Taste of Home Newsletter - September 2002 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a penny-pinching main meal menu, some special ingredient ideas, a perpetual potluck and more. Read on and you'll discover... > Feed Your Family for Pennies a Plate! > What I Add To Make It Special > Enjoy Teatime Anytime > This Potluck's Permanent! > Looking for Lighter Fare? > Bulletin Board Brings Answers Fast > Get Organized With Recipe Binder ********** Savor a Feast of Food & Fun in Milwaukee! IT’S COMING SOON! Taste of Home’s Cooking Expo will debut Oct. 18-19 at the Midwest Express Center in Milwaukee, Wisconsin. So if you live in the area or are planning a visit, pre-register now at www.tasteofhomecookingexpo.com and save $2.00 OFF the regular fee. When you do, you’ll enjoy exciting exhibits, events and prize giveaways, including: > Enter to win a new major kitchen appliance from Sears Kenmore! > Bring your enticing-looking entry for the Fun & Festive Food Contest. Prizes worth up to $200 will be awarded. > Exchange five of your family-favorite recipes with other subscribers at the free Taste of Home Recipe Swap. > Meet fascinating personalities such as celebrity chef Nick Stellino > See free cooking demos sponsored by Campbell Soup Company, Kraft Foods and Alltrista Consumer Products > Enjoy tempting samples, like Jimmy Dean sausage, Juicy smoothies and much, much more at the big Expo Exhibit Hall at the Midwest Express Center. Nearly 4,000 home cooks like you have already pre-registered. So don’t miss out... To register today, visit: http://www.tasteofhomecookingexpo.com/rd.asp?id=12 ********** Get 548 Surefire Family Pleasers in Our Latest Annual Recipes Book! THE newest edition of our most popular cookbook series is guaranteed to delight your family with country-style dishes such as "Stuffed Beef Tenderloin", "Almond Wild Rice" and "Mocha Bundt Cake". Each one is down-home delicious and shared by a good home cook like you. This 320-page, hardcover cookbook gives you all the family-approved recipes (main dishes, salads, sandwiches, desserts and more) from the 2002 issues of Taste of Home, plus 18 bonus recipes. And all of the magazine's popular features are here, too, like "My Mom's Best Meal", "Editors' Meals" and "Potluck Pleasers". If you're ready to hear the "seconds, please" compliments, visit: http://www.countrystorecatalog.com/RD.asp?ID=276 for 2003 Taste of Home Annual Recipes. 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! To claim your 2 FREE GIFTS, visit: http://www.countrystorecatalog.com/RD.asp?ID=276 ********** Feed Your Family for Pennies a Plate! EVEN at today's prices, you can feed your family for just pennies a person. This time, three terrific cooks show how easy it is to put together a low-budget menu for about $1.18 per setting. Spaghetti with Homemade Turkey Sausage is a savory, satisfying main dish from Shirley G. of West Allis, Wisconsin. Squash and Pepper Saute is from field editor June F. of Belle Plaine, Iowa. Sesame French Bread bakes into crunchy golden loaves, assures field editor Peggy V. of Trenton, New Jersey. SPAGHETTI WITH HOMEMADE TURKEY SAUSAGE 1 pound ground turkey 1 teaspoon fennel seed, crushed 1 teaspoon water 1/2 teaspoon salt 1/2 teaspoon pepper 1 jar (27 ounces) spaghetti sauce 12 ounces spaghetti, cooked and drained In a bowl, combine turkey, fennel seed, water, salt and pepper. Refrigerate overnight. Crumble into bite-size pieces; cook in a skillet over medium heat until no pink remains. Add spaghetti sauce and heat through. Serve over hot spaghetti. Yield: 6 servings. SQUASH AND PEPPER SAUTE 2 medium yellow squash, sliced 2 medium zucchini, sliced 1 medium sweet red pepper, julienned 1/4 cup olive or vegetable oil 1 envelope (.7 ounce) Italian salad dressing mix 3 tablespoons red wine vinegar In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings. SESAME FRENCH BREAD 2 packages (1/4 ounce each) active dry yeast 2-1/2 cups warm water (110 to 115 degrees) 2 tablespoons sugar 2 tablespoons vegetable oil 2 teaspoons salt 6 to 6-1/2 cups all-purpose flour Cornmeal 1 egg white 1 tablespoon water 2 tablespoons sesame seeds In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on a greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with nonstick cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400 degrees for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Yield: 2 loaves. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=142 ********** What I Add To Make It Special 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: Summer Suppers. "I add a can of chicken gumbo soup to my sloppy joes," reports Sandy S. of Hayward, Wisconsin. "It gives them a special tangy flavor." Relates Barbara C. of Whitehouse, Texas, "I soak chicken pieces for almost an hour in milk with marjoram sprinkled in when making my Southern fried chicken. It's delicious." In Port Charlotte, Florida, Lois Ann S. makes mouth-watering burgers by mixing the ground beef with taco seasoning and chopped green chilies. Perfect Picnic Foods. "I improve canned baked beans with ketchup, diced onion and brown sugar," explains Lynn E. of Greentown, Indiana. "But my secret ingredient is a bit of cinnamon. There are never any leftovers." Vi R. of Affton, Missouri makes "eggs-cellent" deviled eggs by mashing the yolks with deviled ham. "They're hearty and tasty," Vi assures. To give potato salad zip, Allen R. of Diboll, Texas stirs in prepared horseradish, grated Parmesan cheese and a few drops of hot pepper sauce. Great Garden Vegetables. In Brunswick Hills, Ohio, Marie H. gives yellow squash wonderful flavor by boiling it in salted water with a little sugar and cinnamon. JoAnn C. of San Jose, California dresses up her cooked, diagonally sliced carrots by coating them with French dressing and a sprinkling of dill weed. ********** Enjoy Teatime Anytime MANY FOLKS find that taking a break to sip a flavorful cup of tea is relaxing and rejuvenating. So why not share the experience with friends? A tea party is fun anytime of year since tea can be the basis for some delicious hot and cold beverages. Be creative--add some fruit juice, spices or other ingredients like those suggested here. With finger sandwiches and dainty desserts, some soft music and several good friends, you've got the makings of an enjoyable afternoon! ALMOND DREAM This rich-tasting, creamy beverage is almost a dessert in itself. 2-1/2 cups boiling water 6 almond herbal tea bags 1/2 cup sugar 1 cup whipping cream Ground nutmeg, optional In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Stir in sugar; cool. In a blender, process cream at high speed for 30 seconds or until thickened. Add tea mixture; process until blended. Pour into glasses. Garnish with nutmeg if desired. Yield: 6 servings. BLACKBERRY BREEZE With its tropical flair, this refreshing drink is perfect for summer sipping. 1 cup boiling water 6 blackberry-flavored tea bags 1/2 cup pineapple juice 1 can (8 ounces) crushed pineapple, undrained 1/3 cup sugar 18 ice cubes In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove bags. Chill tea. In a blender, process the tea, pineapple juice, pineapple and sugar until smooth. Add ice cubes, one at a time, processing after each addition until blended. Yield: 4 servings. RASPBERRY LEMON SMOOTHIE A cool, tangy thirst-quencher, this hits the spot on a hot day. 2 cups boiling water 8 lemon herbal tea bags 2 cups pineapple juice 1 pint raspberry sherbet Lemon slices, optional In a teapot, pour boiling water over tea bags; cover and steep for 5 minutes. Remove bags. Chill tea. In a blender, process the tea, pineapple juice and sherbet until smooth. Pour into glasses. Garnish with lemon if desired. Yield: 4 servings. ********** This Potluck's Permanent! POTLUCKS are so popular with Janice J. and her friends in Albany, New York that they made theirs perpetual. Janice and 16 of her friends (some she's known since grade school) have enjoyed their "Potluck Dinner-of-the-Month Club" for over 11 years, and the group has never missed a meeting! "We get together once a month at one of our homes for a delicious potluck dinner," Janice explains. The hostess makes the main dish and coordinates with the others so there's a variety of tempting appetizers, side dishes and desserts. "We get lots of great recipe ideas from Taste of Home," Janice says. "We think of this potluck as our 'monthly reunion'. It gives us a night out and without it, many of us may not have kept in touch," Janice relates. The group even has theme dinners. "One time each member brought her mother," Janice adds. "Everyone had more fun than we ever imagined. "Over the years, we've shared some great memories...and many exceptional meals." ********** Looking For Lighter Fare? BAKED FISH is a simple yet satisfying main dish shared by Lynn M. from Great Mills, Maryland. Pair it with Roasted Potatoes from Sally Sue C. of Greeneville, Tennessee. BAKED FISH 1/2 pound panfish fillets (perch, trout or whitefish) 4 teaspoons grated Parmesan cheese 1/2 teaspoon dill weed Place fish in a 10-in. pie plate that has been coated with nonstick cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350 degrees for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings. Diabetic Exchanges: One serving (prepared with perch) equals 3 very lean meat; also, 119 calories, 131 mg sodium, 104 mg cholesterol, 0 carbohydrate, 23 gm protein, 2 gm fat. ROASTED POTATOES 2 tablespoons lemon juice 4 teaspoons olive or vegetable oil 1/2 teaspoon dried thyme 1/2 teaspoon garlic salt 1/8 teaspoon pepper 6 small red potatoes (about 1 pound), quartered In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in an 8-in. square baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 450 degrees for 40 minutes or until potatoes are tender, stirring occasionally. Yield: 2 servings. Diabetic Exchanges: One serving equals 2 fat, 1 starch; also, 173 calories, 335 mg sodium, 0 cholesterol, 22 gm carbohydrate, 2 gm protein, 9 gm fat. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=143 ********** 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=41 (Add the Bulletin Board to your browser favorites or bookmarks for quick access!) ********** Get Organized With Recipe Binder CLIP a lot of recipes? The Taste of Home Recipe Binder is great for organizing the "clip and keep" recipes from our magazines! The 6"W x 2"D x 7"H hardcover ring binder has 50 clear sleeves, 25 blank recipe cards and nine divider pages. Extra sleeves and cards are available. To order The Taste of Home Recipe Binder from Country Store On-line, visit: http://www.countrystorecatalog.com/rd.asp?id=273 To order 25 Extra Sleeves, visit: http://www.countrystorecatalog.com/rd.asp?id=274 To order 25 Blank Recipe Cards, visit: http://www.countrystorecatalog.com/rd.asp?id=275 ********** 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=17and 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=141 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=48 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=45 ********** 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=$$email$$