Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes satisfying breakfasts for one, crowd-pleasing popcorn treats, some sweet facts about maple syrup and more. Read on and you'll discover...

> Singling Out Good Food
> What I Add to Make It Special
> Pass the Popcorn, Please!
> Did You Know...
> Looking for Lighter Fare?
> It's Maple Syrup Time!
> Groovy Forks Grab Spaghetti

Singling Out Good Food

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THIS TIME, three terrific cooks share ideas for singularly super breakfasts. Egg and Tomato Scramble comes from Ilva J. of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes. Ann S. of Winnett, Montana says her Pancakes for One recipe originally served six. "As our kids grew up and left home, I scaled down the recipe." For a special morning treat or even dessert, try light, refreshing Apple Lemon Puff from Doris H. of Bryson City, North Carolina.

EGG AND TOMATO SCRAMBLE

1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive or vegetable oil, optional
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, optional

In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired. Yield: 1 serving. Diabetic Exchanges: One serving (prepared with egg substitute and without oil and salt) equals 1 starch, 1 meat; also, 152 calories, 289 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 11 gm protein, 4 gm fat.

PANCAKES FOR ONE

1/2 cup all-purpose flour
2 teaspoons wheat germ
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1-1/2 teaspoons vegetable oil
Butter and maple syrup

In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. In another bowl, beat egg; add buttermilk and oil. Stir into dry ingredients just until blended. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with butter and syrup. Yield: 1 serving (3 pancakes).

APPLE LEMON PUFF

1-1/2 teaspoons butter or margarine
1 small apple, peeled, cored and cut into rings
6 teaspoons sugar, divided
1 egg, separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or until golden brown and set. Invert onto a serving plate. Yield: 1 serving.

To view a photo, click here.

What I Add to Make It Special

FOR excellent entrees, try these special ingredient suggestions from readers.

"Put a teaspoon of grape jelly or strawberry jam inside the bottom of your green peppers before stuffing them," advises Sherry D. of Hermitage, Pennsylvania. "I find this simple step cuts the bitterness of the peppers and wakes up tired taste buds."

From Wisconsin Rapids, Wisconsin, Marjorie E. reports, "Allspice goes well with beef. I sprinkle it on beef roast and hamburger patties."

"To make mouth-watering homemade pizza, saute pepper strips, onions and mushrooms in butter with garlic and herbs before putting them on the pizza," suggests Patricia F. of Syracuse, New York. "It makes the flavor come alive."

When Rosalie L. prepares tuna casserole in her St. Ann, Missouri kitchen, she adds some sour cream to the standard tuna, noodles and cream of mushroom soup.

Tanya N. of Shelton, Washington grinds or crushes aniseed, then adds it and seasoned salt to pork roasts and chops to perk up the flavor.

"To add flavor and richness to my slow cooker beef stew, I stir in a can of tomato soup right at the start of cooking," reveals Carol F. of Landers, California.

We're Having a Party...and You're Invited!

The Taste of Home editors are eager to learn the secrets behind easy entertaining, and they want to hear from you. Won't you share your favorite hostess hints?

Recipes for crowd-pleasing appetizers or dazzling desserts are always in demand so please send them. Ideas for "thank you" cards, decorations, invitations and centerpieces are also appreciated.

Please mail your recipes and party pointers to Entertaining, 5925 Country Lane, Greendale WI 53219 or E-mail editors@tasteofhome.com and write "Entertaining" in the subject line. Include your full name, mailing address and phone number with area code to receive a copy of the publication in which your contribution appears.

"I love the unexpected lemony flavor of this light snack," says field editor Trudie H. of Roggen, Colorado.

4-1/2 quarts popped popcorn
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon lemon extract
1/2 teaspoon baking soda
1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225 degree oven. Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290 degrees on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container. Yield: 5 quarts.

RIBBON-O-FUDGE POPCORN BARS

Two sweet layers of popcorn coated with butterscotch and marshmallow are held together with chocolate in these scrumptious bars from field editor Flo B. of Gage, Oklahoma.

2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
3 tablespoons butter or margarine
4 cups miniature marshmallows
1 cup butterscotch chips
3 quarts popped popcorn

In a microwave or double boiler, melt chocolate chips and shortening. Chill for 15-20 minutes or until thickened. Meanwhile, line a 9-in. square baking pan with foil; grease the foil and set pan aside. In a heavy saucepan over low heat, melt butter. Stir in marshmallows and butterscotch chips until melted and smooth. Place the popcorn in a large bowl; add marshmallow mixture and toss until coated. Firmly press half of the popcorn mixture into prepared pan. Spread chocolate mixture evenly over popcorn. Firmly press remaining popcorn mixture over chocolate. Chill for 30 minutes. Lift out of pan, using foil edges. Remove foil; cut into bars. Yield: 2 dozen.

To view a photo, click here.

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, substitute 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

Foods cook differently at higher altitudes because of lower atmospheric pressure. Adjustments depend on the recipe and how many feet above sea level you live. For information about your specific area, contact your county Extension agent.

Winter squash, with its thick skin and firm flesh, is difficult to cut. To simplify the process, partially cook the squash first. Pierce a whole squash several times and microwave on high for 2-3 minutes or bake at 375 degrees for 10-15 minutes. Cut squash in half; remove and discard the seeds. Use as halves or lay each half flat side down and cut slices 1/2 inch thick, discarding the ends. If desired, remove the outer shell from the strips with a sharp paring knife, then cube or mash the flesh as needed.

White vinegar has a strong, sharp flavor and is often used for pickled foods. Cider vinegar, made from apples, has a slightly fruity flavor and is often used as a substitute for wine vinegar. When Taste of Home recipes call for vinegar, use white unless another type is specified.

Looking for Lighter Fare?

A CREAMY mustard sauce adds spark to an interesting lineup of vegetables in this perfect winter side dish from Julie P. of West Allis, Wisconsin.

HOT VEGETABLE PLATE

1 medium kohlrabi
1 medium turnip
1 small rutabaga
4 medium carrots, halved crosswise
4 medium leeks (white portion only), sliced
12 fresh cauliflowerets

MUSTARD SAUCE:
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
Pinch pepper
1 cup milk
1 to 2 teaspoons Dijon mustard

Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender. Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard. Drain vegetables; serve with warm mustard sauce. Yield: 8 servings. Diabetic Exchanges: One serving with 2 tablespoons sauce (prepared with margarine and skim milk and without salt) equals 1 starch, 1 vegetable, 1 fat; also, 152 calories, 146 mg sodium, 1 mg cholesterol, 22 gm carbohydrate, 4 gm protein, 6 gm fat.

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

It's Maple Syrup Time!

START FLIPPING the flapjacks--you'll need plenty for the 500,000 gallons of maple syrup produced in Vermont each spring!

According to the Vermont Maple Sugar Makers' Association, an average maple tree provides 10 gallons of sap, which begins flowing in early March. Maple sap has a sugar content of about 2-1/2 percent, and as it's cooked, the water boils away, leaving sweet syrup behind. It takes about 40 gallons of sap to make 1 gallon of maple syrup.

Maple syrup comes in four grades, based on color. The color of the syrup depends on temperature--at the beginning of the season when the temperature is lowest, the syrup is very light in color and delicate in flavor. It darkens as the temperature warms up.

Uses for pure maple syrup are limitless. Not only can it top pancakes and waffles, but it can be stirred into baked beans, used as a glaze on meats and to sweeten hot and cold drinks. It can even be part of a super salad dressing, says Laurie C. of St. Albans, Vermont, who shares her recipe below.

MAPLE SALAD DRESSING

1 cup pure maple syrup
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground mustard

Combine all ingredients in a jar with tight-fitting lid; shake well. Serve over salad greens. Yield: about 1 cup.

Groovy Forks Grab Spaghetti

EATING delicious pasta dishes is a lot easier with our unique stainless-steel spaghetti forks! The tines are specially grooved to grab and hold spaghetti strands and other types of pasta. Food stays on the fork so it doesn't slip and spatter your clothes. Measures 7-1/8"L x 7/8"W each.

To order Spaghetti Forks (set of 8) from Country Store On-line, click here.

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