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FIELD EDITOR NEWSLETTER JANUARY 2015

Sue's Announcements

Susan Stetzel
Field Editor Manager
Taste of Home
sue.stetzel@rd.com

Hello Fellow Field Editors!

Happy New Year! I hope you're ready for a big year ahead—I know I am. There are good things brewing for the Field Editor program, and, as the new manager, I can assure you that those things are going to be exciting. Over the next couple of months we're going to be reviewing the program, taking note of what has worked and tweaking some of the things that maybe weren't working so well. If you have any questions or concerns about your role in the program or your subscription to Taste of Home, please drop me a note at sue.stetzel@rd.com and I'll do my best to get an answer for you. Some of you have mentioned in the past that you don't want to bother me, but you're never a bother! I really don't mind answering your questions, and I love getting to know you better. I just know we're going to do great things together this year.

You may notice in the future that you're getting two issues of Taste of Home. To make things simpler for the folks who handle subscriptions, we needed to separate your free Field Editor subscription from any paid subscription you might have. For that reason you might find two magazines in your mailbox. We suggest sharing the extra copy with a friend or neighbor. Maybe they'll cook you up something wonderful as a thank you.

The editors are looking for really cute Halloween Finger Foods that are new and original. Think about silly, fun goodies (nothing too scary or gory) that don't need a fork to be enjoyed. Submit them online and put Halloween Finger Foods in the note section. I know it can be hard to come up with Halloween foods when you're thinking more about Valentine's Day, but you're up to the task, I'm sure of it.

Happy Cooking,

Sue Stetzel
Field Editor Manager

Get Cookin'

Topic 1:
Make-Ahead Appetizers

What do you put together in advance and keep in the freezer for last-minute entertaining? Share the unique Make-Ahead Appetizer recipes that wow your surprise guests.

Submit Recipes >

Topic 2:
Nourishing Soups

Slow-cooked or quick-simmered, soup can be an easy way to warm up and fill up on a cold day without breaking the calorie bank. Share your favorite healthy soup recipe for consideration in Simple & Delicious.

Submit Recipes >

Topic 3:
Original Takes on Pigs in a Blanket

Taste of Home wants your special version of this classic dish. We know that Pigs in a Blanket can mean different things to different folks, from sausages snuggled up in pastry to cabbage leaves rolled around tasty fillings. Share your original take on this family favorite.

Submit Recipes >

Enter One of Our Recipe Contests >

Field Editor in Focus

Meet Tina Repak, Taste of Home Field Editor since 1997

TOH: How did you feel the first time you had a recipe published? What was the recipe?

LLB: I have loved to cook and bake ever since I can remember. Rosemary Focaccia Bread was the first recipe of mine to be published, in the April/May Taste of Home back in 2000. It was super exciting to see one of my recipes in print.

TOH: You recently participated in the Pillsbury Bake-Off, can you tell us about the experience?

LLB: Being part of the Pillsbury Bake-Off was fantastic—it's part of America's culinary history. It was very thrilling to have one of my recipes picked out of thousands that are entered. This year's contest was held in Nashville, and I had never been there before. I got to meet many wonderful people (including Jeanne Ambrose!) who share the same passion for food and cooking. It was nerve-racking preparing my recipe for the judges, but all went well.

TOH: How did you come up with the recipe you entered?

LLB: I was inspired to create Creamy Cashew Turtle Pie when I became aware of Jif Cashew Butter. It was on the contest eligible ingredient list, and I tried it. It's delicious! I knew I wanted to make something using it. I thought of one of my favorite candies, cashew turtles, and realized a pie would be a good way to include all the elements—chocolate, caramel and lots of cashews and cashew flavor.

TOH: What inspires you to create new recipes?

LLB: I think anything inspires me to create a recipe; maybe having an abundance of a particular ingredient on hand would push me create something new. Having an excess of tomatoes at the end of summer might prompt me to try something different to use them up. I also like to experiment with everyday dishes as a way to add variety to our menu or just save time.

TOH: What's your favorite Taste of Home recipe?

LLB: How could there be only one? I love Blueberry French Toast in the summer, when blueberries are in season. I make Simply Stollen every Christmas; it uses ricotta and is nice and moist. Another favorite is Creamed Corn with Bacon, one of my published recipes I hope you'll try. It's a summertime treat in my home.

TOH: Do you have any advice for your fellow Field Editors?

LLB: Don't overlook recipes that seem to be old-fashioned, perhaps ones that family, friends or neighbors make. Update them using today's techniques or convenience products to put your original spin on them.

Finally, Tina encourages us to give the gift of home-cooked food to those who are sick or shut in, or to just to show someone our appreciation for all they do. It makes her feel great to share what she does best with others (and it makes them pretty happy, too). Connect with Tina and other fellow Field Editors in the Field Editor Forum at our Taste of Home Community.