Dear $$firstname$$,

FREE Newsletter Saves Time, Money!

OUR new weekly Menu$aver newsletter features great recipes and useful tips, plus real money-saving coupons you can print and redeem at supermarkets nationwide. Sent right to your in-box each week, Menu$aver will help make your menu planning easier and more economical! See a sample newsletter or Sign up now!!

top

Useful Potluck Tips

PLANNING a potluck? Consider these time-saving ideas from fellow readers:

When I’m in a rush to fix a cold pasta salad for a gathering, I add several ice cubes to the noodles in the colander after draining them. I gently stir until the ice is melted and the noodles are chilled and ready to use. —Joan G., Morgantown, West Virginia

A cooled pan of brownies or bars can be ready to serve in short order by making slices with a pizza cutter instead of a knife. —Gloria K., Redwood City, California

Don’t discard the empty plastic cups from snack-size yogurt and pudding. Wash them, fill with punch and freeze. Later, use these large ice cubes to chill a punch. They last longer than standard-size cubes and don’t dilute your beverage. —Dorothy S., El Dorado, Arkansas

Looking for more tips? Visit Taste of Home.

top

Fantastic Family Feast

TREAT your family to a delicious meal or serve up a crowd for any summer gathering. 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.”

SLOW-COOKED SHORT RIBS

Smothered in a mouth-watering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook—after everything is combined, the slow cooker does all the work. —Pam H., Medina, Ohio

• 2/3 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 4 to 4-1/2 pounds boneless beef short ribs
• 1/4 to 1/3 cup butter
• 1 large onion, chopped
• 1-1/2 cups beef broth
• 3/4 cup red wine vinegar
• 3/4 cup packed brown sugar
• 1/2 cup chili sauce
• 1/3 cup ketchup
• 1/3 cup Worcestershire sauce
• 5 garlic cloves, minced
• 1-1/2 teaspoons chili powder

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender. Yield: 12 servings.

RAVE-REVIEW POTATO SALAD

My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested. —Dorothy B., Carver, Massachusetts

• 10 medium red potatoes, peeled
• 1/3 cup chopped chives
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 2 tablespoons grated onion
• 1-1/2 teaspoons salt, optional
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green pepper or cucumber

Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours.

In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad. Yield: 12 servings.

REFRIGERATOR CUCUMBER SLICES

My family can never get enough of these sweet cucumber slices in the summer. They’re crunchy, delicious and simple to make. At picnics or potlucks, I bring a big batch—folks tend to come back for more. —Denise B., Jameson, Missouri

• 4 pounds cucumbers (about 6 large), cut into 1/4-inch slices
• 3 medium onions, cut into 1/8-inch slices
• 3 cups sugar
• 3 cups cider vinegar
• 4 teaspoons canning/pickling salt
• 1-1/2 teaspoons mustard seed
• 1/2 teaspoon alum

In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yield: about 2-1/2 quarts.

FROSTED BANANA BARS

I make these moist bars whenever I have ripe bananas on hand, then store them in the freezer to share later at a potluck. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie K., Marion, Iowa

• 1/2 cup butter or margarine, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 medium ripe bananas, mashed (about 1 cup)
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla extract
• 3-3/4 to 4 cups confectioners’ sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

For more family fare recipes, visit the Taste of Home Recipe Finder .

top

Help Choose our Next Cover!

THE PHOTO you select will appear on the cover of the August/September issue of Taste of Home. To view the choices and vote, click here.

top

Put These Ideas on Ice

To simplify preparation of stir-fries, I cook two or three meals’ worth of diced chicken, pork or beef in store-bought stir-fry sauce. I freeze the cooked meat and sauce in meal-sized portions. Then when I want to serve a stir-fry, it’s a snap to remove the meat from the freezer, toss it in a skillet with fresh vegetables and cook the tasty combo. —Amanda S., Cincinnati, Ohio

I buy big loaves of French bread from the supermarket bakery and keep them in my freezer. When I need a few slices to make garlic bread for supper, I take out the loaf and slice off what I need and put the rest back in the freezer. Because the bread is frozen, it slices cleanly without mashing the rest of the loaf, and the frozen slices take just minutes to thaw. Best of all, I don’t have to worry about using up the remaining loaf before it gets stale. — Janet T., Osceola, Missouri

For more cool ideas , visit Taste of Home.

top

Looking for Lighter Fare?

VEGGIE POCKETS

EVEN her five children enjoy the crunchy vegetable filling in these handy meatless sandwiches, says June B. of Weston, Idaho. “It’s a great way to use a variety of garden produce.”

• 3 medium onions, thinly sliced
• 2 tablespoons vegetable oil
• 2 tablespoons barbecue sauce
• 4 cups broccoli florets, cooked and drained
• 2 cups cauliflowerets, cooked and drained
• 1/4 cup reduced-fat mayonnaise
• 1/2 cup each grated carrot, red cabbage and yellow summer squash
• 6 pita breads (6 inches), halved and warmed
• 2 cups shredded lettuce

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture. Yield: 12 servings.

Nutritional Analysis: One serving equals 143 calories, 4 g fat (0 saturated fat), 1 mg cholesterol, 218 mg sodium, 24 g carbohydrate, 0 fiber, 4 g protein.

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

YOGURT ICE POPS

“Fresh-tasting and fun, these strawberry ice pops get smooth, creamy goodness from yogurt,” reports Pat M. of Sanford, Manitoba.

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

top