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OCTOBER/NOVEMBER 2007 $3.99 U.S./$4.

99 Canada

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October/November 2007

24 Holiday Baking

Bonanza Winners

44 Moms Best Meal


Served on

Turkey with Sausage-Corn Bread Stuffing, p. 7

Our Cover...

Features
5 Thanksgiving Your Way 44 My Moms Best Meal
Festive traditional, make-ahead and easy menus

Apples star in comforting autumn dinner Appetizers perfect for fall gatherings Cooks share wild-game specialties Kitchen veterans mentor beginners

12 Stunning Centerpiece
Create a cascading fruit showpiece Foods to fit the eerie evening

46 Party Palate-Pleasers 55 Hunters Helpings 56 Cooks Who Care

OCTOBER/NOVEMBER 2007 $3.99 U.S./$4.99 Canada

Cover photo: Rob Hagen Set stylist: Stephanie Marchese Food stylists: Suzanne Breckenridge, Diane Armstrong

16 Spine-Tingling Treats 19 Meal in a Pumpkin 24 Holiday Baking Bonanza Winners


Eat the dish with this savory bake!

New!

60 Torte Takes Top Honors


Sample the winner of Taste of Home Cooking Schools national competition!

Our contests best seasonal goodies

49 Potluck Pleasers

Departments
New Recipe Contest 43 Our Familys Favorite Grace 51 Touring Country Kitchens 52

Ask Our Test Kitchen Team 59 Stirring Comments 62

Taste of Home Field Editors 63 Heres Part of Our Staff Teds Toothpick Contest Recipe Index 63 65 67

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Good Food Thats Good For You

PLUS Means You Get More!


For subscriber-only BONUS recipes and features, visit www.tasteofhome.com/plus. Youll find More Halloween fun foods and a video! 5 extra Holiday Baking contest recipes Flavors-of-fall favorites Home-style menus from Mom Bonus quick-to-fix meals

58

A Complete Meal in Minutes

More Recipes
13 Cute Turkey Cookies!
Sweet gobblers make great favors

Wonderful wild-game dishes

5 Thanksgiving Your Way

14 Editors Favorite Meal


Hearty lasagnas on the menu

20 Good Food Thats Good for You


Stuffed flank steak, skillet chicken and more light favorites

49 Potluck Pleasers
A fall feast the crowd will love

58 A Complete Meal in Minutes


Pork chop pizzazzpronto!

Table Talk
Behind the scenes at Taste of Home

Editor Ann Kaiser Managing Editor Barbara Schuetz Senior Art Director Sandra L. Ploy Food Director Diane Werner RD Food Editor Patricia Schmeling Senior Recipe Editor Sue A. Jurack Recipe Editors Mary King, Christine Rukavena Assistant Editor Melissa Phaneuf Contributing Writer Carol Peronto Copy Editor S.K. Enk Editorial Assistant Jane Stasik Graphic Art Associate Ellen Lloyd Recipe Asset Systems Manager Coleen Martin Test Kitchen Manager Karen Scales Test Kitchen Home Economists Tina Johnson, Kirsten Lingsweiler, Marie Parker, Annie Rose, Wendy Stenman, Amy Welk-Thieding RD, Peggy Woodward RD Test Kitchen Assistants Rita Krajcir, Kris Lehman, Sue Megonigle, Megan Taylor Photographers Rob Hagen (Senior), Dan Roberts, Jim Wieland, Lori Foy Senior Food Stylist Sarah Thompson Set Stylists Jenny Bradley Vent (Senior), Dolores Schaeffer Assistant Food Stylists Kaitlyn Besasie, Alynna Malson Photo Studio Coordinator Kathy Swaney Senior Vice President, Editor in Chief Catherine Cassidy Creative Director Ardyth Cope General Manager, tasteofhome.com Renee Jordan President and Chief Executive Officer Mary G. Berner President, Food & Entertaining Suzanne M. Grimes Vice President, Integrated Partnerships for Taste of Home Lora Gier Vice President, Integrated Sales & Marketing Mark Wildman Executive Director, Integrated Sales & Marketing Maureen OConnell

Those of us who have a relative or friend in the


military know how much they appreciate homemade treats.Among this caring group are Taste of Home food editor Pat Schmeling and our Test Kitchen staff,who regularly send off goodies they bake (along with any cookies left over from recipe testing) to one of their sons and a chaplain-friend. So a suggestion from Jane Baker of Long Beach, California struck a chord.Jane writes,It would be great for TOH readers to share recipes for long-lasting cookies, candy and other goodies to mail to our soldiers. A lot of mothers, wives and friends send boxes frequently and could use some new ideas. Share Recipes for Treats That Go the Distance If you have recipes that travel well (and any packaging hints), please send them to us. Go to www.tasteofhome.com or page 62 for Contributor Guidelines. Our food editors will chip in some ideas, too, as we gather recipes and tips. Co-Workers Team Up for a Feast Part of our friendly TOH community is the nursing home staff at Heritage Manor in Normal, Illinois.We brought in a sampling of items from Taste of Home, Simple & Delicious and Cooking for 2 magazines for a special get-together, writes Brandi Elkin.Our daily routine is busy, and to be able to take the time to share good recipes and fellowship with co-workers helped to further build our team spirit we have here. Kids Kitchen Textbook Taste of Home is not only for experienced cooks, as Theresa Schaad of Manteca, California confirms.We home-school our children and noticed they enjoyed helping in the kitchen,she says.So as part of our nutrition class, I assigned them to plan and prepare a meal once a week.Excited,they took out all my Taste of Home magazines and began. The results have been wonderfully delicious. Both Nathan and Josselyn (above) are now skilled at a variety of cooking techniques and I get a day off once a week.Thank you for a truly family publication! New Baking Book Is Our Best Ever! Looking for a fabulous addition to your cookbook libraryor a great gift? Pick up a copy of The Taste of Home Baking Book.With over 675 color photos and more than 150 tips,this fantastic new collection features over 725 of our readers prized recipes for cookies, brownies, cakes,pies,quick breads and more.The Taste of Home Baking Book is available wherever books are sold or at www.ShopTasteofHome.com. To take a stab at winning a copy, turn to p. 65. Have a fun-filled Halloween and a delicious Thanksgiving. Let us hear from you! The Taste of Home Staff, editors@tasteofhome.com
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Vol. 15, No. 5, October/November 2007 Reiman Media Group, Inc., 2007. TASTE OF HOME (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. Periodicals postage paid at Greendale, WI and additional mailing offices. Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts and inquiries. Material in this publication may not be reproduced in any form without permission. POSTMASTER: Send address changes to Taste of Home, P .O. Box 5294, Harlan IA 51593-0794. Return undeliverable Canadian addresses to: Customer Service, P Box 905, Niagara Falls ON, L2E 7L1. .O. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P Box 5294, Harlan IA .O. 51593-0794. Allow 4-6 weeks. Questions About Your Subscription? Write to Taste of Home Customer Service, P Box 5294, Harlan IA 51593-0794; call 1-800/344.O. 6913; or E-mail subscriberservices@reimanpub.com. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P Box 5294, Harlan IA 51593-0794. .O.

Taste of Home October/November 2007

Welcome loved ones home with one of these three holiday feasts Traditional, Make-Ahead or Easy.

dinner your way...

Thanksgiving

Your Way

Theres something so satisfying and familiar about a classic Thanksgiving dinner.The warm,inviting aromas of roasting turkey and bubbling gravies and sauces are irresistible as family members and friends gather for the feast.We trust youll enjoy these cherished and reliable recipes from our readers.

TRADITIONAL
2 medium oranges, peeled and sectioned 1 medium tart apple, peeled and coarsely chopped 1/2 cup dried currants or golden raisins 1/2 cup dried apricots, coarsely chopped 2 tablespoons finely grated orange peel In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. Stir in the cranberries, oranges, apple, currants, apricots and orange peel. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled. Yield: about 5 cups.

Thanksgiving Gravy
PREP: 10 min. COOK: 1-1/2 hours
Each of my granddaughters asked for my holiday recipes when they got married, notes Iola Egle, a field editor from Bella Vista, Arkansas. Heres the flavorful, traditional gravy recipe I shared with them.
Turkey giblets and neck bone 2 cups chicken broth 2 medium carrots, finely chopped 1 celery rib, chopped 2 large shallots, finely chopped 1/3 cup cornstarch 3 cups cold water 1/4 cup turkey drippings 2 teaspoons chicken bouillon granules Pepper to taste

Fruity Cranberry Chutney


PREP: 15 min. COOK: 55 min. + chilling
A blend of fruits and spices comes alive in this versatile chutney from field editor Pat Stevens of Granbury, Texas. It complements turkey or ham nicely, she says. We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.
2-1/4 cups packed brown sugar 1-1/2 cups cranberry juice 1/2 cup cider vinegar 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 2 packages (12 ounces each) fresh or frozen cranberries

Taste of Home October/November 2007

Turkey with Sausage-Corn Bread Stuffing is superb with Thanksgiving Gravy, Green Beans Supreme, Fruity Cranberry Chutney and Golden Harvest Potato Bake.

Golden Harvest Potato Bake


PREP: 40 min. BAKE: 25 min.
Pat Tomkins of Sooke, British Columbia shares the recipe for this brightly colored casserole featuring two kinds of potatoes. It fits well with any holiday entree, notes Pat.
5 pounds Yukon Gold potatoes, peeled and cubed 2 medium sweet potatoes, peeled and cubed 5 large carrots, cut into 2-inch pieces 3 garlic cloves, minced 1 teaspoon dried tarragon 1 cup (4 ounces) shredded cheddar cheese, divided 1/2 cup milk 2 eggs 2 tablespoons cider vinegar 1 tablespoon butter 1 teaspoon salt 1 teaspoon dried parsley flakes 1/2 to 1 teaspoon pepper Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large mixing bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325 for 25-30 minutes or until a thermometer reads 160. Yield: 16 servings.

Turkey with SausageCorn Bread Stuffing


PREP: 1 hour + cooling BAKE: 3-3/4 hours + standing
Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. Ive made this recipe for many potlucks and church suppers, and everyone raves about it, says June.
2-1/2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/4 cup sugar 6 teaspoons baking powder 1-1/2 teaspoons salt 2 eggs 2 cups milk 6 tablespoons vegetable oil STUFFING: 1 pound bulk sage pork sausage 1 bunch celery, chopped 2 medium onions, chopped 1 cup chopped fresh mushrooms 1/2 cup chopped sweet red pepper 1/2 cup butter, cubed 1 can (49-1/2 ounces) chicken broth 2 to 3 tablespoons rubbed sage 1 tablespoon poultry seasoning 1/2 teaspoon pepper 1 turkey (14 to 16 pounds) Additional butter, melted In a large bowl, combine the first five ingredients. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Pour

Green Beans Supreme


PREP/TOTAL TIME: 25 min.
Heather Campbell writes, Heres a nice substitute for plain green bean casserole. The Lawrence, Kansas field editor prepares a well-seasoned cheese sauce to add zip to this familiar dish.
4 packages (16 ounces each) frozen cut green beans 1/4 cup finely chopped onion 1/4 cup butter, cubed 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1/2 teaspoon ground mustard 2 cups evaporated milk 8 ounces process cheese (Velveeta), shredded TOPPING: 1/4 cup dry bread crumbs 2 teaspoons butter, melted

For a MAKE-AHEAD Thanksgiving dinner, turn the page

www.tasteofhome.com

Food for Thought: The Indians and English use (cranberries) muchwith their meat, and it is a delicious sauce. John Josselyn, while visiting New England, 1663

Place the giblets, neck bone, broth, carrots, celery and shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 4 cups.

into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 425 for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cut corn bread into 1/2-in. cubes; fold into sausage mixture. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. x 2-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325 for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). Bake additional stuffing, covered, for 4550 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. Yield: 12 servings (16 cups stuffing).

Cook green beans according to package directions. Meanwhile, in a Dutch oven, saute onion in butter until tender. Remove from the heat; whisk in the flour, salt, paprika, Worcestershire sauce and mustard until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans. Yield: 12-16 servings.

Thanksgiving

Your Way

Baked Vegetable Medley, Applesauce-Berry Gelatin Mold and White Chocolate Pumpkin Cheesecake look festive on the holiday spread.

Turkey Day with delectable, make-ahead fare. You can roast and carve your turkey in advance,then reheat it before serving. Follow instructions on your turkey or check out the Do-Ahead Birdrecipe on our Web site (see sidebar on opposite page). Complete the menu with these mouth-watering side dishes and dessert that have sustaining power in the refrigerator or freezer.

Enjoy a stress-free

MAKE-AHEAD
Pour into a 6-cup ring mold coated with nonstick cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter. Yield: 12 servings.
Nutrition Facts: 1/2 cup equals 134 calories, trace fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 34 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

cream of chicken soup, undiluted 1/2 cup milk 1/2 cup process cheese sauce Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Yield: 12 servings.

Applesauce-Berry Gelatin Mold


PREP: 10 min. + chilling

Baked Vegetable Medley


PREP: 35 min. + chilling BAKE: 40 min.
If you get all the chopping done the night before, its smooth sailing when company arrives the next day. Just assemble this casserole in advance and bake at serving time, suggests Linda Vail of Ballwin, Missouri.
1 medium head cauliflower, broken into florets 1 bunch broccoli, cut into florets 6 medium carrots, sliced 1 pound sliced fresh mushrooms 1 bunch green onions, sliced 1/4 cup butter, cubed 1 can (10-3/4 ounces) condensed

Includes Nutrition Facts.

Want a head start on your holiday meal? Try this uncomplicated, yet pretty, apple-berry mold from Gloria Coates of Madison, Connecticut. Fresh cranberries and mint leaves make a beautiful garnish.
2 packages (3 ounces each) strawberry gelatin 2 cups boiling water 1 can (16 ounces) whole-berry cranberry sauce 1-3/4 cups chunky applesauce In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce.

White Chocolate Pumpkin Cheesecake


PREP: 30 min. BAKE: 55 min. + chilling
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City,
Taste of Home October/November 2007

Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.
1-1/2 cups crushed gingersnap cookies (about 32 cookies) 1/4 cup butter, melted 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 3 eggs, lightly beaten 1 teaspoon vanilla extract 5 squares (1 ounce each) white baking chocolate, melted and cooled 3/4 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg ALMOND TOPPING: 1/2 cup chopped almonds 2 tablespoons butter, melted 1 teaspoon sugar In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.

Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers. Yield: 12 servings.

Do-Ahead Bird
Prepare your Thanksgiving turkey early. Visit www.tasteofhome.com for a delicious make-ahead recipe. Weve also included plenty of handy tips on slicing, packaging, chilling and reheating.

Apple Pumpkin Soup (Below)


PREP: 50 min. + chilling COOK: 10 min.

Includes Nutrition Facts.

Relish autumns color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. For a treat, serve in hollowed-out small pumpkins, suggests Pat.
2 cups finely chopped peeled tart apples 1/2 cup finely chopped onion 2 tablespoons butter 1 tablespoon all-purpose flour 4 cups chicken broth 3 cups canned pumpkin 1/4 cup packed brown sugar 1/2 teaspoon each ground cinnamon, nutmeg and ginger 1 cup unsweetened apple juice 1/2 cup half-and-half cream 1/4 teaspoon salt 1/4 teaspoon pepper In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. Just before serving, transfer soup to a saucepan. Cook over medium heat for 510 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).
Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 389 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. This recipe was handed down to me from my aunt, an awesome cook! says Kristine. I love having homemade rolls available anytime I want...especially during the holidays.
3 teaspoons active dry yeast 2 cups warm water (110 to 115) 1/2 cup butter, softened 1/2 cup sugar 1/2 cup mashed potato flakes 2 eggs 1-1/2 teaspoons salt 6 to 6-1/2 cups all-purpose flour In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
Nutrition Facts: 1 roll equals 141 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 160 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Food for Thought: Have what you want, but want what you have. Duncan Hines

2/3 cup nonfat dry milk powder

Freezer Crescent Rolls (Left)


PREP: 30 min. + freezing BAKE: 15 min.

Includes Nutrition Facts.

For an EASY Thanksgiving dinner, turn the page


9

Thanksgiving

Your Way

up for a big production? This taste-tempting menu is a breeze when theres no time or you dont want to fuss. Better still, youll enjoy more time with family and friends, and less time in the kitchen.

So, youre not

EASY
1 package (16 ounces) fresh baby carrots 3 large onions, cut into eighths 8 small red potatoes, cut in half 1 bone-in turkey breast (6 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1/2 cup chicken broth In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat. Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with salt, pepper and garlic powder. Arrange vegetables around turkey. Bake, uncovered, at 325 for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170, basting occasionally with broth. Cover and let stand for 10 minutes before carving. Yield: 6 servings.

Turkey Breast with Vegetables


PREP: 20 min. BAKE: 2-1/4 hours + standing
Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. Its a breeze to prepare, says Doris. Plus, it allows you to spend more precious time with your family.
1/4 cup plus 1 tablespoon olive oil, divided 1 tablespoon minced fresh rosemary 2 teaspoons fennel seed, crushed 3 garlic cloves, minced

Sweet Potato Bread


PREP: 15 min. BAKE: 1 hour + cooling
This moist and spicy bread from field editor Rebecca Cook Jones of Henderson, Nevada gives a true feeling of fall. My family isnt fond of traditional sweet potatoes, so I make this yummy bread instead, Rebecca notes.
1-3/4 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3/4 teaspoon salt

10

Taste of Home October/November 2007

Holiday cooking is a cinch with Turkey Breast with Vegetables, Green Apple Spinach Salad and Sweet Potato Bread.

1/4 cup golden raisins 1/4 cup sugar 1/4 cup cider vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1/2 cup chopped cashews In a large salad bowl, combine the spinach, apples and raisins. In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery salt. Drizzle over salad and toss to coat. Sprinkle with cashews. Serve immediately. Yield: 6 servings.

1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 eggs 1-1/2 cups mashed sweet potatoes (about 2 medium) 1/2 cup vegetable oil 6 tablespoons orange juice 1/2 cup chopped pecans In a large bowl, combine the first eight ingredients. In a small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 for 60-65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. x 2-in. baking dish. Drizzle with syrup mixture. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon. Yield: 6 servings.
Food for Thought: Many people enjoy cookingespecially when someone else does it.

Maple Butternut Squash


PREP: 20 min. + cooling BAKE: 30 min.

Nutrition Facts: 3/4 cup equals 224 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 30 mg sodium, 53 g carbohydrate, 5 g fiber, 1 g protein. Editors Note: This recipe was tested in a 1,100watt microwave.

Includes Nutrition Facts.

Green Apple Spinach Salad


PREP/TOTAL TIME: 20 min.
Dont fret over unexpected company. Heres a refreshing salad thats ready in 20 minutes. Its healthy...and so good, Rae Sorensen writes from Granby, Quebec.
1 package (9 ounces) fresh baby spinach, torn 2 medium tart green apples, chopped

For a simple yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. You can substitute spaghetti squash or acorn squash, but butternut is our favorite, says Rene.
1 medium butternut squash 1 cup maple syrup 2 tablespoons raisins 1 tablespoon butter, melted 1/2 teaspoon ground cardamom 1/2 teaspoon ground allspice

Nantucket Cranberry Tart


(Below left)

PREP: 15 min. BAKE: 40 min. + cooling


While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. Shared by Jackie Zack of Riverside, Connecticut, the pretty holiday dessert is a snap to assemble.
1 package (12 ounces) fresh or frozen cranberries, thawed 1 cup sugar, divided 1/2 cup sliced almonds 2 eggs 3/4 cup butter, melted 1 teaspoon almond extract 1 cup all-purpose flour 1 tablespoon confectioners sugar In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet. In a small mixing bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners sugar. Refrigerate leftovers. Yield: 12 servings.

www.tasteofhome.com

11

Festive Fruit Cascade


Create a stunning centerpiece that guests can eat for your Thanksgiving table or buffet.

Cascading Fruit Centerpiece


PREP: 3 hours
PINEAPPLE GINGER DIP: 2 packages (8 ounces each) cream cheese, softened 5 tablespoons unsweetened pineapple juice 2 tablespoons confectioners sugar 1 tablespoon grated orange peel 1 tablespoon lemon juice 1-1/2 to 2 teaspoons ground ginger 1/4 cup flaked coconut, toasted CENTERPIECE: 1 fresh pineapple 1 large grapefruit 1 large navel orange 1 medium lemon 8 Styrofoam rounds (four 10 inches x 1 inch, four 6 inches x 1 inch) 2 wooden dowels (one 8 inches x 1/4 inch, one 4-1/2 inches x 1/4 inch) Floral metal greening pins 3 to 5 pounds seedless green grapes 3 to 5 pounds seedless red grapes 1 pound fresh strawberries Silk flowers with leaves 3 cups yogurt of your choice In a small mixing bowl, combine the first six ingredients. Stir in coconut. Chill until serving. Cut off pineapple top with a fourth of the pineapple attached; set aside. For dip bowl, cut a third from bottom of pineapple; remove fruit, leaving a 1/2-in. shell. Remove peel from center section of pineapple; core and cut pineapple into chunks. Cut the grapefruit, orange and lemon in half widthwise. Remove pulp from one half of each; set aside. (Save the remaining grapefruit, orange and lemon halves for another use.) Stack two 10-in. Styrofoam rounds and two 6in. rounds; cover each stack with heavy-duty foil. Repeat with remaining rounds. On a 19-in. x 15in. platter, pile the stacks on top of each other, staggering them and anchoring with dowels. Place pineapple top on the top circle; position lemon, orange and grapefruit cups on other circles. Place pineapple bowl on platter. With greening pins, attach clusters of grapes onto circles. Randomly add strawberries, pineapple chunks and more grapes to cover the foil and platter. Decorate with silk flowers. Just before serving, fill pineapple bowl with pineapple ginger dip. Fill lemon, orange and grapefruit cups with yogurt. Yield: 1 fruit centerpiece.

to build this pretty centerpiece, which I have made for holidays,weddings and showers over the past 20 years, notes Ellen Brown of Aledo,Texas. The ginger dip is wonderful,or you can fill the fruit cups with other favorite dips, flavored yogurt or whipped topping.

Its exciting and fun

1. On a large tray or platter, arrange foil-covered Styrofoam circles in a staggered stack; secure with dowels. Add pineapple top and fruit bowls for dip.

2. In a cascading line, secure large clusters of green and red grapes, using greening picks.

3. Completely fill in the centerpiece with fresh strawberries, pineapple chunks, silk flowers and more grapes.

12

Taste of Home October/November 2007

Tasteful
Make your Thanksgiving extra-memorable with these treasured ideas and treats.
Turkey Cake Success When we needed a snack to celebrate the end of a unit on Thanksgiving in my first-grade classroom,I came up with this adorable feathered friend (below). It was a pure delight to see the kids faces when they saw the turkey.They enjoyed the cupcakes while we, the teachers, shared the cake. It was a Thanksgiving treat well never forget. Jamie Cole
Manila, Arkansas

Touches
the cob, green beans with onions, stuffing and mashed potatoes.When everything was done, Steve and I, with our kids Steven, Meghan, and Jayne, feasted around a stone table. It was a great way to spend the day with the family. Kara McBurney
Little Compton, Rhode Island

Moving Thanks At my mother-in-laws home last Thanksgiving, we all grumbled when she had each of us write down what we were thankful for. However, after the first slip was read out loud, there was not a dry eye in the room. Many more tears followed,as well as sore bellies from laughter. Not one person in the room was thankful for the same thing. Because of this experience, last Thanksgiving was our most memorable and thankfulof all time. Sharon Walker
Sarasota, Florida

A Flock of Turkeys
PREP: 1 hour
Making a gaggle of these gobblers is a fun project to do with kids, suggests Zoraya Jennings of Fredericksburg, Virginia. Her cute, easy turkey cookies make great school treats or sweet favors for a Thanksgiving gathering.
48 sugar cookies (3 inches) 1 package (12 ounces) chocolate and marshmallow cookies 1 can (16 ounces) chocolate frosting 1 cup vanilla frosting Yellow and red paste food coloring

A Forest Feast Our family decided to have Thanksgiving in Wilbour Woods, a small plot of land characterized by brooks and stones.We didnt have an oven, so my husband, Steve,put a grate on top of the flue of the barbecue pit. We also brought our smoker to cook the turkey.We made apple pie, caramel apples, cranberry relish stuffed in acorn squash,zucchini and yellow squash with lemon sauce, carrots with brown sugar and butter, corn on

Centerpiece in a Cinch I decorated my table for Thanksgiving using mostly items I had on hand.For the wagon, I cut wheels out of cardboard and glued one on each side of a small wooden plant crate.The cute Pilgrims I made used small gourds for heads and clay flowerpots spray-painted black for hats. For added autumn accents, I filled an oil lamp chimney with artificial leaves and the wagon with a scarecrow and squash and gourds from my garden.Although my centerpiece didnt cost me an arm and a leg to create, it added a festive mood to my Thanksgiving dinner. Nella Parker
Hersey, Michigan

Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers. Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie. Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey. Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snoods and tail feathers. Store in the refrigerator. Yield: 2 dozen.
Editors Note: This recipe was tested with Nabisco Pinwheels.

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Editors Favorite Meal

Easy Lasagna
Highlights Hearty Menu

Becky satisfies appetites with Hot CheddarMushroom Spread, Golden Squash Soup, Simple Sausage Lasagna, Broccoli with Mustard Sauce and Caramel-Pecan Cheesecake Pie.

14

Taste of Home October/November 2007

A few shortcuts dont compromise the rich fall flavor of this delightful dinner. By Becky Ruff
Monona, Iowa

I dont always have the time to spend with long preparations. This lasagna menu is one that doesnt tie me up for hours and hours in the kitchen but is applauded by my family and friends. Hot Cheddar-Mushroom Spread,Golden Squash Soup, Simple Sausage Lasagna, Broccoli with Mustard Sauce and Caramel-Pecan Cheesecake Pie are tasty and satisfying, yet easy to fix. (Youll find these recipes below and on page 33.) Several years ago, a group of friends from high school got together for the weekend, and each of us brought our favorite appetizer to snack on.One of the women made Hot Cheddar-Mushroom Spread,and we couldnt get enough of it.She happily shared the recipe,which Ive made many times since for various family holiday get-togethers. Life-Altering Soup Golden Squash Soup made me change my tune about a wonderful autumn vegetable. My early memories of squash include sitting at the table when I was little while my mom tried to coax me into eating it. Even butter and brown sugar wouldnt do the trick. So I had never been a squash eater until I found this recipe in a newspaper a number of years ago.

Although I love to cook,

It sounded interesting, so I tried it.The mellow squash flavor mixed with leeks and cheddar cheese made me a squash convert.Its great for fall and winter meals.If Im in a hurry,I microwave the squash to speed up the cooking time. Simple Sausage Lasagna is a dish I developed after seeing a recipe in a church cookbook that did not call for precooking the noodles. I have loved lasagna since I can remember,but the traditional preparation was too time-consuming. Now, even when I have the time, I still dont cook the noodles first for lasagna. My kids Tony is 15 and Katrina, 10love this convenient version,and it makes a great dish for family get-togethers or any time. Easy but not plain, my Broccoli with Mustard Sauce has a unique blend of flavors.Tony loves this sauce on any vegetables, and the only trouble Ive ever had with this recipe is not making enough. Made Ahead, Sure to Please An impressive treat with a pretty, layered look, Caramel-Pecan Cheesecake Pie also has great flavor. Ive taken it to potlucks, and always leave with an empty pie plate. Use your favorite homemade piecrust if you wish; a ready-made frozen crust works well if time is short. When putting together a dessert like this one,I think back to when I was about 3 and made cakesfor my dad to enjoy when he came home from work. Im afraid, however, that the enjoyment was mainly mine, since my cakes consisted of water mixed with every spice in my moms cupboard. But Dad would always smack his lips and praise my cooking abilities.As I got older, my parents let me keep experimenting in the kitchen. Its also safe to say that my skills have dramatically improved since then! Besides making meals for my family and working in the dietary department at a residential care facility, I look for other food-related opportunities as well.Ive helped neighbors and relatives prepare food for large parties, and Ive cooked and served food at church functions for up to 200 people. Ive lived here in northeast Iowa most of my life and cant imagine living anywhere else. Most people think of Iowa as being flat, but in this corner of the state, its very hilly with scenic bluffs overlooking the Mississippi River. Autumn brings tourists (leaf-lookers) to this part of the state to take in the spectacular fall colors. Its also a time of year when a harvest of rich flavorslike those in this favorite meal of mine are appreciated. Hope youll give my recipes a try!

My early memories of squash include sitting at the table when I was little while my mom tried to coax me into eating it.

Hot Cheddar-Mushroom Spread


PREP/TOTAL TIME: 25 min.
2 cups mayonnaise 2 cups (8 ounces) shredded cheddar cheese 2/3 cup grated Parmesan cheese 4 cans (4-1/2 ounces each) sliced mushrooms, drained 1 envelope ranch salad dressing mix Minced fresh parsley Assorted crackers In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers. Yield: 3 cups.
Editors Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Field Editor: Becky Ruff Monona, Iowa Family: Tony, 15, and Katrina, 10 (shown above with Becky). Job: Becky works full-time at a residential care facility, supervising cooking sessions in which the residents learn to prepare food items or maintain their cooking skills. Activities: Religious education teacher and other volunteer work at church, including helping to compile a sesquicentennial cookbook. Hobbies: Flower and vegetable gardening; trying new recipes.

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Scare up some fun with Goblin Gorp, Pumpkin Cheese Ball, Mulled Cider, Trick-or-Treat Turnovers and Peanut Butter Popcorn Balls (clockwise from above).

SpineTingling Treats

Have fun this Halloween with festive foods that fit the eerie evening!

Goblin Gorp
PREP/TOTAL TIME: 20 min.
Ghosts, goblins and skeletons cant keep their hands out of this popular snack mix, relates field editor Renae Moncur of Burley, Idaho. It features popcorn and crunchy pumpkin seeds with a zesty taco flavor.
1 package (3.3 ounces) butterflavored microwave popcorn, popped 1 cup salted pumpkin seeds 1 cup corn chips 2 tablespoons butter, melted 1 tablespoon taco sauce 1 teaspoon Mexican seasoning In a large bowl, combine the popcorn, pumpkin seeds and corn chips. Combine the butter, taco sauce and Mexican seasoning; drizzle over popcorn mixture and toss to coat. Transfer to an ungreased 13-in. x 9-in. x 2in. baking pan. Bake at 275 for 10 minutes, stirring once. Serve warm, or cool before storing in an airtight container. Yield: 3 quarts.

covered, for 30 minutes. Add the remaining ingredients. Return just to a boil. Discard cinnamon stick and tea bag. Stir and serve warm. Yield: 18 servings (4-1/2 quarts).

PREP: 20 min. + chilling


Everyone will get a kick out of this creamy, savory spread from field editor Suzanne Cleveland of Lyons, Georgia. The zippy cheddar ball can be made a day ahead.
1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) spreadable chive and onion cream cheese 2 cups (8 ounces) shredded sharp cheddar cheese 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 celery rib or broccoli stalk Sliced apples and assorted crackers In a small mixing bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert celery rib for the stem. Serve with the apples and crackers. Yield: 2-1/2 cups.

Peanut Butter Popcorn Balls


PREP: 20 min. + standing
Trick-or-treaters are always happy to receive these tasty popcorn balls, says Betty Claycomb, field editor from Alverton, Pennsylvania. I love making them as well as eating them!
5 cups popped popcorn 1 cup dry roasted peanuts 1/2 cup sugar 1/2 cup light corn syrup 1/2 cup chunky peanut butter 1/2 teaspoon vanilla extract Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well. When cool enough to handle, quickly shape into ten 2-1/2-in. balls. Let stand at room temperature until firm; wrap in plastic wrap. Yield: 10 popcorn balls.

Mulled Cider
PREP: 5 min. COOK: 45 min.
Field editor Glenna Tooman of Boise, Idaho dresses up apple cider using lemonade, orange juice, honey and spices. It makes a welcome treat for a party, she notes.
4 cups water 2 teaspoons ground allspice 1 cinnamon stick (3 inches) Dash ground cloves 1 gallon apple cider or juice 1 can (12 ounces) frozen lemonade concentrate, thawed 3/4 cup orange juice 1/3 cup honey 1 individual tea bag In a large kettle, combine the water, allspice, cinnamon stick and cloves. Bring to a boil. Reduce heat; simmer, unBoo! Add to your Halloween spread with more delicious and spooky recipes at www.tasteofhome.com/plus.

Trick-or-Treat Turnovers
PREP: 30 min. BAKE: 10 min.
How cute! Marge Free of Brandon, Mississippi carved these clever jack-olantern pastries to feed her hungry bunch. The tasty ground beef filling has a hint of onion and mustard.
1/2 pound ground beef 1 tablespoon finely chopped onion 4 ounces mozzarella cheese, cubed 1/4 cup prepared mustard 2 tubes (16.3 ounces each) large refrigerated flaky biscuits 1 egg, lightly beaten In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and

More Spine-Tingling Treats


Scare up some fun with Taste of Home Halloween Party Favorites! The spookiest of seasons will be more exciting than ever with the recipes, costumes, crafts and party ideas in this BOO-nanza of Halloween ideas from the recipe editors, craft experts and partyplanning committee at Taste of Home and its sister publications. Look for this softcover, 96page collection wherever magazines are sold.

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Food for Thought: For some people, its hard to get away from it all without taking almost all of it with them.

Pumpkin Cheese Ball

stir until cheese is melted. Cool slightly. Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15-in. x 10-in. x 1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each. Using a sharp knife or cookie cutters, cut out jack-o-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins. Brush with egg. Bake at 350 for 1015 minutes or until golden brown. Yield: 8 servings.

Wicked Witch Cupcakes (Below)


PREP: 1-1/4 hours BAKE: 20 min. + cooling
More fun than frightening, these whimsical witches cast their spell on every sweet tooth. Field editor Joan Antonen of Arlington, South Dakota created the pointy-hatted cupcake characters.
1/2 cup butter, softened 1 cup sugar 2 eggs 1-1/2 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-1/4 cups milk 1 can (16 ounces) vanilla frosting Green food coloring WITCH HATS: 1 can (16 ounces) vanilla frosting 2 teaspoons milk Assorted food coloring of your choice 12 to 16 ice cream sugar cones Fruit Roll-Ups, licorice and assorted candies of your choice In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a

time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fill paper- or foil-lined muffin cups twothirds full. Bake at 350 for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. Yield: about 1 dozen.
Editors Note: Chocolate frosting and jimmies may also be used to decorate witch hats.

2 cups all-purpose flour 1/8 teaspoon salt 2 to 3 tablespoons seedless raspberry jam 16 to 18 squares (1 ounce each) white baking chocolate In a small mixing bowl, combine confectioners sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture. Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350 for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. On bottom of half of the cookies, spread 1/8 to 1/4 teaspoon jam down the centers; top with remaining cookies. In a microwavesafe bowl, melt white chocolate at 70% power. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Boneyard Cookies (Below)


PREP: 1 hour + chilling BAKE: 10 min. per batch + cooling

Includes Nutrition Facts.

These spooky cookies are an eyecatcher at any ghoul-rrific party, says Celena Cantrell-Richardson of Eau Claire, Michigan.
1 cup confectioners sugar 1/2 cup cornstarch 1/2 cup cold butter 2 eggs 1 teaspoon almond extract

Meal in a Pumpkin
1 garlic clove, minced 5 tablespoons dried currants 1/4 cup chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon dried marjoram 2 medium pie pumpkins (2-1/2 pounds each) 1/2 teaspoon salt 1/2 teaspoon garlic powder In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce

Sausage-Stuffed Pumpkins
PREP: 50 min. BAKE: 1-1/4 hours
Field editor Rebecca Baird of Salt Lake City, Utah bakes a meal in a pumpkinwhat a fun fall idea! To serve, cut the pumpkin into wedges, giving each person both pumpkin and stuffing.
2 cups water 1 cup uncooked brown rice 2 teaspoons chicken bouillon granules

Roasted Pumpkin Seeds


PREP: 20 min. BAKE: 1 hour 35 min.
To enjoy the seeds from a pumpkin you hollow out, spice em and bake em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.
2 cups fresh pumpkin seeds 3 tablespoons butter, melted 1 teaspoon salt 1 teaspoon Worcestershire sauce Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 225 for 1-1/2 hours, stirring occasionally. Increase heat to 325. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container. Yield: 2 cups.
Flavors of fall. For additional seasonal favorites, simply log on to www.tasteofhome.com/plus.

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Food for Thought: Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. Jim Davis, in Garfield

Bake a savory autumn casserole and eat the dish! Then, with the pumpkin seeds, make a crunchy, seasoned snack.

1/2 teaspoon curry powder 1 pound bulk Italian sausage 4 cups sliced fresh mushrooms 1 small onion, chopped 2 shallots, minced

heat; cover and simmer for 45-50 minutes or until tender. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in the rice. Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops. Place in a 13-in. x 9-in. x 2-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350 for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 8 servings.

Good Food Thats Good for You

Nutrition Facts: 3/4 cup equals 97 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 81 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

Stuffed Flank Steak


PREP: 15 min. BAKE: 50 min.
Guests will admire the pretty, spiral slices and flavor of this succulent entree from Adelaide Muldoon of Springfield, Virginia. A moist bread stuffing dresses up the tender flank steak.
1 small onion, finely chopped 1 tablespoon butter 3 cups soft bread crumbs 1/2 to 3/4 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper, divided 1 beef flank steak (1-1/2 pounds) 2 teaspoons all-purpose flour 1 cup reduced-sodium beef broth
Saucy Sprouts and Oranges, Stuffed Flank Steak and Pumpkin Pie Custard are deliciously light.

Food for Thought: Advice is least heeded when most needed. English proverb

Fabulous Fall Flavors


As the air becomes chillier, meals often seem to get bigger and more frequent.
Especially around the holidays, indulging in delicious dinners and desserts is an enticing part of gathering with family and friends.When feeling like you are more stuffed than the turkey, try these satisfyThese recipes include Nutrition Facts. ing meals to fall back into lighter eating!

Saucy Sprouts and Oranges


PREP/TOTAL TIME: 30 min.
You will win converts to brussels sprouts and enjoy the compliments with this mouth-watering recipe! writes Carolyn Hannay of Antioch, Tennessee. Citrus and mustard flavor the tasty sauce for this dish.
3 medium navel oranges 1 pound fresh brussels sprouts, trimmed and halved 1 tablespoon butter 2 teaspoons cornstarch 2 tablespoons honey mustard 1/4 teaspoon Chinese five-spice powder 2 tablespoons slivered almonds, toasted

Finely grate peel of one orange; set peel aside. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside. In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt butter. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange peel. Yield: 6 servings.

In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion. Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 for 50-55 minutes or until meat is tender. Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak. Yield: 6 servings.
Nutrition Facts: 1 serving equals 249 calories, 12 g fat (5 g saturated fat), 54 mg cholesterol, 460 mg sodium, 13 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Pumpkin Pie Custard


PREP: 20 min. BAKE: 40 min. + cooling
Instead of pumpkin pie, try this flavorful light holiday dessert, says field editor Nancy Zimmerman of Cape May Court House, New Jersey. My husbands aunt shared the recipe after she brought this treat to a family party.
Taste of Home October/November 2007

20

2 cups canned pumpkin 1 can (12 ounces) fat-free evaporated milk 8 egg whites 1/2 cup fat-free milk 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Fat-free whipped topping, optional In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well. Spoon into ten 6-oz. ramekins or custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired. Yield: 10 servings.
Nutrition Facts: 1 serving (calculated without whipped topping) equals 120 calories, trace fat (trace saturated fat), 2 mg cholesterol, 151 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchange: 1-1/2 starch.

1 pound fresh mushrooms, chopped 1 tablespoon lemon juice 2 garlic cloves, minced 1 teaspoon dried basil 3 tablespoons butter 1/2 cup reduced-sodium chicken broth 2 tablespoons orange juice 1 cup soft bread crumbs 1/3 cup grated Romano cheese In a large skillet coated with nonstick cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; sprinkle with salt. In the same skillet, saute the mushrooms, lemon juice, garlic and basil in butter. Stir in the broth and orange juice; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Spoon over chicken; sprinkle with bread crumbs and cheese. Bake, uncovered, at 400 for 20-25 minutes or until lightly browned and chicken juices run clear. Yield: 6 servings.
Nutrition Facts: 1 chicken breast half with about 1/4 cup mushroom mixture equals 274 calories, 11 g fat (6 g saturated fat), 100 mg cholesterol, 413 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4-1/2 very lean meat, 2 fat, 1/2 starch.

2 medium zucchini, cut into 1-inch pieces 2 tablespoons olive oil, divided 1-1/2 teaspoons ground cumin 2 medium green peppers, diced 1 large onion, chopped 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
Food for Thought: Family reunions sometimes leave us with feud for thought.

3 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained 1 cup water 1 cup salsa 3 teaspoons chili powder 6 garlic cloves, minced Place squash, carrots and zucchini in a 15-in. x 10-in. x 1-in. baking pan. Combine 1 tablespoon oil and cumin; drizzle over vegetables and toss to coat. Bake, uncovered, at 450 for 25-30 minutes or until tender, stirring once. Meanwhile, in a soup kettle, saute green peppers and onion in remaining oil for 3-4 minutes or until tender. Stir in the broth, tomatoes, beans, water, salsa, chili powder and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in roasted vegetables. Return to a boil. Reduce heat; simmer, uncovered, for 510 minutes or until heated through. Yield: 13 servings (5 quarts).
Nutrition Facts: 1-1/3 cups equals 156 calories, 3 g fat (trace saturated fat), 0 cholesterol, 559 mg sodium, 28 g carbohydrate, 9 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Romano Chicken Supreme (Below)


PREP: 20 min. BAKE: 20 min.
Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida.
6 boneless skinless chicken breast halves (5 ounces each) 1/4 teaspoon salt

Roasted Vegetable Chili (Above)


PREP: 35 min. COOK: 30 min.
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream and a small salad. To save time, purchase vegetables that have already been diced, she adds.
1 medium butternut squash, peeled and cut into 1-inch pieces 3 large carrots, sliced

FREE Light Dessert Recipes Weekly With our FREE Light Dessert of the Week Newsletter, youll receive one lusciously light dessert recipe a week! Sign up now and start serving family-pleasing desserts that are lower in calories and fat but high in flavor and fun. Visit www.tasteofhome.com.

21

We beans* have more protein and ber than any other vegetable. Quiet. The leeks are getting jealous.

W hy shouldnt other ve getables be jealous of beans? Like other vegetables, beans provide imp or tant nutr ients. But, beans * have mor e pr otein and fiber than any other v e getable . T h e y taste incredible. And are ver y versatile. Check out 1,000 delicious recipes at VegetableWithMore.com.

Beans. The vegetable with more.

*And legumes. Source: USDA Food and Nutrient Database for Dietary Studies (2.0) based on combined grams of ber and protein for Reference Amount Customarily Consumed. 2007 Bush Brothers & Company

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DO MORE!
with the Vegetable with More

Adding beans is an easy way to get everybody to eat more veggies. Tell us your favorite bean recipe, and you could WIN big! TO ENTER!
Log onto www.VegetableWithMore.com and share your most creative, innovative bean recipeeither a tasty main dish, or a delicious side. The judges will pick the top 5 main courses and the top 5 side dishes...and America will vote for their favorites!

Main course grand prize:


Share your recipes for sandwiches, soups, chilis or casseroles, and you could win a food lovers weekend for two to New York City, including a private cooking lesson in the Every Day with Rachael Ray Test Kitchen!

Side dish grand prize:


Submit the top salad, spread or snack for your chance to win the ultimate barbecue block party, right in your backyard!

Need inspiration?
Try the Bushs Grilled Stuffed Sweet Potatoes recipe below. Bushs Rockin Moroccan Garbanzo Pita
NO PURCHASE NECESSARY. Purchase will not improve your chances of winning. Contest is open to legal residents age 21 and older in the U.S., its territories and possessions. Recipe submission contest closes at 3:00 p.m. (ET) on November 30, 2007. Voting commences on December 17, 2007, and closes at 3:00 p.m. (ET) on January 17, 2008. VOID WHERE PROHIBITED.

Bushs Grilled Stuffed Sweet Potatoes


Preparation time: 10 minutes Cooking time: 30 minutes

Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft. Cut eight, 12-inch squares of heavy duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square. Mix baked beans, peaches, onion, bacon and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking. Seal potatoes in foil and place on the grill. Cook 20 minutes over indirect heat, or until warmed throughout.

1 can (28 ounces) BUSHS Country Style Baked Beans 4 medium sweet potatoes 2 peaches, sliced and divided cup onion, diced 3 bacon strips cooked and chopped Salt and freshly ground black pepper, to taste

RECIPE SECTION

Holiday Baking Bonanza

Whats Thanksgiving without pumpkin pie or Christmas


without festive cookies? The holidays just arent complete without a bounty of luscious, home-baked goodies, from fruitcake and tarts to fancy breads and rolls. Taste of Home readers have their seasonal favorites and recently shared more than 1,500 of them for our Holiday Baking Bonanza contest. Our judges loosened their belts to make room for scrumptious samples of cheesecake,stollen,tea loaves, braids, layered tortes, breakfast rolls and more. Once the joyous sampling of these sweet and savory treats was completed, the panel had the difficult task of gifting 12 home cooks with their prizes. Winning the Grand Prize of $500 was Elegant Chocolate Torte from Lois Gallup Edwards of Citrus Heights, California. This impressive chocolate layer cake will be the talk of any special-occasion dinner. (See page 26 to meet Lois.) Special Banana Nut Bread was awarded second place.For

her prize, Beverly Sprague from CaTurn to page 27 for 16 tonsville, Maryland will enjoy dinner pages of recipes, including for four at the restaurant of her choice. the winners of our Holiday Ten runners-up each received a copy Baking Bonanza contest, in of our Contest Winning Annual Rec- card form you can clip for your file! ipes 2007 cookbook. Youll find all 12 winning baking recipes in the Clip & Keep recipe card section beginning on page 27,along with 20 more appetizing recipes from our readers and 1,000 field editors.You can easily lift out the 16 pages to place in a three-ring notebook. Next issue, along with more outstanding recipes from our field staff and readers, the winning recipes in our Lets Talk Turkey contest will appear here. (See page 43 for details on how you can enter our Bakers corner. Youll find even latest national recipe more luscious holiday treats at www.tasteofhome.com/plus. contest.)

Share Your Baking Stories


Along with their recipes for our baking contest, some entrants included comments about their holiday baking day about how much fun they have with friends and family preparing cookies, breads and other delights. Every year around the holidays, four of us (friends) get together for a full day of baking, wrote Gladys McKee of Jacksonville, Florida.We use our traditional,favorite recipes but also try new ones weve collected throughout the year. I make corn bread and put on a slow cooker of soup that simmers while we bake.We make loaves of sweet breads,several batches of cookies and delicious fruit and nut bars.At the end of the day,we find it so rewarding when we divide up all of our goodies for our families to enjoy. Were sure you have similar stories, whether you bake with friends, your grandkids or several generations of family.Wont you share them with us to use on our Web site or in a future issue of Taste of Home? Simply E-mail your story to tasteof homeeditors@reimanpub.com with Baking Dayon the subject line.Or send by postal mail to: Baking Day, Taste of Home,5925 Country Lane,Greendale WI 53129. Dont forget to include a fun photo or two to accompany your story. Happy baking!
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Print Tags and Recipe Cards For Your Homemade Goodies!


The winning recipes from our holiday baking contest make great gifts for those hard-to-shop-for folks on your shopping list. To make things easier, you can use these festive gift tags and recipe cards. Simply go to www.tasteofhome.com and print them using your computer.

SIMPLE

FROSTING

FINISHES

Peaks Smooth frosting over top and sides of cake. With an icing spatula or small flat metal spatula, press a flat side of the spatula tip in frosting and pull straight up, forming a peak. Repeat over top and sides of cake.

Swirls Smooth frosting over top and sides of cake. Use the back of a tablespoon or teaspoon to make a small twisting motion in one direction. Then move the spoon over a little and make another twist in the opposite direction. Repeat until entire cake is covered.

25

Bakers Tips
St. Louis, Missouri

Grand Prize

I find the easiest way to roll out sugar cookie dough is between two sheets of plastic wrap. Susan Frisby

To chop maraschino cherries with ease, snip them with kitchen shears and drain on paper towels. Edie DeSpain
Logan, Utah

After fitting pastry into a tart pan,I roll the rolling pin over the edge of the pan to trim the edges. The excess dough falls right off. Patricia Harmon
Baden, Pennsylvania

I freeze several bags of cranberries each fall so I can make my favorite cranberry recipes all year long. Maxine Reese, Candler, North Carolina Next time you bake drop cookies, try coating your cookie scoop with nonstick cooking spray. Kathy Santerre
West Gardiner, Maine

Judges Layer Praise On Her Elegant Cake


for dinner, Lois Gallup Edwards pulls out all the stops and makes one of her favorite desserts, Elegant Chocolate Torte. I always receive compliments when I serve this impressive cake, says Lois, from Citrus Heights, California.I often make it when my children visit,too.They look forward to it. Lois family and friends arent the only ones who look forward to this lovely, moist layer cake. Our judges found it absolutely scrumptiousawarding Lois the Grand Prize in our Holiday Baking Bonanza contest. I came across the recipe about 20 years ago in a newspaper, and it became my husbands absolute favorite, recalls Lois, a widow with three children, two stepchildren and seven grandkids.Its a dream come true to win the Grand Prize. Avid Baker Although Lois enjoys all types of cooking, she especially likes to bake. She never fails to get requests for the torte as well as for her carrot cake and sour cream coffee cake. She has baked for graduation and retirement parties, as well as for wedding and baby showers. She prepared a dessert buffet for one shower with oatmeal spice cake, chocolate mocha cake,

When company comes

If you run out of pumpkin pie spice, prepare this simple substitution: For each teaspoon needed, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg. Kim Wallace
Dennison, Ohio

Vanilla sugar makes such a difference in the topping of my Christmas stollen. Simply place a vanilla bean in a cup of sugar; cover and let stand for 3 days before using. Charlene Green
Dodge City, Kansas

To avoid adding too much flour to my cutout cookies, I roll the dough out in confectioners sugar. Cathy Lemmon
Helena, Montana

strawberry cupcakes, brownies and other luscious goodies.For her in-laws50thanniversary celebration, Lois made 30 cakes and 32 nut breads for 440 guests. I love trying new recipes, she says. Most cooks try things out on their families. But since my closest child lives more than 300 miles away, I use my hairdresser, my mechanic, my neighbors and my co-workers. Lois taught school for 20 years in Woodland, California, where she and her husband raised their family on a ranch.For the past 10 years, she has worked as a tutor. She learned to cook when she was about 10 years old.The first meal I fixed was meat loaf, mashed potatoes and baking powder biscuits. Now, when my family gets together, I cook up the proverbial storm. And that usually includes her winning Elegant Chocolate Torte.In addition to its wonderful flavor,the fact that it freezes so beautifully is a big plus, she notes.Since it isnt a quick and easy recipe,being able to make it ahead is a blessing. Win Cash! Like Lois, each issues Grand Prize winner is awarded $500 in cash. Turn to page 43 to learn how you can enter Taste of Homes next national recipe contestand get your chance at the top prize!

When making a cookie for the first time, I bake just six on a baking sheet so I can see how much they spread. Lauri Knox, Pine, Colorado

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Elegant Chocolate Torte Special Banana Nut Bread


PREP: 25 min. BAKE: 1 hour + cooling
This extra-special banana bread makes a wonderful gift for friends and neighbors.The recipe makes two loaves; I can serve one and keep the other one in the freezer so I have a last-minute gift on hand. Beverly Sprague
Catonsville, Maryland

Grand Prize
2nd Place

PREP: 50 min. BAKE: 30 min. + cooling

When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping.Lois Gallup Edwards

Citrus Heights, California

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

Cranberry Walnut Tart

Vanilla Cinnamon Rolls


PREP: 30 min. + rising BAKE: 20 min.

PREP: 30 min. + chilling BAKE: 20 min. + cooling

Both attractive and delicious,this flaky tart combines a tender golden brown crust with a sweet filling that might remind you of baklava. Its a holiday favorite at our house. Patricia Harmon

Baden, Pennsylvania

This is the best recipe I have found for cinnamon rolls.Theyre so tender with a delightful vanilla flavor and yummy frosting. When I serve them to my family, they disappear in no time. Linda Martin
Warsaw, Indiana

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

27

Cranberry Walnut Tart Vanilla Cinnamon Rolls


2 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 to 115) 1/2 cup plus 2 tablespoons butter, melted, divided 2 eggs 2 tablespoons sugar 1 teaspoon salt 6 cups all-purpose flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon FROSTING: 1 cup packed brown sugar 1/2 cup heavy whipping cream 1/2 cup butter, cubed 2 cups confectioners sugar
In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

28
Place flour, butter and sugar in a food processor; cover and process until mixture resembles coarse crumbs. Add egg yolks, water, lemon juice and peel; cover and process until dough forms a ball. Divide dough in half; wrap in plastic wrap. Refrigerate for 1 hour or until firm. In a small saucepan, bring sugar, butter and water to a boil; cook and stir for 1 minute. Cook, without stirring, until mixture turns a golden amber color, about 7 minutes. Remove from the heat; gradually stir in cream. Return to heat; stir in honey and salt until smooth. Stir in walnuts and cranberries. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature. On a lightly floured surface, roll out one portion of dough into an 11-in. circle. Transfer to an ungreased 9-in. fluted tart pan with a removable bottom; trim pastry even with edge. Add filling. Roll out remaining dough to fit top of tart; place over filling. Trim and seal edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar. Bake at 400 for 20-25 minutes or until filling is bubbly. Cool on a wire rack. Yield: 10-12 servings.
OCTOBER/ NOVEMBER 2007

2-1/2 cups all-purpose flour 1 cup cold butter, cubed 1/4 cup sugar 2 egg yolks 3 tablespoons cold water 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel FILLING: 1 cup sugar 1/4 cup butter, cubed 1/4 cup water 2/3 cup heavy whipping cream 3 tablespoons honey 1/2 teaspoon salt 2 cups chopped walnuts 1/2 cup dried cranberries 1 egg white, beaten 1 teaspoon coarse sugar

warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18-in. x 11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners sugar with a hand mixer until creamy. Frost rolls. Serve warm. Yield: 32 rolls.

Elegant Chocolate Torte


For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined. Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.

Special Banana Nut Bread


3/4 cup butter, softened 1 package (8 ounces) cream cheese, softened 2 cups sugar 2 eggs 1-1/2 cups mashed ripe bananas (about 4 medium) 1/2 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped pecans, divided ORANGE GLAZE: 1 cup confectioners sugar 3 tablespoons orange juice 1 teaspoon grated orange peel

OCTOBER/ NOVEMBER 2007

1/3 cup all-purpose flour 3 tablespoons sugar 1 teaspoon salt 1-3/4 cups milk 1 cup chocolate syrup 1 egg, lightly beaten 1 tablespoon butter 1 teaspoon vanilla extract BATTER: 1/2 cup butter, softened 1-1/4 cups sugar 4 eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/3 cup baking cocoa 3/4 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups chocolate syrup 1/2 cup water FROSTING: 2 cups heavy whipping cream 1/4 cup chocolate syrup 1/4 teaspoon vanilla extract

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in 1 cup pecans. Transfer to two greased 8-in. x 4-in. x 2in. loaf pans. Sprinkle with the remaining pecans. Bake at 350 for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Taste of Home October/November 2007

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Black Raspberry Bubble Ring


PREP: 1 hour BAKE: 35 min. + freezing
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate,these sweet, creamy delights are party favorites. But be warned...you wont be able to eat just one! Esther Neustaeter
La Crete, Alberta

PREP: 35 min. + rising BAKE: 25 min.

Chocolate-Covered Cheesecake Squares

I first made this pretty bread years ago for a 4-H project. It helped me win Grand Champion for my county and took me to the Ohio State Fair.It takes some time to make,but I pull out this recipe any time I want a breakfast or dessert that will really impress. Kila Frank

Reedsville, Ohio

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

Hazelnut-Espresso Sandwich Cookies

PREP: 45 min. + chilling BAKE: 10 min. per batch +

Festive White Chocolate Cheesecake


PREP: 30 min. BAKE: 35 min. + chilling
A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce add up to one mouth-watering dessert.Top with whipped cream and berries, and you have a showstopper thats bound to win raves. Mary Alice Graves
Kempton, Indiana

cooling

The inspiration for this cute cookie came from my sisters description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. Cindy Beberman

Orland Park, Illinois

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

29

Hazelnut-Espresso Sandwich Cookies Festive White Chocolate Cheesecake


der; gradually add to creamed mixture and mix well. Stir in hazelnuts. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. Bake at 375 for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. For filling, in a small saucepan, bring cream to a boil. Remove from the heat; stir in milk chocolate chips and 3/4 cup semisweet chocolate chips until melted. Transfer to a bowl; refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally. Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chips; drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator. Yield: 3 dozen.

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

30
2 cups crushed shortbread cookies 1/4 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1 cup vanilla or white chips, melted and cooled 2/3 cup sour cream 3/4 cup sugar 1 tablespoon grated orange peel 1 teaspoon vanilla extract 3 eggs, lightly beaten SAUCE: 1 cup whole-berry cranberry sauce 1/2 cup seedless raspberry jam 1/2 teaspoon grated orange peel TOPPING: 2 cups heavy whipping cream 1/4 cup confectioners sugar
OCTOBER/ NOVEMBER 2007

cup butter, softened cups sugar egg egg yolk teaspoons instant espresso granules 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup finely ground hazelnuts FILLING: 1 cup heavy whipping cream 1-1/4 cups milk chocolate chips 1-3/4 cups semisweet chocolate chips, divided

1 1-1/4 1 1 4

In a large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking pow-

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9in. springform pan; set aside. In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small mixing bowl, beat cream and confectioners sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.
OCTOBER/ NOVEMBER 2007

Black Raspberry Bubble Ring

Chocolate-Covered Cheesecake Squares


1 cup graham cracker crumbs 1/4 cup finely chopped pecans 1/4 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1/4 cup sour cream 2 eggs, lightly beaten 1/2 teaspoon vanilla extract COATING: 24 squares (1 ounce each) semisweet chocolate 3 tablespoons shortening

1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 to 115) 1 cup warm milk (110 to 115) 1/4 cup plus 2 tablespoons sugar, divided 1/2 cup butter, melted, divided 1 egg 1 teaspoon salt 4 cups all-purpose flour 1 jar (10 ounces) seedless black raspberry preserves SYRUP: 1/3 cup corn syrup 2 tablespoons butter, melted 1/2 teaspoon vanilla extract

Taste of Home October/November 2007

In a large mixing bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat

until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal. Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Bake at 350 for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. Yield: 1 loaf.

Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.

Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight. In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 servings.

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Chocolate Pecan Bars


PREP: 40 min. + rising BAKE: 15 min.

Fruit n Nut Stollen

PREP: 25 min. BAKE: 25 min. + cooling

These chewy, chocolaty bars are great for Thanksgiving or Christmas...and always a big hit with everyone.Theyre easy to prepare and make a big batch.We find them simply irresistible! Carole Fraser
Wauwatosa, Wisconsin

North York, Ontario

Making this stollen has become a tradition. Our family, friends and neighbors look forward to it every Christmas.We like it because it does not contain the usual candied fruits and citron called for in other stollens. Rebekah Radewahn

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

Caramel-Pecan Apple Pie

Christmas Morning Croissants


PREP: 50 min. + chilling BAKE: 20 min.
Growing up in France, I often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. Ive tried to recreate the experience for my family with this recipe, and now, its a Christmas tradition. Tish Stevenson
Grand Rapids, Michigan

PREP: 45 min. BAKE: 55 min. + cooling

Youll love the smell in your kitchenand the smiles on everybodys faceswhen you make this scrumptious pie thats drizzled with caramel topping.It takes me back home to Virginia and being at my grannys table. Gloria Castro

Santa Rosa, California

HOLIDAY BAKING CONTEST

HOLIDAY BAKING CONTEST

31

Caramel-Pecan Apple Pie Christmas Morning Croissants


2 packages (1/4 ounce each) active dry yeast 1 cup warm water (110 to 115) 1-1/4 cups cold butter, divided 5 cups all-purpose flour 1/3 cup sugar 1-1/2 teaspoons salt 3/4 cup evaporated milk 2 eggs 1 tablespoon water

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

32 In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter. In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.
OCTOBER/ NOVEMBER 2007

cups sliced peeled tart apples teaspoon lemon juice teaspoon vanilla extract cup chopped pecans cup packed brown sugar tablespoons sugar teaspoons ground cinnamon tablespoon cornstarch cup caramel ice cream topping, room temperature 1 unbaked pastry shell (9 inches) 3 tablespoons butter, melted STREUSEL TOPPING: 3/4 cup all-purpose flour 2/3 cup chopped pecans 1/4 cup sugar 6 tablespoons cold butter 1/4 cup caramel ice cream topping, room temperature

7 1 1 3/4 1/3 3 4-1/2 1 1/4

refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges. Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour. Beat water and remaining egg; brush In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt over rolls. Bake at 325 for 20-25 min1/4 cup butter; set aside. Combine 1 cup utes or until lightly browned. Serve warm. flour, sugar and salt; add to yeast mix- Yield: 32 rolls. ture. Add the milk, 1 egg and melted butter; beat until smooth. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and

Chocolate Pecan Bars


In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 12-15 minutes or until golden brown. Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. Melt chocolate and shortening; stir until smooth. Drizzle over bars. Yield: 4 dozen.
4 1/4 3 1 1/2 1-1/4 1/2

Fruit n Nut Stollen


to 4-1/2 cups all-purpose flour cup sugar teaspoons active dry yeast teaspoon ground cardamom teaspoon salt cups milk cup plus 3 tablespoons butter, softened, divided 1 egg 1/4 cup each raisins and dried cranberries 1/4 cup each chopped dried pineapple and apricots 1/4 cup each chopped pecans, almonds, Brazil nuts and walnuts 1/2 teaspoon lemon extract LEMON GLAZE: 1 cup confectioners sugar 4-1/2 teaspoons lemon juice

OCTOBER/ NOVEMBER 2007

2/3 cup butter, softened 1/3 cup sugar 2 cups all-purpose flour FILLING: 6 squares (1 ounce each) semisweet chocolate 1-1/4 cups light corn syrup 1-1/4 cups sugar 4 eggs, lightly beaten 1-1/4 teaspoons vanilla extract 2-1/4 cups chopped pecans DRIZZLE: 4 squares (1 ounce each) semisweet chocolate 1-1/4 teaspoons shortening

In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120-130. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside. Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold long side over to within 1 in. of opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over loaves. Yield: 3 loaves (12 slices each).

Taste of Home October/November 2007

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Simple Sausage Lasagna


PREP/TOTAL TIME: 25 min.
Stir up this smooth, delicious sauce in a jiffy in the microwave, and youll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend. Becky Ruff
Monona, Iowa

Broccoli with Mustard Sauce

PREP: 20 min. BAKE: 55 min. + standing

When I saw a lasagna recipe that did not call for precooking the noodles, I was eager to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own. Becky Ruff

Monona, Iowa

EDITORS FAVORITE MEAL

p. 14

EDITORS FAVORITE MEAL

p. 14

Golden Squash Soup

Caramel-Pecan Cheesecake Pie


PREP: 15 min. BAKE: 35 min. + chilling
A sweet ending to my favorite meal, this nutty, rich and delectable pie is one Im proud to serve.While it looks and tastes very special, its a snap to make. Becky Ruff
Monona, Iowa

PREP/TOTAL TIME: 30 min.

Heres a wonderful soup that feels like fall! Its golden color and satisfying flavor have made it a favorite of minewhich is really amazing because I was convinced I didnt like squash until I tried this recipe. Becky Ruff

Monona, Iowa

EDITORS FAVORITE MEAL

p. 14

EDITORS FAVORITE MEAL

p. 14

33

Golden Squash Soup Caramel-Pecan Cheesecake Pie


1 package (8 ounces) cream cheese, softened 1/2 cup sugar 4 eggs 1 teaspoon vanilla extract 1 unbaked pastry shell (9 inches) 1-1/4 cups chopped pecans 1 cup caramel ice cream topping

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

34 In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is tender. Cool slightly. In a blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Yield: 6 servings.
OCTOBER/ NOVEMBER 2007

5 medium leeks (white portion only), sliced 2 tablespoons butter 1-1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups) 4 cups chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1-3/4 cups shredded cheddar cheese 1/4 cup sour cream 2 tablespoons thinly sliced green onion

In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yield: 6-8 servings.

Simple Sausage Lasagna

Broccoli with Mustard Sauce

OCTOBER/ NOVEMBER 2007

1 1 1/2 2 1

1/3 1

2 pounds fresh broccoli florets, cauliflowerets or sliced carrots 1/2 cup mayonnaise 1/3 cup milk 1/4 cup grated Parmesan cheese 1/4 cup shredded Swiss cheese 2 teaspoons lemon juice 2 teaspoons prepared mustard Salt and pepper to taste

1/2

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce. Yield: 4 servings.
Editors Note: This recipe was tested in a 1,100watt microwave.

Taste of Home October/November 2007

9 3

pound bulk pork sausage jar (26 ounces) spaghetti sauce cup water eggs, beaten carton (24 ounces) cottage cheese cup grated Parmesan cheese to 2 tablespoons dried parsley flakes teaspoon each garlic powder, pepper, dried basil and oregano uncooked lasagna noodles cups (12 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley and seasonings. Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. Cover and bake at 375 for 45 minutes. Uncover; bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving. Yield: 12 servings.

www.tasteofhome.com

Apple-Raisin Pork Chops


PREP: 30 min. + chilling
Theres plenty of crunch in this refreshing salad thats perfect for autumn,when apples are ripe for the picking.The simple dressing allows the fruit and veggie flavors to shine.You could use vanilla yogurt in place of the cooked dressing. Shirley Joan Helfenbein
Lapeer, Michigan

Dutch Apple Salad

PREP: 25 min. COOK: 25 min.

When I was growing up, we couldnt afford to have meat very often,so it was a special evening when we had these tender chops.The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. Shirley Joan Helfenbein

Lapeer, Michigan

MY MOMS BEST MEAL

p. 44

MY MOMS BEST MEAL

p. 44

Spice Cake

Hard Sauce
PREP/TOTAL TIME: 15 min.
I remember making this sauce with my mom when I was about 8 years old.I loved the aroma and spicy flavor.Today, many cooks spread cream cheese frosting on spice cake instead, but I think youre missing something if you bypass this warm,old-time sauce. Shirley Joan Helfenbein
Lapeer, Michigan

PREP: 25 min. BAKE: 40 min. + cooling

Grandma wrote down the recipe for this inviting cake on a piece of brown paper bag.The cake is loaded with popular spices, so the aroma while baking is out of this world!The warm Hard Sauce (right) makes it moistand special. Add a dollop of whipped topping for a real treat. Shirley Joan Helfenbein

Lapeer, Michigan

MY MOMS BEST MEAL

p. 44

MY MOMS BEST MEAL

p. 44

35

Spice Cake Hard Sauce


1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg Dash ground allspice 1 cup cold water 2 tablespoons butter 1 teaspoon vanilla extract 1/4 to 1/2 teaspoon rum extract

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

36 Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. In a large mixing bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cinnamon, baking powder, salt, nutmeg, baking soda and ginger; add to creamed mixture just until blended. Stir in walnuts and raisins. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with Hard Sauce (recipe at right). Yield: 8 servings. In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with Spice Cake (recipe at left). Refrigerate leftovers. Yield: about 1-1/3 cups.
OCTOBER/ NOVEMBER 2007

1 1 1/2 1/4 1-1/4 2 1 1 2-1/2 2 1 1/2 1/2 1/4 1/4 1/2

cup raisins cup boiling water cup butter, softened cup shortening cups sugar eggs cup chunky applesauce teaspoon vanilla extract cups all-purpose flour teaspoons ground cinnamon teaspoon baking powder teaspoon salt teaspoon ground nutmeg teaspoon baking soda teaspoon ground ginger cup chopped walnuts

Apple-Raisin Pork Chops


2 1 1 1 2 2 1/2 1/2 1/2

Dutch Apple Salad


tablespoons all-purpose flour tablespoon sugar egg cup milk large Golden Delicious apples, chopped large Red Delicious apples, chopped cup finely chopped celery cup seedless red grapes, quartered cup chopped walnuts, toasted

OCTOBER/ NOVEMBER 2007

8 bone-in pork loin chops (3/4 inch thick) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups apple cider or juice 3 tablespoons spicy brown mustard 3 medium red apples, sliced 1/2 cup sliced green onions 1/4 cup raisins 1/4 cup dried currants 2 tablespoons cornstarch 1/4 cup cold water

juices run clear. Remove chops to a serving platter; keep warm. Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.

In a small saucepan, combine flour and sugar. Whisk the egg and milk; stir into flour mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Transfer to a small bowl; cover and refrigerate until chilled. Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing; gently toss to coat. Sprinkle with grapes and walnuts. Yield: 8 servings.

Taste of Home October/November 2007

In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to skillet. Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until

www.tasteofhome.com

Classic Turkey Tetrazzini


PREP: 20 min. + chilling
Ive had to find some great recipes to use up all the harvest our large garden produces every year.This colorful salad is loaded with crunch and well-seasoned flavor. Andrea Sheatz
Knox, Pennsylvania

Peppery Vegetable Salad

PREP: 30 min. BAKE: 30 min.

This popular casserole is easy to make and works well with leftover turkey or fresh turkey cutlets.You can also substitute flavored bread crumbs for the plain ones and jarred,roasted red pepper for the fresh variety. Shannon Weddle

Berryville, Virginia

POTLUCK PLEASERS

p. 49

POTLUCK PLEASERS

p. 49

Soft Breadsticks

PREP: 25 min. + rising BAKE: 15 min.

Frosted Chocolate Chip Brownies


PREP: 25 min. BAKE: 35 min. + cooling

Once you taste these chewy breadsticks, youll never want store-bought again.Give potluckgoers a choice by sprinkling with different seeds and seasonings. One batch wont be enough! Linda Craig

Edmonton, Alberta

These moist, cake-like brownies are so chocolaty-good that theyll go fast at any get-together.The sour cream frosting gives the yummy squares a pleasing tang that makes them something truly special. Conni Poto
Canton, Ohio

POTLUCK PLEASERS

p. 49

POTLUCK PLEASERS

p. 49

37

Soft Breadsticks Frosted Chocolate Chip Brownies


cup butter, softened cup sugar eggs can (16 ounces) chocolate syrup teaspoons vanilla extract cup all-purpose flour cup (6 ounces) semisweet chocolate chips 1 cup chopped nuts CHOCOLATE SOUR CREAM FROSTING: 1 cup (6 ounces) semisweet chocolate chips 1/4 cup butter, cubed 1/2 cup sour cream 2-1/4 cups confectioners sugar 1/2 1 4 1 2 1 1

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

38 In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375 for 15-20 minutes. Serve warm. Yield: 14 breadsticks.
OCTOBER/ NOVEMBER 2007

3 teaspoons active dry yeast 2 cups warm water (110 to 115) 1-1/2 teaspoons sugar 1/4 cup olive oil 1-1/2 teaspoons salt 3/4 cup whole wheat flour 4-1/2 to 5 cups all-purpose flour 1 egg 1 tablespoon water Poppy seeds, sesame seeds, Italian seasoning, coarse salt and/or shredded Parmesan cheese, optional

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Stir in the flour, chocolate chips and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Whisk in sour cream. Gradually stir in confectioners sugar until smooth. Frost brownies. Cut into bars. Store in the refrigerator. Yield: 1 dozen.

Classic Turkey Tetrazzini

Peppery Vegetable Salad

OCTOBER/ NOVEMBER 2007

1 2 9 1 1 1/2 1 6 1

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the vegetable mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Taste of Home October/November 2007

6 1 1-1/2 4

package (16 ounces) spaghetti medium onions, chopped tablespoons butter, divided pound sliced fresh mushrooms large sweet red pepper, chopped cup all-purpose flour teaspoon salt cups milk tablespoon chicken bouillon granules cups cubed cooked turkey breast cup grated Parmesan cheese cups dry bread crumbs teaspoons minced fresh parsley

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 45 minutes longer. Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and Parmesan cheese; heat through. Remove from the heat. Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13in. x 9-in. x 2-in. baking dish and one greased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 16 servings.

15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups) 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces 3 small carrots, coarsely chopped 1 large sweet red pepper, coarsely chopped 1 cup pitted ripe olives 3 garlic cloves, minced 1 cup water 1 cup white vinegar 3/4 cup olive oil 4 teaspoons dried oregano 1 teaspoon salt

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Corn Tortilla Chicken Lasagna Honey-Glazed Spiral Ham


PREP: 10 min. BAKE: 1-1/4 hours

PREP: 40 min. BAKE: 35 min. + standing

This Southwest-style lasagna will satisfy a hungry crowd. It can be stretched with extra beans, and its super easy to put together. People love it! Susan Seymar

Valatie, New York Louisville, Kentucky

Celebrate a holiday with this big and savory ham. The spiraled pieces taste so good drenched in a sweet and tangy glaze.If you like extra glaze, simply double the recipe and drizzle away or serve some on the side. Connie Flechler

THE GANGS ALL HERE

THE GANGS ALL HERE

Cream Cheese Carrot Muffins

Onion Beet Salad


PREP: 30 min. BAKE: 1 hour + chilling
Everyone loves the tangy dressing on these mouth-watering baked beets. Im always asked to bring this pretty dish to family gatherings. Barbara Van Lanen
Salinas, California

PREP: 25 min. BAKE: 20 min.

I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist. Francy Schneidecker

Tillamook, Oregon

BONUS CARD

BONUS CARD

39

Cream Cheese Carrot Muffins Onion Beet Salad


12 whole fresh beets (about 2-1/2 pounds), peeled and halved 5 tablespoons olive oil, divided 1 large red onion, chopped 1/2 cup balsamic vinegar 1/3 cup red wine vinegar 1/4 cup sugar 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

40 Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened. Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
OCTOBER/ NOVEMBER 2007

1 can (14-1/2 ounces) sliced carrots, drained 1-3/4 cups all-purpose flour 1 cup sugar 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon each ground allspice, cloves and nutmeg 1 egg 1/3 cup vegetable oil FILLING: 1 package (8 ounces) cream cheese, softened 1 egg 1/4 cup sugar

Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18-in. x 12-in. piece of heavy-duty foil in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400 for 1 to 1-1/4 hours or until tender. Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon. Yield: 9 servings.

Corn Tortilla Chicken Lasagna


In each of two greased 13-in. x 9-in. x 2in. baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. Cover and bake at 350 for 25 minutes. Uncover; bake 10-15 minutes longer or until the cheese is melted. Let stand 10 minutes before serving. Yield: 2 casseroles (12 servings each).

Honey-Glazed Spiral Ham


1 fully cooked spiral-sliced ham (7 to 8 pounds) 1/2 cup pear nectar 1/2 cup orange juice 1/2 cup packed brown sugar 1/2 cup honey

OCTOBER/ NOVEMBER 2007

36 corn tortillas (6 inches) 6 cups cubed cooked chicken breast 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained 3 jars (16 ounces each) salsa 3 cups (24 ounces) sour cream 3 large green peppers, chopped 3 cans (3.8 ounces each) sliced ripe olives, drained 3 cups (12 ounces) shredded Monterey Jack cheese 3 cups (12 ounces) shredded cheddar cheese

Line a roasting pan with heavy-duty foil. Place ham on a rack in pan. Combine pear nectar and orange juice; brush 1/3 cup over ham. Bake, uncovered, at 325 for 30 minutes, brushing twice with remaining juice mixture. Combine the brown sugar and honey; spread over ham. Bake 45-55 minutes longer or until ham is heated through, basting occasionally with pan drippings. Yield: 20-24 servings.

Taste of Home October/November 2007

Company Corn Rice-Stuffed Acorn Squash


PREP: 45 min. BAKE: 20 min.

www.tasteofhome.com

PREP/TOTAL TIME: 25 min.

This simple Thanksgiving dish is a cherished family favorite. Its been passed around for so long, no one can remember who it came from first! Shannon Schirm We often make this side dish in the fall after harvesting fresh squash from our garden. A hint of Oriental flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. Lydia Garcia
Gouldsboro, Maine

Green River, Wyoming

BONUS CARD

BONUS CARD

Zippy Chicken Mushroom Soup

Seafood Au Gratin
PREP: 30 min. BAKE: 15 min.
A seafood casserole is a must for a bountiful buffet. My father was a fisherman,so we ate fish almost every day.Over the years,Ive tasted many seafood dishes,but none better than this one. Hazel McMullin
Amherst, Nova Scotia

PREP: 15 min. COOK: 25 min.

My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. Julia Thornely

Layton, Utah

BONUS CARD

BONUS CARD

41

Zippy Chicken Mushroom Soup Seafood Au Gratin


4 2 1/8 1 1/2 1/2 tablespoons butter, divided tablespoons all-purpose flour teaspoon pepper cup chicken broth cup milk cup grated Parmesan cheese, divided pound sea scallops pound haddock or cod fillets, cut into six pieces cups sliced fresh mushrooms cup shredded mozzarella cheese cup shredded cheddar cheese

OCTOBER/ NOVEMBER 2007

OCTOBER/ NOVEMBER 2007

42 In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Add the broth and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).
OCTOBER/ NOVEMBER 2007

1/2 pound fresh mushrooms, chopped 1/4 cup each chopped onion, celery and carrot 1/4 cup butter, cubed 1/2 cup all-purpose flour 5-1/2 cups chicken broth 1 teaspoon pepper 1/2 teaspoon white pepper 1/4 teaspoon dried thyme Pinch dried tarragon 1/2 teaspoon hot pepper sauce 3 cups half-and-half cream 2-1/2 cups cubed cooked chicken 1 tablespoon minced fresh parsley 1-1/2 teaspoons lemon juice 1/2 teaspoon salt

Place scallops in another saucepan; cover with water. Simmer, uncovered, for 4-5 minutes or until firm and opaque. Meanwhile, place fillets in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork. Drain scallops. Arrange fish and scallops in a greased 11-in. x 71/2 in. x 2-in. baking dish. 1 In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese 1-1/2 sauce. Spoon over seafood. Sprinkle with 1/2 mozzarella, cheddar and remaining Parme1/2 san cheese. Cover and bake at 350 for In a large saucepan, melt 2 tablespoons 15-20 minutes or until bubbly and cheese butter. Stir in the flour and pepper until is melted. Yield: 6 servings. smooth; gradually add the broth and milk. Editors Note: This recipe was tested in a 1,100Bring to a boil; cook and stir for 2 min- watt microwave. utes or until thickened. Stir in 1/4 cup Parmesan cheese; set aside.

Company Corn
Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Serve immediately. Yield: 6-8 servings.
2 3/4 1-1/2 2 1 1/4 2 1 1/2 1/2 1/4 3 3 1

Rice-Stuffed Acorn Squash


large acorn squash cup uncooked long grain rice cups water tablespoons soy sauce medium onion, chopped cup butter, cubed medium tart apples, peeled and chopped cup (4 ounces) shredded part-skim mozzarella cheese cup chopped walnuts cup half-and-half cream cup balsamic vinegar tablespoons honey teaspoons minced fresh gingerroot teaspoon curry powder

OCTOBER/ NOVEMBER 2007

2 packages (10 ounces each) frozen corn 1 medium onion, chopped 1/4 cup chopped celery 1/3 cup butter, cubed 2 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon dried savory 1/2 teaspoon white pepper 3/4 cup sour cream 1 teaspoon lemon juice

Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 for 40-45 minutes or until tender. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.

Taste of Home October/November 2007

Win
Olive oil.

, Mamma Mia!
Your virtuoso Italian recipe could win the prize.

Enter Our Recipe Contest

Garlic. Tomatoes. Basil. Parmesan. Cant you just smell the mouthwatering aroma of these ingredients roasting in a pan or baking in the oven? Our next recipe contest,Italian Favorites,will explore the wonderful flaRECIPE CONTEST RULES: You may enter more than vors of Italy. one recipe. Be sure to include the contest topic and your The Taste of Home judging panel is waiting to sample: name, address and phone number on each recipe. Appetizers: From delicious antipasto and bruschetta to marinated mozzarelIts easy to enter at www.tasteofhome.com. Click la and panzanella,which appetizers will whisk our judges to a villa in Tuscany? on Submit a Recipe to find a handy form with space Soups and Salads: Showcase the enticing herbs and special ingredients for the contest title (Italian Favorites), your ingredients, that enhance your most satisfying Italian soups and salads. Minestrone, directions and comments. Be specific with measurepasta e fagioli and fresh tomato and mozzarella sprinkled with basil immements and sizes of cans, packages and pans. Please diately come to mind. include a few words about the recipe and a bit about Pizza: This savory pie is an all-time favorite, whether its traditional pepperyourself. oni or pizza Margherita.Show us what makes your slice a cut above the rest. Or, type or print each recipe on one side of an 8-1/2Pasta: Who can resist an inviting pasta dish? Baked penne dishes bubx 11-inch sheet of paper. Send entries to Italian Fabling with cheese, tender ravioli, mounds of angel hair pasta topped with vorites, Diane Werner, Food Director, 5925 Country homemade meatballs and marinara sauce, lasagna in all its layered glory, Lane, Greendale WI 53129. Remember to include linguine, rigatoni, gnocchiMamma mia! your name, address and phone number on each entry. Main Courses: Our judges taste buds tingle for classic recipes and new Entries become the property of Reiman Publications. renditions of old favorites. Meat rolls, eggplant Parmesan, scaloppine, cacRecipes that are not among the contest winners ciatore,Italian sausages,roast beef and pepper sandwiches,calzones...which may be published in a future issue of TOH, in a cookentree most satisfies your passion for Italian food? book or on our Web site (www.tasteofhome.com). Desserts: Refresh us with gelato,sorbet,ice cream and Italian ice.Our sweettooth judges also crave tiramisu,cannoli,custards,cakes,biscotti,pastries and cookies! Make Last Chance to Enter us feel like were in an authentic Italian pastry shop or waiting in line at the gelato stand. In general, were looking for your most popular and taste-tempting Italian-style recipes.With your entry, please include any tips for preparing and serving it. A simple The squeeze is on! Our Lemon Lovers contest is quickly drawing to a close. technique youve discovered might be new to other Taste of Home readers. But you still have until September 15, 2007, to enter. Get Those Recipes In Recipes may call for freshly grated The Italian Favorites contest will close on October 15, 2007.Winners will be fealemon peel, lemon zest or lemon juice. tured in the June/July 08 issue. So get those recipes in pronto! And, of course, buona Our judges want to sample baked goodfortuna (good luck)! ies, refreshing dressings, and citrussparked main and side dishes. GREAT PRIZES! The Grand Prize winner will receive $500 in Enter on our Web site or E-mail cash.Second place wins dinner for four at the restaurant of the entries by September 15, 2007, to winners choice. recipes@tasteofhome.com. Please Ten runners-up will receive a free copy of our Contest Win- write Lemon Lovers on the subject line ning Annual Recipes 2007 cookbook. and include your name and street adPlus, one of our winners may be selected to appear on nation- dress. Or send to Lemon Lovers, Diane al television with Taste of Home Editor in Chief Catherine Cassidy. Werner, Food Director, 5925 Country The Early Show on CBS gives viewers a taste of home by spot- Lane, Greendale WI 53129. See the lighting some of the delicious prize-winners in our national recipe contests. contest announcement above for a genFor more information, visit our Web site at www.tasteofhome.com. eral guide.

Lemon Lovers

Time is running out!

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ese Find th on es recip

5 page 3

My Moms Best Meal

44

Elsie Harts memorable meal features, clockwise from front, Apple-Raisin Pork Chops, Buttered Poppy Seed Noodles, Dutch Apple Salad, Spice Cake and Hard Sauce. Taste of Home October/November 2007

Her moms Pennsylvania Dutch dinner is full of fruit flavor and memories. By Shirley Joan Helfenbein
Lapeer, Michigan

When I think about my mothers cooking, I


remember how different it was back then to put food on the table. Her meals were fruits of love, prepared from scratch. Nearly everything was homegrown. Apples from the orchard, nuts from the woods,vegetables from the garden,flour from the mill and meat from the local butcher made up her storehouse of ingredients. My mom, Elsie Hart (shown at left in photo at upper right with me and granddaughter Rachel), was born in Ohio, in 1915. She and my dad,Verlin, raised six children, plus two daughters from my dads first marriage.We all helped out, from baking bread to picking apples. I still remember my mom saying,Many hands make lighter work. Helping Hands Mom shared her memories with us as we helped her make the treasured Pennsylvania Dutch meals from her childhood. I especially enjoyed her Apple-Raisin Pork Chops,Buttered Poppy Seed Noodles, Dutch Apple Salad and Spice Cake served with Hard Sauce.(Recipes are below and on page 35.) The kitchen was a hubbub of activity when we helped Mom prepare this meal. While she browned the pork chops, we took turns peeling and slicing the apples. (Apples showed up in many of our entrees, salads and desserts.) We brought her the spices she needed, and Mom shook in what seemed right.The result was always delicious! Mom had been making Buttered Poppy Seed Noodles since she was a child, but she started with homemade noodles instead of packaged. Shed roll out the dough on the table, then let us cut the long noodles and hang them to dry. This dish turns out crunchy and comforting. Crisp apple chunks,celery and grapes give Dutch Apple Salad its refreshing flavor. Our family would sit around the table in the evening and crack nuts for Mom to use in cakes, cookies and this salad. Her Spice Cake was a special treat.The raisins and applesauce make for a moist cakeas does the yummy Hard Sauce drizzled on top. Extra sauce will keep in the refrigerator about a week. Memorable Goodies Mom also loved to make date-nut pudding, and her pumpkin and mincemeat-apple pies were wonderful additions to our holiday and Sunday meals. My dad most enjoyed her molasses cookies and sugar cookies with a dab of jelly in the middle.When he walked home from his job at the gas station, Dad would sniff the air to tell what she had baked that day. Once some of us were older, Mom went to work as a nurse. By that time, I was on my own. After working my way through school, I volunteered at a Navajo Indian mission in New Mexico. I met my husband, Roy, in New Mexico, where he worked in the oil fields and construction. Were now retired,with three grown children and five grandchildren. Because I taught school, I relied on simple dishes to feed our family. But for special days, Id make meals like Mom used to cook. Some of those Pennsylvania Dutch recipes creep into our menus now,and I still love them.I hope you will,too!

Recall Your Moms Best? If we feature your moms meal, youll earn $75. Send at least four recipes with background information. See Contributor Guidelines on page 62 or on our Web site to find out more.

SEASONAL MO ST HOLIDAY REQU ESTED MEAL IDEAS FAMILY DINN


ERS

NEW!

MOMS
236
DECEMBER 3, 2007

Buttered Poppy Seed Noodles


PREP/TOTAL TIME: 25 min.
1 package (16 ounces) egg noodles 1 medium onion, chopped 3 tablespoons butter 2 green onions, chopped 2 tablespoons poppy seeds Salt and pepper to taste 1 tablespoon minced fresh parsley Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until it begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley. Yield: 8 servings.

Moms Cooking. Log on to www.tasteof home.com/plus for further unbeatable recipes from Mom.

Over 200 Recipes from the Best Cook Ever Mom! As everyone knows, nothing beats Moms cooking! So youll want to pick up a copy of this delicious, new 192-page, softcover collection, dedicated to moms who know their way around the kitchen. Its packed with family heirloom recipes featured in past installments of My Moms Best Meal, one of Taste of Homes most popular features. Make sure to look for it wherever magazines are sold. But hurryits on newsstands only through December 3!
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Appetizers & Snacks

Party PalatePleasers
The party doesnt have to stop when Baked Brie with the air becomes crisp and the days get Roasted Garlic (Above) shorter. Just move your outdoor celebration indoors! These heartwarming appetizers offer both sweet and savory options, plus theyre very attractive on the plate. Whether you circle around the table for a good chat, pull out a board game or pop in a favorite movie, your guests are sure to enjoy these seasonal snacks.

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 round loaf (1 pound) sourdough bread 1 round (8 ounces) Brie or Camembert cheese 1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted Red and green grapes Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425 for 30-35 minutes or until softened. Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. Cool garlic for 10-15 minutes. Reduce heat to 375. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavyduty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes. Yield: 8 servings.

PREP: 35 min. + cooling BAKE: 45 min.

The garlic is mellow and sweet in this recipe, says Lara Pennell of Mauldin, South Carolina. I never fail to get compliments when I serve this as a first courseeven those who dont like Brie are converted!
1 whole garlic bulb 1-1/2 teaspoons plus 1 tablespoon olive oil, divided

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Taste of Home October/November 2007

Shrimp Toast Cups (Below, right)


PREP: 30 min. BAKE: 15 min. per batch
These appetizers always disappear quick as a flash, says field editor Awynne Thurstenson of Siloam Springs, Arkansas. The pretty toast cups lend themselves to other favorite fillings, too!
24 slices white bread, crusts removed 1 cup butter, melted 2 packages (8 ounces each) cream cheese, softened 1/2 cup mayonnaise 3 tablespoons sour cream 3 tablespoons prepared horseradish 3 cans (6 ounces each) small shrimp, rinsed and drained 16 green onions, sliced Fresh dill sprigs, optional Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325 for 14 minutes or until golden brown. Remove from pans to wire racks to cool. In a large mixing bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen. Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage. Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 14 appetizers.
Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

14 jalapeno peppers 4 ounces cream cheese, softened 14 miniature smoked sausages 7 bacon strips

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 cup canned pumpkin 1 cup all-purpose flour 1 cup whole wheat flour 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup vanilla or white chips 1 cup granola without raisins 1 cup chopped walnuts 1 cup dried cranberries ICING: 1/4 cup butter, softened 2 cups confectioners sugar 3 tablespoons milk In a large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the chips, granola, walnuts and cranberries. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 1518 minutes or until lightly browned. Remove to wire racks to cool. In a small mixing bowl, combine icing ingredients until smooth. Frost cookies. Store in the refrigerator. Yield: 3 dozen.
Food for Thought: No one has more driving ambition than the teenager who wants to buy a car.

Smoky Jalapenos (Below, left)


PREP: 25 min. BAKE: 20 min.
When I make these excellent appetizers, there are no leftovers, says Melinda Strable of Ankeny, Iowa. They can also be made with mild banana peppers or yellow chili peppers.

Iced Pumpkin Cookies (Above)


PREP: 45 min. BAKE: 15 min. per batch + cooling
My 2-year-old son, Joshua, especially likes testingor should I say consumingthese chunky cookies! writes Johna Nilson of Vista, California.

Appetizers & Snacks continued


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47

Warm Ham n Cheese Spread


PREP: 30 min. BAKE: 15 min.
Pattie Prescott of Manchester, New Hampshire says, I always look for creative ways to stretch a tight grocery budget. I usually make this delectable dish with ham ends, available inexpensively at the deli counter.
4 pita breads (6 inches), split 1/4 cup olive oil 4 cups ground fully cooked ham 1 cup (4 ounces each) shredded Swiss, American and cheddar cheeses 1/4 cup mayonnaise 1/2 teaspoon ground mustard 2 tablespoons minced fresh parsley Additional shredded Swiss cheese, optional

Cut each pita half into eight wedges; brush rough sides with oil. Place on ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown, turning once. Remove to wire racks. In a large bowl, combine ham, cheeses, mayonnaise and mustard. Transfer to a shallow 1-qt. baking dish. Bake, uncovered, at 350 for 15-20 minutes or until edges are bubbly. Sprinkle with parsley and additional Swiss cheese if desired; serve with pita wedges. Yield: 3-1/2 cups.
Editors Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

1 cup finely shredded zucchini, squeezed dry 1 cup (4 ounces) shredded sharp cheddar cheese 3/4 cup mayonnaise 1/2 cup chopped walnuts 1 teaspoon lemon juice 1/2 teaspoon dill weed 1/4 teaspoon pepper Assorted fresh vegetables In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups.

Dilly Zucchini Dip


PREP: 15 min. + chilling
Field editor Edna Hoffman of Hebron, Indiana says, This thick and creamy dip will keep your guests wanting more. When paired with veggies, this colorful recipe is pleasing to the eye and the palate!

SNACK ATTACK! See your favorite snack or appetizer recipe in Taste of Home. Check our Contributor Guidelines on page 62 for information on submitting your recipes.

Warm Ham n Cheese Spread (above) and Dilly Zucchini Dip will keep guests coming back for more.

Hearty Fall Feast

Potluck Pleasers

page 3

Find th recipes ese on

Plan a crowd-pleasing autumn menu with Classic Turkey Tetrazzini, Soft Breadsticks, Peppery Vegetable Salad and Frosted Chocolate Chip Brownies.

to wait until the holidays to gather friends or family for an evening of food and fun. This filling potluck menu is guaranteed to make your next get-together a success. Turkeys in the spotlight this time of year, so make the most of it! Classic Turkey Tetrazzini from Shannon Weddle of Berryville,Virginia is loaded with turkey, pasta and Parmesan cheese and sprinkled with a crispy bread crumb topping. I modified one of my father-in-laws canning recipes to come up with my colorful Peppery Vegetable Salad, says
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You dont have

Andrea Sheatz of Knox, Pennsylvania. The people at our church always look forward to it at our potluck dinners. Soft Breadsticks,from Linda Craig of Edmonton, Alberta, are a nice change of pace from bread or rollsand a perfect complement to any kind of pasta dish. Theyre also wonderful sprinkled with garlic salt before baking, Linda notes. My husband and I are die-hard chocoholics, and Frosted Chocolate Chip Brownies are one of our favorite ways to satisfy our cravings, Conni Poto writes from Canton,Ohio.Its an easy recipe and always a hit at get-togethers.

Potluck Tip Having a theme for your potluck makes it more fun for everyone. Hawaiian, South of the Border, Old West, Indoor Picnic and Breakfast for Dinner are all great themes that lend themselves not only to food selection but decor, attire and trivia games. Trisha Kruse
Eagle, Idaho

PASS THE WORD. Share your tried-and-true potluck recipes and any tips that you might have. For Contributor Guidelines, see page 62.

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Mexicos Copper Canyon Adventure


DISCOVER the breathtaking scenery and rich colonial culture of a Mexico most folks arent even aware exists on this incredible vacation! For fun-loving travelers willing to expect the unexpected and marvel at spectacular sights,Mexicos Copper Canyon Adventureis just the trip. World Wide Country Tours has made all the arrangements for this 10-day tour that youll want to schedule right away! Here are just a few of the unforgettable highlights: Thrill to an exciting train ride through 81 tunnels and over 12 bridges high above the deep gorges of the spectacular Copper Canyon.This massive canyon is four times larger than the Grand Canyon! Explore the ancient ruins of the fascinating Paquime civilization. It flourished for hundreds of years then mysteriously vanished, leaving behind amazing art, jewelry and religious ornaments. Marvel at the stunning architecture and ornate buildings of the famed colonial city of El Fuerte (The Fort). This settlement was founded in 1564 by Spanish conquistadores. Gaze in awe as the setting sun creates a kaleidoscope of colors reflect50

ing off the magnificent mesas and gorges of Urique Canyon. Our hotel for that evening is perfectly situated for an outstanding view. Watch Tarahumara Indians weave their beautiful baskets. This friendly native peoples ancestry can be traced back 10,000 years. Tour the city of Chihuahua, frequented long ago by legendary bandit Pancho Villa.Well even see his ornate 50-room mansion, which still houses the bullet-ridden car in which he was ambushed and killed. All thisand so much moreis in store for you on this activity-packed, once-in-a-lifetime trip. This escape to warm weather is so popular, we have 13 departures from January through October. Hurryreserve your place on one in the next 30 days, and youll enjoy an exclusive $50.00 subscriber discount! Heres an added incentiveevery hearty, mouth-watering meal during this tour is on us. Its our way of saying Thanks to you for choosing Country Tours. To make your reservation on a Mexicos Copper Canyon Adventure tour before the seats fill up, call us toll-free at 1-800/344-6918. Or, visit us on the Web at www.countrytours.com.

For 10 wondrous days, youll be treated to an eye-opening view of sunny Mexico! From magnificent scenery to captivating ancient ruins to the charming people, youll enjoy every minute!

10 Days/9 Nights
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Taste of Home October/November 2007

Favorite Grace
For many households, the Thanksgiving feast doesnt
get under way without everyones first reciting a special grace. Here are some meaningful prayers from readers you might want to include in your own celebration. My grandmother always cooked Thanksgiving dinner for our family, and I remember her handing my grandfather a small piece of paper before we said grace, relates Deborah Lowe of Mesa, Arizona.When Nanny moved into a nursing home,I found an old newspaper clipping in her dresser.It was yellowed and worn, but it clearly was our familys Thanksgiving prayer. O, Heavenly Father, we thank Thee for food, and we remember the hungry. We thank Thee for health, and we remember the sick.We thank Thee for friends, and we remember the friendless.We thank Thee for freedom, and we

Our Familys

remember the enslaved. May these remembrances stir us to service, that Thy gifts to us may be used for others. Amen. Elizabeth North of Freeville,New York recalls this grace from her grandfather. Papa taught us to give thanks and pray to the Creator of all things, the Giver of life, she says. Heavenly Father, again we are very grateful for Your watchful care over us another night; for these many blessings from day to day: for our food and clothing, health and happiness, home and little ones, and loved ones and dear ones.We thank You for answering our prayers and forgiving us of our sins.Continue to bless us and finally save us. For Christs sake, Amen. Malvern,Arkansas resident Twila Walker composed this prayer for her son when he was born.I hope he continues the tradition throughout his life, Twila says. Thank You, Jesus, for this day, for our work and for our play. Help us to be kind and good and always do the things we should.And for this food upon our table, let it make us strong and able.Thank You, Jesus. Amen. PRAY TELL. Please share your familys favorite grace with us. Send it to Grace, 5925 Country Lane, Greendale WI 53129 or editors@tasteofhome.com. For Contributor Guidelines, see page 62.

Tour My Kitchen

Their Spacious French Country Kitchen Is


By Ruth Zerbel
Lincoln City, Oregon
14 Garden Window

Magnifique!
Dishwasher To Garage To Living/Dining Room

Refrigerator

Pantry

into our remodeled kitchen, and you might feel as if youre entering a French cafe. The aroma of European pastries often fills the air, and you cant miss the bistro-style awning and Paris Street wallpaper border. For years,Id dreamed of having a large French country kitchen, similar to one youd see in an old farmhouse. My daydreaming became reality when my husband, Darcy, and I (above left) moved to the beautiful Oregon coast 2 years ago and bought our retirement homea 1,500-square-foot, ranch-style house. It needed lots of renovating, especial-

Step

ly the cramped, outdated kitchen. We tore down walls and hanging cabinets, and built new walls where needed, creating an open floor design that allows us to view the living room and dining room from the kitchen. Bakers Paradise Because Darcy and I love to bake he gets requests for his sour cream cinnamon twists, and I love making quiche Lorrainespace was a priority for us. The new countertops, covered in gorgeous granite, offer plenty of room for rolling out pastry dough and cooling cookies from the oven. Family and friends often pull the wrought-iron stools up to the counter while Darcy and
Taste of Home October/November 2007

Oven/ Stovetop

Microwave Oven and Second Oven

14

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Darcy and Ruth Zerbel chose a French country design for their kitchen makeover. Both avid bakers, the couple enjoys spacious countertops, two ovens and a griddle-top range.

the cabinets a finished look. Darcy laid the rich oak flooring that f lows through all three rooms. The bronze,glass-top dining table and matching lattice-back chairs sit on a black area rug with a gold pattern. Theres plenty of light for cooking and eating from the large skylights in the dining room, recessed lights in the kitchen and pendant lighting over the counter. I prepare a meal or dessert. Our neighbors,Tosh and Judy, visit us almost daily; we share recipes and remodeling tips. We also love visits from our children, Jason,30,and Janel,29,who live with their spouses in California. Further enhancing our baking and cooking experience are the stainless steel appliances, including a built-in range with griddle and oven.We have fun fixing homemade pancakes and bacon on the griddle.Across from it is a second oven and a microwave. Having two ovens is so handy. We can be baking cookies in one and roasting a holiday turkey in the other. Our side-by-side refrigerator/freezer has a professional look. Darcy built the pantry and the wall frames surrounding the fridge.The glass pantry door is etched with wine bottles and a basket of vegetables. Everyone who sees it loves it. Tired of country-blue decor, we wanted a modern, warm color to tie together the kitchen,living room and dining area. So we chose sage green for the walls. They look lovely against the eggshell cabinets and bronze hardware. Pebble glass windows and crown molding give
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French Accent Darcys dream is to open a bistro, so the French decor was a natural.The blackand-cream-striped awning above the garden window is probably the most noticeable accent. Darcy made the rod, and I designed and sewed the awning to match the ones in the wallpaper border. Ive also incorporated bistro chef touches throughout the kitchen, including a coffee-mug holder, a utensil holder, salt and pepper shakers and a large platter. A CAFE sign is perched on the telephone counter just around the corner from the fridge, and above it are three bistro chef plaques. I love to shop at thrift stores,and thats where I found the herb and spice prints that hang near the fridge. (I work parttime at an antiques shop.) Other accents include chef figurines, a coffee grinder and my collection of nut grinders.These small touches have given the kitchen a vibrant, romantic feel. Darcy and I hope youve enjoyed touring our French country kitchen. Its a sanctuary for two of our greatest passions: people and baking!
53

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Taste of Home is all about sharing Great recipes! Great food! Great prizes, too!
Take a look at these fabulous choices for your home, then visit us on-line at www.tasteofhome.com/prizes to enter today!

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Fifty lucky winners will enjoy their choice of either the Hamilton WINNERS Beach Set n Forget 5-qt. Oval Programmable Slow Cooker with digital display or its versatile 3-in-1 Slow Cooker featuring 2-qt., 4-qt. and 6-qt. bowls. Theyll serve up deliciously perfect meals on even the busiest days! Entries must be received at www.tasteofhome.com/prizes by February 29, 2008. Fifty winners will be drawn on Monday, March 3, 2008. Get complete product details on both slow cookers at www.hamiltonbeach.com. RETAIL VALUE: $69.99

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Scanpan Professional 10-Piece

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Five lucky winners will enjoy this Scanpan 10-Piece Deluxe Chefs Set featuring Danish craftsmanship, patented nonstick technology and a sleek, attractive design. It includes: 8" Fry Pan, 10-1/4" Fry Pan, 1-qt. Covered Sauce Pan, 3-qt. Covered Sauce Pan, 10-1/4" Covered Saute Pan and a 6-1/2-qt. Covered Stock Pot. Entries must be received at www.tasteofhome.com/ prizes by February 29, 2008. Five winners will be drawn on Monday, March 3, 2008. To learn more about Scanpan, visit www.scanpancookware.com. RETAIL VALUE: $935.00

3-in-1 Slow Cooker

To enter, and for official rules and details, visit our Web site at www.tasteofhome.com/prizes. Dont have Internet access at home? Visit your local library and set up a free E-mail account, then visit our Web site to enter. No purchase is necessary to enter or win. See each prize description for respective sweepstakes closing dates. Open to U.S. residents 18 and over. Sponsor is54 Reiman Media Group, Inc. Void where prohibited. the 54

Wild about cooking? Additional game recipes are yours at www.taste ofhome.com/plus.

1/4 cup cornstarch 2 teaspoons sugar 6 tablespoons soy sauce 1/2 teaspoon pepper 1 venison tenderloin (about 1 pound), cut into 2-inch strips 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 3 tablespoons vegetable oil Hot cooked rice In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.
Food for Thought: Some people judge a book by its cover because they dont want to take the time to read it.

1/4 cup white wine vinegar

HuntersHelpings
Cooks target great flavor with these wild-game specialties.
1 teaspoon poultry seasoning 6 bacon strips Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. Bake, uncovered, at 350 for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180 for poultry and 165 for stuffing. Cover; let stand for 10 minutes before removing stuffing and slicing. Yield: 6-8 servings.

Roasted Pheasants With Oyster Stuffing (Above)


PREP: 20 min. BAKE: 1-1/4 hours + standing
A hunters holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
1 can (8 ounces) whole oysters 2 cups herb stuffing mix 2 cups corn bread stuffing mix 1 can (14-1/2 ounces) chicken broth, divided 1 medium onion, chopped 1/2 cup chopped celery 1/4 cup egg substitute 2 pheasants (2 to 3 pounds each) 2 tablespoons Worcestershire sauce
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Sweet Pepper Venison Stir-Fry (Above right)


PREP: 15 min. + marinating COOK: 10 min.
Every year, we and our friends have a wild-game feed where everyone brings a different dish, says Kathy Gasser of Waukesha, Wisconsin. This one knocked their socks off!

On the Hunt for More?! Enjoy 330 delicious fish and game recipes shared by avid hunters and fishermen. This handy digital cookbook includes recipes for stews, soups, roasts, casseroles and more! Order your Taste of Homes Hunting & Fishing Cookbook todayfor only $5! Its no longer available in stores, but you can order the handy on-line cookbook today at www.tasteofhome. com/game.

55

Cooks Who Care

Food, Fellowship And Growth


Taste of Home recipes capture the attention of young cooks.
when it comes to enjoying good food. But, lets face it.Those with extra years under their belts usually have more expertise in the kitchen. A lifelong passion for young people, plus a collection of tried-and-true Taste of Home recipes,led West Bend,Wisconsin residents Diane Fechter and RuthAnn Phaneuf to host an Apples of Gold program for young women in their community. Apples of Gold is a 6-week-long mentoring program that combines Bible lessons with live cooking demonstrations and shared meals. As the program puts it, it teaches young women how to be godly wives and mothers, while emphasizing the importance of hospitality in the home. The older women teach the younger women life skills,including how to prepare home-cooked meals, says Diane.Young people like good food just as much as we do,and they dont always want to use a microwave in the process. The leaders use primarily Taste of Home recipes for their demos.At one meeting, Diane and RuthAnn (with some help from a few of the older members) prepared Santa Fe Cheesecake (June/July 05), Deli-Style Pasta Salad (Aug/Sept 03),Turkey Fruit Salad (Feb/Mar 96), Cranberry Almond Muffins (Feb/Mar 06), Creamy Turkey Soup (Dec/Jan 96) and Tiramisu Toffee Torte (June/July 02). We use Taste of Home recipes because theyre delicious, theyre easy to make and they always turn out, says RuthAnn.We show the girls that having friends over for a meal doesnt have to be difficult or scary. To learn more about Apples of Gold, log on to www.tasteofhome.com/links. Cooking Outreach. If you or a group you belong to cooks for a charitable, spiritual or another purpose that goes beyond the usual, please let us know about it. For Contributor Guidelines, see page 62.

Age doesnt matter

These West Bend, Wisconsin cooks belong to Apples of Gold, a mentoring program that teaches young women how to make tasty meals. The seasoned chefs use mostly TOH recipes for cooking demos.

56

Taste of Home October/November 2007

Introducing Taste of Homes

ALL-NEW, Must-Have Kitchen Companion


WAIT til you see itThe Taste of Home Baking Book, our BIGGEST and BEST baking cookbook ever! Enjoy hundreds of fresh-from-the-oven treats, plus all our baking secrets in the one comprehensive book no home baker should be without! Youll get 728 best-loved recipes made with everyday ingredients 681 gorgeous, full-color photos 150+ proven, practical tips youll really use Three quick indexes for fast and easy look-up Prep times and bake times included Durable five-ring binder format with wipe-clean cover and splash guards Item #37349

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A Complete Meal in Minutes

Theres plenty of saucy cheese flavor in Chili Cheddar Penne,from Aaron Werner of Madison,Wisconsin.Taco seasoning and canned chilies give it that south-ofthe-border flair. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. A fun combination of good-for-you ingredients makes up Zucchini Bean Sal ad from Carol Waugh of Bellingham, Washington. Its fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.

Tex-Mex Pork Chops


PREP/TOTAL TIME: 20 min.

Includes Nutrition Facts.

Butter-flavored nonstick cooking spray 1 small onion, chopped 6 boneless pork loin chops (5 ounces each) 1 cup salsa 1 can (4 ounces) chopped green chilies 1/2 teaspoon ground cumin 1/4 teaspoon pepper In a large skillet coated with butter-flavored spray, saute onion until tender. Add pork chops; cook over medium heat for 5-6 minutes on each side or until juices run clear. Combine the salsa, chilies, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 6 servings.
Nutrition Facts: 1 pork chop equals 223 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 433 mg sodium, 9 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Pork Chop
My Tex-Mex Pork Chops won a contest for me, writes JoAnn Dalrymple of Claremore, Oklahoma. Salsa, cumin and green chilies give these chops the spunk they need to be called Tex-Mex.
58

Chili Cheddar Penne


This quick-to-fix Pressed for time? Its tempting to PREP/TOTAL TIME: 25 min. dinner is drive through a fast-food restaurant for 1-1/3 cups uncooked penne pasta meal, but this zippy 4 teaspoons butter seasoned with your familysyouand youll havemenu is better for it on 4 teaspoons all-purpose flour Southwest appeal. the table in just 30 minutes.
1 cup milk 2 cups (8 ounces) shredded cheddar cheese 4 teaspoons taco seasoning 1/4 teaspoon salt 2/3 cup frozen corn, thawed
Taste of Home October/November 2007

2/3 cup chopped fresh tomatoes 1 can (4 ounces) chopped green chilies, drained Sliced avocado, optional Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired. Yield: 6 servings.

Brining Turkey I would like to try brining a turkey, but have heard that only all-natural turkeys can be used.What type of turkey should I look for? S.R.
Charleston, South Carolina

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Ask Our

Tina Johnson
I had two passions growing up in Montana:ranching and cooking.When I wasnt roping steers and competing in rodeos, my family would find me in the kitchen,trying out new recipes. In middle school, Id often go to my Great-Grandmother Charlottes home and cook meals with her. She always kept real vanilla in her pantry.She taught me how to plump raisins and make the best oatmeal cookies around. After graduating from Montana State University with a degree in home economics, I worked for the Montana Beef Council, assisting with beef education, promotions and research. When I learned there was an opening for a home economist at Taste of Home, I applied. Id grown up making TOH recipes, and the opportunity was too good to pass up. Some people back home thought it was crazy for a single girl of 23 to move 1,200 miles for a job in Wisconsin, but thats just what I did.Ive been at TOH for 3 years,and I have no regrets.I enjoy testing our readers terrific recipes. One of my favorite memories was of grilling dozens of kabob recipes outdoors on a chilly December day. Ive also made great friends here, including my best friend and boyfriend, Troy. We do a lot of biking and backpackingplus, we both love to cook! baked goods without being soaked or plumped;however,there is a difference in the measurement.If a recipe calls for 1 cup fresh or frozen cranberries, you should use 1/4 cup dried cranberries. Remember that dried cranberries cannot be substituted for fresh in cooked sauces,since they are a dried fruit and do not contain the pectin necessary to gel the sauce.

Zucchini Bean Salad


PREP/TOTAL TIME: 30 min.

Includes Nutrition Facts.

When choosing a turkey for brining,look for one that does not have added ingredients. Pre-basted turkeys have been treated and could result in an overly salted product. A natural turkey refers to a turkey that has limited processing with no artificial ingredients or coloring added and would be a good choice for brining.Ask your butcher if you are unsure of which turkeys have not been pre-basted. Baking Doughnuts Can yeast-raised doughnuts that are meant to be deep-fat-fried be baked instead? I hate all that grease! B.B.
North Pole, Alaska

1 cup cut fresh green beans 1 can (16 ounces) kidney beans, rinsed and drained 1-1/2 cups thinly sliced halved zucchini 1 medium green pepper, julienned 3 green onions, thinly sliced 3 tablespoons cider vinegar 2 tablespoons canola oil 3/4 teaspoon sugar 3/4 teaspoon seasoned salt 1/4 teaspoon pepper Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water. In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving. Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 127 calories, 5 g fat (trace saturated fat), 0 cholesterol, 315 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Our Test Kitchen put a typical fried doughnut recipe to the test. Half of the dough was fried,and the other was baked. We discovered that, yes, yeast-raised doughnuts that are meant to be fried can be baked, but the texture and flavor will be compromised. Missing was that familiar doughnut taste and the crisp exterior texture so familiar to fried doughnuts. When baked, the flavor and texture was more typical of a baked yeast roll. For both baked and fried doughnut recipes,visit www.tasteofhome.com and click on Recipe Finder. Fresh-Cranberry Substitute I make cranberry-orange bread and would like to know if I can substitute dried cranberries for the fresh when cranberry season is over. R.B.
Davis, California

Yes, dried cranberries can be used in place of fresh or frozen cranberries in


Busy livescall for clever meal planning. Discover more speedy recipes at www.tasteofhome.com/plus.

STUMPED? If you have a food-related question, turn to page 62 for our Contributor Guidelines or E-mail us at editors@tasteofhome.com.

www.tasteofhome.com

59

Assignment Results in
Arizona teacher takes Grand Prize in our Cooking Schools recipe contest!
a Taste of Home Cooking School last spring was the perfect field trip for Carol Wilson of Ancho, New Mexico and 18 eighth graders in her family-and-consumer-education class. Carol recalls,I asked each student to enter a favorite dessert recipe in the Recipe Box Contest that Taste of Home Cooking School sponsored. Since I made the assignment, I figured Id better submit a recipe, too. The Taste of Home Cooking School in Ruidosa was so enjoyable and useful for my students, she says.But I never dreamed my cake recipe would be later judged the winner in the national competition! The Blue-Ribbon Peanut Butter Torte was a recipe my sons had foundthey like to enter cakes and pies at the county fair, says Carol, who lives on a cattle ranch. Because this cake calls for whipped cream and cream cheese and needs refrigeration, it was not appropriate for the fair. But I remembered it for this contest. Carol won a $1,000 prize packageand you could, too! If youve never attended a Taste of Home Cooking School, please come! Find a location near you on the next page. And bring along your best appetizer recipe to enter this falls Recipe Box Contest.

BigWin

Attending

Blue-Ribbon Peanut Butter Torte


PREP: 55 min. + chilling BAKE: 20 min. + cooling 1/2 cup plus 2 tablespoons butter, softened 1/2 cup chunky peanut butter 2 cups packed brown sugar 4 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk CHOCOLATE FILLING: 2-1/4 cups heavy whipping cream 1/2 cup packed brown sugar 12 squares (1 ounce each) bittersweet or semisweet chocolate, coarsely chopped

1/2 cup chunky peanut butter CREAM CHEESE FROSTING: 12 ounces cream cheese, softened 6 tablespoons butter, softened 1 teaspoon vanilla extract 2 cups confectioners sugar, divided 3/4 cup heavy whipping cream 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped 1/3 cup honey roasted peanuts, coarsely chopped Grease three 9-in. round baking pans; set aside. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk. Pour into prepared pans (pans will have a shallow fill). Bake at 350 for 17-20 minutes or until a toothpick inserted near the

center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. For frosting, in a large mixing bowl, beat cream cheese and butter until blended. Add vanilla; mix well. Gradually beat in 1-1/4 cups confectioners sugar until light and fluffy. In a small mixing bowl, beat cream and remaining confectioners sugar until stiff peaks form; fold into cream cheese mixture. Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 14 servings.
Editors Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

60

Taste of Home October/November 2007

Readers share comments and feedback from their kitchens.

Best Cake Ever My daughter Katie is 8 and loves Taste of Home magazine.When she saw the Candy Land Cake, in the Aug/Sept issue, she asked if she could have it for her birthday. Prior to that, Katie hadnt been looking forward to her birthday, because her father is currently deployed to Iraq. We had so much fun making it, and Katie declared it to be the best cake shed ever had. I wanted to make this birthday special for her, and the Candy Land Cake certainly did that.Thank you. Dawn McClure
Sanford, Michigan

Family Loves Cheesecake Your Almond-Topped Pumpkin Cheesecake (Oct/Nov 06) really impressed my family on Thanksgiving Day last year (above). Id never attempted a cheesecake before, but this one was very easy, and it turned out beautifully. Mary Bow Beerman
Chicago, Illinois

Editors Note: You can get the recipe using the Search feature at www.tasteofhome.com if you dont have that issue handy. Tastes So Good Recently, my husband, Robert, and I took the vacation of a lifetime,riding horses in Utahs national parks with an outfitter called Red Rock Ride.The scenery was spectacular and so were the meals! Tremendous food was provided by Daylean Houston. She told us that most of her recipes came from a little magazine called Taste of Home. It turns out to be one of our favorite magazines as well! Just wanted to let you know how much your recipes are appreciated in Utahand Texas,too! LyndaWhite
Dallas, Texas

CONTRIBUTOR GUIDELINES
Want to send in your favorite recipe or handy tip, fun idea or photo to share with other readers? Wed love to hear from you. Heres how to get involved: 1. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 43.) 2. After you submit materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that wont fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 3. By submitting material for publication, you grant Reiman Media Group, Inc., its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, E-mail or mail regarding your submission. 4. Its easy to send us recipes and other submissions! Simply use the convenient form on our Web site at www.tasteofhome.com. Or you can E-mail them to editors@tasteofhome.com. If you have a particular department or feature in mind, please type it in the subject line of your E-mail message. To send submissions via regular mail, please address them to: Taste of Home, 5925 Country Lane, Greendale WI 53129. If you have a particular department in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be hand-printed or typed on a sheet of paperwhatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 5. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.

Bunches of Brains My mother-in-law shared her TOH Oct/Nov 06 issue with me, and I found many great recipes.My daughter,Emily (left), was thrilled with the Worms for Brainsspaghetti served in orange pepper jack-o-lanterns. It was a great way to start Halloween. Nana Gollihugh
Bellevue, Washington

Top-Notch Photos Just when I think yall cant top the last issues cover, here comes Taste of Home for Aug/Sept! I was amazed by the fabulous foods and props used to showcase the foodthe cake stands, dishes, napkins, tablecloths, plates, and on and on. Thanks to the food stylists,set stylists and photographers for your beautiful work. Ruby Canard
Hattiesburg, Mississippi

Taste of Home October/November 2007

Heres Part of Meet the Home Cooks Who Our Staff: Help Edit This Magazine! Wed like you
Look to see which field editors are from your area.
Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. Alaska: Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Marg Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Nicole Clayton, Prescott; Ann Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann. Arkansas: Carolyn Kyzer, Alexander; Linda Emery, Bearden; Iola Egle, Bella Vista; Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette; Renee Gee, Hamburg; Wanda ONeal, Murfreesboro; Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Texarkana; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Vicki Schlechter, Davis; Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Don Burns, Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland; Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Windsor. Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Georgetown; Ronda Weber, Greenwood; Dot Swain, Milford; Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington. Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Diane Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, Ponte Vedra; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Julie Hayden, Winter Park; Anna Minegar, Zolfo Springs. Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Kay Rainwater, Fayetteville; Henrietta Brumbaugh, Hiawassee; Merle Bates, La Grange; Suzanne Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, Macon; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; Jean Rhodes, Tignall. Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Shirley Watanabe, Kula. Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Helen Suter, Golconda; Dixie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford, Winchester. Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey, Evansville; Dolores Lueken, Ferdinand; Anna Mayer, Fort Branch; Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Joan Truax, Pittsboro; Karen Owen, Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus, Zionsville. Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset. Kansas: Myra Innes, Auburn; Page Alexander, Baldwin City; Carole Schlender, Burrton; Michelle Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade, Kansas City; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Sherry Hulsman, Louisville; Billie Wilson, Masonic Home; Naomi Cross, Millwood; Sally Grisham, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, Wilmore. Louisiana: Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; Edith Betz, Ethel; Brenda Melancon, Gonzales; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery, Washington; Tonya Fitzgerald, West Monroe. Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina OBryon, Bel Air; Alice Krohn, Catonsville; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Barbara Davis, Salisbury; Betsy Hedeman, Timonium; Gail Buss, Westminster. Massachusetts: Laurinda Johnston, Belchertown; Lynn Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar, Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, Hinsdale; Mary West, Marstons Mills; Maria Mulligan, Methuen; Helen Malwitz, Peabody; Nancy LoRe, Rockland; Maria Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner, Worcester. Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs; Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn MirContinued on page 64

to meet a couple of our field editors from across North America.These cooks practice their trade at home, day in and day out, for family and friends. In fact, theyre probably a lot like you!

Joanie Elbourn
Gardner, Massachusetts

Personal profile: Husband Thomas; four children, ages 7 to 13. Joanie home-schools Claudia, Hannah,Abigail and Tom. She also teaches Sunday school. In response to a Dear Abby column,I sent Christmas cards to people in the Navythats how I met my husband,who was stationed on a ship in the Mediterranean.We wrote for a year before we got married.Thomas is now retired from the Navy and works in retail. Ive been cooking since about age 10, and Ive been a vegetarian since age 16.I wrote a vegetarian cookbook as my senior project in high school. I do cook with meat for my family and strive to serve healthy meals. Although I have a degree in education/English,most of the jobs Ive had involved food. It seems food is what I like to do!

Harmony Tardugno
Vernon Center, New York

Personal profile: Husband Lance (a dentist); four children (Peter,Maria,John and Catherine), ages 10 months to 6.Harmony is a homemaker. My mother taught me to cook at a young age, maybe 5 or 6. Every year, we enjoyed making dozens of Christmas cookies.Now I enjoy preparing ethnic and spicy foods. A few years ago, I was in charge of putting together a cookbook for our church in Syracuse.I loved the results! I also like to read,collect recipes,work crossword puzzles and, of course, spend time with my family.

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Our Field Editors:


(continued from page 63)
acle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine, Grand Haven; Casey Stellini, Grand Junction; Barb Ruis, Grandville; Jackie Riley, Holland; Anne Heinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson; Ruth Peterson, Jenison; DiAnn Mallehan, Kentwood; Marcy Cella, LAnse; Sondra Bergy, Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Dorman, Snover; Marsha Ransom, South Haven; Christina Till, South Haven; Dona Erhart, Stockbridge; Winifred Winch, Wetmore; Suzanne Veverka, White Cloud. Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka; Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo OBrien, Hastings; Lucille Taylor, Luverne; Angie Colwell, Morton; Ruth Smith, New Hope; Shirley Kidd, New London; Dotty Egge, Pelican Rapids; Pat Walter, Pine Island; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael; Jeane Jenson, Stillwater; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton, Winona. Mississippi: Anne Glidewell, Booneville; DeLois Douglas, Charleston; Kristy Allen, Hattiesburg; Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, Louisville; Peggy Tucker, Mantachie; Rita Futral, Starkville. Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Dan Quade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Blow, Nixa; Tammy Breen, OFallon; Carol Reed, Salisbury; Helen Lamb, Seymour; Marietta Slater, Thayer; Judy Marshall, Waverly. Montana: Kerry Bouchard, Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig, Billings; Shari McKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz, Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer, Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry. Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro, Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; Kathy Scott, Hemingford; Tami Kuehl, Loop City; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Moylan, Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan OBrien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Syracuse. Nevada: Karen Sikora, Dayton; Jenece Howard, Elko; Rebecca Jones, Henderson; Barbara Murphy, Incline Village; Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas; Joan Schroeder, Mesquite. New Hampshire: Nancy Gaver, Brookfield; Karen Clough, Danville; Colleen Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn, Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey. New Jersey: Nancy Zimmerman, Cape May Court House; Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Sally Treonze, Hillsborough; Sandra Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Marie Forte, Raritan; Nancy Negvesky, Somerville. New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes, Albuquerque; Judy Parker, Albuquerque; Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Los Alamos; Karen Armatys, Raton; Terri Kearns, Roswell; Alpha Wilson, Roswell; Gloria Valdez, Tijeras. New York: Louise Beatty, Amherst; Sandy Starks, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Michele Van Dewerker, Cherry Valley; Rebecca Gage, Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horseheads; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Malinowski, Lee Center; Kathy Petrullo, Long Island City; Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo, North Massapequa; Estelle Keefer, Olean; Rosemary White, Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Barbara Talbot, Salamanca; Kristine Chayes, Smithtown; Penney Kester, Springville; Penny Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony Tardugno, Vernon Center; Kathy Anderson, Wallkill. North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Katie Sloan, Charlotte; Doris Heath, Franklin; Mary Lou Robison, Greensboro; Paula Bass, Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point; Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp

Hylander, Sneads Ferry; Dorothy Baker, Southern Pines. North Dakota: Jeri Dobrowski, Beach; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Marshelle Greenmyer-Bittner, Lisbon; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti. Ohio: Doris Taekett, Alger; Bev Spain, Bellville; David Klein, Berkey; Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth Stoops, Cincinnati; Betty Heinold, Columbus; Sheila Jarrells, Dayton; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville; Pat Waymire, Yellow Springs. Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa. Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone; Mickey Turner, Grants Pass; Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Pleasant Hill; Shannon Burroughs-Campbell, Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crowell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Dalles; Dala Johnson, Tualatin; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn. Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Doylestown; Patty Kile, Elizabethtown; Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia Garcia, Hanover; Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce Guth, Mohnton; Marlene Barker, Monroeville; Melody Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Anderson, New Galilee; Kathy Peters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Grove; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York. Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Medeiros, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Warwick. South Carolina: Kelly Ann Gray, Beaufort; Alaina Showalter, Clover; Brenda Leonard, Columbia; Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lillian Heston, Leesville; Lynn Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Melanie Thurston, Williamston. South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Roxy Wilfahrt, Watertown. Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Beth Fugate, Knoxville; Suzanne Whitaker, Knoxville; Kim Randall, Kodak; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Bolden, Unionville. Texas: Christine Groves, Archer City; Sarah Woodruff, Austin; Nila Towler, Baird; Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; Luann Carlson, El Paso; Jeanne Brady, Fort Worth; Mildred Sherrer, Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury; Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson; Rebecca Liao, Keller; Linda Clapp, Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary Anne McWhirter, Pearland; Shonie Castaneda, Pharr; Penny Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio;

Join the Team


Our volunteer editors regularly share recipes, cooking tips and ideas with our home-office staff. In turn, their names appear here, and they receive a free subscription to Taste of Home. Interested in joining our team of field editors? If youre a good cook and would like to be considered, send several of your favorite recipes, plus details about you and your cooking background, to Join the Team, Taste of Home, 5925 Country Lane, Greendale WI 53129.
Billie Jeane Garner, Southlake; Dorothy Pritchett, Wills Point. Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch; Karen Allen, Park City; Keri Witte, Provo; Donna Higbee, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt Lake City; Stacey Christensen, Salt Lake City; Gaylene Anderson, Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork. Vermont: Patricia Le Blanc, East Hardwick; Virginia Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport; Susan Greenall, Windsor. Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Donna Rivera, Colonial Beach; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville; Rosemarie Forcum, Heathsville; Eugene Presley, Honaker; Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City; Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris, Toano; Betsey Bishop, Warrenton. Washington: Bonnie Waliezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee; Janis Plagerman, Ephrata; Margie Snodgrass, Gig Harbor; Patricia Crandall, Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden; Virginia Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass, Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt, Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Ferne Carter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rummel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver; Tyffany Fries, Yakima. West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust, Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta. Wisconsin: Janelle Lee, Appleton; Sue Gronholz, Beaver Dam; Amy Voights, Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg; Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac; Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Arlene Haupt, Madison; Holly Basford, McFarland; Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; Mary Martin, Park Falls; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather, Strum; Karen Jarosz, Waterford; Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, West Bend. Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst, Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis. Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt; Florence Barnes, Drumheller; Lori Stefanishion, Drumheller; Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne, Magrath; Lise Thomson, Magrath; Ruth Ann Stelfox, Raymond; Frieda Meding, Trochu. British Columbia: Joan Baskin, Black Creek; Brenda Read, Burns Lake; Merle Dyck, Elkford; Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; Doreen Martin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria. Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg; Alice Szarkiewicz, Winnipeg. New Brunswick: Nancy Biddington, Boudreau-Ouest; France Couturier, Edmundston; Marilu Hynes, McLeod Hill. Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity. Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy, Coldbrook; Celine Munroe, Guysborough; Wendy Dowling, Queens County; Kelly Kirby, Westville.

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Taste of Home October/November 2007

Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa; Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika; Lynne Wilhelm, West Hill. Prince Edward Island: Connie Sanders, Belle River; Nancy Coughlin, Charlottetown; Tammy Clements, Murray Harbour. Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton; Linda Johnson, Pointe Claire. Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict; Peggy Gwillim, Strasbourg.

Teds Toothpick Contest

Berries Cleverly Conceal Toothpick


Find the hidden toothpick, and you could win!

We admit it. This was a tough one. In fact, some readers said they found Teds
toothpick in the Aug/Sept issue on the Candy Land Cake (back cover), several thought it was on the front cover and still others were sure it was tucked on the side of a fork. The truth is:A tisket.A tasket.Teds toothpick is on page 52 on the raspberry basket! as Helene Izzett of Oswego, New York correctly replied. Many of you noted that the raspberry basket did a razzle-dazzle job hiding the pick. I must say this was the hardest to find, wrote Judy Struven of Rockford, Illinois. After searching for an hour, my husband finally found it for me. Yes, our little game of hiding a drawing of a toothpick in each issue can be a tad challenging. If youre new to Taste of Home, heres the story behind our contest: Ted is an imaginary character who accidentally drops his toothpick after sampling one of the dishes in each issue. Unfortunately,Teds not very good at finding his toothpickso he counts on Taste of Home subscribers to help him out. Where Did It Land? A drawing of a toothpick is hidden somewhere in every copy of each issue,including the one youre reading right now. It may be anywheretucked into a photo or stuck in a drawingin a margineven used as an exclamation point at the end of a headline. It resembles a real-life flat toothpick and looks like this

Glorious New Baking Book!


Each of the 25 Grand Prize winners in our toothpick contest will receive a copy of The Taste of Home Baking Book from www.ShopTasteofHome. com. With 13 comprehensive chapters, 675 color photos and over 150 tips, this fantastic collection features more than 725 of our readers mostprized recipes for every kind of dessert you can imagine, including cookies, brownies, cakes, pies, quick breads and more. Every treat has been tasted and reviewed. Plus, find an in-depth quick-reference section with tips and techniques to make baking a cinch. Dont wait to win. Buy The Taste of Home Baking Book now for your cooking library or for a gift. Find it wherever books are sold or at www.ShopTasteofHome.com. Suggested retail price is $29.99. See p. 57 for more details. Happy baking!

The toothpick above is just an examplenot the one hidden for this issues contest.Weve concealed it elsewhere, and it could be a different color or size. If you find the toothpick and want to enter our contest, go to www.tasteofhome. com and click on the Teds Toothpick link. Or, mail a postcard or note saying,I found Teds toothpick on page ___ with your name, address and phone number (required) printed on it to:Attn.Toothpick, Taste of Home, 5925 Country Lane, Greendale WI 53129.Share an anecdote about the fun you had locating it,if you wish. Whether you enter on-line or through the mail, you have an equal opportunity to win.We combine all entries (on-line and mail), then draw the prize-winners names at random. 100 Prizes Include Baking Book This time, the first 25 winners will receive a copy of The Taste of Home Baking Book (see it at left). Seventy-five more winners will receive our Best of Country Chicken cookbook. Please do not include subscription checks or change-of-address notes with your mailed-in entry. The first entries received are not necessarily the winners, so you need not use express delivery.Well conduct the drawing in November. Good luck! Winners Listed On-Line From those who correctly identified the toothpicks location last time, five lucky readers won a cordless warming tray from Toastess International and 95 more received our Best of Country Appetizers cookbook. For a list of winners, go to www.tasteofhome.com.

Where Was That Toothpick?

In the Aug/Sept issue, it was hidden on the raspberry basket on page 52.

?
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www.tasteofhome.com

F U N

C A K E S

Get into the Halloween spirit with one of these spooktacular treats, among the outstanding entries in our Creative Cakes contest.
Spooky Spider I made this creepy, crawly cake (above) for my stepsons Halloween bash. It was a big hit! The spiders head and body were baked in small and medium half-sphere cake pans and covered with melted black candy coating. For the legs, I piped melted candy coating in L shapes on waxed paper. Once they hardened,I poked the legs into the body and secured them with icing.Then I covered the spider with hair by piping black frosting through a hair tip.Blood(red decorating gel) drips from the fangs on its menacing face. Have fun with this one! Katja Warner
Port St. Lucie, Florida

PEEKING GHOSTS. This fun and colorful haunted-house cake was created by Sherri Frohlich of Benton, Arkansas. Sherris masterpiece used seven vibrant frosting colors with decorating tips #3, 5, 10, 18 and 47.

Stacking Pumpkins These jolly jack-o-lanterns fed approximately 200 guests! I baked two-layer cakes in 6-inch, 8inch, 10-inch, 12-inch and 14-inch pans, and sculpted grooves in each. After rounding the edges, I iced the pumpkins with orange buttercream frosting, detailed faces with black, brown and white frosting, and airbrushed orange and brown highlights. Accented with acorns and silk leaves, my tower of pumpkins was an eye-catcher! Sue Tickel, Centerville, Ohio

Straight from the Patch Love spice cakes? Well, heres one thats as spicy as it is cute! I baked a pumpkin spice cake in two half-sphere pans, joining them with buttercream frosting. After chilling the cake until firm,I used a serrated knife to carve indents from the top to the bottom of the cake, forming a pumpkin shape, and frosted it orange. The stem is formed of brown fondant, brushed with decorating gel for a glossy look. Finally, I piped on the leaf borders and vines with green buttercream frosting. Christina Winslow
West Chesterfield, New Hampshire

Hungry Haunting. Please share fun Halloween foodssweet or savoryfrom your Halloween festivities. Send recipes and photos to Halloween Fare following Contributor Guidelines on page 62.

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Taste of Home October/November 2007

Index
58

October/November 2007 Boneyard Cookies, 18


Chocolate Pecan Bars, 31 Frosted Chocolate Chip Brownies, 37 Hazelnut-Espresso Sandwich Cookies, 29 Iced Pumpkin Cookies, 47 Sledding Teddies, 68 Miscellaneous Chocolate-Covered Cheesecake Squares, 29 Festive White Chocolate Cheesecake, 29 Pumpkin Pie Custard, 20 White Chocolate Pumpkin Cheesecake, 8 Pies & Tarts Caramel-Pecan Apple Pie, 31 Caramel-Pecan Cheesecake Pie, 33 Cranberry Walnut Tart, 27 Nantucket Cranberry Tart, 11

Sweet Pepper Venison Stir-Fry, 55 Tex-Mex Pork Chops, 58 Turkey Breast with Vegetables, 10 Turkey with Sausage-Corn Bread Stuffing, 7

SALADS & DRESSINGS


Dutch Apple Salad, 35 Green Apple Spinach Salad, 11 Onion Beet Salad, 39 Peppery Vegetable Salad, 37 Zucchini Bean Salad, 59

SIDE DISHES
Applesauce-Berry Gelatin Mold, 8 Baked Vegetable Medley, 8 Broccoli with Mustard Sauce, 33 Buttered Poppy Seed Noodles, 45 Chili Cheddar Penne, 58 Company Corn, 41 Golden Harvest Potato Bake, 7 Green Beans Supreme, 7 Maple Butternut Squash, 11 Rice-Stuffed Acorn Squash, 41 Saucy Sprouts and Oranges, 20

APPETIZERS & SNACKS


Baked Brie with Roasted Garlic, 46 Cascading Fruit Centerpiece, 12 Dilly Zucchini Dip, 48 Goblin Gorp, 17 Hot Cheddar-Mushroom Spread, 15 Peanut Butter Popcorn Balls, 17 Pumpkin Cheese Ball, 17 Roasted Pumpkin Seeds, 19 Shrimp Toast Cups, 47 Smoky Jalapenos, 47 Trick-or-Treat Turnovers, 17 Warm Ham n Cheese Spread, 48

Freezer Crescent Rolls, 9 Fruit n Nut Stollen, 31 Soft Breadsticks, 37 Special Banana Nut Bread, 27 Sweet Potato Bread, 10

MAIN DISHES
Apple-Raisin Pork Chops, 35 Classic Turkey Tetrazzini, 37 Corn Tortilla Chicken Lasagna, 39 Honey-Glazed Spiral Ham, 39 Roasted Pheasants with Oyster Stuffing, 55 Romano Chicken Supreme, 21 Sausage-Stuffed Pumpkins, 19 Seafood Au Gratin, 41 Simple Sausage Lasagna, 33 Stuffed Flank Steak, 20

BREAKFAST
Black Raspberry Bubble Ring, 29 Christmas Morning Croissants, 31 Vanilla Cinnamon Rolls, 27

CONDIMENTS
Fruity Cranberry Chutney, 6 Thanksgiving Gravy, 6

DESSERTS
Cakes & Tortes Blue-Ribbon Peanut Butter Torte, 60 Elegant Chocolate Torte, 27 Hard Sauce, 35 Spice Cake, 35 Wicked Witch Cupcakes, 18 Cookies & Bars A Flock of Turkeys, 13

SOUPS, STEWS & CHILI


Apple Pumpkin Soup, 9 Golden Squash Soup, 33 Roasted Vegetable Chili, 21 Zippy Chicken Mushroom Soup, 41

BEVERAGES
Mulled Cider, 17

BREADS, MUFFINS & ROLLS


Cream Cheese Carrot Muffins, 39

Recipe includes Nutrition Facts

www.tasteofhome.com

67

Sweeties On the Slope


Sledding Teddies
PREP: 3 hours + chilling BAKE: 15 min. per batch + standing
Ive been making these special holiday cookies at Christmastime for almost 30 years, says Linda Nealley of Newburgh, Maine. They take a while but are worth it, because the teddy bears are so cute and taste delicious.
1 cup butter, cubed 2/3 cup packed brown sugar 2/3 cup molasses 1 egg 1-1/2 teaspoons vanilla extract 4 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 3/4 teaspoon ground cloves 2 tablespoons miniature semisweet chocolate chips FROSTING: 1/2 cup shortening 2-1/2 cups confectioners sugar 2 tablespoons milk 1/2 teaspoon vanilla extract SLEDS: 16 candy canes (about 5-1/4 inches) 8 whole graham crackers 8 red-hot candies 8 cake decorator hearts In a small saucepan, cook the butter, brown sugar and molasses over medium heat until sugar is dissolved. Pour into a large mixing bowl; let stand for 10 minutes. Beat in egg and vanilla. Combine the flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate for 4 hours or overnight. For big bears, shape the dough into eight 1-1/4-in. balls, eight 1-in. balls, sixteen 1/4in. balls, sixteen 1-3/4-in. x 1/2-in. logs and sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside. For bodies, place the 1-1/4-in. balls on three ungreased baking sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for legs; place separately on baking sheets. Add chocolate chips on each paw and on heads for eyes. For small bears, shape the remaining dough into eight 1-in. balls, eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and logs on two ungreased baking sheets as for the big bears; add chocolate chips. Bake small bears and logs at 325 for 1113 minutes, and big bears and logs for 1416 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely. In a small mixing bowl, combine frosting ingredients. For sleds, use frosting to attach two candy canes to the bottom of each graham cracker; let stand until set. Trim bear bodies so the bottom edge is flat. Using frosting, attach a big bear to the back end of each sled. Attach small bears in front of big bears. For legs, attach big logs in front of bears and small logs on top. For noses, attach red-hots to big bears and hearts to small bears with a dab of frosting. Let stand until set. Yield: 8 servings.

Next Issues Menu


Recipes flavored with comfort and joy will be beautifully wrapped for your cooking pleasure in Taste of Home for Dec/Jan 08. Its okay to take a peek Our holiday issue wouldnt be complete without Christmas cookies! Each year, as we test reader favorites, we marvel that there are still more outstanding cookies to showcase. The sweets wont end there. Expect a lineup of dazzling dessertsincluding a wonderful cake decorated with festive touches. Award-winning turkey recipes from our contest include casseroles, soups, sandwiches, salads and other delectable ways to use the leftovers from your holiday bird. Since it will soon be time to ring in 2008, weve planned a New Years Eve party featuring an array of easy-to-prepare appetizers and snacks for merry munching. Also,the Dec/Jan 08 issue will include a toast to eggnogfun fondues for football fanssavory roastsand many more goodies for your seasons eating. Watch for it soon!

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