Taste of Home Cooking School Fall 2013 PDF

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net
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table of contents
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Your Guide to
the Show!
Look inside for sensational seasonal meals
from kitchens just like yours.
7
demo recipes
Let our Culinary Specialists show you how to make
mealtime masterpieces.
21
sponsor recipes
Our partners are here to share the very best of their
kitchen creations.
50
taste of home extra
Weve got a sneak peek of our September/October issue
that will leave you wanting seconds!
52
taste of home Recipes acRoss ameRica
Our Culinary Specialists dish on regional specialties in
our beloved America the Tasty.
59
taste of home Best holiday Recipes
Discover heirloom recipes that will make spirits bright
this holiday season.
PHOTO BY: Gts/shutterstock.com
64
cover recipe
Find out just how easy it is to pull o Stephanie Travis
Black Forest Cake!
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fall 2013 tasteofhome.com/cooking-school 3
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Pleased to
meet you!
Michael Barna Karen Davis Dana ellioTT
Michael lives in Karen lives with her Dana currently lives
Wynnewood, husband near Des near Indianapolis,
Pennsylvania, with Moines, Iowa. Karens Indiana, where she
his wife and their two early memories of enjoys cooking for
cocker spaniels. The food often involved friends and family.
food that reminds her grandmothers During the fall Dana
Michael of home is his grandmothers holiday cooking. Our family is looks forward to football season,
Hungarian noodle cake. Its made Scandinavian, she says, so meals tailgating parties and game-time
with sauteed onions, cabbage, herbs, were lled with specialty Norwegian snacks such as chicken wings hot
spices and egg noodles. As it cooks, it and Swedish foods such as meatballs, of the grill. Her favorite condiment
develops a thick crust and soft center kringla, lefse, rice pudding and fruit has to be sriracha hot sauce because
thats so delicious. Michael turned soup. Karen earned her Bachelor she sprinkles it on everything! Dana
that love of food into a career after of Science degree from Iowa State graduated from the Art Institute of
earning a degree from the Culinary University in home economics Fort Lauderdale with a Bachelor of
Institute of America (CIA) in Hyde education and educational services Science in culinary management.
Park, New York. in FCS. Tasteofhome.com/Danaelliott
Tasteofhome.com/MichaelBarna Tasteofhome.com/KarenDavis
Guy KlinzinG
cheryl cohen JaMie Dunn Guy and his wife
Cheryl and her Jamie and her reside in the Chicago
husband reside in husband, along with area where they enjoy
Dover, Ohio, and she their three boys, spending time with
feels most at home reside in Owasso, their children. Being
when surrounded Oklahoma. One from the Windy
by family and meal that makes City, Guy enjoys Chicago-style hot
friends. Her favorite fall holiday Jamie think of home is her mothers dogs and pizza. But, growing up, he
is Thanksgiving when the aroma Thanksgiving turkey and dressing. adored the special treat his mother
of sauteed onions and celery I love the family atmosphere of made: homemade wafes and fresh
brings to mind fond memories of Thanksgiving and the foods that go pork sausage. Today Guy enjoys
the traditional family feasts that with it, she reports. Jamie graduated making Sunday wafes for his family.
decorated her childhood. Cheryl from Oklahoma State University Guy earned a bachelors degree in
earned her Bachelor of Science degree with a Bachelor of Science degree performing arts from Northeastern
in home economics education and in vocational home economics University and an MBA from
extension from Ohio University in education and community service. Dominican University.
Athens, Ohio. Tasteofhome.com/JamieDunn Tasteofhome.com/GuyKlinzing
Tasteofhome.com/cherylcohen
4 tasteofhome.com/cooking-school fall 2013 WorldMags.net

WorldMags.net eDiTorial
EDITOR-IN-CHIEF Catherine Cassidy
CREATIVE DIRECTOR Howard Greenberg
EDITORIAL OPERATIONS MANAGER Kerri Balliet
ASSOCIATE CREATIVE DIRECTOR Erin Burns
CONTRIBUTING EDITOR Tim McCormick
Our Culinary Specialists are food fanatics who CONTRIBUTING ART DIRECTOR Angie Packer
LAYOUT DESIGNER Holly Patch
love to share their love of cooking with you!

COPY CHIEF Deb Warlaumont Mulvey
COPY EDITOR Alysse Gear
CONTRIBUTING COPY EDITOR Mary-Liz Shaw
Get to know the crew before you discover COPY DESK INTERN Kaitlin Stainbrook
CONTENT OPERATIONS MANAGER Colleen King
their secrets, tips and hints to creating dazzling EDITORIAL PRODUCTION MANAGER Dena Ahlers
EXECUTIVE ASSISTANT Marie Brannon
meals your whole family will love! CHIEF FOOD EDITOR Karen Berner
FOOD EDITORS James Schend; Peggy Woodward, RD
ASSOCIATE FOOD EDITOR Krista Lanphier
ASSOCIATE EDITOR/FOOD CONTENT Annie Rundle
RECIPE EDITORS Mary King; Jenni Sharp, RD; Irene Yeh
TEST KITCHEN AND FOOD STYLING MANAGER

KrisTi larson eric villeGas Sarah Thompson
Kristi is originally Eric lives with his TEST KITCHEN COOKS Matthew Hass, Lauren Knoelke
FOOD STYLISTS
from Othello, family near Lansing, Kathryn Conrad (senior), Leah Rekau, Shannon Roum
PREP COOKS
Washington, and Michigan, but was Megumi Garcia, Nicole Spohrleder, Bethany VanOpdorp
now resides near Salt raised in Saginaw.
PHOTOGRAPHY DIRECTOR Stephanie Marchese
Lake City, Utah. The The foods that PHOTOGRAPHERS Dan Roberts, Jim Wieland
CONTRIBUTING PHOTOGRAPHER Mark Derse
smell of chocolate make me think PHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon
chip cookies baking reminds Kristi of home are numerous, he says. SET STYLISTS Melissa Haberman, Dee Dee Jacq
of home, because her mom usually Were surrounded by Great Lakes EXECUTIVE EDITOR, DIGITAL Sarah Karl Schroeder
SENIOR ONLINE PRODUCER Melanie Krause OBrien
had homemade cookies on hand for smoked and freshwater whitesh. WEB EDITOR Julie Meyers
after-school snacks. While on the Growing up, Eric loved fried chicken
BUSINESS ANALYST Kristy Martin
road traveling for Taste of Home, and craves it to this day. He studied BILLING SPECIALIST Mary Ann Koebernik
Kristi enjoys trying out local Mexican liberal arts at Michigan State
restaurants. Kristi earned her University and then attended Anne TasTe oF hoMe cooKinG school
GENERAL MANAGER Erin Puariea
Bachelor of Science degree in family Willans LaVarenne Ecole de Cuisine SALES & MARKETING MANAGER Jamie Piette Andrzejewski
and consumer science education from and Steven Spurriers Academie du ASSOCIATE BRAND MANAGER Jaclyn Mullahy
EXPERIENTIAL MARKETING MANAGER Mitch Cooper
Brigham Young UniversityIdaho. Vin in France. OPERATIONS COORDINATOR Dawn Strzok
FULFILLMENT SPECIALIST Randy Brodhagen
Tasteofhome.com/Kristilarson Tasteofhome.com/ericvillegas
Business
Michelle reD roBerTs EASTERN ADVERTISING DIRECTOR Donna Lindskog
EASTERN ACCOUNT DIRECTOR Joanne Carrara
Michelle currently EASTERN ACCOUNT MANAGER Kari Nestor
resides near MIDWEST & WESTERN ADVERTISING DIRECTOR Jackie Fallon
MIDWEST ACCOUNT MANAGER Lorna Phillips
Birmingham, WEST COAST SALES DIRECTOR Erin Foy-Vian
Alabama. Tomato
gravy is one dish that
I love the family WEST COAST ACCOUNT MANAGER Deb Mason
MICHIGAN SALES REPRESENTATIVE Linda C. Donaldson
SOUTHWESTERN ACCOUNT REPRESENTATIVES
reminds her of home, atmosphere of Sunday Leek, Summer Nilsson
ADVERTISING PRODUCTION MANAGER Kristine Jacobson
BUSINESS MANAGER Allison Orlovsky
and her mamas chicken and egg
noodles recipe holds especially Thanksgiving DIGITAL DIRECTOR Jaclyn Selby
ASSOCIATE MARKETING DIRECTOR, INTEGRATED SOLUTIONS
fond memories. Michelle explains,
She would roll up the dough and cut and the foods Katie Gaon
DIGITAL ACCOUNT MANAGER Tim Baarda
AD OPERATIONS DIRECTOR Nick Gaudio
the noodles and I would help unroll
all of them. Michelle graduated from
that go with it. DIRECT RESPONSE ADVERTISING
Katherine Zito, David Geller Associates
Mississippi University for Women JaMie Dunn
with a Bachelor of Science degree VICE PRESIDENT, BRAND MARKETING Jennifer Smith
VICE PRESIDENT, CIRCULATION AND CONTINUITY MARKETING
in culinary arts. Dave Fiegel
Tasteofhome.com/Michelleroberts EXECUTIVE BRAND DIRECTOR Joe Losardo
SENIOR MARKETING MANAGER Vanessa Bailey
MARKETING MANAGER Betsy Connors
ART DIRECTOR, CREATIVE SERVICES Deb Ferrell
reaDers DiGesT norTh aMerica

VP, BUSINESS DEVELOPMENT & MARKETING Alain Begun
PRESIDENT, BOOKS AND HOME ENTERTAINMENT
Harold Clarke
GENERAL MANAGER, CANADA Philippe Cloutier
VP, OPERATIONS Mitch Cooper
CHIEF OPERATING OFFICER Howard Halligan
VP, CHIEF SALES OFFICER Mark Josephson
VP, GENERAL MANAGER, MILWAUKEE Frank Quigley
VP, DIGITAL SALES Steve Sottile
VP, CHIEF CONTENT OFFICER Liz Vaccariello
VP, GLOBAL FINANCIAL PLANNING & ANALYSIS Devin White
The reaDers DiGesT

associaTion, inc.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Robert E. Guth
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fall 2013 tasteofhome.com/cooking-schools 5
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Falling for the Season

And thats why I love my job. As General Manager of
the Taste of Home Cooking School, not only do I get to
help bring the countrys largest food and entertaining
magazine to life, but my team helps connect our readers
to each other. Our events, like our recipes, are a live
exchange of food, comfort and ideas from like-minded
people. So for those of you, like me, that have a big
appetite for food and an even bigger zest for life, get
ready to get cooking. Were sharing
some spectacular National Sponsor 115 Recipes
& Tips
recipes as well as some of my favorite
BESTLOVED RECIPES
HOME COOKS LIKE YOUFROM
reader-submitted gems that Im
TAKING
proud to serve to my own friends THE CAKE!
FALL 2013
Seasonal
and family. I know youll come to Favorites
Sweet Pies
Hearty Roasts
Savory Soups
love them, too!
And its thanks to readers like NEW!
Family
Mouthwatering
Favorites
you that we think we have our

Black Forest Cake,
page 64
best lineup to date. In addition

to learning recipes and techniques from our talented
Autumn. In my family, were fall Culinary Specialists, youll also get:
people. We look forward to that rst day An amazing collection of recipes from our National
we can bring our cozy sweaters Sponsors
and sweatshirts out of storage. The Sneak peeks of fantastic Taste of Home cookbooks
sun is shining, but that chill can be felt and magazines, including Recipes Across America,
in the air; its crisp and its a great time Best Holiday Recipes and the latest issue of
revisit those hearty recipes that warm Taste of Home, our agship magazine
the body and soul. Somehow it always feels just right, Kitchen secrets that will save you time and money
doesnt it? Not too hot, not too cold, but justright. The chance to star in a future issue of Taste of
I love how the cooler temperatures lure me back into Home and win cash prizes with our fall contests
to the kitchen, how the weather blankets me in promises
born from delicious memories of food, like my moms But, of course, none of this would be possible without
herb bread (which makes the most amazing grilled you. So from the bottom of my heart, I want to thank you
cheese sandwich youve ever had in your life!) or her once again for making Taste of Home your most- trusted
chicken noodle soup (which I still cannot get right, source for recipes your family will love.
even after years of trying to perfect it). We all have our Now lets get cooking!
own triggers that make us think of home. Whether
its the smell of something savory baking in the oven, a
special holiday meal or a favorite dessert, theres always
that one special dish that brings back memories.
Food brings people together and its universal. It can Erin Puariea
be practical, and it can be an expression of love or both. General Manager,
It connects people to each other and to moments in time. Taste of Home
Thats why I love to cook and entertain, to bring people Cooking School
together and share in that appetite for life.

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DEMO RECIPES
its
showtime! With that chill in the air, its time to
warm up the kitchen! Our Taste of
Home Culinary Specialists and national
sponsors have teamed up to bring you
PHOTO: oldbunyip/shutterstock.com
a seasons worth of tasty recipes

that your whole family will adore.
Sit back, relax and enjoy the show!
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Demo reciPes
1 cup shredded cheddar cheese 2. In medium bowl, stir baking

(4 oz.) mixture ingredients with whisk or
Baking Mixture fork until blended. Spoon 1 scant
1/2 cup milk Tbsp. baking mixture into each
1/2 cup original Bisquick mix muffin cup. Top with about cup
2 eggs burger mixture. Spoon 1 Tbsp. baking
Garnishes, optional mixture onto burger mixture in each
Impossibly Easy Mini 12 mini kosher dill pickles muffin cup.
Cheeseburger Pies 1 medium tomato, chopped 3. Bake about 30 minutes or until
ketchup and mustard toothpick inserted in center comes
PreP Time: 15 minutes out clean, and muffin tops are golden
sTarT To finisH: 55 minutes 1. Heat oven to 375. Spray brown. Cool 5 minutes. With thin
maKes: 6 servings 12 regular-size muffin cups with knife, loosen sides of muffins from
cooking spray. In 10-inch skillet, pan; remove from pan and place top
Burger Mixture cook beef and onion over medium- side up on cooling rack. Cool
1 lb. lean (at least 80%) ground high heat 5 to 7 minutes, stirring 10 minutes longer, and serve with
beef frequently, until thoroughly cooked; garnishes, if desired.
1 large onion, chopped (1 cup) drain. Cool 5 minutes; stir in
1 Tbsp. Worcestershire sauce Worcestershire sauce, garlic salt
1 tsp. garlic salt and cheese.

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Spinach-Stuffed 1. In a large skillet, saute spinach in
Chicken Pockets 2 tsp. oil until spinach is wilted. Add
With their creamy filling and delightful garlic; cook 1 minute longer. Remove
crispy crust, these elegant entrees are from the heat. Stir in the spreadable
easy enough for weeknights, yet special cheese, cup bread crumbs and
enough for company, too. tsp. salt. Cut a pocket in the
TasTe of Home TesT KiTcHen thickest part of each chicken breast;
fill with spinach mixture. Secure
sTarT To finisH: 30 min. with toothpicks.
maKes: 4 servings 2. Place egg in a shallow bowl. In
another shallow bowl, combine the
4 cups fresh baby spinach pepper and remaining bread crumbs
2 tsp. plus 1/4 cup olive oil, divided and salt. Dip chicken in egg, then coat
1 garlic clove, minced with bread crumb mixture.
1/2 cup garlic-herb spreadable 3. In a large skillet over medium heat,
cheese cook chicken in remaining oil for
2/3 cup plus 1/4 cup seasoned bread 6-8 minutes on each side or until a
crumbs, divided thermometer reads 170. Discard
1/2 tsp. salt, divided toothpicks before serving.
4 boneless skinless chicken breast
halves (5 oz. each)
1 egg, lightly beaten
1/4 tsp. pepper
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DEMO RECIPES
1 can (14.5-oz.) beef broth

1 can (6-oz.) tomato paste
2 tbsp. brown sugar
2 tbsp. chili powder
1 tbsp. Worcestershire sauce
SERVED WITH PRIDE SINCE 1945.
2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
Chiliville Chili Shredded cheddar cheese,
optional
1 lb. Johnsonville Italian Ground
Mild, Sweet or hot Italian 1. In a large saucepan, cook sausage
Sausage and ground beef over medium heat
1 lb. ground beef until meat is no longer pink; drain.
1 medium onion, chopped Add the onion, celery and garlic. Cook
3 celery ribs, chopped and stir for 5 minutes or until tender.
3 garlic cloves, minced 2. Stir in the tomatoes, beans, broth,
3 cans (14.5-oz. each) diced tomato paste, brown sugar, chili
tomatoes with green peppers powder, Worcestershire sauce,
and onions cumin and red pepper flakes.
2 cans (16-oz. each) kidney beans, Bring to a boil.
rinsed and drained 3. Reduce heat; cover and simmer
for 20 minutes. Sprinkle with cheese
if you like, and serve immediately.

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Appetizer Wreath
I have lots of fun with this festive
wreath. I often place a bowl of stuffed
olives in the center.
ShIRlEy PRIvRatSky Dickinson, nD
PREP: 20 mIn. BakE: 15 mIn. + coolIng

MakES: 16 servIngs
2 tubes (8 oz. each) refrigerated

crescent rolls
1 pkg. (8 oz.) cream cheese,
softened
1/2 cup sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
11/2 cups chopped fresh broccoli
florets
1 cup finely chopped celery
1/2 cup finely chopped sweet
red pepper
Celery leaves
1. Remove crescent dough from

packaging (do not unroll). Cut each
tube into eight slices. Arrange in an
11-in. circle on an ungreased
14-in. pizza pan.
2. Bake at 375 for 15-20 minutes or
until golden brown. Cool for
5 minutes before carefully removing
to a serving platter; cool completely.
3. In a small bowl, beat the cream
cheese, sour cream, dill and garlic
powder until smooth. Spread over
wreath; top with broccoli, celery and
red pepper. Form a bow garnish with
celery leaves.
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DeMo reCIPeS
Heavenly Family Casserole 1 clove garlic, minced

ive had this recipe so long, i dont even 1 tsp. each salt and pepper 2. In a large bowl combine chopped
remember who gave it to me! it has cup chopped onion onions with cream cheese, sour
been popular with my family, and i have 1 8-oz. pkg. cream cheese, softened cream and Parmesan; set aside.
shared it with friends many times over 2 cups sour cream 3. Spray a 3-quart baking dish with
the last 30 years. its a great addition to cup shredded Parmesan cheese non-stick cooking spray. Place of
any and every potluck event. 1 cup grated cheddar cheese cooked noodles into the baking dish;
Mary r. tecumseh, OK spoon of the onion mixture over
custOmer Of Physicians mutual 1. Preheat oven to 350. Cook the noodles, then cover with
noodles according to package of the meat mixture. Repeat layers
MaKeS: 8-10 servings directions and drain. In a large 2 more times.Top with grated
skillet, cook beef over medium heat cheddar cheese. Cover and bake at
1 8-oz. pkg. linguine or egg until meat is no longer pink; drain. 350 for 20 minutes. Uncover; bake
noodles Stir in tomato sauce, garlic, salt and 10-15 minutes longer or until cheese
2 lbs. ground beef pepper; simmer on low for is melted.
3 8-oz. cans tomato sauce 20 minutes.

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Caramel Apple Strata stirring constantly. Cook and stir

This makes a great autumn breakfast or for 2 minutes or until thickened.
brunch entree that puts an unexpected Set aside.
twist on a classic strata. 2. In a small bowl, combine the
Kelly Boe Whiteland, in apples, lemon juice, sugar and pie
spice. Arrange half of the bread slices
PreP: 20 min. + chilling in a greased 13-in. x 9-in. baking dish.
BaKe: 50 min. + sTanding Spoon apples over bread; drizzle
MaKeS: 12 servings with half of the caramel sauce.
Sprinkle with pecans; top with
2 cups packed brown sugar remaining bread.
1/2 cup butter, cubed 3. In a large bowl, combine the eggs,
1/4 cup corn syrup milk, salt and vanilla. Pour over top.
3 large apples, peeled and chopped Cover and refrigerate overnight.
2 Tbsp. lemon juice Cover and refrigerate remaining
1 Tbsp. sugar caramel sauce.
1 tsp. apple pie spice 4. Remove strata from the
1 loaf (1 lb.) day-old cinnamon refrigerator 30 minutes before
bread baking. Bake, uncovered, at 350
1/2 cup chopped pecans for 50-55 minutes or until a knife
10 eggs inserted near the center comes out
1 cup 2% milk clean. Let stand for 10 minutes
1 tsp. salt before cutting.
1 tsp. vanilla extract 5. In a small microwave-safe dish,
microwave reserved sauce,
1. In a small saucepan, combine the uncovered, for 1-2 minutes or until
brown sugar, butter and corn syrup. heated through. Drizzle over strata.
Bring to a boil over medium heat,
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Eggs Benedict WorldMags.net
DeMo reciPeS
PreP tiMe: 10 Min. cook: 15 Min.

MakeS: 4 servinGs
2 egglands Best egg yolks

11/2 tsp. lemon juice
1 tbsp. water
1 pinch pepper
1/4 tsp Worcestershire sauce
1/4 cup butter, melted
1 pinch salt
4 slices turkey bacon
2 whole wheat english muffins
1 tsp. white vinegar
4 egglands Best eggs
To PrePare The
hoLLaNDaISe SaUCe:
1. Fill the bottom of a double boiler
halfway with water. Make sure water does
not touch the top pan. Bring water to a
slow simmer. If you do not have a double
boiler, you can easily create one using a
small saucepan and a medium-size heavy
glass bowl. Be sure water in the pan does
not touch the bottom of the glass bowl.
2. In the top of the double boiler, whisk
together egg yolks, lemon juice, water,
pepper and Worcestershire sauce.
3. Add melted butter to yolk mixture,
whisking constantly, until all butter is
incorporated. Whisk in salt and set aside.
If mixture gets too thick, add small
amounts of water to thin out.
4. Cover with lid to keep warm and
set aside.
5. Brown bacon in a medium-size skillet
over medium heat. When done, drain on
paper towels and keep warm.
6. Toast English muffins in toaster or
toaster oven.
To PrePare The PoaCheD eGGS:
7. Fill a large saucepan with 3 inches of
water. Bring water to a gentle simmer and
add vinegar.
8. Gently crack eggs into simmering
water. For best results, crack eggs into a
small glass bowl and gently pour or slide
eggs out of bowl into simmering water.
Repeat for all eggs.
9. Allow eggs to cook for 2-3 minutes.
Yolks should still be slightly soft in the
center and whites should be fully set.
Remove eggs from water with a slotted
spoon and set on a warm plate.
10. To assemble, top each muffin with
1 slice of bacon followed by 1 poached egg.
Drizzle with hollandaise sauce and
serve immediately.

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German Chocolate Cake 3/4 cup butter 3. In a small bowl and with clean
Many folks in our area of Ohio are of 5 egg yolks, beaten beaters, beat the egg whites until stiff
German descent, so this recipe is 2 cups flaked coconut peaks form. Fold a fourth of the egg
especially appropriate for our region. 11/2 cups chopped pecans whites into creamed mixture; fold in
This cake is my husbands favorite! 11/2 tsp. vanilla extract remaining whites.
Joyce Platfoot Wapakoneta, oH ICING 4. Pour batter into prepared pans.
1 tsp. shortening Bake 24-28 minutes or until a
PreP: 30 Min. Bake: 30 Min. + cOOlinG 2 oz. semisweet chocolate toothpick inserted in center comes
MakeS: 12 servinGs out clean. Cool 10 minutes before
1. Line three greased 9-in. round removing from pans to wire racks to
4 oz. German sweet chocolate, baking pans with waxed paper. cool completely.
chopped Grease waxed paper and set aside. 5. For frosting, in a small saucepan,
1/2 cup water In small saucepan, melt chocolate heat sugar, milk, butter and egg yolks
1 cup butter, softened with water over low heat; cool. over medium-low heat until mixture
2 cups sugar 2. Preheat oven to 350. In a large is thickened and golden brown,
4 eggs, separated bowl, cream butter and sugar until stirring constantly. Remove from
1 tsp. vanilla extract light and fluffy. Beat in egg yolks, one heat. Stir in coconut, pecans and
21/2 cups cake flour at a time, beating well after each vanilla extract. Cool until thick
1 tsp. baking soda addition. Blend in melted chocolate enough to spread. Spread a third of
1/2 tsp. salt and vanilla. Combine flour, baking the frosting over each cake layer and
1 cup buttermilk soda and salt; add to the creamed stack the layers.
FROSTING mixture alternately with buttermilk, 6. In a microwave, melt chocolate
11/2 cups sugar beating well after each addition. and shortening; stir until smooth;
11/2 cups evaporated milk drizzle over cake.
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DEmO rECiPES
Onion Yorkshire Puddings 1. In a large skillet, combine the

A cross between traditional Yorkshire Dorot Sauteed Glazed Onion cubes,
pudding and popovers, this easy recipe Dorot Crushed Garlic cube, Dorot
makes a great complement to prime chopped Basil cube, tsp. salt and
rib. We also like it with beef stew and pepper in butter until tender. Divide
steak. Make more than you think youll among eight 6-oz. ramekins or
need, because everyone loves them. custard cups. Place on a baking sheet.
Emily ChanEy Blue Hill, Me 2. In a large bowl, combine flour
and remaining salt. Whisk the eggs,
PrEP: 20 Min. BakE: 30 Min. water and milk; whisk into flour
makES: 8 servings mixture just until blended. Pour
cup into each ramekin.
6-8 Dorot Sauteed Glazed Onion 3. Bake at 400 for 30-35 minutes
cubes or until puffed and golden brown.
1 Dorot Crushed Garlic cubes Serve immediately.
1 Dorot Chopped Basil cube
1 tsp. salt, divided
1/4 tsp. pepper
2 Tbsp. butter
3/4 cup plus 2 Tbsp. all-purpose flour
2 eggs
3/4 cup water
3/4 cup 2% milk

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Pumpkin Pie Cupcakes
My family always asks for these
cupcakes once fall starts. We just love
the flavors of cinnamon and cloves.
mEliSSa STOry Trego, Wi
PrEP: 30 Min. BakE: 15 Min. + cooling

makES: 2 dozen
13/4 cups fresh or canned pumpkin

3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 eggs
2 egg whites
22/3 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
CINNAMON-CLOVE BUTTERCREAM
1/4 cup butter, softened
1/4 cup shortening
13/4 cups confectioners sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup finely chopped walnuts
1. In a large bowl, beat the pumpkin,

sugars, applesauce, oil, eggs and egg
whites until well-blended. Combine
the flour, baking powder, cinnamon,
baking soda, salt, nutmeg and cloves;
gradually beat into pumpkin mixture
until blended.
2. Fill foil-lined muffin cups
two-thirds full. Bake at 350 for
15-20 minutes or until a toothpick
inserted near the center comes out
clean. Cool for 10 minutes before
removing from pans to wire racks
to cool completely.
3. In a small bowl, beat butter and
shortening until fluffy. Add the
confectioners sugar, cinnamon
and cloves; beat until smooth.
Spread over cupcakes; sprinkle
with walnuts.
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NotesWorldMags.net
As you enjoy the show, feel free to use this space to take additional notes.
page 8 page 9
page 10 page 11
page 12 page 13
page 14 page 15
page 16 page 17
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minneapolis, minnesota
www.Bisquick.com
Bacon cheddar
chicken Fingers
page 24
MORE FAMILY PLEASING RECIPES AWAIT:
monkey bread pAGE 23 SauSage CheeSe

ballS pAGE 25
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bISqUIcK
Streusel Cofee Cake

PREP: 10 min. TOTAL: 35 min.
MAKES: 10 ServingS
Cinnamon StreuSel
1/3 cup Original bisquick mix
2 Tbsp. rm butter or margarine
Impossibly Easy Coffee Cake
breakfast bake 2 cups Original bisquick mix
2/3 cup milk or water
2 Tbsp. sugar
1 egg
Cheese-Garlic Biscuits Impossibly Easy 1. Preheat oven to 375. Grease

Breakfast Bake 9-inch round pan. In small bowl,
PREP: 5 min. TOTAL: 15 min. stir streusel ingredients until
MAKES: 9 ServingS PREP: 20 min. TOTAL: 1 hOUr 10 min. crumbly; set aside.
MAKES: ServingS 12 2. In medium bowl, mix cofee cake
2 cups Original bisquick mix ingredients until blended. Spread in
2/3 cup milk 2 pkgs. (12 oz. each) bulk pork pan. Sprinkle with streusel. Bake 18
1/2 cup shredded cheddar cheese sausage to 22 minutes or until golden brown.
(2 oz.) 1 medium bell pepper, chopped
2 Tbsp. butter or margarine (1 cup)
1/8 tsp. garlic powder 1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
1. Preheat oven to 450. Stir 2 cups shredded cheddar cheese
Bisquick mix, milk and cheese (8 oz.), divided
until soft dough forms. Drop dough 1 cup Original bisquick mix
by 9 spoonfuls onto ungreased 2 cups milk
cookie sheet. 1/4 tsp. pepper
2. Bake 8-10 minutes or until golden 4 eggs
brown. Stir together butter and garlic
powder; brush over warm biscuits. 1. Preheat oven to 400. Grease
13-in. x 9-in. x 2-in baking dish.
Cook sausage, bell pepper and
onion in 10-inch skillet over
medium heat, stirring occasionally,
until sausage is no longer pink;
Send you!r drain. Stir together sausage
recipes mixture, potatoes and 1 cups of
the cheese in baking dish.
WHATS ON 2. Stir Bisquick mix, milk, pepper
YOUR WEEKLY and eggs until blended. Pour into
DINNER MENU? baking dish. Bake uncovered
Show off your menu 40 to 45 minutes or until knife
Streusel
by sharing your inserted in center comes out clean. coee cake
recipes and story Sprinkle with remaining cheese.
at Tasteof Home. Bake 1 to 2 minutes longer or
com/submit. just until cheese is melted. Cool
5 minutes.

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Monkey Bread
PREP: 20 min. TOTAL: 1 hOUr 5 min.
MAKES: 12 ServingS
3 cups Original bisquick mix

2 Tbsp. granulated sugar
1/4 cup butter (do not use
margarine), melted
1/4 cup milk
1 tsp. vanilla
3 eggs
1/4 cup granulated sugar
1 cup butter (do not use
margarine) Monkey bread
1. Preheat oven to 350. Spray

12-cup uted tube cake pan with 3. In 2-quart saucepan, melt 1 cup Chocolate-Stufed
cooking spray. In large bowl, stir butter. Stir in brown sugar; heat to Pancakes
Bisquick mix, 2 tablespoons sugar, boiling over medium heat, stirring
cup butter, milk, vanilla and eggs constantly. Boil 2 minutes; remove PREP: 10 min. TOTAL: 30 min.
until soft dough forms. Divide dough from heat. Pour caramel mixture MAKES: 12 ServingS
into 24 pieces. With greased hands, over dough balls in pan.
roll dough into balls. 4. Bake 22 to 28 minutes or until 2 cups Original bisquick mix
2. In small bowl, mix cup lightly browned on top. Cool 3 to 1 Tbsp. sugar
granulated sugar and cinnamon. Roll 5 minutes. Place heatproof serving 2 tsp. baking powder
each dough ball in sugar mixture; plate upside down over pan; turn 1 cup milk
place balls randomly in pan. Sprinkle plate and pan over. Remove pan; 1 Tbsp. vanilla
with any remaining sugar mixture. cool 10 minutes. Serve warm. 2 eggs
Hazelnut spread with cocoa
1. Heat griddle or skillet over

medium-high heat; spray with
chocolate-Stued Pancakes cooking spray. In medium bowl,
stir together all ingredients except
hazelnut spread until blended.
2. For each pancake, pour scant
cup batter onto hot griddle. Add
teaspoon hazelnut spread to center
of batter; cover with a small amount
of batter. Cook until edge is dry and
bubbles form on top of pancake. Turn;
cook until golden brown. Serve with
butter and warm maple syrup.
top Dont think the fun has

tip to stop here. Try
substituting your favorite
preserves for the hazelnut spread
and serve up Bisquick pancakes
that are out of this world!
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Bisquick
easy chicken Potpie
Bacon-Cheddar 1. Preheat oven to 450. Line Easy Chicken Potpie

Chicken Fingers cookie sheet with foil; spray with
cooking spray. PreP: 10 min. ToTal: 30 min.
PreP: 20 min. ToTal: 35 min. 2. Mix Bisquick, cheese, bacon, salt Makes: 3 servings
Makes: 4 servings and paprika in 1-gallon resealable
plastic food-storage bag. Dip half the 1/2 cup canned condensed reduced-
2/3 cup original Bisquick mix chicken strips into egg; place in bag fat reduced-sodium cream of
1/2 cup nely shredded cheddar of Bisquick mixture. Seal bag; shake chicken soup
cheese to coat. Place chicken on cookie 1/2 cup fat-free (skim) milk, divided
1/4 cup cooked bacon bits or pieces sheet. Repeat with remaining 1 cup Green Giant Valley Fresh
1/2 tsp. salt or garlic salt chicken. Drizzle butter over chicken. steamers frozen mixed
1/2 tsp. paprika 3. Bake 12 to 14 minutes, turning vegetables
3 boneless skinless chicken breast after 6 minutes with pancake turner, 1/2 cup cubed cooked chicken breast
halves, cut crosswise into 1/2-inch until no longer pink in center. 1/2 cup Bisquick Heart smart mix
strips 4. Meanwhile, in separate small 2 Tbsp. fat-free egg product or
1 egg, slightly beaten bowls, mix Sriracha Dipping Sauce 1 egg white
3 Tbsp. butter or margarine, and Bacon Ranch Dipping Sauce
melted until each is well-blended. Serve 1. Preheat oven to 400. In
Sriracha Dipping Sauce chicken ngers with dipping sauces. ungreased 1-quart casserole dish,
1 Tbsp. sriracha sauce or bualo stir together soup and cup milk;
wing sauce stir in vegetables and chicken.
1/2 cup mayonnaise Microwave uncovered on high 3
Bacon ranch Dipping Sauce minutes; stir.
1/2 cup ranch dressing 2. In small bowl, stir remaining
2 tablespoons cooked bacon bits ingredients until blended. Pour over
or pieces chicken mixture. Bake uncovered
about 20 minutes or until crust is
golden brown.

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Impossibly Easy
Mini Pumpkin Pies
classic Bisquick
Peach cobbler
PreP: 10 min. ToTal: 50 min.
Makes: 12 mini
1 cup canned pumpkin (not

pumpkin pie mix)
1/2 cup original Bisquick mix
1/2 cup sugar
3/4 cup evaporated milk
11/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
1 cup frozen whipped topping,
thawed, optional
1. Heat oven to 375. Spray

12 regular-size mufn cups with
cooking spray. In medium bowl, Classic Bisquick 1. Preheat oven to 375. Stir together
stir all ingredients except whipped Peach Cobbler Bisquick mix, milk and nutmeg in
topping until blended. Pour cup ungreased square baking dish, 8-in.
of mixture into each mufn cup. PreP: 10 min. ToTal: 1 hour 10 min. x 8-in. x 2-in.
2. Bake about 30 minutes or until Makes: 6 servings 2. Stir in butter until blended. Stir
mufn tops are golden brown and together sugar and peaches; spoon
edges are starting to pull away from 1 cup original Bisquick mix over batter. Bake 50 to 60 minutes
sides of pan. Cool 10 minutes. With 1 cup milk or until golden.
thin knife, loosen sides of pies from 1/2 tsp. ground nutmeg
pan; remove from pan and place top 1/2 cup butter or margarine, melted Sausage Cheese Balls
sides up on cooling rack. Cool 10 1 cup sugar
minutes longer, and serve with a 1 can (29 oz.) sliced peach, drained PreP: 20 min. ToTal: 45 min.
generous tablespoonful whipped
topping if desired. 3 cups original Bisquick mix
1 lb. bulk pork sausage
4 cups shredded cheddar cheese
sausage cheese Balls (16 oz.)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp. dried rosemary leaves,
crushed
11/2 tsp. chopped fresh parsley
or 1/2 tsp. parsley akes
Barbecue sauce or chili sauce,
optional
1. Preheat oven to 350. Lightly

grease bottom and sides of 15-in.
x 10-in. x 1-in jelly roll pan. In large
bowl, stir together all ingredients
except barbecue sauce, using hands
or spoon. Shape mixture into 1-inch
balls. Place in pan.
2. Bake 20 to 25 minutes or until
brown. Remove immediately from
pan. Serve warm with sauce for
dipping, if desired.
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SERVED WITH PRIDE SINCE 1945.
Sheboygan fallS, WiSconSin

WWW.johnSonville.com
johnsonville italian
meatballs
page 30
Hot NEW DISHES YoUR WHoLE famILY WILL aDoRE:
italian sausage corn & potato

lasagna pAGE 28 chowder with hot
italian sausage pAGE 30
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johnsonville
Italian Sausage Lasagna 2. In a medium saucepan, saute the

sausage, crumbling with a wooden
Makes: 6-8 servings spoon, until no longer pink. Add
onion and garlic and continue
12 lasagna noodles, uncooked sauteing for another 4 minutes until
2 Tbsp. olive oil, divides the sausage is cooked through.
1 pkg. (16 oz.)johnsonville italian 3. Add pasta sauce to the sausage
Braised italian sausage stew Ground sausage mixture and set aside. In a medium
1 medium onion bowl, blend ricotta cheese, egg,
2 cloves garlic, chopped cup of the Parmesan cheese and
Braised Italian 1 jar (24 oz.) Classico Four Cheese the chopped spinach; set aside.
Sausage Stew Pasta sauce 4. Coat a 9-in. x 13-in. baking dish
4 cups ricotta cheese with olive oil, and spread 1 cup of the
Makes: 6 servings 1 large egg sauce mixture on the bottom. Top
cup grated Parmesan cheese, with 3 lasagna noodles. Spread of
2 Tbsp. extra-virgin olive oil divides the ricotta cheese mixture on the
2 medium onions, coarsely 2 cups fresh spinach, lightly noodles and layer on 1 cup of the sauce
chopped packed and chopped mixture. Sprinkle cup mozzarella
1 pkg. johnsonville Mild italian 2 cups shredded mozzarella cheese over this. Repeat this process
sausage links cheese three more times starting with the
4 medium carrots, cut into 1 tsp. dried oregano noodles and nish with the remaining
1-in. chunks cup of Parmesan cheese. Sprinkle
4 small parsnips, cut into 1-in. 1. Bring a large pot of salted water to with oregano.
chunks a boil. Cook pasta until al dente. 5. Preheat oven to 350 and bake for
8 oz. baby bella or white button Drain, lightly oil and set aside. 45 minutes until hot and bubbly.
mushrooms, halved Let stand 10 minutes before cutting.
2 stalks celery, cut into 1-in. chunks
3 cups chopped swiss chard, stems
removed, roughly chopped
cup barley, uncooked
1 can (28 oz.) italian plum
tomatoes (in juice)
1 can (14.5 oz.) chicken stock
1 cup dry white wine
1 tsp. italian seasoning
tsp. salt
tsp. ground black pepper
1. Heat oil in a large Dutch oven

over medium heat. Add onion;
cook 3 minutes or until slightly soft.
Add sausage links to pan; cook
12-14 minutes or until sausage is
browned and almost cooked through.
Remove sausage links to cutting
board and allow them to cool before
coin slicing.
2. Stir in carrots, parsnips,
mushrooms, celery and Swiss chard
into the Dutch oven. Add the barley,
tomatoes, stock, wine, Italian
seasoning, salt and pepper. Add italian sausage lasagna
sliced sausage to the pot. Stir to
combine all the ingredients.
3. Bring to a boil, cover, reduce heat
and continue to simmer for up to
1 hour or until the barley is cooked.
Serve with crusty Italian bread.

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Carefully crack an egg into each

depression. Grind pepper on each
egg, and top with Parmesan cheese.
6. Return to the oven for 5-7 minutes,
until the egg whites are set, but the
yolk is still soft. Remove, sprinkle
with fresh chives, cut and serve.
Easy Sausage Pizza
1 pkg. johnsonville Mild italian

sausage links or johnsonville
Ground sausage
1 12-in. pre-baked packaged
pizza crust
1 cup pizza sauce
11/4 cups shredded mozzarella
cheese, divided
1/2 cup green pepper, chopped
1. Remove sausage from casing and

pinch into dime-sized pieces. Spread
sauce over crust; sprinkle with 1 cup
cheese. Add Italian Sausage pieces
Morning Terrace Pizza around the edges. Add the rest of the and green pepper. Top with the
Fontina and the diced tomatoes. remaining cheese.
Makes: 4 servings Bake for 5-8 minutes and remove 2. Bake according to crust package
from oven. directions or until sausage is no
1 (10-12-in.) baguette 5. Using the back of a spoon, longer pink (160) and cheese
1 pkg. johnsonville Mild italian lightly make four indentations in is melted.
sausage links the center of the baguettes, not too
3 Roma tomatoes, diced close to the crust, pushing some of
11/2 cups fontina, mozzarella or the ingredients to the sides.
Monterey jack cheese, shredded
Dried red pepper akes, to taste
4 eggs
Pepper, to taste
1/3 cup shredded Parmesan cheese
2 Tbsp. fresh chives, chopped
1. Position oven rack in center of

oven and preheat oven to 400.
2. Cut baguette in half and then
slice it open to create four equal
open-face pieces. Remove the
doughy center, leaving a half inch
border close to the edge.
3. In a large skillet, saute sausage
until no longer pink. Remove from
heat, thinly slice and set aside.
4. Top the baguettes evenly with
of the shredded fontina cheese.
Shake on red pepper akes to taste. Morning
Place sausage pieces evenly on top Terrace Pizza
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johnsonville

Johnsonville
Italian Meatballs
PReP: 25 min. Cook: 20 min.
Makes: 6 servings
1 pkg. johnsonville Mild italian

sausage links or johnsonville
Ground sausage
1/3 cup dry bread crumbs
1/4 cup milk
1/4 cup nely chopped onion
1. Preheat oven to 350. In a large

bowl, combine the egg, bread
crumbs, Parmesan cheese, milk and
onion. Remove sausage from casings.
Add sausage to the bread crumb
mixture and mix well. Shape into
20 meatballs.
2. Arrange meatballs on a shallow
baking pan. Bake for 20 minutes or
until meatballs are cooked through
(160). Serve with your favorite sauce
and spaghetti.
Corn & Potato Chowder top removing sausage

with hot italian sausage tip casing is easy. simply
slice the link lengthwise,
making sure not to cut all
the way through the sausage.
Peel the casing back in one
piece and discard.
Corn & Potato Chowder 1 large red bell pepper, cut into boil. Reduce heat to medium-low,
with Hot Italian Sausage -inch dice add potatoes, and stir to combine.
3 green onions, cut into -inch Continue cooking over medium heat
Makes: 8 servings slices until the potatoes are tender, about
1 Tbsp. chopped italian parsley 10-15 minutes more. Add the
1 pkg. (19 oz.) johnsonville half-and-half, corn, paprika, thyme
hot italian sausage links 1. Spray a skillet with cooking spray. and salt. Cook for another 5-7
3 Tbsp. butter Add sausage. Cook over medium- minutes, stirring occasionally and
2 cups chopped onions high heat until browned, about being careful not to allow it to boil.
5 Tbsp. unbleached our 5 minutes, turning links often. 3. Meanwhile, transfer the cooled
6 cups chicken stock Reduce heat to medium-low. sausages to a cutting board and slice
2 large potatoes, peeled and cut Carefully add cup water to skillet. in half lengthwise and then into
into -inch dice Cover and simmer for 12 minutes or -inch half-moon slices. Add the
1 cups half-and-half (or light until cooked through. Remove from sausages, bell pepper and green
cream) heat and allow the sausages to cool. onions to the soup pot; simmer
3 cups corn kernels, fresh or frozen 2. In a large soup pot, melt the butter gently for an additional 5-10
tsp. paprika and add onions. Cook until softened, minutes. Serve immediately or
1 tsp. fresh thyme, chopped, about 10 minutes. Add the our to the reheat when ready to serve with a
(or tsp. dried) onions, stirring together, and cook sprinkling of fresh Italian parsley
salt to taste another 3 minutes. Add the stock, (can be made a day ahead, store
stir frequently and bring to a gentle in refrigerator).

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Italian Wedding SoupSausage Stufed 1. Preheat oven to 400. Remove
Mushrooms mushroom stems and discard; set
Makes: 6-8 servings caps aside. Place mushroom caps on
PReP: 40 min. Cook: 15 min. foil-lined baking sheets; set aside.
Tiny MeaTballs Makes: 48 servings 2. Remove sausage casings. In a
1 pkg. johnsonville Mild italian skillet, cook and crumble sausage
sausage links, casings removed 48 large fresh mushrooms over medium heat until no longer
or johnsonville Ground sausage 1 pkg. (19 oz.) johnsonville pink; drain.
1 egg, lightly beaten italian Mild sausage links or 3. Remove from heat. Stir in bread
1 cup bread crumbs (plain or johnsonville Ground sausage crumbs and set aside.
seasoned) 1/2 cup dry bread crumbs 4. In a bowl, combine the cream
2 tsp. fennel seeds, crushed or 1 pkg. (8 oz.) cream cheese, cheese, parsley, lemon juice, and
chopped softened garlic until smooth.
1 Tbsp. fresh italian parsley, 2 Tbsp. fresh parsley, nely 5. Combine cream cheese mixture
minced chopped and sausage. Fill each cap with
1/8 tsp. cayenne pepper (optional) 1 Tbsp. lemon juice sausage and cream cheese mixture.
soup 3 garlic cloves, minced Sprinkle with Parmesan cheese. Bake
2 Tbsp. extra virgin olive oil 1/4 cup grated Parmesan cheese for 14-16 minutes or until mushrooms
1 medium onion, nely diced are tender and lightly browned.
1 tsp. dried or fresh thyme
1 tsp. dried sage leaves
2 cloves garlic, nely minced
1 medium carrot, nely chopped
1 stalk celery, nely chopped italian
8 cups chicken stock Wedding soup
1 bay leaf
8 oz. orzo pasta, cooking
instructions in recipe
1 cup spinach, roughly chopped
1/3 cup shredded Parmesan cheese
1. Mix meatball ingredients

together and roll small meatballs
the size of a marble. (If forming the
meatball is difcult, cover and
refrigerate rst.)
2. In a medium pan, cook orzo al
dente, according to package
directions, drain and set aside.
In a large pot, saut onion, thyme
and sage in olive oil. When the onion
starts to turn a golden color; add
garlic, carrot, celery and cook for
about 5 minutes stirring
occasionally. Set the vegetable
mixture aside on a plate.
3. In the same pot add all the
meatballs and cook for 2-3 minutes
before stirring (this will keep them
from breaking). Gently toss with a
rubber spatula to brown on all sides.
Add reserved vegetables, chicken
stock, bay leaf. Simmer gently, (do
not boil) until vegetables are tender
and meatballs are cooked through.
4. Add cooked orzo and spinach,
stir together. (Adding spinach right
before serving will help it maintain
its rich green color). Garnish bowls
with Parmesan cheese.
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Omaha, NebraSka
www.PhySiCiaNSmutual.COm
Old Southern
Chicken Potpie
page 36
DISCOVER NEW CANT-MISS DISHES YOUR FAMILY WILL LOVE:
Enchiladas pAGE 35 hot applE piE with

homEmadE crust
pAGE 37
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physicians mutual
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Italian Stufed Zucchini 1. Preheat oven to 375. Cut each Sandys Italian Pot Roast
michelle i. Omaha, NE zucchini lengthwise in half. Scoop This recipe goes back to 1977, when
PhysiciaNs mutual EmPlOyEE out pulp, leaving a -in. shell; chop i learned about it and gave it my own
pulp. Place four zucchini shells in an twist. its one of my favorite home-
prep: 35 min. Bake: 30 min. 8-in.-square baking dish. Microwave, cooked dishes and now so many
makes: 8 servings covered, on high 2-3 minutes or until of my friends have the recipe, too.
crisp-tender. Repeat with We all get tasty results! im sure when
4 medium zucchini (about remaining zucchini. you cook the recipe, you will feel the
7 in. each) 2. Meanwhile, in a large skillet, heat same and want to share it, too.
1 tbsp. olive oil oil over medium heat. Add onion; sandra s. NOrth charlEstON, sc
1 small onion, chopped cook and stir 3-4 minutes or until custOmEr Of PhysiciaNs mutual
1 garlic clove, minced tender. Add garlic; cook 1 minute
1 can (141/2 ounces) petite diced longer. Add zucchini pulp, tomatoes, prep: 20 min. cook: 6 hours
tomatoes, drained sugar, salt and pepper; cook and stir makes: 8 servings
1/2 tsp. sugar 6-8 minutes or until zucchini is
1/2 tsp. salt tender. Remove from heat; stir in 1 boneless beef chuck roast (4 lbs.)
1/2 tsp. pepper cup each Parmesan and fontina 11/2 tsp. salt
1/2 cup shredded parmesan or cheeses, basil and oregano. Spoon 1/4 tsp. pepper
romano cheese, divided into zucchini shells. 2 tbsp. canola oil
1/2 cup shredded fontina cheese, 3. Place in an ungreased 13-in. x 1 can (28-oz.) diced tomatoes,
divided 9-in. baking dish. Bake, covered, undrained
1/4 cup minced fresh basil or 22-27 minutes or until zucchini is 1 medium onion, chopped
1 tablespoon dried basil tender. Sprinkle with remaining 1 garlic clove, minced
11/2 tsp. minced fresh oregano or cheeses. Bake, uncovered, about 1/2 tsp. italian seasoning
1/2 tsp. dried oregano 5 minutes longer or until cheese 1/4 tsp. dried rosemary, crushed
additional minced fresh basil, is melted. If desired, sprinkle with 1/4 cup all-purpose our
optional additional basil. 1/2 cup beef broth
1. Sprinkle roast with salt and

pepper. (If necessary, cut roast in
half to t slow cooker.) In a large
skillet, heat oil over medium-high
heat. Brown beef on all sides.
Transfer to a 5- or 6-qt. slow cooker.
italian stued
Zucchini 2. In a small bowl, combine
tomatoes, onion, garlic, Italian
seasoning and rosemary; pour over
beef. Cook, covered, on low 6-8 hours
or until meat is tender.
3. Remove roast; tent with foil.
Transfer cooking juices to a large
saucepan; skim fat. Bring juices to a
boil. In a small bowl, mix our and
broth until smooth; stir into pan.
Return to a boil; cook and stir
1-2 minutes or until thickened.
Serve with roast.
top should you somehow

tip nd yourself with
sandys italian
pot roast
leftovers of sandys italian Pot
roast, pile it high on a slice
of super easy Beer Bread
(page 37) for a hearty lunch
the next day.

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Enchiladas
my family really likes enchiladas. i had
some leftover taco meat so i decided to
try these. They turned out great!
enchiladas sheryl h. yOrkvillE, il
custOmEr Of PhysiciaNs mutual
1 lb. ground beef

1 pkg. taco seasoning mix
2 cups chopped canned tomatoes
1 pkg. our tortillas
1 can jalapeno peppers, diced
cheddar cheese, to taste
1 can enchilada sauce
1. Brown ground beef in a large

skillet. Add taco seasoning and
tomatoes. Spoon beef mixture into a
tortilla, add a few diced jalapeno
peppers and some cheese, roll up and
place in glass 9-in. x 13-in baking
dish. Repeat until all shells are lled.
Cover with enchilada sauce and top
with cheese.
2. Bake at 375 for about 30 minutes
or until cheese is melted.
Golden Comfort
Family Casserole
This quick and easy recipe serves a
family of fourand its colorful and
good for you. Kids and grown-ups alike
love this dish. i serve it with applesauce.
Gail s. GOldEN vallEy, aZ
friENd Of PhysiciaNs mutual
5 lbs. ground sirloin

1 cup chopped onion
2 cloves garlic, minced
1 cup sliced mushrooms
1 can low-fat cream of celery soup
1 can low-fat cream of mushroom
soup
1 pkg. Japanese-style frozen
vegetables
1 pkg. frozen sweet potato
tater tots
Brown meat. Mix onion, garlic,

mushrooms, soups and vegetables.
Transfer mixture to a sprayed
casserole dish. Top with sweet potato Golden comfort
Family casserole
tots. Bake, uncovered for 1 hour at
350 until vegetables are tender and
tots are crispy.
WorldMags.net 35
Physicians muTual
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Shrimp Etoufe 1 tsp. salt Old Southern
as a louisiana native, I have served 1/2 tsp. sugar Chicken Potpie
this dish to family and friends for more 1/2 tsp. crushed thyme When I married my husband in 1992,
than sixty years. Its a classic new 1/8 tsp. pepper I learned that his late rst wife was a
orleans recipe and can be made as 1 lb. cleaned raw shrimp great cook. I was looking through my
hot or mild as you and your guests (2 lbs. if in shell) collection to nd a meal that would
prefer. shrimp etoue is a staple in 2 hard-boiled eggs, quartered wow him. I found this in a 1978
my texas home. McCalls Magazineit did the job.
laVerne K. MiDlaND, tX 1. In large skillet, saute onion, Its now his favorite dish.
frieND Of PhySiCiaNS Mutual green onion, garlic and celery in nOrma s. bel air, MD
butter until tender. CuStOMer Of PhySiCiaNS Mutual
maKes: 4-6 servIngs 2. Add our; cook and stir until
lightly browned. maKes: 8 to 10 servIngs
1 medium onion, nely chopped 3. Add water, tomato puree, bay
2 green onions, nely chopped leaves, Worcestershire and Tabasco 32 oz. chicken stock
4 garliccloves, minced sauces and seasonings. Simmer 2 cups diced carrots
1/4 cup celery, nely chopped uncovered, stirring occasionally, 1 cups sliced celery
1/2 cup butter for 25 minutes, or until sauce is 2 cups coarsely chopped
2 Tbsp. our almost desired consistency. sweet onions
21/2 cups water 4. Add shrimp and continue 1 rotisserie chicken
11/4 cups tomato puree cooking for 15 minutes more. 1/3 cup our
2 bay leaves 5. Garnish with quartered eggs. 1 tsp. salt
1 Tbsp. Worcestershire sauce Serve with rice and garnish tsp. pepper
4 drops Tabasco sauce with parsley. 2/3 cup milk
2 cup frozen green peas or
mixed vegetables
11 oz. package pie crust mix (or
pastry for two 9-in. pie crusts)
tsp. dried thyme leaves
(or 2 tsp. fresh snipped thyme)
2 Tbsp. butter or margarine,
shrimp etoue melted
1. Preheat oven to 400. Place stock,

carrots, celery and onions in large
saucepan or stockpot, simmer until
tender. Remove meat from chicken
and coarsely chop, set aside.
2. In a small bowl, combine our,
salt and pepper. Stir in milk until
smooth. Stirring constantly, add
our mixture to stock and bring to
a boil. Reduce heat and simmer until
sauce is thick. Add chicken and
frozen vegetables. Pour lling into
greased or sprayed baking dish.
3. Stir thyme into the dry pie crust
mix then prepare crust according to
package directions. On lightly oured
surface roll out pastry inch larger
than baking dish. Place pastry on top
of lled baking dish; turn edge under.
Crimp as desired. Make slits on top,
brush with melted butter. Bake 35
to 40 minutes or until crust is golden.
Variations If using refrigerated pie
crusts, stir thyme into the lling. Make
in two 9-inch pie pans.

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hot apple Pie with
homemade crust
Super Easy Beer Bread

delicious with your favorite dip or
alongside a hearty soup or chili.
amy J. OMaha, Ne
PhySiCiaNS Mutual eMPlOyee
PreP: 5 MIn. baKe: 40 MIn.

maKes: 1 loaf (12 slIces)
3 cups self-rising our

3 Tbsp. sugar
1/4 tsp. salt
1 bottle (12-oz.) beer or
nonalcoholic beer
3 Tbsp. butter, melted
1. Preheat oven to 350. In a large

bowl, whisk our, sugar and salt.
Stir in beer and melted butter just
until moistened. Transfer to a
greased 8-in. x 4-in. loaf pan.
Hot Apple Pie with 1. In a large bowl, whisk 2 cups 2. Bake 40-45 minutes or until a
Homemade Crust our, teaspoon baking powder and toothpick inserted in center comes
I was in seventh grade when my mother 1 teaspoon salt; cut in pound lard out clean (top will be light-colored).
rst taught me to make apple pie, (about 1 cup) until crumbly. Cool in pan 10 minutes before
and we didnt use store-bought crust. Gradually add 3-4 tablespoons ice removing to a wire rack to cool.
When I had kids of my own, I taught water, tossing with a fork, until nOTe As a substitute for each cup of
my daughter to do the same. Busy dough holds together when pressed. self-rising our, place 1 teaspoons
schedules sometimes entice us to turn Divide dough in half. Shape each into baking powder and teaspoon salt in
to prepared crusts, but for the real a disk; wrap in plastic wrap. a measuring cup. Add all-purpose our
homemade pie, we go back to this easy Refrigerate 30 minutes or overnight. to measure 1 cup.
recipe. Many people serve warm pie, Repeat with remaining crust
but we always like our pies well-chilled. ingredients. Wrap disks separately in super easy beer bread
Karen r. Newberry, SC plastic wrap; place in a resealable
PhySiCiaNS Mutual ageNt plastic freezer bag and freeze for
later use.
PreP: 30 MIn. + chIllIng 2. Preheat oven to 425. For lling,
baKe: 1 hour + coolIng place apples in a large bowl. In a
maKes: 8 servIngs (1 pIe), small bowl, combine cup sugar,
plus pastry for a douBle-crust pIe our and cinnamon; add to apples
and toss to coat.
CRUST 3. On a lightly oured surface, roll
51/3 cups all-purpose our, divided one portion of refrigerated dough to a
1 tsp. baking powder, divided -in.-thick circle; transfer to a 9-in.
2 tsp. salt, divided pie plate. Trim pastry even with rim.
1 lb. cold lard, divided Add lling; dot with butter. Roll
6 to 8 Tbsp. ice water, divided remaining dough to a -in.-thick
FILLING circle. Place over lling. Trim, seal
4 to 5 large tart apples, peeled and ute edge. Brush top with milk;
and sliced (about 21/2 pounds) sprinkle with remaining sugar. Cut
3/4 cup sugar plus 1 Tbsp. sugar, slits in top. Place on foil-lined
divided baking sheet.
2 Tbsp. all-purpose our 4. Bake 20 minutes on a lower oven
2 tsp. ground cinnamon rack. Reduce heat to 375. Bake
2 Tbsp. butter 40-45 minutes longer or until crust
1 Tbsp. 2% milk is golden brown and lling is bubbly.
Cool on a wire rack.
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jeffersonville, pennsylvania
www.egglandsbest.com
www.facebook.com/egglandsbesteggs
MAKE wEEKnight MEnU PLAnning A BREEZE:
classic deviled eggs

page 41
pecan pie pAGE 41 Mini spinach quiches

pAGE 43
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egglands best
breakfast burritos
French Toast Strata spray. Arrange baguette cubes and
spread along the bottom of the dish.
makes: 12 ServingS 2. In a large bowl, combine eggs,
buttermilk, syrup, vanilla extract,
1 french baguette loaf, cut cinnamon and nutmeg. Mix well and
into 1/2 inch cubes pour over bread.
8 egglands best eggs 3. Cover with plastic wrap and press
11/2 cups lowfat buttermilk down lightly, so the bread absorbs
1/4 cup maple syrup the egg mixture. Refrigerate at least
1 tsp. vanilla extract 2 hours (or overnight).
1 tsp. cinnamon 4. Bake for 45 minutes, or until
1/2 tsp. nutmeg eggs are set.
1/4 cup brown sugar 5. When removed from oven,
sprinkle with brown sugar and
1. Preheat oven to 325. Coat a 13-in. let stand for 10-15 minutes
x 9-in. casserole dish with cooking before serving.
Breakfast Burritos
French
toast strata PreP: 5 min. Cook: 15 min.
makes: 6 ServingS
6 whole wheat tortillas

6 egglands best eggs (large)
1 red bell pepper, diced
1/2 yellow onion, diced
1 sausage link
1/2 tsp. salt
1/2 tsp. pepper
1 cup low-fat cheddar cheese,
shredded
1/4 cup sour cream, fat-free
1/2 cup salsa
1. Preheat oven to 200. Arrange

tortillas on a baking sheet and warm
in oven until ready to serve.
2. In a large skillet sprayed with
nonstick olive oil spray, saute diced
onion and bell peppers until soft.
Remove from heat and set aside.
3. Remove casing from sausage and
crumble into the same skillet; cook
according to package instructions,
remove and set aside.
4. In a large bowl, scramble eggs
with salt and pepper; pour into
skillet and stir, cooking until eggs are
rmly set. Remove from heat when
cooked through.
5. To assemble burritos, spread a
thin layer of sour cream on each
tortilla and top with even amounts
of all remaining ingredients: eggs,
peppers, onions, sausage, cheddar
cheese and salsa. Roll and serve.

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Classic Deviled Eggs 6. Put the yolk mixture into a
plastic baggie and snip the end of
PreP: 20 min. Cook: 10 min. one corner. Pipe the mixture into
egg whites. Sprinkle with paprika,
12 egglands best eggs if desired. Cover and chill for at
2/3 cup low-fat mayonnaise least one hour.
1 tsp. mustard
1/2 tsp. salt
2 tbsp. paprika, optional Pumpkin Pancakes
1. Place eggs in a large stockpot or PreP: 10 min. Cook: 15 min.
pan with a tight-tting lid; ll with makes: 16 ServingS
cold water, making sure the water
covers the eggs. Add 1 tablespoon of 2 1/4 cups all-purpose our
vinegar to the water. 1/4 cup light brown sugar,
2. Turn stove on high heat, and packed
bring the water to a boil. 2 tbsp. granulated sugar
3. As soon as the water begins to boil, 2 tsp. baking powder
cover pot and turn heat of. Allow eggs 1 tsp. baking soda
to sit in water for 12 minutes, with the 1 tsp. cinnamon
lid still on the pot. 1 tsp. pumpkin pie spice
4. Remove eggs from pot using a 1/2 tsp. ginger
slotted spoon, and place on a paper 1/2 tsp. nutmeg
towel or clean kitchen towel. 1/2 tsp. salt
5. When eggs are cool enough to 11/3 cups pure pumpkin
handle, peel and slice eggs in half 2 large egglands best eggs
lengthwise; remove yolks. Mash 11/2 cups low-fat buttermilk
yolks with a fork and add 2 tbsp. canola oil Pecan Pie
mayonnaise, mustard and salt. 2 tsp. vanilla extract
butter, maple syrup or fresh
whipped cream, optional
1. In a large bowl, mix dry

ingredients; set aside. Pecan Pie
2. In another large bowl, whisk
pumpkin, eggs, buttermilk, canola PreP: 15 min. Cook: 50 min.
oil and vanilla extract; slowly add makes: 12 ServingS
dry ingredients and beat well.
3. Using a -cup dry measuring 3 large egglands best eggs
cup, or a large ladle, pour batter 1 cup dark corn syrup
onto a nonstick skillet heated over 2/3 cup sugar
medium-high heat. 1/3 cup melted butter
4. Cook until bubbles begin to 1 tsp. vanilla extract
form and the edge of the pancake tsp. salt
are done, approximately 1 minute; 1 cup pecans, halved
ip and cook on the other side for 1 9-inch pie shell
another minute. Repeat until all
batter is used. 1. Preheat oven to 350. In medium
5. Top with butter and maple bowl, whisk together eggs, corn
syrup or with fresh whipped syrup, sugar, butter, vanilla and salt
cream if desired. until well blended.
2. Evenly arrange pecan halves over
bottom of pie shell. Carefully pour
egg mixture over pecans.
3. Bake in preheated oven until
lling is set and crust is brown, about
45-50 minutes. Cool on wire rack.
Pumpkin Pancakes
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egglands best
Sweet Corn Quiche

PreP: 15 min. Cook: 40 min.
1 refrigerated pie crust

5 egglands best eggs (large)
2 tbsp. butter, melted
1 tsp. salt
1/2 cup sour cream, fat-free
1/4 cup skim milk
1/2 cup shredded cheddar cheese,
low-fat
11/2 cups corn kernels (if frozen,
thawed)
1. Preheat oven to 400. Roll out pie

crust and place in 9-in. deep dish pie
or tart pan; prick bottoms and sides
with a fork. Prebake crust for
8-10 minutes.
2. In a medium bowl, mix eggs,
melted butter, salt, sour cream, and
milk; whip until ufy. Stir in
shredded cheese and corn.
3. Pour into prepared pie shell;
reduce oven temperature to 350,
and bake for 35-40 minutes, or until
eggs are set.
sweet Corn Quiche
Pumpkin Bread 1. Preheat oven to 350; spray two

9-in. x 5-in. loaf pans with nonstick
PreP: 15 min. Cook: 1 hour cooking spray and set aside.
makes: 24 servings 2. In a large bowl, sift together all of
the dry ingredients and set aside.
31/2 cups all-purpose our 3. In another large bowl, using a
3 cups sugar hand mixer or a stand mixer tted
2 tsp. cinnamon with the paddle attachment, mix
11/2 tsp. nutmeg eggs, buttermilk, oil, pumpkin, water
1/2 tsp. ginger and vanilla extract together until
2 tsp. baking soda well blended.
1 tsp. baking powder 4. Gradually add dry ingredients to
11/2 tsp. salt pumpkin mixture, blending well
4 egglands best eggs after each addition. If you are using
3/4 cup lowfat buttermilk nuts, stir in after all ingredients
1/4 cup canola oil are combined.
1 can (15-ounce) pure pumpkin 5. Pour evenly into loaf pans and
2/3 cup water bake 50-60 minutes, or until a
1 tsp. vanilla extract knife inserted in the middle comes
nuts, whipped cream or out clean.
powdered sugar, optional 6. Top with whipped cream or Pumpkin bread
powdered sugar, if desired.

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Mini Spinach Quiches 3. Place crust dough in each mufn
cup, pressing into the bottom and
PreP: 15 min. Cook: 35 min. sides of each mufn cup.
makes: 12 servings 4. Cook turkey bacon in a medium
skillet over medium-high heat until
2 frozen pie crusts, thawed crisp; drain on a paper towel; crumble
4 slices turkey bacon bacon when completely cooled.
10 oz. fresh spinach 5. In the same skillet, saut spinach
1 garlic clove, minced and garlic until spinach is wilted,
breakfast 1/4 Vidalia onion, chopped approximately 5 minutes; drain and
Casserole 4 egglands best eggs set aside.
1/4 cup skim milk 6. Using the same skillet, saut onion
1/2 low-fat mozzarella cheese, until it begins to soften, approximately
Breakfast Casserole part-skim, shredded 3-5 minutes; drain and set aside.
1/4 tsp. salt 7. Mix eggs, milk, cheese, bacon and
PreP : 1 hour Cook: 45 min. salt until well-combined; stir into
makes: 16 servings 1. Preheat oven to 350; lightly spray spinach and add onions; mix well.
a 12-cup mufn tin with nonstick 8. Spoon egg and spinach mixture
12 large egglands best eggs spray and set aside. into each mufn cup, lling about
1 cup fat-free half-and-half 2. Remove pie crusts from tins and full.
1 tsp. salt roll out on a oured surface; use a 9. Bake for 20-25 minutes, or until
1 tsp. pepper biscuit cutter to make 1 to 2-inch quiches are pufy and golden brown.
8 slices bread circles from the crust dough. Remove and cool on a wire rack
2 cups fresh baby spinach before serving.
5 sausage links, cooked &
crumbled
2 cups mozzarella cheese, part
skim
2 tbsp. fresh parsley
Around
Mini S our kitchen
1. Spray a 13-in. x 9-in casserole dish hit stra pinach Quich, lef tover
ight ou
with nonstick cooking spray and Co o t of the es are a
set aside. minuteking them for freezer.
next Su s at 350 mea10 -15
2. In a large bowl, beat eggs, nday br ns your
half-and-half, salt and pepper; set in minuunch is ready
tes!
aside. Tear bread into small pieces
and set aside in a medium bowl.
3. Spray a large skillet with non-
stick cooking spray; add spinach
and cook over medium heat until just
wilted, approximately 1-2 minutes; mini spinach Quiches
remove from heat when wilted and
mix spinach with sausage.
4. To prepare casserole, scatter
bread on the bottom of the casserole
dish, spoon sausage and spinach
mixture over bread. Pour egg
mixture carefully into dish, pressing
down on sausage and bread to soak
up egg mixture. Cover dish tightly
and refrigerate for an hour to
allow egg mixture to soak in.
5. When ready to bake, remove from
refrigerator, sprinkle mozzarella
cheese and parsley evenly over the
top of the egg mixture. Preheat oven
to 350.
6. Bake for 35-45 minutes or
until eggs are set. Allow to cool
for 5 minutes before serving.
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CALABASAS, CALIFORNIA
www.mydOROt.COm
SCORE BIG POINTS WITH THESE WINNING RECIPES:
Herb-Crusted
Rack of Lamb
page 49
Roasted GinGeR CuRRant

CaulifloweR Mash sCones pAGE 49
pAGE 46
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Roasted Cauliower Mash
heres a tempting yet lower-carb
dorot
alternative to traditional holiday side

dishes. guests might even think its
mashed potatoes!
Jane mCGlothren DAphNE, Al
PreP: 30 MIn. Bake: 25 MIn.

makeS: 10 servIngs
2 medium heads cauliower,

broken into orets
1/4 cup olive oil
6 dorot Crushed Garlic cubes
2 tsp. Greek seasoning
1 cup (4 oz.) shredded sharp
cheddar cheese
2/3 cup sour cream
1/2 cup crumbled cooked bacon
Baked Creamy
Spinach dip 1/3 cup butter, cubed
1. In a large bowl, combine the

cauliower, oil, Dorot Crushed Garlic
cubes and Greek seasoning; mix
thoroughly. Transfer to a greased
15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 425 for
15-20 minutes or until tender,
stirring occasionally.
2. Transfer cauliower to a large
bowl. Mash cauliower with cheese,
sour cream, bacon and butter.
Transfer to a greased 8-in- square
Baked Creamy Spinach Dip 1. Preheat oven to 350. Place baking dish. Bake at 350 for 25-30
My cheesy spinach dip is a little lighter spinach in a colander over a bowl; minutes or until heated through.
than other versions Ive seen and pairs squeeze dry, reserving 1 cup
well with bagel chips. spinach liquid.
Jenn tidwell FAIR OAKS, CA 2. In a large saucepan, heat butter
over medium heat. Add Dorot
PreP: 25 MIn. Bake: 30 MIn. Crushed Garlic cubes; cook 1 minute.
makeS: 14 servIngs (1/4 cup each) Stir in our until blended; gradually
whisk in milk and reserved spinach roasted
2 pkg. (10 oz. each) frozen liquid. Bring to a boil, stirring Cauliower
chopped spinach, thawed constantly; cook and stir 2-3 minutes mash
1 tbsp. butter or until thickened. Stir in cup
2 dorot Crushed Garlic cubes Parmesan cheese, cream cheese,
1 tbsp. all-purpose our ricotta cheese, seasonings and
1 can (12 oz.) evaporated milk spinach; cook and stir until blended.
1/2 cup grated Parmesan cheese, 3. Transfer to a 1-qt. baking dish.
divided Bake 25-30 minutes or until bubbly
1/4 cup cream cheese and top is lightly browned. Remove
1/4 cup ricotta cheese from oven; top with remaining
1/4 tsp. ground nutmeg Parmesan cheese. Bake 4-5 minutes
1/2 tsp. salt longer or until cheese is melted.
1/4 tsp. pepper Serve with bagel chips.
Bagel chips

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Fish Taco Bites 1. In a blender, combine the salsa,
enjoy the creamy salsa drizzle not cream cheese, 1 tablespoon lime
only on these bites, but also on other juice, Dorot Chopped Cilantro cubes,
Mexican dishes. honey and salt. Cover and process
Carmell ChildS FERRON, UT until smooth; set aside.
2. Place sh sticks on a baking sheet.
PreP: 30 MIn. Bake: 20 MIn. Bake at 425 for 10 minutes. Sprinkle
makeS: 3 dozen with half of the taco seasoning. Turn
sh sticks over; sprinkle with
1/2 cup salsa verde remaining taco seasoning. Bake
Sesame Cilantro 4 oz. cream cheese, softened 7-9 minutes longer or until crisp.
Chicken 2 tbsp. lime juice, divided 3. Meanwhile, place tortilla chips on
6 dorot Chopped Cilantro cubes a serving platter. In a small bowl,
1 tsp. honey combine the coleslaw mix, avocado,
Sesame Cilantro Chicken dash salt tomato, remaining lime juice and
slightly sweet, super juicy and drizzled 12 frozen breaded sh sticks cup salsa mixture. Spoon into chips.
with a wonderful asian-inspired sauce, 1 tbsp. taco seasoning 4. Cut each sh stick into three
this chicken is denitely delicious 36 tortilla chip scoops pieces. Place a sh stick piece in
enough to serve guests. Wild rice 11/2 cups coleslaw mix each chip; top each with about
makes for an easy side. 3/4 cup cubed avocado teaspoon salsa mixture.
Brittany Bowen FlAGSTAFF, AZ 3/4 cup chopped seeded tomato
PreP: 10 MIn. Bake: 25 MIn.

makeS: 4 servIngs
4 boneless skinless chicken breast

halves (6 oz. each)
1/2 cup honey
2 tbsp. reduced-sodium soy sauce
1 dorot Crushed Garlic cube
1 dorot Crushed Ginger cube
3 dorot Chopped Cilantro cubes
1 tbsp. sesame seeds, toasted
1. Place chicken in an 11-in. x 7-in.

baking dish coated with cooking
spray. Combine the honey, soy sauce,
Dorot Crushed Garlic cube, Dorot
Crushed Ginger cube and Dorot
Chopped Cilantro cubes; mix
thoroughly and spoon cup honey Fish taco
mixture over chicken. Set aside the Bites
remaining mixture.
2. Cover and bake at 375 for
20 minutes. Uncover; bake
5-10 minutes longer or until a
thermometer reads 170. Spoon
reserved mixture over chicken;
sprinkle with sesame seeds.
? Did you know? DOROT MAKES COOKING FUN, CONVENIENT AND EASY
Cooking with Dorots cubes is a true revolution theyre always available in your freezer,
you never have to peel / chop / or crush again, and they last forever... just pop a cube into
your favorite dish and enjoy the compliments.
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Zucchini Egg Bake Potato Basil Scramble 1/2 tsp. salt
This wonderfully moist brunch dish This potato dish is so popular at our 1/8 tsp cayenne pepper
dorot
can be made a day early and stored in house, we argue over who gets the
the refrigerator to save time. loaded leftovers. We love this for dinner 1. Place potatoes in a microwave-
with zucchini, herbs and cheese, with fruit salad and english muns. safe bowl; add 1 in. of water.
it goes well with croissants and It also makes a hearty breakfast for Cover and microwave on high for
fresh fruit. the weekend. 7 minutes; drain.
kim hafner eAST WALpoLe, MA terri ZoBel RALeIGH, nC 2. In a large nonstick skillet coated
with cooking spray, mix the Dorot
PreP: 15 mIn. Bake: 20 mIn. PreP/total time: 30 mIn. Sauteed Glazed Onion cubes, green
makeS: 6 ServIngS makeS: 4 ServIngS pepper and potatoes in oil until
tender. Add the egg substitute, Dorot
3 cups chopped peeled zucchini 2 cups cubed potatoes Chopped Basil cubes, salt and
4 dorot Sauteed Glazed onion 2 dorot Sauteed Glazed onion cubes pepper. Cook and stir over medium
cubes 1/2 chopped green pepper heat until eggs are completely set.
2 dorot Crushed Garlic cubes 1 tbsp. vegetable oil note This recipe was tested in a
1/4 cup butter 2 cups egg substitute 1,100-watt microwave.
4 eggs 6 dorot Chopped Basil cubes
12 dorot Chopped Parsley cubes
1 dorot Chopped Basil cube Potato Basil
11/2 tsp. minced fresh marjoram Scramble
or 1/2 tsp. dried marjoram
1/2 tsp. salt
1/2 cup shredded monterey
Jack cheese
1. In a large skillet, saute the

zucchini. Add in the Dorot Sauteed
Glazed Onion cubes and Dorot
Crushed Garlic cubes; mix
thoroughly and set aside. In a large
bowl, whisk the eggs, Parmesan
cheese, Dorot Chopped Parsley
cubes, Dorot Chopped Basil cube,
marjoram and salt; mix thoroughly.
Stir in zucchini mixture and
Monterey Jack cheese.
2. Pour into a greased 1-qt. baking
dish. Bake at 350 for 20-25 minutes
or until a knife inserted near the
center comes out clean. Let stand
for 5 minutes before serving.
? Did you know? DoRoT CUBeS ARe FReSHeR THAn FReSH GARLIC & HeRBS
Flash-frozen herbs are often healthier and have a better taste than fresh herbs because of the
unique process that locks in all the nutrients. Dorot grows all the garlic and herbs and ash-
freezes them right at the elds.

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thoroughly. Combine the our,
baking powder, baking soda and salt;
add to creamed mixture alternately
with milk. Beat just until combined.
Ginger
Currant Stir in crystallized ginger.
Scones 2. Pour into a greased and oured
10-in. tube pan. Bake at 350 for
65-70 minutes or until a toothpick
inserted near the center comes out
clean. Cool for 10 minutes before
removing from pan to a wire rack to
cool completely.
Herb-Crusted
Rack of Lamb
For those who enjoy a main course
of lamb, heres a quick and delicious
treatment for it. The easy preparation
gives me the extra time I need to focus
on other menu items.
Carolyn SChmelinG BRookFIeLD, WI
PreP: 15 mIn. Bake: 20 mIn.

Ginger Currant Scones 3. Bake at 375 for 20-25 minutes makeS: 4 ServIngS
I add loads of currants to my aky, or until golden brown. Drizzle with
attractive scones. Served warm with a honey. Serve warm. 1/2 cup fresh bread crumbs
drizzle of honey, these gingery treats 6 dorot Chopped Parsley cubes
are a welcome addition to breakfast, 1 tbsp. minced fresh thyme
brunch or afternoon tea. Ginger Pound Cake or 1 tsp. dried thyme
Sheila Parker Reno, nV When I need to take a cake to a potluck 1 dorot Crushed Garlic cube
dinner in fall, this is the recipe I reach 2 tbsp. olive oil
PreP: 15 mIn. Bake: 20 mIn. for. The tall cake looks so attractive and 2 frenched racks of lamb
makeS: 4 SconeS tastes great. (11/2 lbs. each)
luCile Cline WICHITA, kS 1/4 tsp. salt
11/2 cups all-purpose our 1/4 tsp. pepper
1/3 cup sugar PreP: 20 mIn. Bake: 65 mIn. + coolIng 1 tbsp. dijon mustard
1 tsp. baking powder makeS: 12-16 ServIngS
1/2 tsp. baking soda 1. In a shallow dish, combine the
6 tbsp. cold butter, cubed 1 cup butter, softened bread crumbs, Dorot Chopped
1/2 cup buttermilk 11/2 cups sugar Parsley cubes, thyme and Dorot
3/4 cup dried currants 3/4 cup packed brown sugar Crushed Garlic cube; mix
1/2 dorot Crushed Ginger cube 5 eggs thoroughly. Add oil and toss; set
2 tsp. honey 6 dorot Crushed Ginger cubes aside. Sprinkle lamb with salt and
2 tsp. vanilla extract pepper. In a large skillet, brown
1. In a small bowl, combine the our, 3 cups all-purpose our meat on both sides. Brush mustard
sugar, baking powder and baking 1 tsp. baking powder over top of meat, then roll in
soda. Cut in butter until mixture 1/4 tsp. baking soda crumb mixture.
resembles coarse crumbs. Add 1/4 tsp. salt 2. Place racks in a shallow baking
buttermilk just until moistened. Stir 1 cup milk pan side by side with bones
in currants and Dorot Crushed Ginger 1/2 cup chopped crystallized ginger interlaced.Bake at 375 for 30-
cube; mix thoroughly. Turn onto a 40 minutes or until meat reaches
oured surface; knead 10 times. 1. In a large bowl, cream butter and desired doneness (for medium-
2. Pat or roll out to 1-in. thickness; sugars until light and ufy. Add eggs, rare, a thermometer should read
cut with a oured 2-in. biscuit one at a time, beating well after each 145; medium, 160; well-done,
cutter. Place 2 in. apart on a baking addition. Stir in Dorot Crushed 170). Let stand for 10 minutes
sheet coated with cooking spray. Ginger cubes and vanilla; mix before slicing.
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taste of home
et
Pr e! el z
ti m t hom e m ade tw
oug
as if a big, fay irresistible takes oot to love?
prett Whats kn
n the
h, reader s also share
ist wasnt ensimple, salty snack.
Sha
p
o e int
che r bits. o t wis
wy Wa ts, b
f r
soft Beer Its rom t m anduns
Pretzels all he o
goo ven
d. .
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favorite Chili
Soft Beer PretzelsWorldMags.net
What goes together better than beer
twist ends once and lay over opposite
side of circle, pinching ends to seal.
Cheeseburgers
and pretzels? Not much that I can think 4. In a Dutch oven, bring water
of. Thats why I put them together into and baking soda to a boil. Drop
one delicious recipe. Im always looking pretzels, two at a time, into boiling
for new ways to combine fun flavors water. Cook 30 seconds. Remove with a
and this pretzel certainly fits the bill. slotted spoon; drain well on paper
alyssa Wilhite Whitehouse, tX towels.
5. Place pretzels 2 in. apart on greased
PreP: 1 hour + rIsINg baking sheets. In a small bowl, whisk
Bake: 10 mIN. egg yolk and water; brush over pretzels.
makes: 8 preTzels Sprinkle with coarse salt. Bake 10-12
minutes or until golden brown. Remove
1 bottle (12 oz.) amber beer from pans to a wire rack to cool.
or nonalcoholic beer to make Pretzel rolls Divide and
1 pkg. (1/4 oz.) active dry yeast shape into eight balls. Roll each into a
2 tbsp. unsalted butter, melted 14-in. rope. Starting at one end of rope,
2 tbsp. sugar loosely wrap dough around itself to
11/2 tsp. salt form a coil. Tuck end under; pinch to
4 to 41/2 cups all-purpose flour seal. Boil, top and bake as directed.
10 cups water to make Pretzel Bites Divide
2/3 cup baking soda and shape into eight balls; roll each 1 tbsp. chili powder
TOPPING into a 12-in. rope. Cut each rope into 1/2 cup shredded cheddar cheese
1 egg yolk 1-in. pieces. Boil and top as directed; 4 hamburger-size pretzel buns
1 tbsp. water bake at 400 for 6-8 minutes or until or hamburger buns, split
Coarse salt golden brown. Makes 8 dozen. 1/2 cup nacho cheese sauce, warmed
to freeze Place cooled pretzels
1. In a small saucepan, heat beer to in resealable plastic freezer bags. 1. In a bowl, combine beef, chili
110-115; remove from heat. Stir in Store in freezer. To use, thaw at room sauce and chili powder, mixing
yeast until dissolved. In a large bowl, temperature or, if desired, microwave lightly but thoroughly. Shape into
combine butter, sugar, 1 tsp. salt, each pretzel on high 20-30 seconds or eight 1/4-in.-thick patties. Place 2
yeast mixture and 3 cups flour; beat until heated through. Tbsp. cheese onto the center of each
on medium speed until smooth. Stir in of four patties. Top with remaining
enough remaining flour to form a soft Favorite Chili patties; press edges rmly to seal.
dough (dough will be sticky). Cheeseburgers 2. Grill burgers, covered, over
2. Turn dough onto a floured surface; These should really be called double medium heat or broil 4 in. from heat
knead until smooth and elastic, about cheeseburgers, since you stuff them 4-6 minutes on each side or until a
6-8 minutes. Place in a greased bowl, with sharp cheddar cheese and serve thermometer reads 160. Serve on
turning once to grease the top. Cover with warm nacho cheese on top. buns with cheese sauce.
with plastic wrap and let rise in a warm DeB Williams Peoria, aZ
place until doubled, about 1 hour.
3. Preheat oven to 425. Punch dough start to finish: 20 mIN.
down. Turn onto a lightly floured makes: 4 servINgs
surface; divide and shape dough into
eight balls; roll each into a 24-in. rope. 1 lb. ground beef
Curve ends of rope to form a circle; 2 tbsp. chili sauce
a PE
Pick a Sh
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inch by inch, pretzels are a cinch. Make a rope of dough 24 inches long ShopTasteofHome.com.
for traditional pretzels, 14 inches for rolls and 12 inches for the bites.
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ameriCa the taSty
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The U.S. is home to the greatest cooks in the worldcooks just like you!
Learn a bit more about beloved Culinary Specialists and
their regional specialties with this sneak peek of Recipes Across America.
idwest
The M
I love this recipe because that Chili Coney Dogs

payoff of taking the time to Erics pick
combine the spices is so big.
Its a perfect combination that
should spend some time
cooking slow and low. Its a definite winner
in my book! eriC VillegaS

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In the Midwest,
we love being self-
sustainable. We
may not grow the
largest crop of
apples in the world, but you can
bet that come harvest time, we
will have picked our fruit trees
with great care, and made use of
every single piece. Dana elliott
Chili Coney Dogs

Everyone in our family, from smallest
kids to oldest adults, loves these dogs. Delightful
Theyre so easy to throw together in apple Pie
Danas pick
the morning, or even the night before.
miChele harriS VickSbUrg, Mi
PreP: 20 min. Cook: 4 hours Delightful Apple Pie 1/2 tsp. ground cinnamon
makeS: 8 sErvings There arent many things more 3 tbsp. cold butter
American than hot-out-of-the-oven 1/2 cup chopped walnuts
1 lb. lean ground beef (90% lean) apple pie. This recipe is one you can Vanilla ice cream, optional
1 can (15 oz.) tomato sauce hang your hat on.
1/2 cup water amy WooD WichiTa, kS 1. Unroll pastry into a 9-in. pie plate;
2 tbsp. Worcestershire sauce ute edges. In a large bowl, toss
1 tbsp. dried minced onion PreP: 25 min. Bake: 45 min. + cooling apples with apple butter. Combine
1/2 tsp. garlic powder makeS: 8 sErvings the our, sugar, pie spice and
1/2 tsp. ground mustard cinnamon; add to apple mixture and
1/2 tsp. chili powder 1 sheet refrigerated pie pastry toss to coat. Transfer to crust.
1/2 tsp. pepper 6 cups thinly sliced peeled tart 2. In a small bowl, combine the our,
Dash cayenne pepper apples (about 5 medium) sugar, brown sugar, pie spice and
8 hot dogs 1/4 cup apple butter cinnamon. Cut in butter until
8 hot dog buns, split 3 tbsp. all-purpose our mixture resembles coarse crumbs.
Shredded cheddar cheese, relish 2 tbsp. plus 11/2 tsp. sugar Add walnuts; sprinkle over lling.
and chopped onion, optional 11/2 tsp. apple pie spice 3. Bake at 375 for 45-50 minutes or
1 tsp. ground cinnamon until lling is bubbly and topping is
1. In a large skillet, cook beef over TOPPING browned. Cover edges with foil
medium heat until no longer pink; 1/2 cup all-purpose our during the last 15 minutes to prevent
drain. Stir in tomato sauce, water, 1/4 cup sugar overbrowning if necessary. Cool on a
Worcestershire sauce, onion 1/4 cup packed brown sugar wire rack. Serve with ice cream
and spices. 1/2 tsp. apple pie spice if desired.
2. Place hot dogs in a 3-qt. slow
top
cooker; top with beef mixture. Cover
Whether you eat it fresh, or preserve it by canning or freezing
tip
and cook on low for 4-5 hours or until
heated through. Serve on buns with it, youll be able to enjoy the fruit of your labor throughout
cheese, relish and onion if desired. the entire season!
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america the tasty
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To me, this is a great example of
comfort food. I like that it can be Poteca Nut Roll
made with common ingredients my mother-in-law brought this recipe
from Yugoslavia in the early 1900s. it
that are easily found in our grocery was a tradition in her family to serve it
store. kareN Davis for holidays and special occasions. Now
its my tradition. Family members often
help roll the dough and add the lling.
mrs. aNthoNy setta
Saegertown, Pa
PreP: 30 miN. + risiNg Bake: 35 miN.

makes: 1 coFFee cake
1 pkg. (1/4 oz.) active dry yeast

1/4 cup warm water (110 to 115)
3/4 cup warm milk (110 to 115)
1/4 cup sugar
1 tsp. salt
1/4 cup shortening
3 to 31/2 cups all-purpose our
FILLING
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. lemon extract, optional
creamy swedish 4 cups ground or nely chopped
meatballs walnuts
Karens pick 2% milk
confectioners sugar, optional
1. In a large bowl, dissolve yeast in

warm water. Add the milk, sugar,
salt, egg, shortening, and 1 cups
our; beat until smooth. Add enough
Creamy Swedish Meatballs 1 cup beef broth remaining our to form a soft dough.
Nutmeg, allspice and cardamom blend 1/2 cup heavy whipping cream 2. Turn onto a oured surface;
to create the traditional taste of these 1/4 tsp. dill weed knead until smooth and elastic,
moist meatballs. The creamy sauce has 1/4 cup minced fresh parsley, about 6-8 minutes. Place in a greased
a rich beef avor with a touch of dill. optional bowl, turning once to grease top.
taste of home test kitcheN
1. In a large bowl, combine the rst
PreP/total time: 30 miN. eight ingredients. Crumble beef and Poteca Nut roll
makes: 4 serviNgs pork over mixture and mix well. Cheryls pick
Shape into 1-in. meatballs. Place
1/2 cup soft bread crumbs meatballs on a greased rack in a
1 medium onion, chopped shallow baking pan. Bake at 400 for
1 egg, lightly beaten 11-12 minutes or until a thermometer
2 tbsp. heavy whipping cream reads 160; drain.
1/2 tsp. salt 2. Meanwhile, in a large saucepan,
1/8 tsp. ground nutmeg melt butter. Stir in our until
1/8 tsp. ground allspice smooth; gradually add broth. Bring
1/8 tsp. ground cardamom to a boil; cook and stir for 1-2 minutes
3/4 lb. lean ground beef (90% lean) or until thickened. Stir in cream and
1/2 lb. ground pork dill; simmer for 1 minute. Place
GRAVY meatballs in a serving dish; pour
2 tbsp. butter gravy over top. Garnish with parsley
2 tbsp. all-purpose our if desired.

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FUN
FILLINGS
GALORE
the main
ingredients in
the lling are
ground beef,
onion and cabbage. try substituting
your own favorite veggies like pan
cooked small diced potatoes and
carrots. You can also substitute
ground turkey or venison for the beef.
add a pat of butter to the lling in each
sandwich when using a lean meat
like venison. Guy kliNziNG
Cover and let rise in a warm place

until doubled, about 1 hour.
3. Punch down. Turn onto a lightly Nebraskas stued
oured surface; roll into a 30-in. x Beef sandwiches
20-in. rectangle. In a bowl, combine Guys pick
the butter, brown sugar, eggs, vanilla,
lemon extract if desired and nuts.
Add about cup milk until mixture Nebraskas Stufed 1. Place 1 cups our, sugar, yeast
reaches spreading consistency. Beef Sandwiches and salt in a large bowl. Heat the
Spread over rectangle to within 1 in. When i moved to Nebraska, i milk, water and shortening to
of edges. discovered many ethnic foods that i 120-130. Pour over our mixture;
4. Roll up jelly-roll style, starting had never heard of before. a friend add the eggs. Beat with an electric
with a long side; pinch seams and introduced me to this german-russian mixer on low speed until blended.
ends to seal. Place on a greased beef sandwich, and it quickly became a Beat 3 additional minutes on high.
baking sheet; shape into a tight family favorite. Stir in the remaining our; knead
spiral. Cover and let rise until nearly Dolly croGhaN MeaD, ne until smooth and elastic, about
doubled, about 1 hour. 6-8 minutes.
5. Bake at 350 for 35 minutes or PreP: 35 miN. + risiNg Bake: 20 miN. 2. Place dough in a greased bowl;
until golden brown. Remove from makes: 12 serviNgs cover and let rise in a warm place
pan to a wire rack to cool. If desired, until doubled, about 1 hour.
combine confectioners sugar and 41/2 cups all-purpose our, divided 3. Meanwhile, in a large skillet,
enough milk to make a thin glaze; 1/4 cup sugar cook beef and onions over medium
brush over roll. 2 pkgs. (1/4 oz. each) active dry heat until meat is no longer pink;
yeast drain. Add the cabbage, seasoned
1 tsp. salt salt, garlic powder and pepper;
3/4 cup milk cook until cabbage is wilted.
1/2 cup water 4. Punch dough down; divide into
1/2 cup shortening 12 portions and cover with plastic wrap.
Practice 2 eggs Working with one piece at a time, roll
Makes the FILLING into a 6-in. square. Place cup meat
Perfect 2 lbs. lean ground beef (90% lean) mixture in the center of each square.
Confection 2 medium onions, chopped Fold dough over lling, forming a
this dish 4 cups chopped cabbage rectangle. Pinch edges tightly to seal
reminds me of 2 tsp. seasoned salt and place on greased baking sheets.
the nut roll my 1 tsp. garlic powder 5. Bake at 350 for 18-20 minutes
grandmother, who was german, 1 tsp. pepper or until golden brown. Serve hot.
would make for us every time
we visited. I remember my
?
brother and I ghting over who
would get the last piece. These sandwiches are a true midwestern regional
cheryl coheN
Did you favorite with roots in the kitchens of german and
know? russian immigrants. a similar sandwich is sold at
fast-food restaurants all across Nebraska.
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aMeRica the tasty
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Cedar Plank Salmon 1. Soak grilling planks in water for When
with Blackberry Sauce at least 1 hour. making
Heres my go-to entree for a warm- 2. In a food processor, combine the this
weather cookout. The salmon has a blackberries, wine, brown sugar,
rich, grilled taste thats enhanced by honey, hot pepper sauce, teaspoon recipe,
savory blackberry sauce. Its a nice salt and teaspoon pepper; cover divide it
balance of sweet, smoky and spicy. and process until blended. Strain and into two
stephanie Matthews Tempe, aZ discard seeds. Stir shallots and garlic
into the sauce; set aside.
8 x 8 pans so you can
pRep: 20 MIn. + SoakIng GRill: 15 MIn. 3. Place planks on grill over freeze one. Line one
Makes: 6 ServIngS (3/4 cup Sauce) medium-high heat. Cover and heat pan with foil before
until planks create a light to medium adding the casserole
2 cedar grilling planks smoke and begin to crackle, about
2 cups fresh blackberries 3 minutes (this indicates planks are
to freeze. Once its
2 tbsp. white wine ready). Turn planks over. completely frozen,
1 tbsp. brown sugar 4. Sprinkle salmon with remaining remove from the pan
11/2 tsp. honey salt and pepper. Place on planks. and slide into a freezer
11/2 tsp. chipotle hot pepper sauce Grill, covered, over medium heat for
1/4 tsp. salt, divided 12-15 minutes or until sh akes bag. This way the pan
1/4 tsp. pepper, divided easily with a fork. Serve with sauce. is back in the kitchen
1/4 cup nely chopped shallots note Using cedar planks gives the to be used another day.
1 garlic clove, minced salmon great avor. jaMie Dunn
6 salmon llets (5 oz. each)
I love
this
recipe
because
grilled
est
The W salmon is one of my
favorite things to make
and eat. Using fresh
blackberries in
something other than
a salad or dessert is
unique, and the sauce
looks beautiful on the
salmon. kRisti laRson
cedar plank salmon

with blackberry sauce
Kristis pick
56 WorldMags.net
home-style sausage
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Gravy and biscuits
Michelles pick You ca
n mak
mo et
chang re persona his recipe
ing ou l
to you t the s ized by
an eas r fa vo eason
r i
y recip ites! It is al ngs
youre e s
servin to double i o
st g a cro f
uthwe
The So
wd.
shredded potato
casserole
Jamies pick
Shredded Potato Casserole

uth
This potato dish is perfect with prime The So
rib and many other entrees. Make it
ahead and have it ready to pop into
the oven for a party. The topping
of cornake crumbs and parmesan
cheese adds crunch. Home-Style Sausage Dash each garlic powder, italian
paula zsiRay logan, UT Gravy and Biscuits seasoning, onion powder, pepper
My mother-in-law introduced me to 11/2 cups 2% milk
pRep: 10 MIn. bake: 45 MIn. her hamburger gravy, and I modied it 1 cup reduced-sodium chicken
Makes: 6-8 ServIngS slightly. We have this every weekend. broth
Michele bapst Jacksonville, nc
1 can (103/4 oz.) condensed cream 1. Bake biscuits according to
of mushroom soup, undiluted pRep/total tiMe: 30 MIn. package directions.
1 cup (8 oz.) sour cream Makes: 8 ServIngS 2. Meanwhile, in a large skillet, cook
1/2 cup 2% milk sausage and onion over medium heat
1 cup (4 oz.) shredded cheddar 1 tube (16.3 oz.) large refrigerated until sausage is no longer pink; drain.
cheese aky biscuits Add butter, cook until melted. Stir in
1/2 cup butter, melted, divided 1 lb. bulk pork sausage the gravy mix, our and seasonings
1 pkg. (30 oz.) frozen shredded 1 cup chopped sweet onion until blended. Gradually add milk
hash brown potatoes, thawed 2 tbsp. butter and broth. Bring to a boil; cook and
1 cup cornake crumbs 1 envelope country gravy mix stir for 1 minute or until thickened.
1/4 cup grated parmesan cheese 1 tbsp. all-purpose our Serve with biscuits.
1. In a large bowl, combine the soup,

sour cream, milk, cheddar cheese
and cup butter. Stir in the hash
Biscuits and gravy are a staple
browns. Transfer to a greased 13-in. x in the South. They can and will be
9-in. baking dish. served for any meal: breakfast,
2. In a small bowl, combine the dinner and/or supper! We dont
cornake crumbs, Parmesan
cheese and remaining butter; limit honey and our delicious foods
sprinkle over top. Bake, uncovered, to just once a day! Michelle RobeRts
at 325 for 45-50 minutes or until
heated through.
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Af te
shell r cooking
ro ing yo , cool
i
walklling pin our lobsterng and
pin, ing legs. n t h e eig , use a
st alongplace it a Grab you ht thin
orthea t
The N insid the legs. one end ar rolling
e pop A n
s righ ll the tin d roll
t out y
. Gen meat
ius!
lobster rolls
Michaels pick
Lobster Rolls
This Mayonnaise infused with dill and lemon
lend refreshing avor to our Test
sandwich Kitchens super sandwiches. Try toasting
is quintes- the buns for something special.
sential taste of home test Kitchen
reciPes
New
England. Everyone has
PreP/total time: 30 Min.
maKes: 8 servings
across
heard of the legendary america
sandwich filled with 1 cup chopped celery Take a culinary road trip
lobster. I love this 1/3 cup mayonnaise across the UsA with
sandwich because when
2 tbsp. lemon juice
1/2 tsp. dill weed
Recipes Across America.
I was out East I ate by the More than 700 regional
5 cups cubed cooked lobster meat
favorites are collected
docks where the boats (about 4 small lobsters)
in this handy cookbook
8 hoagie rolls, split and toasted
brought in the freshly that will make you proud
caught lobsters. Nothing In a large bowl, combine the celery, to be an American.
like it! michael Barna mayonnaise, lemon juice and dill weed. Order your copy now at
Gently stir in lobster. Serve on rolls. ShopTasteofHome.com
($24.99).

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best holiday
making spirits
bright
Thanks to home cooks like you, our Best Holiday Recipes
are just thatyour most mouthwatering recipes,
handed down from one generation to the next. With
this preview of Best Holiday Recipes, you have a menu
that will create enough memories to last a lifetime.
apple & herb

roasted turkey
page 60
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Apple & Herb
best holiday
Roasted Turkey
my daughter loves to help me make
this moist herb-roasted turkey. her
job is to hand mommy the ingredients
if she doesnt eat them rst!
kimberly Jackson gay, ga
PreP: 20 mIn.
bake: 3 hours + sTandIng
makes: 14 serVIngs
1/4 cup minced fresh sage

Bro
1/4 cup minced fresh rosemary sausag wn the
e
1 turkey (14 pounds) the veggand dice
1 medium apple, quartered night be ies the
fo
cut dow re to
1 medium onion, halved prep timn on
1 celery rib, halved e.
1/2 cup apple jelly, warmed
Grandmas Poultry
1. Combine sage and rosemary. dressing
With ngers, carefully loosen skin
from the turkey breast; rub herbs
under the skin. Secure skin to
underside of breast with toothpicks.
2. Place breast side up on a rack in a Christmas Rice Grandmas
roasting pan. Stuf turkey with apple, my family has enjoyed this delicious Poultry Dressing
onion and celery. Brush with butter. rice dish for many years. With every family seems to have its own
3. Bake, uncovered, at 325 for 3 to chopped red and green peppers, its favorite dressing recipe that becomes a
3 hours or until a thermometer both fresh-tasting and festive-looking. tradition, and this is ours. It came from
reads 180, basting occasionally with Its the perfect light side dish for a grandma, who passed it down to my
pan drippings. (Cover loosely with big holiday meal. mother. now our children have carried
foil if turkey browns too quickly.) chere bell coloraDo springs, co it into their kitchens. This is truly a good
Brush with apple jelly. Cover and let old-fashioned recipe!
stand for 15 minutes before removing PreP/total time: 20 mIn. norma howland joliEt, il
toothpicks and carving. makes: 6 serVIngs
PreP: 20 mIn. bake: 40 mIn.
1/2 cup nely chopped onion makes: 6 cuPs
3 celery ribs, nely chopped
1/2 medium sweet red pepper, 1 lb. bulk pork sausage
chopped 1 cup milk
1/2 medium green pepper, chopped 7 cups coarse dry bread crumbs
1 tbsp. butter 1 cup diced celery
2 cups chicken broth 2 eggs, lightly beaten
2 cups uncooked instant rice 2 to 3 tbsp. minced fresh parsley
1/2 tsp. salt, optional 2 tbsp. diced onion
1/4 tsp. pepper 1/2 tsp. salt or salt to taste
1. In a skillet, saute onion, celery and 1. In a large skillet, brown sausage.

peppers in butter over medium heat Drain and discard drippings.
for 2 minutes or until crisp-tender. Meanwhile, in a small saucepan, heat
Remove from the heat; set aside. milk over medium heat until bubbles
2. In a saucepan, bring broth to a form around sides of pan. In a large
full boil. Remove from the heat. bowl, combine sausage, milk and
Quickly stir in rice, celery mixture, remaining ingredients.
salt if desired and pepper. Cover 2. Transfer to a greased 2-qt. baking
christmas rice and let stand for 6-7 minutes. Stir dish. Cover and bake at 350 for
before serving. 40 minutes or until lightly browned.

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Pumpkin Cheesecake
with Sour Cream Topping
Why not surprise Thanksgiving
guests with this luscious cheesecake
instead of the traditional pie?
dorothy smith
El DoraDo, ar
PreP: 15 mIn. + coolIng

bake: 55 mIn. + chIllIng
makes: 12-14 serVIngs
11/2 cups graham cracker crumbs

1/4 cup sugar
FILLING
3 pkgs. (8 oz. each) cream cheese,
softened
1 cup packed brown sugar
1 can (15 oz.) solid-pack pumpkin
1 can (5 oz.) evaporated milk
2 tbsp. cornstarch
1/2 tsp. ground nutmeg
Pumpkin
2 eggs, lightly beaten cheesecake with
TOPPING sour cream
2 cups (16 oz.) sour cream topping
1/3 cup sugar
1 tsp. vanilla extract
additional ground cinnamon
1. In a small bowl, combine crumbs

and sugar; stir in butter. Press onto
the bottom and 1 in. up the sides of
a greased 9-in. springform pan. Bake
at 350 for 5-7 minutes or until set.
Cool for 10 minutes. In a large bowl,
beat cream cheese and brown sugar
until smooth. Beat in the pumpkin,
milk, cornstarch, cinnamon and Cool on a wire rack for 10 minutes.
nutmeg. Add eggs; beat on low speed Carefully run a knife around edge
just until combined. Pour into crust. of pan to loosen; cool 1 hour longer.
2. Place pan on a baking sheet. Bake Chill overnight.
at 350 for 55-60 minutes or until 4. Remove sides of pan. Let stand at
center is almost set. room temperature 30 minutes
3. In a small bowl, combine the sour before slicing. Sprinkle with
cream, sugar and vanilla; spread over additional cinnamon.
lling. Bake 5 minutes longer.
top Feel free to sub in Polish, Italian, andouille or another TasTe The BesT!
tip sausage your butcher stocks to customize the dressing this Built for those of us who love to deck
holiday season. Whatever the occasion, Taste of Home the halls, Taste of Homes Best Holiday
is here for you! Weve got you covered from start to nish with Recipes guarantees to make your
recipes from cooks like you, plus handy and easy crafts, decorating favorite season the most wonderful
tips and way more! Visit TasteofHome.com to learn how you can time of the year. Get your copy today
make this your best holiday season ever! at ShopTasteofHome.com ($9.99)!
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And now for the
STAR OF OUR SHOW YOU!
We couldnt do this without you. Here are just a few of the reasons why you
make our events so memorable!
ladonna and
Attendee Spotlight: Lilli Curtain Jim Reed with
Lilli Curtain was nine years old when Taste of Home granddaughter
Culinary Specialist Michael Barna rst met her at one Mikayla, who
of his Cooking School shows in Barre, Vermont. She had a recipe
followed him to two other shows that fall and thought published in
he was the greatest. Obviously, my heart melted in an Taste of Home
instant Michael says. and regularly
The next year Michael brought Lilli on stage with attends
him to demonstrate one of the Taste of Home recipes. Jamies shows
in Oklahoma.
I soon came to realize just how comfortable she was
onstage, working the mixer or interacting with the
audience. She was a natural. Attendee Spotlight: LaDonna Reed
Lillis mom keeps Michael informed of her progress LaDonna Reed is an ultimate Taste of Home fan from
throughout the years. Now, Lilli has her very own Ponca City, Oklahoma! She attends a few Cooking
personal chef business and even participated at the School events each year and brings friends and family
Kids Culinary Camp in Highgate, Vermont, where with her to share the experience.
she was four to seven years younger than many of Taste of Home Culinary Specialist Jamie Dunn
her campmates! brought LaDonna onstage during a show in Ponca
We see big things in Lillis future and are excited to City to help with a recipe. We had an absolute ball
have her as part of our Taste of Home community! and I was so excited for her community to embrace
her. She also cooked several dishes from the show
and took them to a local radio station after the event.
Jamie regularly receives emails about a new recipe
shes tried or a food idea shes excited about.
LaDonna lives and breathes home cooking. She and
her husband enjoy cooking together and sharing their
lilli and Culinary recipe nds. Her passion for great recipes and Taste of
Specialist Home is contagious! She never stops sharing her love for
Michael Barna Taste of Home; shes always thinking of others and is the
at a Taste of embodiment of cooking, sharing and caring.
Home Cooking
School show.
join the fun!

Home cooks like you are what makes Taste of Home
such a treasure. Show us your stu and you could be
featured in a future issue!

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You
SAiD it
The reviews
lancaster
newspapers
are in!
Our fans arent shy about showing us
giving back to
the Childrens the love. Heres a sampling of what
Miracle network you have to say about our shows.
following their
Taste of Home i attended the cooking class in dearborn, Michigan,
Cooking School last night and enjoyed it. Between the large screen and
show. having Michael onstage, it was easy to watch and
learn. Most importantly, i am excited about cooking
for the rst time in years. Thank you!
Event Partner Spotlight: angelyn lane DEARboRN, Mi
Lancaster Newspapers My two sisters and i attended your cooking class in
For more than 25 years, Lancaster Newspapers has Seguin yesterday and we enjoyed it very much. You
partnered with the Taste of Home Cooking School to make the show so entertaining and your suggestions
bring the page to the stage in Pennsylvania. The and hints are wonderful. i dont know what my favorite
show is not only a fun night out for family and friends, thing was- i loved it all.
it also serves as an opportunity to give back to the gloria Katzer SEQuiN, tX
community. Proceeds from the show benet the
Childrens Miracle Network. dana, i loved your cooking show on May 21, 2013, in
Lauren Ditmore, event planner for Lancaster Mankato, Minnesota. i learned quite a few things i still
Newspapers, seamlessly orchestrates the show each didnt know after 50 years of cooking.
year. Lauren starts planning for the event eleven Sharon BaKKen RiCHfiELD, MN
months out, but she says, It doesnt feel like work at
We had a wonderful time last night at the Somerset
all. Its really fun!
Taste of Home cooking show. Best night ever. We
The annual visit has gotten so big, you can nd fans
made this a girls night out and plan on this every year
lined up for blocks long before the curtain goes up.
now! Thank you dana and Taste of Home.
Attendees eagerly wait to be among the rst through
Brenda BuSter MoNtiCELLo, KY
the doors to get their hands on the smorgasbord of
tasty treats served up to them thanks to partnerships Hannah (12 years old) was so excited when you
with the local grocery store and appliance dealer. signed her magazine in nacogdoches Thursday night.
Those lucky enough to attend the show dont just She was the one who was responsible for the three of
walk away with top notch recipe ideas. Some will even us coming to your show. We really enjoyed it.
leave with a grand prize, such as a high-end washer, teSa newman CooK NACoGDoCHES, tX
dryer, or vacuum cleaner. More than 50 prizes are
i attended the cooking school in Madison two nights
awarded throughout the eveing. Great recipes paired
ago and loved your cooking tips. i tried freezing ginger
with fantastic prizes with all the proceeds going to
before grating it and the dierence was amazing
a worthy cause? Thats a winning combination in
so much easier than room temp. Thank you!
our book!
StaCy dreeS BarneS MADiSoN, Wi
Its our rst

Taste of Home
show but you
can bet well be
back next time!
Kathy tangney Midland, Mi
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Cover reCipe
As far as I know, this cake recipe can

be traced back to my German great-
grandma. When I got married, my
mother gave me a copy and I hope to
someday pass it down to my children.
Stephanie traviS Fallon, nV
eat
et tr
a SWe FECT
PER OUR
FOR Y
DAY
HOLI
1. Preheat oven to 350. Line

bottoms of two greased 9-in.
round baking pans; grease paper.
2. In a large bowl, beat milk, eggs,
oil and vanilla until well blended.
In another bowl, whisk flour, sugar,
cocoa, baking powder, baking soda
and salt; gradually beat into
milk mixture.
3. Transfer to prepared pans.
Bake 30-35 minutes or until a
toothpick inserted in center comes
out clean. Cool in pans 10 minutes
before removing to a wire rack;
remove paper. Cool completely.
4. Meanwhile, for filling, drain
cherries, reserving cup juice.
In a small saucepan, whisk sugar,
cornstarch and reserved juice;
add cherries. Cook and stir over
low heat 10-12 minutes or until
thickened and bubbly. Remove
from heat; stir in brandy.
Cool completely.
5. In a large bowl, beat cream
until it begins to thicken. Add
sugar; beat until stiff peaks form.
Black Forest Cake 11/2 tsp. baking powder 6. Using a long serrated knife,
3/4 tsp. baking soda cut each cake horizontally in half.
prep: 45 min. + cooling 3/4 tsp. salt Place one cake layer on a serving
Bake: 30 min. + cooling FILLING plate. Top with 1 cups whipped
MakeS: 12 servings 2 cans (141/2 oz. each) pitted cream. Spread cup filling to
tart cherries within 1 in. of edge. Repeat twice.
1 cup whole milk 1 cup sugar Top with remaining cake layer.
3 eggs 1/4 cup cornstarch Frost top and sides of cake with
1/2 cup canola oil 3 tbsp. cherry brandy or remaining whipped cream,
3 tsp. vanilla extract 2 tsp. vanilla extract reserving some to pipe decorations,
2 cups plus 2 tbsp. all-purpose flour WHIPPED CREAM if desired. Spoon remaining
2 cups sugar 3 cups heavy whipping cream filling onto top of cake. Refrigerate
3/4 cup baking cocoa 1/3 cup confectioners sugar until serving.

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Contests submit
win!
your
rECiPE t
o
HaLLOWeeN ParTY FOODS Make & Freeze

Enter your best Halloween party Submit your best easy-to-freeze
recipe for a chance to win $1,000! recipes for a chance to win $1,000!
Contest Deadline - October 25, 2013: Contest Deadline - September 27,
Top Prize: $1,000 2013: Top Prize: $1,000
Taste of Home is looking for foods to Are you the queen of fabulous freezer meals?
create hauntingly fun Halloween parties for Do you get a kick out of planning meals for the
kids and grownups alike! week ahead and ways to get them from freezer
Get in the spirit and scare up your favorite to table in mere minutes? Have we got the
ghoulishly great Halloween-themed drink, contest for you!
appetizer, main dish, side dish and dessert Were looking for your greatest weeknight easy-
recipes, and enter for the chance to win to-freeze recipes, made with 12 ingredients
a grand prize of $1,000! or fewer, using beef, pork, chicken or turkey.
Remember to keep your frightfully good Enter to win a $1,000 grand prize and you
recipes at 12 ingredients or fewer, please. just might be featured in Taste of Home!
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RECIPE INDEX
RECIPE INDEx
A Italian Stufed Zucchini 34

Appetizer Wreath 11 Italian Wedding Soup 31
Apple & Herb Roasted
Turkey 60 J
Johnsonville Italian Meatballs 30
B
Bacon-Cheddar Chicken Fingers 24 L
Baked Creamy Spinach Dip 46 Lobster Rolls 58
Black Forest Cake 64
Braised Italian Sausage Stew 28 M
Breakfast Burritos 40 Mini Spinach Quiches 43
51
Breakfast Casserole 43 Monkey Bread 23 Soft Beer
Morning Terrace Pizza 29 Pretzels
C
Caramel Apple Strata 13 N
Cedar Plank Salmon with Nebraskas Stufed Beef
Blackberry Sauce 56 Sandwiches 55
Cheese-Garlic Biscuits 22
Chili Coney Dogs 53 O
Chiliville Chili 10 Old Southern Chicken Pot Pie 36
Chocolate-Stufed Pancakes 23 Onion Yorkshire Puddings 16
Christmas Rice 60
Classic Bisquick Peach Cobbler 25 P
Classic Deviled Eggs 41 Pecan Pie 41
Corn & Potato Chowder with Potato Basil Scramble 48
Hot Italian Sausage 30 Poteca Nut Roll 54
Creamy Swedish Meatballs 54 Pumpkin Bread 42
Pumpkin Cheesecake with
D Sour Cream Topping 61
Delightful Apple Pie 53 Pumpkin Pancakes 41
Pumpkin Pie Cupcakes 17
E
Easy Chicken Potpie 24 R
Easy Sausage Pizza 29 Roasted Cauliower Mash 46
Eggs Benedict 14
Enchiladas 35 S
56
Sandys Italian Pot Roast 34
Cedar Plank Salmon
F Sausage Cheese Balls 25 with Blackberry Sauce
Favorite Chili Cheeseburgers 51 Sausage Stufed Mushrooms 31
Fish Taco Bites 47 Sesame Cilantro Chicken 47
French Toast Strata 40 Shredded Potato Casserole 57
Shrimp Etoufe 36
G Soft Beer Pretzels 51
German Chocolate Cake 15 Spinach-Stufed Chicken Pockets 9
Ginger Currant Scones 49 Streusel Cofee Cake 22
Ginger Pound Cake 49 Super Easy Beer Bread 37
Golden Comfort Family Casserole 35 Sweet Corn Quiche 42
Grandmas Poultry Dressing 60
Z
H Zucchini Egg Bake 48
Heavenly Family Casserole 12
Herb-Crusted Rack of Lamb 49
Home-Style Sausage Gravy
and Biscuits 57
Hot Apple Pie with
Homemade Crust 37
I
Impossibly Easy Breakfast Bake 22
Impossibly Easy Mini Cheeseburger
Pies 8
Impossibly Easy Mini Pumpkin
Pies 25
Italian Sausage Lasagna 28
60 Apple & Herb
Roasted Turkey

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CONTRIBUTING EDITOR Tim McCormick

love to share their love of cooking with you!

TEST KITCHEN AND FOOD STYLING MANAGER

reaDers DiGesT norTh aMerica

The reaDers DiGesT

Falling for the Season

you that we think we have our

best lineup to date. In addition

6 tasteofhome.com/cooking-school fall 2013 WorldMags.net

a seasons worth of tasty recipes

1 cup shredded cheddar cheese 2. In medium bowl, stir baking

8 tasteofhome.com/cooking-school fall 2013 WorldMags.net

1 can (14.5-oz.) beef broth

10 tasteofhome.com/cooking-school fall 2013 WorldMags.net

PREP: 20 mIn. BakE: 15 mIn. + coolIng

2 tubes (8 oz. each) refrigerated

1. Remove crescent dough from

Heavenly Family Casserole 1 clove garlic, minced

12 tasteofhome.com/cooking-school fall 2013 WorldMags.net

Caramel Apple Strata stirring constantly. Cook and stir

PreP tiMe: 10 Min. cook: 15 Min.

2 egglands Best egg yolks

14 tasteofhome.com/cooking-school fall 2013 WorldMags.net

Onion Yorkshire Puddings 1. In a large skillet, combine the

16 tasteofhome.com/cooking-school fall 2013 WorldMags.net

PrEP: 30 Min. BakE: 15 Min. + cooling

13/4 cups fresh or canned pumpkin

1. In a large bowl, beat the pumpkin,

MORE FAMILY PLEASING RECIPES AWAIT:

monkey bread pAGE 23 SauSage CheeSe

Streusel Cofee Cake

Cheese-Garlic Biscuits Impossibly Easy 1. Preheat oven to 375. Grease

22 tasteofhome.com/cooking-school fall 2013 WorldMags.net

3 cups Original bisquick mix

1. Preheat oven to 350. Spray

1. Heat griddle or skillet over

top Dont think the fun has

easy chicken Potpie

Bacon-Cheddar 1. Preheat oven to 450. Line Easy Chicken Potpie

24 tasteofhome.com/cooking-school fall 2013 WorldMags.net

1 cup canned pumpkin (not

1. Heat oven to 375. Spray

1. Preheat oven to 350. Lightly

SERVED WITH PRIDE SINCE 1945.

Sheboygan fallS, WiSconSin

Hot NEW DISHES YoUR WHoLE famILY WILL aDoRE:

italian sausage corn & potato

Italian Sausage Lasagna 2. In a medium saucepan, saute the

1. Heat oil in a large Dutch oven

28 tasteofhome.com/cooking-school fall 2013 WorldMags.net

Carefully crack an egg into each

Easy Sausage Pizza

1 pkg. johnsonville Mild italian

1. Remove sausage from casing and

1. Position oven rack in center of

1 pkg. johnsonville Mild italian

1. Preheat oven to 350. In a large

Corn & Potato Chowder top removing sausage

30 tasteofhome.com/cooking-school fall 2013 WorldMags.net

1. Mix meatball ingredients

DISCOVER NEW CANT-MISS DISHES YOUR FAMILY WILL LOVE: