Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchen. With one major holiday behind us, it’s time to look forward to the next one!

Holiday shopping can take up a lot of your time, so you’ll appreciate the recipes shared in this month’s newsletter—all can be prepared in under 30 minutes. (Most of them can be on the table in that time, too). That includes a lighter meal with Festive Pork or the quick and “centsible” meal featuring Mock Lobster. Happy Holidays!

P.S. The holidays will be here before you know it! This year, give gifts that are truly tasteful—subscriptions to Taste of Home or Taste of Home’s Simple & Delicious. Order now and take advantage of our great low gift rate!

• Making Christmas Light
• Kitchen Tips
• Bonus 30-Minute Recipes
• Time-Saving Sweets
• This Christmas, You’re Covered!

Making Christmas Light

This quick and easy meal is also a little lighter. Slices of Festive Pork are dressed up in a tangy sauce. The pretty sauce in this recipe from Marilyn P. of Woodburn, Oregon gives the pork a mouth-watering Yuletide touch. Creamy Green Beans is a satisfying side-dish casserole with a slightly sweet-and-sour flavor. It's a favorite for the holidays and anytime for Lynn H. of North Liberty, Iowa. Graham cracker crumbs, pudding mix and crushed pineapple give Sugar-Free Pineapple Pie just the right amount of sweetness. Ethel Lou H. of Mayfield, Kentucky says it’s also easy to double the recipe for a crowd.

FESTIVE PORK

• 1 pork tenderloin (3/4 pound), trimmed
• 1 tablespoon olive or vegetable oil
• 1/2 cup reduced-sodium beef broth, divided
• 2 tablespoons dried cranberries
• 1-1/2 teaspoons Dijon mustard
• 1 tablespoon orange juice concentrate
• 1 teaspoon cornstarch

Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. Brown in oil in a skillet over medium heat. Add 1/4 cup of beef broth; cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over pork. Yield: 4 servings.

Nutrition Facts: One serving equals 162 calories, 7 g fat (0 saturated fat), 50 mg cholesterol, 92 mg sodium, 5 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

CREAMY GREEN BEANS

• 2 cups frozen French-style green beans
• 1 tablespoon chopped onion
• 1 tablespoon reduced-fat margarine
• 1 tablespoon all-purpose flour
• 1/2 cup fat-free plain yogurt
• Pepper to taste
• 1/4 cup shredded reduced-fat process American cheese

Place beans in a microwave-safe baking dish; microwave on high for 4-5 minutes or until tender. Set aside.

In a saucepan, saute onion in margarine for 1 minute. Stir in flour until smooth; cook and stir for 1 minute. Stir in yogurt. Add beans and pepper. Top with cheese and let stand until melted. Yield: 4 servings.

Nutrition Facts: One 1/2-cup serving equals 70 calories, 3 g fat (0 saturated fat), 4 mg cholesterol, 162 mg sodium, 8 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

SUGAR-FREE PINEAPPLE PIE

• 1 cup crushed graham cracker crumbs
• 1/2 cup margarine, melted
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 cup (8 ounces) fat-free sour cream
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• Sugar substitute equivalent to 2 teaspoons sugar

Combine crumbs and margarine; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours. Yield: 8 servings.

Nutrition Facts: 1 slice equals 212 calories, 9 g fat (0 saturated fat), 0 cholesterol, 322 mg sodium, 24 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.

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Kitchen Tips

• Bring eggs you plan to bake with to room temperature by letting them sit out for 20-30 minutes before using. My baked goods rise higher when I do this. —Lois S., LeClaire, Iowa
• A pastry blender is an excellent tool for mashing bananas. —Judy S., Carrollton, Texas
• When I make snack mixes, I package them for gift giving in resealable plastic bags that have a Christmas print on them. I also include the recipe in each bag. —Carol M., Yorkville, Illinois
• I save empty nut cans during the year and attach Christmas wrapping paper to the outside. They are perfect to put my homemade sugared nuts in for a gift. —Betty C., Alverton, Pennsylvania
• Baby food jars are often the ideal size for spice mixes and sauces. If you know of someone who has a baby, ask them to save jars for you. —Amy K., Hutchinson, Minnesota
• When I cook up popcorn balls, I sometimes stir a tablespoon of red or green dry gelatin into the hot syrup before adding the popcorn. The end result is so festive! —Alyce W., Pembina, North Dakota

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Bonus 30-Minute Recipes

In case you’re in pinch this month, these 30-minute recipes can be ready in a hurry when that’s all the time you’ve got! First, we start with a complete meal from Gloria J. of Loveland, Ohio:

MOCK LOBSTER

Made with more economical cod or haddock fillets, this dish tastes like you spent big bucks.

Yield: 4-6 servings.

BROCCOLI CAULIFLOWER CASSEROLE

Here's a tasty way to dress up plain broccoli and cauliflower. The cheese sauce and french-fried onion topping is irresistible. Even those who don't normally care for these vegetables will finish off big helpings.

Yield: 4-6 servings.

PUMPKIN PUDDING

This dessert is so simple to make, but my family enjoys it because it tastes great.

Yield: 4-6 servings.

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Time-Saving Sweets

SHORTBREAD

These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family. —Mrs. Allen S., Camdeton, Missouri

Yield: 5 dozen cookies.

PEANUT BUTTER FUDGE

This is a favorite “never fail” recipe that’s quick as well as delicious. —Eleanore P., Fort Atkinson, Wisconsin

Yield: 1-3/4 pounds.

GRANDMA’S CHRISTMAS BRITTLE

Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe. —Karen G., Sumas, Washington

Yield: about 2-1/2 pounds.

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