Taste of Home Newsletter - August 2001 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchen! We hope you enjoy this month's newsletter, which combines economical recipes, imaginative ingredients, potluck tips and more. Read on and you'll discover... > Taste of Home Now Has a Bulletin Board! > Feed Your Family for Pennies a Plate > What I Add... > On-the-Go Brownies > Proven Potluck Tips > Rediscover Taste of Home's First Year ********** Taste of Home Now Has a Bulletin Board! Here's exciting news--a FREE on-line bulletin board has been added to the Taste of Home Web site so that readers can share information and ask advice. Looking for ideas on recipes, menus, ingredients or cooking techniques? Join other Taste of Home readers in one of the lively conversations on the Bulletin Board! You'll need a nickname and a password to post messages on the Bulletin Board. If you selected a nickname and password when you registered for this newsletter, you can use those. Otherwise, visit http://www.tasteofhome.com and click on the "Maintain Your Personal Preferences" link next to the "Free Newsletters" link to register a nickname. You'll be asked for your e-mail address and password to access your personal preferences. If you've forgotten your password or never selected one, there is a link to have one e-mailed to you. You can also sign up at the Bulletin Board home page: http://www.tasteofhome.com/rd.asp?id=9 ********** Feed Your Family for Pennies a Plate EAT WELL economically at today's prices? Our readers and field editors show you how. The frugal yet flavorful meal here is from three great cooks. Hearty, zippy Chili Burgers are shared by field editor Dolores S. of Summerhill, Pennsylvania. Garden Potato Salad is from Caroline W. of Greybull, Wyoming. Hot Apple Sundaes are perfect to round out a penny-pinching menu, says field editor Betty M. of South Haven, Michigan. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=7 CHILI BURGERS 1 pound ground beef 1 can (15 to 16 ounces) kidney beans, rinsed and drained 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped onion 1/4 cup ketchup 1 tablespoon brown sugar 1 teaspoon chili powder 1/2 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon garlic powder 12 hamburger buns, split In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns. Yield: 12 servings. GARDEN POTATO SALAD 1-1/2 pounds red potatoes, quartered 3/4 pound fresh green beans, halved 10 cherry tomatoes, halved 1 small onion, chopped DRESSING: 1/2 cup olive or vegetable oil 1/4 cup cider vinegar 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 teaspoons dried basil 2 garlic cloves, minced 1-1/4 teaspoons sugar 1/4 teaspoon hot pepper sauce Cook potatoes in boiling salted water for 8 minutes. Add beans; return to a boil. Cook for 5 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad and toss. Refrigerate. Yield: 12 servings. HOT APPLE SUNDAES 1 cup sugar 1 cup orange juice 1/2 cup lemon juice 1/2 teaspoon ground cinnamon 10 cups sliced peeled apples 1-1/2 quarts vanilla ice cream In a saucepan over medium heat, bring sugar, juices and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer for 15 minutes or until the apples are tender. Serve warm over ice cream. Sprinkle with cinnamon if desired. Yield: 12 servings (5 cups topping). To view a photo of the menu above, visit: http://www.tasteofhome.com/rd.asp?id=7 ********** What I Add... WANT to turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers: > Sauerkraut is the secret ingredient in the ground beef mixture Joyce R. of St. Petersburg, Florida uses for tangy stuffed peppers. "I had them prepared this way at a lunch counter years ago," remembers Joyce. "I top each pepper with a tablespoon of sauerkraut and a bit of tomato sauce." > Relates Ann Marie M. of Scottsdale, Arizona, "Many years back, a friend invited us for pizza. Besides the usual toppings, she sprinkled on chopped celery. It added wonderful crunch and a unique taste. I've made pizza like this ever since--I even add celery to frozen pizza." > When making mashed potatoes, Helen B. of Northridge, California uses a bit of sour cream instead of butter, then mixes in chopped and sauteed mushrooms and onions. "They're scrumptious!" Helen declares. > "To make an ordinary grilled cheese sandwich special, I include green pepper rings and a slice of tomato before grilling," says Marjorie F. of Reynoldsburg, Ohio. > Mix in a tablespoon or two of Worcestershire sauce to tuna salad along with mayonnaise and onions, recommends Nancy W. of Van Nuys, California. "These are the best sandwiches I've ever had." > "All the kids in my neighborhood love my chocolate chip cookies," says Donna F. of Contoocook, New Hampshire. "I simply substitute almond extract for the vanilla." ********** On-the-Go Brownies LOOKING for perfect picnic brownies? Our field editors found some beauties to pack in your basket! To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=8 HARVEST PUMPKIN BROWNIES "These lightly spiced pumpkin brownies are a nice change," says Iola E. of McCook, Nebraska. 1 can (16 ounces) pumpkin 4 eggs 3/4 cup vegetable oil 2 teaspoons vanilla extract 2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt FROSTING: 6 tablespoons butter or margarine, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 1 teaspoon milk 1/8 teaspoon salt 1-1/2 to 2 cups confectioners' sugar In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20-25 minutes or until brownies test done with a wooden pick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners sugar; mix well. Frost brownies. Store in the refrigerator. Yield: 5-6 dozen. FUDGE BROWNIES "My children always looked forward to these after-school snacks," says Hazel F. of Palestine, Illinois. 1 cup butter or margarine 6 squares (1 ounce each) unsweetened chocolate 4 eggs 2 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour 2 cups chopped walnuts Confectioners' sugar, optional In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well. Pour into a greased 9-in. square baking pan. Bake at 350 degrees for 45 minutes or until brownies test done with a wooden pick. Cool. Dust with confectioners' sugar if desired. Yield: 16 servings. CUPCAKE BROWNIES "These no-mess brownies travel well," says Nila T. of Baird, Texas. 1 cup butter or margarine 4 squares (1 ounce each) semisweet chocolate 4 eggs 1-3/4 cups sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1-1/2 cups chopped pecans In a small saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and sugar. Add vanilla and chocolate mixture; stir in flour and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until brownies test done with a wooden pick. Cool. Yield: about 1-1/2 dozen. To view a photo of the treats above, visit: http://www.tasteofhome.com/rd.asp?id=8 ********** Proven Potluck Tips Invited to attend a summer potluck? Check out these practical tips from readers: > For a church cookout, I volunteered to bring corn on the cob, hot and ready to eat. We boiled the corn just before leaving for the party, then wrapped each ear in heavy-duty aluminum foil and stacked them in a thermal chest. It worked great--the corn was still hot when folks went back for seconds. --Ann M., Lynchburg, Virginia > When fixing cupcakes for a potluck, I prepare them ahead and freeze them unfrosted. Before taking them to share, I make a soft powdered sugar frosting and dip the frozen cupcakes to frost them. It's so fast and easy, with no mess. --Juanita P., West Lafayette, Ohio > Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. --Ruby W., Bogalusa, Louisiana > Fruit pies slice more attractively if you add a tablespoon or two of cornstarch with the other dry filling ingredients. It won't change the taste, just give the filling more body. Plus, it won't bubble over while baking. --Gloria G., Indian Orchard, Massachusetts ********** Rediscover Taste of Home's First Year WE WENT back to Taste of Home's delicious beginning to bring you the memorable recipes from the magazine's inaugural year. With this brand-new hardcover book, you can complete your kitchen library with the family-favorite dishes from the first full year of the country's #1 cooking magazine. Here's the background: We started this Taste of Home Annual Recipes program in 1997, when we first compiled all of the recipes from the 1996 issues of Taste of Home magazine into a book. And we've continued doing the same thing each year since. But subscribers kept asking for all the recipes from the "missing year". So we finally did it--all those great recipes from that first year are now compiled in this just-off-the-press 1994 edition. You get over 400 family-favorite recipes in this book, including main dishes like "Chicken Cheese Lasagna" and "Vegetable Beef Casserole", plus snacks, side dishes, desserts and more. This 240-page hardcover book is full color, 8-3/8" x 11-1/8" and lies fat while you're cooking. To order 1994 Taste of Home Annual Recipes from Country Store On-line, visit http://www.countrystorecatalog.com/rd.asp?id=7 ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! If this newsletter was forwarded to you, you can sign up for yourself at http://www.tasteofhome.com ********** TO CANCEL your newsletter at any time, visit http://www.reimanpub.com/rd.asp?id=1 TO UPDATE your e-mail address and other information, please visit http://www.tasteofhome.com and click on the "Maintain Your Personal Preferences" link next to the "Free Newsletters" link. You'll need your current e-mail address and password to log-in. If you've forgotten your password or never selected one, there is a link to have it e-mailed to you. HAVING PROBLEMS linking to our Web site? If clicking a link doesn't work, you can simply highlight and copy the link, then paste it into your browser's address field. ********** THIS NEWSLETTER is from the editors of America's most popular food magazines... Taste of Home magazine takes a commonsense approach to family-pleasing meals with over 85 practical recipes in every issue. It's America's No. 1 cooking magazine! To subscribe or give a gift on-line, visit http://www.tasteofhome.com/rd.asp?id=6 Quick Cooking features speedy recipes (over 100 in each issue!) that help you put nutritious and tasty meals on the table FAST! Plus you'll get proven cooking hints, kitchen shortcuts and more! To subscribe or give a gift on-line, visit http://www.quickcooking.com/rd.asp?id=2 Light & Tasty is a completely different kind of magazine that lets you enjoy all the foods you love--lighter! Every luscious recipe (75 or more!) is lower in fat, salt, calories or cholesterol. Plus, each scrumptious, slimmed-down dish has been approved by a Registered Dietitian. You'll be amazed that low-fat food can taste so good! To subscribe or give a gift on-line, visit http://www.lightandtasty.com/rd.asp?id=2 ********** BYE for now from the Taste of Home staff...see you next month! ********** Copyright 2001 Reiman Publications. All rights reserved.