Taste of Home 11 2009

THIS MONTHS CONTEST
DINNER IN
30 MINUTES
OR LESS!
HERB-ROASTED
TURKEY
P. 43
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#1 COOKI NG MAGAZI NE I N T HE WORL D
COOKING CARING SHARING
Real food from real home cooks
YOUR COMPLETE
THANKSGIVING
COOKBOOK
THE PERFECT
TURKEY
ALL THE
TRIMMINGS
DECADENT
CHEESECAKES
CLASSIC
PIES
EXPERT
TIPS
DELICIOUS FALL RECIPES, TIPS...& HALLOWEEN, BOO!
132
NOVEMBER 2009
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tasteofhome
Can a fa ff bulous feast be frugal,
too? Check out these pennywise
holiday choices!
*Cost estimates are calculated per serving
thanksgiving
savings
CONTEST
THE BIRD
$1.78 // // HERB-ROASTED
TURKEY P. 43
13 // // CLASSIC TURKEY
GRAV AA Y P. 50
$1.50 // // EVERY RR THING
STUFFING P. 25
95 // // SCARBOROUGH FA FF IR
STUFFING P. 43
$2.20 // // BRINED GRILLED
TURKEY BREAST P. 25
THE TRIMMINGS
33 // // KELSEYS FA FF V AA ORITE
CRANBERRY RR BREAD P. 48
57 77 // // MAKE-AHEAD
MASHED POTA TT T AA OES P. 41
78 // // HONEY & CHERRY RR
CHUTNEY P. 26
FEAT AA UURES
31 Katiie Lees
haviing a party!
Cookbook author and TV personality
Katie Lee shares her fa ff vorite appetizer
recipes aand tips for stress-free entertaining
57 30-mminute main dish
Yo YY u needd just a half hour or less to put
these priize-winning dinners on your table!
69 Ameericas
bestt-loved recipes
Get the $25,000 winning recipe and three
other fa ff bbulous finalists from our biggest
contest eever!
76 frighhtfully good
These sppooky foods promise a fun-filled
Halloweeen
84 decaadent cheesecakes
Lovely, yy luuscious and perfect for a gathering
My fondest
memories are always
around the dinner table.
Food is the great connector;
a good meal brings us all
together.
KATIE LEE // COOKBOOK AUTHOR

TOH FIELD EDITOR
OPENHOUSE
22 TOUR MY KITCHEN
Inviting Illinois kitchen is designed
for cooking pleasure as well as a
scenic garden view
24 SPECIAL OCCASION:
THANKSGIVING
DINNER
On this memorable menu, grilled
and brined turkey breast off ff ers a
flavorful twist on the traditional
28 SPECIAL
OCCASION: DESSERTS
Sensational sweets handpicked for
the season
COOK SMART
38 MENU PLANNER
Thanksgiving timeline and menu,
featuring some of the fa ff bulous
recipes in this issue
40HEALT LL HY CHOICES
Classic holiday sides lightened up
42 SPICE RACK
The secret to our cover bird: fresh
sage leaves that off ff er special herb-
roasted flavor
44 QUICK FIX
Fast, tasty magic with Thanksgiving
left ff overs
48 KIDS INTHE
KITCHEN
This cranberry quick breads a snap
to make
50TIPS FROMA PRO
Foolproof turkey gravylearn how!
53 EAT AA , TT SHRINK &
BE MERRY RR
Comforting stews are satisfy ff ing and
healthy, yy too
56 COOKINGSCHOOL
Meet a friendly culinary specialist
who puts on a fun, delicious show
CLOSE TOHOME
92 MOMS BEST
Get a jump on Christmas cookie
baking with this moms must-haves
96 FIELD EDITOR
FA FF V AA ORITES
Ta TT ste all the trimmings this Wa WW sh-
ington cook serves for Thanksgiving
100TO TT HFIELDEDITO TT RS RR
Meet our Field Editorsmaybe one of
themlives in your neck of the woods
104 COOKS WHOCARE
Food bloggers rally to treat the
troops, and what you can do during
National Cooks Who Care We WW ek
88888888888888
R eal fo ff od fr ff om real home cooks kk
IN EVERY ISSUE
7 TA TT BLE TA TT LK
12 KITCHEN CHAT AA
12 HIDE & SEEK
CONTEST
16 MIXING BOWL
58 NEW RECIPE
CONTEST: TT
SLO LL W COOKER
FA FF V AA ORITES
106 RECIPE INDEX
visit us @tasteofhome.com
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$1.15 // // PUMPKIN WA WW LNUT
CHEESECAKE P. 86
ONOUR COVER
Herb-Roasted Tu TT rkey, yy
p. 43
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
FOOD STYLIST
Diane Armstrong
THIS MONTHS CONTEST
DINNER IN
30 MINUTES
OR LESS!
HERB-ROASTED
TURKEY
P. 43
#1 COOKI NG MAGAZI NE I N T HE WORL D
COOKING CARING SHARING
Real food from real home cooks
OCTOBER & NOVEMBER 2009 $3.99 | $4.99 CANADA
TASTEOFHOME.COM
PRINTEDON RECYCLED PAPER
YOUR COMPLETE
THANKSGIVING
COOKBOOK
THE PERFECT
TURKEY
ALL THE
TRIMMINGS
DECADENT
CHEESECAKES
CLASSIC
PIES
EXPERT
TIPS
DELICIOUS FALL RECIPES, TIPS...& HALLOWEEN, BOO! 132
Yo YY ull find this symbol wherever a
TOHField Editor is featured
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OCTOBER/ RR N // OV OO E VV MBER2009 taste tt of ee hom ff e mm .com_7
EDITOR IN CHIEF Catherine Cassidy
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FOOD DIRECTOR Diane We WW rner RD
EDITOR Ann Kaiser
MANAGING EDITOR Barbara Schuetz
SENIOR ART DIRECTOR Sandra L. Ploy
FOOD EDITOR Patricia Schmeling
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RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack
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TEST KITCHEN
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PHOTOSTUDIO
PHOTOGRAPHERS Rob Hagen,
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THANKS
AND A LOT OF GIVING
Over dinner recently, yy I asked my daughters to share their
fa ff vorite memories of Thanksgiving meals.
Jackie, my 15-year-old, said, Mashed potatoes! And the time
Bobbie (our part Shih-tzu puppy) yy sat at the table with us. That
wa ww s pretty darn funny. yy Before dinner started, Bobbie jumped up
on my husbands chair just as he was snapping a photo of us
around the table. Bobbie smiled proudly, yy flashing her trademark
under-bite, right along with the rest of us. We WW laugh about that
snaggle-toothed grin every time someone tells the tale.
And from Jess, my college freshman: Cranberry sauce, and
how you can smell everything cooking even in the morning
when youre still in bed. And when food is passed around the
table, you make sure what you really like stops in front of you.
In other words, if no one actually asked for the cranberry sauce,
it would likely stay within Jess reach the entire dinner, where she could help herself at will.
Listening to their animated chatter, I realized that Thanksgiving is as much about the richness
of memories as it is about the moment. It also reminded me how much I lo ll ve vv making this
meal. Some of the dishes I serve are the same ones my mother made when I was young. Oth-
ers have been added along the way, yy and with them, new friends and new memories. Sharing
this meal has always been a way to thank people for simply being in my life.
Thats why Im excited about this issue. Its special because so many of the recipes represent a
Thanksgiving memory shared by someone like you. Plus, everything you need to prepare the
perfect holiday dinner is right here: how-tos and tips from our Te TT st Kitchen experts, incredible
recipes for the bird, fa ff mily-pleasing side dishes and luscious desserts theyll make room for.
Find a list of our Thanksgiving recipes on p. 4, plus a complete menu and timeline on p. 38.
Despite the daily challenges we fa ff ce, Thanksgiving should be a reminder of the blessings in
our lives. Many of you demonstrate your gratitudeduring the holidays and all year longby
giving back to others in need through food and cooking. Yo YY u inspired us to showcase this giv-
ing spirit in our Cooks Who Care column. But its grown into something much bigger.
In the new Cooks Who Care Edition of the Ta TT ste of Home Co CC okb kk ook, we celebrate stories of
caring and sharing in every chapter. And at cookswhocare.com, you can read about more
Ta TT ste of Home readers who have given thanks by giving backas well as learn how you might
turn your own love of cooking into an act of giving and inspire others by sharing your story. yy
Wa WW rm wishes for a most memorable Thanksgiving!
QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Ta TT ste of Home customer service,
P. PPO. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rp rr subscustomerca cc re rr @custhelp ll .com
table talk
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California and Italian Table Wine, 2009 Gallo Family Vineyards, Modesto, CA. All Rights Reserved.
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Ofelia: Were all time-starved these days so getting everyone together around the dinner table may not be possible every single
night. ough, I believe that sharing a meal together is one of the most important things that you can do with your family.
When my children were younger and still at home, we would aim to have family dinner at least a few nights a week.
Stephanie: I count myself lucky that my mom insisted on family dinners when I was growing up. I think that it really helped
me form a strong bond with my parents and brothers. It is a tradition that I strive to replicate now with my own family.
Q: nnvv voc cnvn1vu nNv vnvon:1v vnm::v n:1cn:s on 1nnu:1:oNs:
Ofelia: Id have to say my favorite tradition is planning out which family recipes to make. I love to cook with Stephanie and
her daughter, who has become quite the little kitchen helper and chef. We have such a good time in the kitchen together and
it usually ends with a milk and cookie treat for my granddaughter and a nice glass of wine for me and Steph. One recipe that
really makes the harvest season complete is our annual Sausage Polenta Lasagna Bake. is recipe is a favorite in our home
and we enjoy making it and especially sharing it with guests!
iii1:
Stephanie Gallo
3rd Generation
Family Member
iii1:
Ofelia Gallo
2nd Generation
Family Member
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Preheat oven to 375F. In a large skillet, heat 2
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sausage will continue to cook later on).
Remove sausage from pan and saut mush-
rooms and onions in the remaining drippings.
When fully sauted, add sausage back into pan
and stir in marinara sauce. Simmer sauce on
low heat for 10 minutes to allow liquid to
evaporate. Remove sauce from stove and
divide into two equal parts. In a separate frying
pan, add one tablespoon of olive oil and sear
polenta slices until sides are slightly browned.
Set aside for assembly. Cover the bottom of a
12.5 x 9 casserole dish with half the polenta
slices. inly spread about half of the pesto
over the polenta. Cover polenta with half the
sausage and marinara mixture and cup of
Mozzarella cheese. Repeat the next layer with
polenta, pesto and sauce. Cover dish with foil
and bake in preheated oven for 25 minutes.
Remove, uncover, and top with remaining
Mozzarella cheese and sprinkle top with
Parmesan cheese. Return to oven, uncovered,
until cheese is melted and slightly golden,
about 5-7 minutes.
scoovs1vu w:Nv
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10_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009 TOH FIELDEDITOR
JOINOUR TEAM! >>Love to cook? Love Ta TT ste of Home? Then you might be inter-
ested in becoming one of our volunteer Field Editors. If you would like to be considered,
please fill out the short application form at www. wwtasteofhome.com/apply
ERINDiPIERRO// TERRE HAUTE, IN
FA FF MILY LL STA TT T AA S: Husband Dominic, foot and ankle surgeon. Erin has
a degree in biology and is pursuing one in psychology. yy
Cooking is my fa ff vorite hobby, yy although it hasnt always been so. I was
a disastrous cook until I met my husband. His Italian heritage and enor-
mous appetite inspired me to become a good cook. Ta TT ste of Home has
helped me expand my cooking abilities in a way I could never have
imagined. Its the single, most valuable resource for cooks anywhere.
Im a voracious reader, a mediocre tennis player and a yoga enthu-
siast, but nothing gives me a better feeling than to prepare a dish for
someone that they truly enjoy. yy
ANGELAOELSCHLAEGER // TONGANOXIE, KS
FA FF MILY LL STA TT T AA S: Husband Michael; daughters Tia, 20 (son-in-law
Casey) yy ; Sydnee, 7; and McKinna, 6. Angela and Michael own a fa ff rm.
We WW live way out in the country, yy and as you know, w country cooks are
the best! My fa ff mily wants real food, and that means meat and potatoes.
During harvest and planting time, we have extra hands helping out and
extra mouths to feed. We WW raise corn, soybeans, wheat, hay and beef
cattle.
Im studying to become a registered nurse and love to bake good-
ies for my peers. Because Im a Field Editor, Im oft ff en asked to host
local cooking demonstrations.
MARIETTASLATER // THAY AA ER, MO
FA FF MILY LL STA TT T AA S: Husband Joe, a minister; three grown children, two
grandchildren. Marietta is a tour escort for a bus company. yy
The first thing I learned to bake was homemade bread, and I taught
my daughters and son just like my mom taught me. As a preachers
wife, I have lots of opportunities to cook for various functions, includ-
ing a monthly potluck. Imtrying to cook more nutritiously, yy using brown
rice, whole grain pasta and low-fat dairy products. My specialty is
desserts, so we do indulge once in a while. When Im not cooking or
traveling, I enjoy reading culinary mysteries.
MARI ANNE WARREN// MILT LL ON, WI
FA FF MILY LL STA TT T AA S: Husband Jim, three grown sons, three grand-
daughters. Mari Anne and her husband are both retired.
My interest in cooking began when my mother, sister and I shared
cooking responsibilities at our home in Lake Geneva. To TT this day, yy I still
love to cook and bake. Jimand I eat most meals at home, and all of the
fa ff mily comes home frequently for dinner. We WW also love to entertain.
J im and I take care of our sons hardware store greenhouses from
April to July. yy This past summer, I hosted a day camp for our grand-
daughters one day a week. We WW cooked, did craft ff s, swamand took short
field trips.
tt
field editor spotlight
Good to
the last
drop.
Every
Maxwell
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is
custom
roasted
so
every
is full of
flavor.
2009 Kraft Foods
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2009 Kraft Foods
Freshness
has a
new
sound.
Editorial Assistant
Jane Stasik has her
finger on the pulse
of TOH readers
through postal and
E-mail. Shes
waiting to hear
from you!
kitchen chat
DEAR JANE
Right befo ff re the holiday season starts, I take inventory rr of all my herbs
and spices. I want to make sure theyre fr ff esh and the quantity suff ff i ff cient
fo ff r all the cooking and baking Ill do in the next fe ff w months. When I buy
spices, I write the date on the bottom of the jars so I know what to keepp
and what to discard.
Here are a fe ff w tips fr ff om our Te TT st Kitchen: Withh proper storage, you
can keep dried herb r s and ground spices fo ff r up too 6 months. Whole
spices can be stored fo ff r 1 to 2 years. They can bbe used if they are
older, but the fl ff avors might not be as intense.
SUPER SAUCE
Reader Connie Dell of Berkeley Springs, WV WW was curi-
ous about the kind of barb r ecue sauce we used to
make the contest-winning Secrets in the Sauce
BBQ Ribs in the Au AA g/ gg Sept issue. Our Te TT st Kitchenn
used KCMasterpiece. It just so happens that Editorr
Ann Kaiser used the same brand to make them aat
her houseand they were a huge hit!
Got a question or comment? Drop me a line att
DearJ r ane@tasteofh ff ome.com. See you next time!
Afattening,
worthless starch
with empty
calories?
Guess Again.
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Its time to peel back the truth.
MONKEYINGAROUND
Just wanted to send in a photo of
my 9-year-old son, Gabe, making
the cover recipe fr ff om your Fun
Foods special newsstand edition.
He loves to cook, and Ta TT ste of o
Home is a big hit with him.
Lorelei Conrad
LETHBRIDGE, AB
SNEAKPEEK
My children (below) love to be my
baking assistants. Most recently, yy
it was the Cinnamon Biscuit
Peach Cobbler (Aug/ gg Sept). I think
they had more fu ff n making it than
eating it, which worked out just
fi ff ne fo ff r the rest of us who
couldnt wait to indulge! Thanks
fo ff r another great recipe!
Alli Boguszewski
OCONOMOWOC, WI
FUNFAMILYGIFT
Last year, my twin brother and I bought Ta TT ste of o Home fo ff r
my mom. We WW re 12 years old, and every rr week one of us gets
to pick out and make a meal fo ff r the fa ff mily fr ff om the mag-
azine. We WW made Stuff ff e ff d Burgers (J (( une/J / uly) fo ff r our cook-
out. They were very rr good! Thank you fo ff r your fu ff n recipes.
J essica Va VV lentin
CARROLT LL ON, IL
LOVE
LETTER!
Each issue, one
lucky reader will
receive a TOH
apron for sending in our
favorite love letter of the
month. Jessica, your apron is
on its way!
CONTEST KEEPERS
Wo WW w! Ive already made seven of
the contest recipes fr ff om the
Au AA g/ gg Sept issue, and theyve all been
declared keepers! The fi ff rst week-
end I had the magazine, we tried
the Grilled Shrimp with Apricot
Sauce and the winning ribs (Se-
crets in the Sauce BBQ Ribs) fr ff om
the 5-Ingredient Recipe contest.
The ribs were especially loved at
my house. Ive never been let down
by your magazine and look fo ff rward
to checking my mailbox!
Karen Greeson
TEMPLE, TX
Sorry! The Fun Foods
newsstand edition is
sold out. But you can
find the Monkey
Cupcakes recipe at
tasteofhome.
com/plus
MORE!
Actually, a medium-size spud has
only 110 calories, is naturally fat
free, high in vitamin C and packs
more potassium than a banana.
*
So a little respect please.
Peel back the truth about this budget-friendly, naturally fat-free food
and dig up simple 10-minute microwave recipees at potatogoodness.com
with skin. *Potato wit
Chef Tyler Florence
advertisement
Ocean Spray
cranberries are a holiday essential in

my kitchen. Their versatile avor teams well with just
about anything from sweet to savory. And their rich
red color adds a festive air to any table. Get creative
and experiment, starting with these great recipes.
Join us on a hunt through this issue to nd more
Ocean Spray
inspired holiday recipes.

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For even more ways to enjoy cranberries, visit www.OCEANSPRAY.COM
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WITH ALL THE WAYS TO ENJOY CRANBERRIES, WITH ALL THE WAYS TO ENJOY CRANBERRIES,
youre going to need a bigger recipe box. youre going to need a bigger recipe box.
2009 Ocean Spray Cranberries, Inc.
TOHon09_1419 final.qxp 9/9/09 12:07 PM Page 15
(mixing bowl )
F O O D N E W S F U N N O T E S T A S T Y N U G G E T S
EASY DOES IT
Looking for fewer steps to fi ff x your Thanksgiving feast?
Weve got the goods to ease the prrep!
16_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009
MULTI-
TASKERS,
REJOICE
The 4-T - a TT sk Multti-T - imer is
four timers in one. TThhe lliighhtt-
up display showws which
burners are finisshed and
which are stilll cook-
ing. $29.995
For shopping
information, visit
tasteofhome.com/
links
SHOP!
THE
ELECTRICSLIDE
The Cuisinart Electric
Knife saves space on your
counter, and thanks to its er-
ggoooonnomic design, saves your
aarrrmm,, tttooooo!! OOOOOne blades for
bread, the othher for
carvvinng. $44499.95
MONSTER
MASH
he secret to great
mmaasshheedd ppoottaattooeess iiss aa ppoottaattoo
ricer. The Kuhn Rikon ver-
sion creates long strands of
potato in a single stroke,
for the creamiest
spuds ever. $24
NOMORE
LUMPS
Pour gravy into the base of
the Oxo Good Grips Fat
Separator and watch the fa ff t
float to the topp. The heat-re-
sistant strainer will catch
any unwanted bits.
$14.99
GET A GRIP
The Circulloon roaster
is strong enoouugh to
hoist the biggestt roast
and has ergonommic,
slip-free handles.
$39.99.
BIRTHDAY
CAKE
CONTEST!
Ta TT ste of o Home and
Silver Dollar City are
searching America
fo ff r the perfe ff ct cake
fo ff r Silver Dollar
Citys 50th Birthday
Celebration in 2010.
Yo YY ur recipe could
win $2,500 and a VIP
trip to this popular
theme park in Bran-
son, MO.
For details, includ-
ing contest rules and
how to enter, go to
tasteofh ff ome.com/
cakecontest.
TALKIN
TURKEY
88%
of Americans eat
turkey at Thanksgiving.
FIVE MOST
POPULARways
to serve leftover turkey
are: sandwich,
soup/stew, casserole,
stir-fry and salad.
NATIONAL
SYMBOL.
There was a time when
the turkey and the bald
eagle were each con-
sidered the national
symbol of America. It
was Benjamin Franklin
who argued on behalf
of the turkey. He felt
the turkey, although
"vain and silly, was a
better choice than the
bald eagle, whom he
felt was "a coward.
94%
of Thanksgiving
dinners include
cranberry sauce.
OLDER
IS BETTER.
Old, large male turkeys
are preferable to
young toms (males) as
tom meat is stringy.
The opposite is true
for females: Old hens
are tougher birds.
NORTHWEST TEA
FESTIVAL
Seattle, WA WW
October 3-4
www.nwteafestival.com
OYSTER SPAT
FESTIVAL
St. George Island, FL
October 9-10
www.oysterspat.com
GIANT OMELETTE
CELEBRATION
Abbeville, LA
November 7-8
www.giantomelette.org
LOS ANGELES INTL
TAMALE FESTIVAL
Los Angeles, CA
November 13-15
www.eastlosangeles.net/
tamalefestival
FALL FOOD FESTS!
BETTER BISCUITS
This set of nesting biscuit cutters (left ff ) look sharp and
are sharp! We WW all know sharp cutters make tall, fa ff ncy
biscuits. Av AA ailable as round or square from King Arthur
Flour. $10.95
STUFF WE LOVE!
A BAKERS BEST FRIENDS
ROLL OUT!
For the mini chefs in your liiffee, cchheecckk oouutt tthhe
Silpin Jr. Lightweight rolling pin, sized just
right for small hands. Plus, it is craft ff ed of
silicon, so dough wont stick! $13
CUTE CUPS
Pretty up your muff ff ins and cupcakes with
Tu TT lip Baking Cups (right). Theyre made with
grease-proof paper and sized for use in
standard muff ff in cups, so youre guaranteed
a perfect presentation. $4.95
Visit tasteofhome.com/links to buy. yy
Getting into the habit of switching a
timer on will, I promise, save you from any
number of kitchen disasters.
Delia Smith COOKBOOK AUTHOR
SCARE UP SOME FUN!
Its time for sweet treats, creepy costumes, trick-or-treating and ghoulish get-togethers. Get ready with
Ha HH ll ll o ll we ww en Pa PP rty t Fa FF vo vv ri rr tes 2009. This handy 100-page, soft ff cover book features seasonal food, devil-
ish goodies, jack-o-lantern ideas, no-sew costumes and easy, yy impressive decorations. Follow our tips
and tricks for the best Halloween ever! On sale through October 19 wherever magazines are sold.
18_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009
(mixing bowl )
F O O D N E W S F U N N O T E S T A S T Y N U G G E T S
COLD & CREEPY
bowl of cooked
spaghetti makes for a
perfect fistful of brains.
THAT IS SOGROSS!
For small-fr ff ies, Halloween can be a bit scary rr . yy But there is one thing that
will make even your littlest ghouls giggle, and that is the fe ff eling of
creepy, yy crawly, yy slimy fu ff n. Gather up these goodies fr ff om the kitchen, fl ff ip
off ff the lights, put on some spooky music and have a sloppy-handed
good time guessing which body parts have been hidden in your very rr
own haunted house!
SAY AHHH
Flatten dried apricots
with a rolling pin; theyll
feel just like a tongue!
VAMPIRES UNITE!
A convenient can of
cherry pie filling be-
comes a tasty bowl
of blood and guts.
EYE SEE YOU
Slimy eyeballs are easily
realized with a bowl of
cold peeled grapes or
cocktail onions.
FINGER FOOD
Pistachio shells mimic
scratchy finger nails;
theyre even more fun if
painted with nail polish!
SITE WE LOVE!
I didnt know that!
Popcorn and honey. yy Chicken and peppermint. Sound
strange? Maybe not as much as you might think. A
group a Belgian scientists have created a We WW b site of-
fe ff ring fo ff od pairings that might never have been con-
sidered, based on the scientifi ff c characteristics of
various fo ff ods.
Whether youre a culinary explorer or an average
home cook, youll be fascinated with what you can
learn about fo ff od at fo ff odpairing.be. The scientists aim
is to inspire new fo ff od combinations and provide op-
tions when replacement fo ff ods are needed (in case you
fo ff rgot to buy an ingredient or have an allergy gg ).
Its a great resource fo ff r inventing new dishes fr ff om
scratch or doctoring up an old recipe. Yo YY ull fi ff nd
yourself putting fl ff avors together in a way you never
imagined.
Chardonnay
Malt
Bread
Almond Thins
Blue Cheese
Butter
Gruyere
Peru dark
chocolate
Green tea
Black tea
Elderflower
Rose Orange Flower
Cod
Kelp
Bottanga
Douch
Soy sauce
Bitter orange peel
Yuzu
Mango
Fennel
Bell pepper coulis
Carrot
Chicken, roasted
Chicken, cooked
Foie de canard Rougi, baked
Peanut
Peanut, roasted
Almond
Castaal Galcia
Chardonnay (oak)
PEPPERMINT
blast from the past
Tr TT avel back to a simpler time with a trip to
Kings Landing Historical Settlement in Kings
Landing, NB. This living history rr museum is a
fa ff vorite of Field Editor Heidi Harrington of
Steuben, ME, whose young daughters and
mother-in-law also love visiting.
Yo YY u can go back several times and never fe ff el
bored, says Heidi, who especially enj n oys the
settlements Thanksgiving Festival in October
(Canada celebrates the holiday on the second
Monday of October).
Costumed staff ff at Kings Head Inn serve a
traditional, 19th-century rr Thanksgiving meal,
with turkey and all the trimmingsplus Heidis
fa ff vorite, Old-Fashioned Brown Bread. I usually
buy several loaves and fr ff eeze them to enj n oy
later in the year.
For more details about life at Kings Landing,
go to tasteofhome.com/links
In a nutshell
*
Wa WW tch costumed
staff ff churn butter, make
quilts, candles, beads,
soap and more in over
70 historic buildings
*
Go ahead and ask
questions! The staff ff
is well versed in life
in the 1800s
*
Ty TT ing the knot? Yo YY u
can have a Victorian-
themed wedding
complete with period
costumes, music and a
horse-drawn carriage
*
Open daily from
June through mid-
October
old-fashioned
brown bread
PREP: 20MIN. + RISING
BAKE: 35 MIN. + COOLING
YIELD: 2 LOAV AA ES
This chewy, old-fashioned
bread boasts a slightly
sweet flavor that will trans-
port you back to olden days.
2-1/3 cups boiling water
1 cup old-fashioned oats
1/2 cup butter, cubed
1/3 cup molasses
5-1/2 to 6-1/2 cups
all-purpose flour
5 tsp. active dry yeast
2 tsp. salt
In a large bowl, pour boil-
ing water over oats. Stir in
butter and molasses. Let
stand until mixture cools
to 120-130, stirring oc-
casionally. yy
In another bowl, combine
3-1/2 cups flour, yeast and
salt. Beat in oat mixture
until blended. Stir in
Its the sense of what family is at the dinner table. It was the joy of
knowing mother was inthe kitchenmaking our favorite dish. I wishmore
people woulddothis andrecall the joy of life. Paul Prudhomme
CHEF&COOKBOOKAUTHOR
enough remaining
flour to form a soft ff
dough.
Tu TT rn onto a floured
surfa ff ce; knead until
smooth and elastic,
about 6-8 minutes.
Place in a greased
bowl, turning once to
grease the top. Cover
and let rise in a warm
place until doubled,
about 1 hour.
Punch dough down.
Tu TT rn onto a lightly
floured surfa ff ce; divide
in half. ff Shape into
loaves. Place in two
greased 9-in. x 5-in.
loaf pans. Cover and
let rise until doubled,
about 30 minutes.
Bake at 375 for 35-
40 minutes or until
golden brown. Re-
move from pans to
wire racks to cool.
GRE AT F I ND
TOUR ST. MARKS CHURCH AND
A REAL WORKING MILL WHILE
VISITING KINGS LANDING
CLIENT: CampbellSoupCompany
PRODUCT: SwansonBrothCompetitive
JOB#: P95967
SPACE: FullPage4/C
BLEED: 9.75x11.625
TRIM: 7.75x10.5
SAFETY: 6.875x9.75
GUTTER: None
PUBS: Various
ISSUE: None
TRAFFIC: JenniferGiron
ARTBUYER: KathyLando
ACCOUNT: Lamonica
RETOUCH: None
PRODUCTION: LeonardRappaport
ARTDIRECTOR: RonaldPalumbo
COPYWRITER: None
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Find delicious recipes and cooking tips at SwansonBroth.com
HOW DO YOU LIKE
YOUR CHICKEN BROTH:
WITH MSG? OR 100% NATURAL?
THE SECRET IS SWANSON
&%%C6IJG6A8=>8@:C7GDI=
Swanson
is the only canned broth thats 100% natural the others add MSG
.
Flavored with garden vegetables and sun-drenched herbs.
Among major brands. In Swanson, a small amount of glutamate occurs naturally in yeast extract.
2009 CSC Brands LP. College Inn is a registered trademark of Del Monte Foods. Butterball is a registered
trademark of Butterball, LLC. Sweet Sue is a registered trademark of Bumble Bee Foods, LLC.
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Q*:
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OPENHOUSE
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Idlove tomake my holiday table more
special by using clothnapkins. HowcanI
foldthemtomake themlookfancy?
Thelma Barrett // BELDEN, MS
Q
1
2
3
W
hen Dan and Carol Wil-
son fr ff om DeKalb, IL de-
cided to update the
kitchen in their 45-year-old house,
they wanted to bring the outdoors
in. Av AA id gardeners, theWi WW lsons had
created a yard fu ff ll of fl ff owers and
fe ff rnsnot to mention Wilsons
Creek, a fi ff sh-stocked pond and
stream. Wi WW th such amazing garden
beauty right beyond their back
doorstep, they wanted to enj n oy it
even when they were indoors.
A retired electrician and
wannabe architect, Dan draft ff ed
some possible fl ff oor plans fo ff r their
dream kitchen. Thinking they
should get a pros advice, they vis-
ited a fe ff w designers, too, but ulti-
mately went with one of Dans
original plans.
Dans remodeling handiwork did
not end with the design. He also
did the electrical, plumbing and
ductwork, as well as laying the
hardwood and tile fl ff ooring. One
personalized touch Dan added to
the kitchen was a built-in docking
station fo ff r Carols iPod. I wanted
to incorporate speakers through-
out the house, says Dan. Wi WW th the
docking station, I can hook up the
iPod and play it throughout the
OPEN
HOUSE ttttttttttttttttttttttttttttttttttooooooooooooooooooooooooooooooooooooooooouuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuurrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy mmmmmmmmmmmmmmmmmmmmmmmm kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccchhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
room with a view
A bevy of windows showcase this homes backyard beauty
EXTRA!
For Dan and Carols
favorite recipe and
more photos, visit
tasteofhome.com/
wilson
MORE!
Dan and
Carol Wilson
DE KALB, IL
again! she says with a laugh.
In the end, though, the shivering
and sweat paid off ff , ff in the fo ff rm of a
beautifu ff l space. Large windows
and glass doors let in tons of natu-
ral light and create an open con-
cept so guests sitting in other
areas of the house fe ff el connected
to the kitchen. We WW both love to
cook, so we do a lot of entertain-
ing, Carol notes. And the large
granite-topped island seats fo ff ur,
which is convenient when the
grandkids visit.
As fo ff r bringing the outdoors in?
When Im standing at my sink, I
see many of our fl ff owers, Carol
says. A nd when Im at the range, I
can see the gardens to the left ff and
right, and the pond and stream di-
rectly ahead. Mission beautifu ff lly
accomplished.
house and yard.
From start to fi ff nish, the proj o ect
took about 11 months, and the
couple was without heat during a
fr ff igid Illinois winter. It got a bit
fr ff osty, yy Dan chuckles. With no
working kitchen, they had to set
up a makeshift ff one in their utility
room. And because the renovation
included destruction of their laun-
dry room, Carol became a regular
at the local laundromat. Not
something I ever want to do
HAVE A DREAM
KITCHEN?
We WW d love to see what
youve done with the
place! Send photos of
your kitchen (before
and aft ff er, if you have
them) and your fa ff mily
to editors@taste
ofhome.com.
If we feature your
kitchen in the maga-
zine, youll earn $250.
THE WILSONS TIP
>>
ont settle for standard designs. Really
think about how you will use the space. Dont let someone tell you
what the in thing isget what you want and need.
With all this natural light, washing dishes and cooking dinner doesnt seem
like a chore. The built-in iPod dock creates music at the touch of a button.
OPEN
HOUSE special occasion // thanksgiving dinner
a meal
to remember
A house full of family and friendsa table
filled with fabulous fooda memorable
Thanksgiving Day
BRINEDGRILLED
TURKEY BREAST
EVERYTHING STUFFING
HONEY & CHERRY
CHUTNEY (P. 26)
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_25 TOH FIELD EDITOR
brined grilled
turkey breast
PREP: 20MIN. + CHILLING
GRILL: 1-1/4 HOURS + STA TT NDING
YIELD: 6 SERVINGS.
Tina Repak-Mirilovich
JOHNSTOWN, PA PP
Once you taste this mouth-watering
bird, youll never oven-roast your
holiday turkey again!
2 qt. cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 Tbsp. whole peppercorns
1 boneless skinless turkey breast
half (2 to 3 lbs.)
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium
soy sauce
3 Tbsp. lemon juice
2 Tbsp. honey
3 garlic cloves, minced
1/4 tsp. dried thyme
1/4 tsp. crushed red pepper
flakes
In a large saucepan, combine 1 qt.
water, rr salt, brown sugar and pepper-
corns. Bring to a boil. Cook and stir
until salt and sugar are dissolved.
Remove from the heat. Add the
remaining cold water to cool the
brine to room temperature.
Place a large resealable plastic bag
inside a second plastic bag; add
turkey breast. Carefully pour cooled
brine into bag. Squeeze out as
much air as possible; seal bags and
turn to coat. Place in a pan. Refrig-
erate for 4-6 hours or overnight.
Prepare grill for indirect heat, using
a drip pan. Meanwhile, combine
basting sauce ingredients. Place tur-
key over drip pan and grill, covered,
over indirect medium heat for 1-1/4 //
to 1-1/2 hours or until a meat ther-
mometer reads 170, basting occa-
sionally with sauce. Cover and let
stand for 10 minutes before slicing.
EDITORS NOTE: This recipe was tested with
Morton brand kosher salt. It is best not to use a
prebasted turkey breast for this recipe. However, rr
if you do, omit the salt in the recipe.
everything
stuffing
PREP: 30MIN. COOK: 3 HOURS
YIELD: 9 SERVINGS
Bette Vo VV tral // // BETHLEHEM, PA PP
1/2 lb. bulk Italian sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed corn bread
stuffing
1/2 cup chopped toasted
chestnuts or pecans
1/2 cup minced fresh parsley
1 Tbsp. minced fresh sage or
1 tsp. rubbed sage
1/8 tsp. salt
1/8 tsp. pepper
1-3/4 cups sliced baby portobello
mushrooms
1 pkg. (5 oz.) sliced fresh shiitake
mushrooms
1 large onion, chopped
1 medium apple, peeled and
chopped
1 celery rib, chopped
3 Tbsp. butter
1 can (14-1/2 oz.) chicken broth
In a large skillet, cook sausage over
medium heat until no longer pink;
drain. Place in a large bowl. Stir in
the stuff ff ing cubes, corn bread
stuff ff ing, chestnuts, parsley, yy sage,
salt and pepper.
In the same skillet, saute the mush-
rooms, onion, apple and celery in
butter until tender. Stir into stuff ff ing
mixture. Add enough broth to
reach desired moistness. Tr TTansfer
to a 5-qt. slow cooker. Cover and
cook on low for 3 hours, stirring
once.
SLOWCOOKER
SAVVY
Make the most of this handy
appliance on Thanksgiving and
at other special dinners with
these helpful Test Kitchen tips:
>>Use your slow cooker to hold
cooked, sliced turkey until serv-
ing. Simply pour a small amount
of chicken or turkey stock over
the meat and keep it warm on
the low setting.
>>Cook your favorite stuffing
recipe on low for about 3 hours,
stirring once during cooking. If
the stuffing looks too dry, add a
small amount of chicken broth.
For stuffing recipes that call for
egg, use egg substitute or elimi-
nate the egg.
>>Make mashed
potatoes early and
keep them warm on
the low setting.
Theyll keep well for
about 2 hours.
>>Pouring gravy into a small
slow cooker keeps it warm and
frees up the range. Just move
the cooker to the buffet table
to keep the gravy piping hot
through dinner.
>>Cook your favorite green
bean casserole on the low set-
ting, stirring once. Before serv-
ing, sprinkle French-fried onion
rings over the top.
>>A sweet potato bake also
cooks perfectly on the low set-
ting, in about 4 hours. Because
marshmallows sprinkled over
the casserole will not brown, try
sprinkling granola on top instead.
>>If you are serving
Thanksgiving dinner
buffet-style, bring all
the slow cookers to
the table to keep your
meal perfectly hot!
BETTES TIP:
You can make
the stuffing a
day ahead, but
dont stuff the
bird until just
before roasting.
This recipe
can be easily
doubled.
TEST KITCHENTIP:
Be sure to refrigerate or freeze
your turkey within 2 hours of
cooking to protect your family
from foodborne illness.
WENDY STENMAN // TOH TEST KITCHEN
honey & cherry chutney
PREP/ P TOTA TT L TIME: 30MIN.
YIELD: 2 CUPS
Kitty tt Stout // // MADISON, OH
This rich relish is a nice change from
cranberry sauce and complements
turkey so well. Be prepared with
extra copies of this recipeone bite
and everyone will ask for it!
1 can (14-1/2 oz.) pitted tart
cherries, undrained
1/2 cup raisins
1/2 cup honey
1/4 cup cider vinegar
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup chopped walnuts
1 Tbsp. cornstarch
1 Tbsp. water
In a small saucepan, bring the first
seven ingredients to a boil. Reduce
heat; simmer, uncovered, for 15
minutes or until slightly thickened.
Stir in walnuts.
Combine cornstarch and water
until smooth. Stir into the pan.
Bring to a boil; cook and stir for
2 minutes or until thickened.
taste-of-fall salad
PREP/ P TOTA TT L TIME: 25 MIN.
YIELD: 6 SERVINGS
Kristin Kossak // // BOZEMAN, MT
When my parents visited over the
holidays, I made them this wonderful
salad one night. It turned into every
nights first course.
2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 Tbsp. sugar, divided
1 pkg. (5 oz.) spring mix salad
greens
1/4 cup olive oil
1 tsp. Dij i on mustard
1/8 tsp. salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan
cheese
In a large heavy skillet, cook the
pecans, 2 Tbsp. vinegar, cayenne
and cinnamon over medium heat
until nuts are toasted, about 4 min-
utes. Sprinkle with 1 Tbsp. sugar.
Cook and stir for 2-4 minutes or
until sugar is melted. Spread on
foil to cool.
Place salad greens in a large bowl.
Combine the oil, mustard, salt and
remaining vinegar and sugar; driz-
zle over greens and toss to coat.
Arrange the greens, pear slices and
pecans on six salad plates. Sprinkle
with cheese.
winter squash
souffle bake
PREP: 15 MIN. BAKE: 55 MIN.
YIELD: 5 SERVINGS
Christine Omar
HARW RR ICH PORT RR , T MA
With its beautiful golden color, this
savory souffle is a feast for your eyes
and taste buds. Its perfect for your
Thanksgiving tableor any other
autumn occasion.
4 eggs
2 pkg. (12 oz. each) frozen
cooked winter squash, thawed
1/4 cup butter, melted
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. grated orange peel
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Separate eggs. Let eggs and
squash stand at room temperature
for 30 minutes. Grease a 1-1/2-qt.
souff ff le dish and lightly sprinkle
with flour; set aside.
In a large bowl, combine the egg
yolks, squash, butter, brown sugar,
salt, orange peel, nutmeg and
pepper.
In a large bowl with clean beaters,
beat egg whites until stiff ff peaks
form. With a spatula, stir a fourth of
the egg whites into squash mixture
until no white streaks remain. Fold
in remaining egg whites until com-
bined. Tr TTansfer to prepared dish.
Bake at 350 for 55-60 minutes or
until the top is puff ff ed and center
appears set. Serve immediately. yy
TURKEY&
TRIMMINGS
For more delicious
holiday recipes, visit
tasteofhome.
com/thanksgiving
MORE!
TEST KITCHEN
TIP:
Pecans and
walnuts are a
great flavor
addition to
recipes and
provide natural
antioxidants
believed to
reduce the risk
of cancer and
coronary heart
disease.
ALICIABOZEWICZ, R.D.
TOH TEST KITCHEN
OH FIELDEDITOR
tverg =eo is o cpcrtuitg`
Looking for a quick, new meal idea? Its easy to make
any number of family favorites like Chicken & Broccoli
Alfredo when you start with Knorr Sides.
Every meal is an oportunity.

For additional recipe ideas visit us at
letsmakeknorr.com
Knor
Sides. So much more

than a side dish.
#1700 - 33 BLOOF ST EAST, TOFOTO, O, CAADA 4v 3T4 T 416 925 9319 F 416 921 4130
Studio
Revisions
REV. #
5
Date
Date
Date
Date
Date
Signature
Signature
Signature
Signature
Signature
IMPORTANT:This art has been checked and proofed for accuracy
by all signed.
Production Mgr:
REM
Art Director:
Account Exec.:
Tamara
Operator:
KB, JD
PUBLICATIONS: Pasta Red Book, Womans Day, Better Homes &
Cardens, Fanily Circle, Tasle of Hone, Soulhern Living, Counlry Living
Date: 2009, ay 25,26, 27, 23
AD #: 90075P1
Client: KNORR
Description: Recipe Ads - US Adapt
File Name: P90075P1_FecipesSides.indd
Live: 7" x 10"
Trim: 7.375' x 10.5'
Bleed: 3.625' x 11.125'
Colours: CMYK 4/0
PROOFREADER
ART DIRECTOR
ACCOUNT EXECUTIVE
COPYWRITER
PRODUCTION MANAGER
RECIPE:
Chicken &
Broccoli Alfredo
WHAT YOU NEED: HOW TO MAKE IT:
boneless, skinless chicken breasts,
cut into cubes
1 lb
cup
2 cups
1 cups
cup
1 pkg
nely chopped red bell pepper
fresh or thawed frozen
broccoli orets
water
milk
Knorr
Pasta Sides Alfredo

STEP 1
Melt 1 tbsp margarine in a non-stick skillet
and cook chicken thoroughly. Remove
chicken and set aside.
Melt remaining margarine in same skillet
and cook red pepper. Stir in broccoli,
water and milk. Bring to a boil.
Stir in Alfredo Pasta. Cook 8 minutes. Return
chicken to skillet; heat through.
STEP 2
STEP 3
Makes 4 Servings
Preparation Time:
15 minutes
Cook Time:
15 minutes
3 tbsp margarine
887798_P90075P1_RecipesSides.indd 1 5/29/09 11:35:26 AM
OPEN
HOUSE special occasion // desserts
down-home
& delicious
Cap off a holiday meal
with these sweet and
comforting classics
apple-raisin
bread pudding
PREP: 20MIN. BAKE: 40MIN.
YIELD: 12 SERVINGS (1-1/4 CUPS SAUCE)
Janelle Fahnestock
LITITZ, PA PP
Our six children love this for break-
fast on chilly mornings, but its a
yummy dessert as well. It makes the
kitchen smell warm and cozy.
3 Tbsp. butter, melted
1 loaf (1 lb.) day-old
cinnamon-raisin bread, cubed
3 cups chopped peeled tart
apples
7 eggs
2-1/2 cups milk
3/4 cup sugar
3 tsp. vanilla extract
VA VV NILLA SAUCE:
2/3 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 cup cold water
1 Tbsp. butter
Pour butter into a 13-in. x 9-in.
baking dish. Combine bread cubes
and apples; sprinkle over butter. In
a large bowl, whisk the eggs, milk,
sugar and vanilla. Pour over bread.
Bake, uncovered, at 325 for 40-45
minutes or until a knife inserted
near the center comes out clean.
In a small saucepan, combine the
sugar, cornstarch, salt and water
until smooth. Bring to a boil over
low heat, stirring constantly. yy Cook
and stir for 1-2 minutes or until
thickened. Remove from the heat;
stir in butter and vanilla. Serve with
warm bread pudding.
pumpkin creme brulee
PREP: 20MIN. BAKE: 25 MIN. + CHILLING
YIELD: 8 SERVINGS
Ta TT mara Leonard Merritt
RALEIGH, NC
8 egg yolks
1/3 cup plus 1/2 cup sugar,
divided
3 cups heavy vv whipping cream
3/4 cup canned pumpkin
1-1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. each ground ginger,
nutmeg and cloves
In a small bowl, whisk egg yolks
and 1/3 cup sugar. In a small
saucepan, heat cream over
medium heat until bubbles form
around sides of pan. Remove from
the heat; stir a small amount of
hot cream into egg yolk mixture.
Return all to the pan, stirring con-
stantly. yy Stir in the pumpkin, vanilla
and spices.
Tr TTansfer to eight 6-oz. ramekins
or custard cups. Place ramekins in
a baking pan; add 1 in. of boiling
water to pan. Bake, uncovered,
at 325 for 25-30 minutes or until
centers are just set (mixture will jig-
gle). Remove ramekins from water
bath; cool for 10 minutes. Cover
and refrigerate for at least 4 hours.
If using a creme brulee torch,
sprinkle with remaining sugar. Heat
sugar with the torch until caramel-
ized. Serve immediately. yy
If broiling the custards, place
ramekins on a baking sheet; let
stand at room temperature for 15
minutes. Sprinkle with remaining
sugar. Broil 8 in. from the heat for
4-7 minutes or until sugar is
caramelized. Refrigerate for 1-2
hours or until firm.
For more sweet
treats fit for the
holidays or any day,
visit tasteofhome.
com/holidaybaking
MORE!
Add sparkle
to your holiday
get-togethers
with this festive
mocktail, the
perfect drink for
all your holiday
entertaining.
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For even more ways to enjoy cranberries,
visit www.OCEANSPRAY.COM
8;;=<JK@M< =C8MFI
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advertisement
sweet potato pie &
maple praline sauce
PREP: 20MIN. BAKE: 1 HOUR+ COOLING
YIELD: 10 SERVINGS (1-2/3 CUPS SAUCE)
Rosemary rr Johnson // // IRONDA DD LE, AL
Pastry for 1 single crust pie (9 in.)
1-1/4 cups sugar, divided
1 cup chopped pecans
1 tsp. ground cinnamon
4 eggs, beaten
1 cup mashed sweet potatoes
3/4 cup buttermilk
1/4 cup maple syrup
1 tsp. maple flavoring
1/4 tsp. ground cloves
SAUCE:
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
1 tsp. maple flavoring
1/4 cup sour cream
Line a 9-in. deep-dish pie plate
with pastry; trim and flute edges.
In a small bowl, combine 1/4 cup
sugar, pecans and cinnamon;
sprinkle evenly into pastry shell.
Set aside.
In a large bowl, combine the eggs,
sweet potatoes, buttermilk, butter,
syrup, maple flavoring, cloves and
remaining sugar. Pour over pecan
layer.
until a knife inserted near the cen-
ter comes out clean. Cover edges
with foil during the last 15 minutes
to prevent overbrowning if neces-
sary. yy Cool on a wire rack.
For sauce, in a small heavy skillet,
melt butter. Add pecans; cook over
medium heat until toasted, about
4 minutes. Add the sugar, syrup
and maple flavoring; cook and stir
for 2-4 minutes or until sugar is
dissolved. Remove from the heat;
stir in sour cream. Serve with pie.
spiced apple-cranberry
crepes
COOK: 45 MIN.
YIELD: 11 SERVINGS
Shannon Oetter // // CHICAGO, IL
Im a newlywed and love to come
up with recipes. I created this creamy
dessert when I invited friends for a
winter brunch. It is so good!
6 cups chopped peeled tart
apples
1 cup fresh cranberries
3/4 cup sugar
1 Tbsp. apple pie spice
1-1/2 tsp. grated orange peel
1/2 tsp. dried lavender flowers
1/4 cup butter
CREPES:
2 eggs, beaten
2 cups milk
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 carton (8 oz.) Mascarpone
cheese
Confectioners sugar, optional
In a large skillet, saute the apples,
cranberries, sugar, pie spice, or-
ange peel and lavender in butter
until fruit is tender. Set aside.
In a large bowl, combine the eggs,
milk, butter and vanilla. Combine
the flour, sugar, salt and baking
powder; add to egg mixture and
mix well. Cover and refrigerate for
1 hour.
Heat a lightly greased 8-in. non-
stick skillet; pour 2 Tbsp. batter
into the center of skillet. Lift ff and
tilt pan to evenly coat bottom.
Cook until top appears dry; turn
and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with
remaining batter, greasing skillet as
needed. When cool, stack crepes
with waxed paper or paper towels
in between.
Spread each crepe with 2 tsp.
cheese; top with 3 Tbsp. apple
mixture and roll up. Dust with con-
fectioners sugar if desired. Serve
immediately. yy
EDITORS NOTE: Dried lavender flowers are
available from Penzeys Spices. Call 1-800/74 77 1-
7787 or visit www.penzeys.com
TEST KITCHENTIP:
Its important for crepe batter to reach
the right consistency. It should be similar
to that of heavy whipping cream.
JENNI WARREN // TOH TEST KITCHEN
OPEN
HOUSE casual entertaining
Katie Lee
is hosting a party!
TOH: Katie Lee, whats your
secret to making guests feel at
homeand not getting stressed
out yourselfwhen youre
entertaining?
KATIE LEE: I like to keep things
comfortable, with a touch of
elegance. With some careful
planning, my parties are not
only fun for my guests but for
me as well.
From designing the menu to
preparing the food, from getting
dressed to welcoming my guests,
I think of it as a pleasure.
TOH: What inspires you to plan
a party?
KATIE LEE: Its important to
celebrate special occasions and
everyday occasions. I usually
serve food buffet-style or family-
style. For a buffet, I like to have
a sit-down appetizer, then let
guests serve themselves for the
rest of the meal.
But Ive found that a casual,
impromptu party any day can be
just as successful. You can make
a few snacks and watch a foot-
ball game with friends, or light a
fire and have a pot roast with the
family on a chilly Sunday night.
TOH: In todays economy, some
people might say entertaining is
expensive and frivolous. What
do you think about that?
KATIE LEE: Many people are
watching their budgets and
finding more economical ways
to have a party. You dont have
to serve expensive food. Plan
something simple, using sea-
sonal foods. Or make it a potluck.
One of the best gatherings Ive
hosted was an easy, inexpensive
chili party for about 20 friends. I
made three kinds of chilibeef,
chicken and veggieand set out
toppings like grated cheese,
green onions and sour cream.
Its more about getting together
than serving an expensive meal.
FIND KATIE LEES FAVORITE PARTY
RECIPES AND A HANDY CLIP-&-KEEP
ENTERTAINING SECTION ON THE
FOLLOWING PAGES >>
Cookbook author
Katie Lee tells
how she makes
guests feel
welcome!
Get out of the kitchen. Get into the party.
Make Party Mix!
Five recipes. Fifteen minutes. Lots of wows.
Original Chex
Farty Mix CinnamonAle Chex
Mix Chocolate Chex
Caramel Crunch Cheesy Ranch Chex
Mix Chex
Muddy Buddies
For more great tasting recipes go to Chexpartymix.com
2
O
O
O

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n
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r
a
l

M
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l
s
chicken lettuce cups
Katie Lee
Adults and kids alike enjoy the make-it-yourself aspect
of these festive appetizers.
wild mushroom soup
cappuccino
Katie Lee
With a dollop of whipped cream, this creamy soup
looks like a frothy cappuccino.
S
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1/2 lb. shrimp, peeled
and deveined
1/4 cup scallions, thinly
sliced
1 large egg, lightly
beaten
1/2 tsp. kosher salt
1/4 tsp. freshly ground
black pepper
24 to 30 round wonton
(or gyoza) wrappers
4 Tbsp. canola oil
DIPPING SAUCE:
3 Tbsp. freshly
squeezed lemon juice
2 Tbsp. soy sauce
1 Tbsp. barbecue sauce
1 tsp. ginger, freshly
grated
1 tsp. toasted sesame oil
1 scallion, thinly sliced
PREP: 25 MIN. COOK: 15 MIN.
YIELD: 6-8 SERVINGS
In a food processor, pulse shrimp until ground. Tr TTansfer to a mix-
ing bowl. Add scallions, egg, salt and pepper.
Place 1 level tsp. shrimp mixture onto each wonton wrapper. Brush
edge with water and fold into a half moon to seal.
In a large skillet, heat 2 Tbsp. oil over medium-high
heat. Add half of the dumplings seam side up and
cook 2 minutes. Add 1/4 cup water, cover and let
steam 3 to 4 minutes. Cook the dumplings a few min-
utes longer with the lid off ff if they are sticking to the
pan. Repeat with other half of the dumplings.
For dipping sauce: Whisk lemon juice, soy sauce,
barbecue sauce, ginger and sesame oil. Stir in scallion.
Katies Tip:
Use uncooked
pot stickers to
make wonton
soup. Drop
them in boiling
chicken broth
combined with
the left ff over
dipping sauce.
tasteofh ff ome.com
S
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REP: 20 MIN. + CHILLING COOK: 10 MIN.
YIELD: 6 SERVINGS (A (( BOUT 50 PIECES)
3 Tbsp. crme fraiche
2 Tbsp. Dij i on mustard
1 Tbsp. honey
1 Tbsp. freshly squeezed
lemon juice
1 Tbsp. fresh dill, minced
(plus more for garnish)
Sliced pumpernickel
bread
1/2 lb. smoked salmon,
thinly sliced
In a small bowl, combine crme fraiche, Dijon, honey, yy lemon juice
and dill. Chill at least 4 hours, until serving time.
Cut crusts from pumpernickel. Use a 1-1/2-inch round
cookie cutter to cut bread into circles. Lightly toast.
Spread Dijon mixture onto pumpernickel. To TT p with a
piece of salmon and garnish with dill.
Katies Tip:
To TT save time,
make the Dijon
crme fraiche
the day before
and assemble
the canaps just
before serving.
34_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV OO E VV MBER2009
tasteofh ff ome.com
/
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2 Tbsp. unsalted butter

1 yellow onion, finely
diced
1 garlic clove, minced
1 bay leaf
3 cups mixed wild
mushrooms, finely diced
2 Tbsp. all-purpose flour
1-1/2 tsp. kosher salt
1 tsp. freshly ground
black pepper
6 cups vegetable broth
1 cup heavy vv cream
Crme fraiche, for
garnish
Flat-leaf parsley, yy
minced, for garnish
In a Dutch oven over medium heat, melt butter. Add onion, gar-
lic and bay leaf. ff Cook until onion is translucent, about 10 minutes.
Add mushrooms and cook until tender and any mois-
ture has evaporated. Stir in flour, salt and pepper and
cook 2 to 3 minutes. Add vegetable broth and bring to
a low boil. Reduce heat to a simmer, cover and cook
20 minutes. Stir in cream and cook an additional 10
minutes, stirring oft ff en.
Serve in espresso cups garnished with crme fraiche
and parsley. yy
YIELD: 12-14 SERVINGS (A (( BOUT 7 CUPS)
1 packet stir-fry
seasoning powder
1/4 cup water
2 Tbsp. soy sauce
2 Tbsp. freshly
squeezed lime juice
1 tsp. sugar
1 Tbsp. canola oil
1 lb. ground chicken
breast
1 red bell pepper, diced
1/4 cup diced water
chestnuts
2 Tbsp. scallions, thinly
sliced
Pinch red pepper flakes
1 head of romaine
lettuce (inner leaves
only) yy , or 2 heads of
butter lettuce and/or
radicchio
For garnish: mint,
cilantro, bean sprouts,
chopped peanuts
YIELD: 6-8 SERVINGS
In a small bowl, combine stir-fry seasoning, water, soy sauce, lime
juice and sugar. Set aside.
Heat oil in a skillet over medium heat. Add chicken meat and use
a wooden spoon to break up the meat. Cook until browned, about
10 minutes. Add red bell pepper, r water chestnuts, scallions and red
pepper flakes and cook 5 minutes. Stir in reserved stir-
fry seasoning mixture. Cook until liquid evaporates,
about 2 to 3 minutes.
Serve in lettuce cups garnished with mint, cilantro,
bean sprouts and chopped peanuts.
Katies Tip:
Serve on a
platter with
small bowls of
each garnish.
Katies Tip:
This recipe
makes only
enough to serve
in 14 espresso
cups. If you plan
on serving it in
soup cups, be
sure to double
the recipe.
shrimp pot stickers with
ginger-lemon sauce
Katie Lee
Making homemade pot stickers is much easier than it
sounds, and the little extra effort is well worth it.
smoked salmon-dijon
crme fraiche canaps
Katie Lee
These smoked salmon appetizers look elegant, yet
take no time at all to whip up. A perfect anytime treat.
CHEX 2 of 2
page 35
ad adverttis isem emen entt aa
Katie Lee Joels Spiced
Nuts n Chex
Mix
5 Recipes. 15 Minutes. Lots of wows!
*Online public voting will take place from 9/15/0910/15/09. NO PURCHASE NECESSARY. YOU MUST BE 18 YEARS OF AGE OR OLDER TO PARTICIPATE. For rules, visit ChexRecipeContest.com. Ends 10/15/09.
Make them!
Taste them!
VOTE!
*
Go to
ChexRecipeContest.com
to vote now!
Choose your favorite recipe from 5 delicious nalists.
YOU decide the next
PARTY MIX WINNER!
Cinnamon-Apple
Chex Mix
2
0
0
9
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KATIE LEES CLIP-&-KEEP GUIDE TO
EFFORTLESS ENTERTAINING
CREATE AN
INVITINGATMOSPHERE
a TT ke some time to tidy up your guest
bathroom. Put out fresh hand towels,
soap, plenty of toilet tissue and a small
flower arrangement.
SET THE
MOOD
Everyone looks
better in candle-
light! Always use
unscented
candles so every-
one can enjoy the
delicious aroma of
food cooking in
the kitchen.
To watch the Taste
of Home interview
with Katie Lee,
visit taste
ofhome.com/
katielee
MORE!
ABOUT KATIE LEE: Raised in a close-knit, rural West Virginia family, celebrity cook Katie Lee learned her craft from her grandmother who
taught me that good eating is not just about what you serve, its how you make your guests feel in your home. Now living in NewYork City,
Katie Lee describes her cooking and entertaining style as casual, comfortable, with a couture finish. She hosted Bravos Top Chef Season
1, appeared as a judge onThe Food Networks Iron Chef America and has authored two cookbooks, The Comfort Table and her newest, The Com-
fort Table: Everyday Occasions (available at ShopTasteofHome.com).
LETS PARTY!
Celebrate fa ff ll tastefully
with Co CC mfo ff rt Fo FF od fo ff r
Ca CC sual En EE tertain ii in ii g, a
fun cookbook with 82
empting recipes,
menus and more
om Ta TT ste of Home
and celebrity cook
Katie Lee. Dont wait
to celebrate! Pick up a copy at the
checkout counter of your fa ff vorite
retailer through Oct. 28.
GET CREATIVE
WITHTABLE DCOR
Traditional flowers are beautiful, but fruit,
seashells, leaves, vines or gourds make festive
centerpieces. Dress the table the night before,
and set out all of your serving dishes and utensils.
Katie Lee
SCHEDULE YOUTIME
Save an hour for yourself before guests arrive
to get ready. yy Ta TT ke time to put on your makeup
and pick out the perfect party outfit.
How you look truly aff ff ects how you feel.
The most important

ingredient to a successful party is
not whats onthe menuits how
you make your guests feel.
Take your time. You dont

want to appear frazzled, because that
could make guests uncomfortable.
Remembereffortless elegance!
Katie Lee
COOK SMART
Forr mmmooorrreee tttuurrkkeeyy tttiippss ffrrooommm oouurr TTee TTTT ssstt KKiiittttccchhheeennnn,,, vvvviiiissssiiitttt ttttaaaasssstttteeeeooooffffhhhhoooommmmeeee...ccccoooommmm////pppplllluuuussss
When should I defrost my
frozen turkey?
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will need to thaw it for aboutt 44 ddaaayyyyss iiinnnn
the refrigerator. Once thhawed, a
turkey may remain in the refrigerator
for 4 days beffore cooking.
Can I stuff the turkey the
night before?
We WW dont recccoommmmenddd stufff f inng the
tuurrkeeyyy thhee nniigghtt bbefforree bbaaking. It
couulddd ccaause a foodboorne illness.
How long should I roast
my turkey?
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TURKEYROASTINGTIMES
SIZE TIME(UNSTUFFED)
8 to 12 lbs. 2-3/4 to 3 hours
12 to 14 lbs. 3 to 3-3/4 hours
14 to 18 lbs. 3-3/4 to 4-1/4 hours
18 to 20 lbs. 4-1/4 to 4-1/2 hours
20 to 24 lbs. 4-1/2 to 5 hours
For stuffed turkeys of the same
weight, increase total cooking time
by 15 to 45 minutes.
ITS ALL IN THE TIMING
COOK
SMART menu planner
time to
give thanks
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TASTE OF HOME THANKSGIVINGMENU
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AFEWWEEKS BEFORE
Prepare two grocery rr listsone
fo ff r nonperishable items to pur-
chase now and one fo ff r perish-
ables to buy a fe ff w days befo ff re
Thanksgiving
Order a fr ff esh turkey, yy or buy and
fr ff eeze a fr ff ozen turkey
Plan your centerpiece
4 TO5 DAYS BEFORE
Thaw fr ff ozen turkey in a pan
in refr ff igerator (allow 24 hours
thawing fo ff r every rr 5 pounds)
2 TO3 DAYS BEFORE
Buy remaining groceries, includ-
ing the fr ff esh turkey if ordered
THE DAYBEFORE
Sharpen knives
Set dinner table and arrange
centerpiece
Pull out utensils and serving
dishes (add a note in each of
what fo ff od it will hold to aid
guests who want to help)
Make the Easy Pumpkin Pie; whip
the cream fo ff r garnish. Store both
in the fr ff idge
For the Ta TT ste-offf Fall Salad, cook
the pecans as directed; cool and
store in an airtight container.
Make the salad dressing; cover
and refr ff igerate
Assemble the Makeover Fancy
Bean Casserole, but dont sprinkle
with crumbs and almonds; cover
and refr ff igerate
Bake Scarborough Fair Stuff ff i ff ng;
cool, cover and refr ff igerate
THANKSGIVINGDAY
Put Herb-Roasted Tu TT rkey in the
oven at appropriate time
Cook sweet potatoes, and assem-
ble Sweet Potatoes & Apples
casserole; refr ff igerate
Tr TT ansfe ff r Scarborough Fair Stuff ff - ff
ing to a slow cooker to reheat fo ff r
serving
30 minutes befo ff re turkey is done,
remove Sweet Potatoes & Apples
and Makeover Fancy Bean Casse-
role fr ff om fr ff idge; sprinkle beans
with crumbs and almonds
Remove turkey fr ff om oven fo ff r
standing and carving. Bake
Makeover Fancy Bean Casserole
and Sweet Potatoes & Apples
Make Classic Tu TT rkey Gravy vv
Slice pears fo ff r Ta TT ste-offf Fall Salad;
stir dressing and assemble salad
Enj n oy your wonderfu ff l meal!
THANKSGIVING TIMELINE
For more holiday
ideas, visit
tasteofhome.com/
thanksgiving
MORE!
COOK
SMART healthy choices
wholesome
holiday
A nutritious take on
some family-favorite
side dishes
makeover fancy
bean casserole
YIELD: 6 SERVINGS
Venola Sharpe// CAMPBELLSVILLE, KY
My daughter gave me this wonder-
ful recipe, and Ive since shared it
with many of my friends.
3 cups frozen French-style green
beans, thawed
1 can (10-3/4 oz.) reduced-fat
reduced-sodium condensed
cream of chicken soup, undiluted
1-1/2 cups frozen corn, thawed
1 can (8 oz.) sliced water
chestnuts, drained
1 medium onion, chopped
1/2 cup reduced-fat sour cream
1/4 cup cubed reduced-fat
process cheese (Velveeta)
5 tsp. reduced-fat butter
1/3 cup crushed butter-flavored
crackers
2 Tbsp. slivered almonds
In a large bowl, combine the first
seven ingredients. Transfer to an
11-in. x 7-in. baking dish coated
with cooking spray. In a small
skillet, melt butter. Add cracker
crumbs and almonds; cook and stir
until lightly browned. Sprinkle over
the top.
Bake, uncovered, at 350 for 35-40
minutes or until heated through
and topping is golden brown.
Nutrition Facts: 2/3 cup equals 213 calories, 8 g fat
(3 g saturated fat), 17 mg cholesterol, 355 mg sodium,
32 g carbohydrate, 5 g fiber, 7 g protein.
Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.
EDITORS NOTE: This recipe was tested with
Land OLakes light stick butter.
DISCOVER 1/2 H
2 of 2
page 41
make-ahead
mashed potatoes
BAKE: 50MIN.
YIELD: 12 SERVINGS (3/4 CUP EACH)
Marty tt Rummel
TROUT LAKE, WA WW
This light, holiday staple is a time-
saverno more frantically whipping
the potatoes while hungry family and
guests hang around the kitchen!
5 lbs. potatoes, peeled and cut
into wedges
1 pkg. (8 oz.) reduced-fat cream
cheese, cubed
2 egg whites, beaten
1 cup (8 oz.) reduced-fat sour
cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
Place potatoes in a large saucepan
and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-
20 minutes or until tender. Drain.
In a large bowl, mash potatoes with
cream cheese. Combine the egg
whites, sour cream, onion powder,
salt and pepper; stir into potatoes
until blended. Tr TTansfer to a greased
3-qt. baking dish. Drizzle with but-
ter. Cover and refrigerate overnight.
Remove from the refrigerator 30
minutes before baking. Cover and
bake at 350 for 50 minutes. Un-
cover; bake 5-10 minutes longer or
until a thermometer reads 160.
Nutrition Facts: 3/4 cup equals 220 calories, 7 g fa ff t
(4 (( g saturated fa ff t), 22 mg cholesterol, 316 mg sodium,
32 g carbohydrate, 3 g fiber, 7 g protein.
Diabetic Exchanges: 2 starch, 1 fa ff t.
sangria gelatin dessert
PREP: 15 MIN. + CHILLING
YIELD: 6 SERVINGS
Our Test Kitchen came up with this
festive finale. White wine gives it a
refreshing twist, but feel free to sub-
stitute diet white grape juice instead.
1 pkg. (.3 oz.) sugar-free lemon
gelatin
1 pkg. (.3 oz.) sugar-free
raspberry gelatin
1-1/2 cups boiling water
1 cup cold water
1 cup white wine
1 can (11 oz.) mandarin oranges,
drained
1 cup fresh raspberries
1 cup green grapes, halved
In a large bowl, dissolve gelatins
in boiling water. Let stand for 10
minutes. Stir in cold water and the
wine; refrigerate for 45 minutes
or until partially set.
Fold in the oranges, raspberries
and grapes. Tr TTansfer to six large
wine glasses, 1 cup in each. Refrig-
erate for 4 hours or until set.
Nutrition Facts: 1 serving equals 95 calories, trace fa ff t
(trace saturated fa ff t), 0 cholesterol, 83 mg sodium, 13 g
carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchange: 1 fruit.
DIET-
CONSCIOUS?
Youll find more
light recipes at
tasteofhome.
com/healthy
MORE!
COOK
SMART spice rack
SAGE ADVICE
This old-world seasoning lends its distinctive
flavor to Thanksgiving favorites
DIDYOUKNOW?
Throughout history, sage has been used
as a cure-all for just about every ailment
imaginable. It was even recommended
for warding off evil!
TASTE & AROMA:
Sage has a somewhat bitter flavor and
musky scent. Well-known as a stuffing
ingredient, its also used to season pork,
veal, poultry and root vegetables.
SHELF LIFE
For best flavor, use dried sage within 6
months. To freeze fresh leaves, wash and
pat dry, remove leaves from stems and
pack loosely in freezer bags for up to 1
year. Freezing will intensify the flavor.
scarborough fair
stuffing
PREP: 30MIN. BAKE: 25 MIN.
YIELD: 9 SERVINGS
April Greenwood // // LAKEWOOD, CO
A variety of types and textures of
breads is key to making this scrump-
tious herb stuffing. For a delicious
variation, you can add cooked
sausage or pine nuts.
10 cups torn assorted breads,
such as French, whole wheat, rye,
pumpernickel and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 Tbsp. minced fresh rosemary
2 Tbsp. minced fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 can (14-1/2 oz.)
reduced-sodium chicken broth
In a large bowl, combine the
breads, herbs, salt and pepper.
Combine the eggs, broth and but-
ter; add to bread mixture and stir
until moistened.
Tr TTansfer to a greased 13-in. x 9-in.
baking dish. Bake, uncovered, at
350 for 25-30 minutes or until a
thermometer reads 160.
EDITORS NOTE: This recipe may also be dou-
bled to stuff ff a 14-lb. turkey (use 1/2 cup egg
substitute in place of the 2 eggs). Bake until
a meat thermometer reads 180 for the turkey
and 165 for the stuff ff ing.
herb-roasted turkey
PREP: 20MIN.
BAKE: 3-1/4 HOURS + STA TT NDING
YIELD: 14 SERVINGS
1/2 cup olive oil, divided
1 tsp. salt
1/4 tsp. pepper
1 turkey (14 to 16 lbs.)
8 fresh sage leaves plus 4 fresh
sage sprigs, divided
6 fresh thyme sprigs, divided
4 medium onions
5 celery ribs
5 medium carrots
3 medium parsnips
In a small bowl, combine 1/4 cup
oil, garlic, salt and pepper. With
fingers, carefully loosen skin from
the turkey breast; rub mixture
under the skin. Place sage leaves
and two thyme sprigs under the
skin. Secure skin to underside of
breast with toothpicks.
Cut onions into wedges and the
celery, yy carrots and parsnips into
2-in. lengths. Place about a fift ff h
of the onions, celery and carrots
in the turkey cavity; add sprigs and
remaining thyme. Place remaining
vegetables in a roasting pan. Place
turkey, yy breast side up, over vegeta-
bles. Brush with remaining oil.
Bake at 325 for 3-1/4 to 3-3/4
hours or until a meat thermometer
reads 180, basting occasionally
with pan drippings. Cover loosely
with foil if turkey browns too
quickly. yy Cover and let stand for
20 minutes before carving turkey. yy
Discard vegetables; use drippings
to make gravy. yy
HOW-TO:
Place fresh
herbs under
turkey skin:
SAGE
& MORE
For more ways to
use this herb, go
to tasteofhome.
com/plus
MORE!
The turkey is
the star but this
savory Thanksgiving
side dish is the
perfect complement.
Ocean Spray
Craisins
dried
cranberries add
a lively burst
of avor.
GLK 8 E<NKN@JK FE
?FC@;8P J@;< ;@J?<J
advertisement
Chef Tyler Florence
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For even more ways to enjoy cranberries,
visit www.OCEANSPRAY.COM
pear harvest salad
YIELD: 6 SERVINGS
Nancy Prewitt // // BEAV AA ERT RR ON, OR
2 pkg. (5 oz. each) spring mix
salad greens
4 cups cubed cooked
turkey breast
2 medium pears, sliced
1 medium ripe avocado,
peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
DRESSING:
6 Tbsp. cider vinegar
1/4 cup olive oil
3 Tbsp. honey
1 tsp. Dij i on mustard
1/2 tsp. salt
1/4 tsp. pepper
TOPPINGS:
1/2 cup crumbled blue cheese
1/2 cup honey-roasted
sliced almonds
Divide spring mix among six plates.
To TT p with turkey, yy pears, avocado,
pomegranate seeds and onion.
Whisk the dressing ingredients;
drizzle over salads. Sprinkle with
cheese and almonds. Serve imme-
diately. yy
cranberry-kissed
pork chops
YIELD: 6 SERVINGS
Betty tt Nichols // // EUGENE, OR
I enjoy creating dishes like this for
my health-conscious family. I serve
these succulent chops over cooked
noodles or fluffy white rice.
6 boneless pork loin chops
(5 oz. each)
1/4 tsp. coarsely ground pepper
1/3 cup jellied cranberry sauce
4-1/2 tsp. stone-ground mustard
3 Tbsp. dried cranberries
2 Tbsp. raspberry vinegar
Sprinkle pork chops with pepper. In
a large skillet coated with cooking
spray, yy brown chops on both sides
over medium-high heat. Combine
cranberry sauce and mustard; spoon
over chops. Reduce heat; cover and
cook for 6-8 minutes or until a meat
thermometer reads 160.
Remove chops and keep warm.
Add cranberries and vinegar to
skillet, stirring to loosen browned
bits from pan. Bring to a boil; cook
until liquid is reduced to about 1/2
cup. Serve with chops.
COOK
SMART quick fix
turkey day
redux
turkey focaccia club
YIELD: 4 SERVINGS
Judy dd Wilson // // SUN CITY WEST, T AZ
CRANBERRY RR PECAN MAY AA ONNAISE:
1/2 cup mayonnaise
1/2 cup whole-berry
cranberry sauce
2 Tbsp. Dij i on mustard
2 Tbsp. chopped pecans, roasted
1 Tbsp. honey
SANDWICH:
1 loaf (8 oz.) focaccia bread
3 lettuce leaves
1/2 lb. thinly sliced cooked turkey
1/4 lb. sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
In a small bowl, combine the may-
onnaise, cranberry sauce, mustard,
pecans and honey. yy
Cut bread in half horizontally;
spread with cranberry pecan may-
onnaise. Layer with lettuce, turkey, yy
cheese, tomato and bacon; replace
bread top. Cut into wedges.
skillet shepherds pie
YIELD: 4 SERVINGS
Sharon Tipton // // ORLANDO, FL
Leftover mashed potatoes are put to
good use in this stovetop version of
the classic entree. Taco seasoning
gives it a tasty twist.
1-1/2 lbs. ground beef
1 medium onion, chopped
1/2 cup water
1 envelope taco seasoning
2 cups (8 oz.) shredded cheddar
cheese, divided
3 cups left ff over or refrigerated
mashed potatoes, warmed
In a large ovenproof skillet, cook
the beef, ff onion and garlic over
medium heat until meat is no
longer pink. Stir in water and taco
seasoning; heat through. Stir in 1
cup cheese.
Combine potatoes and remaining
cheese; spread over beef. ff Broil 4-6
in. from the heat for 5-6 minutes or
until golden brown.
Cranberry-pecanmayo
makes this hearty sandwichpure heaven. Its delicious the
day afterThanksgiving or any day of the year!
PLAYIT AGAIN!
For our top 10
recipes using turkey
leftovers, visit www.
tasteofhome.com/
top10
MORE!
Judy Wilson // SUN CITY WEST, AZ
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so
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and
grandmas little helper
Baking with grandma is a real treat for this youngster
At 7 years old, Kelsey Schmeling of
Gurnee, IL knows her way around
the kitchen. Since the age of 4,
Kelsey has been mixing, stirring and
baking while visiting her grandma.
When Grandma Annette Grahl, who
owns a bed-and-breakfast in Midway,
KY, suggested making this bread, Kelsey
was hooked. I liked that it was like banana bread
but had cranberries instead, says Kelsey.
When Kelsey was little, shed stand on a stool at
the counter, says Grandma Annette. Now she opens
the cupboards and pulls out the ingredients. She
doesnt get bored; she sticks with it and is a big help.
Of course she is: Her other grandma is Pat
Schmeling, Taste of Homes food editor!
kelseys favorite
cranberry bread
PREP: 25 MIN.
BAKE: 55 MIN. + COOLING
YIELD: 1 LOAF (12 SLICES)
Annette Grahl // MIDWAY, KY
2 cups all-purpose flour
3/4 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 tsp. grated orange peel
1 cup chopped fresh or frozen
cranberries
1/2 cup golden raisins
Kayleigh, 5, & Diego
Lagunas, 4
LITTLESTOWN, PA PP
Genna Luster, 9
PITTSBURGH, PA PP
Isaiha Cap, 17 months
FINDLAY AA , YY OH
Cade, 6, & Brooke
Spears, 9
OKLAHOMA CITY, YY OK
KNOWKIDS WHOLIKE TOCOOK? >> >> If your kids like to spend time in the kitchen, wed love to hear about it.
Send recipes and photos to tasteofhome.com/submit. Remember to put Kids in the Kitchen in the subj b ect line.
Check out more
kid-friendly recipes
and the newest
downloadable color-
ing page at taste
ofhome.com/kids
MORE!
STREUSEL:
3 Tbsp. all-purpose flour
2 Tbsp. cold butter
GLAZE:
1/2 cup confectioners sugar
2 tsp. orange juice
In a large bowl, combine the first
five ingredients; cut in butter until
crumbly. In a small bowl, whisk the
egg, orange juice and peel. Stir
into dry ingredients just until
moistened. Fold in cranberries and
raisins. Transfer to a greased 8-in
x 4-in. loaf pan.
Combine brown sugar and flour;
cut in butter until crumbly. Sprinkle
over batter. Bake at 350 for 55-65
minutes or until a toothpick in-
serted near the center comes out
clean. Cool for 10 minutes before
removing from pan to a wire rack
to cool completely.
For glaze, combine confectioners
sugar and orange juice until
smooth. Drizzle over bread.
COOK
SMART kids in the kitchen
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BAGEL BITES
1 pg
page 49
50_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELDEDITOR
classic turkey gravy
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YIELDD: 2222 CCUUUPPPPSSSS
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This flavorful gravy comes out
smooth and creamy every time. For
an even richer taste, add cooked neck
meat and giblets after stirring in the
broth.
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CHRISTINES
GRAVYTIPS
& TRICKS:
>>To get the most
flavorful drippings,
heat your roasting
pan over one or
more burners; add
a small amount of
liquid and scrape
up the browned bits
from the bottom
of the pan with a
wooden spoon.
>>Instant mashed
potatoes work well
as a thickener for
gravy.
>>Gravy thickens
upon standing, so
resist the urge to
add more thickener
while cooking.
>>To avoid lumps,
add liquid slowly and
whisk continuously
until smooth.
COOK
SMART tips from a pro
TTTTOOOOOOHHHHHH RRRRecipe Editor Christine Rukkaaaaaaaaaaaaaaavvvvvvvvvvvvvvvveeeeena shares noo---ffuuuu ff ssssssss
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1 2
3
2009 Pzer Inc. All rights reserved. PBP00372A
Nerves damaged
by diabetes can
send too many
signals that
cause pain.
*
Lyrica is believed
to help calm the
damaged nerves
reducing the signals

and the pain.
One thing that doesnt change with the season:
Diabetic Nerve Pain.
Move towards relief with
Unlike some common over-the-counter pain relievers, Lyrica is FDA approved
specically to treat the shooting, stabbing, burning sensations of diabetic
nerve pain. Lyrica is believed to help calm the damaged nerves
and help ease

this pain and thats denitely a change worth experiencing.
*Diagram is illustrative of diabetic nerve pain.
Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Ask your doctor if Lyrica can help you.
Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes
swelling of the face, mouth, lips, gums, tongue or neck or any trouble breathing or that affects your skin. Lyrica may
cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or
worsening depression, suicidal thoughts or actions, or unusual changes in mood or behavior. Lyrica may cause swelling
of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive
or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight
gain, trouble concentrating, dry mouth, and feeling high. Also, tell your doctor right away about muscle pain along
with feeling sick and feverish, or any changes in your eyesight including blurry vision or any skin sores if you have
diabetes. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or
high blood pressure medicines. Do not drink alcohol while taking Lyrica. You may have more dizziness and sleepiness
if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol
problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. Talk with your
doctor before you stop taking Lyrica or any other prescription medication.
Please see Important Facts Brief Summary on adjacent page.
To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422).
You are encouraged to report negative side effects of prescription drugs to the FDA.
Visit www.FDA.gov/medwatch or call 1-800-FDA-1088.
IMPORTANT FACTS
(LEER-i-kah)
BEFORE STARTING LYRICA, continued
Avandia
(rosiglitazone)*, Avandamet
(rosiglitazone and
metformin)* or Actos
(pioglitazone)** for diabetes. You

may have a higher chance of weight gain or swelling of
your hands or feet.
Narcotic pain medicines (such as oxycodone), tranquilizers or
medicines for anxiety (such as lorazepam). You may have a
higher chance for dizziness and sleepiness.
Any medicines that make you sleepy
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
LYRICA may cause serious, even life threatening, allergic reactions.
Stop taking LYRICA and call your doctor right away if you
have any signs of a serious allergic reaction:
Swelling of your face, mouth, lips, gums, tongue or neck
Have any trouble breathing
Rash, hives (raised bumps) or blisters
Like other antiepileptic drugs, LYRICA may cause suicidal thoughts
or actions in a very small number of people, about 1 in 500.
Call your doctor right away if you have any symptoms,
especially if they are new, worse or worry you, including:
New or worsening depression
Suicidal thoughts or actions
Unusual changes in mood or behavior
Do not stop LYRICA without first talking with your doctor.
LYRICA may cause swelling of your hands, legs and feet.
This swelling can be a serious problem with people with
heart problems.
LYRICA may cause dizziness or sleepiness.
Do not drive a car, work with machines, or do other
dangerous things until you know how LYRICA affects you.
Ask your doctor when it is okay to do these things.
ABOUT LYRICA
LYRICA is a prescription medicine used in adults 18 years and older
to treat:
Pain from damaged nerves that happens with diabetes or
that follows healing of shingles
Partial seizures when taken together with other seizure
medicines
Fibromyalgia (pain all over your body)
Who should NOT take LYRICA:
Anyone who is allergic to anything in LYRICA
POSSIBLE SIDE EFFECTS OF LYRICA
LYRICA may cause serious side effects, including:
See Important Safety Information About LYRICA.
Muscle problems, pain, soreness or weakness along with
feeling sick and fever
Eyesight problems including blurry vision
Weight gain. Weight gain may affect control of diabetes and
can be serious for people with heart problems.
Feeling high
If you have any of these symptoms, tell your doctor right away.
The most common side effects of LYRICA are:
Dizziness Trouble concentrating
Blurry vision Swelling of hands and feet
Weight gain Dry mouth
Sleepiness
If you have diabetes, you should pay extra attention to your
skin while taking LYRICA and tell your doctor of any sores
or skin problems.
HOWTOTAKE LYRICA
Do:
Take LYRICA exactly as your doctor tells you. Your
doctor will tell you how much to take and when to take it.
Take LYRICA at the same times each day.
Take LYRICA with or without food.
Dont:
Drive a car or use machines if you feel dizzy or sleepy
while taking LYRICA.
Drink alcohol or use other medicines that make you
sleepy while taking LYRICA.
Change the dose or stop LYRICA suddenly.
You may have headaches, nausea, diarrhea, or trouble
sleeping if you stop taking LYRICA suddenly.
Start any new medicines without first talking
to your doctor.
NEED MORE INFORMATION?
Ask your doctor or pharmacist. This is only a brief summary
of important information.
Go to www.lyrica.com or call
1-866-459-7422 (1-866-4LYRICA).
Uninsured? Need help paying for Pfizer
medicines? Pfizer has programs that
can help. Call 1-866-706-2400 or visit
www.PfizerHelpfulAnswers.com.
PARKEDAVIS, Division of Pfizer Inc., NewYork, NY 10017
2009 Pfizer Inc. All rights reserved. Printed in the USA.
Version April 2009
*Avandia and Avandamet are registered trademarks of GlaxoSmithKline.
**Actos is a registered trademark of Takeda Chemicals Industries, Ltd., and
is used under license by Takeda Pharmaceuticals of America, Inc., and
Eli Lilly and Co.
Rx only
BEFORE STARTING LYRICA
Tell your doctor about all your medical conditions, including if you:
Have had depression, mood problems or suicidal thoughts or
behavior
Have or had kidney problems or dialysis
Have heart problems, including heart failure
Have a bleeding problem or a low blood platelet count
Have abused prescription medicines, street drugs or alcohol
in the past
Have ever had swelling of your face, mouth, tongue, lips,
gums, neck, or throat (angioedema)
Plan to father a child. It is not known if problems seen in
animal studies can happen in humans.
Are pregnant, plan to become pregnant or are breastfeeding.
It is not known if LYRICA will harm your unborn baby.
You and your doctor should decide whether you should take
LYRICA or breast-feed, but not both.
Tell your doctor about all your medicines. Include over-the-
counter medicines, vitamins, and herbal supplements.
LYRICA and other medicines may affect each other causing
side effects. Especially tell your doctor if you take:
Angiotensin converting enzyme (ACE) inhibitors. You may
have a higher chance for swelling and hives.
COOK
SMART eat, shrink & be merry
just stew it!
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chicken stew with
balsamic roasted
vegetables
PREP: 1 HOUR COOK: 25 MIN.
YIELD: MAKES 6 SERVINGS
To make this recipe more economical,
use 1 lb. chicken breasts and 1 lb.
boneless, skinless chicken thighs.
4 cups unpeeled, cubed red
potatoes (3/4-inch cubes)
2 cups whole baby carrots
1 cup coarsely chopped red onion
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. minced garlic
1-1/2 tsp. dried thyme
1-1/2 tsp. dried rosemary
1111 ttttsssspppp. dddrriieed tarragon
11//22 ttsspp.. eeaacchh ssaalllttt aaannndddd fffffrrrreeeessshhlyy
ground black peppper
1 cup sliced fresh green beans
1/2 ccccuuuuupp ddry white wine
6 bonelesssss, sssskkiiinnleeeesssssssss ccccchhhhicken
bbbrrreeeaaassstttsss ((((aaabbbbooouuuttttt 22222 lbbs.)), ccut innttttooooo
1111-iiinncchhh ccuubbeess
3 cups rreedduucceedddd-sooodddiummmm ccchhhickkennn
broth
22 ttttbbbbbssssssspppppp. cccornnsssttttttttaaaaaaaarrrrchhh
SSppprraayyyy a large roaasstinngg paaaannn wwiith
coookkinngg spray. yy Addd pootaaattttoooeess, car-
roots, ooonnniioonn,, vvviiinnnneeeeggggaaaarrrr,, ooooiill, ggggggaaaaaarrrrrllllliiccc, 11 ttsspp.
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SSttiirr oonnccee,, hhhaaalllffwwwww fff aayyyyy ttttthhhhroughh cooooookkkkkiiiiinnnnnggggg
timee. AAAAdddddd gggrreen bbbbbbbbbbbeeeeeeeanssss aaaaaaannnd roast
for 111000 more mmiinnuuuuttteess..
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rreeddduuccceeee hhheeeeaaaatttt ttttoooo mmmeeediuumm--hhhiigggghhhhhhhhhh.....
Cookk uuunnnnccccoooovvvvveeeerrreeddd, untill cchhiiiiiiccckkkkeeeenn iiss
ccooookedd ttthroooooouuuuuggghhh,, aaaabbbboouutt 1122 mmiinnuuutteesss..
AAAdddd rrooaasted veeggggeeetttaaaabbless tto chhickkeenn
aannddd wwiinneee. SSttirr in 22-1/2 cuupps brrootth. IInn
smmall bbowwll,, ccoommbbinne ccoorrnnsstarcchh wwiith
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eeeeennnneeeddddd, aabbboouuttt 333 mmiiinnnuuuttttteeeeessss.. SSSSeeeeerrrvvveeeee hhhhooott.
Per serving: 298 calories, 4.6 g total fa ff t (0.5 gg ssaattttuuuuu---
rated fa ff t), 31 g protein, 30 g carbohydraaatttteeee,, 33333.888 g fiibbbeeeerrrrr,,
66 mg cholesterol, 362 mggggg ssssooooodddddiiiiiuuuummm
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cI.ssico.com
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.ad Rom.ao cheeses, ia . s.oce o viiaerieaed tom.toes.
AU AA GUST/ T SEPTEMBER2009 taste tt of ee hom ff e mm .com_55
stew-pendous
beef stew
PREP: 30MIN. COOK: 2-1/2 HOURS
YIELD: MAKES 6 SERVINGS
Celebrate comfort-food season with
this beautiful, slow-simmered beef
stew in a rich-tasting, savory broth.
2 lbs. stewing beef (cut into 1- to
1-1/2 inch cubes)
1/2 tsp. seasoned salt
2 tbsp. olive oil
1-1/2 cups coarsely chopped
yellow onions
1 cup chopped celery
2 tsp. minced garlic
2 tsp. herbes de Provence (see
cooking tip)
2-1/2 cups reduced-sodium beef
broth
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
2 bay leaves
1 tsp. sugar
BUY THE COOKBOOK THAT AA WILL CHANGE YO YY UR LIFE! Over a half million fa ff milies who
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1/2 tsp. each salt and freshly
ground black pepper
1 large thin-skinned potato (such
as Yu YY kon gold), unpeeled, cut
into 3/4-inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut
into 3/4-inch pieces
2 tbsp. cornstarch
3/4 cup frozen green peas
2 tbsp. chopped fresh parsley
Pat beef dry with paper towels.
Sprinkle beef lightly all over with
seasoned salt. Heat 1 tbsp. olive oil
in a large pot (preferably non-
stick) kk over medium-high heat. Add
half the beef cubes and cook, turn-
ing occasionally, yy until all sides are
lightly browned. Remove from pot
and keep warm. Repeat with re-
maining 1 tbsp. olive oil and beef
cubes. Set browned beef aside.
Add onions, celery, yy and garlic to
same pot (y (( ou may add a bit more
olive oil or 1/4 cup beef broth to
pot if necessary to prevent stick-
ing). Reduce heat to medium.
Cook and stir until vegetables
begin to soft ff en, about 5 minutes.
Return beef cubes to pot and stir
in herbes de Provence. Add beef
broth, tomato paste, vinegar, bay
leaves, sugar, salt and pepper.
Bring to a boil. Reduce heat to
low, ww cover and simmer for 1 hour,
15 minutes. (Make sure its a low
simmer and that mixture is not
boiling or it will burn.)
Sellers of dried grapes are always
raisin awareness.
COOKING TIP
Herbes de Provence is an
herb blend that youll find
right beside all of the other
dried herbs at the grocery
store. Its simply a combina-
tion of herbs commonly used
in southern French cooking:
basil, marjoram, rosemary,
sage, thyme, savory and
lavender.
Stir in white potato and carrot.
Cover and simmer for 25 more
minutes. Stir in sweet potato and
simmer for 20 to 25 more minutes,
until vegetables are tender. Mix
cornstarch with 2 tbsp. water until
smooth. Add to stew. Mix well and
continue to cook until stew is bub-
bly and has thickened. Stir in peas
and parsley and cook just until peas
are heated through, about 2 min-
utes.
Per serving: 400 calories, 12.6 g total fa ff t (3.9 g satu-
rated fa ff t), 39 g protein, 31 g carbohydrate, 4.4 g fiber,
91 mg cholesterol, 699 mg sodium
A N S W E R S : ( B ) P L U S , Y O U L L B E A D D I N G V A L U A B L E B V I T A M I N S T O R E X S F O O D , D O G G O N E I T !
( B ) S W I S S C H E E S E W I T H O U T E Y E S I S K N O W N A S B L I N D . R E A L L Y ! I N G E N E R A L , T H E L A R G E R T H E
E Y E S , T H E M O R E P R O N O U N C E D T H E C H E E S E S F L A V O R .
W
hen Chery rr l Cohen became a
Culinary Specialist fo ff r TOH
Cooking Schools, she knew it
would be a hoot. Stationed in
Dover, Ohio, she hosts shows in
Ohio, We WW st Vi VV rginia, Vi VV rginia, Mary rr -
land, Delaware and Pennsylvania.
The people are fr ff iendly wherever
I go, she says, and each state has
beautifu ff l scenery. What could be
better than seeing the country rr and
cooking fo ff r eager audiences?
Q: Who taught you to cook?
A: I started cooking in seventh-
grade home economics class. Id
take the recipes home and cook fo ff r
my mom and dad. That made my
mom happy. She would leave
notes fo ff r me aft ff er school with in-
structions on how to make some-
thing fo ff r dinner.
Q: Whats it like being on stage?
A: Most people ask if Im nervous,
and usually Im not. I like to have
fu ff n with the audience and hope-
fu ff lly teach them something new
and have a fe ff w laughs at the same
time.
Q: What is a funny or memorable
thing that has happened during a
show?
A: I love running into the audience
during the showto hand out prizes
and get the crowd pumped up. Im
a longtime clog dancer, and once
I got a request to do a fe ff w steps.
Since there was no music, the
crowd clapped along while I
danced. It was a great time!
Q: Whats one of your favorite
TOH recipes?
A: I especially love the Tangy
Lemon Cheesecake fr ff om Pam Per-
sons of To TT wanda, KS.
COOK
SMART cooking school
at home on stage
Tr TT aveling and meeting people makes her job a blast
TAKE A
CLASS
To learn more about
the entertaining
evening youll have
at a TOH Cooking
School, go to
tasteofhome.com/
cookingschools
For Cheryls favorite
TOH recipe, visit
tasteofhome.com/
plus
MORE!
HERY RR L COHEN
Prep Time: 5 minutes | Cook Time: 20 minutes
Makes: 4 Servings
2 cups (4 oz.) FRENCHS
French Fried Onions

2 tbsp.
flour
4 (5 oz.)
boneless chicken breasts
1
egg, beaten
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg; then coat in onion crumbs.
Bake 20 minutes at 400F until cooked through.
Zesty Tip: Substitute 1/4 cup any flavor Frenchs
Mustard instead of beaten egg.
Crunchy Onion Chicken
Found in the canned

vegetable aisle.
For more recipes, visit www.frenchsfoods.com
200 2009 Re 9 ckit k t Be Bencki kiser Inc.
CONTEST
30-minute main dishes
READYIN
hhhhhhhhhhooooooooo nnnnnneeeeeeeeeeddddddssssss aaaaaa dddddrrriiiivveee--tttttthhhhhhhhhhrrrrruuuuu wwwwwwhhhhhhhhhhhhhhhheeeeeeeeennnnnnnnn yyyyyyyyyyooooooooooouuuuuuuuuuuuuu ccccccccccccccaaaaaaaaaaaaaaaaannnnnnnnnnnnnn hhhhhhhhhhhhhhhhhhhhhhaaaaaaaaaaaaaaaavvvvvvvvvvvvvvvveeeeeeeeeeeeeeee aaaaaaaaaaaaaaaaaa
homemaaadddddddee mmmeeeeaaaallllll oooonnnn tttthhhhheeee tttabbbblllleee iiiiinnnnn 33333333000000000 mmmmmmmiiiiiiiiinnnnnnnuuuuuuttttttteeeeesssss ooorrr lllllllleeeeeessssssssssssssss?????????????
Dinner onnn tttttttthhhhhhhhhhheeeeeee ffffffllllllyyyyyy hhhhhhaaaaasssss nnnnneeeeevvvvveeeeeerrrrr bbbeeeeeenn ttttaaaaaaassssssssttttiiiieeerrr thhhann ttthhhhhhhhhheee
12 winners iiinnn oooooouuuuuuuuuurrrrrr reeceenntt connnttteest. TTu TT rrrrnnnnn ttthheeee ppagee ffoorr
these speedy mmeeeaaaallllllllll ssssssssooooooooooolllllllllluuuuuuuuuuttttttiiiooonnnsss..
THE WINNERS ARE
GRAND PRIZE$500 2ND PLACE$300 3RD PLACE$150
Jennifer Eggebraaten // DELTON, MI Joan Duckworth // LEES SUMMIT, MO Christa Rispoli // NEWFOUNDLAND, NJ
YYYYYYYYYYYYYYYYYOOOOOOOOOOOOOOOOOO YYYYYYYYYYYYY UUUUUUUUUUUUUCCCCCCCCCCCOOOOOOOOUUUUUUUUUULLLLLLLLLLLDDDDDDDDDDDDDDDDDD
BBBBBBBEEEEEEEE NNNNNNNNEEEEEEEEXXXXXXXXTTTTTTTTTTTTTT!!!!!!!!
TTTUURRRNNN TTTHHEEE PPPAAAA PPPP GGGEEEE
TTTTTTOO EEENNNTTEEERRR OOOUURRR NNNEEXXTT
RRRRRRRRREEEEEEEECCCCCCIIIPPEE CCOONNTTESSTT >>> >>>>
NICE & SLOW
The slow cookeryou know it, you
use it, you love it. This handy appli-
ance is simple, time-saving, aff ff ord-
able and green! It uses fa ff r less
energy than your stove, plus you just
set it and forget it. Thats why so
many cooks rely on it for weeknight
meals, potlucks, parties and more.
We WW re looking for your very best
recipes for our Slow Cooker Fa-
vorites contest. Enter now, w and you
could win $500 for 1st place, $300
for 2nd or $150 for 3rd. Nine runners-
up will receive the latest Co CC ntest
Wi WW n ii nin ii g Annual Recip ii es cookbook.
WED LIKE TO CONSIDER:
Yo YY ur proven ways to prepare every
cut of meat imaginablefrom roasts
and chops to chicken and beef. ff And
dont forget seafood!
Simmering soup, chili and gumbo
recipes
Mexican, Asian, Italian and other
ethnic fa ff vorites
Ve VV getarian options, like stuff ff ed
peppers and rice dishes
Appetizers including hot dips,
chicken wings and more
Breakfa ff st bakes and hot cereals that
you prep the night before to enjoy
bright and early
And how about sweets? Crumbles,
crisps, even cakes are a great way
to use this handy appliance.
ENTRY RR DEADLINE IS
December 16, 2009
Winners will be announced in the
August/September 2010 issue.
YO YY UCOULD
WIN$500!
Enter today at tasteofhome.com/
recipecontests
CONTEST
WINNER
Jennife ff r Eggebraaten didnt get her
rrecipe fo ff r Flatbread Tacos with
RRanch Sour Cream in the usual
mmannerfr ff om family, yy fr ff iends, a
ccookbook or magazine. It was left ff
oon the doorstep by a stranger.
When I was a kid, my family
wwent through a diff ff i ff cult time.
SSomeone left ff groceries at our back
ddoor, along with this recipe. WWWeeeeee WWWWWW reeeee-
mmembered their kindness eeeeeevvvvvveeerrrryyyyyy
ttime we ate these tacos.
Jennnniife ff r has adj d usted the reecccccciiiipppppee
tto ssuuuit ttthe hustle and bustle of hhhhheeeerrrrr
oowwnn hhhoouusseehold. But theyree aassssss
gggoooodd aass eevveerr!! sshhee ssayyss.. OOuurr jjuuddggeess
ttthhoouugghht sso,, ttoooo,, aawwaaarrrdddiinngg JJJeeennn--
nnniiffee ffff rrss rreecciippee tthhhee $$$550000 GGrraannnddd PPPrriiizzeee
iiiinnnn oooouuurr 30--MMMMiiiinnnuuuuttteee Entrreeeess ccoonntteesstt..
I love this recipe because the
kids can help prepare it, says Jen-
nife ff r, who lives in Delton, Michi-
gan with her husband, Brent, an
electrician, and their three chil-
drenAndrew, 13; Michaela, 11;
and Carson, 8.
The tacos are fi ff lling, and you
can easily make them ahead ooff
time fo ff r a buff ff e ff t-sttyylle meal,, sshhheee
adds. Keeppp thhe fl ff attbbrreeaaddss wwaarrmmmm,,,
tttthe meat mmiiiixxxxxttttuuurree in aa ssllooww cccooooookkkeeerrr,,
ttttthhhe topppiinngggggssss iiiiinnnn bboowwllss, tthheee sssaaauuuccceeee iinnn
aaaaa ppiittcchheerr ooorrrrr ssqqqquuuuuuiirrtt bboottttlllee,, aaannndddd llleett
ppppeeooppllee sseerrrrrrvvvvvveeee tthheemmmmssseellvveess...
SShhee aaalllsssoooo llliiikkkeesssss tttttoooo cccooooookkk fffooo fff rrr ccchhhuuurrcccchh
fffuuu fff nnnnnccccttttiiiooonnss aannndd ppoottttlllluucckkksss.. II mmmaayy uussee
mmmyyy pppprriiizzeee mmmoonneey foo ff rr aaa nnneeewww rrraaannngggee. III
wweeeaarr tthhheeemmmm oouutt ssiinnncee II ccooookk aa llllooootttt!!!
JENNIFERS TIPS
>>You can use
any kind of bean
for the meat
mixture and
experiment
with different
cheeses
Monterey jack
works great!
>>Keep the pan
relatively dry
when cooking
the rolled-out
biscuits. They
should have
browned spots
on them but not
be burnt.
top-notch tacos
ENTER
OUR NEXT
CONTEST!
fflllaaaattttbbbbbrrrreeeeaaaaddddd tttttaaaaccccoooosss wwwiiittthhh
rraaannnncccchhhh ssssoooouuuuurrrr ccccrrrreeeeaaaammmm
ggllaazzzzeeeedddd sssshhhhhrrrriiiimmmmpppp &&&& aaaasssspppppaaaaarrrrraaaaaagggggguuuusss
hhiiss ffaaa ff voorrritteee rraaaavvvvvviiiiiooooollllllliiiiii aasiaaannn bbuuurrrrggggggeeeeeeeerrrrrrsssssss
2nd
prize
3rd
prize
runner
up
grand
prize
tasteofh ff ome.com tasteofh ff ome.com
tasteofh ff ome.com
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8 oz. uncooked whole
wheat angel hair pasta
1 Tbsp. cornstarch
3/4 cup water
1 Tbsp. soy sauce
1 Tbsp. honey
1 lb. uncooked large
shrimp, peeled and
deveined
3 tsp. peanut or canola
oil, divided
1 tsp. sesame oil
1 lb. fresh asparagus,
trimmed and cut into
2- to 3-in. lengths
1 Tbsp. minced fresh
gingerroot
1/4 tsp. crushed red
pepper flakes
1 Tbsp. sesame seeds
PREP/TOTA TT L TIME: 30 MIN.
YIELD: 4 SERVINGS
Cook pasta according to package directions. In a small bowl, com-
bine the cornstarch, water, r soy sauce and honey until smooth; set
aside.
In a large skillet or wok, stir-fry shrimp in 1 tsp. peanut oil and the
sesame oil until shrimp turn pink. Remove and keep warm.
Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the
ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes
longer or until asparagus is crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Add shrimp; heat through.
Drain pasta; serve with shrimp mixture.
YIELD: 4 SERVINGS
2 pkg. (8.8 oz. each)
refrigerated pumpkin
ravioli or ravioli of your
choice
1-2/3 cups sliced baby
portobello mushrooms
1 small onion, finely
chopped
4 thin slices prosciutto
or deli ham, chopped
1 tsp. olive oil
1/2 tsp. minced fresh
sage
2 cups half-and-half
cream
1/2 cup frozen peas,
thawed
2 Tbsp. grated
Parmigiano-Reggiano
cheese
1/4 tsp. salt
1/4 tsp. pepper
Cook ravioli according to package directions. Meanwhile, in a large
skillet, saute the mushrooms, onion and prosciutto in oil until
vegetables are tender. Add sage; cook 1 minute longer. Stir in
cream. Bring to a boil over medium heat. Reduce heat; simmer,
uncovered, for 8-10 minutes or until slightly thickened.
Stir in the peas, cheese, salt and pepper; heat through. Drain
ravioli; toss with sauce.
2 Tbsp. soy sauce
1 Tbsp. sesame oil
chestnuts, drained and
chopped
1 cup fresh bean sprouts
1/2 cup finely chopped
fresh mushrooms
1 celery rib, finely
chopped
4 green onions, finely
chopped
1 tsp. pepper
1/2 tsp. salt
2 lbs. ground beef
4 tsp. canola oil
1/2 cup mayonnaise
1 Tbsp. prepared wasabi
8 sesame seed
hamburger buns, split
3 cups shredded Chinese
or napa cabbage
In a large bowl, combine the first nine ingredients. Crumble beef
over mixture and mix well. Shape into eight patties.
In two large skillets, cook burgers in oil over medium heat for 5-6
minutes on each side or until a meat thermometer reads 160.
Meanwhile, combine mayonnaise and wasabi; spread over buns.
Serve burgers on buns with cabbage.
YIELD: 8 SERVINGS
1 cup (8 oz.) sour cream
2 tsp. ranch salad
dressing mix
1 tsp. lemon juice
1-1/2 lbs. ground beef
1 can (15 oz.) pinto
beans, rinsed and
drained
1 can (14-1/2 oz.) diced
tomatoes, undrained
1 envelope taco
seasoning
1 Tbsp. hot pepper
sauce
1 tube (16.3 oz.) large
refrigerated buttermilk
biscuits
Optional toppings:
sliced ripe olives,
shredded lettuce and
cheddar cheese
YIELD: 8 SERVINGS
In a small bowl, combine the sour cream, dressing mix and lemon
juice; chill until serving.
In a large skillet, cook beef over mediumheat until no longer pink;
drain. Add the beans, tomatoes, taco seasoning and pepper sauce;
heat through.
Meanwhile, roll out each biscuit into a 6-in. circle. In a small non-
stick skillet over medium heat, cook each biscuit for 30-60 sec-
onds on each side or until golden brown; keep warm.
To TT serve, spread each flatbread with 2 Tbsp. ranch sour cream; top
each with 2/3 cup meat mixture. Sprinkle with toppings if desired.
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YIELD: 8 SERVINGS
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-1/3 cups uncooked
long grain rice
1 large onion, halved
and sliced
1 medium green pepper,
sliced
1 medium sweet red
pepper, sliced
2 tsp. olive oil
1 can (28 oz.) diced
tomatoes, undrained
3 bay leaves
1 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. pepper
1/4 tsp. hot pepper
sauce
2 cans (15-1/2 oz. each)
black-eyed peas, rinsed
and drained
3/4 lb. fully cooked
andouille or Italian
sausage links, sliced
1/4 cup minced fresh
parsley
Cook rice according to package directions. Meanwhile, in a large
skillet, saute onion and peppers in oil for 4 minutes. Add garlic;
cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika,
thyme, pepper and pepper sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and
sausage; heat through. Discard bay leaves. Serve with rice. Sprin-
kle each serving with parsley. yy
tasteofh ff ome.com
Cut each biscuit into fourths; set aside.
In a large saucepan, saute onion and green pepper in oil until
tender. Stir in the chicken, broth, mushrooms, bouillon granules,
parsley, yy sage, rosemary and pepper.
Bring to a boil. Reduce heat; add biscuits for dumplings. Cover
and simmer for 10 minutes or until a toothpick inserted near the
center of a dumpling comes out clean (do not lift ff cover while
simmering).
6 individually frozen
biscuits
1/4 cup chopped onion
1/4 cup chopped green
pepper
1 Tbsp. olive oil
4 cups shredded cooked
rotisserie chicken
2 cans (14-1/2 oz. each)
reduced-sodium chicken
broth
1 can (4 (( oz.) mushroom
stems and pieces,
drained
1 tsp. chicken bouillon
granules
1 tsp. minced fresh
parsley
1/2 tsp. dried sage
leaves
1/4 tsp. dried rosemary, yy
crushed
1/4 tsp. pepper
YIELD: 6 SERVINGS
/
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8 oz. uncooked
spaghetti
THAI SALAD DRESSING:
/2 cup rice vinegar
1/3 cup peanut or canola
oil
2 Tbsp. lime or lemon
juice
1 Tbsp. sugar
1-1/2 tsp. minced fresh
gingerroot
1-1/2 tsp. hot pepper
sauce
1-1/2 tsp. soy sauce
1 tsp. salt
1/2 tsp. crushed red
pepper flakes
SALAD:
1 pkg. (5 oz.) spring mix
salad greens
1 small sweet red
pepper, thinly sliced
4 green onions, chopped
1 lb. deli roast beef, ff cut
into strips
2 Tbsp. chopped salted
peanuts, optional
YIELD: 6 SERVINGS
Cook spaghetti according to package directions. Meanwhile, in a
small bowl, whisk the dressing ingredients.
Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing.
Place in a large serving dish.
In a large bowl, combine the salad greens, red pepper and onions.
Drizzle with remaining dressing; toss to coat. Arrange lettuce
mixture over spaghetti. To TT p with roast beef; sprinkle with peanuts
if desired.
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1/2 lb. uncooked chorizo
or bulk spicy pork
sausage
4 tomatillos, husks
removed, chopped
1 cup uncooked long
grain rice
1/4 cup chopped celery
leaves
1/4 cup chopped carrot
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chicken broth
1/2 lb. uncooked
medium shrimp, peeled
and deveined
1/4 cup crumbled queso
fresco or diced part-
skim mozzarella cheese
2 tsp. minced fresh
cilantro
Crumble chorizo into a large skillet; add tomatillos. Cook over
medium heat for 6-8 minutes or until meat is fully cooked. Add
the rice, onion, celery leaves, carrot, garlic powder and pepper;
cook and stir for 2 minutes.
Add broth; bring to a boil. Reduce heat; cover and simmer for 10
minutes. Stir in shrimp; cover and cook 5 minutes longer or until
shrimp turn pink and rice is tender. Sprinkle with cheese and
cilantro.
YIELD: 4 SERVINGS
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1 can (15 oz.) black
beans, rinsed and
drained
1 egg, beaten
1 cup shredded zucchini
1/2 cup dry bread
crumbs
1/4 cup shredded
Mexican cheese blend
2 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
2 Tbsp. olive oil
SALSA:
2 medium tomatoes,
chopped
1 small green pepper,
chopped
3 Tbsp. grated chocolate
1 green onion, thinly
sliced
cilantro
1 Tbsp. lime juice
1 to 2 tsp. minced
chipotle pepper in
adobo sauce
1 tsp. honey
YIELD: 6 SERVINGS (1-1/4 CUPS SALSA) A
In a small bowl, mash beans. Add the egg, zucchini, bread crumbs,
cheese, chili powder, salt, baking powder and cumin; mix well.
Shape into six patties; brush both sides with oil. Place on a baking
sheet.
Broil 3-4 in. from the heat for 3-4 minutes on each side or until
a thermometer reads 160.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve
with black bean cakes.
YIELD: 5 SERVINGS
2 cups water
1 cup Israeli couscous
2 medium carrots, sliced
1 plum tomato, chopped
2 cans (19 oz. each)
ready-to-serve tomato
soup
1 can (15 oz.) black
beans, rinsed and
drained
1 pkg. (10 oz.) frozen
chopped spinach,
thawed and squeezed
dry
basil or 1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried marj r oram
1/4 tsp. pepper
Shredded Parmesan
cheese
In a large saucepan, bring water to a boil. Stir in the couscous,
carrots, tomato, onion andgarlic. Bringtoa boil. Reduce heat; simmer, rr
uncovered, for 10-15 minutes or until tender and water is absorbed.
Stir in the remaining ingredients; heat through. Sprinkle with
cheese.
Nutrition Facts: 1-1/2 cups (calculated without cheese) equals 309 calories, 2 g fa ff t (trace saturated
fa ff t), 0 cholesterol, 879 mg sodium, 60 g carbohydrate, 10 g fiber, rr 14 g protein.
Editors Note: Yo YY u may substitute 1 cup quick-cooking barley for the couscous if
desired.
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YIELD: 3 SERVINGS
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1 cup instant brown rice
1 can (11 oz.) mandarin
oranges
1/4 cup chopped
cashews
1/4 cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. teriyaki sauce
3/4 lb. boneless skinless
chicken breasts, cut into
1/2-in. pieces
1 Tbsp. canola oil
1/2 cup chopped bok
choy
1/4 cup minced chives
Cook rice according to package directions. Meanwhile, drain the
oranges, reserving 1/2 cup oranges and 2 Tbsp. juice (save re-
mainder for another use).
In a small bowl, combine the cashews, broth, soy sauce, teriyaki
sauce and reserved juice; set aside. In a large wok or skillet, stir-fry
chicken in oil until no longer pink. Add cashew mixture; cook 1
minute longer. Add the bok choy, yy chives and reserved oranges;
cook and stir for 2 minutes.
Fluff ff rice with a fork; serve with chicken mixture.
Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan;
flatten dough and build up edges slightly. yy Bake at 425 for 8-10
minutes or until lightly golden brown.
Meanwhile, in a large skillet, saute kielbasa in butter until browned.
Spread mashed potatoes over crust. To TT p with sauerkraut, kielbasa,
cheese and caraway seeds. Bake for 10-15 minutes or until golden
brown.
1 tube (13.8 oz.)
refrigerated pizza crust
1 lb. smoked kielbasa or
Polish sausage, cut into
1/4-in. slices
2 tsp. butter
2 cups left ff over or
refrigerated mashed
potatoes
1 cup sauerkraut, rinsed
and well drained
1 cup (4 (( oz.) shredded
cheddar cheese
1 tsp. caraway seeds
YIELD: 6 PIECES
advertisement
BRING THE FAMILY HOME
FOR THANKSGIVING
Good food, family and friends
and a big helping of fun are
the key ingredients of a perfect
holiday weekend. Bring the
family together with the savory
taste of Jimmy Dean fresh
sausage. See our recipes and
tips on the following pages.
Share your
recipes for a
chance to win
$2,500!
Jimmy Dean
Sausage
Recipe
Contest!
TH_JimmyDean_0824.indd 1 8/24/09 2:55:46 PM
I like to use maple-avored pork sausage
for a nice twist. And cooking the squash in the
microwave means I can have this entree done in
minutes and still enjoy the festivities.
t4#VSOT
Sausage-Stuffed Acorn Squash

EASY DOES IT:
Split your menu for the big meal and the weekend
into shopping lists for buy-early/make-ahead dishes
and last-minute specialties. If anyone offers to bring
a dish, say yes!

KID STUFF:
Let the kids lend a hand by setting the table, making
place cards and helping with easy recipes, like
Jimmy Dean Sausage Cheese Balls.

MAKEAHEAD SHORTCUTS:
Make your appetizers, side dishes and desserts a
couple of days ahead; on Thanksgiving Day, just
reheat. Stock the freezer with casseroles you
can bake or microwave throughout the weekend.

GAME DAY:
Let the football fans camp out by the TV, but make
sure to have some fun alternatives for non-fans
with holiday movies and board games.
Ive been making this family favorite for years! Were
going to someone elses house this year, and my family STILL
wants this stu ng for later. Highly recommend this recipe
easy to make, healthy and full of avor!
t-$IBTF
Sausage Stufng
My whole family loves these! For the kids, I use regular
mild cheddar cheese instead of sharp so they are
slightly sweeter tasting. Very good for an appetizer or for
breakfast, brunch or even just a snack!
t.BSZ)BSQFS
Sausage Cheese Balls
advertisement
The addition of jalepeo pepper adds the
perfect touch of avor and spice. One of my
personal favorites!
t3$POOPS
6-Layer Breakfast Casserole
advertisement
How does your family enjoy Jimmy Dean?
The Jimmy Dean Sausage Recipe Contest
Share your favorite recipe for a delicious Breakfast, Appetizer or Entre & Stufng
dish using Jimmy Dean fresh sausage for your chance to win:
$2,500 cash
Jimmy Dean sausage for a year
And be featured in the April/May issue of Taste of Home
Three 1st place winners will be chosen, one for each category.
Easy to enter:
Enter online at TasteofHome.com/sausagecontest or by mail to:
Jimmy Dean Sausage Recipe Contest, 5400 S. 60th St, Greendale, WI 53129.
For complete details and contest rules, visit TasteofHome.com/sausagecontest.
Entry period: September 21-November 20, 2009
Tear out and try the easy-to-make crowdpleasers on the recipe cards opposite, then share yours for a chance to win $2,500!
For more great recipe ideas for the holidays and every day, go to JimmyDean.com
TIPS FOR A
THANKSGIVING
WEEKEND
THATS EASY
& DELICIOUS
TH_JimmyDean_0824.indd 2-3 8/24/09 2:56:00 PM
I like to use maple-avored pork sausage
for a nice twist. And cooking the squash in the
microwave means I can have this entree done in
minutes and still enjoy the festivities.
t4#VSOT
Sausage-Stuffed Acorn Squash

EASY DOES IT:
Split your menu for the big meal and the weekend
into shopping lists for buy-early/make-ahead dishes
and last-minute specialties. If anyone offers to bring
a dish, say yes!

KID STUFF:
Let the kids lend a hand by setting the table, making
place cards and helping with easy recipes, like
Jimmy Dean Sausage Cheese Balls.

MAKEAHEAD SHORTCUTS:
Make your appetizers, side dishes and desserts a
couple of days ahead; on Thanksgiving Day, just
reheat. Stock the freezer with casseroles you
can bake or microwave throughout the weekend.

GAME DAY:
Let the football fans camp out by the TV, but make
sure to have some fun alternatives for non-fans
with holiday movies and board games.
Ive been making this family favorite for years! Were
going to someone elses house this year, and my family STILL
wants this stu ng for later. Highly recommend this recipe
easy to make, healthy and full of avor!
t-$IBTF
Sausage Stufng
My whole family loves these! For the kids, I use regular
mild cheddar cheese instead of sharp so they are
slightly sweeter tasting. Very good for an appetizer or for
breakfast, brunch or even just a snack!
t.BSZ)BSQFS
Sausage Cheese Balls
advertisement
The addition of jalepeo pepper adds the
perfect touch of avor and spice. One of my
personal favorites!
t3$POOPS
6-Layer Breakfast Casserole
advertisement
How does your family enjoy Jimmy Dean?
The Jimmy Dean Sausage Recipe Contest
Share your favorite recipe for a delicious Breakfast, Appetizer or Entre & Stufng
dish using Jimmy Dean fresh sausage for your chance to win:
$2,500 cash
Jimmy Dean sausage for a year
And be featured in the April/May issue of Taste of Home
Three 1st place winners will be chosen, one for each category.
Easy to enter:
Enter online at TasteofHome.com/sausagecontest or by mail to:
Jimmy Dean Sausage Recipe Contest, 5400 S. 60th St, Greendale, WI 53129.
For complete details and contest rules, visit TasteofHome.com/sausagecontest.
Entry period: September 21-November 20, 2009
Tear out and try the easy-to-make crowdpleasers on the recipe cards opposite, then share yours for a chance to win $2,500!
For more great recipe ideas for the holidays and every day, go to JimmyDean.com
TIPS FOR A
THANKSGIVING
WEEKEND
THATS EASY
& DELICIOUS
TH_JimmyDean_0824.indd 2-3 8/24/09 2:56:00 PM
SAMPLE ONLY LL
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WORTHEVERY
PENNE!
GRAND PRIZE WINNER
George Schroeder // PORT MURRAY, NJ
Ive been cooking since I was 16,
but this is the first contest Ive en-
tered, says George. Ready in a
jiffy, his flavorful dishthe Time-
saver category finalistwas
voted Grand Prize winner on taste-
ofhome.com.
Both Imelda and I like to cook,
and we usually cook together,
George adds. Even Nicole, 9,
pitches in.
penne gorgonzola
with chicken
PREP/TOTAL TIME: 30MIN.
YIELD: 8 SERVINGS
George Schroeder
PORT MURRAY, NJ
1 pkg. (16 oz.) penne pasta
1 lb. boneless skinless chicken
breasts, cut into 1/2-in. pieces
1 Tbsp. olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 oz.) crumbled
Gorgonzola cheese
6 to 8 fresh sage leaves, thinly
sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano
cheese and minced fresh parsley
Cook pasta according to package
directions.
Meanwhile, in a large skillet over
medium heat, brown chicken in
oil on all sides. Add garlic; cook 1
minute longer. Add wine, stirring
to loosen browned bits from pan.
Add cream and broth; cook until
sauce is slightly thickened and
chicken is no longer pink. Stir in
Gorgonzola cheese, sage, salt and
pepper; cook just until cheese is
melted.
Drain pasta; toss with sauce.
Sprinkle with Parmigiano-Reg-
giano cheese and parsley.
I love preparing Asian and Italian dishes, says Esther. Now empty nesters, she
and husband Ed have two grown children and four grandkids. Esther is an avid
cook, gardener, artist and writer. Ive been reading Taste of Home since it was
first published, so this is an honor, she adds.
70_tasteofhome.com OCTOBER/NOVEMBER2009
asian-style
baby back ribs
PREP: 1-1/4 HOURS GRILL: 10MIN.
YIELD: 2 SERVINGS
Esther Danielson
SAN MARCOS, CA
1-1/2 lbs. pork baby back ribs
4-1/2 tsp. molasses
1 Tbsp. garlic salt
1 tsp. onion powder
1 tsp. Worcestershire sauce
GLAZE:
1/2 cup reduced-sodium soy
sauce
3 Tbsp. thawed pineapple juice
concentrate
2 Tbsp. rice vinegar
2 Tbsp. hoisin sauce
2 Tbsp. ketchup
1 tsp. lemon juice
1 tsp. whole grain mustard
1 tsp. Worcestershire sauce
1 tsp. minced fresh gingerroot
1/2 tsp. minced garlic
Chopped green onion
Pat ribs dry. Combine the mo-
lasses, garlic salt, onion powder
and Worcestershire sauce; brush
over meat. Place ribs on a rack in
a small shallow roasting pan.
Cover and bake at 300 for 1
hour or until tender.
In a small saucepan, combine the
soy sauce, pineapple juice con-
centrate, vinegar, hoisin sauce,
ketchup, lemon juice, mustard,
Worcestershire sauce, ginger and
garlic. Bring to a boil. Reduce
heat; simmer, uncovered, for 10
minutes or until slightly thickened,
stirring occasionally.
Coat grill rack with cooking spray
before starting the grill. Brush ribs
with some of the glaze; grill over
medium heat for 8-12 minutes or
until browned, turning frequently
and brushing with additional glaze.
Serve remaining glaze on the side.
Garnish with onion.
Finalist, Serves 2
Esther Danielson // SAN MARCOS, CA
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_71
Christines tasty, satisfying stir-fry reflects her lifestyle. I enjoy all kinds of food,
but particularly dishes that are low in calories, fat and carbs, she says. A retired
nurse, Christine likes traveling with husband Steve, writing, walking, working
out and arranging flowers. She has participated in medical missions to Jamaica
and Romania.
mango chicken
with plum sauce
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Finalist, Light
Christine Vaught // SALEM, OR
BEST
LOVED
For more on the
contest, visit
tasteofhome.com/
bestloved
MORE!
italian meatball tortes
PREP: 1--1/4 HOURS + RISING
BAKE: 300MIN.
YIELD: 22 TORTES (6 SERVINGS EACH)
Sandy dd Blessing
OCEAN SHORES, WA WW
1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water
(110 to 115)
3/4 cup warm milk
(110 to 115)
1/4 cup sugar
1/4 cup shortening
1 egg
1 tsp. salt
3-1/2 to 4 cups all-purpose flour
MEAT AA BALLS:
1 can (5 oz.) evaporated milk
2 eggs, beaten
1 cup quick-cooking oats
1 cup crushed saltines
1/2 cup chopped celery
2 tsp. salt
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. pepper
3 lbs. ground beef
FILLING:
1 can (15 oz.) crushed
tomatoes
1/3 cup grated Parmesan cheese
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
1 tsp. minced fresh parsley
1 tsp. salt
1-1/2 cups (6 oz.) shredded
part-skim mozzarella cheese
Dissolve yeast in water. Beat in
milk, sugar, shortening, egg, salt
and 2 cups flour until smooth. Stir
in enough remaining flour to form
a soft ff dough.
Tu TT rn onto a floured surfa ff ce; knead
until smooth. Place in a greased
bowl, turning to grease top. Cover
and let rise until doubled, 1 to 1-1/2
hours.
Combine the first 10 meatball in-
gredients; crumble beef over mix-
ture and mix well. Shape into
1-1/2-in. balls. Fully cook in
batches over medium heat.
In a saucepan, simmer tomatoes
and onion for 10 minutes or until
slightly thickened. Stir in Parme-
san, herbs and salt.
Punch dough down; divide into
thirds. Roll two portions into 11-in.
circles; line the bottoms and press
partially up the sides of two
greased 9-in. springform pans. Roll
third portion into a 12-in. x 10-in.
rectangle; cut into twelve 1-in.-
wide strips.
Place meatballs in crusts; top with
tomato mixture and mozzarella.
Make lattice crusts with dough
strips; trim and seal edges. Cover
and let rise 30 minutes. Bake at
350 for 30-35 minutes or until
golden brown. Cut into wedges.
Sandy often makes this from-scratch entree for special occasions. I love cooking
for my family, she says. Anticipating a dinner like this, its no wonder her five
children and their families love coming to see Sandy and husband John. They live
on a lake near the Pacific Ocean and enjoy boating, fishing and clam digging.
Finalist, Classic
Sandy Blessing // OCEAN SHORES, WA
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F O F O F O F O F O F O F O F O F OO F OOOO F O F O R R RRR R RRR RRR RRRRRRR C R C R C R C R C R C R C R C R C R C R C R C RRR C R CCC RRR C R C R A N AA N A N A N A N A N A N A N A N A N A N A N A N N AA N A N A N B E B E B E B E BB E B E B EE B E B E B E B E BB E B E B E BB EE R R R R R R R R R R R R R R RR R R R R R RR RRR R R R R Y - Y - Y - Y - Y - Y - Y - Y - YYY - Y - YY - YY - YYYY - P I P I P I P I P I I P I P I I P I PP I I PPP I PPP I I P I I P I N E N E N E N E N E N E NN E NN E N E NN E NNNN E E NN A P A P A P A P P A P AA P A P PP A P A P AA P AA PP A P A P PP P L P L P L P L P L P L P L P L P L P L L P L PPP L P L L P L P L PPP L EEEE E EE E EEEE E EEEEEEE M I M I M I M I M I M I M I M I M I M I M I M I MMMMM I I MMMM N I N I N I N I N I NNNN I N I N I N I NN II NN I NN S S S SSSSS S SSSS SS A N A N A N A N A N A N A N A N A N A N AA N A NN A N A N A N A N A N A D DDDD DD DDDDDDDDDDD D O T O T O T O T O T O T O T OOOOOOO T T OOOOOO T O T OO H E H E H E H E H E H E H E H E H E H E H E EE H E H E E HH E EEEEE H RR R R R R RRRR RRRRRRRR G R GG R G R G R G R G R G RR G R GG R G R G R G R GG R GG R E A E A E A E A E A E A E A E A E A E AAA E A E A E AAAAA TT T T TTTTTTTTTTTT H O H O H O H O H O H O H O H O H O H O H O H O O H O HH O H O H O O H O HHHH L I L I L I L I L I L I L II L I L I L I LL I LLLL I LLL I D A D A D A D A D A D A A D A D A A D A D A A D A D A D A D A D A D A AAAAA D A Y Y YY YY Y YYYYYYYYY RR E R E R E R E R E R E RRR E R E R E RR E R E RRR E R E R E R E C I CC I C I C I CC I C I C I C I CC I CC I C I C II CCC I C P E P E P E P E P E P EE P E P E P E P EE P E PP E PP EE P S S SS S SSS S SSSSSSSSSSS V I V I V I V I V I V I VV I V I VVVVVVVVV S I S I S I S I S I S I S I S I S I S I SS I S I S II T T TTTTTTT T TT TTTT D E D E D E D E D E DD EE D E D EE D E D E D E DDD EEEE S S S S S S S S S SS S S S S S S S S S S S S S S S S SS SS S SSS S SSS E R EE R EE R E R R E R EE R R E R E R E R EE R EE R R E R E R E R E T . T . T . T . T . T . T . T . T . T . TT . TTTT . TTTT C O C O C O C O C O C O C O CC O C O C O C O C O C OO C O CC OOO C OOOO MMMMMMMMMMMMMMMMM
Prepare and bake cake mix accord-
ing to package directions for cup-
cakes; cool completely on wire racks.
In a large microwave-safe bowl,
combine marshmallows and 2
Tbsp. water. Microwave, uncov-
ered, on high for 1-1/2 to 2 minutes
or until melted, stirring every 30
seconds. Stir in three-fourths of
the sugar; turn onto a work surface
coated with 3 Tbsp. shortening.
Knead until smooth and pliable,
gradually adding remaining sugar
and shortening. If necessary, moist-
en with remaining water. Wrap
fondant in plastic wrap to prevent
it from drying out.
To decorate, set aside 1/4 cup
frosting. Tint remaining frosting
blue; frost cupcakes.
For directions on making the
cupcake toppers, see page 78.
EDITORS NOTE: This recipe was tested in a
1,100-watt microwave. This recipe was tested
with Kraft brand marshmallows.
fright
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moreee wiii ww thhh
thhhese spppooookyyy kk
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nght
sugar ghost cupcakes
PREP: 3 HOURS
BAKE: 20MIN. + COOLING
YIELD: 2 DOZEN
Mysie Sabin // FRANKLIN, WI
A group of neighbor kids helped me
make these cupcakes for a bake sale,
though I have no doubt that most of
the treats never made it that far!
1 pkg. (18-1/4 oz.) chocolate
cake mix
FONDANT:
1 pkg. (16 oz.) miniature
marshmallows
4 to 5 Tbsp. water
1 pkg. (2 lbs.) confectioners
sugar
1/2 cup shortening
DECORATING:
1 can (16 oz.) vanilla frosting
Blue, orange and green paste
food coloring
Miniature peanut butter cups
Malted milk balls
Clear vanilla extract
76_taste tt of ee ho ho hommm ff e mm .commm OOOCTOOOBBBEEERRR/// RRRR NNN // OOOVVV O E VVVV MMMBER2009
TOH FIELDEDITOR
SUGAR GHOST
CUPCAKES
RECIPE ON PAGE 76
Remove from the heat. Stir in
vanilla and food coloring (about 1
tsp. yellow and 9 drops red) until
blended. Immediately pour over
popcorn and stir until coated.
When mixture is cool enough to
handle, quickly shape into 3-1/2-in.
balls, dipping hands in cold water
to prevent sticking.
Cut triangles and rectangles from
candy bars for pumpkin eyes,
noses and mouths. In a small bowl,
combine the frosting with 5 drops
of yellow and 3 drops of red food
coloring; attach fa ff cial features with
frosting. Attach a spearmint leaf to
the top of each.
leg bones
YIELD: 2 DOZEN
Summer Jones
PLEASANT GROVE, UT
Kids can help out with these bone-
chilling breadsticks because theyre
so simple and fun to do. Enjoy them
with a favorite soup, stew or chili.
2 tubes (11 oz. each) refrigerated
breadsticks
1/2 tsp. seasoned salt
1/2 tsp. pepper
Unroll and separate breadsticks; tie
each end into a knot. Place on un-
greased baking sheets. Brush with
butter and sprinkle with seasoned
salt and pepper.
until golden brown.
Nutrition Facts: 1 breadstick equals 83 calories, 3 g fa ff t
(2 g saturated fa ff t), 4 mg cholesterol, 227 mg sodium,
13 g carbohydrate, trace fiber, 2 g protein.
Diabetic Exchange: 1 starch.
jack-o-lantern
popcorn balls
PREP: 30MIN.
COOK: 30MIN. + COOLING
YIELD: 8 SERVINGS
Melissa Hayes // // HUNDRED, WV
4 qt. popped popcorn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1 tsp. white vinegar
1/2 tsp. salt
Ye YY llow and red food coloring
2 to 3 milk chocolate candy bars
(1.55 oz. each)
1/4 cup vanilla frosting
8 candy spearmint leaves
Place popcorn in a roasting pan;
keep warm in a 200 oven.
In a large heavy vv saucepan, combine
the sugar, rr water, rr corn syrup, vinegar
and salt. Cook over medium heat
until a candy thermometer reads
250 (hard-ball stage).
arach-namole
PREP/TOTAL TIME: 30MIN.
YIELD: 2-1/2 CUPS
Kenna Jo Lambertsen
TRAER, IA
Everyone will get caught up in this appetizing
web, so have plenty of tortilla chips on hand.
Feel free to substitute your favorite home-
made or purchased guacamole.
3 medium ripe avocados, peeled and
pitted, divided
2 plum tomatoes, quartered and seeded
1 small onion, cut into wedges
2 Tbsp. lime juice
1 Tbsp. taco seasoning
1 garlic clove, peeled and halved
3/4 cup sour cream, divided
1 large ripe olive
1 colossal ripe olive
Black paste food coloring
Tortilla chips
In a food processor, combine two avoca-
dos, tomatoes, onion, lime juice, taco sea-
soning and garlic. Cover and process until
smooth.
In a small bowl, mash the remaining avo-
cado with a fork. Stir into the pureed mix-
ture. Spread onto a 10-in. plate.
Place 1/2 cup sour cream in a heavy-duty
resealable plastic bag; cut a small hole in
corner of bag. Pipe thin concentric circles
1 in. apart over guacamole. Beginning with
the center circle, gently pull a toothpick
through circles toward outer edges. Wipe
toothpick clean. Repeat to complete web
pattern.
Pipe small dots for eyes on the large olive;
place near center of the spider web. Place
colossal olive behind the face. Add food
coloring to the remaining sour cream;
place in a heavy-duty resealable plastic
bag. Cut a small hole in corner of bag.
Pipe four legs on each side of spider body.
Pipe a black line around outer edge of the
web. Serve with chips.
BIG APRICOT TASTE
/
T
M
/
T
h
e
J
.
M
.
S
m
u
c
k
e
r
C
o
m
p
a
n
y
SUGAR FREE
Whats bigger than our

range of delicious fruits
to choose from? The joy
of knowing that every
serving is Sugar Free.
Find your favorites at
smuckers.com or call
1-888-550-9555 for
a store near you.
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_81
/TM/ The J.M. Smucker Company
SMUCKERS
HAS A FLAVOR
FOR EVERY
TASTE BUD.
pizza snake
PREP: 20MIN. BAKE: 25 MIN.
YIELD: 5 SERVINGS
Jen Spaeth // // OZARK, MO
Once your snake is filled, rolled and
shaped, let the kids paint it. The
bread will bake up colorful, yummy
and just creepy enough to satisfy the
boys and ghouls.
1 tube (11 oz.) refrigerated crusty
French loaf
1 jar (14 oz.) pizza sauce, divided
1 cup (4 (( oz.) shredded part-skim
mozzarella cheese
1 cup sliced fresh mushrooms
25 slices pepperoni
1 egg, beaten
Assorted food coloring
New paintbrushes
Unroll the French loaf dough into
a large rectangle; spread with 1 cup
pizza sauce to within 1 in. of edges.
Sprinkle with cheese and mush-
rooms. Cut a forked tongue from
a pepperoni slice; refrigerate. Layer
remaining pepperoni over cheese
and mushrooms.
Roll up jelly-roll style, starting with
a long side; pinch seam to seal and
tuck ends under. Place seam side
down on a greased baking sheet
and shape like an S. Divide egg
among several small bowls; tint
with food coloring as desired. Paint
snake as desired with egg wash.
until golden brown. Cut a small
hole for the mouth; insert pepper-
oni tongue. Wa WW rm remaining pizza
sauce; serve on the side.
swamp juice a la slime
PREP: 25 MIN. + FREEZING
YIELD: 10 SERVINGS (2 QT. TT)
Melisa Ann Beier // // HOWELL, MI
1/2 cup light corn syrup
Green paste food coloring
5 cups unsweetened pineapple
juice
2 cups white grape juice
2 drops yellow food coloring,
optional
1 cup club soda, chilled
Fresh pineapple slices, optional
Refrigerate 10 champagne flutes
or cocktail glasses until chilled. In
a small bowl, combine corn syrup
and green food coloring; dip rims
of chilled glasses into mixture. Tu TT rn
glasses upright, allowing mixture to
slightly run down sides of glasses.
Freeze until firm.
In a pitcher, combine the pineapple
juice, grape juice and yellow food
coloring if desired. Refrigerate until
chilled.
Just before serving, stir club soda
into juice mixture. Pour juice into
prepared glasses; garnish with
pineapple if desired.
BOO!
For more fun Hal-
loween recipes and
party ideas, visit
tasteofhome.com/
halloween
MORE!
Goo oozing
downthe
sides of the
eerie wine
glasses make
this fruity
drink perfect
for any
Halloween
party.
2009 S.C. Johnson & Son, Inc. All Rights Reserved.
2009 Taste of Home Media Group. All Rights Reserved.
www.ziploc.com
Chicken Rice Casserole
Sunday Night Tuesday Lunch
Pasta Primavera
Plan. Prepare. Rel ax.
Behind every easy meal is a smart solution.
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100. Box Tops For Education is a registered
trademark of General Mills, used with
permission. 729198
MANUFACTURERS COUPON EXPIRES FEBRUARY 28, 2010
$
1
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off any TWO (2)
Ziploc
Brand Bags
off any TWO (2)
Ziploc
Brand Containers
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100. Box Tops For Education is a registered
trademark of General Mills, used with
permission. 729198
MANUFACTURERS COUPON EXPIRES FEBRUARY 28, 2010
$
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make it easy to store food while locking
in freshness! Theyre leak resistant and
are great for prepping vegetables!
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come with an expandable bottom that
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it is easy to fill and great for bulky items.
Ziploc
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food and money.
tasteofhome.com/ziplocfallideas
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Expires: 1/31/10
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A CUT
ABOVE
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dddddddddddddddddddddddddddddddddddrrrrrrrrrrrrrrrrrrrreeeeeeeeeeeeeeeeeeeeeeaaaaaaaaaaaaaaaaaaammmmmmmmmmmmmmmmmmmyyyyyyyyyyyyyyyyyyyyyyyyy dddddddddddddddddeeeeeeeeeeeeessssssssssssssssssseeeeeerrrrrrrrrrrrtttttttsssss iiiiisssss wwwwwwwwwoooooooooooorrrrrrrrrtttttthhhhhhhhhh eeeeeeeeeevvvvvvvvveeeeeeerrrrrrryyyyyyyy mmmmmmiiiiiiiinnnnnnnnnnnuuuuuuuuuutttttttttteeeeeeeeee
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn tttttttttttttttttttttttttttttttttttttttttttttttttttthhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittttttttttttttttttttttttttttttttttccccccccccccccccccccccccccccchhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnngggggggggggggggggggggggguuuuuuuuuuuuuaaaaaaaaaaaaaaarrrrrrrrrrrrrrraaaaaaaaaaaaaaaaaaaannnnnnnnnnnnnnnnnnnntttttttttttttttttttttteeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeedddddddddddddddddddddddddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!
Just because you dont live near
a bakery doesnt meanyou have to go
without cheesecake.
Hedy Lamarr // ACTRESS
86_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELDEDITOR
aunt ruths famous
butterscotch
cheesecake
PREP: 30MIN.
BAKE: 65 MIN. + CHILLING
YIELD: 12 SERVINGS
Tr TT isha Kruse // // EAGLE, ID
1-1/2 cups graham cracker
crumbs
1 can (14 oz.) sweetened
condensed milk
3/4 cup cold milk
1 pkg. (3.4 oz.) instant
butterscotch pudding mix
3 pkg. (8 oz. each) cream cheese,
soft ff ened
3 eggs, lightly beaten
Whipped cream and crushed
butterscotch candies, optional
Place a greased 9-in. springform
pan on a double thickness of
heavy-duty foil (about 18 in.
square). Securely wrap foil around
pan. In a small bowl, combine
cracker crumbs and sugar; stir
in butter. Press onto the bottom
of prepared pan. Place pan on a
baking sheet. Bake at 325 for 10
minutes. Cool on a wire rack.
In a small bowl, whisk the milks
and pudding mix for 2 minutes. Let
stand for 2 minutes or until soft ff -set.
Meanwhile, in a large bowl, beat
cream cheese until smooth. Beat
in pudding and vanilla. Add eggs;
beat on low speed just until com-
bined. Pour over crust. Place
springform pan in a large baking
pan; add 1 in. of hot water to larger
pan.
until center is almost set and top
appears dull. Remove springform
pan from water bath. Cool on a
wire rack for 10 minutes. Carefully
run a knife around edge of pan to
loosen; cool 1 hour longer. Refrig-
erate overnight. Garnish with
whipped cream and butterscotch
candies if desired.
pumpkin walnut
cheesecake
PREP: 40MIN.
BAKE: 1-1/2 HOURS + CHILLING
YIELD: 12 SERVINGS
Susan Garoutte
GEORGETOWN, TX
2 cups graham cracker crumbs
1/4 cup sugar
FILLING:
soft ff ened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy vv whipping cream
1 tsp. ground cloves
TOPPING:
6 Tbsp. butter, soft ff ened
1 cup packed dark brown sugar
1 cup chopped walnuts
pan. In a small bowl, combine
cracker crumbs and sugar; stir in
butter. Press onto the bottom and
1 in. up the sides of prepared pan.
MyAunt
Ruthmade
this cheese-
cake often;
many times I
would help
her.
Trisha Kruse
EAGLE, ID
Cheesecakes cut easily with a hot, sharp knife. To keep the knife hot, fill a tall
pitcher or vase with hot tap water deep enough to cover the knife blade.
After each cut, dip the knife into the hot water and dry it using a clean towel
before making the next cut.
Once a
cheesecake is
fully baked, it
should still look
moist and wiggly
in the center. It
will firm up as
it cools.
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CCCCCCHHHHEEEEEEEEEEEEEESSSSEEEECCCAAAKKKKEEEEEEEE
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_87 TOH FIELD EDITOR
In a large bowl, beat cream cheese
and sugars until smooth. Beat in the
pumpkin, cream, cinnamon and
cloves until blended. Add eggs;
beat on low speed just until com-
bined. Pour over crust. Place spring-
form pan in a large baking pan; add
1 in. of hot water to larger pan.
Bake at 325 for 1 hour. For top-
ping, in a small bowl, combine but-
ter and brown sugar. Stir in walnuts.
Carefully sprinkle over hot cheese-
cake. Bake 30 minutes longer or
until center is just set. Remove
springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge
of pan to loosen; cool 1 hour
longer. Refrigerate overnight.
pina colada
cheesecake
PREP: 40MIN.
BAKE: 1-1/4 HOURS + COOLING
YIELD: 12 SERVINGS
Peggy Key // // GRANT, TT AL
I came across this recipe several
years ago. I love anything with co-
conut and pineapple, so this is one
of my favorite cheesecakes!
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
FILLING:
3 pkg. (8 oz. each) reduced-fat
cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 Tbsp. milk
3/4 tsp. rum extract
TOPPING:
1/2 fresh pineapple, peeled and
cored
3 Tbsp. apple jelly
Edible blossoms, optional
pan.
In a small bowl, combine cookie
crumbs and coconut; stir in butter.
Press onto the bottom of prepared
pan. Place pan on a baking sheet.
until set and lightly browned. Cool
on a wire rack.
and sugar until smooth. Beat in the
cream of coconut, milk and extract.
Add eggs; beat on low speed just
until combined. Pour over crust.
Place springform pan in a large
baking pan; add 1 in. of hot water
to larger pan.
Bake at 325 for 1-1/4 to 1-1/2 hours
or until center is just set and top
erate overnight.
Thinly slice pineapple; arrange on
cheesecake. Wa WW rm apple jelly;
brush over pineapple. Refrigerate
until chilled. Just before serving,
garnish with blossoms if desired.
EDITORS NOTE: Ve VV rify ff that flowers are edible
and have not been treated with chemicals.
You cant eat

just one slice
of this deluxe
dessert. It
has quickly
become a
family
favorite.
Susan Garoutte
GEORGETOWN, TX
To avoid lumps in your cheesecake batter, the cream
cheese should be at room temperature before you start
mixing. Beat the cream cheese by itself until it is light
and smooth.
Cool your
cheesecake on
a wire rack
away from drafts
to prevent it
from sinking in
the center.
A great place to
cool it is in the
microwave.
88_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV O E VV MBER2009 TOH FIELD EDITOR
peach melba
cheesecake
PREP: 30MIN.
BAKE: 55 MIN. + CHILLING
YIELD: 12 SERVINGS
Hope Gonzalez // // LANCASTER, CA
My high school English teacher gave
me the recipe for this pretty cheese-
cake, and my family loves it!
1-3/4 cups crushed gingersnap
cookies (about 35 cookies)
1 egg white, beaten
3 pkg. (8 oz. each) reduced-fat
cream cheese
1 cup sugar
1 cup (8 oz.) sour cream
1/2 cup all-purpose flour
1/2 cup egg substitute
1 cup frozen unsweetened sliced
peaches, thawed and chopped
1/2 cup raspberry preserves,
warmed
Optional garnish: fresh raspber-
ries and additional peaches and
sugar
In a large bowl, combine the
cookie crumbs, butter and egg
white. Press onto the bottom of a
greased 9-in. springform pan; set
aside.
and sugar until smooth. Beat in the
sour cream, flour and vanilla. Add
egg substitute; beat on low speed
just until combined. Stir in peaches.
Pour over crust. Place pan on a
baking sheet.
until center is almost set. Cool on
a wire rack for 10 minutes. Care-
fully run a knife around edge of
pan to loosen; cool 1 hour longer.
Refrigerate overnight. Spread pre-
serves over the top. Garnish with
raspberries and additional peaches
if desired; sprinkle with sugar.
EDITORS NOTE: Yo YY u may use two whole eggs
instead of egg substitute if desired. Beat the
eggs before adding them to the batter.
If too much air
is incorporated
into your batter,
the cheesecake
will puff up while
baking and sink
in the center.
The texture may
be grainy and air
bubbles can rise
to the surface,
making the top
look uneven.
layered turtle
cheesecake
PREP: 40MIN.
BAKE: 1-1/4 HOURS + CHILLING
YIELD: 12 SERVINGS
Sue Gro rr nholz // // BEAV AA ER DA DD M, WI
1 cup all-purpose flour
1/4 cup finely chopped pecans
6 Tbsp. cold butter
FILLING:
soft ff ened
1 cup sugar
1/4 cup plus 1 tsp. all-purpose
flour, divided
2 Tbsp. heavy vv whipping cream
1-1/2 tsp. vanilla extract
1/2 cup milk chocolate chips,
melted and cooled
1/4 cup caramel ice cream
topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy vv whipping cream
2 Tbsp. chopped pecans
Optional garnish: pecan halves
and additional caramel ice cream
topping
pan on a double thickness of heavy-
duty foil (about 18 in. square).
Securely wrap foil around pan.
In a small bowl, combine the flour,
brown sugar and pecans; cut in
butter until crumbly. yy Press onto the
bottom of prepared pan. Place pan
on a baking sheet. Bake at 325 for
12-15 minutes or until set. Cool on
a wire rack.
and sugars until smooth. Beat in
1/4 cup flour, cream and vanilla.
Add eggs; beat on low speed just
until combined. Remove 1 cup
batter to a small bowl; stir in
melted chocolate until blended.
Spread over crust.
Combine caramel topping and re-
maining flour; stir in pecans. Drop
by tablespoonfuls over chocolate
batter. To TT p with remaining batter.
Place springform pan in a large
baking pan; add 1 in. of hot water
to larger pan.
Bake at 325 for 1-1/4 to 1-1/2 hours
or until center is just set and top
erate overnight.
For ganache, place chips in a small
bowl. In a small saucepan, bring
cream just to a boil. Pour over
chips; whisk until smooth. Cool
slightly, yy stirring occasionally. yy
Spread over cheesecake. Sprinkle
with chopped pecans. Refrigerate
until set. Garnish with pecan halves
and additional caramel topping if
desired.
CHEESECAKE & MORE
When theres a chill in the air, nothing warms the home and spirits like
a tasty baked treat. Our Fall Baking Cookbook is loaded with 197
recipes for cheesecakes, pies, cookies, breads, brownies and more,
plus dozens of handy tips. Look for this delicious softcover edition
through November 30 wherever magazines are sold.
For more easy
cheesecake
ideas, visit
tasteofhome.com/
cheesecakes
MORE!
OCTOBER/ RR N / OV O E VV MBER2009 taste tt of ee hom ff e mm .com_89 TOH FIELDEDITOR
After receiving a request for a special turtle

cheesecake and not finding a good recipe, I created my
own. Everyone loves the results.
Sue Gronholz // BEAVER DAM, WI
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I dont think my mother ever
realized how many cookies never
made it into a tin!
CLOSE TO
HOME
moms best
aaaannnnnnnnaaaahhhh aaaannnndddd
LLLLeeeeeeee RRRRoooobbbbeeeerrrrttttssss
HANNAHROBERTS //
For my mom, Lee Roberts of
Racine, WI, the holidays would
not be complete without
cookie baking. She has been
making cookies with her friend
Sandy Devlin longer than I can
remember. Together, they make
at least 20 kinds of cookies
every year to serve at holiday
gatherings and give as gifts.
When I was in elementary
school, Id go to Sandys house
after school to help sort cookies
into tins and sprinkle confec-
tioners sugar. I liked my job
because I could sneak cookies.
I dont think my mother ever
realized how many cookies
never made it into a tin!
As I got older and Mom went
back to work full-time (shes a
newspaper feature writer),
cookie-baking day moved to a
Saturday, and I helped all day.
This was a serious cookie opera-
tion, so I started small, rolling
dough balls for jelly thumb-
prints. Soon, I was introducing
new recipes to the mix! I jok-
ingly got the title apprentice.
I remember Mom wrestling
with the spritzer while making
Dipped Lemon Spritz; I was fas-
cinated with this strange device
that only saw daylight once a
year. Id sneak little bites of
dough for the Date Pinwheels
and Pecan Roll-Ups, too. Mac-
aroon Kisses came along later
but are still one of my favorites.
My mom grew up in Somer-
set, NJ and learned to cook
from my grandmother. Mom
definitely passed on a lot of her
culinary wisdom to me, but I
also learned from my dad, his
mother and Sandy. It takes a
village to raise a chef!
I was sad to leave cookie
baking behind when I left for
Arizona State University; Im a
junior majoring in English litera-
ture and nonprofit administra-
tion. I like to cook, and now that
Ive moved out of the dorm into
an apartment, Ive got a real
kitchen again. Still, I hope I get
home in time for cookie-baking
day this year and resume my
post rolling thumbprint balls!
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MMounds candy bar.
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94_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV OO E VV MBER2009
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S
1/3 cup butter, soft ff ened
1 pkg. (3 oz.) cream
cheese, soft ff ened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1-1/2 cups all-purpose
flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut,
divided
48 milk chocolate kisses
Coarse sugar
PREP: 45 MIN. + CHILLING
BAKE: 10 MIN./BAT AA CH + COOLING
YIELD: 4 DOZEN
In a large bowl, cream the butter, cream cheese and sugar until
light and fluff ff y ff . yy Beat in egg yolk and extract. Combine the flour,
baking powder and salt; gradually add to creamed mixture and mix
well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or
until dough is easy to handle.
Roll into 1-in. balls and roll in the remaining coconut. Place 2 in.
apart on ungreased baking sheets.
Bake at 350 for 10-12 minutes or until lightly browned. Immedi-
ately press a chocolate kiss into the center of each cookie; sprin-
kle with coarse sugar. Cool on pan for 2-3 minutes or until
chocolate is soft ff ened. Remove to wire racks to cool completely. yy
Nutrition Facts: 1 cookie equals 120 calories, 7 g fa ff t (5 g saturated fa ff t), 11 mg cholesterol, 85 mg
sodium, 14 g carbohydrate, 1 g fiber, rr 1 g protein. Diabetic Exchanges: 1 starch, 1 fa ff t.
PREP: 50 MIN. BAKE: 10 MIN./BAT AA CH + COOLING
YIELD: 6 DOZEN
2/3 cup plus 2 Tbsp.
sugar
2 tsp. grated lemon peel
1 cup unsalted butter,
soft ff ened
1 egg
2 tsp. lemon juice
2-1/2 cups all-purpose
flour
Dash salt
1 pkg. (12 oz.) dark
chocolate chips
In a small food processor, combine sugar and lemon peel; cover
and process until blended. In a large bowl, cream butter and 2/3
cup lemon-sugar until light and fluff ff y ff . yy Beat in the egg, lemon juice
and vanilla. Combine the flour, baking powder and salt; gradually
add to creamed mixture and mix well.
Using a cookie press fitted with a 1-1/2-in. bar disk, form dough
into long strips on ungreased baking sheets. Cut each strip into
squares (there is no need to separate the pieces). Bake at 350 for
8-10 minutes or until set (do not brown). Remove to wire racks to
cool completely. yy
In a microwave, melt chocolate; stir until smooth. Dip cookies di-
agonally in chocolate, allowing excess to drip off ff . ff Place on waxed
paper; sprinkle chocolate with remaining lemon sugar. Let stand
until set. Store in an airtight container at room temperature, or
freeze for up to 3 months.
sodium, 10 g carbohydrate, trace fiber, rr 1 g protein. Diabetic Exchanges: 1 fa ff t, 1/2 starch.
1 cup butter, soft ff ened
2 cups packed brown
sugar
3 eggs
1/2 tsp. salt
1/2 tsp. baking soda
FILLING:
2-1/2 cups chopped
dates
1 cup sugar
1 cup water
1 cup finely chopped
pecans
In a large bowl, creambutter and brown sugar until light and fluff ff y ff . yy
Beat in eggs and vanilla. Combine the flour, salt and baking soda;
gradually add to creamed mixture and mix well. Divide into four
portions. Refrigerate until chilled.
In a large saucepan, bring the dates, sugar and water to a boil.
Reduce heat to medium; cook until mixture is thickened, about 15
minutes. Cool completely. yy Stir in pecans.
On a baking sheet, roll out each portion of dough between two
sheets of waxed paper into a 12-in. x 9-in. rectangle. Refrigerate for
30 minutes. Remove waxed paper; spread with date mixture.
Tightly roll up each portion jelly-roll style, starting with a long side;
wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased
baking sheets. Bake at 350 for 10-12 minutes or until set. Remove
to wire racks to cool. Store in an airtight container at room tem-
perature, or freeze for up to 3 months.
PREP: 45 MIN. + CHILLING BAKE: 10 MIN./BAT AA CH
YIELD: 16 DOZEN
1 cup butter, soft ff ened
1 pkg. (8 oz.) cream
cheese, soft ff ened
1/4 tsp. salt
2 cups pecan halves
1 cup confectioners
sugar
PREP: 45 MIN. BAKE: 15 MIN./BAT AA CH + COOLING
YIELD: 8 DOZEN
In a large bowl, beat butter and creamcheese until light and fluff ff y ff . yy
Combine flour and salt; gradually add to butter mixture and mix
well. Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. ff On a lightly floured surface, roll out one
portion into an 18-in. x 8-in. rectangle. Cut widthwise into six 3-in.
sections; cut each section into 3-in. x 1-in. strips. Roll each strip
around a pecan half; place 1 in. apart on ungreased baking sheets.
Repeat.
Bake at 350 for 12-15 minutes or until the bottoms are lightly
browned. Remove to wire racks to cool completely. yy Roll in con-
fectioners sugar. Store in an airtight container at room tempera-
ture, or freeze for up to 3 months.
sodium, 4 g carbohydrate, trace fiber, rr 1 g protein. Diabetic Exchange: 1 fa ff t.
Duncan Hines
Decadent Carrot Cake.

One box.
Endless possibilities.
Duncan Hines
Decadent Carrot Cake, with real carrots and

raisins, has lots of ways to make your holiday special.
For these and other creative recipes, visit duncanhines.com.
Duncan Hines.
So moist. So delicious. And so much more.
2009 Pinnacle Foods Group LLC

TOH FIELDEDITOR
PERSONAL
I live inTr TT out Lake, Wa WW shington
with my husband, Darrol (he builds
custom homes), and my fa ff ther-in-
law. ww Our son and daughter are both
married and live out of state. I
work as a bookkeeper fo ff r our con-
struction company and volunteer
in the community as an R.N.
PASSIONS
I love the outdoorshiking, huck-
leberry rr picking, snowmobiling,
cross country rr skiing and, in recent
climbing (I have the
rove it!). I also lead a
ble study group.
HOWDOYOUCELEBRATE
THANKSGIVING?
ways seen this day as
nity to reach out to
may have no fa ff mily, yy no
, or are in need of a
ace. Through the years,
about 25 Thanksgiving
seated as many as 40
nce in our home.
HOWDIDTHAT TRADITIONSTART?
ue Steward and I
s fo ff r Thanksgiving
e 1980s when the
gan pastoring our
munity church. We WW ve
r so many years that
put together our
menu with a 5-minute chat. We WW
only need to know if were fe ff eding
10 or 40! The Marinated Salad and
Sweet Potatoes & Apples are
recipes Sue shared with me.
HOWDOYOUCOOK
ALL THAT FOOD?
Its easiest to divide up the cook-
ing. I always roast the turkey the
day befo ff re, debone and arrange
the meat on a platter to reheat.
I make the gravy in advance and
reheat it in a slow cooker. From
there, recipes get handed out fo ff r
guests to bring.
WHATS THE BEST PART OF THE DAY?
Ta TT king time to give thanks. We WW at-
tend our country rr church fo ff r spe-
cial music, readings and to share
the many blessings in our lives.
Its not Thanksgiving without it!
ANYSPECIAL HOLIDAYADVICE?
Be fl ff exible. The potatoes may be
lumpy, yy but guests wont remember
that. Ive had many tell me years
later how much it meant to have
dinner with our extended fa ff mily. yy
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THERES ALWAYS
ROOMFOR ONE MORE AT HER
THANKSGIVING TABLE
WHICH FEATURES
THESE SPECIAL SIDES
CLOSE TO
HOME
field editor favorites
marty rummel
TROUT LAKE, WA
96_tasteofhome.com OCTOBER/NOVEMBER2009
marinated salad
Marty Rummel
//
TROUT LAKE, WA
Ingredients for this popular salad are easily available
during the winter months, and it can be made ahead.
I like to prepare as much of the food as possible in
advance so I can focus on my guests.
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easy pumpkin pie
Marty Rummel
//
TROUT LAKE, WA
My mother-in-law was famous for her baking, and this
is no ordinary pie. The maple syrup gives it her special
touch. Its a must-have item for our Thanksgiving meal.
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////////
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TOH FIELD EDITOR 98_tast ss e tt of ee hom ff e mm .com oo OCTOBER/ RR N // OV O E VV MBER2009
tasteofh ff ome.com
tasteofh ff ome.com
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6 eggs, beaten
1 qt. half-and-half cream
1/4 tsp. pepper
4 cans (8 oz. each)
whole oysters, drained
2 cups crushed
butter-flavored crackers
(about 50 crackers)
YIELD: 12 SERVINGS
In a large bowl, combine the eggs, cream and pepper. Stir in oys-
ters and crackers. Pour into 12 greased 6-oz. ramekins or custard
cups; place on a baking sheet. Bake at 350 for 25-30 minutes or
until a knife inserted near the center comes out clean.
PREP: 50 MIN. + COOLING BAKE: 40 MIN.
YIELD: 12 SERVINGS
5 medium sweet
potatoes
5 medium tart apples,
peeled and thinly sliced
1/2 cup sugar
1 Tbsp. cornstarch
1 cup cold water
1 tsp. lemon juice
1/4 tsp. ground
cinnamon
1/8 tsp. salt
Place sweet potatoes in a Dutch oven and cover with water. Bring
to a boil. Reduce heat; cover and cook for 20 minutes or just until
tender.
Drain sweet potatoes and cool slightly. yy Peel and cut into 1/4-in.
slices. In a greased 13-in. x 9-in. baking dish, layer half of the ap-
ples and sweet potatoes. Repeat layers.
In a small saucepan, combine the sugar, cornstarch, water and
lemon juice until smooth. Bring to a boil; cook and stir for 2 min-
utes or until thickened. Remove from the heat; stir in the butter,
cinnamon and salt. Pour over sweet potatoes and apples.
Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes
longer or until apples are tender.
Nutrition Facts: 3/4 cup equals 143 calories, 4 g fa ff t (2 g saturated fa ff t), 10 mg cholesterol, 56 mg
sodium, 27 g carbohydrate, 2 g fiber, rr 1 g protein. Diabetic Exchanges: 1 starch, 1 fa ff t, 1/2 fruit.
3 eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. maple flavoring
1/2 tsp. vanilla extract
1 unbaked pastry shell
(9 in.)
Additional pie pastry, yy
optional
Whipped cream,
optional
In a large bowl, beat the first 10 ingredients until smooth; pour into
pastry shell. Cover edges loosely with foil. Bake at 400 for 10 min-
utes. Reduce heat to 350; bake 40-45 minutes longer or until a
knife inserted near the center comes out clean. Remove foil. Cool
on a wire rack.
If decorative cutouts are desired, roll additional pastry to 1/8-in.
thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters.
With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400 for 6-8 min-
utes or until golden brown. Remove to a wire rack to cool. Arrange
around edge of pie. Garnish with whipped cream if desired.
PREP: 10 MIN. BAKE: 50 MIN. + COOLING
YIELD: 8 SERVINGS
Editors Note:
Scalloped Oys-
ters may also be
baked in a 13-in.
x 9-in. baking
dish for 55-65
minutes or until
a knife inserted
near the center
comes out
clean.
4 cups fresh
cauliflowerets
4 cups fresh broccoli
florets
1 medium red onion,
halved and sliced
chestnuts, drained
1 can (6 oz.) pitted ripe
olives, drained
1 jar (4 (( -1/2 oz.) sliced
mushrooms, drained
1 bottle (16 oz.) Italian
salad dressing
PREP: 25 MIN. + MARINAT AA ING
YIELD: 16 SERVINGS (3/4 CUP EACH)
In a large bowl, combine the first six ingredients. Drizzle with dress-
ing and toss to coat. Cover and refrigerate overnight.
ARLA DOPHINO
1 page
p. 99
For this recipe and others,
please visit www.dofinousa.com
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Havarti adds so much to recipes,

families nish meals in record time!
* No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.
MANUFACTURER COUPON | EXPIRES MAY 31, 2010
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Arla is a farmer-owned dairy cooperative striving to produce the best tasting cheese crafted with all natural ingredients.
www.arlausa.com
ALABAMA
Mary Dixson, Decatur
Lisa Francis, Elba
Mary Alice Brackin, Florence
Peggy Key, yy Grant
Charlotte McDaniel,
Jacksonville
Lisa Allen (Queenlalisa), Joppa
Laura Te TT ssier, Madison
Gloria Lowther, Mobile
Roxana Quarles, Ralph
Noble Ye YY ager, Tu TT scaloosa
ALASKA
Cindi Paulson, Anchorage
Wa WW unita Ann Roggenbuck,
Anchorage
Carol Ross, Anchorage
Rachel Gilham (rhiler), Eagle
River
Anna Free, Fairbanks
Marg Austin, North Pole
ARIZONA
Sue Ross, Casa Grande
Ly LL nne Beykirch, Green Va VV lley
Diane Thompson, Nutrioso
Nicole Clayton, Prescott
Ann Perry, yy Sierra Vista
Edna Coburn, Tu TT cson
Kristine Marriotti, Va VV il
Linda Lambert, Wittmann
Kelly Ann Gray, yy Yu YY ma
Tr TTudy Schuett
(Tr TTudyWSchuett), Yu YY ma
ARKANSAS
Carolyn Ky KK zer, Alexander
Linda Emery, yy Bearden
Iola Egle, Bella Vista
Nicki Evans, Conway
Eva Hickman, Crossett
Frances Owens, El Dorado
Bettie Hartman, Fayetteville
Judy Mille, Fort Smith
Jacqueline Wilson, Gravette
Renee Gee, Hamburg
Deborah Lindley, Little Rock
Patti Stobaugh, Russellville
Donna Long, Searcy
Aw AA ynne Thurstenson
(A (( wynne), Siloam Springs
Jeannie M
)
ullen, Springdale
Judith Gordon, Te TT xarkana
Glenda Adams, Va VV nndale
CALIFORNIA
Peggy Louise Pruneau, Auberry
Susan Edwards, El Dorado
Evelyn Moore (msblueribbon),
Elk Grove
Lisa Bacon, Fontana
Keri Scofield Lawson, Fullerton
Tr TTudy Lewis (ksamgram),
Helendale
Tina Fox, Lake Arrowhead
Victoria Bonilla Leavitt
(boneeyah), Lake View Te TT rrace
Shirley Goehring, Lodi
Alcy Thorne, Los Molinos
Laurie Mace, Los Osos
Marina Castle, North Hollywood
H. Ross Njaa, Salinas
Ken Churches, San Andreas
Sandra Va VV nthoff, ff San Diego
Annette Tr TTaverso, San Rafael
Tiffany Mitchell, Susanville
Jacky Wa WW lker, Sylmar
Sheila Murray (mypie2),
Te TT hachapi
Mary Jane Cantrell, Tu TT rlock
Tr TTacy Gomez, Va VV caville
Billie Moss, Wa WW lnut Creek
Claire Kindel, W. WW Sacramento
COLORADO
Lee Mason, Aurora
Judith Miller, Aurora
Rally Va VV n Ostrand, Aurora
Janet Lebar, Centennial
Nancy Schmidt, Center
Shelly Korell, Eaton
Jennifer Pingrey, Denver
Ruth Fury, yy Dove Creek
Audrey Benson, Flagler
BJ Snyder (bonnieq),
Fort Collins
Cheri Eby, yy Gunnison
Ta TT mmy S
y
cott, Gunnison
Phyllis Herlocker,
Highlands Ranch
Crystal Jo Bruns (randcbruns),
Iliff
Jo Ann Honey, yy Longmont
Rebecca Wilson (rossmom229),
Longmont
Christine Halandras, Meeker
Tr TTina Benson, Stratton
Naomi Giddis, Tw TT o Buttes
Lucy Meyring, Wa WW lden
Betty Sitzman, Wray
CONNECTICUT
Bianca Noiseux, Bristol
Betty Sparks, Bristol
Alayne Wa WW shburn, Bristol
Jill Fellows, Coventry
Ellen Baczek Amodeo, Derby
Chava Karlovich, Monroe
Dennis Vitale, New Preston
Heidi Bilotti (Heidi Bilotti),
Newington
Angela Browning, Newton
Sue Smith, Norwalk
Chris Dolan, Seymour
Ruth Hartunian-Alumbaugh,
Willimantic
DELAWARE
Beth Satterfield, Dover
Jan Wa WW lls, Dover
Peggy We WW st, Georgetown
Lisa S
ggy
piegel We WW stbrook,
Georgetown
Dot Swain, Milford
Cynthia Bent, Newark
Kimberley Pitman, Smyrna
FLORIDA
Kelly Wa WW rd Hartman,
Cape Coral
Robin Preston, Coral Gables
Ellen Folkman, Crystal Beach
Marj r orie Carey, yy Freeport
Julia Livingston, Frostproof
Lillian Julow, Gainesville
Ly LL nn Newman, Gainesville
N
yy
ancy Larkin, Maitland
Laura Wheeler, Malone
Allison Loo, Merritt Island
Diane Hixon, Niceville
Pat Hockett, Ocala
Barbara Carlucci
(Mrs_Lucci_N_FL),
Orange Park
Kerry Dingwall, Ponte Ve VV dra
Marsha M
gg
anley, yy Sebring
Kathy Kruse, Thonotosassa
Julie Hayden, Winter Park
Anna Minegar, Zolfo Springs
GEORGIA
Ann Chan, Atlanta
Sarah Johnston, Augusta
Hannah Lamb, Austell
Colette Jaworski, Buford
Jacqueline Graves, Cumming
Susan Auten, Dallas
Joyce Kramer, Donalsonville
Kay Rainwater, Fayetteville
Henrietta Brumbaugh,
Hiawassee
Merle Bates, LaGrange
Janis Garrett, Macon
Carolyn Griffin, Macon
Ly LL nne German (avidcookGA),
Norcros
Pat McLendon, Roswell
Laura Dierking, St. Marys
Tina Gay, yy Statham
HAWAII
Sharon Aw AA eau, Kapolei
Shirley Wa WW tanabe, Kula
IDAHO
Mandy Saras, Boise
Donna Shipley, yy Boise
Glenna To TT oman, Boise
Betty Albee, Buhl
Renae Moncur, Burley
Robin Falck, Eagle
Tr TTisha Kruse, Eagle
Shannon Crowther, Franklin
Renda Smith, Idaho Falls
Cindy Wo WW rth, Lapwai
John N
y
ydegger, Lewiston
Donna Wa WW ll, Nampa
Raymonda Furness, Newdale
Brenda Clark, Rexburg
Signa Hutchison, We WW iser
ILLINOIS
Amanda Stribling, Atlanta
Ly LL nn Baugh (Ly LL nnzbaugh),
Beecher
Marj r orie Lampe, Campbell Hill
Jann Braun, Chatham
Stephanie Wa WW rd, Chicago
Rosella Bauer, Cissna Park
Beckie Butcher (lovescats128),
Elgin
Linda Vo VV gel (linsvin), Elgin
Denise A
g
lbers, Freeburg
Andrea Johnson, Freeport
Sue Mackey, yy Galesburg
Helen Suter, Golconda
Dixie Te TT rry, yy Goreville
Kristi Starbuck, Highland
Audrey Langer (A (( willowb),
Highland Park
Kathy Hawkins, Ingleside
Mary Houchin, Lebanon
Millie Vickery, yy Lena
Sheri Myers, Mackinaw
Beverly N
yy
ash, Manito
Kim M
y
arie Va VV n Rheenen,
Mendota
Christina Calvino, Orland Park
Donna Musser, Pearl City
Colette Buehl (colettebuehl),
Pekin
Janet Mooberry, yy Peoria
Ann Schilling, Peoria
Florence Grawe, Quincy
Evelyn Kennell, Roanoke
Michele Tu TT ngett, Rochester
Margie Deiter, Rockford
Debbie Fisher, Royalton
Donetta Brunner, Savanna
Amber Sampson, Somonauk
Diana Beilke, Streamwood
Leona Kuhns, Sullivan
Alexandra Romanov (A (( lexandra
Romanov), We WW st Frankfort
Deanna M
))
arkos, We WW stern
Springs
Patricia Rutherford, Winchester
INDIANA
Jennifer Kinser (kinser474 77 21),
Av AA oca
Fancheon Resler, Blufft ff on
Martha Fehl, Brookville
Theresa Scott, Brownsburg
Brandi Fentress, Chandler
Amy Church, Coatesville
Nancy Johnson, Connersville
Sonia C
y
roucher, Decatur
Nancy Jo Leffler, Depauw
Shawn Robey, yy Evansville
Dolores Lueken, Ferdinand
Nancy King, Greenfield
Edna Hoffman, Hebron
Carolyn Gochenaur, Howe
Donna Lisby, yy Indianapolis
Pauline Miller, Indianapolis
Kathy Allen, Knox
Alma Dinsmore, Lebanon
Norene Wright, Manilla
Harriet Stichter, Milford
Karen Stromske (bluesfan61),
Moores Hill
Joan Tr TTuax, Pittsboro
Karen Owen, Rising Sun
Bernadine Stine, Roanoke
Corey Mescher (mrsmescher),
Sellersburg
Cynthia Kolberg, Syracuse
Erin DiPierro, Te TT rra Haute
Maryellen Hays, Wo WW lcottville
Ruth Burrus, Zionsvill
IOWA
Janene Misak, Bettendorf
Monica Osterhaus (Monica
Osterhaus), Council Bluffs
Midge Scurlock, Creston
Eunice Stoen, Decorah
Kathleen Felton (Katemarie_ia),
Fairfax
Sharon Mensing, Greenfield
Linda Mullen, Guernsey
Ta TT mmy Neubauer, Ida Grove
Salina Bontrager, Kalona
Shirley Hochstedler, Kalona
Audrey Groe, Lake Mills
Patricia Staudt, Marble Rock
Mavis Diment, Marcus
We WW ndy Ta TT ylor, Mason City
Becky Ruff, ff McGregor
Sherry Adams, Mt. Ay AA r
Jo Groth, Plainfield
Robin Patten, Prescott
Sharon Holdiman, Wa WW terloo
Dorothy Jennings, Wa WW terloo
Marion Karlin, Wa WW terloo
Ta TT mi Abernathy, Wa WW verly
Jack Spratt, We WW bster City
Leona Luecking, We WW st
Burlington
Gayle O
gg
lson, Winfield
KANSAS
Myra Innes, Auburn
Cristy Davis, El Dorado
Karen Ann Bland, Gove
Margaret Shauers, Great Bend
Heather Campbell, Lawrence
Kathy Kittell, Lenexa
Jeanette Urbom, Louisburg
Tina Elsey, Minneola
Pam Rhodes, Mullinville
Paula Larson (Paulas Pantry),
Nortonville
Peggy Paul, Olathe
Susan Wo WW lfe (suewolfe), Olathe
Kandy Amerson (kdamerson),
Prairie Village
Pat Habiger, Spearville
Merrill Powers, Spearville
Melanie Eddy, yy Syracuse
Angela Oelschlaeger,
To TT nganoxie
Linnea Rein, To TT peka
KENTUCKY
Ta TT mmy Baker (tbakercakes),
Bowling Green
Ta TT mmy Hensley, yy Canmer
Lucille Te TT rry, yy Frankfort
Carlene Jolley, yy Fulton
Virginia Johnson (supercountry
mom), Lagrange
Jeanie OBryan (joebryan),
Leander
Linda Bair, Liberty
Sherry Hulsman, Louisville
Amy S
yy
malley, Louisville
Angie Steele (A (( ngielikes2
cook_KY), Madisonville
Naomi Cross, Millwood
Sally Grisham, Murray
Christine Johnson, Ricetown
Te TT resa Shofner, Stanford
Connie Bryant, Wa WW llingford
Anna Jean Allen, We WW st Liberty
Mary Casey-Sturk, Wilder
Jill Evely, yy Wilmore
LOUISIANA
Doris Rowlands, Baton Rouge
Sundra Hauck, Bogalusa
Blanchie Morrison, Elmer
Edith Betz, Ethel
Peggie Brott, Fort Polk
Brenda Melancon, Gonzales
Pam Holloway, yy Marion
Christina McKenzie, New
Orleans
Kathleen Drott, Pineville
Betty Janway, yy Ruston
Sandi Pichon, Slidell
Codie Ray, yy Ta TT llulah
To TT nya Fitzgerald,
We WW st Monroe
MAINE
Kathi Grenier, Auburn
Emily Chaney, yy Blue Hill
Jan Buck, Buckfield
Audrey Nemeth, Chesterville
Kami Horch, Frankfort
Lee Ann Lowe, Gray
Moira McGarry (onlymoira),
Madison
Susan Kanak, Moody
Cheryl Greeley, yy Pittsfield
Sheila Montgomery, Rockland
Joyce We WW ymouth, St. Albans
Pam Brooks, South Berwick
Heidi Harrington, Steuben
Brenda Deveau, Va VV n Buren
MARYLAND
Beverly Sprague, Baltimore
Margaret Adina OBryon,
Bel Air
Kathy Kirchoefer
(kathykirchoefer), Bowie
A
(
lice Krohn, Catonsville
Priscilla We WW aver, Hagerstown
Debbie Wilkerson, Lusby
Charles Keating, Manchester
Rosemary Pryor, Pasadena
Judith McGhan, Perry Hall
Barbara Davis, Salisbury
Betsy Hedeman, Timonium
Gail Buss, We WW stminster
MASSACHUSETTS
Pam Moorman (pj pp scooby),
Beverly
Joanie Elbourn, Gardner
Arden Billings, Greenfield
Christine Omar, Harwich Port
Charlotte Baillargeon,
Hinsdale
Ann Sheehy (annrms), Lawrence
Jessica Costello, Leominster
Mary We WW st, Marstons Mills
Maria Mulligan, Methuen
Nancy Lore, Rockland
Maria Regakis, Somerville
Ve VV ronica Lamb, South Easton
Kaye Gooch, Sudbury
Judith Sumner, Wo WW rcester
MICHIGAN
Patricia Thomet, Alto
Donna Mantha, Augusta
Te TT d Pottle, Berrien Springs
Peggy Burdick, Burlington
Ly LL nn Miracle, Burton
Shirley De Lange,
Byron Center
Te TT ri Rasey-Bolf, ff Cadillac
Diane Pickel, Comstock Park
Jill Allevato, Dearborn
Connie Simon, Durand
Susan Falk, Eastpointe
Marti Va VV nOrder, Evart
Deborah Amrine, Grand Haven
Casey Stellini, Grand Junction
Vicki Roelofs (dutchmom4MI),
Grand Rapids
Barb Ruis, Grandville
Jackie Riley, yy Holland
Anne Heinonen, Howell
Linda Knoll, Jackson
DiAnn Mallehan, Kentwood
Crystal Pasciak, Lake Orion
Marcy Cella, L LLA LL LL nse
Virginia Ferris, Ly LL ons
Geraldine Grisdale,
Mt. Pleasant
Shirley Beachum, Shelby
Jessie S
y
trobbe, Smiths Creek
Kathy Dorman, Snover
Marsha Ransom, South Haven
Dona Erhart, Stockbridge
Ta TT hnia Fox, Tr TTenton
Winifred Winch, We WW tmore
Jane Dykstra (jdykstra),
Zeeland
MINNESOTA
Joan Ta TT ylor, Adrian
Linda N
yy
ilsen, Anoka
Barbara We WW llnitz, Ashby
Patricia Axelsen, Aurora
Faith Ford (Midwest Foodie09),
Big Lake
Sandy McKenzie, Braham
Judi O
yy
udekerk, Buffalo
Mary Kay Morris, Cokato
Ann Botten, Courtland
Marlene Muckenhirn, Delano
Connie Johnson, Detroit Lakes
Ta TT mi Escher, Dumont
Renee Schwebach, Dumont
Helen Cluts, Eden Prairie
Deanna Richter, Elmore
Julianne Johnson, Grove City
Katie Koziolek, Hartland
Mary Jo OBrien, Hastings
Paulette Gehrke (ms_gehrke),
Isanti
Joyce Moynihan (J (( oyceRM),
Lakeville
Dotty Egge, Pelican Rapids
Kari Rosenow, Roseau
LaVo VV nne Hegland, St. Michael
Dianne Bettin, Tr TTuman
Dawn Fagerstrom, Wa WW rren
Bethel W
gg
a WW lters, Willow River
Kay Schuch (KC10), Winthrop
MISSISSIPPI
Anne Glidewell, Booneville
Kallee Tw TT iner, Brandon
DeLois Douglas, Charleston
Shirley Glaab, Hattiesburg
Nancy Jernigan, Laurel
Linda Finn, Louisville
Rita Futral, Starkville
MISSOURI
Barbara Lovercamp, Alma
Linda Wilson, Anderson
Debbie Johnson (Grammy
Debbie), Centertown
Sasha Cummings, Hazelwood
Brenda Schmitz, Holts Summit
Julie Sterchi, Jackson
Judy Rush (chefj f udy), Kansas
City
Virginia Wa WW tson, Kirksville
Karren Chamberlain, Linn Creek
Bernice Morris, Marshfield
Sonj n a Blow, Nixa
Ta TT mmy Breen, OFallon
Mike N
yy
iedringhaus, OFallon
Andrea Shaw (A (( ndyBug), Osage
Beach
Marietta Slater, Thayer
Judy Marshall, Wa WW verly
MONTANA
Donna Mantha, Augusta
Dixie Lee Harmon, Bainville
Nancy Fettig, Billings
Edna Utter (ednautter), Conner
Gail Kuntz, Dillon
Doris Galleske, Fairview
Jan Roat, Grass Range
Carolyn We WW inberg, Hardin
Beverly Stiger, Helena
Joy Maynard, St. Ignatius
Carol Dorne, Swan Lake
Janet Loomis, Te TT rry
NEBRASKA
Ellen Te TT ter, Arapahoe
Bonnie Myers, Callaway
Ina Schmillen, Elkhorn
Alice Ta TT tro, Geneva
Deb Wa WW ggoner, Grand Island
Dawn Lundgren, Lexington
Ta TT mi Kuehl, Loup City
Jenny Hughson, Mitchell
Judy Kamalieh, Nebraska City
Judy Katskee, Omaha
Amy Sauser, Omaha
Lisa Johnson (LisaRae), Pender
taste home
F I E L D E D I T O R S
Taste of Homes enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, tips and more
with our staff and on-line community. Take a look...maybe one of them lives in your neighborhood!
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102_taste tt of ee hom ff e mm .com OCTOBER/ RR N // OV OO E VV MBER2009 TOH FIELDEDITOR
Susan OBrien, Scottsbluff
Joie Yo YY ungs, Scottsbluff
Dee Falk, Stromsburg
Betty Ruenholl, Syracuse
NEVADA
Karen Sikora, Dayton
Jenece Howard, Elko
DeniseYo YY ules, Fallon
Rebecca Jones, Henderson
Barbara Murphy, yy Incline Village
Nancy Beckerbauer, Las Ve VV gas
Sharon Peterson, Las Ve VV gas
NEWHAMPSHIRE
Nancy Gaver, Brookfield
Karen Clough, Danville
Colleen Palmer, Epping
Linda Harrington, Hudson
Inge Schermerhorn, Kingston
Tr TTicia Stratton (tstratton846),
Manchester
Margaret Drye, Plainfield
Tr TTacy We WW ber, Swanzey
Sarah
yy
Sanville (snowboardgirl),
Tr TToy
NEWJERSEY
Nancy Zimmerman (NanZim),
Cape May Court House
Linda Skelcy (thegoodcooknj),
Cranford
Diane Juco, Edison
Debiana Casterline
(FrostyinNJ), Egg Harbor Tw TT p
Brittany Guerin, Englewood
Helga S
yy
chlape, Florham Park
Nancy OConnor (Nancy_NJ),
Glen Ridge
Sally Tr TTeonze, Hillsborough
Roberta Strohmaier, Lebanon
Kelly Williams, Morganville
Janie Zirbser (A (( ppy_Girl),
Mullica Hill
Nadine Frank, Parsippany
Stephanie Hanisak, Port Murray
Marie Forte, Raritan
Nancy Negvesky, yy Somerville
NEWMEXICO
Catherine Hayes, Albuquerque
Marsha Postar (marshaal),
Albuquerque
Molly Seidel, Edgewood
Pamela Huntley, yy Grants
Carol Mead, Los Alamos
Te TT rri Kearns, Roswell
Alpha Wilson, Roswell
NEWYORK
Sandy Starks, Amherst
Marilee Merle, Attica
Rose Rodwell (rosiewny),
Bergen
Judy Losecco, Buffalo
Nancy Breen, Canastota
Sue McCormick
(meamomma1), Cheektowaga
M
((
argaret Gage, Cherry Va VV lley
Michele Va VV n D
gg
ewerker,
Cherry Va VV lley
Laura Eads (laura_e),
Clift ff on Park
Rebecca Gage, Cobleskill
Tiffany Wa WW caser (Swedemom),
Cortlandt Manor
Susan Stetzel (sstetzel),
Gainesville
Janice Arnold, Gansevoort
Karen Buhr, Gasport
Helen Phillips, Horseheads
Rhonda Rhodes (cookqueen),
Hudson Falls
Cheryl Barney, yy Le Roy
Mary Malinowski, Lee Center
Frances Boise, Marion
Lucia Johnson, Massena
Kimberly Ludvick (xenozoe),
Newburgh
Linda-Ann Wa WW rgo (wargofive),
North Massapequa
Estelle Keefer, Olean
Andrea Holcomb, Oxford
Darlene Markham, Rochester
Kelly Wo WW ods (darkblue0729),
Schenectady
Kristine Chayes, Smithtown
Jeanne Harris (Mammajeane),
South New Berlin
Penny Sands Fersko,
Staten Island
Ann Winchester (anne9047),
Unadilla
Susan Seymour, Va VV latie
Harmony Ta TT rdugno,
Ve VV rnon Center
Kathy Anderson, Wa WW llkill
NORTHCAROLINA
Cindy Winter-Hartley, yy Cary
Katie S
y
loan, Charlotte
Mary Lou Robison, Greensboro
Paula Chewning Wa WW lls,
Greenville
Margie Kirkman (Cubbybear),
High Point
Linda Thompson, High Point
Jane Needham, River Bend
Hilda Pardue, Ronda
Dorothy Baker, Southern Pines
NORTHDAKOTA
Jeri Dobrowski, Beach
Holly Laverdure (HsL), Cando
Rita C
y
hristianson, Glenburn
Patricia Burris, Grand Forks
Ann Marie Moch, Kintyre
Marshelle Greenmyer-Bittner,
Lisbon
Lisa Morman, Minot
Lois Flaten, Ray
Carla Hodenfield, Ray
Marilyn Hodenfield, Ray
Sarah G
y
oetz, Richardton
Lillian Domres, To TT wner
Elmeda Johnson, Williston
Tr TT ish Gehlhar, Yp YY silanti
OHIO
Doris Ta TT ekett, Alger
Sharon Coxe, Bellville
Bev Spain, Bellville
David Klein, Berkey
Diane Tu TT rner, Brunswick
Catherine Burcham,
Chesapeake
Sherry Masters, Cincinnati
Kimberly Rice, Cincinnati
Ruth Stoops, Cincinnati
Shannon Arthur (ScottsGrace),
Circleville
Kim Wa WW llace, Dennison
Jacqueline Ve VV tter (jackie),
East Liverpool
Freda Becker, Garrettsville
Carole Finney, yy Harrisville
Betty Spencer, Hopedale
Catherine Dawe, Kent
Aimee Shugaman, Liberty
To TT wnship
Linda Miller, Lowell
Tr TT udi Bobst, Lucasville
Debra Dohy, yy Massillon
Diane Shipley, yy Mentor
Ben and Arie C
y
oblentz,
Millersburg
Polly Coumos, Mogadore
Marilyn Bick, Norwalk
Julie Mosier, Perrysville
Shirley Heston, Pickerington
Eldora Willford, Plymouth
Rachel Strong, Rittman
Dolores Ann Thorp, Salineville
Robert Breno, Stongsville
Susan Kieboam (A (( lliea),
Streetsboro
Phyllis Jarman, Wa WW rren
Vikki Rebholz (RebholzV),
We WW st Chester
Lavonn Bormuth, We WW sterville
Pat Wa WW ymire, Ye YY llow Springs
OKLAHOMA
Denise Vineyard, Ardmore
Jennifer Dillard, Cleveland
Judie Thurstenson, Colcord
Barbara Shepherd, Edmond
Peggy Goodrich, Enid
Flo B
gg
urtnett, Gage
Kay Curtis, Guthrie
Stacey We WW st-Feather, Jay
Donna Brockett, Kingfisher
Nancy Johnson, Laverne
Linda Foreman (LindaChicken_
Oklahoma), Locust Grove
Rebecca Liao, Oklahoma City
Mariesa McNeill (mamcneill),
Oklahoma City
Marcia Nelson, Ponca City
LaDonna Reed (candykisses
_Oklahoma), Ponca City
Christine Eilerts, Tu TT lsa
OREGON
Susan Snyder, Condon
Ly LL nda Byrd, Dallas
Sherri Ann Gentry, yy Dallas
Sydney Thompson (sydthepid),
Dayville
Lu Ann Kessi, Eddyville
Deb Darr, Falls City
Naomi Pollard, Gladstone
Mickey Tu TT rner, Grants Pass
Stephanie Hutchinson, Helix
Grace Dickey, yy Hillsboro
Leann Meeds, Klamath Falls
Cathee Bethel, Lebanon
Sandra Geissel, Milton-
Freewater
Carolyn Allison, Pleasant Hill
Ly LL nn Hartigan, Portland
Mary Anne Thygesen
(Maryannet), Portland
A
(
shleigh Gilb
))
ert (ashgilbert),
Redmond
Krista Frank, Rhododendron
Laura Nickles, Rosebury
Darlene Brenden, Salem
Carol Baker, Summerville
Marie Hattrup, The Dalles
Dala Johnson, Tu TT alatin
Earlene Ertelt, Wo WW odburn
Marilyn Paradis, Wo WW odburn
PENNSYLVANIA
Sharon Allen, Allentown
Barbara McCalley, yy Allison Park
Betty Claycomb, Alverton
Millie Rogers, Annville
Phillip Rummel, Belleville
Janice Burkholder,
Chambersburg
Beth Ask, Cogan Station
Clarann Gafrarar, Columbia
Helen Hassler, Denver
Tr TTaci Wy WW nne, Denver
Kathleen Schappell,
Douglassville
Patty Kile, Elizabethtown
Rita Reifenstein, Evans City
Pat Rimmel, Ford City
Lena Esh, Gordonville
Marina Pfaff (Pfaffma),
Hanover
Charlott tt e Goldberg, Honey
Grove
LaurenDaley ee , yy Indiana
Tina Repak-Mirilovich,
Johnstown
Laura Stoltzfus, Leola
Deb Moyer, Liberty
Bradley Moritz, Limerick
Patricia Mele, Lower Burrell
Karen Kreider, Manheim
June Sangrey, yy Manheim
Janet Thomas, McKees Rocks
Joyce Guth, Mohnton
Marlene Barker, Monroeville
Melody Mellinger, Myerstown
Mary Landis, New Cumberland
Elaine Anderson, New Galilee
Kathy Peters, North Ve VV rsailles
Ann N
y
ace, Perkasie
Joyce Daubert, Pine Grove
Debra Latta, Port Matilda
Catherine Cremers, Pottstown
Alta Rodgers, Pottstown
Cherie Sechrist, Red Lion
Pat Kreitz, Richland
Romaine We WW tzel, Ronks
Darla Germaux, Saxton
Amy Smith (amwheezer2),
Scranton
Lucinda Wa WW lker, Somerset
Michelle Wise, Spring Mills
Dan Albaugh, State College
Cathy Thomas (Cathwhy),
State College
Nancy Foust (_ (( nlfPA PP ) AA ,
Stoneboro
Dolores Skrout, Summerhill
Sandra Johnson, Tioga
Ray Hoene, Tu TT nkhannock
RHODE ISLAND
Julie Davis, Bristol
Yv YY ette Carozza, Central Falls
Marcie Louton (snorkiesmom),
North Scituate
Pat Medeiros, Tiverton
Barbara Ly LL nch, We WW st Wa WW rwick
SOUTHCAROLINA
Ruth Marie Ly LL ons, Aiken
Alaina Showalter, Clover
Brenda Leonard, Columbia
Sue Gies, Custer
Katherine Moss, Gaffney
Lisa Va VV rner, Greenville
Jeanie Jenkins, Greenwood
Ollie Jackson, Inman
Claudia Grier, Lancaster
Lillian Heston, Leesville
Ly LL nn Parnell, Lexington
Loretta Cergol, Myrtle Beach
Paula Harmon (love2cook) kk ,
N. Augusta
Elizabeth Hunter, Prosperity
Melanie Thurston, Williamston
SOUTHDAKOTA
Joan Antonen, Arlington
NanCee Maynard, Box Elder
Ellen Schroeder (sugarbug),
Brandon
Pam Hofer, Carpenter
Alice Shaffer, Gregory
Nina Vilhauer, Mina
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Lisa Thomsen, Rapid City
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Frances Poste, Wa WW ll
Roxy Wilfahrt, Wa WW tertow
TENNESSEE
Sue Ashford, Blountville
Rebecca Horvath, Bluff City
Ta TT mmy Logan, Clinton
Vivian Wa WW lker, Crossville
Margaret McNeil, Germantown
Kathy Knight, Greeneville
Stephan P
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appas (jetfan27),
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TEXAS
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Ta TT mmy Marcus (tj t marcus),
Cypress
Denise Baumert, Dalhart
Luann Carlson, El Paso
Jeanne Brady, yy Fort Wo WW rth
Marcia Ramsey (mramsey680),
Garland
Julia Bushree, Georgetown
Susan Garoutte, Georgetown
Pat Stevens, Granbury
Gay Nell Nicholas, Henderson
Jennifer Reynolds (jenjam),
Lubbock
Megan Cornwell
(meganmo27), McKinney
Beverly Nichols (red_savage1),
Midland
Linda Rainey, yy Monahans
Ann Cousin, New Braunfels
Joan Hallford (MarineMom_
Te TT xas), North Richland Hills
Mary A
))
nne McWhirter,
Pearland
Penny Spearman, Pickton
Marilyn Katcsmorak,
Pleasanton
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Mary Lou Roberts, San Angelo
Jackie Fremming, San Antonio
Debbie Roppolo, San Marcos
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arner, Southlake
UTAH
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Edie DeSpain, Logan
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Donna Higbee, Riverton
JoLy LL nn Hill, Roosevelt
Barbara Birk, St. George
Rebecca Baird, Salt Lake City
Gaylene Anderson, Sandy
Debbie Mace, Sandy
Roni Goodell, Spanish Fork
Mary Hollister, Springville
Ly LL nette Zaugg, Syracuse
Stacey Christensen,
We WW st Va VV lley City
VERMONT
Patricia Le Blanc, East Hardwick
Virginia Breitmeyer LaPierre,
Greensboro Bend
Harriet Dumas, Hartland
Joan Finley, yy Hartland
Patricia Bixby, yy Morrisville
Susan Greenall, Windsor
VIRGINIA
Margaret Wa WW gner Allen,
Abingdon
Cynthia Merse (run262),
Alexandria
Rachel Garcia, Arlington
Dorothy Showalter, Broadway
Te TT resa Mears, Chincoteague
Esther Shank, Harrisonburg
Carol Strong Battle, Heathsville
Rosemarie Forcum, Heathsville
Debbie Payne (debluvscookin),
Lambsburg
Eugene Presley, yy Lebanon
Alissa Keith (arkeith),
Ly LL nchburg
Angela Leinenbach,
Mechanicsville
Stephanie Hoer, Roanoke
Dana Shelton (twooft ff wo),
Roanoke
Ky KK ra Pulliam, Stephens City
C
y
arrie Long, Suffolk
Virginia Gentry, yy Sutherlin
Theresa Morris, To TT ano
WASHINGTON
Bonnie Wa WW liezer, Brush Prairie
Marcia McFarlane
(HDMac_WA WW ), Edgewood
C
(
arol Marty, Edmonds
Jodi Te TT tzlaff (jodtoad),
Edmonds
Janis Plagerman, Ephrata
Margie Snodgrass, Gig Harbor
Patricia Crandall, Inchelium
Te TT rri Brown, Kent
Perlene Hoekema, Ly LL nden
Holly Clouse, Mead
Julie Butler (j.butler1), Puyallup
Alice and Jake We WW ber, Ritzville
Diane Sardeson, Seattle
Aljene We WW ndling, Seattle
Beverly Kearns, Selah
Marian Platt, Sequim
Carolyn Eastham, South Bend
Nina Hall, Spokane
Marty Rummel, Tr TTout Lake
Shelly Fitzgerald
(collegestudent), Va VV lley
Janet Brinkman, Va VV ncouver
Lila Scheer, Va VV ncouver
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Richard
Ty TT ffany Fries, Ya YY kima
WEST VIRGINIA
Lori Daniels, Beverly
Cheryl Maczko, Eglon
Connie Jo Hamilton, Fairview
Amy Short, Lesage
Jodi Zickefoose, Ta TT llmansville
WISCONSIN
Janelle Lee, Appleton
Sue Gronholz, Beaver Dam
Amy Vo VV ights, Brodhead
Gloria W
gg
a WW rczak, Cedarburg
Vicki Rach (1wicket46),
Chaseburg
Ann Becker (akbecker),
Clintonville
Ruth Jungbluth, Dodgeville
Kathleen Ta TT ugher, East Tr TToy
Dennis Dolan, Fitchburg
Stephen Baseley, yy Fond du Lac
Nancy DeMaster, Fond du Lac
Lisa S
yy
erovy vv (Serovy),
Fond du Lac
Bernie Bellin, Franklin
Lisa Feld, Graft ff on
Jean Ecos, Hartland
Heide Maginn (shygal43),
Kenosha
Rochelle Schmidt (chefly),
Kenosha
Donna Gorman, Lone Rock
Holly Basford, McFarland
Gail S
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Kelly Huntington, Middleton
Mari Anne W
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Anne Alesauskas, Minocqua
Charlene Griffin, Minocqua
Jeanette Pederson, Monico
Tr TTacy Hoffman (tsf1264),
Montello
Darlene Alexander, Nekoosa
Lois Fetting, Nelson
Chris Kohler, Nelson
Carol Smith, New Berlin
Lauren Heyn, Oak Creek
Judy Skaar, Pardeeville
Kimberly Kronenberg,
Pembine
Ardyce Piehl, Poynette
Mark Tr TTinklein, Racine
Linda Rock, Stratford
Doris Sather, Strum
Cora Kosik, Thorp
Liz Giese, We WW st Bend
Mary Steiner, We WW st Bend
Darlis Wilfer, We WW st Bend
WYOMING
Lulu Shuler, Cody
Jo Maasberg, Farson
Ardis Rollefson, Jackson Hole
Lori Coulthard, Laramie
Ve VV ra Reid, Laramie
Denise Smith, Lusk
Arlene Zerbst, Newcastle
Bonnie Hiller, Powell
Rachelle Stratton
(rachellestratton), Rock Springs
C
(
arolyn Wa WW lton, Smoot
Bobbi Miller, Thermopolis
ALBERTA
Connie Tiesenhausen, Demmitt
Florence Barnes, Drumheller
Lori Stefanishion, Drumheller
Orien Maj a or, Hinton
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j
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e WW ber, Kitchener
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INTERNATIONAL
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UAE
>>ISNT IT TIME YOUJOINOUR TEAM?
Interested in becoming a volunteer Field Editor for Taste of Home? Field Editors share recipes,
cooking tips and ideas with our staff and on-line community. If you would like to be consid-
ered, please fill out the application form at www.tasteofhome.com/apply
When Susan Whetzels cousin
was deployed to Iraq last year,
she decided to boost his morale
by sending him a taste of home.
A blogger who details her
kitchen adventures at
doughmesstic.com, Susan called on
her fe ff llow fo ff odies in cyberspace
to make some home-baked treats
fo ff r her cousinU.S. Army Captain
Jason Ballard (right)and his
comrades. Figuring hed get fo ff ur
or fi ff ve boxes of cookies, bars and
trail mix to share, Susan was
stunned to hear he got 60 boxes!
Since that day in July 2008, Op-
eration Baking GALS (Give A Little
Support) has launched its own
We WW b site, bakinggals.com, and has
grown by leaps and bounds. Bak-
ers visit the site to search through
the list of soldiers eagerly await-
ing goodies. They select a soldier
to host and then get baking!
Once a month, the bloggers/
bakers, both amateur and profe ff s-
sional, make treats and ship them
to deployed troops. Other blogging
bakers are good about promoting
Operation Baking GALS on their
own sites, which has helped
spread the word.
Its impossible to tell how
many people have baked fo ff r Op-
eration Baking GALS, says Susan,
who lives in Pearisburg, VA VV . We WW
have around 1,000 registered
users, but since one person
registers and others usu-
ally help her bake, we
estimate that more than
10,000 people have par-
ticipated so fa ff r.
The We WW b site gets
countless letters fr ff om
the soldiers showing
their appreciation
fo ff r the heartfe ff lt
homemade goodies.
In a combat envi-
ronment, its easy to
fo ff rget about all the
good things back
home that we are
fi ff ghting fo ff r over here,
Jason wrote. Because
of your homemade treats,
we are reminded of the
good things in life ff .
Susan has gotten a lot
out of volunteering time
and energy to this 21st-century rr
cause. More than anything, Ive
gained such respect fo ff r the bak-
ers, she says. I never expected
the response I got. Its possible
that every rr troop in Iraq has tasted
a Baking GALS cookie by now!
CLOSE TO
HOME
CAPTAIN
COOKIES!
For one of Susans
(and the troops)
favorite cookie
recipes, visit cooks
whocare.com
SHARE!
ON SALE NOW! For 21 more stories about people who use their cooking skills to help others, pick up the Cooks Who
Care edition of The Taste of Home Cookbook, available wherever books are sold and at ShopTasteofHome.com.
The 738-page book features more than 1,300 treasured recipes. A special on-line bonus section provides an extra 301
Taste of Home recipes FREEplus 48 recipes from the 21 featured Cooks Who Care.
WHATS IT ALL ABOUT?
Ta TT ste of Homes Cooks Who
Care initiative celebrates acts
of caring by home cooks and
organizations who give back
through food...caring folks like
Lily Bussel of Oregon, whose
high school cupcake club raises
funds for local charities. Or Sue
Ross of Arizona, who started a
program to feed the homeless
and homebound in her com-
munity. yy Read their inspiring
stories and many more at
cookswhocare.com.
GET INVOLVED
Do you give back to others?
November 8-14 is National
Cooks Who Care We WW ek, and
we hope youll use that week to
show others that you care. Here
are some ways to get involved:
>> >> Hold a bake sale to raise
money fo ff r a charity
>> >> Share the harvest from your
garden with a local soup
kitchen
>> >> Off ff er cooking instruction to
fa ff milies without those skills
>> >> Vo VV lunteer in your local food
pantry, yy meal program or shelter
>> >> Deliver meals to the elderly
or shut-ins
Find more ways to give back at
cookswhocare.com.
bake n blog
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His Fa FF vorite Ravioli - $3.61.......59
Italian Meatball
To TT rtes - $1.36 ..............................72
Mango Chicken with
Plum Sauce - $3.45....................71
Orange-Cashew
Chicken and Rice - $2.11 ..........63
Penne Gorgonzola
with Chicken - $1.92..................69
Pizza Snake - $1.29....................81
Quick Chicken
and Dumplings $1.66.............61
Skillet Shepherds
Pie - $2.49 ..................................46
Speedy Jambalaya - $1.68........61
Spicy Chorizo &
Shrimp Rice - $3.24...................61
SALADS &
DRESSINGS
Marinated Salad - 53...............97
Pear Harvest Salad - $3.14.......44
Ta TT ste-offf Fa F ll Salad - $1.08........26
Thai Beef Salad - $2.81 .............61
SANDWICHES &
WRAPS
Asian Burgers - $1.86................59
Tu TT rkey Focaccia
Club - $2.86...............................46
SIDE DISHES
Everything Stuff ff ing - $1.50...25
Make-Ahead
Mashed Potatoes* - 57 77 ...........41
Makeover Fa F ncy
Bean Casserole* - $1.08...........40
Scalloped Oysters - $1.20........97
Scarborough
Fa F ir Stuff ff ing - 95......................43
Sweet Potatoes &
Apples* - 81..............................97
Winter Squash
Souff ff le Bake - $1.30..................26
SOUPS, STEWS & CHILI
Chicken Stew with Balsamic
Roasted Ve VV getables* - $2.86...53
Stew-Pendous
Beef Stew* - $2.25.....................55
Ve VV getarian
Polka Dot Stew* - $1.73............63
Wild Mushroom Soup
Cappuccino - $1.65.................33
*RECIPE INCLUDES NUTRITION FA FF CTS
NOTED COSTS ARE PRICE PER SERVING
COOKING FOR 2?
Our Test Kitchen has paired
down some recipes from this
issue. Find their serves 2 ver-
sions at tasteofhome.com/plus
Cranberry-Kissed
Pork Chops for 2.......................44
Glazed Shrimp &
Asparagus for 2 .........................59
His Favorite Ravioli for 2..........59
Pear Harvest Salad for 2 ..........44
Skillet Shepherds Pie for 2......46
Spicy Chorizo &
Shrimp Rice for 2.......................61
APPETIZERS &
SNACKS
Arach-namole - 77 77 ...................79
Chicken
Lettuce Cups - $1.42.................33
Jack- kk o-Lantern
Popcorn Balls - 59 ...................78
Shrimp Pot Stickers
with Ginger-Lemon
Sauce - $1.26...............................33
Smoked Salmon-Dij i on Crme
Fraiche Canapes - $1.75 ...........33
BEVERAGES
Swamp Juice
a la Slime - 45...........................81
BREADS, MUFFINS &
ROLLS
Ke KK lseys Fa FF vorite
Cranberry Bread - 33..............48
Leg Bones *- 24.......................78
Old-Fa FF shioned
Brown Bread - 13......................19
CONDIMENTS
Classic Tu TT rkey Gravy vv - 13 ......50
Honey & Cherry
Chutney - 78............................26
DESSERTS
Cakes &To TT rtes
Sugar Ghost Cupcakes - 34 ..76
Cookies &Bars
Date Pinwheels - 4..................93
Dipped Lemon Spritz* - 7 77 ......93
Macaroon Kisses* - 18............93
Pecan Roll-Ups* - 6 ................93
RECIPE INDEX
OCTOBER/NOVEMBER 09
33
Vo VV l. 17, 77 No. 5, October/November 2009 Reiman Media Group Inc. 2009. TA TT STE OF HOME (ISSN1071-
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55555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555 93 999999777777
Miscellaneous
Apple-Raisin
Bread Pudding - 56.................29
Aunt Ruths Fa FF mous Butt tt erscotch
Cheesecake - 93......................86
Layered Tu TT rtle
Cheesecake - $1.10...................88
Peach Melba
Cheesecake - 92......................88
Pina Colada
Cheesecake - $1.03...................87
Pumpkin
Creme Brulee - 66 ..................29
Pumpkin Wa WW lnut
Cheesecake - $1.15....................86
Sangria Gelatin
Dessert* - $1.33 ..........................41
Spiced Apple-Cranberry
Crepes - 90..............................30
Pies &Ta TT rts
Easy Pumpkin Pie - 64 ...........97
Sweet Potato Pie &
Maple Praline Sauce - 81 .......30
MAINDISHES
Asian-Style
Baby Back Ribs - $5.02.............70
Black Bean Cakes
with Mole Salsa - $1.19..............63
Brined Grilled
Tu TT rkey Breast - $2.20................25
Cranberry-Kissed
Pork Chops - 99......................44
Flatbread Ta TT cos with Ranch
Sour Cream - $1.39...................59
German
Okt kk oberfe ff st Pizza - $1.52 ........63
Glazed Shrimp &
Asparagus - $3.61 ......................59
Herb-Roasted
Tu TT rkey - $1.78 .............................43
COOKING FOR
O T Ki h h
MORE!
So many, many reasons its so...Mm! Mm! Good!
Without Campbells
Cream of Mushroom soup,

its just chicken.
Chicken with Sun-Dried Tomatoes
Prep: 10 min. Cook: 20 min. Makes: 4 servings
3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped*
1 can (10 oz.) Campbells
Condensed Cream of
Mushroom Soup (Regular or 98% Fat Free)
cup water
cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
cup shredded Parmesan cheese (optional)
1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well
browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup,
water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is
cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced
basil, if desired. *Or substitute 1 tbsp. finely chopped onion.
For hundreds of delicious recipe ideas explore CampbellsKitchen.com
2009 CSC Brands LP
When you realize
its 80 toasty calories,
its even more warm
and comforting.
Luscious swirls of cinnamon.
Plump juicy raisins.
Enjoy anytime.
cinnamon raisin swirl
Good is in the details.
TM
pepperidgefarm.com
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THIS MONTHS CONTEST

KATIE LEE // COOKBOOK AUTHOR

cranberries are a holiday essential in

inspired holiday recipes.

FFFFFFFFFF Fre re re re re e re re re rr sh sh sh sh sh sh sh sh h sh hh s oooo ooooo ooorr r r rrr r rrrrr

Sides. So much more

Pasta Sides Alfredo

Farty Mix CinnamonAle Chex

Mix Chocolate Chex

Caramel Crunch Cheesy Ranch Chex

For more great tasting recipes go to Chexpartymix.com

2 Tbsp. unsalted butter

The most important

Take your time. You dont

reducing the signals

and help ease

(pioglitazone)** for diabetes. You

French Fried Onions

Found in the canned

Whats bigger than our

Brand Easy Zipper Bags

Brand Freezer Bags

You cant eat

After receiving a request for a special turtle

Sue Gronholz // BEAVER DAM, WI

Decadent Carrot Cake.

Decadent Carrot Cake, with real carrots and

So moist. So delicious. And so much more.

2009 Pinnacle Foods Group LLC

Havarti adds so much to recipes,

Cream of Mushroom soup,

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