Stacked Sandwich Stars in Easy Meal

YOUR FAMILY won’t be hungry for long when you serve this delicious soup, sandwich and salad supper. The stacked sandwich from Joanne K. of North Liberty, Indiana looks fancy, but it can be assembled ahead of time and warmed just before serving. The cheesy soup is a family favorite from Lisa H. of Hitchcock, South Dakota, and the crunchy vegetable salad is suggested by Martha S. of Rockledge, Georgia.

SWEET CLUB SANDWICH

Ready in 1 hour or less

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 2 tablespoons butter or margarine, melted
• 4 tablespoons honey, divided
• 6 ounces thinly sliced deli turkey
• 6 ounces sliced Muenster or Monterey Jack cheese
• 6 ounces thinly sliced deli ham
• 1/3 cup raspberry preserves
• 1 tablespoon sesame seeds

Unroll each tube of crescent roll dough into two rectangles. Place 2 in. apart on ungreased baking sheets; press perforations to seal. In a small bowl, combine butter and 2 tablespoons honey. Brush over dough. Bake at 375° for 10-12 minutes or until lightly browned. Cool on pans for 15 minutes. Carefully transfer one crust to a greased 15-in. x 10-in. x 1-in. baking pan. Layer with turkey, second crust, cheese and ham. Add third crust; spread with preserves. Top with remaining crust; spread with remaining honey. Sprinkle with sesame seeds. Bake, uncovered, at 375° for 10-15 minutes or until crust is golden brown and loaf is heated through. Carefully cut into slices. Yield: 8 servings.

CHEESY WILD RICE SOUP

Ready in 30 minutes or less

• 1 package (6 ounces) quick-cooking long grain and wild rice mix
• 4 cups milk
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 8 ounces process American cheese, cubed
• 1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, prepare rice according to package directions. Stir in milk, soup and cheese; mix well. Cook and stir until cheese is melted. Garnish with bacon. Yield: 6-8 servings.

MARINATED BROCCOLI SALAD

Plan ahead…needs to chill

• 4 cups broccoli florets
• 4 medium carrots, thinly sliced
• 2 small onions, sliced and separated into rings
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 bottle (8 ounces) Italian salad dressing
• 1 teaspoon sugar
• 3/4 cup chopped walnuts, optional

In a bowl, combine the broccoli, carrots, onions, olives and pimientos. Add dressing and sugar; toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Just before serving, stir in walnuts if desired. Yield: 8 servings. Nutritional Analysis: One serving (prepared with fat-free Italian dressing and without walnuts) equals 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat, 3 gm fiber. Diabetic Exchange: 2 vegetable.

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Save Time with Fast Freezer Hints

TIME-CRUNCHED cooks know their freezer can be a lifesaver when it comes to meal preparation on busy weeknights. Subscribers share these favorite freezer tips that help them put home-cooked dishes on the table fast:

• When I make stuffing to accompany a family dinner, I prepare a double batch. I freeze the extras in 1-cup portions to be used when small amounts are needed for stuffing pork chops, flank steaks or other cuts of meat. —Cheryl M., Fort Collins, Colorado

• I buy beef rump roast when it’s on sale, then partially freeze it to make it easier to slice. I cut it into chunks for stew meat, then put the appropriate amount for a batch of stew into each bag. (A medium-sized roast yields three or four batches of stew meat.) I find it convenient to have these packages on hand, and they’re less expensive than buying stew meat from the store. —Marilyn P., Bonita, California

• When I have extra time, I like to prepare desserts and keep them in the freezer until needed. To protect pies or delicate desserts, I tape an inverted foil pie tin over the top of the pan before storing. This cushions the dessert and keeps it from being crushed by other objects in the freezer. —Laurie J., Phoenix, Arizona

• To save time on future meals, buy boneless, skinless chicken breasts in 5- to 10-pound packages. Cook them all at once, cool them and cut them into strips. Stored in freezer bags, these chicken strips are handy for making stir-fries, tossing into salads or using in any recipe that calls for cooked chicken. —Julie J., Beulah, Michigan

• I save and freeze the liquid from cooking fresh or canned vegetables. When I’m ready to make vegetable soup, I use this liquid in place of water. —Nancy M., Rock Falls, Illinois

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Bay Leaf Adds Savory Flavor

IT’S EASY to turn over a new leaf in the kitchen—especially if it’s bay leaf! This sweetly scented herb rewards cooks by enhancing many foods.

Bay trees have stiff, shiny green leaves. It’s difficult to start from seed or cuttings, so buy an established plant. Snip mature leaves year-round to use in recipes. The leaves dry in about 15 days and keep their flavor well. Lay the fresh leaves in a warm spot and cover with a heavy object to keep them from curling as they dry.

At the grocery store, bay leaf is available dried whole, crumbled and ground. If you use whole leaves, be sure to remove them before serving.

Field editor Janis G. of Macon, Georgia remarks, “I love how my potato soup tastes when I add two or three bay leaves as it cooks.” Adds Shirley G., field editor from Hattiesburg, Mississippi, “I use a bay leaf every time I’m cooking vegetables for wonderful flavor.”

Enjoy the hearty soup below from Holly D. of Chapman, Maine.

For more recipes using bay leaf, visit the Taste of Home Recipe Finder

SPLIT PEA SOUP

• 1 small onion, diced
• 1 tablespoon vegetable oil
• 4 cups water
• 1 can (14-1/2 ounces) chicken broth
• 1-1/2 cups dry split peas, rinsed
• 1 cup cubed fully cooked ham
• 3 bay leaves
• 1-1/2 teaspoons salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper

In a large saucepan, saute onion in oil until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until peas are tender. Discard bay leaves. Yield: 6 servings.

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Home Economists Share Tasty Tidbits

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

• Pancakes are a great quick meal, but it’s important not to disregard the proper cooking techniques. When preparing the batter, mix it only until the dry ingredients are moistened—don’t overmix. For best results, preheat the griddle or skillet over medium-high heat. It is properly preheated when a few drops of water sprinkled on the surface “dance” or sizzle.

• All-purpose, self-rising and bread flour can be stored in an airtight container in a cool, dry place for 1 year. Whole wheat and rye flour, on the other hand, keep best in a moisture-proof container in the refrigerator for up to 6 months. Be sure to allow flour that has been kept in the refrigerator to come to room temperature before using it in yeast bread recipes. Storing flour in the freezer is not recommended.

• If your homemade cream soups turn watery when they cool, you’re probably not cooking them long enough. To prevent this, whisk the flour with milk, cream or water until smooth before adding it to your soup. Cook and stir until the mixture begins to boil, then boil for 1 to 2 minutes longer.

• Browning meat in a Dutch oven before braising isn’t absolutely necessary, but it’s done for a few reasons. The browning process seals in the meat juices for better flavor. Browning also enhances the appearance of the meat and any sauce or gravy that may be part of the recipe.

• You can substitute old-fashioned oats for quick-cooking oats in equal proportions in most recipes. But because old-fashioned oats are the whole oats, your baked goods may have more texture.

• A potato ricer is a kitchen tool that pushes cooked peeled potatoes through a container with many small holes. This breaks down the potatoes into rice-like pieces and produces very smooth mashed potatoes with no lumps.

• When a recipe calls for eggs or egg whites at room temperature, let them sit on the counter for about 30 minutes before using as called for in your recipe.

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Pass the Popcorn, Please

THERE’S no doubt that popcorn is a popular snack—Americans eat 64 billion cups each year. That’s 236 cups per person!

Most varieties of popcorn have small ears and small, hard kernels, which might be off-white, light gold, red or black. A small amount of moisture inside each kernel puts the pop in popcorn. As kernels are heated, the moisture changes to steam. The hard outer hull resists the increasing pressure until it finally bursts. The soft starch inside puffs up as the steam is released, and the kernel turns inside out.

To pop popcorn on the stove, use a 3- or 4-quart pan with a loose-fitting lid that allows steam to escape. Add 1/3 cup vegetable oil for every cup of kernels. Heat the oil to between 400° and 460° (if the oil smokes, it’s too hot). Drop in one kernel, and when it pops, add the rest—just enough to cover the bottom of the pan with a single layer.

Cover the pan and shake to spread the oil. When the popping begins to slow, remove the pan from the heat. The hot oil will still pop the remaining kernels. Don’t pre-salt the kernels—this toughens popcorn. If desired, salt the corn after it’s popped.

Without moisture, popcorn can’t pop. That’s why proper storage is important. Experts recommend storing kernels in an airtight container in a cool cupboard for up to a year. (Do not store popcorn in the refrigerator or freezer, since low humidity may dry it out.)

Compared to many snack foods, popcorn is low in calories. One cup of air-popped popcorn has a mere 33 calories. When oil-popped, it contains 55 calories. Even drizzled with butter, it has only 90 to 120 calories per cup. Popcorn is high in fiber. Popcorn’s also an economical snack. On average, 2 tablespoons of unpopped corn produce 4 cups of popcorn for less than 10¢.

Even a small amount is well-spent when you put your popcorn into yummy Caramel Popcorn Balls from Anne W. of Greenwood, Indiana (below).

For more popcorn recipes, visit the Taste of Home Recipe Finder

CARAMEL POPCORN BALLS

• 2 quarts popped popcorn
• 3 cups crisp rice cereal
• 42 caramels
• 3 tablespoons water
• 1 cup salted peanuts
• 1/8 teaspoon salt

Combine popcorn and cereal in a large bowl; set aside. In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted. Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. With buttered hands, shape into 3-in. balls. Reshape if necessary when partially cooled. Yield: 10 popcorn balls.

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Looking for Lighter Fare?

WHEN she and her husband were advised to watch their cholesterol, Dorothy A. of Valier, Montana found this wonderful way to convert their favorite pancake recipe. “These pancakes are light, tender and slightly sweet,” she promises.

For more low-cholesterol recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option.

LOW-CHOLESTEROL PANCAKES

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 egg whites

In a bowl, combine the first four ingredients. In another bowl, combine buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 12 pancakes. Nutritional Analysis: One pancake equals 104 calories, 149 mg sodium, 1 mg cholesterol, 12 gm carbohydrate, 3 gm protein, 5 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

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