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sAve big time!

our shortcuts issue

photo
of every

Summer’S
recipe

BeSt eatS
•Luscious Fruit Pies
•Fresh sandwich ideas
•New Picnic classics
147
Ways To
•Fun tailgate snacks Wow Your
Family

Weeknights
Made easy:

5
Fast-track
Menus

+ Slow Cooker
SenSationS
12 Contest ➸
Winners Sink Your
Teeth Into
5-Fruit Pie
page 68

August & september 2010


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tasteofhome AUGUST/SEPTEMBER 2010

FEATURES
CONTEST 55 slow-cooked
success
Our 12 prize-winning recipes
simmer to perfection while you’re
busy with your day

63 pie, oh my!
Fresh fruit and flaky crusts make
these luscious pies a summer
highlight

69 fit to be thai
You can whip up this popular Asian
cuisine at home without a cupboard
full of special ingredients

76 outside the box


Packaged mac and cheese is
convenient and versatile—just let
your imagination be your guide
You had me at fruit pies.
—BOBBY HILL,
KING OF THE HILL TV SERIES

SHORTCUT FEATURES PAGE 49 RECIPES WITH SHORTCUTS


PAGE 43 JAM PACKED

taking
Deli Beef Heroes, 27
TWO FOR THE PRICE OF ONE Freezer jams are fast alternatives Easy Garden Tomatoes, 33
Buy a pound of ground beef to make to canning. Fiesta Tuna Salad Sandwiches, 28

shortcuts two hearty, sized-right dishes.


PAGE 44
AFTER-SCHOOL APPETITES
PAGE 50
BIG ON BROWNIES
These chocolaty squares start with a
Ladyfinger Ice Cream Cake, 33
Mushroom Primavera Pasta Sauce, 39
Sara’s Summer Rolls, 70
CU Shrimp and Scallop Couscous, 39
RT T To save time Simple, kid-friendly snacks packaged mix.
Speedy Taco Spread, 31
SH O

in the kitchen, are ready in no time. PAGE 55


look for the
Shortcut icon
PAGE 46
READY, SET…SUPPER
SLOW-COOKED WINNERS
Prep in the morning, then visit us @
on these
Make Monday through Friday meal
planning a cinch with these
set it and forget it!
PAGE 76
tasteofhome.com
features and entree and side combinations. OUTSIDE THE BOX Check Us Out
Four comforting main dishes use fresh On Twitter!
recipes takes on packaged mac & cheese. @tasteofhome
“Real food from real home cooks”
38 59 73 85

77 81 COOK SMART 20
38 HEALTHY CHOICES
The flavorful Mediterranean diet
does your body good

40 EAT SMART
Prevent migraines; wash
away food pesticides

43 PARTY OF TWO
One pound of ground beef
equals two savory meals

IN EVERY ISSUE OPEN HOUSE


44 QUICK FIX CLOSE TO HOME
7 TABLE TALK 20 GET-TOGETHERS These yummy after-school
snacks are ready in minutes
80 MOM’S BEST
Invite the gang over for some This Ohio mom cooks by instinct
delightful apple treats instead of recipes
8 FIELD EDITOR
45 COOKING SCHOOL
SPOTLIGHT
27 POTLUCK Make the most of your 84 FIELD EDITOR
Score points on game day
garden-fresh herbs FAVORITES
10 KITCHEN CHAT Baking is a delicious way to relax
with super hero sandwiches
46 WEEKNIGHT
for this Canadian cook
13 MIXING BOWL
30 APPETIZERS & SOLUTIONS
Five nights, five meals for 87 COOKS WHO CARE
16 HIDE & SEEK SNACKS your busiest days A grade-school baker knows the
These tasty bites are filled importance of helping out
CONTEST
with all the right stuff
49 TIPS FROM A PRO
56 NEW RECIPE 88 TOH FIELD
CONTEST 32 CELEBRATION No time to can? Then it’s time
for freezer jam EDITORS
Fill your party menu with the Maybe there’s a Field Editor living in
season’s favorite flavors your neck of the woods
90 RECIPE INDEX
50 KIDS IN THE
34 DREAM KITCHEN KITCHEN
Your small fry will have fun with
QUESTION CONTEST
ABOUT YOUR these yummy brownies
Winning remodel fits this
SUBSCRIPTION? Connecticut family to a “T”
Call (800) 344-6913 or
e-mail rpsubcustomer
52 SPICE RACK
You’ll get a kick out of
care@custhelp.com cayenne pepper

ON OUR COVER
YOU COULD WIN $25,000! Five-Fruit Pie, 68
Is your best recipe worth $25,000? If friends and family turn to you for must-have recipes, the answer could be YES! Streusel Peach Pie, 66
The Taste of Home Cookbook Recipe Contest is accepting entries in seven categories: Appetizers & Snacks;
Casseroles & Slow Cooker; Entrees; Salads, Soups & Sides; 5-Ingredient; Cookies & Bars; and Desserts. The winner PHOTOGRAPHER
of each of the seven categories will receive $500 and a selection of Taste of Home cookbooks. In addition, the Grand Rob Hagen
Prize winner will receive $25,000. That’s eight chances to win! SET STYLIST
The contest runs July 1 to November 30, 2010. Find out more and submit your recipes online at Stephanie Marchese
tasteofhome.com/cookbookcontest FOOD STYLIST
Kathryn Conrad

4_tasteofhome.com AUGUST/SEPTEMBER 2010


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tasteofhome.com/
summerrecipes
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Recipes from this issue pared
down for smaller families

>[jFkjj^[:hWoedi
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Get more fruity jams and
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Watch videos on how to
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tasteofhome.com/
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=_dZceh[Z[b_Y_ekih[Y_f[i twitter.com/tasteofhome
Wj jWij[e\^ec[%Yec
EDITOR IN CHIEF Catherine Cassidy
CREATIVE DIRECTOR Howard Greenberg
FOOD DIRECTOR Diane Werner RD
EXECUTIVE EDITOR Christian Millman table talk
EDITOR Barbara Schuetz
FOOD EDITOR Patricia Schmeling
ASSOCIATE EDITOR Cheri Mantz

THE PIE SECRET


RECIPE ASSET SYSTEM MANAGER Coleen Martin
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR Susan Uphill
CONTRIBUTING DESIGNER Dana Borremans
EDITORIAL ASSISTANTS Jane Stasik, Joanne Wied “Easy as pie.” What an odd saying. Because, honestly, pie
EXECUTIVE ASSISTANT Marie Brannon
baking does have a reputation of being just the opposite. It
TEST KITCHEN brought me practically to tears the first time I tried it.
TEST KITCHEN MANAGER Karen Scales
ASSOCIATE FOOD EDITORS Alicia Bozewicz RD,
Tina Bellows, Marie Parker, Annie Rundle And I love the stuff. As a kid, I was such a fan of my mom’s fruit
Jenni Sharp RD, Katie Bartnicki
RECIPE SPECIALISTS
pies that I often requested birthday pie instead of cake. My
TEST KITCHEN COORDINATOR Kristy Martin
TEST KITCHEN ASSOCIATES
mother always had several unbaked pies in our big freezer in
Rita Krajcir, Laura Scharnott, Jenny McCarthy the garage, each waiting to be called into action for some
PHOTO STUDIO impromptu gathering. She turned them out with speed and
PHOTO STUDIO BUSINESS MANAGER Kimberly Gohr
PHOTOGRAPHERS Rob Hagen, delicious consistency.
Dan Roberts, Jim Wieland, Lori Foy
SET STYLISTS Jenny Bradley Vent,
Stephanie Marchese, Melissa Haberman, I can’t recall where I got the recipe, but the memory of my first
Dee Dee Jacq, Deone Jahnke
FOOD STYLING MANAGER Sarah Thompson
“pie” (I use the word loosely) is painfully clear: By the time I’d
FOOD STYLISTS Kaitlyn Besasie, Alynna Malson, finished, my tiny kitchen was awash in flour and apple scraps
Shannon Roum, Diane Armstrong, Ronne Day,
Kathryn Conrad and full of acrid smoke, courtesy of the thing that had leaked
FOOD STYLIST ASSISTANT Leah Rekau sticky juice all over the hot oven. Devoid of moisture, my
PHOTO STUDIO COORDINATOR Kathy Swaney creation was dry, tough—basically inedible, even for my underfed-college-student roommates.
.......
VICE PRESIDENT, PUBLISHER,
I vowed to steer clear of pie.
TASTE OF HOME MEDIA GROUP
Lora Gier lora_gier@rd.com Years later, during a call home to my mother, I shared my pie madness story. “Oh, Cath,“ she
ADVERTISING DIRECTOR said, “pies are easy. You just need the right size pan, the right amount of fruit, a little thickener
Mary Gilbert, mary_gilbert@rd.com
MARKETING MANAGER Katie Gaon
and a refrigerated crust.” What??? My mother used store-bought pie dough? “Oh, sure. I used
ADVERTISING to make crust from scratch,” she said, “but the refrigerated stuff is really good, and then you
EASTERN ACCOUNT DIRECTOR
Piper Goodspeed, piper_goodspeed@rd.com
don’t have to worry about it.”
DETROIT ACCOUNT MANAGER
Jani Berger, jani_berger@rd.com Well, talk about things that make you go “hmmm.” Shortly afterward, I tried again, this time
MIDWEST & WESTERN ACCOUNT DIRECTOR with her apple pie recipe and ready-made dough. The results were surprisingly impressive, and
Kelly Paxson, kelly_paxson@rd.com
I’ve been baking pies using my mom’s little shortcut ever since. In fact, I have already shared
MIDWEST ACCOUNT MANAGER
Lorna Phillips, lorna_phillips@rd.com Grammy’s foolproof recipe and premade crust secret with my daughter, Jess, who made a
WESTERN ACCOUNT MANAGER storybook-perfect apple pie for Thanksgiving last year.
Joel Millikin, joel_millikin@rd.com
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
My point is this: Pie-baking, and good home cooking in general, does not have to make you
TASTE OF HOME
AND HOME & GARDEN DIGITAL GROUP cry. Fun tricks here and there can help you create dishes with all the flavors of home and none
GENERAL MANAGER Renee Jordan of the time-consuming frustration. In this “Shortcuts” issue, our editors, Test Kitchen experts
SENIOR WEB EDITOR Sarah Marx Feldner
WEB COMMUNITY MANAGER Erik Bergstrom
and a few wonderful home cooks like you offer a bushel of great tips and recipes to help you
ASSOCIATE WEB EDITORS Heather Gergen, Julie Meyers stretch time and money...and stress less. All these great shortcuts are listed on page 3.
TASTE OF HOME COOKING SCHOOLS
GENERAL MANAGER Erin Puariea Speaking of pie: At Taste of Home, we see (and taste!) a LOT of it. And we debate what
CONSUMER MARKETING exactly constitutes “pie season.” Some say they’re most plentiful during fall and winter
U.S. CHIEF MARKETING OFFICER Lisa Karpinski
holidays, while others argue the fresh fruits of summer are most likely to tempt pie bakers.
RDA NORTH AMERICAN AFFINITIES
PRESIDENT Suzanne M. Grimes In the end, we generally take the “pie all year-round” route. The foolproof reader favorites
VICE PRESIDENT, CREATIVE DIRECTOR PaulLivornese starting on page 63 will help you get your own pie game on—easily.
VICE PRESIDENT, SALES, DIGITAL FEAST Amber
Dunn
VICE PRESIDENT, SALES & MARKETING Maureen Polo
SENIOR EXECUTIVE DIRECTOR,
INTEGRATED SALES & MARKETING Jennifer Toth
DIRECTOR, INTEGRATED SALES, Kristine Cronin
.......
THE READER’S DIGEST ASSOCIATION, INC. Catherine Cassidy
PRESIDENT AND CHIEF EXECUTIVE OFFICER Editor in Chief
Mary G. Berner
PRESIDENT, NORTH AMERICAN AFFINITIES QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service,
Suzanne M. Grimes
P.O. Box 5294, Harlan, IA 51593-0794; call 1-800/344-6913 or E-mail rpsubscustomercare@custhelp.com

AUGUST/SEPTEMBER 2010 tasteofhome.com_7


IN THE SPOTLIGHT
Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and
Canada share recipes, cooking tips and more with our staff and online community

Crystal Jo Bruns Sue Falk Mandy Fox Sue Gronholz Alice Shaffer
ILIFF, COLORADO EASTPOINTE, MANHATTAN, BEAVER DAM, GREGORY,
MICHIGAN KANSAS WISCONSIN SOUTH DAKOTA
Is anyone in
your family a What summer How do you Do you cook Have you been
picky eater? dishes do you make sure with fresh recognized in
like to make? your children herbs in the public as a
My husband used to are eating summer? field editor?
be picky, but I have My background is
right?
converted him. I buy Italian. So during the Yes, I grow a variety of When my name first
ingredients I’ve never summer, I opt for herbs and love to cook appeared in Taste
My boys love fruits
used before, do some healthier alternatives, with them. Marjoram, of Home, I was out
and veggies, plus they
research and then such as my dad’s dill, oregano and walking, and a gal who
drink lots of milk. Our
play. I get inspiration Sicilian potato salad. thyme are favorites in was mowing her lawn
challenging area is
from my favorite spice With a vinegar and my egg dishes, while saw me. She shut off
meat. If I find a cut
shop and even have a oil base rather than basil, lavender and her mower and started
they like, I incorporate
box of organic produce mayonnaise, it can rosemary often star in waving her hands and
it into various recipes.
delivered twice a be left at room marinades for grilled yelling, “We have a
For instance, they
month. I never know temperature, so it’s meats. Cinnamon celebrity in town!”
really like shredded
what I’ll get. Trying great for picnics. For basil, lemon geranium Gregory is a small
roast beef. So I make a
new things myself has a lighter dessert, I and mint make tasty town, and people
roast on Sunday and
helped encourage my choose Grandma syrups to stir into sun always tell me how
use it throughout the
family to try new Tocco’s Creama, a type tea or fruit salads, great it is that someone
week in such dishes
things as well. of cannoli cake. Of all or as a topping for from our town is in
as beef and noodles,
the Italian recipes I pancakes, pound cake the magazine.
BBQ beef sandwiches
Crystal Jo is a stay-at- have, these are two of or ice cream.
and open-face
home mom. Husband my favorites. Alice and husband Bruce
sandwiches.
Rion is a cattle feed Sue is a sales associate at (Eddie) own a bed-and-
specialist. They have two Sue has three grown Mandy, an environmental a jewelry store and writes breakfast and a pheasant
children, Braylon, 3, and children, Gina, Tom and scientist, and husband an herb column for a hunting guide service.
Caiden, 1. Crystal Jo Meagan, and one grand- Trent, a veterinary local magazine. Husband They also farm. When
enjoys making bath son, Hunter. She enjoys student, have two boys, Todd is a carpenter. they can get away, they
bubbles to sell at local working with her fellow Kyzer, 4-1/2, and They have two grown like to visit daughters
craft shows. Master Gardeners. Izaac, 2-1/2. children and a grandson. Angela and Diana.

JOIN OUR TEAM! >> Love to cook? Love Taste of Home? You might be interested in becoming one of our volunteer
Field Editors. If you would like to be considered, please fill out the short application form at www.tasteofhome.com/apply

8_tasteofhome.com AUGUST/SEPTEMBER 2010


+)*)=bl\ho^k;Zgd%F^f[^k?=B<

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kitchen chat
DEAR JANE...
Sticky notes have become a necessity in our kitchen, and for good reason: to repel refrigerator raiders. I’d put
Jane Stasik,
restaurant leftovers in the fridge to save for lunch the next day, only to find them missing in the morning.
Editorial
And when I planned on adding maraschino cherries to a recipe, I found a jar of juice but no cherries. This Assistant
scenario has happened quite often in our house.
So we established a house rule: Put your name on your “treasures” with a sticky note, or they’re
up for grabs! This has ended the refrigerator nabbing in our household. Do you have a similar
method? I’d love to hear about it.
HOOKED ON SALMON RECIPE
Karen Allen of Mechanicsville, Maryland, is a big fan of Texas Field Editor Joan Hallford. After
trying her Citrus-Marinated Salmon (June/July), Karen wrote: “This was, without exception, the best
fish I have ever had in my life!” Karen took the liberty of using orange juice concentrate instead of
fresh orange juice and omitted the ginger, but she still gave Joan’s recipe a huge thumbs-up.
I’d love to hear from you, too. Drop me a line at DearJane@tasteofhome.com.

LOVE LETTER! COLOSSAL CAKE


Each issue, one lucky reader will receive I made this chocolate cake (below) after seeing the Candy
a TOH apron for sending in our favorite Explosion Cake in your April/May issue. My son had a
“love” letter of the month. Stacey, your Superhero Party, and this idea was perfect. It looked
apron is on its way! like a mountain!
—Alison Rollins
GIVING THE NEEDY A TASTE OF HOME ERVING, MASSACHUSETTS
The June/July issue of your magazine was placed in our
office with a challenge: Find a recipe that will work with
items we have on hand. You see, I work in the food
service department of a homeless shelter. We are
constantly looking for creative ways to use items that
are donated to us to feed the large numbers of people
in need of help.
In this issue, I found the recipe for Enchilada Lasagna
and recognized the potential hit this dish would be. I
made a sample dish, and everyone in the food service
department gave it rave reviews. We have now added
this dish to our menu.
Please extend our thanks to Charlene Griffin for her
creative cooking on a budget, and let her know that
many, many hungry people are enjoying her dish as well.
—Stacey Pluck // AKRON, OHIO

FOND MEMORIES BIG NIGHT OUT BERRY BLISS


Thank you for the Amish Sugar Cookies In searching for a terrific ladies’ night I had to write to tell you that when I saw
recipe (tasteofhome.com). It takes me out, I came across an advertisement for the Blackberry Cobbler recipe (June/July),
back to my childhood in Lancaster the Taste of Home Cooking School show I immediately thought of the mulberry
County, Pennsylvania, when my mom in Harrison, Ohio. I was incredibly tree brimming with berries in my
and grandmother made sugar excited to have a loving group of women backyard. I picked some mulberries and
cookies. My neighbors think they are with me—my daughter, mother-in-law used them for this recipe. I also used
great; they keep asking for more! and six sisters-in-law. We were Splenda, since I am diabetic and have to
I am 73 years old and enjoy cooking. entertained the entire evening with watch my sugar intake. The cobbler was
I had great coaches over the years—my humor, helpful hints and delicious delicious!
two brothers-in-law were Navy chefs. recipes. Culinary Specialist Dana Elliott
—Rosemary Salem
My wife, Marcie, was also a great help. was fabulous! Thank you for a terrific VIRGINIA BEACH, VIRGINIA
Keep Taste of Home coming for folks night out we’ll never forget.
who enjoy cooking as much as I do. We welcome your
—Grace Neltner
LAKESIDE PARK, KENTUCKY comments & photos at
—Robert (Bobby) Hostetter
editors@tasteofhome.com
BRANSON, MISSOURI

10_tasteofhome.com AUGUST/SEPTEMBER 2010


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mixing bowl food news • tasty nuggets • fun notes

s M a Rt s H oP P e R

Cash In with
Coupons
Move over, baseball; coupon-clipping is
becoming the new national pastime. The
average American family saves from $5 to
$9 a week with coupons. That’s over $400
a year. Even smartphones have latched
onto the trend. Some sites allow you to
load coupons onto your phone and simply
show them to the cashier for instant

89%
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coupons, too. Almost every brand has a
Facebook page; “like” them to get access
to high-value coupons.
of shoppers September is National Coupon
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our favorite sites below? You won’t need
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at the ☛ Smartsource.com
UppErCUT IMAgES/gETTY IMAgES

supermarket ☛ Coupons.com
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AUGUST/SEPTEMBER 2010 tasteofhome.com_13


mixing bowl
PLay wIt H youR f ood
*This
Try
Split from the TWIST
Ordinary
Take your next picnic from ho-hum to
hoo-hah! Serve up an old standard with
a new twist: Split a grilled bratwurst
(or other sausage) in half and place in a
banana split dish or small oval casserole.
Between the two brat halves, place one
heaping scoop each of macaroni salad,
potato salad and coleslaw. Drizzle steak sauce
and mustard over the two outer scoops. Over the
center scoop, use a star tip to pipe a dollup of mashed
potatoes. Pickle relish adds some color, and a cherry
tomato tops it off just right.

Hats g IM M e 5

Make It Snappy
Off! A warm slice of quick bread is a
real treat. But a sandwich made
with quick bread might be even
We want to hear about your better. Our staff offers some of
cooking triumphs. their yummiest concoctions.
Did you finally get your kids to eat something healthy?
Did you single-handedly cater dinner for 100? Maybe “Lemon poppy seed bread made into
you finally got that soufflé to rise. a chicken salad sandwich.”
—Jan Briggs, Editor, Retail Books
Send your story to editors@tasteofhome.com
and put “Triumph” in the subject line. We’ll award one
success story each issue with a Taste of Home chef’s “After Thanksgiving, I put turkey and
cranberry sauce on pumpkin bread.
hat, handmade by TOH Field Editor Virginia Watson My favorite way to use leftovers.”
of Missouri. –Lori grzybowski, editor, Country Woman

“I love to use various flavored quick


breads to make French toast.”
ta k e It HoMe –Pat schmeling, food editor, taste of Home

Class Act “Pear, blue cheese and arugula on


zucchini bread.”

Y
ou can’t send months of home-cooked meals with –Ronne Day, Food Stylist
your kids when they head off to college, but you
can give them the next best thing: a digital version
“Cream cheese, whipped with
of Taste of Home. Because they receive it on their computer, marmalade, between two slices of
it packs light and travels easy. A gift subscription costs just banana bread.”
$4.99 a year. Check it out at coverleaf.com –Marie Parker, associate food editor, Healthy Cooking

14_tasteofhome.com AUGUST/SEPTEMBER 2010


gReat fInd!

Take Your Pick


Eckert Orchards
Belleville, Illinois

I
f you’re looking to pick fruit, take
a hayride or try a great slice of
pie, stop off at Eckert Orchards
in Belleville, Illinois. TOH Editor
Barbara Schuetz stopped there and
found it’s much more than an orchard.
“I love the variety—the pick-
your-own farm, country store, garden
center, ice cream shop and restaurant.
In addition to beautiful fresh produce
and bakery items, they also have
specialty foods, teas, wine and coffees.”
If you can’t make the trek to
Eckert’s, its online store allows you to
order their yummy pumpkin butter,
saltwater taffy, caramel apples and more.

open year-round, at eckert’s


you can:
• Pick your own strawberries, peaches,
blackberries, apples and pumpkins MoRE
onLIne
• Cut down your own Christmas tree
• Let the kids pet some favorite
For more info on this fun orchard and
farm animals market, visit Eckerts.com.
• Select farm-fresh produce If you’ve got a bounty of apples, make
• Play a round of mini golf eckert’s golden apple Cake at
tasteofhome.com/apples

sHoP

To Market, to Market
Get out to your local farmers market. Here are some fresh options.
Portland Farmers Dane County Barton Creek Farmers Forsyth Farmers Union Square
Market Farmers Market Market, Austin, Texas Market Greenmarket
Portland, Oregon Madison, Wisconsin Founded to support local Savannah, Georgia New York
This is actually six markets get the freshest food in farmers, this market offers This market, dedicated to This world-famous market,
in different areas of the season and more, all in the produce plus dairy products, providing fresh, healthy food spread out over 2 acres of
city with 250 vendors, kids’ picturesque shadow of the fresh chickens, grass-fed to all, accepts food stamps parkland, offers hundreds of
events, live music and more. state capitol building. bison…you name it. and teaches kids about the varieties of seasonal bounty,
portlandfarmersmarket.org dcfm.org bartoncreekfarmersmarket. “Vegetable of the Week.” cheese, bread, flowers, more.
org forsythfarmersmarket.org grownyc.org/greenmarket

{ APPLe-MAnIA! It’s apple-picking season, and Taste of Home is joining pillsbury to present some fun events at orchards across
the country, with coupons, giveaways and pie-making demonstrations. Find out more at tasteofhome.com/ appleorchards
MoRE
onLIne

AUGUST/SEPTEMBER 2010 tasteofhome.com_15


o n e fo R t He b o o k s

Be Thrifty.
How to
Live Better
EntEr Our with Less
Hide & Seek Survey Says . . .
T
his handy guide
isn’t about being
ConTeST
W
e asked fans on the Taste cheap. It’s about
of Home Facebook page, being a smart saver in every
Find the slice of pie! area of your life, from cutting
“What are your favorite food bills and buying in
You could win a $50 gift
convenience food products to have on bulk to home plumbing
certificate to Shop Taste
of Home. hand?” The top grocery items were: repairs and making clothes
Go to tasteofhome.com ☛Spaghetti sauce look great without a trip to
the dry cleaner. Everyone
to enter; 100 winners will be ☛Rice mix
drawn from entries with the from students to retirees
☛Cake mix will find ways to save a bit
correct answer. Or mail a
postcard with the page
☛Macaroni and cheese of green. $14.99, available
number and your name, ☛frozen pizza at major book stores and
address and phone number workman.com.
to Hide & seek, taste of Become a fan of
Home, 5400 S. 60th St., TOH on Facebook
greendale, wI 53129. and join the fun. Go to facebook.
Winners drawn at random.
In our June/July issue,
com/tasteofhome
the ice cream cone was
found in the photo of Citrus-
Marinated Salmon, page 45.

st u ff w e Love !

Lunch Mates
The kids will soon be heading back to school, and you may need a few
new tricks up your sleeve when it comes to packing spill-proof lunches.
If you’re looking for a secure way to send milk, juice or soup to school—
and keep it hot or cold—check out Contigo’s Kids AUTOSEAL
Stainless Steel Vacuum Insulated Mug and Food Jar. The AUTOSEAL
assures the liquid will never leak, even if it’s stored upside down in a lunch
bag. plus, the contents will stay hot up to 4 hours or cold for 12 hours.
In cute, eye-catching colors, these containers will be the hit of the lunch
table. $17.99. For a list of stores, or to purchase, visit gocontigo.com.

16_tasteofhome.com AUGUST/SEPTEMBER 2010


LETSGET
COOKING!
s%.*/9ENTERTAINING
COOKINGDEMOSBYOUR
TOPCULINARYSPECIALISTS

sLEARNSTEP BY STEP
TECHNIQUES

s-%%4PEOPLELIKEYOU
WHOLOVETOCOOK

s2%#%)6%AFREEGIFT
BAGlLLEDWITHGREAT
PRODUCTS COUPONS
AND4ASTEOF(OME
MAGAZINES

&/2%6%.43#(%$5,%6)3)4 TASTEOFHOME.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 Y O U R H O M E

COOL CUBES
Designer ice cubes add pizzazz to summer parties and other
festive occasions—so much so, you’ll hate to see them melt!
>> To make fancy ice cubes, fill trays half full and from left to right, fresh blueberries, strips of lemon
place in freezer about an hour. You want the water to peel, Odwalla Superfood juice, Kool-Aid, rose buds,
firm up but not freeze completely. Add a flower, herb borage, dill, raspberries, chive blossoms and colorful
or fruit. Fill up tray with water and freeze completely. layered Kool-Aid.
As cubes melt, the berries or herbs will add a splash >> Ice cube trays are available in a variety of shapes,
of flavor. from those that make long ice sticks for water bottles
>> Let your imagination run wild when it comes to to kabobs, jewels and peace signs. To find novelty
selecting ingredients for your ice cubes. We used, trays, visit perpetualkid.com or kaboodle.com.

For more entertaining ideas, visit tasteofhome.com/summertime


OPEN
HOUSE get-togethers
crisscross
IT’S apple crowns
Wake ’em up on chilly mornings

CRUNCH with the tempting aroma of apples


and cinnamon. “I love making these
for breakfast. They’re so easy.”

TIME! Teresa Morris // LAUREL, DELAWARE

PREP TIME: 30 MIN. COOK TIME: 20 MIN.


YIELD: 8 SERVINGS
After a trip to the orchard, gather
1-1/3 cups chopped
everyone back at the house for peeled tart apples
fresh apple treats 1/3 cup chopped walnuts
1/3 cup raisins
1/2 cup sugar, divided
2 Tbsp. all-purpose flour
2 tsp. ground cinnamon, divided
Dash salt
1 pkg. (17.3 oz.) large
refrigerated flaky biscuits
2 tsp. butter, melted
In a large microwave-safe bowl,
combine the apples, walnuts,
raisins, 3 Tbsp. sugar, flour, 3/4
tsp. cinnamon and salt. Microwave
2-3 minutes or until almost tender.
Flatten each biscuit into a 5-in.
circle. Combine remaining sugar
and cinnamon; sprinkle a rounded
teaspoonful of sugar mixture over
each. Top each with 1/4 cup apple
mixture. Bring up edges to enclose
mixture; pinch edges to seal.
Place seam side down in ungreased
muffin cups. Brush tops with
butter; sprinkle with remaining
sugar mixture. With a sharp knife,
cut an “X” in the top of each.
Bake at 350° for 18-22 minutes
or until golden brown. Cool for 5
minutes before removing from
pan to a wire rack.

APPLE ANTICS!
CHOCOLATE MINT APPLE FONDUE Make your get-together more
Combine a can of sweetened condensed milk, 1 cup festive with a game of bobbing
chocolate chips and 10 chopped peppermint patties.
for apples. Just fill a tub of
Cook over low heat until melted. Serve with apple
slices. Makes 2-1/2 cups. water with apples. With hands
behind their backs, players try
Note: You can substitute a cup of peanut butter for
to catch a floating apple with
the peppermint patties.
their teeth. You can also put just
Deb Danner // DAYTON, OHIO one apple in the tub, replacing
it for each new person.

20_tasteofhome.com AUGUST/SEPTEMBER 2010


slow-cooked IT’S IN
stuffed apples THE BAG!
This irresistible dessert is Here’s a handy
slow-cooker easy. Warm and apple trick from
comforting, the tender apples Christi Ross of
are filled with chewy pecans Grundy Center,
and yummy caramel topping.
Iowa.
Pam Kaiser // MANSFIELD, MISSOURI
“I cut apples into
PREP: 20 MIN. COOK: 3 HOURS slices for the kids’
YIELD: 6 SERVINGS snacks and place in
6 large tart apples a resealable plastic
2 tsp. lemon juice bag. I pour the juice
1/3 cup chopped pecans from a can of
1/4 cup chopped dried apricots
pineapple over the
slices (saving the
mom’s gingered 1/2 cup vanilla yogurt 1/4 cup packed brown sugar
pineapple for
apple salad 1/4 cup reduced-fat mayonnaise 3 Tbsp. butter, melted
another use), seal
Here’s a refreshing twist on the 2 Tbsp. sugar 3/4 tsp. ground cinnamon the bag, shake to
classic Waldorf salad. Seasoned 1/4 to 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg ensure all the
with ginger, dried cranberries and Granola and caramel ice cream
1/8 tsp. salt apples are covered,
water chestnuts, this combo is topping, optional
quick and delicious. 1/4 cup chopped pecans, toasted then store in the
Core apples and peel top third of fridge. The slices
Rebekah Radewahn In a large bowl, combine the first each; brush peeled portions with
WAUWATOSA, WISCONSIN five ingredients. Combine the stay crisp for days,
lemon juice. Place in a 6-qt. slow never turning
yogurt, mayonnaise, sugar, ginger cooker. Combine the pecans,
PREP/TOTAL TIME: 15 MIN. and salt; pour over apple mixture brown or mushy.”
YIELD: 6 SERVINGS apricots, brown sugar, butter,
and toss to coat. Chill until serving. cinnamon and nutmeg. Place a
3 medium apples, chopped Just before serving, sprinkle with heaping tablespoonful of mixture
1 can (8 oz.) water chestnuts, pecans. in each apple. Pour 2 cups water
drained and finely chopped around apples.
2 celery ribs, finely chopped TEST KITCHEN TIP Cover and cook on low for 3-4
1/2 cup dried cranberries In place of the toasted pecans, hours or until apples are tender.
3 Tbsp. crystallized ginger, use candied pecans available in Serve with granola and caramel
finely chopped your grocer’s snack aisle. topping if desired.

AUGUST/SEPTEMBER 2010 tasteofhome.com_21


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discover the
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pheeling
GRAND PRIZE WINNER:
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In a large skillet, cook bacon until crisp. Remove


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in skillet. Sauté mushrooms and onion in drippings
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In a large bowl, beat eggs until foamy. Add softened


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mushroom mixture and softened garlic.

5.2/,, pastry in 9" pie plate; trim and flute


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Smokin’-Philled Chicken Breasts Tuscan Chicken Frittata
The flavorful, creamy fi lling transforms the everyday chicken Nuggets of cream cheese and plenty of sun-dried tomato
into a rich and irresistible surprise. and basil give this frittata a special touch and great flavor.
0REP 30 min. | "AKE 20 min. | -AKES 4 servings 0REP 20 min. | "AKE 20 min. | -AKES6 servings

WHAT YOU NEED! WHAT YOU NEED!


1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened  EGGS
½ cup finely chopped fully cooked smoked ham × CUPHEAVYWHIPPINGCREAM
2 green onions, chopped × CUPMINCEDFRESHBASIL
1 Tbsp. minced chipotle pepper in adobo sauce ĵ CUP+2!&4GRATED0ARMESANCHEESE DIVIDED
½ tsp. salt × TSPSALT
½ tsp. smoked paprika ĵ TSPPEPPER
4 boneless skinless chicken breast halves (6 oz. each)  PKGOZ 0(),!$%,0()!CREAMCHEESE SOFTENEDANDCUBED

 cup all-purpose flour 
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1 egg, beaten  CUPSHREDDEDCOOKEDCHICKEN
1 cup panko (Japanese) bread crumbs
¼ cup canola oil MAKE IT!
In a large bowl, whisk the eggs, cream, basil, 2 Tbsp. Parmesan
MAKE IT! cheese, salt and pepper. Stir in cream cheese and sun-dried
In a small bowl, combine the fi rst six ingredients; set aside. Cut a tomatoes.
pocket in the thickest part of each chicken breast; fi ll with cream
(EAT a 10-in. ovenproof skillet coated with cooking spray over
cheese mixture. Secure with toothpicks.
medium heat; pour in egg mixture. As eggs set, lift edges to allow
0LACE the flour, egg and bread crumbs in three separate shallow uncooked portion to flow underneath. Cook for 3-4 minutes or
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3PRINKLE with chicken and remaining Parmesan cheese. Bake,
In a large skillet, brown chicken in oil; transfer to an ungreased uncovered, at 400° for 15-20 minutes or until eggs are
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Smoky, Creamy Mac & Cheese Over-the-Border Shrimp Enchiladas


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0REP 30 min. | "AKE 25 min. | -AKES 8 servings 0REP20 min. | "AKE 20 min. | -AKES 8 servings

WHAT YOU NEED! WHAT YOU NEED!


2 cups uncooked elbow macaroni 1 medium onion, chopped
¼ cup butter, cubed 2 Tbsp. olive oil
¼ cup all-purpose flour ¾ lb. uncooked medium shrimp, peeled and deveined
2 cups 2% milk 1 can (4 oz.) chopped green chilies
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese ½ tsp. chili powder
Spread ¼ tsp. salt
4 oz. VELVEETA Pasteurized Prepared Cheese Product, cut ¼ tsp. ground cumin
into ½-in. cubes ¼ tsp. pepper
1 cup (4 oz.) KRAFT shredded sharp cheddar cheese 1 pkg. (8 oz.) PHILADELPHIA cream cheese, cubed
5 OSCAR MAYER bacon strips, cooked and crumbled 8 flour tortillas (8 inches), warmed
¼ tsp. salt 1 ½ cups chunky salsa

 tsp. pepper 1 ½ cups (6 oz.) KRAFT shredded Monterey Jack cheese

 cup panko (Japanese) bread crumbs
2 Tbsp. butter, melted MAKE IT!
In a large skillet, saute onion in oil until tender. Add the shrimp,
MAKE IT! green chilies, chili powder, salt, cumin and pepper. Cook for 2-3
#OOK macaroni according to package directions. In a large saucepan, minutes or until shrimp turn pink. Stir in cream cheese until melted.
melt butter. Stir in flour until smooth; gradually add milk. Bring to
0LACE  cup shrimp mixture down the center of each tortilla.
a boil; cook and stir for 1-2 minutes or until thickened. Stir in the
Roll up and place seam side down in greased 13-in. x 9-in. baking
cream cheese, VELVEETA, cheddar cheese, bacon, salt and pepper.
dish. Pour salsa over the top; sprinkle with Monterey Jack cheese.
$RAIN macaroni; stir in cheese sauce. Transfer to a greased 8-in.
"AKE, uncovered, at 350° for 20-25 minutes or until heated through.
square baking dish. Combine bread crumbs and melted butter;
sprinkle over casserole. Bake at 350° for 25-30 minutes or until bubbly.

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Make your pasta more primo when you stir in ½ cup of Philly.

spreadphilly.com
© 2010 KRAFT Foods
PAM HELPS YOU PULL IT OFF ™
© ConAgra Foods, Inc. All Rights Reserved.
OPEN
potluck HOUSE

BE A HERO!
Score points with your game-day crowd when
you serve these fabulous, fast-to-fix sandwiches

CU
RT T deli beef heroes 6 oz. cream cheese, softened In a large skillet, cook onions
SH O

Marinated artichokes, caramelized 3/4 cup ricotta cheese in oil over low heat for 15-20
onions and green olives add loads 3/4 cup pimiento-stuffed olives minutes or until golden brown,
TIP of flavor to these crusty roast beef stirring occasionally.
2 garlic cloves, peeled
Combine sandwiches. “They’re also good Meanwhile, place the cream
ingredients for with pastrami or corned beef.” 2 French bread baguettes
(10-1/2 oz. each), split cheese, ricotta cheese, olives
the olive spread Cameron Byrne and garlic in a food processor.
and caramelize RIVERTON, WYOMING 1 lb. sliced deli roast beef
Cover and process until blended.
the onions the 2 jars (7-1/2 oz. each) roasted Spread over baguettes. Layer
day before to PREP/TOTAL TIME: 35 MIN. sweet red peppers, drained and
julienned bread bottoms with roast beef,
cut down on YIELD: 12 SERVINGS
peppers, artichokes and
last-minute 2 large onions, chopped 2 jars (7-1/2 oz. each) marinated caramelized onions; replace
preparation. quartered artichoke hearts,
1/4 cup olive oil drained and chopped tops. Cut each into six slices.

AUGUST/SEPTEMBER 2010 tasteofhome.com_27


potluck
grilled vegetable 2 Tbsp. lemon juice
sandwiches 6 garlic cloves, minced
Use some of your 12 submarine buns, split
fresh garden 24 slices cheddar cheese
bounty to build
these hearty and
3 medium tomatoes, sliced
unique subs. The 3/4 cup hummus
basil-lemon mayo adds Cut the red peppers into eighths;
terrific flavor.
cut onions and zucchini into
Kathy Hewitt 1/2-in. slices. Brush vegetables
CRANSTON, RHODE ISLAND
with oil; sprinkle with salt and
pepper. Grill vegetables in
PREP: 30 MIN. GRILL: 20 MIN.
batches, covered, over medium
YIELD: 12 SERVINGS
heat or broil 4 in. from the heat
3 large sweet red peppers for 4-5 minutes on each side or
3 medium red onions until crisp-tender. Cool.
3 large zucchini Combine the mayonnaise, basil,
1/4 cup olive oil lemon juice and garlic; spread
3/4 tsp. salt over bun bottoms. Layer with
3/4 tsp. coarsely ground pepper
cheese, grilled vegetables and fiesta tuna salad CU
RT T
tomatoes. Spread hummus over sandwiches

SH O
3/4 cup reduced-fat mayonnaise bun tops; replace tops.
1/3 cup minced fresh basil “Sometimes I
make a tuna TIP
melt out of this
There’s no need
sandwich. The
to drain the tuna
tuna salad spread is
also yummy as a dip.”
when you use the
kind that comes
Kimberly Stewart in pouches.
OMAHA, NEBRASKA

PREP/TOTAL TIME: 20 MIN.


YIELD: 12 SERVINGS

6 cans (5 oz. each) white water-


packed tuna, drained and flaked
1 large red onion, chopped
2 medium tomatoes, chopped
2/3 cup reduced-fat mayonnaise
2 jalapeno peppers, seeded and
finely chopped
1/4 cup lemon juice
2 garlic cloves, minced
1 tsp. seafood seasoning
1 tsp. coarsely ground pepper
2 loaves (14 oz. each) ciabatta
bread, split
3/4 lb. sliced pepper Jack cheese
GRILLED VEGETABLE SANDWICHES
12 lettuce leaves
MORE
In a large bowl, combine the first ONLINE
MORE GAME-DAY RECIPES nine ingredients; spread over
Whether tailgating at a stadium or gathering around the bread bottoms. Layer with cheese CROWD-PLEASERS
TV for the big game, you’ll need a dish that brings cheers. and lettuce. Replace bread tops. For more appetizing
Taste of Home’s Game Day Recipes offers 78 easy recipes Cut each loaf into six slices. recipes that feed
for tempting appetizers, beverages, grilled foods and EDITOR’S NOTE: When cutting hot peppers, 12 or more, visit
more—all on cards. Pick up a copy at the checkout counter disposable gloves are recommended. Avoid tasteofhome.com/
of your favorite retailer, Aug. 3 through Sept. 14. $4.99 touching your face. potluck

28_tasteofhome.com AUGUST/SEPTEMBER 2010


HERE’S A GOOD REASON
FAMILIES COME BACK
TO THE TABLE THIS
TIME OF YEAR.

MANUFACTURER’S COUPON EXPIRES 5/31/2011

SAVE $100
DO NOT DOUBLE

With school starting up again, your family will be busier than ever. on ANY Ham.
So make the most of your time together. Cook’s convenient
products are perfect for delicious
and easy-to-prepare meals at home.
LIMIT ONE COUPON PER PURCHASE. ANY OTHER USE
CONSTITUTES FRAUD. Void if sold, copied, transferred, altered,
prohibited or restricted. Good only in the USA and APO/FPO post
office addresses. Consumer: No other coupon may be used with

For quick and easy recipes, visit CooksHam.com


this coupon. Consumer pays any sales tax. Retailer: Cook’s Ham,
Inc. will reimburse you for the face value of this coupon plus 8¢
handling if coupon is submitted in compliance with this offer and
the Cook’s Ham, Inc. Coupon Redemption Policy (available at http://
www.CMS.inmar.com). Cash value of 1/20¢. Send coupons to:
Cook’s Ham, Inc., CMS Department #70247, One Fawcett Drive, Del
© 2010 Cook’s Ham, Inc. Rio, TX 78840. Not subject to doubling. © 2010 Cook’s Ham, Inc.
OPEN
HOUSE appetizers & snacks

STRUT
YOUR STUFF
Get your gathering off to a great start
with bite-sized, stuffed snacks that
deliver big flavor!

LEFT TO RIGHT:
SEAFOOD & CREAM
CHEESE STUFFED SHELLS
SAVORY STUFFED FIGS
STUFFED ARTICHOKE BOTTOMS

30_tasteofhome.com AUGUST/SEPTEMBER 2010


SAVORY
STUFFED
FIGS
Partially cook 12
slices of bacon,
halved. Cut a slit
into 24 dried figs;
fill with a pecan
half. Wrap each
fig with a piece
of bacon. Broil 5
min. or until crisp.
Makes 2 dozen.
Maggie Zabinko
BLUE CHEESE AND BACON ANCHORAGE,
STUFFED MUSHROOMS ALASKA

blue cheese and seafood & cream stuffed artichoke


bacon stuffed cheese stuffed shells bottoms
mushrooms “This excellent appetizer is a “These creamy, quick bites are really
“A rich, warm and favorite with my guests! Cool, yummy and couldn’t be easier to
cheesy recipe for pretty and easy to do, it has a lovely make. I prepare them ahead of time
classic stuffed seafood flavor. The green onions add to take to a party, then bake and
mushrooms, this a nice crunch.” serve with cocktail forks.”
attractive appetizer Suzy Horvath Sandi Vanthoff
is perfect for your next SHERIDAN, OREGON HENDERSON, NEVADA
dinner party or special event.”
Kristen Woodburn PREP: 50 MIN. + CHILLING PREP: 15 MIN. BAKE: 25 MIN.
ATLANTA, GEORGIA YIELD: 3 DOZEN YIELD: 1-1/2 DOZEN

1 pkg. (12 oz.) jumbo pasta shells 2 cans (14 oz. each) artichoke
PREP: 30 MIN. BAKE: 20 MIN.
2 pkg. (8 oz. each) cream bottoms, drained
YIELD: 2 DOZEN
cheese, softened 2 pkg. (one 8 oz., one 3 oz.) CU
RT T
24 large fresh mushrooms cream cheese, softened

SH O
1/3 cup mayonnaise
1 carton (8 oz.) reduced-fat 2 tsp. sugar 3 garlic cloves, minced
spreadable chive and onion
cream cheese 1-1/2 tsp. lemon juice 2 tsp. minced chives TIP
1/8 tsp. salt 1 tsp. minced fresh oregano or Last-minute
1 cup (4 oz.) crumbled 1/4 tsp. dried oregano
blue cheese guests? Try this
1/8 tsp. coarsely ground pepper
1/2 cup grated Parmesan cheese speedy taco
4 green onions, chopped 1/8 tsp. cayenne pepper
Cut a thin slice from bottoms of spread: Pour
2 garlic cloves, minced 3 cans (6 oz. each) lump salsa over an
crabmeat, drained artichokes to level if necessary.
3/4 cup bacon bits, divided Place in a greased 15-in. x 10-in. x 8-ounce block
Remove stems from mushrooms 1/2 lb. frozen cooked salad 1-in. baking pan. of cream
shrimp, thawed cheese. Sprinkle
and set caps aside; discard stems In a small bowl, combine the
or save for another use. In a small 12 green onions, finely chopped with some of
cream cheese, garlic, chives and your favorite
bowl, combine the cream cheese, Cook pasta according to package oregano. Spoon into artichokes;
blue cheese, onions, garlic and directions; drain and rinse in cold taco toppings,
sprinkle with Parmesan cheese. such as sliced
1/4 cup bacon bits. Stuff into water. Cool to room temperature. Bake at 350° for 22-26 minutes or
mushroom caps, a scant green onions,
In a large bowl, combine the until cheese is golden brown. chopped
tablespoonful in each. cream cheese, mayonnaise, sugar, tomato and
Place in a greased 15-in. x 10-in. lemon juice, salt, pepper and shredded
x 1-in. baking pan. Sprinkle with cayenne. Gently stir in the crab, MORE
ONLINE cheese. Serve
remaining bacon bits. Bake, shrimp and onions. Stuff shells, with corn or
uncovered, at 375° for 18-22 min- about 2 Tbsp. in each. Cover and For more delicious party snacks, tortilla chips.
utes or until mushrooms are tender. refrigerate for at least 1 hour. visit tasteofhome.com/appetizers

AUGUST/SEPTEMBER 2010 tasteofhome.com_31


OPEN
HOUSE celebration

SALUTE bacon-blue cheese


stuffed burgers
TO SUMMER These loaded
burgers are one
hearty meal on a
Soak up the season with outdoor bun. They’re sure
to satisfy the
festivities that show off biggest appetites.
garden veggies and Christine Keating
NORWALK, CALIFORNIA
warm-weather
favorites PREP: 30 MIN. GRILL: 10 MIN.
YIELD: 4 SERVINGS

1-1/2 lbs. lean ground beef


(90% lean)
1 pkg. (3 oz.) cream cheese,
softened
1/3 cup crumbled blue cheese
1/3 cup bacon bits
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 lb. sliced fresh mushrooms
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. Dijon mustard
4 whole wheat hamburger
buns, split
1/4 cup mayonnaise
4 romaine leaves
1 medium tomato, sliced
Shape beef into eight thin patties.
Combine the cream cheese, blue
cheese and bacon bits; spoon
onto the center of four patties.
Top with remaining patties and
BACON-BLUE CHEESE
press edges firmly to seal.
STUFFED BURGERS Combine salt, garlic powder and
GRILLED POTATO & pepper; sprinkle over patties.
ARUGULA SALAD
Grill burgers, covered, over
medium heat or broil 4 in. from
the heat for 5-7 minutes on each
side or until a meat thermometer
reads 160° and juices run clear.
Meanwhile, in a large skillet, saute
mushrooms in oil until tender. Stir
TEST KITCHEN TIP in water and mustard.
Lightly moistening the edges of Serve burgers on buns with
the beef patties with water will mayonnaise, romaine, tomato and
help seal them together. mushroom mixture.

32_tasteofhome.com AUGUST/SEPTEMBER 2010


grilled potato &
arugula salad
Looking for a new twist on an old
picnic classic? This colorful potato
salad has both sweet and Yukon
Gold potatoes, fresh greens, some
Cajun heat and a cool yogurt
dressing.
Nancee Melin
TUCSON, ARIZONA

PREP: 30 MIN. GRILL: 15 MIN.


YIELD: 8 SERVINGS

2 medium sweet potatoes


2 medium Yukon Gold potatoes easy garden tomatoes
4-1/2 tsp. Cajun seasoning, “Simple as it is,
divided this is one of my
CU
RT T
1/4 tsp. salt, divided favorite dishes,
and my family

SH O
1/4 tsp. pepper, divided
loves it. I made
1/2 cup plain yogurt three batches the ladyfinger
4-1/2 tsp. lemon juice first time, and a few ice cream cake TIP
2 garlic cloves, minced stray olive slices were the only things You can make this
No one will believe you didn’t fuss
left on the platter.”
when you bring out this show-
easy dessert and
3 cups fresh arugula or baby freeze it up to a
spinach Heather Ahrens stopper. On a hot summer day, it
AVON, OHIO will melt all resistance to dessert— week in advance.
1 cup grape tomatoes
one cool, creamy slice at a time.
1/2 cup pitted Greek olives, PREP/TOTAL TIME: 15 MIN.
sliced Barbara McCalley
YIELD: 6 SERVINGS
ALLISON PARK,
6 green onions, chopped PENNSYLVANIA
3 large tomatoes, thinly sliced
Pierce sweet potatoes and Yukon 1 large red onion, thinly sliced PREP/TOTAL TIME: 25 MIN. + FREEZING
Gold potatoes; microwave,
1/3 cup olive oil YIELD: 16 SERVINGS
uncovered, on high for 4 minutes,
turning once. 1/4 cup red wine vinegar 2 pkg. (3 oz. each)
2 garlic cloves, minced ladyfingers, split
When potatoes are cool enough
to handle, peel and cut into 1/2-in. 1 Tbsp. minced fresh basil or 1 3 cups vanilla ice cream,
slices. Sprinkle with 4 tsp. Cajun tsp. dried basil softened
seasoning, 1/8 tsp. salt and 1/8 tsp. 1-1/2 tsp. minced fresh oregano 1 jar (16 oz.) hot fudge
pepper. or 1/2 tsp. dried oregano ice cream topping
3/4 cup crumbled feta cheese 1 pkg. (8 oz.) toffee bits
Place potato slices on a grilling
grid; transfer to grill rack. Grill, 1 can (2-1/4 oz.) sliced ripe 3 cups chocolate ice cream,
olives, drained softened
covered, over medium heat for
15-20 minutes or until tender, Arrange tomatoes and onion on a 3 cups coffee ice cream,
turning occasionally. serving platter. Whisk the oil, softened
In a large bowl, combine the vinegar, garlic, basil and oregano; Arrange ladyfingers around the
yogurt, lemon juice, garlic and drizzle over salad. Top with cheese edge and on the bottom of a
remaining Cajun seasoning, salt and olives. Chill until serving. 9-in. springform pan coated with
and pepper. Gently fold in the C UT cooking spray.
RT
SH O

arugula, tomatoes, olives, onions Spoon vanilla ice cream into


and potatoes. prepared pan. Top with a third of
EDITOR’S NOTE: This recipe was tested in a
TIP the ice cream topping and toffee
1,100-watt microwave. bits. Freeze 20 minutes. Repeat
Instead of making the dressing
Nutrition Facts: 1 cup equals 116 calories, 3 g fat
for tomatoes above, use store- layers, using chocolate and coffee
(1 g saturated fat), 2 mg cholesterol, 535 mg sodium, ice creams (pan will be full).
20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic bought red wine vinaigrette.
Exchanges: 1 starch, 1/2 fat. Freeze overnight or until firm.

AUGUST/SEPTEMBER 2010 tasteofhome.com_33


OPEN
HOUSE dream kitchen contest

FIT FOR ONE,


FIT FOR ALL
A renovation project
becomes a special gift
for this family

hen a remodel creates a kitchen that’s Mongillos built a once-in-a-lifetime kitchen, from

W both stunning and functional, it deserves


recognition. So said the judges when they
chose Tony and Kathy Mongillo’s kitchen as a
the durable porcelain floor tile to the double sinks.
“The kitchen is the most important part of our
home,” says Kathy, a registered nurse. “It’s my
winner in our Dream Kitchen contest. With a dream kitchen because it was a gift from my
spacious floor plan, dark cherry cabinets and husband and we planned it together. We love being
handicap-accessible features, the kitchen took the in it and spending time together as a family.”
Tony and Kathy grand prize in the remodeled category. The family also includes daughter Cristina.
Mongillo Son Anthony, an avid cook, uses a wheelchair. So A pot-filler is a big help for making large
TRUMBULL, they knew the kitchen would need to be designed servings of pasta on the six-burner Dacor stove.
CONNECTICUT with him in mind. The appliances are finished in the same black
“We bumped out the wall between the dining glazed cherry wood as the cabinets. The contractor
REMODELED room and the kitchen to give him more room to even added custom-designed molding.
KITCHEN navigate around the island,” says Kathy, Anthony’s The Mongillos were thrilled to learn their
stepmom. “We also indented part of the island to remodeled kitchen, a 4-month project, was a big
WINNER
allow him more room at the fridge. Plus, we moved winner. But their $1,000 prize money is already gone.
the wall in the dining area back 4 feet to give “We’ve already spent our winnings renovating
Anthony clear passage to the deck, so he can man the foyer,” says Tony, “because Kathy was
the grill or get herbs from the garden.” concerned that the Taste of Home cameras would
With the help of a creative contractor, the catch a glimpse of our old wallpaper.”

34_tasteofhome.com AUGUST/SEPTEMBER 2010


MORE
ONLINE

For more photos of this


fabulous kitchen, a
floor plan and Kathy’s
delicious Penne alla
Vodka recipe, visit
tasteofhome.com/
kathy

Top: Tony bought this stoneware


while in Italy for medical school.
Above: Two sinks make washing
veggies and dishes a cinch. Left:
A coffee station keeps everything
at hand. Right: Kathy and Tony
Mongillo are joined by (clockwise)
daughter Cristina; son Anthony;
his girlfriend, Caitlin Lynch;
Kathy’s mom, Clay-dee Kochiss;
and Caitlin’s dog, Laser.

We wanted the kitchen to reflect our unique


family personality.
— Kathy Mongillo // TRUMBULL, CONNECTICUT

AUGUST/SEPTEMBER 2010 tasteofhome.com_35


©2010 Reynolds Consumer Products Company

Prevent a baked on mess and eliminate


soaking and scrubbing. Find us next to
Reynolds Wrap® Foil at your favorite store.
Line it. Cook it. Toss it.
For recipes and more go to reynoldskitchens.com
COOK SMART
E A S Y 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

SLOW AND SURE


Follow our test kitchen’s advice and slow cook to perfection
HOW MUCH FOOD SHOULD I PUT IN DO I NEED TO PREHEAT MY SLOW
MY SLOW COOKER? COOKER?
To cook food properly and safely, fill your slow No, you don’t. You can place all the ingredients
cooker at least half full, but not more than in the crock the night before, cover and
two-thirds full. refrigerate overnight. In the morning, place
the crock in the slow cooker, turn it on and go!
CAN I OPEN THE LID AND STIR?
It’s tempting, but each time you remove the lid, IS THERE AN EASY WAY TO CLEAN
you increase the cooking time by 20 to 30 minutes. A SLOW COOKER?
Cleaning is a breeze if you use a slow cooker
SHOULD I BROWN MEAT FIRST? liner. Place the liner in the crock, add your
For food safety reasons, cook and drain all ingredients and cook as you normally would.
ground meats. But you don’t need to brown After cooking, remove the meal from the
large cuts of meat beforehand. pot and simply throw away the liner.

TAKE IT SLOW For more tips on using your slow cooker, visit
tasteofhome.com/slowcooker101

JUNE/JULY 2010 tasteofhome.com_37


COOK
SMART healthy choices

MAKE IT MEDITERRANEAN
Olive oil, veggies and bold flavors are vital to
the deliciously healthy Mediterranean diet
summertime orzo
& chicken
This easy-as-can-be
main dish is likely
to become a
summer staple
at your house.
It’s that good! If you prefer,
grill the chicken breasts instead of
cooking in a skillet.
Fran MacMillan
WEST MELBOURNE, FLORIDA

PREP/TOTAL TIME: 30 MIN.


YIELD: 4 SERVINGS

3/4 cup uncooked orzo pasta


1 lb. boneless skinless chicken
breasts, cut into 1-in. pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled reduced-fat
feta cheese
Cook pasta according to package
directions. Meanwhile, in a large
skillet coated with cooking spray,
cook chicken over medium heat for
6-8 minutes or until no longer pink.
In a large bowl, combine the
cucumber, onion, parsley and
chicken. Drain pasta; stir into
chicken mixture. In a small bowl,
whisk the lemon juice, oil, salt
and pepper. Pour over chicken
mixture; toss to coat. Serve
warm or cold. Just before
serving, sprinkle with cheese.
WHAT’S THE Nutrition Facts: 1-1/4 cups orzo mixture with 1 Tbsp.
MEDITERRANEAN DIET? cheese equals 323 calories, 7 g fat (2 g saturated fat),
65 mg cholesterol, 742 mg sodium, 33 g carbohydrate,
Learn more about it and why it’s 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean
good for you on page 40. meat, 2 starch, 1 vegetable, 1 fat.

38_tasteofhome.com AUGUST/SEPTEMBER 2010


mushroom primavera CU
RT T
pasta sauce

SH O
This meatless meal has plenty of
mushrooms and vegetables in a rich TIP
tomato sauce. To easily peel the
Cindy Adams // TRACY, CALIFORNIA tomatoes, drop
into boiling water
PREP: 50 MIN. COOK: 45 MIN. for about 1 minute,
YIELD: 6 SERVINGS
then plunge them
1 large onion, chopped into icy cold water.
1 Tbsp. olive oil The skins will
come right off.
1 whole garlic bulb, peeled
and minced
15 plum tomatoes, peeled
and chopped
2 medium zucchini, grated
CU 2 medium carrots, grated
RT T
SH O

1 medium green pepper,


chopped
TIP 1 medium sweet red pepper,
To peel shrimp chopped
quickly, use a hand- 1/4 cup water
held plastic letter 1 tsp. salt
opener. It splits the 1/4 tsp. pepper
shell and makes
deveining easier. 1 lb. fresh mushrooms,
quartered
Hot cooked multigrain pasta
shrimp and 1/4 tsp. salt Shredded Parmesan cheese
scallop 1/8 tsp. pepper In a large saucepan, saute onion in
couscous Hot cooked couscous or rice oil until tender. Add garlic; cook 1
When it comes to Thinly sliced fresh basil minute longer. Add the tomatoes,
pleasing guests, this leaves, optional zucchini, carrots, peppers, water,
fast and filling seafood salt and pepper. Bring to a boil.
In a large skillet, saute zucchini
skillet is a “shore thing.” Round out
the meal with garlic breadsticks.
and green pepper in oil until tender. Reduce heat; cover and simmer for
Add the tomatoes, onions, basil, 20-25 minutes or until vegetables
Marvin Meuser Jr. chili powder, garlic and oregano. are tender, stirring occasionally. Stir
PRINCETON, INDIANA
Bring to a boil. Reduce heat; in mushrooms; cook 10 minutes
PREP/TOTAL TIME: 30 MIN.
simmer, uncovered, for 5 minutes. longer or just until mushrooms are
YIELD: 4 SERVINGS Stir in the shrimp, scallops, salt tender. Serve over pasta. Sprinkle
and pepper. Return to a boil. with cheese.
2 medium zucchini, julienned
Reduce heat; simmer, uncovered, Nutrition Facts: 3/4 cup (calculated without pasta and
1 medium green pepper, julienned for 5 minutes or until shrimp turn cheese) equals 85 calories, 2 g fat (trace saturated fat),
0 cholesterol, 321 mg sodium, 15 g carbohydrate, 4 g
2 Tbsp. olive oil pink and scallops are opaque. fiber, 4 g protein. Diabetic Exchange: 3 vegetable.
3 plum tomatoes, chopped Serve with couscous. Garnish
4 green onions, chopped with sliced basil if desired.
1 Tbsp. minced fresh basil Nutrition Facts: 1 cup seafood mixture (calculated
without couscous) equals 201 calories, 9 g fat (1 g
or 1 tsp. dried basil saturated fat), 88 mg cholesterol, 342 mg sodium, 11 g
3 tsp. chili powder carbohydrate, 3 g fiber, 21 g protein. Diabetic
Exchanges: 3 very lean meat, 1-1/2 fat, 1 vegetable. MORE
1 garlic clove, minced ONLINE

1/2 tsp. dried oregano TEST KITCHEN TIP For more recipes plus
1/2 lb. uncooked medium If your scallops seem sandy, healthy living tips, visit
shrimp, peeled and deveined rinse them quickly under cold tasteofhome.com/
MUSHROOM PRIMAVERA PASTA SAUCE
1/2 lb. bay scallops water and immediately pat dry. healthy

AUGUST/SEPTEMBER 2010 tasteofhome.com_39


COOK
SMART eat smart

MORE VEGGIES, PLEASE


Experts recommend eating 5 or more servings of fruits and vegetables a day. Loaded
with vitamins and minerals, vegetables are also a great way to add fiber to your diet. Sometimes,
though, it’s a challenge getting your recommended dose of veggies. These simple tips will help
you add more veggies to every meal of the day:
➥ Scramble eggs with sauteed onion, sweet pepper and chopped tomatoes.
➥ Add shredded zucchini to homemade bread, muffins, casseroles or meat loaf.
➥ Dress up cold sandwiches with romaine lettuce, grated carrot, thinly sliced cucumber and
tomato. Add a slice or two of tomato to grilled cheese.
➥ Mix chopped spinach or other greens into spaghetti sauce.
➥ At least 1 night a week, plan your meal around a vegetable main dish.
➥ Soups and stews warm you up on cool autumn days. Load them up with all kinds of veggies.

MIGRAINE SOLUTIONS
If you suffer from migraines, you
probably know to avoid “trigger”
SAYING NO TO DESSERT
The American Heart Association
foods. Among the common regularly issues a red heart-check
culprits are aged cheese, mark symbol to denote grocery items
alcohol, chocolate, coffee, that meet their heart-healthy criteria.
citrus fruits and processed Earlier this year, the AHA chose to
foods. Skipping meals can remove desserts from its list of products
also trigger a headache. that qualify for the symbol, as part of its
But did you know that some battle against high-sugar diets.
foods can help ease migraine pain? The next time you feel one The heart-check mark has been guiding consumers to
coming on, start loading up on foods high in magnesium and heart-healthy food products since 1995. Today, it is the most
trusted health symbol in the food industry. Over the past
calcium, such as spinach, kale or broccoli. Some people find relief
15 years, some desserts have received the designation
from ginger. Try ginger ale made with real ginger, or drink cups and can keep their symbol until their contract expires.
of ginger tea. Other foods that might prove beneficial include (Manufacturers pay to use the symbol.) But the AHA has
garlic, oatmeal, fish, grapes and cayenne pepper. closed the dessert category to further certification.

THE DIRTY DOZEN


You don’t have to be an environmentalist to be concerned about pesticide residue on produce.
The 12 items that are highest in pesticides are apples, celery, cherries, grapes, lettuce,
nectarines, peaches, pears, potatoes, spinach, strawberries and sweet bell peppers. Keep on
eating lots of fruits and veggies, but make sure to wash them before using or buy organic.

IT’S GREEK TO YOU


Following the Mediterranean diet is almost as compelling as living on the shores of that glittering sea. Based
on the eating habits of people in Greece, southern Italy and other countries bordering the Mediterranean Sea,
the emphasis is on fresh fruits and vegetables, whole grains, flavorful herbs and healthy fats.
This way of eating has been shown to reduce the risk of heart disease and cancer, protect against diabetes,
strokes and asthma, and even help with weight loss.
These guidelines • Fill your plate with greens as well as other
will get you vegetables, fruits, legumes and whole grains.
started: • Instead of butter, rely on extra virgin

➥ olive oil and canola oil.


• Skip the salt in favor of herbs and spices.
• Eat less red meat and more fish or shellfish.
• Limit higher-fat dairy products; for example,
use yogurt instead of cream in soups.
• Snack on small portions of nuts or sprinkle on
top of salads.

40_tasteofhome.com AUGUST/SEPTEMBER 2010


someone who’s got what you’ve got
is out doing what you’re not
Help prevent asthma symptoms before they start. Talk to your doctor about prescription SINGULAIR. Once-a-day SINGULAIR is proven
to help control asthma symptoms for 24 hours. It helps relieve indoor and outdoor allergy symptoms too. Help prevent asthma
symptoms—help yourself breathe a little easier while doing the things you want to do. Ask your doctor about steroid-free SINGULAIR.

IMPORTANT SAFETY INFORMATION


SINGULAIR is not a rescue medication. Always carry a prescribed rescue inhaler for emergencies or sudden symptoms. If your asthma
symptoms get worse or you need to increase the use of your fast-acting inhaler, call your doctor at once.

Side effects vary by age and may include headache, ear infection, sore throat, and upper respiratory infection. Behavior and mood-related
changes have been reported, including agitation, aggression or anger, bad or vivid dreams, depression, anxiety, hallucinations (seeing
things that are not there), irritability, restlessness, sleepwalking, suicidal thoughts and actions (including suicide), trembling, and
trouble sleeping. Tell the doctor if you have these or any other side effects while taking SINGULAIR. 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.

Please read the Patient Information on the following page and discuss it with your doctor.
To learn more about SINGULAIR, visit singulair.com or call 888-MERCK-36.

Having trouble paying for your Merck medicine? Merck may be able to help.
Call 888-MERCK-36 or visit merck.com/merckhelps.

Enroll now in the Asthma Information Resource (A.I.R.) Program. Learn ways to help manage your asthma.
Eligible patients may also save money on prescriptions for SINGULAIR.* Go to AIRforasthma.com to enroll now and start receiving
asthma information today. As a member of the A.I.R. Program, you’ll have access to helpful tips on:
• Getting the most out of your doctor appointment
• Understanding asthma
• How to recognize things that can trigger an attack
• How to be active with asthma
• Money-saving offers for eligible patients* This is not a coupon.
*Not all patients are eligible. Restrictions apply. See terms and conditions at AIRforasthma.com.
SINGULAIR is a registered trademark of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc. Copyright © 2010 Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc. All rights reserved. 21051270(2)(415)-SNG
Patient Information 9628415
SINGULAIR® (SING-u-lair) Tablets, Chewable Tablets, and Oral Granules
Generic name: montelukast (mon-te-LOO-kast) sodium
Read this information before you start taking treatment of exercise-induced asthma. • joint pain, muscle aches and muscle cramps
SINGULAIR ®. Also, read the leaflet you get each time • Do not take an additional dose of SINGULAIR • swelling
you refill SINGULAIR, since there may be new information within 24 hours of a previous dose.
Behavior and mood-related changes have been
in the leaflet since the last time you saw it. This leaflet
For adults and children 2 years of age and older reported: agitation including aggressive behavior or
does not take the place of talking with your doctor
with seasonal allergic rhinitis, or for adults and hostility, bad/vivid dreams, depression, feeling anxious,
about your medical condition and/or your treatment.
children 6 months of age and older with perennial hallucinations (seeing things that are not there), irritability,
What is SINGULAIR*? allergic rhinitis: restlessness, sleep walking, suicidal thoughts and
actions (including suicide), tremor, trouble sleeping.
• SINGULAIR is a medicine called a leukotriene • Take SINGULAIR once a day, at about the same
Tell your doctor if you experience behavior or mood-
receptor antagonist. It works by blocking time each day.
related changes while taking SINGULAIR.
substances in the body called leukotrienes. • Take SINGULAIR every day for as long as your
Blocking leukotrienes improves asthma and allergic doctor prescribes it.
Rarely, asthmatic patients taking SINGULAIR have
rhinitis. SINGULAIR is not a steroid. Studies have • You may take SINGULAIR with food or without food.
experienced a condition that includes certain
shown that SINGULAIR does not affect the growth
How should I give SINGULAIR oral granules to my child? symptoms that do not go away or that get worse.
rate of children. (See the end of this leaflet for more
These occur usually, but not always, in patients who
information about asthma and allergic rhinitis.) Do not open the packet until ready to use.
were taking steroid pills by mouth for asthma and
SINGULAIR is prescribed for the treatment of asthma, SINGULAIR 4-mg oral granules can be given: those steroids were being slowly lowered or stopped.
the prevention of exercise-induced asthma, and • directly in the mouth; Although SINGULAIR has not been shown to cause
allergic rhinitis: • dissolved in 1 teaspoonful (5 mL) of cold or room this condition, you must tell your doctor right away if
temperature baby formula or breast milk; you get one or more of these symptoms:
1. Asthma.
• mixed with a spoonful of one of the following soft • a feeling of pins and needles or numbness of
SINGULAIR should be used for the long-term
foods at cold or room temperature: applesauce, arms or legs
management of asthma in adults and children
mashed carrots, rice, or ice cream. • a flu-like illness
ages 12 months and older.
Be sure that the entire dose is mixed with the food, • rash
Do not take SINGULAIR for the immediate relief baby formula, or breast milk and that the child is • severe inflammation (pain and swelling) of the
of an asthma attack. If you get an asthma attack, given the entire spoonful of the food, baby formula, or sinuses (sinusitis)
you should follow the instructions your doctor breast milk mixture right away (within 15 minutes).
These are not all the possible side effects of SINGULAIR.
gave you for treating asthma attacks.
IMPORTANT: Never store any oral granules mixed For more information ask your doctor or pharmacist.
2. Prevention of exercise-induced asthma. with food, baby formula, or breast milk for use at a
Talk to your doctor if you think you have side effects
SINGULAIR is used for the prevention of exercise- later time. Throw away any unused portion.
from taking SINGULAIR.
induced asthma in patients 15 years of age and older.
Do not put SINGULAIR oral granules in any
General Information about the safe and effective use
3. Allergic Rhinitis. liquid drink other than baby formula or breast
of SINGULAIR
SINGULAIR is used to help control the symptoms milk. However, your child may drink liquids after
of allergic rhinitis (sneezing, stuffy nose, runny swallowing the SINGULAIR oral granules. Medicines are sometimes prescribed for conditions
nose, itching of the nose). SINGULAIR is used to that are not mentioned in patient information leaflets.
What is the dose of SINGULAIR?
treat seasonal allergic rhinitis (outdoor allergies Do not use SINGULAIR for a condition for which it
that happen part of the year) in adults and children For asthma—Take once daily in the evening: was not prescribed. Do not give SINGULAIR to other
ages 2 years and older, and perennial allergic • One 10-mg tablet for adults and adolescents people even if they have the same symptoms you
rhinitis (indoor allergies that happen all year) in 15 years of age and older, have. It may harm them. Keep SINGULAIR and all
adults and children ages 6 months and older. • One 5-mg chewable tablet for children 6 to medicines out of the reach of children.
14 years of age,
Who should not take SINGULAIR? Store SINGULAIR at 25˚C (77˚F). Protect from moisture
• One 4-mg chewable tablet or one packet of 4-mg
and light. Store in original package.
Do not take SINGULAIR if you are allergic to SINGULAIR oral granules for children 2 to 5 years of age, or
or any of its ingredients. • One packet of 4-mg oral granules for children This leaflet summarizes information about
12 to 23 months of age. SINGULAIR. If you would like more information, talk
The active ingredient in SINGULAIR is montelukast
to your doctor. You can ask your pharmacist or doctor
sodium. For exercise-induced asthma—Take at least 2 hours
for information about SINGULAIR that is written for
before exercise, but not more than once daily:
See the end of this leaflet for a list of all the ingredients health professionals.
• One 10-mg tablet for adults and adolescents

T:10 in
in SINGULAIR.
15 years of age and older What are the ingredients in SINGULAIR?
What should I tell my doctor before I start taking
For allergic rhinitis—Take once daily at about the Active ingredient: montelukast sodium
SINGULAIR?
same time each day:
SINGULAIR chewable tablets contain aspartame,
Tell your doctor about: • One 10-mg tablet for adults and adolescents
a source of phenylalanine.
• Pregnancy: If you are pregnant or plan to become 15 years of age and older,
Phenylketonurics: SINGULAIR 4-mg and 5-mg
pregnant, SINGULAIR may not be right for you. • One 5-mg chewable tablet for children 6 to
chewable tablets contain 0.674 and 0.842 mg
• Breast-feeding: If you are breast-feeding, 14 years of age,
phenylalanine, respectively.
SINGULAIR may be passed in your milk to your • One 4-mg chewable tablet for children 2 to
baby. You should consult your doctor before 5 years of age, or Inactive ingredients:
taking SINGULAIR if you are breast-feeding or • One packet of 4-mg oral granules for children • 4-mg oral granules: mannitol, hydroxypropyl
intend to breast-feed. 2 to 5 years of age with seasonal allergic rhinitis, cellulose, and magnesium stearate.
• Medical Problems or Allergies: Talk about any or for children 6 months to 5 years of age with • 4-mg and 5-mg chewable tablets: mannitol,
medical problems or allergies you have now or perennial allergic rhinitis. microcrystalline cellulose, hydroxypropyl
had in the past. cellulose, red ferric oxide, croscarmellose
What should I avoid while taking SINGULAIR?
• Other Medicines: Tell your doctor about all sodium, cherry flavor, aspartame, and
the medicines you take, including prescription If you have asthma and if your asthma is made magnesium stearate.
and non-prescription medicines, and herbal worse by aspirin, continue to avoid aspirin or other • 10-mg tablet: microcrystalline cellulose, lactose
supplements. Some medicines may affect how medicines called non-steroidal anti-inflammatory monohydrate, croscarmellose sodium, hydroxypropyl
SINGULAIR works, or SINGULAIR may affect drugs while taking SINGULAIR. cellulose, magnesium stearate, hydroxypropyl
how your other medicines work. methylcellulose, titanium dioxide, red ferric
What are the possible side effects of SINGULAIR?
oxide, yellow ferric oxide, and carnauba wax.
How should I take SINGULAIR?
The side effects of SINGULAIR are usually mild, and
What is asthma?
For adults and children 12 months of age and older generally did not cause patients to stop taking their
with asthma: medicine. The side effects in patients treated with Asthma is a continuing (chronic) inflammation of the
• Take SINGULAIR once a day in the evening. SINGULAIR were similar in type and frequency to side bronchial passageways which are the tubes that carry
• Take SINGULAIR every day for as long as your effects in patients who were given a placebo (a pill air from outside the body to the lungs.
doctor prescribes it, even if you have no asthma containing no medicine).
Symptoms of asthma include:
symptoms.
The most common side effects with SINGULAIR • coughing
• You may take SINGULAIR with food or without food.
include: • wheezing
• If your asthma symptoms get worse, or if you
• stomach pain • chest tightness
need to increase the use of your inhaled rescue
• stomach or intestinal upset • shortness of breath
medicine for asthma attacks, call your doctor
• heartburn
right away. What is exercise-induced asthma?
• tiredness
• Do not take SINGULAIR for the immediate relief
• fever Exercise-induced asthma, more accurately called
of an asthma attack. If you get an asthma attack,
• stuffy nose exercise-induced bronchoconstriction occurs when
you should follow the instructions your doctor
• cough exercise triggers symptoms of asthma.
gave you for treating asthma attacks.
• flu
• Always have your inhaled rescue medicine for What is allergic rhinitis?
• upper respiratory infection
asthma attacks with you.
• dizziness • Seasonal allergic rhinitis, also known as hay fever,
• Do not stop taking or lower the dose of your other
• headache is triggered by outdoor allergens such as pollens
asthma medicines unless your doctor tells you to.
• rash from trees, grasses, and weeds.
For patients 15 years of age and older for the • Perennial allergic rhinitis may occur year-round and
Less common side effects that have happened with
prevention of exercise-induced asthma: is generally triggered by indoor allergens such as
SINGULAIR include:
• Take SINGULAIR at least 2 hours before exercise. dust mites, animal dander, and/or mold spores.
• increased bleeding tendency
• Always have your inhaled rescue medicine for • Symptoms of allergic rhinitis may include:
• allergic reactions [including swelling of the face, lips,
asthma attacks with you. • stuffy, runny, and/or itchy nose
tongue, and/or throat (which may cause trouble
• If you are taking SINGULAIR daily for chronic • sneezing
breathing or swallowing), hives and itching]
asthma or allergic rhinitis, do not take an
• drowsiness, pins and needles/numbness,
additional dose to prevent exercise-induced Rx only
seizures (convulsions or fi ts)
asthma. Speak to your doctor about your US Patent No.: 5,565,473 Issued August 2009
• palpitations
• nose bleed
• diarrhea, indigestion, inflammation of the Distributed by:
* Registered trademark of MERCK & CO., Inc. pancreas, nausea, vomiting MERCK & CO., INC.
COPYRIGHT © 1998 -2009 MERCK & CO., Inc. Whitehouse Station, NJ 08889, USA
• hepatitis
All rights reserved • bruising 21051270(2)(415)-SNG
COOK
party of two SMART
CU
RT T

TWO FOR THE


SH O

PRICE OF ONE cowboy casserole


“This quick and creamy Tater Tot
bake is great comfort food, especially
on a cool night.”
Donna Donhauser
REMSEN, NEW YORK

PREP: 15 MIN. BAKE: 20 MIN.


YIELD: 2 SERVINGS

1/2 lb. lean ground beef


(90% lean)
1 can (8-3/4 oz.) whole kernel
corn, drained
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup shredded cheddar
cheese, divided
1/3 cup 2% milk
A pound of 2 Tbsp. sour cream
ground beef equals 3/4 tsp. onion powder
1/4 tsp. pepper
two satisfying casseroles 2 cups frozen Tater Tots
sized just right for In a large skillet, cook beef over
a couple medium heat until no longer pink.
Stir in the corn, soup, 1/4 cup
cheese, milk, sour cream, onion
hamburger 1 Tbsp. chopped green pepper powder and pepper.
noodle bake 1 Tbsp. sour cream
Place 1 cup Tater Tots in a 3-cup
Cream cheese and cottage cheese 2 Tbsp. grated Parmesan cheese baking dish coated with cooking
nicely balance the saucy ground beef
Cook the noodles according to spray. Layer with beef mixture and
and noodles in this hearty casserole.
package directions. remaining Tater Tots; sprinkle with
Charissa Dunn the remaining cheese. Bake,
BARTLESVILLE, OKLAHOMA Meanwhile, in a large skillet, cook
beef and onion until meat is no uncovered, at 375° for 20-25
longer pink; drain. Remove from minutes or until bubbly.
PREP: 35 MIN. BAKE: 20 MIN.
YIELD: 2 SERVINGS the heat; stir in the tomato sauce,
sugar, salt, garlic salt and pepper. In
2 cups uncooked egg noodles a small bowl, combine the cottage
1/2 lb. lean ground beef cheese, cream cheese, green onion,
(90% lean) green pepper and sour cream.
2 Tbsp. finely chopped onion
Drain noodles; place half of the
1 can (8 oz.) tomato sauce noodles in a greased 1-qt. baking
1/4 tsp. sugar dish. Spoon half of beef mixture
1/8 tsp. salt over the top. Layer with cottage
MORE 1/8 tsp. garlic salt cheese mixture and remaining
ONLINE noodles. Top with remaining beef
Dash pepper
mixture; sprinkle with Parmesan
For more recipes 1/4 cup cream-style cottage cheese.
sized for two, visit cheese
2 oz. cream cheese, softened Cover and bake at 350° for 20-25
tasteofhome.
minutes or until heated through. COWBOY CASSEROLE
com/cookingfor2 1 Tbsp. thinly sliced green onion

AUGUST/SEPTEMBER 2010 tasteofhome.com_43


COOK
SMART quick fix

CU
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AFTER-SCHOOL APPETITES
SH O

When the kids come home hungry after class


is dismissed, whip up these simple snacks in
a matter of minutes
2

3
1

1 APRICOT 2 MAPLE-PECAN 3 BLUEBERRY 4 BACON- 5 MINI WHITE


TURKEY SNACK MIX FRUIT DIP WRAPPED PIZZAS
PINWHEELS Microwave 1/4 cup Combine 4 oz. cream BREADSTICKS Top 4 split English
Spread 1/4 cup apricot each butter, brown cheese, 1/2 cup Wrap strips of bacon muffins with a
preserves onto a sheet sugar and maple syrup confectioners’ sugar, around refrigerated mixture of 1-1/3 cups
of puff pastry. Sprinkle on high for 2 min., and cinnamon and breadsticks. Bake at shredded mozzarella
with 1/2 tsp. ground stirring once. Pour over lemon juice to taste. 375˚ for 15 min. or cheese, 1/2 cup
mustard. Layer with 5 cups Honey Nut Stir in 1/2 cup blue- until golden brown. mayonnaise, oregano,
1/4 lb. sliced deli Chex, 1 cup granola berries. Makes 1 cup. While warm, roll garlic powder, salt
turkey and 1/2 cup and 1 cup pecans; toss. Serve with assorted breadsticks in grated and pepper. Broil for
shredded Monterey Microwave on high for fresh fruit, cookies or Parmesan cheese 5 min. or until bubbly.
Jack cheese. Roll up 4 min., stirring every graham crackers. and garlic powder. Jocelyn Hook
jelly-roll style. Cut into min. Cool on waxed Renee Sevigny Wendy Domres SWOYERSVILLE,
16 slices. Bake at 400˚ paper. Add 3/4 cup WAYLAND, MICHIGAN WEST BEND, WISCONSIN PENNSYLVANIA

for 15 min. or until each dried blueberries


browned. and chocolate chips. MORE
For more easy and tasty after-school snacking ideas ONLINE
Melanie Foster Jackie Gregston
BLAINE, MINNESOTA HALLSVILLE, TEXAS and recipes, check out tasteofhome.com/backtoschool

44_tasteofhome.com AUGUST/SEPTEMBER 2010


COOK
cooking school SMART

Herbal
Handiwork
“ Make the most of your herb garden harvest.
—Danielle Edmonds // culinary specialist ”
S
ummer herb gardens are a great • Herb butter. Use 2 packed cups of • Salad Fixin’s. Add 1/4 cup of finely
money-saver and can provide a herbs (just the leaves) and chop in a chopped herbs to a garden salad. The
world of wonderful flavors with food processor. Add 1 pound of unsalted additional flavors will give a new spin to
little effort. To enjoy the harvest to the butter and mix well for 15-30 seconds. your favorite salad. An easy way to chop
fullest, try some of these easy ideas: Place herb butter on a large piece of herbs is with kitchen shears.
parchment paper in a long log shape.
• Herb oil. Puree 2 handfuls of herb • Make pesto. Light and delicious,
Wrap well and cover with plastic wrap.
leaves with 1 cup of canola oil in your it’s ideal for summer. Use pesto as a
Refrigerate for up to 1 week, or store in
blender. Store the herb oil in the
ISO 12647-7 Digital Control Strip 2007
A 100 60 100 70 0 100 60 100 70 0 100 60 100 70 0 100 40 40 100 40 100 40 70 40 70 40 40 40 70 40 40 70 40 70 40 40
sandwich spread, in homemade salad
10 2 0 7 0 100

the freezer. Use the butter for cooking


refrigerator for up to a few days. Use for 0!%!0 dressing, as a stuffing or on meats.
vegetables, or add 1-2 tablespoons of
adding flavor to chicken, seafood and Check out tasteofhome.com/pesto for
the butter when pan frying chicken
vegetables, especially when grilling.
B 100 100 60 100 100 70 70 0 0 100 100 60 100 100 70 70 0 0 100 100 60 100 100 70 70 0 0 100 40 100 40 40 100 10 40 40 20 70 70 70 70 40 70 40 40 0000 12222

pesto recipes and dishes using pesto.


10 7 7 2 1 1 040 40 7 66 66 100 100 100 07070100

or seafood.
1)'"&$}
C)&&$}
Our fall season begins in early September. To learn
B)&} more, visit tasteofhome.com/cookingschool

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COOK
SMART weeknight solutions
CU
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READY, SET…SUPPER!
SH O

Need help planning dinner for your busy family?


We’ve got you covered with five easy, perfectly paired menus

ON THE SIDE…

MONTEREY
RANCH BREAD
Brush a split loaf of
French bread with
melted butter; broil until
browned. Combine
2 cups shredded
Monterey Jack cheese
with 3/4 cup ranch
dressing. Spread over
bread. Bake at 350° for
10 minutes or until
cheese melts. Sprinkle
with parsley. Serves 8.
Shirley Privratsky
DICKINSON, NORTH DAKOTA

----------------MONDAY----------------
fire island ziti 2 lbs. plum tomatoes, Toss the tomatoes with 2 Tbsp. no longer pink. Add pepper
halved lengthwise oil, garlic and salt. Place cut flakes; cook 1 minute longer.
“I’ve always
3 Tbsp. olive oil, divided side down in a 15-in. x 10-in. x Stir in tomatoes and heat
been fascinated
by Fire Island, 2 garlic cloves, minced 1-in. baking pan. Bake at 450° through.
New York, and 1 tsp. salt for 20-25 minutes or until Drain ziti mixture; toss with
thought the tender. Chop when cool sausage mixture. Sprinkle with
8 oz. uncooked ziti
name fit this enough to handle. cheese.
slightly spicy pasta dish.” The 2 cups fresh broccoli florets
Cook ziti according to package
tiny, car-free island is a popular 1 lb. Italian sausage links, directions, adding broccoli
vacation destination. cut into 1/2-in. slices
during the last 4 minutes.
Candace Reed // DE SOTO, TEXAS 1/2 tsp. crushed red Meanwhile, in a large skillet TEST KITCHEN TIP
pepper flakes About 9 plum tomatoes
PREP: 30 MIN. COOK: 20 MIN.
over medium heat, cook
1/3 cup grated Romano sausage in remaining oil until equals 2 pounds.
YIELD: 5 SERVINGS or Parmesan cheese

46_tasteofhome.com AUGUST/SEPTEMBER 2010


--------------WEDNESDAY-------------- 1 can (4 oz.) sliced
one-skillet pasta mushrooms
“This simple 1 Tbsp. packed brown sugar
family favorite 1 Tbsp. chili powder
is a tasty twist 8 oz. uncooked
on traditional angel hair pasta
spaghetti. By
cooking every-
1 cup (4 oz.) shredded
thing in one pot, you
cheddar cheese
save time on prep and cleanup.” In a large skillet, cook the
Susan Spence turkey, onion and pepper over
LAWRENCEVILLE, VIRGINIA medium heat until meat is no
longer pink; drain.
PREP: 20 MIN. COOK: 1-1/4 HOURS
Add the tomatoes, broth,
YIELD: 5 SERVINGS
mushrooms, brown sugar and
ON THE SIDE… chili powder. Bring to a boil.
1-1/2 lbs. ground turkey
ALMOND 1 medium onion, finely Reduce heat; simmer,
RICE PILAF chopped uncovered, for 30 minutes.
Brown 3/4 cup chopped 1 medium sweet red pepper, Add pasta; return to a boil.
onion and 1/2 cup finely chopped Reduce heat; cover and
----------------TUESDAY----------------
slivered almonds in 1 1 can (28 oz.) diced simmer for 30-35 minutes or
kielbasa Tbsp. butter. Add 2 cups tomatoes, undrained until pasta is tender. Sprinkle
chicken kabobs chicken broth; bring to 1 can (14-1/2 oz.) fire-roasted with cheese. Cover and cook
“You can substitute orange juice a boil. Stir in 2 cups diced tomatoes, undrained 2-3 minutes longer or until
for the pineapple juice, or beef uncooked instant rice. cheese is melted.
1 can (14-1/2 oz.) reduced-
for the chicken. Just about any Cover; remove from sodium beef broth
veggie, especially mushrooms, heat; let stand for 5
works well.” minutes. Serves 6.
Cristi Smay ON THE SIDE…
CLEARFIELD, PENNSYLVANIA Sharon Adamczyk
WIND LAKE, WISCONSIN TOMATO TOSSED SALAD
PREP: 20 MIN. + MARINATING
Toss 1/4 cup of your favorite vinaigrette with
GRILL: 20 MIN. 6 cups shredded lettuce, 2 tomatoes, cut into
YIELD: 16 KABOBS
In a small bowl, combine first wedges, 1 tsp. minced chives and 1/4 tsp. thyme.
seven ingredients. Remove 1/2 Serves 4.
3/4 cup unsweetened cup for basting; cover and
pineapple juice Edna Hoffman // HEBRON, INDIANA
refrigerate. Divide remaining
1/4 cup cider vinegar marinade between two large
1/4 cup canola oil resealable plastic bags. Add
2 Tbsp. sugar chicken to one bag; add the
kielbasa, pineapple and
2 Tbsp. soy sauce
vegetables to the other bag.
1/2 tsp. garlic powder Seal bags and turn to coat;
1/4 tsp. lemon-pepper refrigerate for at least 2 hours.
seasoning
On 16 metal or soaked wooden
2 lbs. boneless skinless skewers, alternately thread the
chicken breasts, cut into 1-in.
cubes chicken, kielbasa, pineapple
and vegetables.
1 lb. smoked kielbasa or
Polish sausage, thickly sliced Using long-handled tongs, dip
1 can (20 oz.) unsweetened a paper towel in cooking oil
pineapple chunks, drained and lightly coat the grill rack.
2 medium green peppers, Grill kabobs, covered, over
quartered medium heat or broil 4 in. from
2 cups grape tomatoes the heat for 10-15 minutes or
until chicken is no longer pink,
2 medium red onions, turning frequently and basting
quartered
with reserved marinade.

AUGUST/SEPTEMBER 2010 tasteofhome.com_47


weeknight solutions
---------------THURSDAY--------------- In a large resealable plastic
ON THE SIDE… sesame-pepper bag, combine the first eight
ITALIAN CUCUMBER SALAD flank steak ingredients. Score the surface
Combine 2 sliced cucumbers, 1 cup halved Peppery, yet sweet, this tender
of the beef with shallow
cherry tomatoes, 1 cup sliced red onion and 1/2 steak makes a hearty, flavorful diagonal cuts, making diamond
cup chopped green pepper with 1/2 cup Italian ending to a busy day at school or shapes; place in bag. Seal bag
dressing. Serves 6. the office. and turn to coat; refrigerate
Jane Nichols // HOUSTON, TEXAS for 8 hours or overnight.
Vera Reid
LARAMIE, WYOMING Drain and discard marinade.
Using long-handled tongs, dip
PREP: 10 MIN. + MARINATING a paper towel in cooking oil
GRILL: 15 MIN. YIELD: 8 SERVINGS
and lightly coat the grill rack.
1/4 cup sugar Grill beef, covered, over
1/4 cup reduced-sodium medium heat or broil 4 in. from
soy sauce heat for 6-8 minutes on each
side or until meat reaches
4 green onions, sliced
desired doneness (for medium-
4 garlic cloves, minced rare, a meat thermometer
1 Tbsp. sesame seeds should read 145°; medium,
1 Tbsp. minced 160°; well-done, 170°).
fresh gingerroot
Let stand for 5 minutes; thinly
1 Tbsp. sesame oil slice across the grain.
2 tsp. pepper
1 beef flank steak (2 lbs.)

-----------------FRIDAY----------------- 1 tsp. minced fresh thyme Remove and keep warm. Add simmer for 10 minutes or until a
chicken continental or 1/4 tsp. dried thyme mushrooms and onions to meat thermometer reads 170°.
Mushroom lovers rejoice! This 2 tsp. cold water the pan; cook and stir for Combine the remaining
moist chicken dish combines Cook rice according to package 3 minutes. Add the vinegar, cornstarch with the water until
garlic and mushrooms into one directions. In a small bowl, garlic and capers; cook and smooth; stir into the pan. Bring
mouthwatering entree. combine 2 Tbsp. cornstarch and stir 2 minutes longer. to a boil; cook and stir for
Rebecca Baird the seasoning blend; sprinkle Return chicken to the pan; 2 minutes or until thickened.
SALT LAKE CITY, UTAH over chicken on both sides. carefully add the broth, bay Discard bay leaf. Serve chicken
In a large skillet over medium leaf and thyme. Bring to a boil. and mushrooms with rice.
PREP: 30 MIN. COOK: 40 MIN.
heat, brown chicken in oil. Reduce heat; cover and Nutrition Facts: 1 chicken breast half with 3/4
YIELD: 4 SERVINGS
cup mushroom mixture and 1/2 cup rice equals
354 calories, 8 g fat (2 g saturated fat), 78 mg
2/3 cup uncooked brown rice cholesterol, 265 mg sodium, 35 g carbohydrate,
4 g fiber, 35 g protein. Diabetic Exchanges:
2 Tbsp. plus 2 tsp. cornstarch, 4 very lean meat, 2 starch, 1 vegetable, 1/2 fat.
divided
1/4 tsp. garlic-herb
seasoning blend
ON THE SIDE…
4 boneless skinless chicken
breast halves (5 oz. each) BASIL
1 Tbsp. olive oil BUTTERED
3/4 lb. sliced fresh BEANS
mushrooms Cook 1-1/2 lbs. fresh green
6 green onions, thinly sliced beans in chicken bouillon-
flavored water until crisp-
1/4 cup balsamic vinegar
tender; drain. Toss with 2
2 garlic cloves, minced Tbsp. butter and 3/4 tsp.
1 Tbsp. capers, drained basil. Serves 6.
3/4 cup reduced-sodium
chicken broth Bernadette Bennett
WACO, TEXAS
1 bay leaf

48_tasteofhome.com AUGUST/SEPTEMBER 2010


COOK
tips from a pro SMART
CU
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GENERAL METHOD

JAM PACKED
In a Dutch oven, combine all the
SH O

ingredients except sugar. Bring to


a full rolling boil over high heat,
stirring constantly. Stir in amount of
“Don’t have time to can? sugar called for and return to a full
Freezer jam is a fast and flavorful rolling boil. Boil 1 minute, stirring
constantly. Remove from heat; skim
alternative,” says Katie Bartnicki foam. Ladle into freezer containers
of the Taste of Home Test Kitchen and cool to room temperature.
Let stand for 24 hours. Refrigerate
for up to 3 weeks or freeze up to
12 months.

STRAWBERRY-KIWI
JAM
Mash 6 cups fresh strawberries with
3 chopped kiwifruit; add 1 Tbsp.
lemon juice, 1 Tbsp. chopped
crystallized ginger and 1 pkg.
powdered fruit pectin.
Proceed as directed
above, using 5 cups
sugar. Makes 5 cups.
Kathy
Kittell
LENEXA, KANSAS

LUSCIOUS
BLUEBERRY JAM
Mash 8 cups blueberries; add
2 Tbsp. lemon juice and 1 pkg.
powdered fruit pectin. Proceed
as directed above, using 7 cups
sugar. Makes 8 cups.
Karen Haen
STURGEON BAY, WISCONSIN

PEAR MARMALADE
Combine 2-1/2 cups fresh pear
puree with 8 oz. undrained canned
crushed pineapple, 1/2 cup orange
juice, 2 Tbsp. lemon juice, 1 Tbsp.
grated orange peel and 1 pkg.
powdered fruit pectin. Proceed as
directed above, using 5-1/2 cups
sugar. Makes 6 cups.
Patty Schreck
DAVENPORT, WASHINGTON

1 2 3
For more jam and MORE
Bring all ingredients to a full Remove pan from heat and skim Ladle hot jam into a freezer ONLINE
jelly recipes, visit
rolling boil. off the foam. container using canning funnel. tasteofhome.com/jam

AUGUST/SEPTEMBER 2010 tasteofhome.com_49


COOK
SMART kids in the kitchen

BIG ON CU
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SH O
BROWNIES Cheesecake Brownies
Noah loves this brownie recipe
This 6-year-old loves baking because he can help by pouring in
the mix, cracking the eggs and
chocolaty treats with his grandma stirring the batter.
Barbara Banzhof
Noah Banzhof knows that when “I have 10 grandkids, and I
MUNCY, PENNSYLVANIA
he visits his grandmother, they’ll cook with all of them,” she says.
be spending time in the kitchen. “They all know the first rule: PREP: 30 MIN. BAKE: 30 MIN. + COOLING
They like to make cookies Wash your hands.” YIELD: 3 DOZEN
together, and Noah, 6, is a great Brownies are a personal
1 pkg. fudge brownie mix
help when it comes to rolling favorite of Noah’s. So before he
(13-in. x 9-in. pan size)
out pie crust, says his grandma, went to Grandma’s house one
2 pkg. (3 oz. each) cream
Barbara Banzhof of Muncy, day, he phoned to see if they
cheese, softened
Pennsylvania. could bake them.
“Noah arrived with a brownie
6 Tbsp. butter, softened
mix, making sure that I had the 1/2 cup sugar
eggs,” Barbara recalls. “He said 2 Tbsp. all-purpose flour
his mom didn’t have any, but I 1 tsp. vanilla extract
found out later it was because he
2 eggs, lightly beaten
had cracked them all on the
1 can (16 oz.) chocolate frosting
kitchen floor, then informed his
mother that they had hatched.” Prepare brownie mix batter
according to package directions.
Spread 2 cups into a greased
13-in. x 9-in. baking dish; set aside.
In a small bowl, beat the cream
cheese, butter, sugar, flour and
vanilla until smooth. Add eggs;
beat on low speed just until
combined. Spread evenly over
brownie batter. Top with remaining
brownie batter. Cut through batter
with a knife to swirl.
Bake at 350° for 28-32 minutes or
until a toothpick inserted near the
center comes out with moist
crumbs (brownies may appear
moist). Cool completely on a wire
rack. Spread frosting over brownies.

DO YOU HAVE A KID WHO COOKS? >> We’d love to see the kid-friendly recipes you make together, from healthy
snacks to dinner and dessert. Send to editors@tasteofhome.com. Please put “Kids in the Kitchen” in the subject line.

MORE
ONLINE

For the newest


coloring book page, visit
tasteofhome.com/kids
Dylan John Hilton, 5 Kaylie Vaughan, 2 Elisabeth Lupton, 2 Bryce Bartock, 5
HOUGHTON, MICHIGAN MERLIN, ONTARIO HAMPTON, VIRGINIA HAMMOND, INDIANA

50_tasteofhome.com AUGUST/SEPTEMBER 2010


WHICH WOULD YOU GIVE YOUR KIDS?

TOTINO’S® PIZZA ROLLS® BAGEL BITES® SNACKS

MOZZARELLA REAL
CHEESE MOZZARELLA
SUBSTITUTE: CHEESE:
CHEESE INGREDIENTS: water, partially CHEESE INGREDIENTS: milk,
hydrogenated soybean oil, rennet cheese cultures, salt, enzymes.
casein, modified corn starch, potato
starch, sodium aluminum phosphate,
vital wheat gluten, salt, potassium
chloride, citric acid, potassium
sorbate [preservative], sodium
phosphate, sodium citrate, titanium
dioxide [color], maltodextrin,
magnesium oxide, zinc oxide,
vitamin A palmitate, riboflavin,
vitamin B12.

Prep Fat (g) Trans Fat (g)


Bagel Bites® Baked 7 0
Totino’s® Pizza Rolls® Pre-Fried 10 1.5

Nutritional information for Totino’s found on product packaging. Comparisons based on 1 serving of Bagel Bites cheese and pepperoni, and 1 serving of Totino’s pepperoni Pizza Rolls.
Totino’s and Pizza Rolls are trademarks of General Mills Marketing, Inc., which is not associated with H.J. Heinz Company. © H.J. Heinz Company, L.P. 2010. All rights reserved. visit mybagelbites.com
COOK
SMART spice rack

THE HEAT IS ON
Is it hot in here? With sizzling cayenne
pepper, you bet it is

wake up!
breakfast casserole
“This eye-opening
casserole has
enough spice and
flavor to always
get my day started
with a kick!”
Kenna Jo Lambertsen
NEVADA, IOWA

PREP: 20 MIN. + CHILLING


BAKE: 55 MIN. + STANDING
YIELD: 12 SERVINGS

1 lb. uncooked chorizo


9 eggs
2-1/2 cups 2% milk
1 Tbsp. ground mustard
1 tsp. cayenne pepper
1 pkg. (28 oz.) frozen O’Brien
potatoes
2 cups (8 oz.) shredded
Monterey Jack cheese
1 jar (16 oz.) black bean and
corn salsa
Crumble chorizo into a large
skillet; cook over medium heat for
6-8 minutes or until fully cooked.
Drain.
In a large bowl, whisk the eggs,
milk, mustard and cayenne. Stir in
the potatoes, cheese, salsa and
RED HOT CHILI PEPPER cooked chorizo. Transfer to a
>> Cayenne pepper >> Use cayenne to >> Bite off more greased 13-in. x 9-in. baking dish.
MORE Cover and refrigerate overnight.
is the powder form dress up Southwest- than you can chew? ONLINE
of red chili peppers, style dishes, barbe- The best relief for a Remove from the refrigerator 30
while crushed red cue sauce, sauteed spicy, burning Spice up your life! minutes before baking. Bake,
pepper flakes are the veggies, omelets, mouth is milk For more hot dishes, uncovered, at 350° for 55-65
dried, crushed seeds and salad dressing. (2% or whole) or visit tasteofhome. minutes or until a knife inserted
of the chili pepper. cool yogurt. com/cayenne near center comes out clean. Let
stand 10 minutes before cutting.

52_tasteofhome.com AUGUST/SEPTEMBER 2010


ht
weigeat
Loseand great!

199 slow-cooked 93
CALORIES
raspberry-topped 183 italian garden
CALORIES CALORIES
sirloin cream tarts frittata

247
500 +
recipes
CALORIES chicken marsala
and tips

Come and get it!


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Diet ® Cookbook! Inside, you’ll find...
• 500+ fit-and-filling recipes, plus healthy
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CONTEST
WINNERS!

The 6-quart
Crock-Pot
Designer Series
Smart-Pot
(right) has four
time settings
and shifts to
warm when
cooking is
done. $59.99,
available at
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SLOW-COOKED WINNERS
After a long, hectic day, it sure would be nice to come home to a
ready-made dinner, right? Well, that’s the beauty of slow cookers.
These time-saving appliances are a breeze to use, with easy prep
and cleanup—and the results are delicious. Slow cookers simmer
foods to perfection and fill your kitchen with appetizing aromas.
Try one of our 12 contest-winning recipes, and see for yourself.
You’ll love coming home to any one of them!
YOU COULD
BE NEXT!
TURN THE PAGE
TO ENTER OUR NEXT
}
RECIPE CONTEST >>

THE WINNERS ARE…


GRAND PRIZE—$500 2ND PLACE—$300 3RD PLACE—$150
Jill Pokrivka // YORK, PENNSYLVANIA Aysha Schurman // AMMON, IDAHO Mary Louise Lever // ROME, GEORGIA
ENTER
OUR NEXT
CONTEST!
5-INGREDIENT
Take five—then get cooking!
When time’s an issue, fast fixes
are a cook’s best friend. That’s
why we’re looking for your best
recipes that use no more than
five ingredients. (Do not count
water, salt or pepper in your
five-ingredient limit.)
Your recipe could win you $500 for
1st place, $300 for 2nd or $150 for
3rd. Nine runners-up will receive
the latest Contest Winning Annual
SEASONED FOR
Recipes cookbook.
SEND US YOUR...
SUCCESS
>> Entrees such as casseroles, Her slow-cooked tamale pie wins
meats, pizzas and salads
>> Side dishes, including pasta
family’s raves and judges’ praise
salad, gelatin or quick bread

J
>> Simple desserts, from cookies ill Pokrivka’s kids love Mexican trying to do multiple things.”
and crisps to no-fuss pies food, and Jill loves to cook. So Jill, who is a teacher’s aide at a
>> Quick appetizers such as it seems only natural that local elementary school, relies on
pinwheels, wings and hot she would create a savory main her slow cooker for anything from
or cold dips dish full of the flavors that her soup to casseroles to meatballs
>> Beverages of all kinds— youngsters enjoy. and sauce.
smoothies, punches, warm-ups The result is Slow Cooker “I have loved to cook since I
Tamale Pie, now a favorite of was a kid; I cooked with both my
ENTRY DEADLINE IS
JILL’S TIP hubby Martin, an electrical grandmother and my mother,”
November 15, 2010 “Feel free to play engineer, and their three she says. “I’ve always liked to
Winners of the Take Five around with this children. It was a favorite of our thumb through cookbooks and
contest will be announced in the recipe—change judges, too, who awarded Jill the cooking magazines to see what I
August/September 2011 issue. Grand Prize of $500 in our recent wanted to try. It was a great way
some seasonings
Slow Cooker contest. to break out of any cooking, or
to fit your tastes,
LAST CHANCE! make it mild or “This is a relatively new recipe eating, comfort zone.”
I adapted from one I used to Now, the kids—Kayleigh, 11;
Entry deadline for our Summer spicy and make before we had kids,” says Rick, 9; and Thomas, 5—are
Cookout recipe contest is fast substitute some Jill from her home in York, following in Jill’s footsteps. “All
approaching. Send us your best ingredients for
grilled foods, from meats and Pennsylvania. “It was a great three like to help in the kitchen.
fish to fruits and veggies, by others you like.” way to get the Mexican flavors My older two can even do some
September 15. they love in a simple, prepare- things by themselves. They’ve
ahead meal. entered a few kids’ cooking

YOU COULD
“Using the slow cooker contests at our local fair and
definitely helps with our busy have won some prizes, too.”

WIN $500! schedule. There’s nothing better


than having a home-cooked
Who knows? Jill might just be
grooming three more Taste of
Enter today at tasteofhome.com/ meal ready to serve when you’re Home prize-winners.
recipecontests

56_tasteofhome.com AUGUST/SEPTEMBER 2010


slow cooker tamale pie spiced cran-apple brisket
Jill Pokrivka // YORK, PENNSYLVANIA Aysha Schurman // AMMON, IDAHO

Canned beans and corn bread/muffin mix speed up the “Kids seem to love this recipe the most, although every
prep on this crowd-pleasing main dish that’s perfect for adult who tastes it becomes an instant fan as well. The
busy evenings and carry-in dinners. apple and cranberry flavors are perfect for fall.”

grand 2nd
prize prize

jamaica-me-crazy bbq chicken


chicken tropicale baked potatoes
Mary Louise Lever // ROME, GEORGIA Amber Massey // COPPELL, TEXAS

“I taste the sauce 30 minutes before I take the chicken These baked potatoes are meals in themselves, with a
out of the cooker and adjust the seasonings. You can smoky barbecue flavor that will make your mouth water.
thicken it with a tablespoon of cornstarch, if you wish.” You can top them with your favorite cheese and garnish.

3rd runner
prize up
SPICED CRAN-APPLE
// BRISKET

SLOW COOKER TAMALE PIE


PREP: 20 MIN. COOK: 8 HOURS PREP: 25 MIN. COOK: 7 HOURS
YIELD: 9 SERVINGS YIELD: 8 SERVINGS

1 fresh beef brisket (4 lbs.) 1 small red onion, 1 lb. ground beef 2 green onions, chopped
1/2 cup apple butter chopped 1 tsp. ground cumin 1/4 cup minced
1/4 cup ruby port wine 1/3 cup dried apples, 1/2 tsp. salt fresh cilantro
chopped 1 pkg. (8-1/2 oz.) corn
2 Tbsp. cider vinegar 1/2 tsp. chili powder
1/3 cup dried cranberries bread/muffin mix
1 tsp. coarsely ground 1/4 tsp. pepper
pepper 2 garlic cloves, minced 2 eggs
1 can (15 oz.) black beans,
1/2 tsp. salt 1 Tbsp. cornstarch rinsed and drained 1 cup (4 oz.) shredded
3 Tbsp. cold water Mexican cheese blend
1 medium tart apple, 1 can (14-1/2 oz.) diced
peeled and cubed tomatoes with mild green Sour cream and additional
chilies, undrained minced fresh cilantro,
1 celery rib, chopped optional

//
1 can (11 oz.) whole kernel
Cut brisket in half; place in a 5-qt. slow cooker. corn, drained
In a large bowl, combine the apple butter, wine, vinegar, pepper and salt. 1 can (10 oz.) enchilada
Stir in the tart apple, celery, onion, dried apples, cranberries and garlic. sauce
Pour over brisket. Cover and cook on low for 8-10 hours or until meat is
tender. In a large skillet, cook beef over medium heat until no longer pink; drain.
Remove meat to a serving platter; keep warm. Skim fat from cooking Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow
juices; transfer to a small saucepan. Bring liquid to a boil. Combine cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and
cornstarch and water until smooth. Gradually stir into the pan. Bring to cilantro. Cover and cook on low for 6-8 hours or until heated through.
a boil; cook and stir for 2 minutes or until thickened. Serve with meat. In a small bowl, combine muffin mix and eggs; spoon over meat mixture.
Editor’s Note: This is a fresh beef brisket, not corned beef. This recipe was tested with Cover and cook 1 hour longer or until a toothpick inserted near the
commercially prepared apple butter. center comes out clean.
Nutrition Facts: 4 oz. cooked beef with 1/3 cup cooking juices equals 334 calories, 9 g fat Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour
(3 g saturated fat), 86 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 42 g protein. cream and additional cilantro if desired.
Diabetic Exchanges: 6 lean meat, 1 starch.

tasteofhome.com tasteofhome.com
JAMAICA-ME-CRAZY
CHICKEN TROPICALE
BBQ CHICKEN
BAKED POTATOES

PREP: 15 MIN. COOK: 6 HOURS PREP: 25 MIN. COOK: 5 HOURS


YIELD: 10 SERVINGS YIELD: 4 SERVINGS

4-1/2 lbs. bone-in chicken 1/2 cup cider vinegar 3 medium sweet potatoes, 1/4 cup dried minced
//

breast halves, skin 1/4 cup Worcestershire peeled and cut into 2-in. onion
//

removed sauce pieces 3 Tbsp. minced fresh


2 Tbsp. garlic powder 2 Tbsp. Liquid Smoke, 1 can (8 oz.) sliced water gingerroot
1 large red onion, sliced optional chestnuts, drained 2 Tbsp. Worcestershire
into thick rings 10 medium potatoes, 1 cup dried cranberries sauce
1 bottle (18 oz.) honey baked 1 can (20 oz.) unsweetened 1 Tbsp. grated lime peel
barbecue sauce Crumbled blue cheese pineapple tidbits 1 tsp. cumin seeds,
1 cup Italian salad dressing and chopped green 2 lbs. bone-in chicken crushed
1/2 cup packed brown onions, optional breast halves, skin 3 fresh thyme sprigs
sugar removed
Hot cooked rice
2 Tbsp. Caribbean jerk
Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic seasoning
powder and top with onion. Combine the barbecue sauce, salad
dressing, brown sugar, vinegar, Worcestershire sauce and Liquid Smoke Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and
if desired; pour over chicken. cranberries. Drain pineapple, reserving juice; add pineapple to slow
Cover and cook on low for 6-8 hours or until chicken is tender. When cool cooker. Top with chicken. Sprinkle jerk seasoning over chicken.
enough to handle, remove chicken from bones; discard bones and onion. Combine the onion, ginger, Worcestershire sauce, lime peel, cumin
Skim fat from cooking juices. Shred meat and return to slow cooker; seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
heat through. Serve over potatoes with blue cheese and green onions Cover and cook on low for 5-6 hours or until chicken and vegetables are
if desired. tender. Serve with rice.

tasteofhome.com tasteofhome.com

58_tasteofhome.com AUGUST/SEPTEMBER 2010


slow cooker beef chicken mole ole
with red sauce Johnna Johnson // SCOTTDALE, ARIZONA
Laurie Tietze // LONGVIEW, TEXAS You’ll get a kick out of this full-flavored Southwestern
favorite. It requires a bit of prep time but is well worth it.
A homemade rub spices up this tender beef; tomatoes
and gingersnaps add an interesting taste combination
to the sauce.

runner runner
up up

louisiana red beans pumpkin cranberry


and rice bread pudding
Julia Bushree // GEORGETOWN, TEXAS Judith Bucciarelli // JOHNSON, NEW YORK

Smoked turkey sausage and red pepper flakes add zip Savor your favorite fall flavors with this scrumptious bread
to this saucy, slow-cooked version of the New Orleans pudding, served warm with a sweet vanilla sauce. Yum!
classic. For extra heat, add hot pepper sauce at the table.

runner runner
up up
// WI T H RE D SAU C E
CHICKEN MOLE OLE

SLOW COOKER BEEF


PREP: 40 MIN. COOK: 4 HOURS
YIELD: 6 SERVINGS

2 dried ancho chilies 1 tsp. pepper


1-1/2 lbs. tomatillos, husks 1/4 tsp. ground cinnamon
removed, halved 2 whole cloves
2 medium onions, sliced, PREP: 25 MIN. COOK: 8 HOURS
1/2 cup almonds
divided YIELD: 8 SERVINGS
1 oz. unsweetened
1 serrano pepper, halved chocolate, chopped
and seeded 2 Tbsp. canola oil 1 large onion, chopped
1 Tbsp. lime juice
//

3 garlic cloves, peeled 2 Tbsp. baking cocoa 1 can (28 oz.) whole
1 tsp. salt tomatoes, undrained
3 lbs. bone-in chicken 1 Tbsp. chili powder
breast halves, skin removed 1-1/2 cups (6 oz.) shredded 3 Tbsp. cider vinegar
cheddar-Monterey Jack 2 tsp. dried oregano
1 Tbsp. canola oil cheese 1 tsp. salt 1-1/2 cups crushed
2 tsp. ground cumin, gingersnap cookies
1/2 cup minced fresh 1 tsp. pepper (about 30 cookies)
divided cilantro 1 tsp. ground cumin 9 garlic cloves, peeled
1-1/2 tsp. chili powder
1/2 tsp. ground cloves 1 Tbsp. sugar
Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. 1/2 tsp. ground cinnamon Hot cooked noodles, rice
Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, or mashed potatoes
1 onion, serrano pepper and garlic in a greased 15-in. x 10-in. x 1-in. baking pan.
1 beef rump roast or
Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once. bottom round roast (3 lbs.),
cut into 1-1/2-in. cubes
In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same
skillet, saute remaining onion until tender. Add 1 tsp. cumin, chili powder, pepper,
cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves. In a small bowl, combine the first nine ingredients; set aside.
Place almonds in a food processor; cover and process until ground. Add spiced Place beef and onion in a 4-qt. slow cooker; rub beef with the spice
onion mixture and chocolate; cover and process until blended. Transfer to a bowl. mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps
Place the tomatillo mixture, lime juice, salt and remaining cumin in food proces- and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
sor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Stir in sugar. Serve with noodles.
Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle each
serving with cheese and cilantro.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended.
Avoid touching your face. tasteofhome.com
// B R EAD PUDDING

// AND RICE
PUMPKIN CRANBERRY

LOUISIANA RED BEANS

PREP: 15 MIN. COOK: 3 HOURS PREP: 20 MIN. COOK: 8 HOURS


YIELD: 8 SERVINGS (1-1/3 CUPS SAUCE) YIELD: 9 SERVINGS

8 slices cinnamon bread, 1/2 tsp. ground cinnamon 4 cans (16 oz. each) 1 medium green pepper,
cut into 1-in. cubes 1/4 tsp. ground nutmeg kidney beans, rinsed chopped
4 eggs, beaten and drained 1 small sweet red pepper,
1/2 cup dried cranberries
2 cups 2% milk 1 can (14-1/2 oz.) diced chopped
SAUCE: tomatoes, undrained
1 cup canned pumpkin 6 garlic cloves, minced
1 cup sugar 1 pkg. (14 oz.) smoked
1/4 cup packed brown 1 bay leaf
2/3 cup water turkey sausage, sliced
sugar 1/2 tsp. crushed red
1 cup heavy whipping 1 cup chicken broth pepper flakes
1/4 cup butter, melted cream 3 celery ribs, chopped 2 green onions, chopped
1 tsp. vanilla extract 2 tsp. vanilla extract 1 large onion, chopped Hot cooked rice
Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook
the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and on low for 8-10 hours or until heated through. Stir before serving.
nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on Discard bay leaf.
low for 3-4 hours or until a knife inserted near center comes out clean. Sprinkle each serving with onions. Serve with rice.
For sauce, in a large saucepan, bring sugar and water to a boil over
medium heat. Cook until sugar is dissolved and mixture turns a golden
amber color, about 20 minutes. Gradually stir in cream until smooth.
Remove from the heat; stir in vanilla. Serve warm with bread pudding.

tasteofhome.com tasteofhome.com

60_tasteofhome.com AUGUST/SEPTEMBER 2010


slow cooker beef cheesy cauliflower soup
stroganoff Sheryl Punter // WOODSTOCK, ONTARIO
Sarah Vasques // MILFORD, NEW HAMPSHIRE “If you prefer chunky soup, skip the blender step and
stir the cheese and cream into the slow cooker mixture,
No more standing and stirring at the stove. This creamy
then heat on high until the cheese is melted.”
Stroganoff preps in a skillet, then cooks all day while
you’re away.

runner runner
up up

sweet and spicy jerk ribs texas pork burritos


Geri Lesch // NEW PORT RICHEY, FLORIDA Sally Sibthorpe // SHELBY TOWNSHIP, MICHIGAN

This no-fuss recipe takes just minutes to prepare. “I’ve been experimenting with green enchilada sauce
With its sweet, fruity sauce, these ribs will become an lately, and it sure lights up the taste of this delicious
anytime favorite for the whole family. pork stew.”

runner runner
up up
// S T RO G A NOF F
SLOW COOKER BEEF
// CHEESY CAULIFLOWER SOUP

PREP: 25 MIN. COOK: 5-1/2 HOURS PREP: 20 MIN. COOK: 6 HOURS


YIELD: 9 SERVINGS (2-1/4 QT.) YIELD: 7 SERVINGS

1 large head cauliflower, 1/2 tsp. Worcestershire 2 lbs. beef top sirloin 3 Tbsp. butter
broken into florets sauce steak, cut into thin strips 1/4 cup port wine
2 celery ribs 1/4 tsp. salt 3 Tbsp. olive oil or beef broth
2 large carrots 1/8 tsp. pepper 1 cup water 2 tsp. ground mustard
1 large green pepper 2 cups (8 oz.) shredded 1 envelope (1-1/2 oz.) beef 1 tsp. sugar
1 small sweet red pepper cheddar cheese stroganoff seasoning for 1-1/2 cups (12 oz.)
2 cups half-and-half the slow cooker sour cream
1 medium red onion
cream 1 lb. sliced baby portobello Hot cooked egg noodles
4 cups chicken broth mushrooms
Minced fresh parsley,
1 small onion, chopped optional
Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers
and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt
and pepper. Cover and cook on low for 5-6 hours or until the vegetables In a large skillet, brown meat in oil. Add water and seasoning mix,
are tender. stirring to loosen browned bits from pan. Transfer meat and drippings
to a 3-qt. slow cooker.
In a blender, process soup in batches until smooth. Return all to slow cooker;
stir in cheese and cream. Cover and cook on high for 30 minutes or until In the same skillet, saute mushrooms and onion in butter until tender.
cheese is melted. Combine the wine, mustard and sugar; stir into the mushroom mixture.
Add to slow cooker; stir to combine.
Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour
cream. Serve with noodles. Sprinkle with parsley if desired.

tasteofhome.com tasteofhome.com
TE XAS POR K B UR R ITOS

// JERK RIBS
SWEET AND SPICY

PREP: 40 MIN. COOK: 6-1/2 HOURS PREP: 10 MIN. COOK: 6 HOURS


YIELD: 10 SERVINGS YIELD: 5 SERVINGS

1 boneless pork shoulder 1/2 cup chicken broth 2 racks pork baby back 3 cups honey barbecue
roast (3 to 4 lbs.), cubed 2 Tbsp. ground cumin ribs (about 4-1/2 lbs.) sauce
1 tsp. salt 3 garlic cloves, minced 3 Tbsp. olive oil 3 Tbsp. apricot preserves
//

1/2 tsp. pepper 2 tsp. dried oregano 1/3 cup Caribbean jerk 2 Tbsp. honey
2 Tbsp. canola oil seasoning
2 Tbsp. all-purpose flour
2 cans (10 oz. each) green 1 cup (8 oz.) sour cream
enchilada sauce Cut ribs into serving-size pieces; brush with oil and rub with the jerk
1/2 cup minced seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining
1 large onion, thinly sliced fresh cilantro ingredients; pour over ribs.
2 medium carrots, thinly 10 flour tortillas (8 in.), Cover and cook on low for 6-8 hours or until meat is tender. Skim fat
sliced warmed from sauce before serving.
2 cans (2-1/4 oz. each) 2 cups (8 oz.) shredded
sliced ripe olives, drained Mexican cheese blend
Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in
batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce,
onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat.
Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook
on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 Tbsp.
cheese. Roll up tightly.
tasteofhome.com tasteofhome.com

62_tasteofhome.com AUGUST/SEPTEMBER 2010


pie, oh my!
The kids will be peeking over your shoulder as
you pull one of these fruit delights from the oven

Cherry-berry
streusel pie
reCipe on
page 65

more
online

learn how simple it is


to make this delightful
flower-topped pie at
tasteofhome.com/
flowerpie
TeST KiTCHen TiP blueberry dream pie pastry for double-crust pie (9 in.)
When making pie pastry, This show-stopping pie can be CHEESE FILLING:
decorated to fit any season. “I like 4 oz. reduced-fat cream cheese
shape the dough into flat disks to make stars for Independence Day
instead of balls before chilling. 1/2 cup confectioners’ sugar
and hearts for Valentine’s Day.
The dough chills faster, and Have fun with it!” 1 tbsp. lemon juice
once chilled, it’s easier to Kerry Nakayama
1 egg yolk
roll out. new york BLUEBERRY FILLING:
1/2 cup plus 1 tbsp. sugar,
PREP: 40 min. BAKE: 35 min. + cooling divided
YiEld: 8 sERvings
2 tbsp. all-purpose flour
1 tbsp. cornstarch
1/4 cup cold water
6 cups fresh or frozen
blueberries, divided
2 tbsp. lemon juice
1 tbsp. minced fresh mint or 1
tsp. dried mint
1 egg white, beaten
line a 9-in. deep-dish pie plate
with bottom crust. Trim pastry
to 1/2 in. beyond edge of plate;
flute edges. line unpricked pastry
shell with a double thickness of
heavy-duty foil. Bake at 450° for
8 minutes. Remove foil; bake 5
minutes longer. cool on a wire
rack. Reduce heat to 375°.
in a small bowl, beat the cream
cheese, confectioners’ sugar and
lemon juice until light and fluffy.
Beat in egg yolk until blended.
spread into crust.
in a large saucepan, combine 1/2
cup sugar, flour and cornstarch;
stir in water until smooth. stir in 2
cups berries. Bring to a boil; cook
and stir for 1-2 minutes or until
thickened. cool slightly. gently
stir in the lemon juice, mint and
remaining berries. Pour over
cheese filling.
cut decorative cutouts in
remaining pastry; arrange over
filling, leaving center uncovered.
Brush pastry with egg white;
sprinkle with remaining sugar.
Bake at 375° for 35-40 minutes
or until crust is golden brown and
filling is bubbly. cover edges with
foil during the last 15 minutes to
prevent overbrowning if necessary.
cool on a wire rack. Refrigerate
blueberry dream pie leftovers.

64_tasteofhome.com AUGUST/SEPTEMBER 2010


cherry-berry streusel pie a lattice top. While creating the 1/8 tsp. ground nutmeg TeST
“I entered this delicious pie in the lattice top, twist the pastry strips 2 tbsp. half-and-half cream KiTCHen TiP
Oklahoma State Fair and won a for a decorative effect. seal and 2 tbsp. coarse sugar
flute edges of pie. You can form a
ribbon. It’s pretty and tastes great,
especially served with a scoop of divide dough in half so that one lattice crust on
Brush lattice top with milk; sprinkle
vanilla ice cream.” portion is slightly larger than the waxed paper
with sugar. cover edges loosely
Rosalie Seebeck with foil. Bake at 375° for 55-65 other; wrap each in plastic wrap. and refrigerate.
bethany, oklahoma minutes or until crust is golden Refrigerate for 30 minutes or until once it’s firm,
brown and filling is bubbly. easy to handle. carefully invert
PREP: 1 houR + chilling or slide the
BAKE: 55 min. + cooling on a lightly floured surface, roll
YiEld: 8 sERvings
apple & blackberry pie out larger portion of dough to fit a lattice onto the
With its pretty sugar topping, this 9-in. deep-dish pie plate. filled pie and
2-1/2 cups all-purpose flour gorgeous pie is chock-full of tender, flute the edges.
in a large bowl, combine the
1 tbsp. sugar juicy fruit spiced just right.
apples, blackberries, butter and
1 tsp. salt Frances Tompkins lemon juice. combine the sugar,
bealeton, virginia
1 cup cold butter cornstarch, cinnamon and nutmeg;
7 to 8 tbsp. cold water PREP: 25 min. BAKE: 55 min. + cooling
add to fruit mixture and toss to
YiEld: 8 sERvings coat. Place in crust.
FILLING:
2 cans (21 oz. each) cherry Roll out remaining pastry to fit top
pastry for double-crust pie (9 in.)
pie filling of pie; place over filling. Trim, seal
3 lbs. tart apples, peeled and flute edges. cut slits in pastry.
1 cup fresh or frozen raspberries and sliced
1/4 cup packed brown sugar Brush with cream; sprinkle with
2 cups fresh blackberries coarse sugar.
1/4 tsp. ground cinnamon 1/4 cup butter, melted Bake at 375° for 55-65 minutes
TOPPING: 1 tbsp. lemon juice or until golden brown and filling
1 cup yellow cake mix 1 cup sugar is bubbly. cover edges with foil
1/2 cup chopped pecans, toasted 3 tbsp. cornstarch during the last 30 minutes to
1/2 cup flaked coconut 1 tsp. ground cinnamon prevent overbrowning if necessary.
1/4 cup butter, melted cool on a wire rack.
2 tbsp. 2% milk
2 tbsp. sugar
Place the flour, sugar and salt in a
food processor; cover and pulse
until blended. Add butter; cover
and pulse until mixture resembles
coarse crumbs. While processing,
gradually add water until dough
forms a ball.
divide dough in half so that one
portion is slightly larger than the
other; wrap each in plastic wrap.
Refrigerate for 30 minutes or until
easy to handle.
on a lightly floured surface, roll
out larger portion of dough to fit a
9-in. deep-dish pie plate. Transfer
pastry to pie plate; trim pastry
to 1/2 in. beyond edge of plate.
combine the filling ingredients;
spoon into crust. sprinkle with dry
cake mix, pecans and coconut.
drizzle with butter.
Roll out remaining pastry to a
apple & blaCKberry pie
13-inch circle; cut into strips for

AUGUST/SEPTEMBER 2010 tasteofhome.com_65


advertisement

pick
of the
streusel peach pie
“This delectable pie, with its crunchy topping,
is a great way to enjoy summer’s fresh

crop
peaches—with cream, of course!”
Marie Rizzio // interlochen, michigan

PREP: 20 min. BAKE: 50 min. + cooling


YiEld: 8 sERvings
Whether you pick them
pastry for single-crust pie (9 in.)
yourself at a nearby
orchard or harvest 5 cups sliced peeled fresh or frozen
peaches, thawed
some beauties
1/2 cup sugar
at your farmers
market, look 1/4 cup all-purpose flour
for Jennie dash ground nutmeg
Garth’s favorite 1 egg
pie-worthy 2 tbsp. heavy whipping cream
apple varieties. TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
Golden strawberries & cream pie
Delicious 1 tsp. ground cinnamon
“Every time I take this dessert to a family
are one of the dinner, church event or other event, it 3 tbsp. cold butter
sweetest apples, disappears quickly. I take the recipe with me Whipped cream, optional
with a rich, because I’m always asked for it.”
mellow flavor line a 9-in. pie plate with pastry; trim pastry
Angela Moore to 1/2 in. beyond edge of plate and flute
Jonathans tollesboro, kentucky
are quite tart edges.
with a rich, PREP: 20 min. + chilling in a large bowl, combine the peaches,
spicy flavor YiEld: 8 sERvings
sugar, flour and nutmeg. in a small bowl,
1 cup (6 oz.) semisweet chocolate chips, whisk egg and cream. Pour over peaches;
Honeycrisps toss to combine. Place in crust. Bake at
are sweet as honey with
divided
3 tsp. shortening, divided 375° for 35 minutes.
a slight hint of tartness
1 graham cracker crust (10 in.) For topping, in a small bowl, combine the
Granny Smiths 1 pkg. (8 oz.) cream cheese, softened
flour, brown sugar and cinnamon. cut
are super-crisp in butter until crumbly. sprinkle topping
and almost sour, 1/2 cup sugar over outer edges of pie, leaving center
making an excellent 1/2 cup sour cream uncovered.
balance with 1 tsp. vanilla extract
sweeter apples Bake for 15-20 minutes or until golden
1 carton (8 oz.) frozen whipped topping, brown, covering edges with foil to prevent
Empires thawed overbrowning if necessary. cool on a wire
make a pie with a firm 2 cups fresh strawberries, halved rack. serve with whipped cream if desired.
texture and the right
1/2 cup seedless strawberry jam
touch of tartness
in a microwave, melt 3/4 cup chocolate chips
and 2 teaspoons shortening; stir until smooth.
Grab your apples and Brush over crust. Refrigerate until firm.
a Pillsbury® Pie Crust and
in a small bowl, beat the cream cheese,
try Jennie’s favorite apple pie sugar, sour cream and vanilla until smooth.
on the next page! Fold in whipped topping. spoon into crust.
Refrigerate for 1 hour.
Arrange strawberries over pie. in a
microwave, heat jam until melted; brush
over the top. melt remaining chocolate
chips and shortening; stir until smooth.
drizzle over pie. Refrigerate until chilled. streusel peaCh pie

For more pie baking ideas


66_tasteofhome.com AUGUST/SEPTEMBER 2010
visit Pillsbury.com/pie
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Easier-than-ever apple pie!


This harvest season, actress and mom Jennie Garth shares her secret
for making easy, everyday apple pies.

‘‘
‘‘
Matt Jones / Trish South Management / trunkarchive.com

When the leaves turn, it’s time for us to go


apple picking. We love a fun day at the
orchard and then baking our favorite apple pie
with the help of Pillsbury Pie Crusts. We
®

just unroll, fill and bake. It’s amazing,


making a pie is really that easy.
— Jennie Garth

Jennie’s Festive Apple-berry Pie


MAKES: 8 SERVINGS PREP TIME: 30 MINUTES BAKE TIME: 50 MINUTES

2 cups fresh or frozen cranberries


1½ cups sugar
4 tablespoons cornstarch
2 tablespoons water
1 box Pillsbury® Refrigerated Pie Crusts,
softened as directed on box
5-6 cups sliced peeled apples (5-6 medium)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon


cornstarch and the water. Heat to boiling, boil 5 minutes,
cool 15 minutes. Heat oven to 425°F. Make pie crusts as
directed on box for Two-Crust Pie using 9-inch glass pie
pan. In large bowl, mix apples, remaining ½ cup sugar,
remaining 3 tablespoons cornstarch, the cinnamon and
nutmeg until apples are coated. Stir in cooled cranberry
mixture. Spoon into crust-lined pan. Top with second
crust, press edges together to seal. Cut slits in several
places in top crust. Bake 40-50 minutes or until golden
brown. After 15-20 minutes of baking, cover crust edge
with strips of foil to prevent too much browning.
© 2010 General Mills

Unroll, Fill, Bake. With Pillsbury® Pie Crusts, it’s


just that easy to make a delicious homemade pie.
For more pie baking ideas visit Pillsbury.com/pie
easy as pie
I’ve always been amazed by those perfect, blue-ribbon pies
at the state fair. But the thought of rolling out dough and
cutting lattice strips intimidated me.

So we invited Josie Bocheck (below left) of Sturgeon Bay,


Wisconsin, to our headquarters to teach me the pie-
making skills she’s been honing since childhood. Josie, by
the way, won a blue ribbon at the Door County Fair for her
Fresh Cherry Pie (June/July 2006 Taste of Home).

Josie felt right at home in our test kitchen. As we worked,


little gems of pie-making wisdom came up in our
conversation. Forget costly cherry pitters, she advised. Josie,
who buys cherries at an orchard, simply pushes a plastic
straw through the centers to pit them
without squashing them. Brilliant!
more
online
As we started rolling the dough, Josie
reminded me, “Work the dough as
Find Josie’s award-
little as possible, otherwise it gets
winning Fresh
tough. That’s what they taught me in
cherry Pie at
high school.” I gingerly rolled out the
tasteofhome.com/
dough, under Josie’s watchful eye.
freshcherrypie
Assembling the lattice worried me the
most. To my surprise, it was like putting together a simple
puzzle. We brushed water on the edges of the dough to
five-fruit pie in a large bowl, combine the sugar,
help the lattice adhere to the bottom crust, and to keep
“This sweet, fruit-filled pie gets cornstarch, tapioca and fruit; let
the edges from getting too brown. And Josie showed me
compliments galore! I’ve given it to stand for 15 minutes. in another
how to pinch the edges into those cute little triangles as a
new neighbors or anyone who needed bowl, combine flour and salt; cut in
finishing touch.
a pick-me-up. They all love it!” shortening until mixture resembles
Jean Ross // oil city, pennsylvania
coarse crumbs. combine the egg, As the pie came out of the oven, it occurred to me that an
water and vinegar; stir into flour expertly made pie had never been beyond my abilities. I
PREP: 40 min. BAKE: 45 min. + cooling mixture just until moistened. just needed someone like Josie to show me that.
YiEld: 8 sERvings
divide dough in half so that one
—Cheri Mantz, associate editor
1-1/2 cups sugar portion is slightly larger than the
3 tbsp. cornstarch other. on a lightly floured surface,
roll out larger portion to fit a 9-in.
2 tbsp. quick-cooking tapioca pie plate. Transfer pastry to pie
1 cup chopped peeled tart apples plate; trim pastry even with edge.
1 cup chopped fresh or frozen spoon fruit mixture into crust.
rhubarb
Roll out remaining pastry to fit top
1 cup each fresh or frozen of pie; make a lattice crust. Trim,
raspberries, blueberries and seal and flute edges. cut slits in
sliced strawberries
pastry. Brush with cream; sprinkle
CRUST: with coarse sugar.
2 cups all-purpose flour
Bake at 375° for 45-55 minutes
1/2 tsp. salt or until crust is golden brown and
1/2 cup shortening filling is bubbly. cool completely
1 egg on a wire rack.
1/4 cup cold water editor’s note: If using frozen fruit, measure
fruit while still frozen, then thaw completely.
2 tsp. white vinegar Drain in a colander, but do not press liquid out.
2 tbsp. half-and-half cream
2 tbsp. coarse sugar

68_tasteofhome.com AUGUST/SEPTEMBER 2010


fit to be thai!
You don’t need a lot of special ingredients or techniques
to treat your family to this popular Asian cuisine

sara’s summer rolls


red curry carrot soup
recipes oN paGe 70

AUGUST/SEPTEMBER 2010 tasteofhome.com_69


sara’s summer rolls red curry carrot soup
“My daughter, Sara, saw Elmo make summer With its mix of delicious
rolls on a ‘Sesame Street’ DVD and wanted colors, textures and
to try them. I tweaked this recipe to suit her tastes, this hearty soup
tastes. She made them—and loved them.” is something special.
Beth McGee Dilnaz Heckman
PINCKNEY, MICHIGAN TACOMA, WASHINGTON

PREP: 30 MIN. COOK: 15 MIN. PREP: 20 MIN. COOK: 15 MIN.


YIELD: 1 DOZEN YIELD: 8 SERVINGS (2-1/2 QT.)

1/2 lb. boneless skinless chicken breast, 5 pkg. (3 oz. each) ramen noodles
finely chopped 3 garlic cloves, minced
1/4 cup water 2 tbsp. peanut oil
1/4 cup light coconut milk 1 can (14 oz.) coconut
1/4 cup creamy peanut butter milk, divided
3 tbsp. soy sauce 2 tbsp. red curry paste
1 green onion, sliced 1-1/2 tsp. curry powder
1 tbsp. minced fresh gingerroot 1/2 tsp. ground turmeric
1 garlic clove, minced 32 frozen fully cooked homestyle
1 tsp. lime juice meatballs (1/2 oz. each)
2 cups bean sprouts 4 cups chicken broth
1 cup fresh sugar snap peas, trimmed and 1 medium zucchini, finely chopped
chopped 1 medium carrot, halved and sliced
1/2 cup shredded carrot 1/4 cup shredded cabbage
2 oz. uncooked thick rice noodles 2 tsp. fish or soy sauce
12 spring roll wrappers or rice papers (8 in.) optional garnishes: bean sprouts, chow
1/2 cup shredded red cabbage mein noodles, fresh basil and green
onions
In a large skillet, combine the first nine
Cook noodles according to package
ingredients. Bring to a boil. Reduce heat;
directions (discard seasoning packets or
simmer, uncovered, for 8-10 minutes or
save for another use).
until chicken is no longer pink. Set aside.
Meanwhile, in a Dutch oven, saute garlic
In a large saucepan, bring 8 cups water
in oil for 1 minute. Spoon 1/2 cup cream
to a boil. Add bean sprouts, peas and
from top of coconut milk and place in the
carrot; cover and boil for 3-4 minutes or
pan. Add the curry paste, curry powder and
just until tender. Drain and immediately
turmeric; cook and stir for 5 minutes or until
place vegetables in ice water. Drain and pat
oil separates from coconut milk mixture.
dry. Cook noodles according to package
directions; drain. Stir in meatballs, broth, zucchini, carrot,
cabbage, fish sauce and remaining coconut
Soak a spring roll wrapper in cool water
milk. Bring to a boil. Reduce heat; simmer,
for 30 seconds; place on a flat surface and
uncovered, 15-20 minutes or until carrot is
pat dry. Place 1 heaping tablespoonful of
tender and meatballs are heated through.
chicken down the center of the wrapper;
Drain noodles; stir into soup. Garnish if
top with a scant 3 Tbsp. vegetable mixture.
desired.
Top with noodles and cabbage.
editor’s Note: This recipe was tested with regular (full-
Fold both ends over filling; fold one long fat) coconut milk. Light coconut milk contains less cream.
side over the filling, then roll up tightly.
Place seam side down on a plate. Repeat.
Cover with damp paper towels until CU CU
serving. Cut summer rolls in half. RT T RT T
SH O

SH O

TIPS FOR SUMMER ROLLS


E

U
ISS
Save time by buying ready-to-use shredded Peel fresh ginger fast by
carrots, fresh bean sprouts and sugar snap peas scraping the skin off using
from the salad bar in your grocery store. the edge of a teaspoon.

70_tasteofhome.com AUGUST/SEPTEMBER 2010


MORE
OnLInE

For more Asian


recipes, visit
tasteofhome.com/
asian

peanut butter dipping sauce 2 tbsp. lemon juice


Use this versatile peanut sauce, 2 tbsp. soy sauce
with its zippy touch of chili powder, to toss 1/4 tsp. salt
with noodles or marinate meat. Of course, it’s
a terrific dip for chicken wings, too! In a small saucepan, saute onion in oil until
Christine Omar
tender. Add garlic; cook 1 minute longer.
HARWICH PORT, MASSACHUSETTS Add the water, peanut butter, sugar and
PREP/TOTAL TIME: 25 MIN.
chili powder. Bring to a boil. Cook and stir
YIELD: 1-1/3 CUPS for 2-3 minutes or until slightly thickened.

1 medium onion, chopped Remove from the heat; stir in the lemon
juice, soy sauce and salt.
2 tbsp. canola oil
2 garlic cloves, minced
1/2 cup water
1/4 cup creamy peanut butter
1 tbsp. sugar
1 tbsp. chili powder

AUGUST/SEPTEMBER 2010 tasteofhome.com_71


thai portobello chicken 2 medium carrots, sliced diagonally
stir-fry 1/2 lb. sliced baby portobello mushrooms
“My husband and I never 4-1/2 tsp. minced fresh gingerroot
met a mushroom we didn’t 3 garlic cloves, minced
like…so this flavorful dish
is a favorite. I cook the rice
1/3 cup thinly sliced green onions
in the morning and reheat it Hot cooked rice
while cooking the mushrooms
and chicken.” In a small bowl, combine the peanut
sauce, teriyaki sauce, peanut butter and
Susan Bazan
SEQUIM, WASHINGTON
Worcestershire sauce; set aside.
PREP: 25 MIN. COOK: 20 MIN. In a large skillet or wok, stir-fry chicken in
YIELD: 6 SERVINGS 1 Tbsp. olive oil and sesame oil until no
longer pink. Remove and keep warm.
1/2 cup thai peanut sauce
Stir-fry the sweet onions, celery and carrots
1/2 cup teriyaki sauce
in remaining oil for 4 minutes. Add the
1/4 cup chunky peanut butter mushrooms, ginger and garlic; stir-fry 4-6
2 tsp. Worcestershire sauce minutes longer or until vegetables are
3/4 lb. boneless skinless chicken breasts, crisp-tender.
cut into thin strips
Stir sauce mixture and add to the pan.
3 tbsp. olive oil, divided
Bring to a boil; cook and stir for 2 minutes
1 tbsp. sesame oil or until thickened. Add chicken; heat
3 cups chopped sweet onions through. Sprinkle with green onions.
4 celery ribs, sliced diagonally Serve with rice.

72_tasteofhome.com AUGUST/SEPTEMBER 2010


shrimp pad thai cashew curried beef
You can make this yummy “This recipe is a favorite with my whole
Thai classic in no time. Find family. The ingredients are a wonderful blend
fish sauce and chili garlic of sweet, salty and spicy.”
sauce in the Asian foods
Jennifer Fridgen
aisle of your grocery store. East grand forks, minnEsota
Elise Ray PREP: 20 MIN. COOK: 20 MIN.
SHAWNEE, KANSAS YIELD: 5 SERVINGS
PREP/TOTAL TIME: 30 MIN.
YIELD: 4 SERVINGS 1 lb. beef top sirloin steak, thinly sliced
2 tbsp. canola oil, divided
4 oz. uncooked thick rice noodles
1 can (14 oz.) coconut milk, divided
1/2 lb. uncooked small shrimp, peeled
and deveined 1 tbsp. red curry paste
2 tsp. canola oil 2 tbsp. packed brown sugar
1 large onion, chopped 2 tbsp. fish or soy sauce
1 garlic clove, minced 8 cups chopped bok choy
1 egg, beaten 1 small sweet red pepper, sliced
3 cups coleslaw mix 1/2 cup salted cashews
4 green onions, thinly sliced 1/2 cup minced fresh cilantro
1/3 cup rice vinegar Hot cooked brown rice
1/4 cup sugar In a large skillet, saute beef in 1 Tbsp. oil
3 tbsp. reduced-sodium soy sauce until no longer pink. Remove from skillet
2 tbsp. fish sauce or additional and set aside.
reduced-sodium soy sauce Spoon 1/2 cup cream from top of coconut
2 to 3 tsp. chili garlic sauce milk and place in the pan. Add remaining
2 tbsp. chopped salted peanuts oil; bring to a boil. Add curry paste; cook
chopped fresh cilantro leaves and stir for 5 minutes or until oil separates
from coconut milk mixture.
Cook noodles according to package Stir in the brown sugar, fish sauce and
directions. In a large nonstick skillet or wok, remaining coconut milk. Bring to a boil.
stir-fry shrimp in oil until shrimp turn pink; Reduce heat; simmer, uncovered, for 5
remove and set aside. Add onion and garlic minutes or until slightly thickened. Add
to the pan. Make a well in the center of bok choy and red pepper; return to a boil.
the onion mixture; add egg. Stir-fry for 2-3 Cook and stir 2-3 minutes longer or until
minutes or until egg is completely set. Add vegetables are tender.
the coleslaw mix, green onions, vinegar,
sugar, soy sauce, fish sauce, chili garlic Stir in the cashews, cilantro and beef; heat
sauce and peanuts; heat through. Return through. Serve with rice.
shrimp to the pan; heat through. Drain
noodles; toss with shrimp mixture. Garnish
with cilantro.
AUGUST/SEPTEMBER 2010 tasteofhome.com_73
Easy Lunch Lessons
Make extra chicken tonight for a great lunch tomorrow.

Snap
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OUTSIDE
THE BOX CU
RT T
SH O

CU
RT T
Create satisfying meals in minutes by dressing
up a convenient box of mac & cheese
SH O

Mac & cheese is one of those comfort foods almost everybody craves.
And the boxed mix makes it easy to enjoy almost immediately.
E

U
ISS But not everyone stirs it up and eats it as is. Ask people what they add
to boxed mac & cheese, and you’ll get a grocery cart full of answers.
Kids like tossing on cut-up hot dogs. Moms like to sneak in good-for-
you veggies, such as broccoli or tomatoes. Some folks add whatever
leftovers they find in the fridge. Others rely on actual recipes, such
as those at right. Everyone seems to have a favorite way to add a new
dimension to this popular convenience food.

We asked fans of our Taste of Home Facebook page what they like to
add to a box of mac & cheese, and the options ran the gamut from
ham and extra cheese to chipotle peppers and crab meat. And talk
about unique combinations! How about mac & cheese combined
with tuna, cream of chicken soup, canned mushrooms, frozen peas,
dried onions and Mexican-blend shredded cheese, all topped with
French-fried onion rings?

Tallying up all the responses, we found that tuna is, indeed, the
favorite add-in. The complete Top 10 is below. But the possibilities for
your personal mac & cheese creation are endless!

TOP 10
MAC & CHEESE ADD-INS
CREATIVE COMBOS
Looking for more easy ways to add flavors to your mac & cheese?
1. Tuna Here are some of the add-in combinations other readers love:
2. Extra cheese
>> Sour cream (instead of milk), >> Canned chili with beans,
3. Tomatoes salsa, extra cheese and leftover tomato sauce, corn, onions and
4. Ground beef taco meat bell peppers
5. Diced ham >> Spaghetti sauce, ground beef, >> Half-and-half (instead of milk),
6. Bacon/bacon bits corn and onions crushed red pepper, crumbled
>> Leftover diced chicken and bacon and Italian sausage
7. Peas
canned stewed tomatoes >> Italian bread crumbs, cheese
8. Broccoli and Ranch dressing
>> Sliced green onions and a dash
9. Hot dogs of mustard
10. Cream of mushroom soup

76_tasteofhome.com AUGUST/SEPTEMBER 2010


hearty macaroni casserole mac ’n’ cheese soup
Joy Sauers // SIOUX FaLLS, SOUTH DakOTa Nancy Daugherty // CORTLanD, OHIO

This easy recipe is doubly convenient because it makes “I came across this recipe some years ago and made a
two casseroles. Enjoy one now and freeze the other. few changes. Because it starts with a package of mac &
cheese, the creamy soup is ready in a jiffy.”

macaroni ’n’ cheese pizza tuna mac and cheese bake


Andrew McDowell // LakE VILLa, ILLInOIS Bonnie Hord // LEE’S SUmmIT, mISSOURI

Here’s a fun and flavorful way to combine two favorites: Tuna lovers will gobble up this no-fuss casserole. Chances
pizza and mac & cheese. Experiment with other pizza are you’ve already got the ingredients in your pantry.
toppings such as sausage or diced green peppers.
// MAC ’ N’ C HE E S E SO U P

HE ART y M AC A RO NI
// C A S S E RO lE
PREP: 20 mIn. BakE: 30 mIn.
YIELD: 2 CaSSEROLES (4 SERVInGS EaCH)

1 pkg. (7-1/4 oz.) 1 can (14-1/2 oz.)


macaroni and cheese Italian diced tomatoes,
dinner mix drained
PREP/TOTaL: 30 mIn. 1 lb. ground beef 2 cups (8 oz.) shredded
YIELD: 8 SERVInGS (2 qT.) 1 cup chopped green cheddar cheese,
pepper divided
1 pkg. (14 oz.) deluxe 1 can (10-3/4 oz.) 1 cup French-fried
macaroni and cheese condensed cheddar 1/2 cup chopped onion
onions
dinner mix cheese soup, undiluted
9 cups water, divided 2-1/2 cups 2% milk Prepare macaroni and cheese according to package directions.
1 cup fresh broccoli 1 cup chopped fully meanwhile, in a large skillet, cook the beef, green pepper and
florets cooked ham onion over medium heat until meat is no longer pink; drain.
2 Tbsp. finely chopped add to prepared macaroni. Stir in tomatoes.
onion Divide half of mixture between two greased 1-1/2-qt. baking
dishes; sprinkle each with 1/2 cup cheese. Top with remaining
Set aside cheese sauce packet from macaroni and cheese mixture.
mix. In a large saucepan, bring 8 cups water to a boil. add
macaroni; cook for 8-10 minutes or until tender. Sprinkle remaining cheese over one casserole. Cover and
freeze for up to 3 months. Sprinkle the second casserole with
meanwhile, in another large saucepan, bring remaining water French-fried onions. Bake, uncovered, at 350° for 30 minutes
to a boil. add broccoli and onion; cook, uncovered, for 3 or until heated through.
minutes. Stir in the soup, milk, ham and contents of cheese
sauce packet; heat through. Drain macaroni; stir into soup. To use frozen casserole: Completely thaw in the refrigerator.
Remove from the refrigerator 30 minutes before baking. Bake
as directed.

tasteofhome.com tasteofhome.com
TUNA MAC
// AND CHEESE B AkE

MACARONI ’N’
// CHEESE PIzzA

PREP: 15 mIn. BakE: 30 mIn. PREP: 25 mIn. BakE: 10 mIn. + STanDInG


YIELD: 8 SERVInGS YIELD: 8 SERVInGS

1 pkg. (7-1/4 oz.) 1-1/3 cups 2% milk 1 pkg. (7-1/4 oz.) 1-1/4 cups pizza sauce
macaroni and cheese 2 pkg. (9 oz. each) macaroni and cheese 1 can (4 oz.) mushroom
dinner mix frozen peas and pearl dinner mix stems and pieces,
1 can (12 oz.) light onions 2 eggs, beaten drained
water-packed tuna, 1 can (4 oz.) mushroom 1/2 lb. ground beef 28 pepperoni slices
drained and flaked stems and pieces, 3/4 cup chopped onion 1 cup (4 oz.) shredded
1 can (10-3/4 oz.) drained Mexican cheese blend
condensed cream 1 can (2.8 oz.) French-
of mushroom soup, fried onions, divided Prepare macaroni and cheese according to package directions;
undiluted gradually stir in eggs.
Spread onto a greased 12-in. pizza pan. Bake at 375° for 10
minutes. meanwhile, in a large skillet, cook beef and onion
Prepare macaroni and cheese according to package directions.
over medium heat until meat is no longer pink; drain. Stir in
add the tuna, soup, milk, peas, mushrooms and half of the
pizza sauce.
fried onions. Place in a greased 11-in. x 7-in. baking dish. Bake,
uncovered, at 325° for 25 minutes. Spread over macaroni crust. Sprinkle with the mushrooms,
pepperoni and cheese blend. Bake for 10-15 minutes or until a
Sprinkle with remaining fried onions; bake 5 minutes longer or
thermometer inserted in the crust reads 160° and the cheese
until heated through.
is melted.

tasteofhome.com tasteofhome.com

78_tasteofhome.com AUGUST/SEPTEMBER 2010


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

AFRICAN
ADVENTURE
Brownies were a real treat for her friends
in Tanzania—and no easy feat to make
hen I left to spend 3 months in East Africa a chocolate baking squares, I had to make

W couple years ago, my friends bet on how long


I could stay out of the kitchen. I quickly
discovered that, when I wasn’t at work (volunteering at a
several substitutions. Since most of the
ingredients were imported, it cost me
$27 to make two pans of brownies.
juvenile detention center), the best way to improve my Back in the kitchen, I put on an apron Pattye Snyder
PEORIA, ILLINOIS
Swahili was to spend time with the workers hand- and crossed my fingers. Without any
peeling mountains of garlic and chopping carrots, measuring spoons, spatulas and so on, I had to
squash and other vegetables. Our kitchen was outdoors, improvise. I measured with a coffee mug and hand-
and I loved watching the skilled cooks prepare all of the kneaded the coarse sugar into the butter. I stirred in
wonderful meals with none of the gadgets we seem to instant coffee granules and bits of a caramel-like candy
need—potato peelers, measuring cups, etc. they call toffee. With no temperature gauge on the oven,
It’s uncommon to serve desserts or sweets in that area, I had to watch the brownies closely.
but making brownies seemed like the best way to repay After they cooled, I took a small bite to make sure they
my friends who helped me recover from malaria. I got were OK, then offered one to the head chef. I’ll never
permission to use the head cook’s kitchen, and since I forget his look of absolute bliss! I made the brownies, at
didn’t have a recipe, I found one at tasteofhome.com. his request, two more times that summer and left a copy
Then I tried to find ingredients. of the Taste of Home recipe with him when I left. It’s a
Grocery stores there are very limited, and because memory I’ll treasure forever.
they’ve never heard of foods like chocolate chips and

Send your kitchen-related story to editors@tasteofhome.com


CLOSE TO
HOME mom’s best

Bertha Meese &


Kim Wallace
DENNISON, OHIO
UNWRITTEN
HISTORY
Her mom doesn’t need recipes to pass
on the family’s flavorful traditions
For as long as I can remember, my using a pinch of this and a dash of Grandma’s house is a great place
mom, Bertha Meese, has spent that, with a smattering of several to go for a good meal. Sometimes
most of her time in the kitchen, other ingredients thrown in. That Billy and I find out that they have
preparing meals for family, friends, makes my job as a Taste of Home eaten at home but have also
business associates and others. Field Editor harder because, eaten at our parents’ house!
When my brother Billy and I were before sending in a recipe, I have Mom’s cooking is popular with
kids, we sat down to her home- to make it, writing down each the square dance crowd, too. My
cooked dinners every night. ingredient and step along the way. parents own a dance hall, and my
Everything she made was delicious. Although my brother and I have dad, who’s an electrician, is also a
Good cooking has been our own families, we make time to square dance caller. So at least
passed down in our family from get together with Mom; our dad, twice a month, Mom throws
generation to generation. My Bill; and our kids for meals, together a new dish for a potluck
grandma and great-grandma whether it’s a special occasion or at the hall. She’s always asked for
shared their skills with Mom and an evening by a campfire. We all her recipe, and I have to laugh
then me. I hope to pass on what live close by, on land that’s been in because I know she has no clue
I’ve learned to my son and two our family for more than 100 what exactly she used to make it!
daughters. years. My brother’s house is on The meal here wins rave reviews
There is one problem: Few one side of Mom and Dad, and I with the family—and I actually
things Mom makes even have a am on the other side, just across have the recipes! I hope you’ll pass
recipe. She cooks from scratch, the road. Our children know that them down in your family, too.

RECALL YOUR
MOM’S BEST?
Send at least four recipes and
background information to
editors@tasteofhome.com.
If we feature your mom’s
recipes, you’ll earn $75.
barbecued pork sandwiches campers’ coleslaw
Bertha Meese // DENNISON, OHIO Bertha Meese // DENNISON, OHIO

“These saucy sandwiches are great for a hungry crowd Crispy and crunchy, this traditional, no-fuss slaw makes
and easy to prepare. Once the meat is cooked, transfer a refreshing side dish for summer picnics and parties.
to a slow cooker to keep warm until it’s time to serve.”

cream puff cake dad’s baked beans


Bertha Meese // DENNISON, OHIO Bertha Meese // DENNISON, OHIO

With its light, golden crust and yummy filling, this “I always use this recipe when I make beans for any
creamy cake is a definite crowd-pleaser. Everyone will occasion; they are the best baked beans I’ve ever had.”
ask for seconds.
// SANDWICHES
CAMPERS’ COLESLAW

BARBECUED PORK
PREP: 20 MIN. + CHILLING PREP: 25 MIN. COOK: 2-1/2 HOURS
YIELD: 12 SERVINGS (3/4 CUP EACH) YIELD: 10 SERVINGS

1-1/2 cups sugar 1 medium head cabbage, 1 boneless pork shoulder 1/2 cup packed brown
3/4 cup white vinegar shredded butt roast (3 lbs.) sugar
//

3/4 cup olive oil 1 large onion, chopped 1 medium onion, chopped 1/4 cup Worcestershire
1 medium green pepper, 1 Tbsp. butter sauce
3 tsp. salt
chopped 1 can (15 oz.) tomato 2 Tbsp. lemon juice
1 tsp. celery seed
puree 1/2 tsp. salt
10 hard rolls, split
In a small saucepan, combine the first five ingredients. Bring to a boil;
boil for 1-2 minutes or until sugar is dissolved. Remove from the heat;
cool to room temperature. Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2
In a large bowl, combine the cabbage, onion and pepper; add dressing hours or until tender.
and toss to coat. Refrigerate until chilled. Serve with a slotted spoon. In a Dutch oven, saute onion in butter until tender. Stir in the tomato
puree, brown sugar, Worcestershire sauce, lemon juice and salt. Bring
Nutrition Facts: 3/4 cup equals 121 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 274 mg
to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Shred pork;
sodium, 17 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
add to the sauce and heat through. Serve on buns.

tasteofhome.com tasteofhome.com
CREAM PUFF CAKE
DAD’S BAKED BEANS

PREP: 15 MIN. BAKE: 1 HOUR PREP: 25 MIN. BAKE: 25 MIN. + CHILLING


YIELD: 8 SERVINGS YIELD: 15 SERVINGS

3 cans (15-1/2 oz. each) 2 Tbsp. molasses 1 cup water 2-1/2 cups 2% milk
//

great northern beans, 1 medium onion, 1/2 cup butter, cubed 3 pkg. (3.3 oz. each)
//

rinsed and drained chopped instant white chocolate


1 cup all-purpose flour
5 hot dogs, sliced 1/2 tsp. ground mustard or vanilla pudding mix
4 eggs
1-1/2 cups ketchup 1/4 tsp. salt 1 carton (8 oz.) frozen
FILLING: whipped topping,
1/2 cup packed brown 1/4 tsp. pepper
sugar 1 pkg. (8 oz.) cream thawed
cheese, softened

In an ungreased 2-qt. baking dish, combine all ingredients. Cover and In a large saucepan, bring water and butter to a boil. Add flour all at
bake at 350° for 1 to 1-1/2 hours or until heated through. once and stir until a smooth ball forms. Continue beating until smooth
and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs,
one at a time, beating well after each addition.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 min-
utes or until puffed and golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding
mixes until smooth. Spread over the crust; refrigerate for 20 minutes.
Spread with whipped topping. Chill until serving.

tasteofhome.com tasteofhome.com

82_tasteofhome.com AUGUST/SEPTEMBER 2010


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CLOSE TO
HOME field editor favorites
ife here in Nova Scotia is

L pretty laid-back, but there’s


never a shortage of things to
do. During the summer, you can
go to a festival just about every
weekend. Many people take their
vacations in July to attend the
Pictou (County) Lobster Carnival.
kelly kirby Because Craig and I work Monday
through Friday, we really look
WESTVILLE,
NOVA SCOTIA forward to our weekends. Craig
likes to golf and barbecue. Our

stirring
daughters, Lauren and Regan,
enjoy beachcombing for shells,
rocks and beach glass.
On weekends, I stockpile our

things up
freezer with meals and goodies
for the week ahead and often put
supper in the slow cooker on
Sunday morning. I use produce
that’s in season and freeze fresh
berries to use during the winter.
For this Canadian Field Editor, I find baking to be a great
baking provides relaxation and stress reliever and like to share
what I make with others. I bake
quality time with the kids anything and everything, and
love to try new recipes—so it’s a
good thing I work out about 6
days a week!

KITCHEN HELPERS
Lauren and Regan must have
baking in their genes, too,
because every time I pull out my
trusty mixer, they’re by my side,
measuring, mixing and tasting.
They especially like making
Butterhorns, which my mom
taught me to make when I was
a young girl.
Fall has to be my absolute
favorite time of year. The air is
crisp and cool, and the colors
paint such beautiful pictures. I
look forward to baking more
muffins and comfort foods such
as crisps and casseroles this fall,
especially since we recently
renovated our kitchen. Now I love
baking and cooking even more!

Kelly Kirby is a service supervisor


for an insurance company. Her
husband, Craig, is the director of
national accounting services for a
major grocery chain. Regan is
3-1/2, and Lauren will turn 7 in
September.

84_tasteofhome.com AUGUST/SEPTEMBER 2010


super low-fat butterhorns
granola cereal Kelly Kirby WESTVILLE, NOVA SCOTIA

Kelly Kirby WESTVILLE, NOVA SCOTIA


I always have to double the recipe for these buttery rolls
because they never last long. You can shape them any
Serve this delicious mix for breakfast with milk, or
way you like, but to me, a crescent shape is so pretty.
sprinkle it over yogurt. You can add chopped walnuts
or pecans, but it will increase the calorie count.

spiced pudding cake apple bran muffins


Kelly Kirby WESTVILLE, NOVA SCOTIA Kelly Kirby WESTVILLE, NOVA SCOTIA

I came across this recipe years ago and made a few My mom taught me how to make these moist, tasty
changes. It’s very popular. My mom’s church group muffins. The recipe makes a big batch, so you can
serves it for dessert quite regularly. freeze the extras or share with family or friends.
B U T T E RHO RNS

S U P E R LOW-FAT
GRANOLA CEREAL
PREP: 35 MIN. + RISING BAKE: 10 MIN. PREP: 15 MIN. BAKE: 25 MIN. + COOLING
YIELD: 2 DOZEN YIELD: 9 CUPS
//

1 Tbsp. active dry yeast 1/2 cup warm 2% milk 8 cups old-fashioned oats 1/2 cup water

//
1 tsp. plus 1/3 cup sugar (110° to 115°) 1 cup raisins 1 tsp. salt
1/2 cup warm water (110° 1 egg 1/2 cup chopped dried 1 tsp. maple extract
to 115°) 3/4 tsp. salt apricots 1 tsp. vanilla extract
1/2 cup butter, softened 4 cups all-purpose flour 1/2 cup dried cranberries Milk or yogurt
1-1/2 cups packed brown
In a large bowl, dissolve yeast and 1 tsp. sugar in warm water. Add the sugar
butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until
smooth. Stir in enough remaining flour to form a soft dough. In a large bowl, combine the oats, raisins, apricots and cranberries; set
Turn onto a floured surface; knead until smooth and elastic, about 6-8 aside. In a small saucepan, combine the brown sugar, water and salt.
minutes. Place in a greased bowl, turning once to grease the top. Cover Cook and stir over medium heat for 3-4 minutes or until brown sugar is
and let rise in a warm place until doubled, about 1 hour. dissolved. Remove from the heat; stir in extracts. Pour over oat mixture;
Punch dough down. Turn onto a lightly floured surface; divide in half. stir to coat.
Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350°
up wedges from the wide end and place point side down 2 in. apart on for 25-30 minutes or until crisp, stirring every 10 minutes. Cool com-
greased baking sheets. Curve ends to form crescents. pletely on wire racks. Store in an airtight container. Serve with milk or
Cover and let rise in a warm place until doubled, about 30 minutes. Bake yogurt.
at 350° for 10-12 minutes or until golden brown. Remove from pans to
wire racks.
Nutrition Facts: 1 roll equals 128 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 107 mg
sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

tasteofhome.com tasteofhome.com
APPLE BRAN MUFFINS

SPICED PUDDING CAKE

PREP/TOTAL TIME: 25 MIN. BAKE: 35 MIN.


YIELD: 15 SERVINGS

1/2 cup butter, softened 1/2 tsp. ground allspice


1/2 cup sugar 1/4 tsp. ground nutmeg
1 egg 1/4 tsp. salt
PREP: 25 MIN. BAKE: 20 MIN. + COOLING
1 cup molasses 1 cup water
YIELD: 2 DOZEN
2-1/2 cups all-purpose 2/3 cup packed brown
flour sugar
3 cups all-purpose flour 2/3 cup packed brown
sugar 1-1/2 tsp. baking soda 1-1/2 cups water
2 tsp. baking powder
1-1/2 tsp. ground 1/4 cup butter, cubed
//

2 tsp. ground cinnamon 1/2 cup canola oil


cinnamon
//

2 tsp. vanilla extract Whipped cream and


1 tsp. salt 1-1/4 tsp. ground ginger ground cinnamon,
1/2 tsp. baking soda 3 cups All-Bran optional
1/4 tsp. ground nutmeg 2 cups shredded peeled
tart apples
1-1/2 cups 2% milk In a large bowl, cream butter and sugar until light and fluffy. Add egg;
1 cup chopped walnuts beat well. Beat in molasses. Combine the flour, baking soda, spices and
4 eggs salt; add to the creamed mixture alternately with water, beating well after
1 cup raisins
each addition.
In a large bowl, combine first six ingredients. In another bowl, combine Transfer to an ungreased 13-in. x 9-in. baking pan; sprinkle with brown
the milk, eggs, brown sugar, oil and vanilla. Stir into dry ingredients just sugar. In a microwave, heat water and butter until butter is melted;
until moistened. Fold in remaining ingredients. carefully pour mixture over batter.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° Bake at 350° for 35-40 minutes or until a toothpick inserted near the
for 18-22 minutes or until a toothpick inserted in muffin comes out clean. center comes out clean. Serve warm. Garnish with whipped cream and
Cool for 5 minutes before removing from pans to wire racks. cinnamon if desired.

tasteofhome.com tasteofhome.com

86_tasteofhome.com AUGUST/SEPTEMBER 2010


CLOSE TO
HOME

BAKING A DIFFERENCE
At age 10, this baker is having an impact well beyond her years
Sabrina Shafer hen Sabrina Shafer up her stand at 7 a.m. families and Christmas presents
Minooka, Illinois
W realized how many of
her friends’ parents
had lost their jobs and couldn’t
Proceeds go to the local food
pantry. Sabrina also donates to
the Illinois Fire Safety Alliance
for needy area children, often
using her allowance to buy extra
supplies. To date, she has raised
afford to live in the area any Burn Camp. about $1,500.
longer, she decided to do “The food pantry helps 87 This is one fifth-grader who
something for her community families weekly, and I figured knows the importance of helping
of Minooka, Illinois. that is a good place to start out wherever you can.
Because Sabrina loves to bake, helping,” says Sabrina. “The burn “I go to school here, my friends
the 10-year-old began selling camp allows children who have live here and my community is
cookies (including the Coconut been badly burned to spend time important to me,” Sabrina says.
Macaroons below) on Saturday with other children like them. “If I help the families in my
mornings at the local farmers I learned about it from a community, even if it’s only
market. She bakes all day Friday firefighter at my school.” through a bake sale, maybe other
during the summer and gets up In addition to the farmers people will see how important it
at 4 a.m. Saturday to finish her market, Sabrina has held bake is to help others. Maybe then we
baking. Then, with the help of sales to raise money for will all be OK, and the goodness
her brother Justin, Sabrina sets Thanksgiving dinners for local will spread to other towns.”

SHARE YOUR coconut macaroons


STORY
Chewy, simple and oh, so good,
Do you or these cookies are perfect for bake
someone you sales or for sharing with family.
know cook for the
benefit of a local Sabrina Shafer
MINOOKA, ILLINOIS
charity or other
nonprofit
PREP/TOTAL TIME: 25 MIN.
organization?
YIELD: 1-1/2 DOZEN
Send your story
to editors@taste 2-1/2 cups flaked coconut
ofhome.com.
1/3 cup all-purpose flour
If your story is
published, the 1/8 tsp. salt
charity you 2/3 cup sweetened
choose will receive condensed milk
$250 from Taste 1 tsp. vanilla extract
of Home.
In a small bowl, combine the
coconut, flour and salt. Add milk
and vanilla; mix well (batter will
be stiff).
Drop by tablespoonfuls 1 in. apart
onto a greased baking sheet.
MORE Bake at 350° for 15-20 minutes
ONLINE or until golden brown. Remove
to wire racks.
Get inspired! Nutrition Facts: 1 cookie equals 110 calories, 6 g fat
Read more stories (5 g saturated fat), 4 mg cholesterol, 65 mg sodium,
14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic
and join the online Exchanges: 1 starch, 1 fat.
community at
cookswhocare.com

AUGUST/SEPTEMBER 2010 tasteofhome.com_87


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AUGUST/SEPTEMBER 2010 tasteofhome.com_89


RECIPE INDEX
AUGUST/SEPTEMBER 2010

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SO MUCH tangy flavor,
THERE’S NO ROOM FOR salt.

© Alberto Culver International, Inc.

CITRUS GRILLED SALMON


Serves: 4 • Prep Time: 10 min. • Cook Time: 10 to 12 min.
Ingredients:
2 Tbsp. Mrs. Dash® Lemon Pepper Blend
4, 4 oz. salmon llets
4 slices of orange
2 Tbsp. white wine
Salt-Free,
4 slices of lemon cooking spray Flavor-Full
Directions:
1. Preheat oven to 375°F.
2. Spray a 9 x 9 x 2 inch pan with cooking spray.
3. Lay sh in pan. Coat each llet with Mrs. Dash® Lemon Pepper Blend.
4. Alternate slices of lemon and orange on top of sh. Sprinkle with wine.
5. Place in oven for 5 minutes. Lower heat to 325°F and continue
to cook for 5 minutes. Rest 3-4 minutes before serving. www.mrsdash.com
A BIGGER
BLAST
MORE CHEESE SAUCE AND BIGGER SHAPES*
*AS PREPARED, COMPARED TO OUR SPIRALS MACARONI & CHEESE DINNER.

©2010 Kraft Foods

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