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December & January 2008

Let’s talk turkey!
Plus more festive foods on
handy cards



TH1192382A10_10_1b.jpg @ 61%
79 6 Cherished 22 Mom’s Best Meal
Christmas Cookies Her breakfast warms a winter
Readers share their treasured treats
10 Sweets from 49 Fan-tastic Fondue!
Dip in for game-day munching
$3.99 U.S./$4.99 Canada

Christmas Past
Turtle-Shaped Cookies,
Goodies that became tasty traditions 52 An Appetizing
Nice ’n’ Soft Sugar Cookies,
Holiday Spritz and 16 Glorious New Year’s Eve
Delicious ideas for the countdown
Walnut Horn Cookies,
pages 6-7 Holiday Dinners
Savory roast and sensational sides
Rob Hagen Find the Missing
Stephanie Marchese
20 A Toast to Eggnog Christmas Tree Bulb!
FOOD STYLIST Recipes showcase its creamy flavor See page 65 for details on our new
Sarah Thompson “Hide & Seek” contest
56 57

52 New Recipe Contest . . . . . . . . . . . . . . 43
15 Meal in Minutes
Elegant dinner ready in a snap Tour My Kitchen . . . . . . . . . . . . . . . . . . . . 44
Favorite Grace . . . . . . . . . . . . . . . . . . . . . . . 51
24 Gotta Try It!
Soup’s on…and this one is fabulous “Secret” Ingredients . . . . . . . . . . . . . . 51
In the Test Kitchen . . . . . . . . . . . . . . . . 59
46 Field Editor’s Favorites Does Anyone Have? . . . . . . . . . . . . . . . 60
She serves a classic, comforting meal
Stirring Comments . . . . . . . . . . . . . . . . 62
48 Potluck Pleasers Meet Our Field Editors . . . . . . . . . . . 63
Take along a Southwest-inspired dish
Field Editor Spotlight . . . . . . . . . . . . 63
56 Good for You! “Hide & Seek” Contest . . . . . . . . . . . 65
“Holiday lites” with bright flavor Cooks Who Care . . . . . . . . . . . . . . . . . . . . 66
58 Celebrate Jewish Traditions Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . 67
Heritage flavors these holiday dishes
59 Test Kitchen Cook’s Pick
Grilled sandwich is a family-pleaser Raisin Pecan

Free for everyone…
+ More recipe photos
from this issue
+ New Year’s banner to
print at home
+ How to make truffles video
+ Eggnog Cheesecake…yum! 17 7
+ Easy Homemade Turkey Stock
bonus recipes & features
+ All-time favorite
Christmas cookies
New Symbols!
+ More holiday side dishes ★ indicates the recipe contributor is
+ Craft a chocolate a Taste of Home field editor
New Year’s hourglass
9 + Fabulous fondues
go to for
a photo of the recipe

TA B L E TA L K President and Chief Executive Officer

............ Mary G. Berner
President, RDA Food & Entertaining
Suzanne M. Grimes

A New Year’s Makeover!

On occasion, we remodel our kitchens, restock our fridges, make over our
cabinets. In that spirit, we feel it’s just as important to freshen up the maga-
zine to make it even more inviting. As we move into another New Year, I’m Editor in Chief Catherine Cassidy
happy to share our Taste of Home makeover. What this means for you: a warm, Creative Director Ardyth Cope
cozy new look and feel...and some new features to make your Taste of Home Food Director Diane Werner RD
experience even tastier. A sampling of what you’ll find inside: ............
Editor Ann Kaiser
More kudos for field editors! Managing Editor Barbara Schuetz
We’re proud to have these special home cooks on hand to serve up great Senior Art Director Sandra L. Ploy
recipes and want to make sure everyone knows who they are. So when Food Editor Patricia Schmeling
we feature a recipe submitted by a field editor, you’ll see a star ★ next Recipe Asset
Systems Manager Coleen Martin
to her or his name. As always, our complete field staff is listed—in this
issue, on pages 63-64. Recipe Editors Sue A. Jurack (senior),
Mary King, Christine Rukavena

Photos of everything! Assistant Editor Melissa Phanuef

Copy Editor S.K. Enk
Our recipes are tested and beautifully photographed. But if a recipe is
Editorial Assistant Jane Stasik
not pictured, you will see a camera next to its name. If you’d like to
Executive Assistant Marie Brannon
view the photo, log on to, where you’ll find the ............
photo and even more great features. Test Kitchen Manager Karen Scales

Cooks Who Care Home Economists Tina Johnson, Marie Parker,

Annie Rose, Kristen Lingsweiler
So many of you share heartwarming stories about Test Kitchen Assistants Rita Krajcir, Kris Lehman,
people who are cooking as a way to give back to Sue Megonigle, Megan Taylor
your communities. We salute you in this column
Photographers Rob Hagen (senior),
that debuted last issue—and it’s getting great re- Dan Roberts, Jim Wieland,
Lori Foy
sponse! This time around, you’ll meet an avid baker who launched a
Set Stylists Jenny Bradley Vent (senior),
Christmas cookie campaign to treat troops overseas. See page 66 to read Stephanie Marchese (senior),
Melissa Haberman,
her story and find out how to tell us about a caring cook—it might be you! Dee Dee Jacq
Food Stylists Sarah Thompson (senior),
Chances to WIN! Tamara Kaufman
We throw a new twist into our much-loved hidden item contest; see page Assistant Food Stylists Kaitlyn Besasie, Alynna Malson,
Shannon Roum, Leah Rekau
65 for all the fun. But don’t forget that our recipe contest in every maga- Photo Studio Coordinator Kathy Swaney
zine gives you the opportunity to win $500! This issue’s “Let’s Talk Turkey” ............
event was a true challenge: Our Test Kitchen judges prepared 80 pounds General Manager,
Renee Jordan
of turkey to find the winner! Meet her and check out her great-tasting dish
Executive Editor, Digital Media
on page 26; see page 43 to see how you can join the contest excitement. Bob Ottum
Associate Editor, Digital Media
A word about another change: advertising. Like other magazines in the Beth Kong
Reiman Publications family, Taste of Home has not accepted ads up to ............
now. Some of you have written to ask why we’ve changed our tune. Be- Vice President, Integrated Sales & Marketing
Mark Wildman
lieve it or not, Taste of Home is the largest food magazine in the world; Executive Director, Integrated Sales & Marketing
more than 3 million people just like you enjoy each issue. That’s a lot of Maureen O’Connell
cooks...and paper, ink, postage. You get the picture. Accepting ads Vice President
Integrated Partnerships for Taste of Home
helps us continue to bring you the publication you enjoy and to offer even Lora Gier
more benefits—like our on-line Recipe Finder; great new books like New York 1-212/993-5224
The Taste of Home Baking Book; “Cupcake of the Month” and other great Eastern Account Director, Mary Gilbert
Eastern Account Manager, Kristine Cronin
E-mail newsletters; more than 300 Cooking Schools around the country; Chicago 1-847/226-2959
and much more. Log on to for the whole scoop. Midwest Account Manager, Leslie Grothe
All changes aside, we’re here to do what we’ve always done for you: Los Angeles 1-310/479-1332
Western Account Manager, Kristin Hiegel
showcase your great recipes and help you share your stories and mem- Advertising Traffic Specialist
ories with other cooks. That’s something that will never change–I prom- Kristine Jacobson
ise! Enjoy this issue’s festive foods as you enjoy this wonderful season. ............
—Catherine Cassidy Director, Taste of Home Cooking Schools
Sandy Bloom Taste of Home Public Relations
Bethany Bradley

4 TASTE OF HOME \ December & January 2008

...................................... AND

Indulge in the spirit of the season with our wondrous collection of holiday
recipes guaranteed to put a twinkle in anyone’s eye. Rich-tasting sweets, savory
meats, appealing appetizers and more are all yours…just turn the page.
Turtle-Shaped Cookies, Almond Tassies,
Holiday Spritz and Walnut Horn Cookies
bring delectable delight to the season.

AND In a large mixing bowl, cream 1 cup butter
and cream cheese until light and fluffy.
Gradually add flour, beating until a ball
forms. Divide dough into four portions.
Roll each portion into a 12-in. circle.
Melt the remaining butter. In a large
bowl, combine the walnuts, 3/4 cup sugar,
milk, vanilla, salt and melted butter.
Spread over each circle. Cut each into 12
wedges. Roll up wedges, starting from the
wide ends.
Place on greased baking sheets. Curve
ends to form crescents. Bake at 325° for
35-40 minutes or until lightly browned. Re-
move to wire racks.
Food for Thought: Volunteers are unpaid, not because they’re worthless, but because they’re priceless.

Place remaining sugar in a large reseal-

able plastic bag. Add warm cookies, a few
at a time, and gently shake to coat. Yield:
4 dozen.

Turtle-Shaped Cookies
PREP: 45 min. + chilling
BAKE: 10 min. + cooling
Holly Snyder
Milton, Pennsylvania
“My mom and I make up to six batches of
these cute cookies each Christmas. My
brother and sister always seem to know when
they’re around...they show up at Mom’s
house, saying, ‘The turtles are calling.’”
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg

cherished 1/4
teaspoon vanilla extract
teaspoon maple flavoring
cups all-purpose flour

Christmas cookies
Dreaming of a homemade Christmas?
teaspoon baking soda
teaspoon salt
cup pecan halves, cut in half
These festive treats will add cheer to your celebration. 1 square (1 ounce) semisweet
chocolate, coarsely chopped
1-1/2 teaspoons butter
2 tablespoons milk
Walnut Horn Cookies 1 cup plus 1 teaspoon butter, 1/2 cup confectioners’ sugar
softened, divided
PREP: 40 min. | BAKE: 35 min. 1/2 cup chopped pecans
........................................ 1 package (8 ounces) cream cheese,
softened In a large mixing bowl, cream butter and
Loretta Stokes brown sugar until light and fluffy. Beat in
Philadelphia, Pennsylvania 3 cups all-purpose flour
the egg, vanilla and maple flavoring. Com-
........................................ 4 cups ground walnuts
bine the flour, baking soda and salt; gradu-
“You need just a few ingredients to make 1-1/4 cups sugar, divided
ally add to creamed mixture and mix well.
these elegant and delicious walnut horns. 1/2 cup milk
Refrigerate for 2-3 hours or until firm.
The dough can be made ahead of time and 1 teaspoon vanilla extract
Shape dough into 1-in. balls. Place on
refrigerated for a few days.” 1/8 teaspoon salt lightly greased baking sheets. Push four

6 TASTE OF HOME \ December & January 2008

pecan pieces into each ball for legs; add 1 tablespoon all-purpose flour
two small pecan pieces to each for head 1/4 cup sliced almonds
and tail. Bake at 350° for 10-12 minutes or
until edges are set. Carefully remove to In a large mixing bowl, cream butter and
wire racks to cool completely. cream cheese until light and fluffy. Beat in
In a small saucepan, melt chocolate and flour. Shape into 48 balls. With floured fin-
butter with milk. Remove from the heat; gers, press onto the bottom and up the
stir in confectioners’ sugar. Dip top of sides of greased miniature muffin cups.
each cookie into glaze. Sprinkle with For filling, in a large bowl, combine the
chopped pecans. Yield: 2 dozen. almond paste, sugar, eggs, orange juice,
cream and flour. Fill prepared cups three-
fourths full. Sprinkle with almonds.
Holiday Spritz Bake at 400° for 12-13 minutes or until
PREP: 30 min. | BAKE: 10 min./batch lightly browned. Cool for 10 minutes be-
........................................ fore carefully removing from pans to wire
★ Lisa Varner racks to cool completely. Yield: 4 dozen.
Greenville, South Carolina
Nice ’n’ Soft Nice ’n’ Soft Sugar Cookies
“I tried substituting rum extract for vanilla in a Chocolate Pinwheels
classic Christmas recipe, and the end result was Sugar Cookies
this fun cookie with a hint of rum flavor!” PREP: 1-1/2 hours + chilling Divide dough in half. Cover and refrigerate
1 cup butter, softened BAKE: 5 min./batch + cooling for 2 hours or until easy to handle.
........................................ On a lightly floured surface, roll out one
1 cup confectioners’ sugar
1 egg
Cathy Hall portion of dough to 3/16-in. thickness. Cut
Phoenix, Arizona with floured cookie cutters. Place 2 in.
1-1/2 teaspoons rum extract ........................................
apart on ungreased baking sheets. Bake
2-1/2 cups all-purpose flour “The holidays just wouldn’t be the same at 375° for 5-7 minutes or until set. Cool
1/4 teaspoon salt without cutout cookies. This easy recipe for 2 minutes before removing from pans
Colored sugar yields cookies so soft they’ll melt in your to wire racks to cool completely. Repeat
In a small mixing bowl, cream butter and mouth. Have fun baking them in your with remaining dough.
confectioners’ sugar until light and fluffy. favorite holiday shapes and decorating with For frosting, in a small mixing bowl,
Beat in egg and extract. Combine flour and colored frosting!” beat the confectioners’ sugar, water and
salt; gradually add to creamed mixture. meringue powder on low speed just until
1 cup butter, softened
Using a cookie press fitted with the disk combined. Beat on high for 4 minutes or
of your choice, press cookies 1 in. apart 1-1/2 cups confectioners’ sugar
until soft peaks form. Add corn syrup;
onto ungreased baking sheets. Sprinkle 1 egg
beat 1 minute longer.
with colored sugar. 1-1/2 teaspoons vanilla extract Tint with food coloring of your choice.
Bake at 375° for 6-9 minutes or until 2-1/2 cups self-rising flour Cover frosting with damp paper towels or
lightly browned. Cool for 2 minutes before FROSTING: plastic wrap between uses. Spread and/or
removing to wire racks. Yield: 7 dozen. 2-1/2 cups confectioners’ sugar pipe frosting on cookies. Let stand until set.
1/4 cup water Yield: 3-1/2 dozen.
4 teaspoons meringue powder EDITOR’S NOTE: As a substitute for each cup of self-
Almond Tassies 1/4 cup light corn syrup rising flour, place 1-1/2 teaspoons baking powder
PREP: 30 min. and 1/2 teaspoon salt in a measuring cup. Add all-
Green, red and yellow food coloring purpose flour to measure 1 cup. Meringue powder
BAKE: 15 min./batch + cooling is available from Wilton Industries, Inc. Call 1-
........................................ In a large mixing bowl, cream butter and
800/794-5866 or visit
Donna Westhouse confectioners’ sugar until light and fluffy.
Dorr, Michigan Beat in egg and vanilla. Gradually add flour. more Christmas cookies >

All-time favorite
“I make so many of these fancy tassies that I
buy a 7-pound container of almond paste!
They’re one of my family’s holiday favorites.”
1 cup butter, softened
2 packages (3 ounces each) cream
cheese, softened
2 cups all-purpose flour
2 cans (8 ounces each) almond paste

Taste of Home Plus, our popular on-line newsletter

for subscribers, has even more Christmas cookie classics,
1-1/2 cups sugar just for you. Log in now and enjoy six of the best cookie
3 eggs, beaten recipes from TOH’s past holiday issues.
3 tablespoons orange juice
3 tablespoons heavy whipping
cream JOIN US ON-LINE TASTE OF HOME / December & January 2008 7

Christmas 1-1/3 cups sugar

cookies continued… 3/4

cup baking cocoa
teaspoons baking powder
teaspoon baking soda
Chocolate Pinwheels p. 7 1 cup unblanched almonds,
toasted and coarsely chopped
PREP: 20 min. + chilling 1/2 cup miniature semisweet
BAKE: 10 min./batch chocolate chips
Nancy Arevalo DRIZZLE:
Brookfield, Wisconsin 1/2 cup vanilla or white chips
........................................ 1-1/2 teaspoons shortening
Chocolate and vanilla provide a delightful In a large mixing bowl, combine the but-
contrast in flavor and appearance for these ter, eggs and vanilla until well blended.
buttery refrigerator cookies. Combine the flour, sugar, cocoa, baking
3/4 cup butter, softened
powder and baking soda; gradually add to
butter mixture just until combined
3/4 cup sugar
(dough will be crumbly).
1egg yolk
Turn dough onto a lightly floured sur-
1 /2teaspoon vanilla extract
face; knead in almonds and chocolate
1-3/4 cups all-purpose flour
chips. Divide dough in half. On an un-
1-1/2 teaspoons baking powder greased baking sheet, shape each portion
1/2 teaspoon salt into a 12-in. x 3-in. log, leaving 3 in. be-
1square (1 ounce) semisweet tween the logs.
chocolate, melted
Bake at 325° for 30-35 minutes or until
3 tablespoons milk, warmed set and tops are cracked. Cool for 15 min-
In a large mixing bowl, cream butter and utes. Carefully transfer to a cutting board;
sugar until light and fluffy. Beat in egg yolk cut diagonally with a serrated knife into
and vanilla. Combine the flour, baking 1/2-in. slices. Place cut side down on un-
powder and salt; gradually add to creamed greased baking sheets. Bake for 20-25 min-
mixture and mix well. utes or until firm and dry. Remove to wire
Divide dough in half. Add melted choco- racks to cool.
late to one portion; mix well. Refrigerate For drizzle, in a microwave-safe bowl,
until chilled. melt vanilla chips and shortening; stir un-
Divide each portion of dough into til smooth. Drizzle over biscotti. Yield: 3
fourths; shape each into a 5-in. log. Flatten dozen.
into triangular-shaped logs. Brush long
sides with milk. Assemble one large roll by
alternating two chocolate and two plain
logs. Repeat. Wrap in plastic wrap. Refriger-
ate for 4 hours or until firm.
Unwrap each roll; cut into 1/4-in. slices.
Place 2 in. apart on lightly greased baking
sheets. Bake at 375° for 8-10 minutes or un-
til set. Remove from pans to wire racks.
Yield: about 3 dozen.

Brownie Biscotti
PREP: 20 min. | BAKE: 50 min. + cooling
Amber Sumner
Congress, Arizona
“Daintily drizzled with white chocolate, these
eye-catching biscotti are loaded with choco-
late chips and crunchy almonds. They look so
pretty in a holiday gift basket with an assort-
ment of hot chocolate and teas.”
1/2 cup butter, melted
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour TASTE OF HOME / December & January 2008

AND joy
Make Christmas
memorable with
these irresistible

Hazelnut Pear Tart

“It wouldn’t be Christmas without _________________________________________________
(fill in the blank with a favorite food)
If you’re like many Taste of Home readers, this season is rich with tradition as your
family worships, shares treasured memories and gathers for time-honored goodies.
On the next few pages, you’ll find sweet classics that readers have shared in Taste of
Home Holiday & Celebrations cookbooks, as well as a festive, easy-to-decorate cake from
our recent “Creative Cakes” contest.
8 sheets phyllo dough (14 inches x lo dough, butter and sugar.
Hazelnut Pear Tart 9 inches) Bake at 350° for 5-6 minutes or until
PREP: 25 min. | BAKE: 50 min. 1/3 cup butter, melted lightly browned. Carefully remove from
1/2 cup confectioners’ sugar pans to wire racks to cool.
Anne Addesso 1/2 cup vanilla or white chips In a microwave-safe bowl, heat vanilla
Sheboygan, Wisconsin
........................................ 2 tablespoons milk chips and milk at 70% power until chips
1 package (8 ounces) cream cheese, are melted; stir until smooth. In a large
“Alongside the traditional pumpkin pie, we softened mixing bowl, beat cream cheese and melt-
enjoy wedges of this pretty, pleasing pear tart.” 1 carton (8 ounces) frozen whipped ed chip mixture until smooth. Fold in
1 cup butter, softened topping, thawed whipped topping.
1/2 cup confectioners’ sugar 1/2 cup seedless raspberry preserves, Spoon or pipe into phyllo cups; drizzle
room temperature with raspberry preserves. Cover and re-
1 teaspoon vanilla extract
White chocolate curls and reception frigerate until serving. Garnish with
2 cups all-purpose flour
candy sticks, optional
1/2 cup chopped blanched hazelnuts chocolate curls and reception sticks if de-
Place one sheet of phyllo dough on a sired. Yield: 2 dozen.
FILLING: work surface (keep remaining phyllo cov-
1/3 cup apricot preserves ered with plastic wrap and a damp towel
2/3 cup chopped blanched hazelnuts, to prevent it from drying out); brush sheet
Chocolate Hazelnut
toasted Truffles
with butter and dust with confectioners’
1/2 cup sugar sugar. Top with a second sheet of phyllo; PREP: 25 min. + chilling
1 tablespoon all-purpose flour brush with butter and dust with sugar. ........................................
6 tablespoons butter, softened Cut into 12 squares. Place one square Debra Pedrazzi
1 egg, lightly beaten on top of a second square, alternating Ayer, Massachusetts
2-3/4 pounds pears, peeled and sliced corner points; press into a greased muffin

In a large mixing bowl, cream butter and cup. Repeat with remaining 10 squares, “I’ve given these delectable candies with a
confectioners’ sugar. Beat in vanilla, flour filling five more muffin cups. Repeat the nutty surprise inside to teachers and friends.”
and hazelnuts. Press into a greased 11-in. process three times with remaining phyl- 3/4 cup confectioners’ sugar
tart pan with removable bottom. Bake at 2 tablespoons baking cocoa
400° for 10 minutes. Remove from the 4 milk chocolate candy bars (1.55
oven; reduce heat to 350°. ounces each)
Spread apricot preserves over crust. In a 6 tablespoons butter
bowl, combine the hazelnuts, sugar, flour, 1/4 cup heavy whipping cream
butter and egg. Spoon over preserves. 24 whole hazelnuts
Arrange pear slices over filling in a con- 1 cup ground hazelnuts, toasted
centric circle, slightly overlapping slices.
Bake for 40-45 minutes or until golden In a large bowl, sift together confection-
brown. Cool on a wire rack. Store in the re- ers’ sugar and cocoa; set aside. In a
frigerator. Yield: 10-12 servings. saucepan, melt candy bars and butter.
Add the cream and reserved cocoa mix-
ture. Cook and stir over medium-low heat
Fancy Phyllo Cups until mixture is thickened and smooth.
PREP: 45 min. | BAKE: 10 min. + cooling Pour into an 8-in. square dish. Cover and
refrigerate overnight.
Cody Geisler Using a melon baller or spoon, shape
Minnetonka, Minnesota candy into 1-in. balls; press a hazelnut in-
to each. Reshape balls and roll in ground
Phyllo dough is great for making eye-catch- hazelnuts. Store in an airtight container
ing desserts with little work. Experiment with in the refrigerator. Yield: 2 dozen.
other preserves for a tasty twist on these fancy
Chocolate Hazelnut Truffles
sweet treats. more desserts > TASTE OF HOME / December & January 2008 11

Chocolate Bark
PREP: 20 min. + chilling
Judith Batiuk
San Luis Obispo, California
“This recipe from my daughter caught my
eye because it reminded me of a favorite
candy bar of mine as a child. I love the
fudge-like texture.”
1 tablespoon plus 1/2 cup butter,
softened, divided
2 cups sugar
12 large marshmallows
1 can (5 ounces) evaporated milk
Dash salt
1 cup vanilla or white chips
1-1/2 teaspoons cherry extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup finely chopped dry roasted
Line a 15-in. x 10-in. x 1-in. pan with foil.
Grease the foil with 1 tablespoon butter;
set aside. In a large heavy saucepan, com-
bine the sugar, marshmallows, milk, salt
and remaining butter. Bring to a boil; cook
and stir for 5 minutes. Remove from the
heat. Stir in vanilla chips and extracts un-
til smooth. Pour into prepared pan.
In a microwave-safe bowl, melt choco-
late chips; stir until smooth. Stir in peanut
butter and peanuts. Drop by tablespoon-
fuls over first layer; cut through with a
knife to swirl. Chill until firm.
Using foil, lift candy out of pan. Discard
Triple-Nut Candy foil. Break candy into pieces. Store in an
airtight container in the refrigerator.
Yield: about 2 pounds.
golden brown, stirring once. Cool on a wire
Triple-Nut Candy rack. Line an 8-in. square pan with foil;
PREP: 30 min. | COOK: 35 min. + chilling
grease the foil with butter and set aside. Almond Venetian
In a heavy saucepan, combine sugar, Dessert
Ardis Gatons Olson cream and corn syrup. Bring to a boil over
Brookings, South Dakota medium heat, stirring constantly. Stir in PREP: 35 min. | BAKE: 15 min. + chilling
........................................ ........................................
toasted nuts. Cook, without stirring, until
“I’ve been making homemade candy for a candy thermometer reads 238° (soft-ball
Reva Becker
years. Family and friends look forward to this Farmington Hills, Michigan
stage). Remove from heat. Stir with a ........................................
caramel and nut sweet treat each Christmas.” wooden spoon until creamy and thick-
ened. Quickly spread into prepared pan;
These beautiful bars feature three colorful
1 cup walnut halves cake-like layers, an apricot filling and a
1 cup pecan halves cool. Cover; refrigerate for 8 hours or
overnight. Using foil, lift candy out of pan;
chocolate topping.
1 cup Brazil nuts, halved
1 teaspoon butter discard foil. Cut candy into squares. Store 1/2 cup almond paste
1-1/2 cups sugar in an airtight container in refrigerator. 3/4 cup butter, softened
Yield: 2 pounds. 1/2 cup sugar
1 cup heavy whipping cream
1/2 cup light corn syrup EDITOR’S NOTE: We recommend that you test your 2 eggs, separated
candy thermometer before each use by bringing 1/4 teaspoon almond extract
Place the walnuts, pecans and Brazil nuts water to a boil; the thermometer should read 212°. 1 cup all-purpose flour
in a single layer on a baking sheet. Bake at Adjust your recipe temperature up or down based
on your test. 1/8 teaspoon salt
350° for 4-8 minutes or until toasted and

12 TASTE OF HOME \ December & January 2008

5 drops green food coloring Bake at 325° for 35-40 minutes or until a
4 drops red food coloring
Festive Holly Cake toothpick comes out clean. Cool for 10
2/3 cup apricot preserves PREP: 45 min. | BAKE: 35 min. + cooling minutes before removing from pans to
3 squares (1 ounce each) semisweet wire racks to cool completely.
chocolate Paula Simpson For frosting, in a large bowl, combine
Arnold, Missouri
.............................. confectioners’ sugar and meringue pow-
Grease the bottoms of three 8-in. square der. In a large mixing bowl of a heavy-duty
1 package (18-1/4 ounces)
baking dishes. Line with waxed paper and stand mixer, combine the shortening,
white cake mix
grease the paper; set aside. milk, extracts and flavoring. Beat in sugar
1-1/3 cups water
Place almond paste in a large mixing mixture (mixture will be stiff).
1 cup all-purpose flour
bowl; break up with a fork. Add the butter, Using a serrated knife, level tops of
1 cup sugar
sugar, egg yolks and extract; beat until cakes if necessary. Place one cake layer on
smooth and fluffy. Stir in flour and salt. 1 cup (8 ounces) sour cream
a serving plate. In a small bowl, combine 1
In another mixing bowl, beat the egg 4 egg whites
cup frosting and 2 teaspoons water;
whites until soft peaks form. Stir a fourth 2 tablespoons vegetable oil
spread over cake. Spread with raspberry
of the whites into the dough, then fold in 1 teaspoon clear vanilla
filling. Top with remaining cake layer.
the remaining whites (dough will be stiff). extract
In a bowl, combine 2 cups frosting and 4
Divide dough evenly into three portions, 1 teaspoon almond extract
teaspoons water; frost cake top and sides.
about 2/3 cup each. Tint one portion green 3/4 teaspoon salt
Shell border: In a bowl, combine 1/2 cup
and one portion red; leave the remaining FROSTING: frosting and 1/2 teaspoon water. Using shell
portion white. Spread each portion into a 1 package (2 pounds) tip #21, pipe border along bottom of cake.
prepared pan. Bake at 350° for 13-15 min- confectioners’ sugar Holly leaves: Combine 1/2 cup frosting,
utes or until edges are golden brown. Im- 2 tablespoons meringue corn syrup and 1/2 teaspoon water; tint
mediately invert onto wire racks; remove powder desired color of green with leaf- and forest-
waxed paper. Place another wire rack on 2 cups shortening green food coloring. Gently press a 1-1/2-in.
top and turn over. Cool completely. 1/4 cup milk holly leaf cookie cutter into frosting. Us-
Place green layer on a large piece of 1 teaspoon clear vanilla ing round tip #2 with green frosting and
plastic wrap. Spread evenly with 1/3 cup extract working one leaf at a time, outline leaf in-
apricot preserves. Top with white layer 1/2 teaspoon almond extract dentation. Using a dampened clean paint-
and spread with remaining preserves. Top 1/2 teaspoon clear butter brush, immediately brush leaf outlines to-
with red layer. flavoring ward center. Repeat.
Bring plastic over the layers. Slide onto 7-3/4 teaspoons water, divided Pine branches: Combine 1/4 cup frosting
a cookie sheet and set a cutting board on 2/3 cup raspberry cake and and 1/4 teaspoon water; tint forest-green.
top to compress the layers. Refrigerate pastry filling
Using round tip #2, pipe branches.
overnight. 1/4 teaspoon light corn syrup Holly berries and trim: Combine 1/2 cup
In a microwave-safe bowl, melt choco- Leaf-green, forest-green and red paste frosting and 1/2 teaspoon water; tint red.
late. Remove cutting board and unwrap food coloring
Using round tip #2, pipe holly berries. Add
dessert. Spread melted chocolate over In a large mixing bowl, combine the first a red scalloped line above shell border;
top; let stand until set. With a sharp knife, 10 ingredients; beat on low speed for 30 pipe dots of green frosting if desired. Store
trim edges. Cut into 2-in. x 5/8-in. bars. seconds. Beat on medium for 2 minutes. in the refrigerator. Yield: 10-12 servings.
Store in an airtight container. Yield: about Pour into two greased and floured 9-in.
2 dozen. round baking pans. more desserts >

Holly Cake Shines and photos from the Taste of

Home Test Kitchen (below).
I used a simple brush embroi- I learned this at a beginner After making imprints on
dery technique to decorate cake-decorating class. But it is the frosting with a cookie cut-
the Festive Holly Cake for our something anyone can pick ter, I outlined the holly leaves
family Christmas dinner. up, using the recipe (above) and brushed in color. Then I
used a round tip to add the
pine branches and berries.
Visual appeal is always nice,
but what’s extra special about
this cake is that it tastes as
good as it looks.
My husband, Richard, and
our guests couldn’t believe
that I could produce such an
elegant cake after only two
classes! —Paula Simpson

go to for a photo of the recipe TASTE OF HOME / December & January 2008 13
Christmas…and Beyond!
Home for the holidays…nothing offers folks as
much comfort and joy at such special times. Taste
of Home Holiday & Celebrations 2007 is a treasury
of 262 new recipes, menu items and no-fuss deco-
rating tips. Order at
or call 1-800/880-3012.

rectangle. Spread cooled filling to within

1/2 in. of edges. Roll up jelly-roll style,
starting with a long side; pinch seam to
seal. Place in a zigzag pattern in a greased
9-in. x 5-in. x 3-in. loaf pan.
For topping, combine flour and sugar in
a small bowl; cut in 1 tablespoon butter
until crumbly. Melt remaining butter;
brush over dough. Sprinkle with topping.
Cover and let rise until doubled, about 40
minutes. Bake at 350° for 40-45 minutes or
until bread sounds hollow when tapped.
Carefully remove from pan to a wire rack
to cool. Yield: 1 loaf.

Coconut Bars
PREP: 20 min. | BAKE: 20 min. + chilling
Barb Bovberg
Fort Collins, Colorado
“I’ve been whipping up these delicious bars
for over 10 years, recently with help from my
5-year-old daughter.”
Cranberry Swirl Loaf TOPPING:
2 tablespoons all-purpose flour 1-2/3 cups graham cracker crumbs
PREP: 30 min. + rising
2 tablespoons sugar 1/2 cup butter, melted
BAKE: 40 min. + cooling
........................................ 2 tablespoons cold butter, divided 2-2/3 cups flaked coconut
★ Darlene Brenden In a large mixing bowl, combine 1 cup 1 can (14 ounces) sweetened
condensed milk
Salem, Oregon flour, sugar, yeast and salt. In a saucepan,
........................................ 1 cup seedless raspberry preserves
heat the water, milk and butter to 120°-
“My mother made this bread with dates, but 1/3 cup chopped walnuts, toasted
130°. Add to dry ingredients; beat until
I use cranberries instead.” combined. Stir in enough remaining flour 1/2 cup semisweet chocolate chips
to form a soft dough. 1/4 cup vanilla or white chips
3 to 3-1/2 cups all-purpose flour
Turn onto a floured surface; knead until In a small bowl, combine graham cracker
1/3 cup sugar
smooth and elastic, about 5-7 minutes. crumbs and butter. Press into a greased
1 package (1/4 ounce) quick-rise
yeast Place in a greased bowl, turning once to 13-in. x 9-in. x 2-in. baking dish. Sprinkle
grease top. Cover and let rise in a warm with coconut; drizzle with milk. Bake at
1/2 teaspoon salt
place until doubled, about 1 hour. 350° for 20-25 minutes or until lightly
1/2 cup water
For filling, combine cranberries, brown browned. Cool completely on a wire rack.
1/2 cup milk
sugar and water in a small saucepan. Spread preserves over the crust. Sprinkle
1/3 cup butter, cubed
Cook over medium heat until berries pop, with walnuts. In a microwave-safe bowl,
FILLING: about 15 minutes. Remove from heat; stir melt chocolate chips; stir until smooth.
1 cup chopped fresh or frozen in butter, walnuts and lemon juice. Cool. Drizzle over walnuts. Repeat with vanilla
cranberries Punch dough down. Turn onto a lightly chips. Cut into bars. Refrigerate for 30 min-
1/4 cup packed brown sugar floured surface; roll into a 20-in. x 10-in. utes or until chocolate is set. Yield: 3 dozen.
1/4 cup water

{ }
1 tablespoon butter, cubed Sweet Finales. Please share your favorite desserts with us. Send them to “Just Desserts”
1/2 cup chopped walnuts at, or mail them to 5925 Country Lane, Greendale WI 53129.
1 tablespoon lemon juice For Contributor Guidelines, see page 62.

14 TASTE OF HOME \ December & January 2008


Easy & Elegant

Holiday baking, gift shopping, after-school activities…they all add up to less time in the
kitchen. But it takes only 30 minutes to put this special meal on the table, and we
think your family will love it!

Pepper-Rubbed Prosciutto Tortellini Frosty Almond

Red Snapper PREP/TOTAL TIME: 20 min.
PREP/TOTAL TIME: 15 min. Scott Jones PREP/TOTAL TIME: 10 min.
........................................ ........................................
Tulsa, Oklahoma
Windy Byrd ........................................ Phyllis Schmalz
Freeport, Texas Kansas City, Kansas
........................................ “I spruce up frozen, store-bought pasta with ........................................
“I can prepare this spicy fish in minutes when peas, prosciutto and a smooth, cheesy sauce “Whip up this quick homemade dessert
guests visit for dinner, and the recipe sure for a speedy, satisfying dish.” without a lot of fuss. It’s yummy.”
comes in handy when the boys come home 1 package (19 ounces) frozen
cheese tortellini 4 cups vanilla frozen yogurt
with a great catch.” 1 cup ice cubes
1 tablespoon all-purpose flour
1/2 teaspoon onion powder 1 cup half-and-half cream 1/2 cup hot fudge ice cream topping
1/2 teaspoon garlic powder 1/2 cup shredded part-skim 1/4 teaspoon almond extract
1/2 teaspoon dried thyme mozzarella cheese Whipped topping and baking cocoa,
1/2 teaspoon white pepper 1/2 cup shredded Parmesan cheese optional
1/2 teaspoon cayenne pepper 10 thin slices prosciutto, chopped In a blender, place half of the yogurt, ice
1/2 teaspoon pepper 1 package (10 ounces) frozen peas cubes, fudge topping and extract; cover
1/8 teaspoon salt 1/4 teaspoon white pepper and process for 1-2 minutes or until
4 red snapper fillets (8 ounces each) smooth. Stir if necessary. Pour into chilled
Cook tortellini according to package direc-
3 tablespoons butter, melted dessert glasses.
tions. Meanwhile, in a large skillet, combine
Repeat with remaining yogurt, ice,
In a small bowl, combine the first seven flour and cream until smooth; stir in the
fudge topping and extract. Garnish with
ingredients. Dip fillets in butter, then rub cheeses. Bring to a boil; cook and stir for 2
whipped topping and baking cocoa if de-
with spice mixture. minutes or until thickened. Reduce heat.
sired. Yield: 4 servings.
In a large nonstick skillet, cook fillets Drain tortellini; add to the cheese

{ Quick! We want your fast-to-fix

over medium-high heat for 2-4 minutes on sauce. Stir in the prosciutto, peas and
each side or until fish flakes easily with a pepper. Cook for 5 minutes or until heat- recipes. Visit, or
fork. Yield: 4 servings. ed through. Yield: 4 servings. see page 62 for Contributor Guidelines. TASTE OF HOME / December & January 2008 15

AND joy

Glorious h o l i d a y d i n n e r s

Prime Rib Dinner

Swiss-Almond Floret Bake

16 TASTE OF HOME \ December & January 2008

Gather family and friends around the table and enjoy these easy yet elegant meals.
The combination of rich entrees and hearty side dishes makes for impressive
plates and many heartwarming holiday memories.

Prime Rib Dinner Swiss-Almond Onion Yorkshire

PREP: 15 min.
Floret Bake Puddings
BAKE: 1-3/4 hours + standing PREP: 20 min. | BAKE: 20 min. PREP: 20 min. | BAKE: 30 min.
........................................ ........................................ ........................................
Gloria Aiken Sandy Christopherson ★ Emily Chaney
Blackfoot, Idaho Bradford, Ontario Blue Hill, Maine
........................................ ........................................ ........................................
“My family loves this roast, which I make “This wonderful vegetable dish, with a touch “A cross between traditional Yorkshire pud-

Food for Thought: After dinner, some families suffer from dish-temper.
several times a year. The vegetables and po- of curry, has been served in our home for the ding and popovers, this easy recipe makes the
tatoes cook right along with the meat. Left- past decade on Thanksgiving and Christmas. perfect complement to prime rib. We also like
overs are great for hot beef sandwiches.” Even folks who say they don’t like broccoli or it with beef stew and steak. Make more than
cauliflower enjoy this casserole. It’s one of my you need, because everyone loves them.”
10 medium carrots, divided
2 celery ribs, finely chopped
favorites!” 1/2 pound yellow onions, thinly sliced
1 medium onion, finely chopped 3 cups water 1 teaspoon salt, divided
1 small green pepper, finely chopped 2 cups fresh cauliflowerets 1/4 teaspoon pepper
4 cups water 2 cups chopped fresh broccoli 2 tablespoons butter
2 tablespoons browning sauce, 2 tablespoons butter 3/4 cup plus 2 tablespoons
divided 2 tablespoons all-purpose flour all-purpose flour
2 tablespoons garlic powder 1-1/4 cups milk 2 eggs
4 teaspoons seasoned pepper, 1/2 cup shredded Swiss cheese 3/4 cup water
divided 1 tablespoon apricot jam 3/4 cup milk
1 tablespoon celery salt 1/4 teaspoon curry powder In a large skillet, saute the onions, 1/2 tea-
1 tablespoon Worcestershire sauce 1/8 teaspoon salt spoon salt and pepper in butter until ten-
1 boneless beef rib roast (3 to 4 1/8 teaspoon pepper der but not browned. Divide among eight
pounds) 6-oz. ramekins or custard cups.
8 medium potatoes, cut into chunks TOPPING:
In a large bowl, combine flour and re-
1/2 cup dry bread crumbs
Finely chop two carrots; place in a maining salt. Combine the eggs, water
1/4 cup sliced almonds, toasted
greased roasting pan. Add celery, onion and milk; whisk into flour mixture just un-
2 tablespoons butter, melted
and green pepper. Combine the water, 1 til blended.
tablespoon browning sauce, garlic pow- In a large saucepan, bring water to a boil. Fill each ramekin with 1/4 cup batter.
der, 3 teaspoons seasoned pepper, celery Add cauliflower and broccoli; return to a Bake at 400° for 30-35 minutes or until
salt and Worcestershire sauce; pour over boil. Cover and cook for 3 minutes. Drain puffed and golden brown. Serve immedi-
vegetables. and pat dry. ately. Yield: 8 servings.
Combine the remaining browning In another large saucepan, melt butter. more dinners >
sauce and seasoned pepper; brush over Stir in flour until smooth; gradually add
roast. Place fat side up over vegetables. milk. Bring to a boil; cook and stir for 2
Cut remaining carrots into chunks; place minutes or until thickened. Reduce heat;
carrots and potatoes around roast. stir in the cheese, jam, curry, salt and pep-
Bake, uncovered, at 350° for 1-3/4 to per. Cook and stir over low heat until
2-1/4 hours or until meat reaches desired cheese is melted. Remove from the heat.
doneness (for medium-rare, a meat ther- Place the cauliflower and broccoli in a
mometer should read 145°; medium, 160°; greased 1-1/2-qt. baking dish. Top with
well-done, 170°), basting every 30 minutes. cheese sauce. Combine topping ingredi-
Let stand 10-15 minutes before carving. ents; sprinkle over sauce. Bake, uncov-
Remove the potatoes and carrots; keep ered, at 350° for 20-25 minutes or until
warm. Skim the fat from pan drippings; vegetables are tender. Yield: 4-6 servings.
strain, discarding chopped vegetables.
Serve the roast and vegetables au jus.
Yield: 8 servings.
NEVER ENOUGH! Need more impres-
sive holiday recipes, ready in a snap?
Check out! Onion Yorkshire Puddings TASTE OF HOME / December & January 2008 17

Fennel-Potato Au Gratin
Spinach ’n’ Sausage Pork Loin

In a large bowl, combine 1/2 cup spinach,

egg, almonds, bread crumbs, parsley, soup
mix, garlic, 1/2 teaspoon thyme and pep-
per. Crumble sausage over mixture and
mix well. (Save the remaining spinach for
another use.)
Spinach ’n’ Sausage 1 package (10 ounces) frozen Make a lengthwise slit down the center
chopped spinach, thawed and of the roast to within 1/2 in. of bottom.
Pork Loin squeezed dry Open roast so it lies flat; cover with plas-
1 egg, beaten tic wrap. Flatten slightly. Spread sausage
PREP: 20 min. | BAKE: 2 hours + standing
........................................ 1/2 cup slivered almonds, toasted mixture over meat. Close and tie several
Ed Leland 1/4 cup dry bread crumbs times with kitchen string; secure ends
Van Wert, Ohio 2 tablespoons minced fresh parsley with toothpicks. Place fat side up on a
........................................ 1 tablespoon onion soup mix rack in a shallow roasting pan. Brush with
“Two of our children live relatively close by, 4 garlic cloves, minced oil; sprinkle with remaining thyme.
and we invite them frequently for an evening 1 teaspoon dried thyme, divided Bake, uncovered, at 350° for 2 to 2-1/2
meal. They seem to enjoy the fact that ‘Dad’ 1 teaspoon pepper hours or until a meat thermometer insert-
has done the cooking. This recipe is one of 1/2 pound bulk Italian sausage ed into roast and sausage mixture reads
their favorites.” 1 boneless pork loin roast (about 3 160°. Let stand for 10-15 minutes. Remove
pounds) string and toothpicks before slicing. Yield:
1 tablespoon olive oil 10 servings.

18 TASTE OF HOME \ December & January 2008

Au Gratin The Ultimate
PREP: 40 min. | BAKE: 1-1/4 hours
Karen Haen
Holiday Roasting Guide
Sturgeon Bay, Wisconsin
........................................ Roasting Beef, Pork and Ham
The tender potato slices in this cozy casserole Place meat on a rack in a shallow roasting pan with the fat side up. Insert an oven-safe
have a mild fennel flavor with a hint of nut- meat thermometer in the thickest portion of the muscle without touching bone or fat.
Or use an instant-read thermometer toward the end of the roasting time. If the roast
meg. Add a creamy sauce and a sprinkling of needs to cook longer, remove the instant-read thermometer before you return the roast
Parmesan, and you have a homey side dish to the oven.
your family will ask for again and again. Roast without liquid, uncovered, according to the temperature and time given in the
9 cups sliced peeled potatoes chart below or provided in the recipe. Because roasts will continue to cook after being
2 medium fennel bulbs, sliced removed from the oven, remove the meat when the meat thermometer reads 5-10° below
1 tablespoon butter desired doneness. Cover with foil and let stand for 10-15 minutes before carving.
2 tablespoons all-purpose flour
1-1/4 cups chicken broth CUT WEIGHT COOKING TIME (MINUTES/LB.) OVEN
1 cup heavy whipping cream
1 teaspoon salt Beef Rib Roast 4 to 6 lbs. 22 to 25 25 to 30 30 to 35 350°
1/2 teaspoon pepper (2 ribs)

1/4 teaspoon ground nutmeg 6 to 8 lbs. 19 to 22 22 to 28 28 to 33 350°

(2 to 4 ribs)
3/4 cup shredded Parmesan cheese
In a greased shallow 3-qt. baking dish, com- Beef Tenderloin 4 to 5 lbs. 50 to 60 60 to 70 70 to 80 425°
(minutes total) (minutes total) (minutes total)
bine the potatoes and fennel; set aside.
In a small saucepan, melt butter. Stir in Beef Boneless 4 to 6 lbs. – 22 to 27 30 325°
flour until smooth; gradually add the Rolled Rump Roast
broth, cream, salt, pepper and nutmeg.
Beef Rib Eye Roast 3 to 4 lbs. 25 to 30 30 to 35 35 to 38 350°
Bring to a boil; cook and stir for 2 minutes
or until thickened. Pour over potato mix- (small end) 4 to 6 lbs. 20 to 25 25 to 30 30 to 35 350°
ture; gently toss to coat.
Cover and bake at 350° for 1 hour or until CUT WEIGHT COOKING TIME OVEN DONENESS
potatoes are tender. Uncover; sprinkle with (MINUTES PER POUND) TEMP.
Parmesan cheese. Bake 15 minutes longer
Pork Loin Roast, 3 to 5 lbs. 20 to 30 350° 160°
or until cheese is melted. Yield: 12 servings.

Ham Wellington Pork Loin Roast, 2 to 4 lbs. 18 to 20 350° 160°

PREP: 45 min. + chilling
BAKE: 40 min. + standing Pork Crown Roast 6 to 8 lbs. 20 to 25 350° 160°
Sharon Devereaux Pork Tenderloin 1/2 to 1 lb. 20 to 30 425°or 450° 160°
(minutes total)
Speedway, Indiana
........................................ Whole Ham, Fully 10 to 14 lbs. 15 to 18 325° 140°
“For over 25 years, I’ve served this beautiful Cooked, Bone-In
ham in a golden crust at holiday dinners. People Half Ham, Fully 5 to 7 lbs. 18 to 25 325° 140°
think I’m the fanciest cook they ever met…never Cooked, Bone-In
knowing how simple it is to prepare.”
Ham, Fully Cooked, 4 to 6 lbs. 18 to 20 325° 140°
1-3/4 cups all-purpose flour Boneless
1-1/2 teaspoons ground mustard
1/4 teaspoon salt Gradually add 6 tablespoons water un- needed. Press seams and edges until
1/2 pound white cheddar cheese, til a firm ball forms. Transfer to a bowl. smooth and sealed.
shredded Chill for 2 hours or until firm. Place seam side down on a greased bak-
1/2 cup cold butter, cubed Let ham stand at room temperature for ing sheet. In a small bowl, combine egg
7 tablespoons cold water, divided 30 minutes; pat dry with paper towels. and remaining water; brush over pastry.
1 boneless fully cooked ham (3-1/2 to Place on a rack in a shallow roasting pan. Cut decorative cutouts from trimmings if
4 pounds) Bake, uncovered, at 325° for 45 minutes. desired; arrange on pastry and brush with
1 egg, beaten On a lightly floured surface, roll pastry egg mixture.
In a food processor, combine the flour, into a 17-in. x 12-in. rectangle. Place warm Bake, uncovered, at 400° for 40-45 minutes
mustard and salt. Add cheese and butter; ham in the center of pastry. or until a meat thermometer reads 140° and
cover and pulse until mixture resembles Fold short sides of pastry over ham; fold pastry is golden brown. Let stand for 10
coarse crumbs. long sides over top, trimming edges as minutes before slicing. Yield: 12-16 servings. TASTE OF HOME / December & January 2008 19

AND joy

A smooth sip of this delightful holiday beverage sets the mood for
relishing its flavor in other treats. Try this Elegant Eggnog Dessert and
other eggnog-inspired recipes shared by TOH readers.

Homemade Eggnog Place 2 in. apart on ungreased baking 3 packages (3.4 ounces each) instant
sheets; flatten slightly. Bake at 350° for 10- cheesecake or vanilla pudding mix
PREP: 10 min. | COOK: 25 min. + chilling 12 minutes or until lightly browned. Cool Additional ground nutmeg
for 2 minutes before removing from pans Line unpricked pastry shells with a dou-
Colleen Sturma to wire racks to cool completely. ble thickness of heavy-duty foil. Bake at
Milwaukee, Wisconsin
........................................ Combine icing ingredients; pipe snow- 450° for 8 minutes. Remove foil; bake 5
flake designs on cookies. Yield: 7-1/2 dozen. minutes longer. Cool on wire racks.
“For variations of this favorite holiday bev- ................................................................................................
erage, I sometimes stir in vanilla or 1-1/2 In a small mixing bowl, beat the cream
cups of strong coffee.” EDITOR’S NOTE: The following recipes were tested cheese, confectioners’ sugar, allspice and
with commercially prepared eggnog.
nutmeg until smooth. Fold in the 8-oz. car-
8 eggs ton of whipped topping. Spoon into crusts.
1 cup sugar Cherry-Pecan In a large bowl, whisk eggnog and pud-
3 cups milk, divided ding mixes for 2 minutes. Let stand for 2
3 cups heavy whipping cream,
Quick Bread minutes or until soft-set. Spread over
divided PREP: 15 min. | BAKE: 45 min. + cooling cream cheese layer. Top with remaining
1 teaspoon ground nutmeg whipped topping; sprinkle with additional
In a large heavy saucepan, whisk eggs and
Dorothy Morris nutmeg. Cover and refrigerate for 8 hours
Shelley, Idaho or overnight. Yield: 2 pies (8 servings each).
sugar. Gradually add 1 cup milk and 1 cup

Food for Thought: You’ll be happier if you give people a bit of your heart rather than a piece of your mind.
cream. Cook and stir over low heat until a “I’ve made this tender, moist bread for
thermometer reads 160°, about 25 minutes. Christmas for the past 20 years. Mini loaves, Elegant Eggnog Dessert
Pour into a large bowl; stir in nutmeg and
baked in smaller pans, are great gifts.” PREP: 30 min. + chilling
the remaining milk and cream. Place bowl ........................................
in an ice-water bath; stir frequently until 2-1/2 cups all-purpose flour
mixture is cool. Cover and refrigerate for at 3/4 cup sugar
Lisa Scanio
Tampa, Florida
least 3 hours before serving. Yield: 2 quarts. 3 teaspoons baking powder ........................................
3/4 teaspoon ground nutmeg “This impressive dessert is so popular that I
2 eggs
Eggnog Snickerdoodles 1-1/4 cups eggnog
have to make it for our family and my in-
PREP: 1-1/2 hours
laws every year!”
6 tablespoons butter, melted
BAKE: 10 min. per batch + cooling 1 teaspoon vanilla extract 1 can (13-1/2 ounces) Pirouette
........................................ cookies, divided
1/2 cup chopped pecans
Bonnie Massimino 1/2 cup chopped red candied cherries
1/2 cup graham cracker crumbs
Brookeville, Maryland 1/4 cup butter, melted
........................................ In a large bowl, combine the flour, sugar, 2 packages (8 ounces each) cream
“Eggnog flavor is infused in these yummy baking powder and nutmeg. In a small cheese, softened
cookies, even though it’s not an ingredient!” bowl, beat the eggs, eggnog, butter and 2 cups cold eggnog
vanilla. Stir into dry ingredients just until 2 cups cold milk
1/2 cup butter, softened
moistened. Fold in pecans and cherries. 2 packages (3.4 ounces each) instant
1/2 cup shortening
Transfer to a greased 9-in. x 5-in. x 3-in. vanilla pudding mix
2 cups plus 5 tablespoons sugar, loaf pan. Bake at 350° for 45-50 minutes or
divided 1/2 teaspoon rum extract
until a toothpick inserted near the center 1/8 teaspoon ground nutmeg
1 egg
comes out clean. Cool 10 minutes; remove 1 cup heavy whipping cream,
1 teaspoon rum extract
from pan to a wire rack. Yield: 1 loaf. whipped
1/2 cup evaporated milk
1/2 cup refrigerated French vanilla Cut 20 cookies into three 2-in. sections; set
nondairy creamer Eggnog Cream Pies aside. Crush remaining cookies. In a small
5-1/2 cups all-purpose flour bowl, combine the cookie crumbs, cracker
PREP: 5 min. + chilling
1 teaspoon salt ........................................ crumbs and butter; press onto the bottom
1 teaspoon baking soda Anna Long of a greased 9-in. springform pan.
1/2 teaspoon ground nutmeg Modesto, California
In a large mixing bowl, beat the cream
........................................ cheese until smooth. Beat in the eggnog,
“I created this recipe for my brother, who just milk, pudding mixes, extract and nutmeg
1 cup confectioners’ sugar until smooth. Fold in whipped cream.
5 to 6 teaspoons refrigerated French happens to love eggnog. He was delighted, to
say the least, when he tasted this sweet treat.” Spoon over crust. Cover and refrigerate
vanilla nondairy creamer
for 4 hours or overnight.
In a large mixing bowl, cream the butter, 2
unbaked pastry shells (9 inches) Just before serving, remove sides of
shortening and 2 cups sugar. Beat in egg 4
ounces cream cheese, softened pan. Arrange reserved cookies around
and extract. Combine milk and creamer; 1/2
cup confectioners’ sugar dessert and press gently into sides. Refrig-
set aside. Combine the flour, salt and bak- 1
teaspoon ground allspice erate leftovers. Yield: 12 servings.
ing soda. Gradually add to the creamed 1
teaspoon ground nutmeg
mixture alternately with the milk mixture. 2
cartons (one 8 ounces,
In a small bowl, combine nutmeg and Don’t miss out on Eggnog
one 12 ounces) frozen whipped
Cheesecake at www.taste
remaining sugar. Shape dough into 1-in. topping, thawed, divided
balls; roll in nutmeg mixture. 3-3/4 cups cold eggnog

go to for a photo of the recipe TASTE OF HOME / December & January 2008 21

warm hearts Her mom cooked up warm, comforting breakfasts served
with little surprises and a big helping of love.

hen my sisters and I were no boxed mixes. She made everything from
growing up, in Emporium, scratch…even tomato juice and root beer. We
Pennsylvania, the heartbeat of always had a garden and canned peaches,
our home was the kitchen. Our tomatoes, beans, pepper relish and jellies. We
mother, Marie Caldwell LaBrozzi, all pitched in, even Dad, when he wasn’t work-
was the heart. ing. Our father, Tim, was a truck driver, so he
After school, we’d bound into the house with was on the road Monday through Friday.
“ Our house the cry, “Where’s Mom?” Our house became a
home as soon as we spotted Mom in the Fun Gatherings
became a home kitchen. We spent hours there, gathered for a
meal, a game or a serious talk.
Dad loved bringing guests home on weekends,
and we girls often brought friends home, too.
as soon as we Mom (above left) always made my sisters—
Cathy, Lori and Sister Judith—and me feel spe-
So it seemed like there was always a party, es-
pecially when our aunt and uncle visited.
spotted Mom cial. She’d create little “surprises” for us that
she set out on the kitchen table at breakfast—
Guests would come by to dance to my uncle’s
accordion playing. Dad would cook chicken on
in the kitchen.” a crocheted angel, a pair of handmade mittens.
We chose the following breakfast menu
his homemade outdoor rotisserie, while Mom
prepared side dishes. What fun we had!
(recipes on page 35) as our mom’s best meal Once all of us girls were in school, Mom
Story by not just because of those little gifts, but because started working at a factory, but she still
Vicki Holloway it was one of the times we’d have Mom to our- cooked from scratch for us every night.
Joelton, Tennessee selves. Of course, the food was fantastic, too. I work for a federal judge in Nashville, and
my husband, Rick, is a retired electrician. We
Best Breakfast have one daughter, Karla, and a grandson,
The centerpiece of the meal is Mom’s cheesy Kristopher. Since I still work, Rick takes care
Egg Scramble. It’s colorful and comforting, of our garden and cooks dinner. He even helps
plus it makes a big batch…enough for seconds! with the canning.
Her braided Cinnamon-Pecan Coffee Cakes Although Mom doesn’t cook as often as she
smell so good while baking that you’ll want a used to (we recently celebrated her 80th birth-
Recall Your slice as soon as they come out of the oven. day), she still bakes bread and pies. Many
Mom’s Best? Broiled Grapefruit dresses up a meal, so it’s loaves of her raisin bread (you can find this
If we feature your mom’s perfect for holiday guests. And my mom’s recipe on page 39) go to friends and relatives.
meal, you’ll earn $75. Send Hot Cocoa, with a hint of almond and vanilla, Mom has six grandchildren and five great-
at least four recipes with hits the spot on a chilly morning. She’d also grandchildren, and whenever they visit, she
background information. make her cocoa and raised doughnuts for has her special cinnamon-raisin rolls ready.
See Contributor Guidelines everyone to enjoy after a sled ride down our I hope you’ll try her delicious and hearty
on page 62 or on our Web mile-long driveway. breakfast menu…it brings back special mem-
site to find out more. Back when Mom cooked for us, there were ories of my very special mom.

22 TASTE OF HOME \ December & January 2008

Warm up winter mornings Recipes
with Marie’s Egg Scramble, can be
Cinnamon-Pecan Coffee found on
Cakes, Broiled Grapefruit page 35
and Hot Cocoa. TASTE OF HOME / December & January 2008 23


Leek Soup with

Brie Toasts
PREP: 15 min. | COOK: 25 min.
12 slices French bread or bread of
★ Marie Hattrup your choice (1/2 inch thick)
The Dalles, Oregon
................................... 1 round (8 ounces) Brie cheese,
cut into 1/4-inch slices
If you’re searching for something special
to serve during the holidays, look no In a Dutch oven, saute the leeks, mushrooms,
further. This velvety leek soup is accent- garlic, tarragon and pepper in 2 tablespoons
butter for 8-10 minutes or until vegetables are
ed with tarragon, and the toasted bread tender. Stir in flour until blended; gradually
topped with Brie is the crowning touch. add broth and cream. Bring to a boil; cook and
6 medium leeks (white portion stir for 2 minutes or until thickened.
only), thinly sliced Lightly toast bread on a baking sheet.
1/2 pound sliced fresh mushrooms Spread one side of each slice with 1/2 teaspoon
1 garlic clove, minced butter. Place Brie on buttered side of toasts.
Broil 3-4 in. from the heat for 1-2 minutes or un-
1/2 teaspoon dried tarragon
til cheese is melted. Ladle soup into six 8-oz.
1/4 teaspoon white pepper
bowls; place two toasts in each bowl. Yield: 6
2 tablespoons plus 6 teaspoons servings.
butter, softened, divided
7-1/2 teaspoons all-purpose flour
4 cups chicken broth
1/2 cup heavy whipping cream

24 TASTE OF HOME \ December & January 2008


turkey let’s talk

After receiving more than 1,000 recipes for our “Let’s Talk Turkey” contest, our judges awarded the Grand Prize
of $500 to Robyn Hardisty of Lakewood, California for her Next Day Turkey Primavera. This pretty pasta dish
pairs shredded turkey with bright, tender veggies and a creamy sauce.
Colorful Turkey Salad Cups was awarded the second-place prize. Janice Elder of Charlotte, North Carolina will
enjoy dinner for four at the restaurant of her choice. Ten runners-up each received our Contest Winning Annual
Recipes 2007 cookbook.
You’ll find all 12 winning turkey recipes in the Clip & Keep recipe card section beginning on page 27, along
with 20 more appetizing recipes from our readers and field editors. TASTE OF HOME / December & January 2008 25

Stock Up!
Thrifty cooks know how to use
every inch of the holiday
bird…and use it deliciously. So
don’t discard the turkey bones
until you’ve made stock.
Homemade stock can add fla-
vor to any recipe that calls for
chicken broth, including Mine-
strone with Turkey, a runner-up
in our contest, on page 29.
In addition to her tasty mine-
strone soup, Angela Goodman
of Kaneohe, Hawaii shared her
recipe for Homemade Turkey
Stock with us. “The stock
makes 3-1/2 quarts, so if you
have any left over, you can
freeze the extra for another
time,” she notes.
For a copy of the recipe, visit

primo primavera
Too much turkey turned out to be a plus for relies on to use up the holiday bird. “My fam-
Robyn Hardisty of Lakewood, California. ily adores my Monterey Turkey a la King,
Thanksgiving leftovers prompted her to cre- made with Monterey Jack cheese and served
ate Next Day Turkey Primavera…and now over chow mein noodles.”
she’s $500 richer!
“I began making the original recipe, which Loves to Entertain
uses ham, several years ago,” says Robyn, In addition to hosting holiday dinners for up
Grand Prize winner in our “Let’s Talk to 20 people, Robyn and Tom throw a pre-
Turkey” contest. “Last year, I had plenty of Christmas potluck for all of their neighbors.
Thanksgiving leftovers, so I adapted the ham “It’s so much fun, and we have tons of great
recipe, using turkey and a packaged Italian
dressing mix. I like the recipe because it’s
food and plenty of eggnog,” she says.” We al-
so host an open house for friends and co-
Since it’s just
easy to change the vegetables to whatever
your family prefers. Plus, the sauce is a snap
Tom is a recording engineer and accom-
the two of us,
to make.”
Robyn’s family—husband Tom and their
plished drummer; Robyn is an editor for
Happy Housewives Club, a homemaking
I make turkey
children, Kara, 14, and John, 5—enjoys this
dish so much that she serves it every other
Web site. She says Taste of Home inspired
her to cook. “I didn’t have any success in the
stock and freeze
week. “Sometimes I make it with turkey,
sometimes with ham and sometimes just
kitchen until I became a new mother, in
1993,” says Robyn, who now makes every-
it in 2-cup
with vegetables,” she notes. “It’s a nutritious
meal no matter how you make it. Even the
thing from scratch. “My mom got me a sub-
scription to Taste of Home. Every time I’d
containers for
leftovers are delicious.”
Robyn’s primavera isn’t the only recipe she
make something from the magazine, I’d get
rave reviews. And look at me now!”
small batches of
soup or gravy.
WIN CASH! Turn to page 43 to learn how you can enter Taste of Home’s next
national recipe contest…and get your chance at our $500 Grand Prize! –Rita Willis

26 TASTE OF HOME \ December & January 2008

Next Day Colorful cond
Turkey Turkey Salad
Primavera Cups
............................... ...............................
= =
Robyn Hardisty Janice Elder
Lakewood, California Charlotte, North Carolina
............................... ...............................
I make this recipe often around the Here’s a recipe that’s perfect for any sea-
holidays. It’s a wonderful way to use son, not just for a post-holiday meal.
leftover turkey without feeling like It uses cooked turkey and cranberry
it’s a “repeat” meal. I love pasta, d sauce in a light and interesting way.
and the creamy sauce is so easy Guests love putting their own sal-
to prepare.
r an
G prize ads together.

Butternut Crescent-
Turkey Bake Topped Turkey
PREP: 70 min. | BAKE: 25 min.
= PREP: 20 min. | BAKE: 30 min.
Mary Ann Dell ...............................

Phoenixville, Pennsylvania
............................... Becky Larson
Mallard, Iowa

Butternut squash adds sweetness to this ...............................
comforting casserole. You can use left- This tasty main dish is loaded with
over turkey and even replace the turkey flavor and a nice crunch from
croutons with leftover stuffing, if you celery and water chestnuts. Topped
wish. It’s sure to satisfy. with a crescent roll crust and a
sprinkling of almonds and cheese,
it’s bound to become a favorite.

December & January 2008


. Butternut Turkey Bake . . Crescent-Topped Turkey Amandine .
1 medium butternut squash Cut squash in half; discard seeds. Place cut side 3 cups cubed cooked turkey In a large saucepan, combine the first six ingredi-
(about 2-1/2 pounds) down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 1 can (10-3/4 ounces) ents; heat through. Transfer to a greased 2-qt. baking

3/4 cup finely chopped onion in. of hot water. Bake, uncovered, at 350° for 45 condensed cream of dish. Unroll crescent dough and place over turkey
2 tablespoons butter minutes. mushroom soup, mixture.

Drain water from pan; turn squash cut side up. undiluted In a small bowl, combine the cheese, almonds and
2 cups seasoned salad
croutons Bake 10-15 minutes longer or until tender. Scoop 1 can (8 ounces) sliced butter. Spoon over dough. Bake, uncovered, at 375°
out pulp; mash and set aside. water chestnuts, drained for 30-35 minutes or until crust is golden brown and
1/2 teaspoon salt
In a large skillet, saute onion in butter until ten- 2/3 cup mayonnaise filling is bubbly. Yield: 4 servings.
1/2 teaspoon poultry
seasoning der. Stir in the croutons, salt, poultry seasoning 1/2 cup chopped celery
1/2 teaspoon pepper and pepper. Cook 2-3 minutes longer or until crou- 1/2 cup chopped onion
tons are toasted. Stir in the squash, turkey and 1 tube (4 ounces)
2 cups cubed cooked turkey
broth; heat through. refrigerated crescent rolls
1 cup chicken broth Transfer to a greased 1-1/2-qt. baking dish. Bake, 2/3 cup shredded Swiss
1/2 cup shredded cheddar uncovered, at 350° for 20 minutes. Sprinkle with

December & January 2008

cheese cheese. Bake 5-10 minutes longer or until edges 1/2 cup sliced almonds
are bubbly and cheese is melted. Yield: 4 servings. 1/4 cup butter, melted


December & January 2008 December & January 2008

. Next Day Turkey Primavera . . Colorful Turkey Salad Cups .

1 cup uncooked penne 1 cup heavy whipping cream 1/2 cup jellied cranberry 1/4 cup chopped pecans, toasted
pasta 1/4 cup grated Parmesan cheese sauce 2 tablespoons finely chopped candied
8 fresh asparagus spears, 2 tablespoons orange or crystallized ginger
trimmed and cut into Cook pasta according to package directions. marmalade 12 Bibb lettuce leaves
1-inch pieces Meanwhile, in a large skillet, saute asparagus and 2 tablespoons hoisin sauce 1/2 cup fresh mint leaves, thinly sliced
2/3 cup julienned carrot carrot in butter for 3 minutes. Add the mush- 1/2 teaspoon crushed red
rooms, yellow squash and zucchini; saute until 1/2 cup fresh basil leaves, thinly sliced
3 tablespoons butter pepper flakes
4 large fresh mushrooms, crisp-tender. 3 cups cubed cooked turkey
sliced Stir in the turkey, tomato, dressing mix and In a small saucepan, combine the cranberry sauce,
1 small sweet red pepper, marmalade, hoisin sauce and pepper flakes. Cook
1/2 cup chopped yellow cream. Bring to a boil; cook and stir for 2 minutes. chopped
summer squash Drain pasta; add to vegetable mixture and toss over medium heat for 2-3 minutes or until blend-
1 small sweet onion, ed, stirring occasionally. Cool.
1/2 cup chopped zucchini to combine. Sprinkle with Parmesan cheese and chopped
toss again. Yield: 4 servings. In a large bowl, combine the turkey, red pepper,
1-1/2 cups shredded cooked 1/2 cup chopped seeded onion, cucumber, mango, avocado, pecans, ginger
turkey peeled cucumber
and cranberry mixture. Spoon onto lettuce leaves;
1 medium tomato, chopped 1 medium mango, peeled sprinkle with herbs. Refrigerate until serving.
1 envelope Italian salad and chopped
Yield: 6 servings.
dressing mix 1 medium avocado, peeled
and chopped
December & January 2008 December & January 2008
Minestrone Favorite
with Turkey Turkey Salad
............................... ...............................
= =
Angela Goodman ★ Trisha Kruse
Kaneohe, Hawaii Eagle, Idaho
............................... ...............................
I remember my mom making this soup; This fresh-tasting salad is such a treat! I
now I make it as often as I can. It’s a especially like to serve it in the summer
good way to use up leftover vegetables. when it’s too hot to cook. You can also
Sometimes I add a can of rinsed and use it as a sandwich filling or stuffed
drained kidney or garbanzo beans. into pita bread.

Tastes Like
Turkey Potpies Thanksgiving
PREP: 40 min. | BAKE: 40 min. + standing
= PREP: 30 min. | BAKE: 30 min.

Laurie Jensen ...............................
Cadillac, Michigan
............................... Mary Lou Timpson

Centennial Park, Arizona
With their golden brown crust and ...............................
scrumptious filling, these comforting This hearty, rich-tasting main dish is
potpies will warm you down to your sure to be a hit with your family. It’s a
toes. Because the recipe makes two, delicious way to use up Thanksgiving
you can eat one now and freeze the turkey, and you can substitute
other for later. They bake and 5-1/2 cups leftover mashed
cut beautifully. potatoes for the six potatoes.

December & January 2008


. Turkey Potpies . . Tastes Like Thanksgiving Casserole .
2 medium potatoes, peeled 1/4 teaspoon pepper 6 medium potatoes, peeled 4 ounces cream cheese, softened
and cut into 1-inch pieces 1 package (15 ounces) refrigerated pie pastry and cut into chunks 1/2 teaspoon pepper

3 medium carrots, cut into 1 egg 1-1/4 cups chopped celery 1/4 teaspoon salt
1-inch slices 3/4 cup chopped onion

In a Dutch oven, saute the potatoes, carrots, onion and 1-1/2 cups (6 ounces) shredded cheddar cheese
1 medium onion, chopped
celery in butter and oil until tender. Stir in flour until 1/2 cup butter, cubed
1 celery rib, diced Place potatoes in a Dutch oven and cover with water.
blended; gradually add broth. Bring to a boil; cook and 6 cups unseasoned stuffing
2 tablespoons butter stir for 2 minutes or until thickened. Stir in the turkey, cubes Bring to a boil. Reduce heat; cover and cook for 15-20
1 tablespoon olive oil peas, 1/2 cup cream, parsley, garlic salt and pepper. minutes or until tender.
1 teaspoon poultry
Spoon into two ungreased 9-in. pie plates. Roll out pas- Meanwhile, in a large skillet, saute celery and onion
6 tablespoons all-purpose seasoning
try to fit top of each pie; place over filling. Trim, seal and in butter until tender. Remove from the heat. In a large
flour 1/4 teaspoon rubbed sage
flute edges. Cut out a decorative center or cut slits in pas- bowl, combine the stuffing cubes, poultry seasoning
3 cups chicken broth try. In a small bowl, whisk egg and remaining cream; 1 cup chicken broth and sage. Stir in broth and celery mixture. Transfer to a
4 cups cubed cooked turkey brush over dough.
Cover and freeze one potpie for up to 3 months. Bake 4 cups cubed cooked turkey greased 13-in. x 9-in. x 2-in. baking dish.
2/3 cup frozen peas the remaining potpie at 375° for 40-45 minutes or until 2 cans (10-3/4 ounces each) In another large bowl, combine the turkey, soup, gar-

December & January 2008

1/2 cup plus 1 tablespoon golden brown. Let stand for 10 minutes before cutting. condensed cream of lic powder and 1/4 cup sour cream; spoon over stuffing
heavy whipping cream, To use frozen potpie: Remove from the freezer 30 min- chicken soup, undiluted mixture. Drain potatoes; mash in a large mixing bowl.
divided utes before baking. Cover edges of crust loosely with foil; 1 teaspoon garlic powder Beat in the cream cheese, pepper, salt and remaining
1 tablespoon minced fresh place on a baking sheet. Bake at 425° for 30 minutes. Re- sour cream; spread over turkey mixture.
duce heat to 350°; remove foil. Bake 55-60 minutes longer 3/4 cup sour cream, divided
parsley Sprinkle with cheese. Bake, uncovered, at 350° for 30-
or until golden brown. Yield: 2 pies (6 servings each).
1 teaspoon garlic salt 35 minutes or until heated through. Yield: 8 servings.

. Minestrone with Turkey . . Favorite Turkey Salad .

1 medium onion, chopped 1/4 teaspoon dried oregano 1 can (8 ounces) 1/2 teaspoon salt
1 medium carrot, sliced 1/4 teaspoon pepper unsweetened pineapple 16 radicchio or other lettuce leaves
1 celery rib, sliced 1 bay leaf 1/4 cup flaked coconut, toasted
2 cups cubed cooked turkey
1 garlic clove, minced 1 cup cubed cooked turkey
1 medium apple, thinly Drain pineapple, reserving 2 tablespoons juice (save
1 tablespoon olive oil 1 small zucchini, halved lengthwise and sliced remaining juice for another use). In a large bowl,
4 cups chicken broth or cut into 1/4-inch slices
1 cup seedless red or green combine the pineapple, turkey, apple, grapes, celery,
homemade turkey stock 1/4 cup grated Parmesan cheese, optional grapes, halved onions and walnuts.
1 can (14-1/2 ounces) diced 1 celery rib, thinly sliced In a small bowl, combine the mayonnaise, brown
tomatoes, undrained In a Dutch oven, saute the onion, carrot, celery and
garlic in oil until tender. Add the broth, vegetables, 4 green onions, thinly sliced sugar, curry, salt and reserved pineapple juice. Fold
2/3 cup each frozen peas, into turkey mixture. Spoon onto lettuce leaves;
corn and cut green beans, macaroni and seasonings. 1/3 cup chopped walnuts,
Bring to a boil. Reduce heat; simmer, uncovered, toasted sprinkle with coconut. Serve immediately. Yield: 8
for 5 minutes. Add turkey and zucchini; cook until 3/4 cup mayonnaise servings.
1/2 cup uncooked elbow
macaroni zucchini is crisp-tender. Discard bay leaf. Serve with 1 tablespoon brown sugar
1 teaspoon salt Parmesan cheese if desired. Yield: 6 servings (2 1 teaspoon curry powder
1/4 teaspoon dried basil quarts).


December & January 2008 December & January 2008
Southwestern Turkey
Turkey Soup Enchiladas
PREP: 20 min. | COOK: 30 min. PREP: 40 min. | BAKE: 40 min.
............................... ...............................
= =
Brenda Kruse Beverly Matthews
Ames, Iowa Pasco, Washington
............................... ...............................
This spicy soup is loaded with turkey, My family likes these enchiladas so
beans, corn and tomatoes. We like it much that they request a turkey dinner
really hot, so we tend to use all 3 several times a year just so I’ll use the
tablespoons of jalapenos...and then leftovers to make this recipe. I usually
some. It’s so good on a wintry double it because I feed three grow-
Midwestern day. ing boys—two teenagers and my

Turkey Turkey
Muffuletta Tossed Salad
PREP: 30 min. + chilling PREP/TOTAL TIME: 25 min.
............................... ...............................
= =
Gilda Lester Kristy Dills

Wilmington, North Carolina Flintstone, Georgia
............................... ...............................

You have to resist the temptation to eat I played around with my best friend’s
this multilayered sandwich right away. chicken salad recipe until I had one that
It needs to “rest” at least 30 minutes was perfect for Thanksgiving leftovers.
in the refrigerator to allow the flavors This salad is light and refreshing—the
to meld…but it’s worth the wait. perfect antidote for heavy holiday

December & January 2008


. Turkey Muffuletta . . Turkey Tossed Salad .
1 loaf (1 pound) Italian bread 1/2 cup sliced pimiento-stuffed olives 1 snack-size cup (4 ounces) Drain oranges, reserving syrup. In a large bowl, com-
1/3 cup olive oil 1 large tomato, sliced mandarin oranges bine the oranges, salad greens, turkey, blue cheese,

3 tablespoons balsamic 3 tablespoons shredded Romano cheese 1 package (10 ounces) almonds, cranberries, celery and onion.
vinegar ready-to-serve salad In a jar with a tight-fitting lid, combine the re-

1 tablespoon minced fresh oregano or 1 greens
1 tablespoon minced fresh teaspoon dried oregano maining ingredients. Add the reserved syrup and
basil or 1 teaspoon dried 4 cups shredded cooked shake well. Drizzle over salad and toss to coat. Serve
1/4 teaspoon pepper turkey
basil immediately. Yield: 12 servings.
1 garlic clove, minced Cut bread in half lengthwise; carefully hollow out 1 cup (4 ounces) crumbled NUTRITION FACTS: 1-1/2 cups equals 199 calories, 10 g fat (3 g sat-
top and bottom, leaving a 1-in. shell (discard re- blue cheese urated fat), 44 mg cholesterol, 211 mg sodium, 11 g carbohydrate,
1/2 teaspoon salt
moved bread or save for another use). 1/2 cup sliced almonds 1 g fiber, 17 g protein. DIABETIC EXCHANGES: 2 very lean meat, 2
1/4 teaspoon crushed red fat, 1 vegetable.
pepper flakes In a small bowl, combine the oil, vinegar, basil, 1/2 cup dried cranberries
3/4 pound sliced deli turkey garlic, salt and pepper flakes; brush over cut sides of 1/4 cup chopped celery
bread. In the bottom bread shell, layer the turkey, 1/4 cup chopped red onion
6 ounces provolone cheese,

December & January 2008

thinly sliced provolone cheese, red peppers, olives and tomato. 1/4 cup orange juice
Sprinkle with Romano cheese, oregano and pepper.
1 jar (7 ounces) roasted 2 tablespoons sugar
sweet red peppers, Replace bread top.
Wrap in plastic wrap; refrigerate for 30 minutes. 2 tablespoons olive oil
drained and sliced
Cut into slices. Yield: 6 servings. 2 tablespoons cider vinegar
December & January 2008 Dash salt and pepper December & January 2008

. Southwestern Turkey Soup . . Turkey Enchiladas .

1 medium onion, chopped 1-1/2 cups frozen corn 3 cups cubed cooked turkey 2 cups (8 ounces) shredded Mexican
1 tablespoon olive oil Sour cream, coarsely crushed tortilla chips, 1 cup chicken broth cheese blend, divided
1 can (14-1/2 ounces) shredded cheddar cheese and sliced ripe 1 cup cooked long grain rice
olives, optional In a large saucepan, combine the first 10 ingredients.
chicken broth 2 plum tomatoes, chopped Bring to a boil. Reduce heat; simmer, uncovered, for
2 to 3 tablespoons diced In a large saucepan, saute onion in oil until tender. 1 medium onion, chopped 20 minutes. Remove from the heat.
jalapeno pepper Stir in the broth, jalapeno, cumin, chili powder, salt Place 1/2 cup turkey mixture down the center of
1/2 cup canned chopped
3 teaspoons ground cumin and cayenne. Add the turkey, beans, tomatoes and green chilies each tortilla; top each with 1 teaspoon enchilada
1-1/2 teaspoons chili powder corn. 1/2 cup sour cream sauce and 1 tablespoon cheese. Roll up and place
1/4 teaspoon salt Bring to a boil. Reduce heat; cover and simmer for 1/4 cup sliced ripe olives seam side down in a greased 13-in. x 9-in. x 2-in. bak-
1/4 teaspoon cayenne pepper 20-30 minutes or until heated through. Garnish with ing dish. Pour remaining enchilada sauce over top;
1/4 cup minced fresh cilantro
3 cups cubed cooked turkey sour cream, tortilla chips, cheese and olives if de- sprinkle with remaining cheese.
sired. Yield: 7 servings. 1 teaspoon ground cumin Cover and bake at 350° for 30 minutes. Uncover;
1 can (15 ounces) black 8 flour tortillas (10 inches)
beans, rinsed and drained EDITOR’S NOTE: When cutting or seeding hot peppers, use rubber bake 8-10 minutes longer or until bubbly. Yield: 8
or plastic gloves to protect your hands. Avoid touching your face. 1 can (28 ounces) green servings.
1 can (10 ounces) diced enchilada sauce, divided
tomatoes and green
chilies, undrained


December & January 2008 December & January 2008
Chicken Sweet Milk
Cordon Bleu Dinner Rolls
PREP: 20 min. | BAKE: 40 min. PREP: 20 min. + rising
............................... BAKE: 35 min.
= =
★ Merle Dyck
Elkford, British Columbia ★ Merle Dyck
............................... Elkford, British Columbia
For Christmas dinner or any special
occasion, these attractive chicken rolls A hint of sweetness in these tender buns
are my favorite entree. A ham-and- brings many compliments. Served
Swiss cheese filling dresses them up, warm with butter or jam, they’re a
and everyone enjoys the crispy, big hit at any meal. They reheat
golden brown coating. nicely, too.

Mixed Bean Lemon

Salad Meringue Pie
PREP: 15 min. + chilling PREP: 35 min.
............................... BAKE: 15 min. + chilling
= =
★ Merle Dyck

Elkford, British Columbia ★ Merle Dyck
............................... Elkford, British Columbia

Making this colorful salad a day ahead
gives the flavors time to blend. We love The recipe for this yummy lemon pie
its tangy-sweet dressing. comes from my mother. It’s a lovely,
special dessert that feels like “home.”

December & January 2008


. Mixed Bean Salad . . Lemon Meringue Pie .
1/2 cup sugar In a small saucepan, combine the sugar, vinegar, oil, 1/2 cup sugar In a large saucepan, combine the sugar, cornstarch
1/3 cup cider vinegar salt and pepper. Cook and stir over medium heat un- 1/4 cup cornstarch and salt. Stir in water until smooth. Cook and stir over

1/3 cup vegetable oil til sugar is dissolved. Remove from the heat; cool Pinch salt medium heat until thickened and bubbly, about 2
slightly. minutes. Reduce heat; cook and stir 2 minutes longer.

1/2 teaspoon salt 2 cups cold water
In a large salad bowl, combine the remaining in- Remove from the heat. Gradually stir 1 cup hot fill-
1/8 teaspoon pepper 2 egg yolks, beaten
gredients. Drizzle with dressing; toss to coat. Cover ing into egg yolks; return all to the pan. Bring to a
1 can (16 ounces) kidney and refrigerate overnight. Serve with a slotted 3 tablespoons lemon juice gentle boil; cook and stir for 2 minutes. Remove from
beans, rinsed and drained 1 teaspoon grated lemon
spoon. Yield: 8 servings. the heat. Gently stir in lemon juice, peel and butter
1 can (14-1/2 ounces) cut peel until butter is melted. Set aside and keep warm.
wax beans, drained 1 teaspoon butter For meringue, in a small mixing bowl, beat egg
1 can (14-1/2 ounces) cut MERINGUE: whites and cream of tartar on medium speed until
green beans, drained
3 egg whites soft peaks form. Gradually beat in sugar, 1 table-
3 celery ribs, sliced spoon at a time, on high until stiff glossy peaks form
1/8 teaspoon cream of tartar
1/2 medium green pepper,

December & January 2008

6 tablespoons sugar and sugar is dissolved.
chopped Pour filling into crust. Spread meringue over hot
1/4 cup chopped onion Pastry for single-crust pie
(9 inches), baked filling, sealing edges to crust. Bake at 350° for 15 min-
utes or until meringue is golden brown. Cool on a
wire rack for 1 hour; refrigerate for at least 3 hours
December & January 2008 before serving. Yield: 8 servings.

. Chicken Cordon Bleu . . Sweet Milk Dinner Rolls .

8 boneless skinless chicken Flatten chicken to 1/4-in. thickness. Top each with a 1 package (1/4 ounce) active In a large mixing bowl, dissolve yeast in warm milk.
breast halves (8 ounces slice of ham and cheese. Roll up and tuck in ends; se- dry yeast Add sugar, butter, salt and 3 cups flour; beat until
each) cure with toothpicks. 2 cups warm milk (110° smooth. Add enough remaining flour to form a soft
8 thin slices deli ham In a small bowl, whisk eggs and milk. In another to 115°) dough.
8 slices Swiss cheese bowl, combine cornflakes and seasonings. Dip chick- 1/2 cup sugar Turn onto a floured surface; knead until smooth
2 eggs en in egg mixture, then roll in crumbs. 2 tablespoons butter, melted and elastic, about 6-8 minutes. Place in a greased
1 cup milk Place on a greased baking sheet. Bake at 350° for 1 teaspoon salt bowl, turning once to grease top. Cover and let rise
2 cups crushed cornflakes 40-45 minutes or until chicken juices run clear. 4 to 5 cups all-purpose flour in a warm place until doubled, about 1 hour.
Discard toothpicks before serving. Yield: 8 servings. Punch dough down. Turn onto a floured surface;
1/2 teaspoon garlic powder
divide into 16 pieces. Shape each into a ball. Place 2
1/2 teaspoon salt in. apart on greased baking sheets. Cover and let rise
1/2 teaspoon pepper until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden
brown. Remove from pans to wire racks. Serve
warm. Yield: 16 rolls.


December & January 2008 December & January 2008
Broiled Cinnamon-
Grapefruit Pecan Coffee
= PREP: 30 min. + rising
Vicki Holloway BAKE: 25 min. + cooling
Joelton, Tennessee
This easy-to-prepare dish lends eye-
Vicki Holloway
Joelton, Tennessee
catching appeal to a winter breakfast ...............................
or brunch. Brown sugar sweetens the With their cinnamon swirls, these
tart fruit, and the sugared grapes lovely braids taste and smell as good
add a pretty accent. as they look! For a holiday touch,
top the icing with pecans and
candied cherries.

Hot Cocoa
Egg Scramble
PREP: 15 min. | COOK: 20 min.
............................... Vicki Holloway
= Joelton, Tennessee
Vicki Holloway ...............................

Joelton, Tennessee Treat your family to this comforting,
homemade cocoa as you decorate the

Perfect for a special-occasion breakfast tree or open holiday gifts. Vanilla and
or holiday brunch, this easy egg scram- almond extracts make it taste even
ble is warm and hearty, with potatoes, more special.
ham, cheese and sweet red and green
peppers. Try it for a casual supper,

December & January 2008


. Egg Scramble . . Hot Cocoa .
1-1/2 cups diced peeled potatoes Place potatoes in a small saucepan and cover with 1 cup sugar In a large saucepan, combine the sugar, cocoa and
1/2 cup chopped sweet red water. Bring to a boil. Reduce heat; cover and sim- 2/3 cup baking cocoa salt. Stir in milk and water. Cook and stir over medi-

pepper mer for 10-15 minutes or until tender. Drain. 1/4 teaspoon salt um heat until heated through. Remove from the
1/2 cup chopped green pepper In a large skillet, saute half of the peppers and heat; stir in extracts. Serve in mugs with marshmal-

8 cups milk
1/2 cup chopped onion onion in 1 teaspoon oil until tender. Add half of the lows if desired. Yield: 10 servings (2-1/2 quarts).
2/3 cup water
ham and potatoes; saute 2-3 minutes longer.
2 teaspoons vegetable oil, 2 teaspoons vanilla extract
divided Meanwhile, in a blender, combine the eggs, sour
cream, milk, onion salt, garlic salt and pepper. Cover 1/2 teaspoon almond extract
2 cups cubed fully cooked
ham and process until smooth. Pour half over vegetable Miniature marshmallows,
mixture; cook and stir over medium heat until eggs optional
16 eggs
are completely set. Sprinkle with 1 cup cheese. Re-
2/3 cup sour cream
peat with remaining ingredients. Yield: 10 servings.
1/2 cup milk
1 teaspoon onion salt

December & January 2008

1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded
cheddar cheese, divided
December & January 2008 December & January 2008

. Broiled Grapefruit . . Cinnamon-Pecan Coffee Cakes .

5 medium pink grapefruit Cut each grapefruit in half horizontally. With a sharp 6 to 6-1/2 cups all-purpose In a large mixing bowl, combine 3 cups flour, yeast, salt
1/4 cup packed brown sugar knife, cut around each section to loosen fruit. Place flour and sugar. In a small saucepan, heat water and 1/2 cup
grapefruit halves, cut side up, in a 15-in. x 10-in. x 1-in. 2 packages (1/4 ounce each) butter to 120°-130°. Add to dry ingredients; beat just until
2 tablespoons plus 1/4 cup moistened. Add eggs; beat until smooth. Stir in enough
baking pan. active dry yeast
sugar, divided emaining flour to form a soft dough (dough will be sticky).
Combine brown sugar and 2 tablespoons sugar; 1-1/2 teaspoons salt
2 tablespoons butter, Turn onto a floured surface; knead until smooth and
melted sprinkle over grapefruit. Drizzle with butter. Broil 4 1/2 teaspoon sugar elastic, about 6-8 minutes. Place in a greased bowl, turn-
Seedless red and green grape in. from the heat until sugar is bubbly. 1-1/2 cups water ing once to grease top. Cover and let rise in a warm place
clusters For garnish, rinse grape clusters and dip in re- 1/2 cup plus 2 tablespoons until doubled, about 1 hour. Punch dough down. Divide
maining sugar. Place on grapefruit; serve warm. butter, softened, divided into six portions. Roll out each portion into a 12-in. x 6-in.
rectangle. Melt remaining butter; brush over dough.
Yield: 10 servings. 2 eggs
Combine pecans, brown sugar and cinnamon; sprinkle
1 cup chopped pecans over dough to within 1/2 in. of edges. Roll up jelly-roll
1/2 cup packed brown sugar style, starting with a long side; pinch seams to seal.
1 teaspoon ground Place three ropes seam side down on a greased baking
cinnamon sheet and braid; pinch ends to seal and tuck under.
Repeat with remaining ropes. Cover and let rise until dou-
GLAZE: bled, about 45 minutes.
2 cups confectioners’ sugar Bake at 325° for 25-30 minutes or until golden brown.
1/4 teaspoon almond extract Cool for 10 minutes before removing from pans to wire
2 to 3 tablespoons water racks. Combine glaze ingredients; drizzle over loaves.
December & January 2008 Serve warm. Yield: 2 loaves.
Fiesta Lasagna Corn Salad
PREP: 25 min. | BAKE: 70 min. +
standing PREP: 25 min. + chilling
............................... ...............................
★ Karen Ann Bland Esther Horst
Gove, Kansas Monterey, Tennessee
............................... ...............................
Loaded with popular Mexican-style I remember enjoying a salad similar to
ingredients, this filling lasagna will this one when I was a girl. I never got
appeal to the entire gang, whether the recipe, but I think I was able to
you make it for your family or take it duplicate it pretty well. We enjoy it
to a potluck. Every bite is mmm- alongside rice and beans.

Cracked Purple-Ribbon
Pepper Cheddar Pumpkin Cake
PREP: 25 min. | BAKE: 55 min. + cooling
.......... . . . . . . . . . . . . . . . . . . . . .
PREP: 20 min. | BAKE: 25 min.
= Debby Powers

Ponte Vedra Beach, Florida
Susan Kelm ...............................

Mineral Point, Wisconsin I belong to a Christmas village collectors’
club, and we all bring a dish to our meet-
These warm, golden muffins make a great ings. This cake is always a hit. It’s a
accompaniment to soup, stew or any Thanksgiving family favorite, too, and
other cold-weather entree. My family disappears before the pumpkin pie.
loves the cheese-and-pepper flavor.

December & January 2008


. Cracked Pepper Cheddar Muffins . . Purple-Ribbon Pumpkin Cake .
2 cups all-purpose flour In a large bowl, combine the flour, sugar, baking 1 can (15 ounces) solid-pack 1 teaspoon vanilla extract
1 tablespoon sugar powder and pepper. In another bowl, whisk the egg, pumpkin Pecan halves, optional

3 teaspoons baking powder milk and oil. Stir into dry ingredients just until 2 cups sugar
moistened. Fold in cheese. 4 eggs In a large mixing bowl, beat pumpkin, sugar, eggs

1/2 teaspoon coarsely ground
pepper Fill greased muffin cups two-thirds full. Bake at 1 cup vegetable oil and oil until well blended. Combine flour, baking
375° for 25-30 minutes or until a toothpick comes out soda, cinnamon, cloves, salt, ginger and nutmeg;
1 egg 2 cups all-purpose flour
clean. Cool for 5 minutes before removing from pan gradually beat into pumpkin mixture until blended.
1-1/4 cups milk 2 teaspoons baking soda
to a wire rack. Serve warm. Yield: 1 dozen. Pour into a greased and floured 10-in. fluted tube
2 tablespoons vegetable oil 2 teaspoons ground
pan. Bake at 350° for 55-65 minutes or until cake
1 cup (4 ounces) shredded springs back when lightly touched. Cool for 10 min-
cheddar cheese 1 teaspoon ground cloves
utes before removing from pan to a wire rack to cool
1/2 teaspoon salt completely.
1/2 teaspoon ground ginger In a small mixing bowl, beat cream cheese until

December & January 2008

1/4 teaspoon ground nutmeg fluffy. Add confectioners’ sugar and vanilla; beat un-
CREAM CHEESE FROSTING: til smooth. Frost top and sides of cake. Garnish with
2 packages (3 ounces each) pecan halves if desired. Yield: 12 servings.
cream cheese, softened
TASTE OF HOME 2 cups confectioners’ sugar TASTE OF HOME
December & January 2008 December & January 2008

. Fiesta Lasagna . . Creamy Corn Salad .

1 pound ground beef 1-1/4 cups shredded part-skim mozzarella cheese 6 cups frozen corn, thawed In a large bowl, combine the corn, tomatoes, avoca-
1/4 cup chopped onion 3/4 cup small-curd cottage cheese 3 cups chopped seeded do, peppers and onion. In a small bowl, whisk the
1 can (16 ounces) refried 1-1/4 cups sour cream, divided tomatoes dressing ingredients. Pour over salad and toss to
beans 9 lasagna noodles, cooked, rinsed and drained 1 cup cubed avocado coat. Cover and refrigerate for 30 minutes or until
1 can (15-1/2 ounces) mild 2/3 cup julienned sweet red chilled. Yield: 12 servings.
chili beans In a Dutch oven, cook beef and onion over medium pepper
1 can (14-1/2 ounces) heat until meat is no longer pink; drain. Stir in the 2/3 cup julienned green
Mexican stewed beans, tomatoes, salsa, chilies and seasonings. pepper
tomatoes, drained In a bowl, combine Monterey Jack and mozzarella
cheeses; set aside 1-1/2 cups. Stir cottage cheese and 1/2 cup chopped onion
1 cup salsa
3/4 cup sour cream into remaining cheese mixture. DRESSING:
1 can (4 ounces) chopped Spread 1 cup meat sauce into a greased 13-in. x 9-in. x
green chilies 1 cup mayonnaise
2-in. baking dish. Layer with three noodles, and a third
1 envelope reduced-sodium of the cottage cheese mixture and meat sauce. Repeat 2 tablespoons red wine
taco seasoning layers twice (dish will be full). Cover and bake at 350° for vinegar
1 teaspoon dried oregano 1 hour. 2 tablespoons Dijon mustard
Uncover; spread with remaining sour cream. Sprinkle 1 teaspoon salt
1 teaspoon ground cumin with reserved cheeses. Bake 10-12 minutes longer or un-
1/4 teaspoon garlic powder til cheese is melted. Let stand for 20 minutes before 1/8 teaspoon pepper
1-1/4 cups shredded Monterey serving. Yield: 12 servings.
Jack cheese December & January 2008 December & January 2008
Chili for a Raisin Loaves
PREP: 30 min. + rising
BAKE: 35 min. + cooling
PREP: 20 min. | COOK: 1-1/4 hours
= Vicki Holloway
Linda Boehme Joelton, Tennessee
Fairmont, Minnesota ...............................
A co-worker made this hearty and This old-fashioned yeast bread recipe
well-seasoned chili for a potluck at yields three golden loaves, each chock-
work, and I just had to have the full of plump raisins. Your guests will
recipe. It freezes nicely, too. be pleased with the homemade flavor
and the luscious cinnamon-sugar

Brown Sugar Pecan

Date Squares Vegetable-Rice
PREP: 25 min. | BAKE: 25 min. + cooling
= PREP: 25 min. | COOK: 15 min.
Suzanne Caithamer ...............................

Cincinnati, Ohio
............................... ★ Patty Kile
Elizabethtown, Pennsylvania

A delicious date filling and crumbly ...............................
topping have made these bars a long- Colorful vegetables and toasted pecans
time favorite. They’re wonderful for make this a lovely dish to serve com-
care packages and holiday cookie pany. You can cut the veggies ahead
exchanges...even people who don’t and store in the refrigerator until
like dates love them! cooking time.

December & January 2008


. Brown Sugar Date Squares . . Pecan Vegetable-Rice Medley .
1 pound pitted whole dates In a small saucepan, combine the dates, brown 2 tablespoons vegetable oil, 3 cups hot cooked brown rice
2/3 cup packed brown sugar sugar and orange juice. Bring to a boil. Reduce divided 1/4 cup minced fresh parsley

2/3 cup orange juice heat; simmer, uncovered, for 3-4 minutes or until 1 cup pecan halves
thickened and dates are tender, stirring constant- 2 cups cut fresh green In a large skillet, heat 1 tablespoon oil; add pecans.

3 teaspoons vanilla extract Cook and stir for 3-4 minutes or until lightly toasted;
ly. Remove from the heat; stir in vanilla. beans (1-inch pieces)
CRUST: remove and set aside.
In a large bowl, combine the flour, oats, brown 1 medium sweet red pepper,
1-1/2 cups all-purpose flour sugar, cinnamon, baking soda and salt. Cut in but- cut into strips In the same skillet, heat the remaining oil. Add the
1-1/2 cups old-fashioned oats ter until crumbly. Press half into a greased 13-in. x 1 cup fresh broccoli florets beans, red pepper and broccoli; stir-fry for 1 minute.
1 cup packed brown sugar 9-in. x 2-in. baking dish. Carefully spread with date Add the zucchini, yellow squash and mushrooms;
1 small zucchini, sliced
1 teaspoon ground mixture. stir-fry 2 minutes longer. Add the snow peas, water,
1 small yellow summer Italian seasoning, salt and pepper; bring to a boil.
cinnamon Stir walnuts into remaining crumb mixture. squash, sliced
1/2 teaspoon baking soda Sprinkle over filling; press down gently. Bake at Reduce heat; cover and simmer for 3-5 minutes or
1 cup sliced fresh mushrooms until vegetables are crisp-tender.
Dash salt 350° for 25-30 minutes or until lightly browned.
1 cup fresh snow peas In a large bowl, toss the rice and parsley. Serve

December & January 2008

1 cup cold butter, cubed Cool on a wire rack. Cut into squares. Serve with
ice cream if desired. Yield: 2 dozen. 3 tablespoons water vegetables over the rice; top with the toasted
3/4 cup coarsely chopped 2 teaspoons Italian seasoning pecans. Yield: 6 servings.
1 teaspoon salt
Vanilla ice cream, optional
1/2 teaspoon pepper
December & January 2008 December & January 2008

. Chili for a Crowd . . Raisin Loaves .

5 pounds ground beef 2 teaspoons seasoned salt 7 to 8 cups all-purpose flour In a large mixing bowl, combine 3 cups flour, sugar,
3 large onions, chopped 2 teaspoons pepper 1/2 cup plus 1 teaspoon sugar yeast and salt. In a small saucepan, heat the milk,
5 celery ribs, chopped 1 teaspoon ground cumin 2 packages (1/4 ounce each) water and butter to 120°-130°. Add to dry ingredients;
active dry yeast beat until moistened. Add the eggs, vanilla and
2 cans (28 ounces each) 1 teaspoon each dried thyme,
diced tomatoes, oregano and rosemary, crushed 2 teaspoons salt lemon juice; beat until smooth. Add raisins.
undrained Stir in enough remaining flour to form a soft
1/2 teaspoon cayenne pepper 1-1/2 cups milk
2 cans (16 ounces each) dough (dough will be sticky). Do not knead. Cover
1 cup water
kidney beans, rinsed and In a large soup kettle, cook the beef, onions and and let rise in a warm place until doubled, about 1
drained celery over medium heat until meat is no longer 1/2 cup butter, cubed hour.
1 can (28 ounces) pork and pink; drain. Stir in the remaining ingredients. 2 eggs Stir dough down. Divide into thirds; place in three
beans Bring to a boil. Reduce heat; simmer, uncovered, 4-1/2 teaspoons vanilla extract greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise
2 cans (10-3/4 ounces each) for 1 hour. Yield: 24 servings (1 cup each). 3 teaspoons lemon juice until almost doubled, about 45 minutes.
condensed tomato soup, 2-1/2 cups raisins Bake at 350° for 30 minutes. Brush with melted
undiluted butter; sprinkle with cinnamon-sugar. Bake 5-10 min-
Melted butter and cinnamon-
2-2/3 cups water sugar utes longer or until golden brown. Remove from
1/4 cup chili powder pans to wire racks to cool. Yield: 3 loaves.
3 teaspoons salt
2 teaspoons garlic powder TASTE OF HOME TASTE OF HOME
December & January 2008 December & January 2008
Toffee-Coated Cashew Drops
PREP: 20 min. + chilling
PREP: 10 min. | BAKE: 20 min. + cooling
............................... Cheryl Butler
Lake Placid, Florida
Julia Spence ...............................
New Braunfels, Texas At Christmas, I serve these bite-size
chocolates in festive paper cups deco-
A handful is never enough when you rated with snowmen or Santas.
serve these mouth-watering nuts, so They’re easy to make, and my family
be sure to make plenty! The sweet loves the combination of salty and
toffee coating is enhanced with sweet.
cinnamon and nutmeg.

Cranberry Noodle
Fluff Pudding
PREP: 20 min. + chilling PREP: 20 min. | BAKE: 25 min.
............................... ...............................
= =
Tena Huckleby Eileen Meyers

Greenville, Tennessee Scott Township, Pennsylvania
............................... ...............................

This tangy pink fluff gets “crunch” from Whenever I bring this creamy dish to
chopped apples and nuts. It’s terrific as gatherings, it always prompts recipe re-
a salad or dessert, and it keeps well in quests. The surprising sweet taste comes
the refrigerator. I serve any leftovers from apricot nectar, and everyone
with sandwiches the next day. enjoys the golden buttery topping.

December & January 2008


. Cranberry Fluff . . Noodle Pudding .
4 cups fresh or frozen Place cranberries in a food processor; cover and 7-1/2 cups uncooked wide egg Cook noodles according to package directions.
cranberries process until finely chopped. Transfer to a large noodles Meanwhile, in a large mixing bowl, beat the cream

3 cups miniature bowl; stir in marshmallows and sugar. Cover and re- 1 package (8 ounces) cream cheese, butter and sugar. Beat in eggs. Gradually
marshmallows frigerate overnight. cheese, softened stir in milk and apricot nectar.

3/4 cup sugar Just before serving, stir in the apples, grapes, wal- 6 tablespoons butter, Drain noodles; return to the pan. Add cream
2 cups finely chopped nuts and salt. Fold in the whipped cream. Yield: softened cheese mixture and toss to coat. Transfer to a
apples 10 servings. 1/2 cup sugar greased 13-in. x 9-in. x 2-in. baking dish.
1/2 cup green grapes, 3 eggs Combine the topping ingredients; sprinkle over
quartered 1 cup milk noodles. Bake, uncovered, at 350° for 25-30 min-
1/2 cup chopped walnuts utes or until a thermometer reads 160°. Serve
1 cup apricot nectar
1/4 teaspoon salt warm. Yield: 9 servings.
1 cup heavy whipping 1 cup cornflake crumbs
cream, whipped
1/2 cup sugar

December & January 2008

6 tablespoons butter,
1/2 teaspoon ground
December & January 2008 December & January 2008

. Toffee-Coated Peanuts . . Raisin Cashew Drops .

1/4cup sugar In a large bowl, combine the sugar, butter, corn 2 cups (12 ounces) In a heavy saucepan over low heat, melt choco-
2tablespoons butter, melted syrup, cinnamon, salt and nutmeg. Add peanuts; semisweet chocolate late chips with milk and corn syrup for 10-12 min-
toss to coat. Transfer to a greased 15-in. x 10-in. x chips utes, stirring occasionally. Remove from the heat;
2tablespoons corn syrup
1-in. baking pan. 1 can (14 ounces) sweetened stir in vanilla until blended. Stir in cashews and
1-1/4teaspoons ground condensed milk
cinnamon Bake at 300° for 20-25 minutes or until bubbly raisins.
and golden brown, stirring once. Cool on a wire 1 tablespoon light corn Drop by teaspoonfuls onto waxed paper-lined
1/4 teaspoon salt syrup
rack; break apart if necessary. Store in an airtight baking sheets. Refrigerate for 3 hours or until
1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract
container. Yield: 3 cups. firm. Store in the refrigerator. Yield: 2-1/2 pounds.
2 cups unsalted dry roasted 2 cups coarsely chopped
peanuts cashews
2 cups raisins


December & January 2008 December & January 2008

pleasing pumpkin
* Pumpkin pancakes and waffles can be very
here are so many ways to enjoy the sub-
tle flavor of pumpkin. You can puree it soothing on chilly days. Our judges also crave
for luscious soups, bake it in cakes and tender muffins, yeast breads, scones and rolls.
sweet breads, even toast the delicate seeds. * From rich cheesecakes and pies to family-
With so many options, it was simple for us favorite bars and cookies, which pumpkin CONTEST RULES
to pick this versatile winter squash for desserts are your favorites? Be sure to include the contest
our next recipe contest, “Pumpkin The “Pumpkin Patch Specialties” topic and your name, address
Patch Specialties.” The Taste of contest closes on February 15, and phone number on each
Home judging panel is eagerly Your favorite 2008. Winners will be featured recipe you submit.
awaiting a crop of favorites: in the Oct/Nov ’08 issue. So
* Do you serve a special pump- pumpkin recipe start picking your favorite It’s easy to enter at
kin appetizer that delights your pumpkin recipes to enter soon.
guests? Maybe a dynamite dip or could harvest Click on “Submit a Recipe” to
a cheese ball. $500! Mamma Last Chance to Enter find a handy form with space
* Comforting pumpkin soups and mia! The deadline for our for the contest title
eye-catching salads are great for fall. “Italian Favorites” is on December 20, (“Pumpkin Patch Specialties”),
We’re looking for chilies, stews and bisques, 2007. Winners will be featured in the Aug/Sept ingredients, directions and
pumpkin fluffs and even salads. ’08 issue. So send your magnifico recipes now. comments. Be specific with
* We’re hoping to dip into pumpkin butters, Our mouths are watering for garlic, moz- measurements and sizes of
toppings, spiced syrups and jellies. zarella, tomatoes, basil, Parmesan...or any cans, packages and pans.
other ingredients that enhance your favorite Please include a few words
Italian pasta dishes, entrees, appetizers, pizzas about the recipe and yourself.
or salads. Be sure to include scrumptious Or, type or print each recipe
desserts...gelato, cannoli, tiramisu and biscotti on one side of an 8-1/2- x 11-
immediately come to mind. inch sheet of paper. Send en-
Enter on our Web site or E-mail entries to tries to “Pumpkin Patch Please write “Italian Specialties,” Diane Werner,
Favorites” on the subject line and include your Food Director, 5925 Country
name and street address. Or send to “Italian Lane, Greendale WI 53129.
Favorites,” Diane Werner, Food Director, 5925 Remember to include your
Country Lane, Greendale WI 53129. name, address and phone
number on each entry.
Entries become the proper-
ty of Reiman Publications.

You could be a TV star! Recipes that are not among

the winners may be published
The Grand Prize winner will receive $500 in cash. Second place wins dinner for four in a future issue of TOH, a
at the restaurant of the winner’s choice. Ten runners-up will receive a free copy of cookbook or on our Web site
our Contest Winning Annual Recipes 2008 cookbook. (
Plus, one of our winners may be selected to appear on nation-
al television with Taste of Home Editor in Chief Catherine Oops! The “Italian Favorites”
contest closes on December
Cassidy. The Early Show on CBS gives viewers a “taste of home” 20, 2007. An incorrect deadline
by spotlighting some of the delicious prize-winners in our na- date was listed in the Oct/Nov
issue. Sorry!
tional recipe contests. TASTE OF HOME / December & January 2008 43


Baker’s Haven
Her kitchen’s a flurry of activity, especially at holidays.

or someone who cooks as much Cookie Queen
as I do, my kitchen is a treasure. It Even though I have been teaching for 23
offers lots of room for the things I years (12 in home economics), I manage
enjoy most: baking and entertain- to cook and bake almost every day. I’m
ing. The 26- by 27-foot kitchen/dining known for my cookies and have home-
By Cheryl Barkalow area is also a “cool” spot for my children, made cookies available at all times. The
Germantown, Ohio
Amy, 16, and Chase, 11, to hang out top request is for my cutout sugar cook-
with their friends and enjoy some of ies...and not just at Christmas! My nieces
Mom’s home cooking. and nephews like to come over to Aunt
That’s why my family couldn’t live Cheryl’s to help make winter snowflakes,
without the large peninsula that divides spring flowers and other designs. It’s
this room. My kids do their homework been a tradition, even before Amy and
here, and it provides seating for guests to Chase were born. Sometimes, we’d have
relax and chat while I’m cooking. It’s also 10 kids around the table. There was ic-
a wonderful work space for baking. ing, flour and sprinkles everywhere, but

44 TASTE OF HOME \ December & January 2008

it didn’t bother me. That’s what sweet And you should see my walk-in pantry! ing the holidays, our Christmas tree.
memories are made of. It holds tons of cookie cutters, jars and A vaulted ceiling connects the kitchen
Baking wouldn’t be as easy without my jars of sprinkles, extra appliances, and dining room, and durable oak floor-
double oven. And with all that baking canned vegetables and more. ing flows through the entire area. Two
comes lots of cleanup! My triple sinks The caramel-colored cabinets look sets of French doors in the dining room
are definitely a plus. I can wash dishes in beautiful against the wheat-colored usher guests to the patio, where we of-
one, air-dry them in another and still walls, accented in deep burgundy and ten have meals on warmer days. They
gold. Those colors and the plaid wallpa- also allow us to watch the snow fall in
per border with sunflowers give my winter, a real treat at Christmastime.
kitchen an inviting country flair.
The kitchen was designed to accom- Holiday Spirit
modate my collections of baskets, bowls, I love decorating at this time of year. I

Truly, my heart is where it belongs…

in the kitchen!

Cheryl Barkalow’s kitchen and dining room created all the ornaments—110 in all—
offer plenty of space for cooking and enter-
taining. The dining area (above) houses a for our tree and made the rag garland,
large threshing table near two sets of plaid bows and log cabin tree skirt.
French doors. During the holidays, it show- Beside the tree is my standing wooden
cases the family’s Christmas tree. The large Santa. I also painted wooden Santa stars
peninsula (far left) is a spot where Cheryl’s
children, Amy and Chase (left, shown with and place them in a cluster of crock
their mom), do their homework. bowls or between antique cookie cut-
ters. For the dining tables, I made a
have the middle sink available. The win- jars and tins above the cabinets. Many stuffed reindeer and snowman plus
dow over the sink faces the front of the items are precious antiques from family wooden block snowman candleholders.
house, so I gaze out at the fields and members. The adjacent dining room is It’s so enjoyable to intermingle home-
farmhouses across the road. Our home is roomy enough to hold some of my larg- made decorations with my treasured
nestled in the middle of 86 acres, and we er antiques, including a Hoosier cup- family items. Truly, my heart is where it
have two barns for raising sheep. board and a china cupboard. belongs…in the kitchen!
My grandmother’s threshing table,
Cupboard Convenience which seats 14, also fits in the dining To view a floor plan of this kitchen, go to

The spacious oak cabinets have all the area along with a smaller table and, dur-
efficiencies an avid cook could want…a
revolving spice cabinet, two lazy Susans,
Share your Christmas kitchen. If you deck your kitchen for the holidays, or know
two cookie sheet cabinets, an appliance
someone who goes all out, please submit details and color photos. If we feature your
garage, roll-out drawers, a two-trash-
kitchen or one you suggest, we’ll pay you $75. For Contributor Guidelines, see page 62.
can sliding drawer and a cookbook shelf. TASTE OF HOME / December & January 2008 45


can be
found on
For holidays and special occasions, I plan a dinner that’s hearty and
comforting, but also a cut above an everyday meal. I’ve served these
page 33 favorite foods for New Year’s Eve, for my husband, Darrell’s, and my
anniversary and for birthdays—they never fail to please.
On the menu are Chicken Cordon Bleu, Bacon ment and potlucks when we worked together
’n’ Cheese Stuffed Potatoes, Mixed Bean Salad, some years ago.
Sweet Milk Dinner Rolls and Lemon Meringue My mom is 87, and when she is invited some-
Pie. (You’ll find the recipes opposite and on where for dinner, she brings one of her home-
page 33.) made pies. Her Lemon Meringue Pie has always
Slices of Chicken Cordon Bleu look so attrac- been my choice.
tive shingled on a platter or individual plates. This
traditional but elegant entree picks up such good Deeply Rooted in B.C.
flavor from the ham and Swiss cheese filling. I was born in the West Kootenay Mountains,
Bacon ’n’ Cheese Stuffed Potatoes are deli- and in 1967, our home was flooded out when
cious with the chicken. You can prep them early BC Hydro built the High Arrow Dam (sold us
Merle Dyck and just pop them in the oven when it’s time. down the river, we say). With heavy hearts and
Elkford, I’m a dump-and-pour cook a lot of the time. in order to make a financial and emotional re-
British Columbia Although I know what the ingredients are, often covery, a few families moved to the Queen
FAMILY: I’m not sure how much of each goes in. But I do Charlotte Islands, where we made new friends
Merle and husband stray off the beaten path on occasion to try a and a new life and stayed for 7 years.
Darrell have two new recipe or do a special dinner like the one As an adult, I lived in northwestern British
grown sons each and
I’m sharing here. Columbia for 25 years. Then, 7 years ago, I
five grandchildren
between them. moved to Elkford, a picturesque open-pit coal
Lumberjack-Size Buns! mining community in the southeastern part of
JOB: A nice addition to any meal, Sweet Milk Dinner the province.
Merle works full-time
Rolls are a variation of a recipe I got from the I met Darrell here in Elkford. We enjoy camp-
as an insurance broker.
Darrell is a heavy- mother of a childhood friend. ing. For our first trip—to a remote lake for 2
equipment operator at There’s a funny story that goes with this weeks—he filled his travel trailer’s small freezer
a coal company. recipe: When I was young and first married (the with meat.
first time around), I didn’t realize how much the I couldn’t figure out how to keep bread and
Elkford Public Library buns would rise. My then husband said he was buns fresh for that length of time. So I opted to
board. “We do many embarrassed eating those huge “bunwiches” on bring a can of yeast and a bag of flour instead.
food-related fund-rais- his lunch break at the local sawmill. I told him I’d never baked in a travel trailer— let alone
ers and thank-you din- he was likely the envy of the lumber pile! camped in one. But I surprised myself and im-
ners for volunteers.” Mixed Bean Salad—another dish that can be pressed my husband with my fresh baked goods!
HOBBIES: made ahead—is great for anything from a bar- As you can see, I’m just an everyday person who
Member of a creative becue to a fancy dinner. My friend Jennette used likes to cook…and I’m happy to be a Taste of Home
writing group. to bring this salad to the company golf tourna- field editor. Hope you’ll enjoy my favorite meal!

By Merle Dyck
Elkford, British Columbia

46 TASTE OF HOME \ December & January 2008

I’m a dump-
and-pour cook
a lot of the time.
Although I
know what the
ingredients are,
often I’m not
sure how much
of each goes in.

Bacon ’n’ Cheese

Stuffed Potatoes
PREP: 1-1/4 hours
BAKE: 30 min.
4 medium baking potatoes
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded
cheddar cheese
4 bacon strips, cooked
and crumbled
3 to 4 green onions, sliced
Bake potatoes at 400° for 1 hour or
until tender. Cool slightly. Reduce
heat to 350°.
Cut each potato in half lengthwise.
Scoop out pulp, leaving thin shells. In
a large mixing bowl, mash the pulp
with butter. Stir in the sour cream,
cheese, bacon and onions. Spoon or
pipe into potato shells.
Place on a baking sheet. Bake for
30-35 minutes or until heated
through. Yield: 8 servings.


RECIPES ............

of border
Spice up your next carry-in dinner with this
tantalizing Southwest-inspired meal featured
on handy cards on page 37.


{ Pass theWord! Share
potluck tips and recipes at }
For more unbeatable fondue recipes,

1/2 pound ground beef

1 cup chopped fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon cornstarch
1-1/2 teaspoons fennel seed
1-1/2 teaspoons dried oregano
1/4 teaspoon garlic powder
2 cans (15 ounces each) pizza sauce

Food for Thought: It has been well said that a hungry man is more interested in four sandwiches than four freedoms. –Henry Cabot Lodge Jr.
2-1/2 cups (10 ounces) shredded
Pizza cheddar cheese
1 cup (4 ounces) shredded part-skim
mozzarella cheese
2 tablespoons chopped ripe olives
Breadsticks, bagel chips, baked pita chips
and/or tortilla chips
In a large skillet, cook the beef, mush-
rooms, onion and garlic over medium heat
until meat is no longer pink; drain. Stir in
the cornstarch, fennel, oregano and garlic
powder until blended. Stir in pizza sauce.
Bring to a boil; cook and stir for 1-2 min-
utes or until thickened. Gradually stir in
cheeses until melted. Stir in olives. Transfer
to a fondue pot or warmer and keep warm.
Serve with breadsticks, bagel chips, pita
chips and/or tortilla chips. Yield: 5-1/2 cups.

Super Sausage Dip

PREP: 15 min. COOK: 35 min.
Kaye Christiansen
Freistatt, Missouri
“This scrumptious snack will go fast!
The recipe is so easy and delivers popular
Southwestern flavor to a T.”

pound bulk pork sausage
small onion, chopped
cup chopped green pepper
medium tomatoes, chopped

FONDUE! Pump up the volume Pizza Fondue

1 can (4 ounces) chopped green
1 package (8 ounces) cream cheese,
2 cups (16 ounces) sour cream
Tortilla chips
In a large skillet, cook the sausage, onion
for the next big game PREP/TOTAL TIME: 25 min.
........................................ and green pepper over medium heat until
with these hot dip Margaret
Milwaukee, Wisconsin
Schissler meat is no longer pink; drain.
Add tomatoes and chilies; mix well. Bring
recipes that are sure to . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . to a boil. Reduce heat; simmer, uncovered,
please the crowd! “Great for a party or game-day gathering,
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for 30 minutes, stirring occasionally.
Add cream cheese; stir until melted. Stir
ian sausage instead of ground beef if you in sour cream. Transfer to a fondue pot
prefer. Add a little more pizza sauce if the and keep warm. Serve with tortilla chips.
mixture seems too thick.” Yield: 5 cups. TASTE OF HOME / December & January 2008 49

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50 TASTE OF HOME \ December & January 2008


Often, table prayers are handed

Readers share the special ways they add pizzazz

down in families. Other times,
they are made up on the spot
to everyday recipes.
and strike a chord. These
prayers reflect how readers Pleasing Pie Very Cherry
give thanks for their “daily To add flavor to my sugar- I like to spruce up canned
bread” and other blessings. free pumpkin pie, I brush light cherry pie filling with
sugar-free syrup on top 1 tablespoon sugar and 1/4
“I taught my 5-year-old grand- after the pie comes out of teaspoon almond extract.
son this prayer that I learned as the oven. These additions really bring Surprise Cookies
a child,” says Grace Cook of —DOLORES NICHOLSON out the flavor of the cherries. When making
Houston, Texas. “He had it New Albany, Indiana
down perfectly after repeating
Germantown, Tennessee
oatmeal raisin cook-
it several times and said the Super Coleslaw ies, I use chocolate-
grace at our family Thanksgiv- A good friend taught me Tender Chicken covered raisins
ing dinner.” how to make ordinary I had always marinated instead of plain.
For home and love and all

Food for Thought: Advice is something people give by the bushel but take by the grain.
coleslaw extraordinary: To chicken in Italian dressing to Kids love ’em!
things true, we give our thanks, your favorite slaw recipe, give it a kick on the grill. —KAMI CRUM
O God, to You. For food that’s add celery seed and angel Then I asked a waiter at a Reedley, California
sent to us each day. Accept this hair pasta that’s been Mexican restaurant how
grace, we now say, and make us cooked, drained and rinsed they made their grilled Cheesy Tuna Salad
safe by night and day. Amen. in cold water. The slaw chicken so tender and moist. My relatives were sur-
always goes fast! He said that they marinate it prised—and pleased—to
From Rosamond, California, —BETTY BOONE in pineapple juice. So now I find that my tuna salad con-
Carol Van Gelder says, “My Rutherfordton, North Carolina combine pineapple juice tained Parmesan cheese. I
grandson, Markell Williams, with the dressing in my mix a small amount with the
and I wrote this prayer togeth- Magic Mac and marinade, and I always have mayonnaise.
er when he decided he had out- Cheese the best-tasting grilled —PATTY GARDNER
grown a shorter mealtime When my granddaughters chicken! Altoona, Wisconsin
blessing.” come to visit, they always —DAVID BALSINGER
Lord, thank You for the food ask for macaroni and Harker Heights, Texas Fruity French Toast
we eat. Keep us strong from cheese…and remind me to When I make French toast,
head to feet. As we go to work or include the “magic” ingredi- Spiced-Up Sauce I stir into the batter a dash
play, keep us safe along the way. ent: a dash of Liquid Smoke. To give my spaghetti sauce a of orange juice and orange
Amen. It really gives “mac and tasty twist, I sprinkle in a lit- zest. They add a lovely cit-
cheese” a special flavor. tle ground allspice. rus tang.
at friends’ homes, I use this Findlay, Ohio North Versailles, Pennsylvania Phillipsburg, New Jersey
prayer,” writes Robert Kamps of
Timonium, Maryland. Sweeter Potatoes
Dear Lord, thank You for all
the blessings You have given us
Before baking, I add a can of apricot
this day, and thank You for our nectar and some chopped, dried
family and friends. And, Lord, apricots to the brown-sugar-
as Thou did bless the loaves and-butter glaze for sweet
and fishes, bless this food upon potatoes. It makes a lovely side
our dishes. And, like the sugar
in our tea, may all of us be dish for company.
stirred by Thee. Amen. —TIFFANY TAYLOR
St. Petersburg, Florida

PRAY TELL. Share your fami-

ly’s favorite grace. For Contrib- What ingredient do you add to spark up everyday foods? To share your “secret,”
utor Guidelines, see page 62. go to or see our Contributor Guidelines on page 62.

TASTE OF HOME / December & January 2008 51

New Year’s
Melts, Fruited
Feta Spread and
Pork ’n’ Shrimp
Spring Rolls

1-1/2 teaspoons soy sauce

1/2 cup heavy whipping cream
1/4 cup butter, softened
3 garlic cloves, minced
Chicken 16 slices French bread (1 inch thick)
Mushroom Melts 1-1/2 cups (6 ounces) shredded
Get out the cheddar cheese
noisemakers, gather ........................................ In a large skillet over medium heat, cook
Sandra Futros chicken and mushrooms in oil for 5 minutes.
your friends and Dugald, Manitoba Stir in soy sauce; cook 7 minutes longer. Stir
........................................ in cream; simmer for 4-6 minutes or until
count down to 2008 “These cheesy melts make hearty party sauce is thickened (do not boil).
In a small bowl, combine butter and gar-
appetizers. On busy weeknights, I like to serve lic; spread over bread. Place buttered side
with these tasty them with a salad for a satisfying meal.” up on an ungreased baking sheet. Broil 4-6
finger foods and a 1-1/4 pounds boneless skinless chicken in. from the heat for 2-3 minutes.
breasts, cut into 1/2-inch pieces Top each slice with 1/4 cup chicken mix-
little bubbly! 1 pound medium fresh mushrooms, ture. Sprinkle with cheese. Broil for 1-2
quartered minutes or until the cheese is melted.
1 tablespoon vegetable oil Yield: 16 appetizers.

52 TASTE OF HOME \ December & January 2008


Fruited Feta Spread In a small bowl, combine apples and ba- boil; cook and stir for 1 minute or until
nana; add lemon juice and toss gently. thickened. Remove from the heat.
PREP/TOTAL TIME: 20 min. Thread fruit and cake alternately onto Position a wonton wrapper with one
eight wooden skewers. point toward you. (Keep remaining wrap-
★ Lucille Terry For sauce, in a microwave-safe bowl, pers covered with a damp paper towel
Frankfort, Kentucky combine chocolate chips and milk. Mi- until ready to use.) Place 2 heaping tea-
crowave, uncovered, on high for 1 spoons of filling in the center of wrap-
This chunky feta and cream cheese spread has minute; stir. Microwave 15-45 seconds per. Fold bottom corner over filling; fold
a pleasing touch of sweetness. It’s sure to be longer or until chips are melted and mix- sides toward center over filling. Roll to-
popular at your party! ture is smooth, stirring every 15 seconds. ward the remaining point. Moisten top
Stir in orange juice. Serve with kabobs. corner with water; press to seal. Repeat

Food for Thought: Never laugh at others’ coffee—you, too, may be old and weak someday.
1 package (8 ounces) cream cheese,
softened Yield: 8 servings (1 cup sauce). with remaining wrappers and filling.
1 package (4 ounces) crumbled EDITOR’S NOTE: This recipe was tested in a 1,100-watt In an electric skillet or deep-fat fryer,
feta cheese microwave. heat oil to 375°. Fry spring rolls, a few at
1 cup seedless red grapes, diced a time, for 1-2 minutes on each side or
1 large tart apple, diced
Pork ’n’ Shrimp until golden brown. Drain on paper tow-
Spring Rolls els. Serve warm with sweet-and-sour
3/4 cup chopped pecans, toasted
sauce. Yield: about 5 dozen.
1 jar (4 ounces) diced pimientos, PREP: 1 hour | COOK: 5 min. per batch
drained ........................................
1/4 cup mayonnaise ★ Debbie Wilkerson Bubbly
3 tablespoons honey Lusby, Maryland
Cranberry Punch
2 tablespoons minced fresh parsley PREP/TOTAL TIME: 10 min.
Assorted crackers
Give your appetizer table an Asian accent ........................................

In a small mixing bowl, beat the cream

with these crisp spring rolls. The recipe makes ★ Rebecca Cook Jones
a big batch, so guests can enjoy seconds! Henderson, Nevada
cheese and feta until smooth. Stir in the ........................................
grapes, apple, pecans, pimientos, mayon- 1 pound ground pork
1 can (14 ounces) bean sprouts,
“My mother-in-law shared this delicious recipe
naise, honey and parsley. Chill until serv- with me.” This sparkling nonalcoholic punch
ing. Serve with crackers. Yield: 4 cups. drained
1 can (8 ounces) bamboo shoots,
lends a festive touch to parties.
drained and chopped 2 cans (16 ounces each)
Cake and Fruit Kabobs 1/2 pound cooked medium shrimp, jellied cranberry sauce
PREP/TOTAL TIME: 30 min. peeled, deveined and finely 1-1/2 cups orange juice
........................................ chopped
Robin Spires 1/2 cup lemon juice
1 can (4 ounces) mushroom stems
Tampa, Florida and pieces, drained and chopped 2 bottles (1 liter each) ginger ale,
........................................ chilled
4 green onions, chopped
“I’ve served these fun kabobs at many Ice cubes
1 tablespoon cornstarch
parties. You can use any combination of In a large pitcher or punch bowl, whisk
3 tablespoons soy sauce
fruits you like, depending on what’s in cranberry sauce until smooth. Whisk in
season. The thick chocolate sauce has just the 1 tablespoon water
orange and lemon juices. Just before
right hint of orange.” 1 teaspoon garlic powder serving, slowly stir in ginger ale. Add ice
1 teaspoon vegetable oil cubes. Yield: 3-1/2 quarts.
1 large red apple, cut into 16 chunks
2 packages (12 ounces each)
1 large green apple, cut into 16 wonton wrappers
Oil for deep-fat frying 149 FABULOUS FINGER FOODS! Plan the perfect get-to-
1 large firm banana, cut into gether with Taste of
eight chunks Sweet-and-sour sauce
Home Appetizers for
2 tablespoons lemon juice In a large skillet, cook pork over medium new! 22
Every Occasion, fea-
heat until no longer pink; drain. Stir in

16 fresh strawberries
turing over 140 of the
8 seedless red grapes the bean sprouts, bamboo shoots, best
finger foods from Taste
shrimp, mushrooms and onions.
8 seedless green grapes of Home magazine.
In a small bowl, whisk the cornstarch, This 100-page edition is
3 slices pound cake, cut into soy sauce, water, garlic powder and oil HOT BITES MAKE AHEAD DRINKS

1-inch cubes
Over Half Ready
available wherever
until smooth; stir into skillet. Bring to a
Display until
February 18, 2008

in 30 Minutes or Less! $5.99 U.S./

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magazines are sold until

1-1/2 cups semisweet chocolate chips
2/3 cup sweetened condensed milk TICK-TOCK. Looking for festive holiday decorations? Visit us on-line to
1/4 cup orange juice download an easy-to-make “Celebrate 2008” banner and directions for an
edible New Year’s hourglass centerpiece. Go to TASTE OF HOME / December & January 2008 53

Enter to Win On-line Give Your Kitchen the

2 Great Holstein Touch
Contests! ▲
Four lucky winners will enjoy this deluxe prize package from
Holstein Housewares featuring high-quality, European-style
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Sweet Potato Tart
WATCHING PREP: 20 min. | BAKE: 30 min. + cooling
Our Recipe Finder at
Kate Gaudry La Jolla, California
has more than 31,000 ...............................
recipes with complete “I love making desserts, and by modifying the
Nutrition Facts to help
you plan healthy recipes to reduce the fat, our family can en-
meals. joy them more often. You’d never guess this
trimmed-down tart, with its homemade
pecan crust and creamy filling, is light.”
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
2 tablespoons chopped pecans,
1 egg
1 can (15-3/4 ounces) sweet potatoes
1/2 cup packed brown sugar
1/2 cup fat-free milk
2 egg whites
1/3 cup reduced-fat plain yogurt
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Whipped topping, optional
In a food processor, combine the flour,
brown sugar, butter and pecans. Cover
and pulse until blended. Add egg, pulsing
until mixture forms a soft dough. Press
onto the bottom and up the sides of a 9-
in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 400°
for 8-10 minutes or until lightly browned.
Cool on a wire rack. Reduce heat to 350°.
Drain sweet potatoes, reserving 1/4 cup liq-
uid. Place potatoes in a food processor; cover
and process until pureed. Add the brown sug-
ar, milk, egg whites, yogurt, flour, cinnamon,
Sweet Potato Tart ginger, nutmeg, cloves and reserved liquid;
cover and process until blended.
Pour into crust. Bake for 30-35 minutes
or until a knife inserted near the center
comes out clean. Cool on a wire rack. Store
in the refrigerator. Garnish with whipped

holiday lites
Feeling guilty about overindulging during the holidays?
topping if desired. Yield: 12 servings.
NUTRITION FACTS: 1 slice (calculated without
whipped topping) equals 221 calories, 5 g fat (3 g
saturated fat), 29 mg cholesterol, 87 mg sodium, 39 g
carbohydrate, 2 g fiber, 4 g protein.

Then resolve to eat healthier in the New Year (and beyond).

The recipes on these pages prove that cooking and eating
right can be easy and delicious all year long!
{ Here’s to Health! Have a dish
that’s low in fat, sugar or salt? Submit
it at
56 TASTE OF HOME \ December & January 2008
Bean Quesadillas DRESSING:
1/2 cup unsweetened apple juice
........................................ 1/4 cup lemon juice
Susan Dippel 1 tablespoon sugar
Macomb, Michigan 1 tablespoon olive oil
........................................ 1/2 teaspoon salt
“My husband and I created this recipe one night 1/2 teaspoon ground cinnamon
to use up vegetables from our garden; now we In a large salad bowl, combine the ro-
make it monthly. The beauty of this recipe is that maine, oranges, apples, grapefruit, pecans
you can use any vegetables you have on hand.” and cilantro. In a jar with a tight-fitting
1 can (16 ounces) kidney beans, lid, combine the dressing ingredients;
rinsed and drained shake well. Drizzle over salad and toss to
4 flour tortillas (6 inches) coat. Serve immediately. Yield: 8 servings.
1/2 cup salsa NUTRITION FACTS: 1-3/4 cups equals 133 calories, 7 g
fat (1 g saturated fat), 0 cholesterol, 153 mg sodium,
1/2 cup chopped sweet yellow or 19 g carbohydrate, 4 g fiber, 2 g protein. DIABETIC
orange pepper EXCHANGES: 1 vegetable, 1 fruit, 1 fat.
1 jalapeno pepper, seeded and
chopped Spicy Shrimp
1 to 2 garlic cloves, minced
Gooey Pizza Dip
1 cup (4 ounces) shredded reduced-fat PREP: 10 min. | BAKE: 25 min.
Mexican cheese blend Spicy Shrimp
1/8 teaspoon hot pepper sauce Kitti Boesel
Woodbridge, Virginia PREP: 15 min. | COOK: 25 min.
1-1/2 teaspoons minced fresh cilantro ........................................ ...............................
Mash beans until almost smooth; spread “I serve this cheesy baked dip with breadsticks Jeannie Klugh
over two tortillas. Layer each with salsa, and wedges of baked Boboli. You can even Lancaster, Pennsylvania
yellow pepper, jalapeno, garlic, cheese, prepare individual servings in ramekins if
hot pepper sauce and cilantro. Top with No one will doubt that healthy foods can be
you like.”
remaining tortillas. tasty when you put a helping of this zippy
Place on an ungreased baking sheet. 1 cup (8 ounces) reduced-fat shrimp in front of them. It’s seasoned just
Bake at 350° for 8-10 minutes or until ricotta cheese right with garlic, pepper and hot sauce.
cheese is melted. Cut each quesadilla into 1 cup fat-free mayonnaise
four wedges. Yield: 4 servings. 1-1/2 cups (6 ounces) shredded part-skim 1 large onion, finely chopped
mozzarella cheese, divided 1 large green pepper, chopped
EDITOR’S NOTE: When cutting or seeding hot pep-
pers, use rubber or plastic gloves to protect your 1/4 cup grated Parmesan cheese 3 garlic cloves, minced
hands. Avoid touching your face. 3/4 cup diced seeded plum tomatoes, 1 tablespoon olive oil
NUTRITION FACTS: 2 wedges equals 285 calories, 9 g divided 1 can (8 ounces) tomato sauce
fat (3 g saturated fat), 20 mg cholesterol, 748 mg 1 can (2-1/2 ounces) sliced ripe olives, 1/2 cup reduced-sodium chicken broth
sodium, 34 g carbohydrate, 7 g fiber, 18 g protein. drained, divided
DIABETIC EXCHANGES: 2 starch, 2 lean meat, 1/2 cup minced fresh parsley
1 vegetable. 1/4 cup sliced turkey pepperoni 1 jar (4 ounces) diced pimientos,
1 teaspoon garlic powder drained
1 teaspoon Italian seasoning 1 to 2 tablespoons Louisiana-style
Citrus Tossed Salad 1/8 teaspoon crushed red pepper hot sauce
flakes 1/4 teaspoon onion salt
........................................ Assorted crackers 1/4 teaspoon pepper
★ Edna Coburn In a bowl, combine the ricotta, mayon- 2 pounds uncooked large shrimp,
Tucson, Arizona naise, 1 cup mozzarella, Parmesan cheese, peeled and deveined
........................................ 1/2 cup tomatoes, 6 tablespoons olives, 5-2/3 cups hot cooked rice
This appealing fruit and nut salad is crisp, pepperoni, garlic powder, Italian season- In a large skillet, saute the onion, green
crunchy and nicely tart. It’s a colorful choice ing and pepper flakes. pepper and garlic in oil until tender. Stir in
for a holiday menu, but it tastes fabulous any Spread into a 9-in. pie plate coated with the tomato sauce, broth, parsley, pimien-
time of year. nonstick cooking spray. Sprinkle with re- tos, hot sauce, onion salt and pepper.
maining mozzarella. Bake at 350° for 25-30 Bring to a boil. Reduce heat; cover and
1 package (16 ounces) romaine
hearts, torn minutes or until edges are bubbly and top simmer for 10 minutes, stirring occasion-
is golden brown. Sprinkle with remaining ally. Stir in shrimp; cook 5-7 minutes
3 medium navel oranges,
peeled and sectioned tomatoes and olives. Serve with crackers. longer or until shrimp turn pink. Serve
2 medium apples, peeled and chopped Yield: 3 cups. with rice. Yield: 8 servings.
1 small grapefruit, peeled and NUTRITION FACTS: 1/3 cup (calculated without NUTRITION FACTS: 2/3 cup shrimp mixture with 2/3
sectioned crackers) equals 124 calories, 7 g fat (3 g saturated cup rice equals 273 calories, 3 g fat (1 g saturated
fat), 25 mg cholesterol, 493 mg sodium, 7 g carbohy- fat), 168 mg cholesterol, 425 mg sodium, 37 g carbo-
1/2 cup pecan halves, toasted drate, 1 g fiber, 9 g protein. DIABETIC EXCHANGES: hydrate, 2 g fiber, 22 g protein. DIABETIC EX-
1/4 cup fresh cilantro leaves 1 lean meat, 1 fat, 1/2 starch. CHANGES: 3 very lean meat, 2 starch, 1 vegetable.

go to for a photo of the recipe TASTE OF HOME / December & January 2008 57
combine the ketchup, paprika and garlic
powder; spread over brisket. Dissolve
bouillon in hot water; pour into pan. Cov-
These cooks er and bake at 325° for 1-1/2 hours.
love sharing the Add the potatoes, carrots and celery.
Cover and bake 1-1/4 to 1-1/2 hours longer
tasty dishes of or until meat is tender. Remove brisket to
Hanukkah. a serving platter; let stand for 15 minutes.
Thinly slice meat across the grain. Serve
with potatoes, carrots and celery. Yield: 6
EDITOR’S NOTE: This is a fresh beef brisket, not corned
beef. The meat comes from the first cut of the brisket.

My Zucchini Latkes are a deli-

cious variation on the potato latkes tra-
ditionally served during Hanukkah.
We make latkes for Hanukkah because
they are fried in oil, a symbol of the mira-
cle in the Temple in Jerusalem over 2,000
years ago. At the time, a tyrannical Greek
king was trying to destroy Judaism. But a
small army of Jews drove out the king’s
soldiers and reclaimed the Temple, where
priests had only enough pure olive oil to
burn for 1 day in the menorah. Miracu-
lously, the oil lasted 8 days.
My husband, Avi, and I carry on this
significant tradition with our children,
Sara, 10, and Yaakov, 5. This year, Sara is
old enough to help make the latkes (the
oil can get very hot, so be careful). I serve

celebrate them with sour cream, cottage cheese

and applesauce, plus a salad on the side.

jewish traditions Zucchini Latkes

PREP: 30 min. | COOK: 5 min. per batch
Chava Zaitschek
When I was a child, my mom Milwaukee, Wisconsin
Holiday Beef Brisket ..............................
would make her Holiday Beef Brisket on 3 medium zucchini, shredded
PREP: 15 min.
Jewish holidays and other special occa- BAKE: 2-3/4 hours + standing (about 4-1/2 cups)
sions. Everyone gathered around the .............................. 1 teaspoon salt, divided
table to enjoy the tender slices of meat Cheryl Bragg 2 eggs, beaten
alongside nicely browned carrots and Viola, Delaware 1 small onion, grated
potatoes. Those heartwarming meals 1/4 cup matzo meal or dry bread
2 large onions, sliced crumbs
evoked camaraderie and love for our
1 fresh beef brisket (3 pounds) 1/8 teaspoon pepper
3/4 cup ketchup Vegetable oil for frying
Today, I make Mom’s recipe for my
1 teaspoon paprika Sour cream, optional
family. My daughter, Paula, who lives in 1/2 teaspoon garlic powder
Baltimore, helps me prepare the brisket In a large bowl, toss zucchini and 1/2 tea-
2 beef bouillon cubes spoon salt; let stand for 10 minutes.
when she visits. Sometimes we also 1-1/2 cups hot water Squeeze zucchini dry. Stir in the eggs, onion,
make kugel, a luscious noodle pudding 5 small potatoes, peeled and cut matzo meal, pepper and remaining salt.
covered in apricot preserves. It tastes into chunks
In a large skillet, heat oil over medium
so good with the savory beef. 4 medium carrots, cut into chunks heat. Drop batter by tablespoonfuls into
If you have leftovers, the meat is ex- 2 celery ribs, cut into chunks oil; press lightly to flatten. Fry for 2 minutes
cellent for barbecued beef sandwiches Place onions in a greased shallow roast- on each side or until golden brown. Serve
and stew. ing pan; top with brisket. In a small bowl, with sour cream if desired. Yield: 16 latkes.

58 TASTE OF HOME \ December & January 2008



Marie Parker
When I accepted a position as a home economist at Taste of Home
last year, my passion for food had come full circle. It began when I

Food for Thought: There’s fennel for you, and columbines; there’s rue for you; and here’s some for me; we may call it herb of grace o’Sundays. —William Shakespeare, “Hamlet”
toured the Betty Crocker Test Kitchen as a child and brought home
a cake mix. Right then, I knew cooking was my thing.
By the age of 12, I was tweaking foods to make them healthier. No one was sur-
prised when I chose a degree in dietetics and took food-related jobs after college. Pur-
suing a dream, my husband, Andy, and I converted an old Victorian home in Milwau-
kee, Wisconsin 7 years ago and opened Manderley Bed and Breakfast. Andy runs it
full-time, and I help out whenever I can. I especially love serving fabulous brunch
and breakfast recipes we’ve tried in the Taste of Home Test Kitchen.
If not at TOH, I’m probably at the Manderley (also our home) making panini sand-
wiches—the current craze—with our teenage sons, Maxwell and Grayson. Turkey Turkey Sandwiches with
Sandwiches with Red Pepper Hummus (right) is one of our favorites. Red Pepper Hummus
English Toffee Tips Butterscotch or PREP: 20 min. + chilling
COOK: 5 min.
I’m having trouble making English toffee. Burned Sugar ........................................
Just before the butter, sugar and corn What is the difference between burned Marie Parker
syrup mixture reaches the hard-crack (burnt) sugar and butterscotch? Some Milwaukee, Wisconsin
stage, the butter separates from the recipes for butterscotch pie call for brown ........................................
caramelized sugar, leaving a pool of but- sugar; others call for melting white sugar “I picked up a little indoor grill at an
ter on top of the toffee. My recipe directs and cooking until golden in color. estate sale. I thought it would be great for
me to stir constantly. Can you help? —FERN NICHOL a quick chicken breast or the like.When I
–LOIS GOODRICK Tulsa, Oklahoma got it home, the kids looked at it and said
Lafayette, Indiana Caramelized sugar is also referred to as ‘Panini!!!’ We have been making panini
There are a couple of things you can try burned sugar, while the flavor of but- sandwiches like crazy! This recipe is a
to prevent separation: terscotch is a combination of butter
Make sure your candy thermometer is and brown sugar. Your butterscotch pie 1/3 cup mayonnaise
accurate. We recommend that you test recipe that calls for melting sugar is ac- 1 tablespoon lime juice
your candy thermometer before each use tually caramelizing sugar. 1 can (15 ounces) garbanzo beans or
chickpeas, rinsed and drained
by bringing water to a boil. The ther-
1/4 cup chopped roasted sweet red
mometer should read 212°. Adjust your Substitute for peppers, drained
recipe temperature based on the test. Aniseed 2 garlic cloves, peeled
Be patient. Cooking over heat that’s too I bought a bottle of anise 1/2 teaspoon chili powder
high can cause separation. Melt the but- extract by mistake, so I 1/4 teaspoon ground cumin
ter over low heat before adding the sugar have been looking for 2 tablespoons butter, softened
and corn syrup. Cook and stir constantly recipes to use this 8 slices rye bread
over low heat until the mixture reaches ingredient. I’ve 4 slices Muenster cheese
212°. Then cook, without stirring, until it found several that 8 thin slices cooked turkey
reaches 236°. Then resume stirring con- call for aniseed. Is it 1 small red onion, sliced
stantly until the mixture reaches 290°. the same thing? Can I 2 medium tomatoes, sliced
Stirring constantly between 236° and substitute the extract for For hummus, combine the first seven in-
290° prevents butter from separating. If the aniseed, and if so, how much? gredients in a blender or food processor;
separation still occurs, the butter can —ERMA MARTIN cover and process until smooth. Transfer
be combined by slowly stirring over East Earl, Pennsylvania to a small bowl; cover and refrigerate for
low heat. If it is still separated, try Anise extract is made from aniseeds and 1 hour.
adding 1/4 to 1/2 cup of hot water, a ta- can be used as a substitute. One tea- Spread butter on one side of each slice
blespoon at a time, while cooking until spoon of anise extract can be substituted of bread; spread hummus on the other
side. Place four slices buttered side down
the separation is corrected. for 2 teaspoons ground aniseeds.
on a griddle. Layer with cheese, turkey,

{ }
onion, tomatoes and remaining bread,
Stumped? If you have a food-related question, feel free to E-mail us at editors@ hummus side down. Toast for 2-3 minutes or send your question to “Ask the Test Kitchen,” 5925 Country Lane, on each side or until bread is lightly
Greendale WI 53129. For Contributor Guidelines, see page 62. browned and cheese is melted. Yield: 4

Readers looking for recipes turn here for help.

Does anyone know how to I had a delightful sweet pota- Would someone have a
make an edible peppermint to casserole at Cracker Barrel
My parents had recipe for Depression pud-
candy basket? I’ve looked in Albuquerque. It contains bees and a lot of ding or Depression cake? I
Food for Thought: I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find. —James Beard

everywhere but can’t find brown sugar and pecans, and honey, and remember as a child enjoy-
the instructions.
Karen Shepard
it’s wonderful. Might you
have a similar recipe?
Mother made a ing chocolate pudding and
cake mixed together...maybe
2164 Warrentown Rd. Elaine Young delicious honey- with raisins, too.
Pulaski MS 39152 785 Road 3000
Aztec NM 87410
chocolate fudge. Jackye Powell
Would you have 19920 W. Verde Hills Dr.
Wickenburg AZ 85390
Does anyone have a recipe this recipe?
for meat filling for pierogies? My diabetic son considers
Marjorie Bates flavored water a real treat
I cannot find mine and would
1520 E. Fifth Ave. when we buy it at the grocery
appreciate another one. Mitchell SD 57301
Carol Doyel
store. I’d really like to make it
369 Laird St. at home and perhaps learn a
Mt. Morris MI 48458 I’m searching for an old new flavor or two. Might
Pennsylvania recipe called someone have a recipe?
Does anyone I tasted a wonderful treat at Leeks Dip. Do you have it?
R. Allen
Kim Livingston
a Christmas party called
have a recipe for “Chewy Noel.” It was rolled
1224 Paul Martin Dr.
10 Glad Tidings Ln.
Lugoff SC 29078
apple caramel in confectioners’ sugar. I’d
Edgewood MD 21040

walnut pie made love to have the recipe so I My family and I enjoy making
with fresh apples? can make this treat for the homemade pizza, but we
holidays. haven’t had a lot of luck with
I’d love to re- Khris Baker the crust. Does anyone have a
ceive it. 109 Walnut St.
Pineville KY 40977
crust recipe that tastes nearly
Mildred Ehrheart as good as the pizza parlor’s?
526 Winter Rd. The Lee Family
New Castle PA 16101 I’m trying to find the recipe 180 Dickerman Rd.
for sour cherry cookies. It Silex MO 63377
I’m looking for an old South- called for sour pie cherries
ern recipe called Chocolate and almond extract. The I’d love to surprise my son-
and Biscuits. My best cookies turned light green in-law, Jose, with homemade
friend’s mother made them while they were baking. cookies from his native
every year for Christmas; With bits of red cherry, this Mexico. If you have any
she poured melted chocolate traditional recipe was ideal Could someone send me a recipes you’d like to share,
over biscuits. for Christmas. recipe for pumpkin soup? I’d appreciate it.
Kelly Vail-Slemons Debbie Simpson Leonard Schroeder Debra Fennell
6995 Ford Station 11460 Crawford Rd. 6340 Fust Rd. 33251 Little Valley Rd.
Germantown TN 38138 Paonia CO 81428 Gillett WI 54124 Fort Bragg CA 95437

My Cajun granny made a

wonderful molasses pound If you can answer any of these questions, write directly to the person seeking in-
cake, but I never got the formation. If you have a question, submit it at Please see Contributor
recipe. It’s heavy, dark and Guidelines on page 62.
aromatic. Can anyone help Need a quick reply? Because we receive so many requests for this column, it could be quite
me find this special recipe? a while before you see your question in print. So, if you want an answer fast, visit www.taste
Betty Sherrill and click on “Bulletin Board.” Select a chat room and pose your question. You’re
7600 Palmer Hwy. Apt. 403 bound to get a response in no time!
Texas City TX 77591

60 TASTE OF HOME \ December & January 2008

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Springboard into Cooking
When I was first married, I shuddered at
from Taste of Home. We expect to make
even more cookies this year!
Want to send in your favorite recipe or
the thought of competing with the —Mary Altman handy tip, fun idea or photo to share
meals my mother-in-law made. (I never Wexford, Pennsylvania
with other readers? We’d love to hear
knew anyone who made her own choco- from you. Here’s how to get involved:
late-covered cherries!) But then I sub- Cooks Who Care 1. It’s easy to send us recipes and other
scribed to Taste of Home. It’s wonderful! Many thanks to Taste of Home for fea- submissions! Simply use the conve-
Because of my new love for cooking, turing Apples of Gold in your “Cooks nient form on our Web site, www.
I started a fun tradition with my grand- Who Care” column. TOH recipes are Or you can E-mail
children. Here’s my grandson, Denver, just perfect for this ministry—they’re them to If
you have a particular department or
and me (below), making Christmas practical, delicious and beautiful. We
feature in mind, please type it in the
cookies from 2005 Taste of Home An- try to teach the young women in our subject line of your E-mail message.
nual Recipes. We put flour on our faces classes how to plan a balanced menu,
2. When sending recipes, please be spe-
to show everyone how hard we worked. and it’s great when they can prepare a
cific with directions, measurements
Thanks for helping make memories. total meal right from your magazine. and sizes of cans, packages and pans.
—Judy Neff Many thanks. Also, please share a few words about
from —Betty Huizenga the recipe and yourself. (For recipe con-
Founder, Apples of Gold test entries, please follow the direc-
Sanibel, Florida tions on page 43.)
Editor’s Note: Turn to page 66 to read about a 3. After you submit materials, please be
caring cook in Washington state who sends patient. Due to the large volume, it can
cookies to U.S. troops overseas. take our small staff several months to
review materials. We may hold your
material without informing you, but we
Rainy-Day Treats will let you know if we publish some-
We love Taste of Home! One rainy day, thing you submitted. Materials that
it was too cold to play outside, so we won’t fit in Taste of Home may be con-
had a baking day! My daughters—Riley, sidered for our Web sites, cookbooks,
10, Reegan, 7, and Reid, 6 (below)— promotions and other publications.
used recipes from the Oct/Nov issue, 4. By submitting material for publica-
including Vanilla Cinnamon Rolls and tion, you grant Reiman Media Group,
Christmas Cookie Bonanza Special Banana Nut Bread. We hope to Inc., its parent company, subsidiaries,
Every year, our family gets together the try Elegant Chocolate Torte soon! affiliates, partners and licensees use of
the material, including your name,
Sunday after Thanksgiving to bake —Rhonda Gross
hometown and state.
Christmas cookies. My mother started Fillmore, New York
We reserve the right to modify, re-
this tradition when my sisters and I produce and distribute the material in
were young, and my cousin and sister- any medium and in any manner or ap-
in-law joined right in. Now our chil- propriate place. We test recipes sub-
dren help, too! mitted to us and reserve the right to al-
ter them as needed. We may contact
Last year, we made over 1,400 cook-
you via phone, E-mail or mail regarding
ies, including Sugar Cookie Cutouts your submission.
and Christmas Shortbread Wreaths
5. To send submissions via regular mail,
please address them to: Taste of Home,
5925 Country Lane, Greendale WI 53129.
If you have a particular department in
mind, please print it on the front of the
envelope. You can send recipe cards or
photocopies of family cookbooks, and
they can be hand-printed or typed on a
sheet of paper…whatever is easiest for
you. If you would like mailed materials
returned, please enclose a stamped,
self-addressed envelope.
6. Sending photos? We accept 35mm
color prints or high-resolution digital
photos. Please submit digital images as
jpegs at 300 dpi.

62 TASTE OF HOME \ December & January 2008

MEET OUR field editor
✪ ALABAMA: Mary Dixson, Decatur; Lisa Francis, Elba; Mary ✪ ILLINOIS: Christine Wall, Bartlett; Marjorie Lampe, Campbell
Alice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel, Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella
Jacksonville; Lisa Allen, Joppa; Laura Tessier, Madison; Gloria Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson,
Lowther, Mobile; Roxana Quarles, Ralph; Christine Ledbetter, Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo;
Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville Helen Suter, Golconda; Dixie Terry, Goreville; Julie Sterchi,
✪ ALASKA: Cindi Paulson, Anchorage; Waunita Ann Roggenbuck, Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins,
Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; Marg Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; Kim
Austin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell Marie Van Rheenen, Mendota; Kimberly Kronenberg,
Milledgeville; Donna Musser, Pearl City; Janet Mooberry,
✪ ARIZONA: Sue Ross, Casa Grande; Letah Chilston, Cotton- Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn
wood; Lynne Beykirch, Green Valley; Diane Thompson, Kennell, Roanoke; Debbie Fisher, Royalton; Carol Sinclair,
Nutrioso; Nicole Clayton, Prescott; Ann Perry, Sierra Vista; St. Elmo; Donetta Brunner, Savanna; Amber Sampson,
Linda Turner, Sun City; Edna Coburn, Tucson; Linda Lambert,
Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt,
Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford,
Lori Coulthard
✪ ARKANSAS: Carolyn Kyzer, Alexander; Linda Emery, Bearden;
Iola Egle, Bella Vista; Jill Whalen, Centerton; Nicki Evans, ✪ INDIANA: Sue Call, Beech Grove; Fancheon Resler, Bluffton; Family stats: Husband Max; four
Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Martha Fehl, Brookville; Brandi Fentress, Chandler; Amy
Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette;
children, Kara, Kristi, Katie and
Church, Coatesville; Nancy Johnson, Connersville; Sonia
Renee Gee, Hamburg; Katherine Cruthis, Roe; Donna Long, Croucher, Decatur; Nancy Jo Leffler, Depauw; Shawn Robey,
David. Lori home-schools her
Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon, Evansville; Dolores Lueken, Ferdinand; Nancy King, Greenfield; children and does bookkeeping
Texarkana; Kristin Reynolds, Van Buren; Glenda Adams, Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha for Max, a custom home builder.
Vanndale Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline
Miller, Indianapolis; Virginia Phillips, Indianapolis; Kathy
“I grew up in a small farming
✪ CALIFORNIA: Peggy Louise Pruneau, Auberry; Marina Castle-
Henry, Burbank; Vicki Schlechter, Davis; Janet Troxel, Delano; Allen, Knox; Alma Dinsmore, Lebanon; Norene Wright, Manilla; community in Illinois. I began
Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri Scofield Harriet Stichter, Milford; Joan Truax, Pittsboro; Karen Owen, cooking at age 9; my four broth-
Lawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, Lake Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg,
ers had to endure many of my
Arrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos; Syracuse; Maryellen Hayes, Wolcottville; Ruth Burrus,
Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob Brown Zionsville experiments.
Korbel, Morgan Hill; Linda Svercauski, Murietta; H. Ross Njaa, ✪ IOWA: Bernadine Bichel, Carson; Dorothy Bahlmann, “I enjoy baking the most in
Salinas; Ken Churches, San Andreas; Sandra Vanthoff, San Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston; the fall and around the holi-
Diego; Michelle Ramos, San Jose; Annette Traverso, San Rafael; Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen, days. It’s fun to see my family’s
Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; Kim Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines;
Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; Sharon
faces light up when I serve them
Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss, Mensing, Greenfield; Linda Mullen, Guernsey; Tammy Neu- gooey brownies or a warm piece
Walnut Creek bauer, Ida Grove; Salina Bontrager, Kalona; Shirley Hochsted- of pie. I often give baked goods
✪ COLORADO: Rally Van Ostrand, Aurora; Janet Lebar, ler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City;
Audrey Groe, Lake Mills; Patricia Staudt, Marble Rock; Mavis
and candy as gifts at Christmas.
Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton;
Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson, Diment, Marcus; Carolyn Pope, Mason City; Wendy Taylor, Ma- That’s what it’s all about…shar-
Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; Phyllis son City; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; Mary ing what I love to do with those
Herlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo Ann Loops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor, I love!”
Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Wa-
Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; Lucy terloo; Marion Karlin, Waterloo; Denise Nebel, Wayland; Jack
Meyring, Walden; Betty Sitzman, Wray Spratt, Webster City; Leona Luecking, West Burlington; Gayle
Olson, Winfield; Kathi Kuhl-Martin, Winterset
✪ CONNECTICUT: Jill Fellows, Coventry; Ellen Baczek Amodeo,
Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis ✪ KANSAS: Myra Innes, Auburn; Page Alexander, Baldwin City;
Vitale, New Preston; Sue Smith, Norwalk; Chris Dolan, Seymour; Carole Schlender, Burrton; Michelle Beran, Claflin; Karen Ann
Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks, Bland, Gove; Margaret Shauers, Great Bend; Shannon Wade,
Windsor Kansas City; Heather Campbell, Lawrence; Kathy Kittell,
Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona
✪ DELAWARE: Traci Wynne, Bear; Beth Satterfield, Dover; Jan Therou, Overland Park; Pat Habiger, Spearville; Merrill Powers,
Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger,
Westbrook, Georgetown; Ronda Weber, Greenwood; Dot Tonganoxie; Linnea Rein, Topeka
Swain, Milford; Cynthia Bent, Newark; Kimberley Pittman,
Smyrna; Betty Jean Boyd, Wilmington ✪ KENTUCKY: Randal Wilson, Bellevue; Marcia Blaha, Bowling
Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille
Rita Futral
✪ FLORIDA: Kelly Ward Hartman, Cape Coral; Marjorie Carey, STARKVILLE, MISSISSIPPI
Terry, Frankfort; Carlene Jolley, Fulton; Sherry Hulsman,
Freeport; Julia Livingston, Frostproof; Lillian Julow, Louisville; Billie Wilson, Masonic Home; Naomi Cross,
Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Mait- Millwood; Sally Grisham, Murray; Rena Nabours, Olaton; Jackie
Family stats: Husband Larry;
land; Laura Wheeler, Malone; Allison Loo, Merritt Island; Diane Roof, Paducah; Christine Johnson, Ricetown; Jean Gaines, three children, Steve, Meredith
Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Russellville; Connie Bryant, Wallingford; Anna Jean Allen, West
Dingwall, Ponte Vedra; Marsha Manley, Sebring; Kathy Kruse,
and Greg; and three grand-
Liberty; Jill Evely, Wilmore children.
Thonotosassa; Julie Hayden, Winter Park; Anna Minegar, Zolfo
Springs ✪ LOUISIANA: Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder; “I have conducted cooking
Blanchie Morrison, Elmer; Edith Betz, Ethel; Brenda Melancon,
✪ GEORGIA: Meredith Barrett, Atlanta; Ann Chan, Atlanta; Gonzales; Pam Holloway, Marion; Kathleen Drott, Pineville; classes for young, married
Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, women, teaching them how to
Graves, Cumming; Susan Auten, Dallas; Joyce Kramer, Tallulah; Dwight Landreneau, Washington; Ruth Montgomery,
Donalsonville; Kay Rainwater, Fayetteville; Henrietta
make recipes such as chicken
Washington; Tonya Fitzgerald, West Monroe
Brumbaugh, Hiawassee; Merle Bates, La Grange; Suzanne and dumplings and fried pies.
Cleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin, ✪ MAINE: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan
I’ve also done a Thanksgiving
Macon; Pat McLendon, Roswell; Laura Dierking, St. Marys; Ani Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,
Kramer, Snellville; Tina Gay, Statham; Nancy Reichert, Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl dinner, which the women helped
Thomasville Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South prepare and we all ate together.
Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van “At home, I enjoy preparing
✪ HAWAII: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei; Buren
Shirley Watanabe, Kula fancy meals and like to try new
✪ MARYLAND: James Forcum, Baltimore; Beverly Sprague, Balti-
✪ IDAHO: Anne Boesiger, Boise; Mandy Saras, Boise; Donna more; Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catons-
dishes…as well as making old fa-
Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Renae ville; Priscilla Weaver, Hagerstown; Michele Ferrario, vorites. My husband and I are re-
Moncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle; Ijamsville; Debbie Wilkerson, Lusby; Charles Keating,
Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell,
tired, so when I’m not cooking
Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,
Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston; Pasadena; Judith McGhan, Perry Hall; Barbara Davis, Salisbury;
or doing cross-stitch, I’m partici-
Donna Wall, Nampa; Raymonda Furness, Newdale; Brenda Betsy Hedeman, Timonium; Gail Buss, Westminster pating in activities at church. I
Clark, Rexburg; Signa Hutchison, Weiser
also teach Sunday school.” TASTE OF HOME / December & January 2008 63

✪ MASSACHUSETTS: Lynn Hartigan, Bradford; Elizabeth Morganville; Stephanie Hanisak, Port Murray; Marie holder, Chambersburg; Beth Ask, Cogan Station; Clarann
Montgomery, Cambridge; Joanie Elbourn, Gardner; Forte, Raritan; Nancy Negvesky, Somerville Gafrarar, Columbia; Helen Hassler, Denver; Lorraine
Arden Billings, Greenfield; Christine Omar, Harwich ✪ NEW MEXICO: Phyllis Bailey, Albuquerque; Catherine Armstrong, Downingtown; Susan Schneller, Doylestown;
Port; Charlotte Baillargeon, Hinsdale; Mary West, Hayes, Albuquerque; Judy Parker, Albuquerque; Molly Patty Kile, Elizabethtown; Rita Reifenstein, Evans City;
Marstons Mills; Maria Mulligan, Methuen; Helen Seidel, Edgewood; Pamela Huntley, Grants; Carol Pat Rimmel, Ford City; Lena Esh, Gordonville; Lydia
Malwitz, Peabody; Nancy Lore, Rockland; Maria Mead, Los Alamos; Karen Armatys, Raton; Terri Kearns, Garcia, Hanover; Charlotte Goldberg, Honey Grove; Tina
Regakis, Somerville; Kaye Gooch, Sudbury; Judith Roswell; Alpha Wilson, Roswell Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer,
Sumner, Worcester Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower
✪ NEW YORK: Louise Beatty, Amherst; Sandy Starks, Burrell; June Sangrey, Manheim; Janet Thomas, McKees
✪ MICHIGAN: Patricia Thomet, Alto; Donna Mantha, Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo;
Augusta; Ted Pottle, Berrien Springs; Betty Korcek, Rocks; Joyce Guth, Mohnton; Marlene Barker,
Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Monroeville; Melody Mellinger, Myerstown; Mary Landis,
Bridgman; Peggy Burdick, Burlington; Lynn Miracle, Michele Van Dewerker, Cherry Valley; Rebecca Gage,
Burton; Shirley De Lange, Byron Center; Teri Rasey- New Cumberland; Elaine Anderson, New Galilee; Kathy
Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold, Peters, North Versailles; Ann Nace, Perkasie; Joyce
Bolf, Cadillac; Diane Pickel, Comstock Park; Connie Si- Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley;
mon, Durand; Susan Falk, Eastpointe; Marti VanOrder, Daubert, Pine Grove; Debra Latta, Port Matilda;
Patti Mitchell, Horseheads; Helen Phillips, Horseheads; Catherine Cremers, Pottstown; Alta Rodgers, Pottstown;
Evart; Deborah Amrine, Grand Haven; Casey Stellini, Cheryl Barney, Le Roy; Mary Malinowski, Lee Center;
Grand Junction; Barb Ruis, Grandville; Jackie Riley, Hol- Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine
Kathy Petrullo, Long Island City; Frances Boise, Marion; Wetzel, Ronks; Darla Germaux, Saxton; Lucinda Walker,
land; Anne Heinonen, Howell; Linda Knoll, Jackson; Lucia Johnson, Massena; Linda-Ann Wargo, North
Ruth Peterson, Jenison; DiAnn Mallehan, Kentwood; Somerset; Michelle Wise, Spring Mills; Nancy Foust,
Massapequa; Estelle Keefer, Olean; Rosemary White, Stoneboro; Dolores Skrout, Summerhill; Sandra Johnson,
Marcy Cella, L’Anse; Sondra Bergy, Lowell; Virginia Fer- Oneida; Andrea Holcomb, Oxford; Darlene Markham,
ris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Tioga; Ray Hoene, Tunkhannock; Irene Delbaugh, York
Rochester; Kristine Chayes, Smithtown; Penney Kester,
Beachum, Shelby; Jessie Strobbe, Smiths Creek; Kathy Springville; Penny Sands Fersko, Staten Island; Susan ✪ RHODE ISLAND: Julie Davis, Bristol; Heidi Quinn,
Dorman, Snover; Marsha Ransom, South Haven; Chris- Seymour, Valatie; Harmony Tardugno, Vernon Center; Carolina; Yvette Carozza, Central Falls; Janice Hemond,
tina Till, South Haven; Dona Erhart, Stockbridge; Kathy Anderson, Wallkill Lincoln; Pat Medeiros, Tiverton; Barbara Lynch, West
Winifred Winch, Wetmore Warwick
✪ NORTH CAROLINA: Cindy Winter-Hartley, Apex; Gerry
✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka; Beveridge, Beaufort; Doris Jennette, Buxton; Katie ✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; Kelly Ann
Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; San- Sloan, Charlotte; Doris Heath, Franklin; Mary Lou Gray, Beaufort; Alaina Showalter, Clover; Brenda
dy McKenzie, Braham; Judi Oudekerk, Buffalo; Mary Robison, Greensboro; Paula Bass, Greenville; Sigrid Leonard, Columbia; Katherine Moss, Gaffney; Lisa Var-
Kay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten, Hice, Hickory; Linda Thompson, High Point; Doris ner, Greenville; Jeanie Jenkins, Greenwood; Ollie
Courtland; Marlene Muckenhirn, Delano; Connie McMahon, Morgantown; Mary Strickland, Nashville; Jackson, Inman; Claudia Grier, Lancaster; Lillian Heston,
Johnson, Detroit Lakes; Tami Escher, Dumont; Renee Jane Needham, River Bend; Hilda Pardue, Ronda; Ro- Leesville; Lynn Parnell, Lexington; Loretta Cergol,
Schwebach, Dumont; Deanna Richter, Elmore; Julianne salie Yopp Hylander, Sneads Ferry; Dorothy Baker, Myrtle Beach; Elizabeth Hunter, Prosperity; Melanie
Johnson, Grove City; Marcia Severson, Hallock; Katie Southern Pines Thurston, Williamston
Koziolek, Hartland; Mary Jo O’Brien, Hastings; Lucille ✪ SOUTH DAKOTA: Joan Antonen, Arlington; Judy Jung-
Taylor, Luverne; Angie Colwell, Morton; Ruth Smith, ✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Chris-
tianson, Glenburn; Patricia Burris, Grand Forks; Ann wirth, Athol; NanCee Maynard, Box Elder; Pam Hofer,
New Hope; Dotty Egge, Pelican Rapids; Kari Rosenow, Carpenter; Nina Vilhauer, Mina; Maxine Smith,
Roseau; LaVonne Hegland, St. Michael; Dianne Bettin, Marie Moch, Kintyre; Marshelle Greenmyer-Bittner,
Lisbon; Lisa Morman, Minot; Amy Loeb, Raleigh; Lois Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City;
Truman; Dawn Fagerstrom, Warren; Bethel Walters, Glenda Goldade, Seneca; Helen Cluts, Sioux Falls;
Willow River; Barb Stanton, Winona Flaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield,
Ray; Sarah Goetz, Richardton; Lillian Domres, Towner; Frances Poste, Wall; Roxy Wilfahrt, Watertown
✪ MISSISSIPPI: Anne Glidewell, Booneville; DeLois Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti ✪ TENNESSEE: Sue Ashford, Blountville; Vivian Walker,
Douglas, Charleston; Kristy Allen, Hattiesburg; Shirley Crossville; Margaret McNeil, Germantown; Kathy
Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn, ✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; David
Klein, Berkey; Diane Turner, Brunswick; Sherry Knight, Greeneville; Beth Fugate, Knoxville; Suzanne
Louisville; Peggy Tucker, Mantachie; Rita Futral, Whitaker, Knoxville; Kim Randall, Kodak; Kathleen
Starkville Masters, Cincinnati; Kimberly Rice, Cincinnati; Ruth
Stoops, Cincinnati; Betty Heinold, Columbus; Sheila Fuller, Murfreesboro; Shellee Harrison, Savannah;
✪ MISSOURI: Barbara Lovercamp, Alma; Linda Wilson, Jarrells, Dayton; Kim Wallace, Dennison; Patricia Sharon Manus, Smyrna; Andrea Bolden, Unionville
Anderson; Debbie Johnson, Centertown; Sasha Aurand, Findlay; Freda Becker, Garrettsville; Carole ✪ TEXAS: Christine Groves, Archer City; Sarah Woodruff,
Cummings, Hazelwood; Geralyn Gloe, Hermann; Dan Finney, Harrisville; Betty Spencer, Hopedale; Irene Austin; Tonya Jones, Brenham; Sue Broyles, Cherokee;
Quade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell, Thurston, Huber Heights; Catherine Dawe, Kent; Linda Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart;
Keytesville; Virginia Watson, Kirksville; Karren Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, Tina Mills, Dallas; Luann Carlson, El Paso; Jeanne
Chamberlain, Linn Creek; Bernice Morris, Marshfield; McComb; Diane Shipley, Mentor; Ben and Arie Brady, Fort Worth; Mildred Sherrer, Fort Worth; Susan
Sonja Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Garoutte, Georgetown; Pat Stevens, Granbury; Martha
Salisbury; Marietta Slater, Thayer; Judy Marshall, Coumos, Mogadore; Marilyn Storck, New Carlisle; Sue Stroud, Greenville; Gay Nell Nicholas, Henderson;
Waverly Marilyn Bick, Norwalk; Julie Mosier, Perrysville; Shirley Rebecca Liao, Keller; Linda Clapp, Live Oak; Rita
✪ MONTANA: Donna Mantha, Augusta; Kerry Bouchard, Heston, Pickerington; Eldora Willford, Plymouth; Leonard, Longview; Linda Rainey, Monahans; Ann
Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig, Dolores Ann Thorp, Salineville; Robert Breno, Cousin, New Braunfels; Joan Hallford, North Richland
Billings; Shari McKinney, Birney; Kandy Clarke, Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, Hills; Mary Anne McWhirter, Pearland; Shonie
Columbia Falls; Gail Kuntz, Dillon; Doris Galleske, West Chester; Mary Detweiler, West Farmington; Castaneda, Pharr; Penny Spearman, Pickton; Marilyn
Fairview; Jan Roat, Grass Range; Carolyn Weinberg, Lavonn Bormuth, Westerville; Pat Waymire, Yellow Katcsmorak, Pleasanton; Mary Lou Roberts, San
Hardin; Beverly Stiger, Helena; Marie Hoyer, Springs Angelo; Jackie Fremming, San Antonio; Billie Jeane
Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, ✪ OKLAHOMA: Denise Vineyard, Ardmore; Barbara Garner, Southlake
Terry Shepherd, Edmond; Peggy Goodrich, Enid; Flo Burt- ✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli
✪ NEBRASKA: Ellen Teter, Arapahoe; Bonnie Myers, nett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Dustin, Nibley; Arlene Butler, Ogden; Lucile Proctor,
Callaway; Ina Schmillen, Elkhorn; Alice Tatro, Geneva; Jay; Donna Brockett, Kingfisher; Nancy Johnson, La- Panguitch; Karen Allen, Park City; Keri Witte, Provo;
Shirley Engstrom, Genoa; Deb Waggoner, Grand Island; verne; Deanne McCarty, Midwest City; Marcia Nelson, Donna Higbee, Riverton; JoLynn Hill, Roosevelt;
Tami Kuehl, Loup City; Jenny Hughson, Mitchell; Judy Ponca City; LaDonna Reed, Ponca City; Christine Barbara Birk, St. George; Rebecca Baird, Salt Lake City;
Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Eilerts, Tulsa Stacey Christensen, Salt Lake City; Gaylene Anderson,
Moylan, Omaha; Verona Koehlmoos, Pilger; Denise ✪ OREGON: Christy Freeman, Central Point; Susan Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork
Goedeken, Platte Center; Georgia Hennings, Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, ✪ VERMONT: Patricia Le Blanc, East Hardwick; Virginia
Scottsbluff; Susan O’Brien, Scottsbluff; Joie Youngs, Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City; Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas,
Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl, Naomi Pollard, Gladstone; Mickey Turner, Grants Pass; Hartland; Joan Finley, Hartland; Patricia Bixby,
Syracuse Stephanie Wilson, Helix; Leann Meeds, Klamath Falls; Morrisville; Susan Greenall, Windsor
✪ NEVADA: Karen Sikora, Dayton; Jenece Howard, Elko; Cathee Bethel, Lebanon; Sandra Geissel, Milton- ✪ VIRGINIA: Margaret Wagner Allen, Abingdon; Dorothy
Rebecca Jones, Henderson; Barbara Murphy, Incline Freewater; Christine Brinkman, Molalla; Kathleen Showalter, Broadway; Teresa Mears, Chincoteague;
Village; Nancy Beckerbauer, Las Vegas; Sharon Jones, Newberg; Carolyn Allison, Pleasant Hill; Donna Rivera, Colonial Beach; Esther Shank,
Peterson, Las Vegas; Joan Schroeder, Mesquite Shannon Burroughs-Campbell, Portland; Mary Anne Harrisonburg; Carol Strong Battle, Heathsville;
✪ NEW HAMPSHIRE: Nancy Gaver, Brookfield; Karen Thygesen, Portland; Krista Frank, Rhododendron; Rosemarie Forcum, Heathsville; Eugene Presley, Hon-
Clough, Danville; Colleen Palmer, Epping; Linda Laura Nickles, Rosebury; Darlene Brenden, Salem; aker; Angela Leinenbach, Mechanicsville; Kyra Pulliam,
Harrington, Hudson; Inge Schermerhorn, Kingston; Virginia Crowell, Stayton; Carol Baker, Summerville; Stephens City; Carrie Long, Suffolk; Virginia Gentry,
Margaret Drye, Plainfield; Tracy Weber, Swanzey Marie Hattrup, The Dalles; Dala Johnson, Tualatin; Sutherlin; Theresa Morris, Toano; Betsey Bishop,
Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Warrenton
✪ NEW JERSEY: Nancy Zimmerman, Cape May Court Marilyn Paradis, Woodburn
House; Helga Schlape, Florham Park; Lisa Finnegan, ✪ WASHINGTON: Bonnie Waliezer, Brush Prairie; Janie
Forked River; Sally Treonze, Hillsborough; Sandra ✪ PENNSYLVANIA: Sharon Allen, Allentown; Barbara Cooper, Chelan; Carol Beyerl, East Wenatchee; Janis
Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; McCalley, Allison Park; Betty Claycomb, Alverton; Millie Plagerman, Ephrata; Margie Snodgrass, Gig Harbor;
Roberta Strohmaier, Lebanon; Kelly Williams, Rogers, Annville; Amanda Dunham, Bristol; Janice Burk- Patricia Crandall, Inchelium; Carolyn Popwell, Lacey;

64 TASTE OF HOME \ December & January 2008

Perlene Hoekema, Lynden; Hollis Mattson, Puyallup;
Patte Nattrass, Richland; Alice and Jake Weber, Ritz-
ville; Diane Sardeson, Seattle; Aljene Wendling,
Seattle; Beverly Kearns, Selah; Marian Platt, Sequim;
Carolyn Eastham, South Bend; Nina Hall, Spokane;
Ferne Carter Chapman, Tacoma; Dolores Scholz, Ton-
asket; Marty Rummel, Trout Lake; Janet Brinkman,
Find the Missing Bulb!
Vancouver; Lila Scheer, Vancouver; Tyffany Fries, You could win one of the prizes shown below!
colorful bulb from Taste of
✪ WEST VIRGINIA: Lori Daniels, Beverly; Jesse and Anne
Foust, Bluefield; Cheryl Maczko, Eglon; Amy Short,
Lesage; Jodi Zickefoose, Tallmansville; Irmgard Kos-
cielniak, Terra Alta
A Home’s Christmas tree is miss-
ing from the string. Can you
(this one is just an example).
The real bulb is hidden else-
where. It may be tucked in a pho-
✪ WISCONSIN: Janelle Lee, Appleton; Sue Gronholz, help us find it? to, in a drawing, in an article
Beaver Dam; Amy Voights, Brodhead; Gloria Warczak, As many of you know, or in a recipe—and it could
Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen
Taugher, East Troy; Dennis Dolan, Fitchburg; Stephen we like to have a little be a different size.
Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac; fun in TOH by having Find the bulb and enter
Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa
Feld, Grafton; Jean Ecos, Hartland; Donna Gorman, you readers search for a the “Hide & Seek” contest
Lone Rock; Arlene Haupt, Madison; Holly Basford, hidden drawing. on our Web site. Or mail a
McFarland; Gail Sykora, Menomonee Falls; Mari Anne
Warren, Milton; Charlene Griffin, Minocqua; Jeanette In the past, it’s been a postcard with the correct
Pederson, Monico; Darlene Alexander, Nekoosa; Lois toothpick. But to make things page number and your name, ad-
Fetting, Nelson; Chris Kohler, Nelson; Carol Smith,
New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Par- more fitting for the season, we’ve dress and phone number to Hide &
deeville; Ardyce Piehl, Poynette; Mark Trinklein,
Racine; Linda Rock, Stratford; Doris Sather, Strum;
hidden a Christmas bulb this time. Seek, Taste of Home, 5925 Country
Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; The drawing is hidden somewhere Lane, Greendale WI 53129. We’ll
Mary Steiner, West Bend; Darlis Wilfer, West Bend in every copy of this Dec/Jan issue conduct a random drawing in mid-
✪ WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson;
Ardis Rollefson, Jackson Hole; Lori Coulthard,
and looks like the bulb shown here January.
Laramie; Vera Reid, Laramie; Bertie Jones, Lusk;
Denise Smith, Lusk; Arlene Zerbst, Newcastle; Claudia WHERE WAS THAT TOOTHPICK? IN THE OCT/NOV ISSUE, IT WAS HIDDEN ON
Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn THE CABINET NEXT TO THE GARDEN WINDOW ON PAGE 52.
Walton, Smoot; Bobbi Miller, Thermopolis
✪ ALBERTA: Joan Rose, Calgary; Connie Tiesenhausen,
Demmitt; Florence Barnes, Drumheller; Lori
Stefanishion, Drumheller; Orien Major, Hinton;
Margaret Steacy, Lethbridge; Kathy Scott, Lingle; Kar-
en Bourne, Magrath; Lise Thomson, Magrath; Ruth
Win a Fun Fondue
Ann Stelfox, Raymond; Frieda Meding, Trochu
✪ BRITISH COLUMBIA: Joan Baskin, Black Creek; Brenda
Or Cook’s Ornament
Read, Burns Lake; Merle Dyck, Elkford; Leigh Moore,
Heffley Creek; Deborah Maki, Kamloops; Doreen Mar-
tin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger,
✪ MANITOBA: Mina Dyck, Boissevain; Marge Reimer-
Toews, Steinbach; Linda Grienke, Winnipeg; Alice
Szarkiewicz, Winnipeg
✪ NEW BRUNSWICK: Nancy Biddington, Boudreau-Ouest;
France Couturier, Edmundston; Marilu Hynes, McLeod
✪ NEWFOUNDLAND: Margot Nash, Mt. Pearl; Joan Kane,
✪ NOVA SCOTIA: Lois Bent, Bridgetown; Cathy
Longaphy, Coldbrook; Celine Munroe, Guysborough;
Wendy Dowling, Queens County; Kelly Kirby,
✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts,
Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein
Gebbinck, Elmvale; Nancy Horsburgh, Everett; Linda
Russell, Exeter; Wendy Masters, Grand Valley; Janet
Tigchelaar, Jerseyville; Sarah Weber, Kitchener; Elda
Hall, Oro Station; Lois Taylor Caron, Ottawa; Nancy
Bergeron, Powassan; Janis Plourde, Smooth Rock
Falls; Raymonde Bourgeois, Swastika; Lynne Wilhelm,
West Hill Celebrate the Super Bowl in style with Trudeau’s Nacho and Chocolate Football
✪ PRINCE EDWARD ISLAND: Connie Sanders, Belle Fondue set. The first 50 prize-winners in our Hide & Seek contest can use this triple-
River; Nancy Coughlin, Charlottetown; Tammy
Clements, Murray Harbour duty pot as a traditional cheese/chocolate fondue pot, a chafing dish for cheese
✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle, dips, or a novelty serving platter for chips and salsa. Suggested retail is $19.99.
Knowlton; Linda Johnson, Pointe Claire The next 30 winners will receive one of these special ornaments from Hallmark.
✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason, The Do Yourself a Flavor Keepsake Ornament applauds a beloved cook with a
Martensville; Margaret Clark, Regina; Carol Funk,
Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, mini version of her (or his) work space, while the King of the Grill Keepsake Or-
St. Benedict; Norma Harder, Saskatoon; Peggy nament will get any grilling guru all fired up. Suggested retail is $12.50 each.
Gwillim, Strasbourg
Even if your name isn’t drawn, you can learn more about how to purchase
these items by logging on to TASTE OF HOME / December & January 2008 65

1 2 3
4 1) Kerry’s daughter, Angela (right), a petty
officer in the United States Coast Guard
Reserve, welcomes home her brother, Jon,
from Iraq. 2) Kerry sent the troops Ginger-
bread Boy Cookies. Find the recipe on our
Recipe Finder at
3) Jon’s platoon. 4) Kerry (far left) hosts an
annual holiday cookie exchange.

him like nobody’s business,” says Kerry.

When she greeted her son at a wel-
come-home ceremony last September
at Fort Lewis, Kerry handed each of the
soldiers in Jon’s platoon an Americana
basket filled with homemade cookies.
“One of the guys said, ‘So this is the
Cookie Mom,’ Kerry recalls. “They
dove right into the baskets and practi-
cally inhaled the cookies.”
Interested in sending cookies to the
troops? See the tips below. For more
information on ways you can help
‘Cookie Mom’ Warms support our troops, log on to www.taste

Troops’ Hearts Cookie Care

Package Tips
This caring baker makes the holidays a little easier and tastier Warm a soldier’s heart with a package
for U.S. troops in Iraq. of homemade cookies. Here are some

easy packing tips that will ensure less
ost know her as Kerry. But extra gallon-size bag of cookies,” notes breakage and fresher flavor.
Drop, refrigerator and sandwich
to many soldiers, she’s “The Kerry. “I was overwhelmed with their *
cookies are fairly sturdy and less likely
Cookie Mom.” thoughtfulness.”
Since the early 1970s, Kerry Amund- Kerry contributed dozens of ginger- to break when shipping.
son of Ocean Park, Washington, has bread men using Taste of Home’s Gin- * Drop cookies should be bundled
been sending Christmas cookies to U.S. gerbread Boy Cookies recipe. She’s back-to-back in packages of two.
Some refrigerator cookies can be
troops overseas. found that molasses-type cookies *
stacked in threes and then tied with
“A little taste of home means so much transport well and can survive the ex-
to our soldiers,” says Kerry. “Sending treme heat in Iraq. ribbon to make them look special.
Strong-flavored cookies should be
cookies is a small way I can show my One soldier especially grateful for the *
kept separate from milder ones.
gratitude.” care packages is Kerry’s son, Jonathan,
Once your cookies are neatly bun-
Last Christmas, Kerry organized a a sergeant in the United States Army *
dled in plastic wrap, place them in dis-
holiday cookie exchange in her neigh- Reserve. Jon, 28, recently completed his
borhood. She asked her neighbors to second tour to Iraq. posable plastic containers lined with
consider bringing some extra cookies “Each time he received a big box of crumpled waxed paper.
Place your cookie containers in a sec-
for the troops. my cookies, Jon would yell out, ‘Cook- *
ond, larger box that is cushioned by
“Each of the ladies arrived with an ies from home!’ and everyone was on
crumpled waxed paper or bubble wrap.
A friendly letter or greeting is always
Cooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose, *
tell us about it at For Contributor Guidelines, see page 62.

66 TASTE OF HOME \ December & January 2008

December & January 2008


& SNACKS Squares, 39
ࣆ Citrus Tossed Salad, 57
Chicken Mushroom Melts, 52 Brownie Biscotti, 9
Colorful Turkey Salad
Fruited Feta Spread, 53 Chocolate Pinwheels, 9 Cups, 27
ࣆ Gooey Pizza Dip, 57
Eggnog Snickerdoodles, 21 Cranberry Fluff, 41
Holiday Spritz, 7
Pizza Fondue, 49
Pork ’n’ Shrimp Spring
Nice ’n’ Soft Sugar Cookies, 7
Creamy Corn Salad, 37
Favorite Turkey Salad, 29 33
Rolls, 53 Raisin Pecan Baklava, 68 Mixed Bean Salad, 33
Super Sausage Dip, 49 Raspberry Coconut Bars, 14 ࣆ Turkey Tossed Salad, 31
Toffee-Coated Peanuts, 41 Turtle-Shaped Cookies, 6
Walnut Horn Cookies, 6 SANDWICHES
BEVERAGES Miscellaneous & WRAPS
Bubbly Cranberry Punch, 53 Almond Venetian Dessert, 12 Turkey Muffuletta, 31
Homemade Eggnog, 21 Cake and Fruit Kabobs, 53 Turkey Sandwiches with Red
Hot Cocoa, 35 Elegant Eggnog Dessert, 21 Pepper Hummus, 59

Fancy Phyllo Cups, 11
Frosty Almond Dessert, 15 SIDE DISHES 35
& ROLLS Noodle Pudding, 41 Bacon ’n’ Cheese Stuffed
Cherry-Pecan Quick Bread, 21 Pies & Tarts Potatoes, 47
Cinnamon-Pecan Coffee Eggnog Cream Pies, 21 Broiled Grapefruit, 35
Cakes, 35 Hazelnut Pear Tart, 11 Fennel-Potato Au Gratin, 19
Cracked Pepper Cheddar Lemon Meringue Pie, 33 Onion Yorkshire
Muffins, 37 Puddings, 17
ࣆ Sweet Potato Tart, 56
Cranberry Swirl Loaf, 14 Pecan Vegetable-Rice
Raisin Loaves, 39 Medley, 39
MAIN DISHES Prosciutto Tortellini, 15
Sweet Milk Dinner Rolls, 33
ࣆ Bean Quesadillas, 57
Butternut Turkey Bake, 27
Swiss-Almond Floret Bake, 17 41
BREAKFAST Zucchini Latkes, 59
Chicken Cordon Bleu, 33
Egg Scramble, 35
Crescent-Topped Turkey SOUPS, STEWS
Amandine, 27 & CHILI
CANDY Fiesta Lasagna, 37 Chili for a Crowd, 39
Cherry Chocolate Bark, 12 Ham Wellington, 19 Leek Soup with Brie
Chocolate Hazelnut Holiday Beef Brisket, 58 Toasts, 24
Truffles, 11
Next Day Turkey Minestrone with Turkey, 29
Raisin Cashew Drops, 41 Primavera, 27 Southwestern Turkey
Triple Nut Candy, 12 Pepper-Rubbed Red
Snapper, 15
Soup, 31 57
DESSERTS Prime Rib Dinner, 17
Cakes & Tortes ࣆ Spicy Shrimp, 57
Festive Holly Cake, 13 Spinach ’n’ Sausage
Pork Loin, 18 ࣆ Recipe includes Nutrition Facts
Purple-Ribbon Pumpkin
Cake, 37 Tastes Like Thanksgiving Check Nutrition Facts for other
Casserole, 29 Taste of Home recipes using
Cookies & Bars
the Recipe Finder at
Almond Tassies, 7 Turkey Enchiladas, 31
Turkey Potpies, 29

Vol. 15, No. 6, December/January 2008 © Reiman Media Group, Inc., 2007. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010- Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call
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Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks. TASTE OF HOME / December & January 2008 67

The upcoming Taste of
Home issue will tickle your
taste buds with foods for a
flavorful February and
mouth-watering March.
Here’s a hint of what you
can expect…

Warm up a chilly day with

prize-winning slow
cooker recipes from
our big national contest.
Besides savory entrees, ex-
pect surprises for break-
fast and dessert.

Desserts to dazzle
your valentine will
have an extra ingredient—
they’re all made with love!

A hearty St. Patrick’s

Day breakfast will get
this holiday off to a tasty
start. It’s easy—and that’s
no blarney!

Special yeast breads

“This lightened-up version of
will rise to the occasion.
traditional baklava is to die
for, and it looks beautiful on a These eye-catchers will
goody tray. The toasted pecans brighten a holiday brunch
really stand out, and Grape- or any day.
Nuts give additional crunch.”
Plus, the Feb/Mar issue
will include an Easter
Raisin Pecan Baklava menu from one of our field
PREP: 30 min. In a small saucepan, combine the sugar, water, honey and editors…“Mom’s Best” or-
BAKE: 20 min. + cooling lemon juice. Bring to a boil; cook and stir until sugar is dis-
.................................. ange roughy dinner…a
solved. Remove from the heat.
Liv Vors In a bowl, combine the pecans, cereal, raisins, brown
budget-friendly soup sup-
Peterborough, Ontario sugar and cinnamon. Stir in 3 tablespoons of honey mix- per…and many more fa-
ture; set aside. vorites from TOH readers.
1/3 cup sugar Stack phyllo sheets on a work surface; trim 1 in. from Look for it soon!
1/4 cup water the 9-in. side. Cut in half lengthwise, forming 8-in. x 7-in.
3 tablespoons honey rectangles. Overlap two pieces in a greased 8-in. square
4-1/2 teaspoons lemon juice baking dish; spray with cooking spray. Repeat three times.
1/2 cup chopped pecans, toasted Spread nut mixture over top. Overlap two pieces of phyl-
1/2 cup Grape-Nuts lo to cover nut mixture; spray with cooking spray. Repeat
1/2 cup raisins with remaining phyllo. Using a sharp knife, cut into 24
1/3 cup packed brown sugar rectangles, about 2-1/2 in. x 1 in.
1/2 teaspoon ground cinnamon Bake, uncovered, at 350° for 20-25 minutes or until gold-
8 sheets phyllo dough en brown. Reheat reserved honey mixture; pour over hot
(14 inches x 9 inches) baklava. Cool completely on a wire rack. Yield: 2 dozen.