Beruflich Dokumente
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128
HASSLE-FREE
RECIPES
delightful
g
treats you wil
willll
only find here!
&TIPS
HOLIDAY
23
HOME
DINNERS MADE
POTLUCK GIFT
CASSEROLES IDEAS
FESTIVE
DESSERTS
Winter Fantasy
TASTEOFHOME.COM Cupcakes
December & January 2009 from best-selling authors
$3.99 | $4.99 Canada Karen Tack & Alan Richardson
ricaʼs
®
party mix
Mix
m e
A vorite
Fa T Y MIX
Start to Finish: 15 minutes, 24 servings (½ cup each)
co
late ch
o
Wow. How.
I’m a winner
in the Cute Cookies
contest! p. 57
CONTEST
39
SMALL BITES,
47
SURF & TURF
BIG FLAVOR Enjoy these dressed-
Fabulous party foods up dinners without the
that will leave your fancy price
guests asking for more
HOLIDAY
BAKING
S P E C I A L
51
SUGAR AND
SPICE
Seven sweet cookie
treats to make with
your little kitchen
“elves”…PLUS the
winners of our Cute
Cookies contest
60
HELLO, 58
CUPCAKE! GIFTS IN
Best-selling authors GOOD TASTE
Karen Tack and Alan Easy-to-make goodies
Richardson create perfect for holiday
one-of-a-kind treats giving
just for TOH readers
“Real
food from
real home
cooks”
DEPARTMENTS
17 27 63
Bright ideas Easy meal Celebrating
for welcoming solutions from the people
friends & our readers around the
family into and the TOH taste of home
your home test kitchen table
18 28 64
POTLUCK QUICK FIX MOM’S BEST
Just say “Cheese, please!” A hearty, home-cooked MEAL
dinner in a snap Nothing beats this mom’s
20 29
chicken dinner
TOUR MY KITCHEN
In this light-filled Wisconsin SPICE RACK 68
kitchen, old meets new for With sweet cardamom, FIELD EDITOR
comfort and practicality a little goes a long way FAVORITES
Military life broadens this
22 30 cook’s recipe repertoire We make great
gifts! p. 12
SPECIAL OCCASION
Frosty-licious treats to wrap
up a special holiday meal
MENU SAVERS
Pot roast, muffins and 71 IN EVERY ISSUE
cherry pie—all for less than AROUND
$3 per serving! THE CORNER
Meet our field editors...
7 TABLE TALK
BROWN SUGAR
32 maybe one lives in your
neck of the woods!
9 KITCHEN CHAT
GLAZED SALMON EAT, SHRINK & 10 MIXING BOWL
p. 68 BE MERRY
Our favorite Canadian 73 13 HIDE ’N’ SEEK
CONTEST
sisters serve up light snacks COOKS WHO CARE
This group shows holiday CAN YOU FIND “C.C. BEAN”?
ON OUR COVER »
Hello, Cupcake!
P. 60
FOOD STYLISTS
Karen Tack
Alan Richardson
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
visit us @ tasteofhome.com
taste home
JOIN US ON-LINE FOR FOOD, FRIENDS, FUN
AND A FLAVORFUL START TO 2009!
GOUDA
BITES
APPLE CIDER
BEEF STEW
3-INGREDIENT
APPETIZERS
It doesn’t get much easier! When
time’s short or you don’t want to fuss,
these snacks are winners.
tasteofhome.com/plus
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photos guide as you browse by course,
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COOKIE
COUNTDOWN
Don’t miss the festive fun! Sign up for
the Cookie Countdown and receive 12
days of the best holiday cookie
recipes, tips and helpful videos.
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BONUS
slow cooker & casseroles KITCHEN TOUR
See how Tennessee reader Mary
Hudak-Collins decorates her dream
NEWSLETTER kitchen for Christmas.
tasteofhome.com/plus
By popular demand, Taste of Home has created a free newsletter
devoted to slow cooker and casserole recipes and tips. Sign up
today! tasteofhome.com/slowcookersignup
pany
ker Com
. Smuc
The J.M
© /TM/®
i cooking
is ™
1/2 teaspoon Italian herb seasoning or Combine seasoning and olive oil on a 6-inch
Crisco Herbed 1/4 teaspoon each dried oregano and basil plate. Top with Parmesan cheese. Dip slices
®
1/4 cup Crisco® Extra Virgin Olive Oil or pieces of crusty bread into oil.
Parmesan 2 teaspoons grated Parmesan cheese
Prep time: 5 min Yield: 1 serving
Dipping Oil
Freshly ground black pepper
Crusty baguettes or Italian bread
kitchen chat
CHILI COINCIDENCE
Discover hhow the
Recently, I was scheduled to host a right olive oil makes
game night at my house and decided all the difference.
that pumpkin chili seemed like a good
thing to serve. Lo and behold, there was
a recipe for Black Bean ’n’ Pumpkin Chili
in Taste of Home for Oct/Nov, the issue I’d
just received. I made the chili without
A TASTY TOUR
turkey and also served Autumn Tea
On our recent vacation to Chicago, I
(Oct/Nov ’03). All the ladies loved both
brought several copies of Taste of Home—
a favorite at our house. In one issue, I
recipes. They were perfect for our fall BakedPerfect
Potatofor
saw an invitation to visit Greendale dur-
get-together. dipping and
Wedges
ing the holidays. Since we were only an
hour away, my husband, daughter and I
—Kari Caven
COEUR D’ALENE, IDAHO dressings
(above) decided that a trip to Taste of
Home would really complete our vaca- Love letter!
tion. What a wonderful time we had! It Each issue, one lucky reader will
was one of the highlights of our trip. receive a TOH apron for sending
Thank you for producing a magazine in our favorite “love” letter of the month.
Rebecca, your apron is on its way!
that shares recipes that are both deli-
cious and easy. Even my 5-year-old INGREDIENTS:
daughter, Georgia, loves to look at the * 1/4 cup Crisco® Pure Olive Oil
pictures and help me prepare meals. * 1 large onion, quartered then halved
* 2 medium zucchini, cut into 1/2-inch
—Jenn Martin slices
MYERSTOWN, PENNSYLVANIA * 2 medium yellow squash, cut into
1/2-inch slices
* 4 ounces mushrooms, halved
WHEN HANDED LEMONS… Ideal for
* 2 teaspoons dried oregano
* salt and pepper, to taste
As I was deciding what to make for our
church’s weekly Coffee Fellowship, my grilling
* 1/3 cup Grated Parmesan cheese
freshing Lemon-Lime Drink. I even wore 2. Cover and cook until tender, about 10 minutes.
yellow! Your recipes were a hit. Sprinkle with Parmesan cheese; serve immediately.
STAINLESS
STEEL
+ F U N N OT E S
SILICONE COPPER
Easily pinched to In culinary circles, cop-
form a pour spout or for per bowls are preferred
storage in tight places. for beating egg whites. The
Usually, these bowls are egg and the copper react
textured on the outside for with one another, causing a
a good grip and smooth more firm and stable
on the inside for easy whip. Should not be
pouring. used with acidic
CERAMIC foods.
Most versatile.
Goes from food
prep to the table
as a serving
dish.
Super Bowl
Why are there so many bowls to choose from? Here’s some
kitchen logic behind the variety...
22,000,000
the number of turkeys consumed
on Christmas Day
Deck the halls! Make it
We received so many letters about the beautiful turkey on our personal!
Oct/Nov cover, with specific comments on the gorgeous garnish. Make a sweet impression on
Like any good outfit, our big bird certainly would not have been the ones you love this holiday
complete without the beautiful accessories TOH food stylist season! Personalized gifts add a
Suzanne Breckenridge used to adorn it. We picked her brain for special touch, and now there
some simple yet impressive ways to dress up your holiday meals. are more options than ever.
Order on-line, and you won’t
THE FRESH MARKET IS YOUR SHINY & NEW: To give a sheen
have to leave the house; your
ART STORE: Look for fruits, to whole nuts, rub some
gifts are delivered right to your
vegetables and nuts that offer vegetable oil into their shells.
door—or theirs! Here are a few
unique texture, color and size. GOOD THINGS COME IN unique treats you can find, with
COMPLEMENTS WILL GET SMALL PACKAGES: Look for just the click of a mouse!
YOU EVERYWHERE: If your small fruits and vegetables; they
stuffing has apples in it, small make a perfect garnish. Make your own sauces or
apples whole or halved make a DON’T THROW THAT OUT! salsas? Adorn your homemade
great garnish. Celery and carrot tops often treats with a custom-designed
GOOD FOODS TO TRY AS make interesting little sprigs to label from MyOwnLabels.com.
GARNISH: Lychee nuts, star fruit, tuck in the sides of dishes, like From jellies to pickles to baked
miniature carrots, cherries, berries, you would use parsley. goods, your gift will have a
cut figs and kiwifruit, fresh currants, THE BIG PICTURE: Consider label as special as your recipe!
Jones Soda of Seattle,
and fresh herbs and clementines what the food would look like Washington offers cus-
are just a few possibilities. Who doesn’t love M&M’s? Add
whole, sliced or curled. tom packaging featuring
a personal message and/or a
A FLOWER BY ANY OTHER your photo and senti-
photo to each side of an
NAME: The flowers of fresh ment on bottles of fun
M&M’s candy in more than 15
herbs give any garnish a fancy flavors like Fufu Berry,
of your favorite colors. A vari-
touch. Blue Bubblegum and
ety of gift-sized packs starts at
Ameri-cola, to name a
$11.99. www.mymms.com
few. Be sure to check out
Jones’ line of holiday-
flavored sodas as well.
$29.99/12-pack.
www.myjones.com
A 3-year-old gave this reaction to
her Christmas dinner:
“I don’t like the turkey,
but I like the bread he ate.”
DECEMBER / JANUARY 09 tasteofhome.com_11
mixing
(BoWL )
stuff we love
’tis the season for giving and getting
(and these beat socks by a mile!)
DECKED OUT
These sassy, retro aprons
from Jessie Steele will be the
talk of holiday parties. If
you’ve got junior foodies at
home, get them their own to
match Mom’s. Guys’ aprons
come in camouflage, skulls
and flames...($30.95 and up)
STOCK UP
Even a cook who has it all will
covet Williams-Sonoma’s
Ruffoni Stockpot
($299 and up), Italian-made
of stainless steel, aluminum
and brass. A bit pricey, but
worth it: TOH Food Director
Diane Werner calls it “an
investment in your cooking.”
BE FLEXIBLE
Check out these fun, new
Head Chefs ($9.99)! You just
grab ’em, flip ’em upside down
and whisk, measure, mix or
spread. Kid alert: These
bendable silicone buddies
are also perfect for little
helping hands in the kitchen. SALTY & SWEET
Delicious Pretzables ($9.95
and up) come in rods and
tasteofhome twists, drenched in chocolate
.com and coated in colorful candy
WANT TO FIND IT? tidbits. Just try not to smile
For more information on these products, as you munch!
go to tasteofhome.com/links
{
IN A NUTSHELL:
Nutmeg Country Inn
WILMINGTON, VERMONT
WIN $50
GIFT CERTIFICATE!
* 14 beautiful guest rooms
and suites in a restored Enter the
1770s Vermont farmhouse Hide&Seek
G R E AT F I N D and barn. contest
A charming stop in * Susan traded a city
catering/bakery business to
“C.C. Bean,” our mischievous
little cup of cocoa, is hiding
become an innkeeper.
New England * Menu features local produce
somewhere in our pages.
Find him, and you could win a
Davina and Damon Daura of “Our cozy bedroom was and fresh baked goods. $50 Shop Taste of Home gift
Sparta, New Jersey wrote us perfect after a long day of skiing, certificate! Go to tasteof
about a winter getaway at and the food was extraordinary. * While you’re there, be sure
to hit the slopes or take a home.com to enter; we’ll
Nutmeg Country Inn in Homemade cookies in the romantic sleigh ride. award prizes to 100 winners
Wilmington, Vermont. common area were the first clue drawn from entries with the
“This inn defines charm,” said that we were in for a special tasteofhome correct answer. Or mail a
.com
the Dauras. “You feel its rich experience, and breakfast did not Find the recipe for Susan’s postcard with the page number
history as you pull into the disappoint. A fabulous entree, Salmon & Dill Omelet with and your name, address and
driveway. Once inside, it’s clear fruit strudels, fresh bread and Creme Fraiche and more phone number to Hide & Seek,
that innkeepers Gerry and Susan banana-nut muffins…we could details about the inn at Taste of Home, 5400 S. 60th
Goodman pay attention to detail. go on and on.” tasteofhome.com/plus. St., Greendale, WI 53129. A
random drawing will be held in
mid-January.
Want to send in your favorite recipe or handy tip, fun idea or photo to share with other
readers? We’d love to hear from you. Here’s how to get involved:
GUIDELINES
1. It’s easy to send us recipes and other submissions. Simply use the convenient form at your name, hometown and state. We reserve the right to modify, reproduce and dis-
tasteofhome.com/submit. tribute the material in any medium and in any manner or appropriate place. We test
2. When sending recipes, please be specific with directions, measurements and sizes of recipes submitted to us and reserve the right to alter them as needed. We may contact
cans, packages and pans. Also, please share a few words about the recipe and yourself. you via phone, E-mail or mail regarding your submission.
(For recipe contest entries, please follow the directions on page 15.) 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S.
3. After you send materials, please be patient. Due to the large volume, it can take our 60th St., Greendale WI 53129. If you have a particular department or feature in mind,
small staff several months to review materials. We may hold your material without in- please print it on the front of the envelope. You can send recipe cards or photocopies
forming you, but we will let you know if we publish something you submitted. Materials of family cookbooks, and they can be hand-printed or typed on a sheet of paper…what-
that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, pro- ever is easiest for you. If you would like mailed materials returned, please enclose a
motions and other publications. stamped, self-addressed envelope.
4. By submitting material for publication, you grant Reiman Media Group, Inc., its par- 6. Sending photos? We accept 35mm color prints or high-resolution digital photos.
ent company, subsidiaries, affiliates, partners and licensees use of the material, including Please submit digital images as jpegs at 300 dpi.
Sweet Inspiration
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SURVIVING
HOLIDAY PARTIES
A couple of quick party tips
from TOH field editor
Awynne Thurstenson,
Siloam Springs, Arkansas
BRING IN A SPARK PLUG
Invite someone whom you
know can carry conversations
in different directions if
needed. There’s a ham in
every bunch—bring ’em to
the party!
LIGHTEN THE LOAD
Serve appetizers and desserts
on disposable party ware to
lighten the amount of dishes
at the end of the night.
EASY CLEANUP
Plan ahead and line baking
trays with foil; empty dish-
washer before party begins;
fill the sink with soapy water
for quick cleanup as your
party progresses.
COLOR ME HAPPY
Consider the foods you are
serving throughout the
evening. Stay away from
repeat colors or flavors to
make for a diverse tasting
experience.
DO YOU
HAVE PARTY TIPS
OPEN
TO SHARE?
Reveal your fun
or practical
entertaining ideas at
tasteofhome.com/
partytips
O
H USE
BRIGHT IDEAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME
OPEN
HOUSE potluck
double-cheese
macaroni
PREP: 25 MIN. BAKE: 20 MIN.
YIELD: 12 SERVINGS (1 CUP EACH)
Sabrina DeWitt
CUMBERLAND, MARYLAND
CREAMY CHICKEN
NOODLE BAKE
DOUBLE-CHEESE
MACARONI
creamy
cheesy...wow
Pass the cheese, please! Melt winter’s chill with these
warm and gooey one-dish wonders.
Caramelized onions and rosemary “My sister gave me this recipe years
PREP: 25 MIN. BAKE: 40 MIN. + STANDING
add subtle seasoning to this entree. ago, and it has become a favorite
YIELD: 12 SERVINGS (1 CUP EACH)
make-ahead and company meal.”
1 pkg. (16 oz.) medium pasta shells
Shirley Unger
BLUFFTON, OHIO 3 large onions, halved and sliced 4 small zucchini, halved lengthwise
and cut into 1-in. slices
This popular casserole is loaded with 1 Tbsp. olive oil Be sure you
tender chunks of chicken and noodles.
2 large onions, cut into wedges
1 pkg. (9 oz.) fresh spinach, torn have pots,
2 medium yellow summer squash,
4 cups uncooked egg noodles 1 Tbsp. minced fresh rosemary halved lengthwise and cut into
or 1 tsp. dried rosemary, crushed 1-in. slices
pans and
1/2 cup butter, divided
1/4 cup all-purpose flour
1/4 cup butter, cubed 2 large sweet yellow peppers, serving dishes
1/3 cup all-purpose flour cut into 1-in. pieces
1/2 tsp. salt large enough
1/4 tsp. pepper 1 cup fresh baby carrots,
1/8 tsp. white pepper halved lengthwise to prepare and
3-1/2 cups fat-free milk
3-1/2 cups milk 2 Tbsp. olive oil
4 cups cubed cooked chicken
1 cup part-skim ricotta cheese serve your
1 cup (4 oz.) crumbled goat cheese 3-1/2 cups uncooked fusilli pasta
2 jars (12 oz. each) chicken gravy 2 cups (8 oz.) shredded
recipe.
2 cups cubed fully cooked ham
1 jar (2 oz.) diced pimientos, drained fontina cheese
1/3 cup grated Parmesan cheese
1/2 cup cubed process cheese 1-1/2 cups heavy whipping cream
(Velveeta) Cook pasta according to package di- 1/2 cup canned diced tomatoes
1/2 cup dry bread crumbs rections. Meanwhile, in a large skillet in sauce
4 tsp. butter, melted over medium heat, cook and stir 1/2 cup grated Parmesan
onions in oil for 15-20 minutes or cheese, divided
Cook noodles according to package until golden brown. Add spinach and
directions. Meanwhile, in a Dutch 2 garlic cloves, minced
rosemary; cook 1-2 minutes longer or
oven, melt 6 Tbsp. butter. Stir in the until spinach is wilted. 1/2 tsp. salt
flour, salt and pepper until smooth. 1/4 tsp. pepper
Gradually add milk. Bring to a boil; Meanwhile, in a large saucepan, melt
butter. Stir in flour and pepper until In a large bowl, combine the first six
cook and stir for 1-2 minutes or until
smooth. Gradually add milk. Bring to ingredients. Transfer to two greased tasteofhome
thickened. Remove from the heat. .com
a boil; cook and stir for 2 minutes or 15-in. x 10-in. x 1-in. baking pans.
Stir in the chicken, gravy and
pimientos. until thickened. Remove from the Bake at 450° for 20-25 minutes or BIG BATCHES
heat. Stir in ricotta and goat cheeses until crisp-tender; set aside. Reduce Cooking for a
Drain noodles; toss with remaining until blended. heat to 350°. crowd? Find super
butter. Stir into chicken mixture. recipes that serve 24
Drain pasta; place in a large bowl. Cook pasta according to package
Transfer to a greased 13-in. x 9-in. or more at tasteof
Add the ham, onion mixture and directions; drain. Add the fontina
baking dish. Cover and bake at 350° home.com/plus.
sauce; toss to coat. Transfer to a cheese, cream, tomatoes, 1/4 cup
for 30-35 minutes or until bubbly.
greased 13-in. x 9-in. baking dish; Parmesan cheese, garlic, salt and
Combine the cheese, bread crumbs sprinkle with Parmesan cheese. Bake, pepper. Stir in vegetable mixture.
and melted butter. Sprinkle around uncovered, at 350° for 25-30 minutes Transfer to a greased 13-in. x 9-in.
edges of casserole. Bake, uncovered, or until bubbly. baking dish (dish will be full). Sprinkle
for 10 minutes or until golden brown.
with remaining Parmesan cheese.
Let stand for 10 minutes before
Bake, uncovered, for 25-30 minutes
serving.
or until bubbly.
old world
MODERN By Colleen Bassindale
WHITEFISH BAY, WISCONSIN
Estate sale finds, antiques and imagination make
this lived-in kitchen out of this world
PHOTOGRAPHY BY
MARK DERSE
DECEMBER / JANUARY 09 tasteofhome.com_21
OPEN
HOUSE special occasion
1 cup water
elegant
4 egg yolks, beaten
1/3 cup lemon juice
2 Tbsp. butter
FROSTING:
endings
Treat your dinner guests to a
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 tsp. cream of tartar
1 tsp. vanilla extract
decadent and creamy grand finale 3 cups flaked coconut
In a large bowl, cream butter and
sugar until light and fluffy. Add eggs,
one at a time, beating well after each
addition. Beat in vanilla. Combine
the flour, baking powder and salt;
add to creamed mixture alternately
with milk.
Transfer to three greased and floured
9-in. round baking pans. Bake at 350°
for 25-30 minutes or until a toothpick
comes out clean. Cool for 10 minutes
before removing from pans to wire
racks to cool completely.
For filling, in a small saucepan, com-
bine the sugar, cornstarch and water
until smooth. Bring to a boil; cook
and stir 2 minutes longer or until
thickened and bubbly. Remove from
the heat.
Stir a small amount of hot mixture
into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer.
Remove from the heat; gently stir in
lemon juice and butter. Cool to room
temperature without stirring.
Place one cake on serving plate;
spread with half of the filling. Repeat
layers. Top with remaining cake.
lemon-filled 1 cup butter, softened
For frosting, in a large heavy
coconut cake 2 cups sugar saucepan, combine the sugar, egg
3 eggs whites, water and cream of tartar.
PREP: 35 MIN. BAKE: 25 MIN. + COOLING
YIELD: 16 SERVINGS 2 tsp. vanilla extract With a portable mixer, beat on low
3-1/4 cups all-purpose flour speed for 1 minute. Continue beating
Jackie Bergenheier on low over low heat until frosting
WICHITA FALLS, TEXAS 3-1/4 tsp. baking powder
reaches 160°, about 10 minutes.
“Years ago, one of my co-workers 3/4 tsp. salt
brought this cake to a luncheon. It
Transfer to a large bowl; add vanilla.
1-1/2 cups milk
was so delicious that I asked for the Beat on high until stiff peaks form,
recipe, and she shared. I’ve baked it FILLING: about 7 minutes. Frost top and sides
ever since, and it’s always a hit!” 1 cup sugar of cake. Sprinkle with coconut. Store
1/4 cup cornstarch in the refrigerator.
stay upright, so it is easy to fill. accessible at home or work. and place in the fridge for
1
$ 00 75 ¢
reproduced, transferred, sold, or auctioned. Any reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax. other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1 Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value available from same address. Cash value
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COOK
SMART
EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KITCHEN
GOT A
QUESTION
FOR OUR
TEST KITCHEN?
E-mail it to
asktheTK@
tasteofhome.com
A.
The most common culprit is, in fact, oven temperature. An A CUT ABOVE
oven that isn’t hot enough can cause a cake to rise and then Here’s a special touch for
freshly frosted cakes or
sink. Check the accuracy of your oven temperature with an cupcakes: Press a shaped
oven thermometer. Here are a few more potential causes: cookie cutter into the frost-
Not enough baking ing. Using the cookie cut-
Under-mixing or over- Too much sugar, liquid or
1 time. Use a toothpick 2 mixing batter. Set the timer 3 leavening or too little flour.
ter as a guide, fill the shape
to check the cake’s doneness. with sprinkles, colored
while you cream the butter and The correct proportion of baking
A toothpick inserted near sugar or jimmies. Carefully
sugar. Creaming usually takes 3 powder to flour is 1 to 1-1/4 tea-
the center of the cake should remove the cookie cutter,
to 7 minutes, depending on the spoons baking powder to every
come out clean, and the leaving behind a perfect
quantity of ingredients; creamed cup of flour. Remember, check
sides of the cake may start decoration.
batter should appear light and the date of your baking powder;
pulling away from the pan. —Lee Bremson
fluffy. When adding dry ingredi- it could be expired! KANSAS CITY, MISSOURI
ents, mix at a low speed just until
everything is smoothly blended.
COOK
SMART quick fix
simply satisfying
On a chilly day, nothing beats hearty soup, tender biscuits
and a creamy apple dessert
2 medium carrots, shredded Pat or roll out to 3/4-in. thickness; cut
1 cup meatless spaghetti sauce with a floured 2-1/2-in. biscuit cutter.
1 tsp. Italian seasoning Place 2 in. apart on a greased baking
1 tsp. adobo seasoning sheet. In a small bowl, whisk egg and
1 pkg. (10 oz.) frozen chopped water; brush over biscuits. Bake at
spinach, thawed and squeezed dry 400° for 15-20 minutes or until gold-
Parmesan curls en brown. Serve warm.
In a Dutch oven, saute the zucchini, apple dessert sauce
mushrooms, onion and garlic in oil
until tender. Add the broth, toma- PREP/TOTAL TIME: 10 MIN.
toes, broccoli, carrots, spaghetti YIELD: 1-3/4 CUPS
sauce and seasonings. Jacqueline Graves
CUMMING, GEORGIA
Bring to a boil. Reduce heat; cover
and simmer 10-15 minutes or until “It’s so easy, even kids can make it!”
vegetables are tender. Stir in spinach;
3/4 cup chopped peeled tart apple
heat through. Garnish each serving
with cheese. 1 Tbsp. water
1 cup packed brown sugar
chive & lemon 1 cup (8 oz.) sour cream
biscuits 1/4 tsp. ground cinnamon
Vanilla ice cream
PREP/TOTAL TIME: 30 MIN.
YIELD: 9 BISCUITS In a 1-qt. microwave-safe dish,
combine apple and water. Cover and
Jim Gales
GLENDALE, WISCONSIN
microwave on high for 1 minute. Stir
in brown sugar. Cover and cook
very veggie soup An unexpected pairing of flavors
1 minute longer.
makes these biscuits delightful.
PREP: 20 MIN. COOK: 35 MIN. Stir in sour cream and cinnamon.
YIELD: 6 SERVINGS (2 QTS.) 2 cups all-purpose flour Cover and cook at 50% power for
Jaime Sargent
3 tsp. baking powder 1-1/2 to 1-3/4 minutes or until brown
FARMINGTON, NEW YORK 1 tsp. sugar sugar is melted, stirring once. Stir until
“I created this soup in an effort to 1 tsp. salt blended. Serve warm with ice cream.
make my family’s diet healthier.” 1/2 cup cold butter Editor’s Note: This recipe was tested in a
1,100-watt microwave.
1 medium zucchini, chopped 3/4 cup half-and-half cream
1-1/3 cups chopped fresh 1/2 cup minced chives
mushrooms 1-1/2 tsp. grated lemon peel
1 small onion, chopped 1 egg
tasteofhome 4 garlic cloves, minced 1 Tbsp. water
.com
1 tsp. canola oil In a large bowl, combine the flour,
FAST FOOD 1 carton (32 oz.) reduced-sodium baking powder, sugar and salt. Cut in
Find more great chicken broth butter until mixture resembles coarse
recipes ready
2 cans (14-1/2 oz. each) diced crumbs. Stir in cream just until mois-
in a jiffy at taste tomatoes with basil, oregano and
ofhome.com/plus tened. Stir in chives and lemon peel.
garlic, undrained Turn onto a lightly floured surface;
1 pkg. (16 oz.) frozen chopped knead 8-10 times.
broccoli, thawed
sweet
cardamom
A little goes a long way with this internationally favored
seasoning that adds an exotic touch
spiced nuts
PREP: 10 MIN. HERE’S THE
COOK: 10 MIN. + COOLING
YIELD: 3-1/2 CUPS To help retain its SCOOP
Judi Oudekerk freshness, store DESCRIPTION
BUFFALO, MINNESOTA
cardamom in a Delightfully fragrant,
“These seasoned mixed nuts make cardamom comes
great hostess gifts; or just tuck some glass jar in a cool, from the seed pods
in with a Christmas present. I often
add another teaspoon of cardamom,
dry place or in the of a plant in the gin-
refrigerator. ger family.
a flavor we enjoy!”
more
for less Warm & hearty
classics that
are easy on the
budget
cranberry-cherry
lattice pie
PREP: 30 MIN. BAKE: 25 MIN. + COOLING
YIELD: 6-8 SERVINGS
J. Tomasi
TOLEDO, OHIO
slimsational
BY JANET &
GRETA PODLESKI snacking
No guilt, less fat with these trimmed-down appetizers
Traditional artichoke dip is loaded with saturated fat, thanks to gobs of full-fat mayonnaise, sour cream, cream cheese
and grated cheeses. We’ve trimmed the fat by more than 50 percent by using reduced-fat (not fat-free!) mayo and
light sour cream and adding strongly flavored cheeses (Swiss and Parmesan), which means we can use less of them
and still get that delicious, cheesy taste. The secret ingredient that adds beneficial fiber and gives it that important high-
fat texture is pureed white kidney beans! So don’t be afraid to take a dip…and try our other tasty snacks, too.
BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought
Eat Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts
are still raving about the book’s great-tasting food, and they’re hard to impress! Order for the holidays with
a buy 1, get 1 free offer at eatshrinkandbemerry.com or call 1-800/717-9011.
it’s OK to play!
Seasonal goodies that let you have fun with your food
The weather outside may be frightful in your neck of the woods…but snowman pancakes are so delightful! Our 5-year-
old junior chef Jack Stuart and his mom, Heather, spent a chilly morning making the cute breakfast treats, courtesy of
tasteofhome reader Phyllis Schmalz. (Jack can’t wait to teach his grandmother how to make them!) And just in time for the holiday
.com season, check out Claudia Temple’s Sand Art Brownie Mix—as much fun to make as it is to give.
OUTSIDE
THE LINES banana pancake 1/3 cup mashed ripe banana sand art
Download a new snowman 14 pretzel sticks brownie mix
page with a
PREP: 15 MIN. COOK: 5 MIN./BATCH
1/2 cup semisweet chocolate chips, PREP: 15 MIN. BAKE: 25 MIN. + COOLING
yummy recipe at raisins and/or dried cranberries YIELD: 16 SERVINGS
tasteofhome.com YIELD: 7 SERVINGS
1 tsp. confectioners’ sugar Claudia Temple
/kids Phyllis Schmalz
SUTTON, WEST VIRGINIA
KANSAS CITY, KANSAS In a small bowl, stir the pancake
1 cup complete buttermilk mix, water and banana just until “I always keep a few jars of this
pancake mix moistened. brownie mix on hand to add to gift
baskets or use as hostess gifts.”
3/4 cup water Using a 1/4-cup measuring cup, drop
batter in three graduated sizes onto 1 cup plus 2 Tbsp. all-purpose flour
a greased hot griddle. Turn when 1/2 tsp. salt
bubbles form on top. Cook until the 2/3 cup packed brown sugar
second side is golden brown.
2/3 cup sugar
Arrange snowmen on plates. For 1/3 cup baking cocoa
arms, push pretzels into bodies of
snowmen. Add eyes, noses and 1/2 cup semisweet chocolate chips
buttons as desired. Sprinkle with 1/2 cup vanilla or white chips
confectioners’ sugar. 1/2 cup chopped pecans
Nutrition Facts: 1 pancake snowman equals 143 calories, ADDITIONAL
4 g fat (2 g saturated fat), 0 cholesterol, 296 mg sodium,
INGREDIENTS:
27 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat. 3 eggs
GOT A BUDDING CHEF
2/3 cup canola oil
IN YOUR KITCHEN? 1 tsp. vanilla extract
Nominate your kid to become one of our
TOH Jr. Field Editors. Send photo and In a small bowl,
story to jrfieldeditors@tasteofhome.com. combine flour and salt. In a 1-qt. glass
container, layer the flour mixture,
brown sugar, sugar, cocoa, chips and
pecans. Cover and store in a cool dry
place for up to 6 months. Yield: 1
batch (about 4 cups total).
To prepare brownies: In a large bowl,
whisk the eggs, oil and vanilla. Add
brownie mix; stir until blended.
Spread into a greased 9-in. square
baking pan. Bake at 350° for 25-30
minutes or until a toothpick inserted
near the center comes out clean (do
not overbake). Cool on a wire rack.
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COOK KAREN’S TIP:
SMART test kitchen insider When buying
white chocolate,
choose a fine-
quality brand that
Q: When did you start cooking? Taste of Home captures that in the
A: In third grade. My mom would pages of the magazine and on the
tasteofhome
.com take my brother and me to the Web site, and our culinary special-
library every week. We’d pick out a ists take all that love and bring it
WANT THE kids’ cookbook and choose a to the stage. I get goose bumps
RECIPE? recipe to make. That’s when I got every time I go to a show.
Find Karen’s the cooking bug. My mom bought Q: What’s your favorite
favorite recipe, me a Tweety Bird cake pan with a TOH recipe?
Festive White pastry bag and tip. A: I’m a fan of anything
Chocolate Cheese- with white chocolate, so I
Q: What is your favorite aspect of
cake (above) at
working for Taste of Home Cook- love Festive White
tasteofhome
.com/plus ing Schools? Chocolate Cheesecake
A: Like Taste of Home, the Cooking from Mary Alice Graves of
Schools are about food and family. Kempton, Indiana.
COOK
SMART healthy choices
a new attitude
Making resolutions? Take a different approach to dining this year
with choices that taste great and are good for you, too
Christine Schenher
YPSILANTI, MICHIGAN
Kathy Pettit
LOS ANGELES, CALIFORNIA
bıg
SMALL
BITES
flavor
{
Planning a holiday gathering?
These easy and elegant munchables from our appetizer
contest will start your next get-together off deliciously.
You’ll find all 12 winning recipes starting on page 41.
she’s got
great taste!
THIS PARTY GIRL’S COOKING KEPT US COMING
BACK FOR MORE
“I would entertain every day of the
week if I could!” says reader Marilyn
“They’re so pretty displayed on
tiered serving plates with fresh cher-
30-MINUTE
McSween. “I enjoy planning party
menus and deciding how I’ll display
ries and whole pecans,” she says of
her elegant bites. “And they disappear
ENTREES
Are you a master of fast-fix meals?
the food and what special touches I quickly!” Here’s your chance to show us what
can add.” She’s an avid baker, too. “Christmas they’re made of! Send in the best
Marilyn gets some ribbing from her is my favorite holiday,” says Marilyn, recipes you can make in 30 minutes or
family about how particular she is, but who works for an insurance company. less, and you could win $500 for 1st;
there was no argument when this “I take 4 days off to make cookies and $300 for 2nd; and $150 for 3rd!
Mentor, Ohio cook’s Brie Cherry Pastry candy. I bake over 2,000 cookies (12
Cups took the $500 Grand Prize in our varieties) and make 10 pounds of HERE’S WHAT WE’RE
“Party-Perfect Appetizers” contest. chocolate for family and co-workers.” LOOKING FOR:
stir-fries, casseroles &
skillet dinners
omelets and frittatas,
kabobs, burgers &
sausages
pastas & ethnic dishes
meat, seafood
& vegetarian entrees
soups, salads &
whatever else you can
think of!
ENTRY DEADLINE IS
MARILYN?S TIP: February 15, 2009
“When I plan a
party, I write down Winners will be announced in the
the entire menu— Oct/Nov 09 issue.
even drinks. Then
I can see if there’s YOU COULD
too much of one
thing and not WIN $500!
enough of Visit tasteofhome.com/
another.” recipecontests today to enter!
2 Tbsp. soy sauce 1/2 cup chopped 1 sheet frozen puff 1/4 cup chopped pecans
salted peanuts pastry, thawed or walnuts
4 tsp. sesame oil
//
2 cups chopped fresh 1/2 cup cherry preserves 2 Tbsp. minced chives
2 garlic cloves, minced baby spinach
4 oz. Brie or Camembert
4 cups shredded cooked 1 jar (10 oz.) sweet- cheese, cut into 1/2-in.
//
chicken breast and-sour sauce cubes
3 pkg. (8 oz. each) Sesame rice crackers
reduced-fat cream Unfold puff pastry; cut into 36 squares. Gently press squares onto
cheese the bottoms of 36 miniature muffin cups coated with cooking spray.
8 green onions, Bake at 375° for 10 minutes. Using the end of a wooden spoon han-
thinly sliced
dle, make a 1/2-in.-deep indentation in the center of each. Bake 6-
8 minutes longer or until golden brown. With spoon handle, press
In a large resealable plastic bag, combine the soy sauce, sesame oil
squares down again.
and garlic; add the chicken. Seal bag and turn to coat; refrigerate for
at least 1 hour. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top
with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or
Spread cream cheese onto a large serving platter; top with chicken
until cheese is melted.
mixture. Sprinkle with onions, peanuts and spinach. Drizzle with
sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Nutrition Facts: 1 appetizer equals 61 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 42 mg
sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Serve with crackers.
tasteofhome.com tasteofhome.com
mozzarella cheese
1 green onion, chopped Small strips green onion 3 garlic cloves, minced
1 Tbsp. minced fresh and/or fresh cilantro
leaves 1 tsp. dried basil
cilantro
1 tsp. dried oregano
In a small saucepan, bring the corn and 1/2 cup water to a boil. Re-
duce heat; cover and simmer for 4-6 minutes or until tender. Drain. In a large bowl, combine the first eight ingredients; set aside.
In a large bowl, combine pancake mix and cheese. Add pepper Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard
sauce and remaining water; stir just until moistened. Fold in the corn, removed bread or save for another use).
red pepper, green onion and minced cilantro. Spread olive mixture over tops and bottoms of rolls. On roll
Pour batter by tablespoonfuls onto a hot griddle coated with cook- bottoms, layer the hard salami, provolone cheese, cotto salami and
ing spray; turn when bubbles form on top. Cook until the second mozzarella cheese. Replace tops. Wrap tightly in plastic wrap.
side is golden brown. Set aside. Refrigerate overnight. Cut each into wedges; secure with toothpicks.
In a small bowl, mash avocado with onion, jalapeno, lime juice and
salt. Top each pancake with a teaspoonful of guacamole and a
shrimp. Garnish with green onion and/or cilantro. Serve immediately.
Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol,
118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
tasteofhome.com tasteofhome.com
//
olives
//
tasteofhome.com tasteofhome.com
//
1/2 cup olive oil pastry, thawed feta cheese
//
tasteofhome.com tasteofhome.com
SOU THW EST EGG ROLLS &
// COOL AVOCADO DIP
surf turf
PUT THIS LUXURIOUS FOOD PAIRING ON YOUR HOLIDAY MENU…
WITHOUT BLOWING YOUR GROCERY BUDGET!
Surf and turf usually brings to mind lobster and porterhouse, white linens and silver in exclusive restaurants
or banquet halls, you choosing that outrageously expensive order only after much deliberation and not a
small amount of guilt. But this hearty duet doesn’t have to break your bank. As a few of our readers have
discovered, with the right choices of seafood and meat, you can enjoy surf and turf without spending a small
fortune. Each of these recipes is special—paired up or as a single entree. Enjoy!
SOLE WITH
SHRIMP SAUCE
sugar
ı
SP CE
SEVEN WONDERFULLY NICE COOKIES TO MAKE WITH YOUR KIDS
Baking cookies…making memories! Holiday baking is a treasured tradition for many Taste of Home families,
including the readers who share favorite Christmas cookie recipes here. Why not enlist help from the kids to
roll, cut and decorate, as TOH food stylist manager Sarah Thompson did with daughter Olivia (below)? Or,
plan a baking day with friends. Laughter and lively conversation plus special treats = festive fun!
Use rimless baking sheets for the best results in cookie baking. Choose shiny,
heavy-gauge baking sheets rather than dark baking sheets, which may cause
cookie bottoms to become too brown.
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COOKIES GALORE!
Fill your holiday tray with scrumptious sweet treats from the all-new
Best-Loved Cookies & Bars cookbook. This 144-page softcover edition
is jam-packed with 265 reader recipes—most with big, color photos. Drop by your Hallmark Gold Crown store
There are dozens of helpful hints and tips, too! Look for Best-Loved or see the ornaments come to life at
Cookies & Bars wherever magazines and books are sold, or order from Hallmark.com/Keepsakes.
ShopTasteofHome.com.
Marcy Boswell
MENIFEE, CALIFORNIA
in good
when tied with colorful ribbon
and displayed in a holiday mug.
To set the chocolate quickly, chill
dipped spoons in the freezer.
taste
1 cup milk chocolate chips,
divided
24 metal or plastic spoons
1 cup vanilla or white chips, Nothing
divided spreads holiday
Coarse sugar or chocolate
sprinkles, optional
cheer faster
In a microwave-safe bowl, melt
than something
3/4 cup milk chocolate chips; stir delicious from
until smooth. Dip half of the the kitchen
spoons into chocolate, tapping
spoon handles on the edge of
the bowl to remove excess
chocolate. Place on a waxed
paper-lined baking sheet. Chill
for 5 minutes or until set. Repeat
with 3/4 cup vanilla chips and the
remaining spoons.
Melt the remaining milk choco-
late chips; stir until smooth.
Pipe or drizzle over vanilla-
dipped spoons. Decorate with
coarse sugar if desired. Repeat
with remaining vanilla chips and
chocolate-dipped spoons. Chill
for 5 minutes or until set.
TIP:
Buy old spoons
at a thrift shop or
antiques store to add
an inexpensive “pop”
of style to this tasty
gift idea. tasteofhome
.com
KITCHEN-
CRAFTED
Find more delicious
gifts to make at
tasteofhome.com
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PRESENTS
AMERICA’S
BEST
LOVED
RECIPE CONTEST
YOU
CA
WIN N
$25,0
00
Create a sweet
winter fantasyland
with tips and tricks
from the undisputed
king & queen of
cupcakes
tasteofhome
.com
EASY
CUPCAKE
TREE
To create your own
inexpensive cupcake
tree, like the one on
our cover, go to
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TO MAKE
SNOWFLAKES:
TO MAKE Place decorator sugar in a
SNOWMEN: shallow bowl; roll top edge
Dip the top of each cup- of each cupcake in sugar
cake in coarse sugar; gent- orange slice to form the to form a decorative rim.
ly shake off excess sugar. nose. Set aside.
For stovepipe hats, use a Stick brim of hat, With a pencil and paper,
serrated knife to cut two rounded side up, into top draw assorted snowflake
GET THE narrow strips from oppo- of cupcake; insert hat designs. Melt candy coat-
BOOK! site sides of each choco- crown into the top edge. ing in a microwave-safe
Stop by shoptaste late wafer (above right). Secure with additional bowl; stir until smooth. Add kle with blue sugar and
ofhome.com to Large center piece will vanilla frosting. Color candy coating to a small re- edible glitter (above).
order the book form crown of hat; one frosting if desired; add a sealable plastic bag; cut a Refrigerate until set.
Hello, Cupcake!, strip will form the brim. decorative hat ribbon, small hole in the corner. Gently lift candy flakes
filled with more Add chips and mini chips dragees and sprinkles as Place waxed paper over the from waxed paper; arrange
simple, fun and to form eyes and mouth. desired. Sprinkle cupcakes drawings and pipe candy on cupcakes. Sprinkle with
eye-catching designs Cut a small piece of with glitter if desired. coating over designs. Sprin- additional edible glitter.
H ME O
C E L E B R AT I N G T H E P EO P L E A R O U N D T H E TA S T E O F H O M E TA B L E
from scratch…
with love HER MOM’S GOOD COOKING WAS
THE REWARD AFTER A HARD DAY’S WORK
RECALL YOUR Send at least four recipes and background information to editors@tasteofhome.com
MOM’S BEST? If we feature your mom’s meal, you’ll earn $75
roast chicken chocolate ring cake
with oyster stuffing
ROAS T CHICK EN W IT H
// OYS T ER S T UF FING
PREP: 30 MIN. + COOLING PREP: 35 MIN. BAKE: 2 HOURS + STANDING
BAKE: 40 MIN. + COOLING YIELD: 12 SERVINGS YIELD: 6 SERVINGS (4 CUPS STUFFING)
3 squares (1 oz. each) 1 cup buttermilk 1 can (8 oz.) whole 1/2 tsp. Italian seasoning
unsweetened chocolate, 1-1/2 cups black walnuts oysters
chopped 3 cups cubed bread,
1/2 cup boiling water
FROSTING: 1/4 cup butter, cubed lightly toasted
6 Tbsp. butter, cubed
1 cup shortening 1/3 cup milk 1 celery rib, chopped 1 roasting chicken (6 lbs.)
1-3/4 cups sugar 1/3 cup sugar 1 small onion, chopped 1/4 cup butter, melted
4 eggs 2 squares (1 oz. each) 2 Tbsp. minced fresh 1 to 2 tsp. paprika
2 tsp. vanilla extract unsweetened chocolate,
chopped parsley
2-1/4 cups all-purpose flour
1-1/2 tsp. salt 1 Tbsp. light corn syrup
//
PREP: 10 MIN. BAKE: 40 MIN. YIELD: 6 SERVINGS PREP: 15 MIN. + CHILLING YIELD: 6 SERVINGS
6 small red potatoes, 1-1/4 tsp. seasoned salt, 1 can (15 oz.) pitted dark 2 medium bananas, sliced
quartered divided sweet cherries
1/4 cup chopped pecans
16 baby carrots, halved 2 medium zucchini, 1 pkg. (3 oz.) cherry
lengthwise chopped gelatin Additional sliced banana
and chopped pecans,
//
1 small onion, cut into 2 Tbsp. minced fresh 1 Tbsp. lemon juice optional
wedges parsley
//
1/2 cup chicken broth Drain cherries, reserving liquid in a 1-cup measuring cup; add
enough water to measure 1 cup. In a small saucepan, bring mixture
In a 2-qt. baking dish coated with cooking spray, combine the pota- to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in
toes, carrots, onion, broth and 1 tsp. seasoned salt. Cover and bake lemon juice.
at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt.
Cover and refrigerate until syrupy, about 40 minutes. Fold in the
Bake 10-15 minutes longer or until vegetables are tender. Sprinkle
bananas, pecans and cherries. Transfer to a 4-cup mold coated with
with parsley.
cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts: 3/4 cup equals 59 calories, trace fat (trace saturated fat), trace cholesterol, 424 mg Garnish with additional banana and pecans if desired.
sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Nutrition Facts: 1/2 cup equals 169 calories, 4 g fat (trace saturated fat), 0 cholesterol, 35 mg
sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
tasteofhome.com tasteofhome.com
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Sample mouthwatering Taste of Home recipes made with the freshest
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Enjoy an exclusive Taste of Home cooking demonstration
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PASSIONS:
Traveling, hiking, garden-
ing, getting to know new
communities and neigh-
Rachel Garcia
ON THE
bors. “I am inspired by
Arlington, Virginia the fabulous, strong mili-
tary families we’ve met.”
MOVE
influenced your
cooking?
When I was growing up,
my mother cooked tradi-
tional Jewish food. Now, I
learn new cooking styles
Moving around the U.S. with the Army has shaped the wherever we live— Geor-
way this field editor cooks for her family gia, Colorado, Hawaii,
Louisiana and Virginia.
The most novel food was
in Hawaii, influenced by
Asian culture and abun-
dant fresh produce.
What’s special
about the recipes
you’re sharing?
They’ve all gotten great
feedback from friends
and family. I’ve tweaked
them and made them
time and time again.
//
//
tasteofhome.com tasteofhome.com
CUR R IED SW EET
POTATO LATKES
CINNAMON PEACH KUCHEN
2 cups all-purpose flour 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. cayenne pepper
2 Tbsp. sugar 1 tsp. ground cinnamon 2 tsp. sugar 1/4 tsp. pepper
1/2 tsp. salt 2 egg yolks, beaten 2 tsp. curry powder 2 eggs, lightly beaten
1/4 tsp. baking powder 1 cup heavy whipping 1 tsp. baking powder 1/2 cup milk
//
cream
1/2 cup cold butter 1 tsp. brown sugar 4 cups grated peeled
sweet potatoes
2 cans (15-1/4 oz. each) 1 tsp. ground cumin
peach halves, drained and Oil for frying
patted dry 3/4 tsp. salt
In a small bowl, combine the flour, sugar, salt and baking powder; cut In a small bowl, combine the first nine ingredients. Stir in eggs and
in butter until crumbly. Press onto the bottom and 1-1/2 in. up the milk until blended. Add sweet potatoes; toss to coat.
sides of a greased 9-in. springform pan. Place pan on a baking sheet. Heat oil in a large nonstick skillet over medium heat. Drop batter by
Arrange peach halves, cut side up, in the crust. Combine brown heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5
sugar and cinnamon; sprinkle over peaches. minutes on each side or until golden brown, adding oil as needed.
Bake at 350° for 20 minutes. Combine egg yolks and cream; pour Drain on paper towels.
over peaches. Bake 25-30 minutes longer or until the top is set. Cool
on a wire rack. Refrigerate leftovers.
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Lisa Francis, Elba Audrey Benson, Flagler Pat McLendon, Roswell Harriet Stichter, Milford Emily Chaney, Blue Hill opened her own tea shop
Mary Alice Brackin, Florence Cheri Eby, Gunnison Laura Dierking, St. Marys Joan Truax, Pittsboro Jan Buck, Buckfield
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this summer, showcasing
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Charlotte McDaniel, Jacksonville Highlands Ranch Bernadine Stine, Roanoke Kami Horch, Frankfort
some of her recipes.
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CALIFORNIA Allison Loo, Merritt Island Donna Musser, Pearl City Tonganoxie Lynn Miracle, Burton
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Alcy Thorne, Los Molinos meals-to-go as gifts for Amber Sampson, Somonauk Carlene Jolley, Fulton Deborah Amrine, Grand Haven Ina Schmillen, Elkhorn
Laurie Mace, Los Osos friends. Leona Kuhns, Sullivan Sherry Hulsman, Louisville Casey Stellini, Grand Junction Alice Tatro, Geneva
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Colleen Palmer, Epping
Mary Kay Morris, Cokato
FAMILY STATS: Husband Roger owns an audiovisual and security company. Laura Ann Botten, Courtland Linda Harrington, Hudson
Marlene Muckenhirn, Delano Inge Schermerhorn, Kingston
is an administrative assistant. They have four cats. Margaret Drye, Plainfield
Connie Johnson, Detroit Lakes
“I have been cooking and baking since junior high and have grown to love them more and more. I like to try new Tami Escher, Dumont Tracy Weber, Swanzey
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used to complain that she would make wonderful dishes, but he’d never see them again! I have found several Helen Cluts, Eden Prairie
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Deanna Richter, Elmore
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Helga Schlape, Florham Park
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Carolyn Allison, Pleasant Hill West Valley City Lois Fetting, Nelson canning for the Royal
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Katie Sloan, Charlotte Krista Frank, Rhododendron NanCee Maynard, Box Elder Patricia Le Blanc, East Hardwick Lauren Heyn, Oak Creek
Doris Heath, Franklin Laura Nickles, Rosebury Pam Hofer, Carpenter Virginia Breitmeyer LaPierre, Judy Skaar, Pardeeville Sarah Weber, Kitchener
Mary Lou Robison, Greensboro Darlene Brenden, Salem Nina Vilhauer, Mina Greensboro Bend Ardyce Piehl, Poynette Nancy Bergeron, North Bay
Paula Chewning Walls, Carol Baker, Summerville Maxine Smith, Owanka Harriet Dumas, Hartland Mark Trinklein, Racine Elda Hall, Oro Station
Greenville Marie Hattrup, The Dalles Annette Hill, Pierre Joan Finley, Hartland Linda Rock, Stratford Lois Taylor Caron, Ottawa
Linda Thompson, High Point Dala Johnson, Tualatin Lisa Thomsen, Rapid City Patricia Bixby, Morrisville Doris Sather, Strum Janis Plourde,
Jane Needham, River Bend Grace Dickey, Vernonia Glenda Goldade, Seneca Susan Greenall, Windsor Mary Steiner, West Bend Smooth Rock Falls
Hilda Pardue, Ronda Earlene Ertelt, Woodburn Frances Poste, Wall Darlis Wilfer, West Bend Raymonde Bourgeois, Swastika
Dorothy Baker, Southern Pines Roxy Wilfahrt, Watertown VIRGINIA Lynne Wilhelm, West Hill
Marilyn Paradis, Woodburn Margaret Wagner Allen, WYOMING
NORTH DAKOTA PENNSYLVANIA TENNESSEE Abingdon Lulu Shuler, Cody PRINCE
Jeri Dobrowski, Beach Sharon Allen, Allentown Sue Ashford, Blountville Rachel Garcia, Arlington Jo Maasberg, Farson EDWARD ISLAND
Rita Christianson, Glenburn Barbara McCalley, Allison Park Vivian Walker, Crossville Dorothy Showalter, Broadway Ardis Rollefson, Jackson Hole Nancy Coughlin, Charlottetown
Patricia Burris, Grand Forks Betty Claycomb, Alverton Margaret McNeil, Germantown Teresa Mears, Chincoteague Lori Coulthard, Laramie Tammy Clements,
Ann Marie Moch, Kintyre Millie Rogers, Annville Kathy Knight, Greeneville Esther Shank, Harrisonburg Vera Reid, Laramie Murray Harbour
Marshelle Greenmyer-Bittner, Janice Burkholder, Suzanne Whitaker, Knoxville Carol Strong Battle, Heathsville Denise Smith, Lusk
Lisbon Chambersburg Kathleen Fuller, Murfreesboro Rosemarie Forcum, Heathsville Arlene Zerbst, Newcastle QUEBEC
Lisa Morman, Minot Beth Ask, Cogan Station Sharon Manus, Smyrna Eugene Presley, Honaker Bonnie Hiller, Powell Anne MacWhirter, Hope
Lois Flaten, Ray Clarann Gafrarar, Columbia Andrea Bolden, Unionville Angela Leinenbach, Carolyn Walton, Smoot Diana Frizzle, Knowlton
Carla Hodenfield, Ray Helen Hassler, Denver Mechanicsville Bobbi Miller, Thermopolis Linda Johnson, Pointe Claire
Marilyn Hodenfield, Ray TEXAS Kyra Pulliam, Stephens City
Patty Kile, Elizabethtown Christine Groves, Archer City SASKATCHEWAN
Sarah Goetz, Richardton Rita Reifenstein, Evans City Carrie Long, Suffolk ALBERTA
Lillian Domres, Towner Sarah Woodruff, Austin Virginia Gentry, Sutherlin Connie Tiesenhausen, Demmitt Betty Abrey, Imperial
Pat Rimmel, Ford City Del Mason, Martensville
Elmeda Johnson, Williston Lena Esh, Gordonville Theresa Morris, Toano Florence Barnes, Drumheller
Trish Gehlhar, Ypsilanti Lori Stefanishion, Drumheller Carol Funk, Richard
Charlotte Goldberg, WASHINGTON Val Lefebvre, Rosetown
Honey Grove Orien Major, Hinton
OHIO Bonnie Waliezer, Brush Prairie Margaret Steacy, Lethbridge Norma Harder, Saskatoon
Tina Repak, Johnstown Janis Plagerman, Ephrata Peggy Gwillim, Strasbourg
Doris Taekett, Alger Kathy Scott, Lingle
Laura Stoltzfus, Leola Margie Snodgrass, Gig Harbor
Bev Spain, Bellville
Deb Moyer, Liberty
David Klein, Berkey
Bradley Moritz, Limerick
Diane Turner, Brunswick
Patricia Mele, Lower Burrell
Sherry Masters, Cincinnati
Kimberly Rice, Cincinnati
Karen Kreider, Manheim
June Sangrey, Manheim
Del Mason // MARTENSVILLE, SASKATCHEWAN
Ruth Stoops, Cincinnati
Kim Wallace, Dennison
Janet Thomas, McKees Rocks FAMILY STATS: Husband Arlie is a truck driver. Del is a sales representative.
Joyce Guth, Mohnton “I enjoy creating recipes and concoct about six new ones each year. Appetizers are
Freda Becker, Garrettsville
Marlene Barker, Monroeville
Carole Finney, Harrisville my favorite because I love to entertain; we enjoy having friends over and serving appetizer buffets. Although
Melody Mellinger, Myerstown
Betty Spencer, Hopedale
Catherine Dawe, Kent
Mary Landis, New Cumberland I have a huge cookbook collection, I can’t resist adding to it. When we travel, I pick up recipe books from the
Elaine Anderson, New Galilee countries we visit. I used to work for a publisher, typesetting community cookbooks…I was torn between typ-
Linda Miller, Lowell
Kathy Peters, North Versailles
Debra Dohy, Massillon ing and trying out the recipes!”
Ann Nace, Perkasie
Tammy Logan, McComb
Joyce Daubert, Pine Grove
Vol. 16, No. 6, December/January 2009 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-
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very special
delivery
This group brings cookies and Christmas spirit
to holiday workers
holiday 2 Tbsp. olive oil Heat the olive oil in a Dutch oven
tortellini soup 2 oz. pancetta or bacon, finely diced over medium heat. Add pancetta.
1 medium onion, finely chopped Cook until crisp. Add onion; cook 3-4
PREP: 15 MIN. COOK: 35 MIN. minutes or until soft. Add garlic; cook
YIELD: 8 SERVINGS (2-1/2 QTS.) 3 cloves garlic, minced
1 more minute. Add broth and Italian
1 can (49-1/2 oz.) chicken broth seasoning; bring to a boil and simmer
Michelle Goggins
TASTE OF HOME COOKING SCHOOL 2 tsp. Italian seasoning for 5 minutes.
“Hearty and full of flavor, this Italian- 1 package (9 oz.) cheese tortellini Meanwhile, cook tortellini according
style soup freezes well if you want to 1 can (28 oz.) crushed tomatoes to package directions; drain. Add
make it ahead or have leftovers to save in puree cooked tortellini to soup mixture. Stir
for another day.” in tomatoes and simmer 5 minutes.
8 oz. fresh spinach, rinsed,
stemmed and chopped Add spinach and cook just until
Salt and pepper to taste wilted. Season with salt and pepper.
1 cup freshly shredded Garnish with cheese.
Parmesan cheese
tasteofhome
.com
SOUP’S ON!
Visit our Recipe
Finder at
tasteofhome.com
to find thousands of
delicious recipes to
fit any mood.
RECIPE INDEX
DECEMBER/JANUARY 09
WHAT’S
NEW
THIS ISSUE!
AWESOME 37 65 33 50
P. 39 APPETIZERS
Our huge contest drew
almost 5,000 recipes!
We nibbled them down
to the 12 best just in
time for your holiday
parties.
APPETIZERS & BEVERAGES Miscellaneous Roasted Veggie Pasta ........ 19
P. 10 MIXING BOWL SNACKS *Spiced Chai Mix ...................59 Apple Dessert Sauce ..........28 Seafood Kabobs......................48
This fun, friendly *Baked Veggie Chips ......... 37
new section is cooks’ Chocolate-Dipped Seafood Medley .....................50
*Brie Cherry Pastry BREADS, MUFFINS Beverage Spoons ...................58
talk. Look for & ROLLS *Sole with Shrimp Sauce..49
Cups .................................................. 41 Cinnamon Peach Kuchen..69
holiday party tips… Biscuit-y Bell Pepper
garnishing ideas… *Chicken Littles ....................... 33 Muffins ............................................69 Cranberry Angel Parfaits . 23 SALADS &
great gift ideas... *Chicken, Pear & Chive & Lemon Biscuits ...28 Pies & Tarts DRESSINGS
and more. Gorgonzola Tarts ...................43
Deluxe Corn Muffins .......... 31 Cranberry-Cherry Lattice *Cherry Gelatin Salad .......65
*Corn Cakes with Shrimp Pie ..................................................30
HOLIDAY & Guacamole ............................ 41 Fruitcake Loaves .....................59 SIDE DISHES
P. 17 OPEN HOUSE Crab Cakes with
Minty Ice Cream Pie........... 23
Curried Sweet Potato
Popular make-ahead Red Chili Mayo........................43 BREAKFAST Latkes ...............................................69
*Banana Pancake
MAIN DISHES
entrees, festive meals *Deviled in Disguise ............ 33 *Holiday Brussels
and desserts for Christ- Snowman .......................................34 Brown Sugar Glazed Sprouts ............................................38
Greek Pinwheels .....................45 Salmon ............................................. 69
mas parties and winter- Sweet Potato Waffles .........29 *Potato Vegetable
time gatherings. Marinated Cheese ................45 Buttermilk Pot Roast ........... 31 Medley ............................................65
Mini Muffuletta........................ 41 DESSERTS Creamy Chicken Noodle
Cakes & Tortes Bake ................................................... 19 SOUPS, STEWS
WINTER Nacho Party Slices ................43
P. 60 FANTASY Chocolate Ring Cake.........65 Double-Cheese & CHILI
*Olive & Roasted Pepper Macaroni........................................ 18 Holiday Tortellini Soup...... 74
CUPCAKES Bruschetta.....................................43 Lemon-Filled Coconut
Our cover “tree” of Cake ..................................................22 Ham & Shells Casserole ... 19 North Pacific Chowder .....50
Sesame Chicken Dip .......... 41
treats is ripe for the Winter Fantasy Cupcakes Mushroom-Blue Cheese
Southwest Egg Rolls & Very Veggie Soup ..................28
picking. Make one Poinsettia Cupcakes ........62 Tenderloin .....................................49
clever design or all of Cool Avocado Dip ...............45
Snowflake Cupcakes....... 61 Orange Flank Steak .............48 * RECIPE INCLUDES
them to wow your Spiced Nuts.................................29
crowd! Snowmen Cupcakes ....... 61 *Pork Tenderloin with NUTRITION FACTS
*Stuffed Baby Red Fig-Orange Glaze.................38
Potatoes .........................................45 Star Cupcakes ......................62
Roast Chicken with
P. 27 COOK SMART *The ’Choke’s on You ......... 32 Cookies & Bars Oyster Stuffing ........................65
Quick, healthy, eco- Florentine Cookie Bars .....55
nomical, kid-friendly—
we’ve grouped these Gingerbread People ............ 73
regular features and Java Cream Drops ................53
more into a bright, Lemon Lover’s Cookies ....57
helpful section. 29 18 53
Mocha Nut Balls .....................56
Peanut Butter Cup
Cookies ...........................................53
Sand Art Brownie Mix........34
Spiced Christmas
Cookies ...........................................56
Sugar Doves ...............................52
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Trusted for
generations, the
secret to perfect
holiday stuffing is
Swanson broth.
© 2008 CSC Brands LP
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