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Dear $$firstname$$,

Greetings from the <I>Taste of Home</I> Test Kitchen! April showers won’t dampen your spirit when you enjoy the fresh tastes of spring below. Celebrate the season with an easy feast for family and friends, cook up some carrot specialties and enjoy eggs in deliciously different ways. You’ll also pick up a few handy kitchen shortcuts and learn some extraordinary uses for marshmallows! Click on the name of any recipe below to view it in our online Recipe Finder, print it and save it to your own “recipe box.” 

In this issue:

--> Easy Feast Celebrates Spring
--> Shortcuts Worth Sharing
--> Enjoy a Bunch of Good Eating
--> Marshmallows Between Your Toes?
--> Extra Eggs Won’t Last Long!
--> Looking for Lighter Fare?
--> Serve Your Salad in Style


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<b>Easy Feast Celebrates Spring</b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NO TIME for company? Think again! The low-fuss feast below is perfect for Easter or most any spring occasion.

To allow you more time with your guests, this memorable menu is loaded with make-ahead convenience. Pop the fruity Cornish hens in the oven before your company arrives. The entree can continue baking while you impress guests with an elegant appetizer of steamed artichokes dipped in a creamy lemon dressing.

When the game hens are ready, simply go to the refrigerator to pull out the unique asparagus salad and delectable dessert you fixed earlier in the day.

PLUM-GLAZED CORNISH HENS
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The homemade plum sauce that’s baked onto these tender Cornish hens is wonderful, promises Annie T. of Deltona, Florida. “I often sprinkle the hens with toasted coconut for a different taste sensation.” 

4 large navel oranges, sliced 
4 Cornish game hens (1 to 1-1/2 pounds each), split lengthwise
1/4 teaspoon pepper
1 can (16 ounces) plums, drained and pitted
1/4 cup finely chopped onion
1/4 cup butter or margarine
3/4 cup lemonade concentrate
1/3 cup chili sauce
1/4 cup soy sauce
1-1/2 teaspoons prepared mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1/4 cup flaked coconut, toasted, optional

Arrange orange slices in two greased 13-in. x 9-in. x 2-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes. Meanwhile, place the plums in a food processor or blender; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Brush remaining sauce over hens; bake 30-45 minutes longer or until juices run clear and a meat thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce. Yield: 4-6 servings.


ASPARAGUS SALAD SUPREME 
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Plan ahead…needs to chill

“This salad is a unique way to present this pretty spring vegetable,” notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts add interest to the creamy dressing that’s poured over the cool cooked spears. 

2 pounds fresh asparagus, trimmed
1/2 pound fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon ground nutmeg

Additional walnuts, optional

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desired. Yield: 6 servings.


STEAMED ARTICHOKES WITH LEMON SAUCE
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Ready in 1 hour or less

“My husband created this smooth, tangy sauce,” recalls Lois G. of Oak Bluffs, Massachusetts. “It complements the steamed artichokes, whether they’re served warm or cold.” 

6 medium fresh artichokes
1-1/2 cups mayonnaise
4-1/2 teaspoons lemon juice
3/4 teaspoon seasoned salt or salt-free seasoning blend
3 drops hot pepper sauce

Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate until serving with the steamed artichokes. Yield: 6 servings. Nutritional Analysis: One serving (prepared with fat-free mayonnaise and salt-free seasoning blend) equals 102 calories, 534 mg sodium, 0 cholesterol, 22 gm carbohydrate, 4 gm protein, trace fat, 7 gm fiber. Diabetic Exchanges: 1 starch, 1 vegetable.


LAYERED CHOCOLATE CAKE
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“It’s hard to believe this impressive dessert starts with a boxed cake mix,” relates Dorothy M. of Pocatello, Idaho. Cream cheese in the icing provides the luscious finishing touch. 

1 package (18-1/4 ounces) German chocolate cake mix
1-1/3 cups water
3 eggs
1/3 cup vegetable oil
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon unflavored gelatin
2 cups milk
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners’ sugar
3 tablespoons baking cocoa

In a mixing bowl, combine the first four ingredients; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack. In a saucepan, combine pudding mix, gelatin and milk; cook according to package directions for pudding. Cool. Cut cake into three 10-in. x 5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer. In a mixing bowl, beat cream cheese and butter. Add vanilla; mix well. Add sugar and cocoa; beat until smooth. Frost top and sides of cake. Refrigerate until serving. Yield: 10 servings.

For more Easter Celebration recipes, visit the <I>Taste of Home</I> Recipe Finder.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Shortcuts Worth Sharing</b> 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TRY these timely tips from fellow readers and you’ll be asking yourself, “Now, why didn’t I think of that?”

• Keep your steel wool scouring pad in a plastic bag in the freezer between uses. It won’t rust and thaws quickly under warm water. —Susan D., Oliver Beach, Maryland 

• When using bulk chocolate to coat candies, set the bowl of melted chocolate into a larger bowl of boiling water to keep from having to reheat it. —Doris C., Minneapolis, Minnesota 

• When making a lot of sandwiches for my family or for a potluck or gathering, I spread the mayonnaise or butter with a spatula instead of a knife. Broader strokes save time. —Connie S., Glennallen, Alaska 

• Before putting uncooked meat or any sticky, drippy food into a resealable plastic bag, first fold down the opening to prevent clogging up the “zipper.” —Regina D., Angleton, Texas 

• To make mini quiche appetizers, I use a turkey baster to fill tart shells with the egg and milk mixture. Then I sprinkle on chopped green onions, pimientos and shredded Swiss cheese. —Toni S., Loveland, Ohio 

• For quick egg salad or potato salad, use an egg poacher. In minutes, you’ll have hard-cooked eggs without the time-consuming and tedious job of boiling water and peeling shells. —Pat P., Waukesha, Wisconsin 

• By coating the saucepan and the inside of the lid with nonstick cooking spray before boiling chicken, I save a lot of scouring. The mess easily wipes out of the pan with a paper towel. —Pam L., Dallastown, Pennsylvania 


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Enjoy a Bunch of Good Eating</b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
IF SPRING brings bunnies to mind, carrots can’t be far behind! In the same plant family as parsley, carrots have lacy green leaves and slender, edible roots. Grown from tiny seeds, carrots withstand summer heat and autumn chill, so growers sometimes plant summer and fall crops. Each takes about 100 days to mature.

Minnesota is a major carrot-producing state, and Minnesota cooks know that crunchy texture and mild, sweet flavor make carrots perfect for munching and as an ingredient in a wide variety of recipes. One that showcases the look and flavor of this versatile vegetable is BAKED STUFFED CARROTS, shared by Roma S. of Aitkin.
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The familiar orange color of carrots comes from a rich supply of beta-carotene, which our bodies convert into vitamin A to fight infection and keep skin and hair healthy. Beta-carotene is also important for good eyesight, especially at night. In addition, carrots are a good source of fiber, potassium and vitamin C. A tasty way to get all this nutrition is in a crunchy side dish like NUTTY CARROT SALAD, suggested by field editor Tami E. of Dumont.
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If you buy carrots with their tops, the leaves should be moist and bright green. The carrots should be firm and smooth—avoid those with cracks or dry spots. Store carrots in a plastic bag in the refrigerator’s vegetable bin. Don’t keep them near apples—this can give the carrots a bitter taste. You won’t be storing carrots long after your family tastes them in moist PECAN CARROT BUNDT CAKE, shared by field editor Joan T. of Adrian.
<A HREF="http://www.tasteofhome.com/RD.asp?ID=1270&pmcode=$$refurl-link$$">http://www.tasteofhome.com/RD.asp?ID=1270&pmcode=$$refurl-link$$</A>

There are 6 to 8 medium carrots or 3 cups shredded carrots in a pound. For 1 cup of sliced carrots, you’ll need 2 medium carrots. One uncooked medium carrot has about 30 calories. A half-cup serving of cooked sliced carrots has about 35 calories.

This good-for-you root can also star in a memorable frozen treat. CARROT ICE CREAM PIE is recommended by Bethel A. of St. James. She and the other Minnesota cooks here hope you’ll try their recipes soon!
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For more carrot recipes, visit the <I>Taste of Home</I> Recipe Finder
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Rope in Great Travel Savings!</b> 

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- Watch the top riders take on the West’s best bucking broncos at the famed Calgary Stampede Finals!	

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- Ride an authentic steam locomotive at Heritage Park, Canada’s largest living-history village.

Be sure not to miss the thrill of one of World Wide Country Tours’ most exciting tours! Join us July 14-17.

SAVE $50 on your reservation!

And, as a valued subscriber of this newsletter, you’re entitled to a special $50 per person travel savings! But you must hurry and reserve your spot by April 17, 2006.

Visit our website for a complete itinerary and to make reservations. Be sure to mention Promotion Code TL23 to claim your special subscriber travel savings. Savings ends April 17, 2006.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Marshmallows Between Your Toes?</b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ANCIENT Egyptians made the first marshmallow candy—a honey-based concoction flavored and thickened with the sap of the marshmallow plant.

Marshmallow grows in salt marshes and on banks near large bodies of water. Its sap was used to make marshmallow candy and medicine until the mid-1800s. Today’s commercial marshmallows are a mixture of corn syrup or sugar, gelatin, gum arabic and flavoring. They’re fun for munching and more. For example…

Separate toes when applying polish. Get the comfort of a salon treatment when giving yourself a home pedicure. Just place marshmallows between your toes to separate them before you apply the nail polish.

Keep brown sugar soft. Ever notice how brown sugar seems to harden overnight once you’ve opened the bag? Next time you open a bag of brown sugar, add a few marshmallows to the bag before closing it. The marshmallows will add enough moisture to keep the sugar soft for weeks.

Keep wax off birthday cakes. If one of your birthday wishes is to keep candle wax off the frosting on the cake, try this trick: Push each candle into a marshmallow and set the marshmallow atop the frosting. The wax will melt onto the marshmallow, which you can discard. Meanwhile, the marshmallows will add a festive look to the cake.

It’s extraordinary! You’ll find more on marshmallows and over 190 other common household items in Extraordinary Uses for Ordinary Things. This fun 400-page book from Reader’s Digest shows you how to uncap the “secret powers” of vinegar, baking soda, salt, mayonnaise and much more.

To order Extraordinary Uses for Ordinary Things, click here. 
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Extra Eggs Won’t Last Long!</b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
EXPECTING a basketful of eggs for Easter? Readers share some tasty ways to eat them up! Spinach adds unexpected color and flavor to a tasty variation on deviled eggs from Dorothy S. of Evansville, Indiana. They’re easy to make with leftover Easter eggs…and an attractive addition to a party spread. 

A crispy coating made with cornflakes and pork sausage gives a different treatment to hard-cooked eggs. “They’re fabulous hot out of the oven,” notes Dorothy S. of El Dorado, Arkansas. “Or enjoy them cold for a snack before a soccer or baseball game.”

In Waukesha, Wisconsin, Rosemary F. serves a convenient potato-and-egg casserole with a green salad or pickled beets. “I’ve taken it to church suppers many times, and it’s always a hit.”

Try one (or all) today!

SPINACH DEVILED EGGS 
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SCOTCH EGGS 
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POTATO EGG SUPPER 
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For more egg recipes, visit the <I>Taste of Home</I> Recipe Finder
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Looking for Lighter Fare? </b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHOPPED apple adds fruity sweetness, color and crunch to the cabbage in flavorful APPLE CABBAGE SLAW from Lucile P. of Panguitch, Utah. “It’s a refreshing side dish anytime of the year,” she promises.
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For more light recipes, visit the <I>Taste of Home</I> Recipe Finder and use the Nutritional Search option.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Serve Your Salad in Style</b>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NATURAL good looks are combined with stain-resistant durability in our attractive, agatized wood Salad Bowl Set made in Wisconsin. You get a 9-3/4 in. wide serving bowl, four 5-3/4 in. wide individual salad bowls and a 10 in. fork and spoon set. Not one of these versatile dishwasher-safe pieces will chip, peel, blister or crack, and they won’t absorb liquids.

Order the Salad Bowl Set from Country Store On-line.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
<b>Featured Item from Country Store</b> 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bunny Lazy Susan
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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