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COOKIES TO MAKE WITH YOUR KIDS

COOKING • CARING • SHARING

128
HASSLE-FREE
RECIPES
delightful
g
treats you wil
willll
only find here!
&TIPS
HOLIDAY
23
HOME
DINNERS MADE
POTLUCK GIFT
CASSEROLES IDEAS
FESTIVE
DESSERTS

Winter Fantasy
TASTEOFHOME.COM Cupcakes
December & January 2009 from best-selling authors
$3.99 | $4.99 Canada Karen Tack & Alan Richardson

#1 cooking magazine in the world


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taste home
FEATURES TOH READER
COOKING • CARING • SHARING

I’m a winner
in the Cute Cookies
contest! p. 57

CONTEST

39
SMALL BITES,
47
SURF & TURF
BIG FLAVOR Enjoy these dressed-
Fabulous party foods up dinners without the
that will leave your fancy price
guests asking for more

HOLIDAY
BAKING
S P E C I A L

51
SUGAR AND
SPICE
Seven sweet cookie
treats to make with
your little kitchen
“elves”…PLUS the
winners of our Cute
Cookies contest

60
HELLO, 58
CUPCAKE! GIFTS IN
Best-selling authors GOOD TASTE
Karen Tack and Alan Easy-to-make goodies
Richardson create perfect for holiday
one-of-a-kind treats giving
just for TOH readers
“Real
food from
real home
cooks”
DEPARTMENTS

17 27 63
Bright ideas Easy meal Celebrating
for welcoming solutions from the people
friends & our readers around the
family into and the TOH taste of home
your home test kitchen table

OPEN HOUSE COOK SMART CLOSE TO HOME

18 28 64
POTLUCK QUICK FIX MOM’S BEST
Just say “Cheese, please!” A hearty, home-cooked MEAL
dinner in a snap Nothing beats this mom’s
20 29
chicken dinner
TOUR MY KITCHEN
In this light-filled Wisconsin SPICE RACK 68
kitchen, old meets new for With sweet cardamom, FIELD EDITOR
comfort and practicality a little goes a long way FAVORITES
Military life broadens this
22 30 cook’s recipe repertoire We make great
gifts! p. 12
SPECIAL OCCASION
Frosty-licious treats to wrap
up a special holiday meal
MENU SAVERS
Pot roast, muffins and 71 IN EVERY ISSUE
cherry pie—all for less than AROUND
$3 per serving! THE CORNER
Meet our field editors...
7 TABLE TALK

BROWN SUGAR
32 maybe one lives in your
neck of the woods!
9 KITCHEN CHAT
GLAZED SALMON EAT, SHRINK & 10 MIXING BOWL
p. 68 BE MERRY
Our favorite Canadian 73 13 HIDE ’N’ SEEK
CONTEST
sisters serve up light snacks COOKS WHO CARE
This group shows holiday CAN YOU FIND “C.C. BEAN”?

34 workers a little TLC


40 NEW RECIPE
CONTEST: 30-
KIDS IN THE
KITCHEN MINUTE MEALS
Snowman pancake and 74 LAST BITE
brownie mix in a jar
75 RECIPE INDEX
36
HEALTHY CHOICES
Resolving to eat lighter in
2009? These great foods
make it easy!

ON OUR COVER »
Hello, Cupcake!
P. 60

FOOD STYLISTS
Karen Tack
Alan Richardson
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese

visit us @ tasteofhome.com
taste home
JOIN US ON-LINE FOR FOOD, FRIENDS, FUN
AND A FLAVORFUL START TO 2009!
GOUDA
BITES

APPLE CIDER
BEEF STEW

3-INGREDIENT
APPETIZERS
It doesn’t get much easier! When
time’s short or you don’t want to fuss,
these snacks are winners.
tasteofhome.com/plus

ALL-NEW RECIPE
“CHANNEL”
Finding a new recipe is easier and
more fun than ever! Mouth-watering
photos guide as you browse by course,
cuisine, ingredient, holiday, special
diet and other categories. Bonus tips
and videos are at your fingertips.
tasteofhome.com/recipes

COOKIE
COUNTDOWN
Don’t miss the festive fun! Sign up for
the Cookie Countdown and receive 12
days of the best holiday cookie
recipes, tips and helpful videos.
tasteofhome.com/cookies

BONUS
slow cooker & casseroles KITCHEN TOUR
See how Tennessee reader Mary
Hudak-Collins decorates her dream
NEWSLETTER kitchen for Christmas.
tasteofhome.com/plus
By popular demand, Taste of Home has created a free newsletter
devoted to slow cooker and casserole recipes and tips. Sign up
today! tasteofhome.com/slowcookersignup

New food find contest!


This December, we’ve hidden our gingerbread friends somewhere in
tasteofhome.com. We’ll give you weekly clues and a chance to win great
prizes if you can find them! tasteofhome.com/foodfind

6_tasteofhome.com DECEMBER / JANUARY 09


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

EDITOR Ann Kaiser table talk


MANAGING EDITOR Barbara Schuetz
SENIOR ART DIRECTOR Sandra L. Ploy
FOOD EDITOR Patricia Schmeling
ASSOCIATE EDITOR Cheri Mantz
RECIPE ASSET SYSTEMS Coleen Martin (manager),
Sue A. Jurack (specialist)
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR S.K. Enk
LAYOUT DESIGNER Kristen Johnson
EDITORIAL ASSISTANT Jane Stasik
EXECUTIVE ASSISTANT Marie Brannon
We’ve renovated…
EDITORIAL INTERN Erica Bail
PUBLICIST Bethany Bradley, bethany_bradley@rd.com
with YOU in mind!
TEST KITCHEN On page 20, Colleen Bassindale talks about how she blended old and new to create the
TEST KITCHEN MANAGER Karen Scales
ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, perfect kitchen for her family. How appropriate that her story is featured in this
Tina Johnson, Marie Parker, Annie Rundle
issue…because we’ve “redone our kitchen,” too. Taste of Home has always celebrated
TEST KITCHEN ASSOCIATES
Rita Krajcir, Kristy Martin, Sue Megonigle, real food from real home cooks. And that hasn’t changed. But we have made some
Laura Scharnott, Megan Taylor
changes we hope you’ll be excited about—whether you’re a longtime fan or brand
PHOTO STUDIO
PHOTOGRAPHERS Rob Hagen (senior), new to our table.
Dan Roberts, Jim Wieland, Lori Foy
SET STYLISTS Jenny Bradley Vent (senior),
Stephanie Marchese (senior), Melissa Haberman, We’ve taken a page from the kitchen designer’s manual and organized the magazine’s
Dee Dee Jacq
contents into distinct sections—we call them “cabinets”—that allow you to easily find
FOOD STYLIST MANAGER Sarah Thompson
FOOD STYLIST Kaitlyn Besasie what you’re looking for. There’s “Cook Smart,” featuring recipes and tips to help you
ASSISTANT FOOD STYLISTS Alynna Malson, eat more healthfully, get dinner made quickly, cook with your kids or reduce your
Shannon Roum, Leah Rekau
PHOTO STUDIO COORDINATOR Kathy Swaney grocery bills. And “Open House,” full of holiday home entertaining ideas. My favorite,
“Close to Home,” showcases just a few of the special people who make Taste of Home
VICE PRESIDENT, PUBLISHER Lora Gier
lora_gier@rd.com what it is—like field editors Rachel Garcia, Joan Truax and Joan Hallford.
MARKETING DIRECTOR Eva Kant
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
You’ll find these “cabinets” in every issue of Taste of Home from now on, along with
ADVERTISING great seasonal “specials” featuring fabulous recipes from readers just like you. Our
_NEW YORK
ACCOUNT DIRECTOR gifts to you this holiday season: seven delightful holiday cookies on p. 51, easy-on-the-
Mary Gilbert, mary_gilbert@rd.com
budget surf and turf on p. 47, and the most fun winter cupcake designs you’ll ever
ACCOUNT MANAGER
Kristine Cronin, kristine_cronin@rd.com make on p. 60. And, of course, our holiday appetizer contest winners. (Visit taste
_DETROIT
ACCOUNT MANAGER ofhome.com/contests to join in all the prize-winning fun!)
Jani Berger, jani_berger@rd.com
_CHICAGO And there’s more: We’ve freshened up our look and added some fun new icons (see
ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com below). We share lots of secrets from the cooking experts in our Test Kitchen. And we
ACCOUNT MANAGER
Maura O’Brien, maura_obrien@rd.com tell you about all the exciting new things going on at tasteofhome.com. But at the
_LOS ANGELES
ACCOUNT DIRECTOR
foundation of this renovation—and at the heart of Taste of Home—is you. Your family’s
Tiffany Grana, tiffany_grana@rd.com favorite recipes, your helpful tips, your stories and memories. We know this to be true:
CIRCULATION
CHIEF MARKETING OFFICER Lisa Karpinski Our kitchen would not be the same without you!
TASTEOFHOME.COM Our very best to you and yours this holiday season.
GENERAL MANAGER Renee Jordan
SENIOR WEB EDITOR Sarah Marx Feldner
ON-LINE COMMUNITY MANAGER Bob Ottum
ON-LINE ADVERTISING DIRECTOR Nancy Paullin
SR. SALES PLANNER Isabella von der Linden

TASTEOFHOME COOKING SCHOOLS


Catherine Cassidy
DIRECTOR Sandy Bloom Editor in Chief
RDA FOOD & ENTERTAINING
PRESIDENT Suzanne M. Grimes
VICE PRESIDENT, SALES & MARKETING Mark Wildman
MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese
LOOK IN THIS
....... ISSUE FOR THESE
tasteofhome TOH field TOH test
.com editor recipe kitchen
THE READER’S DIGEST ASSOCIATION, INC. NEW ICONS!
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
PRESIDENT, RDA FOOD & ENTERTAINING QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box
Suzanne M. Grimes 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rpsubcustomercare@custhelp.com
PRESIDENT, CONSUMER MARKETING
Dawn Zier
DECEMBER / JANUARY 09 tasteofhome.com_7
Our Extra Virgin olive oil makes dips
deliciously
different.

pany
ker Com
. Smuc
The J.M
© /TM/®

i cooking
is ™

For more recipes visit Crisco.com

1/2 teaspoon Italian herb seasoning or Combine seasoning and olive oil on a 6-inch

Crisco Herbed 1/4 teaspoon each dried oregano and basil plate. Top with Parmesan cheese. Dip slices
®
1/4 cup Crisco® Extra Virgin Olive Oil or pieces of crusty bread into oil.
Parmesan 2 teaspoons grated Parmesan cheese
Prep time: 5 min Yield: 1 serving

Dipping Oil
Freshly ground black pepper
Crusty baguettes or Italian bread
kitchen chat

CHILI COINCIDENCE
Discover hhow the
Recently, I was scheduled to host a right olive oil makes
game night at my house and decided all the difference.
that pumpkin chili seemed like a good
thing to serve. Lo and behold, there was
a recipe for Black Bean ’n’ Pumpkin Chili
in Taste of Home for Oct/Nov, the issue I’d
just received. I made the chili without
A TASTY TOUR
turkey and also served Autumn Tea
On our recent vacation to Chicago, I
(Oct/Nov ’03). All the ladies loved both
brought several copies of Taste of Home—
a favorite at our house. In one issue, I
recipes. They were perfect for our fall BakedPerfect
Potatofor
saw an invitation to visit Greendale dur-
get-together. dipping and
Wedges
ing the holidays. Since we were only an
hour away, my husband, daughter and I
—Kari Caven
COEUR D’ALENE, IDAHO dressings
(above) decided that a trip to Taste of
Home would really complete our vaca- Love letter!
tion. What a wonderful time we had! It Each issue, one lucky reader will
was one of the highlights of our trip. receive a TOH apron for sending
Thank you for producing a magazine in our favorite “love” letter of the month.
Rebecca, your apron is on its way!
that shares recipes that are both deli-
cious and easy. Even my 5-year-old INGREDIENTS:
daughter, Georgia, loves to look at the * 1/4 cup Crisco® Pure Olive Oil
pictures and help me prepare meals. * 1 large onion, quartered then halved
* 2 medium zucchini, cut into 1/2-inch
—Jenn Martin slices
MYERSTOWN, PENNSYLVANIA * 2 medium yellow squash, cut into
1/2-inch slices
* 4 ounces mushrooms, halved
WHEN HANDED LEMONS… Ideal for
* 2 teaspoons dried oregano
* salt and pepper, to taste
As I was deciding what to make for our
church’s weekly Coffee Fellowship, my grilling
* 1/3 cup Grated Parmesan cheese

April/May issue arrived. When I saw the and sautéing


PREPARATION
cover, I knew lemon was the way to go. I DIRECTIONS:
served Lemon Crumb Muffins, Slice ’n’ 1. In a large skillet with a lid, heat Crisco Oil over
medium high heat. Add onion; sauté 3minutes. Add
Bake Lemon Gems and Pecan Lemon zucchini, yellow squash,mushrooms, oregano and
Loaf. At tasteofhome.com, I found Re- salt and pepper; sauté 5 minutes more.

freshing Lemon-Lime Drink. I even wore 2. Cover and cook until tender, about 10 minutes.
yellow! Your recipes were a hit. Sprinkle with Parmesan cheese; serve immediately.

—Sherri Punches TIP * Or your favorite Crisco Oil


COLORADO SPRINGS, COLORADO
POPS IN AFRICA
NEW SPIN ON RECIPES We live in Malawi, Africa and look for-
Now that my garden is done producing, ward to each issue of Taste of Home,
my favorite pastime is playing a game I even if it comes months later than
call “recipe roulette” at tasteofhome.com. I normal. In fact, sometimes it’s perfect
search for a recipe. Then, to the bottom timing, since our seasons are opposite Great for
left of that recipe, two “related recipes” those in the U.S. baking and
pop up. I click on one that sounds inter-
esting, which leads to two more related
My kids, Hannah, Nathanael and
Caleb, couldn’t wait to see if our local
frying
recipes. I read through each one, and import store had yogurt to make the
any that look good (which most do) I Frozen Fruit Pops from the Aug/Sept
add to my on-line recipe box on your issue. We did find the yogurt and had
Web site. I love to cook, so this game has a great time making and eating the New Crisco Imported Olive Oils. Three
become quite addicting. I started with healthy snack! simple ways to bring an exciting level
about 30 recipes in my recipe box and of taste and flavor to your table.
—Rebecca Wendland
now have 550! LUTHERAN CHURCH OF CENTRAL AFRICA
—Kitty Guyer BLANTYRE, MALAWI
STRATFORD, WISCONSIN
is cooking
DECEMBER / JANUARY 09 tasteofhome.com_9
mixing
(BoWL ) FOOD NEWS

STAINLESS
STEEL
+ F U N N OT E S

Ideal for retaining


+ TA S T Y N U G G E T S

cool temperatures, GLASS


especially when More heat-
chilling, whipping or resistant than metal.
marinating. Glass also allows for
easy identification of
contents. Usually
microwave- and
dishwasher-
safe.

SILICONE COPPER
Easily pinched to In culinary circles, cop-
form a pour spout or for per bowls are preferred
storage in tight places. for beating egg whites. The
Usually, these bowls are egg and the copper react
textured on the outside for with one another, causing a
a good grip and smooth more firm and stable
on the inside for easy whip. Should not be
pouring. used with acidic
CERAMIC foods.
Most versatile.
Goes from food
prep to the table
as a serving
dish.

Super Bowl
Why are there so many bowls to choose from? Here’s some
kitchen logic behind the variety...

10_tasteofhome.com DECEMBER / JANUARY 09


Dreaming of a GREEN Christmas
Recycle holiday cards by sending the fronts to St. Jude’s Ranch for Chil-
dren. The kids at St. Jude’s create new cards out of the old art to resell.
St. Jude’s Ranch for Children, 100 St. Jude’s St., P.O. Box 60100, Boulder
City NV 89006; stjudesranch.org/give/Recycled_Cards.php

22,000,000
the number of turkeys consumed
on Christmas Day
Deck the halls! Make it
We received so many letters about the beautiful turkey on our personal!
Oct/Nov cover, with specific comments on the gorgeous garnish. Make a sweet impression on
Like any good outfit, our big bird certainly would not have been the ones you love this holiday
complete without the beautiful accessories TOH food stylist season! Personalized gifts add a
Suzanne Breckenridge used to adorn it. We picked her brain for special touch, and now there
some simple yet impressive ways to dress up your holiday meals. are more options than ever.
Order on-line, and you won’t
THE FRESH MARKET IS YOUR SHINY & NEW: To give a sheen
have to leave the house; your
ART STORE: Look for fruits, to whole nuts, rub some
gifts are delivered right to your
vegetables and nuts that offer vegetable oil into their shells.
door—or theirs! Here are a few
unique texture, color and size. GOOD THINGS COME IN unique treats you can find, with
COMPLEMENTS WILL GET SMALL PACKAGES: Look for just the click of a mouse!
YOU EVERYWHERE: If your small fruits and vegetables; they
stuffing has apples in it, small make a perfect garnish. Make your own sauces or
apples whole or halved make a DON’T THROW THAT OUT! salsas? Adorn your homemade
great garnish. Celery and carrot tops often treats with a custom-designed
GOOD FOODS TO TRY AS make interesting little sprigs to label from MyOwnLabels.com.
GARNISH: Lychee nuts, star fruit, tuck in the sides of dishes, like From jellies to pickles to baked
miniature carrots, cherries, berries, you would use parsley. goods, your gift will have a
cut figs and kiwifruit, fresh currants, THE BIG PICTURE: Consider label as special as your recipe!
Jones Soda of Seattle,
and fresh herbs and clementines what the food would look like Washington offers cus-
are just a few possibilities. Who doesn’t love M&M’s? Add
whole, sliced or curled. tom packaging featuring
a personal message and/or a
A FLOWER BY ANY OTHER your photo and senti-
photo to each side of an
NAME: The flowers of fresh ment on bottles of fun
M&M’s candy in more than 15
herbs give any garnish a fancy flavors like Fufu Berry,
of your favorite colors. A vari-
touch. Blue Bubblegum and
ety of gift-sized packs starts at
Ameri-cola, to name a
$11.99. www.mymms.com
few. Be sure to check out
Jones’ line of holiday-
flavored sodas as well.
$29.99/12-pack.
www.myjones.com
A 3-year-old gave this reaction to
her Christmas dinner:
“I don’t like the turkey,
but I like the bread he ate.”
DECEMBER / JANUARY 09 tasteofhome.com_11
mixing
(BoWL )
stuff we love
’tis the season for giving and getting
(and these beat socks by a mile!)

DECKED OUT
These sassy, retro aprons
from Jessie Steele will be the
talk of holiday parties. If
you’ve got junior foodies at
home, get them their own to
match Mom’s. Guys’ aprons
come in camouflage, skulls
and flames...($30.95 and up)
STOCK UP
Even a cook who has it all will
covet Williams-Sonoma’s
Ruffoni Stockpot
($299 and up), Italian-made
of stainless steel, aluminum
and brass. A bit pricey, but
worth it: TOH Food Director
Diane Werner calls it “an
investment in your cooking.”

BE FLEXIBLE
Check out these fun, new
Head Chefs ($9.99)! You just
grab ’em, flip ’em upside down
and whisk, measure, mix or
spread. Kid alert: These
bendable silicone buddies
are also perfect for little
helping hands in the kitchen. SALTY & SWEET
Delicious Pretzables ($9.95
and up) come in rods and
tasteofhome twists, drenched in chocolate
.com and coated in colorful candy
WANT TO FIND IT? tidbits. Just try not to smile
For more information on these products, as you munch!
go to tasteofhome.com/links

12_tasteofhome.com DECEMBER / JANUARY 09


2,952
NUMBER OF POUNDS OF FRUITCAKE
DELIVERED TO IRAQ IN 2007

{
IN A NUTSHELL:
Nutmeg Country Inn
WILMINGTON, VERMONT
WIN $50
GIFT CERTIFICATE!
* 14 beautiful guest rooms
and suites in a restored Enter the
1770s Vermont farmhouse Hide&Seek
G R E AT F I N D and barn. contest
A charming stop in * Susan traded a city
catering/bakery business to
“C.C. Bean,” our mischievous
little cup of cocoa, is hiding
become an innkeeper.
New England * Menu features local produce
somewhere in our pages.
Find him, and you could win a
Davina and Damon Daura of “Our cozy bedroom was and fresh baked goods. $50 Shop Taste of Home gift
Sparta, New Jersey wrote us perfect after a long day of skiing, certificate! Go to tasteof
about a winter getaway at and the food was extraordinary. * While you’re there, be sure
to hit the slopes or take a home.com to enter; we’ll
Nutmeg Country Inn in Homemade cookies in the romantic sleigh ride. award prizes to 100 winners
Wilmington, Vermont. common area were the first clue drawn from entries with the
“This inn defines charm,” said that we were in for a special tasteofhome correct answer. Or mail a
.com
the Dauras. “You feel its rich experience, and breakfast did not Find the recipe for Susan’s postcard with the page number
history as you pull into the disappoint. A fabulous entree, Salmon & Dill Omelet with and your name, address and
driveway. Once inside, it’s clear fruit strudels, fresh bread and Creme Fraiche and more phone number to Hide & Seek,
that innkeepers Gerry and Susan banana-nut muffins…we could details about the inn at Taste of Home, 5400 S. 60th
Goodman pay attention to detail. go on and on.” tasteofhome.com/plus. St., Greendale, WI 53129. A
random drawing will be held in
mid-January.

“Sweetie Pie,” our missing


SEE YOUR NAME IN TASTE OF HOME pumpkin pie, was caught
Our Test Kitchen team is always looking for great recipes to feature on our pages. hanging out with her carrot
Dessert or dinner or in between, your family favorites could be showcased in a fu- friends on page 70 in our
ture issue. To submit your recipes or story ideas, go to tasteofhome.com/submit. Oct/Nov issue.
CONTRIBUTOR

Want to send in your favorite recipe or handy tip, fun idea or photo to share with other
readers? We’d love to hear from you. Here’s how to get involved:
GUIDELINES

1. It’s easy to send us recipes and other submissions. Simply use the convenient form at your name, hometown and state. We reserve the right to modify, reproduce and dis-
tasteofhome.com/submit. tribute the material in any medium and in any manner or appropriate place. We test
2. When sending recipes, please be specific with directions, measurements and sizes of recipes submitted to us and reserve the right to alter them as needed. We may contact
cans, packages and pans. Also, please share a few words about the recipe and yourself. you via phone, E-mail or mail regarding your submission.
(For recipe contest entries, please follow the directions on page 15.) 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S.
3. After you send materials, please be patient. Due to the large volume, it can take our 60th St., Greendale WI 53129. If you have a particular department or feature in mind,
small staff several months to review materials. We may hold your material without in- please print it on the front of the envelope. You can send recipe cards or photocopies
forming you, but we will let you know if we publish something you submitted. Materials of family cookbooks, and they can be hand-printed or typed on a sheet of paper…what-
that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, pro- ever is easiest for you. If you would like mailed materials returned, please enclose a
motions and other publications. stamped, self-addressed envelope.
4. By submitting material for publication, you grant Reiman Media Group, Inc., its par- 6. Sending photos? We accept 35mm color prints or high-resolution digital photos.
ent company, subsidiaries, affiliates, partners and licensees use of the material, including Please submit digital images as jpegs at 300 dpi.

DECEMBER / JANUARY 09 tasteofhome.com_13


Al tr
All ad markss a
demar
t ade owned
e ow
are S cié
ned by So Po
c été des Pr odu ts
duits Swit
stlé S.A., Vevey, Swi
s Nestl tzerl nd or used with permission.
S itzerla
I can’t recall whether it was a tradition or something that just coincidentally
happened once or twice, but I have fond memories of my mom baking
chocolate chip cookies on the first day of snow. –Jaime B., Winchester, IN
There are a million reasons to bake with Nestle Toll House. Find your inspiration at verybestbaking.com
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Bake Every Day Special


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SURVIVING
HOLIDAY PARTIES
A couple of quick party tips
from TOH field editor
Awynne Thurstenson,
Siloam Springs, Arkansas
BRING IN A SPARK PLUG
Invite someone whom you
know can carry conversations
in different directions if
needed. There’s a ham in
every bunch—bring ’em to
the party!
LIGHTEN THE LOAD
Serve appetizers and desserts
on disposable party ware to
lighten the amount of dishes
at the end of the night.
EASY CLEANUP
Plan ahead and line baking
trays with foil; empty dish-
washer before party begins;
fill the sink with soapy water
for quick cleanup as your
party progresses.
COLOR ME HAPPY
Consider the foods you are
serving throughout the
evening. Stay away from
repeat colors or flavors to
make for a diverse tasting
experience.

DO YOU
HAVE PARTY TIPS

OPEN
TO SHARE?
Reveal your fun
or practical
entertaining ideas at
tasteofhome.com/
partytips

O
H USE
BRIGHT IDEAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME
OPEN
HOUSE potluck

double-cheese
macaroni
PREP: 25 MIN. BAKE: 20 MIN.
YIELD: 12 SERVINGS (1 CUP EACH)

Sabrina DeWitt
CUMBERLAND, MARYLAND

“I make this dish for every family


get-together and haven’t encountered
anyone yet who doesn’t love it.”

1 pkg. (16 oz.) elbow macaroni


3 cups (24 oz.) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 oz.) shredded cheddar
cheese
TOPPING:
1 cup dry bread crumbs
1/4 cup butter, melted
Cook macaroni according to
package directions. Meanwhile, place
cottage cheese in a food processor;
cover and process until smooth. Set
aside.
In a large saucepan, melt butter. Stir in
the flour, salt, pepper and garlic salt
until smooth. Gradually add cream
and milk. Bring to a boil; cook and stir
for 2 minutes or until thickened.

CREAMY CHICKEN
NOODLE BAKE

DOUBLE-CHEESE
MACARONI

creamy
cheesy...wow
Pass the cheese, please! Melt winter’s chill with these
warm and gooey one-dish wonders.

18_tasteofhome.com DECEMBER / JANUARY 09


Drain macaroni; transfer to a large
bowl. Add the cheddar cheese,
cottage cheese and white sauce; toss HAM & SHELLS ROASTED
to coat. Transfer to a greased 13-in. x CASSEROLE VEGGIE PASTA

9-in. baking dish. (Dish will be full.)


Combine bread crumbs and butter; ham & shells roasted veggie
sprinkle over the top.
casserole pasta
Bake, uncovered, at 400° for 20-25
minutes or until bubbly. PREP: 40 MIN. BAKE: 25 MIN. PREP: 40 MIN. BAKE: 25 MIN.
YIELD: 12 SERVINGS (1 CUP EACH) YIELD: 16 SERVINGS (3/4 CUP EACH)
creamy chicken Genise Krause Robyn Baney
noodle bake STURGEON BAY, WISCONSIN LEXINGTON PARK, MARYLAND

Caramelized onions and rosemary “My sister gave me this recipe years
PREP: 25 MIN. BAKE: 40 MIN. + STANDING
add subtle seasoning to this entree. ago, and it has become a favorite
YIELD: 12 SERVINGS (1 CUP EACH)
make-ahead and company meal.”
1 pkg. (16 oz.) medium pasta shells
Shirley Unger
BLUFFTON, OHIO 3 large onions, halved and sliced 4 small zucchini, halved lengthwise
and cut into 1-in. slices
This popular casserole is loaded with 1 Tbsp. olive oil Be sure you
tender chunks of chicken and noodles.
2 large onions, cut into wedges
1 pkg. (9 oz.) fresh spinach, torn have pots,
2 medium yellow summer squash,
4 cups uncooked egg noodles 1 Tbsp. minced fresh rosemary halved lengthwise and cut into
or 1 tsp. dried rosemary, crushed 1-in. slices
pans and
1/2 cup butter, divided
1/4 cup all-purpose flour
1/4 cup butter, cubed 2 large sweet yellow peppers, serving dishes
1/3 cup all-purpose flour cut into 1-in. pieces
1/2 tsp. salt large enough
1/4 tsp. pepper 1 cup fresh baby carrots,
1/8 tsp. white pepper halved lengthwise to prepare and
3-1/2 cups fat-free milk
3-1/2 cups milk 2 Tbsp. olive oil
4 cups cubed cooked chicken
1 cup part-skim ricotta cheese serve your
1 cup (4 oz.) crumbled goat cheese 3-1/2 cups uncooked fusilli pasta
2 jars (12 oz. each) chicken gravy 2 cups (8 oz.) shredded
recipe.
2 cups cubed fully cooked ham
1 jar (2 oz.) diced pimientos, drained fontina cheese
1/3 cup grated Parmesan cheese
1/2 cup cubed process cheese 1-1/2 cups heavy whipping cream
(Velveeta) Cook pasta according to package di- 1/2 cup canned diced tomatoes
1/2 cup dry bread crumbs rections. Meanwhile, in a large skillet in sauce
4 tsp. butter, melted over medium heat, cook and stir 1/2 cup grated Parmesan
onions in oil for 15-20 minutes or cheese, divided
Cook noodles according to package until golden brown. Add spinach and
directions. Meanwhile, in a Dutch 2 garlic cloves, minced
rosemary; cook 1-2 minutes longer or
oven, melt 6 Tbsp. butter. Stir in the until spinach is wilted. 1/2 tsp. salt
flour, salt and pepper until smooth. 1/4 tsp. pepper
Gradually add milk. Bring to a boil; Meanwhile, in a large saucepan, melt
butter. Stir in flour and pepper until In a large bowl, combine the first six
cook and stir for 1-2 minutes or until
smooth. Gradually add milk. Bring to ingredients. Transfer to two greased tasteofhome
thickened. Remove from the heat. .com
a boil; cook and stir for 2 minutes or 15-in. x 10-in. x 1-in. baking pans.
Stir in the chicken, gravy and
pimientos. until thickened. Remove from the Bake at 450° for 20-25 minutes or BIG BATCHES
heat. Stir in ricotta and goat cheeses until crisp-tender; set aside. Reduce Cooking for a
Drain noodles; toss with remaining until blended. heat to 350°. crowd? Find super
butter. Stir into chicken mixture. recipes that serve 24
Drain pasta; place in a large bowl. Cook pasta according to package
Transfer to a greased 13-in. x 9-in. or more at tasteof
Add the ham, onion mixture and directions; drain. Add the fontina
baking dish. Cover and bake at 350° home.com/plus.
sauce; toss to coat. Transfer to a cheese, cream, tomatoes, 1/4 cup
for 30-35 minutes or until bubbly.
greased 13-in. x 9-in. baking dish; Parmesan cheese, garlic, salt and
Combine the cheese, bread crumbs sprinkle with Parmesan cheese. Bake, pepper. Stir in vegetable mixture.
and melted butter. Sprinkle around uncovered, at 350° for 25-30 minutes Transfer to a greased 13-in. x 9-in.
edges of casserole. Bake, uncovered, or until bubbly. baking dish (dish will be full). Sprinkle
for 10 minutes or until golden brown.
with remaining Parmesan cheese.
Let stand for 10 minutes before
Bake, uncovered, for 25-30 minutes
serving.
or until bubbly.

DECEMBER / JANUARY 09 tasteofhome.com_19


OPEN
HOUSE tour my kitchen

old world
MODERN By Colleen Bassindale
WHITEFISH BAY, WISCONSIN
Estate sale finds, antiques and imagination make
this lived-in kitchen out of this world

A ll my years of searching con-


signment shops and rummage
and estate sales paid off when we
The refrigerator drawers in the
island are really handy. They pro-
vide easy access to fresh produce
and custom-made cabinets of
ebonized walnut for beauty and
durability.
COLLEEN’S
REMODELING
embarked on a kitchen remodeling
in our 80-year-old home. I’ve been
while I’m cooking. I also have a
designated cleaning area with a
Add to that a spectacular view of
the morning sunrise over Lake
TIPS
collecting antique lighting for years sink and pull-out garbage cans, Michigan, and this kitchen is more Make sure your
and love hunting for other trea- separate from the food prep space. than I ever dreamed. We think it’s kitchen can grow
sures…like the carved stone show- And I love our terra-cotta floors the best room in the house! with you; ours was
ing a Nativity scene I found at an
designed to fit
SHARE YOUR KITCHEN kids of all ages.
estate sale. It’s been dated back to
the 13th century. To me, it’s the Do you have a special kitchen that 1) Fill your kitchen with
centerpiece of our new kitchen. Our
everyone raves about? Send photos things that are special to
of the kitchen and your family to you. If you have an old
faith is a big part of our life, and it
editors@tasteofhome.com. plate from Grandma,
plays a role in our home decor as well.
Another great find are the lights use it!
above our island. They came from 2) Don’t underestimate
an old hotel and have a German resale shops. Those old
look. Made of mica, they create a things you might get
warm, amber glow. Combining col- from a consignment
lectibles like these with the new store add character so
updates and modern amenities has things don’t look so
brought out some of the charm of “cookie cutter.”
our new, bigger kitchen.
3) Make good use of
warm lighting. You want
Room to grow lighting to differ,
When we bought the home, in
whether you’re cooking,
2001, we knew we’d be embarking
This decorative stone ball (top) was the inspiration for the kitchen’s color palette. Wood entertaining or coming
on a huge renovation project. We
brackets (above) found at a consignment store support the stove’s hood. The separate home late at night.
tore down walls and combined a cleaning area (below) keeps mess and clutter away from the food prep station.
few rooms to open up the space.
After all, this is a kitchen for a fam-
ily of six—my husband, Jon; daugh-
ter Ellie, 20; and sons Wes, 15; Van,
10; and Bowin, 9. Our kitchen is the
most popular room in the house, so
it’s definitely “lived in.” It’s roomy
enough that we don’t feel like
we’re stepping on each other, but
it’s cozy, too. So as the kids grow,
we won’t outgrow our kitchen.
One of my favorite appliances is
our wood-burning oven. We enjoy
using it to make things like pizza,
chicken, bread and roasted vegeta-
bles. When it’s fired up, I can make
a pizza in 2 minutes, and I made
our 17-pound Thanksgiving turkey
in an hour! The flavors of the wood
and the food combine so well!

PHOTOGRAPHY BY
MARK DERSE
DECEMBER / JANUARY 09 tasteofhome.com_21
OPEN
HOUSE special occasion

1 cup water

elegant
4 egg yolks, beaten
1/3 cup lemon juice
2 Tbsp. butter
FROSTING:

endings
Treat your dinner guests to a
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 tsp. cream of tartar
1 tsp. vanilla extract
decadent and creamy grand finale 3 cups flaked coconut
In a large bowl, cream butter and
sugar until light and fluffy. Add eggs,
one at a time, beating well after each
addition. Beat in vanilla. Combine
the flour, baking powder and salt;
add to creamed mixture alternately
with milk.
Transfer to three greased and floured
9-in. round baking pans. Bake at 350°
for 25-30 minutes or until a toothpick
comes out clean. Cool for 10 minutes
before removing from pans to wire
racks to cool completely.
For filling, in a small saucepan, com-
bine the sugar, cornstarch and water
until smooth. Bring to a boil; cook
and stir 2 minutes longer or until
thickened and bubbly. Remove from
the heat.
Stir a small amount of hot mixture
into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer.
Remove from the heat; gently stir in
lemon juice and butter. Cool to room
temperature without stirring.
Place one cake on serving plate;
spread with half of the filling. Repeat
layers. Top with remaining cake.
lemon-filled 1 cup butter, softened
For frosting, in a large heavy
coconut cake 2 cups sugar saucepan, combine the sugar, egg
3 eggs whites, water and cream of tartar.
PREP: 35 MIN. BAKE: 25 MIN. + COOLING
YIELD: 16 SERVINGS 2 tsp. vanilla extract With a portable mixer, beat on low
3-1/4 cups all-purpose flour speed for 1 minute. Continue beating
Jackie Bergenheier on low over low heat until frosting
WICHITA FALLS, TEXAS 3-1/4 tsp. baking powder
reaches 160°, about 10 minutes.
“Years ago, one of my co-workers 3/4 tsp. salt
brought this cake to a luncheon. It
Transfer to a large bowl; add vanilla.
1-1/2 cups milk
was so delicious that I asked for the Beat on high until stiff peaks form,
recipe, and she shared. I’ve baked it FILLING: about 7 minutes. Frost top and sides
ever since, and it’s always a hit!” 1 cup sugar of cake. Sprinkle with coconut. Store
1/4 cup cornstarch in the refrigerator.

22_tasteofhome.com DECEMBER / JANUARY 09


1-1/4 cups plain yogurt Warm an
3 cups fresh or frozen cranberries
unflavored
3/4 cup sugar
1/2 cup plus 2 Tbsp. cold water,
gelatin
divided mixture only
1/8 tsp. ground cinnamon until the
1/8 tsp. ground nutmeg gelatin
1 tsp. unflavored gelatin dissolves. If
3 Tbsp. half-and-half cream
the mixture
2 cups cubed angel food cake
1/2 cup whipped topping
boils, the
minty ice cream pie In a small bowl, beat cream cheese
Line a strainer with four layers of
gelatin will
and sugar until smooth. Beat in 1 cup not set up.
PREP: 25 MIN. + FREEZING cheesecloth or one coffee filter;
cream until soft peaks form. Fold in
YIELD: 6-8 SERVINGS place over a bowl. Add yogurt to
walnuts. Spread into crust. Coarsely
strainer; fold edges of cheesecloth
Lorraine Darocha chop 1 package peppermint candies;
MOUNTAIN CITY, TENNESSEE
over yogurt. Refrigerate for 8 hours
fold into ice cream. Spread over
or overnight.
“Ice cream pies are so versatile; you cream cheese mixture. Drizzle with
can use any favorite flavors, toppings fudge topping. Freeze for 1 hour. In a large saucepan, combine the
and decorations. This cool dessert can cranberries, sugar and 1/2 cup water.
In a small bowl, beat remaining
be made well in advance and kept on Cook over medium heat until the
hand for unexpected company.” cream until it begins to thicken. Add
berries pop, about 15 minutes. Set
the confectioners’ sugar, extract and
1 pkg. (3 oz.) cream cheese, aside 1/3 cup berries for garnish;
food coloring if desired; beat until
softened cover and refrigerate until serving.
stiff peaks form. Garnish pie with
2 Tbsp. sugar Mash and strain remaining cranberry
whipped cream mixture and remain-
mixture, discarding pulp; stir in
2 cups heavy whipping cream, ing candies. Freeze. Remove from
cinnamon and nutmeg. Set aside.
divided the freezer 15 minutes before
1/4 cup chopped walnuts serving. Remove yogurt from cheesecloth
and discard liquid from bowl. In a tasteofhome
1 chocolate crumb crust (9 in.) cranberry angel small saucepan, sprinkle gelatin over .com
2 pkg. (4-3/4 oz. each) parfaits remaining water; let stand for
chocolate-covered peppermint 1 minute. Cook over low heat, stirring SWEET
candies, divided PREP: 50 MIN. + CHILLING ENDINGS
until gelatin is completely dissolved.
1 pint chocolate ice cream or YIELD: 4 SERVINGS For more mouth-
Stir in the cream, cranberry puree
fudge ripple ice cream Ruth Lee watering delights,
and yogurt.
1/4 cup hot fudge ice cream TROY, ONTARIO visit tasteof
topping, warmed Place 2 Tbsp. gelatin mixture in each home.com/plus
“This is a light and delicious finale for
2 Tbsp. confectioners’ sugar of four parfait glasses; top each with
this season. If you’re concerned about
sugar, substitute a granular low-calo-
1/4 cup cake cubes. Repeat layers.
1 tsp. peppermint extract Top with remaining gelatin mixture.
rie sweetener.”
2 to 3 drops green food coloring, Cover and refrigerate for at least
optional 4 hours. Just before serving, garnish
with whipped topping and reserved
berries.

DECEMBER / JANUARY 09 tasteofhome.com_23


Perfectly delicious, perfectly fresh.
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use within the next
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Visit www.ziploc.com for more great tips and recipes.


MANUFACTURER’S COUPON EXPIRES March 31, 2009 CONSUMER: Limit one coupon per purchase. MANUFACTURER’S COUPON EXPIRES March 31, 2009 CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of Good only in the USA on purchase of
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1
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reproduced, transferred, sold, or auctioned. Any reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax. other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem RETAILER: S.C. Johnson & Son, Inc. will redeem
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Toll-Free: 1-800/880-3012
COOK
SMART
EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KITCHEN
GOT A
QUESTION
FOR OUR
TEST KITCHEN?
E-mail it to
asktheTK@
tasteofhome.com

Q. Why do my cakes sink in the middle?


They test done, but when they cool, they sink.
—Rosie Seifert
YORK, PENNSYLVANIA

A.
The most common culprit is, in fact, oven temperature. An A CUT ABOVE
oven that isn’t hot enough can cause a cake to rise and then Here’s a special touch for
freshly frosted cakes or
sink. Check the accuracy of your oven temperature with an cupcakes: Press a shaped
oven thermometer. Here are a few more potential causes: cookie cutter into the frost-
Not enough baking ing. Using the cookie cut-
Under-mixing or over- Too much sugar, liquid or
1 time. Use a toothpick 2 mixing batter. Set the timer 3 leavening or too little flour.
ter as a guide, fill the shape
to check the cake’s doneness. with sprinkles, colored
while you cream the butter and The correct proportion of baking
A toothpick inserted near sugar or jimmies. Carefully
sugar. Creaming usually takes 3 powder to flour is 1 to 1-1/4 tea-
the center of the cake should remove the cookie cutter,
to 7 minutes, depending on the spoons baking powder to every
come out clean, and the leaving behind a perfect
quantity of ingredients; creamed cup of flour. Remember, check
sides of the cake may start decoration.
batter should appear light and the date of your baking powder;
pulling away from the pan. —Lee Bremson
fluffy. When adding dry ingredi- it could be expired! KANSAS CITY, MISSOURI
ents, mix at a low speed just until
everything is smoothly blended.
COOK
SMART quick fix

simply satisfying
On a chilly day, nothing beats hearty soup, tender biscuits
and a creamy apple dessert
2 medium carrots, shredded Pat or roll out to 3/4-in. thickness; cut
1 cup meatless spaghetti sauce with a floured 2-1/2-in. biscuit cutter.
1 tsp. Italian seasoning Place 2 in. apart on a greased baking
1 tsp. adobo seasoning sheet. In a small bowl, whisk egg and
1 pkg. (10 oz.) frozen chopped water; brush over biscuits. Bake at
spinach, thawed and squeezed dry 400° for 15-20 minutes or until gold-
Parmesan curls en brown. Serve warm.
In a Dutch oven, saute the zucchini, apple dessert sauce
mushrooms, onion and garlic in oil
until tender. Add the broth, toma- PREP/TOTAL TIME: 10 MIN.
toes, broccoli, carrots, spaghetti YIELD: 1-3/4 CUPS
sauce and seasonings. Jacqueline Graves
CUMMING, GEORGIA
Bring to a boil. Reduce heat; cover
and simmer 10-15 minutes or until “It’s so easy, even kids can make it!”
vegetables are tender. Stir in spinach;
3/4 cup chopped peeled tart apple
heat through. Garnish each serving
with cheese. 1 Tbsp. water
1 cup packed brown sugar
chive & lemon 1 cup (8 oz.) sour cream
biscuits 1/4 tsp. ground cinnamon
Vanilla ice cream
PREP/TOTAL TIME: 30 MIN.
YIELD: 9 BISCUITS In a 1-qt. microwave-safe dish,
combine apple and water. Cover and
Jim Gales
GLENDALE, WISCONSIN
microwave on high for 1 minute. Stir
in brown sugar. Cover and cook
very veggie soup An unexpected pairing of flavors
1 minute longer.
makes these biscuits delightful.
PREP: 20 MIN. COOK: 35 MIN. Stir in sour cream and cinnamon.
YIELD: 6 SERVINGS (2 QTS.) 2 cups all-purpose flour Cover and cook at 50% power for
Jaime Sargent
3 tsp. baking powder 1-1/2 to 1-3/4 minutes or until brown
FARMINGTON, NEW YORK 1 tsp. sugar sugar is melted, stirring once. Stir until
“I created this soup in an effort to 1 tsp. salt blended. Serve warm with ice cream.
make my family’s diet healthier.” 1/2 cup cold butter Editor’s Note: This recipe was tested in a
1,100-watt microwave.
1 medium zucchini, chopped 3/4 cup half-and-half cream
1-1/3 cups chopped fresh 1/2 cup minced chives
mushrooms 1-1/2 tsp. grated lemon peel
1 small onion, chopped 1 egg
tasteofhome 4 garlic cloves, minced 1 Tbsp. water
.com
1 tsp. canola oil In a large bowl, combine the flour,
FAST FOOD 1 carton (32 oz.) reduced-sodium baking powder, sugar and salt. Cut in
Find more great chicken broth butter until mixture resembles coarse
recipes ready
2 cans (14-1/2 oz. each) diced crumbs. Stir in cream just until mois-
in a jiffy at taste tomatoes with basil, oregano and
ofhome.com/plus tened. Stir in chives and lemon peel.
garlic, undrained Turn onto a lightly floured surface;
1 pkg. (16 oz.) frozen chopped knead 8-10 times.
broccoli, thawed

28_tasteofhome.com DECEMBER / JANUARY 09


COOK
SMART spice rack

sweet
cardamom
A little goes a long way with this internationally favored
seasoning that adds an exotic touch

spiced nuts
PREP: 10 MIN. HERE’S THE
COOK: 10 MIN. + COOLING
YIELD: 3-1/2 CUPS To help retain its SCOOP
Judi Oudekerk freshness, store DESCRIPTION
BUFFALO, MINNESOTA
cardamom in a Delightfully fragrant,
“These seasoned mixed nuts make cardamom comes
great hostess gifts; or just tuck some glass jar in a cool, from the seed pods
in with a Christmas present. I often
add another teaspoon of cardamom,
dry place or in the of a plant in the gin-
refrigerator. ger family.
a flavor we enjoy!”

1/4 cup butter, cubed TASTE & AROMA


Intense, pungent,
1/2 cup plus 3 Tbsp. sugar, divided
sweet flavor.
2 tsp. ground cardamom sweet potato
1 cup salted cashews waffles ETHNIC USES
In India, cardamom
1 cup salted peanuts PREP: 20 MIN. COOK: 5 MIN./BATCH is used in curry
1 cup pecan halves YIELD: 10 WAFFLES
blends, and in
In a large heavy skillet, melt butter. Mickey Turner Scandinavian coun-
Add 1/2 cup sugar; cook and stir GRANTS PASS, OREGON tries, it is commonly
over high heat until sugar is “Cardamom and pecans really make added to breads;
dissolved. Meanwhile, place the flavor of these special waffles however, most of the
cardamom and remaining sugar stand out. I make them when I have world’s cardamom
in a large bowl; set aside. leftover sweet potatoes.” crop is used in Arabic
Reduce heat to medium; add the 1-1/2 cups all-purpose flour countries as a flavor-
cashews, peanuts and pecans to ing for coffee.
1 Tbsp. sugar
butter mixture. Cook and stir until 1-1/2 tsp. baking powder HISTORY
nuts are toasted, about 3 minutes. Cardamom was used
1 tsp. ground cardamom
Add hot nuts to reserved cardamom In a large bowl, combine the flour, in India as a medicinal
mixture; toss to coat. Spread on foil 1/2 tsp. salt
sugar, baking powder, cardamom herb. Greeks and
to cool. 3 eggs, separated and salt. In another bowl, whisk the Romans imported it
1 cup (8 oz.) sour cream egg yolks, sour cream, sweet as a digestive aid.
1 cup cold mashed sweet potatoes potatoes, milk and butter; stir into
dry ingredients just until moistened. A FEW IDEAS TO
1/2 cup milk GET YOU STARTED
Fold in pecans.
tasteofhome 1/4 cup butter, melted A small amount will
.com 3/4 cup chopped pecans In a small bowl, beat egg whites add a tempting flavor
FESTIVE until stiff peaks form; fold into batter. to coffee cake,
Maple syrup, optional
SPICE Bake in a preheated waffle iron Danish pastry, breads
Find more holiday according to manufacturer’s and apple pie.
favorites featuring directions until golden brown.
cardamom at Serve with syrup.
tasteofhome.com
/plus

DECEMBER / JANUARY 09 tasteofhome.com_29


COOK
SMART menu savers

more
for less Warm & hearty
classics that
are easy on the
budget

cranberry-cherry
lattice pie
PREP: 30 MIN. BAKE: 25 MIN. + COOLING
YIELD: 6-8 SERVINGS

J. Tomasi
TOLEDO, OHIO

“My mom used to make this pie for


the holidays when I was a girl.” But
at just 91¢ per serving, you can
afford to make it all year long.

1 can (21 oz.) cherry pie filling


1 can (16 oz.) whole-berry
cranberry sauce
1/4 cup sugar

91¢ 3 Tbsp. quick-cooking tapioca


1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 pkg. (15 oz.) refrigerated
pie pastry
2 Tbsp. butter
In a large bowl, combine the pie deluxe corn muffins
filling, cranberry sauce, sugar,
tapioca, lemon juice and cinnamon. PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 1 DOZEN (1/2 CUP BUTTER)
Let stand for 15 minutes.
Line a 9-in. pie plate with bottom Angela Lively
BAXTER, TENNESSEE
25¢
pastry; add filling. Dot with butter.
Roll out remaining pastry; make a These tender, 25¢-per-serving corn
muffins are the cream of the crop! The
lattice crust. Trim, seal and
easy homemade honey butter adds a
flute edges.
pleasing hint of sweetness.
Bake at 400° for 35-40 minutes or
until crust is golden brown and filling 1 cup all-purpose flour In a large bowl, combine the first six GREAT
is bubbly. Cool on a wire rack. 1 cup yellow cornmeal ingredients. In another bowl, whisk
the egg, egg yolk, buttermilk and oil.
EATING
1/4 cup sugar Stir into dry ingredients just until FOR LESS!
buttermilk pot roast 2-1/2 tsp. baking powder moistened. Fold in corn. Check out more
3/4 tsp. salt Fill greased muffin cups three- delicious bargains
PREP: 20 MIN. BAKE: 2-1/4 HOURS
YIELD: 8 SERVINGS 1/2 tsp. baking soda fourths full. Bake at 400° for 18-23 in this issue*:
1 egg minutes or until a toothpick comes p. 18
Anne Powers
MUNFORD, ALABAMA 1 egg yolk out clean. Cool for 5 minutes before double-cheese
removing from pan to a wire rack. macaroni
“This melt-in-your-mouth roast with 1-1/4 cups buttermilk $1.04
flavorful gravy is just $2.01 per serv- 1/3 cup canola oil In a small bowl, beat butter and
ing. I’ve been making it for years. It’s honey until blended. Serve with p. 19
always great for company.”
3/4 cup whole kernel corn creamy chicken
muffins. noodle bake
HONEY BUTTER:
2 Tbsp. Dijon mustard $1.18
1/2 cup butter, softened
1 boneless beef chuck roast p. 28
(about 3-1/2 lbs.) 2 to 3 Tbsp. honey very veggie soup
4-1/2 tsp. onion soup mix $1.82
1/4 tsp. pepper p. 38
holiday brussels
8 medium potatoes, sprouts
peeled and halved
76¢
8 medium carrots, halved $2.01 p. 57
8 small onions, cut into wedges lemon lover’s
1 cup buttermilk cookies

Spread mustard over roast; place in
a Dutch oven. Sprinkle with soup mix p. 69
curried sweet
and pepper. Arrange vegetables potato latkes
around roast; pour buttermilk over 44¢
the top.
*PRICE IS PER SERVING
Cover and bake at 350° for 2-1/4
to 2-3/4 hours or until meat and
vegetables are tender. Transfer meat
and vegetables to a platter and
keep warm.
Skim fat from drippings; bring to a
boil. Cook until liquid is reduced to tasteofhome
.com
1 cup; serve with beef and vegetables.
PENNY-WISE
Visit our budget
living forum at
tasteofhome.com/
MONEY HUNGRY budget to share
Send your irresistible low-cost your best tips for
dinner ideas and recipes to stretching a dollar...
tasteofhome.com/submit and your favorite
frugal recipes

DECEMBER / JANUARY 09 tasteofhome.com_31


COOK
SMART eat, shrink & be merry

slimsational
BY JANET &
GRETA PODLESKI snacking
No guilt, less fat with these trimmed-down appetizers
Traditional artichoke dip is loaded with saturated fat, thanks to gobs of full-fat mayonnaise, sour cream, cream cheese
and grated cheeses. We’ve trimmed the fat by more than 50 percent by using reduced-fat (not fat-free!) mayo and
light sour cream and adding strongly flavored cheeses (Swiss and Parmesan), which means we can use less of them
and still get that delicious, cheesy taste. The secret ingredient that adds beneficial fiber and gives it that important high-
fat texture is pureed white kidney beans! So don’t be afraid to take a dip…and try our other tasty snacks, too.

the ’choke’s on you 1/3 cup light mayonnaise or


Miracle Whip (not fat free)
PREP: 15 MIN. BAKE: 25 MIN.
YIELD: ABOUT 4 CUPS 2 tsp minced garlic
1 tsp Worcestershire sauce
“Herb Our dreamy, creamy baked artichoke
dip is loaded with good stuff and still 3 to 4 dashes hot pepper sauce
gardeners stands up to the taste test. And that’s 1/4 tsp freshly ground black pepper
who work on no ’choke! 4 slices bacon, cooked and
crumbled
weekends 1 can (15.5 oz) white kidney beans
(cannellini), drained and rinsed 2 tbsp chopped green onions
get thyme-
1 tbsp freshly squeezed lemon juice Preheat oven to 350°.
and-a-half.” 1 can (14 oz) artichoke hearts (not Puree white beans and lemon juice in
marinated), drained and chopped the bowl of a food processor until
1 cup packed shredded light Swiss or smooth. Transfer mixture to a
Monterey Jack cheese (4 oz) medium bowl and stir in remaining
1/2 cup grated Parmesan cheese ingredients, except bacon and green
onions. Mix well.
Spoon artichoke-bean mixture into a
medium casserole dish that has been
sprayed with cooking spray. Sprinkle
crumbled bacon and green onions
over top. Bake, uncovered, for about
25 minutes, until dip is hot and bub-
bly. Let cool slightly before serving,
as mixture will be very hot. Serve
with baked tortilla chips, pita wedges
or multigrain melba toast rounds.
PER SERVING (about 1/3 cup): 121 calories, 5.9 g total
fat (2.8 g saturated fat), 8 g protein, 10 g carbohydrate,
2.6 g fiber, 14 mg cholesterol, 362 mg sodium.

If a parsley farmer is sued, can they garnish his wages?

32_tasteofhome.com DECEMBER / JANUARY 09


( )
To make rumaki, lay one half-strip of
bacon on work surface. Place chicken
egg-xactly...
piece in center of bacon strip and For perfect hard-boiled eggs, place the eggs in
top chicken with water chestnut. Fold a single layer in a saucepan, then add cold water
over ends of bacon to cover chicken to cover eggs by 1 inch. Bring to a boil over high
and water chestnut. Secure with heat. Remove immediately from heat, cover and
let stand for 15 minutes. Using a slotted spoon,
toothpick. Make sure toothpick
transfer eggs to a “bath” of ice cold water and
pierces water chestnut, or the water
let them sit for 5 minutes.
chestnut will fall out (probably when
you’re eating it!).
Place rumaki on a wire rack on a bak- 1 tbsp minced fresh dill or 1/2 tsp
dried dill weed (fresh is best!)
ing sheet. (Using a rack prevents the
food from soaking in the bacon drip- 1/4 tsp each salt, black pepper, and
hot pepper sauce
pings.) Bake at 400°F for 20 to 25
Paprika for garnish (optional)
minutes, until chicken and bacon are
cooked through. Serve warm. Carefully slice cooked eggs in half
POP
chicken littles QUIZINE
PER PIECE: 40 calories, 1.8 g total fat (0.6 g saturated lengthwise and remove yolks. Place
fat), 4 g protein, 1 g carbohydrate, 0.3 g fiber, 11 mg cho-
PREP: 30 MIN. + MARINATING yolks in a medium bowl and mash
BAKE: 20 MIN. YIELD: 24 PIECES
lesterol, 106 mg sodium. On what
well using a fork. Add remaining
ingredients and mix well.
vegetable did
These ginger-marinated chicken bites, deviled in disguise an ancient
our version of Japanese rumaki, may Using a small spoon, fill centers of
be little but their flavor’s huge! PREP: 20 MIN. + CHILLING
eggs with egg mixture, mounding Egyptian place
YIELD: 16 PIECES his right hand
1/4 cup reduced-sodium soy sauce slightly. Sprinkle filling with paprika,
We took plain ol’ deviled eggs and if desired. Cover loosely with plastic when taking
2 tbsp brown sugar
transformed them into a heavenly, wrap and refrigerate for at least an oath?
1 tbsp grated gingerroot sinsational treat. They’re eggceptional! 1 hour before serving.
1 tsp grated orange zest a. onion
8 omega-3 eggs, hard boiled and PER EGG: 46 calories, 3 g total fat (1 g saturated fat), 107
1/4 tsp each ground coriander and peeled (see tip) mg cholesterol, 103 mg sodium, 1 g carbohydrate, trace b. cabbage
fiber, 3 g protein.
curry powder c. celery
1/4 cup minced smoked salmon JANET & GRETA’S NOTE: If you have a pastry bag
1 tsp minced garlic (about 1 oz/28 g) with a large tip, you can use it to pipe the filling into the d. vine-ripe
centers of the eggs. The smoked salmon will clog a small
2 large boneless, skinless chicken 2 tbsp reduced-fat mayonnaise tip, so make sure you use a larger one. tomato
breasts (about 12 oz) (not fat free) ANSWER: (A) THE
12 whole water chestnuts (canned) 1 tbsp freshly squeezed lemon juice ONION’S ROUND
SHAPE WAS A SYMBOL
12 slices bacon, cut in half crosswise 1 tbsp honey mustard OF ETERNITY.
24 round wooden toothpicks
To make marinade, combine soy
sauce, brown sugar, gingerroot,
orange zest, coriander, curry, and
garlic in a small bowl. Set aside.
Cut chicken breasts into 24 bite-
sized pieces. Cut water chestnuts in
half. Combine chicken, water chest- YOU CAN WATCH
nuts, and marinade in a shallow glass JANET AND GRETA’S
baking dish (a pie plate would work) ENTERTAINING
or in a large, heavy-duty, resealable VIDEOS AT
plastic bag. Mix well to coat chicken TASTEOFHOME.COM/
and water chestnuts with marinade. EATSHRINKANDBE
MERRY
Marinate in refrigerator for at least
1 hour. (You can marinate overnight
for even better flavor.)

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

DECEMBER / JANUARY 09 tasteofhome.com_33


COOK
SMART kids in the kitchen

it’s OK to play!
Seasonal goodies that let you have fun with your food
The weather outside may be frightful in your neck of the woods…but snowman pancakes are so delightful! Our 5-year-
old junior chef Jack Stuart and his mom, Heather, spent a chilly morning making the cute breakfast treats, courtesy of
tasteofhome reader Phyllis Schmalz. (Jack can’t wait to teach his grandmother how to make them!) And just in time for the holiday
.com season, check out Claudia Temple’s Sand Art Brownie Mix—as much fun to make as it is to give.
OUTSIDE
THE LINES banana pancake 1/3 cup mashed ripe banana sand art
Download a new snowman 14 pretzel sticks brownie mix
page with a
PREP: 15 MIN. COOK: 5 MIN./BATCH
1/2 cup semisweet chocolate chips, PREP: 15 MIN. BAKE: 25 MIN. + COOLING
yummy recipe at raisins and/or dried cranberries YIELD: 16 SERVINGS
tasteofhome.com YIELD: 7 SERVINGS
1 tsp. confectioners’ sugar Claudia Temple
/kids Phyllis Schmalz
SUTTON, WEST VIRGINIA
KANSAS CITY, KANSAS In a small bowl, stir the pancake
1 cup complete buttermilk mix, water and banana just until “I always keep a few jars of this
pancake mix moistened. brownie mix on hand to add to gift
baskets or use as hostess gifts.”
3/4 cup water Using a 1/4-cup measuring cup, drop
batter in three graduated sizes onto 1 cup plus 2 Tbsp. all-purpose flour
a greased hot griddle. Turn when 1/2 tsp. salt
bubbles form on top. Cook until the 2/3 cup packed brown sugar
second side is golden brown.
2/3 cup sugar
Arrange snowmen on plates. For 1/3 cup baking cocoa
arms, push pretzels into bodies of
snowmen. Add eyes, noses and 1/2 cup semisweet chocolate chips
buttons as desired. Sprinkle with 1/2 cup vanilla or white chips
confectioners’ sugar. 1/2 cup chopped pecans
Nutrition Facts: 1 pancake snowman equals 143 calories, ADDITIONAL
4 g fat (2 g saturated fat), 0 cholesterol, 296 mg sodium,
INGREDIENTS:
27 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat. 3 eggs
GOT A BUDDING CHEF
2/3 cup canola oil
IN YOUR KITCHEN? 1 tsp. vanilla extract
Nominate your kid to become one of our
TOH Jr. Field Editors. Send photo and In a small bowl,
story to jrfieldeditors@tasteofhome.com. combine flour and salt. In a 1-qt. glass
container, layer the flour mixture,
brown sugar, sugar, cocoa, chips and
pecans. Cover and store in a cool dry
place for up to 6 months. Yield: 1
batch (about 4 cups total).
To prepare brownies: In a large bowl,
whisk the eggs, oil and vanilla. Add
brownie mix; stir until blended.
Spread into a greased 9-in. square
baking pan. Bake at 350° for 25-30
minutes or until a toothpick inserted
near the center comes out clean (do
not overbake). Cool on a wire rack.

34_tasteofhome.com DECEMBER / JANUARY 09


© H.J. Heinz Company, L.P. All Rights Reserved.
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COOK KAREN’S TIP:
SMART test kitchen insider When buying
white chocolate,
choose a fine-
quality brand that

life is a contains cocoa


butter, which
gives it a smooth,

piece of cake! creamy texture.

As a field staff manager for our Taste of Home Cooking Schools,


Karen Schwarck manages culinary specialists in the western United
States. Karen, who lives in Greendale, Wisconsin, has worked as a cake-
decorating instructor and even owned a bakery in Florida.

Q: When did you start cooking? Taste of Home captures that in the
A: In third grade. My mom would pages of the magazine and on the
tasteofhome
.com take my brother and me to the Web site, and our culinary special-
library every week. We’d pick out a ists take all that love and bring it
WANT THE kids’ cookbook and choose a to the stage. I get goose bumps
RECIPE? recipe to make. That’s when I got every time I go to a show.
Find Karen’s the cooking bug. My mom bought Q: What’s your favorite
favorite recipe, me a Tweety Bird cake pan with a TOH recipe?
Festive White pastry bag and tip. A: I’m a fan of anything
Chocolate Cheese- with white chocolate, so I
Q: What is your favorite aspect of
cake (above) at
working for Taste of Home Cook- love Festive White
tasteofhome
.com/plus ing Schools? Chocolate Cheesecake
A: Like Taste of Home, the Cooking from Mary Alice Graves of
Schools are about food and family. Kempton, Indiana.
COOK
SMART healthy choices

a new attitude
Making resolutions? Take a different approach to dining this year
with choices that taste great and are good for you, too

baked veggie chips


PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 3-1/2 CUPS

Christine Schenher
YPSILANTI, MICHIGAN

Colorful, roasted root vegetable slices


are a fun, festive snack or side. These
perfectly seasoned chips are so tasty
they don’t even need dip!

1/2 lb. fresh beets (about 2 medium)


1 medium potato
1 medium sweet potato
1 medium parsnip
2 Tbsp. canola oil
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
Dash pepper
Peel vegetables and cut into 1/8-in.
slices. Place in a large bowl. Drizzle
with oil. Combine the remaining
ingredients; sprinkle over vegetables
and toss to coat.
Arrange in a single layer in two
ungreased 15-in. x 10-in. x 1-in.
baking pans. Bake at 375° for 15-20
“I find that minutes or until golden brown,
dividing my snacks turning once.
into preportioned Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat
(1 g saturated fat), 1 mg cholesterol, 220 mg sodium,
plastic bags makes 15 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1 starch, 1 fat.
them easy to
‘grab and go’ at a
moment’s notice.”
—Mary Ann Jellison LIGHTEN UP
Got a good-for-you recipe?
MONROVIA, CALIFORNIA
We want it! Send healthy, low-
fat or low-calorie recipes to
tasteofhome.com/submit

DECEMBER / JANUARY 09 tasteofhome.com_37


pork tenderloin with
fig-orange glaze
PREP: 40 MIN. + CHILLING COOK: 30 MIN.
YIELD: 6 SERVINGS

Kathy Pettit
LOS ANGELES, CALIFORNIA

The sauce for this roast is bursting


SMALL CHANGES
with fig flavor, character from the
seasoning and a subtle citrus flair. MAKE A BIG
1-1/2 tsp. garlic powder
DIFFERENCE!
3/4 tsp. pepper Cook foods in a non-
stick skillet so you
1/2 tsp. salt
won’t need additional
1/2 tsp. fennel seed, crushed butter or oil.
1/2 tsp. rubbed sage Use whole-grain
1/2 tsp. dried thyme pasta instead of
1/8 tsp. cayenne pepper regular, brown rice
2 pork tenderloins (3/4 lb. each) instead of white for
healthier dishes.
GLAZE:
2/3 cup reduced-sodium Experiment with herb
chicken broth blends and rubs to
2 Tbsp. brown sugar add flavor to meats,
poultry, fish, veggies
1 Tbsp. molasses
and salads.
1/2 tsp. balsamic vinegar
Try low-fat cheeses
1/4 tsp. ground cumin
rack in a shallow roasting pan lined 1 pkg. (16 oz.) frozen brussels in your favorite
1/8 tsp. kosher salt with foil. sprouts recipes.
Dash white pepper 1 pkg. (10 oz.) frozen peas
Bake at 350° for 25-30 minutes or Choose a thin crust
Dash ground cinnamon until a meat thermometer reads 160°, 2 medium celery ribs, chopped and top your pizza
1/2 cup chopped orange segments basting occasionally with remaining 2 Tbsp. butter with more veggies.
10 dried figs glaze. Let stand for 10 minutes 2 bacon strips, cooked and Shake a mixture of
1/4 cup water before slicing. crumbled white and brown
1 Tbsp. olive oil Nutrition Facts: 3 oz. cooked pork equals 233 calories, 2 Tbsp. minced chives artificial sweeteners
6 g fat (2 g saturated fat), 63 mg cholesterol, 377 mg
Cook brussels sprouts and peas and cinnamon over
In a small bowl, combine the first sodium, 19 g carbohydrate, 2 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
according to package directions. cereal, oatmeal, fruit
seven ingredients; rub over pork.
and sweet potatoes
Cover and refrigerate for at least holiday brussels Meanwhile, in a small skillet, saute for a sugar-free
2 hours. sprouts celery in butter until crisp-tender. flavor boost.
For glaze, in a large saucepan, Transfer to a large bowl; add bacon
PREP/TOTAL TIME: 25 MIN.
combine the broth, brown sugar, and chives. Drain brussels sprouts
YIELD: 6 SERVINGS
molasses, vinegar and seasonings. and peas; add to celery mixture and
Stir in orange and figs. Cook and stir Jodie Beckman stir until blended.
COUNCIL BLUFFS, IOWA
over medium heat until mixture Nutrition Facts: 2/3 cup equals 115 calories, 5 g fat
comes to a boil. Reduce heat; sim- Peas and sprouts mixed with crunchy (3 g saturated fat), 12 mg cholesterol, 147 mg sodium,
13 g carbohydrate, 5 g fiber, 6 g protein.
mer, uncovered, for 15-18 minutes or celery and flavorful bacon make an
Diabetic Exchanges: 2 vegetable, 1 fat.
appealing side dish.
until figs are tender. Stir in water; cool
slightly. Transfer to a blender; cover
and process until smooth.
enjoy the food you love!
In a large nonstick skillet, brown pork If you think “comfort food” and “diet” don’t go together, think again! Our
in oil on all sides. Spread with half of all-new Comfort Food Diet Cookbook offers a commonsense approach to
fig-orange glaze. Place pork on a smarter eating. On sale January 6, or order from shoptasteofhome.com

38_tasteofhome.com DECEMBER / JANUARY 09


CONTEST
HOLIDAY
APPETIZERS

bıg
SMALL
BITES

flavor

{
Planning a holiday gathering?
These easy and elegant munchables from our appetizer
contest will start your next get-together off deliciously.
You’ll find all 12 winning recipes starting on page 41.

[ TO FIND OUT ABOUT ALL OUR CONTESTS, GO TO TASTEOFHOME.COM/CONTESTS ]


CONTEST WINNER

she’s got
great taste!
THIS PARTY GIRL’S COOKING KEPT US COMING
BACK FOR MORE
“I would entertain every day of the
week if I could!” says reader Marilyn
“They’re so pretty displayed on
tiered serving plates with fresh cher-
30-MINUTE
McSween. “I enjoy planning party
menus and deciding how I’ll display
ries and whole pecans,” she says of
her elegant bites. “And they disappear
ENTREES
Are you a master of fast-fix meals?
the food and what special touches I quickly!” Here’s your chance to show us what
can add.” She’s an avid baker, too. “Christmas they’re made of! Send in the best
Marilyn gets some ribbing from her is my favorite holiday,” says Marilyn, recipes you can make in 30 minutes or
family about how particular she is, but who works for an insurance company. less, and you could win $500 for 1st;
there was no argument when this “I take 4 days off to make cookies and $300 for 2nd; and $150 for 3rd!
Mentor, Ohio cook’s Brie Cherry Pastry candy. I bake over 2,000 cookies (12
Cups took the $500 Grand Prize in our varieties) and make 10 pounds of HERE’S WHAT WE’RE
“Party-Perfect Appetizers” contest. chocolate for family and co-workers.” LOOKING FOR:
stir-fries, casseroles &
skillet dinners
omelets and frittatas,
kabobs, burgers &
sausages
pastas & ethnic dishes
meat, seafood
& vegetarian entrees
soups, salads &
whatever else you can
think of!
ENTRY DEADLINE IS
MARILYN?S TIP: February 15, 2009
“When I plan a
party, I write down Winners will be announced in the
the entire menu— Oct/Nov 09 issue.
even drinks. Then
I can see if there’s YOU COULD
too much of one
thing and not WIN $500!
enough of Visit tasteofhome.com/
another.” recipecontests today to enter!

THE PERFECT PARTY STARTS HERE!


Plan the best get-togethers ever with Appetizers for Every Occasion, a collection of 150 of the best finger foods from
Taste of Home. You’ll find photos of every recipe, from cool dips and hot bites to elegant hors d’oeuvres and fancy
drinks, so there will be no surprises. Available wherever magazines are sold through February 16.

40_tasteofhome.com DECEMBER / JANUARY 09


brie cherry pastry cups sesame chicken dip

mini muffuletta corn cakes with


shrimp & guacamole
S ESAME CHICK EN DIP

BRIE CHER RY PAS T RY CUPS


PREP: 35 MIN. + CHILLING PREP/TOTAL TIME: 30 MIN.
YIELD: 36 SERVINGS (1/4 CUP EACH) YIELD: 3 DOZEN

2 Tbsp. soy sauce 1/2 cup chopped 1 sheet frozen puff 1/4 cup chopped pecans
salted peanuts pastry, thawed or walnuts
4 tsp. sesame oil
//

2 cups chopped fresh 1/2 cup cherry preserves 2 Tbsp. minced chives
2 garlic cloves, minced baby spinach
4 oz. Brie or Camembert
4 cups shredded cooked 1 jar (10 oz.) sweet- cheese, cut into 1/2-in.

//
chicken breast and-sour sauce cubes
3 pkg. (8 oz. each) Sesame rice crackers
reduced-fat cream Unfold puff pastry; cut into 36 squares. Gently press squares onto
cheese the bottoms of 36 miniature muffin cups coated with cooking spray.
8 green onions, Bake at 375° for 10 minutes. Using the end of a wooden spoon han-
thinly sliced
dle, make a 1/2-in.-deep indentation in the center of each. Bake 6-
8 minutes longer or until golden brown. With spoon handle, press
In a large resealable plastic bag, combine the soy sauce, sesame oil
squares down again.
and garlic; add the chicken. Seal bag and turn to coat; refrigerate for
at least 1 hour. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top
with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or
Spread cream cheese onto a large serving platter; top with chicken
until cheese is melted.
mixture. Sprinkle with onions, peanuts and spinach. Drizzle with
sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Nutrition Facts: 1 appetizer equals 61 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 42 mg
sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Serve with crackers.

tasteofhome.com tasteofhome.com

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


MIN I MU FFULETTA
COR N CAKES W ITH
SHR IMP & GUACAMOLE

PREP: 25 MIN. + CHILLING


YIELD: 2 DOZEN
YIELD: 3 DOZEN
1/2 cup fresh or frozen 1 medium ripe avocado,
corn peeled and pitted 1 jar (10 oz.) pimiento- 6 French rolls, split
1-1/4 cups water, divided 2 Tbsp. finely chopped stuffed olives, drained
onion and chopped 1/2 lb. thinly sliced
1 cup complete hard salami
buttermilk pancake mix 1 Tbsp. chopped seeded 2 cans (4-1/4 oz. each)
jalapeno pepper chopped ripe olives 1/4 lb. sliced
2 Tbsp. grated provolone cheese
Parmesan cheese 1 Tbsp. lime juice 2 Tbsp. balsamic vinegar
1/2 lb. thinly sliced
//

1/8 tsp. hot pepper sauce 1/8 tsp. salt


1 Tbsp. red wine vinegar cotto salami
2 Tbsp. finely chopped 24 cooked small shrimp,
sweet red pepper peeled and deveined 1 Tbsp. olive oil 1/4 lb. sliced part-skim
//

mozzarella cheese
1 green onion, chopped Small strips green onion 3 garlic cloves, minced
1 Tbsp. minced fresh and/or fresh cilantro
leaves 1 tsp. dried basil
cilantro
1 tsp. dried oregano
In a small saucepan, bring the corn and 1/2 cup water to a boil. Re-
duce heat; cover and simmer for 4-6 minutes or until tender. Drain. In a large bowl, combine the first eight ingredients; set aside.
In a large bowl, combine pancake mix and cheese. Add pepper Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard
sauce and remaining water; stir just until moistened. Fold in the corn, removed bread or save for another use).
red pepper, green onion and minced cilantro. Spread olive mixture over tops and bottoms of rolls. On roll
Pour batter by tablespoonfuls onto a hot griddle coated with cook- bottoms, layer the hard salami, provolone cheese, cotto salami and
ing spray; turn when bubbles form on top. Cook until the second mozzarella cheese. Replace tops. Wrap tightly in plastic wrap.
side is golden brown. Set aside. Refrigerate overnight. Cut each into wedges; secure with toothpicks.
In a small bowl, mash avocado with onion, jalapeno, lime juice and
salt. Top each pancake with a teaspoonful of guacamole and a
shrimp. Garnish with green onion and/or cilantro. Serve immediately.
Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol,
118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
tasteofhome.com tasteofhome.com

42_tasteofhome.com DECEMBER / JANUARY 09


nacho party slices crab cakes
with red chili mayo

chicken, pear & olive & roasted pepper


gorgonzola tarts bruschetta
WIT H RED CHILI MAYO
CRAB CAK ES

NACHO PART Y S LICES


PREP: 35 MIN. + CHILLING COOK: 10 MIN./BATCH PREP: 25 MIN. BAKE: 70 MIN. + CHILLING
YIELD: 2 DOZEN (1 CUP SAUCE) YIELD: 24 SERVINGS
1-3/4 cups crushed nacho1-1/2 cups (6 oz.)
1-1/3 cups mayonnaise 1 jalapeno pepper, seeded tortilla chips shredded Mexican
and finely chopped 1/3 cup butter, melted cheese blend
2 Tbsp. Thai chili sauce
4 Tbsp. olive oil, divided 1/3 cup finely chopped
3 pkg. (8 oz. each) cream
2 tsp. lemon juice, green onions
divided 1/2 cup soft bread crumbs cheese, softened
1/2 cup mayonnaise 1 cup (8 oz.) sour cream
1/4 cup each finely 1 egg, beaten Whole kernel corn,
chopped celery, 1 envelope taco
1 lb. fresh crabmeat seasoning cubed avocado, chopped
red onion and sweet tomato and sliced ripe
red pepper 1/4 cup all-purpose flour 2 Tbsp. all-purpose flour

//
olives
//

4 eggs, lightly beaten Salsa, optional


In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 tsp. 1-1/2 cups finely chopped
Assorted crackers or
cooked chicken breasts additional nacho tortilla
lemon juice. Set aside. chips, optional
In a small skillet, saute the celery, onion, red pepper and jalapeno in Combine crushed tortilla chips and butter; press onto the bottom
1 Tbsp. oil until tender. Transfer to a large bowl; stir in the bread of a greased 9-in. springform pan.
crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining
In a large bowl, beat the cream cheese, mayonnaise, taco season-
lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours.
ing and flour until smooth. Add eggs; beat on low speed just until
Cover and refrigerate remaining mayonnaise mixture for sauce.
combined. Stir in the chicken, cheese blend and onions. Pour over
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoon- crust. Place pan on a baking sheet.
fuls into flour. Gently coat and shape into a 1/2-in.-thick
Editor’s Note: Bake at 325° for 60-70 minutes or until center is almost set. Gently
patty. Repeat with remaining mixture. In a large skillet over
When cutting spread sour cream over the top; bake 10 minutes longer or until set.
hot peppers, medium-high heat, cook patties in remaining oil in
disposable batches for 3-4 minutes on each side or until golden Cool on a wire rack for 10 minutes. Carefully run a knife around
gloves are brown. Serve with reserved sauce. edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours.
recommended.
Avoid touching Just before serving, remove sides of pan. Garnish with corn, avo-
your face. cado, tomato and olives. Serve with salsa and crackers if desired.
tasteofhome.com tasteofhome.com
OLIVE & ROASTED PEPPER
// BR USCHET TA

CHICKEN , PEAR &


GORGON ZOLA TARTS

PREP: 30 MIN. COOK: 5 MIN.


YIELD: 2-1/2 DOZEN

8 bacon strips 3 Tbsp. apricot


preserves
1-1/2 tsp. brown sugar
2 tsp. butter
PREP/TOTAL TIME: 15 MIN. 1/4 tsp. ground
YIELD: 16 APPETIZERS
cinnamon 1/4 tsp. salt
3/4 cup finely chopped 1/4 tsp. pepper
1/2 cup grated Romano 2 tsp. olive oil cooked chicken breast
2 pkg. (1.9 oz. each)
cheese 1/3 cup pear nectar frozen miniature phyllo
1/2 tsp. dried basil
//

1/2 cup chopped pitted tart shells


16 slices French bread 1/4 cup finely chopped
green olives dried pears 1/3 cup crumbled
baguette (1/2 in. thick),
1/2 cup chopped roasted toasted Gorgonzola cheese
sweet red peppers
Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from the
In a small bowl, combine the first five ingredients. Top each bread heat for 4-6 minutes on each side or until crisp. Combine brown
slice with 1 Tbsp. olive mixture. sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or
Nutrition Facts: 1 appetizer equals 62 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 251 mg
until bacon is glazed and bubbly. Drain on paper towels. Cool
sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. slightly and crumble.
In a small skillet, combine the chicken, pear nectar, pears, preserves,
butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for
3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling
into each tart shell; place tarts on a baking sheet. Sprinkle with
bacon and cheese.
Bake at 350° for 5-7 minutes or until heated through. Serve warm.
Nutrition Facts: 1 tart equals 53 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 90 mg
sodium, 5 g carbohydrate, trace fiber, 2 g protein.

tasteofhome.com tasteofhome.com

44_tasteofhome.com DECEMBER / JANUARY 09


greek pinwheels marinated cheese

stuffed baby red potatoes southwest egg rolls &


cool avocado dip
MAR IN AT ED CHEESE

GREEK PIN WHEELS


PREP: 30 MIN. + MARINATING
YIELD: ABOUT 2 LBS.

2 blocks (8 oz. each) 3 Tbsp. minced fresh


white cheddar cheese parsley
2 pkg. (8 oz. each) cream 2 Tbsp. minced fresh basil
cheese, softened PREP/TOTAL TIME: 30 MIN.
1 Tbsp. sugar YIELD: 20 APPETIZERS
3/4 cup chopped roasted
sweet red peppers 3 garlic cloves, minced
1/2 tsp. salt 1 sheet frozen puff 1/4 cup crumbled

//
1/2 cup olive oil pastry, thawed feta cheese
//

1/4 cup white wine 1/2 tsp. pepper


1 Tbsp. beaten egg 1 Tbsp. finely chopped
vinegar Toasted sliced French drained oil-packed
bread or assorted 3/4 tsp. water sun-dried tomatoes
1/4 cup balsamic vinegar
crackers 1/2 cup cream cheese,
3 Tbsp. chopped 3 Greek olives, finely
softened chopped
green onions
1/3 cup marinated 1 tsp. Greek seasoning
Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut quartered artichoke
hearts, drained and finely
each block of cream cheese into 18 slices; sandwich between ched- chopped
dar slices, using a knife to spread evenly. Create four 6-in.-long
blocks of cheese; place in a 13-in. x 9-in. dish. Unfold puff pastry. Whisk egg and water; brush over pastry. Com-
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, bine the remaining ingredients; spread over pastry to within 1/2 in.
garlic, salt and pepper; pour over cheese. Cover and refrigerate of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices.
overnight, turning once. Drain excess marinade. Serve cheese with Place 2 in. apart on greased baking sheets. Bake at 425° for 9-11
bread or crackers. minutes or until puffed and golden brown. Serve warm.

tasteofhome.com tasteofhome.com
SOU THW EST EGG ROLLS &
// COOL AVOCADO DIP

STU FFED BABY


R ED POTATOES

PREP: 35 MIN. COOK: 5 MIN./BATCH PREP: 45 MIN. COOK: 15 MIN.


YIELD: 20 EGG ROLLS (1-1/2 CUPS SAUCE) YIELD: 2 DOZEN
2-1/2 cups shredded 1 tsp. grated lime peel
cooked chicken 24 small red potatoes 2/3 cup sour cream
1/4 tsp. cayenne pepper (about 2-1/2 lbs.)
1-1/2 cups (6 oz.) 1 egg, beaten
shredded Mexican 1 pkg. (16 oz.) egg roll 1/4 cup butter, cubed
wrappers 1/2 tsp. salt
cheese blend 1/2 cup shredded
Oil for deep-fat frying Parmesan cheese, 1/8 tsp. pepper
//

2/3 cup frozen corn,


thawed divided 1/8 tsp. paprika
DIP:
2/3 cup canned black 1 cup ranch salad dressing 1/2 cup crumbled
beans, rinsed and drained cooked bacon, divided
1 medium ripe avocado,
5 green onions, chopped peeled and mashed
Scrub potatoes; place in a large saucepan and cover with water.
1/4 cup minced fresh 1 Tbsp. minced fresh Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or
cilantro cilantro
until tender. Drain.
1 tsp. salt 1 tsp. grated lime peel
When cool enough to handle, cut a thin slice off the top of each
1 tsp. ground cumin potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from
potato bottoms to level if necessary.)
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of
chicken mixture in the center of one egg roll wrapper. (Keep re- In a large bowl, mash the potato tops and pulp with butter. Set aside
maining wrappers covered with a damp paper towel until ready to 2 Tbsp. each of cheese and bacon for garnish; add remaining
use.) Fold bottom corner over filling. Fold sides toward center over cheese and bacon to potatoes. Stir in the sour cream, egg, salt and
filling. Moisten remaining corner with water; roll up tightly to seal. pepper. Spoon mixture into potato shells. Top with remaining
Repeat. cheese and bacon; sprinkle with paprika.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375°
a few at a time, for 2 minutes on each side or until golden brown. for 12-18 minutes or until a thermometer reads 160°.
Drain on paper towels. Nutrition Facts: 1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol,
135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Meanwhile, combine the dip ingredients. Serve with egg rolls.
tasteofhome.com tasteofhome.com

46_tasteofhome.com DECEMBER / JANUARY 09


SEAFOOD
KABOBS &
ORANGE
FLANK STEAK

surf turf
PUT THIS LUXURIOUS FOOD PAIRING ON YOUR HOLIDAY MENU…
WITHOUT BLOWING YOUR GROCERY BUDGET!
Surf and turf usually brings to mind lobster and porterhouse, white linens and silver in exclusive restaurants
or banquet halls, you choosing that outrageously expensive order only after much deliberation and not a
small amount of guilt. But this hearty duet doesn’t have to break your bank. As a few of our readers have
discovered, with the right choices of seafood and meat, you can enjoy surf and turf without spending a small
fortune. Each of these recipes is special—paired up or as a single entree. Enjoy!

seafood kabobs orange flank steak In a large resealable plastic bag,


combine the first seven ingredients.
PREP: 25 MIN. + MARINATING PREP: 10 MIN. + MARINATING
Add the beef; seal bag and turn to
BROIL: 10 MIN. YIELD: 6 SERVINGS BROIL: 10 MIN.
YIELD: 4 SERVINGS + STANDING
coat. Refrigerate for 8 hours or
Michelle Armistead overnight.
MARLBORO, NEW JERSEY Gloria Bisck
DEERWOOD, MINNESOTA Broil steak 4-6 in. from the heat or
“These grilled kabobs are delicious,
grill, covered, over medium-hot heat
easy and fast! Use any firm, fresh fish “Here’s my favorite steak recipe.
or shellfish.” Marinating makes this inexpensive
for 4-6 minutes on each side or until
cut of meat tender and juicy.” meat reaches desired doneness (for
1/4 cup lemon juice medium-rare, a meat thermometer
1/4 cup olive oil 1/4 cup orange juice should read 145°; medium, 160°; well-
3 tsp. snipped fresh dill, divided 1/4 cup canola oil done, 170°). Let stand for 10 minutes.
1/2 tsp. salt 2 Tbsp. ketchup Meanwhile, broil or grill orange slices
1/2 tsp. white pepper 4-1/2 tsp. soy sauce for 2 minutes. To serve, thinly slice
2 garlic cloves, minced steak across the grain. Garnish with
1-1/2 lbs. halibut steaks, cut into
1-1/2-in. pieces orange slices.
1 tsp. grated orange peel
18 uncooked large shrimp, peeled 1/8 tsp. hot pepper sauce
and deveined 1 beef flank steak (1 lb.)
18 sea scallops 1 medium orange, sliced
1 each large green, sweet red and
yellow peppers, cut into 1-in. pieces
In a small bowl, combine the lemon
juice, oil, 1 tsp. dill, salt and pepper.
Place the halibut, shrimp and scallops
in a large resealable plastic bag; place
the peppers in another large reseal-
able plastic bag. Divide marinade
between both bags. Seal bags and
turn to coat; refrigerate for 15-20
minutes. Drain and discard marinade.
On six metal or soaked wooden
skewers, alternately thread the
halibut, shrimp, scallops and peppers.
Sprinkle with remaining dill. Broil 6 in.
from the heat or grill, covered, over
medium heat for 4-5 minutes on
each side or until halibut flakes easily
with a fork, shrimp turn pink and
scallops are firm and opaque.

SOLE WITH
SHRIMP SAUCE

48_tasteofhome.com DECEMBER / JANUARY 09


sole with
shrimp sauce
PREP: 25 MIN. BAKE: 15 MIN.
YIELD: 4 SERVINGS Beef roasts and
Laura McDowell steaks are often
LAKE VILLA, ILLINOIS
discounted during
“I found this recipe, years ago, when
I was first married. I cut down the the holidays.
butter and flour, but it’s just as good Watch supermarket
as the original.”
ad flyers for
1-1/2 lbs. sole fillets seasonal specials
1/4 tsp. each salt, paprika and that can save you
coarsely ground pepper
3/4 lb. sliced fresh mushrooms
$1 or more a
pound.
SAUCE:
1-1/2 tsp. grated onion
4-1/2 tsp. butter
4 tsp. all-purpose flour
1/4 tsp. each salt, paprika and
coarsely ground pepper
3/4 cup fat-free milk
1/4 cup reduced-sodium
chicken broth
3/4 lb. cooked medium shrimp,
peeled and deveined
4 Tbsp. grated Parmesan
cheese, divided
1 tsp. minced fresh parsley
mushroom-blue In a large resealable plastic bag,
1/4 tsp. dried basil
cheese tenderloin combine soy sauce and Worcester-
1/8 tsp. cayenne pepper shire sauce. Add the beef; seal bag
PREP: 10 MIN. + MARINATING
Place fish in a 15-in. x 10-in. x 1-in. and turn to coat. Refrigerate for
BAKE: 45 MIN. + STANDING
baking pan coated with cooking 2 hours, turning occasionally.
YIELD: 10 SERVINGS (1-1/2 CUPS SAUCE)
spray; sprinkle with seasonings. In a Drain and discard marinade. Rub
large nonstick skillet coated with Eric Schoen
LINCOLN, NEBRASKA
the beef with garlic and pepper;
cooking spray, cook mushrooms over place in a shallow roasting pan. Add
medium heat until tender. Spoon “I usually double the mushroom-
broth to the pan. Bake, uncovered, at
over fish. Bake at 350° for 10-15 cheese sauce for this delicious dish;
it always disappears very fast.”
425° for 45-55 minutes or until meat
minutes or until fish flakes easily reaches desired doneness (for
with a fork. 1-1/2 cups soy sauce medium-rare, a meat thermometer
Local fish and
Meanwhile, in the same skillet, cook 3/4 cup Worcestershire sauce should read 145°; medium, 160°;
onion in butter over medium heat
seafood purchased well-done, 170°). Let stand for
1 beef tenderloin (3-1/2 to 4 lbs.)
until tender. Stir in the flour, salt, in season tastes 10 minutes before slicing.
4 garlic cloves, minced
paprika and pepper until blended. best and is your 1 Tbsp. coarsely ground pepper Meanwhile, in a small saucepan, melt
Gradually stir in milk and broth. Bring best buy for the butter. Add mushrooms and garlic;
to a boil; cook and stir for 1-2 minutes 1 can (10-1/2 oz.) condensed beef
saute until tender. Add the cheese,
or until thickened. Stir in the shrimp, money. The trick is broth, undiluted
Worcestershire sauce and caraway
3 Tbsp. cheese, parsley and basil; to be flexible. SAUCE: seeds; cook and stir over low heat
heat through. Spoon sauce over fish; Watch for fresh 1/2 cup butter, cubed until cheese is melted. Stir in onions;
sprinkle with cayenne and remaining 1/2 lb. sliced fresh mushrooms heat through. Serve sauce with beef.
specials at your
cheese. 2 garlic cloves, minced
Nutrition Facts: 1 serving equals 338 calories, 9 g fat
local market.
(4 g saturated fat), 224 mg cholesterol, 741 mg sodium, 1 cup (4 oz.) crumbled blue cheese
9 g carbohydrate, 1 g fiber, 52 g protein. Diabetic
Exchanges: 7 very lean meat, 1 vegetable, 1 fat. 1 Tbsp. Worcestershire sauce
1/4 tsp. caraway seeds
4 green onions, chopped

DECEMBER / JANUARY 09 tasteofhome.com_49


north pacific In a large saucepan over medium
chowder heat, cook bacon until crisp. Drain,
reserving 1 tsp. drippings. Crumble
PREP: 15 MIN. COOK: 35 MIN. bacon and set aside. Saute onion and
YIELD: 9 SERVINGS (2-1/4 QTS.) celery in the drippings. Add broth
If your seafood and potatoes. Bring to a boil. Reduce
Pam Woolgar
market doesn’t QUALICUM BEACH, BRITISH COLUMBIA heat; cover and cook for 15-20 min-
have what you’re “This is so yummy and so fresh!” utes or until potatoes are tender.
Tender vegetables and tarragon add Combine flour and cream until
looking for, ask for
good flavor to this savory fish soup.
a substitute. Many smooth; gradually stir into soup.
8 bacon strips Bring to a boil; cook and stir for
types of fish are 2 minutes. Stir in the halibut,
1 small onion, chopped
interchangeable. tarragon, salt, pepper and reserved
1 celery rib, chopped
bacon. Reduce heat; simmer,
seafood medley 1 carton (32 oz.) chicken broth uncovered, for 5-10 minutes or until
PREP: 25 MIN. COOK: 10 MIN. 4 medium red potatoes, cubed fish flakes easily with a fork. Garnish
YIELD: 6 SERVINGS 2 Tbsp. all-purpose flour with tarragon sprigs if desired.
Marilyn Bishop 1 pint half-and-half cream
REDBRIDGE, ONTARIO 1 lb. halibut fillets, cubed
“This creamy dish is the traditional 1 Tbsp. minced fresh tarragon
Christmas Eve dinner for my family.” or 1 tsp. dried tarragon
5 cups water 1/2 tsp. salt
2 Tbsp. lemon juice 1/4 tsp. pepper
1/2 tsp. salt Tarragon sprigs, optional
2 lbs. fresh or frozen orange
roughy fillets, thawed
1 lb. uncooked medium shrimp,
peeled and deveined
1/2 lb. bay scallops
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. chicken bouillon granules
1 tsp. Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup (4 oz.) shredded Gruyere
or Swiss cheese
Hot cooked pasta
In a Dutch oven, bring the water,
lemon juice and salt to a boil. Reduce
heat; carefully add fillets and cook,
uncovered, for 4 minutes. Add
shrimp; cook for 3 minutes. Add scal-
lops; cook 3-4 minutes longer or until
fish flakes easily with a fork, shrimp
turn pink and scallops are firm and
opaque. Strain, reserving 1-1/2 cups
cooking liquid.
In a large saucepan, melt butter. Stir
in the flour, bouillon, mustard and
pepper until smooth. Gradually add
cream and reserved liquid. Bring to a
boil; cook and stir for 1-2 minutes or
until thickened. Stir in the cheese and
seafood mixture; heat through. Serve
with pasta.

50_tasteofhome.com DECEMBER / JANUARY 09






SPECIAL
HOLIDAY
BAKING
SECTION


sugar
ı
SP CE
SEVEN WONDERFULLY NICE COOKIES TO MAKE WITH YOUR KIDS
Baking cookies…making memories! Holiday baking is a treasured tradition for many Taste of Home families,
including the readers who share favorite Christmas cookie recipes here. Why not enlist help from the kids to
roll, cut and decorate, as TOH food stylist manager Sarah Thompson did with daughter Olivia (below)? Or,
plan a baking day with friends. Laughter and lively conversation plus special treats = festive fun!

sugar doves In a large bowl, cream butter and sugar


until light and fluffy. Add eggs, one at a
PREP: 30 MIN. + CHILLING time, beating well after each addition.
BAKE: 10 MIN./BATCH YIELD: 7-1/2 DOZEN
Beat in milk and vanilla. Combine the
Peggy Preston flour, baking powder and salt; gradually
FENTON, IOWA add to creamed mixture and mix well.
“I enjoy baking these beautiful cookies, Refrigerate for 2 hours or until easy to
and I love to spend a cold evening deco- handle.
rating them.”
On a lightly floured surface, roll out
1 cup butter, softened dough to 1/8-in. thickness. Cut with a
2 cups sugar 3-in. bird-shaped cookie cutter. Place
1 in. apart on baking sheets coated with
2 eggs
cooking spray. Bake at 350° for
2 Tbsp. milk 7-9 minutes or until set. Remove to wire
2 tsp. vanilla extract racks to cool. For success with cutout cookies,
4-1/4 cups all-purpose flour For frosting, in a small bowl, combine
roll only a portion of the dough at
2 tsp. baking powder the shortening, confectioners’ sugar,
a time and cut as many cookies
milk, extracts and enough water to
from that dough as possible.
1/4 tsp. salt
achieve spreading consistency. Frost
(Re-rolling the dough makes the
FROSTING:
cookies. Arrange almonds over the
cookies tougher.) Keep the remain-
1/2 cup shortening
bodies and walnuts over the heads.
ing dough in the refrigerator so it
3-3/4 cups confectioners’ sugar Add chocolate chip eyes.
doesn’t dry out.
2 Tbsp. milk
1 tsp. almond extract
1/2 tsp. vanilla extract
1 to 2 Tbsp. water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips

52_tasteofhome.com DECEMBER / JANUARY 09


peanut butter cup java cream drops 1/4 cup baking cocoa
cookies 1/2 cup chopped walnuts, toasted
PREP: 35 MIN. BAKE: 10 MIN./BATCH
PREP: 20 MIN. + CHILLING YIELD: 5 DOZEN 1/2 cup miniature semisweet
BAKE: 15 MIN./BATCH chocolate chips
YIELD: ABOUT 3 DOZEN Maria Regakis
SOMERVILLE, MASSACHUSETTS In a small bowl, combine coffee granules
Mary Hepperle and cream; set aside. In a large bowl,
“My co-workers love coffee. So, whenever
TORONTO, ONTARIO cream the butter, sugar and brown sugar
I see coffee-flavored recipes, I know
“Once I baked the first batch of these they’ll be gobbled up at the office.” until light and fluffy. Beat in the egg,
‘out of this world’ cookies for my vanilla and reserved coffee mixture.
family and friends, everyone was asking 2 Tbsp. instant coffee granules Combine 2-1/4 cups flour, baking soda
for the recipe!” 1 Tbsp. half-and-half cream and salt; gradually add to creamed mix-
1 cup butter, softened 1 cup butter, softened ture and mix well.
1/2 cup creamy peanut butter 2/3 cup sugar Divide dough in half. To one portion,
2/3 cup packed brown sugar add the cocoa and walnuts and remain-
3/4 cup packed brown sugar
ing cream. Stir chocolate chips into
1/2 cup sugar 1 egg
remaining dough.
1 egg 1 tsp. vanilla extract
To form cookies, place 1 tsp. of each
1 tsp. vanilla extract 2-1/2 cups all-purpose flour, divided
dough on an ungreased baking sheet;
2 cups all-purpose flour 1 tsp. baking soda lightly press doughs together. Repeat
1 tsp. baking soda 1/4 tsp. salt with remaining doughs. Bake at 375° for
1 pkg. (13 oz.) miniature 8-10 minutes. Cool for 1 minute before
peanut butter cups removing from pans to wire racks.
DRIZZLE:
1 cup (6 oz.) semisweet chocolate chips
1 Tbsp. creamy peanut butter
1 tsp. shortening
In a large bowl, cream the butter,
peanut butter and sugars until light and
fluffy. Beat in egg and vanilla. Combine
flour and baking soda; gradually add to
creamed mixture and mix well. Cover
and refrigerate for 1 hour or until easy to
handle.
Roll into 1-1/4-in. balls. Press a miniature
peanut butter cup into each; reshape
balls. Place 2 in. apart on ungreased
baking sheets. Bake at 350° for 12-15
minutes or until edges are lightly
browned. Cool for 2 minutes before
removing from pans to wire racks.
For drizzle, in a microwave-safe bowl,
melt the chocolate chips, peanut butter
and shortening; stir until smooth. Drizzle
over cooled cookies.
Editor’s Note: Reduced-fat or generic brands
of peanut butter are not recommended for this
recipe.

Use rimless baking sheets for the best results in cookie baking. Choose shiny,
heavy-gauge baking sheets rather than dark baking sheets, which may cause
cookie bottoms to become too brown.

DECEMBER / JANUARY 09 tasteofhome.com_53


Season’s Treatings

1NW]VL\PMXMZNMK\WZVIUMV\\WKMTMJZI\M\PMQZ
½Z[\aMIZWN±PMTXQVO²UM_Q\P\PMKWWSQM[

WHAT WILL YOU KEEPSAKE THIS YEAR?


© 2008 Hallmark Licensing, Inc.
Celebrate the big and small
moments with more than
In a large bowl, cream butter and sugar 300 new Keepsake Ornaments.
until light and fluffy. Beat in egg.
Gradually add flour and mix well.
Refrigerate for 30 minutes or until easy
to handle.
Roll dough into an ungreased 15-in. x
10-in. x 1-in. baking pan. Bake at 375° for
7-9 minutes or until lightly browned.
Bringing Home
Meanwhile, in a large heavy saucepan, the Tree
combine the sugar, cream, butter and
honey. Cook, stirring occasionally, until a
candy thermometer reads 246° (firm-
© Disney
ball stage). Remove from the heat; stir in
the almonds, cherries and currants.
Spread evenly into crust.
Bake for 18-22 minutes or just until filling
is set. Cool completely on a wire rack.
Refrigerate overnight.
florentine cookie bars Remove florentine from pan. With a
PREP: 1 HOUR + CHILLING sharp knife, trim edges of crust; discard
BAKE: 20 MIN. + CHILLING YIELD: 8 DOZEN the trim. Cut lengthwise into six strips;
cut each strip into 16 triangles.
Carole Sepstead
GRAFTON, WISCONSIN In a microwave-safe bowl, melt candy
Celebrate the season with these rich, coating; stir until smooth. Dip the short
chewy and colorful holiday bars. Get the side of each triangle into candy coating;
whole family involved in decorating place on waxed paper. Drizzle with addi-
them. tional candy coating. Let stand until set.
1 cup butter, softened Cover and store in the refrigerator.
Father Christmas
Editor’s Note: We recommend that you test your
2/3 cup sugar candy thermometer before each use by bringing
1 egg water to a boil; the thermometer should read 212°.
Adjust your recipe temperature up or down based on
3 cups all-purpose flour your test.
FILLING:
2 cups sugar
1-1/4 cups heavy whipping cream Try cutting bar
3/4 cup butter, cubed cookies with a
dough scraper
2/3 cup honey
instead of a
4 cups sliced almonds knife. The
1-1/2 cups red and/or green candied scraper cuts
cherries cleanly. Decking the Dog
3/4 cup dried currants
GARNISH:
1-1/4 lbs. white candy coating

COOKIES GALORE!
Fill your holiday tray with scrumptious sweet treats from the all-new
Best-Loved Cookies & Bars cookbook. This 144-page softcover edition
is jam-packed with 265 reader recipes—most with big, color photos. Drop by your Hallmark Gold Crown store
There are dozens of helpful hints and tips, too! Look for Best-Loved or see the ornaments come to life at
Cookies & Bars wherever magazines and books are sold, or order from Hallmark.com/Keepsakes.
ShopTasteofHome.com.

DECEMBER / JANUARY 09 tasteofhome.com_55


mocha nut balls In a large bowl, cream butter and sugar spiced christmas
until light and fluffy. Beat in vanilla. cookies
PREP: 20 MIN. BAKE: 15 MIN./BATCH Combine the flour, cocoa and coffee
YIELD: 4-1/2 DOZEN PREP: 45 MIN. + CHILLING
granules; gradually add to creamed mix-
BAKE: 10 MIN./BATCH
Janet Sullivan ture and mix well. Stir in pecans. Roll
YIELD: 7-1/2 DOZEN
BUFFALO, NEW YORK into 1-in. balls. Place 2 in. apart on
“I always double this recipe because the ungreased baking sheets. Tanya Juhasz
NEWBERRY, FLORIDA
cookies are so addictive. They are easy to
Bake at 325° for 14-16 minutes or until
make, too.” “Brought to America from Germany in
firm. Cool on pans for 1-2 minutes
1846, this delicious recipe has been
1 cup butter, softened before removing to wire racks. Roll passed down through six generations!”
1/2 cup sugar warm cookies in confectioners’ sugar.
2 cups molasses
2 tsp. vanilla extract
1 cup butter, melted
1-3/4 cups all-purpose flour
1 cup (8 oz.) sour cream
1/3 cup baking cocoa
1 Tbsp. lemon juice
1 Tbsp. instant coffee granules
8 cups all-purpose flour
1 cup finely chopped pecans
or walnuts 1 cup packed brown sugar
Confectioners’ sugar 3 tsp. each ground cinnamon,
nutmeg and cloves
2-1/4 tsp. baking soda
1 tsp. grated lemon peel
3/4 tsp. salt
3 cups chopped walnuts
1-2/3 cups raisins
1/4 cup chopped candied lemon peel
1/4 cup chopped candied orange peel
FROSTING:
4-1/2 cups confectioners’ sugar
1 cup heavy whipping cream
2 Tbsp. lemon juice
GARNISH:
2 cups red and/or green candied
cherries, cut as desired
In a large bowl, beat molasses, butter,
sour cream and lemon juice until well
blended. Combine flour, brown sugar,
spices, baking soda, lemon peel and
salt. Gradually add to butter mixture;
mix well. Stir in walnuts, raisins and
candied peels. Cover; refrigerate for
30 minutes or until easy to handle.
Divide dough into four portions. On a
lightly floured surface, roll out each
portion to 1/4-in. thickness. Cut with a
floured 2-1/4-in. round cookie cutter.
To ensure that all your cookies are the same
Place 1 in. apart on ungreased baking
size for even baking, use a 1-inch cookie scoop.
sheets. Bake at 350° for 10-12 minutes
or until bottoms are lightly browned.
Remove to wire racks to cool.
Beat frosting ingredients until smooth.
Frost cookies; decorate with cherries.
Store in an airtight container.
To freeze drop cookie dough, drop the dough in amounts recipe
calls for onto a baking sheet and freeze until solid. Once frozen,
place the cookies into a resealable plastic bag. When ready to
bake, let thaw on a baking sheet for 30 minutes before baking.

lemon lover’s cookies OPTIONAL GARNISH:


Additional grated lemon peel
PREP: 20 MIN. + CHILLING
BAKE: 10 MIN./BATCH + COOLING
In a small bowl, cream butter and sugar
YIELD: 3 DOZEN until light and fluffy. Beat in lemon juice.
Combine the flour, cornstarch and
Virginia Dillard lemon peel; gradually add to creamed
WHITMIRE, SOUTH CAROLINA
mixture and mix well.
“These light cookies will melt in your
mouth—just the right sweet with a cup Shape into a 1-1/2-in. roll; wrap in plastic
of coffee or tea.” wrap. Refrigerate for 1 hour or until firm.
Unwrap and cut into 1/4-in. slices. Place
3/4 cup butter, softened 2 in. apart on ungreased baking sheets.
3 Tbsp. sugar
Bake at 350° for 8-10 minutes or until
2 tsp. lemon juice edges are golden brown. Cool com-
1-1/4 cups all-purpose flour pletely on pans on wire racks.
1/2 cup cornstarch In a small bowl, beat butter until fluffy.
1 tsp. grated lemon peel Add the confectioners’ sugar, lemon
LEMON FROSTING: juice and peel; beat until smooth.
1/4 cup butter, softened Spread over cooled cookies; sprinkle
with additional lemon peel if desired.
1 cup confectioners’ sugar
Let stand until set. Store in an airtight
2 tsp. lemon juice container.
1 tsp. grated lemon peel

what a cute cookie!


Okay, where did you get all those great ideas? We were flooded with entries for our Cute Cookies contest, and our panel of judges
spent many hours deliberating over the photos you sent in. We were blown away by your imaginative decorating! We were also
impressed by the number of submissions that featured groups of cookies, so while “cookie groups” wasn’t an original category, we
added it. Here are the first-place creations—they’re really works of art! You can see our second- and third-place winners at taste
ofhome.com/plus.

CATEGORY: CATEGORY: CATEGORY: CATEGORY:


COOKIE GROUPS CUTOUTS & 3-DIMENSIONAL REFRIGERATOR
SHAPES COOKIES
farm friends snowflake
Sandy Barrette elephant walk Dawn Koehler koala bears
BELGIUM, WISCONSIN Alyssa Wilson APPLETON, WISCONSIN Doris Haugland
TUCSON, ARIZONA CRYSTAL LAKE, IOWA
Sandy used a simple plastic Dawn’s intricate
sandwich bag to pipe on Alyssa created these snowflake is decorated Doris crafted these
icing details. “I added heart Bollywood-inspired with royal icing, edible adorable koalas out of
sprinkles to make them elephants using fondant, white pearls, and white simple cookie dough,
more playful.” butter cream icing and nonpareils. M&M’s and chocolate
gold luster powder. chunks.

DECEMBER / JANUARY 09 tasteofhome.com_57


gifts
chocolate-dipped
beverage spoons
PREP: 45 MIN. + CHILLING
YIELD: 2 DOZEN

Marcy Boswell
MENIFEE, CALIFORNIA

These make a delightful gift

in good
when tied with colorful ribbon
and displayed in a holiday mug.
To set the chocolate quickly, chill
dipped spoons in the freezer.

taste
1 cup milk chocolate chips,
divided
24 metal or plastic spoons
1 cup vanilla or white chips, Nothing
divided spreads holiday
Coarse sugar or chocolate
sprinkles, optional
cheer faster
In a microwave-safe bowl, melt
than something
3/4 cup milk chocolate chips; stir delicious from
until smooth. Dip half of the the kitchen
spoons into chocolate, tapping
spoon handles on the edge of
the bowl to remove excess
chocolate. Place on a waxed
paper-lined baking sheet. Chill
for 5 minutes or until set. Repeat
with 3/4 cup vanilla chips and the
remaining spoons.
Melt the remaining milk choco-
late chips; stir until smooth.
Pipe or drizzle over vanilla-
dipped spoons. Decorate with
coarse sugar if desired. Repeat
with remaining vanilla chips and
chocolate-dipped spoons. Chill
for 5 minutes or until set.

TIP:
Buy old spoons
at a thrift shop or
antiques store to add
an inexpensive “pop”
of style to this tasty
gift idea. tasteofhome
.com
KITCHEN-
CRAFTED
Find more delicious
gifts to make at
tasteofhome.com
/plus
PRESENTS

AMERICA’S
BEST
LOVED
RECIPE CONTEST
YOU
CA
WIN N
$25,0
00

Our Biggest Recipe


Contest Ever!
Do you have a favorite recipe that
family and friends ask for over and over?
Send it our way and enter for your chance to win!

So many ways to win!


Enter in any of 4 categories with
fruitcake loaves toothpick inserted near the center comes out
as many recipes as you want:
clean. Cool for 20 minutes before removing
PREP: 25 MIN. BAKE: 1 HOUR + COOLING from pans to wire racks. Cool completely. CLASSIC LIGHT
YIELD: 2 LOAVES (12 SLICES EACH) Tried and true Lower in
Wrap tightly and store in a cool dry place.
family favorites fat and calories
JoAnn Huhn Using a serrated knife, cut into slices.
CLEVELAND, WISCONSIN
TIME-SAVER SERVES 2
“I got this recipe from my husband’s aunt. spiced chai mix Require less Scaled down to
Everyone likes it—even I do, and I was never effort to make, make the perfect
PREP/TOTAL TIME: 15 MIN.
crazy about fruitcake before.” less time to cook amount for two
YIELD: ABOUT 5 CUPS MIX (26 SERVINGS)
2 pkg. (8 oz. each) pitted dates, chopped Dee Falk
1 lb. chopped candied pineapple STROMSBURG, NEBRASKA One grand-prize winner
1 lb. red candied cherries “ This recipe from my sister-in-law tastes great will receive $25,000!
with a cozy blanket and a good book!” One finalist from each category will be selected to
1/2 lb. walnut halves
win a trip to the Taste of Home headquarters, including a
1/2 lb. Brazil nuts 3 cups nonfat dry milk powder collection of Taste of Home cookbooks and $500 cash.
1 cup all-purpose flour 1-1/2 cups sugar
1 cup sugar
Enter now at
1 cup unsweetened instant tea TasteofHome.com/bestloved
2 tsp. baking powder 3/4 cup vanilla powdered nondairy creamer
FINALIST PRIZING COURTESY OF LA MACCHIA TRAVEL 877-444-4547
Dash salt 1-1/2 tsp. ground ginger
4 eggs, separated 1-1/2 tsp. ground cinnamon
1 tsp. vanilla extract 1/2 tsp. ground cardamom
In a large bowl, combine the dates, pineapple, 1/2 tsp. ground cloves
cherries and nuts. Combine the flour, sugar, New this fall! Featuring a variety of recipes
OPTIONAL GARNISH: prepared four ways: CLASSIC, LIGHT, TIME-
baking powder and salt; stir into fruit mixture Whipped cream SAVER and SERVES 2. 429 new recipies and 450
until well coated. new photos, 1,395 recipes total, complete with prep/
In a food processor, combine all dry ingredi- cook times, how-to’s and more!
In a small bowl, whisk egg yolks until slightly ents; cover and process until powdery. Store in
thickened. In another bowl, beat egg whites and an airtight container in a cool dry place for up
vanilla until stiff peaks form. With a spatula, stir ENTER YOUR
to 6 months.
a fourth of the egg whites into egg yolk mixture RECIPE NOW FOR
until no white streaks remain. Fold in remaining To prepare 1 serving: Dissolve 3 tbsp. of mix in THE CHANCE TO
egg whites until combined. Add to fruit mixture; 3/4 cup boiling water; stir well. Dollop with BE FEATURED IN
gently fold until blended. Pour into two well- whipped cream if desired. THE 3RD EDITION!
greased and floured 8-in. x 4-in. loaf pans. Nutrition Facts: 1 serving equals 114 calories, 1 g fat (1 g saturated fat), 3
mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein.
Bake at 300° for 1 to 1-1/2 hours or until a Diabetic Exchange: 1-1/2 starch.
Enter by mail to: Taste of Home America’s Best-Loved Recipes Contest,
5400 S. 60th St, Greendale, WI 53129. For complete details
and contest rules, visit TasteofHome.com/BestLoved. Entries must
DECEMBER / JANUARY 09 tasteofhome.com_59 be received by midnight CST March 1, 2009. No purchase
necessary to enter or win. Contest opens July 21, 2008. Must be a
U.S. resident 18 or older to enter.
taste<<ofEXCLUSIVE
home

Create a sweet
winter fantasyland
with tips and tricks
from the undisputed
king & queen of
cupcakes

tasteofhome
.com
EASY
CUPCAKE
TREE
To create your own
inexpensive cupcake
tree, like the one on
our cover, go to
tasteofhome.com
/plus

60_tasteofhome.com DECEMBER / JANUARY 09


Here at Taste of Home, the sight of abundant baked goods is common-
place. Recently, however, we watched simple cupcakes transform into a
winter wonderland, the likes of which we’ve never seen. Best-selling au-
thors of the book Hello, Cupcake!, Karen Tack & Alan Richardson, spent
a few days with us creating four one-of-a-kind beauties that you can make
at home—no special tools or talents required. Just bake your favorite cup-
cakes, have your favorite vanilla icing on hand and HAVE FUN!

FOR SNOWMEN, FOR SNOWFLAKES,


YOU WILL NEED: YOU WILL NEED:
Coarse sugar Clear decorator
Chocolate wafers sugar
Semisweet chocolate Pencil, paper, scissors
chips and miniature semi- and waxed paper
sweet chocolate chips White candy coating
Orange candy slices Blue decorator sugar
Additional vanilla frosting and edible glitter
Blue food coloring, pearl
dragees, blue jumbo
sprinkles and edible glit-
ter, optional

TO MAKE
SNOWFLAKES:
TO MAKE Place decorator sugar in a
SNOWMEN: shallow bowl; roll top edge
Dip the top of each cup- of each cupcake in sugar
cake in coarse sugar; gent- orange slice to form the to form a decorative rim.
ly shake off excess sugar. nose. Set aside.
For stovepipe hats, use a Stick brim of hat, With a pencil and paper,
serrated knife to cut two rounded side up, into top draw assorted snowflake
GET THE narrow strips from oppo- of cupcake; insert hat designs. Melt candy coat-
BOOK! site sides of each choco- crown into the top edge. ing in a microwave-safe
Stop by shoptaste late wafer (above right). Secure with additional bowl; stir until smooth. Add kle with blue sugar and
ofhome.com to Large center piece will vanilla frosting. Color candy coating to a small re- edible glitter (above).
order the book form crown of hat; one frosting if desired; add a sealable plastic bag; cut a Refrigerate until set.
Hello, Cupcake!, strip will form the brim. decorative hat ribbon, small hole in the corner. Gently lift candy flakes
filled with more Add chips and mini chips dragees and sprinkles as Place waxed paper over the from waxed paper; arrange
simple, fun and to form eyes and mouth. desired. Sprinkle cupcakes drawings and pipe candy on cupcakes. Sprinkle with
eye-catching designs Cut a small piece of with glitter if desired. coating over designs. Sprin- additional edible glitter.

DECEMBER / JANUARY 09 tasteofhome.com_61


FOR STARS, KAREN’S TIP:
YOU WILL NEED: Frost cupcakes
Clear decorating sugar and then roll them
Miniature silver dragees, in sugar one at a
optional
Blue, clear and/or white
time. The sugar
hard candies will adhere better
Additional vanilla frosting to freshly iced
Blue decorator sugar cupcakes.
TO MAKE STARS:
Place decorator sugar in a
small shallow bowl; stir in
miniature dragees if de-
sired. (Dragees are not
edible and are for decora-
tive use only.) Roll top
edge of each cupcake in
sugar to form a decorative
rim. Set aside.
Crush candies in desired
FOR POINSETTIAS, color to yield about 1 cup.
YOU WILL NEED: Place in a foil-lined 15-in. x
10-in. x 1-in. baking pan,
Clear decorator sugar spreading candy to about
Winterfresh chewing 1/4-in. thickness. Bake at
gum 350° for 3-5 minutes or
Additional vanilla frosting until melted. Meanwhile,
Yellow candy-coated coat 6-8 star-shaped
sunflower kernels cookie cutters with cook-
ing spray.
Remove pan from the
oven; press prepared cut-
ters into melted candy
TO MAKE Arrange leaves in a ran- (below right). Cool. Re-
POINSETTIAS: dom circular pattern on move cutters just before
Place decorator sugar in a top of each cupcake, work- candy is set. (Reheat scraps
shallow bowl; roll top edge ing from the outer leaves in the oven if desired.)
of cupcake in sugar to form in. Press outer leaves into Add frosting to a small
a decorative rim. Set aside. top of cupcake; secure with resealable plastic bag; cut
Using clean kitchen scis- additional frosting as a small hole in the corner.
sors or a small sharp knife, needed. Continue adding Pipe frosting around
cut gum into leaf shapes of leaves and securing with edges of stars; top with tasteofhome
various sizes. Pinch the frosting to form a poinset- decorator sugars and .com
base end of each leaf, tia. Gently press sunflower miniature dragees as de-
forming a curved leaf kernels into the center. CUPCAKE
sired. Press stars onto top CACHE
shape (above). Add frost- of cupcakes; secure with For behind-the-scene
ing to a small resealable additional frosting if photos of Karen and
plastic bag; cut a small hole needed. Alan at TOH, more
in the corner.
of their tricks and
tips, plus recipes for
On your mark, get set, CUPCAKE! cupcakes to make
How do you cupcake? Inspired by this festive feature, TOH will announce a Creative Cupcakes Con- at home, go to
test next issue. The focus is on the appearance of your fun or fancy cupcake, not the recipe—although tasteofhome.com
/plus
we do want to know what you used to decorate it. Watch for details—including big cash prizes you can
win—in Taste of Home for February/March!

62_tasteofhome.com DECEMBER / JANUARY 09


CLOSETO

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

TEXAS SIGN IN, PLEASE


ROUNDUP! My grandmother started a tradition in our family: an autograph tablecloth. She’d
For 5 years, field editor
Joan Hallford has hosted a
put out a solid-color tablecloth for guests to sign and date or add a special note.
lunch and recipe swap for Children traced their hands. Later, my grandma would embroider the signatures.
her Texas on-line friends. When the tablecloth was filled, she’d put out a new one, but the old ones came
Read about their recent out often to remind her of dinners shared with family and friends. I used this idea
get-together on Joan’s blog at my wedding. Instead of a guest book, I had guests sign an ivory tablecloth
(screen name “marinemom”) that I later embroidered in my wedding colors.
at tasteofhome.com/
joanhallford. —Jennifer Barnhart
CHAMPAIGN, ILLINOIS
CLOSE TO
HOME my mom’s best recipes

from scratch…
with love HER MOM’S GOOD COOKING WAS
THE REWARD AFTER A HARD DAY’S WORK

i grew up in a hardworking farm family with big appetites.


When the six of us gathered at the table, we always said
grace. Other than that, we didn’t talk much…unless we
good! Hard work, especially at harvesttime, made
Mom’s cooking taste even better. While my two broth-
ers helped our dad, Marty, with farm work, my sister and
asked someone to pass the chicken. There were never I helped Mom with canning, freezing and tending our
leftovers, so our only concern was whether or not Mom huge garden. We both learned from Mom in the
made enough for seconds! And we all wanted seconds of kitchen, but I picked up many of my skills in 4-H and at
her wonderful meals. school. Now I cook for my husband, Steve. We have
My mom, Edna Hoffman of Hebron, Indiana, was two grown daughters, Jamie and Kellie.
raised on a farm, too. I don’t think she ever used a boxed Mom’s been a Taste of Home field editor since the
cake mix or a frozen dinner. She cooked from scratch. premiere issue. Many of her recipes have been show-
And she’s never been afraid to try something new. cased in the magazine, as well as this favorite meal of
Her meals weren’t extravagant, but boy, were they mine (at right). I hope you’ll give it a try!

By Joann Jensen (with


mom Edna Hoffman)
LOWELL, INDIANA

RECALL YOUR Send at least four recipes and background information to editors@tasteofhome.com
MOM’S BEST? If we feature your mom’s meal, you’ll earn $75
roast chicken chocolate ring cake
with oyster stuffing

cherry gelatin salad potato


vegetable medley
CHOCOLAT E RING CAK E

ROAS T CHICK EN W IT H
// OYS T ER S T UF FING
PREP: 30 MIN. + COOLING PREP: 35 MIN. BAKE: 2 HOURS + STANDING
BAKE: 40 MIN. + COOLING YIELD: 12 SERVINGS YIELD: 6 SERVINGS (4 CUPS STUFFING)

3 squares (1 oz. each) 1 cup buttermilk 1 can (8 oz.) whole 1/2 tsp. Italian seasoning
unsweetened chocolate, 1-1/2 cups black walnuts oysters
chopped 3 cups cubed bread,
1/2 cup boiling water
FROSTING: 1/4 cup butter, cubed lightly toasted
6 Tbsp. butter, cubed
1 cup shortening 1/3 cup milk 1 celery rib, chopped 1 roasting chicken (6 lbs.)
1-3/4 cups sugar 1/3 cup sugar 1 small onion, chopped 1/4 cup butter, melted
4 eggs 2 squares (1 oz. each) 2 Tbsp. minced fresh 1 to 2 tsp. paprika
2 tsp. vanilla extract unsweetened chocolate,
chopped parsley
2-1/4 cups all-purpose flour
1-1/2 tsp. salt 1 Tbsp. light corn syrup
//

Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In


1 tsp. baking soda 1/4 tsp. salt
a small skillet, melt butter. Add celery and onion; saute until tender.
1/2 tsp. baking powder 1 tsp. vanilla extract
Stir in parsley and Italian seasoning. Place bread cubes in a large
bowl; add the butter mixture, oysters and 1/4 cup reserved oyster
In a small bowl, stir chocolate and boiling water until chocolate is melted; cool
liquid.
for 10 minutes. In a large bowl, cream shortening and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla Just before baking, loosely stuff chicken with stuffing. Place breast
and chocolate mixture. side up on a rack in a roasting pan; tie drumsticks together. Com-
Combine the flour, salt, baking soda and baking powder; add to the creamed bine melted butter and paprika; brush over chicken.
mixture alternately with buttermilk, beating well after each addition. Stir in
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat ther-
walnuts.
mometer reads 180° for chicken and 165° for stuffing, basting oc-
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50
casionally with pan drippings. (Cover loosely with foil if chicken
minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack to cool completely.
browns too quickly.)
For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, Cover chicken and let stand for 10 minutes before removing stuff-
corn syrup and salt. Cook and stir over low heat until blended. Remove from ing and carving chicken. Skim fat and thicken pan juices if desired.
the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture be-
gins to thicken. Refrigerate until frosting reaches spreading consistency. Frost
top and sides of cake. Refrigerate leftovers. tasteofhome.com tasteofhome.com
POTATO VEGETABLE MEDLEY

CHERRY GELATIN SALAD

PREP: 10 MIN. BAKE: 40 MIN. YIELD: 6 SERVINGS PREP: 15 MIN. + CHILLING YIELD: 6 SERVINGS

6 small red potatoes, 1-1/4 tsp. seasoned salt, 1 can (15 oz.) pitted dark 2 medium bananas, sliced
quartered divided sweet cherries
1/4 cup chopped pecans
16 baby carrots, halved 2 medium zucchini, 1 pkg. (3 oz.) cherry
lengthwise chopped gelatin Additional sliced banana
and chopped pecans,
//

1 small onion, cut into 2 Tbsp. minced fresh 1 Tbsp. lemon juice optional
wedges parsley
//

1/2 cup chicken broth Drain cherries, reserving liquid in a 1-cup measuring cup; add
enough water to measure 1 cup. In a small saucepan, bring mixture
In a 2-qt. baking dish coated with cooking spray, combine the pota- to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in
toes, carrots, onion, broth and 1 tsp. seasoned salt. Cover and bake lemon juice.
at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt.
Cover and refrigerate until syrupy, about 40 minutes. Fold in the
Bake 10-15 minutes longer or until vegetables are tender. Sprinkle
bananas, pecans and cherries. Transfer to a 4-cup mold coated with
with parsley.
cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts: 3/4 cup equals 59 calories, trace fat (trace saturated fat), trace cholesterol, 424 mg Garnish with additional banana and pecans if desired.
sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Nutrition Facts: 1/2 cup equals 169 calories, 4 g fat (trace saturated fat), 0 cholesterol, 35 mg
sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

tasteofhome.com tasteofhome.com

66_tasteofhome.com DECEMBER / JANUARY 09


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CLOSE TO
HOME field editor favorites
PERSONAL:
Rachel lives in the Wash-
ington, D.C. area with
husband Jamie; son
Jacob, 1; and dog “Chloe.”
Rachel is a journalist.
Jamie is an Army officer.

PASSIONS:
Traveling, hiking, garden-
ing, getting to know new
communities and neigh-
Rachel Garcia

ON THE
bors. “I am inspired by
Arlington, Virginia the fabulous, strong mili-
tary families we’ve met.”

How has moving

MOVE
influenced your
cooking?
When I was growing up,
my mother cooked tradi-
tional Jewish food. Now, I
learn new cooking styles
Moving around the U.S. with the Army has shaped the wherever we live— Geor-
way this field editor cooks for her family gia, Colorado, Hawaii,
Louisiana and Virginia.
The most novel food was
in Hawaii, influenced by
Asian culture and abun-
dant fresh produce.

Does food help you


make new friends?
In the military commu-
nity, food is really inte-
grated into life. Potlucks
and teas are opportuni-
ties to get to know peo-
ple. The stories you hear
over meals and the vari-
ety of food shared are in-
credible. At neighborhood
luaus in Hawaii, we made
many friends we still
keep in touch with.

What’s special
about the recipes
you’re sharing?
They’ve all gotten great
feedback from friends
and family. I’ve tweaked
them and made them
time and time again.

What do you most


enjoy about cooking?
It’s very relaxing to create
different meals and put a
new spin on old favorites.
I love to bake cookies and
breads, too.

68_tasteofhome.com DECEMBER / JANUARY 09


biscuit-y bell pepper brown sugar
muffins glazed salmon

curried sweet cinnamon peach kuchen


potato latkes

DECEMBER / JANUARY 09 tasteofhome.com_69


BROWN S U GAR
GLAZED SALMON

BISCU IT-Y BELL


PEPPER MU F FINS
PREP: 15 MIN. BAKE: 20 MIN. PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 8 SERVINGS YIELD: 10 MUFFINS
1/2 cup butter, cubed 1-1/2 cups all-purpose

//
//

1 Tbsp. brown sugar 1 Tbsp. soy sauce flour


1/3 cup finely chopped
2 tsp. butter 1/2 to 3/4 tsp. salt green onions 2 Tbsp. sugar
1 tsp. honey 1/4 tsp. pepper 1/3 cup finely chopped 1-1/2 tsp. baking powder
1 Tbsp. olive oil 1 salmon fillet (2-1/2 lbs.) sweet red pepper
3/4 tsp. salt
1 Tbsp. Dijon mustard 1/4 cup finely chopped
sweet yellow pepper 1/2 tsp. dried basil
In a small saucepan over medium heat, cook and stir the brown sugar, 2 eggs 1/4 tsp. baking soda
butter and honey until melted. Remove from the heat; whisk in the 2/3 cup sour cream 1/4 tsp. dried tarragon
oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; brush with brown sugar In a small skillet, melt butter. Add onions and peppers; saute until
mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish tender. Remove from the heat; cool for 5 minutes.
flakes easily with a fork. In a small bowl, whisk eggs and sour cream. Stir in onion mixture
until blended. In a large bowl, combine the remaining ingredients.
Stir in sour cream mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°
for 20-25 minutes or until a toothpick comes out clean. Serve warm.

tasteofhome.com tasteofhome.com
CUR R IED SW EET
POTATO LATKES
CINNAMON PEACH KUCHEN

PREP: 25 MIN. BAKE: 45 MIN. + COOLING PREP: 20 MIN. COOK: 10 MIN./BATCH


YIELD: 10 SERVINGS YIELD: 24 LATKES
//

2 cups all-purpose flour 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. cayenne pepper
2 Tbsp. sugar 1 tsp. ground cinnamon 2 tsp. sugar 1/4 tsp. pepper
1/2 tsp. salt 2 egg yolks, beaten 2 tsp. curry powder 2 eggs, lightly beaten
1/4 tsp. baking powder 1 cup heavy whipping 1 tsp. baking powder 1/2 cup milk
//

cream
1/2 cup cold butter 1 tsp. brown sugar 4 cups grated peeled
sweet potatoes
2 cans (15-1/4 oz. each) 1 tsp. ground cumin
peach halves, drained and Oil for frying
patted dry 3/4 tsp. salt

In a small bowl, combine the flour, sugar, salt and baking powder; cut In a small bowl, combine the first nine ingredients. Stir in eggs and
in butter until crumbly. Press onto the bottom and 1-1/2 in. up the milk until blended. Add sweet potatoes; toss to coat.
sides of a greased 9-in. springform pan. Place pan on a baking sheet. Heat oil in a large nonstick skillet over medium heat. Drop batter by
Arrange peach halves, cut side up, in the crust. Combine brown heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5
sugar and cinnamon; sprinkle over peaches. minutes on each side or until golden brown, adding oil as needed.
Bake at 350° for 20 minutes. Combine egg yolks and cream; pour Drain on paper towels.
over peaches. Bake 25-30 minutes longer or until the top is set. Cool
on a wire rack. Refrigerate leftovers.

tasteofhome.com tasteofhome.com

70_tasteofhome.com DECEMBER / JANUARY 09


TASTE OF HOME
FIELD EDITORS

around the corner


Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada shares recipes, cooking tips
and story ideas with our staff. Take a look...maybe one of them lives in your neighborhood!

ALABAMA Shelly Korell, Eaton Janis Garrett, Macon Alma Dinsmore, Lebanon MAINE >> Julianne Johnson of
Mary Dixson, Decatur Ruth Fury, Dove Creek Carolyn Griffin, Macon Norene Wright, Manilla Kathi Grenier, Auburn Grove City, Minnesota
Lisa Francis, Elba Audrey Benson, Flagler Pat McLendon, Roswell Harriet Stichter, Milford Emily Chaney, Blue Hill opened her own tea shop
Mary Alice Brackin, Florence Cheri Eby, Gunnison Laura Dierking, St. Marys Joan Truax, Pittsboro Jan Buck, Buckfield
Phyllis Herlocker, Tina Gay, Statham Karen Owen, Rising Sun
this summer, showcasing
Peggy Key, Grant Audrey Nemeth, Chesterville
Charlotte McDaniel, Jacksonville Highlands Ranch Bernadine Stine, Roanoke Kami Horch, Frankfort
some of her recipes.
Lisa Allen, Joppa Crystal Jo Bruns, Iliff HAWAII Cynthia Kolberg, Syracuse Lee Ann Lowe, Gray
Sharon Aweau, Kapolei Katie Koziolek, Hartland
Laura Tessier, Madison Jo Ann Honey, Longmont Maryellen Hays, Wolcottville Susan Kanak, Moody Mary Jo O’Brien, Hastings
Gloria Lowther, Mobile Christine Halandras, Meeker Shirley Watanabe, Kula Ruth Burrus, Zionsville Cheryl Greeley, Pittsfield Lucille Taylor, Luverne
Roxana Quarles, Ralph Judith Miller, Parker Pam Brooks, South Berwick Dotty Egge, Pelican Rapids
IDAHO IOWA
Noble Yeager, Tuscaloosa Trina Benson, Stratton Heidi Harrington, Steuben Kari Rosenow, Roseau
Mandy Saras, Boise Midge Scurlock, Creston
Naomi Giddis, Two Buttes Brenda Deveau, Van Buren LaVonne Hegland, St. Michael
ALASKA Donna Shipley, Boise Eunice Stoen, Decorah
Lucy Meyring, Walden Dianne Bettin, Truman
Cindi Paulson, Anchorage Glenna Tooman, Boise Sharon Mensing, Greenfield MARYLAND
Betty Sitzman, Wray Dawn Fagerstrom, Warren
Waunita Ann Roggenbuck, Betty Albee, Buhl Linda Mullen, Guernsey Beverly Sprague, Baltimore
Anchorage CONNECTICUT Renae Moncur, Burley Tammy Neubauer, Ida Grove Margaret Adina O’Bryon, Bethel Walters, Willow River
Carol Ross, Anchorage Jill Fellows, Coventry Robin Falck, Eagle Salina Bontrager, Kalona Bel Air
Trisha Kruse, Eagle MISSISSIPPI
Anna Free, Fairbanks Ellen Baczek Amodeo, Derby Shirley Hochstedler, Kalona Alice Krohn, Catonsville Anne Glidewell, Booneville
Marg Austin, North Pole Chava Karlovich, Monroe Shannon Crowther, Franklin Audrey Groe, Lake Mills Priscilla Weaver, Hagerstown
Cindy Worth, Lapwai DeLois Douglas, Charleston
Dennis Vitale, New Preston Patricia Staudt, Marble Rock Debbie Wilkerson, Lusby Shirley Glaab, Hattiesburg
ARIZONA Sue Smith, Norwalk John Nydegger, Lewiston Mavis Diment, Marcus Charles Keating, Manchester
Sue Ross, Casa Grande Donna Wall, Nampa Nancy Jernigan, Laurel
Chris Dolan, Seymour Wendy Taylor, Mason City Rosemary Pryor, Pasadena Linda Finn, Louisville
Lynne Beykirch, Green Valley Ruth Hartunian-Alumbaugh, Raymonda Furness, Newdale Becky Ruff, McGregor Nancy Saffield, Pasadena
Diane Thompson, Nutrioso Brenda Clark, Rexburg Rita Futral, Starkville
Willimantic Sherry Adams, Mt. Ayr Judith McGhan, Perry Hall
Nicole Clayton, Prescott Betty Sparks, Windsor Signa Hutchison, Weiser Jo Groth, Plainfield Barbara Davis, Salisbury MISSOURI
Ann Perry, Sierra Vista Sharon Holdiman, Waterloo Betsy Hedeman, Timonium Barbara Lovercamp, Alma
Edna Coburn, Tucson DELAWARE ILLINOIS
Dorothy Jennings, Waterloo Gail Buss, Westminster Linda Wilson, Anderson
Linda Lambert, Wittmann Traci Wynne, Clayton Marjorie Lampe, Campbell Hill
Marion Karlin, Waterloo Debbie Johnson, Centertown
Beth Satterfield, Dover Jann Braun, Chatham MASSACHUSETTS
Jack Spratt, Webster City Sasha Cummings, Hazelwood
ARKANSAS Jan Walls, Dover Stephanie Ward, Chicago Joanie Elbourn, Gardner
Leona Luecking, Virginia Watson, Kirksville
Carolyn Kyzer, Alexander Peggy West, Georgetown Rosella Bauer, Cissna Park Arden Billings, Greenfield
West Burlington Karren Chamberlain, Linn Creek
Linda Emery, Bearden Lisa Spiegel Westbrook, Denise Albers, Freeburg Christine Omar, Harwich Port
Gayle Olson, Winfield Bernice Morris, Marshfield
Iola Egle, Bella Vista Georgetown Andrea Johnson, Freeport Charlotte Baillargeon, Hinsdale
Nicki Evans, Conway Sue Mackey, Galesburg Sonja Blow, Nixa
Dot Swain, Milford KANSAS Mary West, Marstons Mills Tammy Breen, O’Fallon
Eva Hickman, Crossett Cynthia Bent, Newark Helen Suter, Golconda Myra Innes, Auburn Maria Mulligan, Methuen
Frances Owens, El Dorado Dixie Terry, Goreville Marietta Slater, Thayer
Kimberley Pittman, Smyrna Karen Ann Bland, Gove Nancy Lore, Rockland Judy Marshall, Waverly
Bettie Hartman, Fayetteville Julie Sterchi, Harrisburg Margaret Shauers, Great Bend Maria Regakis, Somerville
Jacqueline Wilson, Gravette FLORIDA Kristi Starbuck, Highland Heather Campbell, Lawrence Kaye Gooch, Sudbury MONTANA
Renee Gee, Hamburg Kelly Ward Hartman, Cape Coral Kathy Hawkins, Ingleside Kathy Kittell, Lenexa Judith Sumner, Worcester Donna Mantha, Augusta
Donna Long, Searcy Marjorie Carey, Freeport Mary Houchin, Lebanon Jeanette Urbom, Louisburg Dixie Lee Harmon, Bainville
Awynne Thurstenson, Julia Livingston, Frostproof Millie Vickery, Lena Peggy Paul, Olathe MICHIGAN Nancy Fettig, Billings
Siloam Springs Lillian Julow, Gainesville Kim Marie Van Rheenen, Pat Habiger, Spearville Patricia Thomet, Alto Gail Kuntz, Dillon
Judith Gordon, Texarkana Lynn Newman, Gainesville Mendota Merrill Powers, Spearville Donna Mantha, Augusta Doris Galleske, Fairview
Glenda Adams, Vanndale Nancy Larkin, Maitland Kimberly Kronenberg, Melanie Eddy, Syracuse Ted Pottle, Berrien Springs Jan Roat, Grass Range
Laura Wheeler, Malone Milledgeville Angela Oelschlaeger, Peggy Burdick, Burlington Carolyn Weinberg, Hardin
CALIFORNIA Allison Loo, Merritt Island Donna Musser, Pearl City Tonganoxie Lynn Miracle, Burton
Peggy Louise Pruneau, Auberry Beverly Stiger, Helena
Diane Hixon, Niceville Janet Mooberry, Peoria Linnea Rein, Topeka Shirley De Lange, Byron Center Joy Maynard, St. Ignatius
Susan Edwards, El Dorado Pat Hockett, Ocala Ann Schilling, Peoria Teri Rasey-Bolf, Cadillac
Lisa Bacon, Fontana Janet Loomis, Terry
Florence Grawe, Quincy KENTUCKY Diane Pickel, Comstock Park
Keri Scofield Lawson, Fullerton >> Last Christmas, Evelyn Kennell, Roanoke Randal Wilson, Bellevue Connie Simon, Durand NEBRASKA
Tina Fox, Lake Arrowhead Barbara Carlucci of Debbie Fisher, Royalton Tammy Hensley, Canmer Susan Falk, Eastpointe Ellen Teter, Arapahoe
Shirley Goehring, Lodi Orange Park, Florida made Donetta Brunner, Savanna Lucille Terry, Frankfort Marti VanOrder, Evart Bonnie Myers, Callaway
Alcy Thorne, Los Molinos meals-to-go as gifts for Amber Sampson, Somonauk Carlene Jolley, Fulton Deborah Amrine, Grand Haven Ina Schmillen, Elkhorn
Laurie Mace, Los Osos friends. Leona Kuhns, Sullivan Sherry Hulsman, Louisville Casey Stellini, Grand Junction Alice Tatro, Geneva
Linda Svercauski, Murietta Patricia Rutherford, Winchester Naomi Cross, Millwood Barb Ruis, Grandville Deb Waggoner, Grand Island
Marina Castle, North Hollywood Kerry Dingwall, Ponte Vedra Sally Grisham, Murray Jackie Riley, Holland Tami Kuehl, Loup City
H. Ross Njaa, Salinas Marsha Manley, Sebring INDIANA Christine Johnson, Ricetown Anne Heinonen, Howell Jenny Hughson, Mitchell
Ken Churches, San Andreas Kathy Kruse, Thonotosassa Fancheon Resler, Bluffton Connie Bryant, Wallingford Linda Knoll, Jackson Judy Kamalieh, Nebraska City
Sandra Vanthoff, San Diego Julie Hayden, Winter Park Martha Fehl, Brookville Anna Jean Allen, West Liberty DiAnn Mallehan, Kentwood Judy Katskee, Omaha
Annette Traverso, San Rafael Anna Minegar, Zolfo Springs Brandi Fentress, Chandler Jill Evely, Wilmore Marcy Cella, L’Anse Amy Sauser, Omaha
Tiffany Mitchell, Susanville Amy Church, Coatesville Virginia Ferris, Lyons Susan O’Brien, Scottsbluff
Mary Jane Cantrell, Turlock GEORGIA Nancy Johnson, Connersville LOUISIANA Geraldine Grisdale, Mt. Pleasant Joie Youngs, Scottsbluff
Billie Moss, Walnut Creek Ann Chan, Atlanta Sonia Croucher, Decatur Sundra Hauck, Bogalusa Shirley Beachum, Shelby Dee Falk, Stromsburg
Hannah Lamb, Austell Nancy Jo Leffler, Depauw Blanchie Morrison, Elmer Jessie Strobbe, Smiths Creek
COLORADO Betty Ruenholl, Syracuse
Colette Jaworski, Buford Shawn Robey, Evansville Edith Betz, Ethel Kathy Dorman, Snover
Rally Van Ostrand, Aurora Jacqueline Graves, Cumming Dolores Lueken, Ferdinand Brenda Melancon, Gonzales NEVADA
Marsha Ransom, South Haven
Janet Lebar, Centennial Susan Auten, Dallas Nancy King, Greenfield Pam Holloway, Marion Karen Sikora, Dayton
Dona Erhart, Stockbridge
Nancy Schmidt, Center Joyce Kramer, Donalsonville Edna Hoffman, Hebron Kathleen Drott, Pineville Jenece Howard, Elko
Winifred Winch, Wetmore
Kay Rainwater, Fayetteville Carolyn Gochenaur, Howe Betty Janway, Ruston Rebecca Jones, Henderson
Henrietta Brumbaugh, Donna Lisby, Indianapolis Sandi Pichon, Slidell MINNESOTA Barbara Murphy, Incline Village
Hiawassee Pauline Miller, Indianapolis Codie Ray, Tallulah Joan Taylor, Adrian Nancy Beckerbauer, Las Vegas
Merle Bates, LaGrange Kathy Allen, Knox Tonya Fitzgerald, West Monroe Linda Nilsen, Anoka Sharon Peterson, Las Vegas
Barbara Wellnitz, Ashby
Patricia Axelsen, Aurora NEW HAMPSHIRE
Sandy McKenzie, Braham Nancy Gaver, Brookfield
Laura Tessier // MADISON, ALABAMA Judi Oudekerk, Buffalo Karen Clough, Danville
Colleen Palmer, Epping
Mary Kay Morris, Cokato
FAMILY STATS: Husband Roger owns an audiovisual and security company. Laura Ann Botten, Courtland Linda Harrington, Hudson
Marlene Muckenhirn, Delano Inge Schermerhorn, Kingston
is an administrative assistant. They have four cats. Margaret Drye, Plainfield
Connie Johnson, Detroit Lakes
“I have been cooking and baking since junior high and have grown to love them more and more. I like to try new Tami Escher, Dumont Tracy Weber, Swanzey
recipes out on dinner guests. Often, I’ll try a new recipe and never make it again…just like my mom. My dad Renee Schwebach, Dumont
NEW JERSEY
used to complain that she would make wonderful dishes, but he’d never see them again! I have found several Helen Cluts, Eden Prairie
Nancy Zimmerman,
Deanna Richter, Elmore
Taste of Home recipes, however, that I use on a regular basis. My husband has compiled a ‘Top 5’ list of his fa- Cape May Court House
Helga Schlape, Florham Park
vorite meals that I prepare; No. 1 is Chile Chicken Enchiladas.” Sally Treonze, Hillsborough
Roberta Strohmaier, Lebanon

DECEMBER / JANUARY 09 tasteofhome.com_71


TASTE OF HOME
FIELD EDITORS

Kelly Williams, Morganville Diane Shipley, Mentor Debra Latta, Port Matilda Tonya Jones, Brenham Patricia Crandall, Inchelium Karen Bourne, Magrath
Stephanie Hanisak, Port Murray Ben and Arie Coblentz, Catherine Cremers, Pottstown Sue Broyles, Cherokee Perlene Hoekema, Lynden Lise Thomson, Magrath
Marie Forte, Raritan Millersburg Alta Rodgers, Pottstown Denise Baumert, Dalhart Alice and Jake Weber, Ritzville Ruth Ann Stelfox, Raymond
Nancy Negvesky, Somerville Polly Coumos, Mogadore Cherie Sechrist, Red Lion Luann Carlson, El Paso Diane Sardeson, Seattle Frieda Meding, Trochu
Marilyn Bick, Norwalk Pat Kreitz, Richland Jeanne Brady, Fort Worth Aljene Wendling, Seattle
NEW MEXICO Julie Mosier, Perrysville Romaine Wetzel, Ronks Susan Garoutte, Georgetown Beverly Kearns, Selah BRITISH COLUMBIA
Catherine Hayes, Albuquerque Shirley Heston, Pickerington Darla Germaux, Saxton Marian Platt, Sequim Merle Dyck, Elkford
Molly Seidel, Edgewood Eldora Willford, Plymouth Lucinda Walker, Somerset >> Pat Stevens of Carolyn Eastham, South Bend Leigh Moore, Heffley Creek
Pamela Huntley, Grants Dolores Ann Thorp, Salineville Michelle Wise, Spring Mills Granbury, Texas lived in Nina Hall, Spokane Deborah Maki, Kamloops
Carol Mead, Los Alamos Robert Breno, Stongsville Nancy Foust, Stoneboro Philadelphia for 6 years Marty Rummel, Trout Lake Doreen Martin, Kitimat
Terri Kearns, Roswell Phyllis Jarman, Warren Dolores Skrout, Summerhill when her husband played Janet Brinkman, Vancouver Danielle Belanger, Victoria
Alpha Wilson, Roswell Vikki Rebholz, West Chester Sandra Johnson, Tioga offensive lineman for the Lila Scheer, Vancouver
Philadelphia Eagles. MANITOBA
Lavonn Bormuth, Westerville Ray Hoene, Tunkhannock Janie Cooper, Waterville
NEW YORK Mina Dyck, Boissevain
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Joan Kane, Trinity
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Helen Phillips, Horseheads Marcia Nelson, Ponca City Brenda Leonard, Columbia Jackie Fremming, San Antonio Amy Voights, Brodhead NOVA SCOTIA
Cheryl Barney, Le Roy LaDonna Reed, Ponca City Katherine Moss, Gaffney Billie Jeane Garner, Southlake Gloria Warczak, Cedarburg Lois Bent, Bridgetown
Mary Malinowski, Lee Center Christine Eilerts, Tulsa Ruth Jungbluth, Dodgeville Celine Munroe, Guysborough
Frances Boise, Marion >> Lisa Varner of UTAH Kathleen Taugher, East Troy Wendy Dowling,
Lucia Johnson, Massena OREGON Greenville, South Carolina Edie DeSpain, Logan Dennis Dolan, Fitchburg Queens County
Linda-Ann Wargo, Susan Snyder, Condon has Ph.D. degrees in both Paula Zsiray, Logan Stephen Baseley, Fond du Lac Kelly Kirby, Westville
North Massapequa Lynda Byrd, Dallas nutrition science and clinical Lesli Dustin, Nibley Nancy DeMaster, Fond du Lac
Estelle Keefer, Olean Sherri Ann Gentry, Dallas psychology. Arlene Butler, Ogden Bernie Bellin, Franklin ONTARIO
Andrea Holcomb, Oxford Lu Ann Kessi, Eddyville Lucile Proctor, Panguitch Lisa Feld, Grafton Joannah Jarman, Almonte
Darlene Markham, Rochester Deb Darr, Falls City Jeanie Jenkins, Greenwood Donna Higbee, Riverton Jean Ecos, Hartland Pat Roberts, Cookstown
Kristine Chayes, Smithtown Naomi Pollard, Gladstone Ollie Jackson, Inman JoLynn Hill, Roosevelt Donna Gorman, Lone Rock Mary Ellen Agnew, Dundalk
Penny Sands Fersko, Mickey Turner, Grants Pass Claudia Grier, Lancaster Barbara Birk, St. George Holly Basford, McFarland Nancy Horsburgh, Everett
Staten Island Stephanie Hutchinson, Helix Lillian Heston, Leesville Rebecca Baird, Salt Lake City Gail Sykora, Menomonee Falls Linda Russell, Exeter
Susan Seymour, Valatie Leann Meeds, Klamath Falls Lynn Parnell, Lexington Gaylene Anderson, Sandy Mari Anne Warren, Milton Wendy Masters, Grand Valley
Harmony Tardugno, Cathee Bethel, Lebanon Loretta Cergol, Myrtle Beach Debbie Mace, Sandy Charlene Griffin, Minocqua
Vernon Center Sandra Geissel, Milton- Elizabeth Hunter, Prosperity Roni Goodell, Spanish Fork Jeanette Pederson, Monico >> Janet Tigchelaar of
Kathy Anderson, Wallkill Freewater Melanie Thurston, Williamston Stacey Christensen, Darlene Alexander, Nekoosa Jerseyville, Ontario teaches
Carolyn Allison, Pleasant Hill West Valley City Lois Fetting, Nelson canning for the Royal
NORTH CAROLINA Lynn Hartigan, Portland SOUTH DAKOTA Chris Kohler, Nelson Botanical Gardens in
Cindy Winter-Hartley, Cary Mary Anne Thygesen, Portland Joan Antonen, Arlington VERMONT Carol Smith, New Berlin Hamilton.
Katie Sloan, Charlotte Krista Frank, Rhododendron NanCee Maynard, Box Elder Patricia Le Blanc, East Hardwick Lauren Heyn, Oak Creek
Doris Heath, Franklin Laura Nickles, Rosebury Pam Hofer, Carpenter Virginia Breitmeyer LaPierre, Judy Skaar, Pardeeville Sarah Weber, Kitchener
Mary Lou Robison, Greensboro Darlene Brenden, Salem Nina Vilhauer, Mina Greensboro Bend Ardyce Piehl, Poynette Nancy Bergeron, North Bay
Paula Chewning Walls, Carol Baker, Summerville Maxine Smith, Owanka Harriet Dumas, Hartland Mark Trinklein, Racine Elda Hall, Oro Station
Greenville Marie Hattrup, The Dalles Annette Hill, Pierre Joan Finley, Hartland Linda Rock, Stratford Lois Taylor Caron, Ottawa
Linda Thompson, High Point Dala Johnson, Tualatin Lisa Thomsen, Rapid City Patricia Bixby, Morrisville Doris Sather, Strum Janis Plourde,
Jane Needham, River Bend Grace Dickey, Vernonia Glenda Goldade, Seneca Susan Greenall, Windsor Mary Steiner, West Bend Smooth Rock Falls
Hilda Pardue, Ronda Earlene Ertelt, Woodburn Frances Poste, Wall Darlis Wilfer, West Bend Raymonde Bourgeois, Swastika
Dorothy Baker, Southern Pines Roxy Wilfahrt, Watertown VIRGINIA Lynne Wilhelm, West Hill
Marilyn Paradis, Woodburn Margaret Wagner Allen, WYOMING
NORTH DAKOTA PENNSYLVANIA TENNESSEE Abingdon Lulu Shuler, Cody PRINCE
Jeri Dobrowski, Beach Sharon Allen, Allentown Sue Ashford, Blountville Rachel Garcia, Arlington Jo Maasberg, Farson EDWARD ISLAND
Rita Christianson, Glenburn Barbara McCalley, Allison Park Vivian Walker, Crossville Dorothy Showalter, Broadway Ardis Rollefson, Jackson Hole Nancy Coughlin, Charlottetown
Patricia Burris, Grand Forks Betty Claycomb, Alverton Margaret McNeil, Germantown Teresa Mears, Chincoteague Lori Coulthard, Laramie Tammy Clements,
Ann Marie Moch, Kintyre Millie Rogers, Annville Kathy Knight, Greeneville Esther Shank, Harrisonburg Vera Reid, Laramie Murray Harbour
Marshelle Greenmyer-Bittner, Janice Burkholder, Suzanne Whitaker, Knoxville Carol Strong Battle, Heathsville Denise Smith, Lusk
Lisbon Chambersburg Kathleen Fuller, Murfreesboro Rosemarie Forcum, Heathsville Arlene Zerbst, Newcastle QUEBEC
Lisa Morman, Minot Beth Ask, Cogan Station Sharon Manus, Smyrna Eugene Presley, Honaker Bonnie Hiller, Powell Anne MacWhirter, Hope
Lois Flaten, Ray Clarann Gafrarar, Columbia Andrea Bolden, Unionville Angela Leinenbach, Carolyn Walton, Smoot Diana Frizzle, Knowlton
Carla Hodenfield, Ray Helen Hassler, Denver Mechanicsville Bobbi Miller, Thermopolis Linda Johnson, Pointe Claire
Marilyn Hodenfield, Ray TEXAS Kyra Pulliam, Stephens City
Patty Kile, Elizabethtown Christine Groves, Archer City SASKATCHEWAN
Sarah Goetz, Richardton Rita Reifenstein, Evans City Carrie Long, Suffolk ALBERTA
Lillian Domres, Towner Sarah Woodruff, Austin Virginia Gentry, Sutherlin Connie Tiesenhausen, Demmitt Betty Abrey, Imperial
Pat Rimmel, Ford City Del Mason, Martensville
Elmeda Johnson, Williston Lena Esh, Gordonville Theresa Morris, Toano Florence Barnes, Drumheller
Trish Gehlhar, Ypsilanti Lori Stefanishion, Drumheller Carol Funk, Richard
Charlotte Goldberg, WASHINGTON Val Lefebvre, Rosetown
Honey Grove Orien Major, Hinton
OHIO Bonnie Waliezer, Brush Prairie Margaret Steacy, Lethbridge Norma Harder, Saskatoon
Tina Repak, Johnstown Janis Plagerman, Ephrata Peggy Gwillim, Strasbourg
Doris Taekett, Alger Kathy Scott, Lingle
Laura Stoltzfus, Leola Margie Snodgrass, Gig Harbor
Bev Spain, Bellville
Deb Moyer, Liberty
David Klein, Berkey
Bradley Moritz, Limerick
Diane Turner, Brunswick
Patricia Mele, Lower Burrell
Sherry Masters, Cincinnati
Kimberly Rice, Cincinnati
Karen Kreider, Manheim
June Sangrey, Manheim
Del Mason // MARTENSVILLE, SASKATCHEWAN
Ruth Stoops, Cincinnati
Kim Wallace, Dennison
Janet Thomas, McKees Rocks FAMILY STATS: Husband Arlie is a truck driver. Del is a sales representative.
Joyce Guth, Mohnton “I enjoy creating recipes and concoct about six new ones each year. Appetizers are
Freda Becker, Garrettsville
Marlene Barker, Monroeville
Carole Finney, Harrisville my favorite because I love to entertain; we enjoy having friends over and serving appetizer buffets. Although
Melody Mellinger, Myerstown
Betty Spencer, Hopedale
Catherine Dawe, Kent
Mary Landis, New Cumberland I have a huge cookbook collection, I can’t resist adding to it. When we travel, I pick up recipe books from the
Elaine Anderson, New Galilee countries we visit. I used to work for a publisher, typesetting community cookbooks…I was torn between typ-
Linda Miller, Lowell
Kathy Peters, North Versailles
Debra Dohy, Massillon ing and trying out the recipes!”
Ann Nace, Perkasie
Tammy Logan, McComb
Joyce Daubert, Pine Grove

Vol. 16, No. 6, December/January 2009 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-
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72_tasteofhome.com DECEMBER / JANUARY 09


CLOSE TO
HOME cooks who care

very special
delivery
This group brings cookies and Christmas spirit
to holiday workers

t oday’s world is open for


business 24/7, so there are
always those who have to
work on holidays. Christmas is no
exception. From firehouses to gas
gingerbread
people
PREP: 25 MIN. + CHILLING
BAKE: 10 MIN./BATCH + COOLING
YIELD: 2-1/2 DOZEN
In a large bowl, cream butter and
brown sugar until light and fluffy.
Beat in the molasses, egg, vanilla
and lemon peel. Combine the
flour, ginger, baking powder, cinna-
stations, many people sacrifice mon, baking soda, salt and cloves;
time with family and friends to Joan Truax gradually add to creamed mixture
fill the posts on Christmas Eve. PITTSBORO, INDIANA and mix well. Divide dough in half.
The fact hasn’t gone unnoticed 6 Tbsp. butter, softened Refrigerate for 30 minutes or until FIELD EDITOR
easy to handle. JOAN TRUAX
by the men’s group at Pittsboro 3/4 cup packed dark brown sugar AND HUSBAND
Christian Church in Pittsboro, 1/2 cup molasses On a lightly floured surface, roll HARLAN SPREAD
Indiana. For the past 4 years, with
1 egg out each portion to 1/4-in. thickness. HOLIDAY CHEER.
help from the church’s women’s Cut with a floured 4-in. ginger-
group, dozens of cookies have 2 tsp. vanilla extract bread boy cookie cutter. Place 2 in.
been delivered to those hard- 1 tsp. grated lemon peel apart on baking sheets coated with
working men and women who 3 cups all-purpose flour cooking spray. Reroll scraps.
keep things running smoothly the 3 tsp. ground ginger Bake at 350° for 7-9 minutes or
night before Christmas.
1-1/2 tsp. baking powder until edges are firm. Remove
The women bake at least six
1-1/4 tsp. ground cinnamon to wire racks to cool
dozen cookies each and bring them
3/4 tsp. baking soda completely. Decorate as
to church on December 24. After
desired.
services, the men’s group distrib- 1/4 tsp. salt
utes the cookies to firehouses, 1/4 tsp. ground cloves
police stations, gas stations,
Icing and candies of your choice
convenience stores and an urgent
care medical clinic. They don’t
have to wait long for the smiles.
“The workers are so grateful for
the homemade cookies,” says Joan
Truax, one of the bakers, who
makes at least 10 dozen cookies to
give away every year. “I just enjoy
sharing and giving people some-
thing they may not get very often.”
Here, Joan shares one of those
special cookie recipes with you.

DO YOU KNOW A COOK WHO CARES?


If you or someone you know cooks for a charitable, spiritual or
other cause, tell us about it at cookswhocare.com.

DECEMBER / JANUARY 09 tasteofhome.com_73


one last bite

holiday 2 Tbsp. olive oil Heat the olive oil in a Dutch oven
tortellini soup 2 oz. pancetta or bacon, finely diced over medium heat. Add pancetta.
1 medium onion, finely chopped Cook until crisp. Add onion; cook 3-4
PREP: 15 MIN. COOK: 35 MIN. minutes or until soft. Add garlic; cook
YIELD: 8 SERVINGS (2-1/2 QTS.) 3 cloves garlic, minced
1 more minute. Add broth and Italian
1 can (49-1/2 oz.) chicken broth seasoning; bring to a boil and simmer
Michelle Goggins
TASTE OF HOME COOKING SCHOOL 2 tsp. Italian seasoning for 5 minutes.
“Hearty and full of flavor, this Italian- 1 package (9 oz.) cheese tortellini Meanwhile, cook tortellini according
style soup freezes well if you want to 1 can (28 oz.) crushed tomatoes to package directions; drain. Add
make it ahead or have leftovers to save in puree cooked tortellini to soup mixture. Stir
for another day.” in tomatoes and simmer 5 minutes.
8 oz. fresh spinach, rinsed,
stemmed and chopped Add spinach and cook just until
Salt and pepper to taste wilted. Season with salt and pepper.
1 cup freshly shredded Garnish with cheese.
Parmesan cheese

tasteofhome
.com
SOUP’S ON!
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Finder at
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to find thousands of
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fit any mood.
RECIPE INDEX
DECEMBER/JANUARY 09

WHAT’S
NEW
THIS ISSUE!
AWESOME 37 65 33 50
P. 39 APPETIZERS
Our huge contest drew
almost 5,000 recipes!
We nibbled them down
to the 12 best just in
time for your holiday
parties.
APPETIZERS & BEVERAGES Miscellaneous Roasted Veggie Pasta ........ 19
P. 10 MIXING BOWL SNACKS *Spiced Chai Mix ...................59 Apple Dessert Sauce ..........28 Seafood Kabobs......................48
This fun, friendly *Baked Veggie Chips ......... 37
new section is cooks’ Chocolate-Dipped Seafood Medley .....................50
*Brie Cherry Pastry BREADS, MUFFINS Beverage Spoons ...................58
talk. Look for & ROLLS *Sole with Shrimp Sauce..49
Cups .................................................. 41 Cinnamon Peach Kuchen..69
holiday party tips… Biscuit-y Bell Pepper
garnishing ideas… *Chicken Littles ....................... 33 Muffins ............................................69 Cranberry Angel Parfaits . 23 SALADS &
great gift ideas... *Chicken, Pear & Chive & Lemon Biscuits ...28 Pies & Tarts DRESSINGS
and more. Gorgonzola Tarts ...................43
Deluxe Corn Muffins .......... 31 Cranberry-Cherry Lattice *Cherry Gelatin Salad .......65
*Corn Cakes with Shrimp Pie ..................................................30
HOLIDAY & Guacamole ............................ 41 Fruitcake Loaves .....................59 SIDE DISHES
P. 17 OPEN HOUSE Crab Cakes with
Minty Ice Cream Pie........... 23
Curried Sweet Potato
Popular make-ahead Red Chili Mayo........................43 BREAKFAST Latkes ...............................................69
*Banana Pancake
MAIN DISHES
entrees, festive meals *Deviled in Disguise ............ 33 *Holiday Brussels
and desserts for Christ- Snowman .......................................34 Brown Sugar Glazed Sprouts ............................................38
Greek Pinwheels .....................45 Salmon ............................................. 69
mas parties and winter- Sweet Potato Waffles .........29 *Potato Vegetable
time gatherings. Marinated Cheese ................45 Buttermilk Pot Roast ........... 31 Medley ............................................65
Mini Muffuletta........................ 41 DESSERTS Creamy Chicken Noodle
Cakes & Tortes Bake ................................................... 19 SOUPS, STEWS
WINTER Nacho Party Slices ................43
P. 60 FANTASY Chocolate Ring Cake.........65 Double-Cheese & CHILI
*Olive & Roasted Pepper Macaroni........................................ 18 Holiday Tortellini Soup...... 74
CUPCAKES Bruschetta.....................................43 Lemon-Filled Coconut
Our cover “tree” of Cake ..................................................22 Ham & Shells Casserole ... 19 North Pacific Chowder .....50
Sesame Chicken Dip .......... 41
treats is ripe for the Winter Fantasy Cupcakes Mushroom-Blue Cheese
Southwest Egg Rolls & Very Veggie Soup ..................28
picking. Make one Poinsettia Cupcakes ........62 Tenderloin .....................................49
clever design or all of Cool Avocado Dip ...............45
Snowflake Cupcakes....... 61 Orange Flank Steak .............48 * RECIPE INCLUDES
them to wow your Spiced Nuts.................................29
crowd! Snowmen Cupcakes ....... 61 *Pork Tenderloin with NUTRITION FACTS
*Stuffed Baby Red Fig-Orange Glaze.................38
Potatoes .........................................45 Star Cupcakes ......................62
Roast Chicken with
P. 27 COOK SMART *The ’Choke’s on You ......... 32 Cookies & Bars Oyster Stuffing ........................65
Quick, healthy, eco- Florentine Cookie Bars .....55
nomical, kid-friendly—
we’ve grouped these Gingerbread People ............ 73
regular features and Java Cream Drops ................53
more into a bright, Lemon Lover’s Cookies ....57
helpful section. 29 18 53
Mocha Nut Balls .....................56
Peanut Butter Cup
Cookies ...........................................53
Sand Art Brownie Mix........34
Spiced Christmas
Cookies ...........................................56
Sugar Doves ...............................52
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Trusted for
generations, the
secret to perfect
holiday stuffing is
Swanson broth.
© 2008 CSC Brands LP

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