September Taste of Home newsletter

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	September 2004

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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! If summer vacation or back-to-school shopping have you watching your budget, you'll appreciate this issue's penny-pinching menu and practical kitchen tips. We also share suggestions to enjoy some summertime sweets. Read on to discover... Feed Your Family for Less What I Add to Make it Special Apricots Are Packed with Goodness Time-Saving Kitchen Tips Looking for Lighter Fare? The Scoop on Ice Cream Makers Bring Out the Appetizers

Feed Your Family for Less
Click image to view larger photo	EVEN at today's prices, you can feed your family for just pennies a person. The tempting low-budget menu below includes Pizza from Scratch by Audra C. of Hobbs, New Mexico...Italian Cucumber Salad, shared by Jane N. of Houston, Texas...and Chewy Peanut Butter Bars, a favorite treat at the Milan, Ohio home of Deb D.
PIZZA FROM SCRATCH 1 package (1/4 ounce) active dry yeast 1 cup warm water (110 to 115 degrees) 2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon sugar 2-3/4 to 3-1/4 cups all-purpose flour SAUCE: 1 can (15 ounces) tomato sauce 1/2 cup chopped onion 3/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper TOPPINGS: 1/2 pound bulk Italian sausage, cooked and drained 1 can (4 ounces) mushroom stems and pieces, drained 1 medium green pepper, sliced 1-1/2 cups (6 ounces) shredded mozzarella cheese In a mixing bowl, dissolve yeast in water. Add oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft 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 rest in a warm place for 10 minutes. Meanwhile, combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees for 15 minutes or until lightly browned. Spread sauce over hot crusts; sprinkle with sausage, mushrooms, green pepper and cheese. Bake for 20 minutes or until cheese is melted. Yield: 2 pizzas (8 servings). ITALIAN CUCUMBER SALAD 2 medium cucumbers, peeled and sliced 1 cup halved cherry tomatoes 1 cup sliced red onion 1/2 cup chopped green pepper 1/2 cup Italian salad dressing In a large bowl, combine all of the ingredients; cover and refrigerate until serving. Serve with a slotted spoon. Yield: 8 servings. CHEWY PEANUT BUTTER BARS 1/2 cup butter or margarine 1/2 cup creamy peanut butter 1-1/2 cups sugar 1 cup all-purpose flour 2 eggs, beaten 1 teaspoon vanilla extract In a large saucepan, melt the butter and peanut butter. Remove from the heat; add sugar and flour. Stir in the eggs and vanilla. Spread into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 28-32 minutes or until lightly browned and edges start to pull away from sides of pan. Yield: 2 dozen. To view a photo, click here.

What I Add to Make it Special
WANT TO turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Marvelous Main Dishes. "For extra-special spaghetti sauce, I use a pound of ground sirloin and a pound of bulk sweet Italian sausage," comments Joyce W. from Lafayette, Louisiana. "They're an excellent combination."

Says Linda B. of Griffin, Georgia, "When making stuffed peppers, meat loaf or any dish with ground beef, I stir some brown sugar into the meat mixture. It brings out a delightful yet subtle flavor that's extra special."

Joyce S. of Alamosa, Colorado recommends, "To improve the taste of beef stew, add a scant amount of juice from a jar of spicy pickled vegetables."

Sensational Sides. "One day while preparing scalloped potatoes, I realized I didn't have enough milk," recalls Betty B. of Darlingford, Manitoba. "I used a can of cream-style corn instead. I layered the corn along with the potatoes, onions, flour and milk. It made them rich and slightly sweet."

From Nokomis, Florida, Betty H. says, "We particularly enjoy Greek or Italian seasoning sprinkled on steamed broccoli and cauliflower along with margarine and lemon juice."

Baked sweet potatoes are so delicious and refreshing topped with butter and a few tablespoons of crushed pineapple, assures Robert H. of Boonville, Missouri.

Delectable Desserts. "To my muffin batter, I fold in pieces of tart apple that have been coated with brown sugar," informs Beth Z. of Harlingen, Texas.

Helen H. of Shorewood, Wisconsin finds that an additional 1/4 teaspoon of vanilla in any cookie dough (more for larger recipes) greatly enhances the flavor.

Peg B. of Pine Plains, New York admits to adding a bit of confectioners' sugar to her pastry for pie crust. "My kids gobble it up," she comments.

Q: Where do you find all types of food and food related products, free samples, coupons and literature, prizes, cooking seminars, kitchen hints from Heloise, herb & vegetable gardening tips from Melinda Myers, and a chat with Roy Reiman, founder of Reiman Publications?
A: Taste of Home’s Cooking Expo - Milwaukee, WI - Friday October 22 and Saturday October 23 - Midwest Airlines Center. For more information, go to www.tasteofhomecookingexpo.com

Apricots Are Packed with Goodness
Click image to view larger photo	SWEET and tender yet meaty and versatile, fresh apricots are one of summer's treasures. Our field editors share favorite recipes featuring the many forms of this fine fruit.
APRICOT SALSA CHICKEN In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe suggested by Grace Y. of Branchville, New Jersey. 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 6 boneless skinless chicken breast halves (about 1-1/2 pounds) 3 tablespoons vegetable oil 1 jar (16 ounces) salsa 1 jar (12 ounces) apricot preserves 1/2 cup apricot nectar Hot cooked rice In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice. Yield: 6 servings. FROTHY APRICOT DRINK "Four simple ingredients make this drink as refreshing as it is pretty," remarks Diane H. of Niceville, Florida. "It's especially great to sip on a hot day." 1 can (15-1/4 ounces) apricot halves, undrained 1/2 cup milk 1/4 cup orange juice concentrate 1 pint lemon sherbet In a blender, place apricot halves with juice, milk and orange juice concentrate. Cover and process until smooth. Add sherbet; cover and process just until combined. Pour into glasses; serve immediately. Yield: 4 cups. APRICOT TARTS These tiny tarts are an extra-special dessert for any holiday or occasion, assures Phyllis H. of Bedford, New Hampshire. 1/2 cup butter or margarine, softened 1 package (3 ounces) cream cheese, softened 1 cup all-purpose flour 3/4 cup finely chopped dried apricots 3/4 cup water 1/3 cup chopped pecans 1/4 cup sugar 2 tablespoons orange marmalade 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves TOPPING: 2 tablespoons cream cheese, softened 1 tablespoon butter or margarine, softened 1/2 teaspoon vanilla extract 1/2 cup confectioners' sugar In a mixing bowl, blend butter, cream cheese and flour. Chill for 1 hour. Meanwhile, in a saucepan, bring the apricots and water to a boil. Reduce heat; simmer for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside. Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon apricot mixture into cups. Bake at 350 degrees for 25-30 minutes or until browned. Cool for 10 minutes; remove from pans to a wire rack to cool completely. For topping, combine cream cheese and butter in a small mixing bowl. Stir in vanilla until smooth. Beat in confectioners' sugar. Spoon a dollop onto each tart just before serving. Yield: 2 dozen. To view a photo, click here.

Get 504 Surefire Family Pleasers in Our Latest Annual Recipes Book!
	THE newest edition of our most popular cookbook series is guaranteed to delight your family with country-style dishes such as "Thyme Lemon Sirloins", "Cheesy Potatoes 'n' Peppers" and "Meringue Fudge Drops". Each one is down-home delicious and shared by a good home cook like you. This 320-page, hardcover cookbook gives you all the family-approved recipes (main dishes, salads, sandwiches, desserts and more) from the 2004 issues of Taste of Home, plus 18 bonus recipes. And all of the magazine's popular features are here, too, like "My Mom's Best Meal", "Editor's Meals" and "Potluck Pleasers".
If you’re ready to hear the "seconds, please" compliments, click here for 2005 Taste of Home Annual Recipes. 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.

Time-Saving Kitchen Tips
HERE'S a hot tip for busy cooks: Spend a few minutes scanning through the hints here and then try them yourself. You likely won't have any problem deciding how to use the extra time you'll save!

I use a wire whisk to stir up muffins, waffles and pancakes. It mixes more thoroughly and also combines ingredients quickly to prevent overmixing. --Ro E., Buffalo, Wyoming

An organized kitchen is my key to making quick meals. I save seconds by storing items close to where they're used. For example, pots and pans are kept near my stove...mixing bowls and utensils near my countertop work area...and everyday dishes near the dishwasher. I also keep my freezer and cupboards well-stocked. I alphabetize my spices and group similar foods (canned soups, frozen meats, etc.) together on shelves so I can see at a glance if I have a needed ingredient. --Georgia W., South Haven, Minnesota

When I have ripe bananas but no time to make banana bread, I peel the bananas and put them in a heavy-duty resealable plastic bag in the freezer. When I do have time to bake, I defrost the whole bananas before mashing them. That way, I know how many are in the bag, which is helpful if the recipe lists them by number rather than by cup measure. --Joyce H., Pensacola, Florida

At mealtime, I use kitchen shears to cut foods into small pieces for our children. It's much faster than using a knife and fork. --Michelle B., South Milwaukee, Wisconsin

Here's a hurry-up way to make grilled cheese sandwiches for a crowd: Prepare the sandwiches as you would for the griddle, but place all of them on a cookie sheet instead. Bake in a 350 degree oven for 5-8 minutes on each side till they are golden brown. --Sharon S., Lake Villa, Illinois

Before putting peanut butter in a measuring cup, I lightly coat the inside with water or oil. The peanut butter slides right out without scraping. Also, I've found that a melon baller works great to scoop out the seeds and membranes from green peppers. --Charline S., San Diego, California

When making potato salad, I peel and cube the potatoes before boiling to reduce the cooking time. I also put the eggs in the pan along with the boiling potatoes. In minutes, the potatoes and hard-cooked eggs are ready. --Connie E., Hutchinson, Minnesota

Here's my fuss-free way to make deviled eggs: I put the cooked yolks and other ingredients in a large resealable plastic bag, seal the bag and knead everything together by hand. Then I snip a corner off the bag and use it like a pastry bag to squeeze the mixture into the egg white halves. It's easier than spooning the filling into the eggs, and cleanup is a breeze--just toss out the bag! --Julie B., Dale, Texas

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
Quick Cooking Recipe Contest
Light & Tasty Recipe Contest

Looking for Lighter Fare?
A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors this main-dish salad from Carol S. of St. Elmo, Illinois. You save on cleanup time because both the steak and bread are cooked on the grill.

SIRLOIN CAESAR SALAD
1 boneless top sirloin steak (1 pound)
1 cup Caesar salad dressing
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick)
12 cups torn romaine
1 medium tomato, chopped

Place steak in a large resealable plastic bag or shallow glass container. In a bowl, combine salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal or cover and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. Drain steak, discarding marinade. Grill, covered, for 5-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Place romaine and tomato on serving platter. Slice steak diagonally; arrange over salad. Serve with the bread and remaining dressing. Yield: 6 servings. Nutritional Analysis: One serving (prepared with fat-free dressing) equals 214 calories, 586 mg sodium, 50 mg cholesterol, 18 gm carbohydrate, 22 gm protein, 6 gm fat. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

The Scoop on Ice Cream Makers
ICE CREAM LOVERS can use one of several types of ice cream freezers to make their favorite dessert. No matter which type you choose, follow the manufacturer's directions for the best results.

Salt and Ice Needed. Most people recall the old-fashioned wooden bucket model with the inner metal canister. After crushed ice and rock salt are layered around the metal canister inside the bucket, eager helpers take their turn at the crank. The crank rotates the canister, which has a vertical paddle called a dasher inside. As the canister is rotated, the dasher stirs the ice cream mixture, aerating it and keeping it smooth by preventing ice crystals from forming while it freezes. Some bucket models have an electric motor that sits on top to turn the crank, eliminating fatigue.

Container Is Pre-Chilled. Another type of ice cream maker eliminates the use of ice and salt altogether. It relies on a double-sided cylinder with a special coolant sealed inside its walls. Before it's used, the cylinder's placed in the freezer several hours to chill the coolant. The ice cream mixture is poured into the cylinder and, depending on the model, the dasher is rotated by hand or an electric motor.

Unit is Refrigerated. To beat summer heat with ease, a more expensive type of maker has a built-in refrigeration unit, so it doesn't require ice and salt or a cylinder chilled ahead of time. This countertop model has freezing coils wrapped around the canister and a motorized dasher that stirs the ice cream mixture as it freezes. Once the mixture is poured into the cylinder, you just turn on the machine and let it do all the work.

Bring Out the Appetizers
	EVERY get-together will be a delicious success with the easy, taste-tempting snacks in Best of Country Appetizers. Our brand-new cookbook is loaded with 264 irresistible hot and cold finger foods, dips, spreads, snack mixes and beverages. All are proven pleasers from Taste of Home and our other magazines. "Sausage-Stuffed Mushrooms", "Fruit 'n' Cheese Kabobs", "Peachy Spiced Cider" and more are sure to disappear instantly. Hardcover, 112-page book is packed with full-color photos and handy tips.
To order Best of Country Appetizers from Country Store On-line, click here.

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