Taste of Home 200812-01

SAVE OFFLINE

COOKIES TO MAKE WITH YOUR KIDS COOKING • CARING • SHARING

128 HASSLE-FREE

RECIPES &TIPS

delightful g willll treats you wil only find here!

23

HOME MADE GIFT IDEAS

HOLIDAY DINNERS POTLUCK CASSEROLES FESTIVE DESSERTS

Winter Fantasy Cupcakes

TASTEOFHOME.COM

from best-selling authors Karen Tack & Alan Richardson

December & January 2009 $3.99 | $4.99 Canada

#1 cooking magazine in the world

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Make Original Chex Party Mix! ®

Voted America’s Favorite Chex® Party Mix! Che

With 5 irresistible recipes in the race, this

dy x® Mud Buddies ®

crowd pleasing savory favorite came out on top, just ahead of the delicious chocolate-peanut butter combo of Chex Muddy Buddies. Try all of our great 15 minute recipes this holiday season for a winner every time! ®

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3 cups Corn Chex® cereal 3 cups Rice Chex® cereal 3 cups Wheat Chex® cereal 1 cup mixed nuts 1 cup bite-size pretzels 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces 6 tablespoons butter or margarine 2 tablespoons Worcestershire sauce 1½ teaspoons seasoned salt ¾ teaspoon garlic powder ½ teaspoon onion powder

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late

original chex party mix

Start to Finish: 15 minutes, 24 servings (½ cup each)

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For recipes and more holiday tips, visit Chex.com/recipes.

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. 2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. Kicked-Up Chex® Party Mix: For a big bold taste, add 2 tablespoons red pepper sauce with the seasonings. 1 Serving: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g); Cholesterol 10mg; Sodium 280mg; Potassium 95mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 3g; Carbohydrate Choices: 1

© 2008 General Mills

Wow.

How. 1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. 2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal,stirring until evenly coated. Microwave on High 3 minutes,stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. 3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refridgerate until set. Store in tightly covered container.

Five recipes. Fifteen minutes. Lots of wows. Chex.com/recipes Original Chex 0ARTY-IXs#INNAMON !PPLE#HEX®-IXs#HOCOLATE#HEX®#ARAMEL#RUNCHs#HEESY2ANCH#HEX®-IXs#HEX®-UDDY"UDDIES® ®

Time to party.

®

Party Mix.

taste home COOKING • CARING • SHARING

FEATURES

I’m a winner in the Cute Cookies contest! p. 57

TOH READER CONTEST

39

SMALL BITES, BIG FLAVOR Fabulous party foods that will leave your guests asking for more

47

SURF & TURF Enjoy these dressedup dinners without the fancy price

HOLIDAY

BAKING S P E C I A L

51

SUGAR AND SPICE

Seven sweet cookie treats to make with your little kitchen “elves”…PLUS the winners of our Cute Cookies contest

60

HELLO, CUPCAKE!

Best-selling authors Karen Tack and Alan Richardson create one-of-a-kind treats just for TOH readers

58

GIFTS IN GOOD TASTE

Easy-to-make goodies perfect for holiday giving

“Real food from real home cooks” DEPARTMENTS

17

27 63

Bright ideas for welcoming friends & family into your home

Easy meal solutions from our readers and the TOH test kitchen

OPEN HOUSE

COOK SMART

18 POTLUCK

28 QUICK FIX

Just say “Cheese, please!”

A hearty, home-cooked dinner in a snap

20 TOUR MY KITCHEN

29 SPICE RACK

In this light-filled Wisconsin kitchen, old meets new for comfort and practicality

With sweet cardamom, a little goes a long way

22 SPECIAL OCCASION

30 MENU SAVERS

Frosty-licious treats to wrap up a special holiday meal

Pot roast, muffins and cherry pie—all for less than $3 per serving!

BROWN SUGAR GLAZED SALMON p. 68

32 EAT, SHRINK & BE MERRY Our favorite Canadian sisters serve up light snacks

34 KIDS IN THE

Celebrating the people around the taste of home table

CLOSE TO HOME

64

MOM’S BEST MEAL Nothing beats this mom’s chicken dinner

68 FIELD EDITOR FAVORITES Military life broadens this cook’s recipe repertoire

We make great gifts! p. 12

71 AROUND THE CORNER Meet our field editors... maybe one lives in your neck of the woods!

73 COOKS WHO CARE This group shows holiday workers a little TLC

IN EVERY ISSUE 7 TABLE TALK 9 KITCHEN CHAT 10 MIXING BOWL 13 HIDE ’N’ SEEK CONTEST CAN YOU FIND “C.C. BEAN”?

40

NEW RECIPE CONTEST: 30MINUTE MEALS

74 75

LAST BITE

KITCHEN Snowman pancake and brownie mix in a jar

36 HEALTHY CHOICES

RECIPE INDEX

Resolving to eat lighter in 2009? These great foods make it easy!

»

ON OUR COVER

Hello, Cupcake! P. 60 FOOD STYLISTS

Karen Tack Alan Richardson PHOTOGRAPHER

Rob Hagen SET STYLIST

Stephanie Marchese

visit us @ tasteofhome.com

taste home JOIN US ON-LINE FOR FOOD, FRIENDS, FUN AND A FLAVORFUL START TO 2009!

GOUDA BITES

APPLE CIDER BEEF STEW

3-INGREDIENT APPETIZERS

It doesn’t get much easier! When time’s short or you don’t want to fuss, these snacks are winners. tasteofhome.com/plus

ALL-NEW RECIPE “CHANNEL” Finding a new recipe is easier and more fun than ever! Mouth-watering photos guide as you browse by course, cuisine, ingredient, holiday, special diet and other categories. Bonus tips and videos are at your fingertips. tasteofhome.com/recipes

COOKIE COUNTDOWN Don’t miss the festive fun! Sign up for the Cookie Countdown and receive 12 days of the best holiday cookie recipes, tips and helpful videos. tasteofhome.com/cookies

slow cooker & casseroles NEWSLETTER

By popular demand, Taste of Home has created a free newsletter devoted to slow cooker and casserole recipes and tips. Sign up today! tasteofhome.com/slowcookersignup

BONUS KITCHEN TOUR See how Tennessee reader Mary Hudak-Collins decorates her dream kitchen for Christmas. tasteofhome.com/plus

New food find contest! This December, we’ve hidden our gingerbread friends somewhere in tasteofhome.com. We’ll give you weekly clues and a chance to win great prizes if you can find them! tasteofhome.com/foodfind 6_tasteofhome.com

DECEMBER / JANUARY 09

tasteofhome

EDITOR IN CHIEF

Catherine Cassidy Ardyth Cope Diane Werner RD

CREATIVE DIRECTOR FOOD DIRECTOR

Ann Kaiser Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin (manager), Sue A. Jurack (specialist) RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR S.K. Enk LAYOUT DESIGNER Kristen Johnson EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon EDITORIAL INTERN Erica Bail PUBLICIST Bethany Bradley, [email protected]

table talk

EDITOR

MANAGING EDITOR

TEST KITCHEN

Karen Scales ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle TEST KITCHEN MANAGER

TEST KITCHEN ASSOCIATES

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

We’ve renovated…

with YOU in mind! On page 20, Colleen Bassindale talks about how she blended old and new to create the perfect kitchen for her family. How appropriate that her story is featured in this issue…because we’ve “redone our kitchen,” too. Taste of Home has always celebrated real food from real home cooks. And that hasn’t changed. But we have made some changes we hope you’ll be excited about—whether you’re a longtime fan or brand

PHOTO STUDIO

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

new to our table. We’ve taken a page from the kitchen designer’s manual and organized the magazine’s contents into distinct sections—we call them “cabinets”—that allow you to easily find what you’re looking for. There’s “Cook Smart,” featuring recipes and tips to help you eat more healthfully, get dinner made quickly, cook with your kids or reduce your grocery bills. And “Open House,” full of holiday home entertaining ideas. My favorite, “Close to Home,” showcases just a few of the special people who make Taste of Home

VICE PRESIDENT, PUBLISHER

[email protected] MARKETING DIRECTOR Eva

Lora Gier

what it is—like field editors Rachel Garcia, Joan Truax and Joan Hallford.

Kant

ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson

You’ll find these “cabinets” in every issue of Taste of Home from now on, along with

ADVERTISING

great seasonal “specials” featuring fabulous recipes from readers just like you. Our

_NEW YORK ACCOUNT DIRECTOR

gifts to you this holiday season: seven delightful holiday cookies on p. 51, easy-on-the-

Mary Gilbert, [email protected]

budget surf and turf on p. 47, and the most fun winter cupcake designs you’ll ever

ACCOUNT MANAGER

Kristine Cronin, [email protected]

make on p. 60. And, of course, our holiday appetizer contest winners. (Visit taste

_DETROIT ACCOUNT MANAGER

ofhome.com/contests to join in all the prize-winning fun!)

Jani Berger, [email protected] _CHICAGO ACCOUNT DIRECTOR

And there’s more: We’ve freshened up our look and added some fun new icons (see

Kelly Paxson, [email protected]

below). We share lots of secrets from the cooking experts in our Test Kitchen. And we

ACCOUNT MANAGER

Maura O’Brien, [email protected]

tell you about all the exciting new things going on at tasteofhome.com. But at the

_LOS ANGELES ACCOUNT DIRECTOR

foundation of this renovation—and at the heart of Taste of Home—is you. Your family’s

Tiffany Grana, [email protected]

favorite recipes, your helpful tips, your stories and memories. We know this to be true:

CIRCULATION

Our kitchen would not be the same without you!

CHIEF MARKETING OFFICER

Lisa Karpinski

TASTEOFHOME.COM

Renee Jordan Marx Feldner ON-LINE COMMUNITY MANAGER Bob Ottum ON-LINE ADVERTISING DIRECTOR Nancy Paullin SR. SALES PLANNER Isabella von der Linden GENERAL MANAGER

Our very best to you and yours this holiday season.

SENIOR WEB EDITOR Sarah

Catherine Cassidy Editor in Chief

TASTEOFHOME COOKING SCHOOLS DIRECTOR Sandy Bloom

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

Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul

.......

Livornese

THE READER’S DIGEST ASSOCIATION, INC.

LOOK IN THIS ISSUE FOR THESE NEW ICONS!

tasteofhome

.com

TOH field editor recipe

TOH test kitchen

PRESIDENT AND CHIEF EXECUTIVE OFFICER

Mary G. Berner PRESIDENT, RDA FOOD & ENTERTAINING

Suzanne M. Grimes

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

PRESIDENT, CONSUMER MARKETING

Dawn Zier DECEMBER / JANUARY 09

tasteofhome.com_7

Our Extra Virgin olive oil makes dips different.

deliciously

©

The J.M /TM/®

. Smuc

ker Com

pany

i cooking is

™

For more recipes visit Crisco.com

Crisco Herbed Parmesan Dipping Oil ®

1/2 teaspoon Italian herb seasoning or 1/4 teaspoon each dried oregano and basil 1/4 cup Crisco® Extra Virgin Olive Oil 2 teaspoons grated Parmesan cheese Freshly ground black pepper Crusty baguettes or Italian bread

Combine seasoning and olive oil on a 6-inch plate. Top with Parmesan cheese. Dip slices or pieces of crusty bread into oil. Prep time: 5 min Yield: 1 serving

kitchen chat CHILI COINCIDENCE

A TASTY TOUR On our recent vacation to Chicago, I brought several copies of Taste of Home— a favorite at our house. In one issue, I saw an invitation to visit Greendale during the holidays. Since we were only an hour away, my husband, daughter and I (above) decided that a trip to Taste of Home would really complete our vacation. What a wonderful time we had! It was one of the highlights of our trip. Thank you for producing a magazine that shares recipes that are both delicious and easy. Even my 5-year-old daughter, Georgia, loves to look at the pictures and help me prepare meals. —Jenn Martin

Recently, I was scheduled to host a game night at my house and decided that pumpkin chili seemed like a good thing to serve. Lo and behold, there was a recipe for Black Bean ’n’ Pumpkin Chili in Taste of Home for Oct/Nov, the issue I’d just received. I made the chili without turkey and also served Autumn Tea (Oct/Nov ’03). All the ladies loved both recipes. They were perfect for our fall get-together. —Kari Caven COEUR D’ALENE, IDAHO

Discover hhow the right olive oil makes all the difference.

BakedPerfect Potatofor Wedges dipping and

dressings

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

INGREDIENTS: * 1/4 cup Crisco® Pure Olive Oil * 1 large onion, quartered then halved * 2 medium zucchini, cut into 1/2-inch slices * 2 medium yellow squash, cut into 1/2-inch slices * 4 ounces mushrooms, halved * 2 teaspoons dried oregano * salt and pepper, to taste * 1/3 cup Grated Parmesan cheese

MYERSTOWN, PENNSYLVANIA

WHEN HANDED LEMONS…

Ideal for

As I was deciding what to make for our church’s weekly Coffee Fellowship, my April/May issue arrived. When I saw the cover, I knew lemon was the way to go. I served Lemon Crumb Muffins, Slice ’n’ Bake Lemon Gems and Pecan Lemon Loaf. At tasteofhome.com, I found Refreshing Lemon-Lime Drink. I even wore yellow! Your recipes were a hit.

grilling and sautéing PREPARATION DIRECTIONS:

1. In a large skillet with a lid, heat Crisco Oil over medium high heat. Add onion; sauté 3minutes. Add zucchini, yellow squash,mushrooms, oregano and salt and pepper; sauté 5 minutes more. 2. Cover and cook until tender, about 10 minutes. Sprinkle with Parmesan cheese; serve immediately.

—Sherri Punches

TIP * Or your favorite Crisco Oil

COLORADO SPRINGS, COLORADO

POPS IN AFRICA NEW SPIN ON RECIPES Now that my garden is done producing, my favorite pastime is playing a game I call “recipe roulette” at tasteofhome.com. I search for a recipe. Then, to the bottom left of that recipe, two “related recipes” pop up. I click on one that sounds interesting, which leads to two more related recipes. I read through each one, and any that look good (which most do) I add to my on-line recipe box on your Web site. I love to cook, so this game has become quite addicting. I started with about 30 recipes in my recipe box and now have 550! —Kitty Guyer

We live in Malawi, Africa and look forward to each issue of Taste of Home, even if it comes months later than normal. In fact, sometimes it’s perfect timing, since our seasons are opposite those in the U.S. My kids, Hannah, Nathanael and Caleb, couldn’t wait to see if our local import store had yogurt to make the Frozen Fruit Pops from the Aug/Sept issue. We did find the yogurt and had a great time making and eating the healthy snack! —Rebecca Wendland

Great for

baking and frying New Crisco Imported Olive Oils. Three simple ways to bring an exciting level of taste and flavor to your table.

LUTHERAN CHURCH OF CENTRAL AFRICA BLANTYRE, MALAWI

STRATFORD, WISCONSIN

is cooking DECEMBER / JANUARY 09

tasteofhome.com_9

mixing (BoWL ) FOOD NEWS

+

F U N N OT E S

+

TA S T Y N U G G E T S

STAINLESS STEEL

Ideal for retaining cool temperatures, especially when chilling, whipping or marinating.

GLASS

More heatresistant than metal. Glass also allows for easy identification of contents. Usually microwave- and dishwashersafe.

SILICONE

Easily pinched to form a pour spout or for storage in tight places. Usually, these bowls are textured on the outside for a good grip and smooth on the inside for easy pouring.

CERAMIC

Most versatile. Goes from food prep to the table as a serving dish.

COPPER

In culinary circles, copper bowls are preferred for beating egg whites. The egg and the copper react with one another, causing a more firm and stable whip. Should not be used with acidic foods.

Super Bowl Why are there so many bowls to choose from? Here’s some kitchen logic behind the variety... 10_tasteofhome.com

DECEMBER / JANUARY 09

Dreaming of a GREEN Christmas Recycle holiday cards by sending the fronts to St. Jude’s Ranch for Children. The kids at St. Jude’s create new cards out of the old art to resell. St. Jude’s Ranch for Children, 100 St. Jude’s St., P.O. Box 60100, Boulder City NV 89006; stjudesranch.org/give/Recycled_Cards.php

22,000,000 the number of turkeys consumed on Christmas Day Deck the halls! We received so many letters about the beautiful turkey on our Oct/Nov cover, with specific comments on the gorgeous garnish. Like any good outfit, our big bird certainly would not have been complete without the beautiful accessories TOH food stylist Suzanne Breckenridge used to adorn it. We picked her brain for some simple yet impressive ways to dress up your holiday meals. THE FRESH MARKET IS YOUR ART STORE: Look for fruits,

vegetables and nuts that offer unique texture, color and size. COMPLEMENTS WILL GET YOU EVERYWHERE: If your

stuffing has apples in it, small apples whole or halved make a great garnish.

SHINY & NEW: To give a sheen to whole nuts, rub some vegetable oil into their shells. GOOD THINGS COME IN SMALL PACKAGES: Look for

small fruits and vegetables; they make a perfect garnish. DON’T THROW THAT OUT!

Celery and carrot tops often make interesting little sprigs to tuck in the sides of dishes, like miniature carrots, cherries, berries, you would use parsley. cut figs and kiwifruit, fresh currants, THE BIG PICTURE: Consider and fresh herbs and clementines what the food would look like are just a few possibilities. whole, sliced or curled. GOOD FOODS TO TRY AS GARNISH: Lychee nuts, star fruit,

A FLOWER BY ANY OTHER NAME: The flowers of fresh

herbs give any garnish a fancy touch.

A 3-year-old gave this reaction to her Christmas dinner:

Make it personal! Make a sweet impression on the ones you love this holiday season! Personalized gifts add a special touch, and now there are more options than ever. Order on-line, and you won’t have to leave the house; your gifts are delivered right to your door—or theirs! Here are a few unique treats you can find, with just the click of a mouse! Make your own sauces or salsas? Adorn your homemade treats with a custom-designed label from MyOwnLabels.com. From jellies to pickles to baked goods, your gift will have a label as special as your recipe! Who doesn’t love M&M’s? Add a personal message and/or a photo to each side of an M&M’s candy in more than 15 of your favorite colors. A variety of gift-sized packs starts at $11.99. www.mymms.com

Jones Soda of Seattle, Washington offers custom packaging featuring your photo and sentiment on bottles of fun flavors like Fufu Berry, Blue Bubblegum and Ameri-cola, to name a few. Be sure to check out Jones’ line of holidayflavored sodas as well. $29.99/12-pack. www.myjones.com

“I don’t like the turkey, but I like the bread he ate.” DECEMBER / JANUARY 09

tasteofhome.com_11

mixing (BoWL )

stuff we love ’tis the season for giving and getting (and these beat socks by a mile!)

DECKED OUT These sassy, retro aprons from Jessie Steele will be the talk of holiday parties. If you’ve got junior foodies at home, get them their own to match Mom’s. Guys’ aprons come in camouflage, skulls and flames...($30.95 and up)

BE FLEXIBLE Check out these fun, new Head Chefs ($9.99)! You just grab ’em, flip ’em upside down and whisk, measure, mix or spread. Kid alert: These bendable silicone buddies are also perfect for little helping hands in the kitchen. tasteofhome

.com

WANT TO FIND IT?

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

12_tasteofhome.com

DECEMBER / JANUARY 09

STOCK UP Even a cook who has it all will covet Williams-Sonoma’s Ruffoni Stockpot ($299 and up), Italian-made of stainless steel, aluminum and brass. A bit pricey, but worth it: TOH Food Director Diane Werner calls it “an investment in your cooking.”

SALTY & SWEET Delicious Pretzables ($9.95 and up) come in rods and twists, drenched in chocolate and coated in colorful candy tidbits. Just try not to smile as you munch!

2,952 NUMBER OF POUNDS OF FRUITCAKE DELIVERED TO IRAQ IN 2007

{

Nutmeg Country Inn WILMINGTON, VERMONT

* 14 beautiful guest rooms and suites in a restored 1770s Vermont farmhouse and barn.

G R E AT F I N D

A charming stop in New England Davina and Damon Daura of Sparta, New Jersey wrote us about a winter getaway at Nutmeg Country Inn in Wilmington, Vermont. “This inn defines charm,” said the Dauras. “You feel its rich history as you pull into the driveway. Once inside, it’s clear that innkeepers Gerry and Susan Goodman pay attention to detail.

IN A NUTSHELL:

“Our cozy bedroom was perfect after a long day of skiing, and the food was extraordinary. Homemade cookies in the common area were the first clue that we were in for a special experience, and breakfast did not disappoint. A fabulous entree, fruit strudels, fresh bread and banana-nut muffins…we could go on and on.”

* Susan traded a city catering/bakery business to become an innkeeper. * Menu features local produce and fresh baked goods. * While you’re there, be sure to hit the slopes or take a romantic sleigh ride. tasteofhome

.com

Find the recipe for Susan’s Salmon & Dill Omelet with Creme Fraiche and more details about the inn at tasteofhome.com/plus.

CONTRIBUTOR GUIDELINES

SEE YOUR NAME IN TASTE OF HOME Our Test Kitchen team is always looking for great recipes to feature on our pages. Dessert or dinner or in between, your family favorites could be showcased in a future issue. To submit your recipes or story ideas, go to tasteofhome.com/submit.

$50 WIN GIFT CERTIFICATE! Enter the Hide&Seek contest “C.C. Bean,” our mischievous little cup of cocoa, is hiding somewhere in our pages. Find him, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteof home.com to enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. A random drawing will be held in mid-January. “Sweetie Pie,” our missing pumpkin pie, was caught hanging out with her carrot friends on page 70 in our Oct/Nov issue.

Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? We’d love to hear from you. Here’s how to get involved: 1. It’s easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 15.) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including

your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be hand-printed or typed on a sheet of paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

DECEMBER / JANUARY 09

tasteofhome.com_13

Al tr All t ade ad demar markss a are e ow owned ned by So S cié c été des Pr Po odu duits ts s Nestl stlé S.A., Vevey, Swi S itzerla Swit tzerl nd or used with permission.

I can’t recall whether it was a tradition or something that just coincidentally happened once or twice, but I have fond memories of my mom baking chocolate chip cookies on the first day of snow. –Jaime B., Winchester, IN There are a million reasons to bake with Nestle Toll House. Find your inspiration at verybestbaking.com

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SURVIVING HOLIDAY PARTIES A couple of quick party tips from TOH field editor Awynne Thurstenson, Siloam Springs, Arkansas BRING IN A SPARK PLUG Invite someone whom you know can carry conversations in different directions if needed. There’s a ham in every bunch—bring ’em to the party! LIGHTEN THE LOAD Serve appetizers and desserts on disposable party ware to lighten the amount of dishes at the end of the night. EASY CLEANUP Plan ahead and line baking trays with foil; empty dishwasher before party begins; fill the sink with soapy water for quick cleanup as your party progresses. COLOR ME HAPPY Consider the foods you are serving throughout the evening. Stay away from repeat colors or flavors to make for a diverse tasting experience. DO YOU HAVE PARTY TIPS TO SHARE? Reveal your fun or practical entertaining ideas at tasteofhome.com/ partytips

OPEN O H USE

BRIGHT IDEAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME

OPEN HOUSE

potluck double-cheese macaroni PREP: 25 MIN. BAKE: 20 MIN. YIELD: 12 SERVINGS (1 CUP EACH)

Sabrina DeWitt CUMBERLAND, MARYLAND “I make this dish for every family get-together and haven’t encountered anyone yet who doesn’t love it.”

1 pkg. (16 oz.) elbow macaroni 3 cups (24 oz.) 4% cottage cheese 1/2 cup butter, cubed 1/2 cup all-purpose flour 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. garlic salt 3 cups half-and-half cream 1 cup milk 4 cups (16 oz.) shredded cheddar cheese TOPPING:

1 cup dry bread crumbs 1/4 cup butter, melted Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

CREAMY CHICKEN NOODLE BAKE

DOUBLE-CHEESE MACARONI

creamy

cheesy...wow Pass the cheese, please! Melt winter’s chill with these warm and gooey one-dish wonders. 18_tasteofhome.com

DECEMBER / JANUARY 09

Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

creamy chicken

noodle bake

PREP: 25 MIN. BAKE: 40 MIN. + STANDING YIELD: 12 SERVINGS (1 CUP EACH)

Shirley Unger BLUFFTON, OHIO This popular casserole is loaded with tender chunks of chicken and noodles.

4 cups uncooked egg noodles 1/2 cup butter, divided 1/4 cup all-purpose flour 1/2 tsp. salt 1/8 tsp. white pepper 3-1/2 cups milk 4 cups cubed cooked chicken 2 jars (12 oz. each) chicken gravy 1 jar (2 oz.) diced pimientos, drained 1/2 cup cubed process cheese (Velveeta) 1/2 cup dry bread crumbs 4 tsp. butter, melted Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp. butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand for 10 minutes before serving.

HAM & SHELLS CASSEROLE

ROASTED VEGGIE PASTA

ham & shells casserole

roasted veggie pasta

PREP: 40 MIN. BAKE: 25 MIN. YIELD: 12 SERVINGS (1 CUP EACH)

PREP: 40 MIN. BAKE: 25 MIN. YIELD: 16 SERVINGS (3/4 CUP EACH)

Genise Krause STURGEON BAY, WISCONSIN

Robyn Baney

Caramelized onions and rosemary add subtle seasoning to this entree.

“My sister gave me this recipe years ago, and it has become a favorite make-ahead and company meal.”

1 pkg. (16 oz.) medium pasta shells 3 large onions, halved and sliced 1 Tbsp. olive oil 1 pkg. (9 oz.) fresh spinach, torn 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1/4 cup butter, cubed 1/3 cup all-purpose flour 1/4 tsp. pepper 3-1/2 cups fat-free milk 1 cup part-skim ricotta cheese 1 cup (4 oz.) crumbled goat cheese 2 cups cubed fully cooked ham 1/3 cup grated Parmesan cheese Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook and stir onions in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 minutes longer or until spinach is wilted. Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended. Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

LEXINGTON PARK, MARYLAND

4 small zucchini, halved lengthwise and cut into 1-in. slices 2 large onions, cut into wedges 2 medium yellow summer squash, halved lengthwise and cut into 1-in. slices 2 large sweet yellow peppers, cut into 1-in. pieces 1 cup fresh baby carrots, halved lengthwise 2 Tbsp. olive oil 3-1/2 cups uncooked fusilli pasta 2 cups (8 oz.) shredded fontina cheese 1-1/2 cups heavy whipping cream 1/2 cup canned diced tomatoes in sauce 1/2 cup grated Parmesan cheese, divided 2 garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.

Be sure you have pots, pans and serving dishes large enough to prepare and serve your recipe.

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BIG BATCHES Cooking for a crowd? Find super recipes that serve 24 or more at tasteof home.com/plus.

Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

DECEMBER / JANUARY 09

tasteofhome.com_19

OPEN HOUSE

tour my kitchen

old world

MODERN By Colleen Bassindale WHITEFISH BAY, WISCONSIN

Estate sale finds, antiques and imagination make this lived-in kitchen out of this world

A

ll my years of searching consignment shops and rummage and estate sales paid off when we embarked on a kitchen remodeling in our 80-year-old home. I’ve been collecting antique lighting for years and love hunting for other treasures…like the carved stone showing a Nativity scene I found at an estate sale. It’s been dated back to the 13th century. To me, it’s the centerpiece of our new kitchen. Our faith is a big part of our life, and it plays a role in our home decor as well. Another great find are the lights above our island. They came from an old hotel and have a German look. Made of mica, they create a warm, amber glow. Combining collectibles like these with the new updates and modern amenities has brought out some of the charm of our new, bigger kitchen.

The refrigerator drawers in the island are really handy. They provide easy access to fresh produce while I’m cooking. I also have a designated cleaning area with a sink and pull-out garbage cans, separate from the food prep space. And I love our terra-cotta floors

and custom-made cabinets of ebonized walnut for beauty and durability. Add to that a spectacular view of the morning sunrise over Lake Michigan, and this kitchen is more than I ever dreamed. We think it’s the best room in the house!

SHARE YOUR KITCHEN

Do you have a special kitchen that everyone raves about? Send photos of the kitchen and your family to [email protected].

TIPS

Make sure your kitchen can grow with you; ours was designed to fit kids of all ages. 1) Fill your kitchen with things that are special to you. If you have an old plate from Grandma, use it! 2) Don’t underestimate resale shops. Those old things you might get from a consignment store add character so things don’t look so “cookie cutter.”

Room to grow When we bought the home, in 2001, we knew we’d be embarking on a huge renovation project. We tore down walls and combined a few rooms to open up the space. After all, this is a kitchen for a family of six—my husband, Jon; daughter Ellie, 20; and sons Wes, 15; Van, 10; and Bowin, 9. Our kitchen is the most popular room in the house, so it’s definitely “lived in.” It’s roomy enough that we don’t feel like we’re stepping on each other, but it’s cozy, too. So as the kids grow, we won’t outgrow our kitchen. One of my favorite appliances is our wood-burning oven. We enjoy using it to make things like pizza, chicken, bread and roasted vegetables. When it’s fired up, I can make a pizza in 2 minutes, and I made our 17-pound Thanksgiving turkey in an hour! The flavors of the wood and the food combine so well!

COLLEEN’S REMODELING

This decorative stone ball (top) was the inspiration for the kitchen’s color palette. Wood brackets (above) found at a consignment store support the stove’s hood. The separate cleaning area (below) keeps mess and clutter away from the food prep station.

3) Make good use of warm lighting. You want lighting to differ, whether you’re cooking, entertaining or coming home late at night.

PHOTOGRAPHY BY

MARK DERSE DECEMBER / JANUARY 09

tasteofhome.com_21

OPEN HOUSE

special occasion

elegant endings Treat your dinner guests to a decadent and creamy grand finale

1 cup water 4 egg yolks, beaten 1/3 cup lemon juice 2 Tbsp. butter FROSTING:

1-1/2 cups sugar 2 egg whites 1/3 cup water 1/4 tsp. cream of tartar 1 tsp. vanilla extract 3 cups flaked coconut In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.

lemon-filled coconut cake PREP: 35 MIN. BAKE: 25 MIN. + COOLING YIELD: 16 SERVINGS

Jackie Bergenheier WICHITA FALLS, TEXAS “Years ago, one of my co-workers brought this cake to a luncheon. It was so delicious that I asked for the recipe, and she shared. I’ve baked it ever since, and it’s always a hit!”

22_tasteofhome.com

DECEMBER / JANUARY 09

1 cup butter, softened 2 cups sugar 3 eggs 2 tsp. vanilla extract 3-1/4 cups all-purpose flour 3-1/4 tsp. baking powder 3/4 tsp. salt 1-1/2 cups milk FILLING:

1 cup sugar 1/4 cup cornstarch

For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

minty ice cream pie PREP: 25 MIN. + FREEZING YIELD: 6-8 SERVINGS

Lorraine Darocha MOUNTAIN CITY, TENNESSEE “Ice cream pies are so versatile; you can use any favorite flavors, toppings and decorations. This cool dessert can be made well in advance and kept on hand for unexpected company.”

1 pkg. (3 oz.) cream cheese, softened 2 Tbsp. sugar 2 cups heavy whipping cream, divided 1/4 cup chopped walnuts 1 chocolate crumb crust (9 in.) 2 pkg. (4-3/4 oz. each) chocolate-covered peppermint candies, divided 1 pint chocolate ice cream or fudge ripple ice cream 1/4 cup hot fudge ice cream topping, warmed 2 Tbsp. confectioners’ sugar 1 tsp. peppermint extract 2 to 3 drops green food coloring, optional

1-1/4 cups plain yogurt 3 cups fresh or frozen cranberries 3/4 cup sugar 1/2 cup plus 2 Tbsp. cold water, divided 1/8 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1 tsp. unflavored gelatin 3 Tbsp. half-and-half cream 2 cups cubed angel food cake 1/2 cup whipped topping In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners’ sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving.

cranberry angel parfaits PREP: 50 MIN. + CHILLING YIELD: 4 SERVINGS

Ruth Lee TROY, ONTARIO “This is a light and delicious finale for this season. If you’re concerned about sugar, substitute a granular low-calorie sweetener.”

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yogurt to strainer; fold edges of cheesecloth over yogurt. Refrigerate for 8 hours or overnight.

Warm an unflavored gelatin mixture only until the gelatin dissolves. If the mixture boils, the gelatin will not set up.

In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 minutes. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside. Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yogurt. Place 2 Tbsp. gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hours. Just before serving, garnish with whipped topping and reserved berries. DECEMBER / JANUARY 09

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SWEET ENDINGS For more mouthwatering delights, visit tasteof home.com/plus

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EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KITCHEN GOT A QUESTION FOR OUR TEST KITCHEN? E-mail it to asktheTK@ tasteofhome.com

Q.

Why do my cakes sink in the middle? They test done, but when they cool, they sink. —Rosie Seifert YORK, PENNSYLVANIA

A.

The most common culprit is, in fact, oven temperature. An oven that isn’t hot enough can cause a cake to rise and then sink. Check the accuracy of your oven temperature with an oven thermometer. Here are a few more potential causes:

Not enough baking time. Use a toothpick to check the cake’s doneness. A toothpick inserted near the center of the cake should come out clean, and the sides of the cake may start pulling away from the pan.

1

Under-mixing or overmixing batter. Set the timer while you cream the butter and sugar. Creaming usually takes 3 to 7 minutes, depending on the quantity of ingredients; creamed batter should appear light and fluffy. When adding dry ingredients, mix at a low speed just until everything is smoothly blended.

2

Too much sugar, liquid or leavening or too little flour. The correct proportion of baking powder to flour is 1 to 1-1/4 teaspoons baking powder to every cup of flour. Remember, check the date of your baking powder; it could be expired!

3

A CUT ABOVE Here’s a special touch for freshly frosted cakes or cupcakes: Press a shaped cookie cutter into the frosting. Using the cookie cutter as a guide, fill the shape with sprinkles, colored sugar or jimmies. Carefully remove the cookie cutter, leaving behind a perfect decoration. —Lee Bremson KANSAS CITY, MISSOURI

COOK SMART

quick fix

simply satisfying On a chilly day, nothing beats hearty soup, tender biscuits and a creamy apple dessert 2 medium carrots, shredded 1 cup meatless spaghetti sauce 1 tsp. Italian seasoning 1 tsp. adobo seasoning 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry Parmesan curls In a Dutch oven, saute the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.

very veggie soup PREP: 20 MIN. COOK: 35 MIN. YIELD: 6 SERVINGS (2 QTS.)

Jaime Sargent FARMINGTON, NEW YORK “I created this soup in an effort to make my family’s diet healthier.”

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FAST FOOD Find more great recipes ready in a jiffy at taste ofhome.com/plus

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1 medium zucchini, chopped 1-1/3 cups chopped fresh mushrooms 1 small onion, chopped 4 garlic cloves, minced 1 tsp. canola oil 1 carton (32 oz.) reduced-sodium chicken broth 2 cans (14-1/2 oz. each) diced tomatoes with basil, oregano and garlic, undrained 1 pkg. (16 oz.) frozen chopped broccoli, thawed DECEMBER / JANUARY 09

Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. In a small bowl, whisk egg and water; brush over biscuits. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

apple dessert sauce PREP/TOTAL TIME: 10 MIN. YIELD: 1-3/4 CUPS

Jacqueline Graves

CUMMING, GEORGIA Bring to a boil. Reduce heat; cover “It’s so easy, even kids can make it!” and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; 3/4 cup chopped peeled tart apple heat through. Garnish each serving 1 Tbsp. water with cheese. 1 cup packed brown sugar 1 cup (8 oz.) sour cream chive & lemon 1/4 tsp. ground cinnamon biscuits Vanilla ice cream PREP/TOTAL TIME: 30 MIN. In a 1-qt. microwave-safe dish, YIELD: 9 BISCUITS combine apple and water. Cover and Jim Gales microwave on high for 1 minute. Stir GLENDALE, WISCONSIN in brown sugar. Cover and cook An unexpected pairing of flavors 1 minute longer.

makes these biscuits delightful.

2 cups all-purpose flour 3 tsp. baking powder 1 tsp. sugar 1 tsp. salt 1/2 cup cold butter 3/4 cup half-and-half cream 1/2 cup minced chives 1-1/2 tsp. grated lemon peel 1 egg 1 Tbsp. water In a large bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Stir in chives and lemon peel. Turn onto a lightly floured surface; knead 8-10 times.

Stir in sour cream and cinnamon. Cover and cook at 50% power for 1-1/2 to 1-3/4 minutes or until brown sugar is melted, stirring once. Stir until blended. Serve warm with ice cream. Editor’s Note: This recipe was tested in a 1,100-watt microwave.

COOK SMART

spice rack

sweet cardamom A little goes a long way with this internationally favored seasoning that adds an exotic touch spiced nuts

HERE’S THE

PREP: 10 MIN. COOK: 10 MIN. + COOLING YIELD: 3-1/2 CUPS

To help retain its freshness, store cardamom in a glass jar in a cool, dry place or in the refrigerator.

Judi Oudekerk

BUFFALO, MINNESOTA

“These seasoned mixed nuts make great hostess gifts; or just tuck some in with a Christmas present. I often add another teaspoon of cardamom, a flavor we enjoy!”

1/4 cup butter, cubed 1/2 cup plus 3 Tbsp. sugar, divided 2 tsp. ground cardamom 1 cup salted cashews 1 cup salted peanuts 1 cup pecan halves In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in a large bowl; set aside. Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool.

tasteofhome

.com FESTIVE SPICE

Find more holiday favorites featuring cardamom at tasteofhome.com /plus

SCOOP DESCRIPTION

Delightfully fragrant, cardamom comes from the seed pods of a plant in the ginger family. TASTE & AROMA

Intense, pungent, sweet flavor.

sweet potato waffles

ETHNIC USES

In India, cardamom is used in curry blends, and in Scandinavian countries, it is commonly added to breads; however, most of the world’s cardamom crop is used in Arabic countries as a flavoring for coffee.

PREP: 20 MIN. COOK: 5 MIN./BATCH YIELD: 10 WAFFLES

Mickey Turner

GRANTS PASS, OREGON

“Cardamom and pecans really make the flavor of these special waffles stand out. I make them when I have leftover sweet potatoes.”

1-1/2 cups all-purpose flour 1 Tbsp. sugar 1-1/2 tsp. baking powder 1 tsp. ground cardamom 1/2 tsp. salt 3 eggs, separated 1 cup (8 oz.) sour cream 1 cup cold mashed sweet potatoes 1/2 cup milk 1/4 cup butter, melted 3/4 cup chopped pecans Maple syrup, optional

HISTORY

In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup.

DECEMBER / JANUARY 09

Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. A FEW IDEAS TO GET YOU STARTED

A small amount will add a tempting flavor to coffee cake, Danish pastry, breads and apple pie.

tasteofhome.com_29

COOK SMART

menu savers

more for less Warm & hearty classics that are easy on the budget

cranberry-cherry lattice pie PREP: 30 MIN. BAKE: 25 MIN. + COOLING YIELD: 6-8 SERVINGS

J. Tomasi TOLEDO, OHIO “My mom used to make this pie for the holidays when I was a girl.” But at just 91¢ per serving, you can afford to make it all year long.

91¢

1 can (21 oz.) cherry pie filling 1 can (16 oz.) whole-berry cranberry sauce 1/4 cup sugar 3 Tbsp. quick-cooking tapioca 1 tsp. lemon juice 1/4 tsp. ground cinnamon 1 pkg. (15 oz.) refrigerated pie pastry 2 Tbsp. butter

In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.

deluxe corn muffins

Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Angela Lively BAXTER, TENNESSEE

PREP: 15 MIN. BAKE: 20 MIN. YIELD: 1 DOZEN (1/2 CUP BUTTER)

These tender, 25¢-per-serving corn muffins are the cream of the crop! The easy homemade honey butter adds a pleasing hint of sweetness.

Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

buttermilk pot roast PREP: 20 MIN. BAKE: 2-1/4 HOURS YIELD: 8 SERVINGS

Anne Powers MUNFORD, ALABAMA “This melt-in-your-mouth roast with flavorful gravy is just $2.01 per serving. I’ve been making it for years. It’s always great for company.”

2 Tbsp. Dijon mustard 1 boneless beef chuck roast (about 3-1/2 lbs.) 4-1/2 tsp. onion soup mix 1/4 tsp. pepper 8 medium potatoes, peeled and halved 8 medium carrots, halved 8 small onions, cut into wedges 1 cup buttermilk

25¢

1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2-1/2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 1 egg 1 egg yolk 1-1/4 cups buttermilk 1/3 cup canola oil 3/4 cup whole kernel corn HONEY BUTTER:

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups threefourths full. Bake at 400° for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.

GREAT EATING FOR LESS! Check out more delicious bargains in this issue*: p. 18 double-cheese macaroni

$1.04 p. 19 creamy chicken noodle bake

$1.18

1/2 cup butter, softened 2 to 3 Tbsp. honey

p. 28 very veggie soup

$1.82 p. 38 holiday brussels sprouts

76¢

$2.01

p. 57 lemon lover’s cookies

8¢

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.

p. 69 curried sweet potato latkes

44¢ *PRICE IS PER SERVING

Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

tasteofhome

.com

PENNY-WISE Visit our budget living forum at tasteofhome.com/ budget to share your best tips for stretching a dollar... and your favorite frugal recipes

MONEY HUNGRY Send your irresistible low-cost dinner ideas and recipes to tasteofhome.com/submit

DECEMBER / JANUARY 09

tasteofhome.com_31

COOK SMART

BY JANET & GRETA PODLESKI

eat, shrink & be merry

slimsational snacking No guilt, less fat with these trimmed-down appetizers Traditional artichoke dip is loaded with saturated fat, thanks to gobs of full-fat mayonnaise, sour cream, cream cheese and grated cheeses. We’ve trimmed the fat by more than 50 percent by using reduced-fat (not fat-free!) mayo and light sour cream and adding strongly flavored cheeses (Swiss and Parmesan), which means we can use less of them and still get that delicious, cheesy taste. The secret ingredient that adds beneficial fiber and gives it that important highfat texture is pureed white kidney beans! So don’t be afraid to take a dip…and try our other tasty snacks, too.

the ’choke’s on you PREP: 15 MIN. BAKE: 25 MIN. YIELD: ABOUT 4 CUPS

Our dreamy, creamy baked artichoke dip is loaded with good stuff and still stands up to the taste test. And that’s no ’choke!

“Herb gardeners who work on weekends get thymeand-a-half.”

1 can (15.5 oz) white kidney beans (cannellini), drained and rinsed 1 tbsp freshly squeezed lemon juice 1 can (14 oz) artichoke hearts (not marinated), drained and chopped 1 cup packed shredded light Swiss or Monterey Jack cheese (4 oz) 1/2 cup grated Parmesan cheese

1/3 cup light mayonnaise or Miracle Whip (not fat free) 2 tsp minced garlic 1 tsp Worcestershire sauce 3 to 4 dashes hot pepper sauce 1/4 tsp freshly ground black pepper 4 slices bacon, cooked and crumbled 2 tbsp chopped green onions Preheat oven to 350°. Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well. Spoon artichoke-bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked tortilla chips, pita wedges or multigrain melba toast rounds. PER SERVING (about 1/3 cup): 121 calories, 5.9 g total fat (2.8 g saturated fat), 8 g protein, 10 g carbohydrate, 2.6 g fiber, 14 mg cholesterol, 362 mg sodium.

If a parsley farmer is sued, can they garnish his wages?

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DECEMBER / JANUARY 09

To make rumaki, lay one half-strip of bacon on work surface. Place chicken piece in center of bacon strip and top chicken with water chestnut. Fold over ends of bacon to cover chicken and water chestnut. Secure with toothpick. Make sure toothpick pierces water chestnut, or the water chestnut will fall out (probably when you’re eating it!).

chicken littles PREP: 30 MIN. + MARINATING BAKE: 20 MIN. YIELD: 24 PIECES

These ginger-marinated chicken bites, our version of Japanese rumaki, may be little but their flavor’s huge!

1/4 cup reduced-sodium soy sauce 2 tbsp brown sugar 1 tbsp grated gingerroot 1 tsp grated orange zest 1/4 tsp each ground coriander and curry powder 1 tsp minced garlic 2 large boneless, skinless chicken breasts (about 12 oz) 12 whole water chestnuts (canned) 12 slices bacon, cut in half crosswise 24 round wooden toothpicks

Place rumaki on a wire rack on a baking sheet. (Using a rack prevents the food from soaking in the bacon drippings.) Bake at 400°F for 20 to 25 minutes, until chicken and bacon are cooked through. Serve warm. PER PIECE: 40 calories, 1.8 g total fat (0.6 g saturated fat), 4 g protein, 1 g carbohydrate, 0.3 g fiber, 11 mg cholesterol, 106 mg sodium.

deviled in disguise

(

egg-xactly...

1 tbsp minced fresh dill or 1/2 tsp dried dill weed (fresh is best!) 1/4 tsp each salt, black pepper, and hot pepper sauce Paprika for garnish (optional) Carefully slice cooked eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash well using a fork. Add remaining ingredients and mix well.

Using a small spoon, fill centers of eggs with egg mixture, mounding slightly. Sprinkle filling with paprika, if desired. Cover loosely with plastic We took plain ol’ deviled eggs and transformed them into a heavenly, wrap and refrigerate for at least sinsational treat. They’re eggceptional! 1 hour before serving. PREP: 20 MIN. + CHILLING YIELD: 16 PIECES

8 omega-3 eggs, hard boiled and peeled (see tip) 1/4 cup minced smoked salmon (about 1 oz/28 g) 2 tbsp reduced-fat mayonnaise (not fat free) 1 tbsp freshly squeezed lemon juice 1 tbsp honey mustard

)

For perfect hard-boiled eggs, place the eggs in a single layer in a saucepan, then add cold water to cover eggs by 1 inch. Bring to a boil over high heat. Remove immediately from heat, cover and let stand for 15 minutes. Using a slotted spoon, transfer eggs to a “bath” of ice cold water and let them sit for 5 minutes.

PER EGG: 46 calories, 3 g total fat (1 g saturated fat), 107 mg cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein. JANET & GRETA’S NOTE: If you have a pastry bag with a large tip, you can use it to pipe the filling into the centers of the eggs. The smoked salmon will clog a small tip, so make sure you use a larger one.

POP QUIZINE On what vegetable did an ancient Egyptian place his right hand when taking an oath? a. onion b. cabbage c. celery d. vine-ripe tomato ANSWER: (A) THE ONION’S ROUND SHAPE WAS A SYMBOL OF ETERNITY.

To make marinade, combine soy sauce, brown sugar, gingerroot, orange zest, coriander, curry, and garlic in a small bowl. Set aside. Cut chicken breasts into 24 bitesized pieces. Cut water chestnuts in half. Combine chicken, water chestnuts, and marinade in a shallow glass baking dish (a pie plate would work) or in a large, heavy-duty, resealable plastic bag. Mix well to coat chicken and water chestnuts with marinade. Marinate in refrigerator for at least 1 hour. (You can marinate overnight for even better flavor.)

YOU CAN WATCH JANET AND GRETA’S ENTERTAINING VIDEOS AT TASTEOFHOME.COM/ EATSHRINKANDBE MERRY

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

DECEMBER / JANUARY 09

tasteofhome.com_33

COOK SMART

kids in the kitchen

it’s OK to play! Seasonal goodies that let you have fun with your food

tasteofhome

.com

OUTSIDE THE LINES Download a new page with a yummy recipe at tasteofhome.com /kids

The weather outside may be frightful in your neck of the woods…but snowman pancakes are so delightful! Our 5-yearold junior chef Jack Stuart and his mom, Heather, spent a chilly morning making the cute breakfast treats, courtesy of reader Phyllis Schmalz. (Jack can’t wait to teach his grandmother how to make them!) And just in time for the holiday season, check out Claudia Temple’s Sand Art Brownie Mix—as much fun to make as it is to give.

banana pancake snowman PREP: 15 MIN. COOK: 5 MIN./BATCH YIELD: 7 SERVINGS

Phyllis Schmalz KANSAS CITY, KANSAS

1 cup complete buttermilk pancake mix 3/4 cup water

1/3 cup mashed ripe banana 14 pretzel sticks 1/2 cup semisweet chocolate chips, raisins and/or dried cranberries 1 tsp. confectioners’ sugar In a small bowl, stir the pancake mix, water and banana just until moistened. Using a 1/4-cup measuring cup, drop batter in three graduated sizes onto a greased hot griddle. Turn when bubbles form on top. Cook until the second side is golden brown. Arrange snowmen on plates. For arms, push pretzels into bodies of snowmen. Add eyes, noses and buttons as desired. Sprinkle with confectioners’ sugar. Nutrition Facts: 1 pancake snowman equals 143 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 296 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

GOT A BUDDING CHEF IN YOUR KITCHEN? Nominate your kid to become one of our TOH Jr. Field Editors. Send photo and story to [email protected].

sand art brownie mix PREP: 15 MIN. BAKE: 25 MIN. + COOLING YIELD: 16 SERVINGS

Claudia Temple SUTTON, WEST VIRGINIA “I always keep a few jars of this brownie mix on hand to add to gift baskets or use as hostess gifts.”

1 cup plus 2 Tbsp. all-purpose flour 1/2 tsp. salt 2/3 cup packed brown sugar 2/3 cup sugar 1/3 cup baking cocoa 1/2 cup semisweet chocolate chips 1/2 cup vanilla or white chips 1/2 cup chopped pecans ADDITIONAL INGREDIENTS:

3 eggs 2/3 cup canola oil 1 tsp. vanilla extract In a small bowl, combine flour and salt. In a 1-qt. glass container, layer the flour mixture, brown sugar, sugar, cocoa, chips and pecans. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total). To prepare brownies: In a large bowl, whisk the eggs, oil and vanilla. Add brownie mix; stir until blended. Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

34_tasteofhome.com

DECEMBER / JANUARY 09

© H.J. Heinz Company, L.P. All Rights Reserved.

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>S`aS`dW\U1][^O`Wa]\POaSR]\aS`dW\U0OUSZ0WbSaQVSSaSO\R^S^^S`]\WO\RaS`dW\U]TB]bW\]¸a^S^^S`]\W^WhhO`]ZZa> Julianne Johnson of Grove City, Minnesota opened her own tea shop this summer, showcasing some of her recipes.

Katie Koziolek, Hartland Mary Jo O’Brien, Hastings Lucille Taylor, Luverne Dotty Egge, Pelican Rapids Kari Rosenow, Roseau LaVonne Hegland, St. Michael Dianne Bettin, Truman Dawn Fagerstrom, Warren Bethel Walters, Willow River

MISSISSIPPI Anne Glidewell, Booneville DeLois Douglas, Charleston Shirley Glaab, Hattiesburg Nancy Jernigan, Laurel Linda Finn, Louisville Rita Futral, Starkville

MISSOURI Barbara Lovercamp, Alma Linda Wilson, Anderson Debbie Johnson, Centertown Sasha Cummings, Hazelwood Virginia Watson, Kirksville Karren Chamberlain, Linn Creek Bernice Morris, Marshfield Sonja Blow, Nixa Tammy Breen, O’Fallon Marietta Slater, Thayer Judy Marshall, Waverly

MONTANA Donna Mantha, Augusta Dixie Lee Harmon, Bainville Nancy Fettig, Billings Gail Kuntz, Dillon Doris Galleske, Fairview Jan Roat, Grass Range Carolyn Weinberg, Hardin Beverly Stiger, Helena Joy Maynard, St. Ignatius Janet Loomis, Terry

NEBRASKA Ellen Teter, Arapahoe Bonnie Myers, Callaway Ina Schmillen, Elkhorn Alice Tatro, Geneva Deb Waggoner, Grand Island Tami Kuehl, Loup City Jenny Hughson, Mitchell Judy Kamalieh, Nebraska City Judy Katskee, Omaha Amy Sauser, Omaha Susan O’Brien, Scottsbluff Joie Youngs, Scottsbluff Dee Falk, Stromsburg Betty Ruenholl, Syracuse

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

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

NEW JERSEY Nancy Zimmerman, Cape May Court House Helga Schlape, Florham Park Sally Treonze, Hillsborough Roberta Strohmaier, Lebanon

tasteofhome.com_71

TASTE OF HOME

FIELD EDITORS Kelly Williams, Morganville Stephanie Hanisak, Port Murray Marie Forte, Raritan Nancy Negvesky, Somerville

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

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

Diane Shipley, Mentor Ben and Arie Coblentz, Millersburg Polly Coumos, Mogadore Marilyn Bick, Norwalk Julie Mosier, Perrysville Shirley Heston, Pickerington Eldora Willford, Plymouth Dolores Ann Thorp, Salineville Robert Breno, Stongsville Phyllis Jarman, Warren Vikki Rebholz, West Chester Lavonn Bormuth, Westerville Pat Waymire, Yellow Springs

OKLAHOMA Denise Vineyard, Ardmore Barbara Shepherd, Edmond Peggy Goodrich, Enid Flo Burtnett, Gage Kay Curtis, Guthrie Stacey West-Feather, Jay Donna Brockett, Kingfisher Nancy Johnson, Laverne Marcia Nelson, Ponca City LaDonna Reed, Ponca City Christine Eilerts, Tulsa

OREGON

Debra Latta, Port Matilda Catherine Cremers, Pottstown Alta Rodgers, Pottstown Cherie Sechrist, Red Lion Pat Kreitz, Richland Romaine Wetzel, Ronks Darla Germaux, Saxton Lucinda Walker, Somerset Michelle Wise, Spring Mills Nancy Foust, Stoneboro Dolores Skrout, Summerhill Sandra Johnson, Tioga Ray Hoene, Tunkhannock

Tonya Jones, Brenham Sue Broyles, Cherokee Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Susan Garoutte, Georgetown

RHODE ISLAND

Ruth Marie Lyons, Aiken Kelly Ann Gray, Beaufort Alaina Showalter, Clover Brenda Leonard, Columbia Katherine Moss, Gaffney

Gay Nell Nicholas, Henderson Rebecca Liao, Keller Linda Rainey, Monahans Ann Cousin, New Braunfels Joan Hallford, North Richland Hills Mary Anne McWhirter, Pearland Penny Spearman, Pickton Marilyn Katcsmorak, Pleasanton Mary Lou Roberts, San Angelo Jackie Fremming, San Antonio Billie Jeane Garner, Southlake

>> Lisa Varner of

UTAH

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

SOUTH CAROLINA

Greenville, South Carolina has Ph.D. degrees in both nutrition science and clinical psychology.

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

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

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

NORTH DAKOTA

PENNSYLVANIA

TENNESSEE

NORTH CAROLINA

Jeri Dobrowski, Beach Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray Marilyn Hodenfield, Ray Sarah Goetz, Richardton Lillian Domres, Towner Elmeda Johnson, Williston Trish Gehlhar, Ypsilanti

OHIO Doris Taekett, Alger Bev Spain, Bellville David Klein, Berkey Diane Turner, Brunswick Sherry Masters, Cincinnati Kimberly Rice, Cincinnati Ruth Stoops, Cincinnati Kim Wallace, Dennison Freda Becker, Garrettsville Carole Finney, Harrisville Betty Spencer, Hopedale Catherine Dawe, Kent Linda Miller, Lowell Debra Dohy, Massillon Tammy Logan, McComb

Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville Janice Burkholder, Chambersburg Beth Ask, Cogan Station Clarann Gafrarar, Columbia Helen Hassler, Denver Patty Kile, Elizabethtown Rita Reifenstein, Evans City Pat Rimmel, Ford City Lena Esh, Gordonville Charlotte Goldberg, Honey Grove Tina Repak, Johnstown Laura Stoltzfus, Leola Deb Moyer, Liberty Bradley Moritz, Limerick Patricia Mele, Lower Burrell Karen Kreider, Manheim June Sangrey, Manheim Janet Thomas, McKees Rocks Joyce Guth, Mohnton Marlene Barker, Monroeville Melody Mellinger, Myerstown Mary Landis, New Cumberland Elaine Anderson, New Galilee Kathy Peters, North Versailles Ann Nace, Perkasie Joyce Daubert, Pine Grove

Jeanie Jenkins, Greenwood Ollie Jackson, Inman Claudia Grier, Lancaster Lillian Heston, Leesville Lynn Parnell, Lexington Loretta Cergol, Myrtle Beach Elizabeth Hunter, Prosperity Melanie Thurston, Williamston

SOUTH DAKOTA

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

TEXAS Christine Groves, Archer City Sarah Woodruff, Austin

DECEMBER / JANUARY 09

Granbury, Texas lived in Philadelphia for 6 years when her husband played offensive lineman for the Philadelphia Eagles.

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

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

VIRGINIA Margaret Wagner Allen, Abingdon Rachel Garcia, Arlington Dorothy Showalter, Broadway Teresa Mears, Chincoteague Esther Shank, Harrisonburg Carol Strong Battle, Heathsville Rosemarie Forcum, Heathsville Eugene Presley, Honaker Angela Leinenbach, Mechanicsville Kyra Pulliam, Stephens City Carrie Long, Suffolk Virginia Gentry, Sutherlin Theresa Morris, Toano

WASHINGTON Bonnie Waliezer, Brush Prairie Janis Plagerman, Ephrata Margie Snodgrass, Gig Harbor

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

WISCONSIN Janelle Lee, Appleton Sue Gronholz, Beaver Dam Amy Voights, Brodhead Gloria Warczak, Cedarburg Ruth Jungbluth, Dodgeville Kathleen Taugher, East Troy Dennis Dolan, Fitchburg Stephen Baseley, Fond du Lac Nancy DeMaster, Fond du Lac Bernie Bellin, Franklin Lisa Feld, Grafton Jean Ecos, Hartland Donna Gorman, Lone Rock Holly Basford, McFarland Gail Sykora, Menomonee Falls Mari Anne Warren, Milton Charlene Griffin, Minocqua Jeanette Pederson, Monico Darlene Alexander, Nekoosa Lois Fetting, Nelson Chris Kohler, Nelson Carol Smith, New Berlin Lauren Heyn, Oak Creek Judy Skaar, Pardeeville Ardyce Piehl, Poynette Mark Trinklein, Racine Linda Rock, Stratford Doris Sather, Strum Mary Steiner, West Bend Darlis Wilfer, West Bend

WYOMING

Karen Bourne, Magrath Lise Thomson, Magrath Ruth Ann Stelfox, Raymond Frieda Meding, Trochu

BRITISH COLUMBIA Merle Dyck, Elkford Leigh Moore, Heffley Creek Deborah Maki, Kamloops Doreen Martin, Kitimat Danielle Belanger, Victoria

MANITOBA Mina Dyck, Boissevain Marge Reimer-Toews, Steinbach Debbie Clark, Winnipeg Linda Grienke, Winnipeg

NEW BRUNSWICK France Couturier, Edmundston Marilu Hynes, McLeod Hill

NEWFOUNDLAND Joan Kane, Trinity

NOVA SCOTIA Lois Bent, Bridgetown Celine Munroe, Guysborough Wendy Dowling, Queens County Kelly Kirby, Westville

ONTARIO Joannah Jarman, Almonte Pat Roberts, Cookstown Mary Ellen Agnew, Dundalk Nancy Horsburgh, Everett Linda Russell, Exeter Wendy Masters, Grand Valley

>> Janet Tigchelaar of Jerseyville, Ontario teaches canning for the Royal Botanical Gardens in Hamilton. Sarah Weber, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill

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

PRINCE EDWARD ISLAND

ALBERTA

SASKATCHEWAN

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

Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour

QUEBEC Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire Betty Abrey, Imperial Del Mason, Martensville Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg

Del Mason // MARTENSVILLE, SASKATCHEWAN FAMILY STATS: Husband Arlie is a truck driver. Del is a sales representative. “I enjoy creating recipes and concoct about six new ones each year. Appetizers are my favorite because I love to entertain; we enjoy having friends over and serving appetizer buffets. Although I have a huge cookbook collection, I can’t resist adding to it. When we travel, I pick up recipe books from the countries we visit. I used to work for a publisher, typesetting community cookbooks…I was torn between typing and trying out the recipes!”

Vol. 16, No. 6, December/January 2009 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. “Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. zterial in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send address changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses to [email protected]. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 515930794. Allow 4-6 weeks.

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>> Pat Stevens of

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

Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/3446913; or E-mail [email protected]. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.

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HOME

cooks who care

very special delivery This group brings cookies and Christmas spirit to holiday workers

t

oday’s world is open for business 24/7, so there are always those who have to work on holidays. Christmas is no exception. From firehouses to gas stations, many people sacrifice time with family and friends to fill the posts on Christmas Eve. The fact hasn’t gone unnoticed by the men’s group at Pittsboro Christian Church in Pittsboro, Indiana. For the past 4 years, with help from the church’s women’s group, dozens of cookies have been delivered to those hardworking men and women who keep things running smoothly the night before Christmas. The women bake at least six dozen cookies each and bring them to church on December 24. After services, the men’s group distributes the cookies to firehouses, police stations, gas stations, convenience stores and an urgent care medical clinic. They don’t have to wait long for the smiles. “The workers are so grateful for the homemade cookies,” says Joan Truax, one of the bakers, who makes at least 10 dozen cookies to give away every year. “I just enjoy sharing and giving people something they may not get very often.” Here, Joan shares one of those special cookie recipes with you.

gingerbread people PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH + COOLING YIELD: 2-1/2 DOZEN

Joan Truax

PITTSBORO, INDIANA

6 Tbsp. butter, softened 3/4 cup packed dark brown sugar 1/2 cup molasses 1 egg 2 tsp. vanilla extract 1 tsp. grated lemon peel 3 cups all-purpose flour 3 tsp. ground ginger 1-1/2 tsp. baking powder 1-1/4 tsp. ground cinnamon 3/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground cloves Icing and candies of your choice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread boy cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray. Reroll scraps.

FIELD EDITOR JOAN TRUAX AND HUSBAND HARLAN SPREAD HOLIDAY CHEER.

Bake at 350° for 7-9 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.

DO YOU KNOW A COOK WHO CARES?

If you or someone you know cooks for a charitable, spiritual or other cause, tell us about it at cookswhocare.com. DECEMBER / JANUARY 09

tasteofhome.com_73

one last bite

holiday tortellini soup PREP: 15 MIN. COOK: 35 MIN. YIELD: 8 SERVINGS (2-1/2 QTS.)

Michelle Goggins TASTE OF HOME COOKING SCHOOL

“Hearty and full of flavor, this Italianstyle soup freezes well if you want to make it ahead or have leftovers to save for another day.”

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2 Tbsp. olive oil 2 oz. pancetta or bacon, finely diced 1 medium onion, finely chopped 3 cloves garlic, minced 1 can (49-1/2 oz.) chicken broth 2 tsp. Italian seasoning 1 package (9 oz.) cheese tortellini 1 can (28 oz.) crushed tomatoes in puree 8 oz. fresh spinach, rinsed, stemmed and chopped Salt and pepper to taste 1 cup freshly shredded Parmesan cheese

Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.

RECIPE INDEX DECEMBER/JANUARY 09

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THIS ISSUE! AWESOME P. 39 APPETIZERS

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Our huge contest drew almost 5,000 recipes! We nibbled them down to the 12 best just in time for your holiday parties.

P. 10 MIXING BOWL This fun, friendly new section is cooks’ talk. Look for holiday party tips… garnishing ideas… great gift ideas... and more.

HOLIDAY P. 17 OPEN HOUSE Popular make-ahead entrees, festive meals and desserts for Christmas parties and wintertime gatherings.

WINTER P. 60 FANTASY CUPCAKES Our cover “tree” of treats is ripe for the picking. Make one clever design or all of them to wow your crowd!

P. 27 COOK SMART

Quick, healthy, economical, kid-friendly— we’ve grouped these regular features and more into a bright, helpful section.

Roasted Veggie Pasta ........ 19 Miscellaneous *Spiced Chai Mix ...................59 Apple Dessert Sauce ..........28 Seafood Kabobs......................48 *Baked Veggie Chips ......... 37 Chocolate-Dipped Seafood Medley .....................50 BREADS, MUFFINS Beverage Spoons ...................58 *Brie Cherry Pastry & ROLLS *Sole with Shrimp Sauce..49 Cups .................................................. 41 Cinnamon Peach Kuchen..69 Biscuit-y Bell Pepper *Chicken Littles ....................... 33 Muffins ............................................69 Cranberry Angel Parfaits . 23 SALADS & *Chicken, Pear & DRESSINGS Chive & Lemon Biscuits ...28 Pies & Tarts Gorgonzola Tarts ...................43 *Cherry Gelatin Salad .......65 Deluxe Corn Muffins .......... 31 Cranberry-Cherry Lattice *Corn Cakes with Shrimp Pie ..................................................30 & Guacamole ............................ 41 Fruitcake Loaves .....................59 SIDE DISHES Minty Ice Cream Pie........... 23 Curried Sweet Potato Crab Cakes with Latkes ...............................................69 Red Chili Mayo........................43 BREAKFAST MAIN DISHES *Banana Pancake *Holiday Brussels *Deviled in Disguise ............ 33 Snowman .......................................34 Brown Sugar Glazed Sprouts ............................................38 Salmon ............................................. 69 Greek Pinwheels .....................45 Sweet Potato Waffles .........29 *Potato Vegetable Buttermilk Pot Roast ........... 31 Medley ............................................65 Marinated Cheese ................45 Creamy Chicken Noodle Mini Muffuletta........................ 41 DESSERTS Bake ................................................... 19 SOUPS, STEWS Cakes & Tortes Nacho Party Slices ................43 & CHILI Double-Cheese Chocolate Ring Cake.........65 *Olive & Roasted Pepper Macaroni........................................ 18 Holiday Tortellini Soup...... 74 Bruschetta.....................................43 Lemon-Filled Coconut Cake ..................................................22 Ham & Shells Casserole ... 19 North Pacific Chowder .....50 Sesame Chicken Dip .......... 41 Mushroom-Blue Cheese Winter Fantasy Cupcakes Very Veggie Soup ..................28 Southwest Egg Rolls & Poinsettia Cupcakes ........62 Tenderloin .....................................49 Cool Avocado Dip ...............45 Snowflake Cupcakes....... 61 Orange Flank Steak .............48 * RECIPE INCLUDES Spiced Nuts.................................29 NUTRITION FACTS Snowmen Cupcakes ....... 61 *Pork Tenderloin with *Stuffed Baby Red Fig-Orange Glaze.................38 Potatoes .........................................45 Star Cupcakes ......................62 Roast Chicken with *The ’Choke’s on You ......... 32 Cookies & Bars Oyster Stuffing ........................65 Florentine Cookie Bars .....55

APPETIZERS & SNACKS

BEVERAGES

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29

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