service, P.O. Box 5294, Harlan IA 51593-0794; call1-800/344-6913; or E-mail [email protected].

TA B L E TA L K... . . . . . . . . .

Kids in the Kitchen = Yummy Fun!New this issue is a feature focused on cooking withkids, with recipes children can help make or even pre-pare themselves once they have a little experience un-der their belts…er, aprons. We’ve had so many momsand grandmas request recipes geared for young cooks—so here we go!This time in “Kids in the Kitchen” (page 30), you’ll meet

Jack, a kitchen “veteran” at 4. He’s making some good stuff the childrenin your family will want to try. Let us hear how you like the new feature.And please send easy recipes for budding cooks—and pictures of yours.

Colorful Kitchen “Textbook”We’ll select recipes that appeal to older kids, too, like Nathan and Josse-lyn Schaad (below) of Manteca, California. Their mom, Theresa, wrote,“We home-school our children and noticed they enjoyed helping in thekitchen. So as part of our nutrition class, I assigned them to plan and

prepare a meal once a week.“Excited, they took out all my Taste of

Homemagazines and began. The resultshave been wonderfully delicious. BothNathan and Josselyn are now skilled at avariety of cooking techniques—and I get aday off once a week. Thank you for a trulyfamily publication!”

Bite into Corn at Its Best!“Corn Is King” this issue, with the winning recipes fromour big national contest showcasing golden kernels at theirbest (page 35). From great grilled corn to a colorful saladand sides, you’re in for a treat.Contest-winning recipes always top the list of reader

favorites in our surveys. So we’re really excited about thebig, new Taste of HomeWinning Recipes cookbook!A beautiful hardcover five-ring binder, it includes 645

award-winning recipes from our contests—each with amouth-watering color photo. Look for it whereverbooks are sold and at ShopTasteofHome.com.

Please Rate the Recipes★★★★★Did you know that at tasteofhome.com, you’re invited to rate recipes fromourmagazines and comment on your experience? It’s fun, interesting and helpfulto other cooks. Formore ofwhat’s newon ourWeb site, turn the page.

We’ve filled this sunny issue to the brim with lip-smacking summerrecipes—all shared by readers like you. Enjoy!

—The Taste of Home [email protected]

Editor in Chief Catherine Cassidy

Creative Director Ardyth Cope

Food Director DianeWerner

Editor Ann KaiserManaging Editor Barbara Schuetz

Senior Art Director Sandra L. PloyFood Editor Patricia Schmeling

Associate Editor Cheri MantzRecipe Asset ColeenMartin, Manager

Systems Sue A. Jurack, Specialist

Recipe Editors Mary King, Christine Rukavena

Copy Editor S.K. EnkEditorial Assistant Jane StasikExecutive Assistant Marie Brannon

Graphic Design Intern Sarah James. . . . . . . . . . . .

Test KitchenManager Karen ScalesAssociate Food Editors Alicia Bozewicz, Tina Johnson,

Marie Parker, Annie RoseTest Kitchen Assistants Rita Krajcir, SueMegonigle,

Megan Taylor. . . . . . . . . . . .

Photographers Rob Hagen (senior),Dan Roberts, JimWieland,Lori Foy

Set Stylists Jenny Bradley Vent (senior),StephanieMarchese (senior),MelissaHaberman,DeeDee Jacq

Food Stylists Sarah Thompson (senior),KaitlynBesasie, TamaraKaufman

Assistant Food Stylists AlynnaMalson,Shannon Roum, Leah Rekau

Photo Studio Coordinator Kathy Swaney. . . . . . . . . . . .

Chief Marketing OfficerLisa Karpinski

General Manager, tasteofhome.comRenee Jordan

Executive Editor, Digital MediaBob Ottum. . . . . . . . . . . .

A D V E R T I S I N G S A L E S

Vice President, Integrated Sales &MarketingMarkWildman

Executive Director, Integrated Sales &MarketingMaureen O’Connell

Vice PresidentIntegrated Partnerships for Taste of Home

Lora Gier

New York 1-212/993-5224Eastern Account Director, Mary Gilbert

Eastern AccountManager, Kristine Cronin

Chicago 1-847/226-2959Midwest/West Account Director, Kelly Paxson

Los Angeles 1-310/479-1332Western Account Director, Tiffany Grana

Advertising Traffic SpecialistKristine Jacobson

. . . . . . . . . . . .

Director, Taste of Home Cooking SchoolsSandy Bloom

Taste of Home Public RelationsBethany Bradley

. . . . . . . . . . . .

T H E R E A D E R ’ S D I G E S T A S S O C I A T I O N , I N C .

President and Chief Executive OfficerMary G. Berner

President, RDA Food & EntertainingSuzanneM. Grimes

President, ConsumerMarketingDawn Zier. . . . . . . . . . . .

TASTE OF HOME / June & July 2008 5

http://tasteofhome.com


mailto:[email protected]


http://www.shoptasteofhome.com

6 TASTE OF HOME \ June & July 2008 tasteofhome.com

get amakeover!Find your favorite recipes–lightened up, in our newHealthy Section.tasteofhome.com/makeover

sign up for aFREEnewsletterOur Contest WinningRecipes newsletter deliversthe best recipes, the latestcontests and secrets to creat-ing blue-ribbon winners.tasteofhome.com/contestwinning

find great recipes!Get all the recipes you needfor summer entertaining–burgers, ribs, salads, icecream desserts, beveragesand more!tasteofhome.com/summer

Makeover French Silk Pie

HAVEYOURCAKEGet inspired with our gallery of creative summer cakes.You won’t believe your eyes! tasteofhome.com/plus

watch a grilling video!Grill up some fun with our mouth-watering kabobvideo. tasteofhome.com/kabobvideo

tasteofhome.comWEB B ONU S. . . . . . . . . . . .

subscriber-only exclusive!

Visit us on-line for Taste of Home’s best summer recipes, tips and videos.

Sand Bucket Cake

http://tasteofhome.com/makeover

http://tasteofhome.com/summer



http://tastofhome.com/kabobvideo

http://tasteofhome.com/contestwinning

http://tasteofhome.com/contestwinning

tasteofhome.com TASTE OF HOME / June & July 2008 7

here’sthe scoop!Why not plan an old-fashioned ice cream socialfor a warm summer evening? With these refreshing recipes,it’s sure to be luscious and lots of fun.

LemonGelato


Strawberry CheesecakeIce CreamPREP: 50min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Jacki PrettymanFort Scott, Kansas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“This is the best ice cream we have everfound. It really tastes like frozen cheesecake.I like to make it in the morning and let itripen in time for supper, but my husbandusually can’t wait that long!”

4 cups half-and-half cream, divided

2-1/2 cups sugar

4 eggs, lightly beaten

1 cup heavy whipping cream

2 teaspoons vanilla extract

3 packages (8 ounces each) creamcheese, softened

2 tablespoons lemon juice

1 tablespoon grated lemon peel

1 package (16 ounces) frozenunsweetened strawberries,thawed and sliced

In a large heavy saucepan, heat the half-and-half to 175°; stir in the sugar until dis-solved. Whisk a small amount of the hotmixture into the eggs. Return all to thepan, whisking constantly. Cook and stirover low heat until mixture reaches atleast 160° and coats the back of a metalspoon. Remove from the heat. Cool quick-ly by placing pan in a bowl of ice water;stir for 2 minutes. Stir in whipping creamand vanilla. Press plastic wrap onto sur-face of custard. Refrigerate for severalhours or overnight.In a largemixing bowl, beat the cream

cheese, lemon juice and peel until blend-ed. Gradually beat in the custardmixture.Stir in strawberries.Fill cylinder of ice cream freezer two-

thirds full; freeze according tomanufac-turer’s directions. Refrigerate remainingmixture until ready to freeze. Transfer toa freezer container; freeze for 2-4 hoursbefore serving. Yield: 3 quarts.

Nectarine Ice CreamPREP: 10min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ Edna HoffmanHebron, Indiana

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“When nectarines are in season and at theirsweet, juicy peak, we treat ourselves to thiswonderful homemade ice cream. The fresh fruitflavor and hint of almondmake it very special.


Cookie Dough Ice Cream

Nectarine Ice Cream

Strawberry CheesecakeIce Cream



BOWL ’EMOVER!Dress up purchased waffle bowlsby dipping the rims in melted choco-late and then in nuts, coconut, can-dies or colorful decorating sprinkles.

Peaches are a good substitute in this recipe.”2 cupsmilk

3/4 cup sugar

1-1/2 cupsmashed fresh nectarines(about 6 medium)

1-1/2 teaspoons lemon juice

1-1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

1/8 teaspoon salt

In a small saucepan, heat milk to 175°; stirin sugar until dissolved. Cool quickly byplacing pan in a bowl of ice water; stir for2 minutes.In a small bowl, combine nectarines

and lemon juice. In a large bowl, combinethemilk mixture, cream, extracts and salt;stir in nectarinemixture.Fill cylinder of ice cream freezer two-

thirds full; freeze according tomanufac-turer’s directions. Transfer to a freezercontainer; freeze for 2-4 hours beforeserving. Yield: about 1 quart.

Cookie DoughIce CreamPREP: 30min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stacie WashChesterfield, Virginia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“My grandmother makes a chocolate chipcookie dough cheesecake every time mybrother comes home. It inspired me to puttogether two of my favorite things—cheese-

cake and ice cream. This recipe is the deli-cious result!”3/4 to 1 cup refrigerated chocolate

chip cookie dough

CRUST:

2 cups chocolate graham crackercrumbs (about 26 squares)

2 tablespoons sugar

1/2 cup butter, melted

ICE CREAM:

2 cups half-and-half cream

1 cup sugar

2 cups heavy whipping cream

6 teaspoons vanilla extract

12 ounces cream cheese, softenedand cubed

Pinch off small pieces of cookie dough;place on a greased baking sheet. Coverand freeze.Meanwhile, for crust, in a bowl, com-

bine cracker crumbs and sugar; stir inbutter. Press into a greased 15-in. x 10-in.x 1-in. baking pan. Bake at 350° for 11-15minutes or until set. Cool on a wire rack.Break into small pieces and set aside.For ice cream, in a small saucepan, heat

half-and-half to 175°; stir in sugar until dis-solved. Remove from the heat. Cool quick-ly by placing pan in a bowl of ice water;stir for 2minutes. Pour into a large bowl.In a blender, combine the cream, vanilla

and cream cheese; cover and process un-til smooth. Stir into half-and-half mixture.Cover and refrigerate for several hours orovernight.Fill cylinder of ice cream freezer two-

thirds full; freeze according tomanufac-turer’s directions (mixture will be verysoft). Refrigerate remainingmixture untilready to freeze.In a large bowl, layer a third of the ice

cream, cookie dough pieces and crustmixture; repeat layers twice. Swirl icecream. Freeze for 2-4 hours before serv-ing. Yield: 2 quarts.

EDITOR’SNOTE: For food safety reasons, use onlycommercially prepared cookie dough.

Lemon Gelato (Photo on page 7)

PREP: 30min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Gail WangTroy, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“On a trip to Italy, I became addicted to gela-to. My favorite choice was lemon becauseItalian lemons have an intense flavor. Thisrecipe brings back memories of our vacation.”

1 cupmilk

1 cup sugar

5 egg yolks, beaten

3 tablespoons grated lemon peel

3/4 cup lemon juice


In a small heavy saucepan, heatmilk to175°; stir in sugar until dissolved.Whisk asmall amount of hotmixture into eggyolks. Return all to the pan, whisking con-stantly. Add lemon peel. Cook and stir overlow heat until mixture reaches at least160° and coats the back of ametal spoon.Remove from heat; strain. Stir in lemon

juice. Cool quickly by placing pan in abowl of ice water; stir for 2 minutes. Stirin cream. Cover and refrigerate for sever-al hours or overnight.Fill cylinder of ice cream freezer two-

thirds full; freeze according tomanufac-turer’s directions. Refrigerate remainingmixture until ready to freeze. Transfer toa freezer container; freeze for 2-4 hoursbefore serving. Yield: 1-1/2 quarts.

HELP YOURSELF.Fill cupcake tins with a selection of icecream toppings for a make-your-ownsundae treat.

FoodforThought:Idoubtwhetherthew

orldholdsforanyoneamoresoul-stirringsurprisethanthefirstadventurewithice

cream.—

HeywoodCampbellBroun



Banana CaramelToppingPREP/TOTAL TIME: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Angie CassadaMonroe, North Carolina. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“This topping was made famous in New Or-leans, and the recipe came from a hotel chefthere. Guests rave about it when I make it.”

1 jar (12-1/4 ounces) caramel icecream topping


1/2 teaspoon ground cinnamon

1/2 teaspoon grated lemon peel

5 medium firm bananas, cut into 1/4-inch slices

1 teaspoon rum extract

Vanilla ice cream

topit off...What could make ice creameven more delicious? Gooeyhomemade toppings, of course!

PHILADELPHIA PEACHES ‘N CREAM NO-BAKE CHEESECAKE

Prep: 15 minutes Total: 4 hours 15 min. (incl. refrigerating)

2 cups HONEY MAID Graham Cracker Crumbs

6 Tbsp. margarine, melted

1 cup sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened

MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x19-inch pan. Refrigerate while preparing fi lling.

BEAT Neufchâtel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until fi rm. Store leftovers in refrigerator.

Makes 16 servings, 1 piece each.

Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.

Create your own cheesecakes at creamcheese.com

© 2008 Kraft Foods

1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin

2 fresh peaches, chopped

1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Share a delicious secret.

A LITTLE TASTE OF HEAVEN

IT’S MADE WITH 1/3 LESS FAT PHILLY.Philly Neufchâtel has All the Taste of Regular PHILLY with 1/3 Less Fat.

http://creamcheese.com


In a large saucepan, combine the icecream topping, lemon juice, cinnamonand lemon peel. Cook and stir over medi-um heat until heated through.Just before serving, stir in bananas

and extract. Serve over ice cream. Yield:3-1/2 cups.

Raspberry SaucePREP: 15 min. + cooling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Marilyn CoxSayre, Pennsylvania. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“My family has enjoyed this recipe for manyyears. Serve the pretty sauce well chilled overice cream, and top with whipped cream.”1/4 cup sugar

2 tablespoons quick-cooking tapioca

2 packages (10 ounces each) frozensweetened raspberries, thawed,divided

1/2 cupwater

1 cinnamon stick

1/8 teaspoon salt

Dash ground nutmeg

1/3 cup lemon juice

1 tablespoon butter

Ice cream of your choice

In a large saucepan, combine sugar andtapioca. Add one package of raspberries;stir to coat. Let stand for 15 minutes.Stir in thewater, cinnamon stick, salt and

nutmeg. Bring to aboil overmediumheat,stirring occasionally. Remove from theheat. Add the lemon juice andbutter; stiruntil butter ismelted. Cool for 20minutes.


Discard cinnamon stick. Gently stir inremaining raspberries. Cover and refriger-ate until chilled. Serve over ice cream.Yield: 3 cups.

NUTRITIONFACTS: 1/4 cup (calculated without icecream) equals 82 calories, 1 g fat (1 g saturated fat),3 mg cholesterol, 32 mg sodium, 19 g carbohydrate,2 g fiber, trace protein.DIABETIC EXCHANGES: 1/2starch, 1/2 fruit.

Butter Pecan SaucePREP/TOTAL TIME: 25min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Delores GoossenMorris, Manitoba. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“Try this rich, buttery sauce over ice cream,fried ice cream or slices of angel food cake fora satisfying dessert. It’s so delicious!”1/2 cup butter, cubed

3/4 cup sugar

1/4 cup light corn syrup


1 cup chopped pecans, toasted


Vanilla ice cream

In a large heavy saucepan, cook butterover medium heat for 4-6 minutes or untilgolden brown. Stir in sugar and cornsyrup; cook and stir for 2 minutes or untilsugar is dissolved. Remove from the heat;gradually stir in cream.Bring to a boil. Reduce heat to medium.

Cook until sauce begins to thicken. Re-move from the heat. Stir in pecans andvanilla. Serve warm over ice cream. Yield:2 cups.

PHILLY BBQ RANCH CHICKEN DIP

Prep: 10 minutes Total: 12 minutes

1 pkg. (8 oz.) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/4 cup KRAFT Original Barbecue Sauce

1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, chopped

2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing

1/4 cup chopped red peppers

2 green onions, sliced

SPREAD Neufchâtel cheese onto bottom of microwaveable 9-inch pie plate; top with barbecue sauce and chicken.

MICROWAVE on HIGH 2 min. or until heated through; top with remaining ingredients.

SERVE with WHEAT THINS Snack Crackers and cut-up fresh vegetables.

Makes 2-1/4 cups or 18 servings, 2 Tbsp. each.

Substitute: Prepare as directed, using your favorite KRAFT Barbecue Sauce.

They’ll grill you for the recipe.

A LIT TLE TASTE OF HE AVENDiscover enter taining recipes

at creamcheese.com

THE SECRET IS 1/3 LESS FAT PHILLY.

© 2008 Kraft Foods


http://creamcheese.com


& What it is:Deni Automatic Ice CreamMaker. Freeze the canister for 8 hours,then fill with ice cream ingredients.Makes 1-1/2 quarts. $59.99Whywe like it: Say good-bye to achingarms—this easy-to-use electric icecreammaker does all the work for you.It even has a candy crusher so you caneasily add cookies, nuts and more intoyour ice cream. In 30 minutes or less,you’ve made a delicious, creamy dessert!

What it is: LollipopTree Dessert Sauces.Top ice cream, pound cake or quickbreads for a flavor accent. Products are“good simple food” made with organicand all-natural ingredients. 11-ounce jar.$8.00Whywe like it:What’s not to like? TheChocolate Fudge Sauce, RaspberrySauce and indulgent Chocolate MochaSauce are especially good warmed upand drizzled over a chilled scoop ofvanilla ice cream. In addition to theirflavorful sauces, the folks at family-runLollipopTree concoct jellies, savorysauces and bread mixes in their NewHampshire factory kitchen.

What it is: Indulge yourself with afrosty delight from our new Cool &Creamy cookbook. This full-size, hard-cover book offers 212 sweet sensations,from freezer pies and smoothies to tri-fles and parfaits. $12.99Whywe like it: You can’t go wrongwith a cookbook full of sweet treats tocool you off on hot summer days. Thereare quick and easy ideas to make for kidsas well as luscious desserts that are guar-anteed to impress guests. We plan tohave fun with this cookbook all summerlong....and the rest of the year, too!

What it is:Chef’s ChoiceWaffle ConeExpress. Included with this electric waf-fle maker are traditional recipes and amold to curve your batter into the per-fect cone. $59.99Whywe like it:Our Test Kitchen staffhad a blast with this fun, easy-to-usetreat maker. The best part? The result-ing crunchy, malt-shop-quality wafflecone, of course!

gadgetsgoodies

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

We just had to let you in on afew of the fun, summer findsour TOH editors really like.

http://tasteofhome.com/links



STROMBOLI SANDWICHES VEGGIE POTATO SALAD

P OT LUCK P L E A S E R S. . . . . . . . . . . .

Recipescan be

found onpage 47

{ }Pass the Word! We want yourplentiful potluck recipes and tips attasteofhome.com. REFRIGERATOR PICKLES

big onchocolate!

Pretty, minibrownies add pizzazz

to this mouth-wateringpicnic menu.

CHOCOLATE-HAZELNUTBROWNIEBITES




Sirloin with BlueCheese ButterPREP: 25min. + chilling | GRILL: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sharon JohnsonMinneapolis, Minnesota. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Few meats are as mouth-watering as a juicy,grilled steak. And when you top a tender sir-loin with savory blue cheese and walnut but-ter, it’s mouth-watering and memorable.1/2 cup crumbled blue cheese

1/4 cup butter, softened

1/4 cup choppedwalnuts, toasted

2 tablespoonsminced fresh parsley

1-3/4 teaspoonsminced fresh rosemary,divided

6 large garlic cloves, peeled

1/4 teaspoon salt

1/4 teaspoon pepper

2 boneless beef sirloin steaks (6ounces each)

In a small bowl, combine the blue cheese,butter, walnuts, parsley and 3/4 teaspoonrosemary; set aside. Shape into a 5-in. log;wrap in plastic wrap. Refrigerate for 30minutes or until firm.In a small food processor, combine the

garlic cloves, salt, pepper and remainingrosemary. Cover and process until blend-

ed. Rub over both sides of steaks.Grill steaks, covered, over medium heat

for 5-6 minutes on each side or until meatreaches desired doneness (for medium-rare, a meat thermometer should read145°; medium, 160°; well-done, 170°).Unwrap blue cheese butter; cut two

1/2-in.-slices from log. Place one slice oneach steak. Cover and refrigerate remain-ing butter for 1 week or freeze for up to 3months. Yield: 2 servings.

Mixed Greenswith Garlic-BasilVinaigrettePREP/TOTAL TIME: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dawn BryantThedford, Nebraska. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“Almonds add flavor, texture and crunch—plus extra nutrition—to this tart, cranberry-studded salad. I like to serve it with Cornishgame hens, wild rice and broiled asparagus.”

3 tablespoons olive oil

1 tablespoon raspberry vinegar

1 tablespoon chopped fresh basil

2 teaspoons brown sugar

1/2 teaspoon Dijonmustard

1 garlic clove, minced

Dash pepper

3 cups tornmixed salad greens

2 tablespoons chopped driedcranberries

2 tablespoons sliced almonds,toasted

In a small bowl, whisk the oil, vinegar,basil, brown sugar, mustard, garlic andpepper. Divide salad greens between twoplates; drizzle with dressing. Sprinklewith cranberries and almonds. Yield: 2servings.

Peaches ’n’ Cream CupsPREP: 10min. + chilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Suzanne ClevelandLyons, Georgia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

For a no-fuss dessert that’s as refreshing as asummer breeze, try these tasty treats with acool, creamy yogurt filling and a gingersnapcrumb topping.

1 gingersnap cookie, crumbled

1/4 teaspoon ground ginger

1 carton (6 ounces) peach yogurt

1/4 cup cream cheese, softened


1/3 cup sliced peaches, drained andchopped

In a small bowl, combine crumbs and gin-ger; set aside. In a small mixing bowl, beatthe yogurt, cream cheese and vanilla un-til smooth. Fold in peaches.Spoon into two 6-oz. cus-

tard cups; cover and refrig-erate for 1 hour. Just beforeserving, sprinkle with re-served crumbmixture.Yield: 2 servings.

PA RT Y O F TWO. . . . . . . . . . . .

summer sizzlerThis delicious downsized dinner won’t heat up the kitchen.

{ }Do you cook for one or two?Share recipes for your best downsizeddishes at [email protected].

SERVES TWO. Needmore appeal-ing small-scale recipes? Check outwww.tasteofhome.com/plus!

FoodforThought:Poundingfragrantthings–particularlygarlic,basil,parsley–isatremendousantidotetodepression.—PatienceG

ray



http://www.tasteofhome.com/plus


Cherry Ice Cream CakePREP: 20min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ Kathy KittellLenexa, Kansas

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“A friend shared this recipe, which hasbecome an all-time favorite of mine. It’s soversatile! I’ve substituted different cookies(macaroon or chocolate chip), ice creamflavors and chips with delicious results.”2/3 cup heavy whipping cream

2 tablespoons butter

1 package (11 ounces) milk chocolatechips

1 teaspoon vanilla extract

ICE CREAM CAKE:

2 pints cherry or cherry vanilla icecream, softened, divided

3 cups crushed shortbread cookies,divided

1 pint vanilla ice cream, softened

In a small saucepan, heat cream and but-ter over low heat until butter is melted;remove from the heat. Add chips; letstand for 1 minute. Whisk until sauce issmooth. Stir in vanilla. Cool for 30 min-utes, stirring occasionally.Meanwhile, line the bottom and sides

of a 9-in. x 5-in. x 3-in. loaf pan with plasticwrap. Spread 1 pint cherry ice cream intoprepared pan; sprinkle with 1 cup cookiecrumbs. Top with vanilla ice cream.

Freeze for 20 minutes or until firm.Spread with 3/4 cup chocolate sauce;

freeze for 20 minutes. Top with remainingcherry ice cream; sprinkle with 1 cupcookie crumbs. Cover and freeze for 4hours. Transfer remaining sauce to ami-crowave-safe dish; cover and refrigerate.Remove dessert from freezer 10 min-

utes before serving. Using plastic wrap,remove dessert from pan; discard plasticwrap. Press remaining cookie crumbs intosides. Using a serrated knife, cut into 12slices. Warm reserved sauce in ami-crowave; serve with ice cream cake. Yield:12 servings (1-1/4 cups sauce).

GOTTA T RY I T. . . . . . . . . . . .



Baby Back RibsPREP: 15 min. | GRILL: 1 hour 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Joanne ParksSteger, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“After many tries, these are the most tenderand best-tasting ribs I have ever made.Everyone who tries them says the same!”

2 racks pork baby back ribs(about 4-1/2 pounds)


1/4 cup packed brown sugar

fire itup!The sizzle of a hot grill is sure to makeyour mouth water. Bask in the sun whilecooking up these savory grilled recipes.

Baby Back Ribs

Dilly VegetableMedley

more Fire It Up! on page 18 >

1/4 cup paprika

1 tablespoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

SAUCE:

1/2 cup barbecue sauce

1/4 cup nonalcoholic beer or beefbroth

Rub ribs with oil. In a small bowl, com-bine the brown sugar, paprika, pepper,garlic powder, onion powder andcayenne; rub over ribs. Wrap in a large

piece of heavy-duty foil (about 28 in. x 18in.). Seal the edges of foil. In a small bowl,combine barbecue sauce and beer; setaside.Grill ribs, covered, over indirect medi-

um heat for 1 hour. Carefully remove ribsfrom foil. Place over direct heat; bastewith reserved sauce. Grill 20 minuteslonger or until juices run clear andmeatis tender, turning once and basting occa-sionally. Yield: 4 servings.


There’s no mistaking the full, juicy fl avor of a Johnsonville Smoked Brat.

Slowly and naturally smoked over real hardwoods. No liquid smoke,

no fi llers, no shortcuts. flavor up

www.johnsonville.com© 2008 Johnsonville Sausage

http://www.johnsonville.com

Dilly Vegetable MedleyPREP: 25 min. | GRILL: 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rebecca BarjonahCoralville, Iowa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I love to eat what I grow, and I’ve triedmany combinations of fresh vegetables frommy garden. This one is really great! I neverhave leftovers when I make this tasty side.”1/4 cup olive oil

2 tablespoonsminced fresh basil

2 teaspoons dill weed

1/2 teaspoon salt

1/2 teaspoon pepper

7 small yellow summer squash, cutinto 1/2-inch slices

1 pound Yukon Gold potatoes, cutinto 1/2-inch cubes

5 small carrots, cut into 1/2-inch slices

In a very large bowl, combine the first fiveingredients. Add vegetables and toss tocoat. Place half of the vegetables on adouble thickness of heavy-duty foil(about 18 in. square). Fold foil aroundvegetables and seal tightly. Repeat with

remaining vegetables. Grill, covered, overmedium heat for 20-25 minutes or untilpotatoes are tender, turning once. Yield:13 servings.

NUTRITION FACTS: 3/4 cup equals 91 calories, 4 gfat (1 g saturated fat), 0 cholesterol, 109 mg sodium,12 g carbohydrate, 2 g fiber, 2 g protein.DIABETICEXCHANGES: 1 vegetable, 1 fat, 1/2 starch.

Family Favorite KabobsPREP: 30 min. + marinatingGRILL: 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dione SteffensDimmitt, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

These hearty, meat-and-potato skewers have alittle something to please everyone, frompineapple to pork. “I cook these kabobs, even inthe winter; I just shovel a path out to the grill.”

6 small red potatoes, halved

1-1/2 cups vegetable oil

1/3 cup lemon juice

1/3 cupWorcestershire sauce

1/4 cupwhite wine vinegar

1/4 cup soy sauce

3 tablespoons preparedmustard


3 teaspoons pepper

2 garlic cloves, minced

2 pork tenderloins (1 pound each),cut into 1-inch cubes

3 medium ears sweet corn, cut into1-inch wheels

1 large onion, cut into wedges

1 large green pepper, cut into 1-inchpieces

1 package (11-1/2 ounces) cherrytomatoes

1/2 poundmedium freshmushrooms

1-1/2 cups cubed fresh pineapple

Place potatoes in a large saucepan andcover with water. Bring to a boil. Reduceheat; cover and simmer for 15-18 minutesor until tender. Drain and cool slightly;set aside.In a small bowl, combine the oil, lemon

juice, Worcestershire sauce, vinegar, soysauce, mustard, parsley, pepper and gar-lic. Pour half into a large resealable plas-tic bag; add the pork. Pour remainingmarinade into another large resealableplastic bag, add the vegetables andpineapple. Seal both bags and turn tocoat; refrigerate for 2 hours. Drain anddiscard bothmarinades.On 12metal or soakedwooden skewers,

alternately thread porkwith vegetablesand pineapple. Grill, covered, overmediumheat for 8-10minutes on each side or untilpork juices run clear. Yield: 6 servings.

ww

w.p

am4

you

.co

m©

Con

Agra

Food

s,In

c.Al

lRig

hts

Rese

rved

.

Stop food from sticking to tongs, spatulas, aluminum foil , even the grill.Stop food from sticking to tongs, spatulas, aluminum foil , even the grill.

fire it up! frompage 16

http://www.pam4you.com

Grilled StuffedMeat LoafPREP: 25 min.GRILL: 50 min. + standing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Melissa MasedaDixon, California. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A twist on traditional meat loaf, this entreegets you out of the kitchen to enjoy the sum-mer sun. “My husband loves this dish servedwith grilled corn on the cob.”

2 cups sliced freshmushrooms

1 medium onion, thinly sliced

1 tablespoon butter

1 egg, beaten

of edges. Roll up jelly-roll style, startingwith a short side and peeling foil awaywhile rolling. Seal seam and ends. Discardthe foil.Prepare grill for indirect heat, using a

drip pan. Form a double thickness ofheavy-duty foil (about 14 in. square); cutthree slits in foil. Place meat loaf on foil;place on the grill rack over drip pan.Grill, covered, over indirectmedium

heat for 35minutes. Combine sauce ingre-dients; brush over loaf. Grill 15-20minuteslonger or until meat is no longer pink andameat thermometer reads 160°. Let stand15minutes before slicing. Yield: 8 servings.

1/3 cupmilk

1/2 cup old-fashioned oats

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 pounds ground beef

SAUCE:

1/2 cup ketchup

2 tablespoons brown sugar

2 teaspoons preparedmustard

In a large skillet, saute mushrooms andonion in butter until tender; set aside.In a large bowl, combine the egg, milk,

oats, salt and pepper. Crumble beef overmixture andmix well.On a large piece of heavy-duty foil, pat

beef mixture into a 12-in. x 8-in. rectangle;spoonmushroommixture to within 1 in.

FOOD STICKS TO NOTHING™

more Fire It Up! >

Family Favorite Kabobs Grilled StuffedMeat Loaf


Bacon-WrappedSeafood SkewersPREP/TOTAL TIME: 30 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Audrey HagertyKunkletown, Pennsylvania. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

With a little kick from cayenne, thesescrumptious kabobs will be the hit of yournext barbecue. The crunchy bacon wrapscreate moist, tender shrimp and scallops.



1/8 teaspoon garlic powder

12 uncooked jumbo shrimp, peeledand deveined

6 large sea scallops, halvedwidthwise

12 bacon strips, halved

1 medium lemon, cut into wedges

In a large resealable plastic bag, combinethe lemon juice, cayenne and garlic pow-

der; add shrimp and scallops. Seal bagand turn to coat; let stand for 10 minutes.Meanwhile, in a large skillet, cook ba-

con over medium heat until partiallycooked but not crisp. Drain on paper tow-els. Drain and discardmarinade. Wrapone bacon piece around each shrimp andscallop half.On six metal or soaked wooden skew-

ers, alternately thread the shrimp, scal-lops and lemonwedges. Grill, covered,over medium heat for 8-12 minutes oruntil shrimp turn pink and scallops areopaque, turning occasionally. Removefrom skewers; squeeze lemonwedgesover seafood. Yield: 3 servings.

Grilled Chickenwith SalsaPREP: 25 min. + marinatingGRILL: 10 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Julie SimpsonNorth Aurora, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I know summer’s arrived when I make thisgrilled dish, with all its fresh ingredients. Thecolorful salsa is bursting with zesty flavor.”

1/4 cup lemon juice

2 tablespoons lime juice

2 tablespoons orange juice

1 tablespoon canola oil

1 teaspoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasthalves (4 ounces each)

TOMATO-PINEAPPLE SALSA:

4 plum tomatoes, chopped

1 cup cubed fresh pineapple

1/2 cup chopped sweet red pepper

1/3 cup chopped red onion

1/4 cup lime juice

3 tablespoonsminced fresh cilantro

1 jalapeno pepper, seeded and finelychopped

In a large resealable plastic bag, combinethe first eight ingredients; add the chick-en. Seal bag and turn to coat; refrigeratefor 4 hours. Meanwhile, in a small bowl,combine salsa ingredients. Cover and re-frigerate until serving.Drain and discardmarinade. Grill, cov-

ered, over medium heat for 5-6 minuteson each side or until juices run clear.Serve with salsa. Yield: 4 servings (3 cupssalsa).

EDITOR’S NOTE:When cutting hot peppers, dispos-able gloves are recommended. Avoid touching yourface.

NUTRITION FACTS: 1 chicken breast half with 3/4cup salsa equals 185 calories, 4 g fat (1 g saturatedfat), 63 mg cholesterol, 178 mg sodium, 13 g carbo-hydrate, 2 g fiber, 24 g protein. DIABETIC EX-CHANGES: 3 very leanmeat, 1 vegetable, 1/2 fruit,1/2 fat.

SUMMER SIZZLE! Looking formore great grilling ideas? Check outtasteofhome.com/plus!

Bacon-WrappedSeafood Skewers

Grilled Chicken with Salsa

FoodforThought:Grilling,broiling,barbecuing…isanart,notjustamatter

ofbuildinga

pyreandthrowingonapieceofmeatasa

sacrificetothegodsofthestomach.—JamesBeard


http://www.tasteofhome.com/plus


summer-daydelights

JUST D E S S E RT S. . . . . . . . . . . .

Sweeten an afternoon on the deckor an indoor dinner with one of

the luscious recipeson the next page.

Chocolate Party Cake


1 carton (8 ounces) frozen whippedtopping, thawed

1 package (8 ounces) milk chocolateEnglish toffee bits, divided

1 graham cracker crust (9 inches)

In a largemixing bowl, beat cream cheeseand sugar until smooth. Beat in cream un-til blended. Fold in whipped topping and1 cup toffee bits.Spoon into crust; sprinklewith remain-

ing toffee bits. Cover and freeze overnight.Remove from the freezer 10minutes be-fore serving. Yield: 6-8 servings.

Russian CreamPREP: 20min. + chilling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Barbara UlrichNewark Valley, New York. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I’m a busy veterinarian, so my husband,Jim, and I share cooking duties for our fami-ly. We love this pretty parfait, layered withraspberries, and like serving it to guests.”

1 envelope unflavored gelatin

1/2 cup cold water


3/4 cup sugar

1 cup (8 ounces) sour cream


1 package (10 ounces) frozensweetened raspberries, thawed

Fresh raspberries andmint sprigs,optional

In a small saucepan, sprinkle gelatin overcold water; let stand for 1 minute. Bringto a boil; cook and stir until gelatin is dis-solved. Remove from the heat; set aside.In another saucepan, heat whipping

cream and sugar over medium heat untilsugar is dissolved andmixture is luke-warm. Remove from the heat; stir in gela-tin mixture until completely dissolved.Cover and refrigerate for 30 minutes oruntil slightly thickened.Stir in sour cream and vanilla. In each

of four parfait glasses, place a scant 1/4cupful of creammixture; top each with arounded tablespoonful of raspberries. Re-peat layers. Top each with a scant 1/4 cupof creammixture. Cover and refrigeratefor 3 hours or until set. Just before serv-ing, garnish with fresh raspberries andmint if desired. Yield: 4 servings.

Chocolate Party CakePREP: 20min. | BAKE: 35min. + cooling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ Gloria WarczakCedarburg, Wisconsin

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“This moist cake is so delicious, with itscreamy coffee-flavored icing. Guests usuallyask for the recipe.”

1 package (18-1/4 ounces) devil’sfood cakemix

1 package (3.4 ounces) cook-and-serve chocolate puddingmix

1 envelope whipped toppingmix

1 cupwater

1/4 cup vegetable oil

4 eggs

MOCHA RUM ICING:

2 tablespoons butter, softened

2 cups confectioners’ sugar

1/3 cup baking cocoa

2 tablespoons refrigerated nondairycreamer

1/2 teaspoon rum extract

2 to 3 tablespoons brewed coffee

Chopped pecans, optional

In a largemixing bowl, combine the firstsix ingredients; beat on low speed for 30seconds. Beat onmedium for 4 minutes.Pour into a greased and floured 10-in. flut-ed tube pan.Bake at 350° for 35-40 minutes or until a

toothpick inserted near the center comesout clean. Cool for 10 minutes before re-moving from pan to a wire rack to coolcompletely.For icing, in a small mixing bowl, beat

the butter, confectioners’ sugar, cocoa,creamer, extract and enough coffee toachieve desired drizzling consistency.Drizzle over cake. Garnish with pecans ifdesired. Yield: 12 servings.

Frosty Toffee Bits PiePREP: 10min. + freezing

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ LaDonna ReedPonca City, Oklahoma

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“On a hot summer day or to finish off awonderful meal any time, this freezer desserttastes oh-so-good! It’s both creamy andcrunchy.”

1 package (3 ounces) cream cheese,softened

2 tablespoons sugar

1/2 cup half-and-half cream


{ }Sweet Finales. Please share yourfavorite dessert treats with us. Go totasteofhome.com or see page 64.

Frosty Toffee Bits Pie

Russian Cream



http://jello.com

http://coolwhip.com

F I E L D E D I TO R FAVO R I T E S.. . . . . . . . . . .

By Peggy GwillimS t r a s b o u r g , S a s k a t c h e w a n

When I was diagnosed with celiac disease, a fewyears ago, I wondered whether I’d have to giveup favorite foods like these.Thankfully, the answer is no! The mantra with

our family is that a recipe is just a good place tostart—then you modify as to personal prefer-ence, what’s in the cupboard and who is comingto dinner.I’ve successfully adjusted many of the recipes

I’d been using for years to make them gluten-free. This menu of Grilled Burgers, Slow-Cooked Bean Medley, Strawberry Spinach Saladand Almond Chocolate Cake is still so deliciousthat others never suspect the recipes meet mydietary restrictions. (Find Peggy’s recipes onpage 43.)Gluten-free flour and gluten-free onion soup

mix are used in the flavorful Grilled Burgers.Cooked long grain rice makes a good filler tosubstitute for the bread crumbs I used to add.I make the patties in bulk and keep them in

the freezer to allow a quick meal anytime.

Keep the Kitchen CoolQuick to prepare and very tasty, my Slow-Cooked Bean Medley is great any season. Thefact that the recipe is made in a slow cookerrather than baked in the oven is extra appealingon a hot summer’s day.I didn’t realize the full impact of my situation

until I started researching what a “gluten-free”diet really involved. No wheat, rye, oats or bar-

ley seemed very simple until I started readinglabels and discovered malt, unidentified hy-drolyzed plant protein, oats and wheat productsin so many items on the grocery shelves! Whatwas I going to eat?Gluten-free Worcestershire sauce, for exam-

ple, comes to the rescue for Strawberry SpinachSalad. Its delicious vinaigrette dressing is soeasy to prepare. We make extra candied al-monds because, in our house, they don’t allmake it to the salad! They are just too yummy.

Desserts a ChallengeTo modify breads and cakes for my special dietoften requires alternative ingredients and origi-nal recipes that have little leavening. AlmondChocolate Cake is one that worked! It was a bighit with friends in my quilting guild and scrap-booking workshop.My husband, Gordon, and I grow wheat,

canola and legumes (peas, beans, lentils andchickpeas). So it was rather ironic when I wasdiagnosed with celiac disease. We farm land hisgrandfather homesteaded in 1905 and love ourlifestyle. It keeps us close to the land and rein-forces the importance of family and friends.During the summer, we often have family

gatherings for the simple reason that it seemslike a good idea to get together. We are privi-leged to share our table with four generations,ages 1 to 80-plus. They all enjoy this down-home summer meal, and I hope you will, too!

FIELD EDITOR:

PeggyGwillimStrasbourg,

Saskatchewan

FAMILY:

Peggy and husbandGordon, a grain farmer,have three children and

one grandchild.

JOB:

Full-timenurse practitioner

HOBBIES/ACTIVITIES:

Riding her four regis-teredMorgan horses,

scrapbooking, quilting.Peggy and Gordon areamateur radio opera-tors. He (VE5UJ) volun-

teers for the Saskatche-wan network; Peggy

(VE5ACT) participates inham radio activities.

GLUTEN-INTOLERANT?

Are you or a loved oneaffected by gluten

intolerance or celiacdisease? Here’s good

news—we’ve started anew on-line community

group called Gluten-Free Zone! Join this

group and share yourfavorite recipes and

tips. Visit tasteofhome.com/glutenfree.

Our grandson loves Nana’s hamburgers and always expects themon his regular visits to our farm. What could be better for a sum-mer meal, along with baked beans, salad and chocolate cake?

come and get it—gluten-free!



http://tasteofhome.com/glutenfree

http://tasteofhome.com/glutenfree

STRAWBERRY SPINACH SALAD SLOW-COOKED BEAN MEDLEY ALMOND CHOCOLATE CAKE

“A recipe is just a good place to start—then you modify as to personalpreference, what’s in the cupboard andwho is coming to dinner.”

Recipescan be

found onpage 43


Grilled Burgers



SouthwesternSpinach SaladPREP/TOTAL TIME: 25min.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ Dixie TerryGoreville, Illinois

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I came across this recipe a few years ago,and it became a keeper after a trial at myfamily table. It’s a delightful salad that willsurprise your taste buds.”1/2 cup picante sauce

1/4 cup prepared Italian saladdressing

1/4 teaspoon ground cumin

4 cups fresh baby spinach

1 can (15 ounces) black beans, rinsedand drained

1 cup sliced freshmushrooms

1 medium sweet red pepper,julienned

1/2 cup sliced red onion

8 bacon strips, cooked and crumbled

4 hard-cooked eggs, sliced

Additional picante sauce, optional

In a small bowl, combine the picantesauce, salad dressing and cumin.In a salad bowl, combine the spinach,

beans, mushrooms, pepper, onion and ba-con. Drizzle with dressing; toss to coat.Garnish with eggs. Serve with additionalpicante sauce if desired. Yield: 6 servings.

Chicken Pasta SaladPREP: 35min. | COOK: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Megan MooreMemphis, Tennessee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This recipe combines the coolness of saladand the zesty seasonings of pizza. It’s perfectfor a warm-weather get-together.

1 package (12 ounces) tricolor spiralpasta

2 cups cubed part-skimmozzarellacheese

2 cups cubed cooked chicken

1 large green pepper, chopped

1 large sweet red pepper, chopped

1 cup sliced freshmushrooms

2 cans (2-1/4 ounces each) sliced ripeolives, drained

6 green onions, sliced

1 package (3-1/2 ounces) slicedpepperoni, halved

1/2 cup vegetable oil

1/3 cup red wine vinegar

1 teaspoon Italian seasoning

Casual dining’s the way to go whensummer activities keep you busy.

Southwestern Spinach Salad

savory saladssandwiches


1/2 cup finely chopped celery

1/3 cup butter, cubed

1/4 cup all-purpose flour

1-1/2 cups chicken broth

1/2 cupmilk

1 egg, beaten

1/2 cup shredded Swiss cheese

1/4 teaspoon ground nutmeg

1/8 teaspoonwhite pepper

8 slices white bread, toasted

8 slices cooked turkey

8 bacon strips, cooked and crumbled

8 slices tomato

1/4 cup shredded Parmesan cheese

In a large skillet, saute themushrooms,onion and celery in butter until tender.Stir in the flour until blended; graduallyadd broth andmilk. Bring to a boil; cookand stir for 2 minutes or until thickened.Stir a small amount of hot filling into

egg; return all to pan, stirring constantly.Bring to a gentle boil; cook and stir 2 min-utes longer. Stir in the Swiss cheese, nut-meg and pepper until cheese is melted.Remove from the heat.Place toast on a baking sheet. Top each

piece with turkey, cheese sauce, bacon,tomato and Parmesan cheese. Broil 3-4 in.from the heat for 3-4 minutes or untilcheese is melted. Yield: 8 servings.



1/2 teaspoon salt

1/4 teaspoon pepper

Cook pasta according to package direc-tions; rinse with cold water and drainwell. In a large serving bowl, combine thecheese, chicken, peppers, mushrooms,olives, green onions, pepperoni and pasta.In a small bowl, whisk together the re-

maining ingredients. Pour over salad; tossto coat. Cover and refrigerate until serv-ing. Toss before serving. Yield: 14servings.

Meatball CalzonesPREP: 20min. | BAKE: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dave BremsonPlantation, Florida. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Using convenient frozen meatballs and pre-pared pie pastry, this hearty sandwich is agreat time-saver. To add crunch and color,drop in roasted red or green pepper strips.

1 package (12 ounces) frozen fullycookedmeatballs, thawed

2 cups pizza sauce

1 cup (4 ounces) shredded part-skimmozzarella cheese

3/4 cup ricotta cheese

2 tablespoonsminced fresh basil

1 egg white

2 teaspoons water

1 package (15 ounces) refrigeratedpie pastry

Additional pizza sauce, optional

Heat meatballs according to package di-rections. In a large saucepan, heat pizzasauce; stir in meatballs. In a small bowl,combine the cheeses and basil. In anoth-er bowl, whisk the egg white andwater;set aside.Unroll one pastry onto a greased 15-in.

x 10-in. x 1-in. baking pan. Spoon half ofmeatball mixture onto half of the pastryto within 1/2 in. of the edges. Top withhalf of cheesemixture. Fold dough overthe filling, forming a half circle. Moistenedges with water; press with a fork toseal. Brush top with eggmixture. Repeatwith remaining pastry, meatball mixtureand eggmixture.Bake at 400° for 20-25 minutes or until

golden brown. Cut each calzone intothree wedges. Serve with additional pizzasauce if desired. Yield: 6 servings.

Open-Faced TurkeySandwichesPREP/TOTAL TIME: 30min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Phyl Broich-WesslingGarner, Iowa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rich and comforting, this saucy, layered sand-wich is full of flavor. “Sometimes, I bake squaresof puff pastry and use them instead of toast.”1-1/3 cups sliced freshmushrooms

1/2 cup chopped onion

Chicken Pasta Salad Open-Faced Turkey Sandwiches

SUPER SANDWICHES! Findmore easy sandwiches, hot andcold, at tasteofhome.com/plus.

FoodforThought:Toremembera

successfulsaladisgenerallytoremembera

successfuldinner.—GeorgeEllwanger

Meatball Calzones




MOM ’ S B E S T M E A L. . . . . . . . . . . .

mornings torememberne of my most vivid memories ofgrowing up in the Maine country-side is waking up to the sound ofmy mother, Janice Belbey (left),

cooking in her cozy, cottage kitchen. Five live-ly children kept my mom busy, but she alwaysfound time to make all her meals fromscratch, which is one of the nicest thingsabout her cooking. She doesn’t cut corners.Mom was determined to give her children thevery best and continues to do so today.I’m now a sophomore in high school and

the only child still at home. My brothersDaniel and Patrick are studying to be Catholicpriests. My other brother, Timothy, is in col-lege, and my sister, Meghan, is a captain in theArmy. Dad is a biomedical technician, and forthe past few years, Mom’s been teaching his-tory at an international boarding school.Everyone in the family loves to hold get-to-

gethers for neighbors and friends, and wehave specific meals for specific occasions, in-cluding birthdays and holidays.

WarmWelcomeI treasure the memories I have of our familygathered around the kitchen table on sunnysummer mornings. So the meal I submitted isfor a special occasion of sorts—it’s a typical“homecoming” menu served when my broth-ers and sister visit and we’re all togetheragain. It features Bacon Quiche, AmbrosiaFruit Salad, Nutmeg Blueberry Muffins andVery Berry-licious Smoothies, a delightfulsummer drink (recipes on page 45).The fluffy Bacon Quiche has a tender crust

and flavorful filling. Almonds and coconut en-

hance the fresh taste of mymom’s AmbrosiaFruit Salad.Warm and sweet, her NutmegBlueberry Muffins melt in your mouth. And asip of Very Berry-licious Smoothies roundsout this meal in refreshing summer style.My mom, the oldest of seven children, grew

up in New Jersey and often helped her moth-er in the kitchen. Now, I help my mom.It was during Mom’s early-morning cook-

ing sessions that I learned, at 18 months ofage, to stir a spoon and crack an egg withoutmaking a mess. I attribute my eagerness to trynew recipes and cooking techniques from thehours I spent under my mom’s kind and pa-tient guidance.

Try, Try AgainI remember the first time I attempted tomake Nutmeg Blueberry Muffins. I was soproud of myself when I slid the muffin paninto the oven. Imagine my shock, then, as Ipulled them out 35 minutes later and foundmushy clumps of berries instead. I was only 5,but I was heartbroken. My mom, who neverlet failure discourage her, took the time towalk me through the recipe and helped mefind my mistake (I had forgotten the flour!).She allowed me to try again, and my secondattempt was a success.I will never forget the lessons that I learned

frommymom as we worked side by side inthe kitchen. We still enjoy finding newrecipes to try. AndMom continues to experi-ment, creating some truly tantalizing dishes.But I don’t think anything can compare to hercountry breakfasts. I hope you’ll enjoy thisone as much as my family does.

Recall YourMom’s Best?Ifwe feature yourmom’smeal, you’ll earn $75. Sendat least four recipeswithbackground information.SeeContributorGuidelinesonpage 64 or onourWebsite to findoutmore.

oTeenage daughter treasures family breakfasts and cooking with Mom.“I will neverforget the lessonsthat I learnedfrommy momas we workedside by side in thekitchen.”

Story byColleen BelbeyWarwick, Rhode Island



AMBROSIA FRUIT SALAD NUTMEG BLUEBERRY MUFFINS VERY BERRY-LICIOUS SMOOTHIES

Recipescan be

found onpage 45

BACON QUICHE

HOME FORDINNER. FindmoreMom’s Bestmenus attasteofhome.com/plus.



although he may not be able tocross the street alone, 4-year-old Jack Stuart is starting out

on the right foot in the kitchen. Thebudding chef fromWauwatosa, Wis-consin became fascinated with cookingat age 2. When he received a playkitchen and could pretend to cook forhis family, his interest increased.Now, Jack helps his mom, Heather,


Blueberry Cloud PiePREP: 15 min. + chilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Denise HeatwoleWaynesboro, Georgia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I always make two of these pies at a timebecause my husband and five children devourthem in a hurry! We can hardly wait untilblueberries are in season to enjoy this easydessert.”1-1/4 cups miniature marshmallows

3 tablespoons butter, cubed

2-1/2 cups crisp rice cereal

1 package (3 ounces) berry bluegelatin

1/2 cup boiling water

1/2 cup cold water


5 tablespoons confectioners’ sugar

1-2/3 cups fresh blueberries

Additional fresh blueberries

In a large saucepan, combinemarshmal-lows and butter. Cook and stir over medi-um heat until marshmallows are melted.Stir in cereal. With greased hands, press

cook dinner nightly. Need to bring atreat for school? Jack andMom bakecupcakes or cookies. With an extensivecollection of kiddie cookbooks, Jack letshis creativity take him all over thekitchen…except for the stove. He knowsit’s hands off when it comes to hot potsand pans.Jack specializes in measuring, mixing

and asking Mom lots of questions. Some

of his favorite kitchen creations aremacaroni and cheese, pizza, spaghettiand lasagna.He beams with pride as he offers his

homemade treats to others. He alwaysmentions the ingredients found in eachrecipe and reminds everyone thatthey’re enjoying a meal made by Jack.Recently, we invited him to make Mo-

toring Munchies in our Test Kitchen fora photo shoot. Afterward, Jack couldn’tstop talking about it, his mom told us.“He said his favorite part of the photo

shoot was making Motoring Munchiesbecause he never got to cook alone be-fore,” Heather said. “Plus, he got to mixit all up using his bare hands.”

kids inthe kitchen


DO E S A N YON E H AV E ?. . . . . . . . . . . .

Readers looking for recipes turn here for help.

If you can answer any of these questions, write directly to the personseeking information. If you have a question, submit it at tasteofhome.com. Please seeContributor Guidelines on page 64.

Need a quick reply? Because we receive so many requests for this column, it couldbe quite a while before you see your question in print. So, if you want an answer fast,visit tasteofhome.com and click on “Join a Discussion!” Select a bulletin board andpose your question. You’re bound to get a response in no time!

I had a copy of my aunt’srecipe for Frozen FruitSalad, but I’ve lost it. Ithink the ingredients in-clude fruit cocktail, creamcheese, salad dressing,maraschino cherries andminiature marshmallows.I’d sure like a copy.

—Kathleen Ryan168White St.

OakfieldWI 53065

My sister-in-law’s mother-in-law makes traditionalItalian cookies with pinenuts. They’re fluffy and abit chewy. I’ve been wait-ing for her to write downthe recipe foryears. Do youhave it?

—Tricia Smith3732 Cannon Point Dr.

Chesapeake VA 23321

Does anyonehave a recipe forSomalia tea? It’smade with car-damom and cin-namon sticks.Thank you.

—Rebecca Good7478 Belfort Rd.

CroghanNY 13327

Back in the 1950s, mymommade a no-bake pie with avanilla wafer crust and a

filling that combined gela-tin, fruit juice and eitherevaporated or sweetenedcondensedmilk.Might youhave this recipe?

—Patsy Fox1517 Robin Crest Dr.

West Columbia SC 29169

Mymom usedto make milkshakes usingKaro syrup.Does someoneknow therecipe?

—Judy Pruett191MaudieMaeDr.Madison AL 35757

I’m looking for a salsarecipe our church canmake for a fund-raiserthat’s similar to one you’denjoy at an authentic Mex-ican restaurant.

—Kimberly KinderP.O. Box 458

Dublin VA 24084

While on a houseboat onehot summer, I had atortellini salad, but I can’tremember whose recipe itwas. Can anyone help me?

—Angela Vanella10915 EmmaAve.Chico CA 95928

I would love tohave a recipe fordeep-fat-friedBattered CornNuggets. Wouldyou share yours?—Henrietta Loutzenhiser

6091 Banner Rd.HemingfordNE 69348


onto the bottom and up the side of agreased 9-in. pie plate; set aside.In a large bowl, dissolve gelatin in boil-

ing water; stir in cold water. Refrigerateuntil partially set, about 1 hour.In a small mixing bowl, beat cream un-

til it begins to thicken. Add sugar; beatuntil soft peaks form. Fold berries and 3cups whipped cream into gelatin mixture.Pour into crust. Refrigerate pie and re-maining whipped cream for up to 4 hours.Garnish with reserved cream and addi-tional blueberries. Yield: 6-8 servings.

Motoring MunchiesPREP/TOTAL TIME: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nancy SchlingerMiddleport, New York. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“While taking a long car trip, we snacked onthis mixture and didn’t even need to stop fordinner. It’s a lifesaver for traveling the openroad.”

1 package (18 ounces) granolawithout raisins

1 can (17 ounces) mixed nuts

1 package (15 ounces) raisins

1 package (14 ounces) milk chocolateM&M’s

1 package (14 ounces) peanutM&M’s

1 package (12-1/4 ounces) Honey-NutCheerios

1 package (8.9 ounces) Cheerios

In a large bowl, combine all ingredients.Store in a covered container or large re-sealable plastic bags. Yield: 4-1/2 quarts.

{ }Kid Who Cooks? Please send yourchild’s photo along with a favorite, easy-to-make recipe and a little informationabout your young chef. See ContributorGuidelines on page 64.

JACK SAYS“Always washyour hands

beforehelping in

the kitchen.”





Howdy! Have youheard of Texas hold’em? All the buzz

about this popular card gameinspired my husband, Bob,and me to plan an eveningwith our dinner group to learnhow to play.We love theme parties, and

this was an easy one to get theguests into costumes. Mosteveryone can find a pair ofjeans and aWestern shirt andhat to wear.They all thought the menu

was exceptional. Appetizers,including a Lone Star CheeseBall served with nacho chips,got theparty off to a great start.Panhandle Beef Brisket was sotender, it literally melted inyourmouth, and the sauce hadjust the right amount of heat.Next to the brisket, creamyRanchColeslaw, seasonedwithlime and cilantro, was a freshdelight.We finished off the evening

with a Southwestern classic,Texas Pecan Pie. It was a realcrowd-pleaser.For centerpieces, I stuffed

cowboy boots with shreddedpackingmaterial and floral oa-sis to hold a “bouquet” of play-ing cards threaded throughplastic forks. Rusty horseshoeswere propped up against theboots and poker chips scat-tered about.Red-and-white-checked

tableclothsmade for aWesternfeeling, and I cut holes in play-ing cards tomakenapkin rings.Our gang had a good time—

I can always tell by the noiselevel in our house. The partyrecipes, found on page 34, area sure bet, even if you’re notdealt a winning hand.

hold ’emor fold ’em…

CASUA L ENT E RTA I N I NG. . . . . . . . . . . . By Laurel

LeslieSonora ,Ca l i f o rn i a

Texas flavors are in the cards!

PanhandleBeef Brisket

Ranch Coleslaw

Casual Entertaining recipes on page 34 >


All

trad

emar

ksar

eow

ned

byFr

ito-L

ayN

orth

Am

eric

a,In

c.©

2008

DO

NO

TH

EAT

JAR

OV

ER

OP

EN

FLA

ME

.

F R E E T H E F U N

MADE WITH REAL CHEESE. MADE FOR GOOD TIMES.


Ranch ColeslawPREP/TOTAL TIME: 15 min.

3 cups coleslawmix

1/4 cupMexicorn, drained

1 jalapeno pepper, seeded andchopped

2 tablespoons chopped red onion

1 tablespoonminced fresh cilantro

1/2 cup shredded cheddar cheese

1/2 cup ranch salad dressing

1-1/2 teaspoons lime juice

1/2 teaspoon ground cumin

In a large bowl, combine the first six in-gredients. In a small bowl, combine thesalad dressing, lime juice and cumin. Pourover the coleslaw and toss to coat. Refrig-erate until serving. Yield: 6 servings.

EDITOR’SNOTE:Whencuttinghotpeppers, disposablegloves are recommended. Avoid touchingyour face.

PanhandleBeef BrisketPREP: 40min. BAKE: 3 hours2-1/4 cups ketchup

1-1/2 cups beef broth

1 large onion, chopped


1 tablespoonminced fresh cilantro

Tortilla chips

In a food processor, combine the first fiveingredients; cover and process untilblended. Stir in chilies. Cover and refriger-ate for 1 hour.Shape into a ball. Combine crushed tor-

tilla chips and cilantro; roll cheese ball inchip mixture. Serve with tortilla chips. Re-frigerate leftovers. Yield: 2 cups.

EDITOR’SNOTE: This recipe was tested with LandO’Lakes light stick butter.

Texas Pecan PiePREP: 20min. | BAKE: 1 hour + cooling1/2 cup sugar

3 tablespoons all-purpose flour

1 cup light corn syrup

1 cup dark corn syrup

3 eggs

1 teaspoonwhite vinegar


1 cup chopped pecans

Pastry for single-crust pie (9 inches)

In a small bowl, whisk the sugar, flour,corn syrups, eggs, vinegar and vanilla un-til smooth. Stir in pecans. Pour into pastryshell. Cover edges with foil.Bake at 350° for 35 minutes. Remove

foil; bake 25-30 minutes longer or until aknife inserted near the center comes outclean. Cool on a wire rack. Refrigerateleftovers. Yield: 8 servings.

{ }Party Time! To send in recipes anddetails of your event, go to tasteofhome.com. See guidelines on p. 64.

SOUTHWEST SETTING. Find pho-tos of Laurel’s colorful dinner tableat tasteofhome.com/plus.

Texas Pecan PieLone StarCheese Ball

1/2 cupwhite wine vinegar

2 tablespoons chili powder

2 tablespoonsWorcestershire sauce



1 fresh beef brisket (5 to 7 pounds),trimmed

2 tablespoons Liquid Smoke,optional

In a large saucepan, combine the firstnine ingredients. Bring to a boil, stirringconstantly. Reduce heat; simmer, uncov-ered, for 30 minutes, stirring occasionally.Remove from the heat. Remove 2 cupssauce to a bowl; cover and refrigerate forserving.Place brisket in a shallow roasting pan;

brush with Liquid Smoke if desired. Pourremaining sauce over meat. Cover andbake at 325° for 3 hours or until meat istender.Let stand for 5 minutes. Heat reserved

sauce. Thinly slice meat across the grain.Serve sauce withmeat. Yield: 16 servings.

EDITOR’SNOTE: This is a fresh beef brisket, notcorned beef.

Lone Star Cheese BallPREP: 20min. + chilling

2 cups (8 ounces) shredded cheddarcheese

1 package (8 ounces) reduced-fatcream cheese

2 tablespoons reduced-fat butter

1/8 teaspoon onion powder


1/4 cup chopped green chilies

1/2 cup baked nacho tortilla chips,crushed

hold’em...frompage32

FoodforThought:H

ungryisa

mightyfinesauce.—

SouthernU.S.folksaying





Our recent corn contest drew a bumper crop of appetizing reader recipes—almost 3,000 of them!—fromgrits and waffles to casseroles and soups.Taking home the Grand Prize of $500 was Carrie Componile of Roselle Park, New Jersey for her re-

freshing Tomato Corn Salad. (Learn more about our winner on page 36.)Cathy Myers of Monroeville, Ohio was awarded second place for her mouth-wateringGrilled Corn

Dip. Cathy will be able to enjoy dinner for four at the restaurant of her choice. Ten runners-up eachreceived a copy of our Contest Winning Annual Recipes 2007 cookbook.You’ll find all 12 winning corn recipes in the Clip & Keep recipe card section beginning on page 37,

along with 20 more appetizing recipes from our readers and field editors. Next time, we’ll feature thewinners of our “Italian Favorites” contest.

C L I P & K E E P

KINGcorn is

Sweet corn and summernaturally go togeth-er, whether you’re enjoying a buttery, roast-ed ear or a salad full of goldenkernels.

Carrie Componile happens to love corn inall its forms, so when she read about Taste ofHome’s “Corn Is King” contest, she was eagerto enter.“I considered two or three recipes, but in

the end, I submitted my Tomato Corn Salad,”she writes from Roselle Park, New Jersey. “It’sunique, and I thought readers would enjoy it.”Our contest judges thought so, too, and

awarded Carrie the Grand Prize of $500! Theywere delighted with the salad’s fresh veggieflavor, seasoned with basil and Dijon mustard.

Enjoys Entertaining“I tasted a similar salad, about 8 years ago, at apicnic and altered the recipe to my liking,”Carrie relates. “I often make it for parties orother functions. It’s a great summer potluck

dish, and it’s perfect for picnics.”A newlywed, Carrie loves preparing foods

for husband Joe…and for friends and family.“My parents and extended family live with-

in a 4-mile radius of us, so we get togetherfrequently for dinner,” she says. “I hostmostholidaymeals and always plan a diversifiedmenu so there’s something for everyone.“I’mmore of a cook than a baker, and like

to makemeat dishes, appetizers…and sal-ads!Whenmakingmy Tomato Corn Salad,you can omit any ingredients you don’t like.It’s even good with only the tomatoes, corn,oil and vinegar.”In addition to cooking, Carrie likes to

travel and takes at least two vacations a yearto tropical locales. So her prize money willbe earmarked for another trip.“Joe and I didn’t have an ‘official’ honey-

moon,” Carrie notes, “so we’ll use the $500when we go to Aruba.”

When making corn chowder,I get just the right consisten-cy by using one of thesetricks: If the soup is too thick,I add chicken broth, but if itis too thin, instant mashedpotatoes do the trick!

—Marcia CarrollFlorence, Alabama

Do your cornholders get lost in akitchen drawer? Tokeep them together,try sticking theminto a dry sponge.That way, they areeasy to find and theystay together.

—Doris RussellFallston,Maryland

To give a Southwestern flavorto your corn bread recipe,add some shredded cheese,chopped green chilies or hotsauce to the batter.

—Marina CastleNorthHollywood, California

Because the husks are so hotwhen I grill corn, I use ovenmitts to remove the husksand silk from the cooked ears.

—Sandra CoreyCaldwell, Idaho

Cornmeal crepes can some-times stick together, so I layerthe cooked crepes betweensheets of parchment paper.

—Phyl Broich-WesslingGarner, Iowa

WIN CASH!Turn topage53 to learnhowyoucanenter TasteofHome'snextnational recipe contest…andget your chanceatour $500GrandPrize.

$

C O N T E S T W I N N E R. . . . . . . . . . . . Corn

Kernels


good as gold


Grilled

CornDip

= PREP:30

min.|

BAKE:25

min.

...............................

Cathy

Myers

Monroev

ille,Ohio

...............................

Thistastyappetizerisam

ust-haveon

weekendfamilygatheringsatour

cottageonSanduskyBay.It’swell

worth

thetimeittakestogrillthe

cornandcutitfromthecob.

CheesyC

orn

Cho

wder

= PREP:30

min.|

COOK:3

0min.

...............................

LolaCom

erMarysville

,Washington

...............................

I’vehadthischowderrecipefor30

years,andthewhole

familyreallyen-

joysitscheeseandcornflavor.It

makesabig

pot—enoughfor

seconds!

Tomato

CornSalad

= PREP/TOTALTIM

E:30

min.

...............................

CarrieCom

ponile

Roselle

Park,N

ewJersey

...............................

Warmandcolorful,thistantalizing

sidedish

burstswithrefreshing

vegetable

flavor.Fresh

herbsand

Dijon

mustardaddthepizzazz.

Tomato’n’

CornRisotto

= PREP:15

min.|

COOK:35min.

...............................

AngelaLively

Bax

ter,Tennessee

...............................

Thisisoneofmyfavoriterecipesbe-

causeitusesitemsfromthegarden.

MilkandParmesancheese

givethis

sidedish

acreaminesseveryone’s

suretoenjoy.


“CORNIS

KIN

G”CONTE

ST

Grand prize

Second

place


InaDutchove

n,cookbac

onan

donionove

rmed

i-um

hea

tuntilo

nionistender.Addthewater,pota-

toes,carrots

andbouillon;bringto

aboil.R

educe

hea

t;co

veran

dsimmer

for15-20minutesoruntil

potatoes

aretender.

Stirin

corn

andpep

per.Inalargebowl,whisk

flouran

dmilkuntilsmooth;addto

soup.B

ringto

aboil;cookan

dstirfor2minutesoruntilthicke

ned

.Red

uce

hea

t.Addthech

eeses;co

okan

dstiruntil

chee

sesaremelted.Yield:15servings(3-3/4

quarts).

6baco

nstrips,ch

opped

3/4

cupch

opped

swee

tonion

2-1/2

cupswater

2-1/2

cupscu

bed

pee

led

potatoes

2cu

pssliced

freshca

rrots

2teasp

oonsch

icke

nbouillongranules

3ca

ns(11ouncesea

ch)

gold

andwhiteco

rn,

drained

1/2

teasp

oonpep

per

7tablesp

oonsall-purpose

flour

5cu

psmilk

3cu

ps(12ounces)sh

redded

ched

darch

eese

1cu

pcu

bed

process

chee

se(Velve

eta)

CheesyCornCho

wder

.

.

Grillco

rn,cove

red,ove

rmed

ium

hea

tfor10-12min-

utesoruntilten

der,turningoccasionally.

Cutco

rnfrom

cobs.In

alargeskillet,saute

the

onion,jalap

enoan

dgarlicin

butter

for2-3minutes

oruntila

lmost

tender.Addco

rn;sau

te1-2minutes

longer

oruntilveg

etab

lesaretender.R

emove

from

thehea

t.In

alargebowl,co

mbinethemay

onnaise,sour

crea

man

dch

ilip

owder.Stirin

chee

sean

dco

rnmixture.Transfer

toagreased

2-qt.bak

ingdish.

Bak

e,unco

vered,at400°

for25-30minutesorun-

tilb

ubblyan

dgolden

brown.Sprinklewitholive

san

dgreen

onions;servewithch

ips.Yield:5

cups.

6med

ium

ears

swee

tco

rn,

husksremove

d

1largeonion,chopped

1jalapen

opep

per,finely

chopped

2garlicclove

s,minced

2tablesp

oonsbutter

1cu

pmayo

nnaise

1/2

cupso

urcrea

m

1/2

teasp

oonch

ilip

owder

2cu

ps(8ounces)sh

redded

MontereyJack

chee

se

1ca

n(2-1/4

ounces)sliced

ripeolive

s,drained

2tablesp

oonssliced

green

onions

Tortilla

chipsGrilledCornDip

.

.

Inalargesaucepan

,hea

tthewater,m

ilkan

dbroth;

keep

warm.

Inalargeskillet,saute

onionan

dgarlicin

butter

untilten

der.Addrice;cookan

dstirfor2-3minutes.

Stirin

1cu

photwater

mixture.Cookan

dstiruntil

allliquid

isab

sorbed

.Addremainingwater

mixture,1/2

cupat

atime,

stirringco

nstan

tly.Allowtheliquid

toab

sorb

be-

twee

nad

ditions.Cookuntilrisottoiscrea

myan

drice

isalmost

tender.(Cookingtimeisab

out20

minutes.)Stirin

theremainingingredients;h

eat

through.Yield:5

servings.

2-1/2

cupswater

2cu

psmilk

3tablesp

oonsch

icke

nbroth

1largeonion,finely

chopped

1garlicclove

,minced

2tablesp

oonsbutter

3/4

cupunco

oke

darboriorice

1-1/3

cupsfreshco

rn(about5

ears

ofco

rn)

1med

ium

tomato,p

eeled,

seed

edandch

opped

1/2

cupgratedParm

esan

chee

se

1/2

cupfreshbasillea

ves,

thinly

sliced

1/2

teasp

oonsalt

Pep

per

totaste

Tomato’n’C

ornRisotto

.

.

Inalargebowl,co

mbinethefirsteightingredients.


corn

andgarlicin

oiluntil

tender;stirin

mustard.Addto

vegetab

lemixture;

toss

toco

at.Serve

withaslotted

spoon.Yield:7

servings.

NUTR

ITIONFA

CTS:3/4

cupeq

uals140ca

lories,5

gfat(1gsatu-

ratedfat),0

cholesterol,410mgso

dium,23gca

rbohyd

rate,4

gfiber,4

gprotein.D

IABET

ICEX

CHANGES

:1starch

,1ve

getab

le,

1/2fat.

3largetomatoes,chopped

1sm

allredonion,h

alved

andthinly

sliced

1/3

cupch

opped

green

onions

1/4

cupbalsamicvineg

ar

3tablesp

oonsmincedfresh

basil

1tablesp

oonmincedfresh

cilantro

1teasp

oonsalt

1/2

teasp

oonpep

per

4cu

psfreshco

rn(about9

ears

ofco

rn)

3garlicclove

s,pee

ledand

thinly

sliced

2tablesp

oonsolive

oil

1tablesp

oonDijonmustard

TomatoCornSalad

.

.TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{



Crisp

’n’

Tend

erCorn

Waffles

= PREP:15

min.+

standing

COOK:20min.

...............................

MaxineReese

Can

dler,NorthCarolin

a...............................

Ilike

toservethese

crisp,golden

brownw

affleswithhoneyandap-

plesauce.Fora

changeofpace,

servethewafflestoppedw

ithcreamedchicken.It’saperfect

mealforbusydays.

Fresh

CornMedley

= PREP:25

min.|

COOK:20

min.

...............................

SusanPaden

Mex

ico,M

isso

uri

...............................

Yourfamilywillbesweetonthissum-

merysidedish

thatcombinescorn

“off”

thecobwithgreenpepper,ba-

con,cheddarcheese

andhoney.It’s

justasdelightfulwithfrozencorn.

Corn

Fritters

with

Caram

elized

Onion

Jam

= PREP:30

min.|

COOK:15

min.

...............................

Kim

Cup

oAlban

y,Geo

rgia

...............................

Afriend’shusband,who’sachef,

came

upwiththese

fluffyfritters

servedw

ithasweet-tartjam

.I’d

neveraskacheftodivulge

his

secrets,soIcreatedmy

own

version.Iservethem

with

barbecuedchickenorpork.

Dou

ble

Corn

Dressing

= PREP:25

min.|

BAKE:40

min.

...............................

Berliene

Grosh

Lake

land,Florida

...............................

Ihaveservedthisdeliciousdressing,

madewithconvenientdrystuffing

cubes,tofamilyandfriends,andit

alwaysreceivescompliments.It

goesgreatwithporkorpoultry.


“CORNIS

KIN

G”CONTE

ST



green

pep

per

andonionin

butter

untilten

der.Addtheco

rn,w

ater,pim

ientos,

honey,saltan

dpep

per.

Bringto

aboil.R

educe

hea

t;simmer,unco

vered,

for8-10

minutesoruntilcorn

istender.Sprinkle

withch

eese

andbac

on. Yield:5

servings.

1med

ium

green

pep

per,

chopped

1sm

allonion,chopped

3tablesp

oonsbutter

4cu

psfreshco

rn(about

9ea

rsofco

rn)

1/4

cuphotwater

1jar(2ounces)diced

pim

ientos,drained

1tablesp

oonhoney

1teasp

oonsalt

Dash

pep

per

1/2

cupsh

redded

ched

dar

chee

se

4baco

nstrips,co

oke

dand

crumbled

FreshCornMedley

.

.

Place

eggwhites

inasm

allm

ixingbowl;letstan

dat

room

temperature

for30

minutes.

Inalargebowl,co

mbinetheflour,bak

ingpow-

der

andsalt.Combinethemilk,co

rn,eggyo

lksan

doil;stirinto

dry

ingredients

just

untilcombined

.Bea

treserved

eggwhites

untilstiffpea

ksform

;fold

into

batter.Pourbatterby1/4cu

pfulsinto

aprehea

tedwaffleiron;bak

eac

cordingto

man

ufac-

turer’sdirectionsuntilg

olden

brown.Yield:

16waffles.

2eg

gs,separated

2cu

psall-purpose

flour

2-1/2

teasp

oonsbakingpowder

1/2

teasp

oonsalt

1-1/2

cupsmilk

1ca

n(8-1/2

ounces)

crea

m-style

corn

1/2

cupve

getable

oil

Crisp

’n’T

enderCornWaffles

.

.Dou

bleCornDressing

.

.

Inasm

allskillet,sau

teonionin

oiluntilg

olden

brown.Addvineg

ar;cookan

dstirfor2-3minutes.

Setaside.

Inasm

allsau

cepan

,combinethejelly,tomatoes,

tomatopaste,curry,cinnam

on,saltan

dpep

per.

Cookove

rmed

ium

hea

tfor5-7minutesoruntil

hea

tedthrough.Addonionmixture.Cookan

dstir

for3minutes;setasidean

dke

epwarm.

Inasm

allb

owl,co

mbinethebak

ingmix,corn,

eggs,milk,so

urcrea

man

dsaltjust

untilcombined

.In

adee

p-fat

frye

rorelectricskillet,hea

toilto

375°.D

ropbatterbyhea

pingtablesp

oonfulsinto

hotoil;fry

for1-1/2minutesonea

chsideoruntil

golden

brown.D

rain

onpap

ertowels.Se

rvewarm

withjam.Yield:2

dozen(3/4

cupjam).

1largesw

eetonion,h

alved

andthinly

sliced

1tablesp

oonolive

oil

2teasp

oonsbalsamic

vineg

ar

1/3

cupapple

jelly

1/3

cupca

nned

diced

tomatoes

1tablesp

oontomato

paste

1/8

teasp

ooncu

rrypowder

1/8

teasp

oonground

cinnamon

Dash

saltandpep

per

FRITTE

RS:

2cu

psbiscu

it/bakingmix

1ca

n(11ounces)gold

and

whiteco

rn,d

rained

2eg

gs,lightlybea

ten

CornFritterswithCaram

elized

Onion

Jam

1/2

cupmilk

1/2

cupso

urcrea

m

1/2

teasp

oonsalt

Oilfordee

p-fatfrying

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{


Inalargebowl,co

mbinethestuffing,onion,swee

tpep

persan

dseasonings.Addtheeg

gs,co

rnan

dbutter;toss

toco

at.Stirin

enoughbroth

toac

hieve

desired

moistness.

Spooninto

agreased

3-qt.bak

ingdish.Cove

ran

dbak

eat

350°

for25

minutes.Unco

ver;bak

e15-20

minuteslonger

oruntilg

olden

brown.Yield:16

servings.

NUTR

ITIONFA

CTS:3/4

cupeq

uals190ca

lories,8

gfat(4gsatu-

ratedfat),55mgch

olesterol,485mgso

dium,26gca

rbohy-

drate,2

gfiber,5

gprotein.D

IABET

ICEX

CHANGES

:2starch

,1fat.

1package(12ounces)

unseaso

ned

stuffing

cubes

1med

ium

onion,finely

chopped

1/2

each

med

ium

green

,swee

tye

llow

andredpep

per,

chopped

1teasp

oongarlicpowder

1/2

teasp

oonsalt

1/4

teasp

oonpep

per

3eg

gs,lightlybea

ten

1ca

n(15-1/4ounces)whole

kernel

corn,d

rained

1ca

n(14-3/4ounces)

crea

m-style

corn

1/2

cupbutter,m

elted

1/2

to1cu

pch

icke

nbroth


Grilled

CornSalsa

= PREP:30

min.

GRILL:3

0min.+

chilling

...............................

TeriKman

Laporte,Colorado

...............................

Nothingbeatstheflavorofgrilled

vegetables,andthisisasuperwayto

useyourgardenbounty.Igrillthe

veggiesanytimeI’mgrillingsome-

thingelse,thenw

hipupthesalad

andputitinthefridgetomari-

nate.Ittastesevenbetterthe

nextday.

Smoky

Grilled

Corn

= PREP:25

min.|

GRILL:10

min.

...............................

Lind

aLand

ers

Kalispell,Montana

...............................

AfriendandIcookedupthiscornone

eveningwhengettingreadytogrill.

Thebutterycorn,withitssweet-

spicyseasoning,wontophonors

overoursteaks.

Golden

CornQuiche

= PREP:20

min.|

BAKE:3

5min.

...............................

Don

naGon

daNorthCan

ton,O

hio

...............................

Iservecut-upfreshfruitwiththis

comfortingquiche,which

myvege-

tariansonreallyenjoys.Youcould

alsopairitwithasliceortwo

ofham.

Tryitforbrunchordinner.

Mexicorn

Grits

= PREP:20

min.|

BAKE:3

5min.

...............................

Barbara

Moorhead

Gaffney,South

Carolin

a...............................

Igrewupongritsandhavefixed

them

variousways.Idecidedtoputa

newtwistonthem

withthisrecipe,

andm

yhusbandsaysit’sakeeper.

Eventheleftoversaregreat!


“CORNIS

KIN

G”CONTE

ST


Inasm

allsau

cepan

,meltbutter.Stirin

thehoney,

garlic,pep

per

sauce

andseasoningsuntilb

lended

;hea

tthrough.B

rush

ove

rco

rn.

Coat

grillrack

withco

okingsp

raybefore

starting

thegrill.G

rill,cove

red,ove

rmed

ium

hea

tfor10-12

minutesoruntiltheco

rnistender,turningan

dbastingoccasionally.Serve

corn

withan

yremain-

ingbutter

mixture.Yield:6

servings.

NUTR

ITIONFA

CTS:1

earofco

rneq

uals208ca

lories,6

gfat(3g

saturatedfat),13mgch

olesterol,275mgso

dium,41gca

rbohy-

drate,3

gfiber,3

gprotein.

2tablesp

oonsplus

1-1/2teasp

oonsbutter

1/2

cuphoney

2largegarlicclove

s,minced

2tablesp

oonshotpep

per

sauce

1/2

teasp

oonsalt

1/4

teasp

oonpep

per

1/4

teasp

oonpaprika

6med

ium

ears

swee

tco

rn,

husksremove

d

SmokyGrilledCorn

.

.

Fillaso

upke

ttle

two-thirdsfullwithwater;bringto

aboil.Addco

rn.R

educe

hea

t;co

veran

dsimmer

for5

minutesoruntilcrisp

-ten

der.R

emove

corn;cool

slightly.

Spraygrillrack

withco

okingsp

raybefore

starting

thegrill.G

rilltheco

rn,squash,red

pep

per

andonion

ove

rmed

ium

hea

tfor8-10

minutesoruntillightly

browned

,turningoccasionally.

Cutco

rnfrom

cobs;cu

tthesq

uash,red

pep

per

and

onioninto

bite-size

pieces.Tran

sfer

vegetab

lesto

alargebowl.Addtomato.

Inajarwithatight-fittinglid,combinethevinai-

gretteingredients;shak

ewell.Pourove

rco

rnmixture;

toss

gen

tlyto

coat.

Cove

ran

drefrigerateforat

least1houroruntil

chilled.Serve

withaslotted

spoon.Yield:7-1/2

cups.

NUTR

ITIONFA

CTS:1/4

cupeq

uals60

calories,4

gfat(1gsatu-

ratedfat),0

cholesterol,84

mgso

dium,6

gca

rbohyd

rate,1

gfiber,1

gprotein.D

IABET

ICEX

CHANGES

:1/2

starch

,1/2

fat.

8med

ium

ears

swee

tco

rn,

husksremove

d

2sm

allye

llow

summer

squash

,cutinto

1/2-inch

slices

1med

ium

swee

tredpep

per,

cutinto

fourwed

ges

1med

ium

redonion,cut

into

1/2-inch

rings

1med

ium

tomato,see

ded

andch

opped

BASIL

VIN

AIGRETTE:

1/2

cupolive

oil

1/3

cupwhitebalsamicor

cider

vineg

ar

12freshbasillea

ves,

chopped

1teasp

oonsalt

GrilledCornSalsa

1teasp

oongarlicpowder

1teasp

oondried

oregano

.

.

Inalargesaucepan

,bringmilkan

d1/2cu

pbutter

toaboil.Slowlystirin

grits.R

educe

hea

t;co

okan

dstirfor5-7minutes.

Inasm

allb

owl,whisktheeg

gs.Stirasm

all

amountofhotgrits

into

eggs;return

alltothepan

,stirringco

nstan

tly.Meltremainingbutter;stirinto

grits.Addtheco

rn,chilies,ch

eese,saltan

dpep

per.

Tran

sfer

toagreased

2-qt.bak

ingdish.Sprinkle

withParmesan

chee

se.B

ake,unco

vered,at350°

for

35-40minutesoruntila

knifeinserted

nea

rthecen-

terco

mes

outclea

n.Yield:10servings.

4cu

psmilk

1/2

cupplus1/3cu

pbutter,

divided

1cu

pquick-co

okinggrits

2eg

gs

1ca

n(11ounces)Mex

icorn,

drained

1ca

n(4ounces)ch

opped

green

chilies

1cu

p(4ounces)sh

redded

Mex

icanch

eese

blend

1teasp

oonsalt

1/4

teasp

oonwhitepep

per

1cu

psh

redded

Parm

esan

chee

seMexicornGrits

.

.

Lineunpricked

pastrysh

ellw

ithadouble

thick-

nessofhea

vy-duty

foil.B

akeat

375°

for5minutes.

Rem

ove

foil;bak

e5minuteslonger.

Inablender,combinethecrea

m,eggs,butter,

onion,flour,su

gar

andsalt;cove

ran

dprocess

until

blended

.Stirin

corn;pourinto

crust.B

akefor35-40

minutesoruntila

knifeinserted

nea

rthecenter

comes

outclea

n.Let

stan

dfor10

minutesbefore

cutting.Yield:8

servings.

1unbake

dpastry

shell

(9inch

es)

1-1/3

cupshalf-and-halfcrea

m

3eg

gs

3tablesp

oonsbutter,

melted

1/2

smallonion,cutinto

wed

ges

1tablesp

oonall-purpose

flour

1tablesp

oonsu

gar

1teasp

oonsalt

2cu

psfroze

nco

rn,thawed

GoldenCornQuiche

.

.

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{



Grilled

Burgers

= PREP:25

min.|

GRILL:10

min.

...............................

★PeggyGwillim

Strasb

ourg,Saska

tchew

an...............................

Now

aydidI

wanttogiveupjuicy,

delicioushamburgerswhenIlearned

thatIneededtoeatgluten-free.I

madeafewadjustm

entstomy

recipetom

eettherequirements—

andm

yfamilyhasgiventhese

tastyburgerstheirhearty

approval.

Strawb

erry

SpinachSalad

= PREP/TOTALTIM

E:2

0min.

...............................

★PeggyGwillim

Strasb

ourg,Saska

tchew

an...............................

Berriesadda

popofcolortothisfa-

voritesaladthat’spartofmy

gluten-

freem

enu.Mychallengeistokeep

thefamilyfromeatingthesugared

almondsbeforeIaddthem!

Alm

ond

Cho

colate

Cake

= PREP:30

min.+

standing

BAKE:45

min.+

cooling

...............................

★PeggyGwillim

Strasb

ourg,Saska

tchew

an...............................

Thisdeliciouslydecadentdessertcan

beservedaloneortoppedw

ithvanillaicecream.A

littlegoesa

longway—andnooneguesses

thiscakeisgluten-free.

Slow

-Cooked

BeanMedley

= PREP:25

min.|

COOK:5ho

urs

...............................

★PeggyGwillim

Strasb

ourg,Saska

tchew

an...............................

Ioftenchangethevarietyofbeansin

thisclassicrecipe,usingwhateverI

haveonhandtototalfive

15-to

16-ouncecans.Thesaucem

akes

anycombinationdelicious!It’sa

gluten-freesidedish

that’spop-

ularwitheveryone.


FIELD

EDITORFA

VORITES(P.2

4)


Inalargeskillet,co

okan

dstiralmondsan

dsu

gar

ove

rlowhea

tuntilsugar

isdisso

lved

andalmonds

areco

ated

.Spread

onfoilto

cool;break

apart.

Inalargesaladbowl,co

mbinethesp

inac

h,

strawberries

andalmonds.In

ajarwithatight-fit-

tinglid,combinethedressingingredients;shak

ewell.Drizzle

ove

rsalad;toss

gen

tlyto

coat.Serve

immed

iately.Yield:10servings.

EDITOR’SNOTE

:Ingredientform

ulasan

dproductionfacilities

vary

amongbrands.Ifyo

u’reco

ncerned

that

yourbrandmay

contain

gluten,contact

theco

mpan

y.

NUTR

ITIONFA

CTS:3/4

cupeq

uals66

calories,4

gfat(trace

satu-

ratedfat),0

cholesterol,90

mgso

dium,6

gca

rbohyd

rate,1

gfiber,2

gprotein.D

IABET

ICEX

CHANGES

:1ve

getab

le,1

fat.

1/4

cupslivered

alm

onds

2tablesp

oonssu

gar

1package(10ounces)fresh

spinach

,torn

1cu

pfreshstrawberries,

sliced

DRESSIN

G:

2tablesp

oonsca

nola

oil

1tablesp

oonrasp

berry

vineg

arorredwine

vineg

ar

1green

onion,finely

chopped

1-1/2

teasp

oonssu

gar

1-1/2

teasp

oonsgluten-free

Worcestershiresauce

1teasp

oonpoppyseed

s

1/4

teasp

oonsalt

Dash

paprikaStrawberrySp

inachSalad

.

.

Inalargebowl,co

mbinethefirst12

ingredients.

Crumble

bee

fove

rmixture

andmixwell.Sh

ape

into

10patties.

Grill,unco

vered,ove

rmed

ium-hothea

tfor5-6

minutesonea

chsideoruntilm

eatisnolonger

pink.Se

rvewithtomatoes,lettuce

andonionsif

desired

.Yield:10servings.

EDITOR’SNOTE

:Ingredientform

ulasan


vary

amongbrands.Ifyo

u’reco

ncerned

that

yourbrandmay

contain

gluten,contact

theco

mpan

y.

NUTR

ITIONFA

CTS:1

burger

(calcu

latedwithouttomatoes,let-

tuce

andonions)eq

uals224ca

lories,12gfat(5gsaturatedfat),

82mgch

olesterol,493mgso

dium,9

gca

rbohyd

rate,trace

fiber,19gprotein.D

IABET

ICEX

CHANGES

:3lean

mea

t,1/2

starch

,1/2

fat.

1eg

g,b

eaten

1/2

cup4%

cottagech

eese

1cu

pco

oke

dlonggrain

rice

1sm

allonion,finely

chopped

1/2

cupsh

redded

ched

dar

chee

se

2tablesp

oonsplus

1-1/2teasp

oons

gluten-freeonionso

up

mix

2tablesp

oonsgluten-free

all-purpose

bakingflour

2tablesp

oonsgrated

Parm

esanch

eese

1-1/2

teasp

oonsgluten-free

Worcestershiresauce

3garlicclove

s,minced

1/2

teasp

oonsalt

GrilledBurgers 1/

4teasp

oonpep

per

1-1/2

poundsgroundbee

f

Slicedtomatoes,lettuce

leave

sand

sliced

onions,optional

.

.

Ina5-qt.slowco

oke

r,co

mbinethefirst12

ingredi-

ents.Stirin

theremainingingredients.Cove

ran

dco

okonlowfor5-7hours

oruntilo

nionan

dpep

-persaretender.D

isca

rdbay

leav

es.Yield:12

servings.

EDITOR’SNOTE

:Ingredientform

ulasan


vary

amongbrands.Ifyo

u’reco

ncerned

that

yourbrandmay

contain

gluten,contact

theco

mpan

y.

1-1/2

cupske

tchup

2celery

ribs,ch

opped

1med

ium

onion,chopped

1med

ium

green

pep

per,

chopped

1med

ium

swee

tredpep

per,

chopped

1/2

cuppacked

brownsu

gar

1/2

cupwater

1/2

cupItaliansaladdressing

2bayleave

s

1tablesp

ooncider

vineg

ar

1teasp

oongroundmustard

1/8

teasp

oonpep

per

1ca

n(16ounces)kidney

bea

ns,rinsedanddrained

Slow

-CookedBeanMedley

1ca

n(15-1/2ounces)

black-eye

dpea

s,rinsed

anddrained

1ca

n(15-1/2ounces)great

northernbea

ns,rinsedand

drained

1ca

n(15-1/4ounces)whole

kernel

corn,d

rained

1ca

n(15-1/4ounces)limabea

ns,

rinsedanddrained

1ca

n(15ounces)black

bea

ns,

rinsedanddrained

.

.

Place

eggwhites

inasm

allm

ixingbowl;letstan

dat

room

temperature

for30

minutes.Mea

nwhile,in

afoodprocessor,co

mbinealmondsan

d2tablesp

oons

sugar;cove

ran

dprocess

untilg

round.Set

aside.

Inalargemixingbowl,crea

mbutter

andremaining

sugar

untillightan

dfluffy.Addeg

gyo

lks,oneat

atime,bea

tingwella

fter

each

addition.B

eatin

the

choco

late,esp

resso,coco

a,orangejuice,espresso

granules,va

nilla

andreserved

almondmixture.

Bea

treserved

eggwhites

onhighuntilstiffpea

ksform

.Fold

eggwhites

into

thebatter.

Pourinto

agreased

9-in.springform

pan

.Place

pan

onabak

ingsh

eet.Bak

eat

350°

for42-48minutesor

untilcak

esp

ringsbac

kwhen

lightlytouch

ed.Coolo

nawirerack

for10

minutes.

Carefullyrunakn

ifearounded

geofpan

toloosen;

coolcompletely.G

arnishwithco

nfectioners’su

gar,

choco

late

curlsan

dco

ffee

bea

nsifdesired

.Yield:12

servings.

EDITOR’SNOTE

:Ingredientform

ulasan


vary

amongbrands.Ifyo

u’reco

ncerned

that

yourbrandmay

contain

gluten,contact

theco

mpan

y.Th

isrecipedoes

notuse

flour.

6eg

gs,separated

2-1/2

cupsblanch

edalm

onds,

toasted

2tablesp

oonsplus1-1/4

cupssu

gar,divided

1/2

cupbutter,soften

ed

3sq

uares(1ounce

each

)semiswee

tch

oco

late,

grated

1/4

cupco

ldbrewed

espresso

2tablesp

oonsbakingco

coa

2tablesp

oonsorangejuice

1tablesp

ooninstant

espressogranules

1teasp

oonva

nilla

extract

Confectioners’su

gar,ch

oco

late

curlsandco

ffee

bea

ns,optional

Alm

ondCho

colateCake

.

.

TAST

EOFHOME

June&July20

08

{



Bacon

Quiche

= PREP:15

min.

BAKE:40

min.+

standing

...............................

Colleen

Belbey

Warwick,RhodeIsland

...............................

Lightandfluffy,thisscrumptious

quicheisidealforbreakfastor

brunchbutcanalsobedelightfulat

dinnertim

e.Servewithabunchof

chilledgrapesorotherfreshfruit

ontheside.

Very

Berry-licious

Smoothies

= PREP/TOTALTIM

E:10

min.

...............................

Colleen

Belbey

Warwick,RhodeIsland

...............................

Fourberry

flavorscombinerefresh-

inglyinthiscool,

colorfulbeverage.

It’stheperfectcomplem

enttom

ymom’sbrunchm

enu.Youcanalso

sipitwhileenjoyinga

lazysum-

merafternoononthepatio.

Ambrosia

FruitS

alad

= PREP/TOTALTIM

E:20

min.

...............................

Colleen

Belbey

Warwick,RhodeIsland

...............................

Mym

om’sambrosia

salad,withits

tastycombinationoffreshfruitsand

creamyyogurt,isafamilyfavorite

...anda

greatadditiontoaback-

yardbarbecue.

Nutmeg

Blueberry

Muffins

= PREP:20

min.|

BAKE:25

min.

...............................

Colleen

Belbey

Warwick,RhodeIsland

...............................

These

tender,easy-

to-m

akem

uffins

areloadedw

ithjuicyblueberries,

andthecrunchytoppinghasjust

therighthintofnutmegflavor.

Weenjoythem

warm

with

honeybutter.


MOM’S

BESTMEAL(P.2

8)


Inablender,combinehalfoftheingredients;cove

ran

dprocess

untilb

lended

.Pourinto

chilledglass-

es.R

epea

twithremainingingredients.Serve

im-

med

iately.Yield:6

servings.

NUTR

ITIONFA

CTS:1

cupeq

uals148ca

lories,1

gfat(trace

satu-

ratedfat),3

mgch

olesterol,34

mgso

dium,34gca

rbohyd

rate,

3gfiber,4

gprotein.

2cu

pscranberry

juice

4cu

psfroze

nunsw

eetened

strawberries

2cu

psfroze

nunsw

eetened

rasp

berries

2ca

rtons(6ouncesea

ch)

blackberry

yogurt

Very

Berry-licious

Smoothies

..

Linea9-in.pie

plate

withpastry;trim

andflute

edges.Set

aside.In

asm

allskillet,sau

tegreen

onionsin

butter

untilten

der.

Inalargebowl,whisktheeg

gs,crea

man

djuice.

Stirin

thebac

on,salt,pep

per

andgreen

onions.

Pourinto

pastry;sp

rinklewithch

eese.

Bak

eat

350°

for40-45minutesoruntila

knifein-

serted

nea

rthecenterco

mes

outclea

n.Let

stan

dfor10

minutesbefore

cutting.Yield:6

servings.

1sh

eetrefrigeratedpie

pastry

1/4

cupsliced

green

onions

1tablesp

oonbutter

6eg

gs

1-1/2

cupshea

vywhipping

crea

m

1/4

cupunsw

eetened

apple

juice

1poundsliced

baco

n,

cooke

dandcrumbled

1/8

teasp

oonsalt

1/8

teasp

oonpep

per

2cu

ps(8ounces)sh

redded

Swissch

eese

Bacon

Quiche

.

.


mbutter

and1cu

psu

g-

aruntillightan

dfluffy.Addeg

gs,oneat

atime,

bea

tingwella

fter

each

addition.Stirin

milkan

dva

nilla.Combinetheflour,bak

ingpowder

andsalt;

addto

crea

med

mixture

just

untilm

oistened

.Fold

inblueb

erries.

Fillpap

er-lined

muffin

cupsthree-fourthsfull.

Combinenutm

egan

dremainingsu

gar;sprinkle

ove

rthetop.

Bak

eat

375°


tooth-

pickco

mes

outclea

n.Coolfor5minutesbefore

re-

movingfrom

pan

toawirerack.Serve

warm.Yield:

1dozen.

EDITOR’SNOTE

:Ifusingfrozenblueb

erries,donotthaw

before

addingto

batter.

1/2

cupbutter,soften

ed

1cu

pplus1tablesp

oon

sugar,divided

2eg

gs

1/2

cupmilk

1teasp

oonva

nilla

extract

2cu

psall-purpose

flour

2teasp

oonsbakingpowder

1/4

teasp

oonsalt

2cu

psfreshorfroze

nunsw

eetened

blueb

erries

1/4

teasp

oongroundnutm

eg

Nutmeg

Blueberry

Muffins

.

.

Inalargeservingbowl,co

mbinethefirstseve

nin-

gredients;gen

tlyfold

inyo

gurt.Chillu

ntilserving.

Yield:6

servings.

NUTR

ITIONFA

CTS:3/4

cupeq

uals227ca

lories,7

gfat(3gsatu-

ratedfat),3

mgch

olesterol,44

mgso

dium,41gca

rbohyd

rate,

4gfiber,4

gprotein.

2cu

pscu

bed

fresh

pinea

pple

2largenave

loranges,

pee

ledandsectioned

1-1/2

cupsgreen

grapes

1cu

pminiature

marshmallows

1largebanana,sliced

1/2

cupflake

dco

conut

1/4

cupch

opped

alm

onds

1ca

rton(6ounces)va

nilla

yogurtAmbrosiaFruitS

alad

.

.

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{



Veggie

Potato

Salad

= PREP:20

min.

COOK:35

min.+

standing

...............................

JamesKorzeno

wski

Dea

rborn,M

ichigan

...............................

Growingupw

ithahugefamilyof

relatives,Iexperiencedlargegather-

ingsasthenorm.

Mom

always

broughther“famous”potatosal-

ad,andnowI’m

carryingonthe

tradition.Itjustwouldn’tbe

thesamewithoutit.

Cho

colate-

Hazelnu

tBrown

ieBites

= PREP:25

min.

BAKE:20

min.+

cooling

...............................

LauraMajchrzak

HuntVa

lley,Marylan

d...............................

Icreatedthisrecipebecausemy

sis-

ter-in-law

reallyenjoyshazelnuts

andisalwaysaskingm

etobake

withthem.A

plateoftheserich,

chocolatybitesmakesagreat

gift,too.

Stromboli

Sand

wiches

= PREP:30

min.|

BAKE:25

min.

...............................

★Darlis

Wilfer

WestBen

d,W

isco

nsin

...............................

LikesloppyjoeswithItalianseason-

ings,these

heartysandwichslicesfill

thebillatcardparties,potlucks,

reunionsandm

ore.I’vem

ade

them

dozensoftim

esandnever

tireofeatingorservingthem.

Refrigerator

Pickles

= PREP:25

min.+

chilling

...............................

LoyJones

Anniston,Alabam

a...............................

These

picklesaresomeofthebestI

haveevereaten.They’resogoodand

easytomakethatyou’llw

antto

keepthem

onhandallthetime.

Myin-law

ssendoverproduce

justsoI’llmakem

ore!


POTL

UCKPLE

ASERS(P.1

3)


Inasm

allb

owl,co

mbinethegroundhazelnuts,

flour,bak

ingpowder

andsalt.Inalargemi-

crowav

e-safe

bowl,melt1cu

pch

oco

late

chipsan

dbutter;stiruntilsmooth.Stirin

theeg

gs,brown

sugar

andva

nilla.Stirinto

dry

ingredients.Fold

inremainingch

ips.

Fillpap

er-lined

minim

uffin

cupsthree-fourths

full.B

akeat

350°


tooth-

pickco

mes

outclea

n.Coolcompletely.Spread

with

hazelnutsp

read

;topea

chwithahazelnut.Yield:3

dozen.

NUTR

ITIONFA

CTS:1

browniebiteeq

uals134ca

lories,9

gfat

(3gsaturatedfat),18mgch

olesterol,45

mgso

dium,13gca

rbo-

hyd

rate,1

gfiber,2

gprotein.D

IABET

ICEX

CHANGES

:1-1/2

fat,

1starch

.

1-1/4

cupsgroundhaze

lnuts,

toasted

1/2

cupall-purpose

flour

1teasp

oonbakingpowder

1/8

teasp

oonsalt

1package(11-1/2ounces)

milkch

oco

late

chips,

divided

5tablesp

oonsbutter,cubed

2eg

gs,bea

ten

1/3

cuppacked

brownsu

gar

1teasp

oonva

nilla

extract

TOPPIN

G:

3/4

cupch

oco

late

haze

lnut

spread

36whole

blanch

edhaze

lnuts,toasted

Cho

colate-H

azelnu

tBrownieBites

.

.

Place

potatoes

inaDutchove

nan

dco

verwithwa-

ter.Bringto

aboil.R

educe

hea

t.Cove

ran

dco

okfor

30-35minutesoruntilten

der.Coolfor15-20min-

utesoruntile

asyto

han

dle.

Pee

landdicepotatoes

into

alargebowl.Addsal-

addressing;gen

tlytoss

toco

at.Let

stan

dfor30

minutes.Stirin

theeg

gs,green

onions,celery,

green

pep

per,cucu

mber

andpea

s.Combinethere-

mainingingredients.Addto

potato

mixture;gen

tly

toss

toco

at.Yield:14servings.

6largepotatoes

(about3

pounds)

1cu

pItaliansaladdressing

8hard-cooke

deg

gs,sliced

1bunch

green

onions,

thinly

sliced

3celery

ribs,ch

opped

1med

ium

green

pep

per,

chopped

2/3

cupch

opped

seed

edpee

ledcu

cumber

1cu

pfroze

npea

s,thawed

1cu

pmayo

nnaise

2/3

cupso

urcrea

m

2teasp

oonsprepared

mustard

1teasp

oonsalt

1/8

to1/4teasp

oonpep

per

VeggiePo

tato

Salad

.

.

Place

thecu

cumbers,sq

uashan

donionsin

alarge

bowl;setaside.In

asm

allsau

cepan

,combinethe

remainingingredients;bringto

aboil.Cookan

dstirjust

untilthesu

gar

isdisso

lved

.Pourove

rcu

-cu

mber

mixture;cool.

Cove

rtightlyan

drefrigeratefor24-48hours.

Servewithaslotted

spoon.Yield:6

cups.

NUTR

ITIONFA

CTS:1/4

cupeq

uals43

calories,trace

fat(trace

saturatedfat),0

cholesterol,50

mgso

dium,11gca

rbohyd

rate,

1gfiber,trace

protein.D

IABET

ICEX

CHANGE:1/2starch

.

3cu

pssliced

pee

led

cucu

mbers

3cu

pssliced

pee

ledye

llow

summer

squash

2cu

psch

opped

swee

tonions

1-1/2

cupswhitevineg

ar

1cu

psu

gar

1/2

teasp

oonsalt

1/2

teasp

ooncelery

seed

1/2

teasp

oonmustard

seed

RefrigeratorPickles

.

.

InaDutchove

n,cookbee

fan

donionove

rmed

ium

hea

tuntilm

eatisnolonger

pink;drain.Stirin

the

ketchup,tomatosauce,Parmesan

chee

se,1/2

tea-

spoongarlicpowder,oregan

o,fen

nel

seed

andItal-

ianseasoning.B

ringto

aboil.R

educe

hea

t;simmer,

unco

vered,for15

minutesoruntilthicke

ned

,stir-

ringoccasionally.

Mea

nwhile,in

asm

allb

owl,co

mbinebutter

and

remaininggarlicpowder;spread

ove

rtophalve

sof

bread

.Sprinkle1/2cu

pmozzarella

chee

seove

rea

chbottom

bread

half.Sp

oonmea

tmixture

ove

rtop;sprinklewithremainingmozzarella

chee

se.

Rep

lace

bread

tops;wrapea

chsandwichloaf

infoil.B

akeat

350°

for25-30minutesoruntilchee

seismelted.Yield:2

sandwichloav

es(8servings

each

).

2poundsgroundbee

f

1/4

cupfinelych

opped

onion

1cu

pke

tchup

1cu

ptomato

sauce

1/4

cupgratedParm

esan

chee

se

2teasp

oonsgarlicpowder,

divided

1teasp

oondried

oregano

1/2

teasp

oonfennel

seed

1/2

teasp

oonItalian

seaso

ning

1/2

cupbutter,soften

ed

2loave

s(1poundea

ch)

Italianbread,h

alved

lengthwise

2cu

ps(8ounces)sh

redded

part-skim

mozzarella

chee

seStromboliSand

wiches

.

.

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{



Hearty

Spaghetti

Sauce

= PREP:40

min.

COOK:2-1/2ho

urs

...............................

MargaretM

alinow

ski

Quee

nCreek

,Arizo

na

...............................

Thishearty,old-fashionedspaghetti

saucewillsatisfyeventhelargest

appetite.Itmaylooklike

alotof

work,butitgoestogetherfast

andsmellssogoodasit

cooks.

Sun-Dried

Tomato

Spread

= PREP:15

min.|

BAKE:20

min.

...............................

ValerieElkinton

Gardner,K

ansas

...............................

Idevelopedthiscreamy,bubbly

spreadfora

contestatwork.Cream

cheeseandm

ayonnaisegivethis

appetizer,bakedtoa

golden

brown,am

ildflavor.

Balsamic

Vinegar

Dressing

= PREP/TOTALTIM

E:2

5min.

...............................

EdgarWright

Silver

Spring,Marylan

d...............................

Avarietyofsavoryseasoningsgives

thisdressinga

tangykick.It’sthe

perfectcomplem

enttoa

bedof

freshgreens.

PeanutButter

Cookies

= PREP:30

min.

BAKE:10min./batch

...............................

JackieHolland

Gillette,W

yoming

...............................

Adashofgingerandcinnamoncre-

atesafuntwistonaclassicfavorite.

Therecipe,which

makesahuge

batch

ofsoft,moistcookies,can

behalvedtofitinam

ixingbowl.


COOKIN

GFORACROWD


Inalargemixingbowl,co

mbinethecrea

mch

eese,

may

onnaise,onionan

dgarlicuntilb

lended

.Stirin

tomatoes

andredpep

pers.Stirin

mozzarella,Ital-

ianch

eese

blendan

d3/4cu

pParmesan

chee

se.

Tran

sfer

toagreased

13-in

.x9-in.x

2-in.bak

ing

dish.SprinklewiththeremainingParmesan

chee

se.B

ake,unco

vered,at350°

for18-22minutes

oruntile

dges

arebubblyan

dlightlybrowned

.Se

rvewithcrac

kers.Yield:28servings(1/4

cup

each

).

2packages

(8ouncesea

ch)

crea

mch

eese,soften

ed

2cu

psmayo

nnaise

1/4

cupfinelych

opped

onion

4garlicclove

s,minced

1jar(7ounces)oil-packed

sun-dried

tomatoes,

drained

andch

opped

2/3

cupch

opped

roasted

swee

tredpep

pers

2cu

ps(8ounces)sh

redded

part-skim

mozzarella

chee

se

2cu

ps(8ounces)sh

redded

Italianch

eese

blend

1cu

psh

redded

Parm

esan

chee

se,d

ivided

Assorted

crackers

Sun-Dried

TomatoSp

read

..

Inalargeso

upke

ttle,cookbac

onove

rmed

ium

hea

tuntilcrisp

.Rem

ove

topap

ertowelsto

drain.Cook

bee

fove

rmed

ium

hea

tin

drippingsuntilm

eatisno

longer

pink;drain.R

emove

bee

fan

dke

epwarm.

Inthesameke

ttle,sau

tetheonions,pep

pers,mush

-roomsan

dgarlicin

oilfor5minutesoruntilo

nions

aretender.Stirin

flouruntilb

lended

.Stirin

thetoma-

toes,tomatopaste,w

ater,vineg

ar,sugar,W

orcester-

shiresauce

andseasonings.Crumble

bac

on;return

bac

onan

dbee

fto

pan

.Bringto

aboil.R

educe

hea

t;simmer,unco

vered,for2hours,stirringoccasionally.

Servewithsp

aghetti.Yield:38servings(1cu

pea

ch).

8baco

nstrips

8poundsgroundbee

f

4largeonions,ch

opped

2largegreen

pep

pers,diced

1poundsliced

fresh

mush

rooms

16garlicclove

s,minced

1/2

cupolive

oil

1/2

cupall-purpose

flour

6ca

ns(28ouncesea

ch)

diced

tomatoes

2ca

ns(12ouncesea

ch)

tomato

paste

2cu

pswater

1cu

pwhitewinevineg

ar

6tablesp

oonssu

gar

3tablesp

oons

Worcestershiresauce

HeartySp

aghettiS

auce

2tablesp

oonsdried

celery

flake

s

2tablesp

oonsdried

oregano

2tablesp

oonsdried

basil

4teasp

oonssalt

2teasp

oonscelery

salt

2teasp

oonsca

yennepep

per

Hotco

oke

dsp

aghetti

.

.


mthepea

nutbutter,

shorten

ingan

dbrownsu

gar

untillightan

dfluffy.

Bea

tin

theeg

gs,milkan

dva

nilla.Inalargebowl,

combinetheremainingingredients;graduallyad

dto

crea

med

mixture

andmixwell.

Rollinto

1-1/2-in.balls.Place

3in.apartonun-

greased

bak

ingsh

eets.Flatten

withafork,form

ing

acrisscross

pattern.B

akeat

350°

for10-15minutes

oruntillightlybrowned

.Rem

ove

towireracksto

cool.Yield:a

bout10

dozen.

EDITOR’SNOTE

:Thisrecipeca

nbehalve

dto

fitinto

amixing

bowl.

NUTR

ITIONFA

CTS:1

cookieeq

uals119ca

lories,8

gfat(2gsatu-

ratedfat),11mgch

olesterol,83

mgso

dium,8

gca

rbohyd

rate,

1gfiber,4

gprotein.D

IABET

ICEX

CHANGES

:1-1/2

fat,1/2starch

.

6cu

pscrea

mypea

nut

butter

1cu

psh

orten

ing

2cu

psplus2tablesp

oons

packed

brownsu

gar

6eg

gs

1/2

cupmilk

4teasp

oonsva

nilla

extract

2-1/4

cupsplus1-1/2teasp

oons

all-purpose

flour

1teasp

oonground

cinnamon

1teasp

oongroundginger

3/4

teasp

oonbakingso

da

1/2

teasp

oonsalt

1/2

teasp

oongroundclove

s

Peanut

ButterCookies

.

.

Inablender,combinehalfofthefirst10

ingredi-

ents;cove

ran

dprocess

untilb

lended

.Whilepro-

cessing,graduallyad

dhalfoftheoilin

astea

dy

stream

.Transfer

toa1-1/2-qt.co

ntainer.

Rep

eatwithremainingingredients.Cove

ran

dre-

frigerateuntilserving.Yield:36servings(2table-

spoonsea

ch).

1cu

pbalsamicvineg

ar

1cu

phoney

2tablesp

oonsmincedfresh

basil

3teasp

oonsonionpowder

2garlicclove

s,pee

led

1teasp

oonwhitepep

per

1teasp

oondried

oregano

1teasp

oondried

thym

e

1teasp

oondillw

eed

1teasp

oonprepared

mustard

3cu

psve

getable

oil

BalsamicVinegar

Dressing

.

.

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{



Star-

Span

gled

FruitT

art

= PREP:25

min.

BAKE:10min.+

cooling

...............................

★Renae

Mon

cur

Burley,Idah

o...............................

Thiscrispy,creamydessertisperfect

fora

FourthofJulycelebration!

Withpatrioticcolorsandalight,

fluffyfilling,thissumm

eryde-

lightwillbethetalkofyour

holidayget-together.

Cream

yVegetable

Bow

TieTo

ss= PREP/

TOTALTIM

E:30min.

...............................

Lorraine

Caland

Thunder

Bay,O

ntario

...............................

Youcanuseanykindofpastaforthis

creamytossthatburstswithcolorful

veggies.It’sbeenam

ainstayfor

about10yearsnow

andisperfect

forpotlucks.

Barbecued

BeefS

hort

Ribs

= PREP:25

min.|

COOK:5

hours

...............................

Erin

Glass

WhiteHall,Marylan

d...............................

These

tender,slow-cookedribswith

atangysauceareacinchtomake.

They’regreatforpicnicsandpar-

ties. Mom

’sStrawb

erry

Shortcake

= PREP:30

min.

BAKE:20

min.+

cooling

...............................

BarbMoh

rGreen

Bay,W

isco

nsin

...............................

Icombinedmy

mother’sandmoth-

er-in-law

’srecipestocome

upwiththeultimatesumm

ertreat.


BONUSCARDS


Cookpasta

acco

rdingto

pac

kagedirections.Mea

n-

while,in

alargeskillet,saute

vegetab

lesin

butter

for5minutes.Stirin

broth;cookfor3minutesor

untilveg

etab

lesarecrisp-ten

der.

Inasm

allb

owl,co

mbinetheso

urcrea

m,dip,

Parmesan

chee

se,parsley,basilan

dsalt;stirinto

skilletan

dhea

tthrough.D

rain

pasta;addto

the

skilletan

dtoss

toco

at.Yield:12servings.

12ouncesunco

oke

dbow

tie

pasta

2cu

pssliced

fresh

mush

rooms

2cu

pscu

tfreshasp

aragus

(about1/2pound)

2med

ium

swee

tonions,

finelych

opped

2med

ium

carrots,sliced

2med

ium

zucchini,halved

andsliced

1med

ium

swee

tye

llow

pep

per,julien

ned

1/3

cupbutter,cubed

2/3

cupch

icke

nbroth

1cu

p(8ounces)so

urcrea

m

1/2

cuppreparedranch

dip

1/2

cupgratedParm

esan

chee

seCream

yVegetableBow

TieTo

ss1/4

cupmincedfreshparsley

2tablesp

oonsmincedfreshbasil

1/2

teasp

oonsalt

..

Press

cookiedoughonto

anungreased

12-in

.pizza

pan

.Bak

eat

350°

for10-15minutesoruntilg

olden

brown.Coolo

nawirerack.

Inasm

allm

ixingbowl,bea

tthecrea

mch

eese,

sugar

andex

trac

tuntilsmooth.Spread

ove

rcrust.

Incenteroftart,arran

geberries

inthesh

apeofa

star;addaberry

border.R

efrigerateuntilserving.

Yield:16servings.

1tube(18ounces)

refrigeratedsu

garco

okie

dough,soften

ed

1package(8ounces)crea

mch

eese,soften

ed

1/4

cupsu

gar

1/2

teasp

oonalm

ondex

tract

1cu

pfreshblueb

erries

1cu

pfreshrasp

berries

1cu

phalved

fresh

strawberries

Star-SpangledFruitT

art

.

.In

asm

allb

owl,co

mbinethestrawberries,blueb

er-

ries

and2tablesp

oonssu

gar;set

aside.

Inalargebowl,co

mbinetheflour,1/4cu

psu

gar,

bak

ingso

daan

dsalt.Cutin

butter

untilm

ixture

resemblesco

arse

crumbs.Combinethemilkan

dso

urcrea

m;stirinto

thecrumbmixture

just

until

moistened

.Sp

read

batterinto

agreased

9-in.pie

plate

(bat-

terwillb

ethick).Sprinklewithremainingsu

gar.

Bak

eat

350°


toothpick

comes

outclea

n.Coolo

nawirerack

for10

min-

utes;cu

tinto

sixwed

ges.

Splitea

chwed

gein

halfhorizo

ntally.Se

rve

warm

withberry

mixture;garnishwithwhipped

crea

mifdesired

.Yield:6

servings.

2cu

pssliced

fresh

strawberries

1cu

pfreshblueb

erries

2tablesp

oonssu

gar

SHORTC

AKE:

1cu

pall-purpose

flour

1/4

cupplus1tablesp

oon

sugar,divided

1/2

teasp

oonbakingso

da

Dash

salt

1/4

cupco

ldbutter

1/3

cupmilk

1/4

cupso

urcrea

m

Whipped

crea

m,o

ptional

Mom

’sStrawberrySh

ortcake

.

.

Inalargeskillet,brownribsin

oilin

batch

es.Place

onionin

a5-qt.slowco

oke

r;ad

dribs.Cove

ran

dco

okonlowfor4-1/2to

5hours

oruntilthemea

tis

tender.

Inasm

allsau

cepan

,combinetheremainingin-

gredients.Cookan

dstirove

rmed

ium

hea

tfor4-6

minutesoruntilh

eatedthrough.R

emove

ribsfrom

slowco

oke

r.Sk

imfatfrom

cookingjuices.R

eturn

ribsto

slowco

oke

r;poursauce

ove

rribs.Cove

ran

dco

okonhighfor25-30minutesoruntilsau

ceis

thicke

ned

.Yield:8

servings.

4poundsbone-in

bee

fsh

ort

ribs,trim

med

2tablesp

oonsve

getable

oil

1largesw

eetonion,h

alved

andsliced

1bottle

(12ounces)ch

ili

sauce

3/4

cupplum

preserves

or

preserves

ofyo

urch

oice

2tablesp

oonsbrownsu

gar

2tablesp

oonsredwine

vineg

ar

2tablesp

oons

Worcestershiresauce

2tablesp

oonsDijon

mustard

1/4

teasp

oongroundclove

s

Barbecued

BeefSh

ortR

ibs

.

.

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{

TAST

EOFHOME

June&July20

08

{




CONTEST RULESBe sure to include the con-

test topic and your name,

address and phone number

on each recipe you submit.

It’s easy to enter at taste

ofhome.com. Click on “Sub-

mit a Recipe” to find a handy

formwith space for the con-

test title (“Breakfast and

Brunch”), ingredients, direc-

tions and comments. Be spe-

cificwithmeasurements and

sizes of cans, packages and

pans. Please include a few

words about the recipe and

yourself.

Or, type or print each

recipe on one side of an

8-1/2- x 11-inch sheet of pa-

per. Send entries to “Break-

fast and Brunch,” Diane

Werner, FoodDirector, 5400

S. 60th St., GreendaleWI

53129. Remember to include

your name, address and

phone number on each entry.

Entries become the prop-

erty of Reiman Publications.

Recipes that are not among

the winners may be pub-

lished in a future issue of

TOH, in a cookbook or on

ourWeb site (tasteof

home.com).

• Breakfastmeats, fruit salads, beverages andother brunch side dishes are welcome, too.

Don’t delay!The “Breakfast andBrunch” con-testwill close onAugust 15, 2008.Winnerswillbe featured in the April/May ’09 issue.

Last Chance for Quick BreadsDon’t miss an opportunity to win a greatprize in our “StandoutQuick Breads” con-

test. But you will have to hurry—itcloses June 15, 2008.

Send us your well-receivedrecipes for sweet loaves flavoredwith chocolate or cinnamon,heartywith oats, pepperedwithpoppy seeds or studded withnuts or fruit.Garden-fresh herb, rhubarb,

squash or banana breads also will beconsidered, along with savory quick

breads featuring cheese, sausage, onions andsuch. Nomuffins this time, please.Enter on our Web site or E-mail entries to

[email protected]. Pleasewrite “Stand-out Quick Breads” on the subject line and in-clude your name and street address.Or send to “Standout Quick Breads,” Diane

Werner, Food Director, 5400 S. 60th St.,Greendale WI 53129. See the contest rules atright for a general guide.

You could wina fabulous prize!The Grand Prize winner of each issue’s contest will receive $500 incash. And the second-place finisher will win dinner for four at therestaurant of thewinner’s choice (a $150 value). Ten runners-upwilleach receivea freecopyofourContestWinningAnnualRecipes2008cookbook. So enter today!

Goodmorning!Theemphasis ison good—mmmm good!—for our new national“Breakfast andBrunch” recipe contest.

Please enter your eye-opening favorites for achance to win one of our big prizes and haveyour recipe published inTaste of Home, theNo.1 cooking magazine in the world!We’re looking for delicious recipes you and

your family enjoy on busy school or workmornings, as well as those you serveguests for weekend entertaining.Wake up our judges’ taste buds

with…• Comforting classics, like

French toast served with aspecial syrup or sauce, gold-en pancakes and waffles,omelets, hearty skillets, home-made cereals and granolas

• Overnight delights, such as strata,egg and sausage casseroles, enchilada bakesand refreshing slushes

• On-the-go choices, like breakfast sandwich-es, muffinwiches, hearty granola bars andsatisfying smoothies

• Time- and money-saving mixes for cocoa,muffins, breads and pancakes

• Baked treats, including your best coffeecakes, muffins, doughnuts, biscuits, sweetrolls and pastries

Your breakfastor brunch recipe

could win$500!

353BlueRibbon

RECIPES

rise ’n’ shine

REC I P E C O N T E S T.. . . . . . . . . . .







four years ago, my husband, Mike,and I decided to move back to thefarm where he grew up. Having

raised two daughters in a two-storyhouse, we were excited about the oppor-tunity to build a home that was “retire-ment-ready.”We were only in our mid-40s at the

time, but we planned to be in this house

for many years to come. So we incorpo-rated things, such as a laundry on themain floor, to make it just as livable inour later years as it is now.I’m a Taste of Home field editor and,

for many years, I had been saving pic-tures of kitchens that have been featuredin the magazine. So I had definite ideasfor my new kitchen.

signs ofthe timesHer quaint kitchen may have an antique look,but it’s full of modern conveniences.


By Debbie JohnsonCen t e r t own , Mi s s ou r i

★

★

★

★

★

★

★

★

★

★

★

★

★

TOUR MY K I TCH EN. . . . . . . . . . . .



My plan was to create an up-to-datekitchen that looked like an old generalstore, incorporatingmy collection of an-tique advertising tins and signs. I’veworked for theMissouri Farm Bureau formore than 20 years, and I’m proud of myFarm Bureau collectibles. I’m also veryfond of an old Central Dairy sign that gotmy collection started. Our cheery diningarea is home to an old wood cookstovewe bought years ago and an icebox thatMike painstakingly refinished for me.

Red,White and BlueSince my favorite color is red, and givenmy pride in our country, it seemed natu-ral to add some Americana to the mix.So vintage tins and old glass milk bottlesshare space with a hand-carved UncleSam and red, white and blue kitchen-ware. My countertop appliances—all in

red—were gifts frommy family.A local cabinetmaker who shares my

love of oak helped me turn my folder ofpictures and ideas into reality. There’s alarge pantry, and two pull-out trash binsare neatly hidden behind a cabinet door.I always get comments on the V-shapedcorner drawers that make good use ofotherwise wasted space. They can ac-commodate even the biggest rolls of alu-minum foil and plastic wrap. The one byour built-in double ovens holds potholders and oven mitts.There’s little bending with the wall

ovens or when getting food out of ourside-by-side refrigerator/freezer. I alsowanted the dishwasher to be raised upoff the floor for easier loading and un-loading. I came up with the idea of hav-ing a drawer underneath the applianceto hold towels and aprons.

On a RollThe island is just the right size for mealswhen it’s onlyMike andme. Plus, it’s theperfect place to knead dough for the hun-dreds of rolls I make each year. I’mknown for my oatmeal rolls andmakethem for fund-raisers and other func-tions. I found unfinished chairs for the is-land on sale and spray-painted them red.The wheat-colored walls serve as a

backdrop for my colorful signs and tins.I chose a blue laminate countertop withflecks of red. Because of the raised dish-washer, the countertops are differentheights, which adds interest to theroom. Our contractor was skeptical atfirst, but now plans to recommend thedesign to others.We even have a handy desk area, com-

plete with mail slots, file drawers andoverhead cabinets for my cookbooksand Taste of Homemagazines.My new kitchen may be complete, but

I still enjoy searching for new col-lectibles. Cooking, though, is one of mygreatest pleasures and something I cando for my family and friends to let themknow howmuch they mean to me. Andcooking in this kitchen is a real treat!

Debbie Johnson (above) prefers an eat-inkitchen to a dining room. “We’re not din-ing room people,” she says. An old cook-stove displays collectibles (left).

AMERICANA KITCHEN. Visittasteofhome.com/plus to viewadditional photos and the floorplan of Debbie’s kitchen.

PHOTO

SBYSY

DNEYBRINK

★ ★ ★ ★ ★ ★ ★ ★ ★

★ ★ ★ ★ ★ ★ ★ ★ ★FoodforThought:Themostvaluableoftalentsisthatofneverusingtwo

wordswhenonew

illdo.—

ThomasJefferson



Sweet ’n’ Salty PopcornPREP: 10min. | BAKE: 25min. + cooling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hilary KerrHawks, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“This popcorn recipe is a family favorite onweekend movie nights, thanks to the classicsalty-sweet flavor!”

10 cups air-popped popcorn

1 tablespoon butter

5 tablespoons instant vanillapuddingmix

1/3 cup light corn syrup


Dash salt

Place popcorn in a large bowl. In a smallmicrowave-safe bowl, melt butter; whiskin the puddingmix, corn syrup, vanillaand salt until smooth. Microwave, uncov-ered, for 45 seconds or until bubbly. Pourover popcorn; toss to coat. Spread in agreased 15-in. x 10-in. x 1-in. baking pan.Bake at 250° for 25-30 minutes or until

crisp, stirring once. Remove popcorn frompan to waxed paper to cool. Break intoclusters. Store in airtight containers.Yield: 12 cups.

EDITOR’SNOTE: This recipe was tested in a 1,100-watt microwave.

NUTRITION FACTS: 1 cup equals 76 calories, 1 g fat(1 g saturated fat), 3 mg cholesterol, 70 mg sodium,16 g carbohydrate, 1 g fiber, 1 g protein. DIABETICEXCHANGE: 1 starch.


Reuben BraidsPREP: 15 min. | BAKE: 25min.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kellie MulleavyLambertville, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I came up with this recipe as a way to make asandwich feed a large group. The braid designalways impresses the guests at our parties.”

6 ounces cooked corned beef brisket,chopped (about 1 cup)

1-1/2 cups (6 ounces) shredded Swisscheese

3/4 cup sauerkraut, rinsed andwelldrained

1 small onion, chopped

3 tablespoons Thousand Islandsalad dressing

1 tablespoon Dijonmustard

1/2 teaspoon dill weed

2 packages (8 ounces each)refrigerated crescent rolls

1 egg white, beaten

1 tablespoon sesame seeds

In a large bowl, combine the first seveningredients. Unroll one tube of crescentdough onto an ungreased baking sheet;seal seams and perforations.Spread half of corned beef filling down

center of rectangle. On each long side, cut1-in.-wide strips to within 1 in. of filling.Starting at one end, fold alternatingstrips at an angle across filling; seal ends.Repeat with remaining crescent doughand filling. Brush beaten egg white overbraids; sprinkle with sesame seeds.Bake at 375° for 25-30minutes or until

crunch&munch

APPET I Z E R S & S NACK S. . . . . . . . . . . .

Whether you snack a lot or nibble a little,this fun assortment is sure to please!

Reuben Braids

Sweet ’n’ Salty Popcorn



golden brown. Cool onwire racks for 5min-utes before cutting into slices. Refrigerateleftovers. Yield: 2 loaves (8 servings each).

Spicy SausageWonton StarsPREP: 35min. | BAKE: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mary Anne FieldsGreeneville, Tennessee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“This recipe appeals to a variety of tastes.The stars can be served hot or at room tem-perature. They even make a fun main coursewith rice and a vegetable on the side.”

1 pound bulk spicy pork sausage

2 medium carrots, finely shredded

1 medium onion, finely chopped

1/2 cup finely chopped sweet redpepper

1/2 cup finely chopped green pepper

1 cup (4 ounces) finely shreddedpepper Jack cheese

1 cup (4 ounces) finely shreddedcheddar cheese

1/2 cup sour cream


1 teaspoon lemon-pepper seasoning

36 wontonwrappers

1 tablespoon butter, melted


Sliced cherry tomatoes, optional

In a large skillet, cook the sausage overmedium heat until no longer pink; drain.In a large bowl, combine the sausage, car-rots, onion, peppers, cheeses, sour cream,

garlic and lemon-pepper.Press wontonwrappers intominiature

muffin cups coated with cooking spray. Ina small bowl, combine butter and garlicpowder; brush over edges. Bake at 350°for 8-9 minutes or until lightly browned.Spoon sausagemixture into cups. Bake

5-7 minutes longer or until heatedthrough. Garnish with tomatoes if de-sired. Yield: 3 dozen.

NUTRITIONFACTS: 1 appetizer (calculated withoutgarnish) equals 86 calories, 5 g fat (3 g saturatedfat), 15 mg cholesterol, 154 mg sodium, 6 g carbohy-drate, trace fiber, 3 g protein. DIABETIC EXCHANGES:1 fat, 1/2 starch.

Stuffed PortobelloMushroomsPREP/TOTAL TIME: 25min.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mike BassAlvin, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

These hearty mushrooms create a perfectmarriage with creamy goat cheese. For asavory variation, substitute feta cheese orherbed cream cheese for the goat cheese.

6 medium portobello mushrooms

2 ounces goat cheese

6 tablespoons roasted sweet redpepper strips

Pepper to taste

1 tablespoon olive oil

Remove stems frommushrooms (discardor save for another use). Place mushroomcaps on a rack in a shallow roasting pan;fill each with a rounded teaspoonful of

goat cheese. Top each with 1 tablespoonred pepper strips. Sprinkle with pepper;drizzle with oil.Bake at 350° for 15-20 minutes or until

mushrooms are tender and cheese ismelted. Yield: 6 servings.

NUTRITIONFACTS: 1 stuffedmushroom equals 86calories, 5 g fat (2 g saturated fat), 7 mg cholesterol,110 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g pro-tein.DIABETIC EXCHANGES: 1 vegetable, 1 fat.

Curry Cheese SpreadPREP/TOTAL TIME: 20min.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paula EnglertLouisville, Kentucky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I made this creamy spread with my students,and it was a big success. It’s easy to prepare,and the flavor contrasts make it interesting.Toasty bread slices are the perfect complement.”

2 packages (8 ounces each) creamcheese, softened

1-1/2 teaspoons curry powder

1 jar (8 ounces) chutney


1/2 cup crumbled cooked bacon

Toasted bread or assorted crackers

In a small mixing bowl, beat cream cheeseand curry until smooth. Spread in an un-greased 9-in. pie plate. Topwith chutney;sprinkle with pecans and bacon. Servewith bread or crackers. Yield: 2-3/4 cups.

{ }Snacks to Share? Submit your bestsnack recipes to us at [email protected], or see p. 64 for guidelines.

Stuffed PortobelloMushrooms

Curry Cheese SpreadSpicy SausageWonton Stars





Turkey ’n’ SquashLasagnaPREP: 1 hour | BAKE: 50min. + standing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nancy BeallColorado Springs, Colorado. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“I came up with this recipe when spaghettisquash was on sale, and it was a hit with allmy friends. I used ground turkey because I'mtrying to cook healthier.”

1 medium spaghetti squash (2 to2-1/2 pounds)

1 pound lean ground turkey

1 large onion, chopped


1 tablespoon olive oil, divided

2 cans (28 ounces each) crushedtomatoes

1 can (6 ounces) tomato paste

1/3 cupminced fresh parsley

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, lightly beaten

1 carton (15 ounces) reduced-fatricotta cheese

3/4 cup plus 2 tablespoons gratedParmesan cheese, divided

2 medium zucchini, sliced

6 lasagna noodles, cooked anddrained

2 cups (8 ounces) shredded part-skimmozzarella cheese, divided

With a sharp knife, pierce spaghettisquash 10 times. Place on amicrowave-safe plate; microwave on high for 5-6 min-utes. Turn; cook 4-5 minutes longer or un-til fork-tender. Cover and let stand for 15minutes. Cut squash in half lengthwise;discard seeds. Scoop out squash, separat-ing strands with a fork; set aside.In a large saucepan, cook turkey, onion

and garlic in 1-1/2 teaspoons oil overmedium heat until meat is no longer pink;drain. Stir in tomatoes, tomato paste,parsley, sugar and seasonings. Bring to aboil. Reduce heat; cover and simmer for30 minutes.In a bowl, combine egg, ricotta and 3/4

cup Parmesan until blended. In a smallskillet, saute zucchini in remaining oil un-til crisp-tender.Spread 1-1/2 cups meat sauce into a 13-

in. x 9-in. x 2-in. baking dish coated withcooking spray. Top with three noodlesand half of the zucchini, spaghetti squashand ricotta mixture. Sprinkle with 1-1/2cups mozzarella and half of the remain-ing sauce. Top with remaining noodles,zucchini, spaghetti squash, ricotta mix-ture and sauce (dish will be full).Place dish on a baking sheet. Bake, un-

covered, at 350° for 45-55 minutes or untiledges are bubbly. Top with remainingmozzarella and Parmesan. Bake 5min-utes longer or until cheese is melted. Letstand for 10 minutes before cutting. Yield:12 servings.

EDITOR’SNOTE: This recipe was tested in a 1,100-watt microwave.

NUTRITION FACTS: 1 serving equals 311 calories, 12 gfat (5 g saturated fat), 72mg cholesterol, 548mgsodium, 31 g carbohydrate, 5 g fiber, 22 g protein.DIABETIC EXCHANGES: 2 starch, 2 leanmeat, 1 fat.

SummerVegetable SaladPREP: 15 min. + chilling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mari RoseberryDunning, Nebraska. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“We’re always looking for ways to use ourgarden produce in the summer, and thissalad is great because you can use whatevervegetables you have on hand. You’ll love thedill dressing.”

1 cup fresh cauliflowerets

1 cup fresh baby carrots

1 cup sliced red onion

freshflavorsYou can’t beat thetaste of seasonalfruits and veggies.

HE A LTH Y CHO I C E S. . . . . . . . . . . .

Turkey ’n’SquashLasagna


1 cup halved grape tomatoes

1 cup chopped zucchini

3 tablespoons cider vinegar


1 teaspoon dill weed

1/2 teaspoon salt

1/2 teaspoon groundmustard

1/4 to 1/2 teaspoon garlic powder

1/4 teaspoon pepper

In a large bowl, combine the cauliflower,carrots, onion, tomatoes and zucchini. Ina jar with a tight-fitting lid, combine theremaining ingredients; shake well. Pourover vegetables and toss to coat.Cover and refrigerate for at least 2

hours, stirring occasionally. Serve with aslotted spoon. Yield: 6 servings.

NUTRITIONFACTS: 2/3 cup equals 75 calories, 5 g fat(1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 gcarbohydrate, 2 g fiber, 1 g protein.DIABETIC EX-CHANGES: 1 vegetable, 1 fat.

Shrimp Pasta SaladPREP: 30min. + chilling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★Traci WynneFalls Church, Virginia

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .“This salad combines two of my favorites: pastaand shrimp. It’s a perfect side for grilled steak butgoes just as well with hamburgers and hot dogs.I’ve made this many times.”

4 cups uncooked small pasta shells

1 pound frozen cooked small shrimp

1-1/2 cups frozen peas, thawed

1/2 cup thinly sliced green onions

1/4 cupminced fresh parsley

1/3 cup reduced-fat mayonnaise

1/3 cup reduced-fat plain yogurt



1 tablespoonminced fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

Cook pasta according to package direc-tions; drain and rinse in cold water.In a large bowl, combine the shrimp,

peas, green onions and parsley. Stir in thepasta. In a small bowl, combine the re-maining ingredients. Pour over pasta mix-ture and toss to coat. Cover and refriger-ate for at least 1 hour. Yield: 6 servings.

NUTRITIONFACTS: 1-1/2 cups equals 391 calories, 7 gfat (1 g saturated fat), 153mg cholesterol, 430mgsodium, 55 g carbohydrate, 4 g fiber, 27 g protein.

English TriflePREP: 45min. + chilling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Aldah Bothmann PowellSan Antonio, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

You’ll impress guests with this lovely dessertlayered with angel food cake, fruit, sugar-free pudding and fat-free whipped topping.It’s so creamy and refreshing, no one willknow it’s “light.”

1 package (.3 ounce) sugar-freestrawberry gelatin

1 cup boiling water

1 cup cold water

1 prepared angel food cake(8 ounces), cut into cubes

1 cupmashed strawberries

1 teaspoon sugar

1 can (8 ounces) unsweetenedpineapple chunks

1 cup sliced firm bananas

2 cups sliced fresh strawberries

2 cups cold fat-free milk

1 package (1 ounce) sugar-freeinstant vanilla puddingmix

1 carton (8 ounces) frozen fat-freewhipped topping, thawed

1/4 cup slivered almonds, toasted

1 fresh strawberry

In a small bowl, dissolve gelatin in boilingwater. Stir in cold water. Pour half of gela-tin mixture into a small bowl; cover andrefrigerate for 1 hour or until slightlythickened. Let remaining gelatin stand atroom temperature.Place half of cake cubes in a 3-qt. trifle

bowl. In a small bowl, combinemashedstrawberries and sugar; spoon half overthe cake.Drain pineapple, reserving 1/4 cup

juice. Cut pineapple chunks in half;arrange half over mashed strawberries.Toss banana slices with reserved pineap-ple juice; arrange half of slices overpineapple. Top with 1 cup sliced strawber-ries. Spoon refrigerated gelatin over fruit.Refrigerate trifle and remaining gelatinmixture for 20 minutes.In a small bowl, whisk milk and pud-

dingmix for 2 minutes. Let stand for 2minutes or until soft-set. Spread half ofpudding over trifle. Repeat all layers. Topwith whipped topping. Cover and refrig-erate. Just before serving, sprinkle withalmonds; garnish with the strawberry.Yield: 12 servings.

NUTRITIONFACTS: 1 cup equals 155 calories, 2 g fat(trace saturated fat), 1 mg cholesterol, 274 mg sodi-um, 32 g carbohydrate, 2 g fiber, 4 g protein.DIABET-IC EXCHANGES: 1-1/2 starch, 1/2 fruit.

{ }NewandGood for you! CheckoutTaste of Home Healthy Cooking magazineat tasteofhome.com/healthycooking.

Shrimp Pasta SaladSummerVegetable Salad English Trifle

FoodforThought:IftherefrigeratorandTV

weren’tsofarapart,somepeoplew

ouldn’tgetanyexerciseatall.

http://tasteofhome.com/healthycooking


butter. Stir in lemon juice, salt, peel, pep-per and nutmeg. Drain potatoes andplace in a serving bowl. Pour butter mix-ture over potatoes; toss gently to coat.Sprinkle with parsley. Yield: 4 servings.

Citrus Asparagus SaladPREP/TOTAL TIME: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Marlene MohrCincinnati, Ohio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Looking for a super-easy way to jazz up freshasparagus? This six-ingredient salad goestogether in minutes and gives the delightfulveggie a zippy citrus tang.

2 cups water

1 pound fresh asparagus, trimmedand cut into 2-inch pieces

1 tablespoon orange juice

1 tablespoon olive oil

2 teaspoons grated orange peel

1/4 teaspoon lemon-pepper seasoning

In a large skillet, bring water to a boil.Add asparagus; cover and cook for 2-3minutes. Drain and immediately place as-paragus in ice water. Drain; pat dry andput in a bowl.Ina small bowl,whisk theorange juice, oil,

orangepeel and lemon-pepper. Pouroveras-paragus; toss tocoat.Yield:4 servings.

NUTRITIONFACTS: 2/3 cup equals 46 calories, 4 g fat(1 g saturated fat), 0 cholesterol, 35 mg sodium, 3 gcarbohydrate, 1 g fiber, 1 g protein.DIABETIC EX-CHANGES: 1 vegetable, 1 fat.

Sail into supper with this quick-to-fix seafood menu.

ME A L I N M I NU T E S. . . . . . . . . . . .

tuna expressNUTRITIONFACTS: 1 tuna steak with 1 tablespoonsauce equals 210 calories, 2 g fat (trace saturatedfat), 77 mg cholesterol, 505 mg sodium, 6 g carbohy-drate, trace fiber, 40 g protein.DIABETIC EX-CHANGES: 5 very leanmeat, 1/2 starch.

Lemon-ButterNew PotatoesPREP: 5 min. | COOK: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

★ Sandra McKenzieBraham, Minnesota

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

“With an abundance of potatoes in ourgarden each summer, I often make this easyrecipe. We love the combination of parsleyand spices, and the lemony butter sauce.”

12 small red potatoes

1/3 cup butter, cubed


1 teaspoon salt

1 teaspoon grated lemon peel

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg


Peel a strip from around each potato.Place potatoes in a large saucepan andcover with water. Bring to a boil. Reduceheat; cover and cook for 15-20 minutes orjust until tender.Meanwhile, in a small saucepan, melt

Balsamic-GlazedTuna SteaksPREP/TOTAL TIME: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Laura McDowellLake Villa, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Simple to fix but full of flavor, these steakshave a slight sweetness from the tasty bal-samic glaze. They’re perfect for hectic days.

4 tuna steaks (3/4 inch thick and 6ounces each)

1-1/4 teaspoons pepper

1/4 teaspoon salt

4 teaspoons dark brown sugar

1/2 teaspoon cornstarch

1/4 cup chicken broth

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

Sprinkle tuna with pepper and salt. Placetuna on a broiler pan coated with cookingspray. Broil 3-4 in. from the heat for 3-4minutes on each side or until a meat ther-mometer reaches 145° and fish begins toflake easily with a fork.Meanwhile, in a small saucepan, com-

bine the remaining ingredients untilsmooth. Bring to a boil; cook and stir for 1minute or until thickened. Serve with fish.Yield: 4 servings.



Serve Up Easy, Homemade Breakfasts

Mornings are brighter with the 232 delicious dishes inour Best of Country Breakfast & Brunch cookbook.Hardcover, 112 pages, dozens of full-color photos.8-3/8" x 11-1/8".

36515 Breakfast & Brunch…$12.99 $9.99

.com

Findmore great cookbooks and kitchen tools at:

www.ShopTasteofHome.com

or call 1-800/880-3012 Mention suite 1044P

To mail your order, specify the item code and name of theproduct. Be sure to add shipping andprocessing charges (add5% state sales tax for orders shipped to anywhere withinWisconsin). For orders outside the United States, please dou-

ble the shipping and processingcharges. (Orders from outsidethe U.S. are accepted by creditcard or postal money order inU.S. funds only.) Offer goodthroughOctober 2008.Mail yourorder to: Shop Taste of Home,Suite 1044P, PO Box 26820,Lehigh Valley PA 18002-6820.

SHIPPING AND PROCESSINGIf Your Order Is:

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

SPECIALPRICE

Bake Perfect Oven Pancakes and More

Treat your family to sweet oven pancakes, perfect omelets, fluffycrepes and more with our Dutch Pan. Use it on your stovetop,too! The easy-clean nonstick interior surface makes it perfectfor stir-fries. Features durable riveted handles. 11-1/2"D.

37271 Dutch Pan…$12.99

Perfect Omelets and Eggs Every Time

Pour egg batter and your favorite fillings into ournonstick omelet pan, close the lid and flip. In justa few minutes on the stovetop, this pan will cookup a light, fluffy omelet. If you prefer your eggspoached, simply insert the three-egg poachingpan. 9-1/2"D. Dishwasher safe.

37808 Omelet/Egg Poacher Pan…$12.99

BreakfastIs in the Pan!



Grill Recipes in the OvenI’d like to convert a few of my favoritegrilling recipes to the oven. How do Ifigure out what oven temperature andcooking time to use?Also, I have recipes that call for self-

rising cornmeal, but I cannot locate it.Do you have a formula for makingself-rising cornmeal?

—Anne ArcherWestHills, California

Most grilling recipes can easily beadapted for indoor use. If the recipecalls for direct heat, you can use youroven’s broiler instead. To replicate di-rect grilling over medium-hot coals,broil food about 4 inches from the heatsource. To mimic medium heat, broil

food 6 inches from the heat, and formedium-low heat, place food 8 inchesfrom the heat. Recipes that call for in-direct heat can be prepared in the oven,too. For medium-hot heat, use a 400ºoven; for medium heat, 350º. Generally,use the same timing as the recipe indi-cates, but also follow the double-done-ness test the recipe calls for, such as“until meat is no longer pink.”

Self-rising cornmeal can easily bemade by following this simple formula:For each cup of self-rising cornmeal,use 3/4 cup plus 3 tablespoons corn-meal, 1 tablespoon baking powder and1/2 teaspoon salt.

Milk-Free RecipesI’m allergic to milk products. Do youhave a line of recipes that are milk-free?

—Tammy LindsayLewisburg,West Virginia

Taste of Home does not have a specificset of recipes that are lactose-free.

Simple entertaining ideas & recipes

Two hours of no-nonsense cooking at its best

Get Cooking Two Fun Ways!

Coming toatownnear you this

spring& fall!For schedule, visit

tasteofhomeschools.com

Great cooking demos with top culinary specialists• Seasonal recipes, inspiring

meal ideas and creative cooking tips

•Hundreds of people like you who love to cook

• Free gift bag with product samples, coupons and complimentary magazine

A SK OUR TE ST K I TCHEN STA F F. . . . . . . . . . . .

However, the June/July issue of Taste ofHome Healthy Cooking has a specialfeature on lactose-free cooking andrecipes. And Taste of Home Cooking for2 often features a lactose-free recipe onits Special Diet cards. The Summer is-sue offers a lactose-free smoothie.

Substitute for LardI have some recipes that call for lard,but I am not sure what I can substitutein baked goods. Can I use butter?

—Pat BremsonKansas City,Missouri

Lard, which is rendered and clarifiedpork fat, produces exceptionally tender,flaky baked goods. Butter can be sub-stituted, but your baked goods may beless tender and flaky. For every 4 table-spoons of lard called for in the recipe,use 5 tablespoons of butter.Or use shortening as a substitute:

One cup of lard equals 3/4 cup plus 2tablespoons of shortening.

http://tasteofhomeschools.com

I’ve been a subscriber of Taste ofHome since its inception, in 1993.In fact, I loved it so much that I

saved the first issue. So I was thrilled toget tickets to one of the CookingSchools. Sitting in the audience, Iwatched the instructors cook up astorm for the excited crowd andthought, This is what I want to do!When I actually got the opportunity

to work for Taste of Home CookingSchool, I knew it was a blessing. For thepast 2 years, I’ve been the territorymanager/culinary specialist for Texas,Arkansas, Arizona, New Mexico andOklahoma. I log more than 40,000

miles a year on the road, and I love it!It’s everything I thought it wouldbe…and more. This really is my dreamjob.I’ve loved to cook since I took a home

economics class in eighth grade andearned my bachelor’s degree at Oklaho-ma State University in home economicseducation and community services. Myparents were very supportive, and Ilearned a lot of my skills from my dad. Itaught home economics at publicschools and a technical college beforejoining the Cooking School staff.While on the road, I love meeting fel-

low Taste of Home fans. Probably thebest part of traveling is seeing howTaste of Home touches people’slives…and I’m involved in it!Even though I cook onstage for a liv-

ing, I still enjoy cooking and bakingwhen I’m home, in Owasso, Oklahoma.My husband, Lyndell, is a CPA, and wehave three teenage boys—James, Jackand John. My sons don’t care if I’vebeen up until midnight finishing ashow; when I get home, it’s “What is

there to eat, Mom?”I still rely on Taste of

Home recipes when itcomes to feeding myfamily. One of my fa-vorite dishes to makein the summer isLemon GrilledSalmon (right)from LisaKivirist ofBrowntown,Wisconsin.

COOK ING SCHOOL PROF I L E. . . . . . . . . . . .

early fan turns proMeet Cooking School Team Member: Jamie Dunn

LemonGrilled SalmonPREP: 10min. +marinatingBAKE: 15min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lisa KiviristBrowntown, Wisconsin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 teaspoons snipped fresh dill or3/4 teaspoon dill weed

1/2 teaspoon lemon-pepperseasoning

1/2 teaspoon salt, optional


1 salmon fillet (1-1/2 pounds)


3 tablespoons chicken broth

3 tablespoons vegetable oil

3 tablespoons soy sauce

3 tablespoons finely choppedgreen onions

1 small lemon, thinly sliced

2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if de-sired and garlic powder over salmon.Place in a large resealable plastic bag.Add the brown sugar, broth, oil, soysauce and green onions.Cover and refrigerate for 1 hour, turn-

ing once. Drain and discardmarinade.Place salmon skin side down on grillover medium heat; arrange the lemonand onion slices over the top. Coverand cook for 15-20 minutes or until thefish flakes easily with a fork. Yield: 6servings.

TASTE OF HOME / June & July 2008 63

Jamie Dunn (left) and eight other Taste of Home Cook-ing School culinary specialists will present entertain-ing and informative shows in more than 160 townsacross the U.S. this spring. Check the schedule at tasteofhomeschools.com.



S T I R R I NG C OMM E NT S.. . . . . . . . . . .

Busy Cookie CrewMy whole family got involved in mak-ing the Sour Cream Sugar Cookiesfrom the Feb/Mar Taste of Home. It wasa great way to spend our snowy day.Not only did the cookies look cute, theytasted good, too.

—Julie AndersonHolland,Michigan

Just Add LoveOn a recent vacation with myhusband, Jeff, and my 9-year-oldstepson, Jeffrey, we dined at a“fancier” restaurant. Jeff and Icommented on how much wewere enjoying our dinner andasked Jeffrey how his was. Hesaid it was really good, but notquite as good as the dinners Imake at home because “nothingbeats the ingredient of love.”I was so touched by his kind words

that I wanted to share them with yousince many of the recipes Jeffrey enjoyscome from Taste of Home. Thank youfor recipes that are perfect for the aver-

age home cook. All Ihave to do is add love!

—Kim EarleyBrunswick, Ohio

NoOrdinaryCake!

I love Taste of Home!Thank you for the“Berry Pretty”cake idea (Aug/Sept ’07). I want-ed our Grand-maWoods’(left) 82ndbirthday to be

WE’VE GOT MAIL. Findmorefriendly letters and photos fromreaders at tasteofhome.com/plus.

extra special, and when I saw this cake,I couldn’t resist. It was a great cake fora great grandma!

—Mary LoweFresno, California

World of FlavorsFor a recent AFS (American Field Ser-vice) potluck, I needed to bring an in-ternational dish. I was at a loss andthen saw the African Beef Curry inyour Feb/Mar issue. It was a hit! Every-one loved the spicy curry and had funadding all the toppings.The recipe isn’t one I normally make,

so this was the perfect opportunity totry something new. Thanks for not onlyfeaturing “regular” recipes but alsomore daring ones.

—Angela SimpsonMedford, Oregon

Volunteers Munch BiscuitsSeveral members and I spend Fridaymornings in our Methodist churchkitchen preparing and packaging foodfor Meals OnWheels. Since we arriveearly, we have a mid-morning coffeebreak.When it was my turn to bring the

snack, I turned to Taste of Home andfound Garden Biscuits (Oct/Nov ’06)from Kerry Dority. And yes, Kerry, I ateone warm from the oven! The biscuitswere such a hit that the group asked meto bring them again. They sure madecoffee time special.

—Jessie KealeyVilla Rica, Georgia

JESS

IEOLE

SON/CAKESP

Y.COM

CONTRIBUTORGUIDELINESWant to send in your favorite recipe orhandy tip, fun idea or photo to sharewith other readers? We’d love to hearfrom you. Here’s how to get involved:

1. It’s easy to send us recipes and othersubmissions! Simply use the conve-nient form on ourWeb site, tasteofhome.com. Or you can E-mail them [email protected]. If you havea particular department or feature inmind, please type it in the subject lineof your E-mail message.

2.When sending recipes, please be spe-cific with directions, measurementsand sizes of cans, packages and pans.Also, please share a fewwords aboutthe recipe and yourself. (For recipe con-test entries, please follow the direc-tions on page 53.)

3. After you submit materials, please bepatient. Due to the large volume, it cantake our small staff several months toreviewmaterials. Wemay hold yourmaterial without informing you, but wewill let you know if we publish some-thing you submitted. Materials thatwon’t fit in Taste of Homemay be con-sidered for ourWeb sites, cookbooks,promotions and other publications.

4. By submitting material for publica-tion, you grant ReimanMedia Group,Inc., its parent company, subsidiaries,affiliates, partners and licensees use ofthematerial, including your name,hometown and state.

We reserve the right to modify, re-produce and distribute thematerial inanymedium and in anymanner or ap-propriate place. We test recipes sub-mitted to us and reserve the right to al-ter them as needed. Wemay contactyou via phone, E-mail or mail regardingyour submission.

5. To send submissions via regular mail,please address them to: Taste of Home,5400 S. 60th St., GreendaleWI 53129. Ifyou have a particular department inmind, please print it on the front of theenvelope. You can send recipe cards orphotocopies of family cookbooks, andthey can be hand-printed or typed on asheet of paper…whatever is easiest foryou. If you would like mailedmaterialsreturned, please enclose a stamped,self-addressed envelope.

6. Sending photos? We accept 35mmcolor prints or high-resolution digitalphotos. Please submit digital images asjpegs at 300 dpi.





http://www.cakespy.com


MEET OURFIELD EDITORS

✪ ALABAMA:Mary Dixson, Decatur; Lisa Francis, Elba;MaryAlice Brackin, Florence; Peggy Key, Grant; CharlotteMcDaniel, Jacksonville; Lisa Allen, Joppa; Laura Tessier,Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph;Noble Yeager, Tuscaloosa

✪ ALASKA: Cindi Paulson, Anchorage;Waunita AnnRoggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free,Fairbanks;Marg Austin, North Pole

✪ ARIZONA: Sue Ross, Casa Grande; Lynne Beykirch, GreenValley; Diane Thompson, Nutrioso; Nicole Clayton, Prescott;Ann Perry, Sierra Vista; Edna Coburn, Tucson; LindaLambert, 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; JacquelineWilson, Gravette; Renee Gee,Hamburg; Donna Long, Searcy; Awynne Thurstenson, SiloamSprings; Judith Gordon, Texarkana; Glenda Adams, Vanndale

✪ CALIFORNIA: Peggy Louise Pruneau, Auberry; SusanEdwards, El Dorado; Lisa Bacon, Fontana; Keri ScofieldLawson, Fullerton; Tina Fox, Lake Arrowhead; Shirley Goeh-ring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos;Linda Svercauski, Murietta;Marina Castle, North Hollywood;H. Ross Njaa, Salinas; Ken Churches, San Andreas; SandraVanthoff, San Diego; Annette Traverso, San Rafael; TiffanyMitchell, Susanville;Mary Jane Cantrell, Turlock; Billie Moss,Walnut Creek

✪ COLORADO: Rally Van Ostrand, Aurora; Janet Lebar,Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton;Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby,Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal JoBruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras,Meeker; Judith Miller, Parker; Trina Benson, Stratton; NaomiGiddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman,Wray

✪ CONNECTICUT: Jill Fellows, Coventry; Ellen Baczek Amodeo,Derby; Chava Karlovich, Monroe; Dennis Vitale, New Preston;Sue Smith, Norwalk; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor

✪ DELAWARE: Beth Satterfield, Dover; Jan Walls, Dover; PeggyWest, Georgetown; Lisa Spiegel Westbrook, Georgetown;Dot Swain, Milford; Cynthia Bent, Newark; KimberleyPittman, Smyrna

✪ FLORIDA: Kelly Ward Hartman, Cape Coral;Marjorie Carey,Freeport; Julia Livingston, Frostproof; Lillian Julow,Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Mait-land; 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, WinterPark; Anna Minegar, Zolfo Springs

✪ GEORGIA: Ann Chan, Atlanta; Hannah Lamb, Austell; ColetteJaworski, Buford; Jacqueline Graves, Cumming; SusanAuten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater,Fayetteville; Henrietta Brumbaugh, Hiawassee;Merle Bates,LaGrange; Janis Garrett, Macon; Carolyn Griffin, Macon; PatMcLendon, Roswell; Laura Dierking, St. Marys; Tina Gay,Statham

✪ HAWAII: Sharon Aweau, Kapolei; Shirley Watanabe, Kula

✪ IDAHO:Mandy Saras, Boise; Donna Shipley, Boise; GlennaTooman, Boise; Betty Albee, Buhl; Renae Moncur, Burley;Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther,Franklin; Cindy Worth, Lapwai; John Nydegger, Lewiston;DonnaWall, Nampa; Raymonda Furness, Newdale; BrendaClark, Rexburg; Signa Hutchison, Weiser

✪ ILLINOIS:Marjorie Lampe, Campbell Hill; Jann Braun,Chatham; Stephanie Ward, Chicago; Rosella Bauer, CissnaPark; 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; KimMarie Van Rheenen,Mendota; Kimberly Kronenberg, Milledgeville; Donna Muss-er, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria;Florence Grawe, Quincy; Evelyn Kennell, Roanoke; DebbieFisher, Royalton; Donetta Brunner, Savanna; Amber Samp-son, Somonauk; Leona Kuhns, Sullivan; Patricia Rutherford,Winchester

✪ INDIANA: Fancheon Resler, Bluffton;Martha Fehl,

Brookville; Brandi Fentress, Chandler; Amy Church,Coatesville;Nancy Johnson, Connersville; Sonia Croucher,Decatur;Nancy Jo Leffler, Depauw; Shawn Robey, Evansville;Dolores Lueken, Ferdinand; Nancy King, Greenfield; EdnaHoffman, Hebron; Carolyn Gochenaur, Howe; Donna Lisby,Indianapolis; Pauline Miller, Indianapolis; Kathy Allen, Knox;Alma Dinsmore, Lebanon; Norene Wright, Manilla; HarrietStichter, Milford; Joan Truax, Pittsboro; Karen Owen, RisingSun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse;Maryellen Hays, Wolcottville; Ruth Burrus, Zionsville

✪ IOWA:Midge Scurlock, Creston; Karen Kreider, Cumming;Eunice Stoen, Decorah; Sharon Mensing, Greenfield; LindaMullen, Guernsey; Tammy Neubauer, Ida Grove; SalinaBontrager, Kalona; Shirley Hochstedler, Kalona; AudreyGroe, Lake Mills; Patricia Staudt, Marble Rock;MavisDiment, Marcus;Wendy Taylor, Mason City; Becky Ruff,Monona; Sherry Adams, Mt. Ayr; Jo Groth, Plainfield; SharonHoldiman, Waterloo; Dorothy Jennings, Waterloo;MarionKarlin, Waterloo; Jack Spratt, Webster City; Leona Luecking,West Burlington; Gayle Olson, Winfield

✪ KANSAS:Myra Innes, Auburn; Carole Schlender, Burrton;Karen Ann Bland, Gove;Margaret Shauers, Great Bend;Heather Campbell, Lawrence; Kathy Kittell, Lenexa;Jeanette Urbom, Louisburg; Peggy Paul, Olathe; PatHabiger, Spearville;Merrill Powers, Spearville;MelanieEddy, Syracuse; Angela Oelschlaeger, Tonganoxie; LinneaRein, Topeka

✪ KENTUCKY: Randal Wilson, Bellevue; Tammy Hensley,Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton;Sherry Hulsman, Louisville; Naomi Cross, Millwood; SallyGrisham, Murray; Christine Johnson, Ricetown; ConnieBryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely,Wilmore

✪ LOUISIANA: Sundra Hauck, Bogalusa; Rachel Garcia,DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel;Brenda Melancon, Gonzales; Pam Holloway, Marion;Kathleen Drott, Pineville; Betty Janway, Ruston; SandiPichon, Slidell; Codie Ray, Tallulah; Tonya Fitzgerald, WestMonroe

✪ MAINE: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; JanBuck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; CherylGreeley, Pittsfield; Pam Brooks, South Berwick; HeidiHarrington, Steuben; Brenda Deveau, Van Buren

✪ MARYLAND: Beverly Sprague, Baltimore;Margaret AdinaO’Bryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver,Hagerstown; Debbie Wilkerson, Lusby; Charles Keating,Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,Pasadena; Judith McGhan, Perry Hall; Barbara Davis,Salisbury; Betsy Hedeman, Timonium; Gail Buss, West-minster

✪ MASSACHUSETTS: Joanie Elbourn, Gardner; Arden Billings,Greenfield; Christine Omar, Harwich Port; CharlotteBaillargeon, Hinsdale;Mary West, Marstons Mills;MariaMulligan, 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; LynnMiracle, 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, GrandJunction; Barb Ruis, Grandville; Jackie Riley, Holland; AnneHeinonen, Howell; Linda Knoll, Jackson; DiAnn Mallehan,Kentwood;Marcy Cella, L’Anse; Virginia Ferris, Lyons;Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby;Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover;Marsha Ransom, South Haven; Dona Erhart, Stockbridge;Winifred Winch, Wetmore

✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka;Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; SandyMcKenzie, Braham; Judi Oudekerk, Buffalo;Mary KayMorris, Cokato; Ann Botten, Courtland;Marlene Muck-enhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher,Dumont; Renee Schwebach, Dumont; Deanna Richter,Elmore; Julianne Johnson, Grove City;Marcia Severson,Hallock; Katie Koziolek, Hartland;Mary Jo O’Brien, Hastings;Lucille Taylor, Luverne; Dotty Egge, Pelican Rapids; KariRosenow, Roseau; LaVonne Hegland, St. Michael; DianneBettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters,Willow River (Continued on page 66)

DOT SWAINMILFORD, DELAWARE

Family stats: Three sons; Dotwill soon be a first-time grand-ma. She teaches adult basiceducation and GED classes.

“My family and friends callme the ‘Cookie Queen.’ I’ve wonseveral blue ribbons at ourstate fair for my baked goods.One of my challenges has beento adapt my recipes for one ofmy sons, who has diabetes. Ieven use cooking to help makeacademic subjects relevant formy students.

“My mom taught me to keepstaples like flour, sugar andsoup on hand and a week’sworth of meats in the freezerso I could whip up a meal any-time. I’m not as organized asshe was, but I keep trying!”

field editorspotlight

ALAINA SHOWALTERCLOVER, SOUTH CAROLINA

Family stats:Husband Tim andthree stepchildren. Alaina wasin the Navy for 10 years and nowteaches seventh-grade science.

“I was raised in Texas buthave lived in Florida, Tennessee,Iceland and Puerto Rico. Whenwe moved to Clover, I felt I wasback to my country roots. ButTim and I love to travel, experi-encing new foods and cultures.

“I come from a long line offantastic cooks. My favoritethings to fix are grilled meats,seafood and garden vegetables.I’ve been told I make the bestfresh salsa. My mom and I talkevery Sunday, and the conversa-tion always involves cooking.”


✪ MISSISSIPPI: Anne Glidewell, Booneville;DeLoisDouglas, Charleston; Shirley Glaab, Hattiesburg; LindaFinn, Louisville; Rita Futral, Starkville

✪ MISSOURI: Barbara Lovercamp, Alma; LindaWilson,Anderson;Debbie Johnson, Centertown; SashaCummings, Hazelwood; Karren Chamberlain, LinnCreek; BerniceMorris, Marshfield; Sonja Blow, Nixa;Tammy Breen, O’Fallon;Marietta Slater, Thayer; JudyMarshall, Waverly

✪ MONTANA: Donna Mantha, Augusta; Dixie LeeHarmon, Bainville; Nancy Fettig, Billings; Gail Kuntz,Dillon; Doris Galleske, Fairview; Jan Roat, GrassRange; 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;DebWaggoner, Grand Island; Tami Kuehl, Loup City;Jenny Hughson, Mitchell; Judy Kamalieh, NebraskaCity; Judy Katskee, Omaha; Amy Sauser, Omaha;Verona Koehlmoos, Pilger; Susan O’Brien,Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk,Stromsburg; Betty Ruenholl, Syracuse

✪ NEVADA: Karen Sikora, Dayton; Jenece Howard, Elko;Rebecca Jones, Henderson; Barbara Murphy, InclineVillage; Nancy Beckerbauer, Las Vegas; SharonPeterson, Las Vegas

✪ NEWHAMPSHIRE:Nancy Gaver, Brookfield; KarenClough, Danville; Colleen Palmer, Epping; LindaHarrington, Hudson; Inge Schermerhorn, Kingston;Margaret Drye, Plainfield; Tracy Weber, Swanzey

✪ NEW JERSEY: Nancy Zimmerman, Cape May CourtHouse; Helga Schlape, Florham Park; Sally Treonze,Hillsborough; Roberta Strohmaier, Lebanon; KellyWilliams, Morganville; Stephanie Hanisak, PortMurray;Marie Forte, Raritan; Nancy Negvesky,Somerville

✪ NEWMEXICO: Catherine Hayes, Albuquerque;MollySeidel, Edgewood; Pamela Huntley, Grants; CarolMead, Los Alamos; Terri Kearns, Roswell; AlphaWilson, Roswell

✪ NEW YORK: Sandy Starks, Amherst;Marilee Merle,Attica; Judy Losecco, Buffalo; Nancy Breen, Can-astota;Margaret Gage, Cherry Valley;Michele VanDewerker, Cherry Valley; Rebecca Gage, Cobleskill;Janice Arnold, Gansevoort; Karen Buhr, Gasport;Helen Phillips, Horseheads; Cheryl Barney, Le Roy;Mary Malinowski, Lee Center; Frances Boise, Marion;Lucia Johnson, Massena; Linda-AnnWargo, NorthMassapequa; Estelle Keefer, Olean; Andrea Holcomb,Oxford; Darlene Markham, Rochester; KristineChayes, Smithtown; Penny Sands Fersko, StatenIsland; Susan Seymour, Valatie; Harmony Tardugno,Vernon Center; Kathy Anderson, Wallkill

✪ NORTH CAROLINA: Gerry Beveridge, Beaufort; CindyWinter-Hartley, Cary; Katie Sloan, Charlotte; DorisHeath, Franklin;Mary Lou Robison, Greensboro;Paula Chewning Walls, Greenville; Linda Thompson,High Point; Jane Needham, River Bend; Hilda Pardue,Ronda; Dorothy Baker, Southern Pines

✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Chris-tianson, Glenburn; Patricia Burris, Grand Forks; AnnMarie Moch, Kintyre;Marshelle Greenmyer-Bittner,Lisbon; Lisa Morman, Minot; Lois Flaten, Ray; CarlaHodenfield, Ray;Marilyn Hodenfield, Ray; SarahGoetz, Richardton; Lillian Domres, Towner; ElmedaJohnson, Williston; Trish Gehlhar, Ypsilanti

✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; DavidKlein, Berkey; Diane Turner, Brunswick; SherryMasters, Cincinnati; Kimberly Rice, Cincinnati; RuthStoops, Cincinnati; KimWallace, Dennison; FredaBecker, Garrettsville; Carole Finney, Harrisville; BettySpencer, Hopedale; Catherine Dawe, Kent; LindaMiller, Lowell; Debra Dohy, Massillon; Tammy Logan,McComb; Diane Shipley, Mentor; Ben and ArieCoblentz, Millersburg; Polly Coumos, Mogadore;Marilyn Bick, Norwalk; Julie Mosier, Perrysville;Shirley Heston, Pickerington; Eldora Willford, Plym-outh; Dolores Ann Thorp, Salineville; Robert Breno,Stongsville; Phyllis Jarman, Warren; Vikki Rebholz,West Chester; Pat Waymire, Yellow Springs

✪ OKLAHOMA: Denise Vineyard, Ardmore; Barbara

Shepherd, Edmond; Peggy Goodrich, Enid; FloBurtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; NancyJohnson, Laverne; Marcia Nelson, Ponca City;LaDonna Reed, Ponca City; Christine Eilerts, Tulsa

✪ OREGON: Susan Snyder, Condon; Lynda Byrd, Dallas;Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville;Deb Darr, Falls City; Naomi Pollard, Gladstone;Mickey Turner, Grants Pass; Stephanie Wilson, Helix;Leann Meeds, Klamath Falls; Cathee Bethel,Lebanon; Sandra Geissel, Milton-Freewater; CarolynAllison, Pleasant Hill; Lynn Hartigan, Portland;MaryAnne Thygesen, Portland; Krista Frank, Rhododen-dron; Laura Nickles, Rosebury; Darlene Brenden,Salem; Carol Baker, Summerville;Marie Hattrup, TheDalles; Dala Johnson, Tualatin; Grace Dickey,Vernonia; Earlene Ertelt, Woodburn;Marilyn Paradis,Woodburn

✪ PENNSYLVANIA: Sharon Allen, Allentown; BarbaraMcCalley, Allison Park; Betty Claycomb, Alverton;MillieRogers, Annville; Janice Burkholder, Chambersburg;Beth Ask, Cogan Station; Clarann Gafrarar, Columbia;Helen Hassler, Denver; Patty Kile, Elizabethtown; RitaReifenstein, Evans City; Pat Rimmel, Ford City; LenaEsh, Gordonville; Charlotte Goldberg, Honey Grove;Tina Repak, Johnstown; Laura Stoltzfus, Leola;DebMoyer, Liberty; BradleyMoritz, Limerick; PatriciaMele,Lower Burrell; June Sangrey, Manheim; Janet Thomas,McKees Rocks; Joyce Guth, Mohnton;Marlene Barker,Monroeville;MelodyMellinger, Myerstown;MaryLandis, New Cumberland; Elaine Anderson, NewGalilee; Kathy Peters, North Versailles; Ann Nace, Per-kasie; Joyce Daubert, Pine Grove;Debra Latta, PortMatilda; Catherine Cremers, Pottstown; Alta Rodgers,Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Rich-land; RomaineWetzel, Ronks;Darla Germaux, Saxton;LucindaWalker, Somerset;MichelleWise, SpringMills;Nancy Foust, Stoneboro;Dolores Skrout, Summerhill;Sandra Johnson, Tioga; Ray Hoene, Tunkhannock

✪ RHODE ISLAND: Julie Davis, Bristol; Yvette Carozza,Central Falls; Pat Medeiros, Tiverton; Barbara Lynch,West Warwick

✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; KellyAnn Gray, Beaufort; Alaina Showalter, Clover; BrendaLeonard, Columbia; Katherine Moss, Gaffney; LisaVarner, Greenville; Jeanie Jenkins, Greenwood; OllieJackson, Inman; Claudia Grier, Lancaster; LillianHeston, Leesville; Lynn Parnell, Lexington; LorettaCergol, Myrtle Beach; Elizabeth Hunter, Prosperity;Melanie Thurston, Williamston

✪ SOUTH DAKOTA: Joan Antonen, Arlington; NanCeeMaynard, Box Elder; Pam Hofer, Carpenter; Nina Vil-hauer, Mina;Maxine Smith, Owanka; Annette Hill,Pierre; Lisa Thomsen, Rapid City; Glenda Goldade,Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall;Roxy Wilfahrt, Watertown

✪ TENNESSEE: Sue Ashford, Blountville; Vivian Walker,Crossville;Margaret McNeil, Germantown; KathyKnight, Greeneville; Suzanne Whitaker, Knoxville;Kathleen Fuller, Murfreesboro; Sharon Manus,Smyrna; Andrea Bolden, Unionville

✪ TEXAS: Christine Groves, Archer City; SarahWoodruff, Austin; Tonya Jones, Brenham; SueBroyles, Cherokee; Denise Baumert, Dalhart; LuannCarlson, El Paso; Jeanne Brady, Fort Worth; SusanGaroutte, Georgetown; Pat Stevens, Granbury; GayNell Nicholas, Henderson; Rebecca Liao, Keller; LindaRainey, Monahans; Ann Cousin, New Braunfels; JoanHallford, North Richland Hills;Mary Anne Mc-Whirter, Pearland; Penny Spearman, Pickton;Marilyn Katcsmorak, Pleasanton;Mary Lou Roberts,San Angelo; Jackie Fremming, San Antonio; BillieJeane Garner, Southlake

✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan;Lesli Dustin, Nibley; Arlene Butler, Ogden; LucileProctor, Panguitch; Donna Higbee, Riverton; JoLynnHill, Roosevelt; Barbara Birk, St. George; RebeccaBaird, Salt Lake City; Stacey Christensen, Salt LakeCity; Gaylene Anderson, Sandy; Debbie Mace, Sandy;Roni Goodell, Spanish Fork

✪ VERMONT: Patricia Le Blanc, East Hardwick; VirginiaBreitmeyer LaPierre, Greensboro Bend; HarrietDumas, Hartland; Joan Finley, Hartland; Patricia

Bixby, Morrisville; Susan Greenall, Windsor

✪ VIRGINIA:Margaret Wagner Allen, Abingdon;Dorothy Showalter, Broadway; Teresa Mears, Chin-coteague; Traci Wynne, Falls Church; Esther Shank,Harrisonburg; Carol Strong Battle, Heathsville;Rosemarie Forcum, Heathsville; Eugene Presley, Hon-aker; Angela Leinenbach, Mechanicsville; KyraPulliam, Stephens City; Carrie Long, Suffolk; VirginiaGentry, Sutherlin; TheresaMorris, Toano

✪ WASHINGTON: Bonnie Waliezer, Brush Prairie; JanisPlagerman, Ephrata;Margie Snodgrass, Gig Harbor;Patricia Crandall, Inchelium; Perlene Hoekema,Lynden; Alice and Jake Weber, Ritzville; DianeSardeson, Seattle; Aljene Wendling, Seattle; BeverlyKearns, Selah;Marian Platt, Sequim; CarolynEastham, South Bend; Nina Hall, Spokane;MartyRummel, Trout Lake; Janet Brinkman, Vancouver; LilaScheer, Vancouver; Janie Cooper, Waterville; TyffanyFries, Yakima

✪ WEST VIRGINIA: Lori Daniels, Beverly; CherylMaczko, Eglon; Amy Short, Lesage; Jodi Zickefoose,Tallmansville

✪ WISCONSIN: Janelle Lee, Appleton; Sue Gronholz,Beaver Dam; Amy Voights, Brodhead; Gloria Warczak,Cedarburg; Ruth Jungbluth, Dodgeville; KathleenTaugher, 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, LoneRock; 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, NewBerlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardee-ville; Ardyce Piehl, Poynette;Mark Trinklein, Racine;Linda Rock, Stratford; Doris Sather, Strum;MarySteiner, 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; FlorenceBarnes, Drumheller; Lori Stefanishion, Drumheller;Orien Major, Hinton;Margaret Steacy, Lethbridge;Kathy Scott, Lingle; Karen Bourne, Magrath; LiseThomson, Magrath; Ruth Ann Stelfox, Raymond;Frieda Meding, Trochu

✪ BRITISH COLUMBIA:Merle Dyck, Elkford; LeighMoore, Heffley Creek; Deborah Maki, Kamloops;Doreen Martin, Kitimat; Danielle Belanger, Victoria

✪ MANITOBA:Mina Dyck, Boissevain;Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; LindaGrienke, Winnipeg

✪ NEWBRUNSWICK: France Couturier, Edmundston;Marilu Hynes, McLeod Hill

✪ NEWFOUNDLAND: Joan Kane, Trinity

✪ NOVA SCOTIA: Lois Bent, Bridgetown; CelineMunroe, Guysborough;Wendy Dowling, QueensCounty; Kelly Kirby, Westville

✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts,Cookstown;Mary Ellen Agnew, Dundalk; NancyHorsburgh, Everett; Linda Russell, Exeter;WendyMasters, Grand Valley; Janet Tigchelaar, Jerseyville;Sarah Weber, Kitchener; Elda Hall, Oro Station; LoisTaylor Caron, Ottawa; Nancy Bergeron, Powassan;Janis Plourde, Smooth Rock Falls; RaymondeBourgeois, Swastika; Lynne Wilhelm, West Hill

✪ PRINCE EDWARD ISLAND: Nancy Coughlin,Charlottetown; Tammy Clements, Murray Harbour

✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle,Knowlton

✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason,Martensville; Carol Funk, Richard; Val Lefebvre,Rosetown; Norma Harder, Saskatoon; Peggy Gwillim,Strasbourg



Canadian Rockies—Christmas in November

Join us for Christmas in November!Marvel at the spectacular Canadian Rockies, take an exhilarating trainride through the mountains and join in fun holiday-themed festivities!Enjoy three nights at the fabled Jasper Park Lodge, including hands-onholiday cooking and decorating demonstrations. Travel aboard the leg-endary Canadian, North America’s most historic train, and explore thecharming streets of Banff Village. Tour the cosmopolitan city of Vancouver and travel along beau-tiful Columbia Icefields Parkway. Reserve your trip within 30 days to save $50.00 per person withthis special offer. 2008 Departure Dates: October 30-November 7 and November 6-14.9-day/8-night vacations start at $2,497 for doubles; $3,195 for singles.

Call 1-800-344-6918or visit us on-line to view complete tour itineraries:

www.countrytours.com

Wish you were here!

Travel With Friends!

Limited Availability. Reserve Now!

Mention Promotion Code #8093

SAVE

$50.00per person

when you bookwithin 30 days!Mention Promotion

Code 8093

http://www.countrytours.com

Can You Find Our‘Corny Cops’?

It’s your chance to win a shopping spree!

Inspired by the cornrecipe contest (page35), our “Hide &

Seek” game this issuefocuses on partners“Starchy and Husk.” We’llbe all ears to learn if youcan chase down these crime-fighting “corn cops”—our spin-off ofTV’s popular 1970s police series.As many of you know, we have a

little fun in TOH by having yousearch for a hidden drawing.Last issue, it was “Tomás” the

Tiny Taco. We’ve hidden a pair oftwo “don’t mess with me” corn-on-

the-cob characters this time.The drawing looks like thisone and might be tucked ina photo, in a drawing, in anarticle or recipe—and theycould be a different size.Find them and enter the

“Hide & Seek” contest on ourWeb site. Or, mail a postcard withthe correct page number and yourname, address and phone number toHide & Seek, Taste of Home, 5400 S.60th St., Greendale WI 53129. We’llcombine all entries (on-line andmail) to conduct a random drawingin mid-July.

WHEREWAS “TOMÁS” THE TINY TACO HIDDEN? IN THE APRIL/MAY ISSUE, HEWAS IN THE FETA ASPARAGUS FRITTATA PHOTOON PAGE 24.

H I D E & S E E K... . . . . . . . . .

Get in our drawing for 100$50 Gift Certificates

You could win a shopping spree just for cooks in this issue’s “Hide & Seek”

contest. We’ll draw from entries with the correct answer for $50 gift cer-

tificates to Shop Taste of Home—100 of them!

Winners can select clever kitchen gadgets, cooking helpers, mouth-watering

cookbooks andmore from Shop Taste of Home’s big selection, chosen with

real home cooks like you in mind.

For example, youmight want to choose a set of six colorful anodized alu-

minum ice cream bowls, perfect for serving the yummy ice creams or toppings

in this issue (page 7). The set is priced at $19.99.

Even if your name isn’t drawn, we invite you to browse our appealing on-line

store at ShopTasteofHome.com.


f a v o r i t egraceFor many families, saying a prayer ofthanks at meals is a long-standing tradi-tion. Here, readers share the verses re-cited in their homes. Perhaps one ofthem will become part of your mealtimetradition, too.

Carol Mahood of The Villages, Florida,remembers her dad reciting this cuteprayer.Thank You, Lord, for the food. Here it

goes under my nose, for the Lord knows Ineed it. Amen.

JeanineWooldridge of Indianapolis, In-diana says her grandfather recited thismeaningful prayer, 60 years ago. “Thissame blessing is now said by my hus-band at every meal,” Jeanine notes.We rejoice in the bountiful blessings

You have given us this day. We thankYou for our health, strength and dailybread, and the food that is placed beforeus this hour.And may we partake of it with grati-

tude, remembering those who go hungryin the world, and move us to share thatwhich You have entrusted to us, so thatall people might live in peace throughoutthe world. In Jesus’ name we pray, Amen.

“I come from a family of nine girls.Mom taught us this prayer when wewere growing up. Now, when we can allbe together, we say it before we eat,”writes Lila Beers fromWapakoneta,Ohio.Thou hast again remembered us, O

Lord, and we should not forget Thee.Bless this food, we pray, and help us toserve Thee well. Amen.

“This is a special grace that I wrote,”notes Emily Corbin from Richmond,Virginia.Thank You, Lord, for the bread and

meat, and all the good things that we eat.Bless the hands that did prepare thisfood that we enjoy and share. Amen.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PRAY TELL. Share your family’s favoritegrace. For Contributor Guidelines, seepage 64.

ILLU

STRAT

ION:JESS

IEOLE

SON/CAKESP

Y.COM


http://www.cakespy.com



yeast in 1-pound bags so I won’t runout, and I store it in the freezer. This isa tip I got long ago, and I pass it along.”Besides raising money, her famous

rolls lift spirits. The Auxiliary ladiesusually share some free of charge withworkers in other booths, just to bright-en their day. Additionally, the close-knit community of 400 depends oneach other when times get tough. At anelevation of 3,500 feet, they get lots ofsnow and storms. It isn’t uncommonfor a tree to fall and damage a house.When Marvel hears of a misfortune,

she’ll bake a batch of rolls for the familyand the volunteer workers who pitch into get things back to normal. “It’s agood feeling to know you’re helpingsomeone out—and the communitydefinitely appreciates our efforts!”

Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose,tell us about it at [email protected]. For Contributor Guidelines, see page 64.

Pecan-RaisinCinnamon RollsPREP: 50 min. + risingBAKE: 20 min./batch + cooling

11 to 12 cups all-purpose flour

3/4 cup sugar

3 packages (1/4 ounce each) activedry yeast

3 teaspoons salt

3-1/2 cups water

1 cup vegetable oil

3 eggs

FILLING:

1/4 cup butter, melted

1 cup sugar

3 teaspoons ground cinnamon


1 cup raisins

FROSTING:

1/4 cup butter, softened

3-3/4 cups confectioners’ sugar


1/4 teaspoon lemon extract

3 to 4 tablespoons water

In a very largemixingbowl, combine 8 cupsflour, sugar, yeast and salt. In a largesaucepan, heatwater andoil to 120°-130°.Add todry ingredients; beat just untilmoist-ened. Addeggs; beatuntil smooth. Stir inenough remaining flour to formasoftdough (doughwill be sticky).Turnontoa floured surface; kneaduntil

smoothandelastic, about 6-8minutes. Cov-er and let rest for 15minutes.Turnontoa lightly flouredsurface; divide

inhalf. Roll eachhalf intoa24-in. x 15-in. rect-angle. Brushwithbutter towithin1/2 in. ofedges. Combinesugarandcinnamon; sprin-kleoverdough. Sprinklewithpecansandraisins. Roll up jelly-roll style, startingwiththe longsides; pinchseams toseal. Cuteachinto24 rolls. Place rolls, cut sideup, in fourgreased13-in. x 9-in. x 2 in. bakingpans.Cover and let rise in awarmplaceuntil

nearly doubled, about 30minutes. Bakeat425° for 18-22minutesuntil goldenbrown.In a smallmixingbowl, combine frosting

ingredients. Spreadoverwarmrolls. Cool onwire racks.Yield: 4dozen.

EDITOR’SNOTE:Doughmayneed tobemixed in twobatches, dependingon thesizeof yourmixingbowl. Tohalve the recipe, use1packageplus1-1/8 teaspoonsyeast and1eggplus2 tablespoonsbeatenegg. Theother ingredients caneasilybedivided inhalf.

these rolls are hot!

AltaWomen’s Auxiliary’s cinnamon rollteam includes (from left) Carol Carey, Vi-vian Gardner, Sarah Friscia, Nora Bradley,Peggy Brunner and baker Marvel Irvine.

amid the hustle andbustle of Alta,California’s Me-

morial Day Flea Market,shoppers take a momentto stop—and smell the

rolls! Hundreds follow their noses tothe booth where Marvel Irvine (above)and her friends in the Women’s Auxil-iary sell freshly baked Pecan-RaisinCinnamon Rolls.“When I arrive at the market with the

rolls, there’s already a line.” Marvel says.“The fragrance is irresistible!”Proceeds go to the Auxiliary’s savings

fund, set up for special needs. Groupslike the Alta Volunteer Fire Departmentknow just who to ask when they needhelp buying radios, boots and gear.“We’re also one of the most popular

booths at a winter craft show,” saysMarvel. She typically provides around150 rolls per event, resulting in $200 to$300 for the fund.Seven other active Auxiliary mem-

bers participate in the delicious project,Marvel is quick to add. “I bake the rolls,another woman picks them up andthen we all take turns selling them.

Champion Baker“I can make about 48 rolls in 2 hours,start to finish,” she says modestly. “I buy




APPETIZERS & SNACKSCurry Cheese Spread, 57

Grilled Corn Dip, 37

Lone Star Cheese Ball, 34

Motoring Munchies, 31

Reuben Braids, 56

� Spicy SausageWontonStars, 57

� Stuffed PortobelloMushrooms, 57

Sun-Dried Tomato Spread, 49

Sweet ’n’ Salty Popcorn, 56

BEVERAGES� Very Berry-licious

Smoothies, 45

BREADS, MUFFINS &ROLLS

Nutmeg Blueberry Muffins, 45

Pecan-Raisin CinnamonRolls, 69

BREAKFASTCrisp ’n’ Tender Corn

Waffles, 39

CONDIMENTSBanana Caramel Topping, 10

Butter Pecan Sauce, 11

� Grilled Corn Salsa, 41

� Raspberry Sauce, 11

� Refrigerator Pickles, 47

DESSERTSCakes & Tortes

Almond Chocolate Cake, 43

Chocolate Party Cake, 22

Cookies & Bars

� Chocolate Hazelnut BrownieBites, 47

� Peanut Butter Cookies, 49

Miscellaneous

Cherry Ice Cream Cake, 15

Cookie Dough Ice Cream, 9

� English Trifle, 59

Lemon Gelato, 9

Mom’s StrawberryShortcake, 51

Nectarine Ice Cream, 8

Peaches ’n’ Cream Cups, 14

Russian Cream, 22

Star-Spangled Fruit Tart, 51

Strawberry Cheesecake IceCream, 8

Pies & Tarts

Blueberry Cloud Pie, 30

Frosty Toffee Bits Pie, 22

Texas Pecan Pie, 34

MAIN DISHESBaby Back Ribs, 16

Bacon Quiche, 45

Bacon-Wrapped SeafoodSkewers, 20

� Balsamic-Glazed TunaSteaks, 60

Barbecued Beef Short Ribs, 51

Family Favorite Kabobs, 18

Golden Corn Quiche, 41

� Grilled Burgers, 43

� Grilled Chicken withSalsa, 20

Grilled Stuffed Meat Loaf, 19

Hearty Spaghetti Sauce, 49

Lemon Grilled Salmon, 63

Panhandle Beef Brisket, 34

Sirloin with Blue CheeseButter, 14

� Turkey ’n’ SquashLasagna, 58

SALADS & DRESSINGS� Ambrosia Fruit Salad, 45

Balsamic Vinegar Dressing, 49

Chicken Pasta Salad, 26

� Citrus Asparagus Salad, 60

Mixed Greens with Garlic-BasilVinaigrette, 14

Ranch Coleslaw, 34

� Shrimp Pasta Salad, 59

Southwestern SpinachSalad, 26

� Strawberry Spinach Salad, 43

� Summer Vegetable Salad, 58

� Tomato Corn Salad, 37

SANDWICHES &WRAPSMeatball Calzones, 27

Open-Faced TurkeySandwiches, 27

Stromboli Sandwiches, 47

SIDE DISHESCorn Fritters with Caramelized

Onion Jam, 39

Creamy Vegetable Bow TieToss, 51

� Dilly Vegetable Medley, 18

� Double Corn Dressing, 39

Fresh CornMedley, 39

Lemon-Butter New Potatoes, 60

Mexicorn Grits, 41

Slow-Cooked BeanMedley, 43

� Smoky Grilled Corn, 41

Tomato ’n’ Corn Risotto, 37

Veggie Potato Salad, 47

SOUPS, STEWS & CHILICheesy Corn Chowder, 37

� Recipe includesNutrition Facts

Vol. 16, No. 3, June/July 2008©ReimanMediaGroup, Inc., 2008. “TASTEOFHOME” (ISSN1071-5878) (USPS 010-444) (CanadianGST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693.“Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publica-tions, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of ReimanMediaGroup, Inc.Editorial offices: 5400 S. 60th St., GreendaleWI 53129-1404. Send stamped return envelopewithphotos,manuscripts andinquiries. Material in this publicationmay not be reproduced in any formwithout permission. “ POSTMASTER: Send ad-dress changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses [email protected] 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.

Questions About Your Subscription?Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call1-800/344-6913; or [email protected]. For address changes, includebothold andnewaddresses.If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a cor-rected address within 1 year.Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Ser-vice. If youare among the subscriberswho signedup, pleasebe advised thatwehavediscontinuedContinuousRenewalService until further notice. To renew your subscription, please return one of the renewal notices you receive by mailor with your issues, or call 1-800/344-6913.Consumer Information: Reiman Publications may share information about you with reputable companies in orderfor themtooffer youproducts and services of interest to you. If youwould ratherwenot share information, pleasewriteto Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.

RECIPE INDEXJune & July 2008

10

26

34

39

OntheMenuforourAugust/September issue…• Tasty Tailgating—game-day goodies to grill ormake ahead.

• Prize-winners fromour Italian Favorites contest—cal-zones, pasta, pizza, cheesecake are just a few.

• Readers share their Blue-Ribbon Recipes from fairs andfestivals.

• The Fresh Raspberry Pie in “Mom’s BestMeal” is to die for!

• Also, look for a field editor’s grilled salmonmeal, delightfulbasil recipes…andmore.




©20

08C

alif

orn

iaA

voca

do

Com

mis

sion

http://CaliforniaAvocado.com

Viva and Kleenex are registered trademarks of Kimberly-Clark Worldwide, Inc. © 2008 KCWW

Cloth-like softness comes on a roll.

VIVA® Towels - Soft & Strong Like Cloth!

Documents

Taste of Home Magazine - June 2008 - SHL Team