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February/March 2007
6 Comforting Casseroles 18
Easter Butter Lamb
51 A Complete
Meal in Minutes
Served on
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Colorful Chicken n Squash Soup, p. 27 Golden Seafood Chowder, p. 27 Minestrone with Italian Sausage, p. 31
FEBRUARY/MARCH 2007 $3.99 U.S./$4.99 Canada
Features
6 Comforting Casseroles 22 Super Sandwiches
Piled high and ready to enjoy Warm and delicious from the oven
10 Slow-Cooked Specialties
12 Prize Prize-Winners
Soups On!
Mmm! These reader favorites simmer A daughters birthday dinner request Sweet ways to say I love you Its almost too cute to spread
Departments
New Recipe Contest 43 Touring Country Kitchens 44 Does Anyone Have? Ask Our Test Kitchen Team Our Familys Favorite Grace Stirring Comments 1,000 Taste of Home Field Editors Heres Part of Our Staff Teds Toothpick Contest 54 57 60 62 63 63 65 67
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9 Potluck-Perfect Salads
Recipe Index Back Cover Bonus Youll want to pick a piece right off the page!
46 Good Food
More Recipes
9 Potluck-Perfect Salads
Savory selections to take along
24 14
Valentine Desserts
Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling
Senior Recipe Editor Sue A. Jurack Recipe Editors Mary King, Christine Rukavena Assistant Editor Melissa Phaneuf Copy Editor S.K. Enk Editorial Assistants Jane Stasik, Mary Ann Koebernik Graphic Art Associate Ellen Lloyd Test Kitchen Manager Karen Scales Test Kitchen Home Economists Ann Liebergen, Peggy Fleming RD, Tina Johnson, Marie Parker, Annie Rose, Wendy Stenman, Amy Welk-Thieding RD; Contributing: Dot Vartan Test Kitchen Assistants Rita Krajcir, Kris Lehman, Sue Megonigle, Megan Taylor Recipe Asset Systems Manager Coleen Martin Photographers Rob Hagen (Senior), Dan Roberts, Jim Wieland Associate Photographer Lori Foy Set Stylists Jenny Bradley Vent; Contributing: Stephanie Marchese, Julie Ferron, Grace Natoli Sheldon Food Stylists Joylyn Trickel (Senior), Sarah Thompson; Assistants: Kate Baumann, Kaitlyn Besasie; Contributing: Diane Armstrong, Suzanne Breckenridge, Sue Draheim, Mary Franz, Julie Herzfeldt, Jennifer Janz, Jim Rude Photo Studio Coordinator Suzanne Kern President Barbara Newton Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope Vice President, Advertising Sponsorship Director J.P. Perkins Founder Roy Reiman
Send Us Your Stories About Food-related fund-raising events.Tell us about your organization, what you served and if TOH recipes played a part. Tasty Easter traditions. What special recipes, customs and decorations make this holiday memorable for youlike the Woolly Butter Lamb on p.18 does for one of our readers in Massachusetts? Go to www.tasteofhome.com or page 62 for Contributor Guidelines.
Meet Marsha DesLauriers
Heres hoping this mouth-watering issue sends you right to the kitchen! The Taste of Home Staff
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Vol. 15, No. 1, February/March 2007 Reiman Media Group, Inc., 2007. TASTE OF HOME (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. Periodicals postage paid at Greendale, WI and additional mailing offices. Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and inquiries. Material in this publication may not be reproduced in any form without permission. POSTMASTER: Send address changes to Taste of Home, P.O. Box 992, Greendale WI 53129-0992. Return undeliverable Canadian addresses to: Customer Service, P.O. Box 905, Niagara Falls ON, L2E 7L1. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 515930794. Allow 4-6 weeks. Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 991, Greendale WI 53129-0991; call 1-800/3446913; or E-mail subscriberservices@reimanpub.com. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 991, Greendale WI 53129-0991.
Comforts of Home!
Sometimes, you need more than a hugyou need comfort food. Bubbling, golden casserolessatisfying soupshearty stewstender rolls warm from the ovenand rich, gooey desserts have a remarkable way of warming our hearts. Many of the recipes in this issue are meant to stir up feelings of being cozy and cared for. Turn the page, and youll begin to see what we mean
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Corn Bread Vegetable Cobbler, Herbed Turkey Breasts and Shrimp Macaroni Salad are delicious and soothing.
Craving Casseroles?
Soothe your soul with these cozy, homestyle dishes.
In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes or until heated through. Yield: 8 servings.
For a change of pace, try this savory cobbler from field editor Edna Hoffman of Hebron, Indiana. Its a medley of tender, nourishing vegetables topped with generous dollops of flavorful, golden corn bread.
1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces 1 pound red potatoes, cut into 1/2-inch wedges 3 medium parsnips, peeled and cut into 1/2-inch pieces 1 medium red onion, cut into 1/2-inch wedges 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon dried tarragon 1 can (14-1/2 ounces) vegetable or chicken broth 2 cups fresh broccoli florets 1/2 teaspoon grated lemon peel 4 teaspoons cornstarch 1-1/2 cups milk, divided 1-3/4 cups biscuit/baking mix 1/2 cup yellow cornmeal Dash cayenne pepper Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375 for 1 hour or until tender, stirring once. Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes
1/4 cup butter, cubed 4 cups water 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (10 ounces) diced tomatoes and green chilies, undrained 3 cups cubed cooked turkey or chicken 1 can (11 ounces) whole kernel corn, drained 1/2 cup sour cream 1 cup (4 ounces) shredded Mexican cheese blend, divided
Mild green chilies and tender cubes of turkey star in this cheesy entree from Ann Herren of Pulaski, Tennessee. Everyone in my family loves it...even my 80-year-old grandparents who arent big on spicy foods, relates Ann.
2 packages (6.8 ounces each) Spanish rice and vermicelli mix
2 cups (16 ounces) sour cream 2 cups cubed fully cooked ham 2 cups (8 ounces) shredded cheddar cheese 7 teaspoons dill weed, divided 2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon pepper 1 egg, beaten 2 tablespoons half-and-half cream Place potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until tender; drain. In a small skillet, saute onion in 1 tablespoon butter until tender; set aside. Melt remaining butter. Brush a 13-in. x 9in. x 2-in. baking dish with some of the butter. Unroll phyllo sheets; trim to fit into dish. (Keep dough covered with plastic wrap and a damp cloth while assembling.) Place one phyllo sheet in prepared dish; brush with butter. Repeat twice. Top with half of the sour cream, potatoes, onion, ham and cheese. Combine 6 teaspoons dill, garlic powder, salt and pepper; sprinkle half over cheese. Layer with three phyllo sheets, brushing each with butter. Top with remaining sour cream, potatoes, onion, ham, cheese and seasoning mixture. Layer with remaining phyllo dough, brushing each sheet with butter. Combine egg and cream; brush over top. Sprinkle with remaining dill. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Let stand for 5 minutes. Cut into squares. Yield: 12-15 servings.
3/4 cup mayonnaise 2 celery ribs, chopped 3 hard-cooked eggs, chopped 1 can (8 ounces) water chestnuts, drained and chopped 1 can (4 ounces) mushroom stems and pieces, drained 1 tablespoon finely chopped onion 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese 1/2 cup crushed cornflakes 2 tablespoons butter, melted 1/4 cup sliced almonds In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 cup (prepared with reducedsodium chicken broth and reduced-fat baking mix) equals 205 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 514 mg sodium, 34 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
This one-dish wonder features a luscious ham and potato filling layered between golden phyllo dough pastry. I get many requests for this one at potlucks, notes Tracy Hartsuff from Lansing, Michigan.
3 pounds red potatoes, peeled and thinly sliced 1 medium onion, chopped 8 tablespoons butter, divided 20 sheets phyllo dough (14 inches x 9 inches)
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More CASSEROLES
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For more great casserole recipes and serving ideas, visit www.tasteofhome.com/plus.
or until the broccoli is crisp-tender. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 1520 minutes or until topping is browned. Yield: 12 servings.
Crunchy cornflakes and almonds dress up this wholesome dish from Michelle Krzmarzick of Redondo Beach, California. It just bursts with flavor! says Michelle.
2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream
CASSEROLES continued
This easy rice casserole is teeming with succulent shrimp and crabmeat. You can substitute other seafood, such as scallops, depending on availability, notes Nancy Billups from her home in Princeton, Iowa.
1 package (6 ounces) long grain and wild rice 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces 2 celery ribs, chopped 1 medium onion, finely chopped 1/2 cup finely chopped green pepper 1 can (4 ounces) mushroom stems and pieces, drained 1 jar (2 ounces) diced pimientos, drained 1 cup mayonnaise 1 cup milk 1/2 teaspoon pepper Dash Worcestershire sauce 1/4 cup dry bread crumbs Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375 for 40-50 minutes or until bubbly. Yield: 6 servings.
Editors Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
touching your face. This recipe was tested with Zatarains New Orleans-style red beans and rice.
My cousin Lewis made this spicy corn dish for a family gathering, and it was an instant hit, writes Frances Bowman of Lilesville, North Carolina. The Cajun flavorings are so delicious!
1 pound smoked sausage, cut into 1/4-inch slices 1 teaspoon olive oil 2 cups cubed fully cooked ham 2 packages (8 ounces each) red beans and rice mix 6 cups water 2 tablespoons butter 1/4 teaspoon cayenne pepper 1 can (29 ounces) hominy, rinsed and drained 1 jar (12 ounces) pickled jalapeno peppers, drained and chopped 1 can (15-1/4 ounces) whole kernel corn, drained 1 cup (4 ounces) shredded cheddar cheese 1 cup corn chips, crushed In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the beans and rice are tender, stirring occasionally. Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. Sprinkle with corn chips. Yield: 8 servings.
Editors Note: When chopping hot peppers, use rubber or plastic gloves to protect your hands. Avoid
Hearty appetites will enjoy this nontraditional lasagna, which comes to us from Lesley Cormier of Pepperell, Massachusetts. It has a simple white sauce and lots of savory Italian sausage and cheese, she says.
1-1/2 pounds bulk Italian sausage 6 tablespoons butter 6 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon pepper 3 cups milk 9 lasagna noodles, cooked and drained 6 ounces sliced mozzarella cheese 4 ounces sliced provolone cheese 1/3 cup grated Romano cheese In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the sauce, three noodles, half of the sausage and a third of the mozzarella and provolone slices. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce and sliced cheeses; sprinkle with Romano cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Potluck Pleasers
Potluck Tip A few years ago, I bought a large flatbottom basket from an import store that conveniently holds two 9- by 13-inch pans. When Im taking foods to a carry-in dinner, I place the basket in the trunk of the car, line it with two bath towels and set in the pans. They dont move, even on rapid stops and starts! If anything does leak out, its absorbed by the towels. Lynn Newman, Gainesville, Florida
For a colorful buffet, choose (clockwise from below) Chicken Salad with a Twist, Cranberry-Nut Couscous Salad, Layered TortelliniSpinach Salad and Shrimp Macaroni Salad. Youll find the recipes for these on page 37.
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Curried Chicken with Peaches, All-Day Soup and Slow-Cooked Beef Brisket satisfy hearty appetites.
Food for Thought: The best way to serve meals is with a smile.
fat (3 g saturated fat), 37 mg cholesterol, 501 mg sodium, 31 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
All-Day Soup
PREP: 25 min. COOK: 8 hours
Includes Nutrition Facts.
2 celery ribs, diced 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cans (14-1/2 ounces each) beef broth 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 tablespoon sugar 2 teaspoons Italian seasoning 1 teaspoon dried parsley flakes In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 8 servings.
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium broth and reduced-fat reducedsodium tomato soup) equals 279 calories, 9 g
Looking for a unique taste twist? Try this slow-cooking favorite from Heidi Martinez of Colorado Springs, Colorado. The chicken basks in a curry-ginger sauce for hours, and the peaches round out the amazing flavors, she says.
1 broiler/fryer chicken (3 pounds), cut up 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (29 ounces) sliced peaches 1/2 cup chicken broth 2 tablespoons butter, melted 1 tablespoon dried minced onion 2 teaspoons curry powder 2 garlic cloves, minced 1/4 teaspoon ground ginger
Taste of Home February/March 2007
Dont let the title fool you. The slow cooker works all day, not you! I start the soup in the morning, and by evening, dinners ready to go, says Cathy Logan from Sparks, Nevada.
1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes 1 medium onion, chopped 1 tablespoon olive oil 5 medium carrots, thinly sliced 4 cups shredded cabbage 4 medium red potatoes, diced
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3 tablespoons cornstarch 3 tablespoons cold water 1/4 cup raisins Toasted flaked coconut, optional Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine the broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear. Remove chicken and keep warm. In a small bowl, combine cornstarch and water until smooth; stir into the cooking juices. Add raisins. Cover and cook on high for 10-15 minutes or until thickened. Stir in peaches; heat through. Serve over chicken. Garnish with coconut if desired. Yield: 4 servings.
A creamy sauce coats the tender beef cubes in this yummy classic from field editor Kim Wallace of Dover, Ohio. Besides its wonderful taste, I love how easy this recipe is to make, says Kim.
2 pounds beef stew meat, cut into 1-inch cubes 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 medium onion, chopped 1 teaspoon salt 2 boneless turkey breasts (2 pounds each) In a blender, process the first 15 ingredients in batches until blended. Pour 3-1/2 cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place turkey in a 5-qt. slow cooker; add reserved marinade. Cover and cook on high for 3-1/2 to 4-1/2 hours or until juices run clear and a meat thermometer reads 170. Yield: 14-16 servings.
Food for Thought: If you must cry over spilled milk, condense it.
1 jar (6 ounces) sliced mushrooms, drained 1 envelope onion soup mix 1/2 teaspoon pepper 1 cup (8 ounces) sour cream Hot cooked noodles In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles. Yield: 6 servings.
2 teaspoons pepper
When my husband and I were working full-time, we loved coming home to this savory brisket, relates Anna Stodolak of Volant, Pennsylvania. I tweaked this recipe to make it sweeter for my taste and added mushrooms for my husband.
1 large onion, sliced 1 fresh beef brisket (3 to 4 pounds), cut in half 1/4 teaspoon pepper 1 jar (4-1/2 ounces) sliced mushrooms, drained 3/4 cup beef broth 1/2 cup chili sauce 1/4 cup packed brown sugar 2 garlic cloves, minced 1/4 cup all-purpose flour 1/4 cup cold water Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy. Yield: 6-8 servings.
Editors Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.
These turkey breasts simmer in a wellseasoned marinade, resulting in remarkable flavor. This luscious recipe was sent in by field editor Laurie Mace of Los Osos, California.
2 cans (14-1/2 ounces each) chicken broth 1 cup lemon juice 1/2 cup packed brown sugar 1/2 cup fresh sage 1/2 cup minced fresh thyme 1/2 cup lime juice 1/2 cup cider vinegar 1/2 cup olive oil 2 envelopes onion soup mix 1/4 cup Dijon mustard 2 tablespoons minced fresh marjoram 1 tablespoon paprika 2 teaspoons garlic powder
MORE SLOW COOKER FAVORITES. Youll find 230 brand-new recipes in Best of Country Slow Cookers, Volume 2. Find it at www.shoptasteofhome.com.
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My Moms Best Meal
Tammy Ahrens menu of Tender Flank Steak, Cheddar Twice-Baked Potatoes, Romaine with Oranges and Pistachio Ice Cream Dessert is a taste treat.
on Flavor
Sunday evenings, so this yummy dish might appear on our table two or three times a yearand we always look forward to it. To feed our big family, a vegetable garden was an absolute necessity, and we helped Mom with the weeding. It was one of my least-liked tasks, but we knew it had to be done if we wanted a good supply of food through the winter. Working Together Mom once said that even the toughest job could be fun if we did it together.And thats the truth! Canning tomatoes and making sauerkraut werent exactly enjoyable, but most of the time, wed be laughing, singing or playing games like I Spy while we worked. My mother believes that raising us kids is more important than anything.That doesnt mean she didnt do other things. She sewed, played softball and took daily walks. She has also homeschooled all of us kids. I just graduated and hope to be a chef someday. I love practicing on my family and entering baked goods at our county fair.Last year,I won a best of show,a blue ribbon and 13 other ribbons.My oldest sister says I should open my own cafe! The credit has to go to God and to my mom, who taught me to follow recipes, read directions carefully and start a meal soon enough so we dont eat at midnight! Now that all but three of the younger kids are cooking, Mom doesnt cook as much anymore. But she still puts together Sunday lunch and gets up early on Saturday mornings to make pancakes. Her labors of love are always appreciated! I hope you enjoy these family favorites as much as all of us do.
By Heather Ahrens
Avon, Ohio
Portrait Innovations
k
Enjoy another family-favorite meal from a readers mom at www.taste ofhome.com/plus.
Tammy Ahrens and husband Leslie pose with their 11 children for this keepsake family portrait.
Recall Your Moms Best? If we feature your moms meal, youll earn $75.00. Send at least four recipes with background information. See Contributor Guidelines on page 62 or on our Web site to find out more.
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Just Desserts
Surprise Your
Sweetheart
These luscious confections will leave your truelove starry-eyed.
Red Velvet Heart Torte
PREP: 25 min. BAKE: 30 min. + cooling
Amy Freitag from Stanford, Illinois shares the recipe for this scrumptious fruit-topped layer cake. I make this dessert every February 14 for my husbands birthday, says Amy. Its heart shape is pretty for Valentines Day, plus its quick and easy to make.
1 package (18-1/4 ounces) red velvet cake mix 1 carton (6 ounces) raspberry yogurt 1/3 cup confectioners sugar 1 carton (12 ounces) frozen whipped topping, thawed 1 cup raspberry pie filling Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350 for 30-33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, combine yogurt and confectioners sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to
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maining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight. Yield: 4 servings.
3/4 cup ground hazelnuts 24 whole hazelnuts, toasted and peeled Confectioners sugar In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and cocoa; gradually add to creamed mixture. Beat in ground hazelnuts. Roll into 1-in. balls. Press one whole hazelnut into each. Place 2 in. apart on ungreased baking sheets. Bake at 325 for 15-19 minutes or until firm to the touch. Let stand for 2 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners sugar. Yield: 2 dozen.
Splitting Cake Layers Use a ruler to find the center of the layer, inserting toothpicks around the cake as a guide. Then, cut the layer in half with a long serrated knife.
Toasted hazelnuts are showcased in these cute, crisp cookies from Elisa Lochridge of Aloha, Oregon. Chocolate and nuts are always enjoyed in our household, so I knew these cookies would be a hit, Elisa says.
1/2 cup butter, softened 6 tablespoons sugar 1 teaspoon vanilla extract 3/4 cup cake flour 1/4 cup baking cocoa
within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings.
Editors Note: This recipe was tested with Duncan Hines red velvet cake mix.
Charm your valentine with Rhubarb Raspberry Mousse and Hazelnut Chocolate Cookies.
Please your special someone with this pretty, pink mousse from Linda Ahtiainen of Gibsons, British Columbia. Bursts of rhubarb and raspberry flavors add pleasant tang, and the desserts creamy texture is delightful.
3 cups sliced fresh or frozen rhubarb 1 cup plus 1 tablespoon cold water, divided 12 tablespoons sugar, divided 2 teaspoons lemon juice 2 teaspoons unflavored gelatin 1 cup fresh or frozen raspberries, thawed 3/4 cup heavy whipping cream In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside. In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally. In a small mixing bowl, beat cream and re-
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15
Spring
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Millie Vickery delights guests with Crusty Roast Leg of Lamb, Springtime Asparagus Medley, Strawberry-Banana Angel Torte, Cracked Pepper Salad Dressing and Banana Citrus Sorbet.
She loves to write about and share great food! By Millie Vickery
Lena, Illinois
From all the treasured recipes Ive collected over the years, its impossible to narrow them down to one favorite meal. But with spring coming, this dinner of Crusty Roast Leg of Lamb, Springtime Asparagus Medley,Cracked Pepper Salad Dressing,Banana Citrus Sorbet and StrawberryBanana Angel Torte really celebrates the season. These five recipes (find them below and on p. 33) are among hundreds that Ive included in my Cooking with Millie newspaper column over the years and put together in a cookbook with that same title. I love to try new recipes and adjust them to my tasteto share good recipes with friendsand to entertain. Lambs a Spring Treat Crusty Roast Leg of Lamb is delightful for Easter. It would also be perfect for St. Patricks Day, since lamb is a traditional favorite of the Irish. With its golden herb crust and surrounded by apple slices and potatoes, this roast makes a beautiful presentation. I grow lots and lots of mint in my little garden and like to serve lamb with mint jelly or mint sauce. Fresh mint also makes a great garnish for any lamb dish, along with pear or apricot halves and red grapes.
For over 50 years, I cooked with joy for my late husband, Eugene Vic. Now I live alone, but I still love to have family and guests for dinner. I like to be creative and have fun with food. My mom,a wonderful cook,was always adding something for extra color and appeal. Her influence is evident in my eye-catching tossed salad, served with flavorful Cracked Pepper Salad Dressing. It is creamy, delicious and simple to mix up. Often, Ill start a meal with a salad, then surprise guests with a sorbet refresher before the main course. Banana Citrus Sorbet is a recipe from my friend Adrianne St. George, who gave elegant parties. A zippy sauce brings out the flavor of the vegetables in Springtime Asparagus Medley. Accented by blue cheese and crunchy almonds, this dish is delicious hot or cold. When a recipe is easy but it looks like you fussed, its a keeper. Strawberry-Banana Angel Torte, with its luscious creamy filling and fresh fruit, is one of these. Of course, you can make the angel food cake from scratch if you have the time and the egg whites. But buying the cake or baking it from a mix gets you off to a quick start. She Talks About Garnishing Over the years, Ive won awards in cooking contests and have given programs on garnishing. Ive won many writing awards, too. Currently, Im typing my husbands last book on the computer. He wrote 10 books after retiring from his practice, including House Calls: Life of a Country Doctor.Vic also wrote poems, including some fun ones about me and my cooking. My life changed dramatically after I lost him.But I keep very busy. Last year, I sold the big Victorian home where we lived for decades and moved to an apartment.I still spend much of my time at our vacation home on nearby Apple Canyon Lake. Whether here or there, youll often find me in the kitchen,trying a new recipe or making an old favorite. I hope youll enjoy this mouth-watering menu to welcome spring! At www.tasteofhome.com, youll find Millies favorite pecan pie and cheesecake recipes Recipes for mint jelly and mint sauce A cute poem her husband wrote about the day she decided not to make gravy.
Field Editor: Millie Vickery Lena, Illinois Family: Millie has four children, eight grandchildren and a new greatgrandson; the family is spread over 10 states. Her late husband, Eugene Vic, was a familypractice physician. Jobs: Writes weekly Cooking with Millie column for Northwestern Illinois Farmer; contributing editor to MDs Wife, a national medicalauxiliary magazine. Activities: Serves on Highland College Foundation Board of Directors; active in Illinois Womens Press Association, P .E.O. International, Beta Sigma Phi sorority. Hobbies: Friends (they rate #1 on my special interest list), cooking, collecting dolls, photography.
PREP: 10 min. + freezing 1/2 cup lemon juice 3 medium ripe bananas, cut into chunks 1-1/2 cups sugar 2 cups cold water 1-1/2 cups orange juice Place lemon juice and bananas in blender; cover and process until smooth. Add sugar; cover and process until blended. Transfer to a large bowl; stir in water and orange juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturers directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 1 month. Yield: 2-1/2 quarts.
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Celebrating My Heritage
PREP: 2 hours 2 sticks cold butter (1/2 pound) 1 tablespoon butter, softened 2 whole cloves 1/8 teaspoon ground cinnamon Fresh parsley sprigs and edible pansies, optional Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lambs body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges. Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside. Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears. Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.) Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired. Yield: 1 butter lamb.
By Marya LaRoche
Cheshire, Massachusetts
how to make butter lambs when I turned 2.The lamb, which signifies the goodness and richness of Christ, is traditionally found in Polish Easter baskets. My sister and I had the best teacher in the worldour mother.Mom taught but-
I began learning
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Whipping Cream!
The Secret Is
Whether its whisked to Chocolate Ganache Cake fluffy peaks or stirred in to PREP: 40 min. + chilling add richness, this old- BAKE: 20 min. + cooling Heres to that chocolate fashioned ingredient is a fix we all need! notes sure winner!
Food for Thought: The cow is of the bovine ilk; One end is moo, the other milk. Ogden Nash
field editor Kathy Kittell, Lenexa, Kansas. She uses cream in the filling and glaze of her dessert.
3/4 cup butter, softened 1-1/2 cups sugar 1 egg 1 teaspoon vanilla extract 1 cup buttermilk 3/4 cup sour cream 2 cups all-purpose flour 2/3 cup baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt FILLING: 4 squares (1 ounce each) semisweet chocolate 1 cup heavy whipping cream 1/2 teaspoon vanilla extract GLAZE: 8 squares (1 ounce each) semisweet chocolate 1/4 cup butter, cubed 3/4 cup heavy whipping cream
Wow the crowd with Chocolate Ganache Cake, Elegant White Chocolate Mousse and Java Cream Puffs.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into two greased and waxed paperlined 9-in. round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. For glaze, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour glaze over top of cake. Refrigerate until serving. Yield: 12-14 servings.
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Simply elegant is a fitting description for this smooth treat from field editor Laurinda Johnston of Belchertown, Massachusetts. Whipped cream teams up with white chocolate to make her easy recipe extra special.
12 squares (1 ounce each) white baking chocolate, coarsely chopped 2 cups heavy whipping cream, divided 1 tablespoon confectioners sugar 1 teaspoon vanilla extract
Food for Thought: Dont listen to half-truths; you may get the wrong half.
In a heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream. Cook and stir until chocolate is melted and mixture is smooth. Cool to room temperature. In a small mixing bowl, beat remaining cream with confectioners sugar and vanilla until soft peaks form. Fold about 1/4 cup into chocolate mixture. Fold in remaining whipped cream mixture. Spoon into dessert dishes. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400 for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened. In a large mixing bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping. Yield: 8 servings.
Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts recommends the recipe.
1 cup heavy whipping cream 1/2 cup chicken broth 1 package (9 ounces) refrigerated cheese ravioli 1 small onion, finely chopped 1 tablespoon butter 1 medium sweet red pepper, julienned 3 cups julienned zucchini 1/2 teaspoon salt 1/4 teaspoon garlic powder 3/4 cup grated Parmesan cheese, divided 1 to 2 tablespoons minced fresh basil 1 tablespoon minced fresh parsley In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions. In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. Stir 1/2 cup Parmesan cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
These goodies have chopped pecans in the puffs and a mocha cream filling. Your guests will be impressed, points out field editor Iola Egle from Bella Vista, Arkansas.
1/2 cup water 1/4 cup butter, cubed 1/8 teaspoon salt 1/2 cup all-purpose flour 2 eggs 1/4 cup finely chopped pecans MOCHA CREAM FILLING: 1/2 cup strong brewed coffee 24 large marshmallows 1-1/2 cups heavy whipping cream 1/4 cup hot fudge ice cream topping, warmed
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1/2 cup peach nectar 4 teaspoons lemon juice 4 medium fresh peaches, peeled and chopped or 1-1/2 cups frozen sliced peaches, chopped In a small saucepan, heat milk to 175; stir in 1-1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer twothirds full; freeze according to manufacturers directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during last 5 minutes of freezing. Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months. Yield: 2 quarts.
I first served this at my grandparents 50th-anniversary celebration. It was a wonderful way to top off an already delicious event, recalls Jenni Anderson of Bullhead City, Arizona. Everyone really appreciated the treat.
1 cup milk 1-1/4 cups plus 3 tablespoons sugar, divided 3 egg yolks, lightly beaten 2 cups heavy whipping cream 2 teaspoons vanilla extract 2 packages (8 ounces each) cream cheese, cubed
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. Its a favorite of field editor Lisa Feld from Grafton, Wisconsin.
Food for Thought:Youre only cooking up trouble when you stew about tomorrow.
1 can (14 ounces) sweetened condensed milk 6 tablespoons key lime juice 2 cups heavy whipping cream, whipped, divided 1 graham cracker crust (9 inches) In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream. Yield: 6-8 servings.
PREP/TOTAL TIME: 30 min. In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups.
Its so good, theres no limit to the ways this sauce can be enjoyed, says Darlene Brenden, a Salem, Oregon field editor. We use it as a fondueas a dip for tortilla chips or vegetablesor poured over grilled chicken, baked potatoes and more.
1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups heavy whipping cream 1 cup (8 ounces) sour cream 1 can (4 ounces) chopped green chilies, undrained 3 teaspoons chicken bouillon granules 1 cup (4 ounces) shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon pepper
Creamy Equivalent
1 cup = 2 cups whipping cream whipped cream
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StackUp! It
Want even more super sandwich suggestions? Find them at www.tasteofhome.com/plus.
The secret isnt always in the sauce. In this case, its a mild blue cheese spread that complements the turkey. These sandwiches look elegant, and theyre easy to make, says field editor Nancy Jo Leffler of Depauw, Indiana.
1 package (3 ounces) cream cheese, softened 1/2 cup crumbled blue cheese 4 tablespoons mayonnaise, divided 1 teaspoon dried minced onion Dash salt and pepper Dash Worcestershire sauce 8 slices white bread, toasted 8 slices tomato 8 slices deli turkey 4 slices Swiss cheese 4 slices whole wheat bread, toasted 8 bacon strips, cooked 4 lettuce leaves
In a small mixing bowl, beat cream cheese. Add blue cheese, 1 tablespoon mayonnaise, onion, salt, pepper and Worcestershire sauce; beat until combined. Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles. Yield: 4 servings.
1 beef eye round roast (3 pounds) 3/4 cup water 12 sandwich buns, split In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserved marinade; pour over roast. Cover and bake at 350 for 2 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve on buns. Skim fat from pan juices; serve with sandwiches. Yield: 12 servings.
Fresh garlic adds robust flavor to these warm, hearty sandwiches from Nancy Yarlett of Thornhill, Ontario. I cooked triple the amount for a huge family reunion, and all of my in-laws asked for the recipe! she says.
3-1/2 2 1-1/2 1 1/2 1/2 4 1/4 cups ketchup medium onions, finely chopped cups packed brown sugar cup soy sauce cup white vinegar cup vegetable oil garlic cloves, minced teaspoon ground ginger
The scrumptious salad that fills these sandwiches is loaded with shrimp. I get raves every time I make it, notes Molly Seidel, a field editor from Edgewood, New Mexico. I like to serve them with potato sticks on the side. You can also serve the salad on a bed of lettuce.
1 pound cooked small shrimp 2 celery ribs, diced
Taste of Home February/March 2007
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2 small carrots, shredded 1 cup mayonnaise 1/3 cup finely chopped onion Dash salt and pepper 2 packages (2-1/4 ounces each) sliced almonds 8 croissants, split In a large bowl, combine the shrimp, celery, carrots, mayonnaise, onion, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in almonds. Serve on croissants. Yield: 8 servings.
4 hoagie buns, split 4 cups shredded lettuce 2 tablespoons finely chopped celery Dash salt and pepper 4 plum tomatoes, sliced 2 tablespoons blue cheese dressing In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through. Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat for 3-5 minutes or until lightly browned. Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.
The first time I had buffalo wings, I just about flipped! I really liked them, says Kelly Williams, a field editor from La Porte, Indiana. Since then, Ive used the concept for a variety of foods, including these zippy sandwiches.
1 package (9 ounces) ready-to-use Southwestern chicken strips 1 cup butter, softened, divided 2 tablespoons Louisiana-style hot sauce 1 tablespoon barbecue sauce 1/2 teaspoon chili powder 6 garlic cloves, minced 1 tablespoon minced fresh parsley
2 to 4 drops Louisiana-style hot sauce 2 spinach tortillas or flour tortillas of your choice (8 inches) 2 lettuce leaves 1/2 medium green pepper, julienned 2 slices pepper Jack cheese In a small bowl, combine the mayonnaise, lime juice and hot sauce. Spread over tortillas. Top with lettuce, green pepper and cheese; roll up tightly. Yield: 2 servings.
Nutrition Facts: 1 wrap (prepared with fat-free mayonnaise) equals 242 calories, 11 g fat (5 g saturated fat), 32 mg cholesterol, 427 mg sodium, 28 g carbohydrate, 2 g fiber, 10 g protein.
Cori Lehman of South Milwaukee, Wisconsin, shares this satisfying vegetarian roll-up. The pretty tortilla holds crisp veggies, spicy cheese slices and a Southwest-style dressing.
2 tablespoons mayonnaise 1 teaspoon lime juice
Enliven lunch with Shrimp Salad Croissants, Buffalo Wing Hoagies and Marinated Beef on Buns.
RECIPE SECTION
Soups On!
Colorful Chicken n Squash Soup and Danish Turkey Dumpling Soup are sure to chase the chill.
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Tasty Toppings
A simple garnish can dress up any bowl of soup. When selecting a pretty topper, keep in mind a couple rules of thumb: 1. Make sure the garnish complements the flavor of the soup...fried tortilla strips on a Southwestern-style chowder, for example. 2. Heavier garnishes, such as a slice of cucumber, require a heavy or thick soup. Use lighter garnishes, like a sprig of parsley, on creamed and brothy soups. Here are some other fun garnishes that will make a soup-er presentation: Seasoned or plain croutons Bacon crumbles A sprinkling of chopped nuts Slices of green onion Strips of sweet pepper Shredded carrot A dollop of sour cream Chinese noodles Whipped cream Shredded cheese
Freezer Facts
Most soups freeze well, so theyre ideal make-ahead dishesand the leftovers taste great, too. Keep these tips in mind when freezing: Soups made with cream or potatoes are better eaten fresh. They can taste grainy if frozen, thawed and reheated. Cool soup before freezing.To cool it quickly, put the kettle in a sink filled with ice water.When cool, transfer to an airtight, freezer-safe container, leaving 1/4 inch of headspace for expansion. Pasta can get mushy in the freezer, so add it to soup just before servingnot before freezing. Thaw soup in the refrigerator and reheat in a saucepan. For best flavor, do not freeze soups for more than 3 months.
Warm up with hot bowls of soup this winter or anytime with Taste of Home Heartwarming Soups, our 192page softcover cookbook thats packed with over 400 recipes and tips. Youll find everything from the perfect homemade broth to elegant, first-course soups that satisfy and impress. Its available wherever magazines are sold or on-line at www.tasteofhome.com.
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DISPLAY
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Food for Thought: Dont sit around crying in your soup and then complain that its too salty.
S
Sipping soup
from a bowl or a mug couldnt be more comforting on a chilly, blustery day. Most every cook has one recipe thats a well-loved family traditionwhether its a creamy tomato bisque, a chunky vegetable soup or a hearty seafood chowder. Taste of Home readers proved that point, sharing more than 4,000 of their tried-and-true favorites in our recent Soups On! national recipe contest. Entries ran the gamut, from thick and creamy to brothy or stew-like. Many recipes used readerssecretingredients, such as cola, coconut milk and peanut butter. Some were made from scratch; others started with canned soup. That age-old home remedy, chicken
soup, was by far the largest category with such delightful aliases as Moms Wellness Soup, Feel Good Soup and Make It Better Soup. Our judges happily slurped up the impressive variety of finalistsincluding standards like cream of mushroom and beef barleyand creative combinations such as sausage with spinach and Brie with mushrooms. After all the taste-testing simmered down, our panel chose the 12 most satisfying soups. Topping the list was Colorful Chicken n Squash Soup from Trina Bigham of Fairhaven, Massachusetts.Trina chose $500.00 for her Grand Prize. (See page 26 to meet Trina and learn more about
Turn to page 27 for 16 pages of recipes, including the winners of our Soups On! contest, in card form you can clip for your file!
her winning recipe.) Danish Turkey Dumpling Soup, submitted by Karen Sue Garback-Pristera of Albany, New York, won the secondplace prizedinner for four at the restaurant of her choice. Ten runners-up each received a copy of our Contest Winning Annual Recipes 2007 cookbook. Youll find all 12 winning soup recipes in the Clip & Keep recipe card section beginning on page 27, along with 20 more appetizing recipes from our readers and 1,000 field editors.You can easily lift out the 16 pages to place in a threering notebook. Next issue, along with more recipes from our field staff and readers, the winning recipes in our Cupcake Challenge contest will appear. (See page 43 for details on how you can enter our latest national recipe contest and vie for one of our fabulous prizes.)
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Grand Prize
Seafood should be added during the final stage of soup preparation to prevent it from getting chewy. Ana Gronseth, Homer, Alaska Use white pepper to complement the color of pale cream soups.White pepper is stronger than black pepper,so use a light hand. Pam Ray, Willis, Texas Cooked pasta will hold its shape better in soup if added just before serving. Cliff Cunningham, St. Paul, Minnesota After cooking soup on the stove,transfer to a slow cooker for buffet-style serving at your next potluck dinner. Robyn Hardisty, Lakewood, California To make tortilla strips for a soup garnish,cut corn tortillas into 1/2-inch strips. Fry in a small amount of oil for about 2 minutes, and drain on paper towels. Carolyn Gregory
Hendersonville, Tennessee
My husband, Chai, is from Thailand, and we lived there for 3 years, in the early 1990s. I learned to cook Thai food from my sisters-in-law and nieces. My favorite dish is kao soi, made with noodles, curry and turmeric. From Scratch Suits Her These days,Trina cooks everything from scratch, using mostly organic fruits and vegetables.She even makes her own yogurt, mayonnaise and ketchup. On weekends,her husband often does the cooking.Chai is great at throwing things together with whatever ingredients are in the fridge, says Trina. The couple enjoys traveling with their kids.We have always traveled a lot as a family,Trina notes.Weve not only been to Thailand, but to destinations such as Japan,Hawaii,Colorado and California as well as on many cruises. And we love New York City! So, its no surprise that Trina plans to use her soup-er prize money for yet another excursion. Win Cash! Like Trina, each issues Grand Prize winner is awarded $500.00 in cash.Turn to page 43 to learn how you can enter Taste of Homes next national recipe contestand get your own chance at the top prize!
Taste of Home February/March 2007
Pressed for time? Reduce your prep time by using frozen vegetables for soup. Diane Langston, Newark, Delaware I like to add a dash or two of chili powder to my soup to give it a little kick. April Gilbert, Corning, California When you want crumbled bacon for a garnish,dice the bacon before frying, and it will cook up fast and easy. Derma McGann, Boise, Idaho To add flavor and give my soup a fresher taste,I add a few drops of vinegar just before eating. Elaine Mascarelli, Phoenix, Arizona
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When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family.This soup is loaded with nutritious squash, kale and carrots. I make it every week, and my family loves it. Trina Bigham
Fairhaven, Massachusetts
Ive never met a person who didnt enjoy this creamy soup, and its hearty enough to serve as a main course along with your favorite bread or rolls. Nadina Iadimarco
Burton, Ohio
Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes,I use chicken or ham instead of the seafood,leaving out the Clamato juice.Either way,this pretty soup is a winner. Ami Paton
Waconia, Minnesota
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In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).
Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
FEBRUARY MARCH 2007
6 medium potatoes, peeled and cubed 1 small carrot, grated 1 small onion, chopped 1/2 cup chopped green pepper 2 tablespoons chopped seeded jalapeno pepper 3 cups water 2 tablespoons plus 2 teaspoons beef bouillon granules 2 garlic cloves, minced 1/8 teaspoon pepper 2 pounds ground beef 1/2 pound sliced fresh mushrooms 2 tablespoons butter 5 cups milk, divided 6 tablespoons all-purpose flour 1 package (16 ounces) process cheese (Velveeta), cubed
In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted. Yield: 4 servings.
1 broiler/fryer chicken (4 pounds), cut up 13 cups water 5 pounds butternut squash, peeled and cubed (about 10 cups) 1-1/4 pounds fresh kale, chopped 6 medium carrots, chopped 2 large onions, chopped 3 teaspoons salt
Place carcass, water, bouillon and bay leaf in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender. For dumplings, in a large saucepan, bring water and butter to a boil. Combine flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in parsley. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings (about 2 quarts).
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Chock-full of delicious ingredients,this stew-like soup is actually easy to prepare. I serve it with homemade bread or breadsticks. You can substitute chuck roast for the stew meat if you like. Sherman Snowball
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant.When I returned to Texas, I longed for it but never found a recipe. I experimented with many versions before creating this one. Brenda Tollett
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1/3 cup butter, cubed 3/4 cup all-purpose flour 6 cups chicken broth, divided 1 cup milk 1 cup half-and-half cream 1-1/2 cups cubed cooked chicken 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper Dash nutmeg 8 lemon slices
In a soup kettle or large saucepan, melt butter. Stir in flour until smooth; gradually add 2 cups broth, milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon juice, salt, pepper, nutmeg and remaining broth. Cook over medium heat until heated through, stirring occasionally. Garnish each serving with a lemon slice. Yield: 8 servings (2 quarts).
In a soup kettle or large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms, onion and garlic. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl, combine cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).
3 1/2 1/4 1
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tablespoons all-purpose flour teaspoon salt teaspoon pepper pound beef stew meat, cut into 1/2-inch cubes tablespoons olive oil can (14-1/2 ounces) Italian diced tomatoes can (8 ounces) tomato sauce tablespoons red wine vinegar tablespoons Worcestershire sauce garlic cloves, minced teaspoon dried oregano cups hot water medium potatoes, peeled and cubed medium carrots, sliced medium turnips, peeled and cubed medium zucchini, halved lengthwise and sliced
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Yield: 8 servings (about 2-1/2 quarts).
1/4 cup chopped onion 2 garlic cloves, minced 1 tablespoon vegetable oil 6 cups chicken broth 2 cups cubed cooked chicken 2 celery ribs, chopped 2 medium carrots, sliced 1/4 teaspoon dried sage leaves DUMPLINGS: 1-1/2 cups biscuit/baking mix 1 cup cold mashed potatoes (with added milk) 1/4 cup milk 1 tablespoon chopped green onion 1/8 teaspoon pepper
In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender. In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 5 servings.
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My family named this spicy soup after the moniker of our home state, New Mexico:Land of Enchantment. We usually make a big batch of it around Christmas, when we have lots of family overand we never have leftovers. Suzanne Caldwell
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, substitute vegetable stock for the chicken broth. Kim Pettipas
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4 pounds butternut squash, peeled and cubed (about 8 cups) 6 teaspoons olive oil, divided 1 large onion, chopped 2 tablespoons butter 1 tablespoon minced fresh gingerroot 2-1/2 teaspoons curry powder 3/4 teaspoon salt 1/4 teaspoon pepper 3 large potatoes, peeled and cubed 6 cups chicken broth 1-1/2 cups milk Sour cream, optional
15 minutes. Bake 5-10 minutes longer or until tender. Set aside. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. Stir in the reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).
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FEBRUARY MARCH 2007
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1/2 cup uncooked small pasta shells 3 tablespoons minced fresh parsley 1/3 cup grated Parmesan cheese
Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450 for 30 minutes, stirring every
pound bulk Italian sausage large onion, chopped large carrots, chopped celery ribs, chopped medium leek (white portion only), chopped garlic cloves, minced medium zucchini, cut into 1/2-inch pieces pound fresh green beans, trimmed and cut into 1/2-inch pieces cups beef broth cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic cups shredded cabbage teaspoon dried basil teaspoon dried oregano teaspoon pepper
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer. Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes. Return to a boil. Stir in garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until the pasta is tender. Serve with Parmesan cheese. Yield: 11 servings (about 3 quarts).
FEBRUARY MARCH 2007
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 3 cups beef broth 2 cans (15-1/2 ounces each) hominy, rinsed and drained 2 cans (4 ounces each) chopped green chilies 1 to 2 jalapeno peppers, seeded and chopped, optional 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1/2 cup minced fresh cilantro Tortilla strips, optional
Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450 for 20-25 minutes or until edges are well browned. Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.
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For Easter dinner,St.Patricks Day or another spring occasion, this tender and flavorful lamb roast makes a wonderful entree. Potatoes and apple cooked with the meat add to its home-style appeal. Millie Vickery
Lena, Illinois
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E d i t o r s Fa v o r i t e M e a l
Featured on page 16
E d i t o r s Fa v o r i t e M e a l
Seasonal and tasty, this colorful side dish is delicious served warm or cold. I always receive compliments on the zesty sauce. Millie Vickery
Lena, Illinois
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E d i t o r s Fa v o r i t e M e a l
Featured on page 16
E d i t o r s Fa v o r i t e M e a l
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1 cup water 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces 2 small tomatoes, cut into wedges 3 tablespoons cider vinegar 3/4 teaspoon Worcestershire sauce 1/3 cup sugar 1 tablespoon grated onion 1/2 teaspoon salt 1/2 teaspoon paprika 1/3 cup vegetable oil 1/3 cup sliced almonds, toasted 1/3 cup crumbled blue cheese, optional
Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with the halved strawberries. Yield: 8-10 servings.
1 boneless leg of lamb (4 to 5 pounds) 1 cup soft bread crumbs (about 2 slices) 2 tablespoons butter, melted 1/2 teaspoon herbes de Provence Dash salt and pepper 1 large onion, finely chopped 1 can (14-1/2 ounces) chicken broth 2-1/2 pounds medium potatoes, peeled and cut into wedges 1 large tart apple, sliced
Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.
Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 350 for 1 hour.
In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
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This marinated steak is so moist that it will become one of your favorite ways to serve beef. You can even prepare it on the grill.It cuts easily into thin, delicious slices. Heather Ahrens Mom rarely serves her flank steak without these creamy potatoes. Their satisfying bacon, cheese and onion flavors go over big with our family. Heather Ahrens
Avon, Ohio
Avon, Ohio
Featured on page 12
Featured on page 12
Navel oranges give this crisp,cool salad a pleasant tang that will brighten any meal.Theres even orange juice in the light vinaigrette that glistens as it coats the greens. Heather Ahrens
Avon, Ohio
Featured on page 12
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6 cups torn romaine 2 medium navel oranges, peeled and sectioned 6 slices red onion, separated into rings DRESSING: 1/4 cup olive oil 2 tablespoons orange juice 2 teaspoons cider vinegar 1/4 teaspoon salt Dash ground mustard
In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325 for 7-10 minutes or until lightly browned. Cool on a wire rack. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.
1 1/4 1/4 6 1
cup reduced-sodium soy sauce cup lemon juice cup honey garlic cloves, minced beef flank steak (1-1/2 pounds)
In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours. Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for mediumrare, a meat thermometer should read 145; medium, 160; well-done, 170). Thinly slice steak across the grain. Yield: 6 servings.
onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion. Spoon filling into the potato shells. Place on a baking sheet. Bake at 375 for 2025 minutes or until heated through. Yield: 6 servings. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375 for 1 hour or until tender. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute
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I got the recipe for this colorful salad from my cousin,who always has great dishes at her parties and this one is no exception! Its sure to disappear fast whenever you serve it. Valerie Holt
Cartersville, Georgia
Featured on page 9
Po t l u c k P l e a s e r s
Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this attractive layered salad a real centerpiece. Feel free to alter the amount of dressing to your liking. Genise Krause
Featured on page 9
Po t l u c k P l e a s e r s
Featured on page 9
Po t l u c k P l e a s e r s
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1 package (19 ounces) frozen cheese tortellini 2 packages (6 ounces each) fresh baby spinach 6 cups shredded red cabbage 1 pint cherry tomatoes, quartered 3 tablespoons thinly sliced green onions 1 package (1 pound) sliced bacon, cooked and crumbled 1 bottle (16 ounces) ranch salad dressing
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine macaroni, shrimp, peas, celery and onion. In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving. Yield: 16 servings.
8 2-1/2 1 2 1
1 1/2 1/4 3
ounces uncooked spiral pasta cups cubed cooked chicken medium onion, chopped celery ribs, chopped medium cucumber, seeded and chopped cup sliced ripe olives cup zesty Italian salad dressing cup mayonnaise teaspoons spicy brown or horseradish mustard teaspoon lemon juice teaspoon salt teaspoon pepper plum tomatoes, chopped
1 package (10 ounces) plain couscous 1 cup dried cranberries 3/4 cup chopped green onions 3/4 cup chopped sweet yellow or red pepper 3/4 cup slivered almonds, toasted 1/3 cup lemon juice 1/4 cup olive oil 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper
Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled. Stir in the cranberries, onions, yellow pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper; pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 14 servings.
Nutrition Facts: 1/2 cup equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 45 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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Satisfy the crowd with this tangy dressing. I transfer it into a slow cooker to keep it warm on the buffet table.Just a little adds a lot of flavor. Victoria Hahn I tried this fun flavor combination when I noticed several kids in my Sunday school class didnt like raisins.Miniature chocolate chips are a yummy substitutethe class loves this new twist, and so does my family. PattyWynn
Pardeeville, Wisconsin
Northampton, Pennsylvania
Tender, golden pastry crisscrosses a fruity filling in this family favorite.The recipe makes a big batchperfect for a party or special occasion. Ron Roth
Wyoming, Michigan
These savory ham and pork loaves are drizzled with a sweet mustard glaze.When our pastor got married,he asked me to make them for his rehearsal dinner.A big fan of the special glaze,he requested triple the amount! Esther Martin
Goshen, Indiana
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egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes. Between two large sheets of waxed paper, roll out one portion of dough into a 15in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar. Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over fillIn a large bowl, combine the flour, 1 cup ing. Trim and seal edges. Bake at 350 sugar, baking powder, baking soda and for 25-30 minutes or until golden brown. salt. Cut in shortening until mixture resem- Cool on a wire rack. Cut into bars. Yield: bles coarse crumbs. In a bowl, whisk the 2 dozen.
FEBRUARY MARCH 2007
5 cups all-purpose flour 1 cup plus 3 tablespoons sugar, divided 4 teaspoons baking powder 2 teaspoons baking soda 1/8 teaspoon salt 1-1/4 cups shortening 4 egg yolks 1/2 cup sour cream 1/4 cup water 1 teaspoon vanilla extract 2-1/2 cups chopped walnuts, divided 1 jar (18 ounces) seedless strawberry jam
In a large bowl, combine the eggs, milk, bread crumbs and pepper. Crumble pork and ham over mixture and mix well. Shape into four loaves; place each in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 for 45 minutes. In a large saucepan, combine the glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour 1/2 cup over each ham loaf; bake for 30 minutes. Pour the remaining glaze over the loaves; bake 5-10 minutes longer or until a meat thermometer reads 160. Let stand for 5 minutes before slicing. Yield: 4 loaves (12 servings each).
1-1/2 cups sugar 1/2 cup all-purpose flour 3/4 teaspoon salt 4 cups cold water 1 cup cider vinegar 4 eggs, beaten Torn fresh spinach, sliced fresh mushrooms and salad croutons 1 package (1 pound) sliced bacon, cooked and crumbled
Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14in. x 8-in. rectangle; spread with butter. Combine brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. x 2-in. baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. In a small mixing bowl, combine glaze ingredients. Drizzle over warm rolls. Yield: 4 dozen.
Editors Note: This recipe can be halved to fit into a mixing bowl.
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Almond Crunch
PREP/TOTAL TIME: 30 min.
I love filet mignonbut not its price! For an alternative,I bought beef tenderloin tail and came up with this unique stir-fry recipe. Now I cook it for my family once a week. Linda Flynn
Ellicott City, Maryland
Once you start eating this tastetempting Passover treat, you might not be able to stop! Matzo crackers are topped with buttery carameland then baked to perfection and spread with chocolate and slivered almonds! Sharalyn Zander
Jacksonville, Alabama
Bonus Card
Bonus Card
Celebration Braid
PREP: 35 min. + rising BAKE: 20 min. + cooling
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts.Everyone in our family loves them any time of year.The recipe originated with one for Jewish challah, which I began making over a decade ago. MarciaVermaire
New Era, Michigan
Full of zippy flavor, this rhubarb sauce is wonderful served over poultry and pork.Taste buds get an extra boost from fresh garlic, pepper sauce and other seasonings! Carol Anderson
Coaldale, Alberta
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Celebration Braid
2 packages (1/4 ounce each) active dry yeast 1 cup warm water (110 to 115) 1/3 cup butter, softened 1/4 cup sugar 1 teaspoon salt 2 eggs 4-1/2 to 5 cups all-purpose flour 1 egg yolk 1 tablespoon cold water
1 cup chopped fresh or frozen rhubarb 2/3 cup water 1 medium onion, finely chopped 1 teaspoon canola oil 1 garlic clove, minced 1 cup ketchup 2/3 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1-1/2 teaspoons hot pepper sauce 1/4 teaspoon salt
grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape each piece into an 18-in. rope. Place ropes parallel to each other on a greased baking sheet. Beginning from the right side, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the right side. In a large mixing bowl, dissolve yeast in Pinch ends to seal and tuck under. Cover and let rise until doubled, about warm water. Add the butter, sugar, salt, 45 minutes. Beat egg yolk and water; eggs and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remain- brush over braid. Bake at 350 for 20-25 minutes or until golden brown. Remove ing flour to form a soft dough. Turn onto a floured surface; knead until from pan to a wire rack to cool. Yield: 1 smooth and elastic, about 6-8 minutes. loaf. Place in a greased bowl, turning once to
FEBRUARY MARCH 2007
Almond Crunch
Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. Bake at 350 for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.
1 1 2 1/2 1/4 1 1
4 to 6 unsalted saltine matzo crackers 1 cup butter, cubed 1 cup packed brown sugar 3/4 cup semisweet chocolate chips 1 teaspoon shortening 1 cup slivered almonds, toasted
In a wok or large skillet, stir-fry the beef, onion, garlic, salt and pepper in oil for 3-5 minutes; remove and keep warm. In the same pan, stir-fry the asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings.
Were looking
ground,bone-in,shaved,cubed and sliced. From apple-topped turkey tenderloins to zippy turkey gumbo, the list is endless! And be sure to share your familys traditional turkey favorites and/or new twists on classic dishes. Please include any tips you have for preparing, cooking and serving your turkey recipes.Were looking for flocks of helpful hints and techniques! The Lets Talk Turkey contest will close on April 15, 2007.Winners will be featured in the Dec/Jan 08 issue. GREAT PRIZES! Well award prizes to 12 lucky winners.The Grand Prize is $500.00 in cash.The second-place winner will receive dinner for four at the restaurant of his or her choice. Ten runners-up will each receive a free copy of our full-color Contest Win-
ning Annual Recipes 2006 cookbook. Plus, one of our winners may be selected to appear on national television with Taste of Home Editor in Chief Catherine Cassidy. The Early Show on CBS gives viewers a taste of home by spotlighting some of the delicious prizewinners in our national recipe contests. For more information, visit our Web site at www.tasteofhome.com. RECIPE CONTEST RULES: You may enter more than one recipe. Be sure to include the contest topic and your name, address and phone number on each recipe. Its easy to enter at www.taste ofhome.com. Click on Submit a Recipe to find a handy form with space for the contest title (Lets Talk Turkey), your ingredients, directions and comments. Be specific with measurements and sizes of cans, packages and pans. Please include a few words about the recipe and a bit about yourself. Or, type or print each recipe on one side of an 8-1/2- x 11-inch sheet of paper. Send entries to Lets Talk Turkey, Taste of Home, 5925 Country Lane, Greendale WI 53129. Remember to include your name, address and phone number on each entry. Entries become the property of Reiman Publications. Recipes that are not among the contest winners may be published in a future issue of TOH, in a cookbook or on our Web site (www.tasteof home.com).
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Bakers!
Designed
Oxford, Georgia
The woodwork is truly spectacular. The walls are sided in logs, inside and out, and the ceiling is white pine. Our floors are made of yellow knotted pine. At the center is an octagonal inlay of white oak, cherry and heart pine. Picture-Perfect View Large picture-frame windows showcase the beautiful farmland where Junior grew up. Hes lived on this land since he was 6 years old. Before I leave for work in the morning (Ive been the secretary at the animal control center for 16 years),I can look out those windows and see my horse grazing in the pasture. The kitchen cabinets,made of hickory from Tennessee,were crafted by my husbands cousin, Kevin.The two of them built the large pantry, where I store canned goods and small appliances. One of my favorite features is the 7- by 4-foot island.I use this gem for wrapping Christmas gifts (no more aching back), and its great for buffet-style entertaining. Its also a convenient spot for me to do my canning.All my pots and pans hang on a rack right above the island. Junior knows how much I love to
Taste of Home February/March 2007
Island
Pantry 36
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Dining Table
My new kitchen has a retro convection oven with a matching six-burner stove (above) nestled in a red brick alcove. John Deere items, like the ones pictured at left, decorate the entire area. One of my favorite features here is the convenient 7- by 4-foot island.
Tractors and Tins Junior and I are big John Deere fans, and our collection of miniature tractors and tins is displayed throughout the kitchen.The John Deere handsaws hanging from the exposed beams once belonged to Juniors granddaddy. Our kitchen has become the watering hole for all family functions and gatherings.We do everything here, from eating at the spacious dining table to relaxing in the rocking chairs gathered around a cedar chest built by cousin Kevin.We celebrate all of our holidays here. Everyone loves how open our kitchen is, especially our grandbabies, who can easily motor around without bumping into each other. Sometimes I have to pinch myself to realize that this gorgeous kitchen is really mine. It truly is a gift of love from my husband.Thanks for letting me share it with you. NEXT STOP. Have you renovated or redecorated? If we feature your kitchen, well pay you $75.00. Send before and after photos with floor plan and description to Kitchen Tour. See Contributor Guidelines on page 62 for details.
Junior, my loving husband, designed and built the entire kitchen for me. Above, he and I share a special moment with daughters Brittany (far left) and Bridget and grandson Ryan Lee. Its wonderful entertaining in a kitchen this size; our guests love its spaciousness and rich woodwork. My old kitchen, which was only 10 square feet, is now a bathroom.
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Food for Thought: An onion can make people cry, but there has never been a vegetable invented to make them laugh. Will Rogers
cook, so he carefully wired the kitchen with plenty of outlets. I can have three slow cookers going at once without worrying about blowing anything up! I also have 17 light switches to accommodate a multitude of lighting options,including 22 recessed lights. I had no counter space in the old kitchen, but now I have plenty of countertops made of white tile, with forestgreen accents.All of our appliances, including a six-burner stove, refrigerator and handy convection wall oven, are also a deep green. I love the color scheme because its different from everyone elses...and it fits in with our theme.
Looks can be deceiving when you serve Roasted Sea Scallops, Rosemary-Onion Green Beans, Vermont Honey-Wheat Bread and Raspberry Rhubarb Sauce. No one will believe this menu is light!
Easy
Preparing delicious foods with healthy ingredients doesnt have to be a choreespecially when you have proven recipes like these from Taste of Home readers.
Light &
3 to 4 cups all-purpose flour TOPPING: 1 egg white 1 tablespoon water 1/4 cup old-fashioned oats In a small bowl, dissolve yeast in warm water. In a large mixing bowl, combine the oats, buttermilk and butter; add yeast mixture. Add the whole wheat flour, syrup, honey, wheat germ, eggs and salt; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough all-purpose flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves; place each in a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375 for
Taste of Home February/March 2007
30-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 slice equals 133 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 108 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.
2 teaspoons butter 1-1/4 pounds fresh green beans, trimmed 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon pepper In a large nonstick skillet, saute onions and rosemary in butter for 3-5 minutes or until onions are tender. Add the beans, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary. Yield: 4 servings.
Nutrition Facts: 1 cup equals 70 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 175 mg sodium, 12 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
1-1/3 cups reduced-sodium chicken broth 3 medium unpeeled apples, cut into wedges 1 medium onion, thinly sliced 4 tablespoons apple cider or juice, divided 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 tablespoon cornstarch Minced fresh parsley Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until juices run clear. Remove and keep warm. In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley. Yield: 6 servings.
Nutrition Facts: 1 serving equals 186 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 194 mg sodium, 16 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Pictured above: Champion Chicken Puffs, Wheely-Good Pasta Salad, Racetrack Cake, Cruisin Crostini and Pit-Stop Stromboli are sure to go fast, as Amber (with Wyatt, right) vouches.
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Cruisin Crostini
PREP/TOTAL TIME: 20 min.
24 slices French bread (1/4 inch thick) 1/4 cup olive oil 1/2 teaspoon garlic powder 6 slices part-skim mozzarella cheese 1-1/2 cups chopped seeded tomatoes Place bread slices on ungreased baking sheets. Combine oil and garlic powder; brush over bread. Cut each slice of cheese into four pieces. Top each slice of bread with tomatoes and a piece of cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 dozen.
Pit-Stop Stromboli
PREP: 20 min. + rising BAKE: 30 min.
3/4 cup plus 2 tablespoons water (70 to 80) 3 tablespoons olive oil 2 tablespoons warm milk (70 to 80) 3 cups bread flour 1 teaspoon salt 1/2 teaspoon sugar 1-1/2 teaspoons active dry yeast 2 slices part-skim mozzarella cheese, cut into strips 2 slices Colby-Monterey Jack cheese, cut into strips 2 slices provolone cheese, cut into strips 28 slices pepperoni
Racetrack Cake
PREP: 3 hours BAKE: 30 min. + cooling
1 package (18-1/4 ounces) white cake mix 1 package (18-1/4 ounces) chocolate cake mix 10 cups buttercream frosting Black, yellow and red food coloring Green edible glitter 4 miniature cars 2 miniature checkered flags Prepare and bake each cake according to package directions, using greased 13-in. x 9-in. x 2-in. baking pans. Cool for 10 minutes before inverting onto wire racks to cool completely. Transfer cakes to a covered board and position side-by-side. Frost top of cakes with 5-1/3 cups of frosting. Tint 1-1/2 cups frosting black. Cut a small hole in the corner of a pastry or plastic bag; fill with black frosting. Outline edge of cake. Using a #17 star tip, pipe a checkered pattern on sides of cake with 1 cup white frosting and remaining black frosting. Tint 2/3 cup frosting gray; create an oval racetrack in middle of cake. Tint 3/4 cup frosting yellow; pipe lines around track and infield. Tint 1/2 cup frosting red; pipe lettering on corners of cake. For grass, sprinkle green glitter on infield. Position cars and checkered flags. Yield: 24-30 servings.
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Food for Thought:Why is it the lightest-colored fabrics attract the darkest-colored stains?
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. Arrange cheese strips and pepperoni evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. Bake at 400 for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm. Yield: 12 servings.
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ton Lakes and the amazing desert-like conditions of Fraser Canyon. Get ready for excitement as you enter the Rocky Mountain trench and climb toward Mt. Robson, the Canadian Rockies highest peak (12,973 feet!) on your way to Jasper National Park. Youll travel Columbia Icefields Parkway for a day of sightseeing in beautiful Jasper and Banff National Parks, including a ride on the unique Ice Explorer up the Athabasca Glacier. Later, youll stop at Bow Lake before arriving in charming Lake Louise. Youll revel at stunning Banff National Park, including hoodoo rock formations, Surprise Corner and Tunnel Mountain Drive. Ride the Banff Gondola to the summit for a magnificent view of snowcapped peaks and valleys. Dont forget your camera! Unbeatable Service From cozy hotels and delicious meals to exclusive side trips,World Wide Country Tours has planned an unbeatable vacation for you. And since weve done all the work, youll be able to sit back, relax and enjoy your trip. Choose your departure date and make your reservations now for an unforgettable vacation!
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Hectic lifestyles require simple solutions when it comes to getting food on the table for your busy family. Our Test Kitchen put together this speedy, satisfying meal using three reader favorites. Theyre sure to become fast favorites at your home, too! We enjoy Mexican Pork Chops over rice to catch the spicy sauce, says field editor Nancy Negvesky of Somerville, New Jersey.You can use mild, medium or hot salsa. If the pork chops are too spicy for you, just eliminate the cuminchili powder rub. I enjoyed a delicious broccoli dish in Mexico a few years ago and tried making it in my own kitchen. I think my Broccoli with Lemon Sauce tastes very much like what I had at the restaurant, writes Nancy Larkin, a field editor in Maitland, Florida. A quick, homemade chocolate sauce
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tops Individual Strawberry Trifles from Karen Scaglione of Nanuet, New York.I like to garnish the desserts with confectioners sugar, Karen notes.
1 teaspoon ground cumin 1 teaspoon chili powder 4 boneless pork loin chops (4 ounces each and 1/2 inch thick) 1 tablespoon vegetable oil 1-1/4 cups salsa 1 teaspoon baking cocoa 1/8 teaspoon ground cinnamon 2 tablespoons minced fresh cilantro 1 green onion, chopped Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. In a small bowl, combine the salsa, cocoa
QUICK! We want your favorite fast-to-fix recipes. Visit our Web site, www.taste ofhome.com, or see page 62 for Contributor Guidelines.
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St.Paddys Celebration
Irish eyes will be smiling when you serve Irish Soda Muffins this festive St. Patricks Day menu for two. PREP/TOTAL TIME: 30 min.
2 whole cloves 1 tablespoon brown sugar 1/2 teaspoon grated orange peel 1/2 teaspoon prepared mustard 2 cabbage wedges Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours. Add cabbage; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables. Yield: 2 servings.
Who says muffins have to be boring? These little gems are always a hit, says Camille Wisniewski from her home in Jackson, New Jersey. I like to use blueberries when they are in season instead of the raisins.
1 cup plus 2 tablespoons all-purpose flour 1/4 cup plus 1 teaspoon sugar, divided 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream 2 tablespoons vegetable oil 2 tablespoons beaten egg 1/3 cup raisins
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In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins. Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.
Taste of Home is far more than just a cooking magazine. I think it has touched us all because it is a combination of women and men sharing their trusted and tried menus unselfishly with others. The cafe menu consists of recipes Nancy has collected over the years, including Seasoned Red Potatoes (below)and shell share them with her customers,too. For more information on the cafe, visit www.tasteofhome.com/links.
Luckily, youll find more St. Patricks Day recipes and tips at www.tasteofhome.com/plus.
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Cookies and a chili pie that called for kidney beans and ground beef. Help! Carolyn Palmer
124, 7511-171 St. NW Edmonton AB Canada T5T 6S7
During World War II,my mom made potato burgers using hamburger and shredded potatoes. She used The Victory Cookbook. I havent been able to duplicate her recipe. Can you help? Ruth Snouffer
18 W. Robbins Ave. Fairborn OH 45324
When my dad was a young man, he worked for a woman in Texas who made Limbaray Cheesecake. Its his favorite. Might someone have this recipe? Tiffany Holt
11315 Walford Rd. Fairfax IA 52228
Im looking for a recipe for Danish apple pancake balls. I have the pan to bake them in, but Ive lost my recipe! Vi Wallack
108-25th Ave., Altoona PA 16601
Im looking for a recipe for fried black olives. Theyre stuffed with cheese, coated with a spicy mixture and deep-fried. Im also looking for some candy recipes to give as holiday gifts. Sheila F. Young
1765 Redbone Rd. Vicksburg MS 39180
recipes for years but cannot find the sauce recipe. If you have a copy,Id love to have it. Karen K. Reeve
R.R. 2, Box 2700 Piedmont MO 63957
I have a cherry tree in my backyard, but I havent had any success making fresh cherry pie. Do you have a recipe that turns out right? Also, is there a gadget that removes the pits fast? Angie Shirkey
19473 Hahn Rd. De Kalb IL 60115
Years ago, I made a recipe called Finger-LickinChicken. The baked chicken parts had a coating that was made with Parmesan cheese.Id be grateful if someone would share their recipe. Mrs. S.C.Anderson
260 Prospect St. Apt. 6 Westfield NJ 07090
When I was growing up, my mother made a salmon loaf with a wonderful thick yellow sauce. My sister and I have searched through our moms
Ive been trying to find a recipe for brown sugar syrup. My father remembers pouring it over ice cream when he was a child. Id love to make it for him. A.J. Miller
4444-11 Mile Rd., Auburn MI 48611
When I was in the Boston area, I enjoyed yellow cake muffins with a cream cheese filling from a Portuguese bakery. Id love to be able to make them. Can someone help me with this recipe? Kristen Goedert
2212 Ferry St., La Crosse WI 54601
Would someone have a recipe for Deviled Egg Potato Salad? Ive tasted it before but cannot find a recipe for it. Tracy McKeen
710 W. Falcon Ave. Spokane WA 99218
My mother made three things that I would dearly love the recipes for: raisin pie, Empire
Need a Quick Reply? Because we receive hundreds of requests for Does Anyone Have?, it could be quite a while before you see your particular question in print. So if you need your answer fast, check out www.tasteofhome. com on the Internet. Our on-line Bulletin Board is the perfect place to ask your questions. Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. To access, click the Bulletin Board link on the Taste of Home Web site or visit http://bbs.reimanpub.com. Or you can search our on-line Recipe Finder, containing over 29,000 kitchen-tested recipes.
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Makes a loaf for 2-4 people Kneads, rises and bakes in 45 min. Keep-warm feature Recipes included 70 watts 1-1/2-cup
To order, please have your credit card ready when you call us toll-free at 1-800/880-3012. Or you can order online at www.ShopTasteofHome.com. Refer to Suite 1012P. Prices are good through June 2007. To mail your order, simply specify the
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Budget Meal
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2 cups cubed cooked turkey breast 2 celery ribs, sliced 1/4 cup chopped red onion 2 tablespoons golden raisins 1/2 cup mayonnaise 2 teaspoons sugar 2 teaspoons lime juice 3/4 teaspoon curry powder 1/2 teaspoon grated lime peel 1/4 teaspoon salt 3 cups sliced fresh strawberries In a large bowl, combine the turkey, celery, onion and raisins. In a small bowl, combine
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2 eggs, separated 1 tablespoon honey 1/4 teaspoon grated orange peel 2 medium ripe bananas, mashed 1 cup shredded carrots 1/2 cup unsweetened applesauce In a large bowl, combine the first seven ingredients. In a small mixing bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.
1-1/2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
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mayonnaise, sugar, lime juice, curry, lime peel and salt. Pour over turkey mixture; toss gently to coat. Just before serving, gently stir in strawberries. Yield: 6 servings.
Nutrition Facts: 1 cup (prepared with fat-free mayonnaise) equals 127 calories, 2 g fat (trace saturated fat), 42 mg cholesterol, 303 mg sodium, 14 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 very lean meat, 1 fruit.
Roasting Lamb Could you explain how a leg of lamb is roasted? Ive tried three times, and every time it gets worse. It has a strong odor and is tough. Please help! K.L., Columbus, Ohio
Ask Our
Ann Liebergen
Im a stickler for making sure recipes turn out right.Thats why my job as a Test Kitchen Home Economist for Taste of Home is such a great fit for me. In the TOH Test Kitchen, we test hundreds of recipes each month,plus make sure they are readable and meet preparation and safety standards. Our work environment is giving and fun.Food is definitely our thing. Testing recipes is something Ive been doing for more than 20 years now.I have a degree in food science and nutrition from The Ohio State University. From there,I worked in quality control and development for large food corporations, checking ingredient levels and code dates and sampling products. When Im not at Taste of Home, Im more than likely spending time with my teenage daughter and son.As you probably imagine, they get a lot of good food! I enjoy baking my grandmas homemade bread, and her Mincemeat Cookies (featured in the Dec/Jan issue) are unbeatable. do not have excess flour on them. It can keep them from holding together. Lay the ropes side by side on a wellgreased baking sheet. Beginning at the center of the loaf, place the right rope over the center rope.Then put the left rope over the center, the right over the center, left over the center, and so on until the ropes are too short to braid. Pinch ends together;tuck under the loaf. To braid the other end,turn the baking sheet around so the unbraided ropes face you. Place the center rope over the right rope,then the center rope over the left, then the center rope over the right, and so on. Pinch the ends together and tuck them under.
Help for Challah I make a braided challah yeast bread. In the baking process, the braids always pull apart at the top.Do you have a solution? C.R., Valparaiso, Indiana When making braided breads, use your fingertips to gently roll the dough into ropes. If the dough springs back, cover and let it rest for a few minutes before trying again. Be sure the ropes of dough
STUMPED? If you have a food-related question, turn to page 62 for our Contributor Guidelines or E-mail us at editors@tasteofhome.com.
www.tasteofhome.com
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Food for Thought: One of the most difficult things to give away is kindnessits usually returned.
Leg of lamb can be flavorful and tender when prepared correctly. But lets back up and begin at the market. Generally, younger whole leg of lamb, weighing about 6 pounds, has a milder flavor. If you prefer a boneless leg of lamb, you might want to have the tougher shank end removed by your butcher. The leg of lamb you buy may have a thin, papery white membrane (the fell) covering it, which should be removed before roasting.Then trim the fat, which carries a strong taste that can overpower the delicate flavor of the meat. Leave just a few streaks of fat to provide moisture as the lamb cooks. Place the lamb on a rack,fat side up,in a shallow roasting pan. I like to sprinkle the meat with salt,pepper,rosemary and thyme.Insert a meat thermometer in the thickest muscle, being careful not to let the thermometer rest on a bone or in fat. Roast, uncovered, at 325 for 19 to 27 minutes per pound for a 5- to 7-pound leg of lamb. For medium-rare, a meat thermometer should read 145;for medium, 160. The f lavor and texture are best when not roasted past medium.
Zesty Corn Dip (upper left), Onion Almond Rounds and Orange-Glazed Smokies are party-proven snacks.
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Editors Note: This recipe was tested with Pepperidge Farm Farmhouse Hearty White Bread.
Orange-Glazed Smokies
PREP/TOTAL TIME: 15 min.
These mouth-watering sausages can be prepared in a matter of minutes for a hungry group, says Judy Wilson of Sun City West, Arizona. I always get rave reviews when I serve them.
1 cup packed brown sugar 1 tablespoon all-purpose flour 1/4 cup orange juice concentrate 2 tablespoons prepared mustard 1 tablespoon cider vinegar 1 package (16 ounces) miniature smoked sausages In a large microwave-safe bowl, combine the first five ingredients. Add sausages; stir to coat. Cover and microwave on high for 3-4 minutes or until bubbly, stirring three times. Yield: about 4 dozen.
Editors Note: This recipe was tested in a 1,100-watt microwave.
SNACK ATTACK! See your favorite snack or appetizer recipe in Taste of Home. Check our Contributor Guidelines on page 62 for information on submitting your recipes.
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Food for Thought: Gossip is just about as hard to stop spreading as hot butter.
In a small mixing bowl, combine the cream cheese, chopped almonds, Worcestershire sauce and lemonherb seasoning. Spread 1 rounded teaspoonful over each bread round. Top each with onions and about 1/4 teaspoon mayonnaise. Sprinkle with paprika; top each with an almond. Bake at 350 for 5-8 minutes or until heated through. Yield: 28 appetizers.
Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until bubbly. Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool the dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.
GE T TIC YOUR
IA IA IL IL IL IL IN IN KS KS KY
Algona Exira Effingham Pontiac Danville Rockford Lawrenceburg Wabash Kansas City Junction City Winchester
Apr. 5 Apr. 17 Apr. 10 Apr. 12 Apr. 14 Apr. 17 Apr. 23 Apr. 26 Apr. 24 Apr. 26 Apr. 2
50501 50076 62401 61764 61832 61104 47025 46992 66048 66441 40391
MI MI MI MI MN MN MO MO MO OH OH
Petoskey Cadillac Escanaba Saginaw Willmar Brainerd Chillicothe Joplin Jefferson City Wilmington Marietta
Apr. 30 May 2 May 3 May 4 Apr. 3 Apr. 12 Apr. 3 May 7 May 9 Apr. 19 Apr. 24
49770 49601 49829 48607 56201 56401 64601 64801 65201 45177 45750
OH OH OH PA PA WI WI WI WV
Fremont Marion Frazeyburg Harrisburg Johnstown Eau Claire Prairie du Chien Wausau Bluefield
Favorite Grace
For many people, mealtime would not be complete without first saying grace.The following prayers are special to the families that recite them. Maybe youll find one youd like to adopt into your routine, too. From Tatum,Texas,Arlene Benefield writes,When my grandmother was a girl,she was visiting at a girlfriends home, and when it was time to eat,they sat down and asked Granny to say the prayer. This is what she prayed: Dear Lord, look down through this crack, and bless this little snack. The Motz family from Canal Fulton, Ohio shares this thoughtful grace: Our gracious, merciful Heavenly Father, we give thanks
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Our Familys
to You for this food You have provided for us, and Daddys hands for working, Mommys hands for cooking and the childrens hands for helping, in the name of Jesus, our precious Lord and Savior. My family has said this prayer at meals for over 75 years, says George Warner Jr. from Lauderdale, Mississippi.It was taught to us by our father. We ask Thy blessings, dear God, for this food and on the events of this day. Guide us, protect us, keep us from harm. Teach us to speak only kind words of others. Finally, let us be reunited to share the blessings of eternal life. In all humility, we offer this prayer. Amen. Warren Burns from West Linn, Oregon writes,Being a World War II veteran, I like this prayer because it acknowledges our troops. Our Savior above, we thank You for our food, our families, our friends and our freedom and for those who fight for it. Amen.
PRAY TELL. Please share your familys favorite grace with us. Send it to Grace, 5925 Country Lane, Greendale WI 53129 or editors@tasteofhome.com. For Contributor Guidelines, see page 62.
GE T TI YOU R
Taste of Home Cooking School is coming to a town near you with a live two-hour show hosted by a Taste of Home Cooking School Culinary Specialist. Come out for a fun night of:
For ticket information, visit www.tasteof homeschools.com or call the Taste of Home Update Line (starting January 11, 2007) at 414.423.5454 and enter the code for the show you want to attend.
AL AL AL AR AR AR AR AR AR DE FL FL FL FL FL FL GA GA GA GA IA ID ID ID ID IL IL IL IL IL IL IL IN IN IN KS KS KS KS KS MI MI
Dothan Athens Opelika Benton Harrison Paragould Rogers Fort Smith Conway Dover Panama City Freeport Palmetto Daytona Beach Sebring Lake City Valdosta Thomaston Dalton Jesup Dubuque Wallace Nampa Pocatello Lewiston Macomb Carbondale Moline Bourbonnais Champaign Metropolis Springfield Madison Bedford Terre Haute Goodland Arkansas City Pratt Salina Topeka Greenville Kalamazoo
Mar. 20 Apr. 17 May 1 Apr. 17 Apr. 19 Apr. 24 Apr. 26 May 10 May 12 Feb. 22 Feb. 15 Feb. 20 Feb. 22 Feb. 24 Mar. 8 Mar. 15 Mar. 22 Mar. 29 Apr. 3 Apr. 5 Feb. 19 Apr. 19 Apr. 26 Apr. 30 May 5 Feb. 20 Feb. 22 Feb. 22 Feb. 24 Feb. 26 Mar. 1 Mar. 13 Feb. 22 Feb. 27 Mar. 6 Feb. 20 Mar. 13 Mar. 15 Mar. 20 Apr. 12 Mar. 13 Mar. 20
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MI MN MN MN MN MO MO MO NC NC ND ND ND ND NE NE NE NE NE NE NE NE NH NJ NY NY NY NY OH OH OH OH OH OK OK OK OK OK OK OK OR OR
Benton Harbor Red Wing Worthington Rochester Bemidji Lees Summit Sullivan Mountain Grove Sanford Albemarle Jamestown St. Michael Grand Forks Bismarck Scottsbluff Ogallala Columbus Broken Bow Nebraska City Hastings Lincoln Beatrice North Berwick North Branch Fredonia LeRoy Corning Hamburg St. Clairsville Maumee Boardman Celina Sandusky Enid Claremore Edmond Cleveland Bartlesville Shawnee Norman Roseburg Medford
Mar. 22 Feb. 27 Mar. 1 Mar. 6 Mar. 22 Mar. 1 Mar. 6 Mar. 8 Apr. 26 May 10 Apr. 14 Apr. 19 May 1 May 5 Feb. 22 Feb. 24 Mar. 1 Mar. 6 Mar. 10 Mar. 20 Mar. 22 Mar. 24 Mar. 13 Mar. 23 Apr. 5 Apr. 14 Apr. 21 May 2 Mar. 6 Mar. 13 Mar. 16 Mar. 20 Mar. 22 Mar. 8 Mar. 10 Mar. 27 Mar. 30 Apr. 3 Apr. 5 Apr. 28 Feb. 27 Mar. 1
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OR OR OR OR OR OR OR PA PA PA PA PA PA PA PA PA PA SC SC SC SD SD SD SD SD TN TX TX TX TX TX VA VA WA WA WA WA WA WI WI WV
Hermiston Ontario Corvalis Redmond Florence Newport Cottage Grove Chambersburg Butler Milton Boiling Lansdale Hazleton Meadville Warren Ephrata York Orangeburg Union Seneca Yankton Pierre Aberdeen Watertown Brookings Morristown Port Lavaca Seguin Brenham Longview Burnet Hopewell Charlottesville Yakima Sequim Rochester Mount Vernon Kennewick Waukesha Manitowoc Fairmont
Mar. 5 Mar. 9 Mar. 12 Mar.14 Apr. 4 Apr. 12 Apr. 14 Feb. 19 Feb. 27 Mar. 1 Mar. 27 Mar. 29 Mar. 31 Apr. 10 Apr. 12 Apr. 26 Apr. 28 Mar. 27 Apr. 24 May 8 Mar. 8 Mar. 28 Apr. 3 Apr. 10 Apr. 12 Apr. 19 Feb. 15 Feb. 20 Feb. 23 Feb. 27 Mar. 6 Feb. 20 Feb. 27 Mar. 19 Mar. 21 Mar. 23 Apr. 10 Apr. 17 Mar. 8 Mar. 15 Mar. 1
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ENTER TO WI N!
APPETIZER
RECIPES!
1. Bring a copy of your winning appetizer recipes to a Taste of Home Cooking School 2. Include your name, address, e-mail address and phone number on the entry 3. Drop it into the Recipe Box receptacle in front of the stage For official rules or to enter online, go to www.tasteofhome.com/contest.
No purchase necessary. Purchase will not i mprove your chances of winning. Contest is open to legal residents age 21 and older of the U.S., its territories and possessions. Contest closes 11:59 p.m. on June 1, 2007. VOID WHERE PROHIBITED.
TOH Fiesta All of us kids(below) agreed to make a Mexican meal for our dads 84th birthday.When my sister and sister-in-law arrived (they both live out of state), we quickly realized that all of our dishes were from Taste of Home! My sister Pat made some Hearty Beef Enchiladas (Feb/ Mar 03), my sister-in-law Teresa made Mexican Garden Salad (June/July 95) and I prepared Chicken Chili Lasagna (April/May 00). We all realized how much we depend on TOH. Cheryl Miller
Granger, Indiana
Classroom Cookin I teach a life skills class at Spoon River Valley Schools, and each Wednesday, my students look forward to preparing a recipe together. One week, we made Ultimate Caramel Apples (Aug/Sept 06).The students (above) had fun making the apples and even more fun eating them! Now, they look forward to each new issue of TOH, so they can pick out the next recipe to make! Tracey Loveland
London Mills, Illinois
Survival Tactic Your recipes are the only thing thats keeping my family sane! We are building a new home, and all 11 of us are staying in a 12- by 40-foot mobile home trailer.To entertain ourselves,we try new TOH recipes. I plan menus for parties in our new home and try them out on the family. Thanks so much! Shirley Tarves and family
Black Creek, British Columbia
CONTRIBUTOR GUIDELINES
Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? Wed love to hear from you. Heres how to get involved: 1. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. You can send recipe cards or photocopies of family cookbooks, and they can be hand-printed or typed on a sheet of paperwhatever is easiest for you. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions that appear on page 43.) 2. Send your materials by mail or E-mail. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that wont fit in Taste of Home may be considered for cookbooks, promotions and other publications, including our Web sites. 4. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 5. Send submissions to Taste of Home, 5925 Country Lane, Greendale WI 53129 or E-mail them to editors@tasteofhome.com. If you have a particular department or feature in mind, please print it on the front of the envelope or type it in the subject line of your E-mail message. You can also use the convenient form on our Web site at www.tasteofhome.com. Just click on Submit a Recipe.
Slumber Party! My husband and I baby-sat our two nephews over the weekend. The Worms for Brains stuffed peppers in the Oct/Nov 06 issue were a big hit with the boys and our 2year-old son,Cameron (right). Thank you for publishing a magazine that can be enjoyed by all ages. Amy Holley
Rural Hall, North Carolina
Heritage Matters In the many years Ive subscribed to TOH, Ive never seen a recipe for Hanukkah cookies, challah or gefilte fish. Please consider publishing more recipes and themes for your Jewish readers. Sarah Rabinowitz
Monsey, New York
Editors Note: There are two recipes on page 41 you might enjoy. Celebration Braid was adapted from a Jewish challah recipe by reader Marcia Vermaire, and Almond Crunch, from reader Sharalyn Zander, can be enjoyed during Passover. For additional recipes, log on to our Recipe Finder at www.tasteofhome.com and search for Hanukkah or Passover.
Taste of Home February/March 2007
62
Heres Part of Meet the 1,000 Cooks Who Our Staff: Help Edit This Magazine! Wed like you
Look to see which field editors are from your area.
Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Ann Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann. Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista; Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Hamburg; Wanda ONeal, Murfreesboro; Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis; Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor. Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Ronda Weber, Greenwood; Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington. Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Mary Lou Robison, Miami; Diane Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, St. Augustine; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs. Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; Jean Rhodes, Tignall. Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Shirley Watanabe, Kula. Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dixie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans, Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker, Rockton; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford, Winchester. Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch; Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus, Zionsville. Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines; Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset. Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page Alexander, Baldwin City; Carole Schlender, Burrton; Michelle Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade, Kansas City; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Billie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, Wilmore. Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery, Washington; Tonya Fitzgerald, West Monroe. Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina OBryon, Bel Air; Alice Krohn, Catonsville; Debbie Belote, Columbia; Cassandra Corridon, Frederick; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park; Betsy Hedeman, Timonium; Gail Buss, Westminster. Massachusetts: Laurinda Johnston, Belchertown; Lynn Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merrimac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria Continued on page 64
to meet a couple of our 1,000 field editors from across North America.These cooks practice their trade at home, day in and day out, for family and friends. In fact, theyre probably a lot like you!
Lynne Beykirch
Green Valley, Arizona
Personal profile: Husband Hugh,a professor emeritus of audiology; two married stepchildren; one adult grandchild. Lynne is a retired certified home economist who taught at the university level and directed dietary and nutrition services at a long-term care facility. I was 10 years old when I prepared my first Thanksgiving dinner, with help from my dad. My mother was ill, and 25 guests were expected. Ive led cooking classes on topics such as high-altitude cooking and weight control,and Im often involved in planning and preparing food for large groups. I enjoy anything and everything associated with cooking.
Nina Vilhauer
Mina, South Dakota
Personal profile: Husband Aaron, a full-time rancher; three adult children, Lisa, Loren and Lance.Nina is a registered nurse. When Im not working at the hospital, I can be found helping my husband on the ranch, working in the garden, writing poetry or baking cookies or bars. Sharing my love for cooking is a favorite pastime.Taking brownies to a new neighbor down the road or hosting a tea party for your nieces are wonderful acts of unconditional sharing. I have done cooking demonstrations for church groups, Girl Scouts and our county fair. If I can inspire just one person at a demonstration, then its a success.
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North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler; Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass, Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point; Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp Hylander, Sneads Ferry; Dorothy Baker, Southern Pines. North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner, Englevale; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti. Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; Mabel Courtney, Archbold; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton; Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Miriam Hershberger, Holmesville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Janis Engle, Milford; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville; Pat Waymire, Yellow Springs. Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa. Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; May Clark, Grants Pass; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Dala Steward, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Pleasant Hill; Shannon BurroughsCampbell, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crowell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Dalles; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn. Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia Garcia, Hanover; Gladys Moran, Honesdale; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Becky Darling, Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York. Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Medeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Warwick. South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett, Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston, Williamston. South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Roxy Wilfahrt, Watertown; Sarah Woodruff, Watertown. Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Bolden, Unionville. Texas: Christine Groves, Archer City; Nila Towler, Baird;
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Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu. British Columbia: Joan Baskin, Black Creek; Brenda Read, Burns Lake; Mary Dice, Chemainus; Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria. Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg; Alice Szarkiewicz, Winnipeg. New Brunswick: Nancy Biddington, Boudreau-Ouest; France Couturier, Edmundston; Marilu Hynes, McLeod Hill. Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity. Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy, Coldbrook; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville. Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Loralee Hanes, Troy; Lynne Wilhelm, West Hill. Prince Edward Island: Connie Sanders, Belle River; Nancy Coughlin, Charlottetown; Tammy Clements, Murray Harbour. Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton; Linda Johnson, Pointe Claire. Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict; Peggy Gwillim, Strasbourg.
Judy Machacek
The toothpick above is just an examplenot the one hidden for this issues contest.Weve concealed it elsewhere, and it could be a different color or size. If you find the toothpick and want to enter our contest, go to www.tasteofhome. com and click on the Teds Toothpick link. Or, mail a postcard or note saying,I found Teds toothpick on page ___ with your name and address printed on it to: Attn.Toothpick, Taste of Home, 5925 Country Lane, Greendale WI 53129. Share an anecdote about the fun you had locating it, if you wish. Whether you enter on-line or through the mail, you have an equal opportunity to win.We combine all entries (on-line and mail), then draw the prize-winners names at random. 100 Valuable Prizes This time, 20 winners will receive a Big Chill Pastry Board from Kuhn Rikon (left). Eighty more winners will receive our Best of Country Appetizers cookbook. Please do not include subscription checks or change-of-address notes with your mailed-in entry. The first entries received are not necessarily the winners, so you need not use express delivery.Well conduct the drawing in March. Good luck! Winners Listed On-Line From those who correctly identified the toothpicks location last time, 20 lucky readers won a Castle Bundt Pan from NordicWare and 80 more received our Best of Country Appetizers cookbook. For a list of winners, go to www.taste ofhome.com. Where Was That Toothpick?
In the Dec/Jan issue,Teds toothpick was hidden on the side of the casserole dish on page 14.
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1. The idea must be your own.It can,however,be your interpretamaking fun or fancy cakes? tion of an idea you have seen Heres an opportunity to win cash for your most elsewhere. eye-catching design. 2. Only cakes that do not call for The focus of this contest is the appearance of specialty pans are eligible. your cake, not the recipe. Our judges are most inter3. Please describe your design and how you created it. Include ested in how you dress up a cake for holidays, birtha list of materials needed and indays,graduations,weddings,anniversaries,baby showers structions to create the cake as and other special occasions. well as any purchasing informaWed like to see cute themes and shapes, frosting swirls tion that might be helpful to othand twirls, edible glitter and sprinkles, flowers, fresh er Taste of Home readers. It is fruits, candies, special inscriptions, draperies, borders, pipnot necessary to send a recipe ing and more. for the cake. 4. Include one or more highquality color photos of your enA Sweet Reward try. Prints should measure at Prizes for first and second place in each division are least 4" x 6" (jpegs 300 dpi at $300.00 and $200.00 in cash! Here are the categories: 4" x 6"). Be sure to print your Cutouts and Shapes: Enter your coolest shape cake, name, address and daytime like the ladybug (bottom right); three-dimensional treats; phone number on the back of and cutouts, such as the cowboy boot (left). each photo. Floral: Frosting flowers, edible fresh flowers, cascad5. Please keep your photo negatives. Sorry, we cannot return ing bouquets,sugared blossoms and floral piping are some contest entries. ideas for flower fans.The Lovely Cherry Layer Cake that 6. You may enter as many items adorned Taste of Homes April/May 04 back cover is just as you wish.If you do not submit one example (lower left). your entries on our Web site, Holiday: Christmas,Hanukkah,Thanksgiving,Easter and use the official entry form below Halloween are just some of the holidays you may celebrate left, a photocopy of it or a sheet of paper or E-mail message. All of with a fabulous cake. For instance, the Sweet Stars Cake the information requested on (left) would be festive for the Fourth of July. the form below must accompaMiscellaneous: Choose this category if your creation ny each entry. doesnt fit into those above.Just remember,simple designs 7. All entries become the properlike Susie Sunshine Cake (bottom left) can be as attentionty of Reiman Publications.Entries grabbing as intricate ones. that are not among the winners may be published in a future issue, in a cookbook or on our OFFICIAL ENTRY FORM Web site. 8. The deadline for the contest is April 1, 2007. 9. Enter the TOH Cake Decorating Contestat www.taste Find a form provided for entries at www.tasteofhome.com. Or use this one (or a photocopy) or supply information requested on a separate sheet of paper or in ofhome.com; or E-mail to edi an E-mail message. tors@tasteofhome.com; or mail to Taste of Home, 5925 Cutouts and Shapes Floral Holiday Miscellaneous Country Lane, Greendale WI 53129.
Send to: Creative Cakes Contest, Taste of Home, 5925 Country Lane, Greendale WI 53129.
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Index
APPETIZERS & SNACKS
Zesty Vegetarian
Wraps, 23
February/March 2007
DESSERTS
SIDE DISHES
Almond Crunch, 41 Champion Chicken Puffs, 49 Chocolate Wheat Cereal Snacks, 58 Crab Deviled Eggs, 59 Cruisin Crostini, 49 Onion Almond Rounds, 58 Orange-Glazed Smokies, 59 Zesty Corn Dip, 59
35
French-Style Chicken, 47 Ham-Potato Phyllo Bake, 7 Herbed Turkey Breasts, 11 Hominy Sausage Bake, 8 Mexican Pork Chops, 51 Roasted Sea Scallops, 47 Sausage Ham Loaves, 39 Seafood Casserole, 8 Slow-Cooked Beef Brisket, 11 Spanish Rice Turkey Casserole, 6 Tender Flank Steak, 35 Three-Cheese Sausage Lasagna, 8
Broccoli with Lemon Sauce, 51 Cheddar Twice-Baked Potatoes, 35 Corn Bread Vegetable Cobbler, 6 Rosemary-Onion Green Beans, 47 Seasoned Red Potatoes, 53 Springtime Asparagus Medley, 33
Miscellaneous
Banana Citrus Sorbet, 17 Elegant White Chocolate Mousse, 20 Individual Strawberry Trifles, 51 Java Cream Puffs, 20 Minty Ice Cream Shamrocks, 53 Peach Cheesecake Ice Cream, 21 Pistachio Ice Cream Dessert, 35 Rhubarb Raspberry Mousse, 15
15
All-Day Soup, 10 Cheeseburger Paradise Soup, 27 Chicken Soup with Potato Dumplings, 29 Colorful Chicken n Squash Soup, 27 Creamy Bacon Mushroom Soup, 29 Danish Turkey Dumpling Soup, 27 Gingered Butternut Squash Soup, 31 Golden Seafood Chowder, 27 Hearty Beef Vegetable Soup, 29 Land of Enchantment Posole, 31 Lemony Chicken Soup, 29 Minestrone with Italian Sausage, 31 Mushroom Tomato Bisque, 31
SOUPS
23
CONDIMENTS
Raspberry Rhubarb
Sauce, 47 Rhubarb Barbecue Sauce, 41 Versatile Chili-Cheese Sauce, 21 Woolly Butter Lamb, 18
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We cant wait for you to see Taste of Homes April/May issue! Oh, my goodness, its going to be packed with good eating: Our prize-winning cupcake recipes are awesomewaitll you see the choice of flavors! Not only do these little treats taste scrumptious, theyre so pretty. In a salute to moms who are also great cooks, readers share their mothers signature dishes. Count on a yummy selection in addition to our popular My Moms Best Meal. On track with the occasion,Kentucky Derby party foods will give you the flavor of race day. Hearty, economical ground beef has such widespread appeal, thanks to the many ways it can be used. Expect several savory ideas next time. Also, the April/May issue will have terrific potluck dishes, a savory beef brisket menu from one of our field editors, lighter recipes in Good Food Thats Good for Youand many more satisfying recipes.Watch for it!