Taste of Home Magazine - June 2008 - SHL Team

BUDGET
FRIENDLY
RECIPES
7
6
Cool off
gelato,
icecream
&toppings
Luscious caramel. Fresh cream. Extraordinary taste. Its Only Natural.
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Lusc LLLLLLLLLLLuuuuu LLLLLLLLLLLLLL
SERVED
ONOURCOVER
Family Favorite Kabobs
page 18
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
FOODSTYLIST
Diane Armstrong
June & July 2008
SWEET & SAVORY SUMMER
7 Heres the Scoop
Homemade ice cream, gelato, toppings
13 Plan a Potluck Picnic
Terrific food to take along
14 Summer Sizzler
for Two
Downsized steak dinnerso satisfying
15 Gotta Try It!
Slice into a luscious ice creamcake
16 Fire It Up
Grilled ribs, chicken and more
{
THIS ISSUES
CONTEST
Corn Is King!
Plus more great recipes
on handy cards
35
24 Come and Get It
Gluten-Free!
Afield editor shares tasty burger meal that
everybody enjoys
26 FreshSalads &
Sandwiches
Perfect for casual meals
30 Kids in the Kitchen
Start emyoungtheyll love cooking
32 Hold Em or Fold Em
Texas flavors are in the cards!
24
FEATURES
21 Just Desserts
Cake, pie and a pretty parfait
28 Moms Best Meal
Her summer homecoming breakfast
56 Snacks & Appetizers
An assortment of marvelous munchies!
58 Healthy Choices
Light lasagna, salads and trifle
60 Meal in Minutes
Quick-to-fix tuna steaks satisfy
63 Cooking School Favorite
Terrific marinated grilled salmon
69 Cooks Who Care
Cinnamon rolls for a cause
PLUS Means
You Get More!
tasteofhome.com/plus
Subscriber-only bonus
recipes and features
+ Extra recipes just for two
+ Kabobsa variety to grill
+ Easy summer sandwiches
+ More Moms Best Meals
+ Helpful cooking videos
Starchy & Husk
Missing in Action!
See page 68 for details on our
new Hide & Seek contest
56
32
26
21
14
16
Printed on
Recycled
Paper
69
DEPARTMENTS
Does Anyone Have? . . . . . . . . . . . 31
NewRecipe Contest . . . . . . . . . . 53
Tour My Kitchen . . . . . . . . . . . . . . 54
Ask Our Test Kitchen Staff . . . . 62
Stirring Comments . . . . . . . . . . . 64
Meet Our Field Editors . . . . . . . .65
this symbol indicates the recipe
contributor is a TOHfield editor
Field Editor Spotlight . . . . . . . . . 65
Favorite Grace . . . . . . . . . . . . . . . . 68
Hide & Seek Contest . . . . . . . . 68
Recipe Index . . . . . . . . . . . . . . . . . 70
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TA B L E TA L K
. . . . . . . . . . . .
Kids in the Kitchen = Yummy Fun!
New this issue is a feature focused on cooking with
kids, with recipes children can help make or even pre-
pare themselves once they have a little experience un-
der their beltser, aprons. Weve had so many moms
and grandmas request recipes geared for young cooks
so here we go!
This time in Kids in the Kitchen (page 30), youll meet
Jack, a kitchen veteran at 4. Hes making some good stuff the children
in your family will want to try. Let us hear how you like the new feature.
And please send easy recipes for budding cooksand pictures of yours.
Colorful Kitchen Textbook
Well select recipes that appeal to older kids, too, like Nathan and Josse-
lyn Schaad (below) of Manteca, California. Their mom, Theresa, wrote,
We home-school our children and noticed they enjoyed helping in the
kitchen. So as part of our nutrition class, I assigned them to plan and
prepare a meal once a week.
Excited, they took out all my Taste of
Home magazines and began. The results
have been wonderfully delicious. Both
Nathan and Josselyn are now skilled at a
variety of cooking techniquesand I get a
day off once a week. Thank you for a truly
family publication!
Bite into Corn at Its Best!
Corn Is King this issue, with the winning recipes from
our big national contest showcasing golden kernels at their
best (page 35). From great grilled corn to a colorful salad
and sides, youre in for a treat.
Contest-winning recipes always top the list of reader
favorites in our surveys. So were really excited about the
big, new Taste of Home Winning Recipes cookbook!
A beautiful hardcover five-ring binder, it includes 645
award-winning recipes from our contestseach with a
mouth-watering color photo. Look for it wherever
books are sold and at ShopTasteofHome.com.
Please Rate the Recipes
Did you knowthat at tasteofhome.com, youre invited to rate recipes fromour
magazines and comment onyour experience? Its fun, interesting and helpful
to other cooks. For more of whats newonour Web site, turnthe page.
Weve filled this sunny issue to the brim with lip-smacking summer
recipesall shared by readers like you. Enjoy!
The Taste of Home Staff
editors@tasteofhome.com
Editor in Chief Catherine Cassidy
Creative Director Ardyth Cope
Food Director Diane Werner
Editor Ann Kaiser
Managing Editor Barbara Schuetz
Senior Art Director Sandra L. Ploy
Food Editor Patricia Schmeling
Associate Editor Cheri Mantz
Recipe Asset Coleen Martin, Manager
Systems Sue A. Jurack, Specialist
Recipe Editors Mary King, Christine Rukavena
Copy Editor S.K. Enk
Editorial Assistant Jane Stasik
Executive Assistant Marie Brannon
Graphic Design Intern Sarah James
. . . . . . . . . . . .
Test Kitchen Manager Karen Scales
Associate Food Editors Alicia Bozewicz, Tina Johnson,
Marie Parker, Annie Rose
Test Kitchen Assistants Rita Krajcir, Sue Megonigle,
Megan Taylor
. . . . . . . . . . . .
Photographers Rob Hagen (senior),
Dan Roberts, JimWieland,
Lori Foy
Set Stylists Jenny Bradley Vent (senior),
Stephanie Marchese (senior),
Melissa Haberman,
Dee Dee Jacq
Food Stylists Sarah Thompson (senior),
KaitlynBesasie, TamaraKaufman
Assistant Food Stylists Alynna Malson,
Shannon Roum, Leah Rekau
Photo Studio Coordinator Kathy Swaney
. . . . . . . . . . . .
Chief Marketing Officer
Lisa Karpinski
General Manager, tasteofhome.com
Renee Jordan
Executive Editor, Digital Media
Bob Ottum
. . . . . . . . . . . .
A DV E R T I S I NG S A L E S
Vice President, Integrated Sales &Marketing
Mark Wildman
Executive Director, Integrated Sales &Marketing
Maureen OConnell
Vice President
Integrated Partnerships for Taste of Home
Lora Gier
NewYork 1-212/993-5224
Eastern Account Director, Mary Gilbert
Eastern Account Manager, Kristine Cronin
Chicago 1-847/226-2959
Midwest/West Account Director, Kelly Paxson
Los Angeles 1-310/479-1332
Western Account Director, Tiffany Grana
Advertising Traffic Specialist
Kristine Jacobson
. . . . . . . . . . . .
Director, Taste of Home Cooking Schools
Sandy Bloom
Taste of Home Public Relations
Bethany Bradley
. . . . . . . . . . . .
T HE R E A DE R S DI GE S T A S S OC I AT I ON, I NC .
President and Chief Executive Officer
Mary G. Berner
President, RDA Food &Entertaining
Suzanne M. Grimes
President, Consumer Marketing
Dawn Zier
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June & July 2008
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TASTE OF HOME
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get a makeover!
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June & July 2008
7
heres
the scoop!
Why not plan an old-fashioned ice cream social
for a warm summer evening? With these refreshing recipes,
its sure to be luscious and lots of fun.
Lemon
Gelato
Strawberry Cheesecake
Ice Cream
PREP: 50 min. + freezing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Jacki Prettyman
Fort Scott, Kansas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This is the best ice cream we have ever
found. It really tastes like frozen cheesecake.
I like to make it in the morning and let it
ripen in time for supper, but my husband
usually cant wait that long!
4 cups half-and-half cream, divided
2-1/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 packages (8 ounces each) cream
cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 package (16 ounces) frozen
unsweetened strawberries,
thawed and sliced
In a large heavy saucepan, heat the half-
and-half to 175; stir in the sugar until dis-
solved. Whisk a small amount of the hot
mixture into the eggs. Return all to the
pan, whisking constantly. Cook and stir
over low heat until mixture reaches at
least 160 and coats the back of a metal
spoon. Remove from the heat. Cool quick-
ly by placing pan in a bowl of ice water;
stir for 2 minutes. Stir in whipping cream
and vanilla. Press plastic wrap onto sur-
face of custard. Refrigerate for several
hours or overnight.
In a large mixing bowl, beat the cream
cheese, lemon juice and peel until blend-
ed. Gradually beat in the custard mixture.
Stir in strawberries.
Fill cylinder of ice cream freezer two-
thirds full; freeze according to manufac-
turers directions. Refrigerate remaining
mixture until ready to freeze. Transfer to
a freezer container; freeze for 2-4 hours
before serving. Yield: 3 quarts.
Nectarine Ice Cream
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Edna Hoffman
Hebron, Indiana
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
When nectarines are in season and at their
sweet, juicy peak, we treat ourselves to this
wonderful homemade ice cream. The fresh fruit
flavor and hint of almond make it very special.
8
TASTE OF HOME
\
Cookie Dough Ice Cream
Nectarine Ice Cream
Strawberry Cheesecake
Ice Cream
/
June & July 2008
9
BOWL EMOVER!
Dress up purchased waffle bowls
by dipping the rims in melted choco-
late and then in nuts, coconut, can-
dies or colorful decorating sprinkles.
Peaches are a good substitute in this recipe.
2 cups milk
3/4 cup sugar
1-1/2 cups mashed fresh nectarines
(about 6 medium)
1-1/2 teaspoons lemon juice
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
In a small saucepan, heat milk to 175; stir
in sugar until dissolved. Cool quickly by
placing pan in a bowl of ice water; stir for
2 minutes.
In a small bowl, combine nectarines
and lemon juice. In a large bowl, combine
the milk mixture, cream, extracts and salt;
stir in nectarine mixture.
turers directions. Transfer to a freezer
container; freeze for 2-4 hours before
serving. Yield: about 1 quart.
Cookie Dough
Ice Cream
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stacie Wash
Chesterfield, Virginia
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
My grandmother makes a chocolate chip
cookie dough cheesecake every time my
brother comes home. It inspired me to put
together two of my favorite thingscheese-
cake and ice cream. This recipe is the deli-
cious result!
3/4 to 1 cup refrigerated chocolate
chip cookie dough
CRUST:
2 cups chocolate grahamcracker
crumbs (about 26 squares)
2 tablespoons sugar
1/2 cup butter, melted
ICE CREAM:
2 cups half-and-half cream
1 cup sugar
2 cups heavy whipping cream
6 teaspoons vanilla extract
12 ounces creamcheese, softened
and cubed
Pinch off small pieces of cookie dough;
place on a greased baking sheet. Cover
and freeze.
Meanwhile, for crust, in a bowl, com-
bine cracker crumbs and sugar; stir in
butter. Press into a greased 15-in. x 10-in.
x 1-in. baking pan. Bake at 350 for 11-15
minutes or until set. Cool on a wire rack.
Break into small pieces and set aside.
For ice cream, in a small saucepan, heat
half-and-half to 175; stir in sugar until dis-
solved. Remove fromthe heat. Cool quick-
ly by placing pan in a bowl of ice water;
stir for 2 minutes. Pour into a large bowl.
In a blender, combine the cream, vanilla
and cream cheese; cover and process un-
til smooth. Stir into half-and-half mixture.
Cover and refrigerate for several hours or
overnight.
turers directions (mixture will be very
soft). Refrigerate remaining mixture until
ready to freeze.
In a large bowl, layer a third of the ice
cream, cookie dough pieces and crust
mixture; repeat layers twice. Swirl ice
cream. Freeze for 2-4 hours before serv-
ing. Yield: 2 quarts.
EDITORS NOTE: For food safety reasons, use only
commercially prepared cookie dough.
Lemon Gelato (Photo on page 7)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gail Wang
Troy, Michigan
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
On a trip to Italy, I became addicted to gela-
to. My favorite choice was lemon because
Italian lemons have an intense flavor. This
recipe brings back memories of our vacation.
1 cup milk
1 cup sugar
5 egg yolks, beaten
3 tablespoons grated lemon peel
3/4 cup lemon juice
In a small heavy saucepan, heat milk to
175; stir in sugar until dissolved. Whisk a
small amount of hot mixture into egg
yolks. Return all to the pan, whisking con-
stantly. Add lemon peel. Cook and stir over
lowheat until mixture reaches at least
160 and coats the back of a metal spoon.
Remove from heat; strain. Stir in lemon
juice. Cool quickly by placing pan in a
bowl of ice water; stir for 2 minutes. Stir
in cream. Cover and refrigerate for sever-
al hours or overnight.
turers directions. Refrigerate remaining
mixture until ready to freeze. Transfer to
a freezer container; freeze for 2-4 hours
before serving. Yield: 1-1/2 quarts.
HELP YOURSELF.
Fill cupcake tins with a selection of ice
creamtoppings for a make-your-own
sundae treat.
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10
TASTE OF HOME
\
Banana Caramel
Topping
PREP/TOTAL TIME: 10 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Angie Cassada
Monroe, North Carolina
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This topping was made famous in New Or-
leans, and the recipe came from a hotel chef
there. Guests rave about it when I make it.
1 jar (12-1/4 ounces) caramel ice
cream topping
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
5 medium firm bananas, cut into 1/4-
inch slices
1 teaspoon rum extract
Vanilla ice cream
top
it off...
What could make ice cream
even more delicious? Gooey
homemade toppings, of course!
PHILADELPHIA PEACHES N CREAM
NO-BAKE CHEESECAKE
Prep: 15 minutes Total: 4 hours 15 min. (incl. refrigerating)
2 cups HONEY MAID Graham
Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA
Neufchtel Cheese, 1/3 Less Fat
than Cream Cheese, softened
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of
13x19-inch pan. Refrigerate while preparing lling.
BEAT Neufchtel cheese and remaining 3/4 cup sugar in large bowl with electric
mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and
whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until rm. Store leftovers in refrigerator.
Makes 16 servings, 1 piece each.
Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
Create your own cheesecakes at creamcheese.com
2008 Kraft Foods
1 pkg. (4-serving size) JELL-O Brand
Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE
Whipped Topping, thawed
Share a delicious secret.
A LI TTLE TASTE OF HEAVEN
ITS MADE WITH 1/3 LESS FAT PHILLY.
Philly Neufchtel has All the Taste of Regular PHILLY with 1/3 Less Fat.
In a large saucepan, combine the ice
cream topping, lemon juice, cinnamon
and lemon peel. Cook and stir over medi-
um heat until heated through.
Just before serving, stir in bananas
and extract. Serve over ice cream. Yield:
3-1/2 cups.
Raspberry Sauce
PREP: 15 min. + cooling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Marilyn Cox
Sayre, Pennsylvania
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
My family has enjoyed this recipe for many
years. Serve the pretty sauce well chilled over
ice cream, and top with whipped cream.
1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozen
sweetened raspberries, thawed,
divided
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice
In a large saucepan, combine sugar and
tapioca. Add one package of raspberries;
stir to coat. Let stand for 15 minutes.
Stir inthe water, cinnamonstick, salt and
nutmeg. Bring toa boil over mediumheat,
stirring occasionally. Remove fromthe
heat. Addthe lemonjuice andbutter; stir
until butter is melted. Cool for 20 minutes.
/
June & July 2008
11
Discard cinnamon stick. Gently stir in
remaining raspberries. Cover and refriger-
ate until chilled. Serve over ice cream.
Yield: 3 cups.
NUTRITIONFACTS: 1/4 cup (calculated without ice
cream) equals 82 calories, 1 g fat (1 g saturated fat),
3 mg cholesterol, 32 mg sodium, 19 g carbohydrate,
2 g fiber, trace protein. DIABETICEXCHANGES: 1/2
starch, 1/2 fruit.
Butter Pecan Sauce
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Delores Goossen
Morris, Manitoba
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Try this rich, buttery sauce over ice cream,
fried ice cream or slices of angel food cake for
a satisfying dessert. Its so delicious!
1/2 cup butter, cubed
3/4 cup sugar
1/4 cup light corn syrup
1 cup chopped pecans, toasted
Vanilla ice cream
In a large heavy saucepan, cook butter
over medium heat for 4-6 minutes or until
golden brown. Stir in sugar and corn
syrup; cook and stir for 2 minutes or until
sugar is dissolved. Remove from the heat;
gradually stir in cream.
Bring to a boil. Reduce heat to medium.
Cook until sauce begins to thicken. Re-
move from the heat. Stir in pecans and
vanilla. Serve warm over ice cream. Yield:
2 cups.
PHILLY BBQ
RANCH CHICKEN DIP
Prep: 10 minutes Total: 12 minutes
1 pkg. (8 oz.) PHILADELPHIA
Neufchtel Cheese, 1/3 Less Fat than
Cream Cheese, softened
1/4 cup KRAFT Original Barbecue Sauce
1 pkg. (6 oz.) OSCAR MAYER Grilled
Chicken Breast Strips, chopped
2 Tbsp. KRAFT Light Ranch Reduced
Fat Dressing
1/4 cup chopped red peppers
2 green onions, sliced
SPREAD Neufchtel cheese onto bottom
of microwaveable 9-inch pie plate; top
with barbecue sauce and chicken.
MICROWAVE on HIGH 2 min. or until
heated through; top with remaining
ingredients.
SERVE with WHEAT THINS Snack
Crackers and cut-up fresh vegetables.
Makes 2-1/4 cups or 18 servings,
2 Tbsp. each.
Substitute: Prepare as directed, using
your favorite KRAFT Barbecue Sauce.
Theyll grill you
for the recipe.
A LI TTLE TASTE OF HEAVEN
Di scover enter tai ni ng reci pes
at creamcheese.com
THE SECRET IS 1/3 LESS FAT PHILLY.
2008 Kraft Foods
12
TASTE OF HOME
\
&
What it is: Deni Automatic Ice Cream
Maker. Freeze the canister for 8 hours,
then fill with ice cream ingredients.
Makes 1-1/2 quarts. $59.99
Why we like it: Say good-bye to aching
armsthis easy-to-use electric ice
cream maker does all the work for you.
It even has a candy crusher so you can
easily add cookies, nuts and more into
your ice cream. In 30 minutes or less,
youve made a delicious, creamy dessert!
What it is: LollipopTree Dessert Sauces.
Top ice cream, pound cake or quick
breads for a flavor accent. Products are
good simple food made with organic
and all-natural ingredients. 11-ounce jar.
$8.00
Why we like it: Whats not to like? The
Chocolate Fudge Sauce, Raspberry
Sauce and indulgent Chocolate Mocha
Sauce are especially good warmed up
and drizzled over a chilled scoop of
vanilla ice cream. In addition to their
flavorful sauces, the folks at family-run
LollipopTree concoct jellies, savory
sauces and bread mixes in their New
Hampshire factory kitchen.
What it is: Indulge yourself with a
frosty delight from our new Cool &
Creamy cookbook. This full-size, hard-
cover book offers 212 sweet sensations,
from freezer pies and smoothies to tri-
fles and parfaits. $12.99
Why we like it: You cant go wrong
with a cookbook full of sweet treats to
cool you off on hot summer days. There
are quick and easy ideas to make for kids
as well as luscious desserts that are guar-
anteed to impress guests. We plan to
have fun with this cookbook all summer
long....and the rest of the year, too!
What it is: Chef s Choice Waffle Cone
Express. Included with this electric waf-
fle maker are traditional recipes and a
mold to curve your batter into the per-
fect cone. $59.99
Why we like it: Our Test Kitchen staff
had a blast with this fun, easy-to-use
treat maker. The best part? The result-
ing crunchy, malt-shop-quality waffle
cone, of course!
gadgets
goodies
For more information on these products, go to
tasteofhome.com/links.
We just had to let you in on a
few of the fun, summer finds
our TOH editors really like.
/
June & July 2008
13
STROMBOLI SANDWICHES VEGGIE POTATO SALAD
P OT LUCK P L E A S E R S
. . . . . . . . . . . .
Recipes
can be
found on
page 47
{ }
Pass the Word! We want your
plentiful potluck recipes and tips at
tasteofhome.com.
REFRIGERATOR PICKLES
big on
chocolate!
Pretty, mini
brownies add pizzazz
to this mouth-watering
picnic menu.
CHOCOLATE-
HAZELNUT
BROWNIE
BITES
14
TASTE OF HOME
\
Sirloin with Blue
Cheese Butter
PREP: 25 min. + chilling | GRILL: 10 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sharon Johnson
Minneapolis, Minnesota
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Few meats are as mouth-watering as a juicy,
grilled steak. And when you top a tender sir-
loin with savory blue cheese and walnut but-
ter, its mouth-watering and memorable.
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1/4 cup chopped walnuts, toasted
2 tablespoons minced fresh parsley
1-3/4 teaspoons minced fresh rosemary,
divided
6 large garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 boneless beef sirloin steaks (6
ounces each)
In a small bowl, combine the blue cheese,
butter, walnuts, parsley and 3/4 teaspoon
rosemary; set aside. Shape into a 5-in. log;
wrap in plastic wrap. Refrigerate for 30
minutes or until firm.
In a small food processor, combine the
garlic cloves, salt, pepper and remaining
rosemary. Cover and process until blend-
ed. Rub over both sides of steaks.
Grill steaks, covered, over medium heat
for 5-6 minutes on each side or until meat
reaches desired doneness (for medium-
rare, a meat thermometer should read
145; medium, 160; well-done, 170).
Unwrap blue cheese butter; cut two
1/2-in.-slices from log. Place one slice on
each steak. Cover and refrigerate remain-
ing butter for 1 week or freeze for up to 3
months. Yield: 2 servings.
Mixed Greens
with Garlic-Basil
Vinaigrette
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dawn Bryant
Thedford, Nebraska
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Almonds add flavor, texture and crunch
plus extra nutritionto this tart, cranberry-
studded salad. I like to serve it with Cornish
game hens, wild rice and broiled asparagus.
3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 tablespoon chopped fresh basil
2 teaspoons brown sugar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
Dash pepper
3 cups torn mixed salad greens
2 tablespoons chopped dried
cranberries
2 tablespoons sliced almonds,
toasted
In a small bowl, whisk the oil, vinegar,
basil, brown sugar, mustard, garlic and
pepper. Divide salad greens between two
plates; drizzle with dressing. Sprinkle
with cranberries and almonds. Yield: 2
servings.
Peaches n Cream Cups
PREP: 10 min. + chilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suzanne Cleveland
Lyons, Georgia
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
For a no-fuss dessert thats as refreshing as a
summer breeze, try these tasty treats with a
cool, creamy yogurt filling and a gingersnap
crumb topping.
1 gingersnap cookie, crumbled
1/4 teaspoon ground ginger
1 carton (6 ounces) peach yogurt
1/4 cup cream cheese, softened
1/3 cup sliced peaches, drained and
chopped
In a small bowl, combine crumbs and gin-
ger; set aside. In a small mixing bowl, beat
the yogurt, cream cheese and vanilla un-
til smooth. Fold in peaches.
Spoon into two 6-oz. cus-
tard cups; cover and refrig-
erate for 1 hour. Just before
serving, sprinkle with re-
served crumb mixture.
Yield: 2 servings.
PA RT Y OF T WO
. . . . . . . . . . . .
summer sizzler
This delicious downsized dinner wont heat up the kitchen.
{ }
Do you cook for one or two?
Share recipes for your best downsized
dishes at editors@tasteofhome.com.
SERVES TWO. Need more appeal-
ing small-scale recipes? Check out
www.tasteofhome.com/plus!
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June & July 2008
15
Cherry Ice Cream Cake
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kathy Kittell
Lenexa, Kansas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A friend shared this recipe, which has
become an all-time favorite of mine. Its so
versatile! Ive substituted different cookies
(macaroon or chocolate chip), ice cream
flavors and chips with delicious results.
2/3 cup heavy whipping cream
2 tablespoons butter
1 package (11 ounces) milk chocolate
chips
1 teaspoon vanilla extract
ICE CREAMCAKE:
2 pints cherry or cherry vanilla ice
cream, softened, divided
3 cups crushed shortbread cookies,
divided
1 pint vanilla ice cream, softened
In a small saucepan, heat cream and but-
ter over low heat until butter is melted;
remove from the heat. Add chips; let
stand for 1 minute. Whisk until sauce is
smooth. Stir in vanilla. Cool for 30 min-
utes, stirring occasionally.
Meanwhile, line the bottom and sides
of a 9-in. x 5-in. x 3-in. loaf pan with plastic
wrap. Spread 1 pint cherry ice cream into
prepared pan; sprinkle with 1 cup cookie
crumbs. Top with vanilla ice cream.
Freeze for 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce;
freeze for 20 minutes. Top with remaining
cherry ice cream; sprinkle with 1 cup
cookie crumbs. Cover and freeze for 4
hours. Transfer remaining sauce to a mi-
crowave-safe dish; cover and refrigerate.
Remove dessert from freezer 10 min-
utes before serving. Using plastic wrap,
remove dessert from pan; discard plastic
wrap. Press remaining cookie crumbs into
sides. Using a serrated knife, cut into 12
slices. Warm reserved sauce in a mi-
crowave; serve with ice cream cake. Yield:
12 servings (1-1/4 cups sauce).
G OT TA T RY I T
. . . . . . . . . . . .
16
TASTE OF HOME
\
Baby Back Ribs
PREP: 15 min. | GRILL: 1 hour 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Joanne Parks
Steger, Illinois
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
After many tries, these are the most tender
and best-tasting ribs I have ever made.
Everyone who tries them says the same!
2 racks pork baby back ribs
(about 4-1/2 pounds)
1/4 cup packed brown sugar
fire it up!
The sizzle of a hot grill is sure to make
your mouth water. Bask in the sun while
cooking up these savory grilled recipes.
Baby Back Ribs
Dilly Vegetable Medley
more Fire It Up! on page 18 >
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup barbecue sauce
1/4 cup nonalcoholic beer or beef
broth
Rub ribs with oil. In a small bowl, com-
bine the brown sugar, paprika, pepper,
garlic powder, onion powder and
cayenne; rub over ribs. Wrap in a large
piece of heavy-duty foil (about 28 in. x 18
in.). Seal the edges of foil. In a small bowl,
combine barbecue sauce and beer; set
aside.
Grill ribs, covered, over indirect medi-
um heat for 1 hour. Carefully remove ribs
from foil. Place over direct heat; baste
with reserved sauce. Grill 20 minutes
longer or until juices run clear and meat
is tender, turning once and basting occa-
sionally. Yield: 4 servings.
Theres no mistaking the full, juicy avor of a Johnsonville Smoked Brat.
Slowly and naturally smoked over real hardwoods. No liquid smoke,
no llers, no shortcuts. flavor up
www.johnsonville.com
2008 Johnsonville Sausage
Dilly Vegetable Medley
PREP: 25 min. | GRILL: 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rebecca Barjonah
Coralville, Iowa
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I love to eat what I grow, and Ive tried
many combinations of fresh vegetables from
my garden. This one is really great! I never
have leftovers when I make this tasty side.
1/4 cup olive oil
2 tablespoons minced fresh basil
2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
7 small yellow summer squash, cut
into 1/2-inch slices
1 pound Yukon Gold potatoes, cut
into 1/2-inch cubes
5 small carrots, cut into1/2-inchslices
In a very large bowl, combine the first five
ingredients. Add vegetables and toss to
coat. Place half of the vegetables on a
double thickness of heavy-duty foil
(about 18 in. square). Fold foil around
vegetables and seal tightly. Repeat with
remaining vegetables. Grill, covered, over
mediumheat for 20-25 minutes or until
potatoes are tender, turning once. Yield:
13 servings.
NUTRITIONFACTS: 3/4 cup equals 91 calories, 4 g
fat (1 g saturated fat), 0 cholesterol, 109 mg sodium,
12 g carbohydrate, 2 g fiber, 2 g protein. DIABETIC
EXCHANGES: 1 vegetable, 1 fat, 1/2 starch.
Family Favorite Kabobs
PREP: 30 min. + marinating
GRILL: 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dione Steffens
Dimmitt, Texas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
These hearty, meat-and-potato skewers have a
little something to please everyone, from
pineapple to pork. I cook these kabobs, even in
the winter; I just shovel a path out to the grill.
6 small red potatoes, halved
1-1/2 cups vegetable oil
1/3 cup lemon juice
1/3 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup soy sauce
3 tablespoons prepared mustard
3 teaspoons pepper
2 garlic cloves, minced
2 pork tenderloins (1 pound each),
cut into 1-inch cubes
3 medium ears sweet corn, cut into
1-inch wheels
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch
pieces
1 package (11-1/2 ounces) cherry
tomatoes
1/2 pound medium fresh mushrooms
1-1/2 cups cubed fresh pineapple
Place potatoes in a large saucepan and
cover with water. Bring to a boil. Reduce
heat; cover and simmer for 15-18 minutes
or until tender. Drain and cool slightly;
set aside.
In a small bowl, combine the oil, lemon
juice, Worcestershire sauce, vinegar, soy
sauce, mustard, parsley, pepper and gar-
lic. Pour half into a large resealable plas-
tic bag; add the pork. Pour remaining
marinade into another large resealable
plastic bag, add the vegetables and
pineapple. Seal both bags and turn to
coat; refrigerate for 2 hours. Drain and
discard both marinades.
On 12 metal or soaked wooden skewers,
alternately thread pork with vegetables
and pineapple. Grill, covered, over medium
heat for 8-10 minutes on each side or until
pork juices run clear. Yield: 6 servings.
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Stop food from sticking to tongs, spatulas, aluminum foil , even the grill. Stop food from sticking to tongs, spatulas, aluminum foil , even the grill.
re it up! frompage 16
Grilled Stuffed
Meat Loaf
PREP: 25 min.
GRILL: 50 min. + standing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Melissa Maseda
Dixon, California
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A twist on traditional meat loaf, this entree
gets you out of the kitchen to enjoy the sum-
mer sun. My husband loves this dish served
with grilled corn on the cob.
2 cups sliced fresh mushrooms
1 mediumonion, thinly sliced
1 tablespoon butter
1 egg, beaten
of edges. Roll up jelly-roll style, starting
with a short side and peeling foil away
while rolling. Seal seam and ends. Discard
the foil.
Prepare grill for indirect heat, using a
drip pan. Form a double thickness of
heavy-duty foil (about 14 in. square); cut
three slits in foil. Place meat loaf on foil;
place on the grill rack over drip pan.
Grill, covered, over indirect medium
heat for 35 minutes. Combine sauce ingre-
dients; brush over loaf. Grill 15-20 minutes
longer or until meat is no longer pink and
a meat thermometer reads 160. Let stand
15 minutes before slicing. Yield: 8 servings.
1/3 cup milk
1/2 cup old-fashioned oats
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared mustard
In a large skillet, saute mushrooms and
onion in butter until tender; set aside.
In a large bowl, combine the egg, milk,
oats, salt and pepper. Crumble beef over
mixture and mix well.
On a large piece of heavy-duty foil, pat
beef mixture into a 12-in. x 8-in. rectangle;
spoon mushroom mixture to within 1 in.
FOOD STICKS TO NOTHING
more Fire It Up! >

Family Favorite Kabobs Grilled Stuffed Meat Loaf
20
TASTE OF HOME
\
Bacon-Wrapped
Seafood Skewers
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Audrey Hagerty
Kunkletown, Pennsylvania
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
With a little kick from cayenne, these
scrumptious kabobs will be the hit of your
next barbecue. The crunchy bacon wraps
create moist, tender shrimp and scallops.
1/8 teaspoon garlic powder
12 uncooked jumbo shrimp, peeled
and deveined
6 large sea scallops, halved
widthwise
12 bacon strips, halved
1 mediumlemon, cut into wedges
In a large resealable plastic bag, combine
the lemon juice, cayenne and garlic pow-
der; add shrimp and scallops. Seal bag
and turn to coat; let stand for 10 minutes.
Meanwhile, in a large skillet, cook ba-
con over medium heat until partially
cooked but not crisp. Drain on paper tow-
els. Drain and discard marinade. Wrap
one bacon piece around each shrimp and
scallop half.
On six metal or soaked wooden skew-
ers, alternately thread the shrimp, scal-
lops and lemon wedges. Grill, covered,
over medium heat for 8-12 minutes or
until shrimp turn pink and scallops are
opaque, turning occasionally. Remove
from skewers; squeeze lemon wedges
over seafood. Yield: 3 servings.
Grilled Chicken
with Salsa
PREP: 25 min. + marinating
GRILL: 10 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Julie Simpson
North Aurora, Illinois
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I know summers arrived when I make this
grilled dish, with all its fresh ingredients. The
colorful salsa is bursting with zesty flavor.
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast
halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plumtomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely
chopped
In a large resealable plastic bag, combine
the first eight ingredients; add the chick-
en. Seal bag and turn to coat; refrigerate
for 4 hours. Meanwhile, in a small bowl,
combine salsa ingredients. Cover and re-
frigerate until serving.
Drain and discard marinade. Grill, cov-
ered, over medium heat for 5-6 minutes
on each side or until juices run clear.
Serve with salsa. Yield: 4 servings (3 cups
salsa).
EDITORS NOTE: When cutting hot peppers, dispos-
able gloves are recommended. Avoid touching your
face.
NUTRITIONFACTS: 1 chicken breast half with 3/4
cup salsa equals 185 calories, 4 g fat (1 g saturated
fat), 63 mg cholesterol, 178 mg sodium, 13 g carbo-
hydrate, 2 g fiber, 24 g protein. DIABETIC EX-
CHANGES: 3 very lean meat, 1 vegetable, 1/2 fruit,
1/2 fat.
SUMMER SIZZLE! Looking for
more great grilling ideas? Check out
tasteofhome.com/plus!
Bacon-Wrapped
Seafood Skewers
Grilled Chicken with Salsa
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June & July 2008
21
summer-day
delights
J U S T D E S S E RT S
. . . . . . . . . . . .
Sweeten an afternoon on the deck
or an indoor dinner with one of
the luscious recipes
on the next page.
Chocolate Party Cake
1 carton (8 ounces) frozen whipped
topping, thawed
English toffee bits, divided
1 grahamcracker crust (9 inches)
In a large mixing bowl, beat cream cheese
and sugar until smooth. Beat in cream un-
til blended. Fold in whipped topping and
1 cup toffee bits.
Spoon into crust; sprinkle with remain-
ing toffee bits. Cover and freeze overnight.
Remove fromthe freezer 10 minutes be-
fore serving. Yield: 6-8 servings.
Russian Cream
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Barbara Ulrich
Newark Valley, NewYork
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Im a busy veterinarian, so my husband,
Jim, and I share cooking duties for our fami-
ly. We love this pretty parfait, layered with
raspberries, and like serving it to guests.
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1 cup (8 ounces) sour cream
1 package (10 ounces) frozen
sweetened raspberries, thawed
Fresh raspberries and mint sprigs,
optional
In a small saucepan, sprinkle gelatin over
cold water; let stand for 1 minute. Bring
to a boil; cook and stir until gelatin is dis-
solved. Remove from the heat; set aside.
In another saucepan, heat whipping
cream and sugar over medium heat until
sugar is dissolved and mixture is luke-
warm. Remove from the heat; stir in gela-
tin mixture until completely dissolved.
Cover and refrigerate for 30 minutes or
until slightly thickened.
Stir in sour cream and vanilla. In each
of four parfait glasses, place a scant 1/4
cupful of cream mixture; top each with a
rounded tablespoonful of raspberries. Re-
peat layers. Top each with a scant 1/4 cup
of cream mixture. Cover and refrigerate
for 3 hours or until set. Just before serv-
ing, garnish with fresh raspberries and
mint if desired. Yield: 4 servings.
Chocolate Party Cake
PREP: 20 min. | BAKE: 35 min. + cooling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gloria Warczak
Cedarburg, Wisconsin
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This moist cake is so delicious, with its
creamy coffee-flavored icing. Guests usually
ask for the recipe.
1 package (18-1/4 ounces) devils
food cake mix
1 package (3.4 ounces) cook-and-
serve chocolate pudding mix
1 envelope whipped topping mix
1 cup water
1/4 cup vegetable oil
4 eggs
MOCHA RUMICING:
2 tablespoons butter, softened
2 cups confectioners sugar
1/3 cup baking cocoa
2 tablespoons refrigerated nondairy
creamer
1/2 teaspoon rumextract
2 to 3 tablespoons brewed coffee
Chopped pecans, optional
In a large mixing bowl, combine the first
six ingredients; beat on low speed for 30
seconds. Beat on medium for 4 minutes.
Pour into a greased and floured 10-in. flut-
ed tube pan.
Bake at 350 for 35-40 minutes or until a
toothpick inserted near the center comes
out clean. Cool for 10 minutes before re-
moving from pan to a wire rack to cool
completely.
For icing, in a small mixing bowl, beat
the butter, confectioners sugar, cocoa,
creamer, extract and enough coffee to
achieve desired drizzling consistency.
Drizzle over cake. Garnish with pecans if
desired. Yield: 12 servings.
Frosty Toffee Bits Pie
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
LaDonna Reed
Ponca City, Oklahoma
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
On a hot summer day or to finish off a
wonderful meal any time, this freezer dessert
tastes oh-so-good! Its both creamy and
crunchy.
1 package (3 ounces) creamcheese,
softened
2 tablespoons sugar
1/2 cup half-and-half cream
22
TASTE OF HOME
\
{ }
Sweet Finales. Please share your
favorite dessert treats with us. Go to
tasteofhome.com or see page 64.
Frosty Toffee Bits Pie
Russian Cream
7AVE 9OUR &LAG #HEESECAKE
Prep: 20 |r. p|us refr|erat|or
2008 Kraft foods
2ED WHITE BLUE
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Workshop on Public 1elevision.
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F I E L D E D I T O R FAV O R I T E S
. . . . . . . . . . . .
By Peggy Gwillim
S t r a s b o u r g , S a s k a t c h e w a n
When I was diagnosed with celiac disease, a few
years ago, I wondered whether Id have to give
up favorite foods like these.
Thankfully, the answer is no! The mantra with
our family is that a recipe is just a good place to
startthen you modify as to personal prefer-
ence, whats in the cupboard and who is coming
to dinner.
Ive successfully adjusted many of the recipes
Id been using for years to make them gluten-
free. This menu of Grilled Burgers, Slow-
Cooked Bean Medley, Strawberry Spinach Salad
and Almond Chocolate Cake is still so delicious
that others never suspect the recipes meet my
dietary restrictions. (Find Peggys recipes on
page 43.)
Gluten-free flour and gluten-free onion soup
mix are used in the flavorful Grilled Burgers.
Cooked long grain rice makes a good filler to
substitute for the bread crumbs I used to add.
I make the patties in bulk and keep them in
the freezer to allow a quick meal anytime.
Keep the Kitchen Cool
Quick to prepare and very tasty, my Slow-
Cooked Bean Medley is great any season. The
fact that the recipe is made in a slow cooker
rather than baked in the oven is extra appealing
on a hot summers day.
I didnt realize the full impact of my situation
until I started researching what a gluten-free
diet really involved. No wheat, rye, oats or bar-
ley seemed very simple until I started reading
labels and discovered malt, unidentified hy-
drolyzed plant protein, oats and wheat products
in so many items on the grocery shelves! What
was I going to eat?
Gluten-free Worcestershire sauce, for exam-
ple, comes to the rescue for Strawberry Spinach
Salad. Its delicious vinaigrette dressing is so
easy to prepare. We make extra candied al-
monds because, in our house, they dont all
make it to the salad! They are just too yummy.
Desserts a Challenge
To modify breads and cakes for my special diet
often requires alternative ingredients and origi-
nal recipes that have little leavening. Almond
Chocolate Cake is one that worked! It was a big
hit with friends in my quilting guild and scrap-
booking workshop.
My husband, Gordon, and I grow wheat,
canola and legumes (peas, beans, lentils and
chickpeas). So it was rather ironic when I was
diagnosed with celiac disease. We farm land his
grandfather homesteaded in 1905 and love our
lifestyle. It keeps us close to the land and rein-
forces the importance of family and friends.
During the summer, we often have family
gatherings for the simple reason that it seems
like a good idea to get together. We are privi-
leged to share our table with four generations,
ages 1 to 80-plus. They all enjoy this down-
home summer meal, and I hope you will, too!
FIELD EDITOR:
Peggy
Gwillim
Strasbourg,
Saskatchewan
FAMILY:
Peggy and husband
Gordon, a grain farmer,
have three children and
one grandchild.
JOB:
Full-time
nurse practitioner
HOBBIES/ACTIVITIES:
Riding her four regis-
tered Morgan horses,
scrapbooking, quilting.
Peggy and Gordon are
amateur radio opera-
tors. He (VE5UJ) volun-
teers for the Saskatche-
wan network; Peggy
(VE5ACT) participates in
hamradio activities.
GLUTEN-
INTOLERANT?
Are you or a loved one
affected by gluten
intolerance or celiac
disease? Heres good
newsweve started a
newon-line community
group called Gluten-
Free Zone! Join this
group and share your
favorite recipes and
tips. Visit tasteof
home.com/glutenfree.
Our grandson loves Nanas hamburgers and always expects them
on his regular visits to our farm. What could be better for a sum-
mer meal, along with baked beans, salad and chocolate cake?
come and get it
gluten-free!
24
TASTE OF HOME
\
STRAWBERRY SPINACH SALAD SLOW-COOKED BEAN MEDLEY ALMOND CHOCOLATE CAKE
A recipe is just a good place to start
then you modify as to personal
preference, whats in the cupboard and
who is coming to dinner.
Recipes
can be
found on
page 43
/
June & July 2008
25
Grilled Burgers
26
TASTE OF HOME
\
Southwestern
Spinach Salad
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dixie Terry
Goreville, Illinois
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I came across this recipe a few years ago,
and it became a keeper after a trial at my
family table. Its a delightful salad that will
surprise your taste buds.
1/2 cup picante sauce
1/4 cup prepared Italian salad
dressing
1/4 teaspoon ground cumin
4 cups fresh baby spinach
1 can (15 ounces) black beans, rinsed
and drained
1 cup sliced fresh mushrooms
1 medium sweet red pepper,
julienned
1/2 cup sliced red onion
8 bacon strips, cooked and crumbled
4 hard-cooked eggs, sliced
Additional picante sauce, optional
In a small bowl, combine the picante
sauce, salad dressing and cumin.
In a salad bowl, combine the spinach,
beans, mushrooms, pepper, onion and ba-
con. Drizzle with dressing; toss to coat.
Garnish with eggs. Serve with additional
picante sauce if desired. Yield: 6 servings.
Chicken Pasta Salad
PREP: 35 min. | COOK: 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Megan Moore
Memphis, Tennessee
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This recipe combines the coolness of salad
and the zesty seasonings of pizza. Its perfect
for a warm-weather get-together.
1 package (12 ounces) tricolor spiral
pasta
2 cups cubed part-skim mozzarella
cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe
olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced
pepperoni, halved
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
Casual dinings the way to go when
summer activities keep you busy.
Southwestern Spinach Salad
savory salads
sandwiches
1/2 cup finely chopped celery
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1/2 cup milk
1 egg, beaten
1/2 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
8 slices white bread, toasted
8 slices cooked turkey
8 bacon strips, cooked and crumbled
8 slices tomato
1/4 cup shredded Parmesan cheese
In a large skillet, saute the mushrooms,
onion and celery in butter until tender.
Stir in the flour until blended; gradually
add broth and milk. Bring to a boil; cook
and stir for 2 minutes or until thickened.
Stir a small amount of hot filling into
egg; return all to pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 min-
utes longer. Stir in the Swiss cheese, nut-
meg and pepper until cheese is melted.
Remove from the heat.
Place toast on a baking sheet. Top each
piece with turkey, cheese sauce, bacon,
tomato and Parmesan cheese. Broil 3-4 in.
from the heat for 3-4 minutes or until
cheese is melted. Yield: 8 servings.
/
June & July 2008
27
1/2 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package direc-
tions; rinse with cold water and drain
well. In a large serving bowl, combine the
cheese, chicken, peppers, mushrooms,
olives, green onions, pepperoni and pasta.
In a small bowl, whisk together the re-
maining ingredients. Pour over salad; toss
to coat. Cover and refrigerate until serv-
ing. Toss before serving. Yield: 14
servings.
Meatball Calzones
PREP: 20 min. | BAKE: 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dave Bremson
Plantation, Florida
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Using convenient frozen meatballs and pre-
pared pie pastry, this hearty sandwich is a
great time-saver. To add crunch and color,
drop in roasted red or green pepper strips.
1 package (12 ounces) frozen fully
cooked meatballs, thawed
2 cups pizza sauce
1 cup (4 ounces) shredded part-skim
mozzarella cheese
3/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 egg white
2 teaspoons water
1 package (15 ounces) refrigerated
pie pastry
Additional pizza sauce, optional
Heat meatballs according to package di-
rections. In a large saucepan, heat pizza
sauce; stir in meatballs. In a small bowl,
combine the cheeses and basil. In anoth-
er bowl, whisk the egg white and water;
set aside.
Unroll one pastry onto a greased 15-in.
x 10-in. x 1-in. baking pan. Spoon half of
meatball mixture onto half of the pastry
to within 1/2 in. of the edges. Top with
half of cheese mixture. Fold dough over
the filling, forming a half circle. Moisten
edges with water; press with a fork to
seal. Brush top with egg mixture. Repeat
with remaining pastry, meatball mixture
and egg mixture.
Bake at 400 for 20-25 minutes or until
golden brown. Cut each calzone into
three wedges. Serve with additional pizza
sauce if desired. Yield: 6 servings.
Open-Faced Turkey
Sandwiches
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Phyl Broich-Wessling
Garner, Iowa
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Rich and comforting, this saucy, layered sand-
wich is full of flavor. Sometimes, I bake squares
of puff pastry and use theminstead of toast.
1-1/3 cups sliced fresh mushrooms
1/2 cup chopped onion
Chicken Pasta Salad Open-Faced Turkey Sandwiches
SUPER SANDWICHES! Find
more easy sandwiches, hot and
cold, at tasteofhome.com/plus.
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Meatball Calzones
28
TASTE OF HOME
\
MOM S B E S T ME A L
. . . . . . . . . . . .
mornings to
remember
ne of my most vivid memories of
growing up in the Maine country-
side is waking up to the sound of
my mother, Janice Belbey (left),
cooking in her cozy, cottage kitchen. Five live-
ly children kept my mom busy, but she always
found time to make all her meals from
scratch, which is one of the nicest things
about her cooking. She doesnt cut corners.
Mom was determined to give her children the
very best and continues to do so today.
Im now a sophomore in high school and
the only child still at home. My brothers
Daniel and Patrick are studying to be Catholic
priests. My other brother, Timothy, is in col-
lege, and my sister, Meghan, is a captain in the
Army. Dad is a biomedical technician, and for
the past few years, Moms been teaching his-
tory at an international boarding school.
Everyone in the family loves to hold get-to-
gethers for neighbors and friends, and we
have specific meals for specific occasions, in-
cluding birthdays and holidays.
Warm Welcome
I treasure the memories I have of our family
gathered around the kitchen table on sunny
summer mornings. So the meal I submitted is
for a special occasion of sortsits a typical
homecoming menu served when my broth-
ers and sister visit and were all together
again. It features Bacon Quiche, Ambrosia
Fruit Salad, Nutmeg Blueberry Muffins and
Very Berry-licious Smoothies, a delightful
summer drink (recipes on page 45).
The fluffy Bacon Quiche has a tender crust
and flavorful filling. Almonds and coconut en-
hance the fresh taste of my moms Ambrosia
Fruit Salad. Warm and sweet, her Nutmeg
Blueberry Muffins melt in your mouth. And a
sip of Very Berry-licious Smoothies rounds
out this meal in refreshing summer style.
My mom, the oldest of seven children, grew
up in New Jersey and often helped her moth-
er in the kitchen. Now, I help my mom.
It was during Moms early-morning cook-
ing sessions that I learned, at 18 months of
age, to stir a spoon and crack an egg without
making a mess. I attribute my eagerness to try
new recipes and cooking techniques from the
hours I spent under my moms kind and pa-
tient guidance.
Try, Try Again
I remember the first time I attempted to
make Nutmeg Blueberry Muffins. I was so
proud of myself when I slid the muffin pan
into the oven. Imagine my shock, then, as I
pulled them out 35 minutes later and found
mushy clumps of berries instead. I was only 5,
but I was heartbroken. My mom, who never
let failure discourage her, took the time to
walk me through the recipe and helped me
find my mistake (I had forgotten the flour!).
She allowed me to try again, and my second
attempt was a success.
I will never forget the lessons that I learned
from my mom as we worked side by side in
the kitchen. We still enjoy finding new
recipes to try. And Mom continues to experi-
ment, creating some truly tantalizing dishes.
But I dont think anything can compare to her
country breakfasts. I hope youll enjoy this
one as much as my family does.
Recall Your
Moms Best?
If we feature your moms
meal, youll earn$75. Send
at least four recipes with
backgroundinformation.
See Contributor Guidelines
onpage 64 or onour Web
site tofindout more.
o
Teenage daughter treasures family breakfasts and cooking with Mom.
I will never
forget the lessons
that I learned
from my mom
as we worked
side by side in the
kitchen.
Story by
Colleen Belbey
Warwick, Rhode Island
/
June & July 2008
29
AMBROSIA FRUIT SALAD NUTMEG BLUEBERRY MUFFINS VERY BERRY-LICIOUS SMOOTHIES
Recipes
can be
found on
page 45
BACON QUICHE
HOME FOR DINNER. Find
more Moms Best menus at
tasteofhome.com/plus.
a
lthough he may not be able to
cross the street alone, 4-year-
old Jack Stuart is starting out
on the right foot in the kitchen. The
budding chef from Wauwatosa, Wis-
consin became fascinated with cooking
at age 2. When he received a play
kitchen and could pretend to cook for
his family, his interest increased.
Now, Jack helps his mom, Heather,
30
TASTE OF HOME
\
Blueberry Cloud Pie
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Denise Heatwole
Waynesboro, Georgia
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I always make two of these pies at a time
because my husband and five children devour
them in a hurry! We can hardly wait until
blueberries are in season to enjoy this easy
dessert.
1-1/4 cups miniature marshmallows
3 tablespoons butter, cubed
2-1/2 cups crisp rice cereal
1 package (3 ounces) berry blue
gelatin
1/2 cup boiling water
1/2 cup cold water
5 tablespoons confectioners sugar
1-2/3 cups fresh blueberries
Additional fresh blueberries
In a large saucepan, combine marshmal-
lows and butter. Cook and stir over medi-
umheat until marshmallows are melted.
Stir in cereal. With greased hands, press
cook dinner nightly. Need to bring a
treat for school? Jack and Mom bake
cupcakes or cookies. With an extensive
collection of kiddie cookbooks, Jack lets
his creativity take him all over the
kitchenexcept for the stove. He knows
its hands off when it comes to hot pots
and pans.
Jack specializes in measuring, mixing
and asking Mom lots of questions. Some
of his favorite kitchen creations are
macaroni and cheese, pizza, spaghetti
and lasagna.
He beams with pride as he offers his
homemade treats to others. He always
mentions the ingredients found in each
recipe and reminds everyone that
theyre enjoying a meal made by Jack.
Recently, we invited him to make Mo-
toring Munchies in our Test Kitchen for
a photo shoot. Afterward, Jack couldnt
stop talking about it, his mom told us.
He said his favorite part of the photo
shoot was making Motoring Munchies
because he never got to cook alone be-
fore, Heather said. Plus, he got to mix
it all up using his bare hands.
kids in
the kitchen
DOE S A NYONE HAV E ?
. . . . . . . . . . . .
Readers looking for recipes turn here for help.
If you can answer any of these questions, write directly to the person
seeking information. If you have a question, submit it at tasteofhome.com. Please see
Contributor Guidelines on page 64.
Need a quick reply? Because we receive so many requests for this column, it could
be quite a while before you see your question in print. So, if you want an answer fast,
visit tasteofhome.com and click on Join a Discussion! Select a bulletin board and
pose your question. Youre bound to get a response in no time!
I had a copy of my aunts
recipe for Frozen Fruit
Salad, but Ive lost it. I
think the ingredients in-
clude fruit cocktail, cream
cheese, salad dressing,
maraschino cherries and
miniature marshmallows.
Id sure like a copy.
Kathleen Ryan
168 White St.
OakfieldWI 53065
My sister-in-laws mother-
in-law makes traditional
Italian cookies with pine
nuts. Theyre fluffy and a
bit chewy. Ive been wait-
ing for her to write down
the recipe for
years. Do you
have it?
Tricia Smith
3732 CannonPoint Dr.
Chesapeake VA 23321
Does anyone
have a recipe for
Somalia tea? Its
made with car-
damom and cin-
namon sticks.
Thank you.
Rebecca Good
7478 Belfort Rd.
CroghanNY 13327
Back in the 1950s, my mom
made a no-bake pie with a
vanilla wafer crust and a
filling that combined gela-
tin, fruit juice and either
evaporated or sweetened
condensed milk. Might you
have this recipe?
Patsy Fox
1517 RobinCrest Dr.
West Columbia SC 29169
My mom used
to make milk
shakes using
Karo syrup.
Does someone
know the
recipe?
Judy Pruett
191 Maudie Mae Dr.
MadisonAL 35757
Im looking for a salsa
recipe our church can
make for a fund-raiser
thats similar to one youd
enjoy at an authentic Mex-
ican restaurant.
Kimberly Kinder
P.O. Box 458
DublinVA 24084
While on a houseboat one
hot summer, I had a
tortellini salad, but I cant
remember whose recipe it
was. Can anyone help me?
Angela Vanella
10915 Emma Ave.
Chico CA 95928
I would love to
have a recipe for
deep-fat-fried
Battered Corn
Nuggets. Would
you share yours?
Henrietta Loutzenhiser
6091 Banner Rd.
HemingfordNE 69348
/
June & July 2008
31
onto the bottom and up the side of a
greased 9-in. pie plate; set aside.
In a large bowl, dissolve gelatin in boil-
ing water; stir in cold water. Refrigerate
until partially set, about 1 hour.
In a small mixing bowl, beat cream un-
til it begins to thicken. Add sugar; beat
until soft peaks form. Fold berries and 3
cups whipped cream into gelatin mixture.
Pour into crust. Refrigerate pie and re-
maining whipped cream for up to 4 hours.
Garnish with reserved cream and addi-
tional blueberries. Yield: 6-8 servings.
Motoring Munchies
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nancy Schlinger
Middleport, NewYork
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
While taking a long car trip, we snacked on
this mixture and didnt even need to stop for
dinner. Its a lifesaver for traveling the open
road.
1 package (18 ounces) granola
without raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
M&Ms
1 package (14 ounces) peanut M&Ms
1 package (12-1/4 ounces) Honey-Nut
Cheerios
1 package (8.9 ounces) Cheerios
In a large bowl, combine all ingredients.
Store in a covered container or large re-
sealable plastic bags. Yield: 4-1/2 quarts.
{ }
Kid Who Cooks? Please send your
childs photo along with a favorite, easy-
to-make recipe and a little information
about your young chef. See Contributor
Guidelines on page 64.
JACK SAYS
Always wash
your hands
before
helping in
the kitchen.
32
TASTE OF HOME
\
H
owdy! Have you
heard of Texas hold
em? All the buzz
about this popular card game
inspired my husband, Bob,
and me to plan an evening
withour dinner group to learn
how to play.
We love theme parties, and
this was an easy one to get the
guests into costumes. Most
everyone can find a pair of
jeans and a Western shirt and
hat to wear.
They all thought the menu
was exceptional. Appetizers,
including a Lone Star Cheese
Ball served with nacho chips,
got the party off toa great start.
Panhandle Beef Brisket was so
tender, it literally melted in
your mouth, andthe sauce had
just the right amount of heat.
Next to the brisket, creamy
RanchColeslaw, seasonedwith
lime and cilantro, was a fresh
delight.
We finished off the evening
with a Southwestern classic,
Texas Pecan Pie. It was a real
crowd-pleaser.
For centerpieces, I stuffed
cowboy boots with shredded
packing material andfloral oa-
sis to hold a bouquet of play-
ing cards threaded through
plastic forks. Rusty horseshoes
were propped up against the
boots and poker chips scat-
tered about.
Red-and-white-checked
tablecloths made for a Western
feeling, and I cut holes in play-
ingcards tomake napkinrings.
Our gang had a good time
I can always tell by the noise
level in our house. The party
recipes, found on page 34, are
a sure bet, even if youre not
dealt a winning hand.
hold em
or fold em
CA S UA L E NT E RTA I NI NG
. . . . . . . . . . . . By Laurel
Leslie
Sonor a,
Cal i f or ni a
Texas flavors are in the cards!
Panhandle
Beef Brisket
Ranch Coleslaw
Casual Entertaining recipes on page 34 >
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F R E E T H E F UN
MADE WITH REAL CHEESE. MADE FOR GOOD TIMES.
34
TASTE OF HOME
\
Ranch Coleslaw
3 cups coleslawmix
1/4 cup Mexicorn, drained
1 jalapeno pepper, seeded and
chopped
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
1/2 teaspoon ground cumin
In a large bowl, combine the first six in-
gredients. In a small bowl, combine the
salad dressing, lime juice and cumin. Pour
over the coleslaw and toss to coat. Refrig-
erate until serving. Yield: 6 servings.
EDITORSNOTE: Whencuttinghot peppers, disposable
gloves arerecommended. Avoidtouchingyour face.
Panhandle
Beef Brisket
PREP: 40 min. BAKE: 3 hours
2-1/4 cups ketchup
1-1/2 cups beef broth
1 large onion, chopped
1 tablespoon minced fresh cilantro
Tortilla chips
In a food processor, combine the first five
ingredients; cover and process until
blended. Stir in chilies. Cover and refriger-
ate for 1 hour.
Shape into a ball. Combine crushed tor-
tilla chips and cilantro; roll cheese ball in
chip mixture. Serve with tortilla chips. Re-
frigerate leftovers. Yield: 2 cups.
EDITORS NOTE: This recipe was tested with Land
OLakes light stick butter.
Texas Pecan Pie
PREP: 20 min. | BAKE: 1 hour + cooling
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoon white vinegar
1 cup chopped pecans
Pastry for single-crust pie (9 inches)
In a small bowl, whisk the sugar, flour,
corn syrups, eggs, vinegar and vanilla un-
til smooth. Stir in pecans. Pour into pastry
shell. Cover edges with foil.
Bake at 350 for 35 minutes. Remove
foil; bake 25-30 minutes longer or until a
knife inserted near the center comes out
clean. Cool on a wire rack. Refrigerate
leftovers. Yield: 8 servings.
{ }
Party Time! To send in recipes and
details of your event, go to tasteofhome.
com. See guidelines on p. 64.
SOUTHWEST SETTING. Find pho-
tos of Laurels colorful dinner table
at tasteofhome.com/plus.
Texas Pecan Pie Lone Star
Cheese Ball
1/2 cup white wine vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 fresh beef brisket (5 to 7 pounds),
trimmed
2 tablespoons Liquid Smoke,
optional
In a large saucepan, combine the first
nine ingredients. Bring to a boil, stirring
constantly. Reduce heat; simmer, uncov-
ered, for 30 minutes, stirring occasionally.
Remove from the heat. Remove 2 cups
sauce to a bowl; cover and refrigerate for
serving.
Place brisket in a shallow roasting pan;
brush with Liquid Smoke if desired. Pour
remaining sauce over meat. Cover and
bake at 325 for 3 hours or until meat is
tender.
Let stand for 5 minutes. Heat reserved
sauce. Thinly slice meat across the grain.
Serve sauce with meat. Yield: 16 servings.
EDITORS NOTE: This is a fresh beef brisket, not
corned beef.
Lone Star Cheese Ball
2 cups (8 ounces) shredded cheddar
cheese
1 package (8 ounces) reduced-fat
cream cheese
2 tablespoons reduced-fat butter
1/8 teaspoon onion powder
1/4 cup chopped green chilies
1/2 cup baked nacho tortilla chips,
crushed
holdem...frompage 32
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Our recent corn contest drew a bumper crop of appetizing reader recipesalmost 3,000 of them!from
grits and waffles to casseroles and soups.
Taking home the Grand Prize of $500 was Carrie Componile of Roselle Park, New Jersey for her re-
freshing Tomato Corn Salad. (Learn more about our winner on page 36.)
Cathy Myers of Monroeville, Ohio was awarded second place for her mouth-watering Grilled Corn
Dip. Cathy will be able to enjoy dinner for four at the restaurant of her choice. Ten runners-up each
received a copy of our Contest Winning Annual Recipes 2007 cookbook.
Youll find all 12 winning corn recipes in the Clip & Keep recipe card section beginning on page 37,
along with 20 more appetizing recipes from our readers and field editors. Next time, well feature the
winners of our Italian Favorites contest.
CL I P & KE E P
KING
corn is
S
weet cornandsummer naturally go togeth-
er, whether youre enjoying a buttery, roast-
ed ear or a saladfull of goldenkernels.
Carrie Componile happens to love corn in
all its forms, so when she read about Taste of
Homes Corn Is King contest, she was eager
to enter.
I considered two or three recipes, but in
the end, I submitted my Tomato Corn Salad,
she writes from Roselle Park, New Jersey. Its
unique, and I thought readers would enjoy it.
Our contest judges thought so, too, and
awarded Carrie the Grand Prize of $500! They
were delighted with the salads fresh veggie
flavor, seasoned with basil and Dijon mustard.
Enjoys Entertaining
I tasted a similar salad, about 8 years ago, at a
picnic and altered the recipe to my liking,
Carrie relates. I often make it for parties or
other functions. Its a great summer potluck
dish, and its perfect for picnics.
Anewlywed, Carrie loves preparing foods
for husband Joeand for friends and family.
My parents and extended family live with-
in a 4-mile radius of us, so we get together
frequently for dinner, she says. I host most
holiday meals and always plan a diversified
menu so theres something for everyone.
Immore of a cook than a baker, and like
to make meat dishes, appetizersand sal-
ads! When making my Tomato Corn Salad,
you can omit any ingredients you dont like.
Its even good with only the tomatoes, corn,
oil and vinegar.
In addition to cooking, Carrie likes to
travel and takes at least two vacations a year
to tropical locales. So her prize money will
be earmarked for another trip.
Joe and I didnt have an official honey-
moon, Carrie notes, so well use the $500
when we go to Aruba.
When making corn chowder,
I get just the right consisten-
cy by using one of these
tricks: If the soup is too thick,
I add chicken broth, but if it
is too thin, instant mashed
potatoes do the trick!
Marcia Carroll
Florence, Alabama
Do your corn
holders get lost in a
kitchen drawer? To
keep them together,
try sticking them
into a dry sponge.
That way, they are
easy to find and they
stay together.
Doris Russell
Fallston, Maryland
To give a Southwestern flavor
to your corn bread recipe,
add some shredded cheese,
chopped green chilies or hot
sauce to the batter.
Marina Castle
NorthHollywood, California
Because the husks are so hot
when I grill corn, I use oven
mitts to remove the husks
and silk from the cooked ears.
Sandra Corey
Caldwell, Idaho
Cornmeal crepes can some-
times stick together, so I layer
the cooked crepes between
sheets of parchment paper.
Phyl Broich-Wessling
Garner, Iowa
WINCASH! Turntopage53 tolearnhowyoucanenter Tasteof Home's next
national recipecontestandget your chanceat our $500 GrandPrize.
$
C O N T E S T W I N N E R
. . . . . . . . . . . .
Corn
Kernels
36
TASTE OF HOME
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.
/
June & July 2008
39
C
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40
TASTE OF HOME
\
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a
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g
r
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a
t
!
/
June & July 2008
41
C
O
R
N
I
S
K
I
N
G
C
O
N
T
E
S
T
I
n
a
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m
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/
June & July 2008
43
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45
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!
/
June & July 2008
47
P
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P
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(
P
.
1
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June & July 2008
49
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.
/
June & July 2008
51
B
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52
TASTE OF HOME
\
/
June & July 2008
53
CONTEST RULES
Be sure to include the con-
test topic and your name,
address and phone number
on each recipe you submit.
Its easy to enter at taste
ofhome.com. Click onSub-
mit a Recipe to find a handy
formwithspace for the con-
test title (Breakfast and
Brunch), ingredients, direc-
tions and comments. Be spe-
cific withmeasurements and
sizes of cans, packages and
pans. Please include a few
words about the recipe and
yourself.
Or, type or print each
recipe onone side of an
8-1/2- x 11-inchsheet of pa-
per. Send entries to Break-
fast and Brunch, Diane
Werner, Food Director, 5400
S. 60thSt., Greendale WI
53129. Remember to include
your name, address and
phone number oneachentry.
Entries become the prop-
erty of Reiman Publications.
Recipes that are not among
the winners may be pub-
lished in a future issue of
TOH, in a cookbook or on
our Web site (tasteof
home.com).
Breakfast meats, fruit salads, beverages and
other brunch side dishes are welcome, too.
Dont delay! The Breakfast andBrunch con-
test will close onAugust 15, 2008. Winners will
be featured in the April/May 09 issue.
Last Chance for Quick Breads
Dont miss an opportunity to win a great
prize in our Standout Quick Breads con-
test. But you will have to hurryit
closes June 15, 2008.
Send us your well-received
recipes for sweet loaves flavored
with chocolate or cinnamon,
hearty with oats, peppered with
poppy seeds or studded with
nuts or fruit.
Garden-fresh herb, rhubarb,
squash or banana breads also will be
considered, along with savory quick
breads featuring cheese, sausage, onions and
such. No muffins this time, please.
Enter on our Web site or E-mail entries to
recipes@tasteofhome.com. Please write Stand-
out Quick Breads on the subject line and in-
clude your name and street address.
Or send to Standout Quick Breads, Diane
Werner, Food Director, 5400 S. 60th St.,
Greendale WI 53129. See the contest rules at
right for a general guide.
You could win
a fabulous prize!
The Grand Prize winner of each issues contest will receive $500 in
cash. And the second-place finisher will win dinner for four at the
restaurant of the winners choice (a $150 value). Tenrunners-upwill
eachreceiveafreecopyof our Contest WinningAnnual Recipes 2008
cookbook. So enter today!
G
oodmorning! Theemphasis is ongood
mmmm good!for our new national
Breakfast andBrunch recipe contest.
Please enter your eye-opening favorites for a
chance to win one of our big prizes and have
your recipe published inTaste of Home, the No.
1 cooking magazine in the world!
Were looking for delicious recipes you and
your family enjoy on busy school or work
mornings, as well as those you serve
guests for weekend entertaining.
Wake up our judges taste buds
with
Comforting classics, like
French toast served with a
special syrup or sauce, gold-
en pancakes and waffles,
omelets, hearty skillets, home-
made cereals and granolas
Overnight delights, such as strata,
egg and sausage casseroles, enchilada bakes
and refreshing slushes
On-the-go choices, like breakfast sandwich-
es, muffinwiches, hearty granola bars and
satisfying smoothies
Time- and money-saving mixes for cocoa,
muffins, breads and pancakes
Baked treats, including your best coffee
cakes, muffins, doughnuts, biscuits, sweet
rolls and pastries
Your breakfast
or brunch recipe
could win
$500!
353
BlueRibbon
RECIPES
rise n shine
R E C I P E C O N T E S T
. . . . . . . . . . . .
f
our years ago, my husband, Mike,
and I decided to move back to the
farm where he grew up. Having
raised two daughters in a two-story
house, we were excited about the oppor-
tunity to build a home that was retire-
ment-ready.
We were only in our mid-40s at the
time, but we planned to be in this house
for many years to come. So we incorpo-
rated things, such as a laundry on the
main floor, to make it just as livable in
our later years as it is now.
Im a Taste of Home field editor and,
for many years, I had been saving pic-
tures of kitchens that have been featured
in the magazine. So I had definite ideas
for my new kitchen.
signs of
the times
Her quaint kitchen may have an antique look,
but its full of modern conveniences.
54
TASTE OF HOME
\
By Debbie Johnson
Ce nt e r t own, Mi s s our i
TOUR MY KI TCHE N
. . . . . . . . . . . .
/
June & July 2008
55
My plan was to create an up-to-date
kitchen that looked like an old general
store, incorporating my collection of an-
tique advertising tins and signs. Ive
worked for the Missouri FarmBureau for
more than 20 years, and Improud of my
FarmBureau collectibles. Imalso very
fond of an old Central Dairy sign that got
my collection started. Our cheery dining
area is home to an old wood cookstove
we bought years ago and an icebox that
Mike painstakingly refinished for me.
Red, White and Blue
Since my favorite color is red, and given
my pride in our country, it seemed natu-
ral to add some Americana to the mix.
So vintage tins and old glass milk bottles
share space with a hand-carved Uncle
Sam and red, white and blue kitchen-
ware. My countertop appliancesall in
redwere gifts from my family.
A local cabinetmaker who shares my
love of oak helped me turn my folder of
pictures and ideas into reality. Theres a
large pantry, and two pull-out trash bins
are neatly hidden behind a cabinet door.
I always get comments on the V-shaped
corner drawers that make good use of
otherwise wasted space. They can ac-
commodate even the biggest rolls of alu-
minum foil and plastic wrap. The one by
our built-in double ovens holds pot
holders and oven mitts.
Theres little bending with the wall
ovens or when getting food out of our
side-by-side refrigerator/freezer. I also
wanted the dishwasher to be raised up
off the floor for easier loading and un-
loading. I came up with the idea of hav-
ing a drawer underneath the appliance
to hold towels and aprons.
On a Roll
The island is just the right size for meals
when its only Mike and me. Plus, its the
perfect place to knead dough for the hun-
dreds of rolls I make each year. Im
known for my oatmeal rolls and make
themfor fund-raisers and other func-
tions. I found unfinished chairs for the is-
land on sale and spray-painted themred.
The wheat-colored walls serve as a
backdrop for my colorful signs and tins.
I chose a blue laminate countertop with
flecks of red. Because of the raised dish-
washer, the countertops are different
heights, which adds interest to the
room. Our contractor was skeptical at
first, but now plans to recommend the
design to others.
We even have a handy desk area, com-
plete with mail slots, file drawers and
overhead cabinets for my cookbooks
and Taste of Home magazines.
My new kitchen may be complete, but
I still enjoy searching for new col-
lectibles. Cooking, though, is one of my
greatest pleasures and something I can
do for my family and friends to let them
know how much they mean to me. And
cooking in this kitchen is a real treat!
Debbie Johnson (above) prefers an eat-in
kitchen to a dining room. Were not din-
ing room people, she says. An old cook-
stove displays collectibles (left).
AMERICANA KITCHEN. Visit
tasteofhome.com/plus to view
additional photos and the oor
plan of Debbies kitchen.
P
H
O
T
O
S
B
Y
S
Y
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Y
B
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I
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o
n
Sweet n Salty Popcorn
PREP: 10min. | BAKE: 25 min. + cooling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hilary Kerr
Hawks, Michigan
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This popcorn recipe is a family favorite on
weekend movie nights, thanks to the classic
salty-sweet flavor!
10 cups air-popped popcorn
1 tablespoon butter
5 tablespoons instant vanilla
pudding mix
1/3 cup light corn syrup
Dash salt
Place popcorn in a large bowl. In a small
microwave-safe bowl, melt butter; whisk
in the pudding mix, corn syrup, vanilla
and salt until smooth. Microwave, uncov-
ered, for 45 seconds or until bubbly. Pour
over popcorn; toss to coat. Spread in a
greased 15-in. x 10-in. x 1-in. baking pan.
crisp, stirring once. Remove popcorn from
pan to waxed paper to cool. Break into
clusters. Store in airtight containers.
Yield: 12 cups.
EDITORS NOTE: This recipe was tested in a 1,100-
watt microwave.
NUTRITION FACTS: 1 cup equals 76 calories, 1 g fat
(1 g saturated fat), 3 mg cholesterol, 70 mg sodium,
16 g carbohydrate, 1 g fiber, 1 g protein. DIABETIC
EXCHANGE: 1 starch.
56
TASTE OF HOME
\
Reuben Braids
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kellie Mulleavy
Lambertville, Michigan
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I came up with this recipe as a way to make a
sandwich feed a large group. The braid design
always impresses the guests at our parties.
6 ounces cooked corned beef brisket,
chopped (about 1 cup)
1-1/2 cups (6 ounces) shredded Swiss
cheese
3/4 cup sauerkraut, rinsed and well
drained
1 small onion, chopped
3 tablespoons Thousand Island
salad dressing
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
2 packages (8 ounces each)
refrigerated crescent rolls
1 egg white, beaten
1 tablespoon sesame seeds
In a large bowl, combine the first seven
ingredients. Unroll one tube of crescent
dough onto an ungreased baking sheet;
seal seams and perforations.
Spread half of corned beef filling down
center of rectangle. On each long side, cut
1-in.-wide strips to within 1 in. of filling.
Starting at one end, fold alternating
strips at an angle across filling; seal ends.
Repeat with remaining crescent dough
and filling. Brush beaten egg white over
braids; sprinkle with sesame seeds.
crunch&
munch
A P P E T I Z E R S & S NACKS
. . . . . . . . . . . .
Whether you snack a lot or nibble a little,
this fun assortment is sure to please!
Reuben Braids
Sweet n Salty Popcorn
/
June & July 2008
57
goldenbrown. Cool onwire racks for 5 min-
utes before cutting into slices. Refrigerate
leftovers. Yield: 2 loaves (8 servings each).
Spicy Sausage
Wonton Stars
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mary Anne Fields
Greeneville, Tennessee
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This recipe appeals to a variety of tastes.
The stars can be served hot or at room tem-
perature. They even make a fun main course
with rice and a vegetable on the side.
1 pound bulk spicy pork sausage
2 medium carrots, finely shredded
1 medium onion, finely chopped
1/2 cup finely chopped sweet red
pepper
1/2 cup finely chopped green pepper
1 cup (4 ounces) finely shredded
pepper Jack cheese
1 cup (4 ounces) finely shredded
cheddar cheese
1/2 cup sour cream
1 teaspoon lemon-pepper seasoning
36 wonton wrappers
1 tablespoon butter, melted
Sliced cherry tomatoes, optional
In a large skillet, cook the sausage over
medium heat until no longer pink; drain.
In a large bowl, combine the sausage, car-
rots, onion, peppers, cheeses, sour cream,
garlic and lemon-pepper.
Press wonton wrappers into miniature
muffin cups coated with cooking spray. In
a small bowl, combine butter and garlic
powder; brush over edges. Bake at 350
for 8-9 minutes or until lightly browned.
Spoon sausage mixture into cups. Bake
5-7 minutes longer or until heated
through. Garnish with tomatoes if de-
sired. Yield: 3 dozen.
NUTRITIONFACTS: 1 appetizer (calculated without
garnish) equals 86 calories, 5 g fat (3 g saturated
fat), 15 mg cholesterol, 154 mg sodium, 6 g carbohy-
drate, trace fiber, 3 g protein. DIABETICEXCHANGES:
1 fat, 1/2 starch.
Stuffed Portobello
Mushrooms
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mike Bass
Alvin, Texas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
These hearty mushrooms create a perfect
marriage with creamy goat cheese. For a
savory variation, substitute feta cheese or
herbed cream cheese for the goat cheese.
6 medium portobello mushrooms
2 ounces goat cheese
6 tablespoons roasted sweet red
pepper strips
Pepper to taste
1 tablespoon olive oil
Remove stems from mushrooms (discard
or save for another use). Place mushroom
caps on a rack in a shallow roasting pan;
fill each with a rounded teaspoonful of
goat cheese. Top each with 1 tablespoon
red pepper strips. Sprinkle with pepper;
drizzle with oil.
mushrooms are tender and cheese is
melted. Yield: 6 servings.
NUTRITIONFACTS: 1 stuffed mushroom equals 86
calories, 5 g fat (2 g saturated fat), 7 mg cholesterol,
110 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g pro-
tein. DIABETICEXCHANGES: 1 vegetable, 1 fat.
Curry Cheese Spread
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Paula Englert
Louisville, Kentucky
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I made this creamy spread with my students,
and it was a big success. Its easy to prepare,
and the flavor contrasts make it interesting.
Toasty bread slices are the perfect complement.
2 packages (8 ounces each) cream
cheese, softened
1-1/2 teaspoons curry powder
1 jar (8 ounces) chutney
1/2 cup crumbled cooked bacon
Toasted bread or assorted crackers
In a small mixing bowl, beat creamcheese
and curry until smooth. Spread in an un-
greased 9-in. pie plate. Top with chutney;
sprinkle with pecans and bacon. Serve
with bread or crackers. Yield: 2-3/4 cups.
{ }
Snacks to Share? Submit your best
snack recipes to us at editors@tasteof
home.com, or see p. 64 for guidelines.
Stuffed Portobello
Mushrooms
Curry Cheese Spread Spicy Sausage
Wonton Stars
58
TASTE OF HOME
\
Turkey n Squash
Lasagna
PREP: 1 hour | BAKE: 50 min. + standing
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Nancy Beall
Colorado Springs, Colorado
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
I came up with this recipe when spaghetti
squash was on sale, and it was a hit with all
my friends. I used ground turkey because I'm
trying to cook healthier.
1 medium spaghetti squash (2 to
2-1/2 pounds)
1 pound lean ground turkey
1 large onion, chopped
1 tablespoon olive oil, divided
2 cans (28 ounces each) crushed
tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1 carton (15 ounces) reduced-fat
ricotta cheese
3/4 cup plus 2 tablespoons grated
Parmesan cheese, divided
2 medium zucchini, sliced
6 lasagna noodles, cooked and
drained
2 cups (8 ounces) shredded part-skim
mozzarella cheese, divided
With a sharp knife, pierce spaghetti
squash 10 times. Place on a microwave-
safe plate; microwave on high for 5-6 min-
utes. Turn; cook 4-5 minutes longer or un-
til fork-tender. Cover and let stand for 15
minutes. Cut squash in half lengthwise;
discard seeds. Scoop out squash, separat-
ing strands with a fork; set aside.
In a large saucepan, cook turkey, onion
and garlic in 1-1/2 teaspoons oil over
medium heat until meat is no longer pink;
drain. Stir in tomatoes, tomato paste,
parsley, sugar and seasonings. Bring to a
boil. Reduce heat; cover and simmer for
30 minutes.
In a bowl, combine egg, ricotta and 3/4
cup Parmesan until blended. In a small
skillet, saute zucchini in remaining oil un-
til crisp-tender.
Spread 1-1/2 cups meat sauce into a 13-
in. x 9-in. x 2-in. baking dish coated with
cooking spray. Top with three noodles
and half of the zucchini, spaghetti squash
and ricotta mixture. Sprinkle with 1-1/2
cups mozzarella and half of the remain-
ing sauce. Top with remaining noodles,
zucchini, spaghetti squash, ricotta mix-
ture and sauce (dish will be full).
Place dish on a baking sheet. Bake, un-
covered, at 350 for 45-55 minutes or until
edges are bubbly. Top with remaining
mozzarella and Parmesan. Bake 5 min-
utes longer or until cheese is melted. Let
stand for 10 minutes before cutting. Yield:
12 servings.
EDITORS NOTE: This recipe was tested in a 1,100-
watt microwave.
NUTRITIONFACTS: 1 serving equals 311 calories, 12 g
fat (5 g saturated fat), 72 mg cholesterol, 548 mg
sodium, 31 g carbohydrate, 5 g fiber, 22 g protein.
DIABETIC EXCHANGES: 2 starch, 2 lean meat, 1 fat.
Summer
Vegetable Salad
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mari Roseberry
Dunning, Nebraska
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Were always looking for ways to use our
garden produce in the summer, and this
salad is great because you can use whatever
vegetables you have on hand. Youll love the
dill dressing.
1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
fresh
flavors
You cant beat the
taste of seasonal
fruits and veggies.
HE A LT HY CHOI CE S
. . . . . . . . . . . .
Turkey n
Squash
Lasagna
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper
In a large bowl, combine the cauliflower,
carrots, onion, tomatoes and zucchini. In
a jar with a tight-fitting lid, combine the
remaining ingredients; shake well. Pour
over vegetables and toss to coat.
Cover and refrigerate for at least 2
hours, stirring occasionally. Serve with a
slotted spoon. Yield: 6 servings.
NUTRITIONFACTS: 2/3 cup equals 75 calories, 5 g fat
(1 g saturated fat), 0 cholesterol, 226 mg sodium, 8 g
carbohydrate, 2 g fiber, 1 g protein. DIABETICEX-
CHANGES: 1 vegetable, 1 fat.
Shrimp Pasta Salad
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Traci Wynne
Falls Church, Virginia
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This salad combines two of my favorites: pasta
and shrimp. Its a perfect side for grilled steak but
goes just as well with hamburgers and hot dogs.
Ive made this many times.
4 cups uncooked small pasta shells
1 pound frozen cooked small shrimp
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
/
June & July 2008
59
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package direc-
tions; drain and rinse in cold water.
In a large bowl, combine the shrimp,
peas, green onions and parsley. Stir in the
pasta. In a small bowl, combine the re-
maining ingredients. Pour over pasta mix-
ture and toss to coat. Cover and refriger-
ate for at least 1 hour. Yield: 6 servings.
NUTRITIONFACTS: 1-1/2 cups equals 391 calories, 7 g
fat (1 g saturated fat), 153 mg cholesterol, 430 mg
sodium, 55 g carbohydrate, 4 g fiber, 27 g protein.
English Trifle
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Aldah Bothmann Powell
San Antonio, Texas
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Youll impress guests with this lovely dessert
layered with angel food cake, fruit, sugar-
free pudding and fat-free whipped topping.
Its so creamy and refreshing, no one will
know its light.
1 package (.3 ounce) sugar-free
strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake
(8 ounces), cut into cubes
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetened
pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free
instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free
whipped topping, thawed
1/4 cup slivered almonds, toasted
1 fresh strawberry
In a small bowl, dissolve gelatin in boiling
water. Stir in cold water. Pour half of gela-
tin mixture into a small bowl; cover and
refrigerate for 1 hour or until slightly
thickened. Let remaining gelatin stand at
room temperature.
Place half of cake cubes in a 3-qt. trifle
bowl. In a small bowl, combine mashed
strawberries and sugar; spoon half over
the cake.
Drain pineapple, reserving 1/4 cup
juice. Cut pineapple chunks in half;
arrange half over mashed strawberries.
Toss banana slices with reserved pineap-
ple juice; arrange half of slices over
pineapple. Top with 1 cup sliced strawber-
ries. Spoon refrigerated gelatin over fruit.
Refrigerate trifle and remaining gelatin
mixture for 20 minutes.
In a small bowl, whisk milk and pud-
ding mix for 2 minutes. Let stand for 2
minutes or until soft-set. Spread half of
pudding over trifle. Repeat all layers. Top
with whipped topping. Cover and refrig-
erate. Just before serving, sprinkle with
almonds; garnish with the strawberry.
Yield: 12 servings.
NUTRITIONFACTS: 1 cup equals 155 calories, 2 g fat
(trace saturated fat), 1 mg cholesterol, 274 mg sodi-
um, 32 g carbohydrate, 2 g fiber, 4 g protein. DIABET-
ICEXCHANGES: 1-1/2 starch, 1/2 fruit.
{ }
Newand Good for you! Checkout
Taste of Home Healthy Cooking magazine
at tasteofhome.com/healthycooking.
Shrimp Pasta Salad
Summer
Vegetable Salad English Trifle
F
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butter. Stir in lemon juice, salt, peel, pep-
per and nutmeg. Drain potatoes and
place in a serving bowl. Pour butter mix-
ture over potatoes; toss gently to coat.
Sprinkle with parsley. Yield: 4 servings.
Citrus Asparagus Salad
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Marlene Mohr
Cincinnati, Ohio
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Looking for a super-easy way to jazz up fresh
asparagus? This six-ingredient salad goes
together in minutes and gives the delightful
veggie a zippy citrus tang.
2 cups water
1 pound fresh asparagus, trimmed
and cut into 2-inch pieces
1 tablespoon orange juice
1 tablespoon olive oil
2 teaspoons grated orange peel
1/4 teaspoon lemon-pepper seasoning
In a large skillet, bring water to a boil.
Add asparagus; cover and cook for 2-3
minutes. Drain and immediately place as-
paragus in ice water. Drain; pat dry and
put in a bowl.
Inasmall bowl, whisktheorangejuice, oil,
orangepeel andlemon-pepper. Pour over as-
paragus; toss tocoat. Yield: 4servings.
NUTRITIONFACTS: 2/3 cup equals 46 calories, 4 g fat
(1 g saturated fat), 0 cholesterol, 35 mg sodium, 3 g
carbohydrate, 1 g fiber, 1 g protein. DIABETICEX-
CHANGES: 1 vegetable, 1 fat.
Sail into supper with this quick-to-fix seafood menu.
ME A L I N MI NUT E S
. . . . . . . . . . . .
tuna express
NUTRITIONFACTS: 1 tuna steak with 1 tablespoon
sauce equals 210 calories, 2 g fat (trace saturated
fat), 77 mg cholesterol, 505 mg sodium, 6 g carbohy-
drate, trace fiber, 40 g protein. DIABETICEX-
CHANGES: 5 very lean meat, 1/2 starch.
Lemon-Butter
New Potatoes
PREP: 5 min. | COOK: 20 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sandra McKenzie
Braham, Minnesota
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
With an abundance of potatoes in our
garden each summer, I often make this easy
recipe. We love the combination of parsley
and spices, and the lemony butter sauce.
12 small red potatoes
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Peel a strip from around each potato.
Place potatoes in a large saucepan and
cover with water. Bring to a boil. Reduce
heat; cover and cook for 15-20 minutes or
just until tender.
Meanwhile, in a small saucepan, melt
Balsamic-Glazed
Tuna Steaks
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Laura McDowell
Lake Villa, Illinois
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Simple to fix but full of flavor, these steaks
have a slight sweetness from the tasty bal-
samic glaze. Theyre perfect for hectic days.
4 tuna steaks (3/4 inch thick and 6
ounces each)
1-1/4 teaspoons pepper
1/4 teaspoon salt
4 teaspoons dark brown sugar
1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
Sprinkle tuna with pepper and salt. Place
tuna on a broiler pan coated with cooking
spray. Broil 3-4 in. from the heat for 3-4
minutes on each side or until a meat ther-
mometer reaches 145 and fish begins to
flake easily with a fork.
Meanwhile, in a small saucepan, com-
bine the remaining ingredients until
smooth. Bring to a boil; cook and stir for 1
minute or until thickened. Serve with fish.
Yield: 4 servings.
60
TASTE OF HOME
\
Serve Up Easy, Homemade Breakfasts
Mornings are brighter with the 232 delicious dishes in
our Best of Country Breakfast & Brunch cookbook.
Hardcover, 112 pages, dozens of full-color photos.
8-3/8" x 11-1/8".
36515 Breakfast & Brunch$12.99 $9.99
.com
Find more great cookbooks and kitchen tools at:
www.ShopTasteofHome.com
or call 1-800/880-3012 Mention suite 1044P
To mail your order, specify the item code and name of the
product. Be sure toaddshippingandprocessingcharges (add
5% state sales tax for orders shipped to anywhere within
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If Your Order Is:
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$100.00 or more ...............$14.99
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Breakfast
Is in the Pan!
Grill Recipes in the Oven
Id like to convert a few of my favorite
grilling recipes to the oven. How do I
figure out what oven temperature and
cooking time to use?
Also, I have recipes that call for self-
rising cornmeal, but I cannot locate it.
Do you have a formula for making
self-rising cornmeal?
Anne Archer
West Hills, California
Most grilling recipes can easily be
adapted for indoor use. If the recipe
calls for direct heat, you can use your
ovens broiler instead. To replicate di-
rect grilling over medium-hot coals,
broil food about 4 inches from the heat
source. To mimic medium heat, broil
food 6 inches from the heat, and for
medium-low heat, place food 8 inches
from the heat. Recipes that call for in-
direct heat can be prepared in the oven,
too. For medium-hot heat, use a 400
oven; for medium heat, 350. Generally,
use the same timing as the recipe indi-
cates, but also follow the double-done-
ness test the recipe calls for, such as
until meat is no longer pink.
Self-rising cornmeal can easily be
made by following this simple formula:
For each cup of self-rising cornmeal,
use 3/4 cup plus 3 tablespoons corn-
meal, 1 tablespoon baking powder and
1/2 teaspoon salt.
Milk-Free Recipes
Im allergic to milk products. Do you
have a line of recipes that are milk-free?
Tammy Lindsay
Lewisburg, West Virginia
Taste of Home does not have a specific
set of recipes that are lactose-free.
Simple entertaining ideas & recipes
Two hours of no-nonsense cooking
at its best
Get Cooking
Two Fun Ways!
Comingtoa
townnear youthis
spring&fall!
For schedule, visit
tasteofhomeschools.com
Great cooking
demos with top
culinary specialists
Seasonal recipes, inspiring
meal ideas and creative
cooking tips
Hundreds of people like
you who love to cook
Free gift bag with product
samples, coupons and
complimentary magazine
AS K OUR TE S T KI TCHE N S TAF F
. . . . . . . . . . . .
However, the June/July issue of Taste of
Home Healthy Cooking has a special
feature on lactose-free cooking and
recipes. And Taste of Home Cooking for
2 often features a lactose-free recipe on
its Special Diet cards. The Summer is-
sue offers a lactose-free smoothie.
Substitute for Lard
I have some recipes that call for lard,
but I am not sure what I can substitute
in baked goods. Can I use butter?
Pat Bremson
Kansas City, Missouri
Lard, which is rendered and clarified
pork fat, produces exceptionally tender,
flaky baked goods. Butter can be sub-
stituted, but your baked goods may be
less tender and flaky. For every 4 table-
spoons of lard called for in the recipe,
use 5 tablespoons of butter.
Or use shortening as a substitute:
One cup of lard equals 3/4 cup plus 2
tablespoons of shortening.
I
ve been a subscriber of Taste of
Home since its inception, in 1993.
In fact, I loved it so much that I
saved the first issue. So I was thrilled to
get tickets to one of the Cooking
Schools. Sitting in the audience, I
watched the instructors cook up a
storm for the excited crowd and
thought, This is what I want to do!
When I actually got the opportunity
to work for Taste of Home Cooking
School, I knew it was a blessing. For the
past 2 years, Ive been the territory
manager/culinary specialist for Texas,
Arkansas, Arizona, New Mexico and
Oklahoma. I log more than 40,000
miles a year on the road, and I love it!
Its everything I thought it would
beand more. This really is my dream
job.
Ive loved to cook since I took a home
economics class in eighth grade and
earned my bachelors degree at Oklaho-
ma State University in home economics
education and community services. My
parents were very supportive, and I
learned a lot of my skills from my dad. I
taught home economics at public
schools and a technical college before
joining the Cooking School staff.
While on the road, I love meeting fel-
low Taste of Home fans. Probably the
best part of traveling is seeing how
Taste of Home touches peoples
livesand Im involved in it!
Even though I cook onstage for a liv-
ing, I still enjoy cooking and baking
when Im home, in Owasso, Oklahoma.
My husband, Lyndell, is a CPA, and we
have three teenage boysJames, Jack
and John. My sons dont care if Ive
been up until midnight finishing a
show; when I get home, its What is
there to eat, Mom?
I still rely on Taste of
Home recipes when it
comes to feeding my
family. One of my fa-
vorite dishes to make
in the summer is
Lemon Grilled
Salmon (right)
from Lisa
Kivirist of
Browntown,
Wisconsin.
COOKI NG S CHOOL P ROF I L E
. . . . . . . . . . . .
early fan turns pro
Meet Cooking School Team Member: Jamie Dunn
Lemon
Grilled Salmon
PREP: 10min. + marinating
BAKE: 15 min.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Lisa Kivirist
Browntown, Wisconsin
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 teaspoons snipped fresh dill or
3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper
seasoning
1/2 teaspoon salt, optional
1 salmon fillet (1-1/2 pounds)
3 tablespoons chicken broth
3 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons finely chopped
green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings
Sprinkle dill, lemon-pepper, salt if de-
sired and garlic powder over salmon.
Place in a large resealable plastic bag.
Add the brown sugar, broth, oil, soy
sauce and green onions.
Cover and refrigerate for 1 hour, turn-
ing once. Drain and discard marinade.
Place salmon skin side down on grill
over mediumheat; arrange the lemon
and onion slices over the top. Cover
and cook for 15-20 minutes or until the
fish flakes easily with a fork. Yield: 6
servings.
TASTE OF HOME
/
June & July 2008
63
Jamie Dunn (left) and eight other Taste of Home Cook-
ing School culinary specialists will present entertain-
ing and informative shows in more than 160 towns
across the U.S. this spring. Check the schedule at taste
ofhomeschools.com.
S T I R R I NG C OMME NT S
. . . . . . . . . . . .
Busy Cookie Crew
My whole family got involved in mak-
ing the Sour Cream Sugar Cookies
from the Feb/Mar Taste of Home. It was
a great way to spend our snowy day.
Not only did the cookies look cute, they
tasted good, too.
Julie Anderson
Holland, Michigan
Just Add Love
On a recent vacation with my
husband, Jeff, and my 9-year-old
stepson, Jeffrey, we dined at a
fancier restaurant. Jeff and I
commented on how much we
were enjoying our dinner and
asked Jeffrey how his was. He
said it was really good, but not
quite as good as the dinners I
make at home because nothing
beats the ingredient of love.
I was so touched by his kind words
that I wanted to share them with you
since many of the recipes Jeffrey enjoys
come from Taste of Home. Thank you
for recipes that are perfect for the aver-
age home cook. All I
have to do is add love!
KimEarley
Brunswick, Ohio
No Ordinary
Cake!
I love Taste of Home!
Thank you for the
Berry Pretty
cake idea (Aug/
Sept 07). I want-
ed our Grand-
ma Woods
(left) 82nd
birthday to be
WEVE GOT MAIL. Find more
friendly letters and photos from
readers at tasteofhome.com/plus.
extra special, and when I saw this cake,
I couldnt resist. It was a great cake for
a great grandma!
Mary Lowe
Fresno, California
World of Flavors
For a recent AFS (American Field Ser-
vice) potluck, I needed to bring an in-
ternational dish. I was at a loss and
then saw the African Beef Curry in
your Feb/Mar issue. It was a hit! Every-
one loved the spicy curry and had fun
adding all the toppings.
The recipe isnt one I normally make,
so this was the perfect opportunity to
try something new. Thanks for not only
featuring regular recipes but also
more daring ones.
Angela Simpson
Medford, Oregon
Volunteers Munch Biscuits
Several members and I spend Friday
mornings in our Methodist church
kitchen preparing and packaging food
for Meals On Wheels. Since we arrive
early, we have a mid-morning coffee
break.
When it was my turn to bring the
snack, I turned to Taste of Home and
found Garden Biscuits (Oct/Nov 06)
from Kerry Dority. And yes, Kerry, I ate
one warm from the oven! The biscuits
were such a hit that the group asked me
to bring them again. They sure made
coffee time special.
Jessie Kealey
Villa Rica, Georgia
J
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L
E
S
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C
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C
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CONTRIBUTOR
GUIDELINES
Want to send in your favorite recipe or
handy tip, fun idea or photo to share
with other readers? Wed love to hear
from you. Heres how to get involved:
1. Its easy to send us recipes and other
submissions! Simply use the conve-
nient form on our Web site, tasteof
home.com. Or you can E-mail them to
editors@tasteofhome.com. If you have
a particular department or feature in
mind, please type it in the subject line
of your E-mail message.
2. When sending recipes, please be spe-
cific with directions, measurements
and sizes of cans, packages and pans.
Also, please share a few words about
the recipe and yourself. (For recipe con-
test entries, please follow the direc-
tions on page 53.)
3. After you submit materials, please be
patient. Due to the large volume, it can
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June & July 2008
65
MEET OUR
FIELD EDITORS
ALABAMA: Mary Dixson, Decatur; Lisa Francis, Elba; Mary
Alice Brackin, Florence; Peggy Key, Grant; Charlotte
McDaniel, Jacksonville; Lisa Allen, 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, Siloam
Springs; Judith Gordon, Texarkana; Glenda Adams, Vanndale
CALIFORNIA: Peggy Louise Pruneau, Auberry; Susan
Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield
Lawson, Fullerton; Tina Fox, Lake Arrowhead; Shirley Goeh-
ring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos;
Linda Svercauski, Murietta; Marina Castle, North Hollywood;
H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra
Vanthoff, San Diego; Annette Traverso, San Rafael; Tiffany
Mitchell, Susanville; Mary Jane Cantrell, Turlock; Billie Moss,
Walnut Creek
COLORADO: Rally Van Ostrand, Aurora; Janet Lebar,
Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton;
Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby,
Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo
Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras,
Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi
Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman,
Wray
CONNECTICUT: Jill Fellows, Coventry; Ellen Baczek Amodeo,
Derby; Chava Karlovich, Monroe; Dennis Vitale, NewPreston;
Sue Smith, Norwalk; Chris Dolan, Seymour; Ruth Hartunian-
Alumbaugh, Willimantic; Betty Sparks, Windsor
DELAWARE: Beth Satterfield, Dover; Jan Walls, Dover; Peggy
West, Georgetown; Lisa Spiegel Westbrook, Georgetown;
Dot Swain, Milford; Cynthia Bent, Newark; Kimberley
Pittman, Smyrna
FLORIDA: Kelly Ward Hartman, Cape Coral; Marjorie Carey,
Freeport; Julia Livingston, Frostproof; Lillian Julow,
Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Mait-
land; 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; 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; Kim Marie Van Rheenen,
Mendota; Kimberly Kronenberg, Milledgeville; Donna Muss-
er, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria;
Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Debbie
Fisher, Royalton; Donetta Brunner, Savanna; Amber Samp-
son, Somonauk; Leona Kuhns, Sullivan; 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; Karen Kreider, Cumming;
Eunice Stoen, Decorah; 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,
Monona; 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; Carole Schlender, Burrton;
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: Randal Wilson, Bellevue; Tammy Hensley,
Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton;
Sherry Hulsman, Louisville; Naomi Cross, Millwood; Sally
Grisham, Murray; Christine Johnson, Ricetown; Connie
Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely,
Wilmore
LOUISIANA: Sundra Hauck, Bogalusa; Rachel Garcia,
DeRidder; 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
OBryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver,
Hagerstown; Debbie Wilkerson, Lusby; Charles Keating,
Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,
Pasadena; Judith McGhan, Perry Hall; Barbara Davis,
Salisbury; Betsy Hedeman, Timonium; Gail Buss, West-
minster
MASSACHUSETTS: Joanie Elbourn, Gardner; Arden Billings,
Greenfield; Christine Omar, Harwich Port; 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, LAnse; Virginia Ferris, Lyons;
Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby;
Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover;
Marsha Ransom, South Haven; Dona Erhart, Stockbridge;
Winifred Winch, Wetmore
MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka;
Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy
McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Kay
Morris, Cokato; Ann Botten, Courtland; Marlene Muck-
enhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher,
Dumont; Renee Schwebach, Dumont; Deanna Richter,
Elmore; Julianne Johnson, Grove City; Marcia Severson,
Hallock; Katie Koziolek, Hartland; Mary Jo OBrien, Hastings;
Lucille Taylor, Luverne; Dotty Egge, Pelican Rapids; Kari
Rosenow, Roseau; LaVonne Hegland, St. Michael; Dianne
Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters,
Willow River (Continued on page 66)
DOT SWAIN
MILFORD, DELAWARE
Family stats: Three sons; Dot
will soon be a first-time grand-
ma. She teaches adult basic
education and GEDclasses.
My family and friends call
me the Cookie Queen. Ive won
several blue ribbons at our
state fair for my baked goods.
One of my challenges has been
to adapt my recipes for one of
my sons, who has diabetes. I
even use cooking to help make
academic subjects relevant for
my students.
My mom taught me to keep
staples like flour, sugar and
soup on hand and a weeks
worth of meats in the freezer
so I could whip up a meal any-
time. Im not as organized as
she was, but I keep trying!
field editor
spotlight
ALAINA SHOWALTER
CLOVER, SOUTHCAROLINA
Family stats: Husband Timand
three stepchildren. Alaina was
in the Navy for 10 years and now
teaches seventh-grade science.
I was raised in Texas but
have lived in Florida, Tennessee,
Iceland and Puerto Rico. When
we moved to Clover, I felt I was
back to my country roots. But
Tim and I love to travel, experi-
encing new foods and cultures.
I come from a long line of
fantastic cooks. My favorite
things to fix are grilled meats,
seafood and garden vegetables.
Ive been told I make the best
fresh salsa. My mom and I talk
every Sunday, and the conversa-
tion always involves cooking.
MISSISSIPPI: Anne Glidewell, Booneville; DeLois
Douglas, Charleston; Shirley Glaab, Hattiesburg; Linda
Finn, Louisville; Rita Futral, Starkville
MISSOURI: Barbara Lovercamp, Alma; Linda Wilson,
Anderson; Debbie Johnson, Centertown; Sasha
Cummings, Hazelwood; Karren Chamberlain, Linn
Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa;
Tammy Breen, OFallon; 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;
Verona Koehlmoos, Pilger; Susan OBrien,
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
NEWJERSEY: Nancy Zimmerman, Cape May Court
House; Helga Schlape, Florham Park; Sally Treonze,
Hillsborough; Roberta Strohmaier, Lebanon; Kelly
Williams, Morganville; 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, Can-
astota; Margaret Gage, Cherry Valley; Michele Van
Dewerker, Cherry Valley; Rebecca Gage, Cobleskill;
Janice Arnold, Gansevoort; Karen Buhr, Gasport;
Helen Phillips, Horseheads; Cheryl Barney, Le Roy;
Mary Malinowski, Lee Center; Frances Boise, Marion;
Lucia Johnson, Massena; Linda-Ann Wargo, North
Massapequa; Estelle Keefer, Olean; Andrea Holcomb,
Oxford; Darlene Markham, Rochester; Kristine
Chayes, Smithtown; Penny Sands Fersko, Staten
Island; Susan Seymour, Valatie; Harmony Tardugno,
Vernon Center; Kathy Anderson, Wallkill
NORTH CAROLINA: Gerry Beveridge, Beaufort; Cindy
Winter-Hartley, Cary; Katie Sloan, Charlotte; Doris
Heath, Franklin; Mary Lou Robison, Greensboro;
Paula Chewning Walls, Greenville; Linda Thompson,
High Point; Jane Needham, River Bend; Hilda Pardue,
Ronda; Dorothy Baker, Southern Pines
NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Chris-
tianson, Glenburn; Patricia Burris, Grand Forks; Ann
Marie Moch, Kintyre; Marshelle Greenmyer-Bittner,
Lisbon; Lisa Morman, Minot; Lois Flaten, Ray; Carla
Hodenfield, Ray; Marilyn Hodenfield, Ray; Sarah
Goetz, Richardton; Lillian Domres, Towner; Elmeda
Johnson, Williston; Trish Gehlhar, Ypsilanti
OHIO: Doris Taekett, Alger; Bev Spain, Bellville; David
Klein, Berkey; Diane Turner, Brunswick; Sherry
Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth
Stoops, Cincinnati; Kim Wallace, Dennison; Freda
Becker, Garrettsville; Carole Finney, Harrisville; Betty
Spencer, Hopedale; Catherine Dawe, Kent; Linda
Miller, Lowell; Debra Dohy, Massillon; Tammy Logan,
McComb; Diane Shipley, Mentor; Ben and Arie
Coblentz, Millersburg; Polly Coumos, Mogadore;
Marilyn Bick, Norwalk; Julie Mosier, Perrysville;
Shirley Heston, Pickerington; Eldora Willford, Plym-
outh; Dolores Ann Thorp, Salineville; Robert Breno,
Stongsville; Phyllis Jarman, Warren; Vikki Rebholz,
West Chester; Pat Waymire, Yellow Springs
OKLAHOMA: Denise Vineyard, Ardmore; Barbara
Shepherd, Edmond; Peggy Goodrich, Enid; Flo
Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-
Feather, Jay; Donna Brockett, Kingfisher; Nancy
Johnson, Laverne; Marcia Nelson, Ponca City;
LaDonna Reed, Ponca City; Christine Eilerts, Tulsa
OREGON: Susan Snyder, Condon; Lynda Byrd, Dallas;
Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville;
Deb Darr, Falls City; Naomi Pollard, Gladstone;
Mickey Turner, Grants Pass; Stephanie Wilson, Helix;
Leann Meeds, Klamath Falls; Cathee Bethel,
Lebanon; Sandra Geissel, Milton-Freewater; Carolyn
Allison, Pleasant Hill; Lynn Hartigan, Portland; Mary
Anne Thygesen, Portland; Krista Frank, Rhododen-
dron; Laura Nickles, Rosebury; Darlene Brenden,
Salem; Carol Baker, Summerville; Marie Hattrup, The
Dalles; Dala Johnson, Tualatin; Grace Dickey,
Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis,
Woodburn
PENNSYLVANIA: Sharon Allen, Allentown; Barbara
McCalley, Allison Park; Betty Claycomb, Alverton; Millie
Rogers, Annville; Janice Burkholder, Chambersburg;
Beth Ask, Cogan Station; Clarann Gafrarar, Columbia;
Helen Hassler, Denver; Patty Kile, Elizabethtown; Rita
Reifenstein, Evans City; Pat Rimmel, Ford City; Lena
Esh, Gordonville; Charlotte Goldberg, Honey Grove;
Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb
Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele,
Lower Burrell; June Sangrey, Manheim; Janet Thomas,
McKees Rocks; Joyce Guth, Mohnton; Marlene Barker,
Monroeville; Melody Mellinger, Myerstown; Mary
Landis, NewCumberland; Elaine Anderson, New
Galilee; Kathy Peters, North Versailles; Ann Nace, Per-
kasie; Joyce Daubert, Pine Grove; Debra Latta, Port
Matilda; Catherine Cremers, Pottstown; Alta Rodgers,
Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Rich-
land; Romaine Wetzel, Ronks; Darla Germaux, Saxton;
Lucinda Walker, Somerset; Michelle Wise, Spring Mills;
Nancy Foust, Stoneboro; Dolores Skrout, Summerhill;
Sandra Johnson, Tioga; Ray Hoene, Tunkhannock
RHODE ISLAND: Julie Davis, Bristol; Yvette Carozza,
Central Falls; Pat Medeiros, Tiverton; Barbara Lynch,
West Warwick
SOUTH CAROLINA: Ruth Marie Lyons, Aiken; Kelly
Ann Gray, Beaufort; Alaina Showalter, Clover; Brenda
Leonard, Columbia; Katherine Moss, Gaffney; Lisa
Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie
Jackson, Inman; Claudia Grier, Lancaster; Lillian
Heston, Leesville; Lynn Parnell, Lexington; Loretta
Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity;
Melanie Thurston, Williamston
SOUTH DAKOTA: Joan Antonen, Arlington; NanCee
Maynard, Box Elder; Pam Hofer, Carpenter; Nina Vil-
hauer, Mina; Maxine Smith, Owanka; Annette Hill,
Pierre; Lisa Thomsen, Rapid City; Glenda Goldade,
Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall;
Roxy Wilfahrt, Watertown
TENNESSEE: Sue Ashford, Blountville; Vivian Walker,
Crossville; Margaret McNeil, Germantown; Kathy
Knight, Greeneville; Suzanne Whitaker, Knoxville;
Kathleen Fuller, Murfreesboro; Sharon Manus,
Smyrna; Andrea Bolden, Unionville
TEXAS: Christine Groves, Archer City; Sarah
Woodruff, Austin; Tonya Jones, Brenham; Sue
Broyles, Cherokee; Denise Baumert, Dalhart; Luann
Carlson, El Paso; Jeanne Brady, Fort Worth; Susan
Garoutte, Georgetown; Pat Stevens, Granbury; Gay
Nell Nicholas, Henderson; Rebecca Liao, Keller; Linda
Rainey, Monahans; Ann Cousin, New Braunfels; Joan
Hallford, North Richland Hills; Mary Anne Mc-
Whirter, Pearland; Penny Spearman, Pickton;
Marilyn Katcsmorak, Pleasanton; Mary Lou Roberts,
San Angelo; Jackie Fremming, San Antonio; Billie
Jeane Garner, Southlake
UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan;
Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile
Proctor, Panguitch; Donna Higbee, Riverton; JoLynn
Hill, Roosevelt; Barbara Birk, St. George; Rebecca
Baird, Salt Lake City; Stacey Christensen, Salt Lake
City; Gaylene Anderson, Sandy; Debbie Mace, Sandy;
Roni Goodell, Spanish Fork
VERMONT: Patricia Le Blanc, East Hardwick; Virginia
Breitmeyer LaPierre, Greensboro Bend; Harriet
Dumas, Hartland; Joan Finley, Hartland; Patricia
Bixby, Morrisville; Susan Greenall, Windsor
VIRGINIA: Margaret Wagner Allen, Abingdon;
Dorothy Showalter, Broadway; Teresa Mears, Chin-
coteague; Traci Wynne, Falls Church; Esther Shank,
Harrisonburg; Carol Strong Battle, Heathsville;
Rosemarie Forcum, Heathsville; Eugene Presley, Hon-
aker; Angela Leinenbach, Mechanicsville; Kyra
Pulliam, Stephens City; Carrie Long, Suffolk; Virginia
Gentry, Sutherlin; Theresa Morris, Toano
WASHINGTON: Bonnie Waliezer, Brush Prairie; Janis
Plagerman, Ephrata; Margie Snodgrass, Gig Harbor;
Patricia Crandall, Inchelium; Perlene Hoekema,
Lynden; Alice and Jake Weber, Ritzville; Diane
Sardeson, Seattle; Aljene Wendling, Seattle; Beverly
Kearns, Selah; Marian Platt, Sequim; Carolyn
Eastham, South Bend; Nina Hall, Spokane; Marty
Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila
Scheer, Vancouver; Janie Cooper, Waterville; Tyffany
Fries, Yakima
WEST VIRGINIA: Lori Daniels, Beverly; Cheryl
Maczko, Eglon; Amy Short, Lesage; Jodi Zickefoose,
Tallmansville
WISCONSIN: Janelle Lee, Appleton; Sue Gronholz,
Beaver Dam; Amy Voights, Brodhead; Gloria Warczak,
Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen
Taugher, East Troy; Dennis Dolan, Fitchburg;
Stephen Baseley, Fond du Lac; Nancy DeMaster,
Fond du Lac; Bernie Bellin, Franklin; Lisa Feld,
Grafton; Jean Ecos, Hartland; Donna Gorman, Lone
Rock; Holly Basford, McFarland; Gail Sykora,
Menomonee Falls; Mari Anne Warren, Milton;
Charlene Griffin, Minocqua; Jeanette Pederson,
Monico; Darlene Alexander, Nekoosa; Lois Fetting,
Nelson; Chris Kohler, Nelson; Carol Smith, New
Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardee-
ville; Ardyce Piehl, Poynette; Mark Trinklein, Racine;
Linda Rock, Stratford; Doris Sather, Strum; Mary
Steiner, West Bend; Darlis Wilfer, West Bend
WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson;
Ardis Rollefson, Jackson Hole; Lori Coulthard,
Laramie; Vera Reid, Laramie; Denise Smith, Lusk;
Arlene Zerbst, Newcastle; Bonnie Hiller, Powell;
Carolyn Walton, Smoot; Bobbi Miller, Thermopolis
ALBERTA: Connie Tiesenhausen, Demmitt; Florence
Barnes, Drumheller; Lori Stefanishion, Drumheller;
Orien Major, Hinton; Margaret Steacy, Lethbridge;
Kathy Scott, Lingle; Karen Bourne, Magrath; Lise
Thomson, Magrath; Ruth Ann Stelfox, Raymond;
Frieda Meding, Trochu
BRITISH COLUMBIA: Merle Dyck, Elkford; Leigh
Moore, Heffley Creek; Deborah Maki, Kamloops;
Doreen Martin, Kitimat; Danielle Belanger, Victoria
MANITOBA: Mina Dyck, Boissevain; Marge Reimer-
Toews, Steinbach; Debbie Clark, Winnipeg; Linda
Grienke, Winnipeg
NEWBRUNSWICK: France Couturier, Edmundston;
Marilu Hynes, McLeod Hill
NEWFOUNDLAND: Joan Kane, Trinity
NOVA SCOTIA: Lois Bent, Bridgetown; Celine
Munroe, Guysborough; Wendy Dowling, Queens
County; Kelly Kirby, Westville
ONTARIO: Joannah Jarman, Almonte; Pat Roberts,
Cookstown; Mary Ellen Agnew, Dundalk; Nancy
Horsburgh, Everett; Linda Russell, Exeter; Wendy
Masters, Grand Valley; Janet Tigchelaar, Jerseyville;
Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois
Taylor Caron, Ottawa; Nancy Bergeron, Powassan;
Janis Plourde, Smooth Rock Falls; Raymonde
Bourgeois, Swastika; Lynne Wilhelm, West Hill
PRINCE EDWARD ISLAND: Nancy Coughlin,
Charlottetown; Tammy Clements, Murray Harbour
QUEBEC: Anne MacWhirter, Hope; Diana Frizzle,
Knowlton
SASKATCHEWAN: Betty Abrey, Imperial; Del Mason,
Martensville; Carol Funk, Richard; Val Lefebvre,
Rosetown; Norma Harder, Saskatoon; Peggy Gwillim,
Strasbourg
66
TASTE OF HOME
\
Canadian Rockies
Christmas in November
Join us for Christmas in November!
Marvel at the spectacular Canadian Rockies, take an exhilarating train
ride through the mountains and join in fun holiday-themed festivities!
Enjoy three nights at the fabled Jasper Park Lodge, including hands-on
holiday cooking and decorating demonstrations. Travel aboard the leg-
endary Canadian, North Americas most historic train, and explore the
charming streets of Banff Village. Tour the cosmopolitan city of Vancouver and travel along beau-
tiful Columbia Icefields Parkway. Reserve your trip within 30 days to save $50.00 per person with
this special offer. 2008 Departure Dates: October 30-November 7 and November 6-14.
9-day/8-night vacations start at $2,497 for doubles; $3,195 for singles.
Call 1-800-344-6918
or visit us on-line to view complete tour itineraries:
www.countrytours.com
Wish you were here!
Travel With Friends!
Limited Availability. Reserve Now!
Mention Promotion Code #8093
SAVE
$50.00
per person
when you book
within 30 days!
Mention Promotion
Code 8093
Can You Find Our
Corny Cops?
Its your chance to win a shopping spree!
I
nspired by the corn
recipe contest (page
35), our Hide &
Seek game this issue
focuses on partners
Starchy and Husk. Well
be all ears to learn if you
can chase down these crime-
fighting corn copsour spin-off of
TVs popular 1970s police series.
As many of you know, we have a
little fun in TOH by having you
search for a hidden drawing.
Last issue, it was Toms the
Tiny Taco. Weve hidden a pair of
two dont mess with me corn-on-
the-cob characters this time.
The drawing looks like this
one and might be tucked in
a photo, in a drawing, in an
article or recipeand they
could be a different size.
Find them and enter the
Hide & Seek contest on our
Web site. Or, mail a postcard with
the correct page number and your
name, address and phone number to
Hide & Seek, Taste of Home, 5400 S.
60th St., Greendale WI 53129. Well
combine all entries (on-line and
mail) to conduct a random drawing
in mid-July.
WHEREWAS TOMS THE TINY TACOHIDDEN? INTHE APRIL/MAY ISSUE, HE
WAS INTHE FETA ASPARAGUS FRITTATA PHOTOONPAGE 24.
HI D E & S E E K
. . . . . . . . . . . .
Get in our drawing for 100
$50 Gift Certificates
Y
ou could win a shopping spree just for cooks in this issues Hide & Seek
contest. Well draw from entries with the correct answer for $50 gift cer-
tificates to Shop Taste of Home100 of them!
Winners can select clever kitchen gadgets, cooking helpers, mouth-watering
cookbooks and more from Shop Taste of Homes big selection, chosen with
real home cooks like you in mind.
For example, you might want to choose a set of six colorful anodized alu-
minum ice cream bowls, perfect for serving the yummy ice creams or toppings
in this issue (page 7). The set is priced at $19.99.
Even if your name isnt drawn, we invite you to browse our appealing on-line
store at ShopTasteofHome.com.
68
TASTE OF HOME
\
f a v o r i t e
grace
For many families, saying a prayer of
thanks at meals is a long-standing tradi-
tion. Here, readers share the verses re-
cited in their homes. Perhaps one of
them will become part of your mealtime
tradition, too.
Carol Mahood of The Villages, Florida,
remembers her dad reciting this cute
prayer.
Thank You, Lord, for the food. Here it
goes under my nose, for the Lord knows I
need it. Amen.
Jeanine Wooldridge of Indianapolis, In-
diana says her grandfather recited this
meaningful prayer, 60 years ago. This
same blessing is now said by my hus-
band at every meal, Jeanine notes.
We rejoice in the bountiful blessings
You have given us this day. We thank
You for our health, strength and daily
bread, and the food that is placed before
us this hour.
And may we partake of it with grati-
tude, remembering those who go hungry
in the world, and move us to share that
which You have entrusted to us, so that
all people might live in peace throughout
the world. In Jesus name we pray, Amen.
I come from a family of nine girls.
Mom taught us this prayer when we
were growing up. Now, when we can all
be together, we say it before we eat,
writes Lila Beers from Wapakoneta,
Ohio.
Thou hast again remembered us, O
Lord, and we should not forget Thee.
Bless this food, we pray, and help us to
serve Thee well. Amen.
This is a special grace that I wrote,
notes Emily Corbin from Richmond,
Virginia.
Thank You, Lord, for the bread and
meat, and all the good things that we eat.
Bless the hands that did prepare this
food that we enjoy and share. Amen.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PRAY TELL. Share your familys favorite
grace. For Contributor Guidelines, see
page 64.
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June & July 2008
69
yeast in 1-pound bags so I wont run
out, and I store it in the freezer. This is
a tip I got long ago, and I pass it along.
Besides raising money, her famous
rolls lift spirits. The Auxiliary ladies
usually share some free of charge with
workers in other booths, just to bright-
en their day. Additionally, the close-
knit community of 400 depends on
each other when times get tough. At an
elevation of 3,500 feet, they get lots of
snow and storms. It isnt uncommon
for a tree to fall and damage a house.
When Marvel hears of a misfortune,
shell bake a batch of rolls for the family
and the volunteer workers who pitch in
to get things back to normal. Its a
good feeling to know youre helping
someone outand the community
definitely appreciates our efforts!
Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose,
tell us about it at cookswhocare@tasteofhome.com. For Contributor Guidelines, see page 64.
Pecan-Raisin
Cinnamon Rolls
PREP: 50 min. + rising
BAKE: 20 min./batch + cooling
11 to 12 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active
dry yeast
3 teaspoons salt
3-1/2 cups water
1 cup vegetable oil
3 eggs
FILLING:
1/4 cup butter, melted
1 cup sugar
3 teaspoons ground cinnamon
1 cup raisins
FROSTING:
1/4 cup butter, softened
3-3/4 cups confectioners sugar
1/4 teaspoon lemon extract
3 to 4 tablespoons water
Inavery largemixingbowl, combine8 cups
flour, sugar, yeast andsalt. Inalarge
saucepan, heat water andoil to120-130.
Addtodry ingredients; beat just until moist-
ened. Addeggs; beat until smooth. Stir in
enoughremainingflour toformasoft
dough(doughwill besticky).
Turnontoaflouredsurface; kneaduntil
smoothandelastic, about 6-8 minutes. Cov-
er andlet rest for 15 minutes.
Turnontoalightlyflouredsurface; divide
inhalf. Roll eachhalf intoa24-in. x15-in. rect-
angle. Brushwithbutter towithin1/2in. of
edges. Combinesugar andcinnamon; sprin-
kleover dough. Sprinklewithpecans and
raisins. Roll upjelly-roll style, startingwith
thelongsides; pinchseams toseal. Cut each
into24rolls. Placerolls, cut sideup, infour
greased13-in. x9-in. x2in. bakingpans.
Cover andlet riseinawarmplaceuntil
nearlydoubled, about 30 minutes. Bakeat
425 for 18-22 minutes until goldenbrown.
Inasmall mixingbowl, combinefrosting
ingredients. Spreadover warmrolls. Cool on
wireracks. Yield: 4 dozen.
EDITORSNOTE: Doughmayneedtobemixedintwo
batches, dependingonthesizeof your mixingbowl. To
halvetherecipe, use1packageplus 1-1/8teaspoons
yeast and1eggplus 2tablespoons beatenegg. The
other ingredients caneasilybedividedinhalf.
these rolls are hot!
Alta Womens Auxiliarys cinnamon roll
teamincludes (fromleft) Carol Carey, Vi-
vian Gardner, Sarah Friscia, Nora Bradley,
Peggy Brunner and baker Marvel Irvine.
a
mid the hustle and
bustle of Alta,
Californias Me-
morial Day Flea Market,
shoppers take a moment
to stopand smell the
rolls! Hundreds follow their noses to
the booth where Marvel Irvine (above)
and her friends in the Womens Auxil-
iary sell freshly baked Pecan-Raisin
Cinnamon Rolls.
When I arrive at the market with the
rolls, theres already a line. Marvel says.
The fragrance is irresistible!
Proceeds go to the Auxiliarys savings
fund, set up for special needs. Groups
like the Alta Volunteer Fire Department
know just who to ask when they need
help buying radios, boots and gear.
Were also one of the most popular
booths at a winter craft show, says
Marvel. She typically provides around
150 rolls per event, resulting in $200 to
$300 for the fund.
Seven other active Auxiliary mem-
bers participate in the delicious project,
Marvel is quick to add. I bake the rolls,
another woman picks them up and
then we all take turns selling them.
Champion Baker
I can make about 48 rolls in 2 hours,
start to finish, she says modestly. I buy
70
TASTE OF HOME
\
APPETIZERS & SNACKS
Curry Cheese Spread, 57
Grilled Corn Dip, 37
Lone Star Cheese Ball, 34
Motoring Munchies, 31
Reuben Braids, 56
Spicy Sausage Wonton
Stars, 57
Stuffed Portobello
Mushrooms, 57
Sun-Dried Tomato Spread, 49
Sweet n Salty Popcorn, 56
BEVERAGES
Very Berry-licious
Smoothies, 45
BREADS, MUFFINS &
ROLLS
Nutmeg Blueberry Muffins, 45
Pecan-Raisin Cinnamon
Rolls, 69
BREAKFAST
Crisp n Tender Corn
Waffles, 39
CONDIMENTS
Banana Caramel Topping, 10
Butter Pecan Sauce, 11
Grilled Corn Salsa, 41
Raspberry Sauce, 11
Refrigerator Pickles, 47
DESSERTS
Cakes & Tortes
Almond Chocolate Cake, 43
Chocolate Party Cake, 22
Cookies & Bars
Chocolate Hazelnut Brownie
Bites, 47
Peanut Butter Cookies, 49
Miscellaneous
Cherry Ice Cream Cake, 15
Cookie Dough Ice Cream, 9
English Trifle, 59
Lemon Gelato, 9
Moms Strawberry
Shortcake, 51
Nectarine Ice Cream, 8
Peaches n Cream Cups, 14
Russian Cream, 22
Star-Spangled Fruit Tart, 51
Strawberry Cheesecake Ice
Cream, 8
Pies & Tarts
Blueberry Cloud Pie, 30
Frosty Toffee Bits Pie, 22
Texas Pecan Pie, 34
MAINDISHES
Baby Back Ribs, 16
Bacon Quiche, 45
Bacon-Wrapped Seafood
Skewers, 20
Balsamic-Glazed Tuna
Steaks, 60
Barbecued Beef Short Ribs, 51
Family Favorite Kabobs, 18
Golden Corn Quiche, 41
Grilled Burgers, 43
Grilled Chicken with
Salsa, 20
Grilled Stuffed Meat Loaf, 19
Hearty Spaghetti Sauce, 49
Lemon Grilled Salmon, 63
Panhandle Beef Brisket, 34
Sirloin with Blue Cheese
Butter, 14
Turkey n Squash
Lasagna, 58
SALADS & DRESSINGS
Ambrosia Fruit Salad, 45
Balsamic Vinegar Dressing, 49
Chicken Pasta Salad, 26
Citrus Asparagus Salad, 60
Mixed Greens with Garlic-Basil
Vinaigrette, 14
Ranch Coleslaw, 34
Shrimp Pasta Salad, 59
Southwestern Spinach
Salad, 26
Strawberry Spinach Salad, 43
Summer Vegetable Salad, 58
Tomato Corn Salad, 37
SANDWICHES & WRAPS
Meatball Calzones, 27
Open-Faced Turkey
Sandwiches, 27
Stromboli Sandwiches, 47
SIDE DISHES
Corn Fritters with Caramelized
Onion Jam, 39
Creamy Vegetable Bow Tie
Toss, 51
Dilly Vegetable Medley, 18
Double Corn Dressing, 39
Fresh Corn Medley, 39
Lemon-Butter New Potatoes, 60
Mexicorn Grits, 41
Slow-Cooked Bean Medley, 43
Smoky Grilled Corn, 41
Tomato n Corn Risotto, 37
Veggie Potato Salad, 47
SOUPS, STEWS & CHILI
Cheesy Corn Chowder, 37
Recipe includes
Nutrition Facts
Vol. 16, No. 3, June/July 2008 ReimanMediaGroup, Inc., 2008. TASTEOFHOME (ISSN1071-5878) (USPS 010-444) (Canadian
GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693.
Periodicals postage paid at Greendale, WI and additional mailing offices. Published bimonthly, by Reiman Publica-
tions, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media
Group, Inc.
Editorial offices: 5400 S. 60thSt., Greendale WI 53129-1404. Sendstampedreturnenvelope withphotos, manuscripts and
inquiries. Material in this publication may not be reproduced in any formwithout permission. POSTMASTER: Send ad-
dress changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794. Send undeliverable Canadian addresses to
Canada_UPM_Harlan@cpmx.ca.
Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDNplus 5%GST or 13%
HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O.
Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.
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 Rpsubscustomercare@custhelp.com. For address changes, includebotholdandnewaddresses.
If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a cor-
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Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Ser-
vice. If youare amongthe subscribers whosignedup, please be advisedthat we have discontinuedContinuous Renewal
Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail
or with your issues, or call 1-800/344-6913.
Consumer Information: Reiman Publications may share information about you with reputable companies in order
for themtooffer youproducts andservices of interest toyou. If youwouldrather we not share information, please write
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RECIPE INDEX
June & July 2008
10
26
34
39
OntheMenufor our August/September issue
Tasty Tailgatinggame-day goodies togrill or make ahead.
Prize-winners fromour Italian Favorites contestcal-
zones, pasta, pizza, cheesecake are just a few.
Readers share their Blue-Ribbon Recipes fromfairs and
festivals.
The Fresh Raspberry Pie in Moms Best Meal is to die for!
Also, look for a field editors grilled salmon meal, delightful
basil recipesand more.
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Viva and Kleenex are registered trademarks of Kimberly-Clark Worldwide, Inc. 2008 KCWW
Cloth-like softness comes on a roll.
VIVA
Towels -
Soft & Strong Like Cloth!

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