Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
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Potluck Pointers<br />
✦ When making a taco salad, add the<br />
dressing,meat,cheese and tortilla chips<br />
just before serving.This will keep the<br />
salad <strong>from</strong> wilting, and the chips will<br />
stay crunchy. —Lisa <strong>Home</strong>r<br />
Avon, New York<br />
Grand<br />
Prize<br />
✦ I always like to precut cheesecake by<br />
dipping the knife into hot water and<br />
wiping it on a paper towel before making<br />
another cut. —Rick Peters<br />
Manson, Iowa<br />
✦ Stuffed peppers are my specialty for<br />
fall potlucks. So, in the summer, when<br />
peppers are abundant,I freeze them.To<br />
prepare the peppers for freezing,wash<br />
well;remove seeds and stem.Blanch for<br />
3 minutes; drain well and freeze on a<br />
waxed paper-lined cookie sheet. Once<br />
frozen, place them in plastic freezer<br />
bags and enjoy them all fall and winter<br />
long.<br />
—Ruth Johnson<br />
Albuquerque, New Mexico<br />
Creamy potato bake<br />
rates with judges!<br />
✦ I like to use chopsticks as an alternative<br />
to sharp-pointed wooden skewers.<br />
—Shannon Abdollmohammadi<br />
Woodinville, Washington<br />
✦ When I transport hot dishes, I use a<br />
gym bag or a bag large enough to hold<br />
a 13- by 9-inch dish. I wrap the dish in<br />
newspaper,then line the bag with a large<br />
bath towel and wrap the towel around<br />
the dish. Everything stays warm, and it<br />
is easy to transport. —Virginia Lytle<br />
Salem, Wisconsin<br />
✦ Whenever you’re bringing a stew,<br />
soup or chili to a potluck, you’ll find it<br />
can be easily transported in a 5-quart<br />
slow cooker. —Charlene Spelock<br />
Apollo, Pennsylvania<br />
✦ Whenever I’m asked to bring a<br />
punch to a potluck, I pack all of the ingredients<br />
I need in a cooler and assemble<br />
the drink there. —Susan Freebury<br />
Wilton, North Dakota<br />
✦ It’s easy to cut canned potatoes in<br />
perfect sizes for a breakfast casserole. I<br />
use my egg slicer! —Valerie Giebeig<br />
Tallahassee, Florida<br />
Mashed potatoes never tasted so<br />
good! That’s what our taste-testers concluded<br />
when they sampled Joan McCulloch’s<br />
cheesy Duo Tater Bake.This family<br />
favorite was awarded the $500 Grand<br />
Prize in our recent “Potluck Pleasers”<br />
recipe contest.<br />
Joan’s satisfying side dish had our<br />
judges asking for seconds.Flavored with<br />
cheese, sour cream and seasoned cream<br />
cheese, the delightful blend of sweet<br />
potatoes and russet or Yukon Gold potatoes<br />
almost melts in your mouth.<br />
“I have made this potato bake only<br />
four times for family dinners, and everyone<br />
loved it,”she says <strong>from</strong> her home in<br />
Abbotsford, British Columbia.A widow,<br />
Joan has three grown sons and four<br />
grandchildren.<br />
“I got the recipe <strong>from</strong> my sister in Winnipeg,<br />
Manitoba, who got it <strong>from</strong> our<br />
niece,” she notes.“I added the chopped<br />
green onions on top for both taste and<br />
presentation.”<br />
Holiday Favorite<br />
Joan has served the potatoes for Easter,Thanksgiving<br />
and Christmas, but<br />
they’re perfect for any occasion.<br />
“My family gets together with my sister<br />
and her family for holiday meals and<br />
for barbecues in the summer. My sister<br />
and I do most of the cooking,”Joan says.<br />
In addition to her prize-winning<br />
recipe, Joan likes to prepare cabbage<br />
rolls,pasta salad,shish kabobs and pierogies<br />
for family dinners, showers and<br />
birthday celebrations.<br />
“My Indonesian shish kabobs used to<br />
be everyone’s favorite, but now it’s the<br />
Duo Tater Bake,” she says.<br />
“I just love to cook and bake.When I<br />
was 17, I worked in a drugstore luncheonette.The<br />
cook there would not share<br />
her recipes with anyone, so when I was<br />
helper of the day, I’d memorize the<br />
recipes and write them in a notebook.<br />
“Later, I scoured cookbooks and magazines<br />
like Taste of <strong>Home</strong> (my favorite)<br />
and watched cooking shows. I also collected<br />
recipes <strong>from</strong> friends and family.”<br />
When Joan got her niece’s recipe for<br />
Duo Tater Bake,she didn’t know it would<br />
be worth its weight in (Yukon) gold!<br />
Win Cash! Like Joan, each issue’s<br />
Grand Prize winner is awarded $500<br />
in cash. Turn to page 43 to learn how<br />
you can enter Taste of <strong>Home</strong>’s next<br />
national recipe contest…and get your<br />
chance at the top prize!<br />
26 Taste of <strong>Home</strong> • August/September 2007