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JULY 2009 $3.99 | Display until August 3, 2009

T: 7.75” S: 7” advertisement B: 8.125” © 2009 General Mills ENTER THE PARTY MIX RECIPE CONTEST Your chance to win $5,000 and more! Wow. How. Katie Lee Joel’s Spiced Nuts ’n Chex Mix ® START TO FINISH: 15 MIN MAKES: 16 SERVINGS (½ CUP EACH) Katie Lee Joel’s Spiced ¼ cup sugar s 1 tablespoon chili powder s ¼ teaspoon ground red pepper Nuts ‘n Chex Mix (cayenne) s ¼ cup butter or margarine s 2 cups Corn Chex cereal s 2 cups ® ® Rice Chex cereal s 2 cups Wheat Chex cereal s 1 can (11.5 oz) mixed nuts ® ® 1. In small bowl, mix sugar, chili powder and red pepper; set aside. 2. In large microwavable bowl, microwave butter uncovered on High about 2009© or ® / ™ of General Mills 40 seconds or until melted. Stir in cereal and nuts until evenly coated. Stir in sugar mixture until evenly coated. 3. Microwave uncovered on High 5 to 6 minutes, stirring after 2 minutes, until mixture just begins to turn brown. Spread on waxed paper to cool. Store in airtight container. S: 9.75” T: 10.5” B: 10.75” Note: The large bowl may become warm in the microwave—use hot pads and handle with care! It’s so easy to make Chex Party Mix your own, like this one I created with all my favorite fl avors. Show us how you mix it up! - Katie Lee Joel, bestselling cookbook author ©2009 General Mills Five recipes. Fifteen minutes. Lots of wows. Go to ChexRecipeContest.com to enterxRecipeContest.com to enterxRecipeContest.com to enter Go to Che Go to Che Y You could win the grand prize package including $5,000 cash, a $1,000 ou could win the grand prize package grocery gift card and a trip to tour the Betty Crocker Kitchens and attend ® the holiday Mix & Mingle event with Katie Lee Joel. Original Chex Ê*>ÀÌÞÊ ˆÝÊÊUÊÊ ˆ˜˜>“œ˜‡ ««iÊ …iÝ Ê ˆÝÊÊUÊÊ …œVœ>ÌiÊ …iÝ Ê >À>“iÊ À՘V…ÊÊUÊÊ …iiÃÞÊ,>˜V…Ê …iÝ Ê ˆÝÊÊUÊÊ …iÝ Ê Õ``ÞÊ Õ``ˆià ® ® ® ® ® ® For more great tasting recipes go to Chexpartymix.com Make ® Party Mix! 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 15 Minutes. Lots of wows! 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. 5 Recipes. NO PURCHASE NECESSARY TO ENTER OR WIN. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older as of 5/19/09. Go to www.ChexRecipeContest.com to enter. Subject to additional rules and restrictions contained in the Official Contest Rules available at www.ChexRecipeContest.com. Total prize ARV: $13,420. Void in PR and where prohibited. Contest entry ends 7/15/09. Sponsored by General Mills and The Reader’s Digest Association, Inc. TH_ChexAd_0423.indd 1 4/23/09 9:37:06 AM Form: 0409003_GMCPMC9010P Colors: 4 BLAZING COLOR, INCORPORATED (952) 844-0138 File Name: 69628_P_HowWow Y M C K D P 2% 25% 50% 75% 98% Yelo Mag Cyan Blk CAMPBELL MITHUN • DIGITAL RESOURCES • PREPRESS STUDIO PUBLICATION CONFIRMATION DOCUMENT INFORMATION AGENCY CREDITS Client Name: General Mills Document Filename: 69628_P_HowWow.indd Executive Creative: None Media Type: Other Page Number: 1 Creative Director: None Color Mode: 4C Art Director: Sean Kiener Ad Number/Code: GMCPMC9010P Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS Copywriter: None Ad Caption/Title: How Wow :General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_ Producer: Bill Schneck 1st Issue/Run Date: June/July 2009 HowWow Folder:69628_P_HowWow.indd Traffic: Lynn Walstrom Usage Rights: One year consumer DOCUMENT OUTPUT REVIEW print Revision Number: 4 File History: 2/27/09 sh; 3/25/09 End Date: 9/30/09 Initials Date tf,tf, wau; 3/30/09 wau Time Publication: Taste of Home, Healthy Cooking drStudio: | AUTOMATED Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM MECHANICAL INFORMATION DATA PDF Compatibility: None drStudio Location: Mpls Prepress Traffic: | | Job Number: GMCPMC9010 Colors Used: Cyan, Magenta, Yellow, Black Proof Cycle 1: | | Purchase Order: P00069628 Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz MECHANICAL DIMENSIONS IN DECIMAL INCHES Proof Cycle 2: | | Final Size: 7.75” x 10.5” Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1) Bleed: 8.125” x 10.75” Agency Legal: | | Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB; Trim: 7.75” x 10.5” 119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB; Art Director: | | Live/Safety: 7” x 9.75” 3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi), Copywriter: | | Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP Agency Exec: | | Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup. Account Team: | | eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_ Producer: | | Client: | | ISO 12647-7 Digital Control Strip 2007 3% A 100 60 100 70 30 100 60 100 70 30 100 60 100 70 30 100 40 40 100 40 100 40 70 40 70 40 40 40 70 40 40 70 40 70 40 40 3 10 25 50 75 90 100 B 100 100 60 100 100 70 70 30 30 100 100 60 100 100 70 70 30 30 100 100 60 100 100 70 70 30 30 100 40 100 40 40 100 10 40 40 20 70 70 70 70 40 70 40 40 0 0 0 0 3.1 2.2 2.2 107 7 25 19 19 50 40 40 75 66 66 100 100 100 807070100

T: 7.75” S: 7” © 2009 General Mills B: 8.125” Wow. How. 2009© or ® / ™ of General Mills S: 9.75” T: 10.5” B: 10.75” Five recipes. Fifteen minutes. Lots of wows. Original Chex Ê*>ÀÌÞÊ ˆÝÊÊUÊÊ ˆ˜˜>“œ˜‡ ««iÊ …iÝ Ê ˆÝÊÊUÊÊ …œVœ>ÌiÊ …iÝ Ê >À>“iÊ À՘V…ÊÊUÊÊ …iiÃÞÊ,>˜V…Ê …iÝ Ê ˆÝÊÊUÊÊ …iÝ Ê Õ``ÞÊ Õ``ˆià ® ® ® ® ® ® For more great tasting recipes go to Chexpartymix.com Make ® Party Mix! Form: 0409003_GMCPMC9010P Colors: 4 BLAZING COLOR, INCORPORATED (952) 844-0138 File Name: 69628_P_HowWow Y M C K D P 2% 25% 50% 75% 98% Yelo Mag Cyan Blk CAMPBELL MITHUN • DIGITAL RESOURCES • PREPRESS STUDIO PUBLICATION CONFIRMATION DOCUMENT INFORMATION AGENCY CREDITS Client Name: General Mills Document Filename: 69628_P_HowWow.indd Executive Creative: None Media Type: Other Page Number: 1 Creative Director: None Color Mode: 4C Art Director: Sean Kiener Ad Number/Code: GMCPMC9010P Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS Copywriter: None Ad Caption/Title: How Wow :General Mills:03_MAR09:GM CPMC9010P00069628PRE:69628_ Producer: Bill Schneck 1st Issue/Run Date: June/July 2009 HowWow Folder:69628_P_HowWow.indd Traffic: Lynn Walstrom Usage Rights: One year consumer DOCUMENT OUTPUT REVIEW print Revision Number: 4 File History: 2/27/09 sh; 3/25/09 End Date: 9/30/09 Initials Date tf,tf, wau; 3/30/09 wau Time Publication: Taste of Home, Healthy Cooking drStudio: | AUTOMATED Print Scale: 100% Print/Export Time: 4-1-2009 9:46 AM MECHANICAL INFORMATION DATA PDF Compatibility: None drStudio Location: Mpls Prepress Traffic: | | Job Number: GMCPMC9010 Colors Used: Cyan, Magenta, Yellow, Black Proof Cycle 1: | | Purchase Order: P00069628 Fonts Used: News Gothic (Medium; Type 1), Berthold Akzidenz MECHANICAL DIMENSIONS IN DECIMAL INCHES Proof Cycle 2: | | Final Size: 7.75” x 10.5” Grotesk (Regular; Type 1), Helvetica (Medium Condensed; Type 1) Bleed: 8.125” x 10.75” Agency Legal: | | Linked Images: 0708063_vignette_r1_LR.tif (CMYK; 1.1MB; Trim: 7.75” x 10.5” 119 ppi, 121 ppi), Chex Corn Mockup.eps (CMYK; 2.5MB; Art Director: | | Live/Safety: 7” x 9.75” 3672 ppi), Chex Rice Mockup.eps (CMYK; 2.5MB; 3675 ppi), Copywriter: | | Chex Choc Mockup.eps (CMYK; 2.7MB; 3661 ppi), Chex Wheat Mockup.eps (CMYK; 2.5MB; 3650 ppi), Chex HN FP Agency Exec: | | Mockup.eps (CMYK; 2.6MB; 3661 ppi), Chex Cinn FP Mockup. Account Team: | | eps (CMYK; 4.5MB; 3661 ppi), ChocoCaramelCrunch_00027_ Producer: | | Client: | | ISO 12647-7 Digital Control Strip 2007 3% A 100 60 100 70 30 100 60 100 70 30 100 60 100 70 30 100 40 40 100 40 100 40 70 40 70 40 40 40 70 40 40 70 40 70 40 40 3 10 25 50 75 90 100 B 100 100 60 100 100 70 70 30 30 100 100 60 100 100 70 70 30 30 100 100 60 100 100 70 70 30 30 100 40 100 40 40 100 10 40 40 20 70 70 70 70 40 70 40 40 0 0 0 0 3.1 2.2 2.2 107 7 25 19 19 50 40 40 75 66 66 100 100 100 807070100

tasteofhome JUNE/JULY 2009 “ Only two things that money can’t buy, that’s true love and homegrown ” tomatoes. FEATURES —JOHN DENVER MUSICIAN 39 big red CONTEST Awesome juicy, ripe goodness highlights the prize-winning tomato recipes from our contest 47 use your melon Cantaloupe, watermelon and honeydew star in these refreshing dishes ON OUR COVER» 50 budget cuts Bruschetta Pizza, p. 43 Economize without sacrificing fabulous flavor PHOTOGRAPHER Rob Hagen SET STYLIST 58 “daddy-o!” Stephanie Marchese When these dads are in the kitchen, expect terrific FOOD STYLIST Suzanne Breckenridge food on the table 30 RECIPES 7¢ // ITALIAN COOKIES, 28¢ // WATERMELON 36¢ // PRESTO BLACK BEAN & CORN SALSA, p. 69 SALSA, p. 48 p. 45 UNDER A BUCK! 18¢ // GARDEN TOMATO 29¢ // FESTIVE SHRIMP 39¢ // PEANUTTY TARTS, p. 24 RELISH, p. 43 Check out these marvelous 19¢ // MEXICAN SALSA, 33¢ // MICROWAVE CANDY BARS, p. 74 money-savers you can make p. 59 POTATO CHIPS, p. 37 42¢ // MEDITERRANEAN for just pennies 25¢ // REFRIGERATOR 36¢ // CREAM CHEESE TOMATO BITES, p. 41 DILL PICKLES, p. 35 POUND CAKE, p. 59 *COST ESTIMATES ARE CALCULATED PER SERVING

“Real food from real home cooks” 48 53 36 27 59 24 COOK SMART 65 26 EAT, SHRINK & BE MERRY Come for breakfast! The Podleski sisters serve up luscious light pan- cakes and creamy muesli with fruit 28 HEALTHY CHOICES We’re “veggin’ out” with Mexican lettuce wraps and satisfying stuffed peppers 30 TIPS FROM A PRO TOH’s grilling guru shows you how IN EVERY ISSUE OPEN HOUSE simple it is to stuff a burger CLOSE TO HOME 7 TABLE TALK 16 POTLUCK 31 KIDS IN THE 64 MOM’S BEST This colorful grilled potato salad hits KITCHEN On a summer Sunday, her family 9 KITCHEN CHAT the spot at any summer gathering Cool fruit smoothie is easy to mix clamors for her beef sandwiches, 9 HIDE & SEEK 18 CASUAL up—and oh-so-yummy potato salad and more CONTEST 32 PARTY OF 2 ENTERTAINING 68 FIELD EDITOR 11 MIXING BOWL Easy, breezy meal for a deck or Garden-fresh entree salad is sized FAVORITES patio party right for two New Jersey cook’s well-loved meal 40 NEW RECIPE has an Italian accent CONTEST: 20 SPECIAL OCCASION 35 SPICE RACK See how easy it is to make your own LIGHTEN UP Flag these berry-licious recipes for 71 TOH FIELD EDITORS your Fourth of July feasts dill-icious pickles! Meet our field editors…maybe one 73 RECIPE INDEX of them lives in your neck of the 22 TOUR MY KITCHEN 36 QUICK FIX woods A fabulous Florida kitchen ideal for A marvelous sandwich and salad family meals and entertaining to whip up in a jiffy 74 COOKS WHO CARE Baked goodies bring in funds for pet 24 APPETIZERS & 37 GOTTA TRY IT lover’s worthy cause SNACKS You gotta be kidding—crispy You’ll find this symbol wherever a homemade potato chips in the TOH Field Editor is featured Nice bites—refreshing shrimp tarts TOH FIELD EDITOR and flavorful Thai skewers microwave? 43¢ // TOMATO- 52¢ // OLD-FASHIONED 72¢ // TOMATO & BRIE 84¢ // COUNTRY-STYLE 98¢ // WATERMELON JALAPENO GRANITA, CHERRY TORTE, p. 65 FOCACCIA, p. 45 TOMATOES, p. 41 SHERBET SMOOTHIES, p. 45 p. 49 66¢ // CALICO BEANS, 77¢ // ARUGULA 91¢ // FABULOUS FRUIT 45¢ // MOM’S SPECIAL p. 17 SUMMER SALAD, p. 69 SALAD, p. 48 99¢ // CHILLED MELON POTATO SALAD, p. 65 SOUP, p. 48 66¢ // LEMON BLUE- 78¢ // FRIED CLAMS, p. 12 92¢ // 1-2-3 BLACKBERRY 47¢ // RHUBARB SLUSH, BERRY SHORTCAKES, p. 21 SHERBET, p. 21 99¢ // THAI STEAK p. 65 79¢ // GRILLED GREEK SKEWERS, p. 24 72¢ // BERRY CHEESE POTATO SALAD, p. 16 94¢ // SWEET ONION, 52¢ // MEDITERRANEAN TORTE, p. 21 TOMATO & CUKE SALAD, SALAD, p. 17 p. 36 visit us @ tasteofhome.com

taste home DON’T MISS A CHANCE TO WIN GREAT GRILLING PRIZES! instantwingame play today at tasteofhome.com/getgrilling PLAY DAILY FOR A CHANCE TO WIN AMAZING PRIZES LIKE ® ® OMAHA STEAKS , WEBER GRILLS AND MORE! No purchase necessary to win. To enter, and for official rules and details, visit our Web site at tasteofhome.com/getgrilling. Closing date is June 26, 2009. Open to U.S. residents 18 and over. Sponsored by RD Media Group, the publisher of Taste of Home. Void where prohibited. Weber is a trademark of Weber-Stephen Products Co. • Omaha Steaks is a trademark owned by Omaha Steaks International, Inc.

table talk budget-smart (AND TASTY, TOO) When I was growing up, my mother could stretch a dollar to the next town. Raised during the hardscrabble 1930s and ’40s, she frowned mightily on wasting anything and did the reuse/recycle thing long before it was fashionable. Stuff was never tossed if it could serve DOES YOUR another purpose. She could make a sheet of paper towel KITCHEN last all day long. My sisters and I still marvel at that. REALLY But my mother was at her bargain-hunting best in the gro- cery store. She scoured the newspapers for sale items, and COOK? food shopping often involved stops at several markets so she could take full advantage of coupons and daily specials. She bought in bulk, and the giant freezer in our garage was If you love your always packed with future meals. We didn’t have a ton of kitchen and oth- money, but Mom made every penny count. WIN a ers rave about it, chance at too, you could These memories evoke giggles, grins and a big helping of $3,000 in win some seri- gratitude for the money-saving lessons I learned. Maybe prizes! ous cash in Taste you had a similar mentor. If so, these challenging economic of Home’s “Dream times probably make you pretty glad you did. When it Kitchens” contest. comes to getting value for your food dollar, though, you’ve It’s easy to enter. Give us got another great resource at hand: Taste of Home. a peek at your kitchen. And, tell us, is it… In every issue, you’ll find dozens of tested recipes from real home cooks, made with af- A dream to cook in? fordable ingredients for every occasion—plus tips and shortcuts from our Test Kitchen and A showcase for a collection? readers to help you feed your family without spending a fortune. Here are a few of the great An entertaining hub? values you’ll find in this special “Summer Cookbook”: A storage paradise? Unique in a way that fits >>Terrific ways to turn lower-cost meat, poultry and fish into delicious dishes your lifestyle? >>Tasty contest-winning ideas for using summer’s ripe, juicy tomatoes >>Grilled favorites, refreshing salads and fruity-licious desserts We’re not interested in the >>30 recipes for less than 99 cents per serving (that’s right, 99 cents!) size of your room or decorat- >>A cost-per-serving for every recipe, which you’ll find in the index on page 73 ing budget. Instead, we want to see how you have made Plus, there are thousands more budget-friendly recipes and meal-planning tips on our Web the most of your kitchen. site, tasteofhome.com. Visit our on-line community, where our incredible Field Editors from Enter in “new” or “remod- all over the country answer your questions and offer advice from their own home kitchens. eled” categories—Grand Prize And don’t miss the chance to enter our “Get Grilling” Instant Win Game, where you could in each is $1,000; each run- win one of nine $1,000 Weber grills, Omaha Steaks and other cool prizes! ner-up, $500. The four win- When it comes to hunting down bargains, my mom still wears the crown in my book. But ning entries will be featured Taste of Home can be your secret weapon to get the most from your food budget. In this in future issues of Taste of day and age, that’s value you can’t beat! Home. HURRY, TIME IS RUNNING OUT! Catherine Cassidy Contest deadline: June 30, Editor in Chief 2009. Find entry guidelines and contest rules at taste ofhome.com/dreamkitchens. QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail [email protected] JUNE/JULY2009 tasteofhome.com_7

EDITOR IN CHIEF Catherine Cassidy field editor spotlight CREATIVE DIRECTOR Ardyth Cope FOOD DIRECTOR Diane Werner RD EDITOR Ann Kaiser MANAGING EDITOR Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy Taste of Home’s enthusiastic team of volunteer editors from across the FOOD EDITOR Patricia Schmeling U.S. and Canada share recipes, cooking tips and more with our staff and ASSOCIATE EDITOR Cheri Mantz on-line community. Take a look at the complete list of field editors on RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack page 71... maybe one of them lives in your neighborhood! RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR Susan Uphill EDITORIAL ASSISTANT Jane Stasik EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITORSarah Marx Feldner JEAN ECOS // HARTLAND, WISCONSIN WEB COMMUNITY MANAGERBob Ottum FAMILY STATS: Husband Chris, health insurance sales. Jean is a test PUBLICITY ASSOCIATE kitchen specialist for a bread bakery and works part-time at a natural Brenda Campbell, [email protected] food store. TEST KITCHEN TEST KITCHEN MANAGER Karen Scales “A favorite part of my job is creating healthful recipes. A lot of our ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, customers have food restrictions due to diabetes, high cholesterol, Tina Johnson, Marie Parker, Annie Rundle, gluten intolerance or other food allergies. I love the challenge of cre- Jenni Warren TEST KITCHEN ASSOCIATES ating delicious recipes that meet their needs and taste good, too! Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor “With a strong Armenian heritage and a family in the grocery busi- ness, I can’t help but love being surrounded by great food.” PHOTO STUDIO PHOTOGRAPHERS Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy CHRISTINE EILERTS // TULSA, OKLAHOMA SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, FAMILY STATS: Husband Gene, industrial sales; two adult sons, Jeff and Dee Dee Jacq Joel; three granddaughters, with a grandson on the way. Christine works FOOD STYLIST MANAGER Sarah Thompson for a commercial real estate brokerage company. FOOD STYLIST Kaitlyn Besasie “I was raised on a wheat farm in Kansas, and I cooked for our family ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau so my mother could be my dad’s hired hand. I still enjoy cooking and PHOTO STUDIO COORDINATOR Kathy Swaney try at least two or three new dishes a week. My specialties are cookies, . . . . . . . pies, bars, cobblers and candy. Both Gene and I are collectors. Gene VICE PRESIDENT, PUBLISHERLora Gier [email protected] collects 1/8th-scale model tractors. I collect Swarovski crystal and an- MARKETING DIRECTOR Kym Blanchard gels…and cookbooks, of course.” ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson ADVERTISING NICKI EVANS // CONWAY, ARKANSAS _NEW YORK ACCOUNT DIRECTOR FAMILY STATS: Husband Tommy, finish carpenter; three children, Mary Gilbert, [email protected] essica, 14; Bailey, 11; and Logan, 7. Nicki is a real estate agent. ACCOUNT MANAGER Kristine Cronin, [email protected] “We actually live in Saltillo, a small community outside Conway, and _DETROIT it’s rich with wonderful cooks. We get together for socials, brunches, ACCOUNT MANAGER Jani Berger, [email protected] potlucks and finger foods at our church. _CHICAGO “On Sundays, my mother prepares a huge meal for my family and ACCOUNT DIRECTOR my sister’s. Like my mom, I love trying new recipes. My kids and I spend Kelly Paxson, [email protected] ACCOUNT MANAGER a day in December at Mom’s house baking trays of cookies for friends, Maura O’Brien, [email protected] neighbors and teachers. I really enjoy this time we spend together.” _LOS ANGELES ACCOUNT DIRECTOR Tiffany Grana, [email protected] COLLEEN PALMER // EPPING, NEW HAMPSHIRE TASTEOFHOME.COM FAMILY STATS: Husband Kevin, project manager for a fire sprinkler GENERAL MANAGER Renee Jordan company. Colleen is a graphic designer. TASTE OF HOME COOKING SCHOOLS “I’ve been cooking and baking ever since I was a little girl. My mother DIRECTOR Sandy Bloom is the best cook I know. My husband is my biggest fan, being the sweet CONSUMER MARKETING CHIEF MARKETING OFFICER Lisa Karpinski tooth that he is. Whenever we host dinner parties at our house, no one leaves the table hungry. Even our Alaskan malamute, “Meeko,” gets RDA FOOD & ENTERTAINING PRESIDENTSuzanne M. Grimes homemade treats. VICE PRESIDENT, SALES & MARKETING Mark Wildman “I grew up and lived most of my life in Massachusetts, moving over MANAGING DIRECTOR, SALES & MARKETING Maureen Polo the border to New Hampshire in 2002.” VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese . . . . . . . THE READER’S DIGEST ASSOCIATION, INC. PRESIDENT AND CHIEF EXECUTIVE OFFICER JOIN OUR TEAM!>>Love to cook? Love Taste of Home? Then you might be interested Mary G. Berner in becoming one of our volunteer Field Editors. If you would like to be considered, please PRESIDENT, RDA FOOD & ENTERTAINING fill out the short application form at www.tasteofhome.com/apply Suzanne M. Grimes PRESIDENT, CONSUMER MARKETING Dawn Zier 8_tasteofhome.com JUNE/JULY2009

kitchen chat but TOH MADE THE MOVE In June 2008, my husband, three forgotten, for my husband’s career. Thank- DEAR JANE… children and I moved from our native Michigan to central Illinois of Home issues. We have since One of my special March,” it reads. —UNKNOWN fully, I took along all of my Taste TRIFLE, ANYONE? interests is getting Oops! Some gardens be had many relatives and friends Our 7-year-old son, Mark, joined young girls excited are still a winter visit us. Every time I get ready to me as I was reviewing the April/ about cooking. I kept wonderland then, in- soon plan my menu for visitors, I pull May Taste of Home to pick out new that in mind when cluding Esther’s gar- out my magazines. recipes to try for our family. He planning my daugh- den in New Sarepta, will generations. Sun-Dried Tomato Spread was intrigued with the “Build ter Amy’s 18th birth- Alberta. She even (June/July ’08) was a great appe- Your Own Trifle Bar” article and day party. sent us a photo! others tizer, Forgotten Jambalaya decided he would be in charge The theme was The following tips (Feb/Mar ’08) was so yummy and of dessert. “A Day at the Spa.” are relevant wher- future easy, Pistachio Ice Cream Dessert Mark assisted with the shop- I wanted a light, re- ever you live: with (Feb/Mar ’07) was a huge dessert ping and assembled the entire freshing menu, and >>Wait until the by hit—the list goes on and on. dessert himself with angel food the fruit trifles on danger of frost has shared Our new friends are impressed cake, chocolate whipped cream, the April/May cover passed to plant peas. with TOH recipes, too. Recently, I fresh strawberries and hot fudge of Taste of Home were >>Peas will rot if the enjoyed made the Cordon Bleu Appetizers sauce. Thanks for inspiring his a perfect fit. The girls soil stays cold and not (Feb/Mar) for a work party. Every- creativity and for allowing our loved making them! wet. is be one asked for the recipe. Thank family a fabulous dessert! To read more about >>Peas will do fine in you, Taste of Home, for the amaz- —Sheri Longhenry my menu and the 45˚ soil. To measure, that will ing variety of recipes and BLOOMINGTON, MN party fun, visit taste stick any column- ideas. ofhome.com/plus. type thermometer recipe others —Kim Kietzman ROLL OUT 4-6 inches deep in SPRINGFIELD, IL THE DOUGH PEAS, the soil. The recipe for Per- GLORIOUS PEAS! Got a question or The with FOR THE LOVE fect Pizza Crust We (unintentionally) comment? Drop OF CHOCOLATE (April/May) has added a little humor me a line at shared We love cooking been a lot of to Esther Eckert’s day dearjane@taste THOUGHT: from Taste of Home! fun. I wrapped with our advice in ofhome.com. is My daughter Paige, it around hot the April/May issue 4 (right), and I had dogs and for growing peas. See you next time, that fun making the cheese, then “Peas should be FOR yummy Peanut I used it to planted in early recipe Butter Banana make calzones, FOOD the Bread (Feb/March). making ham- and tonight I’m Paige was very ex- cited about the layer burger buns. I of chocolate inside— love easy recipes her favorite. The re- that you can play ward was eating it! with. —Heidi Spencer —Judy Nelson SARVER, PA RAWLINS, WY ENTER OUR HIDE & SEEK CONTEST These tomatoes are hiding somewhere in our pages. Find them, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteofhome.com to enter; we’ll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. Winners are drawn at random. THE FRIED EGG WAS HIDDEN IN A PHOTO ON PAGE 30 IN OUR APR/MAY ISSUE. JUNE/JULY2009 tasteofhome.com_9

kitchen chat CARING AND SHARING had forgotten about. Last fall, Taste of Home challenged And, wow, the changes to the Field Editors to plan an activity magazines! I love the new format for Cooks Who Care Week. I teach of TOH. It’s beautiful, and I’m re- sixth grade at Ray Elementary ally enjoying all of the pictures. School and had my class do a —Michele Tungett food drive. We collected canned ROCHESTER, IL goods and paper products for a nearby food pantry. Two other “LOVE LETTER” RESPONSE Field Editors from this area, Lois After reading the “Love Letter” Flaten and Marilyn Hodenfield, from Donna Giblin (April/May), helped with the project. Ray Elementary I felt compelled to send a note —Carla Hodenfield sixth graders about the importance of her vol- RAY, ND helped stock an unteering at the Ronald McDon- area food pantry Watch for details about 2009 National ald House and to thank TOH for Cooks Who Care Week in future issues and at cookswhocare.com bringing attention to this cause. so pretty and disappeared almost Having lived the nightmare of a WELCOME GIFT immediately when they showed child getting sick, and then losing I absolutely love my Taste of Home it to their grandparents, uncles, her, I can tell you that people like magazine, as well as the E- aunts and cousins. This tart will Donna make such a huge differ- newsletter. When I moved to be a holiday tradition at our ence. One feels alone in the Kentucky from Massachusetts 6 house for years to come. world when told they are losing years ago, my new and now dear —Melissa Boyd their child, or that the battle friend Stacy signed me up for my PITMAN, NJ ahead has an uncertain outcome. first subscription. I have made ON THE WEB You face mortality, uncertainty, many of the great recipes and ap- VISIT INSPIRED REVIEW! WHO WINS guilt and feelings of “It isn’t right, preciate all of the creative ideas After a trip to Milwaukee (and $25,000? it isn’t fair.” But it is a fact. and helpful tips each month. a stop by your Visitor Center and You get to decide! Imagine having to still think —Kathy Uhl outlet store in Greendale), I have From now until June about dinner. You still need to eat LOUISVILLE, KY been motivated to go through 16, 2009, be sure to and keep up your strength. That’s my extensive collection of Taste stop by tasteof the gift people like Donna and IT’S THE BERRIES of Home, Simple & Delicious and home.com to vote the Ronald McDonald House give. for America’s Best My daughters, Annie and Lynd- Healthy Cooking magazines (over One less thing to worry about, so Loved Recipe. Will say, asked to make the Star- 10 years’ worth!). I have really you can concentrate on what you it be Classic, Light, Spangled Fruit Tart (June/July ’08) enjoyed looking through these need to do, which is to be to- Time Saver or for our Fourth of July barbecue. issues again and can’t count the Serves 2? The win- gether and hold each other tight. They had so much fun decorating number of great recipes I want to ning vote could be —Terri Morris the dessert with berries. It looked try! I’ve also found old favorites I yours! POWELL BUTTE, OR TOH “RECIPE It was as if the recipe fairies dinner recipes and four breads. FAIRIES” were smiling upon me. Your magazine has not only Your magazine has changed my The next night, I again sat gotten me out of a funk, but life. I am the wife of an amazing down with the magazine, won- now I am able to show Joe how man, and a second mom to the dering, What can I make for din- much I appreciate him and all LOVE best son I could ever have asked ner? I had some cod fillets and he has done for me by making LETTER! for—and yet I was very de- found the Sailor Sandwiches! him great meals and heavenly baked goods. It’s important to pressed. A car accident in 1990 I was totally intrigued. Each issue, one left me mostly bedridden. As I thumbed through the me that everyone at Taste of lucky reader will Late last November, Taste of issue, I saw recipes that are easy Home knows their hard work receive a TOH apron for sending Home showed up in my mailbox. and look beautiful. Even I could is appreciated, and that it’s not in our favorite Needing to make my husband pull them off. I was excited. I just a magazine to some of us. “love” letter of the dinner, I absently flipped was going to get out of bed and —Brittany DiBetta month. Brittany, through the pages and there accomplish something on my FISHKILL, NY your apron is it was—an easy recipe for the own. With my husband’s en- Read Brittany’s moving letter in its on its way! chicken breast I was thawing! couragement, I have made five entirety at tasteofhome.com/plus 10_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

(mixing bowl) F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S IRON GRILL In a “throwdown,” which grilling firepower wins: gas or charcoal? We won’t divulge our vote, but this list might help you choose your team! CLASSIC READY FLAVOR: WHEN YOU some studies say ARE: charcoal imparts just push a button more flavor to to light the grill, food LESS and it’s ready in EXPENSIVE: gas grills cost 10 minutes from $140 to $5000; charcoal grills range from $50 to $400 GREENER: gas burns cleaner and pro- duces less carbon CONSISTANT PORTABLE: HEAT: lightweight; dioxide than simply turn a knob ideal for picnics, ON charcoal to control tem- tailgates and DEMAND: perature vacations easy for infre- QUICK quent users to make foods like CLEANUP: hot dogs and minimal burgers grease and no ashes HOTTER BURN: helpful when CHARCOAL vs GAS GRILLS searing steaks or other quickly grilled foods MULTIPLE USER HEAT FRIENDLY: ZONES: requires less for easier indi- FIRE UP! time to rect cooking assemble For more than 300 TASTES flame-broiled GREAT: GADGETS: results in a rotisserie attach- specialities, pick smokier, more ments, side burn- up Taste of Home traditional ers, gas gauges, Backyard Grilling flavor thermometers wherever books are sold and add some sizzle to your summer. ON THE BARBY>>For some great grilling tips, videos and recipes, visit tasteofhome.com/grillguide JUNE/JULY2009 tasteofhome.com_11

(mixing bowl) F O O D N E W S • F U N N O T E S • T A S T Y N U G G E T S HEY, ICE CREAM MAN! Can you remember the names of these A fun frozen treats? shore thing G R E AT F I N D “It’s no secret that Maine has some of the best seafood anywhere,” says Field Editor Lee Ann Lowe of Gray. “My favorite event is the Yarmouth Clam Festival, B held the third weekend in July. The quaint village hosts 120,000 people who enjoy clams, clams and more clams, plus an art show, bike races and more. It’s run by volunteers to raise funds for local nonprofit organizations.” IN A 1/2 tsp. salt CLAMSHELL: Tartar sauce or seafood Yarmouth cocktail sauce, optional Clam Festival In a shallow bowl, com- C YARMOUTH, ME bine 3/4 cup cornmeal * This year’s fest, in and 1/4 cup flour with the its 44th year, is July water, forming a batter. 17-19; free admission In another bowl, combine the remaining cornmeal * Snap a photo with fried clams and flour. festival mascot D PREP/TOTAL TIME:30 MIN. Steamer the Clam. Dip clams in batter; shake YIELD: 1 DOZEN The person inside the off excess. Coat with costume is a well-kept 1-1/2 cups yellow cornmeal mixture. secret cornmeal, divided In an electric skillet or 1/2 cup cake flour, deep-fat fryer, heat oil to * The record in the divided E clam-shucking con- 375°. Fry clams, a few at test is 25 per minute! 2/3 cup water a time, for 4-5 minutes or 12 fresh cherrystone until golden brown. Drain * Connect to the fes- clams, shucked on paper towels; sprinkle TOH MEMORY tival Web site at taste with salt. Serve immedi- ofhome.com/links Oil for deep-fat frying So I wouldn’t ately with sauce if desired. “ ON THE WEB eat too much junk when I was WE ALL STUFF WE LOVE! little,my mom SCREAM! Tell us about your sun catcher used to tell me favorite summertime that the jingle treats at tasteof Capture the sun…in a jar! A Mason jar, a rechargeable of the ice cream home.com/summer solar cell battery and low-energy LED lamps pull the man was really timetreats sun’s light right to your yard any time of day. Ideal for the garbage patios, cabins or as a nightlight, the Sun Jar is weather truck! resistant and has no cords or switches that will snag; ” —SANDY PLOY $34.95. For information, visit tasteofhome.com/links SR. ART DIRECTOR, TOH 12_tasteofhome.com JUNE/JULY2009 D) 50-50 BAR OR DREAMSICLE; E) DRUMSTICK OR CHAMP ANSWERS: A) BOMB-POP OR ROCKET POP; B) PUSH-UP; C) OTTER POP OR FLA-VOR-ICE;

Our Light olive oil makes baking flavorful and fantastic. ©/TM/® The J.M. Smucker Company is i is cooking ™ F For more recipes visit Crisco.comi ® Crisco Olive Oil No-Stick Cooking Spray 1. HEAT oven to 425ºF. 3 tablespoons Crisco Light Olive Oil 2. COAT baking sheet with no-stick spray. ® Crisco Roasted 1 tablespoon chopped fresh rosemary 3. STIR together oil, rosemary, garlic powder, onion, and ® Potatoes with 1/2 teaspoon garlic powder salt and pepper in a large bowl. Add potatoes. Toss well 1/2 cup chopped onion until coated. Rosemary Salt and pepper, to taste 4. SPREAD evenly in prepared pan. 2 pounds potatoes, cut in half or fourths 5. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown. Prep time: 5 min Cook time: 35 min Yield: 4 servings

© 2009 Kraft Foods To make the very best bacon, we take the slow road. Oscar Mayer bacon is carefully selected, hand-trimmed and naturally hardwood smoked for hours. Because there are no shortcuts to that one-of-a-kind Oscar Mayer fl avor America says is the best. For the love of bacon.

OPEN HOUSE BRIGHT ID EAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME TAKE IT “I keep a tablecloth, “I always put floor fans “My husband and I do “When we have back- near my food and candles, trash bag and casual catering in the yard parties, we use OUTSIDE! napkins, plastic cutlery, keep everything tightly summer and always canopies to cover the tables. We tie helium bring a plastic kiddie covered. The fans plates, cups and Take advantage of nice glasses for eight in a keep flying bugs from pool. We place it on balloons with ribbon weather and plan your large resealable bag. If getting near the food. a sturdy table and fill to the anchors of the next party outdoors. we throw a last-minute It works every time!” with ice to keep drinks, canopies’ tie-downs so —BarbaraCarlucci people don’t trip over salads and other re- party, all I have to do is Here are some handy worry about the food.” ORANGE PARK, FL frigerated dishes cold.” the anchors.” hints from readers: —Lynn Newman —Leslie Michael —enjoynature GAINESVILLE, FL AUBURN HILLS, MI TOH ON-LINE COMMUNITY For more party tips, visit tasteofhome.com/plus

OPEN HOUSE potluck take a side “ This is my most requested summer side dish. It’s ideal for outdoor occasions ” and can be served warm or cold. —Robin Jungers // CAMPBELLSPORT, WI grilled greek potato salad 1 medium red onion, halved Drizzle potatoes with oil and and sliced sprinkle with salt and pepper; PREP:30 MIN. GRILL:20 MIN. YIELD: 21 SERVINGS (3/4 CUP EACH) 1 medium cucumber, chopped toss to coat. Grill potatoes, 1-1/4 cups grape tomatoes, covered, over medium heat for Robin Jungers //CAMPBELLSPORT, WI halved 20-25 minutes or until tender. 3 lbs. small red potatoes, halved 1/2 lb. fresh mozzarella Place in a large bowl. Add the 2 Tbsp. olive oil cheese, cubed remaining ingredients; toss to 1/2 tsp. salt 3/4 cup Greek vinaigrette coat. Serve salad warm or cold. Nutrition Facts: 3/4 cup equals 142 calo- 1/4 tsp. pepper 1/2 cup halved Greek olives ries, 8 g fat (2 g saturated fat), 8 mg 1 large sweet yellow pepper, 1 can (2-1/4 oz.) sliced ripe cholesterol, 248 mg sodium, 14 g carbo- hydrate, 2 g fiber, 4 g protein. chopped olives, drained Diabetic Exchanges: 1-1/2 fat, 1 starch. 1 large sweet red pepper, 2 Tbsp. minced fresh oregano chopped or 1 tsp. dried oregano 16_tasteofhome.com JUNE/JULY2009

This crisp, big-batch salad makes In a very large salad bowl, combine a welcome the first seven ingredients. In a jar accompani- with a tight-fitting lid, combine the ment to any remaining ingredients; shake well. grilled entree. Drizzle over salad and toss to coat. Serve immediately. Nutrition Facts: 3/4 cup equals 69 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 117 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. calico beans PREP:30 MIN. BAKE:1 HOUR YIELD: 12 SERVINGS (3/4 CUP EACH) Pat Price Cook // MISSION VIEJO, CA A picnic favorite, this saucy bean medley isn’t overly sweet like some versions. The bowl will be empty before you know it! 4 medium onions, halved and sliced 5 bacon strips, diced 2 garlic cloves, minced 1 cup packed dark brown sugar 1/2 cup cider vinegar 1/4 tsp. ground mustard 2 cans (15-1/4 oz. each) lima beans, rinsed and drained 2 cans (15 oz. each) pork & beans 1 can (16 oz.) kidney beans, rinsed and drained In a Dutch oven, saute onions, bacon and garlic until onions are tender. Add brown sugar, vinegar and mus- tard; bring to a boil. Reduce heat; mediterranean salad 1/2 cup julienned roasted simmer, uncovered, for 20 minutes. sweet red peppers PREP/TOTAL TIME:20 MIN. Stir in beans. Transfer to a 3-qt. bak- ON THE WEB YIELD: 28 SERVINGS (3/4 CUP EACH) 1/2 cup pitted Greek olives, halved ing dish. Cover and bake at 350° FEED A Pat Stevens // GRANBURY, TX DRESSING: for 1 hour or until heated through. CROWD 18 cups torn romaine 2/3 cup olive oil Have a recipe you’re (about 2 large bunches) 1/4 cup red wine vinegar always asked to bring 1 medium cucumber, sliced 1 garlic clove, minced to a carry-in dinner? 1 tsp. Italian seasoning Share it at tasteof 1 cup crumbled feta cheese 1/4 tsp. salt home.com/submit 1 cup cherry tomatoes, quartered 1/4 tsp. pepper 1 small red onion, thinly sliced << picnics, potlucks & barbecues This full-size, softcover cookbook is jam-packed with 244 recipes— all with color photos—that will make your summer get-togethers sizzle. Look for it wherever magazines are sold or visit www.Shop TasteofHome.com. TOH FIELD EDITOR JUNE/JULY2009 tasteofhome.com_17

OPEN HOUSE casual entertaining all decked out Indulge in fresh air, sunshine and these delicious reader favorites that are perfect for parties alfresco 18_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

italian garden salad 4 oz. Colby-Monterey Jack lemony cooler cheese, cubed PREP:35 MIN. + CHILLING PREP:15 MIN. + CHILLING 1 medium zucchini, sliced YIELD: 8 SERVINGS YIELD: 8 SERVINGS 1 small yellow summer squash, Lori Daniels // BEVERLY, WV sliced Bonnie Hawkins // ELKHORN, WI 8 oz. uncooked spaghetti 8 cherry tomatoes, halved “ “Everyone thinks I’ve gone to a lot of This is a great 1 cup cut fresh green beans 1 small red onion, halved and sliced way to use the trouble when I make this refreshing drink, but it’s so easy!” DRESSING: Shredded Parmesan cheese, 6 Tbsp. canola oil optional vegetables my 3 cups white grape juice 3 Tbsp. sugar Cook spaghetti according to package husband 1/2 cup sugar 2 Tbsp. white wine vinegar directions, adding the green beans grows, and 1/2 cup lemon juice during the last 4 minutes of cooking. 1 garlic clove, minced it’s always 1 bottle (1 liter) club soda, chilled 1 tsp. salt Meanwhile, in a large bowl, com- Ice cubes bine the dressing ingredients. Add well received. 1 tsp. dried parsley flakes Assorted fresh fruit, optional the chicken, pepper, Colby-Mon- 1 tsp. dried basil In a pitcher, combine the grape terey Jack cheese, zucchini, squash, 1/2 tsp. dried oregano tomatoes and onion. juice, sugar and lemon juice; stir — Lori Daniels 1/4 tsp. onion powder Drain spaghetti and beans; rinse in ” BEVERLY, WV until sugar is dissolved. Refrigerate until chilled. SALAD: cold water. Add to the other ingre- 2 cups cubed cooked chicken dients and toss to coat. Refrigerate Just before serving, stir in club soda. Serve over ice. Garnish with 1 medium green pepper, julienned until chilled. Sprinkle with Parmesan ON THE WEB fruit if desired. cheese if desired. PARTY TIME Share your best food- BONNIE’S TIP>>“I make my own pretty ice cubes by com- bining 1/2 cup lemon juice with 4 cups water and pouring into related party ideas at M tasteofhome.com/ an ice cube tray. I add a mint sprig in each cube and freeze.” partyideas Inspiring Ideas For Every Space BRAND-NEW MAGAZINE! ONLY $10 Practical, Design-It- Yourself Makeovers! Easily Create the Home of Your Dreams! EXCLUSIVE 50% OFF CHARTER SAVINGS Quick & Fun Weekend Projects! Subscribe today at www.FreshHomeMag.com or call toll-free 1-800/344-6913 (mention code MJFT2Z). Fresh Home is published 4 times per year at the annual cover price of $19.96. Canadian subs $21.96 CDN per year plus 5% GST (or 13% HST, where applicable). Please allow 4-6 weeks for delivery of your first issue.

OPEN HOUSE special occasion red, white & berries I created this red, white and blue cake to celebrate my birthday on July 3rd.We top each piece with a candle. —Darlene Brenden // SALEM, OR ” “ america’s 2 Tbsp. baking cocoa In a large bowl, cream shortening birthday cake 1 tsp. salt and sugar until light and fluffy. Add eggs, one at a time, beating well 1 tsp. baking soda PREP:25MIN. BAKE:30MIN.+COOLING after each addition. Beat in the YIELD: 15 SERVINGS 1 cup buttermilk food coloring, vinegar and vanilla. Darlene Brenden // SALEM, OR SAUCE: Combine the flour, cocoa, salt and 3/4 cup sugar baking soda; add to creamed mix- 1/2 cup shortening 2 Tbsp. cornstarch ture alternately with buttermilk. 1-1/2 cups sugar 1 cup orange juice Pour into a greased 13-in. x 9-in. 2 eggs 2 cups fresh or frozen blueberries baking pan. Bake at 350° for 30-35 1/4 cup red food coloring minutes or until a toothpick in- 1/8 tsp. ground nutmeg 1 tsp. white vinegar serted near the center comes out Dash salt 1 tsp. vanilla extract clean. Cool on a wire rack. CREAM: 2-1/4 cups cake flour For sauce, in a small saucepan, 1-1/2 cups heavy whipping cream combine sugar and cornstarch. Stir 3 tablespoons confectioners’ in orange juice until smooth. Add sugar the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 min- utes longer. Cool. In a small bowl, whip cream and confectioners’ sugar until stiff peak forms. Serve cake with sauce and whipped cream. 20_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

“ We love July 4th, or lemon blueberry on a greased baking sheet. Bake this torte for berry cheese torte shortcakes at 400° for 8-10 minutes or until really any golden brown around edges. PREP:40 MIN. + CHILLING PREP:25MIN. + FREEZING BAKE:10MIN. summer gath- YIELD: 12 SERVINGS To assemble, gently split cakes YIELD: 10 SERVINGS horizontally with a serrated knife. ering when Deborah Hitchcock Jackie Pressinger // STUART, FL Top each bottom layer with a scant GRANITE FALLS, WA 1/4 cup of ice cream mixture; re- berries are 1 cup crushed gingersnap cookies This delightful recipe combines three (about 20 cookies) summertime favorites—lemonade, place tops. Sprinkle with confec- abundant. It berries and ice cream—into one tioners’ sugar. looks fancy, 3/4 cup crushed vanilla wafers scrumptious dessert. (about 25 wafers) 1-2-3 blackberry but it’s super 1/4 cup finely chopped walnuts 1 pint vanilla ice cream sherbet 1/3 cup butter, melted 3 Tbsp. sweetened lemonade easy to make. drink mix PREP:10 MIN. + FREEZING 1 envelope unflavored gelatin 2 cups all-purpose flour YIELD: 1 QUART 1-3/4 cups white grape juice 6 Tbsp. sugar Lisa Eremia // IRWIN, PA ” 1 pkg. (8 ounces) cream cheese, — Deborah Hitchcock 2 tsp. baking powder “My mom gave me this recipe, which GRANITE FALLS, WA softened 2 tsp. poppy seeds was a favorite when I was young. 1/4 cup sugar Now when I make it, my mouth is 1 tsp. vanilla extract 1-1/2 tsp. grated lemon peel watering before I’m finished!” 2-1/2 cups fresh blueberries 1/2 tsp. salt 4 cups fresh or frozen 1-1/2 cups sliced fresh strawberries 1/4 cup cold butter blackberries, thawed 1 egg Combine the cookie crumbs, wafer 2 cups sugar crumbs, walnuts and butter; press 1/2 cup heavy whipping cream 2 cups buttermilk onto bottom and 1-1/2 in. up sides 1/4 cup frozen unsweetened of a greased 9-in. springform pan. blueberries In a food processor, combine blackberries and sugar; cover and Bake at 350° for 8-10 minutes or Confectioners’ sugar process until smooth. Strain and until set. Cool on a wire rack. In a small bowl, combine ice cream discard seeds and pulp. Stir in but- In a small saucepan, sprinkle gelatin and drink mix; cover and freeze for termilk. Transfer puree to a 13-in. x over grape juice; let stand for 1 at least 1 hour. 9-in. dish. Freeze for 1 hour or until minute. Heat over low heat, stirring In a large bowl, combine the flour, edges begin to firm. Stir and return ON THE WEB until gelatin is completely dissolved. sugar, baking powder, poppy seeds, to freezer. Freeze 2 hours longer or STARS Cover and refrigerate until partially lemon peel and salt. Cut in butter until firm. & STRIPES set, about 45 minutes. until mixture resembles coarse Just before serving, transfer to a For more Fourth Meanwhile, in a large bowl, beat crumbs. Whisk egg and cream; stir food processor; cover and process of July recipes plus the cream cheese, sugar and vanilla entertaining ideas, into dry ingredients just until moist- for 2-3 minutes or until smooth. visit tasteofhome. until smooth. Spread over crust. ened. Stir in blueberries. com/july4th Nutrition Facts: 1/2 cup equals 249 calories, 1 g fat Place berries in a large bowl. Gently Turn onto a lightly floured surface; (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 60 g carbohydrate, 4 g fiber, 3 g protein. stir in gelatin mixture. Spoon over knead 8-10 times. Pat into a 3/4-in. cream cheese layer. Refrigerate for thickness; cut with a floured 3-in. 2 hours before serving. Carefully star-shaped cutter. Place 2 in. apart run a knife around edge of pan to loosen. Remove sides of pan. JUNE/JULY2009 tasteofhome.com_21

OPEN HOUSE tour my kitchen Naomi Lyle NEW PORT RICHEY, FL what dreams ON THE WEB BEHIND THE SCENES! For a video tour of are made of Naomi’s kitchen, visit tasteof home.com/naomi We wanted the kitchen to be a warm, inviting place for our family and friends, and I think we’ve achieved that. 22_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

The Lyles equipped their kitchen with a professional side-by-side fridge and restaurant-quality range, as well as amenities such as this custom sink (left) with built-in colander. y husband, Mark, and Now, I rely on Taste of Home two side-by-side dishwashers are I were lucky when we recipes, making my own changes particularly handy. I use one for Mpurchased our new to each one. I feel honored to be everyday dishes, and the other home late last year. Although the able to make other readers’ family for pots and pans. beautiful house was somewhat in recipes for my family. We wanted the kitchen to be a a state of disrepair, it already had Mark’s an engineer, and I home- warm, inviting place for our fam- the makings of a dream kitchen, school our three children (Cierra, ily and friends, and I think we’ve DO YOU LOVE with stunning brick walls and 13; Dakota, 12; and Tawny, 7), so achieved that. YOUR KITCHEN? alcoves. We were sold! we didn’t have time to tackle the But all you have to do is look out >>If you have a The kitchen wasn’t very differ- work ourselves. But we oversaw our window to see we’re not done special kitchen that ent from what it is now. The brick the entire project to make sure renovating yet. Right now, it’s still everyone’s always created an ideal backdrop for the it went exactly as planned. a construction site, but eventually raving about, you Tuscan theme we had in mind. The counters, on each side of we’ll gaze out at a pool and beach could win big in Taste We changed the colors, added the center island, have become area—a dream come true! of Home’s “Dream decorations and artwork, put the perfect workspace for the Kitchens” contest. finishing touches on the cherry kids. With seating for 10 people, Check out the contest cabinets and had the imported they work wonderfully when we announcement on granite countertops repaired. have large or small groups over. page 7. You’ll find I attended culinary arts school. Since we entertain a lot, our the complete rules While there, I became a fan of and guidelines at chef figurines, so I incorporated tasteofhome.com/ them throughout the room. The Lyle family likes to relax in their dreamkitchens When I was studying culinary spacious, tree-lined backyard that has a arts, I used Taste of Home to help golf green for Mark and a volleyball court me come up with new recipes. It for the kids. “We wanted it to be parklike, was almost like a textbook to me! and that’s what it is,” Naomi says. JUNE/JULY2009 tasteofhome.com_23

OPEN HOUSE appetizers & snacks thai steak skewers PREP:20 MIN. + MARINATING GRILL: 10 MIN. YIELD: 16 SKEWERS Amy Frye // GOODYEAR, AZ The combo of peanut butter and coconut milk in these slightly spicy kabobs is delicious! 1/4 cup packed brown sugar 2 Tbsp. lime juice 2 Tbsp. soy sauce 1 Tbsp. curry powder nice bites 1 tsp. lemon juice 1 can (14 oz.) coconut milk, divided 1-1/2 tsp. crushed red pepper “ These easy, colorful tarts are really festive.You can make flakes, divided ” 2 lbs. boneless beef sirloin steak, them ahead and pop into the oven just before serving. cut into 1/4-inch slices —Sheri Mosely // CLERMONT, FL 2 medium limes, halved and thinly sliced, optional 1 tsp. chili powder festive shrimp tarts 1 Tbsp. chopped salted peanuts 1/4 tsp. pepper 1/4 cup creamy peanut butter PREP/TOTAL TIME:30 MIN. 4 pkg. (2.1 oz. each) frozen In a large resealable plastic bag, YIELD: 5 DOZEN miniature phyllo tart shells combine first five ingredients. Add << Sheri Mosely // CLERMONT, FL 1/2 small green pepper, cut into 1/4 cup coconut milk and 1 tsp. pep- 1 egg, lightly beaten small strips per flakes. Add steak; seal bag and 1/2 cup mayonnaise In a small bowl, combine the egg, turn to coat. Refrigerate 2-4 hours. 1 Tbsp. Dijon mustard mayonnaise and mustard. Stir in Drain and discard marinade. Thread 1 lb. frozen cooked salad shrimp, the shrimp, onions, corn, celery, red beef onto 16 metal or soaked ON THE WEB thawed and patted dry pepper, capers, cilantro, garlic, chili wooden skewers, alternately thread- SUPER 4 green onions, chopped powder and pepper. Spoon about ing beef with lime slices if desired. SNACKS 1 can (8-3/4 oz.) whole kernel corn, 2 tsp. filling into each tart shell. Grill, covered, over medium-hot Do you have an drained and patted dry Place on baking sheets; bake at heat for 6-8 minutes or until desired appetizer recipe 1/4 cup chopped celery 350° for 7-10 minutes or until tops doneness, turning occasionally. everyone raves 1/4 cup chopped sweet red pepper begin to brown. Top with green In a small saucepan, combine about? Share it at 2 Tbsp. capers, drained and pepper strips. Serve warm. peanut butter with the remaining tasteofhome.com minced Nutrition Facts: 1 tart equals 49 calories, 3 g fat (trace coconut milk and pepper flakes. /submit saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g Heat through. 1 Tbsp. minced fresh cilantro carbohydrate, trace fiber, 2 g protein. Transfer to a small bowl; sprinkle 2 garlic cloves, minced with peanuts. Serve with skewers. 24_tasteofhome.com JUNE/JULY2009

COOK SMART EASY MEAL SOLU TIONS FROM OUR READERS & THE TOH TEST KITCHEN I find that if I breathe through my mouth, and not my nose, I don’t cry. —BJ Snyder FORT COLLINS, CO Putting the onion in the I start cutting freezer for at least opposite the root 15 minutes will end of the onion. keep the juices That works most of from shooting the time, but some- out. times I get a really —Depo potent onion. TOH ON-LINE COMMUNITY —Joan Hallford NORTH RICHLAND HILLS, TX I always keep an old pair of sunglasses in my Here’s a little utensil drawer and trick my mom wear them when taught me: Rinse I’m slicing onions. your hands every My eyes never once in a while in burn or water. cold water while —Anna Dirks chopping/cutting CISSNA PARK, IL and start cutting from the bottom of the onion. —Ellen Schroeder BRANDON, SD For no-tears onion cutting, I move my cutting board near the stove and turn on the exhaust fan while I’m chopping. —Loie Knight Q Why does chopping onions make me cry? HANCOCK, NY And how can I avoid the tears? —Elke Rose // WAUKESHA, WI “Onions contain an enzyme that creates their tear-inducing properties along with their distinctive flavor and smell,” explains Associate Food Editor Annie Rundle. “There are dozens of home-grown methods to reduce tears (see above). I recom- mend refrigerating the onions about 30 minutes before chopping, then cutting with a sharp, straight-edge knife. It also helps to cut the root end of the onion last be- Annie Rundle cause it has the highest concentration of tear-producing compounds. I love cut- TOH TEST KITCHEN ting onions, and I find that if I’m wearing my contacts (not my glasses), I don’t cry.” For more expert onion advice from our Test Kitchen, visit tasteofhome.com/plus TOH FIELD EDITOR

COOK SMART eat, shrink & be merry a berry delicious breakfast BY JANET & GRETA PODLESKI Skinny dishes that wake up your taste buds Your family will flip for our flab-u-less flapjacks! Made with oat bran to boost the fiber content and fresh, antioxidant-rich blueberries, they're a nutritious weekend breakfast treat. Want something cool and creamy? Muesli (pronounced MYOOZ-lee), a super-nutritious, high-fiber blend of oats, yogurt, nuts and fresh fruit, was de- veloped about 100 years ago by Dr. Bircher-Benner, a Swiss nutritionist. Commercially made muesli can be loaded with saturated fat, since it’s often laced with heavy whipping cream. Our slimmed-down version uses low-fat yogurt and just a touch of light cream to keep the smooth texture while cutting back on fat. Oat-standing! batter-be-good-to-me PANCAKES pancakes 1-1/3 cups all-purpose flour 2/3 cup oat bran PREP:30 MIN. COOK:5 MIN./BATCH 2 tsp baking powder YIELD: MAKES 10 PANCAKES 1 tsp baking soda Scrumptious blueberry and banana pancakes with strawberry sauce will 1-3/4 cups buttermilk get your day off to a fruitful start. 1/2 cup mashed ripe bananas 2 tbsp butter, melted STRAWBERRY SAUCE 2 cups diced fresh strawberries 1 egg 1 tbsp maple syrup 3 tbsp pure maple syrup 1/4 cup orange juice 1/2 tsp vanilla 3/4 cup fresh blueberries 1 tbsp cornstarch Cooking spray 1 cup low-fat vanilla flavored yogurt 26_tasteofhome.com JUNE/JULY2009

Did you know that breakfast eaters are thinner, smarter and nicer to be around? Studies show that breakfast eaters not only have sun- A hearty, healthy, high-fiber breakfast like oatmeal nier dispositions but also fare better on memory and or whole-grain cereal with fruit does more than keep problem-solving tasks. When you skip breakfast, your your brain cells, blood sugar and relationships operat- blood-sugar levels take a nosedive. That can make ing smoothly. It also jump-starts your metabolism, so you a little weak in the bean—and irritable, too! Think you’ll start burning fat and calories right out of the that 10 a.m. coffee and Danish will perk you up? gate. Plus, eating breakfast helps prevent overeating They’ll only fuel the fire, sending your blood-sugar later in the day. No wonder experts say “breaking the and energy levels soaring and then violently crashing. fast” is crucial if you’re serious about losing weight. POP QUIZINE During which of the following To make sauce, mix together creamy breakfast world-famous strawberries and maple syrup in muesli with yogurt events did the pizza a medium pot. Whisk together or- & berries industry report the ange juice and cornstarch in a small highest number of bowl. Add to strawberries. Cook PREP:20 MIN. + CHILLING pizza deliveries? over medium-high heat, stirring YIELD: MAKES 6 SERVINGS a. the final episode constantly, until mixture bubbles Sprinkle individual servings with a of Survivor I and sauce thickens, about 2 min- tablespoon of low-fat granola to add b. Superbowl utes. Remove from heat. Sauce some crunch. You can also add XXXXVIII may be served warm or cold. raisins and shredded coconut. c. the O.J. Simpson To make pancakes, preheat electric 3 cups quick-cooking rolled oats Bronco chase griddle to 325°. Combine flour, oat (not instant) d. the opening night bran, baking powder and baking 1-1/2 cups low-fat strawberry of the first Gulf War soda in a large bowl. Set aside. flavored yogurt In Germany, they Whisk together buttermilk, mashed 1 cup orange juice *HANDY TIP swear that eating bananas, melted butter, egg, maple 1/3 cup light (5%) cream a bowl of oatmeal syrup and vanilla in a medium bowl. 2 tbsp honey REFRIGERATING THE with cooked onions Add wet ingredients to dry ingredi- 1-1/2 cups each fresh raspberries MUESLI OVERNIGHT MAKES is a surefire cure ents and mix just until dry ingredi- and diced strawberries IT CREAMIER. for... ents are moistened. Do not 1 cup fresh blueberries over-mix! Fold in blueberries. a. insomnia 1 medium apple, peeled, cored b. a hangover Spray griddle lightly with cooking and coarsely grated c. heart disease spray. For each pancake, spoon 1/2 cup sliced toasted almonds d. hemorrhoids about 1/2 cup batter onto hot grid- (optional) dle and spread to make 4-inch ANSWERS BELOW circles. Cook until undersides are In a large bowl, combine oats, lightly browned. Flip pancakes and yogurt, orange juice, cream and cook until other sides are lightly honey. Let stand 5 minutes. Gently Who keeps track of the browned, 2 to 3 more minutes. Top fold in fresh fruit. Cover and refrig- pancakes with generous dollops of erate overnight before serving.* cookies you eat? vanilla yogurt and strawberry sauce. Sprinkle with almonds, if desired. The kitchen counter. Per serving: 270 calories, 4.6 g total fat (1 g saturated Per serving: 343 calories, 8 g total fat (3.9 g saturated fat), 10 g protein, 53 g carbohydrate, 8.2 g fiber, 5 mg fat), 12 g protein, 62 g carbohydrate, 4.9 g fiber, 58 mg cholesterol, 33 mg sodium. cholesterol, 582 mg sodium. BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the book’s great-tasting food, and they’re hard to impress. ORDER NOW at ShopTasteofHome.com or call 1-800/717-9011. ANSWERS: (C.); (B.) NEIN, DANKE! WE’D RATHER HAVE A HEADACHE! JUNE/JULY2009 tasteofhome.com_27

COOK SMART healthy choices veggin’out! “ The wrap filling makes a terrific sandwich, dip or salad. 1/2 tsp. ground cumin” I like to make it ahead, chill and take it for a picnic. —June Barrus // SPRINGVILLE, UT mexican lettuce wraps 1 Tbsp. lime juice pronto vegetarian PREP/TOTAL TIME:20 MIN. peppers YIELD: 6 SERVINGS 1/2 tsp. seasoned salt PREP/TOTAL TIME:25 MIN. 1/4 tsp. garlic powder YIELD: 2 SERVINGS << June Barrus // SPRINGVILLE, UT 1 medium ripe avocado, peeled 3 cups cubed cooked Renee Hollobaugh // ALTOONA, PA chicken breast and finely chopped “During summer, I serve these with 1/2 cup reduced-fat sour cream 1 can (15 ounces) black beans, salad and a roll. At the end of the rinsed and drained 12 Bibb or Boston lettuce leaves season, I freeze the peppers for win- ON THE WEB ter when produce costs are higher.” 1 medium tomato, seeded In a large bowl, combine the first 11 GUILT-FREE and finely chopped ingredients. Refrigerate until serving. 2 large sweet red peppers, DINING 1 can (4 ounces) chopped halved lengthwise For more good- green chilies Just before serving, stir in avocado. 1 cup canned stewed tomatoes for-you recipes, 1/2 cup salsa Place 1/2 cup chicken mixture on visit tasteof each lettuce leaf; top each with 2 tsp. 1/3 cup instant brown rice home.com/ 1/4 cup finely chopped onion sour cream. Fold lettuce over filling. 2 Tbsp. hot water healthy 1/4 cup finely chopped Nutrition Facts: 2 wraps equals 259 calories, 8 g fat 3/4 cup canned kidney beans, sweet red pepper (2 g saturated fat), 61 mg cholesterol, 478 mg sodium, rinsed and drained 19 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1/2 cup frozen corn, thawed 1 vegetable, 1 fat. 2 green onions, thinly sliced 1/8 tsp. crushed red pepper flakes 1/2 cup shredded part-skim mozzarella cheese 1 Tbsp. grated Parmesan cheese Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender. In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Nutrition Facts: 2 stuffed pepper halves equals 341 calo- ries, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave. 28_tasteofhome.com JUNE/JULY2009

© International Gourmet Specialties Company 2009, All Rights Reserved. 9G OCMG KV NKMG [QW¶F OCMG KV 6JG CNN PCVWTCN IQQFPGUU QH TKRG VQOCVQGU CPF HTGUJ DCUKN ,WUV YJCV [QW¶F RWV KP [QWT JQOGOCFG UCWEG ENCUUKEQ EQO 90983 Heinz – Classico – TB BHG June App: InDesign CS3 Trim: 7.875\" x 10.5\" Pubs: Better Homes & Gardens - June Artist: rr Live: 7\" x 10\" Ladies Home Journal - June Proof #: 1 Bleed: 8.125\" x 10.75\" Midwest Living - May/June Scale: 100% Taste of Home - June/July Color: 4/C Fonts: Caslon Antique, Helvetica Woman’s Day - June 16

COOK SMART tips from a pro the right stuff TOH Associate Food Editor Tina Johnson—one of our grilling gurus—shares an easy technique for onion-and-cheese Stuffed Beef Burgers MORE GOOD STUFF: >>Try Swiss cheese in ground turkey burgers >>Add crumbled bacon with your favorite cheese >>Surprise them with a pineapple slice inside 1 2 Shape 1-1/2 lbs. of ground chuck into eight 3-oz. Top four of the patties with an onion slice and portions on waxed paper. Press each portion into shredded cheese. Cover with remaining patties, a 4-in. patty using a fork. using waxed paper to help position the patty on top. ON THE WEB BURGER BOUNTY Find recipes for four more great stuffed 3 burgers at taste ofhome.com/plus Seal edges with a fork. Grill to desired doneness. Stuffed burgers grill up great over medium heat.This lets the filling “ heat through without the outside becoming overcooked. —Tina Johnson // TASTE OF HOME TEST KITCHEN 30_tasteofhome.com JUNE/JULY2009 ”

COOK SMART kids in the kitchen mix it up “ I like to put ingredients together and see what color they turn when I mix them. ” —Elayna Ask // COGAN STATION, PA make people happy with her food. She even cooks for Hey kids! You’re never too young to get in the kitchen, roll up your sleeves and dream up your own and see what color they turn when I mix them,” she recipe. That’s what Elayna Ask (above right), 10, of church dinners! “I like to put ingredients together Cogan Station, PA did. She came up with this yummy says. This smoothie—Elayna’s first attempt at creat- Berry Splash Smoothie. ing a recipe—blended to a beautiful shade of purple. Like her mom, Beth, who’s a Taste of Home field Elayna says cooking makes her feel happy. “I like editor, Elayna loves to cook, read cookbooks and how you can make so many different things!” berry splash 1/4 cup fat-free milk smoothies 1 cup (8 oz.) cherry yogurt 2 cups frozen unsweetened PREP/TOTAL TIME:10 MIN. mixed berries YIELD: 3 SERVINGS 1/4 cup fresh blueberries, divided Elayna Ask // COGAN STATION, PA Sugar, optional This fruity smoothie is loaded with calcium and antioxidants, and tastes 3 Tbsp. vanilla yogurt great on a hot day! “It’s a neat thing In a blender, combine the milk, for Mom and me to do together!” cherry yogurt, mixed berries, half of the blueberries and sugar if desired; cover and process until smooth. Stir if necessary. Pour into chilled glasses. Spoon vanilla yogurt over the top; sprinkle with remaining blueberries. Nutrition Facts: 3/4 cup equals 157 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 59 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. CALLING ALL JUNIOR CHEFS! Are you an aspiring cook like Elayna? If so, send us your recipes and photos at taste ofhome.com/submit ON THE WEB JOIN THE FUN For more easy smoothie combi- nations and a new coloring book page, visit taste ofhome.com/ kids JUNE/JULY2009 tasteofhome.com_31

COOK SMART party of two garden fresh Looking for something different this summer?This refreshing salad is great as a side or entree. —Sally Sibthorpe // SHELBY TOWNSHIP, MI garden chickpea salad 1 medium carrot, julienned 1/2 tsp. cumin seeds, toasted ” julienned 1 small zucchini, 1/4 tsp. salt PREP/TOTAL TIME:25 MIN. YIELD: 2 SERVINGS 2 green onions, thinly sliced 1/4 tsp. cayenne pepper ON THE WEB 1/4 cup crumbled feta cheese Divide greens between two salad Sally Sibthorpe SIZED-RIGHT SHELBY TOWNSHIP, MI 1/4 cup thinly sliced radishes plates. Combine the chickpeas, RECIPES 3 cups spring mix salad greens 3 Tbsp. chopped walnuts parsley, carrot, zucchini, onions, Want more recipes 3/4 cup canned chickpeas or TOMATO VINAIGRETTE: cheese, radishes and walnuts. and tips for two? garbanzo beans, rinsed and drained 1/4 cup lemon juice In a small bowl, combine the vinai- Sign up for the free 1/2 cup packed fresh parsley sprigs, 1/4 cup olive oil grette ingredients. Pour 1/3 cup Cooking for 2 coarsely chopped over chickpea mixture and toss to E-newsletter at 1/4 cup chopped tomato coat. Spoon chickpea mixture over tasteofhome.com/ 1 garlic clove, minced greens. Drizzle salads with remain- for2newsletter ing vinaigrette. Serve immediately. 32_tasteofhome.com JUNE/JULY2009

This is no walk in the park if you have Diabetic Nerve Pain. Move towards relief with Nerves damaged Lyrica is believed Unlike some common over-the-counter pain relievers, Lyrica is FDA approved by diabetes can to help calm the specifi cally to treat the shooting, stabbing, burning sensations of diabetic send too many damaged nerves – nerve pain. Lyrica is believed to help calm the damaged nerves and help ease † † signals that reducing the signals cause pain. * and the pain. this pain – so a walk in the park can be just that. Ask your doctor if Lyrica can help you. *Diagram is illustrative of diabetic nerve pain. † Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models. Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue or neck or affects your breathing or your skin. Also tell your doctor about any changes in your eyesight, including blurry vision, muscle pain along with a fever or tired feeling, skin sores due to diabetes or if you are planning to father a child. Some of the most common side effects of Lyrica are dizziness and sleepiness. Others are weight gain, blurry vision, dry mouth, feeling “high,” swelling of hands and feet and trouble concentrating. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drive or operate machinery until you know how Lyrica affects you. Do not drink alcohol while taking Lyrica. Be especially careful about medicines that make you sleepy. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Talk with your doctor before you stop taking Lyrica or any other prescription medication. Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422). You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. © 2009 Pfizer Inc. All rights reserved. LYU00579C

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

COOK SMART spice rack it’s dill-icious! Easy to grow and even easier to love, dill’s the key to these zesty homemade pickles DID YOU KNOW? A perennial plant, dill leaves and dried dill weed are herbs, while dill seeds are refrigerator considered a spice. dill pickles TASTE & AROMA: Similar to caraway, PREP:40 MIN. + CHILLING dill is aromatic and YIELD: 60 PICKLE SPEARS distinct, especially Jake Haen // OCALA, FL when used to en- Crunch! These fresh and crispy hance the flavor no-fuss pickles have a wonderful dill of salmon. flavor. No one will believe you made GROW IT! them yourself! Dill thrives in hot, 15 small pickling cucumbers sunny weather and is not picky about 40 fresh dill sprigs soil. This herb 2 large onions, thinly sliced spreads quickly, 5 garlic cloves, sliced so plant it in a 1 qt. water container on your 1 qt. white vinegar patio. 1 cup canning salt Cut each cucumber lengthwise into four spears. In a large bowl, com- bine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refriger- ator for up to 3 months. ON THE WEB STILL HAVE DILL? Use the handy FIELD EDITOR TIP Recipe Search at tasteofhome.com I like to add a teaspoon of dill weed to egg salad. It really to find a wide gives the sandwich a nice touch. selection of recipes featuring this “ popular herb ” tasteofhome.com_35 —Renee Schwebach // DUMONT, MN JUNE/JULY2009

COOK SMART quick fix IN A SANDWICH RUT? If you’re tired of the same ol’ sandwiches, here are a few more quick ideas: >>Pack a pita with thinly sliced roast beef, baby spinach and sweet banana peppers >>Try turkey, cranberry sauce and cream cheese on a bagel >>Lighten up with sliced cucumbers on pumpernickel, spread with a blend of mayo and ranch dressing >>Fill a warm flour tortilla with cooked cubed chicken, corn, cheddar cheese and salsa >>Grill a PBJ on an English muffin for a change sweet onion, tomato & cuke salad PREP/TOTAL TIME:15 MIN. YIELD: 10 SERVINGS Mickey Turner // GRANTS PASS, OR What a great way to use homegrown veggies! Feta cheese and mustard dressing enhance this salad’s just- picked flavor. simple & fresh 3 large tomatoes, chopped 3 large cucumbers, peeled, halved, seeded and sliced 1 large sweet onion, halved and thinly sliced 1/2 cup olive oil We love this speedy sandwich, especially 3 Tbsp. mayonnaise 2 Tbsp. rice vinegar when it’s too warm to turn on the oven. 1 Tbsp. Dijon mustard —Stacey Johnson TACOMA, WA 1 garlic clove, minced 1/2 tsp. salt fresh mozzarella 1/2 lb. fresh mozzarella 1/4 tsp. pepper sandwiches cheese, sliced 1/4 cup crumbled feta cheese 2 medium tomatoes, sliced ON THE WEB PREP/TOTAL TIME:15 MIN. In a large bowl, combine the toma- 4 thin slices sweet onion IN A HURRY? YIELD: 4 SERVINGS toes, cucumbers and onion. In a Send us your fast Stacey Johnson // TACOMA, WA 8 fresh basil leaves small bowl, combine the oil, mayon- and flavorful recipes Spread toast with mayonnaise. naise, vinegar, mustard, garlic, salt at tasteof home. 8 slices sourdough bread, toasted On four slices, layer the cheese, and pepper. Pour over tomato mix- com/submit 1/4 cup wasabi mayonnaise tomatoes, onion and basil; top with ture and toss to coat. Sprinkle with remaining toast. cheese. 36_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

COOK SMART gotta try it quick chips Crispy homemade potato chips from the microwave? You bet! NICE & SPICED Substitute chili powder and ground chipotle pepper for the curry powder CUMIN CRUNCH Substitute garlic powder and ground cumin for the curry powder microwave potato chips PREP:10MIN. COOK:10MIN./BATCH YIELD: 5 SERVINGS 3 medium red potatoes 1/4 cup olive oil 1 tsp. salt Curry powder Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 in. thick slices. Brush slices on both sides with olive oil and lightly sprin- kle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave. TOH FIELD EDITOR JUNE/JULY2009 tasteofhome.com_37

COOK SMART cooking school frosty coffee pie PREP:15 MIN. + FREEZING YIELD: 8 SERVINGS April Timboe // SILOAM SPRINGS, AR 1/4 cup hot fudge ice cream topping, warmed 1 chocolate crumb crust (9 in.) 3 cups coffee ice cream, softened 1 pkg. (5.9 oz.) instant chocolate pudding mix 1/2 cup cold strong brewed coffee 1/4 cup cold milk 1-3/4 cups whipped topping 1 cup marshmallow creme 1/4 cup miniature semisweet chocolate chips Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into crust. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm. PRIZE PIES >>1,000+ recipes were entered in the Great American Pie Show EASY AS PIE >>Taste of Home tested and selected three semifinalists in each of these categories: Fruit, Nut, Refrigerator/Freezer and Cooking is my passion, and I like to come Pudding/Cream/Custard up with new recipes. >>12 semifinalists prepared their pies at the show in Branson, MO —AprilTimboe // SILOAM SPRINGS, AR >>Judges picked four finalists Her yummy Frosty Coffee Pie took mom, who makes a cool, creamy Al Roker of April Timboe to the finals of the dessert using pudding mix.” The Today 2009 Great American Pie Show, April and Matt were on a mis- Show headed cosponsored by Taste of Home and sion trip in Ireland when she Best of Show ON THE WEB the Branson (MO)/Lake Area found out she was a semifinalist. judging HOW DID Chamber of Commerce, held on “I was so excited, I called immedi- APRIL DO? April 24-25. ately to say I’d come to Branson to >>TOH Cooking School audi- We went to press “I noticed the pie contest on prepare my pie! ence members weighed in with before pie show the TOH Web site and decided to “I’m so looking forward to at- “People’s Choice” votes judging. For the 12 enter,” says April. “Cooking is my tending the Taste of Home Cook- semifinalist recipes >>The Grand Prize winner was and the winner’s passion, and I like to come up ing School there, too. Earlier this announced during the Cooking name, go to taste with new recipes. This pie was in- spring, I missed out on a Cooking School’s “Easy Breezy Spring” ofhome.com/ spired by my husband, Matt, who School show near me because I presentation at the pie show pieshow loves coffee ice cream, and his called too late for tickets.” 38_tasteofhome.com JUNE/JULY2009

CONTEST tomatoes bigred A summertime favorite, tomatoes bring a fresh, juicy taste to the table any way you use them, from soups and sauces to salads and sandwiches…and the list goes on. Just check out our contest winners for some unbeatable ideas! YOU COULD AND THE WINNERS ARE… BE NEXT! Grand Prize—$500 2nd Place—$300 3rd Place—$150 TURN THE PAGE } TO ENTER OUR NEXT Kathleen Merkley // LAYTON, UT Kay Kaepp // COLDWATER, MI Susan Wilson // MILWAUKEE, WI RECIPE CONTEST >>

CONTEST WINNER ENTER OUR NEXT CONTEST! LIGHTEN UP Much as we all love them, full-fat dishes and sugary sweet treats are not kind to the waistline or our health. So we’re counting on you to tell us how to lighten things deliciously! Our newest contest, “Lighten Up,” will showcase the tricks you have up your sleeve to make faithful standbys healthier. We can’t wait to try them! Enter now and you could win One summer, $500 for 1st place, $300 for 2nd or I canned $150 for 3rd. Nine runners-up will receive the current Contest Winning so many Annual Recipes cookbook. tomatoes that HERE’S WHAT WE’RE I dreamt I was LOOKING FOR: peeling Savory entrees, including chicken, PRIZE turkey, beef, pork and other meat tomatoes the and ethnic dishes. And we’d love size of to see your best meatless meals! tomatoes basketballs. Comforting side dishes like mashed potatoes, rice pilaf, and macaroni and cheese Her winning salad spices up the season Best of the best light versions of It’s a good thing Kathleen Merkley complements the tomatoes.” cakes, pies, cookies, bars, even ice loves tomatoes. Her dad harvests With the bushels of tomatoes cream. Don’t forget smoothies, 48 plants’ worth every summer, she goes through, you’d think cheesecakes, cobblers and other and Kathleen gets her share. tomato dishes were a specialty of desserts “I make tomato bread salad, hers. Nope! Kathleen says fudge salsa, spaghetti sauce, chili sauce is her signature dish. “My sister- How do you snack? Share your and, my favorite, feta, basil and in-law and I had a fudge business snack mixes, tasty bars and recipes tomato sandwiches,” she says. for several years,” she explains. for other healthy bites Her South-of-the-Border She is now a full-time ER nurse Caprese Salad captured our practitioner. Husband Chris is a judges’ taste buds and won the physician. They have three chil- ENTRY DEADLINE IS August 14, 2009 $500 Grand Prize in our “You Say dren and two granddaughters, Tomato” recipe contest. with another on the way. Winners will be announced in the “I started making this salad last In her free time, Kathleen’s April/May 2010 issue. summer,” Kathleen notes. “I’ve never happier than when she’s always loved Caprese salad and reading cookbooks or cooking YOU COULD came up with this easy variation. magazines…and finding more WIN $500! The cilantro vinaigrette adds a ways to use those homegrown tomatoes she loves so much! fresh, spicy-tangy flavor that Visit tasteofhome.com/ recipecontests today to enter! 40_tasteofhome.com JUNE/JULY2009

south-of-the-border summertime caprese salad spaghetti sauce Kathleen Merkley // LAYTON, UT Kay Kaepp // COLDWATER, MI Plump heirloom tomatoes star in this garden-fresh “My husband and I look forward to this flavorful sauce showpiece, topped with a sweet-tart dressing and when the tomatoes from our garden are at their peak cheese crumbles. It’s a breeze to make! ripeness.” grand 2nd prize prize mediterranean tomato bites country-style tomatoes Cathy Dwyer // FREEDOM, NH “My friend Mary served these cute appetizers at a sum- “This is a superb vegetable course when tomatoes are mer gathering, and I adapted the recipe to my taste. in season, and they look great on a buffet table. For a Make when tomatoes and herbs are at their freshest!” special treat, I use beefsteak tomatoes.” 3rd runner prize up

SUMMERTIME SAUCE SPAGHETTI PREP: 30 MIN. COOK: 30 MIN. SOUTH-OF-THE-BORDER SALAD CAPRESE PREP: 45 MIN. COOK: 15 MIN. YIELD: 2 DOZEN YIELD: 5 CUPS 1 jalapeno pepper, seeded SALAD: 3 Italian sausage links CILANTRO VINAIGRETTE: 4 cups torn mixed salad 1/3 cup white wine vinegar (4 oz. each) and chopped greens 1/2 cup fresh cilantro 1 Tbsp. olive oil 1 Tbsp. brown sugar 3 medium onions, tomatoes, sliced 3 Tbsp. sugar chopped 1-1/4 tsp. salt 1/2 cup crumbled queso 1 jalapeno pepper, seeded 1 small green pepper, 1 Tbsp. Italian seasoning // leaves 3 large heirloom or other fresco or diced part-skim // chopped 1/4 tsp. pepper and chopped mozzarella cheese Hot cooked pasta 3 cups chopped seeded 1 garlic clove, peeled and 1/4 tsp. salt peeled tomatoes (about Parmesan cheese quartered 8 medium) 1/8 tsp. pepper 3/4 tsp. salt 1-1/2 tsp. fresh cilantro Remove casings from sausage; cut sausage into 1-in. pieces. In a 2/3 cup olive oil leaves large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and In a blender, combine the first six ingredients. While processing, stir until tender. gradually add oil in a steady stream. Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and Editor’s Note: Arrange greens on a serving platter; top with tomatoes. pepper. Return sausage to the pan. Cook, stirring occasionally, for When cutting Sprinkle with cheese, salt and pepper. 12-15 minutes or until meat is no longer pink and sauce is thickened. hot peppers, disposable Just before serving, drizzle salad with 1/2 cup dressing; gar- Editor’s Note: Serve sauce with spaghetti; top with cheese. gloves are nish with cilantro leaves. Refrigerate leftover dressing. recommended. When cutting Avoid touching hot peppers, Nutrition Facts: 3/4 cup sauce (calculated without spaghetti and cheese) equals 173 your face. disposable calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 767 mg sodium, 14 g carbohy- gloves are drate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 lean meat. recommended. Avoid touching your face. tasteofhome.com tasteofhome.com COUNTRY-STYLE TOMATOES // YIELD: 8 SERVINGS 1/4 cup all-purpose flour BITES TOMATO COOK: 10 MIN./BATCH PREP: 25 MIN. 4 large tomatoes 1 cup panko (Japanese) 1 pkg. (8 oz.) cream bread crumbs cheese, softened 1 egg 1/4 cup minced fresh YIELD: 32 APPETIZERS parsley 1 Tbsp. milk PREP: 20 MIN. BAKE: 15 MIN. 1-1/2 tsp. minced fresh 1 pkg. (17.3 oz.) frozen 1/4 cup pitted ripe olives, basil or 1/2 tsp. dried basil 3 Tbsp. butter puff pastry, thawed coarsely chopped 1 garlic clove, minced 3 Tbsp. olive oil MEDITERRANEAN 1-1/2 cups (6 oz.) 1 cup (4 oz.) crumbled 1/4 tsp. salt shredded Gouda cheese feta cheese 6 plum tomatoes, cut into Minced fresh basil and Cut each tomato into four thick slices; place on paper towels to 1/4-in. slices oregano drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture // Unfold puff pastry; cut each sheet into 16 squares. Transfer squares over eight tomato slices; top with remaining tomato slices. to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sand- Bake at 400° for 14-18 minutes or until golden brown; sprinkle with wich with flour, dip into egg mixture, then coat with crumbs. herbs. Serve warm or at room temperature. In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. tasteofhome.com tasteofhome.com 42_tasteofhome.com JUNE/JULY2009

bruschetta pizza crab toast Teri Rasey-Bolf // CADILLAC, MI “You might need a knife and fork for this hearty pizza! If you prefer casual dining in the summer, try this Loaded with Italian flavors, it’s even better with a scrumptious entree that’s crunchy, creamy and delight- homemade whole wheat crust.” fully rich. To serve as appetizers, slice thinner. runner runner up up cabernet garden tomato relish marinara pasta Sarah Vasques // MILFORD, NH What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and Red wine and fresh herbs flavor the sweet sauce that more. Why not share a jar with your neighbor? highlights this no-fuss pasta dish. Serve it on the side with meat or poultry, or as meatless entree. runner runner up up

TOAST PREP: 20 MIN. BAKE: 20 MIN. PIZZA PREP: 25 MIN. BAKE: 10 MIN. YIELD: 8 SLICES YIELD: 6 SERVINGS CRAB 1 loaf (16 oz.) French 2 tsp. minced fresh 1/2 lb. reduced-fat bulk 1 Tbsp. olive oil bread cilantro pork sausage 2 garlic cloves, minced 1 prebaked Italian bread 2 pkg. (8 oz. each) 1/4 cup butter, cubed // 4 plum tomatoes, peeled imitation crabmeat BRUSCHETTA shell crust (14 oz.) 1/2 tsp. minced fresh thyme or 1/8 tsp. dried and finely chopped, 3/4 cup ricotta cheese 1 pkg. (6 oz.) sliced thyme divided turkey pepperoni 1/2 cup sour cream 1/2 tsp. balsamic vinegar 1 jalapeno pepper, seeded // 2 cups (8 oz.) shredded and chopped 2 cups (8 oz.) shredded part-skim mozzarella 1/4 tsp. salt Italian cheese blend, cheese 2 garlic cloves, minced divided 1/8 tsp. pepper 1-1/2 cups chopped plum Additional fresh basil Cut bread in half horizontally; hollow out top and bottom, leaving tomatoes leaves, optional 1-in. shells. Crumble removed bread; set aside. 1/2 cup fresh basil leaves, thinly sliced In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 In a small skillet, cook sausage over medium heat until no longer minutes. Remove from the heat. pink; drain. Place crust on an ungreased baking sheet. Top with pep- In a large bowl, combine the crab, ricotta and sour cream. Stir in the peroni, sausage and cheese. Bake at 450° for 10-12 minutes or until tomato mixture, reserved bread crumbs and 1 cup cheese blend. cheese is melted. Spoon into bread shells. Place on an ungreased baking Editor’s Note: sheet. Bake at 375° for 15 minutes. Top with remaining In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, When cutting vinegar, salt and pepper. Spoon over the pizza. Garnish with addi- hot peppers, cheese blend and tomatoes. Bake 5-7 minutes longer or tional basil if desired. disposable until cheese is melted. gloves are recommended. Avoid touching your face. tasteofhome.com tasteofhome.com RELISH PREP: 2-1/2 HOURS PROCESS: 20 MIN. PASTA YIELD: 10 PINTS 10 lbs. tomatoes 2-1/2 cups packed brown TOMATO 3 large sweet onions, sugar MARINARA PREP: 20 MIN. COOK: 20 MIN. 3 Tbsp. canning salt finely chopped 2 tsp. ground ginger 2 medium sweet red peppers, finely chopped YIELD: 4 SERVINGS GARDEN 2 medium green peppers, 2 tsp. ground cinnamon CABERNET 1 cup chopped sweet 3 plum tomatoes, 1 tsp. ground allspice finely chopped chopped onion 1 tsp. ground cloves 2 tsp. mustard seed 1 tsp. celery seed 1 tsp. ground nutmeg 2 Tbsp. olive oil 1 Tbsp. sugar // 3 garlic cloves, crushed 1 fresh basil sprig 4-1/2 cups white vinegar // 1/2 cup Cabernet 1 fresh thyme sprig Sauvignon or other dry In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few red wine 2 cups uncooked penne at a time; boil for 30 seconds. Drain and immediately place tomatoes in pasta ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. 1 can (28 oz.) crushed Parmesan and Romano Add onions and peppers. tomatoes cheeses Editor’s Note: Place mustard and celery seed on a double thickness of Processing time listed is for alti- cheesecloth; bring up corners of cloth and tie with string to In a large saucepan, cook onion in oil over medium heat until ten- tudes of 1,000 form a bag. Add spice bag and remaining ingredients to pot. der. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. feet or less. For Bring to a boil. Reduce heat; cover and simmer for 60-70 altitudes up to minutes or until slightly thickened. Discard spice bag. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half. 3,000 feet, add 5 Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; minutes; 6,000 Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. head- feet, 10 minutes; space. Remove air bubbles; wipe rims and adjust lids. bring to a boil. Reduce heat; cover and simmer for 15 minutes. 8,000 feet, 15 Process for 20 minutes in a boiling-water canner. Meanwhile, cook pasta according to package directions. minutes; 10,000 feet, 20 minutes. Discard basil and thyme. Drain pasta; toss with sauce. Top with Nutrition Facts: 2 Tbsp. equals 20 calories, trace fat (trace saturated fat), 0 choles- terol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein. cheeses. tasteofhome.com tasteofhome.com 44_tasteofhome.com JUNE/JULY2009

presto black bean & tomato-jalapeno corn salsa granita Paula Marchesi // LENHARTSVILLE, PA “I like to tinker around with a variety of foods, including “Everyone will say ‘wow’ after one taste of this refresh- salsa. This chunky, colorful version makes a big batch, ing, icy dessert. Even my grandchildren enjoy the blend but it will be gone before you know it!” of tomato, mint and lime flavors.” runner runner up up tomato & brie focaccia yellow tomato soup with goat cheese croutons Laurie Figone // PETALUMA, CA Combine tender yeast bread with creamy, melted brie and tomatoes, and you’ve got an appetizer that guests Get your dinner party off to an impressive start with this will line up for. It’s also an ideal side for salad or soup. creamy, roasted tomato soup topped with crispy bread. “In the summer, I grill the tomatoes instead.” runner runner up up

TOMATO-JALAPENO GRANITA // PREP: 15 MIN. + FREEZING & BEAN BLACK SALSA CORN PREP/TOTAL TIME: 25 MIN. 1/4 cup chopped YIELD: 28 SERVINGS (1/4 CUP EACH) 1 can (15 oz.) black beans, red onion rinsed and drained 2 cups fresh or frozen 1/4 cup minced fresh cilantro corn, thawed YIELD: 6 SERVINGS chopped 2 garlic cloves, minced 2 cups tomato juice 1 large sweet red pepper, 1 tsp. sugar 1/3 cup sugar 1 jalapeno pepper, sliced PRESTO // 5 plum tomatoes, 2 Tbsp. lime juice 2 Tbsp. lime juice chopped 4 mint sprigs Fresh mint leaves, 1 small green pepper, 1 tsp. salt optional chopped 1/2 tsp. ground cumin 1 can (4 oz.) chopped 1 jar (16 oz.) salsa In a small saucepan, bring the tomato juice, sugar, mint sprigs and green chilies jalapeno to a boil. Cook and stir until sugar is dissolved. Remove Tortilla chips from the heat; cover and let stand for 15 minutes. In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa 2-3 hours longer or until completely frozen, stirring every 30 min- until blended. Serve with chips. utes. Scrape granita with a fork just before serving; spoon Nutrition Facts: 1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat), Editor’s Note: 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. When cutting into dessert dishes. Garnish with additional mint if desired. hot peppers, disposable Nutrition Facts: 1 serving equals 59 calories, trace fat (trace saturated fat), gloves are 0 cholesterol, 218 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. recommended. Diabetic Exchange: 1 starch. Avoid touching your face. tasteofhome.com tasteofhome.com WITH CROUTONS PREP: 45 MIN. COOK: 30 MIN. & FOCACCIA PREP: 20 MIN. + RISING BAKE: 25 MIN. YIELD: 12 SERVINGS YIELD: 6 SERVINGS SOUP 3 lbs. yellow tomatoes, 1/2 cup milk TOMATO 2-1/2 to 3 cups 1/4 cup plus 1 Tbsp. olive halved (about 9 medium) all-purpose flour oil, divided 1/2 cup heavy whipping cream 2 Tbsp. olive oil, divided 1 can (14-1/2 oz.) diced 2 pkg. (1/4 oz. each) TOMATO CHEESE 4 garlic cloves, minced, CROUTONS: BRIE // quick-rise yeast tomatoes, drained divided 12 slices French bread 2 garlic cloves, minced 1 tsp. sugar baguette (1/2 in. thick) 1 tsp. salt 1 tsp. Italian seasoning 1 tsp. salt 1 Tbsp. olive oil 1 tsp. pepper 6 oz. Brie cheese, cut into 1 cup water YELLOW GOAT // 1 tsp. minced fresh 2 Tbsp. prepared pesto In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small 1/2-in. cubes rosemary 1/2 cup crumbled goat cheese 1 tsp. minced fresh thyme 1 tsp. pepper 1 large onion, chopped 1 cup vegetable broth saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Place tomatoes, cut side down, in a greased 15-in. x 10-in. x 1-in. baking pan; brush with 1 Tbsp. oil. Sprinkle with 2 tsp. garlic and the salt, pep- Turn onto a floured surface; knead until smooth and elastic, about per, rosemary and thyme. 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes. Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process Punch dough down. Press into a greased 13-in. x 9-in. baking pan. tomatoes until blended. Cover and let rest for 10 minutes. In a large saucepan, saute onion in remaining oil until tender. Add re- In a small bowl, combine the tomatoes, garlic, Italian seasoning and maining garlic; saute 1 minute longer. Add broth and milk; bring to a remaining oil. Spread over dough; top with cheese. Bake at 375° for boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes 25-30 minutes or until golden brown and cheese is melted. Place to allow flavors to blend. Stir in cream; heat through (do not boil). pan on a wire rack. Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons. tasteofhome.com 46_tasteofhome.com JUNE/JULY2009

CAB NAME dept name head mel n Deck USEYOUR COOL AND REFRESHING, MELON HITS THE SPOT WHEN IT’S HOT CHILLED MELON SOUP, p. 48 TOH FIELD EDITOR JUNE/JULY2009 tasteofhome.com_47

In a large bowl, combine the first ON THE WEB nine ingredients. Cover and refrig- SWEET TOUCH erate for at least 1 hour. For a festive Just before serving, stir in the ba- accent, scoop up nanas and apple. Combine lemon- the salad with a ade concentrate and pudding mix; decorated waffle pour over fruit and toss to coat. cone or serve in a waffle bowl. Visit watermelon salsa tasteofhome. com/plus for the PREP:25 MIN. + CHILLING recipe YIELD: 3-1/2 CUPS Iola Egle // BELLA VISTA, AR 2 cups diced seedless watermelon 3/4 cup finely chopped sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and chopped 1/4 cup minced fresh cilantro 2 tsp. brown sugar 1 garlic clove, minced 1/2 tsp. salt In a small bowl, combine all ingredi- ents. Cover and refrigerate for at chilled melon soup fabulous fruit salad least 1 hour. Drain if necessary PREP:25 MIN. + CHILLING PREP:45 MIN. + CHILLING before serving. YIELD: 6 SERVINGS YIELD: 20 SERVINGS (3/4 CUP EACH) Nutrition Facts: 3/4 cup equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, Mary Lou Timpson Rhonda Eads // JASPER, IN 33 g carbohydrate, 2 g fiber, 1 g protein. COLORADO CITY, AZ Diabetic Exchanges: 1 starch, 1 fruit. “This salad is a regular at all our Want to put some zip in a summer family gatherings. The lemonade- Served with tortilla chips, this luncheon? Try this pretty soup with pudding coating goes well with any a spicy kick to get the conversation fruit.” snappy mix of melon, jalapeno and black going. 1 medium honeydew, peeled, beans will be a sure-fire hit. 3/4 cup orange juice seeded and cubed —Iola Egle // BELLA VISTA, AR 1 cup (8 oz.) plain yogurt 1 medium cantaloupe, peeled, 1 medium cantaloupe, peeled, seeded and cubed seeded and cubed 2 cups cubed seedless watermelon 1 Tbsp. honey 2 medium peaches, peeled and 1/4 tsp. salt sliced 1/4 tsp. ground nutmeg 2 medium nectarines, sliced 1/8 tsp. cayenne pepper 1 cup seedless red grapes 6 mint sprigs 1 cup halved fresh strawberries 1 can (11 oz.) mandarin oranges, Place the orange juice, yogurt and drained cantaloupe in a blender; cover and 2 medium kiwifruit, peeled, halved process until pureed. Add the and sliced honey, salt, nutmeg and cayenne; cover and process until smooth. 2 medium firm bananas, sliced Refrigerate for at least 1 hour 1 large Granny Smith apple, cubed before serving. Garnish with 1 can (12 oz.) frozen lemonade mint sprigs. concentrate, thawed Nutrition Facts: 2/3 cup equals 82 calories, 2 g fat 1 package (3.4 oz.) instant vanilla (1 g saturated fat), 5 mg cholesterol, 126 mg sodium, pudding mix 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fruit. 48_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

watermelon sherbet In a blender, combine the water- smoothies melon, ice, sherbet and lime juice; cover and process for 30 seconds PREP/TOTAL TIME:10 MIN. or until smooth. Stir if necessary. YIELD: 4 SERVINGS Pour into chilled glasses; sprinkle Jamie Cockerel // KALAMAZOO, MI with chocolate chips. Serve immediately. “These quick-to-fix smoothies have become a summertime tradition for my Nutrition Facts: 3/4 cup equals sons. Nothing else beats the heat like 93 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 21 mg these chilly drinks!” sodium, 23 g carbohydrate, 2 g fiber, 1 g protein. 3 cups cubed seedless watermelon Diabetic Exchanges: 1 starch, 1/2 fruit. 1 cup crushed ice 1 cup watermelon, raspberry or lime sherbet 4 tsp. lime juice 2 tsp. miniature semisweet chocolate chips ON THE WEB FRUIT-FILLED FUN Kids will have a blast helping turn melon into a car, truck, racer, airplane or turkey. Check ’em out at taste ofhome.com/plus JUNE/JULY2009 tasteofhome.com_49

ge u TIGHTENING THE MONEY BELT? THESE TERRIFIC RECIPES LET YOU b ENJOY GREAT GRILLED TASTE FOR LESS THAN $2.50 A PLATE! u c grilled country- YIELD: 6 SERVINGS d In a small bowl, combine 1/2 cup ts t style ribs PREP:15 MIN. + MARINATING water, soy sauce, lemon juice, oil, Sue Benning // MENASHA, WI brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 These marinated ribs are pre- COOK: 30 MIN. cooked in the microwave and fin- cup mixture for basting. Pour re- ished on the grill. They turn out tender with a great smoky flavor! maining mixture into a large re- sealable plastic bag; add the ribs. Seal bag and turn to coat. Refrig- erate for 8 hours or overnight. 1 cup water, divided Drain ribs and discard marinade; 1/2 cup soy sauce place ribs and remaining water in a 3-qt. microwave-safe dish. Cover 2 Tbsp. lemon juice 2 Tbsp. canola oil minutes or until meat is tender. 6 bone-in country-style pork ribs Coat grill rack with cooking spray 1 tsp. garlic powder (1-1/2 in. thick and 14 oz. each) before starting the grill. Drain 1 tsp. pepper medium heat for 8-10 minutes or ribs. Grill ribs, covered, over until browned, turning occasion- ally and basting with reserved marinade. 50_tasteofhome.com JUNE/JULY2009 1 Tbsp. brown sugar and microwave on high for 20-25