Dear $$firstname$$,

Serve Your Hero a Super Hero

FOR Father’s Day (or any day), treat Dad to a sandwich of heroic proportions! Seasoned fries and a special ice cream dessert round out this fun meal that the whole family is sure to enjoy. Best of all, preparation is quick and easy, so you’ll have more time to spend with Dad.

SUPER SUPPER HERO

• 2-1/2 cups cubed eggplant
• 1 cup thinly sliced red onion
• 1 cup each julienned green, sweet yellow and red peppers
• 1/4 cup olive or vegetable oil
• 1/2 cup chopped tomato
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 unsliced loaf (1 pound) Italian bread
• Lettuce leaves
• 1/2 pound sliced fully cooked ham
• 1/2 pound sliced cooked turkey breast
• 1/4 pound sliced hard salami
• 1/2 pound sliced mozzarella cheese

In a large skillet, saute eggplant, onion and peppers in oil for 5 minutes. Add tomato, oregano, salt and pepper. Remove from the heat and set aside. Cut bread in half lengthwise; hollow out the bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Layer with lettuce, ham, turkey, salami and cheese. Top with sauteed vegetables. Replace bread top. Secure with toothpicks; cut into slices. Yield: 4-6 servings.

SEASONED FRIES

• 6 cups frozen shoestring potatoes
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt

Place potatoes on a foil-lined baking sheet. Bake at 450° for 8 minutes. Combine remaining ingredients; sprinkle over potatoes and mix gently. Bake 4-5 minutes longer or until the potatoes are browned and crisp. Yield: 4-6 servings

ALMOND ICE CREAM CUPS

• 1 pint vanilla ice cream, softened
• 1/3 cup miniature semisweet chocolate chips
• 1/2 teaspoon almond extract
• 1 cup whipped topping
• 1/4 cup crushed shortbread cookies
• 1 tablespoon sliced almonds, toasted

In a bowl, combine ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze. Yield: 12 servings.

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Home Economists Share Tasty Tidbits

HERE ARE some helpful hints shared by our friendly kitchen staff:

• Have a favorite salad recipe that calls for dry kidney beans, which must be soaked, cooked and drained first before being added to the other ingredients? Use canned kidney beans to save time! One pound of dry kidney beans makes 7 cups cooked beans, which equals four 15-1/2-ounce cans. Be sure to rinse and drain the canned beans before using.

• In recipes calling for light soy sauce, you can substitute regular soy sauce, but your dishes will have a saltier taste. If using canned vegetables, you may want to rinse them to remove some of the sodium...and if the recipe also calls for salt, you may want to omit it and season the food at the table.

• Olive oil can be stored tightly capped at room temperature or in the refrigerator for up to 1 year. When chilled, the oil turns cloudy and thick. Chilled olive oil will return to its original consistency when left at room temperature for a short time.

• Frosting made with confectioners' sugar often comes out lumpy. The best way to ensure smooth frosting is to sift the confectioners' sugar before adding it to the softened butter. Beating with an electric mixer will also help to produce a velvety frosting.

• To prevent pasta from sticking together while cooking, be sure to use a large kettle or Dutch oven and 3 quarts of water for every 8 ounces of pasta you plan to cook. Add 1 tablespoon olive or vegetable oil to the water. (This will also help prevent it from boiling over.) Be sure the water has come to a full rolling boil before adding the pasta. Stir several times while the pasta is cooking to separate strands.

• Frozen diced bell peppers are a time-saver for recipes, but they're expensive. Instead, freeze your own when peppers are in season to use all year long in quick casseroles and skillet dishes. Diced green, sweet red and yellow peppers can be frozen without blanching, so there's no need to put them in boiling water first. Simply wash and dry the peppers, remove the stems and seeds and chop as desired. Pack into freezer bags, containers or canning jars. Be sure to label and date each package. The peppers will keep in your freezer for 3 to 6 months. When a cooked dish calls for diced peppers, you can use them directly from the freezer.

• Don't own a garlic press? No problem—most grocery stores carry minced garlic in jars. You'll love the convenience...just open the jar and scoop out the minced garlic. Half a teaspoon is equal to one clove. You can also use 1/8 teaspoon garlic powder in place of one garlic clove.

A Parade of Pasta Salads

AT SUMMERTIME picnics, barbecues and reunions, pasta salads are popular fare. We asked field editors for their best blends, and they came through with flying colors! Here's a savory selection:

SUMMER SPAGHETTI SALAD

"This attractive, fresh-tasting salad can be made the night before," notes Lucia J. of Massena, New York. "The recipe yields a big bowl!"

• 1 package (16 ounces) thin spaghetti, halved
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 large cucumber, halved, seeded and diced
• 1 medium green pepper, diced
• 1 medium sweet red pepper, diced
• 1 bottle (8 ounces) Italian salad dressing
• 2 tablespoons grated Parmesan cheese
• 1-1/2 teaspoons sesame seeds
• 1-1/2 teaspoons poppy seeds
• 1/2 teaspoon paprika
• 1/4 teaspoon celery seed
• 1/8 teaspoon garlic powder

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings. Nutritional Analysis: One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

ORIENTAL PASTA SALAD

With a wonderful combination of colors and flavors, this salad goes great with barbecued chicken or pork. The recipe is from Diane M. of Emerald Park, Saskatchewan

• 2 cups uncooked elbow macaroni
• 2 large carrots, cut into 1-inch strips
• 1 cup snow peas, halved
• 2 green onions with tops, sliced
• 1/2 cup thinly sliced sweet red pepper
• DRESSING:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon cider or red wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing Ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. Yield: 7 servings. Nutritional Analysis: One 1-cup serving (prepared with fat-free mayonnaise, nonfat sour cream and light soy sauce) equals 139 calories, 216 mg sodium, 1 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

PASTA FRUIT SALAD

"When I serve this unusual but delicious dish at a buffet dinner or picnic, it always gets favorable comments," says Dixie T. of Marion, Illinois.

• 3 cups uncooked medium pasta shells
• 1 can (20 ounces) unsweetened pineapple chunks, drained
• 1 large navel orange, peeled, sectioned and halved
• 1 cup halved red grapes
• 1 cup halved green grapes
• 1 medium apple, chopped
• 1 large firm banana, cut into 1/4-lnch slices
• 1 carton (8 ounces) plain yogurt
• 1/4 cup orange juice concentrate

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours. Yield: 10 servings. Nutritional Analysis: One 1-cup serving (prepared with nonfat yogurt) equals 192 calories, 20 mg sodium, trace cholesterol, 42 gm carbohydrate, 6 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 fruit.

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Dazzling Fall Foliage Adventures Filling Up Fast

If you love nature at its colorful best, then a Fall Foliage Adventure from our friends at World Wide Country Tours can help you get the most enjoyment from the season. Choose from a variety of perennial favorites, including...

• Autumn in New England
• Best of New York State
• Autumn Romance in the Adirondacks
• Blue Ridge & Smoky Mountain Holiday
• Philadelphia Freedom & Amish Country
• Around Lake Michigan
• and many more...

Every year, these fun-filled, “treat for the eyes” vacations fill up fast—and space is limited. So if you’re interested, don’t delay. Mention Code TL13 when making your reservation. For complete itineraries, departure dates and pricing details, visit World Wide Country Tours.

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1-800/344-6918

Try Second-Time-Around Treats

A BUSY COOK can never have too many tricks up her sleeve for serving leftovers. So here are several family-proven ones from readers:

LUNCH IN HAND. I use leftover pork and beans to make quick open-face sandwiches my family loves. I put the bean mixture on hamburger bun halves, top each with a slice of American cheese and broil until the cheese is melted and bubbly. The sandwiches make a nice lunch with salad and chips. —Mary W., Whitinsville, Massachusetts

PIEROGI CASSEROLE. When we have leftover mashed potatoes, we look forward to this easy side dish that tastes like pierogies (Polish filled dumplings). While cooking six to eight lasagna noodles according to package directions, saute sliced onions in butter until tender. Layer the noodles, potatoes, onions and shredded cheese in a baking dish. Bake at 350° for 30-40 minutes. —Cammy S., Claysville, Pennsylvania

INSTANT MEATBALLS. I cut leftover meat loaf into chunks and add them to a jar of spaghetti sauce to make speedy spaghetti and meatballs. —Ruth R., Townsend, Vermont

HEARTY CHILI PIE. When preparing chili, I make extra so we can have this main-dish pie the next day. To make it, warm about 4 cups of chili and pour into a deep-dish pie pan. (If you have a little less than 4 cups, add some drained whole kernel corn.) Prepare a small box of corn bread mix according to package directions and drop batter over chili. Bake at 375° for 30 minutes or until the corn bread is done. Sprinkle with shredded cheddar cheese. —Barbara K., Faucett, Missouri

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Spice It Up with Mustard

MUSTARD belongs to a big family that includes broccoli, brussels sprouts, kale and cabbage. This annual plant produces pods containing white (sometimes called yellow), brown or black seeds. They’re sold whole or ground. Dry mustard is rather bland...but when mixed with water and allowed to stand, the flavor can become quite sharp. The term “mustard” also refers to the prepared mustard commonly sold in jars as a condiment.

White seeds, used in many American-style yellow mustards, are larger than the brown and black ones, but they’re much less pungent. Store whole seeds for up to 1 year and ground mustard for up to 6 months in a dry, dark place.

Those who cultivate mustard from seed recommend picking the pods after they’ve turned from green to brown but before they’ve split open. Be sure to harvest all the pods to keep next year’s crop from taking over the garden.

Whole seeds are commonly used for pickling, flavoring meats and vegetables and as a source for freshly ground mustard. The powdered variety is great in sauces and dressings. Field editor Audry T. of Mesa, Arizona shares her favorite mustard specialty below.

SPICY MUSTARD SPREAD

This zippy spread makes taste buds sit up and take notice. It’s super on vegetables, hot dogs and hamburgers, in potato salad and more.

• 1/4 cup butter or margarine, softened
• 2 tablespoons ground mustard
• 2 tablespoons vinegar
• 1/4 teaspoon garlic salt
• 4 drops hot pepper sauce

In a mixing bowl, combine all ingredients; beat until smooth. Serve with vegetables, hot dogs, hamburgers, chicken or steak. Store in the refrigerator. Yield: about 1/3 cup.

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Looking for Lighter Fare?

THIS lovely, distinctive cake is a satisfying treat. The recipe is from field editor Shirley K. of New London, Minnesota.

CHERRY PUDDLES CAKE

• 1/2 cup margarine, softened
• 1 cup sugar
• 1/2 cup buttermilk
• Egg substitute equivalent to 4 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 can (20 ounces) light cherry pie filling
• Confectioners’ sugar, optional

In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners’ sugar if desired. Yield: 24 servings. Nutritional Analysis: One serving (without confectioners’ sugar) equals 134 calories, 123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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