Taste of Home Newsletter - September 2001 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a meal-for-one menu, a seasonal recollection, some un-beet-able advice and more. Read on and you'll discover... > New Newsletter Version Available > Singling Out Good Food > Pondering Over the Kitchen Sink > Love Those Late-Night Snacks! > Beets Can't Be Beat > New Book Is a Holiday Helper ********** New Newsletter Version Available STARTING next month, this newsletter will be available in an HTML (graphical) format so you can see bright, colorful photos with the recipes and stories. If your e-mail program supports HTML, you can choose to receive the new version by updating your personal preferences. Simply visit http://www.tasteofhome.com and click on the "Maintain Your Personal Preferences" link next to the "Free Newsletters" link. 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. On the Personal Preferences page, locate the option for "E-Mail Format Preference" and select HTML. Then click the "Submit" button at the bottom of the page. (Not sure if your e-mail supports HTML? Check with your Internet Service Provider--they should be able to help.) ********** Singling Out Good Food DINING ALONE has its benefits. You can cook what you like...you can serve as much as you want when you want it...and you always eat in good company! This complete meal-for-one menu includes Hobo Dinner from Pat W. of Pine Island, Minnesota, Egg and Tomato Salad from Joan S. of Pinedale, Wyoming, and Individual Apple Crisp, shared by Lethea W. of Newport, Arkansas. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=10 HOBO DINNER 1/4 pound ground beef 1 potato, sliced 1 carrot, sliced 2 tablespoons chopped onion 1 sheet heavy-duty aluminum foil (18 inches x 13 inches) Salt and pepper to taste Shape beef into a patty; place in the center of foil with potato, carrot and onion. Sprinkle with salt if desired and pepper. Fold foil over and seal well; place on a baking sheet. Bake at 350 degrees for 45 minutes. Open foil carefully. Yield: 1 serving. EGG AND TOMATO SALAD 1 small tomato, thinly sliced 1 hard-cooked egg, sliced Leaf lettuce 2 tablespoons olive or vegetable oil 4 teaspoons lemon juice 1/2 teaspoon sugar 1/4 teaspoon seasoned salt 1/4 teaspoon ground mustard 1/8 to 1/4 teaspoon salt 1/8 teaspoon pepper 2 drops hot pepper sauce On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately. Yield: 1 serving. INDIVIDUAL APPLE CRISP 1 small apple, peeled and sliced 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1 tablespoon quick-cooking oats 1/8 teaspoon ground cinnamon Dash ground nutmeg Dash salt 1 tablespoon cold butter or margarine Half-and-half cream or ice cream, optional Place apple in a small greased baking dish. In a small bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over apple. Bake, uncovered, at 375 degrees for 30-35 minutes or until apple is tender. Serve warm with cream or ice cream if desired. Yield: 1 serving. To view a photo of the menu above, visit: http://www.tasteofhome.com/rd.asp?id=10 ********** Pondering Over the Kitchen Sink "WHEN I WAS a girl in the 1930's, September meant a new school year and a new canning year," recalls Berliene G. of Bradenton, Florida. "I'd arrive home from a day of classes and be surrounded by wonderful aromas that made my taste buds quiver. "Mom and Grandma were already hard at work. I'd be assigned to peeling, washing jars or stirring simmering pots. "Grandma insisted that every jar look good enough to win a blue ribbon at the fair. Each day, we stood back to look over our accomplishments with great pride. Dozens of jars held beautiful pears, plump shimmering peaches, cinnamon applesauce, savory chili sauce and more. "Now I get a lump in my throat as I remember that great food, two wonderful friends--Grandma and Mother--and those days none by." Love Those Late-Night Snacks! AFTER a busy summer day, there's nothing nicer than a relaxing evening visiting with friends, playing games with the kids or watching a good movie. When the late-night munchies hit, try one of these super snacks--they're sure to bring a contented close to your day. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=11 PICADILLO DIP "The unusual combination of ingredients makes this snack great," says Lisa R. of Vernon, New Jersey. 1 pound ground beef 1 cup water 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 1/2 cup raisins 1/2 cup slivered almonds 1/4 cup chopped stuffed olives 1/2 teaspoon sugar Tortilla chips In a large saucepan, brown beef. Add water, garlic, salt and pepper. Cover and simmer for 20 minutes; drain. Add next six ingredients; mix well. Cover and simmer for 45 minutes, stirring occasionally. Serve hot with chips. Yield: 4 cups. PARMESAN BREADSTICKS "These soft bread sticks are so easy to make and have wonderful homemade flavor," says Marlene M. from Delano, Minnesota. 3/4 cup grated Parmesan cheese 1-1/2 teaspoons dried Italian seasoning 1 loaf (1 pound) frozen white bread dough, thawed 1/4 cup butter or margarine, melted Warm pizza sauce, optional Combine cheese and Italian seasoning in a shallow bowl; set aside. Divide dough into 32 sections; roll each into a 5-in, rope. Twist two pieces together. Moisten ends with water and pinch to seal. Dip in butter, then in cheese mixture. Place on a greased baking sheet. Bake at 400 degrees for 10-14 minutes or until golden brown. Serve with pizza sauce for dipping if desired. Yield: 16 servings. SWEET SNACK MIX Tempt your troops with a twist on caramel corn shared by Dee G. of Omaha, Nebraska. 14 cups popped popcorn 3 cups crisp rice cereal 2 cups salted peanuts 1 pound white confectionery coating* 3 tablespoons creamy peanut butter In a large bowl, combine popcorn, cereal and peanuts. In the top of a double boiler over simmering water, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture; stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in an airtight container. Yield: 5-6 quarts. *Editor's Note: Confectionery coating, found in the baking section of most grocery stores, is sometimes labeled "almond bark" or "candy coating". To view a photo of the treats above, visit: http://www.tasteofhome.com/rd.asp?id=11 ********** Beets Can't Be Beat TANGY BEETS add a bold dash of color to your dinner menu. A satisfying summer side dish, beets are perfect for casual picnics or fancy Sunday gatherings. No matter what the occasion, these ruby-red roots are always dressed for success. Our Home Economists share these tips on selecting, storing and cooking beets: > Look for firm, smooth beets with good round shape. Small and medium-size beets are usually the most tender. > Beet greens are edible and tasty. Greens from young plants are best. Use raw in salads or boil until tender in salted water and serve with butter. > Fresh uncooked beets, with or without tops, will keep in the refrigerator for about 1 month. > When boiling, cut off greens about 2 inches from the beets to keep color loss to a minimum during cooking. Cook whole unpeeled beets covered in boiling salted water until tender. Cool a bit, then slip off the skins by rubbing with your fingers. > You can bake beets, too. In a shallow pan, place beets prepared the same way as you would for boiling. Brush with oil. Bake at 350 degrees for 1 hour or until tender, then peel. New Book Is a Holiday Helper THIS brand-new book makes it simple and fun to put together deliciously festive, memory-making menus for your favorite holidays...even if you've never volunteered to host a family celebration in your life! Taste of Home's 2001 Holiday & Celebrations Cookbook gives you all the recipes you need for Thanksgiving feasts, Christmas dinners, Easter brunches and more. It's chock-full of family-favorite recipes for appetizers, salads, main and side dishes, desserts, snacks, beverages and other treats. Besides more than 260 rave-winning recipes, Taste of Home's 2001 Holiday & Celebrations Cookbook gives you tips on table decorating, scrumptious gifts to make in your kitchen, and step-by-step photos with "how-to" advice from the editors of Taste of Home. To order this 256-page, 8-3/8" x 11-1/8" hardcover cookbook from Country Store On-line, visit http://www.countrystorecatalog.com/rd.asp?id=12 ********** 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.