Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes an easy Easter feast, some menu makers from your pantry, French toast favorites and more. Read on and you'll discover...

> Enjoy an Easy Easter Feast
> Pantry Provides Savory Solutions
> Feast on French Toast
> Try These Tasty Asparagus Tips
> Looking for Lighter Fare?
> When Minutes Matter...
> Recipe Binder Helps You Organize

Enjoy an Easy Easter Feast

Click image above to view a larger photo.

HIPPITY-HOPPITY, hippity-hoppity...Easter's on its way! We asked our talented kitchen staff to get cracking on a special menu for an enchanting Easter get-together. They developed this fast but fancy-looking dinner that your family will love. Since preparing it won't keep you in the kitchen all day, you're sure to have a hoppy holiday!

SPECIAL HAM SLICES

A taste-tempting sauce that combines orange juice, brown sugar and spices gives a wonderful flavor to this Easter entree. Convenient ham steaks cook in less than half an hour.

12 boneless ham steaks (about 3 pounds)
1 cup orange juice
3/4 cup packed brown sugar
2 teaspoons grated orange peel
1 teaspoon ground mustard
1/4 teaspoon ground cloves 

Place ham in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine remaining ingredients; pour over ham. Bake, uncovered, at 325 degrees for 20-25 minutes or until heated through, basting occasionally. Yield: 12 servings.

COTTONTAIL CARROTS

Glistening with a subtly sweet glaze, these scrumptious carrots are sure to become an often-requested dish on special occasions. They take only minutes to cook in the microwave.

2 pounds carrots, julienned
1/4 cup apple juice
1/4 cup butter or margarine
2 tablespoons brown sugar
1 teaspoon salt, optional
Minced fresh parsley 

In a 2-qt. microwave-safe casserole, combine carrots and apple juice. Cover and microwave on high for 10-12 minutes or until crisp-tender, stirring once. Add butter, brown sugar and salt if desired; toss to coat. Sprinkle with parsley. Yield: 12 servings. Nutritional Analysis: One 1/2-cup serving (prepared with margarine and without salt) equals 77 calories, 72 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

STUFFING BASKETS

You won't find eggs and jelly beans in these appealing "Easter baskets", but you will enjoy delectable sliced mushrooms and pecan tidbits. Instant stuffing mix makes them a snap to prepare, and their fun shape won't soon be forgotten by your guests.

1 medium green pepper, chopped
1/4 cup butter or margarine
1 jar (4-1/2 ounces) sliced mushrooms
1 package (6 ounces) instant stuffing mix
1/2 cup chopped pecans 

In a saucepan, saute green pepper in butter until crisp-tender. Drain mushrooms, reserving liquid; set mushrooms aside. Add water to liquid to measure 1-2/3 cups. Add to green pepper. Bring to a boil; stir in the stuffing mix. Remove from the heat. Cover and let stand for 5 minutes. Add mushrooms and pecans; fluff with a fork. Spoon into paper-lined muffin cups; pack lightly. Bake at 350 degrees for 30-35 minutes. Yield: 1 dozen.

PETER RABBIT CAKE

Nobunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching finale to any Easter feast.

1 package (18-1/4 ounces) white cake mix
1 can (16 ounces) vanilla frosting
1-3/4 cups flaked coconut, divided
2 drops red food coloring
2 drops green food coloring
Assorted jelly beans
1 stick black licorice, cut lengthwise into 1/8-inch strips 

Mix and bake cake according to package directions, using two greased and floured 9-in. baking pans. Cool for 10 minutes; remove from pans to wire racks to cool. For bunny's head, place one cake on a 20-in. x 14-in. covered board. Cut remaining cake into two ears and one bow tie (see photo). Place ears 4 in. apart on top of head. Place bow tie so it fits in curve of head (see photo). Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in. of the edges. Place green coconut around the cake. Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. piece. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.

To view recipe photos, click here.

Pantry Provides Savory Solutions

WITH convenient ingredients in your pantry, you greatly increase menu planning options. Consider ideas like these:

Salsa can be a zippy low-fat substitute for creamy dressings and sauces. Use it as a sauce on grilled fish or meat. Combine salsa with mushrooms, cheese and olives for a quick, zesty omelet topping. Even a spoonful of salsa on cottage cheese, in a bowl of tomato-based soup or added to a sandwich spread sparks the taste.

Thin pasta like angel hair and tiny forms like bow ties cook quickly and create delicious meals with the addition of chicken or fish, vegetables and walnuts.

Adding unique flavor is easy with the range of ethnic bottled sauces now available. They also make marvelous marinades. For example, try brushing fish or pork chops with bottled pesto for super flavor.

To make ready-made pasta and tomato sauces taste homemade, add your own fresh ingredients like mushrooms, garlic and additional seasonings.

'Hungry' for a Colorful Autumn Vacation?...

WORLD WIDE COUNTRY TOURS, the exclusive tour operator for Taste of Home, now offers you 13 deliciously dazzling, fall foliage adventures to choose from.

Steve Uelner, Director of Country Tours, tells us that these autumn vacations are "a feast for the senses-- planned especially for those readers who love autumn's rich colors."

Always among the most popular tours of the year, these fall foliage travel packages sell out quickly. Take a look at these reader favorites: 

Feast on French Toast

VARIATIONS on this popular breakfast and brunch choice carry French toast to new heights! Here's how two of our field editors fix it:

FRENCH TOAST FINGERS

"Bite-size French toast fingers are great for a buffet...and kids love them," assures Mavis D. of Marcus, Iowa.

2 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
Confectioners' sugar, optional

In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired. Yield: 4 servings. Nutritional Analysis: One serving of three strips (prepared with egg substitute, skim milk and sugar-free preserves and without confectioners' sugar) equals 235 calories, 500 mg sodium, 2 mg cholesterol, 42 gm carbohydrate, 10 gm protein, 4 gm fat. Diabetic Exchanges: 2 starch, 1 meat, 1/2 fruit.

COCONUT FRENCH TOAST

Coated with coconut, these special slices are from Charlotte B. of Hinsdale, Massachusetts.

12 eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) flaked coconut
Maple syrup 

In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. Bake at 475 degrees for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Try These Tasty Asparagus Tips

IN SPRING, when fresh asparagus is plentiful and inexpensive, stock up! Blanch, cool, and store in the freezer. When thawed, it tastes just like fresh-picked.

When shopping for asparagus, select bright green stalks with closed, compact tips. Try these simple ways to serve this nutritious vegetable, suggested by the California Asparagus Com­mission:

Sprinkle cooked spears with fresh lemon juice...or combine melted butter or margarine with chopped chives, parsley, savory or tarragon, then pour over the cooked asparagus. For rich flavor, top cooked spears with sour cream, yogurt or mayonnaise.

1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked long grain rice
1 tablespoon cider or red wine vinegar
1/4 cup shredded reduced-fat cheddar cheese 

In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Yield: 4 servings. Nutritional Analysis: One 1-cup serving equals 175 calories, 396 mg sodium, 1 mg cholesterol, 32 gm carbohydrate, 10 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 1 vegetable.

To view a photo, click here.

When Minutes Matter...

TAKE ADVANTAGE of these time-saving tips from readers:

Always make double batches of staples like rice and pasta, which can be simply reheated. Have a flexible meal plan and select recipes with a limited number of ingredients and short, simple directions.

Rely on oven meals and casseroles in which all parts of the meal cook together. Or consider "weekend cooking", with planned leftovers that can stretch into quick, imaginative weekday meals. For instance, a weekend meal of grilled salmon can become the basis for a weekday salmon pasta salad, a salmon stir-fry or a salmon frittata. Use the microwave whenever possible.

Recipe Binder Helps You Organize

CLIP a lot of recipes? The Taste of Home Recipe Binder is great for organizing the "clip and keep" recipes from our magazines! The 6"W x 2"D x 7"H hardcover ring binder has 50 clear sleeves, 25 blank recipe cards and nine divider pages. Extra sleeves and cards are available.

To order the Taste of Home Recipe Binder from Country Store On-line, click here.
To order 25 Extra Sleeves, click here.
To order 25 Extra Recipe Cards, click here.

HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter!

This email was sent to: $$email$$

If this newsletter was forwarded to you, you can sign up for yourself.  Click here.

**********

TO CANCEL your newsletter at any time, click here.

TO UPDATE your e-mail address and other information,  click here.

**********