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=785&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 - December 2004 Dear $$firstname$$, Happy holidays from the Taste of Home Test Kitchens! Don't let hustle and bustle keep you from enjoying time with family and friends this season--try some of the fun and festive recipes and helpful hints below! Read on to discover... ========== INVITE some cute edible snowmen to supper and take the chill out of winter entertaining! The mouth-watering menu below will warm the hearts of skaters, skiers, sledders and snow lovers of all ages. Convenience products prompt the preparation of the main dish--a hot and hearty shepherd's pie. As you pop it into the oven, you can slide the comforting cauliflower casserole alongside--both bake at the same temperature for the same length of time. You won't get caught in a blizzard of last-minute details when you assemble the snowman desserts ahead of time. 1) SNOWMAN PARTY STEW Youngsters will dig right into this playful potato-topped pie, loaded with ground beef and vegetables. The dashing details are easy to add after baking. 1 pound ground beef 1 package (16 ounces) frozen vegetables for stew, divided 1 can (10-1/4 ounces) beef gravy 2 cups mashed potatoes (prepared with a small amount of milk) 16 whole black peppercorns 1/4 cup ketchup In a skillet, brown beef; drain. Remove 24 peas and one carrot chunk from the stew vegetables; set aside. Add the remaining vegetables to beef. Cook until vegetables are thawed. Add gravy; mix well. Pour into an ungreased 9-in. pie plate. Top with eight mashed potato snowmen, using 1 tablespoon of potatoes for each head and 3 tablespoons for each body. Bake, uncovered, at 350 degrees for 20 minutes. Meanwhile, with a sharp knife, cut the reserved carrot into eight strips. Insert one strip into each snowman for a nose. Place three reserved peas on each for buttons. Add peppercorns for eyes. Drizzle ketchup between head and body to form a scarf. Yield: 6-8 servings. Editor's Note: If serving small children, remove the peppercorns. ---------- 2) CAULIFLOWER SNOWMAN A homemade white sauce seasoned with Swiss cheese and garlic salt adds great flavor to this speedy vegetable bake. 6 cups cauliflowerets 1/4 cup diced white onion 1/4 cup butter or margarine 1/3 cup all-purpose flour 2 cups milk 1 cup (4 ounces) shredded Swiss cheese 1 teaspoon salt 1/4 teaspoon garlic salt 1/4 teaspoon white pepper 10 whole ripe olives 1 baby carrot In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2-1/2-qt. baking dish; top with half of the sauce. Repeat. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings. ---------- 3) SWEET SNOWMAN Creating this charming snowman is even more fun than building the real thing--and you don't need mittens to do it. 2 tablespoons vanilla frosting 3 Sno Balls* 3 wooden skewers (8 inches) 1 chocolate wafer (2-1/2 inches) 2 chocolate cream-filled sandwich cookies 1 piece red shoestring licorice (12 inches) 2 brown M&M's 1 piece candy corn 5 miniature chocolate chips 3 semisweet chocolate chips Confectioners' sugar, optional Place 1 teaspoon vanilla frosting on top of each Sno Ball. Stack Sno Balls on a serving plate on top of each other to form the snowman. Cut skewers slightly shorter than the height the of snowman; insert through the center of Sno Balls to secure them. Place chocolate wafer on top to form hat brim. Place a dollop of frosting on top of one sandwich cookie; top with other cookie. Attach to wafer with frosting to create the hat. Carefully tie licorice around snowman for a scarf. Use frosting to attach M&M's for eyes, candy corn for nose, miniature chips for mouth and semisweet chips for buttons. Dust confectioners' sugar around base of snowman if desired. Yield: 1 snowman (3 servings). *Editor's Note: Hostess brand Sno Balls are coconut marshmallow-covered chocolate cakes with cream filling. To view a photo, visit: http://www.tasteofhome.com/rd.asp?ID=789 ========== New Trips, Lots of Excitement and Big Savings for Taste of Home Newsletter Subscribers FOR GOOD TIMES, good food and fascinating travel with friendly folks like you, our friends at World Wide Country Tours have announced an exciting new lineup for 2005! From an all-new deluxe cruise along Russia’s Historic Waterways...to the new Wonders of Iceland...to perennial favorites like River Barging -Autumn Adventure, Summer Celebration...Alaska & the Yukon...and the Panama and the Panama Canal cruise/tour combo...there are OVER 45 DESTINATIONS to choose from throughout the U.S., Canada and Internationally. Plus, as a subscriber to the Taste of Home Newsletter, you’re entitled to a FREE BONUS HOTEL NIGHT with any 2005 vacation through World Wide Country Tours. Visit our web site for complete itineraries and savings information: http://www.countrytours.com/rd.asp?id=811 Exclusive Tour Operator of Reiman Publications 1-800/344-6918 ========== Shortcuts Worth Sharing THIS regular feature gives readers a chance to share favorite kitchen tips. Instead of scooping up cookie dough one teaspoonful at a time, pat dough into a rectangle on a baking sheet and freeze until almost solid. Slice the rectangle horizontally and vertically at even intervals, forming a grid. Pick up and roll individual pieces for baking. --Maxine B., Mt. Gilead, Ohio Mold popcorn balls around the straight ends of candy canes. Wrap with plastic wrap, tie with ribbon and hang on your Christmas tree by their crooks. They are great gifts for drop-in guests...and recipients have tasty "handles" to hold their popcorn balls. --Kathryn A., Oak Harbor, Washington When I don't have cheesecloth available to bundle up spices for pickling and other uses, I tie my spices in a coffee filter instead. It works just as well. --Jean M., Arnelt, Oklahoma I cut my potatoes in half before peeling. That way, if they're bad inside, I know before going through the trouble of peeling them. --Judy B., Wall, New Jersey When boiling potatoes, drop a pea-sized dab of margarine or butter into the water as it comes to a boil. It stops the foam that would otherwise boil over and make a mess. --Irene N., Tustin, Michigan ========== Fruitcake Is Festive and Fun FOR fruitcake fans, the holidays would not be complete without this time-tested treat...and no two recipes are alike, as these from field editors prove. 1) SOUTHERN FRUITCAKE "I've never found anyone who didn't like this lovely fruitcake," remarks Ruth L. of Boulder, Colorado. 4 cups chopped pecans 1-3/4 cups chopped candied pineapple 1-1/2 cups chopped dried peaches or apricots 1-1/2 cups golden raisins 2 cups all-purpose flour, divided 1 cup butter or margarine, softened 1 cup packed brown sugar 5 eggs 1 cup peach or apricot nectar, divided 1/2 cup honey 1/4 cup milk 1-1/2 teaspoons ground cinnamon 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground allspice Grease and flour two 9-in. x 5-in. x 3-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside. Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well. Pour into prepared pans. Bake at 325 degrees for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves. ---------- 2) CHOCOLATE CHIP FRUITCAKE Chocolate chips tempt even those who don't care for fruitcake to try this one, says Ruth P. of Jenison, Michigan. 3 eggs 1 cup sugar 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups coarsely chopped pecans 1 cup chopped dates 1 cup halved candied cherries 2/3 cup semisweet chocolate chips In a mixing bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf. ---------- 3) MINIATURE FRUITCAKES "I've been using this recipe for 40 years," reports Ruth B. of Zionsville, Indiana. "The cakes make cute gifts." 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1-1/2 cups chopped walnuts 1 cup chopped dates 3/4 cup chopped mixed candied fruit (about 4 ounces) 2 eggs, separated 1/2 teaspoon vanilla extract Halved candied cherries In a bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil. Bake at 275 degrees for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen. To view a photo, visit here: http://www.tasteofhome.com/rd.asp?id=790 ========== Pantry Makes Entertaining Easy 'TIS the season for cookie exchanges, family gatherings and neighborhood get-togethers. With a little planning, you can make fast, fancy-looking foods for these occasions without any fuss. The key is a well-stocked pantry and freezer. For example, you can whip up a tasty chip or vegetable dip using a dried soup or salad dressing mix. Jazz up an everyday vegetable side dish with pimientos or water chestnuts. For an easy yet elegant main dish, add canned or frozen seafood to a prepared Alfredo sauce. Served over shaped pasta, it's special enough for company. Chocolate chips and sweetened condensed milk are common ingredients in speedy baked treats, while instant puddings and canned pie fillings give you a head start on delightful desserts. In addition to standard pantry staples, here are other items you may want to keep on hand: Baking chips--chocolate, butterscotch, peanut butter and vanilla Brownie, cake and pudding mixes Canned frostings Canned meats and seafood Canned pumpkin Cocktail sauce Colored sugars, cookie decorations Confectionery coatings Cranberry sauce Dried salad, soup and seasoning mixes Extracts and flavorings Flaked coconut French-fried onions Frozen pastry shells Frozen whipped topping Fruits--canned, dried and candied Miniature marshmallows Nuts for baking and snacking Olives Pasta and pasta sauces Pie fillings Pimientos Prepared graham cracker crusts Rice and stuffing mixes Snack crackers and chips Sugars--granulated, brown and confectioners' Sweetened condensed milk Water chestnut ========== Looking for Lighter Fare? COOL and refreshing, Cranberry Shiver dessert is a delightfully sweet-tart ending for a bountiful holiday meal. Audrey T. of Mesa, Arizona suggests you make it ahead and keep it in the freezer. CRANBERRY SHIVER 1 package (12 ounces) fresh or frozen cranberries 3 cups water, divided 1-3/4 cups sugar 1/4 cup lemon juice 1 teaspoon grated orange peel Fresh mint, optional In a saucepan, bring cranberries and 2 cups of water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; discard skins. To the juice, add sugar, lemon juice, orange peel and remaining water; mix well. Pour into an 8-in. square pan. Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir. Freeze until mushy, about 30 minutes. Spoon into a freezer container; cover and freeze. Remove from the freezer 20 minutes before serving. Scoop into small dishes; garnish with mint if desired. Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving equals 154 calories, 1 mg sodium, 0 cholesterol, 40 gm carbohydrate, trace protein, trace fat. Diabetic Exchange: 2-1/2 fruit ========== 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: http://www.tasteofhome.com/rd.asp?ID=792 Quick Cooking Recipe Contest: http://www.quickcooking.com/rd.asp?ID=178 Light & Tasty Recipe Contest: http://www.lightandtasty.com/rd.asp?ID=176 ========== Get Carried Away with Caraway FOR flavor that's stood the test of time, try a sprinkling of caraway seeds. Historians claim caraway was used in bread nearly 5,000 years ago! This familiar member of the parsley family is easily grown from seed. But being biennial, it doesn't go to seed until the second year after being planted. "Caraway can be planted in spring or fall," says field editor Sue G. of Columbus, Wisconsin. "A fall sowing will produce seed the following year. Once established, it should reseed itself for years to come." Pick a permanent location in full sun for your caraway, which has a long taproot and is difficult to transplant. Give caraway plenty of water. "Caraway seeds are ripe when they turn brown," Sue informs. "Before they fall, snip the stalks, tie them in bundles and hang them upside down to dry in a warm, airy place." Sue lets the seeds drop onto a tray covered with paper towels. "Let them dry for several weeks before storing in an airtight container," she advises. Caraway's nutty flavor (with a hint of anise and dill) makes it a key ingredient in many traditional dishes like rye bread and goulash. From Pittsburgh, Pennsylvania, Eleanor D. writes, "It's a tradition in Scotland to dip buttered bread into a saucer of caraway seeds at teatime." Says Margie W. of Creswell, Oregon, "Caraway tastes very good in sauerkraut, and we like it stirred into cottage cheese. But our all-time favorite use is in fried potatoes." ========== Holiday Help's a Click Away THE busy holiday season has arrived...and Taste of Home is here to help ease the hustle and bustle! Make our new Holiday Help site your "holiday headquarters" for fun and festive recipes and time-saving hints and tips from our family of magazines (Taste of Home, Quick Cooking, Light & Tasty and Cooking for 2). For Holiday Help, visit here: http://www.tasteofhome.com/rd.asp?id=791 ========== Dispenser Makes Cleanup Quick TIRED of touching sticky bottles of dishwashing liquid? This 8-inch high pump bottle has an extra-long, 3-inch spout that squirts just the right amount of soap into dishwater or a pan to soak! Wide neck for easy filling. Nonskid base. Acrylic bottle holds 12-1/2 ounces. To order the Kitchen Soap Dispenser from Country Store On-line, visite here: http://www.countrystorecatalog.com/rd.asp?id=1238 ========== Featured Item Gingerbread House Kit http://www.countrystorecatalog.com/rd.asp?id=1239 ********** THIS NEWSLETTER is from the editors of some of your favorite magazines, including... 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, visit here: http://www.tasteofhome.com/RD.asp?ID=793 To visit our website, visit here: http://www.tasteofhome.com/RD.asp?ID=794 ********** 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! 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