Luscious caramel. Fresh cream. Extraordinary taste. It’s Only Natural.
©20
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SERVEDONOURCOVER
Family Favorite Kabobspage 18
PHOTOGRAPHERRob Hagen
SET STYLISTStephanie Marchese
FOOD STYLISTDiane Armstrong
June & July 2008
SWEET & SAVORY SUMMER7 Here’s the Scoop
Homemade ice cream, gelato, toppings
13 Plan a Potluck PicnicTerrific food to take along
14 Summer Sizzlerfor TwoDownsized steak dinner…so satisfying
15 Gotta Try It!Slice into a luscious ice cream cake
16 Fire It UpGrilled ribs, chicken andmore
{
THIS ISSUE’SCONTEST
Corn Is King!Plus more great recipeson handy cards
35
24 Come and Get It—Gluten-Free!A field editor shares tasty burger meal thateverybody enjoys
26 Fresh Salads&SandwichesPerfect for casual meals
30 Kids in the KitchenStart ’em young—they’ll love cooking
32 Hold ’Em or Fold ’EmTexas flavors are in the cards!
24
FEATURES21 Just Desserts
Cake, pie and a pretty parfait
28 Mom’s Best MealHer summer “homecoming” breakfast
56 Snacks & AppetizersAn assortment of marvelous munchies!
58 Healthy ChoicesLight lasagna, salads and trifle
60 Meal in MinutesQuick-to-fix tuna steaks satisfy
63 Cooking School FavoriteTerrific marinated grilled salmon
69 Cooks Who CareCinnamon rolls for a cause
PLUSMeansYou GetMore!tasteofhome.com/plus
Subscriber-only bonusrecipes and features…
+ Extra recipes just for two
+ Kabobs—a variety to grill
+ Easy summer sandwiches
+ More “Mom’s Best Meals”
+ Helpful cooking videos
“Starchy & Husk”Missing in Action!See page 68 for details on ournew “Hide & Seek” contest
56
32
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21
14
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Printed onRecycledPaper
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DEPARTMENTSDoes Anyone Have? . . . . . . . . . . . 31
New Recipe Contest . . . . . . . . . . 53
Tour My Kitchen . . . . . . . . . . . . . . 54
Ask Our Test Kitchen Staff . . . . 62
Stirring Comments . . . . . . . . . . . 64
Meet Our Field Editors . . . . . . . .65this symbol indicates the recipecontributor is a TOH field editor
Field Editor Spotlight . . . . . . . . . 65
Favorite Grace . . . . . . . . . . . . . . . . 68
“Hide & Seek” Contest . . . . . . . . 68
Recipe Index . . . . . . . . . . . . . . . . . 70
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TA B L E TA L K... . . . . . . . . .
Kids in the Kitchen = Yummy Fun!New this issue is a feature focused on cooking withkids, with recipes children can help make or even pre-pare themselves once they have a little experience un-der their belts…er, aprons. We’ve had so many momsand grandmas request recipes geared for young cooks—so here we go!This time in “Kids in the Kitchen” (page 30), you’ll meet
Jack, a kitchen “veteran” at 4. He’s making some good stuff the childrenin your family will want to try. Let us hear how you like the new feature.And please send easy recipes for budding cooks—and pictures of yours.
Colorful Kitchen “Textbook”We’ll select recipes that appeal to older kids, too, like Nathan and Josse-lyn Schaad (below) of Manteca, California. Their mom, Theresa, wrote,“We home-school our children and noticed they enjoyed helping in thekitchen. So as part of our nutrition class, I assigned them to plan and
prepare a meal once a week.“Excited, they took out all my Taste of
Homemagazines and began. The resultshave been wonderfully delicious. BothNathan and Josselyn are now skilled at avariety of cooking techniques—and I get aday off once a week. Thank you for a trulyfamily publication!”
Bite into Corn at Its Best!“Corn Is King” this issue, with the winning recipes fromour big national contest showcasing golden kernels at theirbest (page 35). From great grilled corn to a colorful saladand sides, you’re in for a treat.Contest-winning recipes always top the list of reader
favorites in our surveys. So we’re really excited about thebig, new Taste of HomeWinning Recipes cookbook!A beautiful hardcover five-ring binder, it includes 645
award-winning recipes from our contests—each with amouth-watering color photo. Look for it whereverbooks are sold and at ShopTasteofHome.com.
Please Rate the Recipes★★★★★Did you know that at tasteofhome.com, you’re invited to rate recipes fromourmagazines and comment on your experience? It’s fun, interesting and helpfulto other cooks. Formore ofwhat’s newon ourWeb site, turn the page.
We’ve filled this sunny issue to the brim with lip-smacking summerrecipes—all shared by readers like you. Enjoy!
—The Taste of Home [email protected]
Editor in Chief Catherine Cassidy
Creative Director Ardyth Cope
Food Director DianeWerner
Editor Ann KaiserManaging Editor Barbara Schuetz
Senior Art Director Sandra L. PloyFood Editor Patricia Schmeling
Associate Editor Cheri MantzRecipe Asset ColeenMartin, Manager
Systems Sue A. Jurack, Specialist
Recipe Editors Mary King, Christine Rukavena
Copy Editor S.K. EnkEditorial Assistant Jane StasikExecutive Assistant Marie Brannon
Graphic Design Intern Sarah James. . . . . . . . . . . .
Test KitchenManager Karen ScalesAssociate Food Editors Alicia Bozewicz, Tina Johnson,
Marie Parker, Annie RoseTest Kitchen Assistants Rita Krajcir, SueMegonigle,
Megan Taylor. . . . . . . . . . . .
Photographers Rob Hagen (senior),Dan Roberts, JimWieland,Lori Foy
Set Stylists Jenny Bradley Vent (senior),StephanieMarchese (senior),MelissaHaberman,DeeDee Jacq
Food Stylists Sarah Thompson (senior),KaitlynBesasie, TamaraKaufman
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President, ConsumerMarketingDawn Zier. . . . . . . . . . . .
TASTE OF HOME / June & July 2008 5
6 TASTE OF HOME \ June & July 2008 tasteofhome.com
get amakeover!Find your favorite recipes–lightened up, in our newHealthy Section.tasteofhome.com/makeover
sign up for aFREEnewsletterOur Contest WinningRecipes newsletter deliversthe best recipes, the latestcontests and secrets to creat-ing blue-ribbon winners.tasteofhome.com/contestwinning
find great recipes!Get all the recipes you needfor summer entertaining–burgers, ribs, salads, icecream desserts, beveragesand more!tasteofhome.com/summer
Makeover French Silk Pie
HAVEYOURCAKEGet inspired with our gallery of creative summer cakes.You won’t believe your eyes! tasteofhome.com/plus
watch a grilling video!Grill up some fun with our mouth-watering kabobvideo. tasteofhome.com/kabobvideo
tasteofhome.comWEB B ONU S. . . . . . . . . . . .
subscriber-only exclusive!
Visit us on-line for Taste of Home’s best summer recipes, tips and videos.
Sand Bucket Cake
tasteofhome.com TASTE OF HOME / June & July 2008 7
here’sthe scoop!Why not plan an old-fashioned ice cream socialfor a warm summer evening? With these refreshing recipes,it’s sure to be luscious and lots of fun.
LemonGelato
Strawberry CheesecakeIce CreamPREP: 50min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Jacki PrettymanFort Scott, Kansas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“This is the best ice cream we have everfound. It really tastes like frozen cheesecake.I like to make it in the morning and let itripen in time for supper, but my husbandusually can’t wait that long!”
4 cups half-and-half cream, divided
2-1/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 packages (8 ounces each) creamcheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 package (16 ounces) frozenunsweetened strawberries,thawed and sliced
In a large heavy saucepan, heat the half-and-half to 175°; stir in the sugar until dis-solved. Whisk a small amount of the hotmixture into the eggs. Return all to thepan, whisking constantly. Cook and stirover low heat until mixture reaches atleast 160° and coats the back of a metalspoon. Remove from the heat. Cool quick-ly by placing pan in a bowl of ice water;stir for 2 minutes. Stir in whipping creamand vanilla. Press plastic wrap onto sur-face of custard. Refrigerate for severalhours or overnight.In a largemixing bowl, beat the cream
cheese, lemon juice and peel until blend-ed. Gradually beat in the custardmixture.Stir in strawberries.Fill cylinder of ice cream freezer two-
thirds full; freeze according tomanufac-turer’s directions. Refrigerate remainingmixture until ready to freeze. Transfer toa freezer container; freeze for 2-4 hoursbefore serving. Yield: 3 quarts.
Nectarine Ice CreamPREP: 10min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ Edna HoffmanHebron, Indiana
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“When nectarines are in season and at theirsweet, juicy peak, we treat ourselves to thiswonderful homemade ice cream. The fresh fruitflavor and hint of almondmake it very special.
8 TASTE OF HOME \ June & July 2008 tasteofhome.com
Cookie Dough Ice Cream
Nectarine Ice Cream
Strawberry CheesecakeIce Cream
tasteofhome.com TASTE OF HOME / June & July 2008 9
BOWL ’EMOVER!Dress up purchased waffle bowlsby dipping the rims in melted choco-late and then in nuts, coconut, can-dies or colorful decorating sprinkles.
Peaches are a good substitute in this recipe.”2 cupsmilk
3/4 cup sugar
1-1/2 cupsmashed fresh nectarines(about 6 medium)
1-1/2 teaspoons lemon juice
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
In a small saucepan, heat milk to 175°; stirin sugar until dissolved. Cool quickly byplacing pan in a bowl of ice water; stir for2 minutes.In a small bowl, combine nectarines
and lemon juice. In a large bowl, combinethemilk mixture, cream, extracts and salt;stir in nectarinemixture.Fill cylinder of ice cream freezer two-
thirds full; freeze according tomanufac-turer’s directions. Transfer to a freezercontainer; freeze for 2-4 hours beforeserving. Yield: about 1 quart.
Cookie DoughIce CreamPREP: 30min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stacie WashChesterfield, Virginia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“My grandmother makes a chocolate chipcookie dough cheesecake every time mybrother comes home. It inspired me to puttogether two of my favorite things—cheese-
cake and ice cream. This recipe is the deli-cious result!”3/4 to 1 cup refrigerated chocolate
chip cookie dough
CRUST:
2 cups chocolate graham crackercrumbs (about 26 squares)
2 tablespoons sugar
1/2 cup butter, melted
ICE CREAM:
2 cups half-and-half cream
1 cup sugar
2 cups heavy whipping cream
6 teaspoons vanilla extract
12 ounces cream cheese, softenedand cubed
Pinch off small pieces of cookie dough;place on a greased baking sheet. Coverand freeze.Meanwhile, for crust, in a bowl, com-
bine cracker crumbs and sugar; stir inbutter. Press into a greased 15-in. x 10-in.x 1-in. baking pan. Bake at 350° for 11-15minutes or until set. Cool on a wire rack.Break into small pieces and set aside.For ice cream, in a small saucepan, heat
half-and-half to 175°; stir in sugar until dis-solved. Remove from the heat. Cool quick-ly by placing pan in a bowl of ice water;stir for 2minutes. Pour into a large bowl.In a blender, combine the cream, vanilla
and cream cheese; cover and process un-til smooth. Stir into half-and-half mixture.Cover and refrigerate for several hours orovernight.Fill cylinder of ice cream freezer two-
thirds full; freeze according tomanufac-turer’s directions (mixture will be verysoft). Refrigerate remainingmixture untilready to freeze.In a large bowl, layer a third of the ice
cream, cookie dough pieces and crustmixture; repeat layers twice. Swirl icecream. Freeze for 2-4 hours before serv-ing. Yield: 2 quarts.
EDITOR’SNOTE: For food safety reasons, use onlycommercially prepared cookie dough.
Lemon Gelato (Photo on page 7)
PREP: 30min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gail WangTroy, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“On a trip to Italy, I became addicted to gela-to. My favorite choice was lemon becauseItalian lemons have an intense flavor. Thisrecipe brings back memories of our vacation.”
1 cupmilk
1 cup sugar
5 egg yolks, beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
2 cups heavy whipping cream
In a small heavy saucepan, heatmilk to175°; stir in sugar until dissolved.Whisk asmall amount of hotmixture into eggyolks. Return all to the pan, whisking con-stantly. Add lemon peel. Cook and stir overlow heat until mixture reaches at least160° and coats the back of ametal spoon.Remove from heat; strain. Stir in lemon
juice. Cool quickly by placing pan in abowl of ice water; stir for 2 minutes. Stirin cream. Cover and refrigerate for sever-al hours or overnight.Fill cylinder of ice cream freezer two-
thirds full; freeze according tomanufac-turer’s directions. Refrigerate remainingmixture until ready to freeze. Transfer toa freezer container; freeze for 2-4 hoursbefore serving. Yield: 1-1/2 quarts.
HELP YOURSELF.Fill cupcake tins with a selection of icecream toppings for a make-your-ownsundae treat.
FoodforThought:Idoubtwhetherthew
orldholdsforanyoneamoresoul-stirringsurprisethanthefirstadventurewithice
cream.—
HeywoodCampbellBroun
10 TASTE OF HOME \ June & July 2008 tasteofhome.com
Banana CaramelToppingPREP/TOTAL TIME: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Angie CassadaMonroe, North Carolina. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“This topping was made famous in New Or-leans, and the recipe came from a hotel chefthere. Guests rave about it when I make it.”
1 jar (12-1/4 ounces) caramel icecream topping
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
5 medium firm bananas, cut into 1/4-inch slices
1 teaspoon rum extract
Vanilla ice cream
topit off...What could make ice creameven more delicious? Gooeyhomemade toppings, of course!
PHILADELPHIA PEACHES ‘N CREAM NO-BAKE CHEESECAKE
Prep: 15 minutes Total: 4 hours 15 min. (incl. refrigerating)
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x19-inch pan. Refrigerate while preparing fi lling.
BEAT Neufchâtel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until fi rm. Store leftovers in refrigerator.
Makes 16 servings, 1 piece each.
Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
Create your own cheesecakes at creamcheese.com
© 2008 Kraft Foods
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Share a delicious secret.
A LITTLE TASTE OF HEAVEN
IT’S MADE WITH 1/3 LESS FAT PHILLY.Philly Neufchâtel has All the Taste of Regular PHILLY with 1/3 Less Fat.
In a large saucepan, combine the icecream topping, lemon juice, cinnamonand lemon peel. Cook and stir over medi-um heat until heated through.Just before serving, stir in bananas
and extract. Serve over ice cream. Yield:3-1/2 cups.
Raspberry SaucePREP: 15 min. + cooling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Marilyn CoxSayre, Pennsylvania. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“My family has enjoyed this recipe for manyyears. Serve the pretty sauce well chilled overice cream, and top with whipped cream.”1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozensweetened raspberries, thawed,divided
1/2 cupwater
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice
In a large saucepan, combine sugar andtapioca. Add one package of raspberries;stir to coat. Let stand for 15 minutes.Stir in thewater, cinnamon stick, salt and
nutmeg. Bring to aboil overmediumheat,stirring occasionally. Remove from theheat. Add the lemon juice andbutter; stiruntil butter ismelted. Cool for 20minutes.
tasteofhome.com TASTE OF HOME / June & July 2008 11
Discard cinnamon stick. Gently stir inremaining raspberries. Cover and refriger-ate until chilled. Serve over ice cream.Yield: 3 cups.
NUTRITIONFACTS: 1/4 cup (calculated without icecream) equals 82 calories, 1 g fat (1 g saturated fat),3 mg cholesterol, 32 mg sodium, 19 g carbohydrate,2 g fiber, trace protein.DIABETIC EXCHANGES: 1/2starch, 1/2 fruit.
Butter Pecan SaucePREP/TOTAL TIME: 25min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Delores GoossenMorris, Manitoba. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“Try this rich, buttery sauce over ice cream,fried ice cream or slices of angel food cake fora satisfying dessert. It’s so delicious!”1/2 cup butter, cubed
3/4 cup sugar
1/4 cup light corn syrup
1 cup heavy whipping cream
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Vanilla ice cream
In a large heavy saucepan, cook butterover medium heat for 4-6 minutes or untilgolden brown. Stir in sugar and cornsyrup; cook and stir for 2 minutes or untilsugar is dissolved. Remove from the heat;gradually stir in cream.Bring to a boil. Reduce heat to medium.
Cook until sauce begins to thicken. Re-move from the heat. Stir in pecans andvanilla. Serve warm over ice cream. Yield:2 cups.
PHILLY BBQ RANCH CHICKEN DIP
Prep: 10 minutes Total: 12 minutes
1 pkg. (8 oz.) PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup KRAFT Original Barbecue Sauce
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, chopped
2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing
1/4 cup chopped red peppers
2 green onions, sliced
SPREAD Neufchâtel cheese onto bottom of microwaveable 9-inch pie plate; top with barbecue sauce and chicken.
MICROWAVE on HIGH 2 min. or until heated through; top with remaining ingredients.
SERVE with WHEAT THINS Snack Crackers and cut-up fresh vegetables.
Makes 2-1/4 cups or 18 servings, 2 Tbsp. each.
Substitute: Prepare as directed, using your favorite KRAFT Barbecue Sauce.
They’ll grill you for the recipe.
A LIT TLE TASTE OF HE AVENDiscover enter taining recipes
at creamcheese.com
THE SECRET IS 1/3 LESS FAT PHILLY.
© 2008 Kraft Foods
12 TASTE OF HOME \ June & July 2008 tasteofhome.com
& What it is:Deni Automatic Ice CreamMaker. Freeze the canister for 8 hours,then fill with ice cream ingredients.Makes 1-1/2 quarts. $59.99Whywe like it: Say good-bye to achingarms—this easy-to-use electric icecreammaker does all the work for you.It even has a candy crusher so you caneasily add cookies, nuts and more intoyour ice cream. In 30 minutes or less,you’ve made a delicious, creamy dessert!
What it is: LollipopTree Dessert Sauces.Top ice cream, pound cake or quickbreads for a flavor accent. Products are“good simple food” made with organicand all-natural ingredients. 11-ounce jar.$8.00Whywe like it:What’s not to like? TheChocolate Fudge Sauce, RaspberrySauce and indulgent Chocolate MochaSauce are especially good warmed upand drizzled over a chilled scoop ofvanilla ice cream. In addition to theirflavorful sauces, the folks at family-runLollipopTree concoct jellies, savorysauces and bread mixes in their NewHampshire factory kitchen.
What it is: Indulge yourself with afrosty delight from our new Cool &Creamy cookbook. This full-size, hard-cover book offers 212 sweet sensations,from freezer pies and smoothies to tri-fles and parfaits. $12.99Whywe like it: You can’t go wrongwith a cookbook full of sweet treats tocool you off on hot summer days. Thereare quick and easy ideas to make for kidsas well as luscious desserts that are guar-anteed to impress guests. We plan tohave fun with this cookbook all summerlong....and the rest of the year, too!
What it is:Chef’s ChoiceWaffle ConeExpress. Included with this electric waf-fle maker are traditional recipes and amold to curve your batter into the per-fect cone. $59.99Whywe like it:Our Test Kitchen staffhad a blast with this fun, easy-to-usetreat maker. The best part? The result-ing crunchy, malt-shop-quality wafflecone, of course!
gadgetsgoodies
For more information on these products, go to tasteofhome.com/links.
We just had to let you in on afew of the fun, summer findsour TOH editors really like.
tasteofhome.com TASTE OF HOME / June & July 2008 13
STROMBOLI SANDWICHES VEGGIE POTATO SALAD
P OT LUCK P L E A S E R S. . . . . . . . . . . .
Recipescan be
found onpage 47
{ }Pass the Word! We want yourplentiful potluck recipes and tips attasteofhome.com. REFRIGERATOR PICKLES
big onchocolate!
Pretty, minibrownies add pizzazz
to this mouth-wateringpicnic menu.
CHOCOLATE-HAZELNUTBROWNIEBITES
14 TASTE OF HOME \ June & July 2008 tasteofhome.com
Sirloin with BlueCheese ButterPREP: 25min. + chilling | GRILL: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sharon JohnsonMinneapolis, Minnesota. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Few meats are as mouth-watering as a juicy,grilled steak. And when you top a tender sir-loin with savory blue cheese and walnut but-ter, it’s mouth-watering and memorable.1/2 cup crumbled blue cheese
1/4 cup butter, softened
1/4 cup choppedwalnuts, toasted
2 tablespoonsminced fresh parsley
1-3/4 teaspoonsminced fresh rosemary,divided
6 large garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 boneless beef sirloin steaks (6ounces each)
In a small bowl, combine the blue cheese,butter, walnuts, parsley and 3/4 teaspoonrosemary; set aside. Shape into a 5-in. log;wrap in plastic wrap. Refrigerate for 30minutes or until firm.In a small food processor, combine the
garlic cloves, salt, pepper and remainingrosemary. Cover and process until blend-
ed. Rub over both sides of steaks.Grill steaks, covered, over medium heat
for 5-6 minutes on each side or until meatreaches desired doneness (for medium-rare, a meat thermometer should read145°; medium, 160°; well-done, 170°).Unwrap blue cheese butter; cut two
1/2-in.-slices from log. Place one slice oneach steak. Cover and refrigerate remain-ing butter for 1 week or freeze for up to 3months. Yield: 2 servings.
Mixed Greenswith Garlic-BasilVinaigrettePREP/TOTAL TIME: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dawn BryantThedford, Nebraska. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“Almonds add flavor, texture and crunch—plus extra nutrition—to this tart, cranberry-studded salad. I like to serve it with Cornishgame hens, wild rice and broiled asparagus.”
3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 tablespoon chopped fresh basil
2 teaspoons brown sugar
1/2 teaspoon Dijonmustard
1 garlic clove, minced
Dash pepper
3 cups tornmixed salad greens
2 tablespoons chopped driedcranberries
2 tablespoons sliced almonds,toasted
In a small bowl, whisk the oil, vinegar,basil, brown sugar, mustard, garlic andpepper. Divide salad greens between twoplates; drizzle with dressing. Sprinklewith cranberries and almonds. Yield: 2servings.
Peaches ’n’ Cream CupsPREP: 10min. + chilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suzanne ClevelandLyons, Georgia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
For a no-fuss dessert that’s as refreshing as asummer breeze, try these tasty treats with acool, creamy yogurt filling and a gingersnapcrumb topping.
1 gingersnap cookie, crumbled
1/4 teaspoon ground ginger
1 carton (6 ounces) peach yogurt
1/4 cup cream cheese, softened
1/4 teaspoon vanilla extract
1/3 cup sliced peaches, drained andchopped
In a small bowl, combine crumbs and gin-ger; set aside. In a small mixing bowl, beatthe yogurt, cream cheese and vanilla un-til smooth. Fold in peaches.Spoon into two 6-oz. cus-
tard cups; cover and refrig-erate for 1 hour. Just beforeserving, sprinkle with re-served crumbmixture.Yield: 2 servings.
PA RT Y O F TWO. . . . . . . . . . . .
summer sizzlerThis delicious downsized dinner won’t heat up the kitchen.
{ }Do you cook for one or two?Share recipes for your best downsizeddishes at [email protected].
SERVES TWO. Needmore appeal-ing small-scale recipes? Check outwww.tasteofhome.com/plus!
FoodforThought:Poundingfragrantthings–particularlygarlic,basil,parsley–isatremendousantidotetodepression.—PatienceG
ray
tasteofhome.com TASTE OF HOME / June & July 2008 15
Cherry Ice Cream CakePREP: 20min. + freezing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ Kathy KittellLenexa, Kansas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“A friend shared this recipe, which hasbecome an all-time favorite of mine. It’s soversatile! I’ve substituted different cookies(macaroon or chocolate chip), ice creamflavors and chips with delicious results.”2/3 cup heavy whipping cream
2 tablespoons butter
1 package (11 ounces) milk chocolatechips
1 teaspoon vanilla extract
ICE CREAM CAKE:
2 pints cherry or cherry vanilla icecream, softened, divided
3 cups crushed shortbread cookies,divided
1 pint vanilla ice cream, softened
In a small saucepan, heat cream and but-ter over low heat until butter is melted;remove from the heat. Add chips; letstand for 1 minute. Whisk until sauce issmooth. Stir in vanilla. Cool for 30 min-utes, stirring occasionally.Meanwhile, line the bottom and sides
of a 9-in. x 5-in. x 3-in. loaf pan with plasticwrap. Spread 1 pint cherry ice cream intoprepared pan; sprinkle with 1 cup cookiecrumbs. Top with vanilla ice cream.
Freeze for 20 minutes or until firm.Spread with 3/4 cup chocolate sauce;
freeze for 20 minutes. Top with remainingcherry ice cream; sprinkle with 1 cupcookie crumbs. Cover and freeze for 4hours. Transfer remaining sauce to ami-crowave-safe dish; cover and refrigerate.Remove dessert from freezer 10 min-
utes before serving. Using plastic wrap,remove dessert from pan; discard plasticwrap. Press remaining cookie crumbs intosides. Using a serrated knife, cut into 12slices. Warm reserved sauce in ami-crowave; serve with ice cream cake. Yield:12 servings (1-1/4 cups sauce).
GOTTA T RY I T. . . . . . . . . . . .
16 TASTE OF HOME \ June & July 2008 tasteofhome.com
Baby Back RibsPREP: 15 min. | GRILL: 1 hour 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Joanne ParksSteger, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“After many tries, these are the most tenderand best-tasting ribs I have ever made.Everyone who tries them says the same!”
2 racks pork baby back ribs(about 4-1/2 pounds)
2 tablespoons olive oil
1/4 cup packed brown sugar
fire itup!The sizzle of a hot grill is sure to makeyour mouth water. Bask in the sun whilecooking up these savory grilled recipes.
Baby Back Ribs
Dilly VegetableMedley
more Fire It Up! on page 18 >
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup barbecue sauce
1/4 cup nonalcoholic beer or beefbroth
Rub ribs with oil. In a small bowl, com-bine the brown sugar, paprika, pepper,garlic powder, onion powder andcayenne; rub over ribs. Wrap in a large
piece of heavy-duty foil (about 28 in. x 18in.). Seal the edges of foil. In a small bowl,combine barbecue sauce and beer; setaside.Grill ribs, covered, over indirect medi-
um heat for 1 hour. Carefully remove ribsfrom foil. Place over direct heat; bastewith reserved sauce. Grill 20 minuteslonger or until juices run clear andmeatis tender, turning once and basting occa-sionally. Yield: 4 servings.
There’s no mistaking the full, juicy fl avor of a Johnsonville Smoked Brat.
Slowly and naturally smoked over real hardwoods. No liquid smoke,
no fi llers, no shortcuts. flavor up
www.johnsonville.com© 2008 Johnsonville Sausage
Dilly Vegetable MedleyPREP: 25 min. | GRILL: 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rebecca BarjonahCoralville, Iowa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I love to eat what I grow, and I’ve triedmany combinations of fresh vegetables frommy garden. This one is really great! I neverhave leftovers when I make this tasty side.”1/4 cup olive oil
2 tablespoonsminced fresh basil
2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
7 small yellow summer squash, cutinto 1/2-inch slices
1 pound Yukon Gold potatoes, cutinto 1/2-inch cubes
5 small carrots, cut into 1/2-inch slices
In a very large bowl, combine the first fiveingredients. Add vegetables and toss tocoat. Place half of the vegetables on adouble thickness of heavy-duty foil(about 18 in. square). Fold foil aroundvegetables and seal tightly. Repeat with
remaining vegetables. Grill, covered, overmedium heat for 20-25 minutes or untilpotatoes are tender, turning once. Yield:13 servings.
NUTRITION FACTS: 3/4 cup equals 91 calories, 4 gfat (1 g saturated fat), 0 cholesterol, 109 mg sodium,12 g carbohydrate, 2 g fiber, 2 g protein.DIABETICEXCHANGES: 1 vegetable, 1 fat, 1/2 starch.
Family Favorite KabobsPREP: 30 min. + marinatingGRILL: 20 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dione SteffensDimmitt, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
These hearty, meat-and-potato skewers have alittle something to please everyone, frompineapple to pork. “I cook these kabobs, even inthe winter; I just shovel a path out to the grill.”
6 small red potatoes, halved
1-1/2 cups vegetable oil
1/3 cup lemon juice
1/3 cupWorcestershire sauce
1/4 cupwhite wine vinegar
1/4 cup soy sauce
3 tablespoons preparedmustard
2 tablespoonsminced fresh parsley
3 teaspoons pepper
2 garlic cloves, minced
2 pork tenderloins (1 pound each),cut into 1-inch cubes
3 medium ears sweet corn, cut into1-inch wheels
1 large onion, cut into wedges
1 large green pepper, cut into 1-inchpieces
1 package (11-1/2 ounces) cherrytomatoes
1/2 poundmedium freshmushrooms
1-1/2 cups cubed fresh pineapple
Place potatoes in a large saucepan andcover with water. Bring to a boil. Reduceheat; cover and simmer for 15-18 minutesor until tender. Drain and cool slightly;set aside.In a small bowl, combine the oil, lemon
juice, Worcestershire sauce, vinegar, soysauce, mustard, parsley, pepper and gar-lic. Pour half into a large resealable plas-tic bag; add the pork. Pour remainingmarinade into another large resealableplastic bag, add the vegetables andpineapple. Seal both bags and turn tocoat; refrigerate for 2 hours. Drain anddiscard bothmarinades.On 12metal or soakedwooden skewers,
alternately thread porkwith vegetablesand pineapple. Grill, covered, overmediumheat for 8-10minutes on each side or untilpork juices run clear. Yield: 6 servings.
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Stop food from sticking to tongs, spatulas, aluminum foil , even the grill.Stop food from sticking to tongs, spatulas, aluminum foil , even the grill.
fire it up! frompage 16
Grilled StuffedMeat LoafPREP: 25 min.GRILL: 50 min. + standing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Melissa MasedaDixon, California. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A twist on traditional meat loaf, this entreegets you out of the kitchen to enjoy the sum-mer sun. “My husband loves this dish servedwith grilled corn on the cob.”
2 cups sliced freshmushrooms
1 medium onion, thinly sliced
1 tablespoon butter
1 egg, beaten
of edges. Roll up jelly-roll style, startingwith a short side and peeling foil awaywhile rolling. Seal seam and ends. Discardthe foil.Prepare grill for indirect heat, using a
drip pan. Form a double thickness ofheavy-duty foil (about 14 in. square); cutthree slits in foil. Place meat loaf on foil;place on the grill rack over drip pan.Grill, covered, over indirectmedium
heat for 35minutes. Combine sauce ingre-dients; brush over loaf. Grill 15-20minuteslonger or until meat is no longer pink andameat thermometer reads 160°. Let stand15minutes before slicing. Yield: 8 servings.
1/3 cupmilk
1/2 cup old-fashioned oats
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons preparedmustard
In a large skillet, saute mushrooms andonion in butter until tender; set aside.In a large bowl, combine the egg, milk,
oats, salt and pepper. Crumble beef overmixture andmix well.On a large piece of heavy-duty foil, pat
beef mixture into a 12-in. x 8-in. rectangle;spoonmushroommixture to within 1 in.
FOOD STICKS TO NOTHING™
more Fire It Up! >
Family Favorite Kabobs Grilled StuffedMeat Loaf
20 TASTE OF HOME \ June & July 2008 tasteofhome.com
Bacon-WrappedSeafood SkewersPREP/TOTAL TIME: 30 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Audrey HagertyKunkletown, Pennsylvania. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
With a little kick from cayenne, thesescrumptious kabobs will be the hit of yournext barbecue. The crunchy bacon wrapscreate moist, tender shrimp and scallops.
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
12 uncooked jumbo shrimp, peeledand deveined
6 large sea scallops, halvedwidthwise
12 bacon strips, halved
1 medium lemon, cut into wedges
In a large resealable plastic bag, combinethe lemon juice, cayenne and garlic pow-
der; add shrimp and scallops. Seal bagand turn to coat; let stand for 10 minutes.Meanwhile, in a large skillet, cook ba-
con over medium heat until partiallycooked but not crisp. Drain on paper tow-els. Drain and discardmarinade. Wrapone bacon piece around each shrimp andscallop half.On six metal or soaked wooden skew-
ers, alternately thread the shrimp, scal-lops and lemonwedges. Grill, covered,over medium heat for 8-12 minutes oruntil shrimp turn pink and scallops areopaque, turning occasionally. Removefrom skewers; squeeze lemonwedgesover seafood. Yield: 3 servings.
Grilled Chickenwith SalsaPREP: 25 min. + marinatingGRILL: 10 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Julie SimpsonNorth Aurora, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I know summer’s arrived when I make thisgrilled dish, with all its fresh ingredients. Thecolorful salsa is bursting with zesty flavor.”
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasthalves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoonsminced fresh cilantro
1 jalapeno pepper, seeded and finelychopped
In a large resealable plastic bag, combinethe first eight ingredients; add the chick-en. Seal bag and turn to coat; refrigeratefor 4 hours. Meanwhile, in a small bowl,combine salsa ingredients. Cover and re-frigerate until serving.Drain and discardmarinade. Grill, cov-
ered, over medium heat for 5-6 minuteson each side or until juices run clear.Serve with salsa. Yield: 4 servings (3 cupssalsa).
EDITOR’S NOTE:When cutting hot peppers, dispos-able gloves are recommended. Avoid touching yourface.
NUTRITION FACTS: 1 chicken breast half with 3/4cup salsa equals 185 calories, 4 g fat (1 g saturatedfat), 63 mg cholesterol, 178 mg sodium, 13 g carbo-hydrate, 2 g fiber, 24 g protein. DIABETIC EX-CHANGES: 3 very leanmeat, 1 vegetable, 1/2 fruit,1/2 fat.
SUMMER SIZZLE! Looking formore great grilling ideas? Check outtasteofhome.com/plus!
Bacon-WrappedSeafood Skewers
Grilled Chicken with Salsa
FoodforThought:Grilling,broiling,barbecuing…isanart,notjustamatter
ofbuildinga
pyreandthrowingonapieceofmeatasa
sacrificetothegodsofthestomach.—JamesBeard
tasteofhome.com TASTE OF HOME / June & July 2008 21
summer-daydelights
JUST D E S S E RT S. . . . . . . . . . . .
Sweeten an afternoon on the deckor an indoor dinner with one of
the luscious recipeson the next page.
Chocolate Party Cake
1 carton (8 ounces) frozen whippedtopping, thawed
1 package (8 ounces) milk chocolateEnglish toffee bits, divided
1 graham cracker crust (9 inches)
In a largemixing bowl, beat cream cheeseand sugar until smooth. Beat in cream un-til blended. Fold in whipped topping and1 cup toffee bits.Spoon into crust; sprinklewith remain-
ing toffee bits. Cover and freeze overnight.Remove from the freezer 10minutes be-fore serving. Yield: 6-8 servings.
Russian CreamPREP: 20min. + chilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Barbara UlrichNewark Valley, New York. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I’m a busy veterinarian, so my husband,Jim, and I share cooking duties for our fami-ly. We love this pretty parfait, layered withraspberries, and like serving it to guests.”
1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
1 package (10 ounces) frozensweetened raspberries, thawed
Fresh raspberries andmint sprigs,optional
In a small saucepan, sprinkle gelatin overcold water; let stand for 1 minute. Bringto a boil; cook and stir until gelatin is dis-solved. Remove from the heat; set aside.In another saucepan, heat whipping
cream and sugar over medium heat untilsugar is dissolved andmixture is luke-warm. Remove from the heat; stir in gela-tin mixture until completely dissolved.Cover and refrigerate for 30 minutes oruntil slightly thickened.Stir in sour cream and vanilla. In each
of four parfait glasses, place a scant 1/4cupful of creammixture; top each with arounded tablespoonful of raspberries. Re-peat layers. Top each with a scant 1/4 cupof creammixture. Cover and refrigeratefor 3 hours or until set. Just before serv-ing, garnish with fresh raspberries andmint if desired. Yield: 4 servings.
Chocolate Party CakePREP: 20min. | BAKE: 35min. + cooling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ Gloria WarczakCedarburg, Wisconsin
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“This moist cake is so delicious, with itscreamy coffee-flavored icing. Guests usuallyask for the recipe.”
1 package (18-1/4 ounces) devil’sfood cakemix
1 package (3.4 ounces) cook-and-serve chocolate puddingmix
1 envelope whipped toppingmix
1 cupwater
1/4 cup vegetable oil
4 eggs
MOCHA RUM ICING:
2 tablespoons butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
2 tablespoons refrigerated nondairycreamer
1/2 teaspoon rum extract
2 to 3 tablespoons brewed coffee
Chopped pecans, optional
In a largemixing bowl, combine the firstsix ingredients; beat on low speed for 30seconds. Beat onmedium for 4 minutes.Pour into a greased and floured 10-in. flut-ed tube pan.Bake at 350° for 35-40 minutes or until a
toothpick inserted near the center comesout clean. Cool for 10 minutes before re-moving from pan to a wire rack to coolcompletely.For icing, in a small mixing bowl, beat
the butter, confectioners’ sugar, cocoa,creamer, extract and enough coffee toachieve desired drizzling consistency.Drizzle over cake. Garnish with pecans ifdesired. Yield: 12 servings.
Frosty Toffee Bits PiePREP: 10min. + freezing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ LaDonna ReedPonca City, Oklahoma
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“On a hot summer day or to finish off awonderful meal any time, this freezer desserttastes oh-so-good! It’s both creamy andcrunchy.”
1 package (3 ounces) cream cheese,softened
2 tablespoons sugar
1/2 cup half-and-half cream
22 TASTE OF HOME \ June & July 2008 tasteofhome.com
{ }Sweet Finales. Please share yourfavorite dessert treats with us. Go totasteofhome.com or see page 64.
Frosty Toffee Bits Pie
Russian Cream
F I E L D E D I TO R FAVO R I T E S.. . . . . . . . . . .
By Peggy GwillimS t r a s b o u r g , S a s k a t c h e w a n
When I was diagnosed with celiac disease, a fewyears ago, I wondered whether I’d have to giveup favorite foods like these.Thankfully, the answer is no! The mantra with
our family is that a recipe is just a good place tostart—then you modify as to personal prefer-ence, what’s in the cupboard and who is comingto dinner.I’ve successfully adjusted many of the recipes
I’d been using for years to make them gluten-free. This menu of Grilled Burgers, Slow-Cooked Bean Medley, Strawberry Spinach Saladand Almond Chocolate Cake is still so deliciousthat others never suspect the recipes meet mydietary restrictions. (Find Peggy’s recipes onpage 43.)Gluten-free flour and gluten-free onion soup
mix are used in the flavorful Grilled Burgers.Cooked long grain rice makes a good filler tosubstitute for the bread crumbs I used to add.I make the patties in bulk and keep them in
the freezer to allow a quick meal anytime.
Keep the Kitchen CoolQuick to prepare and very tasty, my Slow-Cooked Bean Medley is great any season. Thefact that the recipe is made in a slow cookerrather than baked in the oven is extra appealingon a hot summer’s day.I didn’t realize the full impact of my situation
until I started researching what a “gluten-free”diet really involved. No wheat, rye, oats or bar-
ley seemed very simple until I started readinglabels and discovered malt, unidentified hy-drolyzed plant protein, oats and wheat productsin so many items on the grocery shelves! Whatwas I going to eat?Gluten-free Worcestershire sauce, for exam-
ple, comes to the rescue for Strawberry SpinachSalad. Its delicious vinaigrette dressing is soeasy to prepare. We make extra candied al-monds because, in our house, they don’t allmake it to the salad! They are just too yummy.
Desserts a ChallengeTo modify breads and cakes for my special dietoften requires alternative ingredients and origi-nal recipes that have little leavening. AlmondChocolate Cake is one that worked! It was a bighit with friends in my quilting guild and scrap-booking workshop.My husband, Gordon, and I grow wheat,
canola and legumes (peas, beans, lentils andchickpeas). So it was rather ironic when I wasdiagnosed with celiac disease. We farm land hisgrandfather homesteaded in 1905 and love ourlifestyle. It keeps us close to the land and rein-forces the importance of family and friends.During the summer, we often have family
gatherings for the simple reason that it seemslike a good idea to get together. We are privi-leged to share our table with four generations,ages 1 to 80-plus. They all enjoy this down-home summer meal, and I hope you will, too!
FIELD EDITOR:
PeggyGwillimStrasbourg,
Saskatchewan
FAMILY:
Peggy and husbandGordon, a grain farmer,have three children and
one grandchild.
JOB:
Full-timenurse practitioner
HOBBIES/ACTIVITIES:
Riding her four regis-teredMorgan horses,
scrapbooking, quilting.Peggy and Gordon areamateur radio opera-tors. He (VE5UJ) volun-
teers for the Saskatche-wan network; Peggy
(VE5ACT) participates inham radio activities.
GLUTEN-INTOLERANT?
Are you or a loved oneaffected by gluten
intolerance or celiacdisease? Here’s good
news—we’ve started anew on-line community
group called Gluten-Free Zone! Join this
group and share yourfavorite recipes and
tips. Visit tasteofhome.com/glutenfree.
Our grandson loves Nana’s hamburgers and always expects themon his regular visits to our farm. What could be better for a sum-mer meal, along with baked beans, salad and chocolate cake?
come and get it—gluten-free!
24 TASTE OF HOME \ June & July 2008 tasteofhome.com
STRAWBERRY SPINACH SALAD SLOW-COOKED BEAN MEDLEY ALMOND CHOCOLATE CAKE
“A recipe is just a good place to start—then you modify as to personalpreference, what’s in the cupboard andwho is coming to dinner.”
Recipescan be
found onpage 43
tasteofhome.com TASTE OF HOME / June & July 2008 25
Grilled Burgers
26 TASTE OF HOME \ June & July 2008 tasteofhome.com
SouthwesternSpinach SaladPREP/TOTAL TIME: 25min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ Dixie TerryGoreville, Illinois
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I came across this recipe a few years ago,and it became a keeper after a trial at myfamily table. It’s a delightful salad that willsurprise your taste buds.”1/2 cup picante sauce
1/4 cup prepared Italian saladdressing
1/4 teaspoon ground cumin
4 cups fresh baby spinach
1 can (15 ounces) black beans, rinsedand drained
1 cup sliced freshmushrooms
1 medium sweet red pepper,julienned
1/2 cup sliced red onion
8 bacon strips, cooked and crumbled
4 hard-cooked eggs, sliced
Additional picante sauce, optional
In a small bowl, combine the picantesauce, salad dressing and cumin.In a salad bowl, combine the spinach,
beans, mushrooms, pepper, onion and ba-con. Drizzle with dressing; toss to coat.Garnish with eggs. Serve with additionalpicante sauce if desired. Yield: 6 servings.
Chicken Pasta SaladPREP: 35min. | COOK: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Megan MooreMemphis, Tennessee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This recipe combines the coolness of saladand the zesty seasonings of pizza. It’s perfectfor a warm-weather get-together.
1 package (12 ounces) tricolor spiralpasta
2 cups cubed part-skimmozzarellacheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced freshmushrooms
2 cans (2-1/4 ounces each) sliced ripeolives, drained
6 green onions, sliced
1 package (3-1/2 ounces) slicedpepperoni, halved
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
Casual dining’s the way to go whensummer activities keep you busy.
Southwestern Spinach Salad
savory saladssandwiches
1/2 cup finely chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1/2 cupmilk
1 egg, beaten
1/2 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1/8 teaspoonwhite pepper
8 slices white bread, toasted
8 slices cooked turkey
8 bacon strips, cooked and crumbled
8 slices tomato
1/4 cup shredded Parmesan cheese
In a large skillet, saute themushrooms,onion and celery in butter until tender.Stir in the flour until blended; graduallyadd broth andmilk. Bring to a boil; cookand stir for 2 minutes or until thickened.Stir a small amount of hot filling into
egg; return all to pan, stirring constantly.Bring to a gentle boil; cook and stir 2 min-utes longer. Stir in the Swiss cheese, nut-meg and pepper until cheese is melted.Remove from the heat.Place toast on a baking sheet. Top each
piece with turkey, cheese sauce, bacon,tomato and Parmesan cheese. Broil 3-4 in.from the heat for 3-4 minutes or untilcheese is melted. Yield: 8 servings.
tasteofhome.com TASTE OF HOME / June & July 2008 27
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package direc-tions; rinse with cold water and drainwell. In a large serving bowl, combine thecheese, chicken, peppers, mushrooms,olives, green onions, pepperoni and pasta.In a small bowl, whisk together the re-
maining ingredients. Pour over salad; tossto coat. Cover and refrigerate until serv-ing. Toss before serving. Yield: 14servings.
Meatball CalzonesPREP: 20min. | BAKE: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dave BremsonPlantation, Florida. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Using convenient frozen meatballs and pre-pared pie pastry, this hearty sandwich is agreat time-saver. To add crunch and color,drop in roasted red or green pepper strips.
1 package (12 ounces) frozen fullycookedmeatballs, thawed
2 cups pizza sauce
1 cup (4 ounces) shredded part-skimmozzarella cheese
3/4 cup ricotta cheese
2 tablespoonsminced fresh basil
1 egg white
2 teaspoons water
1 package (15 ounces) refrigeratedpie pastry
Additional pizza sauce, optional
Heat meatballs according to package di-rections. In a large saucepan, heat pizzasauce; stir in meatballs. In a small bowl,combine the cheeses and basil. In anoth-er bowl, whisk the egg white andwater;set aside.Unroll one pastry onto a greased 15-in.
x 10-in. x 1-in. baking pan. Spoon half ofmeatball mixture onto half of the pastryto within 1/2 in. of the edges. Top withhalf of cheesemixture. Fold dough overthe filling, forming a half circle. Moistenedges with water; press with a fork toseal. Brush top with eggmixture. Repeatwith remaining pastry, meatball mixtureand eggmixture.Bake at 400° for 20-25 minutes or until
golden brown. Cut each calzone intothree wedges. Serve with additional pizzasauce if desired. Yield: 6 servings.
Open-Faced TurkeySandwichesPREP/TOTAL TIME: 30min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Phyl Broich-WesslingGarner, Iowa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rich and comforting, this saucy, layered sand-wich is full of flavor. “Sometimes, I bake squaresof puff pastry and use them instead of toast.”1-1/3 cups sliced freshmushrooms
1/2 cup chopped onion
Chicken Pasta Salad Open-Faced Turkey Sandwiches
SUPER SANDWICHES! Findmore easy sandwiches, hot andcold, at tasteofhome.com/plus.
FoodforThought:Toremembera
successfulsaladisgenerallytoremembera
successfuldinner.—GeorgeEllwanger
Meatball Calzones
28 TASTE OF HOME \ June & July 2008 tasteofhome.com
MOM ’ S B E S T M E A L. . . . . . . . . . . .
mornings torememberne of my most vivid memories ofgrowing up in the Maine country-side is waking up to the sound ofmy mother, Janice Belbey (left),
cooking in her cozy, cottage kitchen. Five live-ly children kept my mom busy, but she alwaysfound time to make all her meals fromscratch, which is one of the nicest thingsabout her cooking. She doesn’t cut corners.Mom was determined to give her children thevery best and continues to do so today.I’m now a sophomore in high school and
the only child still at home. My brothersDaniel and Patrick are studying to be Catholicpriests. My other brother, Timothy, is in col-lege, and my sister, Meghan, is a captain in theArmy. Dad is a biomedical technician, and forthe past few years, Mom’s been teaching his-tory at an international boarding school.Everyone in the family loves to hold get-to-
gethers for neighbors and friends, and wehave specific meals for specific occasions, in-cluding birthdays and holidays.
WarmWelcomeI treasure the memories I have of our familygathered around the kitchen table on sunnysummer mornings. So the meal I submitted isfor a special occasion of sorts—it’s a typical“homecoming” menu served when my broth-ers and sister visit and we’re all togetheragain. It features Bacon Quiche, AmbrosiaFruit Salad, Nutmeg Blueberry Muffins andVery Berry-licious Smoothies, a delightfulsummer drink (recipes on page 45).The fluffy Bacon Quiche has a tender crust
and flavorful filling. Almonds and coconut en-
hance the fresh taste of mymom’s AmbrosiaFruit Salad.Warm and sweet, her NutmegBlueberry Muffins melt in your mouth. And asip of Very Berry-licious Smoothies roundsout this meal in refreshing summer style.My mom, the oldest of seven children, grew
up in New Jersey and often helped her moth-er in the kitchen. Now, I help my mom.It was during Mom’s early-morning cook-
ing sessions that I learned, at 18 months ofage, to stir a spoon and crack an egg withoutmaking a mess. I attribute my eagerness to trynew recipes and cooking techniques from thehours I spent under my mom’s kind and pa-tient guidance.
Try, Try AgainI remember the first time I attempted tomake Nutmeg Blueberry Muffins. I was soproud of myself when I slid the muffin paninto the oven. Imagine my shock, then, as Ipulled them out 35 minutes later and foundmushy clumps of berries instead. I was only 5,but I was heartbroken. My mom, who neverlet failure discourage her, took the time towalk me through the recipe and helped mefind my mistake (I had forgotten the flour!).She allowed me to try again, and my secondattempt was a success.I will never forget the lessons that I learned
frommymom as we worked side by side inthe kitchen. We still enjoy finding newrecipes to try. AndMom continues to experi-ment, creating some truly tantalizing dishes.But I don’t think anything can compare to hercountry breakfasts. I hope you’ll enjoy thisone as much as my family does.
Recall YourMom’s Best?Ifwe feature yourmom’smeal, you’ll earn $75. Sendat least four recipeswithbackground information.SeeContributorGuidelinesonpage 64 or onourWebsite to findoutmore.
oTeenage daughter treasures family breakfasts and cooking with Mom.“I will neverforget the lessonsthat I learnedfrommy momas we workedside by side in thekitchen.”
Story byColleen BelbeyWarwick, Rhode Island
tasteofhome.com TASTE OF HOME / June & July 2008 29
AMBROSIA FRUIT SALAD NUTMEG BLUEBERRY MUFFINS VERY BERRY-LICIOUS SMOOTHIES
Recipescan be
found onpage 45
BACON QUICHE
HOME FORDINNER. FindmoreMom’s Bestmenus attasteofhome.com/plus.
although he may not be able tocross the street alone, 4-year-old Jack Stuart is starting out
on the right foot in the kitchen. Thebudding chef fromWauwatosa, Wis-consin became fascinated with cookingat age 2. When he received a playkitchen and could pretend to cook forhis family, his interest increased.Now, Jack helps his mom, Heather,
30 TASTE OF HOME \ June & July 2008 tasteofhome.com
Blueberry Cloud PiePREP: 15 min. + chilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Denise HeatwoleWaynesboro, Georgia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I always make two of these pies at a timebecause my husband and five children devourthem in a hurry! We can hardly wait untilblueberries are in season to enjoy this easydessert.”1-1/4 cups miniature marshmallows
3 tablespoons butter, cubed
2-1/2 cups crisp rice cereal
1 package (3 ounces) berry bluegelatin
1/2 cup boiling water
1/2 cup cold water
2 cups heavy whipping cream
5 tablespoons confectioners’ sugar
1-2/3 cups fresh blueberries
Additional fresh blueberries
In a large saucepan, combinemarshmal-lows and butter. Cook and stir over medi-um heat until marshmallows are melted.Stir in cereal. With greased hands, press
cook dinner nightly. Need to bring atreat for school? Jack andMom bakecupcakes or cookies. With an extensivecollection of kiddie cookbooks, Jack letshis creativity take him all over thekitchen…except for the stove. He knowsit’s hands off when it comes to hot potsand pans.Jack specializes in measuring, mixing
and asking Mom lots of questions. Some
of his favorite kitchen creations aremacaroni and cheese, pizza, spaghettiand lasagna.He beams with pride as he offers his
homemade treats to others. He alwaysmentions the ingredients found in eachrecipe and reminds everyone thatthey’re enjoying a meal made by Jack.Recently, we invited him to make Mo-
toring Munchies in our Test Kitchen fora photo shoot. Afterward, Jack couldn’tstop talking about it, his mom told us.“He said his favorite part of the photo
shoot was making Motoring Munchiesbecause he never got to cook alone be-fore,” Heather said. “Plus, he got to mixit all up using his bare hands.”
kids inthe kitchen
DO E S A N YON E H AV E ?. . . . . . . . . . . .
Readers looking for recipes turn here for help.
If you can answer any of these questions, write directly to the personseeking information. If you have a question, submit it at tasteofhome.com. Please seeContributor Guidelines on page 64.
Need a quick reply? Because we receive so many requests for this column, it couldbe quite a while before you see your question in print. So, if you want an answer fast,visit tasteofhome.com and click on “Join a Discussion!” Select a bulletin board andpose your question. You’re bound to get a response in no time!
I had a copy of my aunt’srecipe for Frozen FruitSalad, but I’ve lost it. Ithink the ingredients in-clude fruit cocktail, creamcheese, salad dressing,maraschino cherries andminiature marshmallows.I’d sure like a copy.
—Kathleen Ryan168White St.
OakfieldWI 53065
My sister-in-law’s mother-in-law makes traditionalItalian cookies with pinenuts. They’re fluffy and abit chewy. I’ve been wait-ing for her to write downthe recipe foryears. Do youhave it?
—Tricia Smith3732 Cannon Point Dr.
Chesapeake VA 23321
Does anyonehave a recipe forSomalia tea? It’smade with car-damom and cin-namon sticks.Thank you.
—Rebecca Good7478 Belfort Rd.
CroghanNY 13327
Back in the 1950s, mymommade a no-bake pie with avanilla wafer crust and a
filling that combined gela-tin, fruit juice and eitherevaporated or sweetenedcondensedmilk.Might youhave this recipe?
—Patsy Fox1517 Robin Crest Dr.
West Columbia SC 29169
Mymom usedto make milkshakes usingKaro syrup.Does someoneknow therecipe?
—Judy Pruett191MaudieMaeDr.Madison AL 35757
I’m looking for a salsarecipe our church canmake for a fund-raiserthat’s similar to one you’denjoy at an authentic Mex-ican restaurant.
—Kimberly KinderP.O. Box 458
Dublin VA 24084
While on a houseboat onehot summer, I had atortellini salad, but I can’tremember whose recipe itwas. Can anyone help me?
—Angela Vanella10915 EmmaAve.Chico CA 95928
I would love tohave a recipe fordeep-fat-friedBattered CornNuggets. Wouldyou share yours?—Henrietta Loutzenhiser
6091 Banner Rd.HemingfordNE 69348
tasteofhome.com TASTE OF HOME / June & July 2008 31
onto the bottom and up the side of agreased 9-in. pie plate; set aside.In a large bowl, dissolve gelatin in boil-
ing water; stir in cold water. Refrigerateuntil partially set, about 1 hour.In a small mixing bowl, beat cream un-
til it begins to thicken. Add sugar; beatuntil soft peaks form. Fold berries and 3cups whipped cream into gelatin mixture.Pour into crust. Refrigerate pie and re-maining whipped cream for up to 4 hours.Garnish with reserved cream and addi-tional blueberries. Yield: 6-8 servings.
Motoring MunchiesPREP/TOTAL TIME: 10min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nancy SchlingerMiddleport, New York. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“While taking a long car trip, we snacked onthis mixture and didn’t even need to stop fordinner. It’s a lifesaver for traveling the openroad.”
1 package (18 ounces) granolawithout raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolateM&M’s
1 package (14 ounces) peanutM&M’s
1 package (12-1/4 ounces) Honey-NutCheerios
1 package (8.9 ounces) Cheerios
In a large bowl, combine all ingredients.Store in a covered container or large re-sealable plastic bags. Yield: 4-1/2 quarts.
{ }Kid Who Cooks? Please send yourchild’s photo along with a favorite, easy-to-make recipe and a little informationabout your young chef. See ContributorGuidelines on page 64.
JACK SAYS“Always washyour hands
beforehelping in
the kitchen.”
32 TASTE OF HOME \ June & July 2008 tasteofhome.com
Howdy! Have youheard of Texas hold’em? All the buzz
about this popular card gameinspired my husband, Bob,and me to plan an eveningwith our dinner group to learnhow to play.We love theme parties, and
this was an easy one to get theguests into costumes. Mosteveryone can find a pair ofjeans and aWestern shirt andhat to wear.They all thought the menu
was exceptional. Appetizers,including a Lone Star CheeseBall served with nacho chips,got theparty off to a great start.Panhandle Beef Brisket was sotender, it literally melted inyourmouth, and the sauce hadjust the right amount of heat.Next to the brisket, creamyRanchColeslaw, seasonedwithlime and cilantro, was a freshdelight.We finished off the evening
with a Southwestern classic,Texas Pecan Pie. It was a realcrowd-pleaser.For centerpieces, I stuffed
cowboy boots with shreddedpackingmaterial and floral oa-sis to hold a “bouquet” of play-ing cards threaded throughplastic forks. Rusty horseshoeswere propped up against theboots and poker chips scat-tered about.Red-and-white-checked
tableclothsmade for aWesternfeeling, and I cut holes in play-ing cards tomakenapkin rings.Our gang had a good time—
I can always tell by the noiselevel in our house. The partyrecipes, found on page 34, area sure bet, even if you’re notdealt a winning hand.
hold ’emor fold ’em…
CASUA L ENT E RTA I N I NG. . . . . . . . . . . . By Laurel
LeslieSonora ,Ca l i f o rn i a
Texas flavors are in the cards!
PanhandleBeef Brisket
Ranch Coleslaw
Casual Entertaining recipes on page 34 >
All
trad
emar
ksar
eow
ned
byFr
ito-L
ayN
orth
Am
eric
a,In
c.©
2008
DO
NO
TH
EAT
JAR
OV
ER
OP
EN
FLA
ME
.
F R E E T H E F U N
MADE WITH REAL CHEESE. MADE FOR GOOD TIMES.
34 TASTE OF HOME \ June & July 2008 tasteofhome.com
Ranch ColeslawPREP/TOTAL TIME: 15 min.
3 cups coleslawmix
1/4 cupMexicorn, drained
1 jalapeno pepper, seeded andchopped
2 tablespoons chopped red onion
1 tablespoonminced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
1/2 teaspoon ground cumin
In a large bowl, combine the first six in-gredients. In a small bowl, combine thesalad dressing, lime juice and cumin. Pourover the coleslaw and toss to coat. Refrig-erate until serving. Yield: 6 servings.
EDITOR’SNOTE:Whencuttinghotpeppers, disposablegloves are recommended. Avoid touchingyour face.
PanhandleBeef BrisketPREP: 40min. BAKE: 3 hours2-1/4 cups ketchup
1-1/2 cups beef broth
1 large onion, chopped
1/2 cup packed brown sugar
1 tablespoonminced fresh cilantro
Tortilla chips
In a food processor, combine the first fiveingredients; cover and process untilblended. Stir in chilies. Cover and refriger-ate for 1 hour.Shape into a ball. Combine crushed tor-
tilla chips and cilantro; roll cheese ball inchip mixture. Serve with tortilla chips. Re-frigerate leftovers. Yield: 2 cups.
EDITOR’SNOTE: This recipe was tested with LandO’Lakes light stick butter.
Texas Pecan PiePREP: 20min. | BAKE: 1 hour + cooling1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoonwhite vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)
In a small bowl, whisk the sugar, flour,corn syrups, eggs, vinegar and vanilla un-til smooth. Stir in pecans. Pour into pastryshell. Cover edges with foil.Bake at 350° for 35 minutes. Remove
foil; bake 25-30 minutes longer or until aknife inserted near the center comes outclean. Cool on a wire rack. Refrigerateleftovers. Yield: 8 servings.
{ }Party Time! To send in recipes anddetails of your event, go to tasteofhome.com. See guidelines on p. 64.
SOUTHWEST SETTING. Find pho-tos of Laurel’s colorful dinner tableat tasteofhome.com/plus.
Texas Pecan PieLone StarCheese Ball
1/2 cupwhite wine vinegar
2 tablespoons chili powder
2 tablespoonsWorcestershire sauce
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 fresh beef brisket (5 to 7 pounds),trimmed
2 tablespoons Liquid Smoke,optional
In a large saucepan, combine the firstnine ingredients. Bring to a boil, stirringconstantly. Reduce heat; simmer, uncov-ered, for 30 minutes, stirring occasionally.Remove from the heat. Remove 2 cupssauce to a bowl; cover and refrigerate forserving.Place brisket in a shallow roasting pan;
brush with Liquid Smoke if desired. Pourremaining sauce over meat. Cover andbake at 325° for 3 hours or until meat istender.Let stand for 5 minutes. Heat reserved
sauce. Thinly slice meat across the grain.Serve sauce withmeat. Yield: 16 servings.
EDITOR’SNOTE: This is a fresh beef brisket, notcorned beef.
Lone Star Cheese BallPREP: 20min. + chilling
2 cups (8 ounces) shredded cheddarcheese
1 package (8 ounces) reduced-fatcream cheese
2 tablespoons reduced-fat butter
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup chopped green chilies
1/2 cup baked nacho tortilla chips,crushed
hold’em...frompage32
FoodforThought:H
ungryisa
mightyfinesauce.—
SouthernU.S.folksaying
Our recent corn contest drew a bumper crop of appetizing reader recipes—almost 3,000 of them!—fromgrits and waffles to casseroles and soups.Taking home the Grand Prize of $500 was Carrie Componile of Roselle Park, New Jersey for her re-
freshing Tomato Corn Salad. (Learn more about our winner on page 36.)Cathy Myers of Monroeville, Ohio was awarded second place for her mouth-wateringGrilled Corn
Dip. Cathy will be able to enjoy dinner for four at the restaurant of her choice. Ten runners-up eachreceived a copy of our Contest Winning Annual Recipes 2007 cookbook.You’ll find all 12 winning corn recipes in the Clip & Keep recipe card section beginning on page 37,
along with 20 more appetizing recipes from our readers and field editors. Next time, we’ll feature thewinners of our “Italian Favorites” contest.
C L I P & K E E P
KINGcorn is
Sweet corn and summernaturally go togeth-er, whether you’re enjoying a buttery, roast-ed ear or a salad full of goldenkernels.
Carrie Componile happens to love corn inall its forms, so when she read about Taste ofHome’s “Corn Is King” contest, she was eagerto enter.“I considered two or three recipes, but in
the end, I submitted my Tomato Corn Salad,”she writes from Roselle Park, New Jersey. “It’sunique, and I thought readers would enjoy it.”Our contest judges thought so, too, and
awarded Carrie the Grand Prize of $500! Theywere delighted with the salad’s fresh veggieflavor, seasoned with basil and Dijon mustard.
Enjoys Entertaining“I tasted a similar salad, about 8 years ago, at apicnic and altered the recipe to my liking,”Carrie relates. “I often make it for parties orother functions. It’s a great summer potluck
dish, and it’s perfect for picnics.”A newlywed, Carrie loves preparing foods
for husband Joe…and for friends and family.“My parents and extended family live with-
in a 4-mile radius of us, so we get togetherfrequently for dinner,” she says. “I hostmostholidaymeals and always plan a diversifiedmenu so there’s something for everyone.“I’mmore of a cook than a baker, and like
to makemeat dishes, appetizers…and sal-ads!Whenmakingmy Tomato Corn Salad,you can omit any ingredients you don’t like.It’s even good with only the tomatoes, corn,oil and vinegar.”In addition to cooking, Carrie likes to
travel and takes at least two vacations a yearto tropical locales. So her prize money willbe earmarked for another trip.“Joe and I didn’t have an ‘official’ honey-
moon,” Carrie notes, “so we’ll use the $500when we go to Aruba.”
When making corn chowder,I get just the right consisten-cy by using one of thesetricks: If the soup is too thick,I add chicken broth, but if itis too thin, instant mashedpotatoes do the trick!
—Marcia CarrollFlorence, Alabama
Do your cornholders get lost in akitchen drawer? Tokeep them together,try sticking theminto a dry sponge.That way, they areeasy to find and theystay together.
—Doris RussellFallston,Maryland
To give a Southwestern flavorto your corn bread recipe,add some shredded cheese,chopped green chilies or hotsauce to the batter.
—Marina CastleNorthHollywood, California
Because the husks are so hotwhen I grill corn, I use ovenmitts to remove the husksand silk from the cooked ears.
—Sandra CoreyCaldwell, Idaho
Cornmeal crepes can some-times stick together, so I layerthe cooked crepes betweensheets of parchment paper.
—Phyl Broich-WesslingGarner, Iowa
WIN CASH!Turn topage53 to learnhowyoucanenter TasteofHome'snextnational recipe contest…andget your chanceatour $500GrandPrize.
$
C O N T E S T W I N N E R. . . . . . . . . . . . Corn
Kernels
36 TASTE OF HOME \ June & July 2008 tasteofhome.com
good as gold
Grilled
CornDip
= PREP:30
min.|
BAKE:25
min.
...............................
Cathy
Myers
Monroev
ille,Ohio
...............................
Thistastyappetizerisam
ust-haveon
weekendfamilygatheringsatour
cottageonSanduskyBay.It’swell
worth
thetimeittakestogrillthe
cornandcutitfromthecob.
CheesyC
orn
Cho
wder
= PREP:30
min.|
COOK:3
0min.
...............................
LolaCom
erMarysville
,Washington
...............................
I’vehadthischowderrecipefor30
years,andthewhole
familyreallyen-
joysitscheeseandcornflavor.It
makesabig
pot—enoughfor
seconds!
Tomato
CornSalad
= PREP/TOTALTIM
E:30
min.
...............................
CarrieCom
ponile
Roselle
Park,N
ewJersey
...............................
Warmandcolorful,thistantalizing
sidedish
burstswithrefreshing
vegetable
flavor.Fresh
herbsand
Dijon
mustardaddthepizzazz.
Tomato’n’
CornRisotto
= PREP:15
min.|
COOK:35min.
...............................
AngelaLively
Bax
ter,Tennessee
...............................
Thisisoneofmyfavoriterecipesbe-
causeitusesitemsfromthegarden.
MilkandParmesancheese
givethis
sidedish
acreaminesseveryone’s
suretoenjoy.
tasteofhome.com TASTE OF HOME / June & July 2008 37
“CORNIS
KIN
G”CONTE
ST
Grand prize
Second
place
InaDutchove
n,cookbac
onan
donionove
rmed
i-um
hea
tuntilo
nionistender.Addthewater,pota-
toes,carrots
andbouillon;bringto
aboil.R
educe
hea
t;co
veran
dsimmer
for15-20minutesoruntil
potatoes
aretender.
Stirin
corn
andpep
per.Inalargebowl,whisk
flouran
dmilkuntilsmooth;addto
soup.B
ringto
aboil;cookan
dstirfor2minutesoruntilthicke
ned
.Red
uce
hea
t.Addthech
eeses;co
okan
dstiruntil
chee
sesaremelted.Yield:15servings(3-3/4
quarts).
6baco
nstrips,ch
opped
3/4
cupch
opped
swee
tonion
2-1/2
cupswater
2-1/2
cupscu
bed
pee
led
potatoes
2cu
pssliced
freshca
rrots
2teasp
oonsch
icke
nbouillongranules
3ca
ns(11ouncesea
ch)
gold
andwhiteco
rn,
drained
1/2
teasp
oonpep
per
7tablesp
oonsall-purpose
flour
5cu
psmilk
3cu
ps(12ounces)sh
redded
ched
darch
eese
1cu
pcu
bed
process
chee
se(Velve
eta)
CheesyCornCho
wder
.
.
Grillco
rn,cove
red,ove
rmed
ium
hea
tfor10-12min-
utesoruntilten
der,turningoccasionally.
Cutco
rnfrom
cobs.In
alargeskillet,saute
the
onion,jalap
enoan
dgarlicin
butter
for2-3minutes
oruntila
lmost
tender.Addco
rn;sau
te1-2minutes
longer
oruntilveg
etab
lesaretender.R
emove
from
thehea
t.In
alargebowl,co
mbinethemay
onnaise,sour
crea
man
dch
ilip
owder.Stirin
chee
sean
dco
rnmixture.Transfer
toagreased
2-qt.bak
ingdish.
Bak
e,unco
vered,at400°
for25-30minutesorun-
tilb
ubblyan
dgolden
brown.Sprinklewitholive
san
dgreen
onions;servewithch
ips.Yield:5
cups.
6med
ium
ears
swee
tco
rn,
husksremove
d
1largeonion,chopped
1jalapen
opep
per,finely
chopped
2garlicclove
s,minced
2tablesp
oonsbutter
1cu
pmayo
nnaise
1/2
cupso
urcrea
m
1/2
teasp
oonch
ilip
owder
2cu
ps(8ounces)sh
redded
MontereyJack
chee
se
1ca
n(2-1/4
ounces)sliced
ripeolive
s,drained
2tablesp
oonssliced
green
onions
Tortilla
chipsGrilledCornDip
.
.
Inalargesaucepan
,hea
tthewater,m
ilkan
dbroth;
keep
warm.
Inalargeskillet,saute
onionan
dgarlicin
butter
untilten
der.Addrice;cookan
dstirfor2-3minutes.
Stirin
1cu
photwater
mixture.Cookan
dstiruntil
allliquid
isab
sorbed
.Addremainingwater
mixture,1/2
cupat
atime,
stirringco
nstan
tly.Allowtheliquid
toab
sorb
be-
twee
nad
ditions.Cookuntilrisottoiscrea
myan
drice
isalmost
tender.(Cookingtimeisab
out20
minutes.)Stirin
theremainingingredients;h
eat
through.Yield:5
servings.
2-1/2
cupswater
2cu
psmilk
3tablesp
oonsch
icke
nbroth
1largeonion,finely
chopped
1garlicclove
,minced
2tablesp
oonsbutter
3/4
cupunco
oke
darboriorice
1-1/3
cupsfreshco
rn(about5
ears
ofco
rn)
1med
ium
tomato,p
eeled,
seed
edandch
opped
1/2
cupgratedParm
esan
chee
se
1/2
cupfreshbasillea
ves,
thinly
sliced
1/2
teasp
oonsalt
Pep
per
totaste
Tomato’n’C
ornRisotto
.
.
Inalargebowl,co
mbinethefirsteightingredients.
Inalargeskillet,saute
corn
andgarlicin
oiluntil
tender;stirin
mustard.Addto
vegetab
lemixture;
toss
toco
at.Serve
withaslotted
spoon.Yield:7
servings.
NUTR
ITIONFA
CTS:3/4
cupeq
uals140ca
lories,5
gfat(1gsatu-
ratedfat),0
cholesterol,410mgso
dium,23gca
rbohyd
rate,4
gfiber,4
gprotein.D
IABET
ICEX
CHANGES
:1starch
,1ve
getab
le,
1/2fat.
3largetomatoes,chopped
1sm
allredonion,h
alved
andthinly
sliced
1/3
cupch
opped
green
onions
1/4
cupbalsamicvineg
ar
3tablesp
oonsmincedfresh
basil
1tablesp
oonmincedfresh
cilantro
1teasp
oonsalt
1/2
teasp
oonpep
per
4cu
psfreshco
rn(about9
ears
ofco
rn)
3garlicclove
s,pee
ledand
thinly
sliced
2tablesp
oonsolive
oil
1tablesp
oonDijonmustard
TomatoCornSalad
.
.TAST
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38 TASTE OF HOME \ June & July 2008 tasteofhome.com
Crisp
’n’
Tend
erCorn
Waffles
= PREP:15
min.+
standing
COOK:20min.
...............................
MaxineReese
Can
dler,NorthCarolin
a...............................
Ilike
toservethese
crisp,golden
brownw
affleswithhoneyandap-
plesauce.Fora
changeofpace,
servethewafflestoppedw
ithcreamedchicken.It’saperfect
mealforbusydays.
Fresh
CornMedley
= PREP:25
min.|
COOK:20
min.
...............................
SusanPaden
Mex
ico,M
isso
uri
...............................
Yourfamilywillbesweetonthissum-
merysidedish
thatcombinescorn
“off”
thecobwithgreenpepper,ba-
con,cheddarcheese
andhoney.It’s
justasdelightfulwithfrozencorn.
Corn
Fritters
with
Caram
elized
Onion
Jam
= PREP:30
min.|
COOK:15
min.
...............................
Kim
Cup
oAlban
y,Geo
rgia
...............................
Afriend’shusband,who’sachef,
came
upwiththese
fluffyfritters
servedw
ithasweet-tartjam
.I’d
neveraskacheftodivulge
his
secrets,soIcreatedmy
own
version.Iservethem
with
barbecuedchickenorpork.
Dou
ble
Corn
Dressing
= PREP:25
min.|
BAKE:40
min.
...............................
Berliene
Grosh
Lake
land,Florida
...............................
Ihaveservedthisdeliciousdressing,
madewithconvenientdrystuffing
cubes,tofamilyandfriends,andit
alwaysreceivescompliments.It
goesgreatwithporkorpoultry.
tasteofhome.com TASTE OF HOME / June & July 2008 39
“CORNIS
KIN
G”CONTE
ST
Inalargeskillet,saute
green
pep
per
andonionin
butter
untilten
der.Addtheco
rn,w
ater,pim
ientos,
honey,saltan
dpep
per.
Bringto
aboil.R
educe
hea
t;simmer,unco
vered,
for8-10
minutesoruntilcorn
istender.Sprinkle
withch
eese
andbac
on. Yield:5
servings.
1med
ium
green
pep
per,
chopped
1sm
allonion,chopped
3tablesp
oonsbutter
4cu
psfreshco
rn(about
9ea
rsofco
rn)
1/4
cuphotwater
1jar(2ounces)diced
pim
ientos,drained
1tablesp
oonhoney
1teasp
oonsalt
Dash
pep
per
1/2
cupsh
redded
ched
dar
chee
se
4baco
nstrips,co
oke
dand
crumbled
FreshCornMedley
.
.
Place
eggwhites
inasm
allm
ixingbowl;letstan
dat
room
temperature
for30
minutes.
Inalargebowl,co
mbinetheflour,bak
ingpow-
der
andsalt.Combinethemilk,co
rn,eggyo
lksan
doil;stirinto
dry
ingredients
just
untilcombined
.Bea
treserved
eggwhites
untilstiffpea
ksform
;fold
into
batter.Pourbatterby1/4cu
pfulsinto
aprehea
tedwaffleiron;bak
eac
cordingto
man
ufac-
turer’sdirectionsuntilg
olden
brown.Yield:
16waffles.
2eg
gs,separated
2cu
psall-purpose
flour
2-1/2
teasp
oonsbakingpowder
1/2
teasp
oonsalt
1-1/2
cupsmilk
1ca
n(8-1/2
ounces)
crea
m-style
corn
1/2
cupve
getable
oil
Crisp
’n’T
enderCornWaffles
.
.Dou
bleCornDressing
.
.
Inasm
allskillet,sau
teonionin
oiluntilg
olden
brown.Addvineg
ar;cookan
dstirfor2-3minutes.
Setaside.
Inasm
allsau
cepan
,combinethejelly,tomatoes,
tomatopaste,curry,cinnam
on,saltan
dpep
per.
Cookove
rmed
ium
hea
tfor5-7minutesoruntil
hea
tedthrough.Addonionmixture.Cookan
dstir
for3minutes;setasidean
dke
epwarm.
Inasm
allb
owl,co
mbinethebak
ingmix,corn,
eggs,milk,so
urcrea
man
dsaltjust
untilcombined
.In
adee
p-fat
frye
rorelectricskillet,hea
toilto
375°.D
ropbatterbyhea
pingtablesp
oonfulsinto
hotoil;fry
for1-1/2minutesonea
chsideoruntil
golden
brown.D
rain
onpap
ertowels.Se
rvewarm
withjam.Yield:2
dozen(3/4
cupjam).
1largesw
eetonion,h
alved
andthinly
sliced
1tablesp
oonolive
oil
2teasp
oonsbalsamic
vineg
ar
1/3
cupapple
jelly
1/3
cupca
nned
diced
tomatoes
1tablesp
oontomato
paste
1/8
teasp
ooncu
rrypowder
1/8
teasp
oonground
cinnamon
Dash
saltandpep
per
FRITTE
RS:
2cu
psbiscu
it/bakingmix
1ca
n(11ounces)gold
and
whiteco
rn,d
rained
2eg
gs,lightlybea
ten
CornFritterswithCaram
elized
Onion
Jam
1/2
cupmilk
1/2
cupso
urcrea
m
1/2
teasp
oonsalt
Oilfordee
p-fatfrying
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08
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40 TASTE OF HOME \ June & July 2008 tasteofhome.com
Inalargebowl,co
mbinethestuffing,onion,swee
tpep
persan
dseasonings.Addtheeg
gs,co
rnan
dbutter;toss
toco
at.Stirin
enoughbroth
toac
hieve
desired
moistness.
Spooninto
agreased
3-qt.bak
ingdish.Cove
ran
dbak
eat
350°
for25
minutes.Unco
ver;bak
e15-20
minuteslonger
oruntilg
olden
brown.Yield:16
servings.
NUTR
ITIONFA
CTS:3/4
cupeq
uals190ca
lories,8
gfat(4gsatu-
ratedfat),55mgch
olesterol,485mgso
dium,26gca
rbohy-
drate,2
gfiber,5
gprotein.D
IABET
ICEX
CHANGES
:2starch
,1fat.
1package(12ounces)
unseaso
ned
stuffing
cubes
1med
ium
onion,finely
chopped
1/2
each
med
ium
green
,swee
tye
llow
andredpep
per,
chopped
1teasp
oongarlicpowder
1/2
teasp
oonsalt
1/4
teasp
oonpep
per
3eg
gs,lightlybea
ten
1ca
n(15-1/4ounces)whole
kernel
corn,d
rained
1ca
n(14-3/4ounces)
crea
m-style
corn
1/2
cupbutter,m
elted
1/2
to1cu
pch
icke
nbroth
Grilled
CornSalsa
= PREP:30
min.
GRILL:3
0min.+
chilling
...............................
TeriKman
Laporte,Colorado
...............................
Nothingbeatstheflavorofgrilled
vegetables,andthisisasuperwayto
useyourgardenbounty.Igrillthe
veggiesanytimeI’mgrillingsome-
thingelse,thenw
hipupthesalad
andputitinthefridgetomari-
nate.Ittastesevenbetterthe
nextday.
Smoky
Grilled
Corn
= PREP:25
min.|
GRILL:10
min.
...............................
Lind
aLand
ers
Kalispell,Montana
...............................
AfriendandIcookedupthiscornone
eveningwhengettingreadytogrill.
Thebutterycorn,withitssweet-
spicyseasoning,wontophonors
overoursteaks.
Golden
CornQuiche
= PREP:20
min.|
BAKE:3
5min.
...............................
Don
naGon
daNorthCan
ton,O
hio
...............................
Iservecut-upfreshfruitwiththis
comfortingquiche,which
myvege-
tariansonreallyenjoys.Youcould
alsopairitwithasliceortwo
ofham.
Tryitforbrunchordinner.
Mexicorn
Grits
= PREP:20
min.|
BAKE:3
5min.
...............................
Barbara
Moorhead
Gaffney,South
Carolin
a...............................
Igrewupongritsandhavefixed
them
variousways.Idecidedtoputa
newtwistonthem
withthisrecipe,
andm
yhusbandsaysit’sakeeper.
Eventheleftoversaregreat!
tasteofhome.com TASTE OF HOME / June & July 2008 41
“CORNIS
KIN
G”CONTE
ST
Inasm
allsau
cepan
,meltbutter.Stirin
thehoney,
garlic,pep
per
sauce
andseasoningsuntilb
lended
;hea
tthrough.B
rush
ove
rco
rn.
Coat
grillrack
withco
okingsp
raybefore
starting
thegrill.G
rill,cove
red,ove
rmed
ium
hea
tfor10-12
minutesoruntiltheco
rnistender,turningan
dbastingoccasionally.Serve
corn
withan
yremain-
ingbutter
mixture.Yield:6
servings.
NUTR
ITIONFA
CTS:1
earofco
rneq
uals208ca
lories,6
gfat(3g
saturatedfat),13mgch
olesterol,275mgso
dium,41gca
rbohy-
drate,3
gfiber,3
gprotein.
2tablesp
oonsplus
1-1/2teasp
oonsbutter
1/2
cuphoney
2largegarlicclove
s,minced
2tablesp
oonshotpep
per
sauce
1/2
teasp
oonsalt
1/4
teasp
oonpep
per
1/4
teasp
oonpaprika
6med
ium
ears
swee
tco
rn,
husksremove
d
SmokyGrilledCorn
.
.
Fillaso
upke
ttle
two-thirdsfullwithwater;bringto
aboil.Addco
rn.R
educe
hea
t;co
veran
dsimmer
for5
minutesoruntilcrisp
-ten
der.R
emove
corn;cool
slightly.
Spraygrillrack
withco
okingsp
raybefore
starting
thegrill.G
rilltheco
rn,squash,red
pep
per
andonion
ove
rmed
ium
hea
tfor8-10
minutesoruntillightly
browned
,turningoccasionally.
Cutco
rnfrom
cobs;cu
tthesq
uash,red
pep
per
and
onioninto
bite-size
pieces.Tran
sfer
vegetab
lesto
alargebowl.Addtomato.
Inajarwithatight-fittinglid,combinethevinai-
gretteingredients;shak
ewell.Pourove
rco
rnmixture;
toss
gen
tlyto
coat.
Cove
ran
drefrigerateforat
least1houroruntil
chilled.Serve
withaslotted
spoon.Yield:7-1/2
cups.
NUTR
ITIONFA
CTS:1/4
cupeq
uals60
calories,4
gfat(1gsatu-
ratedfat),0
cholesterol,84
mgso
dium,6
gca
rbohyd
rate,1
gfiber,1
gprotein.D
IABET
ICEX
CHANGES
:1/2
starch
,1/2
fat.
8med
ium
ears
swee
tco
rn,
husksremove
d
2sm
allye
llow
summer
squash
,cutinto
1/2-inch
slices
1med
ium
swee
tredpep
per,
cutinto
fourwed
ges
1med
ium
redonion,cut
into
1/2-inch
rings
1med
ium
tomato,see
ded
andch
opped
BASIL
VIN
AIGRETTE:
1/2
cupolive
oil
1/3
cupwhitebalsamicor
cider
vineg
ar
12freshbasillea
ves,
chopped
1teasp
oonsalt
GrilledCornSalsa
1teasp
oongarlicpowder
1teasp
oondried
oregano
.
.
Inalargesaucepan
,bringmilkan
d1/2cu
pbutter
toaboil.Slowlystirin
grits.R
educe
hea
t;co
okan
dstirfor5-7minutes.
Inasm
allb
owl,whisktheeg
gs.Stirasm
all
amountofhotgrits
into
eggs;return
alltothepan
,stirringco
nstan
tly.Meltremainingbutter;stirinto
grits.Addtheco
rn,chilies,ch
eese,saltan
dpep
per.
Tran
sfer
toagreased
2-qt.bak
ingdish.Sprinkle
withParmesan
chee
se.B
ake,unco
vered,at350°
for
35-40minutesoruntila
knifeinserted
nea
rthecen-
terco
mes
outclea
n.Yield:10servings.
4cu
psmilk
1/2
cupplus1/3cu
pbutter,
divided
1cu
pquick-co
okinggrits
2eg
gs
1ca
n(11ounces)Mex
icorn,
drained
1ca
n(4ounces)ch
opped
green
chilies
1cu
p(4ounces)sh
redded
Mex
icanch
eese
blend
1teasp
oonsalt
1/4
teasp
oonwhitepep
per
1cu
psh
redded
Parm
esan
chee
seMexicornGrits
.
.
Lineunpricked
pastrysh
ellw
ithadouble
thick-
nessofhea
vy-duty
foil.B
akeat
375°
for5minutes.
Rem
ove
foil;bak
e5minuteslonger.
Inablender,combinethecrea
m,eggs,butter,
onion,flour,su
gar
andsalt;cove
ran
dprocess
until
blended
.Stirin
corn;pourinto
crust.B
akefor35-40
minutesoruntila
knifeinserted
nea
rthecenter
comes
outclea
n.Let
stan
dfor10
minutesbefore
cutting.Yield:8
servings.
1unbake
dpastry
shell
(9inch
es)
1-1/3
cupshalf-and-halfcrea
m
3eg
gs
3tablesp
oonsbutter,
melted
1/2
smallonion,cutinto
wed
ges
1tablesp
oonall-purpose
flour
1tablesp
oonsu
gar
1teasp
oonsalt
2cu
psfroze
nco
rn,thawed
GoldenCornQuiche
.
.
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08
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08
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08
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42 TASTE OF HOME \ June & July 2008 tasteofhome.com
Grilled
Burgers
= PREP:25
min.|
GRILL:10
min.
...............................
★PeggyGwillim
Strasb
ourg,Saska
tchew
an...............................
Now
aydidI
wanttogiveupjuicy,
delicioushamburgerswhenIlearned
thatIneededtoeatgluten-free.I
madeafewadjustm
entstomy
recipetom
eettherequirements—
andm
yfamilyhasgiventhese
tastyburgerstheirhearty
approval.
Strawb
erry
SpinachSalad
= PREP/TOTALTIM
E:2
0min.
...............................
★PeggyGwillim
Strasb
ourg,Saska
tchew
an...............................
Berriesadda
popofcolortothisfa-
voritesaladthat’spartofmy
gluten-
freem
enu.Mychallengeistokeep
thefamilyfromeatingthesugared
almondsbeforeIaddthem!
Alm
ond
Cho
colate
Cake
= PREP:30
min.+
standing
BAKE:45
min.+
cooling
...............................
★PeggyGwillim
Strasb
ourg,Saska
tchew
an...............................
Thisdeliciouslydecadentdessertcan
beservedaloneortoppedw
ithvanillaicecream.A
littlegoesa
longway—andnooneguesses
thiscakeisgluten-free.
Slow
-Cooked
BeanMedley
= PREP:25
min.|
COOK:5ho
urs
...............................
★PeggyGwillim
Strasb
ourg,Saska
tchew
an...............................
Ioftenchangethevarietyofbeansin
thisclassicrecipe,usingwhateverI
haveonhandtototalfive
15-to
16-ouncecans.Thesaucem
akes
anycombinationdelicious!It’sa
gluten-freesidedish
that’spop-
ularwitheveryone.
tasteofhome.com TASTE OF HOME / June & July 2008 43
FIELD
EDITORFA
VORITES(P.2
4)
Inalargeskillet,co
okan
dstiralmondsan
dsu
gar
ove
rlowhea
tuntilsugar
isdisso
lved
andalmonds
areco
ated
.Spread
onfoilto
cool;break
apart.
Inalargesaladbowl,co
mbinethesp
inac
h,
strawberries
andalmonds.In
ajarwithatight-fit-
tinglid,combinethedressingingredients;shak
ewell.Drizzle
ove
rsalad;toss
gen
tlyto
coat.Serve
immed
iately.Yield:10servings.
EDITOR’SNOTE
:Ingredientform
ulasan
dproductionfacilities
vary
amongbrands.Ifyo
u’reco
ncerned
that
yourbrandmay
contain
gluten,contact
theco
mpan
y.
NUTR
ITIONFA
CTS:3/4
cupeq
uals66
calories,4
gfat(trace
satu-
ratedfat),0
cholesterol,90
mgso
dium,6
gca
rbohyd
rate,1
gfiber,2
gprotein.D
IABET
ICEX
CHANGES
:1ve
getab
le,1
fat.
1/4
cupslivered
alm
onds
2tablesp
oonssu
gar
1package(10ounces)fresh
spinach
,torn
1cu
pfreshstrawberries,
sliced
DRESSIN
G:
2tablesp
oonsca
nola
oil
1tablesp
oonrasp
berry
vineg
arorredwine
vineg
ar
1green
onion,finely
chopped
1-1/2
teasp
oonssu
gar
1-1/2
teasp
oonsgluten-free
Worcestershiresauce
1teasp
oonpoppyseed
s
1/4
teasp
oonsalt
Dash
paprikaStrawberrySp
inachSalad
.
.
Inalargebowl,co
mbinethefirst12
ingredients.
Crumble
bee
fove
rmixture
andmixwell.Sh
ape
into
10patties.
Grill,unco
vered,ove
rmed
ium-hothea
tfor5-6
minutesonea
chsideoruntilm
eatisnolonger
pink.Se
rvewithtomatoes,lettuce
andonionsif
desired
.Yield:10servings.
EDITOR’SNOTE
:Ingredientform
ulasan
dproductionfacilities
vary
amongbrands.Ifyo
u’reco
ncerned
that
yourbrandmay
contain
gluten,contact
theco
mpan
y.
NUTR
ITIONFA
CTS:1
burger
(calcu
latedwithouttomatoes,let-
tuce
andonions)eq
uals224ca
lories,12gfat(5gsaturatedfat),
82mgch
olesterol,493mgso
dium,9
gca
rbohyd
rate,trace
fiber,19gprotein.D
IABET
ICEX
CHANGES
:3lean
mea
t,1/2
starch
,1/2
fat.
1eg
g,b
eaten
1/2
cup4%
cottagech
eese
1cu
pco
oke
dlonggrain
rice
1sm
allonion,finely
chopped
1/2
cupsh
redded
ched
dar
chee
se
2tablesp
oonsplus
1-1/2teasp
oons
gluten-freeonionso
up
mix
2tablesp
oonsgluten-free
all-purpose
bakingflour
2tablesp
oonsgrated
Parm
esanch
eese
1-1/2
teasp
oonsgluten-free
Worcestershiresauce
3garlicclove
s,minced
1/2
teasp
oonsalt
GrilledBurgers 1/
4teasp
oonpep
per
1-1/2
poundsgroundbee
f
Slicedtomatoes,lettuce
leave
sand
sliced
onions,optional
.
.
Ina5-qt.slowco
oke
r,co
mbinethefirst12
ingredi-
ents.Stirin
theremainingingredients.Cove
ran
dco
okonlowfor5-7hours
oruntilo
nionan
dpep
-persaretender.D
isca
rdbay
leav
es.Yield:12
servings.
EDITOR’SNOTE
:Ingredientform
ulasan
dproductionfacilities
vary
amongbrands.Ifyo
u’reco
ncerned
that
yourbrandmay
contain
gluten,contact
theco
mpan
y.
1-1/2
cupske
tchup
2celery
ribs,ch
opped
1med
ium
onion,chopped
1med
ium
green
pep
per,
chopped
1med
ium
swee
tredpep
per,
chopped
1/2
cuppacked
brownsu
gar
1/2
cupwater
1/2
cupItaliansaladdressing
2bayleave
s
1tablesp
ooncider
vineg
ar
1teasp
oongroundmustard
1/8
teasp
oonpep
per
1ca
n(16ounces)kidney
bea
ns,rinsedanddrained
Slow
-CookedBeanMedley
1ca
n(15-1/2ounces)
black-eye
dpea
s,rinsed
anddrained
1ca
n(15-1/2ounces)great
northernbea
ns,rinsedand
drained
1ca
n(15-1/4ounces)whole
kernel
corn,d
rained
1ca
n(15-1/4ounces)limabea
ns,
rinsedanddrained
1ca
n(15ounces)black
bea
ns,
rinsedanddrained
.
.
Place
eggwhites
inasm
allm
ixingbowl;letstan
dat
room
temperature
for30
minutes.Mea
nwhile,in
afoodprocessor,co
mbinealmondsan
d2tablesp
oons
sugar;cove
ran
dprocess
untilg
round.Set
aside.
Inalargemixingbowl,crea
mbutter
andremaining
sugar
untillightan
dfluffy.Addeg
gyo
lks,oneat
atime,bea
tingwella
fter
each
addition.B
eatin
the
choco
late,esp
resso,coco
a,orangejuice,espresso
granules,va
nilla
andreserved
almondmixture.
Bea
treserved
eggwhites
onhighuntilstiffpea
ksform
.Fold
eggwhites
into
thebatter.
Pourinto
agreased
9-in.springform
pan
.Place
pan
onabak
ingsh
eet.Bak
eat
350°
for42-48minutesor
untilcak
esp
ringsbac
kwhen
lightlytouch
ed.Coolo
nawirerack
for10
minutes.
Carefullyrunakn
ifearounded
geofpan
toloosen;
coolcompletely.G
arnishwithco
nfectioners’su
gar,
choco
late
curlsan
dco
ffee
bea
nsifdesired
.Yield:12
servings.
EDITOR’SNOTE
:Ingredientform
ulasan
dproductionfacilities
vary
amongbrands.Ifyo
u’reco
ncerned
that
yourbrandmay
contain
gluten,contact
theco
mpan
y.Th
isrecipedoes
notuse
flour.
6eg
gs,separated
2-1/2
cupsblanch
edalm
onds,
toasted
2tablesp
oonsplus1-1/4
cupssu
gar,divided
1/2
cupbutter,soften
ed
3sq
uares(1ounce
each
)semiswee
tch
oco
late,
grated
1/4
cupco
ldbrewed
espresso
2tablesp
oonsbakingco
coa
2tablesp
oonsorangejuice
1tablesp
ooninstant
espressogranules
1teasp
oonva
nilla
extract
Confectioners’su
gar,ch
oco
late
curlsandco
ffee
bea
ns,optional
Alm
ondCho
colateCake
.
.
TAST
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{
44 TASTE OF HOME \ June & July 2008 tasteofhome.com
Bacon
Quiche
= PREP:15
min.
BAKE:40
min.+
standing
...............................
Colleen
Belbey
Warwick,RhodeIsland
...............................
Lightandfluffy,thisscrumptious
quicheisidealforbreakfastor
brunchbutcanalsobedelightfulat
dinnertim
e.Servewithabunchof
chilledgrapesorotherfreshfruit
ontheside.
Very
Berry-licious
Smoothies
= PREP/TOTALTIM
E:10
min.
...............................
Colleen
Belbey
Warwick,RhodeIsland
...............................
Fourberry
flavorscombinerefresh-
inglyinthiscool,
colorfulbeverage.
It’stheperfectcomplem
enttom
ymom’sbrunchm
enu.Youcanalso
sipitwhileenjoyinga
lazysum-
merafternoononthepatio.
Ambrosia
FruitS
alad
= PREP/TOTALTIM
E:20
min.
...............................
Colleen
Belbey
Warwick,RhodeIsland
...............................
Mym
om’sambrosia
salad,withits
tastycombinationoffreshfruitsand
creamyyogurt,isafamilyfavorite
...anda
greatadditiontoaback-
yardbarbecue.
Nutmeg
Blueberry
Muffins
= PREP:20
min.|
BAKE:25
min.
...............................
Colleen
Belbey
Warwick,RhodeIsland
...............................
These
tender,easy-
to-m
akem
uffins
areloadedw
ithjuicyblueberries,
andthecrunchytoppinghasjust
therighthintofnutmegflavor.
Weenjoythem
warm
with
honeybutter.
tasteofhome.com TASTE OF HOME / June & July 2008 45
MOM’S
BESTMEAL(P.2
8)
Inablender,combinehalfoftheingredients;cove
ran
dprocess
untilb
lended
.Pourinto
chilledglass-
es.R
epea
twithremainingingredients.Serve
im-
med
iately.Yield:6
servings.
NUTR
ITIONFA
CTS:1
cupeq
uals148ca
lories,1
gfat(trace
satu-
ratedfat),3
mgch
olesterol,34
mgso
dium,34gca
rbohyd
rate,
3gfiber,4
gprotein.
2cu
pscranberry
juice
4cu
psfroze
nunsw
eetened
strawberries
2cu
psfroze
nunsw
eetened
rasp
berries
2ca
rtons(6ouncesea
ch)
blackberry
yogurt
Very
Berry-licious
Smoothies
..
Linea9-in.pie
plate
withpastry;trim
andflute
edges.Set
aside.In
asm
allskillet,sau
tegreen
onionsin
butter
untilten
der.
Inalargebowl,whisktheeg
gs,crea
man
djuice.
Stirin
thebac
on,salt,pep
per
andgreen
onions.
Pourinto
pastry;sp
rinklewithch
eese.
Bak
eat
350°
for40-45minutesoruntila
knifein-
serted
nea
rthecenterco
mes
outclea
n.Let
stan
dfor10
minutesbefore
cutting.Yield:6
servings.
1sh
eetrefrigeratedpie
pastry
1/4
cupsliced
green
onions
1tablesp
oonbutter
6eg
gs
1-1/2
cupshea
vywhipping
crea
m
1/4
cupunsw
eetened
apple
juice
1poundsliced
baco
n,
cooke
dandcrumbled
1/8
teasp
oonsalt
1/8
teasp
oonpep
per
2cu
ps(8ounces)sh
redded
Swissch
eese
Bacon
Quiche
.
.
Inalargemixingbowl,crea
mbutter
and1cu
psu
g-
aruntillightan
dfluffy.Addeg
gs,oneat
atime,
bea
tingwella
fter
each
addition.Stirin
milkan
dva
nilla.Combinetheflour,bak
ingpowder
andsalt;
addto
crea
med
mixture
just
untilm
oistened
.Fold
inblueb
erries.
Fillpap
er-lined
muffin
cupsthree-fourthsfull.
Combinenutm
egan
dremainingsu
gar;sprinkle
ove
rthetop.
Bak
eat
375°
for25-30minutesoruntila
tooth-
pickco
mes
outclea
n.Coolfor5minutesbefore
re-
movingfrom
pan
toawirerack.Serve
warm.Yield:
1dozen.
EDITOR’SNOTE
:Ifusingfrozenblueb
erries,donotthaw
before
addingto
batter.
1/2
cupbutter,soften
ed
1cu
pplus1tablesp
oon
sugar,divided
2eg
gs
1/2
cupmilk
1teasp
oonva
nilla
extract
2cu
psall-purpose
flour
2teasp
oonsbakingpowder
1/4
teasp
oonsalt
2cu
psfreshorfroze
nunsw
eetened
blueb
erries
1/4
teasp
oongroundnutm
eg
Nutmeg
Blueberry
Muffins
.
.
Inalargeservingbowl,co
mbinethefirstseve
nin-
gredients;gen
tlyfold
inyo
gurt.Chillu
ntilserving.
Yield:6
servings.
NUTR
ITIONFA
CTS:3/4
cupeq
uals227ca
lories,7
gfat(3gsatu-
ratedfat),3
mgch
olesterol,44
mgso
dium,41gca
rbohyd
rate,
4gfiber,4
gprotein.
2cu
pscu
bed
fresh
pinea
pple
2largenave
loranges,
pee
ledandsectioned
1-1/2
cupsgreen
grapes
1cu
pminiature
marshmallows
1largebanana,sliced
1/2
cupflake
dco
conut
1/4
cupch
opped
alm
onds
1ca
rton(6ounces)va
nilla
yogurtAmbrosiaFruitS
alad
.
.
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46 TASTE OF HOME \ June & July 2008 tasteofhome.com
Veggie
Potato
Salad
= PREP:20
min.
COOK:35
min.+
standing
...............................
JamesKorzeno
wski
Dea
rborn,M
ichigan
...............................
Growingupw
ithahugefamilyof
relatives,Iexperiencedlargegather-
ingsasthenorm.
Mom
always
broughther“famous”potatosal-
ad,andnowI’m
carryingonthe
tradition.Itjustwouldn’tbe
thesamewithoutit.
Cho
colate-
Hazelnu
tBrown
ieBites
= PREP:25
min.
BAKE:20
min.+
cooling
...............................
LauraMajchrzak
HuntVa
lley,Marylan
d...............................
Icreatedthisrecipebecausemy
sis-
ter-in-law
reallyenjoyshazelnuts
andisalwaysaskingm
etobake
withthem.A
plateoftheserich,
chocolatybitesmakesagreat
gift,too.
Stromboli
Sand
wiches
= PREP:30
min.|
BAKE:25
min.
...............................
★Darlis
Wilfer
WestBen
d,W
isco
nsin
...............................
LikesloppyjoeswithItalianseason-
ings,these
heartysandwichslicesfill
thebillatcardparties,potlucks,
reunionsandm
ore.I’vem
ade
them
dozensoftim
esandnever
tireofeatingorservingthem.
Refrigerator
Pickles
= PREP:25
min.+
chilling
...............................
LoyJones
Anniston,Alabam
a...............................
These
picklesaresomeofthebestI
haveevereaten.They’resogoodand
easytomakethatyou’llw
antto
keepthem
onhandallthetime.
Myin-law
ssendoverproduce
justsoI’llmakem
ore!
tasteofhome.com TASTE OF HOME / June & July 2008 47
POTL
UCKPLE
ASERS(P.1
3)
Inasm
allb
owl,co
mbinethegroundhazelnuts,
flour,bak
ingpowder
andsalt.Inalargemi-
crowav
e-safe
bowl,melt1cu
pch
oco
late
chipsan
dbutter;stiruntilsmooth.Stirin
theeg
gs,brown
sugar
andva
nilla.Stirinto
dry
ingredients.Fold
inremainingch
ips.
Fillpap
er-lined
minim
uffin
cupsthree-fourths
full.B
akeat
350°
for20-22minutesoruntila
tooth-
pickco
mes
outclea
n.Coolcompletely.Spread
with
hazelnutsp
read
;topea
chwithahazelnut.Yield:3
dozen.
NUTR
ITIONFA
CTS:1
browniebiteeq
uals134ca
lories,9
gfat
(3gsaturatedfat),18mgch
olesterol,45
mgso
dium,13gca
rbo-
hyd
rate,1
gfiber,2
gprotein.D
IABET
ICEX
CHANGES
:1-1/2
fat,
1starch
.
1-1/4
cupsgroundhaze
lnuts,
toasted
1/2
cupall-purpose
flour
1teasp
oonbakingpowder
1/8
teasp
oonsalt
1package(11-1/2ounces)
milkch
oco
late
chips,
divided
5tablesp
oonsbutter,cubed
2eg
gs,bea
ten
1/3
cuppacked
brownsu
gar
1teasp
oonva
nilla
extract
TOPPIN
G:
3/4
cupch
oco
late
haze
lnut
spread
36whole
blanch
edhaze
lnuts,toasted
Cho
colate-H
azelnu
tBrownieBites
.
.
Place
potatoes
inaDutchove
nan
dco
verwithwa-
ter.Bringto
aboil.R
educe
hea
t.Cove
ran
dco
okfor
30-35minutesoruntilten
der.Coolfor15-20min-
utesoruntile
asyto
han
dle.
Pee
landdicepotatoes
into
alargebowl.Addsal-
addressing;gen
tlytoss
toco
at.Let
stan
dfor30
minutes.Stirin
theeg
gs,green
onions,celery,
green
pep
per,cucu
mber
andpea
s.Combinethere-
mainingingredients.Addto
potato
mixture;gen
tly
toss
toco
at.Yield:14servings.
6largepotatoes
(about3
pounds)
1cu
pItaliansaladdressing
8hard-cooke
deg
gs,sliced
1bunch
green
onions,
thinly
sliced
3celery
ribs,ch
opped
1med
ium
green
pep
per,
chopped
2/3
cupch
opped
seed
edpee
ledcu
cumber
1cu
pfroze
npea
s,thawed
1cu
pmayo
nnaise
2/3
cupso
urcrea
m
2teasp
oonsprepared
mustard
1teasp
oonsalt
1/8
to1/4teasp
oonpep
per
VeggiePo
tato
Salad
.
.
Place
thecu
cumbers,sq
uashan
donionsin
alarge
bowl;setaside.In
asm
allsau
cepan
,combinethe
remainingingredients;bringto
aboil.Cookan
dstirjust
untilthesu
gar
isdisso
lved
.Pourove
rcu
-cu
mber
mixture;cool.
Cove
rtightlyan
drefrigeratefor24-48hours.
Servewithaslotted
spoon.Yield:6
cups.
NUTR
ITIONFA
CTS:1/4
cupeq
uals43
calories,trace
fat(trace
saturatedfat),0
cholesterol,50
mgso
dium,11gca
rbohyd
rate,
1gfiber,trace
protein.D
IABET
ICEX
CHANGE:1/2starch
.
3cu
pssliced
pee
led
cucu
mbers
3cu
pssliced
pee
ledye
llow
summer
squash
2cu
psch
opped
swee
tonions
1-1/2
cupswhitevineg
ar
1cu
psu
gar
1/2
teasp
oonsalt
1/2
teasp
ooncelery
seed
1/2
teasp
oonmustard
seed
RefrigeratorPickles
.
.
InaDutchove
n,cookbee
fan
donionove
rmed
ium
hea
tuntilm
eatisnolonger
pink;drain.Stirin
the
ketchup,tomatosauce,Parmesan
chee
se,1/2
tea-
spoongarlicpowder,oregan
o,fen
nel
seed
andItal-
ianseasoning.B
ringto
aboil.R
educe
hea
t;simmer,
unco
vered,for15
minutesoruntilthicke
ned
,stir-
ringoccasionally.
Mea
nwhile,in
asm
allb
owl,co
mbinebutter
and
remaininggarlicpowder;spread
ove
rtophalve
sof
bread
.Sprinkle1/2cu
pmozzarella
chee
seove
rea
chbottom
bread
half.Sp
oonmea
tmixture
ove
rtop;sprinklewithremainingmozzarella
chee
se.
Rep
lace
bread
tops;wrapea
chsandwichloaf
infoil.B
akeat
350°
for25-30minutesoruntilchee
seismelted.Yield:2
sandwichloav
es(8servings
each
).
2poundsgroundbee
f
1/4
cupfinelych
opped
onion
1cu
pke
tchup
1cu
ptomato
sauce
1/4
cupgratedParm
esan
chee
se
2teasp
oonsgarlicpowder,
divided
1teasp
oondried
oregano
1/2
teasp
oonfennel
seed
1/2
teasp
oonItalian
seaso
ning
1/2
cupbutter,soften
ed
2loave
s(1poundea
ch)
Italianbread,h
alved
lengthwise
2cu
ps(8ounces)sh
redded
part-skim
mozzarella
chee
seStromboliSand
wiches
.
.
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48 TASTE OF HOME \ June & July 2008 tasteofhome.com
Hearty
Spaghetti
Sauce
= PREP:40
min.
COOK:2-1/2ho
urs
...............................
MargaretM
alinow
ski
Quee
nCreek
,Arizo
na
...............................
Thishearty,old-fashionedspaghetti
saucewillsatisfyeventhelargest
appetite.Itmaylooklike
alotof
work,butitgoestogetherfast
andsmellssogoodasit
cooks.
Sun-Dried
Tomato
Spread
= PREP:15
min.|
BAKE:20
min.
...............................
ValerieElkinton
Gardner,K
ansas
...............................
Idevelopedthiscreamy,bubbly
spreadfora
contestatwork.Cream
cheeseandm
ayonnaisegivethis
appetizer,bakedtoa
golden
brown,am
ildflavor.
Balsamic
Vinegar
Dressing
= PREP/TOTALTIM
E:2
5min.
...............................
EdgarWright
Silver
Spring,Marylan
d...............................
Avarietyofsavoryseasoningsgives
thisdressinga
tangykick.It’sthe
perfectcomplem
enttoa
bedof
freshgreens.
PeanutButter
Cookies
= PREP:30
min.
BAKE:10min./batch
...............................
JackieHolland
Gillette,W
yoming
...............................
Adashofgingerandcinnamoncre-
atesafuntwistonaclassicfavorite.
Therecipe,which
makesahuge
batch
ofsoft,moistcookies,can
behalvedtofitinam
ixingbowl.
tasteofhome.com TASTE OF HOME / June & July 2008 49
COOKIN
GFORACROWD
Inalargemixingbowl,co
mbinethecrea
mch
eese,
may
onnaise,onionan
dgarlicuntilb
lended
.Stirin
tomatoes
andredpep
pers.Stirin
mozzarella,Ital-
ianch
eese
blendan
d3/4cu
pParmesan
chee
se.
Tran
sfer
toagreased
13-in
.x9-in.x
2-in.bak
ing
dish.SprinklewiththeremainingParmesan
chee
se.B
ake,unco
vered,at350°
for18-22minutes
oruntile
dges
arebubblyan
dlightlybrowned
.Se
rvewithcrac
kers.Yield:28servings(1/4
cup
each
).
2packages
(8ouncesea
ch)
crea
mch
eese,soften
ed
2cu
psmayo
nnaise
1/4
cupfinelych
opped
onion
4garlicclove
s,minced
1jar(7ounces)oil-packed
sun-dried
tomatoes,
drained
andch
opped
2/3
cupch
opped
roasted
swee
tredpep
pers
2cu
ps(8ounces)sh
redded
part-skim
mozzarella
chee
se
2cu
ps(8ounces)sh
redded
Italianch
eese
blend
1cu
psh
redded
Parm
esan
chee
se,d
ivided
Assorted
crackers
Sun-Dried
TomatoSp
read
..
Inalargeso
upke
ttle,cookbac
onove
rmed
ium
hea
tuntilcrisp
.Rem
ove
topap
ertowelsto
drain.Cook
bee
fove
rmed
ium
hea
tin
drippingsuntilm
eatisno
longer
pink;drain.R
emove
bee
fan
dke
epwarm.
Inthesameke
ttle,sau
tetheonions,pep
pers,mush
-roomsan
dgarlicin
oilfor5minutesoruntilo
nions
aretender.Stirin
flouruntilb
lended
.Stirin
thetoma-
toes,tomatopaste,w
ater,vineg
ar,sugar,W
orcester-
shiresauce
andseasonings.Crumble
bac
on;return
bac
onan
dbee
fto
pan
.Bringto
aboil.R
educe
hea
t;simmer,unco
vered,for2hours,stirringoccasionally.
Servewithsp
aghetti.Yield:38servings(1cu
pea
ch).
8baco
nstrips
8poundsgroundbee
f
4largeonions,ch
opped
2largegreen
pep
pers,diced
1poundsliced
fresh
mush
rooms
16garlicclove
s,minced
1/2
cupolive
oil
1/2
cupall-purpose
flour
6ca
ns(28ouncesea
ch)
diced
tomatoes
2ca
ns(12ouncesea
ch)
tomato
paste
2cu
pswater
1cu
pwhitewinevineg
ar
6tablesp
oonssu
gar
3tablesp
oons
Worcestershiresauce
HeartySp
aghettiS
auce
2tablesp
oonsdried
celery
flake
s
2tablesp
oonsdried
oregano
2tablesp
oonsdried
basil
4teasp
oonssalt
2teasp
oonscelery
salt
2teasp
oonsca
yennepep
per
Hotco
oke
dsp
aghetti
.
.
Inalargemixingbowl,crea
mthepea
nutbutter,
shorten
ingan
dbrownsu
gar
untillightan
dfluffy.
Bea
tin
theeg
gs,milkan
dva
nilla.Inalargebowl,
combinetheremainingingredients;graduallyad
dto
crea
med
mixture
andmixwell.
Rollinto
1-1/2-in.balls.Place
3in.apartonun-
greased
bak
ingsh
eets.Flatten
withafork,form
ing
acrisscross
pattern.B
akeat
350°
for10-15minutes
oruntillightlybrowned
.Rem
ove
towireracksto
cool.Yield:a
bout10
dozen.
EDITOR’SNOTE
:Thisrecipeca
nbehalve
dto
fitinto
amixing
bowl.
NUTR
ITIONFA
CTS:1
cookieeq
uals119ca
lories,8
gfat(2gsatu-
ratedfat),11mgch
olesterol,83
mgso
dium,8
gca
rbohyd
rate,
1gfiber,4
gprotein.D
IABET
ICEX
CHANGES
:1-1/2
fat,1/2starch
.
6cu
pscrea
mypea
nut
butter
1cu
psh
orten
ing
2cu
psplus2tablesp
oons
packed
brownsu
gar
6eg
gs
1/2
cupmilk
4teasp
oonsva
nilla
extract
2-1/4
cupsplus1-1/2teasp
oons
all-purpose
flour
1teasp
oonground
cinnamon
1teasp
oongroundginger
3/4
teasp
oonbakingso
da
1/2
teasp
oonsalt
1/2
teasp
oongroundclove
s
Peanut
ButterCookies
.
.
Inablender,combinehalfofthefirst10
ingredi-
ents;cove
ran
dprocess
untilb
lended
.Whilepro-
cessing,graduallyad
dhalfoftheoilin
astea
dy
stream
.Transfer
toa1-1/2-qt.co
ntainer.
Rep
eatwithremainingingredients.Cove
ran
dre-
frigerateuntilserving.Yield:36servings(2table-
spoonsea
ch).
1cu
pbalsamicvineg
ar
1cu
phoney
2tablesp
oonsmincedfresh
basil
3teasp
oonsonionpowder
2garlicclove
s,pee
led
1teasp
oonwhitepep
per
1teasp
oondried
oregano
1teasp
oondried
thym
e
1teasp
oondillw
eed
1teasp
oonprepared
mustard
3cu
psve
getable
oil
BalsamicVinegar
Dressing
.
.
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50 TASTE OF HOME \ June & July 2008 tasteofhome.com
Star-
Span
gled
FruitT
art
= PREP:25
min.
BAKE:10min.+
cooling
...............................
★Renae
Mon
cur
Burley,Idah
o...............................
Thiscrispy,creamydessertisperfect
fora
FourthofJulycelebration!
Withpatrioticcolorsandalight,
fluffyfilling,thissumm
eryde-
lightwillbethetalkofyour
holidayget-together.
Cream
yVegetable
Bow
TieTo
ss= PREP/
TOTALTIM
E:30min.
...............................
Lorraine
Caland
Thunder
Bay,O
ntario
...............................
Youcanuseanykindofpastaforthis
creamytossthatburstswithcolorful
veggies.It’sbeenam
ainstayfor
about10yearsnow
andisperfect
forpotlucks.
Barbecued
BeefS
hort
Ribs
= PREP:25
min.|
COOK:5
hours
...............................
Erin
Glass
WhiteHall,Marylan
d...............................
These
tender,slow-cookedribswith
atangysauceareacinchtomake.
They’regreatforpicnicsandpar-
ties. Mom
’sStrawb
erry
Shortcake
= PREP:30
min.
BAKE:20
min.+
cooling
...............................
BarbMoh
rGreen
Bay,W
isco
nsin
...............................
Icombinedmy
mother’sandmoth-
er-in-law
’srecipestocome
upwiththeultimatesumm
ertreat.
tasteofhome.com TASTE OF HOME / June & July 2008 51
BONUSCARDS
Cookpasta
acco
rdingto
pac
kagedirections.Mea
n-
while,in
alargeskillet,saute
vegetab
lesin
butter
for5minutes.Stirin
broth;cookfor3minutesor
untilveg
etab
lesarecrisp-ten
der.
Inasm
allb
owl,co
mbinetheso
urcrea
m,dip,
Parmesan
chee
se,parsley,basilan
dsalt;stirinto
skilletan
dhea
tthrough.D
rain
pasta;addto
the
skilletan
dtoss
toco
at.Yield:12servings.
12ouncesunco
oke
dbow
tie
pasta
2cu
pssliced
fresh
mush
rooms
2cu
pscu
tfreshasp
aragus
(about1/2pound)
2med
ium
swee
tonions,
finelych
opped
2med
ium
carrots,sliced
2med
ium
zucchini,halved
andsliced
1med
ium
swee
tye
llow
pep
per,julien
ned
1/3
cupbutter,cubed
2/3
cupch
icke
nbroth
1cu
p(8ounces)so
urcrea
m
1/2
cuppreparedranch
dip
1/2
cupgratedParm
esan
chee
seCream
yVegetableBow
TieTo
ss1/4
cupmincedfreshparsley
2tablesp
oonsmincedfreshbasil
1/2
teasp
oonsalt
..
Press
cookiedoughonto
anungreased
12-in
.pizza
pan
.Bak
eat
350°
for10-15minutesoruntilg
olden
brown.Coolo
nawirerack.
Inasm
allm
ixingbowl,bea
tthecrea
mch
eese,
sugar
andex
trac
tuntilsmooth.Spread
ove
rcrust.
Incenteroftart,arran
geberries
inthesh
apeofa
star;addaberry
border.R
efrigerateuntilserving.
Yield:16servings.
1tube(18ounces)
refrigeratedsu
garco
okie
dough,soften
ed
1package(8ounces)crea
mch
eese,soften
ed
1/4
cupsu
gar
1/2
teasp
oonalm
ondex
tract
1cu
pfreshblueb
erries
1cu
pfreshrasp
berries
1cu
phalved
fresh
strawberries
Star-SpangledFruitT
art
.
.In
asm
allb
owl,co
mbinethestrawberries,blueb
er-
ries
and2tablesp
oonssu
gar;set
aside.
Inalargebowl,co
mbinetheflour,1/4cu
psu
gar,
bak
ingso
daan
dsalt.Cutin
butter
untilm
ixture
resemblesco
arse
crumbs.Combinethemilkan
dso
urcrea
m;stirinto
thecrumbmixture
just
until
moistened
.Sp
read
batterinto
agreased
9-in.pie
plate
(bat-
terwillb
ethick).Sprinklewithremainingsu
gar.
Bak
eat
350°
for16-20minutesoruntila
toothpick
comes
outclea
n.Coolo
nawirerack
for10
min-
utes;cu
tinto
sixwed
ges.
Splitea
chwed
gein
halfhorizo
ntally.Se
rve
warm
withberry
mixture;garnishwithwhipped
crea
mifdesired
.Yield:6
servings.
2cu
pssliced
fresh
strawberries
1cu
pfreshblueb
erries
2tablesp
oonssu
gar
SHORTC
AKE:
1cu
pall-purpose
flour
1/4
cupplus1tablesp
oon
sugar,divided
1/2
teasp
oonbakingso
da
Dash
salt
1/4
cupco
ldbutter
1/3
cupmilk
1/4
cupso
urcrea
m
Whipped
crea
m,o
ptional
Mom
’sStrawberrySh
ortcake
.
.
Inalargeskillet,brownribsin
oilin
batch
es.Place
onionin
a5-qt.slowco
oke
r;ad
dribs.Cove
ran
dco
okonlowfor4-1/2to
5hours
oruntilthemea
tis
tender.
Inasm
allsau
cepan
,combinetheremainingin-
gredients.Cookan
dstirove
rmed
ium
hea
tfor4-6
minutesoruntilh
eatedthrough.R
emove
ribsfrom
slowco
oke
r.Sk
imfatfrom
cookingjuices.R
eturn
ribsto
slowco
oke
r;poursauce
ove
rribs.Cove
ran
dco
okonhighfor25-30minutesoruntilsau
ceis
thicke
ned
.Yield:8
servings.
4poundsbone-in
bee
fsh
ort
ribs,trim
med
2tablesp
oonsve
getable
oil
1largesw
eetonion,h
alved
andsliced
1bottle
(12ounces)ch
ili
sauce
3/4
cupplum
preserves
or
preserves
ofyo
urch
oice
2tablesp
oonsbrownsu
gar
2tablesp
oonsredwine
vineg
ar
2tablesp
oons
Worcestershiresauce
2tablesp
oonsDijon
mustard
1/4
teasp
oongroundclove
s
Barbecued
BeefSh
ortR
ibs
.
.
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52 TASTE OF HOME \ June & July 2008 tasteofhome.com
tasteofhome.com TASTE OF HOME / June & July 2008 53
CONTEST RULESBe sure to include the con-
test topic and your name,
address and phone number
on each recipe you submit.
It’s easy to enter at taste
ofhome.com. Click on “Sub-
mit a Recipe” to find a handy
formwith space for the con-
test title (“Breakfast and
Brunch”), ingredients, direc-
tions and comments. Be spe-
cificwithmeasurements and
sizes of cans, packages and
pans. Please include a few
words about the recipe and
yourself.
Or, type or print each
recipe on one side of an
8-1/2- x 11-inch sheet of pa-
per. Send entries to “Break-
fast and Brunch,” Diane
Werner, FoodDirector, 5400
S. 60th St., GreendaleWI
53129. Remember to include
your name, address and
phone number on each entry.
Entries become the prop-
erty of Reiman Publications.
Recipes that are not among
the winners may be pub-
lished in a future issue of
TOH, in a cookbook or on
ourWeb site (tasteof
home.com).
• Breakfastmeats, fruit salads, beverages andother brunch side dishes are welcome, too.
Don’t delay!The “Breakfast andBrunch” con-testwill close onAugust 15, 2008.Winnerswillbe featured in the April/May ’09 issue.
Last Chance for Quick BreadsDon’t miss an opportunity to win a greatprize in our “StandoutQuick Breads” con-
test. But you will have to hurry—itcloses June 15, 2008.
Send us your well-receivedrecipes for sweet loaves flavoredwith chocolate or cinnamon,heartywith oats, pepperedwithpoppy seeds or studded withnuts or fruit.Garden-fresh herb, rhubarb,
squash or banana breads also will beconsidered, along with savory quick
breads featuring cheese, sausage, onions andsuch. Nomuffins this time, please.Enter on our Web site or E-mail entries to
[email protected]. Pleasewrite “Stand-out Quick Breads” on the subject line and in-clude your name and street address.Or send to “Standout Quick Breads,” Diane
Werner, Food Director, 5400 S. 60th St.,Greendale WI 53129. See the contest rules atright for a general guide.
You could wina fabulous prize!The Grand Prize winner of each issue’s contest will receive $500 incash. And the second-place finisher will win dinner for four at therestaurant of thewinner’s choice (a $150 value). Ten runners-upwilleach receivea freecopyofourContestWinningAnnualRecipes2008cookbook. So enter today!
Goodmorning!Theemphasis ison good—mmmm good!—for our new national“Breakfast andBrunch” recipe contest.
Please enter your eye-opening favorites for achance to win one of our big prizes and haveyour recipe published inTaste of Home, theNo.1 cooking magazine in the world!We’re looking for delicious recipes you and
your family enjoy on busy school or workmornings, as well as those you serveguests for weekend entertaining.Wake up our judges’ taste buds
with…• Comforting classics, like
French toast served with aspecial syrup or sauce, gold-en pancakes and waffles,omelets, hearty skillets, home-made cereals and granolas
• Overnight delights, such as strata,egg and sausage casseroles, enchilada bakesand refreshing slushes
• On-the-go choices, like breakfast sandwich-es, muffinwiches, hearty granola bars andsatisfying smoothies
• Time- and money-saving mixes for cocoa,muffins, breads and pancakes
• Baked treats, including your best coffeecakes, muffins, doughnuts, biscuits, sweetrolls and pastries
Your breakfastor brunch recipe
could win$500!
353BlueRibbon
RECIPES
rise ’n’ shine
REC I P E C O N T E S T.. . . . . . . . . . .
four years ago, my husband, Mike,and I decided to move back to thefarm where he grew up. Having
raised two daughters in a two-storyhouse, we were excited about the oppor-tunity to build a home that was “retire-ment-ready.”We were only in our mid-40s at the
time, but we planned to be in this house
for many years to come. So we incorpo-rated things, such as a laundry on themain floor, to make it just as livable inour later years as it is now.I’m a Taste of Home field editor and,
for many years, I had been saving pic-tures of kitchens that have been featuredin the magazine. So I had definite ideasfor my new kitchen.
signs ofthe timesHer quaint kitchen may have an antique look,but it’s full of modern conveniences.
54 TASTE OF HOME \ June & July 2008 tasteofhome.com
By Debbie JohnsonCen t e r t own , Mi s s ou r i
★
★
★
★
★
★
★
★
★
★
★
★
★
TOUR MY K I TCH EN. . . . . . . . . . . .
tasteofhome.com TASTE OF HOME / June & July 2008 55
My plan was to create an up-to-datekitchen that looked like an old generalstore, incorporatingmy collection of an-tique advertising tins and signs. I’veworked for theMissouri Farm Bureau formore than 20 years, and I’m proud of myFarm Bureau collectibles. I’m also veryfond of an old Central Dairy sign that gotmy collection started. Our cheery diningarea is home to an old wood cookstovewe bought years ago and an icebox thatMike painstakingly refinished for me.
Red,White and BlueSince my favorite color is red, and givenmy pride in our country, it seemed natu-ral to add some Americana to the mix.So vintage tins and old glass milk bottlesshare space with a hand-carved UncleSam and red, white and blue kitchen-ware. My countertop appliances—all in
red—were gifts frommy family.A local cabinetmaker who shares my
love of oak helped me turn my folder ofpictures and ideas into reality. There’s alarge pantry, and two pull-out trash binsare neatly hidden behind a cabinet door.I always get comments on the V-shapedcorner drawers that make good use ofotherwise wasted space. They can ac-commodate even the biggest rolls of alu-minum foil and plastic wrap. The one byour built-in double ovens holds potholders and oven mitts.There’s little bending with the wall
ovens or when getting food out of ourside-by-side refrigerator/freezer. I alsowanted the dishwasher to be raised upoff the floor for easier loading and un-loading. I came up with the idea of hav-ing a drawer underneath the applianceto hold towels and aprons.
On a RollThe island is just the right size for mealswhen it’s onlyMike andme. Plus, it’s theperfect place to knead dough for the hun-dreds of rolls I make each year. I’mknown for my oatmeal rolls andmakethem for fund-raisers and other func-tions. I found unfinished chairs for the is-land on sale and spray-painted them red.The wheat-colored walls serve as a
backdrop for my colorful signs and tins.I chose a blue laminate countertop withflecks of red. Because of the raised dish-washer, the countertops are differentheights, which adds interest to theroom. Our contractor was skeptical atfirst, but now plans to recommend thedesign to others.We even have a handy desk area, com-
plete with mail slots, file drawers andoverhead cabinets for my cookbooksand Taste of Homemagazines.My new kitchen may be complete, but
I still enjoy searching for new col-lectibles. Cooking, though, is one of mygreatest pleasures and something I cando for my family and friends to let themknow howmuch they mean to me. Andcooking in this kitchen is a real treat!
Debbie Johnson (above) prefers an eat-inkitchen to a dining room. “We’re not din-ing room people,” she says. An old cook-stove displays collectibles (left).
AMERICANA KITCHEN. Visittasteofhome.com/plus to viewadditional photos and the floorplan of Debbie’s kitchen.
PHOTO
SBYSY
DNEYBRINK
★ ★ ★ ★ ★ ★ ★ ★ ★
★ ★ ★ ★ ★ ★ ★ ★ ★FoodforThought:Themostvaluableoftalentsisthatofneverusingtwo
wordswhenonew
illdo.—
ThomasJefferson
Sweet ’n’ Salty PopcornPREP: 10min. | BAKE: 25min. + cooling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hilary KerrHawks, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“This popcorn recipe is a family favorite onweekend movie nights, thanks to the classicsalty-sweet flavor!”
10 cups air-popped popcorn
1 tablespoon butter
5 tablespoons instant vanillapuddingmix
1/3 cup light corn syrup
1 teaspoon vanilla extract
Dash salt
Place popcorn in a large bowl. In a smallmicrowave-safe bowl, melt butter; whiskin the puddingmix, corn syrup, vanillaand salt until smooth. Microwave, uncov-ered, for 45 seconds or until bubbly. Pourover popcorn; toss to coat. Spread in agreased 15-in. x 10-in. x 1-in. baking pan.Bake at 250° for 25-30 minutes or until
crisp, stirring once. Remove popcorn frompan to waxed paper to cool. Break intoclusters. Store in airtight containers.Yield: 12 cups.
EDITOR’SNOTE: This recipe was tested in a 1,100-watt microwave.
NUTRITION FACTS: 1 cup equals 76 calories, 1 g fat(1 g saturated fat), 3 mg cholesterol, 70 mg sodium,16 g carbohydrate, 1 g fiber, 1 g protein. DIABETICEXCHANGE: 1 starch.
56 TASTE OF HOME \ June & July 2008 tasteofhome.com
Reuben BraidsPREP: 15 min. | BAKE: 25min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kellie MulleavyLambertville, Michigan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I came up with this recipe as a way to make asandwich feed a large group. The braid designalways impresses the guests at our parties.”
6 ounces cooked corned beef brisket,chopped (about 1 cup)
1-1/2 cups (6 ounces) shredded Swisscheese
3/4 cup sauerkraut, rinsed andwelldrained
1 small onion, chopped
3 tablespoons Thousand Islandsalad dressing
1 tablespoon Dijonmustard
1/2 teaspoon dill weed
2 packages (8 ounces each)refrigerated crescent rolls
1 egg white, beaten
1 tablespoon sesame seeds
In a large bowl, combine the first seveningredients. Unroll one tube of crescentdough onto an ungreased baking sheet;seal seams and perforations.Spread half of corned beef filling down
center of rectangle. On each long side, cut1-in.-wide strips to within 1 in. of filling.Starting at one end, fold alternatingstrips at an angle across filling; seal ends.Repeat with remaining crescent doughand filling. Brush beaten egg white overbraids; sprinkle with sesame seeds.Bake at 375° for 25-30minutes or until
crunch&munch
APPET I Z E R S & S NACK S. . . . . . . . . . . .
Whether you snack a lot or nibble a little,this fun assortment is sure to please!
Reuben Braids
Sweet ’n’ Salty Popcorn
tasteofhome.com TASTE OF HOME / June & July 2008 57
golden brown. Cool onwire racks for 5min-utes before cutting into slices. Refrigerateleftovers. Yield: 2 loaves (8 servings each).
Spicy SausageWonton StarsPREP: 35min. | BAKE: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mary Anne FieldsGreeneville, Tennessee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“This recipe appeals to a variety of tastes.The stars can be served hot or at room tem-perature. They even make a fun main coursewith rice and a vegetable on the side.”
1 pound bulk spicy pork sausage
2 medium carrots, finely shredded
1 medium onion, finely chopped
1/2 cup finely chopped sweet redpepper
1/2 cup finely chopped green pepper
1 cup (4 ounces) finely shreddedpepper Jack cheese
1 cup (4 ounces) finely shreddedcheddar cheese
1/2 cup sour cream
2 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
36 wontonwrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
Sliced cherry tomatoes, optional
In a large skillet, cook the sausage overmedium heat until no longer pink; drain.In a large bowl, combine the sausage, car-rots, onion, peppers, cheeses, sour cream,
garlic and lemon-pepper.Press wontonwrappers intominiature
muffin cups coated with cooking spray. Ina small bowl, combine butter and garlicpowder; brush over edges. Bake at 350°for 8-9 minutes or until lightly browned.Spoon sausagemixture into cups. Bake
5-7 minutes longer or until heatedthrough. Garnish with tomatoes if de-sired. Yield: 3 dozen.
NUTRITIONFACTS: 1 appetizer (calculated withoutgarnish) equals 86 calories, 5 g fat (3 g saturatedfat), 15 mg cholesterol, 154 mg sodium, 6 g carbohy-drate, trace fiber, 3 g protein. DIABETIC EXCHANGES:1 fat, 1/2 starch.
Stuffed PortobelloMushroomsPREP/TOTAL TIME: 25min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mike BassAlvin, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
These hearty mushrooms create a perfectmarriage with creamy goat cheese. For asavory variation, substitute feta cheese orherbed cream cheese for the goat cheese.
6 medium portobello mushrooms
2 ounces goat cheese
6 tablespoons roasted sweet redpepper strips
Pepper to taste
1 tablespoon olive oil
Remove stems frommushrooms (discardor save for another use). Place mushroomcaps on a rack in a shallow roasting pan;fill each with a rounded teaspoonful of
goat cheese. Top each with 1 tablespoonred pepper strips. Sprinkle with pepper;drizzle with oil.Bake at 350° for 15-20 minutes or until
mushrooms are tender and cheese ismelted. Yield: 6 servings.
NUTRITIONFACTS: 1 stuffedmushroom equals 86calories, 5 g fat (2 g saturated fat), 7 mg cholesterol,110 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g pro-tein.DIABETIC EXCHANGES: 1 vegetable, 1 fat.
Curry Cheese SpreadPREP/TOTAL TIME: 20min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Paula EnglertLouisville, Kentucky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I made this creamy spread with my students,and it was a big success. It’s easy to prepare,and the flavor contrasts make it interesting.Toasty bread slices are the perfect complement.”
2 packages (8 ounces each) creamcheese, softened
1-1/2 teaspoons curry powder
1 jar (8 ounces) chutney
1 cup chopped pecans
1/2 cup crumbled cooked bacon
Toasted bread or assorted crackers
In a small mixing bowl, beat cream cheeseand curry until smooth. Spread in an un-greased 9-in. pie plate. Topwith chutney;sprinkle with pecans and bacon. Servewith bread or crackers. Yield: 2-3/4 cups.
{ }Snacks to Share? Submit your bestsnack recipes to us at [email protected], or see p. 64 for guidelines.
Stuffed PortobelloMushrooms
Curry Cheese SpreadSpicy SausageWonton Stars
58 TASTE OF HOME \ June & July 2008 tasteofhome.com
Turkey ’n’ SquashLasagnaPREP: 1 hour | BAKE: 50min. + standing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nancy BeallColorado Springs, Colorado. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“I came up with this recipe when spaghettisquash was on sale, and it was a hit with allmy friends. I used ground turkey because I'mtrying to cook healthier.”
1 medium spaghetti squash (2 to2-1/2 pounds)
1 pound lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil, divided
2 cans (28 ounces each) crushedtomatoes
1 can (6 ounces) tomato paste
1/3 cupminced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) reduced-fatricotta cheese
3/4 cup plus 2 tablespoons gratedParmesan cheese, divided
2 medium zucchini, sliced
6 lasagna noodles, cooked anddrained
2 cups (8 ounces) shredded part-skimmozzarella cheese, divided
With a sharp knife, pierce spaghettisquash 10 times. Place on amicrowave-safe plate; microwave on high for 5-6 min-utes. Turn; cook 4-5 minutes longer or un-til fork-tender. Cover and let stand for 15minutes. Cut squash in half lengthwise;discard seeds. Scoop out squash, separat-ing strands with a fork; set aside.In a large saucepan, cook turkey, onion
and garlic in 1-1/2 teaspoons oil overmedium heat until meat is no longer pink;drain. Stir in tomatoes, tomato paste,parsley, sugar and seasonings. Bring to aboil. Reduce heat; cover and simmer for30 minutes.In a bowl, combine egg, ricotta and 3/4
cup Parmesan until blended. In a smallskillet, saute zucchini in remaining oil un-til crisp-tender.Spread 1-1/2 cups meat sauce into a 13-
in. x 9-in. x 2-in. baking dish coated withcooking spray. Top with three noodlesand half of the zucchini, spaghetti squashand ricotta mixture. Sprinkle with 1-1/2cups mozzarella and half of the remain-ing sauce. Top with remaining noodles,zucchini, spaghetti squash, ricotta mix-ture and sauce (dish will be full).Place dish on a baking sheet. Bake, un-
covered, at 350° for 45-55 minutes or untiledges are bubbly. Top with remainingmozzarella and Parmesan. Bake 5min-utes longer or until cheese is melted. Letstand for 10 minutes before cutting. Yield:12 servings.
EDITOR’SNOTE: This recipe was tested in a 1,100-watt microwave.
NUTRITION FACTS: 1 serving equals 311 calories, 12 gfat (5 g saturated fat), 72mg cholesterol, 548mgsodium, 31 g carbohydrate, 5 g fiber, 22 g protein.DIABETIC EXCHANGES: 2 starch, 2 leanmeat, 1 fat.
SummerVegetable SaladPREP: 15 min. + chilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mari RoseberryDunning, Nebraska. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“We’re always looking for ways to use ourgarden produce in the summer, and thissalad is great because you can use whatevervegetables you have on hand. You’ll love thedill dressing.”
1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
freshflavorsYou can’t beat thetaste of seasonalfruits and veggies.
HE A LTH Y CHO I C E S. . . . . . . . . . . .
Turkey ’n’SquashLasagna
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon groundmustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper
In a large bowl, combine the cauliflower,carrots, onion, tomatoes and zucchini. Ina jar with a tight-fitting lid, combine theremaining ingredients; shake well. Pourover vegetables and toss to coat.Cover and refrigerate for at least 2
hours, stirring occasionally. Serve with aslotted spoon. Yield: 6 servings.
NUTRITIONFACTS: 2/3 cup equals 75 calories, 5 g fat(1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 gcarbohydrate, 2 g fiber, 1 g protein.DIABETIC EX-CHANGES: 1 vegetable, 1 fat.
Shrimp Pasta SaladPREP: 30min. + chilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★Traci WynneFalls Church, Virginia
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .“This salad combines two of my favorites: pastaand shrimp. It’s a perfect side for grilled steak butgoes just as well with hamburgers and hot dogs.I’ve made this many times.”
4 cups uncooked small pasta shells
1 pound frozen cooked small shrimp
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cupminced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
tasteofhome.com TASTE OF HOME / June & July 2008 59
2 tablespoons lemon juice
1 tablespoonminced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package direc-tions; drain and rinse in cold water.In a large bowl, combine the shrimp,
peas, green onions and parsley. Stir in thepasta. In a small bowl, combine the re-maining ingredients. Pour over pasta mix-ture and toss to coat. Cover and refriger-ate for at least 1 hour. Yield: 6 servings.
NUTRITIONFACTS: 1-1/2 cups equals 391 calories, 7 gfat (1 g saturated fat), 153mg cholesterol, 430mgsodium, 55 g carbohydrate, 4 g fiber, 27 g protein.
English TriflePREP: 45min. + chilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Aldah Bothmann PowellSan Antonio, Texas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
You’ll impress guests with this lovely dessertlayered with angel food cake, fruit, sugar-free pudding and fat-free whipped topping.It’s so creamy and refreshing, no one willknow it’s “light.”
1 package (.3 ounce) sugar-freestrawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake(8 ounces), cut into cubes
1 cupmashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetenedpineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-freeinstant vanilla puddingmix
1 carton (8 ounces) frozen fat-freewhipped topping, thawed
1/4 cup slivered almonds, toasted
1 fresh strawberry
In a small bowl, dissolve gelatin in boilingwater. Stir in cold water. Pour half of gela-tin mixture into a small bowl; cover andrefrigerate for 1 hour or until slightlythickened. Let remaining gelatin stand atroom temperature.Place half of cake cubes in a 3-qt. trifle
bowl. In a small bowl, combinemashedstrawberries and sugar; spoon half overthe cake.Drain pineapple, reserving 1/4 cup
juice. Cut pineapple chunks in half;arrange half over mashed strawberries.Toss banana slices with reserved pineap-ple juice; arrange half of slices overpineapple. Top with 1 cup sliced strawber-ries. Spoon refrigerated gelatin over fruit.Refrigerate trifle and remaining gelatinmixture for 20 minutes.In a small bowl, whisk milk and pud-
dingmix for 2 minutes. Let stand for 2minutes or until soft-set. Spread half ofpudding over trifle. Repeat all layers. Topwith whipped topping. Cover and refrig-erate. Just before serving, sprinkle withalmonds; garnish with the strawberry.Yield: 12 servings.
NUTRITIONFACTS: 1 cup equals 155 calories, 2 g fat(trace saturated fat), 1 mg cholesterol, 274 mg sodi-um, 32 g carbohydrate, 2 g fiber, 4 g protein.DIABET-IC EXCHANGES: 1-1/2 starch, 1/2 fruit.
{ }NewandGood for you! CheckoutTaste of Home Healthy Cooking magazineat tasteofhome.com/healthycooking.
Shrimp Pasta SaladSummerVegetable Salad English Trifle
FoodforThought:IftherefrigeratorandTV
weren’tsofarapart,somepeoplew
ouldn’tgetanyexerciseatall.
butter. Stir in lemon juice, salt, peel, pep-per and nutmeg. Drain potatoes andplace in a serving bowl. Pour butter mix-ture over potatoes; toss gently to coat.Sprinkle with parsley. Yield: 4 servings.
Citrus Asparagus SaladPREP/TOTAL TIME: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Marlene MohrCincinnati, Ohio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Looking for a super-easy way to jazz up freshasparagus? This six-ingredient salad goestogether in minutes and gives the delightfulveggie a zippy citrus tang.
2 cups water
1 pound fresh asparagus, trimmedand cut into 2-inch pieces
1 tablespoon orange juice
1 tablespoon olive oil
2 teaspoons grated orange peel
1/4 teaspoon lemon-pepper seasoning
In a large skillet, bring water to a boil.Add asparagus; cover and cook for 2-3minutes. Drain and immediately place as-paragus in ice water. Drain; pat dry andput in a bowl.Ina small bowl,whisk theorange juice, oil,
orangepeel and lemon-pepper. Pouroveras-paragus; toss tocoat.Yield:4 servings.
NUTRITIONFACTS: 2/3 cup equals 46 calories, 4 g fat(1 g saturated fat), 0 cholesterol, 35 mg sodium, 3 gcarbohydrate, 1 g fiber, 1 g protein.DIABETIC EX-CHANGES: 1 vegetable, 1 fat.
Sail into supper with this quick-to-fix seafood menu.
ME A L I N M I NU T E S. . . . . . . . . . . .
tuna expressNUTRITIONFACTS: 1 tuna steak with 1 tablespoonsauce equals 210 calories, 2 g fat (trace saturatedfat), 77 mg cholesterol, 505 mg sodium, 6 g carbohy-drate, trace fiber, 40 g protein.DIABETIC EX-CHANGES: 5 very leanmeat, 1/2 starch.
Lemon-ButterNew PotatoesPREP: 5 min. | COOK: 20min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
★ Sandra McKenzieBraham, Minnesota
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“With an abundance of potatoes in ourgarden each summer, I often make this easyrecipe. We love the combination of parsleyand spices, and the lemony butter sauce.”
12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoonsminced fresh parsley
Peel a strip from around each potato.Place potatoes in a large saucepan andcover with water. Bring to a boil. Reduceheat; cover and cook for 15-20 minutes orjust until tender.Meanwhile, in a small saucepan, melt
Balsamic-GlazedTuna SteaksPREP/TOTAL TIME: 15 min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Laura McDowellLake Villa, Illinois. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Simple to fix but full of flavor, these steakshave a slight sweetness from the tasty bal-samic glaze. They’re perfect for hectic days.
4 tuna steaks (3/4 inch thick and 6ounces each)
1-1/4 teaspoons pepper
1/4 teaspoon salt
4 teaspoons dark brown sugar
1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
Sprinkle tuna with pepper and salt. Placetuna on a broiler pan coated with cookingspray. Broil 3-4 in. from the heat for 3-4minutes on each side or until a meat ther-mometer reaches 145° and fish begins toflake easily with a fork.Meanwhile, in a small saucepan, com-
bine the remaining ingredients untilsmooth. Bring to a boil; cook and stir for 1minute or until thickened. Serve with fish.Yield: 4 servings.
60 TASTE OF HOME \ June & July 2008 tasteofhome.com
Serve Up Easy, Homemade Breakfasts
Mornings are brighter with the 232 delicious dishes inour Best of Country Breakfast & Brunch cookbook.Hardcover, 112 pages, dozens of full-color photos.8-3/8" x 11-1/8".
36515 Breakfast & Brunch…$12.99 $9.99
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ble the shipping and processingcharges. (Orders from outsidethe U.S. are accepted by creditcard or postal money order inU.S. funds only.) Offer goodthroughOctober 2008.Mail yourorder to: Shop Taste of Home,Suite 1044P, PO Box 26820,Lehigh Valley PA 18002-6820.
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BreakfastIs in the Pan!
Grill Recipes in the OvenI’d like to convert a few of my favoritegrilling recipes to the oven. How do Ifigure out what oven temperature andcooking time to use?Also, I have recipes that call for self-
rising cornmeal, but I cannot locate it.Do you have a formula for makingself-rising cornmeal?
—Anne ArcherWestHills, California
Most grilling recipes can easily beadapted for indoor use. If the recipecalls for direct heat, you can use youroven’s broiler instead. To replicate di-rect grilling over medium-hot coals,broil food about 4 inches from the heatsource. To mimic medium heat, broil
food 6 inches from the heat, and formedium-low heat, place food 8 inchesfrom the heat. Recipes that call for in-direct heat can be prepared in the oven,too. For medium-hot heat, use a 400ºoven; for medium heat, 350º. Generally,use the same timing as the recipe indi-cates, but also follow the double-done-ness test the recipe calls for, such as“until meat is no longer pink.”
Self-rising cornmeal can easily bemade by following this simple formula:For each cup of self-rising cornmeal,use 3/4 cup plus 3 tablespoons corn-meal, 1 tablespoon baking powder and1/2 teaspoon salt.
Milk-Free RecipesI’m allergic to milk products. Do youhave a line of recipes that are milk-free?
—Tammy LindsayLewisburg,West Virginia
Taste of Home does not have a specificset of recipes that are lactose-free.
Simple entertaining ideas & recipes
Two hours of no-nonsense cooking at its best
Get Cooking Two Fun Ways!
Coming toatownnear you this
spring& fall!For schedule, visit
tasteofhomeschools.com
Great cooking demos with top culinary specialists• Seasonal recipes, inspiring
meal ideas and creative cooking tips
•Hundreds of people like you who love to cook
• Free gift bag with product samples, coupons and complimentary magazine
A SK OUR TE ST K I TCHEN STA F F. . . . . . . . . . . .
However, the June/July issue of Taste ofHome Healthy Cooking has a specialfeature on lactose-free cooking andrecipes. And Taste of Home Cooking for2 often features a lactose-free recipe onits Special Diet cards. The Summer is-sue offers a lactose-free smoothie.
Substitute for LardI have some recipes that call for lard,but I am not sure what I can substitutein baked goods. Can I use butter?
—Pat BremsonKansas City,Missouri
Lard, which is rendered and clarifiedpork fat, produces exceptionally tender,flaky baked goods. Butter can be sub-stituted, but your baked goods may beless tender and flaky. For every 4 table-spoons of lard called for in the recipe,use 5 tablespoons of butter.Or use shortening as a substitute:
One cup of lard equals 3/4 cup plus 2tablespoons of shortening.
I’ve been a subscriber of Taste ofHome since its inception, in 1993.In fact, I loved it so much that I
saved the first issue. So I was thrilled toget tickets to one of the CookingSchools. Sitting in the audience, Iwatched the instructors cook up astorm for the excited crowd andthought, This is what I want to do!When I actually got the opportunity
to work for Taste of Home CookingSchool, I knew it was a blessing. For thepast 2 years, I’ve been the territorymanager/culinary specialist for Texas,Arkansas, Arizona, New Mexico andOklahoma. I log more than 40,000
miles a year on the road, and I love it!It’s everything I thought it wouldbe…and more. This really is my dreamjob.I’ve loved to cook since I took a home
economics class in eighth grade andearned my bachelor’s degree at Oklaho-ma State University in home economicseducation and community services. Myparents were very supportive, and Ilearned a lot of my skills from my dad. Itaught home economics at publicschools and a technical college beforejoining the Cooking School staff.While on the road, I love meeting fel-
low Taste of Home fans. Probably thebest part of traveling is seeing howTaste of Home touches people’slives…and I’m involved in it!Even though I cook onstage for a liv-
ing, I still enjoy cooking and bakingwhen I’m home, in Owasso, Oklahoma.My husband, Lyndell, is a CPA, and wehave three teenage boys—James, Jackand John. My sons don’t care if I’vebeen up until midnight finishing ashow; when I get home, it’s “What is
there to eat, Mom?”I still rely on Taste of
Home recipes when itcomes to feeding myfamily. One of my fa-vorite dishes to makein the summer isLemon GrilledSalmon (right)from LisaKivirist ofBrowntown,Wisconsin.
COOK ING SCHOOL PROF I L E. . . . . . . . . . . .
early fan turns proMeet Cooking School Team Member: Jamie Dunn
LemonGrilled SalmonPREP: 10min. +marinatingBAKE: 15min.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lisa KiviristBrowntown, Wisconsin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 teaspoons snipped fresh dill or3/4 teaspoon dill weed
1/2 teaspoon lemon-pepperseasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons finely choppedgreen onions
1 small lemon, thinly sliced
2 onion slices, separated into rings
Sprinkle dill, lemon-pepper, salt if de-sired and garlic powder over salmon.Place in a large resealable plastic bag.Add the brown sugar, broth, oil, soysauce and green onions.Cover and refrigerate for 1 hour, turn-
ing once. Drain and discardmarinade.Place salmon skin side down on grillover medium heat; arrange the lemonand onion slices over the top. Coverand cook for 15-20 minutes or until thefish flakes easily with a fork. Yield: 6servings.
TASTE OF HOME / June & July 2008 63
Jamie Dunn (left) and eight other Taste of Home Cook-ing School culinary specialists will present entertain-ing and informative shows in more than 160 townsacross the U.S. this spring. Check the schedule at tasteofhomeschools.com.
S T I R R I NG C OMM E NT S.. . . . . . . . . . .
Busy Cookie CrewMy whole family got involved in mak-ing the Sour Cream Sugar Cookiesfrom the Feb/Mar Taste of Home. It wasa great way to spend our snowy day.Not only did the cookies look cute, theytasted good, too.
—Julie AndersonHolland,Michigan
Just Add LoveOn a recent vacation with myhusband, Jeff, and my 9-year-oldstepson, Jeffrey, we dined at a“fancier” restaurant. Jeff and Icommented on how much wewere enjoying our dinner andasked Jeffrey how his was. Hesaid it was really good, but notquite as good as the dinners Imake at home because “nothingbeats the ingredient of love.”I was so touched by his kind words
that I wanted to share them with yousince many of the recipes Jeffrey enjoyscome from Taste of Home. Thank youfor recipes that are perfect for the aver-
age home cook. All Ihave to do is add love!
—Kim EarleyBrunswick, Ohio
NoOrdinaryCake!
I love Taste of Home!Thank you for the“Berry Pretty”cake idea (Aug/Sept ’07). I want-ed our Grand-maWoods’(left) 82ndbirthday to be
WE’VE GOT MAIL. Findmorefriendly letters and photos fromreaders at tasteofhome.com/plus.
extra special, and when I saw this cake,I couldn’t resist. It was a great cake fora great grandma!
—Mary LoweFresno, California
World of FlavorsFor a recent AFS (American Field Ser-vice) potluck, I needed to bring an in-ternational dish. I was at a loss andthen saw the African Beef Curry inyour Feb/Mar issue. It was a hit! Every-one loved the spicy curry and had funadding all the toppings.The recipe isn’t one I normally make,
so this was the perfect opportunity totry something new. Thanks for not onlyfeaturing “regular” recipes but alsomore daring ones.
—Angela SimpsonMedford, Oregon
Volunteers Munch BiscuitsSeveral members and I spend Fridaymornings in our Methodist churchkitchen preparing and packaging foodfor Meals OnWheels. Since we arriveearly, we have a mid-morning coffeebreak.When it was my turn to bring the
snack, I turned to Taste of Home andfound Garden Biscuits (Oct/Nov ’06)from Kerry Dority. And yes, Kerry, I ateone warm from the oven! The biscuitswere such a hit that the group asked meto bring them again. They sure madecoffee time special.
—Jessie KealeyVilla Rica, Georgia
JESS
IEOLE
SON/CAKESP
Y.COM
CONTRIBUTORGUIDELINESWant to send in your favorite recipe orhandy tip, fun idea or photo to sharewith other readers? We’d love to hearfrom you. Here’s how to get involved:
1. It’s easy to send us recipes and othersubmissions! Simply use the conve-nient form on ourWeb site, tasteofhome.com. Or you can E-mail them [email protected]. If you havea particular department or feature inmind, please type it in the subject lineof your E-mail message.
2.When sending recipes, please be spe-cific with directions, measurementsand sizes of cans, packages and pans.Also, please share a fewwords aboutthe recipe and yourself. (For recipe con-test entries, please follow the direc-tions on page 53.)
3. After you submit materials, please bepatient. Due to the large volume, it cantake our small staff several months toreviewmaterials. Wemay hold yourmaterial without informing you, but wewill let you know if we publish some-thing you submitted. Materials thatwon’t fit in Taste of Homemay be con-sidered for ourWeb sites, cookbooks,promotions and other publications.
4. By submitting material for publica-tion, you grant ReimanMedia Group,Inc., its parent company, subsidiaries,affiliates, partners and licensees use ofthematerial, including your name,hometown and state.
We reserve the right to modify, re-produce and distribute thematerial inanymedium and in anymanner or ap-propriate place. We test recipes sub-mitted to us and reserve the right to al-ter them as needed. Wemay contactyou via phone, E-mail or mail regardingyour submission.
5. To send submissions via regular mail,please address them to: Taste of Home,5400 S. 60th St., GreendaleWI 53129. Ifyou have a particular department inmind, please print it on the front of theenvelope. You can send recipe cards orphotocopies of family cookbooks, andthey can be hand-printed or typed on asheet of paper…whatever is easiest foryou. If you would like mailedmaterialsreturned, please enclose a stamped,self-addressed envelope.
6. Sending photos? We accept 35mmcolor prints or high-resolution digitalphotos. Please submit digital images asjpegs at 300 dpi.
tasteofhome.com TASTE OF HOME / June & July 2008 65
MEET OURFIELD EDITORS
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✪ MAINE: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; JanBuck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; CherylGreeley, Pittsfield; Pam Brooks, South Berwick; HeidiHarrington, Steuben; Brenda Deveau, Van Buren
✪ MARYLAND: Beverly Sprague, Baltimore;Margaret AdinaO’Bryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver,Hagerstown; Debbie Wilkerson, Lusby; Charles Keating,Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,Pasadena; Judith McGhan, Perry Hall; Barbara Davis,Salisbury; Betsy Hedeman, Timonium; Gail Buss, West-minster
✪ MASSACHUSETTS: Joanie Elbourn, Gardner; Arden Billings,Greenfield; Christine Omar, Harwich Port; CharlotteBaillargeon, Hinsdale;Mary West, Marstons Mills;MariaMulligan, Methuen; Nancy Lore, Rockland;Maria Regakis,Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester
✪ MICHIGAN: Patricia Thomet, Alto; Donna Mantha, Augusta;Ted Pottle, Berrien Springs; Peggy Burdick, Burlington; LynnMiracle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon,Durand; Susan Falk, Eastpointe;Marti VanOrder, Evart;Deborah Amrine, Grand Haven; Casey Stellini, GrandJunction; Barb Ruis, Grandville; Jackie Riley, Holland; AnneHeinonen, Howell; Linda Knoll, Jackson; DiAnn Mallehan,Kentwood;Marcy Cella, L’Anse; Virginia Ferris, Lyons;Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby;Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover;Marsha Ransom, South Haven; Dona Erhart, Stockbridge;Winifred Winch, Wetmore
✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka;Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; SandyMcKenzie, Braham; Judi Oudekerk, Buffalo;Mary KayMorris, Cokato; Ann Botten, Courtland;Marlene Muck-enhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher,Dumont; Renee Schwebach, Dumont; Deanna Richter,Elmore; Julianne Johnson, Grove City;Marcia Severson,Hallock; Katie Koziolek, Hartland;Mary Jo O’Brien, Hastings;Lucille Taylor, Luverne; Dotty Egge, Pelican Rapids; KariRosenow, Roseau; LaVonne Hegland, St. Michael; DianneBettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters,Willow River (Continued on page 66)
DOT SWAINMILFORD, DELAWARE
Family stats: Three sons; Dotwill soon be a first-time grand-ma. She teaches adult basiceducation and GED classes.
“My family and friends callme the ‘Cookie Queen.’ I’ve wonseveral blue ribbons at ourstate fair for my baked goods.One of my challenges has beento adapt my recipes for one ofmy sons, who has diabetes. Ieven use cooking to help makeacademic subjects relevant formy students.
“My mom taught me to keepstaples like flour, sugar andsoup on hand and a week’sworth of meats in the freezerso I could whip up a meal any-time. I’m not as organized asshe was, but I keep trying!”
field editorspotlight
ALAINA SHOWALTERCLOVER, SOUTH CAROLINA
Family stats:Husband Tim andthree stepchildren. Alaina wasin the Navy for 10 years and nowteaches seventh-grade science.
“I was raised in Texas buthave lived in Florida, Tennessee,Iceland and Puerto Rico. Whenwe moved to Clover, I felt I wasback to my country roots. ButTim and I love to travel, experi-encing new foods and cultures.
“I come from a long line offantastic cooks. My favoritethings to fix are grilled meats,seafood and garden vegetables.I’ve been told I make the bestfresh salsa. My mom and I talkevery Sunday, and the conversa-tion always involves cooking.”
✪ MISSISSIPPI: Anne Glidewell, Booneville;DeLoisDouglas, Charleston; Shirley Glaab, Hattiesburg; LindaFinn, Louisville; Rita Futral, Starkville
✪ MISSOURI: Barbara Lovercamp, Alma; LindaWilson,Anderson;Debbie Johnson, Centertown; SashaCummings, Hazelwood; Karren Chamberlain, LinnCreek; BerniceMorris, Marshfield; Sonja Blow, Nixa;Tammy Breen, O’Fallon;Marietta Slater, Thayer; JudyMarshall, Waverly
✪ MONTANA: Donna Mantha, Augusta; Dixie LeeHarmon, Bainville; Nancy Fettig, Billings; Gail Kuntz,Dillon; Doris Galleske, Fairview; Jan Roat, GrassRange; Carolyn Weinberg, Hardin; Beverly Stiger,Helena; Joy Maynard, St. Ignatius; Janet Loomis,Terry
✪ NEBRASKA: Ellen Teter, Arapahoe; Bonnie Myers,Callaway; Ina Schmillen, Elkhorn; Alice Tatro, Geneva;DebWaggoner, Grand Island; Tami Kuehl, Loup City;Jenny Hughson, Mitchell; Judy Kamalieh, NebraskaCity; Judy Katskee, Omaha; Amy Sauser, Omaha;Verona Koehlmoos, Pilger; Susan O’Brien,Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk,Stromsburg; Betty Ruenholl, Syracuse
✪ NEVADA: Karen Sikora, Dayton; Jenece Howard, Elko;Rebecca Jones, Henderson; Barbara Murphy, InclineVillage; Nancy Beckerbauer, Las Vegas; SharonPeterson, Las Vegas
✪ NEWHAMPSHIRE:Nancy Gaver, Brookfield; KarenClough, Danville; Colleen Palmer, Epping; LindaHarrington, Hudson; Inge Schermerhorn, Kingston;Margaret Drye, Plainfield; Tracy Weber, Swanzey
✪ NEW JERSEY: Nancy Zimmerman, Cape May CourtHouse; Helga Schlape, Florham Park; Sally Treonze,Hillsborough; Roberta Strohmaier, Lebanon; KellyWilliams, Morganville; Stephanie Hanisak, PortMurray;Marie Forte, Raritan; Nancy Negvesky,Somerville
✪ NEWMEXICO: Catherine Hayes, Albuquerque;MollySeidel, Edgewood; Pamela Huntley, Grants; CarolMead, Los Alamos; Terri Kearns, Roswell; AlphaWilson, Roswell
✪ NEW YORK: Sandy Starks, Amherst;Marilee Merle,Attica; Judy Losecco, Buffalo; Nancy Breen, Can-astota;Margaret Gage, Cherry Valley;Michele VanDewerker, Cherry Valley; Rebecca Gage, Cobleskill;Janice Arnold, Gansevoort; Karen Buhr, Gasport;Helen Phillips, Horseheads; Cheryl Barney, Le Roy;Mary Malinowski, Lee Center; Frances Boise, Marion;Lucia Johnson, Massena; Linda-AnnWargo, NorthMassapequa; Estelle Keefer, Olean; Andrea Holcomb,Oxford; Darlene Markham, Rochester; KristineChayes, Smithtown; Penny Sands Fersko, StatenIsland; Susan Seymour, Valatie; Harmony Tardugno,Vernon Center; Kathy Anderson, Wallkill
✪ NORTH CAROLINA: Gerry Beveridge, Beaufort; CindyWinter-Hartley, Cary; Katie Sloan, Charlotte; DorisHeath, Franklin;Mary Lou Robison, Greensboro;Paula Chewning Walls, Greenville; Linda Thompson,High Point; Jane Needham, River Bend; Hilda Pardue,Ronda; Dorothy Baker, Southern Pines
✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Chris-tianson, Glenburn; Patricia Burris, Grand Forks; AnnMarie Moch, Kintyre;Marshelle Greenmyer-Bittner,Lisbon; Lisa Morman, Minot; Lois Flaten, Ray; CarlaHodenfield, Ray;Marilyn Hodenfield, Ray; SarahGoetz, Richardton; Lillian Domres, Towner; ElmedaJohnson, Williston; Trish Gehlhar, Ypsilanti
✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; DavidKlein, Berkey; Diane Turner, Brunswick; SherryMasters, Cincinnati; Kimberly Rice, Cincinnati; RuthStoops, Cincinnati; KimWallace, Dennison; FredaBecker, Garrettsville; Carole Finney, Harrisville; BettySpencer, Hopedale; Catherine Dawe, Kent; LindaMiller, Lowell; Debra Dohy, Massillon; Tammy Logan,McComb; Diane Shipley, Mentor; Ben and ArieCoblentz, Millersburg; Polly Coumos, Mogadore;Marilyn Bick, Norwalk; Julie Mosier, Perrysville;Shirley Heston, Pickerington; Eldora Willford, Plym-outh; Dolores Ann Thorp, Salineville; Robert Breno,Stongsville; Phyllis Jarman, Warren; Vikki Rebholz,West Chester; Pat Waymire, Yellow Springs
✪ OKLAHOMA: Denise Vineyard, Ardmore; Barbara
Shepherd, Edmond; Peggy Goodrich, Enid; FloBurtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; NancyJohnson, Laverne; Marcia Nelson, Ponca City;LaDonna Reed, Ponca City; Christine Eilerts, Tulsa
✪ OREGON: Susan Snyder, Condon; Lynda Byrd, Dallas;Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville;Deb Darr, Falls City; Naomi Pollard, Gladstone;Mickey Turner, Grants Pass; Stephanie Wilson, Helix;Leann Meeds, Klamath Falls; Cathee Bethel,Lebanon; Sandra Geissel, Milton-Freewater; CarolynAllison, Pleasant Hill; Lynn Hartigan, Portland;MaryAnne Thygesen, Portland; Krista Frank, Rhododen-dron; Laura Nickles, Rosebury; Darlene Brenden,Salem; Carol Baker, Summerville;Marie Hattrup, TheDalles; Dala Johnson, Tualatin; Grace Dickey,Vernonia; Earlene Ertelt, Woodburn;Marilyn Paradis,Woodburn
✪ PENNSYLVANIA: Sharon Allen, Allentown; BarbaraMcCalley, Allison Park; Betty Claycomb, Alverton;MillieRogers, Annville; Janice Burkholder, Chambersburg;Beth Ask, Cogan Station; Clarann Gafrarar, Columbia;Helen Hassler, Denver; Patty Kile, Elizabethtown; RitaReifenstein, Evans City; Pat Rimmel, Ford City; LenaEsh, Gordonville; Charlotte Goldberg, Honey Grove;Tina Repak, Johnstown; Laura Stoltzfus, Leola;DebMoyer, Liberty; BradleyMoritz, Limerick; PatriciaMele,Lower Burrell; June Sangrey, Manheim; Janet Thomas,McKees Rocks; Joyce Guth, Mohnton;Marlene Barker,Monroeville;MelodyMellinger, Myerstown;MaryLandis, New Cumberland; Elaine Anderson, NewGalilee; Kathy Peters, North Versailles; Ann Nace, Per-kasie; Joyce Daubert, Pine Grove;Debra Latta, PortMatilda; Catherine Cremers, Pottstown; Alta Rodgers,Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Rich-land; RomaineWetzel, Ronks;Darla Germaux, Saxton;LucindaWalker, Somerset;MichelleWise, SpringMills;Nancy Foust, Stoneboro;Dolores Skrout, Summerhill;Sandra Johnson, Tioga; Ray Hoene, Tunkhannock
✪ RHODE ISLAND: Julie Davis, Bristol; Yvette Carozza,Central Falls; Pat Medeiros, Tiverton; Barbara Lynch,West Warwick
✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; KellyAnn Gray, Beaufort; Alaina Showalter, Clover; BrendaLeonard, Columbia; Katherine Moss, Gaffney; LisaVarner, Greenville; Jeanie Jenkins, Greenwood; OllieJackson, Inman; Claudia Grier, Lancaster; LillianHeston, Leesville; Lynn Parnell, Lexington; LorettaCergol, Myrtle Beach; Elizabeth Hunter, Prosperity;Melanie Thurston, Williamston
✪ SOUTH DAKOTA: Joan Antonen, Arlington; NanCeeMaynard, Box Elder; Pam Hofer, Carpenter; Nina Vil-hauer, Mina;Maxine Smith, Owanka; Annette Hill,Pierre; Lisa Thomsen, Rapid City; Glenda Goldade,Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall;Roxy Wilfahrt, Watertown
✪ TENNESSEE: Sue Ashford, Blountville; Vivian Walker,Crossville;Margaret McNeil, Germantown; KathyKnight, Greeneville; Suzanne Whitaker, Knoxville;Kathleen Fuller, Murfreesboro; Sharon Manus,Smyrna; Andrea Bolden, Unionville
✪ TEXAS: Christine Groves, Archer City; SarahWoodruff, Austin; Tonya Jones, Brenham; SueBroyles, Cherokee; Denise Baumert, Dalhart; LuannCarlson, El Paso; Jeanne Brady, Fort Worth; SusanGaroutte, Georgetown; Pat Stevens, Granbury; GayNell Nicholas, Henderson; Rebecca Liao, Keller; LindaRainey, Monahans; Ann Cousin, New Braunfels; JoanHallford, North Richland Hills;Mary Anne Mc-Whirter, Pearland; Penny Spearman, Pickton;Marilyn Katcsmorak, Pleasanton;Mary Lou Roberts,San Angelo; Jackie Fremming, San Antonio; BillieJeane Garner, Southlake
✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan;Lesli Dustin, Nibley; Arlene Butler, Ogden; LucileProctor, Panguitch; Donna Higbee, Riverton; JoLynnHill, Roosevelt; Barbara Birk, St. George; RebeccaBaird, Salt Lake City; Stacey Christensen, Salt LakeCity; Gaylene Anderson, Sandy; Debbie Mace, Sandy;Roni Goodell, Spanish Fork
✪ VERMONT: Patricia Le Blanc, East Hardwick; VirginiaBreitmeyer LaPierre, Greensboro Bend; HarrietDumas, Hartland; Joan Finley, Hartland; Patricia
Bixby, Morrisville; Susan Greenall, Windsor
✪ VIRGINIA:Margaret Wagner Allen, Abingdon;Dorothy Showalter, Broadway; Teresa Mears, Chin-coteague; Traci Wynne, Falls Church; Esther Shank,Harrisonburg; Carol Strong Battle, Heathsville;Rosemarie Forcum, Heathsville; Eugene Presley, Hon-aker; Angela Leinenbach, Mechanicsville; KyraPulliam, Stephens City; Carrie Long, Suffolk; VirginiaGentry, Sutherlin; TheresaMorris, Toano
✪ WASHINGTON: Bonnie Waliezer, Brush Prairie; JanisPlagerman, Ephrata;Margie Snodgrass, Gig Harbor;Patricia Crandall, Inchelium; Perlene Hoekema,Lynden; Alice and Jake Weber, Ritzville; DianeSardeson, Seattle; Aljene Wendling, Seattle; BeverlyKearns, Selah;Marian Platt, Sequim; CarolynEastham, South Bend; Nina Hall, Spokane;MartyRummel, Trout Lake; Janet Brinkman, Vancouver; LilaScheer, Vancouver; Janie Cooper, Waterville; TyffanyFries, Yakima
✪ WEST VIRGINIA: Lori Daniels, Beverly; CherylMaczko, Eglon; Amy Short, Lesage; Jodi Zickefoose,Tallmansville
✪ WISCONSIN: Janelle Lee, Appleton; Sue Gronholz,Beaver Dam; Amy Voights, Brodhead; Gloria Warczak,Cedarburg; Ruth Jungbluth, Dodgeville; KathleenTaugher, East Troy; Dennis Dolan, Fitchburg;Stephen Baseley, Fond du Lac; Nancy DeMaster,Fond du Lac; Bernie Bellin, Franklin; Lisa Feld,Grafton; Jean Ecos, Hartland; Donna Gorman, LoneRock; Holly Basford, McFarland; Gail Sykora,Menomonee Falls;Mari Anne Warren, Milton;Charlene Griffin, Minocqua; Jeanette Pederson,Monico; Darlene Alexander, Nekoosa; Lois Fetting,Nelson; Chris Kohler, Nelson; Carol Smith, NewBerlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardee-ville; Ardyce Piehl, Poynette;Mark Trinklein, Racine;Linda Rock, Stratford; Doris Sather, Strum;MarySteiner, West Bend; Darlis Wilfer, West Bend
✪ WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson;Ardis Rollefson, Jackson Hole; Lori Coulthard,Laramie; Vera Reid, Laramie; Denise Smith, Lusk;Arlene Zerbst, Newcastle; Bonnie Hiller, Powell;Carolyn Walton, Smoot; Bobbi Miller, Thermopolis
✪ ALBERTA: Connie Tiesenhausen, Demmitt; FlorenceBarnes, Drumheller; Lori Stefanishion, Drumheller;Orien Major, Hinton;Margaret Steacy, Lethbridge;Kathy Scott, Lingle; Karen Bourne, Magrath; LiseThomson, Magrath; Ruth Ann Stelfox, Raymond;Frieda Meding, Trochu
✪ BRITISH COLUMBIA:Merle Dyck, Elkford; LeighMoore, Heffley Creek; Deborah Maki, Kamloops;Doreen Martin, Kitimat; Danielle Belanger, Victoria
✪ MANITOBA:Mina Dyck, Boissevain;Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; LindaGrienke, Winnipeg
✪ NEWBRUNSWICK: France Couturier, Edmundston;Marilu Hynes, McLeod Hill
✪ NEWFOUNDLAND: Joan Kane, Trinity
✪ NOVA SCOTIA: Lois Bent, Bridgetown; CelineMunroe, Guysborough;Wendy Dowling, QueensCounty; Kelly Kirby, Westville
✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts,Cookstown;Mary Ellen Agnew, Dundalk; NancyHorsburgh, Everett; Linda Russell, Exeter;WendyMasters, Grand Valley; Janet Tigchelaar, Jerseyville;Sarah Weber, Kitchener; Elda Hall, Oro Station; LoisTaylor Caron, Ottawa; Nancy Bergeron, Powassan;Janis Plourde, Smooth Rock Falls; RaymondeBourgeois, Swastika; Lynne Wilhelm, West Hill
✪ PRINCE EDWARD ISLAND: Nancy Coughlin,Charlottetown; Tammy Clements, Murray Harbour
✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle,Knowlton
✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason,Martensville; Carol Funk, Richard; Val Lefebvre,Rosetown; Norma Harder, Saskatoon; Peggy Gwillim,Strasbourg
66 TASTE OF HOME \ June & July 2008 tasteofhome.com
Canadian Rockies—Christmas in November
Join us for Christmas in November!Marvel at the spectacular Canadian Rockies, take an exhilarating trainride through the mountains and join in fun holiday-themed festivities!Enjoy three nights at the fabled Jasper Park Lodge, including hands-onholiday cooking and decorating demonstrations. Travel aboard the leg-endary Canadian, North America’s most historic train, and explore thecharming streets of Banff Village. Tour the cosmopolitan city of Vancouver and travel along beau-tiful Columbia Icefields Parkway. Reserve your trip within 30 days to save $50.00 per person withthis special offer. 2008 Departure Dates: October 30-November 7 and November 6-14.9-day/8-night vacations start at $2,497 for doubles; $3,195 for singles.
Call 1-800-344-6918or visit us on-line to view complete tour itineraries:
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Can You Find Our‘Corny Cops’?
It’s your chance to win a shopping spree!
Inspired by the cornrecipe contest (page35), our “Hide &
Seek” game this issuefocuses on partners“Starchy and Husk.” We’llbe all ears to learn if youcan chase down these crime-fighting “corn cops”—our spin-off ofTV’s popular 1970s police series.As many of you know, we have a
little fun in TOH by having yousearch for a hidden drawing.Last issue, it was “Tomás” the
Tiny Taco. We’ve hidden a pair oftwo “don’t mess with me” corn-on-
the-cob characters this time.The drawing looks like thisone and might be tucked ina photo, in a drawing, in anarticle or recipe—and theycould be a different size.Find them and enter the
“Hide & Seek” contest on ourWeb site. Or, mail a postcard withthe correct page number and yourname, address and phone number toHide & Seek, Taste of Home, 5400 S.60th St., Greendale WI 53129. We’llcombine all entries (on-line andmail) to conduct a random drawingin mid-July.
WHEREWAS “TOMÁS” THE TINY TACO HIDDEN? IN THE APRIL/MAY ISSUE, HEWAS IN THE FETA ASPARAGUS FRITTATA PHOTOON PAGE 24.
H I D E & S E E K... . . . . . . . . .
Get in our drawing for 100$50 Gift Certificates
You could win a shopping spree just for cooks in this issue’s “Hide & Seek”
contest. We’ll draw from entries with the correct answer for $50 gift cer-
tificates to Shop Taste of Home—100 of them!
Winners can select clever kitchen gadgets, cooking helpers, mouth-watering
cookbooks andmore from Shop Taste of Home’s big selection, chosen with
real home cooks like you in mind.
For example, youmight want to choose a set of six colorful anodized alu-
minum ice cream bowls, perfect for serving the yummy ice creams or toppings
in this issue (page 7). The set is priced at $19.99.
Even if your name isn’t drawn, we invite you to browse our appealing on-line
store at ShopTasteofHome.com.
68 TASTE OF HOME \ June & July 2008 tasteofhome.com
f a v o r i t egraceFor many families, saying a prayer ofthanks at meals is a long-standing tradi-tion. Here, readers share the verses re-cited in their homes. Perhaps one ofthem will become part of your mealtimetradition, too.
Carol Mahood of The Villages, Florida,remembers her dad reciting this cuteprayer.Thank You, Lord, for the food. Here it
goes under my nose, for the Lord knows Ineed it. Amen.
JeanineWooldridge of Indianapolis, In-diana says her grandfather recited thismeaningful prayer, 60 years ago. “Thissame blessing is now said by my hus-band at every meal,” Jeanine notes.We rejoice in the bountiful blessings
You have given us this day. We thankYou for our health, strength and dailybread, and the food that is placed beforeus this hour.And may we partake of it with grati-
tude, remembering those who go hungryin the world, and move us to share thatwhich You have entrusted to us, so thatall people might live in peace throughoutthe world. In Jesus’ name we pray, Amen.
“I come from a family of nine girls.Mom taught us this prayer when wewere growing up. Now, when we can allbe together, we say it before we eat,”writes Lila Beers fromWapakoneta,Ohio.Thou hast again remembered us, O
Lord, and we should not forget Thee.Bless this food, we pray, and help us toserve Thee well. Amen.
“This is a special grace that I wrote,”notes Emily Corbin from Richmond,Virginia.Thank You, Lord, for the bread and
meat, and all the good things that we eat.Bless the hands that did prepare thisfood that we enjoy and share. Amen.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PRAY TELL. Share your family’s favoritegrace. For Contributor Guidelines, seepage 64.
ILLU
STRAT
ION:JESS
IEOLE
SON/CAKESP
Y.COM
tasteofhome.com TASTE OF HOME / June & July 2008 69
yeast in 1-pound bags so I won’t runout, and I store it in the freezer. This isa tip I got long ago, and I pass it along.”Besides raising money, her famous
rolls lift spirits. The Auxiliary ladiesusually share some free of charge withworkers in other booths, just to bright-en their day. Additionally, the close-knit community of 400 depends oneach other when times get tough. At anelevation of 3,500 feet, they get lots ofsnow and storms. It isn’t uncommonfor a tree to fall and damage a house.When Marvel hears of a misfortune,
she’ll bake a batch of rolls for the familyand the volunteer workers who pitch into get things back to normal. “It’s agood feeling to know you’re helpingsomeone out—and the communitydefinitely appreciates our efforts!”
Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose,tell us about it at [email protected]. For Contributor Guidelines, see page 64.
Pecan-RaisinCinnamon RollsPREP: 50 min. + risingBAKE: 20 min./batch + cooling
11 to 12 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) activedry yeast
3 teaspoons salt
3-1/2 cups water
1 cup vegetable oil
3 eggs
FILLING:
1/4 cup butter, melted
1 cup sugar
3 teaspoons ground cinnamon
1 cup chopped pecans
1 cup raisins
FROSTING:
1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 to 4 tablespoons water
In a very largemixingbowl, combine 8 cupsflour, sugar, yeast and salt. In a largesaucepan, heatwater andoil to 120°-130°.Add todry ingredients; beat just untilmoist-ened. Addeggs; beatuntil smooth. Stir inenough remaining flour to formasoftdough (doughwill be sticky).Turnontoa floured surface; kneaduntil
smoothandelastic, about 6-8minutes. Cov-er and let rest for 15minutes.Turnontoa lightly flouredsurface; divide
inhalf. Roll eachhalf intoa24-in. x 15-in. rect-angle. Brushwithbutter towithin1/2 in. ofedges. Combinesugarandcinnamon; sprin-kleoverdough. Sprinklewithpecansandraisins. Roll up jelly-roll style, startingwiththe longsides; pinchseams toseal. Cuteachinto24 rolls. Place rolls, cut sideup, in fourgreased13-in. x 9-in. x 2 in. bakingpans.Cover and let rise in awarmplaceuntil
nearly doubled, about 30minutes. Bakeat425° for 18-22minutesuntil goldenbrown.In a smallmixingbowl, combine frosting
ingredients. Spreadoverwarmrolls. Cool onwire racks.Yield: 4dozen.
EDITOR’SNOTE:Doughmayneed tobemixed in twobatches, dependingon thesizeof yourmixingbowl. Tohalve the recipe, use1packageplus1-1/8 teaspoonsyeast and1eggplus2 tablespoonsbeatenegg. Theother ingredients caneasilybedivided inhalf.
these rolls are hot!
AltaWomen’s Auxiliary’s cinnamon rollteam includes (from left) Carol Carey, Vi-vian Gardner, Sarah Friscia, Nora Bradley,Peggy Brunner and baker Marvel Irvine.
amid the hustle andbustle of Alta,California’s Me-
morial Day Flea Market,shoppers take a momentto stop—and smell the
rolls! Hundreds follow their noses tothe booth where Marvel Irvine (above)and her friends in the Women’s Auxil-iary sell freshly baked Pecan-RaisinCinnamon Rolls.“When I arrive at the market with the
rolls, there’s already a line.” Marvel says.“The fragrance is irresistible!”Proceeds go to the Auxiliary’s savings
fund, set up for special needs. Groupslike the Alta Volunteer Fire Departmentknow just who to ask when they needhelp buying radios, boots and gear.“We’re also one of the most popular
booths at a winter craft show,” saysMarvel. She typically provides around150 rolls per event, resulting in $200 to$300 for the fund.Seven other active Auxiliary mem-
bers participate in the delicious project,Marvel is quick to add. “I bake the rolls,another woman picks them up andthen we all take turns selling them.
Champion Baker“I can make about 48 rolls in 2 hours,start to finish,” she says modestly. “I buy
70 TASTE OF HOME \ June & July 2008 tasteofhome.com
APPETIZERS & SNACKSCurry Cheese Spread, 57
Grilled Corn Dip, 37
Lone Star Cheese Ball, 34
Motoring Munchies, 31
Reuben Braids, 56
� Spicy SausageWontonStars, 57
� Stuffed PortobelloMushrooms, 57
Sun-Dried Tomato Spread, 49
Sweet ’n’ Salty Popcorn, 56
BEVERAGES� Very Berry-licious
Smoothies, 45
BREADS, MUFFINS &ROLLS
Nutmeg Blueberry Muffins, 45
Pecan-Raisin CinnamonRolls, 69
BREAKFASTCrisp ’n’ Tender Corn
Waffles, 39
CONDIMENTSBanana Caramel Topping, 10
Butter Pecan Sauce, 11
� Grilled Corn Salsa, 41
� Raspberry Sauce, 11
� Refrigerator Pickles, 47
DESSERTSCakes & Tortes
Almond Chocolate Cake, 43
Chocolate Party Cake, 22
Cookies & Bars
� Chocolate Hazelnut BrownieBites, 47
� Peanut Butter Cookies, 49
Miscellaneous
Cherry Ice Cream Cake, 15
Cookie Dough Ice Cream, 9
� English Trifle, 59
Lemon Gelato, 9
Mom’s StrawberryShortcake, 51
Nectarine Ice Cream, 8
Peaches ’n’ Cream Cups, 14
Russian Cream, 22
Star-Spangled Fruit Tart, 51
Strawberry Cheesecake IceCream, 8
Pies & Tarts
Blueberry Cloud Pie, 30
Frosty Toffee Bits Pie, 22
Texas Pecan Pie, 34
MAIN DISHESBaby Back Ribs, 16
Bacon Quiche, 45
Bacon-Wrapped SeafoodSkewers, 20
� Balsamic-Glazed TunaSteaks, 60
Barbecued Beef Short Ribs, 51
Family Favorite Kabobs, 18
Golden Corn Quiche, 41
� Grilled Burgers, 43
� Grilled Chicken withSalsa, 20
Grilled Stuffed Meat Loaf, 19
Hearty Spaghetti Sauce, 49
Lemon Grilled Salmon, 63
Panhandle Beef Brisket, 34
Sirloin with Blue CheeseButter, 14
� Turkey ’n’ SquashLasagna, 58
SALADS & DRESSINGS� Ambrosia Fruit Salad, 45
Balsamic Vinegar Dressing, 49
Chicken Pasta Salad, 26
� Citrus Asparagus Salad, 60
Mixed Greens with Garlic-BasilVinaigrette, 14
Ranch Coleslaw, 34
� Shrimp Pasta Salad, 59
Southwestern SpinachSalad, 26
� Strawberry Spinach Salad, 43
� Summer Vegetable Salad, 58
� Tomato Corn Salad, 37
SANDWICHES &WRAPSMeatball Calzones, 27
Open-Faced TurkeySandwiches, 27
Stromboli Sandwiches, 47
SIDE DISHESCorn Fritters with Caramelized
Onion Jam, 39
Creamy Vegetable Bow TieToss, 51
� Dilly Vegetable Medley, 18
� Double Corn Dressing, 39
Fresh CornMedley, 39
Lemon-Butter New Potatoes, 60
Mexicorn Grits, 41
Slow-Cooked BeanMedley, 43
� Smoky Grilled Corn, 41
Tomato ’n’ Corn Risotto, 37
Veggie Potato Salad, 47
SOUPS, STEWS & CHILICheesy Corn Chowder, 37
� Recipe includesNutrition Facts
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RECIPE INDEXJune & July 2008
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OntheMenuforourAugust/September issue…• Tasty Tailgating—game-day goodies to grill ormake ahead.
• Prize-winners fromour Italian Favorites contest—cal-zones, pasta, pizza, cheesecake are just a few.
• Readers share their Blue-Ribbon Recipes from fairs andfestivals.
• The Fresh Raspberry Pie in “Mom’s BestMeal” is to die for!
• Also, look for a field editor’s grilled salmonmeal, delightfulbasil recipes…andmore.
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