Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a delicious quick meal menu, some kitchen shortcuts, treats for chocolate chip lovers and more. Read on and you'll discover...

> A Complete Meal In Minutes
> Latest Newsletter Is Just for Fun!
> Shortcuts Worth Sharing
> Chock-full of Chocolate Chips
> Fireplace Simmers Her Specialties
> Looking for Lighter Fare?
> Bulletin Board Brings Answers Fast
> Get a Lifetime Of Cooking Lessons!

Just the Two of Us

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IT'S SAID that "good things come in twos". With that in mind, here's a hearty meal menu perfect for a pair. Field editor Carol M. of Los Alamos, New Mexico shares her recipe for Lazy Lasagna. Serve it with Cheese Bread from Cookie C. of San Jose, California...but save room for Little Chocolate Cake from Paula A. of Springfield, Illinois.

1 cup spaghetti sauce
1/2 cup cottage cheese
3/4 cup shredded mozzarella cheese
1-1/2 cups cooked wide noodles
2 tablespoons grated Parmesan cheese

Warm the spaghetti sauce; stir in cottage cheese and mozzarella. Fold in noodles. Pour into two greased 2-cup casseroles. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 20 minutes or until bubbly. Yield: 2 servings.

CHEESE BREAD

1 Italian-style roll (6 inches)
1 tablespoon butter or margarine, melted
1 garlic clove, minced
1 tablespoon grated Parmesan cheese

Cut roll in half lengthwise. Combine butter, garlic and cheese; spread on the cut sides of roll. Broil 4 in. from the heat for 2-3 minutes, or microwave on high for 20-30 seconds, or until cheese melts. Yield: 2 servings.

LITTLE CHOCOLATE CAKE

2 squares (1 ounce each) unsweetened chocolate
1/2 cup boiling water
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour milk*

FROSTING:
1-1/2 cups sugar
1/3 cup milk
2 squares (1 ounce each) unsweetened chocolate, melted
2 tablespoons shortening
1 tablespoon light corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract

In a mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the chocolate mixture alternately with sour milk. Pour into a greased 8-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting is desired spreading consistency. Frost cake. Yield: 4 servings. *Editor's Note: To sour milk, place 1 teaspoon white vinegar in a measuring cup; add milk to equal 1/4 cup.

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Calling all cheese lovers!  In celebration of their 50^th anniversary, Sargento Foods is launching a nationwide Just Say Cheese™ Recipe Search in partnership with Taste of Home magazine and Cooking Schools.

Submit your favorite cheese recipe today for a chance to be one of 50 lucky winners.  Each winner will be featured in a 50^th Anniversary recipe card set and will receive $100, a year’s supply of Sargento cheese and a Sargento 50^th Anniversary cookbook.

Enter Now!

HERE'S an exciting new benefit for newsletter readers: In the coming months, you may receive occasional Taste of Home Special Edition supplements to this newsletter. Like the Savings Pack that accompanies Taste of Home magazine issues, these Special Edition Newsletters will bring you extra recipes, useful information and valuable offers from our partners.

To guarantee your privacy, your e-mail address will NOT be shared with any outside companies--Special Editions will be sent by the Taste of Home Newsletter staff.

If you would rather not receive these added-value Special Edition Newsletters, click here. (You will still receive this monthly Taste of Home E-Mail Newsletter.)

Here's a rare opportunity to see the home of your favorite magazine...dine at Heinemann's Taste of Home Restaurant...meet the editors...enjoy a private demonstration in a test kitchen...and sample the best of Wisconsin's favorite foods.

Treat Your Sweetie

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LOOKING for a festive dessert to serve for Valentine's Day...or delicacies to deliver to a dear one? Try these!

CHERRY BERRIES ON A CLOUD

"Serve this elegant dessert, and you're sure to get requests for the recipe," says field editor Darlene A. of Nekoosa, Wisconsin.

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar

FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups whipping cream, whipped
2 cups miniature marshmallows

TOPPING:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings.

BUTTER COOKIES

"These cookies are favorites of my nephews, who love the creamy frosting," says Ruth G. of South Hill, Virginia.

1 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

FROSTING:
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Red food coloring, optional

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until set but not brown. Cool on wire racks. Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies. Yield: about 6-1/2 dozen.

RASPBERRY SWIRLED BROWNIES

Field editor Iola E. of McCook, Nebraska says, "Dress up these fruity chocolate bars with a dollop of whipped cream and a sprig of mint."

1/2 cup butter or margarine, softened
1 cup sugar
1 can (16 ounces) chocolate syrup
4 eggs
1-1/2 cups all-purpose flour
1 package (3 ounces) cream cheese, softened
2/3 cup raspberry preserves
1 cup unsweetened raspberries
Whipped cream, fresh raspberries and mint, optional

In a mixing bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until brownies test done. Cool. Cut into 2-1/2-in. diamonds. Garnish with whipped cream, raspberries and mint if desired. Yield: about 2-1/2 dozen.

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PLANNING an herb garden this summer? The distinctive peppery, licorice-like flavor of basil enhances a variety of recipes, making it a favorite herb of many Taste of Home readers.

Sweet basil, the most common type, grows 1-2 feet tall and has large oval green leaves and small white flowers. Other popular varieties are Italian or curly basil, purple basil and lemon basil.

Fresh or frozen basil is better than dried. It loses flavor in long-cooking dishes, so add fresh just before serving.

"Stir basil into tomato or vegetable soup," recommends Dixie T. of Marion, Illinois. "I like to top baked fish with shredded basil and thin lemon slices...stir basil into whipped butter and spread it over breadsticks before browning...add it to chicken and tuna salads...and toss it with cooked rice or boiled potatoes. It's great in meat loaf or meatballs, too. Experiment with basil--you can hardly go wrong!"

This hearty main-dish salad from Cindie E. of Duarte, California is colorful and fresh-tasting anytime.

CHICKEN AND BLACK BEAN SALAD

1/3 cup olive or vegetable oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro or parsley
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, jullenned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro or parsley, optional

In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings. Diabetic Exchanges: One serving (prepared without salt) equals 2 fat, 1 lean meat, 1 starch, 1 vegetable; also, 259 calories, 519 mg sodium, 21 mg cholesterol, 23 gm carbohydrate, 12 gm protein, 14 gm fat.

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, click here.

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

Savvy Shopping Advice

IF FILLING the grocery cart means emptying your wallet, try some budget-stretching strategies.

Dietitian and nutrition expert Laura W. from the Dairy Council of Wisconsin shares these tips:

> Cut back on conveniences. Are some things just as easy--or almost as easy--to do yourself? Preparing muffins from a mix takes scarcely less time than combining the dry ingredients yourself.

> Weigh fresh versus processed. With today's emphasis on fresh foods, it's easy to forget some processed foods rank high on the quality scale and are cheaper. Bottled pasta sauces and plain frozen vegetables are good examples.

> Try store brands and generics. Some items in store brands are very good and packaged by folks selling name-brand items.

> Don't shop hungry--you'll likely buy expensive packaged snacks.

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