NOTE--To see an on-line version of this newsletter, copy this link and paste it into your web browser: http://www.tasteofhome.com/rd.asp?id=620&firstname=$$firstname$$&emailaddress=$$email$$ ========== Taste of Home Newsletter - July 2004 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! Outdoor activities often mean less time for meal preparation, so you're sure to appreciate the speedy summer supper below. You'll also find some sensible snack ideas and tips on keeping the kitchen cool. Read on to discover... > Summer Meal Made in Minutes > Shortcuts Worth Sharing > Savor Summertime Soups > Having a Heat Wave > Looking for Lighter Fare? > Pickles are Perfect for Snacking > Handy Timer "Hangs Around" ********** Summer Meal Made in Minutes THE complete-meal menu here is made up of favorites from three great cooks. You can have everything ready to serve in just half an hour! Zesty Salmon Burgers from Melanie D. are a regular summer supper in her Wilmore, Kansas home. Crunchy Pea Salad from Mary F. of Brownwood, Texas is a refreshing side dish with a fun crunch. Field editor Julia L. of Frostproof, Florida says Lemon Crisp Cookies are a snap to make using a boxed cake mix. ZESTY SALMON BURGERS 1 can (14-3/4 ounces) salmon, drained, skin and bones removed 2 eggs 1/2 cup dry bread crumbs 1/4 cup finely chopped onion 1/4 cup mayonnaise 1 to 2 tablespoons prepared horseradish 1 tablespoon diced pimientos, optional 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 4 kaiser rolls, split Lettuce leaves Combine the first nine ingredients; mix well. Shape into four patties. In a skillet over medium heat, cook patties in butter until browned, about 6 minutes on each side. Serve on rolls with lettuce. Yield: 4 servings. CRUNCHY PEA SALAD 1 package (10 ounces) frozen peas, thawed 1 can (8 ounces) sliced water chestnuts, drained 1 cup thinly sliced celery 1/2 cup sliced green onions 1/4 cup mayonnaise 1/4 cup sour cream 1/2 teaspoon seasoned salt, optional In a bowl, combine the first four ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt if desired; mix well. Add to pea mixture; toss to coat. Chill until serving. Yield: 8 servings. Nutritional Analysis: One 1/2-cup serving (prepared with fat-free mayonnaise and nonfat sour cream and without seasoned salt) equals 60 calories, 116 mg sodium, 1 mg cholesterol, 12 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchange: 1 starch. LEMON CRISP COOKIES 1 package (18-1/4 ounces) lemon cake mix 1 cup crisp rice cereal 1/2 cup butter or margarine, melted 1 egg, beaten 1 teaspoon grated lemon peel In a large bowl, combine all ingredients until well mixed (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen. To view a photo, visit: http://www.tasteofhome.com/RD.asp?ID=623 ********** Get a Sleigh-Full of Festive Recipes and New Holiday Ideas THE BRAND-NEW edition of our Country Woman Christmas 2004 book will delight you with 97 scrumptious recipes, 28 Christmas craft ideas and dozens of hostess hints to make this your happiest holiday season ever. A pure joy to browse through and use, this 112-page, hardcover Christmas book explains how to prepare delicious holiday meals, brunches and treats...shows you how to create colorful festive decor...and tells you how to make easy-to-fashion handcrafted gifts. You'll also find heartwarming stories recalling nostalgic Christmas memories, along with many delightful, full-color holiday photos. And for the first time ever, we've included recipes for a caroling party--along with words to several favorite carols! If you're ready to deck the halls and your dining room, visit the link below for Country Woman Christmas 2004. As a Taste of Home newsletter subscriber, you're entitled to get it at a BIG savings--$5.00 off the regular price. Plus, you'll get 2 FREE GIFTS! Claim your 2 FREE GIFTS http://www.countrystorecatalog.com/rd.asp?id=970 ********** Shortcuts Worth Sharing THIS regular feature gives readers a chance to share favorite kitchen tips. For a decorative potato or macaroni salad, dissolve a little unflavored gelatin in a small amount of water and mix with the mayonnaise before adding to the salad. Spread the salad in a mold and chill. When turned out, the salad will hold its shape. --Doreen K., Roslyn, Pennsylvania Have a hard time opening new jars of pickles, jam and such? Stick a spoon between the lid and the glass threads and gently pry until you hear a pop. Then the lid will twist right off. --Suzi R., Bassett, Nebraska For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. --Jonelle W., Trenton, Michigan Like to dress up a plain frosted cake but have no sprinkles? Crush sweetened breakfast cereal and scatter across the top. It adds a fun look and a nice crunch, too. --Marcia P., Winter Park, Florida ********** Canada's Best Chefs Share Their 'Trade Secrets' During Rocky Mountain Christmas In November THE EVENT is called "Christmas in November" and it will be nine incredible fun-filled days of pure magic for Taste of Home readers, according to Nan Delwiche, Operations Manager Cruise and Rail tours for World Wide Country Tours, the exclusive tour operator for Reiman Publications. Every year, dozens of Canada's most notable chefs, decorators and beverage fanciers share their culinary, crafting and entertaining tips for the holidays at the fabled five-star Fairmont Jasper Park Lodge in the magnificent Canadian Rockies. Explains Nan, "Not only will it show you how to turn your holidays from stressful into successful, it's a gorgeous vacation experience for everyone involved." No wonder. As part of this special group tour package, travelers will enjoy first-class rail travel from Vancouver, British Columbia to the Fairmont Jasper Park Lodge aboard VIA Rail's Canadian, offering 360-degree views of the majestic Canadian Rockies. Along the way, highlights include the glacier-filled Icefields Parkway and two relaxing nights at the famous "Castle in the Rockies", the five-star Fairmont Banff Springs Hotel. As a special incentive for reserving your place early, World Wide Country Tours is offering Taste of Home's Holiday & Celebrations Cookbook--a $29.99 value--FREE! Visit http://www.countrytours.com/rd.asp?id=575 Simply mention promo code TN01 when making your reservation. For complete details and an itinerary, simply visit: http://www.countrytours.com/rd.asp?id=573 ========== World Wide Country Tours -- Exclusive Tour Operator for Reiman Publications http://www.countrytours.com/rd.asp?id=574 ********** Savor Summertime Soups SOUP is not just for winter, as these field editors' recipes suggest. Summer is the perfect time to enjoy the season's best fruits and vegetables in a refreshing mixture. SUMMER FRUIT SOUP "I've served this delightful medley for years, and it has never failed to get rave reviews," assures Gladys D. of Castleford, Idaho. 1/2 cup sugar 3 tablespoons quick-cooking tapioca 2-1/2 cups water, divided 1 can (6 ounces) frozen orange juice concentrate 1 package (10 ounces) frozen sliced sweetened strawberries, thawed 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces 1 can (11 ounces) mandarin oranges, drained 2 medium ripe bananas, sliced 1 pint lime sherbet, optional In a saucepan, combine sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in strawberries, peaches and oranges. Cover and refrigerate for 2 hours. Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings. GARDEN CHOWDER This creamy blend is chock-full of savory ingredients straight from the garden, says Darlene M. of Subliminity, Oregon. 1/2 cup chopped green pepper 1/2 cup chopped onion 1/4 cup butter or margarine 1 cup each diced potato, celery, cauliflower, carrot and broccoli 3 cups water 3 chicken bouillon cubes 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 2 cups milk 1 tablespoon minced fresh parsley 3 cups (12 ounces) shredded cheddar cheese In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings (2 quarts). ********** Your Recipe Could Be a Winner! HUNDREDS of good home cooks have won exciting prizes in our recipe contests. You could be next! For information on current recipe contests and prizes, plus easy-to-use on-line entry forms, visit the links below. Taste of Home Recipe Contest -- Visit: http://www.tasteofhome.com/RD.asp?ID=625 Quick Cooking Recipe Contest -- Visit: http://www.quickcooking.com/RD.asp?ID=153 Light & Tasty Recipe Contest -- visit: http://www.lightandtasty.com/RD.asp?ID=153 ********** Having a Heat Wave KEEP YOUR COOL in the kitchen by giving your oven a summer vacation and putting your microwave to work. Here are some helpful hints: Read your owner's manual to help you make the best use of your microwave's features. Start by undercooking everything and then check for doneness. It's easy to add a little cooking time if an item is not done, but you can't "uncook" foods. Use your microwave for what it does best--steaming, sauteing, poaching, roasting, cooking casseroles and one-dish meals, reheating and defrosting. Combine microwave cooking with other heat sources. For instance, microwave a roast, then sear it in a hot skillet to brown the outside. Retain steam and moisture during cooking by using dish covers or plastic wrap. Use waxed paper or paper towels to prevent splattering. Plan your cooking order. Dense foods such as potatoes take longer to cook but retain heat. When preparing potatoes and a fish fillet, cook the potatoes first--they'll remain hot while you cook the fish, which cooks quickly. ********** Looking for Lighter Fare? THIS vegetable side dish from Vera R. of Laramie, Wyoming goes great with any summer meal. ZUCCHINI AND CORN SAUTE 2 medium zucchini, thinly sliced 1 medium green pepper, thinly sliced 1 medium sweet red pepper, thinly sliced 2 to 3 tablespoons vegetable oil, optional 2 cups fresh or frozen corn 1 teaspoon garlic salt, optional 1/2 teaspoon Italian seasoning In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving (prepared with nonstick cooking spray instead of oil and without salt) equals 48 calories, 7 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat. Diabetic Exchange: 2 vegetable. To view a photo, visit: http://www.tasteofhome.com/RD.asp?ID=624 ********** Pickles are Perfect for Snacking HAVING a hard time getting kids to eat their vegetables? It's nice to know that 1/8 cup of pickles counts as one of the five daily servings of fruits and vegetables recommended by the USDA. If you're in a pickle for summertime snack ideas, consider some of these suggestions provided by Pickle Packers International: Create a cool pickle pop by skewering a chilled large dill pickle on an ice cream stick. Young kids love them! Wrap a baby dill or sweet gherkin with a slice of lean ham or smoked turkey for a taste-tempting treat. For extra flavor, spread cream cheese on one side of meat before wrapping. Make munchable pickle kabobs by threading wooden skewers with chunks of pickle, cheddar cheese, ham or salami. Boost the flavor of a grilled cheese sandwich by adding a layer of bread and butter pickles. After grilling, cut the sandwiches into triangles. ********** Handy Timer "Hangs Around" DON'T waste time hovering around the kitchen or straining to hear the cooking timer. Our Timer on a Rope has a 16-inch cord so you can hang it around your neck and go just about anywhere. Made of lightweight plastic, with settings up to one hour, the timer has a magnetic back so you can stick it on the fridge when not in use. To order Timer on a Rope from Country Store On-line, visit: http://www.countrystorecatalog.com/RD.asp?ID=969 ********** Country Store Featured Item All-In-One Party Server Set For more information, Visit: http://www.countrystorecatalog.com/RD.asp?ID=968 ********** THIS NEWSLETTER is from the editors of America's most popular food magazines... Taste of Home magazine takes a commonsense approach to family-pleasing meals with over 85 practical recipes in every issue. It's America's No. 1 cooking magazine! To subscribe or give a gift on-line, visit http://www.tasteofhome.com/rd.asp?id=621 Quick Cooking features speedy recipes (over 100 in each issue!) that help you put nutritious and tasty meals on the table FAST! Plus you'll get proven cooking hints, kitchen shortcuts and more! To subscribe or give a gift on-line, visit http://www.quickcooking.com/rd.asp?id=151 Light & Tasty is a completely different kind of magazine that lets you enjoy all the foods you love--lighter! Every luscious recipe (75 or more!) is lower in fat, salt, calories or cholesterol. Plus, each scrumptious, slimmed-down dish has been approved by a Registered Dietitian. You'll be amazed that low-fat food can taste so good! To subscribe or give a gift on-line, visit http://www.lightandtasty.com/rd.asp?id=151 ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! 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