Dear $$firstname$$,

Happy Holidays from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a hearty meal that's easy on the budget, some colorful Christmas cookies, tasty trivia, super shortcuts and more. Read on and you'll discover...

> Feed Your Family For Pennies a Plate
> Did You Know...?
> Cookies Capture Christmas Magic
> Shortcuts Worth Sharing
> Looking for Lighter Fare?
> Mom's Method Was Magic
> Handy Timer Hangs Around

Feed Your Family For Pennies a Plate

Click image above to view a larger photo.

IF HOLIDAY SPENDING has stretched your family budget, you'll like this penny-pinching meal. Salisbury Steak with Onion Gravy comes from Kim K. of New Freedom, Pennsylvania. Corn 'n' Broccoli Bake is a sweet, comforting casserole from Betty S. of Wray, Colorado. Delicious, old-fashioned Coconut Pie is shared by Virginia K. of Cridersville, Ohio.

SALISBURY STEAK WITH ONION GRAVY

1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
Chopped fresh parsley, optional

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired. Yield: 6 servings.

CORN 'N' BROCCOLI BAKE

1 can (16 ounces) cream-style corn
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup crushed saltines, divided
1 egg, beaten
1 tablespoon dried minced onion
Dash pepper
2 tablespoons butter or margarine, melted

In a bowl, combine corn, broccoli, 1/4 cup of saltines, egg, onion and pepper. Place in a greased 1-1/2-qt. baking dish. Combine butter and remaining saltines; sprinkle on top. Cover and bake at 350 degrees for 45 minutes. Yield: 6 servings.

COCONUT PIE

2 cups milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coconut

In a blender, combine milk, sugar, eggs, flour, butter, vanilla and salt. Cover and blend for 10 seconds; scrape the sides. Blend for another 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased 10-in. pie plate. Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.

To view a photo, click here.

Did You Know...?

LIGHT or dark brown sugar can be used interchangeably in recipes--it's a matter of personal taste. Light brown sugar has less molasses flavor and is more delicate. Dark brown sugar tastes more "old-fashioned" and has a stronger molasses flavor. Liquid brown sugar cannot be substituted for either light or dark brown sugar.

For the fluffiest mashed potatoes, use only russets and be careful not to over-beat. Cook just until tender; immediately drain and let stand uncovered for 1-2 minutes. While beating, slowly add warm milk. Do not add butter.

One pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.

To ripen kiwis, place them in a brown paper bag with a banana or apple and leave at room temperature. When they are ready to eat, kiwis should yield to slight pressure. Store ripe fruits in the refrigerator up to 1 week.

ALL NEW! Old-Fashioned Summer Holiday in Greendale
4 Days/ 3 Nights August 6-9, 2004
Set aside this weekend for summer fun in Greendale. We'll treat you to a "Taste of Home" picnic on the Reiman Publications' grounds and introduce you to editors who make your favorite magazines. Ride an antique car, take in a cooking demo at Reiman Publications Visitor Center and enjoy an outdoor concert in the park. It's an old-fashioned summer vacation you'll never forget.
 

ALL NEW! Philadelphia Freedom Kids Adventure
6 Days/5 Nights June 13-18, 2004 July 18-23, 2004
Family fun awaits discovering our nation's most fascinating historic sites--see the famous Liberty Bell and meet "Abe Lincoln" at Gettysburg Battlefield. Visit Crayola^(R), sample sweet treats at Hershey’s Chocolate  World, ride America’s oldest short-line railroad and step inside a store full of only Thomas the Tank Engine & Friends^TM toys! It’s a perfect vacation full of fascinating fun for the entire family.
 

Over 50 vacations choices to choose from!
Gift Certificates make it easy for the entire family to "chip in" toward your memorable gift of travel.

Shortcuts Worth Sharing

Need to quickly prepare juice from a can of frozen concentrate? Slide the frozen concentrate into a pitcher, then mash it with a potato masher. It will dissolve in water a lot faster. --Katie F., Alamogordo, New Mexico

Sweeten whipped cream with confectioners' sugar instead of granulated sugar. It will stay fluffy and hold up a lot longer. --Joan D., Portal, North Dakota

A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it's time to strain the broth, just lift out the strainer. --Kathleen K., Staten Island, New York

The quickest way to make grated lemon peel for recipes is to slice off big pieces of peel and grind them for just a few seconds in a food processor. --LaRue H., Safford, Arizona

"A touch of chocolate makes these classics stand out on the holiday cookie tray," says Karen B. from Magrath, Alberta.

1/2 cup butter (no substitutes), softened
1/2 cup ground almonds
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons cornstarch
2 squares (1 ounce each) semisweet chocolate
1/2 teaspoon shortening

In a mixing bowl, cream butter, almonds, sugar and vanilla; add flour and cornstarch. Roil into 1-in. bails; shape into crescents and place on greased baking sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely on wire racks. Melt chocolate and shortening in a microwave or double boiler; stir until smooth. Dip one end of each crescent into chocolate; cool on waxed paper. Refrigerate for about 30 minutes to firm the chocolate. Yield: about 2-1/2 dozen.

ALMOND BUTTER CUTOUTS

Ground almonds spread festive flavor throughout these cutouts from field editor Edie D. of Logan, Utah.

1 cup butter (no substitutes), softened
1 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup ground almonds
Colored sugar and frosting, optional

In a mixing bowl, cream butter and sugar. Beat in egg yolks and extract. Combine flour, salt and baking powder; gradually add to creamed mixture. Stir in almonds. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 3/8-in. thickness. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375 degrees for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost if desired. Yield: 3-4 dozen.

RASPBERRY SWIRLS

"Swirls of raspberry jam give these old-fashioned cookies a yummy Yuletide twist," says field editor Marcia H. of Canton, New York.

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill for at least 2 hours. Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: 8 dozen.

To view a photo, click here.

Looking for Lighter Fare?

CHRISTMAS DINNER wouldn't be the same for Mary J. of Williamstown, West Virginia without this colorful side dish. "We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce."

WINTER ROOT VEGETABLES

2 pounds small red potatoes, quartered
1 pound brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter or margarine
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Cook vegetables separately in water until tender; drain. Melt butter; stir in re­maining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings. Diabetic Exchanges: One 1-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1 fat; also, 97 calories, 72 mg sodium, 0 cholesterol, 12 gm carbohydrate, 2 gm protein, 5 gm fat.

Mom's Method Was Magic

A GOOD first impression is always important, says Mimi K. of Folsom, Louisiana.

"My mother used a clever trick to get us kids to try new foods," Mimi explains. "Whenever serving something new, like zucchini, she'd prepare just a small amount and serve it in an elegant dish.

"She'd announce, 'This is a little something special I fixed just for your father. If you would like to taste it, you may...but you don't have to.'

"Of course, we kids would all scramble for a taste. Dad was lucky to get even one bite!

"A couple weeks later, Mama would prepare the dish again in a generous quantity. When she set it out, we kids would exclaim, 'Wow--zucchini for everyone!' From then on, it was a favorite."

Handy Timer Hangs Around

NO MORE hovering around the kitchen area or straining to hear if the cooking timer went off! Our Timer on a Rope has a 16" cord, so you can hang it around your neck and go just about anywhere. Made of 2-1/2"D lightweight plastic, with settings up to one hour. Magnetic back lets you stick it on the fridge when not in use.

To order Timer on a Rope from Country Store On-line,
click here.

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