HAVE a favorite Taste of Home recipe you prepare and serve often? How about a recipe that's frequently requested by family or friends?

NOW you can savor an all-new exclusive batch of recipes hand-picked from our friendly family of magazines. It’s called The Best of Country Cooking 2002.

This 184-page cookbook is packed with 366 of the most delicious, tried-and-proven recipes from recent issues of Country, Country EXTRA, Country Woman, Reminisce and Reminisce EXTRA—Taste of Home’s sister publications. It’s the only place where you can find these taste-tempting country-style recipes in one beautifully hardbound book. 

So if you’re ready to “taste” this new best of the best collection, click here for The Best of Country Cooking 2002.  As a Taste of Home newsletter subscriber, you’re entitled to get it at a BIG savings—$5.00 off the regular price. Plus you’ll get 2 FREE GIFTS!

Click here to see a scrumptious sampling of the recipes inside The Best of Country Cooking 2002.

Love Those Late-Night Snacks

WHETHER you're spending a quiet evening alone or entertaining, a good snack always hits the spot. The recipes here, from readers and field editors, are sure to satisfy "the munchies" and close your day in a contented way.

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CHOCOLATE PIZZA
"People who love chocolate will enjoy this delightfully sweet confection," says Janet S. of Sunnyvale, California.

3 cups vanilla chips, divided
2 cups (12 ounces) semisweet chocolate chips
2 cups miniature marshmallows
1 cup Rice Krispies
1 cup chopped walnuts
1/2 cup halved maraschino cherries, patted dry
1/4 cup flaked coconut
1 teaspoon vegetable oil

In a microwave-safe bowl, combine 2-1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes; stir. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts; mix well.

Spread evenly on a 13-in. pizza pan that has been coated with nonstick cooking spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. Yield: 16-20 servings.

STRAWBERRY YOGURT DIP
"I serve this light, fluffy dip with fruit," says Nancy J. of Laverne, Oklahoma.

1-1/2 cups frozen whole strawberries, thawed
1 carton (8 ounces) strawberry yogurt
1 cup whipped topping
Assorted fruit or angel food cake

In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake. Yield: 2-3/4 cups.

MUSHROOM CHEESE STROMBOLI
"Our state is well known for its wonderful fresh mushrooms," reports field editor Patty K. of Greentown, Pennsylvania.

1/4 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
1 loaf (1 pound) frozen bread dough, thawed
3 ounces thinly sliced pepperoni
6 ounces thinly sliced mozzarella cheese
1/4 pound thinly sliced Provolone cheese
1 cup grated Parmesan cheese
1/3 cup spaghetti sauce
1 tablespoon dried parsley flakes
1/2 teaspoon dried oregano
1 egg yolk
1/2 teaspoon water
Additional Parmesan cheese, optional

In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30-in. x 8-in. rectangle; cut into two 15-in. x 8-in. pieces. On the long side of each piece, layer pep­peroni, cheeses, mushrooms, spaghetti sauce, parsley and oregano. Fold over dough and pinch to seal. Combine egg and water; brush over edges and ends of dough. With a sharp knife, cut five small steam vents in the top of each roll. Place on greased baking sheets. Sprinkle with Parmesan if desired. Bake at 350 degrees for 27-30 minutes or until golden brown. Slice and serve warm. Yield: 36 slices. Editor's Note: Baked stromboli may be frozen for up to 1 month.

To view a photo of these recipes, click here.

Coming Soon...

IF YOU like your food seasoned with a hearty helping of fun, plan to join us this fall for Taste of Home's Cooking Expo in Milwaukee, Wisconsin. Mark your calendars now for this exciting first-time event to be held Oct. 18-19 at the Midwest Express Center in downtown Milwaukee.

For more information, visit the Cooking Expo Web site at http://www.tasteofhomecookingexpo.com

Shortcuts Worth Sharing

> Husk a garlic clove in an instant by cutting it in half lengthwise with a sharp knife. If the husk still doesn't come off, quarter the clove. --Emma L., Wilimar, Minnesota

> One day I was in a hurry to make strawberry jam. Instead of mashing the fruit by hand, I put the berries in the blender and gave it a couple of twirls. I had evenly crushed berries in no time. --Gale S., Pembroke, Ontario

> I keep my cooking oil in a plastic squeeze bottle like the kind used for ketchup in restaurants. This way I don't have to stop and unscrew the cap in the middle of making a recipe. --Georgia W., Annandale, Minnesota

> Instead of parboiling tomatoes to remove the skins, I rub the tomato all over with the back of a knife. The skin peels right off. I don't have to dirty a pan, wait for water to boil or risk burning my hands. --Lauren P., Baton Rouge, Louisiana

Make Magic with Muffins

MUFFINS are great for breakfast, brunch or snacks. Our field editors tell us they're always on the lookout for new variations on these hand-held goodies. Here are two favorites they were quick to share.

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RHUBARB NUT MUFFINS
"Muffins are my weakness!" confesses Mary M. of Cokato, Minnesota.

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10 muffins.

HAM AND CHEESE MUFFINS
Doris H. of Bryson City, North Carolina says, "These savory biscuit-like muffins are delicious at breakfast or with a bowl of soup."

2 cups self-rising flour*
1/2 teaspoon baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped fully cooked ham
1/2 cup shredded cheddar cheese

In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees for 16-18 minutes or until muffins test done. Yield: about 1 dozen. *Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add enough all-purpose flour to equal 1 cup.

To view a photo of these recipes, click here.

Time Out for Food Fun

HERE one cook relates how some not-so-super soup left her blushing.

"Raised during the Depression era, I learned many ways to make economical meals from leftovers," relates Eve H. of Caldwell, Idaho.

"When my daughters were growing up, I wanted to share that know-how. One day I decided to make my famous yellow split pea soup so that they could appreciate just how flavorful a frugal dish can be.

"After salvaging the bone and skin from our dinner ham and cooking up a nice broth, I added my spices, potatoes, onion and peas.

"That soup cooked and cooked, but the peas just would not soften--and the soup had an odd, sweet aroma.

"I certainly wasn't going to waste all those good ingredients, so I served the soup anyway. Once I began dishing it up, I discovered what was wrong--instead of yellow split peas, I had mixed in a package of popcorn kernels!

"Needless to say, popcorn soup never became a favorite with my family."

Looking For Lighter Fare?

Parmesan Chicken comes from Cara F. of Kokomo, Indiana. "This chicken is moist and saucy with great Parmesan flavor," she reports.

PARMESAN CHICKEN
8 boneless skinless chicken breast halves (2 pounds)
1 cup fat-free mayonnaise
1/2 cup grated fat-free Parmesan cheese
2 teaspoons dried oregano
1/8 teaspoon pepper
Paprika, optional

Place chicken in a shallow 3-qt. baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 400 degrees for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear. Yield: 8 servings. Diabetic Exchanges: One serving equals 4 very lean meat, 1/2 starch; also, 183 calories, 371 mg sodium, 73 mg cholesterol, 7 gm carbohydrate, 30 gm protein, 3 gm fat.

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