Taste of Home Newsletter - November 2002 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a hearty quick meal menu, some appealing apple treats, lighter choices for Thanksgiving and more. Read on and you'll discover... > A Complete Meal in Minutes > Proven Potluck Tips > Apples Add Flavor to Autumn > A Blushing Blunder... > Looking For Lighter Fare? > Bulletin Board Brings Answers Fast > Make a Date with Taste of Home ********** A Complete Meal in Minutes IF autumn activities keep your time in the kitchen to a minimum, a satisfying quick meal may be just the ticket for yourself and your family! The complete-meal menu here is made up of favorite recipes shared by three great cooks and combined in our test kitchen. You can have everything ready to serve in just half an hour. Apricot Ham Rolls from Carolyn H. of Antioch, Tennessee are speedy and special. Broccoli Stir-Fry is a great way to dress up a nutritious vegetable, says Susan D. of Vernon Hills, Illinois. Microwave Cherry Crisp from Debra M. of Edwards, California uses a time-saving method to produce a treat with old-fashioned flavor. APRICOT HAM ROLLS 1-2/3 cups apricot nectar, divided 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 cup uncooked instant rice 2 tablespoons minced fresh parsley 8 thin slices fully cooked ham 2 tablespoons maple syrup In a saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 6-8 minutes or until the liquid is absorbed. Add parsley and fluff with fork. Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixture; secure with a toothpick. In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce. Remove toothpicks before serving. Yield: 4 servings. BROCCOLI STIR-FRY 3 cups fresh broccoli florets 1/4 cup butter or margarine 1-1/2 teaspoons lemon-pepper seasoning In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes. Yield: 4 servings. MICROWAVE CHERRY CRISP 1 can (21 ounces) cherry pie filling 3/4 cup packed brown sugar 2/3 cup quick-cooking oats 1/3 cup all-purpose flour 1/4 cup butter or margarine Vanilla ice cream, optional Spoon filling into a greased 9-in. pie plate. In a bowl, combine brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling. Microwave on high for 12-14 minutes. Serve warm with ice cream if desired. Yield: 4-6 servings. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=182 ********** (Advertisement) Bring Your Holiday Feast Alive with Flavor... Visit Swanson(R) Holiday Central for Menus, Tips, Advice and More! http://www.tasteofhome.com/RD.asp?ID=184 ********** Proven Potluck Tips THESE tips from readers and field editors are guaranteed great for gatherings! > Bake your stuffing in a fluted tube pan coated with nonstick cooking spray. To serve, turn the ring of stuffing onto an attractive plate for a nice look. --George S., Jerome, Idaho > For lovely looking vegetable dishes, add a bit of vinegar to the water when cooking. This helps all vegetables keep their fresh, bright color. --Kathy F., Lytle, Texas > I always grease my gelatin molds with mayonnaise. I never have trouble getting them to unmold beautifully. --Florence P., Marshall, Illinois > When serving large quantities of rice, you can cook it ahead and freeze in heavy-duty plastic bags. Then reheat in the microwave. --Cindy B., Silver Lake, New Hampshire > Fruit pies slice more attractively if you add a tablespoon or two of cornstarch with the other dry filling ingredients. It won't change the taste, just give the filling more body. --Gloria G., Indian Orchard, Massachusetts ********** (Advertisement) Save 20% on Elegant Cheese Gifts! Sargento Foods Inc. has published a new online catalog of premium quality cheese gifts for the Holidays or any special occasion. Their new Sargento Reserve Web site offers more than 60 gorgeous gift creations including premium quality cheeses...gift towers & baskets...fancy gift boxes...chocolates & snacks…cakes & cookies. Best of all, Sargento Reserve is now offering Online Special discounts of 20% on several of its most popular & elegant gift selections. For complete details, visit: http://www.tasteofhome.com/RD.asp?ID=185 ********** Apples Add Flavor to Autumn A NEW CROP of apples makes mouths water for fruity treats like these appealing treats shared by some of our field editors. DOUBLE APPLE SALAD From Baird, Texas, Nila T. says, "This colorful salad is delicious with turkey or chicken dishes. It's especially pretty served in a glass bowl." 1 large Golden Delicious apple, diced 1 large Red Delicious apple, diced 1 teaspoon lemon juice 1 can (20 ounces) pineapple chunks, drained 1 cup miniature marshmallows 2/3 cup flaked coconut 1/2 cup chopped walnuts 1/4 cup raisins 1/4 cup mayonnaise 2 tablespoons thinly sliced celery In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour. Yield: 10-12 servings. BAKED APPLES IN CARAMEL CREAM "What's better on a cool fall day than baked apples with a yummy sauce?" asks Karen Ann B. of Gove, Kansas. 3 tablespoons brown sugar 1/4 cup hot water 4 large Rome Beauty apples, cored 1 tablespoon lemon juice 12 caramels 1/2 cup whipping cream Combine brown sugar and water in an 8-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately. Yield: 4 servings. ********** (Advertisement) Lang At Home Fall Special Shop now an get 10% off your order and FREE shipping! This newsletter subscriber offer ends November 8. (Suite #L1055) Visit: http://www.langathome.com/rd.asp?id=42 ********** A Blushing Blunder... HERE'S one cook who learned that new cooking methods aren't as dependable as those that are fried-and-true. "Several years ago, shortly after husband Ron and I were married, I tackled my first Thanksgiving dinner," recalls Patty L. of Dover, Delaware. "After preparing the turkey, I realized I didn't have a roasting pan. Then I remembered receiving a pan called a stove-top roaster as a wedding gift. I figured this new pan would work just fine. "I put the turkey in the pan on top of the stove, secured the lid and turned on the burner...uncertain how long it would take for the bird to 'roast'. "Later, I lifted the lid to check on my main dish and was horrified to see my beautiful bird frying instead of roasting! With nothing else to do, I turned it over and fried the other side. "Ron and I had a good laugh as we sat down to eat that unusual holiday dinner of crispy fried turkey. I'm just glad we had decided against inviting guests for that meal!" ********** Looking For Lighter Fare? HERE are some lower-fat alternatives the whole family will enjoy for Thanksgiving and beyond. On turkey day, don't pass on the gravy--instead, say "Please pass the Low-Fat Gravy." It's from Mary F. of Cedar Rapids, Iowa. Later, top off your feast with Crustless Pumpkin Pie from Thelia B. of Cresco, Pennsylvania. LOW-FAT GRAVY 1/2 cup finely chopped onion 1/2 cup finely chopped fresh mushrooms 2 tablespoons chopped fresh parsley 2 cups reduced-sodium fat-free beef or chicken broth, divided 2 tablespoons cornstarch Pinch pepper In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes. Yield: 2 cups. Diabetic Exchanges: One 1/4-cup serving equals a free food; also, 19 calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm protein, 1 gm fat. CRUSTLESS PUMPKIN PIE 1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated skim milk Egg substitute equivalent to 2 eggs 2 egg whites Artificial sweetener equivalent to 3/4 cup sugar* 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/2 cup reduced-fat graham cracker crumbs Light whipped topping and additional cinnamon, optional In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator. *Sweet N Low or Sweet One are recommended for baking. Yield: 8 servings. Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2 skim milk; also, 116 calories, 166 mg sodium, 2 mg cholesterol, 16 gm carbohydrate, 7 gm protein, 3 gm fat. To view a photo, visit: http://www.tasteofhome.com/RD.asp?ID=183 ********** (Advertisement) Special Introductory Offer for Taste of Home Subscribers-- Get 1 year of Reader's Digest for 44% OFF the cover price! Visit: http://tasteofhome.com/rd.asp?id=191 ********** 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=44 (Add the Bulletin Board to your browser favorites or bookmarks for quick access!) ********** Make a Date With Taste of Home EVERY DAY is filled with delicious possibilities when it starts with a glimpse at one of our Taste of Home Calendars. The Taste of Home 2003 wall calendar features 36 clip-and-keep recipes shown in full-color photos. The Taste of Home 2003 Daily Planner has plenty of room to write your plans and menus, plus a gift-giving guide, measuring charts, cooking tips and of course, recipes for 12 hearty, complete meals-one for each month! To order the Taste of Home 2003 wall Calendar from Country Store On-line, visit: http://www.countrystorecatalog.com/RD.asp?ID=307 To order the The Taste of Home 2003 Daily Planner from Country Store On-line, visit: http://www.countrystorecatalog.com/RD.asp?ID=308 ********** HAVE A FRIEND who enjoys good home cooking? 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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=191 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=63 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=57 ********** 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=$$email$$