Taste of Home 11 2009
Taste of Home 11 2009
Taste of Home 11 2009
DINNER IN
30 MINUTES
OR LESS!
HERB-ROASTED
TURKEY
P. 43
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#1 COOKI NG MAGAZI NE I N T HE WORL D
COOKING CARING SHARING
Real food from real home cooks
YOUR COMPLETE
THANKSGIVING
COOKBOOK
THE PERFECT
TURKEY
ALL THE
TRIMMINGS
DECADENT
CHEESECAKES
CLASSIC
PIES
EXPERT
TIPS
DELICIOUS FALL RECIPES, TIPS...& HALLOWEEN, BOO!
132
NOVEMBER 2009
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for the holidays by lining the
bottom with colored fabric.
When youre not carrying dishes
and drinks, add pillar candles
and use as a centerpiece.
Seasonal garnishes are always
the perfect nishing touch.
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with a cranberry relish or apple
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tasteofhome
Can a fa ff bulous feast be frugal,
too? Check out these pennywise
holiday choices!
*Cost estimates are calculated per serving
thanksgiving
savings
CONTEST
THE BIRD
$1.78 // // HERB-ROASTED
TURKEY P. 43
13 // // CLASSIC TURKEY
GRAV AA Y P. 50
$1.50 // // EVERY RR THING
STUFFING P. 25
95 // // SCARBOROUGH FA FF IR
STUFFING P. 43
$2.20 // // BRINED GRILLED
TURKEY BREAST P. 25
THE TRIMMINGS
33 // // KELSEYS FA FF V AA ORITE
CRANBERRY RR BREAD P. 48
57 77 // // MAKE-AHEAD
MASHED POTA TT T AA OES P. 41
78 // // HONEY & CHERRY RR
CHUTNEY P. 26
FEAT AA UURES
31 Katiie Lees
haviing a party!
Cookbook author and TV personality
Katie Lee shares her fa ff vorite appetizer
recipes aand tips for stress-free entertaining
57 30-mminute main dish
Yo YY u needd just a half hour or less to put
these priize-winning dinners on your table!
69 Ameericas
bestt-loved recipes
Get the $25,000 winning recipe and three
other fa ff bbulous finalists from our biggest
contest eever!
76 frighhtfully good
These sppooky foods promise a fun-filled
Halloweeen
84 decaadent cheesecakes
Lovely, yy luuscious and perfect for a gathering
My fondest
memories are always
around the dinner table.
Food is the great connector;
a good meal brings us all
together.
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Tradenarks by Hanton Beach Brands, lnc. A rghts reserved.
OCTOBER/ RR N // OV OO E VV MBER2009 taste tt of ee hom ff e mm .com_7
EDITOR IN CHIEF Catherine Cassidy
CREAT AA IVE DIRECTOR Ardyth Cope
FOOD DIRECTOR Diane We WW rner RD
EDITOR Ann Kaiser
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FOOD EDITOR Patricia Schmeling
ASSOCIAT AA E EDITOR Cheri Mantz
RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR Susan Uphill
EDITORIAL ASSISTA TT NTS Jane Stasik, Joanne Wied
EXECUTIVE ASSISTA TT NT Marie Brannon
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WEB COMMUNITY MANAGER Erik Bergstrom
TEST KITCHEN
TEST KITCHEN MANAGER Karen Scales
ASSOCIAT AA E FOOD EDITORS Alicia Bozewicz RD,
Tina Johnson, Marie Parker, rr Annie Rundle
RECIPE SPECIALIST Jenni Wa WW rren RD
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TEST KITCHEN ASSOCIAT AA ES
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THE READER S DI GEST ASSOCI ATI ON, I NC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
PRESIDENT, TT FOOD & ENTERTA TT INING
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PRESIDENT, TT GLOBAL CONSUMER MARKETING
Dawn M. Zier
THANKS
AND A LOT OF GIVING
Over dinner recently, yy I asked my daughters to share their
fa ff vorite memories of Thanksgiving meals.
Jackie, my 15-year-old, said, Mashed potatoes! And the time
Bobbie (our part Shih-tzu puppy) yy sat at the table with us. That
wa ww s pretty darn funny. yy Before dinner started, Bobbie jumped up
on my husbands chair just as he was snapping a photo of us
around the table. Bobbie smiled proudly, yy flashing her trademark
under-bite, right along with the rest of us. We WW laugh about that
snaggle-toothed grin every time someone tells the tale.
And from Jess, my college freshman: Cranberry sauce, and
how you can smell everything cooking even in the morning
when youre still in bed. And when food is passed around the
table, you make sure what you really like stops in front of you.
In other words, if no one actually asked for the cranberry sauce,
it would likely stay within Jess reach the entire dinner, where she could help herself at will.
Listening to their animated chatter, I realized that Thanksgiving is as much about the richness
of memories as it is about the moment. It also reminded me how much I lo ll ve vv making this
meal. Some of the dishes I serve are the same ones my mother made when I was young. Oth-
ers have been added along the way, yy and with them, new friends and new memories. Sharing
this meal has always been a way to thank people for simply being in my life.
Thats why Im excited about this issue. Its special because so many of the recipes represent a
Thanksgiving memory shared by someone like you. Plus, everything you need to prepare the
perfect holiday dinner is right here: how-tos and tips from our Te TT st Kitchen experts, incredible
recipes for the bird, fa ff mily-pleasing side dishes and luscious desserts theyll make room for.
Find a list of our Thanksgiving recipes on p. 4, plus a complete menu and timeline on p. 38.
Despite the daily challenges we fa ff ce, Thanksgiving should be a reminder of the blessings in
our lives. Many of you demonstrate your gratitudeduring the holidays and all year longby
giving back to others in need through food and cooking. Yo YY u inspired us to showcase this giv-
ing spirit in our Cooks Who Care column. But its grown into something much bigger.
In the new Cooks Who Care Edition of the Ta TT ste of Home Co CC okb kk ook, we celebrate stories of
caring and sharing in every chapter. And at cookswhocare.com, you can read about more
Ta TT ste of Home readers who have given thanks by giving backas well as learn how you might
turn your own love of cooking into an act of giving and inspire others by sharing your story. yy
Wa WW rm wishes for a most memorable Thanksgiving!
QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Ta TT ste of Home customer service,
P. PPO. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rp rr subscustomerca cc re rr @custhelp ll .com
table talk
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California and Italian Table Wine, 2009 Gallo Family Vineyards, Modesto, CA. All Rights Reserved.
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Ofelia: Were all time-starved these days so getting everyone together around the dinner table may not be possible every single
night. ough, I believe that sharing a meal together is one of the most important things that you can do with your family.
When my children were younger and still at home, we would aim to have family dinner at least a few nights a week.
Stephanie: I count myself lucky that my mom insisted on family dinners when I was growing up. I think that it really helped
me form a strong bond with my parents and brothers. It is a tradition that I strive to replicate now with my own family.
Q: nnvv voc cnvn1vu nNv vnvon:1v vnm::v n:1cn:s on 1nnu:1:oNs:
Ofelia: Id have to say my favorite tradition is planning out which family recipes to make. I love to cook with Stephanie and
her daughter, who has become quite the little kitchen helper and chef. We have such a good time in the kitchen together and
it usually ends with a milk and cookie treat for my granddaughter and a nice glass of wine for me and Steph. One recipe that
really makes the harvest season complete is our annual Sausage Polenta Lasagna Bake. is recipe is a favorite in our home
and we enjoy making it and especially sharing it with guests!
iii1:
Stephanie Gallo
3rd Generation
Family Member
iii1:
Ofelia Gallo
2nd Generation
Family Member
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ADVERTISEMENT
1nv on::o vnm::vs
sncsnov vo:vN1n
:nsnoNn nnxv
mnn:Nnnn snccv 1 jar (24 oz)
cnvm:N: mcsnnooms 10 ea, sliced
(baby bellas)
oN:oN ea, large, diced
o::vv o:: 3 Tbs
:1n::nN sncsnov 1 lb, bulk
(encasings removed)
vo:vN1n 2 (16 oz) tubes, cut into
-inch thick slices
vvs1o 4 oz
mozznnv::n cnvvsv 1 cup, shredded
vnnmvsnN cnvvsv cup, grated
Preheat oven to 375F. In a large skillet, heat 2
Tbs of olive oil over medium-high heat. Add
sausage to pan, breaking it up into pieces with
a wooden spoon, until slightly browned (dont
worry if sausage isnt fully cooked the
sausage will continue to cook later on).
Remove sausage from pan and saut mush-
rooms and onions in the remaining drippings.
When fully sauted, add sausage back into pan
and stir in marinara sauce. Simmer sauce on
low heat for 10 minutes to allow liquid to
evaporate. Remove sauce from stove and
divide into two equal parts. In a separate frying
pan, add one tablespoon of olive oil and sear
polenta slices until sides are slightly browned.
Set aside for assembly. Cover the bottom of a
12.5 x 9 casserole dish with half the polenta
slices. inly spread about half of the pesto
over the polenta. Cover polenta with half the
sausage and marinara mixture and cup of
Mozzarella cheese. Repeat the next layer with
polenta, pesto and sauce. Cover dish with foil
and bake in preheated oven for 25 minutes.
Remove, uncover, and top with remaining
Mozzarella cheese and sprinkle top with
Parmesan cheese. Return to oven, uncovered,
until cheese is melted and slightly golden,
about 5-7 minutes.
scoovs1vu w:Nv
Gallo Family Vineyards
Chardonnay or White Zinfandel
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10_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009 TOH FIELDEDITOR
JOINOUR TEAM! >>Love to cook? Love Ta TT ste of Home? Then you might be inter-
ested in becoming one of our volunteer Field Editors. If you would like to be considered,
please fill out the short application form at www. wwtasteofhome.com/apply
ERINDiPIERRO// TERRE HAUTE, IN
FA FF MILY LL STA TT T AA S: Husband Dominic, foot and ankle surgeon. Erin has
a degree in biology and is pursuing one in psychology. yy
Cooking is my fa ff vorite hobby, yy although it hasnt always been so. I was
a disastrous cook until I met my husband. His Italian heritage and enor-
mous appetite inspired me to become a good cook. Ta TT ste of Home has
helped me expand my cooking abilities in a way I could never have
imagined. Its the single, most valuable resource for cooks anywhere.
Im a voracious reader, a mediocre tennis player and a yoga enthu-
siast, but nothing gives me a better feeling than to prepare a dish for
someone that they truly enjoy. yy
ANGELAOELSCHLAEGER // TONGANOXIE, KS
FA FF MILY LL STA TT T AA S: Husband Michael; daughters Tia, 20 (son-in-law
Casey) yy ; Sydnee, 7; and McKinna, 6. Angela and Michael own a fa ff rm.
We WW live way out in the country, yy and as you know, w country cooks are
the best! My fa ff mily wants real food, and that means meat and potatoes.
During harvest and planting time, we have extra hands helping out and
extra mouths to feed. We WW raise corn, soybeans, wheat, hay and beef
cattle.
Im studying to become a registered nurse and love to bake good-
ies for my peers. Because Im a Field Editor, Im oft ff en asked to host
local cooking demonstrations.
MARIETTASLATER // THAY AA ER, MO
FA FF MILY LL STA TT T AA S: Husband Joe, a minister; three grown children, two
grandchildren. Marietta is a tour escort for a bus company. yy
The first thing I learned to bake was homemade bread, and I taught
my daughters and son just like my mom taught me. As a preachers
wife, I have lots of opportunities to cook for various functions, includ-
ing a monthly potluck. Imtrying to cook more nutritiously, yy using brown
rice, whole grain pasta and low-fat dairy products. My specialty is
desserts, so we do indulge once in a while. When Im not cooking or
traveling, I enjoy reading culinary mysteries.
MARI ANNE WARREN// MILT LL ON, WI
FA FF MILY LL STA TT T AA S: Husband Jim, three grown sons, three grand-
daughters. Mari Anne and her husband are both retired.
My interest in cooking began when my mother, sister and I shared
cooking responsibilities at our home in Lake Geneva. To TT this day, yy I still
love to cook and bake. Jimand I eat most meals at home, and all of the
fa ff mily comes home frequently for dinner. We WW also love to entertain.
J im and I take care of our sons hardware store greenhouses from
April to July. yy This past summer, I hosted a day camp for our grand-
daughters one day a week. We WW cooked, did craft ff s, swamand took short
field trips.
tt
field editor spotlight
Good to
the last
drop.
Every
Maxwell
House
is
custom
roasted
so
every
is full of
flavor.
2009 Kraft Foods
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Good to the last drop.
2009 Kraft Foods
Freshness
has a
new
sound.
Editorial Assistant
Jane Stasik has her
finger on the pulse
of TOH readers
through postal and
E-mail. Shes
waiting to hear
from you!
kitchen chat
DEAR JANE
Right befo ff re the holiday season starts, I take inventory rr of all my herbs
and spices. I want to make sure theyre fr ff esh and the quantity suff ff i ff cient
fo ff r all the cooking and baking Ill do in the next fe ff w months. When I buy
spices, I write the date on the bottom of the jars so I know what to keepp
and what to discard.
Here are a fe ff w tips fr ff om our Te TT st Kitchen: Withh proper storage, you
can keep dried herb r s and ground spices fo ff r up too 6 months. Whole
spices can be stored fo ff r 1 to 2 years. They can bbe used if they are
older, but the fl ff avors might not be as intense.
SUPER SAUCE
Reader Connie Dell of Berkeley Springs, WV WW was curi-
ous about the kind of barb r ecue sauce we used to
make the contest-winning Secrets in the Sauce
BBQ Ribs in the Au AA g/ gg Sept issue. Our Te TT st Kitchenn
used KCMasterpiece. It just so happens that Editorr
Ann Kaiser used the same brand to make them aat
her houseand they were a huge hit!
Got a question or comment? Drop me a line att
DearJ r ane@tasteofh ff ome.com. See you next time!
Afattening,
worthless starch
with empty
calories?
Guess Again.
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Its time to peel back the truth.
MONKEYINGAROUND
Just wanted to send in a photo of
my 9-year-old son, Gabe, making
the cover recipe fr ff om your Fun
Foods special newsstand edition.
He loves to cook, and Ta TT ste of o
Home is a big hit with him.
Lorelei Conrad
LETHBRIDGE, AB
SNEAKPEEK
My children (below) love to be my
baking assistants. Most recently, yy
it was the Cinnamon Biscuit
Peach Cobbler (Aug/ gg Sept). I think
they had more fu ff n making it than
eating it, which worked out just
fi ff ne fo ff r the rest of us who
couldnt wait to indulge! Thanks
fo ff r another great recipe!
Alli Boguszewski
OCONOMOWOC, WI
FUNFAMILYGIFT
Last year, my twin brother and I bought Ta TT ste of o Home fo ff r
my mom. We WW re 12 years old, and every rr week one of us gets
to pick out and make a meal fo ff r the fa ff mily fr ff om the mag-
azine. We WW made Stuff ff e ff d Burgers (J (( une/J / uly) fo ff r our cook-
out. They were very rr good! Thank you fo ff r your fu ff n recipes.
J essica Va VV lentin
CARROLT LL ON, IL
LOVE
LETTER!
Each issue, one
lucky reader will
receive a TOH
apron for sending in our
favorite love letter of the
month. Jessica, your apron is
on its way!
CONTEST KEEPERS
Wo WW w! Ive already made seven of
the contest recipes fr ff om the
Au AA g/ gg Sept issue, and theyve all been
declared keepers! The fi ff rst week-
end I had the magazine, we tried
the Grilled Shrimp with Apricot
Sauce and the winning ribs (Se-
crets in the Sauce BBQ Ribs) fr ff om
the 5-Ingredient Recipe contest.
The ribs were especially loved at
my house. Ive never been let down
by your magazine and look fo ff rward
to checking my mailbox!
Karen Greeson
TEMPLE, TX
Sorry! The Fun Foods
newsstand edition is
sold out. But you can
find the Monkey
Cupcakes recipe at
tasteofhome.
com/plus
MORE!
Actually, a medium-size spud has
only 110 calories, is naturally fat
free, high in vitamin C and packs
more potassium than a banana.
*
So a little respect please.
Peel back the truth about this budget-friendly, naturally fat-free food
and dig up simple 10-minute microwave recipees at potatogoodness.com
with skin. *Potato wit
Chef Tyler Florence
advertisement
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For even more ways to enjoy cranberries, visit www.OCEANSPRAY.COM
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Swanson
is the only canned broth thats 100% natural the others add MSG
.
Flavored with garden vegetables and sun-drenched herbs.
Among major brands. In Swanson, a small amount of glutamate occurs naturally in yeast extract.
2009 CSC Brands LP. College Inn is a registered trademark of Del Monte Foods. Butterball is a registered
trademark of Butterball, LLC. Sweet Sue is a registered trademark of Bumble Bee Foods, LLC.
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Idlove tomake my holiday table more
special by using clothnapkins. HowcanI
foldthemtomake themlookfancy?
Thelma Barrett // BELDEN, MS
Q
1
2
3
W
hen Dan and Carol Wil-
son fr ff om DeKalb, IL de-
cided to update the
kitchen in their 45-year-old house,
they wanted to bring the outdoors
in. Av AA id gardeners, theWi WW lsons had
created a yard fu ff ll of fl ff owers and
fe ff rnsnot to mention Wilsons
Creek, a fi ff sh-stocked pond and
stream. Wi WW th such amazing garden
beauty right beyond their back
doorstep, they wanted to enj n oy it
even when they were indoors.
A retired electrician and
wannabe architect, Dan draft ff ed
some possible fl ff oor plans fo ff r their
dream kitchen. Thinking they
should get a pros advice, they vis-
ited a fe ff w designers, too, but ulti-
mately went with one of Dans
original plans.
Dans remodeling handiwork did
not end with the design. He also
did the electrical, plumbing and
ductwork, as well as laying the
hardwood and tile fl ff ooring. One
personalized touch Dan added to
the kitchen was a built-in docking
station fo ff r Carols iPod. I wanted
to incorporate speakers through-
out the house, says Dan. Wi WW th the
docking station, I can hook up the
iPod and play it throughout the
OPEN
HOUSE ttttttttttttttttttttttttttttttttttooooooooooooooooooooooooooooooooooooooooouuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuurrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy mmmmmmmmmmmmmmmmmmmmmmmm kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccchhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
room with a view
22_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
A bevy of windows showcase this homes backyard beauty
EXTRA!
For Dan and Carols
favorite recipe and
more photos, visit
tasteofhome.com/
wilson
MORE!
Dan and
Carol Wilson
DE KALB, IL
again! she says with a laugh.
In the end, though, the shivering
and sweat paid off ff , ff in the fo ff rm of a
beautifu ff l space. Large windows
and glass doors let in tons of natu-
ral light and create an open con-
cept so guests sitting in other
areas of the house fe ff el connected
to the kitchen. We WW both love to
cook, so we do a lot of entertain-
ing, Carol notes. And the large
granite-topped island seats fo ff ur,
which is convenient when the
grandkids visit.
As fo ff r bringing the outdoors in?
When Im standing at my sink, I
see many of our fl ff owers, Carol
says. A nd when Im at the range, I
can see the gardens to the left ff and
right, and the pond and stream di-
rectly ahead. Mission beautifu ff lly
accomplished.
house and yard.
From start to fi ff nish, the proj o ect
took about 11 months, and the
couple was without heat during a
fr ff igid Illinois winter. It got a bit
fr ff osty, yy Dan chuckles. With no
working kitchen, they had to set
up a makeshift ff one in their utility
room. And because the renovation
included destruction of their laun-
dry room, Carol became a regular
at the local laundromat. Not
something I ever want to do
OCTOBER/ RR N // OV OO E VV MBER2009 taste tt of ee hom ff e mm .com_23
HAVE A DREAM
KITCHEN?
We WW d love to see what
youve done with the
place! Send photos of
your kitchen (before
and aft ff er, if you have
them) and your fa ff mily
to editors@taste
ofhome.com.
If we feature your
kitchen in the maga-
zine, youll earn $250.
THE WILSONS TIP
>>
ont settle for standard designs. Really
think about how you will use the space. Dont let someone tell you
what the in thing isget what you want and need.
With all this natural light, washing dishes and cooking dinner doesnt seem
like a chore. The built-in iPod dock creates music at the touch of a button.
24_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
OPEN
HOUSE special occasion // thanksgiving dinner
a meal
to remember
A house full of family and friendsa table
filled with fabulous fooda memorable
Thanksgiving Day
BRINEDGRILLED
TURKEY BREAST
EVERYTHING STUFFING
HONEY & CHERRY
CHUTNEY (P. 26)
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_25 TOH FIELD EDITOR
brined grilled
turkey breast
PREP: 20MIN. + CHILLING
GRILL: 1-1/4 HOURS + STA TT NDING
YIELD: 6 SERVINGS.
Tina Repak-Mirilovich
JOHNSTOWN, PA PP
Once you taste this mouth-watering
bird, youll never oven-roast your
holiday turkey again!
2 qt. cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 Tbsp. whole peppercorns
1 boneless skinless turkey breast
half (2 to 3 lbs.)
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium
soy sauce
3 Tbsp. lemon juice
2 Tbsp. honey
3 garlic cloves, minced
1/4 tsp. dried thyme
1/4 tsp. crushed red pepper
flakes
In a large saucepan, combine 1 qt.
water, rr salt, brown sugar and pepper-
corns. Bring to a boil. Cook and stir
until salt and sugar are dissolved.
Remove from the heat. Add the
remaining cold water to cool the
brine to room temperature.
Place a large resealable plastic bag
inside a second plastic bag; add
turkey breast. Carefully pour cooled
brine into bag. Squeeze out as
much air as possible; seal bags and
turn to coat. Place in a pan. Refrig-
erate for 4-6 hours or overnight.
Prepare grill for indirect heat, using
a drip pan. Meanwhile, combine
basting sauce ingredients. Place tur-
key over drip pan and grill, covered,
over indirect medium heat for 1-1/4 //
to 1-1/2 hours or until a meat ther-
mometer reads 170, basting occa-
sionally with sauce. Cover and let
stand for 10 minutes before slicing.
EDITORS NOTE: This recipe was tested with
Morton brand kosher salt. It is best not to use a
prebasted turkey breast for this recipe. However, rr
if you do, omit the salt in the recipe.
everything
stuffing
PREP: 30MIN. COOK: 3 HOURS
YIELD: 9 SERVINGS
Bette Vo VV tral // // BETHLEHEM, PA PP
1/2 lb. bulk Italian sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed corn bread
stuffing
1/2 cup chopped toasted
chestnuts or pecans
1/2 cup minced fresh parsley
1 Tbsp. minced fresh sage or
1 tsp. rubbed sage
1/8 tsp. salt
1/8 tsp. pepper
1-3/4 cups sliced baby portobello
mushrooms
1 pkg. (5 oz.) sliced fresh shiitake
mushrooms
1 large onion, chopped
1 medium apple, peeled and
chopped
1 celery rib, chopped
3 Tbsp. butter
1 can (14-1/2 oz.) chicken broth
In a large skillet, cook sausage over
medium heat until no longer pink;
drain. Place in a large bowl. Stir in
the stuff ff ing cubes, corn bread
stuff ff ing, chestnuts, parsley, yy sage,
salt and pepper.
In the same skillet, saute the mush-
rooms, onion, apple and celery in
butter until tender. Stir into stuff ff ing
mixture. Add enough broth to
reach desired moistness. Tr TTansfer
to a 5-qt. slow cooker. Cover and
cook on low for 3 hours, stirring
once.
SLOWCOOKER
SAVVY
Make the most of this handy
appliance on Thanksgiving and
at other special dinners with
these helpful Test Kitchen tips:
>>Use your slow cooker to hold
cooked, sliced turkey until serv-
ing. Simply pour a small amount
of chicken or turkey stock over
the meat and keep it warm on
the low setting.
>>Cook your favorite stuffing
recipe on low for about 3 hours,
stirring once during cooking. If
the stuffing looks too dry, add a
small amount of chicken broth.
For stuffing recipes that call for
egg, use egg substitute or elimi-
nate the egg.
>>Make mashed
potatoes early and
keep them warm on
the low setting.
Theyll keep well for
about 2 hours.
>>Pouring gravy into a small
slow cooker keeps it warm and
frees up the range. Just move
the cooker to the buffet table
to keep the gravy piping hot
through dinner.
>>Cook your favorite green
bean casserole on the low set-
ting, stirring once. Before serv-
ing, sprinkle French-fried onion
rings over the top.
>>A sweet potato bake also
cooks perfectly on the low set-
ting, in about 4 hours. Because
marshmallows sprinkled over
the casserole will not brown, try
sprinkling granola on top instead.
>>If you are serving
Thanksgiving dinner
buffet-style, bring all
the slow cookers to
the table to keep your
meal perfectly hot!
BETTES TIP:
You can make
the stuffing a
day ahead, but
dont stuff the
bird until just
before roasting.
This recipe
can be easily
doubled.
TEST KITCHENTIP:
Be sure to refrigerate or freeze
your turkey within 2 hours of
cooking to protect your family
from foodborne illness.
WENDY STENMAN // TOH TEST KITCHEN
26_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
honey & cherry chutney
PREP/ P TOTA TT L TIME: 30MIN.
YIELD: 2 CUPS
Kitty tt Stout // // MADISON, OH
This rich relish is a nice change from
cranberry sauce and complements
turkey so well. Be prepared with
extra copies of this recipeone bite
and everyone will ask for it!
1 can (14-1/2 oz.) pitted tart
cherries, undrained
1/2 cup raisins
1/2 cup honey
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup chopped walnuts
1 Tbsp. cornstarch
1 Tbsp. water
In a small saucepan, bring the first
seven ingredients to a boil. Reduce
heat; simmer, uncovered, for 15
minutes or until slightly thickened.
Stir in walnuts.
Combine cornstarch and water
until smooth. Stir into the pan.
Bring to a boil; cook and stir for
2 minutes or until thickened.
taste-of-fall salad
PREP/ P TOTA TT L TIME: 25 MIN.
YIELD: 6 SERVINGS
Kristin Kossak // // BOZEMAN, MT
When my parents visited over the
holidays, I made them this wonderful
salad one night. It turned into every
nights first course.
2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 Tbsp. sugar, divided
1 pkg. (5 oz.) spring mix salad
greens
1/4 cup olive oil
1 tsp. Dij i on mustard
1/8 tsp. salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan
cheese
In a large heavy skillet, cook the
pecans, 2 Tbsp. vinegar, cayenne
and cinnamon over medium heat
until nuts are toasted, about 4 min-
utes. Sprinkle with 1 Tbsp. sugar.
Cook and stir for 2-4 minutes or
until sugar is melted. Spread on
foil to cool.
Place salad greens in a large bowl.
Combine the oil, mustard, salt and
remaining vinegar and sugar; driz-
zle over greens and toss to coat.
Arrange the greens, pear slices and
pecans on six salad plates. Sprinkle
with cheese.
winter squash
souffle bake
PREP: 15 MIN. BAKE: 55 MIN.
YIELD: 5 SERVINGS
Christine Omar
HARW RR ICH PORT RR , T MA
With its beautiful golden color, this
savory souffle is a feast for your eyes
and taste buds. Its perfect for your
Thanksgiving tableor any other
autumn occasion.
4 eggs
2 pkg. (12 oz. each) frozen
cooked winter squash, thawed
1/4 cup butter, melted
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. grated orange peel
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Separate eggs. Let eggs and
squash stand at room temperature
for 30 minutes. Grease a 1-1/2-qt.
souff ff le dish and lightly sprinkle
with flour; set aside.
In a large bowl, combine the egg
yolks, squash, butter, brown sugar,
salt, orange peel, nutmeg and
pepper.
In a large bowl with clean beaters,
beat egg whites until stiff ff peaks
form. With a spatula, stir a fourth of
the egg whites into squash mixture
until no white streaks remain. Fold
in remaining egg whites until com-
bined. Tr TTansfer to prepared dish.
Bake at 350 for 55-60 minutes or
until the top is puff ff ed and center
appears set. Serve immediately. yy
TURKEY&
TRIMMINGS
For more delicious
holiday recipes, visit
tasteofhome.
com/thanksgiving
MORE!
TEST KITCHEN
TIP:
Pecans and
walnuts are a
great flavor
addition to
recipes and
provide natural
antioxidants
believed to
reduce the risk
of cancer and
coronary heart
disease.
ALICIABOZEWICZ, R.D.
TOH TEST KITCHEN
OH FIELDEDITOR
tverg =eo is o cpcrtuitg`
Looking for a quick, new meal idea? Its easy to make
any number of family favorites like Chicken & Broccoli
Alfredo when you start with Knorr Sides.
Every meal is an oportunity.
For additional recipe ideas visit us at
letsmakeknorr.com
Knor
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For even more ways to enjoy cranberries,
visit www.OCEANSPRAY.COM
8;;=<JK@M< =C8MFI
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advertisement
30_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
sweet potato pie &
maple praline sauce
PREP: 20MIN. BAKE: 1 HOUR+ COOLING
YIELD: 10 SERVINGS (1-2/3 CUPS SAUCE)
Rosemary rr Johnson // // IRONDA DD LE, AL
Pastry for 1 single crust pie (9 in.)
1-1/4 cups sugar, divided
1 cup chopped pecans
1 tsp. ground cinnamon
4 eggs, beaten
1 cup mashed sweet potatoes
3/4 cup buttermilk
1/4 cup butter, melted
1/4 cup maple syrup
1 tsp. maple flavoring
1/4 tsp. ground cloves
SAUCE:
1/2 cup butter, cubed
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
1 tsp. maple flavoring
1/4 cup sour cream
Line a 9-in. deep-dish pie plate
with pastry; trim and flute edges.
In a small bowl, combine 1/4 cup
sugar, pecans and cinnamon;
sprinkle evenly into pastry shell.
Set aside.
In a large bowl, combine the eggs,
sweet potatoes, buttermilk, butter,
syrup, maple flavoring, cloves and
remaining sugar. Pour over pecan
layer.
Bake at 350 for 60-70 minutes or
until a knife inserted near the cen-
ter comes out clean. Cover edges
with foil during the last 15 minutes
to prevent overbrowning if neces-
sary. yy Cool on a wire rack.
For sauce, in a small heavy skillet,
melt butter. Add pecans; cook over
medium heat until toasted, about
4 minutes. Add the sugar, syrup
and maple flavoring; cook and stir
for 2-4 minutes or until sugar is
dissolved. Remove from the heat;
stir in sour cream. Serve with pie.
spiced apple-cranberry
crepes
PREP: 30MIN. + CHILLING
COOK: 45 MIN.
YIELD: 11 SERVINGS
Shannon Oetter // // CHICAGO, IL
Im a newlywed and love to come
up with recipes. I created this creamy
dessert when I invited friends for a
winter brunch. It is so good!
6 cups chopped peeled tart
apples
1 cup fresh cranberries
3/4 cup sugar
1 Tbsp. apple pie spice
1-1/2 tsp. grated orange peel
1/2 tsp. dried lavender flowers
1/4 cup butter
CREPES:
2 eggs, beaten
2 cups milk
2 Tbsp. butter, melted
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 carton (8 oz.) Mascarpone
cheese
Confectioners sugar, optional
In a large skillet, saute the apples,
cranberries, sugar, pie spice, or-
ange peel and lavender in butter
until fruit is tender. Set aside.
In a large bowl, combine the eggs,
milk, butter and vanilla. Combine
the flour, sugar, salt and baking
powder; add to egg mixture and
mix well. Cover and refrigerate for
1 hour.
Heat a lightly greased 8-in. non-
stick skillet; pour 2 Tbsp. batter
into the center of skillet. Lift ff and
tilt pan to evenly coat bottom.
Cook until top appears dry; turn
and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with
remaining batter, greasing skillet as
needed. When cool, stack crepes
with waxed paper or paper towels
in between.
Spread each crepe with 2 tsp.
cheese; top with 3 Tbsp. apple
mixture and roll up. Dust with con-
fectioners sugar if desired. Serve
immediately. yy
EDITORS NOTE: Dried lavender flowers are
available from Penzeys Spices. Call 1-800/74 77 1-
7787 or visit www.penzeys.com
TEST KITCHENTIP:
Its important for crepe batter to reach
the right consistency. It should be similar
to that of heavy whipping cream.
JENNI WARREN // TOH TEST KITCHEN
OPEN
HOUSE casual entertaining
Katie Lee
is hosting a party!
OCTOBER/ RR N // OV OO E VV MBER2009 taste tt of ee hom ff e mm .com_31
TOH: Katie Lee, whats your
secret to making guests feel at
homeand not getting stressed
out yourselfwhen youre
entertaining?
KATIE LEE: I like to keep things
comfortable, with a touch of
elegance. With some careful
planning, my parties are not
only fun for my guests but for
me as well.
From designing the menu to
preparing the food, from getting
dressed to welcoming my guests,
I think of it as a pleasure.
TOH: What inspires you to plan
a party?
KATIE LEE: Its important to
celebrate special occasions and
everyday occasions. I usually
serve food buffet-style or family-
style. For a buffet, I like to have
a sit-down appetizer, then let
guests serve themselves for the
rest of the meal.
But Ive found that a casual,
impromptu party any day can be
just as successful. You can make
a few snacks and watch a foot-
ball game with friends, or light a
fire and have a pot roast with the
family on a chilly Sunday night.
TOH: In todays economy, some
people might say entertaining is
expensive and frivolous. What
do you think about that?
KATIE LEE: Many people are
watching their budgets and
finding more economical ways
to have a party. You dont have
to serve expensive food. Plan
something simple, using sea-
sonal foods. Or make it a potluck.
One of the best gatherings Ive
hosted was an easy, inexpensive
chili party for about 20 friends. I
made three kinds of chilibeef,
chicken and veggieand set out
toppings like grated cheese,
green onions and sour cream.
Its more about getting together
than serving an expensive meal.
FIND KATIE LEES FAVORITE PARTY
RECIPES AND A HANDY CLIP-&-KEEP
ENTERTAINING SECTION ON THE
FOLLOWING PAGES >>
Cookbook author
Katie Lee tells
how she makes
guests feel
welcome!
Get out of the kitchen. Get into the party.
Make Party Mix!
Five recipes. Fifteen minutes. Lots of wows.
Original Chex
Mix Chex
Muddy Buddies
2
O
O
O
e
n
e
r
a
l
M
i
l
l
s
chicken lettuce cups
Katie Lee
Adults and kids alike enjoy the make-it-yourself aspect
of these festive appetizers.
wild mushroom soup
cappuccino
Katie Lee
With a dollop of whipped cream, this creamy soup
looks like a frothy cappuccino.
S
H
R
I
M
P
P
O
T
S
T
I
C
K
E
R
S
W
I
T
H
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/
G
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G
E
R
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M
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A
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1/2 lb. shrimp, peeled
and deveined
1/4 cup scallions, thinly
sliced
1 large egg, lightly
beaten
1/2 tsp. kosher salt
1/4 tsp. freshly ground
black pepper
24 to 30 round wonton
(or gyoza) wrappers
4 Tbsp. canola oil
DIPPING SAUCE:
3 Tbsp. freshly
squeezed lemon juice
2 Tbsp. soy sauce
1 Tbsp. barbecue sauce
1 tsp. ginger, freshly
grated
1 tsp. toasted sesame oil
1 scallion, thinly sliced
PREP: 25 MIN. COOK: 15 MIN.
YIELD: 6-8 SERVINGS
In a food processor, pulse shrimp until ground. Tr TTansfer to a mix-
ing bowl. Add scallions, egg, salt and pepper.
Place 1 level tsp. shrimp mixture onto each wonton wrapper. Brush
edge with water and fold into a half moon to seal.
In a large skillet, heat 2 Tbsp. oil over medium-high
heat. Add half of the dumplings seam side up and
cook 2 minutes. Add 1/4 cup water, cover and let
steam 3 to 4 minutes. Cook the dumplings a few min-
utes longer with the lid off ff if they are sticking to the
pan. Repeat with other half of the dumplings.
For dipping sauce: Whisk lemon juice, soy sauce,
barbecue sauce, ginger and sesame oil. Stir in scallion.
Katies Tip:
Use uncooked
pot stickers to
make wonton
soup. Drop
them in boiling
chicken broth
combined with
the left ff over
dipping sauce.
tasteofh ff ome.com
S
M
O
K
E
D
S
A
L
M
O
N
-
D
I
J
O
N
/
/
C
R
M
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F
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A
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S
REP: 20 MIN. + CHILLING COOK: 10 MIN.
YIELD: 6 SERVINGS (A (( BOUT 50 PIECES)
3 Tbsp. crme fraiche
2 Tbsp. Dij i on mustard
1 Tbsp. honey
1 Tbsp. freshly squeezed
lemon juice
1 Tbsp. fresh dill, minced
(plus more for garnish)
Sliced pumpernickel
bread
1/2 lb. smoked salmon,
thinly sliced
In a small bowl, combine crme fraiche, Dijon, honey, yy lemon juice
and dill. Chill at least 4 hours, until serving time.
Cut crusts from pumpernickel. Use a 1-1/2-inch round
cookie cutter to cut bread into circles. Lightly toast.
Spread Dijon mixture onto pumpernickel. To TT p with a
piece of salmon and garnish with dill.
Katies Tip:
To TT save time,
make the Dijon
crme fraiche
the day before
and assemble
the canaps just
before serving.
34_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV OO E VV MBER2009
tasteofh ff ome.com
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/
C
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W
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S
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Mix
5 Recipes. 15 Minutes. Lots of wows!
*Online public voting will take place from 9/15/0910/15/09. NO PURCHASE NECESSARY. YOU MUST BE 18 YEARS OF AGE OR OLDER TO PARTICIPATE. For rules, visit ChexRecipeContest.com. Ends 10/15/09.
Make them!
Taste them!
VOTE!
*
Go to
ChexRecipeContest.com
to vote now!
Choose your favorite recipe from 5 delicious nalists.
YOU decide the next
PARTY MIX WINNER!
Cinnamon-Apple
Chex Mix
2
0
0
9
G
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36_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009
KATIE LEES CLIP-&-KEEP GUIDE TO
EFFORTLESS ENTERTAINING
CREATE AN
INVITINGATMOSPHERE
a TT ke some time to tidy up your guest
bathroom. Put out fresh hand towels,
soap, plenty of toilet tissue and a small
flower arrangement.
SET THE
MOOD
Everyone looks
better in candle-
light! Always use
unscented
candles so every-
one can enjoy the
delicious aroma of
food cooking in
the kitchen.
To watch the Taste
of Home interview
with Katie Lee,
visit taste
ofhome.com/
katielee
MORE!
ABOUT KATIE LEE: Raised in a close-knit, rural West Virginia family, celebrity cook Katie Lee learned her craft from her grandmother who
taught me that good eating is not just about what you serve, its how you make your guests feel in your home. Now living in NewYork City,
Katie Lee describes her cooking and entertaining style as casual, comfortable, with a couture finish. She hosted Bravos Top Chef Season
1, appeared as a judge onThe Food Networks Iron Chef America and has authored two cookbooks, The Comfort Table and her newest, The Com-
fort Table: Everyday Occasions (available at ShopTasteofHome.com).
LETS PARTY!
Celebrate fa ff ll tastefully
with Co CC mfo ff rt Fo FF od fo ff r
Ca CC sual En EE tertain ii in ii g, a
fun cookbook with 82
empting recipes,
menus and more
om Ta TT ste of Home
and celebrity cook
Katie Lee. Dont wait
to celebrate! Pick up a copy at the
checkout counter of your fa ff vorite
retailer through Oct. 28.
GET CREATIVE
WITHTABLE DCOR
Traditional flowers are beautiful, but fruit,
seashells, leaves, vines or gourds make festive
centerpieces. Dress the table the night before,
and set out all of your serving dishes and utensils.
Katie Lee
SCHEDULE YOUTIME
Save an hour for yourself before guests arrive
to get ready. yy Ta TT ke time to put on your makeup
and pick out the perfect party outfit.
How you look truly aff ff ects how you feel.
Katie Lee
COOK SMART
Forr mmmooorrreee tttuurrkkeeyy tttiippss ffrrooommm oouurr TTee TTTT ssstt KKiiittttccchhheeennnn,,, vvvviiiissssiiitttt ttttaaaasssstttteeeeooooffffhhhhoooommmmeeee...ccccoooommmm////pppplllluuuussss
When should I defrost my
frozen turkey?
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will need to thaw it for aboutt 44 ddaaayyyyss iiinnnn
the refrigerator. Once thhawed, a
turkey may remain in the refrigerator
for 4 days beffore cooking.
Can I stuff the turkey the
night before?
We WW dont recccoommmmenddd stufff f inng the
tuurrkeeyyy thhee nniigghtt bbefforree bbaaking. It
couulddd ccaause a foodboorne illness.
How long should I roast
my turkey?
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to cheecckk thee teemmpperraattttuuuurrrree offf tttthhhheeee ddddrrrreeesssssss-
iingggg. Itt ssshhooulldd bbbee 16655.
TURKEYROASTINGTIMES
SIZE TIME(UNSTUFFED)
8 to 12 lbs. 2-3/4 to 3 hours
12 to 14 lbs. 3 to 3-3/4 hours
14 to 18 lbs. 3-3/4 to 4-1/4 hours
18 to 20 lbs. 4-1/4 to 4-1/2 hours
20 to 24 lbs. 4-1/2 to 5 hours
For stuffed turkeys of the same
weight, increase total cooking time
by 15 to 45 minutes.
ITS ALL IN THE TIMING
38_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
COOK
SMART menu planner
time to
give thanks
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quuuaalliity tiiimmmee llleeftt ff ttooo spppeeeeeeeennnnndddddd wwithhh lloovvved oooones.
TASTE OF HOME THANKSGIVINGMENU
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AFEWWEEKS BEFORE
Prepare two grocery rr listsone
fo ff r nonperishable items to pur-
chase now and one fo ff r perish-
ables to buy a fe ff w days befo ff re
Thanksgiving
Order a fr ff esh turkey, yy or buy and
fr ff eeze a fr ff ozen turkey
Plan your centerpiece
4 TO5 DAYS BEFORE
Thaw fr ff ozen turkey in a pan
in refr ff igerator (allow 24 hours
thawing fo ff r every rr 5 pounds)
2 TO3 DAYS BEFORE
Buy remaining groceries, includ-
ing the fr ff esh turkey if ordered
THE DAYBEFORE
Sharpen knives
Set dinner table and arrange
centerpiece
Pull out utensils and serving
dishes (add a note in each of
what fo ff od it will hold to aid
guests who want to help)
Make the Easy Pumpkin Pie; whip
the cream fo ff r garnish. Store both
in the fr ff idge
For the Ta TT ste-of- ff Fall Salad, cook
the pecans as directed; cool and
store in an airtight container.
Make the salad dressing; cover
and refr ff igerate
Assemble the Makeover Fancy
Bean Casserole, but dont sprinkle
with crumbs and almonds; cover
and refr ff igerate
Bake Scarborough Fair Stuff ff i ff ng;
cool, cover and refr ff igerate
THANKSGIVINGDAY
Put Herb-Roasted Tu TT rkey in the
oven at appropriate time
Cook sweet potatoes, and assem-
ble Sweet Potatoes & Apples
casserole; refr ff igerate
Tr TT ansfe ff r Scarborough Fair Stuff ff - ff
ing to a slow cooker to reheat fo ff r
serving
30 minutes befo ff re turkey is done,
remove Sweet Potatoes & Apples
and Makeover Fancy Bean Casse-
role fr ff om fr ff idge; sprinkle beans
with crumbs and almonds
Remove turkey fr ff om oven fo ff r
standing and carving. Bake
Makeover Fancy Bean Casserole
and Sweet Potatoes & Apples
Make Classic Tu TT rkey Gravy vv
Slice pears fo ff r Ta TT ste-of- ff Fall Salad;
stir dressing and assemble salad
Enj n oy your wonderfu ff l meal!
THANKSGIVING TIMELINE
For more holiday
ideas, visit
tasteofhome.com/
thanksgiving
MORE!
COOK
SMART healthy choices
wholesome
holiday
40_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
A nutritious take on
some family-favorite
side dishes
makeover fancy
bean casserole
PREP: 15 MIN. BAKE: 35 MIN.
YIELD: 6 SERVINGS
Venola Sharpe// CAMPBELLSVILLE, KY
My daughter gave me this wonder-
ful recipe, and Ive since shared it
with many of my friends.
3 cups frozen French-style green
beans, thawed
1 can (10-3/4 oz.) reduced-fat
reduced-sodium condensed
cream of chicken soup, undiluted
1-1/2 cups frozen corn, thawed
1 can (8 oz.) sliced water
chestnuts, drained
1 medium onion, chopped
1/2 cup reduced-fat sour cream
1/4 cup cubed reduced-fat
process cheese (Velveeta)
5 tsp. reduced-fat butter
1/3 cup crushed butter-flavored
crackers
2 Tbsp. slivered almonds
In a large bowl, combine the first
seven ingredients. Transfer to an
11-in. x 7-in. baking dish coated
with cooking spray. In a small
skillet, melt butter. Add cracker
crumbs and almonds; cook and stir
until lightly browned. Sprinkle over
the top.
Bake, uncovered, at 350 for 35-40
minutes or until heated through
and topping is golden brown.
Nutrition Facts: 2/3 cup equals 213 calories, 8 g fat
(3 g saturated fat), 17 mg cholesterol, 355 mg sodium,
32 g carbohydrate, 5 g fiber, 7 g protein.
Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.
EDITORS NOTE: This recipe was tested with
Land OLakes light stick butter.
DISCOVER 1/2 H
2 of 2
page 41
make-ahead
mashed potatoes
PREP: 40MIN. + CHILLING
BAKE: 50MIN.
YIELD: 12 SERVINGS (3/4 CUP EACH)
Marty tt Rummel
TROUT LAKE, WA WW
This light, holiday staple is a time-
saverno more frantically whipping
the potatoes while hungry family and
guests hang around the kitchen!
5 lbs. potatoes, peeled and cut
into wedges
1 pkg. (8 oz.) reduced-fat cream
cheese, cubed
2 egg whites, beaten
1 cup (8 oz.) reduced-fat sour
cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter, melted
Place potatoes in a large saucepan
and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-
20 minutes or until tender. Drain.
In a large bowl, mash potatoes with
cream cheese. Combine the egg
whites, sour cream, onion powder,
salt and pepper; stir into potatoes
until blended. Tr TTansfer to a greased
3-qt. baking dish. Drizzle with but-
ter. Cover and refrigerate overnight.
Remove from the refrigerator 30
minutes before baking. Cover and
bake at 350 for 50 minutes. Un-
cover; bake 5-10 minutes longer or
until a thermometer reads 160.
Nutrition Facts: 3/4 cup equals 220 calories, 7 g fa ff t
(4 (( g saturated fa ff t), 22 mg cholesterol, 316 mg sodium,
32 g carbohydrate, 3 g fiber, 7 g protein.
Diabetic Exchanges: 2 starch, 1 fa ff t.
sangria gelatin dessert
PREP: 15 MIN. + CHILLING
YIELD: 6 SERVINGS
Our Test Kitchen came up with this
festive finale. White wine gives it a
refreshing twist, but feel free to sub-
stitute diet white grape juice instead.
1 pkg. (.3 oz.) sugar-free lemon
gelatin
1 pkg. (.3 oz.) sugar-free
raspberry gelatin
1-1/2 cups boiling water
1 cup cold water
1 cup white wine
1 can (11 oz.) mandarin oranges,
drained
1 cup fresh raspberries
1 cup green grapes, halved
In a large bowl, dissolve gelatins
in boiling water. Let stand for 10
minutes. Stir in cold water and the
wine; refrigerate for 45 minutes
or until partially set.
Fold in the oranges, raspberries
and grapes. Tr TTansfer to six large
wine glasses, 1 cup in each. Refrig-
erate for 4 hours or until set.
Nutrition Facts: 1 serving equals 95 calories, trace fa ff t
(trace saturated fa ff t), 0 cholesterol, 83 mg sodium, 13 g
carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchange: 1 fruit.
DIET-
CONSCIOUS?
Youll find more
light recipes at
tasteofhome.
com/healthy
MORE!
COOK
SMART spice rack
SAGE ADVICE
42_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
This old-world seasoning lends its distinctive
flavor to Thanksgiving favorites
DIDYOUKNOW?
Throughout history, sage has been used
as a cure-all for just about every ailment
imaginable. It was even recommended
for warding off evil!
TASTE & AROMA:
Sage has a somewhat bitter flavor and
musky scent. Well-known as a stuffing
ingredient, its also used to season pork,
veal, poultry and root vegetables.
SHELF LIFE
For best flavor, use dried sage within 6
months. To freeze fresh leaves, wash and
pat dry, remove leaves from stems and
pack loosely in freezer bags for up to 1
year. Freezing will intensify the flavor.
scarborough fair
stuffing
PREP: 30MIN. BAKE: 25 MIN.
YIELD: 9 SERVINGS
April Greenwood // // LAKEWOOD, CO
A variety of types and textures of
breads is key to making this scrump-
tious herb stuffing. For a delicious
variation, you can add cooked
sausage or pine nuts.
10 cups torn assorted breads,
such as French, whole wheat, rye,
pumpernickel and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 Tbsp. minced fresh rosemary
2 Tbsp. minced fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 can (14-1/2 oz.)
reduced-sodium chicken broth
1/2 cup butter, melted
In a large bowl, combine the
breads, herbs, salt and pepper.
Combine the eggs, broth and but-
ter; add to bread mixture and stir
until moistened.
Tr TTansfer to a greased 13-in. x 9-in.
baking dish. Bake, uncovered, at
350 for 25-30 minutes or until a
thermometer reads 160.
EDITORS NOTE: This recipe may also be dou-
bled to stuff ff a 14-lb. turkey (use 1/2 cup egg
substitute in place of the 2 eggs). Bake until
a meat thermometer reads 180 for the turkey
and 165 for the stuff ff ing.
herb-roasted turkey
PREP: 20MIN.
BAKE: 3-1/4 HOURS + STA TT NDING
YIELD: 14 SERVINGS
1/2 cup olive oil, divided
4 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1 turkey (14 to 16 lbs.)
8 fresh sage leaves plus 4 fresh
sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips
In a small bowl, combine 1/4 cup
oil, garlic, salt and pepper. With
fingers, carefully loosen skin from
the turkey breast; rub mixture
under the skin. Place sage leaves
and two thyme sprigs under the
skin. Secure skin to underside of
breast with toothpicks.
Cut onions into wedges and the
celery, yy carrots and parsnips into
2-in. lengths. Place about a fift ff h
of the onions, celery and carrots
in the turkey cavity; add sprigs and
remaining thyme. Place remaining
vegetables in a roasting pan. Place
turkey, yy breast side up, over vegeta-
bles. Brush with remaining oil.
Bake at 325 for 3-1/4 to 3-3/4
hours or until a meat thermometer
reads 180, basting occasionally
with pan drippings. Cover loosely
with foil if turkey browns too
quickly. yy Cover and let stand for
20 minutes before carving turkey. yy
Discard vegetables; use drippings
to make gravy. yy
OCTOBER/ RR N // OV OO E VV MBER2009 taste tt of ee hom ff e mm .com_43
HOW-TO:
Place fresh
herbs under
turkey skin:
SAGE
& MORE
For more ways to
use this herb, go
to tasteofhome.
com/plus
MORE!
The turkey is
the star but this
savory Thanksgiving
side dish is the
perfect complement.
Ocean Spray
Craisins
dried
cranberries add
a lively burst
of avor.
GLK 8 E<NKN@JK FE
?FC@;8P J@;< ;@J?<J
advertisement
Chef Tyler Florence
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For even more ways to enjoy cranberries,
visit www.OCEANSPRAY.COM
pear harvest salad
PREP/ P TOTA TT L TIME: 25 MIN.
YIELD: 6 SERVINGS
Nancy Prewitt // // BEAV AA ERT RR ON, OR
2 pkg. (5 oz. each) spring mix
salad greens
4 cups cubed cooked
turkey breast
2 medium pears, sliced
1 medium ripe avocado,
peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
DRESSING:
6 Tbsp. cider vinegar
1/4 cup olive oil
3 Tbsp. honey
1 tsp. Dij i on mustard
1/2 tsp. salt
1/4 tsp. pepper
TOPPINGS:
1/2 cup crumbled blue cheese
1/2 cup honey-roasted
sliced almonds
Divide spring mix among six plates.
To TT p with turkey, yy pears, avocado,
pomegranate seeds and onion.
Whisk the dressing ingredients;
drizzle over salads. Sprinkle with
cheese and almonds. Serve imme-
diately. yy
cranberry-kissed
pork chops
PREP/ P TOTA TT L TIME: 25 MIN.
YIELD: 6 SERVINGS
Betty tt Nichols // // EUGENE, OR
I enjoy creating dishes like this for
my health-conscious family. I serve
these succulent chops over cooked
noodles or fluffy white rice.
6 boneless pork loin chops
(5 oz. each)
1/4 tsp. coarsely ground pepper
1/3 cup jellied cranberry sauce
4-1/2 tsp. stone-ground mustard
3 Tbsp. dried cranberries
2 Tbsp. raspberry vinegar
Sprinkle pork chops with pepper. In
a large skillet coated with cooking
spray, yy brown chops on both sides
over medium-high heat. Combine
cranberry sauce and mustard; spoon
over chops. Reduce heat; cover and
cook for 6-8 minutes or until a meat
thermometer reads 160.
Remove chops and keep warm.
Add cranberries and vinegar to
skillet, stirring to loosen browned
bits from pan. Bring to a boil; cook
until liquid is reduced to about 1/2
cup. Serve with chops.
COOK
SMART quick fix
44_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
turkey day
redux
turkey focaccia club
PREP/ P TOTA TT L TIME: 20MIN.
YIELD: 4 SERVINGS
Judy dd Wilson // // SUN CITY WEST, T AZ
CRANBERRY RR PECAN MAY AA ONNAISE:
1/2 cup mayonnaise
1/2 cup whole-berry
cranberry sauce
2 Tbsp. Dij i on mustard
2 Tbsp. chopped pecans, roasted
1 Tbsp. honey
SANDWICH:
1 loaf (8 oz.) focaccia bread
3 lettuce leaves
1/2 lb. thinly sliced cooked turkey
1/4 lb. sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
In a small bowl, combine the may-
onnaise, cranberry sauce, mustard,
pecans and honey. yy
Cut bread in half horizontally;
spread with cranberry pecan may-
onnaise. Layer with lettuce, turkey, yy
cheese, tomato and bacon; replace
bread top. Cut into wedges.
46_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
skillet shepherds pie
PREP/ P TOTA TT L TIME: 20MIN.
YIELD: 4 SERVINGS
Sharon Tipton // // ORLANDO, FL
Leftover mashed potatoes are put to
good use in this stovetop version of
the classic entree. Taco seasoning
gives it a tasty twist.
1-1/2 lbs. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup water
1 envelope taco seasoning
2 cups (8 oz.) shredded cheddar
cheese, divided
3 cups left ff over or refrigerated
mashed potatoes, warmed
In a large ovenproof skillet, cook
the beef, ff onion and garlic over
medium heat until meat is no
longer pink. Stir in water and taco
seasoning; heat through. Stir in 1
cup cheese.
Combine potatoes and remaining
cheese; spread over beef. ff Broil 4-6
in. from the heat for 5-6 minutes or
until golden brown.
Cranberry-pecanmayo
makes this hearty sandwichpure heaven. Its delicious the
day afterThanksgiving or any day of the year!
PLAYIT AGAIN!
For our top 10
recipes using turkey
leftovers, visit www.
tasteofhome.com/
top10
MORE!
Judy Wilson // SUN CITY WEST, AZ
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and
grandmas little helper
Baking with grandma is a real treat for this youngster
At 7 years old, Kelsey Schmeling of
Gurnee, IL knows her way around
the kitchen. Since the age of 4,
Kelsey has been mixing, stirring and
baking while visiting her grandma.
When Grandma Annette Grahl, who
owns a bed-and-breakfast in Midway,
KY, suggested making this bread, Kelsey
was hooked. I liked that it was like banana bread
but had cranberries instead, says Kelsey.
When Kelsey was little, shed stand on a stool at
the counter, says Grandma Annette. Now she opens
the cupboards and pulls out the ingredients. She
doesnt get bored; she sticks with it and is a big help.
Of course she is: Her other grandma is Pat
Schmeling, Taste of Homes food editor!
kelseys favorite
cranberry bread
PREP: 25 MIN.
BAKE: 55 MIN. + COOLING
YIELD: 1 LOAF (12 SLICES)
Annette Grahl // MIDWAY, KY
2 cups all-purpose flour
3/4 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 tsp. grated orange peel
1 cup chopped fresh or frozen
cranberries
1/2 cup golden raisins
Kayleigh, 5, & Diego
Lagunas, 4
LITTLESTOWN, PA PP
Genna Luster, 9
PITTSBURGH, PA PP
Isaiha Cap, 17 months
FINDLAY AA , YY OH
Cade, 6, & Brooke
Spears, 9
OKLAHOMA CITY, YY OK
KNOWKIDS WHOLIKE TOCOOK? >> >> If your kids like to spend time in the kitchen, wed love to hear about it.
Send recipes and photos to tasteofhome.com/submit. Remember to put Kids in the Kitchen in the subj b ect line.
Check out more
kid-friendly recipes
and the newest
downloadable color-
ing page at taste
ofhome.com/kids
MORE!
STREUSEL:
1/3 cup packed brown sugar
3 Tbsp. all-purpose flour
2 Tbsp. cold butter
GLAZE:
1/2 cup confectioners sugar
2 tsp. orange juice
In a large bowl, combine the first
five ingredients; cut in butter until
crumbly. In a small bowl, whisk the
egg, orange juice and peel. Stir
into dry ingredients just until
moistened. Fold in cranberries and
raisins. Transfer to a greased 8-in
x 4-in. loaf pan.
Combine brown sugar and flour;
cut in butter until crumbly. Sprinkle
over batter. Bake at 350 for 55-65
minutes or until a toothpick in-
serted near the center comes out
clean. Cool for 10 minutes before
removing from pan to a wire rack
to cool completely.
For glaze, combine confectioners
sugar and orange juice until
smooth. Drizzle over bread.
COOK
SMART kids in the kitchen
48_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
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BAGEL BITES
1 pg
page 49
50_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELDEDITOR
classic turkey gravy
PREP// P TTTOOOOTTAA TTT LL TTTTIIIMMMMEEEE:::: 11115555 MIINNN.
YIELDD: 2222 CCUUUPPPPSSSS
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KIRKSSVVIIIILLLLE,, MMMOOOO
This flavorful gravy comes out
smooth and creamy every time. For
an even richer taste, add cooked neck
meat and giblets after stirring in the
broth.
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CHRISTINES
GRAVYTIPS
& TRICKS:
>>To get the most
flavorful drippings,
heat your roasting
pan over one or
more burners; add
a small amount of
liquid and scrape
up the browned bits
from the bottom
of the pan with a
wooden spoon.
>>Instant mashed
potatoes work well
as a thickener for
gravy.
>>Gravy thickens
upon standing, so
resist the urge to
add more thickener
while cooking.
>>To avoid lumps,
add liquid slowly and
whisk continuously
until smooth.
COOK
SMART tips from a pro
TTTTOOOOOOHHHHHH RRRRecipe Editor Christine Rukkaaaaaaaaaaaaaaavvvvvvvvvvvvvvvveeeeena shares noo---ffuuuu ff ssssssss
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1 2
3
2009 Pzer Inc. All rights reserved. PBP00372A
Nerves damaged
by diabetes can
send too many
signals that
cause pain.
*
Lyrica is believed
to help calm the
damaged nerves
Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Ask your doctor if Lyrica can help you.
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 any trouble breathing or that affects your skin. Lyrica may
cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or
worsening depression, suicidal thoughts or actions, or unusual changes in mood or behavior. Lyrica may cause swelling
of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive
or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight
gain, trouble concentrating, dry mouth, and feeling high. Also, tell your doctor right away about muscle pain along
with feeling sick and feverish, or any changes in your eyesight including blurry vision or any skin sores if you have
diabetes. 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 drink alcohol while taking Lyrica. You may have more dizziness and sleepiness
if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol
problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. 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.
IMPORTANT FACTS
(LEER-i-kah)
BEFORE STARTING LYRICA, continued
Avandia
(rosiglitazone)*, Avandamet
(rosiglitazone and
metformin)* or Actos
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.ad Rom.ao cheeses, ia . s.oce o viiaerieaed tom.toes.
AU AA GUST/ T SEPTEMBER2009 taste tt of ee hom ff e mm .com_55
stew-pendous
beef stew
PREP: 30MIN. COOK: 2-1/2 HOURS
YIELD: MAKES 6 SERVINGS
Celebrate comfort-food season with
this beautiful, slow-simmered beef
stew in a rich-tasting, savory broth.
2 lbs. stewing beef (cut into 1- to
1-1/2 inch cubes)
1/2 tsp. seasoned salt
2 tbsp. olive oil
1-1/2 cups coarsely chopped
yellow onions
1 cup chopped celery
2 tsp. minced garlic
2 tsp. herbes de Provence (see
cooking tip)
2-1/2 cups reduced-sodium beef
broth
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
2 bay leaves
1 tsp. sugar
BUY THE COOKBOOK THAT AA WILL CHANGE YO YY UR LIFE! Over a half million fa ff milies who
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1/2 tsp. each salt and freshly
ground black pepper
1 large thin-skinned potato (such
as Yu YY kon gold), unpeeled, cut
into 3/4-inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut
into 3/4-inch pieces
2 tbsp. cornstarch
3/4 cup frozen green peas
2 tbsp. chopped fresh parsley
Pat beef dry with paper towels.
Sprinkle beef lightly all over with
seasoned salt. Heat 1 tbsp. olive oil
in a large pot (preferably non-
stick) kk over medium-high heat. Add
half the beef cubes and cook, turn-
ing occasionally, yy until all sides are
lightly browned. Remove from pot
and keep warm. Repeat with re-
maining 1 tbsp. olive oil and beef
cubes. Set browned beef aside.
Add onions, celery, yy and garlic to
same pot (y (( ou may add a bit more
olive oil or 1/4 cup beef broth to
pot if necessary to prevent stick-
ing). Reduce heat to medium.
Cook and stir until vegetables
begin to soft ff en, about 5 minutes.
Return beef cubes to pot and stir
in herbes de Provence. Add beef
broth, tomato paste, vinegar, bay
leaves, sugar, salt and pepper.
Bring to a boil. Reduce heat to
low, ww cover and simmer for 1 hour,
15 minutes. (Make sure its a low
simmer and that mixture is not
boiling or it will burn.)
Sellers of dried grapes are always
raisin awareness.
COOKING TIP
Herbes de Provence is an
herb blend that youll find
right beside all of the other
dried herbs at the grocery
store. Its simply a combina-
tion of herbs commonly used
in southern French cooking:
basil, marjoram, rosemary,
sage, thyme, savory and
lavender.
Stir in white potato and carrot.
Cover and simmer for 25 more
minutes. Stir in sweet potato and
simmer for 20 to 25 more minutes,
until vegetables are tender. Mix
cornstarch with 2 tbsp. water until
smooth. Add to stew. Mix well and
continue to cook until stew is bub-
bly and has thickened. Stir in peas
and parsley and cook just until peas
are heated through, about 2 min-
utes.
Per serving: 400 calories, 12.6 g total fa ff t (3.9 g satu-
rated fa ff t), 39 g protein, 31 g carbohydrate, 4.4 g fiber,
91 mg cholesterol, 699 mg sodium
A N S W E R S : ( B ) P L U S , Y O U L L B E A D D I N G V A L U A B L E B V I T A M I N S T O R E X S F O O D , D O G G O N E I T !
( B ) S W I S S C H E E S E W I T H O U T E Y E S I S K N O W N A S B L I N D . R E A L L Y ! I N G E N E R A L , T H E L A R G E R T H E
E Y E S , T H E M O R E P R O N O U N C E D T H E C H E E S E S F L A V O R .
W
hen Chery rr l Cohen became a
Culinary Specialist fo ff r TOH
Cooking Schools, she knew it
would be a hoot. Stationed in
Dover, Ohio, she hosts shows in
Ohio, We WW st Vi VV rginia, Vi VV rginia, Mary rr -
land, Delaware and Pennsylvania.
The people are fr ff iendly wherever
I go, she says, and each state has
beautifu ff l scenery. What could be
better than seeing the country rr and
cooking fo ff r eager audiences?
Q: Who taught you to cook?
A: I started cooking in seventh-
grade home economics class. Id
take the recipes home and cook fo ff r
my mom and dad. That made my
mom happy. She would leave
notes fo ff r me aft ff er school with in-
structions on how to make some-
thing fo ff r dinner.
Q: Whats it like being on stage?
A: Most people ask if Im nervous,
and usually Im not. I like to have
fu ff n with the audience and hope-
fu ff lly teach them something new
and have a fe ff w laughs at the same
time.
Q: What is a funny or memorable
thing that has happened during a
show?
A: I love running into the audience
during the showto hand out prizes
and get the crowd pumped up. Im
a longtime clog dancer, and once
I got a request to do a fe ff w steps.
Since there was no music, the
crowd clapped along while I
danced. It was a great time!
Q: Whats one of your favorite
TOH recipes?
A: I especially love the Tangy
Lemon Cheesecake fr ff om Pam Per-
sons of To TT wanda, KS.
COOK
SMART cooking school
at home on stage
Tr TT aveling and meeting people makes her job a blast
TAKE A
CLASS
To learn more about
the entertaining
evening youll have
at a TOH Cooking
School, go to
tasteofhome.com/
cookingschools
For Cheryls favorite
TOH recipe, visit
tasteofhome.com/
plus
MORE!
HERY RR L COHEN
Prep Time: 5 minutes | Cook Time: 20 minutes
Makes: 4 Servings
2 cups (4 oz.) FRENCHS
/
T
M
/
T
h
e
J
.
M
.
S
m
u
c
k
e
r
C
o
m
p
a
n
y
SUGAR FREE
HAS A FLAVOR
FOR EVERY
TASTE BUD.
pizza snake
PREP: 20MIN. BAKE: 25 MIN.
YIELD: 5 SERVINGS
Jen Spaeth // // OZARK, MO
Once your snake is filled, rolled and
shaped, let the kids paint it. The
bread will bake up colorful, yummy
and just creepy enough to satisfy the
boys and ghouls.
1 tube (11 oz.) refrigerated crusty
French loaf
1 jar (14 oz.) pizza sauce, divided
1 cup (4 (( oz.) shredded part-skim
mozzarella cheese
1 cup sliced fresh mushrooms
25 slices pepperoni
1 egg, beaten
Assorted food coloring
New paintbrushes
Unroll the French loaf dough into
a large rectangle; spread with 1 cup
pizza sauce to within 1 in. of edges.
Sprinkle with cheese and mush-
rooms. Cut a forked tongue from
a pepperoni slice; refrigerate. Layer
remaining pepperoni over cheese
and mushrooms.
Roll up jelly-roll style, starting with
a long side; pinch seam to seal and
tuck ends under. Place seam side
down on a greased baking sheet
and shape like an S. Divide egg
among several small bowls; tint
with food coloring as desired. Paint
snake as desired with egg wash.
Bake at 350 for 25-30 minutes or
until golden brown. Cut a small
hole for the mouth; insert pepper-
oni tongue. Wa WW rm remaining pizza
sauce; serve on the side.
swamp juice a la slime
PREP: 25 MIN. + FREEZING
YIELD: 10 SERVINGS (2 QT. TT)
Melisa Ann Beier // // HOWELL, MI
1/2 cup light corn syrup
Green paste food coloring
5 cups unsweetened pineapple
juice
2 cups white grape juice
2 drops yellow food coloring,
optional
1 cup club soda, chilled
Fresh pineapple slices, optional
Refrigerate 10 champagne flutes
or cocktail glasses until chilled. In
a small bowl, combine corn syrup
and green food coloring; dip rims
of chilled glasses into mixture. Tu TT rn
glasses upright, allowing mixture to
slightly run down sides of glasses.
Freeze until firm.
In a pitcher, combine the pineapple
juice, grape juice and yellow food
coloring if desired. Refrigerate until
chilled.
Just before serving, stir club soda
into juice mixture. Pour juice into
prepared glasses; garnish with
pineapple if desired.
BOO!
For more fun Hal-
loween recipes and
party ideas, visit
tasteofhome.com/
halloween
MORE!
Goo oozing
downthe
sides of the
eerie wine
glasses make
this fruity
drink perfect
for any
Halloween
party.
2009 S.C. Johnson & Son, Inc. All Rights Reserved.
2009 Taste of Home Media Group. All Rights Reserved.
www.ziploc.com
Chicken Rice Casserole
Sunday Night Tuesday Lunch
Pasta Primavera
Plan. Prepare. Rel ax.
Behind every easy meal is a smart solution.
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100. Box Tops For Education is a registered
trademark of General Mills, used with
permission. 729198
MANUFACTURERS COUPON EXPIRES FEBRUARY 28, 2010
$
1
00
off any TWO (2)
Ziploc
Brand Bags
off any TWO (2)
Ziploc
Brand Containers
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100. Box Tops For Education is a registered
trademark of General Mills, used with
permission. 729198
MANUFACTURERS COUPON EXPIRES FEBRUARY 28, 2010
$
1
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Ziploc
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make it easy to store food while locking
in freshness! Theyre leak resistant and
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A CUT
ABOVE
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dddddddddddddddddddddddddddddddddddrrrrrrrrrrrrrrrrrrrreeeeeeeeeeeeeeeeeeeeeeaaaaaaaaaaaaaaaaaaammmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyyyyyyyyyyyy dddddddddddddddddeeeeeeeeeeeeessssssssssssssssssseeeeeerrrrrrrrrrrrtttttttsssss iiiiisssss wwwwwwwwwoooooooooooorrrrrrrrrtttttthhhhhhhhhh eeeeeeeeeevvvvvvvvveeeeeeerrrrrrryyyyyyyy mmmmmmiiiiiiiinnnnnnnnnnnuuuuuuuuuutttttttttteeeeeeeeee
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn tttttttttttttttttttttttttttttttttttttttttttttttttttthhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittttttttttttttttttttttttttttttttttccccccccccccccccccccccccccccchhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnngggggggggggggggggggggggguuuuuuuuuuuuuaaaaaaaaaaaaaaarrrrrrrrrrrrrrraaaaaaaaaaaaaaaaaaaannnnnnnnnnnnnnnnnnnntttttttttttttttttttttteeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeedddddddddddddddddddddddddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!
Just because you dont live near
a bakery doesnt meanyou have to go
without cheesecake.
Hedy Lamarr // ACTRESS
86_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELDEDITOR
aunt ruths famous
butterscotch
cheesecake
PREP: 30MIN.
BAKE: 65 MIN. + CHILLING
YIELD: 12 SERVINGS
Tr TT isha Kruse // // EAGLE, ID
1-1/2 cups graham cracker
crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 oz.) sweetened
condensed milk
3/4 cup cold milk
1 pkg. (3.4 oz.) instant
butterscotch pudding mix
3 pkg. (8 oz. each) cream cheese,
soft ff ened
1 tsp. vanilla extract
3 eggs, lightly beaten
Whipped cream and crushed
butterscotch candies, optional
Place a greased 9-in. springform
pan on a double thickness of
heavy-duty foil (about 18 in.
square). Securely wrap foil around
pan. In a small bowl, combine
cracker crumbs and sugar; stir
in butter. Press onto the bottom
of prepared pan. Place pan on a
baking sheet. Bake at 325 for 10
minutes. Cool on a wire rack.
In a small bowl, whisk the milks
and pudding mix for 2 minutes. Let
stand for 2 minutes or until soft ff -set.
Meanwhile, in a large bowl, beat
cream cheese until smooth. Beat
in pudding and vanilla. Add eggs;
beat on low speed just until com-
bined. Pour over crust. Place
springform pan in a large baking
pan; add 1 in. of hot water to larger
pan.
Bake at 325 for 65-75 minutes or
until center is almost set and top
appears dull. Remove springform
pan from water bath. Cool on a
wire rack for 10 minutes. Carefully
run a knife around edge of pan to
loosen; cool 1 hour longer. Refrig-
erate overnight. Garnish with
whipped cream and butterscotch
candies if desired.
pumpkin walnut
cheesecake
PREP: 40MIN.
BAKE: 1-1/2 HOURS + CHILLING
YIELD: 12 SERVINGS
Susan Garoutte
GEORGETOWN, TX
2 cups graham cracker crumbs
1/4 cup sugar
6 Tbsp. butter, melted
FILLING:
3 pkg. (8 oz. each) cream cheese,
soft ff ened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy vv whipping cream
1 tsp. ground cinnamon
1 tsp. ground cloves
5 eggs, lightly beaten
TOPPING:
6 Tbsp. butter, soft ff ened
1 cup packed dark brown sugar
1 cup chopped walnuts
Place a greased 9-in. springform
pan on a double thickness of
heavy-duty foil (about 18 in.
square). Securely wrap foil around
pan. In a small bowl, combine
cracker crumbs and sugar; stir in
butter. Press onto the bottom and
1 in. up the sides of prepared pan.
MyAunt
Ruthmade
this cheese-
cake often;
many times I
would help
her.
Trisha Kruse
EAGLE, ID
Cheesecakes cut easily with a hot, sharp knife. To keep the knife hot, fill a tall
pitcher or vase with hot tap water deep enough to cover the knife blade.
After each cut, dip the knife into the hot water and dry it using a clean towel
before making the next cut.
Once a
cheesecake is
fully baked, it
should still look
moist and wiggly
in the center. It
will firm up as
it cools.
PPPPPPPPUUUUUUMMMMPPPPPPPKKKKKKKIIIIIIINNNNNNNN WWWWWWWWWWWWWWAAAAAAAAAAAAA WWWWWWWWW LLLLLLLLLLLNNNNNNNNNUUUUUUUUUTTTTTTT
CCCCCCHHHHEEEEEEEEEEEEEESSSSEEEECCCAAAKKKKEEEEEEEE
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_87 TOH FIELD EDITOR
In a large bowl, beat cream cheese
and sugars until smooth. Beat in the
pumpkin, cream, cinnamon and
cloves until blended. Add eggs;
beat on low speed just until com-
bined. Pour over crust. Place spring-
form pan in a large baking pan; add
1 in. of hot water to larger pan.
Bake at 325 for 1 hour. For top-
ping, in a small bowl, combine but-
ter and brown sugar. Stir in walnuts.
Carefully sprinkle over hot cheese-
cake. Bake 30 minutes longer or
until center is just set. Remove
springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge
of pan to loosen; cool 1 hour
longer. Refrigerate overnight.
pina colada
cheesecake
PREP: 40MIN.
BAKE: 1-1/4 HOURS + COOLING
YIELD: 12 SERVINGS
Peggy Key // // GRANT, TT AL
I came across this recipe several
years ago. I love anything with co-
conut and pineapple, so this is one
of my favorite cheesecakes!
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 Tbsp. butter, melted
FILLING:
3 pkg. (8 oz. each) reduced-fat
cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 Tbsp. milk
3/4 tsp. rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and
cored
3 Tbsp. apple jelly
Edible blossoms, optional
Place a greased 9-in. springform
pan on a double thickness of
heavy-duty foil (about 18 in.
square). Securely wrap foil around
pan.
In a small bowl, combine cookie
crumbs and coconut; stir in butter.
Press onto the bottom of prepared
pan. Place pan on a baking sheet.
Bake at 325 for 8-10 minutes or
until set and lightly browned. Cool
on a wire rack.
In a large bowl, beat cream cheese
and sugar until smooth. Beat in the
cream of coconut, milk and extract.
Add eggs; beat on low speed just
until combined. Pour over crust.
Place springform pan in a large
baking pan; add 1 in. of hot water
to larger pan.
Bake at 325 for 1-1/4 to 1-1/2 hours
or until center is just set and top
appears dull. Remove springform
pan from water bath. Cool on a
wire rack for 10 minutes. Carefully
run a knife around edge of pan to
loosen; cool 1 hour longer. Refrig-
erate overnight.
Thinly slice pineapple; arrange on
cheesecake. Wa WW rm apple jelly;
brush over pineapple. Refrigerate
until chilled. Just before serving,
garnish with blossoms if desired.
EDITORS NOTE: Ve VV rify ff that flowers are edible
and have not been treated with chemicals.
Susan Garoutte
GEORGETOWN, TX
To avoid lumps in your cheesecake batter, the cream
cheese should be at room temperature before you start
mixing. Beat the cream cheese by itself until it is light
and smooth.
Cool your
cheesecake on
a wire rack
away from drafts
to prevent it
from sinking in
the center.
A great place to
cool it is in the
microwave.
88_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELD EDITOR
peach melba
cheesecake
PREP: 30MIN.
BAKE: 55 MIN. + CHILLING
YIELD: 12 SERVINGS
Hope Gonzalez // // LANCASTER, CA
My high school English teacher gave
me the recipe for this pretty cheese-
cake, and my family loves it!
1-3/4 cups crushed gingersnap
cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 pkg. (8 oz. each) reduced-fat
cream cheese
1 cup sugar
1 cup (8 oz.) sour cream
1/2 cup all-purpose flour
1 tsp. vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced
peaches, thawed and chopped
1/2 cup raspberry preserves,
warmed
Optional garnish: fresh raspber-
ries and additional peaches and
sugar
In a large bowl, combine the
cookie crumbs, butter and egg
white. Press onto the bottom of a
greased 9-in. springform pan; set
aside.
In a large bowl, beat cream cheese
and sugar until smooth. Beat in the
sour cream, flour and vanilla. Add
egg substitute; beat on low speed
just until combined. Stir in peaches.
Pour over crust. Place pan on a
baking sheet.
Bake at 325 for 55-65 minutes or
until center is almost set. Cool on
a wire rack for 10 minutes. Care-
fully run a knife around edge of
pan to loosen; cool 1 hour longer.
Refrigerate overnight. Spread pre-
serves over the top. Garnish with
raspberries and additional peaches
if desired; sprinkle with sugar.
EDITORS NOTE: Yo YY u may use two whole eggs
instead of egg substitute if desired. Beat the
eggs before adding them to the batter.
If too much air
is incorporated
into your batter,
the cheesecake
will puff up while
baking and sink
in the center.
The texture may
be grainy and air
bubbles can rise
to the surface,
making the top
look uneven.
layered turtle
cheesecake
PREP: 40MIN.
BAKE: 1-1/4 HOURS + CHILLING
YIELD: 12 SERVINGS
Sue Gro rr nholz // // BEAV AA ER DA DD M, WI
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 Tbsp. cold butter
FILLING:
4 pkg. (8 oz. each) cream cheese,
soft ff ened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 tsp. all-purpose
flour, divided
2 Tbsp. heavy vv whipping cream
1-1/2 tsp. vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips,
melted and cooled
1/4 cup caramel ice cream
topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy vv whipping cream
2 Tbsp. chopped pecans
Optional garnish: pecan halves
and additional caramel ice cream
topping
Place a greased 9-in. springform
pan on a double thickness of heavy-
duty foil (about 18 in. square).
Securely wrap foil around pan.
In a small bowl, combine the flour,
brown sugar and pecans; cut in
butter until crumbly. yy Press onto the
bottom of prepared pan. Place pan
on a baking sheet. Bake at 325 for
12-15 minutes or until set. Cool on
a wire rack.
In a large bowl, beat cream cheese
and sugars until smooth. Beat in
1/4 cup flour, cream and vanilla.
Add eggs; beat on low speed just
until combined. Remove 1 cup
batter to a small bowl; stir in
melted chocolate until blended.
Spread over crust.
Combine caramel topping and re-
maining flour; stir in pecans. Drop
by tablespoonfuls over chocolate
batter. To TT p with remaining batter.
Place springform pan in a large
baking pan; add 1 in. of hot water
to larger pan.
Bake at 325 for 1-1/4 to 1-1/2 hours
or until center is just set and top
appears dull. Remove springform
pan from water bath. Cool on a
wire rack for 10 minutes. Carefully
run a knife around edge of pan to
loosen; cool 1 hour longer. Refrig-
erate overnight.
For ganache, place chips in a small
bowl. In a small saucepan, bring
cream just to a boil. Pour over
chips; whisk until smooth. Cool
slightly, yy stirring occasionally. yy
Spread over cheesecake. Sprinkle
with chopped pecans. Refrigerate
until set. Garnish with pecan halves
and additional caramel topping if
desired.
CHEESECAKE & MORE
When theres a chill in the air, nothing warms the home and spirits like
a tasty baked treat. Our Fall Baking Cookbook is loaded with 197
recipes for cheesecakes, pies, cookies, breads, brownies and more,
plus dozens of handy tips. Look for this delicious softcover edition
through November 30 wherever magazines are sold.
For more easy
cheesecake
ideas, visit
tasteofhome.com/
cheesecakes
MORE!
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_89 TOH FIELDEDITOR
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CLOSE TOHOME
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HOLIDAY MELTINGPOT
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I dont think my mother ever
realized how many cookies never
made it into a tin!
CLOSE TO
HOME
moms best
aaaannnnnnnnaaaahhhh aaaannnndddd
LLLLeeeeeeee RRRRoooobbbbeeeerrrrttttssss
HANNAHROBERTS //
For my mom, Lee Roberts of
Racine, WI, the holidays would
not be complete without
cookie baking. She has been
making cookies with her friend
Sandy Devlin longer than I can
remember. Together, they make
at least 20 kinds of cookies
every year to serve at holiday
gatherings and give as gifts.
When I was in elementary
school, Id go to Sandys house
after school to help sort cookies
into tins and sprinkle confec-
tioners sugar. I liked my job
because I could sneak cookies.
I dont think my mother ever
realized how many cookies
never made it into a tin!
As I got older and Mom went
back to work full-time (shes a
newspaper feature writer),
cookie-baking day moved to a
Saturday, and I helped all day.
This was a serious cookie opera-
tion, so I started small, rolling
dough balls for jelly thumb-
prints. Soon, I was introducing
new recipes to the mix! I jok-
ingly got the title apprentice.
I remember Mom wrestling
with the spritzer while making
Dipped Lemon Spritz; I was fas-
cinated with this strange device
that only saw daylight once a
year. Id sneak little bites of
dough for the Date Pinwheels
and Pecan Roll-Ups, too. Mac-
aroon Kisses came along later
but are still one of my favorites.
My mom grew up in Somer-
set, NJ and learned to cook
from my grandmother. Mom
definitely passed on a lot of her
culinary wisdom to me, but I
also learned from my dad, his
mother and Sandy. It takes a
village to raise a chef!
I was sad to leave cookie
baking behind when I left for
Arizona State University; Im a
junior majoring in English litera-
ture and nonprofit administra-
tion. I like to cook, and now that
Ive moved out of the dorm into
an apartment, Ive got a real
kitchen again. Still, I hope I get
home in time for cookie-baking
day this year and resume my
post rolling thumbprint balls!
pppppeeeeccccaaaannnnnn rrrrrrroooooooollllllllllllllll------uuuuuupppppsssss
LLLLLeeeeee RRRRoooobbbeeerrrttttsss ttt RRRAAACINEE, WI
TThhee oorriiggiinnaall rreeccippee ccaalllleedd ffoorr wwhhoollee ddaatteess,, bbuutt wwee
ffoouunndd tthhee ppeeccaann hhaallff wwaass an eveen bbetter ccoommppllleeemmmeeennnttt
tto the creeam chheeeesee ddoouuggh.. TTThhheeyy pppuuuffffff fffff uuuppp ddduurrriiinngg
bakkingg like little passttrieess..
macaarroooonn kkiisssseess
LLeeee RRoobbeerrttss ttt RRAACCIINNEE,, WWII
WWhhiillee II wwass growing up on the Jersey shore, coconuutt
mmaacaroons were one of my fa ff milys fa ff vorite treats onn ttthhheeeeeeee
bbooaardwalk. The chocolate kisses make them tttaaaaaaassssssstttttteeeeeee llllllllliiiiiiiiiiikkkkkkkkkkkkkeeeee aaaaa
MMounds candy bar.
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yyyyoooouuuuurrrr ffffffffeeeeeeeesssstttttiiiiiiivvvvvviiittiies.
datteee pppppiiiiiinnnnnnnwwwwwwwwhhhhhhhheeeeeeeeeeellllsss
LLeeeeeee RRRRRooooobbbbbbeeeeeeerrrrrrrrttttttttssssssss tttttttttttt RRRRRRRAAAAAACCCCCCIINNNNNEE, WWWI
WWWWhhhheeeennnn IIIII ssssssssttttttttaaaaaaaarrrrrrrrtttttttteeeeedddd mmmaaakiing thhese tennddeeer, ooollddd--fffaaaa fff ssshhhhiiiioooonnnneeeedddd
ccccooooooookkkkiiiieeeessssss yyyyyyyyeeeeeeeaaaaaaarrrrrrssss aaaggggoo, it took a little pprrraacccttiiiccceeee ttttoooo ggggeeeetttt tttthhhheeee
hhhhaaaannnngggg oooooooffffff iiiitttttt.. BBBuutt tthey are worth the eeeffffff ffff oooorrrrttttt,,,, aaaannnndddd wwwwwweeeevvvveeee aaalllll
cccooommmmeee ttoo lloooovvee tthhem.
94_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV OO E VV MBER2009
tasteofh ff ome.com tasteofh ff ome.com
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1/3 cup butter, soft ff ened
1 pkg. (3 oz.) cream
cheese, soft ff ened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1-1/2 cups all-purpose
flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut,
divided
48 milk chocolate kisses
Coarse sugar
PREP: 45 MIN. + CHILLING
BAKE: 10 MIN./BAT AA CH + COOLING
YIELD: 4 DOZEN
In a large bowl, cream the butter, cream cheese and sugar until
light and fluff ff y ff . yy Beat in egg yolk and extract. Combine the flour,
baking powder and salt; gradually add to creamed mixture and mix
well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or
until dough is easy to handle.
Roll into 1-in. balls and roll in the remaining coconut. Place 2 in.
apart on ungreased baking sheets.
Bake at 350 for 10-12 minutes or until lightly browned. Immedi-
ately press a chocolate kiss into the center of each cookie; sprin-
kle with coarse sugar. Cool on pan for 2-3 minutes or until
chocolate is soft ff ened. Remove to wire racks to cool completely. yy
Nutrition Facts: 1 cookie equals 120 calories, 7 g fa ff t (5 g saturated fa ff t), 11 mg cholesterol, 85 mg
sodium, 14 g carbohydrate, 1 g fiber, rr 1 g protein. Diabetic Exchanges: 1 starch, 1 fa ff t.
PREP: 50 MIN. BAKE: 10 MIN./BAT AA CH + COOLING
YIELD: 6 DOZEN
2/3 cup plus 2 Tbsp.
sugar
2 tsp. grated lemon peel
1 cup unsalted butter,
soft ff ened
1 egg
2 tsp. lemon juice
1 tsp. vanilla extract
2-1/2 cups all-purpose
flour
1/4 tsp. baking powder
Dash salt
1 pkg. (12 oz.) dark
chocolate chips
In a small food processor, combine sugar and lemon peel; cover
and process until blended. In a large bowl, cream butter and 2/3
cup lemon-sugar until light and fluff ff y ff . yy Beat in the egg, lemon juice
and vanilla. Combine the flour, baking powder and salt; gradually
add to creamed mixture and mix well.
Using a cookie press fitted with a 1-1/2-in. bar disk, form dough
into long strips on ungreased baking sheets. Cut each strip into
squares (there is no need to separate the pieces). Bake at 350 for
8-10 minutes or until set (do not brown). Remove to wire racks to
cool completely. yy
In a microwave, melt chocolate; stir until smooth. Dip cookies di-
agonally in chocolate, allowing excess to drip off ff . ff Place on waxed
paper; sprinkle chocolate with remaining lemon sugar. Let stand
until set. Store in an airtight container at room temperature, or
freeze for up to 3 months.
Nutrition Facts: 1 cookie equals 83 calories, 5 g fa ff t (3 g saturated fa ff t), 10 mg cholesterol, 5 mg
sodium, 10 g carbohydrate, trace fiber, rr 1 g protein. Diabetic Exchanges: 1 fa ff t, 1/2 starch.
1 cup butter, soft ff ened
2 cups packed brown
sugar
3 eggs
1 tsp. vanilla extract
4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
FILLING:
2-1/2 cups chopped
dates
1 cup sugar
1 cup water
1 cup finely chopped
pecans
In a large bowl, creambutter and brown sugar until light and fluff ff y ff . yy
Beat in eggs and vanilla. Combine the flour, salt and baking soda;
gradually add to creamed mixture and mix well. Divide into four
portions. Refrigerate until chilled.
In a large saucepan, bring the dates, sugar and water to a boil.
Reduce heat to medium; cook until mixture is thickened, about 15
minutes. Cool completely. yy Stir in pecans.
On a baking sheet, roll out each portion of dough between two
sheets of waxed paper into a 12-in. x 9-in. rectangle. Refrigerate for
30 minutes. Remove waxed paper; spread with date mixture.
Tightly roll up each portion jelly-roll style, starting with a long side;
wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
baking sheets. Bake at 350 for 10-12 minutes or until set. Remove
to wire racks to cool. Store in an airtight container at room tem-
perature, or freeze for up to 3 months.
PREP: 45 MIN. + CHILLING BAKE: 10 MIN./BAT AA CH
YIELD: 16 DOZEN
1 cup butter, soft ff ened
1 pkg. (8 oz.) cream
cheese, soft ff ened
2 cups all-purpose flour
1/4 tsp. salt
2 cups pecan halves
1 cup confectioners
sugar
PREP: 45 MIN. BAKE: 15 MIN./BAT AA CH + COOLING
YIELD: 8 DOZEN
In a large bowl, beat butter and creamcheese until light and fluff ff y ff . yy
Combine flour and salt; gradually add to butter mixture and mix
well. Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. ff On a lightly floured surface, roll out one
portion into an 18-in. x 8-in. rectangle. Cut widthwise into six 3-in.
sections; cut each section into 3-in. x 1-in. strips. Roll each strip
around a pecan half; place 1 in. apart on ungreased baking sheets.
Repeat.
Bake at 350 for 12-15 minutes or until the bottoms are lightly
browned. Remove to wire racks to cool completely. yy Roll in con-
fectioners sugar. Store in an airtight container at room tempera-
ture, or freeze for up to 3 months.
Nutrition Facts: 1 cookie equals 55 calories, 4 g fa ff t (2 g saturated fa ff t), 8 mg cholesterol, 27 mg
sodium, 4 g carbohydrate, trace fiber, rr 1 g protein. Diabetic Exchange: 1 fa ff t.
Duncan Hines
round
THERES ALWAYS
ROOMFOR ONE MORE AT HER
THANKSGIVING TABLE
WHICH FEATURES
THESE SPECIAL SIDES
CLOSE TO
HOME
field editor favorites
marty rummel
TROUT LAKE, WA
96_tasteofhome.com OCTOBER/NOVEMBER2009
marinated salad
Marty Rummel
//
TROUT LAKE, WA
Ingredients for this popular salad are easily available
during the winter months, and it can be made ahead.
I like to prepare as much of the food as possible in
advance so I can focus on my guests.
ssssccccaaaalllllllloopppeeedddd oooyyyysssstttteeeerrrrssss
MMaarrttyy tt RRuummmmmmmeeelll
////////
TTTTRRRROOOOUUUUTTTT LLLLAAAAKKKEEE,,,, WWWWAAA WWWWWW
TThhiisss dddiiissshhh hhhaasss bbbbeeeeeeennnn aaaa hhhhoooollliiiiddddaaayyy ttttrrrreeeeaaaatttt iiiinnnn mmmyyyy hhuussbbbaannnddddddddssssssss
ffaa ffff mmmmiiilllyyyy fffoooorrrr yyeeaaarrrss.. AAAAAAffffffftttttt ffffff eeeeeeeeeeerrrrrrrrrrrrr wwwwwwwwwwwwweeeeeeeeeee mmmmmmmmmmmmmaaaaaaaaarrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiieeeeeeeeeeeedddddddddddddddddd,,,,,, mmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyyyyyy mmmmmmmmmmmoootthher dddeeeecccccciiiiiiiddddddddeeeeeeeeddddddd
ssshhhheeee nnnneeeeeeeddeedddddddddd ttttttttttttttttooooooooooooooooo iiiiiiiiiiiiiiiinnnnnnnnnnnnnccccccccclllllllllluuuuuuuuudddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeee iiiiitttttttttttttttt oooooooooooooooooooooonnnnnnnnnnnnnnnnn hhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeerrrrrrrr ttttttttaaaaaaaaaabbbbbbbbbbbbbbblllllllllleeeeeeeeeeeee ttttttttttttttooooooooooooo mmmmaaaaaaakkkkkkkkkkkkkkkkkkkkkkeeeeeeeeeeeeeeeeeeeeeee hhhhhhhhhhhhhhhhhhiimm ffffffffeeeeeeeeeeeeelllll
aaaatttt hhhhoooommmmeeee..
easy pumpkin pie
Marty Rummel
//
TROUT LAKE, WA
My mother-in-law was famous for her baking, and this
is no ordinary pie. The maple syrup gives it her special
touch. Its a must-have item for our Thanksgiving meal.
ssssswwwwwweeeeeeeeeeeeeettttttt ppppppppoooooooottttttaaaaatttoooeeess &&&&& aaaappppppppplllleeeeessss
MMaaarrrrttttyyyy tttt RRRRuuuummmmmmmmeeeellll
////////
TTTTRRRROOOOUUUUUTTTTTT LLLLAAAAAKKKKKEEEEE,, WWWWWAAAAA WWWWW
AAAA llllwwwwaaaayyyyss aa hhhiittt wwwiiittthhh yyyooouuunngg aaaanndddd oooolllldddd,,, tttthhhhiiiissss dddddiiiiiisssssshhhhhhh iiiss aaallllmmmmooooosssssttttt llliiiikkkkkeeeee
eeeeaaaattttiiiinnnngggg ddddeeeessssssseeert wiitthh yyoouurr tttuuuuurrrkkkeeeyy aannnddd ddddrrreeeesssssssiinnnngggg... IIIIItttssss aaaa lllloooooovvvvveeeeeeelllllyyyyyy
ccchhhhaaaannnggggeeee fffrrooomm trradittiooonnnaaall ssssswwwweeeeeeetttt ppppppppppppooooooottttttaaaaatttoooeess..
TOH FIELD EDITOR 98_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV O E VV MBER2009
tasteofh ff ome.com
tasteofh ff ome.com tasteofh ff ome.com
tasteofh ff ome.com
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6 eggs, beaten
1 qt. half-and-half cream
1/4 tsp. pepper
4 cans (8 oz. each)
whole oysters, drained
2 cups crushed
butter-flavored crackers
(about 50 crackers)
PREP: 10 MIN. BAKE: 25 MIN.
YIELD: 12 SERVINGS
In a large bowl, combine the eggs, cream and pepper. Stir in oys-
ters and crackers. Pour into 12 greased 6-oz. ramekins or custard
cups; place on a baking sheet. Bake at 350 for 25-30 minutes or
until a knife inserted near the center comes out clean.
PREP: 50 MIN. + COOLING BAKE: 40 MIN.
YIELD: 12 SERVINGS
5 medium sweet
potatoes
5 medium tart apples,
peeled and thinly sliced
1/2 cup sugar
1 Tbsp. cornstarch
1 cup cold water
1 tsp. lemon juice
1/4 cup butter, cubed
1/4 tsp. ground
cinnamon
1/8 tsp. salt
Place sweet potatoes in a Dutch oven and cover with water. Bring
to a boil. Reduce heat; cover and cook for 20 minutes or just until
tender.
Drain sweet potatoes and cool slightly. yy Peel and cut into 1/4-in.
slices. In a greased 13-in. x 9-in. baking dish, layer half of the ap-
ples and sweet potatoes. Repeat layers.
In a small saucepan, combine the sugar, cornstarch, water and
lemon juice until smooth. Bring to a boil; cook and stir for 2 min-
utes or until thickened. Remove from the heat; stir in the butter,
cinnamon and salt. Pour over sweet potatoes and apples.
Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes
longer or until apples are tender.
Nutrition Facts: 3/4 cup equals 143 calories, 4 g fa ff t (2 g saturated fa ff t), 10 mg cholesterol, 56 mg
sodium, 27 g carbohydrate, 2 g fiber, rr 1 g protein. Diabetic Exchanges: 1 starch, 1 fa ff t, 1/2 fruit.
3 eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. maple flavoring
1/2 tsp. vanilla extract
1 unbaked pastry shell
(9 in.)
Additional pie pastry, yy
optional
Whipped cream,
optional
In a large bowl, beat the first 10 ingredients until smooth; pour into
pastry shell. Cover edges loosely with foil. Bake at 400 for 10 min-
utes. Reduce heat to 350; bake 40-45 minutes longer or until a
knife inserted near the center comes out clean. Remove foil. Cool
on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in.
thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters.
With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400 for 6-8 min-
utes or until golden brown. Remove to a wire rack to cool. Arrange
around edge of pie. Garnish with whipped cream if desired.
PREP: 10 MIN. BAKE: 50 MIN. + COOLING
YIELD: 8 SERVINGS
Editors Note:
Scalloped Oys-
ters may also be
baked in a 13-in.
x 9-in. baking
dish for 55-65
minutes or until
a knife inserted
near the center
comes out
clean.
4 cups fresh
cauliflowerets
4 cups fresh broccoli
florets
1 medium red onion,
halved and sliced
1 can (8 oz.) sliced water
chestnuts, drained
1 can (6 oz.) pitted ripe
olives, drained
1 jar (4 (( -1/2 oz.) sliced
mushrooms, drained
1 bottle (16 oz.) Italian
salad dressing
PREP: 25 MIN. + MARINAT AA ING
YIELD: 16 SERVINGS (3/4 CUP EACH)
In a large bowl, combine the first six ingredients. Drizzle with dress-
ing and toss to coat. Cover and refrigerate overnight.
ARLA DOPHINO
1 page
p. 99
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Arla is a farmer-owned dairy cooperative striving to produce the best tasting cheese crafted with all natural ingredients.
www.arlausa.com
ALABAMA
Mary Dixson, Decatur
Lisa Francis, Elba
Mary Alice Brackin, Florence
Peggy Key, yy Grant
Charlotte McDaniel,
Jacksonville
Lisa Allen (Queenlalisa), Joppa
Laura Te TT ssier, Madison
Gloria Lowther, Mobile
Roxana Quarles, Ralph
Noble Ye YY ager, Tu TT scaloosa
ALASKA
Cindi Paulson, Anchorage
Wa WW unita Ann Roggenbuck,
Anchorage
Carol Ross, Anchorage
Rachel Gilham (rhiler), Eagle
River
Anna Free, Fairbanks
Marg Austin, North Pole
ARIZONA
Sue Ross, Casa Grande
Ly LL nne Beykirch, Green Va VV lley
Diane Thompson, Nutrioso
Nicole Clayton, Prescott
Ann Perry, yy Sierra Vista
Edna Coburn, Tu TT cson
Kristine Marriotti, Va VV il
Linda Lambert, Wittmann
Kelly Ann Gray, yy Yu YY ma
Tr TTudy Schuett
(Tr TTudyWSchuett), Yu YY ma
ARKANSAS
Carolyn Ky KK zer, Alexander
Linda Emery, yy Bearden
Iola Egle, Bella Vista
Nicki Evans, Conway
Eva Hickman, Crossett
Frances Owens, El Dorado
Bettie Hartman, Fayetteville
Judy Mille, Fort Smith
Jacqueline Wilson, Gravette
Renee Gee, Hamburg
Deborah Lindley, Little Rock
Patti Stobaugh, Russellville
Donna Long, Searcy
Aw AA ynne Thurstenson
(A (( wynne), Siloam Springs
Jeannie M
)
ullen, Springdale
Judith Gordon, Te TT xarkana
Glenda Adams, Va VV nndale
CALIFORNIA
Peggy Louise Pruneau, Auberry
Susan Edwards, El Dorado
Evelyn Moore (msblueribbon),
Elk Grove
Lisa Bacon, Fontana
Keri Scofield Lawson, Fullerton
Tr TTudy Lewis (ksamgram),
Helendale
Tina Fox, Lake Arrowhead
Victoria Bonilla Leavitt
(boneeyah), Lake View Te TT rrace
Shirley Goehring, Lodi
Alcy Thorne, Los Molinos
Laurie Mace, Los Osos
Marina Castle, North Hollywood
H. Ross Njaa, Salinas
Ken Churches, San Andreas
Sandra Va VV nthoff, ff San Diego
Annette Tr TTaverso, San Rafael
Tiffany Mitchell, Susanville
Jacky Wa WW lker, Sylmar
Sheila Murray (mypie2),
Te TT hachapi
Mary Jane Cantrell, Tu TT rlock
Tr TTacy Gomez, Va VV caville
Billie Moss, Wa WW lnut Creek
Claire Kindel, W. WW Sacramento
COLORADO
Lee Mason, Aurora
Judith Miller, Aurora
Rally Va VV n Ostrand, Aurora
Janet Lebar, Centennial
Nancy Schmidt, Center
Shelly Korell, Eaton
Jennifer Pingrey, Denver
Ruth Fury, yy Dove Creek
Audrey Benson, Flagler
BJ Snyder (bonnieq),
Fort Collins
Cheri Eby, yy Gunnison
Ta TT mmy S
y
cott, Gunnison
Phyllis Herlocker,
Highlands Ranch
Crystal Jo Bruns (randcbruns),
Iliff
Jo Ann Honey, yy Longmont
Rebecca Wilson (rossmom229),
Longmont
Christine Halandras, Meeker
Tr TTina Benson, Stratton
Naomi Giddis, Tw TT o Buttes
Lucy Meyring, Wa WW lden
Betty Sitzman, Wray
CONNECTICUT
Bianca Noiseux, Bristol
Betty Sparks, Bristol
Alayne Wa WW shburn, Bristol
Jill Fellows, Coventry
Ellen Baczek Amodeo, Derby
Chava Karlovich, Monroe
Dennis Vitale, New Preston
Heidi Bilotti (Heidi Bilotti),
Newington
Angela Browning, Newton
Sue Smith, Norwalk
Chris Dolan, Seymour
Ruth Hartunian-Alumbaugh,
Willimantic
DELAWARE
Beth Satterfield, Dover
Jan Wa WW lls, Dover
Peggy We WW st, Georgetown
Lisa S
ggy
piegel We WW stbrook,
Georgetown
Dot Swain, Milford
Cynthia Bent, Newark
Kimberley Pitman, Smyrna
FLORIDA
Kelly Wa WW rd Hartman,
Cape Coral
Robin Preston, Coral Gables
Ellen Folkman, Crystal Beach
Marj r orie Carey, yy Freeport
Julia Livingston, Frostproof
Lillian Julow, Gainesville
Ly LL nn Newman, Gainesville
N
yy
ancy Larkin, Maitland
Laura Wheeler, Malone
Allison Loo, Merritt Island
Diane Hixon, Niceville
Pat Hockett, Ocala
Barbara Carlucci
(Mrs_Lucci_N_FL),
Orange Park
Kerry Dingwall, Ponte Ve VV dra
Marsha M
gg
anley, yy Sebring
Kathy Kruse, Thonotosassa
Julie Hayden, Winter Park
Anna Minegar, Zolfo Springs
GEORGIA
Ann Chan, Atlanta
Sarah Johnston, Augusta
Hannah Lamb, Austell
Colette Jaworski, Buford
Jacqueline Graves, Cumming
Susan Auten, Dallas
Joyce Kramer, Donalsonville
Kay Rainwater, Fayetteville
Henrietta Brumbaugh,
Hiawassee
Merle Bates, LaGrange
Janis Garrett, Macon
Carolyn Griffin, Macon
Ly LL nne German (avidcookGA),
Norcros
Pat McLendon, Roswell
Laura Dierking, St. Marys
Tina Gay, yy Statham
HAWAII
Sharon Aw AA eau, Kapolei
Shirley Wa WW tanabe, Kula
IDAHO
Mandy Saras, Boise
Donna Shipley, yy Boise
Glenna To TT oman, Boise
Betty Albee, Buhl
Renae Moncur, Burley
Robin Falck, Eagle
Tr TTisha Kruse, Eagle
Shannon Crowther, Franklin
Renda Smith, Idaho Falls
Cindy Wo WW rth, Lapwai
John N
y
ydegger, Lewiston
Donna Wa WW ll, Nampa
Raymonda Furness, Newdale
Brenda Clark, Rexburg
Signa Hutchison, We WW iser
ILLINOIS
Amanda Stribling, Atlanta
Ly LL nn Baugh (Ly LL nnzbaugh),
Beecher
Marj r orie Lampe, Campbell Hill
Jann Braun, Chatham
Stephanie Wa WW rd, Chicago
Rosella Bauer, Cissna Park
Beckie Butcher (lovescats128),
Elgin
Linda Vo VV gel (linsvin), Elgin
Denise A
g
lbers, Freeburg
Andrea Johnson, Freeport
Sue Mackey, yy Galesburg
Helen Suter, Golconda
Dixie Te TT rry, yy Goreville
Kristi Starbuck, Highland
Audrey Langer (A (( willowb),
Highland Park
Kathy Hawkins, Ingleside
Mary Houchin, Lebanon
Millie Vickery, yy Lena
Sheri Myers, Mackinaw
Beverly N
yy
ash, Manito
Kim M
y
arie Va VV n Rheenen,
Mendota
Christina Calvino, Orland Park
Donna Musser, Pearl City
Colette Buehl (colettebuehl),
Pekin
Janet Mooberry, yy Peoria
Ann Schilling, Peoria
Florence Grawe, Quincy
Evelyn Kennell, Roanoke
Michele Tu TT ngett, Rochester
Margie Deiter, Rockford
Debbie Fisher, Royalton
Donetta Brunner, Savanna
Amber Sampson, Somonauk
Diana Beilke, Streamwood
Leona Kuhns, Sullivan
Alexandra Romanov (A (( lexandra
Romanov), We WW st Frankfort
Deanna M
))
arkos, We WW stern
Springs
Patricia Rutherford, Winchester
INDIANA
Jennifer Kinser (kinser474 77 21),
Av AA oca
Fancheon Resler, Blufft ff on
Martha Fehl, Brookville
Theresa Scott, Brownsburg
Brandi Fentress, Chandler
Amy Church, Coatesville
Nancy Johnson, Connersville
Sonia C
y
roucher, Decatur
Nancy Jo Leffler, Depauw
Shawn Robey, yy Evansville
Dolores Lueken, Ferdinand
Nancy King, Greenfield
Edna Hoffman, Hebron
Carolyn Gochenaur, Howe
Donna Lisby, yy Indianapolis
Pauline Miller, Indianapolis
Kathy Allen, Knox
Alma Dinsmore, Lebanon
Norene Wright, Manilla
Harriet Stichter, Milford
Karen Stromske (bluesfan61),
Moores Hill
Joan Tr TTuax, Pittsboro
Karen Owen, Rising Sun
Bernadine Stine, Roanoke
Corey Mescher (mrsmescher),
Sellersburg
Cynthia Kolberg, Syracuse
Erin DiPierro, Te TT rra Haute
Maryellen Hays, Wo WW lcottville
Ruth Burrus, Zionsvill
IOWA
Janene Misak, Bettendorf
Monica Osterhaus (Monica
Osterhaus), Council Bluffs
Midge Scurlock, Creston
Eunice Stoen, Decorah
Kathleen Felton (Katemarie_ia),
Fairfax
Sharon Mensing, Greenfield
Linda Mullen, Guernsey
Ta TT mmy Neubauer, Ida Grove
Salina Bontrager, Kalona
Shirley Hochstedler, Kalona
Audrey Groe, Lake Mills
Patricia Staudt, Marble Rock
Mavis Diment, Marcus
We WW ndy Ta TT ylor, Mason City
Becky Ruff, ff McGregor
Sherry Adams, Mt. Ay AA r
Jo Groth, Plainfield
Robin Patten, Prescott
Sharon Holdiman, Wa WW terloo
Dorothy Jennings, Wa WW terloo
Marion Karlin, Wa WW terloo
Ta TT mi Abernathy, Wa WW verly
Jack Spratt, We WW bster City
Leona Luecking, We WW st
Burlington
Gayle O
gg
lson, Winfield
KANSAS
Myra Innes, Auburn
Cristy Davis, El Dorado
Karen Ann Bland, Gove
Margaret Shauers, Great Bend
Heather Campbell, Lawrence
Kathy Kittell, Lenexa
Jeanette Urbom, Louisburg
Tina Elsey, Minneola
Pam Rhodes, Mullinville
Paula Larson (Paulas Pantry),
Nortonville
Peggy Paul, Olathe
Susan Wo WW lfe (suewolfe), Olathe
Kandy Amerson (kdamerson),
Prairie Village
Pat Habiger, Spearville
Merrill Powers, Spearville
Melanie Eddy, yy Syracuse
Angela Oelschlaeger,
To TT nganoxie
Linnea Rein, To TT peka
KENTUCKY
Ta TT mmy Baker (tbakercakes),
Bowling Green
Ta TT mmy Hensley, yy Canmer
Lucille Te TT rry, yy Frankfort
Carlene Jolley, yy Fulton
Virginia Johnson (supercountry
mom), Lagrange
Jeanie OBryan (joebryan),
Leander
Linda Bair, Liberty
Sherry Hulsman, Louisville
Amy S
yy
malley, Louisville
Angie Steele (A (( ngielikes2
cook_KY), Madisonville
Naomi Cross, Millwood
Sally Grisham, Murray
Christine Johnson, Ricetown
Te TT resa Shofner, Stanford
Connie Bryant, Wa WW llingford
Anna Jean Allen, We WW st Liberty
Mary Casey-Sturk, Wilder
Jill Evely, yy Wilmore
LOUISIANA
Doris Rowlands, Baton Rouge
Sundra Hauck, Bogalusa
Blanchie Morrison, Elmer
Edith Betz, Ethel
Peggie Brott, Fort Polk
Brenda Melancon, Gonzales
Pam Holloway, yy Marion
Christina McKenzie, New
Orleans
Kathleen Drott, Pineville
Betty Janway, yy Ruston
Sandi Pichon, Slidell
Codie Ray, yy Ta TT llulah
To TT nya Fitzgerald,
We WW st Monroe
MAINE
Kathi Grenier, Auburn
Emily Chaney, yy Blue Hill
Jan Buck, Buckfield
Audrey Nemeth, Chesterville
Kami Horch, Frankfort
Lee Ann Lowe, Gray
Moira McGarry (onlymoira),
Madison
Susan Kanak, Moody
Cheryl Greeley, yy Pittsfield
Sheila Montgomery, Rockland
Joyce We WW ymouth, St. Albans
Pam Brooks, South Berwick
Heidi Harrington, Steuben
Brenda Deveau, Va VV n Buren
MARYLAND
Beverly Sprague, Baltimore
Margaret Adina OBryon,
Bel Air
Kathy Kirchoefer
(kathykirchoefer), Bowie
A
(
lice Krohn, Catonsville
Priscilla We WW aver, Hagerstown
Debbie Wilkerson, Lusby
Charles Keating, Manchester
Rosemary Pryor, Pasadena
Judith McGhan, Perry Hall
Barbara Davis, Salisbury
Betsy Hedeman, Timonium
Gail Buss, We WW stminster
MASSACHUSETTS
Pam Moorman (pj pp scooby),
Beverly
Joanie Elbourn, Gardner
Arden Billings, Greenfield
Christine Omar, Harwich Port
Charlotte Baillargeon,
Hinsdale
Ann Sheehy (annrms), Lawrence
Jessica Costello, Leominster
Mary We WW st, Marstons Mills
Maria Mulligan, Methuen
Nancy Lore, Rockland
Maria Regakis, Somerville
Ve VV ronica Lamb, South Easton
Kaye Gooch, Sudbury
Judith Sumner, Wo WW rcester
MICHIGAN
Patricia Thomet, Alto
Donna Mantha, Augusta
Te TT d Pottle, Berrien Springs
Peggy Burdick, Burlington
Ly LL nn Miracle, Burton
Shirley De Lange,
Byron Center
Te TT ri Rasey-Bolf, ff Cadillac
Diane Pickel, Comstock Park
Jill Allevato, Dearborn
Connie Simon, Durand
Susan Falk, Eastpointe
Marti Va VV nOrder, Evart
Deborah Amrine, Grand Haven
Casey Stellini, Grand Junction
Vicki Roelofs (dutchmom4MI),
Grand Rapids
Barb Ruis, Grandville
Jackie Riley, yy Holland
Anne Heinonen, Howell
Linda Knoll, Jackson
DiAnn Mallehan, Kentwood
Crystal Pasciak, Lake Orion
Marcy Cella, L LLA LL LL nse
Virginia Ferris, Ly LL ons
Geraldine Grisdale,
Mt. Pleasant
Shirley Beachum, Shelby
Jessie S
y
trobbe, Smiths Creek
Kathy Dorman, Snover
Marsha Ransom, South Haven
Dona Erhart, Stockbridge
Ta TT hnia Fox, Tr TTenton
Winifred Winch, We WW tmore
Jane Dykstra (jdykstra),
Zeeland
MINNESOTA
Joan Ta TT ylor, Adrian
Linda N
yy
ilsen, Anoka
Barbara We WW llnitz, Ashby
Patricia Axelsen, Aurora
Faith Ford (Midwest Foodie09),
Big Lake
Sandy McKenzie, Braham
Judi O
yy
udekerk, Buffalo
Mary Kay Morris, Cokato
Ann Botten, Courtland
Marlene Muckenhirn, Delano
Connie Johnson, Detroit Lakes
Ta TT mi Escher, Dumont
Renee Schwebach, Dumont
Helen Cluts, Eden Prairie
Deanna Richter, Elmore
Julianne Johnson, Grove City
Katie Koziolek, Hartland
Mary Jo OBrien, Hastings
Paulette Gehrke (ms_gehrke),
Isanti
Joyce Moynihan (J (( oyceRM),
Lakeville
Dotty Egge, Pelican Rapids
Kari Rosenow, Roseau
LaVo VV nne Hegland, St. Michael
Dianne Bettin, Tr TTuman
Dawn Fagerstrom, Wa WW rren
Bethel W
gg
a WW lters, Willow River
Kay Schuch (KC10), Winthrop
MISSISSIPPI
Anne Glidewell, Booneville
Kallee Tw TT iner, Brandon
DeLois Douglas, Charleston
Shirley Glaab, Hattiesburg
Nancy Jernigan, Laurel
Linda Finn, Louisville
Rita Futral, Starkville
MISSOURI
Barbara Lovercamp, Alma
Linda Wilson, Anderson
Debbie Johnson (Grammy
Debbie), Centertown
Sasha Cummings, Hazelwood
Brenda Schmitz, Holts Summit
Julie Sterchi, Jackson
Judy Rush (chefj f udy), Kansas
City
Virginia Wa WW tson, Kirksville
Karren Chamberlain, Linn Creek
Bernice Morris, Marshfield
Sonj n a Blow, Nixa
Ta TT mmy Breen, OFallon
Mike N
yy
iedringhaus, OFallon
Andrea Shaw (A (( ndyBug), Osage
Beach
Marietta Slater, Thayer
Judy Marshall, Wa WW verly
MONTANA
Donna Mantha, Augusta
Dixie Lee Harmon, Bainville
Nancy Fettig, Billings
Edna Utter (ednautter), Conner
Gail Kuntz, Dillon
Doris Galleske, Fairview
Jan Roat, Grass Range
Carolyn We WW inberg, Hardin
Beverly Stiger, Helena
Joy Maynard, St. Ignatius
Carol Dorne, Swan Lake
Janet Loomis, Te TT rry
NEBRASKA
Ellen Te TT ter, Arapahoe
Bonnie Myers, Callaway
Ina Schmillen, Elkhorn
Alice Ta TT tro, Geneva
Deb Wa WW ggoner, Grand Island
Dawn Lundgren, Lexington
Ta TT mi Kuehl, Loup City
Jenny Hughson, Mitchell
Judy Kamalieh, Nebraska City
Judy Katskee, Omaha
Amy Sauser, Omaha
Lisa Johnson (LisaRae), Pender
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102_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009 TOH FIELDEDITOR
Susan OBrien, Scottsbluff
Joie Yo YY ungs, Scottsbluff
Dee Falk, Stromsburg
Betty Ruenholl, Syracuse
NEVADA
Karen Sikora, Dayton
Jenece Howard, Elko
DeniseYo YY ules, Fallon
Rebecca Jones, Henderson
Barbara Murphy, yy Incline Village
Nancy Beckerbauer, Las Ve VV gas
Sharon Peterson, Las Ve VV gas
NEWHAMPSHIRE
Nancy Gaver, Brookfield
Karen Clough, Danville
Colleen Palmer, Epping
Linda Harrington, Hudson
Inge Schermerhorn, Kingston
Tr TTicia Stratton (tstratton846),
Manchester
Margaret Drye, Plainfield
Tr TTacy We WW ber, Swanzey
Sarah
yy
Sanville (snowboardgirl),
Tr TToy
NEWJERSEY
Nancy Zimmerman (NanZim),
Cape May Court House
Linda Skelcy (thegoodcooknj),
Cranford
Diane Juco, Edison
Debiana Casterline
(FrostyinNJ), Egg Harbor Tw TT p
Brittany Guerin, Englewood
Helga S
yy
chlape, Florham Park
Nancy OConnor (Nancy_NJ),
Glen Ridge
Sally Tr TTeonze, Hillsborough
Roberta Strohmaier, Lebanon
Kelly Williams, Morganville
Janie Zirbser (A (( ppy_Girl),
Mullica Hill
Nadine Frank, Parsippany
Stephanie Hanisak, Port Murray
Marie Forte, Raritan
Nancy Negvesky, yy Somerville
NEWMEXICO
Catherine Hayes, Albuquerque
Marsha Postar (marshaal),
Albuquerque
Molly Seidel, Edgewood
Pamela Huntley, yy Grants
Carol Mead, Los Alamos
Te TT rri Kearns, Roswell
Alpha Wilson, Roswell
NEWYORK
Sandy Starks, Amherst
Marilee Merle, Attica
Rose Rodwell (rosiewny),
Bergen
Judy Losecco, Buffalo
Nancy Breen, Canastota
Sue McCormick
(meamomma1), Cheektowaga
M
((
argaret Gage, Cherry Va VV lley
Michele Va VV n D
gg
ewerker,
Cherry Va VV lley
Laura Eads (laura_e),
Clift ff on Park
Rebecca Gage, Cobleskill
Tiffany Wa WW caser (Swedemom),
Cortlandt Manor
Susan Stetzel (sstetzel),
Gainesville
Janice Arnold, Gansevoort
Karen Buhr, Gasport
Helen Phillips, Horseheads
Rhonda Rhodes (cookqueen),
Hudson Falls
Cheryl Barney, yy Le Roy
Mary Malinowski, Lee Center
Frances Boise, Marion
Lucia Johnson, Massena
Kimberly Ludvick (xenozoe),
Newburgh
Linda-Ann Wa WW rgo (wargofive),
North Massapequa
Estelle Keefer, Olean
Andrea Holcomb, Oxford
Darlene Markham, Rochester
Kelly Wo WW ods (darkblue0729),
Schenectady
Kristine Chayes, Smithtown
Jeanne Harris (Mammajeane),
South New Berlin
Penny Sands Fersko,
Staten Island
Ann Winchester (anne9047),
Unadilla
Susan Seymour, Va VV latie
Harmony Ta TT rdugno,
Ve VV rnon Center
Kathy Anderson, Wa WW llkill
NORTHCAROLINA
Cindy Winter-Hartley, yy Cary
Katie S
y
loan, Charlotte
Mary Lou Robison, Greensboro
Paula Chewning Wa WW lls,
Greenville
Margie Kirkman (Cubbybear),
High Point
Linda Thompson, High Point
Jane Needham, River Bend
Hilda Pardue, Ronda
Dorothy Baker, Southern Pines
NORTHDAKOTA
Jeri Dobrowski, Beach
Holly Laverdure (HsL), Cando
Rita C
y
hristianson, Glenburn
Patricia Burris, Grand Forks
Ann Marie Moch, Kintyre
Marshelle Greenmyer-Bittner,
Lisbon
Lisa Morman, Minot
Lois Flaten, Ray
Carla Hodenfield, Ray
Marilyn Hodenfield, Ray
Sarah G
y
oetz, Richardton
Lillian Domres, To TT wner
Elmeda Johnson, Williston
Tr TT ish Gehlhar, Yp YY silanti
OHIO
Doris Ta TT ekett, Alger
Sharon Coxe, Bellville
Bev Spain, Bellville
David Klein, Berkey
Diane Tu TT rner, Brunswick
Catherine Burcham,
Chesapeake
Sherry Masters, Cincinnati
Kimberly Rice, Cincinnati
Ruth Stoops, Cincinnati
Shannon Arthur (ScottsGrace),
Circleville
Kim Wa WW llace, Dennison
Jacqueline Ve VV tter (jackie),
East Liverpool
Freda Becker, Garrettsville
Carole Finney, yy Harrisville
Betty Spencer, Hopedale
Catherine Dawe, Kent
Aimee Shugaman, Liberty
To TT wnship
Linda Miller, Lowell
Tr TT udi Bobst, Lucasville
Debra Dohy, yy Massillon
Diane Shipley, yy Mentor
Ben and Arie C
y
oblentz,
Millersburg
Polly Coumos, Mogadore
Marilyn Bick, Norwalk
Julie Mosier, Perrysville
Shirley Heston, Pickerington
Eldora Willford, Plymouth
Rachel Strong, Rittman
Dolores Ann Thorp, Salineville
Robert Breno, Stongsville
Susan Kieboam (A (( lliea),
Streetsboro
Phyllis Jarman, Wa WW rren
Vikki Rebholz (RebholzV),
We WW st Chester
Lavonn Bormuth, We WW sterville
Pat Wa WW ymire, Ye YY llow Springs
OKLAHOMA
Denise Vineyard, Ardmore
Jennifer Dillard, Cleveland
Judie Thurstenson, Colcord
Barbara Shepherd, Edmond
Peggy Goodrich, Enid
Flo B
gg
urtnett, Gage
Kay Curtis, Guthrie
Stacey We WW st-Feather, Jay
Donna Brockett, Kingfisher
Nancy Johnson, Laverne
Linda Foreman (LindaChicken_
Oklahoma), Locust Grove
Rebecca Liao, Oklahoma City
Mariesa McNeill (mamcneill),
Oklahoma City
Marcia Nelson, Ponca City
LaDonna Reed (candykisses
_Oklahoma), Ponca City
Christine Eilerts, Tu TT lsa
OREGON
Susan Snyder, Condon
Ly LL nda Byrd, Dallas
Sherri Ann Gentry, yy Dallas
Sydney Thompson (sydthepid),
Dayville
Lu Ann Kessi, Eddyville
Deb Darr, Falls City
Naomi Pollard, Gladstone
Mickey Tu TT rner, Grants Pass
Stephanie Hutchinson, Helix
Grace Dickey, yy Hillsboro
Leann Meeds, Klamath Falls
Cathee Bethel, Lebanon
Sandra Geissel, Milton-
Freewater
Carolyn Allison, Pleasant Hill
Ly LL nn Hartigan, Portland
Mary Anne Thygesen
(Maryannet), Portland
A
(
shleigh Gilb
))
ert (ashgilbert),
Redmond
Krista Frank, Rhododendron
Laura Nickles, Rosebury
Darlene Brenden, Salem
Carol Baker, Summerville
Marie Hattrup, The Dalles
Dala Johnson, Tu TT alatin
Earlene Ertelt, Wo WW odburn
Marilyn Paradis, Wo WW odburn
PENNSYLVANIA
Sharon Allen, Allentown
Barbara McCalley, yy Allison Park
Betty Claycomb, Alverton
Millie Rogers, Annville
Phillip Rummel, Belleville
Janice Burkholder,
Chambersburg
Beth Ask, Cogan Station
Clarann Gafrarar, Columbia
Helen Hassler, Denver
Tr TTaci Wy WW nne, Denver
Kathleen Schappell,
Douglassville
Patty Kile, Elizabethtown
Rita Reifenstein, Evans City
Pat Rimmel, Ford City
Lena Esh, Gordonville
Marina Pfaff (Pfaffma),
Hanover
Charlott tt e Goldberg, Honey
Grove
LaurenDaley ee , yy Indiana
Tina Repak-Mirilovich,
Johnstown
Laura Stoltzfus, Leola
Deb Moyer, Liberty
Bradley Moritz, Limerick
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Karen Kreider, Manheim
June Sangrey, yy Manheim
Janet Thomas, McKees Rocks
Joyce Guth, Mohnton
Marlene Barker, Monroeville
Melody Mellinger, Myerstown
Mary Landis, New Cumberland
Elaine Anderson, New Galilee
Kathy Peters, North Ve VV rsailles
Ann N
y
ace, Perkasie
Joyce Daubert, Pine Grove
Debra Latta, Port Matilda
Catherine Cremers, Pottstown
Alta Rodgers, Pottstown
Cherie Sechrist, Red Lion
Pat Kreitz, Richland
Romaine We WW tzel, Ronks
Darla Germaux, Saxton
Amy Smith (amwheezer2),
Scranton
Lucinda Wa WW lker, Somerset
Michelle Wise, Spring Mills
Dan Albaugh, State College
Cathy Thomas (Cathwhy),
State College
Nancy Foust (_ (( nlfPA PP ) AA ,
Stoneboro
Dolores Skrout, Summerhill
Sandra Johnson, Tioga
Ray Hoene, Tu TT nkhannock
RHODE ISLAND
Julie Davis, Bristol
Yv YY ette Carozza, Central Falls
Marcie Louton (snorkiesmom),
North Scituate
Pat Medeiros, Tiverton
Barbara Ly LL nch, We WW st Wa WW rwick
SOUTHCAROLINA
Ruth Marie Ly LL ons, Aiken
Alaina Showalter, Clover
Brenda Leonard, Columbia
Sue Gies, Custer
Katherine Moss, Gaffney
Lisa Va VV rner, Greenville
Jeanie Jenkins, Greenwood
Ollie Jackson, Inman
Claudia Grier, Lancaster
Lillian Heston, Leesville
Ly LL nn Parnell, Lexington
Loretta Cergol, Myrtle Beach
Paula Harmon (love2cook) kk ,
N. Augusta
Elizabeth Hunter, Prosperity
Melanie Thurston, Williamston
SOUTHDAKOTA
Joan Antonen, Arlington
NanCee Maynard, Box Elder
Ellen Schroeder (sugarbug),
Brandon
Pam Hofer, Carpenter
Alice Shaffer, Gregory
Nina Vilhauer, Mina
Maxine Smith, Owanka
Annette Hill, Pierre
Lisa Thomsen, Rapid City
Glenda Goldade, Seneca
Frances Poste, Wa WW ll
Roxy Wilfahrt, Wa WW tertow
TENNESSEE
Sue Ashford, Blountville
Rebecca Horvath, Bluff City
Ta TT mmy Logan, Clinton
Vivian Wa WW lker, Crossville
Margaret McNeil, Germantown
Kathy Knight, Greeneville
Stephan P
g
appas (jetfan27),
Knoxville
Suzanne Whitaker, Knoxville
Kathleen Fuller, Murfreesboro
Melissa Daniels, Soddy Daisy
Sharon Manus, Smyrna
Andrea Bolden, Unionville
TEXAS
Christine Groves, Archer City
Sarah Wo WW odruff, ff Austin
To TT nya Jones, Brenham
Sue Broyles, Cherokee
Rhonda Cowden, Cypress
Ta TT mmy Marcus (tj t marcus),
Cypress
Denise Baumert, Dalhart
Luann Carlson, El Paso
Jeanne Brady, yy Fort Wo WW rth
Marcia Ramsey (mramsey680),
Garland
Julia Bushree, Georgetown
Susan Garoutte, Georgetown
Pat Stevens, Granbury
Gay Nell Nicholas, Henderson
Jennifer Reynolds (jenjam),
Lubbock
Megan Cornwell
(meganmo27), McKinney
Beverly Nichols (red_savage1),
Midland
Linda Rainey, yy Monahans
Ann Cousin, New Braunfels
Joan Hallford (MarineMom_
Te TT xas), North Richland Hills
Mary A
))
nne McWhirter,
Pearland
Penny Spearman, Pickton
Marilyn Katcsmorak,
Pleasanton
Cathy Lemmon, Royce City
Mary Lou Roberts, San Angelo
Jackie Fremming, San Antonio
Debbie Roppolo, San Marcos
Billie Jeane G
p
arner, Southlake
UTAH
Arisa Cupp (arisacupp), Lehi
Ashley N
pp
elson, Lehi
Edie DeSpain, Logan
Paula Zsiray, yy Logan
Lesli Dustin, Nibley
Arlene Butler, Ogden
Lucile Proctor, Panguitch
Donna Higbee, Riverton
JoLy LL nn Hill, Roosevelt
Barbara Birk, St. George
Rebecca Baird, Salt Lake City
Gaylene Anderson, Sandy
Debbie Mace, Sandy
Roni Goodell, Spanish Fork
Mary Hollister, Springville
Ly LL nette Zaugg, Syracuse
Stacey Christensen,
We WW st Va VV lley City
VERMONT
Patricia Le Blanc, East Hardwick
Virginia Breitmeyer LaPierre,
Greensboro Bend
Harriet Dumas, Hartland
Joan Finley, yy Hartland
Patricia Bixby, yy Morrisville
Susan Greenall, Windsor
VIRGINIA
Margaret Wa WW gner Allen,
Abingdon
Cynthia Merse (run262),
Alexandria
Rachel Garcia, Arlington
Dorothy Showalter, Broadway
Te TT resa Mears, Chincoteague
Esther Shank, Harrisonburg
Carol Strong Battle, Heathsville
Rosemarie Forcum, Heathsville
Debbie Payne (debluvscookin),
Lambsburg
Eugene Presley, yy Lebanon
Alissa Keith (arkeith),
Ly LL nchburg
Angela Leinenbach,
Mechanicsville
Stephanie Hoer, Roanoke
Dana Shelton (twooft ff wo),
Roanoke
Ky KK ra Pulliam, Stephens City
C
y
arrie Long, Suffolk
Virginia Gentry, yy Sutherlin
Theresa Morris, To TT ano
WASHINGTON
Bonnie Wa WW liezer, Brush Prairie
Marcia McFarlane
(HDMac_WA WW ), Edgewood
C
(
arol Marty, Edmonds
Jodi Te TT tzlaff (jodtoad),
Edmonds
Janis Plagerman, Ephrata
Margie Snodgrass, Gig Harbor
Patricia Crandall, Inchelium
Te TT rri Brown, Kent
Perlene Hoekema, Ly LL nden
Holly Clouse, Mead
Julie Butler (j.butler1), Puyallup
Alice and Jake We WW ber, Ritzville
Diane Sardeson, Seattle
Aljene We WW ndling, Seattle
Beverly Kearns, Selah
Marian Platt, Sequim
Carolyn Eastham, South Bend
Nina Hall, Spokane
Marty Rummel, Tr TTout Lake
Shelly Fitzgerald
(collegestudent), Va VV lley
Janet Brinkman, Va VV ncouver
Lila Scheer, Va VV ncouver
Janie Cooper, Wa WW terville
Kristin Va VV n Dyken, We WW st
Richard
Ty TT ffany Fries, Ya YY kima
WEST VIRGINIA
Lori Daniels, Beverly
Cheryl Maczko, Eglon
Connie Jo Hamilton, Fairview
Amy Short, Lesage
Jodi Zickefoose, Ta TT llmansville
WISCONSIN
Janelle Lee, Appleton
Sue Gronholz, Beaver Dam
Amy Vo VV ights, Brodhead
Gloria W
gg
a WW rczak, Cedarburg
Vicki Rach (1wicket46),
Chaseburg
Ann Becker (akbecker),
Clintonville
Ruth Jungbluth, Dodgeville
Kathleen Ta TT ugher, East Tr TToy
Dennis Dolan, Fitchburg
Stephen Baseley, yy Fond du Lac
Nancy DeMaster, Fond du Lac
Lisa S
yy
erovy vv (Serovy),
Fond du Lac
Bernie Bellin, Franklin
Lisa Feld, Graft ff on
Jean Ecos, Hartland
Heide Maginn (shygal43),
Kenosha
Rochelle Schmidt (chefly),
Kenosha
Donna Gorman, Lone Rock
Holly Basford, McFarland
Gail S
yy
ykora, Menomonee Falls
Kelly Huntington, Middleton
Mari Anne W
gg
a WW rren, Milton
Anne Alesauskas, Minocqua
Charlene Griffin, Minocqua
Jeanette Pederson, Monico
Tr TTacy Hoffman (tsf1264),
Montello
Darlene Alexander, Nekoosa
Lois Fetting, Nelson
Chris Kohler, Nelson
Carol Smith, New Berlin
Lauren Heyn, Oak Creek
Judy Skaar, Pardeeville
Kimberly Kronenberg,
Pembine
Ardyce Piehl, Poynette
Mark Tr TTinklein, Racine
Linda Rock, Stratford
Doris Sather, Strum
Cora Kosik, Thorp
Liz Giese, We WW st Bend
Mary Steiner, We WW st Bend
Darlis Wilfer, We WW st Bend
WYOMING
Lulu Shuler, Cody
Jo Maasberg, Farson
Ardis Rollefson, Jackson Hole
Lori Coulthard, Laramie
Ve VV ra Reid, Laramie
Denise Smith, Lusk
Arlene Zerbst, Newcastle
Bonnie Hiller, Powell
Rachelle Stratton
(rachellestratton), Rock Springs
C
(
arolyn Wa WW lton, Smoot
Bobbi Miller, Thermopolis
ALBERTA
Connie Tiesenhausen, Demmitt
Florence Barnes, Drumheller
Lori Stefanishion, Drumheller
Orien Maj a or, Hinton
Margaret S
j
teacy, yy Lethbridge
Kathy Scott, Lingle
Karen Bourne, Magrath
Lise Thomson, Magrath
Ruth Ann Stelfox, Raymond
Redawna Kalynchuk (Kaly_ab),
Sexsmith
Frieda Meding, Tr TTochu
BRITISHCOLUMBIA
Nancy Ossinger (Nancy-J - o),
Chilliwack
Merle Dyck, Elkford
Leigh Moore, Heffley Creek
Deborah Maki, Kamloops
Doreen Martin, Kitimat
Danielle Belanger, Victoria
MANITOBA
Joan Airey (A (( irey), Rivers
Marge Reimer-T - o TT ews, Steinbach
Debbie Clark, Winnipeg
Linda Grienke, Winnipeg
Shelly Zulak-Labay (beadlover),
Winnipeg
NEWBRUNSWICK
France Couturier, Edmundston
Marilu Hynes, McLeod Hill
NEWFOUNDLAND
Joan Kane, Tr TTinity
NOVA SCOTIA
Lois Bent, Bridgetown
Celine Munroe, Guysborough
We WW ndy Dowling, Queens
County
Kelly Kirby, yy We WW stville
ONTARIO
Joannah Jarman, Almonte
Betty Lambert (beloro),
Bracebridge
Pat Roberts, Cookstown
Mary Ellen Agnew, Dundalk
Enid S
y
toehr, Emsdale
Nancy Horsburgh, Everett
Linda Russell, Exeter
We WW ndy Masters, Grand Va VV lley
Janet Tigchelaar, Jerseyville
Sarah W
gg
e WW ber, Kitchener
Lois Ta TT ylor Caron, London
Nancy Bergeron, North Bay
Elda Hall, Oro Station
Janis Plourde, Smooth Rock
Falls
Raymonde Bourgeois, Swastika
Ly LL nne Wilhelm, We WW st Hill
Audra Marchand
(sxygrneyes88), Windsor
PRINCE EDWARD ISLAND
ancy Coughlin, Charlottetown
Ta TT mmy Clements, Murray
Harbour
QUEBEC
Anne MacWhirter, Hope
Diana Frizzle, Knowlton
Linda Johnson, Pointe Claire
SASKATCHEWAN
Betty Abrey, yy Imperial
Del Mason, Martensville
Carol Funk, Richard
Va VV l Lefebvre, Rosetown
Norma Harder, Saskatoon
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INTERNATIONAL
Preci DSilva (Salsarose), Dubai,
UAE
>>ISNT IT TIME YOUJOINOUR TEAM?
Interested in becoming a volunteer Field Editor for Taste of Home? Field Editors share recipes,
cooking tips and ideas with our staff and on-line community. If you would like to be consid-
ered, please fill out the application form at www.tasteofhome.com/apply
When Susan Whetzels cousin
was deployed to Iraq last year,
she decided to boost his morale
by sending him a taste of home.
A blogger who details her
kitchen adventures at
doughmesstic.com, Susan called on
her fe ff llow fo ff odies in cyberspace
to make some home-baked treats
fo ff r her cousinU.S. Army Captain
Jason Ballard (right)and his
comrades. Figuring hed get fo ff ur
or fi ff ve boxes of cookies, bars and
trail mix to share, Susan was
stunned to hear he got 60 boxes!
Since that day in July 2008, Op-
eration Baking GALS (Give A Little
Support) has launched its own
We WW b site, bakinggals.com, and has
grown by leaps and bounds. Bak-
ers visit the site to search through
the list of soldiers eagerly await-
ing goodies. They select a soldier
to host and then get baking!
Once a month, the bloggers/
bakers, both amateur and profe ff s-
sional, make treats and ship them
to deployed troops. Other blogging
bakers are good about promoting
Operation Baking GALS on their
own sites, which has helped
spread the word.
Its impossible to tell how
many people have baked fo ff r Op-
eration Baking GALS, says Susan,
who lives in Pearisburg, VA VV . We WW
have around 1,000 registered
users, but since one person
registers and others usu-
ally help her bake, we
estimate that more than
10,000 people have par-
ticipated so fa ff r.
The We WW b site gets
countless letters fr ff om
the soldiers showing
their appreciation
fo ff r the heartfe ff lt
homemade goodies.
In a combat envi-
ronment, its easy to
fo ff rget about all the
good things back
home that we are
fi ff ghting fo ff r over here,
Jason wrote. Because
of your homemade treats,
we are reminded of the
good things in life ff .
Susan has gotten a lot
out of volunteering time
and energy to this 21st-century rr
cause. More than anything, Ive
gained such respect fo ff r the bak-
ers, she says. I never expected
the response I got. Its possible
that every rr troop in Iraq has tasted
a Baking GALS cookie by now!
CLOSE TO
HOME
CAPTAIN
COOKIES!
For one of Susans
(and the troops)
favorite cookie
recipes, visit cooks
whocare.com
SHARE!
ON SALE NOW! For 21 more stories about people who use their cooking skills to help others, pick up the Cooks Who
Care edition of The Taste of Home Cookbook, available wherever books are sold and at ShopTasteofHome.com.
The 738-page book features more than 1,300 treasured recipes. A special on-line bonus section provides an extra 301
Taste of Home recipes FREEplus 48 recipes from the 21 featured Cooks Who Care.
WHATS IT ALL ABOUT?
Ta TT ste of Homes Cooks Who
Care initiative celebrates acts
of caring by home cooks and
organizations who give back
through food...caring folks like
Lily Bussel of Oregon, whose
high school cupcake club raises
funds for local charities. Or Sue
Ross of Arizona, who started a
program to feed the homeless
and homebound in her com-
munity. yy Read their inspiring
stories and many more at
cookswhocare.com.
GET INVOLVED
Do you give back to others?
November 8-14 is National
Cooks Who Care We WW ek, and
we hope youll use that week to
show others that you care. Here
are some ways to get involved:
>> >> Hold a bake sale to raise
money fo ff r a charity
>> >> Share the harvest from your
garden with a local soup
kitchen
>> >> Off ff er cooking instruction to
fa ff milies without those skills
>> >> Vo VV lunteer in your local food
pantry, yy meal program or shelter
>> >> Deliver meals to the elderly
or shut-ins
Find more ways to give back at
cookswhocare.com.
bake n blog
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His Fa FF vorite Ravioli - $3.61.......59
Italian Meatball
To TT rtes - $1.36 ..............................72
Mango Chicken with
Plum Sauce - $3.45....................71
Orange-Cashew
Chicken and Rice - $2.11 ..........63
Penne Gorgonzola
with Chicken - $1.92..................69
Pizza Snake - $1.29....................81
Quick Chicken
and Dumplings $1.66.............61
Skillet Shepherds
Pie - $2.49 ..................................46
Speedy Jambalaya - $1.68........61
Spicy Chorizo &
Shrimp Rice - $3.24...................61
SALADS &
DRESSINGS
Marinated Salad - 53...............97
Pear Harvest Salad - $3.14.......44
Ta TT ste-of- ff Fa F ll Salad - $1.08........26
Thai Beef Salad - $2.81 .............61
SANDWICHES &
WRAPS
Asian Burgers - $1.86................59
Tu TT rkey Focaccia
Club - $2.86...............................46
SIDE DISHES
Everything Stuff ff ing - $1.50...25
Make-Ahead
Mashed Potatoes* - 57 77 ...........41
Makeover Fa F ncy
Bean Casserole* - $1.08...........40
Scalloped Oysters - $1.20........97
Scarborough
Fa F ir Stuff ff ing - 95......................43
Sweet Potatoes &
Apples* - 81..............................97
Winter Squash
Souff ff le Bake - $1.30..................26
SOUPS, STEWS & CHILI
Chicken Stew with Balsamic
Roasted Ve VV getables* - $2.86...53
Stew-Pendous
Beef Stew* - $2.25.....................55
Ve VV getarian
Polka Dot Stew* - $1.73............63
Wild Mushroom Soup
Cappuccino - $1.65.................33
*RECIPE INCLUDES NUTRITION FA FF CTS
NOTED COSTS ARE PRICE PER SERVING
COOKING FOR 2?
Our Test Kitchen has paired
down some recipes from this
issue. Find their serves 2 ver-
sions at tasteofhome.com/plus
Cranberry-Kissed
Pork Chops for 2.......................44
Glazed Shrimp &
Asparagus for 2 .........................59
His Favorite Ravioli for 2..........59
Pear Harvest Salad for 2 ..........44
Skillet Shepherds Pie for 2......46
Spicy Chorizo &
Shrimp Rice for 2.......................61
APPETIZERS &
SNACKS
Arach-namole - 77 77 ...................79
Chicken
Lettuce Cups - $1.42.................33
Jack- kk o-Lantern
Popcorn Balls - 59 ...................78
Shrimp Pot Stickers
with Ginger-Lemon
Sauce - $1.26...............................33
Smoked Salmon-Dij i on Crme
Fraiche Canapes - $1.75 ...........33
BEVERAGES
Swamp Juice
a la Slime - 45...........................81
BREADS, MUFFINS &
ROLLS
Ke KK lseys Fa FF vorite
Cranberry Bread - 33..............48
Leg Bones *- 24.......................78
Old-Fa FF shioned
Brown Bread - 13......................19
CONDIMENTS
Classic Tu TT rkey Gravy vv - 13 ......50
Honey & Cherry
Chutney - 78............................26
DESSERTS
Cakes &To TT rtes
Sugar Ghost Cupcakes - 34 ..76
Cookies &Bars
Date Pinwheels - 4..................93
Dipped Lemon Spritz* - 7 77 ......93
Macaroon Kisses* - 18............93
Pecan Roll-Ups* - 6 ................93
RECIPE INDEX
OCTOBER/NOVEMBER 09
33
Vo VV l. 17, 77 No. 5, October/November 2009 Reiman Media Group Inc. 2009. TA TT STE OF HOME (ISSN1071-
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returned, please enclose a
stamped, self- ff addressed envelope.
6. Sending photos? We accept
35mm color prints or high-resolu-
tion digital photos. Please submit
digital images as jpegs at 300 dpi.
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Miscellaneous
Apple-Raisin
Bread Pudding - 56.................29
Aunt Ruths Fa FF mous Butt tt erscotch
Cheesecake - 93......................86
Layered Tu TT rtle
Cheesecake - $1.10...................88
Peach Melba
Cheesecake - 92......................88
Pina Colada
Cheesecake - $1.03...................87
Pumpkin
Creme Brulee - 66 ..................29
Pumpkin Wa WW lnut
Cheesecake - $1.15....................86
Sangria Gelatin
Dessert* - $1.33 ..........................41
Spiced Apple-Cranberry
Crepes - 90..............................30
Pies &Ta TT rts
Easy Pumpkin Pie - 64 ...........97
Sweet Potato Pie &
Maple Praline Sauce - 81 .......30
MAINDISHES
Asian-Style
Baby Back Ribs - $5.02.............70
Black Bean Cakes
with Mole Salsa - $1.19..............63
Brined Grilled
Tu TT rkey Breast - $2.20................25
Cranberry-Kissed
Pork Chops - 99......................44
Flatbread Ta TT cos with Ranch
Sour Cream - $1.39...................59
German
Okt kk oberfe ff st Pizza - $1.52 ........63
Glazed Shrimp &
Asparagus - $3.61 ......................59
Herb-Roasted
Tu TT rkey - $1.78 .............................43
COOKING FOR
O T Ki h h
MORE!
So many, many reasons its so...Mm! Mm! Good!
Without Campbells
Condensed Cream of
Mushroom Soup (Regular or 98% Fat Free)
cup water
cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
cup shredded Parmesan cheese (optional)
1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well
browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup,
water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is
cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced
basil, if desired. *Or substitute 1 tbsp. finely chopped onion.
For hundreds of delicious recipe ideas explore CampbellsKitchen.com
2009 CSC Brands LP
When you realize
its 80 toasty calories,
its even more warm
and comforting.
Luscious swirls of cinnamon.
Plump juicy raisins.
Enjoy anytime.
cinnamon raisin swirl
Good is in the details.
TM
pepperidgefarm.com
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