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=658&firstname=$$firstname$$&emailaddress=$$email$$&refurl=$$refurl$$ Please do not reply to this email. If you have questions or wish to unsubscribe, see the instructions at the bottom of this email. ========== Taste of Home Newsletter - October 2004 Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! Start tomorrow with a hot, hearty breakfast...the easy menu below is sure to satisfy. And if you're trying to "dig up" a few new recipes to add variety to meals, we can help! We also share some time-saving shortcuts, tasty trivia and more. Read on to discover... >Enjoy These Easy Eye-Openers >Shortcuts Worth Sharing >At the Root of Good Taste >Tasty Trivia >Looking for Lighter Fare? >Make Mine Marjoram >Soup Season's Coming ********** Enjoy These Easy Eye-Openers RUSHING to get ready for work, school and other activities often means there's little time to fix and eat a good breakfast. But don't head for the drive-through--instead, try these quick and tasty recipes from readers to help get your family's day off to a delicious, nutritious start. ---------- ROSY CITRUS DRINK Cranberry juice gets a boost from citrus juices and a hint of spice in this warm beverage from Patricia K. of Greentown, Pennsylvania. 2 cups cranberry juice 1 cup unsweetened grapefruit juice 1 cup orange juice 1/2 cup sugar 1/4 teaspoon ground allspice apple slices and cinnamon sticks, optional In a saucepan, combine juices, sugar and allspice; bring to a boil. Serve in mugs. Garnish with apple slices and cinnamon sticks if desired. Yield: 4 servings. ---------- STUFFED FRENCH TOAST French toast gets special treatment from Edna H. of Hebron, Indiana. 8 slices French bread (1-1/2 inches thick) 2 tablespoons butter or margarine, softened 1 package (8 ounces) brown-and-serve sausage patties, cooked 1 cup (4 ounces) shredded Swiss cheese 2 eggs 1/2 cup milk 1-1/2 teaspoons sugar 1/4 teaspoon ground cinnamon Maple syrup, optional Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. Cut sausage into bite-size pieces; toss with cheese. Stuff into pockets. In a shallow bowl, beat eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired. Yield: 4 servings. ---------- SPICED HOT FRUIT Irene H. of Shenandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. 2 cans (one 20 ounces, one 8 ounces) pineapple chunks 2 cans (15-1/4 ounces each) apricots, drained and quartered 1 can (29 ounces) sliced peaches, drained 1 can (29 ounces) pear halves, drained and quartered 3/4 cup packed brown sugar 1/4 cup butter or margarine 2 cinnamon sticks (3 inches) 1/2 teaspoon ground ginger Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Yield: 10 cups. Nutritional Analysis: One 1/2-cup serving (prepared with margarine) equals 131 calories, 38 mg sodium, 0 cholesterol, 29 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 2 fruit, 1/2 fat. To view a photo, visit: http://www.tasteofhome.com/RD.asp?ID=661 ********** Shortcuts Worth Sharing THIS regular feature gives readers a chance to share favorite kitchen tips. To keep cut apple slices from turning brown, dip them into or sprinkle them with lemon-lime soda. --Melinda L., Raymond, Mississippi I use kitchen shears to make quick work of many projects. They are great for easily cutting foods like canned fruit and cooked meat for our young children, and they also work well for cutting bread cubes for bread pudding. --Katie F., Alamogordo, New Mexico For snacks and lunches, I make zucchini bread and other quick breads every week. To save time, I pre-measure four batches of salt, baking powder, baking soda and cinnamon and store them in small containers. When I make a loaf, all I need to do is grab a pre-measured mix and add the remaining ingredients. --Kathy S., Huntingtown, Maryland I can't stir up anything without making a mess, so I set my mixing bowl in the sink. Besides easy cleanup, I get better leverage with the bowl lower than counter level. --Suzi R., Bassett, Nebraska ********** At the Root of Good Taste TRYING to "dig up" a few new recipes to add variety to meals? Consider the versatile and nutrient-packed sweet potato. As these recipes from readers prove, there's no end to the delicious and diverse ways to use sweet potatoes. ---------- SWEET POTATOES AU GRATIN From Lake Geneva, Wisconsin, Patti K. writes to recommend this rich sweet potato casserole. 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick 1 egg 2 cups whipping cream 3/4 teaspoon salt 1/8 teaspoon ground nutmeg Pinch pepper 3 tablespoons grated Parmesan cheese Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until the potatoes are tender. Yield: 6-8 servings. ---------- SWEET POTATO SLAW Brenda S. of Channing, Michigan says sweet potatoes look like carrots in this distinctive salad. 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons honey 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups shredded peeled uncooked sweet potatoes 1 medium apple, peeled and chopped 1 can (8 ounces) pineapple tidbits, drained 1/2 cup chopped pecans In a bowl, combine the first seven ingredients; blend until smooth. In a large bowl, combine potatoes, apple, pineapple and pecans. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings. ---------- SWEET POTATO TURNOVERS "My family refused to eat sweet potatoes as a side dish, so I decided to serve them in tempting turnovers," remarks Doreen K. of Roslyn, Pennsylvania. FILLING: 2 cups mashed sweet potatoes (without added milk and butter) 1 can (20 ounces) crushed pineapple, drained 1-1/4 cups sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1/4 teaspoon each ground ginger, allspice and cinnamon PASTRY: 2-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter-flavored shortening 5 to 6 tablespoons cold water Milk and additional sugar In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool. For pastry, combine flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 12 portions. On a floured surface, roll each portion into a 6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425 degrees for 15-20 minutes or until golden brown. Yield: 12 servings. To view a photo, visit: http://www.tasteofhome.com/RD.asp?ID=662 ********** One-of-a-Kind Panama Land/Cruise Combo IF you’re looking for a travel experience you’ll never forget, our friends at World Wide Country Tours offer the only land & cruise combo package of Panama and the Panama Canal available anywhere! According to Steve Uelner, Director of WWCT, “You’ll see the ruins of old Panama City, the majestic mountains of El Valle, the rainforest on the edges of Lake Alajuela, and more--including an incredible coast-to-coast crossing of the Panama Canal!” Plus, as a Taste of Home newsletter subscriber, you’ll SAVE $100 per person when you reserve your place (all it takes is a $250 deposit) by October 31, 2004. Simply mention the Promotion Code TL07. For complete tour/cruise itinerary and savings information, visit: http://www.countrytours.com/rd.asp?id=732 ========== World Wide Country Tours Exclusive Tour Operator of Reiman Publications 1-800/344-6918 Visit: http://www.countrytours.com/rd.asp?id=731 ********** Tasty Trivia HERE ARE some handy random bites about foods and preparation... Have a recipe that calls for boneless skinless chicken breasts to be flattened? Place the chicken between two pieces of waxed paper on a cutting board. Using a meat mallet, rolling pin or soup can, pound evenly to the desired thickness. Afterward, discard the waxed paper and sanitize all surfaces. Pounding shortens cooking times and tenderizes the meat. A Dutch oven is a heavy covered pan that can be used both on the stovetop and in the oven. Available in a variety of sizes from 2-1/2 quarts to 6 quarts, a Dutch oven is handy for browning meats before roasting--you need just one pan and keep the flavor of the drippings. A heavy fry pan or saucepan may be substituted depending on the recipe. Fresh sausages such as Italian sausage or bratwurst can be grilled without precooking. Turn them often and, before serving, cut one in half to be certain it's no longer pink in the center. You may prefer to simmer sausages in water first--they take less time to finish on the grill and seem to stay moister. Either way, do not prick the casing, as drippings may cause grill flare-ups. Keep a spray bottle of water handy just in case. Balsamic vinegar is made from sweet white grapes and aged in wooden barrels for at least 10 years (that explains the hefty price!). You can substitute cider vinegar or a mild red wine vinegar in recipes, however, white wine vinegar is much stronger and sharper and should be used sparingly if it's your only substitute. Lemon and lime juice or zest can be used interchangeably in equal amounts in most recipes. Try adding a little of both for a refreshing lemon/lime flavor. According to the American Egg Board, fresh eggs can be stored in their carton in the refrigerator for 4 to 5 weeks beyond the pack date. Some manufacturers stamp their cartons with a date 30 days beyond the pack date. ********** 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=663 Quick Cooking Recipe Contest -- Visit: http://www.quickcooking.com/RD.asp?ID=168 Light & Tasty Recipe Contest -- visit: http://www.lightandtasty.com/RD.asp?ID=162 ********** Looking for Lighter Fare? HALLOWEEN goblins will gobble up these yummy molasses cookies from Kim V. of Mendota, Illinois...don't be afraid to enjoy them yourself, because they're low in calories! LO-CAL MOLASSES COOKIES 1/2 cup vegetable oil 1/4 cup molasses 1/4 cup plus 2 tablespoons sugar, divided 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves In a mixing bowl, beat oil, molasses, 1/4 cup sugar and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to molasses mixture and mix well. Cover and refrigerate for at least 2 hours. Shape into 1-in. balls; roll in remaining sugar. Place on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until cookies are set and surface cracks. Yield: 5 dozen. Nutritional Analysis: One cookie equals 41 calories, 44 mg sodium, 4 mg cholesterol, 5 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchange: 1/2 starch. ********** Make Mine Marjoram CLOSELY RELATED to oregano, marjoram is sweeter and milder than its cousin. A tender aromatic perennial (grown as an annual in cold climates), marjoram has a dense, shallow root system and a bushy appearance. Its square stems are covered with tiny hairs, and the fuzzy gray-green oval leaves are usually 1/4 to 1 inch long. Distinctive clusters of knot-like buds produce the flowers. The plant grows to about 12 inches tall. When used in cooked dishes, marjoram should be mixed in just before serving to preserve its delicate flavor. Add this herb to vegetables, eggs, salads, herb butters, stuffings and more. Marjoram seeds are slow to germinate. Start them indoors in spring for setting out when frost is no longer a threat. Plant in a sunny location with rich, well-drained soil. Space the seedlings in clumps of three every 6 to 8 inches. Pinch back the plants just before they bloom to maintain their shape. Harvest stems with leaves just as the buds are beginning to form. Unlike many other herbs, marjoram keeps much of its flavor when dried, but dry it away from sunlight to preserve both color and flavor. Hang stems in bunches to dry, then strip off the dried leaves and store them in an airtight container. ********** Soup Season's Coming JUST CALL "Soup's on!" and watch your family come running. Fill their bowls with simmering, comforting, luscious soups from Best of Country Soups. This brand-new cookbook is packed with 199 no-fuss soups, chilis and chowders shared by readers of Taste of Home and other Reiman magazines. Satisfied smiles are a sure thing after you serve scrumptious "Beefy Wild Rice Soup", "Zucchini Garden Chowder", "Santa Fe Chicken Chili" and more. This handy kitchen companion even shows you how to make homemade broth! To order Best of Country Soups from Country Store, visit: http://www.countrystorecatalog.com/RD.asp?ID=1133 ********** Warm Weather Winter Escapes from World Wide Country Tours -- Exclusive Tour Operator for Reiman Publications http://www.countrytours.com/rd.asp?id=730 ********** Country Store Featured Item Howling Good Halloween Recipes For more information, Visit: http://www.countrystorecatalog.com/rd.asp?id=1132 ********** 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=659 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=166 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=160 ********** This email was sent to: $$email$$ HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! 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