Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a super soup and sandwich supper, lively leftovers, pleasing pea recipes and more. Read on and you'll discover...

> Soup and Sandwiches...In a Snap!
> Give Leftovers a Lift
> Pass the Peas, Please
> Save Time With These Tips
> Looking for Lighter Fare?
> It's Time to Try Thyme
> Hungry for Flame-Broiled Flavor?

Soup and Sandwiches...In a Snap!

IT TAKES only minutes to prepare this souped-up meal for families on the go! Click image at left to view a larger photo.

LASAGNA SANDWICHES

"These cheesy grilled sandwiches really taste like lasagna," writes Gail R. of Highland Park, Illinois. "They're perfect for a quick evening meal."

1/4 cup sour cream
2 tablespoons chopped onion
1/2 teaspoon dried oregano
1/4 teaspoon seasoned salt
8 slices Italian or other white bread
8 bacon strips, halved and cooked
8 slices tomato
4 slices mozzarella cheese
2 to 3 tablespoons butter or margarine

Combine the first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese; top with remaining bread. In a skillet over medium heat, melt 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Yield: 4 servings.

CRISP SIDE SALAD

A light dressing with just a hint of sweetness is served over a crunchy combination of colorful salad fixings in this easy side dish from Craig M. of Torrance, California.

1/4 cup olive or vegetable oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted 

In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery and onions. Just before serving, add dressing and toss to coat. Top with croutons, almonds and sesame seeds. Yield: 4 servings.

30-MINUTE MINESTRONE

"This simple, chunky soup is seasoned nicely, and the spinach adds a refreshing difference," says Betty C. of Alverton, Pennsylvania.

2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper 

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through. Yield: 5 servings.

To view recipe photos, click here.

Give Leftovers a Lift

"LEFTOVERS...again?" You won't hear that complaint once you try these tricks for dressing up leftovers.

Roast Revisited. "For a tasty main dish, combine undiluted cream of mushroom soup with leftover beef gravy and chopped leftover roast beef and spoon it into a greased baking dish," says Edith J. of Washington Depot, Connecticut. "Top with frozen french-fried onion rings. Cover and bake at 350 degrees until heated through."

Spaghetti Saver. Joan H. of Glen Ullin, North Dakota suggests, "Stir-fry leftover spaghetti noodles until golden, then add uncooked scrambled eggs. Cook until the eggs are firm."

Rice Rerun. "For a refreshing salad or dessert, I mix leftover rice with sliced bananas and undrained crushed pineapple," reports field editor Sharon E. of Rockwell, Iowa.

Pass the Peas, Please

UNLIKE similar "peas in the pod", these unique recipes suggest you can fix this popular vegetable in a variety of mouth-watering ways.

PEAS AMANDINE

Field editor Shirley K. of New London, Minnesota says this is a favorite vegetable side dish when the kids come home to visit.

1 package (16 ounces) frozen peas
1/4 cup slivered almonds
3 tablespoons butter or margarine
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper 

Cook peas according to package directions; drain. Set aside and keep warm. In a skillet, saute almonds in butter until lightly browned. Remove with a slotted spoon; add to peas. In the same skillet, saute mushrooms and onion until tender; add to peas. Season with salt and pepper. Yield: 8 servings.

FLAVORFUL SUGAR SNAP PEAS

"Our family enjoys the first peas from our garden stir-fried as a crisp treat," notes Connie M. of Medway, Ohio.

1 pound fresh sugar snap or snow peas
1 tablespoon vegetable oil
1/2 cup finely chopped fully cooked ham
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper 

Cook peas in small amount of water until crisp-tender, about 3-4 minutes. Heat oil in a large skillet; add ham, garlic and thyme. Cook and stir for 2 minutes. Drain peas; add to skillet and saute for 2 minutes. Season with salt and pepper. Yield: 8 servings. Nutritional Analysis: One 1/2-cup serving (prepared with low-fat ham) equals 53 calories, 167 mg sodium, 4 mg cholesterol, 5 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 fat.

MINTED PEA SALAD

"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez O., a field editor from Demotte, Indiana.

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas*, thawed
1 small onion, finely chopped 

In a bowl, combine the first six ingredients; mix well. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour. Yield: 4-6 servings. *Editor's Note: 3 pounds of fresh peas, shelled and cooked for 3-5 minutes, may be substituted for the frozen peas.

It's Time to Try Thyme

SAVVY cooks have plenty of "thyme" to prepare their favorite recipes--there are over 200 varieties of this perennial shrub! For cooking, however, common or garden thyme is most popular.

"It's easy to start thyme from seed," says Monica R. of Tacoma, Washington. "I pick up the tiny seeds with a small paintbrush and tap them onto the soil." Advises Gwen T. of Pinckney, Michigan, "Plant thyme in a sunny spot with good drainage. It grows only about 12 inches high, so it's also an excellent windowsill herb."

In Stratford, Ontario, Elizabeth S. uses thyme as a border around the edge of her patio. "It looks pretty, and it's easy to snip for tea," she says. "Thyme does well with frequent pruning, so don't be afraid to cut it back. Pick leaves as needed or harvest the entire plant, leaving 2 inches. It will grow back before the season ends."

Monica dries thyme by hanging bunches of stems secured with a rubber band in a warm dark area. "Strip the dried leaves off by running your forefinger and thumb down each stem over a piece of paper," she suggests. "Slide the leaves into an airtight container. Fresh thyme also freezes very well."

Reports field editor Edie D. of Logan, Utah, "Thyme has a strong distinct flavor that is both sweet and savory. It's great on vegetables as well as poultry and all meats, game and fish."

4 cups chopped fresh or frozen rhubarb
1 cup water
2/3 cup sugar
1/4 teaspoon salt
1 package (6 ounces) strawberry gelatin
1-1/2 cups cold water
1/4 cup lemon juice
2 cans (11 ounces each) mandarin oranges, drained
1 cup chopped celery
Optional garnishes: lettuce leaves, sliced strawberries, green grapes, sour cream and ground nutmeg

In a saucepan, combine rhubarb, water, sugar and salt; bring to a boil over medium heat. Boil for 1-2 minutes or until the rhubarb is tender; remove from the heat. Stir in gelatin until dissolved. Stir in cold water and lemon juice. Chill until partially set. Fold in oranges and celery. Pour into a 6-cup mold or an 8-in. square dish that has been coated with nonstick cooking spray. Chill until set. Unmold onto lettuce leaves or cut into squares. If desired, garnish with fruit and serve with sour cream sprinkled with nutmeg. Yield: 12 servings. Nutritional Analysis: One 1/2-cup serving (prepared with sugar-free gelatin; calculated without garnishes) equals 79 calories, 98 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchange: 1 fruit.

To view a photo, click here.

IF SO, lift the lid on our brand-new cookbook! Taste of Home's Grilling Recipe Collection gives you 181 mouth-watering dishes you can have on the table in no time! All the favorite recipes from fellow "cook out" enthusiasts who read Taste of Home are here. You get great grilling recipes for beef, poultry, pork, seafood, side dishes, breads and desserts!

In addition to 18 great grilling tips, you get a handy primer of the best secrets for savory success with your gas or charcoal grill. Plus, a grilling time chart takes the guesswork out of getting rare, medium and well-done "just right". Hardcover, 112 pages, 140 full-color photos, fully indexed. 8-1/8" x 11-3/8".

To order Taste of Home's Grilling Recipe Collection from Country Store On-line, click here.

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