Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a budget-minded meal menu, tips for enjoying leftovers, some springtime desserts and more. Read on and you'll discover...

> Feed Your Family for Pennies a Plate!
> 3 Ways to Give Leftovers a Lift
> Just Desserts
> Baking Brings Them Together
> Looking For Lighter Fare?
> Bulletin Board Brings Answers Fast
> Seal In Freshness, Save Money

Feed Your Family for Pennies a Plate!

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EVEN at today's prices, you can feed your family for just pennies a person. Here, three wonderful cooks show how easy it is to put together a low-budget menu perfect to serve family or guests. Country Fried Steak from field editor Betty C. of Alverton, Pennsylvania is a down-home main dish that's simple to make and so delicious. Chive Carrots have rich, garden-fresh flavor, says Dorothy P. from Wills Point, Texas. The recipe for Dilly Mashed Potatoes comes from Theresa E. of Spencerport, New York.

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cube steaks (1 pound)
3 tablespoons cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk

In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks. Yield: 4 servings.

CHIVE CARROTS

1 pound carrots, cut into 2-inch julienne strips
1 garlic clove, minced
1 tablespoon cooking oil
1 tablespoon butter or margarine
2 tablespoons minced fresh chives or parsley

In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives. Serve immediately. Yield: 4 servings.

DILLY MASHED POTATOES

2 pounds potatoes, peeled and diced
2 tablespoons butter or margarine, softened
1/4 cup milk
1/4 cup sour cream
1/2 to 3/4 teaspoon dill weed
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper

Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients. Yield: 4 servings.

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LEFTOVERS...again? You won't hear that complaint once you try these tricks for dressing up leftovers.

> Roast Rerun. "After a roast pork, chicken or beef dinner, I make a potpie," says Tammy S. of Utica, New York. "In a prepared pie crust, layer leftover mashed potatoes, chopped meat and vegetables, then pour on the gravy. Put on the top crust and bake until the crust is golden. We love this, and it's quick to assemble."

> Stew Saver. Phyllis A. of Waterbury, Connecticut says, "Add beef broth to leftover beef stew and puree in a blender to make a thick soup."

> Meat Loaf Makeover. "Meat loaf seems like a different main dish when I dip slices into a mixture of beaten egg and milk, coat them with Italian bread crumbs, then fry them in butter," says Sarah O. of St. Petersburg, Florida.

THIS change-of-pace main dish from Jane G. of Englewood, Florida dish uses less sugar, salt and fat.

ASPARAGUS LASAGNA

1 pound fresh asparagus, trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/3 cups milk
Pepper to taste
5 lasagna noodles, cooked and drained
1 cup (4 ounces) shredded mozzarella cheese
1 cup julienned fully cooked ham

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain and set aside. In a saucepan over medium heat, saute garlic and thyme in butter. Stir in flour. Gradually whisk in milk: cook and stir for 2 minutes or until thickened. Add pepper. Cut noodles in half; place four halves in a greased 11-in. x 7-in. x 2-in. baking dish. Layer a third of the white sauce, mozzarella cheese. ham and asparagus over noodles. Top with three noodle halves and another layer of sauce, cheese, ham and asparagus. Repeat layers. Cover and bake at 350 degrees for 30 minutes or until heated through. Yield: 4 servings.
Diabetic Exchanges: One serving (prepared with margarine, skim milk, part-skim mozzarella and low-fat ham) equals 2 starch, 2 meat; 1 vegetable, 1 fat; also, 358 calories, 745 mg sodium, 34 mg cholesterol, 38 gm carbohydrate, 24gm protein, 13 gm fat.

Baking Brings Them Together

"THERE'S something about instant cake mixes and purchased cookie dough that goes against my grain." says Rhonda D. of Fitchburg, Massachusetts.

"I couldn't figure it out until one day when I was baking with my young sons. As we were measuring, stirring and talking, I realized it wasn't just the finished treats that made our baking special. It was also the time spent together.

"The aroma of cookies in the oven leads my thoughts back to my grandmother's kitchen, where she spent so many hours with me. She taught me to bake and also listened and advised me on other issues as we chatted away.

"I realize now how grateful I am for what she passed on to me. Maybe she didn't know it, but she was planting seeds in a girl's heart that would blossom into faith and love in years to come.

"I'm trying to plant those same seeds in young hearts now. Because it doesn't matter if years or miles separate people, baking stirs up memories and warm feelings that bring generations together again."

RHUBARB STRAWBERRY CRUNCH

Garden-fresh rhubarb takes a bow in is easy recipe from Barbara F. of Waukesha, Wisconsin. It's wonderful with ice cream.

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter or margarine
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into a 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 1 hour. Serve with ice cream if desired. Yield: 9 servings.

ORANGE BAVARIAN

Field editor Adeline P. of Sayreville, New Jersey says this refreshing treat is perfect after a hearty meal.

3 packages (3 ounces each) orange gelatin
2-1/4 cups boiling water
1 cup (8 ounces) sour cream
1 quart orange sherbet, softened
1 can (11 ounces) mandarin oranges, drained and halved
Red and green grapes, optional

Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired. Yield: 12-14 servings.

APRICOT LAYER CAKE

Don't tell anyone this tender, fruity layer cake starts with a convenient mix, says Eureka, Illinois cook Molly K.

1 package (18-1/2 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoon orange or lemon extract
2/3 cup apricot preserves

BROWN BUTTER FROSTING:
1/2 cup butter (no substitutes)
3-1/2  to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

In a mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes. Pour into two greased and floured 8-in. round cake pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks; cool completely. Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup of apricot preserves; replace tops and set aside. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 7-8 minutes or until golden brown. Pour into a mixing bowl; add 3 cups confectioners' sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.

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