Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchen. This month’s newsletter features a fun idea to make Father’s Day special—puff pancakes! With sweet or savory fillings, puff pancakes make for a delicious and interesting treat. You can also enjoy a Meal Made for Two or the lighter recipes shared below.

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."

• In this issue:
• Meal Made for Two
• Potato Salad Tips
• Watch What's New!
• Dutch Baby Basics
• Looking for Lighter Fare?

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Meal Idea for Two

This meal-for-two features Old-Fashioned Potato Salad from Mary Elizabeth Martucci of South Bend, Indiana. "The secret to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture," says Mary Elizabeth. "My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert!"

Pair that with Crisp Marinated Cukes, a delicious favorite from Kathy Wallace of Madison, Tennessee. She takes this dish to many different gatherings and often gets requests for the recipe.

Italian Beef Sandwiches make a fine main course. "Everyone enjoys these hearty, tasty sandwiches that can be made for two—or any size group," says Margery Bryan of Royal City, Washington.

Nothing says summer like strawberries. Try them in Strawberry Biscuit Shortcake from Elaine Gagnon of Pawtucket, Rhode Island. "Mom served biscuits plain for breakfast and dinner, especially when we had stew or baked beans," says Elaine. "My favorite was when she served them like this—topped with fresh strawberries and whipped cream!"

OLD-FASHIONED POTATO SALAD

• 3 medium red potatoes, peeled and cubed (about 2 cups)
• 1/2 cup mayonnaise
• 2 teaspoons sweet pickle relish
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped carrots
• 2 tablespoons chopped celery
• 2 tablespoons chopped red onion
• 2 hard-cooked eggs, chopped
• 1/8 teaspoon paprika

Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving. Yield: 2 servings.

For more potato salad recipes, visit the Taste of Home Recipe Finder.

CRISP MARINATED CUKES

• 1/2 cup sugar
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon celery seed
• 2 cups sliced cucumbers
• 1/4 cup sliced onions

In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight. Yield: 2 servings.

For more cucumber salad recipes, visit the Taste of Home Recipe Finder.

ITALIAN BEEF SANDWICHES

• 3 garlic cloves, divided
• 2 cups beef broth
• 1/2 teaspoon dried oregano, divided
• 1 small onion, sliced
• 1 small green pepper, cut into strips
• 1 tablespoon vegetable oil
• 2 beef tip or sandwich steaks (1/4 inch thick)
• 2 Italian rolls, split

Cut one garlic clove in half; place in a saucepan. Add broth and 1/4 teaspoon oregano; cook over medium-low heat for 10 minutes. Discard garlic clove. Remove broth from the heat and set aside. Mince remaining garlic; place in a skillet. Add the onion, green pepper, oil and remaining oregano; cook and stir over medium heat until crisp-tender. Remove vegetables and keep warm. Add meat to the skillet; cook over medium heat until browned on both sides. Add reserved broth; simmer for 10-12 minutes or until meat is tender. To serve, brush cut sides of rolls with some of the broth; top with meat and vegetables. Yield: 2 servings.

Nutrition Facts: One serving (prepared with low-sodium broth) equals 331 calories, 341 mg sodium, 58 mg cholesterol, 32 g carbohydrate, 27 g protein, 10 g fat. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

For more beef sandwich recipes, visit the Taste of Home Recipe Finder.

STRAWBERRY BISCUIT SHORTCAKE

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon shortening
• 4 tablespoons milk, divided
• Fresh strawberries and whipped cream

In a bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons of milk until a thick batter forms. Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. Bake at 375° for 14-16 minutes or until golden brown. Layer biscuits with berries and whipped cream in small bowls or on dessert plates. Yield: 2 servings.

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

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Potato Salad Tips

• I add crumbled cooked bacon and stuffed olives to my favorite potato salad. It's, oh, so good. —Karla H., Lenox, Massachusetts
• To give potato salad zip, I stir in prepared horseradish, grated Parmesan cheese and a few drops of hot pepper sauce. —Allen R., Diboll, Texas.
• Whenever I need fresh minced onion in a recipe, I use my cabbage grater. It also works great on hard-boiled eggs for egg salad or potato salad. —Jane Y., Toledo, Ohio
• I mix a tad of prepared horseradish sauce with the mayonnaise I use to dress my potato salad. —Carolyn S., Windsor Heights, Iowa.
• I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad. They absorb the spices and give the potato salad a tangy "New Orleans" flavor. —Beth H., Boulder, Colorado
• To fix an extra-large batch of potato salad, I first mix all of the ingredients except the potatoes into the dressing. Then I stir a third of the potatoes with a third of the dressing and transfer that portion to a serving bowl. Repeat until all potatoes are coated. The potato slices stay intact since they're not overmixed. —Jessie S., Santa Barbara, California
• Our family doesn't like raw celery in recipes for chicken salad or potato salad. So I substitute the same amount of chopped water chestnuts. They provide bulk, crunch and a mild flavor that we prefer. —Laurene E., Dover, Delaware

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Watch What’s New!

We've added some short how-to videos on tasteofhome.com. You'll find recipe ideas, decorating tips and more. For example, if you're making the Old-Fashioned Potato Salad from this issue, check out this helpful video about making potato salad!

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Dutch Baby Basics

If you want to try something different this Father’s Day, serve up a Dutch Baby or puff pancake. Whether it is baked in a skillet or pie plate, it rises wonderfully high and light. But be sure to serve a Dutch Baby immediately, since it will deflate in a matter of minutes.

You can make a Dutch Baby recipe without an ovenproof skillet. Try using a 9-inch pie plate or four 8-ounce custard cups. Bake the Dutch Baby in a 9-inch pie plate for about 20-25 minutes. In each custard cup, use 1-1/2 teaspoons of butter and 1/2 cup of batter. Place the custard cups on a baking sheet to make transporting them to and from the oven easier. Bake in custard cups for about 15 minutes.

For more puff pancake recipes, visit the Taste of Home Recipe Finder.

APPLE-HONEY DUTCH BABY
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the honey and apple filling is yummy! —Kathy Fleming, Lisle, Illinois
Yield: 4 servings.

TURKEY PUFF PANCAKE
Your family is sure to say "Wow!" when you present them with this puff pancake that rises so high and browns so beautifully. I sometimes add water chestnuts for crunch. —Patricia Millmann, Wauwatosa, Wisconsin
Yield: 4-6 servings.

SAUSAGE-PEACH PUFF PANCAKE
My husband is not a big sweets eater, but he often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage. It's a nice combination. —Nicole Clayton, Las Vegas, Nevada
Yield: 4-6 servings.

CHOCOLATE CHIP DUTCH BABY
I modified a traditional Dutch Baby recipe given to me by a friend to come up with this version my family thinks is terrific. You can try it with apples or other favorite fruit. —Mary Thompson, Faribault, Minnesota
Yield: 4 servings.

Nutrition Facts: 1 piece equals 313 calories, 17 g fat (10 g saturated fat), 144 mg cholesterol, 140 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.

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Looking for Lighter Fare?

For a tasty, light meal, try Grilled Pork with Hot Mustard and Almond Broccoli Stir-Fry.

"I love Chinese food, and Grilled Pork with Hot Mustard is one of my favorites," says Kyle Spencer of Havre, Montana. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.

The broccoli retains its lovely green color when stir-fried, so Almond Broccoli Stir-Fry is not only easy to make but pretty to serve. "The almonds add a nutty crunch that everyone really likes," says Margery Bryan of Moses Lake, Washington.

GRILLED PORK WITH HOT MUSTARD

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons dry red wine or chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 2 pork tenderloins (3/4 pound each)
• HOT MUSTARD:
• 1/4 cup Dijon mustard
• 1 tablespoon honey
• 1 teaspoon prepared horseradish
• 2 teaspoons sesame seeds, toasted

In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Yield: 6 servings.

Nutrition Facts: One serving (4 ounces) equals 197 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 408 mg sodium, 6 g carbohydrate, 0.55 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

For more grilled pork recipes, visit the Taste of Home Recipe Finder.

ALMOND BROCCOLI STIR-FRY

• 10 cups broccoli florets
• 2 tablespoons canola oil
• 2 to 3 garlic cloves, minced
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sugar
• 1/2 teaspoon ground ginger
• 2 teaspoons lemon juice
• 1/2 cup chopped almonds, toasted

In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds. Yield: 8 servings.

Nutrition Facts: One serving (3/4 cup) equals 132 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 333 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

For more veggie stir-fry recipes, visit the Taste of Home Recipe Finder.

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