Taste of Home June July 2008

76
BUDGET
FRIENDLY
RECIPES
Cool off…
gelato,
ice cream
& toppings
©2008 Unilever Ice Cream
Luscious
Lusc
Lu caramel. Fresh cream. Extraordinary taste. It’s Only Natural.
June & July 2008
35 THIS ISSUE’S
CONTEST
Corn Is King!
Plus more great recipes
on handy cards
{
24
S W E E T & S AVO RY S U M M E R
7 Here’s the Scoop 24 Come and Get It—
Homemade ice cream, gelato, toppings Gluten-Free!
13 Plan a Potluck Picnic A field editor shares tasty burger meal that
Terrific food to take along everybody enjoys
14 Summer Sizzler 26 Fresh Salads &

SERVED
ON OUR COVER for Two Sandwiches
Family Favorite Kabobs
Downsized steak dinner…so satisfying Perfect for casual meals
page 18
PHOTOGRAPHER
Rob Hagen 15 Gotta Try It! 30 Kids in the Kitchen
SET STYLIST Slice into a luscious ice cream cake Start ’em young—they’ll love cooking
Stephanie Marchese
FOOD STYLIST
Diane Armstrong 16 Fire It Up 32 Hold ’Em or Fold ’Em
Grilled ribs, chicken and more Texas flavors are in the cards!
56 21
FEATURES DEPARTMENTS
32 Does Anyone Have? . . . . . . . . . . . 31
21 Just Desserts
Cake, pie and a pretty parfait New Recipe Contest . . . . . . . . . . 53
Tour My Kitchen . . . . . . . . . . . . . . 54
28 Mom’s Best Meal
Ask Our Test Kitchen Staff . . . . 62
Her summer “homecoming” breakfast
Stirring Comments . . . . . . . . . . . 64
56 Snacks & Appetizers Meet Our Field Editors . . . . . . . .65
An assortment of marvelous munchies! ★this symbol indicates the recipe
contributor is a TOH field editor
58 Healthy Choices Field Editor Spotlight . . . . . . . . . 65

Light lasagna, salads and trifle Favorite Grace . . . . . . . . . . . . . . . . 68
“Hide & Seek” Contest . . . . . . . . 68
60 Meal in Minutes
Quick-to-fix tuna steaks satisfy Recipe Index . . . . . . . . . . . . . . . . . 70
63 Cooking School Favorite 16

Terrific marinated grilled salmon
69 Cooks Who Care
Cinnamon rolls for a cause
69
26
PLUS Means 14
You Get More!
tasteofhome.com/plus
Subscriber-only bonus
recipes and features…
+ Extra recipes just for two
+ Kabobs—a variety to grill
+ Easy summer sandwiches
“Starchy & Husk” + More “Mom’s Best Meals”
Missing in Action! + Helpful cooking videos
See page 68 for details on our
new “Hide & Seek” contest
Printed on
Recycled
Paper
Editor in Chief Catherine Cassidy
Creative Director Ardyth Cope
Food Director Diane Werner TA B L E TA L K
............
Kids in the Kitchen = Yummy Fun!

Editor Ann Kaiser New this issue is a feature focused on cooking with
Managing Editor Barbara Schuetz
Senior Art Director Sandra L. Ploy
kids, with recipes children can help make or even pre-
Food Editor Patricia Schmeling pare themselves once they have a little experience un-
Associate Editor Cheri Mantz der their belts…er, aprons. We’ve had so many moms
Recipe Asset Coleen Martin, Manager
Systems Sue A. Jurack, Specialist and grandmas request recipes geared for young cooks—
Recipe Editors Mary King, Christine Rukavena so here we go!
Copy Editor S.K. Enk This time in “Kids in the Kitchen” (page 30), you’ll meet
Editorial Assistant Jane Stasik Jack, a kitchen “veteran” at 4. He’s making some good stuff the children
Executive Assistant Marie Brannon in your family will want to try. Let us hear how you like the new feature.
Graphic Design Intern Sarah James
............ And please send easy recipes for budding cooks—and pictures of yours.
Test Kitchen Manager Karen Scales
Associate Food Editors Alicia Bozewicz, Tina Johnson,
Marie Parker, Annie Rose Colorful Kitchen “Textbook”
Test Kitchen Assistants Rita Krajcir, Sue Megonigle, We’ll select recipes that appeal to older kids, too, like Nathan and Josse-
Megan Taylor
............ lyn Schaad (below) of Manteca, California. Their mom, Theresa, wrote,
Photographers Rob Hagen (senior), “We home-school our children and noticed they enjoyed helping in the
Dan Roberts, Jim Wieland,
Lori Foy kitchen. So as part of our nutrition class, I assigned them to plan and
Set Stylists Jenny Bradley Vent (senior), prepare a meal once a week.
Stephanie Marchese (senior),
Melissa Haberman, “Excited, they took out all my Taste of
Dee Dee Jacq
Home magazines and began. The results
Food Stylists Sarah Thompson (senior),
Kaitlyn Besasie, Tamara Kaufman have been wonderfully delicious. Both
Assistant Food Stylists Alynna Malson, Nathan and Josselyn are now skilled at a
Shannon Roum, Leah Rekau
Photo Studio Coordinator Kathy Swaney variety of cooking techniques—and I get a
............ day off once a week. Thank you for a truly
Chief Marketing Officer
Lisa Karpinski family publication!”
General Manager, tasteofhome.com
Renee Jordan
Executive Editor, Digital Media
Bite into Corn at Its Best!
Bob Ottum “Corn Is King” this issue, with the winning recipes from
............ our big national contest showcasing golden kernels at their
ADVERTISING SALES
best (page 35). From great grilled corn to a colorful salad
Vice President, Integrated Sales & Marketing
Mark Wildman and sides, you’re in for a treat.
Executive Director, Integrated Sales & Marketing Contest-winning recipes always top the list of reader
Maureen O’Connell
Vice President
favorites in our surveys. So we’re really excited about the
Integrated Partnerships for Taste of Home big, new Taste of Home Winning Recipes cookbook!
Lora Gier
A beautiful hardcover five-ring binder, it includes 645
New York 1-212/993-5224
Eastern Account Director, Mary Gilbert award-winning recipes from our contests—each with a
Eastern Account Manager, Kristine Cronin mouth-watering color photo. Look for it wherever
Chicago 1-847/226-2959
Midwest/West Account Director, Kelly Paxson books are sold and at ShopTasteofHome.com.
Los Angeles 1-310/479-1332
Western Account Director, Tiffany Grana
Advertising Traffic Specialist
Please Rate the Recipes ★★★★★
Kristine Jacobson Did you know that at tasteofhome.com, you’re invited to rate recipes from our
............ magazines and comment on your experience? It’s fun, interesting and helpful
Director, Taste of Home Cooking Schools
Sandy Bloom
to other cooks. For more of what’s new on our Web site, turn the page.
Taste of Home Public Relations
Bethany Bradley We’ve filled this sunny issue to the brim with lip-smacking summer
............
recipes—all shared by readers like you. Enjoy!
THE READER’S DIGEST ASSOCIATION, INC.
President and Chief Executive Officer
—The Taste of Home Staff
Mary G. Berner editors@tasteofhome.com
President, RDA Food & Entertaining
Suzanne M. Grimes
President, Consumer Marketing Questions About Your Subscription? Write to Taste of Home
Dawn Zier Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call
............ 1-800/344-6913; or E-mail Rpsubscustomercare@custhelp.com.
TASTE OF HOME / June & July 2008 5

WEB BONUS
............
tasteofhome.com
Visit us on-line for Taste of Home’s best summer recipes, tips and videos.
Makeover French Silk Pie
get a makeover!
Find your favorite recipes–
lightened up, in our new
Healthy Section.
tasteofhome.com/makeover
sign up for a
FREE newsletter
Our Contest Winning
Recipes newsletter delivers
the best recipes, the latest
contests and secrets to creat-
ing blue-ribbon winners.
tasteofhome.com/contest
winning
find great recipes!

Get all the recipes you need
for summer entertaining–
watch a grilling video! burgers, ribs, salads, ice
cream desserts, beverages
Grill up some fun with our mouth-watering kabob and more!
tasteofhome.com/summer
video. tasteofhome.com/kabobvideo
subscriber-only exclusive!
HAVE YOUR CAKE
Get inspired with our gallery of creative summer cakes.
You won’t believe your eyes! tasteofhome.com/plus
Sand Bucket Cake
6 TASTE OF HOME \ June & July 2008 tasteofhome.com

Lemon
Gelato
here’s
the scoop!
Why not plan an old-fashioned ice cream social
for a warm summer evening? With these refreshing recipes,
it’s sure to be luscious and lots of fun.
tasteofhome.com TASTE OF HOME / June & July 2008 7

Strawberry Cheesecake
Ice Cream
PREP: 50 min. + freezing
..........................................
Jacki Prettyman
Fort Scott, Kansas
..........................................
“This is the best ice cream we have ever
found. It really tastes like frozen cheesecake.
I like to make it in the morning and let it
ripen in time for supper, but my husband
usually 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) cream
cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 package (16 ounces) frozen
unsweetened 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 hot
mixture into the eggs. Return all to the
pan, whisking constantly. Cook and stir
over low heat until mixture reaches at
least 160° and coats the back of a metal
spoon. Remove from the heat. Cool quick-
ly by placing pan in a bowl of ice water;
stir for 2 minutes. Stir in whipping cream
and vanilla. Press plastic wrap onto sur-
face of custard. Refrigerate for several
hours or overnight.
In a large mixing bowl, beat the cream
cheese, lemon juice and peel until blend-
ed. Gradually beat in the custard mixture.
Stir in strawberries.
Cookie Dough Ice Cream Fill cylinder of ice cream freezer two-
Nectarine Ice Cream thirds full; freeze according to manufac-
Strawberry Cheesecake turer’s directions. Refrigerate remaining
Ice Cream mixture until ready to freeze. Transfer to
a freezer container; freeze for 2-4 hours
before serving. Yield: 3 quarts.
Nectarine Ice Cream

..........................................
★ Edna Hoffman
Hebron, Indiana
..........................................
“When nectarines are in season and at their
sweet, juicy peak, we treat ourselves to this
wonderful homemade ice cream. The fresh fruit
flavor and hint of almond make it very special.

cake and ice cream. This recipe is the deli-
cious result!”
Lemon Gelato (Photo on page 7)
3/4 to 1 cup refrigerated chocolate ..........................................
chip cookie dough Gail Wang
CRUST: Troy, Michigan
2 cups chocolate graham cracker ..........................................
crumbs (about 26 squares) “On a trip to Italy, I became addicted to gela-
Food for Thought: I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. —Heywood Campbell Broun
2 tablespoons sugar to. My favorite choice was lemon because
1/2 cup butter, melted Italian lemons have an intense flavor. This
ICE CREAM: recipe brings back memories of our vacation.”
2 cups half-and-half cream
1 cup milk
1 cup sugar
1 cup sugar
2 cups heavy whipping cream
5 egg yolks, beaten
3 tablespoons grated lemon peel
12 ounces cream cheese, softened
and cubed 3/4 cup lemon juice
2 cups heavy whipping cream
Pinch off small pieces of cookie dough;
place on a greased baking sheet. Cover In a small heavy saucepan, heat milk to
HELP YOURSELF. and freeze. 175°; stir in sugar until dissolved. Whisk a
Fill cupcake tins with a selection of ice Meanwhile, for crust, in a bowl, com- small amount of hot mixture into egg
cream toppings for a make-your-own bine cracker crumbs and sugar; stir in yolks. Return all to the pan, whisking con-
sundae treat. butter. Press into a greased 15-in. x 10-in. stantly. Add lemon peel. Cook and stir over
x 1-in. baking pan. Bake at 350° for 11-15 low heat until mixture reaches at least
Peaches are a good substitute in this recipe.” minutes or until set. Cool on a wire rack. 160° and coats the back of a metal spoon.
Break into small pieces and set aside. Remove from heat; strain. Stir in lemon
2 cups milk juice. Cool quickly by placing pan in a
For ice cream, in a small saucepan, heat
3/4 cup sugar half-and-half to 175°; stir in sugar until dis- bowl of ice water; stir for 2 minutes. Stir
1-1/2 cups mashed fresh nectarines solved. Remove from the heat. Cool quick- in cream. Cover and refrigerate for sever-
(about 6 medium) al hours or overnight.
ly by placing pan in a bowl of ice water;
1-1/2 teaspoons lemon juice Fill cylinder of ice cream freezer two-
stir for 2 minutes. Pour into a large bowl.
1-1/2 cups heavy whipping cream In a blender, combine the cream, vanilla thirds full; freeze according to manufac-
1/2 teaspoon vanilla extract and cream cheese; cover and process un- turer’s directions. Refrigerate remaining
1/8 teaspoon almond extract til smooth. Stir into half-and-half mixture. mixture until ready to freeze. Transfer to
1/8 teaspoon salt Cover and refrigerate for several hours or a freezer container; freeze for 2-4 hours
In a small saucepan, heat milk to 175°; stir overnight. before serving. Yield: 1-1/2 quarts.
in sugar until dissolved. Cool quickly by Fill cylinder of ice cream freezer two-
placing pan in a bowl of ice water; stir for thirds full; freeze according to manufac-
2 minutes. turer’s directions (mixture will be very
In a small bowl, combine nectarines soft). Refrigerate remaining mixture until
and lemon juice. In a large bowl, combine ready to freeze.
the milk mixture, cream, extracts and salt; In a large bowl, layer a third of the ice
stir in nectarine mixture. cream, cookie dough pieces and crust
Fill cylinder of ice cream freezer two- mixture; repeat layers twice. Swirl ice
thirds full; freeze according to manufac- cream. Freeze for 2-4 hours before serv-
turer’s directions. Transfer to a freezer ing. Yield: 2 quarts.
container; freeze for 2-4 hours before EDITOR’S NOTE: For food safety reasons, use only
serving. Yield: about 1 quart. commercially prepared cookie dough.
Cookie Dough
Ice Cream
..........................................
Stacie Wash
Chesterfield, Virginia BOWL ’EM OVER!
.......................................... Dress up purchased waffle bowls
“My grandmother makes a chocolate chip by dipping the rims in melted choco-
cookie dough cheesecake every time my late and then in nuts, coconut, can-
brother comes home. It inspired me to put dies or colorful decorating sprinkles.
together two of my favorite things—cheese-

top
it off...
What could make ice cream
even more delicious? Gooey
homemade toppings, of course!
Banana Caramel
Share a delicious secret. Topping
PREP/TOTAL TIME: 10 min.
IT’S MADE WITH 1/3 LESS FAT PHILLY. ..........................................
Philly Neufchâtel has All the Taste of Regular PHILLY with 1/3 Less Fat. Angie Cassada
Monroe, North Carolina
..........................................
PHILADELPHIA PEACHES ‘N CREAM
NO-BAKE CHEESECAKE
“This topping was made famous in New Or-
leans, and the recipe came from a hotel chef
Prep: 15 minutes Total: 4 hours 15 min. (incl. refrigerating) there. Guests rave about it when I make it.”
2 cups HONEY MAID Graham 1 pkg. (4-serving size) JELL-O Brand
1 jar (12-1/4 ounces) caramel ice
cream topping
Cracker Crumbs Peach Flavor Gelatin
6 Tbsp. margarine, melted 2 fresh peaches, chopped
1/2 teaspoon ground cinnamon
1 cup sugar, divided 1 tub (8 oz.) COOL WHIP LITE 1/2 teaspoon grated lemon peel
4 pkg. (8 oz. each) PHILADELPHIA Whipped Topping, thawed
5 medium firm bananas, cut into 1/4-
Neufchâtel Cheese, 1/3 Less Fat inch slices
than Cream Cheese, softened 1 teaspoon rum extract
Vanilla ice cream
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of
13x19-inch pan. Refrigerate while preparing filling.
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 firm. Store leftovers in refrigerator.
Makes 16 servings, 1 piece each.
Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
A LIT TLE TASTE OF HE AVEN

Create your own cheesecakes at creamcheese.com
© 2008 Kraft Foods

They’ll grill you
for the recipe.
THE SECRET IS 1/3 LESS FAT PHILLY.
PHILLY BBQ
In a large saucepan, combine the ice Discard cinnamon stick. Gently stir in RANCH CHICKEN DIP
cream topping, lemon juice, cinnamon remaining raspberries. Cover and refriger-
and lemon peel. Cook and stir over medi- ate until chilled. Serve over ice cream. Prep: 10 minutes Total: 12 minutes
um heat until heated through. Yield: 3 cups.
1 pkg. (8 oz.) PHILADELPHIA
Just before serving, stir in bananas NUTRITION FACTS: 1/4 cup (calculated without ice Neufchâtel Cheese, 1/3 Less Fat than
and extract. Serve over ice cream. Yield: cream) equals 82 calories, 1 g fat (1 g saturated fat),
Cream Cheese, softened
3-1/2 cups. 3 mg cholesterol, 32 mg sodium, 19 g carbohydrate,
2 g fiber, trace protein. DIABETIC EXCHANGES: 1/2 1/4 cup KRAFT Original Barbecue Sauce
starch, 1/2 fruit.
Raspberry Sauce 1 pkg. (6 oz.) OSCAR MAYER Grilled
Chicken Breast Strips, chopped
PREP: 15 min. + cooling
..........................................
Butter Pecan Sauce 2 Tbsp. KRAFT Light Ranch Reduced
PREP/TOTAL TIME: 25 min. Fat Dressing
Marilyn Cox .......................................... 1/4 cup chopped red peppers
Sayre, Pennsylvania
.......................................... Delores Goossen 2 green onions, sliced
Morris, Manitoba
“My family has enjoyed this recipe for many ..........................................
years. Serve the pretty sauce well chilled over “Try this rich, buttery sauce over ice cream, SPREAD Neufchâtel cheese onto bottom
ice cream, and top with whipped cream.” of microwaveable 9-inch pie plate; top
fried ice cream or slices of angel food cake for with barbecue sauce and chicken.
1/4 cup sugar a satisfying dessert. It’s so delicious!”
MICROWAVE on HIGH 2 min. or until
2 tablespoons quick-cooking tapioca 1/2 cup butter, cubed heated through; top with remaining
2 packages (10 ounces each) frozen 3/4 cup sugar ingredients.
sweetened raspberries, thawed,
divided 1/4 cup light corn syrup
SERVE with WHEAT THINS Snack
1/2 cup water 1 cup heavy whipping cream Crackers and cut-up fresh vegetables.
1 cinnamon stick 1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract Makes 2-1/4 cups or 18 servings,
1/8 teaspoon salt 2 Tbsp. each.
Dash ground nutmeg Vanilla ice cream
1/3 cup lemon juice In a large heavy saucepan, cook butter Substitute: Prepare as directed, using
1 tablespoon butter over medium heat for 4-6 minutes or until your favorite KRAFT Barbecue Sauce.
Ice cream of your choice golden brown. Stir in sugar and corn
syrup; cook and stir for 2 minutes or until
In a large saucepan, combine sugar and
sugar is dissolved. Remove from the heat;
tapioca. Add one package of raspberries;
gradually stir in cream.
stir to coat. Let stand for 15 minutes.
Bring to a boil. Reduce heat to medium.
Stir in the water, cinnamon stick, salt and
Cook until sauce begins to thicken. Re-
nutmeg. Bring to a boil over medium heat,
move from the heat. Stir in pecans and
stirring occasionally. Remove from the
vanilla. Serve warm over ice cream. Yield: A L I T T L E TA S T E O F H E AV E N
heat. Add the lemon juice and butter; stir
2 cups. Discover enter taining recipes
until butter is melted. Cool for 20 minutes. at creamcheese.com
© 2008 Kraft Foods
&
gadgets What it is: Deni Automatic Ice Cream
Maker. Freeze the canister for 8 hours,
goodies
then fill with ice cream ingredients.
Makes 1-1/2 quarts. $59.99
Why we like it: Say good-bye to aching
arms—this easy-to-use electric ice
cream maker does all the work for you.
It even has a candy crusher so you can
We just had to let you in on a easily add cookies, nuts and more into
few of the fun, summer finds your ice cream. In 30 minutes or less,
you’ve made a delicious, creamy dessert!
our TOH editors really like.
What it is: LollipopTree Dessert Sauces.
Top ice cream, pound cake or quick
breads for a flavor accent. Products are
“good simple food” made with organic
and all-natural ingredients. 11-ounce jar.
$8.00
Why we like it: What’s not to like? The
Chocolate Fudge Sauce, Raspberry
Sauce and indulgent Chocolate Mocha
Sauce are especially good warmed up
and drizzled over a chilled scoop of
vanilla ice cream. In addition to their
flavorful sauces, the folks at family-run
LollipopTree concoct jellies, savory
sauces and bread mixes in their New
Hampshire factory kitchen.
What it is: Indulge yourself with a

frosty 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. $12.99
Why we like it: You can’t go wrong
with a cookbook full of sweet treats to
cool you off on hot summer days. There
are quick and easy ideas to make for kids
as well as luscious desserts that are guar-
anteed to impress guests. We plan to
have fun with this cookbook all summer
long....and the rest of the year, too!
What it is: Chef’s Choice Waffle Cone

Express. Included with this electric waf-
fle maker are traditional recipes and a
mold to curve your batter into the per-
fect cone. $59.99
Why we like it: Our Test Kitchen staff
had a blast with this fun, easy-to-use
treat maker. The best part? The result-
ing crunchy, malt-shop-quality waffle
cone, of course!
For more information on these products, go to tasteofhome.com/links.

POTLUCK PLEASERS
big on
............
Recipes
chocolate!
can be
found on
page 47
CHOCOLATE-
HAZELNUT
BROWNIE
BITES
Pretty, mini
brownies add pizzazz
to this mouth-watering
picnic menu.
{ Pass the Word! We want your

plentiful potluck recipes and tips at
tasteofhome.com. } REFRIGERATOR PICKLES STROMBOLI SANDWICHES VEGGIE POTATO SALAD

PA RT Y O F T W O
............
{ Do you cook for one or two?
Share recipes for your best downsized
dishes at editors@tasteofhome.com. }
Dash pepper
3 cups torn mixed salad greens
2 tablespoons chopped dried
cranberries
2 tablespoons sliced almonds,
toasted
In a small bowl, whisk the oil, vinegar,
basil, brown sugar, mustard, garlic and
pepper. Divide salad greens between two
plates; drizzle with dressing. Sprinkle
with cranberries and almonds. Yield: 2
servings.
Peaches ’n’ Cream Cups

PREP: 10 min. + chilling
..........................................
Suzanne Cleveland
Lyons, Georgia
..........................................
summer sizzler
For a no-fuss dessert that’s as refreshing as a
summer breeze, try these tasty treats with a
cool, creamy yogurt filling and a gingersnap
Food for Thought: Pounding fragrant things–particularly garlic, basil, parsley–is a tremendous antidote to depression. —Patience Gray
crumb topping.
1 gingersnap cookie, crumbled
This delicious downsized dinner won’t heat up the kitchen. 1/4 teaspoon ground ginger
1 carton (6 ounces) peach yogurt
1/4 cup cream cheese, softened
Sirloin with Blue ed. Rub over both sides of steaks.
Grill steaks, covered, over medium heat
1/4 teaspoon vanilla extract
Cheese Butter for 5-6 minutes on each side or until meat
1/3 cup sliced peaches, drained and
chopped
PREP: 25 min. + chilling | GRILL: 10 min. reaches desired doneness (for medium-
.......................................... rare, a meat thermometer should read In a small bowl, combine crumbs and gin-
Sharon Johnson 145°; medium, 160°; well-done, 170°). ger; set aside. In a small mixing bowl, beat
Minneapolis, Minnesota Unwrap blue cheese butter; cut two the yogurt, cream cheese and vanilla un-
.......................................... 1/2-in.-slices from log. Place one slice on til smooth. Fold in peaches.
Few meats are as mouth-watering as a juicy, each steak. Cover and refrigerate remain- Spoon into two 6-oz. cus-
grilled steak. And when you top a tender sir- ing butter for 1 week or freeze for up to 3 tard cups; cover and refrig-
loin with savory blue cheese and walnut but- months. Yield: 2 servings. erate for 1 hour. Just before
serving, sprinkle with re-
ter, it’s mouth-watering and memorable.
served crumb mixture.
1/2 cup crumbled blue cheese Mixed Greens Yield: 2 servings.
1/4 cup butter, softened with Garlic-Basil
1/4
2
cup chopped walnuts, toasted
tablespoons minced fresh parsley
Vinaigrette
1-3/4 teaspoons minced fresh rosemary, PREP/TOTAL TIME: 20 min.
..........................................
divided
6 large garlic cloves, peeled Dawn Bryant
Thedford, Nebraska
1/4 teaspoon salt ..........................................
1/4 teaspoon pepper
“Almonds add flavor, texture and crunch—
2 boneless beef sirloin steaks (6
ounces each)
plus extra nutrition—to this tart, cranberry-
studded salad. I like to serve it with Cornish
In a small bowl, combine the blue cheese, game hens, wild rice and broiled asparagus.”
butter, walnuts, parsley and 3/4 teaspoon
rosemary; set aside. Shape into a 5-in. log; 3 tablespoons olive oil
wrap in plastic wrap. Refrigerate for 30 1 tablespoon raspberry vinegar
minutes or until firm. 1 tablespoon chopped fresh basil
SERVES TWO. Need more appeal-
In a small food processor, combine the 2 teaspoons brown sugar ing small-scale recipes? Check out
garlic cloves, salt, pepper and remaining 1/2 teaspoon Dijon mustard www.tasteofhome.com/plus!
rosemary. Cover and process until blend- 1 garlic clove, minced

G O T TA T RY I T
............
Cherry Ice Cream Cake ICE CREAM CAKE: Freeze for 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce;
2 pints cherry or cherry vanilla ice
PREP: 20 min. + freezing cream, softened, divided freeze for 20 minutes. Top with remaining
..........................................
cherry ice cream; sprinkle with 1 cup
★ Kathy Kittell 3 cups crushed shortbread cookies,
divided cookie crumbs. Cover and freeze for 4
Lenexa, Kansas 1 pint vanilla ice cream, softened hours. Transfer remaining sauce to a mi-
..........................................
crowave-safe dish; cover and refrigerate.
“A friend shared this recipe, which has In a small saucepan, heat cream and but-
Remove dessert from freezer 10 min-
become an all-time favorite of mine. It’s so ter over low heat until butter is melted;
utes before serving. Using plastic wrap,
versatile! I’ve substituted different cookies remove from the heat. Add chips; let
remove dessert from pan; discard plastic
(macaroon or chocolate chip), ice cream stand for 1 minute. Whisk until sauce is
wrap. Press remaining cookie crumbs into
smooth. Stir in vanilla. Cool for 30 min-
flavors and chips with delicious results.” sides. Using a serrated knife, cut into 12
utes, stirring occasionally.
slices. Warm reserved sauce in a mi-
2/3 cup heavy whipping cream Meanwhile, line the bottom and sides
crowave; serve with ice cream cake. Yield:
2 tablespoons butter of a 9-in. x 5-in. x 3-in. loaf pan with plastic
12 servings (1-1/4 cups sauce).
1 package (11 ounces) milk chocolate wrap. Spread 1 pint cherry ice cream into
chips prepared pan; sprinkle with 1 cup cookie
1 teaspoon vanilla extract crumbs. Top with vanilla ice cream.

fire it up!
The sizzle of a hot grill is sure to make
your mouth water. Bask in the sun while
cooking up these savory grilled recipes.
Baby Back Ribs

Dilly Vegetable Medley
Baby Back Ribs 1/4 cup paprika piece of heavy-duty foil (about 28 in. x 18
in.). Seal the edges of foil. In a small bowl,
PREP: 15 min. | GRILL: 1 hour 20 min. 1 tablespoon pepper
.......................................... 1 teaspoon garlic powder combine barbecue sauce and beer; set
Joanne Parks 1 teaspoon onion powder aside.
Steger, Illinois Grill ribs, covered, over indirect medi-
1/2 teaspoon cayenne pepper
.......................................... um heat for 1 hour. Carefully remove ribs
SAUCE:
“After many tries, these are the most tender from foil. Place over direct heat; baste
1/2 cup barbecue sauce
and best-tasting ribs I have ever made. with reserved sauce. Grill 20 minutes
1/4 cup nonalcoholic beer or beef
Everyone who tries them says the same!” longer or until juices run clear and meat
broth
is tender, turning once and basting occa-
2 racks pork baby back ribs Rub ribs with oil. In a small bowl, com- sionally. Yield: 4 servings.
(about 4-1/2 pounds) bine the brown sugar, paprika, pepper,
2 tablespoons olive oil garlic powder, onion powder and
1/4 cup packed brown sugar cayenne; rub over ribs. Wrap in a large more Fire It Up! on page 18 >

There’s no mistaking the full, juicy flavor of a Johnsonville Smoked Brat.
Slowly and naturally smoked over real hardwoods. No liquid smoke,
no fillers, no shortcuts. flavor up
www.johnsonville.com
© 2008 Johnsonville Sausage
fire it up! from page 16 remaining vegetables. Grill, covered, over
medium heat for 20-25 minutes or until
potatoes are tender, turning once. Yield:
2 pork tenderloins (1 pound each),
cut into 1-inch cubes
3 medium ears sweet corn, cut into
13 servings. 1-inch wheels
Dilly Vegetable Medley NUTRITION FACTS: 3/4 cup equals 91 calories, 4 g
1 large onion, cut into wedges
fat (1 g saturated fat), 0 cholesterol, 109 mg sodium, 1 large green pepper, cut into 1-inch
PREP: 25 min. | GRILL: 20 min.
.......................................... 12 g carbohydrate, 2 g fiber, 2 g protein. DIABETIC pieces
EXCHANGES: 1 vegetable, 1 fat, 1/2 starch.
Rebecca Barjonah 1 package (11-1/2 ounces) cherry
tomatoes
Coralville, Iowa
.......................................... Family Favorite Kabobs 1/2 pound medium fresh mushrooms
“I love to eat what I grow, and I’ve tried 1-1/2 cups cubed fresh pineapple
PREP: 30 min. + marinating
many combinations of fresh vegetables from GRILL: 20 min. Place potatoes in a large saucepan and
my garden. This one is really great! I never .......................................... cover with water. Bring to a boil. Reduce
have leftovers when I make this tasty side.” Dione Steffens heat; cover and simmer for 15-18 minutes
Dimmitt, Texas or until tender. Drain and cool slightly;
1/4 cup olive oil .......................................... set aside.
2 tablespoons minced fresh basil These hearty, meat-and-potato skewers have a In a small bowl, combine the oil, lemon
2 teaspoons dill weed little something to please everyone, from juice, Worcestershire sauce, vinegar, soy
1/2 teaspoon salt pineapple to pork. “I cook these kabobs, even in sauce, mustard, parsley, pepper and gar-
1/2 teaspoon pepper the winter; I just shovel a path out to the grill.” lic. Pour half into a large resealable plas-
7 small yellow summer squash, cut tic bag; add the pork. Pour remaining
into 1/2-inch slices 6 small red potatoes, halved
marinade into another large resealable
1 pound Yukon Gold potatoes, cut 1-1/2 cups vegetable oil plastic bag, add the vegetables and
into 1/2-inch cubes 1/3 cup lemon juice pineapple. Seal both bags and turn to
5 small carrots, cut into 1/2-inch slices 1/3 cup Worcestershire sauce coat; refrigerate for 2 hours. Drain and
In a very large bowl, combine the first five 1/4 cup white wine vinegar discard both marinades.
ingredients. Add vegetables and toss to 1/4 cup soy sauce On 12 metal or soaked wooden skewers,
coat. Place half of the vegetables on a 3 tablespoons prepared mustard alternately thread pork with vegetables
double thickness of heavy-duty foil 2 tablespoons minced fresh parsley and pineapple. Grill, covered, over medium
(about 18 in. square). Fold foil around 3 teaspoons pepper heat for 8-10 minutes on each side or until
vegetables and seal tightly. Repeat with 2 garlic cloves, minced pork juices run clear. Yield: 6 servings.
© ConAgra Foods, Inc. All Rights Reserved.

www.pam4you.com
Stop food from sticking to tongs, spatulas, aluminum foil, even the grill.
Family Favorite Kabobs Grilled Stuffed Meat Loaf
Grilled Stuffed 1/3 cup milk of edges. Roll up jelly-roll style, starting
with a short side and peeling foil away
Meat Loaf 1/2 cup old-fashioned oats
1/2 teaspoon salt while rolling. Seal seam and ends. Discard
PREP: 25 min. 1/4 teaspoon pepper the foil.
GRILL: 50 min. + standing 1-1/2 pounds ground beef Prepare grill for indirect heat, using a
.......................................... drip pan. Form a double thickness of
SAUCE:
Melissa Maseda 1/2 cup ketchup heavy-duty foil (about 14 in. square); cut
Dixon, California
2 tablespoons brown sugar three slits in foil. Place meat loaf on foil;
.......................................... place on the grill rack over drip pan.
2 teaspoons prepared mustard
A twist on traditional meat loaf, this entree Grill, covered, over indirect medium
gets you out of the kitchen to enjoy the sum- In a large skillet, saute mushrooms and heat for 35 minutes. Combine sauce ingre-
mer sun. “My husband loves this dish served onion in butter until tender; set aside. dients; brush over loaf. Grill 15-20 minutes
with grilled corn on the cob.” In a large bowl, combine the egg, milk, longer or until meat is no longer pink and
oats, salt and pepper. Crumble beef over a meat thermometer reads 160°. Let stand
2 cups sliced fresh mushrooms mixture and mix well. 15 minutes before slicing. Yield: 8 servings.
1 medium onion, thinly sliced On a large piece of heavy-duty foil, pat
1 tablespoon butter beef mixture into a 12-in. x 8-in. rectangle;
1 egg, beaten spoon mushroom mixture to within 1 in. more Fire It Up! >
FOOD STICKS TO NOTHING™

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
Food for Thought: Grilling, broiling, barbecuing…is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach. —James Beard
1/2 teaspoon dried oregano

1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast
halves (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 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely
chopped
In a large resealable plastic bag, combine
the first eight ingredients; add the chick-
en. Seal bag and turn to coat; refrigerate
for 4 hours. Meanwhile, in a small bowl,
combine salsa ingredients. Cover and re-
frigerate until serving.
Drain and discard marinade. Grill, cov-
ered, over medium heat for 5-6 minutes
Bacon-Wrapped on each side or until juices run clear.
Seafood Skewers Serve with salsa. Yield: 4 servings (3 cups
salsa).
EDITOR’S NOTE: When cutting hot peppers, dispos-
able gloves are recommended. Avoid touching your
Bacon-Wrapped der; add shrimp and scallops. Seal bag
and turn to coat; let stand for 10 minutes.
face.
Seafood Skewers Meanwhile, in a large skillet, cook ba-

NUTRITION FACTS: 1 chicken breast half with 3/4
cup salsa equals 185 calories, 4 g fat (1 g saturated
PREP/TOTAL TIME: 30 min. con over medium heat until partially fat), 63 mg cholesterol, 178 mg sodium, 13 g carbo-
.......................................... cooked but not crisp. Drain on paper tow- hydrate, 2 g fiber, 24 g protein. DIABETIC EX-
Audrey Hagerty els. Drain and discard marinade. Wrap
CHANGES: 3 very lean meat, 1 vegetable, 1/2 fruit,
1/2 fat.
Kunkletown, Pennsylvania one bacon piece around each shrimp and
.......................................... scallop half.
With a little kick from cayenne, these On six metal or soaked wooden skew-
scrumptious kabobs will be the hit of your ers, alternately thread the shrimp, scal-
next barbecue. The crunchy bacon wraps lops and lemon wedges. Grill, covered,
create moist, tender shrimp and scallops. over medium heat for 8-12 minutes or
until shrimp turn pink and scallops are
opaque, turning occasionally. Remove
1/2 teaspoon cayenne pepper
from skewers; squeeze lemon wedges
1/8 teaspoon garlic powder over seafood. Yield: 3 servings.
12 uncooked jumbo shrimp, peeled
and deveined
6 large sea scallops, halved
Grilled Chicken
widthwise with Salsa
12 bacon strips, halved
PREP: 25 min. + marinating
1 medium lemon, cut into wedges GRILL: 10 min.
In a large resealable plastic bag, combine ..........................................
the lemon juice, cayenne and garlic pow- Julie Simpson
North Aurora, Illinois
..........................................
SUMMER SIZZLE! Looking for “I know summer’s arrived when I make this
more great grilling ideas? Check out
tasteofhome.com/plus! grilled dish, with all its fresh ingredients. The Grilled Chicken with Salsa
colorful salsa is bursting with zesty flavor.”

summer-day
JUST DESSERTS
............
delights
Sweeten an afternoon on the deck
or an indoor dinner with one of
the luscious recipes
on the next page.
Chocolate Party Cake

Chocolate Party Cake 1 carton (8 ounces) frozen whipped
topping, thawed
Frosty Toffee Bits Pie
PREP: 20 min. | BAKE: 35 min. + cooling 1 package (8 ounces) milk chocolate
................................
English toffee bits, divided
★ Gloria Warczak 1 graham cracker crust (9 inches)
Cedarburg, Wisconsin
................................ In a large mixing bowl, beat cream cheese
“This moist cake is so delicious, with its and sugar until smooth. Beat in cream un-
creamy coffee-flavored icing. Guests usually til blended. Fold in whipped topping and
ask for the recipe.” 1 cup toffee bits.
Spoon into crust; sprinkle with remain-
1 package (18-1/4 ounces) devil’s ing toffee bits. Cover and freeze overnight.
food cake mix Remove from the freezer 10 minutes be-
1 package (3.4 ounces) cook-and- fore serving. Yield: 6-8 servings.
serve chocolate pudding mix
1 envelope whipped topping mix
1 cup water Russian Cream
1/4 cup vegetable oil PREP: 20 min. + chilling
4 eggs ................................
MOCHA RUM ICING: Barbara Ulrich
2 tablespoons butter, softened Newark Valley, New York
................................
2 cups confectioners’ sugar
1/3 cup baking cocoa
“I’m a busy veterinarian, so my husband,
2 tablespoons refrigerated nondairy
Jim, and I share cooking duties for our fami-
creamer ly. We love this pretty parfait, layered with
1/2 teaspoon rum extract raspberries, and like serving it to guests.”
2 to 3 tablespoons brewed coffee 1envelope unflavored gelatin
Chopped pecans, optional 1/2cup cold water
In a large mixing bowl, combine the first 1cup heavy whipping cream
six ingredients; beat on low speed for 30 3/4cup sugar
seconds. Beat on medium for 4 minutes. 1cup (8 ounces) sour cream
Pour into a greased and floured 10-in. flut- 1/2teaspoon vanilla extract
ed tube pan. 1package (10 ounces) frozen
Bake at 350° for 35-40 minutes or until a sweetened raspberries, thawed
toothpick inserted near the center comes Fresh raspberries and mint sprigs,
out clean. Cool for 10 minutes before re- optional
moving from pan to a wire rack to cool In a small saucepan, sprinkle gelatin over
completely. cold water; let stand for 1 minute. Bring
For icing, in a small mixing bowl, beat to a boil; cook and stir until gelatin is dis-
the butter, confectioners’ sugar, cocoa, solved. Remove from the heat; set aside.
creamer, extract and enough coffee to In another saucepan, heat whipping
achieve desired drizzling consistency. cream and sugar over medium heat until
Drizzle over cake. Garnish with pecans if sugar is dissolved and mixture is luke-
desired. Yield: 12 servings. warm. Remove from the heat; stir in gela-
tin mixture until completely dissolved.
Frosty Toffee Bits Pie Cover and refrigerate for 30 minutes or
until slightly thickened.
PREP: 10 min. + freezing Stir in sour cream and vanilla. In each
................................ of four parfait glasses, place a scant 1/4
★ LaDonna Reed cupful of cream mixture; top each with a
Ponca City, Oklahoma rounded tablespoonful of raspberries. Re-
................................
peat layers. Top each with a scant 1/4 cup
“On a hot summer day or to finish off a of cream mixture. Cover and refrigerate
wonderful meal any time, this freezer dessert for 3 hours or until set. Just before serv-
tastes oh-so-good! It’s both creamy and ing, garnish with fresh raspberries and
crunchy.” mint if desired. Yield: 4 servings.
{ }
1 package (3 ounces) cream cheese,
softened Sweet Finales. Please share your
2 tablespoons sugar favorite dessert treats with us. Go to
tasteofhome.com or see page 64. Russian Cream
1/2 cup half-and-half cream

2ED WHITE BLUE
AND DELICIOUS®
BXk`\ 9ifne# C`]\jkpc\ <og\ik Xe[ KM
?fjk% A<CC$F 9iXe[ Xe[ :ffc N_`g Xi\
gifl[ jgfejfij f] k_\ BXk`\ 9ifne
Nfibj_fg fe GlYc`Z K\c\m`j`fe%
7AVE 9OUR &LAG #HEESECAKE

Gi\g1 )' dè% gclj i\]i`^\iXk`fe
( hk% jkiXnY\ii`\j# [`m`[\[ JC@:< ( Zlg f] k_\ jkiXnY\ii`\j% ?Xcm\ i\dXèè^ jkiXnY\ii`\j% Jkì Yf`cè^
( (Ð) Zlgj Yf`cè^ nXk\i nXk\i èkf A<CC$F lek`c [`jjfcm\[% 8[[ `Z\ kf Zfc[ nXk\i kf dXb\ ) Zlgj% 8[[
) gb^% +$j\imè^ j`q\ \XZ_ A<CC$F 9iXe[ >\cXkè# kf A<CC$F2 jkì lek`c `Z\ `j d\ck\[% I\]i`^\iXk\ , dè% fi lek`c Zfej`jk\eZp f]
Xep i\[ ÕXmfi leY\Xk\e \^^ n_`k\j%
@Z\ ZlY\j :FM<I Yfkkfd f] (*o0$èZ_ gXe n`k_ ZXb\% Jkì jc`Z\[ jkiXnY\ii`\j Xe[ ( Zlg
( Zlg Zfc[ nXk\i Ycl\Y\ii`\j èkf A<CC$F2 gfli fm\i ZXb\% I\]i`^\iXk\ + _flij fi lek`c j\k%
( gb^% ('%., fq% gfle[ ZXb\# Zlk èkf (' jc`Z\j
( (Ð* Zlgj Ycl\Y\ii`\j# [`m`[\[ 9<8K Zi\Xd Z_\\j\ Xe[ jl^Xi è cXi^\ Yfnc n`k_ n_`jb lek`c Yc\e[\[2 ^\ekcp
) gb^% / fq% \XZ_ G?@C8;<CG?@8 :i\Xd :_\\j\# jf]k\e\[ jkì è :FFC N?@G% Jgi\X[ fm\i A<CC$F% Kfg n`k_ jkiXnY\iip _Xcm\j Xe[
(
Ð+ Zlg jl^Xi Ycl\Y\ii`\j kf dXb\ ÕX^% Jkfi\ è i\]i`^\iXkfi%
( klY / fq% :FFC N?@G N_`gg\[ Kfggè^# k_Xn\[ DXb\j )' j\imè^j# fe\ g`\Z\ \XZ_%
=fi dfi\ î\Xk i\Z`g\j m`j`k a\ccf%Zfd Xe[ Zffcn_`g%Zfd
)''/ BiX]k =ff[j

F I E L D E D I T O R FAV O R I T E S
............
come and get it—

gluten-free!
Our grandson loves Nana’s hamburgers and always expects them
FIELD EDITOR:
Peggy on his regular visits to our farm. What could be better for a sum-
Gwillim mer meal, along with baked beans, salad and chocolate cake?
Strasbourg,
Saskatchewan
When I was diagnosed with celiac disease, a few ley seemed very simple until I started reading
FAMILY: years ago, I wondered whether I’d have to give labels and discovered malt, unidentified hy-
Peggy and husband up favorite foods like these. drolyzed plant protein, oats and wheat products
Gordon, a grain farmer,
have three children and
Thankfully, the answer is no! The mantra with in so many items on the grocery shelves! What
one grandchild. our family is that a recipe is just a good place to was I going to eat?
start—then you modify as to personal prefer- Gluten-free Worcestershire sauce, for exam-
JOB:
ence, what’s in the cupboard and who is coming ple, comes to the rescue for Strawberry Spinach
Full-time
nurse practitioner
to dinner. Salad. Its delicious vinaigrette dressing is so
I’ve successfully adjusted many of the recipes easy to prepare. We make extra candied al-
HOBBIES/ACTIVITIES: I’d been using for years to make them gluten- monds because, in our house, they don’t all
Riding her four regis- free. This menu of Grilled Burgers, Slow- make it to the salad! They are just too yummy.
tered Morgan horses,
scrapbooking, quilting.
Cooked Bean Medley, Strawberry Spinach Salad
and Almond Chocolate Cake is still so delicious
Desserts a Challenge
Peggy and Gordon are To modify breads and cakes for my special diet
amateur radio opera- that others never suspect the recipes meet my
often requires alternative ingredients and origi-
tors. He (VE5UJ) volun- dietary restrictions. (Find Peggy’s recipes on
teers for the Saskatche- nal recipes that have little leavening. Almond
page 43.)
wan network; Peggy Chocolate Cake is one that worked! It was a big
Gluten-free flour and gluten-free onion soup
(VE5ACT) participates in hit with friends in my quilting guild and scrap-
mix are used in the flavorful Grilled Burgers.
ham radio activities. booking workshop.
Cooked long grain rice makes a good filler to
My husband, Gordon, and I grow wheat,
substitute for the bread crumbs I used to add.
canola and legumes (peas, beans, lentils and
I make the patties in bulk and keep them in
chickpeas). So it was rather ironic when I was
the freezer to allow a quick meal anytime.
diagnosed with celiac disease. We farm land his
GLUTEN- Keep the Kitchen Cool grandfather homesteaded in 1905 and love our
INTOLERANT? Quick to prepare and very tasty, my Slow- lifestyle. It keeps us close to the land and rein-
Are you or a loved one Cooked Bean Medley is great any season. The forces the importance of family and friends.
affected by gluten fact that the recipe is made in a slow cooker During the summer, we often have family
intolerance or celiac rather than baked in the oven is extra appealing gatherings for the simple reason that it seems
disease? Here’s good on a hot summer’s day. like a good idea to get together. We are privi-
news—we’ve started a
I didn’t realize the full impact of my situation leged to share our table with four generations,
new on-line community
until I started researching what a “gluten-free” ages 1 to 80-plus. They all enjoy this down-
group called Gluten-
diet really involved. No wheat, rye, oats or bar- home summer meal, and I hope you will, too!
Free Zone! Join this
group and share your
favorite recipes and
tips. Visit tasteof By Peggy Gwillim
home.com/glutenfree. Strasbourg, Saskatchewan

“A recipe is just a good place to start— Recipes
can be
found on
then you modify as to personal page 43
preference, what’s in the cupboard and

who is coming to dinner.”
Grilled Burgers
STRAWBERRY SPINACH SALAD SLOW-COOKED BEAN MEDLEY ALMOND CHOCOLATE CAKE

savory salads Southwestern
sandwiches
Spinach Salad
................................
★ Dixie Terry
Goreville, Illinois
Casual dining’s the way to go when ................................
“I came across this recipe a few years ago,
summer activities keep you busy. and it became a keeper after a trial at my
family table. It’s a delightful salad that will
surprise your taste buds.”
1/2 cup picante sauce
1/4 cup prepared Italian salad
dressing
1/4 teaspoon ground cumin
4 cups fresh baby spinach
1 can (15 ounces) black beans, rinsed
and drained
1 cup sliced fresh mushrooms
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 picante
sauce, 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 additional
picante sauce if desired. Yield: 6 servings.
Chicken Pasta Salad

PREP: 35 min. | COOK: 20 min.
..........................................
Megan Moore
Memphis, Tennessee
..........................................
This recipe combines the coolness of salad
and the zesty seasonings of pizza. It’s perfect
for a warm-weather get-together.
1 package (12 ounces) tricolor spiral
pasta
2 cups cubed part-skim mozzarella
cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe
olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced
pepperoni, halved
Southwestern Spinach Salad 1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning

1/2 teaspoon garlic powder Additional pizza sauce, optional 1/2 cup finely chopped celery
1/2 teaspoon salt Heat meatballs according to package di- 1/3 cup butter, cubed
1/4 teaspoon pepper rections. In a large saucepan, heat pizza 1/4 cup all-purpose flour
Food for Thought: To remember a successful salad is generally to remember a successful dinner. —George Ellwanger
Cook pasta according to package direc- sauce; stir in meatballs. In a small bowl, 1-1/2 cups chicken broth
tions; rinse with cold water and drain combine the cheeses and basil. In anoth- 1/2 cup milk
well. In a large serving bowl, combine the er bowl, whisk the egg white and water; 1 egg, beaten
cheese, chicken, peppers, mushrooms, set aside. 1/2 cup shredded Swiss cheese
olives, green onions, pepperoni and pasta. Unroll one pastry onto a greased 15-in. 1/4 teaspoon ground nutmeg
In a small bowl, whisk together the re- x 10-in. x 1-in. baking pan. Spoon half of 1/8 teaspoon white pepper
maining ingredients. Pour over salad; toss meatball mixture onto half of the pastry 8 slices white bread, toasted
to coat. Cover and refrigerate until serv- to within 1/2 in. of the edges. Top with 8 slices cooked turkey
ing. Toss before serving. Yield: 14 half of cheese mixture. Fold dough over 8 bacon strips, cooked and crumbled
servings. the filling, forming a half circle. Moisten 8 slices tomato
edges with water; press with a fork to 1/4 cup shredded Parmesan cheese
Meatball Calzones seal. Brush top with egg mixture. Repeat
with remaining pastry, meatball mixture In a large skillet, saute the mushrooms,
PREP: 20 min. | BAKE: 20 min. and egg mixture. onion and celery in butter until tender.
.......................................... Bake at 400° for 20-25 minutes or until Stir in the flour until blended; gradually
Dave Bremson golden brown. Cut each calzone into add broth and milk. Bring to a boil; cook
Plantation, Florida three wedges. Serve with additional pizza and stir for 2 minutes or until thickened.
.......................................... Stir a small amount of hot filling into
sauce if desired. Yield: 6 servings.
Using convenient frozen meatballs and pre- egg; return all to pan, stirring constantly.
pared pie pastry, this hearty sandwich is a Bring to a gentle boil; cook and stir 2 min-
great time-saver. To add crunch and color, Open-Faced Turkey utes longer. Stir in the Swiss cheese, nut-
drop in roasted red or green pepper strips. Sandwiches meg and pepper until cheese is melted.
Remove from the heat.
1 package (12 ounces) frozen fully PREP/TOTAL TIME: 30 min. Place toast on a baking sheet. Top each
cooked meatballs, thawed .......................................... piece with turkey, cheese sauce, bacon,
2 cups pizza sauce Phyl Broich-Wessling tomato and Parmesan cheese. Broil 3-4 in.
1 cup (4 ounces) shredded part-skim Garner, Iowa from the heat for 3-4 minutes or until
mozzarella cheese ..........................................
cheese is melted. Yield: 8 servings.
3/4 cup ricotta cheese Rich and comforting, this saucy, layered sand-
2 tablespoons minced fresh basil wich is full of flavor. “Sometimes, I bake squares
1 egg white of puff pastry and use them instead of toast.” SUPER SANDWICHES! Find
2 teaspoons water more easy sandwiches, hot and
1-1/3 cups sliced fresh mushrooms cold, at tasteofhome.com/plus.
1 package (15 ounces) refrigerated
pie pastry 1/2 cup chopped onion
Chicken Pasta Salad Meatball Calzones Open-Faced Turkey Sandwiches

MOM’S BEST MEAL
............
mornings to
remember
o
Teenage daughter treasures family breakfasts and cooking with Mom.
ne of my most vivid memories of hance the fresh taste of my mom’s Ambrosia

growing up in the Maine country- Fruit Salad. Warm and sweet, her Nutmeg
side is waking up to the sound of Blueberry Muffins melt in your mouth. And a
my mother, Janice Belbey (left), sip of Very Berry-licious Smoothies rounds
cooking in her cozy, cottage kitchen. Five live- out this meal in refreshing summer style.
“I will never ly children kept my mom busy, but she always
found time to make all her meals from
My mom, the oldest of seven children, grew
up in New Jersey and often helped her moth-
forget the lessons scratch, which is one of the nicest things
about her cooking. She doesn’t cut corners.
er in the kitchen. Now, I help my mom.
It was during Mom’s early-morning cook-
that I learned Mom was determined to give her children the
very best and continues to do so today.
ing sessions that I learned, at 18 months of
age, to stir a spoon and crack an egg without
from my mom I’m now a sophomore in high school and
the only child still at home. My brothers
making a mess. I attribute my eagerness to try
new recipes and cooking techniques from the
as we worked Daniel and Patrick are studying to be Catholic
priests. My other brother, Timothy, is in col-
hours I spent under my mom’s kind and pa-
tient guidance.
side by side in the lege, and my sister, Meghan, is a captain in the
Army. Dad is a biomedical technician, and for Try, Try Again
kitchen.” the past few years, Mom’s been teaching his-
tory at an international boarding school.
I remember the first time I attempted to
make Nutmeg Blueberry Muffins. I was so
Story by
Everyone in the family loves to hold get-to- proud of myself when I slid the muffin pan
Colleen Belbey gethers for neighbors and friends, and we into the oven. Imagine my shock, then, as I
Warwick, Rhode Island
have specific meals for specific occasions, in- pulled them out 35 minutes later and found
cluding birthdays and holidays. mushy clumps of berries instead. I was only 5,
but I was heartbroken. My mom, who never
Warm Welcome let failure discourage her, took the time to
I treasure the memories I have of our family walk me through the recipe and helped me
gathered around the kitchen table on sunny find my mistake (I had forgotten the flour!).
summer mornings. So the meal I submitted is She allowed me to try again, and my second
Recall Your for a special occasion of sorts—it’s a typical attempt was a success.
Mom’s Best? “homecoming” menu served when my broth- I will never forget the lessons that I learned
If we feature your mom’s ers and sister visit and we’re all together from my mom as we worked side by side in
meal, you’ll earn $75. Send again. It features Bacon Quiche, Ambrosia the kitchen. We still enjoy finding new
at least four recipes with Fruit Salad, Nutmeg Blueberry Muffins and recipes to try. And Mom continues to experi-
background information. Very Berry-licious Smoothies, a delightful ment, creating some truly tantalizing dishes.
See Contributor Guidelines summer drink (recipes on page 45). But I don’t think anything can compare to her
on page 64 or on our Web The fluffy Bacon Quiche has a tender crust country breakfasts. I hope you’ll enjoy this
site to find out more. and flavorful filling. Almonds and coconut en- one as much as my family does.

Recipes
can be
found on
page 45
BACON QUICHE
HOME FOR DINNER. Find

more Mom’s Best menus at
tasteofhome.com/plus.
AMBROSIA FRUIT SALAD NUTMEG BLUEBERRY MUFFINS VERY BERRY-LICIOUS SMOOTHIES

of his favorite kitchen creations are
macaroni and cheese, pizza, spaghetti
and lasagna.
He beams with pride as he offers his
homemade treats to others. He always
mentions the ingredients found in each
recipe and reminds everyone that
they’re enjoying a meal made by Jack.
Recently, we invited him to make Mo-
toring Munchies in our Test Kitchen for
a photo shoot. Afterward, Jack couldn’t
stop talking about it, his mom told us.
“He said his favorite part of the photo
shoot was making Motoring Munchies
because he never got to cook alone be-
fore,” Heather said. “Plus, he got to mix
it all up using his bare hands.”
Blueberry Cloud Pie

..........................................
Denise Heatwole
Waynesboro, Georgia
..........................................
kids in
“I always make two of these pies at a time
because my husband and five children devour
them in a hurry! We can hardly wait until
blueberries are in season to enjoy this easy
the kitchen
dessert.”
1-1/4 cups miniature marshmallows
3 tablespoons butter, cubed
2-1/2 cups crisp rice cereal
a
1 package (3 ounces) berry blue
gelatin
lthough he may not be able to cook dinner nightly. Need to bring a 1/2 cup boiling water
cross the street alone, 4-year- treat for school? Jack and Mom bake 1/2 cup cold water
old Jack Stuart is starting out cupcakes or cookies. With an extensive 2 cups heavy whipping cream
on the right foot in the kitchen. The collection of kiddie cookbooks, Jack lets 5 tablespoons confectioners’ sugar
budding chef from Wauwatosa, Wis- his creativity take him all over the 1-2/3 cups fresh blueberries
consin became fascinated with cooking kitchen…except for the stove. He knows Additional fresh blueberries
at age 2. When he received a play it’s hands off when it comes to hot pots In a large saucepan, combine marshmal-
kitchen and could pretend to cook for and pans. lows and butter. Cook and stir over medi-
his family, his interest increased. Jack specializes in measuring, mixing um heat until marshmallows are melted.
Now, Jack helps his mom, Heather, and asking Mom lots of questions. Some Stir in cereal. With greased hands, press

onto the bottom and up the side of a D O E S A N YO N E H AV E ?
greased 9-in. pie plate; set aside. ............
In a large bowl, dissolve gelatin in boil-
ing water; stir in cold water. Refrigerate
until partially set, about 1 hour.
In a small mixing bowl, beat cream un-
til it begins to thicken. Add sugar; beat
until soft peaks form. Fold berries and 3
cups whipped cream into gelatin mixture.
Pour into crust. Refrigerate pie and re-
maining whipped cream for up to 4 hours.
Readers looking for recipes turn here for help.
Garnish with reserved cream and addi-
tional blueberries. Yield: 6-8 servings. I had a copy of my aunt’s filling that combined gela-
recipe for Frozen Fruit tin, fruit juice and either
Motoring Munchies Salad, but I’ve lost it. I evaporated or sweetened
PREP/TOTAL TIME: 10 min. think the ingredients in- condensed milk. Might you
.......................................... clude fruit cocktail, cream have this recipe?
Nancy Schlinger cheese, salad dressing, —Patsy Fox
Middleport, New York maraschino cherries and 1517 Robin Crest Dr.
.......................................... West Columbia SC 29169
miniature marshmallows.
“While taking a long car trip, we snacked on I’d sure like a copy.
this mixture and didn’t even need to stop for —Kathleen Ryan
My mom used
dinner. It’s a lifesaver for traveling the open 168 White St. to make milk
road.” Oakfield WI 53065
shakes using
1 package (18 ounces) granola
without raisins
My sister-in-law’s mother- Karo syrup. I’m looking for a salsa
in-law makes traditional recipe our church can
1 can (17 ounces) mixed nuts
Italian cookies with pine
Does someone make for a fund-raiser
1 package (15 ounces) raisins
nuts. They’re fluffy and a know the that’s similar to one you’d
1 package (14 ounces) milk chocolate
M&M’s bit chewy. I’ve been wait- recipe? enjoy at an authentic Mex-
1 package (14 ounces) peanut M&M’s ing for her to write down —Judy Pruett ican restaurant.
191 Maudie Mae Dr.
1 package (12-1/4 ounces) Honey-Nut the recipe for —Kimberly Kinder
Madison AL 35757
Cheerios years. Do you P.O. Box 458
1 package (8.9 ounces) Cheerios Dublin VA 24084
have it?
In a large bowl, combine all ingredients. —Tricia Smith While on a houseboat one
Store in a covered container or large re- 3732 Cannon Point Dr. hot summer, I had a
Chesapeake VA 23321
sealable plastic bags. Yield: 4-1/2 quarts.
{ }
tortellini salad, but I can’t
remember whose recipe it
Kid Who Cooks? Please send your Does anyone was. Can anyone help me?
child’s photo along with a favorite, easy-
to-make recipe and a little information have a recipe for —Angela Vanella
about your young chef. See Contributor Somalia tea? It’s 10915 Emma Ave.
Chico CA 95928
Guidelines on page 64.
made with car-
JACK SAYS
“Always
damom and cin- I would love to
was
your han h namon sticks. have a recipe for
ds
before Thank you. deep-fat-fried
helping —Rebecca Good
the kitch
in
en.” 7478 Belfort Rd.
Battered Corn
Croghan NY 13327 Nuggets. Would
Back in the 1950s, my mom you share yours?
made a no-bake pie with a —Henrietta Loutzenhiser
6091 Banner Rd.
vanilla wafer crust and a Hemingford NE 69348
If you can answer any of these questions, write directly to the person
seeking information. If you have a question, submit it at tasteofhome.com. Please see
Contributor Guidelines on page 64.
Need a quick reply? Because we receive so many requests for this column, it could
be 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 and
pose your question. You’re bound to get a response in no time!

C A S UA L E NT E RTA I N I NG
............ By Laurel
Leslie
Sonora,
California
H
owdy! Have you
heard of Texas hold
’em? All the buzz
about this popular card game
inspired my husband, Bob,
and me to plan an evening
with our dinner group to learn
how to play.
We love theme parties, and
this was an easy one to get the
guests into costumes. Most
everyone can find a pair of
jeans and a Western shirt and
hat to wear.
They all thought the menu
was exceptional. Appetizers,
including a Lone Star Cheese
Ball served with nacho chips,
got the party off to a great start.
Panhandle Beef Brisket was so
tender, it literally melted in
your mouth, and the sauce had
just the right amount of heat.
Next to the brisket, creamy
Ranch Coleslaw, seasoned with
lime and cilantro, was a fresh
delight.
We finished off the evening
with a Southwestern classic,
Texas Pecan Pie. It was a real
crowd-pleaser.
For centerpieces, I stuffed
Panhandle cowboy boots with shredded
Beef Brisket packing material and floral oa-
Ranch Coleslaw sis to hold a “bouquet” of play-
ing cards threaded through
plastic forks. Rusty horseshoes
hold ’em
were propped up against the
boots and poker chips scat-
tered about.
Red-and-white-checked
or fold ’em…
tablecloths made for a Western
feeling, and I cut holes in play-
ing cards to make napkin rings.
Our gang had a good time—
I can always tell by the noise
level in our house. The party
recipes, found on page 34, are
Texas flavors are in the cards! a sure bet, even if you’re not
dealt a winning hand.
Casual Entertaining recipes on page 34 >

DO NOT HEAT JAR OVER OPEN FLAME. All trademarks are owned by Frito-Lay North America, Inc. ©2008
FREE THE FUN

MADE WITH REAL CHEESE. MADE FOR GOOD TIMES.
Lone Star Texas Pecan Pie
Cheese Ball
Food for Thought: Hungry is a mighty fine sauce. —Southern U.S. folk saying
hold’em...from page 32 1/2

2
2
cup white wine vinegar
tablespoons chili powder
tablespoons Worcestershire sauce
1 tablespoon minced fresh cilantro
Tortilla chips
In a food processor, combine the first five
Ranch Coleslaw 3
1/4
garlic cloves, minced
teaspoon cayenne pepper
ingredients; cover and process until
blended. Stir in chilies. Cover and refriger-
PREP/TOTAL TIME: 15 min. 1 fresh beef brisket (5 to 7 pounds), ate for 1 hour.
3 cups coleslaw mix trimmed Shape into a ball. Combine crushed tor-
1/4 cup Mexicorn, drained 2 tablespoons Liquid Smoke, tilla chips and cilantro; roll cheese ball in
1 jalapeno pepper, seeded and optional chip mixture. Serve with tortilla chips. Re-
chopped In a large saucepan, combine the first frigerate leftovers. Yield: 2 cups.
2 tablespoons chopped red onion nine ingredients. Bring to a boil, stirring EDITOR’S NOTE: This recipe was tested with Land
1 tablespoon minced fresh cilantro constantly. Reduce heat; simmer, uncov- O’Lakes light stick butter.
1/2 cup shredded cheddar cheese ered, for 30 minutes, stirring occasionally.
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
Remove from the heat. Remove 2 cups
sauce to a bowl; cover and refrigerate for
Texas Pecan Pie
1/2 teaspoon ground cumin serving. PREP: 20 min. | BAKE: 1 hour + cooling
In a large bowl, combine the first six in- Place brisket in a shallow roasting pan; 1/2 cup sugar
gredients. In a small bowl, combine the brush with Liquid Smoke if desired. Pour 3 tablespoons all-purpose flour
salad dressing, lime juice and cumin. Pour remaining sauce over meat. Cover and 1 cup light corn syrup
over the coleslaw and toss to coat. Refrig- bake at 325° for 3 hours or until meat is 1 cup dark corn syrup
erate until serving. Yield: 6 servings. tender. 3 eggs
Let stand for 5 minutes. Heat reserved 1 teaspoon white vinegar
EDITOR’S NOTE: When cutting hot peppers, disposable
gloves are recommended. Avoid touching your face. sauce. Thinly slice meat across the grain. 1/2 teaspoon vanilla extract
Serve sauce with meat. Yield: 16 servings. 1 cup chopped pecans
Panhandle EDITOR’S NOTE: This is a fresh beef brisket, not
corned beef.
Pastry for single-crust pie (9 inches)
Beef Brisket In a small bowl, whisk the sugar, flour,

corn syrups, eggs, vinegar and vanilla un-
PREP: 40 min. BAKE: 3 hours Lone Star Cheese Ball til smooth. Stir in pecans. Pour into pastry
2-1/4 cups ketchup
PREP: 20 min. + chilling shell. Cover edges with foil.
1-1/2 cups beef broth Bake at 350° for 35 minutes. Remove
2 cups (8 ounces) shredded cheddar
1 large onion, chopped cheese foil; bake 25-30 minutes longer or until a
1/2 cup packed brown sugar 1 package (8 ounces) reduced-fat knife inserted near the center comes out
cream cheese clean. Cool on a wire rack. Refrigerate
2 tablespoons reduced-fat butter leftovers. Yield: 8 servings.
1/8 teaspoon onion powder
{ }
1/8 teaspoon garlic powder
SOUTHWEST SETTING. Find pho- 1/4 cup chopped green chilies
Party Time! To send in recipes and
tos of Laurel’s colorful dinner table details of your event, go to tasteofhome.
1/2 cup baked nacho tortilla chips,
at tasteofhome.com/plus. com. See guidelines on p. 64.
crushed

CLIP & KEEP
corn is
KING
Our recent corn contest drew a bumper crop of appetizing reader recipes—almost 3,000 of them!—from
grits 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-watering Grilled Corn
Dip. Cathy will be able to enjoy dinner for four at the restaurant of her choice. Ten runners-up each
received a copy of our Contest Winning Annual Recipes 2007 cookbook.
You’ll find all 12 winning 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 the
winners of our “Italian Favorites” contest.
CONTEST WINNER
Corn
............
Kernels
When making corn chowder,
I get just the right consisten-
cy by using one of these
tricks: If the soup is too thick,
I add chicken broth, but if it
is too thin, instant mashed
potatoes do the trick!
—Marcia Carroll
Florence, Alabama
Do your corn
holders get lost in a
kitchen drawer? To
keep them together,
good as gold try sticking them

into a dry sponge.
That way, they are
easy to find and they
weet corn and summer naturally go togeth-
stay together.
S
dish, and it’s perfect for picnics.”
er, whether you’re enjoying a buttery, roast- A newlywed, Carrie loves preparing foods
—Doris Russell
ed ear or a salad full of golden kernels. for husband Joe…and for friends and family. Fallston, Maryland
Carrie Componile happens to love corn in “My parents and extended family live with-
all its forms, so when she read about Taste of in a 4-mile radius of us, so we get together To give a Southwestern flavor
Home’s “Corn Is King” contest, she was eager frequently for dinner,” she says. “I host most to your corn bread recipe,
to enter. holiday meals and always plan a diversified add some shredded cheese,
“I considered two or three recipes, but in menu so there’s something for everyone. chopped green chilies or hot
the end, I submitted my Tomato Corn Salad,” “I’m more of a cook than a baker, and like sauce to the batter.
she writes from Roselle Park, New Jersey. “It’s to make meat dishes, appetizers…and sal- —Marina Castle
unique, and I thought readers would enjoy it.” ads! When making my Tomato Corn Salad, North Hollywood, California
Our contest judges thought so, too, and you can omit any ingredients you don’t like.
awarded Carrie the Grand Prize of $500! They It’s even good with only the tomatoes, corn, Because the husks are so hot
were delighted with the salad’s fresh veggie oil and vinegar.” when I grill corn, I use oven
flavor, seasoned with basil and Dijon mustard. In addition to cooking, Carrie likes to mitts to remove the husks
travel and takes at least two vacations a year and silk from the cooked ears.
Enjoys Entertaining to tropical locales. So her prize money will —Sandra Corey
“I tasted a similar salad, about 8 years ago, at a be earmarked for another trip. Caldwell, Idaho
picnic and altered the recipe to my liking,” “Joe and I didn’t have an ‘official’ honey-
Carrie relates. “I often make it for parties or moon,” Carrie notes, “so we’ll use the $500 Cornmeal crepes can some-
other functions. It’s a great summer potluck when we go to Aruba.” times stick together, so I layer
the cooked crepes between
$
WIN CASH! Turn to page 53 to learn how you can enter Taste of Home's next sheets of parchment paper.
national recipe contest…and get your chance at our $500 Grand Prize. —Phyl Broich-Wessling
Garner, Iowa

Tomato
r and cond
tasteofhome.com
Corn Salad
G prize Grilled
Corn Dip
e
Splace
PREP/TOTAL TIME: 30 min. PREP: 30 min. | BAKE: 25 min.
............................... ...............................
= =
Carrie Componile Cathy Myers
Roselle Park, New Jersey Monroeville, Ohio
............................... ...............................
Warm and colorful, this tantalizing This tasty appetizer is a must-have on
side dish bursts with refreshing weekend family gatherings at our
vegetable flavor. Fresh herbs and cottage on Sandusky Bay. It’s well
Dijon mustard add the pizzazz. worth the time it takes to grill the
corn and cut it from the cob.
Tomato ’n’ Cheesy Corn

Corn Risotto Chowder
PREP: 15 min. | COOK: 35 min. PREP: 30 min. | COOK: 30 min.
............................... ...............................
= =
Angela Lively Lola Comer
Baxter, Tennessee Marysville, Washington
............................... ...............................
This is one of my favorite recipes be- I’ve had this chowder recipe for 30
cause it uses items from the garden. years, and the whole family really en-
TASTE OF HOME
Milk and Parmesan cheese give this joys its cheese and corn flavor. It
/
side dish a creaminess everyone’s makes a big pot—enough for
sure to enjoy. seconds!
June & July 2008

“CORN IS KING” CONTEST
37
38
. Tomato ’n’ Corn Risotto . . Cheesy Corn Chowder .
2-1/2 cups water In a large saucepan, heat the water, milk and broth; 6 bacon strips, chopped In a Dutch oven, cook bacon and onion over medi-
2 cups milk keep warm. 3/4 cup chopped sweet onion um heat until onion is tender. Add the water, pota-
TASTE OF HOME
3 tablespoons chicken broth In a large skillet, saute onion and garlic in butter 2-1/2 cups water toes, carrots and bouillon; bring to a boil. Reduce
until tender. Add rice; cook and stir for 2-3 minutes. heat; cover and simmer for 15-20 minutes or until
\
1 large onion, finely 2-1/2 cups cubed peeled
chopped Stir in 1 cup hot water mixture. Cook and stir until potatoes potatoes are tender.
all liquid is absorbed. Stir in corn and pepper. In a large bowl, whisk
1 garlic clove, minced 2 cups sliced fresh carrots
Add remaining water mixture, 1/2 cup at a time, flour and milk until smooth; add to soup. Bring to a
2 tablespoons butter stirring constantly. Allow the liquid to absorb be- 2 teaspoons chicken boil; cook and stir for 2 minutes or until thickened.
3/4 cup uncooked arborio rice bouillon granules
tween additions. Cook until risotto is creamy and Reduce heat. Add the cheeses; cook and stir until
1-1/3 cups fresh corn (about 5 rice is almost tender. (Cooking time is about 20 3 cans (11 ounces each) cheeses are melted. Yield: 15 servings (3-3/4 quarts).
gold and white corn,
June & July 2008

ears of corn) minutes.) Stir in the remaining ingredients; heat drained
1 medium tomato, peeled, through. Yield: 5 servings.
seeded and chopped 1/2 teaspoon pepper
1/2 cup grated Parmesan 7 tablespoons all-purpose
cheese flour
1/2 cup fresh basil leaves, 5 cups milk
thinly sliced 3 cups (12 ounces) shredded
1/2 teaspoon salt cheddar cheese
TASTE OF HOME 1 cup cubed process cheese TASTE OF HOME
Pepper to taste June & July 2008 June & July 2008
{ {
(Velveeta)
. Tomato Corn Salad . . Grilled Corn Dip .

3 large tomatoes, chopped In a large bowl, combine the first eight ingredients. 6 medium ears sweet corn, Grill corn, covered, over medium heat for 10-12 min-
1 small red onion, halved In a large skillet, saute corn and garlic in oil until husks removed utes or until tender, turning occasionally.
and thinly sliced tender; stir in mustard. Add to vegetable mixture; 1 large onion, chopped Cut corn from cobs. In a large skillet, saute the
1/3 cup chopped green onions toss to coat. Serve with a slotted spoon. Yield: 7 1 jalapeno pepper, finely onion, jalapeno and garlic in butter for 2-3 minutes
1/4 cup balsamic vinegar servings. chopped or until almost tender. Add corn; saute 1-2 minutes
NUTRITION FACTS: 3/4 cup equals 140 calories, 5 g fat (1 g satu- 2 garlic cloves, minced longer or until vegetables are tender. Remove from
3 tablespoons minced fresh
rated fat), 0 cholesterol, 410 mg sodium, 23 g carbohydrate, 4 g the heat.
basil fiber, 4 g protein. DIABETIC EXCHANGES: 1 starch, 1 vegetable, 2 tablespoons butter
1/2 fat.
In a large bowl, combine the mayonnaise, sour
1 tablespoon minced fresh 1 cup mayonnaise
cilantro cream and chili powder. Stir in cheese and corn
1/2 cup sour cream
mixture. Transfer to a greased 2-qt. baking dish.
1 teaspoon salt 1/2 teaspoon chili powder Bake, uncovered, at 400° for 25-30 minutes or un-
1/2 teaspoon pepper 2 cups (8 ounces) shredded til bubbly and golden brown. Sprinkle with olives
4 cups fresh corn (about 9 Monterey Jack cheese and green onions; serve with chips. Yield: 5 cups.
ears of corn) 1 can (2-1/4 ounces) sliced
3 garlic cloves, peeled and ripe olives, drained
thinly sliced 2 tablespoons sliced
2 tablespoons olive oil green onions
1 tablespoon Dijon mustard Tortilla chips
TASTE OF HOME TASTE OF HOME
June & July 2008 June & July 2008
{ {
tasteofhome.com
Corn
Fritters with Crisp ’n’
tasteofhome.com
Caramelized Tender Corn
Onion Jam Waffles
PREP: 15 min. + standing
...............................
= =
COOK: 20 min.
...............................
Kim Cupo Maxine Reese
Albany, Georgia
............................... Candler, North Carolina
...............................
A friend’s husband, who’s a chef,
came up with these fluffy fritters I like to serve these crisp, golden
served with a sweet-tart jam. I’d brown waffles with honey and ap-
never ask a chef to divulge his plesauce. For a change of pace,
secrets, so I created my own serve the waffles topped with
version. I serve them with creamed chicken. It’s a perfect
barbecued chicken or pork. meal for busy days.
Double Fresh
Corn Corn Medley
Dressing
PREP: 25 min. | BAKE: 40 min. ...............................
...............................
= =
Susan Paden
Berliene Grosh Mexico, Missouri
Lakeland, Florida ...............................
............................... Your family will be sweet on this sum-
I have served this delicious dressing, mery side dish that combines corn
TASTE OF HOME
made with convenient dry stuffing “off” the cob with green pepper, ba-
cubes, to family and friends, and it
/
con, cheddar cheese and honey. It’s
always receives compliments. It just as delightful with frozen corn.
goes great with pork or poultry.
June & July 2008

39
40
. Double Corn Dressing . . Fresh Corn Medley .
1 package (12 ounces) In a large bowl, combine the stuffing, onion, sweet 1 medium green pepper, In a large skillet, saute green pepper and onion in
unseasoned stuffing peppers and seasonings. Add the eggs, corn and chopped butter until tender. Add the corn, water, pimientos,
TASTE OF HOME
cubes butter; toss to coat. Stir in enough broth to achieve 1 small onion, chopped honey, salt and pepper.
1 medium onion, finely desired moistness. 3 tablespoons butter Bring to a boil. Reduce heat; simmer, uncovered,
\
chopped Spoon into a greased 3-qt. baking dish. Cover and for 8-10 minutes or until corn is tender. Sprinkle
4 cups fresh corn (about
1/2 each medium green, sweet bake at 350° for 25 minutes. Uncover; bake 15-20 9 ears of corn) with cheese and bacon. Yield: 5 servings.
yellow and red pepper, minutes longer or until golden brown. Yield: 16
chopped 1/4 cup hot water
servings.
1 teaspoon garlic powder 1 jar (2 ounces) diced
NUTRITION FACTS: 3/4 cup equals 190 calories, 8 g fat (4 g satu- pimientos, drained
1/2 teaspoon salt rated fat), 55 mg cholesterol, 485 mg sodium, 26 g carbohy-
drate, 2 g fiber, 5 g protein. DIABETIC EXCHANGES: 2 starch, 1 tablespoon honey
June & July 2008

1/4 teaspoon pepper 1 fat. 1 teaspoon salt
3 eggs, lightly beaten
Dash pepper
1 can (15-1/4 ounces) whole
kernel corn, drained 1/2 cup shredded cheddar
cheese
1 can (14-3/4 ounces)
cream-style corn 4 bacon strips, cooked and
crumbled
1/2 cup butter, melted
1/2 to 1 cup chicken broth TASTE OF HOME TASTE OF HOME
{ {
Corn Fritters with Caramelized Onion Jam . Crisp ’n’ Tender Corn Waffles .
1 large sweet onion, halved 1/2 cup milk 2 eggs, separated Place egg whites in a small mixing bowl; let stand
and thinly sliced 1/2 cup sour cream 2 cups all-purpose flour at room temperature for 30 minutes.
1 tablespoon olive oil 1/2 teaspoon salt 2-1/2 teaspoons baking powder In a large bowl, combine the flour, baking pow-
2 teaspoons balsamic der and salt. Combine the milk, corn, egg yolks and
Oil for deep-fat frying 1/2 teaspoon salt
vinegar oil; stir into dry ingredients just until combined.
1-1/2 cups milk
1/3 cup apple jelly In a small skillet, saute onion in oil until golden Beat reserved egg whites until stiff peaks form;
brown. Add vinegar; cook and stir for 2-3 minutes. 1 can (8-1/2 ounces) fold into batter. Pour batter by 1/4 cupfuls into a
1/3 cup canned diced cream-style corn
tomatoes Set aside. preheated waffle iron; bake according to manufac-
In a small saucepan, combine the jelly, tomatoes, 1/2 cup vegetable oil turer’s directions until golden brown. Yield:
1 tablespoon tomato paste
tomato paste, curry, cinnamon, salt and pepper. 16 waffles.
1/8 teaspoon curry powder
Cook over medium heat for 5-7 minutes or until
1/8 teaspoon ground
heated through. Add onion mixture. Cook and stir
cinnamon
for 3 minutes; set aside and keep warm.
Dash salt and pepper
In a small bowl, combine the baking mix, corn,
FRITTERS: eggs, milk, sour cream and salt just until combined.
2 cups biscuit/baking mix In a deep-fat fryer or electric skillet, heat oil to
1 can (11 ounces) gold and 375°. Drop batter by heaping tablespoonfuls into
white corn, drained hot oil; fry for 1-1/2 minutes on each side or until
TASTE OF HOME
2 eggs, lightly beaten golden brown. Drain on paper towels. Serve warm June & July 2008
{
with jam. Yield: 2 dozen (3/4 cup jam).
tasteofhome.com
Grilled
Golden
tasteofhome.com
Corn Salsa
Corn Quiche
PREP: 30 min.
=
PREP: 20 min. | BAKE: 35 min. GRILL: 30 min. + chilling
............................... ...............................
= Teri Kman
Donna Gonda
North Canton, Ohio Laporte, Colorado
............................... ...............................
I serve cut-up fresh fruit with this Nothing beats the flavor of grilled
comforting quiche, which my vege- vegetables, and this is a super way to
tarian son really enjoys. You could use your garden bounty. I grill the
also pair it with a slice or two of veggies any time I’m grilling some-
ham. Try it for brunch or dinner. thing else, then whip up the salad
and put it in the fridge to mari-
nate. It tastes even better the
next day.
Mexicorn Smoky
Grits Grilled Corn
PREP: 20 min. | BAKE: 35 min. PREP: 25 min. | GRILL: 10 min.
............................... ...............................
= =
Barbara Moorhead Linda Landers
Gaffney, South Carolina Kalispell, Montana
............................... ...............................
I grew up on grits and have fixed A friend and I cooked up this corn one
them various ways. I decided to put a evening when getting ready to grill.
TASTE OF HOME
new twist on them with this recipe, The buttery corn, with its sweet-
/
and my husband says it’s a keeper. spicy seasoning, won top honors
Even the leftovers are great! over our steaks.
June & July 2008

41
42
. Mexicorn Grits . . Smoky Grilled Corn .
4 cups milk In a large saucepan, bring milk and 1/2 cup butter 2 tablespoons plus In a small saucepan, melt butter. Stir in the honey,
1/2 cup plus 1/3 cup butter, to a boil. Slowly stir in grits. Reduce heat; cook and 1-1/2 teaspoons butter garlic, pepper sauce and seasonings until blended;
TASTE OF HOME
divided stir for 5-7 minutes. 1/2 cup honey heat through. Brush over corn.
1 cup quick-cooking grits In a small bowl, whisk the eggs. Stir a small 2 large garlic cloves, minced Coat grill rack with cooking spray before starting
\
2 eggs
amount of hot grits into eggs; return all to the pan, 2 tablespoons hot pepper the grill. Grill, covered, over medium heat for 10-12
stirring constantly. Melt remaining butter; stir into sauce minutes or until the corn is tender, turning and
1 can (11 ounces) Mexicorn,
drained
grits. Add the corn, chilies, cheese, salt and pepper. 1/2 teaspoon salt basting occasionally. Serve corn with any remain-
Transfer to a greased 2-qt. baking dish. Sprinkle ing butter mixture. Yield: 6 servings.
1 can (4 ounces) chopped 1/4 teaspoon pepper
green chilies
with Parmesan cheese. Bake, uncovered, at 350° for NUTRITION FACTS: 1 ear of corn equals 208 calories, 6 g fat (3 g
35-40 minutes or until a knife inserted near the cen- 1/4 teaspoon paprika saturated fat), 13 mg cholesterol, 275 mg sodium, 41 g carbohy-
1 cup (4 ounces) shredded drate, 3 g fiber, 3 g protein.
June & July 2008

ter comes out clean. Yield: 10 servings. 6 medium ears sweet corn,
Mexican cheese blend husks removed
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan
cheese

{ {
. Golden Corn Quiche . . Grilled Corn Salsa .

1 unbaked pastry shell Line unpricked pastry shell with a double thick- 8 medium ears sweet corn, 1 teaspoon garlic powder
(9 inches) ness of heavy-duty foil. Bake at 375° for 5 minutes. husks removed 1 teaspoon dried oregano
1-1/3 cups half-and-half cream Remove foil; bake 5 minutes longer. 2 small yellow summer
In a blender, combine the cream, eggs, butter, squash, cut into 1/2-inch Fill a soup kettle two-thirds full with water; bring to a
3 eggs
slices boil. Add corn. Reduce heat; cover and simmer for 5
3 tablespoons butter, onion, flour, sugar and salt; cover and process until minutes or until crisp-tender. Remove corn; cool
melted blended. Stir in corn; pour into crust. Bake for 35-40 1 medium sweet red pepper,
slightly.
minutes or until a knife inserted near the center cut into four wedges
1/2 small onion, cut into Spray grill rack with cooking spray before starting
wedges comes out clean. Let stand for 10 minutes before 1 medium red onion, cut the grill. Grill the corn, squash, red pepper and onion
cutting. Yield: 8 servings. into 1/2-inch rings over medium heat for 8-10 minutes or until lightly
1 tablespoon all-purpose
1 medium tomato, seeded browned, turning occasionally.
flour
and chopped Cut corn from cobs; cut the squash, red pepper and
1 tablespoon sugar onion into bite-size pieces. Transfer vegetables to a
BASIL VINAIGRETTE:
1 teaspoon salt large bowl. Add tomato.
1/2 cup olive oil In a jar with a tight-fitting lid, combine the vinai-
2 cups frozen corn, thawed
1/3 cup white balsamic or grette ingredients; shake well. Pour over corn mixture;
cider vinegar toss gently to coat.
Cover and refrigerate for at least 1 hour or until
12 fresh basil leaves,
chilled. Serve with a slotted spoon. Yield: 7-1/2 cups.
chopped
NUTRITION FACTS: 1/4 cup equals 60 calories, 4 g fat (1 g satu-
1 teaspoon salt rated fat), 0 cholesterol, 84 mg sodium, 6 g carbohydrate, 1 g
TASTE OF HOME
June & July 2008 fiber, 1 g protein. DIABETIC EXCHANGES: 1/2 starch, 1/2 fat.
{
tasteofhome.com
Almond Grilled
tasteofhome.com
Chocolate Burgers
Cake
PREP: 25 min. | GRILL: 10 min.
PREP: 30 min. + standing ...............................
=
BAKE: 45 min. + cooling
=
...............................
★ Peggy Gwillim
Strasbourg, Saskatchewan
★ Peggy Gwillim ...............................
Strasbourg, Saskatchewan No way did I want to give up juicy,
............................... delicious hamburgers when I learned
This deliciously decadent dessert can that I needed to eat gluten-free. I
be served alone or topped with made a few adjustments to my
vanilla ice cream. A little goes a recipe to meet the requirements—
long way—and no one guesses and my family has given these
this cake is gluten-free. tasty burgers their hearty
approval.
Slow-Cooked Strawberry
Bean Medley Spinach Salad
PREP: 25 min. | COOK: 5 hours PREP/TOTAL TIME: 20 min.
............................... ...............................
= =
★ Peggy Gwillim ★ Peggy Gwillim
Strasbourg, Saskatchewan Strasbourg, Saskatchewan
............................... ...............................
I often change the variety of beans in Berries add a pop of color to this fa-
this classic recipe, using whatever I vorite salad that’s part of my gluten-
TASTE OF HOME
have on hand to total five 15- to free menu. My challenge is to keep
/
16-ounce cans. The sauce makes the family from eating the sugared
any combination delicious! It’s a almonds before I add them!
gluten-free side dish that’s pop-
ular with everyone.
June & July 2008

FIELD EDITOR FAVORITES (P. 24)
43
44
. Slow-Cooked Bean Medley. . Strawberry Spinach Salad .
1-1/2 cups ketchup 1 can (15-1/2 ounces) 1/4 cup slivered almonds In a large skillet, cook and stir almonds and sugar
2 celery ribs, chopped black-eyed peas, rinsed 2 tablespoons sugar over low heat until sugar is dissolved and almonds
TASTE OF HOME
and drained are coated. Spread on foil to cool; break apart.
1 medium onion, chopped 1 package (10 ounces) fresh
1 can (15-1/2 ounces) great spinach, torn In a large salad bowl, combine the spinach,
\
1 medium green pepper, northern beans, rinsed and
chopped 1 cup fresh strawberries, strawberries and almonds. In a jar with a tight-fit-
drained
sliced ting lid, combine the dressing ingredients; shake
1 medium sweet red pepper, 1 can (15-1/4 ounces) whole kernel
chopped DRESSING: well. Drizzle over salad; toss gently to coat. Serve
corn, drained
immediately. Yield: 10 servings.
1/2 cup packed brown sugar 1 can (15-1/4 ounces) lima beans, 2 tablespoons canola oil
rinsed and drained EDITOR’S NOTE: Ingredient formulas and production facilities
1/2 cup water 1 tablespoon raspberry vary among brands. If you’re concerned that your brand may
1 can (15 ounces) black beans, vinegar or red wine contain gluten, contact the company.
June & July 2008

1/2 cup Italian salad dressing
rinsed and drained vinegar
2 bay leaves NUTRITION FACTS: 3/4 cup equals 66 calories, 4 g fat (trace satu-
In a 5-qt. slow cooker, combine the first 12 ingredi- 1 green onion, finely rated fat), 0 cholesterol, 90 mg sodium, 6 g carbohydrate, 1 g
1 tablespoon cider vinegar chopped fiber, 2 g protein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
1 teaspoon ground mustard ents. Stir in the remaining ingredients. Cover and
cook on low for 5-7 hours or until onion and pep- 1-1/2 teaspoons sugar
1/8 teaspoon pepper 1-1/2 teaspoons gluten-free
pers are tender. Discard bay leaves. Yield: 12
1 can (16 ounces) kidney servings. Worcestershire sauce
beans, rinsed and drained 1 teaspoon poppy seeds
EDITOR’S NOTE: Ingredient formulas and production facilities
vary among brands. If you’re concerned that your brand may 1/4 teaspoon salt TASTE OF HOME
June & July 2008
{
contain gluten, contact the company.
Dash paprika
. Almond Chocolate Cake . . Grilled Burgers .

6 eggs, separated Place egg whites in a small mixing bowl; let stand at 1 egg, beaten 1/4 teaspoon pepper
2-1/2 cups blanched almonds, room temperature for 30 minutes. Meanwhile, in a 1/2 cup 4% cottage cheese 1-1/2 pounds ground beef
toasted food processor, combine almonds and 2 tablespoons
sugar; cover and process until ground. Set aside. 1 cup cooked long grain rice Sliced tomatoes, lettuce leaves and
2 tablespoons plus 1-1/4 In a large mixing bowl, cream butter and remaining 1 small onion, finely sliced onions, optional
cups sugar, divided sugar until light and fluffy. Add egg yolks, one at a chopped
1/2 cup butter, softened time, beating well after each addition. Beat in the
In a large bowl, combine the first 12 ingredients.
1/2 cup shredded cheddar Crumble beef over mixture and mix well. Shape
3 squares (1 ounce each) chocolate, espresso, cocoa, orange juice, espresso cheese
semisweet chocolate, granules, vanilla and reserved almond mixture. into 10 patties.
Beat reserved egg whites on high until stiff peaks 2 tablespoons plus Grill, uncovered, over medium-hot heat for 5-6
grated 1-1/2 teaspoons
form. Fold egg whites into the batter. minutes on each side or until meat is no longer
1/4 cup cold brewed espresso Pour into a greased 9-in. springform pan. Place pan gluten-free onion soup
mix pink. Serve with tomatoes, lettuce and onions if
2 tablespoons baking cocoa on a baking sheet. Bake at 350° for 42-48 minutes or
until cake springs back when lightly touched. Cool on 2 tablespoons gluten-free
desired. Yield: 10 servings.
2 tablespoons orange juice
a wire rack for 10 minutes. all-purpose baking flour EDITOR’S NOTE: Ingredient formulas and production facilities
1 tablespoon instant Carefully run a knife around edge of pan to loosen; vary among brands. If you’re concerned that your brand may
espresso granules 2 tablespoons grated contain gluten, contact the company.
cool completely. Garnish with confectioners’ sugar, Parmesan cheese
1 teaspoon vanilla extract chocolate curls and coffee beans if desired. Yield: 12 NUTRITION FACTS: 1 burger (calculated without tomatoes, let-
servings. 1-1/2 teaspoons gluten-free tuce and onions) equals 224 calories, 12 g fat (5 g saturated fat),
Confectioners’ sugar, chocolate Worcestershire sauce 82 mg cholesterol, 493 mg sodium, 9 g carbohydrate, trace
curls and coffee beans, optional EDITOR’S NOTE: Ingredient formulas and production facilities fiber, 19 g protein. DIABETIC EXCHANGES: 3 lean meat, 1/2
vary among brands. If you’re concerned that your brand may 3 garlic cloves, minced
starch, 1/2 fat.
contain gluten, contact the company. This recipe does not use 1/2 teaspoon salt
flour.
tasteofhome.com
Ambrosia Bacon
tasteofhome.com
Fruit Salad Quiche
PREP: 15 min.
...............................
= =
BAKE: 40 min. + standing
...............................
Colleen Belbey Colleen Belbey
Warwick, Rhode Island
............................... Warwick, Rhode Island
...............................
My mom’s ambrosia salad, with its Light and fluffy, this scrumptious
tasty combination of fresh fruits and quiche is ideal for breakfast or
creamy yogurt, is a family favorite brunch but can also be delightful at
...and a great addition to a back- dinnertime. Serve with a bunch of
yard barbecue. chilled grapes or other fresh fruit
on the side.
Nutmeg Very
Blueberry Berry-licious
Muffins Smoothies
PREP: 20 min. | BAKE: 25 min. PREP/TOTAL TIME: 10 min.
............................... ...............................
= =
Colleen Belbey Colleen Belbey
Warwick, Rhode Island Warwick, Rhode Island
............................... ...............................
TASTE OF HOME
These tender, easy-to-make muffins Four berry flavors combine refresh-
are loaded with juicy blueberries, ingly in this cool, colorful beverage.
/
and the crunchy topping has just It’s the perfect complement to my
the right hint of nutmeg flavor. mom’s brunch menu. You can also
We enjoy them warm with sip it while enjoying a lazy sum-
honey butter. mer afternoon on the patio.
June & July 2008

MOM’S BEST MEAL (P. 28)
45
46
. Nutmeg Blueberry Muffins . . Very Berry-licious Smoothies .
1/2 cup butter, softened In a large mixing bowl, cream butter and 1 cup sug- 2 cups cranberry juice In a blender, combine half of the ingredients; cover
1 cup plus 1 tablespoon ar until light and fluffy. Add eggs, one at a time, 4 cups frozen unsweetened and process until blended. Pour into chilled glass-
TASTE OF HOME
sugar, divided beating well after each addition. Stir in milk and strawberries es. Repeat with remaining ingredients. Serve im-
2 eggs vanilla. Combine the flour, baking powder and salt; 2 cups frozen unsweetened mediately. Yield: 6 servings.
\
1/2 cup milk add to creamed mixture just until moistened. Fold raspberries NUTRITION FACTS: 1 cup equals 148 calories, 1 g fat (trace satu-
in blueberries. 2 cartons (6 ounces each) rated fat), 3 mg cholesterol, 34 mg sodium, 34 g carbohydrate,
1 teaspoon vanilla extract 3 g fiber, 4 g protein.
Fill paper-lined muffin cups three-fourths full. blackberry yogurt
2 cups all-purpose flour Combine nutmeg and remaining sugar; sprinkle
2 teaspoons baking powder over the top.
1/4 teaspoon salt Bake at 375° for 25-30 minutes or until a tooth-
June & July 2008

2 cups fresh or frozen pick comes out clean. Cool for 5 minutes before re-
unsweetened blueberries moving from pan to a wire rack. Serve warm. Yield:
1/4 teaspoon ground nutmeg 1 dozen.
EDITOR’S NOTE: If using frozen blueberries, do not thaw before
adding to batter.

{ {
. Ambrosia Fruit Salad . . Bacon Quiche .

2 cups cubed fresh In a large serving bowl, combine the first seven in- 1 sheet refrigerated pie Line a 9-in. pie plate with pastry; trim and flute
pineapple gredients; gently fold in yogurt. Chill until serving. pastry edges. Set aside. In a small skillet, saute green
2 large navel oranges, Yield: 6 servings. 1/4 cup sliced green onions onions in butter until tender.
peeled and sectioned NUTRITION FACTS: 3/4 cup equals 227 calories, 7 g fat (3 g satu- 1 tablespoon butter In a large bowl, whisk the eggs, cream and juice.
1-1/2 cups green grapes rated fat), 3 mg cholesterol, 44 mg sodium, 41 g carbohydrate, Stir in the bacon, salt, pepper and green onions.
4 g fiber, 4 g protein. 6 eggs
1 cup miniature Pour into pastry; sprinkle with cheese.
1-1/2 cups heavy whipping
marshmallows cream Bake at 350° for 40-45 minutes or until a knife in-
1 large banana, sliced serted near the center comes out clean. Let stand
1/4 cup unsweetened apple
1/2 cup flaked coconut juice for 10 minutes before cutting. Yield: 6 servings.
1/4 cup chopped almonds 1 pound sliced bacon,
1 carton (6 ounces) vanilla cooked and crumbled
yogurt 1/8 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded
Swiss cheese

{ {
tasteofhome.com
Veggie
tasteofhome.com
Stromboli
Sandwiches Potato Salad
PREP: 30 min. | BAKE: 25 min. PREP: 20 min.
=
............................... COOK: 35 min. + standing
= ...............................
★ Darlis Wilfer
West Bend, Wisconsin James Korzenowski
............................... Dearborn, Michigan
Like sloppy joes with Italian season- ...............................
ings, these hearty sandwich slices fill Growing up with a huge family of
the bill at card parties, potlucks, relatives, I experienced large gather-
reunions and more. I’ve made ings as the norm. Mom always
them dozens of times and never brought her “famous” potato sal-
tire of eating or serving them. ad, and now I’m carrying on the
tradition. It just wouldn’t be
the same without it.
Chocolate-
Refrigerator Hazelnut
Pickles Brownie Bites
PREP: 25 min.
...............................
= =
Loy Jones ...............................
Anniston, Alabama Laura Majchrzak
...............................
Hunt Valley, Maryland
These pickles are some of the best I ...............................
TASTE OF HOME
have ever eaten. They’re so good and I created this recipe because my sis-
easy to make that you’ll want to ter-in-law really enjoys hazelnuts
/
keep them on hand all the time. and is always asking me to bake
My in-laws send over produce with them. A plate of these rich,
just so I’ll make more! chocolaty bites makes a great
gift, too.
June & July 2008

POTLUCK PLEASERS (P. 13)
47
48
. Refrigerator Pickles . . Chocolate-Hazelnut Brownie Bites .
3 cups sliced peeled Place the cucumbers, squash and onions in a large 1-1/4 cups ground hazelnuts, In a small bowl, combine the ground hazelnuts,
cucumbers bowl; set aside. In a small saucepan, combine the toasted flour, baking powder and salt. In a large mi-
TASTE OF HOME
3 cups sliced peeled yellow remaining ingredients; bring to a boil. Cook and 1/2 cup all-purpose flour crowave-safe bowl, melt 1 cup chocolate chips and
summer squash stir just until the sugar is dissolved. Pour over cu- 1 teaspoon baking powder butter; stir until smooth. Stir in the eggs, brown
\
2 cups chopped sweet cumber mixture; cool. 1/8 teaspoon salt sugar and vanilla. Stir into dry ingredients. Fold in
onions Cover tightly and refrigerate for 24-48 hours. remaining chips.
1 package (11-1/2 ounces)
1-1/2 cups white vinegar Serve with a slotted spoon. Yield: 6 cups. milk chocolate chips, Fill paper-lined mini muffin cups three-fourths
1 cup sugar NUTRITION FACTS: 1/4 cup equals 43 calories, trace fat (trace divided full. Bake at 350° for 20-22 minutes or until a tooth-
saturated fat), 0 cholesterol, 50 mg sodium, 11 g carbohydrate, pick comes out clean. Cool completely. Spread with
1/2 teaspoon salt 1 g fiber, trace protein. DIABETIC EXCHANGE: 1/2 starch. 5 tablespoons butter, cubed
hazelnut spread; top each with a hazelnut. Yield: 3
1/2 teaspoon celery seed 2 eggs, beaten
June & July 2008

dozen.
1/2 teaspoon mustard seed 1/3 cup packed brown sugar
NUTRITION FACTS: 1 brownie bite equals 134 calories, 9 g fat
1 teaspoon vanilla extract (3 g saturated fat), 18 mg cholesterol, 45 mg sodium, 13 g carbo-
TOPPING: hydrate, 1 g fiber, 2 g protein. DIABETIC EXCHANGES: 1-1/2 fat,
1 starch.
3/4 cup chocolate hazelnut
spread
36 whole blanched
hazelnuts, toasted
{ {
. Stromboli Sandwiches . . Veggie Potato Salad .

2 pounds ground beef In a Dutch oven, cook beef and onion over medium 6 large potatoes (about 3 Place potatoes in a Dutch oven and cover with wa-
1/4 cup finely chopped onion heat until meat is no longer pink; drain. Stir in the pounds) ter. Bring to a boil. Reduce heat. Cover and cook for
1 cup ketchup ketchup, tomato sauce, Parmesan cheese, 1/2 tea- 1 cup Italian salad dressing 30-35 minutes or until tender. Cool for 15-20 min-
spoon garlic powder, oregano, fennel seed and Ital- 8 hard-cooked eggs, sliced utes or until easy to handle.
1 cup tomato sauce
ian seasoning. Bring to a boil. Reduce heat; simmer, 1 bunch green onions, Peel and dice potatoes into a large bowl. Add sal-
1/4 cup grated Parmesan
uncovered, for 15 minutes or until thickened, stir- thinly sliced ad dressing; gently toss to coat. Let stand for 30
cheese
ring occasionally. 3 celery ribs, chopped minutes. Stir in the eggs, green onions, celery,
2 teaspoons garlic powder,
Meanwhile, in a small bowl, combine butter and green pepper, cucumber and peas. Combine the re-
divided 1 medium green pepper,
remaining garlic powder; spread over top halves of chopped maining ingredients. Add to potato mixture; gently
1 teaspoon dried oregano
bread. Sprinkle 1/2 cup mozzarella cheese over toss to coat. Yield: 14 servings.
1/2 teaspoon fennel seed 2/3 cup chopped seeded
each bottom bread half. Spoon meat mixture over peeled cucumber
1/2 teaspoon Italian top; sprinkle with remaining mozzarella cheese.
seasoning 1 cup frozen peas, thawed
Replace bread tops; wrap each sandwich loaf in
1/2 cup butter, softened 1 cup mayonnaise
foil. Bake at 350° for 25-30 minutes or until cheese
2 loaves (1 pound each) is melted. Yield: 2 sandwich loaves (8 servings 2/3 cup sour cream
Italian bread, halved each). 2 teaspoons prepared
lengthwise mustard
2 cups (8 ounces) shredded 1 teaspoon salt
part-skim mozzarella TASTE OF HOME TASTE OF HOME
June & July 2008 1/8 to 1/4 teaspoon pepper June & July 2008
{ {
cheese
tasteofhome.com
Balsamic Hearty
tasteofhome.com
Vinegar Spaghetti
Dressing Sauce
PREP/TOTAL TIME: 25 min. PREP: 40 min.
...............................
= =
COOK: 2-1/2 hours
...............................
Edgar Wright
Silver Spring, Maryland Margaret Malinowski
............................... Queen Creek, Arizona
A variety of savory seasonings gives ...............................
this dressing a tangy kick. It’s the This hearty, old-fashioned spaghetti
perfect complement to a bed of sauce will satisfy even the largest
fresh greens. appetite. It may look like a lot of
work, but it goes together fast
and smells so good as it
cooks.
Peanut Butter Sun-Dried

Cookies Tomato
Spread
PREP: 30 min.
=
BAKE: 10 min./batch
............................... PREP: 15 min. | BAKE: 20 min.
...............................
Jackie Holland
=
Gillette, Wyoming
Valerie Elkinton
............................... Gardner, Kansas
...............................
A dash of ginger and cinnamon cre-
TASTE OF HOME
ates a fun twist on a classic favorite. I developed this creamy, bubbly
spread for a contest at work. Cream
/
The recipe, which makes a huge
batch of soft, moist cookies, can cheese and mayonnaise give this
be halved to fit in a mixing bowl. appetizer, baked to a golden
brown, a mild flavor.
June & July 2008

COOKING FOR A CROWD
49
50
. Peanut Butter Cookies . . Sun-Dried Tomato Spread .
6 cups creamy peanut In a large mixing bowl, cream the peanut butter, 2 packages (8 ounces each) In a large mixing bowl, combine the cream cheese,
butter shortening and brown sugar until light and fluffy. cream cheese, softened mayonnaise, onion and garlic until blended. Stir in
TASTE OF HOME
1 cup shortening Beat in the eggs, milk and vanilla. In a large bowl, 2 cups mayonnaise tomatoes and red peppers. Stir in mozzarella, Ital-
2 cups plus 2 tablespoons combine the remaining ingredients; gradually add 1/4 cup finely chopped onion ian cheese blend and 3/4 cup Parmesan cheese.
\
packed brown sugar to creamed mixture and mix well. 4 garlic cloves, minced Transfer to a greased 13-in. x 9-in. x 2-in. baking
6 eggs Roll into 1-1/2-in. balls. Place 3 in. apart on un- dish. Sprinkle with the remaining Parmesan
1 jar (7 ounces) oil-packed
1/2 cup milk greased baking sheets. Flatten with a fork, forming sun-dried tomatoes, cheese. Bake, uncovered, at 350° for 18-22 minutes
a crisscross pattern. Bake at 350° for 10-15 minutes drained and chopped or until edges are bubbly and lightly browned.
or until lightly browned. Remove to wire racks to 2/3 cup chopped roasted Serve with crackers. Yield: 28 servings (1/4 cup
2-1/4 cups plus 1-1/2 teaspoons cool. Yield: about 10 dozen. each).
all-purpose flour sweet red peppers
June & July 2008

EDITOR’S NOTE: This recipe can be halved to fit into a mixing 2 cups (8 ounces) shredded
1 teaspoon ground bowl.
cinnamon part-skim mozzarella
NUTRITION FACTS: 1 cookie equals 119 calories, 8 g fat (2 g satu- cheese
1 teaspoon ground ginger rated fat), 11 mg cholesterol, 83 mg sodium, 8 g carbohydrate, 2 cups (8 ounces) shredded
3/4 teaspoon baking soda 1 g fiber, 4 g protein. DIABETIC EXCHANGES: 1-1/2 fat, 1/2 starch.
Italian cheese blend
1/2 teaspoon salt 1 cup shredded Parmesan
1/2 teaspoon ground cloves cheese, divided
Assorted crackers
{ {
. Balsamic Vinegar Dressing . . Hearty Spaghetti Sauce .

1 cup balsamic vinegar In a blender, combine half of the first 10 ingredi- 8 bacon strips 2 tablespoons dried celery flakes
1 cup honey ents; cover and process until blended. While pro- 8 pounds ground beef 2 tablespoons dried oregano
2 tablespoons minced fresh cessing, gradually add half of the oil in a steady 4 large onions, chopped 2 tablespoons dried basil
basil stream. Transfer to a 1-1/2-qt. container.
2 large green peppers, diced 4 teaspoons salt
3 teaspoons onion powder Repeat with remaining ingredients. Cover and re-
1 pound sliced fresh 2 teaspoons celery salt
frigerate until serving. Yield: 36 servings (2 table-
2 garlic cloves, peeled mushrooms 2 teaspoons cayenne pepper
spoons each).
1 teaspoon white pepper 16 garlic cloves, minced Hot cooked spaghetti
1 teaspoon dried oregano 1/2 cup olive oil
1 teaspoon dried thyme 1/2 cup all-purpose flour In a large soup kettle, cook bacon over medium heat
until crisp. Remove to paper towels to drain. Cook
1 teaspoon dill weed 6 cans (28 ounces each) beef over medium heat in drippings until meat is no
1 teaspoon prepared diced tomatoes longer pink; drain. Remove beef and keep warm.
mustard 2 cans (12 ounces each) In the same kettle, saute the onions, peppers, mush-
3 cups vegetable oil tomato paste rooms and garlic in oil for 5 minutes or until onions
2 cups water are tender. Stir in flour until blended. Stir in the toma-
toes, tomato paste, water, vinegar, sugar, Worcester-
1 cup white wine vinegar shire sauce and seasonings. Crumble bacon; return
6 tablespoons sugar bacon and beef to pan. Bring to a boil. Reduce heat;
3 tablespoons simmer, uncovered, for 2 hours, stirring occasionally.
TASTE OF HOME Serve with spaghetti. Yield: 38 servings (1 cup each).
June & July 2008 Worcestershire sauce
{
tasteofhome.com
Barbecued Star-
tasteofhome.com
Beef Short Spangled
Ribs Fruit Tart
PREP: 25 min.
PREP:25 min. | COOK: 5 hours
...............................
= =
...............................
Erin Glass ★ Renae Moncur
White Hall, Maryland Burley, Idaho
............................... ...............................
These tender, slow-cooked ribs with This crispy, creamy dessert is perfect
a tangy sauce are a cinch to make. for a Fourth of July celebration!
They’re great for picnics and par- With patriotic colors and a light,
ties. fluffy filling, this summery de-
light will be the talk of your
holiday get-together.
Mom’s Creamy
Strawberry Vegetable
Shortcake Bow Tie Toss
PREP: 30 min. PREP/TOTAL TIME: 30 min.
...............................
=
...............................
=
Lorraine Caland
Barb Mohr Thunder Bay, Ontario
Green Bay, Wisconsin ...............................
TASTE OF HOME
............................... You can use any kind of pasta for this
I combined my mother’s and moth- creamy toss that bursts with colorful
/
er-in-law’s recipes to come up veggies. It’s been a mainstay for
with the ultimate summer treat. about 10 years now and is perfect
for potlucks.
June & July 2008

BONUS CARDS
51
52
. Mom’s Strawberry Shortcake . . Creamy Vegetable Bow Tie Toss .
2 cups sliced fresh In a small bowl, combine the strawberries, blueber- 12 ounces uncooked bow tie 1/4 cup minced fresh parsley
strawberries ries and 2 tablespoons sugar; set aside. pasta 2 tablespoons minced fresh basil
TASTE OF HOME
1 cup fresh blueberries In a large bowl, combine the flour, 1/4 cup sugar, 2 cups sliced fresh 1/2 teaspoon salt
2 tablespoons sugar baking soda and salt. Cut in butter until mixture mushrooms
\
resembles coarse crumbs. Combine the milk and 2 cups cut fresh asparagus Cook pasta according to package directions. Mean-
SHORTCAKE:
sour cream; stir into the crumb mixture just until (about 1/2 pound) while, in a large skillet, saute vegetables in butter
1 cup all-purpose flour
moistened. 2 medium sweet onions, for 5 minutes. Stir in broth; cook for 3 minutes or
1/4 cup plus 1 tablespoon Spread batter into a greased 9-in. pie plate (bat- finely chopped until vegetables are crisp-tender.
sugar, divided
ter will be thick). Sprinkle with remaining sugar. 2 medium carrots, sliced In a small bowl, combine the sour cream, dip,
1/2 teaspoon baking soda Bake at 350° for 16-20 minutes or until a toothpick Parmesan cheese, parsley, basil and salt; stir into
2 medium zucchini, halved
June & July 2008

Dash salt comes out clean. Cool on a wire rack for 10 min- and sliced skillet and heat through. Drain pasta; add to the
1/4 cup cold butter utes; cut into six wedges. 1 medium sweet yellow skillet and toss to coat. Yield: 12 servings.
1/3 cup milk Split each wedge in half horizontally. Serve pepper, julienned
1/4 cup sour cream warm with berry mixture; garnish with whipped 1/3 cup butter, cubed
Whipped cream, optional cream if desired. Yield: 6 servings. 2/3 cup chicken broth
1 cup (8 ounces) sour cream
1/2 cup prepared ranch dip
TASTE OF HOME 1/2 cup grated Parmesan TASTE OF HOME
{ {
cheese
. Barbecued Beef Short Ribs . . Star-Spangled Fruit Tart .

4 pounds bone-in beef short In a large skillet, brown ribs in oil in batches. Place 1 tube (18 ounces) Press cookie dough onto an ungreased 12-in. pizza
ribs, trimmed onion in a 5-qt. slow cooker; add ribs. Cover and refrigerated sugar cookie pan. Bake at 350° for 10-15 minutes or until golden
2 tablespoons vegetable oil cook on low for 4-1/2 to 5 hours or until the meat is dough, softened brown. Cool on a wire rack.
1 large sweet onion, halved tender. 1 package (8 ounces) cream In a small mixing bowl, beat the cream cheese,
and sliced In a small saucepan, combine the remaining in- cheese, softened sugar and extract until smooth. Spread over crust.
1 bottle (12 ounces) chili gredients. Cook and stir over medium heat for 4-6 1/4 cup sugar In center of tart, arrange berries in the shape of a
sauce minutes or until heated through. Remove ribs from 1/2 teaspoon almond extract star; add a berry border. Refrigerate until serving.
3/4 cup plum preserves or slow cooker. Skim fat from cooking juices. Return 1 cup fresh blueberries Yield: 16 servings.
preserves of your choice ribs to slow cooker; pour sauce over ribs. Cover and 1 cup fresh raspberries
2 tablespoons brown sugar cook on high for 25-30 minutes or until sauce is
1 cup halved fresh
2 tablespoons red wine thickened. Yield: 8 servings. strawberries
vinegar
2 tablespoons
Worcestershire sauce
2 tablespoons Dijon
mustard
1/4 teaspoon ground cloves
{ {
tasteofhome.com
RECIPE CONTEST
............
rise ’n’ shine

ood morning! The emphasis is on good— • Breakfast meats, fruit salads, beverages and
G mmmm good!—for our new national

“Breakfast and Brunch” recipe contest.
Please enter your eye-opening favorites for a
other brunch side dishes are welcome, too.
Don’t delay! The “Breakfast and Brunch” con-
test will close on August 15, 2008. Winners will
chance to win one of our big prizes and have be featured in the April/May ’09 issue.
your recipe published in Taste of Home, the No.
1 cooking magazine in the world! Last Chance for Quick Breads
We’re looking for delicious recipes you and Don’t miss an opportunity to win a great CONTEST RULES
your family enjoy on busy school or work prize in our “Standout Quick Breads” con- Be sure to include the con-
mornings, as well as those you serve test. But you will have to hurry—it test topic and your name,
guests for weekend entertaining. closes June 15, 2008. address and phone number
Wake up our judges’ taste buds Send us your well-received on each recipe you submit.
with… recipes for sweet loaves flavored It’s easy to enter at taste
• Comforting classics, like Your breakfast with chocolate or cinnamon, ofhome.com. Click on “Sub-
French toast served with a
special syrup or sauce, gold-
or brunch recipe hearty with oats, peppered with
poppy seeds or studded with
mit a Recipe” to find a handy
form with space for the con-
en pancakes and waffles, could win nuts or fruit. test title (“Breakfast and
Brunch”), ingredients, direc-
omelets, hearty skillets, home-
made cereals and granolas
$500! Garden-fresh herb, rhubarb,
squash or banana breads also will be tions and comments. Be spe-
• Overnight delights, such as strata, considered, along with savory quick cific with measurements and
egg and sausage casseroles, enchilada bakes breads featuring cheese, sausage, onions and sizes of cans, packages and
and refreshing slushes such. No muffins this time, please. pans. Please include a few
• On-the-go choices, like breakfast sandwich- Enter on our Web site or E-mail entries to words about the recipe and
es, muffinwiches, hearty granola bars and recipes@tasteofhome.com. Please write “Stand- yourself.
satisfying smoothies out Quick Breads” on the subject line and in- Or, type or print each
• Time- and money-saving mixes for cocoa, clude your name and street address. recipe on one side of an
muffins, breads and pancakes Or send to “Standout Quick Breads,” Diane 8-1/2- x 11-inch sheet of pa-
• Baked treats, including your best coffee Werner, Food Director, 5400 S. 60th St., per. Send entries to “Break-
cakes, muffins, doughnuts, biscuits, sweet Greendale WI 53129. See the contest rules at fast and Brunch,” Diane
rolls and pastries right for a general guide. Werner, Food Director, 5400
S. 60th St., Greendale WI
53129. Remember to include
your name, address and
You could win phone number on each entry.

Entries become the prop-
a fabulous prize! erty of Reiman Publications.
Recipes that are not among
The Grand Prize winner of each issue’s contest will receive $500 in
the winners may be pub-
cash. And the second-place finisher will win dinner for four at the
restaurant of the winner’s choice (a $150 value). Ten runners-up will lished in a future issue of
each receive a free copy of our Contest Winning Annual Recipes 2008 TOH, in a cookbook or on
cookbook. So enter today! our Web site (tasteof
353
Blue Ribbon home.com).
RECIPES

TOUR MY KITCHEN
............
★
★ signs of
★
★
★
★
the times
Her quaint kitchen may have an antique look,
★ By Debbie Johnson
Centertown, Missouri but it’s full of modern conveniences.
★
f
our years ago, my husband, Mike, for many years to come. So we incorpo-
★
and I decided to move back to the rated things, such as a laundry on the
farm where he grew up. Having main floor, to make it just as livable in
★ raised two daughters in a two-story

house, we were excited about the oppor-
our later years as it is now.
I’m a Taste of Home field editor and,
★ tunity to build a home that was “retire-

ment-ready.”
for many years, I had been saving pic-
tures of kitchens that have been featured
★ We were only in our mid-40s at the
time, but we planned to be in this house
in the magazine. So I had definite ideas
for my new kitchen.
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
PHOTOS BY SYDNEY BRINK
Food for Thought: The most valuable of talents is that of never using two words when one will do. —Thomas Jefferson
Debbie Johnson (above) prefers an eat-in
kitchen to a dining room. “We’re not din-
ing room people,” she says. An old cook-
stove displays collectibles (left).
On a Roll
The island is just the right size for meals
when it’s only Mike and me. Plus, it’s the
perfect place to knead dough for the hun-
dreds of rolls I make each year. I’m
known for my oatmeal rolls and make
them 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 with
flecks of red. Because of the raised dish-
washer, the countertops are different
My plan was to create an up-to-date red—were gifts from my family. heights, which adds interest to the
kitchen that looked like an old general A local cabinetmaker who shares my room. Our contractor was skeptical at
store, incorporating my collection of an- love of oak helped me turn my folder of first, but now plans to recommend the
tique advertising tins and signs. I’ve pictures and ideas into reality. There’s a design to others.
worked for the Missouri Farm Bureau for large pantry, and two pull-out trash bins We even have a handy desk area, com-
more than 20 years, and I’m proud of my are neatly hidden behind a cabinet door. plete with mail slots, file drawers and
Farm Bureau collectibles. I’m also very I always get comments on the V-shaped overhead cabinets for my cookbooks
fond of an old Central Dairy sign that got corner drawers that make good use of and Taste of Home magazines.
my collection started. Our cheery dining otherwise wasted space. They can ac- My new kitchen may be complete, but
area is home to an old wood cookstove commodate even the biggest rolls of alu- I still enjoy searching for new col-
we bought years ago and an icebox that minum foil and plastic wrap. The one by lectibles. Cooking, though, is one of my
Mike painstakingly refinished for me. our built-in double ovens holds pot greatest pleasures and something I can
holders and oven mitts. do for my family and friends to let them
Red, White and Blue There’s little bending with the wall know how much they mean to me. And
Since my favorite color is red, and given ovens or when getting food out of our cooking in this kitchen is a real treat!
my pride in our country, it seemed natu- side-by-side refrigerator/freezer. I also
ral to add some Americana to the mix. wanted the dishwasher to be raised up
So vintage tins and old glass milk bottles off the floor for easier loading and un- AMERICANA KITCHEN. Visit
share space with a hand-carved Uncle loading. I came up with the idea of hav- tasteofhome.com/plus to view
Sam and red, white and blue kitchen- ing a drawer underneath the appliance additional photos and the floor
ware. My countertop appliances—all in to hold towels and aprons. plan of Debbie’s kitchen.

APPETIZERS & SNACKS
............
crunch &
Reuben Braids
munch Whether you snack a lot or nibble a little,

this fun assortment is sure to please!
Sweet ’n’ Salty Popcorn

PREP: 10 min. | BAKE: 25 min. + cooling
................................
Hilary Kerr
Hawks, Michigan
................................
“This popcorn recipe is a family favorite on
weekend movie nights, thanks to the classic
salty-sweet flavor!”
Reuben Braids
PREP: 15 min. | BAKE: 25 min.
................................
10 cups air-popped popcorn
1 tablespoon butter Kellie Mulleavy
5 tablespoons instant vanilla Lambertville, Michigan
................................
pudding mix
1/3 cup light corn syrup “I came up with this recipe as a way to make a
1 teaspoon vanilla extract sandwich feed a large group. The braid design
Dash salt always impresses the guests at our parties.”
Place popcorn in a large bowl. In a small 6 ounces cooked corned beef brisket,
microwave-safe bowl, melt butter; whisk chopped (about 1 cup)
in the pudding mix, corn syrup, vanilla 1-1/2 cups (6 ounces) shredded Swiss
and salt until smooth. Microwave, uncov- cheese
ered, for 45 seconds or until bubbly. Pour 3/4 cup sauerkraut, rinsed and well
drained
over popcorn; toss to coat. Spread in a
greased 15-in. x 10-in. x 1-in. baking pan. 1 small onion, chopped
Bake at 250° for 25-30 minutes or until 3 tablespoons Thousand Island
salad dressing
crisp, stirring once. Remove popcorn from
1 tablespoon Dijon mustard
pan to waxed paper to cool. Break into
clusters. Store in airtight containers. 1/2 teaspoon dill weed
Yield: 12 cups. 2 packages (8 ounces each)
refrigerated crescent rolls
EDITOR’S NOTE: This recipe was tested in a 1,100-
watt microwave.
1 egg white, beaten
1 tablespoon sesame seeds
NUTRITION FACTS: 1 cup equals 76 calories, 1 g fat
(1 g saturated fat), 3 mg cholesterol, 70 mg sodium, In a large bowl, combine the first seven
16 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC
ingredients. Unroll one tube of crescent
EXCHANGE: 1 starch.
dough onto an ungreased baking sheet;
seal seams and perforations.
Spread half of corned beef filling down
center of rectangle. On each long side, cut
1-in.-wide strips to within 1 in. of filling.
Starting at one end, fold alternating
Sweet ’n’ Salty Popcorn strips at an angle across filling; seal ends.
Repeat with remaining crescent dough
and filling. Brush beaten egg white over
braids; sprinkle with sesame seeds.
Bake at 375° for 25-30 minutes or until

Spicy Sausage Stuffed Portobello Curry Cheese Spread
Wonton Stars Mushrooms
golden brown. Cool on wire racks for 5 min- garlic and lemon-pepper. goat cheese. Top each with 1 tablespoon
utes before cutting into slices. Refrigerate Press wonton wrappers into miniature red pepper strips. Sprinkle with pepper;
leftovers. Yield: 2 loaves (8 servings each). muffin cups coated with cooking spray. In drizzle with oil.
a small bowl, combine butter and garlic Bake at 350° for 15-20 minutes or until
Spicy Sausage powder; brush over edges. Bake at 350° mushrooms are tender and cheese is
Wonton Stars for 8-9 minutes or until lightly browned.

Spoon sausage mixture into cups. Bake
melted. Yield: 6 servings.
NUTRITION FACTS: 1 stuffed mushroom equals 86
PREP: 35 min. | BAKE: 15 min. 5-7 minutes longer or until heated calories, 5 g fat (2 g saturated fat), 7 mg cholesterol,
.......................................... through. Garnish with tomatoes if de- 110 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g pro-
Mary Anne Fields sired. Yield: 3 dozen.
tein. DIABETIC EXCHANGES: 1 vegetable, 1 fat.
Greeneville, Tennessee
Curry Cheese Spread
NUTRITION FACTS: 1 appetizer (calculated without
.......................................... garnish) equals 86 calories, 5 g fat (3 g saturated
“This recipe appeals to a variety of tastes. fat), 15 mg cholesterol, 154 mg sodium, 6 g carbohy-
drate, trace fiber, 3 g protein. DIABETIC EXCHANGES:
The stars can be served hot or at room tem- 1 fat, 1/2 starch. ................................
perature. They even make a fun main course Paula Englert
with rice and a vegetable on the side.”
Stuffed Portobello Louisville, Kentucky
................................
1
2
pound bulk spicy pork sausage
medium carrots, finely shredded
Mushrooms “I made this creamy spread with my students,
1 medium onion, finely chopped PREP/TOTAL TIME: 25 min. and it was a big success. It’s easy to prepare,
................................ and the flavor contrasts make it interesting.
1/2 cup finely chopped sweet red
pepper Mike Bass Toasty bread slices are the perfect complement.”
1/2 cup finely chopped green pepper Alvin, Texas
................................ 2 packages (8 ounces each) cream
1 cup (4 ounces) finely shredded cheese, softened
pepper Jack cheese These hearty mushrooms create a perfect 1-1/2 teaspoons curry powder
1 cup (4 ounces) finely shredded marriage with creamy goat cheese. For a 1 jar (8 ounces) chutney
cheddar cheese savory variation, substitute feta cheese or 1 cup chopped pecans
1/2 cup sour cream herbed cream cheese for the goat cheese. 1/2 cup crumbled cooked bacon
2 garlic cloves, minced 6 medium portobello mushrooms Toasted bread or assorted crackers
1 teaspoon lemon-pepper seasoning 2 ounces goat cheese
36 wonton wrappers In a small mixing bowl, beat cream cheese
6 tablespoons roasted sweet red and curry until smooth. Spread in an un-
1 tablespoon butter, melted pepper strips greased 9-in. pie plate. Top with chutney;
1/8 teaspoon garlic powder Pepper to taste sprinkle with pecans and bacon. Serve
Sliced cherry tomatoes, optional 1 tablespoon olive oil with bread or crackers. Yield: 2-3/4 cups.
In a large skillet, cook the sausage over
{ }
Remove stems from mushrooms (discard
medium heat until no longer pink; drain. or save for another use). Place mushroom Snacks to Share? Submit your best
In a large bowl, combine the sausage, car- caps on a rack in a shallow roasting pan; snack recipes to us at editors@tasteof
rots, onion, peppers, cheeses, sour cream, fill each with a rounded teaspoonful of home.com, or see p. 64 for guidelines.

H E A LT H Y C H O I C E S 2 medium zucchini, sliced
............ 6 lasagna noodles, cooked and
drained
2 cups (8 ounces) shredded part-skim
mozzarella cheese, divided
With a sharp knife, pierce spaghetti
squash 10 times. Place on a microwave-
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 15
minutes. 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 over
medium heat until meat is no longer pink;
drain. Stir in tomatoes, tomato paste,
parsley, sugar and seasonings. Bring to a
boil. Reduce heat; cover and simmer for
30 minutes.
In a bowl, combine egg, ricotta and 3/4
cup Parmesan until blended. In a small
skillet, 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 with
cooking spray. Top with three noodles
and half of the zucchini, spaghetti squash
and ricotta mixture. Sprinkle with 1-1/2
cups mozzarella and half of the remain-
ing sauce. Top with remaining noodles,
zucchini, spaghetti squash, ricotta mix-
Turkey ’n’ ture and sauce (dish will be full).
Squash Place dish on a baking sheet. Bake, un-
Lasagna covered, at 350° for 45-55 minutes or until
fresh
edges are bubbly. Top with remaining
mozzarella and Parmesan. Bake 5 min-
utes longer or until cheese is melted. Let
stand for 10 minutes before cutting. Yield:
flavors
12 servings.
You can’t beat the EDITOR’S NOTE: This recipe was tested in a 1,100-
watt microwave.
taste of seasonal NUTRITION FACTS: 1 serving equals 311 calories, 12 g
fat (5 g saturated fat), 72 mg cholesterol, 548 mg
fruits and veggies. sodium, 31 g carbohydrate, 5 g fiber, 22 g protein.
DIABETIC EXCHANGES: 2 starch, 2 lean meat, 1 fat.
Turkey ’n’ Squash 2 garlic cloves, minced Summer

Lasagna 1 tablespoon olive oil, divided Vegetable Salad
2 cans (28 ounces each) crushed PREP: 15 min. + chilling
PREP: 1 hour | BAKE: 50 min. + standing tomatoes ................................
..........................................
Nancy Beall 1 can (6 ounces) tomato paste Mari Roseberry
1/3 cup minced fresh parsley Dunning, Nebraska
Colorado Springs, Colorado ................................
.......................................... 1 teaspoon sugar
“I came up with this recipe when spaghetti 1 teaspoon dried basil “We’re always looking for ways to use our
squash was on sale, and it was a hit with all 1 teaspoon dried oregano garden produce in the summer, and this
my friends. I used ground turkey because I'm 1/2 teaspoon salt salad is great because you can use whatever
trying to cook healthier.” 1/4 teaspoon pepper vegetables you have on hand. You’ll love the
1 egg, lightly beaten dill dressing.”
1 medium spaghetti squash (2 to 1 carton (15 ounces) reduced-fat
2-1/2 pounds) 1 cup fresh cauliflowerets
ricotta cheese
1 pound lean ground turkey 1 cup fresh baby carrots
3/4 cup plus 2 tablespoons grated
1 large onion, chopped Parmesan cheese, divided 1 cup sliced red onion

1 cup halved grape tomatoes 2 tablespoons lemon juice 1 package (1 ounce) sugar-free
1 cup chopped zucchini 1 tablespoon minced fresh dill instant vanilla pudding mix
3 tablespoons cider vinegar 1/4 teaspoon salt 1 carton (8 ounces) frozen fat-free
whipped topping, thawed
2 tablespoons olive oil 1/4 teaspoon pepper
1/4 cup slivered almonds, toasted
1 teaspoon dill weed Cook pasta according to package direc- 1 fresh strawberry
1/2 teaspoon salt tions; drain and rinse in cold water.
1/2 teaspoon ground mustard In a large bowl, combine the shrimp, In a small bowl, dissolve gelatin in boiling
1/4 to 1/2 teaspoon garlic powder peas, green onions and parsley. Stir in the water. Stir in cold water. Pour half of gela-
1/4 teaspoon pepper pasta. In a small bowl, combine the re- tin mixture into a small bowl; cover and
maining ingredients. Pour over pasta mix- refrigerate for 1 hour or until slightly
In a large bowl, combine the cauliflower,
ture and toss to coat. Cover and refriger- thickened. Let remaining gelatin stand at
carrots, onion, tomatoes and zucchini. In
ate for at least 1 hour. Yield: 6 servings. room temperature.
a jar with a tight-fitting lid, combine the
Place half of cake cubes in a 3-qt. trifle
remaining ingredients; shake well. Pour NUTRITION FACTS: 1-1/2 cups equals 391 calories, 7 g
fat (1 g saturated fat), 153 mg cholesterol, 430 mg bowl. In a small bowl, combine mashed
over vegetables and toss to coat.
sodium, 55 g carbohydrate, 4 g fiber, 27 g protein. strawberries and sugar; spoon half over
Cover and refrigerate for at least 2
the cake.
hours, stirring occasionally. Serve with a
slotted spoon. Yield: 6 servings. English Trifle Drain pineapple, reserving 1/4 cup
juice. Cut pineapple chunks in half;
Food for Thought: If the refrigerator and TV weren’t so far apart, some people wouldn’t get any exercise at all.
NUTRITION FACTS: 2/3 cup equals 75 calories, 5 g fat ................................ arrange half over mashed strawberries.
(1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 g
carbohydrate, 2 g fiber, 1 g protein. DIABETIC EX- Aldah Bothmann Powell Toss banana slices with reserved pineap-
CHANGES: 1 vegetable, 1 fat. San Antonio, Texas ple juice; arrange half of slices over
................................ pineapple. Top with 1 cup sliced strawber-
Shrimp Pasta Salad You’ll impress guests with this lovely dessert
layered with angel food cake, fruit, sugar-
ries. Spoon refrigerated gelatin over fruit.
Refrigerate trifle and remaining gelatin
PREP: 30 min. + chilling free pudding and fat-free whipped topping. mixture for 20 minutes.
................................
It’s so creamy and refreshing, no one will In a small bowl, whisk milk and pud-
★ Traci Wynne know it’s “light.” ding mix for 2 minutes. Let stand for 2
Falls Church, Virginia minutes or until soft-set. Spread half of
................................ 1 package (.3 ounce) sugar-free pudding over trifle. Repeat all layers. Top
“This salad combines two of my favorites: pasta strawberry gelatin with whipped topping. Cover and refrig-
and shrimp. It’s a perfect side for grilled steak but 1 cup boiling water erate. Just before serving, sprinkle with
goes just as well with hamburgers and hot dogs. 1 cup cold water almonds; garnish with the strawberry.
I’ve made this many times.” 1 prepared angel food cake Yield: 12 servings.
4 cups uncooked small pasta shells (8 ounces), cut into cubes
NUTRITION FACTS: 1 cup equals 155 calories, 2 g fat
1 pound frozen cooked small shrimp 1 cup mashed strawberries (trace saturated fat), 1 mg cholesterol, 274 mg sodi-
1-1/2 cups frozen peas, thawed 1 teaspoon sugar um, 32 g carbohydrate, 2 g fiber, 4 g protein. DIABET-
1 can (8 ounces) unsweetened IC EXCHANGES: 1-1/2 starch, 1/2 fruit.
1/2 cup thinly sliced green onions
{ }
1/4 cup minced fresh parsley pineapple chunks
1/3 cup reduced-fat mayonnaise 1 cup sliced firm bananas New and Good for you! Check out
2 cups sliced fresh strawberries Taste of Home Healthy Cooking magazine
1/3 cup reduced-fat plain yogurt
2 cups cold fat-free milk at tasteofhome.com/healthycooking.
Summer
Vegetable Salad Shrimp Pasta Salad English Trifle

MEAL IN MINUTES
............
tuna express
Sail into supper with this quick-to-fix seafood menu. butter. Stir in lemon juice, salt, peel, pep-
per and nutmeg. Drain potatoes and
place in a serving bowl. Pour butter mix-
Balsamic-Glazed NUTRITION FACTS: 1 tuna steak with 1 tablespoon

sauce equals 210 calories, 2 g fat (trace saturated
ture over potatoes; toss gently to coat.
Sprinkle with parsley. Yield: 4 servings.
Tuna Steaks fat), 77 mg cholesterol, 505 mg sodium, 6 g carbohy-
drate, trace fiber, 40 g protein. DIABETIC EX-
PREP/TOTAL TIME: 15 min. CHANGES: 5 very lean meat, 1/2 starch. Citrus Asparagus Salad
.......................................... PREP/TOTAL TIME: 15 min.
Laura McDowell Lemon-Butter ..........................................
Marlene Mohr
Lake Villa, Illinois
.......................................... New Potatoes Cincinnati, Ohio
..........................................
Simple to fix but full of flavor, these steaks PREP: 5 min. | COOK: 20 min.
have a slight sweetness from the tasty bal- .......................................... Looking for a super-easy way to jazz up fresh
samic glaze. They’re perfect for hectic days. ★ Sandra McKenzie asparagus? This six-ingredient salad goes
Braham, Minnesota together in minutes and gives the delightful
4 tuna steaks (3/4 inch thick and 6 .......................................... veggie a zippy citrus tang.
ounces each) “With an abundance of potatoes in our
1-1/4 teaspoons pepper 2 cups water
garden each summer, I often make this easy
1/4 teaspoon salt 1 pound fresh asparagus, trimmed
recipe. We love the combination of parsley and cut into 2-inch pieces
4 teaspoons dark brown sugar and spices, and the lemony butter sauce.”
1/2 teaspoon cornstarch 1 tablespoon orange juice
1/4 cup chicken broth 12 small red potatoes 1 tablespoon olive oil
1 tablespoon balsamic vinegar 1/3 cup butter, cubed 2 teaspoons grated orange peel
1 tablespoon soy sauce 3 tablespoons lemon juice 1/4 teaspoon lemon-pepper seasoning
1 teaspoon salt In a large skillet, bring water to a boil.
Sprinkle tuna with pepper and salt. Place
1 teaspoon grated lemon peel Add asparagus; cover and cook for 2-3
tuna on a broiler pan coated with cooking
spray. Broil 3-4 in. from the heat for 3-4 1/4 teaspoon pepper minutes. Drain and immediately place as-
minutes on each side or until a meat ther- 1/8 teaspoon ground nutmeg paragus in ice water. Drain; pat dry and
mometer reaches 145° and fish begins to 2 tablespoons minced fresh parsley put in a bowl.
flake easily with a fork. Peel a strip from around each potato. In a small bowl, whisk the orange juice, oil,
Meanwhile, in a small saucepan, com- Place potatoes in a large saucepan and orange peel and lemon-pepper. Pour over as-
bine the remaining ingredients until cover with water. Bring to a boil. Reduce paragus; toss to coat. Yield: 4 servings.
smooth. Bring to a boil; cook and stir for 1 heat; cover and cook for 15-20 minutes or NUTRITION FACTS: 2/3 cup equals 46 calories, 4 g fat
(1 g saturated fat), 0 cholesterol, 35 mg sodium, 3 g
minute or until thickened. Serve with fish. just until tender. carbohydrate, 1 g fiber, 1 g protein. DIABETIC EX-
Yield: 4 servings. Meanwhile, in a small saucepan, melt CHANGES: 1 vegetable, 1 fat.

Breakfast
Is in the Pan!
SPECIAL
PRICE
Bake Perfect Oven Pancakes and More Serve Up Easy, Homemade Breakfasts
Treat your family to sweet oven pancakes, perfect omelets, fluffy Mornings are brighter with the 232 delicious dishes in
crepes and more with our Dutch Pan. Use it on your stovetop, our Best of Country Breakfast & Brunch cookbook.
too! The easy-clean nonstick interior surface makes it perfect Hardcover, 112 pages, dozens of full-color photos.
for stir-fries. Features durable riveted handles. 11-1/2"D. 8-3/8" x 11-1/8".
37271 Dutch Pan…$12.99 36515 Breakfast & Brunch…$12.99 $9.99
Perfect Omelets and Eggs Every Time

Pour egg batter and your favorite fillings into our
nonstick omelet pan, close the lid and flip. In just
a few minutes on the stovetop, this pan will cook
up a light, fluffy omelet. If you prefer your eggs
poached, simply insert the three-egg poaching
pan. 9-1/2"D. Dishwasher safe.
37808 Omelet/Egg Poacher Pan…$12.99
To mail your order, specify the item code and name of the
product. Be sure to add shipping and processing charges (add
5% state sales tax for orders shipped to anywhere within
Wisconsin). For orders outside the United States, please dou-
SHIPPING AND PROCESSING ble the shipping and processing
If Your Order Is: charges. (Orders from outside .com
Up to $10.00 ..........................$4.99 the U.S. are accepted by credit
$10.01 to $20.00...................$5.99 card or postal money order in
$20.01 to $30.00...................$6.99 U.S. funds only.) Offer good Find more great cookbooks and kitchen tools at:
$30.01 to $40.00...................$7.99
$40.01 to $60.00...................$9.99 through October 2008. Mail your www.ShopTasteofHome.com
$60.01 to $80.00 ................$10.99 order to: Shop Taste of Home,
$80.01 to $99.99 ................$12.99 Suite 1044P, PO Box 26820,
$100.00 or more ...............$14.99 Lehigh Valley PA 18002-6820. or call 1-800/880-3012 Mention suite 1044P
A S K OU R T E S T K I T C H E N S TA F F
............
food 6 inches from the heat, and for However, the June/July issue of Taste of
medium-low heat, place food 8 inches Home Healthy Cooking has a special
from the heat. Recipes that call for in- feature on lactose-free cooking and
direct heat can be prepared in the oven, recipes. And Taste of Home Cooking for
too. For medium-hot heat, use a 400º 2 often features a lactose-free recipe on
oven; for medium heat, 350º. Generally, its Special Diet cards. The Summer is-
Grill Recipes in the Oven use the same timing as the recipe indi- sue offers a lactose-free smoothie.
I’d like to convert a few of my favorite cates, but also follow the double-done-
grilling recipes to the oven. How do I ness test the recipe calls for, such as Substitute for Lard
figure out what oven temperature and “until meat is no longer pink.” I have some recipes that call for lard,
cooking time to use? Self-rising cornmeal can easily be but I am not sure what I can substitute
Also, I have recipes that call for self- made by following this simple formula: in baked goods. Can I use butter?
rising cornmeal, but I cannot locate it. For each cup of self-rising cornmeal, —Pat Bremson
Do you have a formula for making use 3/4 cup plus 3 tablespoons corn- Kansas City, Missouri
self-rising cornmeal? meal, 1 tablespoon baking powder and
—Anne Archer 1/2 teaspoon salt. Lard, which is rendered and clarified
West Hills, California pork fat, produces exceptionally tender,
Milk-Free Recipes flaky baked goods. Butter can be sub-
Most grilling recipes can easily be I’m allergic to milk products. Do you stituted, but your baked goods may be
adapted for indoor use. If the recipe have a line of recipes that are milk-free? less tender and flaky. For every 4 table-
calls for direct heat, you can use your —Tammy Lindsay spoons of lard called for in the recipe,
oven’s broiler instead. To replicate di- Lewisburg, West Virginia use 5 tablespoons of butter.
rect grilling over medium-hot coals, Or use shortening as a substitute:
broil food about 4 inches from the heat Taste of Home does not have a specific One cup of lard equals 3/4 cup plus 2
source. To mimic medium heat, broil set of recipes that are lactose-free. tablespoons of shortening.
Get Cooking
Two Fun Ways! Two hours of no-nonsense cooking
at its best
Simple entertaining ideas & recipes
Great cooking
demos with top
culinary specialists
• Seasonal recipes, inspiring
meal ideas and creative
cooking tips
Coming to a • Hundreds of people like
town near you th
is you who love to cook
spring & fall!
Fo
• Free gift bag with product
r schedule, visit
tasteofhomesc samples, coupons and
hools.com
complimentary magazine
COOKING SCHOOL PROFILE
............
early fan turns pro

Meet Cooking School Team Member: Jamie Dunn
I
’ve been a subscriber of Taste of miles a year on the road, and I love it!
Home since its inception, in 1993. It’s everything I thought it would
In fact, I loved it so much that I be…and more. This really is my dream
saved the first issue. So I was thrilled to job.
get tickets to one of the Cooking I’ve loved to cook since I took a home
Schools. Sitting in the audience, I economics class in eighth grade and
watched the instructors cook up a earned my bachelor’s degree at Oklaho- Lemon
storm for the excited crowd and ma State University in home economics Grilled Salmon
thought, This is what I want to do! education and community services. My PREP: 10 min. + marinating
When I actually got the opportunity parents were very supportive, and I BAKE: 15 min.
to work for Taste of Home Cooking learned a lot of my skills from my dad. I ......................................
School, I knew it was a blessing. For the taught home economics at public Lisa Kivirist
past 2 years, I’ve been the territory schools and a technical college before Browntown, Wisconsin
......................................
manager/culinary specialist for Texas, joining the Cooking School staff. 2 teaspoons snipped fresh dill or
Arkansas, Arizona, New Mexico and While on the road, I love meeting fel- 3/4 teaspoon dill weed
Oklahoma. I log more than 40,000 low Taste of Home fans. Probably the 1/2 teaspoon lemon-pepper
best part of traveling is seeing how seasoning
Taste of Home touches people’s 1/2 teaspoon salt, optional
lives…and I’m involved in it! 1/4 teaspoon garlic powder
Even though I cook onstage for a liv- 1 salmon fillet (1-1/2 pounds)
ing, I still enjoy cooking and baking 1/4 cup packed brown sugar
when I’m home, in Owasso, Oklahoma. 3 tablespoons chicken broth
My husband, Lyndell, is a CPA, and we 3 tablespoons vegetable oil
3 tablespoons soy sauce
have three teenage boys—James, Jack
3 tablespoons finely chopped
and John. My sons don’t care if I’ve green onions
been up until midnight finishing a 1 small lemon, thinly sliced
show; when I get home, it’s “What is 2 onion slices, separated into rings
there to eat, Mom?”
Sprinkle dill, lemon-pepper, salt if de-
I still rely on Taste of sired and garlic powder over salmon.
Home recipes when it Place in a large resealable plastic bag.
comes to feeding my Add the brown sugar, broth, oil, soy
family. One of my fa- sauce and green onions.
vorite dishes to make Cover and refrigerate for 1 hour, turn-
in the summer is ing once. Drain and discard marinade.
Lemon Grilled Place salmon skin side down on grill
Salmon (right) over medium heat; arrange the lemon
from Lisa and onion slices over the top. Cover
and cook for 15-20 minutes or until the
Kivirist of
fish flakes easily with a fork. Yield: 6
Browntown, servings.
Wisconsin.
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 towns
across the U.S. this spring. Check the schedule at taste
ofhomeschools.com.
TASTE OF HOME / June & July 2008 63

STIRRING COMMENTS
............
extra special, and when I saw this cake, CONTRIBUTOR
I couldn’t resist. It was a great cake for
a great grandma! GUIDELINES
Want to send in your favorite recipe or
—Mary Lowe handy tip, fun idea or photo to share
Fresno, California with other readers? We’d love to hear
from you. Here’s how to get involved:
World of Flavors 1. It’s easy to send us recipes and other
For a recent AFS (American Field Ser- submissions! Simply use the conve-
vice) potluck, I needed to bring an in- nient form on our Web site, tasteof
ternational dish. I was at a loss and home.com. Or you can E-mail them to
then saw the African Beef Curry in editors@tasteofhome.com. If you have
a particular department or feature in
your Feb/Mar issue. It was a hit! Every-
mind, please type it in the subject line
one loved the spicy curry and had fun of your E-mail message.
Busy Cookie Crew adding all the toppings.
2. When sending recipes, please be spe-
My whole family got involved in mak- The recipe isn’t one I normally make,
cific with directions, measurements
ing the Sour Cream Sugar Cookies so this was the perfect opportunity to and sizes of cans, packages and pans.
from the Feb/Mar Taste of Home. It was try something new. Thanks for not only Also, please share a few words about
a great way to spend our snowy day. featuring “regular” recipes but also the recipe and yourself. (For recipe con-
Not only did the cookies look cute, they more daring ones. test entries, please follow the direc-
tasted good, too. —Angela Simpson tions on page 53.)
—Julie Anderson Medford, Oregon 3. After you submit materials, please be
Holland, Michigan patient. Due to the large volume, it can
take our small staff several months to
review materials. We may hold your
Just Add Love material without informing you, but we
On a recent vacation with my will let you know if we publish some-
husband, Jeff, and my 9-year-old thing you submitted. Materials that
stepson, Jeffrey, we dined at a won’t fit in Taste of Home may be con-
“fancier” restaurant. Jeff and I sidered for our Web sites, cookbooks,
commented on how much we promotions and other publications.
JESSIE OLESON / CAKESPY.COM
were enjoying our dinner and 4. By submitting material for publica-

asked Jeffrey how his was. He tion, you grant Reiman Media Group,
said it was really good, but not Inc., its parent company, subsidiaries,
quite as good as the dinners I affiliates, partners and licensees use of
the material, including your name,
make at home because “nothing hometown and state.
beats the ingredient of love.” We reserve the right to modify, re-
I was so touched by his kind words Volunteers Munch Biscuits produce and distribute the material in
that I wanted to share them with you Several members and I spend Friday any medium and in any manner or ap-
since many of the recipes Jeffrey enjoys mornings in our Methodist church propriate place. We test recipes sub-
come from Taste of Home. Thank you kitchen preparing and packaging food mitted to us and reserve the right to al-
ter them as needed. We may contact
for recipes that are perfect for the aver- for Meals On Wheels. Since we arrive
you via phone, E-mail or mail regarding
age home cook. All I early, we have a mid-morning coffee your submission.
have to do is add love! break.
5. To send submissions via regular mail,
—Kim Earley When it was my turn to bring the
please address them to: Taste of Home,
Brunswick, Ohio snack, I turned to Taste of Home and 5400 S. 60th St., Greendale WI 53129. If
found Garden Biscuits (Oct/Nov ’06) you have a particular department in
No Ordinary from Kerry Dority. And yes, Kerry, I ate mind, please print it on the front of the
Cake! one warm from the oven! The biscuits envelope. You can send recipe cards or
I love Taste of Home! were such a hit that the group asked me photocopies of family cookbooks, and
to bring them again. They sure made they can be hand-printed or typed on a
Thank you for the
sheet of paper…whatever is easiest for
“Berry Pretty” coffee time special. you. If you would like mailed materials
cake idea (Aug/ —Jessie Kealey returned, please enclose a stamped,
Sept ’07). I want- Villa Rica, Georgia self-addressed envelope.
ed our Grand- 6. Sending photos? We accept 35mm
ma Woods’ WE’VE GOT MAIL. Find more color prints or high-resolution digital
(left) 82nd friendly letters and photos from photos. Please submit digital images as
birthday to be readers at tasteofhome.com/plus. jpegs at 300 dpi.
MEET OUR field editor
FIELD EDITORS
✪ ALABAMA: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Brookville; Brandi Fentress, Chandler; Amy Church,
spotlight
Alice Brackin, Florence; Peggy Key, Grant; Charlotte Coatesville; Nancy Johnson, Connersville; Sonia Croucher,
McDaniel, Jacksonville; Lisa Allen, Joppa; Laura Tessier, Decatur; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville;
Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Dolores Lueken, Ferdinand; Nancy King, Greenfield; Edna
Noble Yeager, Tuscaloosa Hoffman, Hebron; Carolyn Gochenaur, Howe; Donna Lisby,
✪ ALASKA: Cindi Paulson, Anchorage; Waunita Ann Indianapolis; Pauline Miller, Indianapolis; Kathy Allen, Knox;
Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet
Fairbanks; Marg Austin, North Pole Stichter, Milford; Joan Truax, Pittsboro; Karen Owen, Rising
Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse;
✪ ARIZONA: Sue Ross, Casa Grande; Lynne Beykirch, Green Maryellen Hays, Wolcottville; Ruth Burrus, Zionsville
Valley; Diane Thompson, Nutrioso; Nicole Clayton, Prescott;
Ann Perry, Sierra Vista; Edna Coburn, Tucson; Linda ✪ IOWA: Midge Scurlock, Creston; Karen Kreider, Cumming;
Eunice Stoen, Decorah; Sharon Mensing, Greenfield; Linda
Lambert, Wittmann
✪ ARKANSAS: Carolyn Kyzer, Alexander; Linda Emery, Bearden;
Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina
Bontrager, Kalona; Shirley Hochstedler, Kalona; Audrey
ALAINA SHOWALTER
Iola Egle, Bella Vista; Nicki Evans, Conway; Eva Hickman, Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis CLOVER, SOUTH CAROLINA
Crossett; Frances Owens, El Dorado; Bettie Hartman, Diment, Marcus; Wendy Taylor, Mason City; Becky Ruff,
Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Monona; Sherry Adams, Mt. Ayr; Jo Groth, Plainfield; Sharon
Family stats: Husband Tim and
Hamburg; Donna Long, Searcy; Awynne Thurstenson, Siloam Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion three stepchildren. Alaina was
Springs; Judith Gordon, Texarkana; Glenda Adams, Vanndale Karlin, Waterloo; Jack Spratt, Webster City; Leona Luecking, in the Navy for 10 years and now
West Burlington; Gayle Olson, Winfield
✪ CALIFORNIA: Peggy Louise Pruneau, Auberry; Susan teaches seventh-grade science.
Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield ✪ KANSAS: Myra Innes, Auburn; Carole Schlender, Burrton;
Lawson, Fullerton; Tina Fox, Lake Arrowhead; Shirley Goeh- Karen Ann Bland, Gove; Margaret Shauers, Great Bend;
“I was raised in Texas but
ring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; have lived in Florida, Tennessee,
Linda Svercauski, Murietta; Marina Castle, North Hollywood; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Pat Iceland and Puerto Rico. When
H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Habiger, Spearville; Merrill Powers, Spearville; Melanie
Vanthoff, San Diego; Annette Traverso, San Rafael; Tiffany Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea
we moved to Clover, I felt I was
Mitchell, Susanville; Mary Jane Cantrell, Turlock; Billie Moss, Rein, Topeka back to my country roots. But
Walnut Creek Tim and I love to travel, experi-
✪ KENTUCKY: Randal Wilson, Bellevue; Tammy Hensley,
✪ COLORADO: Rally Van Ostrand, Aurora; Janet Lebar, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; encing new foods and cultures.
Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Sally
Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Grisham, Murray; Christine Johnson, Ricetown; Connie
“I come from a long line of
Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, fantastic cooks. My favorite
Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Wilmore things to fix are grilled meats,
Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi
Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, ✪ LOUISIANA: Sundra Hauck, Bogalusa; Rachel Garcia, seafood and garden vegetables.
Wray DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; I’ve been told I make the best
Brenda Melancon, Gonzales; Pam Holloway, Marion;
✪ CONNECTICUT: Jill Fellows, Coventry; Ellen Baczek Amodeo, Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi fresh salsa. My mom and I talk
Derby; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Pichon, Slidell; Codie Ray, Tallulah; Tonya Fitzgerald, West every Sunday, and the conversa-
Sue Smith, Norwalk; Chris Dolan, Seymour; Ruth Hartunian- Monroe
Alumbaugh, Willimantic; Betty Sparks, Windsor tion always involves cooking.”
✪ MAINE: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan
✪ DELAWARE: Beth Satterfield, Dover; Jan Walls, Dover; Peggy Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,
West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl
Dot Swain, Milford; Cynthia Bent, Newark; Kimberley Greeley, Pittsfield; Pam Brooks, South Berwick; Heidi
Pittman, Smyrna Harrington, Steuben; Brenda Deveau, Van Buren
✪ FLORIDA: Kelly Ward Hartman, Cape Coral; Marjorie Carey, ✪ MARYLAND: Beverly Sprague, Baltimore; Margaret Adina
Freeport; Julia Livingston, Frostproof; Lillian Julow, O’Bryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver,
Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Mait- Hagerstown; Debbie Wilkerson, Lusby; Charles Keating,
land; Laura Wheeler, Malone; Allison Loo, Merritt Island; Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,
Diane Hixon, Niceville; Pat Hockett, Ocala; Barbara Carlucci, Pasadena; Judith McGhan, Perry Hall; Barbara Davis,
Orange Park; Kerry Dingwall, Ponte Vedra; Marsha Manley, Salisbury; Betsy Hedeman, Timonium; Gail Buss, West-
Sebring; Kathy Kruse, Thonotosassa; Julie Hayden, Winter minster
Park; Anna Minegar, Zolfo Springs
✪ GEORGIA: Ann Chan, Atlanta; Hannah Lamb, Austell; Colette
✪ MASSACHUSETTS: Joanie Elbourn, Gardner; Arden Billings,
Greenfield; Christine Omar, Harwich Port; Charlotte
DOT SWAIN
Jaworski, Buford; Jacqueline Graves, Cumming; Susan Baillargeon, Hinsdale; Mary West, Marstons Mills; Maria MILFORD, DELAWARE
Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Mulligan, Methuen; Nancy Lore, Rockland; Maria Regakis, Family stats: Three sons; Dot
Fayetteville; Henrietta Brumbaugh, Hiawassee; Merle Bates, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester
LaGrange; Janis Garrett, Macon; Carolyn Griffin, Macon; Pat
will soon be a first-time grand-
McLendon, Roswell; Laura Dierking, St. Marys; Tina Gay, ✪ MICHIGAN: Patricia Thomet, Alto; Donna Mantha, Augusta; ma. She teaches adult basic
Ted Pottle, Berrien Springs; Peggy Burdick, Burlington; Lynn
Statham
Miracle, Burton; Shirley De Lange, Byron Center; Teri Rasey- education and GED classes.
✪ HAWAII: Sharon Aweau, Kapolei; Shirley Watanabe, Kula Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, “My family and friends call
✪ IDAHO: Mandy Saras, Boise; Donna Shipley, Boise; Glenna Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; me the ‘Cookie Queen.’ I’ve won
Tooman, Boise; Betty Albee, Buhl; Renae Moncur, Burley; Deborah Amrine, Grand Haven; Casey Stellini, Grand
Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Junction; Barb Ruis, Grandville; Jackie Riley, Holland; Anne several blue ribbons at our
Franklin; Cindy Worth, Lapwai; John Nydegger, Lewiston; Heinonen, Howell; Linda Knoll, Jackson; DiAnn Mallehan, state fair for my baked goods.
Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Kentwood; Marcy Cella, L’Anse; Virginia Ferris, Lyons; One of my challenges has been
Clark, Rexburg; Signa Hutchison, Weiser Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby;
Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; to adapt my recipes for one of
✪ ILLINOIS: Marjorie Lampe, Campbell Hill; Jann Braun, Marsha Ransom, South Haven; Dona Erhart, Stockbridge; my sons, who has diabetes. I
Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Winifred Winch, Wetmore
Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; even use cooking to help make
Sue Mackey, Galesburg; Helen Suter, Golconda; Dixie Terry, ✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka; academic subjects relevant for
Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy
Highland; Kathy Hawkins, Ingleside; Mary Houchin, McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Kay my students.
Lebanon; Millie Vickery, Lena; Kim Marie Van Rheenen, Morris, Cokato; Ann Botten, Courtland; Marlene Muck- “My mom taught me to keep
Mendota; Kimberly Kronenberg, Milledgeville; Donna Muss- enhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, staples like flour, sugar and
er, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Dumont; Renee Schwebach, Dumont; Deanna Richter,
Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Debbie Elmore; Julianne Johnson, Grove City; Marcia Severson, soup on hand and a week’s
Fisher, Royalton; Donetta Brunner, Savanna; Amber Samp- Hallock; Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; worth of meats in the freezer
son, Somonauk; Leona Kuhns, Sullivan; Patricia Rutherford, Lucille Taylor, Luverne; Dotty Egge, Pelican Rapids; Kari so I could whip up a meal any-
Winchester Rosenow, Roseau; LaVonne Hegland, St. Michael; Dianne
Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, time. I’m not as organized as
✪ INDIANA: Fancheon Resler, Bluffton; Martha Fehl,
Willow River (Continued on page 66) she was, but I keep trying!”

✪ MISSISSIPPI: Anne Glidewell, Booneville; DeLois Shepherd, Edmond; Peggy Goodrich, Enid; Flo Bixby, Morrisville; Susan Greenall, Windsor
Douglas, Charleston; Shirley Glaab, Hattiesburg; Linda Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-
✪ VIRGINIA: Margaret Wagner Allen, Abingdon;
Finn, Louisville; Rita Futral, Starkville Feather, Jay; Donna Brockett, Kingfisher; Nancy
Dorothy Showalter, Broadway; Teresa Mears, Chin-
✪ MISSOURI: Barbara Lovercamp, Alma; Linda Wilson, Johnson, Laverne; Marcia Nelson, Ponca City;
coteague; Traci Wynne, Falls Church; Esther Shank,
Anderson; Debbie Johnson, Centertown; Sasha LaDonna Reed, Ponca City; Christine Eilerts, Tulsa
Harrisonburg; Carol Strong Battle, Heathsville;
Cummings, Hazelwood; Karren Chamberlain, Linn ✪ OREGON: Susan Snyder, Condon; Lynda Byrd, Dallas; Rosemarie Forcum, Heathsville; Eugene Presley, Hon-
Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; aker; Angela Leinenbach, Mechanicsville; Kyra
Tammy Breen, O’Fallon; Marietta Slater, Thayer; Judy Deb Darr, Falls City; Naomi Pollard, Gladstone; Pulliam, Stephens City; Carrie Long, Suffolk; Virginia
Marshall, Waverly Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Gentry, Sutherlin; Theresa Morris, Toano
✪ MONTANA: Donna Mantha, Augusta; Dixie Lee Leann Meeds, Klamath Falls; Cathee Bethel,
Lebanon; Sandra Geissel, Milton-Freewater; Carolyn ✪ WASHINGTON: Bonnie Waliezer, Brush Prairie; Janis
Harmon, Bainville; Nancy Fettig, Billings; Gail Kuntz, Plagerman, Ephrata; Margie Snodgrass, Gig Harbor;
Dillon; Doris Galleske, Fairview; Jan Roat, Grass Allison, Pleasant Hill; Lynn Hartigan, Portland; Mary
Anne Thygesen, Portland; Krista Frank, Rhododen- Patricia Crandall, Inchelium; Perlene Hoekema,
Range; Carolyn Weinberg, Hardin; Beverly Stiger,
dron; Laura Nickles, Rosebury; Darlene Brenden, Lynden; Alice and Jake Weber, Ritzville; Diane
Helena; Joy Maynard, St. Ignatius; Janet Loomis,
Salem; Carol Baker, Summerville; Marie Hattrup, The Sardeson, Seattle; Aljene Wendling, Seattle; Beverly
Terry
Dalles; Dala Johnson, Tualatin; Grace Dickey, Kearns, Selah; Marian Platt, Sequim; Carolyn
✪ NEBRASKA: Ellen Teter, Arapahoe; Bonnie Myers, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Eastham, South Bend; Nina Hall, Spokane; Marty
Callaway; Ina Schmillen, Elkhorn; Alice Tatro, Geneva; Woodburn Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila
Deb Waggoner, Grand Island; Tami Kuehl, Loup City; Scheer, Vancouver; Janie Cooper, Waterville; Tyffany
Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska ✪ PENNSYLVANIA: Sharon Allen, Allentown; Barbara
McCalley, Allison Park; Betty Claycomb, Alverton; Millie Fries, Yakima
City; Judy Katskee, Omaha; Amy Sauser, Omaha;
Verona Koehlmoos, Pilger; Susan O’Brien, Rogers, Annville; Janice Burkholder, Chambersburg; ✪ WEST VIRGINIA: Lori Daniels, Beverly; Cheryl
Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Maczko, Eglon; Amy Short, Lesage; Jodi Zickefoose,
Stromsburg; Betty Ruenholl, Syracuse Helen Hassler, Denver; Patty Kile, Elizabethtown; Rita Tallmansville
Reifenstein, Evans City; Pat Rimmel, Ford City; Lena
✪ NEVADA: Karen Sikora, Dayton; Jenece Howard, Elko; Esh, Gordonville; Charlotte Goldberg, Honey Grove; ✪ WISCONSIN: Janelle Lee, Appleton; Sue Gronholz,
Rebecca Jones, Henderson; Barbara Murphy, Incline Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Beaver Dam; Amy Voights, Brodhead; Gloria Warczak,
Village; Nancy Beckerbauer, Las Vegas; Sharon Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen
Peterson, Las Vegas Lower Burrell; June Sangrey, Manheim; Janet Thomas, Taugher, East Troy; Dennis Dolan, Fitchburg;
✪ NEW HAMPSHIRE: Nancy Gaver, Brookfield; Karen McKees Rocks; Joyce Guth, Mohnton; Marlene Barker, Stephen Baseley, Fond du Lac; Nancy DeMaster,
Clough, Danville; Colleen Palmer, Epping; Linda Monroeville; Melody Mellinger, Myerstown; Mary Fond du Lac; Bernie Bellin, Franklin; Lisa Feld,
Harrington, Hudson; Inge Schermerhorn, Kingston; Landis, New Cumberland; Elaine Anderson, New Grafton; Jean Ecos, Hartland; Donna Gorman, Lone
Margaret Drye, Plainfield; Tracy Weber, Swanzey Galilee; Kathy Peters, North Versailles; Ann Nace, Per- Rock; Holly Basford, McFarland; Gail Sykora,
kasie; Joyce Daubert, Pine Grove; Debra Latta, Port Menomonee Falls; Mari Anne Warren, Milton;
✪ NEW JERSEY: Nancy Zimmerman, Cape May Court Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Charlene Griffin, Minocqua; Jeanette Pederson,
House; Helga Schlape, Florham Park; Sally Treonze, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Rich- Monico; Darlene Alexander, Nekoosa; Lois Fetting,
Hillsborough; Roberta Strohmaier, Lebanon; Kelly land; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Nelson; Chris Kohler, Nelson; Carol Smith, New
Williams, Morganville; Stephanie Hanisak, Port Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardee-
Murray; Marie Forte, Raritan; Nancy Negvesky, Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; ville; Ardyce Piehl, Poynette; Mark Trinklein, Racine;
Somerville Sandra Johnson, Tioga; Ray Hoene, Tunkhannock Linda Rock, Stratford; Doris Sather, Strum; Mary
✪ NEW MEXICO: Catherine Hayes, Albuquerque; Molly ✪ RHODE ISLAND: Julie Davis, Bristol; Yvette Carozza, Steiner, West Bend; Darlis Wilfer, West Bend
Seidel, Edgewood; Pamela Huntley, Grants; Carol Central Falls; Pat Medeiros, Tiverton; Barbara Lynch,
Mead, Los Alamos; Terri Kearns, Roswell; Alpha ✪ WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson;
West Warwick Ardis Rollefson, Jackson Hole; Lori Coulthard,
Wilson, Roswell
✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; Kelly Laramie; Vera Reid, Laramie; Denise Smith, Lusk;
✪ NEW YORK: Sandy Starks, Amherst; Marilee Merle, Ann Gray, Beaufort; Alaina Showalter, Clover; Brenda Arlene Zerbst, Newcastle; Bonnie Hiller, Powell;
Attica; Judy Losecco, Buffalo; Nancy Breen, Can- Leonard, Columbia; Katherine Moss, Gaffney; Lisa Carolyn Walton, Smoot; Bobbi Miller, Thermopolis
astota; Margaret Gage, Cherry Valley; Michele Van Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie
Dewerker, Cherry Valley; Rebecca Gage, Cobleskill; ✪ ALBERTA: Connie Tiesenhausen, Demmitt; Florence
Jackson, Inman; Claudia Grier, Lancaster; Lillian
Janice Arnold, Gansevoort; Karen Buhr, Gasport; Barnes, Drumheller; Lori Stefanishion, Drumheller;
Heston, Leesville; Lynn Parnell, Lexington; Loretta
Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Orien Major, Hinton; Margaret Steacy, Lethbridge;
Mary Malinowski, Lee Center; Frances Boise, Marion; Melanie Thurston, Williamston Kathy Scott, Lingle; Karen Bourne, Magrath; Lise
Lucia Johnson, Massena; Linda-Ann Wargo, North Thomson, Magrath; Ruth Ann Stelfox, Raymond;
Massapequa; Estelle Keefer, Olean; Andrea Holcomb, ✪ SOUTH DAKOTA: Joan Antonen, Arlington; NanCee Frieda Meding, Trochu
Oxford; Darlene Markham, Rochester; Kristine Maynard, Box Elder; Pam Hofer, Carpenter; Nina Vil-
hauer, Mina; Maxine Smith, Owanka; Annette Hill, ✪ BRITISH COLUMBIA: Merle Dyck, Elkford; Leigh
Chayes, Smithtown; Penny Sands Fersko, Staten
Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Moore, Heffley Creek; Deborah Maki, Kamloops;
Island; Susan Seymour, Valatie; Harmony Tardugno,
Vernon Center; Kathy Anderson, Wallkill Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Doreen Martin, Kitimat; Danielle Belanger, Victoria
Roxy Wilfahrt, Watertown ✪ MANITOBA: Mina Dyck, Boissevain; Marge Reimer-
✪ NORTH CAROLINA: Gerry Beveridge, Beaufort; Cindy
Winter-Hartley, Cary; Katie Sloan, Charlotte; Doris ✪ TENNESSEE: Sue Ashford, Blountville; Vivian Walker, Toews, Steinbach; Debbie Clark, Winnipeg; Linda
Heath, Franklin; Mary Lou Robison, Greensboro; Crossville; Margaret McNeil, Germantown; Kathy Grienke, Winnipeg
Paula Chewning Walls, Greenville; Linda Thompson, Knight, Greeneville; Suzanne Whitaker, Knoxville; ✪ NEW BRUNSWICK: France Couturier, Edmundston;
High Point; Jane Needham, River Bend; Hilda Pardue, Kathleen Fuller, Murfreesboro; Sharon Manus,
Marilu Hynes, McLeod Hill
Ronda; Dorothy Baker, Southern Pines Smyrna; Andrea Bolden, Unionville
✪ NEWFOUNDLAND: Joan Kane, Trinity
✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Chris- ✪ TEXAS: Christine Groves, Archer City; Sarah
tianson, Glenburn; Patricia Burris, Grand Forks; Ann Woodruff, Austin; Tonya Jones, Brenham; Sue ✪ NOVA SCOTIA: Lois Bent, Bridgetown; Celine
Marie Moch, Kintyre; Marshelle Greenmyer-Bittner, Broyles, Cherokee; Denise Baumert, Dalhart; Luann Munroe, Guysborough; Wendy Dowling, Queens
Lisbon; Lisa Morman, Minot; Lois Flaten, Ray; Carla Carlson, El Paso; Jeanne Brady, Fort Worth; Susan County; Kelly Kirby, Westville
Hodenfield, Ray; Marilyn Hodenfield, Ray; Sarah Garoutte, Georgetown; Pat Stevens, Granbury; Gay
✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts,
Goetz, Richardton; Lillian Domres, Towner; Elmeda Nell Nicholas, Henderson; Rebecca Liao, Keller; Linda
Cookstown; Mary Ellen Agnew, Dundalk; Nancy
Johnson, Williston; Trish Gehlhar, Ypsilanti Rainey, Monahans; Ann Cousin, New Braunfels; Joan
Horsburgh, Everett; Linda Russell, Exeter; Wendy
Hallford, North Richland Hills; Mary Anne Mc-
✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; David Whirter, Pearland; Penny Spearman, Pickton; Masters, Grand Valley; Janet Tigchelaar, Jerseyville;
Klein, Berkey; Diane Turner, Brunswick; Sherry Marilyn Katcsmorak, Pleasanton; Mary Lou Roberts, Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois
Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth San Angelo; Jackie Fremming, San Antonio; Billie Taylor Caron, Ottawa; Nancy Bergeron, Powassan;
Stoops, Cincinnati; Kim Wallace, Dennison; Freda Jeane Garner, Southlake Janis Plourde, Smooth Rock Falls; Raymonde
Becker, Garrettsville; Carole Finney, Harrisville; Betty Bourgeois, Swastika; Lynne Wilhelm, West Hill
Spencer, Hopedale; Catherine Dawe, Kent; Linda ✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan;
Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile ✪ PRINCE EDWARD ISLAND: Nancy Coughlin,
Miller, Lowell; Debra Dohy, Massillon; Tammy Logan,
McComb; Diane Shipley, Mentor; Ben and Arie Proctor, Panguitch; Donna Higbee, Riverton; JoLynn Charlottetown; Tammy Clements, Murray Harbour
Coblentz, Millersburg; Polly Coumos, Mogadore; Hill, Roosevelt; Barbara Birk, St. George; Rebecca ✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle,
Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Baird, Salt Lake City; Stacey Christensen, Salt Lake Knowlton
Shirley Heston, Pickerington; Eldora Willford, Plym- City; Gaylene Anderson, Sandy; Debbie Mace, Sandy;
Roni Goodell, Spanish Fork ✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason,
outh; Dolores Ann Thorp, Salineville; Robert Breno,
Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, Martensville; Carol Funk, Richard; Val Lefebvre,
✪ VERMONT: Patricia Le Blanc, East Hardwick; Virginia Rosetown; Norma Harder, Saskatoon; Peggy Gwillim,
West Chester; Pat Waymire, Yellow Springs Breitmeyer LaPierre, Greensboro Bend; Harriet Strasbourg
✪ OKLAHOMA: Denise Vineyard, Ardmore; Barbara Dumas, Hartland; Joan Finley, Hartland; Patricia

Wish you were here!
Canadian Rockies—
Christmas in November
Join us for Christmas in November! SAVE
Marvel at the spectacular Canadian Rockies, take an exhilarating train

$50.00
per person
ride through the mountains and join in fun holiday-themed festivities! when you book
Enjoy three nights at the fabled Jasper Park Lodge, including hands-on within 30 days!
Mention Promotion
holiday cooking and decorating demonstrations. Travel aboard the leg- Code 8093
endary Canadian, North America’s most historic train, and explore the
charming 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 with
this 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.
Limited Availability. Reserve Now!

Call 1-800-344-6918
or visit us on-line to view complete tour itineraries:
www.countrytours.com
Mention Promotion Code #8093 Travel With Friends!
grace
ILLUSTRATION: JESSIE OLESON / CAKESPY.COM

favorite HIDE & SEEK
............
Can You Find Our

For many families, saying a prayer of
thanks at meals is a long-standing tradi-
tion. Here, readers share the verses re-
‘Corny Cops’?
cited in their homes. Perhaps one of
It’s your chance to win a shopping spree!
I
them will become part of your mealtime nspired by the corn the-cob characters this time.
tradition, too. recipe contest (page The drawing looks like this
35), our “Hide & one and might be tucked in
Carol Mahood of The Villages, Florida, Seek” game this issue a photo, in a drawing, in an
remembers her dad reciting this cute focuses on partners article or recipe—and they
prayer. “Starchy and Husk.” We’ll could be a different size.
Thank You, Lord, for the food. Here it be all ears to learn if you Find them and enter the
goes under my nose, for the Lord knows I can chase down these crime- “Hide & Seek” contest on our
need it. Amen. fighting “corn cops”—our spin-off of Web site. Or, mail a postcard with
TV’s popular 1970s police series. the correct page number and your
Jeanine Wooldridge of Indianapolis, In- As many of you know, we have a name, address and phone number to
diana says her grandfather recited this little fun in TOH by having you Hide & Seek, Taste of Home, 5400 S.
meaningful prayer, 60 years ago. “This search for a hidden drawing. 60th St., Greendale WI 53129. We’ll
same blessing is now said by my hus- Last issue, it was “Tomás” the combine all entries (on-line and
band at every meal,” Jeanine notes. Tiny Taco. We’ve hidden a pair of mail) to conduct a random drawing
We rejoice in the bountiful blessings two “don’t mess with me” corn-on- in mid-July.
You have given us this day. We thank
You for our health, strength and daily WHERE WAS “TOMÁS” THE TINY TACO HIDDEN? IN THE APRIL/MAY ISSUE, HE
bread, and the food that is placed before WAS IN THE FETA ASPARAGUS FRITTATA PHOTO ON PAGE 24.
us this hour.
And may we partake of it with grati-
tude, remembering those who go hungry Get in our drawing for 100
in the world, and move us to share that
which You have entrusted to us, so that
all people might live in peace throughout
$50 Gift Certificates
Y
the world. In Jesus’ name we pray, Amen. ou 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-
“I come from a family of nine girls. tificates to Shop Taste of Home—100 of them!
Mom taught us this prayer when we Winners can select clever kitchen gadgets, cooking helpers, mouth-watering
were growing up. Now, when we can all cookbooks and more from Shop Taste of Home’s big selection, chosen with
be together, we say it before we eat,” real home cooks like you in mind.
writes Lila Beers from Wapakoneta, For example, you might want to choose a set of six colorful anodized alu-
Ohio. minum ice cream bowls, perfect for serving the yummy ice creams or toppings
Thou hast again remembered us, O in this issue (page 7). The set is priced at $19.99.
Lord, and we should not forget Thee. Even if your name isn’t drawn, we invite you to browse our appealing on-line
Bless this food, we pray, and help us to store at ShopTasteofHome.com.
serve 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 this
food that we enjoy and share. Amen.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PRAY TELL. Share your family’s favorite

grace. For Contributor Guidelines, see
page 64.

Pecan-Raisin
Cinnamon Rolls
PREP: 50 min. + rising
BAKE: 20 min./batch + cooling
11 to 12 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active
dry yeast
3 teaspoons salt
3-1/2 cups water
these rolls are hot!

1 cup vegetable oil
3 eggs
FILLING:
1/4 cup butter, melted
a
1 cup sugar
mid the hustle and 3 teaspoons ground cinnamon
bustle of Alta, 1 cup chopped pecans
California’s Me- 1 cup raisins
morial Day Flea Market, FROSTING:
shoppers take a moment 1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
to stop—and smell the
1 teaspoon vanilla extract
rolls! Hundreds follow their noses to
1/4 teaspoon lemon extract
the booth where Marvel Irvine (above)
3 to 4 tablespoons water
and her friends in the Women’s Auxil-
iary sell freshly baked Pecan-Raisin Alta Women’s Auxiliary’s cinnamon roll In a very large mixing bowl, combine 8 cups
team includes (from left) Carol Carey, Vi- flour, sugar, yeast and salt. In a large
Cinnamon Rolls. vian Gardner, Sarah Friscia, Nora Bradley, saucepan, heat water and oil to 120°-130°.
“When I arrive at the market with the Peggy Brunner and baker Marvel Irvine. Add to dry ingredients; beat just until moist-
rolls, there’s already a line.” Marvel says. ened. Add eggs; beat until smooth. Stir in
“The fragrance is irresistible!” yeast in 1-pound bags so I won’t run enough remaining flour to form a soft
Proceeds go to the Auxiliary’s savings out, and I store it in the freezer. This is dough (dough will be sticky).
fund, set up for special needs. Groups a tip I got long ago, and I pass it along.” Turn onto a floured surface; knead until
like the Alta Volunteer Fire Department Besides raising money, her famous smooth and elastic, about 6-8 minutes. Cov-
know just who to ask when they need rolls lift spirits. The Auxiliary ladies er and let rest for 15 minutes.
help buying radios, boots and gear. usually share some free of charge with Turn onto a lightly floured surface; divide
“We’re also one of the most popular workers in other booths, just to bright- in half. Roll each half into a 24-in. x 15-in. rect-
booths at a winter craft show,” says en their day. Additionally, the close- angle. Brush with butter to within 1/2 in. of
edges. Combine sugar and cinnamon; sprin-
Marvel. She typically provides around knit community of 400 depends on
kle over dough. Sprinkle with pecans and
150 rolls per event, resulting in $200 to each other when times get tough. At an raisins. Roll up jelly-roll style, starting with
$300 for the fund. elevation of 3,500 feet, they get lots of the long sides; pinch seams to seal. Cut each
Seven other active Auxiliary mem- snow and storms. It isn’t uncommon into 24 rolls. Place rolls, cut side up, in four
bers participate in the delicious project, for a tree to fall and damage a house. greased 13-in. x 9-in. x 2 in. baking pans.
Marvel is quick to add. “I bake the rolls, When Marvel hears of a misfortune, Cover and let rise in a warm place until
another woman picks them up and she’ll bake a batch of rolls for the family nearly doubled, about 30 minutes. Bake at
then we all take turns selling them. and the volunteer workers who pitch in 425° for 18-22 minutes until golden brown.
to get things back to normal. “It’s a In a small mixing bowl, combine frosting
Champion Baker good feeling to know you’re helping ingredients. Spread over warm rolls. Cool on
wire racks. Yield: 4 dozen.
“I can make about 48 rolls in 2 hours, someone out—and the community
EDITOR’S NOTE: Dough may need to be mixed in two
start to finish,” she says modestly. “I buy definitely appreciates our efforts!” batches, depending on the size of your mixing bowl. To
halve the recipe, use 1 package plus 1-1/8 teaspoons
yeast and 1 egg plus 2 tablespoons beaten egg. The
Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose, other ingredients can easily be divided in half.
tell us about it at cookswhocare@tasteofhome.com. For Contributor Guidelines, see page 64.

RECIPE INDEX
June & July 2008
10
APPETIZERS & SNACKS Cookie Dough Ice Cream, 9 Ranch Coleslaw, 34

Curry Cheese Spread, 57 ࣆ English Trifle, 59 ࣆ Shrimp Pasta Salad, 59
Grilled Corn Dip, 37 Lemon Gelato, 9 Southwestern Spinach
Salad, 26
Lone Star Cheese Ball, 34 Mom’s Strawberry
Shortcake, 51 ࣆ Strawberry Spinach Salad, 43
Motoring Munchies, 31
Nectarine Ice Cream, 8 ࣆ Summer Vegetable Salad, 58
Reuben Braids, 56 ࣆ Tomato Corn Salad, 37
ࣆ Spicy Sausage Wonton
Peaches ’n’ Cream Cups, 14
Russian Cream, 22
26
Stars, 57
ࣆ Stuffed Portobello Star-Spangled Fruit Tart, 51 SANDWICHES & WRAPS
Mushrooms, 57 Strawberry Cheesecake Ice Meatball Calzones, 27
Sun-Dried Tomato Spread, 49 Cream, 8 Open-Faced Turkey
Pies & Tarts Sandwiches, 27
Sweet ’n’ Salty Popcorn, 56
Blueberry Cloud Pie, 30 Stromboli Sandwiches, 47
BEVERAGES Frosty Toffee Bits Pie, 22

ࣆ Very Berry-licious Texas Pecan Pie, 34 SIDE DISHES
Smoothies, 45 Corn Fritters with Caramelized
MAIN DISHES
Onion Jam, 39 34
Creamy Vegetable Bow Tie
BREADS, MUFFINS & Baby Back Ribs, 16 Toss, 51
ROLLS Bacon Quiche, 45 ࣆ Dilly Vegetable Medley, 18
Nutmeg Blueberry Muffins, 45 Bacon-Wrapped Seafood ࣆ Double Corn Dressing, 39
Pecan-Raisin Cinnamon Skewers, 20
Fresh Corn Medley, 39
Rolls, 69 ࣆ Balsamic-Glazed Tuna
Steaks, 60 Lemon-Butter New Potatoes, 60
Barbecued Beef Short Ribs, 51 Mexicorn Grits, 41
BREAKFAST
Family Favorite Kabobs, 18 Slow-Cooked Bean Medley, 43
Crisp ’n’ Tender Corn
Waffles, 39 ࣆ Smoky Grilled Corn, 41
Golden Corn Quiche, 41
ࣆ Grilled Burgers, 43 Tomato ’n’ Corn Risotto, 37 39
CONDIMENTS ࣆ Grilled Chicken with Veggie Potato Salad, 47
Banana Caramel Topping, 10 Salsa, 20
Butter Pecan Sauce, 11 Grilled Stuffed Meat Loaf, 19 SOUPS, STEWS & CHILI
ࣆ Grilled Corn Salsa, 41 Hearty Spaghetti Sauce, 49 Cheesy Corn Chowder, 37
ࣆ Raspberry Sauce, 11 Lemon Grilled Salmon, 63
ࣆ Refrigerator Pickles, 47 Panhandle Beef Brisket, 34 ࣆ Recipe includes
Sirloin with Blue Cheese Nutrition Facts
Butter, 14
DESSERTS
ࣆ Turkey ’n’ Squash On the Menu for our August/September issue…
Cakes & Tortes Lasagna, 58
• Tasty Tailgating—game-day goodies to grill or make ahead.
Almond Chocolate Cake, 43
• Prize-winners from our Italian Favorites contest—cal-
Chocolate Party Cake, 22 SALADS & DRESSINGS zones, pasta, pizza, cheesecake are just a few.
Cookies & Bars ࣆ Ambrosia Fruit Salad, 45
• Readers share their Blue-Ribbon Recipes from fairs and
ࣆ Chocolate Hazelnut Brownie Balsamic Vinegar Dressing, 49
Bites, 47 festivals.
Chicken Pasta Salad, 26 • The Fresh Raspberry Pie in “Mom’s Best Meal” is to die for!
ࣆ Peanut Butter Cookies, 49
ࣆ Citrus Asparagus Salad, 60
Miscellaneous • Also, look for a field editor’s grilled salmon meal, delightful
Mixed Greens with Garlic-Basil basil recipes…and more.
Cherry Ice Cream Cake, 15 Vinaigrette, 14
Vol. 16, No. 3, June/July 2008 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call
GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. 1-800/344-6913; or E-mail Rpsubscustomercare@custhelp.com. For address changes, include both old and new addresses.
“Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publica- If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a cor-
tions, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media rected address within 1 year.
Group, Inc. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Ser-
Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and vice. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal
inquiries. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send ad- Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail
dress changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses to or with your issues, or call 1-800/344-6913.
Canada_UPM_Harlan@cpmx.ca. Consumer Information: Reiman Publications may share information about you with reputable companies in order
Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 5% GST or 13% for them to offer you products and services of interest to you. If you would rather we not share information, please write
HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. to Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.
Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.

ado Commission
©2008 California Avoc
Cloth-like softness comes on a roll.
VIVA® Towels -
Soft & Strong Like Cloth!
Viva and Kleenex are registered trademarks of Kimberly-Clark Worldwide, Inc. © 2008 KCWW

Taste of Home June July 2008

Încărcat de

Informații document

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Taste of Home June July 2008

Încărcat de

Drepturi de autor:

Formate disponibile

76

14 Summer Sizzler 26 Fresh Salads &

58 Healthy Choices Field Editor Spotlight . . . . . . . . . 65

63 Cooking School Favorite 16

Kids in the Kitchen = Yummy Fun!

TASTE OF HOME / June & July 2008 5

find great recipes!

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

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

Nectarine Ice Cream

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

tasteofhome.com TASTE OF HOME / June & July 2008 9

REFRIGERATE 4 hours or until ﬁrm. Store leftovers in refrigerator.

Makes 16 servings, 1 piece each.

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

A LIT TLE TASTE OF HE AVEN

© 2008 Kraft Foods

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

What it is: Indulge yourself with a

What it is: Chef’s Choice Waffle Cone

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

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

{ Pass the Word! We want your

tasteofhome.com TASTE OF HOME / June & July 2008 13

Peaches ’n’ Cream Cups

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

tasteofhome.com TASTE OF HOME / June & July 2008 15

Baby Back Ribs

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

© ConAgra Foods, Inc. All Rights Reserved.

FOOD STICKS TO NOTHING™

1/2 teaspoon dried oregano

Seafood Skewers Meanwhile, in a large skillet, cook ba-

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

Chocolate Party Cake

tasteofhome.com TASTE OF HOME / June & July 2008 21

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

7AVE 9OUR &LAG #HEESECAKE

=fi dfi\ ^i\Xk i\Z`g\j m`j`k a\ccf%Zfd Xe[ Zffcn_`g%Zfd

)''/ BiX]k =ff[j

come and get it—

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

preference, what’s in the cupboard and

STRAWBERRY SPINACH SALAD SLOW-COOKED BEAN MEDLEY ALMOND CHOCOLATE CAKE

tasteofhome.com TASTE OF HOME / June & July 2008 25

Chicken Pasta Salad

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

Chicken Pasta Salad Meatball Calzones Open-Faced Turkey Sandwiches

tasteofhome.com TASTE OF HOME / June & July 2008 27

ne of my most vivid memories of hance the fresh taste of my mom’s Ambrosia

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

HOME FOR DINNER. Find

tasteofhome.com TASTE OF HOME / June & July 2008 29

Blueberry Cloud Pie

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

tasteofhome.com TASTE OF HOME / June & July 2008 31

Casual Entertaining recipes on page 34 >

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

FREE THE FUN

hold’em...from page 32 1/2

Beef Brisket In a small bowl, whisk the sugar, flour,

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

good as gold try sticking them

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

)''/ BiX]k =ff[j