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45 Monkeying Around

April/May 2007

18 on
Tasty Twists
Ground Beef

10 Editor’s Favorite Meal

Served on
Our Cover... 5 Nothin’ Beats 25 The Great
Special Mocha Cupcakes,
Lemon Curd Cupcakes and Mom’s Cookin’ Cupcake Challenge!
Berry-Topped White A tasty tribute of family specialties Terrific top 12 from our contest
Cupcakes are all on p. 27.
12 A Complete Meal 44 Barnyard Bash
in Minutes

Cute cupcake critters “on the farm”

$3.99 U.S./$4.99 Canada
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in the World!

a for Catch up with tasty baked fish
52 Elegant Desserts
Timeless Recipes from Trusted Home Cooks ™

12 Prize-Winners,
ating Tips
...and more! 14 Kentucky Derby Treats Try this trio of fancy finales
Race-day snacks that go the distance
59 TOH Plans
18 Twists on Ground Beef “Cook’s Tour” New!
plu Meaty main dishes are sure to satisfy Join us for a Slice of California

22 Appetizers & Snacks 66 Kitchen Memories

Goodies for graduations, spring parties Readers recall good times in the kitchen
Time-Saving Tips 13

New Recipe Contest 43

Touring Country Kitchens 46

Ask Our Test Kitchen Team 49

Our Family’s Favorite Grace 54

Does Anyone Have…? 58

Stirring Comments 62

1,000 Taste of Home

Field Editors 63

Here’s Part of Our Staff 63

56 Cooking for One or Two Ted’s Toothpick Contest 65

Recipe Index 67
39 Cooking for a Crowd
PLUS Means
More for You!
For subscriber-only
BONUS recipes and features, visit
You’ll find…
More Recipes • More “Meals in Minutes”
8 My Mom’s Best Meal • Great Ground Beef Dishes
Not your everyday chicken and dumplings • Spice Up Your Meals

10 Editor’s Favorite Meal • Crowd-Pleasers

Saucy beef brisket’s on the menu • Budget Dinners
• On-Line Cupcake Cupboard
16 Good Food That’s
Good for You
52 Elegant Desserts Luscious, light, spring-fresh dishes

21 Potluck Pleasers
21 Potluck Pleasers Appealing array for a luncheon buffet

24 Spice Things Up
Caraway adds robust note to breakfast

25 Clip & Keep Recipe Cards

Winning cupcakes and other fine food

45 Monkeying Around
Cupcake chimps—and more on the Web!

48 Feed Your Family for $1.96

Make the most of after-holiday ham

56 Cooking for One or Two

Three downsized entrees plus sides
Back Cover Bonus
Strawberry-filled cake roll is the star!
Editor Ann Kaiser
Managing Editor Barbara Schuetz
Senior Art Director Sandra L. Ploy
Behind the scenes at Taste of Home Food Director Diane Werner RD
Food Editor Patricia Schmeling

Cupcakes caused a sweet commotion around here! It all started with Senior Recipe Editor Sue A. Jurack
Recipe Editors
readers’ terrific response to our national recipe contest, confirming that cupcakes Mary King, Christine Rukavena
are the treat of choice for so many occasions. Assistant Editor Melissa Phaneuf
Copy Editor S.K. Enk
Busy baking for the judging, the TOH Test Kitchen used:
Editorial Assistants
• 108-1/2 cups of sugar (granulated, brown and confectioners’) Jane Stasik, Mary Ann Koebernik
• 63 cups of flour Graphic Art Associate Ellen Lloyd
Test Kitchen Manager Karen Scales
• 21 cups of chocolate (chips, baking cocoa and baking chocolate)
Test Kitchen Home Economists
• 10 pounds of butter Ann Liebergen, Peggy Fleming RD,
Tina Johnson, Marie Parker, Annie Rose,
• 7-1/2 dozen eggs. Wendy Stenman, Amy Welk-Thieding RD;
There were so many fabulous cupcakes that our judges chose the delectable Contributing: Dot Vartan
Test Kitchen Assistants
dozen in the Clip & Keep section (p. 25) and then selected eight more runner-up Rita Krajcir, Kris Lehman,
recipes that you’ll find in our Taste of Home PLUS Web newsletter. See page 45 to Sue Megonigle, Megan Taylor

learn how to access those prize-winners,as well as readers’cupcake-decorating tips Recipe Asset Systems Manager Coleen Martin
and more. Rob Hagen (Senior), Dan Roberts,
Also, cupcakes don’t get much cuter than the critters on pages 44-45. Jim Wieland, Lori Foy
Senior Food Stylists
Joylyn Trickel, Sarah Thompson
On a Roll with the Bookmobile Senior Set Stylist
Jenny Bradley Vent
Taste of Home gets a lot of mileage through libraries…particularly Assistant Food Stylists
in St.Louis County,Missouri.“Your magazine is extremely popular in Kaitlyn Besasie, Kate Baumann, Alynna Malson

our bookmobiles,” writes Mary Anne Marjamaa, manager of exten- Photo Studio Coordinator Suzanne Kern

sion services.“We have the largest fleet of bookmobiles in the President

country—10 mobile units that visit schools, nursing homes and communities. Barbara Newton
Senior Vice President, Editor in Chief
“Our staff (above) has many potlucks, with the ‘Bookmobile Bash’ being the Catherine Cassidy
biggest. Many Taste of Home recipes have made an appearance at our luncheons.” Creative Director
Ardyth Cope
Vice President, Advertising Sponsorship Director
Another Mouth-Watering Library Story J.P. Perkins

National Library Week is April 15-21, so what better time to mention another tasty Founder
Roy Reiman
tie? At the Thorntown (Indiana) Public Library,the Taste of Home Sampler group (be-
low) gathers every other month for a bountiful
Vol. 15, No. 2, April/May 2007 © Reiman Media
buffet,says director Karen Niemeyer.“We began Group, Inc., 2007. “TASTE OF HOME” (ISSN 1071-
5878) (USPS 010-444) (Canadian GST No.
with each person providing a dish using a 876052820 RT). (Canadian Distribution) Publications
Mail Agreement No. 40065693.
recipe from the current issue,but have since ex- “Periodicals postage paid at Greendale, WI and ad-
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Go ahead—catch our cupcake fever and enjoy the many other spring menu ideas
in this issue! —The Taste of Home Staff

4 Taste of Home • April/May 2007


On these next few pages, Beef Rib Roast 1/2 teaspoon pepper

readers pay tribute to ❧ PREP: 15 min. 1 small onion, sliced

6 to 8 bacon strips
their moms by sharing ❧ BAKE: 2 hours + standing
dishes that captured “Our mom, Elizabeth Lorenz Abel, Place roast, fat side up, on a rack in a shal-
their taste buds... topped beef roast with bacon and low roasting pan. Rub with garlic, salt and
onion,” says Betty Abel Jellencich from pepper; top with onion and bacon.
and their hearts. Utica, New York. “Whenever I prepare Bake, uncovered, at 325° for 2-3 hours or
Chances are, these recipes it, I can’t help but reminisce about the until meat reaches desired doneness (for
will trigger cherished wonderful life she gave me and my medium-rare, a meat thermometer should

childhood memories brothers.” read 145°; medium, 160°; well-done, 170°).

Transfer to warm serving platter. Let stand
1 bone-in beef rib roast
of your mom’s (4 to 5 pounds) for 10-15 minutes before slicing. Yield:
mouth-watering 1 garlic clove, minced 10-12 servings.
specialties. 1 teaspoon salt Mom’s Cookin’ continued…

www.tasteofhome.com 5
Corn Bread
Layered Salad (Previous page)
❧ PREP: 20 min.
❧ BAKE: 15 min. + cooling
“Her corn bread salad
is so complete, it can be
a meal in itself,” says
Jody Miller from Okla-
homa City, Oklahoma of
her mother, Theresa Cas-
per. “The recipe has been in our family
for years and is great for potlucks.”
Food for Thought: The smell and taste of things remain poised a long time, like souls, ready to remind us... —Marcel Proust

1 package (8-1/2 ounces) corn

bread/muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can (15-1/4 ounces) whole kernel
corn, drained 1 teaspoon baking powder 1/3 cup shortening
1 can (15 ounces) pinto beans, 1 teaspoon baking soda 2 eggs
rinsed and drained
1/2 teaspoon salt 1-1/2 teaspoons salt
3/4 cup mayonnaise
2 cups flaked coconut 4 to 5 cups all-purpose flour
3/4 cup sour cream
1 cup chopped walnuts
2 medium tomatoes, seeded and In a large mixing bowl, dissolve yeast in
chopped In a large mixing bowl, cream the shortening warm water. Stir in 1 tablespoon sugar; let
1/2 cup shredded cheddar cheese and sugars. Add eggs, one at a time, beating stand for 5 minutes. Add the milk, shorten-
well after each addition. Beat in vanilla. Com- ing, eggs, salt, 3 cups flour and remaining
Prepare and bake corn bread according to sugar. Beat on medium speed for 2 minutes.
bine the flour, oats, baking powder, baking so-
package directions. Cool on a wire rack. Stir in enough remaining flour to form a
da and salt; gradually add to creamed mixture
Crumble corn bread into a 2-qt. glass soft dough (mixture will be sticky). Do not
and mix well. Stir in coconut and walnuts.
serving bowl. Layer with onions, green pep- knead. Cover and refrigerate overnight.
Drop by rounded tablespoonfuls 3 in.
per, corn and beans. Punch dough down. Turn onto a lightly
apart onto greased baking sheets. Flatten
In a small bowl, combine mayonnaise and floured surface; divide into 24 portions. Di-
slightly. Bake at 350° for 11-14 minutes or
sour cream; spread over the vegetables. vide each portion into three pieces; shape
until golden brown. Cool for 2 minutes be-
Sprinkle with tomatoes and cheese. Refrig- each into a ball. Place three balls in each
fore removing to wire racks. Store in an air-
erate until serving. Yield: 6-8 servings. greased muffin cup. Cover and let rise in a
tight container. Yield: 5-1/2 dozen.
warm place until doubled, about 1-3/4 hours.
Coconut Featherlight Rolls (Previous page)
Bake at 350° for 13-15 minutes or until
golden brown. Remove from pans to wire
Drop Cookies (Previous page) ❧ PREP: 25 min. + rising racks. Serve warm. Yield: 2 dozen.
❧ PREP: 25 min. ❧ BAKE: 15 min.
❧ BAKE: 15 min. per batch “Aptly named for their Pressure-Cooker
Cathy Wilson from Midvale, Utah says featherlight texture, these Pork Ribs (Above)
her mom, Winnie Nash, added nutri- tender rolls from my ma-
tious ingredients to recipes whenever ma, Louise Smart, were a ❧ PREP/TOTAL TIME: 25 min.
she could. “Chock-full of nuts and favorite of family and Enjoy melt-in-your-mouth ribs when
oats, these crispy-chewy cookies are friends alike,” writes Terri you try this pressure-cooker recipe
the perfect example,” Cathy says. Duhon from Bryan, Texas. “They’re just shared by field editor Paula Zsiray of
1 cup shortening as tasty the next day with a slice of Logan, Utah. “When I was younger, my
1 cup sugar cheese on each section of the cloverleaf.” mom, Doris Stephenson (in photo above),
2 packages (1/4 ounce each) active made these delicious spareribs for special
1 cup packed brown sugar
dry yeast Saturday dinners,” says Paula.
2 eggs
1/2 cup warm water (110° to 115°) 2 pounds boneless country-style
1 teaspoon vanilla extract pork ribs, cut into 2-inch chunks
1 tablespoon plus 1/3 cup sugar,
2 cups all-purpose flour divided 1 teaspoon onion salt
2 cups old-fashioned oats 1 cup warm milk (110° to 115°) 1 teaspoon pepper

Bottom Rule Taste of Home • April/May 2007

4 cups diced fresh or frozen rhubarb the kitchen of Beverly Preston. “Mom’s
1-1/2 cups sugar, divided blueberry salad was served at every hol-
1/4 cup shortening
iday and celebration,” writes Beverly’s
daughter, Sharon Hoefert from Green-
1 egg dale, Wisconsin. “Now, her grandchil-
1/2 teaspoon vanilla extract dren (in photo below) request it.”
1 cup all-purpose flour
2 packages (3 ounces each) grape
2 teaspoons baking powder gelatin
1/4 teaspoon salt 2 cups boiling water
1/2 cup milk 1 can (21 ounces) blueberry pie
In a large saucepan, combine rhubarb and 1
1 can (20 ounces) unsweetened
cup sugar. Cook over medium heat for 12-
crushed pineapple, undrained
15 minutes or until rhubarb is tender.
Meanwhile, in a small mixing bowl, cream TOPPING:
shortening and remaining sugar; beat in egg 1 package (8 ounces) cream
and vanilla. Combine the flour, baking pow- cheese, softened

1 teaspoon paprika der and salt; add to creamed mixture alter- 1 cup (8 ounces) sour cream
nately with milk. Beat just until combined. 1/2 cup sugar
1 tablespoon vegetable oil
Pour into a greased 9-in. square baking
1 cup water 1 teaspoon vanilla extract
dish. Pour the rhubarb mixture over the bat-
3 tablespoons ketchup ter. Bake at 350° for 30-35 minutes or until 1/2 cup chopped walnuts

4-1/2 teaspoons white vinegar a toothpick inserted near the center comes In a large bowl, dissolve gelatin in boiling wa-
out clean. Cool on a wire rack. Yield: 9
1 teaspoon Worcestershire sauce ter. Cool for 10 minutes. Stir in pie filling and
servings. pineapple until blended. Transfer to a 13-in.
1 teaspoon prepared mustard
x 9-in. x 2-in. dish. Cover and refrigerate un-
1/8 teaspoon celery seed Creamy Blueberry til partially set, about 1 hour.
Sprinkle the ribs with onion salt, pepper Gelatin Salad (Below) For topping, in a small mixing bowl, com-
bine the cream cheese, sour cream, sugar
and paprika. In a pressure cooker, brown ❧ PREP: 30 min. + chilling and vanilla. Carefully spread over gelatin;
ribs in oil on all sides. Remove from the pres-
sure cooker and drain. Return meat to the Plump blueberries and a fluffy topping sprinkle with walnuts. Cover and refrig-
pressure cooker. Combine the remaining in- star in this pretty, refreshing salad from erate until firm. Yield: 12-15 servings.
gredients; pour over meat.
Close cover securely; place pressure reg-
ulator on vent pipe. Bring cooker to full pres-
sure over high heat. Reduce heat to medium-
high and cook for 15 minutes. (Pressure reg-
ulator should maintain a slow steady rocking
motion; adjust heat if needed.)
Remove from the heat; allow pressure to
drop on its own. Skim fat from sauce if nec-
essary and serve with ribs if desired. Yield:
4 servings.
Editor’s Note: This recipe was tested at 13 pounds
of pressure (psi).

Old-Fashioned Rhubarb
Pudding Cake (Above)
❧ PREP: 30 min.
❧ BAKE: 30 min. + cooling
“At 100 years old, my mom—Frances
Beechner (in photo above) of Lincoln,
Nebraska—still cooks, bakes, drives her
own car and lives in her own home.
She’s amazing!” relates Barbara
Collins from Andover, Massachusetts.
“And this is one of her best desserts.”

My Mom’s Best Meal

Hungarian Chicken
Paprikash, Spaetzle Dumplings,
Sour Cream Cucumbers and
Tart Cherry Lattice Pie are a tradition
for Barbara Barocsi’s family.
By Pamela Eaton ice cream.Whenever Mom is invited to a
Lambertville, Michigan party or potluck, everyone requests her
homemade, double-crust fruit pies. My dad,
Who needs to go to a restaurant when Donald, grows apple, cherry and apricot
you have a mom who can cook like mine does? trees in their backyard, so fruit is always
My mom, Barbara Barocsi (shown at right), spe- plentiful. Mom freezes some of the fruit so
cializes in what restaurants like to call “home- she can make pies during the winter, too.
cooked” meals. She taught my dad, who’s retired from
On Sundays, you’ll often find me and my fami- an Ohio gas company,to make the pie crust
ly dining at my parents’ house in Oregon, Ohio, and fillings. Sometimes, I don’t know if my
a suburb of Toledo.We’re often Mom’s “testers”for mom or my dad made a pie, because now
the new recipes she tries out from Taste of Home. they are both excellent pie makers.
When my older sister,Cheryl,and I were grow-
ing up, Sunday dinner was typically meat, pota- Generation to Generation You’ll find this mom’s
toes, salad, vegetables and rolls. Sunday was also Born and raised in Toledo,my mom learned her recipes on page 35.
the day Mom would write down her menus for cooking skills from her mother. According to
the week ahead. She had a repertoire of meals Mom, the secret to making food taste good is us-
that she repeated every 2 to 3 weeks. ing onion,green pepper and celery for seasoning.
Although Mom worked full-time as a customer Onion is our family’s favorite vegetable, and we
service rep when we were kids, she still enjoyed especially enjoy green onions from Dad’s spring
cooking dinner from scratch.And after dinner, garden.We add onion to almost all of our salads,
she’d start the next night’s meal. soups and main dishes.
Mom has passed on her cooking wisdom to my
A Family Tradition sister and me. She prepares a lot of our favorite
Her best meal—and my favorite—starts with dishes from memory, so when I started my own
Hungarian Chicken Paprikash,served with Spaetzle family, I asked her to write down the ingredients
Dumplings. I always request it for my birthday, and instructions to many of those dishes.
which is in August. Some years I have to wait be- Like my mom, I make a meal plan on Sunday
cause Mom doesn’t want to cook over a hot stove so I can be ready for the upcoming week, since I
in the summer heat. Last year, she served it for work full-time. I’m a computer analyst at a local
Christmas. hospital. My husband, Robert, is a shipping man-
My mom learned to make the chicken and ager at a competing hospital.We have two chil-
dumplings from the Hungarian women at her dren, Matt, 7, and Kate, 5-1/2.
Recall Your
church.They serve it to about 300 people at an We have Sunday dinner with my folks about Mom’s Best?
annual church dinner.To fix it at home, Mom once or twice a month during the winter. In the If we feature your
had to cut down the recipe substantially. summer, however, the tables are turned, and my mom’s meal, you’ll
It’s been a tradition at our house to serve Sour parents visit us at our cottage in Indiana. One earn $75.00. Send at
Cream Cucumbers with the paprikash and spaetzle. thing doesn’t change, though. Mom still likes to least four recipes with
This side dish is especially good during the sum- do the cooking…and starts making her meal plan background informa-
mer when the cucumbers are fresh-picked from a week before she and Dad arrive. tion. See Contributor
the garden. I’m happy to turn over kitchen duties to her be- Guidelines on page 62
My favorite meal is not complete without a slice cause we all love her home-cooked meals. or on our Web site to
of Tart Cherry Lattice Pie, topped with vanilla We hope you will, too! find out more.

www.tasteofhome.com 9
Editor’s Favorite Meal

Lovers’ Delight North meets South
in her tender

Beef Brisket
with Mop Sauce,
Grandma’s Honey Muffins,
Tossed Salad with Carrot Dressing, Comforting
Potato Casserole and Poppy Seed Cake have the
stamp of approval from Darlis Wilfer’s family.

10 Taste of Home • February/March 2007

is traditionally prepared for Texas ranch-style bar-
becue in batches so large that it is brushed on the “I love to
meat with a mop! But we love the zesty flavor of
the sauce and think you will, too.
take an old
Tossed Salad with Carrot Dressing always
draws favorable comments. It tastes so fresh and
recipe, tweak
is easy to mix up.We love going to the farmers it to my
market on Saturdays in summer and fall to buy
fresh produce. I like to dress up homegrown let- liking and
tuce with cut veggies, chow mein noodles, dried
cranberries and shredded cabbage. mix new
Comforting Potato Casserole (recipe below left)
By Darlis Wilfer was a dish I first tasted at a wedding reception,and with old...”
West Bend, Wisconsin I asked the caterer for the recipe. I make these
snazzy potatoes often, as do our daughters, who
For those who love to cook— and those appreciate that the recipe can be made ahead.
who love to eat—I’m sharing a meal that’s great
for a family gathering or a casual dinner party. Flavorful Hand-Me-Down
My popular menu features Beef Brisket with I fondly remember my Grandma
Mop Sauce, Comforting Potato Casserole,Tossed Wheeler making her honey muffins.
Salad with Carrot Dressing, Grandma’s Honey We’d eat them fresh from the oven…
Muffins and Poppy Seed Cake. As you will see,I’m nice and warm. Getting the correct
not a gourmet cook…I just like to put a differ- measurements for her recipe was dif-
ent twist on food that people enjoy. (You’ll find ficult because she used “a pinch of
my recipes below and on page 33.) this”and “a handful of that,” and knew
My husband,Chuck,and I have been married for when there was enough flour be-
53 years. He’s a “meat-and-potatoes” guy, and I am cause it “felt right.”
fond of desserts.Three of our five children and Deciding which dessert recipe to Darlis Wilfer (left),
their families live nearby, and we get together of- add to my menu was difficult. I asked the family, granddaughter Katie
ten for holidays and special occasions. I’m in my and each one had a different suggestion. I chose and daughter Lauri
get ready for family
glory with a houseful of hungry folks to feed! old-fashioned Poppy Seed Cake. Tender and
chock-full of poppy seeds, it has a yummy cream
What Kind of Sauce? cheese frosting. I got the cake recipe from my
Beef Brisket with Mop Sauce was quick to longtime friend Mabel, who is of Finnish de- Field Editor:
gain everyone’s approval.“You can make this scent and bakes up a storm. Darlis Wilfer
again,Mom!”they agreed. Before settling in Geor- West Bend, Wisconsin
gia, our son Mike and daughter-in-law Sharon Treasured Kitchen Traditions
lived in Texas.There, we learned that mop sauce I’m from a German family in which the grand- Family: Darlis and hus-
mothers and mothers took care to pass along band Chuck have five
Comforting Potato Casserole cooking lore to their children.My mom,Lorraine, children and 12 grand-
children. Now retired, he
❧ PREP: 10 min. who’s 92,still remembers learning from her mom
worked as a power com-
❧ BAKE: 1-1/2 hours and grandmother.I’m now passing on those skills
pany customer service
and cherished heritage recipes to my children
2 cans (10-3/4 ounces each) condensed representative.
cream of mushroom soup, undiluted and grandchildren. I love to take an old recipe,
tweak it to my liking and mix new with old. Usu-
2 cups (16 ounces) sour cream Job: Darlis has worked
ally, the result is surprisingly compatible. part-time for a catering
2 cups (8 ounces) shredded part-skim
Browsing through cookbooks and Taste of
mozzarella cheese company.
Home gives me plenty of new ideas.What a priv-
5 green onions, sliced
ilege to have been asked to be one of the maga- Activities: Church work,
1 package (32 ounces) frozen Southern- zine’s first field editors, in 1993.
style hash brown potatoes, thawed
Hurricane Katrina relief in
I want to thank the Taste of Home “family” for Mississippi, Angel on My
In a large bowl, combine the soup, sour cream, the many smiles you have brought to our dinner Shoulder cancer founda-
cheese and onions; stir in potatoes until coated. table. For when my family and friends enjoy my tion.
Transfer to a greased 2-1/2-qt. baking dish. cooking, they are also complimenting the many
Bake, uncovered, at 350° for 1-1/2 hours or un- fellow subscribers who have shared their recipes. Hobbies: Playing piano,
til potatoes are tender. Yield: 10-12 servings. I hope this meal of mine brings smiles and singing and art—“I love
good eating to you! to paint barns.”

www.tasteofhome.com 11
A Complete Meal in Minutes

Running behind? Then you need a quick-fix meal that’s ready to serve when
your family walks in the door. You won’t have to “fish” for compliments with this
menu,which consists of three reader favorites.It’s not only ready in just 30 minutes— Time-Savers
it’s full of great flavors, too.
On a Roll. Before opening a package of
• Ruth Hayward’s colorful Strawberry-Bacon Spinach Salad is sweet and crunchy bacon, I roll it into a long tube to loosen
with a tangy dressing.“I made this recipe for our prayer group,and everyone enjoyed the slices and keep them from sticking to-
it,” Ruth writes from Lake Charles, Louisiana. gether. —Carolyn Griffin, Macon, Georgia

• “An onion soup and sour cream mixture really adds zip to Busy-Day Baked Fish,” It’s in the Bag. When a recipe calls for
says Beverly Krueger of Yamhill, Oregon.“Your family would never guess that it’s graham cracker crumbs and butter to
so quick and easy to prepare.” be combined, I crush the crackers in a
heavy-duty plastic bag, make an inden-
• Field editor Marian Platt of Sequim,Washington shares her luscious Coffee Whip tation in the crumbs and pour in the
Dessert, a smooth and creamy finale fit for everyday meals or even special occa- melted butter. Then I close the bag and
sions…and it takes just minutes to prepare! shake to combine.There’s no bowl to
clean and no messy hands.
Strawberry-Bacon then roll in the crumbs.
Place in two greased 13-in. x 9-in. x 2-in.
—Nonnie Strickler, Chilliwack, British Columbia
Spinach Salad baking dishes. Drizzle with butter. Bake, un-
Oil Spills. Sometimes bottles of oil leave
❧ PREP/TOTAL TIME: 15 min. covered, at 425° for 12 minutes. Sprinkle
a residue on cupboard shelves. I use pa-
1 package (6 ounces) fresh baby with Parmesan cheese; bake 2-6 minutes
per-lined, aluminum cupcake holders as
spinach longer or until fish flakes easily with a fork.
coasters under the bottles.They work for
1 pint fresh strawberries, sliced Yield: 6-8 servings.
everything from sun-dried tomatoes to
8 bacon strips, cooked and various herbed oils. —Paulette Sampson
crumbled Coffee Whip Dessert Eau Claire, Wisconsin
1/4 cup chopped red onion ❧ PREP/TOTAL TIME: 30 min.
1/4 cup chopped walnuts 1 cup water Curly Cue. If you have trouble making
1 cup mayonnaise 2 tablespoons instant coffee chocolate curls, try using a large milk
granules chocolate bar and shaving the curls with
1/2 cup sugar
6-1/2 cups miniature marshmallows a vegetable peeler. —Jill Fellows
1/4 cup raspberry vinegar
1 cup heavy whipping cream Coventry, Connecticut
In a salad bowl, combine the spinach, straw- Whipped cream and additional instant
berries, bacon, onion and walnuts. In a small coffee granules, optional Plan Ahead. Before I leave for work in
bowl or pitcher, combine the mayonnaise, the morning, I pull my recipes and get
sugar and vinegar. Serve with salad. Yield: In a large saucepan, bring water to a boil. Re- out the ingredients, bowls, spoons,
6-8 servings. move from the heat; stir in coffee. Add whisks and so on for preparing the
marshmallows; cook for 5-6 minutes over evening meal. I place them in one spot
Busy-Day Baked Fish low heat until marshmallows are melted, stir- on the counter, so everything is ready
ring occasionally. Pour into a large bowl; cov- when I get home.The only ingredients I
❧ PREP/TOTAL TIME: 30 min. er and refrigerate until slightly thickened. don’t put out are the ones that must be
1 cup (8 ounces) sour cream In a small mixing bowl, beat cream until refrigerated or kept frozen.It really saves
2 tablespoons onion soup mix soft peaks form; fold into marshmallow
time! —Chris Eilerts, Tulsa, Oklahoma
1-1/2 cups seasoned bread crumbs mixture. Spoon into dessert dishes. Gar-
nish with whipped cream and additional cof-
2-1/2 pounds fresh or frozen fish fillets, Instant Breadsticks. When I have extra
fee granules if desired. Yield: 8 servings.
thawed hot dog buns,I split them down the mid-
1/4 cup butter, melted dle, spread with garlic butter on each
1/3 cup shredded Parmesan cheese side and sprinkle with Parmesan cheese.
Then I pop them in the oven till hot,
We want your favorite fast-to-fix
In a shallow bowl, combine sour cream and and I have breadsticks for dinner in no
recipes. Visit our Web site, www.taste
soup mix. Place bread crumbs in another time. —Sarah Woodruff, Austin, Texas
ofhome.com, or see page 62 for Con-
shallow bowl. Cut fish into serving-size
tributor Guidelines.
pieces; coat with the sour cream mixture,
In a hurry? To share a handy kitchen shortcut you
For another quick complete-meal menu and time-saving tips, visit rely on to save time, visit our Contrib-
www.tasteofhome.com/plus. utor Guidelines on page 62.

www.tasteofhome.com 13
Getting in the Theme of Things While Thoroughbreds “run for the roses,”
fans can graze in style.
If you can’t make it to Louisville
this May, you might want to host a Ken-
tucky Derby party of your own. Race-
day treats from two TOH readers—An-
nette Grahl and Emily Baldwin—will
help you set the scene.
Annette, shown at right, owns
Scottwood Bed & Breakfast in
Midway, Kentucky, about an hour’s
drive from the famous Churchill Downs racetrack.“As you
might expect, we get plenty of business during race week-
end,” she says.
“I serve our guests pecan-topped Brie, grits with shrimp,
fresh asparagus dishes and Mini Hot Browns, my version of a
traditional Derby specialty.
“The celebrated Hot Brown open-faced sandwich was a Kentucky Derby party. So I hosted one for them.
dreamed up by the chef of the Brown Hotel in Louisville in the “All of the race-day ‘spectators’ were delighted with my
1920s,”Annette relates.“I make a smaller version, with juicy Southern-style spread, which included barbecue chicken, bis-
turkey slices and crispy bacon, piled on toasted rye bread cuits, potato salad and baked beans.
and topped with a rich cheese sauce. “For an exciting finish, I made Kentucky Derby Pecan Pie, a
“Another Derby cornerstone, the mint julep, normally has lusciously dense dessert. Its smooth chocolate filling and the
a healthy dose of Kentucky bourbon,” says Annette.“But I toasted pecans are definitely a winning pair.
concocted an alcohol-free recipe so all ages can enjoy the fresh “I also served a Pretzel Horseshoe.Youngsters at the party
mint, tangy lemon and ginger ale fizz. Served in chilled stain- loved its fun horseshoe shape, and the crunchy, sweet ’n’ salty
less steel glasses,Mock Mint Julep makes for pleasant sipping.” taste appeals to all ages.
On race day, the Grahls’ bed-and-breakfast guests (below) “Waiting for the big race on TV, the
cast their votes for the winning horse.“When we return from kids had a grand time playing ‘pin the
the race, the champion ‘betters’ are presented with bourbon tail on the horse,’ and we adults placed
chocolates,” adds Annette. our bets. The winners roped in both
100 Grand candy bars and homemade
Derby Spirit Goes West horseshoe magnets.”
Raised in Kentucky, Emily, far right, moved to Fort Collins, Thanks to Annette and Emily for shar-
Colorado and discovered,“My friends here had never been to ing their recipes that “go the distance”!

1 cup (4 ounces) shredded Swiss brown sugar, vanilla and salt. Stir in pecans
cheese and chocolate chips. Pour into pastry shell.
18 slices snack rye bread Cover edges with foil.
6 ounces sliced deli turkey Bake at 350° for 25 minutes. Remove foil;
bake 10-15 minutes longer or until a knife in-
1 small onion, thinly sliced and
separated into rings serted near the center comes out clean.
Cool on a wire rack. Refrigerate leftovers.
5 bacon strips, cooked and
Mock Mint Julep crumbled
Yield: 6-8 servings.

❧ PREP: 15 min. + standing 2 tablespoons minced fresh parsley

2 cups cold water Pretzel Horseshoes
In a small bowl, dissolve bouillon in water;
1-1/2 cups sugar set aside. In a small saucepan, melt butter ❧ PREP: 20 min. + cooling
3/4 cup lemon juice over medium heat. Stir in flour until smooth; 1 package (16 ounces) large
6 mint sprigs stir in cream and bouillon. Bring to a boil; cook marshmallows
5 cups ice cubes and stir for 1-2 minutes or until thickened. Stir 3 tablespoons butter, cubed
in cheese until melted. Remove from the heat.
2-1/2 cups ginger ale, chilled 4 cups crushed pretzels
Place bread slices on two baking sheets.
Lemon slices and additional mint, Layer each with turkey, onion and cheese 1 cup semisweet chocolate chips
optional sauce. Sprinkle with bacon. Bake at 350° for 1/2 cup butterscotch chips
In a bowl, combine the water, sugar, lemon 10-12 minutes or until heated through. Sprin-
kle with parsley. Yield: 1-1/2 dozen. Place two 5-in.-diameter bowls upside down
juice and mint; stir well. Let stand for at least
in the center of two 9-in. round pans; coat
45 minutes.
bowls and pans with nonstick cooking spray.
Strain and discard mint. Place ice cubes Kentucky Derby Pecan Pie In a large microwave-safe bowl, melt
in two 2-qt. pitchers; add half of the lemon ❧ PREP: 10 min. marshmallows and butter on high for 1
mixture and ginger ale to each. Garnish ❧ BAKE: 35 min. + cooling minute. Stir in pretzels. Quickly add chips;
with lemon and mint if desired. Yield: 13 3 eggs, lightly beaten stir gently until coated. Divide mixture in half.
servings (about 3 quarts).
1 cup light corn syrup Press one portion evenly into one prepared
pan. Shape into a horseshoe by forming mix-
Mini Hot Browns 1/2 cup packed brown sugar
ture around bowl, leaving a 4-in. opening at
1/2 teaspoon vanilla extract
❧ PREP/TOTAL TIME: 30 min. one end. Repeat with remaining mixture.
1/4 teaspoon salt Cool for 15 minutes.
1 teaspoon chicken bouillon
granules 1 cup chopped pecans Remove bowls. Run a knife around edges
1/4 cup boiling water 1 cup (6 ounces) semisweet of pans to loosen. Invert each onto a serving
chocolate chips platter. Reshape horseshoes by gently
3 tablespoons butter
1 unbaked pastry shell (9 inches) spreading sides apart to elongate if neces-
2 tablespoons all-purpose flour sary. Cool completely. Yield: 2 horse-
3/4 cup half-and-half cream In a small bowl, whisk the eggs, corn syrup, shoes (14 servings each).

www.tasteofhome.com 15
Good Food That’s Good for You

Springtime-Fresh Place skewers in a steamer basket; place

in a large saucepan over 1 in. of water. Bring
to a boil; cover and steam for 12-15 minutes
or until salmon flakes easily with a fork and
vegetables are crisp-tender. Yield: 2 dozen.
Nutrition Facts: 1 kabob equals 58 calories, 3 g
fat (1 g saturated fat), 11 mg cholesterol, 43 mg
sodium, 3 g carbohydrate, 1 g fiber, 5 g protein.
Diabetic Exchanges: 1/2 lean meat, 1/2 vege-
table, 1/2 fat.

Garlic Vinaigrette
❧ PREP/TOTAL TIME: 10 min.
“I use this flavorful salad
Add flavor, not fat, to dressing all year round.
menus with Steamed It’s especially nice with
Salmon Kabobs and
Garlic Vinaigrette. assorted greens, garden-
fresh tomatoes and sweet
onions,” writes Carol
Birkemeier from Nashville, Tennessee.
2 tablespoons vegetable broth
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 garlic cloves, minced
It’s a season for new beginnings, so refresh your recipe
box with one or more of these terrific reader favorites and ✓ These recipes include
Nutrition Facts.
1/4 teaspoon salt
lighten up your menus at the same time. 1/4 teaspoon minced fresh thyme
1/4 teaspoon pepper
Steamed Salmon Kabobs 1 bunch broccoli, cut into 1-inch
pieces In a jar with a tight-fitting lid, combine all in-
❧ PREP: 45 min. 1 large red onion, halved and cut gredients; shake well. Serve over salad
❧ COOK: 15 min. into wedges greens. Yield: about 1/2 cup.
Guests will savor every 1 pound salmon fillets, skin Nutrition Facts: 4-1/2 teaspoons equals 65
bite of these tangy and removed and cut into 1-inch calories, 6 g fat (1 g saturated fat), 0 choles-
colorful appetizer kabobs cubes terol, 191 mg sodium, 4 g carbohydrate, trace
from Kristen Strocchia of 1 whole garlic bulb, separated and fiber, trace protein. Diabetic Exchanges: 1 veg-
Lake Ariel, Pennsylvania. peeled etable, 1 fat.
So make sure to have 1 large yellow summer squash, cut
copies of the recipe on hand! into 1-inch pieces Mediterranean Lamb
3 tablespoons lemon juice And Bean Salad
2 tablespoons olive oil In a small bowl, combine the lemon juice, oil,
parsley, pepper and salt. Thread the broc- ❧ PREP: 30 min. + chilling
1 tablespoon minced fresh parsley This savory salad combines lamb, ar-
coli, onion, salmon, garlic cloves and squash
1 teaspoon pepper onto 24 small wooden skewers; brush with tichokes, beans and feta cheese with a
1/4 teaspoon salt lemon juice mixture. tangy dressing. “It’s also good with

16 Taste of Home • April/May 2007

chicken or beef in place of the lamb,” added bonus is that you Homemade Spaghetti Sauce and
notes Lora Winckler of Sunnyside, can make it a day or two Mediterranean Lamb and Bean Salad
Washington. ahead and keep in the are delicious and nutritious.

1 pound boneless leg of lamb freezer until needed.”

2 jars (6-1/2 ounces each) 4 ounces reduced-fat
marinated artichoke hearts, cream cheese
drained 1/4 cup sugar
1 can (16 ounces) kidney beans, 1/4 cup baking cocoa
rinsed and drained
1 tablespoon instant
2 cups frozen cut green beans, coffee granules
1/3 cup fat-free milk
1/2 cup julienned sweet red pepper
1 teaspoon vanilla
1/4 cup chopped red onion extract
1/2 cup fat-free Italian salad dressing 1 carton (12 ounces)
1/4 cup red wine vinegar frozen reduced-fat
whipped topping,
1/4 teaspoon pepper thawed
Crumbled reduced-fat feta cheese, 1 extra-servings-size
optional graham cracker crust
(9 inches)
Grill lamb, covered, over medium heat for
10-20 minutes or until meat reaches desired Reduced-calorie chocolate
syrup, optional
doneness (for medium-rare, a meat ther-
mometer should read 145°; medium, 160°; In a large mixing bowl, beat
well-done, 170°). Cut into cubes. the cream cheese, sugar and
In a large bowl, combine the lamb, arti- cocoa until smooth. Dissolve
chokes, kidney beans, green beans, red pep- coffee granules in milk. Stir coffee mixture 3 cans (6 ounces each) tomato
per and onion. In a small bowl, combine the and vanilla into cream cheese mixture; fold paste
salad dressing, vinegar and pepper; drizzle in whipped topping.
over salad and toss to coat. Cover and re- 1/2 cup minced fresh parsley
Pour into crust. Cover and freeze for at
frigerate for at least 4 hours. Serve with fe- least 4 hours. Remove from the freezer 10 5 to 6 garlic cloves, minced
ta cheese if desired. Yield: 6 servings. minutes before serving. Drizzle with choco- 3 teaspoons Italian seasoning
Nutrition Facts: 1 cup (calculated without feta late syrup if desired. Yield: 10 servings. 1 teaspoon sugar
cheese) equals 289 calories, 14 g fat (4 g sat-
Nutrition Facts: 1 piece (calculated without 1/8 teaspoon salt
urated fat), 43 mg cholesterol, 700 mg sodium,
chocolate syrup) equals 259 calories, 13 g fat
22 g carbohydrate, 5 g fiber, 19 g protein. Di-
(7 g saturated fat), 8 mg cholesterol, 198 mg
1/8 teaspoon pepper
abetic Exchanges: 2-1/2 lean meat, 1 starch,
sodium, 31 g carbohydrate, 1 g fiber, 3 g pro- 6 cups hot cooked spaghetti

Food for Thought: No matter how you slice it, baloney is baloney.
1 vegetable, 1 fat.
tein. Diabetic Exchanges: 2 starch, 2 fat. Shredded Parmesan cheese, optional
Frosty Mocha Pie (Below) Homemade Spaghetti Sauce In a Dutch oven, combine the celery, onion,
❧ PREP: 20 min. + freezing ❧ PREP: 40 min. green pepper and 1 cup water. Bring to a
❧ COOK: 50 min. boil. Reduce heat to medium; cook, uncov-
“This pie is so creamy
Lean turkey sausage links spice up this ered, for 10-12 minutes or until vegetables
and rich-tasting that no
hearty sauce that turns pasta into a are tender and water is reduced.
one would guess it’s
splendid main dish. “I blend a cup of Crumble sausage over vegetable mixture;
light,” relates field editor
the sauce for my young son, so there are cook until meat is no longer pink. Stir in the
Lisa Varner of Greenville,
no chunks of vegetables, and he loves tomato sauce, tomatoes, tomato paste,
South Carolina. “The
it,” says Laurinda Johnston, a field edi- parsley, garlic, Italian seasoning, sugar, salt,
tor in Belchertown, Massachusetts. pepper and remaining water.
Bring to a boil. Reduce heat; simmer,
4 celery ribs, chopped
uncovered, for 45-50 minutes, stirring oc-
1 large onion, chopped casionally. Serve over spaghetti. Garnish
1 large green pepper, chopped with Parmesan cheese if desired. Yield: 12
2-1/2 cups water, divided servings.
3 Italian turkey sausage links (4 Nutrition Facts: 1 cup sauce with 1/2 cup
ounces each), casings removed spaghetti (calculated without Parmesan cheese)
equals 230 calories, 3 g fat (1 g saturated fat),
1 can (29 ounces) tomato sauce 15 mg cholesterol, 645 mg sodium, 40 g carbohy-
1 can (28 ounces) diced tomatoes, drate, 6 g fiber, 12 g protein. Diabetic Ex-
undrained changes: 2 starch, 2 vegetable, 1 lean meat.

In a large mixing bowl, dissolve yeast in
warm water. Add butter, sugar, salt, egg and
1-1/2 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 hour.
Meanwhile, in a large skillet, cook the
beef, onion and garlic salt over medium heat
until meat is no longer pink; drain. Stir in
the beans, water and seasonings; bring to
a boil. Reduce heat; simmer, uncovered,
for 5-10 minutes or until thickened.
Punch dough down. Turn onto a lightly
floured surface; roll into a 16-in. x 11-in.
rectangle. Transfer to a greased 15-in. x 10-
in. baking sheet. Spread beef mixture down
Sure, you have a lot of ground-beef standbys. center of dough; sprinkle with cheese.
But these top-notch recipes from readers On each long side, cut 1-in.-wide strips
will really perk up your menus! about 1/2 in. from filling. Starting at one
end, fold alternating strips at an angle
across filling; seal ends. Cover and let rise
Crowd-Pleasing Taco Salad corn chips. Serve immediately. Yield: 14-16
servings. until doubled, 30 minutes.
❧ PREP/TOTAL TIME: 30 min. Brush egg over dough. Bake at 350° for
“While this recipe might sound Beef ’n’ Bean Braid 20-25 minutes or until golden brown. Re-
move to a wire rack. Let stand for 5 minutes
involved, it can be fixed in just 30 ❧ PREP: 30 min. + rising
Food for Thought: Sacred cows make the best hamburger. —Mark Twain

before slicing. Yield: 6-8 servings.

minutes,” notes Ann Cahoon from ❧ BAKE: 20 min.
Bradenton, Florida. “It’s always a hit
In Hotchkiss, Colorado, Val O’Connell
at get-togethers—and I don’t have to
makes a big impression when she
Bavarian Meatball Stew
bring any home after the shindig!”
brings this beautiful loaf to a potluck. ❧ PREP: 35 min.
1 pound ground beef ❧ COOK: 35 min.
The hearty filling makes each slice a
1/2 cup ketchup satisfying treat. “This thick, tangy soup has been a
1 teaspoon dried oregano 1 package (1/4 ounce) active dry favorite ever since my daughter gave
1 teaspoon chili powder yeast me the recipe years ago,” says Janice
1/2 teaspoon salt 3/4 cup warm water (110° to 115°) Mitchell of Aurora, Colorado. “It’s
1/4 teaspoon pepper 2 tablespoons butter, melted satisfying any time, but especially on
a chilly evening.”
1 medium head iceberg lettuce, torn 1 tablespoon sugar
1 egg, lightly beaten
2 medium tomatoes, diced 1/2 teaspoon salt
1/2 cup soft bread crumbs
1 cup (4 ounces) shredded taco 1 egg
cheese 3 tablespoons dried parsley flakes
2 cups all-purpose flour
1 can (2-1/4 ounces) sliced ripe 1/4 teaspoon ground allspice
olives, drained 1/4 teaspoon ground nutmeg
1 pound ground beef
1/2 cup mayonnaise 1/4 teaspoon pepper
1 medium onion, chopped
1/4 cup taco sauce 1-1/2 pounds ground beef
1 teaspoon garlic salt
1 package (10-1/2 ounces) corn chips 2 cans (14-1/2 ounces each) beef
1 can (16 ounces) kidney beans, broth
In a large saucepan, cook beef over medium rinsed and drained
1 can (14-1/2 ounces) diced
heat until no longer pink; drain. Stir in the 2/3 cup water tomatoes, undrained
ketchup, oregano, chili powder, salt and pep- 2 tablespoons chili powder 1 can (14 ounces) Bavarian
per. Bring to a boil. Reduce heat; cover and
1/4 teaspoon ground cumin sauerkraut, rinsed and well drained
simmer for 10 minutes.
In a large bowl, combine the lettuce, toma- 1/4 teaspoon cayenne pepper 2 medium potatoes, peeled and
1-1/2 cups (6 ounces) shredded cubed
toes, cheese, olives and beef mixture. Com-
bine mayonnaise and taco sauce; pour cheddar cheese 2 medium carrots, sliced
over salad and toss to coat. Sprinkle with 1 egg, lightly beaten 2 celery ribs, sliced

18 Taste of Home • April/May 2007

1 envelope onion soup mix Using no-cook noodles gives you a In a large skillet, cook beef and onion over
1 tablespoon sugar jump start on assembling this popular medium heat until meat is no longer pink;
main dish recommended by Carolyn drain. Stir in the spaghetti sauce, garlic, basil
1/2 teaspoon pepper
Schmeling of Brookfield, Wisconsin. and oregano. Bring to a boil. Reduce heat;
1 bay leaf It cuts nicely after standing a few cover and simmer for 10 minutes. In a bowl,
In a large bowl, combine the first six ingre- minutes, revealing flavorful layers. combine the spinach, ricotta and 1 cup moz-
dients. Crumble beef over mixture and mix 1 pound ground beef zarella until combined.
Spread 1-1/2 cups meat sauce into a
well. Shape into 1-in. balls. Place in an un- 1 medium onion, chopped
greased 15-in. x 10-in. x 1-in. baking pan. greased 13-in. x 9-in. x 2-in. baking dish. Top
2 jars (26 ounces each) meatless
with three noodles. Spread 1-1/2 cups
Bake at 400° for 15 minutes. spaghetti sauce
Meanwhile, in a large saucepan, com- sauce to edges of noodles. Top with half of
4 garlic cloves, minced the spinach mixture. Repeat layers. Top with
bine the remaining ingredients. Add meat-
1 teaspoon dried basil remaining noodles, sauce and mozzarella.
balls. Bring to a boil. Reduce heat; cover and
simmer for 30-35 minutes or until vegeta- 1 teaspoon dried oregano Cover and bake at 375° for 30 minutes.
bles are tender. Discard bay leaf before serv- 1 package (10 ounces) frozen Uncover; bake 10-15 minutes longer or un-
ing. Yield: 8 servings. chopped spinach, thawed and til bubbly. Let stand for 10 minutes before
squeezed dry cutting. Yield: 12 servings.
Beef and Spinach Lasagna 2 cups ricotta cheese Nutrition Facts: 1 piece (prepared with lean
ground beef) equals 281 calories, 11 g fat (6 g
2 cups (8 ounces) shredded
❧ PREP: 10 min. part-skim mozzarella cheese, saturated fat), 50 mg cholesterol, 702 mg sodi-
❧ BAKE: 40 min. + standing divided um, 26 g carbohydrate, 3 g fiber, 20 g protein.

✓ Includes Nutrition Facts. 9 no-cook lasagna noodles Ground Beef continued…

Ground beef takes on fresh appeal in

(clockwise from lower right) Beef and
Spinach Lasagna, Bavarian
Meatball Stew, Beef ’n’ Bean
Braid, Stroganoff Sandwiches
and Crowd-Pleasing Taco Salad.
Stroganoff Sandwiches
(Pictured on page 19)
❧ PREP: 10 min.
❧ COOK: 30 min.
“This recipe is great for a game day—
at a tailgate party or at home,” says
Susan Graham of Cherokee, Iowa. “I
often make the meat mixture ahead of
time and add the sour cream when I
reheat it just before serving.”
1-1/2 pounds ground beef
addition to this traditional meat loaf,” ing; serve with sauce. Yield: 8 servings.
Food for Thought: One resolve is like another—in one year and out the other.

1 medium onion, chopped

writes Joan Airey, a grain and cattle
6 to 8 bacon strips, cooked and farmer in Rivers, Manitoba. “To bake Cheeseburger
2 garlic cloves, minced
the loaf, I line my broiler pan with foil Meat Loaf Hoagies (Above)
that has holes poked into it so the fat
2 tablespoons all-purpose flour drains through. This way, the meat
❧ PREP: 20 min.
loaf browns beautifully.”
❧ BAKE: 30 min.
1/2 teaspoon salt
1 large onion, finely chopped “I worked as a school cook for 15 years
1/2 teaspoon paprika
and love to try new recipes,” notes
1/8 teaspoon ground nutmeg 1 celery rib, chopped
Connie Boucher of Dixon, Missouri.
1 can (10-3/4 ounces) condensed 2 garlic cloves, minced “My family likes meat loaf sandwich-
cream of mushroom soup, 1 tablespoon olive oil es, and this one is something special.”
2 eggs, lightly beaten 1 egg, lightly beaten
1/2 cup sliced fresh mushrooms
1/3 cup ketchup 1 can (8 ounces) tomato sauce
1 cup (8 ounces) sour cream
3/4 cup soft bread crumbs 1 cup quick-cooking oats
8 hamburger buns, split
1 tablespoon minced fresh parsley 1/4 cup chopped onion
In a large skillet, cook beef and onion over 1 teaspoon salt 1/2 teaspoon salt
medium heat until meat is no longer pink; 1/2 teaspoon pepper 1/2 teaspoon pepper
drain. Add bacon and garlic. Combine the
1/4 teaspoon ground nutmeg 1-1/2 pounds ground beef
flour, salt, paprika and nutmeg; gradually stir
into beef mixture until blended. 2 pounds ground beef 1/3 cup mayonnaise
Stir in soup and mushrooms (mixture will BAKED TOMATO SAUCE: 2 tablespoons ketchup
be thick). Bring to a boil. Reduce heat; sim- 1 can (28 ounces) diced tomatoes, 2 medium tomatoes, sliced
mer, uncovered, for 4-5 minutes or until heat- undrained 8 slices cheddar cheese
ed through. Stir in sour cream. Cook 3-4 min- 1 tablespoon olive oil 8 bacon strips, cooked and halved
utes longer or until heated through, stirring
2 garlic cloves, minced 8 hoagie buns, split and toasted
occasionally (do not boil). Serve on buns.
Yield: 8 servings. 1/4 teaspoon salt
In a large bowl, combine the egg, tomato
1/4 teaspoon crushed red pepper
flakes sauce, oats, onion, salt and pepper. Crum-
Diner Meat Loaf (Below) ble beef over mixture and mix well. Press
❧ PREP: 20 min. In a large skillet, saute the onion, celery evenly into an ungreased 13-in. x 9-in. x 2-in.
❧ BAKE: 1 hour + standing and garlic in oil until tender; cool. In a large baking dish.
“Oven-baked tomato sauce is a nice bowl, combine the eggs, ketchup, bread Bake, uncovered, at 350° for 30-35 min-
crumbs, parsley, salt, pepper, nutmeg and utes or until no pink remains and a meat ther-
onion mixture. Crumble beef over mixture mometer reads 160°; drain.
and mix well. Combine mayonnaise and ketchup;
Shape into a loaf. Place in a greased 11- spread over meat loaf. Cut into eight rect-
in. x 7-in. x 2-in. baking dish. Bake, uncov- angles; top each with tomatoes, cheese and
ered, at 350° for 1 to 1-1/4 hours or until no bacon. Place on a baking sheet; broil 3-4
pink remains and a meat thermometer reads in. from the heat for 2-3 minutes or until
160°. cheese is melted. Serve on buns.
Meanwhile, combine sauce ingredients; Yield: 8 sandwiches.
pour into an ungreased 8-in. square baking
dish. Bake, uncovered, at 350° for 1 hour or Here’s the Beef! Find 10 more
until thickened, stirring occasionally. Let prize-winning beef recipes at
meat loaf stand for 10 minutes before slic- www.tasteofhome.com/plus.

Taste of Home • April/May 2007

Potluck Pleasers

Win a 2-Tier Pie Butler! Enter Ted’s Toothpick Contest for a chance to win the pretty pie stand shown in the photo. See page 65 for details.
An attractive table deserves appealing foods
such as, clockwise from bottom right, Ham
Bundles, Festive Rice Salad, Sesame-Almond
Romaine Salad and Frozen Peanut Parfait Pies.

For an afternoon luncheon that makes guests feel special, set

Entertaining Ideas
out a pretty buffet in your sunroom or on your deck, using your favorite Turning a dinner table or buffet into an invit-
tablecloth, napkins, platters and bowls.Then dish up this crowd-pleasing ing showcase is a breeze when you have the
right accessories.
menu that features four reader specialties.
The serving pieces shown in the photo
With a rich yeast dough and a flavorful filling, Ham Bundles make fun
above come courtesy of Taste of Home En-
pocket-style sandwiches for parties and other occasions.“I like to make
tertaining, a new home-party plan that fo-
a double batch and freeze them to have on hand,” notes Chris Sendel-
cuses on entertaining from preparation to
bach of Henry, Illinois. presentation.
A sweet soy sauce vinaigrette gives Sesame-Almond Romaine Salad At a Taste of Home Entertaining party,
an Oriental flair. Diane Alger of Hebron, Connecticut shares this delight- consultants display high-quality products at
ful and crunchy side dish. affordable prices...chef-approved cookware,
“I love my Festive Rice Salad, and other people do, too,” Terri Simp- handy gadgets, stainless steel serving ware,
son writes from Palm Harbor, Florida.“It’s a great dish for outdoor pic- flatware, goblets, platters and much more.
nics, but with its mix of red and green, it’s also perfect for Christmas.” If you’d like information on Taste of Home
Frozen Peanut Parfait Pies are one sweet treat you can’t turn down. Entertaining products, hosting a party or be-
“We have some hot summers here, and this scrumptious dessert coming a consultant, visit www.tohe.com.
hits the spot,” says Anne Powers of Munford, Alabama.

www.tasteofhome.com 21
Guests will savor Rainbow
Pepper Appetizers, Greek
Chicken Wings and
Pepperoni Pinwheels.

Appetizers Pepperoni Pinwheels

❧ PREP: 20 min.
❧ BAKE: 15 min.
These golden brown rounds from field

editor Vikki Rebholz have lots of Ital-
ian flavor. “They’re easy to make, and
really good,” says the West Chester,
Ohio resident.
1/2 cup diced pepperoni
Usher in spring with a taste-tempting appetizer party! 1/2 cup shredded part-skim
Fresh asparagus wraps and savory chicken wings are mozzarella cheese
just two of your palate-pleasing options. 1/4 teaspoon dried oregano

22 Taste of Home • April/May 2007

1 egg, separated 3 tablespoons lemon juice Place rhubarb in a large saucepan; cover
1 tube (8 ounces) refrigerated 2 tablespoons olive oil with water. Bring to a boil. Reduce heat;
crescent rolls 2 tablespoons honey
cook, uncovered, for 3-4 minutes or until
crisp-tender. Drain and rinse in cold water.
In a bowl, combine the pepperoni, cheese, 1 teaspoon dried oregano In a food processor, combine the cream
oregano and egg yolk. In a small bowl, whisk 1 garlic clove, minced cheese, egg, flour, rosemary, garlic and pep-
egg white until foamy; set aside. Separate 1/4 teaspoon salt per flakes; cover and process until blend-
crescent dough into four rectangles; seal ed. Add rhubarb; cover and process until
4 pounds frozen chicken wingettes,
perforations. thawed blended. Transfer to a greased 9-in. pie
Spread pepperoni mixture over each rect- plate. Sprinkle with pine nuts.
angle to within 1/4 in. of edges. Roll up jel- Bake, uncovered, at 350° for 25-30 min-
ly-roll style, starting with a short side; pinch 1/2 cup plain yogurt
utes or until golden brown and center is
seams to seal. Cut each into six slices. 1/2 cup chopped peeled cucumber set. Serve with crackers. Yield: 1-1/2 cups.
Place cut side down on greased baking 1/2 cup crumbled feta cheese
sheets; brush tops with egg white. Bake at Pastrami Asparagus Roll-Ups
2 tablespoons snipped fresh dill or 2
375° for 12-15 minutes or until golden teaspoons dill weed
brown. Serve warm. Refrigerate leftovers. ❧ PREP/TOTAL TIME: 25 min.
1 garlic clove, peeled
Yield: 2 dozen. Celebrate spring’s bounty with this re-
Dash salt freshing asparagus wrap from Sharon
Rainbow Pepper Appetizers In a large resealable plastic bag, combine
Waller of Aromas, California. “Once
❧ PREP/TOTAL TIME: 20 min. the lemon juice, oil, honey, oregano, garlic
people take that first bite, they’re
hooked!” she writes.
✓ Includes Nutrition Facts. and salt. Add chicken wings; seal bag and
toss to coat. Refrigerate overnight. 24 fresh asparagus spears (about 1
In a blender, combine sauce ingredients. pound), trimmed
Don’t be surprised if company polishes
off this colorful vegetable medley in no Cover; process until smooth. Transfer to a 1/2 cup prepared pesto
time. The crisp-tender peppers are small bowl. Cover; refrigerate until serving. 24 thin slices provolone cheese
topped with olives and cheese. Marion Drain and discard marinade. Place wings (about 1 pound)
Karlin of Waterloo, Iowa submitted on a rack in a greased 15-in. x 10-in. x 1-in. 24 thin slices deli pastrami (about
the recipe. baking pan. Bake, uncovered, at 400° for 3/4 pound)
35-40 minutes or until juices run clear, turn-
1/2 each medium green, sweet red, In a large skillet, bring 1/2 in. of water to a
yellow and orange peppers ing once. Serve with cucumber sauce.
Yield: about 3 dozen (1 cup sauce). boil. Add asparagus; cover and boil for 3
1 cup (4 ounces) shredded minutes. Drain and immediately place as-
Monterey Jack cheese paragus in ice water. Drain and pat dry.
2 tablespoons chopped ripe olives Baked Rosemary- Spread 1 teaspoon of pesto over each
1/4 teaspoon crushed red pepper Rhubarb Spread slice of cheese. Top each with an asparagus
flakes, optional spear; roll up tightly. Place each on a slice of
❧ PREP: 20 min.
pastrami; roll up tightly. Refrigerate un-
Cut each pepper half into nine pieces. Place ❧ BAKE: 25 min.
til serving. Yield: 2 dozen.
skin side down in an ungreased ovenproof skil- This zippy and unusual
let; sprinkle with cheese, olives and pepper spread is sprinkled with
flakes if desired. Broil 3-4 in. from the heat for toasted pine nuts. “The Pastrami Asparagus Roll-Ups and Baked
5-7 minutes or until peppers are crisp-tender rhubarb adds a tangy Rosemary-Rhubarb Spread offer unique
and cheese is melted. Yield: 3 dozen. note,” says Joan Ranzini flavor combinations.
Nutrition Facts: 3 pieces (prepared with re- from Waynesboro, Virginia.
duced-fat cheese) equals 34 calories, 2 g fat 2 cups chopped fresh or frozen
(1 g saturated fat), 7 mg cholesterol, 93 mg rhubarb
sodium, 2 g carbohydrate, trace fiber, 3 g pro-
tein. Diabetic Exchange: 1 vegetable. 4 ounces cream cheese, softened
1 egg
Greek Chicken Wings 2 tablespoons all-purpose flour
❧ PREP: 15 min. + marinating 1 tablespoon minced fresh rosemary
❧ BAKE: 35 min. or 1 teaspoon dried rosemary,
Your guests will be delighted with
1 garlic clove, minced
these moist, herbed chicken wings
from Lorraine Caland of Thunder 1/8 to 1/4 teaspoon crushed red
pepper flakes
Bay, Ontario. Be sure to make plenty
of the cucumber dipping sauce—it 2 tablespoons pine nuts
goes quickly! Assorted crackers

Food for Thought: We are all green tomatoes ripening on the windowsill of life.
Spice Things Up!

Warm Up to CARAWAY 1 egg, beaten

Best known for putting pizzazz in rye bread, caraway adds its warm and robust
flavor to a variety of other recipes as well, including such favorites as potato salad 1 tablespoon caraway seeds
and sauerkraut. Eggs, cheese dishes, cream soups and sausage are among the foods 1-1/2 teaspoons salt
that get a lift from this age-old spice. 1 teaspoon celery seed
Usually used whole, the seeds can also be ground or crushed. (Try seasoning 1 teaspoon rubbed sage
popcorn with a sprinkling of crushed seeds.) Whole seeds last longer than ground,
1/2 teaspoon ground nutmeg
so purchase ground caraway only if you expect to use it fairly quickly.
Caraway enhances the two recipes shared here by Taste of Home field editors. 3 to 3-1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in

Ham ’n’ Cheese Squares ham mixture. Transfer to a greased 8-in.
square baking dish. warm milk. Add honey; let stand for 5 min-
❧ PREP: 15 min. Bake at 375° for 20-25 minutes or until utes. Add the butter, egg, caraway seeds,
❧ BAKE: 20 min. a knife inserted near the center comes out salt, celery seed, sage, nutmeg and 1 cup
This appetizing egg dish from Sue Ross clean. Let stand for 5 minutes before cut- flour; beat until blended. Stir in enough re-
of Casa Grande, Arizona is loaded with ting. Yield: 9 servings. maining flour to form a soft dough.
ham, Swiss cheese and caraway flavor. Turn onto a floured surface; knead until
It cuts nicely into squares, making it an smooth and elastic, about 6-8 minutes.
ideal addition to a spring brunch buffet. Caraway Yeast Bread Place in a greased bowl, turning once to
1-1/2 cups cubed fully cooked ham ❧ PREP: 20 min. + rising grease top. Cover and let rise in a warm
1 carton (6 ounces) plain yogurt ❧ BAKE: 25 min. + cooling place until doubled, about 1 hour.
Punch dough down. Place in a greased
1/4 cup crushed saltines (about 6) Caraway blends beautifully with 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise
1/4 cup shredded Swiss cheese celery seed, nutmeg and sage in this until doubled, about 40 minutes. Bake at
tender yeast bread from DeEtta Ras- 375° for 22-27 minutes or until golden
2 tablespoons butter, melted
mussen of Fort Madison, Iowa. brown. Cool for 10 minutes before removing
2 teaspoons caraway seeds
1 package (1/4 ounce) active dry from pan to a wire rack. Yield: 1 loaf.
6 eggs yeast
1 cup warm milk (110° to 115°)
In a large bowl, combine the first six ingre- Keep It Spicy! For more delicious
dients. In a small mixing bowl, beat eggs 2 tablespoons honey ways to spice up your meals, visit
until thickened and lemon-colored; fold into 2 tablespoons butter, softened www.tasteofhome.com/plus.

24 Taste of Home • April/May 2007


The Great

Cute and yummy cupcakes

have long been a favorite of
moms, who love their versatility
and portability. Easy to prepare and
Our Test Kitchen home economists You’ll find all 12 winning cupcake
serve, these mini cakes bake up fun for baked a total of 686 cupcakes and made recipes in the Clip & Keep recipe card
birthday celebrations and school bake over 71 cups of frosting before the judg- section beginning on page 27, along
sales.And these days, cupcakes are oh, ing was done and winners were selected. with 20 more appetizing recipes from
so trendy! Winner of the $500.00 Grand Prize our readers and 1,000 field editors.You
Taste of Home readers shared more was Special Mocha Cupcakes from can easily lift out the 16 pages to place
than 1,800 of their tried-and-true fa- Mary Bilyeu of Ann Arbor, Michigan.The in a three-ring notebook.
vorites for our recent “Cupcake Chal- blend of chocolate and coffee flavors, Next issue, along with more recipes
lenge” recipe contest. Our testing panel fluffy frosting and tender cake was un- from our field staff and readers, the win-
found that selecting a winner was no beatable. (See page 26 to meet Mary.) ning recipes in our “Bountiful Harvest”
piece of cake! The cupcakes were lus- Lemon Curd Cupcakes, submitted contest will appear here. (See page 43
cious, from fruity and filled to iced and by Kerry Barnett-Amundson of Ocean for details on how you can enter
spiced. Judges smacked their lips with Park,Washington, won the second-place our latest national recipe contest.)
delight over banana, maple, chocolate, prize—dinner for four at the restaurant
lemon, pumpkin, peanut butter and gin-
gerbread cupcakes. Some were topped
of her choice.
Ten runners-up each received a copy ➜ Turn to page 27 for 16 pages
of recipes, including the winners of
our “Cupcake Challenge” contest, in
with nuts or sprinkles, others with ber- of our Contest Winning Annual Recipes
ries...and even small cookies. 2007 cookbook. “card” form you can clip for your file!

www.tasteofhome.com 25
Her Chocolaty Cupcakes
❉ For an easy topping, I use whipped
cream as frosting on my cupcakes.
Reap Sweet Rewards
—Dionne Fisher, Grey Eagle, Minnesota Do you enjoy a cup of coffee with a chocolaty
dessert? How about coffee in your chocolaty dessert?
❉ To add a quick filling, my mother That winning combination won over our judges in
would cut a small cone shape from the the recent “Cupcake Challenge” recipe contest.They
top of the cupcake and fill it with couldn’t resist eating every last crumb of Mary Bilyeu’s
marshmallow creme.Then,she’d cut off scrumptious Special Mocha Cupcakes, which earned
the pointed end of the cone and re- the Grand Prize of $500.00.
place the cone over the filling.It’s a fun Tender and moist with a fluffy frosting, these cute
alternative to frosting and can be easi- mocha mini cakes are made with brewed coffee and
ly packed in lunches. four kinds of chocolate—baking cocoa,chocolate sprin-
—Josie-Lynn Belmont, Woodbine, Georgia kles, and both semisweet and milk chocolate chips.
“I’m a first-class chocoholic,” says Mary, who hails from Ann Arbor,
❉ Cake flour produces lighter cup- Michigan.“I’ve been baking cupcakes for years, and I
cakes. If a recipe uses cake flour and usually tinker a bit with the recipes.This one
you don’t have any, use 1 cup all-pur- just evolved over the years.
pose f lour minus 2 tablespoons for “I’ve made cupcakes for birthday par-
each cup of cake flour called for in the ties, Cub Scouts and sporting events,”
recipe. —Barbara Frasier, Fyffe, Alabama she adds.“Plus, they’re perfect for
bake sales and...just because.”
❉ To dress up cupcake batter, try Among her favorites are ba-
adding flavored chips of your choice nana split cupcakes, with
(peanut butter,swirled,raspberry,vanil- pineapple and cherries.“But
la or chocolate). —Josie Bochek it’s hard to beat an old-fash-
Sturgeon Bay, Wisconsin ioned chocolate cupcake,”Mary
says.“And what’s not to like about
❉ If your frosting is soft and fluffy, quadruple chocolate? It’s a choco-
simply dip the cupcake tops in the holic’s dream!”
frosting mixture to frost them. Grand
—Lynette Lesmann, Minot, North Dakota Practice Makes Perfect Prize
Like most women, Mary learned to
❉ I use my cookie scoop to fill muffin cook from her mother.“She taught me
cups. Two scoops is the perfect amount the basics, like baking cookies, making
of batter for one cupcake. lasagna,and roasting chicken and turkey.
—Dannielle Larkin, St. George, Utah When I moved out on my own,I borrowed
cookbooks from the library and practiced
❉ To create a lovely presentation,I use a making the recipes.”
pastry bag and tips to decorate cupcakes. Now Mary cooks and bakes for her 16-year-old son, Je-
—Rhonda Prewitt, Poteau, Oklahoma remy, and his band mates.“I’m unusual in that I actually like them rehears-
ing at our house,” she says.“Not only do I get to hear their music, but I have hungry
❉ If you are making cupcakes ahead of teenagers who are happy to try out my recipes.”
time, return cooled cupcakes to the Mary is an administrative assistant and newsletter editor by day. In her leisure
muffin tins and cover with plastic wrap hours, she likes to read, watch baseball, study foreign languages...and enter cook-
for easy storage. —Heidi Ojeisekhoba ing contests.
Upland, California Her guidelines for making winning cupcakes, she notes, are simple:“Don’t overfill
the muffin cups, don’t overbake and don’t frost until the cupcakes are completely
❉ A packaged cake mix for a two-lay- cool. These may be basic notions, but they’re really important.”
er cake makes about 24 regular-size Win Cash! Like Mary,each issue’s Grand Prize winner is awarded $500.00 in cash.
cupcakes or 60 mini cupcakes. Turn to page 43 to learn how you can enter Taste of Home’s next national
—Taste of Home Test Kitchen recipe contest…and get your chance at the top prize!

26 Taste of Home • April/May 2007

Special Mocha Grand Lemon Curd 2nd
Prize Place
Cupcakes Cupcakes

❧ PREP: 25 min. ❧ PREP: 40 min. + chilling
❧ BAKE: 20 min. + cooling ❧ BAKE: 20 min. + cooling
Topped with a fluffy frosting and Homemade lemon curd flavors
chocolate sprinkles, these extra- these tender cupcakes that were
rich, extra-delicious cupcakes made for my brother-in-law’s
smell wonderful while baking birthday. He loves lemon and
and taste even better! gave these a big thumbs-up.
—Mary Bilyeu —Kerry Barnett-Amundson
Ann Arbor, Michigan Ocean Park, Washington


Runner- Runner-
Berry-Topped Up Coconut Pecan Up

White Cupcakes Cupcakes

❧ PREP: 30 min. ❧ PREP: 50 min.
❧ BAKE: 20 min. + cooling ❧ BAKE: 20 min. + cooling
Guests love these yummy white Pecan lovers have lots to cheer
cupcakes topped with a cream about with these luscious good-
cheese frosting.The garnish of ies. I created the recipe for my
fresh berries makes them perfect best friend, Ann, who loves Ital-
for a patriotic-themed party on ian cream cake.They have a won-
Memorial Day or the Fourth of derful aroma and fabulous flavor.
July. —Judy Kenninger —Tina Harrison
Brownsburg, Indiana Prairieville, Louisiana


MAY 2007 MAY 2007

Berry-Topped White Cupcakes Coconut Pecan Cupcakes
5 egg whites 3/4 cup sugar until light and fluffy. Beat in 5 eggs, separated 1-1/2 cups confectioners’ sugar
1/2 cup plus 2 tablespoons butter, vanilla. Combine the flour, baking powder 1/2 cup shortening 3/4 cup chopped pecans
softened and salt; add to creamed mixture alternate- 1/2 cup butter, softened Let eggs stand at room temperature for 30
1 cup sugar, divided ly with milk. 2 cups sugar minutes. In a large mixing bowl, cream
3/4 teaspoon vanilla extract Beat egg whites on medium speed until 3/4 teaspoon vanilla extract shortening, butter and sugar until light and
2-1/4 cups cake flour soft peaks form. Gradually beat in remain- 1/4 teaspoon almond extract fluffy. Add egg yolks, one at a time, beating
2-1/4 teaspoons baking powder ing sugar, about 2 tablespoons at a time, well after each. Stir in extracts. Combine
1-1/2 cups all-purpose flour
1/2 teaspoon salt on high until stiff glossy peaks form and the flour, cornstarch, baking soda and
1/4 cup cornstarch
3/4 cup milk sugar is dissolved. Fold a fourth of the egg salt; add to creamed mixture alternately
whites into batter; fold in remaining whites. 1/2 teaspoon baking soda
ICING: 1/2 teaspoon salt with buttermilk. Beat just until combined.
With a spoon, gently fill foil- or paper- In a small mixing bowl, beat egg whites
4 ounces cream cheese, softened 1 cup buttermilk
lined muffin cups two-thirds full. Bake at on high speed until stiff peaks form. Fold
1/3 cup butter, softened 350° for 18-22 minutes. Cool for 10 min- 2 cups flaked coconut
2 cups confectioners’ sugar into batter. Stir in coconut and pecans.
utes before removing from pans to wire 1 cup finely chopped pecans Fill paper-lined muffin cups three-fourths
1/2 teaspoon lemon juice racks to cool completely. FROSTING: full. Bake at 350° for 20-25 minutes or
Fresh blueberries, raspberries and sliced For icing, in a small mixing bowl, beat 1 package (8 ounces) cream cheese, until a toothpick comes out clean. Cool
strawberries cream cheese and butter until smooth. softened 10 minutes; remove from pans to wire
Place egg whites in a large mixing bowl; let Gradually beat in confectioners’ sugar and 1/4 cup butter, softened racks. Cool completely. Combine frosting
stand at room temperature for 30 minutes. lemon juice. Spread over cupcakes. Top 1/2 teaspoon vanilla extract ingredients; frost cupcakes. Store in the re-
In another mixing bowl, cream butter and with berries. Yield: 22 cupcakes. 1/4 teaspoon almond extract frigerator. Yield: 2 dozen.
Special Mocha Cupcakes MAY 2007 Lemon Curd Cupcakes MAY 2007

1-1/2 cups all-purpose flour In a small mixing bowl, combine the flour, 3 tablespoons plus For lemon curd, in a heavy saucepan, cook and stir
1 cup sugar sugar, cocoa, baking soda and salt. In a 1-1/2 teaspoons sugar sugar, lemon juice and butter until smooth. Stir a
3 tablespoons lemon juice small amount into egg; return all to pan. Bring to
1/3 cup baking cocoa small bowl, whisk the eggs, coffee, oil, 4-1/2 teaspoons butter a gentle boil, stirring constantly; cook 2 minutes
1 teaspoon baking soda vinegar and vanilla. Add to dry ingredi- 1 egg, lightly beaten longer. Stir in lemon peel. Cool 10 minutes. Cov-
ents; mix well. 1 teaspoon grated lemon peel er and chill for 1-1/2 hours or until thickened.
1/2 teaspoon salt In a mixing bowl, cream butter and sugar. Add
2 eggs Fill paper-lined muffin cups three-fourths BATTER:
eggs, one at a time, beating well after each. Add
full. Bake at 350° for 20-25 minutes or 3/4 cup butter, softened vanilla and lemon peel. Combine flour, baking
1/2 cup cold brewed coffee 1 cup sugar powder, baking soda and salt; add to creamed
until a toothpick comes out clean. Cool 2 eggs
1/2 cup vegetable oil
for 10 minutes before removing from pan mixture alternately with buttermilk.
1 teaspoon vanilla extract Fill paper-lined muffin cups three-fourths full.
3 teaspoons cider vinegar to a wire rack to cool. 1 teaspoon grated lemon peel Bake at 350° for 20-25 minutes or until a tooth-
3 teaspoons vanilla extract For frosting, in a small microwave-safe 1-1/2 cups cake flour pick comes out clean. Cool 10 minutes; remove
MOCHA FROSTING: mixing bowl, melt chips; stir until smooth. 1/2 teaspoon baking powder from pan to a wire rack. Cool completely.
1/4 teaspoon baking soda Cut a small hole in the corner of a pastry or
3 tablespoons semisweet Add butter; beat until blended. Gradually plastic bag; insert a small round pastry tip. Fill
chocolate chips 1/4 teaspoon salt
beat in confectioners’ sugar and coffee. 2/3 cup buttermilk bag with lemon curd. Insert tip 1 in. into center
3 tablespoons milk chocolate chips Pipe frosting onto cupcakes. Top with sprin- FROSTING: of each cupcake; fill with curd just until tops of
1/3 cup butter, softened 2 tablespoons butter, softened cupcakes begin to crack.
kles; gently press down. Yield: 1 dozen. Combine frosting ingredients, tinting with food
2 cups confectioners’ sugar 1/2 teaspoon vanilla extract coloring if desired; frost cupcakes. Store in the
Pinch salt refrigerator. Yield: 1 dozen.
1 to 2 tablespoons brewed coffee 2 cups confectioners’ sugar Editor’s Note: You can find confectionery roses in
1/2 cup chocolate sprinkles 2 to 4 tablespoons milk the cake decorating aisle at your grocery store.
Yellow food coloring, optional

Taste of Home • April/May 2007

Runner- Runner-
Walnut Banana Up Peanut Butter Up

Cupcakes Chocolate

❧ PREP: 25 min. Cupcakes
❧ BAKE: 20 min. + cooling
❧ PREP: 30 min.
What makes these tender banana ❧ BAKE: 25 min. + cooling
cupcakes extra special is the nut-
meg,but make sure it’s fresh.I get I didn’t have any luck finding a
requests for them all the time; peanut butter-filled chocolate
they’re amazingly good. cupcake (my two favorite fla-
—Rachel Krupp vors), so I made my favorite
Perkiomenville, Pennsylvania chocolate cupcake recipe and
experimented with the filling
until I found one I liked.
—Julie Small
Claremont, New Hampshire


Runner- Runner-
Cherry Up Pineapple Upside- Up

Gingerbread Down Cupcakes

Cupcakes ❧ PREP: 30 min.
❧ BAKE: 30 min. + cooling
❧ PREP: 30 min.
❧ BAKE: 20 min. + cooling I served as a room mother for
A sweet frosting with a hint of my three children, so I have
lemon complements these little baked cupcakes for years.These
spice cakes, each baked with a easy-to-fix, jumbo treats make an
maraschino cherry in the cen- attractive dessert for special occa-
ter.They’re a sure way of getting sions or every day.
my dad to come over for a cup —Barbara Hahn
of coffee. —Laura McAllister Park Hills, Missouri
Morganton, North Carolina


MAY 2007 MAY 2007

Cherry Gingerbread Cupcakes Pineapple Upside-Down Cupcakes
1/2 cup shortening In a large mixing bowl, cream shortening 6 tablespoons butter, cubed aside. In a small saucepan, melt butter
1 cup sugar and sugar until light and fluffy. Add eggs 1 cup packed light brown sugar over low heat; stir in brown sugar and corn
2 eggs and molasses; mix well. Combine the flour, 2 tablespoons light corn syrup syrup. Cook and stir over medium heat
1 cup molasses baking soda, ginger and cinnamon; add 1 small pineapple, peeled, cored until sugar is dissolved. Remove from the
3 cups all-purpose flour to creamed mixture alternately with but- and cut into 1/2-inch slices heat. Spoon 1 tablespoonful into each muf-
1 teaspoon baking soda termilk. Stir in walnuts. 12 maraschino cherries, well drained fin cup; top each with a pineapple slice and
Fill paper-lined muffin cups two-thirds full; 3 eggs a cherry.
1 teaspoon ground ginger
place a cherry in the center of each. Bake 2 cups sugar In a large mixing bowl, beat eggs and
1 teaspoon ground cinnamon
at 375° for 20-24 minutes or until a tooth- 1 cup vegetable oil sugar until thickened and lemon-colored.
1 cup buttermilk pick comes out clean. Cool for 10 min- Beat in the oil, sour cream and vanilla until
1/2 cup chopped walnuts 1 cup (8 ounces) sour cream
utes before removing from pans to wire smooth. Combine the flour, baking powder,
24 maraschino cherries, well drained 2 teaspoons vanilla extract
racks to cool completely. baking soda and salt. Add to egg mixture;
LEMON CREAM CHEESE FROSTING: For frosting, in a small mixing bowl, beat 2-1/2 cups all-purpose flour mix well.
4 ounces cream cheese, softened cream cheese and butter until smooth; add 1/2 teaspoon baking powder Fill muffin cups two-thirds full. Bake at
1/4 cup butter, softened vanilla and lemon peel. Gradually beat in 1/2 teaspoon baking soda 350° for 28-32 minutes or until a toothpick
1 teaspoon vanilla extract the confectioners’ sugar. Frost cupcakes. 1/2 teaspoon salt comes out clean. Cool for 5 minutes before
1 teaspoon grated lemon peel Yield: 2 dozen. Whipped topping, optional inverting onto wire racks to cool complete-
1-3/4 to 2 cups confectioners’ sugar ly. Garnish with whipped topping if desired.
Line greased jumbo muffin cups with Yield: 1 dozen jumbo cupcakes.
waxed paper; grease the paper and set

Walnut Banana Cupcakes MAY 2007 Peanut Butter Chocolate Cupcakes MAY 2007

1/4 cup butter, softened In a small mixing bowl, cream butter and 1 package (3 ounces) cream 6 tablespoons baking cocoa
3/4 cup sugar sugar. Add eggs, one at a time, beating cheese, softened 3 to 4 tablespoons milk
2 eggs well after each addition. Add banana and 1/4 cup creamy peanut butter
2 tablespoons sugar In a small mixing bowl, beat cream cheese,
1/2 cup mashed ripe banana vanilla; mix well. Combine the flour, bak-
peanut butter, sugar and milk until smooth;
1 teaspoon vanilla extract ing soda, nutmeg and salt; add to creamed 1 tablespoon milk
set aside.
1 cup all-purpose flour mixture alternately with sour cream. BATTER:
In a bowl, combine sugar, flour, cocoa,
Fill paper-lined muffin cups half full. Bake 2 cups sugar baking powder, salt and baking soda. In an-
1/2 teaspoon baking soda
at 350° for 18-22 minutes or until a tooth- 1-3/4 cups all-purpose flour other bowl, whisk the eggs, water, milk, oil
1/2 teaspoon ground nutmeg
pick comes out clean. Cool for 10 min- 1/2 cup baking cocoa and vanilla. Stir into dry ingredients just un-
1/4 teaspoon salt utes before removing from pan to a wire 1-1/2 teaspoons baking powder til moistened (batter will be thin).
1/4 cup sour cream rack to cool completely. 1 teaspoon salt Fill paper-lined jumbo muffin cups half
CREAM CHEESE FROSTING: For frosting, in a small mixing bowl, com- 1/4 teaspoon baking soda full with batter. Drop scant tablespoonfuls of
4 ounces cream cheese, softened bine cream cheese and vanilla. Gradually 2 eggs peanut butter mixture into center of each;
1/2 teaspoon vanilla extract beat in confectioners’ sugar. Frost cup- 1 cup water cover with remaining batter. Bake at 350°
1-3/4 cups confectioners’ sugar cakes; sprinkle with walnuts. Store in the 1 cup milk for 25-30 minutes or until a toothpick insert-
3 tablespoons chopped walnuts refrigerator. Yield: 1 dozen. 1/2 cup vegetable oil ed into cake comes out clean. Cool 10
2 teaspoons vanilla extract minutes; remove from pans to wire racks.
FROSTING: Cool completely.
1/3 cup butter, softened Combine frosting ingredients; frost cup-
2 cups confectioners’ sugar cakes. Store in the refrigerator. Yield: 1
dozen jumbo cupcakes.

Taste of Home • April/May 2007

Runner- Runner-
Up Up
Raspberry Chip Lover’s
Peach Cupcakes Cupcakes

❧ PREP: 25 min. ❧ PREP: 30 min.
❧ BAKE: 15 min. + cooling ❧ BAKE: 20 min. + cooling
These easy cupcakes,which start Making chocolate chip cookies is
with a cake mix, have an appeal- a challenge with three teenagers
ing combination of fresh fruit who are always trying to sample
and vanilla flavor.The delicious the dough.Their love of cookie
lemon buttercream frosting adds dough inspired the recipe for
a citrus tang to the sweet treats. these cupcakes that adults will
My family loves them! enjoy,too. —Donna Scully
—Arlene Kay Butler, Ogden, Utah Middletown, Delaware


Runner- Runner-
Chocolate Cream Up Texas Chocolate Up

Cheese Cupcakes Cupcakes

❧ PREP: 30 min. ❧ PREP: 30 min.
❧ BAKE: 25 min. + cooling ❧ BAKE: 15 min. + cooling
I got the recipe for these moist, My husband remembers his
filled cupcakes from a dear friend mother making “little black cup-
about 25 years ago. I have made cakes with caramel icing.” I nev-
them many times for my family er thought caramel icing would
and for church functions.They’re taste good on chocolate cup-
irresistible. —Vivian Morris cakes...boy, was I wrong. His
Cleburne, Texas mother passed down this recipe
to me. It’s to die for!
—Cathy Bodkins, Dayton, Virginia


MAY 2007 MAY 2007

Chocolate Cream Cheese Cupcakes Texas Chocolate Cupcakes
1 package (8 ounces) cream For filling, in a small mixing bowl, beat cream 2 cups all-purpose flour saucepan over medium heat, bring cocoa,
cheese, softened cheese and 1/2 cup sugar until smooth. Beat water, oil and butter to a boil. Gradually
2 cups sugar
1-1/2 cups sugar, divided in egg and 1/2 teaspoon salt until com- 1 teaspoon salt add to dry ingredients; mix well. Combine
1 egg bined. Fold in chocolate chips; set aside. eggs, buttermilk and vanilla; gradually add
1/2 teaspoon baking soda
1 teaspoon salt, divided In a bowl, combine flour, cocoa, baking to batter and mix well (batter will be very
soda, and remaining sugar and salt. In an- 1/4 cup baking cocoa thin).
1 cup (6 ounces) semisweet
chocolate chips other bowl, whisk water, oil and vinegar; stir 1 cup water Fill paper-lined muffin cups three-fourths
1-1/2 cups all-purpose flour into dry ingredients just until moistened. 1 cup vegetable oil full. Bake at 350° for 15-20 minutes or un-
1/4 cup baking cocoa Fill paper-lined muffin cups half full with 1/2 cup butter, cubed til a toothpick comes out clean. Cool for
1 teaspoon baking soda batter. Drop filling by heaping tablespoonfuls 2 eggs 10 minutes before removing from pans to
1 cup water into the center of each. Bake at 350° for 24- 1/3 cup buttermilk wire racks to cool completely.
1/3 cup vegetable oil 26 minutes or until a toothpick inserted in 1 teaspoon vanilla extract For icing, in a heavy saucepan, combine
1 tablespoon white vinegar cake comes out clean. Cool for 10 minutes the brown sugar, butter and milk. Cook and
FROSTING: before removing from pans to wire racks to stir over low heat until sugar is dissolved. In-
1 cup packed brown sugar
3-3/4 cups confectioners’ sugar cool completely. crease heat to medium. Do not stir. Cook for
For frosting, in a large mixing bowl, com- 1/2 cup butter, cubed 3-6 minutes or until bubbles form in center
3 tablespoons baking cocoa
bine confectioners’ sugar, cocoa, butter, 1/4 cup milk of mixture and syrup turns amber. Remove
1/2 cup butter, melted
6 tablespoons milk milk and vanilla; beat until blended. Frost 2 to 2-1/4 cups confectioners’ sugar from the heat; transfer to a small mixing
1 teaspoon vanilla extract cupcakes; sprinkle with pecans. Store in the bowl. Cool to room temperature. Gradually
In a large mixing bowl, combine the flour,
1/3 cup chopped pecans refrigerator. Yield: 20 cupcakes. beat in confectioners’ sugar. Spread over
sugar, salt and baking soda. In a large
cupcakes. Yield: 2 dozen.
Raspberry Peach Cupcakes MAY 2007 Chip Lover’s Cupcakes MAY 2007

1 cup vanilla or white chips In a microwave-safe bowl, combine the 1 package (18-1/4 ounces) white Beat in flour and confectioners’ sugar until
6 tablespoons butter, cubed chips and butter. Microwave at 70% pow- cake mix blended. Fold in chocolate chips.
1 package (18-1/4 ounces) er until melted; stir until smooth. In a large 1/4 cup butter, softened Fill paper-lined muffin cups half full with
white cake mix mixing bowl, combine the cake mix, milk, 1/4 cup packed brown sugar cake batter. Drop filling by tablespoonfuls
1 cup milk eggs, vanilla and melted chips; beat on low 2 tablespoons sugar into the center of each; cover with remaining
3 eggs speed for 30 seconds. Beat on medium for 1/3 cup all-purpose flour batter. Bake at 350° for 20-22 minutes or un-
1 teaspoon vanilla extract 2 minutes. Fold in the raspberries and 1/4 cup confectioners’ sugar til a toothpick inserted in cake comes out
peaches. 1/4 cup miniature semisweet clean. Cool for 10 minutes before removing
1 cup fresh raspberries
Fill paper-lined muffin cups three-fourths chocolate chips from pans to wire racks to cool completely.
1/2 cup chopped peeled fresh BUTTERCREAM FROSTING: For frosting, in a large mixing bowl, cream
peaches or frozen unsweetened full. Bake at 350° for 15-20 minutes or
peach slices, thawed and until a toothpick comes out clean. Cool 1/2 cup butter, softened butter, shortening and confectioners’ sugar.
chopped for 10 minutes before removing from pans 1/2 cup shortening Beat in 3 tablespoons milk and vanilla until
LEMON FROSTING: to wire racks to cool completely. 4-1/2 cups confectioners’ sugar creamy. Set aside 1 cup frosting; frost cup-
1/2 cup butter, softened For frosting, in a small mixing bowl, beat 4 tablespoons milk, divided cakes with remaining frosting.
the butter, confectioners’ sugar and lemon 1-1/2 teaspoons vanilla extract Stir baking cocoa and remaining milk in-
3 cups confectioners’ sugar
juice until smooth. Frost cupcakes. Top 1/4 cup baking cocoa to reserved frosting. Cut a small hole in a
2 tablespoons lemon juice
with fruit if desired. Yield: 2 dozen. 18 miniature chocolate chip cookies corner of a pastry or plastic bag; insert #21
Fresh raspberries and peach pieces, star tip. Fill bag with chocolate frosting. Pipe
optional Editor’s Note: This recipe was tested with Bet- Prepare cake batter according to package a rosette on top of each cupcake; garnish
ty Crocker cake mix.
directions; set aside. For filling, in a small with a cookie. Yield: 1-1/2 dozen.
mixing bowl, cream the butter and sugars.

Taste of Home • April/May 2007

Beef Brisket with Grandma’s
Mop Sauce Honey Muffins

❧ PREP: 20 min. ❧ PREP/TOTAL TIME: 30 min.
❧ BAKE: 2 hours
I remember my GrandmaWheel-
When one of our sons lived in er making these delicious muf-
the South, I learned that “mop fins—we’d eat them nice and
sauce” is traditionally prepared warm, fresh from the oven! She
for Texas ranch-style barbecues was a“pinch of this”and“handful
in batches so large that it is of that” kind of cook, so getting
brushed on the meat with a mop! the ingredient amounts correct
You won’t need that much for for this recipe was a challenge.
my recipe,but it delivers big-time Now it’s a family treasure!
flavor to this tender brisket. —Darlis Wilfer
—Darlis Wilfer West Bend, Wisconsin
West Bend, Wisconsin


Tossed Salad with Poppy Seed Cake

Carrot Dressing ❧ PREP: 20 min. + standing
❧ BAKE: 25 min. + cooling
❧ PREP/TOTAL TIME: 25 min.
As a sweet finale for my favorite
We love going to the farmers meal, this moist cake is the best.
market on summer Saturdays to It’s chock-full of poppy seeds.
buy homegrown lettuce and (Don’t forget to soak the seeds.)
fresh produce for salads. I hope The cream cheese frosting adds
you’ll try my special dressing, the final touch.This is also a tasty
made with pureed vegetables. dessert to bring to a potluck.
I’ve received compliments on its —Darlis Wilfer
flavor and pretty color. West Bend, Wisconsin
—Darlis Wilfer
West Bend, Wisconsin


MAY 2007 MAY 2007

Tossed Salad with Carrot Dressing Poppy Seed Cake
3/4 cup red wine vinegar In a blender, combine the first six ingredi- 1/3 cup poppy seeds In a small bowl, soak poppy seeds in milk
1 cup sugar ents; cover and process until smooth. 1 cup milk for 30 minutes. Place egg whites in a large
2 celery ribs, cut into chunks While processing, gradually add oil in a 4 egg whites mixing bowl; let stand at room temperature
1 small onion, cut into chunks steady stream. Transfer to a bowl or small 3/4 cup shortening for 30 minutes.
1 small carrot, cut into chunks pitcher; cover and refrigerate until serving. 1-1/2 cups sugar In another large mixing bowl, cream the
1/2 teaspoon salt In a large bowl, combine the salad in- 1 teaspoon vanilla extract shortening, sugar and vanilla. Combine
gredients. Stir dressing and serve with flour and baking powder; add to creamed
3/4 cup vegetable oil 2 cups all-purpose flour
salad. Refrigerate leftover dressing. Yield: mixture alternately with poppy seed mix-
SALAD: 2 teaspoons baking powder
10 servings (3 cups dressing). ture. Beat egg whites until soft peaks form;
8 cups spring mix salad greens CREAM CHEESE FROSTING: fold into batter.
2 medium tomatoes, cut into 1 package (8 ounces) cream Pour into a greased 13-in. x 9-in. x 2-in.
wedges cheese, softened
baking dish. Bake at 375° for 25-30 min-
1 medium cucumber, sliced 1/2 cup butter, softened utes or until a toothpick inserted near the
2 green onions, sliced 1 teaspoon vanilla extract center comes out clean. Cool on a wire
1/2 cup chow mein noodles 2 cups confectioners’ sugar rack.
1/2 cup shredded cheddar cheese For frosting, in a small mixing bowl, beat
1/2 cup dried cranberries the cream cheese, butter and vanilla until
smooth. Gradually beat in confectioners’
sugar. Spread over cake. Store in the re-
frigerator. Yield: 12-15 servings.

Beef Brisket with Mop Sauce MAY 2007 Grandma’s Honey Muffins MAY 2007

1/2 cup water In a large saucepan, combine the first 2 cups all-purpose flour In a bowl, combine the flour, sugar, bak-
1/4 cup cider vinegar seven ingredients. Bring to a boil, stirring 1/2 cup sugar ing powder and salt. In another bowl, whisk
1/4 cup Worcestershire sauce constantly. Reduce heat; simmer for 5 min- 3 teaspoons baking powder the egg, milk, butter and honey; stir into
1/4 cup ketchup utes, stirring occasionally. Remove from 1/2 teaspoon salt dry ingredients just until moistened.
1/4 cup dark corn syrup the heat. 1 egg Fill greased or paper-lined muffin cups
2 tablespoons vegetable oil Place the brisket in a shallow roasting 1 cup milk three-fourths full. Bake at 400° for 15-18
pan; pour sauce over the top. Cover and minutes or until a toothpick comes out
2 tablespoons prepared mustard 1/4 cup butter, melted
bake at 350° for 2 to 2-1/2 hours or until clean. Remove from pan to a wire rack.
1 fresh beef brisket (3 pounds) 1/4 cup honey
meat is tender. Let stand for 5 minutes. Serve warm. Yield: 1 dozen.
Thinly slice meat across the grain. Yield:
10-12 servings.
Editor’s Note: This is a fresh beef brisket, not
corned beef. The meat comes from the first
cut of the brisket.

Taste of Home • April/May 2007

Hungarian Sour Cream
Chicken Paprikash Cucumbers

❧ PREP: 20 min. ❧ PREP: 15 min. + chilling
❧ BAKE: 1-1/2 hours
My mom always serves these
My mom learned to make this sweet-tart cucumbers with her
tender chicken dish when she Hungarian Chicken Paprikash.
volunteered to help prepare the The sauce is creamy, and the cu-
dinners served at her church.It’s cumbers have a nice crunch.
my favorite main dish, and the —Pamela Eaton
gravy—seasoned with paprika, Lambertville, Michigan
sour cream and onion—is the fin-
ishing touch. —Pamela Eaton
Lambertville, Michigan

✓ Includes Nutrition Facts.


Spaetzle Tart Cherry

Dumplings Lattice Pie
❧ PREP/TOTAL TIME: 15 min. ❧ PREP: 20 min.
❧ BAKE: 40 min. + cooling
These tender homemade noo-
dles take just minutes to make Whenever my mom is invited to
and are a natural accompaniment a party or potluck, everyone re-
to Mom’s chicken.They’re won- quests one of her homemade
derful with the chicken gravy or double-crust fruit pies. In the
simply buttered and sprinkled summer,she uses fresh,tart cher-
with parsley. —Pamela Eaton ries from my dad’s trees for this
Lambertville, Michigan recipe. —Pamela Eaton
Lambertville, Michigan


MAY 2007 MAY 2007

Spaetzle Dumplings Tart Cherry Lattice Pie
2 cups all-purpose flour In a large bowl, stir the flour, eggs, milk and 1-1/3 cups sugar In a large bowl, combine sugar and flour;
4 eggs, lightly beaten salt until smooth (dough will be sticky). In 1/3 cup all-purpose flour stir in cherries and extract. Line a 9-in. pie
1/3 cup milk a large saucepan, bring water to a boil. 4 cups fresh or frozen unsweetened plate with bottom pastry; trim to 1 in. be-
2 teaspoons salt Pour dough into a colander or spaetzle pitted tart cherries, thawed and yond edge of plate. Pour filling into crust.
maker coated with nonstick cooking spray; drained Dot with butter.
2 quarts water
place over boiling water. 1/4 teaspoon almond extract Roll out remaining pastry; make a lat-
1 tablespoon butter
With a wooden spoon, press dough un- Pastry for double-crust pie (9 inches) tice crust. Seal and flute edges. Cover
til small pieces drop into boiling water. 2 tablespoons butter, cut into small edges loosely with foil.
Cook for 2 minutes or until dumplings are pieces Bake at 425° for 20 minutes. Reduce
tender and float. Remove with a slotted heat to 375°. Remove foil; bake 20-25 min-
spoon; toss with butter. Yield: 6 servings. utes longer or until crust is golden brown
and filling is bubbly. Cool on a wire rack.
Yield: 6-8 servings.

Hungarian Chicken Paprikash MAY 2007 Sour Cream Cucumbers MAY 2007

1 large onion, chopped In a large skillet, saute onion in butter until 1/2 cup sour cream
1/4 cup butter, cubed tender. Sprinkle chicken with paprika, salt 3 tablespoons white vinegar
4 to 5 pounds broiler/fryer chicken and pepper; place in an ungreased roast- 1 tablespoon sugar
pieces ing pan. Spoon onion mixture over chicken. Pepper to taste
2 tablespoons paprika Add hot water. Cover and bake at 350° 4 medium cucumbers, thinly sliced
1 teaspoon salt for 1-1/2 hours or until chicken juices run 1 small sweet onion, thinly sliced
1/2 teaspoon pepper clear. and separated into rings
1-1/2 cups hot water Remove chicken and keep warm. In a
small saucepan, combine cornstarch and In a serving bowl, combine the sour cream,
2 tablespoons cornstarch
cold water until smooth. Whisk in pan juices vinegar, sugar and pepper. Stir in cucum-
2 tablespoons cold water bers and onion. Cover and refrigerate for
with onion. Bring to a boil over medium
1 cup (8 ounces) sour cream at least 4 hours. Serve with a slotted
heat; cook and stir for 2 minutes or until
thickened. Remove from the heat. Stir in spoon. Yield: 8 servings.
sour cream. Serve with chicken. Yield: 6 Nutrition Facts: 3/4 cup (prepared with re-
servings. duced-fat sour cream) equals 52 calories, 1 g
fat (1 g saturated fat), 5 mg cholesterol, 10
mg sodium, 8 g carbohydrate, 2 g fiber, 3 g pro-
tein. Diabetic Exchange: 1-1/2 vegetable.

Taste of Home • April/May 2007

Festive Rice Salad Ham Bundles
❧ PREP: 30 min. + cooling ❧ PREP: 55 min. + rising

❧ BAKE: 20 min.
I tasted a salad similar to this one
at a friend’s house, and I was de- Whenever I serve ham, I can’t
termined to re-create it at home. wait for the leftovers so I can
After several tries,I came up with make these tasty ham buns.I like
this sweet-tart concoction. It’s to serve them with homemade
easy to prepare and colorful,too. bean or split pea soup. My hus-
—Terri Simpson band warms them up for break-
Palm Harbor, Florida fast,too. —Chris Sendelbach
Henry, Illinois

✓ Includes Nutrition Facts.


Sesame-Almond Frozen Peanut

Romaine Salad Parfait Pies
❧ PREP/TOTAL TIME: 25 min. ❧ PREP: 20 min. + freezing
This crisp and crunchy salad is Folks will think you went to a
one of my favorites, and it’s pop- lot of trouble to make these lus-
ular at potlucks, too.We espe- cious pies,but with just six ingre-
cially enjoy this recipe when the dients, they’re quite simple to
lettuce is fresh from the garden. make.The crowd-pleasing des-
—Diane Alger sert will be the hit of any potluck
Hebron, Connecticut or party. —Anne Powers
Munford, Alabama


MAY 2007 MAY 2007

Sesame-Almond Romaine Salad Frozen Peanut Parfait Pies
1/2 cup butter, cubed In a large skillet, melt butter and sugar over 1 package (8 ounces) cream In a large mixing bowl, beat cream cheese
1 tablespoon sugar medium heat. Add the noodles, sesame cheese, softened and condensed milk until smooth; fold in
2 packages (3 ounces each) ramen seeds and almonds. (Discard seasoning 1 can (14 ounces) sweetened whipped topping. Spread a fourth of the
noodles, crushed packets from noodles or save for another condensed milk mixture into each pie shell. Drizzle each
1/3 cup sesame seeds use.) Cook and stir for 6-8 minutes or until 1 carton (16 ounces) frozen with a fourth of the fudge topping; sprin-
whipped topping, thawed
1/4 cup slivered almonds browned; set aside. In a large salad bowl, kle each with 1/2 cup peanuts. Repeat
toss the romaine and onions. 2 pastry shells (9 inches), baked layers.
2 bunches romaine, torn
In a jar with a tight-fitting lid, combine the 1 jar (11-3/4 ounces) hot fudge ice Cover and freeze for 4 hours or over-
4 green onions, thinly sliced cream topping, warmed
DRESSING: dressing ingredients; shake well. Just be- night. Remove from the freezer 5 minutes
fore serving, drizzle over romaine mix- 2 cups dry roasted peanuts before cutting. Yield: 2 pies (6-8 servings
3/4 cup olive oil
ture; top with noodle mixture. Toss to coat. each).
1/3 cup sugar
Yield: 12 servings.
1/4 cup red wine vinegar
1 tablespoon soy sauce

Festive Rice Salad MAY 2007 Ham Bundles MAY 2007

3/4 cup uncooked long grain rice Cook rice according to package directions; 1 package (1/4 ounce) active dry yeast enough remaining flour to form a soft dough.
1 package (10 ounces) frozen peas, cool. In a large bowl, combine rice, peas, 1/4 cup warm water (110° to 115°) Turn onto a lightly floured surface; knead un-
thawed red pepper, onions and cranberries. In a 3/4 cup warm milk (110° to 115°) til smooth and elastic, about 8 minutes. Place
1/2 cup shortening in a greased bowl, turning once to grease
1 small sweet red pepper, chopped small bowl, whisk dressing ingredients. top. Cover and let rise in a warm place until
3/4 cup chopped green onions Drizzle over salad and toss to coat. Re- 3 eggs, lightly beaten
1/2 cup sugar doubled, about 1 hour.
1/2 cup dried cranberries frigerate until serving. Yield: 12 servings. Meanwhile, in a large skillet, saute onion in
1-1/2 teaspoons salt
DRESSING: Nutrition Facts: 1/2 cup equals 172 calories, 2 tablespoons butter until tender. Add ham and
4-1/2 to 4-3/4 cups all-purpose flour
9 g fat (1 g saturated fat), 0 cholesterol, 77 mix well; set aside.
1/2 cup canola oil FILLING:
mg sodium, 21 g carbohydrate, 2 g fiber, 2 g Punch the dough down. Turn onto a lightly
1/3 cup white vinegar 1 large onion, finely chopped floured surface; divide into thirds. Roll each
protein. Diabetic Exchanges: 1-1/2 fat, 1 5 tablespoons butter, divided
3 tablespoons sugar starch, 1 vegetable. portion into a 16-in. x 8-in. rectangle. Cut
4 cups cubed fully cooked ham, each rectangle into eight squares. Place a ta-
1/2 teaspoon dill weed coarsely ground
blespoonful of ham mixture in the center of
1/4 teaspoon salt 4 bacon strips, cooked and each square. Add bacon, olives and/or cheese
1/4 teaspoon ground mustard crumbled, optional
if desired. Fold up corners to center of dough;
1/4 to 1/3 cup sliced pimiento-stuffed
1/8 teaspoon pepper seal edges.
olives, optional
Place 2 in. apart on greased baking sheets.
1/2 to 3/4 cup shredded cheddar
cheese, optional Cover and let rise in a warm place until dou-
bled, about 45 minutes. Melt remaining butter;
In a large mixing bowl, dissolve yeast in warm brush over dough. Bake at 350° for 16-20 min-
water. Add the milk, shortening, eggs, sugar, utes or until golden brown and filling is heated
salt and 2 cups flour; beat until smooth. Add through. Refrigerate leftovers. Yield: 2 dozen.

Taste of Home • April/May 2007

Rhubarb Biscuit Mac ’n’ Cheese
Coffee Cakes For a Bunch

❧ PREP: 45 min. ❧ PREP: 30 min.
❧ BAKE: 30 min. ❧ BAKE: 35 min.
This big recipe makes 10 coffee You’ll satisfy the crowd with this
cakes—perfect for a church rich, comforting dish.The maca-
breakfast or other large gather- roni tastes wonderful covered in
ing.Starting with refrigerated bis- an easy-to-make, creamy home-
cuits makes preparation a snap! made cheese sauce. It’s always a
As these coffee cakes bake, the favorite at potlucks.
enticing aroma of rhubarb and —Dixie Terry
cinnamon will send everyone Goreville, Illinois
running your way.
—Carla Hodenfield
Ray, North Dakota


Asparagus Biscuit
Brunch Pockets Mushroom Bake
❧ PREP: 20 min. ❧ PREP: 20 min.
❧ BAKE: 15 min. ❧ BAKE: 15 min.
I always receive compliments Mushroom lovers will appreciate
on these yummy asparagus bun- this home-style, biscuit-topped
dles.They’re great for brunch or dish. The recipe was passed
when served as a side dish with down from my aunt, and it’s a
dinner. —Cynthia Linthicum hit with my family.
Towson, Maryland —Dawn Esterly
Meadville, Pennsylvania


MAY 2007 MAY 2007

Asparagus Brunch Pockets Biscuit Mushroom Bake
1 pound fresh asparagus, trimmed In a large saucepan, bring 1/2 in. of water 1 pound sliced fresh mushrooms In a large skillet, saute mushrooms in but-
and cut into 1-inch pieces to a boil. Add asparagus; cover and boil for 2 tablespoons butter ter. Stir in flour until blended. Gradually add
4 ounces cream cheese, softened 3 minutes. Drain and set aside. 3 tablespoons all-purpose flour broth and milk. Bring to a boil; cook and
1 tablespoon milk In a small mixing bowl, beat the cream 1 cup chicken broth stir for 2 minutes or until thickened and
1 tablespoon mayonnaise cheese, milk and mayonnaise until smooth. 1/2 cup milk bubbly. Remove from the heat. Stir in the
1 tablespoon finely chopped onion Stir in onion, pimientos, salt and pepper. 1 tablespoon lemon juice lemon juice, onion powder, garlic powder,
1 tablespoon diced pimientos Unroll crescent dough and separate in- salt, pepper and paprika.
1 teaspoon onion powder
1/8 teaspoon salt to triangles; place on an ungreased baking Pour into a greased 11-in. x 7-in. x 2-in.
1 teaspoon garlic powder
Pinch pepper sheet. Spoon 1 teaspoon of cream cheese baking dish. Arrange biscuits over the
mixture into the center of each triangle; top 1/4 teaspoon salt top. Bake, uncovered, at 375° for 15-20
1 tube (8 ounces) refrigerated 1/4 teaspoon pepper
crescent rolls with asparagus. Top each with another tea- minutes or until biscuits are golden brown.
spoonful of cream cheese mixture. Bring 1/4 teaspoon paprika Let stand for 5 minutes before serving.
2 teaspoons butter, melted
three corners of dough together and twist; 1 tube (12 ounces) refrigerated Yield: 5 servings.
1 tablespoon seasoned bread biscuits
crumbs pinch edges to seal.
Brush with butter; sprinkle with bread
crumbs. Bake at 375° for 15-18 minutes
or until golden brown. Yield: 8 servings.

Rhubarb Biscuit Coffee Cakes MAY 2007 Mac ’n’ Cheese for a Bunch MAY 2007

10 tubes (12 ounces each) Divide biscuits among 10 ungreased 9-in. 3 packages (two 16 ounces, one 7 Cook macaroni according to package di-
refrigerated buttermilk biscuits pie plates; top each with 2 cups rhubarb. ounces) elbow macaroni rections until almost tender. Meanwhile, in
20 cups sliced fresh or frozen In a large mixing bowl, combine the sugar, 1-1/4 cups butter, divided a large soup kettle, melt 1 cup butter. Stir
rhubarb (about 6 pounds) cornstarch, eggs, sour cream, cream and 3/4 cup all-purpose flour in flour and salt until smooth. Gradually
2-1/2 cups sugar vanilla. Beat on high for 2 minutes; pour 2 teaspoons salt stir in milk. Bring to a boil; cook and stir for
5 teaspoons cornstarch over rhubarb. 3 quarts milk 2 minutes or until thickened. Reduce heat.
10 eggs, beaten Combine sugar and cinnamon; sprinkle 3 pounds sharp cheddar cheese, Add cheese, stirring until melted. Drain
5 cartons (16 ounces each) sour over filling. Bake, uncovered, at 350° for shredded macaroni; stir into sauce.
cream 30-35 minutes or until golden brown and 1-1/2 cups dry bread crumbs Transfer to three greased 13-in. x 9-in.
1 pint heavy whipping cream set. Remove to wire racks. Serve warm. x 2-in. baking dishes. Melt remaining but-
2-1/2 teaspoons vanilla extract Refrigerate leftovers. Yield: 10 coffee ter; toss with bread crumbs. Sprinkle over
TOPPING: cakes (8 servings each). casseroles. Bake, uncovered, at 350° for
3 tablespoons sugar Editor’s Note: If using frozen rhubarb, measure 35-40 minutes or until golden brown. Yield:
1-3/4 teaspoons ground cinnamon rhubarb while still frozen, then thaw complete- 36 servings (1 cup each).
ly. Drain in a colander, but do not press liquid

Feeding a hungry crowd?

Find lots more crowd-pleasing recipes at

Taste of Home • April/May 2007

Cuban Pork Rhubarb
Sandwiches Sticky Buns

❧ PREP: 30 min. + marinating ❧ PREP: 25 min. + rising
❧ BAKE: 25 min. + standing ❧ BAKE: 20 min.
Seasoned pork, a homemade rel- These gooey cinnamon rolls
ish and Swiss cheese come to- don’t last long at my house.All
gether deliciously in this mouth- of us enjoy the zippy rhubarb
watering sandwich.The tangy sauce...it’s so pretty and makes
taste is terrific. these rolls special.
—Connie Zangla —Kathy Kittell
Annandale, Minnesota Lenexa, Kansas


Lemon-Dill Herbed
Chicken Popover Lamb Kabobs
❧ PREP: 30 min. ❧ PREP: 15 min. + marinating
❧ BAKE: 25 min. ❧ GRILL: 20 min.
Don’t be surprised if this one- These colorful kabobs are hard to
dish meal disappears quickly.The resist. The herbed marinade not
crisp golden popover has a delec- only tenderizes the meat, but
table and hearty filling. It’s great adds delightful flavor to the lamb
for a dinner party. and veggies. —Janet Dingler
—Patricia Tjugum Cedartown, Georgia
Tomahawk, Wisconsin


MAY 2007 MAY 2007

Lemon-Dill Chicken Popover Herbed Lamb Kabobs
3 tablespoons butter, melted, Brush the bottom of a deep-dish pie plate with 1 cup vegetable oil In a bowl, combine the first nine ingredi-
divided 1 tablespoon butter; set aside. In a small mix- 1 medium onion, chopped ents. Pour 1 cup into a large resealable
1 cup all-purpose flour ing bowl, combine flour and salt. Beat in the 1/2 cup lemon juice plastic bag; add lamb. Seal bag and turn to
1/2 teaspoon salt eggs, milk and remaining butter until smooth. coat; refrigerate for 6-8 hours. Cover and
Pour into prepared pie plate. 1/2 cup minced fresh parsley
6 eggs 3 to 4 garlic cloves, minced refrigerate remaining marinade for basting.
Bake at 400° for 20 minutes. Reduce
1 cup milk Drain and discard marinade. On eight
heat to 350°; bake 5-10 minutes longer or un- 2 teaspoons salt
FILLING: til golden brown and center is set. metal or soaked wooden skewers, alter-
2 teaspoons dried marjoram
2 medium carrots, chopped In a microwave-safe bowl, combine carrots, nately thread the lamb, onion and peppers.
2 teaspoons dried thyme
1 cup fresh broccoli florets broccoli, onion and butter. Cover and mi- Grill, uncovered, over medium-hot heat for
crowave on high for 5-10 minutes or until veg- 1/2 teaspoon pepper 8-10 minutes on each side or until meat
1 medium onion, chopped 2 pounds boneless lamb, cut into
etables are crisp-tender; set aside. In anoth- reaches desired doneness, basting fre-
1 tablespoon butter er microwave-safe bowl, combine chicken, 1-inch cubes
quently with reserved marinade. Yield: 8
2 cups cubed cooked chicken soup, red pepper, lemon juice and dill. Cov- 1 medium red onion, cut into servings.
1 can (10-3/4 ounces) condensed er and microwave on high for 3-4 minutes or wedges
cream of chicken soup, undiluted until red pepper is tender, stirring once. Stir 1 large green pepper, cut into
1 medium sweet red pepper, diced in cheese and half of the vegetable mixture. 1-inch pieces
1 tablespoon lemon juice Spoon chicken mixture into center of 1 large sweet red pepper, cut into
popover. Surround with remaining vegetable 1-inch pieces
1 teaspoon dill weed mixture. Cut into wedges; serve immediately.
1/2 cup shredded cheddar cheese Yield: 6 servings.
Editor’s Note: This recipe was tested in a 1,100-
watt microwave.
Cuban Pork Sandwiches MAY 2007 Rhubarb Sticky Buns MAY 2007

1 small red onion, thinly sliced For relish, in a small saucepan over medium 1 package (16 ounces) hot roll mix the rhubarb, brown sugar, corn syrup and
1 cup water heat, bring onion and water to a boil. Cook 4 tablespoons sugar, divided remaining butter. Bring to a boil; cook and
1 jar (7-1/4 ounces) roasted sweet and stir for 1 minute; drain. Transfer to a 1 cup warm water (120° to 130°) stir for 3 minutes. Pour into an ungreased
red peppers, drained and chopped bowl; add roasted peppers, vinegar, garlic, 1 egg, beaten 13-in. x 9-in. x 2-in. baking dish.
1/3 cup cider vinegar oregano, salt, pepper and cumin. Let stand 2 tablespoons plus 1/2 cup butter, On a lightly floured surface, roll dough in-
2 garlic cloves, peeled and halved at room temperature for 1 hour. Discard gar- softened, divided to a 15-in. x 10-in. rectangle. Combine
1/2 teaspoon dried oregano lic. (Relish can be made ahead and stored in 2 cups sliced fresh or frozen cinnamon and remaining sugar; sprinkle
1/4 teaspoon salt the refrigerator for up to 1 week.) rhubarb over dough. Roll up jelly-roll style, starting
1/4 teaspoon pepper In a small bowl, mash the minced gar- 1/2 cup packed brown sugar with a long side; pinch seam to seal.
lic, cumin and salt. Rub over tenderloin; 1/2 cup light corn syrup Cut into 12 slices. Place cut side down
1/4 teaspoon ground cumin
place in a shallow baking pan. Bake, uncov- 2 teaspoons ground cinnamon over rhubarb sauce. Cover; let rise in a
ered, at 425° for 25-30 minutes or until a warm place until doubled, about 30 minutes.
1 garlic clove, minced meat thermometer reads 160°. Let stand In a large mixing bowl, combine the hot Bake at 375° for 20-25 minutes or until
1 teaspoon ground cumin for 10 minutes; thinly slice pork. roll mix with contents of yeast packet and golden brown. Immediately invert onto a
1/2 teaspoon salt Heat oil in a large skillet over medium heat. 2 tablespoons sugar. Stir in the water, serving platter. Serve warm. Yield: 1
1 pork tenderloin (about 1 pound) Top four slices of bread with pork, desired egg and 2 tablespoons butter to form a dozen.
1 teaspoon olive oil amount of relish and two slices of cheese; soft dough. Turn onto a floured surface.
8 slices sourdough bread top with remaining bread. Cook sandwiches Knead until smooth, about 5 minutes.
8 slices Swiss cheese for 2-4 minutes on each side or until golden Cover and let rest for 5 minutes.
brown. Yield: 4 servings (2 cups relish). Meanwhile, in a large saucepan, combine

Taste of Home • April/May 2007

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and sizes of cans, packages and pans.
Please include a few words about the
recipe and a bit about yourself.
Or, type or print each recipe on one
side of an 8-1/2- x 11-inch sheet of
paper. Send entries to “Slow-Cooked Fa-
vorites,” Taste of Home, 5925 Country

Slow-Cooked Favorites
Your best slow cooker recipe could win $500.00!
Lane, Greendale WI 53129. Remember
to include your name, address and
phone number on each entry.
Entries become the property of
Reiman Publications.
Our judges want to sample your hearty delights that win compliments. Recipes that are not among the
most treasured “set it and forget it” Casseroles and Breakfast Bakes. contest winners may be published in
recipes for TOH’s next national contest, These one-pot comfort foods are potential a future issue of TOH, in a cookbook
“Slow-Cooked Favorites.” Enter tried-and- prize-winners, too. Send in recipes for or on our Web site (www.tasteofhome.
true recipes you prepare in a slow cook- creamy chicken enchiladas,easy egg dish- com).
er. For instance… es and spaghetti beef bake (to name a few).
Main dishes. We’re eager to taste Baked Treats. Since a slow cooker Get Those Recipes In
mouth-watering entrees such as tender can work as a mini oven,we’d like sweets Don’t be poky about sending in your
beef brisket, savory pork chops and as well.Goodies like peach cobbler,deca- recipes, though! Tuck in any tips and
chicken cacciatore...meals that can be dent fudge brownies and baked stuffed hints you’ve found helpful for prepar-
assembled in the pot early in the day and apples immediately come to mind. ing your dish.
left to simmer to their finest hour. Party Foods. Be sure to remember The “Slow-Cooked Favorites” contest
Soups and Stews. Our spoons are lazy-day relishes, mulled ciders and yum- will close on June 15, 2007. Winners
ready for chunky chili, three-bean soup, my appetizers,including tangy meatballs, will be featured in the Feb/Mar ’08 issue.
chicken and dumplings, and any other zesty cheese dip and cocktail franks. GREAT PRIZES! The Grand Prize win-
ner will receive $500.00 in cash. Second

Last Chance... place wins dinner for four at the restaurant

of the winner’s choice.
To Enter Your Turkey Specialties Ten runners-up will receive a free
copy of our Contest Winning Annual
Wing your recipes our way for the “Let’s Talk Turkey” contest. It closes
Recipes 2007 cookbook.
on April 15, 2007.
Tasty turkey casseroles, satisfying soups and stuffings, Plus, one of our winners
yummy potpies, savory sandwiches, fresh salads and may be selected to appear
mouth-watering appetizers are just some of the foods we on national television with
hope to gobble up...so act fast! Taste of Home Editor in
Enter on our Web site or E-mail entries by April 15, Chief Catherine Cassidy.
2007, to recipes@tasteofhome.com. Please write “Let’s The Early Show on CBS gives viewers a
Talk Turkey” on the subject line and include your name and street “taste of home” by spotlighting some of
address. Or send to “Let’s Talk Turkey,” Diane Werner, Food Direc- the delicious prize-winners in our nation-
tor, 5925 Country Lane, Greendale WI 53129. See the contest an- al recipe contests.
nouncement above for a general guide. For more information, visit our
Web site at www.tasteofhome.com.
www.tasteofhome.com 43
These Barnyard Cupcakes Miniature semisweet chocolate chips
fantastic ❧ PREP: 1 hour 20 min. Black and red decorating gel

farm treats ❧ BAKE: 55 min. + cooling Miniature M&M’s baking bits

Assorted candies (pink mint candy lozenges, Good
cultivate “My friend Kathy grew up on a farm, so I
& Plenty candies and Brach’s white dessert mints)
thought a ‘Farmer in the Dell‘ theme would be
fun for kids perfect for her baby shower,“ writes field editor Candy corn
and adults Colleen Palmer of Epping, New Hampshire.The
Prepare golden cake batter according to package di-
alike. pig and chick cupcakes are adorable next to this
rections. Pour into a greased and waxed paper-lined
bright red cake barn.And don’t forget the sun!
13-in. x 9-in. x 2-in. baking pan. Bake at 350° for
1 package (18-1/2 ounces) butter recipe 33-38 minutes or until a toothpick inserted near the
golden cake mix
center comes out clean. Cool for 15 minutes before re-
1 package (18-1/4 ounces) devil’s food moving from pan to a wire rack.
cake mix Prepare devil’s food cake batter according to pack-
4 cans (16 ounces each) vanilla frosting age directions. Fill 24 paper-lined muffin cups two-
Red, blue, pink and yellow paste food coloring thirds full. Bake at 350° for 21-26 minutes or until a
toothpick comes out clean. Cool for 10 minutes before
removing from pans to wire racks.
Tint 1 cup frosting red. Frost two-thirds of the
cake, forming a barn shape; spread frosting on sides
of barn. For sky, tint 2/3 cup frosting blue; frost remain-
ing top and sides of cake.
Outline barn roof with chocolate chips. Insert a #6
round tip into a pastry bag; fill bag with 1/4 cup
white frosting. Outline barn doors and window. With
black decorating gel and an M&M’s baking bit, add
a spiderweb and spider.
For pigs, tint 1 cup frosting pink; frost 12 cup-
cakes. Attach baking bits for eyes, pink candy
lozenges for snouts, chocolate chips for nostrils
and Good & Plenty candies for ears.
For chicks, tint 2 cups frosting yel-
low; transfer to a pastry bag. Insert a
#17 star tip; pipe frosting onto 11 cup-
cakes. Pipe heads and wings. Deco-
rate with dessert mints, baking bits
and candy corn.
For sun, frost remaining
cupcake with yellow frosting.
Position candy corn around
edges. Form a face with
chocolate chips and red
decorating gel. Yield: 1
cake (12-15 servings) plus
2 dozen cupcakes.
Editor’s Note: Use of a coupler
ring will allow you to easily
change pastry tips for
different de-

Monkeying Around... 1 package (18-1/4 ounces) each vanilla
chocolate cake mix wafer. Place a
1 can (16 ounces) chocolate wafer on each
frosting cupcake, with the
24 vanilla wafers rounded edge of
Black and red decorating gel wafer near edge of
48 light blue, dark blue or white milk cupcake, for face.
chocolate M&M’s Add dots of black gel
Monkey 12 peanut butter cream-filled
for nostrils. With red gel,
Cupcakes sandwich cookies pipe a mouth on each.
Place the M&M’s above
❧ PREP: 30 min. Prepare cake batter; bake ac- wafers for eyes; add dots of black
❧ BAKE: 20 min. + cooling cording to package direc- gel for pupils. Using reserved
Kids’ eyes will light up when they see tions for cupcakes. Cool frosting and a #16 star tip,
these cute jungle goodies. “They never completely on wire racks. pipe hair. Carefully sepa-
fail to make my grandkids smile, and Set aside 1/4 cup frosting. rate sandwich cookies;
they’re always a hit at bake sales,” Frost cupcakes with remaining cut each in half. Position
says Sandra Seaman of Greensburg, frosting. With a serrated knife, one on each side of cup-
Pennsylvania. cut off and discard a fourth from cakes for ears. Yield: 2 dozen.

Open Our On-Line Sometimes You

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starting April 10, 2007.

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Taste of Home Plus, our new on-line newsletter for

subscribers, has even more winning cupcake recipes and
tips for you. Enjoy:
● Eight dazzling cupcakes, including Toffee Mocha Cup-
cakes (above).
● Fun and easy decorating ideas.
● An instructional video on how to make graduation-hat
Just click on www.tasteofhome.com/plus, log in and
enjoy the delicious “extras” we have for you.

www.tasteofhome.com 45
Touring Country Kitchens


Her New Kitchen

Takes the Cake!
By Dawn Andrews raised the ceiling and installed new light-
Prosser, Washington ing. Mike, who’s a diversified farmer, re-
placed the old linoleum floor with easy- was a big chore, mainly because of the
Imagine a cramped, ’70s- care laminate wood flooring. And we re- tight space.This changed dramatically
style kitchen with worn wal- moved the old pantry and slid the garage when we replaced our U-shaped island
nut cabinets and an oddly door over 30 inches…opening up 17 with a rectangular one. Our youngest
sized pantry. Add a blended feet of space for floor-to-ceiling cabinets. son,Macauley,15,enjoys eating his break-
family of seven, two grandchil- fast here (there’s seating for two), and I
dren and a busy cake-decorat- Lots of Storage rely on the space for food prep and buf-
ing business, and you can un- The two-toned cabinets have cream- fet-style entertaining. Guests can easily
derstand why my husband, Mike, and I colored, laminate frames and honey oak walk from the kitchen into the dining
decided to give the outdated kitchen a doors covered in baked-on vinyl. Sever- room, without trying to get around a
much-needed face-lift. al have glass doors and interior lights clunky island.
We began by gutting the entire room. that show off my blue-trimmed pottery
We tore out the old recessed lights, pieces.The oversized drawers are great Designed with Business in Mind
for towels and linens. I planned my kitchen around my cake
My new pantry is the best. I business, even though I opened a cake
Hall Desk Ovens Pantry was constantly rearranging and shop in town (25 miles away) shortly af-
Refrigerator Garage rotating groceries in the old ter the remodel. I create novelty cakes
one. Every nook and cranny and have made wedding cakes for sev-
was overflowing. Now I just eral of my nieces and nephews.


open the door and pull out the Now I can do extra baking at home
drawers. It’s so much more ef- without feeling cramped.There’s a place

ficient and manageable.And I to store my baking supplies and a large
have storage space to spare! cubbyhole in the island for my 10-quart
Bay Window
Cooking in the old kitchen commercial mixer. My double convec-

46 Taste of Home • April/May 2007

Photos: Tedd Cadd, www.teddcaddphoto.com

Dawn’s 10-quart mixer tucks under the

island (above). She loves her pantry (below).

Mike and Dawn Andrews (right) and their

children, Michaela, 18, and Macauley,
15, enjoy having family dinners in the
dining room (below). Once the old kitch-
tion ovens are wonderful for running a en (inset, far left) was gutted, the An-
cake business.And the roomier kitchen drewses installed floor-to-ceiling cabi-
nets, laminate flooring and a new island.
also allowed for a large refrigerator, a
ceramic-topped stove and a handy work
desk. I had wanted these conveniences
for so long, and now I’ve got them!
Since we’re also wine grape growers,
I chose a grape theme for my kitchen. I
really like the burgundy wallpaper bor-
der, with its pretty, blue grapes. It com-
plements the country-blue carpeting in
the dining room and the grape knick-
knacks throughout the kitchen.
I have other collections that I work in-
to the decor as well,such as chickens and
asparagus pieces.My favorite collection is
my red dishes, which I display in the din-
ing room hutch. Most of the accents and
pieces decorating the kitchen have won-
derful memories connected to them.
I love every inch of my new
kitchen.It has truly been a blessing!

www.tasteofhome.com 47
Budget Meal

Turn leftover ham
and eggs into a
main dish that’s
thrifty, too!


Our Test Kitchen matched up a sa- • “I make this refreshing Orange Slush 1/2 teaspoon Worcestershire sauce
vory ham and biscuits recipe with two as a ‘cool’ snack for my family, but it’s al- 1/8 teaspoon pepper
more reader favorites for this inviting so a delightful addition to a meal,” says
3 tablespoons all-purpose flour
menu.You won’t feel like you’re serving field editor Amy Voights of Brodhead,
your family leftovers...plus, you can put Wisconsin.“Sometimes I add strawber- 1-3/4 cups milk
it on the table for just $1.96 a plate! ries or use different fruit juices.” 3 hard-cooked eggs, chopped
1 tablespoon minced fresh parsley
• Billie George from Saskatoon,Saskatch- After-Holiday 73¢ In a bowl, combine the flour, baking pow-
ewan puts her extra ham and hard- Ham on Biscuits der and salt. Cut in butter until mixture re-
cooked eggs to good use by making tasty
❧ PREP/TOTAL TIME: 30 min. sembles coarse crumbs. Stir in milk just
After-Holiday Ham on Biscuits with a
1 cup all-purpose flour until moistened. Turn onto a lightly floured
creamy white sauce.“When my chil-
surface; knead 8-10 times.
dren were young,they loved to color lots 2 teaspoons baking powder
Pat or roll out to 1/2-in. thickness; cut
of Easter eggs, so this recipe was a great 1/4 teaspoon salt with a floured 2-1/2-in. biscuit cutter. Place
way to use them up,” she writes. 3 tablespoons cold butter 2 in. apart on a greased baking sheet.
1/2 cup milk Bake at 425° for 10-12 minutes or until
• A light, lemony dressing drapes the golden brown.
well-seasoned Vinaigrette Asparagus Meanwhile, in a large skillet, saute ham
Salad from Linda Lacek of Winter Park, 1 cup cubed fully cooked ham
and onion in butter for 3-4 minutes or un-
Florida.“Vinaigrette can darken the veg- 1/4 cup chopped onion til onion is crisp-tender.
etables it touches, so be sure to toss the 3 tablespoons butter Stir in the bouillon, Worcestershire
asparagus with the dressing just before 1/2 teaspoon chicken bouillon sauce and pepper. Combine the flour and
serving,” advises Linda. granules milk until smooth; gradually stir into the

48 Taste of Home • April/May 2007

pan. Bring to a boil; cook and stir for 2 min-
Ask Our
Test Kitchen Team
utes or until thickened. Gently stir in the
eggs and parsley.
Split warm biscuits in half horizontally; top
with ham mixture. Yield: 4 servings.

Vinaigrette Asparagus Salad Rolling with Marble

Meet a Team Member:
I received a marble slab and a rolling
❧ PREP: 15 min. + chilling 66¢ pin as a gift.I have no idea what I can use Annie Rose
✓ Includes Nutrition Facts. them for. I love Taste of Home recipes My mom always said,“Annie
2 tablespoons lemon and appreciate any help you can give had a good day at school only
juice me. —S.B., Depew, New York if she’d had a good lunch.” This
2 tablespoons olive oil may sound funny, but it’s pret-
1 teaspoon minced fresh tarragon or Marble surfaces and rolling pins are ty much true.I love good food.
1/4 teaspoon dried tarragon wonderful tools for rolling buttery Being a home economist for
1 garlic clove, minced pasties and dough. Because marble is Taste of Home means I get paid to taste
always cool, it helps keep chilled dough thousands of delicious recipes from our
1/2 teaspoon Dijon mustard
easy to handle as you roll it out. Some readers. I especially love making soups
1/4 teaspoon pepper cooks place their marble rolling pin in that simmer all day long,because they fill
Dash salt the refrigerator so it is well chilled. A the Test Kitchen with mouth-watering
1 pound fresh asparagus, trimmed marble surface is also desirable for aromas. Co-workers walking by often
preparing fondant candies and temper- stick their heads in, wondering if we
For vinaigrette, in a jar with a tight-fitting lid, ing chocolate.Marble is easy to clean as need any extra testers for the day.
combine the first seven ingredients; shake
well. So enjoy your gift! My college friends (I graduated with a
well. Cover and refrigerate for at least 1 hour.
food systems and technology degree
In a large skillet, bring 1/2 in. of water to
Dough Cycles from the University of Wisconsin-Stout)
a boil. Add asparagus; cover and boil for 3
I would like to make the Mini Maple Cin- always predicted I’d have my own cook-
minutes. Drain and immediately place aspara-
gus in ice water. Drain and pat dry. Place in
namon Rolls in the April/May ’06 issue of ing show. But it was my grandma who
a serving bowl; cover and refrigerate. Just Taste of Home, but I’m unsure of when knew what I really wanted.When I was
before serving, shake vinaigrette and driz- to remove the dough from the bread ma- a teenager,she and I visited the TOH Test
zle over asparagus. Yield: 4 servings. chine.The recipe says to remove the Kitchen at the Reiman Publications Visi-
Nutrition Facts: 1 serving equals 77 calories,
dough when the cycle is completed, tor Center, and it was love at first sight.
7 g fat (1 g saturated fat), 0 cholesterol, 59 but I’m not sure what that means.Please When I’m not working, I’m cooking
mg sodium, 3 g carbohydrate, 1 g fiber, 2 g pro- help! —C.P., Pritchard, British Columbia for my family and friends, camping or
tein. Diabetic Exchanges: 1 vegetable, 1 fat. reading a good book.
Orange Slush 57¢ Yeast breads that are shaped, like cin-
namon rolls or breadsticks, are re- Home,but I haven’t been able to find the
❧ PREP/TOTAL TIME: 15 min. moved from the bread machine after peach pie filling called for in the recipe.
1 cup water the first rise.The dough is then shaped I’ve tried three national supermarkets,
1 can (6 ounces) frozen and allowed to rise one last time before but none of them carries this product.
orange juice concentrate baking. Most bread machines have a What could I use as a substitute?
1 carton (6 ounces) vanilla yogurt dough setting that will stop or beep at —C.R., Camden, Maine
1/2 cup sugar the end of the cycle, signaling that the
first rise is completed and the dough is You could substitute canned sliced
1/2 cup cold milk
ready to be removed. peaches for the peach filling. Simply
1/2 teaspoon vanilla extract If your bread machine does not have drain the peaches, reserving the syrup.
10 to 12 ice cubes this option, you will need to keep a close Then, add a few tablespoons of the
eye on it and remove the dough after the syrup with the peaches, along with the
In a blender, combine the water, orange juice
first rise or refer to your owner’s manu- other fruit called for in the recipe.
concentrate, yogurt, sugar, milk and vanil-
la; cover and process until smooth. While
al to determine when the first rise ends. For a slightly different flavor, substi-
processing, add a few ice cubes at a time tute apple pie filling. Cherry or straw-
until mixture achieves desired thickness. Substitute for Peach Pie Filling berry pie filling would also work nice-
Pour into chilled glasses; serve imme- I’d like to make the Creamy Fruit Delight ly, but keep in mind that the fluff
diately. Yield: 4 servings. in the April/May ’05 issue of Taste of will be pink.

Serve and Save! For more frugal-

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

www.tasteofhome.com 49
Bob Grant/State of NH Division of Travel & Tourism Development
Jeffery Blackman/State of NH Division of Travel & Tourism Development
Tourism PEI

Autumn’s Best Vacations

Gorgeous colors and charming River Barge Autumn Adventure—Re- of their fall color show.
country backroads are the signature of lax aboard the River Explorer, a fabulous Around Lake Michigan—Thrill to Lake
autumn! floating hotel, as you glide with us down Michigan’s magnificent shoreline as you
So, if you’re searching for a new and the Ohio River all the way from Cincin- circle this gem of the Great Lakes, past
exciting way to revel in the spectacular nati to Charleston. the charming harbor towns of Michigan
fall scenery this September or October, You’ll disembark to enjoy the dramat- and Wisconsin.
look to our friends at World Wide Coun- ic views of New River Gorge.Then it’s Marvelous Missouri—A week of won-
try Tours.They offer a wonderful selec- back aboard the River Explorer for a ders awaits you, from St. Louis’ Gateway
tion of fall foliage vacations. colorful return cruise to Cincinnati as Arch to stunning Lake of the Ozarks and
Here’s a sampling of their color-packed you take in the stunning beauty of West from Kansas City’s Hallmark Crown Cen-
fall lineup for 2007: Virginia, Kentucky and Ohio at the peak ter to the Missouri River Valley’s color-
ful gardens, vineyards and orchards.
Bob Taylor

Tennessee & Kentucky Country Holi-

day—For glorious scenery and lots of
good-time fun,it’s hard to beat an autumn
visit with the friendly folks from the Blue
Ridge and Smoky Mountains of Kentucky,
Tennessee and North Carolina.The soft-
hued views are stunning!
Ohio’s Amish Country—Soak in the
rustic beauty of the Buckeye State as you
step back in time to an era of horse-
drawn buggies, exquisite craftsmanship
and old-fashioned hospitality.
Nova Scotia & Prince Edward
Spectacular sights of autumn in New England await!
Island—Experience a breathtaking

50 Taste of Home • April/May 2007

Tourism Nova Scotia, Anne of Green Gables: Tourism
Dick Dietrich
Enjoy the quaint covered bridges and awe-inspiring views of our Autumn in New England tour.

Visit the idyllic and famous Peggy’s Cove lighthouse. Cruise the scenic Ohio and Kanawha Rivers.

coastal drive along the famous Cabot Trail tryside. Experience Colonial Days in
and enjoy the rugged history, unique Boston, too!
ecology and fascinating culture of Cana- Best of New York State—Come and
da’s Atlantic provinces. enjoy! The Adirondack Wilderness is awe-
Canadian Rockies Rail Adventure— some. The Hudson River Valley, West
Doyle Yoder

Travel in style aboard Canada’s two Point,Cooperstown and Saratoga Springs

newest passenger tourist trains and enjoy are magical and memorable.And New
breathtaking views of Alpine lakes,snow- York City is as sparkling as ever, whether Enjoy the color-draped countryside and autumn’s glory in
tranquil Amish country.
capped peaks, thundering waterfalls uptown, midtown or downtown.
and colorful valleys. Philadelphia Freedom & Amish Coun-
Autumn in New England—Marvel at try—Discover the charming Amish and Reserve Your Place Now!
the color-rich mountains of Vermont and Mennonite communities of Lancaster Coun- Always among the most popular tours
New Hampshire…Maine’s coastal beau- ty, and relive history at Valley Forge and of the year, these fall foliage travel pack-
ty and Massachusetts’ picturesque coun- Philadelphia’s famous Independence Hall. ages tend to sell out quickly. For a com-
plete itinerary,request your catalog today!
For complete tour itineraries
and departure dates, please
visit our Web site at
Call for your free
tour catalog:
Mention claim #8086
7 a.m. to 7 p.m. (CT) Monday-Friday,
8 a.m. to 3:30 p.m. Saturday

Travel the Canadian Rockies aboard the Rocky Mountaineer and the new Whistler Mountaineer. A R e i m a n P u b l i c a t i o n s C o m p a ny

www.tasteofhome.com 51
Just Desserts

 and Easy

End a meal
with style by
serving a fresh-
tasting tart, a
fancy cookie or
a showstopping
layer cake.

Gingered Strawberry Tart 1 teaspoon finely chopped

tart pan with a removable bottom; set aside.
crystallized ginger, optional
❧ PREP: 35 min. + chilling In a large saucepan, combine the corn-
3 cups chopped fresh strawberries
Pretty as a picture, this very berry tart starch, ginger if desired and remaining sug-
1/4 cup water ar. Stir in the chopped strawberries and wa-
is a favorite of Marie Rizzio from
Interlochen, Michigan.“I serve it in TOPPING: ter. Bring to a boil; cook and stir for 2 min-
spring or summer,“ says Marie.“It‘s 2 cups sliced fresh strawberries utes. Reduce heat; simmer, uncovered, for
elegant, and tastes great, too.“ 4-6 minutes or until thickened. Cool for 30
5 tablespoons seedless strawberry
jam minutes. Pour into crust. Cover and refriger-
24 gingersnap cookies (about 1 cup)
ate 2 hours or until set.
2 tablespoons plus 1/3 cup sugar, In a food processor, combine the ginger- Arrange sliced berries over filling. In a
snaps, 2 tablespoons sugar and butter. Cov- small microwave-safe bowl, heat jam on
1/4 cup butter, melted er and process until blended. Press onto the high for 15-20 seconds or until pourable;
2 tablespoons cornstarch bottom and up the sides of a 9-in. fluted brush over berries. Yield: 8 servings.

52 Taste of Home • April/May 2007

Coconut-Filled Nut Torte
❧ PREP: 45 min.
❧ BAKE: 20 min. + cooling
This torte has five kinds
of nuts, a coconut filling
and plenty of cream
cheese frosting. “It was
fun dreaming up this
recipe because my family
enjoys desserts and nuts,” writes Callie
Barnum from Prattsville, New York.
2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts
Sweeten your meals with Rhubarb
1 can (5 ounces) evaporated milk Cranberry Cookies or Coconut-Filled
3/4 cup sugar Nut Torte.
6 tablespoons butter, cubed
3 egg yolks, lightly beaten center comes out clean. Cool for 10 min- 1 cup packed brown sugar
1 teaspoon vanilla extract utes; remove from pans to wire racks. 1/2 cup sugar
1-1/2 cups flaked coconut In a large saucepan, combine the evapo-
2 eggs
1/2 cup each chopped hazelnuts, rated milk, sugar, butter and egg yolks.

Food for Thought: We don’t always get what’s coming to us—thank goodness.
Cook and stir over medium heat for 10-12 1 teaspoon vanilla extract
pecans and walnuts
minutes or until mixture is thickened and 1-1/2 cups all-purpose flour
reaches 160°. Remove from the heat; stir in 1 teaspoon baking soda
3/4 cup butter, softened vanilla. Stir in coconut and nuts. Cool to 1/2 teaspoon salt
2 packages (3 ounces each) cream room temperature.
cheese, softened 1/2 teaspoon ground cinnamon
In a small mixing bowl, beat butter, cream
1 teaspoon vanilla extract cheese and vanilla until smooth. Gradually 2-1/2 cups old-fashioned oats
3 cups confectioners’ sugar add confectioners’ sugar. Beat in milk until 1-1/2 cups diced frozen rhubarb
2 tablespoons milk
light and fluffy. Spread filling between cake 1 cup vanilla or white chips
layers. Frost top and sides of cake. Garnish 1 cup dried cranberries
Pecan halves, optional with pecans if desired. Store in the refriger-
4 squares (1 ounce each) white
ator. Yield: 12-14 servings.
In a large mixing bowl, cream shortening and baking chocolate
sugar until light and fluffy. Add egg whites
and extract; mix well. Combine the flour, bak- Rhubarb Cranberry Cookies In a large mixing bowl, cream the butter
and sugars. Beat in eggs and vanilla. Com-
ing powder and salt; add to creamed mixture ❧ PREP: 30 min.
bine the flour, baking soda, salt and cinna-
alternately with milk. Fold in nuts. ❧ BAKE: 10 min. per batch + cooling
Pour into three greased and floured 9-in. mon; gradually add to creamed mixture. Stir
round baking pans. Bake at 350° for 20-25 Elaine Scott of Lafayette, in the oats, rhubarb, chips and cranberries.
minutes or until a toothpick inserted near the Indiana submitted these Drop by tablespoonfuls 2 in. apart onto
sweet ’n’ tangy cookies. parchment paper-lined baking sheets. Bake
“I like the sweetness at 350° for 10-12 minutes or until set. Re-
➜ Preventing Soggy Tart Crusts from the white chocolate move to wire racks to cool.
Brush tart crusts with melted jelly be- It really complements the In a microwave-safe bowl, melt white
fore layering with fruit. This will help tart flavor of the rhubarb and cran- chocolate; stir until smooth. Drizzle over
seal the crust and keep fruit juices berries,” she writes. cookies; let stand until set. Store in an air-
from being absorbed into it.
1 cup butter, softened tight container. Yield: about 5-1/2 dozen.

www.tasteofhome.com 53
everyone with whom we come in contact.Although we are
Our Family’s
thankful for the material possessions You’ve given us,
we’re most thankful for the treasure of our family—the on-
ly blessing we can take to Heaven with us.

• “My family has always teased me about this prayer,” says

Many families cherish saying grace before Easter din-
Ruthie Somers of Bellefonte, Pennsylvania.“No matter if we
have thunderstorms or 2 feet of snow, it’s always the same.”
Dear Jesus, thank You for this beautiful day.Thank You for
this food. Make it nourishing to our bodies. In Jesus’ name,

ner and at other special-occasion meals.The following prayers • Here’s a long-standing family prayer from Marsha Morri-
will warm your heart any time of year. son of Chillicothe, Ohio.“This grace has been in the family
since my great-great-great-grandparents were slaves, back in
• Sylvia Bryant of Aulander, North Carolina says her father- 1804,” she relates.
in-law always recited this prayer before each meal. Our Father in Heaven, we come to Thee again, thanking
Lord, humble our hearts and make us truly thankful for Thee for the blessings that Thou hast bestowed upon us.We
these and all our many blessings. In Christ’s name, Amen. thank Thee for our health, our strength, our family and our
food, dear Lord.We know that Thou art a good God, for Thou
• “My mom wrote a prayer that I was to read before Easter hast been good to us. In Christ’s name, let us all say “Amen.”
dinner,” writes Jessica Cogley from Franklin Park, Illinois.“It
touched me so deeply that she had to help me finish reading PRAY TELL. Please share your family’s favorite grace with
it because I was in tears.” us. Send it to “Grace,” 5925 Country Lane, Greendale WI
Heavenly Father, You have abundantly blessed us.Thank 53129 or editors@tasteofhome.com. For Contributor
You for my precious children and grandchildren.Make us a Guidelines, see page 62.
blessing in each other’s lives, as well as in the lives of

54 Taste of Home • April/May 2007

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www.tasteofhome.com 55
Cooking for One or Two

Perfect for two are Crab-Stuffed

Portobellos, Asparagus Fettuccine and
Cinnamon-Raisin Bread Pudding.

Downsized mushrooms. Broil 4-6 in. from the heat for 4-

5 minutes or until tender.
In a small bowl, combine crab and mayon-

Tired of leftovers?
These appetizing,
home-style dishes
make just enough for two and are so easy to prepare.
Try one (or two) tonight!
naise. Place a red pepper half on each mush-
room; top with crab mixture. Broil for 2-3
minutes or until heated through. Top with
cheese; broil 1-2 minutes longer or until
cheese is melted. Yield: 2 servings.

Asparagus Fettuccine
Crab-Stuffed Portobellos 1 garlic clove, minced ❧ PREP/TOTAL TIME: 25 min.
❧ PREP/TOTAL TIME: 25 min. 1 can (6 ounces) crabmeat, ✓ Includes Nutrition Facts.
drained, flaked and cartilage
Fans of portobello mushrooms will removed Asparagus is in season, so
make these delectable treats again 5 teaspoons mayonnaise celebrate with this satisfy-
and again. Pat Ford from Southamp- ing meatless dish from
2 roasted sweet red pepper halves,
ton, Pennsylvania fills them with a drained Genise Krause of Sturgeon
tasty blend of crabmeat, cheese and Bay, Wisconsin. The ten-
roasted sweet red pepper. 2 slices provolone cheese
der spears pair beautifully
2 portobello mushrooms (5 ounces Remove and discard stems from mush- with the creamy white sauce, which is
each) rooms. Place caps on a greased baking tossed with fettuccine right in the skillet.
2 tablespoons olive oil sheet. Combine oil and garlic; brush over 4 ounces uncooked fettuccine

56 Taste of Home • April/May 2007

1/2 pound fresh asparagus, trimmed 2/3 cup milk let, cook pork in oil for 3-4 minutes on each
and cut into 1-inch pieces 3 tablespoons brown sugar side or until juices run clear. Remove and
1/4 cup chopped onion 1 tablespoon butter, melted
keep warm.
1 garlic clove, minced In the same skillet, combine the apple
1/2 teaspoon ground cinnamon juice, apple, cherries and onion. Bring to a
1 tablespoon butter 1/4 teaspoon ground nutmeg boil. In a small bowl, combine cornstarch
2 ounces cream cheese, cubed Dash salt and water until smooth; stir into skillet. Bring
1/4 cup milk 1/3 cup raisins to a boil; cook and stir for 1-2 minutes or un-
1/4 cup shredded Parmesan cheese til thickened. Spoon over pork chops. Yield:

Food for Thought: Ever notice how some people eat with their fingers and talk with their forks?
1-1/2 teaspoons lemon juice Place bread cubes in a greased 2-cup baking 2 servings.
dish. In a bowl, whisk the egg, milk, brown
1 teaspoon grated lemon peel
sugar, butter, cinnamon, nutmeg and salt un- Simple Salsa Chicken
1/4 teaspoon salt til blended. Stir in raisins. Pour over bread. ❧ PREP: 10 min.
1/8 teaspoon pepper Bake at 350° for 35-40 minutes or until ❧ BAKE: 25 min.
Cook fettuccine according to package direc-
a knife inserted 1/2 in. from the edge comes
out clean. Serve warm. Yield: 2 servings.
✓ Includes Nutrition Facts.
tions. Meanwhile, in a large skillet, saute
“My husband and I prefer our food a lit-
the asparagus, onion and garlic in butter Apple-Cherry Pork Chops tle spicier than our children do, so one
until tender.
❧ PREP/TOTAL TIME: 30 min. evening I baked plain chicken for them
Add the remaining ingredients. Cook and
You’ll never want pork and created this dish for us,” Jan Coop-
stir over medium heat for 5 minutes or until
chops any other way once er relates from Troy, Alabama. “My hus-
cheese is melted and sauce is blended.
you try this recipe from band liked it so well that it is now a reg-
Drain fettuccine; toss with asparagus mix-
field editor Doris Heath of ular menu item at our house.”
ture. Yield: 2 servings.
Franklin, North Carolina. 2 boneless skinless chicken breast
Nutrition Facts: 1-1/4 cups (prepared with 2%
Doris seasons the juicy halves (5 ounces each)
milk) equals 396 calories, 17 g fat (10 g satu-
rated fat), 45 mg cholesterol, 388 mg sodium, chops with a fragrant herb rub and 1/8 teaspoon salt
47 g carbohydrate, 4 g fiber, 17 g protein. serves them with a scrumptious apple 1/3 cup salsa
and cherry sauce. 2 tablespoons taco sauce
Cinnamon-Raisin 2 boneless pork loin chops (1/2 inch
1/3 cup shredded Mexican cheese
Bread Pudding thick and 5 ounces each)
1/4 teaspoon dried thyme
❧ PREP: 5 min. Place chicken in a shallow 2-qt. baking dish
❧ BAKE: 35 min. 1/8 teaspoon salt
coated with nonstick cooking spray. Sprin-
1 tablespoon olive oil
Field editor Edna Hoff- kle with salt. Combine salsa and taco sauce;
man of Hebron, Indiana 2/3 cup apple juice drizzle over chicken. Sprinkle with cheese.
shares this rich bread 1 small apple, sliced Cover and bake at 350° for 25-30 min-
pudding recipe that goes 2 tablespoons dried cherries or utes or until chicken juices run clear. Yield:
together in minutes. cranberries 2 servings.
There’s plenty of old-fash- 2 tablespoons chopped onion Nutrition Facts: 1 chicken breast half (prepared
ioned cinnamon flavor...it’s sure to with reduced-fat cheese) equals 226 calories,
1 teaspoon cornstarch 7 g fat (3 g saturated fat), 92 mg cholesterol,
become a favorite.
1 tablespoon cold water 628 mg sodium, 3 g carbohydrate, trace fiber,
1 cup cubed cinnamon-raisin bread
34 g protein. Diabetic Exchanges: 5 very
1 egg Rub pork chops with thyme and salt. In a skil- lean meat, 1 fat.

Apple-Cherry Pork Chops Simple Salsa Chicken

frosting. My mother gave me rant in Colorado;Tamale Balls,
a copy, but I’ve misplaced it. which are similar to cocktail
—Pam Harrington meatballs but taste like hot
1213 Georgene Dr. NE tamales;and Roasted Red Pep-

Albuquerque NM 87112 per Tomato Bisque, made
with red peppers, tomatoes,
I attended a multicultural din- onions,cheese and something
ner, and one of the partici- with a kick. I hope someone
pants brought a potato-beef can help. —Helen Bisso

triangle pastry tart from India. 1709 Tyler St., Aurora MO 65605
Food for Thought: The nice thing about having a garden is that you can grow rather than buy the vegetables your children won’t eat.

It was fabulous! Is there any-

one out there who might have I’m searching for the recipe
this recipe? —Stacey Coye for Pecan Cobbler Pie.My son
17340 SW Hart Way tried it at a restaurant and
Aloha OR 97007 asked if I could make it for
Readers looking for recipes him. Can you help?
turn here for your help. Years ago, my husband and I —Lorine Washington
enjoyed tomato aspic, but my 210 Washington St.
If you can answer any of these requests, write directly to recipe is long lost. It was Houlka MS 38850-9626
the person seeking information. If you have a question, send made with lemon gelatin,
it to “Does Anyone Have…?”, Taste of Home, 5925 Country vinegar, tomato sauce and av- I’d really like the recipe for
Lane, Greendale WI 53129, or E-mail us at editors@taste ocado. Does anyone have the Polish Dill Pickle Soup.Even if
ofhome.com. (Make sure to include your street address.) recipe? We’d love to make it you don’t have the quantities,
We’ll use as many as possible. again. —Lola Griggs I can make do with just the in-
These readers may receive hundreds of responses and may 10552 Orion Ave. gredients. —Mary Arnold
not be able to personally thank everyone for their generosity. Mission Hills CA 91345 482 La Cuesta Dr.
Rest assured, they appreciate your help. Scotts Valley CA 95066-4716
Growing up in the 1950s,I re-
I’ve lost my recipe for beef the cranberry-colored rings member my mom’s friend When I was in high school,
short ribs. It was cooked in a that cafes use as a garnish and serving Glorified Rice. It con- my best friend and I made
Dutch oven with carrots, are slightly crunchy and mild- tained rice, crushed pineap- Mountain Dew Pudding.
onions,potatoes and cabbage ly sweet. ple, maraschino cherries, All I can remember about
and made a beautiful, thick If you know where I could whipped cream and minia- this dish is that you started
gravy. purchase them,I’d like that in- ture marshmallows. Would with saltine crackers, egg
If anyone has the recipe, formation, too. you share your version? whites and maybe vanilla fla-
or something similar, I’d love —Terri Crownover —Nancy Bucknell voring, and when done, the
to hear from you. 808 E. Georgia St. 9606 Cascade Loop NE top was brown and sugary.
—Betty Mashburn Shawnee OK 74804 Olympia WA 98516 I’m originally from Maine,
170 Maple St., Prattville AL 36067 so maybe it’s a “Yankee”
Does anyone have a recipe I’ve been looking for the fol- recipe. —Joan Terrell
for stewed tomatoes with a lowing recipes for some time: 320 E. Sixth St.
Might a fellow TOH reader thickened sauce? fried spinach from a restau- Garner IA 50438-1450
have the recipe for British —Roy Kronmeyer
Revolution Cake? 3314 Sudlersville S.
—Ann Chan Laurel MD 20724
Need a Quick Reply? Because we receive hundreds of re-
755 Oberlin Rd., Augusta GA 30909
quests for “Does Anyone Have…?”, it could be quite a
while before you see your particular question in print. So
My husband wants the recipe
if you need your answer fast, check out www.tasteofhome.
When I was in Georgia,I tried for a dish he enjoyed many
com on the Internet.
peach salsa. I’d like to make years ago. It had cheese, sum-
Our on-line Bulletin Board is the perfect place to ask your
it at home, if someone would mer squash and a potato chip
questions. Friendly, helpful readers quickly respond to
share their recipe. topping.Thanks. queries about recipes, ingredients, cooking techniques and
—Angie Young —Heather Norris more in this practical, easy-to-use service.
2035 New Hope Rd. 1633 San Juan Cir., Evans CO 80620 To access, click the “Bulletin Board” link on the Taste
Big Sandy TN 38221 of Home Web site or visit http://bbs.reimanpub.com.
I’m looking for a boysenberry Or you can search our on-line Recipe Finder, contain-
I’m in search of a recipe for cake recipe made with canned ing over 29,000 kitchen-tested recipes.
candied apple rings.They’re boysenberries and a cooked

58 Taste of Home • April/May 2007

 Tour Highlights:
❥ Enjoy a private cooking
demo and unforgettable

dinner at the home

Slice of of Natalie Tognetti, a life-

long food en-
thusiast who
will soon

California have her own

cooking show.
❥ Sample produce like

Tour You’re invited to join In fact,the Slice of California tour will stop at
vine-ripened tomatoes,
flavorful garlic and fresh
peppers at Judy and Louie
Bonino’s vegetable farm
and market.
❥ Pick artichokes at a
me on a delicious new ad- two places I’ve visited for my workday articles: fourth-generation family
venture for Taste of Home cooks! Hi! I’m TOH Mari Rossi’s apricot farm near Hollister and farm and learn how easy it
Editor Ann Kaiser, and I’m excited to tell you aromatic Gilroy, the “Garlic Capital of the World.” is to cook the thorny, odd-
about our new “Slice of California” tour coming Mari and her family dry their entire crop of fla- looking little vegetable.
up this fall. vorful Blenheim apricots in the warm California ❥ Try Alene DeBrito’s
We’ve planned a trip… sun. Mmm,they are delectable! We’ll taste them, “Earthquake” candy apple,
• Especially for TOH readers, people who and she’ll share her best recipes. a seismic sensation of
love to cook and eat You can smell garlic in the air around Gilroy caramel, rice cereal,
• To a beautiful, food-producing area …seriously.When I helped harvest garlic there peanut butter and choco-
• Where we can visit fascinating farms, meet for one of my stories, the aroma in the fields late that will rock your
taste buds.
the best local cooks and sample their spe- and from the nearby garlic-processing plant
cialties—including an authentic Taste of made my mouth water for foods that showcase
Home recipe every day! it.Yours will,too,when a pair of fun and friend-
Where to? We’re headed to the fertile north- ly celebrity chefs from the annual Gilroy Gar-
ern Santa Clara Valley and the gorgeous Monte- lic Festival will demonstrate their specialties!
rey coast.I’ve traveled to that area several times to
do my“Editor in the Country”articles for Coun- Five Flavorful, Fun-Filled Days
try Woman, TOH’s sister magazine, and was so I’m signed up for the September 30 tour, ea- ❥ Savor a delicious meal
impressed with the people, food and scenery! ger to share all the fun and great eating with prepared by celebrity chefs
some of you.Another guided group will start Gene Sakahara and Sam
At right are highlights of our 5-day on October 7. Bozzo (above).
“cook’s tour” to whet your appetite… Please join us! Bring along your spouse, ❥ Marvel at the magnifi-
your mom or daughter, or your potluck cent ocean views along the
Space is limited, so reserve your place today!
group! Monterey peninsula’s
For a complete day-by-day itinerary, introduc-
spectacular 17-Mile Drive.
tion to the friendly cooks and chefs we’ll meet
along the way, and more details… ❥ Visit the factory and gift
visit www.countrytours.com shop of artist Ann
Morhauser, whose hand-
or call 1-800/344-6918. crafted glass dinnerware is
found in some of the
CALIFORNIA world’s finest restaurants.
❥ Spend 3 nights at the
Ridgemark Country Club’s
San Jose cottages, overlooking the
Watsonville mountains.
Castroville Hollister
Pacific Grove

Web Contests

Win a
Great Trip!
At Taste of Home, we believe in keeping things
enjoy autumn in
new england
New England is beautiful all year
easy…and nothing could be simpler than our long, but in fall, it’s spectacular!
prize program. Enter on-line, and you could win! Trees aglow provide the perfect
backdrop to the “Autumn in New
Need a getaway? It just might happen! We’re offering two fantastic trips, and it England” tour through Vermont,
couldn’t be any easier to enter.Visit our Web site at www.tasteofhome.com/prizes and Massachusetts, Maine and New
register for a chance to win one of the wonderful prizes featured on this page. Hampshire, hosted by World Wide
Country Tours. Enter now for your
Win a chance to travel for FREE!

Taste of Home This colorful 8-day tour begins

with a trip back to the 1830s at Old
Homecoming Sturbridge Village. Walk through
original homes, craft shops, meeting-
Welcome home...to Taste of Home. houses and a mill—all from the 18th
The editors of Taste of Home, Simple & De- or 19th centuries—that have been
licious, Light & Tasty and Cooking for 2 preserved to re-create an authentic
have cooked up a “homecoming celebration”that’s sure New England town.
to appeal to home cooks from coast to coast. In Boston, follow the famous Free-
One lucky winner will spend the day at the Green- dom Trail and spend the morning
dale,Wisconsin headquarters of Taste of Home, learn- seeing such famous sights as the USS
ing how we put together our food magazines.Along Constitution, Bunker Hill, Old
with editors and home economists, the winner will North Church and more. Later, meet
taste-test recipes,watch food stylists and photographers a veteran lobsterman and learn
in our photo studio and review the page-by-page issue about trapping…then enjoy an au-
“road map.” thentic Gloucester lobster bake!
The winner will also enjoy a $200.00 shopping spree at the Taste of Home Outlet Store, Beauty abounds as we travel the
located in the Reiman Publications Visitor Center. Plus, there will be time to explore the region in a comfortable custom mo-
other unique shops in historic Greendale between meals with Taste of Home staffers. torcoach. Lush trees loaded with col-
or create a panorama beyond
This busy, fun-filled homecoming includes: compare in New Hampshire’s White
Mountains, with slopes and valleys
• Round-trip airfare for two to Milwau- • An autographed copy of the new The draped in fall color.
kee, Wisconsin, courtesy of vacation Taste of Home Cookbook The tour includes comfortable
together.com • Lots more Taste of Home goodies
lodgings and 14 meals at some of
• Two nights’ accommodations for two, For your chance to win the Taste of
New England’s finest restaurants,
courtesy of InterContinental Milwaukee Home Homecoming, valued at
inns and specialty shops.
• Limousine transportation $2,000.00, visit our Web site and click
For your chance to win a trip for
• Breakfast, lunch and dinner on the “Contests” link. Entries must be
• A $200.00 shopping spree at the received by July 31, 2007. One winner two with the Autumn in New En-
Taste of Home Outlet Store will be drawn on Wednesday, August 1, gland tour, valued at $2,998.00, visit
• A free magazine subscription (or renewal) 2007. our Web site and click on the “Con-
tests” link. Entries must be received
by July 31, 2007. One winner will be
To enter, and for official rules and details, visit our Web site at www.tasteofhome.com/prizes. drawn on Wednesday, August 1,
Don’t have Internet access at home? Visit your local library and set up a free E-mail account, 2007.
then visit our Web site to enter. No purchase is necessary to enter or win. See each prize de-
scription for respective sweepstakes closing dates. Open to U.S. residents 18 and over. Sponsor
is the Reiman Media Group, Inc. Void where prohibited.
I just renewed my subscription, and I already
have 30 TOH annuals (the best books).My husband
brags to everyone how great “my” cooking is. I’m
sure we’ll be lifelong fans. —Glenda Dockum
Au Sable Forks, New York

Teen Loves Taste

I’m a 15-year-old cooking fan who has collect-
ed 150 or more TOH recipes...and I’m not done
yet! I wanted to thank Peggy Frasier of Indi-
anapolis, Indiana for her delicious Raspberry
Ribbon Cheesecake (June/July ’96). Also,thanks
Readers share I Want That One to Christine Eilerts from Tulsa, Oklahoma for
comments and My grandson Ahren was Home-Style Scalloped Potatoes (Dec/Jan ’04).
visiting me when the My dad remarked,“Those look just like how my
feedback from Feb/Mar issue arrived. grandma made her scalloped potatoes!” That
their kitchens. He immediately spotted was the best compliment I have ever received.
the Red Velvet Heart —Abigail Rider
Torte on page 14.“Non- East Point, Kentucky
ny,” he asked,“can you make me one of those?”
This is a picture of Ahren (above) with his cake. A Sweet Team
For his sixth birthday,I’m going to make the Race- My daughter Saman-
track Cake from the same issue. —Coralee Collis tha and her Grandma
Ankeny, Iowa Lavalette love cook-
ing, baking and TOH.
“Lifers” They made the Fluffy
About a year and a half ago,I was in a long check- Raspberry Torte (June/
out line and picked up a copy of TOH for the July ’05) for the annu-
first time.It was full of recipes I really wanted to try. al Carroll Family Re-
union in Tappahan-
nock,Virginia.I snapped this quick photo (above)
before Grandpa made the torte disappear!
Want to send in your favorite recipe or handy tip, fun idea or photo to share Riverside, California
with other readers? We’d love to hear from you. Here’s how to get involved:
1. When sending recipes, please be specific with directions, measurements and Kid-Approved Treat
sizes of cans, packages and pans. Also, please share a few words about the recipe My sister made the Caramel Chocolate Trifle
and yourself. (For recipe contest entries, please follow the directions on page 43.)
(Aug/Sept ’06) for our family reunion.It was such
2. After you submit materials, please be patient. Due to the large volume, it a success that she has since made it for church
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 potlucks and other gatherings. She gets a laugh
you submitted. Materials that won’t fit in Taste of Home may be considered for when kids look at the trifle before the meal and
our Web sites, cookbooks, promotions and other publications. say, “Now that’s what I’m going to have for
3. By submitting material for publication, you grant Reiman Media Group, Inc., dessert!” —Maureen Shelton
its parent company, subsidiaries, affiliates, partners and licensees use of the ma- Mt. Sherman, Kentucky
terial, including your name, hometown and state.
We reserve the right to modify, reproduce and distribute the material in any TOH Birthday
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 My daughter Jenna just turned 18. I asked her if
phone, E-mail or mail regarding your submission. she wanted to go out to eat or have a dinner par-
4. It’s easy to send us recipes and other submissions! Simply use the conve- ty at home. Immediately, she said,“Let’s get out
nient form on our Web site at www.tasteofhome.com. Or you can E-mail them our Taste of Home magazines, Mom!”
to editors@tasteofhome.com. If you have a particular department or feature in We chose Steak and Shrimp Kabobs (June/Ju-
mind, please type it in the subject line of your E-mail message. ly ’03), Stuffed Baked Potatoes (Aug/Sept ’02),
To send submissions via regular mail, please address them to: Taste of Cheesy Noodle Casserole (Oct/Nov ’03) and Mint
Home, 5925 Country Lane, Greendale WI 53129. If you have a particular de-
partment in mind, please print it on the front of the envelope. You can send recipe Chip Freeze (Feb/Mar ’05).The dinner was a hit,
cards or photocopies of family cookbooks, and they can be hand-printed or typed and Jenna and I had a great time preparing the de-
on a sheet of paper…whatever is easiest for you. If you would like mailed mate- licious spread. —Teresa Schooley
rials returned, please enclose a stamped, self-addressed envelope. Ottumwa, Iowa
5. Sending photos? We accept 35mm color prints or high-resolution digital
photos. Please submit digital images as jpegs at 300 dpi.
Taste of Home • April/May 2007
Meet the 1,000 Cooks Who Our Here’s Part of
Help Edit This Magazine! We’d like you to meet a couple
of our 1,000 field editors from across
Look to see which field editors are from your area. North America.These cooks practice
their trade at home, day in and day
Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Mary Al- Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dix-
ice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, ie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck, out, for family and friends. In fact,
Jacksonville; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon;
Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles, Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans,
they’re probably a lot like you!
Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; No- Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kro-
ble Yeager, Tuscaloosa; Gene Pitts, Wilsonville. nenberg, Milledgeville; Donna Musser, Pearl City; Janet Moober-
Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage; ry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Eve- Dixie Lee Harmon
Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage;
Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin,
lyn Kennell, Roanoke; Gayle Becker, Rockton; Debbie Fisher,
Royalton; Carol Sinclair, St. Elmo; Donetta Brunner, Savanna; Bainville, Montana
North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell. Amber Sampson, Somonauk; Leona Kuhns, Sullivan; Martha Personal profile: Husband
Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood; Zumwalt, Warsaw; Marilyn Clay, Wheeling; Patricia Ruther-
Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Ann ford, Winchester. Dave,three sons,one daugh-
Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner, Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton;
Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Lin- Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy Church, ter and seven grandchil-
da Lambert, Wittmann. Coatesville; Nancy Johnson, Connersville; Sonia Croucher, Decatur;
Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista; Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey,
dren. Dixie, who’s a former
Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Con- Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch; teacher, and her husband
way; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Goche-
Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson, naur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapo- own and run a farm/ranch.
Gravette; Renee Gee, Hamburg; Wanda O’Neal, Murfreesboro; lis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis;
Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson, Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Leb- “When Dave and I married and
Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuck- anon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda moved to the farm, I soon learned
erman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale. Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun;
California: Peggy Louise Pruneau, Auberry; Marina Castle- Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy how to put balanced meals on the
Henry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis; Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus,
Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon, Zionsville. table for Dave and the hired hand.
Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown; Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarks-
Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, ville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; Karen
Luckily, we were blessed to live in a
Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, Decorah; rural community that loves to cook
Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sal- Judy Thams, Denison; Waldine Marshall, Des Moines; Bea Aubry,
ly Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas; Dubuque; Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; and readily shares recipes!
Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Michelle Sharon Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neu-
Ramos, San Jose; Annette Traverso, San Rafael; Barbara Brittain, bauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochstedler, “My mom was an excellent cook.
Santee; Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey She and my grandmother grew gardens
Valley; Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis Diment,
Mary Jane Cantrell, Turlock; Billie Moss, Walnut Creek. Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason and canned, which I also do. Every-
Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons, City; Wendy Taylor, Mason City; Becky Ruff, Monona; Sherry
Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; Shelly Adams, Mt. Ayr; Mary Loops, North Liberty; Jo Groth, Plainfield; thing raised in a garden tastes better!
Korell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; Au- Mary Ann Taylor, Rockwell; Sharon Holdiman, Waterloo; Dor-
drey Benson, Flagler; Cheri Eby, Gunnison; Karen Gorman, othy Jennings, Waterloo; Marion Karlin, Waterloo; Denise Nebel,
“My greatest passions are women’s
Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal Jo Wayland; Jack Spratt, Webster City; Leona Luecking, West Bur- ministry, Bible studies…and spend-
Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meek- lington; Gayle Olson, Winfield; Kathi Kuhl-Martin, Winterset.
er; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis, Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page ing time with our grandchildren.”
Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray. Alexander, Baldwin City; Carole Schlender, Burrton; Michelle
Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo, Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove;
Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vi-
tale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland;
Margaret Shauers, Great Bend; Shannon Wade, Kansas City;
Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Ur-
Carolyn Kyzer
Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic; bom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park; Alexander, Arkansas
Betty Sparks, Windsor. Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy,
Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka. Personal profile: Hus-
Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook, Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling
Georgetown; Ronda Weber, Greenwood; Dot Swain, Milford; Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Ter-
band Leroy,a retired rail-
Cynthia Bent, Newark; Kimberley Pittman, Smyrna; Betty Jean ry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hus- road clerk; one adult
Boyd, Wilmington. tonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Bil-
Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape lie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah; son, Kris; three grand-
Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lil- Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie
lian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti, Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely, children.Carolyn is a re-
Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Al- Wilmore. tired high school counselor.
lison Loo, Merritt Island; Mary Lou Robison, Miami; Diane Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck,
Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall, Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer; “I like to cook all types of foods,but
St. Augustine; Marsha Manley, Sebring; Kathy Kruse, Thonotosas- Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pine-
sa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna ville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tal- I have more requests for desserts than
Minegar, Zolfo Springs. lulah; Dwight Landreneau, Washington; Ruth Montgomery, Wash-
Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Han- ington; Tonya Fitzgerald, West Monroe.
anything else. A recipe is never too
nah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves, Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan long or too difficult.I have cookbooks
Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville; Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,
Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl (about 300 of them) everywhere,and I
Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett, Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South
Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren. always carry one with me…except to
McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer, Maryland: James Forcum, Baltimore; Beverly Sprague, Balti- church.I love sharing them—and what
Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville; more; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catons-
Jean Rhodes, Tignall. ville; Debbie Belote, Columbia; Cassandra Corridon, Frederick; I cook from them—with others. My
Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Deb-
Shirley Watanabe, Kula. bie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary grandsons like to get out my Taste of
Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Per-
Home cookbooks and pick out what
Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol ry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park;
Wells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; Robin Betsy Hedeman, Timonium; Gail Buss, Westminster. they want to make.
Falck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin; Massachusetts: Laurinda Johnston, Belchertown; Lynn
Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lew- Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie El- “I enjoy anything creative and take
iston; Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda bourn, Gardner; Arden Billings, Greenfield; Christine Omar,
Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser. Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon, art classes once a week. Leroy and I
Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merri- are also active in our church.”
Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella mac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria
Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson, Continued on page 64

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Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy Mc- Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos,
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Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Julie Mosier, Perrysville; Shirley Heston, Pickerington; Eldora Nila Towler, Baird; Tonya Jones, Brenham; Sue Broyles, Chero-
Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson, Willford, Plymouth; Dolores Ann Thorp, Salineville; Robert kee; Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart;
Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont; Breno, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Tina Mills, Dallas; Luann Carlson, El Paso; Cindy Bertrand, Floy-
Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne John- Chester; Mary Detweiler, West Farmington; Lavonn Bormuth, dada; Jeanne Brady, Fort Worth; Susan Garoutte, Georgetown; Pat
son, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hart- Westerville; Pat Waymire, Yellow Springs. Stevens, Granbury; Martha Sue Stroud, Greenville; Gay Nell
land; Mary Jo O’Brien, Hastings; Lucille Taylor, Luverne; Angie Oklahoma: Denise Vineyard, Ardmore; Alberta McKay, Nicholas, Henderson; Rebecca Liao, Keller; Becky Duncan, Lem-
Colwell, Morton; Shirley Kidd, New London; Dotty Egge, Pelican Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid; ing; Linda Clapp, Live Oak; Rita Leonard, Longview; Linda
Rapids; Pat Walter, Pine Island; Kari Rosenow, Roseau; LaVonne Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay; Rainey, Monahans; Ann Cousin, New Braunfels; Joan Hallford,
Hegland, St. Michael; Jeane Jenson, Stillwater; Dianne Bettin, Tru- Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne North Richland Hills; Mary Anne McWhirter, Pearland; Shonie
man; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; McCarty, Midwest City; Marcia Nelson, Ponca City; LaDonna Castaneda, Pharr; Penny Spearman, Pickton; Marilyn Katcs-
Barb Stanton, Winona. Reed, Ponca City; Christine Eilerts,Tulsa. morak, Pleasanton; Helen Suter, Richmond; Mildred Sherrer,
Mississippi: Anne Glidewell, Booneville; DeLois Douglas, Oregon: Christy Freeman, Central Point; Susan Snyder, Roanoke; Mary Lou Roberts, San Angelo; Jackie Fremming,
Charleston; Peggy Tucker, Fulton; Kristy Allen, Hattiesburg; Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; San Antonio; Billie Jeane Garner, Southlake; Dorothy Pritchett,
Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Wills Point.
Louisville; Rita Futral, Starkville. Gladstone; May Clark, Grants Pass; Mickey Turner, Grants Pass; Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli
Missouri: Barbara Lovercamp, Alma; Linda Wilson, Ander- Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor, Panguitch;
son; Debbie Johnson, Centertown; Jeanette Fuehring, Concordia; Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Christine Karen Allen, Park City; Keri Witte, Provo; Donna Higbee,
Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Oleta Brinkman, Molalla; Kathleen Jones, Newberg; Carolyn Allison, Riverton; JoLynn Hill, Roosevelt; Barbara Birk, St. George; Re-
Cone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City; Pleasant Hill; Shannon Burroughs-Campbell, Portland; Mary becca Baird, Salt Lake City; Stacey Christensen, Salt Lake City;
Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Gaylene Anderson, Sandy; Debbie Mace, Sandy; Roni Goodell,
Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja Nickles, Rosebury; Darlene Brenden, Salem; Virginia Crow- Spanish Fork.
Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Salisbury; He- ell, Stayton; Carol Baker, Summerville; Marie Hattrup, The Vermont: Patricia Le Blanc, East Hardwick; Virginia Breit-
len Lamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Mar- Dalles; Dala Johnson, Tualatin; Bobbie Talbott, Veneta; meyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan
shall, Waverly. Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Par- Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, New-
Montana: Kerry Bouchard, Augusta; Donna Mosher, Augus- adis, Woodburn. port; Susan Greenall, Windsor.
ta; Dixie Lee Harmon, Bainville; Nancy Fettig, Billings; Shari Pennsylvania: Sharon Allen, Allentown; Barbara McCalley, Virginia: Margaret Wagner Allen, Abingdon; Dorothy Sho-
McKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz, Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville; walter, Broadway; Teresa Mears, Chincoteague; Donna Rivera,
Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; Car- Amanda Dunham, Bristol; Janice Burkholder, Chambersburg; Colonial Beach; Ila Alderman, Galax; Esther Shank, Harrison-
olyn Weinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer, Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Has- burg; Carol Strong Battle, Heathsville; Rosemarie Forcum,
Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry. sler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller, Heathsville; Eugene Presley, Honaker; Angela Leinenbach, Me-
Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway; Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown; chanicsville; Kyra Pulliam, Stephens City; Carrie Long, Suffolk;
Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro, Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh, Virginia Gentry, Sutherlin; Theresa Morris, Toano; Betsey Bish-
Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; Gordonville; Lydia Garcia, Hanover; Gladys Moran, Honesdale; op, Warrenton.
Kathy Scott, Hemingford; Tami Kuehl, Loop City; Jenny Hugh- Charlotte Goldberg, Honey Grove; Tina Repak, Johnstown; Lau- Washington: Frank Anderson, Bainbridge Island; Bonnie Wa-
son, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, ra Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limer- liezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East We-
Omaha; Amy Moylan, Omaha; Verona Koehlmoos, Pilger; Denise ick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet natchee; Margie Snodgrass, Gig Harbor; Patricia Crandall,
Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan Thomas, McKees Rocks; Joyce Guth, Mohnton; Melody Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden;
O’Brien, Scottsbluff; Joie Youngs, Scottsbluff; Dee Falk, Stroms- Mellinger, Myerstown; Mary Landis, New Cumberland; Elaine Janis Plagerman, Lynden; Margery Bryan, Moses Lake; Virginia
burg; Betty Ruenholl, Syracuse. Anderson, New Galilee; Becky Darling, Nicholson; Kathy Pe- Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass,
Nevada: Karen Sikora, Dayton; Jenece Howard, Elko; ters, North Versailles; Ann Nace, Perkasie; Joyce Daubert, Pine Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seat-
Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village; Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; tle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt,
Nancy Beckerbauer, Las Vegas; Nicole Clayton, Las Vegas; Sharon Catherine Cremers, Pottstown; Alta Rodgers, Pottstown; Cherie Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; Ferne
Peterson, Las Vegas; Joan Schroeder, Mesquite. Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Carter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rum-
New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver, Darla Germaux, Saxton; Christine Wilson, Sellersville; Lucinda mel, Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Van-
Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; Colleen Walker, Somerset; Michelle Wise, Spring Mills; Nancy Foust, couver; Tyffany Fries, Yakima.
Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson, Tioga; West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust,
Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey. Ray Hoene, Tunkhannock; Irene Delbaugh, York. Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Jodi
New Jersey: Nancy Zimmerman, Cape May Court House; Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina; Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta.
Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Jean Yvette Carozza, Central Falls; Janice Hemond, Lincoln; Pat Wisconsin: Janelle Lee, Appleton; Sue Gronholz, Beaver
Finkbeiner, Gibbstown; Sally Treonze, Hillsborough; Sandra Medeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West Dam; Amy Voights, Brodhead; Gloria Warczak, Cedarburg; Ruth
Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta Warwick. Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis
Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Marie South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett, Dolan, Fitchburg; Stephen Baseley, Fond du Lac; Nancy DeMas-
Forte, Raritan; Nancy Negvesky, Somerville. Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia; ter, Fond du Lac; Carrie Sherrill, Forestville; Bernie Bellin,
New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes, Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins, Franklin; Lisa Feld, Grafton; Jean Ecos, Hartland; Donna Gorman,
Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen; Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lynn Lone Rock; Arlene Haupt, Madison; Holly Basford, McFarland;
Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead, Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunt- Gail Sykora, Menomonee Falls; Mari Anne Warren, Milton; Char-
Los Alamos; Karen Armatys, Raton; Terri Kearns, Roswell; Al- er, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston, lene Griffin, Minocqua; Jeanette Pederson, Monico; Darlene
pha Wilson, Roswell; Gloria Valdez, Tijeras. Williamston. Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler, Nelson;
New York: Louise Beatty, Amherst; Sandy Starks, Amherst; South Dakota: Joan Antonen, Arlington; Judy Jungwirth, Carol Smith, New Berlin; Lauren Heyn, Oak Creek; Judy Skaar,
Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Can- Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings; Pardeeville; Mary Martin, Park Falls; Sandra Baratka, Phillips;
astota; Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill; Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owan- Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda Rock,
Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; Karen ka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda Stratford; Doris Sather, Strum; Karen Jarosz, Waterford; Vicki
Buhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horse- Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall; Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West
heads; Helen Phillips, Horseheads; Cheryl Barney, Le Roy; Mary Roxy Wilfahrt, Watertown. Bend; Darlis Wilfer, West Bend.
Malinowski, Lee Center; Kathy Petrullo, Long Island City; Tennessee: Sue Ashford, Blountville; Vivian Walker, Cross- Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis
Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann War- ville; Margaret McNeil, Germantown; Kathy Knight, Greeneville; Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Lar-
go, North Massapequa; Estelle Keefer, Olean; Rosemary White, Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne amie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst,
Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester; Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Liv- Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Car-
Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca; ingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savan- olyn Walton, Smoot; Bobbi Miller, Thermopolis.
Kristine Chayes, Smithtown; Penney Kester, Springville; Penny nah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt;
Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony Bolden, Unionville. Florence Barnes, Drumheller; Lori Stefanishion, Drumheller;
Tardugno, Vernon Center; Kathy Anderson, Wallkill. Texas: Christine Groves, Archer City; Sarah Woodruff, Austin; Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne,

64 Taste of Home • April/May 2007

Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth
Ann Stelfox, Raymond; Frieda Meding, Trochu.
British Columbia: Joan Baskin, Black Creek; Brenda Ted’s Toothpick Contest
Read, Burns Lake; Mary Dice, Chemainus; 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.
Toothpick Rolls Up Wrap
New Brunswick: Nancy Biddington, Boudreau-Ouest; France
Couturier, Edmundston; Marilu Hynes, McLeod Hill.
Locate the hidden drawing, and you could win!
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.
Vegetarians and nonvegetarians alike seemed drawn to the fresh-tasting Zesty
Ontario: Joannah Jarman, Almonte; Pat Roberts, Cook- Vegetarian Wraps on page 23 of the last issue. Many who studied the recipe also
stown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck, discovered Ted’s Toothpick hidden on one of the spinach tortillas.
Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy
Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber, Elizabeth Mein from Chevy Chase, Maryland noticed the toothpick when she
Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa;
Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Jan- was checking out the wraps for her daughter and granddaughter, both vegetarians.
is Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika;
Loralee Hanes, Troy; Lynne Wilhelm, West Hill.
“This recipe looks good enough for me to try, too!” wrote Elizabeth.
Prince Edward Island: Connie Sanders, Belle River; Nancy And in White Haven, Pennsylvania, Ruth Quinn got some help finding the elusive
Coughlin, Charlottetown; Tammy Clements, Murray Harbour.
Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton; pick from the family pet.“My sister’s cat jumped on my lap, and my magazine fell to
Linda Johnson, Pointe Claire.
Saskatchewan: Betty Abrey, Imperial; Del Mason, Martens- the floor,” she explained.“Picking it up, I looked right at the wrap.That cat definite-
ville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk, ly gets a treat for helping.”
Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict;
Peggy Gwillim, Strasbourg. Our little game of hiding a drawing of a toothpick in each issue adds a challenge
for sharp-eyed readers. If you’re new to Taste of Home, here’s 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, Ted’s not very good at find-
ing his toothpick…so 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,includ-
ing the one you’re reading right now. It may be anywhere—tucked into a photo or
stuck in a drawing…in a margin…even used as an exclamation point at the end of
a headline. It resembles a real-life flat toothpick and looks like this…

The toothpick above is just an example—not the one hidden for this issue’s con-
test.We’ve 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 “Ted’s Toothpick” link. Or, mail a postcard or note saying,“I
found Ted’s toothpick on page ___” with your name and address printed on it to:

Two-Tiered “Attn.Toothpick,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Share
an anecdote about the fun you had locating it, if you wish.

Beauty 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
Dazzle your guests with this quality at random.
2-Tier Pie Butler from Taste of Home
Entertaining. The wrought-iron but- 100 Valuable Prizes
ler holds two standard pie plates, or This time, the first 12 winners will receive a 2-Tier Pie Butler from Taste of
you may wish to use it for platters of Home Entertaining (see it at left;it’s also featured on page 21).Eighty-eight more win-
delicious appetizers and goodies. Ei- ners will receive our Best of Country Appetizers cookbook.
ther way, you’ll love showcasing Please do not include subscription checks or change-of-address notes with your
your favorite recipes on this sophis- mailed-in entry. The first entries received are not necessarily the winners, so you
ticated yet sturdy stand. It’s also a need not use express delivery.We’ll conduct the drawing in May. Good luck!
handy space-saver for potlucks (see

page 21). Suggested retail price is Winners Listed On-Line
$44.96. From those who correctly identified the tooth-
Where Was
For more information on Taste of pick’s location last time, 20 lucky readers won a
That Toothpick?
Home Entertaining products, hosting Big Chill Pastry Board from Kuhn Rikon, and 80
In the Feb/Mar issue,it was
a party or becoming a consultant, more received our Best of Country Appetizers
hidden on the Zesty Vege-
visit www.tasteofhome.com/links. cookbook. For a list of winners, go to www.taste
tarian Wrap on page 23.

www.tasteofhome.com 65
Readers share their heartwarming, nostalgic and funny remembrances of
good times in the kitchen.These musings might remind you of some of your own
special moments with family and friends, too.
Hungry Helper
Blueberry Bounty but,mercifully,they’ve been erased from My granddaughter,Hannah,loves to help
A few years ago, our my memory...except the sight of my me bake. Her favorite part is licking the
granddaughters,Elyssa kitchen with every dish, pan, towel and beaters. Any time I turn on the mixer,she
and Kaisa (left), spent bowl piled on the counter and coated stops whatever she’s doing and comes
a week with us in the with food. running.In the photo (above),Hannah is
Upper Peninsula. Dur- I didn’t get much sympathy from my making sure her parents don’t catch
ing their visit, the girls mother, so I was determined to learn to her with both beaters.They allow only
discovered wild blue- be a better cook than she was.That didn’t one. —Rhonda Farris
berries on our prop- happen, but I eventually did become a Stoneville, North Carolina
erty and started picking them. With a good cook. It was quite a while before I
recipe we found in the April/May 2000 hosted another dinner party, though. Gone Fishin’
issue of Taste of Home, they made their —Lillian Julow Every day I had with my Grandma Hud-
very first pie. It was delicious. Gainesville, Florida son was a special day. I loved her meat
—Fern Mattson loaf and dinner rolls, which she called
Calumet, Michigan Memories of “Mamaw” “light cakes.” She and Grandpa always
Visits to my grand- had a big garden, and we’d pick fresh
A Spicy Blend parents’ home in corn and prepare it for summertime sup-
My brother, Kurt, and I would often get Searcy, Arkansas pers. After supper,Grandma and I would
into mischief while our mother was get- are a special mem- go fishing.
ting ready in the morning. One time, we ory for me. My What I’d give to go to her garden,eat at
decided to “cook.”We emptied all of cousins and I her table and head to the fishin’hole with
Mom’s spices into a large roasting pan would gather her one more time! —Rita McCaslin
and mixed them up.I seem to remember pecans under the Woodsfield, Ohio
hiding behind the couch. huge pecan trees
—Ellen Swenson in their yard. We Sink Serenade
Newport Center, Vermont loved doing this I fondly remember doing dishes with my
because we knew “Mamaw” would use younger sister Sharon.While I washed
Dinner Disaster them to make her wonderful pecan pie. and she dried, we sang classics that we
My mother was an amazing cook, but Mamaw was the quintessential grand- learned in elementary school and popu-
couldn’t suffer fools in her kitchen... mother—always in a floral dress with lar songs we heard on the radio.We har-
which pretty much described me when her apron bib pinned up.She wore wire- monized at the tops of our lungs—
I was a 20-year-old newlywed.I was good rimmed glasses and her gray hair pulled in- Sharon singing alto, me singing sopra-
at setting a table,but cooking? How hard to a bun…just like a storybook grandma. no.The time passed quickly as we belted
could that be? Now that I’m a grandmother (above) out one song after another.
So our first dinner party, which I of five,I want my grandkids to remember Many years have passed, but one
arranged shortly after our honeymoon, their “Mimi” (me) in the same way I re- thing’s for sure…it’s not nearly as much
was a nightmare.Our guests tried to hide member Mamaw…nothing but love, fun doing dishes solo.
their giggles as I suffered through the good food and home. —Martha Poplin —Karen Ann Bland
evening. I’d love to give you the details, Jacksonville, Arkansas Gove, Kansas

66 Taste of Home • April/May 2007

✔Festive Rice Salad, 37

Index •April/May 2007

Garlic Vinaigrette, 16
Mediterranean Lamb and
Bean Salad, 16
APPETIZERS & DESSERTS Sesame-Almond Romaine
SNACKS Cakes & Tortes Salad, 37
Baked Rhubarb-Rosemary Barnyard Cupcakes, 44 17 Strawberry-Bacon Spinach
Spread, 23 Berry-Topped White Salad, 13
Greek Chicken Wings, 23 Cupcakes, 27 Pies & Tarts Tossed Salad with Carrot
Pastrami Asparagus Cherry Gingerbread Frosty Mocha Pie, 17 Dressing, 33
Roll-Ups, 23 Cupcakes, 29 Frozen Peanut ✔Vinaigrette Asparagus
Pepperoni Pinwheels, 22 Chip Lover’s Cupcakes, 31 Parfait Pies, 37 Salad, 49
✔Rainbow Pepper Gingered Strawberry
Chocolate Cream Cheese SANDWICHES
Appetizers, 23 Tart, 52
Cupcakes, 31 & WRAPS
Steamed Salmon Coconut Pecan Kentucky Derby Pecan
Beef ’n’ Bean Braid, 18
Kabobs, 16 Cupcakes, 27 Pie, 15
Cheeseburger Meat Loaf
Tart Cherry Lattice Pie, 35
BEVERAGES Coconut-Filled Nut Torte, 53 Hoagies, 20
Mock Mint Julep, 15 Lemon Curd Cupcakes, 27 MAIN DISHES Cuban Pork
Orange Slush, 49 Monkey Cupcakes, 45 After-Holiday Ham on Sandwiches, 41
Old-Fashioned Rhubarb Biscuits, 48
BREADS, MUFFINS Pudding Cake, 7
Ham Bundles, 37
Apple-Cherry Pork
& ROLLS Peanut Butter Chocolate
Stroganoff Sandwiches, 20
Chops, 57
Caraway Yeast Bread, 24 Cupcakes, 29 SIDE DISHES
✔Beef and Spinach
Featherlight Rolls, 6 Pineapple Upside-Down ✔Asparagus Fettuccine, 56
Lasagna, 19
Grandma’s Honey Cupcakes, 29 Biscuit Mushroom Bake, 39
Beef Brisket with Mop
Muffins, 33 Poppy Seed Cake, 33 Comforting Potato
Sauce, 33
Raspberry Peach Casserole, 11
Beef Rib Roast, 5
24 Cupcakes, 31 Busy-Day Baked Fish, 13
Mac ’n’ Cheese for a
Bunch, 39
Rhubarb Biscuit Coffee Crab-Stuffed
Cakes, 39 ✔Sour Cream
Portobellos, 56
Special Mocha Cucumbers, 35
Diner Meat Loaf, 20
Cupcakes, 27 Spaetzle Dumplings, 35
Herbed Lamb Kabobs, 41
Strawberry-Mallow Cake Homemade Spaghetti SOUPS & STEW
Roll, 68 Sauce, 17 Bavarian Meatball Stew, 18
Texas Chocolate Hungarian Chicken
Cupcakes, 31 Paprikash, 35
Walnut Banana Lemon-Dill Chicken
Cupcakes, 29 Popover, 41 57
Cookies & Bars Pressure-Cooker Pork
Coconut Drop Cookies, 6 Ribs, 6
Pretzel Horseshoes, 15 ✔Simple Salsa Chicken, 57
& BRUNCH Rhubarb Cranberry SALADS &
Asparagus Brunch Cookies, 53 DRESSINGS
Pockets, 39 Miscellaneous Corn Bread Layered
Ham ’n’ Cheese Cinnamon-Raisin Bread Salad, 6
Squares, 24 Pudding, 57 Creamy Blueberry Gelatin
Rhubarb Sticky Buns, 41 Coffee Whip Dessert, 13 Salad, 7
Crowd-Pleasing Taco
✔ Recipe includes Nutrition Facts Salad, 18

www.tasteofhome.com 67

“This stunning cake roll is ever so

much fun to create and present,” says
Susan Olsen of Huntley, Montana. “I
entered it in competition at the Strawberry
Festival in Billings, where it placed first in the
‘Best Plated Presentation’ and ‘Creative Use of
Strawberries’ categories. All my neighbors
have tried and tested it, too!”

Strawberry-Mallow Cake Roll

❧ PREP: 30 min.
❧ BAKE: 10 min. + chilling
4 eggs, separated
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
2 cartons (8 ounces each) spreadable
strawberry cream cheese
1 jar (7 ounces) marshmallow creme
3 cups sliced fresh strawberries, divided

Next Issue’s Menu… Chocolate syrup, optional

Let eggs stand at room temperature for 30 minutes.
Line a greased 15-in. x 10-in. x 1-in. baking pan with
Taste of Home’s sunny June/July issue will be overflowing with summer fla- waxed paper and grease the paper; set aside.
vor and fun. As always, all the foods are favorites of our readers—and Sift together the flour, baking powder and salt; set
every recipe has a mouth-watering photo. aside. In a large mixing bowl, beat egg yolks until
slightly thickened. Gradually add 1/4 cup sugar, beat-
❋ Garden Bounty recipe contest winners are waiting in the wings.These ing until thick and lemon-colored. Beat in vanilla. Add
delightful dishes make the most of the season’s fresh veggies and fruit. dry ingredients; mix well.
In a small mixing bowl, beat egg whites on medi-
❋ You’re invited to a beautiful bridal shower luncheon. Even if you aren’t um speed until soft peaks form. Gradually beat in re-
hosting a shower this season, the marvelous menu will suit other spe- maining sugar, about 2 tablespoons at a time, on high
cial occasions. until stiff glossy peaks form and sugar is dissolved.
Fold a fourth of the egg whites into batter; fold in re-
maining whites.
❋ Fire up your grill! Expect a selection of tasty cookout recipes, with easy
Gently spoon into prepared pan. Bake at 375° for
marinades that guarantee great taste.
10-12 minutes or until cake springs back when lightly
touched. Cool for 5 minutes. Turn cake onto a kitchen
❋ Also on deck is a baseball theme party. It’s sure to be a hit with fans— towel dusted with confectioners’ sugar. Gently peel
from T-ball to major league—who work up an appetite cheering for off waxed paper. Roll up cake in the towel, starting with
their favorite team. a short side. Cool completely on a wire rack.
In a small mixing bowl, beat cream cheese and
❋ Plus...the June/July issue will serve up a carved watermelon “Lightning marshmallow creme. Unroll cake; spread cream
McQueen” car, “Mom’s Best” cheese-stuffed meat loaf, a penny-pinching cheese mixture to within 1/2 in. of edges. Top with
sloppy joe supper and lots more real food for hungry folks. See it soon! 2-1/2 cups strawberries. Roll up again. Place seam
side down on a platter. Refrigerate for at least 2 hours.
Just before serving, garnish with remaining strawber-
ries. Serve with chocolate syrup if desired. Refriger-
ate leftovers. Yield: 10 servings.

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