Taste of Home Newsletter - August 2002 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a tasty quick breakfast menu, ideas for making leftovers luscious, a humorous recipe recollection and more. Read on and you'll discover... > A Complete Meal in Minutes > Give Leftovers a Lift > Green Beans Mean Snappy Meals > Recipe Had Her Red-Faced > Looking for Lighter Fare? > Bulletin Board Brings Answers Fast > "Switch-and-Go" Recipes for Busy Days ********** Feast on a Smorgasbord of Fun at Taste of Home's Cooking Expo This show is flavored with food and festivities for everyone. WANT the recipe for a good time the whole family will enjoy? We’ll have all the ingredients you need at the Taste of Home Cooking Expo this fall in Milwaukee, Wisconsin. Plan to join us for a day bubbling over with aisle after aisle of food-related booths, book signings, recipe swaps and more. This first-of-a-kind event is set for Oct. 18-19 at the city’s Midwest Express Center, and there are plenty of activities in store for cooks of all ages…so wear your walking shoes! Here’s a sampling to whet your appetite: > The Exhibit Hall will spotlight new food products from brand names like Campbell Soup Company (youngsters can meet the Campbell Kids!), Sears Kenmore Appliances, Kraft Foods and Hormel Foods Corporation plus kitchen gear and table decor. > Taste of Home and its sister magazines, Quick Cooking and Light & Tasty, will stage cooking demonstrations on preparing desserts, delicious low-calorie dishes and holiday fare. Space is limited so reserve your spot now! > Mini-classes, presented by national food companies, will help busy cooks put attractive and flavorful foods on the table. > The Taste of Home Marketplace will offer cookbooks, the new Taste of Home cookware, kitchen tools and special show items. Plus, there will be loads of free recipes, money-saving coupons, terrific prizes and surprises, too. For more information, visit: http://www.tasteofhomecookingexpo.com/rd.asp?id=10 ********** Online Cookbook Is Convenient and Fun! HERE'S great news--we've partnered with Allrecipes.com to create an online recipe collection that combines 300 Taste of Home recipes with exclusive Quick·Smart™ recipe tools. Taste of Home's Fast Family Favorites is an online cookbook with 300 mouth-watering recipes, most of which can be table-ready in about 30 minutes. Over half the dishes are shown in full-color photos. Quick·Smart™ tools allow you to instantly personalize the recipes to meet your individual needs. You can: > Scale any recipe from 1 to 300 servings > Rate, review and add your own personal notes to recipes > Create personalized shopping lists > Print recipe cards > Add recipes to your personal on-line recipe box Imagine having all your favorite Taste of Home recipes in one convenient online cookbook...with Quick·Smart™ tools to make feeding your family faster (and more fun) than ever! To order Taste of Home's Fast Family Favorites online cookbook, visit: http://www.tasteofhome.com/RD.asp?ID=132 ********** A Complete Meal in Minutes IN SUMMER, even folks who love to cook may want to spend less time in the kitchen. A fast-to-fix breakfast means you and your family can make the most of a beautiful morning. The complete-meal menu here is made up of favorites from three great cooks and was combined in our Test Kitchen. You can have everything ready to serve in about half an hour! Breakfast Burritos are a fun and filling way to serve scrambled eggs, says Brenda S. of Granger, Indiana. Potatoes O'Brien come from Nila T. of Baird, Texas. Lemon Blueberry Biscuits from Kristin D. of Vancouver, Washington are easy to make and a treat to eat. BREAKFAST BURRITOS 1 pound bulk pork sausage 1 small onion, chopped 1/2 green pepper, chopped 1 can (4 ounces) mushroom stems and pieces, drained 8 flour tortillas (7 inches), warmed 6 eggs, beaten 1 cup (4 ounces) shredded cheddar cheese Salsa, optional In a skillet, brown sausage. Drain, discarding all but 2 tablespoons drippings. Add onion, green pepper and mushrooms; saute until tender. Meanwhile, in another skillet or in the microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla; cover with an equal amount of eggs and 2 tablespoons of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 4 servings. POTATOES O'BRIEN 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 4 medium red potatoes, cubed 3 tablespoons cooking oil 1/4 cup beef broth 1/2 teaspoon Worcestershire sauce 1 teaspoon salt In a skillet over medium heat, saute the onion, peppers and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce and salt; pour over vegetables. Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes. Yield: 4 servings. LEMON BLUEBERRY BISCUITS 2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 carton (8 ounces) lemon yogurt 1 egg, lightly beaten 1/4 cup butter or margarine, melted 1 teaspoon grated lemon peel 1 cup fresh or frozen blueberries GLAZE: 1/2 cup confectioners' sugar 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 degrees for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. Yield: 1 dozen. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=133 ********** Give Leftovers a Lift LEFTOVERS...again? You won't hear that complaint once you use these tried-and-true tricks from some seasoned cooks for dressing up leftovers. Your family will want seconds from your second-time-around servings! Any-Dish Delight. Sue G. of Eleva, Wisconsin has a creative way to give new life to any leftover meat or side dish. "Steam cabbage leaves and fill with leftovers," she relates. "Seal with toothpicks, then place the rolls in a puddle of tomato sauce in a baking dish. Pour additional sauce over and bake until tender. Delicious!" Salad Saver. For an easy, impressive-looking dessert, Sue layers leftover fruit salad or gelatin salad alternately with pieces of cookies or cake and whipped cream in tall dessert glasses. "Top with chopped nuts and a cherry," she adds. Ham Helper. "When I have leftover ham, I grind it, then add shredded cheese, beaten egg and bread crumbs," says Margaret W. of Bisbee, Arizona. "I stuff that mixture into green peppers and bake, uncovered, until the peppers are tender. My family won't eat stuffed peppers any other way." ********** Green Beans Mean Snappy Meals FROM our field editors' recipe files, these dishes showcase fresh green beans at their best. Of course, you can substitute frozen or canned beans if necessary...but with fresh beans plentiful in home gardens and local markets, you’ll want to try them in these colorful and delicious ways. THREE-BEAN SALAD Katie K. of Hartland, Minnesota adds garlic to an old favorite and prefers a not-so-sweet dressing. 1 pound fresh green beans 1 pound fresh wax beans 1 can (15-1/2 ounces) kidney beans, rinsed and drained 1 cup Italian salad dressing 1/4 cup finely chopped onion 2 garlic cloves, minced 1 tablespoon dried parsley flakes Cut green and wax beans into 1-1/4-in. pieces; place in a saucepan. Cover with water and cook until crisp-tender. Drain; place in a large bowl. Add remaining ingredients; mix gently. Cover and chill for several hours before serving. Yield: 12-16 servings. TANGY GREEN BEAN CASSEROLE "Here's a bean dish my family requests often," says Judy R. of Newport, Rhode Island. "It's easy to prepare and makes a wonderful addition to a buffet supper or potluck dinner." 2 pounds fresh green beans, cut into 1-1/2-inch pieces 2 tablespoons finely chopped onion 2 tablespoons olive or vegetable oil 1 tablespoon vinegar 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons dry bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon butter or margarine, melted In a saucepan, cover beans with water. Cook until crisp-tender; drain. Add onion, oil, vinegar, garlic, salt and pepper; toss to coat. Transfer to an ungreased 2-qt. baking dish. Toss crumbs, cheese and butter; sprinkle over bean mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Yield: 6-8 servings. ********** Recipe Had Her Red-Faced SUZANNE M. of Burlington, Massachusetts shares a story about a friend that goes to show even following a recipe carefully can leave room for error. "When my friend was newly married, she decided to bake a batch of whoopie pies, which are soft cake-like sandwich cookies filled with fluffy frosting," explains Suzanne. "Following the recipe exactly, she soon had produced a perfect bowl of cookie dough. Next the recipe directed, 'Spoon onto greased cookie sheet and leave room for spreading.' "My friend proceeded to spoon the dough onto the cookie sheet, and then, following the recipe instructions exactly, she left the room! "After a couple of minutes, she realized that the recipe didn't mean for her to leave the room. It took a long time for her to admit this misunderstanding to anyone!" ********** Looking For Lighter Fare? FLAVORFUL Turkey Burgers are a favorite for Brenda J. of Homestead, Florida. "I created this recipe on a whim for company," Brenda says. "It was a hit." TURKEY BURGERS 1 pound ground turkey breast Egg substitute equal to 1 egg 1/4 cup dry bread crumbs 1 teaspoon steak sauce 1 teaspoon spicy brown mustard 1/4 teaspoon dried thyme 1/4 teaspoon pepper 4 hamburger buns, split Lettuce leaves and tomato slices In a bowl, combine the first seven ingredients. Shape into four burgers (for easier shaping, use cold wet hands). Pan-fry, grill or broil until no longer pink. Serve on buns with lettuce and tomato. Yield: 4 servings. Diabetic Exchanges: One serving equals 4 very lean meat, 2 starch; also, 285 calories, 411 mg sodium, 35 mg cholesterol, 26 gm carbohydrate, 33 gm protein, 6 gm fat. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=134 ********** Bulletin Board Brings Answers Fast THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line! Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. To access the Taste of Home Bulletin Board, visit: http://bbs.reimanpub.com/RD.asp?ID=35 (Add the Bulletin Board to your browser favorites or bookmarks for quick access!) ********** "Switch-and-Go" Recipes for Busy Days YOU don't have to be home all day to enjoy meals that taste like you cooked for hours, thanks to the easy-to-make recipes in our brand-new Best of Country Slow Cooker Recipes cookbook. Besides over 200 of the best slow-cooker recipes shared by readers of Taste of Home and Quick Cooking magazines, you'll get plenty of helpful hints for making fabulous meals that are ready to eat when you are. Best of Country Slow Cooker Recipes starts off with a handy guide to slow-cooking basics, with step-by-step instructions, cooking time charts and tips on how to stock your pantry. Plus, you'll get our editors' secret method for adapting your own favorite recipes for slow-cooking success. To order Best of Country Slow Cooker Recipes from Country Store On-line, visit: http://www.countrystorecatalog.com/rd.asp?id=257 ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! This email was sent to: $$email$$ If this newsletter was forwarded to you, you can sign up for yourself at http://www.tasteofhome.com/RD.asp?ID=17 ********** 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/RD.asp?ID=17 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=131 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=43 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=41 ********** BYE for now from the Taste of Home staff...see you next month! ********** Copyright 2002 Reiman Media Group, Inc. All rights reserved. Taste of Home, P.O. Box 991, Greendale WI 53129-0991 THIS newsletter is now available in a graphical format (HTML) that includes photos with the recipes and stories. The computer code below is HTML. If your e-mail program does not support HTML, visit https://www.reimanpub.com/registration2/text.asp?email=$$email$$