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=818&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 - January 2005 ---------- Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! Now that the holidays are past, many of us will be pinching pennies and counting calories for a few weeks. With that in mind, we've come up with some frugal but flavorful recipes, nutritional tidbits, time-saving kitchen tips and more Read on to discover... Feed Your Family for Pennies a Plate Time-Saving Kitchen Tips Be Brave About Brussels Sprouts Bond With Kids in the Kitchen Looking for Lighter Fare? Say Nuts to Good Nutrition Squeeze and Serve with Style ---------- Feed Your Family for Pennies a Plate IF holiday spending has stretched your family budget, you'll like this penny-pinching breakfast or brunch. Baked Omelet Roll is suggested by Susan H. of Fort Wayne, Indiana. Eggnog Pancakes with Cranberry Sauce are from field editor Lola E. of McCook, Nebraska. Hot Fruit and Sausage is shared by Marian P. of Wisconsin Rapids, Wisconsin. BAKED OMELET ROLL 6 eggs 1 cup milk 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese Place eggs and milk in a blender. Add flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 450 degrees for 20 minutes or until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 1-in. slices. Yield: 6 servings. EGGNOG PANCAKES WITH CRANBERRY SAUCE 2 cups pancake mix 1 egg 1-1/2 cups commercially prepared eggnog 1-1/2 teaspoons vanilla extract Pinch ground nutmeg 1 can (16 ounces) whole-berry or jellied cranberry sauce Place pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yield: 6 servings (12 pancakes). HOT FRUIT AND SAUSAGE 1 package (12 ounces) uncooked pork sausage links 1 can (8 ounces) pineapple tidbits 2 tablespoons brown sugar Pinch ground cinnamon 1 medium firm banana, sliced In a skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving. Yield: 6 servings. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=822 ---------- FINALLY, Folks with Diabetes Can Enjoy Delectable Meals! NEW COOKBOOK is bursting with recipes that are absolutely delicious, and absolutely healthy. With the emphasis on great taste! Tastes of Home's Diabetic Cookbook 2005 features 224 luscious recipes, and more than one hundred full-color recipe photos. Every main dish, appetizer, side dish and dessert is low-fat, low-carb or low-sodium and rated tops by Taste of Home's Registered Dietitians. This big, hardcover book includes complete nutrients for every recipe, including fiber, fats, protein and exchanges. It's the only cookbook you need to plan delicious diabetes-friendly meals! SAVE NOW! As a Taste of Home newsletter subscriber, you're entitled to special savings, $5.00 off the regular price. Plus you get 2 FREE GIFTS! Claim your Savings & 2 Free Gifts here: http://www.countrystorecatalog.com/RD.asp?ID=1336 ---------- 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! 1. When a recipe calls for sour cream and onions, I use prepared French onion dip instead. It makes the dish very rich. --Brenda H., Quincy Illinois 2. For fast fried potatoes, I dice unpeeled round red or white potatoes, put them in a microwave-safe bowl with a little water and cook in the microwave until tender. Then I transfer them to a nonstick skillet with a little oil, and in minutes I have the delicious, crusty potatoes my family loves. --Judy H., Cleveland, Oklahoma 3. To make a great taco filling that won't fall out of the shells, add 1/3 cup of quick-cooking oats to each pound of ground beef as you brown it. Season as usual. --Ruth C., Birnamwood, Wisconsin 4. When making stuffed cabbage, layer the cabbage and meat mixture in a pan instead of rolling up the mixture in each leaf. This cuts your preparation time in half. --Roberta B., Hamden, Connecticut 5. Canned beans and other canned foods sometimes stick to the bottom of the can and require a spatula or spoon to remove. So I open the bottom of the can, where everything has settled. With a little shake, the contents come out quickly and cleanly. --Tammy B., Union Center, S. Dakota 6. I had problems with the dough in my bread machine rising properly. Then I figured out that the bread machine container was the cause. Because the container was cold when I added the warm water, it lowered the temperature of the water. I find if I warm the inside of the container with hot tap water first, my dough rises nicely every time. --Olin T., San Diego, California 7. When you've finished chopping onions, sprinkle your hands with table salt, rub them together for a few moments, then wash them. Presto--no more smelly hands! --Connie S., Amherst, Ohio 8. When shaping hamburger patties, I poke a hole through the center of each one with my index finger. The burgers cook faster this way, and the outside doesn't get overcooked before the center is done. As the burgers cook, the hole almost disappears--it's barely noticeable when they're done. This works whether you grill, broil or cook burgers in a skillet. --Jean K., Golden, Colorado ---------- Happy New Year from World Wide Country Tours! EVERYONE needs something special to look forward to so we're making it even easier for you to make 2005 a year to remember by taking a great vacation. Save $100 per person, hurry offer expires Jan. 31st! Choose from rail, cruise or motorcoach tours to places like: Canada ( Nova Scotia or the Canadian Rookies): http://www.countrytours.com/rd.asp?id=854 Europe ( Germany, Scandinavia, Ireland, or Springtime in Holland): http://www.countrytours.com/rd.asp?id=855 United States (Famous National Parks out west, River Barging through America’s Heartland, Alaska… our last frontier, or Famous Fall Foliage): http://www.countrytours.com/rd.asp?id=856 Taste of Home Newsletter subscribers just need to mention promotion code TL09 to receive your savings. Visit us here for complete itineraries: http://www.countrytours.com/rd.asp?id=857 www.countrytours.com 1-800/344-6918 ---------- Be Brave About Brussels Sprouts FOR a change in your winter menus, tempt taste buds with dressed-up brussels sprouts. In these dishes suggested by field editors, the distinctive vegetable will win over even unadventurous eaters. LEMON GARLIC SPROUTS Lemon, garlic and Parmesan cheese are the perfect complement for brussels sprouts in this quick recipe from Mary S. of West Bend, Wisconsin. 1 pound fresh brussels sprouts, quartered 1 small onion, finely chopped 3 tablespoons butter or margarine 1 to 2 garlic cloves, minced 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/4 cup shredded Parmesan cheese In a skillet, saute brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and peel, salt if desired and pepper; saute for 1 minute. Reduce heat to medium; cook and stir for 5-6 minutes or until the sprouts are tender. sprinkle with Parmesan cheese. Yield: 8 servings. Nutritional Analysis: One 1/2-cup serving (prepared with margarine and nonfat Parmesan cheese topping and without salt) equals 73 calories, 113 mg sodium, 1 mg cholesterol, 7 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1 vegetable, 1 fat. CREAMY SPROUTS 'N' NOODLES This comforting casserole is great with pork roast or pork chops, says Dixie T. of Marion, Illinois. 1 pound fresh brussels sprouts, quartered 2 medium onions, finely chopped 4 tablespoons butter or margarine, divided 1 cup (8 ounces) sour cream 1 cup small-curd cottage cheese 1 garlic clove, minced 1 teaspoon paprika 1/2 teaspoon salt 1/4 to 1/2 teaspoon caraway seeds 3 cups medium egg noodles, cooked and drained 1 cup soft bread crumbs Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 20-25 minutes or until golden brown. Yield: 6-8 servings. MARINATED BRUSSELS SPROUTS This unique relish adds a lively twist to any dinner, assures Marie H. of The Dalles, Oregon. 1 package (10 ounces) frozen brussels sprouts 1 cup Italian salad dressing 1 tablespoon finely chopped onion 1 garlic clove, minced 1/2 teaspoon dill weed Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate. Yield: 2-1/2 cups. Nutritional Analysis: One 1/2-cup serving (prepared with fat-free salad dressing) equals 41 calories, 470 mg sodium, 0 cholesterol, 8 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchange: 1-1/2 vegetable. To view a photo, visit: http://www.tasteofhome.com/rd.asp?id=823 ---------- Do You Cook for Two? IF MOST of your meals are prepared for just a pair, you’ll love Taste of Home’s Cooking for 2--it’s packed with scrumptious, home-style recipes pared down to serve just 2! To learn more: http://www.cookingfor2.com/ ---------- Bond With Kids in the Kitchen COOKING is a terrific way for parents and children to spend time together, learn about nutrition and create tasty meals. it also offers beginning cooks an opportunity to learn about safety in the kitchen. Here are some tips to make your family's time in the kitchen both safe and satisfying: 1. Tie back long hair, roll up loose sleeves and cover your clothes with an apron or smock. 2. Wash your hands with soap and water and dry them before handling food. 3. Read the entire recipe before you start cooking. 4. Gather all the ingredients and utensils you need for the recipe before you begin. 5. An adult should assist when the stove, oven or microwave is used. Parents should also help when hot pans are handled...when electrical appliances such as can openers are used...and when knives are utilized for cutting food. 6. Keep clean, dry oven mitts or hot pads nearby for safe handling of hot pans, pots or bowls. 7. When cooking on the stove, point pot handles toward the back of the stove to prevent spills. 8. Never use wet hands to plug or unplug electrical appliances. 9. Clean up spills on the floor immediately to prevent slipping. 10. Always turn off the stove burners and the oven as soon as you're finished cooking. ---------- Looking for Lighter Fare? RICH and zesty Double Chili Cheese Dip for tortilla chips can be made in a jiffy when the munchies strike, reports Linda K. of Sylvania, Ohio. DOUBLE CHILI CHEESE DIP 1 package (8 ounces) light cream cheese, softened 1 can (15 ounces) turkey chili without beans 4 green onions, thinly sliced 3 tablespoons chopped green chilies 1/4 cup sliced ripe olives, optional 1 cup (4 ounces) shredded reduced-fat cheddar cheese Baked tortilla chips Spread cream cheese into a 9-in. pie plate or quiche dish that has been coated with nonstick cooking spray. Top with chili, onions, chilies and olives if desired. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 15-20 minutes or until the cheese is melted. Serve with tortilla chips. Yield: 8 servings. Nutritional Analysis: One serving (calculated without olives and tortilla chips) equals 189 calories, 502 mg sodium, 35 mg cholesterol, 5 gm carbohydrate, 12 gm protein, 14 gm fat. Diabetic Exchanges: 1-1/2 fat, 1 meat, 1/2 starch. ---------- Say Nuts to Good Nutrition THERE ARE more energy-giving calories in peanuts or peanut butter than in an equal weight of beef. High in protein, niacin, vitamin B, folic acid and fiber, peanuts are naturally cholesterol-free. They are high in fat, although 75% of it is unsaturated. Many folks are surprised to learn that peanuts grow underground. They're not nuts at all but legumes, like peas. The shells are pods with seeds--the peanuts. Peanuts are an annual crop that needs 120 to 160 frost-free days to mature. The plants bear many small yellow flowers that turn into stalks called pegs. The pegs grow down into the soil, and the pods grow from the tips of the pegs. At harvest, farmers use machines to dig up the plants and let them dry in the sun. Combines later remove the pods from the plants. The pods are dried more in heated wagons, then cleaned and graded before processing. About 10% of the crop is sold as in-shell peanuts. Seasonings dissolved in water are forced through the shells by a pressure process. When the nuts are roasted, seasonings stay in the shells. Oil roasted peanuts are blanched (the skin is removed), then fried in oil. Dry roasted peanuts are blanched, glazed with oil, salted and roasted in ovens. Choose peanuts in the shell that are clean and without blemishes. Shelled peanuts should be free of blemishes and not overly darkened from roasting. Once opened, roasted peanuts are best kept in an airtight container in the refrigerator for up to 6 months or in the freezer up to 1 year. (They never last that long at our house...how about yours?) ---------- Squeeze and Serve with Style BUSY COOKS love our stainless-steel EZ Pie Server and EZ Serving Spatula--each features a unique handle with a lever that pushes pie or other food onto the plate with just a squeeze. You don't have to touch the food with your fingers! Dishwasher safe. To order the EZ Pie Server from Country Store On-line, click here: http://www.countrystorecatalog.com/rd.asp?id=1334 To order EZ Serving Spatula from Country Store On-line, click here: http://www.countrystorecatalog.com/rd.asp?id=1335 ---------- Featured Item PersonalizedCake Pan Click here for Information: http://www.countrystorecatalog.com/rd.asp?id=1333 ---------- 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: http://www.tasteofhome.com/RD.asp?ID=824 To visit our website, visit: http://www.tasteofhome.com/RD.asp?ID=825 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=183 To visit our website, visit: http://www.quickcooking.com/RD.asp?ID=184 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! 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