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=1854&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 - August 2006 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dear $$firstname$$, Greetings from the TASTE OF HOME Test Kitchen! There’s a little-known holiday coming up on August 8— “Sneak Some Zucchini Onto Your Neighbor’s Porch Night.” If you still have some leftovers after sharing this often-overabundant vegetable with friends, you’ll appreciate the recipes below to make delicious zucchini treats to use up that tasty vegetable. In this issue: --> Win a Dream Grill! --> Gadzooks! It’s Zucchini Time --> Easy Zucchini Tips --> Grill to Streamline Summer Meals --> Shortcuts Worth Sharing --> Looking for Lighter Fare? --> Find a Store of Uses ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Win a Dream Grill! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BACKYARD LIVING is fired up to find the best backyard grillers and needs your recipes! With three categories to enter, backyard grill masters are sure to find one that showcases their outdoor cooking talents. Visit BACKYARD LIVING for contest guidelines, prizes and entry information. http://www.backyardlivingmagazine.com/RD.asp?ID=159&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gadzooks! It’s Zucchini Time ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI RAISIN BREAD http://www.tasteofhome.com/RD.asp?ID=1874&pmcode=$$refurl-link$$ Billie H. of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. “Try slices of it toasted,” she suggests. 3/4 cup plus 2 tablespoons water (70° to 80°) 2 tablespoons butter or margarine, softened 1 cup shredded zucchini 2 tablespoons sugar 4-1/2 teaspoons nonfat dry milk powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 3-1/2 cups bread flour 2-1/2 teaspoons active dry yeast 1/2 cup raisins In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins. Yield: 1 loaf (about 1-1/2 pounds). MAKE-AHEAD SQUASH SOUP http://www.tasteofhome.com/RD.asp?ID=1877&pmcode=$$refurl-link$$ “I make a big batch of this soup when I have an abundance of zucchini from the garden,” writes Suzanne M. of Lyons, Georgia. “In winter, I just heat and serve it to be reminded of summer’s goodness.” SOUP BASE: 3 pounds zucchini, sliced 2 cups water 1 can (14-1/2 ounces) beef broth 1 cup chopped onion 1-1/2 teaspoons salt 1/8 teaspoon garlic powder ADDITIONAL INGREDIENTS (for each batch): 1 cup half-and-half cream Grated Parmesan cheese and crumbled cooked bacon, optional Combine soup base ingredients in a large kettle or Dutch oven; bring to a boil. Reduce heat; simmer for 20 minutes or until the zucchini is tender. Cool slightly. Puree in batches in a blender or food processor; cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months. To prepare soup: Thaw soup base in the refrigerator. Transfer to a saucepan. Add cream; cook and stir over medium heat until heated through. Garnish with Parmesan cheese and bacon if desired. Yield: 4 batches (8 cups total). For similar recipes, visit the TASTE OF HOME Recipe Finder. http://www.tasteofhome.com/RD.asp?ID=1890&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Zucchini Tips ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface, leaving a “puddle” upon thawing. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry. —TASTE OF HOME Test Kitchen “A bit of shredded zucchini added to a boxed brownie mix makes extra moist and tasty brownies,” suggests Kathy W. of Gansevoort, New York. “When I bake a loaf of zucchini bread, I substitute shredded carrots for a small portion of the zucchini,” explains Debra J. of Lewiston, Maine. “I first made it this way when I didn’t have enough zucchini, and now I get requests for it.” ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Save $50 per Person on Our Exciting Canadian Rockies Christmas in November Tour! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Imagine turning your holidays from stressful to successful as more than a dozen notable chefs, decorators and beverage fanciers inspire you with their creative trade secrets. It’s better than being in Santa’s workshop! You’ll learn... - Creative culinary tricks - Impressive holiday crafts - Easy decorating tips Hands-on-demonstrations include: - Seasonal specialty drinks - Holiday Food - Wonderful wine tasting It’ll all take place this November at Fairmont’s fabled four-star Jasper Park Lodge, set amid the beautiful snow-covered Canadian Rockies. Getting there will be equally grand as you travel aboard VIA Rail’s Vista-Dome streamliner, the Canadian—one of North America’s last great classic trains. Don’t miss out on this wonderful 9-day winter extravaganza. Plan now to join one of two departures: Nov. 2-10 or Nov. 9-17. For details visit: http://www.countrytours.com/rd.asp?id=1781&pmcode=$$refurl-link$$ Save $50 per person when you mention you’re a Taste of Home eNewsletter subscriber along with code TL27. Hurry! Offer Expires August 15, 2006. Offer cannot be combined with any other offers. Just call us toll-free at 1-800/344-6918 or reserve on-line at countrytours.com. http://www.countrytours.com/rd.asp?id=1781&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Grill to Streamline Summer Meals ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nothing saves time and rouses taste buds quite like grilled goods. That’s why we compiled a few of these summertime specialties into a made-in-minutes menu. The three rapid recipes will keep your kitchen cool and cut down on cleanup. BACON-WRAPPED CORN http://www.tasteofhome.com/RD.asp?ID=1878&pmcode=$$refurl-link$$ “After one bite of this grilled corn on the cob, you’ll never go back to your old ways of preparing it,” says Lori B. of Omaha, Nebraska. “The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue.” 8 large ears sweet corn, husks removed 8 bacon strips 2 tablespoons chili powder Wrap each ear of corn with a bacon strip; place each on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning. Grill, uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once. Yield: 8 servings. BEEF ’N’ PORK BURGERS http://www.tasteofhome.com/RD.asp?ID=1879&pmcode=$$refurl-link$$ Throw together mouth-watering burgers, which cook on the grill alongside the corn. “The combination of ground beef and pork is the secret behind these juicy burgers,” shares Sharon A., Wind Lake, Wisconsin. “The never-fail burgers are ideal for summer grilling, so I depend on them time and again. Everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers.” 4 bacon strips, diced 1 large onion, finely chopped 1 garlic clove, minced 1-1/2 cups soft bread crumbs 1 egg, beaten 1/2 cup water 1 tablespoon dried parsley flakes 2 to 3 teaspoons salt 1/4 teaspoon dried marjoram 1/4 teaspoon paprika 1/4 teaspoon pepper 1 pound ground beef 1 pound ground pork 8 hamburger buns, split and toasted Mayonnaise, lettuce leaves and tomato slices In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties. Grill, uncovered, over medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally. Serve on buns with mayonnaise, lettuce and tomato. Yield: 8 servings. LEMONADE SLUSH http://www.tasteofhome.com/RD.asp?ID=1880&pmcode=$$refurl-link$$ Cap off the meal with glasses of lemonade slush. “I used to make a similar beverage with orange juice concentrate, but I enjoy lemonade so much I use that,” says Tracy B. of Orem, Utah, “My family loved the results, and now I fix this lemon version all the time. Not only is the drink fast and refreshing, but it’s perfect at breakfast, after school or any time of the day.” 2/3 cup lemonade concentrate, partially thawed 1 cup milk 2/3 cup water 1 teaspoon vanilla extract Yellow food coloring, optional 12 ice cubes, crushed In a blender, combine lemonade concentrate, milk, water, vanilla and food coloring if desired; cover and process until blended. While processing, slowly add crushed ice. Process until slushy. Serve immediately. Nutrition Facts: One 3/4-cup serving (prepared with fat-free milk) equals 56 calories, trace fat (trace saturated fat), 1 mg cholesterol, 17 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fruit. Yield: 8 servings. For similar recipes, visit the TASTE OF HOME Recipe Finder. http://www.tasteofhome.com/RD.asp?ID=1890&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Shortcuts Worth Sharing ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 • 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 • 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 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Looking for Lighter Fare? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ZUCCHINI BEEF LASAGNA http://www.tasteofhome.com/RD.asp?ID=1881&pmcode=$$refurl-link$$ “This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser,” remarks Brenda T. of Newhall, California. 1 pound lean ground beef 2 garlic cloves, minced 2 cans (8 ounces each) no-salt-added tomato sauce 1/2 cup water 2 bay leaves 1 teaspoon minced fresh parsley 1 teaspoon Italian seasoning 1 package (16 ounces) lasagna noodles, cooked, rinsed and drained 1 cup fat-free cottage cheese 1 small zucchini, sliced and cooked 1 cup (8 ounces) reduced-fat sour cream In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half of the meat sauce and the zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting. Nutrition Facts: One serving equals 187 calories, 8 g fat (0 saturated fat), 21 mg cholesterol, 270 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat. Yield: 12 servings. For more light recipes, visit the TASTE OF HOME Recipe Finder and use the Nutritional Search option. http://www.tasteofhome.com/RD.asp?ID=1875&pmcode=$$refurl-link$$ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Find a Store of Uses ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ With this 56-piece set, food is just the beginning of what you can store in these see-through, nestled plastic containers. They’re also good for silverware, office supplies and workbench tools. Brightly colored lids seal tightly and make identification easy. You even get a pitcher for serving your favorite beverages! 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