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=843&firstname=$$firstname$$&emailaddress=$$email$$&refurl=$$refurl-link$$ Please do not reply to this email. If you have questions or wish to unsubscribe, see the instructions at the bottom of this email. Dear $$firstname$$, Greetings from the Taste of Home Test Kitchens! St. Patrick’s Day is coming, and your celebration will be a snap with the easy menu below. We’ve also got a healthy way to eat up excess Easter eggs...plus sensible shortcuts, hot baking tips and more. Read on to discover... >St. Pat's Feast Is Fast, Fun >Shortcuts Worth Sharing >Salmon Specialties Are Standouts >Hot Tips For Busy Bakers >Get Garlic for Good Eating >Looking for Lighter Fare? >Book Helps Stretch Your Grocery Budget ---------- St. Pat's Feast Is Fast, Fun IRISH EYES will be smiling when you serve this mouthwatering menu for St. Patrick's Day. Even if your ancestors don't hail from the Emerald Isle, you'll enjoy the tasty treats cooked up by the leprechauns in our test kitchen. Both the savory sandwiches and diamond-shaped dessert bars can easily be prepared ahead of time. The creamy soup is a snap to simmer together--it uses mashed potato flakes, so there's no peeling or cutting potatoes. And the lively lime beverage can be stirred up as soon as guests arrive. SHAMROCK SANDWICHES Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. For a fun variation, substitute horseradish for the mustard and garlic powder for the dill. 1 package (8 ounces) cream cheese, softened 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 package (2-1/2 ounces) thinly sliced cooked corned beef, chopped 2 tablespoons grated red onion 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed 1/4 teaspoon salt 1 pound thinly sliced seedless rye bread Fresh dill sprigs, optional In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: about 16 sandwiches. POT O' GOLD POTATO SOUP This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor. 3/4 cup chopped celery 3/4 cup chopped onion 1/4 cup butter or margarine 2 cans (14-1/2 ounces each) chicken broth 2-1/3 cups mashed potato flakes 1-1/2 cups milk 1/2 cup cubed process American cheese 3/4 teaspoon garlic salt 1/8 to 1/4 teaspoon chili powder 1/2 cup sour cream In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yield: 6 servings. BLARNEY STONE BARS A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans. 1/2 cup butter or margarine, softened 3/4 cup packed brown sugar 2 eggs 1 tablespoon milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour 3/4 cup quick-cooking oats 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup English toffee bits 1/3 cup chopped pecans 4 drops green food coloring 3/4 cup vanilla frosting In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in. square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen. LEPRECHAUN LIME DRINK You won't need the help of lucky little elves to ready this refreshing lime concoction. 1 quart lime sherbet, softened 1/2 cup limeade concentrate 2 tablespoons sugar 2 cans (12 ounces each) lemon-lime soda, chilled 1 to 2 cups crushed ice In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses. Yield: 7 cups. Nutritional Analysis: One 1-cup serving (prepared with sugar-free sherbet and diet soda) equals 209 calories, 62 mg sodium, 6 mg cholesterol, 49 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 3 fruit, 1/2 fat. To view a photo, click here: http://www.tasteofhome.com/rd.asp?id=841&pmcode=$$refurl-link$$ ---------- We Share Your Love of Food. Yes, we at ChangeOneDiet.com/LightandTasty share your love of delicious, wholesome food. This diet was created with guidance from Light & Tasty editors for food lovers just like you! You’ll succeed with ChangeOneDiet/Light & Tasty because you’ll have a large selection of easy, scrumptious meals to choose from –you’ll never be bored. And, we give you all the tools you need to reach your weight-loss goals. Join now for around-the-clock access to daily meal plans, hundreds of fabulous recipes and meals (many from Light & Tasty readers like you), an inspiring weekly newsletter, support from a community of ChangeOne friends, advice from a registered dietician, and fun, interactive weight-loss tools. Get started today with a FREE week trial and a $5.00 special discount off the monthly rate. Click here: http://www.tasteofhome.com/rd.asp?id=850&pmcode=$$refurl-link$$ ---------- Shortcuts Worth Sharing WHEN I roll out dough, I first spray the counter with nonstick cooking spray, then put a piece of waxed paper on top and smooth it down. I sprinkle flour over the waxed paper and roll to my heart's content. Nothing ever slides around. --Karen B., Keystone Heights, Florida Fixing St. Patrick's Day dinner for a crowd, I cook the corned beef in two large pots. When it's time to start the potatoes and vegetables, I transfer the meat to one pot and still have the flavorful broth in the second pot to cook my vegetables. --Peggy A., Pasadena, California If I need chopped olives, I open a can of whole olives and drain the liquid. Then I move a knife up and down and back and forth in the can to chop the olives quickly, easily and neatly. This also works with canned pineapple. --Shawna W., Salem, Oregon I keep a new toothbrush near the kitchen sink for cleaning graters, choppers, blenders, rotary beaters, etc. --Inez K., Raymond, Nebraska When making peanut butter and jelly sandwiches for a brown-bag lunch, use slices of frozen bread and spread a thin layer of peanut butter on each slice. Top one slice with jelly, then assemble the sandwich. This prevents the bread from becoming soaked with jelly. --Catherine M., St. Peters, Missouri The cut end of a clean empty 10-3/4-ounce soup or vegetable can makes a dandy biscuit or cookie cutter. --Lois M., Choudrant, Louisiana ---------- Indulge in All the Flavors You Love--Only Lighter! NOW you can treat yourself to hundreds of great-tasting, good-for-you recipes with our brand-new cookbook, Light & Tasty Annual Recipes 2005. This 288-page cookbook is jam-packed with 502 scrumptious, trimmed-down dishes from the past year of Taste of Home's LIGHT & TASTY, the light food magazine that shows you how to cut down on fat, calories, carbs, sugar or salt without sacrificing flavor! So if you're ready to savor sumptuous, slimming recipes, click here for Light & Tasty Annual Recipes 2005. As a Taste of Home newsletter subscriber, you’re entitled to buy it at a BIG savings--$5.00 off! Plus you'll get 2 FREE GIFTS! Click here to claim your 2 FREE GIFTS: http://www.countrystorecatalog.com/rd.asp?id=1420&pmcode=$$refurl-link$$ ---------- Salmon Specialties Are Standouts WHEN we asked field editors to fish through their files for salmon favorites, we were tickled pink with the results. SESAME SALMON FILLET A tangy honey mustard sauce and sesame seeds dress up this dish from Karen G. of Gunnison, Colorado. 1 salmon fillet (1-1/2 to 2 pounds) 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon vegetable oil 1 teaspoon spicy brown or horseradish mustard 1/8 to 1/4 teaspoon ground ginger 2 tablespoons sesame seeds, toasted 3 green onions, sliced Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil the salmon or grill, covered, over medium-high heat for 15-20 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds and onions. Yield: 4 servings. ALASKAN SALMON CHOWDER From Anchorage, Alaska, Carol R. says, “In this rich-tasting soup, we use red salmon my husband and son catch.” 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 garlic clove, minced 1 can (14-1/2 ounces) chicken broth, divided 2 cups diced peeled potatoes 1 cup sliced carrots 1 teaspoon seasoned salt, optional 1/2 teaspoon dill weed 1 small zucchini, thinly sliced 1 can (14-3/4 ounces) cream-style corn 1 can (12 ounces) evaporated milk 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. Yield: 7 servings. Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable. SALMON TARTLETS These make great appetizers, and the filling alone is also good in a loaf, says Carolyn K. of Alexander, Arkansas. 1/2 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 cup all-purpose flour FILLING: 2 eggs 1/2 cup milk 1 tablespoon butter, melted 1 teaspoon lemon juice 1/2 cup dry bread crumbs 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14-3/4 ounces) salmon, drained and bones removed 1 green onion, sliced In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350 degrees for 30-35 minutes or until browned. Yield: 2 dozen. To view a photo, click here: http://www.tasteofhome.com/rd.asp?id=842&pmcode=$$refurl-link$$ ---------- Hot Tips For Busy Bakers MANY RECIPES recommend preheating the oven, and it's important not to skip this step. Baked items depend on the correct oven temperature to help them rise and cook properly. All Taste of Home recipes are tested in preheated ovens. This takes about 15 to 20 minutes and can be done while preparing the recipe. Place the oven racks at the proper levels first, then set to the recommended temperature. When baking brownies, the edges sometimes get hard. To prevent this, first use an oven thermometer to make sure your oven temperature is accurate. Then test for doneness toward the end of the baking time. If the brownie springs back when lightly touched in the center and the sides have started to pull away from the pan, it is done. If your brownie recipe has a cake texture (rather than a dense, fudgy consistency), it's done when a toothpick inserted in the center comes out clean. Avoid dark-colored baking pans, which can cause the edges to brown too fast. Finally, try lowering your baking temperature by 25 degrees. For perfect muffins and quick breads, be careful not to overmix the ingredients. Add the liquid ingredients to the dry and stir only until moistened--don't worry about small lumps. Either use paper muffin cup liners or grease muffin tins on the bottoms and only halfway up the sides of each cup. (The ungreased portion of the cup will allow the batter to climb up the sides for a higher muffin.) Fill the muffin cups about two-thirds full unless otherwise directed in the recipe. ---------- Get Garlic for Good Eating GROWN for its sharp, pungently flavored bulb, garlic is popular around the world. If you're not using it to season your cooking, you and your family are missing out on some good eating! Garlic bulbs or heads are made up of parts called cloves, which are used in recipes and also for planting. A brittle, papery coating grows around each clove as well as around the whole bulb. Although closely related to the onion, garlic has narrow leaves that stand about 12 inches tall and are not hollow. To grow your own, break a garlic bulb into cloves with the skin on and plant them with the pointed ends up about 1 inch deep and 4 inches apart. Keep garlic plants moist and snap off seed pods as soon as they appear to encourage bigger bulbs. Plant garlic in fall for a midsummer harvest or in early spring for a late-summer harvest. Dig up the bulbs after the leaves fall over. Braid the leaves or tie in bunches and store in a cool, dry place. Individual bulbs should be stored in an open container in a dry place--not in the refrigerator. For best flavor, keep the cloves attached to the bulb until needed. “When the new crop of garlic comes on the market, I buy at least 10 pounds,” reports field editor Clarice S. of Sun City, Arizona. “I separate the cloves and store them unpeeled in the freezer for up to a year.” Clarice suggests peeling the cloves you want to use while they're still frozen. The peels slip off better that way. Others recommend soaking the cloves in cold water or dunking them in boiling water to easily remove the skins. Some of you may recall a mother or grandmother stirring up a batch of garlic soup to cure a cold or flu. Modern research indicates that garlic may also help reduce cholesterol levels. ---------- Looking for Lighter Fare? EXTRA Easter eggs can be enjoyed by all in this delicious variation on an old favorite from Dottie B. of Cincinnati, Ohio. A mashed-potato mixture magically replaces the yolk filling. NO-YOLK DEVILED EGGS 10 hard-cooked eggs 3/4 cup mashed potatoes (prepared with skim milk and margarine) 1 tablespoon fat-free mayonnaise 1 teaspoon prepared mustard 2 to 3 drops yellow food coloring, optional Paprika Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 10 servings. Nutritional Analysis: One serving equals 35 calories, 118 mg sodium, trace cholesterol, 3 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 very lean meat, 1/2 vegetable. ---------- Book Helps Stretch Your Grocery Budget OUR new hardcover cookbook, Taste of Home's Budget Suppers, makes it easy to whip up 52 complete meals that save money the savory way. “Stuffed Cube Steaks,” “Sweet Peas and Mushrooms” and “Fresh Peach Cobbler” (only $1.46 per person) is just one tasty example. Mix and match the recipes for endless variety! 112 pages with full-color photos and handy kitchen tips. 8-3/8“ x 11-1/8”. To order Taste of Home's Budget Suppers from Country Store On-line, click here: http://www.countrystorecatalog.com/rd.asp?id=1419&pmcode=$$refurl-link$$ ---------- Featured Item Taste of Home’s Mini Food Chopper Click here for Information: http://www.countrystorecatalog.com/rd.asp?id=1421&pmcode=$$refurl-link$$ ---------- 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, click here: http://www.tasteofhome.com/RD.asp?ID=848&pmcode=$$refurl-link$$ To visit our website, click here: http://www.tasteofhome.com/RD.asp?ID=849&pmcode=$$refurl-link$$ ---------- 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: http://www.quickcooking.com/RD.asp?ID=187&pmcode=$$refurl-link$$ To visit our website, click here: http://www.quickcooking.com/RD.asp?ID=188&pmcode=$$refurl-link$$ ---------- 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. 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