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, some sensible kitchen shortcuts, a clever birthday party plan and more. Read on and you'll discover...

> Feed Your Family for Pennies a Plate
> Shortcuts Worth Sharing
> Add Romance with Rosemary
> Crazy About Cupcakes
> Looking for Lighter Fare?
> 'Half' a Happy Birthday!
> Make a Date With Taste!

Feed Your Family for Pennies a Plate

Click image above to view a larger photo.

EVEN at today's prices, you can feed your family for just pennies a person. This time, three terrific cooks show you how. Roast Beef and Potato Salad comes from Joanna L. of Omaha, Nebraska. "This hearty salad is a favorite summer supper," she writes. Moist and tasty Cornmeal Cheese Muffins are preferred over corn bread by Sherri G. of Dallas, Oregon. Banana Custard Pudding is easy to stir up anytime, assures field editor Hazel F. of Palestine, Illinois.

2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped pimientos
1/3 cup vegetable oil
2 to 3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
2 tablespoons chopped fresh parsley

In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley. Yield: 4 servings.

CORNMEAL CHEESE MUFFINS

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup small-curd cottage cheese
3/4 cup milk
1/4 cup vegetable oil
1 egg
1/2 cup shredded cheddar cheese
1/2 teaspoon dried thyme

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.

BANANA CUSTARD PUDDING

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

In a saucepan, combine sugar, cornstarch and salt. Gradually add milk; cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Stir a small amount into the egg yolks; return all to pan. Cook and stir until thickened. Remove from the heat; stir in vanilla. Chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired. Yield: 4 servings.

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Shortcuts Worth Sharing

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

> When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish.
--Jeanette S., Erie, Pennsylvania

> Store toothpicks in an empty spice bottle with a shaker top and screw-on lid. It's easy to remove the lid and gently shake out a toothpick through the holes when you need one. They're always clean and handy.
--Carolee A., Rochelle Park, New Jersey

> To keep potatoes from sprouting before I can use them, I put an apple in the bag with the potatoes.
--Revena K., Prairie Village, Kansas

> When preparing a pan of lasagna, I place the cheese mixture in a large resealable plastic bag with one corner snipped off. Then I squeeze the mixture out evenly onto the noodles. It’s easy, and there's no mess or big clumps of cheese.
--Sandy M., Ellicott City, Maryland

> Save the plastic liner bags from empty cereal boxes. Next time you need to pound steak, chicken breasts, nuts or crackers, pop them inside for no mess.
--Mary L., Billings, Montana

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Add Romance with Rosemary

THE pungent, piney fragrance and flavor of rosemary have stirred hearts and taste buds for thousands of years.

The herb of love, friendship and remembrance, rosemary is a perennial evergreen shrub with narrow green needle-like leaves and tiny blossoms.

It's best grown from a cutting--seeds are very difficult to germinate. Plant rosemary in a sunny location and keep it evenly moist. Cut the tips from the branches year-round, being careful not to remove more than 20 percent of the growth at one time.

Whole or ground rosemary leaves are excellent on all meats and fish. Leavenworth, Washington field editor Ruth A. adds it to beef casseroles, meat loaf and roasted lamb. "It doesn't take much to give a wonderful flavor," she reports.

Rosemary is great for grilling. Suggests field editor Edna H. of Hebron, Indiana, "Toss sprigs of fresh rosemary onto the hot coals about 10 minutes from the end of grilling to give meat an irresistible zip."

Merrilee D. of Arroyo Grande, California ties together stalks of rosemary to use as a basting brush. "It adds a subtle herb taste that's outstanding with chicken and fish," she says.

It's also a tasty and nutritious topper for cooked vegetables, informs field editor Joy M. from St. Ignatius, Montana. "Rosemary contains vitamins A and C as well as calcium, iron, magnesium and zinc."

What's not to love about rosemary?

"These freeze very well, notes Bertille C. of St. Inigoes, Maryland. "I like to keep a batch on hand for drop-in guests or when I'm too busy to bake."

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

BATTER:
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar and vanilla in another mixing bowl. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.

LEMON CREAM CUPCAKES

"Just thinking of these delicate cupcakes makes me hungry!" admits Ruth Ann S. of Raymond, Alberta.

1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (16 ounces) sour cream

FROSTING:
3 tablespoons butter or margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.

CUPCAKE CONES

Says Mina D. of Boissevain, Manitoba, "Children love this treat, which is not as messy as a piece of cake."

1/3 cup butter or margarine, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Cake ice cream cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Yield: about 2 dozen.

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Register ahead and save $2 on each admission ticket. Or after registration is over (Sept 5 for Columbus / Sept 26 for Milwaukee), go to www.tasteofhomecookingexpo.com and download the $1 off coupon to redeem at the door.

NOTHING is more comforting than chicken soup. Cookie C. of San Jose, California says she's convinced a single bowl can soothe anything from the common cold to a stressful day.

MOM'S SPECIAL CHICKEN SOUP

1 broiler-fryer chicken (3-1/2 to 4 pounds)
3 quarts water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
2 parsley sprigs
1 garlic clove
2-1/2 teaspoons salt, optional
1/2 cup thinly sliced carrots
1/2 cup chopped fresh parsley
3 cups cooked rice

Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl. Yield: 14 servings (3-1/2 quarts). Diabetic Exchanges: One 1-cup serving (prepared with low-sodium bouillon and without salt) equals 1-1/2 meat, 1 starch; also, 184 calories, 41 mg sodium, 44 mg cholesterol, 13 gm carbohydrate, 15 gm protein, 7 gm fat.

'Half' a Happy Birthday!

"FOR KIDS, birthdays are too far apart," asserts Diana A., mother of five from Dayton, Tennessee. "So our family began celebrating 'Half-Birthday Parties' 6 months after each child's birthday.

"I set the table with candles burned midway and paper plates and napkins cut down the middle. We decorate half the room with streamers and balloons inflated only halfway.

"The menu includes hot dogs and cheese wrapped in crescent rolls and baked, then cut in two...half-ears of corn on the cob...pickle halves...and glasses filled halfway with punch.

"The biggest attraction is the half birthday cake. (Since our family is so big, I still make a whole cake but cut it in half before frosting and decorating. After we eat the first half, I bring out the other.)

"Since this kind of party would appear halfhearted without a present, the child being honored gets one gift. He or she is given half to open and is required to search for the other half.

"The only thing we don't cut in half at these celebrations is the laughter--it always seems to double!"

OUR 2004 Taste of Home calendar features 36 clip-and-keep recipes shown in full-color photos. The 2004 Taste of Home Just Desserts calendar lets you savor a new recipe each month, like "Orange Chip Cheesecake" and "Baked Cranberry Pudding".

To order the 2004 Taste of Home calendar from Country Store On-line, click here.

To order the 2004 Taste of Home Just Desserts calendar from Country Store On-line, click here.

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