Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a savory meal scaled down for two, some suggestions for sprucing up leftovers, tips on a little-known seasoning and more. (We haven't forgotten Thanksgiving--watch for a BONUS newsletter next week with some special suggestions for the holiday!) Read on and you'll discover...

> Just the Two of Us
> 3 Ways to Give Leftovers a Lift
> Time's Ripe for Pears
> Catch Up With Cardamom
> Looking for Lighter Fare?
> Green Stuff? Not a Prayer!
> New Cookbook's "Pared Down"

Just the Two of Us

Click image above to view a larger photo.

COOKING in small quantities doesn't have to be dull, asserts field editor Nila T. of Baird, Texas. A widow, Nila enjoys cooking just for herself or inviting a friend to dinner. "My recipe for Elegant Pork Chops is so easy--it has wonderful old-fashioned flavor without the fuss or mess. Plus, the chops stay very moist." Nila also shares her recipe for Apple-Stuffed Squash, which will give any meal a real taste of autumn. For a refreshing side dish (or dessert), try Frozen Cranberry Salad from Rita G. of South Milwaukee, Wisconsin.

ELEGANT PORK CHOPS

2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash pepper

In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in. square baking dish, combine soup, milk, rice and seasonings; mix well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving. Yield: 2 servings.

APPLE-STUFFED SQUASH

1 medium acorn squash, halved
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 degrees for 45-55 minutes or until squash is tender. Yield: 2 servings.

FROZEN CRANBERRY SALAD

1 cup fresh or frozen cranberries
1/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
1/2 cup whipped topping
Chopped pecans
Additional cranberries and fresh mint, optional

In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.

To view a photo, click here.

3 Ways to Give Leftovers a Lift

"LEFTOVERS...again?" You won't hear that complaint once you try these tricks. Your family will want seconds of your second-time-around servings.

Meat Loaf Make-Over. "I dice leftover meat loaf into tiny cubes, add cooked elbow macaroni and stir in my favorite spaghetti sauce," reports Edna M. from Canastota, New York.

Roast Rerun. Suggests June W. of Brewster, Nebraska, "Cut up pieces of leftover roast beef and boiled potatoes and simmer them together in a small amount of water. Add half-and-half cream and thicken the mixture with flour. Serve over biscuits."

More Zucchini. "Even after I use a lot of zucchini and yellow squash, there's still plenty left over to serve this way," chuckles Grace L. of Alvin, Texas. "I beat an egg with milk, salt and pepper, then add enough flour to make a batter. I dip slices of fresh squash into the batter and deep-fry them."

Catch Up With Cardamom

A POPULAR SEASONING in many parts of the world, cardamom is not well known in North America.

Needing 150 inches of rain annually, this perennial herb grows in tropical areas like India and Guatemala. The plants reach up to 10 feet tall and have huge pointed green leaves.

Six to 10 tiny cardamom seeds (almost like peppercorns) are formed inside ribbed 1/2-inch pods. The seeds, whole or ground, have a distinctive cool, peppery taste that complements many foods, especially sweets.

"A little cardamom goes a long way in recipes," advises field editor Iola E. of McCook, Nebraska. "Buy it in smaller quantities so it doesn't have to be stored for a long time."

Remarks Virginia F. from Arrow Rock, Missouri, "If you like pineapple glaze on ham, add cardamom for zest." She also likes it in apple pie and vanilla pudding.

White yeast bread gets a flavor boost when Karen J. of Indianapolis, Indiana adds about 1 teaspoon of cardamom to her four-loaf recipe.

Reports Mesa, Arizona field editor Audrey T., "A bit of cardamom mixed into meat loaf or any chicken dish is an easy way to give an exotic twist to ordinary meals."

"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot A. of Carver, Massachusetts.

6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

TOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup cold butter or margarine
Whipped cream and fresh mint, optional

Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired. Yield: 6-8 servings.

ALMOND-STUFFED PEARS

Pears make a comforting side dish in this special recipe shared by Margaret A. of Abingdon, Virginia. "We enjoy this hot fruit with a ham dinner," she says.

6 medium pears, peeled, halved and cored
1-1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract

Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm. Yield: 6 servings.

PEAR ZUCCHINI BREAD

Pretty pear pieces peek out of every slice of this moist bread recommended by Pat H. of Spearville, Kansas.

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Yield: 2 loaves.

To view a photo, click here.

"WHENEVER I serve them, Cheesy Tortilla Pizzas are gobbled up fast," reports Gillian C. of Downers Grove, Illinois. "The spread keeps well in the fridge, so it's simple to whip up these snacks for unexpected guests."

TORTILLA PIZZAS

3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup minced red onion
1/4 cup minced green pepper
1/4 cup minced sweet red pepper
3 garlic cloves, minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
4 flour tortillas (7 inches)

In a bowl, combine the first 10 ingredients; mix well. Place tortillas on greased baking sheets; spread with cheese mixture. Bake at 400 degrees for 8-10 minutes or until golden. Cut into wedges. Yield: 8 servings. Nutritional Analysis: One serving (prepared with light mayonnaise, reduced-fat mozzarella and fat-free tortillas) equals 146 calories, 424 mg sodium, 16 mg cholesterol, 16 gm carbohydrate, 6 gm protein, 8 gm fat. Diabetic Exchanges: 1 starch, 1 fat, 1/2 meat.

Green Stuff? Not a Prayer!

"WHEN we were first married, my husband, Ed, was strictly a 'meat-and-potatoes' man," relates Sharon S. from Parker, Colorado. "Over the years, he's learned to like more foods, but there are still two vegetables he won't eat. My family likes to tease him about it.

"One year at a holiday gathering, Ed got the last laugh when he gave this tongue-in-cheek blessing:

"Now we sit to eat what's here; we pray no green stuff will appear. No Brussels sprouts or any such, and asparagus, Lord, would be too much. But give us meat that's white or red, and potatoes, corn and lots of bread. Some good brown gravy wouldn't hurt, and to top it off, some pie for dessert."

New Cookbook's "Pared Down"

WHEN you want a delicious, down-home meal but don't have a crowd to feed, this brand-new cookbook is "just right"!

Taste of Home's Cooking for 1 or 2 cookbook is packed with over 490 scrumptious recipes "pared down" for single servings and couples. Each easy-to-make dish is the proven favorite of a home cook.

"Mushroom-Onion Beef Stew" and "Chicken Marinara" are just two of the savory main dishes you'll find, along with side dishes, salads and desserts such as "Blueberry Bread Pudding". You also get lots of helpful hints, plus guidelines for scaling down your own full-size recipes!

Hardcover, 320 pages and more than 200 full-color photos, 8-3/8" x 11-1/8".

To order Taste of Home's Cooking for 1 or 2 from Country Store On-line, click here.

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