NOTE--To see an on-line version of this newsletter, copy this link and paste it into your web browser: http://www.tasteofhome.com/rd.asp?id=1419&firstname=$$firstname$$&emailaddress=$$email$$&refurl=$$refurl-link$$ Please do not reply to this email. If you have questions or wish to unsubscribe, see the instructions at the bottom of this email. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ TASTE OF HOME Newsletter - June 2006 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dear $$firstname$$, Greetings from the TASTE OF HOME Test Kitchen! Summer is fast approaching, which means we’ll soon be enjoying Father’s Day, family gatherings, reunions, graduations and other get-togethers. With that in mind, we’ve included a meal that makes a great addition to a potluck buffet. There are also potluck tips and other fun summer treats. In this issue: --> FREE Newsletter Saves Time, Money! --> Useful Potluck Tips --> Fantastic Family Feast --> Help Choose Our Next Cover! --> Put These Ideas on Ice --> Looking for Lighter Fare? --> We’ve Got Your Next Picnic Covered ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 http://www.tasteofhome.com/RD.asp?ID=1414&pmcode=$$refurl-link$$ or Sign up now!! http://www.tasteofhome.com/RD.asp?ID=1415&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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: http://www.tasteofhome.com/RD.asp?ID=1431&pmcode=$$refurl-link$$ Advertisement ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Loving Cooknik(TM)! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "I am really loving Cooknik(TM), singing the praises to my friends. We never grab take-out because we don't know what to cook for supper, never!" Tricia Cooknik™ delivers 5 easy-to-cook menus to your email inbox weekly. Subscribe now! http://www.tasteofhome.com/rd.asp?id=1434&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 http://www.tasteofhome.com/RD.asp?ID=1423&pmcode=$$refurl-link$$ 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 http://www.tasteofhome.com/RD.asp?ID=1424&pmcode=$$refurl-link$$ 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 http://www.tasteofhome.com/RD.asp?ID=1425&pmcode=$$refurl-link$$ 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 http://www.tasteofhome.com/RD.asp?ID=1426&pmcode=$$refurl-link$$ 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: http://www.tasteofhome.com/RD.asp?ID=1432&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ “Yule” Love These Savings! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ $50.00 OFF per person http://www.countrytours.com/rd.asp?id=1694&pmcode=$$refurl-link$$ As a valued subscriber of the TASTE OF HOME newsletter, you’re entitled to a special travel savings of $50 off per person when you book by June 16. So if you’re looking for a fun-filled way to kick off the holidays, the friendly folks at World Wide Country Tours have your ticket to merriment: Macy’s Thanksgiving Day Parade’s larger-than-life balloons... http://www.countrytours.com/rd.asp?id=1695&pmcode=$$refurl-link$$ the Rose Parade’s lavish floats... http://www.countrytours.com/rd.asp?id=1696&pmcode=$$refurl-link$$ the Biltmore Estate’s treasure-filled rooms... http://www.countrytours.com/rd.asp?id=1697&pmcode=$$refurl-link$$ the Canadian Rockies’ breathtaking scenery! http://www.countrytours.com/rd.asp?id=1698&pmcode=$$refurl-link$$ Each trip is sure to put you in a festive frame of mind! Visit our website for a complete lineup of magical holiday destinations. Be sure to use Promotion Code TL25 to claim your special subscriber travel savings. Don’t delay! Savings end June 16. Offer cannot be combined with any other offers. Exclusive Tour Operator of TASTE OF HOME Magazine 1-800/344-6918 5939 Country Lane, Greendale WI 53129-1429 http://www.countrytours.com/rd.asp?id=1694&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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, visit: http://www.tasteofhome.com/RD.asp?ID=1429&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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: http://www.tasteofhome.com/RD.asp?ID=1430&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Looking for Lighter Fare? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ VEGGIE POCKETS http://www.tasteofhome.com/RD.asp?ID=1427&pmcode=$$refurl-link$$ 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 http://www.tasteofhome.com/RD.asp?ID=1428&pmcode=$$refurl-link$$ “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. http://www.tasteofhome.com/RD.asp?ID=1416&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We’ve Got Your Next Picnic Covered ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INSECTS won’t ruin your picnic when you protect your food with these colorful covers. Made of see-through nylon mesh with wire frames, they fold flat for easy storage. Set of three includes 12-1/2-, 15- and 17-inch diameter covers. 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