JULY 2009$3.99 | Display until August 3, 2009 © 2 0 0 9 G e n e ral M ills advertisement Katie Lee Joel’s Spiced Nuts ‘n Chex ® Mix 5 Recipes. 15 Minutes. Lots of wows! RECIPE CONTEST ENTER THE PARTY MIX Your chance to win $5,000 and more! Katie Lee Joel’s Spiced Nuts ’n Chex ® Mix START TO FINISH: 15 MIN MAKES: 16 SERVINGS (½ CUP EACH) ¼ cup sugar s 1 tablespoon chili powder s ¼ teaspoon ground red pepper (cayenne) s ¼ cup butter or margarine s 2 cups Corn Chex ® cereal s 2 cups Rice Chex ® cereal s 2 cups Wheat Chex ® cereal s 1 can (11.5 oz) mixed nuts 1. In small bowl, mix sugar, chili powder and red pepper; set aside. 2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereal and nuts until evenly coated. Stir in sugar mixture until evenly coated. 3. Microwave uncovered on High 5 to 6 minutes, stirring after 2 minutes, until mixture just begins to turn brown. Spread on waxed paper to cool. Store in airtight container. 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TH_ChexAd_0423.indd 1 4/23/09 9:37:06 AM BLAZING COLOR, INCORPORATED (952) 844-0138 Y M C K D P 2% 25% 50% 75% 98% Yelo Mag Cyan Blk CAMPBELL MITHUN • DIGI TAL RESOURCES • PREPRESS STUDI O PUBLICATION CONFIRMATION Client Name: General Mills Media Type: Other Color Mode: 4C Ad Number/Code: GMCPMC9010P Ad Caption/Title: How Wow 1st Issue/Run Date: June/July 2009 Usage Rights: One year consumer print End Date: 9/30/09 Publication: Taste of Home, Healthy Cooking MECHANICAL INFORMATION drStudio Location: Mpls Prepress Job Number: GMCPMC9010 Purchase Order: P00069628 MECHANICAL DIMENSIONS IN DECIMAL INCHES Final Size: 7.75” x 10.5” Bleed: 8.125” x 10.75” Trim: 7.75” x 10.5” Live/Safety: 7” x 9.75” DOCUMENT INFORMATION Document Filename: 69628_P_HowWow.indd Page Number: 1 Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS :General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_ HowWow Folder:69628_P_HowWow.indd Revision Number: 4 File History: 2/27/09 sh; 3/25/09 tf,tf, wau; 3/30/09 wau Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM PDF Compatibility: None Colors Used: Cyan, Magenta, Yellow, Black Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1) Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB; 119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB; 3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi), Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup. eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_ AGENCY CREDITS Executive Creative: None Creative Director: None Art Director: Sean Kiener Copywriter: None Producer: Bill Schneck Traffic: Lynn Walstrom DOCUMENT OUTPUT REVIEW Initials Date Time drStudio: | AUTOMATED DATA Traffic: | | Proof Cycle 1: | | Proof Cycle 2: | | Agency Legal: | | Art Director: | | Copywriter: | | Agency Exec: | | Account Team: | | Producer: | | Client: | | 2 0 0 9 © o r ® / ™ o f G e n e r a l M ills © 2 0 0 9 G e n e r a l M i l l s ISO 12647-7 Digital Control Strip 2007 100 807070100 10 25 50 75 90 100 107 7 100 100 100 100 100 60 100 100 70 70 30 30 100 70 30 100 60 100 100 60 100 100 100 60 100 70 30 100 60 40 70 40 70 30 100 40 40 100 40 100 40 70 40 70 40 40 3 40 70 40 70 40 40 100 100 70 70 30 30 100 100 60 70 70 40 70 70 30 30 100 40 100 40 40 100 10 40 40 20 70 70 3.1 2.2 2.2 70 40 40 75 66 66 50 40 40 25 19 19 0 0 0 0 3% B A ® Make Party Mix! How. Wow. Original Chex ® Farty Mix ª Cinnamon·Aµµle Chex ® Mix ª Chocolate Chex ® Caramel Crunch ª Cheesy Ranch Chex ® Mix ª Chex ® Muddy Buddies ® For more great tasting recipes go to Chexpartymix.com Five recipes. Fifteen minutes. Lots of wows. S: 7” S : 9 . 7 5 ” T: 7.75” T : 1 0 . 5 ” B: 8.125” B : 1 0 . 7 5 ” Form: 0409003_GMCPMC9010P Colors: 4 File Name: 69628_P_HowWow BLAZING COLOR, INCORPORATED (952) 844-0138 Y M C K D P 2% 25% 50% 75% 98% Yelo Mag Cyan Blk CAMPBELL MITHUN • DIGI TAL RESOURCES • PREPRESS STUDI O PUBLICATION CONFIRMATION Client Name: General Mills Media Type: Other Color Mode: 4C Ad Number/Code: GMCPMC9010P Ad Caption/Title: How Wow 1st Issue/Run Date: June/July 2009 Usage Rights: One year consumer print End Date: 9/30/09 Publication: Taste of Home, Healthy Cooking MECHANICAL INFORMATION drStudio Location: Mpls Prepress Job Number: GMCPMC9010 Purchase Order: P00069628 MECHANICAL DIMENSIONS IN DECIMAL INCHES Final Size: 7.75” x 10.5” Bleed: 8.125” x 10.75” Trim: 7.75” x 10.5” Live/Safety: 7” x 9.75” DOCUMENT INFORMATION Document Filename: 69628_P_HowWow.indd Page Number: 1 Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS :General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_ HowWow Folder:69628_P_HowWow.indd Revision Number: 4 File History: 2/27/09 sh; 3/25/09 tf,tf, wau; 3/30/09 wau Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM PDF Compatibility: None Colors Used: Cyan, Magenta, Yellow, Black Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1) Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB; 119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB; 3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi), Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup. eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_ AGENCY CREDITS Executive Creative: None Creative Director: None Art Director: Sean Kiener Copywriter: None Producer: Bill Schneck Traffic: Lynn Walstrom DOCUMENT OUTPUT REVIEW Initials Date Time drStudio: | AUTOMATED DATA Traffic: | | Proof Cycle 1: | | Proof Cycle 2: | | Agency Legal: | | Art Director: | | Copywriter: | | Agency Exec: | | Account Team: | | Producer: | | Client: | | 2 0 0 9 © o r ® / ™ o f G e n e r a l M ills © 2 0 0 9 G e n e r a l M i l l s ISO 12647-7 Digital Control Strip 2007 100 807070100 10 25 50 75 90 100 107 7 100 100 100 100 100 60 100 100 70 70 30 30 100 70 30 100 60 100 100 60 100 100 100 60 100 70 30 100 60 40 70 40 70 30 100 40 40 100 40 100 40 70 40 70 40 40 3 40 70 40 70 40 40 100 100 70 70 30 30 100 100 60 70 70 40 70 70 30 30 100 40 100 40 40 100 10 40 40 20 70 70 3.1 2.2 2.2 70 40 40 75 66 66 50 40 40 25 19 19 0 0 0 0 3% B A ® Make Party Mix! How. Wow. Original Chex ® Farty Mix ª Cinnamon·Aµµle Chex ® Mix ª Chocolate Chex ® Caramel Crunch ª Cheesy Ranch Chex ® Mix ª Chex ® Muddy Buddies ® For more great tasting recipes go to Chexpartymix.com Five recipes. Fifteen minutes. Lots of wows. S: 7” S : 9 . 7 5 ” T: 7.75” T : 1 0 . 5 ” B: 8.125” B : 1 0 . 7 5 ” Form: 0409003_GMCPMC9010P Colors: 4 File Name: 69628_P_HowWow FEATURES 39 big red Awesome juicy, ripe goodness highlights the prize-winning tomato recipes from our contest 47 use your melon Cantaloupe, watermelon and honeydew star in these refreshing dishes 50 budget cuts Economize without sacrificing fabulous flavor 58 “daddy-o!” When these dads are in the kitchen, expect terrific food on the table tasteofhome 7¢ // ITALIAN COOKIES, p. 69 18¢ // GARDEN TOMATO RELISH, p. 43 19¢ // MEXICAN SALSA, p. 59 25¢ // REFRIGERATOR DILL PICKLES, p. 35 28¢ // WATERMELON SALSA, p. 48 29¢ // FESTIVE SHRIMP TARTS, p. 24 33¢ // MICROWAVE POTATO CHIPS, p. 37 36¢ // CREAM CHEESE POUND CAKE, p. 59 36¢ // PRESTO BLACK BEAN & CORN SALSA, p. 45 39¢ // PEANUTTY CANDY BARS, p. 74 42¢ // MEDITERRANEAN TOMATO BITES, p. 41 ON OUR COVER» Bruschetta Pizza, p. 43 PHOTOGRAPHER Rob Hagen SET STYLIST Stephanie Marchese FOOD STYLIST Suzanne Breckenridge Check out these marvelous money-savers you can make for just pennies *COST ESTIMATES ARE CALCULATED PER SERVING 30RECIPES UNDER A BUCK! “ Only two things that money can’t buy, that’s true love and homegrown tomatoes. ” —JOHN DENVER MUSICIAN CONTEST JUNE/JULY 2009 TOH FIELD EDITOR OPENHOUSE 16 POTLUCK This colorful grilled potato salad hits the spot at any summer gathering 18 CASUAL ENTERTAINING Easy, breezy meal for a deck or patio party 20 SPECIAL OCCASION Flag these berry-licious recipes for your Fourth of July feasts 22 TOUR MY KITCHEN A fabulous Florida kitchen ideal for family meals and entertaining 24 APPETIZERS & SNACKS Nice bites—refreshing shrimp tarts and flavorful Thai skewers COOK SMART 26 EAT, SHRINK & BE MERRY Come for breakfast! The Podleski sisters serve up luscious light pan- cakes and creamy muesli with fruit 28 HEALTHY CHOICES We’re “veggin’ out” with Mexican lettuce wraps and satisfying stuffed peppers 30 TIPS FROMA PRO TOH’s grilling guru shows you how simple it is to stuff a burger 31 KIDS INTHE KITCHEN Cool fruit smoothie is easy to mix up—and oh-so-yummy 32 PARTY OF 2 Garden-fresh entree salad is sized right for two 35 SPICE RACK See how easy it is to make your own dill-icious pickles! 36 QUICK FIX A marvelous sandwich and salad to whip up in a jiffy 37 GOTTA TRY IT You gotta be kidding—crispy homemade potato chips in the microwave? CLOSE TOHOME 64 MOM’S BEST On a summer Sunday, her family clamors for her beef sandwiches, potato salad and more 68 FIELDEDITOR FAVORITES New Jersey cook’s well-loved meal has an Italian accent 71 TOHFIELDEDITORS Meet our field editors…maybe one of them lives in your neck of the woods 74 COOKS WHOCARE Baked goodies bring in funds for pet lover’s worthy cause 48 “Real food from real home cooks” IN EVERY ISSUE 7 TABLE TALK 9 KITCHEN CHAT 9 HIDE & SEEK CONTEST 11 MIXING BOWL 40 NEW RECIPE CONTEST: LIGHTEN UP 73 RECIPE INDEX visit us @tasteofhome.com 53 36 27 59 24 65 43¢ // TOMATO- JALAPENO GRANITA, p. 45 45¢ // MOM’S SPECIAL POTATO SALAD, p. 65 47¢ // RHUBARB SLUSH, p. 65 52¢ // MEDITERRANEAN SALAD, p. 17 52¢ // OLD-FASHIONED CHERRY TORTE, p. 65 66¢ // CALICO BEANS, p. 17 66¢ // LEMON BLUE- BERRY SHORTCAKES, p. 21 72¢ // BERRY CHEESE TORTE, p. 21 72¢ // TOMATO & BRIE FOCACCIA, p. 45 77¢ // ARUGULA SUMMER SALAD, p. 69 78¢ // FRIED CLAMS, p. 12 79¢ // GRILLED GREEK POTATO SALAD, p. 16 84¢ // COUNTRY-STYLE TOMATOES, p. 41 91¢ // FABULOUS FRUIT SALAD, p. 48 92¢ // 1-2-3 BLACKBERRY SHERBET, p. 21 94¢ // SWEET ONION, TOMATO & CUKE SALAD, p. 36 98¢ // WATERMELON SHERBET SMOOTHIES, p. 49 99¢ // CHILLED MELON SOUP, p. 48 99¢ // THAI STEAK SKEWERS, p. 24 You’ll find this symbol wherever a TOHField Editor is featured PLAYDAILYFOR ACHANCE TOWINAMAZINGPRIZES LIKE OMAHASTEAKS ® , WEBER ® GRILLS ANDMORE! taste home play today at tasteofhome.com/getgrilling DON’T MISS A CHANCETOWIN GREAT GRILLING PRIZES! No purchase necessary to win. To enter, and for official rules and details, visit our Web site at tasteofhome.com/getgrilling. Closing date is June 26, 2009. Open to U.S. residents 18 and over. Sponsored by RD Media Group, the publisher of Taste of Home. Void where prohibited. Weber is a trademark of Weber-Stephen Products Co. • Omaha Steaks is a trademark owned by Omaha Steaks International, Inc. instant wingame JUNE/JULY2009 tasteofhome.com_7 budget-smart (AND TASTY, TOO) When I was growing up, my mother could stretch a dollar to the next town. Raised during the hardscrabble 1930s and ’40s, she frowned mightily on wasting anything and did the reuse/recycle thing long before it was fashionable. Stuff was never tossed if it could serve another purpose. She could make a sheet of paper towel last all day long. My sisters and I still marvel at that. But my mother was at her bargain-hunting best in the gro- cery store. She scoured the newspapers for sale items, and food shopping often involved stops at several markets so she could take full advantage of coupons and daily specials. She bought in bulk, and the giant freezer in our garage was always packed with future meals. We didn’t have a ton of money, but Mom made every penny count. These memories evoke giggles, grins and a big helping of gratitude for the money-saving lessons I learned. Maybe you had a similar mentor. If so, these challenging economic times probably make you pretty glad you did. When it comes to getting value for your food dollar, though, you’ve got another great resource at hand: Taste of Home. In every issue, you’ll find dozens of tested recipes from real home cooks, made with af- fordable ingredients for every occasion—plus tips and shortcuts from our Test Kitchen and readers to help you feed your family without spending a fortune. Here are a few of the great values you’ll find in this special “Summer Cookbook”: >>Terrific ways to turn lower-cost meat, poultry and fish into delicious dishes >>Tasty contest-winning ideas for using summer’s ripe, juicy tomatoes >>Grilled favorites, refreshing salads and fruity-licious desserts >>30 recipes for less than 99 cents per serving (that’s right, 99 cents!) >>A cost-per-serving for every recipe, which you’ll find in the index on page 73 Plus, there are thousands more budget-friendly recipes and meal-planning tips on our Web site, tasteofhome.com. Visit our on-line community, where our incredible Field Editors from all over the country answer your questions and offer advice from their own home kitchens. And don’t miss the chance to enter our “Get Grilling” Instant Win Game, where you could win one of nine $1,000 Weber grills, Omaha Steaks and other cool prizes! When it comes to hunting down bargains, my mom still wears the crown in my book. But Taste of Home can be your secret weapon to get the most from your food budget. In this day and age, that’s value you can’t beat! QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail
[email protected] table talk Catherine Cassidy Editor in Chief DOES YOUR KITCHEN REALLY COOK? If you love your kitchen and oth- ers rave about it, too, you could win some seri- ous cash in Taste of Home’s “Dream Kitchens” contest. It’s easy to enter. Give us a peek at your kitchen. And, tell us, is it… A dream to cook in? A showcase for a collection? An entertaining hub? A storage paradise? Unique in a way that fits your lifestyle? We’re not interested in the size of your room or decorat- ing budget. Instead, we want to see how you have made the most of your kitchen. Enter in “new” or “remod- eled” categories—Grand Prize in each is $1,000; each run- ner-up, $500. The four win- ning entries will be featured in future issues of Taste of Home. HURRY, TIME IS RUNNING OUT! Contest deadline: June 30, 2009. Find entry guidelines and contest rules at taste ofhome.com/dreamkitchens. WIN a chance at $3,000 in prizes! EDITOR IN CHIEF Catherine Cassidy CREATIVE DIRECTOR Ardyth Cope FOOD DIRECTOR Diane Werner RD EDITOR Ann Kaiser MANAGING EDITOR Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR Susan Uphill EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Bob Ottum PUBLICITY ASSOCIATE Brenda Campbell,
[email protected] TEST KITCHEN TEST KITCHEN MANAGER Karen Scales ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren TEST KITCHEN ASSOCIATES Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor PHOTOSTUDIO PHOTOGRAPHERS Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, Dee Dee Jacq FOOD STYLIST MANAGER Sarah Thompson FOOD STYLIST Kaitlyn Besasie ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau PHOTO STUDIO COORDINATOR Kathy Swaney . . . . . . . VICE PRESIDENT, PUBLISHERLora Gier
[email protected] MARKETING DIRECTOR Kym Blanchard ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson ADVERTISING _NEWYORK ACCOUNT DIRECTOR Mary Gilbert,
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[email protected] TASTEOFHOME.COM GENERAL MANAGER Renee Jordan TASTE OF HOME COOKINGSCHOOLS DIRECTOR Sandy Bloom CONSUMER MARKETING CHIEF MARKETING OFFICER Lisa Karpinski RDAFOOD& ENTERTAINING PRESIDENT Suzanne M. Grimes VICE PRESIDENT, SALES & MARKETINGMark Wildman MANAGING DIRECTOR, SALES & MARKETING Maureen Polo VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese . . . . . . . THE READER’ S DI GEST ASSOCI ATI ON, I NC. PRESIDENT AND CHIEF EXECUTIVE OFFICER Mary G. Berner PRESIDENT, RDA FOOD & ENTERTAINING Suzanne M. Grimes PRESIDENT, CONSUMER MARKETING Dawn Zier JOINOUR TEAM! >>Love to cook? Love Taste of Home? Then you might be interested in becoming one of our volunteer Field Editors. If you would like to be considered, please fill out the short application form at www.tasteofhome.com/apply 8_tasteofhome.com JUNE/JULY2009 JEAN ECOS // HARTLAND, WISCONSIN FAMILY STATS: Husband Chris, health insurance sales. Jean is a test kitchen specialist for a bread bakery and works part-time at a natural food store. “A favorite part of my job is creating healthful recipes. A lot of our customers have food restrictions due to diabetes, high cholesterol, gluten intolerance or other food allergies. I love the challenge of cre- ating delicious recipes that meet their needs and taste good, too! “With a strong Armenian heritage and a family in the grocery busi- ness, I can’t help but love being surrounded by great food.” CHRISTINE EILERTS // TULSA, OKLAHOMA FAMILYSTATS: Husband Gene, industrial sales; two adult sons, Jeff and Joel; three granddaughters, with a grandson on the way. Christine works for a commercial real estate brokerage company. “I was raised on a wheat farm in Kansas, and I cooked for our family so my mother could be my dad’s hired hand. I still enjoy cooking and try at least two or three new dishes a week. My specialties are cookies, pies, bars, cobblers and candy. Both Gene and I are collectors. Gene collects 1/8th-scale model tractors. I collect Swarovski crystal and an- gels…and cookbooks, of course.” NICKI EVANS // CONWAY, ARKANSAS FAMILY STATS: Husband Tommy, finish carpenter; three children, essica, 14; Bailey, 11; and Logan, 7. Nicki is a real estate agent. “We actually live in Saltillo, a small community outside Conway, and it’s rich with wonderful cooks. We get together for socials, brunches, potlucks and finger foods at our church. “On Sundays, my mother prepares a huge meal for my family and my sister’s. Like my mom, I love trying new recipes. My kids and I spend a day in December at Mom’s house baking trays of cookies for friends, neighbors and teachers. I really enjoy this time we spend together.” COLLEEN PALMER // EPPING, NEW HAMPSHIRE FAMILY STATS: Husband Kevin, project manager for a fire sprinkler company. Colleen is a graphic designer. “I’ve been cooking and baking ever since I was a little girl. My mother is the best cook I know. My husband is my biggest fan, being the sweet tooth that he is. Whenever we host dinner parties at our house, no one leaves the table hungry. Even our Alaskan malamute, “Meeko,” gets homemade treats. “I grew up and lived most of my life in Massachusetts, moving over the border to New Hampshire in 2002.” Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, cooking tips and more with our staff and on-line community. Take a look at the complete list of field editors on page 71... maybe one of them lives in your neighborhood! field editor spotlight March,” it reads. Oops! Some gardens are still a winter wonderland then, in- cluding Esther’s gar- den in New Sarepta, Alberta. She even sent us a photo! The following tips are relevant wher- ever you live: >>Wait until the danger of frost has passed to plant peas. >>Peas will rot if the soil stays cold and wet. >>Peas will do fine in 45˚ soil. To measure, stick any column- type thermometer 4-6 inches deep in the soil. Got a question or comment? Drop me a line at dearjane@taste ofhome.com. See you next time, TRIFLE, ANYONE? Our 7-year-old son, Mark, joined me as I was reviewing the April/ May Taste of Home to pick out new recipes to try for our family. He was intrigued with the “Build Your Own Trifle Bar” article and decided he would be in charge of dessert. Mark assisted with the shop- ping and assembled the entire dessert himself with angel food cake, chocolate whipped cream, fresh strawberries and hot fudge sauce. Thanks for inspiring his creativity and for allowing our family a fabulous dessert! —Sheri Longhenry BLOOMINGTON, MN ROLL OUT THE DOUGH The recipe for Per- fect Pizza Crust (April/May) has been a lot of fun. I wrapped it around hot dogs and cheese, then I used it to make calzones, and tonight I’m making ham- burger buns. I love easy recipes that you can play with. —Judy Nelson RAWLINS, WY TOHMADE THE MOVE In June 2008, my husband, three children and I moved from our native Michigan to central Illinois for my husband’s career. Thank- fully, I took along all of my Taste of Home issues. We have since had many relatives and friends visit us. Every time I get ready to plan my menu for visitors, I pull out my magazines. Sun-Dried Tomato Spread (June/July ’08) was a great appe- tizer, Forgotten Jambalaya (Feb/Mar ’08) was so yummy and easy, Pistachio Ice Cream Dessert (Feb/Mar ’07) was a huge dessert hit—the list goes on and on. Our new friends are impressed with TOH recipes, too. Recently, I made the Cordon Bleu Appetizers (Feb/Mar) for a work party. Every- one asked for the recipe. Thank you, Taste of Home, for the amaz- ing variety of recipes and ideas. —Kim Kietzman SPRINGFIELD, IL FOR THE LOVE OF CHOCOLATE We love cooking from Taste of Home! My daughter Paige, 4 (right), and I had fun making the yummy Peanut Butter Banana Bread (Feb/March). Paige was very ex- cited about the layer of chocolate inside— her favorite. The re- ward was eating it! —Heidi Spencer SARVER, PA JUNE/JULY2009 tasteofhome.com_9 kitchen chat DEAR JANE… One of my special interests is getting young girls excited about cooking. I kept that in mind when planning my daugh- ter Amy’s 18th birth- day party. The theme was “A Day at the Spa.” I wanted a light, re- freshing menu, and the fruit trifles on the April/May cover of Taste of Home were a perfect fit. The girls loved making them! To read more about my menu and the party fun, visit taste ofhome.com/plus. PEAS, GLORIOUS PEAS! We (unintentionally) added a little humor to Esther Eckert’s day with our advice in the April/May issue for growing peas. “Peas should be planted in early ENTER OUR HIDE & SEEKCONTEST These tomatoes are hiding somewhere in our pages. Find them, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteofhome.comto enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide &Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. Winners are drawn at random. THE FRIED EGG WAS HIDDEN IN A PHOTO ON PAGE 30 IN OUR APR/MAY ISSUE. F O O D F O R T H O U G H T : T h e r e c i p e t h a t i s n o t s h a r e d w i t h o t h e r s w i l l s o o n b e f o r g o t t e n , b u t t h e r e c i p e t h a t i s s h a r e d w i t h o t h e r s w i l l b e e n j o y e d b y f u t u r e g e n e r a t i o n s . — U N K N O W N 10_tasteofhome.com JUNE/JULY2009 so pretty and disappeared almost immediately when they showed it to their grandparents, uncles, aunts and cousins. This tart will be a holiday tradition at our house for years to come. —Melissa Boyd PITMAN, NJ VISIT INSPIREDREVIEW! After a trip to Milwaukee (and a stop by your Visitor Center and outlet store in Greendale), I have been motivated to go through my extensive collection of Taste of Home, Simple & Delicious and Healthy Cooking magazines (over 10 years’ worth!). I have really enjoyed looking through these issues again and can’t count the number of great recipes I want to try! I’ve also found old favorites I kitchen chat had forgotten about. And, wow, the changes to the magazines! I love the new format of TOH. It’s beautiful, and I’m re- ally enjoying all of the pictures. —Michele Tungett ROCHESTER, IL “LOVE LETTER” RESPONSE After reading the “Love Letter” from Donna Giblin (April/May), I felt compelled to send a note about the importance of her vol- unteering at the Ronald McDon- ald House and to thank TOH for bringing attention to this cause. Having lived the nightmare of a child getting sick, and then losing her, I can tell you that people like Donna make such a huge differ- ence. One feels alone in the world when told they are losing their child, or that the battle ahead has an uncertain outcome. You face mortality, uncertainty, guilt and feelings of “It isn’t right, it isn’t fair.” But it is a fact. Imagine having to still think about dinner. You still need to eat and keep up your strength. That’s the gift people like Donna and the Ronald McDonald House give. One less thing to worry about, so you can concentrate on what you need to do, which is to be to- gether and hold each other tight. —Terri Morris POWELL BUTTE, OR CARINGANDSHARING Last fall, Taste of Home challenged Field Editors to plan an activity for Cooks Who Care Week. I teach sixth grade at Ray Elementary School and had my class do a food drive. We collected canned goods and paper products for a nearby food pantry. Two other Field Editors from this area, Lois Flaten and Marilyn Hodenfield, helped with the project. —Carla Hodenfield RAY, ND Watch for details about 2009 National Cooks Who Care Week in future issues and at cookswhocare.com WELCOME GIFT I absolutely love my Taste of Home magazine, as well as the E- newsletter. When I moved to Kentucky from Massachusetts 6 years ago, my new and now dear friend Stacy signed me up for my first subscription. I have made many of the great recipes and ap- preciate all of the creative ideas and helpful tips each month. —Kathy Uhl LOUISVILLE, KY IT’S THE BERRIES My daughters, Annie and Lynd- say, asked to make the Star- Spangled Fruit Tart (June/July ’08) for our Fourth of July barbecue. They had so much fun decorating the dessert with berries. It looked LOVE LETTER! Each issue, one lucky reader will receive a TOH apron for sending in our favorite “love” letter of the month. Brittany, your apron is on its way! WHO WINS $25,000? You get to decide! From now until June 16, 2009, be sure to stop by tasteof home.com to vote for America’s Best Loved Recipe. Will it be Classic, Light, Time Saver or Serves 2? The win- ning vote could be yours! ON THE WEB TOH “RECIPE FAIRIES” Your magazine has changed my life. I am the wife of an amazing man, and a second mom to the best son I could ever have asked for—and yet I was very de- pressed. A car accident in 1990 left me mostly bedridden. Late last November, Taste of Home showed up in my mailbox. Needing to make my husband dinner, I absently flipped through the pages and there it was—an easy recipe for the chicken breast I was thawing! It was as if the recipe fairies were smiling upon me. The next night, I again sat down with the magazine, won- dering, What can I make for din- ner? I had some cod fillets and found the Sailor Sandwiches! I was totally intrigued. As I thumbed through the issue, I saw recipes that are easy and look beautiful. Even I could pull them off. I was excited. I was going to get out of bed and accomplish something on my own. With my husband’s en- couragement, I have made five dinner recipes and four breads. Your magazine has not only gotten me out of a funk, but now I am able to show Joe how much I appreciate him and all he has done for me by making him great meals and heavenly baked goods. It’s important to me that everyone at Taste of Home knows their hard work is appreciated, and that it’s not just a magazine to some of us. —Brittany DiBetta FISHKILL, NY Read Brittany’s moving letter in its entirety at tasteofhome.com/plus Ray Elementary sixth graders helped stock an area food pantry TOH FIELDEDITOR JUNE/JULY2009 tasteofhome.com_11 LESS EXPENSIVE: gas grills cost from $140 to $5000; charcoal grills range from $50 to $400 READY WHENYOU ARE: just push a button to light the grill, and it’s ready in 10 minutes GADGETS: rotisserie attach- ments, side burn- ers, gas gauges, thermometers GREENER: gas burns cleaner and pro- duces less carbon dioxide than charcoal MULTIPLE HEAT ZONES: for easier indi- rect cooking QUICK CLEANUP: minimal grease and no ashes CONSISTANT HEAT: simply turn a knob to control tem- perature HOTTER BURN: helpful when searing steaks or other quickly grilled foods USER FRIENDLY: requires less time to assemble PORTABLE: lightweight; ideal for picnics, tailgates and vacations ON DEMAND: easy for infre- quent users to make foods like hot dogs and burgers TASTES GREAT: results in a smokier, more traditional flavor CHARCOAL vs GAS GRILLS (mixing bowl ) F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S IRONGRILL In a “throwdown,” which grilling firepower wins: gas or charcoal? We won’t divulge our vote, but this list might help you choose your team! ONTHE BARBY>> For some great grilling tips, videos and recipes, visit tasteofhome.com/grillguide FIRE UP! For more than 300 flame-broiled specialities, pick up Taste of Home Backyard Grilling wherever books are sold and add some sizzle to your summer. CLASSIC FLAVOR: some studies say charcoal imparts more flavor to food 12_tasteofhome.com JUNE/JULY2009 “It’s no secret that Maine has some of the best seafood anywhere,” says Field Editor Lee Ann Lowe of Gray. “My favorite event is theYarmouth Clam Festival, held the third weekend in July. The quaint village hosts 120,000 people who enjoy clams, clams and more clams, plus an art show, bike races and more. It’s run by volunteers to raise funds for local nonprofit organizations.” INA CLAMSHELL: Yarmouth Clam Festival YARMOUTH, ME * This year’s fest, in its 44th year, is July 17-19; free admission * Snap a photo with festival mascot Steamer the Clam. The person inside the costume is a well-kept secret * The record in the clam-shucking con- test is 25 per minute! * Connect to the fes- tival Web site at taste ofhome.com/links A N S W E R S : A ) B O M B - P O P O R R O C K E T P O P ; B ) P U S H - U P ; C ) O T T E R P O P O R F L A - V O R - I C E ; D ) 5 0 - 5 0 B A R O R D R E A M S I C L E ; E ) D R U M S T I C K O R C H A M P HEY, ICE CREAM MAN! Can you remember the names of these fun frozen treats? STUFF WE LOVE! sun catcher Capture the sun…in a jar! A Mason jar, a rechargeable solar cell battery and low-energy LED lamps pull the sun’s light right to your yard any time of day. Ideal for patios, cabins or as a nightlight, the Sun Jar is weather resistant and has no cords or switches that will snag; $34.95. For information, visit tasteofhome.com/links TOH MEMORY “ SoI wouldn’t eat toomuch junkwhenI was little, my mom usedtotell me that the jingle of the ice cream manwas really the garbage truck! ” —SANDY PLOY SR. ART DIRECTOR, TOH WE ALL SCREAM! Tell us about your favorite summertime treats at tasteof home.com/summer timetreats ON THE WEB A B D E C (mixing bowl ) F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S fried clams PREP/TOTAL TIME: 30MIN. YIELD: 1 DOZEN 1-1/2 cups yellow cornmeal, divided 1/2 cup cake flour, divided 2/3 cup water 12 fresh cherrystone clams, shucked Oil for deep-fat frying 1/2 tsp. salt Tartar sauce or seafood cocktail sauce, optional In a shallow bowl, com- bine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour. Dip clams in batter; shake off excess. Coat with cornmeal mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. Serve immedi- ately with sauce if desired. shore thing GRE AT F I ND Our Light olive oil makes baking flavorful and fantastic. © /TM/® The J.M. Smucker Company For more recipes visit Crisco.com is cooking ™ F i is i Crisco ® Olive Oil No-Stick Cooking Spray 3 tablespoons Crisco ® Light Olive Oil 1 tablespoon chopped fresh rosemary 1/2 teaspoon garlic powder 1/2 cup chopped onion Salt and pepper, to taste 2 pounds potatoes, cut in half or fourths 1. HEAT oven to 425ºF. 2. COAT baking sheet with no-stick spray. 3. STIR together oil, rosemary, garlic powder, onion, and salt and pepper in a large bowl. Add potatoes. Toss well until coated. 4. SPREAD evenly in prepared pan. 5. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown. Crisco ® Roasted Potatoes with Rosemary Prep time: 5 min Cook time: 35 min Yield: 4 servings © 2 0 0 9 K r a f t F o o d s Oscar Mayer bacon is carefully selected, hand-trimmed and naturally hardwood smoked for hours. Because there are no shortcuts to that one-of-a-kind Oscar Mayer flavor America says is the best. To make the very best bacon, we take the slow road. For the love of bacon. OPENHOUSE BRI GHT I DEAS FOR WELCOMI NG FRI ENDS & FAMI LY I NTO YOUR HOME For more party tips, visit tasteofhome.com/plus “I keep a tablecloth, candles, trash bag and napkins, plastic cutlery, plates, cups and glasses for eight in a large resealable bag. If we throw a last-minute party, all I have to do is worry about the food.” —Lynn Newman GAINESVILLE, FL “I always put floor fans near my food and keep everything tightly covered. The fans keep flying bugs from getting near the food. It works every time!” —BarbaraCarlucci ORANGE PARK, FL “When we have back- yard parties, we use canopies to cover the tables. We tie helium balloons with ribbon to the anchors of the canopies’ tie-downs so people don’t trip over the anchors.” —enjoynature TOH ON-LINE COMMUNITY “My husband and I do casual catering in the summer and always bring a plastic kiddie pool. We place it on a sturdy table and fill with ice to keep drinks, salads and other re- frigerated dishes cold.” —Leslie Michael AUBURN HILLS, MI TAKE IT OUTSIDE! Take advantage of nice weather and plan your next party outdoors. Here are some handy hints from readers: 16_tasteofhome.com JUNE/JULY2009 take a side grilled greek potato salad PREP: 30MIN. GRILL: 20MIN. YIELD: 21 SERVINGS (3/4 CUP EACH) Robin Jungers //CAMPBELLSPORT, WI 3 lbs. small red potatoes, halved 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper 1 large sweet yellow pepper, chopped 1 large sweet red pepper, chopped 1 medium red onion, halved and sliced 1 medium cucumber, chopped 1-1/4 cups grape tomatoes, halved 1/2 lb. fresh mozzarella cheese, cubed 3/4 cup Greek vinaigrette 1/2 cup halved Greek olives 1 can (2-1/4 oz.) sliced ripe olives, drained 2 Tbsp. minced fresh oregano or 1 tsp. dried oregano Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Nutrition Facts: 3/4 cup equals 142 calo- ries, 8 g fat (2 g saturated fat), 8 mg cholesterol, 248 mg sodium, 14 g carbo- hydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch. “ This is my most requested summer side dish. It’s ideal for outdoor occasions and can be served warmor cold. ” —Robin Jungers // CAMPBELLSPORT, WI OPEN HOUSE potluck JUNE/JULY2009 tasteofhome.com_17 TOH FIELD EDITOR mediterranean salad PREP/TOTAL TIME: 20MIN. YIELD: 28 SERVINGS (3/4 CUP EACH) Pat Stevens // GRANBURY, TX 18 cups torn romaine (about 2 large bunches) 1 medium cucumber, sliced 1 cup crumbled feta cheese 1 cup cherry tomatoes, quartered 1 small red onion, thinly sliced 1/2 cup julienned roasted sweet red peppers 1/2 cup pitted Greek olives, halved DRESSING: 2/3 cup olive oil 1/4 cup red wine vinegar 1 garlic clove, minced 1 tsp. Italian seasoning 1/4 tsp. salt 1/4 tsp. pepper In a very large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Nutrition Facts: 3/4 cup equals 69 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 117 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. calico beans PREP: 30MIN. BAKE: 1 HOUR YIELD: 12 SERVINGS (3/4 CUP EACH) Pat Price Cook // MISSION VIEJO, CA A picnic favorite, this saucy bean medley isn’t overly sweet like some versions. The bowl will be empty before you know it! << picnics, potlucks & barbecues This full-size, softcover cookbook is jam-packed with 244 recipes— all with color photos—that will make your summer get-togethers sizzle. Look for it wherever magazines are sold or visit www.Shop TasteofHome.com. 4 medium onions, halved and sliced 5 bacon strips, diced 2 garlic cloves, minced 1 cup packed dark brown sugar 1/2 cup cider vinegar 1/4 tsp. ground mustard 2 cans (15-1/4 oz. each) lima beans, rinsed and drained 2 cans (15 oz. each) pork & beans 1 can (16 oz.) kidney beans, rinsed and drained In a Dutch oven, saute onions, bacon and garlic until onions are tender. Add brown sugar, vinegar and mus- tard; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in beans. Transfer to a 3-qt. bak- ing dish. Cover and bake at 350° for 1 hour or until heated through. FEEDA CROWD Have a recipe you’re always asked to bring to a carry-in dinner? Share it at tasteof home.com/submit ON THE WEB This crisp, big-batch salad makes a welcome accompani- ment to any grilled entree. 18_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR OPEN HOUSE casual entertaining all decked out Indulge in fresh air, sunshine and these delicious reader favorites that are perfect for parties alfresco lemony cooler PREP: 15 MIN. + CHILLING YIELD: 8 SERVINGS Bonnie Hawkins // ELKHORN, WI “Everyone thinks I’ve gone to a lot of trouble when I make this refreshing drink, but it’s so easy!” 3 cups white grape juice 1/2 cup sugar 1/2 cup lemon juice 1 bottle (1 liter) club soda, chilled Ice cubes Assorted fresh fruit, optional In a pitcher, combine the grape juice, sugar and lemon juice; stir until sugar is dissolved. Refrigerate until chilled. Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired. italian garden salad PREP: 35 MIN. + CHILLING YIELD: 8 SERVINGS Lori Daniels // BEVERLY, WV 8 oz. uncooked spaghetti 1 cup cut fresh green beans DRESSING: 6 Tbsp. canola oil 3 Tbsp. sugar 2 Tbsp. white wine vinegar 1 garlic clove, minced 1 tsp. salt 1 tsp. dried parsley flakes 1 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. onion powder SALAD: 2 cups cubed cooked chicken 1 medium green pepper, julienned 4 oz. Colby-Monterey Jack cheese, cubed 1 medium zucchini, sliced 1 small yellow summer squash, sliced 8 cherry tomatoes, halved 1 small red onion, halved and sliced Shredded Parmesan cheese, optional Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking. Meanwhile, in a large bowl, com- bine the dressing ingredients. Add the chicken, pepper, Colby-Mon- terey Jack cheese, zucchini, squash, tomatoes and onion. Drain spaghetti and beans; rinse in cold water. Add to the other ingre- dients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired. PARTY TIME Share your best food- related party ideas at tasteofhome.com/ partyideas ON THE WEB BONNIE’S TIP >> “I make my own pretty ice cubes by com- bining 1/2 cup lemon juice with 4 cups water and pouring into an ice cube tray. I add a mint sprig in each cube and freeze.” “ This is a great way to use the vegetables my husband grows, and it’s always well received. ” —Lori Daniels BEVERLY, WV O N L Y $ 1 0 BRAND-NEW MAGAZINE! Inspiring Ideas For Every Space Q u i c k & F u n W e e k e n d P r o j e c t s ! E a s ily C r e a t e t h e H o m e o f Y o u r D r e a m s ! Practical, D esign-It- Yourself M akeovers! Subscribe today at www.FreshHomeMag.com or call toll-free 1-800/344-6913(mention code MJFT2Z). EXCLUSIVE 50% OFF CHARTER SAVINGS Fresh Home is published 4 times per year at the annual cover price of $19.96. Canadian subs $21.96 CDN per year plus 5% GST (or 13% HST, where applicable). Please allow 4-6 weeks for delivery of your first issue. M 2 Tbsp. baking cocoa 1 tsp. salt 1 tsp. baking soda 1 cup buttermilk SAUCE: 3/4 cup sugar 2 Tbsp. cornstarch 1 cup orange juice 2 cups fresh or frozen blueberries 1/8 tsp. ground nutmeg Dash salt CREAM: 1-1/2 cups heavy whipping cream 3 tablespoons confectioners’ sugar In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda; add to creamed mix- ture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick in- serted near the center comes out clean. Cool on a wire rack. For sauce, in a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 min- utes longer. Cool. In a small bowl, whip cream and confectioners’ sugar until stiff peak forms. Serve cake with sauce and whipped cream. OPEN HOUSE special occasion 20_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR red, white & berries “ I created this red, white and blue cake to celebrate my birthday on July 3rd. We top each piece with a candle. ” —Darlene Brenden // SALEM, OR america’s birthday cake PREP: 25MIN. BAKE: 30MIN. + COOLING YIELD: 15 SERVINGS Darlene Brenden // SALEM, OR 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1/4 cup red food coloring 1 tsp. white vinegar 1 tsp. vanilla extract 2-1/4 cups cake flour JUNE/JULY2009 tasteofhome.com_21 lemon blueberry shortcakes PREP: 25MIN. + FREEZING BAKE: 10MIN. YIELD: 10 SERVINGS Jackie Pressinger // STUART, FL This delightful recipe combines three summertime favorites—lemonade, berries and ice cream—into one scrumptious dessert. 1 pint vanilla ice cream 3 Tbsp. sweetened lemonade drink mix 2 cups all-purpose flour 6 Tbsp. sugar 2 tsp. baking powder 2 tsp. poppy seeds 1-1/2 tsp. grated lemon peel 1/2 tsp. salt 1/4 cup cold butter 1 egg 1/2 cup heavy whipping cream 1/4 cup frozen unsweetened blueberries Confectioners’ sugar In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour. In a large bowl, combine the flour, sugar, baking powder, poppy seeds, lemon peel and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moist- ened. Stir in blueberries. Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter. Place 2 in. apart berry cheese torte PREP: 40MIN. + CHILLING YIELD: 12 SERVINGS Deborah Hitchcock GRANITE FALLS, WA 1 cup crushed gingersnap cookies (about 20 cookies) 3/4 cup crushed vanilla wafers (about 25 wafers) 1/4 cup finely chopped walnuts 1/3 cup butter, melted 1 envelope unflavored gelatin 1-3/4 cups white grape juice 1 pkg. (8 ounces) cream cheese, softened 1/4 cup sugar 1 tsp. vanilla extract 2-1/2 cups fresh blueberries 1-1/2 cups sliced fresh strawberries Combine the cookie crumbs, wafer crumbs, walnuts and butter; press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Place berries in a large bowl. Gently stir in gelatin mixture. Spoon over cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. “ We love this torte for July 4th, or really any summer gath- ering when berries are abundant. It looks fancy, but it’s super easy to make. ” —Deborah Hitchcock GRANITE FALLS, WA on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown around edges. To assemble, gently split cakes horizontally with a serrated knife. Top each bottom layer with a scant 1/4 cup of ice cream mixture; re- place tops. Sprinkle with confec- tioners’ sugar. 1-2-3 blackberry sherbet PREP: 10MIN. + FREEZING YIELD: 1 QUART Lisa Eremia // IRWIN, PA “My mom gave me this recipe, which was a favorite when I was young. Now when I make it, my mouth is watering before I’m finished!” 4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in but- termilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein. STARS & STRIPES For more Fourth of July recipes plus entertaining ideas, visit tasteofhome. com/july4th ON THE WEB TOH FIELD EDITOR OPEN HOUSE tour my kitchen what dreams are made of 22_tasteofhome.com JUNE/JULY2009 Naomi Lyle NEW PORT RICHEY, FL BEHINDTHE SCENES! For a video tour of Naomi’s kitchen, visit tasteof home.com/naomi We wanted the kitchento be a warm, inviting place for our family and friends, and I think we’ve achieved that. ON THE WEB M y husband, Mark, and I were lucky when we purchased our new home late last year. Although the beautiful house was somewhat in a state of disrepair, it already had the makings of a dream kitchen, with stunning brick walls and alcoves. We were sold! The kitchen wasn’t very differ- ent from what it is now. The brick created an ideal backdrop for the Tuscan theme we had in mind. We changed the colors, added decorations and artwork, put finishing touches on the cherry cabinets and had the imported granite countertops repaired. I attended culinary arts school. While there, I became a fan of chef figurines, so I incorporated them throughout the room. When I was studying culinary arts, I used Taste of Home to help me come up with new recipes. It was almost like a textbook to me! Now, I rely on Taste of Home recipes, making my own changes to each one. I feel honored to be able to make other readers’ family recipes for my family. Mark’s an engineer, and I home- school our three children (Cierra, 13; Dakota, 12; and Tawny, 7), so we didn’t have time to tackle the work ourselves. But we oversaw the entire project to make sure it went exactly as planned. The counters, on each side of the center island, have become the perfect workspace for the kids. With seating for 10 people, they work wonderfully when we have large or small groups over. Since we entertain a lot, our two side-by-side dishwashers are particularly handy. I use one for everyday dishes, and the other for pots and pans. We wanted the kitchen to be a warm, inviting place for our fam- ily and friends, and I think we’ve achieved that. But all you have to do is look out our window to see we’re not done renovating yet. Right now, it’s still a construction site, but eventually we’ll gaze out at a pool and beach area—a dream come true! JUNE/JULY2009 tasteofhome.com_23 DOYOULOVE YOUR KITCHEN? >>If you have a special kitchen that everyone’s always raving about, you could win big in Taste of Home’s “Dream Kitchens” contest. Check out the contest announcement on page 7. You’ll find the complete rules and guidelines at tasteofhome.com/ dreamkitchens The Lyle family likes to relax in their spacious, tree-lined backyard that has a golf green for Mark and a volleyball court for the kids. “We wanted it to be parklike, and that’s what it is,” Naomi says. The Lyles equipped their kitchen with a professional side-by-side fridge and restaurant-quality range, as well as amenities such as this custom sink (left) with built-in colander. festive shrimp tarts PREP/TOTAL TIME: 30MIN. YIELD: 5 DOZEN Sheri Mosely // CLERMONT, FL 1 egg, lightly beaten 1/2 cup mayonnaise 1 Tbsp. Dijon mustard 1 lb. frozen cooked salad shrimp, thawed and patted dry 4 green onions, chopped 1 can (8-3/4 oz.) whole kernel corn, drained and patted dry 1/4 cup chopped celery 1/4 cup chopped sweet red pepper 2 Tbsp. capers, drained and minced 1 Tbsp. minced fresh cilantro 2 garlic cloves, minced OPEN HOUSE appetizers & snacks nice bites 24_tasteofhome.com JUNE/JULY2009 thai steak skewers PREP: 20MIN. + MARINATING GRILL: 10 MIN. YIELD: 16 SKEWERS Amy Frye // GOODYEAR, AZ The combo of peanut butter and coconut milk in these slightly spicy kabobs is delicious! 1/4 cup packed brown sugar 2 Tbsp. lime juice 2 Tbsp. soy sauce 1 Tbsp. curry powder 1 tsp. lemon juice 1 can (14 oz.) coconut milk, divided 1-1/2 tsp. crushed red pepper flakes, divided 2 lbs. boneless beef sirloin steak, cut into 1/4-inch slices 2 medium limes, halved and thinly sliced, optional 1/4 cup creamy peanut butter 1 Tbsp. chopped salted peanuts In a large resealable plastic bag, combine first five ingredients. Add 1/4 cup coconut milk and 1 tsp. pep- per flakes. Add steak; seal bag and turn to coat. Refrigerate 2-4 hours. Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately thread- ing beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until desired doneness, turning occasionally. In a small saucepan, combine peanut butter with the remaining coconut milk and pepper flakes. Heat through. Transfer to a small bowl; sprinkle with peanuts. Serve with skewers. SUPER SNACKS Do you have an appetizer recipe everyone raves about? Share it at tasteofhome.com /submit “ These easy, colorful tarts are really festive. You can make themahead and pop into the oven just before serving. ” —Sheri Mosely // CLERMONT, FL 1 tsp. chili powder 1/4 tsp. pepper 4 pkg. (2.1 oz. each) frozen miniature phyllo tart shells 1/2 small green pepper, cut into small strips In a small bowl, combine the egg, mayonnaise and mustard. Stir in the shrimp, onions, corn, celery, red pepper, capers, cilantro, garlic, chili powder and pepper. Spoon about 2 tsp. filling into each tart shell. Place on baking sheets; bake at 350° for 7-10 minutes or until tops begin to brown. Top with green pepper strips. Serve warm. Nutrition Facts: 1 tart equals 49 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. ON THE WEB << TOH FIELDEDITOR COOK SMART EASY MEAL SOLUTI ONS FROM OUR READERS & THE TOH TEST KI TCHEN I always keep an old pair of sunglasses in my utensil drawer and wear them when I’m slicing onions. My eyes never burn or water. —Anna Dirks CISSNA PARK, IL Putting the onion in the freezer for at least 15 minutes will keep the juices from shooting out. —Depo TOH ON-LINE COMMUNITY For no-tears onion cutting, I move my cutting board near the stove and turn on the exhaust fan while I’m chopping. —Loie Knight HANCOCK, NY I find that if I breathe through my mouth, and not my nose, I don’t cry. —BJ Snyder FORT COLLINS, CO I start cutting opposite the root end of the onion. That works most of the time, but some- times I get a really potent onion. —Joan Hallford NORTH RICHLAND HILLS, TX Here’s a little trick my mom taught me: Rinse your hands every once in a while in cold water while chopping/cutting and start cutting from the bottom of the onion. —Ellen Schroeder BRANDON, SD For more expert onion advice from our Test Kitchen, visit tasteofhome.com/plus Annie Rundle TOHTEST KITCHEN Why does chopping onions make me cry? AndhowcanI avoidthe tears? —Elke Rose // WAUKESHA, WI Q “Onions contain an enzyme that creates their tear-inducing properties along with their distinctive flavor and smell,” explains Associate Food Editor Annie Rundle. “There are dozens of home-grown methods to reduce tears (see above). I recom- mend refrigerating the onions about 30 minutes before chopping, then cutting with a sharp, straight-edge knife. It also helps to cut the root end of the onion last be- cause it has the highest concentration of tear-producing compounds. I love cut- ting onions, and I find that if I’mwearing my contacts (not my glasses), I don’t cry.” batter-be-good-to-me pancakes PREP: 30MIN. COOK: 5 MIN./BATCH YIELD: MAKES 10 PANCAKES Scrumptious blueberry and banana pancakes with strawberry sauce will get your day off to a fruitful start. STRAWBERRY SAUCE 2 cups diced fresh strawberries 3 tbsp pure maple syrup 1/4 cup orange juice 1 tbsp cornstarch PANCAKES 1-1/3 cups all-purpose flour 2/3 cup oat bran 2 tsp baking powder 1 tsp baking soda 1-3/4 cups buttermilk 1/2 cup mashed ripe bananas 2 tbsp butter, melted 1 egg 1 tbsp maple syrup 1/2 tsp vanilla 3/4 cup fresh blueberries Cooking spray 1 cup low-fat vanilla flavored yogurt COOK SMART eat, shrink & be merry a berry delicious breakfast 26_tasteofhome.com JUNE/JULY2009 Skinny dishes that wake up your taste buds BY JANET & GRETA PODLESKI Your family will flip for our flab-u-less flapjacks! Made with oat bran to boost the fiber content and fresh, antioxidant-rich blueberries, they're a nutritious weekend breakfast treat. Want something cool and creamy? Muesli (pronounced MYOOZ-lee), a super-nutritious, high-fiber blend of oats, yogurt, nuts and fresh fruit, was de- veloped about 100 years ago by Dr. Bircher-Benner, a Swiss nutritionist. Commercially made muesli canbe loaded with saturated fat, since it’s often laced with heavy whipping cream. Our slimmed-down version uses low-fat yogurt and just a touch of light cream to keep the smooth texture while cutting back on fat. Oat-standing! JUNE/JULY2009 tasteofhome.com_27 To make sauce, mix together strawberries and maple syrup in a medium pot. Whisk together or- ange juice and cornstarch in a small bowl. Add to strawberries. Cook over medium-high heat, stirring constantly, until mixture bubbles and sauce thickens, about 2 min- utes. Remove from heat. Sauce may be served warm or cold. To make pancakes, preheat electric griddle to 325°. Combine flour, oat bran, baking powder and baking soda in a large bowl. Set aside. Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and vanilla in a medium bowl. Add wet ingredients to dry ingredi- ents and mix just until dry ingredi- ents are moistened. Do not over-mix! Fold in blueberries. Spray griddle lightly with cooking spray. For each pancake, spoon about 1/2 cup batter onto hot grid- dle and spread to make 4-inch circles. Cook until undersides are lightly browned. Flip pancakes and cook until other sides are lightly browned, 2 to 3 more minutes. Top pancakes with generous dollops of vanilla yogurt and strawberry sauce. Per serving: 343 calories, 8 g total fat (3.9 g saturated fat), 12 g protein, 62 g carbohydrate, 4.9 g fiber, 58 mg cholesterol, 582 mg sodium. Who keeps track of the cookies you eat? The kitchen counter. Studies show that breakfast eaters not only have sun- nier dispositions but also fare better on memory and problem-solving tasks. When you skip breakfast, your blood-sugar levels take a nosedive. That can make you a little weak in the bean—and irritable, too! Think that 10 a.m. coffee and Danish will perk you up? They’ll only fuel the fire, sending your blood-sugar and energy levels soaring and then violently crashing. A hearty, healthy, high-fiber breakfast like oatmeal or whole-grain cereal with fruit does more than keep your brain cells, blood sugar and relationships operat- ing smoothly. It also jump-starts your metabolism, so you’ll start burning fat and calories right out of the gate. Plus, eating breakfast helps prevent overeating later in the day. No wonder experts say “breaking the fast” is crucial if you’re serious about losing weight. ANSWERS: (C.); (B.) NEIN, DANKE! WE’D RATHER HAVE A HEADACHE! POP QUIZINE During which of the following world-famous events did the pizza industry report the highest number of pizza deliveries? a. the final episode of Survivor I b. Superbowl XXXXVIII c. the O.J. Simpson Bronco chase d. the opening night of the first Gulf War In Germany, they swear that eating a bowl of oatmeal with cooked onions is a surefire cure for... a. insomnia b. a hangover c. heart disease d. hemorrhoids ANSWERS BELOW BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress. ORDER NOW at ShopTasteofHome.com or call 1-800/717-9011. creamy breakfast muesli with yogurt & berries PREP: 20MIN. + CHILLING YIELD: MAKES 6 SERVINGS Sprinkle individual servings with a tablespoon of low-fat granola to add some crunch. You can also add raisins and shredded coconut. 3 cups quick-cooking rolled oats (not instant) 1-1/2 cups low-fat strawberry flavored yogurt 1 cup orange juice 1/3 cup light (5%) cream 2 tbsp honey 1-1/2 cups each fresh raspberries and diced strawberries 1 cup fresh blueberries 1 medium apple, peeled, cored and coarsely grated 1/2 cup sliced toasted almonds (optional) In a large bowl, combine oats, yogurt, orange juice, cream and honey. Let stand 5 minutes. Gently fold in fresh fruit. Cover and refrig- erate overnight before serving.* Sprinkle with almonds, if desired. Per serving: 270 calories, 4.6 g total fat (1 g saturated fat), 10 g protein, 53 g carbohydrate, 8.2 g fiber, 5 mg cholesterol, 33 mg sodium. *HANDYTIP REFRIGERATING THE MUESLI OVERNIGHT MAKES IT CREAMIER. Did you know that breakfast eaters are thinner, smarter and nicer to be around? pronto vegetarian peppers PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS Renee Hollobaugh // ALTOONA, PA “During summer, I serve these with salad and a roll. At the end of the season, I freeze the peppers for win- ter when produce costs are higher.” 2 large sweet red peppers, halved lengthwise 1 cup canned stewed tomatoes 1/3 cup instant brown rice 2 Tbsp. hot water 3/4 cup canned kidney beans, rinsed and drained 1/2 cup frozen corn, thawed 2 green onions, thinly sliced 1/8 tsp. crushed red pepper flakes 1/2 cup shredded part-skim mozzarella cheese 1 Tbsp. grated Parmesan cheese Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender. In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Nutrition Facts: 2 stuffed pepper halves equals 341 calo- ries, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave. COOK SMART healthy choices veggin’ out! 28_tasteofhome.com JUNE/JULY2009 mexican lettuce wraps PREP/TOTAL TIME: 20MIN. YIELD: 6 SERVINGS June Barrus // SPRINGVILLE, UT 3 cups cubed cooked chicken breast 1 can (15 ounces) black beans, rinsed and drained 1 medium tomato, seeded and finely chopped 1 can (4 ounces) chopped green chilies 1/2 cup salsa 1/4 cup finely chopped onion 1/4 cup finely chopped sweet red pepper 1 Tbsp. lime juice 1/2 tsp. ground cumin 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1 medium ripe avocado, peeled and finely chopped 1/2 cup reduced-fat sour cream 12 Bibb or Boston lettuce leaves In a large bowl, combine the first 11 ingredients. Refrigerate until serving. Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each lettuce leaf; top each with 2 tsp. sour cream. Fold lettuce over filling. Nutrition Facts: 2 wraps equals 259 calories, 8 g fat (2 g saturated fat), 61 mg cholesterol, 478 mg sodium, 19 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable, 1 fat. GUILT-FREE DINING For more good- for-you recipes, visit tasteof home.com/ healthy “ The wrap filling makes a terrific sandwich, dip or salad. I like to make it ahead, chill and take it for a picnic. ” —June Barrus // SPRINGVILLE, UT ON THE WEB << © I n t e r n a t i o n a l G o u r m e t S p e c i a l t i e s C o m p a n y 2 0 0 9 , A l l R i g h t s R e s e r v e d . cI.ssico.com We m.ke it Iike yoo'd m.ke it. The .IIa.tor.I goodaess oí ri¡e tom.toes .ad íresh h.siI. jost vh.t yoo'd ¡ot ia yoor homem.de s.oce. 90983 Heinz – Classico – TB BHG June App: InDesign CS3 Trim: 7.875" x 10.5" Pubs: Better Homes & Gardens - June Artist: rr Live: 7" x 10" Ladies Home Journal - June Proof #: 1 Bleed: 8.125" x 10.75" Midwest Living - May/June Scale: 100% Taste of Home - June/July Color: 4/C Fonts: Caslon Antique, Helvetica Woman’s Day - June 16 COOK SMART tips from a pro the right stuff 30_tasteofhome.com JUNE/JULY2009 TOH Associate Food Editor Tina Johnson—one of our grilling gurus—shares an easy technique for onion-and-cheese Stuffed Beef Burgers BURGER BOUNTY Find recipes for four more great stuffed burgers at taste ofhome.com/plus ON THE WEB 1 2 3 “ Stuffed burgers grill up great over mediumheat. This lets the filling heat throughwithout the outside becoming overcooked. ” —Tina Johnson // TASTE OF HOME TEST KITCHEN MORE GOOD STUFF: >>Try Swiss cheese in ground turkey burgers >>Add crumbled bacon with your favorite cheese >>Surprise them with a pineapple slice inside Shape 1-1/2 lbs. of ground chuck into eight 3-oz. portions on waxed paper. Press each portion into a 4-in. patty using a fork. Top four of the patties with an onion slice and shredded cheese. Cover with remaining patties, using waxed paper to help position the patty on top. Seal edges with a fork. Grill to desired doneness. JUNE/JULY2009 tasteofhome.com_31 COOK SMART kids in the kitchen “ I like to put ingredients together and see what color they turnwhenI mix them. ” berry splash smoothies PREP/TOTAL TIME: 10MIN. YIELD: 3 SERVINGS Elayna Ask // COGAN STATION, PA This fruity smoothie is loaded with calcium and antioxidants, and tastes great on a hot day! “It’s a neat thing for Mom and me to do together!” JOIN THE FUN For more easy smoothie combi- nations and a new coloring book page, visit taste ofhome.com/ kids mix it up —Elayna Ask // COGAN STATION, PA Hey kids! You’re never too young to get in the kitchen, roll up your sleeves and dream up your own recipe. That’s what Elayna Ask (above right), 10, of Cogan Station, PA did. She came up with this yummy Berry Splash Smoothie. Like her mom, Beth, who’s a Taste of Home field editor, Elayna loves to cook, read cookbooks and make people happy with her food. She even cooks for church dinners! “I like to put ingredients together and see what color they turn when I mix them,” she says. This smoothie—Elayna’s first attempt at creat- ing a recipe—blended to a beautiful shade of purple. Elayna says cooking makes her feel happy. “I like how you can make so many different things!” 1/4 cup fat-free milk 1 cup (8 oz.) cherry yogurt 2 cups frozen unsweetened mixed berries 1/4 cup fresh blueberries, divided Sugar, optional 3 Tbsp. vanilla yogurt In a blender, combine the milk, cherry yogurt, mixed berries, half of the blueberries and sugar if desired; cover and process until smooth. Stir if necessary. Pour into chilled glasses. Spoon vanilla yogurt over the top; sprinkle with remaining blueberries. Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 59 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. CALLINGALL JUNIOR CHEFS! Are you an aspiring cook like Elayna? If so, send us your recipes and photos at taste ofhome.com/submit ON THE WEB Looking for something different this summer?This refreshing salad is great as a side or entree. ” 32_tasteofhome.com JUNE/JULY2009 1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thinly sliced 1/4 cup crumbled feta cheese 1/4 cup thinly sliced radishes 3 Tbsp. chopped walnuts TOMATO VINAIGRETTE: 1/4 cup lemon juice 1/4 cup olive oil 1/4 cup chopped tomato 1 garlic clove, minced 1/2 tsp. cumin seeds, toasted 1/4 tsp. salt 1/4 tsp. cayenne pepper Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts. In a small bowl, combine the vinai- grette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remain- ing vinaigrette. Serve immediately. COOK SMART party of two garden fresh SIZED-RIGHT RECIPES Want more recipes and tips for two? Sign up for the free Cooking for 2 E-newsletter at tasteofhome.com/ for2newsletter —Sally Sibthorpe // SHELBY TOWNSHIP, MI garden chickpea salad PREP/TOTAL TIME: 25 MIN. YIELD: 2 SERVINGS Sally Sibthorpe SHELBY TOWNSHIP, MI 3 cups spring mix salad greens 3/4 cup canned chickpeas or garbanzo beans, rinsed and drained 1/2 cup packed fresh parsley sprigs, coarsely chopped ON THE WEB Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue or neck or affects your breathing or your skin. Also tell your doctor about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling “high,”swelling of hands and feet and trouble concentrating. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drive or operate machinery until you know how Lyrica affects you. Do not drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any other prescription medication. Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422). You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. © 2009 Pfizer Inc. All rights reserved. LYU00579C Nerves damaged by diabetes can send too many signals that cause pain. * Lyrica is believed to help calm the damaged nerves † – reducing the signals and the pain. This is no walk in the park if you have Diabetic Nerve Pain. Move towards relief with Unlike some common over-the-counter pain relievers, Lyrica is FDA approved specifically to treat the shooting, stabbing, burning sensations of diabetic nerve pain. Lyrica is believed to help calm the damaged nerves † and help ease this pain – so a walk in the park can be just that. *Diagram is illustrative of diabetic nerve pain. † Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models. Ask your doctor if Lyrica can help you. IMPORTANT FACTS (LEER-i-kah) IMPORTANT SAFETY INFORMATION ABOUT LYRICA LYRICA may cause serious allergic reactions. Call your doctor right away if you think you have any of the following symptoms of a serious allergic reaction: • Swelling of the face, mouth, lips, gums, tongue or neck • Have any trouble breathing • Other allergic reactions include rash, hives and blisters LYRICA may make you feel dizzy or sleepy. • Do not drive a car, work with machines, or do other dangerous things until you are sure you will be alert. Ask your doctor when it is okay to do these things. LYRICA may cause problems with your eyesight, including blurry vision. • Call your doctor if you have any changes in your eyesight. ABOUT LYRICA LYRICA is a prescription medicine used to treat: • Nerve pain from diabetes and nerve pain that continues after the rash from shingles heals This pain can be sharp or burning. It can feel like tingling, shooting, or numbness. • Fibromyalgia, a condition which includes widespread muscle pain and difficulty performing daily activities Some people taking LYRICA had less pain by the end of the first week. LYRICA may not work for everyone. WHO IS LYRICA FOR? Who can take LYRICA: • Adults 18 years or older with Fibromyalgia, nerve pain from diabetes, or pain after shingles Who should NOT take LYRICA: • Anyone who is allergic to anything in LYRICA LYRICAhas not been studied in children under 18 years of age. POSSIBLE SIDE EFFECTS OF LYRICA LYRICA may cause serious side effects, including: • Serious allergic reactions. See “Important Safety Information About LYRICA” for a complete description of the symptoms of a serious allergic reaction. • Dizziness and sleepiness • Eyesight problems including blurry vision • Weight gain and swelling of hands and feet. Weight gain may affect control of diabetes. Weight gain and swelling can be serious for people with heart problems. • Unexplained muscle pain, soreness, or weakness along with a fever or tired feeling • Skin sores. LYRICAcaused skin sores in animals. Although skin sores were not seen in studies in people, if you have diabetes, you should pay extra attention to your skin while taking LYRICA and tell your doctor of any sores or skin problems. If you have any of these symptoms, tell your doctor right away. The most common side effects of LYRICA are: • Dizziness • Feeling “high” • Sleepiness • Swelling of hands and feet • Weight gain • Balance problems • Blurry vision • Trouble concentrating • Dry mouth • Increased appetite • Constipation You may have a higher chance of swelling, hives or gaining weight if you are taking certain diabetes medicines or angiotensin converting enzyme (ACE) inhibitors with LYRICA. Medicines that already make you sleepy or dizzy may make you feel more sleepy or dizzy with LYRICA. HOWTOTAKE LYRICA Do: • Take LYRICA exactly as your doctor tells you. Your doctor may tell you to take it 2 or 3 times a day. • Take LYRICA with or without food. Don’t: • Do not drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. • Do not drink alcohol or use other medicines that make you sleepy while taking LYRICA. • Do not change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. • Do not start any new medicines without first talking to your doctor. NEED MORE INFORMATION? • Ask your doctor or pharmacist. This is only a brief summary of important information. • Go to www.lyrica.com or call: – For Nerve Pain: 1-888-9-LYRICA (1-888-959-7422). – For Fibromyalgia: 1-888-5-LYRICA (1-888-559-7422). Uninsured? Need help paying for Pfizer medicines? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com. PARKE–DAVIS, Division of Pfizer Inc., New York, NY 10017 ©2008 Pfizer Inc. All rights reserved. Printed in the USA. PBIF Rev. 1, April 2008 *Avandia is a registered trademark of GlaxoSmithKline. **Actos is a registered trademark of Takeda Chemicals Industries, Ltd., and is used under license by Takeda Pharmaceuticals of America, Inc., and Eli Lilly and Co. Rx only BEFORE STARTING LYRICA Tell your doctor about all your medical conditions. Tell your doctor if you: • Have or had kidney problems or dialysis • Have heart problems, including heart failure • Have a bleeding problem or a low blood platelet count • Have abused drugs or alcohol. LYRICA may cause some people to feel “high.” • Are either a man or woman planning to have children or a woman who is breast-feeding, pregnant, or may become pregnant. It is not known if LYRICA may decrease male fertility, pass into breast milk, or if it can harm your unborn baby. You and your doctor should decide whether you should take LYRICA or breast-feed, but not both. Tell your doctor about all your medicines. Include over-the- counter medicines, vitamins, and herbal products. Tell your doctor if you take: • Avandia ® (rosiglitazone) * or Actos ® (pioglitazone) ** for diabetes. You may have a higher chance of weight gain or swelling if these medicines are taken with LYRICA. • Angiotensin converting enzyme (ACE) inhibitors • Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness if these medicines are taken with LYRICA. • Any medicines that make you sleepy COOK SMART spice rack it’s dill-icious! Easy to grow and even easier to love, dill’s the key to these zesty homemade pickles DIDYOUKNOW? A perennial plant, dill leaves and dried dill weed are herbs, while dill seeds are considered a spice. TASTE & AROMA: Similar to caraway, dill is aromatic and distinct, especially when used to en- hance the flavor of salmon. GROWIT! Dill thrives in hot, sunny weather and is not picky about soil. This herb spreads quickly, so plant it in a container on your patio. “ I like to add a teaspoon of dill weed to egg salad. It really gives the sandwich a nice touch. ” —Renee Schwebach // DUMONT, MN FIELDEDITOR TIP refrigerator dill pickles PREP: 40MIN. + CHILLING YIELD: 60 PICKLE SPEARS Jake Haen // OCALA, FL Crunch! These fresh and crispy no-fuss pickles have a wonderful dill flavor. No one will believe you made them yourself! 15 small pickling cucumbers 40 fresh dill sprigs 2 large onions, thinly sliced 5 garlic cloves, sliced 1 qt. water 1 qt. white vinegar 1 cup canning salt Cut each cucumber lengthwise into four spears. In a large bowl, com- bine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refriger- ator for up to 3 months. STILL HAVE DILL? Use the handy Recipe Search at tasteofhome.com to find a wide selection of recipes featuring this popular herb JUNE/JULY2009 tasteofhome.com_35 ON THE WEB COOK SMART quick fix simple & fresh 36_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR sweet onion, tomato & cuke salad PREP/TOTAL TIME: 15 MIN. YIELD: 10 SERVINGS Mickey Turner // GRANTS PASS, OR What a great way to use homegrown veggies! Feta cheese and mustard dressing enhance this salad’s just- picked flavor. 3 large tomatoes, chopped 3 large cucumbers, peeled, halved, seeded and sliced 1 large sweet onion, halved and thinly sliced 1/2 cup olive oil 3 Tbsp. mayonnaise 2 Tbsp. rice vinegar 1 Tbsp. Dijon mustard 1 garlic clove, minced 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup crumbled feta cheese In a large bowl, combine the toma- toes, cucumbers and onion. In a small bowl, combine the oil, mayon- naise, vinegar, mustard, garlic, salt and pepper. Pour over tomato mix- ture and toss to coat. Sprinkle with cheese. INAHURRY? Send us your fast and flavorful recipes at tasteof home. com/submit fresh mozzarella sandwiches PREP/TOTAL TIME: 15 MIN. YIELD: 4 SERVINGS Stacey Johnson // TACOMA, WA 8 slices sourdough bread, toasted 1/4 cup wasabi mayonnaise 1/2 lb. fresh mozzarella cheese, sliced 2 medium tomatoes, sliced 4 thin slices sweet onion 8 fresh basil leaves Spread toast with mayonnaise. On four slices, layer the cheese, tomatoes, onion and basil; top with remaining toast. INASANDWICHRUT? If you’re tired of the same ol’ sandwiches, here are a few more quick ideas: >>Pack a pita with thinly sliced roast beef, baby spinach and sweet banana peppers >>Try turkey, cranberry sauce and cream cheese on a bagel >>Lighten up with sliced cucumbers on pumpernickel, spread with a blend of mayo and ranch dressing >>Fill a warm flour tortilla with cooked cubed chicken, corn, cheddar cheese and salsa >>Grill a PBJ on an English muffin for a change ON THE WEB We love this speedy sandwich, especially whenit’s too warmto turnonthe oven. —Stacey Johnson TACOMA, WA TOH FIELDEDITOR microwave potato chips PREP: 10MIN. COOK: 10MIN./BATCH YIELD: 5 SERVINGS 3 medium red potatoes 1/4 cup olive oil 1 tsp. salt Curry powder Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 in. thick slices. Brush slices on both sides with olive oil and lightly sprin- kle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave. COOK SMART gotta try it quick chips NICE & SPICED Substitute chili powder and ground chipotle pepper for the curry powder CUMINCRUNCH Substitute garlic powder and ground cumin for the curry powder Crispy homemade potato chips from the microwave? You bet! JUNE/JULY2009 tasteofhome.com_37 Her yummy Frosty Coffee Pie took April Timboe to the finals of the 2009 Great American Pie Show, cosponsored by Taste of Home and the Branson (MO)/Lake Area Chamber of Commerce, held on April 24-25. “I noticed the pie contest on the TOHWeb site and decided to enter,” says April. “Cooking is my passion, and I like to come up with new recipes. This pie was in- spired by my husband, Matt, who loves coffee ice cream, and his mom, who makes a cool, creamy dessert using pudding mix.” April and Matt were on a mis- sion trip in Ireland when she found out she was a semifinalist. “I was so excited, I called immedi- ately to say I’d come to Branson to prepare my pie! “I’m so looking forward to at- tending the Taste of Home Cook- ing School there, too. Earlier this spring, I missed out on a Cooking School show near me because I called too late for tickets.” 38_tasteofhome.com JUNE/JULY2009 frosty coffee pie PREP: 15 MIN. + FREEZING YIELD: 8 SERVINGS April Timboe // SILOAM SPRINGS, AR 1/4 cup hot fudge ice cream topping, warmed 1 chocolate crumb crust (9 in.) 3 cups coffee ice cream, softened 1 pkg. (5.9 oz.) instant chocolate pudding mix 1/2 cup cold strong brewed coffee 1/4 cup cold milk 1-3/4 cups whipped topping 1 cup marshmallow creme 1/4 cup miniature semisweet chocolate chips Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into crust. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm. PRIZE PIES >> 1,000+ recipes were entered in the Great American Pie Show >> Taste of Home tested and selected three semifinalists in each of these categories: Fruit, Nut, Refrigerator/Freezer and Pudding/Cream/Custard >> 12 semifinalists prepared their pies at the show in Branson, MO >> Judges picked four finalists Al Roker of The Today Show headed Best of Show judging >> TOH Cooking School audi- ence members weighed in with “People’s Choice” votes >> The Grand Prize winner was announced during the Cooking School’s “Easy Breezy Spring” presentation at the pie show Cooking is my passion, and I like to come up withnewrecipes. —April Timboe // SILOAM SPRINGS, AR EASY AS PIE COOK SMART cooking school HOWDID APRIL DO? We went to press before pie show judging. For the 12 semifinalist recipes and the winner’s name, go to taste ofhome.com/ pieshow ON THE WEB CONTEST tomatoes 2nd Place—$300 Kay Kaepp // COLDWATER, MI 3rd Place—$150 Susan Wilson // MILWAUKEE, WI AND THE WINNERS ARE… Grand Prize—$500 Kathleen Merkley // LAYTON, UT bigred A summertime favorite, tomatoes bring a fresh, juicy taste to the table any way you use them, from soups and sauces to salads and sandwiches…and the list goes on. Just check out our contest winners for some unbeatable ideas! } YOUCOULD BE NEXT! TURNTHE PAGE TOENTER OUR NEXT RECIPE CONTEST >> 40_tasteofhome.com JUNE/JULY2009 It’s a good thing Kathleen Merkley loves tomatoes. Her dad harvests 48 plants’ worth every summer, and Kathleen gets her share. “I make tomato bread salad, salsa, spaghetti sauce, chili sauce and, my favorite, feta, basil and tomato sandwiches,” she says. Her South-of-the-Border Caprese Salad captured our judges’ taste buds and won the $500 Grand Prize in our “You Say Tomato” recipe contest. “I started making this salad last summer,” Kathleen notes. “I’ve always loved Caprese salad and came up with this easy variation. The cilantro vinaigrette adds a fresh, spicy-tangy flavor that complements the tomatoes.” With the bushels of tomatoes she goes through, you’d think tomato dishes were a specialty of hers. Nope! Kathleen says fudge is her signature dish. “My sister- in-law and I had a fudge business for several years,” she explains. She is now a full-time ER nurse practitioner. Husband Chris is a physician. They have three chil- dren and two granddaughters, with another on the way. In her free time, Kathleen’s never happier than when she’s reading cookbooks or cooking magazines…and finding more ways to use those homegrown tomatoes she loves so much! CONTEST WINNER PRIZE tomatoes LIGHTEN UP Much as we all love them, full-fat dishes and sugary sweet treats are not kind to the waistline or our health. So we’re counting on you to tell us how to lighten things deliciously! Our newest contest, “Lighten Up,” will showcase the tricks you have up your sleeve to make faithful standbys healthier. We can’t wait to try them! Enter now and you could win $500 for 1st place, $300 for 2nd or $150 for 3rd. Nine runners-up will receive the current Contest Winning Annual Recipes cookbook. HERE’S WHAT WE’RE LOOKING FOR: Savory entrees, including chicken, turkey, beef, pork and other meat and ethnic dishes. And we’d love to see your best meatless meals! Comforting side dishes like mashed potatoes, rice pilaf, and macaroni and cheese Best of the best light versions of cakes, pies, cookies, bars, even ice cream. Don’t forget smoothies, cheesecakes, cobblers and other desserts How do you snack? Share your snack mixes, tasty bars and recipes for other healthy bites ENTRY DEADLINE IS August 14, 2009 Winners will be announced in the April/May 2010 issue. YOUCOULD WIN$500! Visit tasteofhome.com/ recipecontests today to enter! One summer, I canned so many tomatoes that I dreamt I was peeling tomatoes the size of basketballs. ENTER OUR NEXT CONTEST! Her winning salad spices up the season summertime spaghetti sauce Kay Kaepp // COLDWATER, MI “My husband and I look forward to this flavorful sauce when the tomatoes from our garden are at their peak ripeness.” mediterranean tomato bites “My friend Mary served these cute appetizers at a sum- mer gathering, and I adapted the recipe to my taste. Make when tomatoes and herbs are at their freshest!” 2nd prize 3rd prize south-of-the-border caprese salad Kathleen Merkley // LAYTON, UT Plump heirloom tomatoes star in this garden-fresh showpiece, topped with a sweet-tart dressing and cheese crumbles. It’s a breeze to make! runner up country-style tomatoes Cathy Dwyer // FREEDOM, NH “This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table. For a special treat, I use beefsteak tomatoes.” grand prize 42_tasteofhome.com JUNE/JULY2009 tasteofhome.com tasteofhome.com tasteofhome.com tasteofhome.com / / M E D I T E R R A N E A N T O M A T O B I T E S S O U T H - O F - T H E - B O R D E R / / C A P R E S E S A L A D S U M M E R T I M E / / S P A G H E T T I S A U C E C O U N T R Y - S T Y L E / / T O M A T O E S 3 Italian sausage links (4 oz. each) 1 Tbsp. olive oil 3 medium onions, chopped 1 small green pepper, chopped 3 cups chopped seeded peeled tomatoes (about 8 medium) 1 jalapeno pepper, seeded and chopped 1 Tbsp. brown sugar 1 Tbsp. Italian seasoning 1-1/4 tsp. salt 1/4 tsp. pepper Hot cooked pasta Parmesan cheese PREP: 30 MIN. COOK: 30 MIN. YIELD: 5 CUPS Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over mediumheat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender. Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. Serve sauce with spaghetti; top with cheese. Nutrition Facts: 3/4 cup sauce (calculated without spaghetti and cheese) equals 173 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 767 mg sodium, 14 g carbohy- drate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 lean meat. PREP: 20 MIN. BAKE: 15 MIN. YIELD: 32 APPETIZERS 1 pkg. (17.3 oz.) frozen puff pastry, thawed 1-1/2 cups (6 oz.) shredded Gouda cheese 6 plum tomatoes, cut into 1/4-in. slices 1/4 cup pitted ripe olives, coarsely chopped 1 cup (4 oz.) crumbled feta cheese Minced fresh basil and oregano Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature. 4 large tomatoes 1 pkg. (8 oz.) cream cheese, softened 1/4 cup minced fresh parsley 1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil 1 garlic clove, minced 1/4 tsp. salt 1/4 cup all-purpose flour 1 cup panko (Japanese) bread crumbs 1 egg 1 Tbsp. milk 3 Tbsp. butter 3 Tbsp. olive oil Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices. Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sand- wich with flour, dip into egg mixture, then coat with crumbs. In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. PREP: 25 MIN. COOK: 10 MIN./BATCH YIELD: 8 SERVINGS CILANTROVINAIGRETTE: 1/3 cup white wine vinegar 1/2 cup fresh cilantro leaves 3 Tbsp. sugar 1 jalapeno pepper, seeded and chopped 1 garlic clove, peeled and quartered 3/4 tsp. salt 2/3 cup olive oil SALAD: 4 cups torn mixed salad greens 3 large heirloom or other tomatoes, sliced 1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese 1/4 tsp. salt 1/8 tsp. pepper 1-1/2 tsp. fresh cilantro leaves PREP: 45 MIN. COOK: 15 MIN. YIELD: 2 DOZEN In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper. Just before serving, drizzle salad with 1/2 cup dressing; gar- nish with cilantro leaves. Refrigerate leftover dressing. Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. crab toast Teri Rasey-Bolf // CADILLAC, MI If you prefer casual dining in the summer, try this scrumptious entree that’s crunchy, creamy and delight- fully rich. To serve as appetizers, slice thinner. cabernet marinara pasta Sarah Vasques // MILFORD, NH Red wine and fresh herbs flavor the sweet sauce that highlights this no-fuss pasta dish. Serve it on the side with meat or poultry, or as meatless entree. bruschetta pizza “You might need a knife and fork for this hearty pizza! Loaded with Italian flavors, it’s even better with a homemade whole wheat crust.” garden tomato relish What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and more. Why not share a jar with your neighbor? runner up runner up runner up runner up / / C A B E R N E T M A R I N A R A P A S T A / / B R U S C H E T T A P I Z Z A PREP: 20 MIN. BAKE: 20 MIN. YIELD: 6 SERVINGS / / C R A B T O A S T 1 loaf (16 oz.) French bread 1/4 cup butter, cubed 4 plum tomatoes, peeled and finely chopped, divided 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 tsp. minced fresh cilantro 2 pkg. (8 oz. each) imitation crabmeat 3/4 cup ricotta cheese 1/2 cup sour cream 2 cups (8 oz.) shredded Italian cheese blend, divided Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside. In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat. In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells. Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted. tasteofhome.com tasteofhome.com In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pep- peroni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted. In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over the pizza. Garnish with addi- tional basil if desired. 1/2 lb. reduced-fat bulk pork sausage 1 prebaked Italian bread shell crust (14 oz.) 1 pkg. (6 oz.) sliced turkey pepperoni 2 cups (8 oz.) shredded part-skim mozzarella cheese 1-1/2 cups chopped plum tomatoes 1/2 cup fresh basil leaves, thinly sliced 1 Tbsp. olive oil 2 garlic cloves, minced 1/2 tsp. minced fresh thyme or 1/8 tsp. dried thyme 1/2 tsp. balsamic vinegar 1/4 tsp. salt 1/8 tsp. pepper Additional fresh basil leaves, optional PREP: 25 MIN. BAKE: 10 MIN. YIELD: 8 SLICES PREP: 2-1/2 HOURS PROCESS: 20 MIN. YIELD: 10 PINTS / / G A R D E N T O M A T O R E L I S H 10 lbs. tomatoes 3 large sweet onions, finely chopped 2 medium sweet red peppers, finely chopped 2 medium green peppers, finely chopped 2 tsp. mustard seed 1 tsp. celery seed 4-1/2 cups white vinegar 2-1/2 cups packed brown sugar 3 Tbsp. canning salt 2 tsp. ground ginger 2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. ground cloves 1 tsp. ground nutmeg In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to forma bag. Add spice bag and remaining ingredients to pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. head- space. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Nutrition Facts: 2 Tbsp. equals 20 calories, trace fat (trace saturated fat), 0 choles- terol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein. tasteofhome.com tasteofhome.com In a large saucepan, cook onion in oil over medium heat until ten- der. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half. Add the crushed tomatoes, plumtomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions. Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses. 1 cup chopped sweet onion 2 Tbsp. olive oil 3 garlic cloves, crushed 1/2 cup Cabernet Sauvignon or other dry red wine 1 can (28 oz.) crushed tomatoes 3 plum tomatoes, chopped 1 Tbsp. sugar 1 fresh basil sprig 1 fresh thyme sprig 2 cups uncooked penne pasta Parmesan and Romano cheeses PREP: 20 MIN. COOK: 20 MIN. YIELD: 4 SERVINGS 44_tasteofhome.com JUNE/JULY2009 Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Editor’s Note: Processing time listed is for alti- tudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, 10 minutes; 8,000 feet, 15 minutes; 10,000 feet, 20 minutes. tomato-jalapeno granita Paula Marchesi // LENHARTSVILLE, PA “Everyone will say ‘wow’ after one taste of this refresh- ing, icy dessert. Even my grandchildren enjoy the blend of tomato, mint and lime flavors.” tomato & brie focaccia Laurie Figone // PETALUMA, CA Combine tender yeast bread with creamy, melted brie and tomatoes, and you’ve got an appetizer that guests will line up for. It’s also an ideal side for salad or soup. presto black bean & corn salsa “I like to tinker around with a variety of foods, including salsa. This chunky, colorful version makes a big batch, but it will be gone before you know it!” yellow tomato soup with goat cheese croutons Get your dinner party off to an impressive start with this creamy, roasted tomato soup topped with crispy bread. “In the summer, I grill the tomatoes instead.” runner up runner up runner up runner up 46_tasteofhome.com JUNE/JULY2009 tasteofhome.com tasteofhome.com tasteofhome.com T O M A T O & / / B R I E F O C A C C I A P R E S T O B L A C K B E A N & / / C O R N S A L S A Y E L L O W T O M A T O S O U P W I T H / / G O A T C H E E S E C R O U T O N S PREP: 20 MIN. + RISING BAKE: 25 MIN. YIELD: 12 SERVINGS 2-1/2 to 3 cups all-purpose flour 2 pkg. (1/4 oz. each) quick-rise yeast 1 tsp. sugar 1 tsp. salt 1 cup water 1/4 cup plus 1 Tbsp. olive oil, divided 1 can (14-1/2 oz.) diced tomatoes, drained 2 garlic cloves, minced 1 tsp. Italian seasoning 6 oz. Brie cheese, cut into 1/2-in. cubes In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes. Punch dough down. Press into a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake at 375° for 25-30 minutes or until golden brown and cheese is melted. Place pan on a wire rack. 3 lbs. yellow tomatoes, halved (about 9 medium) 2 Tbsp. olive oil, divided 4 garlic cloves, minced, divided 1 tsp. salt 1 tsp. pepper 1 tsp. minced fresh rosemary 1 tsp. minced fresh thyme 1 large onion, chopped 1 cup vegetable broth 1/2 cup milk 1/2 cup heavy whipping cream CROUTONS: 12 slices French bread baguette (1/2 in. thick) 1 Tbsp. olive oil 2 Tbsp. prepared pesto 1/2 cup crumbled goat cheese 1 tsp. pepper Place tomatoes, cut side down, in a greased 15-in. x 10-in. x 1-in. baking pan; brush with 1 Tbsp. oil. Sprinkle with 2 tsp. garlic and the salt, pep- per, rosemary and thyme. Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended. In a large saucepan, saute onion in remaining oil until tender. Add re- maining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons. PREP: 45 MIN. COOK: 30 MIN. YIELD: 6 SERVINGS 1 can (15 oz.) black beans, rinsed and drained 2 cups fresh or frozen corn, thawed 5 plum tomatoes, chopped 1 large sweet red pepper, chopped 1 small green pepper, chopped 1 can (4 oz.) chopped green chilies 1/4 cup chopped red onion 1/4 cup minced fresh cilantro 2 Tbsp. lime juice 2 garlic cloves, minced 1 tsp. sugar 1 tsp. salt 1/2 tsp. ground cumin 1 jar (16 oz.) salsa Tortilla chips PREP/TOTAL TIME: 25 MIN. YIELD: 28 SERVINGS (1/4 CUP EACH) In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa until blended. Serve with chips. Nutrition Facts: 1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. T O M A T O - J A L A P E N O / / G R A N I T A PREP: 15 MIN. + FREEZING YIELD: 6 SERVINGS 2 cups tomato juice 1/3 cup sugar 4 mint sprigs 1 jalapeno pepper, sliced 2 Tbsp. lime juice Fresh mint leaves, optional In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes. Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to roomtemperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 min- utes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired. Nutrition Facts: 1 serving equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 218 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch. Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. CAB NAME dept name head JUNE/JULY2009 tasteofhome.com_47 TOH FIELDEDITOR Deck COOL ANDREFRESHING, MELONHITS THE SPOT WHENIT’S HOT mel n USEYOUR CHILLED MELON SOUP, p. 48 48_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR chilled melon soup PREP: 25 MIN. + CHILLING YIELD: 6 SERVINGS Mary Lou Timpson COLORADO CITY, AZ Want to put some zip in a summer luncheon? Try this pretty soup with a spicy kick to get the conversation going. 3/4 cup orange juice 1 cup (8 oz.) plain yogurt 1 medium cantaloupe, peeled, seeded and cubed 1 Tbsp. honey 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. cayenne pepper 6 mint sprigs Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs. Nutrition Facts: 2/3 cup equals 82 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 126 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fruit. Served withtortilla chips, this snappy mix of melon, jalapeno and black beans will be a sure-fire hit. fabulous fruit salad PREP: 45 MIN. + CHILLING YIELD: 20 SERVINGS (3/4 CUP EACH) Rhonda Eads // JASPER, IN “This salad is a regular at all our family gatherings. The lemonade- pudding coating goes well with any fruit.” 1 medium honeydew, peeled, seeded and cubed 1 medium cantaloupe, peeled, seeded and cubed 2 cups cubed seedless watermelon 2 medium peaches, peeled and sliced 2 medium nectarines, sliced 1 cup seedless red grapes 1 cup halved fresh strawberries 1 can (11 oz.) mandarin oranges, drained 2 medium kiwifruit, peeled, halved and sliced 2 medium firm bananas, sliced 1 large Granny Smith apple, cubed 1 can (12 oz.) frozen lemonade concentrate, thawed 1 package (3.4 oz.) instant vanilla pudding mix —Iola Egle // BELLA VISTA, AR SWEET TOUCH For a festive accent, scoop up the salad with a decorated waffle cone or serve in a waffle bowl. Visit tasteofhome. com/plus for the recipe In a large bowl, combine the first nine ingredients. Cover and refrig- erate for at least 1 hour. Just before serving, stir in the ba- nanas and apple. Combine lemon- ade concentrate and pudding mix; pour over fruit and toss to coat. watermelon salsa PREP: 25 MIN. + CHILLING YIELD: 3-1/2 CUPS Iola Egle // BELLA VISTA, AR 2 cups diced seedless watermelon 3/4 cup finely chopped sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and chopped 1/4 cup minced fresh cilantro 2 tsp. brown sugar 1 garlic clove, minced 1/2 tsp. salt In a small bowl, combine all ingredi- ents. Cover and refrigerate for at least 1 hour. Drain if necessary before serving. Nutrition Facts: 3/4 cup equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 33 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit. ON THE WEB JUNE/JULY2009 tasteofhome.com_49 In a blender, combine the water- melon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately. Nutrition Facts: 3/4 cup equals 93 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 21 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit. watermelon sherbet smoothies PREP/TOTAL TIME: 10MIN. YIELD: 4 SERVINGS Jamie Cockerel // KALAMAZOO, MI “These quick-to-fix smoothies have become a summertime tradition for my sons. Nothing else beats the heat like these chilly drinks!” 3 cups cubed seedless watermelon 1 cup crushed ice 1 cup watermelon, raspberry or lime sherbet 4 tsp. lime juice 2 tsp. miniature semisweet chocolate chips FRUIT-FILLED FUN Kids will have a blast helping turn melon into a car, truck, racer, airplane or turkey. Check ’em out at taste ofhome.com/plus ON THE WEB 50_tasteofhome.com JUNE/JULY2009 c u t s b u d g e t g r i l l e d c o u n t r y - s t y l e r i b s P R E P : 1 5 M IN . + M A R IN A T IN G C O O K : 3 0 M IN . Y IE L D : 6 S E R V IN G S S u e B e n n i n g / / M E N A S H A , W I T h e s e m a r i n a t e d r i b s a r e p r e - c o o k e d i n t h e m i c r o w a v e a n d f i n - i s h e d o n t h e g r i l l . T h e y t u r n o u t t e n d e r w i t h a g r e a t s m o k y f l a v o r ! 1 c u p w a t e r , d i v i d e d 1 / 2 c u p s o y s a u c e 2 T b s p . l e m o n j u i c e 2 T b s p . c a n o l a o i l 1 T b s p . b r o w n s u g a r 1 t s p . g a r l i c p o w d e r 1 t s p . p e p p e r 6 b o n e - i n c o u n t r y - s t y l e p o r k r i b s ( 1 - 1 / 2 i n . t h i c k a n d 1 4 o z . e a c h ) T I G H T E N I N G T H E M O N E Y B E L T ? T H E S E T E R R I F I C R E C I P E S L E T Y O U E N J O Y G R E A T G R I L L E D T A S T E F O R L E S S T H A N $ 2 . 5 0 A P L A T E ! I n a s m a ll b o w l, c o m b in e 1 / 2 c u p w a t e r , s o y s a u c e , le m o n ju ic e , o il, b r o w n s u g a r , g a r lic p o w d e r a n d p e p p e r . C o v e r a n d r e f r ig e r a t e 1 / 2 c u p m ix t u r e f o r b a s t in g . P o u r r e - m a in in g m ix t u r e in t o a la r g e r e - s e a la b le p la s t ic b a g ; a d d t h e r ib s . S e a l b a g a n d t u r n t o c o a t . R e f r ig - e r a t e f o r 8 h o u r s o r o v e r n ig h t . D r a in r ib s a n d d is c a r d m a r in a d e ; p la c e r ib s a n d r e m a in in g w a t e r in a 3 - q t . m ic r o w a v e - s a f e d is h . C o v e r a n d m ic r o w a v e o n h ig h f o r 2 0 - 2 5 m in u t e s o r u n t il m e a t is t e n d e r . C o a t g r ill r a c k w it h c o o k in g s p r a y b e f o r e s t a r t in g t h e g r ill. D r a in r ib s . G r ill r ib s , c o v e r e d , o v e r m e d iu m h e a t f o r 8 - 1 0 m in u t e s o r u n t il b r o w n e d , t u r n in g o c c a s io n - a lly a n d b a s t in g w it h r e s e r v e d m a r in a d e . s t JUNE/JULY2009 tasteofhome.com_51 MORE FOR LESS! For more money- saving meal ideas, visit tasteofhome. com/budget recipes ON THE WEB 52_tasteofhome.com JUNE/JULY2009 “ Y o u c a n t u r n a n i n e x p e n s i v e c u t o f b e e f i n t o a r e a l t r e a t w i t h t h i s e a s y m a r i n a d e . I t t e n d e r i z e s a n d b o o s t s t h e f l a v o r . ” — K a r e n H a e n S T U R G E O N B A Y , W I m a r i n a t e d c h u c k s t e a k P R E P : 1 0 M IN . + M A R IN A T IN G G R IL L : 2 0 M IN . + S T A N D IN G Y IE L D : 6 S E R V IN G S K a r e n H a e n / / S T U R G E O N B A Y , W I 1 / 2 c u p r e d w i n e v i n e g a r 1 / 2 c u p s o y s a u c e 2 T b s p . l e m o n j u i c e 1 T b s p . b r o w n s u g a r 1 T b s p . W o r c e s t e r s h i r e s a u c e 2 g a r l i c c l o v e s , m i n c e d 1 / 4 t s p . o n i o n p o w d e r 2 l b s . b o n e l e s s c h u c k s t e a k I n a la r g e r e s e a la b le p la s t ic b a g , c o m b in e t h e f ir s t s e v e n in g r e d ie n t s . A d d t h e b e e f ; s e a l b a g a n d t u r n t o c o a t . R e f r ig e r a t e f o r 8 h o u r s o r o v e r n ig h t . D r a in a n d d is c a r d m a r in a d e . G r ill s t e a k , c o v e r e d , o v e r m e d iu m h e a t f o r 8 - 1 0 m in u t e s o n e a c h s id e o r u n t il m e a t r e a c h e s d e s ir e d d o n e - n e s s ( f o r m e d iu m - r a r e , a m e a t t h e r m o m e t e r s h o u ld r e a d 1 4 5 ° ; m e d iu m , 1 6 0 ° ; w e ll- d o n e , 1 7 0 ° ) . L e t s t a n d f o r 1 0 m in u t e s b e f o r e s lic in g . JUNE/JULY2009 tasteofhome.com_53 TOH FIELD EDITOR In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Pre- pare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40- 50 minutes or until a meat ther- mometer reads 170°. romano basil turkey breast PREP: 15 MIN. GRILL 1 HOUR+ STANDING YIELD: 8 SERVINGS Darlene Markham ROCHESTER, NY Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. 4 oz. Romano cheese, cubed 1/2 cup fresh basil leaves, torn 4 lemon slices 4 garlic cloves, minced 1 bone-in turkey breast (4 to 5 lbs.) 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper Combine the cheese, basil, lemon slices and garlic. With fingers, care- fully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes before slicing. teriyaki grilled chicken PREP: 10MIN. + MARINATING GRILL: 40 MIN. YIELD: 6 SERVINGS Jennifer Nichols // TUCSON, AZ 1/3 cup soy sauce 1/4 cup canola oil 2 green onions, thinly sliced 2 Tbsp. plus 1-1/2 tsp. honey 2 Tbsp. sherry or chicken broth 2 garlic cloves, minced 1 tsp. minced fresh gingerroot 6 bone-in chicken breast halves (8 oz. each) “ Here’s a super recipe youcanuse withany chicken pieces you like. Marinate the chicken overnight for wonderful flavor. ” —Jennifer Nichols TUCSON, AZ 54_tasteofhome.com JUNE/JULY2009 h a m & s w e e t p o t a t o k a b o b s P R E P : 2 5 M IN . + M A R IN A T IN G G R IL L : 1 5 M IN . Y IE L D : 8 K A B O B S S a n d r a H i l l / / W I L S O N , N Y 1 l a r g e s w e e t p o t a t o , p e e l e d a n d c u b e d 1 c a n ( 2 0 o z . ) u n s w e e t e n e d p i n e a p p l e c h u n k s 1 / 4 c u p b u t t e r , m e l t e d 4 t s p . b r o w n s u g a r 1 l b . f u l l y c o o k e d b o n e l e s s h a m , c u t i n t o 1 - i n . c u b e s 2 y e l l o w s u m m e r s q u a s h , c u t i n t o 3 / 4 - i n . s l i c e s 2 l a r g e a p p l e s , c u b e d P la c e s w e e t p o t a t o in a s m a ll s a u c e p a n ; c o v e r w it h w a t e r . B r in g t o a b o il. R e d u c e h e a t ; c o v e r a n d c o o k f o r 1 0 - 1 5 m in - u t e s o r u n t il a lm o s t t e n d e r . D r a in a n d s e t a s id e . D r a in p in e a p p le , r e s e r v in g ju ic e ; s e t p in e a p p le a s id e . I n a s m a ll b o w l, c o m b in e t h e b u t t e r , b r o w n s u g a r a n d r e s e r v e d ju ic e . P la c e t h e h a m , s q u a s h , a p p le s , s w e e t p o t a t o a n d p in e a p p le in a la r g e r e s e a la b le p la s t ic b a g ; a d d t h e ju ic e m ix t u r e . S e a l b a g a n d t u r n t o c o a t ; r e f r ig e r a t e f o r 1 h o u r . D r a in a n d d is c a r d m a r in a d e . O n e ig h t m e t a l o r s o a k e d w o o d e n s k e w e r s , a lt e r n a t e ly t h r e a d t h e h a m , s w e e t p o t a t o , s q u a s h , a p p le s a n d p in e a p p le . G r ill, c o v e r e d , o v e r m e d iu m h e a t f o r 1 5 - 2 0 m in u t e s o r u n t il a p p le s a r e t e n d e r , t u r n in g o c c a s io n a lly . “ I l i k e t o s e r v e t h e s e k a b o b s w i t h a g r e e n s a l a d f o r a n e a s y , t h r i f t y m e a l . ” — S a n d r a H i l l W I L S O N , N Y MARINADES Marinades that contain an acid, such as citrus juice, wine, vinegar, buttermilk or yogurt, penetrate the meat, adding both flavor and tenderness. It’s best to use acid-based marinades on tough cuts of beef for at least 6 hours and no more than 24 hours. If you use the marinade on a tender cut, marinate for 15 minutes to 2 hours. In either case, if you marinate too long, the meat will be mushy. If you plan to baste meat with the marinade while grilling, do not use leftover marinade that raw meat was soaking in. Set some aside beforehand. Here are a few combinations of ingredients that work well together as marinades: Spice it up! IT’S EASY TO TURN A LESS EXPENSIVE CUT OF MEAT INTO A DISH THAT TASTES LIKE A MILLION BUCKS blue cheese flank steak PREP: 10MIN. + MARINATING COOK: 10 MIN. YIELD: 4 SERVINGS Laurie Nudo // THE WOODLANDS, TX 1 medium onion, sliced 1 garlic clove, peeled and sliced 1/3 cup water 1/3 cup white wine vinegar 2 Tbsp. reduced-sodium soy sauce 1/2 tsp. coarsely ground pepper 1 beef flank steak (1 lb.) 1/2 cup crumbled blue cheese “ While having a house built, we livedwithmy parents for a fewmonths andI pilferedthrough my mother’s recipe files. One of the many trea- sures I foundis this tasty steak. ” —Laurie Nudo // THE WOODLANDS, TX In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes; thinly slice across the grain. Sprinkle with blue cheese. Nutrition Facts: 3 oz. cooked beef with 2 Tbsp. cheese equals 239 calories, 12 g fat (6 g saturated fat), 65 mg cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat. RUBS Here’s a great way to add flavor to a tender cut of meat. Rubs are combinations of strong and mild spices and herbs that enhance the flavor of the meat without being over- bearing. Earthier spices are better with beef; lighter spices and herbs pair well with fish and chicken. Most rubs keep for up to 6 months. Try one of these combinations: << Paprika, chili powder, brown sugar, dried oregano, celery salt, cumin, cayenne pepper and ground mustard << Dried rose- mary, dried or- ange peel, dried lemon peel, onion powder, garlic powder and pepper << Blend in a coffee grinder: dried chipotle chile, dried ancho chili, cumin seeds and coriander seeds << Soy sauce, balsamic vinegar, chili powder, ground cumin and cayenne pepper << Plain yogurt, mango chutney, lime juice and curry powder << Red wine, olive oil, minced garlic, brown sugar and minced ginger 56_tasteofhome.com JUNE/JULY2009 g r i l l e d t i l a p i a w i t h p i n e a p p l e s a l s a P R E P / T O T A L T IM E : 2 5 M IN . Y IE L D : 8 S E R V IN G S ( 2 C U P S S A L S A ) B e t h F l e m i n g / / D O W N E R S G R O V E I L 2 c u p s c u b e d f r e s h p i n e a p p l e 2 g r e e n o n i o n s , c h o p p e d 1 / 4 c u p f i n e l y c h o p p e d g r e e n p e p p e r 1 / 4 c u p m i n c e d f r e s h c i l a n t r o 4 t s p . p l u s 2 T b s p . l i m e j u i c e , d i v i d e d 1 / 8 t s p . p l u s 1 / 4 t s p . s a l t , d i v i d e d D a s h c a y e n n e p e p p e r 1 T b s p . c a n o l a o i l 8 t i l a p i a f i l l e t s ( 4 o z . e a c h ) 1 / 8 t s p . p e p p e r I n a s m a ll b o w l, c o m b in e t h e p in e a p p le , o n io n s , g r e e n p e p p e r , c ila n t r o , 4 t s p . lim e ju ic e , 1 / 8 t s p . s a lt a n d c a y e n n e . C h ill u n t il s e r v in g . C o m b in e o il a n d r e m a in in g lim e ju ic e ; b r u s h o v e r f ille t s . S p r in k le w it h p e p p e r a n d r e m a in in g s a lt . C o a t g r ill r a c k w it h c o o k in g s p r a y b e f o r e s t a r t in g t h e g r ill. G r ill f is h , c o v e r e d , o v e r m e d iu m h e a t f o r 3 - 4 m in u t e s o n e a c h s id e o r u n t il f is h f la k e s e a s ily w it h a f o r k . S e r v e w it h s a ls a . N u t r it io n F a c t s : 1 fille t w ith 1 / 4 c u p s a ls a e q u a ls 1 3 1 c a lo rie s , 3 g fa t ( 1 g s a tu ra te d fa t) , 5 5 m g c h o le s te ro l, 1 5 2 m g s o d iu m , 6 g c a rb o h y d ra te , 1 g fib e r, 2 1 g p ro - te in . D ia b e t ic E x c h a n g e s : 3 v e r y le a n m e a t, 1 / 2 fru it. “ I f o u n d t h i s r e c i p e i n a s e a f o o d c o o k b o o k y e a r s a g o , a n d i t ’ s b e e n o n e o f m y f a v o r i t e s . ” — B e t h F l e m i n g D O W N E R S G R O V E , I L VALUE MENUS! MORNING STAR FARMS ‘daddy-o!’ In honor of Father’s Day, we salute dads who like to cook. Meet a few of them here, and get a taste of their family-pleasing favorites mexican salsa PREP: 40 MIN. YIELD: 3-1/2 CUPS Roger Stenman // BATAVIA, IL “In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden.” 3 jalapeno peppers 1 medium onion, quartered 1 garlic clove, halved 2 cans (one 28 oz., one 14-1/2 oz.) whole peeled tomatoes, drained 4 fresh cilantro sprigs 1/2 tsp. salt Tortilla chips Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Nutrition Facts: 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cho- lesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. “ Fresh fruit and whipped cream dress up this tender pound cake—a winner with my family and friends. ” —Richard Hogg cream cheese pound cake PREP: 25 MIN. BAKE: 50MIN. + COOLING YIELD: 16 SERVINGS Richard Hogg // ANDERSON, SC 1-1/2 cups butter, softened 1 pkg. (8 oz.) cream cheese, softened 3 cups sugar 6 eggs 2 tsp. vanilla extract 1 tsp. lemon extract 3 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt Confectioners’ sugar, sliced fresh strawberries and whipped cream, optional In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Pour into a greased and floured 10- in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries. Richard Hogg ANDERSON, SC Wife Janice; Kendra (13), Logan (10) “My passion is desserts. It wasn’t until several years ago, while looking at a cookbook, that I decided to make one myself. It turned out pretty good, and now I regularly make desserts for family occasions, church suppers and get- togethers at work.” Roger Stenman BATAVIA, IL Wife Cathy; Charles (9), Ellie (5), Maya (2) “I married into a Hispanic family of good cooks who have shared their recipes. Now I love to cook Mexican. I also like to bake breads and pies.” JUNE/JULY2009 tasteofhome.com_59 “ For a summertime family dinner, I grill jerk-spiced, marinated pork tenderloin. Braiding the meat is easy to do. ” —Jim Rude // JANESVILLE, WI Jim Rude JANESVILLE, WI Wife Beth; Logan (11), Kennedy (10) “I cook for my family three or four times a week and like to experiment or do something special. The kids like my cooking— most of the time! I have to keep in mind that they’re young. If I get too creative and carried away, there’s a battle.” BRAIDED PORK TENDERLOINS, p. 62 CHEESE & PARSNIP MASHED POTATOES, p. 62 ©2009 Lea & Perrins, Inc. We couldn’t make it better so we made it thicker. Unwrap the Possibilities ® The flavor you love, now in a thicker sauce. Perfect for dipping and topping. T 62_tasteofhome.com JUNE/JULY2009 braided pork tenderloins PREP: 30MIN. + MARINATING GRILL: 10MIN. YIELD: 8 SERVINGS (3/4 CUP SAUCE) Jim Rude // JANESVILLE, WI 2 pork tenderloins (1 lb. each) 1/2 cup mango nectar 1/4 cup plus 1 Tbsp. spiced rum or additional mango nectar, divided 2 Tbsp. olive oil 2 Tbsp. Caribbean jerk seasoning, divided 2 garlic cloves, minced 1 cup chopped peeled mango 1 Tbsp. heavy whipping cream Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 Tbsp. jerk seasoning and garlic; add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with re- maining jerk seasoning. Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing. Meanwhile, place the chopped mango, cream and remaining rum in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork. cheese & parsnip mashed potatoes PREP: 20MIN. BAKE: 40MIN. YIELD: 6 SERVINGS Jim Rude // JANESVILLE, WI “Even my young kids will eat parsnips in this dish! Everyone who tastes it loves the rich, slightly smoky flavor.” 2 medium Yukon Gold potatoes 4 small red potatoes 3 medium parsnips, peeled and cut into 1-in. pieces 2 bacon strips, cut into 1-in. pieces 2 Tbsp. butter, melted 1/4 tsp. salt 1/4 tsp. seasoned salt 1/4 tsp. coarsely ground pepper 1/2 cup shredded Havarti cheese 1/2 cup shredded Parmesan cheese 1/2 cup heavy whipping cream, warmed 1 Tbsp. minced chives 2 Tbsp. crumbled blue cheese Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once. In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese. penne & sausage casseroles PREP: 50MIN. BAKE: 30MIN. YIELD: 2 CASSEROLES (8 SERVINGS EACH) John Venturino // CONCORD, CA 1-1/2 lbs. uncooked penne pasta 1 lb. bulk Italian sausage 1 lb. sliced fresh mushrooms 1 large onion, chopped 3 Tbsp. olive oil 6 garlic cloves, minced 1 Tbsp. dried oregano 1-1/2 cups dry red wine or beef broth, divided 2 cans (14-1/2 oz. each) stewed tomatoes, cut up 1 can (15 oz.) tomato sauce 1 cup beef broth 4 cups (16 oz.) shredded part-skim mozzarella cheese 4 cups (16 oz.) shredded fontina cheese Minced fresh parsley, optional Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liq- uid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Drain pasta. Spread 1/2 cup sauce in each of two greased 13-in. x 9-in. baking dishes. Divide half of the pasta between the dishes; top each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers. Cover and bake at 350° for 25 min- utes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired. John Venturino CONCORD, CA Wife Janet; Dominic (19), Madeline (16) “I’m the regular, every night cook in the family. To me, cooking is about paying attention to the sounds, sights, smells and tastes that are going on in the kitchen. That, and taking time to select really good, fresh ingredients and having their fla- vors come through.” “ This hearty casserole feeds a lot of people and comes together quickly. ” —John Venturino JUNE/JULY2009 tasteofhome.com_63 TOH FIELDEDITOR By Lisa Henshall WICHITA, KS Whenever I hear anything about mining, I think of my family history. Tied firmly to it is a vivid childhood memory of Mine Run Candy. My parents grew up in Joplin, Mis- souri, right on the edge of mining country, and my grandfather Jess actually worked in the mines years ago. When going to visit my grand- parents, we’d drive past piles of chat (the gravel-like residue from mining) that rose like big, looming mountains. To me, they were places of wonder—something like a moon- scape. On the way to Joplin, we’d stop at a candy store in the little southeast Kansas town of Galena to buy a pound or two of Mine Run Candy. Bittersweet honeycomb cov- ered with smooth milk chocolate, it was the perfect treat! Mine Run Candy and the chat are completely tied together to me, associated with thoughts of my grandfather, my parents and trips to their hometown. When I found a recipe that resembled what I had eaten all those years ago, I had to try it out. I was thrilled when it tasted just right. I hope you enjoy this treat as much as I have. It’s candy with a real history! CLOSE TOHOME C E L E B R AT I N G T H E P E O P L E A R O U N D T H E TA S T E O F H O M E TA B L E sweet memories To find Lisa’s recipe for Mine Run Candy, visit tasteofhome.com/mineruncandy “ We used to stop for good, old-fashioned homemade candy onfamily trips through mining country. ” —Lisa Henshall WICHITA, KS 64_tasteofhome.com JUNE/JULY2009 CLOSE TO HOME mom’s best 64_tasteofhome.com JUNE/JULY2009 RECALL YOUR MOM’S BEST? Send at least four recipes and background information to editors@ tasteofhome.com. If we feature your mom’s recipes, you’ll earn $75 Momhas a knack for remembering everyone’s favorite foods, making each personfeel special. “ —DANIELLE BRANDT // For some cooks, prepar- ing meals for a family of five is enough. Not for my mom, Darla Bakker. When she wants some- thing fun to do, she en- tertains. She especially enjoys hosting Sunday brunches, summer pic- nics and dinner parties at our farm. One year, she fixed a Mother’s Day brunch for a few girlfriends and their moms, setting the table with pretty, pansy-deco- rated dishes and yellow accents. Each guest re- ceived a potted pansy. Mom has earned a reputation as a great cook and baker in our small farming commu- nity. But my dad, Jeff; my sisters, Andrea and Laura; and I have always known it. When we were growing up, she put well-balanced, home- cooked meals on the table every night— always cooking from scratch while working full-time as a nurse. She often relied on her slow cooker and microwave to have dinner ready on time. Mom would try a few new recipes every week to keep cooking and eating fun and interesting. She encouraged us girls to try new recipes, too, and see how much fun reading a cookbook can be. Mom even pub- lished a cookbook. It started as a computer folder of recipes she wanted to pass on to us and grew to more than 300 recipes. It has sold over 1,800 copies. As a part-time regis- tered nurse, I use her cookbook almost daily to provide nutritious meals for my husband, Dean, and our children, Garret, 6, and Elena, 2-1/2. The summery meal here is one of our fa- vorites. I hope you’ll try it! ” Danielle Brandt with her mom, Darla Bakker RUTHTON, MN shredded beef au jus Danielle Brandt “My mom found this recipe in a farm journal soon after she and Dad got married. The tender beef has been a family favorite for years, and Dad requests it often.” rhubarb slush Danielle Brandt “Sweet and refreshing, this pretty slush stores well in the freezer, so you can have it on hand for summer guests. Just thaw and add ginger ale or lemon-lime soda. Aah!” old-fashioned cherry torte Danielle Brandt “When Mom was a girl, my great-grandma made this easy dessert. Its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today.” mom’s special potato salad Danielle Brandt “A rich, creamy homemade dressing is the perfect base for the potatoes, celery and onion—and any other ingredients you might want to add to this popular dish.” / / O L D - F A S H I O N E D C H E R R Y T O R T E / / S H R E D D E D B E E F A U J U S PREP: 40 MIN. + FREEZING YIELD: 22 SERVINGS (1 CUP EACH) / / R H U B A R B S L U S H 8 cups diced fresh or frozen rhubarb 1 pkg. (16 oz.) frozen unsweetened strawberries 3 cups sugar 8 cups water 1 pkg. (3 oz.) strawberry gelatin 1/2 cup lemon juice 11 cups ginger ale, chilled Rhubarb curls, optional In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved. Transfer to a freezer container and freeze, stirring occa- sionally, until firm. May be frozen for up to 3 months. To use frozen rhubarb mixture: In a punch bowl or sev- eral pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. tasteofhome.com tasteofhome.com Cut roast in half and place in a 4- or 5-qt. slowcooker. Combine the water, bouillon granules and seasonings; pour over the beef. Cover and cook on lowfor 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. 1 boneless beef chuck roast (3 lbs.) 2 cups water 2 tsp. beef bouillon granules 1-1/2 tsp. dried oregano 1 tsp. garlic salt 1 tsp. seasoned salt 1/4 tsp. dried rosemary, crushed 8 hamburger buns, split PREP: 10 MIN. COOK: 6 HOURS YIELD: 8 SERVINGS PREP: 30 MIN. COOK: 20 MIN. + CHILLING YIELD: 18 SERVINGS (3/4 CUP EACH) / / M O M ’ S S P E C I A L P O T A T O S A L A D DRESSING: 3 eggs 1/2 cup sugar 1/2 cup cider vinegar 3 Tbsp. heavy whipping cream 2 tsp. butter 1 tsp. ground mustard Dash salt 2 cups mayonnaise SALAD: 6 lbs. potatoes, peeled and cubed (about 10 large) 5 celery ribs, thinly sliced 1 large onion, chopped Pepper to taste, optional In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad. For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving. Editor’s Note: If using frozen rhubarb, mea- sure rhubarb while still frozen, then thaw com- pletely. Drain in a colander, but do not press liquid out. tasteofhome.com tasteofhome.com Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish. In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack. Spread pie filling over meringue. Top with whipped cream. Refrig- erate for at least 2 hours. 1 cup crushed saltines 1/2 cup butter, melted 4 egg whites 1 tsp. white vinegar 1 tsp. vanilla extract 1/2 cup sugar 1 can (21 oz.) cherry pie filling 1-3/4 cups heavy whipping cream, whipped PREP: 30 MIN. + CHILLING YIELD: 12 SERVINGS 66_tasteofhome.com JUNE/JULY2009 marketplace tasty travels Culinary Cruise—One departure, Aug. 29-Sept. 5, 2009 Enjoy an exclusive Taste of Home cooking demonstration in the ship’s state-of-the-art Culinary Arts Center. Flavor of Maine—Three departures, June and Sept. 2009 Sample mouthwatering Taste of Home recipes made with the freshest local ingredients. Homecoming Weekend—One departure, Sepember 9-12, 2009 Experience a behind the scenes look at the world’s #1 food magazine in Greendale, Wisconsin. For complete tour itineraries, free catalog or reservation information, call or visit us online! Toll Free: 1-800-344-6918 www.CountryTours.com ¯ Use Promotion Code #8099 *Savings cannot be combined with other offers CST 2087006-50 NEW SAVE $50.00 per person when you book within 30 days!* come see us soon! There are probably more recipes tested in our Greendale, Wisconsin, headquarters than anywhere else in the world. But that’s not the only reason to come for a visit—there are a lot of things you can enjoy here: • Find bargains galore at the Taste of Home Outlet Store. Books, garments, kitchen tools, decorating items—save as much as 80% off. • Enjoy delicious food at Harmony Inn, the village restaurant. Come visit us soon. There’s a lot of things cooking in Greendale! www.DiscoverGreendale.com Doubles as a nonstick griddle Toll-Free: 1-800-880-3012 www.ShopTasteofHome.com (Mention suite 1074P) Make and Take a Great Meal! 2-in-1 Cooker Goes Anywhere Create and transport delicious dishes in this 5-qt. Cook & Tote ™ slow cooker. Insulated bag keeps food warm up to 2 hours. Base doubles as nonstick griddle. Includes glass cover and plastic cover. 210 watts. U.L.-listed. 33661 5-Qt. Cook & Tote Slow Cooker with Insulated Tote $69.99 ONLY $ 1 00 on any size order! See more kitchen items at: www.ShopTasteofHome.com shipping & processing Tasty Dishes with No Fuss Imagine coming home to a mouth- watering meal! In Best of Country Slow Cooker Recipes, you’ll get 228 delicious “set it and forget it” dishes your family will love. Hardcover, 112 pages, 100+ color photos, 8-3/8" x 11-1/8". 31914 SlowCooker Recipes $14.99 now $7.49 Notch Spoon Rest Hang these birch spoons on the edge of your pans as you cook. Set of three includes basting spoon, spatula and slotted spoon. 12"L each. 33565 Wooden Spoons (set of 3) $9.99 Silicone Spatulas Do It All Spread frosting, dip, cheese and more! Silicone spatulas won’t ab- sorb food stains or odors. Set of six assorted colors. 7"L with clear plas- tic handle. Dishwasher safe. 38911 Silicone Spatulas (set of 6) $9.99 NEW save 50% PERSONAL My husband, Frank, and I live in Raritan, New Jersey. We’ve been married 44 years and have two grown sons. I’m a homemaker. Frank is a government inspector of materials and equipment. PASSIONS I love to cook, often making up my own recipes or impro- vising on recipes from cook- books. I have hundreds of them and also collect salt- and-pepper shakers and re- frigerator magnets. Both of us are active in our church. We like to travel to historic places and attend symphony concerts. HOWDOTHE RECIPES YOU’RE SHARINGREFLECT YOUR COOKINGSTYLE? They’re among my summer favorites. Our family and guests enjoy my special stuffed flounder. Being Ital- ian, we love tomatoes, which are featured in the soup and salad. The cookies also re- flect our flavorful heritage. DOYOUHAVE ASPECIAL COOKINGMEMORY? In high school, I won a cook- ing contest sponsored by the local gas company. My prize was a trip to Atlantic City, where winners from all over the state prepared their dishes—mine was a tuna macaroni ring! I came home with a ribbon and a plate that still has a place of honor in my china cabinet. HAS YOUR COOKINGCHANGED OVER THE YEARS? Since the boys are out of the house, I don’t make as many big dishes as I used to. When I do, I freeze a portion or share the food with a friend or relative. WHAT ADVICE DOYOUHAVE FOR BEGINNINGCOOKS? If your mom or grandmother is a good cook, ask if you can help make their favorite recipes. Also, find a good, easy cookbook, and look for simple recipes and cooking videos at tasteofhome.com. CLOSE TO HOME field editor favorites italian accent EAST COAST COOK LOOKS TO HER TASTY HERITAGE FOR A MARVELOUS SUMMER MEAL Marie Forte RARITAN, NJ 68_tasteofhome.com JUNE/JULY2009 arugula summer salad Marie Forte // RARITAN, NJ “This simple, summer-fresh salad stars arugula and tomatoes—we love them both. Olive oil—the only oil I use in my kitchen—flavors the light vinaigrette dressing.” italian cookies Marie Forte // RARITAN, NJ “My 100% Italian husband will tell you these are his fa- vorite cookies. I make them often, and definitely every Christmas (if not, people get upset). roasted tomato soup with fresh basil Marie Forte // RARITAN, NJ “Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it’s fresh and homemade.” flounder with shrimp stuffing Marie Forte // RARITAN, NJ “The delicious shrimp-herb stuffing makes this fish recipe company-special. But it really isn’t hard to make. Our family enjoys fish, and we eat it often.” 70_tasteofhome.com JUNE/JULY2009 tasteofhome.com tasteofhome.com tasteofhome.com R O A S T E D T O M A T O S O U P / / W I T H F R E S H B A S I L / / A R U G U L A S U M M E R S A L A D / / I T A L I A N C O O K I E S F L O U N D E R W I T H / / S H R I M P S T U F F I N G STUFFING: 6 Tbsp. butter, cubed 1 small onion, finely chopped 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper 1 lb. uncooked shrimp, peeled, deveined and chopped 1/4 cup beef broth 1 tsp. diced pimientos, drained 1 tsp. Worcestershire sauce 1/2 tsp. dill weed 1/2 tsp. minced chives 1/8 tsp. salt 1/8 tsp. cayenne pepper 1-1/2 cups soft bread crumbs FISH: 6 flounder fillets (3 oz. each) 5 Tbsp. butter, melted 2 Tbsp. lemon juice 1 tsp. minced fresh parsley 1/2 tsp. paprika Salt and pepper to taste PREP: 30 MIN. BAKE: 20 MIN. YIELD: 6 SERVINGS In a large skillet, melt butter. Add the onion, celery and green pep- per; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove fromthe heat; stir in bread crumbs. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. PREP: 40 MIN. COOK: 5 MIN. YIELD: 6 SERVINGS 3-1/2 lbs. tomatoes (about 11 medium), halved 1 small onion, quartered 2 garlic cloves, peeled and halved 2 Tbsp. olive oil 2 Tbsp. fresh thyme leaves 1 tsp. salt 1/4 tsp. pepper 12 fresh basil leaves Salad croutons and additional fresh basil leaves, optional Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1- in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly. In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired. Nutrition Facts: about 1 cup (calculated without garnish) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat. 1/2 lb. butter, softened 1/2 cup sugar 6 eggs 2 tsp. vanilla or anise extract 4 cups all-purpose flour 4 tsp. baking powder ICING: 3-3/4 cups confectioners’ sugar 5 to 6 Tbsp. milk 2 tsp. vanilla extract DECORATIONS: Flaked coconut or assorted sprinkles In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; gradually add to creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Re- move to wire racks to cool completely. For icing, in a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Dip cookies, allowing excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Nutrition Facts: 1 cookie (calculated without decorations) equals 73 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. PREP: 20 MIN. BAKE: 10 MIN./ BATCH + COOLING YIELD: 7 DOZEN 4 cups fresh arugula or baby spinach 1 large sweet onion, thinly sliced 2 medium tomatoes, cut into wedges DRESSING: 2 Tbsp. olive oil 1 Tbsp. lemon juice 1 Tbsp. red wine vinegar Salt and pepper to taste PREP/TOTAL TIME: 15 MIN. YIELD: 6 SERVINGS In a salad bowl, combine the arugula, onion and tomatoes. Whisk the dressing ingredients; drizzle over salad and gently toss to coat. Serve immediately. Nutrition Facts: 3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. JUNE/JULY2009 tasteofhome.com_71 TOH FIELDEDITOR ALABAMA Mary Dixson, Decatur Lisa Francis, Elba Mary Alice Brackin, Florence Peggy Key, Grant Charlotte McDaniel, Jacksonville Lisa Allen (Queenlalisa), Joppa Laura Tessier, Madison Gloria Lowther, Mobile Roxana Quarles, Ralph Noble Yeager, Tuscaloosa ALASKA Cindi Paulson, Anchorage Waunita Ann Roggenbuck, Anchorage Carol Ross, Anchorage Anna Free, Fairbanks Marg Austin, North Pole ARIZONA Sue Ross, Casa Grande Lynne Beykirch, Green Valley Diane Thompson, Nutrioso Nicole Clayton, Prescott Ann Perry, Sierra Vista Edna Coburn, Tucson Linda Lambert, Wittmann ARKANSAS Carolyn Kyzer, Alexander Linda Emery, Bearden Iola Egle, Bella Vista Nicki Evans, Conway Eva Hickman, Crossett Frances Owens, El Dorado Bettie Hartman, Fayetteville Jacqueline Wilson, Gravette Renee Gee, Hamburg Donna Long, Searcy Awynne Thurstenson (Awynne), Siloam Springs Judith Gordon, Texarkana Glenda Adams, Vanndale CALIFORNIA Peggy Louise Pruneau, Auberry Susan Edwards, El Dorado Evelyn Moore (msblueribbon), Elk Grove Lisa Bacon, Fontana Keri Scofield Lawson, Fullerton Tina Fox, Lake Arrowhead Shirley Goehring, Lodi Alcy Thorne, Los Molinos Laurie Mace, Los Osos Marina Castle, North Hollywood H. Ross Njaa, Salinas Ken Churches, San Andreas Sandra Vanthoff, San Diego Annette Traverso, San Rafael Tiffany Mitchell, Susanville Sheila Murray (mypie2), Tehachapi Mary Jane Cantrell, Turlock Billie Moss, Walnut Creek COLORADO Judith Miller, Aurora Rally Van Ostrand, Aurora Janet Lebar, Centennial Nancy Schmidt, Center Shelly Korell, Eaton Ruth Fury, Dove Creek Audrey Benson, Flagler BJ Snyder (bonnieq), Fort Collins Cheri Eby, Gunnison Phyllis Herlocker, Highlands Ranch Crystal Jo Bruns (randcbruns), Iliff Jo Ann Honey, Longmont Christine Halandras, Meeker Trina Benson, Stratton Naomi Giddis, Two Buttes Lucy Meyring, Walden Betty Sitzman, Wray CONNECTICUT Betty Sparks, Bristol Jill Fellows, Coventry Ellen Baczek Amodeo, Derby Chava Karlovich, Monroe Dennis Vitale, New Preston Sue Smith, Norwalk Chris Dolan, Seymour Ruth Hartunian-Alumbaugh, Willimantic DELAWARE Beth Satterfield, Dover Jan Walls, Dover Peggy West, Georgetown Lisa Spiegel Westbrook, Georgetown Dot Swain, Milford Cynthia Bent, Newark Kimberley Pitman, Smyrna FLORIDA Kelly Ward Hartman, Cape Coral Marjorie Carey, Freeport Julia Livingston, Frostproof Lillian Julow, Gainesville Lynn Newman, Gainesville Nancy Larkin, Maitland Laura Wheeler, Malone Allison Loo, Merritt Island Diane Hixon, Niceville Pat Hockett, Ocala Barbara Carlucci, Orange Park Kerry Dingwall, Ponte Vedra Marsha Manley, Sebring Kathy Kruse, Thonotosassa Julie Hayden, Winter Park Anna Minegar, Zolfo Springs GEORGIA Ann Chan, Atlanta Hannah Lamb, Austell Colette Jaworski, Buford Jacqueline Graves, Cumming Susan Auten, Dallas Joyce Kramer, Donalsonville Kay Rainwater, Fayetteville Henrietta Brumbaugh, Hiawassee Merle Bates, LaGrange Janis Garrett, Macon Carolyn Griffin, Macon Lynne German (avidcookGA), Norcross Pat McLendon, Roswell Laura Dierking, St. Marys Tina Gay, Statham HAWAII Sharon Aweau, Kapolei Shirley Watanabe, Kula IDAHO Mandy Saras, Boise Donna Shipley, Boise Glenna Tooman, Boise Betty Albee, Buhl Renae Moncur, Burley Robin Falck, Eagle Trisha Kruse, Eagle Shannon Crowther, Franklin Cindy Worth, Lapwai John Nydegger, Lewiston Donna Wall, Nampa Raymonda Furness, Newdale Brenda Clark, Rexburg Signa Hutchison, Weiser ILLINOIS Marjorie Lampe, Campbell Hill Jann Braun, Chatham Stephanie Ward, Chicago Rosella Bauer, Cissna Park Denise Albers, Freeburg Andrea Johnson, Freeport Sue Mackey, Galesburg Helen Suter, Golconda Dixie Terry, Goreville Julie Sterchi, Harrisburg Kristi Starbuck, Highland Kathy Hawkins, Ingleside Mary Houchin, Lebanon Millie Vickery, Lena Beverly Nash, Manito Kim Marie Van Rheenen, Mendota Kimberly Kronenberg, Milledgeville Donna Musser, Pearl City Colette Buehl (colettebuehl), Pekin Janet Mooberry, Peoria Ann Schilling, Peoria Florence Grawe, Quincy Evelyn Kennell, Roanoke Debbie Fisher, Royalton Donetta Brunner, Savanna Amber Sampson, Somonauk Leona Kuhns, Sullivan Alexandra Romanov (Alexandra Romanov), West Frankfort Patricia Rutherford, Winchester INDIANA Fancheon Resler, Bluffton Martha Fehl, Brookville Brandi Fentress, Chandler Amy Church, Coatesville Nancy Johnson, Connersville Sonia Croucher, Decatur Nancy Jo Leffler, Depauw Shawn Robey, Evansville Dolores Lueken, Ferdinand Nancy King, Greenfield Edna Hoffman, Hebron Carolyn Gochenaur, Howe Donna Lisby, Indianapolis Pauline Miller, Indianapolis Kathy Allen, Knox Alma Dinsmore, Lebanon Norene Wright, Manilla Harriet Stichter, Milford Joan Truax, Pittsboro Karen Owen, Rising Sun Bernadine Stine, Roanoke Cynthia Kolberg, Syracuse Maryellen Hays, Wolcottville Ruth Burrus, Zionsville IOWA Midge Scurlock, Creston Eunice Stoen, Decorah Kathleen Felton (Katemarie_ia), Fairfax Sharon Mensing, Greenfield Linda Mullen, Guernsey Tammy Neubauer, Ida Grove Salina Bontrager, Kalona Shirley Hochstedler, Kalona Audrey Groe, Lake Mills Patricia Staudt, Marble Rock Mavis Diment, Marcus Wendy Taylor, Mason City Becky Ruff, McGregor Sherry Adams, Mt. Ayr Jo Groth, Plainfield Sharon Holdiman, Waterloo Dorothy Jennings, Waterloo Marion Karlin, Waterloo Jack Spratt, Webster City Leona Luecking, West Burlington Gayle Olson, Winfield KANSAS Myra Innes, Auburn Karen Ann Bland, Gove Margaret Shauers, Great Bend Heather Campbell, Lawrence Kathy Kittell, Lenexa Jeanette Urbom, Louisburg Peggy Paul, Olathe Pat Habiger, Spearville Merrill Powers, Spearville Melanie Eddy, Syracuse Angela Oelschlaeger, Tonganoxie Linnea Rein, Topeka KENTUCKY Tammy Hensley, Canmer Lucille Terry, Frankfort Carlene Jolley, Fulton Sherry Hulsman, Louisville Angie Steele (Angielikes2 cook_KY), Madisonville Naomi Cross, Millwood Sally Grisham, Murray Christine Johnson, Ricetown Connie Bryant, Wallingford Anna Jean Allen, West Liberty Mary Casey-Sturk, Wilder Jill Evely, Wilmore LOUISIANA Sundra Hauck, Bogalusa Blanchie Morrison, Elmer Edith Betz, Ethel Brenda Melancon, Gonzales Pam Holloway, Marion Kathleen Drott, Pineville Betty Janway, Ruston Sandi Pichon, Slidell Codie Ray, Tallulah 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 Pam Brooks, South Berwick Heidi Harrington, Steuben Brenda Deveau, Van Buren MARYLAND Beverly Sprague, Baltimore Margaret Adina O’Bryon, Bel Air Alice Krohn, Catonsville Priscilla Weaver, Hagerstown Debbie Wilkerson, Lusby Charles Keating, Manchester Rosemary Pryor, Pasadena Judith McGhan, Perry Hall Barbara Davis, Salisbury Betsy Hedeman, Timonium Gail Buss, Westminster MASSACHUSETTS Joanie Elbourn, Gardner Arden Billings, Greenfield Christine Omar, Harwich Port Charlotte Baillargeon, Hinsdale Mary West, Marstons Mills Maria Mulligan, Methuen Nancy Lore, Rockland Maria Regakis, Somerville Kaye Gooch, Sudbury Judith Sumner, Worcester MICHIGAN Patricia Thomet, Alto Donna Mantha, Augusta Ted Pottle, Berrien Springs Peggy Burdick, Burlington Lynn Miracle, Burton Shirley De Lange, Byron Center Teri Rasey-Bolf, Cadillac Diane Pickel, Comstock Park Connie Simon, Durand Susan Falk, Eastpointe Marti VanOrder, Evart Deborah Amrine, Grand Haven Casey Stellini, Grand Junction Barb Ruis, Grandville Jackie Riley, Holland Anne Heinonen, Howell Linda Knoll, Jackson DiAnn Mallehan, Kentwood Marcy Cella, L’Anse Virginia Ferris, Lyons Geraldine Grisdale, Mt. Pleasant Shirley Beachum, Shelby Jessie Strobbe, Smiths Creek Kathy Dorman, Snover Marsha Ransom, South Haven Dona Erhart, Stockbridge Winifred Winch, Wetmore Vicki Roelofs (dutchmom4mi), Wyoming MINNESOTA Joan Taylor, Adrian Linda Nilsen, Anoka Barbara Wellnitz, Ashby Patricia Axelsen, Aurora Sandy McKenzie, Braham Judi Oudekerk, Buffalo Mary Kay Morris, Cokato Ann Botten, Courtland Marlene Muckenhirn, Delano Connie Johnson, Detroit Lakes Tami Escher, Dumont Renee Schwebach, Dumont Helen Cluts, Eden Prairie Deanna Richter, Elmore Julianne Johnson, Grove City Katie Koziolek, Hartland Mary Jo O’Brien, Hastings Dotty Egge, Pelican Rapids Kari Rosenow, Roseau LaVonne Hegland, St. Michael Dianne Bettin, Truman Dawn Fagerstrom, Warren Bethel Walters, Willow River Kay Schuch (KC10), Winthrop MISSISSIPPI Anne Glidewell, Booneville DeLois Douglas, Charleston Shirley Glaab, Hattiesburg Nancy Jernigan, Laurel Linda Finn, Louisville Rita Futral, Starkville MISSOURI Barbara Lovercamp, Alma Linda Wilson, Anderson Debbie Johnson (Grammy Debbie), Centertown Sasha Cummings, Hazelwood Virginia Watson, Kirksville Karren Chamberlain, Linn Creek Bernice Morris, Marshfield Sonja Blow, Nixa Tammy Breen, O’Fallon Marietta Slater, Thayer Judy Marshall, Waverly MONTANA Donna Mantha, Augusta Dixie Lee Harmon, Bainville Nancy Fettig, Billings Gail Kuntz, Dillon Doris Galleske, Fairview Jan Roat, Grass Range Carolyn Weinberg, Hardin Beverly Stiger, Helena Joy Maynard, St. Ignatius Janet Loomis, Terry NEBRASKA Ellen Teter, Arapahoe Bonnie Myers, Callaway Ina Schmillen, Elkhorn Alice Tatro, Geneva Deb Waggoner, Grand Island Tami Kuehl, Loup City Jenny Hughson, Mitchell Judy Kamalieh, Nebraska City Judy Katskee, Omaha Amy Sauser, Omaha Susan O’Brien, Scottsbluff Joie Youngs, Scottsbluff Dee Falk, Stromsburg Betty Ruenholl, Syracuse NEVADA Karen Sikora, Dayton Jenece Howard, Elko Rebecca Jones, Henderson Barbara Murphy, Incline Village Nancy Beckerbauer, Las Vegas Sharon Peterson, Las Vegas NEWHAMPSHIRE Nancy Gaver, Brookfield Karen Clough, Danville Colleen Palmer, Epping Linda Harrington, Hudson Inge Schermerhorn, Kingston Margaret Drye, Plainfield Tracy Weber, Swanzey Sarah Sanville (snowboardgirl), Troy NEWJERSEY Nancy Zimmerman (NanZim), Cape May Court House Helga Schlape, Florham Park Sally Treonze, Hillsborough Roberta Strohmaier, Lebanon Kelly Williams, Morganville Janie Zirbser (Appy_Girl), Mullica Hill Stephanie Hanisak, Port Murray Marie Forte, Raritan Nancy Negvesky, Somerville NEWMEXICO Catherine Hayes, Albuquerque Molly Seidel, Edgewood Pamela Huntley, Grants Carol Mead, Los Alamos Terri Kearns, Roswell Alpha Wilson, Roswell NEWYORK Sandy Starks, Amherst Marilee Merle, Attica Judy Losecco, Buffalo Nancy Breen, Canastota Margaret Gage, Cherry Valley Michele Van Dewerker, Cherry Valley Rebecca Gage, Cobleskill Tiffany Wacaser (Swedemom), Cortlandt Manor Susan Stetzel (sstetzel), Gainesville Janice Arnold, Gansevoort Karen Buhr, Gasport Helen Phillips, Horseheads Cheryl Barney, Le Roy Mary Malinowski, Lee Center Frances Boise, Marion Lucia Johnson, Massena Linda-Ann Wargo (wargofive), North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kelly Woods (darkblue0729), Schenectady Kristine Chayes, Smithtown Penny Sands Fersko, Staten Island Susan Seymour, Valatie Harmony Tardugno, Vernon Center Kathy Anderson, Wallkill NORTHCAROLINA Cindy Winter-Hartley, Cary Katie Sloan, Charlotte Mary Lou Robison,Greensboro Paula Chewning Walls, Greenville Margie Kirkman (Cubbybear), High Point Linda Thompson, High Point Jane Needham, River Bend Hilda Pardue, Ronda Dorothy Baker, Southern Pines NORTHDAKOTA Jeri Dobrowski, Beach Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray Marilyn Hodenfield, Ray Sarah Goetz, Richardton Lillian Domres, Towner Elmeda Johnson, Williston Trish Gehlhar, Ypsilanti OHIO Doris Taekett, Alger Bev Spain, Bellville David Klein, Berkey Diane Turner, Brunswick Sherry Masters, Cincinnati taste home F I E L D E D I T O R S Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, tips and more with our staff and on-line community. Take a look...maybe one of them lives in your neighborhood! Names in parenthe- ses denote Field Editors’ on-line screen names. Visit tasteofhome.com/ community ON THE WEB 72_tasteofhome.com JUNE/JULY2009 TOH FIELDEDITOR T A S T E O F H O M E F I E L D E D I T O R S Kimberly Rice, Cincinnati Ruth Stoops, Cincinnati Shannon Arthur (ScottsGrace), Circleville Kim Wallace, Dennison Freda Becker, Garrettsville Carole Finney, Harrisville Betty Spencer, Hopedale Catherine Dawe, Kent Linda Miller, Lowell Debra Dohy, Massillon Diane Shipley, Mentor Ben and Arie Coblentz, Millersburg Polly Coumos, Mogadore Marilyn Bick, Norwalk Julie Mosier, Perrysville Shirley Heston, Pickerington Eldora Willford, Plymouth Dolores Ann Thorp, Salineville Robert Breno, Stongsville Susan Kieboam (Alliea), Streetsboro Phyllis Jarman, Warren Vikki Rebholz (RebholzV), West Chester Lavonn Bormuth, Westerville Pat Waymire, Yellow Springs OKLAHOMA Denise Vineyard, Ardmore Barbara Shepherd, Edmond Peggy Goodrich, Enid Flo Burtnett, Gage Kay Curtis, Guthrie Stacey West-Feather, Jay Donna Brockett, Kingfisher Nancy Johnson, Laverne Linda Foreman 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Interested in becoming a volunteer Field Editor for Taste of Home? Field Editors share recipes, cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the application form at www.tasteofhome.com/apply Garden Green SAVE GREEN! GARDENING GARDENING FORLESS! 50PLANTS THAT STRETCHYOUR $$$ Water Smart,Cut Costs GROWORGANICVEGGIES ONADIME 650EASY EARTH-FRIENDLY IDEAS THAT SAVE HUNDREDS! Frugal Gardeners ShareTheir Secrets ® P lu s FUSS-FREE FLOW ERS FOR W ILDLIFE DOLLAR-SAVVY DIY PROJECTS GrowGreen SaveGreen DISPLAY UNTIL AUGUST 17, 2009 | $10.99 Achieve the gardenof your dreams while saving money, time and the planet. Packed with 144 pages of frugal, earth-friendly tips, shortcuts and ideas for going “green,”this special edition of Birds &Blooms features: Money-saving secrets for chemical-free lawns, healthy veggie gardens and beautiful blooms. 50best plant picks for water-wise and fuss-free yards and gardens. Thrifty ideas for recy- cling everyday items. Dollar-savvy projects that you can do in a day! ® Lookfor GardeningGreen for Less wherever magazinesaresold! DON’T MISSIT! Grilled Tilapia with Pineapple Salsa*—$1.81........................................56 Ham & Sweet Potato Kabobs $2.28..........................................................54 Marinated Chuck Steak $1.33...........................................................52 Penne & Sausage Casseroles $1.75...........................................................62 Pronto Vegetarian Peppers* $3.07..........................................................28 Romano Basil Turkey Breast $1.83...........................................................53 Summertime Spaghetti Sauce* $2.02..........................................................41 Teriyaki Grilled Chicken $1.52...........................................................53 SALADS & DRESSINGS Arugula Summer Salad* 77¢ ............................................................69 Fabulous Fruit Salad—91¢.........48 Garden Chickpea Salad $3.00.........................................................32 Grilled Greek Potato Salad* 79¢ .............................................................16 Italian Garden Salad—$1.33......19 Mediterranean Salad*—52¢......17 Mom’s Special Potato Salad 45¢ .............................................................65 South-of-the-Border Caprese Salad—$1.23..........................................41 Sweet Onion, Tomato & Cuke Salad—94¢............................................36 SANDWICHES & WRAPS Crab Toast—$2.11.............................43 Fresh Mozzarella Sandwiches $2.10...........................................................36 Mexican Lettuce Wraps* $1.47...........................................................28 Shredded Beef Au Jus $1.68..........................................................65 SIDE DISHES Calico Beans—66¢...........................17 Cheese & Parsnip Mashed Potatoes—$1.87.................................62 Country-Style Tomatoes 84¢ .............................................................41 SOUPS, STEWS & CHILI Chilled Melon Soup*—99¢......48 Roasted Tomato Soup with Fresh Basil*—$1.36..........................69 Yellow Tomato Soup with Goat Cheese Croutons—$3.13............45 COOKINGFOR 2? As a bonus, our Test Kitchen has “paired down” more recipes from this issue. Find their “serves 2” versions at tasteof home.com/plus Flounder with Shrimp Stuffing, 69 Fresh Mozzarella Sandwiches, 36 Grilled Country-Style Ribs, 50 Grilled Tilapia with Pineapple Salsa, 56 Ham & Sweet Potato Kabobs, 54 Roasted Tomato Soup with Fresh Basil, 69 APPETIZERS & SNACKS Festive Shrimp Tarts—29¢.........24 Fried Clams—78¢.............................12 Mediterranean Tomato Bites—42¢..............................................41 Microwave Potato Chips—33¢............................................37 Thai Steak Skewers—99¢...........24 Tomato-Jalapeno Granita*—43¢.....................................45 BEVERAGES Berry Splash Smoothies* $1.50...........................................................31 Lemony Cooler—34¢....................19 Rhubarb Slush—47¢.......................65 Watermelon Sherbet Smoothies*—98¢.............................49 BREADS, MUFFINS & ROLLS Tomato & Brie Focaccia 72¢ .............................................................45 BREAKFAST Batter-Be-Good-To-Me Pancakes*—$1.91..............................26 Creamy Breakfast Muesli with Yogurt and Berries*—$3.01 .......27 CONDIMENTS Garden Tomato Relish* 18¢ .............................................................43 Mexican Salsa*—19¢......................59 *RECIPE INCLUDES NUTRITION FACTS NOTED COST IS PRICE PER SERVING RECIPE INDEX JUNE/JULY 09 54 Vol. 17, No. 3, June/July 2009 © Reiman Media Group Inc. 2009. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). 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Please submit digital images as jpegs at 300 dpi. 32 62 21 ON THE WEB Presto Black Bean & Corn Salsa*—36¢...........................................45 Refrigerator Dill Pickles 25¢ .............................................................35 Watermelon Salsa*—28¢...........48 DESSERTS Cakes &Tortes America’s Birthday Cake $1.15...........................................................20 Berry Cheese Torte—72¢............21 Cream Cheese Pound Cake 36¢ .............................................................59 Lemon Blueberry Shortcakes 66¢ ..............................................................21 Old-Fashioned Cherry Torte 52¢ .............................................................65 Cookies &Bars Italian Cookies*—7¢.......................69 Peanutty Candy Bars—39¢.......74 Miscellaneous 1-2-3 Blackberry Sherbet* 92¢ ..............................................................21 Pies &Tarts Frosty Coffee Pie—$1.05...........38 MAINDISHES Blue Cheese Flank Steak* $2.30..........................................................55 Braided Pork Tenderloins $2.41...........................................................62 Bruschetta Pizza—$1.60.............43 Cabernet Marinara Pasta $1.73...........................................................43 Flounder with Shrimp Stuffing $2.99.........................................................69 Grilled Country-Style Ribs $2.12...........................................................50 Few people get to combine their two loves into something that makes a difference. Mary Schmit- tinger is one of the lucky ones. Her love of baking and dogs has helped further a cause that’s close to her heart. After adopting a golden re- triever from a local dog rescue group, Mary and several members of the group started their own rescue, Wisconsin Adopt A Golden Retriever. The nonprofit group, run by volunteers, provides new beginnings to unwanted dogs that have been surrendered or abandoned. Last year, 167 of the family-friendly canines were rescued and placed into foster or long-term homes. WAAGR esti- mates the cost of placing each dog is more than $500. Since WAAGR relies solely on donations, the group holds many fund-raisers to cover veterinary bills and other costs of running the rescue. That’s where Mary’s knack for baking comes in. In ad- dition to serving as director and home visit coordinator for the group, Mary has been baking for fund-raisers since 2004. She knows what goodies will sell the best. Homemade cookies, quick breads, Amish friendship bread and her chewy Peanutty Candy Bars are usually gone in a flash. “It takes a lot of work to make the group successful,” says Mary, “but being able to place a scared, unwanted dog in a loving home makes it all worthwhile.” CLOSE TO HOME pet project This fund-raiser’s mission has truly gone to the dogs CARE TOSHARE? Submit your own experiences, read other stories and join the Cooks Who Care com- munity at cooks whocare.com peanutty candy bars PREP: 15 MIN. BAKE: 15 MIN. + CHILLING YIELD: 2 DOZEN Mary Schmittinger // COLGATE, WI 4 cups quick-cooking oats 1 cup packed brown sugar 2/3 cup butter, melted 1/2 cup plus 2/3 cup peanut butter, divided 1/2 cup light corn syrup 1 tsp. vanilla extract 1 pkg. (11 oz.) butterscotch chips 1 cup (6 oz.) semisweet chocolate chips 1 cup chopped salted peanuts In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges. In a microwave-safe bowl, melt but- terscotch and chocolate chips; stir until smooth. Stir in peanuts and re- maining peanut butter; spread over the oat mixture. Refrigerate for at least 1 hour before cutting. EDITOR’S NOTE: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. —Mary Schmittinger COLGATE, WI “ Being able to place a scared, unwanted dog ina loving home makes it all worthwhile. ” ON THE WEB Nothing less than 100 % ™ hing less than 100 %% ™ NNthi t NNN ©2009 IBC Nothi ng les than 100% That ’ s our p romi e. Every sl i ce of Nature’ Pri e® Bread is baked the wa y nature intende . 10 0 % natural. Never any art i icial flavors. No tran fats. Jus t the purest , mo t del i cious ingredients nature ha to of er. And all our breads are made without high fructose corn syrup. hat’s our promise. That ’ o u r pri e. ™ Dofino cheese can be found in your grocer’s specialty cheese department. For more recipes, please visit www.dofinousa.com Pasta with Chicken and Broccoli 6 oz. Dofino Havarti, shredded 3 tbsp. red chili pepper, coarsely chopped 4 tbsp. butter 3 small garlic cloves, chopped 1 lb. chicken breasts, sliced 3/4 tsp. salt 2 cups broccoli florets 1 16 oz. box spaghetti Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken and brown, approximately 3 minutes. Remove from pan. Melt the rest of the butter and add broccoli, chili pepper and garlic; sauté approximately 1 min- ute. Return the meat to the pan and season with salt. Fry for another minute. Cook pasta according to package directions and drain. Serve chicken and broccoli mixture on pasta and top with shredded cheese. Makes 6 servings. Dofino Havarti is a mild, buttery, slightly nutty flavored, all natural cheese, renowned as a beautiful addition to almost any dish. All Dofino cheeses are traditionally crafted in Wisconsin using rBST-free milk from local farmers. Havarti’s Danish heritage and time-honored traditions of great cheese-making are evident in this wonderfully delicious cheese. You’ll enjoy a glorious sensation of flavor and a nurturing texture with every bite. So, no matter what you make, Dofino Havarti makes it better. Dofino havarti adds so much to recipes, families finish meals in record time! * No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.