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OUR newest FREE email newsletter, Taste of Home’s Menu$aver, is filled with great-tasting recipes and useful tips, plus real money-saving coupons you can print and redeem at any supermarket nationwide. Sent right to your in-box each week, Menu$aver will help make your menu planning easier and more economical! Sign up now!

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Make Memorial Day Memorable

PLAN a patriotic picnic to celebrate Memorial Day or festive fare for Flag Day with this tempting menu compiled by the home economists in our Test Kitchen.

To mark these occasions, they selected and tested three tasty reader recipes, then developed a dazzling dessert to complete the meal.

Two types of sandwiches are sure to satisfy the appetites of your flag-waving family and friends, especially when served with bowls of fruity soup decorated with showstopping stars.

But be sure to save room for the glorious dessert that will draw enthusiastic oohs and aahs from the crowd.

FIRECRACKER ROLL-UPS

Ready in 1 hour or less

In Buellton, California, Kathleen T. spreads flour tortillas with seasoned mayonnaise, then fills them with crunchy broiled veggies. For fun presentation, wrap sandwiches in plastic wrap and tie with ribbon to resemble firecrackers.

• 1 medium green pepper, cut into 3/4-inch strips
• 1 medium red onion, cut into 1/2-inch strips
• 1 medium zucchini, cut into 1/4-inch slices
• 2 cups quartered fresh mushrooms
• 3 teaspoons dried basil, divided
• 2 teaspoons garlic powder, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup mayonnaise
• 2 teaspoons dried parsley flakes
• 4 flour tortillas (8 inches)
• 1-1/3 cups shredded lettuce

Place vegetables in a greased 15-in. x 10-in. x 1-in. baking pan. Spritz with nonstick cooking spray. Sprinkle with 2 teaspoons basil, 1 teaspoon garlic powder, salt and pepper. Broil 4-6 in. from the heat for 16 minutes or until vegetables are browned, stirring once. Meanwhile, in a bowl, combine mayonnaise, parsley and remaining basil and garlic powder. Warm the tortillas; spread 1 tablespoon of mayonnaise mixture on each. Spoon 3/4 cup vegetables down the center; top with 1/3 cup lettuce. Fold bottom of tortilla over filling and roll up. Yield: 4 servings.

PATRIOTIC PICNIC CLUB

Ready in 15 minutes or less

“I used to work in a sandwich and ice cream parlor, and this deli club was one of our most popular,” writes Esther L. of Fayetteville, Pennsylvania. Chili sauce and pickle relish add spark to the special sauce that makes this layered sandwich deliciously different.

• 1/2 cup mayonnaise
• 1 to 2 tablespoons chili sauce
• 1 tablespoon sweet pickle relish
• 9 slices bread, toasted
• 3 thin slices deli ham
• 3 slices Swiss cheese
• 3 thin slices deli turkey
• 6 thin slices tomato
• 3 lettuce leaves

In a bowl, combine mayonnaise, chili sauce and pickle relish. Spread 1 tablespoonful on each slice of bread. Top three slices of bread with a slice of ham and Swiss cheese. Top each with another slice of bread. Layer with turkey, tomato and lettuce. Top with remaining bread. Secure with toothpicks if necessary. Cut into quarters. Yield: 3-6 servings.

STARRY FRUIT SOUP

Ready in 1 hour or less

“If you want to make a soup that your children will love, try this cool and refreshing summer blend,” recommends Edie D. of Logan, Utah. The impressive star design is simple to create with sweetened sour cream.

• 1 can (15 ounces) sliced pears, undrained
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 2 medium ripe bananas, cut into chunks
• 1/4 cup lemon juice
• 1 to 2 teaspoons grated orange peel
• 1/8 to 1/4 teaspoon ground coriander, optional
• 1/2 cup sour cream
• 2 tablespoons confectioners’ sugar

In a blender, combine the first seven ingredients; cover and process until smooth. Strain to remove seeds if desired. Chill until serving. Combine sour cream and sugar until smooth; place in a heavy-duty resealable plastic bag. Cut a small hole in a corner of bag. Pipe two thin concentric circles 1/2 in. apart on top of each bowl of soup. Beginning with the center circle, gently pull a toothpick through both circles toward outer edge. Wipe toothpick clean. Draw toothpick from outer edge of bowl back to center. Repeat to complete star pattern (see photo below left). Yield: 6 servings.

OLD GLORY DESSERT

Ready in 1 hour or less

Our home economists took advantage of convenient refrigerated cookie dough to create the crust for this fresh fruit pizza. Easily arranged berries give it an appealing patriotic appearance.

• 1 tube (18 ounces) refrigerated sugar cookie dough
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 3/4 cup confectioners’ sugar
• 4-1/2 teaspoons lemon juice
• 1/2 cup fresh blueberries
• 2 cups quartered fresh strawberries

Press cookie dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack. In a mixing bowl, beat cream cheese, sugar and lemon juice until smooth. Set aside 1/4 cup. Spread remaining cream cheese mixture over crust. Decorate with blueberries and strawberries to resemble a flag. Cut a small hole in a corner of a pastry or plastic bag. Insert star tip #16. Fill with reserved cream cheese mixture. Beginning in one corner, pipe stars in the spaces between the blueberries. Yield: 12-15 servings. Editor’s Note: 2 cups of any sugar cookie dough can be substituted for the refrigerated dough.

For more Memorial Day recipes, visit the Taste of Home Recipe Finder.

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Perk Up Pantry Items

CREATIVE COOKS know how to add extra touches to make pantry items taste “homemade” or use convenience foods in unexpected ways to speed up the preparation of a meal. Here are some family-tested suggestions:

Morning Meals. “I keep bulk dried cranberries on hand,” reports Beverly D. of Newcastle, California. “I sprinkle them over cereal and toss them into the batter when baking muffins and breads. They’re wonderful for snacking, too.”

“To give the glaze on coffee cakes or breakfast breads a boost, use flavored nondairy coffee creamers (such as amaretto or Irish cream) instead of milk,” suggests Dawn L. of Hatboro, Pennsylvania. “Mix just enough into confectioners’ sugar to achieve the right consistency and drizzle it over the top.”

Effortless Entrees. “I always have jars of Alfredo sauce, frozen ravioli and cooked crumbled bacon on hand so I can whip up a meal in minutes,” notes Cheryl N. of Canton, Georgia. “While the ravioli is cooking, I zap the sauce and some bacon in the microwave. Tossed with the pasta, this combination makes a special main dish for drop-in guests. I serve it with a salad, vegetable and frozen garlic bread for a tasty meal that doesn’t require a lot of time in the kitchen,” she adds.

“While camping, I wanted to make quick potato soup for our family,” recalls Sara B. of Safety Harbor, Florida. “So I bought a leek soup mix and beefed it up with some potatoes, carrots, celery and mushrooms. It was thick and flavorful,” she says. “Served with crusty French bread, it made a terrific one-pot meal.”

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Wake to Wonderful Waffles

FOR BREAKFAST, supper or snacktime, fluffy golden waffles are wonderful. With interesting ingredients and tempting toppings, these waffles suggested by field editors are sure to “iron” out the day’s rough spots in a tasty way.

HAWAIIAN WAFFLES

“I created this waffle recipe to recapture the memorable tropical tastes we enjoyed while visiting Hawaii,” explains Darlene M. of Stayton, Oregon.

• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup sugar
• 1/2 cup flaked coconut
• 1/2 cup light corn syrup
• 1/4 cup pineapple juice
• WAFFLES:
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 eggs, separated
• 1 cup milk
• 1/4 cup butter or margarine, melted
• 1 can (8 ounces) crushed pineapple, well drained
• 1/4 cup flaked coconut
• 1/4 cup chopped macadamia nuts
• Additional chopped macadamia nuts, toasted, optional

In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce begins to thicken; set aside. In a bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). Preheat waffle iron. Fill and bake according to manufacturer’s directions. Top with pineapple sauce and additional nuts if desired. Yield: 4 waffles.

STRAWBERRY-TOPPED WAFFLES
Topped with a sweet strawberry sauce, these tender from-scratch waffles will make a breakfast or brunch truly special. The recipe is from Sue M. of Galesburg, Illinois.

CHOCOLATE DESSERT WAFFLES
“The mild chocolate flavor and cake-like texture makes these waffles a delightful dessert,” reports Phalice A. of Spokane, Washington.

BACON AND CHIVE WAFFLES
These savory waffles are a deliciously different light supper, suggests Edie D. of Logan, Utah.

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

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Our “Thank You” Gift to You

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As always, you can use the keyword search to find recipes for ingredients you have or browse by categories like main dishes and desserts. Use the nutritional search to find healthy recipes or the time search for quick-to-fix dishes. Save your favorites in your own personal online recipe box!

Rely on our Recipe Finder for all your menu planning…and now enjoy exclusive features as our way of saying, “Thanks for being a loyal subscriber!” Visit the Recipe Finder today.

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Looking for Lighter Fare?

RHUBARB-TOPPED CHEESECAKE

“No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat,” says Ruth E. of Catonsville, Maryland.

• 3/4 cup graham cracker crumbs (about 10 squares)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons reduced-fat margarine, melted
• 2 packages (8 ounces each) light cream cheese, softened
• 3/4 cup sugar
• Egg substitute equivalent to 4 eggs
• 1 cup (8 ounces) nonfat vanilla yogurt
• 1/4 cup lemon juice
• 1 teaspoon grated lemon peel
• TOPPING:
• 3 cups diced fresh or frozen rhubarb
• 1 cup sugar
• 2 tablespoons plus 1/2 cup cold water, divided
• 1 tablespoon cornstarch
• Red food coloring, optional

In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Slowly add egg substitute; beat on low just until combined. Beat in the yogurt, lemon juice and peel just until combined. Pour over crust. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a saucepan, combine rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake. Yield: 12 servings.

Nutritional Analysis: One serving with 2 tablespoons topping equals 259 calories, 272 mg sodium, 14 mg cholesterol, 42 gm carbohydrate, 8 gm protein, 7 gm fat.
Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.

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

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