Taste of Home 200702-03

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Cooking Magazine in North America!

Edited by a thousand country cooks!

February/March 2007

6 Comforting Casseroles 18

Easter Butter Lamb

51 A Complete

Meal in Minutes

Served on

Our Cover...

Colorful Chicken ’n’ Squash Soup, p. 27 Golden Seafood Chowder, p. 27 Minestrone with Italian Sausage, p. 31 FEBRUARY/MARCH 2007 $3.99 U.S./$4.99 Canada

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Soup’s On!

Come In & Warm Up with

12 Prize Prize-Winners

Cooking Magazine in North America!

Edited by a thousand country cooks!

Features 6 Comforting Casseroles

Warm and delicious from the oven

10 Slow-Cooked Specialties

Mmm! These reader favorites simmer

12 My Mom’s Best Meal

A daughter’s birthday dinner request

14 Valentine Desserts Sweet ways to say “I love you”

18 Easter Butter Lamb It’s almost too cute to spread

22 Super Sandwiches Piled high and ready to enjoy

24 ‘Soup’s On!’ Contest We ladle up 12 winning recipes

48 Car Race Theme Party Revved-up foods for NASCAR fans

52 St. Pat’s Dinner for Two

You’re in luck with a festive menu New!

66 Creative Cakes Contest

Your sweet creations could win cash!

Departments New Recipe Contest

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Touring Country Kitchens 44

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St. Pat’s Dinner for Two

9 Potluck-Perfect Salads

Does Anyone Have…?

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Ask Our Test Kitchen Team

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Our Family’s Favorite Grace

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Stirring Comments

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1,000 Taste of Home Field Editors

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Here’s Part of Our Staff

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Ted’s Toothpick Contest

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Recipe Index

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Back Cover Bonus You’ll want to pick a piece right off the page!

46 Good Food

That’s Good for You

More Recipes 9 Potluck-Perfect Salads Savory selections to take along

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‘Soup’s On!’ Contest

16 Editor’s Favorite Meal Her lamb roast celebrates spring

24 Clip & Keep Recipe Cards

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Valentine Desserts

Soups, “Cooking for a Crowd” and more

46 Good Food That’s Good for You Light, easy, satisfying dishes

51 A Complete Meal in Minutes Make-it-snappy Mexican fare

53 Stop at the Side Track Cafe See a field editor’s tasty venture

56 Feed Your Family for $1.40 a Plate Hearty turkey salad is low-cost

58 Super Appetizers & Snacks Sample some party-proven nibbles

PLUS Means More for You! For subscriber-only BONUS recipes and features, visit www.tasteofhome.com/plus. You’ll find… • Casserole Collection • More Mom’s Meals • Sweets for Your Sweetheart • Whipped Cream Goodies • Super Sandwiches • Lucky St. Pat’s Fare

Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling

Behind the scenes at Taste of Home

Senior Recipe Editor Sue A. Jurack Recipe Editors Mary King, Christine Rukavena

Delicious food is what Taste of Home is all about. But we also get excited about recipes that are fun to look at,like the Racetrack Cake in reader Amber Kimmich’s theme party (p. 48) this issue. She noted,“I downloaded a picture of the Daytona 500 racetrack to use as a guide when creating my cake—even adding a lake in the middle of the track.” Our TOH food stylists simplified her design a bit. It’s a delicious treat for the final lap of any race! If you’ve made an eye-catching cake,be sure to enter it in our new Creative Cakes Contest. See page 66 for details.

Assistant Editor Melissa Phaneuf Copy Editor S.K. Enk Editorial Assistants Jane Stasik, Mary Ann Koebernik Graphic Art Associate Ellen Lloyd Test Kitchen Manager Karen Scales Test Kitchen Home Economists Ann Liebergen, Peggy Fleming RD, Tina Johnson, Marie Parker, Annie Rose, Wendy Stenman, Amy Welk-Thieding RD; Contributing: Dot Vartan Test Kitchen Assistants Rita Krajcir, Kris Lehman, Sue Megonigle, Megan Taylor Recipe Asset Systems Manager Coleen Martin Photographers Rob Hagen (Senior), Dan Roberts, Jim Wieland Associate Photographer Lori Foy

She Likes Our “Food for the Eyes” Speaking of visual appeal, Mickey Turner of Grants Pass, Oregon writes,“Your photos are ‘food for the eyes.’Besides the tasty food prepared,I love looking at the many lovely serving dishes—including all the accessories, designs and colors you use. Where do you get all of those beautiful dishes? You must keep a warehouse at your fingertips.” Yes, Mickey, our photo studio prop room is packed with dishes, utensils, linens and more to make Taste of Home reader recipes look fabulous. Some of the dishes are samples sent to us from manufacturers,who are delighted to have their products pictured. Our set stylists also purchase items at stores, antique shops and even garage sales when something is needed for a particular shot.And, sometimes, we borrow stuff. For example, we wanted a St. Patrick’s Day look for the recipes in “Cooking for One or Two” (p.52),so one of our staffers of Irish heritage lent us some of her personal collection. Country Woman Searches for Cover Gals Our “sister”magazine Country Woman is looking for real country women to feature—no professional models for this reader-driven publication.If you have a great smile or know someone who does, check how to enter a photo at www.country womanmagazine.com. It could mean $500.00 for you!

The Country Lifestyle Magazin e

Send Us Your Stories About… • Food-related fund-raising events.Tell us about your organization, what you served and if TOH recipes played a part. • Tasty Easter traditions. What special recipes, customs and decorations make this holiday memorable for you—like the Woolly Butter Lamb on p.18 does for one of our readers in Massachusetts? Go to www.tasteofhome.com or page 62 for Contributor Guidelines. Meet Marsha DesLauriers …

Gospel Singing Brings Joy to Her World PAGE 43

Here’s hoping this mouth-watering issue sends you right to the kitchen! —The Taste of Home Staff 4

Set Stylists Jenny Bradley Vent; Contributing: Stephanie Marchese, Julie Ferron, Grace Natoli Sheldon Food Stylists Joylyn Trickel (Senior), Sarah Thompson; Assistants: Kate Baumann, Kaitlyn Besasie; Contributing: Diane Armstrong, Suzanne Breckenridge, Sue Draheim, Mary Franz, Julie Herzfeldt, Jennifer Janz, Jim Rude Photo Studio Coordinator Suzanne Kern President Barbara Newton Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope Vice President, Advertising Sponsorship Director J.P. Perkins Founder Roy Reiman

Vol. 15, No. 1, February/March 2007 © Reiman Media Group, Inc., 2007. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. “Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and inquiries. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send address changes to Taste of Home, P.O. Box 992, Greendale WI 53129-0992.” Return undeliverable Canadian addresses to: Customer Service, P.O. Box 905, Niagara Falls ON, L2E 7L1. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 515930794. Allow 4-6 weeks. Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 991, Greendale WI 53129-0991; call 1-800/3446913; or E-mail [email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 991, Greendale WI 53129-0991.

Taste of Home • February/March 2007

Comforts of Home!

Sometimes, you need more than a hug—you need comfort food. Bubbling, golden casseroles…satisfying soups…hearty stews…tender rolls warm from the oven…and rich, gooey desserts have a remarkable way of warming our hearts. Many of the recipes in this issue are meant to stir up feelings of being cozy and cared for. Turn the page, and you’ll begin to see what we mean… www.tasteofhome.com

Corn Bread Vegetable Cobbler, Herbed Turkey Breasts and Shrimp Macaroni Salad are delicious and soothing.

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Craving Casseroles? Soothe your soul with these cozy, homestyle dishes.

In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.

Corn Bread Vegetable Cobbler (Right) ß ß

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PREP: 25 min. BAKE: 1-1/4 hours Includes Nutrition Facts.

For a change of pace, try this savory cobbler from field editor Edna Hoffman of Hebron, Indiana. It’s a medley of tender, nourishing vegetables topped with generous dollops of flavorful, golden corn bread. 1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces 1 pound red potatoes, cut into 1/2-inch wedges 3 medium parsnips, peeled and cut into 1/2-inch pieces 1 medium red onion, cut into 1/2-inch wedges 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon dried tarragon 1 can (14-1/2 ounces) vegetable or chicken broth 2 cups fresh broccoli florets 1/2 teaspoon grated lemon peel

Spanish Rice Turkey Casserole (Above) ß ß

PREP: 30 min. BAKE: 20 min.

Mild green chilies and tender cubes of turkey star in this cheesy entree from Ann Herren of Pulaski, Tennessee. “Everyone in my family loves it...even my 80-year-old grandparents who aren’t big on spicy foods,” relates Ann. 2 packages (6.8 ounces each) Spanish rice and vermicelli mix

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1/4 cup butter, cubed 4 cups water 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (10 ounces) diced tomatoes and green chilies, undrained 3 cups cubed cooked turkey or chicken 1 can (11 ounces) whole kernel corn, drained 1/2 cup sour cream 1 cup (4 ounces) shredded Mexican cheese blend, divided

4 teaspoons cornstarch 1-1/2 cups milk, divided 1-3/4 cups biscuit/baking mix 1/2 cup yellow cornmeal Dash cayenne pepper Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once. Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes

Taste of Home • February/March 2007

2 cups (16 ounces) sour cream 2 cups cubed fully cooked ham 2 cups (8 ounces) shredded cheddar cheese 7 teaspoons dill weed, divided 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 1 egg, beaten 2 tablespoons half-and-half cream

Nutrition Facts: 1 cup (prepared with reducedsodium chicken broth and reduced-fat baking mix) equals 205 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 514 mg sodium, 34 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Ham-Potato Phyllo Bake (Right) ß ß

PREP: 30 min. BAKE: 20 min.

This one-dish wonder features a luscious ham and potato filling layered between golden phyllo dough pastry. “I get many requests for this one at potlucks,” notes Tracy Hartsuff from Lansing, Michigan. 3 pounds red potatoes, peeled and thinly sliced 1 medium onion, chopped 8 tablespoons butter, divided 20 sheets phyllo dough (14 inches x 9 inches) www.tasteofhome.com

Almond Chicken Casserole (Above) ß ß

PREP: 15 min. BAKE: 25 min.

Crunchy cornflakes and almonds dress up this wholesome dish from Michelle Krzmarzick of Redondo Beach, California. “It just bursts with flavor!” says Michelle. 2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream 3/4 cup mayonnaise 2 celery ribs, chopped 3 hard-cooked eggs, chopped 1 can (8 ounces) water chestnuts, drained and chopped 1 can (4 ounces) mushroom stems and pieces, drained 1 tablespoon finely chopped onion 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese 1/2 cup crushed cornflakes 2 tablespoons butter, melted 1/4 cup sliced almonds In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6-8 servings.

More CASSEROLES… 7

For more great casserole recipes and serving ideas, visit www.tasteofhome.com/plus.

or until the broccoli is crisp-tender. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 1520 minutes or until topping is browned. Yield: 12 servings.

Place potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until tender; drain. In a small skillet, saute onion in 1 tablespoon butter until tender; set aside. Melt remaining butter. Brush a 13-in. x 9in. x 2-in. baking dish with some of the butter. Unroll phyllo sheets; trim to fit into dish. (Keep dough covered with plastic wrap and a damp cloth while assembling.) Place one phyllo sheet in prepared dish; brush with butter. Repeat twice. Top with half of the sour cream, potatoes, onion, ham and cheese. Combine 6 teaspoons dill, garlic powder, salt and pepper; sprinkle half over cheese. Layer with three phyllo sheets, brushing each with butter. Top with remaining sour cream, potatoes, onion, ham, cheese and seasoning mixture. Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares. Yield: 12-15 servings.

CASSEROLES continued…

Seafood Casserole (Below)

Food for Thought: Food, like a loving touch or a glimpse of divine power, has that ability to comfort. —Norman Kolpas

ß ß

PREP: 20 min. BAKE: 40 min.

This easy rice casserole is teeming with succulent shrimp and crabmeat. “You can substitute other seafood, such as scallops, depending on availability,” notes Nancy Billups from her home in Princeton, Iowa. 1 package (6 ounces) long grain and wild rice 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces 2 celery ribs, chopped 1 medium onion, finely chopped 1/2 cup finely chopped green pepper 1 can (4 ounces) mushroom stems and pieces, drained 1 jar (2 ounces) diced pimientos, drained 1 cup mayonnaise 1 cup milk 1/2 teaspoon pepper Dash Worcestershire sauce 1/4 cup dry bread crumbs Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly. Yield: 6 servings. Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Warm up to Hominy Sausage Bake and Three-Cheese Sausage Lasagna.

Hominy Sausage Bake ß ß

PREP: 40 min. BAKE: 35 min.

“My cousin Lewis made this spicy corn dish for a family gathering, and it was an instant hit,” writes Frances Bowman of Lilesville, North Carolina. “The Cajun flavorings are so delicious!” 1 pound smoked sausage, cut into 1/4-inch slices 1 teaspoon olive oil 2 cups cubed fully cooked ham 2 packages (8 ounces each) red beans and rice mix 6 cups water 2 tablespoons butter 1/4 teaspoon cayenne pepper 1 can (29 ounces) hominy, rinsed and drained

touching your face. This recipe was tested with Zatarain’s New Orleans-style red beans and rice.

Three-Cheese Sausage Lasagna ß ß

PREP: 30 min. BAKE: 30 min. + standing

Hearty appetites will enjoy this nontraditional lasagna, which comes to us from Lesley Cormier of Pepperell, Massachusetts. “It has a simple white sauce and lots of savory Italian sausage and cheese,” she says. 1-1/2 pounds bulk Italian sausage 6 tablespoons butter 6 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon pepper 3 cups milk

1 jar (12 ounces) pickled jalapeno peppers, drained and chopped

9 lasagna noodles, cooked and drained

1 can (15-1/4 ounces) whole kernel corn, drained

6 ounces sliced mozzarella cheese

1 cup (4 ounces) shredded cheddar cheese 1 cup corn chips, crushed In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the beans and rice are tender, stirring occasionally. Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. Sprinkle with corn chips. Yield: 8 servings. Editor’s Note: When chopping hot peppers, use rubber or plastic gloves to protect your hands. Avoid

4 ounces sliced provolone cheese 1/3 cup grated Romano cheese In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the sauce, three noodles, half of the sausage and a third of the mozzarella and provolone slices. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce and sliced cheeses; sprinkle with Romano cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Taste of Home • February/March 2007

Super Salad Luncheon

Potluck Pleasers

Nothing beats the winter doldrums like a refreshing,spring-like salad potluck. There are so many colorful combinations to sample…and, when served with a variety of breads or rolls, a selection of salads makes a delicious and filling meal. Chicken Salad with a Twist, from Valerie Holt of Cartersville, Georgia, is a popular addition to any buffet table. It’s loaded with favorite salad ingredients such as cucumber, tomatoes and black olives, then tossed with a creamy dressing. Field editor Jean Ecos of Hartland,Wisconsin shares her nutritious CranberryNut Couscous Salad.With the tang of tart dried cranberries and lemon juice plus crunchy almonds, it’s sure to win you a lot of compliments. Layered Tortellini-Spinach Salad

makes a striking centerpiece to any luncheon with its layers of veggies, bacon and tasty tortellini.Genise Krause of Sturgeon Bay,Wisconsin submitted the easy-to-make recipe. “No matter what season I make it, our family’s recipe for Shrimp Macaroni Salad is always a hit,” writes Barbara Robbins of Cave Junction, Oregon. “People tell me that it tastes like no other salad.”

Potluck Tip A few years ago, I bought a large flatbottom basket from an import store that conveniently holds two 9- by 13-inch pans. When I’m taking foods to a carry-in dinner, I place the basket in the trunk of the car, line it with two bath towels and set in the pans. They don’t move, even on rapid stops and starts! If anything does leak out, it’s absorbed by the towels. —Lynn Newman, Gainesville, Florida

PASS THE WORD. Share your tried-and-true potluck recipes and any tips that you might have. For Contributor Guidelines, see page 62.

For a colorful buffet, choose (clockwise from below) Chicken Salad with a Twist, Cranberry-Nut Couscous Salad, Layered TortelliniSpinach Salad and Shrimp Macaroni Salad. You’ll find the recipes for these on page 37.

www.tasteofhome.com

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Food for Thought: The best way to serve meals is with a smile.

Curried Chicken with Peaches, All-Day Soup and Slow-Cooked Beef Brisket satisfy hearty appetites.

Simmering Slow Cookers These satisfying recipes let you fix it and forget it.

All-Day Soup ß ß

PREP: 25 min. COOK: 8 hours

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Includes Nutrition Facts.

Don’t let the title fool you. The slow cooker works all day, not you! “I start the soup in the morning, and by evening, dinner’s ready to go,” says Cathy Logan from Sparks, Nevada. 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes 1 medium onion, chopped 1 tablespoon olive oil 5 medium carrots, thinly sliced 4 cups shredded cabbage 4 medium red potatoes, diced

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2 celery ribs, diced 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cans (14-1/2 ounces each) beef broth 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 tablespoon sugar 2 teaspoons Italian seasoning 1 teaspoon dried parsley flakes In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 8 servings. Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium broth and reduced-fat reducedsodium tomato soup) equals 279 calories, 9 g

fat (3 g saturated fat), 37 mg cholesterol, 501 mg sodium, 31 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Curried Chicken With Peaches ß ß

PREP: 15 min. COOK: 3-1/4 hours

Looking for a unique taste twist? Try this slow-cooking favorite from Heidi Martinez of Colorado Springs, Colorado. “The chicken basks in a curry-ginger sauce for hours, and the peaches round out the amazing flavors,” she says. 1 broiler/fryer chicken (3 pounds), cut up 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (29 ounces) sliced peaches 1/2 cup chicken broth 2 tablespoons butter, melted 1 tablespoon dried minced onion 2 teaspoons curry powder 2 garlic cloves, minced 1/4 teaspoon ground ginger Taste of Home • February/March 2007

3 tablespoons cold water 1/4 cup raisins Toasted flaked coconut, optional Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine the broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear. Remove chicken and keep warm. In a small bowl, combine cornstarch and water until smooth; stir into the cooking juices. Add raisins. Cover and cook on high for 10-15 minutes or until thickened. Stir in peaches; heat through. Serve over chicken. Garnish with coconut if desired. Yield: 4 servings.

Creamy Celery Beef Stroganoff (Right) ß ß

A creamy sauce coats the tender beef cubes in this yummy classic from field editor Kim Wallace of Dover, Ohio. “Besides its wonderful taste, I love how easy this recipe is to make,” says Kim. 2 pounds beef stew meat, cut into 1-inch cubes 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 medium onion, chopped 1 jar (6 ounces) sliced mushrooms, drained

Slow-Cooked Beef Brisket ß ß

1 envelope onion soup mix

PREP: 10 min. COOK: 8-1/2 hours

“When my husband and I were working full-time, we loved coming home to this savory brisket,” relates Anna Stodolak of Volant, Pennsylvania. “I tweaked this recipe to make it sweeter for my taste and added mushrooms for my husband.” 1 large onion, sliced 1 fresh beef brisket (3 to 4 pounds), cut in half 1/4 teaspoon pepper 1 jar (4-1/2 ounces) sliced mushrooms, drained 3/4 cup beef broth 1/2 cup chili sauce 1/4 cup packed brown sugar 2 garlic cloves, minced

PREP: 20 min. COOK: 8 hours

1/2 teaspoon pepper 1 cup (8 ounces) sour cream Hot cooked noodles In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles. Yield: 6 servings.

Herbed Turkey Breasts (Below right) ß ß

PREP: 15 min. + marinating COOK: 3-1/2 hours

These turkey breasts simmer in a wellseasoned marinade, resulting in remarkable flavor. This luscious recipe was sent in by field editor Laurie Mace of Los Osos, California.

1/4 cup all-purpose flour

2 cans (14-1/2 ounces each) chicken broth

1/4 cup cold water

1 cup lemon juice

Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy. Yield: 6-8 servings. Editor’s Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.

www.tasteofhome.com

1/2 cup packed brown sugar 1/2 cup fresh sage 1/2 cup minced fresh thyme 1/2 cup lime juice 1/2 cup cider vinegar 1/2 cup olive oil 2 envelopes onion soup mix 1/4 cup Dijon mustard 2 tablespoons minced fresh marjoram 1 tablespoon paprika 2 teaspoons garlic powder

2 teaspoons pepper 1 teaspoon salt 2 boneless turkey breasts (2 pounds each) In a blender, process the first 15 ingredients in batches until blended. Pour 3-1/2 cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place turkey in a 5-qt. slow cooker; add reserved marinade. Cover and cook on high for 3-1/2 to 4-1/2 hours or until juices run clear and a meat thermometer reads 170°. Yield: 14-16 servings.

MORE SLOW COOKER FAVORITES. You’ll find 230 brand-new recipes in Best of Country Slow Cookers, Volume 2. Find it at www.shoptasteofhome.com.

Food for Thought: If you must cry over spilled milk, condense it.

3 tablespoons cornstarch

❋ My Mom’s Best Meal

Tammy Ahrens’ menu of Tender Flank Steak, Cheddar Twice-Baked Potatoes, Romaine with Oranges and Pistachio Ice Cream Dessert is a taste treat.

on Flavor

Sunday evenings, so this yummy dish might appear on our table two or three times a year…and we always look forward to it. To feed our big family, a vegetable garden was an absolute necessity, and we helped Mom with the weeding. It was one of my least-liked tasks, but we knew it had to be done if we wanted a good supply of food through the winter.

Avon, Ohio

My mom, Tammy Ahrens, learned early on how to cook for a large family. Growing up on a small farm, she was the oldest of seven children. So you can imagine the responsibility that fell on her shoulders. Her mom taught her how to make pies and to can fruits and vegetables. She let her make meals for company, too. Those kitchen skills didn’t go to waste. As a wife and mother, Mom has baked and cooked even more. She and my dad, Leslie, have 11 children.I have six brothers and four sisters—the oldest is 21 and the youngest is 1—and there are two sets of twins. At 16, I’m fourth in line. (That’s me with Mom, above.) And we all still live at home. With such a large family, Mom relied on delicious casseroles, soups, stews and breads while we were growing up.Most of what she made was from scratch, and she’d always use the freshest herbs and vegetables from our garden. For each of our birthdays, she’d make our favorite meal. Memorable Menu My favorite is Tender Flank Steak, Cheddar Twice-Baked Potatoes,Romaine with Oranges and Pistachio Ice Cream Dessert. (You’ll find the recipes on page 35.) For years, Mom has also made this menu on Father’s Day. If we’re lucky, she makes it during the “off-season,” too. When she prepares her juicy flank steak, I often get my nose too close, trying to get a better whiff of the wonderful aroma. Cheddar TwiceBaked Potatoes are the perfect complement, so smooth and creamy...and easy,too.I’ve been making them since I was 12. The refreshing Romaine with Oranges salad is also simple to prepare. I love the combination of sweet oranges and tangy olive oil and vinegar dressing. It’s colorful, too. Pistachio Ice Cream Dessert is a fabulous treat, with its crisp crust and crunchy toffee topping. It’s a tradition with us to have just desserts on www.tasteofhome.com

Recall Your Mom’s Best? If we feature your mom’s meal, you’ll earn $75.00. Send at least four recipes with background information. See Contributor Guidelines on page 62 or on our Web site to find out more.

k Enjoy another family-favorite meal from a reader’s mom at www.taste ofhome.com/plus.

Portrait Innovations

By Heather Ahrens

Working Together Mom once said that even the toughest job could be fun if we did it together.And that’s the truth! Canning tomatoes and making sauerkraut weren’t exactly enjoyable, but most of the time, we’d be laughing, singing or playing games like I Spy while we worked. My mother believes that raising us kids is more important than anything.That doesn’t mean she didn’t do other things. She sewed, played softball and took daily walks. She has also homeschooled all of us kids. I just graduated and hope to be a chef someday. I love practicing on my family and entering baked goods at our county fair.Last year,I won a “best of show,”a blue ribbon and 13 other ribbons.My oldest sister says I should open my own cafe! The credit has to go to God and to my mom, who taught me to follow recipes, read directions carefully and start a meal soon enough so we don’t eat at midnight! Now that all but three of the younger kids are cooking, Mom doesn’t cook as much anymore. But she still puts together Sunday lunch and gets up early on Saturday mornings to make pancakes. Her labors of love are always appreciated! I hope you enjoy these family favorites as much as all of us do.

Tammy Ahrens and husband Leslie pose with their 11 children for this keepsake family portrait.

13

Just Desserts

Surprise Your

Sweetheart These luscious confections will leave your truelove starry-eyed.

Red Velvet Heart Torte ß ß

PREP: 25 min. BAKE: 30 min. + cooling

Amy Freitag from Stanford, Illinois shares the recipe for this scrumptious fruit-topped layer cake. “I make this dessert every February 14 for my husband’s birthday,” says Amy. “Its heart shape is pretty for Valentine’s Day, plus it’s quick and easy to make.” 1 package (18-1/4 ounces) red velvet cake mix 1 carton (6 ounces) raspberry yogurt 1/3 cup confectioners’ sugar 1 carton (12 ounces) frozen whipped topping, thawed 1 cup raspberry pie filling Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, combine yogurt and confectioners’ sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to

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Taste of Home • February/March 2007

maining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight. Yield: 4 servings.

Hazelnut Chocolate Cookies ß ß

Splitting Cake Layers Use a ruler to find the center of the layer, inserting toothpicks around the cake as a guide. Then, cut the layer in half with a long serrated knife.

PREP: 20 min. BAKE: 15 min. per batch + cooling

Toasted hazelnuts are showcased in these cute, crisp cookies from Elisa Lochridge of Aloha, Oregon. “Chocolate and nuts are always enjoyed in our household, so I knew these cookies would be a hit,” Elisa says. 1/2 cup butter, softened

Editor’s Note: This recipe was tested with Duncan Hines red velvet cake mix.

Rhubarb Raspberry Mousse ß

PREP: 30 min. + chilling

24 whole hazelnuts, toasted and peeled Confectioners’ sugar In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and cocoa; gradually add to creamed mixture. Beat in ground hazelnuts. Roll into 1-in. balls. Press one whole hazelnut into each. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 15-19 minutes or until firm to the touch. Let stand for 2 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners’ sugar. Yield: 2 dozen.

6 tablespoons sugar 1 teaspoon vanilla extract

within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings.

3/4 cup ground hazelnuts

3/4 cup cake flour 1/4 cup baking cocoa

For lots more heartfelt Valentine’s Day goodies, visit www.tasteofhome.com/plus.

Charm your valentine with Rhubarb Raspberry Mousse and Hazelnut Chocolate Cookies.

Please your special someone with this pretty, pink mousse from Linda Ahtiainen of Gibsons, British Columbia. Bursts of rhubarb and raspberry flavors add pleasant tang, and the dessert’s creamy texture is delightful. 3 cups sliced fresh or frozen rhubarb 1 cup plus 1 tablespoon cold water, divided 12 tablespoons sugar, divided 2 teaspoons lemon juice 2 teaspoons unflavored gelatin 1 cup fresh or frozen raspberries, thawed 3/4 cup heavy whipping cream In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally. In a small mixing bowl, beat cream and re-

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15

Spring

Feast Features Lamb 16

Millie Vickery delights guests with Crusty Roast Leg of Lamb, Springtime Asparagus Medley, Strawberry-Banana Angel Torte, Cracked Pepper Salad Dressing and Banana Citrus Sorbet.

Taste of Home • February/March 2007

She loves to write about and share great food! By Millie Vickery Lena, Illinois

From all the treasured recipes I’ve collected over the years, it’s impossible to narrow them down to one favorite meal. But with spring coming, this dinner of Crusty Roast Leg of Lamb, Springtime Asparagus Medley,Cracked Pepper Salad Dressing,Banana Citrus Sorbet and StrawberryBanana Angel Torte really celebrates the season. These five recipes (find them below and on p. 33) are among hundreds that I’ve included in my “Cooking with Millie” newspaper column over the years and put together in a cookbook with that same title. I love to try new recipes and adjust them to my taste…to share good recipes with friends…and to entertain. Lamb’s a Spring Treat Crusty Roast Leg of Lamb is delightful for Easter. It would also be perfect for St. Patrick’s Day, since lamb is a traditional favorite of the Irish. With its golden herb crust and surrounded by apple slices and potatoes, this roast makes a beautiful presentation. I grow lots and lots of mint in my little garden and like to serve lamb with mint jelly or mint sauce. Fresh mint also makes a great garnish for any lamb dish, along with pear or apricot halves and red grapes.

Banana Citrus Sorbet ß

PREP: 10 min. + freezing 1/2 cup lemon juice 3 medium ripe bananas, cut into chunks

1-1/2 cups sugar 2 cups cold water 1-1/2 cups orange juice Place lemon juice and bananas in blender; cover and process until smooth. Add sugar; cover and process until blended. Transfer to a large bowl; stir in water and orange juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 1 month. Yield: 2-1/2 quarts.

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For over 50 years, I cooked with joy for my late husband, Eugene “Vic.” Now I live alone, but I still love to have family and guests for dinner. I like to be creative and have fun with food. My mom,a wonderful cook,was always adding something for extra color and appeal. Her influence is evident in my eye-catching tossed salad, served with flavorful Cracked Pepper Salad Dressing. It is creamy, delicious and simple to mix up. Often, I’ll start a meal with a salad, then surprise guests with a sorbet refresher before the main course. Banana Citrus Sorbet is a recipe from my friend Adrianne St. George, who gave elegant parties. A zippy sauce brings out the flavor of the vegetables in Springtime Asparagus Medley. Accented by blue cheese and crunchy almonds, this dish is delicious hot or cold. When a recipe is easy but it looks like you fussed, it’s a keeper. Strawberry-Banana Angel Torte, with its luscious creamy filling and fresh fruit, is one of these. Of course, you can make the angel food cake from scratch if you have the time and the egg whites. But buying the cake or baking it from a mix gets you off to a quick start. She Talks About Garnishing Over the years, I’ve won awards in cooking contests and have given programs on garnishing. I’ve won many writing awards, too. Currently, I’m typing my husband’s last book on the computer. He wrote 10 books after retiring from his practice, including House Calls: Life of a Country Doctor.Vic also wrote poems, including some fun ones about me and my cooking. My life changed dramatically after I lost him.But I keep very busy. Last year, I sold the big Victorian home where we lived for decades and moved to an apartment.I still spend much of my time at our vacation home on nearby Apple Canyon Lake. Whether here or there, you’ll often find me in the kitchen,trying a new recipe or making an old favorite. I hope you’ll enjoy this mouth-watering menu to welcome spring! At www.tasteofhome.com, you’ll find… • Millie’s favorite pecan pie and cheesecake recipes • Recipes for mint jelly and mint sauce • A cute poem her husband wrote about the day she decided not to make gravy.

“I like to be creative and have fun with food.”

Field Editor: Millie Vickery Lena, Illinois Family: Millie has four children, eight grandchildren and a new greatgrandson; the family is spread over 10 states. Her late husband, Eugene “Vic,” was a familypractice physician. Jobs: Writes weekly “Cooking with Millie” column for Northwestern Illinois Farmer; contributing editor to MD’s Wife, a national medicalauxiliary magazine. Activities: Serves on Highland College Foundation Board of Directors; active in Illinois Women’s Press Association, P.E.O. International, Beta Sigma Phi sorority. Hobbies: Friends (“they rate #1 on my special interest list”), cooking, collecting dolls, photography.

17

Celebrating My Heritage

Easter Butter Lamb Is Polish Specialty

By Marya LaRoche Cheshire, Massachusetts

I began learning

how to make butter lambs when I turned 2.The lamb, which signifies the goodness and richness of Christ, is traditionally found in Polish Easter baskets. My sister and I had the best teacher in the world—our mother.Mom taught but-

18

ter lamb classes at local churches and schools in our Polish-Catholic community, and we often tagged along. As a child, I loved Easter. On Holy Saturday,my family carefully laid out our Easter spread, and our priest made a special visit to perform the blessing.This is called Swieconka,or blessing of the Easter food. Only after the food was blessed could we dig in! The feast included kielbasa sausage (God’s favor and generosity), bread (the Bread of Life),horseradish (the passion of Christ), salt (the bitter tears of Christ) and decorated eggs (new life). My 2-year-old daughter, Felicia (pictured at left), is involved in all of our Polish cooking traditions, and the butter lamb is one of her favorites. I’m proud to teach my daughter a special part of our heritage, just like my mom and grandma did! For a detailed diagram of the Woolly Butter Lamb, please visit our Web site at www.tasteofhome.com.

Woolly Butter Lamb ß

PREP: 2 hours 2 sticks cold butter (1/2 pound) 1 tablespoon butter, softened 2 whole cloves 1/8 teaspoon ground cinnamon

Fresh parsley sprigs and edible pansies, optional Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb’s body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges. Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside. Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears. Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.) Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired. Yield: 1 butter lamb.

Taste of Home • February/March 2007

Whipping Cream! Whether it’s whisked to Chocolate Ganache Cake fluffy peaks or stirred in to ß PREP: 40 min. + chilling add richness, this old- ß BAKE: 20 min. + cooling “Here’s to that chocolate fashioned ingredient is a fix we all need!” notes sure winner!

field editor Kathy Kittell, Lenexa, Kansas. She uses cream in the filling and glaze of her dessert.

Wow the crowd with Chocolate Ganache Cake, Elegant White Chocolate Mousse and Java Cream Puffs.

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3/4 cup butter, softened 1-1/2 cups sugar 1 egg 1 teaspoon vanilla extract 1 cup buttermilk 3/4 cup sour cream 2 cups all-purpose flour 2/3 cup baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt FILLING: 4 squares (1 ounce each) semisweet chocolate 1 cup heavy whipping cream 1/2 teaspoon vanilla extract GLAZE: 8 squares (1 ounce each) semisweet chocolate 1/4 cup butter, cubed 3/4 cup heavy whipping cream

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into two greased and waxed paperlined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. For glaze, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour glaze over top of cake. Refrigerate until serving. Yield: 12-14 servings.

More Whipping Cream… 19

Food for Thought: The cow is of the bovine ilk; One end is moo, the other milk. —Ogden Nash

The Secret Is…

More Whipping Cream… Elegant White Chocolate Mousse (Previous page) ß

PREP: 20 min. + chilling

“Simply elegant” is a fitting description for this smooth treat from field editor Laurinda Johnston of Belchertown, Massachusetts. Whipped cream teams up with white chocolate to make her easy recipe extra special. 12 squares (1 ounce each) white baking chocolate, coarsely chopped 2 cups heavy whipping cream, divided 1 tablespoon confectioners’ sugar Food for Thought: Don’t listen to half-truths; you may get the wrong half.

1 teaspoon vanilla extract In a heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream. Cook and stir until chocolate is melted and mixture is smooth. Cool to room temperature. In a small mixing bowl, beat remaining cream with confectioners’ sugar and vanilla until soft peaks form. Fold about 1/4 cup into chocolate mixture. Fold in remaining whipped cream mixture. Spoon into dessert dishes. Cover and refrigerate for at least 2 hours. Yield: 8 servings.

Java Cream Puffs (Previous page) ß ß

PREP: 25 min. + chilling BAKE: 30 min. + cooling

These goodies have chopped pecans in the puffs and a mocha cream filling. “Your guests will be impressed,” points out field editor Iola Egle from Bella Vista, Arkansas. 1/2 cup water 1/4 cup butter, cubed 1/8 teaspoon salt 1/2 cup all-purpose flour 2 eggs 1/4 cup finely chopped pecans MOCHA CREAM FILLING: 1/2 cup strong brewed coffee 24 large marshmallows 1-1/2 cups heavy whipping cream 1/4 cup hot fudge ice cream topping, warmed

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In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened. In a large mixing bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping. Yield: 8 servings.

Making Cream Puffs 1. Bring water, butter and salt to a boil in a saucepan. Add the flour all at once; stir briskly until the mixture leaves the side of the pan and forms a ball. 2. Remove from heat; let stand for 5 minutes to allow mixture to cool before adding the eggs. Beat well after adding each egg. Continue beating until mixture is smooth and shiny. 3. Drop dough 3 in. apart onto a greased baking sheet. Bake as directed. 4. Remove puffs from pan to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs and set tops aside; remove soft dough from inside with a fork and discard. Fill as directed.

Cheese Ravioli With Zucchini (Above) ß ß

PREP: 15 min. COOK: 20 min.

Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts recommends the recipe. 1 cup heavy whipping cream 1/2 cup chicken broth 1 package (9 ounces) refrigerated cheese ravioli 1 small onion, finely chopped 1 tablespoon butter 1 medium sweet red pepper, julienned 3 cups julienned zucchini 1/2 teaspoon salt 1/4 teaspoon garlic powder 3/4 cup grated Parmesan cheese, divided 1 to 2 tablespoons minced fresh basil 1 tablespoon minced fresh parsley In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions. In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. Stir 1/2 cup Parmesan cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.

Taste of Home • February/March 2007

ß

PREP: 35 min. + freezing

“I first served this at my grandparents’ 50th-anniversary celebration. It was a wonderful way to top off an already delicious event,” recalls Jenni Anderson of Bullhead City, Arizona. “Everyone really appreciated the treat.” 1 cup milk 1-1/4 cups plus 3 tablespoons sugar, divided 3 egg yolks, lightly beaten 2 cups heavy whipping cream 2 teaspoons vanilla extract 2 packages (8 ounces each) cream cheese, cubed

1/2 cup peach nectar 4 teaspoons lemon juice 4 medium fresh peaches, peeled and chopped or 1-1/2 cups frozen sliced peaches, chopped In a small saucepan, heat milk to 175°; stir in 1-1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturer’s directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during last 5 minutes of freezing. Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months. Yield: 2 quarts.

Versatile Chili-Cheese Sauce ß

PREP/TOTAL TIME: 30 min.

“It’s so good, there’s no limit to the ways this sauce can be enjoyed,” says Darlene Brenden, a Salem, Oregon field editor. “We use it as a fondue…as a dip for tortilla chips or vegetables…or poured over grilled chicken, baked potatoes and more.” 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups heavy whipping cream 1 cup (8 ounces) sour cream 1 can (4 ounces) chopped green chilies, undrained 3 teaspoons chicken bouillon granules 1 cup (4 ounces) shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese

In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups.

Frosty Key Lime Pie (Above) ß

PREP: 20 min. + freezing

Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It’s a favorite of field editor Lisa Feld from Grafton, Wisconsin. 1 can (14 ounces) sweetened condensed milk 6 tablespoons key lime juice 2 cups heavy whipping cream, whipped, divided 1 graham cracker crust (9 inches) In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream. Yield: 6-8 servings.

Whip up more creamy classics for family and friends at www.tasteofhome.com/plus.

Creamy Equivalent 1 cup = 2 cups whipping cream whipped cream

1/4 teaspoon pepper

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21

Food for Thought:You’re only cooking up trouble when you stew about tomorrow.

Peach Cheesecake Ice Cream (Below)

Want even more super sandwich suggestions? Find them at www.tasteofhome.com/plus.

StackUp! It Enjoy variety and loads of flavor with these sandwich favorites.

Blue Cheese Clubs (Above) ß

PREP/TOTAL TIME: 25 min.

The secret isn’t always in the sauce. In this case, it’s a mild blue cheese spread that complements the turkey. “These sandwiches look elegant, and they’re easy to make,” says field editor Nancy Jo Leffler of Depauw, Indiana. 1 package (3 ounces) cream cheese, softened 1/2 cup crumbled blue cheese 4 tablespoons mayonnaise, divided 1 teaspoon dried minced onion Dash salt and pepper Dash Worcestershire sauce 8 slices white bread, toasted 8 slices tomato 8 slices deli turkey 4 slices Swiss cheese 4 slices whole wheat bread, toasted 8 bacon strips, cooked 4 lettuce leaves

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In a small mixing bowl, beat cream cheese. Add blue cheese, 1 tablespoon mayonnaise, onion, salt, pepper and Worcestershire sauce; beat until combined. Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles. Yield: 4 servings.

Marinated Beef on Buns ß ß

PREP: 15 min. + marinating BAKE: 2 hours + standing

Fresh garlic adds robust flavor to these warm, hearty sandwiches from Nancy Yarlett of Thornhill, Ontario. “I cooked triple the amount for a huge family reunion, and all of my in-laws asked for the recipe!” she says. 3-1/2 2 1-1/2 1 1/2 1/2 4 1/4

cups ketchup medium onions, finely chopped cups packed brown sugar cup soy sauce cup white vinegar cup vegetable oil garlic cloves, minced teaspoon ground ginger

1 beef eye round roast (3 pounds) 3/4 cup water 12 sandwich buns, split In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserved marinade; pour over roast. Cover and bake at 350° for 2 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve on buns. Skim fat from pan juices; serve with sandwiches. Yield: 12 servings.

Shrimp Salad Croissants ß

PREP: 15 min. + chilling

The scrumptious salad that fills these sandwiches is loaded with shrimp. “I get raves every time I make it,” notes Molly Seidel, a field editor from Edgewood, New Mexico. “I like to serve them with potato sticks on the side. You can also serve the salad on a bed of lettuce.” 1 pound cooked small shrimp 2 celery ribs, diced Taste of Home • February/March 2007

2 small carrots, shredded 1 cup mayonnaise 1/3 cup finely chopped onion Dash salt and pepper 2 packages (2-1/4 ounces each) sliced almonds 8 croissants, split In a large bowl, combine the shrimp, celery, carrots, mayonnaise, onion, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in almonds. Serve on croissants. Yield: 8 servings.

Buffalo Wing Hoagies ß

PREP/TOTAL TIME: 30 min.

“The first time I had buffalo wings, I just about flipped! I really liked them,” says Kelly Williams, a field editor from La Porte, Indiana. “Since then, I’ve used the concept for a variety of foods, including these zippy sandwiches.” 1 package (9 ounces) ready-to-use Southwestern chicken strips 1 cup butter, softened, divided 2 tablespoons Louisiana-style hot sauce 1 tablespoon barbecue sauce 1/2 teaspoon chili powder 6 garlic cloves, minced 1 tablespoon minced fresh parsley

Enliven lunch with Shrimp Salad Croissants, Buffalo Wing Hoagies and Marinated Beef on Buns.

4 hoagie buns, split 4 cups shredded lettuce 2 tablespoons finely chopped celery Dash salt and pepper 4 plum tomatoes, sliced 2 tablespoons blue cheese dressing In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through. Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat for 3-5 minutes or until lightly browned. Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.

Zesty Vegetarian Wraps (Above) ß

3

PREP/TOTAL TIME: 10 min. Includes Nutrition Facts.

Cori Lehman of South Milwaukee, Wisconsin, shares this satisfying vegetarian roll-up. The pretty tortilla holds crisp veggies, spicy cheese slices and a Southwest-style dressing. 2 tablespoons mayonnaise 1 teaspoon lime juice

2 to 4 drops Louisiana-style hot sauce 2 spinach tortillas or flour tortillas of your choice (8 inches) 2 lettuce leaves 1/2 medium green pepper, julienned 2 slices pepper Jack cheese In a small bowl, combine the mayonnaise, lime juice and hot sauce. Spread over tortillas. Top with lettuce, green pepper and cheese; roll up tightly. Yield: 2 servings. Nutrition Facts: 1 wrap (prepared with fat-free mayonnaise) equals 242 calories, 11 g fat (5 g saturated fat), 32 mg cholesterol, 427 mg sodium, 28 g carbohydrate, 2 g fiber, 10 g protein.

RECIPE SECTION

Soup’s On!

Colorful Chicken ’n’ Squash Soup and Danish Turkey Dumpling Soup are sure to chase the chill.

24

Taste of Home • February/March 2007

S

soup, was by far the largest category… with such delightful aliases as Mom’s Wellness Soup, Feel Good Soup and Make It Better Soup. Our judges happily slurped up the impressive variety of finalists…including standards like cream of mushroom and beef barley…and creative combinations such as sausage with spinach and Brie with mushrooms. After all the taste-testing simmered down, our panel chose the 12 most satisfying soups. Topping the list was Colorful Chicken ’n’ Squash Soup from Trina Bigham of Fairhaven, Massachusetts.Trina chose $500.00 for her Grand Prize. (See page 26 to meet Trina and learn more about

Tasty Toppings A simple garnish can dress up any bowl of soup. When selecting a pretty topper, keep in mind a couple rules of thumb: 1. Make sure the garnish complements the flavor of the soup...fried tortilla strips on a Southwestern-style chowder, for example. 2. Heavier garnishes, such as a slice of cucumber, require a heavy or thick soup. Use lighter garnishes, like a sprig of parsley, on creamed and brothy soups. Here are some other fun garnishes that will make a soup-er presentation: • Seasoned or plain croutons

• Shredded carrot

• Bacon crumbles

• A dollop of sour cream

• A sprinkling of chopped nuts

• Chinese noodles

• Slices of green onion

• Whipped cream

• Strips of sweet pepper

• Shredded cheese

her winning recipe.) Danish Turkey Dumpling Soup, submitted by Karen Sue Garback-Pristera of Albany, New York, won the secondplace prize—dinner for four at the restaurant of her choice. Ten runners-up each received a copy of our Contest Winning Annual Recipes 2007 cookbook. You’ll find all 12 winning soup recipes in the Clip & Keep recipe card section beginning on page 27, along with 20 more appetizing recipes from our readers and 1,000 field editors.You can easily lift out the 16 pages to place in a threering notebook. Next issue, along with more recipes from our field staff and readers, the winning recipes in our “Cupcake Challenge” contest will appear. (See page 43 for details on how you can enter our latest national recipe contest and vie for one of our fabulous prizes.)

Freezer Facts Most soups freeze well, so they’re ideal make-ahead dishes…and the leftovers taste great, too. Keep these tips in mind when freezing: • Soups made with cream or potatoes are better eaten fresh. They can taste grainy if frozen, thawed and reheated.

• Pasta can get mushy in the freezer, so add it to soup just before serving…not before freezing.

TAS TE OF HOM E • HEA RTW

• Thaw soup in the refrigerator and reheat in a saucepan.

ARM ING SOU PS

• For best flavor, do not freeze soups for more than 3 months.

2007

|w

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Turn to page 27 for 16 pages of recipes, including the winners of our “Soup’s On!” contest, in “card” form you can clip for your file!

• Cool soup before freezing.To cool it quickly, put the kettle in a sink filled with ice water.When cool, transfer to an airtight, freezer-safe container, leaving 1/4 inch of headspace for expansion.

More Soups for You!

Warm up with hot bowls of soup this winter or anytime with Taste of Home Heartwarming Soups, our 192page softcover cookbook that’s packed with over 400 recipes and tips. You’ll find everything from the perfect homemade broth to elegant, first-course soups that satisfy and impress. It’s available wherever magazines are sold or on-line at www.tasteofhome.com.

➜

DISPLAY

VOL. 1, UNTIL APRIL 9, 2007 2007 $9.99 U.S. /

A REIM $12.99 Canada AN PUBL ICATION

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Food for Thought: Don’t sit around crying in your soup and then complain that it’s too salty.

S Sipping soup

from a bowl or a mug couldn’t be more comforting on a chilly, blustery day. Most every cook has one recipe that’s a well-loved family tradition…whether it’s a creamy tomato bisque, a chunky vegetable soup or a hearty seafood chowder. Taste of Home readers proved that point, sharing more than 4,000 of their tried-and-true favorites in our recent “Soup’s On!” national recipe contest. Entries ran the gamut, from thick and creamy to brothy or stew-like. Many recipes used readers’“secret”ingredients, such as cola, coconut milk and peanut butter. Some were made from scratch; others started with canned soup. That age-old home remedy, chicken

Tips by the Spoonful

Grand Prize

• If my cream soups are a bit thin, I sprinkle and stir in small amounts of instant mashed potatoes to thicken them. —Deyanne Davies Rossland, British Columbia

• Seafood should be added during the final stage of soup preparation to prevent it from getting chewy. —Ana Gronseth, Homer, Alaska • Use white pepper to complement the color of pale cream soups.White pepper is stronger than black pepper,so use a light hand. —Pam Ray, Willis, Texas • Cooked pasta will hold its shape better in soup if added just before serving. —Cliff Cunningham, St. Paul, Minnesota • After cooking soup on the stove,transfer to a slow cooker for buffet-style serving at your next potluck dinner. —Robyn Hardisty, Lakewood, California • To make tortilla strips for a soup garnish,cut corn tortillas into 1/2-inch strips. Fry in a small amount of oil for about 2 minutes, and drain on paper towels. —Carolyn Gregory Hendersonville, Tennessee

• Pressed for time? Reduce your prep time by using frozen vegetables for soup. —Diane Langston, Newark, Delaware • I like to add a dash or two of chili powder to my soup to give it a little kick. —April Gilbert, Corning, California • When you want crumbled bacon for a garnish,dice the bacon before frying, and it will cook up fast and easy. —Derma McGann, Boise, Idaho • To add flavor and give my soup a fresher taste,I add a few drops of vinegar just before eating. —Elaine Mascarelli, Phoenix, Arizona

26

Her Flavorful Soup

Squashes the Competition Eating healthier came with a bonus for Trina Bigham of Fairhaven, Massachusetts. It earned her $500.00! Our judges awarded her nutritious Colorful Chicken ’n’ Squash Soup the Grand Prize in our recent “Soup’s On!” recipe contest.They loved the great flavor of the chicken broth and the homey mix of squash, onions, kale and carrots. (See the recipe on the opposite page.) Trina started making the soup just a couple years ago...about the same time she decided to start cooking healthier meals for her family—husband Chai and their three children, Kai, 19; Elle, 17; and Brennan, 15. Chai is a mechanical engineer. Trina works as a care coordinator, providing support to families that have children with complex medical issues and multiple disabilities. “I wanted to get away from processed and refined foods, and this soup fit right in,” says Trina.“I got the recipe from a friend and added the kale. She put the soup through a food processor, but I chose not to. “The whole family enjoys it.I serve the soup for lunch with a sandwich or for dinner with a salad. My mother loves it, too, so I often make it for her.” Trina considers soup a specialty, but she also prepares a lot of Thai food.

“My husband, Chai, is from Thailand, and we lived there for 3 years, in the early 1990s. I learned to cook Thai food from my sisters-in-law and nieces. My favorite dish is kao soi, made with noodles, curry and turmeric.” “From Scratch” Suits Her These days,Trina cooks everything from scratch, using mostly organic fruits and vegetables.She even makes her own yogurt, mayonnaise and ketchup. On weekends,her husband often does the cooking.“Chai is great at throwing things together with whatever ingredients are in the fridge,” says Trina. The couple enjoys traveling with their kids.“We have always traveled a lot as a family,”Trina notes.“We’ve not only been to Thailand, but to destinations such as Japan,Hawaii,Colorado and California as well as on many cruises. And we love New York City!” So, it’s no surprise that Trina plans to use her “soup-er” prize money for yet another excursion. Win Cash! Like Trina, each issue’s Grand Prize winner is awarded $500.00 in cash.Turn to page 43 to learn how you can enter Taste of Home’s next national recipe contest…and get your own chance at the top prize! Taste of Home • February/March 2007

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“Soup’s On!” Contest

Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes,I use chicken or ham instead of the seafood,leaving out the Clamato juice.Either way,this pretty soup is a winner. —Ami Paton

I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course along with your favorite bread or rolls. —Nadina Iadimarco

Waconia, Minnesota

❧ PREP: 25 min. ❧ COOK: 25 min.

❧ PREP: 30 min. ❧ COOK: 25 min.

Burton, Ohio

Golden Seafood Chowder

Cheeseburger Paradise Soup

Albany, New York

Fairhaven, Massachusetts

“Soup’s On!” Contest

This recipe was handed down from my grandmother,who was a Danish caterer. My 100 percent Italian husband has come to expect this on a chilly evening,as it not only warms the body but warms the heart as well. —Karen Sue Garback-Pristera

When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family.This soup is loaded with nutritious squash, kale and carrots. I make it every week, and my family loves it. —Trina Bigham

Danish Turkey Dumpling Soup ❧ PREP: 35 min. ❧ COOK: 2-1/2 hours

Grand Prize

❧ PREP: 25 min. ❧ COOK: 1-1/2 hours

Colorful Chicken ’n’ Squash Soup

“Soup’s On!” Contest

“Soup’s On!” Contest

2nd Place

28

Taste of Home • February/March 2007

1 broiler/fryer chicken (4 pounds), cut up 13 cups water 5 pounds butternut squash, peeled and cubed (about 10 cups) 1-1/4 pounds fresh kale, chopped 6 medium carrots, chopped 2 large onions, chopped 3 teaspoons salt

Colorful Chicken ’n’ Squash Soup

6 medium potatoes, peeled and cubed 1 small carrot, grated 1 small onion, chopped 1/2 cup chopped green pepper 2 tablespoons chopped seeded jalapeno pepper 3 cups water 2 tablespoons plus 2 teaspoons beef bouillon granules 2 garlic cloves, minced 1/8 teaspoon pepper 2 pounds ground beef 1/2 pound sliced fresh mushrooms 2 tablespoons butter 5 cups milk, divided 6 tablespoons all-purpose flour 1 package (16 ounces) process cheese (Velveeta), cubed

Cheeseburger Paradise Soup

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through. Yield: 14 servings (5-1/2 quarts).

FEBRUARY MARCH 2007

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Crumbled cooked bacon

FEBRUARY MARCH 2007

1 leftover turkey carcass (from a 12- to 14-pound turkey) 9 cups water 3 teaspoons chicken bouillon granules 1 bay leaf 1 can (14-1/2 ounces) stewed tomatoes, cut up 1 medium turnip, peeled and diced 2 celery ribs, chopped 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup minced fresh parsley 1 teaspoon salt DUMPLINGS: 1/2 cup water 1/4 cup butter, cubed 1/2 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 2 eggs 1 tablespoon minced fresh parsley

Danish Turkey Dumpling Soup

1/2 cup finely chopped onion 1/4 cup butter, cubed 1 can (14-1/2 ounces) chicken broth 1 cup cubed peeled potato 2 celery ribs, chopped 2 medium carrots, chopped 1/4 cup Clamato juice 1/4 teaspoon lemon-pepper seasoning 1/4 cup all-purpose flour 2 cups milk 2 cups (8 ounces) shredded sharp cheddar cheese 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 1 cup cooked medium shrimp, peeled and deveined

Golden Seafood Chowder

Place carcass, water, bouillon and bay leaf in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender. For dumplings, in a large saucepan, bring water and butter to a boil. Combine flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in parsley. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings (about 2 quarts).

FEBRUARY MARCH 2007

In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted. Yield: 4 servings.

FEBRUARY MARCH 2007

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“Soup’s On!” Contest

Our family calls this comforting, old-fashioned soup our “Sunday dinner soup”because it’s almost a complete dinner in a bowl.You’ll love the satisfying flavor! —Marie McConnell

Chock-full of delicious ingredients,this stew-like soup is actually easy to prepare. I serve it with homemade bread or breadsticks. You can substitute chuck roast for the stew meat if you like. —Sherman Snowball

San Antonio, Texas

“Soup’s On!” Contest

Inman, South Carolina

I’ve always enjoyed cooking and recently created this rich soup. It’s always a hit.You can also garnish it with chopped green onion tops or shredded Swiss cheese. —Nathan Mercer

❧ PREP/TOTAL TIME: 30 min.

❧ PREP: 5 min. ❧ COOK: 30 min.

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant.When I returned to Texas, I longed for it but never found a recipe. I experimented with many versions before creating this one. —Brenda Tollett

Creamy Bacon Mushroom Soup

Lemony Chicken Soup

Las Cruces, New Mexico

❧ PREP: 25 min. ❧ COOK: 40 min.

❧ PREP: 20 min. ❧ COOK: 2 hours

Salt Lake City, Utah

Chicken Soup with Potato Dumplings

Hearty Beef Vegetable Soup

“Soup’s On!” Contest

“Soup’s On!” Contest

30

Taste of Home • February/March 2007

1

6 2

1 2 2 3 1 3 4

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tablespoons all-purpose flour teaspoon salt teaspoon pepper pound beef stew meat, cut into 1/2-inch cubes tablespoons olive oil can (14-1/2 ounces) Italian diced tomatoes can (8 ounces) tomato sauce tablespoons red wine vinegar tablespoons Worcestershire sauce garlic cloves, minced teaspoon dried oregano cups hot water medium potatoes, peeled and cubed medium carrots, sliced medium turnips, peeled and cubed medium zucchini, halved lengthwise and sliced

Hearty Beef Vegetable Soup

1/3 cup butter, cubed 3/4 cup all-purpose flour 6 cups chicken broth, divided 1 cup milk 1 cup half-and-half cream 1-1/2 cups cubed cooked chicken 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper Dash nutmeg 8 lemon slices

Lemony Chicken Soup

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Yield: 8 servings (about 2-1/2 quarts).

medium green pepper, julienned cup sliced fresh mushrooms medium onion, chopped can (4 ounces) chopped green chilies 2 tablespoons sugar

1 1 1 1

FEBRUARY MARCH 2007

In a soup kettle or large saucepan, melt butter. Stir in flour until smooth; gradually add 2 cups broth, milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon juice, salt, pepper, nutmeg and remaining broth. Cook over medium heat until heated through, stirring occasionally. Garnish each serving with a lemon slice. Yield: 8 servings (2 quarts).

FEBRUARY MARCH 2007

bacon strips, diced pound sliced fresh mushrooms medium onion, chopped garlic cloves, minced quart heavy whipping cream can (14-1/2 ounces) chicken broth package (5 ounces) shredded Swiss cheese tablespoons cornstarch teaspoon salt teaspoon pepper tablespoons water

1/4 cup chopped onion 2 garlic cloves, minced 1 tablespoon vegetable oil 6 cups chicken broth 2 cups cubed cooked chicken 2 celery ribs, chopped 2 medium carrots, sliced 1/4 teaspoon dried sage leaves DUMPLINGS: 1-1/2 cups biscuit/baking mix 1 cup cold mashed potatoes (with added milk) 1/4 cup milk 1 tablespoon chopped green onion 1/8 teaspoon pepper

FEBRUARY MARCH 2007

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender. In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 5 servings.

FEBRUARY MARCH 2007

In a soup kettle or large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms, onion and garlic. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).

Chicken Soup with Potato Dumplings

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Creamy Bacon Mushroom Soup

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31

I make this zippy, satisfying soup all the time, and it’s my dad’s favorite.The recipe makes a lot, but I have found that it freezes well and tastes just as great reheated. —Linda Reis Salem, Oregon

❧ PREP: 25 min. ❧ COOK: 1 hour

❧ PREP: 35 min. ❧ COOK: 40 min.

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, substitute vegetable stock for the chicken broth. —Kim Pettipas

Oromocto, New Brunswick

“Soup’s On!” Contest

Minestrone with Italian Sausage

“Soup’s On!” Contest

Schaefferstown, Pennsylvania

After tasting a similar soup in a restaurant,I tinkered around with a few recipes at home, and this was the result.The recipe might seem complicated, but it’s really not. I love the blend of flavors. —Connie Stevens

❧ PREP: 30 min. ❧ COOK: 10 min.

Mushroom Tomato Bisque

Gingered Butternut Squash Soup

Artesia, New Mexico

My family named this spicy soup after the moniker of our home state, New Mexico:“Land of Enchantment.” We usually make a big batch of it around Christmas, when we have lots of family over…and we never have leftovers. —Suzanne Caldwell

❧ PREP: 30 min. ❧ COOK: 1 hour

Land of Enchantment Posole

“Soup’s On!” Contest

“Soup’s On!” Contest

32

Taste of Home • February/March 2007

1-1/2 pounds pork stew meat, cut into 3/4-inch cubes 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 3 cups beef broth 2 cans (15-1/2 ounces each) hominy, rinsed and drained 2 cans (4 ounces each) chopped green chilies 1 to 2 jalapeno peppers, seeded and chopped, optional 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1/2 cup minced fresh cilantro Tortilla strips, optional

Land of Enchantment Posole

Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every

4 pounds butternut squash, peeled and cubed (about 8 cups) 6 teaspoons olive oil, divided 1 large onion, chopped 2 tablespoons butter 1 tablespoon minced fresh gingerroot 2-1/2 teaspoons curry powder 3/4 teaspoon salt 1/4 teaspoon pepper 3 large potatoes, peeled and cubed 6 cups chicken broth 1-1/2 cups milk Sour cream, optional

Gingered Butternut Squash Soup

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is no longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired. Yield: 5 servings.

FEBRUARY MARCH 2007

15 minutes. Bake 5-10 minutes longer or until tender. Set aside. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. Stir in the reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).

FEBRUARY MARCH 2007

pound bulk Italian sausage large onion, chopped large carrots, chopped celery ribs, chopped medium leek (white portion only), chopped garlic cloves, minced medium zucchini, cut into 1/2-inch pieces pound fresh green beans, trimmed and cut into 1/2-inch pieces cups beef broth cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic cups shredded cabbage teaspoon dried basil teaspoon dried oregano teaspoon pepper

1-1/2 pounds plum tomatoes, halved lengthwise 5 tablespoons olive oil, divided 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1/2 pound sliced fresh mushrooms 1/2 cup finely chopped sweet onion 1-1/4 cups chicken broth 1/3 to 1/2 cup tomato paste Pinch sugar, optional 3/4 cup heavy whipping cream 2 tablespoons grated Parmesan cheese

Mushroom Tomato Bisque

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1/4

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Minestrone with Italian Sausage

Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned. Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.

FEBRUARY MARCH 2007

In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer. Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes. Return to a boil. Stir in garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until the pasta is tender. Serve with Parmesan cheese. Yield: 11 servings (about 3 quarts).

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1/2 cup uncooked small pasta shells 3 tablespoons minced fresh parsley 1/3 cup grated Parmesan cheese

FEBRUARY MARCH 2007

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E d i t o r ’ s Fa v o r i t e M e a l

Featured on page 16

E d i t o r ’ s Fa v o r i t e M e a l

Readers of my “Cooking with Millie”newspaper column share their best recipes, like this lovely dessert from Cheryl Rife. It’s a perfect ending to a spring meal. —Millie Vickery

Seasonal and tasty, this colorful side dish is delicious served warm or cold. I always receive compliments on the zesty sauce. —Millie Vickery

Featured on page 16

Lena, Illinois

❧ PREP/TOTAL TIME: 20 min.

❧ PREP/TOTAL TIME: 25 min.

Lena, Illinois

StrawberryBanana Angel Torte

Featured on page 16

Springtime Asparagus Medley

Featured on page 16

Lena, Illinois

Lena, Illinois

The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It’s easy to mix up and great to have on hand. —Millie Vickery

❧ PREP: 15 min. + chilling

❧ PREP: 20 min. ❧ BAKE: 2 hours + standing

For Easter dinner,St.Patrick’s Day or another spring occasion, this tender and flavorful lamb roast makes a wonderful entree. Potatoes and apple cooked with the meat add to its home-style appeal. —Millie Vickery

Cracked Pepper Salad Dressing

Crusty Roast Leg of Lamb

E d i t o r ’ s Fa v o r i t e M e a l

E d i t o r ’ s Fa v o r i t e M e a l

34

Taste of Home • February/March 2007

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 350° for 1 hour.

1 boneless leg of lamb (4 to 5 pounds) 1 cup soft bread crumbs (about 2 slices) 2 tablespoons butter, melted 1/2 teaspoon herbes de Provence Dash salt and pepper 1 large onion, finely chopped 1 can (14-1/2 ounces) chicken broth 2-1/2 pounds medium potatoes, peeled and cut into wedges 1 large tart apple, sliced

Crusty Roast Leg of Lamb

1 cup water 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces 2 small tomatoes, cut into wedges 3 tablespoons cider vinegar 3/4 teaspoon Worcestershire sauce 1/3 cup sugar 1 tablespoon grated onion 1/2 teaspoon salt 1/2 teaspoon paprika 1/3 cup vegetable oil 1/3 cup sliced almonds, toasted 1/3 cup crumbled blue cheese, optional

Springtime Asparagus Medley

Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.

FEBRUARY MARCH 2007

In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm. In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over asparagus mixture and toss to coat. Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm. Yield: 8-10 servings.

FEBRUARY MARCH 2007

cups mayonnaise cup water cup milk cup buttermilk tablespoons grated Parmesan cheese tablespoon coarsely ground pepper teaspoons finely chopped green onion teaspoon lemon juice teaspoon garlic salt teaspoon garlic powder

In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.

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2

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Cracked Pepper Salad Dressing

1 prepared angel food cake (8 inches) 1/2 cup sour cream 1/4 cup sugar 1/4 cup pureed fresh strawberries 3/4 cup sliced ripe bananas 1/2 cup sliced fresh strawberries 1 cup heavy whipping cream, whipped Halved fresh strawberries

Strawberry-Banana Angel Torte

FEBRUARY MARCH 2007

Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with the halved strawberries. Yield: 8-10 servings.

FEBRUARY MARCH 2007

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Featured on page 12

Featured on page 12

Avon, Ohio

Avon, Ohio

My Mom’s Best Meal

Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house.Everyone will enjoy the appealing pistachio flavor and sweet toffee topping. —Heather Ahrens

Navel oranges give this crisp,cool salad a pleasant tang that will brighten any meal.There’s even orange juice in the light vinaigrette that glistens as it coats the greens. —Heather Ahrens

✓ Includes Nutrition Facts.

❧ PREP: 20 min. + freezing

❧ PREP: 20 min. + chilling

Featured on page 12

Pistachio Ice Cream Dessert

My Mom’s Best Meal

Avon, Ohio

Mom rarely serves her flank steak without these creamy potatoes. Their satisfying bacon, cheese and onion flavors go over big with our family. —Heather Ahrens

❧ PREP: 20 min. ❧ BAKE: 1 hour 20 min.

Cheddar Twice-Baked Potatoes

Romaine with Oranges

Featured on page 12

Avon, Ohio

This marinated steak is so moist that it will become one of your favorite ways to serve beef. You can even prepare it on the grill.It cuts easily into thin, delicious slices. —Heather Ahrens

❧ PREP: 10 min. + marinating ❧ COOK: 20 min.

Tender Flank Steak

My Mom’s Best Meal

My Mom’s Best Meal

36

Taste of Home • February/March 2007

cup reduced-sodium soy sauce cup lemon juice cup honey garlic cloves, minced beef flank steak (1-1/2 pounds)

In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours. Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for mediumrare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice steak across the grain. Yield: 6 servings.

1 1/4 1/4 6 1

Tender Flank Steak

6 cups torn romaine 2 medium navel oranges, peeled and sectioned 6 slices red onion, separated into rings DRESSING: 1/4 cup olive oil 2 tablespoons orange juice 2 teaspoons cider vinegar 1/4 teaspoon salt Dash ground mustard

Romaine with Oranges

FEBRUARY MARCH 2007

Nutrition Facts: 1 cup equals 115 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 104 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1/2 fruit.

In a large salad bowl, toss the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Cover and refrigerate until chilled; toss before serving. Yield: 6 servings.

FEBRUARY MARCH 2007

large baking potatoes tablespoons butter, divided pound sliced bacon, diced medium onion, finely chopped cup milk egg teaspoon salt teaspoon white pepper cup (4 ounces) shredded cheddar cheese

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute

6 8 1/4 1 1/2 1 1/2 1/8 1

Cheddar Twice-Baked Potatoes

1 cup crushed butter-flavored crackers 1/4 cup butter, melted 3/4 cup cold milk 1 package (3.4 ounces) instant pistachio pudding mix 1 quart vanilla ice cream, softened 1 carton (8 ounces) frozen whipped topping, thawed 2 packages (1.4 ounces each) Heath candy bars, crushed

Pistachio Ice Cream Dessert

onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion. Spoon filling into the potato shells. Place on a baking sheet. Bake at 375° for 2025 minutes or until heated through. Yield: 6 servings.

FEBRUARY MARCH 2007

In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.

FEBRUARY MARCH 2007

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Po t l u c k P l e a s e r s

Whenever I attend a potluck or family gathering, I’m asked to bring this salad,which has been a family secret for over 50 years.My husband likes it as a main dish, served with garlic bread. —Barbara Robbins Cave Junction, Oregon

Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this attractive layered salad a real centerpiece. Feel free to alter the amount of dressing to your liking. —Genise Krause

Sturgeon Bay, Wisconsin

Featured on page 9

❧ PREP: 30 min. + chilling

❧ PREP/TOTAL TIME: 25 min.

Featured on page 9

Shrimp Macaroni Salad

Featured on page 9

✓ Includes Nutrition Facts.

Layered TortelliniSpinach Salad

Featured on page 9

Po t l u c k P l e a s e r s

If you’re looking for something different to take to a carry-in dinner,try this pretty salad featuring couscous, dried cranberries and almonds. It goes together quickly and is good for you, too! —Jean Ecos

I got the recipe for this colorful salad from my cousin,who always has great dishes at her parties …and this one is no exception! It’s sure to disappear fast whenever you serve it. —Valerie Holt Hartland, Wisconsin

❧ PREP: 25 min. + chilling

❧ PREP: 30 min. + chilling

Cartersville, Georgia

Cranberry-Nut Couscous Salad

Chicken Salad With a Twist

Po t l u c k P l e a s e r s

Po t l u c k P l e a s e r s

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Taste of Home • February/March 2007

1 1/2 1/4 3

1/2 1/3 1/3 2

8 2-1/2 1 2 1

ounces uncooked spiral pasta cups cubed cooked chicken medium onion, chopped celery ribs, chopped medium cucumber, seeded and chopped cup sliced ripe olives cup zesty Italian salad dressing cup mayonnaise teaspoons spicy brown or horseradish mustard teaspoon lemon juice teaspoon salt teaspoon pepper plum tomatoes, chopped

Chicken Salad with a Twist

1 package (19 ounces) frozen cheese tortellini 2 packages (6 ounces each) fresh baby spinach 6 cups shredded red cabbage 1 pint cherry tomatoes, quartered 3 tablespoons thinly sliced green onions 1 package (1 pound) sliced bacon, cooked and crumbled 1 bottle (16 ounces) ranch salad dressing

Layered Tortellini-Spinach Salad

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes. Yield: 12 servings.

FEBRUARY MARCH 2007

Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer spinach, cabbage, tomatoes and onions. Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving. Yield: 18 servings.

FEBRUARY MARCH 2007

1 package (10 ounces) plain couscous 1 cup dried cranberries 3/4 cup chopped green onions 3/4 cup chopped sweet yellow or red pepper 3/4 cup slivered almonds, toasted 1/3 cup lemon juice 1/4 cup olive oil 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper

Cranberry-Nut Couscous Salad

1 package (16 ounces) elbow macaroni 1 to 1-1/2 pounds cooked small shrimp 1 package (16 ounces) frozen peas, thawed 7 to 8 celery ribs, finely chopped 1 small onion, finely chopped DRESSING: 1-3/4 cups mayonnaise 3/4 cup French salad dressing 2 tablespoons sugar 2 tablespoons white wine vinegar 1-1/2 to 2-1/2 teaspoons paprika 1 to 2 teaspoons salt 1 to 2 teaspoons garlic powder 1 to 2 teaspoons pepper

Shrimp Macaroni Salad

Nutrition Facts: 1/2 cup equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled. Stir in the cranberries, onions, yellow pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 14 servings.

FEBRUARY MARCH 2007

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine macaroni, shrimp, peas, celery and onion. In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving. Yield: 16 servings.

FEBRUARY MARCH 2007

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Wyoming, Michigan

Tender, golden pastry crisscrosses a fruity filling in this family favorite.The recipe makes a big batch—perfect for a party or special occasion. —Ron Roth

❧ PREP: 45 min. + chilling ❧ BAKE: 25 min. + cooling

Hungarian Strawberry Pastry Bars

Northampton, Pennsylvania

Cooking for a Crowd

Cooking for a Crowd

Goshen, Indiana

These savory ham and pork loaves are drizzled with a sweet mustard glaze.When our pastor got married,he asked me to make them for his rehearsal dinner.A big fan of the special glaze,he requested triple the amount! —Esther Martin

❧ PREP: 30 min. ❧ BAKE: 1 hour 20 min.

Sausage Ham Loaves

Pardeeville, Wisconsin

I tried this fun flavor combination when I noticed several kids in my Sunday school class didn’t like raisins.Miniature chocolate chips are a yummy substitute—the class loves this new twist, and so does my family. —PattyWynn

❧ PREP: 45 min. + rising ❧ BAKE: 25 min. per batch

❧ PREP/TOTAL TIME: 25 min.

Satisfy the crowd with this tangy dressing. I transfer it into a slow cooker to keep it warm on the buffet table.Just a little adds a lot of flavor. —Victoria Hahn

Chocolate Chip Cinnamon Rolls

Warm Dressing For Spinach

Cooking for a Crowd

Cooking for a Crowd

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Taste of Home • February/March 2007

FEBRUARY MARCH 2007

1-1/2 cups sugar 1/2 cup all-purpose flour 3/4 teaspoon salt 4 cups cold water 1 cup cider vinegar 4 eggs, beaten Torn fresh spinach, sliced fresh mushrooms and salad croutons 1 package (1 pound) sliced bacon, cooked and crumbled

Warm Dressing for Spinach In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a slow cooker and keep warm on low. Refrigerate leftovers. Yield: 6-1/2 cups.

FEBRUARY MARCH 2007

egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes. Between two large sheets of waxed paper, roll out one portion of dough into a 15in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar. Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over fillIn a large bowl, combine the flour, 1 cup ing. Trim and seal edges. Bake at 350° sugar, baking powder, baking soda and for 25-30 minutes or until golden brown. salt. Cut in shortening until mixture resem- Cool on a wire rack. Cut into bars. Yield: bles coarse crumbs. In a bowl, whisk the 2 dozen.

5 cups all-purpose flour 1 cup plus 3 tablespoons sugar, divided 4 teaspoons baking powder 2 teaspoons baking soda 1/8 teaspoon salt 1-1/4 cups shortening 4 egg yolks 1/2 cup sour cream 1/4 cup water 1 teaspoon vanilla extract 2-1/2 cups chopped walnuts, divided 1 jar (18 ounces) seedless strawberry jam

Hungarian Strawberry Pastry Bars

In a bowl, dissolve yeast in warm water; let stand 5 minutes. Add milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes.

4 packages (1/4 ounce each) active dry yeast 2-1/2 cups warm water (110° to 115°) 3 cups warm milk (110° to 115°) 1/2 cup butter, softened 2 eggs 3/4 cup honey 4 teaspoons salt 14 cups all-purpose flour FILLING: 6 tablespoons butter, softened 2-1/4 cups packed brown sugar 1 package (12 ounces) miniature semisweet chocolate chips 3 teaspoons ground cinnamon GLAZE: 6 tablespoons butter, softened 3 cups confectioners’ sugar 1 teaspoon vanilla extract 6 to 8 tablespoons milk

Chocolate Chip Cinnamon Rolls

12 eggs, lightly beaten 6 cups milk 6 cups soft bread crumbs 1-1/2 teaspoons pepper 8 pounds bulk pork sausage 4 pounds ground fully cooked ham GLAZE: 4 cups packed brown sugar 6 tablespoons ground mustard 1-1/2 cups white vinegar

Sausage Ham Loaves

Editor’s Note: This recipe can be halved to fit into a mixing bowl.

Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14in. x 8-in. rectangle; spread with butter. Combine brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. x 2-in. baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. In a small mixing bowl, combine glaze ingredients. Drizzle over warm rolls. Yield: 4 dozen.

FEBRUARY MARCH 2007

In a large bowl, combine the eggs, milk, bread crumbs and pepper. Crumble pork and ham over mixture and mix well. Shape into four loaves; place each in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 45 minutes. In a large saucepan, combine the glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour 1/2 cup over each ham loaf; bake for 30 minutes. Pour the remaining glaze over the loaves; bake 5-10 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 loaves (12 servings each).

FEBRUARY MARCH 2007

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✓ Includes Nutrition Facts.

Coaldale, Alberta

Full of zippy flavor, this rhubarb sauce is wonderful served over poultry and pork.Taste buds get an extra boost from fresh garlic, pepper sauce and other seasonings! —Carol Anderson

❧ PREP: 20 min. ❧ COOK: 20 min.

Rhubarb Barbecue Sauce

Jacksonville, Alabama

Once you start eating this tastetempting Passover treat, you might not be able to stop! Matzo crackers are topped with buttery caramel…and then baked to perfection and spread with chocolate and slivered almonds! —Sharalyn Zander

❧ PREP: 20 min. ❧ BAKE: 15 min. + chilling

Almond Crunch

Bonus Card

Bonus Card

New Era, Michigan

During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts.Everyone in our family loves them any time of year.The recipe originated with one for Jewish challah, which I began making over a decade ago. —MarciaVermaire

❧ PREP: 35 min. + rising ❧ BAKE: 20 min. + cooling

Celebration Braid

Ellicott City, Maryland

I love filet mignon—but not its price! For an alternative,I bought beef tenderloin tail and came up with this unique stir-fry recipe. Now I cook it for my family once a week. —Linda Flynn

❧ PREP/TOTAL TIME: 30 min.

Asparagus Beef Stir-Fry

Bonus Card

Bonus Card

42

Taste of Home • February/March 2007

4 to 6 unsalted saltine matzo crackers 1 cup butter, cubed 1 cup packed brown sugar 3/4 cup semisweet chocolate chips 1 teaspoon shortening 1 cup slivered almonds, toasted

Almond Crunch

1 cup chopped fresh or frozen rhubarb 2/3 cup water 1 medium onion, finely chopped 1 teaspoon canola oil 1 garlic clove, minced 1 cup ketchup 2/3 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1-1/2 teaspoons hot pepper sauce 1/4 teaspoon salt

Rhubarb Barbecue Sauce

Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.

FEBRUARY MARCH 2007

Nutrition Facts: 2 tablespoons equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 251 mg sodium, 20 g carbohydrate, trace fiber, trace protein.

In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly. Place the rhubarb in a blender or food processor. Cover; process until smooth. Set aside. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.

FEBRUARY MARCH 2007

FEBRUARY MARCH 2007

pound beef tenderloin, cubed green onion, sliced garlic cloves, minced teaspoon salt teaspoon pepper tablespoon vegetable oil pound fresh asparagus, trimmed and cut into 2-inch pieces 1/2 pound sliced fresh mushrooms 1/4 cup butter, cubed 1 tablespoon soy sauce 1-1/2 teaspoons lemon juice Hot cooked rice

1 1 2 1/2 1/4 1 1

Asparagus Beef Stir-Fry

In a wok or large skillet, stir-fry the beef, onion, garlic, salt and pepper in oil for 3-5 minutes; remove and keep warm. In the same pan, stir-fry the asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings.

FEBRUARY MARCH 2007

grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape each piece into an 18-in. rope. Place ropes parallel to each other on a greased baking sheet. Beginning from the right side, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the right side. In a large mixing bowl, dissolve yeast in Pinch ends to seal and tuck under. Cover and let rise until doubled, about warm water. Add the butter, sugar, salt, 45 minutes. Beat egg yolk and water; eggs and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remain- brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove ing flour to form a soft dough. Turn onto a floured surface; knead until from pan to a wire rack to cool. Yield: 1 smooth and elastic, about 6-8 minutes. loaf. Place in a greased bowl, turning once to

2 packages (1/4 ounce each) active dry yeast 1 cup warm water (110° to 115°) 1/3 cup butter, softened 1/4 cup sugar 1 teaspoon salt 2 eggs 4-1/2 to 5 cups all-purpose flour 1 egg yolk 1 tablespoon cold water

Celebration Braid

Enter Our Recipe Contest

Gobbly Good Eats! Your most treasured turkey recipe could win!

We’re looking

for your “juiciest” bird recipes for our next recipe contest,“Let’s Talk Turkey.” Our judges are eager to dig into tasty turkey casseroles, satisfying soups and stuffings, yummy potpies, savory sandwiches, fresh salads, mouth-watering appetizers and more. Share your best. • Which recipes get rave reviews every holiday? • What unique flavor combinations have you concocted? • What toppings or sauces enhance your bird? Maybe it’s a scrumptious sauce, rub or gravy. • Do you have a delicious dish that makes use of holiday leftovers? Wing our way recipes that use turkey in a variety of flavorful ways—baked, smoked, marinated, barbecued, grilled,

ground,bone-in,shaved,cubed and sliced. From apple-topped turkey tenderloins to zippy turkey gumbo, the list is endless! And be sure to share your family’s traditional turkey favorites and/or new twists on classic dishes. Please include any tips you have for preparing, cooking and serving your turkey recipes.We’re looking for flocks of helpful hints and techniques! The “Let’s Talk Turkey” contest will close on April 15, 2007.Winners will be featured in the Dec/Jan ’08 issue. GREAT PRIZES! We’ll award prizes to 12 lucky winners.The Grand Prize is $500.00 in cash.The second-place winner will receive dinner for four at the restaurant of his or her choice. Ten runners-up will each receive a free copy of our full-color Contest Win-

Last Chance...to Enter Your Holiday Baking Treats Bakers!

The “Holiday Baking Bonanza” contest closes February 15, 2007. So, hurry up and enter recipes for your best baked goodies. Our judges have visions of luscious puddings, cookies, tortes, cakes, biscotti, scones, tea breads, butter horn rolls, pies and more dancing in their heads...so don’t delay! Enter on our Web site or E-mail entries by February 15, 2007, to [email protected]. Please write “Holiday Baking Bonanza” on the subject line and include your name and street address. Or send to “Holiday Baking Bonanza,” Diane Werner, Food Director, 5925 Country Lane, Greendale WI 53129. See the contest announcement above for a general guide. www.tasteofhome.com

ning Annual Recipes 2006 cookbook. Plus, one of our winners may be selected to appear on national television with Taste of Home Editor in Chief Catherine Cassidy. The Early Show on CBS gives viewers a “taste of home” by spotlighting some of the delicious prizewinners in our national recipe contests. For more information, visit our Web site at www.tasteofhome.com. RECIPE CONTEST RULES: You may enter more than one recipe. Be sure to include the contest topic and your name, address and phone number on each recipe. It’s easy to enter at www.taste ofhome.com. Click on “Submit a Recipe” to find a handy form with space for the contest title (“Let’s Talk Turkey”), your ingredients, directions and comments. Be specific with measurements and sizes of cans, packages and pans. Please include a few words about the recipe and a bit about yourself. Or, type or print each recipe on one side of an 8-1/2- x 11-inch sheet of paper. Send entries to “Let’s Talk Turkey,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Remember to include your name, address and phone number on each entry. Entries become the property of Reiman Publications. Recipes that are not among the contest winners may be published in a future issue of TOH, in a cookbook or on our Web site (www.tasteof home.com). 43

Touring Country Kitchens

Designed

from the Heart Ezell’s Studios—Conyers, Georgia

By Freddie Mae Ellis Oxford, Georgia

You know you need

24’ Sink Dishwasher Refrigerator

Convection Oven

Island

Stove

Breezeway to Original Home

Microwave

Pantry

Dining Table

36’

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a larger kitchen when there’s not enough room for anyone to come in and help out! Our old kitchen was 10 square feet… no joke.With four grown children and their families,our get-togethers were getting really cramped. That’s when my wonderful husband, Arthur Floyd Ellis Jr.“Junior,” offered to build me the kitchen of my dreams. Junior is an electrician by trade, plus he built the home we’ve lived in for the past 32 years. In my opinion, I had the best builder in Georgia designing my kitchen. He began by removing the double windows from the dining room and building a glass breezeway that leads to the new kitchen addition.Together, the walkway and the new kitchen are almost the size of the original house! Once the breezeway was completed, we focused our attention on the kitchen. Our first priority was to create a space that “fit” all of our family members and friends.The 36- by 24-foot room provides plenty of space!

The woodwork is truly spectacular. The walls are sided in logs, inside and out, and the ceiling is white pine. Our floors are made of yellow knotted pine. At the center is an octagonal inlay of white oak, cherry and heart pine. Picture-Perfect View Large picture-frame windows showcase the beautiful farmland where Junior grew up. He’s lived on this land since he was 6 years old. Before I leave for work in the morning (I’ve been the secretary at the animal control center for 16 years),I can look out those windows and see my horse grazing in the pasture. The kitchen cabinets,made of hickory from Tennessee,were crafted by my husband’s cousin, Kevin.The two of them built the large pantry, where I store canned goods and small appliances. One of my favorite features is the 7- by 4-foot island.I use this gem for wrapping Christmas gifts (no more aching back), and it’s great for buffet-style entertaining. It’s also a convenient spot for me to do my canning.All my pots and pans hang on a rack right above the island. Junior knows how much I love to Taste of Home • February/March 2007

My new kitchen has a retro convection oven with a matching six-burner stove (above) nestled in a red brick alcove. John Deere items, like the ones pictured at left, decorate the entire area. One of my favorite features here is the convenient 7- by 4-foot island.

Tractors and Tins Junior and I are big John Deere fans, and our collection of miniature tractors and tins is displayed throughout the kitchen.The John Deere handsaws hanging from the exposed beams once belonged to Junior’s granddaddy. Our kitchen has become the “watering hole” for all family functions and gatherings.We do everything here, from eating at the spacious dining table to relaxing in the rocking chairs gathered around a cedar chest built by cousin Kevin.We celebrate all of our holidays here. Everyone loves how open our kitchen is, especially our grandbabies, who can easily motor around without bumping into each other. Sometimes I have to pinch myself to realize that this gorgeous kitchen is really mine. It truly is a gift of love from my husband.Thanks for letting me share it with you. NEXT STOP. Have you renovated or redecorated? If we feature your kitchen, we’ll pay you $75.00. Send “before” and “after” photos with floor plan and description to “Kitchen Tour.” See Contributor Guidelines on page 62 for details.

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“Junior,” my loving husband, designed and built the entire kitchen for me. Above, he and I share a special moment with daughters Brittany (far left) and Bridget and grandson Ryan Lee. It’s wonderful entertaining in a kitchen this size; our guests love its spaciousness and rich woodwork. My old kitchen, which was only 10 square feet, is now a bathroom.

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Food for Thought: An onion can make people cry, but there has never been a vegetable invented to make them laugh. —Will Rogers

cook, so he carefully wired the kitchen with plenty of outlets. I can have three slow cookers going at once without worrying about blowing anything up! I also have 17 light switches to accommodate a multitude of lighting options,including 22 recessed lights. I had no counter space in the old kitchen, but now I have plenty of countertops made of white tile, with forestgreen accents.All of our appliances, including a six-burner stove, refrigerator and handy convection wall oven, are also a deep green. I love the color scheme because it’s different from everyone else’s...and it fits in with our theme.

Good Food That’s Good for You

Looks can be deceiving when you serve Roasted Sea Scallops, Rosemary-Onion Green Beans, Vermont Honey-Wheat Bread and Raspberry Rhubarb Sauce. No one will believe this menu is light!

Light&

Easy Preparing delicious foods with healthy ingredients doesn’t have to be a chore…especially when you have proven recipes like these from Taste of Home readers.

Vermont Honey-Wheat Bread ❧ PREP: 30 min. + rising ❧ BAKE: 30 min. + cooling You don’t have to be a health nut to enjoy this hearty loaf. Made with whole wheat flour, oats and wheat germ, this bread gets its pleasant sweetness from honey and maple syrup. Roderick Crandall of Hartland, Vermont shared the recipe. 2 packages (1/4 ounce each) active dry yeast 3/4 cup warm water (110° to 115°) 1 cup old-fashioned oats 1 cup warm buttermilk (110° to 115°) 1/3 cup butter, softened 1-1/2 cups whole wheat flour 1/2 cup maple syrup 1/2 cup honey 1/3 cup toasted wheat germ

✓ These recipes include Nutrition Facts. 46

2 eggs, beaten 1 teaspoon salt

3 to 4 cups all-purpose flour TOPPING: 1 egg white 1 tablespoon water 1/4 cup old-fashioned oats In a small bowl, dissolve yeast in warm water. In a large mixing bowl, combine the oats, buttermilk and butter; add yeast mixture. Add the whole wheat flour, syrup, honey, wheat germ, eggs and salt; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough all-purpose flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves; place each in a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for Taste of Home • February/March 2007

Nutrition Facts: 1 slice equals 133 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 108 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Roasted Sea Scallops ❧ PREP: 10 min. ❧ BAKE: 25 min. “We like scallops because of their availability here year-round, and they’re affordable compared to some seafood,” notes Marguerite Shaeffer of Sewell, New Jersey. “These scallops are delicately seasoned with roasted tomatoes and can be served over either rice or toasted garlic bread.” 1 large tomato, chopped 1 medium onion, chopped 1 tablespoon minced fresh parsley 1 tablespoon olive oil 1-1/2 teaspoons paprika 1/2 teaspoon salt 1/4 teaspoon pepper 12 sea scallops (2 ounces each) Hot cooked rice, optional In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly. Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired. Yield: 4 servings. Nutrition Facts: 3 scallops (calculated without rice) equals 209 calories, 5 g fat (1 g saturated fat), 56 mg cholesterol, 575 mg sodium, 11 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 very lean meat, 1 vegetable, 1/2 starch.

Rosemary-Onion Green Beans

2 teaspoons butter 1-1/4 pounds fresh green beans, trimmed 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon pepper In a large nonstick skillet, saute onions and rosemary in butter for 3-5 minutes or until onions are tender. Add the beans, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary. Yield: 4 servings. Nutrition Facts: 1 cup equals 70 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 175 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Raspberry Rhubarb Sauce ❧ PREP/TOTAL TIME: 20 min. Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast. 4-1/2 cups sliced fresh or frozen rhubarb 1 cup warm water 1 package (.3 ounce) sugar-free raspberry gelatin 6 cups fat-free vanilla frozen yogurt Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups. Nutrition Facts: 3 tablespoons sauce with 1/2 cup frozen yogurt equals 108 calories, trace fat (trace saturated fat), 2 mg cholesterol, 82 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 fat-free milk, 1/2 fruit.

❧ PREP/TOTAL TIME: 25 min.

French-Style Chicken (Right)

From Jackson, Mississippi, Lucy Banks writes, “I came across this recipe in a cookbook from France. Every time I serve it, people want to know what gives the green beans their unique flavor. It’s the rosemary, of course!”

❧ PREP/TOTAL TIME: 25 min.

2 small onions, thinly sliced 1 fresh rosemary sprig www.tasteofhome.com

“When I have friends over, I make this classy, light recipe and serve with a tossed salad and crisp French bread,” writes Catherine Johnston of Stafford, New York. “Toasted al-

mond slices sprinkled on top add a crunchy finishing touch.” 6 boneless skinless chicken breast halves (4 ounces each) 3/4 teaspoon salt-free lemon-pepper seasoning 1-1/3 cups reduced-sodium chicken broth 3 medium unpeeled apples, cut into wedges 1 medium onion, thinly sliced 4 tablespoons apple cider or juice, divided 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 tablespoon cornstarch Minced fresh parsley Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley. Yield: 6 servings. Nutrition Facts: 1 serving equals 186 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 194 mg sodium, 16 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Food for Thought: Potatoes are not fattening, unless you exceed the spud limit.

30-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).

Getting in the Theme of Things

You y r T ’ o t u A ‘ This

Rev up your engines for a race-car theme meal. By Amber Kimmich Powhatan, Virginia

Pictured above: Champion Chicken Puffs, Wheely-Good Pasta Salad, Racetrack Cake, Cruisin’ Crostini and Pit-Stop Stromboli are sure to go fast, as Amber (with Wyatt, right) vouches.

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My son Wyatt was born during the NASCAR racing season, so I had no problem choosing a race-car theme for his first birthday. Relatives and friends at the party agreed that the menu and motif were fun for racing fans of all ages. On “race day,” we lined the driveway with checkered flags.As guests arrived, we gave each child a goodie bag filled with toy cars and candy cars and trucks. Finish-Line Favorites My guests peeled rubber getting to the table to munch on Champion Chicken Puffs. These tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream cheese filling. Another first-place finish was my Cruisin’ Crostini.These tasty rounds are similar to bruschetta,but much easier.People always seem to savor the pretty, red tomatoes and melted cheese. Pit-Stop Stromboli was the main course for our race-day meal.This hearty, alltime champ features a three-cheese filling and plenty of pepperoni slices baked into a homemade bread dough roll. Complementing the meal was my Wheely-Good Pasta Salad. Red pepper pieces accent this yummy side dish, and the pasta wheels really“drive” the theme. Trophy-Winning Treat Everyone got fired up when they saw my Racetrack Cake.This eye-catching treat is fun to make...and eat! I baked two 13- by 9-inch cakes (one white, one chocolate), placed them side by side to form a large rectangle and frosted the whole thing white. For the track and pit stop area, I used gray icing outlined with yellow frosting. Edible green glitter designated the grass areas. (If you wish, add a blue gel lake inside the track like the one at the Daytona 500.) The cake’s black-and-white checkered sides were made with a star tip. Our young guests roared with delight when they saw the miniature race cars cruising the track on the cake, with one about to cross the finish line marked with mini checkered flags. Everyone enjoyed the sweet finish, especially birthday boy Wyatt! Taste of Home • February/March 2007

❧ PREP/TOTAL TIME: 20 min. 24 slices French bread (1/4 inch thick) 1/4 cup olive oil 1/2 teaspoon garlic powder 6 slices part-skim mozzarella cheese 1-1/2 cups chopped seeded tomatoes Place bread slices on ungreased baking sheets. Combine oil and garlic powder; brush over bread. Cut each slice of cheese into four pieces. Top each slice of bread with tomatoes and a piece of cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 dozen.

Pit-Stop Stromboli ❧ PREP: 20 min. + rising ❧ BAKE: 30 min. 3/4 cup plus 2 tablespoons water (70° to 80°) 3 tablespoons olive oil 2 tablespoons warm milk (70° to 80°) 3 cups bread flour 1 teaspoon salt 1/2 teaspoon sugar 1-1/2 teaspoons active dry yeast 2 slices part-skim mozzarella cheese, cut into strips 2 slices Colby-Monterey Jack cheese, cut into strips 2 slices provolone cheese, cut into strips 28 slices pepperoni

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. Arrange cheese strips and pepperoni evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. Bake at 400° for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm. Yield: 12 servings.

Wheely-Good Pasta Salad ❧ PREP/TOTAL TIME: 25 min. 1 package (16 ounces) wagon wheel pasta 8 ounces cheddar cheese, cut into small cubes

Champion Chicken Puffs ❧ PREP/TOTAL TIME: 30 min. 4 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 cup shredded cooked chicken 2 tubes (8 ounces each) refrigerated crescent rolls In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold each short side over filling; press sides to seal and roll up. Place 1 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm. Yield: 32 appetizers.

Racetrack Cake ❧ PREP: 3 hours ❧ BAKE: 30 min. + cooling

1 medium sweet red pepper, diced

1 package (18-1/4 ounces) white cake mix

1 can (3.8 ounces) sliced ripe olives, drained

1 package (18-1/4 ounces) chocolate cake mix

2 teaspoons minced fresh oregano 1 bottle (16 ounces) creamy Parmesan Romano salad dressing Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Yield: 12 servings.

10 cups buttercream frosting Black, yellow and red food coloring Green edible glitter 4 miniature cars 2 miniature checkered flags Prepare and bake each cake according to package directions, using greased 13-in. x 9-in. x 2-in. baking pans. Cool for 10 minutes before inverting onto wire racks to cool completely. Transfer cakes to a covered board and position side-by-side. Frost top of cakes with 5-1/3 cups of frosting. Tint 1-1/2 cups frosting black. Cut a small hole in the corner of a pastry or plastic bag; fill with black frosting. Outline edge of cake. Using a #17 star tip, pipe a checkered pattern on sides of cake with 1 cup white frosting and remaining black frosting. Tint 2/3 cup frosting gray; create an oval racetrack in middle of cake. Tint 3/4 cup frosting yellow; pipe lines around track and infield. Tint 1/2 cup frosting red; pipe lettering on corners of cake. For grass, sprinkle green glitter on infield. Position cars and checkered flags. Yield: 24-30 servings.

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Food for Thought:Why is it the lightest-colored fabrics attract the darkest-colored stains?

Cruisin’ Crostini

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ALL ABOARD for a Canadian adventure of a lifetime! You’ll travel in style through breathtaking scenery riding Canada’s newest passenger tourist trains, the Whistler Mountaineer and the Rocky Mountaineer. You won’t want to miss this chance to walk on a glacier, visit snowcapped peaks and enjoy spectacular Alpine lakes.We’ve done all the planning for you, so book your adventure today! Magnificent Scenery Your tour begins in the gorgeous city of Vancouver, British Columbia, where you’ll discover all the cultural diversity, parks, scenic waterfront area and great shopping this city has to offer. Then get aboard the Whistler Mountaineer to the four-season resort town of Whistler. Travel to Horseshoe Bay Tunnel, the eastern shores of Howe Sound, the Coast Mountains and the Pacific Ocean.You’ll see impressive Mt. Garibaldi (8,767 feet above sea level), the spectacular Cheakamus Canyon and the pinnacle of Brandywine Falls. Transfer to the Rocky Mountaineer for your journey through the heart of British Columbia’s northern interior. You’ll marvel at river canyons and lush farmland,the shores of Anderson and Se-

ton Lakes and the amazing desert-like conditions of Fraser Canyon. Get ready for excitement as you enter the Rocky Mountain trench and climb toward Mt. Robson, the Canadian Rockies’ highest peak (12,973 feet!) on your way to Jasper National Park. You’ll travel Columbia Icefields Parkway for a day of sightseeing in beautiful Jasper and Banff National Parks, including a ride on the unique “Ice Explorer” up the Athabasca Glacier. Later, you’ll stop at Bow Lake before arriving in charming Lake Louise. You’ll revel at stunning Banff National Park, including hoodoo rock formations, Surprise Corner and Tunnel Mountain Drive. Ride the Banff Gondola to the summit for a magnificent view of snowcapped peaks and valleys. Don’t forget your camera! Unbeatable Service From cozy hotels and delicious meals to exclusive side trips,World Wide Country Tours has planned an unbeatable vacation for you. And since we’ve done all the work, you’ll be able to sit back, relax and enjoy your trip. Choose your departure date and make your reservations now for an unforgettable vacation!

Travel in style aboard the tourist train “Rocky Mountaineer,” soak in the mountain views of Banff and ride the unique “Ice Explorer.”

9 Days/8 Nights ◆ 16 Meals 2007 Dates: August 13-21 *Sept. 29-Oct. 7

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A Reiman Publications Company

50

Taste of Home • February/March 2007

Snappy Mexican Menu

A Complete Meal in Minutes and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with cilantro and green onion. Yield: 4 servings. Nutrition Facts: 1 pork chop with 1/3 cup sauce equals 213 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 390 mg sodium, 4 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

❧ PREP/TOTAL TIME: 20 min. 1 bunch broccoli, cut into spears 1/2 cup sour cream 3 to 4 tablespoons milk 1 teaspoon lemon juice 1/2 teaspoon grated lemon peel

Hectic lifestyles require simple solutions when it comes to getting food on the table for your busy family. Our Test Kitchen put together this speedy, satisfying meal using three reader favorites. They’re sure to become fast favorites at your home, too! •“We enjoy Mexican Pork Chops over rice to catch the spicy sauce,” says field editor Nancy Negvesky of Somerville, New Jersey.“You can use mild, medium or hot salsa. If the pork chops are too spicy for you, just eliminate the cuminchili powder rub.” • “I enjoyed a delicious broccoli dish in Mexico a few years ago and tried making it in my own kitchen. I think my Broccoli with Lemon Sauce tastes very much like what I had at the restaurant,” writes Nancy Larkin, a field editor in Maitland, Florida. • A quick, homemade chocolate sauce www.tasteofhome.com

tops Individual Strawberry Trifles from Karen Scaglione of Nanuet, New York.“I like to garnish the desserts with confectioners’ sugar,” Karen notes.

Mexican Pork Chops ❧ PREP/TOTAL TIME: 25 min.

✓ Includes Nutrition Facts.

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the sour cream, milk, lemon juice and peel. Microwave, uncovered, at 50% power for 1-1/2 minutes or until heated through, stirring every 30 seconds. Serve with broccoli. Yield: 4 servings. Editor’s Note: This recipe was tested in a 1,100watt microwave.

Individual Strawberry Trifles ❧ PREP/TOTAL TIME: 20 min. 1/2 cup semisweet chocolate chips 1/2 cup heavy whipping cream

1 teaspoon ground cumin

2 tablespoons orange juice

1 teaspoon chili powder

2 cups sliced fresh strawberries

4 boneless pork loin chops (4 ounces each and 1/2 inch thick)

4 slices pound cake, cubed

1 tablespoon vegetable oil 1-1/4 cups salsa 1 teaspoon baking cocoa 1/8 teaspoon ground cinnamon 2 tablespoons minced fresh cilantro 1 green onion, chopped Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. In a small bowl, combine the salsa, cocoa

In a small saucepan, melt chocolate chips with cream over low heat; stir until smooth. Remove from the heat; stir in orange juice. Cool to room temperature. In four dessert glasses or bowls, layer the strawberries, cake cubes and chocolate mixture. Yield: 4 servings.

QUICK! We want your favorite fast-to-fix recipes. Visit our Web site, www.taste ofhome.com, or see page 62 for Contributor Guidelines.

51

Food for Thought:Anyone who burns the candle at both ends is probably trying to read the menu.

Broccoli with Lemon Sauce

Cooking for One or Two

St.Paddy’s Celebration Irish eyes will be smiling when you serve Irish Soda Muffins this festive St. Patrick’s Day menu for two. ❧ PREP/TOTAL TIME: 30 min.

Corned Beef Supper ❧ PREP: 25 min. ❧ COOK: 3 hours 50 min. What better way to celebrate the holiday than with this hearty one-pot meal featuring tender corned beef, potatoes and carrots? “I often fix this for St. Patrick’s Day, but it’s good any time of the year,” notes Dawn Fagerstrom, a field editor from Warren, Minnesota. 1 small onion, sliced 4 small carrots, cut into chunks 2 medium potatoes, cut into chunks 1 corned beef brisket with spice packet (1 pound) 1/3 cup unsweetened apple juice

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2 whole cloves 1 tablespoon brown sugar 1/2 teaspoon grated orange peel 1/2 teaspoon prepared mustard 2 cabbage wedges Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours. Add cabbage; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables. Yield: 2 servings.

“Who says muffins have to be boring? These little gems are always a hit,” says Camille Wisniewski from her home in Jackson, New Jersey. “I like to use blueberries when they are in season instead of the raisins.” 1 cup plus 2 tablespoons all-purpose flour 1/4 cup plus 1 teaspoon sugar, divided 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream 2 tablespoons vegetable oil 2 tablespoons beaten egg 1/3 cup raisins

Taste of Home • February/March 2007

In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins. Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.

Minty Ice Cream Shamrocks With a soft, chewy chocolate cookie and mint ice cream, these cute desserts make a fun finale. “You can cut out the cookies in any shape and use any flavor of ice cream,” says field editor Beverly Coyde of Gasport, New York. 6 tablespoons butter, softened 3/4 cup sugar 1 egg 1-1/2 teaspoons milk 3/4 teaspoon vanilla extract 1-1/3 cups all-purpose flour 1/4 cup baking cocoa 1-1/4 teaspoons baking powder 1/4 teaspoon salt 1-1/2 to 2 cups mint chocolate chip ice cream, softened In a small mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm. On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired. Bake at 350° for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Spread 1/4 to 1/3 cup ice cream over the bottoms of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.

Luckily, you’ll find more St. Patrick’s Day recipes and tips at www.tasteofhome.com/plus. www.tasteofhome.com

On the Right Track Opening a cafe was a good move for Indiana field editor.

When Nancy Johnson (above right) retired from clinical social work, 3 years ago, it seemed natural to open a cafe. Cooking and sharing recipes is an important part of her life. Nancy—of Connersville, Indiana—has been a Taste of Home field editor since the Premiere issue in 1993. “My daughter Rachel urged me to open the cafe above her gift shop in historic Metamora, Indiana,” Nancy relates.“The state park there is known for its aqueduct, canal, mill and steam-engine train.” The Side Track Cafe offers soups,sandwiches, pastries, homemade bread and more.Nancy also serves a “Weekend Special” meal. “I prepare all the food...and even make the noodles for my chicken soup,” Nancy says.“I tried many recipes before coming up with the sandwiches on the menu. Most of the recipes are the result of trying to find the right taste and variety. “People seem fascinated with the concept of home cooking.The cafe already has a following.” When things get busy, Nancy’s husband, John, helps wash dishes and clear tables. And daughter Rebecca lends a hand on weekends. She enjoys telling customers that her mom is a Taste of Home field editor. “I didn’t realize that just putting my name on the menu as a contributing editor to Taste of Home would bring in so many customers,” Nancy says.

“Taste of Home is far more than just a cooking magazine. I think it has touched us all because it is a combination of women and men sharing their trusted and tried menus unselfishly with others.” The cafe menu consists of recipes Nancy has collected over the years, including Seasoned Red Potatoes (below)…and she’ll share them with her customers,too. For more information on the cafe, visit www.tasteofhome.com/links.

Seasoned Red Potatoes ❧ PREP: 10 min. ❧ BAKE: 50 min. 12 to 14 small red potatoes 1/4 cup olive oil 1/4 cup butter, melted 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon pepper Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a bowl, combine the oil, butter and seasonings; drizzle over potatoes. Bake, uncovered, at 350° for 50-55 minutes or until tender, stirring every 15 minutes. Yield: 6 servings.

53

Food for Thought: The key to everything is patience.You get the chicken by hatching the egg, not by smashing it.

❧ PREP: 30 min. + chilling ❧ BAKE: 10 min. + freezing

Does Anyone Have...

Cookies and a chili pie that called for kidney beans and ground beef. Help! —Carolyn Palmer 124, 7511-171 St. NW Edmonton AB Canada T5T 6S7

During World War II,my mom made potato burgers using hamburger and shredded potatoes. She used The Victory Cookbook. I haven’t been able to duplicate her recipe. Can you help? —Ruth Snouffer

Readers looking for recipes turn here for your help.

If you can answer any of these requests, write directly to the person seeking information. If you have a question, send it to “Does Anyone Have…?”, Taste of Home, 5925 Country Lane, Greendale WI 53129, or E-mail us at editors@taste ofhome.com. (Make sure to include your street address.) We’ll use as many as possible. These readers may receive hundreds of responses and may not be able to personally thank everyone for their generosity. Rest assured, they appreciate your help. Does anyone have a recipe for cottage cheese pie? My grandmother in Minnesota often made this for me. I’d appreciate your help. —Patricia McCulloch 1744 Lark Ellen Dr. Paso Robles CA 93446

I have a cherry tree in my backyard, but I haven’t had any success making fresh cherry pie. Do you have a recipe that turns out right? Also, is there a gadget that removes the pits fast? —Angie Shirkey 19473 Hahn Rd. De Kalb IL 60115

When I was in the Boston area, I enjoyed yellow cake muffins with a cream cheese filling from a Portuguese bakery. I’d love to be able to make them. Can someone help me with this recipe? —Kristen Goedert 2212 Ferry St., La Crosse WI 54601

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I’m looking for a recipe for Danish apple pancake balls. I have the pan to bake them in, but I’ve lost my recipe! —Vi Wallack 108-25th Ave., Altoona PA 16601

Years ago, I made a recipe called Finger-Lickin’Chicken. The baked chicken parts had a coating that was made with Parmesan cheese.I’d be grateful if someone would share their recipe. —Mrs. S.C.Anderson 260 Prospect St. Apt. 6 Westfield NJ 07090

Would someone have a recipe for Deviled Egg Potato Salad? I’ve tasted it before but cannot find a recipe for it. —Tracy McKeen 710 W. Falcon Ave. Spokane WA 99218

My mother made three things that I would dearly love the recipes for: raisin pie, Empire

18 W. Robbins Ave. Fairborn OH 45324

When my dad was a young man, he worked for a woman in Texas who made Limbaray Cheesecake. It’s his favorite. Might someone have this recipe? —Tiffany Holt 11315 Walford Rd. Fairfax IA 52228

I’m looking for a recipe for fried black olives. They’re stuffed with cheese, coated with a spicy mixture and deep-fried. I’m also looking for some candy recipes to give as holiday gifts. —Sheila F. Young 1765 Redbone Rd. Vicksburg MS 39180

When I was growing up, my mother made a salmon loaf with a wonderful thick yellow sauce. My sister and I have searched through our mom’s

Postal regulations require that we publish this statement of ownership annually.

recipes for years but cannot find the sauce recipe. If you have a copy,I’d love to have it. —Karen K. Reeve R.R. 2, Box 2700 Piedmont MO 63957

I’ve been trying to find a recipe for brown sugar syrup. My father remembers pouring it over ice cream when he was a child. I’d love to make it for him. —A.J. Miller 4444-11 Mile Rd., Auburn MI 48611

Need a Quick Reply? Because we receive hundreds of requests for “Does Anyone Have…?”, it could be quite a while before you see your particular question in print. So if you need your answer fast, check out www.tasteofhome. com on the Internet. Our on-line Bulletin Board is the perfect place to ask your questions. Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. To access, click the “Bulletin Board” link on the Taste of Home Web site or visit http://bbs.reimanpub.com. Or you can search our on-line Recipe Finder, containing over 29,000 kitchen-tested recipes.

Taste of Home • February/March 2007

Warm Ideas for a Winter’s Day Savor 544 Hearty Soup Recipes

Soup’s On with These Classic Crocks Made of glazed brown ceramic, these crocks feature hollow handles to make it comfortable transporting steamy contents.Lids hold warmth inside.Microwaveand dishwasher-safe. 16-ounce capacity. 36318 Soup Crocks (set of two)...$12.99

There’s nothing like a hot bowl of soup, and this book’s full of soups! Taste of Home’s Big Book of Soup includes 544 hearty,family-favorite recipes for soups, chilies, stews and chowders. “Creamy Chicken Rice Soup,” “Pasta Meatball Stew” and “Cheesy Potato Chowder” are just the tempting beginning.You also get dozens of helpful kitchen tips. Hardcover, 320 pages. Hundreds of fullcolor photos. 8-3/8" x 11-1/8". 34888 Taste of Home’s Big Book of Soup Regular price ............................$32.00 Subscriber price .......................$27.00

• Makes a loaf for 2-4 people • Kneads, rises and bakes in 45 min. • Keep-warm feature • Recipes included • 70 watts • 1-1/2-cup

Bake Fresh Bread in Just 45 Minutes

Flavorful Beans the Way They’re Supposed to Be

Chop Smaller Jobs Quicker and Easier

Simply press two buttons to bake an oval, 3/4-pound loaf in only 45 minutes! Has viewing window, two settings (basic/specialty and wheat breads) and a 1-hour keep-warm cycle. Comes with a nonstick bread pan and recipes. 10" x 11-1/2". 490 watts.

You’ve never tasted truly mouth-watering baked beans until you’ve baked them in an honest-to-goodness Ceramic Bean Pot. Our 4-1/2-quart pot bakes a variety of recipes to perfection right in your oven. It comes with six recipes, including “Boston Baked Beans” and “New England Clam Chowder.” Freezer- and oven-safe.

This lightweight, powerful mini chopper is so handy,we put the Taste of Home name on it! The 1-1/2-cup, sturdy plastic work bowl has an easy-lock lid.Simply plug in and press a button. 7" long, 4-1/2" wide, 5" high. Stores easily in your cupboard. Dishwasher-safe, stainless steel blades.

31231 Just for Dinner Bread Maker .................$79.99

To order, please have your credit card ready when you call us toll-free at 1-800/880-3012. Or you can order online at www.ShopTasteofHome.com. Refer to Suite 1012P. Prices are good through June 2007. To mail your order, simply specify the www.tasteofhome.com

35471 Ceramic Bean Pot .........$19.99

item code, Suite 1012P and name of the product. Be sure to add shipping and processing charges from the table at right (add 5% sales tax for orders shipped to anywhere within Wisconsin). For orders outside the United States, please double the shipping and processing charges. (Orders from outside the U.S.are accepted by credit card or postal money order in U.S. funds only.) Mail your order to us at: Shop Taste of

34353 Taste of Home’s Mini Food Chopper....................$16.99

Home,Suite 1012P,5400 S.60th Street,P.O. Box 990, Greendale WI 53129-0990. SHIPPING AND PROCESSING If Your Order Is: Up to $10.00 .................................add $4.99 $10.01 to $20.00 ..........................add $5.99 $20.01 to $30.00 ..........................add $6.99 $30.01 to $40.00 ..........................add $7.99 $40.01 to $60.00 ..........................add $9.99 $60.01 to $80.00 ........................add $10.99 $80.01 to $99.99 ........................add $12.99 $100.00 or more..........................add $14.99

55

Budget Meal

Dinner with a Difference 0 $1.4 This money-saving menu centers on a nutritious, maindish salad that’s a refreshing change from the typical meat-andpotatoes supper. And what’s more, you can feed your family this economical meal for just $1.40 a plate. •“The recipe for nutritious Curry-Berry Turkey Salad was handed down to me from my mother,” notes Neva Arthur of New Berlin,Wisconsin.“It’s nice enough to serve luncheon guests,who always comment on the interesting combination of ingredients.” • If you’re a fan of banana bread and carrot cake, you’ll fancy these moist, golden brown muffins from Julye Byrd of Azle,Texas. Jumbo Banana-Carrot Muffins complement soups and salads, and they’re a natural for breakfast. • The secret to tender Cinnamon-Chocolate Snackin’ Cake is the cola in the batter and frosting. It’s a good thing this recipe makes a large pan…everyone will want seconds! Ruby Williams of Bogalusa, Louisiana shared the recipe.

Jumbo BananaCarrot Muffins

11¢

❧ PREP: 25 min. ❧ BAKE: 25 min. 1-1/2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

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2 eggs, separated 1 tablespoon honey 1/4 teaspoon grated orange peel 2 medium ripe bananas, mashed 1 cup shredded carrots 1/2 cup unsweetened applesauce In a large bowl, combine the first seven ingredients. In a small mixing bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.

In another small mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins. Editor’s Note: This recipe contains no oil or butter.

Curry-Berry Turkey Salad ❧ PREP/TOTAL TIME: 25 min.

✓ Includes Nutrition Facts.

92¢

2 cups cubed cooked turkey breast 2 celery ribs, sliced 1/4 cup chopped red onion 2 tablespoons golden raisins 1/2 cup mayonnaise 2 teaspoons sugar 2 teaspoons lime juice 3/4 teaspoon curry powder 1/2 teaspoon grated lime peel 1/4 teaspoon salt 3 cups sliced fresh strawberries In a large bowl, combine the turkey, celery, onion and raisins. In a small bowl, combine

Taste of Home • February/March 2007

Nutrition Facts: 1 cup (prepared with fat-free mayonnaise) equals 127 calories, 2 g fat (trace saturated fat), 42 mg cholesterol, 303 mg sodium, 14 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 very lean meat, 1 fruit.

Cinnamon-Chocolate 37¢ Snackin’ Cake ❧ PREP: 30 min. ❧ BAKE: 35 min. + cooling 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1-1/2 cups miniature marshmallows 3 tablespoons baking cocoa 1 cup cola 1/2 cup vegetable oil 1/2 cup butter, cubed 2 eggs, beaten 1/2 cup buttermilk 1 teaspoon vanilla extract FROSTING: 3 tablespoons baking cocoa 6 tablespoons cola 1/2 cup butter, cubed 3-3/4 cups confectioners’ sugar 1 cup chopped pecans, divided In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in the marshmallows; set aside. In a small saucepan, bring the cocoa, cola, oil and butter to a boil. Pour over flour mixture; mix well. Stir in the eggs, buttermilk and vanilla. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. For frosting, in a large saucepan, bring the cocoa, cola and butter to a boil. Remove from the heat. Stir in confectioners’ sugar and 3/4 cup pecans until blended. Spread over cake; sprinkle with remaining pecans. Cool until frosting is set before cutting. Yield: 15 servings. Editor’s Note: Diet cola is not recommended for this recipe.

www.tasteofhome.com

Ask Our

Test Kitchen Team

Roasting Lamb Could you explain how a leg of lamb is roasted? I’ve tried three times, and every time it gets worse. It has a strong odor and is tough. Please help! —K.L., Columbus, Ohio

Leg of lamb can be flavorful and tender when prepared correctly. But let’s back up and begin at the market. Generally, younger whole leg of lamb, weighing about 6 pounds, has a milder flavor. If you prefer a boneless leg of lamb, you might want to have the tougher shank end removed by your butcher. The leg of lamb you buy may have a thin, papery white membrane (the fell) covering it, which should be removed before roasting.Then trim the fat, which carries a strong taste that can overpower the delicate flavor of the meat. Leave just a few streaks of fat to provide moisture as the lamb cooks. Place the lamb on a rack,fat side up,in a shallow roasting pan. I like to sprinkle the meat with salt,pepper,rosemary and thyme.Insert a meat thermometer in the thickest muscle, being careful not to let the thermometer rest on a bone or in fat. Roast, uncovered, at 325° for 19 to 27 minutes per pound for a 5- to 7-pound leg of lamb. For medium-rare, a meat thermometer should read 145°;for medium, 160°. The f lavor and texture are best when not roasted past medium. Help for Challah I make a braided challah yeast bread. In the baking process, the braids always pull apart at the top.Do you have a solution? —C.R., Valparaiso, Indiana When making braided breads, use your fingertips to gently roll the dough into ropes. If the dough springs back, cover and let it rest for a few minutes before trying again. Be sure the ropes of dough

Meet a Team Member:

Ann Liebergen I’m a stickler for making sure recipes turn out right.That’s why my job as a Test Kitchen Home Economist for Taste of Home is such a great fit for me. In the TOH Test Kitchen, we test hundreds of recipes each month,plus make sure they are readable and meet preparation and safety standards. Our work environment is giving and fun.Food is definitely our thing. Testing recipes is something I’ve been doing for more than 20 years now.I have a degree in food science and nutrition from The Ohio State University. From there,I worked in quality control and development for large food corporations, checking ingredient levels and code dates and sampling products. When I’m not at Taste of Home, I’m more than likely spending time with my teenage daughter and son.As you probably imagine, they get a lot of good food! I enjoy baking my grandma’s homemade bread, and her Mincemeat Cookies (featured in the Dec/Jan issue) are unbeatable. do not have excess flour on them. It can keep them from holding together. Lay the ropes side by side on a wellgreased baking sheet. Beginning at the center of the loaf, place the right rope over the center rope.Then put the left rope over the center, the right over the center, left over the center, and so on until the ropes are too short to braid. Pinch ends together;tuck under the loaf. To braid the other end,turn the baking sheet around so the unbraided ropes face you. Place the center rope over the right rope,then the center rope over the left, then the center rope over the right, and so on. Pinch the ends together and tuck them under.

STUMPED? If you have a food-related question, turn to page 62 for our Contributor Guidelines or E-mail us at [email protected].

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Food for Thought: One of the most difficult things to give away is kindness…it’s usually returned.

mayonnaise, sugar, lime juice, curry, lime peel and salt. Pour over turkey mixture; toss gently to coat. Just before serving, gently stir in strawberries. Yield: 6 servings.

Zesty Corn Dip (upper left), Onion Almond Rounds and Orange-Glazed Smokies are party-proven snacks.

Appetizers and Snacks Whether a bunch of you are getting together Onion Almond Rounds to watch the game or just a few friends are coming over for a relaxing evening, these appealing snacks will provide a flavorful welcome. Be sure to make plenty, because they’ll go fast!

Chocolate Wheat Cereal Snacks (Below left) ❧ PREP: 10 min. + cooling “This popular mix really satisfies a sweet tooth,” notes Tracy Golder, Bloomsburg, Pennsylvania. “With its chocolate-peanut butter combo, it’s great for a snack or a party.” 6 cups frosted bite-size Shredded Wheat 1 cup milk chocolate chips 1/4 cup creamy peanut butter 1 cup confectioners’ sugar Place cereal in a large bowl; set aside. In a small microwave-safe bowl, melt chocolate chips and peanut butter; stir until smooth. Pour over cereal and stir gently to coat. Let stand for 10 minutes. Sprinkle with confectioners’ sugar and toss to coat. Cool completely. Store in an airtight container. Yield: 6 cups.

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❧ PREP: 35 min. ❧ BAKE: 10 min. “Onion lovers will rejoice when they taste these!” writes Edna Coburn from Tucson, Arizona. The robust appetizers can be assembled ahead of time and then popped in the oven when guests arrive. 2 medium onions, thinly sliced 1 tablespoon butter 1 loaf (24 ounces) sliced sandwich bread 1 package (8 ounces) cream cheese, softened 1/2 cup chopped almonds 2 teaspoons Worcestershire sauce 1/4 to 1/2 teaspoon lemon-herb seasoning 3 tablespoons mayonnaise 1/2 teaspoon paprika 28 roasted salted almonds In a large skillet, saute onions in butter for 7-10 minutes or until golden brown; set aside. With a 2-in. round biscuit cutter, cut 28 circles from bread slices; place on two baking sheets. Bake at 350° for 5-8 minutes or until lightly toasted. Taste of Home • February/March 2007

Editor’s Note: This recipe was tested with Pepperidge Farm Farmhouse Hearty White Bread.

Orange-Glazed Smokies ❧ PREP/TOTAL TIME: 15 min. “These mouth-watering sausages can be prepared in a matter of minutes for a hungry group,” says Judy Wilson of Sun City West, Arizona. “I always get rave reviews when I serve them.” 1 cup packed brown sugar 1 tablespoon all-purpose flour 1/4 cup orange juice concentrate

Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool the dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.

Crab Deviled Eggs (Below) ❧ PREP/TOTAL TIME: 30 min. Tasty crabmeat and fresh chopped veggies dress up this all-time favorite sent in by Kevon Shuler of Chelsea, Michigan. “My family loves crab salad and deviled eggs, so I tried combining them. What a hit!” relates Kevon. 12 hard-cooked eggs 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 1/2 cup mayonnaise 1 green onion, finely chopped

2 tablespoons prepared mustard

1 tablespoon finely chopped celery

1 tablespoon cider vinegar

1 tablespoon finely chopped green pepper

1 package (16 ounces) miniature smoked sausages

2 teaspoons Dijon mustard

In a large microwave-safe bowl, combine the first five ingredients. Add sausages; stir to coat. Cover and microwave on high for 3-4 minutes or until bubbly, stirring three times. Yield: about 4 dozen. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Zesty Corn Dip ❧ PREP: 10 min. ❧ BAKE: 30 min. Lisa Leaper-Shuck of Worthington, Ohio recommends this zippy dip served in a bread bowl. “It goes over well at potlucks and parties,” points out Lisa.

Food for Thought: Gossip is just about as hard to stop spreading as hot butter.

In a small mixing bowl, combine the cream cheese, chopped almonds, Worcestershire sauce and lemonherb seasoning. Spread 1 rounded teaspoonful over each bread round. Top each with onions and about 1/4 teaspoon mayonnaise. Sprinkle with paprika; top each with an almond. Bake at 350° for 5-8 minutes or until heated through. Yield: 28 appetizers.

1 teaspoon minced fresh parsley 1/2 teaspoon salt 1/8 teaspoon pepper 3 dashes hot pepper sauce 3 dashes Worcestershire sauce Additional minced fresh parsley Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.

SNACK ATTACK! See your favorite snack or appetizer recipe in Taste of Home. Check our Contributor Guidelines on page 62 for information on submitting your recipes.

1 package (8 ounces) cream cheese, softened 2 tablespoons sour cream 1/2 to 1 teaspoon cayenne pepper 1/2 to 1 teaspoon ground cumin 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (11 ounces) white corn, drained 1 can (10 ounces) diced tomatoes and green chilies, drained 1 cup (4 ounces) shredded cheddar cheese 1 round loaf (1 pound) Italian bread 1 teaspoon minced fresh cilantro In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese. www.tasteofhome.com

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GE T TIC YOUR

K TODAETS Y! DETA ILS B E LO

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Let’s Get Cooking—The Easy Way! This spring, Taste of Home Cooking School Made Easy is on the road bringing you deliciously simple recipes, tips and entertaining ideas. It’s no-nonsense cooking at it’s best, without sacrificing the homemade appeal! For ticket information, log on to tasteofhomeschools.com or call 414.423.5454 (starting January 11, 2007) and enter the corresponding show code from the list below.

Taste of Home Cooking School Made Easy • Spring 2007 Schedule STATE

CITY

DATE

CODE

STATE

CITY

DATE

CODE

STATE

CITY

DATE

CODE

IA IA IL IL IL IL IN IN KS KS KY

Algona Exira Effingham Pontiac Danville Rockford Lawrenceburg Wabash Kansas City Junction City Winchester

Apr. 5 Apr. 17 Apr. 10 Apr. 12 Apr. 14 Apr. 17 Apr. 23 Apr. 26 Apr. 24 Apr. 26 Apr. 2

50501 50076 62401 61764 61832 61104 47025 46992 66048 66441 40391

MI MI MI MI MN MN MO MO MO OH OH

Petoskey Cadillac Escanaba Saginaw Willmar Brainerd Chillicothe Joplin Jefferson City Wilmington Marietta

Apr. 30 May 2 May 3 May 4 Apr. 3 Apr. 12 Apr. 3 May 7 May 9 Apr. 19 Apr. 24

49770 49601 49829 48607 56201 56401 64601 64801 65201 45177 45750

OH OH OH PA PA WI WI WI WV

Fremont Marion Frazeyburg Harrisburg Johnstown Eau Claire Prairie du Chien Wausau Bluefield

Apr. 26 May 3 May 10 Apr. 2 Apr. 4 Apr. 10 Apr. 21 May 1 May 8

43420 43302 43055 17101 15905 54701 53821 54481 24740

Our Family’s

Favorite Grace For many people, mealtime would not be complete without first saying grace.The following prayers are special to the families that recite them. Maybe you’ll find one you’d like to adopt into your routine, too. • From Tatum,Texas,Arlene Benefield writes,“When my grandmother was a girl,she was visiting at a girlfriend’s home, and when it was time to eat,they sat down and asked Granny to say the prayer. This is what she prayed:” Dear Lord, look down through this crack, and bless this little snack. • The Motz family from Canal Fulton, Ohio shares this thoughtful grace: Our gracious, merciful Heavenly Father, we give thanks 60

to You for this food You have provided for us, and Daddy’s hands for working, Mommy’s hands for cooking and the children’s hands for helping, in the name of Jesus, our precious Lord and Savior. • “My family has said this prayer at meals for over 75 years,” says George Warner Jr. from Lauderdale, Mississippi.“It was taught to us by our father.” We ask Thy blessings, dear God, for this food and on the events of this day. Guide us, protect us, keep us from harm. Teach us to speak only kind words of others. Finally, let us be reunited to share the blessings of eternal life. In all humility, we offer this prayer. Amen. • Warren Burns from West Linn, Oregon writes,“Being a World War II veteran, I like this prayer because it acknowledges our troops.” Our Savior above, we thank You for our food, our families, our friends and our freedom and for those who fight for it. Amen.

PRAY TELL. Please share your family’s favorite grace with us. Send it to “Grace,” 5925 Country Lane, Greendale WI 53129 or [email protected]. For Contributor Guidelines, see page 62.

Taste of Home • February/March 2007

GE T TI YOU R

C TODKETS AY! D E TA I LS B

Ready, Set , Cook!

E LO W

Taste of Home Cooking School is coming to a town near you with a live two-hour show hosted by a Taste of Home Cooking School Culinary Specialist. Come out for a fun night of: Best-loved brand-name recipes

Expert kitchen hints and tips

Entertaining tricks to WOW your guests

Prizes, free samples and much more

For ticket information, visit www.tasteof homeschools.com or call the Taste of Home Update Line (starting January 11, 2007) at 414.423.5454 and enter the code for the show you want to attend.

Taste of Home Cooking School

Spring 2007 Schedule

STATE

CITY

DATE

CODE

STATE

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DATE

CODE

STATE

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AL AL AL AR AR AR AR AR AR DE FL FL FL FL FL FL GA GA GA GA IA ID ID ID ID IL IL IL IL IL IL IL IN IN IN KS KS KS KS KS MI MI

Dothan Athens Opelika Benton Harrison Paragould Rogers Fort Smith Conway Dover Panama City Freeport Palmetto Daytona Beach Sebring Lake City Valdosta Thomaston Dalton Jesup Dubuque Wallace Nampa Pocatello Lewiston Macomb Carbondale Moline Bourbonnais Champaign Metropolis Springfield Madison Bedford Terre Haute Goodland Arkansas City Pratt Salina Topeka Greenville Kalamazoo

Mar. 20 Apr. 17 May 1 Apr. 17 Apr. 19 Apr. 24 Apr. 26 May 10 May 12 Feb. 22 Feb. 15 Feb. 20 Feb. 22 Feb. 24 Mar. 8 Mar. 15 Mar. 22 Mar. 29 Apr. 3 Apr. 5 Feb. 19 Apr. 19 Apr. 26 Apr. 30 May 5 Feb. 20 Feb. 22 Feb. 22 Feb. 24 Feb. 26 Mar. 1 Mar. 13 Feb. 22 Feb. 27 Mar. 6 Feb. 20 Mar. 13 Mar. 15 Mar. 20 Apr. 12 Mar. 13 Mar. 20

36303 35611 36801 72015 72601 72450 72701 72701 72032 19903 32401 32433 34205 32117 33870 32055 31601 30286 30721 31545 52001 83849 83651 83204 83501 61455 62901 61265 60914 61821 42001 62651 47250 47421 47807 67735 67005 67432 67401 66612 48838 49058

MI MN MN MN MN MO MO MO NC NC ND ND ND ND NE NE NE NE NE NE NE NE NH NJ NY NY NY NY OH OH OH OH OH OK OK OK OK OK OK OK OR OR

Benton Harbor Red Wing Worthington Rochester Bemidji Lees Summit Sullivan Mountain Grove Sanford Albemarle Jamestown St. Michael Grand Forks Bismarck Scottsbluff Ogallala Columbus Broken Bow Nebraska City Hastings Lincoln Beatrice North Berwick North Branch Fredonia LeRoy Corning Hamburg St. Clairsville Maumee Boardman Celina Sandusky Enid Claremore Edmond Cleveland Bartlesville Shawnee Norman Roseburg Medford

Mar. 22 Feb. 27 Mar. 1 Mar. 6 Mar. 22 Mar. 1 Mar. 6 Mar. 8 Apr. 26 May 10 Apr. 14 Apr. 19 May 1 May 5 Feb. 22 Feb. 24 Mar. 1 Mar. 6 Mar. 10 Mar. 20 Mar. 22 Mar. 24 Mar. 13 Mar. 23 Apr. 5 Apr. 14 Apr. 21 May 2 Mar. 6 Mar. 13 Mar. 16 Mar. 20 Mar. 22 Mar. 8 Mar. 10 Mar. 27 Mar. 30 Apr. 3 Apr. 5 Apr. 28 Feb. 27 Mar. 1

49022 55066 56187 55902 55601 64050 63080 65711 27330 28001 58402 58301 58208 58501 69361 69153 68601 68822 68410 68901 68504 68310 03820 08807 14048 14569 14830 14141 43935 43615 44482 45822 44846 73701 74017 73034 74020 74003 74802 73070 97470 97504

OR OR OR OR OR OR OR PA PA PA PA PA PA PA PA PA PA SC SC SC SD SD SD SD SD TN TX TX TX TX TX VA VA WA WA WA WA WA WI WI WV

Hermiston Ontario Corvalis Redmond Florence Newport Cottage Grove Chambersburg Butler Milton Boiling Lansdale Hazleton Meadville Warren Ephrata York Orangeburg Union Seneca Yankton Pierre Aberdeen Watertown Brookings Morristown Port Lavaca Seguin Brenham Longview Burnet Hopewell Charlottesville Yakima Sequim Rochester Mount Vernon Kennewick Waukesha Manitowoc Fairmont

Mar. 5 Mar. 9 Mar. 12 Mar.14 Apr. 4 Apr. 12 Apr. 14 Feb. 19 Feb. 27 Mar. 1 Mar. 27 Mar. 29 Mar. 31 Apr. 10 Apr. 12 Apr. 26 Apr. 28 Mar. 27 Apr. 24 May 8 Mar. 8 Mar. 28 Apr. 3 Apr. 10 Apr. 12 Apr. 19 Feb. 15 Feb. 20 Feb. 23 Feb. 27 Mar. 6 Feb. 20 Feb. 27 Mar. 19 Mar. 21 Mar. 23 Apr. 10 Apr. 17 Mar. 8 Mar. 15 Mar. 1

97838 97914 97321 97701 97439 97365 97424 17201 16001 17801 17013 19446 18201 16335 16365 17522 17331 29115 29379 29678 57078 57501 57401 57201 57006 37814 77979 78155 77833 75605 78654 23805 22903 98902 98362 98531 98273 99336 53022 54220 26554

ENTER TO WI N!

BRING US YOUR BEST

APPETIZER RECIPES!

You Could Be a Winner in the Taste of Home Recipe Box Contest! GRAND PRIZE A prize pack from Taste of Home Entertaining filled with serving ware, kitchen tools and much more—a $1,000 value. Plus, the winning recipe will be featured in a future Taste of Home Cooking School magazine. TO ENTER

1. Bring a copy of your winning appetizer recipes to a Taste of Home Cooking School 2. Include your name, address, e-mail address and phone number on the entry 3. Drop it into the Recipe Box receptacle in front of the stage For official rules or to enter online, go to www.tasteofhome.com/contest.

No purchase necessary. Purchase will not i mprove your chances of winning. Contest is open to legal residents age 21 and older of the U.S., its territories and possessions. Contest closes 11:59 p.m. on June 1, 2007. VOID WHERE PROHIBITED.

Readers share comments and feedback from their kitchens.

TOH Fiesta All of us “kids”(below) agreed to make a Mexican meal for our dad’s 84th birthday.When my sister and sister-in-law arrived (they both live out of state), we quickly realized that all of our dishes were from Taste of Home! My sister Pat made some Hearty Beef Enchiladas (Feb/ Mar ’03), my sister-in-law Teresa made Mexican Garden Salad (June/July ’95) and I prepared Chicken Chili Lasagna (April/May ’00). We all realized how much we depend on TOH. —Cheryl Miller Granger, Indiana

CONTRIBUTOR GUIDELINES Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? We’d love to hear from you. Here’s how to get involved: 1. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. You can send recipe cards or photocopies of family cookbooks, and they can be hand-printed or typed on a sheet of paper…whatever is easiest for you. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions that appear on page 43.) 2. Send your materials by mail or E-mail. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for cookbooks, promotions and other publications, including our Web sites. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. Send submissions to Taste of Home, 5925 Country Lane, Greendale WI 53129 or E-mail them to [email protected]. If you have a particular department or feature in mind, please print it on the front of the envelope or type it in the subject line of your E-mail message. You can also use the convenient form on our Web site at www.tasteofhome.com. Just click on “Submit a Recipe.”

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Classroom Cookin’ I teach a life skills class at Spoon River Valley Schools, and each Wednesday, my students look forward to preparing a recipe together. One week, we made Ultimate Caramel Apples (Aug/Sept ’06).The students (above) had fun making the apples and even more fun eating them! Now, they look forward to each new issue of TOH, so they can pick out the next recipe to make! —Tracey Loveland London Mills, Illinois

Survival Tactic Your recipes are the only thing that’s keeping my family sane! We are building a new home, and all 11 of us are staying in a 12- by 40-foot mobile home trailer.To entertain ourselves,we try new TOH recipes. I plan menus for parties in our new home and try them out on the family. Thanks so much! —Shirley Tarves and family Black Creek, British Columbia

Slumber Party! My husband and I baby-sat our two nephews over the weekend. The Worms for Brains stuffed peppers in the Oct/Nov ’06 issue were a big hit with the boys and our 2year-old son,Cameron (right). Thank you for publishing a magazine that can be enjoyed by all ages. —Amy Holley Rural Hall, North Carolina

Heritage Matters In the many years I’ve subscribed to TOH, I’ve never seen a recipe for Hanukkah cookies, challah or gefilte fish. Please consider publishing more recipes and themes for your Jewish readers. —Sarah Rabinowitz Monsey, New York

Editor’s Note: There are two recipes on page 41 you might enjoy. Celebration Braid was adapted from a Jewish challah recipe by reader Marcia Vermaire, and Almond Crunch, from reader Sharalyn Zander, can be enjoyed during Passover. For additional recipes, log on to our Recipe Finder at www.tasteofhome.com and search for “Hanukkah” or “Passover.” Taste of Home • February/March 2007

Here’s Part of Meet the 1,000 Cooks Who Our Staff: Help Edit This Magazine! We’d like you Look to see which field editors are from your area. Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Ann Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann. Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista; Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Hamburg; Wanda O’Neal, Murfreesboro; Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis; Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor. Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Ronda Weber, Greenwood; Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington. Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Mary Lou Robison, Miami; Diane Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, St. Augustine; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs. Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; Jean Rhodes, Tignall. Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Shirley Watanabe, Kula. Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dix-

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ie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans, Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker, Rockton; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford, Winchester. Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch; Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus, Zionsville. Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines; Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset. Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page Alexander, Baldwin City; Carole Schlender, Burrton; Michelle Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade, Kansas City; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Billie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, Wilmore. Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery, Washington; Tonya Fitzgerald, West Monroe. Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville; Debbie Belote, Columbia; Cassandra Corridon, Frederick; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park; Betsy Hedeman, Timonium; Gail Buss, Westminster. Massachusetts: Laurinda Johnston, Belchertown; Lynn Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merrimac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria Continued on page 64

to meet a couple of our 1,000 field editors from across North America.These cooks practice their trade at home, day in and day out, for family and friends. In fact, they’re probably a lot like you!

Lynne Beykirch Green Valley, Arizona

Personal profile: Husband Hugh,a professor emeritus of audiology; two married stepchildren; one adult grandchild. Lynne is a retired certified home economist who taught at the university level and directed dietary and nutrition services at a long-term care facility. “I was 10 years old when I prepared my first Thanksgiving dinner, with help from my dad. My mother was ill, and 25 guests were expected. “I’ve led cooking classes on topics such as high-altitude cooking and weight control,and I’m often involved in planning and preparing food for large groups. I enjoy anything and everything associated with cooking.”

Nina Vilhauer Mina, South Dakota

Personal profile: Husband Aaron, a full-time rancher; three adult children, Lisa, Loren and Lance.Nina is a registered nurse. “When I’m not working at the hospital, I can be found helping my husband on the ranch, working in the garden, writing poetry or baking cookies or bars. “Sharing my love for cooking is a favorite pastime.Taking brownies to a new neighbor down the road or hosting a tea party for your nieces are wonderful acts of unconditional sharing. I have done cooking demonstrations for church groups, Girl Scouts and our county fair. If I can inspire just one person at a demonstration, then it’s a success.”

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Our 1,000 Editors: (continued from page 63) Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester. Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs; Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn Miracle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine, Grand Haven; Casey Stellini, Grand Junction; DiAnn Mallehan, Grand Rapids; Barb Ruis, Grandville; Jackie Riley, Holland; Anne Heinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson; Ruth Peterson, Jenison; Marcy Cella, L’Anse; Sondra Bergy, Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; Marsha Ransom, South Haven; Christina Till, South Haven; Dona Erhart, Stockbridge; Marian Christensen, Sumner; Winifred Winch, Wetmore; Suzanne Veverka, White Cloud. Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka; Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Ruth Smith, Brooklyn Center; Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; Lucille Taylor, Luverne; Angie Colwell, Morton; Shirley Kidd, New London; Dotty Egge, Pelican Rapids; Pat Walter, Pine Island; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael; Jeane Jenson, Stillwater; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton, Winona. Mississippi: Anne Glidewell, Booneville; DeLois Douglas, Charleston; Peggy Tucker, Fulton; Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, Louisville; Kristy Allen, Natchez; Rita Futral, Starkville. Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Jeanette Fuehring, Concordia; Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Oleta Cone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Salisbury; Helen Lamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Marshall, Waverly. Montana: Kerry Bouchard, Augusta; Donna Mosher, Augusta; Dixie Lee Harmon, Baineville; Nancy Fettig, Billings; Shari McKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz, Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer, Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry. Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro, Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; Kathy Scott, Hemingford; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Moylan, Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan O’Brien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Syracuse. Nevada: Karen Sikora, Dayton; Jenece Howard, Elko; Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village; Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas; Joan Schroeder, Mesquite. New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver, Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; Colleen Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn, Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey. New Jersey: Nancy Zimmerman, Cape May Court House; Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Jean Finkbeiner, Gibbstown; Sally Treonze, Hillsborough; Sandra Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Nancy Negvesky, Somerville. New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes, Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen; Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Los Alamos; Karen Armatys, Raton; Terri Kearns, Roswell; Alpha Wilson, Roswell; Gloria Valdez, Tijeras. New York: Louise Beatty, Amherst; Sandy Starks, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horseheads; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Malinowski, Lee Center; Kathy Petrullo, Long Island City; Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo, North Massapequa; Estelle Keefer, Olean; Rosemary White, Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca; Kristine Chayes, Smithtown; Penney Kester, Springville; Penny Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony Tardugno, Vernon Center; Kathy Anderson, Wallkill.

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North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler; Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass, Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point; Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp Hylander, Sneads Ferry; Dorothy Baker, Southern Pines. North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner, Englevale; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti. Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; Mabel Courtney, Archbold; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton; Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Miriam Hershberger, Holmesville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Janis Engle, Milford; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville; Pat Waymire, Yellow Springs. Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa. Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; May Clark, Grants Pass; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Dala Steward, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Pleasant Hill; Shannon BurroughsCampbell, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crowell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Dalles; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn. Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia Garcia, Hanover; Gladys Moran, Honesdale; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Becky Darling, Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York. Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Medeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Warwick. South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett, Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston, Williamston. South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Roxy Wilfahrt, Watertown; Sarah Woodruff, Watertown. Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Bolden, Unionville. Texas: Christine Groves, Archer City; Nila Towler, Baird;

Join the Team Our volunteer editors regularly share recipes, cooking tips and ideas with our home-office staff. In turn, their names appear here, and they receive a free subscription to Taste of Home. Interested in joining our team of field editors? If you’re a good cook and would like to be considered, send several of your favorite recipes, plus details about you and your cooking background, to “Join the Team,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; Luann Carlson, El Paso; Cindy Bertrand, Floydada; Jeanne Brady, Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury; Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson; Rebecca Liao, Keller; Becky Duncan, Leming; Linda Clapp, Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary Anne McWhirter, Pearland; Shonie Castaneda, Pharr; Penny Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Helen Suter, Richmond; Mildred Sherrer, Roanoke; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake; Dorothy Pritchett, Wills Point. Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch; Karen Allen, Park City; Keri Witte, Provo; Donna Higbee, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt Lake City; Stacey Christensen, Salt Lake City; Gaylene Anderson, Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork. Vermont: Patricia Le Blanc, East Hardwick; Virginia Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport; Susan Greenall, Windsor. Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Donna Rivera, Colonial Beach; Ila Alderman, Galax; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville; Rosemarie Forcum, Heathsville; Eugene Presley, Honaker; Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City; Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris, Toano; Betsey Bishop, Warrenton. Washington: Frank Anderson, Bainbridge Island; Bonnie Waliezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee; Margie Snodgrass, Gig Harbor; Patricia Crandall, Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden; Janis Plagerman, Lynden; Margery Bryan, Moses Lake; Virginia Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass, Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt, Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Ferne Carter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver; Tyffany Fries, Yakima. West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust, Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Elsie Mace Daugherty, Spencer; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta. Wisconsin: Janelle Lee, Appleton; Sue Gronholz, Beaver Dam; Amy Voights, Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg; Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac; Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Arlene Haupt, Madison; Holly Basford, McFarland; Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; Mary Martin, Park Falls; Sandra Baratka, Phillips; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather, Strum; Karen Jarosz, Waterford; Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, West Bend. Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst, Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis. Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt; Florence Barnes, Drumheller; Lori Stefanishion, Drumheller; Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne,

Taste of Home • February/March 2007

Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu. British Columbia: Joan Baskin, Black Creek; Brenda Read, Burns Lake; Mary Dice, Chemainus; Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria. Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg; Alice Szarkiewicz, Winnipeg. New Brunswick: Nancy Biddington, Boudreau-Ouest; France Couturier, Edmundston; Marilu Hynes, McLeod Hill. Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity. Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy, Coldbrook; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville. Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Loralee Hanes, Troy; Lynne Wilhelm, West Hill. Prince Edward Island: Connie Sanders, Belle River; Nancy Coughlin, Charlottetown; Tammy Clements, Murray Harbour. Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton; Linda Johnson, Pointe Claire. Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict; Peggy Gwillim, Strasbourg.

Chill Out with Pastry Board It’s easy to roll out pastry—even on warm days—with the Big Chill Pastry Board from Kuhn Rikon. Designed to minimize the problem of sticking, the board allows the baker to roll dough for pies, cookies and delicate pastries with ease. The board was invented by Bonnie Sjoberg, a country cook from Milaca, Minnesota. Her secret is in individual coolant packs inside the board. These are frozen, then placed in the bottom half of the plastic pastry board. The top fits over, and you’re ready to roll away. The board stays cool for at least 2 hours, eliminating the need for extra flour, which dries out the dough. Even if you are not a winner, you can find where to order a Big Chill Pastry Board at www.tasteofhome. com/links. Suggested retail is $30.

Ted’s Toothpick Contest

Toothpick Camouflaged on Casserole Locate the hidden drawing, and you could win!

Judy Machacek

of Crooks, South Dakota spotted an unusual design on the Wild Rice Pilaf casserole dish on page 14 of the Dec/Jan issue.“I thought the marking made it look like an antique dish,” she writes.“But after reading about your contest, I realized the ‘design’ was the hidden drawing of Ted’s toothpick!” Waiting in an airport with her 14-year-old grandson, Diane Ochs from Greenville, Pennsylvania was grateful for the toothpick challenge.“Searching made the time go by quickly,” she says.“He loves helping me in the kitchen, too, and is hoping I win a Castle Bundt Pan so he can help bake a cake in it.” Ted loves fan letters,like this note Frances DeMoor from Kalamazoo,Michigan added to her entry: “Hey Ted! Keep losing those toothpicks—the hunt is so much fun!” Our little game of hiding a drawing of a toothpick in each issue adds a challenge for sharp-eyed readers. If you’re new to Taste of Home, here’s the story behind our contest:Ted is an imaginary character who accidentally drops his toothpick after sampling one of the dishes in each issue. Unfortunately,Ted’s not very good at finding his toothpick…so he counts on Taste of Home subscribers to help him out. Where Did It Land? A drawing of a toothpick is hidden somewhere in every copy of each issue,including the one you’re reading right now. It may be anywhere—tucked into a photo or stuck in a drawing…in a margin…even used as an exclamation point at the end of a headline. It resembles a real-life flat toothpick and looks like this…

The toothpick above is just an example—not the one hidden for this issue’s contest.We’ve concealed it elsewhere, and it could be a different color or size. If you find the toothpick and want to enter our contest, go to www.tasteofhome. com and click on the “Ted’s Toothpick” link. Or, mail a postcard or note saying,“I found Ted’s toothpick on page ___” with your name and address printed on it to: “Attn.Toothpick,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Share an anecdote about the fun you had locating it, if you wish. Whether you enter on-line or through the mail, you have an equal opportunity to win.We combine all entries (on-line and mail), then draw the prize-winners’ names at random. 100 Valuable Prizes This time, 20 winners will receive a Big Chill Pastry Board from Kuhn Rikon (left). Eighty more winners will receive our Best of Country Appetizers cookbook. Please do not include subscription checks or change-of-address notes with your mailed-in entry. The first entries received are not necessarily the winners, so you need not use express delivery.We’ll conduct the drawing in March. Good luck! Winners Listed On-Line From those who correctly identified the toothpick’s location last time, 20 lucky readers won a Castle Bundt Pan from NordicWare and 80 more received our Best of Country Appetizers cookbook. For a list of winners, go to www.taste ofhome.com.

www.tasteofhome.com

Where Was That Toothpick?

?

In the Dec/Jan issue,Ted’s toothpick was hidden on the side of the casserole dish on page 14.

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Your favorite cake design could win you cash!

Contest Rules Follow these simple guidelines to enter:

1. The idea must be your own.It can,however,be your interpretamaking fun or fancy cakes? tion of an idea you have seen Here’s an opportunity to win cash for your most elsewhere. eye-catching design. 2. Only cakes that do not call for The focus of this contest is the appearance of specialty pans are eligible. your cake, not the recipe. Our judges are most inter3. Please describe your design and how you created it. Include ested in how you dress up a cake for holidays, birtha list of materials needed and indays,graduations,weddings,anniversaries,baby showers structions to create the cake as and other special occasions. well as any purchasing informaWe’d like to see cute themes and shapes, frosting swirls tion that might be helpful to othand twirls, edible glitter and sprinkles, flowers, fresh er Taste of Home readers. It is fruits, candies, special inscriptions, draperies, borders, pipnot necessary to send a recipe ing and more. for the cake. 4. Include one or more highquality color photos of your enA Sweet Reward try. Prints should measure at Prizes for first and second place in each division are least 4" x 6" (jpegs 300 dpi at $300.00 and $200.00 in cash! Here are the categories: 4" x 6"). Be sure to print your Cutouts and Shapes: Enter your coolest “shape” cake, name, address and daytime like the ladybug (bottom right); three-dimensional treats; phone number on the back of and cutouts, such as the cowboy boot (left). each photo. Floral: Frosting flowers, edible fresh flowers, cascad5. Please keep your photo negatives. Sorry, we cannot return ing bouquets,sugared blossoms and floral piping are some contest entries. ideas for flower fans.The Lovely Cherry Layer Cake that 6. You may enter as many items adorned Taste of Home’s April/May ’04 back cover is just as you wish.If you do not submit one example (lower left). your entries on our Web site, Holiday: Christmas,Hanukkah,Thanksgiving,Easter and use the official entry form below Halloween are just some of the holidays you may celebrate left, a photocopy of it or a sheet of paper or E-mail message. All of with a fabulous cake. For instance, the Sweet Stars Cake the information requested on (left) would be festive for the Fourth of July. the form below must accompaMiscellaneous: Choose this category if your creation ny each entry. doesn’t fit into those above.Just remember,simple designs 7. All entries become the properlike Susie Sunshine Cake (bottom left) can be as attentionty of Reiman Publications.Entries grabbing as intricate ones. that are not among the winners may be published in a future issue, in a cookbook or on our OFFICIAL ENTRY FORM Web site. 8. The deadline for the contest is April 1, 2007. 9. Enter the TOH “Cake Decorating Contest”at www.taste Find a form provided for entries at www.tasteofhome.com. Or use this one (or a photocopy) or supply information requested on a separate sheet of paper or in ofhome.com; or E-mail to edi an E-mail message. [email protected]; or mail to Taste of Home, 5925 ❒Cutouts and Shapes ❒Floral ❒Holiday ❒Miscellaneous Country Lane, Greendale WI 53129.

Do you enjoy

Creative Cakes Contest

Name Address City State/Province Telephone (

Zip/PC )

Send to: Creative Cakes Contest, Taste of Home, 5925 Country Lane, Greendale WI 53129.

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Taste of Home • February/March 2007

Index

✔Zesty Vegetarian

Wraps, 23

•February/March 2007

APPETIZERS & SNACKS

DESSERTS

Almond Crunch, 41 Champion Chicken Puffs, 49 Chocolate Wheat Cereal Snacks, 58 Crab Deviled Eggs, 59 Cruisin’ Crostini, 49 Onion Almond Rounds, 58 Orange-Glazed Smokies, 59 Zesty Corn Dip, 59

Chocolate Ganache Cake, 19 Cinnamon-Chocolate Snackin’ Cake, 57 Racetrack Cake, 49 Red Velvet Heart Torte, 14 Strawberry Banana Angel Torte, 33

BREADS, MUFFINS & ROLLS

Hazelnut Chocolate Cookies, 15 Hungarian Strawberry Pastry Bars, 39

SIDE DISHES

Cakes & Tortes

Celebration Braid, 41 Chocolate Chip Cinnamon Rolls, 39 Irish Soda Muffins, 52 Jumbo Banana-Carrot Muffins, 56 ✔Vermont Honey-Wheat Bread, 46

15

Cookies & Bars

Miscellaneous Banana Citrus Sorbet, 17 Elegant White Chocolate Mousse, 20 Individual Strawberry Trifles, 51 Java Cream Puffs, 20 Minty Ice Cream Shamrocks, 53 Peach Cheesecake Ice Cream, 21 Pistachio Ice Cream Dessert, 35 Rhubarb Raspberry Mousse, 15

Pies & Tarts Frosty Key Lime Pie, 21

MAIN DISHES CANDY Pecan Caramel Clusters, 68

CONDIMENTS ✔Raspberry Rhubarb

Sauce, 47 ✔Rhubarb Barbecue Sauce, 41 Versatile Chili-Cheese Sauce, 21 Woolly Butter Lamb, 18

Almond Chicken Casserole, 7 Asparagus Beef Stir-Fry, 41 Cheese Ravioli with Zucchini, 20 Corned Beef Supper, 52 Creamy Celery Beef Stroganoff, 11 Crusty Roast Leg of Lamb, 33 Curried Chicken with Peaches, 10

35 ✔French-Style Chicken, 47 Ham-Potato Phyllo Bake, 7 Herbed Turkey Breasts, 11 Hominy Sausage Bake, 8 ✔Mexican Pork Chops, 51 ✔Roasted Sea Scallops, 47 Sausage Ham Loaves, 39 Seafood Casserole, 8 Slow-Cooked Beef Brisket, 11 Spanish Rice Turkey Casserole, 6 Tender Flank Steak, 35 Three-Cheese Sausage Lasagna, 8

SALADS & DRESSINGS Chicken Salad with a Twist, 37 Cracked Pepper Salad Dressing, 33 ✔Cranberry-Nut Couscous Salad, 37 ✔Curry-Berry Turkey Salad, 56 Layered Tortellini-Spinach Salad, 37 ✔Romaine with Oranges, 35 Shrimp Macaroni Salad, 37 Warm Dressing for Spinach, 39 Wheely-Good Pasta Salad, 49

Broccoli with Lemon Sauce, 51 Cheddar Twice-Baked Potatoes, 35 ✔Corn Bread Vegetable Cobbler, 6 ✔Rosemary-Onion Green Beans, 47 Seasoned Red Potatoes, 53 Springtime Asparagus Medley, 33

SOUPS

✔All-Day Soup, 10 Cheeseburger Paradise Soup, 27 Chicken Soup with Potato Dumplings, 29 Colorful Chicken ’n’ Squash Soup, 27 Creamy Bacon Mushroom Soup, 29 Danish Turkey Dumpling Soup, 27 Gingered Butternut Squash Soup, 31 Golden Seafood Chowder, 27 Hearty Beef Vegetable Soup, 29 Land of Enchantment Posole, 31 Lemony Chicken Soup, 29 Minestrone with Italian Sausage, 31 Mushroom Tomato Bisque, 31

23

SANDWICHES & WRAPS Blue Cheese Clubs, 22 Buffalo Wing Hoagies, 23 Marinated Beef on Buns, 22 Pit-Stop Stromboli, 49 Shrimp Salad Croissants, 22

✔ Recipe includes Nutrition Facts

www.tasteofhome.com

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Love in Every Bite! A box of this mouth-watering homemade candy does an outstanding job of showing your affection on Valentine’s Day or anytime. The recipe comes from Janice Price of Lexington, Kentucky, who notes, “These are delicious and so easy to make.”

Pecan Caramel Clusters ❧ PREP: 25 min. + chilling 1 package (14 ounces) caramels 2 tablespoons water 2 tablespoons butter 2 cups coarsely chopped pecans 4 ounces white candy coating, coarsely chopped 4 ounces semisweet chocolate candy coating, coarsely chopped

We can’t wait for you to see Taste of Home’s April/May issue! Oh, my goodness, it’s going to be packed with good eating: • Our prize-winning cupcake recipes are awesome—wait’ll you see the choice of flavors! Not only do these little treats taste scrumptious, they’re so pretty. • In a salute to moms who are also great cooks, readers share their mothers’ signature dishes. Count on a yummy selection in addition to our popular “My Mom’s Best Meal.” • On track with the occasion,Kentucky Derby party foods will give you the flavor of race day. • Hearty, economical ground beef has such widespread appeal, thanks to the many ways it can be used. Expect several savory ideas next time. • Also, the April/May issue will have terrific potluck dishes, a savory beef brisket menu from one of our field editors, lighter recipes in “Good Food That’s Good for You”…and many more satisfying recipes.Watch for it!

In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans. Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set. In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; place on waxed paper-lined baking sheets. Chill until firm. Yield: about 2 pounds. Editor’s Note: This recipe was tested in a 1,100-watt microwave.