Click image above
 to view a larger photo.

Just the Two of Us

IT'S SAID that "good things come in twos"...and this time, field editor Mildred S. of Hamlet, North Carolina shares a trio of recipes to make one great meal (for two).

Swiss Steak for Two is a tempting main dish that gets great flavor and color from tomatoes, onion and green pepper. Creamy Scalloped Potatoes is a rich, comforting side dish that has tender potato slices in a creamy sauce.

For a dressed-up dessert without much fuss, try Mildred's Baked Peaches.

SWISS STEAK FOR TWO

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced

In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes. Yield: 2 servings.

CREAMY SCALLOPED POTATOES

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
2 large potatoes, peeled and thinly sliced
2 tablespoons finely chopped onion

In a small saucepan over low heat, melt butter. Stir in flour, salt and pepper until smooth and bubbly. Gradually add milk, stirring constantly. Bring to a boil; boil for 2 minutes. Remove from the heat. In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350 degrees for 35-40 minutes or until potatoes are tender. Yield: 2 servings.

BAKED PEACHES

4 canned peach halves, drained
2 tablespoons chopped walnuts
2 tablespoons brown sugar
1/2 teaspoon grated orange peel
1/8 teaspoon ground allspice
Ice cream, optional

Place peaches with cut side up in a 1-qt. baking dish. In a small bowl, combine walnuts, brown sugar, orange peel and allspice; sprinkle over peaches. Bake, uncovered, at 350 degrees for 20 minutes. Serve warm, topped with ice cream if desired. Yield: 2 servings.

To view a photo of these recipes, click here.

Shortcuts Worth Sharing

THIS regular feature gives readers a chance to share their favorite kitchen tips, household hints and "home remedies".

> Put a few drops of peppermint oil in your hot dishwater to make your kitchen and surrounding rooms smell wonderful. --Dora B., Woodruff, South Carolina

> Rather than trimming a frozen roast to fit your roasting pan, try this: Put a fresh roast into a plastic freezer bag, then fit it into your roasting pan and freeze. Once it's frozen, you can take it out of the pan, knowing it'll fit perfectly when you're ready to roast. --Ruth B., Feasterville, Pennsylvania

> I've found that those plastic vegetable storage bags with tiny holes are perfect for storing fresh-baked muffins. The muffins stay nice and moist and don't get sticky. --Julie I., Sebeka, Minnesota

> When you find a recipe you like better than one in a favorite cookbook, copy it onto a file card and tape it over the recipe in the book. This way, you can use the book's index to quickly find your new, improved recipe. --Karen B., Gove, Kansas

> If your recipe calls for a can of chopped tomatoes and you have a can of whole tomatoes, insert a knife into the opened can several times to cut the tomatoes. It's much easier than using the food processor or cutting each tomato with a knife on a cutting board. --Sherry G., York, Nebraska

Sample Some Spooky Snacks

BOO! These spirited Halloween treats only look tricky--the recipes are so easy you can enlist help from children for some holiday fun in the kitchen.

Click image at left to view a larger photo.

QUICK GHOST COOKIES

Field editor Denise S. of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she says.

1 pound white confectionery coating, cut into chunks
1 package (1 pound) Nutter Butter peanut butter cookies
Mini semisweet chocolate chips

In top of double boiler over simmering water, melt confectionery coating, stirring occasionally. Dip cookies into coating, covering completely. Set on waxed paper to cool. Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Yield: about 3 dozen.

WIGGLY PUMPKINS

Pumpkin-shaped cookie cutters form these festive finger snacks from Wall, South Dakota field editor Frances P. "My grandkids love them!" she says.

2 packages (6 ounces each) orange gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Candy corn
Black licorice and/or gumdrops

Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. x 2-in. pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy eyes and mouths. Yield: 14-16 servings.

HALLOWEEN LAYER CAKE

"There's nothing 'scary' about this cake," assures Karen W. of Tavistock, Ontario. "I make it every Halloween for my husband and our three children."

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup baking cocoa
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 tablespoon grated orange peel
10 drops yellow food coloring
6 drops red food coloring

FROSTING:
3 packages (3 ounces each) cream cheese, softened
5-3/4 cups confectioners' sugar
2 tablespoons milk
8 drops yellow food coloring
6 drops red food coloring

GLAZE:
3 squares (1 ounce each) semisweet chocolate
1/3 cup whipping cream
Candy corn for garnish

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. In a mixing bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of cake. Microwave chocolate and cream on high 1-1/2 minutes or until melted, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

To view a photo of this recipe, click here.

Get into a Perfect Pickle

WE'RE PLEASED to present this puckery primer from Pickle Packers International with plenty of piquant pointers to ponder:

> Americans consume over 29 billion pickles each year. If all those pickles were placed end-to-end, they'd reach to the moon and back 8.25 times.

> Pickles came to the New World with Columbus, provided by our country's namesake, Amerigo Vespucci, who supplied sailors with pickles to prevent scurvy.

> Pickle juice makes a great marinade. For your next cookout, marinate chicken in sweet pickle juice for 2 hours and brush on the surplus while grilling.

> Perk up routine dinners by stirring pickles into soups or stuffing and mixing them into meat loaf or pasta.

Cool Cucumber Chicken is from Andria B. of Randolph, New Jersey. "My husband really likes chicken, so when I need a delicious dish for a picnic or barbecue, this is what I make," she says.
 

COOL CUCUMBER CHICKEN

4 boneless skinless chicken breast halves (1 pound)
2 tablespoons olive or vegetable oil
1 medium cucumber, seeded and chopped
1/2 cup plain low-fat yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh dill
1/8 teaspoon pepper

Brush both sides of chicken with oil. Broil 5 in. from the heat or grill over medium coals, turning occasionally, for 10-14 minutes or until juices run clear. Meanwhile, combine remaining ingredients in a small bowl. Spoon over warm chicken; serve immediately. Or, to serve cold, spoon sauce over chicken and refrigerate several hours or overnight. Yield: 4 servings. Diabetic Exchanges: One serving equals 4 very lean meat, 1-1/2 fat, 1 vegetable; also, 256 calories, 134 mg sodium, 75 mg cholesterol, 7 gm carbohydrate, 29gm protein, 12 gm fat.

THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

To access the Taste of Home Bulletin Board, click here.

(Add the Bulletin Board to your browser favorites or bookmarks for quick access!)