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=629&firstname=$$firstname$$&emailaddress=$$email$$ ========== Taste of Home Newsletter - August 2004 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 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, visit: http://www.tasteofhome.com/RD.asp?ID=633 ********** 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 Visit: http://www.countrytours.com/rd.asp?id=629 Costa Rica-NEW ROUTE! Visit: http://www.countrytours.com/rd.asp?id=620 Hawaiian Holiday-NEW ROUTE! 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For complete details and an itinerary, simply visit: http://www.countrytours.com/rd.asp?id=619 ========== World Wide Country Tours -- Exclusive Tour Operator for Reiman Publications http://www.countrytours.com/rd.asp?id=628 ********** 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! 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, visit: http://www.tasteofhome.com/RD.asp?ID=634 ********** 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! Claim your 2 FREE GIFTS http://www.countrystorecatalog.com/RD.asp?ID=1030 ********** 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. ********** Your Recipe Could Be a Winner! HUNDREDS of good home cooks just like you 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, click the links below. Taste of Home Recipe Contest -- Visit: http://www.tasteofhome.com/RD.asp?ID=632 Quick Cooking Recipe Contest -- Visit: http://www.quickcooking.com/RD.asp?ID=162 Light & Tasty Recipe Contest -- visit: http://www.lightandtasty.com/RD.asp?ID=156 ********** 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, visit: http://www.countrystorecatalog.com/RD.asp?ID=1031 ********** Country Store Featured Item Cakesicle Pan For more information, Visit: http://www.countrystorecatalog.com/rd.asp?id=1032 ********** 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=630 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=160 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=154 ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! 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