Dear $$firstname$$,

Happy New Year from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a tasty light meal menu, some salad suggestions, creative coffee cakes and more. Read on and you'll discover...

> Good Tasting and Good For You
> What I Add to Make It Special
> Get Creative with Coffee Cakes
> Grandma Feeds the "Troops"
> Heat Up With Horseradish
> Savor Slow-Cooked Favorites

Good Tasting and Good For You

Click image above to view a larger photo.

LIKE TO lighten up a bit following the holidays? The tasty menu below is sure to satisfy! Flavorful Oven Fish 'n' Chips is as crunchy and golden as the deep-fried variety, promises Janice M. of Aurora, Colorado. Salad With Oil-Free Dressing comes from field editor Ellen B. of Stoneboro, Pennsylvania. Janice T. of La Crosse, Wisconsin shares her old-fashioned Fluffy Rice Dessert.

OVEN FISH 'N' CHIPS

2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled

FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
Egg substitutes equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed
Tartar sauce, optional

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 4 servings. Nutritional Analysis: One 4-ounce serving (calculated without tartar sauce) equals 243 calories, 328 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 2 starch.

SALAD WITH OIL-FREE DRESSING

1 tablespoon powdered fruit pectin
1/4 teaspoon dried herb (oregano, basil, thyme, tarragon, savory or dill weed)
Artificial sweetener equivalent to 2 teaspoons sugar
1/8 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
2 teaspoons vinegar
1 garlic clove, minced
Salad greens, tomatoes, cucumbers and carrots or vegetables of your choice.

In a small bowl, combine pectin, herb of choice, sweetener, mustard, salt and pepper. Stir in water, vinegar and garlic. Chill. Serve over greens and vegetables of your choice. Refrigerate leftovers. Yield: 1/3 cup. Nutritional Analysis: 1 tablespoon of dressing equals 13 calories, 60 mg sodium, 0 cholesterol, 3 gm carbohydrate, trace protein, trace fat. Diabetic Exchanges: free.

FLUFFY RICE DESSERT

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 can (20 ounces) unsweetened crushed pineapple
1-1/2 cups hot cooked rice
1 cup light whipped topping

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; stir in rice. Chill until mixture begins to thicken. Fold in whipped topping and pineap­ple. Chill for 1 hour. Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving equals 79 calories, 19 mg sodium, 0 cholesterol, 16 gm carbohydrate, 1 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 starch, 1/2 fruit.

To view a photo, click here.

What I Add to Make It Special

FOR sensational salads, try these suggestions from readers: In Fort Myers Beach, Florida, Mary T. gives seafood pasta salads pizzazz with a sprinkling of allspice. "This secret ingredient really brings out the flavor of shrimp and crab," she says.

Relates Donna C. of Olympia, Washington, "To a 3-ounce package of gelatin, I add 6 ounces of yogurt and 1 cup orange juice instead of the cold water. It's a nutritious and refreshing salad."

Reports Marjorie P. of Delavan, Wisconsin, "When I cook pasta for a salad, I include celery leaves in the water for excellent flavor."

In her fruit and Waldorf salads, Alice K. adds a bit of whipped topping to the mayonnaise. "This fluffy dressing goes well with a sweeter salad," Alice writes from her Torrance, California kitchen.

Chopped cilantro gives a lot of spark to ordinary tuna salad, remarks Sheryl H. of Avon, Indiana. "Over a bed of lettuce, this tuna salad is a delightful light meal," she shares.

Field editor Flo B. of Gage, Oklahoma informs, "I stir tartar sauce instead of mayonnaise into my cold pea salad. Everyone likes the distinctive taste of this side dish."

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

"This is one of the prettiest coffee cakes I've ever seen, and also one of the best I've ever tasted," comments Darlene M. of Sublimity, Oregon.

1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts

GLAZE (optional):
1/3 cup confectioners' sugar
2 to 4 teaspoons warm water
1/2 teaspoon almond extract

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add extract. Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. If desired, combine glaze ingredients and drizzle over cake. Yield: 9 servings.

ALMOND APRICOT COFFEE CAKE

From Greenfield, Iowa, Sharon M. writes, "The nutty aroma and delicate fruit flavor make this cake special enough for company."

1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided

In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter. Yield: 12-16 servings.

TOFFEE COFFEE CAKE

Candy bar fan Edie D. of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

To view a photo, click here.

Grandma Feeds the "Troops"

GREAT COOKS are often teased about making enough food to feed a small army. Nancy W. of Gillett, Arkansas shares a story about her grandmother, who was that kind of cook.

"Most of the people I worked with at the local hospital knew about the food Grandma prepared, since she would frequently bring something for us to eat when I was on duty.

"One weekend my family had planned a get-together that Grandma wasn't able to attend. Still wanting to send some food, she dropped off a big pot of spaghetti at the hospital so I could take it with me after work.

"I normally finish at 6, but that day we got delayed. At 8:30, my co-workers and I were quite hungry. Grandma's spaghetti looked so good that we all helped ourselves.

"Later, as I was finally getting ready to leave, I looked in the pot and laughed. With the large amount that was left, you'd never know that 20 people had already been fed!"

Heat Up With Horseradish

HORSERADISH is a versatile condiment that adds tongue-tingling taste to lots of different foods.

Says field editor Margery B. of Royal City, Washington, "I love horseradish served with roast beef and lamb." From her kitchen in Pinehurst, North Carolina, Hazel B. writes, "My brother-in-law always spreads horseradish on sausage. I liked the taste so much that now I do the same."

Part of the mustard family, this pungent perennial is a very hardy garden dweller. In fact, horseradish is extremely invasive--it will take over wherever it's planted. Every tiny piece of root forms a new plant. "To keep horseradish under control in your garden, bury a barrel and plant it in that," suggests Pat W. of Lewes, Delaware.

Mary B. of Westminster, Maryland offers these instructions for preparing a batch of fresh horseradish: "Peel chunks of fresh horseradish and puree them in a blender or food processor with a bit of water until they reach the desired consistency. Drain the excess water. Add a pinch of sugar and salt and a dash of white vinegar. Store in the refrigerator.

"Be sure to work in a well-ventilated area when preparing your horseradish," cautions Mary. "The powerful fumes from this potent plant will sting your eyes and make you cough."

Savor Slow-Cooked Favorites

YOU don't have to be home all day to enjoy meals that taste like you cooked for hours, thanks to the easy-to-make recipes in our brand-new Best of Country Slow Cooker Recipes cookbook.

Imagine coming home and smelling the mouth-watering aroma of "Garlic Beef Stroganoff" or "Rosemary Cashew Chicken". Or for your next party, let "Cranberry Appetizer Meatballs" simmer while you get ready.

Besides over 200 of the best slow-cooker recipes shared by readers of Taste of Home and Quick Cooking magazines, you'll get plenty of helpful hints for making fabulous meals that are ready to eat when you are. Makes a great gift for busy cooks! Hardcover, 112 pages, color photos. 8-3/8" x 11-1/8".

To order the Best of Country Slow Cooker Recipes cookbook from Country Store On-line, click here.

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