Taste of Home - October/November 2006 - Doridro

OCTOBER/NOVEMBER 2006$3.99 U.S./$4.99 CanadaTurkeyand... All theEdited by a thousand country cooks!Trimmings!

October/November 200619 Cooking forOne or Two24 Meat Loaf andMeatballs Winners22 Harvest Theme PartyServed onOur Cover...Rustic Squash Tarts .......7Turkey withApple Stuffing...............8Butternut SquashCake Roll ...................53Features5 ...And Allthe TrimmingsA savory sideboard ofThanksgiving dishes10 Parade ofHoliday PiesLuscious choices for yourcelebrations16 Halloween FunSpooktacular treats and trims22 Harvest Theme PartyCasual menu of autumn flavors24 Meat Loaf andMeatballs ContestWinning entries from a hearty field59 Wild for VenisonRecipes showcase hunters’ reward60 Dollar-Wise DinnerA filling meal for $1.99 a plate!

DepartmentsOur Family’s Favorite Grace 9Meet Our Contest Winner 26New Recipe Contest 43Touring Country Kitchens 44Does Anyone Have…? 51Ask Our Test Kitchen Team 61Stirring Comments 625 ...And All the Trimmings1,000 Taste of HomeField Editors 63Here’s Part of Our Staff 6360 Budget MealTed’s Toothpick Contest 65Halloween Fun ContestHonorable Mentions 66Recipe Index 6716 Halloween Fun Contest59 Wild for VenisonMore Recipes13 Potluck PleasersEasy-to-take entrees and more14 Editor’s Favorite MealShe spruces up leftover turkey19 Cooking for One or TwoEnjoy a downsized squash supper20 My Mom’s Best MealSpecial-day salmon dinner24 Clip & Keep Recipe CardsA selection of menu-making dishes46 Good Food That’sGood for YouEat up and slim down deliciously48 A Complete Mealin MinutesSoup, salad, sandwich in a jiffy52 Just DessertsFitting finales for fall meals56 Super Snacks & AppetizersDig into some fun finger foods10 Parade of Holiday Pies20 My Mom’s Best Meal

Table TalkEnjoying fabulous food with family and friends makes Thanksgiving a treasuredholiday, as this issue so deliciously reflects. But let’s not get too far ahead ofourselves—first comes Halloween!• Our Halloween Fun Contest brought in plenty of spooky snacks and eerie tabletrims (p. 16) from readers. Don’t be scared—they’re not very tricky to make.• It’s “all the trimmings”that help make a Thanksgiving dinner outstanding.Checkout the scrumptious side dishes (p. 5, opposite) and holiday pies (p. 10) thatcan add fresh appeal to your special meal.• Meat loaf and meatballs are at their finest in winning recipes from our big nationalrecipe contest (p. 24).“Down-home”never tasted so good!Our Meatball “High Rollers”The TOH Test Kitchen was on a roll preparing the most promising“Meat Loaf and Meatballs”contest entries.Our cooks rolled a grand totalof 827 meatballs in the course of the judging! Jackie Josetti,one of ourfreelance home economists, took top honors, making 240 meatballs!A “Taste of Home” for Our Troops“A lot of military men and women, especially in Iraq, come fromour town of Holliston, Massachusetts,” writes Jacqueline Dellicker.“People are forever asking me (I’m the town clerk) for ideas of whatto send.With the holidays coming up, could Taste of Home suggestsome recipes that would be good for packing and shipping?”We’re happy to help out! Drop, refrigerator and sandwich cookies are fairly sturdyand travel well. To keep the cookies fresh and intact, wrap them in bundles oftwo (back-to-back for drop cookies) with plastic wrap. For suitable recipes likeSpumoni Slices (above right) and Cinnamon Crackle Cookies, plus tips about containersand packing, go to www.tasteofhome.com.Military Thanksgiving Carves MemoriesReader Diane Whitson of Limestone,Tennessee shared this memory so fittingfor the season: “On Thanksgiving 1989, my husband and I were both in theArmy, newly stationed in West Germany. We had invited a couple of soldiersfrom my husband’s unit to come for dinner.It was my first time cooking Thanksgivingdinner, and I was not really sure how much to cook for four people.“I cooked a ham and a turkey and all the fixings,” Diane recalls.“We hadenough food, literally, to feed an army. So I told my husband to go to the barracksand bring home any soldier who did not have somewhere to go.We musthave fed 30 that day, eating in shifts because I didn’t have enough plates and silverwareto serve everyone at once. It was an experience that I will treasure forever.”Sign Up for Taste of Home “Plus” in a Snap!Last issue,we told you about the exciting new Taste of Home PLUS newsletterand the symbol in the magazine (right) that tips you off to Taste of HomePLUS bonus recipes and tips on-line.The newsletter is free to subscribers,and you can sign up at www.tasteofhome.com/plus.Please Share Recipes for These Tasty Topics•Attention Caterers: If you do some catering for friends, family or others, pleasesend some of the recipes that work best for you, along with tips for serving acrowd and some background about yourself.•Mom’s Best Recipe: We’re planning a special feature for next spring and wouldlike to consider your mother’s most outstanding dish.Wishing you tasty days ahead preparing some of the mouth-watering recipes inthis issue!—The Taste of Home StaffEditor Ann KaiserManaging Editor Barbara SchuetzSenior Art Director Sandra L. PloyAssociate Food EditorsDiane Werner RD, Coleen MartinAssistant Food Editor Karen ScalesSenior Home Economist Patricia SchmelingSenior Recipe Editor Sue A. JurackRecipe EditorsMary King, Christine RukavenaAssistant Editor Melissa PhaneufCopy Editor S.K. EnkEditorial AssistantsJane Stasik, Mary Ann KoebernikGraphic Art Associate Ellen LloydTest Kitchen Home EconomistsAnn Liebergen, Peggy Fleming RD,Tina Johnson, Marie Parker, Annie Rose,Wendy Stenman, Amy Welk-Thieding RD;Contributing: Dot VartanTest Kitchen AssistantsRita Krajcir, Kris Lehman,Sue Megonigle, Megan TaylorPhotographersRob Hagen (Senior), Dan Roberts, Jim WielandAssociate Photographer Lori FoySet StylistsJenny Bradley Vent;Assistant: Melissa Haberman;Contributing: Stephanie Marchese, Julie Ferron,Nancy Seaman, Grace Natoli Sheldon, Gail EngeldahlFood StylistsJoylyn Trickel (Senior), Sarah Thompson;Assistant: Kate Baumann;Contributing: Diane Armstrong, Suzanne Breckenridge,Sue Draheim, Mary Franz, Julie Herzfeldt,Jennifer Janz, Jim RudePhoto Studio Coordinator Suzanne KernPresidentBarbara NewtonSenior Vice President, Editor in ChiefCatherine CassidyCreative DirectorArdyth CopeVice President, Advertising Sponsorship DirectorJ.P. PerkinsFounderRoy ReimanVol. 14, No. 5, October/November 2006 © ReimanMedia Group, Inc., 2006. “TASTE OF HOME” (ISSN1071-5878) (USPS 010-444) (Canadian GST No.876052820 RT). (Canadian Distribution) PublicationsMail Agreement No. 40065693.“Periodicals postage paid at Greendale, WI and additional mailing offices.”Published bimonthly, by Reiman Publications, for people wholove practical cooking. Printed in USA. Taste of Home is a registered trademarkof Reiman Media Group, Inc.Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Sendstamped return envelope with photos, manuscripts and inquiries. Materialin this publication may not be reproduced in any form without permission.“ POSTMASTER: Send address changes to Taste of Home, P.O. Box992, Greendale WI 53129-0992.” Return undeliverable Canadian addressesto: Customer Service, P.O. Box 905, Niagara Falls ON, L2E 7L1.Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs.,$39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14% HST,where applicable; international subscriptions: $25.98 per year, U.S. fundsprepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.Questions About Your Subscription? Write to Taste of Home CustomerService, P.O. Box 991, Greendale WI 53129-0991; call (800) 344-6913;or E-mail subscriberservices@reimanpub.com. For address changes, includeboth old and new addresses. If the Post Office alerts us that yourmagazine is undeliverable, we have no further obligation unless we receivea corrected address within 1 year.Consumer Information: Reiman Publications may share informationabout you with reputable companies in order for them to offer you productsand services of interest to you. If you would rather we not share information,please write to Reiman Publications Customer Service MailingList, P.O. Box 991, Greendale WI 53129-0991.4Taste of Home • October/November 2006

Round out your Thanksgiving feastwith satisfying, homespun sidedishes. Just turn the page.... And All theTrimmings

... And All the TrimmingsCloverleaf Bran Rolls❧ PREP: 40 min. + rising❧ BAKE: 15 min.A savory sideboard of Thanksgivingdishes to complete your feast!“These tender, delicious rolls are greatfor a gathering,” notes Marvel Herrimanof Hayesville, North Carolina.They’re especially good served warmwith butter!1 cup All-Bran1 cup boiling water2 packages (1/4 ounce each) activedry yeast1 cup warm water (110° to 115°)1 cup shortening3/4 cup sugar1 teaspoon salt2 eggs, beaten6 cups all-purpose flourIn a small bowl, combine bran and boiling water;set aside. In another bowl, dissolveyeast in warm water. In a large mixing bowl,cream shortening, sugar and salt. Add eggsand yeast mixture; mix well. Add bran mixtureand 2 cups flour; beat well. Graduallyadd enough remaining flour to form a softdough.Turn onto a lightly floured surface; kneaduntil smooth and elastic, about 6-8 minutes.Place in a greased bowl, turning onceto grease top. Cover and let rise until doubled,about 1 hour.Punch the dough down. Turn onto a lightlyfloured surface. Divide into six portions; divideeach into 12 pieces. Shape each intoa ball; place three balls in each greased muffincup. Cover and let rise until doubled,about 1 hour.Bake at 350° for 15-18 minutes or untillightly browned. Remove from pans to wireracks. Yield: 2 dozen.Cream of Cauliflower Soup❧ PREP: 30 min.❧ COOK: 3-3/4 hoursRuth Worden of Massena, New Yorksays, “When a chill is in the air, I liketo make soups for the family. Cheeseadds flavor and heartiness to this one,which is my own recipe.”1 large head cauliflower, broken intoflorets2 cups chicken broth2 tablespoons reduced-sodiumchicken bouillon granules2 cups half-and-half cream2 cups milk1 medium carrot, shredded2 bay leaves1/4 teaspoon garlic powder1/2 cup mashed potato flakes2 cups (8 ounces) shreddedcheddar cheesePaprikaIn a large saucepan, combine the cauliflower,broth and bouillon. Bring to a boil. Reduceheat; cover and cook for 20 minutes or untiltender.Mash cauliflower. Transfer to a 3-qt. slowcooker. Stir in the cream, milk, carrot, bayleaves and garlic powder. Cover and cookon low for 3 hours. Stir in potato flakes; cook30 minutes longer or until thickened. Discardbay leaves. Cool slightly.In a blender, process soup in batches untilsmooth. Return to the slow cooker; stirin cheese. Cook until soup is heated throughand cheese is melted. Garnish with paprika.Yield: 8 servings (2 quarts).A lovely first course, Cream of Cauliflower Soup canbe served with golden Cloverleaf Bran Rolls.Autumn Tossed Salad❧ PREP: 30 min. + chilling“When you serve this wonderful salad,you will get rave reviews and manyrequests for the recipe,” writes fieldeditor Edie DeSpain of Logan, Utah.1/2 cup lemon juice1/2 cup sugar2 teaspoons finely chopped onion1 teaspoon Dijon mustard1/2 teaspoon salt2/3 cup vegetable oil1 tablespoon poppy seeds1 bunch romaine, torn1 cup (4 ounces) shredded Swisscheese1 cup unsalted cashews1 medium apple, choppedTaste of Home • October/November 2006

Autumn Tossed Saladand Rustic Squash Tarts addmouth-watering choices toa Thanksgiving spread.1 medium pear, chopped1/4 cup dried cranberriesIn a blender, combine the lemon juice, sugar,onion, mustard and salt. While processing,gradually add oil in a steady stream. Stirin poppy seeds. Transfer to a small pitcheror bowl. Cover and refrigerate for 1 hour oruntil chilled.In a large salad bowl, combine the romaine,cheese, cashews, apple, pear andcranberries. Drizzle with dressing and tossto coat. Yield: 10 servings.Rustic Squash Tarts❧ PREP: 30 min.❧ BAKE: 35 min.Of all the Thanksgiving side dishes wetested, this recipe from field editorAnn Marie Moch of Kintyre, NorthDakota was the biggest surprise. Theseflaky pastry shells hold a sweet, spicypecan layer under the squash.1 medium butternut squash,peeled, seeded and cut into 1/8-inch slices1 medium acorn squash, peeled,seeded and cut into 1/8-inchslices2 tablespoons water1/4 cup olive oil1 tablespoon minced fresh thyme1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1/2 cup all-purpose flour1/2 cup ground pecans6 tablespoons sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 package (17.3 ounces) frozen puffpastry, thawed1 egg, beaten2 tablespoons butterIn a large microwave-safe bowl, combinesquash and water. Cover and cook on highfor 5 minutes or until crisp-tender. Drain;transfer to a large resealable plastic bag.Add the oil, thyme, parsley, salt and pepper;seal bag and shake to coat. Set aside. In asmall bowl, combine the flour, pecans, sugar,cinnamon and nutmeg; set aside.Unfold pastry sheets on a lightly flouredsurface. Roll each pastry to 1/8-in. thickness;transfer each to an ungreased bakingsheet. Sprinkle with pecan mixture.Arrange squash slices to within 1-1/2 in. ofedges, alternating slices of butternut andacorn squash.Fold up edges of pastry over filling, leavingcenters uncovered. Brush pastry withegg. Dot squash with butter. Bake at 375°for 35-40 minutes or until golden brown.Yield: 2 tarts (8 servings each).Editor’s Note: This recipe was tested in a1,100-watt microwave.More Savory Side Disheswww.tasteofhome.com 7

And All theTrimmings…In the holiday spotlight areTurkey with Apple Stuffingand Creamy Turkey Gravy.For subscriber-only bonus content, visit www.tasteofhome.com/plus.Turkey with Apple Stuffing❧ PREP: 20 min.❧ BAKE: 3-3/4 hours + standingComplementing your golden bird, thewell-seasoned bread stuffing issparked by a festive sweetness. It’s astaple on the holiday menu of NancyZimmerman, a field editor from CapeMay Court House, New Jersey.1-1/2 cups chopped celery3/4 cup chopped onion3/4 cup butter, cubed9 cups day-old cubed whole wheatbread3 cups finely chopped apples3/4 cup raisins1-1/2 teaspoons salt1-1/2 teaspoons dried thyme1/2 teaspoon rubbed sage1/4 teaspoon pepper1 turkey (14 to 16 pounds)Additional butter, meltedIn a Dutch oven, saute celery and onion inbutter until tender. Remove from the heat;stir in the bread cubes, apples, raisins,salt, thyme, sage and pepper.Just before baking, loosely stuff turkeywith 4 cups of stuffing. Place remaining stuffingin a greased 2-qt. baking dish; refrigerateuntil ready to bake.Skewer the turkey openings; tie the drumstickstogether. Place breast side up on a rackin a roasting pan. Brush with the meltedbutter.Bake, uncovered, at 325° for 3-3/4 to 4hours or until a meat thermometer reads 180°for the turkey and 165° for the stuffing, bastingoccasionally with pan drippings. (Coverloosely with foil if turkey browns too quickly.)Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longeror until lightly browned.Cover turkey and let stand for 20 minutesbefore removing stuffing and carving. If desired,thicken pan drippings for gravy. Yield:10-12 servings.Editor’s Note: Stuffing may be prepared as directedand baked separately in a greased 3-qt.baking dish. Cover and bake at 325° for 30 minutes.Uncover and bake 10 minutes longer or untillightly browned.Creamy Turkey Gravy❧ PREP/TOTAL TIME: 15 min.“With my easy recipe, even someonewho has never made homemadegravy before can be assured of success,”says Phyllis Schmalz of KansasCity, Kansas.2 tablespoons cornstarch2 tablespoons turkey or chickendrippings2 cups chicken broth1/4 cup milk1/8 teaspoon salt1/8 teaspoon pepperIn a small saucepan, whisk cornstarch and drippingsuntil smooth. Gradually stir in the broth,milk, salt and pepper.Bring to a boil; cook and stir for 2 minutesor until thickened. Serve with turkey or chicken.Yield: 2-1/3 cups.8 Taste of Home • October/November 2006

Candied FruitCranberry Chutney (Lower right)❧ PREP: 10 min.❧ COOK: 20 min. + cooling“I serve this sweet-tart condiment withpoultry and pork and find it a nicelittle gift to share,” writes HeatherHewgill of Elora, Ontario.4 cups fresh or frozen cranberries2 cups packed brown sugar1 medium apple, peeled and diced3/4 cup white vinegar3/4 cup chopped mixed candied fruit1/2 teaspoon ground ginger1/4 teaspoon ground allspice1/4 teaspoon ground mustard1/8 to 1/4 teaspoon ground clovesIn a large saucepan, combine all ingredients.Bring to a boil. Reduce heat; simmer, uncovered,for 20-25 minutes or until slightly thickened,stirring occasionally. Cool. Transfer toa bowl; cover and refrigerate until serving.Yield: 5 cups.Italian-Style Broccoli (Right)❧ PREP/TOTAL TIME: 30 min.It’s not a lot of fuss to dress up broccolifor Thanksgiving dinner with this tastyrecipe from Vi Neiding of South Milwaukee,Wisconsin. Garlic, onion andchili powder give the dish a pleasantzip. The bright broccoli adds good colorto the table, too.1/3 cup finely chopped onion1 garlic clove, minced2 tablespoons olive oil1-1/2 pounds fresh broccoli, cut into2-inch spears1/4 cup water1/2 teaspoon salt1/4 teaspoon chili powderIn a large skillet, saute the onion and garlicin oil for 2-3 minutes or until onion is tender.Stir in the broccoli, water, salt and chili powder.Bring to a boil.Reduce heat; cover and cook for 10-15minutes or until the broccoli is crisp-tender.Yield: 4 servings.• Judy Steinmetz of Upper Black Eddy,Pennsylvania says herfamily began reciting this prayer when her daughter turned1 year old.It’s hard to say grace when you’re hungry as a bear. Butthe food tastes better when you say a thankful prayer. ThankYou, Lord, for these blessings. Amen.Thanksgiving is a time when many families gather togetheraround the dinner table to enjoy a deliciously fillingmeal, recount memories and share a laugh or two. One ofthese table graces from readers might be a nice way to startthe festivities with your family, too.•“I wrote this grace for my family on Thanksgiving,but it canbe used throughout the year,”writes Judy Denk of Greenfield,Wisconsin.“It’s a meditation anyone can relate to, regardlessof who they are.”Thanksgiving is a time for expressing gratitude.But howcan we do this if we haven’t taken the time all year to knowwhat we have to be grateful for? I challenge you all to reflecton what it really is that you are giving thanks for. Makethis Thanksgiving special.Know, really know, what is valuableand precious in your life.Take the time to express and demonstrate your thanksgiving.Quick!The moment will be gone, and you may not haveanother opportunity.Then, all you will have are regrets.Thisgathering is special. Know it, feel it and be grateful for it.• “My son, Steve, was in fourth grade when he wrote this,and I’ve saved it to read at Thanksgiving,” relates Nancy Sellersof Mattawa,Washington.“Now a grown man,he nearly panickedwhen I asked him to say grace,so I handed him what hewrote in childhood.”Thanksgiving is a time to say “Thank You” for every day.For food that tastes so very good, and family loving the waythey should. For friends who share with you each day; theywill thank you in other ways.For the shelter over our heads,for the Bibles that we have read. For the food that we eaton Turkey Day—it’s so sweet! For if we had no Turkey Day,there would be no more football today!• “My family has been saying this grace for as long as I canremember,” notes Monica Moszkowicz of Tiffin, Ohio.Our hands we fold, our heads we bow, for food and drink,we thank Thee now. Amen.PRAY TELL. Please share your family’s favorite grace withus. Send it to “Grace,” 5925 Country Lane, Greendale WI53129 or editors@tasteofhome.com. For ContributorGuidelines, see page 62.www.tasteofhome.com 9

Your family and guestswill taste the lovewhen you serve any ofthese outstanding desserts.Parade ofWhich should we slice first—Pear-CranberryLattice Pie, Maple-Cream Apple Pie, Lemon IceCream Pie, Caramel Pecan Pie or EggnogPumpkin Pie (clockwise from left)?HOLIDAY PIESPear-Cranberry Lattice Pie❧ PREP: 25 min.❧ BAKE: 55 min. + coolingCelebrate any season with this flavorfultreat from Marian Platt, a Sequim,Washington field editor.Pastry for double-crust pie (9 inches)3/4 cup sugar3 tablespoons cornstarch1 teaspoon ground cinnamon1/4 teaspoon ground allspice5 cups sliced peeled fresh pears2 cups fresh or frozen cranberries,thawed2 tablespoons butter1 egg1 tablespoon milkAdditional sugarLine a 9-in. pie plate with bottom pastry;set aside. In a large bowl, combine the sug-10 Taste of Home • October/November 2006

ar, cornstarch, cinnamon and allspice. Addpears and cranberries; toss to coat. Spooninto crust; dot with butter.With a fluted pastry wheel, pizza cutteror sharp knife, cut remaining pastry intoeight 1-in. strips. Twist strips; position parallelto each other and about 1/2 in. to 3/4in. apart over filling. Trim strips evenly withpastry edge. Seal and flute edges.In a small bowl, whisk egg and milk; brushover pastry. Sprinkle with additional sugar.Cover pie loosely with foil to prevent overbrowning.Bake at 450° for 15 minutes. Reduceheat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brownand filling is bubbly. Cool on a wire rack.Yield: 6-8 servings.Eggnog Pumpkin Pie❧ PREP: 10 min.❧ BAKE: 1 hour + coolingEggnog gets extra credit for the creamycustard filling in this treasured recipefrom field editor Terri Kearns of OklahomaCity, Oklahoma. She notes, “Thispie of my mom’s is the absolute bestpumpkin pie I have ever tasted.”1 can (15 ounces) solid-pack pumpkin1-1/4 cups eggnog2/3 cup sugar3 eggs1-1/2 teaspoons pumpkin pie spice1/4 teaspoon salt1 unbaked pastry shell (9 inches)In a large bowl, combine the pumpkin, eggnog,sugar, eggs, pumpkin pie spice andsalt. Pour into pastry shell.Bake at 375° for 60-65 minutes or untila knife inserted near the center comes outclean. Cool on a wire rack. Refrigerate untilserving. Yield: 6-8 servings.Editor’s Note: This recipe was tested with commerciallyprepared eggnog.Maple-Cream Apple Pie❧ PREP: 25 min. + chilling❧ BAKE: 20 min. + cooling“A rich maple cream filling toppedwith cinnamony apples and acrunchy streusel topping” is how fieldeditor Sue Smith of Norwalk, Connecticutdescribes her heavenly holiday pie.“I’ve also layered the maple creamand streusel from this recipe in parfaitglasses for a quick, elegant dessert.”4 cups thinly sliced peeled tart apples1/4 cup sugar1 teaspoon ground cinnamon1/4 cup butter, cubed1 pastry shell (9 inches), bakedFilling:1 package (8 ounces) creamcheese, softened1-1/2 cups cold milk1 package (3.4 ounces) instantvanilla pudding mix1 teaspoon maple extractTopping:1/4 cup sugar3 tablespoons quick-cooking oats3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon2 tablespoons butter, meltedIn a large bowl, toss apples, sugar and cinnamon.In a large skillet, cook apple mixturein butter for 10-12 minutes or until tender;cool. Spoon into pastry shell; set aside.In a small mixing bowl, beat cream cheeseuntil fluffy. In another bowl, whisk milk andpudding mix for 2 minutes. Let stand for 2minutes or until soft-set. Gradually beat intocream cheese. Stir in extract. Spoon overapple layer. Cover and refrigerate for 2hours or until set.Meanwhile, in a small bowl, combine toppingingredients. Spread onto an ungreasedbaking sheet. Bake at 350° for 20-25 minutesor until crisp and golden brown, stirringthree or four times. Cool. Just before serving,sprinkle topping over pie. Yield: 6-8servings.Lemon Ice Cream Pie❧ PREP: 25 min. + freezing“Whenever I see the word ‘lemon’ in arecipe, it jumps out at me becauselemon is my favorite flavor,” says BarbaraBlickensderfer of Edgewater,Florida. “It’s rightfully up front in thisrefreshing pie.”6 tablespoons butter1 cup sugar1/2 cup lemon juice2 tablespoons grated lemon peelDash salt2 eggs2 egg yolks1 quart vanilla ice cream, softened1 pastry shell (9 inches), baked1 cup heavy whipping creamIn a heavy saucepan, melt butter over medi-um heat. Add the sugar, lemon juice, lemonpeel and salt.In a bowl, beat eggs and yolks; add to buttermixture. Cook and stir until filling reachesat least 160° and coats the back of ametal spoon.Remove from the heat. Cool quickly byplacing pan in a bowl of ice water; stir for 2minutes. Press plastic wrap onto surfaceof filling. Refrigerate for several hours orovernight.Spoon half of the ice cream into pastryshell; freeze. Spread with half of the lemonfilling; freeze. Repeat layers. In a small mixingbowl, beat cream on high until stiff peaksform. Pipe or spread over the pie. Cover andfreeze for several hours or overnight. Yield:6-8 servings.Caramel Pecan Pie❧ PREP: 25 min.❧ BAKE: 35 min. + cooling“This is hands down the best pecanpie—it’s so good, it’s scary!” writesDorothy Reinhold of Malibu, California.“I’m making it for Thanksgivingbecause there will be others around toshare it with me.“Here’s the trick: Toss the bag ofcaramels to your child or spouse andpromise they can eat whatever is leftafter they unwrap your 36 caramels.”36 caramels1/4 cup water1/4 cup butter, cubed3 eggs3/4 cup sugar1 teaspoon vanilla extract1/8 teaspoon salt1-1/3 cups chopped pecans, toasted1 unbaked deep-dish pastry shell (9inches)Pecan halves, optionalIn a small heavy saucepan, combine thecaramels, water and butter. Cook and stirover low heat until caramels are melted.Remove from the heat and set aside.In a small mixing bowl, beat the eggs, sugar,vanilla and salt until smooth. Graduallyadd caramel mixture. Stir in the choppedpecans. Pour into pastry shell. If desired,arrange pecan halves over filling.Bake at 350° for 35-40 minutes or untilset. Cool on a wire rack. Refrigerate leftovers.Yield: 6-8 servings.More Holiday PiesFood for Thought: A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he sees there isn’t enough to go around. —E.W. Howewww.tasteofhome.com 11

Parade of HOLIDAY PIES continued…Save room for delectablePeaches ’n’ Cream Pie(below) or CoconutChocolate Pie!fork just until blended. Pat evenly onto thebottom and up the sides of a 9-in. pie plate;set aside.In a bowl, combine filling ingredients; pourinto crust. For topping, combine flour andsugar in a small bowl; cut in butter until crumbly.Sprinkle over filling.Bake at 425° for 35-45 minutes or untilcrust is golden brown and filling is bubbly.Cool on a wire rack.Just before serving, in a small mixingbowl, beat cream until it begins to thicken.Add confectioners’ sugar and vanilla; beatuntil soft peaks form. Serve with pie. Yield:6-8 servings.Coconut Chocolate Pie❧ PREP: 20 min. + chillingFood for Thought: Dessert should close the meal gently and not in a pyrotechnic blaze of glory. —Alan KoehlerPeaches ’n’ Cream Pie❧ PREP: 20 min.❧ BAKE: 1 hour + coolingEmma Rea from Hermann, Missourirecommends this eye-catching piepacked with juicy peaches. Comeon…try a piece!3 cups all-purpose flour1 teaspoon salt1 cup plus 2 tablespoons cold butter1 egg1 teaspoon cider vinegar2 to 3 tablespoons ice waterFilling:5 cups sliced peeled peaches1 teaspoon lemon juice3/4 cup plus 1 tablespoon sugar,divided3 tablespoons all-purpose flour3/4 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup heavy whipping cream1 tablespoon butterIn a bowl, combine flour and salt; cut in butteruntil mixture resembles coarse crumbs.Combine egg and vinegar; add to flour mixture.Add water, 1 tablespoon at a time, untildough forms a ball.Divide dough in half. Roll out one portionto fit a 9-in. pie plate; transfer to pie plate.Trim pastry even with edge; set aside.In a large bowl, combine peaches andlemon juice. In another bowl, combine 3/4cup sugar, flour, cinnamon and salt; stir incream. Pour over peaches; gently toss tocoat. Spoon into crust. Dot with butter.Roll out remaining pastry; make a latticecrust. Seal and flute edges. Sprinkle with re-maining sugar. Cover edges loosely with foil.Bake at 425° for 15 minutes. Reduceheat to 350°; bake for 45-50 minutes oruntil peaches are tender and crust is goldenbrown. Cool on a wire rack. Yield: 6-8servings.Crumb-Topped Cherry Pie(Below right)❧ PREP: 25 min.❧ BAKE: 35 min. + cooling“This pie was my dad’s favorite andone my mom made frequently forSunday dinner,” recalls Sandy Jenkinsfrom Elkhorn, Wisconsin. “Wehad a farm, so Mom made her ownbutter and ice cream, and she usedour fresh dairy products for this pie’sgreat topping.”1-1/4 cups all-purpose flour1/2 teaspoon salt1/2 cup vegetable oil2 tablespoons milkFilling:1-1/3 cups sugar1/3 cup all-purpose flour2 cans (14-1/2 ounces each) pittedtart cherries, drained1/4 teaspoon almond extractTopping:1/2 cup all-purpose flour1/2 cup sugar1/4 cup cold butter1 cup heavy whipping cream1 tablespoon confectioners’ sugar1/8 teaspoon vanilla extractIn a bowl, combine flour and salt. Combineoil and milk; stir into flour mixture with aField editor Cheryl Maczko fromReedville,West Virginia says, “Everyoneloves my fudgy Almond Joy pie.It’s pretty, cuts easily and is absolutelydelicious.”1/2 cup sugar1/3 cup cornstarch1/4 cup baking cocoa1/4 teaspoon salt1-1/2 cups milk16 miniature Almond Joy candy bars,chopped1 teaspoon vanilla extract1 pastry shell (9 inches), bakedWhipped creamIn a large saucepan, combine the sugar,cornstarch, cocoa and salt. Stir in milk untilsmooth. Bring to a boil over medium heat;cook and stir for 2 minutes or until thickened(mixture will thicken quickly). Remove fromthe heat.Add chopped candy bars and vanilla; stiruntil chocolate is melted. Pour into pastryshell. Press plastic wrap onto filling. Refrigerateuntil set, about 4 hours. Removeplastic wrap. Slice and serve withwhipped cream. Yield: 6-8 servings.12 Taste of Home • October/November 2006

Crowd-PleasingFavoritesPotluck Pleasers• “My Slow-Cooked Turkey Sandwichesreceive such rave reviews that one ofour sons insisted I make them for hishigh school graduation,” writes DianeTwait Nelsen of Ringsted,Iowa.Carry-in dinners are popular anytime of year, but autumn is an appealingseason to gather friends or co-workerstogether for delicious food and delightfulconversation…before the holiday rush.These four satisfying recipes from readersare perfect choices when you’re askedto bring a dish. (Find the recipes on page37 in handy card form.)• Topped with toasted almonds and chowmein noodles,Make-Ahead Chicken Bakeis rich and hearty,with a creamy sauce—andplenty of crunch.“It’s also a great way touse up leftover Thanksgiving turkey,”saysJoyce Wilson of Omaha,Nebraska.• Pistachio Lettuce Salad,from field editorAnna Minegar of Zolfo Springs, Florida,isso colorful and refreshing that everyonewill want the easy recipe.• It’s difficult to resist a slice of Lemon-Lime Poppy Seed Cake,shared by VictoriaZmarzley Hahn of Northampton,Pennsylvania.Thissweet-tart treat,drizzled witha tangy glaze,is tender,moist…and mouthwatering!Potluck TipWhen taking a dish to pass, I bring acopy of the recipe and place it in a plasticcover in front of the dish.Anyonewho is on a restricted diet or has food allergiescan quickly determine if the dishis okay for them to try. Plus, the recipeis readily available for anyone who wantsto make it at home. —Carol MorrisonLingle, WyomingPass the Word.Share your best potluck recipe and anytips that you might have. Send to us at“Potluck,” 5925 Country Lane, GreendaleWI 53129 or editors@tasteofhome.com.For Contributor Guidelines, see page 62.Feed your gang flavorfully with PistachioLettuce Salad, Slow-Cooked Turkey Sandwiches,Make-Ahead Chicken Bake andLemon-Lime Poppy Seed Cake.

Editor’s Favorite MealDixie puts Thanksgiving leftoversto delicious use in her menu ofSecondhand Turkey, Pretty GelatinMolds, Cranberry Pumpkin Bread,Festive Cranberry Drink andPumpkin Ice Cream Delight.

Turkey Takes aSecond BowHoliday leftovers take onnew life in her busy kitchen.By Dixie TerryGoreville, IllinoisPumpkin Ice Cream Delight❧ PREP: 15 min. + freezing1-1/2 cups pumpkin pie filling1/3 cup sugar1 teaspoon vanilla extract1 quart vanilla ice cream, softened1 cup chopped pecans, toastedIn a large bowl, combine the pie filling, sugar andvanilla. Fold in ice cream. Transfer to a greased8-in. square dish. Cover and freeze for 3-4 hoursor until firm. Scoop into individual bowls. Sprinklewith pecans. Yield: 8 servings.The day after Thanksgiving, not only iseveryone at my house full of turkey, but so is myrefrigerator. Sound familiar at your house?I’ve come up with a menu to utilize those dabsand dibbles that are left.It’s perfect for serving toleftover company the weekend after the holiday.Secondhand Turkey is a tasty, hearty casserolethat I complement with Pretty Gelatin Molds,Cranberry Pumpkin Bread, Festive CranberryDrink and Pumpkin Ice Cream Delight. (You’llfind the recipes below and on page 33.)Leftover cranberry sauce can be used for PrettyGelatin Molds.This festive-looking salad is soeasy—perfect for busy holiday times.I’ve taken this salad to several of the twicemonthlypotluck suppers my husband, Jim, andI attend with our senior citizens’ group.There arelots of Taste of Home recipes being passedaround and tried at these gatherings!For years, I baked regular pumpkin bread.ThenI found a Cranberry Pumpkin Bread recipe in a localgrocery ad and adopted this flavorful new twist.Usually, I triple the recipe, using my supersizemixing bowl, and bake six loaves at a time. Aloaf makes a perfect gift for handing out to departingguests or for a hostess giftwhen I’m going to a holiday party.Tea Party HostessServed hot or cold, Festive CranberryDrink is so delicious. I foundthe recipe in my late mother-in-law’scollection,handwritten probably byone of her woman’s club friends.Besides working as a freelancewriter and newspaper columnist, Icater tea luncheons and high teas in our home,which we’ve named “Teapot Cottage.”My tea party specialties—including CranberryPumpkin Bread and Festive Cranberry Drink—are lots of fun to put together. Other popularitems are herbed crescent rolls, chicken Waldorfsalad, pies, trifles, scones, crumpets and a varietyof desserts.Pumpkin Ice Cream Delight (recipe below left)really appeals to those who might not like the traditionalpie.You can make it ahead to have onhand when extra or unexpected guests arrive.I often scoop this dessert into individual dishesand freeze them,tightly covered with foil.Takethem out to soften on the counter for about 15minutes before serving.Trial-and-Error-TaughtI don’t consider myself a great cook—just aconsistent one. I’ve been cooking since I wasabout 8. My mother, an excellent cook, workedat the post office and was too busy to show mehow. I was always stirring up concoctions inthe kitchen after school, before she got home.I’ve written two cookbooks.From My KitchenWindow is a compilation of 10 years of cookingcolumns I wrote for Springhouse magazine, andServing Savory Shrimp was for our area’s farmpondshrimp industry.When it’s just Jim and me for meals, I likemaking homemade soup and a sandwich. Butmy favorite type of cooking is a hearty familymeal, like this one I’m sharing.Put these five recipes together for a Thanksgivingweekend menu,and enjoy a memorable time,centered on wonderful food and family!“I don’t considermyself a great cook—just a consistent one.”Field Editor:Dixie TerryGoreville, IllinoisFamily: Husband Jim(above, with Dixie) is retiredfrom the automotiveand industrial supplybusiness. Five adultchildren, eight grandsand two greats, plus fivestep-grands and threestep-greats—quite acrowd at holiday meals!Jobs: Freelance writer;newspaper and magazinecolumnist.Activities: Caters tealuncheons and high teas;hosts weekly TastyTuesday radio show;coeditor of historicalsociety newsletter; thriftshop volunteer; DAR andRed Hat Society member;volunteer hostess at theNational Quilt Show(Paducah, Kentucky).Hobbies: Collectingteapots, gingerbreadrelateditems and cookbooks;selling vintagehousewares at the localantiques mall; attendinglittle-theater productions.www.tasteofhome.com 15

Halloween Fun ContestFRIGHTFULLY Fun FoodsFun FoodsIt was a tricky job,but our judges didn’t get spooked! Afterhours of scrutinizing a “spooktacular”amount of creative Halloween treats,we finallypicked our winners.Read about them here,and check out even more spine-tinglingentries on page 66.$300 Grand Prize:Trick-or-Treat CakeAmy McCoyHuntington Beach, California“When we were kids,my younger sistersand I always went trick-or-treating together,”recalls Grand Prize winner AmyMcCoy.“Once we had our loot, we’dcome home, throw it on the floor andstart sorting.“I flew home to Illinois recently andtold my sisters (now 15 and 20) aboutTaste of Home’s Halloween Fun Contest.We sat down and listed our favoritethings about Halloween.That’s when theidea for the treat bag cake came up.Wethought it’d be cool to have lots of yum-my candy splashing out of a treat bagcake, similar to old times.“When I returned to California,I madethe cake and sent a picture of it to my sisters.Theyabsolutely loved it!”Trick-or-Treat Cake❧ PREP: 30 min.❧ BAKE: 35 min. + cooling1 package (18-1/4 ounces)chocolate cake mix2 cans (16 ounces each) vanillafrosting1 tube each black, orange andgreen decorating gelAssorted candiesPrepare and bake cake according to packagedirections, using a greased 13-in. x 9-in.x 2-in. baking pan. Cool for 10 minutes beforeremoving from pan to a wire rack tocool completely.Transfer the cake to a 20-in. x 17-in. coveredboard. Create a zigzag pattern on oneshort end of cake to resemble the top of atreat bag. Spread top and sides of cake withfrosting; decorate, as desired, with gels andcandies. Yield: 12 servings.$200 Prize:Tombstone TreatsJill WrightDixon, Illinois“My brother loves Rice Krispies bars,andmy mom loves sugar cookies,” says JillWright, whose clever “tombstone” placecards took second place.“When I saw thecontest announcement in TOH, I cameup with a treat I knew they’d both like.“I shared the results with my family,and they couldn’t get enough of thesetasty name cards.They kept remarking16 Taste of Home • October/November 2006

Grand Prize-winning Trick-or-Treat Cake(center), Yummy Mummy CheeseSpread, Worms for Brains stuffed peppersand Tombstone Treats add tasty funto Halloween.on how cute and different they were.“I’ll definitely be making them for Halloweenthis year!”Tombstone Treats❧ PREP: 45 min.❧ BAKE: 10 min. + cooling3 tablespoons butter4 cups miniature marshmallows7-1/2 cups crisp rice cereal1 tube (18 ounces) refrigeratedsugar cookie dough2/3 cup all-purpose flour32 wooden toothpicks1 teaspoon water4 drops green food coloring1-1/2 cups flaked coconutBlack decorating gelVanilla frosting1 cup (6 ounces) semisweetchocolate chips, meltedCandy pumpkinsIn a large saucepan over low heat, melt butter.Stir in marshmallows until completely melt-Tombstone is actual size.TombstonePatternInsert toothpicksed. Remove from heat. Stir in cereal untilwell coated. Press into a greased 13-in. x 9-in. x 2-in. pan with a buttered spatula. Cool.In a large mixing bowl, beat cookie doughand flour until combined. On a lightly flouredsurface, roll dough to 1/4-in. thickness.Trace tombstone pattern onto waxed paper;cut out 16 tombstones from dough. Place 2in. apart on ungreased baking sheets.Along bottom edge of each cookie, inserttwo toothpicks halfway into the dough. Bakeat 350° for 8-10 minutes or until edges aregolden brown. Remove to wire racks to cool.In a large resealable plastic bag, combinewater and green food coloring. Add coconut;seal bag and shake to coat. Toast coconut;set aside. Using black gel, tint frosting gray.Frost sugar cookies; decorate with black gel.Cut cereal bars into 3-in. x 2-in. rectangles;spread with melted chocolate. Usingtoothpicks, insert cookies into cereal bars.Decorate with coconut and candies as desired.Yield: 16 servings.$100 Prize:Yummy Mummy Cheese SpreadRebecca EremichBarberton, Ohio“My annual Halloween bash wouldn’t bethe same without the now-famous MummyMan,”relates Rebecca Eremich.“When kids first see Mummy Man,they just stare, totally amazed.‘Can weactually eat that?’they ask.I assure themthey can, and we hack off a foot or anarm with some crackers.“Adults always want to know how Imade the Mummy Man and what’s inhim.I brought one in for my co-workers,and it was such a hit that I agreed to doa Mummy Man demonstration for them!”Yummy MummyCheese Spread❧ PREP/TOTAL TIME: 30 min.2 port wine cheese logs (12 ounceseach)1 package (8 ounces) creamcheese, softened1 tablespoon milk2 whole peppercorns1 pimiento stripCut cheese logs into pieces for mummy’shead, body, arms and legs; arrange on aserving plate.In a small mixing bowl, beat cream cheeseand milk. Cut a small hole in the corner of apastry or plastic bag; insert basket weavetip #47. Pipe rows across the mummy, creatingbandages. Add peppercorns for eyesand pimiento strip for mouth. Chill untilserving. Yield: 1 cheese log.Honorable Mention:Worms for BrainsJulianna TazziaWest Bloomfield, Michigan“This is a quick and easy Halloween dishmy family has come to expect every year,”Julianna Tazzia says about her stuffed pepperjack-o’-lanterns. “I have time to get thelittle ones ready to go out trick-or-treating,yet they still get a hot meal for those ‘chilling’Halloween evenings.”Worms for Brains❧ PREP: 30 min.❧ COOK: 15 min.8 to 10 medium sweet orangepeppers1 package (16 ounces) spaghetti1 pound ground beef1 jar (26 ounces) spaghetti sauceCut tops off peppers and set aside; removeseeds and membranes. Cut a jack-o’-lanternface on one side of each pepper; set aside.Cook spaghetti according to package directions.Meanwhile, in a Dutch oven, cookbeef over medium heat until no longer pink;drain.Drain spaghetti and add to beef. Stir inspaghetti sauce; heat through. Spoon intopeppers; replace tops. Yield: 8-10servings.Food for Thought: Man does not live by bread alone…he needs peanut butter and jelly to go with it.www.tasteofhome.com 17

Halloween Fun ContestSPOOKYTable TrimsBren!’She turned and very matter-of-factlysaid,‘Gramma, don’t worry. They’refake.’We got a good laugh from that one!”For subscriber-only bonus content, visit www.tasteofhome.com/plus.Boo!That’s what resonated in the room when our judges picked the ghostlycenterpiece below as the Grand Prize winner from among hundreds of clever accentsentered in our Halloween Fun Contest.Ranging from eerie scene-setters to kid-friendly favors, these trims add spirit tothe holiday. Take a look at the top four here, and turn to page 66 for more.$300 Grand Prize:Ghostly CenterpieceJoleen KolilisYelm, Washington“Between my husband and me, wehave nine children and nine grandchildren,”relates Joleen Kolilis, our GrandPrize winner. “While the kids were growingup,they looked forward to my ghostsuckers on Halloween.“These spooky little candies are acinch to make. Just wrap a Tootsie RollPop in a tissue, tie it with a ribbon anddot in the eyes with a black marker.“Once our grandkids started comingalong, the number of ghosts boomed,and I crafted a sucker display centerpiece.Thebase is a Styrofoam ball cutin half and spray-painted black. I load itwith ghost suckers, monster jelly popsand miniature tree branches decoratedwith fall leaves. One year, I even painteda haunted-house backdrop for the cen-terpiece (see photo at bottom left).“My grandkids come running for theirghost suckers. Halloween just wouldn’tbe the same without them!”$200 Prize:Jack-o’-Lantern Table MagicGloria RobeyLidgerwood, North Dakota“Last Halloween, my 5-year-oldgranddaughter Bren came over for a party,”says Gloria Robey, who transformedher table for the occasion (above).“I bought a pumpkin with a light in itand placed it at the center of our table.Ithrew a white sheet over the table, tiedthe sheet at the base of the pumpkin andthen added more decorations. I coveredold books with black and orange paperand gave them ‘sinister’Halloween titles.Webbing, spiders and other creepycrawlythings helped give off a ghoulishfeel. It looks really spooky at night withthe pumpkin lit.“When Bren saw the jack-o’-lanterntable, she went right for the spiders. Isaid, ‘Don’t touch the scary spiders,$100 Prize:Hand-Stamped Treat BagTrudi Adams-ShafferKennewick, WashingtonHer hobbies of scrapbooking andstamping inspired Trudi Adams-Schaffer’sneat little treat-bag favor (above).“If you make the bag, I have sometips to offer,” she says.“Use double-sticktape to secure the edges of the treatbag—it’s the best kind for card stock.Always put the lettering on last, andgive it plenty of time to dry. I like usingwhite pigment ink on black paper.“Last year, I made these treat bags forseveral of my friends, and they werethrilled! I stuffed the bags with orangepackets of hot cocoa, but bulk candyworks nicely, too.”Honorable Mention:Bat InvitationConnie DowningAtlanta, Georgia“I always make my own invitations forour annual Halloween party,”writes ConnieDowning.“This bat (above) was oneof my most popular invitations, elicitingthe most comments from its recipients.Itwas a low-tech project, but everyoneseemed to love the design.”18 Taste of Home • October/November 2006

Two for dinner? Serve this satisfyingSausage-Stuffed Squash with TomatoCheese Sandwiches on the side.Cooking for One or TwoSavorySquash SupperTake a break from meat and potatoes with thisappetizing duo, featuring seasonal squashand a twist on traditional grilled cheese.Tomato Cheese Sandwiches❧ PREP/TOTAL TIME: 20 min.Couple this warm, cheesy bread withsalad, soup or even an entree. “Ifyou’d like, you can add other pizzatoppings,” notes Janet Watson ofCrown Point, Indiana.2 tablespoons butter, softened4 slices Vienna bread1/4 cup tomato sauce1/8 teaspoon garlic powder1/8 teaspoon Italian seasoning1/8 teaspoon fennel seed, crushed1/8 teaspoon crushed red pepperflakes, optional1 medium tomato, thinly sliced1 cup (4 ounces) shreddedpart-skim mozzarella cheeseButter one side of each slice of bread; placebuttered side up on a foil-lined baking sheet.In a small bowl, combine the tomato sauce,garlic powder, Italian seasoning, fennel seedand pepper flakes if desired. Spread overthe butter.Top with tomato slices; sprinkle withcheese. Bake at 400° for 8-10 minutes oruntil cheese is melted. Yield: 2 servings.Sausage-Stuffed Squash❧ PREP: 30 min.❧ BAKE: 20 min.Acorn squash makes afitting bowl for theflavorful stuffing in thisrecipe from CarolMeyskens of Oregon,Wisconsin.1 medium acorn squash6 ounces bulk pork sausage1/2 cup chopped celery, optional2 tablespoons chopped onion1/2 cup chopped peeled tart apple1 teaspoon all-purpose flour1 egg, lightly beaten1/4 cup sour cream1/8 teaspoon salt1/3 cup diced process cheese (Velveeta)Cut squash in half; remove seeds. Placecut side down in a greased 13-in. x 9-in. x2-in. baking dish. Cover and bake at 350° for25-30 minutes or until tender.Meanwhile, in a small skillet, cook thesausage, celery if desired and onion overmedium heat until meat is no longer pink.Add apple; cook and stir for 3 minutes.Drain. In a bowl, combine the flour, egg andsour cream until smooth; stir into sausagemixture.Turn squash over; sprinkle cut sides withsalt. Stuff with sausage mixture. Bake, uncovered,for 15-20 minutes or until heatedthrough. Sprinkle with cheese; bake 5 minuteslonger or until cheese is melted.Yield: 2 servings.www.tasteofhome.com 19

My Mom’s Best MealSharon Laabs’ menu of PuffPastry Salmon Bundles, ComfortingBroccoli Casserole, Strawberry SpinachSalad and Ice Cream Cookie Dessertis special enough for birthdays, anniversariesand other festive occasions.

By Kimberly Laabs, Hartford, WisconsinIt’s a tradition at our house to have dinner togethereach Sunday. Even now that my brother,sister and I are adults, we still gather at my parents’homein Erin,Wisconsin for one of Mom’s incrediblemeals. It’s a time that our family reservesfor each other.My mom,Sharon Laabs (right),has always mademealtime special…and not just on Sundays. Sheputs thought,time and effort into each and everymeal she prepares.She loves to entertain, especially at Christmas.When company is coming, Mom will spend thewhole day in the kitchen. She’ll serve a fourcoursemeal with appetizers, soup or salad, maincourse and dessert. Everything has to be perfect…rightdown to the presentation. The diningroom table always looks beautiful with a tablecloth,centerpiece, candles and her good dishes.When it’s a special occasion—a birthday, graduation,anniversary, etc.—the person who is specialthat day can put in a menu request withMom. If it’s someone in the family, he or she alsogets to eat off the “red plate,” which says,“Youare special today.”Last Christmas,Mom even gaveeach of us kids a red plate so we can carry onthe tradition with our own families.Birthday MenuMy mom’s best meal, I think, is the one my sister,Kristin, chose for her birthday: Puff PastrySalmon Bundles, Comforting Broccoli Casserole,Strawberry Spinach Salad and Ice Cream CookieDessert. (You’ll find the recipes on page 35.)The Puff Pastry Salmon Bundles make anymenu elegant.The crisp pastry and delicious cucumbersauce are a wonderful combination, andthe salmon almost melts in your mouth.Her Comforting Broccoli Casserole is not onlyflavorful but nutritious, too. And the StrawberrySpinach Salad is a refreshing, colorful toss with afruity raspberry vinaigrette.Our entire family lovesdessert, so we can’t wait tosee what Mom prepares as afinishing touch. Her yummyIce Cream Cookie Dessert isa real favorite…even duringcold winter months.School DaysMy mother grew up in Milwaukee and learnedto cook from her mom, who was also a wonderfulcook. She met my dad, Richard, when theywere in the fourth grade! She was a stay-at-homemom when my sister, brother and I were young.My mother now teaches fourth grade and is theassistant principal at an area elementary school.My dad is an executive director of three Lutheranschools.When Mom cooked for our family of five, shealways made too much food—and she still does.Now that our family is larger, though, she cansend food home with each of her children.My sister,who’s an attorney,is married,as is mybrother, Bryan, who’s a CPA. He and his wifehave a 2-year-old daughter, Calla—my mom’s onlygrandchild. I’ve been dating my boyfriend,Luke, for 4 years and teach kindergarten at thesame school where my mom teaches. It’s a privilegeto work with her each day.Everyone in our family gets along extremelywell,and we sincerely value spending time together.The guys like to golf or attend football games together,while we girls like spending the day at themall or in the spa.Of course,each week we makea point of joining together for Sunday dinner.Dinner begins with a prayer and then a bigtoast to my mom for another wonderful meal. Iknow you’ll enjoy this menu of hers asmuch as we do.Recall YourMom’s Best?If we feature yourmom’s meal, you’llearn $75.00. Sendat least four recipeswith backgroundand a photo to“Mom’s Best,” Tasteof Home, 5925Country Lane,Greendale WI53129. See ContributorGuidelineson page 62.Food for Thought:The person with the fondest memory of homemade bread is usually the one who didn’t have to make it.www.tasteofhome.com 21

FoodA Harvest ofFunGetting in the Theme of ThingsBy SandraMcKenzieBraham, MinnesotaOur family’s harvest partyis always held in October,when the trees here in Minnesotahave hit their peak.Each year, we meet at my parents’ farmfor a mouth-watering array of seasonal foods,a festive bonfire and a tractor-drawn hayridethrough the woods.Bountiful Fall FixingsBecause the fall celebration was my idea,I naturally became the menu planner. ASavor the flavors of fallwith Slow-Cooked Chili,Spiced Green Tea,Pumpkin Sheet Cake andHalloween Chocolate Lollipops.

surplus of homemade goodies, roasted hot dogs, soups andfinger foods make a satisfying spread.The air can be brisk in October, so I always make Slow-Cooked Chili to warm us up. Packed with plenty of groundbeef,beans,tomatoes and spices,this chili is hearty and filling.I use home-canned stewed tomatoes and pizza sauce,but storeboughttastes good, too.Dessert at the CampfireAnother recipe I make each year is my Pumpkin SheetCake.The cream cheese frosting complements the spice cakevery well, and the pumpkin-shaped candies are so cute ontop! We like cozying up to the campfire with this dessert andsteaming mugs of Spiced Green Tea.This tangy beverage is aunique blend of green tea, fruit juices and spice.And the kids really love my Halloween Chocolate Lollipops.Slow-Cooked Chili❧ PREP: 25 min.❧ COOK: 6 hours2 pounds ground beef1/2 cup chopped onion2 garlic cloves, minced2 cans (16 ounces each) dark redkidney beans, rinsed and drained2 cans (16 ounces each) light redkidney beans, rinsed and drained2 cans (14-1/2 ounces each)stewed tomatoes, cut up1 can (15 ounces) pizza sauce1 can (4 ounces) chopped greenchilies4 teaspoons chili powder1 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepperIn a Dutch oven, cook the beef, onion andgarlic over medium heat until meat is nolonger pink; drain. Transfer to a 5-qt. slowcooker; stir in the remaining ingredients.Cover and cook on low for 6 hours. Yield:14 servings.Spiced Green Tea❧ PREP/TOTAL TIME: 25 min.5 cups boiling water5 individual green tea bags1/2 cup sugar1/3 cup lemon juice1/4 teaspoon pumpkin pie spice5 cups unsweetened apple juice2 cups cranberry juiceIn a Dutch oven or large kettle, bring thewater to a boil. Remove from the heat; addthe tea bags. Cover and steep for 8 minutes.Discard the tea bags.Add sugar, lemon juice and pumpkin piespice to tea; stir until sugar is dissolved. Stirin apple juice and cranberry juice. Servewarm or cold. Yield: 12 servings (3 quarts).Pumpkin Sheet Cake❧ PREP: 20 min.❧ BAKE: 20 min. + cooling1-1/2 cups sugar1 can (15 ounces) solid-pack pumpkin1 cup vegetable oil4 eggs2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground clovesCream Cheese Frosting:2 packages (3 ounces each) creamcheese, softened1/2 cup butter, softened2 teaspoons vanilla extract4-1/2 cups confectioners’ sugar24 candy pumpkinsIn a large mixing bowl, beat the sugar, pumpkin,oil and eggs. Combine the flour, bakingpowder, cinnamon, baking soda, salt andcloves; gradually add to pumpkin mixtureand mix well.Pour into a greased 15-in. x 10-in. x 1-in.baking pan. Bake at 350° for 20-25 minutesor until a toothpick inserted near the centercomes out clean. Cool on a wire rack.For frosting, in a small mixing bowl, beatthe cream cheese, butter and vanilla untilsmooth. Gradually beat in confectioners’The spooky ghost and jack-o’-lantern shapes are really a hit,andthe vanilla and milk chocolate coatings make a pretty pair.I purchasedthe candy molds from our local bakery.Decorating is easy when you have gorgeous fall foliage asyour backdrop.I love making my own basket centerpieces,filled with miniaturepumpkins, gourds, Indian corn and dried flowers that wegrow. We have a home-based pumpkin stand, so I always usethe “extras” for fall decorating.We also grow small pie pumpkins, which I transformed intocharming votive holders. Just carve out the seeds and pulp,line the bottoms with tinfoil and insert the candles. I like to usescented votives.The fall season just wouldn’t be the same if we didn’t meeton the farm for our harvest party. It’s truly my family’s favoritetime of year!sugar. Spread over cake; garnish with candypumpkins. Cover and refrigerate untilserving. Yield: 24 servings.HalloweenChocolate Lollipops❧ PREP: 30 min. + freezing1-1/2 cups vanilla or white chips1/8 teaspoon coconut extractGhost lollipop/candy molds20 lollipop sticks1-1/2 cups milk chocolate chips1/8 teaspoon orange extractPumpkin lollipop/candy moldsIn a microwave-safe bowl, melt vanillachips; stir until smooth. Stir incoconut extract. Cut a smallhole in the corner of a pastryor plastic bag; insert a #3round pastry tip. Transfermelted vanilla chips to bag. Fillghost molds three-fourths full.Press a lollipop stick into eachghost; top with a small amount ofmelted chips. Freeze until firm, about 15minutes. Set remaining melted chips aside.Melt the milk chocolate chips; stir untilsmooth. Stir in orange extract. Prepare a secondpastry or plastic bag; insert tip. Transfermelted chocolate to bag. Fill pumpkinmolds three-fourths full. Press a lollipop stickinto each pumpkin; top with a small amountof chocolate. Freeze until firm, about 15 minutes.Set remaining melted chocolate aside.Remove lollipops from molds. Use reservedmelted chips to add faces to ghostsand pumpkins. Refrigerate until serving.Yield: 20 lollipops.For subscriber-only bonus content, visit www.tasteofhome.com/plus.www.tasteofhome.com 23

RECIPE SECTIONMeat Loaf&Meatballs!There are few main dishes quite ascomforting as your mom’s mouth-wateringmeat loaf…or the lightly seasonedmeatballs that Grandma used to make.They’re the kind of fond food traditionsthat conjure up cozy memories of familymeals gone by.Our judges found out just how popularthese family favorites still are after announcingour recent “Meat Loaf andMeatballs”contest.Readers shared morethan 4,200 recipes for everything fromham balls and meatball soup to porkloaves and meat loaf Wellington.After sampling dozens of deliciousvariations, our panel pronounced zippyTaco Meat Loaves as the top choice.SusanGaroutte of Georgetown,Texas wasawarded $500.00 for her appealingrecipe. (See page 26 to meet Susan andlearn more about our fabulous prizes.)Meat Loaf Gyros,submitted by SharonRawlings of Tampa,Florida,took the second-placeprize. Sharon won dinner forfour at the restaurant of her choice.Ten runners-up each received a copyof our Contest Winning Annual Recipes2005 cookbook.You’ll find all 12 winning recipes inthe Clip & Keep recipe card section be-ginning on page 27, as well as 20 moretasty recipes from our readers and 1,000field editors.You can easily lift out the 16pages to place in a three-ring notebook.Next issue, along with more recipesfrom our field staff and readers,the winningrecipes in our “Go Nuts!” contestwill appear here. (See page 43 for detailson how you can enter ourlatest national recipe contest.)➜Turn to page 27 for 16 pages ofrecipes, including the winners ofour “Meat Loaf and Meatballs” contest, in“card” form you can clip for your file!24

Making Meat Loaf & MeatballsThese handy hintswill help youprepare perfect meatloaf or meatballs:• Some meatball mixtures are very moist.To make shaping the balls easier, trywetting your hands.• Get a jump start on dinner by combiningall the ingredients—except the ground meat—in the morning and refrigerate.When you get home, stir in the meat and bake.• To broil or bake meatballs without sticking, line the baking pan with greasedfoil. It makes cleanup a breeze, too!• Sometimes acid from tomato products in the meat loaf can react with metalbaking pans, resulting in a bitter flavor. So it’s best to use the type of bakingdish (glass) or pan (metal) specified in the recipe.• Don’t guess if your meat loaf is thoroughly cooked. Instead, insert an instant-readthermometer in the center of the loaf at the end of the baking time.The meat loaf is done when the thermometer reads 160 degrees.FOR MEATBALLS OF EQUAL SIZETO SHAPE MEAT LOAFLightly pat the mixtureinto a 1-inch-thick rectangle.Cut the rectangleinto the number of meatballsneeded for therecipe. Gently roll eachsquare into a ball.STEP 1: Combine all ofthe ingredients, exceptground meat, in a bowl.Crumble meat over themixture. Using a sturdyspoon or your hands,mix until combined.STEP 2: Carefully formmixture into a loaf shapeor pat into a pan.• Meatballs are great to have on hand in the freezer for last-minute mealsor unexpected guests. Let the meatballs cool after baking, then freeze in asingle layer on a baking sheet for about an hour. Transfer to a heavy-dutyresealable plastic bag and freeze.Among our mouth-wateringcontest favorites are (from farleft) Taco Meat Loaves, MeatLoaf Gyros and Meatballs inPlum Sauce.

Keep Your Eye on theMeatballMeatball and meat loaf tipsfrom readers like you.GrandPrize• Avoid overmixing or compactingthe meatball mixture. Otherwise,the meat will becometough.—Joan ChasseBerlin, Connecticut• When rolling meatballs, makesure that the surface is smooth,orthey will crack and split whenbrowning. —Tina BaranoskiAtlas, Pennsylvania• Before preparing your meatloaf, line the baking pan withparchment paper for easiercleanup. —Jennifer RobisonMt. Pleasant, Michigan• I crumble leftover meat loaf andcombine with other ingredients tomake enchiladas, tacos, soups orcasseroles. —Barbara BosterChapel Hill, North Carolina• For even and attractive slices,cutmeat loaf with an electric knife.—Lynn Hancock, Dubuque, Iowa• I substitute leftover turkeystuffing for the bread crumbswhen making my meat loaf, andit’s always a big hit.—Aaron Wagoner, Athol, Idaho• Use a cookie scoop to shapeuniform meatballs.—Ruth Weaver, Millersburg, Ohio• Always cool meatballs completelybefore freezing so theydon’t stick together.—Lynne BlanchardMcMillan, Michigan• Next time you make meat loaf,double the recipe and freeze onefor future use. —Claire LevesqueHarpswell, Maine• I have found that the best wayto mix meat loaf is by hand,usingrubber or plastic gloves.—Lillian Julow, Gainesville, FloridaSouthwest Flavor GivesHer Meat Loaf the Edge“When people ask me where I learnedto cook, I tell them I started out with just followingrecipes.Then, I began adjusting therecipes according to my tastes and movedon to creating my own,” explains SusanGaroutte of Georgetown,Texas.“A couple of years ago, I finally perfectedmy recipe for Taco Meat Loaves. It’s so popularwith my family that I make it once everyweek or two,”she says.It was popular with our judges, too.Theyawarded Susan’s Southwestern take on meatloaf with the $500.00 Grand Prize in our recent“Meat Loaf and Meatballs”recipe contest.“Because we live in the Southwest,there’s alot of Mexican flavor in my cooking. I make awonderful taco casserole that became the basisfor this meat loaf,”relates Susan,one of Tasteof Home’s 1,000 volunteer field editors.“The recipe is so nice because it makes twoloaves, leaving tasty leftovers.And it’s just asgood heated up, if not better. When my husbandcomes home the next day, that’s the firstthing he looks for in the refrigerator.”Susan and her husband, Pat, have two children—Taylor,a junior in high school, andAmanda, a college freshman. Pat, who’s a partnerin a lumber brokerage firm,is starting a landdevelopment company.“I don’t work outside the home, but as thechildren get older, I’ll probably become moreactive in the businesses,”Susan notes.Born and raised in Oregon, Susan was influencedby her mother’s stick-to-your-ribs cooking.And Susan’s French mother-in-law inspiredher to prepare more complicated meals that includeeverything from escargot to chocolatemousse.Best of Both Worlds“I’d say I’ve combined the best of both cookingtechniques,”she says.“Whether it’s sausagesandwiches or a seven-course French dinner, Ilove to cook and am always trying new things.”Trying new things has paid off for Susan,andshe hopes readers will enjoy her prize-winningmeat loaf.But she also hopes they aren’t afraidto experiment with it a bit.“If you like green chilies or roasted bellpeppers, add them. Love mushrooms? Throwsome in. Don’t like olives? Leave them out,”she suggests. “I believe you should cook withthe foods you like.”A Choice of Prizes! Like Susan, each issue’sGrand Prize winner can select from two terrificprizes: $500.00 in cash or a KitchenAid 11-Cup Ultra Power food processor and KitchenAidEpicurean stand mixer together valuedat $650.00!See page 43 to learn how you can enter Taste ofHome’s next national recipe contest…thentake your choice of prizes if you win!26 Taste of Home • October/November 2006

Taco Meat Loaves❧ PREP: 25 min.❧ BAKE: 1 hour + standingWe live in Texas and love theSouthwest style of cooking.Thisrecipe spices up plain ol’ meatloaf so it tastes like a filling fortacos. —Susan GaroutteGeorgetown, TexasMeatballs inPlum Sauce❧ PREP: 1 hour❧ BAKE: 30 min.A tasty sauce made of plum jamand chili sauce coats these moistmeatballs beautifully. Make surethese delightful appetizers are onyour holiday menus.—Mary PoninskiWhittington, IllinoisGrandPrizeMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs ContestMeat Loaf Gyros❧ PREP: 30 min.❧ BAKE: 1 hour + chillingI always wanted to learn to makeGreek gyros at home,but I was intimidated.ThenI tried this recipe,and they were great. I slice leftovermeat in individual portionsand freeze for any time I crave agyro. —Sharon RawlingsTampa, FloridaDad’s SwedishMeatballs❧ PREP: 30 min.❧ COOK: 35 min.My father used to make these tendermeatballs every year forChristmas when I was a kid.NowI carry on the tradition,and everyonestill loves them.—Michelle LizotteCumberland, Rhode Island2ndPlaceMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs Contestwww.tasteofhome.com 27

Meatballs in Plum Sauce1/2 cup milk1 cup soft bread crumbs1 egg, lightly beaten1 tablespoon Worcestershire sauce1 medium onion, finely chopped1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground cloves1/2 pound lean ground beef1/2 pound ground pork1/2 pound ground veal2 tablespoons vegetable oil1/2 teaspoon beef bouillon granules1/2 cup boiling water3 tablespoons all-purpose flour1 cup plum jam1/2 cup chili sauceTaco Meat Loaves3 eggs, lightly beaten2 cups picante sauce, divided1 can (16 ounces) kidney beans,rinsed and drained1 can (11 ounces) Mexicorn,drained1 medium onion, chopped2 cans (2-1/4 ounces each) slicedripe olives, drained3/4 cup dry bread crumbs1 envelope taco seasoning1 teaspoon ground cumin1 teaspoon chili powder2 pounds ground beef2 cups (8 ounces) shreddedcheddar cheeseAdditional picante sauce, optionalIn a large bowl, pour milk over the breadcrumbs; let stand for 10 minutes. Add theegg, Worcestershire sauce, onion, salt,pepper and cloves. Crumble beef, pork andveal over mixture; mix well (mixture will besoft). Shape into 1-in. balls.In a large skillet, brown meatballs in oil inbatches. Drain on paper towels. Place in agreased 13-in. x 9-in. x 2-in. baking dish.In a small bowl, dissolve bouillon in water.Stir flour into pan drippings until blended;add bouillon mixture, jam and chilisauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour overmeatballs. Cover and bake at 350° for30-45 minutes or until the meat is nolonger pink and sauce is bubbly. Yield:10-12 servings.OCTOBERNOVEMBER2006 Dad’s Swedish Meatballs1 egg, lightly beaten1/2 cup milk1 cup soft bread crumbs1/2 cup finely chopped onion1 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon pepper1 pound ground beef1/2 pound ground pork1/4 cup butter, cubedDill Cream Sauce:2 tablespoons all-purpose flour1 cup heavy whipping cream1 cup beef broth1 teaspoon salt1/2 teaspoon dill seedOCTOBERNOVEMBER2006In a large bowl, combine the eggs, 1/2 cuppicante sauce, beans, corn, onion, olives,bread crumbs, taco seasoning, cuminand chili powder. Crumble beef over mixtureand mix well.Pat into two ungreased 9-in. x 5-in. x 3-in. loaf pans. Bake, uncovered, at 350° for50-55 minutes or until no pink remains anda meat thermometer reads 160°.Spoon remaining picante sauce overeach meat loaf; sprinkle with cheese. Bake10-15 minutes longer or until cheese ismelted. Let stand for 10 minutes beforeslicing. Serve with additional picante sauceif desired. Yield: 2 meat loaves (6 servingseach).Meat Loaf Gyros1 egg, lightly beaten6 garlic cloves, minced3 tablespoons dried oregano1-1/2 teaspoons kosher salt1 teaspoon pepper1 pound ground lamb1 pound ground beefTzatziki Sauce:1 cup (8 ounces) plain yogurt1 medium cucumber, peeled,seeded and chopped2 tablespoons lemon juice2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper8 whole gyro-style pitas (6 inches)3 tablespoons olive oil, divided16 slices tomato8 slices sweet onion, halvedOCTOBERNOVEMBER2006In a large bowl, combine the first seven ingredients.Crumble beef and pork over mixture;mix well. Shape into 1-1/2-in. balls.In a large skillet, cook meatballs in butterin batches until no longer pink. Remove andkeep warm.In a bowl, combine the sauce ingredientsuntil blended. Stir into skillet. Bring to aboil; cook and stir for 2 minutes or untilthickened. Serve over meatballs. Yield: 6servings.OCTOBERNOVEMBER2006In a large bowl, combine the egg, garlic,oregano, kosher salt and pepper. Crumblelamb and beef over mixture; mix well.Pat into an ungreased 9-in. x 5-in. x 3-in. loafpan. Bake, uncovered, at 350° for 60-70 minutesor until no pink remains and a meat thermometerreads 160°. Cool completely on a wirerack. Refrigerate for 1-2 hours.For sauce, combine the yogurt, cucumber,lemon juice, garlic, salt and pepper. Coverand refrigerate until serving.Brush pita breads with 1 tablespoon oil; heaton a lightly greased griddle for 1 minute oneach side. Keep warm. Cut meat loaf into verythin slices. In a large skillet, fry meat loaf in remainingoil in batches until crisp.On each pita bread, layer tomato, onionand meat loaf slices; top with some tzatzikisauce. Carefully fold pitas in half. Serve withremaining sauce. Yield: 8 servings.28 Taste of Home • October/November 2006

Meat LoafWellington❧ PREP: 20 min.❧ BAKE: 1-1/4 hoursI took what I liked from a fewdifferent recipes and came upwith this cheese-stuffed loaf. Imake it for neighbors or friendswho are sick or need help. It’s apleaser! —Janine TalbotSantaquin, UtahMeatball Stew❧ PREP: 1 hour❧ COOK: 30 min.Hearty and homey, this saucystew is chock-full of tender meatballsand veggies that are sure towarm you up when there’s an autumnchill in the air.—Joan ChasseBerlin, ConnecticutRunner-UpMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs ContestItalianWedding Soup❧ PREP: 30 min.❧ COOK: 45 min.I enjoyed a similar soup for lunchat work one day and decided tore-create it at home. I love thecombination of meatballs,vegetablesand pasta.—Noelle MyersGrand Forks, North DakotaCranberryHam Loaf❧ PREP: 20 min.❧ BAKE: 70 min.A cranberry sauce-based toppingmakes this easy-to-prepare hamloaf festive enough for a holidaymeal.I find it’s a great way to useup leftover ham.—Ronald HeffnerPawleys Island, South CarolinaRunner-UpMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs Contestwww.tasteofhome.com 29

Meatball Stew3 eggs, lightly beaten2/3 cup seasoned bread crumbs1/3 cup grated Parmesan cheeseDash pepper1/2 pound each ground beef, porkand veal4 medium potatoes, peeled and cutinto small chunks3 medium carrots, sliced1-1/2 cups chopped celery1 medium onion, cut into wedges1 garlic clove, minced1 envelope onion soup mix2-1/4 cups water1 cup frozen peas, thawed4-1/2 teaspoons minced fresh parsleyMeat Loaf Wellington1 egg, lightly beaten1 cup meatless spaghetti sauce,divided1/4 cup dry bread crumbs1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds ground beef2 cups (8 ounces) shredded partskimmozzarella cheese, divided1 tablespoon minced fresh parsley1 tube (8 ounces) refrigeratedcrescent rollsIn a large bowl, combine the egg, 1/3 cupspaghetti sauce, bread crumbs, salt andpepper. Crumble beef over mixture and mixwell.On a piece of heavy-duty foil, pat beefmixture into a 12-in. x 8-in. rectangle. Sprinkle1 cup cheese and parsley to within 1 in.In a large bowl, combine the eggs, breadcrumbs, Parmesan cheese and pepper.Crumble beef, pork and veal over mixture;mix well. Shape into 1-1/2-in. balls.Place meatballs on a greased rack in afoil-lined 15-in. x 10-in. x 1-in. baking pan.Bake at 350° for 20-25 minutes or untilno longer pink. Drain on paper towels.Place the meatballs, potatoes, carrots,celery, onion and garlic in a soup kettle orDutch oven. In a small bowl, combinesoup mix and water; pour over meatballmixture. Bring to a boil. Reduce heat; coverand simmer for 25-30 minutes or untilvegetables are tender. Stir in peas andparsley; heat through. Yield: 10 servings(2-1/2 quarts).OCTOBERNOVEMBER2006 Cranberry Ham Loaf1 egg, lightly beaten1 cup milk2 medium onions, chopped1 medium green pepper, chopped1 cup soft bread crumbs1-1/2 pounds ground fully cooked ham1 pound bulk pork sausage1 can (16 ounces) whole-berrycranberry sauce1/4 cup water1 tablespoon light corn syrupOCTOBERNOVEMBER2006of edges. Roll up jelly-roll style, startingwith a long side and peeling foil awaywhile rolling. Seal seam and ends. Placeseam side down in a greased 13-in. x 9-in.x 2-in. baking dish.Bake, uncovered, at 350° for 1 hour;drain. Unroll crescent dough; seal seamsand perforations. Drape dough over meatloaf to cover the top, sides and ends; sealends. Bake 15-20 minutes longer or untila meat thermometer reads 160° and crustis golden brown. Let stand for 5 minutes.Using two large spatulas, carefully transfermeat loaf to a serving platter. Sprinklewith remaining cheese. Serve with remainingspaghetti sauce. Yield: 8 servings.Italian Wedding Soup2 eggs, lightly beaten1/2 cup seasoned bread crumbs1 pound ground beef1 pound bulk Italian sausage3 medium carrots, sliced3 celery ribs, diced1 large onion, chopped3 garlic cloves, minced4-1/2 teaspoons olive oil4 cans (14-1/2 ounces each)reduced-sodium chicken broth2 cans (14-1/2 ounces each) beefbroth1 package (10 ounces) frozenchopped spinach, thawed andsqueezed dry1/4 cup minced fresh basil1 envelope onion soup mix4-1/2 teaspoons ketchup1/2 teaspoon dried thymeOCTOBERNOVEMBER2006In a large bowl, combine the egg, milk,onions, green pepper and bread crumbs.Crumble ham and sausage over mixture;mix well.Pat into an ungreased 9-in. x 5-in. x 3-in. loaf pan (pan will be full). Place on a bakingsheet. Bake, uncovered, at 350° for 70-80 minutes or until a meat thermometerreads 160°.In a small saucepan, combine the cranberrysauce, water and corn syrup. Bringto a boil. Reduce heat; simmer, uncovered,for 5 minutes or until thickened. Removeham loaf to a serving platter; top with cranberrysauce. Yield: 8 servings.OCTOBERNOVEMBER20063 bay leaves1-1/2 cups uncooked penne pastaIn a large bowl, combine eggs and breadcrumbs. Crumble beef and sausage over mixture;mix well. Shape into 3/4-in. balls.Place meatballs on a greased rack in a foillined15-in. x 10-in. x 1-in. baking pan. Bakeat 350° for 15-18 minutes or until no longerpink. Meanwhile, in a soup kettle or Dutchoven, saute carrots, celery, onion and garlicin oil until tender. Stir in the broth, spinach,basil, soup mix, ketchup, thyme and bayleaves.Drain meatballs on paper towels. Bringsoup to a boil; add meatballs. Reduce heat;simmer, uncovered, for 30 minutes. Add pasta;cook 13-15 minutes longer or until tender,stirring occasionally. Discard bay leaves beforeserving. Yield: 10 servings (2-1/2quarts).30 Taste of Home • October/November 2006

Prosciutto-StuffedMeat Loaf❧ PREP: 45 min.❧ BAKE: 1-1/4 hoursAn amazing blend of flavors—includingprosciutto, sun-driedtomatoes, fresh basil and twocheeses—make this rolled loafsomething special.—Carole HermenauOviedo, FloridaTortilla-SalsaMeat Loaf❧ PREP: 15 min.❧ BAKE: 1-1/4 hoursI’m asked to make this recipe atleast once a month during thewinter,especially for birthday dinners.My guests like it withbraised asparagus and garlicmashed potatoes.—Steven EspinosaSalt Lake City, UtahRunner-UpMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs ContestMozzarella-StuffedMeatballs❧ PREP: 20 min.❧ COOK: 15 min.It’s fun to watch my friends eatthese meatballs for the first time.They’re pleasantly surprised tofind melted cheese in the middle.These meatballs are also great ina hot sub sandwich.—Michaela RosenthalWoodland Hills, CaliforniaPizza Meatball Subs❧ PREP: 30 min.❧ BAKE: 25 min.I made these sandwiches oneevening for my family, and theywere a huge hit with everyone,including the picky eaters.There’splenty of sauce and cheese tocomplement the baked meatballs.—Heather BeginAthens, MaineRunner-UpMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs Contestwww.tasteofhome.com 31

Tortilla-Salsa Meat Loaf2 slices day-old white bread2 eggs, lightly beaten1 cup salsa1/2 cup crushed tortilla chips1/2 cup each chopped green pepper,onion and celery1 jalapeno pepper, seeded andchopped6 garlic cloves, minced1 teaspoon pepper1/2 teaspoon Italian seasoning1/4 teaspoon seasoned salt1 pound ground beef1 pound ground porkProsciutto-Stuffed Meat Loaf1 cup finely chopped red onion1 tablespoon olive oil1 tablespoon butter2 garlic cloves, minced1/2 pound whole fresh mushrooms,coarsely chopped3/4 teaspoon salt1/2 teaspoon pepper2 eggs, lightly beaten1-3/4 cups soft sourdough bread crumbs3/4 cup grated Parmesan cheese1/3 cup minced fresh parsley1 teaspoon minced fresh thyme1-1/2 pounds lean ground beef3/4 pound bulk Italian sausageFilling:3 ounces thinly sliced prosciutto5 ounces thinly sliced Havarti cheese1-1/4 cups loosely packed basil leaves,cut into thin strips1/3 cup oil-packed sun-dried tomatoes,drained and cut into stripsPlace bread in an ungreased 9-in. x 5-in. x3-in. loaf pan; set aside. In a bowl, combinethe eggs, salsa, tortilla chips, green pepper,onion, celery, jalapeno, garlic, pepper,Italian seasoning and seasoned salt. Crumblebeef and pork over mixture; mix well.Pat into prepared pan.Bake, uncovered, at 375° for 1-1/4 to1-1/2 hours or until no pink remains and ameat thermometer reads 160°. Invert themeat loaf onto a serving platter; discardbread. Let stand for 5 minutes before slicing.Yield: 8 servings.Editor’s Note: When cutting or seeding hot peppers,use rubber or plastic gloves to protectyour hands. Avoid touching your face.OCTOBERNOVEMBER2006 Pizza Meatball Subs1 egg, lightly beaten1/3 cup steak sauce1 cup crushed saltines1 teaspoon onion powder1/4 teaspoon seasoned salt1/8 teaspoon pepper1-1/2 pounds ground beef6 to 7 tablespoons mayonnaise6 to 7 submarine buns, split9 to 11 slices process Americancheese, cut into strips1 jar (14 ounces) pizza sauce2 cups (8 ounces) shreddedpart-skim mozzarella cheeseOCTOBERNOVEMBER2006In a large skillet, saute onion in oil and butter for2 minutes. Add garlic; cook 1 minute longer.Add mushrooms; cook 6-8 minutes longer or untilmushrooms are tender and no liquid remains.Stir in salt and pepper.In a large bowl, combine the eggs, breadcrumbs, Parmesan cheese, parsley, thyme andmushroom mixture. Crumble beef and sausageover mixture; mix well.On a large piece of heavy-duty foil, pat beef mixtureinto a 15-in. x 10-in. rectangle. Layer theprosciutto, Havarti, basil and tomatoes to within1 in. of edges. Roll up jelly-roll style, starting witha short side and peeling foil away while rolling.Seal seams and ends.Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350°for 75-85 minutes or until no pink remains and ameat thermometer reads 160°. Let stand for 5minutes. Using two large spatulas, carefully transfermeat loaf to a serving platter. Yield: 6-8servings.Mozzarella-Stuffed Meatballs1 egg, lightly beaten1/4 cup prepared Italian saladdressing1-1/2 cups cubed bread2 tablespoons minced fresh parsley2 garlic cloves, minced1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt1/2 pound ground pork1/2 pound ground sirloin3 ounces fresh mozzarella cheese2 tablespoons vegetable oil1 jar (26 ounces) marinara sauceHot cooked pastaOCTOBERNOVEMBER2006In a large bowl, combine the egg, steaksauce, saltines, onion powder, salt andpepper. Crumble beef over mixture and mixwell. Shape into 1-1/2-in. balls.Place meatballs on a greased rack in afoil-lined 15-in. x 10-in. x 1-in. baking pan.Bake at 375° for 20-25 minutes or untilno longer pink. Drain on paper towels.Spread mayonnaise over bun bottoms;top each with American cheese, 1 tablespoonpizza sauce, meatballs and remainingpizza sauce. Sprinkle with mozzarellacheese. Place on a baking sheet. Bakefor 5-10 minutes or until cheese is melted.Yield: 6-7 servings.OCTOBERNOVEMBER2006In a large bowl, combine the first eight ingredients.Crumble pork and beef over mixture;mix well. Cut mozzarella into eighteen1/2-in. cubes. Divide meat mixture into18 portions; shape each around a cheesecube.In a large skillet, cook meatballs in oil inbatches until no pink remains; drain. In alarge saucepan, heat marinara sauce; addmeatballs and heat through. Serve overpasta. Yield: 6 servings.32 Taste of Home • October/November 2006

Secondhand Turkey❧ PREP: 30 min.❧ BAKE: 20 min.Turkey leftovers taste fresh andflavorful in this satisfying casserole,the entree for my favoritepost-Thanksgiving meal. Mushrooms,celeryand thyme give it afamiliar,comforting appeal.—Dixie TerryGoreville, IllinoisFeatured on page 14PrettyGelatin Molds❧ PREP: 15 min. + chillingRevive extra cranberry sauce inthis good and easy salad.This isone of the recipes I made for thefirst Thanksgiving dinner that Icooked, years ago, and has becomea seasonal favorite at ourhouse. —Dixie TerryGoreville, IllinoisFeatured on page 14Editor’s Favorite MealEditor’s Favorite MealCranberryPumpkin Bread❧ PREP: 20 min.❧ BAKE: 70 min. + coolingPut leftover cranberries to greatuse in this moist quick bread. It’svery good with my SecondhandTurkey casserole for an after-Thanksgiving meal.—Dixie TerryGoreville, IllinoisFeatured on page 14Festive CranberryDrink❧ PREP: 25 min.❧ COOK: 20 min.Warm or cold? Take your choiceof how to serve this flavorful autumnbeverage. It’s such a prettycolor, and the spicy sweet-tarttaste is delightful with a meal orsnack. —Dixie TerryGoreville, IllinoisFeatured on page 14Editor’s Favorite MealEditor’s Favorite Mealwww.tasteofhome.com 33

Pretty Gelatin Molds1 package (3 ounces) orange gelatin3/4 cup boiling water3/4 cup whole-berry cranberry sauce1 medium navel orange, peeledand finely chopped4 lettuce leavesSecondhand Turkey1/2 pound sliced fresh mushrooms1/2 cup chopped celery5 tablespoons butter, divided2 tablespoons cornstarch2 cups milk2 cups cubed cooked turkey2 cups cooked egg noodles1/4 cup chicken broth1 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon white pepper1/2 cup dry bread crumbsIn a bowl, dissolve gelatin in boiling water.Stir in cranberry sauce and orange. Pourinto four 1/2-cup molds coated with nonstickcooking spray. Chill for 3-4 hours oruntil set. Unmold onto lettuce-lined plates.Yield: 4 servings.OCTOBERNOVEMBER2006 Festive Cranberry Drink4 cups fresh or frozen cranberries3 quarts water, divided1-3/4 cups sugar1 cup orange juice2/3 cup lemon juice1/2 cup red-hot candies12 whole clovesOCTOBERNOVEMBER2006In a large skillet, saute mushrooms and celeryin 3 tablespoons butter until tender.Combine cornstarch and milk until smooth;stir into mushroom mixture. Bring to a boilover medium heat, stirring constantly.Cook for 1 minute or until thickened.Stir in the turkey, noodles, broth, salt,thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; tosswith bread crumbs. Sprinkle over casserole.Bake, uncovered, at 375° for 20-25minutes or until heated through. Yield: 4servings.Cranberry Pumpkin Bread3-3/4 cups all-purpose flour3 cups sugar4 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt4 eggs1 can (15 ounces) solid-packpumpkin1/2 cup vegetable oil2 cups fresh or frozen cranberries,thawed1 cup chopped walnutsOCTOBERNOVEMBER2006In a Dutch oven or large kettle, combinecranberries and 1 qt. water. Cook overmedium heat until the berries pop, about15 minutes. Remove from the heat. Strainthrough a fine strainer, pressing mixturewith a spoon; discard skins. Return cranberrypulp and juice to the pan.Stir in the sugar, juices, red-hots and remainingwater. Place cloves on a doublethickness of cheesecloth. Bring up cornersof cloth and tie with kitchen string to forma bag; add to juice mixture. Bring to aboil; cook and stir until sugar and red-hotsare dissolved.Remove from the heat. Strain through afine mesh sieve or cheesecloth. Discardspice bag. Serve drink warm or cold. Yield:3 quarts.OCTOBERNOVEMBER2006In a large bowl, combine the flour, sugar,pumpkin pie spice, baking soda and salt. Inanother bowl, beat the eggs, pumpkinand oil; stir into dry ingredients just untilmoistened. Fold in cranberries and walnuts.Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-80 minutesor until a toothpick inserted near thecenter comes out clean. Cool for 10 minutesbefore removing from pans to wireracks to cool completely. Yield: 2 loaves.34 Taste of Home • October/November 2006

Puff PastrySalmon Bundles❧ PREP: 20 min.❧ BAKE: 25 min.The combination of tender salmon,fresh cucumber sauce and acrisp, flaky crust makes this impressivedish perfect for specialoccasions. Mom likes to decoratethe pastry with a star or leafdesign for holidays.—Kimberly LaabsHartford, WisconsinFeatured on page 20StrawberrySpinach Salad❧ PREP: 20 min. + chillingAlthough perfect for summer,thisrefreshing salad is a favorite yearroundfor our family and friends.Poppy seeds and pecans add apleasing crunch to the mix.—Kimberly LaabsHartford, WisconsinFeatured on page 20My Mom’s Best MealMy Mom’s Best MealComfortingBroccoli Casserole❧ PREP: 20 min.❧ BAKE: 30 min.For old-fashioned goodness,there’s nothing like a casserole.For this one,Mom dresses up nutritiousbroccoli with two kindsof cheese and crunchy, goldenbread crumbs.—Kimberly LaabsHartford, WisconsinFeatured on page 20Ice CreamCookie Dessert❧ PREP: 15 min. + freezingOur family loves dessert,and thischocolaty, layered treat is one ofmy mother’s most-requestedrecipes…and it is so easy toprepare. —Kimberly LaabsHartford, WisconsinFeatured on page 20My Mom’s Best MealMy Mom’s Best Mealwww.tasteofhome.com 35

Strawberry Spinach Salad1/3 cup raspberry vinaigrette1/2 cup sugar1 teaspoon salt1/4 teaspoon prepared mustard1/2 cup vegetable oil4-1/2 teaspoons poppy seeds1 package (10 ounces) fresh babyspinach1 pint fresh strawberries, sliced1/2 cup coarsely chopped pecans,toastedPuff Pastry Salmon Bundles2 packages (17.3 ounces each)frozen puff pastry, thawed8 salmon fillets (6 ounces each),skin removed1 egg1 tablespoon water2 cups shredded cucumber1 cup (8 ounces) sour cream1 cup mayonnaise1 teaspoon dill weed1/2 teaspoon saltIn a blender, combine the vinaigrette, sugar,salt and mustard. While processing,gradually add oil in a steady stream. Stirin poppy seeds. Transfer to a small pitcheror bowl. Refrigerate for 1 hour or untilchilled.Just before serving, toss the spinach,strawberries and pecans in a large saladbowl. Serve with the dressing. Yield: 8servings.OCTOBERNOVEMBER2006 Ice Cream Cookie Dessert1 package (18 ounces) cream-filledchocolate sandwich cookies,crushed, divided1/4 cup butter, melted1/2 gallon vanilla ice cream, softened1 jar (16 ounces) hot fudge icecream topping, warmed1 carton (8 ounces) frozen whippedtopping, thawedOCTOBERNOVEMBER2006On a lightly floured surface, roll each pastrysheet into a 12-in. x 10-in. rectangle.Cut each into two 10-in. x 6-in. rectangles.Place a salmon fillet in the center of eachrectangle.Beat egg and water; lightly brush overpastry edges. Bring opposite corners ofpastry over each fillet; pinch seams to sealtightly. Place seam side down in a greased15-in. x 10-in. x 1-in. baking pan; brush withremaining egg mixture.Bake at 400° for 25-30 minutes or untilpastry is golden brown. In a small bowl,combine the cucumber, sour cream, mayonnaise,dill and salt. Serve with bundles.Yield: 8 servings.Comforting Broccoli Casserole2 eggs, lightly beaten1 can (10-3/4 ounces) condensedcream of mushroom soup,undiluted1 medium onion, chopped1 cup (4 ounces) shredded cheddarcheese1 cup (4 ounces) shredded Swisscheese1/2 cup mayonnaise2 tablespoons butter, melted1 package (16 ounces) frozenbroccoli cuts, thawed1 package (10 ounces) frozenchopped broccoli, thawed1/4 cup dry bread crumbsOCTOBERNOVEMBER2006In a bowl, combine 3-3/4 cups cookiecrumbs and butter. Press into a greased13-in. x 9-in. x 2-in. dish. Spread with icecream; cover and freeze until set.Drizzle fudge topping over ice cream;cover and freeze until set. Spread withwhipped topping; sprinkle with remainingcookie crumbs. Cover and freeze for 2hours or until firm. Remove from the freezer10 minutes before serving. Yield: 12servings.OCTOBERNOVEMBER2006In a large bowl, combine the first seven ingredients;fold in broccoli. Transfer to agreased 1-1/2-qt. baking dish. Sprinklewith bread crumbs. Cover and bake at400° for 30-35 minutes or until heatedthrough. Yield: 8 servings.Editor’s Note: Reduced-fat or fat-free mayonnaiseis not recommended for this recipe.36 Taste of Home • October/November 2006

Slow-CookedTurkey Sandwiches❧ PREP: 15 min.❧ COOK: 3 hoursThese sandwiches have beensuch a hit at office potlucks thatI keep copies of the recipe in mydesk to hand out.—Diane Twait NelsenRingsted, IowaFeatured on page 13PistachioLettuce Salad❧ PREP/TOTAL TIME: 20 min.This colorful salad is topped witha drizzle of delicious honey-andgingervinaigrette.You’re sure tobring home an empty bowl.—Anna MinegarZolfo Springs, FloridaFeatured on page 13Potluck PleasersPotluck PleasersLemon-LimePoppy Seed Cake❧ PREP: 20 min.❧ BAKE: 40 min. + coolingThere’s plenty of lemon-lime flavorin this tender cake to pleaseanyone who loves citrus. Plus,it’s a breeze to make.—Victoria Zmarzley HahnNorthampton, PennsylvaniaFeatured on page 13Make-AheadChicken Bake❧ PREP: 25 min. + chilling❧ BAKE: 30 min.This crunchy, saucy hot dish ispotluck-perfect! It’s so convenientbecause you can make thecasserole the day before and bakeit the day of the potluck.It’s goodmade with turkey,too.—Joyce WilsonOmaha, NebraskaFeatured on page 13Potluck PleasersPotluck Pleaserswww.tasteofhome.com 37

Pistachio Lettuce Salad10 cups torn Bibb or Boston lettuce1 can (11 ounces) mandarinoranges, drained1 cup pistachios, coarsely chopped1 cup raisinsDressing:1/4 cup rice wine vinegar2 tablespoons vegetable oil2 teaspoons honey1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground gingerIn a large salad bowl, combine lettuce, oranges,pistachios and raisins. In a blender,combine dressing ingredients; cover andprocess until blended. Drizzle over salad;toss to coat. Yield: 16 servings.OCTOBERNOVEMBER2006 Make-Ahead Chicken Bake5 cups cubed cooked chicken2 cups chopped celery5 hard-cooked eggs, sliced1 can (10-3/4 ounces) condensedcream of chicken soup, undiluted3/4 cup mayonnaise2 tablespoons lemon juice1 tablespoon pimientos, optional1 teaspoon finely chopped onion1 cup (4 ounces) shredded cheddarcheese1 can (3 ounces) chow meinnoodles1/2 cup slivered almonds, toastedSlow-Cooked Turkey Sandwiches6 cups cubed cooked turkey2 cups cubed process cheese(Velveeta)1 can (10-3/4 ounces) condensedcream of chicken soup, undiluted1 can (10-3/4 ounces) condensedcream of mushroom soup,undiluted1/2 cup finely chopped onion1/2 cup chopped celery22 wheat sandwich buns, splitOCTOBERNOVEMBER2006In a 3-qt. slow cooker, combine the first sixingredients. Cover and cook on low for 3-4 hours or until onion and celery are tenderand cheese is melted. Stir before spooningonto buns. Yield: 22 servings.Lemon-Lime Poppy Seed Cake1 package (18-1/4 ounces) yellowcake mix1 package (3.4 ounces) instantvanilla pudding mix1/4 cup poppy seeds4 eggs1/2 cup water1/2 cup vegetable oil1/4 cup lemon juice1/4 cup lime juiceGlaze:1-3/4 cups confectioners’ sugar2 tablespoons lemon juice2 tablespoons lime juiceOCTOBERNOVEMBER2006In a large bowl, combine the first eight ingredients.Transfer to a greased 3-qt.baking dish; sprinkle with cheese, chowmein noodles and almonds. Cover and refrigerateovernight.Remove from refrigerator 30 minutesbefore baking. Bake, uncovered, at 350°for 30-35 minutes until lightly browned andcheese is bubbly. Yield: 12 servings.Editor’s Note: Reduced-fat or fat-free mayonnaiseis not recommended for this recipe.OCTOBERNOVEMBER2006In a large mixing bowl, combine the firsteight ingredients. Beat on low speed for 30seconds; beat on medium for 2 minutes.Pour into a greased and floured 10-in. flutedtube pan.Bake at 350° for 40-45 minutes or untila toothpick inserted near the center comesout clean. Cool for 10 minutes before removingfrom pan to a wire rack to coolcompletely. In a small bowl, combine glazeingredients until smooth; drizzle over cake.Yield: 12 servings.38 Taste of Home • October/November 2006

Barbecued PorkSandwiches❧ PREP: 15 min.❧ COOK: 2-3/4 hoursThese moist and mouth-wateringsandwiches will be gobbled up atyour next potluck.The tenderpieces of pork, simmered in aunique and tangy sauce, makepeople come back for seconds—sometimes,even thirds.—Evelyn BrowerHolland, MichiganButtercupYeast Bread❧ PREP: 40 min. + rising❧ BAKE: 35 min. + coolingJust by tasting it, you’d neverknow there was squash in this delicious,fluffy bread. People lovethe colorful slices, even thoughthey have a hard time guessingwhere the pretty orange tintcomes from! —Kelly KirbyWestville, Nova ScotiaCooking for a CrowdCooking for a CrowdCreamed PotatoCasseroles❧ PREP: 1-1/4 hours❧ BAKE: 40 min.This classic potato dish makesenough for 24 hungry people.It’sgreat with ham and other meats.Guests always remark on its rich,creamy sauce and buttery crumbtopping. —Norma HarderMelfort, SaskatchewanCran-Orange Relish❧ PREP/TOTAL TIME: 25 min.With its festive color and refreshingcitrus-cranberry flavor, thislovely relish works well at largeholiday gatherings. It’s also convenientbecause you can make itin advance.—Clara HoneyagerNorth Prairie, WisconsinCooking for a CrowdCooking for a Crowdwww.tasteofhome.com 39

AlmondPastry Puffs❧ PREP: 40 min.❧ BAKE: 20 min. + coolingThis tender, nutty coffee cake isone of my favorite brunch treats.It looks and tastes so special,peoplewon’t believe you made ityourself.It’s good that the recipemakes two! —Betty ClaycombAlverton, PennsylvaniaSprouts withWater Chestnuts❧ PREP/TOTAL TIME: 30 min.A creamy sauce and water chestnutsgive the sprouts a nice liftin this tasty side dish. Our familyenjoys it at Thanksgiving, as wellas throughout the year.—Genelle SmithHanover, PennsylvaniaBonus CardBonus CardCurried HoneyChicken❧ PREP: 15 min.❧ BAKE: 1 hourA friend gave me this recipe,andit always receives lots of compliments.Thecurry-citrus sauce isthe perfect accent for the goldenbakedchicken.—Joanna BurksMarshfield, MissouriSpiced CakeDoughnuts❧ PREP: 30 min. + chilling❧ COOK: 5 min. per batch +coolingAs a part of our family’s Halloweentradition,I make these deliciousfrosted doughnuts to servewith warm, spiced cider. Gratedapples give them a scrumptiousflavor and texture.—Katherine NelsonCenterville, UtahBonus CardBonus Cardwww.tasteofhome.com 41

Sprouts with Water Chestnuts2 pounds fresh brussels sprouts,trimmed and halved2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 cup chicken broth1 can (8 ounces) sliced waterchestnuts, drainedAlmond Pastry Puffs2 cups all-purpose flour, divided1/4 teaspoon salt1 cup cold butter, divided2 tablespoons plus 1 cup coldwater, divided1/4 teaspoon almond extract3 eggsFrosting:1-1/2 cups confectioners’ sugar2 tablespoons butter, softened4 teaspoons water1/4 teaspoon almond extract2/3 cup chopped almonds, toastedIn a large bowl, combine 1 cup flour and salt;cut in 1/2 cup butter until mixture resemblescoarse crumbs. Add 2 tablespoons cold water;stir with a fork until blended. Shapedough into a ball; divide in half. Place doughPlace sprouts in a steamer basket; place ina large saucepan over 1 in. of water. Bringto a boil; cover and steam for 9-11 minutesor until crisp-tender.Meanwhile, in a small saucepan, meltbutter; stir in flour, salt and pepper untilsmooth. Gradually stir in broth. Bring to aboil; cook and stir for 2 minutes or untilthickened. Stir in water chestnuts. Transferbrussels sprouts to a serving dish; top withwater chestnut mixture. Yield: 9 servings.OCTOBERNOVEMBER2006 Spiced Cake Doughnuts1/4 cup shortening1 cup sugar3 eggs1 teaspoon vanilla extract5 cups all-purpose flour3 teaspoons baking powder2 teaspoons salt1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/4 teaspoon ground mace1/2 cup buttermilk1 cup grated peeled applesOil for deep-fat fryingBrowned Butter Frosting:1/2 cup packed brown sugar3 tablespoons butter1/4 cup heavy whipping cream1-3/4 cups confectioners’ sugarColored sprinklesOCTOBERNOVEMBER20063 in. apart on an ungreased baking sheet;pat each into a 12-in. x 3-in. rectangle.In a large saucepan, bring remaining butterand water to a boil. Remove from heat;stir in extract and remaining flour until asmooth ball forms. Remove from heat; letstand for 5 minutes. Add eggs, one at a time,beating well after each addition. Continuebeating until mixture is smooth and shiny.Spread over rectangles. Bake at 400° for18-20 minutes or until topping is lightlybrowned. Cool for 5 minutes before removingfrom pan to wire racks.For frosting, in a small mixing bowl, combinethe confectioners’ sugar, butter, waterand extract; beat until smooth. Spreadover pastries; sprinkle with almonds. Yield:2 pastries (11 servings each).Curried Honey Chicken1/4 cup butter, melted1/4 cup orange juice1/4 cup honey2 tablespoons lemon juice1 tablespoon prepared mustard1 to 2 teaspoons curry powder1 teaspoon salt6 bone-in chicken breast halves(8 ounces each)1 teaspoon cornstarch1/3 cup cold waterOCTOBERNOVEMBER2006In a large mixing bowl, cream shortening andsugar. Beat in eggs and vanilla. Combine flour,baking powder, salt, baking soda, cinnamon, nutmegand mace; add to creamed mixture alternatelywith buttermilk. Fold in apples. Coverand refrigerate for at least 2 hours.On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnutcutter. In an electric skillet or deep-fat fryer,heat oil to 375°. Fry doughnuts, a few at a time,until golden brown on both sides. Drain on papertowels.In a small saucepan, bring brown sugar andbutter to a boil. Cook and stir for 1 minute or untilslightly thickened. Pour into a small mixingbowl; let stand for 10 minutes. Add cream;beat until smooth. Gradually add confectioners’sugar, 1/4 cup at a time, beating well after eachaddition until frosting achieves desired consistency.Frost doughnuts; top with sprinkles. Yield:22 doughnuts.OCTOBERNOVEMBER2006In a large bowl, combine the first seven ingredients;set aside 1/3 cup for basting.Dip chicken in remaining butter mixture;place in a well-greased 13-in. x 9-in. x 2-in.baking dish. Bake, uncovered, at 350° for1 hour, basting occasionally with reservedbutter mixture.Remove chicken and keep warm. In asmall saucepan, combine cornstarch andwater until smooth. Stir in the pan drippings.Bring to a boil; cook and stir for 2minutes or until thickened. Drizzle overchicken. Yield: 6 servings.42 Taste of Home • October/November 2006

PotluckPrize-WinnersWANTED:Enter Our Recipe ContestYour crowd-pleaser could win bigin our newest recipe contest!Bring-a-dish dinners setthe theme for Taste ofHome’s next national recipecontest,“Potluck Pleasers.”We look forward to samplingappetizers, main dishes, sidesand desserts that lots of people(including kids) will love.We’re looking for sizablerecipes (at least 12 servings)that are easily transportedand leave a big impressionon the taste buds.• Is there a salad that yieldsrave reviews each timeyou bring it to the annualchurch social?• Do you have a special appetizerthat always seemsto vanish quickly from thebuffet?• Which comforting casserolemakes people’smouths water each timeyou place it on the servingtable?• Perhaps you have a sheetcake or brownie recipethat never fails to please?Whatever potluck favoriteyou choose to enter, pleaseinclude any tips you have forpreparing, transporting andserving your dish. A simpletechnique you’ve discoveredor a helpful hint passedalong by a relative or friendmight be new to other Tasteof Home readers.Our sociable judges canhardly wait to dig in to yourbest big-yield dishes for the“Potluck Pleasers”contest,which closes December 15,2006. Winners will be featuredin the Aug/Sept ’07issue.GREAT PRIZES! TheGrand Prize winner will receivea KitchenAid standmixer and food processor, togethervalued at $650.00, or$500.00 in cash.The second-place prize isdinner for four at the restaurantof the winner’s choice.Each runner-up will receivea free copy of our ContestWinning Annual Recipes2006 cookbook.RECIPE CONTEST RULES: You may enter more than onerecipe. Be sure to include the contest topic and your name, addressand phone number on each recipe.It’s easy to enter at www.tasteofhome.com. Click on “Submita Recipe” to find a handy form with space for the contesttitle (“Potluck Pleasers”), your ingredients, directions andcomments. Be specific with measurements and sizes of cans,packages and pans. Please include a few words about the recipeand a bit about yourself.Or, type or print each recipe on one side of an 8-1/2- x 11-inch sheet of paper. Send entries to “Potluck Pleasers Contest,”Taste of Home, 5925 Country Lane, Greendale WI53129. Remember to include your name, address and phonenumber on each entry.Entries become the property of Reiman Publications.Recipes that are not among the winners may be publishedin a future issue, in a cookbook or on our Web site (www.tasteofhome.com).Gather your garden recipes quickly for our BountifulHarvest contest, which closes on October 15, 2006.Dig through family favorites starring ingredients fromthe vegetable garden, orchard or berry patch, and send onthose recipes! We’re looking for main dishes, side dishes,appetizers, soups and desserts that make your mealssparkle with flavor and color.Entries are due October 15. Send recipes to “BountifulHarvest,”Diane Werner, Associate Food Editor, 5925 Coun-Last Chance for the…Bountiful Harvest Contesttry Lane, Greendale WI 53129 or by E-mail to recipes@tasteofhome.com.Please write “BountifulHarvest” on the subjectline of E-mail entries andinclude your name andstreet address. See thecontest announcementabove for a general guide.www.tasteofhome.com43

Touring Country KitchensLiving in a house full of guys,I usuallydon’t have much help in the kitchen.My husband, Brad, is an irrigated-cornfarmer,and our sons, Jordan,16,and Taylor,11, keep busy with school activities.So you can imagine my delight whenour old farmhouse kitchen underwent amajor expansion and makeover. Eventhough I’m a stay-at-home mom rightnow (I’m also a licensed cosmetologist),the thought of starting a remodelingproject was a bit overwhelming.I began the process by searchingthrough stacks and stacks of magazines.Once I had some ideas, I contacted a localdesigner, who helped me decide onproducts and features.The main incentive for remodeling wasto create a second eating area. By removinga couple of walls, we had the roomto build a spectacular curved peninsula.As a family, we share many breakfastsand lunches here, and the boys often13’ 2”By Tonya DoellElsie, NebraskaPantrySinkDishwasherTelevisionC I T Y S T Y L E,25’ 10”Double Oven/MicrowaveIslandRefrigeratorCountryRangeOpen toDining RoomCharmOpen to Great Room44Taste of Home • October/November 2006

pull up a stool to do homework, too.We also added a handy, 6-foot-long island.Thisgem is tremendous for hostingour beloved Husker football get-togethersand serving meals buffet-style…plus,I usethe extra counter space as a prep area.Old-World StyleOur custom-made maple cabinets areanother attention-grabber. These beautiesare stained in sienna with a mochaglaze and accented with bronze hardware.I’d seen similar cabinets at home shows,and I was drawn to their old-world charm.The cabinets offer lots of convenientstorage space.The pullout spice shelvesare located next to the stove, and mystand mixer is tucked inside a cabinet ona shelf that lifts up for easy access. Anothercabinet holds a television…aluxury we didn’t have before.One of my favorite features is the mantelabove the stove. It’s the focal pointof the kitchen and so much fun to decorate.Ithelps give the room a warm,countryfeel.The stainless steel appliances lookamazing against the warm tones of thecabinets. I have picky eaters, so my sixburnerstove is great when I need to bea short-order cook. I love to bake, andwith two convection ovens, I can get alot done! The counter-depth refrigeratoris huge yet still keeps the walkwaybeside the island open.Neutral TonesI chose primarily neutral colors for thewalls,countertops and ceramic tile floorand backsplash.That way, I can add myown color schemes with oil bottles,candles, baskets and other decorations.It’s perfect for the changing seasons,not to mention my changing tastes.Recessed lighting and pendant lightsbeautifully illuminate the room. Plug-insabove the cabinets allow me to stringlights during the holidays, and I love themood lights beneath the upper cabinets.It’s fun watching the reaction of familyand friends when they see my newkitchen for the first time.They simplycan’t believe the transformation!Thanks for letting me share my kitchenwith you. It’s not always easy remodeling,but my family and I have cometo realize that the long-term benefitscompletely outweigh any shortterminconveniences.Next Tour Stop:Have you renovated or redecorated? If we feature your kitchen, we’ll pay you $75.00.Send “before” and “after” photos with floor plan and description to “Kitchen Tour.” SeeContributor Guidelines on page 62 for details.For subscriber-only bonus content, visit www.tasteofhome.com/plus.Brad and Tonya Doell and their sons, Jordan and Taylor (above), gather around the large peninsulain their new kitchen. Below, sienna-stained maple cabinets provide expansive storagespace, and the stainless steel appliances offer stellar appeal. The focal point of the kitchenis the large mantel above the stove (far left), which Tonya decorates according to the season.www.tasteofhome.com 45

Good Food That’s Good for YouEat Up &SlimDown!For a light but satisfying meal, tryPork Chops with Onions, LemonGreen Beans, Peppery ParsnipFries and Garden Biscuits.Go ahead…enjoy yourself.You don’t have to feelguilty about savoringeach bite of these mouthwateringrecipes. They’relower in fat and calories.✓These recipes include Nutrition Factsand Diabetic Exchanges.Pork Chops with Onions❧ PREP: 20 min.❧ BAKE: 40 min.“My mother-in-law shared this simplemain dish recipe with me, and it’s alwayswell received,” says Jill Van Nuisof Marietta, Georgia.6 bone-in pork loin chops (7 ounceseach)1 tablespoon canola oil3/4 teaspoon salt1/2 teaspoon pepper2 medium sweet onions, sliced andseparated into rings1 cup reduced-sodium beef broth1 tablespoon cornstarch2 tablespoons cold waterIn a large nonstick skillet, brown pork chopsin oil over medium-high heat. Sprinkle withsalt and pepper. Transfer to an ungreased13-in. x 9-in. x 2-in. baking dish.In the drippings, saute onions until tender.Spoon over chops; add broth. Cover andbake at 325° for 40-45 minutes or untiljuices run clear. Remove pork chops andonions; keep warm.In a small saucepan, combine cornstarchand water until smooth; stir in pan juices.Bring to a boil; cook and stir for 1-2 minutesor until thickened. Serve with pork andonions. Yield: 6 servings.Nutrition Facts: 1 serving equals 252 calories,11 g fat (3 g saturated fat), 87 mg cholesterol,433 mg sodium, 6 g carbohydrate, 1 g fiber,31 g protein. Diabetic Exchanges: 5 very leanmeat, 1 vegetable, 1 fat.Garden Biscuits❧ PREP/TOTAL TIME: 30 min.“These flaky yeast biscuits—speckledwith carrot, parsley and greenonion—smell wonderful while baking.So it’s hard to resist eating one rightfrom the oven,” notes Kerry Dority ofCamdenton, Missouri.2-1/2 cups all-purpose flour1 tablespoon sugar1 package (1/4 ounce) active dryyeast1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup shortening1 cup buttermilk2 tablespoons water1/4 cup finely shredded carrot2 tablespoons minced fresh parsley2 tablespoons finely chopped greenonionIn a large bowl, combine the flour, sugar,yeast, baking powder, baking soda and salt.Cut in the shortening until mixture resemblescoarse crumbs.In a small saucepan, heat buttermilk andwater to 120°-130°. Add buttermilk mixture,carrot, parsley and onion to yeast mixture;stir just until moistened.Turn onto a lightly floured surface; kneaduntil a soft dough forms, about 6-8 minutes.Pat or roll out to 1/2-in. thickness; cut with46 Taste of Home • October/November 2006

a floured 2-1/2-in. biscuit cutter. Place 1in. apart on ungreased baking sheets. Bakeat 450° for 8-10 minutes or until goldenbrown. Serve warm. Yield: 15 biscuits.Editor’s Note: Warmed buttermilk will appear curdled.Nutrition Facts: 1 biscuit equals 147 calories,7 g fat (2 g saturated fat), 1 mg cholesterol, 140mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.Diabetic Exchanges: 1-1/2 fat, 1 starch.Peppery Parsnip Fries❧ PREP: 15 min.❧ BAKE: 20 min.Looking for creative ways to useparsnips? These crispy bites from SandyAbrams of Greenville, New York are ahealthier take on popular french fries.8 medium parsnips, peeled1 tablespoon olive oil1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmegCut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag,combine the oil, Parmesan cheese, salt,pepper and nutmeg. Add parsnips, a fewsticks at a time, and shake to coat.Line two 15-in. x 10-in. x 1-in. baking panswith foil; coat the foil with nonstick cookingspray. Place parsnips in a single layer inpans. Bake at 425° for 20-25 minutes or untiltender, turning several times. Yield: 8servings.Nutrition Facts: 1/2 cup equals 156 calories,3 g fat (1 g saturated fat), 2 mg cholesterol,210 mg sodium, 31 g carbohydrate, 6 g fiber,3 g protein. Diabetic Exchange: 2 starch.Lemon Green Beans❧ PREP/TOTAL TIME: 15 min.Delicately seasoned with lemon anddill, these tender green beans fromKara Lee Helminak of South Milwaukee,Wisconsin taste fresh and inviting.They’re a great accompaniment to almostany entree.1 pound fresh green beans,trimmed2 tablespoons lemon juice2 tablespoons olive oil2 tablespoons snipped fresh dill1/4 teaspoon saltPlace beans in a steamer basket; place ina large saucepan over 1 in. of water. Bringto a boil; cover and steam for 8-10 minutesor until crisp-tender.In a jar with a tight-fitting lid, combine thelemon juice, oil, dill and salt; shake well.Transfer beans to a serving dish; add dressingand toss to coat. Yield: 6 servings.Nutrition Facts: 2/3 cup equals 62 calories, 5 gfat (1 g saturated fat), 0 cholesterol, 103 mgsodium, 5 g carbohydrate, 2 g fiber, 1 g protein.Diabetic Exchanges: 1 vegetable, 1 fat.Beef Stew withDilly Dumplings (Below)❧ PREP: 40 min.❧ COOK: 2 hoursFor a comforting meal, try this savorystew from field editor BernadineDirmeyer of Upper Sandusky, Ohio.The combination of fluffy, well-seasoneddumplings and tender meatand vegetables is so good, you’ll wantto serve it to guests.1/3 cup all-purpose flour1-1/8 teaspoons salt, divided1/4 teaspoon pepper2 pounds lean beef stew meat, cutinto 1-inch cubes2 tablespoons canola oil4 cups water2 cups cubed peeled potatoes2 cups sliced fresh carrots2 medium onions, chopped1-1/2 cups sliced celery2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1 bay leafDumplings:1-1/2 cups all-purpose flour1 tablespoon minced fresh parsley3 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon dill weed1 egg, lightly beaten2/3 cup fat-free milk1 tablespoon canola oilIn a large resealable plastic bag, combinethe flour, 1/8 teaspoon salt and pepper. Addmeat; seal bag and shake to coat. In a Dutchoven, brown beef in oil in batches. Add water,stirring to loosen browned bits from pan.Return meat to the pan. Bring to a boil. Reduceheat; cover and simmer for 1 hour.Add the potatoes, carrots, onions, celery,parsley, thyme, bay leaf and remaining salt.Bring to a boil. Reduce heat; cover and simmerfor 45 minutes or until meat and vegetablesare tender. Discard bay leaf.For dumplings, in a bowl, combine theflour, parsley, baking powder, salt, thymeand dill. Combine egg, milk and oil; stir intodry ingredients just until moistened. Dropby tablespoonfuls onto simmering stew.Cover and simmer for 15-20 minutes oruntil a toothpick inserted in a dumplingcomes out clean (do not lift the cover whilesimmering). Yield: 8 servings.Nutrition Facts: 1-1/4 cups stew with 2 dumplingsequals 407 calories, 14 g fat (4 g saturated fat),97 mg cholesterol, 699 mg sodium, 41 gcarbohydrate, 4 g fiber, 28 g protein.www.tasteofhome.com

A Complete Meal in Minutes&CasualComforting48Taste of Home • October/November 2006

Soup, sandwich and salad make a meal that’s bothhomey and quick to fix.Your family will enjoy relaxing with thislaid-back menu that works as a hearty lunch or a light supper.• Chicken Florentine Panini, from Lee Bremson of KansasCity, Missouri, brings an Italian flair to this speedy meal.Thegrilled sandwich combines chicken with provolone cheese,spinach and red onion.Chicken Florentine Panini❧ PREP/TOTAL TIME: 25 min.1 package (6 ounces) fresh babyspinach2 teaspoons olive oil1/4 cup butter, softened8 slices sourdough bread1/4 cup creamy Italian salad dressing8 slices provolone cheese1/2 pound shaved deli chicken2 slices red onion, separatedinto ringsIn a large skillet, saute spinach in oil for 2minutes or until wilted. Butter one side ofeach slice of bread. Spread the unbutteredside of four slices with salad dressing; layerwith a cheese slice, chicken, spinach,onion and another cheese slice. Top withremaining bread, buttered side up. Cook ina panini maker or on a griddle until goldenbrown on both sides. Yield: 4 servings.Register for a ChanceTo Win a Fabulous Appliance(Shown with optional trim.)Thousand IslandSalad Dressing❧ PREP/TOTAL TIME: 15 min.1-1/2 cups mayonnaise1/2 cup chili sauce1 hard-cooked egg, chopped2 tablespoons finely chopped celery2 tablespoons finely chopped greenpepper2 tablespoons chopped pimientostuffedolives1 tablespoon grated onionIn a small bowl, combine all ingredients. Coverand refrigerate until serving. Yield: 2 cups.Ramen Corn Chowder❧ PREP/TOTAL TIME: 15 min.2 cups water1 package (3 ounces) chickenramen noodles• Why buy bottled dressing when you can make deliciousThousand Island Salad Dressing in a jiffy? This tangy versioncomes from Elizabeth Montgomery of Taylorville,Illinois.•“Ramen Corn Chowder tastes as good as if it simmered forhours, but it’s ready in 15 minutes,” writes field editor DarleneBrenden of Salem, Oregon.“I thought the original recipe waslacking in flavor,so I jazzed it up with extra corn and bacon bits.”IN EACH ISSUE of Taste of Home,we show you how to serve up swift,satisfying meals. Now we’re also serving up a chance for you towin a stylish appliance from Elmira Stove Works! Entering takes notime at all—just visit www.tasteofhome.com/prizes to register.Elmira appliances add warmth and beauty to any home.With avariety of colors and configurations available,they can create alook from timeless antique to cool retro.One winner can select theantique-style stove (at left) or the retro-style refrigerator (at right).Either Elmira appliance will be the focal point of any kitchen…andwith professional state-of-the-art features,the dishescreated will be as special as the appliance itself!The stove shown is available with a four-burner gas or electriccooktop and an electric oven. The refrigerator has nearly 19 cubicfeet of storage (12.9 in the fridge and 5.6 in the freezer),Visi-shelvingfor quick, easy access and adjustable door bins to maximize storage.For a chance to win a choice of either the Antique range model1870 in black, valued at $4,895.00, or the Northstar refrigerator model1950 in candy red, valued at $3,695.00, visit our Web site atwww.tasteofhome. com/prizes and click on the Elmira Applianceslink. Entries must be received by February 28,2007.One winnerwill be drawn on Monday, March 5, 2007. To learn more aboutElmira appliances, visit www.elmirastoveworks.com.1 can (15-1/4 ounces) whole kernelcorn, drained1 can (14-3/4 ounces) cream-stylecorn1 cup milk1 teaspoon dried minced onion1/4 teaspoon curry powder3/4 cup shredded cheddar cheese1 tablespoon crumbled cooked bacon1 tablespoon minced fresh parsleyIn a small saucepan, bring water to a boil.Break noodles into large pieces. Add noodlesand contents of seasoning packet to water.Reduce heat to medium. Cook, uncovered,for 2-3 minutes or until noodles are tender.Stir in corn, cream-style corn, milk, onionand curry; heat through. Stir in cheese, baconand parsley. Yield: 4 servings.QUICK! Want to share your favoritefast-to-fix recipe? See our ContributorGuidelines on page 62.To enter, andfor official rulesand details,visit our Website at www.tasteofhome.com/prizes.Don’t haveInternet accessat home? Visityour local libraryand setup a free E-mail account,then visit our Website to enter. No purchaseis necessary toenter or win. See eachprize description for respectivesweepstakesclosing dates.Open to U.S. residents18 and over.Sponsor is the ReimanMedia Group, Inc. Voidwhere prohibited.www.tasteofhome.com 49

Christian Ziegler/DanitaDelimont.comVacation PlannerExclusive$50.00subscriber discountwhen you bookwithin 30 days!Mention claim#8083Food for Thought: If hot coffee tastes good, and iced coffee tastes good, why does a swig of cold coffee taste so awful?© WWCT, Inc. and its licensors. All rights reserved.Eva EndlichPanama & thePanama CanalTROPICAL vacations don’t get anymore unforgettable than this one!Cold winter weather will be the lastthing on your mind during our excitinggetaway to sunny Panama andits legendary canal.This 8-day tour is packed withonce-in-a-lifetime experiences onboth land and sea.From its breathtakingscenery to its friendly people,Panama will leave its mark on yourheart.Here are just a few of the tour’sincredible highlights:• Thrill to a daytime voyagethrough the spectacular PanamaCanal. Alongside towering ocean liners,our ship will be raised and loweredthrough all three locks andcruise through beautiful Gatun Lake.• Gaze in awe from the shore asoceangoing vessels are guidedthrough the narrow Miraflores Lockswith only a few feet to spare.• Cruise pristine rain forests ina motorized dugout canoe and visita village of Embera Indians.The traditionalcustoms and handicrafts ofthese amazing people have remainedunchanged for centuries.• Explore the fascinating ruinsof the 16th-century city of Old Panama,founded by a Spanish conquistadorand looted by pirates.• Meet a sugarcane farm familyand see how they harvest and processtheir crop as it was done hundredsof years ago.You’ll even havethe chance to sample homemadesweets.• Marvel at thousands of orchidsat a nursery that grows the country’smost complete collection of this glorious,highly sought flower. All thisand much more is in store for you.This escape to warm weather is sopopular, we have eight departuresfrom January through April. Hurry—reserveyour place on one ofthese tours in the next 30 days, andyou’ll enjoy an exclusive $50.00 subscriberdiscount!Here’s an added incentive—everytasty meal during this tour is on us,to say “Thanks” for choosing WorldWide Country Tours.To make your reservation for the“Panama & the Panama Canal” tourbefore all the seats fill up, call1-800/344-6918. Or, you can visitus on the Web at www.countrytours.com.On this 8-day adventure, you’ll glide through thesparkling waters of the Panama Canal…admireornately costumed dancers…visit ancientruins…meet skilled artisans and much more!8 Days/7 NightsAll MealsIncluded!2007 Dates:January 17-24 Jan. 30-Feb. 6Jan. 31-Feb. 7 February 6-13Feb. 27-Mar. 6 March 1-8March 14-21 April 12-19Price per Person: $2,399 Double$2,865 SingleDepart/Return: Houston, TexasBook this vacation today!Call: 1-800/344-6918Mention claim #80837 a.m. to 7 p.m. (CT) Monday-Friday,8 a.m. to 3:30 p.m. SaturdayOr reserve on-line:www.countrytours.comA Reiman Publications Company50 Taste of Home • October/November 2006

Readers looking for recipesturn here for your help.If you can answer any of these requests, write directly tothe person seeking information. If you have a question, sendit to “Does Anyone Have…?”, Taste of Home, 5925 CountryLane, Greendale WI 53129, or E-mail us at editors@tasteofhome.com. (Make sure to include your street address.)We’ll use as many as possible.These readers may receive hundreds of responses and maynot be able to personally thank everyone for their generosity.Rest assured, they appreciate your help.I’d love to have the recipefor Rocky Road Brownies,made with a cream cheeseand condensed milk layer.—Stacy Pascarella9374 Sunshine Ln.Wattsburg PA 16442Might someone help me findthe recipe for Amish-MennoniteNew Year’s Cookies? Theyare round balls that are deepfried.—V.Hall1975 Rd. U, Emporia KS 66801I lost my recipe for old-fashionedCharlie bread. Doessomeone have one to share?—David Putman1705 Provine Rd., Grenada MS 38901I’m in search of a recipecalled Angel Biscuits.Thankyou! —Maxine Bolduc3102 Valley Side Ct.Louisville KY 40214In the early 1960s, our ninthgradehome economics class inEl Dorado,Arkansas learnedhow to make a wonderfulbeef pasta. It was a bell pepperdish called Roman Holiday.Does anyone still havethis recipe?—Judy James Posey2700 Foxxwood Dr.Ruston LA 71270I’ve been looking for a dishcalled pulled pork. It lookslike it was overcooked andshredded. Can you help mewith this? —Helen Black1211 Burns Ave.Toms River NJ 08753My Swedish grandparentsonce served homemade lefse,but I never got the recipe orany hints on how to make it.I’d also like to know where tobuy a lefse pan or griddle andwhich toppings taste bestwith the lefse. —Sheila Self719 N. Reed St.Sedro Woolley WA 98284I lost my recipe for bakedcorn casserole. It had a custard-liketexture and containedcanned whole kernelcorn, creamed corn, half-andhalfand Swiss cheese.Wouldsomeone have this recipe?—Karen Clement2100D Piccadilly LoopYorktown VA 23692I would like to find an oldrecipe for seven-layer caramelcake with icing.—Sadie Powellc/o 4131 Fescue Ct. Apt. DHope Mills NC 28349I would like a good bakedbean recipe to make in mypressure cooker. Can youhelp me? —Karen Wood2709 Rolling Oaks Rd.Burnsville MN 55337My grandmother was fromEngland,and at Christmas,shealways made pressed meat.My mother believes thatGrandma used pork, veal andpig hocks. Might someonehave this recipe?—Judy Aronson5955 Sibley Rd.Chelsea MI 48118-1261I’ve never enjoyed preparinglasagna because the layeringpart is so messy and time-consuming.Imaginemy joy whenI found a recipe called No-Fuss Lasagna! It can be madethe day before using uncookedpasta. Before I had achance to copy it at work, itwas gone. I’d be grateful ifsomeone could help me out!—Kathy Hildebrand1509 Jamaica SquareNorth Tonawanda NY 14120-1852I would love to find a cookierecipe for Pecan Pralines. Itwas a recipe insert in a bagof flour between 1955 and1961.The recipe would begreatly appreciated.—Linda Heyer, 607 Tenth Ave. NWWaverly IA 50677My grandmother used tomake a cake out of grahamcracker crumbs. It was rolledup like a jelly roll and had acreamy filling. If any of youhas this recipe, would youshare it with me?—Elaine Brockman940 S. Washington St.Hagerstown IN 47346My mom had a recipe calledBohemian Nut Slices. Theflaky dough was rolled, jellyrollstyle, around confectioners’sugar and nuts. Sound familiarto anyone?—Annette Cook45 Blueberry Ln., Scituate RI 02857I hope you can help me! I amlooking for two old familyrecipes, one for tomato pieand one for baked beansmade in a bean pot.—Beverley Rowell6111 Bassett Rd.Richmond BC Canada V7C 2Y3Need a Quick Reply? Because we receive hundreds of requestsfor “Does Anyone Have…?”, it could be quite awhile before you see your particular question in print. Soif you need your answer fast, check out www.tasteofhome.com on the Internet.Our on-line Bulletin Board is the perfect place to ask yourquestions. Friendly, helpful readers quickly respond toqueries about recipes, ingredients, cooking techniques andmore in this practical, easy-to-use service.To access, click the “Community” link on the Taste ofHome Web site or visit http://bbs.reimanpub.com.Or you can search our new on-line Recipe Finder, containingover 27,000 kitchen-tested recipes.Food for Thought: Content the stomach and the stomach will content you. —Thomas Walkerwww.tasteofhome.com 51

Just DessertsFallFinalesTry one of these threetreats for a lusciousending to anautumn meal.

Butternut SquashCake Roll (Left)❧ PREP: 15 min.❧ BAKE: 15 min. + chillingElizabeth Nelson of Manning, NorthDakota is sweet on squash! Her prettydessert is perfect for an autumn specialoccasion.3 eggs1 cup sugar2/3 cup mashed cooked butternutsquash3/4 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1 cup finely chopped walnutsConfectioners’ sugarFilling:1 package (8 ounces) creamcheese, softened2 tablespoons butter, softened1 cup confectioners’ sugar3/4 teaspoon vanilla extractAdditional confectioners’ sugar, optionalIn a large mixing bowl, beat eggs; graduallybeat in sugar. Add squash and mix well.Combine the flour, baking soda and cinnamon;add to squash mixture and mix well.Line a 15-in. x 10-in. x 1-in. baking panwith waxed paper; grease and flour the paper.Spread batter evenly into pan. Sprinklewith walnuts. Bake at 375° for 13-15 minutesor until a toothpick inserted near thecenter comes out clean. Cool on a wire rackfor 10 minutes.Turn cake onto a kitchen towel dustedwith confectioners’ sugar. Gently peel offwaxed paper. Roll up cake in the towel, jelly-rollstyle, starting with a short side. Coolcompletely on a wire rack.In a small mixing bowl, beat creamcheese, butter, confectioners’ sugar andvanilla until smooth. Unroll cake; spread fillingevenly over cake to within 1 in. of edges.Roll up again. Cover and refrigerate for 1hour.Just before serving, dust with confectioners’sugar if desired. Yield: 10 servings.Apple Turnovers❧ PREP: 25 min.❧ BAKE: 15 min.“I had a package of puff pastry in myfreezer and mentioned to a friend thatI’d like to make apple turnovers,” notesColeen Cavallaro, Oak Hill, New York.“She shared a recipe that I adapted forApple Turnovers (right)and Fruit ’n’ Pudding Dessertare perfect for the season—and scrumptious!puff pastry. It was a big hit!”1/3 cup sugar1 tablespoon all-purpose flour1/2 teaspoon ground cinnamon4 cups chopped peeled apples1 package (17.3 ounces) frozen puffpastry, thawedTopping:3 tablespoons butter, melted2 tablespoons sugar1/4 teaspoon ground cinnamonVanilla ice cream, optionalIn a large bowl, combine the sugar, flour andcinnamon; add apples and toss to coat. Ona lightly floured surface, roll out each pastrysheet into a 12-in. square. Cut each intofour squares.Spoon 1/2 cup apple mixture into the centerof each square; fold diagonally in half andpress edges to seal. Place on a parchmentpaper-lined baking sheet.In a small bowl, combine the butter, sugarand cinnamon; brush over pastry. Bake at400° for 12-16 minutes or until goldenbrown. Serve warm with ice cream if desired.Yield: 8 servings.Fruit ’n’ Pudding Dessert❧ PREP: 30 min. + chilling“My family is mixed in their taste forholiday desserts,” relates Hattiesburg,Mississippi field editor Shirley Glaab.“Some look forward to pumpkin fla-vors, and others prefer layered puddingdesserts like this one.”1 cup graham cracker crumbs1/2 cup ground pecans1/3 cup butter, melted1/4 cup sugar1 can (8 ounces) crushed pineapple3 medium firm bananas, peeled andcut into 1/4-inch slices1 package (8 ounces) creamcheese, softened3-1/2 cups cold milk2 packages (3.4 ounces each)instant lemon pudding mixTopping:1 carton (8 ounces) frozen whippedtopping, thawed1/2 cup finely chopped pecansIn a bowl, combine the graham crackercrumbs, pecans, butter and sugar. Pressinto an ungreased 13-in. x 9-in. x 2-in. dish.Drain the pineapple, reserving juice; setpineapple aside. Place bananas in a smallbowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in asingle layer over crust.In a large mixing bowl, beat cream cheeseuntil smooth. Gradually beat in milk. Add puddingmixes; beat on low speed just until combined.Spread over the bananas; top withpineapple. Spread with whipped topping;sprinkle with chopped pecans. Cover and refrigeratefor at least 2 hours beforeserving. Yield: 15 servings.SWEET ENDINGS.Have a delicious dessert? Send your recipe to “Just Desserts,” 5925 CountryLane, Greendale WI 53129 or E-mail to editors@tasteofhome.com. For ContributorGuidelines, turn to page 62.Food for Thought: When speaking, use a grain of sugar; when listening, use a grain of salt.www.tasteofhome.com 53

SEE BELOWGET YOURTICKETSTODAY!Come see what’s cooking!Make your reservation for a Taste of Home Cooking School and experience a live 2-hour showhosted by a Taste of Home Culinary Specialist. Each Cooking School offers:Live onstage recipe preparationEntertaining cooking storiesExpert kitchen hints and tipsTop ideas for midweek meals and knockout entertaining.For ticket information, visit www.tasteofhomeschools.com or call the Taste of Home Update Lineat 1-414/423-5454 and enter the code for the show you want to attend.Taste of Home Cooking SchoolSTATE CITY DATE CODEAL Ozark Sept. 7 36303AL Florence Oct. 5 35630AL Hanceville Oct. 28 35055AZ Kingman Nov. 8 86401AZ Yuma Nov. 10 85364AZ Sierra Vista Nov. 14 85635AZ Cottonwood Nov. 17 86326CA Crescent City Oct. 9 95531CA Redding Oct. 11 96003CA Ukiah Oct. 13 95482CA Modesto Oct. 24 95354CA Paradise Oct. 26 95967CA Vacaville Oct. 30 95688CA Jackson Nov. 1 95642CA Yuba City Nov. 7 95901CA Victorville Nov. 14 92393CA Bakersfield Nov. 16 93309CO Loveland Oct. 16 80537CO Fort Morgan Oct. 18 80701CO Greeley Oct. 24 80631CO Delta Oct. 28 81416CO Monte Vista Nov. 6 81101CO Towaoc Nov. 9 81321CT Bristol Nov. 2 06489GA Rome Oct. 3 30161GA Columbus Oct. 7 31901GA Duluth Oct. 19 30046GA Clayton Oct. 21 30525GA Albany Oct. 30 31705GA Newnan Nov. 2 30263IA Waterloo Sept. 8 50703IA Newton Sept. 12 50208IA Carroll Sept. 14 51401IL Galesburg Sept. 8 61401IL Decatur Sept. 12 62523IL Flora Sept. 14 62839IN Vincennes Sept. 21 47591IN Plainfield Sept. 26 46201IN Rensselaer Sept. 28 47978IN New Castle Oct. 3 47362IN Culver Oct. 12 46563KS Fort Scott Oct. 3 66701STATE CITY DATE CODEKS Wichita Oct. 10 67226KS Hays Oct. 12 67601KY Campbellsville Sept. 19 42718ME Waterville Oct. 12 04901MI Muskegon Oct. 5 49440MI Marshall Oct. 7 49058MI Bad Axe Oct. 9 48413MN Buffalo Sept. 26 55313MN Alexandria Sept. 28 56308MO Neosho Sept. 19 64850MO Moberly Sept. 21 65270MO Sedalia Oct. 5 65301MS Greenville Sept. 12 38701MS Summit Sept. 19 39648MS Columbus Sept. 21 39701MS Meridian Sept. 26 39301MT Glasgow Sept. 7 59230MT Sidney Sept. 9 59270MT Bozeman Sept. 12 59715MT Billings Sept. 15 59101MT Cut Bank Sept. 21 59474MT Helena Sept. 26 59604NC Fayetteville Nov. 4 28306NC Jacksonville Nov. 7 28540NC Supply Nov. 9 28470NC Wilson Nov. 16 27893NH Gilford Oct. 18 03246NH Derry Oct. 20 03109NM Clovis Oct. 5 88101NM Los Alamos Oct. 12 87544NM Mescalero Oct. 24 88345NM Roswell Oct. 26 88201NM Las Cruces Oct. 28 88005NV Elko Oct. 3 89801NV Sparks Oct. 5 89502NY Cohoes Oct. 10 12180NY Ithaca Oct. 24 14850NY Auburn Oct. 26 13021NY Gainesville Oct. 28 14569NY Verona Nov. 15 13403OH Lancaster Sept. 19 43130OH Troy Sept. 26 45373Fall 2006 ScheduleSTATE CITY DATE CODEOH Mansfield Oct. 10 44906OH Port Clinton Oct. 12 43452PA Nazareth Sept. 7 18052PA Williamsport Sept. 12 17701PA West Reading Sept. 14 19601PA Myerstown Sept. 19 17042PA Bedford Sept. 26 15522PA Greensburg Sept. 28 15650PA Lancaster Oct. 5 17608PA Bloomsburg Nov. 13 17815SC Rock Hill Nov. 14 29731SD Spearfish Oct. 10 57783TN Franklin Oct. 17 37067TN Cleveland Oct. 24 37311TN Sparta Oct. 26 38583TX Wichita Falls Sept. 7 76308TX Bryan Sept. 12 77802TX New Braunfels Sept. 19 78130TX Abilene Sept. 21 79605TX Lubbock Oct. 3 79401TX Amarillo Oct. 17 79109TX Plainview Oct. 19 79073UT Lehi Sept. 12 84043UT Richfield Sept. 14 84642UT Ogden Sept. 19 84404UT Price Sept. 21 84501UT Vernal Sept. 26 84078UT St. George Sept. 28 84770VA Wytheville Sept. 14 24382VT Middlebury Nov. 17 05753WI Monroe Oct. 2 53566WI Rhinelander Oct. 4 54501WI La Crosse Oct. 10 54602WI Brussels Oct. 12 54235WV Martinsburg Sept. 12 25401WV Clarksburg Sept. 21 26301WV Beckley Sept. 28 25801WY Sheridan Sept. 28 82801WY Cody Oct. 3 82414WY Casper Oct. 5 82601WY Cheyenne Oct. 12 82001ENTER TO WIN!HAVE ABLUE-RIBBONDESSERTRECIPE?Enter Your Best Dessert in the Taste of Home Recipe Box Contest—You Could Be a Winner!GRAND PRIZE: The ultimate kitchen gift pack from Taste of Home Entertaining, including kitchen gadgets, serving pieces and more —a $1,000.00 value.Plus, the winning recipe will be featured in a future Taste of Home Prize Winning Recipes magazine.TO ENTER: 1. Bring a copy of your best dessert recipe to a Taste of Home Cooking School.2. Include your name, address, E-mail address and phone number on the entry.3. Drop it into the Recipe Box receptacle in front of the stage.For official rules or to enter on-line, go to www.tasteofhome.com/contest.No purchase necessary. Purchase will not improve your chances of winning. Contest is open to legal residents age21 and older of the U.S.and its territories and possessions. Contest closes 11:59 p.m. CST on December 15, 2006. VOID WHERE PROHIBITED.

Announcing...For the First Time Ever!The“Cadillac”of Cookbooks!WHY do we call The Taste of Home Cookbook our “Cadillac” of cookbooks? Becauseit’s the BIGGEST, most complete cookbook we’ve ever published…our top of the line!No other cookbook has as many pages, recipes and photos combined as this colossalcookbook. And no home cook should be without this Ultimate Kitchen Companionfrom the World’s #1 Cooking Magazine, Taste of Home.■ BIG 676-PAGE, must-have cookbook you’llreach for every time you cook!■ 1,200+ CLASSIC RECIPES—all made witheveryday ingredients, tasted, tested andapproved by Taste of Home.■ 1,300+ FULL-COLOR PHOTOS of finishedrecipes, common ingredients and how-to’s.■ 300+ PRACTICAL KITCHEN TIPS, basics,plus how-to’s, reference charts and more!■ COMPLETE NUTRITION FACTS to takethe guesswork out of healthy eating.■ DURABLE 5-RING BINDER with handytabs, wipe-clean cover and splash guards.■ QUICK 5-WAY RECIPE LOOKUP includinghandy “by ingredient” index.With over 4 million readers,Taste of Home is without adoubt the most trusted foodmagazine in the world! That’swhy it’s only natural that wepublish an everything-you-needreference book like The Tasteof Home Cookbook. Believe me,this comprehensive, all-in-one cookbook isunlike any you’ve seen! Whether you’re aseasoned chef or a blushing beginner, this isone cookbook you simply must have!1,200+RECIPES!★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★1,200+Catherine Cassidy, Editor in Chief3 easy ways to order your cookbook—just $29.95 plus$4.99 for shipping and processing. Mention Suite 7988P. Item #35830.BY PHONE:1-800-880-3012ONLINE:www.ShopTasteofHome.comAvailable wherever books are sold nationwide!BY MAIL:The Taste of Home CookbookSuite 7988PPO Box 990, Greendale WI 53129-0990

Partygoers won’t be ableto resist Bacon-WrappedCajun Jalapenos,Squash Appetizer Cups(both above left) andOrange Dip for Fruit.For subscriber-only bonus content, visit www.tasteofhome.com/plus.Appetizers& SnacksMouth-watering aromas will cause quite the stir when you make thesetempting appetizers for your next get-together. Just make sure your family doesn’teat them all up before guests arrive!Bacon-WrappedCajun Jalapenos❧ PREP: 20 min.❧ BAKE: 25 min.“These peppers are so addictive that ifI want any for myself, I either need tomake a double batch or hide some,”relates Linda Foreman of LocustGrove, Oklahoma. “The jalapenos arenot that spicy after they’re baked (Itake out the seeds and white membrane),but have a wonderful flavor.”8 large jalapeno peppers1 package (3 ounces) creamcheese, softened1/2 cup finely shredded cheddarcheese1 teaspoon Cajun seasoning8 thick-sliced peppered bacon stripsCut jalapenos in half lengthwise; removeseeds and center membranes. In a small mixingbowl, combine the cream cheese, cheddarcheese and Cajun seasoning. Stuff about1-1/2 teaspoonfuls into each pepper half.Cut bacon strips in half widthwise. In alarge skillet, cook bacon until partiallycooked. Wrap a bacon piece around eachpepper; secure with a toothpick.Place on a wire rack in a shallow bakingpan. Bake, uncovered, at 350° for 25-30minutes or until bacon is crisp. Discard thetoothpicks. Serve immediately. Yield: 16appetizers.Editor’s Note: When cutting or seeding hot peppers,use rubber or plastic gloves to protect yourhands. Avoid touching your face.Orange Dip for Fruit❧ PREP/TOTAL TIME: 10 min.✓Uses less fat, sugar or salt. IncludesNutrition Facts and Diabetic Exchanges.“This light and creamy dip is delightfulwith fruit, and it can also be usedas a fluffy frosting,” suggests field editorKim Marie Van Rheenen fromMendota, Illinois.1 cup orange juice1 package (3.4 ounces) instantvanilla pudding mix1 cup (8 ounces) sour cream1 carton (8 ounces) frozen whippedtopping, thawedAssorted fresh fruitIn a large bowl, whisk orange juice and puddingmix. Whisk in sour cream. Fold inwhipped topping. Transfer to a serving bowl;serve with fruit. Refrigerate leftovers. Yield:4-1/2 cups.56 Taste of Home • October/November 2006

Nutrition Facts: 1/4 cup (prepared with sugarfreepudding, reduced-fat sour cream and reduced-fatwhipped topping; calculated withoutfruit) equals 118 calories, 3 g fat (3 g saturatedfat), 5 mg cholesterol, 99 mg sodium, 21 gcarbohydrate, 1 g fiber, 1 g protein. DiabeticExchanges: 1/2 fruit, 1/2 fat.Squash Appetizer Cups❧ PREP: 35 min.❧ BAKE: 20 min.“These cheesy, moist bites always gofast!” says Lori Bowes from Waterford,Michigan. “If I’m in a hurry, I bakethe mixture in a greased 9- by 13-inch pan and cut into squares.”1-1/2 cups shredded zucchini1-1/2 cups shredded yellow summersquash1/2 cup diced onion1/4 cup shredded Parmesan cheese1/4 cup shredded Colby cheese2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh marjoramor 1/2 teaspoon dried marjoram1 garlic clove, minced1 cup biscuit/baking mix1/2 teaspoon seasoned saltDash pepper4 eggs, lightly beaten1/2 cup vegetable oilIn a large skillet, saute the zucchini and yellowsquash over medium heat until reducedto about 1-1/2 cups, about 10 minutes.Transfer to a small bowl. Add the onion,cheeses, parsley, marjoram and garlic.In a large bowl, combine the biscuit mix,seasoned salt and pepper. Stir in eggs and oiljust until combined. Fold in squash mixture.Fill greased miniature muffin cups threefourthsfull. Bake at 350° for 20-25 minutesor until golden brown and a toothpickcomes out clean. Cool for 5 minutes beforeremoving from pans to wire racks.Serve warm. Refrigerate leftovers. Yield:about 3 dozen.CinnamonChocolate Nachos (Right)❧ PREP: 20 min.❧ BAKE: 15 min.Field editor Kathy Kittell from Lenexa,Kansas found a “sweet” way to servenachos. “It’s the perfect variation formy friends and family members witha sweet tooth,” she writes. “These butterycrisps disappear fast, so be sure tohave plenty on hand.”6 flour tortillas (8 inches)7 tablespoons butter, melted,divided6 tablespoons sugar, divided1/2 teaspoon ground cinnamon1/2 cup heavy whipping cream1/3 cup packed brown sugar1 square (1 ounce)unsweetened chocolate,chopped1/2 teaspoon vanilla extract1/2 cup chopped pecansBrush both sides of tortillas with 4 tablespoonsbutter. Combine 2 tablespoonssugar and cinnamon; sprinkle over oneside of each tortilla. Stack tortillas, sugaredside up; cut into 12 wedges. Arrangein a single layer on baking sheets. Bake at350° for 12-14 minutes or until crisp.Meanwhile, in a heavy saucepan, combinethe cream, brown sugar and remaining butterand sugar. Bring to a boil over mediumheat, stirring constantly. Cook and stir for 5minutes or until slightly thickened. Removefrom the heat; stir in chocolate and vanilla.Cool slightly.Arrange half of the tortilla wedges on alarge serving platter. Drizzle with half of thechocolate sauce; sprinkle with half of thepecans. Repeat layers. Yield: 12 servings.PopcornJack-o’-Lanterns (Above right)❧ PREP/TOTAL TIME: 30 min.Ruth Peterson, a field editor fromJenison, Michigan, says her pumpkintreats are always a big hit in the fall.“Everyone makes popcorn balls atChristmastime, but it’s really fun tomake them for other occasions, too.”3 quarts popped popcorn1/4 cup butter, cubed1 package (10-1/2 ounces)miniature marshmallows1 package (3 ounces) orangegelatin12 green Dots candies1 to 2 tablespoons marshmallowcremeGreen Fruit by the Foot fruit rollBlack shoestring licoricePlace popcorn in a large bowl. In a large microwave-safebowl, heat butter and marshmallowson high for 1-1/2 to 2 minutes oruntil melted; stir in gelatin powder until dissolved.Pour over popcorn and toss to coat.With lightly buttered hands, quickly shapemixture into twelve 3-in. balls, flatteningone side slightly. For each stem, insert agreen Dots candy at the top of pumpkin, attachingwith marshmallow creme. Decoratejack-o’-lantern faces as desired with fruitroll and licorice, attaching with marshmallowcreme if necessary. Yield: 1 dozen.Editor’s Note: This recipe was tested in a1,100-watt microwave.www.tasteofhome.com

GET YOURTICKETSTODAY!SEE BELOWHoliday Meals Made Easy!This holiday season, Taste of Home Cooking School—Made Easy brings delicious holiday meals to a town near you!For no-muss, no-fuss recipes that are sure to please at any holiday gathering, a Taste of HomeCooking School—Made Easy is the place for you. For more information, log on to www.tasteofhomeschools.comor call 1-414/423-5454 and enter the corresponding show code from the list below.Taste of Home Cooking School—Made EasyFall 2006 ScheduleSTATE CITY DATE CODE STATE CITY DATE CODE STATE CITY DATE CODEIA Ames Oct. 24 50010IA Keokuk Oct. 26 52632IA Mason City Nov. 2 50401IL Libertyville Oct. 23 60085IL Morris Oct. 25 60450IL Peoria Oct. 30 61604IL Marion Nov. 2 62959IN South Bend Oct. 30 46626IN Kokomo Nov. 1 46901IN Batesville Nov. 6 47006IN Evansville Nov. 9 47713KS Emporia Nov. 14 66801KS Colby Nov. 16 67701KY Somerset Oct. 24 42503KY Bardstown Oct. 26 40004MI Scottsville Nov. 14 49431MI Holt/Lansing Nov. 16 48842MN Park Rapids Nov. 4 56482MN St. Cloud Nov. 9 56387MO Blue Springs Nov. 7 64050MO Cape Girardeau Nov. 9 63703OH Lima Nov. 8 45805OH Canton Nov. 10 44702PA Beaver Oct. 24 15009PA Boalsburg Nov. 1 16801PA Erie Nov. 3 16501VA Fishersville Nov. 14 22980WI West Bend Nov. 13 53027WI Marshfield Nov. 15 54449WI Middleton Nov. 17 53515WV Morgantown Oct. 26 26505WV Parkersburg Nov. 6 45742NEED EXTRA MONEY?Your group can make big, easy profitsselling our books and calendars.Folks turn our full-size wall calendars andfast-selling books into easy cash!2006Every RecipeFrom Last Year…Plus More!Send your request for a free information packet to:“Fund-Raising Program,” Reiman PublicationsSuite N0122, 5925 Country LaneP.O. Box 991, Greendale WI 53129IF your church,school,club or community service organization islooking for a fund-raising project, we can help!Thousands of groups are already selling our cookbooks,countrybooks and calendars, and they’re reporting great success stories.One group made more than $1,000.00 in just 1 week with our easyto-use,highlyprofitable program! As one group leader told us,“Yourbooks and calendars are easy to move.It’s mostly a matter of showand sell.”Our Complete Program Makes It Easy!You’ll be amazed how quickly you can make big profits and howeasy it is to fill orders.We’ll provide a list of selling tips, full-colorbrochures to show customers and simple order forms.You caneven order inexpensive samples.If you’re looking for a quick way to make easy sales and profitsselling products everyone will feel good about,send us your name;your organization’s name;your street address for delivery,city,state,and zip code; and a daytime phone number to the address at left.We’ll send you a free, no-obligation information packet soyou can see how this program can work for you.58 Taste of Home • October/November 2006

Rich and flavorful, venison is atasty alternative that can easily be incorporatedinto everyday fare.If you’ve neverprepared a deer meat recipe, here’s asampling to get you started.Spinach Venison Quiche (Below)❧ PREP: 20 min.❧ BAKE: 45 min.This exceptional quiche is a favoriteof Gloria Long and her husband,Greg, from Morehead City, NorthCarolina. The spinach and venisonare an unbeatable match, and thefeta cheese adds savory goodness.1 unbaked pastry shell (9 inches)1/2 pound ground venison1/2 pound sliced fresh mushrooms1/2 cup chopped onion1/2 cup chopped green pepper1 package (10 ounces) frozenchopped spinach, thawed andsqueezed dry1 package (4 ounces) crumbled fetacheese6 eggs3/4 cup half-and-half cream1 teaspoon pepper1/2 teaspoon saltLine unpricked pastry shell with a double thicknessof heavy-duty foil. Bake at 450° for 8minutes. Remove foil; bake 5 minutes longer.Meanwhile, in a large skillet, cook thevenison, mushrooms, onion and green pepperfor 5-6 minutes or until meat is no longerpink; drain. Spoon into crust; top with spinachand feta cheese. In a bowl, whisk the eggs,cream, pepper and salt; pour over cheese.Cover edges loosely with foil. Bake at350° for 45-50 minutes or until a knife insertednear the center comes out clean. Letstand for 5 minutes; slice. Yield: 8 servings.Venison Parmigiana (Above)❧ PREP: 25 min.❧ BAKE: 1 hour“While looking for an alternative topan-frying our venison steak, we decidedto give it a little Italian flair,”writes Phil Zipp from Tomahawk, Wisconsin.“Our idea turned out to be abig hit with our family and friends.”2 pounds boneless venison steaks1 egg1 tablespoon milk2/3 cup seasoned bread crumbs1/3 cup grated Parmesan cheese5 tablespoons olive oil1 small onion, finely chopped2 cups hot water1 can (6 ounces) tomato paste1 teaspoon pepper1/2 teaspoon salt1/2 teaspoon sugar1/2 teaspoon dried marjoram2 cups (8 ounces) shredded partskimmozzarella cheesePound steaks to 1/4-in. thickness; cut intoserving-size pieces. In a shallow bowl, beategg and milk. In another bowl, combine breadcrumbs and Parmesan cheese. Dip venisonin egg mixture, then coat with crumb mixture.In a large skillet, brown meat in oil on bothsides. Place in a greased 13-in. x 9-in. x 2-in.baking dish. In the drippings, saute onion for2-3 minutes or until tender. Stir in the water,tomato paste, pepper, salt, sugar and marjoram.Bring to a boil. Reduce heat; simmer,uncovered, for 5 minutes. Pour over venison.Cover and bake at 350° for 50 minutesor until meat is tender. Uncover; sprinkle withmozzarella. Bake 10-15 minutes longer oruntil cheese is melted. Yield: 6 servings.The Hunt Is Over! If you’re an avid hunter orfisherman or someone who cooks for one, youneed the Taste of Home Hunting & FishingCookbook. Savor 330 recipes for venison,wild turkey, walleye, trout and more, pluscamp breakfasts, portable snacks and tips.On sale now at bookstores and retailerseverywhere. Don’t miss this great catch!59

Budget Meal$1.99Dollar-Wi$e DinnerThere’s no need to scrimp on flavor when you serve thisscrumptious (and economical) supper. You can feedyour family this meal for just $1.99 per plate.CENT-SIBLE EATING.Send your thrifty recipes to “BudgetMeal,” 5925 Country Lane, GreendaleWI 53129, or send an E-mailto us at editors@tasteofhome.com.For Contributor Guidelines, turn topage 62.Sausage withApple Sauerkraut❧ PREP: 10 min.❧ COOK: 35 min.$1.14Pat Bremson of Kansas City, Missouricame up with this variation on classicsausage and sauerkraut. The sauerkraut,with a hint of fennel, is wonderfullysweet. For extra tang, drizzlewith mustard.1 medium sweet onion, sliced3 tablespoons butter2 medium apples, peeled andshredded1 tablespoon lemon juice1 can (8 ounces) sauerkraut, rinsedand well drained1/2 cup unsweetened apple juice1 teaspoon caraway seeds1/2 teaspoon fennel seed, crushed1 package (16 ounces) smokedPolish sausageIn a large skillet, saute onion in butter for15 minutes or until lightly browned.In a bowl, toss apples with lemon juice.Add the apples, sauerkraut, apple juice, carawayand fennel to the onion. Bring to a boil.Reduce heat; cover and simmer for 15minutes. Meanwhile, heat sausage accordingto package directions; cut into slices.Serve with sauerkraut. Yield: 4 servings.60 Taste of Home • October/November 2006

Green BeansWith Walnuts❧ PREP/TOTALTIME: 15 min.51 ¢ 34 ¢“I came up with this easy recipe onenight, and I’ve made it several timessince then. The sauce is not only yummyon green beans, but also on frozenbroccoli,” says field editor BarbaraCarlucci of Orange Park, Florida.1 package (16 ounces) frozen cutgreen beans1/4 cup chopped walnuts, divided1/4 cup teriyaki sauce2 tablespoons butter, cubedIn a 1-1/2-qt. microwave-safe dish, combinethe beans, 2 tablespoons walnuts, teriyakisauce and butter.Cover and microwave on high for 3 minutes;stir. Cook 5-6 minutes longer or untilbeans are tender. Sprinkle with remainingwalnuts. Yield: 4 servings.Editor’s Note: This recipe was tested in a1,100-watt microwave.CrispyPotato Cubes❧ PREP: 10 min.❧ BAKE: 35 min.“My mother used to serve these savoryherb potatoes when I was growing up,and she included the recipe in acookbook she made for me when I gotmarried,” writes Jenelle Piepmeier ofSeverna Park, Maryland. “They fillthe kitchen with a heavenly aroma.”1/3 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried marjoram1/8 teaspoon pepper5 medium potatoes, peeled and cutinto 1-inch cubes1/4 cup butter, melted1 garlic clove, minced1 bay leafIn a large resealable plastic bag, combinethe flour, salt, thyme, marjoram and pepper.Add potatoes; seal bag and shake to coat.Pour butter into a 13-in. x 9-in. x 2-in. bakingdish; stir in the garlic. Add potatoes andbay leaf.Cover and bake at 450° for 20 minutes.Uncover and stir; bake 15-20 minutes longeror until potatoes are lightly browned and tender.Discard bay leaf. Yield: 4 servings.Ask OurTest Kitchen TeamBlackstrap MolassesMy daughter bought me a jar of blackstrapmolasses. Can I substitute it forregular molasses? Is blackstrap molassesstronger? Thanks for your help. —D.F.Solvay, New YorkMolasses is the byproduct of the processof refining sugarcane into table sugar.Made from the third boiling of sugarsyrup, blackstrap molasses is stronger,darker and more bitter than light or darkmolasses.While light and dark molasses can beused interchangeably,we suggest you useblackstrap molasses with caution in cookingor baking.The intense flavor can beoverwhelming.Cracked Cake RollMy pumpkin cake rolls always crackwhen I roll them up. How can I keepthem from doing this?—B.S.Macon, MississippiFirst, be sure the cake batter is spreadevenly in the pan.This will promote evenbaking and help your cake remain moist.A moist cake has less chance of cracking.Overbaking could also be the culprit.The thin layer of cake batter in the typical15- by 10- by 1-inch baking pan takesonly about 10 to 15 minutes to bake.Check your cake after 8 or 9 minutes andwatch closely until it tests done.It shouldbe lightly browned, and the top shouldspring back when lightly touched.Remove the cake from the pan onto atowel as soon as you take it from the oven.Roll up the cake in the towel and cool ona wire rack.Meet a Team Member:Pat SchmelingAs a mother of four anda grandma of two, I’vedone my share of bakingand cooking over theyears…not to mentionmy 8 years at ReimanPublications.My mantrahas been to always trynew recipes,and my collectionof more than300 cookbooks is evidenceof this.My adult kids stilllove my Turkey PastaChili (as does my husbandof 35 years), andI always make sure thatthere are plenty of goodies on handwhen the grandkids visit.When I’m not cooking at home or atReiman, you can find me at the familycottage in Door County,Wisconsin,relaxingon the deck with an iced tea in onehand and a novel in the other.Foaming SoupI enjoy preparing split pea soup, but I’venoticed that when the water comes to aboil, a foam forms over the water surface.I skim the foam off, but why doesthat happen? —L.B., Brevard, North CarolinaAccording to the U.S.Dried Pea and LentilCouncil,dried peas,like rice,contain a lotof starch. At very hot temperatures, thestarch reacts with the water molecules,causing an increase in surface tension,which ultimately forms small bubbles orpockets of air surrounded by the starch,creating foam.To reduce the foaming, peas, beans,lentils, chickpeas and rice can be soakedfor a short amount of time to removesome of the excess starch before cooking.For the most part, foaming cannotreally be avoided.STUMPED?If you have a food-related question, write to “Ask Our Test Kitchen Team,”5925 Country Lane, Greendale WI 53129, or E-mail us at editors@tasteofhome.com. For Contributor Guidelines, turn to page 62.www.tasteofhome.com 61

Readers sharecomments andfeedback fromtheir kitchens.Rolls Receive A+I want to thank Emma Rea of Missouri (“My Mom’sBest Meal,”Aug/Sept) for the Yummy Yeast Rollsrecipe.They were simple and tasty,and my familyloved them. I brushed the rolls with a honey andbutter mixture, and they were fantastic!—Sue Perry, LaFargeville, New YorkA Berry Merry BirthdayMy daughter, Lucy, loves strawberries.WhenI showed her therecipe for Strawberry TunnelCake in the Feb/Mar issue, shewanted it for her birthday. It wasdelicious. —Sarah BaronBurns, OregonCONTRIBUTOR GUIDELINESWant to send in your favorite recipe or handy tip, fun idea or photo to share withother readers? We’d love to hear from you. Here’s how to get involved:1. When sending recipes, please be specific with directions, measurements andsizes of cans, packages and pans. You can send recipe cards or photocopiesof family cookbooks, and they can be hand-printed or typed on a sheet of paper…whateveris easiest for you. Also, please share a few words about the recipeand yourself. (For recipe contest entries, please follow the directions that appearon page 43.)2. Send your materials by mail or E-mail. If you would like mailed materials returned,please enclose a stamped, self-addressed envelope.3. After you send materials, please be patient. Due to the large volume, it cantake our small staff several months to review materials. We may hold your materialwithout informing you, but we will let you know if we publish something yousubmitted. Materials that won’t fit in Taste of Home may be considered forcookbooks, promotions and other publications, including our Web sites.4. By submitting material for publication, you grant Reiman Media Group, Inc.,its parent company, subsidiaries, affiliates, partners and licensees use of the material,including your name, hometown and state.We reserve the right to modify, reproduce and distribute the material in anymedium and in any manner or appropriate place. We test recipes submitted tous and reserve the right to alter them as needed. We may contact you viaphone, E-mail or mail regarding your submission.5. Send submissions to Taste of Home, 5925 Country Lane, Greendale WI 53129or E-mail them to editors@tasteofhome.com. If you have a particular departmentor feature in mind, please print it on the front of the envelope or type it in thesubject line of your E-mail message. You can also use the convenient form on ourWeb site at www.tasteofhome.com. Just click on “Submit a Recipe.”Young FanI laid the newly arrived Aug/Sept issue on the endtable, planning to read it after I put my 2-1/2-yearoldson, Evan, to bed. While fixing dinner, I decidedto check in on Evan, but he wasn’t in bed. Ifound him on the couch,earnestly paging throughTaste of Home.Since then,Evan has paged throughthe magazine so much that the cover has fallen off.—Carrie Miller, Dry Fork, VirginiaSuperstar RecipesThe word “scrumptious”accurately describes theJune/July issue.Out of the 89 recipes in the index,I’ve starred more than 40 to try. This is not tosay the rest aren’t worthy of trying.There are onlyso many hours in a day! —Ramona AllenSedalia, MissouriThanks for HelpingWe’ve been enjoying TOH for some time now,butmy wife and I want to thank you especially for theAug/Sept issue.You provided a wonderful favor tothose of us with interstitial cystitis (IC), a bladderdisorder that prevents us from eating variousfruits,cheeses,chocolate and more.The issue hadmany recipes excellent for IC sufferers,includingVeggie Turkey Pizza, Blueberry Quick Bread andCrumbleberry Pie.Whether you planned this ornot, it was great. —Gunard HeikkilaDeer Creek, MinnesotaBest EverThe Aug/Sept issue has got to be the best TOH I’veever received.The editors have made it impossiblenot to be cooking something new every day.Thanks for a superb magazine! —Norma FrakerClinton, TennesseeSecret to SuccessWow! My friends and I werethrilled that our story,“RusticGoodness”(Aug/Sept),made itinto print! When Sharon (“Half-Pint,” right) read the article,she said,“I’m in an internationalmagazine!” Having recipes,stories and ideas that are fromcommon folk is the outstanding feature of yourmagazine. —Sue Davis, Wausau, Wisconsin62 Taste of Home • October/November 2006

Meet the 1,000 Cooks WhoHelp Edit This Magazine!Look to see which field editors are from your area.Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; PeggyKey, Grant; Lisa Allen, Joppa; Grace Weeks, Kinston; LauraTessier, Madison; Gloria Lowther, Mobile; Roxana Quarles,Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; NobleYeager, Tuscaloosa; Gene Pitts, Wilsonville.Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage;Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage;Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin,North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell.Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood;Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; AnnPerry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner,Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; LindaLambert, Wittmann.Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista;Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway;Eva Hickman, Crossett; Frances Owens, El Dorado; OzelaHaynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson,Gravette; Renee Gee, Hamburg; Wanda O’Neal, Murfreesboro;Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson,Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman;Kristin Reynolds, Van Buren; Glenda Adams, Vanndale.California: Peggy Louise Pruneau, Auberry; Marina Castle-Henry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis;Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon,Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown;Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne,Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley;Lesli Dustin, Mission Viejo; Bob Brown Korbel, Morgan Hill;Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns,Sacramento; H. Ross Njaa, Salinas; Ken Churches, San Andreas;Sandra Vanthoff, San Diego; Janis Engle, San Jose; Michelle Ramos,San Jose; Annette Traverso, San Rafael; Barbara Brittain, Santee;Myrtle Albrecht, Shingle Springs; Kim Gilliland, Simi Valley;Tiffany Mitchell, Susanville; Linda Kuecker, Tahoe Vista; Mary JaneCantrell, Turlock; Billie Moss, Walnut Creek.Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons,Boulder; Janet Lebar, Centennial; Nancy Schmidt, Center; ShellyKorell, Eaton; Sandra Titus, Denver; Ruth Fury, Dove Creek; AudreyBenson, Flagler; Cheri Eby, Gunnison; Karen Gorman,Gunnison; Phyllis Herlocker, Highlands Ranch; Crystal JoBruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker;Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis,Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray.Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo,Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale,New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland;Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic;Betty Sparks, Windsor.Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; JanWalls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook,Georgetown; Ronda Weber, Greenwood; Cynthia Bent, Newark;Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington.Florida: Jane Walker, Bradenton; Kelly Ward Hartman, CapeCoral; Sherry Hulsman, Elkton; Marjorie Carey, Freeport; Julia Livingston,Frostproof; Lillian Julow, Gainesville; Lynn Newman,Gainesville; Kerry Dingwall, Jacksonville; Tracy Mauti, Jacksonville;Nancy Larkin, Maitland; Laura Wheeler, Malone; AllisonLoo, Merritt Island; Mary Lou Robison, Miami; Diane Hixon,Niceville; Barbara Carlucci, Orange Park; Marsha Manley, Sebring;Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden,Winter Park; Anna Minegar, Zolfo Springs.Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; HannahLamb, Austell; Colette Jaworski, Buford; Jacqueline Graves,Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville;Kay Rainwater, Fayetteville; Joy Allen, Forsyth; HenriettaBrumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett,Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; PatMcLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer,Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville;Jean Rhodes, Tignall.Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei;Shirley Watanabe, Kula.Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; DonnaShipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; CarolWells, Buhl; Renae Moncur, Burley; Ella Faulks, Caldwell; RobinFalck, Eagle; Trisha Kruse, Eagle; Shannon Crowther, Franklin;Julia Powell, Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston;Donna Wall, Nampa; Raymonda Furness, Newdale; BrendaClark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser.Illinois: Christine Wall, Bartlett; Marjorie Lampe, CampbellHill; Jann Braun, Chatham; Stephanie Ward, Chicago; RosellaBauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson,Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dix-ie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck,Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon;Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans,Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg,Milledgeville; Nancy Means, Moline; Donna Musser,Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; FlorenceGrawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker,Rockton; Debbie Fisher, Royalton; Carol Sinclair, St. Elmo; DonettaBrunner, Savanna; Amber Sampson, Somonauk; LeonaKuhns, Sullivan; Martha Zumwalt, Warsaw; Marilyn Clay,Wheeling; Patricia Rutherford, Winchester.Indiana: Sue Call, Beech Grove; Fancheon Resler, Bluffton;Martha Fehl, Brookville; Amy Church, Camby; Brandi Fentress,Chandler; Nancy Johnson, Connersville; Sonia Croucher, Decatur;Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey,Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch;Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur,Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis;Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis;Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon;Norene Wright, Manilla; Harriet Stichter, Milford; LindaAult, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun;Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; TrudyLudwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus,Zionsville.Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville;Sharon Evans, Clear Lake; Midge Scurlock, Creston;Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen,Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines;Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen,Fort Madison; Sharon Mensing, Greenfield; Linda Mullen,Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona;Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer,Lake City; Audrey Groe, Lake Mills; Patricia Staudt, MarbleRock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; CarolynPope, Mason City; Wendy Taylor, Mason City; Becky Ruff,Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; JoGroth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman,Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo;Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking,West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin,Winterset.Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; PageAlexander, Baldwin City; Carole Schlender, Burrton; MichelleBeran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland,Gove; Margaret Shauers, Great Bend; Shannon Wade, KansasCity; Heather Campbell, Lawrence; Kathy Kittell, Lenexa; JeanetteUrbom, Louisburg; Peggy Paul, Olathe; Leona Therou,Overland Park; Pat Habiger, Spearville; Merrill Powers, Spearville;Melanie Eddy, Syracuse; Angela Oelschlaeger, Tonganoxie; LinneaRein, Topeka.Kentucky: Randal Wilson, Bellevue; Marcia Blaha, BowlingGreen; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry,Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville;Naomi Cross, Millwood; Billie Wilson, Murray;Rena Nabours, Olaton; Jackie Roof, Paducah; Christine Johnson,Ricetown; Jean Gaines, Russellville; Connie Bryant, Wallingford;Anna Jean Allen, West Liberty; Jill Evely, Wilmore.Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck,Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer;Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pineville;Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah;Dwight Landreneau, Washington; Tonya Fitzgerald, WestMonroe.Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; JanBuck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; CherylGreeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, SouthBerwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren.Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore;Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville;Debbie Belote, Columbia; Cassandra Corridon, Frederick;Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; DebbieWilkerson, Lusby; Charles Keating, Manchester; RosemaryPryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, PerryHall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park;Betsy Hedeman, Timonium; Gail Buss, Westminster.Massachusetts: Laurinda Johnston, Belchertown; LynnHartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn,Gardner; Arden Billings, Greenfield; Christine Omar,Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon,Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merrimac;Maria Mulligan, Methuen; Nancy LoRe, Rockland; MariaContinued on page 64Here’s Part ofOur Staff:We’d like you to meet a coupleof our 1,000 field editors from acrossNorth America.These cooks are notprofessionals who test foods in highriseoffice buildings.They practicetheir trade at home, day in and dayout, for family and friends. In fact,they’re probably a lot like you!Darlene BrendenSalem, OregonPersonal profile: HusbandHarold; two grown daughters,Kimberly and Kristina.Darlene and Haroldown a jewelry store.“I was raised in a German communityin North Dakota, so I enjoypreparing German food. Harold and Ilove going to area Oktoberfests eachfall, and last year, we attended the famousone in Munich,Germany duringour trip to Europe.“My favorite pastime is bakingdesserts, especially Christmas cookies.Ialso collect Santas,which are displayedyear-round in the living roomand den (Harold calls it the SantaRoom). We love to travel and gowhite-water rafting.”Val LefebvreRosetown,SaskatchewanPersonal profile: HusbandMike; four children,Kevin, 22; Darren, 20;Heather, 18; and Janine,16.Val is a stay-at-home mom andfarms with her husband.“I started cooking at a very earlyage.My mom taught me,and I was interestedfrom the start. I particularlyenjoy baking cookies,buns and cinnamonbuns.I’ve been collecting recipesfrom my grandmothers for years.“We live on a farm,and the harvestis my favorite time of year. I bakepies and make soups to take to thefield.The men always talk about myhomemade meals.”www.tasteofhome.com 63

Our 1,000 Editors:(continued from page 63)Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner,Worcester.Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs;Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn Miracle,Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf,Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand;Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine,Grand Haven; Casey Stellini, Grand Junction; DiAnn Mallehan,Grand Rapids; Barb Ruis, Grandville; Jackie Riley, Holland; AnneHeinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson;Ruth Peterson, Jenison; Marcy Cella, L’Anse; Sondra Bergy,Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant;Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek;Kathy Dorman, Snover; Marsha Ransom, South Haven; ChristinaTill, South Haven; Dona Erhart, Stockbridge; Marian Christensen,Sumner; Winifred Winch, Wetmore; Suzanne Veverka, WhiteCloud.Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka;Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Kari Leiran,Badger; Sandy McKenzie, Braham; Ruth Smith, Brooklyn Center;Judi Oudekerk, Buffalo; Mary Kay Morris, Cokato; Judy Schiro,Cosmos; Ann Botten, Courtland; Marlene Muckenhirn, Delano;Connie Johnson, Detroit Lakes; Tami Escher, Dumont; ReneeSchwebach, Dumont; Deanna Richter, Elmore; Nancy Nord,Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock;Katie Koziolek, Hartland; Mary Jo O’Brien, Hastings; LucilleTaylor, Luverne; Shirley Kidd, New London; Dotty Egge,Pelican Rapids; Pat Walter, Pine Island; LaVonne Hegland, St. Michael;Jeane Jenson, Stillwater; Dianne Bettin, Truman; DawnFagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton,Winona.Mississippi: Anne Glidewell, Booneville; DeLois Douglas,Charleston; Peggy Tucker, Fulton; Kristy Allen, Hattiesburg;Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn,Louisville; Rita Futral, Starkville.Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson;Debbie Johnson, Centertown; Jeanette Fuehring, Concordia;Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; OletaCone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City;Beverly Plymell, Keytesville; Virginia Watson, Kirksville; KarrenChamberlain, Linn Creek; Bernice Morris, Marshfield; SonjaBlow, Nixa; Tammy Breen, O’Fallon; Carol Reed, Salisbury; HelenLamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Marshall,Waverly.Montana: Kerry Bouchard, Augusta; Donna Mosher, Augusta;Dixie Lee Harmon, Baineville; Nancy Fettig, Billings; ShariMcKinney, Birney; Kandy Clarke, Columbia Falls; Gail Kuntz,Dillon; Doris Galleske, Fairview; Jan Roat, Grass Range; CarolynWeinberg, Hardin; Beverly Stiger, Helena; Marie Hoyer,Lewistown; Joy Maynard, St. Ignatius; Janet Loomis, Terry.Nebraska: Ellen Teter, Arapahoe; Bonnie Myers, Callaway;Ina Schmillen, Elkhorn; Judy Wilhelm, Elmwood; Alice Tatro,Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island;Kathy Scott, Hemingford; Jenny Hughson, Mitchell; Judy Kamalieh,Nebraska City; Judy Katskee, Omaha; Amy Moylan,Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center;Georgia Hennings, Scottsbluff; Susan O’Brien, Scottsbluff;Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl,Syracuse.Nevada: Karen Sikora, Dayton; Jenece Howard, Elko;Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village;Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas;Joan Schroeder, Mesquite.New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver,Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; ColleenPalmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn,Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey.New Jersey: Nancy Zimmerman, Cape May Court House;Helga Schlape, Florham Park; Lisa Finnegan, Forked River; JeanFinkbeiner, Gibbstown; Sally Treonze, Hillsborough; SandraCsippan, Lafayette; Grace Yaskovic, Lake Hiawatha; RobertaStrohmaier, Lebanon; Stephanie Hanisak, Port Murray; NancyNegvesky, Somerville.New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes,Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen;Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead,Los Alamos; Karen Armatys, Raton; Alpha Wilson, Roswell; GloriaValdez, Tijeras.New York: Louise Beatty, Amherst; Sandy Starks, Amherst;Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota;Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill;Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; KarenBuhr, Gasport; Arlene Mawn, Holley; Patti Mitchell, Horseheads;Helen Phillips, Horseheads; Cheryl Barney, Le Roy; MaryMalinowski, Lee Center; Kathy Petrullo, Long Island City;Frances Boise, Marion; Lucia Johnson, Massena; Linda-Ann Wargo,North Massapequa; Estelle Keefer, Olean; Rosemary White,Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester;Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca;Kristine Chayes, Smithtown; Penney Kester, Springville; PennySands Fersko, Staten Island; Susan Seymour, Valatie; HarmonyTardugno, Vernon Center; Kathy Anderson, Wallkill.North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge,Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler;Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass,Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point;Dorothy Baker, Lumberton; Doris McMahon, Morgantown; MaryStrickland, Nashville; Jane Needham, River Bend; Hilda Pardue,Ronda; Rosalie Yopp Hylander, Sneads Ferry.North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner,Englevale; Rita Christianson, Glenburn; Patricia Burris,Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot;Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray;Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz,Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston;Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti.Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; MabelCourtney, Archbold; Bev Spain, Bellville; David Klein, Berkey;Diane Turner, Brunswick; Sherry Masters, Cincinnati; KimberlyRice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton;Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand,Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville;Miriam Hershberger, Holmesville; Betty Spencer, Hopedale;Irene Thurston, Huber Heights; Catherine Dawe, Kent; LindaMiller, Lowell; Debra Dohy, Massillon; Tammy Logan, Mc-Comb; Diane Shipley, Mentor; Ben and Arie Coblentz, Millersburg;Maudie Raber, Millersburg; Polly Coumos, Mogadore; MarilynStorck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier,Perrysville; Shirley Heston, Pickerington; Eldora Willford,Plymouth; Dolores Ann Thorp, Salineville; Robert Breno,Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester;Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville;Pat Waymire, Yellow Springs.Oklahoma: Denise Vineyard, Ardmore; Alberta McKay,Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid;Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay;Donna Brockett, Kingfisher; Nancy Johnson, Laverne; DeanneMcCarty, Midwest City; Terri Kearns, Oklahoma City; MarciaNelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,Tulsa.Oregon: Christy Freeman, Central Point; Susan Snyder, Condon;Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu AnnKessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone;May Clark, Grants Pass; Mickey Turner, Grants Pass; StephanieWilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel,Lebanon; Dala Steward, Lebanon; Sandra Geissel, Milton-Freewater;Christine Brinkman, Molalla; Kathleen Jones, Newberg;Carolyn Allison, Pleasant Hill; Shannon Burroughs-Campbell,Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron;Laura Nickles, Rosebury; Darlene Brenden, Salem;Virginia Crowell, Stayton; Carol Baker, Summerville; MarieHattrup, The Dalles; Bobbie Talbott, Veneta; Grace Dickey, Vernonia;Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn.Pennsylvania: Sharon Allen, Allentown; Barbara McCalley,Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville;Amanda Dunham, Bristol; Janice Burkholder, Chambersburg;Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler,Denver; Lorraine Armstrong, Downingtown; Susan Schneller,Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown;Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh,Gordonville; Lydia Garcia, Hanover; Charlotte Goldberg, HoneyGrove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer,Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell;June Sangrey, Manheim; Janet Thomas, McKees Rocks; JoyceGuth, Mohnton; Melody Mellinger, Myerstown; Mary Landis,New Cumberland; Elaine Anderson, New Galilee; Becky Darling,Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie;Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta,Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers,Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; RomaineWetzel, Ronks; Darla Germaux, Saxton; Christine Wilson,Sellersville; Gladys Moran, Shohola; Lucinda Walker, Somerset;Michelle Wise, Spring Mills; Nancy Foust, Stoneboro; DoloresSkrout, Summerhill; Sandra Johnson, Tioga; Ray Hoene, Tunkhannock;Irene Delbaugh, York.Rhode Island: Julie Davis, Bristol; Heidi Quinn, Carolina;Yvette Carozza, Central Falls; Janice Hemond, Lincoln; PatMedeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, WestWarwick.South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett,Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia;Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins,Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; LynnParnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter,Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston,Williamston.South Dakota: Joan Antonen, Arlington; Judy Jungwirth,Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings;Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka;Annette Hill, Pierre; Lisa Thomsen, Rapid City; GlendaGoldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall;Roxy Wilfahrt, Watertown; Sarah Woodruff, Watertown.Tennessee: Sue Ashford, Bristol; Vivian Walker, Crossville;Margaret McNeil, Germantown; Kathy Knight, Greeneville;Beth Fugate, Knoxville; Eleanor Harris, Knoxville; SuzanneWhitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston;Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah;Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; ErleneCornelius, Spring City; Andrea Bolden, Unionville.Texas: Christine Groves, Archer City; Nila Towler, Baird;Join the TeamOur volunteer editors regularly sharerecipes, cooking tips and ideas withour home-office staff. In turn, theirnames appear here, and they receive afree subscription to Taste of Home.Interested in joining our team of fieldeditors? If you’re a good cook and wouldlike to be considered, send several ofyour favorite recipes, plus details aboutyou and your cooking background, to“Join the Team,” Taste of Home, 5925Country Lane, Greendale WI 53129.Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch,Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; LuannCarlson, El Paso; Cindy Bertrand, Floydada; Jeanne Brady,Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury;Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson;Rebecca Liao, Keller; Becky Duncan, Leming; Linda Clapp,Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; AnnCousin, New Braunfels; Joan Hallford, North Richland Hills; MaryAnne McWhirter, Pearland; Shonie Castaneda, Pharr; PennySpearman, Pickton; Marilyn Katcsmorak, Pleasanton; Helen Suter,Richmond; Mildred Sherrer, Roanoke; Mary Lou Roberts, San Angelo;Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake;Dorothy Pritchett, Wills Point.Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; ArleneButler, Ogden; Lucile Proctor, Panguitch; Karen Allen, ParkCity; Keri Witte, Provo; Donna Higbee, Riverton; JoLynn Hill,Roosevelt; Barbara Birk, St. George; Rebecca Baird, Salt LakeCity; Stacey Christensen, Salt Lake City; Gaylene Anderson,Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork.Vermont: Patricia Le Blanc, East Hardwick; Virginia BreitmeyerLaPierre, Greensboro Bend; Harriet Dumas, Hartland; JoanFinley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport;Susan Greenall, Windsor.Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter,Broadway; Teresa Mears, Chincoteague; Donna Rivera,Colonial Beach; Angie Colwell, Fredericksburg; Ila Alderman,Galax; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville;Rosemarie Forcum, Heathsville; Eugene Presley, Honaker;Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City;Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris,Toano; Betsey Bishop, Warrenton.Washington: Frank Anderson, Bainbridge Island; Bonnie Waliezer,Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee;Margie Snodgrass, Gig Harbor; Patricia Crandall,Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden;Janis Plagerman, Lynden; Margery Bryan, Moses Lake; VirginiaMassey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass,Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle;Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt,Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; FerneCarter Chapman, Tacoma; Dolores Scholz, Tonasket; Marty Rummel,Trout Lake; Janet Brinkman, Vancouver; Lila Scheer, Vancouver;Tyffany Fries, Yakima.West Virginia: Lori Daniels, Beverly; Jesse and Anne Foust,Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; ElsieMace Daugherty, Spencer; Jodi Zickefoose, Tallmansville; IrmgardKoscielniak, Terra Alta.Wisconsin: Sue Gronholz, Beaver Dam; Amy Voights,Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville;Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg;Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac;Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld,Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; ArleneHaupt, Madison; Holly Basford, McFarland; Gail Sykora,Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin,Minocqua; Jeanette Pederson, Monico; DeDe Waldmann,Monona; Janelle Lee, Neenah; Darlene Alexander, Nekoosa;Lois Fetting, Nelson; Chris Kohler, Nelson; Carol Smith, NewBerlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville; MaryMartin, Park Falls; Sandra Baratka, Phillips; Ardyce Piehl, Poynette;Mark Trinklein, Racine; Linda Rock, Stratford; Doris Sather,Strum; Karen Jarosz, Waterford; Vicki Raatz, Waterloo; Betty Vondran,Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, WestBend.Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; ArdisRollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie;Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst,Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; CarolynWalton, Smoot; Bobbi Miller, Thermopolis.Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt;Florence Barnes, Drumheller; Lori Stefanishion, Drumheller;Orien Major, Hinton; Margaret Steacy, Leduc; Karen Bourne, Ma-64 Taste of Home • October/November 2006

grath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; RuthAnn Stelfox, Raymond; Frieda Meding, Trochu.British Columbia: Joan Baskin, Black Creek; BrendaRead, Burns Lake; Mary Dice, Chemainus; Merle Dyck, Elkford;Leigh Moore, Heffley Creek; Deborah Maki, Kamloops; DoreenMartin, Kitimat; Patty Burk, Nanaimo; Danielle Belanger, Victoria.Manitoba: Mina Dyck, Boissevain; Marge Reimer-Toews,Steinbach; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg;Alice Szarkiewicz, Winnipeg.New Brunswick: Nancy Biddington, Boudreau-Ouest; FranceCouturier, Edmundston; Marilu Hynes, McLeod Hill.Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity.Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy,Coldbrook; Celine Munroe, Guysborough; Wendy Dowling,Queens County; Kelly Kirby, Westville.Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown;Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck,Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; WendyMasters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber,Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa;Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; JanisPlourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika;Loralee Hanes, Troy; Lynne Wilhelm, West Hill.Prince Edward Island: Connie Sanders, Belle River; NancyCoughlin, Charlottetown; Tammy Clements, Murray Harbour.Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton;Linda Johnson, Pointe Claire.Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville;Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk,Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict;Peggy Gwillim, Strasbourg.Hot &HandyAdd an unforgettablesplash toyour holidaydinner with agarden-freshLe Creuset coveredcasserole! These eyecatchingdishes go from ovenor stovetop to the table with style.The flame-colored PumpkinCasserole (above) holds 2 quartsand is perfect for soups, stews andhot dishes. Or, spice things up withthe Bell Pepper Casserole (below). Itholds 2-1/4 quarts and is availablein several colors.Versatile and stylish, these heirloomcasseroles are constructedwith enameled cast iron that evenlydistributes heat. Suggested retail is$125 each.Even if you aren’t a winner, youcan visit www.lecreuset.comfor informationon these andother Le Creusetcooking productsand where to buythem.Readers Spot ‘Flowering’ ToothpickSpot the hidden drawing, and you could win!Green thumb Bonnie Drewer from Belle Haven,Virginia says she found Ted’sToothpick for the first time in the Aug/Sept issue.“Being a flower arranger, I alwaysnotice table arrangements first, and I immediately spotted the prize!”she said.The toothpick planted itself on page 14, next to the stems in the daisy arrangementabove the Yummy Yeast Rolls.“I was actually looking at the Yummy Yeast Rolls with the idea of making some,”relates Murri Mills from Brady, Texas.“Then,a sliver of a shape caught my eye...Ted’sToothpick!”And E.T. Gedymin of Sutton, Massachusetts says she’s thankful the sleuthing waseasier this time ’round.“Searching for the toothpick in June/July left ‘SherlockHolmes’ (my husband) googly-eyed,”notes E.T. “This issue has him back on track!”Our little game of hiding a drawing of a toothpick in each issue adds a challengefor sharp-eyed readers. If you’re new to Taste of Home, here’s the story behind ourcontest:Ted is an imaginary character who accidentally drops his toothpick aftersampling one of the dishes in each issue. Unfortunately,Ted’s not very good at findinghis toothpick…so he counts on Taste of Home subscribers to help him out.Where Did It Land?A drawing of a toothpick is hidden somewhere in every copy of each issue,includingthe one you’re reading right now. It may be anywhere—tucked into a photo orstuck in a drawing…in a margin…even used as an exclamation point at the end ofa headline. It resembles a real-life flat toothpick and looks like this…The toothpick above is just an example—not the one hidden for this issue’s contest.We’veconcealed it elsewhere, and it could be a different color or size.If you find the toothpick and want to enter our contest, go to www.tasteofhome.com and click on the “Ted’s Toothpick”link.Or,mail a postcard or note saying,“I found Ted’s toothpick on page ___”with your name and address printed on it to:“Attn.Toothpick,” Taste of Home, 5925 Country Lane, Greendale WI 53129. Sharean anecdote about the fun you had locating it,if you wish.Whether you enter on-lineor through the mail, you have an equal opportunity to win.We combine all entries(on-line and mail), then draw the prize-winners’ names at random.100 Valuable PrizesThis time, 10 winners will receive an attractive Pumpkin or Bell Pepper Casserolefrom Le Creuset (at left).The first five names picked in our drawing will win thepumpkin design; the next five, the pepper. Ninety more winners will receive ourBest of Country Appetizers cookbook.Please do not include subscription checks or change-of-address notes with yourmailed-in entry. The first entries received are not necessarily the winners, so youneed not use express delivery.We’ll conduct the drawing in November. Good luck!Winners Listed On-LineFrom those who correctly identified the toothpick’slocation last time, 10 lucky readers won aDeni Keystone Automatic Ice Cream Maker and90 more received our Best of Country Appetizerscookbook. For a list of winners, go towww.tasteofhome.com.Ted’s Toothpick ContestWhere WasThat Toothpick?In the Aug/Sept issue, it washidden next to the flowervase on page 14.?www.tasteofhome.com 65

Halloween Fun ContestA Cauldron of Honorable MentionsNo magical potion could have made the judging any easierfor Taste of Home’s first Halloween Fun Contest.Withhundreds of ghoulishly good entries,the decisions were tough.Here are five more that received Honorable Mention (forwinners, see p. 16).ALL YOU NEED are hot dogs and a paring knife to make FingerFood, suggests Scott Cantrell, Jacksonville, Florida. These “severed”fingers were a hit at his Halloween bash.PUMPKIN COOKIES ON STICKS are a Halloween family traditionfor Linda Kelly of Camano Island, Washington. She beganmaking these cute frosted cookies, trimmed with licorice andcandy corn, when her sons were in grade school—and now hergrandchildren love ’em!WENDY BENDER of Sandy Hook, Connecticut made ourjudges shiver with her Rotting Log Cake. She fashioned a jellyrollcake into a chocolate log sprouting meringue mushrooms andoozing tapioca pudding and gummy worms.THIS FRANKENSTEIN Ham Head offers sinister appeal atKristin VanOrman’s home in North Salt Lake, Utah. For anothercreepy touch, Kristin serves “moldy” rolls (rolls lightly sprayedwith a mist of green food coloring) along with the cold cuts.Trick or Treat! If you’re looking to scare up some fun this Halloween,you’ll love this devilishly good creation—Taste of Home HalloweenParty Favorites. It has 112 recipes to treat your favorite goblins andghouls. On sale now wherever magazines are sold.A HAUNTED-HOUSE jack-o’-lantern looks extraspooky with ghosts looming over it. Linda Stringhamof Tucson, Arizona added artificial spider webbingfor an even eerier effect.66 Taste of Home • October/November 2006

Index •October/November 2006APPETIZERS &SNACKSBacon-Wrapped CajunJalapenos, 56Cinnamon ChocolateNachos, 57Halloween ChocolateLollipops, 23Meatballs in PlumSauce, 27✔Orange Dip for Fruit, 56Popcorn Jack-o’-Lanterns, 57Squash Appetizer Cups, 57Tombstone Treats, 16Yummy Mummy CheeseSpread, 17BEVERAGESFestive Cranberry Drink, 33Spiced Green Tea, 2339BREADS, MUFFINS& ROLLSAlmond Pastry Puffs, 41Buttercup Yeast Bread, 39Cloverleaf Bran Rolls, 6Cranberry PumpkinBread, 33✔Garden Biscuits, 46Spiced Cake Doughnuts, 41CONDIMENTSCandied Fruit CranberryChutney, 9Cran-Orange Relish, 39DESSERTSCakes & TortesButternut SquashCake Roll, 53Lemon-Lime PoppySeed Cake, 37Pumpkin Sheet Cake, 23Trick-or-Treat Cake, 16MiscellaneousAlmond-Topped PumpkinCheesecake, 68Apple Turnovers, 53Fruit ’n’ PuddingDessert, 53Ice Cream CookieDessert, 35Pumpkin Ice CreamDelight, 15Pies & TartsCaramel Pecan Pie, 11Coconut Chocolate Pie, 12Crumb-Topped CherryPie, 12Eggnog Pumpkin Pie, 11Lemon Ice Cream Pie, 11Maple-Cream Apple Pie, 11Peaches ’n’ Cream Pie, 12Pear-Cranberry LatticePie, 10MAIN DISHES✔Beef Stew with DillyDumplings, 47Cranberry Ham Loaf, 29Curried Honey Chicken, 41Dad’s SwedishMeatballs, 27Make-Ahead ChickenBake, 37Meat Loaf Wellington, 29Mozzarella-StuffedMeatballs, 31✔Pork Chops withOnions, 46Prosciutto-Stuffed MeatLoaf, 31✔ Recipe includes Nutrition Facts and Diabetic Exchanges35Puff Pastry SalmonBundles, 35Sausage with AppleSauerkraut, 60Sausage-StuffedSquash, 19Secondhand Turkey, 33Spinach Venison Quiche, 59Taco Meat Loaves, 27Tortilla-Salsa Meat Loaf, 31Turkey with AppleStuffing, 8Venison Parmigiana, 59Worms for Brains, 17SALADS &DRESSINGSAutumn Tossed Salad, 6Pistachio Lettuce Salad, 37Pretty Gelatin Molds, 33Strawberry SpinachSalad, 35Thousand Island SaladDressing, 49SANDWICHESBarbecued PorkSandwiches, 39Chicken FlorentinePanini, 49Meat Loaf Gyros, 27Pizza Meatball Subs, 31Slow-Cooked TurkeySandwiches, 37Tomato CheeseSandwiches, 19SIDE DISHESComforting BroccoliCasserole, 35Creamed PotatoCasseroles, 39Creamy Turkey Gravy, 8Crispy Potato Cubes, 61Green Beans withWalnuts, 61Italian-Style Broccoli, 9✔Lemon Green Beans, 47✔Peppery ParsnipFries, 47Rustic Squash Tarts, 7Sprouts with WaterChestnuts, 41SOUPS & CHILICream of CauliflowerSoup, 6Italian Wedding Soup, 29Meatball Stew, 29Ramen Corn Chowder, 49Slow-Cooked Chili, 23It’s All About RecipesFAMILY-FAVORITE recipes from good home cooks like you havemade Taste of Home magazines and cookbooks America’s mosttrusted source for fuss-free snacks, hearty, home-style main dishes,delectable desserts and more.Speaking of more, we’re just delighted to announce that Allrecipes.com,the leading Web site for everyday and holidayrecipes, has joined our family, adding over 30,000 more greatrecipes to the menu. Together, Taste of Home and Allrecipes.com arethe only recipe resources you’ll ever need! Visit www.allrecipes.comtoday and see for yourself.www.tasteofhome.com 67

“You really must try this delectable cheesecake that myfamily requests for every holiday dinner,” writes CarmelMooney of Dobbins, California. “I won a blue ribbonwhen I entered it at the state fair a few years ago.”Next Issue’s Menu…Festive and flavorful,Taste of Home’s Dec/Jan issue will helpmake your holiday season sparkle! Here’s a hint of what’sin store…• An old-fashioned Christmas means serving special cookies.Expect treasured recipes and quick decorating tips.• Cranberries will be at their best in a string of readers’jewel-toned favorites.• Gifts from your kitchen can please even the fussiest folkson your list.We’ll have lip-smacking suggestions.• You’ll go nuts with the prize-winning recipes from ourcontest—pecans,almonds,walnuts,macadamias and more!• Celebrate New Year’s Eve with delightful appetizers andan easy but elegant salmon dinner.• Also, the Dec/Jan issue will include gingerbread treats,“Mom’s Best” holiday meal and many more wonderfulrecipes shared by good home cooks just like you. Lookfor it soon!Almond-Topped Pumpkin Cheesecake❧ PREP: 30 min.❧ BAKE: 70 min. + chilling1-1/2 cups graham cracker crumbs1/3 cup finely chopped almonds1 tablespoon sugar1/4 teaspoon pumpkin pie spice1/4 cup butter, meltedFilling:3 packages (8 ounces each) cream cheese, softened1 cup canned pumpkin3/4 cup sugar1/4 cup eggnog3 tablespoons all-purpose flour2 tablespoons maple syrup1/2 teaspoon each ground ginger, cinnamon and nutmeg3 eggs, lightly beatenTopping:1 cup (8 ounces) sour cream3 tablespoons sugar1/4 teaspoon vanilla extract1/4 cup sliced almondsIn a small bowl, combine graham cracker crumbs, almonds, sugarand pumpkin pie spice; stir in butter. Press onto the bottomof a greased 9-in. springform pan. Place on a baking sheet. Bakeat 325° for 10 minutes. Cool on a wire rack.In a large mixing bowl, beat cream cheese, pumpkin, sugar,eggnog, flour, syrup and spices until smooth. Add eggs; beat onlow speed just until combined. Pour into crust. Place pan on a doublethickness of heavy-duty foil (about 16 in. square); securelywrap foil around pan. Place in a large baking pan; add 1 in. ofhot water to larger pan. Bake at 325° for 55-60 minutes or untilcenter is just set.In a small bowl, combine sour cream, sugar and vanilla.Spread over hot cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until topping is set. Remove pan from waterbath. Cool on a wire rack for 10 minutes. Carefully run a knifearound edge of pan to loosen; cool 1 hour longer. Refrigerateovernight. Remove sides of pan. Yield: 12 servings.Editor’s Note: This recipe was tested with commercially preparedeggnog.