Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a tasty, time-saving meal, Valentine's treats for your sweetie, tasty trivia and more. Read on and you'll discover...

> A Complete Meal in Minutes
> Give Leftovers a Lift
> Heart-y Goodies Sweeten Valentine's Day
> Looking For Lighter Fare?
> Time to Try Tarragon
> Small Skillet's Handy for Two

A Complete Meal in Minutes

Click image above to view a larger photo.

THE complete-meal menu here is made up of family favorites from three great cooks. You can have everything ready to serve in just 30 minutes.   Italian Grilled Cheese sandwiches get a tasty twist from melted mozzarella or provolone cheese and a crisp crumb coating, says Vera A. of Lehigh Acres, Florida. Sausage Bean Soup is a savory recipe recommended by field editor Marlene M. of Delano, Minnesota. Pretty Cherry Parfaits are easy, lovely and scrumptious, assures Marshfield, Missouri field editor Bernice M.

ITALIAN GRILLED CHEESE

4 slices Italian bread (1 inch thick)
4 slices mozzarella or provolone cheese
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs

Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides. Yield: 4 servings.

SAUSAGE BEAN SOUP

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15-1/2 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 4-6 servings.

PRETTY CHERRY PARFAITS

1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup (8 ounces) sour cream
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Whipped topping, chopped almonds and fresh mint, optional

Combine pie filling and extract; set aside. In a mixing bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes. Spoon half into parfait glasses; top with half of the pie filling. Repeat layers. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.

To view a photo, click here.

For more fast favorites, visit Quick Cooking On-line.

Give Leftovers a Lift

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

Mashed Potato Makeover. "I combine leftover mashed potatoes with chopped onion and shredded cheese, then bake it," says Rose Ann M. of Flagler Beach, Florida. "It tastes like twice-baked potatoes without the work."

Crumb-Saver. "Don't discard cookie or cereal crumbs," advises Marie R. of Bensenville, Illinois. "Use them to top pudding, gelatin and ice cream."

Ham Helper. Marion S. of Joseph, Oregon mixes ground leftover baked ham with chopped olives and green pepper, shredded cheddar cheese, Dijon mustard and mayonnaise, then stuffs it into hard rolls. "Wrapped in foil and baked at 375 degrees for 30 minutes, these are tasty hot sandwiches," she remarks.

Tasty Trivia

FOR ALL Taste of Home recipes (and most others) that list shortening, you should use solid shortening such as Crisco. Substituting oil or butter in place of shortening will cause unexpected results.

Pound cakes can be challenging for even experienced cooks. Here are a few tips: First, bring all ingredients to room temperature. Thoroughly cream the butter (no substitutes) until light and fluffy. Gradually add the sugar and continue to beat for 5-7 minutes. Add the eggs one at a time, beating 1 minute after each egg. Combine the dry ingredients and add alternately with the liquid in three stages. Beat just until blended--do not overbeat. Bake until a toothpick inserted near the center comes out clean. If you're baking in a tube or bundt pan, move the oven rack to the lowest position.

To get that pretty bakery-style "shine" on homemade breads, bagels or soft pretzels, beat together one egg white and 1 tablespoon of water. Brush this mixture over the bread, bagels or raised pretzels just before baking.

Dried herbs don't spoil, but they do lose flavor and potency over time. For maximum flavor in your cooking, you may want to replace herbs that are over a year old. Store dried herbs in airtight containers and keep them away from heat and light. Don't put them in the cupboard above the stove.

"I like to make this luscious layered dessert for Valentine's Day," says Suzanne M. of Lyons, Georgia. "It's simple to prepare but so elegant and impressive."

3-1/2 cups biscuit/baking mix
2/3 cup plus 2 teaspoons sugar, divided
1/2 cup baking cocoa
1 cup milk
1/3 cup butter or margarine, melted
1 egg white
2-1/2 pints fresh strawberries
2 cups whipping cream
3 tablespoons confectioners' sugar
1 cup chocolate syrup

In a bowl, combine biscuit mix, 2/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 in. apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a mixing bowl, beat cream and confectioners' sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half of the whipped cream and all of the sliced berries between cake layers. Spoon remaining whipped cream on top. Drizzle with chocolate syrup; top with a whole berry. Yield: 10 servings.

HEART-SHAPED CHEESE SCONES

"When you set out a plate of these golden scones flecked with bits of cheddar cheese, everyone will know you've put your heart into your baking," assures Edna H. of Hebron, Indiana. "They're a nice alternative to biscuits."

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (6 ounces) shredded cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a 3-in. heart-shaped cutter. Place on a greased baking sheet. Bake at 425 degrees for 15-20 minutes or until golden brown. Yield: about 1 dozen.

CHERRY-FILLED HEART COOKIES

These crisp, flaky cookies are a wonderful way to show you care, reports Audrey G. from Lake Mills, Iowa. "They take a little effort, but the smiles of satisfaction make it worthwhile."

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter or margarine
Additional sugar

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, for filling, combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.

To view a photo, click here.

Looking For Lighter Fare?

THIS fun fruit salad from Jessie C. of Odessa, Missouri is a refreshing change of pace for her and her husband, who's diabetic.

APPLE PINEAPPLE SALAD

1 can (20 ounces) unsweetened pineapple chunks
1/4 cup reduced-fat margarine
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
Artificial sweetener equivalent to 2 tablespoons sugar
3 cups chopped unpeeled red apples
2 cups green grapes
2 teaspoons poppy seeds
3/4 cup chopped pecans, toasted

Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat. Cover and chill for at least 1 hour. Just before serving, gently toss in pecans. Yield: 16 servings. Diabetic Exchanges: One 1/2-cup serving equals 1 fruit, 1 fat; also, 105 calories, 34 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, 6 gm fat.

For more light recipes, visit Light & Tasty On-line.

Time to Try Tarragon

NOT as familiar as some other herbs, tarragon is a seasoning worth trying.

Tarragon is a perennial that grows 2 feet tall and has thin pointed leaves that taste a bit like licorice. This hardy herb likes rich soil, full sun, lots of moisture and good drainage. It needs a cold dormant period each year.

Since tarragon is difficult to grow from seed, start new plants by dividing 3-year-old bushes while dormant. Harvest sprigs once the shoots are 6 inches long. When the tips yellow, cut the plant down and it will sprout again.

Field editor Ruth A. of Leavenworth, Washington fills a glass bottle with 1 cup fresh tarragon leaves, then adds a quart of warm vinegar. "After storing the covered bottle in my pantry for 2 to 4 weeks, I strain out the leaves and have a flavorful, versatile vinegar." Ruth makes a simple dressing by mixing her vinegar with oil or mayonnaise.

Says Marian C. of Sun Lakes, Arizona, "I mix 1/2 cup butter with 1 teaspoon dried tarragon and 1/2 teaspoon grated lemon peel. This tarragon butter is so good on baked fish."

Small Skillet's Handy for Two

OUR "quick fry" electric skillet does all that a full-sized one can--just fewer servings. It's ideal for eggs, hash browns, grilled cheese and more. The 7" square nonstick cooking surface (32-ounce capacity) has tempered glass lid and heat control from low to 425 degrees.

To order Taste of Home's Quick Fry Electric Skillet from Country Store On-line, click here.

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