 |
| |
|
THIS NEWSLETTER
is from the editors of America's most popular food magazines... |
|
Taste of Home
takes a commonsense approach to family-pleasing meals with 75
or more practical recipes in every issue. It's America's No.
1 cooking magazine!
To subscribe or give a gift on-line,
click here.
To visit our website,
click here. |
| |
|
|
|
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,
click here.
To visit our website,
click here. |
| |
| |
|
|
|
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,
click here.
To visit our website,
click here.
|
| |
|
| |
|
| |
 |
|
|
| Dear $$firstname$$,
Greetings from the Taste of Home Test
Kitchens! With summer produce plentiful, you're sure to appreciate
the cucumber recipes and corn hints below. You'll also find
a tasty meal for two, a refreshing light fruit dip, practical
pointers and more. Read on to discover...
Just the Two of Us
Did You Know?
Here Come the Cukes!
Give Leftovers a Lift
Looking for Lighter Fare?
Enjoy Fresh Corn All Year Long
New Cookbook's a Winner!
|
|
| |
|
| |
| Just the Two of Us |
Click image to view larger photo |
IT'S SAID that "good things come in
twos"...and with that in mind, here's a delicious menu
that's perfect for a pair. Quick Ginger Pork is the pick of
Esther D. of Lawton, Pennsylvania. Field editor Emma M. of
Amsterdam, New York, shares Honey-Lime Fruit Salad. From Annandale,
Virginia, Marge K. recommends Special Green Beans.
|
QUICK GINGER PORK
1 tablespoon vegetable oil
1/2 pound pork tenderloin, cut into thin strips
1 garlic clove, minced
2 tablespoons soy sauce
1/4 teaspoon sugar
1/8 to 1/4 teaspoon ground ginger
1/2 cup water
1-1/2 teaspoons cornstarch
Hot cooked rice Heat oil in a
large skillet over medium-high heat. Stir-fry pork and garlic
for 3 minutes. Combine soy sauce, sugar and ginger; add to
skillet. Reduce heat to medium; stir-fry for 3-4 minutes or
until pork is no longer pink. Combine water and cornstarch
until smooth; add to skillet. Bring to a boil; boil and stir
for 2 minutes. Serve over rice. Yield: 2
servings. Nutritional Analysis:
One serving (prepared with light soy sauce; calculated without
rice) equals 227 calories, 554 mg sodium, 67 mg cholesterol,
5 gm carbohydrate, 25 gm protein, 11 gm fat. Diabetic Exchanges:
3 lean meat, 1/2 starch, 1/2 fat.
HONEY-LIME FRUIT SALAD
1-1/2 cups torn
salad greens
1 can (11 ounces) mandarin oranges, drained
1 small red apple, sliced
3 tablespoons limeade or lemonade concentrate
3 tablespoons honey
3 tablespoons vegetable oil
1/2 teaspoon poppy seeds
On salad plates, arrange the greens, oranges and
apple. Combine remaining ingredients in a bowl; whisk until
smooth. Pour over salads. Yield: 2 servings.
SPECIAL GREEN BEANS
1-1/4
cups cut fresh green beans (2-inch pieces)
2 teaspoons vegetable oil
1/3 cup water
1 teaspoon soy sauce
Dash ground ginger
In a saucepan, saute beans in oil over medium
heat for 4 minutes. Add water. Reduce heat; cover and simmer
for 15 minutes or until beans are crisp-tender. Drain; toss
with soy sauce and ginger. Yield: 2 servings.
Nutritional Analysis: One serving (prepared with
light soy sauce) equals 64 calories, 88 mg sodium, 0 cholesterol,
5 gm carbohydrate, 2 gm protein, 5 gm fat. Diabetic Exchanges:
1 vegetable, 1 fat.
To view a photo, click
here. |
| |
|
| |
Want to "Melt Away"
the Blues This Winter?...
WORLD WIDE COUNTRY TOURS, the exclusive tour operator
for Taste of Home, has just the answer with nine exciting
warm-weather winter escapes!
We hear from Steve Uelner, Director of Country
Tours, that these sunny sightseeing vacations are “guaranteed
to chase away winter chills—they’re perfect for
readers who delight in tropical temperatures and fun-filled
cultural excursions”.
Along with some of our most popular destinations,
this year’s packages include 2 new tours! Take a look
at these fascinating choices:
Mexico’s
Copper Canyon Adventure NEW!
Costa
Rica NEW ROUTE!
Hawaiian
Holiday NEW ROUTE!
Panama
& the Panama Canal
Heart
of Texas
River
Barging Texas Style NEW!
Deep South
San Francisco,
Napa Valley & the Redwoods
Sunny
Southern California
And as a Taste of Home newsletter subscriber,
you’ll SAVE $100 per person when you reserve your place
within 30 days. Mention promotion code TL06
when making your reservation to claim your savings. These
winter escapes always sell out quickly. So don’t delay!
Click
here for all your vacation choices and itineraries.
|
Exclusive
Tour Operator of Reiman Publications
1-800/344-6918 |
| |
|
| |
Did You Know?
IN MANY RECIPES, frozen whipped topping that's
been thawed in the refrigerator can be substituted for sweetened
whipped cream. You'll lose some of the richness of real cream,
but the time saved may be worth it. If the recipe calls for
1 cup whipping cream, whipped, that equals 2 cups of whipped
cream or 2 cups of whipped topping. Do not substitute frozen
whipped topping for liquid whipping cream in soups or sauces.
When a recipe calls for grated lemon or orange peel, shred the
peel using the larger holes in your grater, then snip the shreds
into smaller pieces with a kitchen shears. When you have time,
shred the peel of an entire lemon or orange at once and store
the extra in the freezer until needed. It will keep for up to
6 months in a heavy-duty resealable bag or freezer container.
To soften shredded coconut that's turned hard, soak it in milk
for 30 minutes. Drain it and pat it dry on paper towels before
using. The leftover coconut-flavored milk can be used within
5 days in baked goods or blended with fresh fruit for a tasty
beverage.
As a speedy substitute for chopped onions, onion powder is one
option. Substitute 1 tablespoon of onion powder for one medium
chopped onion. However, for the best onion flavor, use frozen
chopped onions or dried minced onion (found in the spice aisle).
One tablespoon of dried minced onion equals 1/4 cup minced raw
onion.
Instead of rice or pasta in stuffed peppers, try leftover cooked
barley or whole kernel corn. Adding a tablespoon or two of quick-cooking
oats will help keep the filling from getting too saucy after
baking. |
| |
|
| |
| Here Come the Cukes! |
Click image to view larger photo |
CRISP cucumbers can add refreshing flavor
to a wide range of dishes, as demonstrated by these favorite
recipes from field editors.
|
CUCUMBER PAN ROLLS
"When I have plenty of garden-fresh
cucumbers, I bake up these delicately flavored rolls,"
reports Dorothy S. of Broadway, Virginia.
1 large
cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons minced fresh chives
2 teaspoons minced fresh dill
Place cucumber in a blender or food processor;
cover and process until smooth. Place 3/4 cup of puree in
a saucepan (discard remaining puree or save for another use).
Add sour cream, water, sugar and salt to pan; heat to 120-130
degrees (mixture will appear separated). In a mixing bowl,
combine 1-1/4 cups flour, yeast, chives and dill; add cucumber
mixture. Beat on low speed just until moistened; beat on high
for 3 minutes. Add enough remaining flour to form a stiff
dough. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch dough down; let rest 10 minutes.
Shape into 12 balls; place in a greased 13-in. x 9-in. x 2-in.
baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 30-35 minutes or until golden brown.
Remove from pan and cool on a wire rack for 10 minutes. Serve
warm. Yield: 1 dozen. Nutritional
Analysis: One roll equals 143 calories, 200 mg sodium,
4 mg cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat.
Diabetic Exchange: 2 starch.
CUCUMBER RELISH
From Bay City, Texas,
Mildred S. relates, "Folks say this tangy relish reminds
them of bread-and-butter pickles."
4-1/2 cups chopped cucumbers
3-1/2 cups chopped celery
3 cups chopped onion
2 cups chopped sweet red pepper
2 cups chopped green pepper
1/4 cup canning salt
4 cups water
4 cups vinegar
3 cups sugar
2 teaspoons mustard seed
2 teaspoons celery seed
Combine cucumbers, celery, onion and peppers
in a large bowl; add salt and water. Cover and refrigerate
overnight. Drain; rinse and drain again. Combine remaining
ingredients in a large kettle; bring to a boil. Add vegetables;
simmer for 10 minutes. Ladle hot mixture into hot jars, leaving
1/4-in. headspace. Adjust caps. Process for 10 minutes in
a boiling-water bath. Yield: 10 half-pints.
STUFFED CUKE SNACKS
Dorothy
P. of Wills Point, Texas suggests, "These cheese-filled
slices look so pretty on an appetizer plate."
1 large cucumber
1 package (3 ounces) cream cheese, softened
1 tablespoon crumbled blue cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh dill
1 teaspoon grated onion
20 to 26 pimiento strips
Additional dill sprigs
Run the tines of a fork lengthwise down
the cucumber. Cut a 1-in. slice from each end. Cut cucumber
in half lengthwise; remove and discard seeds. Place cucumber
cut side down on paper towel for 10 minutes. Combine cheeses,
parsley, dill and onion; spoon into cucumber halves. Put halves
back together; wrap in plastic wrap. Refrigerate for 3-4 hours.
Cut into 1/2-in. slices; garnish with pimiento and dill. Yield:
about 1-1/2 dozen.
To view a
photo, click
here. |
| |
|
| |
| Get 274 Brand-New Recipes for All Your Favorite Holidays |
|
THE ALL-NEW, 2004 edition of our Holiday
& Celebrations Cookbook makes it simple and fun to
put together deliciously festive menus for every holiday your
family celebrates.
This 256-page, hardcover cookbook gives
you all the recipes you need for Christmas dinners, Thanksgiving
feasts, Easter brunches and more. You get 12 complete menus,
including New Year's Eve dinner, summer picnics on the beach
and children's "teddy bear" birthday parties.
|
|
If you’re ready for a party, click
here for Holiday & Celebrations Cookbook 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!
Click
here to claim your 2 FREE GIFTS.
|
| |
|
| |
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.
Spaghetti Saver. "I
cut leftover cooked spaghetti noodles into small pieces, then
mix with mayonnaise, pickle juice, dill weed and whatever other
potato salad ingredients I have on hand," explains Dorothy
S. of New Castle, Pennsylvania.
Corn Rerun. "My
son's favorite dish starts with leftover corn," remarks
Linda K. of Perry, Kansas. "Beat an egg and add corn and
flour to make a thick batter. Drop by spoonfuls into hot oil
in a skillet. Fry until crisp."
Mashed Potato Makeover. Suggests
Pat S. of West Melbourne, Florida, "Split hot dogs lengthwise.
Stuff with leftover mashed potatoes; top with cheese and paprika
and bake."
Pineapple Plus. In
Palmyra, Pennsylvania, Sharon M. mixes leftover crushed pineapple
with applesauce for a quick refreshing salad. "It's a good
combination," she assures.
Taco Meat Turnaround. "I
stir leftover seasoned ground beef from a taco supper into canned
tomato soup along with a handful of shredded cheddar cheese,"
relates Tina U. from Merced, California. |
| |
|
| |
Looking for Lighter Fare?
FROM Lakeville, Massachusetts, Nancy T.
shares this refreshing fruit dip with a fun pineapple and coconut
flavor. "I usually serve it with melon slices, strawberries
and grapes, but you could use whatever fruit you have on hand."
COCONUT FRUIT DIP
1 can (8 ounces) crushed unsweetened pineapple, undrained
3/4 cup skim milk
1/2 cup (4 ounces) nonfat sour cream
1 package (3.4 ounces) instant coconut cream pudding mix
Fresh pineapple, grapes and strawberries or other fruit
In a blender, combine the first four ingredients;
cover and process for 1 minute or until smooth. Serve with
fruit. Store in the refrigerator. Yield:
2 cups. Nutritional Analysis:
One 2-tablespoon serving of dip equals 40 calories, 58 mg
sodium, 1 mg cholesterol, 8 gm carbohydrate, 1 gm protein,
trace fat. Diabetic Exchange: 1/2 starch.
|
| |
|
| |
Enjoy Fresh Corn All Year Long
FRESH SWEET CORN is a taste-tempting treat
when in its summer glory. You can relish the same just-picked
flavor for months by freezing a supply--either on the cob or
as kernels.
Whether you grow it yourself or buy it at a store or roadside
stand, choose corn carefully. Select cobs that have green tightly
closed husks and brown dry silk that's not brittle. Ears should
have small plump kernels in tight rows up to the tip. Kernels
should be firm enough to resist slight pressure.
To prepare corn for freezing, remove husks and stems, then break
off the undeveloped tips. Use your fingers or a dry vegetable
brush to remove silk from between the rows. Rinse ears in cold
water. Sort the ears by size and blanch a few at a time in boiling
water. Blanch small ears (up to 1-1/4 inches in diameter) for
7 minutes, medium ears (up to 1-1/2 inches in diameter) for
9 minutes and large ears (over 1-1/2 inches in diameter) for
11 minutes.
Cool the corn quickly in cold water, then drain. Freeze ears
in a heavy-duty plastic freezer bag labeled with the date. Later,
corn can be taken directly from the freezer and cooked, but
it's best to thaw corn on the cob in the microwave or in the
refrigerator 4 hours before steaming or boiling.
To conserve freezer space, you may want to freeze just the kernels.
First blanch the corn while it's on the cob, then cool before
removing the kernels with a sharp knife. You'll get about 3
cups of kernels from six ears of corn.
To make cleanup easy, push the cob into the hole of a tube cake
pan. As you cut, the kernels will collect in the pan. Place
kernels in labeled heavy-duty freezer bags or freezer containers.
Packaging the corn in 2-cup amounts will allow you to conveniently
serve four. |
| |
|
| |
| New Cookbook's a Winner! |
|
YOU'LL earn "first prize" every
time you serve the recipes from Taste of Home's Contest Winning
Annual Recipes 2004. It's a mouth-watering collection unlike
any other we've ever published--all 360 recipes were winners
in our magazines' National Recipe Contests. You get "cream
of the crop" main dishes, side dishes, salads, desserts
and more. "Beef Stroganoff Meatballs", "Herbed
Garlic Potatoes", "Broccoli Orange Salad" and
"Chocolate Chip Cookie Dough Cheesecake" are all
easy to make with everyday ingredients. Hardcover. 240 full
color pages. 8-3/8" x 11-1/8".
|
To order Taste of Home's Contest Winning Annual
Recipes 2004 from Country Store On-line, click
here. |
| |
|
| |
| HAVE A FRIEND who enjoys
good clean fun? 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, please
click here.
TO READ our privacy policy, click
here.
**********
Copyright 2004 Reiman Media Group,
Inc. All rights reserved.
5400 S. 60th St., P.O. Box 991, Greendale WI 53129-0991
1-800/344-691
|
| |
|
|
