RECIPES YOU’LL LOVE FOR UNDER $3/PLATE!

COOKING • CARING • SHARING

109
KITCHEN TESTED
RECIPES
REC
O
PHOTERY
OF EVIPE! YOUR
BEST
savory pork
fried chicken
easy enchiladas
&TIPS lotsa lasagna
pizza + pasta
& MORE!

PLUS CREATE
YOUR OWN
{
TRIFLE
BRUNCH BAR
CONTEST easy to make,
fun to eat!
WINNERS PAGE 54

16
YUMMY
BECOME A
TASTE OF HOME
FIELD
DESSERTS EDITOR!
DETAILS ON P. 10

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April & May 2009

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tasteofhome APRIL/MAY 2009

{
THIS MONTH’S CONTEST
Vegetables are
a must on a diet. 41 wake-up call
Prize-winning breakfast and brunch contest
I suggest carrot winners are guaranteed eye-openers
cake, zucchini 50 meet José Andrés
bread and Who’s the guy with the Spanish accent flipping
pumpkin pie. flapjacks in the TOH Test Kitchen?
—JIM DAVIS
GARFIELD CREATOR 56 big pizza pie
Find a full menu of top-quality pizzas to make
52 one & only at home, as well as a plan for a pizza herb
garden to plant with the kids
Individual desserts
so scrumptious they’ll 61 asparagus
make a sweet Usher in spring with these fresh asparagus
tooth swoon recipes from our field editors

RECIPES YOU’LL LOVE FOR UNDER $3/PLATE!

COOKING • CARING • SHARING

109
KITCHEN TESTED
RECIPES
PHOTORY
OF EVE
RECIPE!
YOUR
BEST
savory pork
fried chicken
easy enchiladas
&TIPS lotsa lasagna
pizza + pasta
& MORE!

PLUS CREATE
YOUR OWN
{
TRIFLE
BRUNCH BAR
CONTEST easy to make,
fun to eat!
WINNERS PAGE 54

16
YUMMY
BECOME A
TASTE OF HOME
FIELD
DESSERTS EDITOR!
DETAILS ON P. 10

NOW ON
RECYCLED
PAPER

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April & May 2009

$3.99 | $4.99 Canada # 1 COOKING MAGAZINE IN THE WORLD

ON OUR COVER »
Build your own trifle
bar, p. 54

PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
FOOD STYLIST
Suzanne Breckenridge
© 2009 Kraft Foods

MAXWELL HOUSE

Here’s to a
world without
bitterness.
Today’s Maxwell House gives you a full
flavor without the bitterness. Which means
you get our best cup of coffee ever. Now
that’s something you can smile about.

Good just got Great.

 “Real food from real home cooks”
31 45 55 62

34 60 COOK SMART 43
27 WHAT A SPREAD!
Make special flavored butters at
home—our Test Kitchen cooks tell
you how

28 EAT, SHRINK &

BE MERRY
Savvy sisters bring healthy turkey
and chicken dishes to the table

30 TIPS FROM A PRO

TOH’s Food Editor shows you how
to make crispy, edible salad bowls
IN EVERY ISSUE OPEN HOUSE CLOSE TO HOME
9 TABLE TALK 31 QUICK FIX
18 POTLUCK Whip up these fast and fabulous 64 MOM’S BEST
11 KITCHEN CHAT Big-batch recipes for feeding a dishes in 30 minutes or less! Her golden fried chicken dinner
crowd or to stock your freezer can’t be beat!
11 HIDE & SEEK 34 HEALTHY CHOICES
CONTEST
CAN YOU FIND THE
21 CASUAL Liven up your meal with a delightful 68 FIELD EDITOR
FRIED EGG? ENTERTAINING chicken salad FAVORITES
“C’mon over!”—one reader’s quick Texan’s Cinco de Mayo meal will
14 MIXING BOWL and easy party menu 36 KIDS IN THE KITCHEN have you shouting “Ole!”
Get your kids cookin’ a pasta dinner
40 TOH COOKING 23 TOUR MY KITCHEN they’ll be proud of 71 TOH FIELD EDITORS
SCHOOL A sunny spruce-up makes this Ohio Meet our field editors…maybe one
42 NEW RECIPE CONTEST:
family’s kitchen a modern, yet comfy 37 PARTY OF 2 of them lives in your neck of the
destination A pair of recipes from field editors woods
GROUND BEEF
makes one perfect dinner
73 RECIPE INDEX 74 COOKS WHO CARE
38 MENU SAVERS Field Editor’s stint as restaurant
Three budget-friendly pork recipes “guest chef” benefited local library

S-T-R-E-T-C-H BREAKFAST &

BRUNCH
LUNCH MAIN DISHES
YOUR 52¢ / SLOPPY JOES 94¢ / GARDEN PIZZA $1.51 / HOT WING
DOLLAR! 78¢ / HAM ’N’ CHEESE FOR A DOZEN, p. 20 SUPREME, p. 60 PIZZA, p. 60
BREAKFAST STRUDELS,
p. 43 $1.34 / ASPARAGUS & $1.37 / MAKE ONCE, $1.54/ PORK IN
HERE ARE SOME PEAR SALAD, p. 62 EAT TWICE LASAGNA, ORANGE SAUCE, p. 39
OF THIS ISSUE’S $2.15 / BEAR’S BREAK- p. 18
FAST BURRITOS, p. 45 $1.45 / SPINACH $1.66 / ENCHILADAS
RECIPES YOU CAN PASTRAMI WRAPS, p. 31 $1.37 / GOLDEN FRIED VERDES, p. 69
MAKE FOR UNDER 38¢ / CAPPUCCINO CHICKEN WITH PAN
$3 PER SERVING! CINNAMON ROLLS, p. 45 $1.54 / CHUNKY GRAVY, p. 65 $1.70 / GERMAN PORK
CHIPOTLE PORK CHILI, ROAST, p. 39
p. 39

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NEWSLETTERS…
COOKIES, BROWNIES
& BARS
Whether it’s for a bake sale, office treat
or school snack, you’ll find the perfect
recipe for any occasion in this exciting
collection of our favorite dessert recipes!
tasteofhome.com/cookiesignup
COOKING FOR 2
Perfectly portioned recipes for 2,
including family favorites, downsized
desserts and one-dish meals.
tasteofhome.com/for2newsletter
MENU$AVER
Recipes, tips and money-saving
coupons to make menu planning more
economical.
tasteofhome.com/menusaver

HERE, CHICKY, CHICKY...

This April, our little chick is hiding on our Web site. Find her for a
chance to win a prize. Get clues at tasteofhome.com/foodfind

8_tasteofhome.com APRIL/MAY 2009

EDITOR IN CHIEF Catherine Cassidy
CREATIVE DIRECTORArdyth Cope
FOOD DIRECTOR Diane Werner RD

EDITOR Ann Kaiser table talk

MANAGING EDITOR Barbara Schuetz
SENIOR ART DIRECTOR Sandra L. Ploy
FOOD EDITOR Patricia Schmeling
ASSOCIATE EDITOR Cheri Mantz
RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR Susan Uphill
spreading the word
LAYOUT DESIGNER Monica Bergwall (ONE MAGAZINE AT A TIME)
EDITORIAL ASSISTANT Jane Stasik
EXECUTIVE ASSISTANT Marie Brannon I travel a lot for my job. While I’ve been known to forget my business cards, itinerary, cell
SENIOR WEB EDITOR Sarah Marx Feldner phone, briefcase, purse, even my trusty Taste of Home apron when I walk out the door (you
WEB COMMUNITY MANAGER Bob Ottum
can ask my excellent assistant, Marie), I always have copies of this magazine stashed in my suit-
PUBLICIST Bethany Bradley, bethany_bradley@rd.com
PUBLICITY ASSOCIATE
case. At any given time, I’m carting a half-dozen in my car. They’re my calling cards. I give
Brenda Campbell, brenda_campbell@rd.com them out on planes and trains, in cabs, hotels, salons and restaurants. Generally, I get one of
TEST KITCHEN two responses: “I LOVE Taste of Home, it’s my favorite magazine!” Or, “It’s really the number
TEST KITCHEN MANAGER Karen Scales
one food magazine? I’ve never heard of it,” at which point I tell them what it’s all about.
ASSOCIATE FOOD EDITORS Alicia Bozewicz RD,
Tina Johnson, Marie Parker, Annie Rundle,
Jenni Warren If you’re a fan, you know what it’s all about. But you may be
TEST KITCHEN ASSOCIATES reading this magazine for the first time—just like the folks I
Rita Krajcir, Kristy Martin, Sue Megonigle,
Laura Scharnott, Megan Taylor meet in my travels. So, let me tell you what I tell them.
PHOTO STUDIO “We’re real food from real home cooks!” Taste of Home
PHOTOGRAPHERS Rob Hagen,
Dan Roberts, Jim Wieland, Lori Foy isn’t about gourmet foodies or the latest metro-chic eating
SET STYLISTS Jenny Bradley Vent, trend. Our recipes are your recipes—and you send us thou-
Stephanie Marchese, Melissa Haberman,
Dee Dee Jacq sands each year. Your treasured hand-me-down dishes, your
FOOD STYLIST MANAGER Sarah Thompson new twists on time-honored classics, your family favorites,
FOOD STYLIST Kaitlyn Besasie crafted from everyday ingredients and peppered with great
ASSISTANT FOOD STYLISTS Alynna Malson,
Shannon Roum, Leah Rekau stories and memories. You are our stars!
PHOTO STUDIO COORDINATOR Kathy Swaney “We test every recipe to make sure it works!” The culinary
....... pros in the TOH Test Kitchen ensure that every recipe works
VICE PRESIDENT, PUBLISHER Lora Gier
lora_gier@rd.com perfectly each time it’s prepared. They’re all terrific cooks
MARKETING DIRECTOR Eva Margot Kant themselves, and you’ll find their tips, tricks and favorite foods
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
on these pages, too.
ADVERTISING
_NEW YORK “We’re much more than a magazine!” The TOH world is
ACCOUNT DIRECTOR
Mary Gilbert, mary_gilbert@rd.com really big! Besides this magazine of 3.2 million readers, there’s
ACCOUNT MANAGER Simple & Delicious, full of quick and easy recipes for the busy
Kristine Cronin, kristine_cronin@rd.com
_DETROIT
cook; Healthy Cooking, featuring all the great tastes you love made healthier; and hundreds
ACCOUNT MANAGER of wonderful cookbooks, including our big, best-selling Taste of Home Cookbook. Our Taste
Jani Berger, jani_berger@rd.com
_CHICAGO
of Home Cooking Schools are lively cooking events around the country. You can find out
ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com
about all of this—plus search our 35,000 recipes, enter a recipe contests or chat with other
ACCOUNT MANAGER
TOH fans—at tasteofhome.com.
Maura O’Brien, maura_obrien@rd.com
_LOS ANGELES
“We always have something new cooking!” What’s new this issue? On page 71, you’ll find
ACCOUNT DIRECTOR our field editors, cooks from across the U.S. and Canada who share recipes and tips with our
Tiffany Grana, tiffany_grana@rd.com
staff. At the end of this list are some newcomers: our new on-line field editors! They’ll be sub-
TASTEOFHOME.COM
GENERAL MANAGER Renee Jordan mitting recipes and cruising our Web site to provide helpful cooking advice and a
ON-LINE ADVERTISING DIRECTOR Nancy Paullin friendly . So help me welcome lindachicken_oklahoma, Cubbybear, Appy_Girl, salsarose
nancy_paullin@rd.com
and the rest of the on-line field staff. And if you see them pop up on tasteofhome.com, don’t
TASTE OF HOME COOKING SCHOOLS
DIRECTOR Sandy Bloom forget to say hi!
CONSUMER MARKETING
CHIEF MARKETING OFFICER Lisa Karpinski
RDA FOOD & ENTERTAINING
PRESIDENT Suzanne M. Grimes
VICE PRESIDENT, SALES & MARKETING Mark Wildman Catherine Cassidy
MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo Editor in Chief
VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese P.S. Think you’ve got what it takes to be a TOH field editor?
....... Visit tasteofhome.com/apply to find out how you can join the cooking fun!
THE READER’S DIGEST ASSOCIATION, INC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box
PRESIDENT, RDA FOOD & ENTERTAINING
Suzanne M. Grimes 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rpsubscustomercare@custhelp.com
PRESIDENT, CONSUMER MARKETING
Dawn Zier
APRIL/MAY 2009 tasteofhome.com_9
 field editor spotlight
Taste of Home’s
enthusiastic team of
volunteer editors
from across the U.S.
and Canada share
recipes, cooking tips,
story ideas and more
with our staff. Take a
look at the complete
list of field editors on
page 71...maybe one
of them lives in your
neighborhood!
JOIN OUR TEAM!
Interested in becoming a vol-
unteer field editor for Taste of
Home? Field editors share
recipes, cooking tips and ideas
with our staff and on-line com-
munity. If you would like to be
considered, please fill out the
application form at www.taste
ofhome.com/apply
SHIRLEY DELANGE / BYRON CENTER, MI
FAMILY STATS: Husband Leon, a certified public accountant; two daughters, Linda
and Diane; and four grandchildren. Shirley is a retired high school teacher.
“I taught family and consumer science for 28 years, ‘graduating’ with the 2007 class.
I stay involved with the school as costume director for its theater productions. In the
summer, Leon and I enjoy classic cars—we own two. I also pick cherries and berries with
my daughters to can and freeze for jams and pies. I can tomatoes, too. Homemade bread
is always in my freezer; I make oatmeal bread twice a month for our church group.”
REBECCA LIAO / OKLAHOMA CITY, OK
FAMILY STATS: Husband Vince, an FAA flight simulator engineer; four children,
Wesley, 13; Hannah, 11; Jacob, 8; Christopher, 4. Rebecca is a home-schooling mom.
“I feel I’m best at baking, especially cookies and cheesecakes. I’ve spent many hours
perfecting the art of ‘freezer meals,’ which come in handy when I’m schooling the kids.
When I became a field editor in 2002, we lived in rural Ohio. We then moved to Texas,
where I learned to love Southwestern cooking. We’ve recently moved to Oklahoma,
so I’m making new friends, which means…new recipes!”
LISA MORMAN / MINOT, ND
FAMILY STATS: Husband Bill, a salesman for a local moving company; three children
(triplets), Ann, Andrew and John, 9. Lisa is a stay-at-home mom.
“I’ve always had an interest in food. Before the triplets were born, I worked at a kitchen-
ware store. We had a real, working kitchen and offered cooking classes. Now, I enjoy
cooking from scratch for my family. I especially like to bake and have won contests with
my cheesecakes. Recently, I was featured in our local newspaper for my baking ac-
complishments. In my spare time, I volunteer at my children’s school.”
BEVERLY SPRAGUE / BALTIMORE, MD
FAMILY STATS: Husband Charles, a retired engineer; five children; 19 grandchildren.
Beverly is a retired executive assistant.
“I love collecting cookbooks and have shoeboxes full of recipes. When I’m not in the
kitchen, my husband and I play bridge, golf, take dance lessons and enjoy the arts. I’m
not a fancy cook—just simple recipes with a taste of home. When one of our sons be-
came a widower with two small boys, I compiled a month’s worth of dinner recipes for
him. The other kids wanted copies. Thus began a family cookbook that keeps growing!”
kitchen chat

DEAR JANE… ENTER

Hi, I’m Jane Stasik, Editorial Assistant for Taste of OUR HIDE
Home. One of my jobs is to read all the fun mail that & SEEK
is sent to “Kitchen Chat.” As you can see from the
letters here and on the next pages, our Dec/Jan cup-
CONTEST
There is a fried egg
cake cover was a huge success. We used the cupcakes as a craft project hiding somewhere in
at our employee “Breakfast with Santa” party. More than 150 children our pages. Find it,
decorated their own Snowman Cupcake. You should have seen the and you could win a
smiles on their faces! $50 Shop Taste of
We also received several letters about the egg-dying story (Feb/March) Home gift certifi-
written by Creative Director Ardyth Cope. Carmela Barkan of Livonia, MI cate! Go to taste
asked, “Do you dip the brush into the bottle of paint, or do you spill a ofhome.com to GAME NIGHT CUPCAKES
little puddle onto a palette? Is there enough paint for everyone to have enter; we’ll award I was so excited to see the
their own brush? How many eggs does one kit color?” prizes to 100 win- Snowflake Cupcakes on your
“You can color the eggs either way,” Ardyth tells me. “Dip the brushes ners drawn from en- Dec/Jan cover! I was planning a
in the bottle or pour the contents into a small bowl. You should proba- tries with the correct January game night, and I knew
bly plan on two brushes per color for each kit you buy. And the dye goes answer. Or mail a as soon as I saw those cupcakes
a long way. You can color at least 2 to 3 dozen eggs per kit.” postcard with the that snowflakes would be my
One of the perks of working for Taste of Home is the chance to see page number and theme for the evening.
recipes before they appear in the magazine. I got a head start on this your name, address I had fun making the candy
issue by trying The Firehouse Special from Darrell Alvord of Boise, ID and phone number snowflakes and decorating the
(page 20) at a family gathering. I was a little hesitant because I’ve never to Hide & Seek, cupcakes. They were delicious
cooked with spicy ingredients or Creole seasoning. But I took a gam- Taste of Home, and different, and everyone at
ble…and even doubled the recipe. Well, it was out of this world! Every- 5400 S. 60th St., the party loved them. Thanks,
one thought it was fantastic. Now I want to try recipes with a little more Greendale, WI Taste of Home, for your terrific
spice, since spicy does not necessarily mean hot. I hope you’ll try the 53129. Winners are entertaining ideas!
recipe and tell me what you think. Write to me at dearjane@taste drawn at random. —Michelle Thompson
ofhome.com. SMITHFIELD, UT

See you next time, THE LAYER CAKE WAS

HIDDEN ON PAGE 65
IN OUR FEB/MAR SPRUCING UP
ISSUE. I LOVE the magazine’s new look.
It’s just the little sprucing up
TOH needed. Excellent job!
—Alyssa Redmore
LONGMONT, CO
kitchen chat
LOVE
LETTER!
Each issue, one
lucky reader will receive a
TOH apron for sending in our
favorite “love” letter of the
month. Donna, your apron is
on its way!
INSPIRED TO HELP
The “Cooks Who Care” article
about the woman who volun-
teered to cook for the Ronald
McDonald House (Aug/Sept ’08)
just stuck with me. I kept re-
reading the article and thinking
about it. And, as they say, “Just
do it!” After about 2 weeks, I
called the local chapter, which
has a house 16 miles from my
home, and volunteered to help.
I committed to twice per
month (plus a special event if
needed). I love to bake and find
it so gratifying to know that
families who have to spend the
day at the hospital caring for a
sick child can at least know
they have a good meal and an
even better dessert waiting for
them when they get back to the
house. Thank you, Taste of Home,
for inspiring me to become a
volunteer.
—Donna Giblin
MIDDLETOWN, NJ
making up my own recipes, and I
really try to cook with a lot of veg-
etables and little salt. I have some
great recipes I would love to share
with your staff and readers.
DOC HINKLE FAN —Jeffrey Allen
SCOTTSBLUFF, NE
The article by Ardyth Cope featur-
ing Doc Hinkle’s egg dye Jane says: We’d love to consider some
(Feb/March) was a surprise and a of your best recipes, Jeff. You can send
thrill! I have never met anyone them to dearjane@tasteofhome.com.
else who knew about the dye,
which my family has used for A HIT FOR ALL AGES
three generations. I dyed eggs I loved the Snowman Cupcakes
with my aunts and grandmother featured on your Dec/Jan cover.
when I was a child (I am 82). My son, age 3 (below), asked all
My three daughters and I still FOODIE month long to make them. We fi-
dye eggs—usually 5 or 6 dozen. CONFESSIONS nally got around to it, and they
My grandsons feel they are too were quite a hit. What a fun and
I love to raid the
grown up to participate, but usu- pretty winter idea, and it was nice
ally show up! Since the eggs are brown sugar bag that he could help me make
hot, we cut rings from paper tow- just when it is them.
el rollers to prop up the eggs beginning to dry —Sarah Debraski
NESHANIC STATION, NJ
while we paint. This year we will
and there are
try the dye brushes Ardyth uses.
Thank you so much! small clumps
—Audrey C Asbury about the size of
FREDERICK, MD
almonds. I pick
HE’S CHIEF COOK! those out and
My wife has gotten your maga- eat them like
zine for years now, and I love to candy.
catch up on every issue. I am a
—SCOTTSGRACE
professional with a very busy life, ON-LINE FIELD EDITOR,
and I do most of the cooking in TASTEOFHOME.COM
our household of four. I have been COMMUNITY
cooking since I was 12, and I like
to make almost anything. I enjoy
Break The Monotony TM
spam.com

CELEBRATING THE SCHOOL YEAR
A group of colleagues at Athena Middle School celebrated the end of
the school year by making our favorite recipes from Taste of Home. All of
us ate together and exchanged recipes. Every one of the dishes was
wonderful. What a great way to start summer vacation!
DESSERT SOURCE
In 2002, I sent you a note that I
made 10 different desserts for a
party, most of them using recipes
from Taste of Home, Quick Cooking
(now Simple & Delicious) and Light
& Tasty (Healthy Cooking). Well, the
gathering has grown to 20 differ-
ent desserts, and I am still using
your wonderful magazines as my
main source of great recipes. I re-
main a big fan.
—Jo Ann Kohler
WAYNESBORO, PA
COZY READ
No question! I love Taste of Home,
and I’m so happy that my friend
gave me a subscription. I use
Se
r vi
ng
su
gg
est
ion
—Diane Giardina & Friends
ROCHESTER, NY
recipes from each issue, many of
them frequently. My newest fa-
vorite is the Spice Chai Mix
(Dec/Jan). Yummy! Thank you for
a great magazine. It’s still my fa-
vorite cozy read and inspiration.
—Tina Sandford
OXNARD, CA
MINTY SNOWMEN
My mother and I made the Snow-
man Cupcakes (Dec/Jan) for my
son Seth’s school Christmas party.
I could not find chocolate wafers,
but mint cookies worked for the
hats. The kids loved them! Thank
you so much!
—Robyn Bitterman
CHESANING, MI
DREAM
KITCHENS
CONTEST!
If you love your kitchen
and others rave about it,
too, you could win some
serious cash in Taste of
Home’s “Dream Kitchens”
contest.
It’s easy to enter. Give us a
peek at your kitchen.
And, tell us, is it…
WIN a A dream to cook in?
chance at A showcase for a
$3,000 in collection?
prizes! An entertaining hub?
A storage paradise?
Unique in a way that fits
your lifestyle?
I love We’re not interested in the
size of your room or decorat-
your article ing budget. Instead, we want
titles, to see how you have made
the most of your kitchen.
especially Enter in “new” or “remod-
eled” categories—Grand Prize
puns like in each is $1,000; each runner-
‘wok this up, $500. The four winning
entries will be featured in fu-
way.’ ture issues of Taste of Home.
—L. Haggard Contest deadline: June 30,
NASHVILLE, IN
2009. Find entry guidelines
and contest rules at taste
ofhome.com/dreamkitchens.
Wake up eggs any time
of day by adding SPAM® Classic.
Other fun ideas at spam.com.
© Hormel Foods Sales, LLC
 (mixing bowl)
FOOD NEWS • FUN NOTES • TASTY NUGGETS

GROW GREEN
It’s fun, it’s planet-conscious, and it’s the cheapest way to put great-tasting veggies
on your table. Our quick guide will get you started!

PEAS
Peas should be
planted in early
March. (Too late TOMATOES
CARROTS Tomato transplants
for this year; try
Sow directly in the can be grown in-
some next season.)
garden 2 to 3 doors from seed in
weeks before the 6 to 8 weeks. Move
last expected frost. them to the garden
LIGHT: Full sun 1 or 2 weeks after
WATER: 1" per the average last frost
week, less as plant date for your area.
BELL PEPPERS matures LIGHT: Full sun LETTUCE
Start seeds indoors EAT: 45-85 days WATER 1" per week Plant outside as soon
8 weeks before the EAT: 55-90 days
LIMA BEANS as the ground is no
last frost, using 2-inch
Plant approximately longer frozen. Seeds
or slightly larger pots.
2 weeks after the will germinate when
Transplant outdoors
average date of the the soil temperature is
after soil reaches 70-
last frost. as low as 45° F.
85° F.
LIGHT: Full sun LIGHT: Full sun
LIGHT: Full sun GROW
WATER: Soil should WATER: Even
WATER: 1" per week YOUR OWN
have good drainage For vegetable tips moisture
EAT: 65-85 days
and must be kept and where to buy EAT: 40-85 days
moist, but not soaked. seeds, visit taste
EAT: 7-30 days, based
ofhome.com/links
on soil temperature

Editor’s Note: Climate and soil conditions will vary. Check with your local garden center for more exact watering recommendations for your area.

all aboard…
IN A NUTSHELL:
{
Lambertville
Station Restaurant
LAMBERTVILLE, NJ
* Offering casual dining
with indoor and outdoor
seating, this local land-
mark serves breakfast,
lunch and dinner daily.
* Seasonal menus fea-
ture American cuisine.
* The Inn at Lambertville
Station offers lodging in
unique, antique-filled
rooms.
Food, love, career and mothers,
the four major guilt groups.
STUFF WE LOVE!
“I didn’t know that!”
A favorite around the Taste of Home offices, Eater’s Digest is packed with fun food trivia and tips.
Who’s Whitman and why the Sampler? How about 12 quick ways to dress up a salad? Feast on 400
delectable snippets about edibles—you won’t gain an ounce! To order, visit tasteofhome.com/links.
WHAT DOES THAT
THING DO?
Pair the funky gadgets with their time-saving
uses, and discover your next favorite kitchen
tool in the process!
G R E AT F I N D
B
C
1) Slide garlic cloves
“Located in a restored 19th-century train station in, give it a couple
on the banks of the Delaware River, Lambert-
ville Station is a favorite restaurant of ours,”
says Martha Wright from Roebling, New Jersey.
“It’s a charming place and the food is great.
rolls and out pop
clean, peeled cloves,
while the skins stick
inside.
“They serve the most delicious Coconut
Bread, a longtime specialty. The menu changes 2) Slides right down
seasonally, featuring fresh ingredients and in- the center of a D
teresting twists on American cuisine. Their mango and pops out
desserts are out of this world!” the tricky pit in one
For more details about Lambertville Station easy motion.
Restaurant and Inn, and the recipe for Co- 3) With the twist of
conut Bread, go to tasteofhome.com/links the handle, this tool E
slides through bulky
pineapples to create
perfectly cored rings. 5) Pokes out pits
from olives and cher-
4) Use this double ries, while keeping the
blade for faster and
finer chopping.
spray of juice off
unsuspecting chefs.
A-Mezzaluna; 5) D-Olive/Cherry Pitter
—CATHY GUISEWITE 1) E-Garlic Peeler; 2) C-Mango Splitter; 3) B-Pineapple Slicer; 4)
creator of the CATHY comic strip
WHERE TO FIND
For more information on these products, go to
tasteofhome.com/links
APRIL/MAY 2009 tasteofhome.com_15
Crunchy. Tasty. Better than breadcrumbs . ™

FRENCH’S® CRUNCHY
ONION CHICKEN™

Prep Time: 5 minutes

Cook Time: 20 minutes
2 cups (4 oz.) FRENCH’S® Original
or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400ºF for 20 minutes until cooked through.
© 2009 RECKITT BENCKISER INC.

Look for us in the canned vegetable aisle.

www.frenchsfoods.com
 OPEN HOUSE
B R I G H T I D E A S F O R W E L C O M I N G F R I E N D S & F A M I LY I N T O YO U R H O M E

Bringing
a dish to
share?
Here are some
helpful tips from
seasoned potluckers!

“We feed a lot of people

when our family gets to-
gether, so my sisters and I
set up a big buffet on the
kitchen counter with each
dish in a slow cooker
(mashed potatoes, scal-
loped corn, etc.). Guests
bring the breads, rolls,
salads and desserts. If
someone’s late, they can
still have a hot meal.”
—Marla Campbell
SMYRNA, NY

“I like to fix a bread

bowl filled with cheese
dip when I go to a
potluck. To warm the
filled bowl, I put it in
an oven roasting bag,
seal and place in the
oven. After baking it, I
can transport it easily
in the bag, and it will
still be warm on ar-
rival.”
—Nadine York
EQUALITY, IL

“Making lots of cup-

cakes for a party? To
speed the process
and cut down on the
mess, I rely on my
turkey baster to
squeeze the batter
neatly into paper
cupcake liners.”
—Angie Stokes
WINCHESTER, VA
 OPEN
HOUSE potluck

make once,
eat twice lasagna
PREP: 35 MIN. BAKE: 50 MIN. + STANDING
YIELD: 2 LASAGNAS (12 SERVINGS EACH)

Geri Davis
PRESCOTT, AZ

“Our family loves this recipe served

with a green salad and garlic bread.
It’s so handy to have an extra, ready-
made pan in the freezer on lazy days
or when guests arrive.”

1 pkg. (16 oz.) lasagna noodles

3 lbs. ground beef
3 jars (26 oz. each) spaghetti sauce
2 eggs, beaten
1-1/2 lbs. ricotta cheese
6 cups (24 oz.) shredded part-skim
mozzarella cheese, divided
1 Tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 cup grated Parmesan cheese
Cook noodles according to pack-
age directions. Meanwhile, in a
Dutch oven, cook beef over
medium heat until no longer pink;
drain. Remove from the heat; stir in
spaghetti sauce. In a large bowl,
combine the eggs, ricotta cheese,
4-1/2 cups mozzarella cheese,
parsley, salt and pepper.
Drain noodles. Spread 1 cup meat
sauce in each of two greased 13-in.
x 9-in. baking dishes. Layer each
with three noodles, 1 cup ricotta
mixture and 1-1/2 cups meat sauce.
Repeat layers twice. Top with
Parmesan cheese and remaining
mozzarella cheese.

BIG NIGHT
Whether you’re cooking for a serious crowd
(or just want LOTS of leftovers), these casual classics
have mass appeal
Cover and freeze one lasagna for
up to 3 months. Cover and bake
remaining lasagna at 375° for 45
minutes. Uncover; bake 10 minutes
longer or until bubbly. Let stand for
10 minutes before cutting.
To use frozen lasagna: Thaw in the
refrigerator overnight. Remove
from the refrigerator 30 minutes
before baking. Cover and bake at
375° for 60-70 minutes or until
heated through. Uncover; bake 10
minutes longer or until bubbly. Let
stand for 10 minutes before cutting.

18_tasteofhome.com APRIL/MAY 2009

 FORGET THE CHEDDAR, VELVEETA’S BETTER. ™

Visit velveeta.com to find lots of delicious everyday recipes.

Taco Mac & Cheese

Prep time: 5 min. Total time: 20 min. Makes: 6 servings make it!
what you need! 1. BROWN meat in large skillet on medium-high heat; drain.
1 lb. ground beef 2. STIR in 2-3/4 cups water, salsa and chili powder. Bring to boil.
1/3 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa Stir in macaroni; cover. Reduce heat to medium-low; simmer
1-1/2 tsp. chili powder 8 to 10 minutes or until water is almost absorbed.
2 cups (8 oz.) elbow macaroni, uncooked 3. ADD VELVEETA; cook until melted, stirring frequently.
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped
tomato and 2 Tbsp. chopped green onion, if desired.
TACO BELL® and HOME ORIGINALS ® are trademarks owned and licensed by Taco Bell Corp.
©2009 KF Holdings.
 2 lbs. ground beef
2 pkg. (12 oz. each) bulk spicy
pork sausage
1 lb. sliced fresh mushrooms
3 garlic cloves, minced
2 pkg. (10 oz. each) frozen
chopped spinach, thawed and
squeezed dry
2 cups (16 oz.) 4% cottage cheese
8 eggs, beaten
1 envelope onion soup mix
1 envelope leek soup mix
We raised three hungry boys. I had to cook 2 tsp. garlic powder
and bake huge amounts of everything. 1 tsp. Creole seasoning
1/4 cup grated Parmesan cheese
—WANIETA PENNER
ASSARIA, KS In a large saucepan, bring broth to a
boil. Stir in rice; cover and remove
from the heat. Let stand for 5 min-
utes. Stir in 2 Tbsp. butter; set aside.
sloppy joes for sauce, brown sugar, mustard, vine-
Meanwhile, in a large skillet, cook
8 dozen gar and chili powder. Bring to a
beef and sausage over medium
FREEZER boil. Reduce heat; simmer, uncov-
heat until no longer pink; drain.
PLEASERS! PREP: 20 MIN. COOK: 1-1/2 HOURS
YIELD: 96 SERVINGS
ered, for 1 hour to allow flavors to
Transfer to a large bowl.
All of these blend. Spoon 1/3 cup onto each
bun. In the same skillet, saute mush-
family-favorite Wanieta Penner
ASSARIA, KS rooms and garlic in remaining but-
recipes freeze ter until tender; add to meat
well. 15 lbs. ground beef the firehouse mixture. Stir in the spinach, cottage
6 medium onions, chopped special cheese, eggs, soup mixes, garlic
1 gallon ketchup PREP: 45 MIN. BAKE: 55 MIN. powder, Creole seasoning and re-
3/4 cup Worcestershire sauce YIELD: 2 CASSEROLES (10 SERVINGS EACH) served rice mixture.
1/2 cup packed brown sugar Darrell Alvord Divide between two greased 13-in.
1/2 cup prepared yellow mustard BOISE, ID x 9-in. baking dishes; sprinkle with
CROWD 1/4 cup white vinegar “This tastes even better the second Parmesan cheese. Cover and bake
PLEASERS day. I like it topped with salsa and at 350° for 45 minutes. Uncover;
1 Tbsp. chili powder
Have a top-notch sour cream—or both!” bake 10-15 minutes longer or until
96 hamburger buns, split heated through.
recipe that will 2 cans (14-1/2 oz. each)
feed a crowd? In two soup kettles over medium chicken broth Editor’s Note: The following spices may be
heat, cook and stir beef and onions substituted for 1 teaspoon Creole seasoning: 1/4
Share it at 3 cups uncooked instant rice tsp. each salt, garlic powder and paprika; and a
tasteof home. until meat is no longer pink; drain. pinch each of dried thyme, ground cumin and
com/submit 4 Tbsp. butter, divided cayenne pepper.
Stir in the ketchup, Worcestershire

20_tasteofhome.com APRIL/MAY 2009

 OPEN
HOUSE casual entertaining

c’mon over!
With my family far away, I found entertaining to be a wonderful
way to bring life into my home. —KRISTIN KOSSAK
BOZEMAN, MT

spring greens with

beets & goat cheese
PREP/TOTAL TIME: 20 MIN.
YIELD: 8 SERVINGS

Kristin Kossak
BOZEMAN, MT

“I make variations on this salad, de-

pending on what I have on hand, but
this version is my absolute favorite. I
love the flavor combinations.”

2/3 cup pecan halves

3 Tbsp. balsamic vinegar, divided
1 Tbsp. water
1 Tbsp. sugar
1/4 cup olive oil
2 Tbsp. maple syrup
1 tsp. whole grain mustard
1/8 tsp. salt
1 pkg. (5 oz.) spring mix salad
greens
1 can (14-1/2 oz.) sliced beets,
drained
1 cup crumbled goat cheese
In a large heavy skillet, cook the
pecans, 1 Tbsp. vinegar and water
over medium heat until nuts are
toasted, about 4 minutes. Sprinkle
with sugar. Cook and stir for 2-4
minutes or until sugar is melted.
Kristin Kossak knew she was in for quite an adjustment when she Spread on foil to cool.
moved from her native Germany to Bozeman, MT to begin college In a small bowl, combine the oil,
syrup, mustard, salt and remaining
9 years ago. But she quickly found a way to get to know her new vinegar. Refrigerate until serving.
American friends—through food! In a large bowl, combine salad
“With my family far away, I found entertaining to be a wonderful way to bring life into my greens and dressing; toss to coat.
home,” says the 28-year-old, who worked at a guest ranch when she came to Montana. “I love Divide among eight salad plates.
making others happy, and I love having the chance to try out fun, new recipes.” Top with beets, goat cheese and
About once a month, Kristin hosts a get-together for six to eight friends, but she’s always glazed pecans.
looking for an opportunity to have smaller gatherings whenever possible. Always the organized
hostess, she already has her parties planned for Christmas and her birthday bash!
Now that she’s become somewhat of an expert at throwing dinner parties, we asked Kristin
to share some of her know-how and recipes.

APRIL/MAY 2009 tasteofhome.com_21

KRISTIN’S
PARTY TIPS
> Plan ahead.
Keep things easy
but flavorful.
> Prepare things
ahead of time.
People will enjoy chicken saltimbocca
the food, but they
also want to spend PREP: 25 MIN. COOK: 20 MIN.
time with the host. YIELD: 8 SERVINGS
> Make a cheese Kristin Kossak
tray. It is easily pre- BOZEMAN, MT
pared and keeps “My mom used to make this dish,
guests satisfied and it’s one of my favorites. Tradi-
until dinner is ready. tionally, it’s made with veal, but I
created this version since chicken is
easier to find.”

2 medium onions, chopped banana colada

Meanwhile, cut a slit lengthwise
2 Tbsp. butter through the thickest part of each
2 cups uncooked long grain rice chicken breast; fill with prosciutto
4 cups chicken broth and two sage leaves. Sprinkle with
8 boneless skinless chicken breast salt and pepper.
halves (4 oz. each)
In a large skillet over medium heat,
4 thin slices prosciutto or brown chicken in oil for 1-2 minutes
deli ham, halved
on each side. Reduce heat to low;
8 fresh sage leaves cover and cook for 8-10 minutes or
1/2 tsp. salt until juices run clear. Remove and
1/4 tsp. pepper keep warm.
sundaes
PREP/TOTAL TIME: 20 MIN.
YIELD: 8 SERVINGS.
Kristin Kossak
BOZEMAN, MT
“This is my number one option when
I don’t have much time to prepare
dessert but still want to wow my
guests. Smiling, satisfied faces are
guaranteed!”

2 Tbsp. olive oil Add wine to the pan. Bring to a 6 Tbsp. butter, cubed
1/2 cup white wine boil. Reduce heat; simmer, uncov-
1/3 cup packed brown sugar
ered, for 2-3 minutes or until slightly
1/4 cup sour cream reduced. Stir in the sour cream, 1/3 cup orange juice
LET’S PARTY! 1/2 tsp. sugar sugar and minced sage; heat 2 tsp. ground cinnamon
For more enter- 1 tsp. minced fresh sage through (do not boil). Serve with 4 medium bananas, sliced
taining tips, and to In a large saucepan, saute onions in chicken and rice. 1/2 tsp. rum extract
share your own
butter until tender. Add rice and 3 pints vanilla ice cream
party plans and
recipes, go to stir to coat. Stir in broth and bring 1/2 cup flaked coconut, toasted
tasteofhome. to a boil. Reduce heat; cover and
simmer for 15-20 minutes or until In a small saucepan, combine the
com/partyideas butter, brown sugar, orange juice
tender. Fluff with a fork.
and cinnamon. Cook and stir over
medium heat for 4-5 minutes or
until sauce is smooth. Stir in ba-
nanas; heat through. Remove from
TEST KITCHEN TIP the heat; stir in extract.
It’s easiest to cut the chicken breast when it’s Serve warm over ice cream. Sprin-
slightly frozen. Try using a boning knife. kle with coconut.
—MARIE PARKER

22_tasteofhome.com APRIL/MAY 2009

 OPEN
HOUSE tour my kitchen

lights...
Kerry Robinson
HUDSON, OH

cabinets...
action
Sunny spruce-up makes this
kitchen a star attraction

BEHIND THE SCENES!

For additional photos and a floor plan of
Kerry’s kitchen, visit tasteofhome.com/kerry
 Know how you want the kitchen to look and what you
want—cabinets, counters, lighting and flooring—before the
first wall is torn down. —KERRY ROBINSON
HUDSON, OH
PHOTOGRAPHY BY A.J. BOYD

W hen my husband, Robert,

and I decided to remodel
about 3 years ago, our kitchen was
all six burners going at once!
The breakfast bar is a family
gathering place, and there are
long overdue for an update. Our enough stools for everyone. Our
home is 14 years old, and the kids—Matt, 16; Jack, 12; and Kelly,
kitchen looked it—dark oak cabi- 10—often do their homework
nets, Formica countertops and a here, and I love that I can talk with
big fluorescent light over the is- family or guests while I’m prepar-
land that was way too bright. ing dinner.
We wanted more space for enter- Living through a major kitchen
taining, too. So we combined the renovation is no picnic. During
kitchen remodel with a great room our yearlong stint without a
expansion and installed floor-to- kitchen, I cooked with a micro-
Let the sun shine in! The Robinsons’ open- ceiling windows, flooding the two wave and a griddle in the laundry
concept kitchen flows into their large living rooms with natural sunlight. room. Surprisingly, we ate out
room, boasting floor-to-ceiling windows. Our new kitchen boasts slightly very little. I’m so glad those days
Kelly, 10, top left, fills the house with music distressed maple cabinets, hard- are over, but it was definitely
when she plays the piano. The breakfast wood floors and granite counter- worth every minute!
bar, above and far right, has enough seat-
tops. But my favorite features are
ing for the whole family. The kids love
doing their homework on the tall, comfy the two dishwashers and side-by-
chairs. side ovens.
The stovetop has a big grill and
six burners that are great for holi-
KERRY’S TIP days or when we have a bunch of
Do your homework! people over. I no longer find my-
If you don’t, it slows self standing at the stove for long
down the project. periods of time. There have actu-
Know how you want ally been occasions when I’ve had
the kitchen to look
and what you want SHARE YOUR KITCHEN >> Do you have a special kitchen that
before the first wall is everyone’s always raving about? Send photos of the kitchen to
torn down. editors@tasteofhome.com. If we use your kitchen, you’ll earn $250.

24_tasteofhome.com APRIL/MAY 2009

 This shopping trip is no bargain if you have
Diabetic Nerve Pain.

Move towards relief with

Nerves damaged Lyrica is believed Unlike some common over-the-counter pain relievers, Lyrica is FDA approved
by diabetes can to help calm the specifically to treat the shooting, stabbing, burning sensations of diabetic
send too many damaged nerves – †

signals that reducing the signals

nerve pain. Lyrica is believed to help calm the damaged nerves† and help ease
cause pain.* and the pain. this pain – and that’s a deal worth seeking out.
Ask your doctor if Lyrica can help you.
*Diagram is illustrative of diabetic nerve pain.
†
Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes
swelling of the face, mouth, lips, gums, tongue or neck or affects your breathing or your skin. Also tell your doctor
about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores
due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness
and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling “high,” swelling of hands and feet and trouble
concentrating. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes
or high blood pressure medicines. Do not drive or operate machinery until you know how Lyrica affects you. Do not
drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or
alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any
other prescription medication.
Please see Important Facts Brief Summary on adjacent page.
To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422).
You are encouraged to report negative side effects of prescription drugs to the FDA.
Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. © 2009 Pfizer Inc. All rights reserved. LYU00853A
 IMPORTANT FACTS (LEER-i-kah)

IMPORTANT SAFETY INFORMATION ABOUT LYRICA POSSIBLE SIDE EFFECTS OF LYRICA

LYRICA may cause serious allergic reactions.
Call your doctor right away if you think you have any of the
following symptoms of a serious allergic reaction:
• Swelling of the face, mouth, lips, gums, tongue or neck
• Have any trouble breathing
• Other allergic reactions include rash, hives and blisters
LYRICA may make you feel dizzy or sleepy.
• Do not drive a car, work with machines, or do other
dangerous things until you are sure you will be alert. Ask your
doctor when it is okay to do these things.
LYRICA may cause problems with your eyesight, including blurry vision.
• Call your doctor if you have any changes in your eyesight.
ABOUT LYRICA
LYRICA is a prescription medicine used to treat:
• Nerve pain from diabetes and nerve pain that continues after
the rash from shingles heals
This pain can be sharp or burning. It can feel like tingling,
shooting, or numbness.
• Fibromyalgia, a condition which includes widespread muscle
pain and difficulty performing daily activities
Some people taking LYRICA had less pain by the end of the
first week. LYRICA may not work for everyone.
WHO IS LYRICA FOR?
Who can take LYRICA:
• Adults 18 years or older with Fibromyalgia, nerve pain from
diabetes, or pain after shingles
Who should NOT take LYRICA:
• Anyone who is allergic to anything in LYRICA
LYRICA has not been studied in children under 18 years of age.
BEFORE STARTING LYRICA
Tell your doctor about all your medical conditions.
Tell your doctor if you:
• Have or had kidney problems or dialysis
• Have heart problems, including heart failure
• Have a bleeding problem or a low blood platelet count
• Have abused drugs or alcohol. LYRICA may cause some
people to feel “high.”
• Are either a man or woman planning to have children or a
woman who is breast-feeding, pregnant, or may become
pregnant. It is not known if LYRICA may decrease male
fertility, pass into breast milk, or if it can harm your unborn
baby. You and your doctor should decide whether you should
take LYRICA or breast-feed, but not both.
Tell your doctor about all your medicines. Include over-the-
counter medicines, vitamins, and herbal products. Tell your
doctor if you take:
• Avandia® (rosiglitazone)* or Actos® (pioglitazone)**
for diabetes. You may have a higher chance of weight gain or
swelling if these medicines are taken with LYRICA.
• Angiotensin converting enzyme (ACE) inhibitors
• Narcotic pain medicines (such as oxycodone), tranquilizers or
medicines for anxiety (such as lorazepam). You may have a Uninsured? Need help paying for Pfizer
higher chance for dizziness and sleepiness if these medicines medicines? Pfizer has programs that
are taken with LYRICA. can help. Call 1-866-706-2400 or visit
• Any medicines that make you sleepy www.PfizerHelpfulAnswers.com.
PARKE–DAVIS, Division of Pfizer Inc., New York, NY 10017 *Avandia is a registered trademark of GlaxoSmithKline.
©2008 Pfizer Inc. All rights reserved. Printed in the USA. **Actos is a registered trademark of Takeda Chemicals Industries, Ltd., and
PBIF Rev. 1, April 2008
LYRICA may cause serious side effects, including:
• Serious allergic reactions. See “Important Safety Information
About LYRICA” for a complete description of the symptoms of a
serious allergic reaction.
• Dizziness and sleepiness
• Eyesight problems including blurry vision
• Weight gain and swelling of hands and feet. Weight gain
may affect control of diabetes. Weight gain and swelling can
be serious for people with heart problems.
• Unexplained muscle pain, soreness, or weakness along with a
fever or tired feeling
• Skin sores. LYRICA caused skin sores in animals. Although skin
sores were not seen in studies in people, if you have diabetes,
you should pay extra attention to your skin while taking LYRICA
and tell your doctor of any sores or skin problems.
If you have any of these symptoms, tell your doctor right away.
The most common side effects of LYRICA are:
• Dizziness • Feeling “high”
• Sleepiness • Swelling of hands and feet
• Weight gain • Balance problems
• Blurry vision • Trouble concentrating
• Dry mouth • Increased appetite
• Constipation
You may have a higher chance of swelling, hives or gaining
weight if you are taking certain diabetes medicines or
angiotensin converting enzyme (ACE) inhibitors with LYRICA.
Medicines that already make you sleepy or dizzy may make you
feel more sleepy or dizzy with LYRICA.
HOW TO TAKE LYRICA
Do:
• Take LYRICA exactly as your doctor tells you. Your
doctor may tell you to take it 2 or 3 times a day.
• Take LYRICA with or without food.
Don’t:
• Do not drive a car or use machines if you feel dizzy or sleepy
while taking LYRICA.
• Do not drink alcohol or use other medicines that
make you sleepy while taking LYRICA.
• Do not change the dose or stop LYRICA suddenly.
You may have headaches, nausea, diarrhea, or trouble sleeping
if you stop taking LYRICA suddenly.
• Do not start any new medicines without first talking
to your doctor.
NEED MORE INFORMATION?
• Ask your doctor or pharmacist. This is only a brief summary of
important information.
• Go to www.lyrica.com or call:
– For Nerve Pain: 1-888-9-LYRICA (1-888-959-7422).
– For Fibromyalgia: 1-888-5-LYRICA (1-888-559-7422).
Rx only
is used under license by Takeda Pharmaceuticals of America, Inc., and
Eli Lilly and Co.
 COOK SMART
E A SY M E A L S O LU T I O N S F R O M O U R R E A D E R S & T H E TO H T E S T K I TC H E N

I’ve noticed a lot of restaurants serving

Q
herbed butters with breads and biscuits.
Can I make them at home?
Yes, you can easily make your own flavored butter. The combinations
are endless and so are their uses. Here’s the scoop:
1 Soften the butter. Let it
sit at room temperature
(20-30 minutes) to allow
easier blending of ingredi-
ents. If you don’t have time
to soften the butter, use a
food processor.
2 Stir in the flavor. Let
your imagination run wild
(or check out our list of
cool combos at right).
Try these fun,
fresh flavorings
> fresh strawberries
and mint
> chopped olives,
garlic & rosemary
> chopped chipotle
3 Store it for great eating. peppers in adobo
sauce
Roll the butter in plastic
wrap, parchment or waxed
> minced ginger &
soy sauce
paper and refrigerate for up
> chopped sun-
to 2 weeks. For longer stor-
dried tomatoes &
age, freeze in a resealable grated parmesan
plastic bag for up to 6 > stone-ground
months. mustard & fresh
snipped dill
> chopped almonds,
dried cherries &
almond extract
> peach preserves
& chopped
habanero pepper
> grated lemon,
lime & orange peel
> fresh blueberries
& maple syrup

For easy flavored butter recipes and other ways to use them, go to tasteofhome.com/plus
 COOK
SMART menu savers

thrifty
pork trio!
Got pork?
Make a roast
$
seasoned with
a tasty rub,
1.54*
then use
leftovers for
chili or a
stir-fry

PORK IN
ORANGE
SAUCE

*costs are per serving

MORE FOR $3 OR LESS! See page 6 for a list of other low-cost recipes in this issue.
28_tasteofhome.com APRIL⁄MAY 2009
pork in $ $
orange sauce 1.70 1.54
PREP/TOTAL TIME: 30 MIN.
YIELD: 4 SERVINGS

Marlene Kroll
CHICAGO, IL

“Here’s an Asian-inspired stir-fry

that pairs nicely with a cucumber
salad in vinaigrette dressing.”

1 cup uncooked long grain rice

2 tsp. cornstarch
1 tsp. sugar
1 tsp. ground ginger
german pork roast chunky chipotle
1 tsp. grated orange peel
PREP: 20 MIN.
pork chili
1 cup orange juice
BAKE: 1-3/4 HOURS + STANDING PREP: 15 MIN. COOK: 20 MIN.
1 tsp. soy sauce YIELD: 8 SERVINGS YIELD: 4 SERVINGS
2 celery ribs, chopped
Camie Hewitt Peter Halferty
2 medium carrots, thinly sliced REDMOND, OR CORPUS CHRISTI, TX
1/4 cup lightly salted cashews 3 Tbsp. olive oil “Perfect for using leftover pork roast,
1 Tbsp. canola oil 4 garlic cloves, minced this tasty, easy recipe can be made
2 cups cubed cooked pork 1 tsp. lemon juice ahead and reheated—it’s even better
the second day.”
1/2 cup chow mein noodles 1 tsp. stone-ground mustard TEST KITCHEN TIP
1 green onion, julienned 1 tsp. salt 1 medium green pepper, chopped You’ll find
Cook rice according to package 1/2 tsp. each dried oregano, thyme 1 small onion, chopped canned chipotle
directions. Meanwhile, in a small and rosemary, crushed 1 chipotle pepper in adobo sauce, peppers in the
bowl, combine the cornstarch, 1/4 tsp. pepper finely chopped ethnic section of
sugar, ginger and orange peel. Stir 1 boneless whole pork loin roast 1 Tbsp. canola oil your grocery
in orange juice and soy sauce until (3 to 4 lbs.) 3 garlic cloves, minced story. You can
smooth; set aside. 4 medium potatoes, peeled and 1 can (16 oz.) red beans, rinsed freeze any left-
In a large skillet or wok, stir-fry the cut into wedges and drained overs in an ice
celery, carrots and cashews in oil 3 medium onions, cut into wedges 1 cup beef broth cube tray in 1
until vegetables are crisp-tender. 1 medium yellow tomato, cut into 1/2 cup salsa Tbsp. amounts
Stir cornstarch mixture and add to wedges for future use
2 tsp. ground cumin
the pan. Bring to a boil; cook and
In a small bowl, combine the oil, 2 tsp. chili powder —ANNIE RUNDLE
stir for 1 minute or until thickened.
garlic, lemon juice, mustard and 2 cups cubed cooked pork
Add pork; heat through. Serve with
seasonings. Rub over roast. Place
rice; top with noodles and onion. 1/4 cup sour cream
on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 20 In a large saucepan, saute the
minutes. Add the potatoes, onions green pepper, onion and chipotle
and tomato to the pan; bake 40-70 pepper in oil until tender. Add
minutes longer or until a meat ther- garlic; saute 1 minute longer.
mometer reads 160° and vegeta- Add the beans, broth, salsa, cumin MONEY-SAVING
bles are tender. Let stand for 10 and chili powder. Bring to a boil. MEALS
minutes before slicing. Reduce heat; simmer, uncovered, Sign up for our free
for 10 minutes or until thickened. Menu$aver E-
Add pork; heat through. Serve with newsletter at taste
This tender roast is my husband’s sour cream. ofhome.com/menu
favorite meal. He even asks for it saver for more eco-
nomical recipes, tips
on his birthday! and coupons to print
and redeem at your
—CAMIE HEWITT supermarket
REDMOND, OR

APRIL⁄MAY 2009 tasteofhome.com_29

 COOK
SMART tips from a pro

eat the bowl!

TOH Food Editor Pat Schmeling shows you parmesan,
how to make crisp, lacey Parmesan baskets that walnut & arugula
taste as great as they look baskets
PREP/TOTAL TIME: 30 MIN.
YIELD: 6 SERVINGS

Anna Maria Wharton

STATEN ISLAND, NY

1 cup plus 2 Tbsp. shredded

1 2
Spread shredded Parmesan evenly in
heated crepe pan; add chopped nuts to
melted cheese
3 Want to impress? Serve up salad in crispy Parmesan
Invert hot cheese disk over bottom of an
inverted glass or custard cup; allow to
cool
Cook over medium-high heat 1-2 minutes
until edges are lightly brown; lift out of
pan with spatula
MAKE ’EM AHEAD. Store be-
tween layers of waxed paper in an
airtight container at room tempera-
ture for up to a week.
MINIS. Try baking smaller rounds
of the cheese mixture on parch-
ment paper in the oven at 350° for
8-10 minutes. Shape over smaller
glasses to fill for appetizers. Or,
leave flat and use as a garnish for
soup or potatoes.
VARIETY. Add 1-2 tsp. of your
favorite spice or fresh herbs.
baskets and just watch the reaction!
Parmesan cheese
2 Tbsp. finely chopped walnuts
SALAD:
4 cups fresh arugula or spring
mix salad greens
1/2 cup green grapes, halved
2 Tbsp. chopped walnuts
2 Tbsp. olive oil
1 Tbsp. raspberry vinegar
1/4 tsp. salt
1/8 tsp. pepper
Heat a small nonstick skillet over
medium-high heat. Sprinkle 3 Tbsp.
cheese and 1 tsp. walnuts over the
bottom of the skillet. Cook for 1-2
minutes or until edges are golden
brown and cheese is bubbly. Re-
move from the heat and let stand
for 30 seconds.
Using a spatula, carefully remove
cheese mixture and immediately
drape over an inverted glass with a
2-in. diameter bottom; cool com-
pletely. Repeat with remaining
cheese and walnuts, forming six
baskets.
For salad, in a large bowl, combine
the arugula, grapes and walnuts.
Whisk the oil, vinegar, salt and pep-
per; pour over arugula mixture and
toss to coat. Place 1/2 cup salad in
each basket. Serve immediately.
—ANNA MARIA WHARTON
STATEN ISLAND, NY

30_tasteofhome.com APRIL⁄MAY 2009

 COOK
SMART quick fix
Cook linguine according to pack-
age directions. Meanwhile, trim 1/4
in. off the bottoms of broccoli rabe
stems; discard coarse outer leaves.
Rinse broccoli rabe in cold water
and cut into 2-in. pieces; set aside.
In a large skillet, saute garlic in oil
for 1 minute. Add the broccoli rabe,
salt, pepper, pepper flakes and 1/2
cup broth. Bring to a boil.
Reduce heat; cover and cook for
3-5 minutes or until broccoli rabe is
tender. Drain linguine; add to the
pan. Stir in parsley and enough
remaining broth to moisten the
linguine. Sprinkle with cheese.

spinach pastrami
wraps
PREP/TOTAL TIME: 20 MIN.
YIELD: 4 SERVINGS

Rhonda Wilkinson
LEVITTOWN, PA

“With minimal ingredients, this

tasty roll-up makes a hearty lunch
or a no-fuss supper. You can also
slice and serve as appetizers.”

4 flour tortillas (10 in.),

room temperature
4 oz. cream cheese, softened
3/4 cup shredded cheddar cheese
I created this recipe 1/4 cup chopped red onion
because I needed a speedy 1/4 cup sliced Greek olives
1/2 lb. thinly sliced deli pastrami
entree with few ingredients. 1-1/2 cups fresh baby spinach
—MARY ANN LEE
CLIFTON PARK, NY
Spread tortillas with cream cheese;
sprinkle with cheddar cheese, onion
and olives. Top with pastrami and

fast & fabulous

spinach. Roll up tightly; secure with
toothpicks.

broccoli rabe 12 oz. uncooked linguine

& garlic pasta 1 lb. broccoli rabe
PREP/TOTAL TIME: 30 MIN.
3 garlic cloves, minced
YIELD: 4 SERVINGS 2 Tbsp. olive oil
Mary Ann Lee 1/4 tsp. salt
CLIFTON PARK, NY 1/4 tsp. pepper
“Broccoli rabe, or rapini, pairs so well 1/4 tsp. crushed red pepper flakes
with garlic to make this a great dish!” 1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan
cheese

APRIL/MAY 2009 tasteofhome.com_31

 oh-so-easy tomato
cream soup
PREP/TOTAL TIME: 20 MIN.
YIELD: 4 SERVINGS

Eileen Korecko
HOT SPRINGS VILLAGE, AR

2 cups milk

“
1 can (14-1/2 oz.)
diced tomatoes, undrained
I like to 1 pkg. (8 oz.) cream cheese,
make things softened
1/4 cup coarsely chopped fresh
that are basil
quick, easy 1/2 tsp. salt
and taste 1/8 tsp. pepper
good. This Place all ingredients in a blender;
cover and process until smooth.
recipe is all Transfer to a large saucepan; heat

”
three. through.
—EILEEN KORECKO
HOT SPRINGS VILLAGE, AR HURRY UP!
Send in your favorite fast-to-fix
recipes at taste ofhome.com/
submit

VARY THE RECIPES ON THESE PAGES TO SUIT YOUR TASTE...

Rapini and Garlic Pasta
1. Shaved hard cheese, like
Parmesan, dresses up this dish.
Simply run your vegetable peeler
over the block of cheese.
2. To make this dish heartier, add
cubed, cooked chicken.
Spinach Pastrami Wraps
1. For an interesting twist, use a
savory-flavored cream cheese.
2. Roll the tortilla tightly, and thinly
slice wraps for an easy appetizer.
3. No spinach on hand? Substitute
any lettuce instead!
4. Use whole wheat tortillas to
triple the fiber content.
Oh-So-Easy Tomato Soup
1. Italian-flavored diced tomatoes
would be great in this recipe!
If you use them, remember to
reduce the basil.
2. If you like more heat in this
recipe, use a can of diced tomatoes
and green chilies.
 COOK
SMART healthy choices

seasoned for
spring
Zesty seasonings in this versatile salad will liven up your meal
wild rice salad 1 cup cubed cooked chicken breast fer to a large bowl and cool
1 medium tomato, chopped completely.
PREP: 1-1/4 HOURS + CHILLING
YIELD: 4 SERVINGS. 1 bunch green onions, sliced Place green beans in a steamer
1/4 cup rice vinegar basket; place in a small saucepan
Robin Thompson over 1 in. of water. Bring to a boil;
TO YOUR ROSEVILLE, CA 1 Tbsp. sesame oil
HEALTH cover and steam for 8-10 minutes
3 cups water 1 garlic clove, minced or until crisp-tender.
You’ll find more 1/2 tsp. dried tarragon
good-for-you 1 cup uncooked wild rice Add the chicken, tomato, onions
ideas at tasteof 2 chicken bouillon cubes 1/4 tsp. pepper and green beans to the rice; stir
home.com/ 4-1/2 tsp. butter In a large saucepan, bring the until blended. Combine the
healthy 1 cup cut fresh green beans water, rice, bouillon and butter to a remaining ingredients; drizzle
boil. Reduce heat; cover and sim- over mixture and toss to coat.
mer for 45-60 minutes or until rice Refrigerate until chilled.
is tender. Drain if necessary; trans- Nutrition Facts: 1-1/2 cups equals 330 calories, 10 g
fat (4 g saturated fat), 39 mg cholesterol, 618 mg
sodium, 43 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 fat, 1 very lean meat,
1 vegetable.

It’s great on a hot day but equally tasty at room temperature

or warmed in the microwave. –ROBIN THOMPSON
ROSEVILLE, CA

34_tasteofhome.com APRIL/MAY 2009

 Connect to Rick Warren’s New Purpose Driven Community

Find hope and comfort by becoming a member of Rick

Warren’s Purpose Driven Connection. Join Pastor
Rick and a community of thousands of like-minded
people. You’ll receive all-new:
Purpose Driven Connection magazine
Rick Warren’s small group lessons on DVDs
Lesson enhancing study guides
FREE access to the Purpose Driven Connection
online community:
• Participate in inspiring discussions
• Connect with new and old friends
• Share what God is doing in your life
Connect at:
purposedriven.com/toh
or call 1-877-342-4642 TH1
 COOK
SMART kids in the kitchen

shell game
These tasty pasta shells make for great family
time in the kitchen
et your kids cookin’! Here’s a recipe that’s
G short on prep time and long on fun!
“I hear from many moms looking for things to
cook with their kids,” says TOH Food Director
Diane Werner. “When I tried Dolores Betchner’s
Easy Stuffed Shells, I thought it would be a fan-
tastic recipe to make with a child.
“The adult would, of course, boil the noo-
dles, but the kids can fill them with meat-
balls and top with cheese. It’s a great way to
instill a love of cooking in a child.”
And Diane has this tip for moms (or dads):
While you’re boiling the noodles, let the
kids snack on any cooked broken pasta.
“I used to give my children the
cooked, broken shells,” Diane re-
calls. “You’d have thought I’d
given them a piece of cake!”
easy stuffed shells
PREP: 20 MIN. BAKE: 40 MIN.
YIELD: 12 SERVINGS
Dolores Betchner
CUDAHY, WI
“I put this recipe together one day
when we had unexpected guests. It
was an immediate hit and is now a
family favorite.”
1 pkg. (12 ounces) jumbo
pasta shells
1 jar (26 oz.) spaghetti sauce
36 frozen cooked Italian meatballs
(1/2 oz. each), thawed
2 cups (8 oz.) shredded part-skim
mozzarella cheese
Cook pasta according to package
directions; drain and rinse in cold
water. Place 1/2 cup sauce in a
greased 13-in. x 9-in. baking dish.
Place a meatball in each shell;
transfer to prepared dish. Top with
remaining sauce and sprinkle with
cheese.
Cover and bake at 350° for 35 min-
utes. Uncover; bake 5-10 minutes
longer or until bubbly and cheese is
melted.

GET OUT YOUR CRAYONS! Download a new coloring book page and recipe at tasteofhome.com/kids

SMALL FRY COOKS AT WORK

Send us pictures of your junior chefs
and the recipes you prepare with them to
editors@tasteofhome.com. Please put
“Kids in the Kitchen” in the subject line.
Evan Robey, 3 The Bucks — Asa, 13; Kaylee Umbright, Blair Etoch, 10
Rochester, NY Levi, 10; Curtis, 15 18 mos. Ridgecrest, CA
Buckfield, ME Springfield, MO
36_tasteofhome.com APRIL/MAY 2009
 COOK
SMART party of two
perfect pair
These crab cakes are spiced just right, and the
sauce is the perfect accent. —KATIE SLOAN
carolina crab cakes
PREP: 10 MIN. + CHILLING
COOK: 10 MIN. YIELD: 2 SERVINGS
Katie Sloan
CHARLOTTE, NC
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup mayonnaise
1 tsp. grated onion
1/2 tsp. minced fresh parsley
1/2 tsp. Worcestershire sauce
COMFORT FOODS FOR 2!
In the special Cooking for 2 Comfort Food Recipe Cards
issue, you’ll get 104 great recipes for comforting classics
pared down for two so you won’t have days of leftovers.
Pick up a copy wherever magazines are sold starting April 21.
TOH FIELD EDITOR
CHARLOTTE, NC
1/8 tsp. seafood seasoning
1/8 tsp. ground mustard
Dash pepper
Dash hot pepper sauce
1 can (6 oz.) crabmeat,
drained, flaked and cartilage
removed
1 Tbsp. canola oil
MUSTARD SAUCE:
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 Tbsp. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
In a small bowl, combine the first
10 ingredients. Fold in crab. Refrig-
erate for 30 minutes. Meanwhile,
combine sauce ingredients.
APRIL/MAY 2009
In a large skillet, heat oil over
medium heat. Drop crab mixture by
1/4 cupfuls into the pan; cook for
3-5 minutes on each side or until
golden brown. Serve with sauce.
creamy
bow tie pasta
PREP/TOTAL TIME: 25 MIN.
YIELD: 2 SERVINGS
Kathy Kittell
LENEXA, KS
Add a little zip to your meal with
this saucy pasta. It’s a great
accompaniment to almost any dish.
1 cup uncooked bow tie pasta
1-1/2 tsp. butter
2-1/4 tsp. olive oil
1-1/2 tsp. all-purpose flour
1/2 teaspoon minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbps. water
2 Tbsp. shredded Parmesan
cheese
1 Tbsp. sour cream
Cook pasta according to package
directions. Meanwhile, in a small
saucepan, melt butter. Stir in the
oil, flour, garlic and seasonings until
blended. Gradually add the milk,
broth and water. Bring to a boil;
cook and stir for 2 minutes or until
slightly thickened.
Remove from the heat; stir in
cheese and sour cream. Drain
pasta; toss with sauce.
tasteofhome.com_37
 COOK
SMART eat, shrink & be merry

poultry
BY JANET &
GRETA PODLESKI
in motion
These scrumptious turkey and chicken recipes
will really move you!

gobble-icious COATING

turkey strips 2/3 cup sweetened

PREP: 30 MIN. + MARINATING
BAKE: 10 MIN. YIELD: 6 SERVINGS
You’ll get a kick out of these sesame-
and-coconut-crusted strips served
with a fruity pineapple-plum sauce.
MARINADE
1 egg
1/4 cup hoisin sauce
1 tsp dark sesame oil
1-1/2 lbs boneless, skinless turkey
breast, cut into strips (about
1 x 4 inches)
shredded coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry
bread crumbs
1/4 tsp each salt, garlic powder
and onion powder
1/8 tsp cayenne pepper
SAUCE
1/2 cup plum sauce
1/3 cup unsweetened frozen
pineapple juice concentrate,
thawed
1-1/2 tsp each prepared yellow
mustard and cornstarch
In a large bowl, whisk together egg,
hoisin sauce, and sesame oil. Add
turkey strips and (using your
hands) toss to coat with marinade.
Cover and refrigerate for 30 min-
utes (or longer if possible).
Meanwhile, place coconut and
sesame seeds in a small dry skillet
over medium heat. Cook until
golden brown, stirring fre-
quently. Be careful not to

38_tasteofhome.com APRIL/MAY 2009

burn them! Transfer toasted co-
conut and sesame seeds to a small
Contrary to popular belief, the strongest
pie plate or shallow dish and let muscle in the body is not the heart—
cool. Add bread crumbs, salt, garlic it’s the tongue! Bet you didn’t know that
powder, onion powder and cayenne
pepper. Mix well and set aside. tongue prints are as unique as fingerprints.
Preheat oven to 450°F. Working Could this be another way to lick crime?
one at a time, shake excess
marinade from turkey strips and
roll in crumb mixture. Make sure
strips are well coated with crumbs. Preheat oven to 400°F. Spray a
Place on a cookie sheet that has 9 x 13-inch baking pan with cooking
been sprayed with cooking spray. spray. Arrange chicken thighs in On a diet?
Repeat with remaining strips and pan in a single layer. Go to the paint
coconut mixture. Spray tops of sticky chicky store. You can
strips with a light coating of cook- Whisk together all sauce ingredi-
PREP: 20 MIN. BAKE: 40 MIN. ents in a medium bowl. Pour evenly
get thinner
ing spray. Bake on middle oven there.
rack for 6 minutes. Remove from YIELD: MAKES 8 SERVINGS over chicken. Turn pieces to coat
oven and gently turn pieces over. Even if your kids are picky, there’s no
both sides with sauce. Bake, uncov-
Spray other side with a light coat- way they’ll call these “icky!” ered, for about 40 minutes, or until
ing of cooking spray. Return to the chicken is no longer pink in
16 boneless, skinless chicken thighs the center.
oven and bake about 4 more min- (about 3 lbs)
utes, until coating is lightly Remove chicken from pan and
browned and turkey is cooked SAUCE keep warm. Carefully pour sauce POP
through. 1/2 cup your favorite barbecue from pan into a small pot. Bring to QUIZINE
sauce (hickory flavored is nice!) a boil over medium-high heat.
While strips are baking, prepare What do you call the
1/4 cup reduced-sodium soy sauce Combine cornstarch with an equal
sauce. Combine all sauce ingredi- seeds inside a grape?
ents in a small saucepan and cook 1/4 cup red wine vinegar amount of water and mix until a. annoying
over medium heat until sauce is 1/4 cup liquid honey or maple syrup smooth. Add to sauce. Cook until
sauce is bubbly and has thickened, b. pips
bubbly and has thickened. 1 tbsp chili powder
about 1 minute. Serve hot chicken c. hulls
Keep warm. 1 tbsp Dijon mustard
with extra sauce on top. d. Brad’s Pits
Serve hot strips with warm dipping 1 tbsp grated gingerroot
sauce. Enjoy! Per serving: 287 calories, 7.1 g total fat (1.7 g saturated At weddings in the
2 tsp minced garlic fat), 32 g protein, 19 g carbohydrate, 0.5 g fiber, 141 mg
Czech Republic, it’s
cholesterol, 590 mg sodium
Per serving with sauce: 342 calories, 7.1 g total fat (3.4 g
saturated fat), 30 g protein, 39 g carbohydrate, 2 g fiber,
1 tsp ground cumin customary to throw
106 mg cholesterol, 544 mg sodium 1 tbsp cornstarch “BLANK” at the
bride and groom in-
stead of rice. Is it…
TWINKIE, TWINKIE, LITTLE STAR a. punches
After dieting awhile, you can get obsessed with the idea of eating. Ever try singing to take your mind b. coins
off food? Go ahead, try it: Gumdrops keep fallin’ on my head...Ain’t nothin’ but a hot dog...The farmer in the c. peas
deli. It just doesn’t work. Neither does dieting. In fact, diets stink. They’re unrealistic and temporary, put- d. hockey pucks
ting us in a voluntary state of famine. Funny that we’d starve ourselves to death, hoping we’ll live ANSWERS BELOW
longer. (We like to say that dieting is only wishful shrinking!)
And how about those diet programs with the boot-camp mentality? They tell you what to eat (their
food), when to eat it and that you have to eat all of it. That’s not a diet, it’s living with your parents! No
wonder 95% of diets fail.
Forget about dieting and get on with healthy living! Changing your eating habits doesn’t always mean
eating less, it means eating better. And that’s something to sing about.

BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who
bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test
Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress. Order
now at ShopTasteofHome.com or call 1-800/717-9011.

ANSWERS: (B) PIPS. THANK HEAVEN—GLADYS KNIGHT AND THE GRAPE SEEDS JUST DIDN’T HAVE A GOOD RING TO IT!
(C) PEAS. THIS EXPLAINS THE ORIGIN OF THE EXPRESSION “SPEAK NOW, OR FOREVER HOLD YOUR PEAS.” APRIL/MAY 2009 tasteofhome.com_39
 COOK
SMART cooking school
MARY JANICE
REISDORF
Our shows are such fun. They feel like
family; I love seeing people win prizes!
“FUN!” is how Mary Janice Reisdorf describes her job as TOH Cooking School culinary
specialist for the upper Midwest. With a certificate from Le Cordon Bleu Culinary In-
stitute in London and an associates degree in culinary arts from Kendall College in
Chicago, she’s certainly got a wealth of info to share!
Q: Who taught you to cook?
A: I had a huge interest in cooking from
a young age. I always cooked with my
mom, and she’d buy me cookbooks with
new recipes to try. My family has a ranch
on the Texas-Mexico border, and our
cook, Aurelio, would make tortillas for
every meal, so I cooked a lot with him,
too. With practice, my tortillas are much
better now!
Q: How does cooking fit
into your daily life?
A: When I’m on the road, the only cook-
ing I do is on stage. But when I’m home,
my husband and I like to have theme
nights, such as Thai food or barbecue. He’s
a great help in the kitchen, and we have
a blast exploring new recipes together.
Q: What are some of your
favorite TOH recipes?
A: I love Seafood Enchiladas from Donna
Roberts of Shumway, Illinois, and serve
them often with Frozen Lemon-Berry
Margaritas from Julie Hieggelke of
Grayslake, Illinois. I like having the op-
tion of making them with or without
alcohol.
OLÉ
For Mary Janice’s favorite Seafood
Enchiladas recipe, visit tasteofhome.
com/plus
40_tasteofhome.com APRIL/MAY 2009
frozen lemon-berry
margaritas
PREP/TOTAL TIME: 15 MIN.
YIELD: 4 SERVINGS.
Julie Hieggelke
GRAYSLAKE, IL
6 lime wedges
3 Tbsp. coarse sugar
2/3 cup lemonade concentrate
1 cup frozen unsweetened raspberries
2 cups ice cubes
1 pkg. (16 oz.) frozen sweetened sliced
strawberries, partially thawed
1/2 cup frozen blueberries
1 Tbsp. sugar
1/2 cup tequila, optional
Using lime wedges, moisten the rims of six
margarita or cocktail glasses. Set aside
limes for garnish. Sprinkle coarse sugar on
a plate; hold each glass upside down and
dip rim into sugar. Set aside. Discard
remaining sugar on plate.
In a blender, combine the lemonade
concentrate and raspberries; cover and
process until blended. Press mixture
through a fine meshed sieve; discard
seeds. Return raspberry mixture to
blender; add ice, strawberries, blueberries,
sugar and tequila if desired. Cover and
process until smooth.
Pour into prepared glasses. Garnish with
reserved limes.
CONTEST breakfast & brunch

Mom is going to
feel extra-special
when you start her
Mother’s Day (or
any day) with one
of our 12 enticing
contest winners

wake-up
call
CONTEST
WINNER

ENTER
OUR NEXT
Jo Groth CONTEST!
GROUND
BEEF
The sky’s the limit when you’ve got
economical ground beef on hand.
There are hundreds of dishes you
can make with this versatile meat,
and we want your best…from saucy
appetizer meatballs to savory
ground beef bakes and everything
in between. Send them in, and you
could win $500 for 1st place, $300
for 2nd and $150 for 3rd. Nine run-
ners-up will receive the current
Contest Winning Annual Recipes

best of
cookbook.

HERE’S WHAT WE’RE

LOOKING FOR:
Hearty chili, soups

“The recipe
is easy to
double or
the brunch
Sometimes, sharing a recipe pays off in ways you never expect. Just ask
Jo Groth, a Taste of Home field editor from Plainfield, IA.
and salads
Comforting casseroles,
meatloaf and meatballs
Dressed-up burgers
Years ago, a neighbor gave Jo the recipe for individual, sausage-filled grilled to perfection
triple, and
strudels. Jo would make them for family and large gatherings, substitut-
the strudels ing ham for the sausage, and they were always a hit. So when she entered Savory appetizers and
freeze won- the Ham & Cheese Breakfast Strudels in our “Breakfast and Brunch” recipe skillet meals…and
derfully, so contest, our judges ate them up, awarding her the $500 Grand Prize. don’t forget recipes for
Jo, a fourth-grade teacher, and husband Randy, a veterinarian, are empty Italian, Mexican and other
you can nesters with three daughters and one son. Although she now cooks for ethnic dishes!
make them two, that doesn’t stop her from cooking and baking for a crowd.
ahead.” She made 300 of the strudels for her oldest daughter’s graduation party
and baked over 20 cheesecakes for each of her daughters’ weddings. ENTRY DEADLINE IS
Jo also prepares the meal for Randy’s office Christmas party...and makes June 15, 2009
more than 20 kinds of candy to give as holiday gifts.
Winners will be announced in the
That sharing spirit extends outside the kitchen. Part of her Grand Prize Feb/March 2010 issue.
money will go to her church’s flood relief fund. She’ll also treat her fam-
ily to dinner at a favorite restaurant. “My favorite thing to make for sup-
per is reservations,” she jokes, “and we seldom eat out!” YOU COULD
WIN $500!
JO’S TIP: “To freeze, place cooled strudels on a cookie sheet lined with plastic or Visit tasteofhome.com/
waxed paper and freeze. Once frozen, transfer strudels to a freezer container, lay- recipecontests today to enter!
ering waxed paper, parchment or plastic wrap between them for easy removal.”

42_tasteofhome.com APRIL/MAY 2009

ham & cheese oatmeal brulee
breakfast strudels with ginger cream

fruit salad with o.j. reduction sunny morning doughnuts

 OAT MEAL BRULEE
WIT H GINGER CREAM

HAM & CHEESE

BREAK FAS T S T RUDELS
PREP: 30 MIN. BROIL: 10 MIN. PREP: 25 MIN. BAKE: 15 MIN.
YIELD: 4 SERVINGS YIELD: 6 SERVINGS

GINGER CREAM:
1/2 cup heavy whipping
cream
2 slices fresh gingerroot
(about 3/4-inch diameter)
1 cinnamon stick (3 in.)
1 Tbsp. grated orange peel
3 Tbsp. maple syrup
//
3 Tbsp. butter, divided 1/4 lb. ground fully cooked
1/4 cup chopped dried ham (about 3/4 cup)
apricots 2 Tbsp. all-purpose flour
1 cup milk
6 sheets phyllo dough
1/4 cup dried cherries,
chopped 1/2 cup butter, melted
1/3 cup shredded Swiss
cheese 1/4 cup dry bread crumbs
1/2 tsp. salt
2 Tbsp. grated Parmesan TOPPING:
3 Tbsp. brown sugar cheese 2 Tbsp. grated Parmesan
cheese
2 Tbsp. butter 1/4 tsp. salt

2 Tbsp. minced fresh parsley

1 cup fresh or frozen 5 eggs, beaten

//
1/8 tsp. ground nutmeg unsweetened raspberries,
OATMEAL:
thawed In a small saucepan, melt 2 Tbsp. butter. Stir in flour until smooth; gradually
4 cups water 1/4 cup sugar add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in
cheeses and salt. Set aside.
2 cups old-fashioned oats
In a large nonstick skillet, melt remaining butter over medium heat. Add eggs
to the pan; cook and stir until almost set. Stir in ham and reserved cheese
sauce; heat through. Remove from the heat.
In a small saucepan, bring the cream, ginger, cinnamon and orange peel
Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo
to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from covered with plastic wrap and a damp towel to prevent it from drying out.)
the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside. Brush with melted butter. Sprinkle with 2 tsp. bread crumbs. Fold in half length-
In a large saucepan over medium heat, bring water to a boil. Add the wise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from
oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove a short side. Fold side and edges over filling and roll up.
from the heat; stir in brown sugar and 1/4 cup ginger cream. Cover Brush with butter. Repeat. Place desired number of strudels on a greased bak-
and let stand for 2 minutes. ing sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake at 375° for 10-
15 minutes or until golden brown. Serve immediately.
Grease four 10-oz. ramekins with the butter; add raspberries. Spoon To freeze and bake strudels: Individually wrap uncooked strudels in waxed
oatmeal over the top; sprinkle with sugar. Place on a baking sheet. paper and foil. Freeze for up to 1 month. Place 2 in. apart on a greased baking
Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until
Serve with remaining ginger cream. golden brown.
tasteofhome.com tasteofhome.com
SUNNY MORNING
// DOUGHNUTS

FRUIT SALAD WITH

// O.J. REDUCTION

PREP: 30 MIN. + CHILLING COOK: 5 MIN./BATCH PREP: 15 MIN. COOK: 25 MIN.

YIELD: 20 DOUGHNUTS YIELD: 12 SERVINGS (3/4 CUP EACH)

4-1/2 to 5 cups 1 cup milk 2 medium red apples, 1 cup orange juice
all-purpose flour cubed
1/4 cup canola oil 1/3 cup sugar
1-1/4 cups sugar 1 medium green apple,
2 Tbsp. orange juice cubed 2 medium navel oranges,
4 tsp. baking powder peeled, sectioned and
4 tsp. grated orange peel 2 medium peaches, chopped
1 tsp. salt cubed
Oil for deep-fat frying 2 cups fresh blueberries
3 eggs, beaten 2 Tbsp. lemon juice
Confectioners’ sugar
Place the apples, peaches and lemon juice in a large bowl. Cover
In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and with water; set aside.
salt. Combine the eggs, milk, oil, orange juice and peel; stir into dry
ingredients just until moistened. Stir in enough remaining flour to In a small saucepan, combine orange juice and sugar. Bring to a boil;
form a soft dough. Cover and refrigerate for at least 1 hour. cook until liquid is reduced to about 1/2 cup. Drain apple mixture.
Add the oranges, blueberries and orange juice mixture; toss to coat.
Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a
floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat Nutrition Facts: 3/4 cup equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg
sodium, 19 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.
fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden
brown on both sides. Drain on paper towels. Dust with confection-
ers’ sugar.

tasteofhome.com tasteofhome.com

44_tasteofhome.com APRIL/MAY 2009

bistro breakfast panini cappuccino cinnamon rolls

blueberry cheesecake bear’s breakfast burritos

flapjacks
 CAPPUCCINO
CINNAMON ROLLS

BIS T RO BREAK FAS T PANINI

PREP: 45 MIN. + RISING BAKE: 25 MIN.
YIELD: 1 DOZEN

1 pkg. (1/4 oz.) active dry 1 cup packed brown sugar

yeast
4 tsp. instant coffee granules
1 cup warm water (110° to 115°)
2 tsp. ground cinnamon
3/4 cup warm milk (110° to 115°) PREP/TOTAL TIME: 25 MIN.
ICING:
1/2 cup buttermilk 2 Tbsp. butter, softened YIELD: 2 SERVINGS
3 Tbsp. sugar 1 to 2 Tbsp. milk
6 bacon strips 3 oz. Brie or Camembert
//

2 Tbsp. butter, softened 2 tsp. cappuccino mix

cheese, thinly sliced
1-1/4 tsp. salt 1-1/2 cups confectioners’ 1 tsp. butter
sugar 8 thin slices apple
5-1/2 to 6 cups all-purpose flour 4 eggs, beaten
1/2 tsp. vanilla extract 1/2 cup fresh baby
FILLING: 4 slices sourdough bread spinach

//
1/4 cup butter, melted (3/4 inch thick)
2 Tbsp. butter, softened
In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, 1/8 tsp. salt
sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir 1/8 tsp. pepper
in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 min- In a large skillet, cook bacon over medium heat until crisp. Remove
utes. Place in a greased bowl, turning once to grease the top. Cover and let rise to paper towels to drain.
in a warm place until doubled, about 1 hour.
Meanwhile, heat butter in a large skillet over medium heat. Add
Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rec-
tangle; brush with butter. Combine the brown sugar, coffee granules and cin-
eggs; cook and stir until set.
namon; sprinkle over dough to within 1/2 in. of edges. Place eggs on two slices of bread; sprinkle with salt and pepper.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 Layer with cheese, apple, bacon, spinach and remaining bread. But-
slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover ter outsides of sandwiches. Cook on a panini maker or indoor grill
and let rise until doubled, about 30 minutes. for 3-4 minutes or until bread is browned and cheese is melted.
Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In
a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm.
tasteofhome.com tasteofhome.com
BLUEBERRY CHEESECAKE
// FLAPJACKS
BEAR’S BREAKFAST
// BURRITOS

PREP: 45 MIN. COOK: 15 MIN. PREP: 30 MIN. COOK: 5 MIN./BATCH

YIELD: 12 SERVINGS YIELD: 12 PANCAKES (3/4 CUP TOPPING)

2 pkg. (22-1/2 oz. each) 1 large sweet red pepper,

frozen hash brown patties
15 eggs
2 Tbsp. chili powder
2 Tbsp. garlic salt
1 Tbsp. ground cumin
1/2 lb. uncooked chorizo or
bulk spicy pork sausage
6 jalapeno peppers, seeded
and minced
1 large green pepper, chopped
chopped 1 pkg. (3 oz.) cream 1/4 tsp. salt
cheese, softened
1 large onion, chopped 2 eggs, lightly beaten
3/4 cup whipped topping
1 bunch green onions, 1-1/4 cups buttermilk
chopped 1 cup all-purpose flour
1/4 cup butter, melted
3 cups salsa 1/2 cup graham cracker
1 pkg. (28 oz.) flour tortillas crumbs 1 cup fresh or frozen
(12 in.), warmed blueberries
1 Tbsp. sugar
4 cups (16 oz.) shredded 3/4 cup maple syrup,
Monterey Jack cheese 1 tsp. baking powder warmed
Sour cream, optional 1/2 tsp. baking soda Additional blueberries,
optional

Cook hash browns according to package directions; crumble and keep For topping, in a small bowl, beat cream cheese and whipped top-
warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and ping until smooth. Chill until serving.
cumin. Set aside.
In a large bowl, combine the flour, cracker crumbs, sugar, baking
In a large skillet, cook the chorizo, jalapenos, peppers and onions over powder, baking soda and salt. Combine the eggs, buttermilk and
medium heat until meat is no longer pink; drain. Add reserved egg mixture;
butter; add to dry ingredients just until moistened. Fold in
cook and stir over medium heat until eggs are set. Stir in salsa.
Editor’s Note: Editor’s Note: blueberries.
When cutting Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center If using frozen
hot peppers, on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends blueberries, do Pour batter by 1/4 cupfuls onto a greased hot griddle; turn
disposable not thaw them when bubbles form on top. Cook until the second side is
over filling and roll up. Wrap each burrito in waxed paper and before adding
gloves are rec- golden brown. Spread topping over pancakes. Top with
foil. Serve warm with sour cream if desired. Cool remaining bur- to the pancake
ommended.
Avoid touching ritos to room temperature; freeze for up to 1 month. batter. Be sure warm syrup; sprinkle with additional blueberries if desired.
your face. to thaw any
To use frozen burritos: Remove foil and waxed paper. Place bur- berries used
ritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for in the optional
50-55 minutes or until heated through. garnish.
tasteofhome.com tasteofhome.com

46_tasteofhome.com APRIL/MAY 2009

raspberry cheese benedict eggs in pastry
blintz bake

spiral omelet supreme petite sticky buns

 RAS PBERRY CHEESE
// BLINT Z BAK E
BENED ICT EGGS IN PAST RY
PREP: 30 MIN. BAKE: 20 MIN. PREP: 25 MIN. BAKE: 40 MIN. + STANDING
YIELD: 4 SERVINGS YIELD: 12 SERVINGS
2 egg yolks 7 eggs, divided 1/2 cup orange juice FILLING:
2 egg yolks
2 Tbsp. lemon juice 2 Tbsp. milk 6 eggs
1 tsp. Dijon mustard 1 pkg. (17.3 oz.) frozen puff 1 tsp. vanilla extract
2 egg whites
1/2 cup butter, melted pastry, thawed 2 cups (16 oz.) 4% cottage
1 cup (4 oz.) shredded cheddar 1-1/2 cups (12 oz.) sour cheese
Dash cayenne pepper cream
cheese 1 pkg. (8 oz.) cream cheese,
2 cups cubed fully cooked ham 1 cup all-purpose flour
1 Tbsp. water softened
2 green onions, chopped 1/2 cup sugar
Minced fresh tarragon, 1/4 cup sugar
1 Tbsp. butter optional
1/4 cup butter, softened TOPPING:
2 tsp. baking powder 1 pkg. (12 oz.) frozen
In a double boiler over simmering water or a small heavy saucepan, constantly unsweetened raspberries,
whisk the egg yolks, lemon juice and mustard until mixture begins to thicken 1 tsp. grated orange peel thawed
//

and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter,
whisking constantly. Whisk in cayenne.
Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water.
Keep warm, stirring occasionally, until ready to use.
In a large skillet over medium heat, cook and stir ham and onions in butter until
onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to
the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved
hollandaise sauce. Set aside.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x
9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half
of each rectangle; sprinkle with cheese.
Beat water and remaining egg; brush over pastry edges. Bring an opposite
corner of pastry over the egg mixture; pinch seams to seal. With a small sharp
knife, cut several slits in the top.
Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at
400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise
sauce. Sprinkle with tarragon if desired.
tasteofhome.com
SPIR AL OMELET SUPREME
// PETITE STICKY BUNS
1 tsp. vanilla extract 2 Tbsp. cornstarch
Dash salt 3/4 cup orange juice
Mandarin oranges, optional
Combine the first 11 ingredients in a blender. Cover and process until
smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in.
x 9-in. baking dish.
For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and
sugar in a blender. Cover and process until smooth. Spoon filling over bat-
ter; cut through with a knife to swirl. Top with reserved batter. Bake, uncov-
ered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle).
Let stand for 10 minutes before cutting.
For topping, press raspberries through a strainer; discard seeds and pulp. In
a small saucepan, combine cornstarch and orange juice until smooth; stir in
raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thick-
ened. Serve with blintz bake. Top with mandarin oranges if desired.
tasteofhome.com

PREP: 30 MIN. + RISING BAKE: 15 MIN. PREP: 20 MIN. BAKE: 20 MIN.

YIELD: 2 DOZEN YIELD: 8 SERVINGS

3 to 3-1/4 cups TOPPING: 4 oz. cream cheese, 1 cup sliced fresh

all-purpose flour 1 cup packed brown sugar softened mushrooms
1/4 cup sugar 3/4 cup butter, cubed 3/4 cup milk 1 small onion, chopped
1 pkg. (1/4 oz.) 3/4 cup chopped pecans, 1/4 cup plus 2 Tbsp. 2 tsp. canola oil
active dry yeast toasted grated Parmesan cheese,
divided 1-1/2 cups (6 oz.)
1 tsp. salt 2 Tbsp. honey shredded part-skim
2 Tbsp. all-purpose flour mozzarella cheese
1-1/4 cups milk 1 tsp. ground
cinnamon 12 eggs 1 plum tomato, seeded
1/4 cup butter, cubed and chopped
1/2 tsp. maple 1 large green pepper,
1 egg chopped 1-1/4 tsp. Italian seasoning,
//

flavoring
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small
saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients;
beat just until moistened. Add egg; beat until smooth. Stir in enough re-
maining flour to form a firm dough (dough will be sticky). Do not knead.
Cover and let rise in a warm place until doubled, about an hour.
In a small saucepan over low heat, cook topping ingredients until but-
ter is melted. Drop by rounded teaspoonfuls into 24 well-greased
muffin cups.
Stir dough down. Fill greased muffin cups half full. Cover and let rise
in a warm place until doubled, about 30 minutes.
Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15
minutes or until golden brown. Cool for 2 minutes before inverting
onto baking sheets. Transfer to serving platters. Serve warm.
tasteofhome.com
divided
Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan
with parchment paper; grease the paper and set aside.
In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4
cup Parmesan cheese and flour until blended. In a large bowl, beat
eggs; add cream cheese mixture and mix well. Pour into prepared pan.
Bake at 375° for 20-25 minutes or until set. Meanwhile, in a large skil-
let, saute the pepper, mushrooms and onion in oil until crisp-tender.
Keep warm.
Turn omelet onto a work surface; peel off parchment paper. Sprinkle
with vegetable mixture, mozzarella cheese, tomato and 1 tsp. Italian
seasoning. Roll up jelly-roll style, starting with a short side. Place on a
serving platter. Sprinkle with remaining Parmesan cheese and Italian
seasoning.
tasteofhome.com

48_tasteofhome.com APRIL/MAY 2009

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Don’t Delay. There’s a lot of things cooking in Greendale!


OLIVE OIL
PANCAKES,
ANYONE?
Who could resist when chef
José Andrés prepared them
for the Taste of Home staff,
right in our Test Kitchen?
Familiar from his Made in
Spain public TV show, José is
most animated when he’s
talking about cooking for
his wife and daughters.
“My daughter came home
from a sleep-over party and
yelled, ‘Daddy, Daddy, we
have to make pancakes!’”
he recalled as he flipped
flapjacks for us. “They’re
not common in Spain,
where we lived until the
early 1990s. Now we make
them often.” Uncommonly
good, José’s pancakes are
sizzled in olive oil, sprinkled
with dark chocolate and
drizzled with honey.
A TASTY MISSION
“I try to bring a taste of
Spain to America,” ex-
plained the chef, widely
credited with bringing
Spanish-style tapas cuisine
to the U.S. “I love to show
families how easy it is to
cook Spanish dishes and
introduce them to Spanish
ingredients.”
Healthy, flavorful olive oil
tops his list; he proudly as-
serts that Spain produces
more of it than any other
country in the world. His
fresh-tasting cojondongo—or
tomato bread salad—fea-
tures extra-virgin olive oil.
“Don’t be afraid to try
something new,” he said. “If
you think about it, every
food that’s traditional was
once new and modern.”
TV chef
José Andrés
visited TOH—
and cooked
breakfast!
SPANISH
ACCENT
 José’s Latin charm lit up the faces of our staff. From left: José presenting Editor in Chief Catherine
Cassidy her birthday pancakes; with Senior Art Director Sandy Ploy; autographing a cookbook for
Food Editor Pat Schmeling, and with Food Director Diane Werner.

cup of the pancake mixture into the 1 tablespoon chopped fresh

pan and cook until golden brown. flat leaf parsley
Flip the pancake with a spatula and Sea salt to taste
cook until golden brown on the 1 tablespoon sherry vinegar
second side. Transfer the pancake
1 green bell pepper, seeded
to a warm oven. Repeat with the and diced
remaining batter, adding more olive
1 scallion, thinly sliced
oil to the pan as needed. To serve,
drizzle the pancakes with honey 1 cup quartered green olives
and garnish with mint. Preheat oven to 400°F.
Cut the bread into 1-inch cubes
and toss in a mixing bowl with 2
olive oil pancakes tablespoons of the olive oil. Spread
the bread on a sheet pan and bake
When PREP/TOTAL TIME: 25 MIN.
on the middle rack until golden
YIELD: 4 SERVINGS
kids flip brown, about 5 minutes. Set the
their first 1-3/4 cups all-purpose flour croutons aside to cool.
pancake, 2 tablespoons sugar Cut 4 of the tomatoes in half. Place
it’s a 2 teaspoons baking powder a grater over a mixing bowl. Rub
1/2 teaspoon baking soda the cut surface of the tomatoes
‘coming of over the grater until all of the flesh
age’ in the 1/4 teaspoon salt
is grated; discard the skin. Spoon
1 egg, lightly beaten
kitchen. the tomato pulp into a fine mesh
1-1/2 cups buttermilk cold tomato bread strainer set over a large bowl. Allow
—JOSÉ ANDRÉS
. 4 tablespoons extra-virgin olive oil, salad the pulp to drain for 30 minutes.
plus more if necessary Reserve the drained pulp. Finely
1/3 cup dark chocolate, preferably PREP: 25 MIN. + STANDING dice the remaining two tomatoes.
Spanish, broken into small pieces YIELD: 4 SERVINGS
Using a mortar and pestle, smash
1/4 cup honey, preferably Spanish 2 thick slices rustic bread the garlic cloves together with the
lemon honey (about 4 ounces) pimentón, parsley and a pinch of
Fresh mint leaves 6 tablespoons extra-virgin salt to make a smooth paste. (The
Mix the flour, sugar, baking powder, olive oil salt stops the garlic from slipping at
baking soda and salt together in a 6 ripe plum tomatoes the bottom of the mortar as you
MADE IN
SPAIN! mixing bowl. Whisk in the egg, but- 1/2 garlic clove, peeled pound it down.) Whisk 3 table-
For more about José termilk and 2 tablespoons of the spoons of the olive oil and the
1/4 teaspoon sweet pimentón
Andrés, his Made in olive oil until you have a smooth (Spanish smoked paprika) vinegar together in a small bowl
Spain and Tapas cook- batter, then stir in the chocolate then stir in the garlic-parsley paste.
books, and tips for
cooking with olive oil, pieces. In a mixing bowl, combine the crou-
go to tasteofhome. Heat the remaining 2 tablespoons tons, peppers, diced tomatoes, scal-
com/joseandres lions and olives and toss together.
of olive oil in a medium sauté pan
over medium-low heat. Ladle 1/4 Pour in the dressing and mix well.
To serve, spread the reserved
tomato pulp on a serving platter
ABOUT CHEF JOSÉ ANDRÉS and drizzle with the remaining ta-
It’s not an official title, but José Andrés is considered Spain’s culinary am- blespoon of olive oil. Top with the
bassador to the U.S. Likely you’ve seen him cooking on José: Made in
PHOTO: Pablo Deloy

Spain…victorious on Iron Chef…or as a guest on other TV shows. bread salad and season to taste
He lives in the Washington, D.C. area with his wife and three with salt.
daughters, and is chef/owner of several restaurants. His rollicking
sense of humor and animated style had us in stitches while he
whipped up breakfast in the TOH Test Kitchen, at right.

APRIL/MAY 2009 tasteofhome.com_51

 &
ELEGANT,
EASY AND
“INDIVIDUALLY
PACKAGED,”
THESE TREATS

ONE
WILL MAKE
EVERY GUEST
FEEL SPECIAL!

ONLY
BUILD YOUR
OWN TRIFLE BAR, P. 54
 strawberry
mousse parfaits
PREP: 30 MIN. + CHILLING
YIELD: 12 SERVINGS
Mary Lou Timpson
COLORADO CITY, AZ
This luxurious mousse is beautiful,
easy and melt-in-your-mouth
delicious!
2 pkg. (10 oz. each) frozen
sweetened sliced strawberries,
thawed, undrained
1 Tbsp. plus 2 tsps.
cornstarch
1 can (14 oz.) sweetened
condensed milk
2 Tbsp. orange juice
1/8 tsp. red food coloring,
optional
2 cups heavy whipping cream,
whipped
Place strawberries in a food proces-
sor; cover and process until pureed.
Y
In a small saucepan, combine corn-
starch and strawberries until
blended. Bring to a boil; cook and
stir for 2 minutes or until thickened.
Transfer to a large bowl; refrigerate
until chilled.
Set aside 1/2 cup strawberry mixture.
Add the condensed milk, orange
juice and food coloring if desired to
the remaining mixture; stir until
blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into chocolate
each of 12 parfait dishes or cocktail ganache tarts
glasses. Layer each with 4 tea-
spoons of reserved strawberry mix- PREP: 30 MIN. + CHILLING
BAKE: 20 MIN. + COOLING
ture and 1/4 cup cream mixture.
YIELD: 2 DOZEN
Refrigerate until serving.
Lorraine Caland
This has THUNDER BAY, ON
been in my 1/2 cup butter, softened
party recipe
collection 1 pkg. (3 oz.) cream cheese,
for over 30 softened
years and 1 cup all-purpose flour
never fails to 1/2 cup semisweet chocolate chips
impress. I can
always rely on 1/2 cup milk chocolate chips
these tartlets 2/3 cup heavy whipping cream
to please even Whipped cream, fresh raspberries
the fussiest and confectioners’ sugar, optional
person.
In a small bowl, beat butter and
Jessica Feist cream cheese until blended; beat in
PEWAUKEE, WI
flour. Drop dough by scant table-
spoonfuls into greased miniature
muffin cups; press onto bottoms
and up the sides.
Bake at 325° for 20-25 minutes or
until golden brown. Cool for 5 min-
lemon curd tartlets utes before removing from pans to
PREP: 35 MIN. + CHILLING
wire racks to cool completely.
YIELD: 15 TARTLETS In a small saucepan, melt chocolate
Jessica Feist
chips with cream over low heat; stir
PEWAUKEE, WI until blended. Transfer to a small
bowl; cover and refrigerate until firm.
3 eggs
Beat chocolate mixture until soft
1 cup sugar
peaks form. Pipe or spoon into tart
1/2 cup lemon juice shells. Garnish with whipped
1 tsp. grated lemon peel cream, raspberries and confection-
1/4 cup butter, cubed ers’ sugar if desired.
1 pkg. (1.9 ounces) frozen
miniature phyllo tart shells, thawed A decadent
Fresh raspberries, mint leaves chocolate
and/or sweetened whipped cream, filling makes
optional these tarts oh,
In a small heavy saucepan over so yummy.
medium heat, whisk the eggs, You won’t
sugar, lemon juice and peel until
have to wait
long before
blended. Add butter; cook, whisk- you hear the
ing constantly, until mixture is thick- mmm-mmm’s.
ened and coats the back of a metal
spoon. Transfer to a small bowl; Lorraine Caland
THUNDER BAY, ON
cool for 10 minutes. Cover and
refrigerate until chilled.
Just before serving, spoon lemon
curd into tart shells. Garnish with
raspberries, mint and/or cream if
desired. Refrigerate leftovers.
APRIL/MAY 2009 tasteofhome.com_53
BUILD YOUR OWN and salt; gradually beat into oil mix-
ture until blended.
TRIFLE BAR
What a luscious idea! Let your
Fill paper-lined miniature muffin
cups one-third full with batter.
guests make their own dessert at a Drop filling by teaspoonfuls into
trifle bar. Set out an assortment of center of each. Top with additional
ingredients to layer along with a batter, filling muffin cups three-
glass for each person. You can mix My fourths full.
and match glassware of different
grandmother
was an Bake at 350° for 12-15 minutes or
shapes to add to the fun. Our Test accomplished until a toothpick inserted in the
Kitchen and food stylists came up baker, and cake portion of a cupcake comes
with this list of ingredient ideas. Try these out clean. Cool for 10 minutes be-
these or create your own!
heavenly surprise cupcakes were
mini cupcakes fore removing from pans to wire
CAKES: TOPPINGS: one of her racks to cool completely.
Angel food Plain or flavored PREP: 35 MIN. favorite treats
to make. It’s For frosting, in a small saucepan,
Pound cake whipped cream BAKE: 15 MIN./BATCH + COOLING
(add chocolate, YIELD: 6 DOZEN fun to bite melt chocolate with cream over
Sponge cake lime zest, etc.) into one and low heat; stir until blended. Re-
Quick breads Syrups
Jorun Meierding discover a move from the heat. Cool to room
MANKATO, MN surprise
(pumpkin, temperature. Frost cupcakes. Re-
blueberry, etc) Caramel sauce inside.
FILLING: frigerate leftovers.
Cut-up Mini 1 pkg. (8 oz.) cream cheese,
marshmallows Jorun Meierding
doughnuts or softened MANKATO, MN
doughnut holes Cocoa powder
1/3 cup sugar
Macaroons Toasted coconut
1 egg
FILLINGS: EXTRAS: 1/8 tsp. salt
Instant puddings Chocolate 1 cup flaked coconut
Whipped cream leaves
1 cup finely chopped walnuts
Gelatin Mini cookies
Red Hots
1 cup (6 oz.) miniature
Lemon or lime semisweet chocolate chips candied-almond
curd Nuts chocolate strawberries
BATTER:
Mousse Granola
2 cups sugar PREP: 35 MIN. + STANDING
Pie fillings Candied ginger YIELD: 5 DOZEN
1-1/2 cups water
Whipped cream Pirouette
cheeses cookies 3/4 cup canola oil Laura McAllister
MORGANTON, NC
Chocolate 2 eggs
FRUITS:
coffee beans 2 tsp. vanilla extract 60 fresh strawberries
Blueberries (about 2 pounds)
Mandarin 1 tsp. white vinegar
To serve these 2 cups honey-roasted almonds
oranges 3 cups all-purpose flour luscious berries,
Blackberries 1/2 cup baking cocoa I sprinkle 1 pkg. (11-1/2 oz.) 60% cacao
a serving tray bittersweet chocolate baking chips
Strawberries 1 tsp. baking soda
Raspberries
with crushed 1/4 cup butter, cubed
1 tsp. salt almonds, Dash cayenne pepper
Kiwi FROSTING: lay the
Pineapple strawberries Wash strawberries and gently pat
1-1/3 cups semisweet
chocolate chips on top and with paper towels until completely
Star fruit
1/2 cup heavy whipping cream
garnish with dry. Place almonds in a food
Cherries mint leaves. processor; cover and process to
Dried fruit For filling, in a small bowl, beat desired fineness. Transfer to a shal-
Laura McAllister
Mango cream cheese and sugar until light MORGANTON, NC low bowl; set aside.
and fluffy. Add egg and salt; mix In a microwave, melt chocolate
well. Stir in the coconut, walnuts chips and butter; add cayenne and
and chocolate chips. Set aside. stir until smooth. Dip strawberries
For batter, in a large bowl, beat the in chocolate mixture; allow excess
sugar, water, oil, eggs, vanilla and to drip off. Roll berries in almonds;
vinegar until well blended. Com- place on waxed paper and let stand
bine the flour, cocoa, baking soda until set. Serve immediately.

54_tasteofhome.com APRIL/MAY 2009

cheesecake pops
PREP: 2 HOURS + FREEZING
YIELD: 45 CHEESECAKE POPS
Evelyn Moore
ELK GROVE, CA
3 pkg. (8 ounces each)
cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla extract
3 eggs, beaten
1 cup graham cracker crumbs
45 lollipop sticks (4 inches long)
3 pkg. (10 to 12 ounces each)
vanilla or white chips
3 Tbsp. shortening
Toppings: grated coconut, grated
chocolate, assorted sprinkles and
chopped nuts
DESSERT DIVA>> Are you always asked to bring the dessert to parties and get-togethers? Send us the
recipes everyone raves about at tasteofhome.com/submit
These cute Line the bottom of a 9-in.
lollipop-like springform pan with parchment
bites make paper; coat paper and sides of
any occasion pan with cooking spray. In a large
memorable. bowl, beat cream cheese and
The topping
sugar until smooth. Beat in sour
possibilities
cream and vanilla until blended.
are endless, Add eggs; beat on low speed just
and everyone
can choose until combined. Pour into
their favorite. prepared pan.
Evelyn Moore Place pan on a baking sheet. Bake
ELK GROVE, CA at 350° for 45-50 minutes or until
center is almost set. Cool on a
wire rack for 10 minutes. Carefully
run a knife around edge of pan to
loosen; cool 1 hour longer. Cover
and freeze overnight.
Remove from the freezer and let
stand for 30 minutes. Place
cracker crumbs in a shallow bowl.
Working quickly, scoop out 1-in.
balls of cheesecake; roll each in
cracker crumbs and insert a lol-
lipop stick. Place on waxed
paper-lined baking sheets. Freeze
for 1 hour or until firm.
In a microwave, melt vanilla chips
and shortening at 70% power; stir
until smooth. Place toppings in
shallow bowls. Dip cheesecake
pops in vanilla chip mixture; allow
excess to drip off. Roll in top-
pings. Place on waxed paper; let
stand until set. Store in the
refrigerator.
GARDEN SUPREME
PIZZA, P. 60
 big
when the
moon hits your

pızza
eye like a...

pıe that’s amoré

Dean Martin may not have been crooning about pizza, but we’d
like to think he would’ve if he had tried a few of these pies.
What are you waiting for? Now you can make your kitchen the
best pizza parlor in town. Mangia!
APRIL/MAY 2009 tasteofhome.com_57
EACH MAN, WOMAN AND CHILD IN
AMERICA EATS AN AVERAGE OF 46 SLICES
(23 POUNDS) OF PIZZA A YEAR.

perfect pizza crust

PREP: 20 MIN. + RISING BAKE: 10 MIN.
YIELD: 8 SERVINGS

Lesli Dustin
NIBLEY, UT

“I have spent years trying different

recipes and techniques to achieve the
perfect pizza crust, and this is it! My
family actually prefers it to the pizza
parlor’s!”
My daughter
created this
1 Tbsp. active dry yeast savory pizza
1-1/2 cups warm water as an appe-
(110° to 115°)
2 Tbsp. sugar
tizer. It’s smoked gouda pizza shop pizzas
cheesy with a spinach pizza PREP: 40 MIN. + RISING BAKE: 15 MIN.
1/2 tsp. salt
wonderfully PREP/TOTAL TIME: 30 MIN. YIELD: 2 PIZZAS (8 SLICES EACH)
2 cups bread flour
smoky flavor. YIELD: 10 PIECES
Melody Mellinger
1-1/2 cups whole wheat flour
There’s never Marie Hattrup MYERSTOWN, PA
Cornmeal
a crumb left! THE DALLES, OR “This is absolutely the best home-
Pizza toppings of your choice made pizza I’ve ever tried! Even the
1 tube (13.8 oz.) refrigerated
In a large bowl, dissolve yeast in Marie Hattrup pizza crust sauce is made from scratch. It’s so
warm water. Add the sugar, salt, THE DALLES, OR easy to make, too.”
1/2 lb. sliced fresh mushrooms
1 cup bread flour and the whole 1 small red onion, chopped 2 pkg. (1/4 oz. each) active
wheat flour. Beat until smooth. Stir dry yeast
in enough remaining bread flour to 2 Tbsp. butter
2 garlic cloves, minced 2-2/3 cups warm water
form a soft dough (dough will (110° to 115°)
be sticky). 1 cup Alfredo sauce
4 Tbsp. olive oil, divided
Turn onto a floured surface; knead 1/2 tsp. dried thyme
2 Tbsp. sugar
until smooth and elastic, about 6-8 1 pkg. (6 oz.) fresh baby spinach
2 tsp. salt
minutes. Place in a greased bowl, 1/2 lb. Italian chicken sausage links,
turning once to grease the top. cooked and sliced 1/2 tsp. dried oregano
Cover and let rise in a warm place 2 cups (8 oz.) shredded smoked
until doubled, about 1 hour. Gouda cheese
Punch dough down; roll into a KIDS Unroll dough into a greased 15-in.
15-in. circle. Grease a 14-in. pizza BETWEEN x 10-in. x 1-in. baking pan; flatten
pan and sprinkle with cornmeal. dough and build up edges slightly.
THE AGES OF
Transfer dough to prepared pan; Bake at 425° for 10-12 minutes or
build up edges slightly. 3 AND 11 until lightly browned.
Add toppings of your choice. Bake PREFER PIZZA Meanwhile, in a large skillet, saute
at 425° for 10-15 minutes or until OVER ALL mushrooms and onion in butter
crust is golden brown and toppings until tender. Add garlic; cook
are lightly browned and heated OTHER FOOD
1 minute longer. Stir in Alfredo
through. GROUPS FOR sauce and thyme. Spread over
LUNCH AND crust. Top with spinach, sausage
and cheese. Bake for 10-15 minutes
DINNER. or until crust and cheese are lightly
browned.

58_tasteofhome.com APRIL/MAY 2009 TOH FIELD EDITOR

 1/4 tsp. garlic salt
6-1/2 to 7 cups all-purpose flour
1 Tbsp. cornmeal
SAUCE:
1 can (14-1/2 oz.) diced tomatoes
GROW YOUR OWN
1 can (6 oz.) tomato paste
1 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
1/2 tsp. each dried basil, oregano,
marjoram and thyme
1/4 tsp. garlic powder
1/4 tsp. pepper
TOPPINGS:
4 cups (16 oz.) shredded pizza
cheese blend
1 pkg. (6 oz.) sliced turkey
pepperoni
2 cans (2-1/4 oz. each) sliced ripe
olives, drained
1 cup pickled pepper rings
1 small onion, halved and sliced
1 can (4 oz.) mushroom stems and
pieces, drained
In a large bowl, dissolve yeast in
2/3 cup warm water. Add 3 Tbsp.
oil, sugar, salt, oregano, garlic salt,
remaining water and 5 cups flour.
Beat until smooth. Stir in enough
remaining flour to form a soft
dough. BY KAREN ESTY
MIAMI, FL
Turn onto a floured surface; knead
until smooth and elastic, about 6-8
minutes. Place in a greased bowl, K ids love pizza. Kids also
love playing in the
dirt. So I combined all
where 500 varieties of fruits, herbs,
spices and nuts are grown.
After that, the kids made
turning once to grease the top.
Cover and let rise in a warm place that love into a Child’s their own mini pizzas—top-
until doubled, about 1 hour. Pizza Herb Garden event ping English muffins with
at Miami-Dade County pizza sauce, mozzarella
Punch dough down; divide into
Fruit & Spice Park, where cheese and their choice of
two portions. Roll each into a 15-in.
I’m the events coordinator. 10 different fresh herbs.
circle. Brush two 14-in. pizza pans
Our local Home Depot provided The kids went home with their
with remaining oil; sprinkle with
planter box kits, soil and seeds for herbal creations and an easy plan
cornmeal. Transfer dough to pre-
basil, oregano, tomatoes, etc. With for planting a pizza herb garden at
pared pans; build up edges slightly.
a little help from parents, the kids home. Our parting advice to the
Bake at 425° for 5 minutes.
built the boxes. Imagine 40 ham- junior gardeners: “Use your fresh
In a small bowl, combine the sauce mers pounding at once! herbs daily! Eat them, smell
ILLUSTRATION BY KEVIN RECHIN

ingredients. Spread over crusts.
Sprinkle with toppings. Bake for
15-20 minutes or until crusts and
cheese are lightly browned.
continued on page 60
Our herb garden specialist them for uplifting aromather-
gave the group a tour of the exten- apy, and share them with
sive gardens here at our 40-acre park, everyone you meet!”
Find directions to make the kids’ herb planter box at tasteofhome.com/plus. Go to taste
ofhome.com/links for more information on Miami-Dade Fruit & Spice Park.

APRIL/MAY 2009 tasteofhome.com_59


hot wing pizza
PREP/TOTAL TIME: 30 MIN.
YIELD: 6 SLICES
Danielle Weets
GRANDVIEW, WA
3 boneless skinless chicken breast
halves (5 oz. each)
1 Tbsp. steak seasoning
1/2 cup tomato sauce
2 Tbsp. butter
2 Tbsp. Louisiana-style hot sauce
1 Tbsp. hot pepper sauce
1 prebaked Italian bread shell crust
(14 oz.)
1/3 cup blue cheese salad dressing
1/2 cup shredded part-skim
mozzarella cheese
3 green onions, thinly sliced
60_tasteofhome.com APRIL/MAY 2009
Sprinkle chicken with steak season-
ing on both sides; grill, covered,
over medium heat for 4-7 minutes
on each side or until juices run
clear. Cool slightly; cut into strips.
In a small saucepan, bring the
tomato sauce, butter, hot sauce
and pepper sauce to a boil. Reduce
heat; simmer, uncovered, for 10-15
minutes or until slightly thickened.
Add chicken; heat through.
Place crust on a 12-in. pizza pan;
spread with salad dressing. Top
with chicken mixture, cheese and
onions. Bake at 450° for 8-10 min-
utes or until cheese is melted.
Editor’s Note: This recipe was tested with
McCormick’s Montreal Steak Seasoning. Look
for it in the spice aisle.
MAMMA MIA!>> Hungry for more? Visit tasteofhome.com/plus for additional pizza recipes.
garden pizza
supreme
PREP: 20 MIN. BAKE: 20 MIN.
YIELD: 8 SLICES
Pamela Shank
PARKERSBURG, WV
“This pizza is so delicious and color-
ful and nutritious. Toss on any veg-
etables from your garden—I do!”
1 loaf (1 lb.) frozen bread dough,
thawed
6 slices part-skim mozzarella
cheese
1 can (8 oz.) pizza sauce
2 cups (8 oz.) shredded part-skim
mozzarella cheese, divided
1/2 cup each finely chopped fresh
cauliflowerets, mushrooms and
broccoli florets
1/4 cup each finely chopped red
onion, green pepper and sweet
My husband red pepper
loves this recipe, 1/2 cup pickled pepper rings
especially when
Roll dough into a 15-in. circle.
he craves hot Transfer to a greased 14-in. pizza
wings. If you pan, building up edges slightly.
Place cheese slices on dough.
don’t have blue
Spread sauce over cheese. Sprinkle
cheese dressing,
with 1 cup shredded cheese, cauli-
ranch works flower, mushrooms, broccoli, onion,
great, too. peppers and pepper rings.
Bake at 425° for 15 minutes. Sprin-
Danielle Weets
kle with remaining cheese. Bake 5-
GRANDVIEW, WA
10 minutes longer or until cheese is
melted and crust is golden brown.
Nutrition Facts: 1 slice equals 316 calories, 11 g fat
(6 g saturated fat), 28 mg cholesterol, 644 mg sodium,
33 g carbohydrate, 3 g fiber, 19 g protein. Diabetic
Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
 as par a gus
Three field editors usher in fresh-veggie season with delicious
ways to use these tender stalks
 asparagus with gingered beef asparagus &
orange-ginger butter stir-fry pear salad

“
PREP/TOTAL TIME: 20 MIN. PREP: 20 MIN. + MARINATING PREP/TOTAL TIME: 15 MIN.
The combi- YIELD: 6 SERVINGS COOK: 20 MIN. YIELD: 4 SERVINGS YIELD: 4 SERVINGS
nation of or- Lisa Feld Sonja Blow Nancy Zimmerman
ange, ginger GRAFTON, WI NIXA, MO CAPE MAY COURT HOUSE, NJ

and balsamic 1-1/2 lbs. fresh asparagus, trimmed “A friend who owns a bed-and- “I look forward to the fresh aspara-
breakfast in Maryland shared this gus my husband grows in his gar-
vinegar is 1/2 cup butter, softened recipe with me. It’s a deliciously dif- den, and this salad is the perfect
the perfect 1/2 cup orange marmalade ferent way to use asparagus.” opportunity to use it.”
complement 1 Tbsp. minced candied or 3 Tbsp. reduced-sodium 1 lb. fresh asparagus, trimmed
crystallized ginger
to the fresh soy sauce, divided 1 large pear, sliced
1 Tbsp. balsamic vinegar 1 Tbsp. sherry
asparagus 2 Tbsp. grated orange peel
2 tsp. lemon juice
1/4 tsp. minced fresh gingerroot or

”
spears. dash ground ginger
2 green onions, thinly sliced
In a large skillet, bring 1/2 in. of
—LISA FELD water to a boil. Add asparagus; 1/4 cup chopped walnuts, toasted
1/2 lb. beef flank steak, cut into
GRAFTON, WI 2 Tbsp. prepared honey Dijon
cover and boil for 3-5 minutes or thin strips
until crisp-tender. Drain; transfer to salad dressing
1 tsp. cornstarch
a serving platter and keep warm. 8 romaine lettuce leaves
1/2 cup beef broth
In a small bowl, beat the butter, 1-1/2 tsp. hoisin sauce In a large skillet, bring 1/2 in. of
marmalade, ginger, vinegar and water to a boil. Add asparagus;
1/8 tsp. sugar
orange peel until blended. Spoon cover and boil for 3-5 minutes or
over asparagus. 2 Tbsp. canola oil, divided until crisp-tender. Drain and imme-
2 lbs. fresh asparagus, trimmed diately place asparagus in ice water.
and cut into 1-inch pieces Drain and pat dry; cut into 1/2-in.
1 garlic clove, minced pieces and set aside.
3 cups hot cooked rice In a large bowl, combine pear and
DID YOU KNOW?
In a large resealable plastic bag, lemon juice. Add the onions, wal-
Cultivated since ancient Greco-Roman nuts and reserved asparagus; driz-
times, asparagus was originally hailed for combine 2 Tbsp. soy sauce, sherry
and ginger; add the beef. Seal bag zle with dressing and toss to coat.
its medicinal properties. and turn to coat; refrigerate for 30 Arrange lettuce on four salad
minutes. plates; top with asparagus mixture.
Serve immediately.
In a small bowl, combine the corn-
ASPARAGUS TIPS starch, broth, hoisin sauce, sugar Nutrition Facts: 1 cup with 2 lettuce leaves equals 128
calories, 7 g fat (1 g saturated fat), 0 cholesterol, 60 mg
To prepare, snap Refrigerate Asparagus is and remaining soy sauce until sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.
off the stalk ends asparagus stand- chock-full of folic smooth; set aside. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
as far down as ing upright in acid, vitamin C
they will easily water. This will and potassium. In a large skillet or wok, stir-fry beef ASPARAGUS…1,2,3
break when gen- keep the spears in 1 Tbsp. oil until no longer pink. 1. Cut 1 lb. of fresh asparagus
tly bent. If stalks fresh and crisp. To freeze, blanch Remove and set aside. Stir-fry as- into 1-1/2 pieces and saute for
are large, use a Check and for 2 to 4 min- paragus in remaining oil until crisp- 2 minutes in butter with one
vegetable peeler change water utes, depending tender. Add garlic; cook 1 minute minced garlic clove.
to peel the tough as needed. on thickness of longer.
area from the spears. Freeze for 2. Stir in 1/2 cup chicken broth,
end to just below 1 lb. asparagus = up to 1 year. Stir cornstarch mixture and add to cover and cook on low until
the tip. 3-1/2 cups cut the pan. Bring to a boil; cook and tender-crisp.
stir for 2 minutes or until thickened. 3. Remove to serving dish with a
Return beef to the pan; heat slotted spoon and sprinkle with
through. Serve with rice. toasted sesame seeds.

62_tasteofhome.com APRIL/MAY 2009 TOH FIELD EDITOR

CLOSE TO HOME
C E L E B R AT I N G T H E P E O P L E A R O U N D T H E TA S T E O F H O M E TA B L E

oodles
of noodles
When I think of good, old-fashioned food, I re-
member all the work, patience and love Mom put
into every meal she set on the table to feed a hun-
gry farm family of seven.
My favorite meal was her ham and beans with
noodles. Mom made the most delicious noodles
using our own farm-fresh eggs. I can still see her
separating the yolks and whites…rolling out the
paper-thin noodle dough with her broken-handled
wooden pin…and drying the yellow circles of dough
on our large dining room table.
Later, she’d stack and roll the circles into tight,
neat logs and, with rapid-fire precision, cut the
dough into thin, golden ringlets on the old wooden
cutting board.
Mom still makes her noodles from scratch—no
others can compare!

By Karen Ann Bland

GOVE, KS

See photos of Karen’s mom, Mary Ann Herl, making noodles and get her recipe at tasteofhome.com/plus
 CLOSE TO
HOME mom’s best
“I’m still amazed she cooked for a huge family
without a single decent pan or utensil!”
“I think this was
taken in 1953 at
or most of her life, my mom, Enoth Bratten,
Knottsberry Farm,”
says Ginny. “That’s F made do with whatever was on hand. Yet she
could transform the simplest ingredients into a
Dad and Mom on
either side of my delicious meal for our family of nine. She rarely
two sisters and me. used recipes, and many dishes came from the
I’m on the left.“ huge garden she cultivated when we lived in
Oklahoma.
During those years, my dad, Ulis, farmed but also
worked in the aircraft industry to make ends meet.
Mom stayed home and helped with the finances
by raising chickens and turkeys, selling eggs and
canning everything her garden produced. We kids
helped her with gardening and cooking. By age 8, I
was making brownies, corn bread and biscuits. “A
really good biscuit makes a slim meal more pleas-
ing,” she would say.
RECALL YOUR Send at least four recipes and background information to editors@tasteofhome.com
MOM’S BEST? If we feature your mom’s recipes, you’ll earn $75
64_tasteofhome.com APRIL/MAY 2009
— GINNY WERKMEISTER
On Sundays, Mom often served Fried Chicken
with Pan Gravy, Garden Coleslaw, Creamed Pota-
toes & Peas, and Coconut Cream Angel Pie. For
years, she made this marvelous meal with anti-
quated tools and an old stove.
My parents gave up the farm when I was 13,
and Mom became a beautician. Our lives changed
again when we moved to southern California,
where Mom cut hair for young starlets. I went to
high school in East Los Angeles.
When I married my husband, Marvin, we de-
cided to return to the land and ended up on a Ne-
braska farm, where we raised three children. I ran
a small greenhouse business and loved every
minute because I am my mother’s daughter. I
love gardening, canning and cooking as much as
she did.
I have many wonderful memories of my mom,
filled with love...and mouth-watering meals. I
hope you enjoy this one!
BY GINNY
WERKMEISTER
coconut cream angel pie garden coleslaw

fried chicken with creamed potatoes & peas

pan gravy
 GARDEN COLES LAW

COCONUT CREAM ANGEL PIE

PREP: 30 MIN. BAKE: 20 MIN. + CHILLING
YIELD: 8 SERVINGS

1/2 cup sugar 1 pastry shell (9 in.),

PREP/TOTAL TIME: 10 MIN.
YIELD: 4 SERVINGS
3 cups shredded cabbage
//
baked
1/4 cup cornstarch
MERINGUE:
1/4 tsp. salt 3 egg whites
2 cups milk 1/4 tsp. cream of tartar
3 egg yolks, lightly beaten 1/4 tsp. vanilla extract
1/4 cup heavy whipping
cream 1/2 cup flaked coconut

1/4 cup chopped green 6 Tbsp. sugar

pepper 1 tsp. sugar 1 Tbsp. butter 1/4 cup flaked coconut
1 green onion, thinly 1 tsp. cider vinegar 1-1/2 tsp. vanilla extract
sliced
1/4 tsp. salt In a small heavy saucepan, combine the sugar, cornstarch and salt.

//
1/4 cup mayonnaise
Add milk; stir until smooth. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat to low; cook and stir for 2
In a small bowl, combine the cabbage, pepper and onion. Combine minutes longer.
the remaining ingredients; add to cabbage mixture and toss to coat.
Remove from the heat. Stir a small amount of hot filling 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; stir in the
coconut, butter and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on
medium speed until soft peaks form. Gradually beat in sugar, 1
Tbsp. at a time, on high until stiff peaks form. Spread meringue over
hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° for 20 minutes or until golden brown. Cool on a wire
rack for 1 hour; refrigerate for 1-2 hours before serving.
tasteofhome.com tasteofhome.com
WITH PAN GRAVY
FRIED CHICKEN
CR EAMED POTATOES & PEAS

PREP: 15 MIN. COOK: 30 MIN.

YIELD: 6 SERVINGS (1-1/2 CUPS GRAVY)

1 cup all-purpose flour Oil for frying

3/4 tsp. salt GRAVY:
2 Tbsp. all-purpose flour
PREP: 10 MIN. COOK: 25 MIN. 1/4 tsp. dried thyme
YIELD: 6 SERVINGS
1/8 tsp. salt
1/4 tsp. rubbed sage
1-1/3 cups milk
1/4 tsp. pepper
//

1 lb. small red potatoes 1/4 cup all-purpose flour

2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
//
1 broiler/fryer chicken
1/2 tsp. salt (3-1/2 to 4 lbs.), cut up
Dash pepper
2 cups milk In a large resealable plastic bag, combine the first five ingredients.
Add chicken, a few pieces at a time, and shake to coat.

Scrub and quarter potatoes; place in a large saucepan and cover
with water. Bring to a boil. Reduce heat; cover and simmer for 10
minutes. Add peas; cook 5 minutes longer or until vegetables are
tender.
Meanwhile, in another large saucepan, melt butter. Add onion;
saute until tender. Stir in the flour, salt and pepper until blended;
gradually add the milk. Bring to a boil. Cook and stir for 1-2 min-
utes or until thickened. Drain potatoes and peas; toss with sauce.
In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken
until browned on all sides. Reduce heat; cover and cook for 30-35 min-
utes or until juices run clear, turning occasionally. Uncover and cook 5
minutes longer. Remove chicken to paper towels and keep warm.
Pour off excess fat from the skillet, reserving the browned bits and
2 Tbsp. drippings. Stir in flour and salt until blended; gradually add
the milk. Bring to a boil; cook and stir for 1-2 minutes or until thick-
ened. Serve with chicken.

tasteofhome.com tasteofhome.com

66_tasteofhome.com APRIL/MAY 2009

 CLOSE TO
HOME winning idea

Easter joy brings

Jill Rooney Carr
MONTCLAIR, NJ
sweet rewards
Baking with her kids is Easter tradition
for this Nestlé® Toll House® contest winner
chewy chocolate
raspberry cake
3 cups sugar
3/4 lb. melted butter
4 eggs
1 Tbsp. vanilla extract
1 Tbsp. almond extract
2 1/2 cups flour
1/2 cup Nestlé® cocoa powder
1/2 tsp. salt
1/4 cup raspberry jam
1 cup Nestlé® Toll House®
mini morsels
3/4 cup sliced almonds
Preheat your oven to 300°.
Mix the sugar and butter in a mixing
bowl on low. Beat in eggs one at a
time. Add the extracts. Sift together
dry ingredients, and add to the bat-
ter, mixing until smooth. Pour into
I love that greased and papered 9-in. cake pan,
Easter offers reserving about 1/3 of the batter.
so many Carefully smooth out a thin layer of
the raspberry jam. Top with choco-
encouraging late chips and half the sliced al-
signs of life monds. Carefully cover with the
following a remaining batter. Sprinkle the top of
long winter. the cake with the remaining sliced al-
— Jill Rooney Carr monds. Bake for 1 hour and 45 min.
MONTCLAIR, NJ to 2 hours.

J ill Rooney Carr’s essay about baking cookies with her daugh-
ters captured the judges’ attention at this winter’s Nestlé® Toll
House® Bake-Off in New York City. “When you enter a contest,
you never really believe you can win,” says the event coordina-
tor from Montclair, NJ. “But do it! You never know how it may end.”
Jill sees baking as an opportunity to bond with her family. It’s
an Easter tradition for Jill; daughter Madeline, 12; and step-
daughters Erin and Meagan, both 20, to make Chow Mein Cook-
ies. The treats look like bird’s nests, so they remind Jill of the
promise of spring. “I love that Easter offers so many encouraging
signs of life following a long winter,” she says.
As a finalist in the Nestlé® Toll House® Bake-Off, Jill and candy
maker/pastry chef Christine Moore of Little Flower Candy Com-
pany in Pasadena, CA, paired up to create Chewy Chocolate
Raspberry Cake, which makes a perfect finale for Easter dinner.
Jill’s advice for putting together a memorable Easter celebra-
tion? “Keep it simple, and always remember that the joy is in
being together with family and friends.”

JILL’S FAVORITE >> For Jill’s Easter baking project, Chow Mein Cookies, visit tasteofhome.com/plus

APRIL/MAY 2009 tasteofhome.com_67

 CLOSE TO
HOME field editor favorites
PERSONAL

tex
Joan lives in North Rich-
land Hills, a Fort Worth
suburb, with husband Joe.
Son Jonathan and daugh-
ter-in-law Sara live close
by. Now retired, Joan
worked as a government
joan hallford

mex
printing specialist and
NORTH RICHLAND
HILLS, TX special education teacher.

PASSIONS
“Cooking and traveling by
land, air or sea. On trips, I
like to pick up a cookbook
as a souvenir.”

WHAT’S THE STORY BEHIND

THIS SOUTH-OF-THE-BORDER
MENU?
“Having lived in Texas most
of my life, I enjoy eating
and preparing Mexican
This Texan loves sharing recipes—like her Cinco de Mayo food. These recipes, all
feast—as much as making them! shared by friends, are a
meal I prepare for my
family and for guests.”

DO YOU HAVE A COOKING

SPECIALTY?
“I love to cook anything
and everything! Holiday
entertaining and summer
cookouts are favorites. Joe,
who was a cook in the
Marines, likes to fire up
his smoker for briskets
and ribs.”

WHAT ARE YOUR MOST

EL SOMBRERO CORN BREAD
MEMORABLE COOKING
MOMENTS?
“I enjoy entering recipe
contests and once won a
trip to Hawaii. Also, my
Praline Ice Cream Cake
(tasteofhome.com/pralineice
creamcake) was a runner-up
in a TOH contest. I’m a self-
taught cook, but loved tak-
ing a cooking class in
Tuscany on a visit to Italy.”

WHAT DO YOU LIKE ABOUT

BEING A TOH FIELD EDITOR?
“Sharing recipes—I believe
a good recipe shouldn’t be
kept a secret. Also, I enjoy
meeting cooks from all
over on my TOH Web site
blog (tasteofhome.com/
JOIN OUR TEAM! >> Interested in becoming a volunteer field editor for Taste of Home? Field editors share recipes,
joanhallford) and at gather-
cooking tips and ideas with our staff and on-line community. If you would like to be considered, please fill out the applica-
tion form at www.taste ofhome.com/apply ings of field editors and
readers in this area.”
el sombrero corn bread enchiladas verdes

mexican layered salad vanilla ring cake

 ENCHILADAS VERDES

// EL SOMBRERO CORN BREAD

PREP: 45 MIN. BAKE: 25 MIN.
YIELD: 6 SERVINGS

1 lb. lean ground beef 1 pkg. (8 oz.) process

cheese (Velveeta), cubed
1 large onion, chopped
3/4 cup evaporated milk
1 small garlic clove,
minced 1 can (4 oz.) chopped
PREP: 10 MIN. BAKE: 35 MIN.
green chilies, drained
1/4 tsp. salt YIELD: 9 SERVINGS
1 jar (2 oz.) diced
2 cups (8 oz.) shredded pimientos, drained
cheddar cheese 1-1/2 cups cornmeal 1 cup (8 oz.) sour cream
//

12 corn tortillas (6 in.)

1 can (10-3/4 oz.) 3 tsp. baking powder 1/2 cup canola oil
condensed cream of 1/4 cup canola oil
chicken soup, undiluted 1/2 tsp. salt 1-1/2 cups shredded
cheddar cheese, divided
2 eggs
3 jalapeno peppers,
In a large skillet, cook the beef, onion, garlic and salt over medium 1 can (14-3/4 oz.) seeded and finely
heat until meat is no longer pink; drain. Stir in cheddar cheese; set cream-style corn chopped
aside.
Meanwhile, in a large saucepan, cook and stir the soup, process In a large bowl, combine the cornmeal, baking powder and salt. In
cheese and milk over medium heat until cheese is melted. Stir in another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry
chilies and pimientos. ingredients just until moistened. Fold in 1 cup cheese and jalapenos.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on Transfer to a greased 9-in. square baking pan. Sprinkle with re-
each side or until golden. Drain on paper towels. Place a scant 1/4 maining cheese. Bake at 350° for 35-40 minutes or until a tooth-
cup of reserved meat mixture down the center of each tortilla. Roll pick inserted near the center comes out clean. Serve warm.
up and place seam side down in greased 13-in. x 9-in. baking dish.
Pour cheese sauce over the top. Cover and bake at 350° for 25-30
minutes or until heated through.

tasteofhome.com tasteofhome.com
VANILLA RING CAKE

// MEXICAN LAYERED SALAD

PREP: 15 MIN. BAKE: 55 MIN. + COOLING PREP/TOTAL TIME: 20 MIN.

YIELD: 12 SERVINGS YIELD: 10 SERVINGS

1 cup shortening 1/2 tsp. baking soda 4 cups torn romaine 1/4 cup canned chopped
//

2 cups sugar 1 cup buttermilk green chilies

4 eggs
2 Tbsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 large cucumber, peeled,
DRIZZLE: halved and sliced 2 tsp. chili powder
1 cup confectioners’ sugar 3 medium tomatoes, 1/2 tsp. onion powder
1 to 2 Tbsp. milk chopped
1/4 tsp. salt
1/2 tsp. vanilla extract 2 medium ripe avocados,
peeled and sliced 1/4 tsp. garlic powder

2 large green peppers, 1 cup crushed tortilla

In a large bowl, cream shortening and sugar until light and fluffy, chips
about 5 minutes. Add eggs, one at a time, beating well after each chopped
addition. Beat in vanilla. Combine the flour, baking powder and bak- 1-1/2 cups mayonnaise 1/2 cup shredded cheddar
cheese
ing soda; add to the creamed mixture alternately with buttermilk,
beating well after each addition.
In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingre-
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° dients. Combine the mayonnaise, chilies and seasonings; spread
for 55-65 minutes or until a toothpick inserted in the center comes over the top. Sprinkle with chips and cheese. Serve immediately.
out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely.
Combine the drizzle ingredients; drizzle over cake.
tasteofhome.com tasteofhome.com

70_tasteofhome.com APRIL/MAY 2009


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RECIPE INDEX
APRIL/MAY 09
21 69 51 65
BEVERAGES DESSERTS Gingered Beef SANDWICHES &
Stir-Fry . . . . . . . . . . . . . . . .62 WRAPS
Frozen Lemon-Berry Cakes & Tortes
Margaritas . . . . . . . . . . . . . . . . .40 Chewy Chocolate Gobble-icious Sloppy Joes for 8 Dozen...20
Turkey Strips*. . . . . . . . . . . . 28
Raspberry Cake . . . . . . . .67 Spinach Pastrami Wraps . . . 31
Hot Wing Pizza . . . . . . . . . 60
BREADS Heavenly Surprise Mini
MUFFINS & ROLLS Cupcakes . . . . . . . . . . . . . .54 Lamb Kabobs with Bulgur SIDE DISHES
Pilaf . . . . . . . . . . . . . . . . . . . 74 Asparagus with Orange-
Cappuccino Cinnamon Vanilla Ring Cake . . . . . . . . .69
Rolls . . . . . . . . . . . . . . . . . . .45 Make Once, Eat Twice Ginger Butter . . . . . . . . . 62
Lasagna . . . . . . . . . . . . . . . 18
El Sombrero Corn Bread ...69 Miscellaneous
Broccoli Rabe & Garlic
Pizza Shop Pizzas . . . . . . . . 58 Pasta . . . . . . . . . . . . . . . . . 31
Perfect Pizza Crust . . . . . . .58 Banana Colada Sundaes....22
Pork in Orange Sauce . . . . 39 Creamed Potatoes &
Petite Sticky Buns . . . . . . . . .47 Build Your Own Trifle . . . . .54 Peas . . . . . . . . . . . . . . . . . 65
Candied-Almond Chocolate Smoked Gouda Spinach
Sunny Morning Pizza . . . . . . . . . . . . . . . . . . 58 Creamy Bow Tie Pasta . . . 37
Doughnuts . . . . . . . . . . . . . .43 Strawberries . . . . . . . . . . . . .54
Cheesecake Pops . . . . . . . . .55 Sticky Chicky*. . . . . . . . . . . . 29
The Firehouse Special . . . 20 SOUPS STEWS &
BREAKFAST Strawberry Mousse CHILI
Parfaits . . . . . . . . . . . . . . . . .53
Bear’s Breakfast Burritos ...45 Chunky Chipotle Pork
SALADS & Chili . . . . . . . . . . . . . . . . . . 39
Benedict Eggs in Pastry....47 Pies & Tarts DRESSINGS
Bistro Breakfast Panini .....45 Chocolate Ganache Oh-So-Easy Tomato Cream
Asparagus & Pear Soup . . . . . . . . . . . . . . . . . 33
Blueberry Cheesecake Tarts . . . . . . . . . . . . . . . . . . . .53 Salad*. . . . . . . . . . . . . . .62
Flapjacks . . . . . . . . . . . . . .45 Coconut Cream Cold Tomato Bread Salad 51 COOKING FOR 2?
Ham & Cheese Breakfast Angel Pie . . . . . . . . . . . . .65
Fruit Salad with O.J. As a bonus, our Test Kitchen
Strudels . . . . . . . . . . . . . . . .43 Lemon Curd Tartlets . . . . .53 Reduction*. . . . . . . . . . . . . . 43 has “paired down” more
Oatmeal Brulee with recipes from this issue. Find
Garden Coleslaw . . . . . . . . 65 their “serves 2” versions at
Ginger Cream . . . . . . . . . .43 MAIN DISHES
Mexican Layered Salad ...69 tasteofhome.com/plus
Olive Oil Pancakes . . . . . . . .51 Carolina Crab Cakes . . . . .37
Parmesan Walnut & Arugula Asparagus with Orange-
Raspberry Cheese Blintz Chicken Saltimbocca . . . . .22 Baskets . . . . . . . . . . . . . . . . 30
Bake . . . . . . . . . . . . . . . . . . . .47 Ginger Butter, 62
Easy Stuffed Shells . . . . . . . .36 Spring Greens with Beets Broccoli Rabe & Garlic
Spiral Omelet Supreme . . .47 and Goat Cheese . . . . . . . 21
Enchiladas Verdes . . . . . . . .69 Pasta, 31
Fried Chicken with Pan Wild Rice Salad*. . . . . . . . . . 34 Garden Coleslaw, 65
Gravy . . . . . . . . . . . . . . . . . . .65 Gingered Beef Stir-Fry, 62
Garden Pizza Supreme ...60 Pork in Orange Sauce, 39
* RECIPE INCLUDES NUTRITION FACTS German Pork Roast . . . . . . 39 Spinach Pastrami Wraps, 31
Vol. 17, No. 2, April/May 2009 © Reiman Media Group Inc. 2009. “TASTE OF HOME” (ISSN 1071-5878) Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA
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 CLOSE TO
HOME cooks who care
chef for a night
Field editor’s restaurant fund-raiser wows diners and library
While dining with her husband
at a local cafe, Ruth Hartunion
Alumbaugh saw a flyer that whet
her appetite. “Want to be the
guest chef of the month?” the
My kabobs sign asked. A lifelong cooking
were gone in enthusiast, Ruth signed on.
the first 2 The Willimantic (CT) Brewing Co.
cafe’s promotion offered locals the
hours the chance to plan and prepare a menu
night I was for an evening, with a portion of
guest chef. the proceeds going to charity.
Clad in a white chef’s coat on
the big night, Ruth created three
—RUTH
entrees and an appetizer with
HARTUNION
ALUMBAUGH help from the restaurant’s staff.
WILLIMANTIC, CT Ruth had spread the word about
her celebrity gig, so the restau-
rant was packed. In fact, people
were turned away; the menu sold
out. Her Lamb Kabobs with Bul-
gur Pilaf, reflecting her Armenian
heritage, were the biggest hit.
Diners were also treated to Ruth’s
100 “thank you” cupcakes.
LAMB KABOBS
WITH BULGUR PILAF
74_tasteofhome.com APRIL/MAY 2009
Ruth designated the 10 percent
of the night’s profits she re-
ceived—$1,300—to the Williman-
tic Public Library children’s
department. The staff was as-
tounded with her gift, Ruth says.
“We spend a lot of time there, so
it’s nice that they know how
much we appreciate them.”
And for Ruth, cooking in a
restaurant kitchen was a dream.
“So much counter space, and I
didn’t have to wash a single dish,”
she says. “The dishwashers were
my heroes!”
CARE TO
SHARE?
Submit your own
experiences, read
other stories and
join the Cooks
Who Care
community at
cookswho
care.com
lamb kabobs with
bulgur pilaf
PREP: 15 MIN. + MARINATING
COOK: 35 MIN. YIELD: 6 SERVINGS
Ruth Hartunion Alumbaugh
WILLIMANTIC, CT
30 garlic cloves, crushed
(1-1/2 to 2 bulbs)
1/2 cup balsamic vinegar
3/4 cup chopped fresh mint or
1/4 cup dried mint
1/4 cup olive oil
2 lbs. lean boneless lamb, cut into
1-1/2-in. cubes
PILAF:
1/2 cup butter, cubed
1 large onion, chopped
1 cup uncooked mini spiral pasta
2 cups bulgur
3 cups beef broth
In a large resealable plastic bag,
combine the garlic, vinegar, mint
and oil; add the lamb. Seal bag and
turn to coat; refrigerate for several
hours or overnight.
For pilaf, in a large skillet, melt but-
ter. Add onion and pasta; saute until
pasta is lightly browned. Add bulgur
and stir to coat. Stir in broth. Bring
to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until
tender. Remove from the heat; let
stand for 5 minutes. Fluff with a fork.
Drain lamb and discard marinade.
Thread onto six metal or soaked
wooden skewers.
Grill kabobs, covered, over medium
heat for 8-10 minutes or until meat
reaches desired doneness, turning
frequently. Serve with pilaf.
Editor’s Note: This recipe was tested with
Barilla brand mini fusilli pasta.
TOH FIELD EDITOR
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Real raisins. say it tastes as good as

or better than homemade.

Really decadent. That’s because it’s the

only leading carrot cake
complete with real carrots
and raisins that you add
right in. In fact, try it and
we guarantee that if it’s
not the best carrot cake
you’ve ever baked,
we’ll eat the cost.

Visit duncanhines.com for guarantee terms. ©2008 Pinnacle Foods Group LLC.