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The Taste of Home Cookbook

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Plus, there are easy-to-follow reference charts and five indexes to make it a snap to locate just the right recipe. It’s a great go-to guide for your own kitchen, but it also makes a perfect gift for the beginning or experienced cook in your life. Find The Taste of Home Cookbook in stores nationwide or visit Country Store On-Line to order your copy today!

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Italian with an Alaskan Accent

WORKING as a cook in a remote fishing lodge, Evelyn G. of Kasilof, Alaska came up with a regional variation on a traditional Italian favorite—Alaskan Halibut Lasagna. It’s the centerpiece of the complete-meal menu below.

TOSSED ITALIAN SALAD

A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family’s favorite. As soon as the jar is empty, I make more. —Evelyn G., Kasilof, Alaska

• 6 tablespoons olive or vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon onion salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• Dash dried thyme
• 8 cups torn salad greens
• Sliced cucumbers, quartered cherry tomatoes and shredded carrot

In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat. Yield: 8-10 servings.

ALASKAN HALIBUT LASAGNA

I use tender, mild halibut that we catch in Cook’s Inlet near our home for this delectable white lasagna. Even “meat and potatoes lovers” compliment its great taste. You can substitute cod or chicken for the halibut if you like.

• 6 tablespoons butter or margarine, divided
• 1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups chicken broth
• 1 cup heavy whipping cream
• 8 ounces lasagna noodles, cooked and drained
• 2 cups (8 ounces) shredded Swiss cheese
• Minced fresh parsley, optional

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
Yield: 8 servings.

SOURDOUGH BREAD

This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the “starter” yeast mixture you stir up in advance. I was surprised at how easy it is!

• 1 package (1/4 ounce) active dry yeast
• 3-1/2 cups warm water (110° to 115°), divided
• 7 cups all-purpose flour, divided
• 1/4 cup nonfat dry milk powder
• 2 tablespoons butter or margarine, melted
• 2 tablespoons sugar
• 2 teaspoons salt
• Cornmeal

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a “yeasty” sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350° for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown. Yield: 2 loaves.

Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.

RHUBARB CUSTARD CAKE

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don’t bother! Of all the rhubarb desserts I’ve tried, this pudding cake is my No. 1 choice. It has old-fashioned appeal but is so simple to prepare.

• 1 package (18-1/4 ounces) yellow cake mix
• 4 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings .

For similar recipes, visit the Taste of Home Recipe Finder.

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Give Leftovers a Lift

Macaroni Miracle. “My brother requested macaroni and cheese frequently when we were kids,” recalls Elsie E. of Terre Haute, Indiana. “The next day, Mother would heat the leftovers with a can of tomatoes and a bit of chili powder. I still enjoy this entree.”

Broccoli Stem Saver. “Instead of discarding broccoli stems, I save them to serve later,” reports Jo A. of DePere, Wisconsin. “I slice them into strips, cut carrots the same size and cook them together for a colorful, nutritious and delicious side dish.”

Fruit Fixer. “I put leftover pieces of fruit into ice cube trays with water and freeze them,” relates Patricia R. of Squantum, Massachusetts. “They’re so pretty and tasty in glasses of water, soda or juice.”

Chili Stretcher. Monique P. of Arden, Ontario tucks leftover chili into taco shells, then adds sour cream, shredded cheese and tomatoes for a tempting taco supper.

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Looking for Lighter Fare?

WHOLE WHEAT VEGGIE PIZZA

“A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course,” relates Denise W. of Red Lodge, Montana.

• 2-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup warm water (120° to 130°)
• 2 tablespoons olive or vegetable oil
• SAUCE:
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons Italian seasoning
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• TOPPINGS:
• 1 cup chopped zucchini
• 1 cup sliced fresh mushrooms
• 1/4 cup each chopped onion, sweet red and green pepper
• 1 teaspoon olive or vegetable oil
• 1-1/4 cups shredded reduced-fat mozzarella cheese

In a mixing bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide in half; roll each portion into a 12-in. circle. Transfer to greased 12-in. pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned.

Combine sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, 15-18 minutes, stirring occasionally. In a skillet, saute vegetables in oil until tender. Spread each pizza with 1 cup sauce (refrigerate the remaining sauce for another use). Sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted.

Nutrition Facts: One slice equals 179 calories, 5 g fat (0 saturated fat), 5 mg cholesterol, 203 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein.
Diabetic Exchanges: 12 vegetable, 1-1/2 starch, 1/2 fat.
Yield: 2 pizzas (6 slices each).

BUTTERSCOTCH PARFAITS

These yummy parfaits are impossible to turn down. You can also change the pudding flavor to suit your taste. —Judi K., Nebraska City, Nebraska

• 2 cups cold milk
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 18 vanilla wafers, coarsely crushed
• 1 carton (8 ounces) frozen whipped topping, thawed
• 6 maraschino cherries, optional

In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving.

Nutrition Facts: One serving (prepared with skim milk, instant sugar-free pudding mix and light whipped topping and without cherries) equals 194 calories, 7 g fat (0 saturated fat), 2 mg cholesterol, 289 mg sodium, 25 g carbohydrate, 0 fiber, 4 g protein.
Diabetic Exchanges: 2 starch, 1/2 fat.
Yield: 6 servings.

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

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