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t s ON THE WEB MORE FOR LESS! For more money- saving meal ideas, visit tasteofhome. com/budget recipes JUNE/JULY2009 tasteofhome.com_51

In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or marinated 1/2 cup soy sauce overnight. until meat reaches desired done- chuck steak PREP:10 MIN. + MARINATING ness (for medium-rare, a meat GRILL:20 MIN. + STANDING thermometer should read 145°; medium, 160°; well-done, 170°). Let Karen Haen // STURGEON BAY, WI stand for 10 minutes before slicing. YIELD: 6 SERVINGS 1/2 cup red wine vinegar 2 Tbsp. lemon juice 1 Tbsp. Worcestershire sauce 1 Tbsp. brown sugar 2 garlic cloves, minced 1/4 tsp. onion powder 2 lbs. boneless chuck steak Y ou can turn an inexpensive cut of beef into “ a real treat with this easy marinade.It tenderizes and boosts the —Karen Haen ” STURGEON BAY, WI flavor. 52_tasteofhome.com JUNE/JULY2009

teriyaki grilled chicken In a large resealable plastic bag, Here’s a combine the first seven ingredients; super recipe PREP:10 MIN. + MARINATING add the chicken. Seal bag and turn “ GRILL: 40 MIN. YIELD: 6 SERVINGS you can use to coat; refrigerate for at least 5 with any Jennifer Nichols // TUCSON, AZ hours. chicken 1/3 cup soy sauce Drain and discard marinade. Pre- pieces you 1/4 cup canola oil pare grill for indirect heat, using like.Marinate 2 green onions, thinly sliced a drip pan. Place chicken skin side the chicken down on grill rack. Grill, covered, 2 Tbsp. plus 1-1/2 tsp. honey overnight for over indirect medium heat for 40- 2 Tbsp. sherry or chicken broth wonderful 50 minutes or until a meat ther- 2 garlic cloves, minced mometer reads 170°. flavor. 1 tsp. minced fresh gingerroot —Jennifer ” Nichols 6 bone-in chicken breast halves TUCSON, AZ (8 oz. each) romano basil turkey breast PREP:15 MIN. GRILL 1 HOUR + STANDING YIELD: 8 SERVINGS Darlene Markham ROCHESTER, NY Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. 4 oz. Romano cheese, cubed 1/2 cup fresh basil leaves, torn 4 lemon slices 4 garlic cloves, minced 1 bone-in turkey breast (4 to 5 lbs.) 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. pepper Combine the cheese, basil, lemon slices and garlic. With fingers, care- fully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes before slicing. TOH FIELD EDITOR JUNE/JULY2009 tasteofhome.com_53

Place sweet potato in a small serve these saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 min- utes or until almost tender. Drain pineapple, reserving juice; I like to Drain and set aside. set pineapple aside. In a small kabobs with bowl, combine the butter, brown “ sugar and reserved juice. Place salad for an easy,thrifty potato and pineapple in a large resealable plastic bag; add the ” juice mixture. Seal bag and turn meal. WILSON, NY to coat; refrigerate for 1 hour. Drain and discard marinade. ham & sweet 1/4 cup butter, melted the ham, squash, apples, sweet a green —Sandra Hill On eight metal or soaked wooden skewers, alternately potato kabobs thread the ham, sweet potato, YIELD: 8 KABOBS PREP:25 MIN. + MARINATING squash, apples and pineapple. Grill, covered, over medium Sandra Hill // WILSON, NY heat for 15-20 minutes or until GRILL: 15 MIN. apples are tender, turning 1 large sweet potato, 1 can (20 oz.) unsweetened peeled and cubed occasionally. pineapple chunks 1 lb. fully cooked boneless ham, 4 tsp. brown sugar cut into 1-in. cubes 2 yellow summer squash, cut into 3/4-in. slices 2 large apples, cubed 54_tasteofhome.com JUNE/JULY2009

Spice it up! IT’S EASY TO TURN A LESS EXPENSIVE CUT OF MEAT INTO A DISH THAT TASTES LIKE A MILLION BUCKS RUBS Here’s a great way to add flavor to a tender cut of meat. Rubs are combinations of strong and mild spices and herbs that enhance the flavor of the meat without being over- bearing. Earthier spices are better with beef; lighter spices and herbs pair well with fish and chicken. Most rubs keep for up to 6 months. Try one of these combinations: << Paprika, chili << Dried rose- << Blend in a powder, brown mary, dried or- coffee grinder: sugar, dried ange peel, dried dried chipotle oregano, celery lemon peel, chile, dried salt, cumin, onion powder, ancho chili, cayenne pepper garlic powder cumin seeds and and ground and pepper coriander seeds mustard MARINADES Marinades that contain an acid, such as citrus juice, wine, vinegar, buttermilk or yogurt, penetrate the meat, adding both flavor and tenderness. It’s best to use acid-based marinades on tough cuts of “ While having a house built,we lived with my beef for at least 6 hours and no more than 24 hours. If you parents for a few months and I pilfered through use the marinade on a tender cut, marinate for 15 minutes my mother’s recipe files.One of the many trea- to 2 hours. In either case, if you marinate too long, the sures I found is this tasty steak. meat will be mushy. If you plan to baste meat with the marinade while —Laurie Nudo grilling, do not use leftover marinade that raw meat was ” // THE WOODLANDS, TX soaking in. Set some aside beforehand. blue cheese In a large resealable plastic bag, Here are a few combinations of ingredients that work flank steak combine the first six ingredients. well together as marinades: Add the steak; seal bag and turn to PREP:10 MIN. + MARINATING coat. Refrigerate overnight, turning COOK: 10 MIN. YIELD: 4 SERVINGS occasionally. Laurie Nudo // THE WOODLANDS, TX Drain and discard marinade. Coat 1 medium onion, sliced grill rack with cooking spray before 1 garlic clove, peeled and sliced starting the grill. Grill, covered, over 1/3 cup water medium-hot heat for 5-7 minutes on each side or until meat reaches 1/3 cup white wine vinegar desired doneness (for medium-rare, 2 Tbsp. reduced-sodium soy sauce a meat thermometer should read 1/2 tsp. coarsely ground pepper 145°; medium, 160°; well-done, << Soy sauce, << Plain yogurt, << Red wine, 1 beef flank steak (1 lb.) 170°). Let stand for 5 minutes; thinly balsamic vinegar, mango chutney, olive oil, minced lime juice and garlic, brown chili powder, 1/2 cup crumbled blue cheese slice across the grain. Sprinkle with ground cumin curry powder sugar and blue cheese. and cayenne minced ginger Nutrition Facts: 3 oz. cooked beef with 2 Tbsp. cheese pepper equals 239 calories, 12 g fat (6 g saturated fat), 65 mg cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

pineapple, onions, green pepper, grilled tilapia with In a small bowl, combine the cilantro, 4 tsp. lime juice, 1/8 tsp. salt pineapple salsa and cayenne. Chill until serving. Combine oil and remaining lime juice; brush over fillets. Sprinkle with YIELD: 8 SERVINGS (2 CUPS SALSA) Beth Fleming // DOWNERS GROVE IL PREP/TOTAL TIME:25 MIN. 2 cups cubed fresh pineapple pepper and remaining salt. Coat grill rack with cooking spray before starting the grill. Grill fish, covered, over medium heat for 3-4 2 green onions, chopped minutes on each side or until fish 1/4 cup finely chopped flakes easily with a fork. Serve with 1/4 cup minced fresh cilantro green pepper Nutrition Facts: 1 fillet with 1/4 cup salsa equals 131 1/8 tsp. plus 1/4 tsp. salt, divided 152 mg sodium, 6 g carbohydrate, 1 g fiber, 21 g pro- tein. Diabetic Exchanges: 3 very lean meat, 1/2 fruit. Dash cayenne pepper divided 8 tilapia fillets (4 oz. each) 1 Tbsp. canola oil 1/8 tsp. pepper I found this recipe —Beth Fleming 4 tsp. plus 2 Tbsp. lime juice, salsa. calories, 3 g fat (1 g saturated fat), 55 mg cholesterol, “ seafood cookbook in a years ago, and it’s been one of my ” favorites. DOWNERS GROVE, IL VALUE MENUS! 56_tasteofhome.com JUNE/JULY2009

MORNING STAR FARMS

In honor of Father’s Day, we salute dads who like to cook. Meet a few of them here, and get a taste of their family-pleasing favorites ‘daddy-o!’

mexican salsa Fresh fruit and whipped PREP: 40 MIN. YIELD: 3-1/2 CUPS “ cream dress up this tender Roger Stenman // BATAVIA, IL “In the summertime, I love to make pound cake—a this zippy salsa with fresh tomatoes winner with and peppers from my garden.” my family and 3 jalapeno peppers friends. Richard Hogg 1 medium onion, quartered ANDERSON, SC —Richard ” Hogg 1 garlic clove, halved Wife Janice; Kendra 2 cans (one 28 oz., one 14-1/2 oz.) (13), Logan (10) whole peeled tomatoes, drained “My passion is 4 fresh cilantro sprigs desserts. It wasn’t 1/2 tsp. salt until several years Tortilla chips ago, while looking Heat a small ungreased cast iron at a cookbook, that skillet over high heat. With a small I decided to make sharp knife, pierce jalapenos; add to one myself. It turned hot skillet. Cook for 15-20 minutes out pretty good, and or until peppers are blistered and now I regularly make blackened, turning occasionally. desserts for family occasions, church Immediately place jalapenos in a suppers and get- small bowl; cover and let stand for togethers at work.” 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Nutrition Facts: 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cho- lesterol, 241 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. EDITOR’S NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid cream cheese Confectioners’ sugar, sliced fresh touching your face. strawberries and whipped cream, pound cake optional PREP:25 MIN. BAKE:50 MIN. + COOLING In a large bowl, cream the butter, YIELD: 16 SERVINGS cream cheese and sugar until light and fluffy. Add eggs, one at a time, Richard Hogg // ANDERSON, SC beating well after each addition. 1-1/2 cups butter, softened Beat in extracts. Combine the flour, Roger Stenman 1 pkg. (8 oz.) cream cheese, baking powder and salt; beat into BATAVIA, IL softened creamed mixture until blended. Wife Cathy; Charles 3 cups sugar Pour into a greased and floured 10- (9), Ellie (5), Maya (2) 6 eggs in. fluted tube pan. Bake at 325° for “I married into a 2 tsp. vanilla extract 50-60 minutes or until a toothpick Hispanic family of 1 tsp. lemon extract inserted near the center comes out good cooks who 3 cups all-purpose flour clean. Cool for 10 minutes before have shared their 1/2 tsp. baking powder removing from pan to a wire rack recipes. Now I love to cool completely. Garnish with to cook Mexican. I 1/4 tsp. salt confectioners’ sugar, strawberries. also like to bake breads and pies.” JUNE/JULY2009 tasteofhome.com_59

“ For a summertime family dinner, I grill jerk-spiced, marinated pork tenderloin. Braiding the meat is easy to do. ” —Jim Rude // JANESVILLE, WI Jim Rude JANESVILLE, WI Wife Beth; Logan (11), Kennedy (10) “I cook for my family three or four times a week and like to experiment or do something special. The kids like my cooking— most of the time! I have to keep in mind that they’re young. If I get too creative and carried away, there’s a battle.” BRAIDED PORK TENDERLOINS, p. 62 CHEESE & PARSNIP MASHED POTATOES, p. 62

T We couldn’t make it better so we made it thicker. The flavor you love, now in a thicker sauce. Perfect for dipping and topping. ©2009 Lea & Perrins, Inc. Unwrap the Possibilities ®

braided pork 2 medium Yukon Gold potatoes tenderloins 4 small red potatoes “ This hearty 3 medium parsnips, peeled and cut casserole PREP:30 MIN. + MARINATING feeds a lot into 1-in. pieces GRILL:10 MIN. of people YIELD: 8 SERVINGS (3/4 CUP SAUCE) 2 bacon strips, cut into 1-in. pieces and comes 2 Tbsp. butter, melted Jim Rude // JANESVILLE, WI together 1/4 tsp. salt 2 pork tenderloins (1 lb. each) quickly. 1/4 tsp. seasoned salt ” 1/2 cup mango nectar 1/4 tsp. coarsely ground pepper —John Venturino 1/4 cup plus 1 Tbsp. spiced rum or additional mango nectar, divided 1/2 cup shredded Havarti cheese 2 Tbsp. olive oil 1/2 cup shredded Parmesan cheese 2 Tbsp. Caribbean jerk seasoning, 1/2 cup heavy whipping cream, divided warmed 2 garlic cloves, minced 1 Tbsp. minced chives 1 cup chopped peeled mango 2 Tbsp. crumbled blue cheese 1 Tbsp. heavy whipping cream Scrub potatoes and cut into 1-in. Cut tenderloins in half lengthwise; pieces; place in a large bowl. Add cut each half into three strips to the parsnips, bacon, butter, salt, within 1-in. of one end. In a large seasoned salt and pepper; toss to resealable plastic bag, combine the coat. Transfer to a greased 15-in. mango nectar, 1/4 cup rum, oil, 1 x 10-in. x 1-in. baking pan. Bake at Tbsp. jerk seasoning and garlic; add 425° for 40-45 minutes or until the pork. Seal bag and turn to coat; parsnips are tender, stirring once. refrigerate for up to 4 hours. In a large bowl, mash the potato Drain and discard marinade. Place mixture with Havarti cheese, tenderloin halves on a clean cutting Parmesan cheese, cream and board and braid; secure loose ends chives. Stir in blue cheese. with toothpicks. Sprinkle with re- Cook pasta according to package maining jerk seasoning. penne & sausage directions. Meanwhile, in a Dutch casseroles oven, cook sausage over medium Grill braids, covered, over medium heat for 8-10 minutes or until a PREP:50 MIN. BAKE:30 MIN. heat until no longer pink; drain and John Venturino meat thermometer reads 160°, YIELD: 2 CASSEROLES (8 SERVINGS EACH) set aside. CONCORD, CA turning once. Discard toothpicks. In the same Dutch oven, saute Wife Janet; Dominic John Venturino // CONCORD, CA Let stand for 5 minutes before mushrooms and onion in oil until (19), Madeline (16) slicing. 1-1/2 lbs. uncooked penne pasta tender. Add garlic and oregano; 1 lb. bulk Italian sausage cook 1 minute longer. Stir in 1 cup “I’m the regular, Meanwhile, place the chopped every night cook in mango, cream and remaining rum 1 lb. sliced fresh mushrooms wine. Bring to a boil; cook until liq- the family. To me, in a food processor. Cover and 1 large onion, chopped uid is reduced by half. Stir in the cooking is about process until smooth. Transfer to 3 Tbsp. olive oil tomatoes, tomato sauce, broth, paying attention to a small saucepan; heat through. 6 garlic cloves, minced sausage and remaining wine. Bring the sounds, sights, Serve with pork. to a boil. Reduce heat; cover and smells and tastes 1 Tbsp. dried oregano simmer for 15 minutes. cheese & parsnip 1-1/2 cups dry red wine or beef Drain pasta. Spread 1/2 cup sauce that are going on in the kitchen. That, mashed potatoes broth, divided in each of two greased 13-in. x 9-in. and taking time to 2 cans (14-1/2 oz. each) stewed baking dishes. Divide half of the PREP:20 MIN. BAKE:40 MIN. tomatoes, cut up pasta between the dishes; top each select really good, fresh ingredients YIELD: 6 SERVINGS 1 can (15 oz.) tomato sauce with 2-1/2 cups sauce and 1 cup and having their fla- Jim Rude // JANESVILLE, WI 1 cup beef broth each of the cheeses. Repeat layers. vors come through.” “Even my young kids will eat 4 cups (16 oz.) shredded part-skim Cover and bake at 350° for 25 min- parsnips in this dish! Everyone who mozzarella cheese utes. Uncover; bake 5-10 minutes tastes it loves the rich, slightly smoky 4 cups (16 oz.) shredded longer or until bubbly and cheese flavor.” fontina cheese is melted. Sprinkle with parsley if Minced fresh parsley, optional desired. 62_tasteofhome.com JUNE/JULY2009

CLOSE TO HOME C E L E B R A T I N G T H E P E O P L E A R O U N D T H E T A S T E O F H O M E T A B L E sweet Whenever I hear anything about southeast Kansas town of Galena to buy a pound or two of Mine Run mining, I think of my family history. Candy. Bittersweet honeycomb cov- Tied firmly to it is a vivid childhood memories memory of Mine Run Candy. ered with smooth milk chocolate, it My parents grew up in Joplin, Mis- was the perfect treat! souri, right on the edge of mining Mine Run Candy and the chat country, and my grandfather Jess are completely tied together to me, associated with thoughts of my actually worked in the mines years “ parents, we’d drive past piles of to their hometown. When I found grandfather, my parents and trips ago. When going to visit my grand- chat (the gravel-like residue from a recipe that resembled what I had We used to mining) that rose like big, looming eaten all those years ago, I had to stop for good, try it out. I was thrilled when it mountains. To me, they were places old-fashioned of wonder—something like a moon- this treat as much as I have. It’s scape. On the way to Joplin, we’d tasted just right. I hope you enjoy homemade stop at a candy store in the little candy with a real history! candy on family trips through mining country. ” WICHITA, KS By Lisa Henshall — Lisa Henshall WICHITA, KS TOH FIELD EDITOR To find Lisa’s recipe for Mine Run Candy, visit tasteofhome.com/minerun tasteofhome.com_63 JUNE/JULY2009candy

CLOSE TO HOME mom’s best “ Mom has a knack for remembering everyone’s favorite foods, making each ” person feel special. Danielle Brandt with her mom, Darla Bakker —DANIELLE BRANDT // RUTHTON, MN For some cooks, prepar- scratch while working ing meals for a family of full-time as a nurse. She five is enough. Not for often relied on her slow my mom, Darla Bakker. cooker and microwave When she wants some- to have dinner ready on thing fun to do, she en- time. Mom would try a tertains. She especially few new recipes every enjoys hosting Sunday week to keep cooking brunches, summer pic- and eating fun and nics and dinner parties interesting. at our farm. One year, She encouraged us she fixed a Mother’s girls to try new recipes, Day brunch for a few too, and see how much girlfriends and their fun reading a cookbook moms, setting the table can be. Mom even pub- with pretty, pansy-deco- lished a cookbook. It rated dishes and yellow started as a computer accents. Each guest re- folder of recipes she ceived a potted pansy. wanted to pass on to us Mom has earned a and grew to more than reputation as a great 300 recipes. It has sold cook and baker in our over 1,800 copies. small farming commu- As a part-time regis- nity. But my dad, Jeff; tered nurse, I use her my sisters, Andrea and cookbook almost daily to Laura; and I have always provide nutritious meals known it. When we were for my husband, Dean, growing up, she put and our children, Garret, well-balanced, home- 6, and Elena, 2-1/2. cooked meals on the The summery meal table every night— here is one of our fa- always cooking from vorites. I hope you’ll try it! RECALL YOUR MOM’S BEST? Send at least four recipes and background information to editors@ tasteofhome.com. If we feature your mom’s recipes, you’ll earn $75 64_tasteofhome.com JUNE/JULY2009 64_tasteofhome.com JUNE/JULY2009

shredded beef au jus rhubarb slush Danielle Brandt Danielle Brandt “My mom found this recipe in a farm journal soon after “Sweet and refreshing, this pretty slush stores well in the she and Dad got married. The tender beef has been a freezer, so you can have it on hand for summer guests. family favorite for years, and Dad requests it often.” Just thaw and add ginger ale or lemon-lime soda. Aah!” old-fashioned cherry torte mom’s special potato salad Danielle Brandt Danielle Brandt “When Mom was a girl, my great-grandma made this “A rich, creamy homemade dressing is the perfect easy dessert. Its sweet-salty combination of cherries, base for the potatoes, celery and onion—and any other meringue and a saltine crust is still a favorite today.” ingredients you might want to add to this popular dish.”

SLUSH PREP: 40 MIN. + FREEZING 1 pkg. (3 oz.) strawberry JUS AU PREP: 10 MIN. COOK: 6 HOURS YIELD: 8 SERVINGS YIELD: 22 SERVINGS (1 CUP EACH) 1 boneless beef chuck 8 cups diced fresh or 1 tsp. garlic salt RHUBARB frozen rhubarb gelatin BEEF roast (3 lbs.) 1 tsp. seasoned salt 1/2 cup lemon juice 1 pkg. (16 oz.) frozen 2 cups water 1/4 tsp. dried rosemary, unsweetened strawberries 2 tsp. beef bouillon crushed 11 cups ginger ale, chilled // 3 cups sugar Rhubarb curls, optional SHREDDED granules 8 hamburger buns, split 8 cups water 1-1/2 tsp. dried oregano In a Dutch oven, bring the rhubarb, strawberries, sugar and water to Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until // water, bouillon granules and seasonings; pour over the beef. rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin Cover and cook on low for 6-8 hours or until meat is tender. Remove and lemon juice until dissolved. beef; cool slightly. Meanwhile, skim fat from the cooking liquid. Transfer to a freezer container and freeze, stirring occa- Editor’s Note: Shred meat with two forks; return to the cooking liquid and heat If using frozen sionally, until firm. May be frozen for up to 3 months. through. Using a slotted spoon, place 1/2 cup on each bun. Serve rhubarb, mea- sure rhubarb To use frozen rhubarb mixture: In a punch bowl or sev- with additional cooking liquid on the side. while still frozen, eral pitchers, combine equal amounts of rhubarb mixture then thaw com- and ginger ale. Or for one serving, combine 1/2 cup pletely. Drain in a colander, but rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish do not press with rhubarb curls if desired. Serve immediately. liquid out. tasteofhome.com tasteofhome.com SALAD PREP: 30 MIN. COOK: 20 MIN. + CHILLING TORTE PREP: 30 MIN. + CHILLING 1/2 cup sugar YIELD: 12 SERVINGS YIELD: 18 SERVINGS (3/4 CUP EACH) 1 cup crushed saltines DRESSING: SALAD: POTATO 3 eggs 6 lbs. potatoes, peeled CHERRY 1/2 cup butter, melted 1 can (21 oz.) cherry and cubed (about 10 1/2 cup sugar pie filling large) 4 egg whites 1/2 cup cider vinegar 1-3/4 cups heavy 5 celery ribs, thinly sliced 1 tsp. white vinegar whipping cream, SPECIAL 3 Tbsp. heavy whipping 1 large onion, chopped Combine cracker crumbs and butter; press onto the bottom of a whipped 1 tsp. vanilla extract cream Pepper to taste, optional 2 tsp. butter MOM’S 1 tsp. ground mustard OLD-FASHIONED greased 13-in. x 9-in. baking dish. Dash salt In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a 2 cups mayonnaise // In a double boiler or metal bowl over simmering water, constantly // time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until until golden brown. Cool completely on a wire rack. mixture reaches 160° or is thick enough to coat the back of a metal Spread pie filling over meringue. Top with whipped cream. Refrig- spoon. Remove from the heat; cool to room temperature. Fold in erate for at least 2 hours. mayonnaise. Chill until preparing salad. For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving. tasteofhome.com tasteofhome.com 66_tasteofhome.com JUNE/JULY2009

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CLOSE TO HOME field editor favorites PERSONAL My husband, Frank, and I live in Raritan, New Jersey. We’ve been married 44 years and have two grown sons. I’m a homemaker. Frank is a government inspector of italian PASSIONS materials and equipment. I love to cook, often making Marie Forte up my own recipes or impro- accent them and also collect salt- RARITAN, NJ vising on recipes from cook- books. I have hundreds of and-pepper shakers and re- frigerator magnets. Both of us are active in our church. We like to travel to historic places and attend symphony EAST COAST COOK LOOKS TO HER TASTY HERITAGE FOR concerts. A MARVELOUS SUMMER MEAL HOW DO THE RECIPES YOU’RE SHARING REFLECT YOUR COOKING STYLE? They’re among my summer favorites. Our family and guests enjoy my special stuffed flounder. Being Ital- ian, we love tomatoes, which are featured in the soup and salad. The cookies also re- flect our flavorful heritage. DO YOU HAVE A SPECIAL COOKING MEMORY? In high school, I won a cook- ing contest sponsored by the local gas company. My prize was a trip to Atlantic City, where winners from all over the state prepared their dishes—mine was a tuna macaroni ring! I came home with a ribbon and a plate that still has a place of honor in my china cabinet. HAS YOUR COOKING CHANGED OVER THE YEARS? Since the boys are out of the house, I don’t make as many big dishes as I used to. When I do, I freeze a portion or share the food with a friend or relative. WHAT ADVICE DO YOU HAVE FOR BEGINNING COOKS? If your mom or grandmother is a good cook, ask if you can help make their favorite recipes. Also, find a good, easy cookbook, and look for simple recipes and cooking videos at tasteofhome.com. 68_tasteofhome.com JUNE/JULY2009

arugula summer salad italian cookies Marie Forte // RARITAN, NJ Marie Forte // RARITAN, NJ “This simple, summer-fresh salad stars arugula and “My 100% Italian husband will tell you these are his fa- tomatoes—we love them both. Olive oil—the only oil I vorite cookies. I make them often, and definitely every use in my kitchen—flavors the light vinaigrette dressing.” Christmas (if not, people get upset). roasted tomato soup flounder with with fresh basil shrimp stuffing Marie Forte // RARITAN, NJ Marie Forte // RARITAN, NJ “Roasting really brings out the flavor of the tomatoes in “The delicious shrimp-herb stuffing makes this fish this wonderful soup. It has a slightly chunky texture that recipe company-special. But it really isn’t hard to make. indicates it’s fresh and homemade.” Our family enjoys fish, and we eat it often.”

COOKIES PREP: 20 MIN. BAKE: 10 MIN./ BATCH + COOLING SALAD PREP/TOTAL TIME: 15 MIN. DRESSING: YIELD: 6 SERVINGS YIELD: 7 DOZEN ICING: 1/2 lb. butter, softened 4 cups fresh arugula or 3-3/4 cups confectioners’ 2 Tbsp. olive oil baby spinach ITALIAN 1/2 cup sugar sugar SUMMER 1 large sweet onion, thinly 1 Tbsp. lemon juice 6 eggs 5 to 6 Tbsp. milk sliced 1 Tbsp. red wine vinegar 2 tsp. vanilla or anise 2 tsp. vanilla extract 2 medium tomatoes, cut // extract DECORATIONS: ARUGULA into wedges Salt and pepper to taste 4 cups all-purpose flour Flaked coconut or 4 tsp. baking powder assorted sprinkles In a salad bowl, combine the arugula, onion and tomatoes. Whisk the dressing ingredients; drizzle over salad and gently toss to coat. In a large bowl, cream butter and sugar until light and fluffy. Beat in // Serve immediately. eggs and extract. Combine flour and baking powder; gradually add Nutrition Facts: 3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium, to creamed mixture and mix well. 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until bottoms are lightly browned. Re- move to wire racks to cool completely. For icing, in a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Dip cookies, allowing excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Nutrition Facts: 1 cookie (calculated without decorations) equals 73 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. tasteofhome.com tasteofhome.com WITH STUFFING PREP: 30 MIN. BAKE: 20 MIN. SOUP BASIL PREP: 40 MIN. COOK: 5 MIN. YIELD: 6 SERVINGS YIELD: 6 SERVINGS FLOUNDER SHRIMP 6 Tbsp. butter, cubed 1/2 tsp. dill weed TOMATO FRESH 3-1/2 lbs. tomatoes (about 1 tsp. salt STUFFING: 11 medium), halved 1/2 tsp. minced chives 1/4 tsp. pepper 1 small onion, finely 1 small onion, quartered 1/8 tsp. salt 12 fresh basil leaves chopped 2 garlic cloves, peeled 1/8 tsp. cayenne pepper Salad croutons and celery leaves, optional 2 Tbsp. olive oil // 1/4 cup finely chopped 1-1/2 cups soft bread ROASTED WITH // and halved additional fresh basil crumbs 1/4 cup finely chopped green pepper 2 Tbsp. fresh thyme leaves FISH: 1 lb. uncooked shrimp, 6 flounder fillets (3 oz. Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1- peeled, deveined and each) chopped 5 Tbsp. butter, melted in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; 1/4 cup beef broth 2 Tbsp. lemon juice toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly. 1 tsp. diced pimientos, 1 tsp. minced fresh parsley drained In a blender, process tomato mixture and basil in batches until 1/2 tsp. paprika blended. Transfer to a large saucepan and heat through. Garnish 1 tsp. Worcestershire each serving with croutons and additional basil if desired. sauce Salt and pepper to taste Nutrition Facts: about 1 cup (calculated without garnish) equals 107 calories, 5 g fat (1 g saturated In a large skillet, melt butter. Add the onion, celery and green pep- fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat. per; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. tasteofhome.com 70_tasteofhome.com JUNE/JULY2009

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Mary Landis, New Cumberland Elaine Anderson, New Galilee Field Editors share recipes, cooking tips and ideas with our staff and Kathy Peters, North Versailles on-line community. If you would like to be considered, please fill out Ann Nace, Perkasie ® Joyce Daubert, Pine Grove the application form at www.tasteofhome.com/apply Debra Latta, Port Matilda 72_tasteofhome.com JUNE/JULY2009 TOH FIELD EDITOR

RECIPE INDEX JUNE/JULY 09 SEE YOUR NAME IN PRINT Send in your favorite recipe or 54 32 62 21 handy tip, fun idea or photo to share with other readers. 1. It’s easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, meas- urements and sizes of cans, pack- APPETIZERS & Presto Black Bean & Corn Grilled Tilapia with Pineapple Mexican Lettuce Wraps* ages and pans. Also, please share SNACKS Salsa*—36¢...........................................45 Salsa*—$1.81........................................56 $1.47...........................................................28 a few words about the recipe and Festive Shrimp Tarts—29¢.........24 Refrigerator Dill Pickles Ham & Sweet Potato Kabobs Shredded Beef Au Jus yourself. (For recipe contest en- 25¢ .............................................................35 $2.28..........................................................54 $1.68..........................................................65 tries, please follow the directions Fried Clams—78¢.............................12 Watermelon Salsa*—28¢ ...........48 Marinated Chuck Steak Mediterranean Tomato $1.33...........................................................52 on page 40.) 3. After you send materials, please Bites—42¢..............................................41 DESSERTS Penne & Sausage Casseroles SIDE DISHES be patient. Due to the large vol- Microwave Potato $1.75...........................................................62 Calico Beans—66¢...........................17 ume, it can take our small staff Chips—33¢............................................37 Cakes & Tortes Pronto Vegetarian Peppers* Cheese & Parsnip Mashed several months to review materials. Thai Steak Skewers—99¢...........24 America’s Birthday Cake $3.07..........................................................28 Potatoes—$1.87.................................62 We may hold your material with- Tomato-Jalapeno $1.15...........................................................20 Romano Basil Turkey Breast Country-Style Tomatoes out informing you, but we will let Granita*—43¢.....................................45 Berry Cheese Torte—72¢............21 $1.83...........................................................53 84¢ .............................................................41 you know if we publish something Cream Cheese Pound Cake Summertime Spaghetti Sauce* you submitted. Materials that BEVERAGES 36¢ .............................................................59 $2.02..........................................................41 won’t fit in Taste of Home may Lemon Blueberry Shortcakes Teriyaki Grilled Chicken SOUPS, STEWS & be considered for our Web sites, Berry Splash Smoothies* 66¢ ..............................................................21 $1.52...........................................................53 CHILI cookbooks, promotions and other $1.50...........................................................31 Old-Fashioned Cherry Torte Chilled Melon Soup*—99¢......48 publications. Lemony Cooler—34¢....................19 52¢ .............................................................65 Roasted Tomato Soup with 4. By submitting material for pub- Rhubarb Slush—47¢.......................65 SALADS & Fresh Basil*—$1.36..........................69 lication, you grant Reiman Media Watermelon Sherbet Cookies & Bars DRESSINGS Yellow Tomato Soup with Goat Group, Inc., its parent company, Smoothies*—98¢.............................49 Italian Cookies*—7¢.......................69 Arugula Summer Salad* Cheese Croutons—$3.13............45 subsidiaries, affiliates, partners and Peanutty Candy Bars—39¢.......74 77¢ ............................................................69 licensees use of the material, in- Fabulous Fruit Salad—91¢.........48 cluding your name, hometown BREADS, MUFFINS Miscellaneous Garden Chickpea Salad ON THE WEB and state. We reserve the right to & ROLLS 1-2-3 Blackberry Sherbet* $3.00 .........................................................32 modify, reproduce and distribute Tomato & Brie Focaccia 92¢ ..............................................................21 Grilled Greek Potato Salad* COOKING FOR 2? the material in any medium and in 72¢ .............................................................45 Pies & Tarts 79¢ .............................................................16 As a bonus, our Test Kitchen any manner or appropriate place. Italian Garden Salad—$1.33 ......19 has “paired down” more recipes We test recipes submitted to us BREAKFAST Frosty Coffee Pie—$1.05...........38 from this issue. Find their and reserve the right to alter them Mediterranean Salad*—52¢......17 “serves 2” versions at tasteof as needed. We may contact you Batter-Be-Good-To-Me MAIN DISHES Mom’s Special Potato Salad home.com/plus via phone, E-mail or mail regarding Pancakes*—$1.91..............................26 Blue Cheese Flank Steak* 45¢ .............................................................65 Flounder with Shrimp your submission. Creamy Breakfast Muesli with South-of-the-Border Caprese Stuffing, 69 Yogurt and Berries*—$3.01 .......27 $2.30..........................................................55 5. To send submissions via regular Salad—$1.23..........................................41 Fresh Mozzarella Braided Pork Tenderloins mail, please address them to: Taste $2.41...........................................................62 Sweet Onion, Tomato & Cuke Sandwiches, 36 of Home, 5400 S. 60th St., Green- CONDIMENTS Salad—94¢............................................36 Grilled Country-Style dale WI 53129. If you have a partic- Garden Tomato Relish* Bruschetta Pizza—$1.60 .............43 Ribs, 50 ular department or feature in 18¢ .............................................................43 Cabernet Marinara Pasta SANDWICHES & Grilled Tilapia with Pineapple mind, please print it on the front of $1.73...........................................................43 WRAPS Salsa, 56 the envelope. You can send recipe Mexican Salsa*—19¢......................59 Flounder with Shrimp Stuffing Ham & Sweet Potato cards or photocopies of family $2.99 .........................................................69 Crab Toast—$2.11.............................43 Kabobs, 54 cookbooks, and they can be hand- *RECIPE INCLUDES NUTRITION FACTS Grilled Country-Style Ribs Fresh Mozzarella Sandwiches Roasted Tomato Soup with printed or typed on a sheet of NOTED COST IS PRICE PER SERVING $2.12...........................................................50 $2.10...........................................................36 Fresh Basil, 69 paper…whatever is easiest for you. If you would like mailed materials returned, please enclose a Vol. 17, No. 3, June/July 2009 © Reiman Media Group Inc. 2009. “TASTE OF HOME” (ISSN 1071-5878) Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA (USPS 010-444) (Canadian GST No. 876052820 RT). 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CLOSE TO HOME pet project This fund-raiser’s mission has truly gone to the dogs “ Few people get to combine their rescued and placed into foster or two loves into something that long-term homes. WAAGR esti- Being able makes a difference. Mary Schmit- mates the cost of placing each dog is more than $500. tinger is one of the lucky ones. to place Since WAAGR relies solely on Her love of baking and dogs has a scared, close to her heart. fund-raisers to cover veterinary unwanted helped further a cause that’s donations, the group holds many After adopting a golden re- bills and other costs of running dog in a triever from a local dog rescue the rescue. That’s where Mary’s loving home group, Mary and several members knack for baking comes in. In ad- of the group started their own dition to serving as director and makes it all rescue, Wisconsin Adopt A Golden home visit coordinator for the worthwhile. Retriever. The nonprofit group, group, Mary has been baking for fund-raisers since 2004. She run by volunteers, provides new ” that have been surrendered or best. Homemade cookies, quick peanutty candy bars knows what goodies will sell the beginnings to unwanted dogs abandoned. Last year, 167 of the breads, Amish friendship bread —Mary Schmittinger family-friendly canines were and her chewy Peanutty Candy PREP:15 MIN. BAKE:15 MIN. + CHILLING COLGATE, WI YIELD: 2 DOZEN Bars are usually gone in a flash. “It takes a lot of work to make 4 cups quick-cooking oats the group successful,” says Mary, Mary Schmittinger // COLGATE, WI “but being able to place a scared, 1 cup packed brown sugar unwanted dog in a loving home 2/3 cup butter, melted makes it all worthwhile.” 1/2 cup plus 2/3 cup peanut butter, divided 1/2 cup light corn syrup 1 tsp. vanilla extract 1 pkg. (11 oz.) butterscotch chips 1 cup (6 oz.) semisweet chocolate chips 1 cup chopped salted peanuts In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12-14 minutes ON THE WEB or until mixture is bubbly around CARE the edges. TO SHARE? Submit your own In a microwave-safe bowl, melt but- experiences, read terscotch and chocolate chips; stir other stories and until smooth. Stir in peanuts and re- join the Cooks maining peanut butter; spread over Who Care com- the oat mixture. Refrigerate for at munity at cooks least 1 hour before cutting. whocare.com EDITOR’S NOTE: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

ng Nothi les than 100% ’ That s our promi e. Every slice of Nature’ Pri e® Bread is baked the way nature intende . 100% natural. Never any arti icial flavors. No tran fats. Just the purest, mo t delicious ingredients nature ha to of er. And all our breads are made without high fructose corn syrup. hat’s our promise. That ’ our pri e. ™ N N N N N Nothing less than 100% ™hing less than 100%% ™thit ©2009 IBC

Dofi no havarti adds so much to recipes, families fi nish meals in record time! Dofi no Havarti is a mild, buttery, slightly nutty fl avored, all natural cheese, renowned as a beautiful addition to almost any dish. All Dofi no cheeses are traditionally crafted in Wisconsin using rBST-free milk from local farmers. Havarti’s Danish heritage and time-honored traditions of great cheese-making are evident in this wonderfully delicious cheese. You’ll enjoy a glorious sensation of fl avor and a nurturing texture with every bite. So, no matter what you make, Dofi no Havarti makes it better. Pasta with Chicken and Broccoli 6 oz. Dofi no Havarti, shredded 3 tbsp. red chili pepper, coarsely chopped 4 tbsp. butter 3 small garlic cloves, chopped 1 lb. chicken breasts, sliced 3/4 tsp. salt 2 cups broccoli fl orets 1 16 oz. box spaghetti Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken and brown, approximately 3 minutes. Remove from pan. Melt the rest of the butter and add broccoli, chili pepper and garlic; sauté approximately 1 min- ute. Return the meat to the pan and season with salt. Fry for another minute. ©2009 Arla Foods ©2009 Arla Foods Dofi no cheese can be found in your grocer’s specialty cheese department. For more recipes, please visit www.dofinousa.com no cheese can be found in your grocer’s specialty cheese department. Cook pasta according to package directions and drain. Serve chicken and broccoli mixture on pasta and top with shredded cheese. Makes 6 servings. Dofi * No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.