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Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a delicious dinner for two, tips for growing and enjoying dill, some delightful homemade salad dressings and more. Read on and you'll discover...

> Just the Two of Us
> Shortcuts Worth Sharing
> Discover Dandy Dill
> Don't Miss Future Newsletters!
> Homemade Dressings Are Tops
> Looking for Lighter Fare?
> Slice Tomatoes, Onions With Ease

Just the Two of Us

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IT'S SAID that "good things come in twos"...but finding recipes that serve just two isn't easy. With that in mind, we're sharing a pair of tempting recipes from Eldora Y. of Versailles, Missouri. Her Oven-Barbecued Chicken and Baked Beans for Two make a doubly delightful dinner. Add a small batch of tender, flaky Sour Cream Biscuits from Nell J. of Smyrna, Georgia.

3 bone-in chicken breast halves (about 1-1/2 pounds)
1 small onion, sliced
1 bottle (12 ounces) chili sauce
1 can (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
Pepper to taste

Brown chicken on all sides in a skillet coated with nonstick cooking spray. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; top with onion. Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken. Sprinkle with pepper. Bake, uncovered, at 350 degrees for 45 minutes or until meat juices run clear. Yield: 2-3 servings.

BAKED BEANS FOR TWO

1 can (16 ounces) pork and beans
3 tablespoons ketchup
2 tablespoons chopped onion
2 to 3 teaspoons brown sugar
2 to 3 teaspoons honey
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon prepared horseradish

Combine all ingredients in an ungreased 1-qt. baking dish. Bake, uncovered, at 350 degrees for 30-40 minutes. Yield: 2 servings.

SOUR CREAM BISCUITS

1 cup self-rising flour*
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425 degrees for 10-12 minutes or until golden brown. Yield: 4 biscuits. *Editor's Note: As a substitute for self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.

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EVERY DAY, thousands of good cooks visit the Taste of Home web site. If you're among them, you'll soon find even more family favorite recipes, kitchen tips, contests, practical information and special offers--along with a new look that'll make the site especially easy (and fun) to use!

The "Grand Opening" of the new Taste of Home web site is just a week away...but don't wait until then to visit the online home of America's favorite food magazine!

To visit TasteofHome.com, click here.

THIS regular feature gives readers a chance to share their favorite kitchen tips.

To keep boiled vegetables bright-colored, add a few drops of olive oil to the water. --Ana B., Los Angeles, California

For quick-and-easy garlic breadsticks, split a hot dog bun down the middle and cut each half lengthwise. Butter each strip; sprinkle with garlic salt or powder. Place on a baking sheet and broil until toasted. --Betty P., Huntsville, Arkansas

To give gravy and stew great color and flavor, add a few teaspoons of soy sauce. --Denise J., Hines Creek, Alberta

For crispy French toast, add a touch of cornstarch to the egg mixture. --Ada D., Franklin, Ohio

Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky

To butter many slices of bread quickly and evenly, heat the butter until soft, then "paint" it on with a flat pastry brush. --Shirley Z., Grand Island, New York

HERE'S the new, 2003 edition of our "dream team" cookbook! Just like last year's "first ever" edition, Favorite Brand Name Recipes 2003 is packed with easy down-home recipes featuring the name-brand foods you know and trust--all approved by Taste of Home! This 224-page, hardcover volume lets you delight your family with A.1.(R)'s "Cajun-Style Rubbed Steaks", Fleischmann's(R) "Rosemary Garlic Potatoes", Libby's(R) "Pumpkin Crunch Cake" and lots of other main dishes, sides and desserts.

So if you're ready to hear the "seconds, please" compliments, click here for Taste of Home's Favorite Brand Name Recipes 2003. 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!

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DILL is best known for giving pickles their perky flavor, but this annual herb has many uses. It's easy to grow and makes a lovely garden backdrop with tall stalks and tiny yellow flowers.

Plant dill seeds in moist, well-drained soil about 10 inches apart or thin out seedlings once they're 2 inches tall. "Pick a permanent spot," advises field editor Sue G. of Columbus, Wisconsin. "Since dill readily self-seeds, chances are good that new plants will appear in the same place the following year.

"Fresh dill, which comes from the feathery leaves of the plant, can be dried or frozen," Sue adds.

Says Karen R. of Tyler, Texas, "Dill is great on vegetables and in tuna salad, chicken potpie and dips."

For even bolder flavor, season with dill seeds from the head of the plant. "To collect seeds, cut the heads when they are not quite mature," suggests Sue. "The seeds will be light brown.

"Tie the seed heads in small bunches and hang them upside down in a dark, airy place. Lay paper under them to collect any seeds that fall. Later, shake the remaining dried seeds from their stems."

"This is absolutely my most-used dressing," relates Erlene C. of Spring City, Tennessee. "It's so creamy, mild and versatile--it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs."

2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
3 eggs, lightly beaten
1 cup vinegar
1 cup water
Mayonnaise

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.

POPPY SEED DRESSING

"The best way to dress up fruit all year long is with this tongue-tingling sweet and tangy topping," informs Patricia S. of Marble Rock, Iowa.

3/4 cup sugar
1-1/2 teaspoons onion salt
1 teaspoon ground mustard
1/3 cup vinegar
1 cup vegetable oil
1 tablespoon poppy seed

In a small mixing bowl, combine sugar, onion salt and mustard. Add vinegar; mix well. Gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. Stir in poppy seeds. Cover and refrigerate. Serve over fresh fruit or salad greens. Refrigerate leftovers. Yield: 1-2/3 cups.

ZESTY FRENCH DRESSING

"The ingredients in this special French dressing are ones you likely have on hand," assures LaVonne H. of St. Michael, Minnesota. "Whip up a batch whenever you need it."

1 small onion, chopped
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup vinegar
2 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons salt
1 teaspoon prepared mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon celery seed

In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving. Yield: about 1-1/2 cups.

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"WHEN I was a girl, ice was a precious commodity," relates Dorie G. of Gatesville, Texas. "Like most families, we didn't have a refrigerator--we had an icebox.

"The iceman came by twice a week with huge chunks of ice in his truck. He chopped us a 10- to 25-pound block, depending on what we needed.

"On hot days, all the neighborhood kids gathered around the back of the truck, waiting for permission to pick up a chip of ice to suck on.

"At home, I got into trouble more than once after chipping a small piece of ice from the block in the icebox.

"Now, as I casually grab a handful of ice cubes from my freezer, I'm amazed at the wonderful conveniences cooks have today...and I marvel at a simpler time when a chip of ice was something special."

THIS Spanish Rice from Jerri M. of Rio Rancho, New Mexico goes great with any meat or Mexican meal.

SPANISH RICE

1 cup uncooked long grain rice
2 tablespoons cooking oil
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt, optional
2 large tomatoes, peeled and chopped
1 cup water
1 cup chicken broth
1/3 cup frozen peas, thawed
1/3 cup diced cooked carrots

In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Yield: 6 servings. Diabetic Exchanges: One 3/4-cup serving (prepared with low-sodium broth and without salt) equals 2 starch, 1 fat; also, 185 calories, 40 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 4 gm protein, 5 gm fat.

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