Taste of Home - December 2007/January 2008 - Doridro

Spain Economic Watch09.08.2014FINANCIAL SYSTEMSSecuritization in Spain: Past developments andexpected future trendsIrene Roibás MillánSummary• The Spanish model of securitizationThe Spanish securitization market differs in many aspects from those of other countries. The Spanishmarket tends to be a “plain vanilla” market, as it is dominated mainly by simple, traditionalstructures whereas synthetic securitizations are rare. Securitized asset portfolios are veryhomogeneous and they are predominantly, although not restricted to, mortgage credits. As opposed tooriginate-to-distribute models, which use securitization as a risk transfer instrument, the Spanishmodel uses securitization as a funding mechanism that allows the transformation of illiquidclaims into tradable securities.• Evolution of the securitization market in SpainThe first securitizations in Spain were issued in 1993 and from this year to 2000 the volume ofissued bonds was slowly increasing. Since 2000 the securitization market started to grow at afaster pace, as a consequence of the quick development of financial markets in Spain, an increasingreal estate bubble and a credit boom. By type of underlying assets, mortgages have traditionally beenthe most popular, followed by loans to small and medium enterprises. After the crisis of 2007 and theburst of the housing bubble, however, ABS issuance diminished abruptly due to a hostile attitudetowards securitization –since it was blamed as one of the crisis causes–, a fall in demand as investorswere losing their appetite for securitization bonds and a deleveraging process in originators. Morerecently, some years after the crisis, ABS market is still sunken, although a more favorable attitude isemerging and calling for a revival of the market.• The role of Regulation in securitization issuanceRegulation has played an important role in the way securitization has evolved in Spain. Before thecrisis, regulators were focused on contributing to the market development and several royal decreesand laws were passed to build a legal framework for securitization. With the arrival of the financialcrisis the reputation of off-balance sheet asset-backed securities, especially those issued byfinancial institutions, was extremely damaged and several regulation initiatives were developed,with a penalizing bias, to correct vulnerabilities in the process and to prevent excessive risk taking.• Changes in the way regulators deal with securitization and new proposalsAs credit scarcity is becoming a crucial impediment for economic recovery and European regulators areincreasingly aware of the excessive penalization of securitizations in recent reforms, regulators arechoosing securitization as a key instrument to reactivate credit and restore the monetarytransmission mechanism. Even if credit ultimately depends on economic fundamentals, a revival ofthe securitization market would definitely serve to credit reactivation. As a funding tool, ABS issuancecan contribute to the diversification of funding sources for banks. As a risk transfer instrument, it canallow banks to relief capital and hence generate new credit to the real economy. Regulators are thenmoving from a hostile attitude towards all types of securitization to a more favorable treatment forsimple and transparent structures.1 / 10 www.bbvaresearch.com

$3.99 U.S./$4.99 CanadaDecember & January 200825THIS ISSUE’SCONTESTLet’s talk turkey!Plus more festive foods onhandy cards79ON OUR COVERTurtle-Shaped Cookies,Nice ’n’ Soft Sugar Cookies,Holiday Spritz andWalnut Horn Cookies,pages 6-7PHOTOGRAPHERRob HagenSET STYLISTStephanie MarcheseFOOD STYLISTSarah ThompsonTH1192382A10_10_1b.jpg @ 61%{ Findcomfort joy........................ANDSEASON’S BEST6 CherishedChristmas CookiesReaders share their treasured treats10 Sweets fromChristmas PastGoodies that became tasty traditions16 GloriousHoliday DinnersSavory roast and sensational sides20 A Toast to EggnogRecipes showcase its creamy flavor22 Mom’s Best MealHer breakfast warms a wintermorning49 Fan-tastic Fondue!Dip in for game-day munching52 An AppetizingNew Year’s EveDelicious ideas for the countdownthe MissingChristmas Tree Bulb!See page 65 for details on our new“Hide & Seek” contest20

FEATURES5615 Meal in MinutesElegant dinner ready in a snap24 Gotta Try It!Soup’s on…and this one is fabulous46 Field Editor’s FavoritesShe serves a classic, comforting meal48 Potluck PleasersTake along a Southwest-inspired dish56 Good for You!“Holiday lites” with bright flavor58 Celebrate Jewish TraditionsHeritage flavors these holiday dishes59 Test Kitchen Cook’s PickGrilled sandwich is a family-pleaser95224PLUS MEANSYOU GET MORE!tasteofhome.com/plusFree for everyone…+ More recipe photosfrom this issue+ New Year’s banner toprint at home+ How to make truffles video+ Eggnog Cheesecake…yum!+ Easy Homemade Turkey StockSubscriber-onlybonus recipes & features+ All-time favoriteChristmas cookies+ More holiday side dishes+ Craft a chocolateNew Year’s hourglass+ Fabulous fonduesDEPARTMENTSNew Recipe Contest .............. 43Tour My Kitchen ....................44Favorite Grace .......................51“Secret” Ingredients ..............51In the Test Kitchen ................ 59Does Anyone Have? ............... 60Stirring Comments ................ 62Meet Our Field Editors ...........63Field Editor Spotlight ............ 63“Hide & Seek” Contest ........... 65Cooks Who Care .................... 66Recipe Index ......................... 67BACK COVER BONUS!Raisin PecanBaklava5717 7New Symbols!★ indicates the recipe contributor isa Taste of Home field editorgo to tasteofhome.com/plus fora photo of the recipe

TABLE TALK............A New Year’s Makeover!On occasion, we remodel our kitchens, restock our fridges, make over ourcabinets. In that spirit, we feel it’s just as important to freshen up the magazineto make it even more inviting. As we move into another New Year, I’mhappy to share our Taste of Home makeover. What this means for you: a warm,cozy new look and feel...and some new features to make your Taste of Homeexperience even tastier. A sampling of what you’ll find inside:More kudos for field editors!We’re proud to have these special home cooks on hand to serve up greatrecipes and want to make sure everyone knows who they are. So whenwe feature a recipe submitted by a field editor, you’ll see a star ★ nextto her or his name. As always, our complete field staff is listed—in thisissue, on pages 63-64.Photos of everything!Our recipes are tested and beautifully photographed. But if a recipe isnot pictured, you will see a camera next to its name. If you’d like toview the photo, log on to tasteofhome.com/plus, where you’ll find thephoto and even more great features.Cooks Who CareSo many of you share heartwarming stories aboutpeople who are cooking as a way to give back toyour communities. We salute you in this columnthat debuted last issue—and it’s getting great response!This time around, you’ll meet an avid baker who launched aChristmas cookie campaign to treat troops overseas. See page 66 to readher story and find out how to tell us about a caring cook—it might be you!Chances to WIN!We throw a new twist into our much-loved hidden item contest; see page65 for all the fun. But don’t forget that our recipe contest in every magazinegives you the opportunity to win $500! This issue’s “Let’s Talk Turkey”event was a true challenge: Our Test Kitchen judges prepared 80 poundsof turkey to find the winner! Meet her and check out her great-tasting dishon page 26; see page 43 to see how you can join the contest excitement.A word about another change: advertising. Like other magazines in theReiman Publications family, Taste of Home has not accepted ads up tonow. Some of you have written to ask why we’ve changed our tune. Believeit or not, Taste of Home is the largest food magazine in the world;more than 3 million people just like you enjoy each issue. That’s a lot ofcooks...and paper, ink, postage. You get the picture. Accepting adshelps us continue to bring you the publication you enjoy and to offer evenmore benefits—like our on-line Recipe Finder; great new books likeThe Taste of Home Baking Book; “Cupcake of the Month” and other greatE-mail newsletters; more than 300 Cooking Schools around the country;and much more. Log on to tasteofhome.com for the whole scoop.All changes aside, we’re here to do what we’ve always done for you:showcase your great recipes and help you share your stories and memorieswith other cooks. That’s something that will never change–I promise!Enjoy this issue’s festive foods as you enjoy this wonderful season.—Catherine Cassidycatherine@tasteofhome.comTHE READER’S DIGEST ASSOCIATION, INC.President and Chief Executive OfficerMary G. BernerPresident, RDA Food & EntertainingSuzanne M. GrimesEditor in ChiefCreative DirectorCatherine CassidyArdyth CopeFood Director Diane Werner RD............EditorManaging EditorSenior Art DirectorFood EditorRecipe AssetSystems ManagerAnn KaiserBarbara SchuetzSandra L. PloyPatricia SchmelingColeen MartinRecipe Editors Sue A. Jurack (senior),Mary King, Christine RukavenaAssistant Editor Melissa PhanuefCopy Editor S.K. EnkEditorial Assistant Jane StasikExecutive Assistant Marie Brannon............Test Kitchen Manager Karen ScalesHome Economists Tina Johnson, Marie Parker,Annie Rose, Kristen LingsweilerTest Kitchen Assistants Rita Krajcir, Kris Lehman,Sue Megonigle, Megan Taylor............Photographers Rob Hagen (senior),Dan Roberts, Jim Wieland,Lori FoySet Stylists Jenny Bradley Vent (senior),Stephanie Marchese (senior),Melissa Haberman,Dee Dee JacqFood Stylists Sarah Thompson (senior),Tamara KaufmanAssistant Food Stylists Kaitlyn Besasie, Alynna Malson,Shannon Roum, Leah RekauPhoto Studio Coordinator Kathy Swaney............General Manager, tasteofhome.comRenee JordanExecutive Editor, Digital MediaBob OttumAssociate Editor, Digital MediaBeth Kong............Vice President, Integrated Sales & MarketingMark WildmanExecutive Director, Integrated Sales & MarketingMaureen O’ConnellVice PresidentIntegrated Partnerships for Taste of HomeLora GierNew York 1-212/993-5224Eastern Account Director, Mary GilbertEastern Account Manager, Kristine CroninChicago 1-847/226-2959Midwest Account Manager, Leslie GrotheLos Angeles 1-310/479-1332Western Account Manager, Kristin HiegelAdvertising Traffic SpecialistKristine Jacobson............Director, Taste of Home Cooking SchoolsSandy BloomTaste of Home Public RelationsBethany Bradley4 TASTE OF HOME \ December & January 2008

comfort..................................... ANDIndulge in the spirit of the season with our wondrous collection of holidayrecipes guaranteed to put a twinkle in anyone’s eye. Rich-tasting sweets, savorymeats, appealing appetizers and more are all yours…just turn the page.

comfort joyAND............................Food for Thought: Volunteers are unpaid, not because they’re worthless, but because they’re priceless.cherishedChristmas cookiesDreaming of a homemade Christmas?These festive treats will add cheer to your celebration.Walnut Horn CookiesPREP: 40 min. | BAKE: 35 min.........................................Loretta StokesPhiladelphia, Pennsylvania........................................“You need just a few ingredients to makethese elegant and delicious walnut horns.The dough can be made ahead of time andrefrigerated for a few days.”1 cup plus 1 teaspoon butter,softened, divided1 package (8 ounces) cream cheese,softened3 cups all-purpose flour4 cups ground walnuts1-1/4 cups sugar, divided1/2 cup milk1 teaspoon vanilla extract1/8 teaspoon saltTurtle-Shaped Cookies, Almond Tassies,Holiday Spritz and Walnut Horn Cookiesbring delectable delight to the season.In a large mixing bowl, cream 1 cup butterand cream cheese until light and fluffy.Gradually add flour, beating until a ballforms. Divide dough into four portions.Roll each portion into a 12-in. circle.Melt the remaining butter. In a largebowl, combine the walnuts, 3/4 cup sugar,milk, vanilla, salt and melted butter.Spread over each circle. Cut each into 12wedges. Roll up wedges, starting from thewide ends.Place on greased baking sheets. Curveends to form crescents. Bake at 325° for35-40 minutes or until lightly browned. Removeto wire racks.Place remaining sugar in a large resealableplastic bag. Add warm cookies, a fewat a time, and gently shake to coat. Yield:4 dozen.Turtle-Shaped CookiesPREP: 45 min. + chillingBAKE: 10 min. + cooling........................................Holly SnyderMilton, Pennsylvania........................................“My mom and I make up to six batches ofthese cute cookies each Christmas. Mybrother and sister always seem to know whenthey’re around...they show up at Mom’shouse, saying, ‘The turtles are calling.’”1/2 cup butter, softened1/2 cup packed brown sugar1 egg1/4 teaspoon vanilla extract1/8 teaspoon maple flavoring1-1/2 cups all-purpose flour1/4 teaspoon baking soda1/4 teaspoon salt1 cup pecan halves, cut in halflengthwiseCHOCOLATE GLAZE:1 square (1 ounce) semisweetchocolate, coarsely chopped1-1/2 teaspoons butter2 tablespoons milk1/2 cup confectioners’ sugar1/2 cup chopped pecansIn a large mixing bowl, cream butter andbrown sugar until light and fluffy. Beat inthe egg, vanilla and maple flavoring. Combinethe flour, baking soda and salt; graduallyadd to creamed mixture and mix well.Refrigerate for 2-3 hours or until firm.Shape dough into 1-in. balls. Place onlightly greased baking sheets. Push four6 TASTE OF HOME \ December & January 2008 tasteofhome.com

pecan pieces into each ball for legs; addtwo small pecan pieces to each for headand tail. Bake at 350° for 10-12 minutes oruntil edges are set. Carefully remove towire racks to cool completely.In a small saucepan, melt chocolate andbutter with milk. Remove from the heat;stir in confectioners’ sugar. Dip top ofeach cookie into glaze. Sprinkle withchopped pecans. Yield: 2 dozen.Holiday SpritzPREP: 30 min. | BAKE: 10 min./batch........................................★ Lisa VarnerGreenville, South Carolina........................................“I tried substituting rum extract for vanilla in aclassic Christmas recipe, and the end result wasthis fun cookie with a hint of rum flavor!”1 cup butter, softened1 cup confectioners’ sugar1 egg1-1/2 teaspoons rum extract2-1/2 cups all-purpose flour1/4 teaspoon saltColored sugarIn a small mixing bowl, cream butter andconfectioners’ sugar until light and fluffy.Beat in egg and extract. Combine flour andsalt; gradually add to creamed mixture.Using a cookie press fitted with the diskof your choice, press cookies 1 in. apartonto ungreased baking sheets. Sprinklewith colored sugar.Bake at 375° for 6-9 minutes or untillightly browned. Cool for 2 minutes beforeremoving to wire racks. Yield: 7 dozen.Almond TassiesPREP: 30 min.BAKE: 15 min./batch + cooling........................................Donna WesthouseDorr, Michigan........................................“I make so many of these fancy tassies that Ibuy a 7-pound container of almond paste!They’re one of my family’s holiday favorites.”1 cup butter, softened2 packages (3 ounces each) creamcheese, softened2 cups all-purpose flourFILLING:2 cans (8 ounces each) almond paste1-1/2 cups sugar3 eggs, beaten3 tablespoons orange juice3 tablespoons heavy whippingcream1 tablespoon all-purpose flour1/4 cup sliced almondsIn a large mixing bowl, cream butter andcream cheese until light and fluffy. Beat inflour. Shape into 48 balls. With floured fingers,press onto the bottom and up thesides of greased miniature muffin cups.For filling, in a large bowl, combine thealmond paste, sugar, eggs, orange juice,cream and flour. Fill prepared cups threefourthsfull. Sprinkle with almonds.Bake at 400° for 12-13 minutes or untillightly browned. Cool for 10 minutes beforecarefully removing from pans to wireracks to cool completely. Yield: 4 dozen.Nice ’n’ SoftSugar CookiesPREP: 1-1/2 hours + chillingBAKE: 5 min./batch + cooling........................................Cathy HallPhoenix, Arizona........................................“The holidays just wouldn’t be the samewithout cutout cookies. This easy recipeyields cookies so soft they’ll melt in yourmouth. Have fun baking them in yourfavorite holiday shapes and decorating withcolored frosting!”1 cup butter, softened1-1/2 cups confectioners’ sugar1 egg1-1/2 teaspoons vanilla extract2-1/2 cups self-rising flourFROSTING:2-1/2 cups confectioners’ sugar1/4 cup water4 teaspoons meringue powder1/4 cup light corn syrupGreen, red and yellow food coloringIn a large mixing bowl, cream butter andconfectioners’ sugar until light and fluffy.Beat in egg and vanilla. Gradually add flour.All-time favoriteDivide dough in half. Cover and refrigeratefor 2 hours or until easy to handle.On a lightly floured surface, roll out oneportion of dough to 3/16-in. thickness. Cutwith floured cookie cutters. Place 2 in.apart on ungreased baking sheets. Bakeat 375° for 5-7 minutes or until set. Coolfor 2 minutes before removing from pansto wire racks to cool completely. Repeatwith remaining dough.For frosting, in a small mixing bowl,beat the confectioners’ sugar, water andmeringue powder on low speed just untilcombined. Beat on high for 4 minutes oruntil soft peaks form. Add corn syrup;beat 1 minute longer.Tint with food coloring of your choice.Cover frosting with damp paper towels orplastic wrap between uses. Spread and/orpipe frosting on cookies. Let stand until set.Yield: 3-1/2 dozen.EDITOR’S NOTE: As a substitute for each cup of selfrisingflour, place 1-1/2 teaspoons baking powderand 1/2 teaspoon salt in a measuring cup. Add allpurposeflour to measure 1 cup. Meringue powderis available from Wilton Industries, Inc. Call 1-800/794-5866 or visit www.tasteofhome.com/links.cookiesCHRISTMASTaste of Home Plus, our popular on-line newsletterfor subscribers, has even more Christmas cookie classics,just for you. Log in now and enjoy six of the best cookierecipes from TOH’s past holiday issues.www.tasteofhome.com/plusNice ’n’ Soft Sugar CookiesChocolate Pinwheelsmore Christmas cookies >JOIN US ON-LINEtasteofhome.com TASTE OF HOME / December & January 2008 7

Christmascookies continued…Chocolate Pinwheels p. 7PREP: 20 min. + chillingBAKE: 10 min./batch........................................Nancy ArevaloBrookfield, Wisconsin........................................Chocolate and vanilla provide a delightfulcontrast in flavor and appearance for thesebuttery refrigerator cookies.3/4 cup butter, softened3/4 cup sugar1 egg yolk1/2 teaspoon vanilla extract1-3/4 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 square (1 ounce) semisweetchocolate, melted3 tablespoons milk, warmedIn a large mixing bowl, cream butter andsugar until light and fluffy. Beat in egg yolkand vanilla. Combine the flour, bakingpowder and salt; gradually add to creamedmixture and mix well.Divide dough in half. Add melted chocolateto one portion; mix well. Refrigerateuntil chilled.Divide each portion of dough intofourths; shape each into a 5-in. log. Flatteninto triangular-shaped logs. Brush longsides with milk. Assemble one large roll byalternating two chocolate and two plainlogs. Repeat. Wrap in plastic wrap. Refrigeratefor 4 hours or until firm.Unwrap each roll; cut into 1/4-in. slices.Place 2 in. apart on lightly greased bakingsheets. Bake at 375° for 8-10 minutes or untilset. Remove from pans to wire racks.Yield: about 3 dozen.Brownie BiscottiPREP: 20 min. | BAKE: 50 min. + cooling...................................Amber SumnerCongress, Arizona..................................“Daintily drizzled with white chocolate, theseeye-catching biscotti are loaded with chocolatechips and crunchy almonds. They look sopretty in a holiday gift basket with an assortmentof hot chocolate and teas.”1/2 cup butter, melted3 eggs2 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/3 cups sugar3/4 cup baking cocoa2 teaspoons baking powder1/2 teaspoon baking soda1 cup unblanched almonds,toasted and coarsely chopped1/2 cup miniature semisweetchocolate chipsDRIZZLE:1/2 cup vanilla or white chips1-1/2 teaspoons shorteningIn a large mixing bowl, combine the butter,eggs and vanilla until well blended.Combine the flour, sugar, cocoa, bakingpowder and baking soda; gradually add tobutter mixture just until combined(dough will be crumbly).Turn dough onto a lightly floured surface;knead in almonds and chocolatechips. Divide dough in half. On an ungreasedbaking sheet, shape each portioninto a 12-in. x 3-in. log, leaving 3 in. betweenthe logs.Bake at 325° for 30-35 minutes or untilset and tops are cracked. Cool for 15 minutes.Carefully transfer to a cutting board;cut diagonally with a serrated knife into1/2-in. slices. Place cut side down on ungreasedbaking sheets. Bake for 20-25 minutesor until firm and dry. Remove to wireracks to cool.For drizzle, in a microwave-safe bowl,melt vanilla chips and shortening; stir untilsmooth. Drizzle over biscotti. Yield: 3dozen.tasteofhome.com TASTE OF HOME / December & January 20089

comfortjoy..........................ANDMake Christmasgatheringsmemorable withthese irresistibletreats!Hazelnut Pear Tart

“It wouldn’t be Christmas without _________________________________________________ .”(fill in the blank with a favorite food)If you’re like many Taste of Home readers, this season is rich with tradition as yourfamily worships, shares treasured memories and gathers for time-honored goodies.On the next few pages, you’ll find sweet classics that readers have shared in Taste ofHome Holiday & Celebrations cookbooks, as well as a festive, easy-to-decorate cake fromour recent “Creative Cakes” contest.Hazelnut Pear TartPREP: 25 min. | BAKE: 50 min.........................................Anne AddessoSheboygan, Wisconsin........................................“Alongside the traditional pumpkin pie, weenjoy wedges of this pretty, pleasing pear tart.”1 cup butter, softened1/2 cup confectioners’ sugar1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup chopped blanched hazelnutsFILLING:1/3 cup apricot preserves2/3 cup chopped blanched hazelnuts,toasted1/2 cup sugar1 tablespoon all-purpose flour6 tablespoons butter, softened1 egg, lightly beaten2-3/4 pounds pears, peeled and slicedIn a large mixing bowl, cream butter andconfectioners’ sugar. Beat in vanilla, flourand hazelnuts. Press into a greased 11-in.tart pan with removable bottom. Bake at400° for 10 minutes. Remove from theoven; reduce heat to 350°.Spread apricot preserves over crust. In abowl, combine the hazelnuts, sugar, flour,butter and egg. Spoon over preserves.Arrange pear slices over filling in a concentriccircle, slightly overlapping slices.Bake for 40-45 minutes or until goldenbrown. Cool on a wire rack. Store in the refrigerator.Yield: 10-12 servings.Fancy Phyllo CupsPREP: 45 min. | BAKE: 10 min. + cooling........................................Cody GeislerMinnetonka, Minnesota........................................Phyllo dough is great for making eye-catchingdesserts with little work. Experiment withother preserves for a tasty twist on these fancysweet treats.Chocolate Hazelnut Truffles8 sheets phyllo dough (14 inches x9 inches)1/3 cup butter, melted1/2 cup confectioners’ sugar1/2 cup vanilla or white chips2 tablespoons milk1 package (8 ounces) cream cheese,softened1 carton (8 ounces) frozen whippedtopping, thawed1/2 cup seedless raspberry preserves,room temperatureWhite chocolate curls and receptioncandy sticks, optionalPlace one sheet of phyllo dough on awork surface (keep remaining phyllo coveredwith plastic wrap and a damp towelto prevent it from drying out); brush sheetwith butter and dust with confectioners’sugar. Top with a second sheet of phyllo;brush with butter and dust with sugar.Cut into 12 squares. Place one squareon top of a second square, alternatingcorner points; press into a greased muffincup. Repeat with remaining 10 squares,filling five more muffin cups. Repeat theprocess three times with remaining phyllodough, butter and sugar.Bake at 350° for 5-6 minutes or untillightly browned. Carefully remove frompans to wire racks to cool.In a microwave-safe bowl, heat vanillachips and milk at 70% power until chipsare melted; stir until smooth. In a largemixing bowl, beat cream cheese and meltedchip mixture until smooth. Fold inwhipped topping.Spoon or pipe into phyllo cups; drizzlewith raspberry preserves. Cover and refrigerateuntil serving. Garnish withchocolate curls and reception sticks if desired.Yield: 2 dozen.Chocolate HazelnutTrufflesPREP: 25 min. + chilling........................................Debra PedrazziAyer, Massachusetts........................................“I’ve given these delectable candies with anutty surprise inside to teachers and friends.”3/4 cup confectioners’ sugar2 tablespoons baking cocoa4 milk chocolate candy bars (1.55ounces each)6 tablespoons butter1/4 cup heavy whipping cream24 whole hazelnuts1 cup ground hazelnuts, toastedIn a large bowl, sift together confectioners’sugar and cocoa; set aside. In asaucepan, melt candy bars and butter.Add the cream and reserved cocoa mixture.Cook and stir over medium-low heatuntil mixture is thickened and smooth.Pour into an 8-in. square dish. Cover andrefrigerate overnight.Using a melon baller or spoon, shapecandy into 1-in. balls; press a hazelnut intoeach. Reshape balls and roll in groundhazelnuts. Store in an airtight containerin the refrigerator. Yield: 2 dozen.more desserts >tasteofhome.com TASTE OF HOME / December & January 2008 11

Triple-Nut CandyPREP: 30 min. | COOK: 35 min. + chilling........................................Ardis Gatons OlsonBrookings, South Dakota........................................“I’ve been making homemade candy foryears. Family and friends look forward to thiscaramel and nut sweet treat each Christmas.”1 cup walnut halves1 cup pecan halves1 cup Brazil nuts, halved1 teaspoon butter1-1/2 cups sugar1 cup heavy whipping cream1/2 cup light corn syrupPlace the walnuts, pecans and Brazil nutsin a single layer on a baking sheet. Bake at350° for 4-8 minutes or until toasted andTriple-Nut Candygolden brown, stirring once. Cool on a wirerack. Line an 8-in. square pan with foil;grease the foil with butter and set aside.In a heavy saucepan, combine sugar,cream and corn syrup. Bring to a boil overmedium heat, stirring constantly. Stir intoasted nuts. Cook, without stirring, untila candy thermometer reads 238° (soft-ballstage). Remove from heat. Stir with awooden spoon until creamy and thickened.Quickly spread into prepared pan;cool. Cover; refrigerate for 8 hours orovernight. Using foil, lift candy out of pan;discard foil. Cut candy into squares. Storein an airtight container in refrigerator.Yield: 2 pounds.EDITOR’S NOTE: We recommend that you test yourcandy thermometer before each use by bringingwater to a boil; the thermometer should read 212°.Adjust your recipe temperature up or down basedon your test.CherryChocolate BarkPREP: 20 min. + chilling........................................Judith BatiukSan Luis Obispo, California........................................“This recipe from my daughter caught myeye because it reminded me of a favoritecandy bar of mine as a child. I love thefudge-like texture.”1 tablespoon plus 1/2 cup butter,softened, divided2 cups sugar12 large marshmallows1 can (5 ounces) evaporated milkDash salt1 cup vanilla or white chips1-1/2 teaspoons cherry extract1 teaspoon vanilla extract1 cup semisweet chocolate chips1/3 cup creamy peanut butter1/4 cup finely chopped dry roastedpeanutsLine a 15-in. x 10-in. x 1-in. pan with foil.Grease the foil with 1 tablespoon butter;set aside. In a large heavy saucepan, combinethe sugar, marshmallows, milk, saltand remaining butter. Bring to a boil; cookand stir for 5 minutes. Remove from theheat. Stir in vanilla chips and extracts untilsmooth. Pour into prepared pan.In a microwave-safe bowl, melt chocolatechips; stir until smooth. Stir in peanutbutter and peanuts. Drop by tablespoonfulsover first layer; cut through with aknife to swirl. Chill until firm.Using foil, lift candy out of pan. Discardfoil. Break candy into pieces. Store in anairtight container in the refrigerator.Yield: about 2 pounds.Almond VenetianDessertPREP: 35 min. | BAKE: 15 min. + chilling........................................Reva BeckerFarmington Hills, Michigan........................................These beautiful bars feature three colorfulcake-like layers, an apricot filling and achocolate topping.1/2 cup almond paste3/4 cup butter, softened1/2 cup sugar2 eggs, separated1/4 teaspoon almond extract1 cup all-purpose flour1/8 teaspoon salt12 TASTE OF HOME \ December & January 2008 tasteofhome.com

5 drops green food coloring4 drops red food coloring2/3 cup apricot preserves3 squares (1 ounce each) semisweetchocolateGrease the bottoms of three 8-in. squarebaking dishes. Line with waxed paper andgrease the paper; set aside.Place almond paste in a large mixingbowl; break up with a fork. Add the butter,sugar, egg yolks and extract; beat untilsmooth and fluffy. Stir in flour and salt.In another mixing bowl, beat the eggwhites until soft peaks form. Stir a fourthof the whites into the dough, then fold inthe remaining whites (dough will be stiff).Divide dough evenly into three portions,about 2/3 cup each. Tint one portion greenand one portion red; leave the remainingportion white. Spread each portion into aprepared pan. Bake at 350° for 13-15 minutesor until edges are golden brown. Immediatelyinvert onto wire racks; removewaxed paper. Place another wire rack ontop and turn over. Cool completely.Place green layer on a large piece ofplastic wrap. Spread evenly with 1/3 cupapricot preserves. Top with white layerand spread with remaining preserves. Topwith red layer.Bring plastic over the layers. Slide ontoa cookie sheet and set a cutting board ontop to compress the layers. Refrigerateovernight.In a microwave-safe bowl, melt chocolate.Remove cutting board and unwrapdessert. Spread melted chocolate overtop; let stand until set. With a sharp knife,trim edges. Cut into 2-in. x 5/8-in. bars.Store in an airtight container. Yield: about2 dozen.Holly Cake ShinesI used a simple brush embroiderytechnique to decoratethe Festive Holly Cake for ourfamily Christmas dinner.Festive Holly CakePREP: 45 min. | BAKE: 35 min. + cooling..............................Paula SimpsonArnold, Missouri..............................1 package (18-1/4 ounces)white cake mix1-1/3 cups water1 cup all-purpose flour1 cup sugar1 cup (8 ounces) sour cream4 egg whites2 tablespoons vegetable oil1 teaspoon clear vanillaextract1 teaspoon almond extract3/4 teaspoon saltFROSTING:1 package (2 pounds)confectioners’ sugar2 tablespoons meringuepowder2 cups shortening1/4 cup milk1 teaspoon clear vanillaextract1/2 teaspoon almond extract1/2 teaspoon clear butterflavoring7-3/4 teaspoons water, divided2/3 cup raspberry cake andpastry filling1/4 teaspoon light corn syrupLeaf-green, forest-green and red pastefood coloringIn a large mixing bowl, combine the first10 ingredients; beat on low speed for 30seconds. Beat on medium for 2 minutes.Pour into two greased and floured 9-in.round baking pans.I learned this at a beginnercake-decorating class. But it issomething anyone can pickup, using the recipe (above)and photos from the Taste ofHome Test Kitchen (below).After making imprints onthe frosting with a cookie cutter,I outlined the holly leavesand brushed in color. Then Iused a round tip to add thepine branches and berries.Visual appeal is always nice,but what’s extra special aboutthis cake is that it tastes asgood as it looks.My husband, Richard, andour guests couldn’t believethat I could produce such anelegant cake after only twoclasses! —Paula SimpsonBake at 325° for 35-40 minutes or until atoothpick comes out clean. Cool for 10minutes before removing from pans towire racks to cool completely.For frosting, in a large bowl, combineconfectioners’ sugar and meringue powder.In a large mixing bowl of a heavy-dutystand mixer, combine the shortening,milk, extracts and flavoring. Beat in sugarmixture (mixture will be stiff).Using a serrated knife, level tops ofcakes if necessary. Place one cake layer ona serving plate. In a small bowl, combine 1cup frosting and 2 teaspoons water;spread over cake. Spread with raspberryfilling. Top with remaining cake layer.In a bowl, combine 2 cups frosting and 4teaspoons water; frost cake top and sides.Shell border: In a bowl, combine 1/2 cupfrosting and 1/2 teaspoon water. Using shelltip #21, pipe border along bottom of cake.Holly leaves: Combine 1/2 cup frosting,corn syrup and 1/2 teaspoon water; tintdesired color of green with leaf- and forestgreenfood coloring. Gently press a 1-1/2-in.holly leaf cookie cutter into frosting. Usinground tip #2 with green frosting andworking one leaf at a time, outline leaf indentation.Using a dampened clean paintbrush,immediately brush leaf outlines towardcenter. Repeat.Pine branches: Combine 1/4 cup frostingand 1/4 teaspoon water; tint forest-green.Using round tip #2, pipe branches.Holly berries and trim: Combine 1/2 cupfrosting and 1/2 teaspoon water; tint red.Using round tip #2, pipe holly berries. Adda red scalloped line above shell border;pipe dots of green frosting if desired. Storein the refrigerator. Yield: 10-12 servings.more desserts >go to tasteofhome.com/plus for a photo of the recipe TASTE OF HOME / December & January 2008 13

Christmas…and Beyond!Home for the holidays…nothing offers folks asmuch comfort and joy at such special times. Tasteof Home Holiday & Celebrations 2007 is a treasuryof 262 new recipes, menu items and no-fuss decoratingtips. Order at www.ShopTasteofHome.comor call 1-800/880-3012.Cranberry Swirl LoafPREP: 30 min. + risingBAKE: 40 min. + cooling........................................★ Darlene BrendenSalem, Oregon........................................“My mother made this bread with dates, butI use cranberries instead.”3 to 3-1/2 cups all-purpose flour1/3 cup sugar1 package (1/4 ounce) quick-riseyeast1/2 teaspoon salt1/2 cup water1/2 cup milk1/3 cup butter, cubedFILLING:1 cup chopped fresh or frozencranberries1/4 cup packed brown sugar1/4 cup water1 tablespoon butter, cubed1/2 cup chopped walnuts1 tablespoon lemon juiceTOPPING:2 tablespoons all-purpose flour2 tablespoons sugar2 tablespoons cold butter, dividedIn a large mixing bowl, combine 1 cupflour, sugar, yeast and salt. In a saucepan,heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat untilcombined. Stir in enough remaining flourto form a soft dough.Turn onto a floured surface; knead untilsmooth and elastic, about 5-7 minutes.Place in a greased bowl, turning once togrease top. Cover and let rise in a warmplace until doubled, about 1 hour.For filling, combine cranberries, brownsugar and water in a small saucepan.Cook over medium heat until berries pop,about 15 minutes. Remove from heat; stirin butter, walnuts and lemon juice. Cool.Punch dough down. Turn onto a lightlyfloured surface; roll into a 20-in. x 10-in.rectangle. Spread cooled filling to within1/2 in. of edges. Roll up jelly-roll style,starting with a long side; pinch seam toseal. Place in a zigzag pattern in a greased9-in. x 5-in. x 3-in. loaf pan.For topping, combine flour and sugar ina small bowl; cut in 1 tablespoon butteruntil crumbly. Melt remaining butter;brush over dough. Sprinkle with topping.Cover and let rise until doubled, about 40minutes. Bake at 350° for 40-45 minutes oruntil bread sounds hollow when tapped.Carefully remove from pan to a wire rackto cool. Yield: 1 loaf.RaspberryCoconut BarsPREP: 20 min. | BAKE: 20 min. + chilling........................................Barb BovbergFort Collins, Colorado........................................“I’ve been whipping up these delicious barsfor over 10 years, recently with help from my5-year-old daughter.”1-2/3 cups graham cracker crumbs1/2 cup butter, melted2-2/3 cups flaked coconut1 can (14 ounces) sweetenedcondensed milk1 cup seedless raspberry preserves1/3 cup chopped walnuts, toasted1/2 cup semisweet chocolate chips1/4 cup vanilla or white chipsIn a small bowl, combine graham crackercrumbs and butter. Press into a greased13-in. x 9-in. x 2-in. baking dish. Sprinklewith coconut; drizzle with milk. Bake at350° for 20-25 minutes or until lightlybrowned. Cool completely on a wire rack.Spread preserves over the crust. Sprinklewith walnuts. In a microwave-safe bowl,melt chocolate chips; stir until smooth.Drizzle over walnuts. Repeat with vanillachips. Cut into bars. Refrigerate for 30 minutesor until chocolate is set. Yield: 3 dozen.{Sweet Finales.}Please share your favorite desserts with us. Send them to “Just Desserts”at editors@tasteofhome.com, or mail them to 5925 Country Lane, Greendale WI 53129.For Contributor Guidelines, see page 62.14 TASTE OF HOME \ December & January 2008 tasteofhome.com

MEAL IN MINUTES............Easy & ElegantHoliday baking, gift shopping, after-school activities…they all add up to less time in thekitchen. But it takes only 30 minutes to put this special meal on the table, and wethink your family will love it!Pepper-RubbedRed SnapperPREP/TOTAL TIME: 15 min.........................................Windy ByrdFreeport, Texas........................................“I can prepare this spicy fish in minutes whenguests visit for dinner, and the recipe surecomes in handy when the boys come homewith a great catch.”1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon white pepper1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/8 teaspoon salt4 red snapper fillets (8 ounces each)3 tablespoons butter, meltedIn a small bowl, combine the first seveningredients. Dip fillets in butter, then rubwith spice mixture.In a large nonstick skillet, cook filletsover medium-high heat for 2-4 minutes oneach side or until fish flakes easily with afork. Yield: 4 servings.Prosciutto TortelliniPREP/TOTAL TIME: 20 min.........................................Scott JonesTulsa, Oklahoma........................................“I spruce up frozen, store-bought pasta withpeas, prosciutto and a smooth, cheesy saucefor a speedy, satisfying dish.”1 package (19 ounces) frozencheese tortellini1 tablespoon all-purpose flour1 cup half-and-half cream1/2 cup shredded part-skimmozzarella cheese1/2 cup shredded Parmesan cheese10 thin slices prosciutto, chopped1 package (10 ounces) frozen peas1/4 teaspoon white pepperCook tortellini according to package directions.Meanwhile, in a large skillet, combineflour and cream until smooth; stir in thecheeses. Bring to a boil; cook and stir for 2minutes or until thickened. Reduce heat.Drain tortellini; add to the cheesesauce. Stir in the prosciutto, peas andpepper. Cook for 5 minutes or until heatedthrough. Yield: 4 servings.Frosty AlmondDessertPREP/TOTAL TIME: 10 min.........................................Phyllis SchmalzKansas City, Kansas........................................“Whip up this quick homemade dessertwithout a lot of fuss. It’s yummy.”4 cups vanilla frozen yogurt1 cup ice cubes1/2 cup hot fudge ice cream topping1/4 teaspoon almond extractWhipped topping and baking cocoa,optionalIn a blender, place half of the yogurt, icecubes, fudge topping and extract; coverand process for 1-2 minutes or untilsmooth. Stir if necessary. Pour into chilleddessert glasses.Repeat with remaining yogurt, ice,fudge topping and extract. Garnish withwhipped topping and baking cocoa if desired.Yield: 4 servings.Quick! We want your fast-to-fixrecipes. Visit www.tasteofhome.com, orsee page 62 for Contributor Guidelines.{ }tasteofhome.com TASTE OF HOME / December & January 2008 15

comfort joy..........................ANDGloriousholiday dinnersPrime Rib DinnerSwiss-Almond Floret Bake16 TASTE OF HOME \ December & January 2008 tasteofhome.com

Gather family and friends around the table and enjoy these easy yet elegant meals.The combination of rich entrees and hearty side dishes makes for impressiveplates and many heartwarming holiday memories.Prime Rib DinnerPREP: 15 min.BAKE: 1-3/4 hours + standing........................................Gloria AikenBlackfoot, Idaho........................................“My family loves this roast, which I makeseveral times a year. The vegetables and potatoescook right along with the meat. Leftoversare great for hot beef sandwiches.”10 medium carrots, divided2 celery ribs, finely chopped1 medium onion, finely chopped1 small green pepper, finely chopped4 cups water2 tablespoons browning sauce,divided2 tablespoons garlic powder4 teaspoons seasoned pepper,divided1 tablespoon celery salt1 tablespoon Worcestershire sauce1 boneless beef rib roast (3 to 4pounds)8 medium potatoes, cut into chunksFinely chop two carrots; place in agreased roasting pan. Add celery, onionand green pepper. Combine the water, 1tablespoon browning sauce, garlic powder,3 teaspoons seasoned pepper, celerysalt and Worcestershire sauce; pour overvegetables.Combine the remaining browningsauce and seasoned pepper; brush overroast. Place fat side up over vegetables.Cut remaining carrots into chunks; placecarrots and potatoes around roast.Bake, uncovered, at 350° for 1-3/4 to2-1/4 hours or until meat reaches desireddoneness (for medium-rare, a meat thermometershould read 145°; medium, 160°;well-done, 170°), basting every 30 minutes.Let stand 10-15 minutes before carving.Remove the potatoes and carrots; keepwarm. Skim the fat from pan drippings;strain, discarding chopped vegetables.Serve the roast and vegetables au jus.Yield: 8 servings.Swiss-AlmondFloret BakePREP: 20 min. | BAKE: 20 min.........................................Sandy ChristophersonBradford, Ontario........................................“This wonderful vegetable dish, with a touchof curry, has been served in our home for thepast decade on Thanksgiving and Christmas.Even folks who say they don’t like broccoli orcauliflower enjoy this casserole. It’s one of myfavorites!”3 cups water2 cups fresh cauliflowerets2 cups chopped fresh broccoli2 tablespoons butter2 tablespoons all-purpose flour1-1/4 cups milk1/2 cup shredded Swiss cheese1 tablespoon apricot jam1/4 teaspoon curry powder1/8 teaspoon salt1/8 teaspoon pepperTOPPING:1/2 cup dry bread crumbs1/4 cup sliced almonds, toasted2 tablespoons butter, meltedIn a large saucepan, bring water to a boil.Add cauliflower and broccoli; return to aboil. Cover and cook for 3 minutes. Drainand pat dry.In another large saucepan, melt butter.Stir in flour until smooth; gradually addmilk. Bring to a boil; cook and stir for 2minutes or until thickened. Reduce heat;stir in the cheese, jam, curry, salt and pepper.Cook and stir over low heat untilcheese is melted. Remove from the heat.Place the cauliflower and broccoli in agreased 1-1/2-qt. baking dish. Top withcheese sauce. Combine topping ingredients;sprinkle over sauce. Bake, uncovered,at 350° for 20-25 minutes or untilvegetables are tender. Yield: 4-6 servings.NEVER ENOUGH! Need more impressiveholiday recipes, ready in a snap?Check out www.tasteofhome.com/plus!Onion YorkshirePuddingsPREP: 20 min. | BAKE: 30 min.........................................★ Emily ChaneyBlue Hill, Maine........................................“A cross between traditional Yorkshire puddingand popovers, this easy recipe makes theperfect complement to prime rib. We also likeit with beef stew and steak. Make more thanyou need, because everyone loves them.”1/2 pound yellow onions, thinly sliced1 teaspoon salt, divided1/4 teaspoon pepper2 tablespoons butter3/4 cup plus 2 tablespoonsall-purpose flour2 eggs3/4 cup water3/4 cup milkIn a large skillet, saute the onions, 1/2 teaspoonsalt and pepper in butter until tenderbut not browned. Divide among eight6-oz. ramekins or custard cups.In a large bowl, combine flour and remainingsalt. Combine the eggs, waterand milk; whisk into flour mixture just untilblended.Fill each ramekin with 1/4 cup batter.Bake at 400° for 30-35 minutes or untilpuffed and golden brown. Serve immediately.Yield: 8 servings.more dinners >Onion Yorkshire PuddingsFood for Thought: After dinner, some families suffer from dish-temper.tasteofhome.com TASTE OF HOME / December & January 2008 17

Fennel-Potato Au GratinSpinach ’n’ Sausage Pork LoinSpinach ’n’ SausagePork LoinPREP: 20 min. | BAKE: 2 hours + standing........................................Ed LelandVan Wert, Ohio........................................“Two of our children live relatively close by,and we invite them frequently for an eveningmeal. They seem to enjoy the fact that ‘Dad’has done the cooking. This recipe is one oftheir favorites.”1 package (10 ounces) frozenchopped spinach, thawed andsqueezed dry1 egg, beaten1/2 cup slivered almonds, toasted1/4 cup dry bread crumbs2 tablespoons minced fresh parsley1 tablespoon onion soup mix4 garlic cloves, minced1 teaspoon dried thyme, divided1 teaspoon pepper1/2 pound bulk Italian sausage1 boneless pork loin roast (about 3pounds)1 tablespoon olive oilIn a large bowl, combine 1/2 cup spinach,egg, almonds, bread crumbs, parsley, soupmix, garlic, 1/2 teaspoon thyme and pepper.Crumble sausage over mixture andmix well. (Save the remaining spinach foranother use.)Make a lengthwise slit down the centerof the roast to within 1/2 in. of bottom.Open roast so it lies flat; cover with plasticwrap. Flatten slightly. Spread sausagemixture over meat. Close and tie severaltimes with kitchen string; secure endswith toothpicks. Place fat side up on arack in a shallow roasting pan. Brush withoil; sprinkle with remaining thyme.Bake, uncovered, at 350° for 2 to 2-1/2hours or until a meat thermometer insertedinto roast and sausage mixture reads160°. Let stand for 10-15 minutes. Removestring and toothpicks before slicing. Yield:10 servings.18 TASTE OF HOME \ December & January 2008 tasteofhome.com

Fennel-PotatoAu GratinPREP: 40 min. | BAKE: 1-1/4 hours........................................Karen HaenSturgeon Bay, Wisconsin........................................The tender potato slices in this cozy casserolehave a mild fennel flavor with a hint of nutmeg.Add a creamy sauce and a sprinkling ofParmesan, and you have a homey side dishyour family will ask for again and again.9 cups sliced peeled potatoes2 medium fennel bulbs, sliced1 tablespoon butter2 tablespoons all-purpose flour1-1/4 cups chicken broth1 cup heavy whipping cream1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg3/4 cup shredded Parmesan cheeseIn a greased shallow 3-qt. baking dish, combinethe potatoes and fennel; set aside.In a small saucepan, melt butter. Stir inflour until smooth; gradually add thebroth, cream, salt, pepper and nutmeg.Bring to a boil; cook and stir for 2 minutesor until thickened. Pour over potato mixture;gently toss to coat.Cover and bake at 350° for 1 hour or untilpotatoes are tender. Uncover; sprinkle withParmesan cheese. Bake 15 minutes longeror until cheese is melted. Yield: 12 servings.Ham WellingtonPREP: 45 min. + chillingBAKE: 40 min. + standing........................................Sharon DevereauxSpeedway, Indiana........................................“For over 25 years, I’ve served this beautifulham in a golden crust at holiday dinners. Peoplethink I’m the fanciest cook they ever met…neverknowing how simple it is to prepare.”1-3/4 cups all-purpose flour1-1/2 teaspoons ground mustard1/4 teaspoon salt1/2 pound white cheddar cheese,shredded1/2 cup cold butter, cubed7 tablespoons cold water, divided1 boneless fully cooked ham (3-1/2 to4 pounds)1 egg, beatenIn a food processor, combine the flour,mustard and salt. Add cheese and butter;cover and pulse until mixture resemblescoarse crumbs.The UltimateHoliday Roasting GuideRoasting Beef, Pork and HamPlace meat on a rack in a shallow roasting pan with the fat side up. Insert an oven-safemeat thermometer in the thickest portion of the muscle without touching bone or fat.Or use an instant-read thermometer toward the end of the roasting time. If the roastneeds to cook longer, remove the instant-read thermometer before you return the roastto the oven.Roast without liquid, uncovered, according to the temperature and time given in thechart below or provided in the recipe. Because roasts will continue to cook after beingremoved from the oven, remove the meat when the meat thermometer reads 5-10° belowdesired doneness. Cover with foil and let stand for 10-15 minutes before carving.CUT WEIGHT COOKING TIME (MINUTES/LB.) OVENMEDIUM-RARE: 145º MEDIUM: 160º WELL-DONE: 170º TEMP.Beef Rib Roast 4 to 6 lbs. 22 to 25 25 to 30 30 to 35 350°(2 ribs)6 to 8 lbs. 19 to 22 22 to 28 28 to 33 350°(2 to 4 ribs)Beef Tenderloin 4 to 5 lbs. 50 to 60 60 to 70 70 to 80 425°(minutes total) (minutes total) (minutes total)Beef Boneless 4 to 6 lbs. – 22 to 27 30 325°Rolled Rump RoastBeef Rib Eye Roast 3 to 4 lbs. 25 to 30 30 to 35 35 to 38 350°(small end) 4 to 6 lbs. 20 to 25 25 to 30 30 to 35 350°CUT WEIGHT COOKING TIME OVEN DONENESS(MINUTES PER POUND) TEMP.Pork Loin Roast, 3 to 5 lbs. 20 to 30 350° 160°Bone-InPork Loin Roast, 2 to 4 lbs. 18 to 20 350° 160°BonelessPork Crown Roast 6 to 8 lbs. 20 to 25 350° 160°Pork Tenderloin 1/2 to 1 lb. 20 to 30 425°or 450° 160°(minutes total)Whole Ham, Fully 10 to 14 lbs. 15 to 18 325° 140°Cooked, Bone-InHalf Ham, Fully 5 to 7 lbs. 18 to 25 325° 140°Cooked, Bone-InHam, Fully Cooked, 4 to 6 lbs. 18 to 20 325° 140°BonelessGradually add 6 tablespoons water untila firm ball forms. Transfer to a bowl.Chill for 2 hours or until firm.Let ham stand at room temperature for30 minutes; pat dry with paper towels.Place on a rack in a shallow roasting pan.Bake, uncovered, at 325° for 45 minutes.On a lightly floured surface, roll pastryinto a 17-in. x 12-in. rectangle. Place warmham in the center of pastry.Fold short sides of pastry over ham; foldlong sides over top, trimming edges asneeded. Press seams and edges untilsmooth and sealed.Place seam side down on a greased bakingsheet. In a small bowl, combine eggand remaining water; brush over pastry.Cut decorative cutouts from trimmings ifdesired; arrange on pastry and brush withegg mixture.Bake, uncovered, at 400° for 40-45 minutesor until a meat thermometer reads 140° andpastry is golden brown. Let stand for 10minutes before slicing. Yield: 12-16 servings.tasteofhome.com TASTE OF HOME / December & January 2008 19

comfort joy................................AND20A smooth sip of this delightful holiday beverage sets the mood forrelishing its flavor in other treats. Try this Elegant Eggnog Dessert andother eggnog-inspired recipes shared by TOH readers.

Homemade EggnogPREP: 10 min. | COOK: 25 min. + chilling........................................Colleen SturmaMilwaukee, Wisconsin........................................“For variations of this favorite holiday beverage,I sometimes stir in vanilla or 1-1/2cups of strong coffee.”8 eggs1 cup sugar3 cups milk, divided3 cups heavy whipping cream,divided1 teaspoon ground nutmegIn a large heavy saucepan, whisk eggs andsugar. Gradually add 1 cup milk and 1 cupcream. Cook and stir over low heat until athermometer reads 160°, about 25 minutes.Pour into a large bowl; stir in nutmeg andthe remaining milk and cream. Place bowlin an ice-water bath; stir frequently untilmixture is cool. Cover and refrigerate for atleast 3 hours before serving. Yield: 2 quarts.Eggnog SnickerdoodlesPREP: 1-1/2 hoursBAKE: 10 min. per batch + cooling........................................Bonnie MassiminoBrookeville, Maryland........................................“Eggnog flavor is infused in these yummycookies, even though it’s not an ingredient!”1/2 cup butter, softened1/2 cup shortening2 cups plus 5 tablespoons sugar,divided1 egg1 teaspoon rum extract1/2 cup evaporated milk1/2 cup refrigerated French vanillanondairy creamer5-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1/2 teaspoon ground nutmegICING:1 cup confectioners’ sugar5 to 6 teaspoons refrigerated Frenchvanilla nondairy creamerIn a large mixing bowl, cream the butter,shortening and 2 cups sugar. Beat in eggand extract. Combine milk and creamer;set aside. Combine the flour, salt and bakingsoda. Gradually add to the creamedmixture alternately with the milk mixture.In a small bowl, combine nutmeg andremaining sugar. Shape dough into 1-in.balls; roll in nutmeg mixture.Place 2 in. apart on ungreased bakingsheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Coolfor 2 minutes before removing from pansto wire racks to cool completely.Combine icing ingredients; pipe snowflakedesigns on cookies. Yield: 7-1/2 dozen.................................................................................................EDITOR’S NOTE: The following recipes were testedwith commercially prepared eggnog.................................................................................................Cherry-PecanQuick BreadPREP: 15 min. | BAKE: 45 min. + cooling........................................Dorothy MorrisShelley, Idaho........................................“I’ve made this tender, moist bread forChristmas for the past 20 years. Mini loaves,baked in smaller pans, are great gifts.”2-1/2 cups all-purpose flour3/4 cup sugar3 teaspoons baking powder3/4 teaspoon ground nutmeg2 eggs1-1/4 cups eggnog6 tablespoons butter, melted1 teaspoon vanilla extract1/2 cup chopped pecans1/2 cup chopped red candied cherriesIn a large bowl, combine the flour, sugar,baking powder and nutmeg. In a smallbowl, beat the eggs, eggnog, butter andvanilla. Stir into dry ingredients just untilmoistened. Fold in pecans and cherries.Transfer to a greased 9-in. x 5-in. x 3-in.loaf pan. Bake at 350° for 45-50 minutes oruntil a toothpick inserted near the centercomes out clean. Cool 10 minutes; removefrom pan to a wire rack. Yield: 1 loaf.Eggnog Cream PiesPREP: 5 min. + chilling........................................Anna LongModesto, California........................................“I created this recipe for my brother, who justhappens to love eggnog. He was delighted, tosay the least, when he tasted this sweet treat.”2 unbaked pastry shells (9 inches)4 ounces cream cheese, softened1/2 cup confectioners’ sugar1 teaspoon ground allspice1 teaspoon ground nutmeg2 cartons (one 8 ounces,one 12 ounces) frozen whippedtopping, thawed, divided3-3/4 cups cold eggnog3 packages (3.4 ounces each) instantcheesecake or vanilla pudding mixAdditional ground nutmegLine unpricked pastry shells with a doublethickness of heavy-duty foil. Bake at450° for 8 minutes. Remove foil; bake 5minutes longer. Cool on wire racks.In a small mixing bowl, beat the creamcheese, confectioners’ sugar, allspice andnutmeg until smooth. Fold in the 8-oz. cartonof whipped topping. Spoon into crusts.In a large bowl, whisk eggnog and puddingmixes for 2 minutes. Let stand for 2minutes or until soft-set. Spread overcream cheese layer. Top with remainingwhipped topping; sprinkle with additionalnutmeg. Cover and refrigerate for 8 hoursor overnight. Yield: 2 pies (8 servings each).Elegant Eggnog DessertPREP: 30 min. + chilling........................................Lisa ScanioTampa, Florida........................................“This impressive dessert is so popular that Ihave to make it for our family and my inlawsevery year!”1 can (13-1/2 ounces) Pirouettecookies, divided1/2 cup graham cracker crumbs1/4 cup butter, melted2 packages (8 ounces each) creamcheese, softened2 cups cold eggnog2 cups cold milk2 packages (3.4 ounces each) instantvanilla pudding mix1/2 teaspoon rum extract1/8 teaspoon ground nutmeg1 cup heavy whipping cream,whippedCut 20 cookies into three 2-in. sections; setaside. Crush remaining cookies. In a smallbowl, combine the cookie crumbs, crackercrumbs and butter; press onto the bottomof a greased 9-in. springform pan.In a large mixing bowl, beat the creamcheese until smooth. Beat in the eggnog,milk, pudding mixes, extract and nutmeguntil smooth. Fold in whipped cream.Spoon over crust. Cover and refrigeratefor 4 hours or overnight.Just before serving, remove sides ofpan. Arrange reserved cookies arounddessert and press gently into sides. Refrigerateleftovers. Yield: 12 servings.Don’t miss out on EggnogCheesecake at www.tasteofhome.com/plus.Food for Thought: You’ll be happier if you give people a bit of your heart rather than a piece of your mind.go to tasteofhome.com/plus for a photo of the recipeTASTE OF HOME / December & January 2008 21

comfort joy..........................ANDcoldmornıng“ Our housebecame a homeas soon as wespotted Momin the kitchen.”Story byVicki HollowayJoelton, TennesseeRecall YourMom’s Best?If we feature your mom’smeal, you’ll earn $75. Sendat least four recipes withbackground information.See Contributor Guidelineson page 62 or on our Website to find out more.warm heartsWhen my sisters and I weregrowing up, in Emporium,Pennsylvania, the heartbeat ofour home was the kitchen. Ourmother, Marie Caldwell LaBrozzi,was the heart.After school, we’d bound into the house withthe cry, “Where’s Mom?” Our house became ahome as soon as we spotted Mom in thekitchen. We spent hours there, gathered for ameal, a game or a serious talk.Mom (above left) always made my sisters—Cathy, Lori and Sister Judith—and me feel special.She’d create little “surprises” for us thatshe set out on the kitchen table at breakfast—a crocheted angel, a pair of handmade mittens.We chose the following breakfast menu(recipes on page 35) as our mom’s best mealnot just because of those little gifts, but becauseit was one of the times we’d have Mom to ourselves.Of course, the food was fantastic, too.Best BreakfastThe centerpiece of the meal is Mom’s cheesyEgg Scramble. It’s colorful and comforting,plus it makes a big batch…enough for seconds!Her braided Cinnamon-Pecan Coffee Cakessmell so good while baking that you’ll want aslice as soon as they come out of the oven.Broiled Grapefruit dresses up a meal, so it’sperfect for holiday guests. And my mom’sHot Cocoa, with a hint of almond and vanilla,hits the spot on a chilly morning. She’d alsomake her cocoa and raised doughnuts foreveryone to enjoy after a sled ride down ourmile-long driveway.Back when Mom cooked for us, there wereMOM’S BEST MEAL............Her mom cooked up warm, comforting breakfasts servedwith little surprises and a big helping of love.no boxed mixes. She made everything fromscratch…even tomato juice and root beer. Wealways had a garden and canned peaches,tomatoes, beans, pepper relish and jellies. Weall pitched in, even Dad, when he wasn’t working.Our father, Tim, was a truck driver, so hewas on the road Monday through Friday.Fun GatheringsDad loved bringing guests home on weekends,and we girls often brought friends home, too.So it seemed like there was always a party, especiallywhen our aunt and uncle visited.Guests would come by to dance to my uncle’saccordion playing. Dad would cook chicken onhis homemade outdoor rotisserie, while Momprepared side dishes. What fun we had!Once all of us girls were in school, Momstarted working at a factory, but she stillcooked from scratch for us every night.I work for a federal judge in Nashville, andmy husband, Rick, is a retired electrician. Wehave one daughter, Karla, and a grandson,Kristopher. Since I still work, Rick takes careof our garden and cooks dinner. He even helpswith the canning.Although Mom doesn’t cook as often as sheused to (we recently celebrated her 80th birthday),she still bakes bread and pies. Manyloaves of her raisin bread (you can find thisrecipe on page 39) go to friends and relatives.Mom has six grandchildren and five greatgrandchildren,and whenever they visit, shehas her special cinnamon-raisin rolls ready.I hope you’ll try her delicious and heartybreakfast menu…it brings back special memoriesof my very special mom.22 TASTE OF HOME \ December & January 2008 tasteofhome.com

Warm up winter morningswith Marie’s Egg Scramble,Cinnamon-Pecan CoffeeCakes, Broiled Grapefruitand Hot Cocoa.Recipescan befound onpage 35tasteofhome.com TASTE OF HOME / December & January 2008 23

Leek Soup withBrie ToastsPREP: 15 min. | COOK: 25 min....................................★ Marie HattrupThe Dalles, Oregon...................................If you’re searching for something specialto serve during the holidays, look nofurther. This velvety leek soup is accentedwith tarragon, and the toasted breadtopped with Brie is the crowning touch.6 medium leeks (white portiononly), thinly sliced1/2 pound sliced fresh mushrooms1 garlic clove, minced1/2 teaspoon dried tarragon1/4 teaspoon white pepper2 tablespoons plus 6 teaspoonsbutter, softened, divided7-1/2 teaspoons all-purpose flour4 cups chicken broth1/2 cup heavy whipping cream12 slices French bread or bread ofyour choice (1/2 inch thick)1 round (8 ounces) Brie cheese,cut into 1/4-inch slicesIn a Dutch oven, saute the leeks, mushrooms,garlic, tarragon and pepper in 2 tablespoonsbutter for 8-10 minutes or until vegetables aretender. Stir in flour until blended; graduallyadd broth and cream. Bring to a boil; cook andstir for 2 minutes or until thickened.Lightly toast bread on a baking sheet.Spread one side of each slice with 1/2 teaspoonbutter. Place Brie on buttered side of toasts.Broil 3-4 in. from the heat for 1-2 minutes or untilcheese is melted. Ladle soup into six 8-oz.bowls; place two toasts in each bowl. Yield: 6servings.GOTTA TRY IT!............24 TASTE OF HOME \ December & January 2008 tasteofhome.com

CLIP &KEEPturkeylet’s talkAfter receiving more than 1,000 recipes for our “Let’s Talk Turkey” contest, our judges awarded the Grand Prizeof $500 to Robyn Hardisty of Lakewood, California for her Next Day Turkey Primavera. This pretty pasta dishpairs shredded turkey with bright, tender veggies and a creamy sauce.Colorful Turkey Salad Cups was awarded the second-place prize. Janice Elder of Charlotte, North Carolina willenjoy dinner for four at the restaurant of her choice. Ten runners-up each received our Contest Winning AnnualRecipes 2007 cookbook.You’ll find all 12 winning turkey recipes in the Clip & Keep recipe card section beginning on page 27, alongwith 20 more appetizing recipes from our readers and field editors.tasteofhome.com TASTE OF HOME / December & January 2008 25

CONTEST WINNER............primo primaveraToo much turkey turned out to be a plus forRobyn Hardisty of Lakewood, California.Thanksgiving leftovers prompted her to createNext Day Turkey Primavera…and nowshe’s $500 richer!“I began making the original recipe, whichuses ham, several years ago,” says Robyn,Grand Prize winner in our “Let’s TalkTurkey” contest. “Last year, I had plenty ofThanksgiving leftovers, so I adapted the hamrecipe, using turkey and a packaged Italiandressing mix. I like the recipe because it’seasy to change the vegetables to whateveryour family prefers. Plus, the sauce is a snapto make.”Robyn’s family—husband Tom and theirchildren, Kara, 14, and John, 5—enjoys thisdish so much that she serves it every otherweek. “Sometimes I make it with turkey,sometimes with ham and sometimes justwith vegetables,” she notes. “It’s a nutritiousmeal no matter how you make it. Even theleftovers are delicious.”Robyn’s primavera isn’t the only recipe sherelies on to use up the holiday bird. “My familyadores my Monterey Turkey a la King,made with Monterey Jack cheese and servedover chow mein noodles.”Loves to EntertainIn addition to hosting holiday dinners for upto 20 people, Robyn and Tom throw a pre-Christmas potluck for all of their neighbors.“It’s so much fun, and we have tons of greatfood and plenty of eggnog,” she says.” We alsohost an open house for friends and coworkers.”Tom is a recording engineer and accomplisheddrummer; Robyn is an editor forHappy Housewives Club, a homemakingWeb site. She says Taste of Home inspiredher to cook. “I didn’t have any success in thekitchen until I became a new mother, in1993,” says Robyn, who now makes everythingfrom scratch. “My mom got me a subscriptionto Taste of Home. Every time I’dmake something from the magazine, I’d getrave reviews. And look at me now!”WIN CASH! Turn to page 43 to learn how you can enter Taste of Home’s nextnational recipe contest…and get your chance at our $500 Grand Prize!Stock Up!Thrifty cooks know how to useevery inch of the holidaybird…and use it deliciously. Sodon’t discard the turkey bonesuntil you’ve made stock.Homemade stock can add flavorto any recipe that calls forchicken broth, including Minestronewith Turkey, a runner-upin our contest, on page 29.In addition to her tasty minestronesoup, Angela Goodmanof Kaneohe, Hawaii shared herrecipe for Homemade TurkeyStock with us. “The stockmakes 3-1/2 quarts, so if youhave any left over, you canfreeze the extra for anothertime,” she notes.For a copy of the recipe, visitwww.tasteofhome.com/plus.Since it’s justthe two of us,I make turkeystock and freezeit in 2-cupcontainers forsmall batches ofsoup or gravy.–Rita WillisKENT, WASHINGTON26 TASTE OF HOME \ December & January 2008 tasteofhome.com

SecondplaceColorfulTurkey SaladCups=PREP/TOTAL TIME: 30 min................................Janice ElderCharlotte, North Carolina...............................Here’s a recipe that’s perfect for any season,not just for a post-holiday meal.It uses cooked turkey and cranberrysauce in a light and interesting way.Guests love putting their own saladstogether.Grand prizeNext DayTurkeyPrimavera=PREP/TOTAL TIME: 30 min................................Robyn HardistyLakewood, California...............................I make this recipe often around theholidays. It’s a wonderful way to useleftover turkey without feeling likeit’s a “repeat” meal. I love pasta,and the creamy sauce is so easyto prepare.ButternutTurkey Bake=PREP: 70 min. | BAKE: 25 min................................Mary Ann DellPhoenixville, Pennsylvania...............................Butternut squash adds sweetness to thiscomforting casserole. You can use leftoverturkey and even replace thecroutons with leftover stuffing, if youwish. It’s sure to satisfy.Crescent-Topped TurkeyAmandine=PREP: 20 min. | BAKE: 30 min................................Becky LarsonMallard, Iowa...............................This tasty main dish is loaded withturkey flavor and a nice crunch fromcelery and water chestnuts. Toppedwith a crescent roll crust and asprinkling of almonds and cheese,it’s bound to become a favorite.“LET’S TALK TURKEY” CONTEST WINNERStasteofhome.com TASTE OF HOME / December & January 2008 27

.....Butternut Turkey Bake1 medium butternut squash(about 2-1/2 pounds)3/4 cup finely chopped onion2 tablespoons butter2 cups seasoned saladcroutons1/2 teaspoon salt1/2 teaspoon poultryseasoning1/2 teaspoon pepper2 cups cubed cooked turkey1 cup chicken broth1/2 cup shredded cheddarcheeseCut squash in half; discard seeds. Place cut sidedown in a 15-in. x 10-in. x 1-in. baking pan; add 1/2in. of hot water. Bake, uncovered, at 350° for 45minutes.Drain water from pan; turn squash cut side up.Bake 10-15 minutes longer or until tender. Scoopout pulp; mash and set aside.In a large skillet, saute onion in butter until tender.Stir in the croutons, salt, poultry seasoningand pepper. Cook 2-3 minutes longer or until croutonsare toasted. Stir in the squash, turkey andbroth; heat through.Transfer to a greased 1-1/2-qt. baking dish. Bake,uncovered, at 350° for 20 minutes. Sprinkle withcheese. Bake 5-10 minutes longer or until edgesare bubbly and cheese is melted. Yield: 4 servings..Next Day Turkey Primavera1 cup uncooked pennepasta8 fresh asparagus spears,trimmed and cut into1-inch pieces2/3 cup julienned carrot3 tablespoons butter4 large fresh mushrooms,sliced1/2 cup chopped yellowsummer squash1/2 cup chopped zucchini1-1/2 cups shredded cookedturkey1 medium tomato, chopped1 envelope Italian saladdressing mix1 cup heavy whipping cream1/4 cup grated Parmesan cheeseTASTEOFHOMEDecember & January 2008Cook pasta according to package directions.Meanwhile, in a large skillet, saute asparagus andcarrot in butter for 3 minutes. Add the mushrooms,yellow squash and zucchini; saute untilcrisp-tender.Stir in the turkey, tomato, dressing mix andcream. Bring to a boil; cook and stir for 2 minutes.Drain pasta; add to vegetable mixture and tossto combine. Sprinkle with Parmesan cheese andtoss again. Yield: 4 servings.TASTEOFHOMEDecember & January 2008.Crescent-Topped Turkey Amandine3 cups cubed cooked turkey1 can (10-3/4 ounces)condensed cream ofmushroom soup,undiluted1 can (8 ounces) slicedwater chestnuts, drained2/3 cup mayonnaise1/2 cup chopped celery1/2 cup chopped onion1 tube (4 ounces)refrigerated crescent rolls2/3 cup shredded Swisscheese1/2 cup sliced almonds1/4 cup butter, meltedIn a large saucepan, combine the first six ingredients;heat through. Transfer to a greased 2-qt. bakingdish. Unroll crescent dough and place over turkeymixture.In a small bowl, combine the cheese, almonds andbutter. Spoon over dough. Bake, uncovered, at 375°for 30-35 minutes or until crust is golden brown andfilling is bubbly. Yield: 4 servings..Colorful Turkey Salad Cups1/2 cup jellied cranberrysauce2 tablespoons orangemarmalade2 tablespoons hoisin sauce1/2 teaspoon crushed redpepper flakes3 cups cubed cooked turkey1 small sweet red pepper,chopped1 small sweet onion,chopped1/2 cup chopped seededpeeled cucumber1 medium mango, peeledand chopped1 medium avocado, peeledand choppedTASTE OF HOMEDecember & January 20081/4 cup chopped pecans, toasted2 tablespoons finely chopped candiedor crystallized ginger12 Bibb lettuce leaves1/2 cup fresh mint leaves, thinly sliced1/2 cup fresh basil leaves, thinly slicedIn a small saucepan, combine the cranberry sauce,marmalade, hoisin sauce and pepper flakes. Cookover medium heat for 2-3 minutes or until blended,stirring occasionally. Cool.In a large bowl, combine the turkey, red pepper,onion, cucumber, mango, avocado, pecans, gingerand cranberry mixture. Spoon onto lettuce leaves;sprinkle with herbs. Refrigerate until serving.Yield: 6 servings.TASTEOFHOMEDecember & January 200828 TASTE OF HOME \ December & January 2008 tasteofhome.com

Minestronewith Turkey=PREP/TOTAL TIME: 30 min................................Angela GoodmanKaneohe, Hawaii...............................I remember my mom making this soup;now I make it as often as I can. It’s agood way to use up leftover vegetables.Sometimes I add a can of rinsed anddrained kidney or garbanzo beans.Turkey Potpies=PREP: 40 min. | BAKE: 40 min. + standing...............................Laurie JensenCadillac, Michigan...............................With their golden brown crust andscrumptious filling, these comfortingpotpies will warm you down to yourtoes. Because the recipe makes two,you can eat one now and freeze theother for later. They bake andcut beautifully.FavoriteTurkey Salad=PREP/TOTAL TIME: 20 min................................★ Trisha KruseEagle, Idaho...............................This fresh-tasting salad is such a treat! Iespecially like to serve it in the summerwhen it’s too hot to cook. You can alsouse it as a sandwich filling or stuffedinto pita bread.Tastes LikeThanksgivingCasserole=PREP: 30 min. | BAKE: 30 min................................Mary Lou TimpsonCentennial Park, Arizona...............................This hearty, rich-tasting main dish issure to be a hit with your family. It’s adelicious way to use up Thanksgivingturkey, and you can substitute5-1/2 cups leftover mashedpotatoes for the six potatoes.“LET’S TALK TURKEY” CONTEST WINNERStasteofhome.com TASTE OF HOME / December & January 2008 29

.....2 medium potatoes, peeledand cut into 1-inch pieces3 medium carrots, cut into1-inch slices1 medium onion, chopped1 celery rib, diced2 tablespoons butter1 tablespoon olive oil6 tablespoons all-purposeflour3 cups chicken broth4 cups cubed cooked turkey2/3 cup frozen peas1/2 cup plus 1 tablespoonheavy whipping cream,divided1 tablespoon minced freshparsley1 teaspoon garlic salt.Turkey PotpiesMinestrone with Turkey1 medium onion, chopped1 medium carrot, sliced1 celery rib, sliced1 garlic clove, minced1 tablespoon olive oil4 cups chicken broth orhomemade turkey stock1 can (14-1/2 ounces) dicedtomatoes, undrained2/3 cup each frozen peas,corn and cut green beans,thawed1/2 cup uncooked elbowmacaroni1 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon pepper1 package (15 ounces) refrigerated pie pastry1 eggIn a Dutch oven, saute the potatoes, carrots, onion andcelery in butter and oil until tender. Stir in flour untilblended; gradually add broth. Bring to a boil; cook andstir for 2 minutes or until thickened. Stir in the turkey,peas, 1/2 cup cream, parsley, garlic salt and pepper.Spoon into two ungreased 9-in. pie plates. Roll out pastryto fit top of each pie; place over filling. Trim, seal andflute edges. Cut out a decorative center or cut slits in pastry.In a small bowl, whisk egg and remaining cream;brush over dough.Cover and freeze one potpie for up to 3 months. Bakethe remaining potpie at 375° for 40-45 minutes or untilgolden brown. Let stand for 10 minutes before cutting.To use frozen potpie: Remove from the freezer 30 minutesbefore baking. Cover edges of crust loosely with foil;place on a baking sheet. Bake at 425° for 30 minutes. Reduceheat to 350°; remove foil. Bake 55-60 minutes longeror until golden brown. Yield: 2 pies (6 servings each).1/4 teaspoon dried oregano1/4 teaspoon pepper1 bay leaf1 cup cubed cooked turkey1 small zucchini, halved lengthwise andcut into 1/4-inch slices1/4 cup grated Parmesan cheese, optionalIn a Dutch oven, saute the onion, carrot, celery andgarlic in oil until tender. Add the broth, vegetables,macaroni and seasonings.Bring to a boil. Reduce heat; simmer, uncovered,for 5 minutes. Add turkey and zucchini; cook untilzucchini is crisp-tender. Discard bay leaf. Serve withParmesan cheese if desired. Yield: 6 servings (2quarts).TASTEOFHOMEDecember & January 2008.Tastes Like Thanksgiving Casserole6 medium potatoes, peeledand cut into chunks1-1/4 cups chopped celery3/4 cup chopped onion1/2 cup butter, cubed6 cups unseasoned stuffingcubes1 teaspoon poultryseasoning1/4 teaspoon rubbed sage1 cup chicken broth4 cups cubed cooked turkey2 cans (10-3/4 ounces each)condensed cream ofchicken soup, undiluted1 teaspoon garlic powder3/4 cup sour cream, divided.Favorite Turkey Salad1 can (8 ounces)unsweetened pineapplechunks2 cups cubed cooked turkey1 medium apple, thinlysliced1 cup seedless red or greengrapes, halved1 celery rib, thinly sliced4 green onions, thinly sliced1/3 cup chopped walnuts,toasted3/4 cup mayonnaise1 tablespoon brown sugar1 teaspoon curry powder4 ounces cream cheese, softened1/2 teaspoon pepper1/4 teaspoon salt1-1/2 cups (6 ounces) shredded cheddar cheesePlace potatoes in a Dutch oven and cover with water.Bring to a boil. Reduce heat; cover and cook for 15-20minutes or until tender.Meanwhile, in a large skillet, saute celery and onionin butter until tender. Remove from the heat. In a largebowl, combine the stuffing cubes, poultry seasoningand sage. Stir in broth and celery mixture. Transfer to agreased 13-in. x 9-in. x 2-in. baking dish.In another large bowl, combine the turkey, soup, garlicpowder and 1/4 cup sour cream; spoon over stuffingmixture. Drain potatoes; mash in a large mixing bowl.Beat in the cream cheese, pepper, salt and remainingsour cream; spread over turkey mixture.Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.1/2 teaspoon salt16 radicchio or other lettuce leaves1/4 cup flaked coconut, toastedDrain pineapple, reserving 2 tablespoons juice (saveremaining juice for another use). In a large bowl,combine the pineapple, turkey, apple, grapes, celery,onions and walnuts.In a small bowl, combine the mayonnaise, brownsugar, curry, salt and reserved pineapple juice. Foldinto turkey mixture. Spoon onto lettuce leaves;sprinkle with coconut. Serve immediately. Yield: 8servings.TASTEOFHOMEDecember & January 200830 TASTE OF HOME \ December & January 2008 tasteofhome.com

SouthwesternTurkey Soup=PREP: 20 min. | COOK: 30 min................................Brenda KruseAmes, Iowa...............................This spicy soup is loaded with turkey,beans, corn and tomatoes. We like itreally hot, so we tend to use all 3tablespoons of jalapenos...and thensome. It’s so good on a wintryMidwestern day.TurkeyMuffuletta=PREP: 30 min. + chilling...............................Gilda LesterWilmington, North Carolina...............................You have to resist the temptation to eatthis multilayered sandwich right away.It needs to “rest” at least 30 minutesin the refrigerator to allow the flavorsto meld…but it’s worth the wait.TurkeyEnchiladas=PREP: 40 min. | BAKE: 40 min................................Beverly MatthewsPasco, Washington...............................My family likes these enchiladas somuch that they request a turkey dinnerseveral times a year just so I’ll use theleftovers to make this recipe. I usuallydouble it because I feed three growingboys—two teenagers and myhusband!TurkeyTossed Salad=PREP/TOTAL TIME: 25 min................................Kristy DillsFlintstone, Georgia...............................I played around with my best friend’schicken salad recipe until I had one thatwas perfect for Thanksgiving leftovers.This salad is light and refreshing—theperfect antidote for heavy holidayeating.✓ THIS RECIPE INCLUDESNUTRITION FACTS.“LET’S TALK TURKEY” CONTEST WINNERStasteofhome.com TASTE OF HOME / December & January 2008 31

.....1 loaf (1 pound) Italian bread1/3 cup olive oil3 tablespoons balsamicvinegar1 tablespoon minced freshbasil or 1 teaspoon driedbasil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon crushed redpepper flakes3/4 pound sliced deli turkey6 ounces provolone cheese,thinly sliced1 jar (7 ounces) roastedsweet red peppers,drained and sliced.Turkey MuffulettaSouthwestern Turkey Soup1 medium onion, chopped1 tablespoon olive oil1 can (14-1/2 ounces)chicken broth2 to 3 tablespoons dicedjalapeno pepper3 teaspoons ground cumin1-1/2 teaspoons chili powder1/4 teaspoon salt1/4 teaspoon cayenne pepper3 cups cubed cooked turkey1 can (15 ounces) blackbeans, rinsed and drained1 can (10 ounces) dicedtomatoes and greenchilies, undrained1/2 cup sliced pimiento-stuffed olives1 large tomato, sliced3 tablespoons shredded Romano cheese1 tablespoon minced fresh oregano or 1teaspoon dried oregano1/4 teaspoon pepperCut bread in half lengthwise; carefully hollow outtop and bottom, leaving a 1-in. shell (discard removedbread or save for another use).In a small bowl, combine the oil, vinegar, basil,garlic, salt and pepper flakes; brush over cut sides ofbread. In the bottom bread shell, layer the turkey,provolone cheese, red peppers, olives and tomato.Sprinkle with Romano cheese, oregano and pepper.Replace bread top.Wrap in plastic wrap; refrigerate for 30 minutes.Cut into slices. Yield: 6 servings.TASTEOFHOMEDecember & January 20081-1/2 cups frozen cornSour cream, coarsely crushed tortilla chips,shredded cheddar cheese and sliced ripeolives, optionalIn a large saucepan, saute onion in oil until tender.Stir in the broth, jalapeno, cumin, chili powder, saltand cayenne. Add the turkey, beans, tomatoes andcorn.Bring to a boil. Reduce heat; cover and simmer for20-30 minutes or until heated through. Garnish withsour cream, tortilla chips, cheese and olives if desired.Yield: 7 servings.EDITOR’S NOTE: When cutting or seeding hot peppers, use rubberor plastic gloves to protect your hands. Avoid touching your face.TASTEOFHOMEDecember & January 2008.Turkey Tossed Salad1 snack-size cup (4 ounces)mandarin oranges1 package (10 ounces)ready-to-serve saladgreens4 cups shredded cookedturkey1 cup (4 ounces) crumbledblue cheese1/2 cup sliced almonds1/2 cup dried cranberries1/4 cup chopped celery1/4 cup chopped red onion1/4 cup orange juice2 tablespoons sugar2 tablespoons olive oil2 tablespoons cider vinegarDash salt and pepper.Turkey Enchiladas3 cups cubed cooked turkey1 cup chicken broth1 cup cooked long grain rice2 plum tomatoes, chopped1 medium onion, chopped1/2 cup canned choppedgreen chilies1/2 cup sour cream1/4 cup sliced ripe olives1/4 cup minced fresh cilantro1 teaspoon ground cumin8 flour tortillas (10 inches)1 can (28 ounces) greenenchilada sauce, dividedDrain oranges, reserving syrup. In a large bowl, combinethe oranges, salad greens, turkey, blue cheese,almonds, cranberries, celery and onion.In a jar with a tight-fitting lid, combine the remainingingredients. Add the reserved syrup andshake well. Drizzle over salad and toss to coat. Serveimmediately. Yield: 12 servings.NUTRITION FACTS: 1-1/2 cups equals 199 calories, 10 g fat (3 g saturatedfat), 44 mg cholesterol, 211 mg sodium, 11 g carbohydrate,1 g fiber, 17 g protein. DIABETIC EXCHANGES: 2 very lean meat, 2fat, 1 vegetable.2 cups (8 ounces) shredded Mexicancheese blend, dividedTASTE OF HOMEDecember & January 2008In a large saucepan, combine the first 10 ingredients.Bring to a boil. Reduce heat; simmer, uncovered, for20 minutes. Remove from the heat.Place 1/2 cup turkey mixture down the center ofeach tortilla; top each with 1 teaspoon enchiladasauce and 1 tablespoon cheese. Roll up and placeseam side down in a greased 13-in. x 9-in. x 2-in. bakingdish. Pour remaining enchilada sauce over top;sprinkle with remaining cheese.Cover and bake at 350° for 30 minutes. Uncover;bake 8-10 minutes longer or until bubbly. Yield: 8servings.TASTEOFHOMEDecember & January 200832 TASTE OF HOME \ December & January 2008 tasteofhome.com

ChickenCordon Bleu=PREP: 20 min. | BAKE: 40 min................................★ Merle DyckElkford, British Columbia...............................For Christmas dinner or any specialoccasion, these attractive chicken rollsare my favorite entree. A ham-and-Swiss cheese filling dresses them up,and everyone enjoys the crispy,golden brown coating.Mixed BeanSalad=PREP: 15 min. + chilling...............................★ Merle DyckElkford, British Columbia...............................Making this colorful salad a day aheadgives the flavors time to blend. We loveits tangy-sweet dressing.Sweet MilkDinner Rolls=PREP: 20 min. + risingBAKE: 35 min................................★ Merle DyckElkford, British Columbia...............................A hint of sweetness in these tender bunsbrings many compliments. Servedwarm with butter or jam, they’re abig hit at any meal. They reheatnicely, too.LemonMeringue Pie=PREP: 35 min.BAKE: 15 min. + chilling...............................★ Merle DyckElkford, British Columbia...............................The recipe for this yummy lemon piecomes from my mother. It’s a lovely,special dessert that feels like “home.”EDITOR’S FAVORITE MEAL (P. 46)tasteofhome.com TASTE OF HOME / December & January 2008 33

.....Mixed Bean Salad1/2 cup sugar1/3 cup cider vinegar1/3 cup vegetable oil1/2 teaspoon salt1/8 teaspoon pepper1 can (16 ounces) kidneybeans, rinsed and drained1 can (14-1/2 ounces) cutwax beans, drained1 can (14-1/2 ounces) cutgreen beans, drained3 celery ribs, sliced1/2 medium green pepper,chopped1/4 cup chopped onionIn a small saucepan, combine the sugar, vinegar, oil,salt and pepper. Cook and stir over medium heat untilsugar is dissolved. Remove from the heat; coolslightly.In a large salad bowl, combine the remaining ingredients.Drizzle with dressing; toss to coat. Coverand refrigerate overnight. Serve with a slottedspoon. Yield: 8 servings.TASTEOFHOMEDecember & January 2008.Chicken Cordon Bleu8 boneless skinless chickenbreast halves (8 ounceseach)8 thinslicesdeliham8 slices Swiss cheese2 eggs1 cup milk2 cups crushed cornflakes1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepperFlatten chicken to 1/4-in. thickness. Top each with aslice of ham and cheese. Roll up and tuck in ends; securewith toothpicks.In a small bowl, whisk eggs and milk. In anotherbowl, combine cornflakes and seasonings. Dip chickenin egg mixture, then roll in crumbs.Place on a greased baking sheet. Bake at 350° for40-45 minutes or until chicken juices run clear.Discard toothpicks before serving. Yield: 8 servings.TASTEOFHOMEDecember & January 2008.Lemon Meringue Pie1/2 cup sugar1/4 cup cornstarchPinch salt2 cups cold water2 egg yolks, beaten3 tablespoons lemon juice1 teaspoon grated lemonpeel1 teaspoon butterMERINGUE:3 egg whites1/8 teaspoon cream of tartar6 tablespoons sugarPastry for single-crust pie(9 inches), bakedIn a large saucepan, combine the sugar, cornstarchand salt. Stir in water until smooth. Cook and stir overmedium heat until thickened and bubbly, about 2minutes. Reduce heat; cook and stir 2 minutes longer.Remove from the heat. Gradually stir 1 cup hot fillinginto egg yolks; return all to the pan. Bring to agentle boil; cook and stir for 2 minutes. Remove fromthe heat. Gently stir in lemon juice, peel and butteruntil butter is melted. Set aside and keep warm.For meringue, in a small mixing bowl, beat eggwhites and cream of tartar on medium speed untilsoft peaks form. Gradually beat in sugar, 1 tablespoonat a time, on high until stiff glossy peaks formand sugar is dissolved.Pour filling into crust. Spread meringue over hotfilling, sealing edges to crust. Bake at 350° for 15 minutesor until meringue is golden brown. Cool on awire rack for 1 hour; refrigerate for at least 3 hoursbefore serving. Yield: 8 servings..Sweet Milk Dinner Rolls1 package (1/4 ounce) activedry yeast2 cups warm milk (110°to 115°)1/2 cup sugar2 tablespoons butter, melted1 teaspoon salt4 to 5 cups all-purpose flourIn a large mixing bowl, dissolve yeast in warm milk.Add sugar, butter, salt and 3 cups flour; beat untilsmooth. Add enough remaining flour to form a softdough.Turn onto a floured surface; knead until smoothand elastic, about 6-8 minutes. Place in a greasedbowl, turning once to grease top. Cover and let risein a warm place until doubled, about 1 hour.Punch dough down. Turn onto a floured surface;divide into 16 pieces. Shape each into a ball. Place 2in. apart on greased baking sheets. Cover and let riseuntil doubled, about 30 minutes.Bake at 350° for 35-40 minutes or until goldenbrown. Remove from pans to wire racks. Servewarm. Yield: 16 rolls.TASTEOFHOMEDecember & January 200834 TASTE OF HOME \ December & January 2008 tasteofhome.com

BroiledGrapefruit=PREP/TOTAL TIME: 25 min................................Vicki HollowayJoelton, Tennessee...............................This easy-to-prepare dish lends eyecatchingappeal to a winter breakfastor brunch. Brown sugar sweetens thetart fruit, and the sugared grapesadd a pretty accent.Egg Scramble=PREP: 15 min. | COOK: 20 min................................Vicki HollowayJoelton, Tennessee...............................Perfect for a special-occasion breakfastor holiday brunch, this easy egg scrambleis warm and hearty, with potatoes,ham, cheese and sweet red and greenpeppers. Try it for a casual supper,too.Cinnamon-Pecan CoffeeCakes=PREP: 30 min. + risingBAKE: 25 min. + cooling...............................Vicki HollowayJoelton, Tennessee...............................With their cinnamon swirls, theselovely braids taste and smell as goodas they look! For a holiday touch,top the icing with pecans andcandied cherries.Hot Cocoa=PREP/TOTAL TIME: 15 min................................Vicki HollowayJoelton, Tennessee...............................Treat your family to this comforting,homemade cocoa as you decorate thetree or open holiday gifts. Vanilla andalmond extracts make it taste evenmore special.MOM’S BEST MEAL (P. 22)tasteofhome.com TASTE OF HOME / December & January 2008 35

.....Egg Scramble1-1/2 cups diced peeled potatoes1/2 cup chopped sweet redpepper1/2 cup chopped green pepper1/2 cup chopped onion2 teaspoons vegetable oil,divided2 cups cubed fully cookedham16 eggs2/3 cup sour cream1/2 cup milk1 teaspoon onion salt1/2 teaspoon garlic salt1/4 teaspoon pepper2 cups (8 ounces) shreddedcheddar cheese, divided.Broiled Grapefruit5 medium pink grapefruit1/4 cup packed brown sugar2 tablespoons plus 1/4 cupsugar, divided2 tablespoons butter,meltedSeedless red and green grapeclustersPlace potatoes in a small saucepan and cover withwater. Bring to a boil. Reduce heat; cover and simmerfor 10-15 minutes or until tender. Drain.In a large skillet, saute half of the peppers andonion in 1 teaspoon oil until tender. Add half of theham and potatoes; saute 2-3 minutes longer.Meanwhile, in a blender, combine the eggs, sourcream, milk, onion salt, garlic salt and pepper. Coverand process until smooth. Pour half over vegetablemixture; cook and stir over medium heat until eggsare completely set. Sprinkle with 1 cup cheese. Repeatwith remaining ingredients. Yield: 10 servings.TASTEOFHOMEDecember & January 2008Cut each grapefruit in half horizontally. With a sharpknife, cut around each section to loosen fruit. Placegrapefruit halves, cut side up, in a 15-in. x 10-in. x 1-in.baking pan.Combine brown sugar and 2 tablespoons sugar;sprinkle over grapefruit. Drizzle with butter. Broil 4in. from the heat until sugar is bubbly.For garnish, rinse grape clusters and dip in remainingsugar. Place on grapefruit; serve warm.Yield: 10 servings.TASTEOFHOMEDecember & January 2008.Hot Cocoa1 cup sugar2/3 cup baking cocoa1/4 teaspoon salt8 cups milk2/3 cup water2 teaspoons vanilla extract1/2 teaspoon almond extractMiniature marshmallows,optionalIn a large saucepan, combine the sugar, cocoa andsalt. Stir in milk and water. Cook and stir over mediumheat until heated through. Remove from theheat; stir in extracts. Serve in mugs with marshmallowsif desired. Yield: 10 servings (2-1/2 quarts)..Cinnamon-Pecan Coffee Cakes6 to 6-1/2 cups all-purposeflour2 packages (1/4 ounce each)active dry yeast1-1/2 teaspoons salt1/2 teaspoon sugar1-1/2 cups water1/2 cup plus 2 tablespoonsbutter, softened, divided2 eggs1 cup chopped pecans1/2 cup packed brown sugar1 teaspoon groundcinnamonGLAZE:2 cups confectioners’ sugar1/4 teaspoon almond extract2 to 3 tablespoons waterTASTE OF HOMEDecember & January 2008In a large mixing bowl, combine 3 cups flour, yeast, saltand sugar. In a small saucepan, heat water and 1/2 cupbutter to 120°-130°. Add to dry ingredients; beat just untilmoistened. Add eggs; beat until smooth. Stir in enoughemaining flour to form a soft dough (dough will be sticky).Turn onto a floured surface; knead until smooth andelastic, about 6-8 minutes. Place in a greased bowl, turningonce to grease top. Cover and let rise in a warm placeuntil doubled, about 1 hour. Punch dough down. Divideinto six portions. Roll out each portion into a 12-in. x 6-in.rectangle. Melt remaining butter; brush over dough.Combine pecans, brown sugar and cinnamon; sprinkleover dough to within 1/2 in. of edges. Roll up jelly-rollstyle, starting with a long side; pinch seams to seal.Place three ropes seam side down on a greased bakingsheet and braid; pinch ends to seal and tuck under.Repeat with remaining ropes. Cover and let rise until doubled,about 45 minutes.Bake at 325° for 25-30 minutes or until golden brown.Cool for 10 minutes before removing from pans to wireracks. Combine glaze ingredients; drizzle over loaves.Serve warm. Yield: 2 loaves.36 TASTE OF HOME \ December & January 2008 tasteofhome.com

Fiesta Lasagna=PREP: 25 min. | BAKE: 70 min. +standing...............................★ Karen Ann BlandGove, Kansas...............................Loaded with popular Mexican-styleingredients, this filling lasagna willappeal to the entire gang, whetheryou make it for your family or take itto a potluck. Every bite is mmmgood!CrackedPepper CheddarMuffins=PREP: 20 min. | BAKE: 25 min................................Susan KelmMineral Point, Wisconsin...............................These warm, golden muffins make a greataccompaniment to soup, stew or anyother cold-weather entree. My familyloves the cheese-and-pepper flavor.CreamyCorn Salad=PREP: 25 min. + chilling...............................Esther HorstMonterey, Tennessee...............................I remember enjoying a salad similar tothis one when I was a girl. I never gotthe recipe, but I think I was able toduplicate it pretty well. We enjoy italongside rice and beans.Purple-RibbonPumpkin Cake=PREP: 25 min. | BAKE: 55 min. + cooling...............................Debby PowersPonte Vedra Beach, Florida...............................I belong to a Christmas village collectors’club, and we all bring a dish to our meetings.This cake is always a hit. It’s aThanksgiving family favorite, too, anddisappears before the pumpkin pie.POTLUCK PLEASERS (P. 48)tasteofhome.com TASTE OF HOME / December & January 2008 37

.....Cracked Pepper Cheddar Muffins2 cups all-purpose flour1 tablespoon sugar3 teaspoons baking powder1/2 teaspoon coarsely groundpepper1 egg1-1/4 cups milk2 tablespoons vegetable oil1 cup (4 ounces) shreddedcheddar cheeseIn a large bowl, combine the flour, sugar, bakingpowder and pepper. In another bowl, whisk the egg,milk and oil. Stir into dry ingredients just untilmoistened. Fold in cheese.Fill greased muffin cups two-thirds full. Bake at375° for 25-30 minutes or until a toothpick comes outclean. Cool for 5 minutes before removing from panto a wire rack. Serve warm. Yield: 1 dozen..Fiesta Lasagna1 pound ground beef1/4 cup chopped onion1 can (16 ounces) refriedbeans1 can (15-1/2 ounces) mildchili beans1 can (14-1/2 ounces)Mexican stewedtomatoes, drained1 cup salsa1 can (4 ounces) choppedgreen chilies1 envelope reduced-sodiumtaco seasoning1 teaspoon dried oregano1 teaspoon ground cumin1/4 teaspoon garlic powder1-1/4 cups shredded MontereyJack cheeseTASTEOFHOMEDecember & January 20081-1/4 cups shredded part-skim mozzarella cheese3/4 cup small-curd cottage cheese1-1/4 cups sour cream, divided9 lasagna noodles, cooked, rinsed and drainedIn a Dutch oven, cook beef and onion over mediumheat until meat is no longer pink; drain. Stir in thebeans, tomatoes, salsa, chilies and seasonings.In a bowl, combine Monterey Jack and mozzarellacheeses; set aside 1-1/2 cups. Stir cottage cheese and3/4 cup sour cream into remaining cheese mixture.Spread 1 cup meat sauce into a greased 13-in. x 9-in. x2-in. baking dish. Layer with three noodles, and a thirdof the cottage cheese mixture and meat sauce. Repeatlayers twice (dish will be full). Cover and bake at 350° for1 hour.Uncover; spread with remaining sour cream. Sprinklewith reserved cheeses. Bake 10-12 minutes longer or untilcheese is melted. Let stand for 20 minutes beforeserving. Yield: 12 servings.TASTEOFHOMEDecember & January 2008.Purple-Ribbon Pumpkin Cake1 can (15 ounces) solid-packpumpkin2 cups sugar4 eggs1 cup vegetable oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons groundcinnamon1 teaspoon ground cloves1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmegCREAM CHEESE FROSTING:2 packages (3 ounces each)cream cheese, softened2 cups confectioners’ sugar1 teaspoon vanilla extractPecan halves, optionalIn a large mixing bowl, beat pumpkin, sugar, eggsand oil until well blended. Combine flour, bakingsoda, cinnamon, cloves, salt, ginger and nutmeg;gradually beat into pumpkin mixture until blended.Pour into a greased and floured 10-in. fluted tubepan. Bake at 350° for 55-65 minutes or until cakesprings back when lightly touched. Cool for 10 minutesbefore removing from pan to a wire rack to coolcompletely.In a small mixing bowl, beat cream cheese untilfluffy. Add confectioners’ sugar and vanilla; beat untilsmooth. Frost top and sides of cake. Garnish withpecan halves if desired. Yield: 12 servings.TASTE OF HOMEDecember & January 2008.Creamy Corn Salad6 cups frozen corn, thawed3 cups chopped seededtomatoes1 cup cubed avocado2/3 cup julienned sweet redpepper2/3 cup julienned greenpepper1/2 cup chopped onionDRESSING:1 cup mayonnaise2 tablespoons red winevinegar2 tablespoons Dijon mustard1 teaspoon salt1/8 teaspoon pepperIn a large bowl, combine the corn, tomatoes, avocado,peppers and onion. In a small bowl, whisk thedressing ingredients. Pour over salad and toss tocoat. Cover and refrigerate for 30 minutes or untilchilled. Yield: 12 servings.TASTEOFHOMEDecember & January 200838 TASTE OF HOME \ December & January 2008 tasteofhome.com

Chili for aCrowd=PREP: 20 min. | COOK: 1-1/4 hours...............................Linda BoehmeFairmont, Minnesota...............................A co-worker made this hearty andwell-seasoned chili for a potluck atwork, and I just had to have therecipe. It freezes nicely, too.Brown SugarDate Squares=PREP: 25 min. | BAKE: 25 min. + cooling...............................Suzanne CaithamerCincinnati, Ohio...............................A delicious date filling and crumblytopping have made these bars a longtimefavorite. They’re wonderful forcare packages and holiday cookieexchanges...even people who don’tlike dates love them!Raisin Loaves=PREP: 30 min. + risingBAKE: 35 min. + cooling...............................Vicki HollowayJoelton, Tennessee...............................This old-fashioned yeast bread recipeyields three golden loaves, each chockfullof plump raisins. Your guests willbe pleased with the homemade flavorand the luscious cinnamon-sugartopping.PecanVegetable-RiceMedley=PREP: 25 min. | COOK: 15 min................................★ Patty KileElizabethtown, Pennsylvania...............................Colorful vegetables and toasted pecansmake this a lovely dish to serve company.You can cut the veggies aheadand store in the refrigerator untilcooking time.COOKING FOR A CROWD & BONUS CARDStasteofhome.com TASTE OF HOME / December & January 2008 39

.....Brown Sugar Date Squares1 pound pitted whole dates2/3 cup packed brown sugar2/3 cup orange juice3 teaspoons vanilla extractCRUST:1-1/2 cups all-purpose flour1-1/2 cups old-fashioned oats1 cup packed brown sugar1 teaspoon groundcinnamon1/2 teaspoon baking sodaDash salt1 cup cold butter, cubed3/4 cup coarsely choppedwalnutsVanilla ice cream, optional.Chili for a Crowd5 pounds ground beef3 large onions, chopped5 celery ribs, chopped2 cans (28 ounces each)diced tomatoes,undrained2 cans (16 ounces each)kidney beans, rinsed anddrained1 can (28 ounces) pork andbeans2 cans (10-3/4 ounces each)condensed tomato soup,undiluted2-2/3 cups water1/4 cup chili powder3 teaspoons salt2 teaspoons garlic powderIn a small saucepan, combine the dates, brownsugar and orange juice. Bring to a boil. Reduceheat; simmer, uncovered, for 3-4 minutes or untilthickened and dates are tender, stirring constantly.Remove from the heat; stir in vanilla.In a large bowl, combine the flour, oats, brownsugar, cinnamon, baking soda and salt. Cut in butteruntil crumbly. Press half into a greased 13-in. x9-in. x 2-in. baking dish. Carefully spread with datemixture.Stir walnuts into remaining crumb mixture.Sprinkle over filling; press down gently. Bake at350° for 25-30 minutes or until lightly browned.Cool on a wire rack. Cut into squares. Serve withice cream if desired. Yield: 2 dozen.2 teaspoons seasoned salt2 teaspoons pepper1 teaspoon ground cumin1 teaspoon each dried thyme,oregano and rosemary, crushed1/2 teaspoon cayenne pepperTASTEOFHOMEDecember & January 2008In a large soup kettle, cook the beef, onions andcelery over medium heat until meat is no longerpink; drain. Stir in the remaining ingredients.Bring to a boil. Reduce heat; simmer, uncovered,for 1 hour. Yield: 24 servings (1 cup each).TASTEOFHOMEDecember & January 2008.Pecan Vegetable-Rice Medley2 tablespoons vegetable oil,divided1 cup pecan halves2 cups cut fresh greenbeans (1-inch pieces)1 medium sweet red pepper,cut into strips1 cup fresh broccoli florets1 small zucchini, sliced1 small yellow summersquash, sliced1 cup sliced fresh mushrooms1 cup fresh snow peas3 tablespoons water2 teaspoons Italian seasoning1 teaspoon salt1/2 teaspoon pepper3 cups hot cooked brown rice1/4 cup minced fresh parsleyIn a large skillet, heat 1 tablespoon oil; add pecans.Cook and stir for 3-4 minutes or until lightly toasted;remove and set aside.In the same skillet, heat the remaining oil. Add thebeans, red pepper and broccoli; stir-fry for 1 minute.Add the zucchini, yellow squash and mushrooms;stir-fry 2 minutes longer. Add the snow peas, water,Italian seasoning, salt and pepper; bring to a boil.Reduce heat; cover and simmer for 3-5 minutes oruntil vegetables are crisp-tender.In a large bowl, toss the rice and parsley. Servevegetables over the rice; top with the toastedpecans. Yield: 6 servings.TASTE OF HOMEDecember & January 2008.Raisin Loaves7 to 8 cups all-purpose flour1/2 cup plus 1 teaspoon sugar2 packages (1/4 ounce each)active dry yeast2 teaspoons salt1-1/2 cups milk1 cup water1/2 cup butter, cubed2 eggs4-1/2 teaspoons vanilla extract3 teaspoons lemon juice2-1/2 cups raisinsMelted butter and cinnamonsugarIn a large mixing bowl, combine 3 cups flour, sugar,yeast and salt. In a small saucepan, heat the milk,water and butter to 120°-130°. Add to dry ingredients;beat until moistened. Add the eggs, vanilla andlemon juice; beat until smooth. Add raisins.Stir in enough remaining flour to form a softdough (dough will be sticky). Do not knead. Coverand let rise in a warm place until doubled, about 1hour.Stir dough down. Divide into thirds; place in threegreased 8-in. x 4-in. x 2-in. loaf pans. Cover and let riseuntil almost doubled, about 45 minutes.Bake at 350° for 30 minutes. Brush with meltedbutter; sprinkle with cinnamon-sugar. Bake 5-10 minuteslonger or until golden brown. Remove frompans to wire racks to cool. Yield: 3 loaves.TASTEOFHOMEDecember & January 200840 TASTE OF HOME \ December & January 2008 tasteofhome.com

Toffee-CoatedPeanuts=PREP: 10 min. | BAKE: 20 min. + cooling...............................Julia SpenceNew Braunfels, Texas...............................A handful is never enough when youserve these mouth-watering nuts, sobe sure to make plenty! The sweettoffee coating is enhanced withcinnamon and nutmeg.CranberryFluff=PREP: 20 min. + chilling...............................Tena HucklebyGreenville, Tennessee...............................This tangy pink fluff gets “crunch” fromchopped apples and nuts. It’s terrific asa salad or dessert, and it keeps well inthe refrigerator. I serve any leftoverswith sandwiches the next day.RaisinCashew Drops=PREP: 20 min. + chilling...............................Cheryl ButlerLake Placid, Florida...............................At Christmas, I serve these bite-sizechocolates in festive paper cups decoratedwith snowmen or Santas.They’re easy to make, and my familyloves the combination of salty andsweet.NoodlePudding=PREP: 20 min. | BAKE: 25 min................................Eileen MeyersScott Township, Pennsylvania...............................Whenever I bring this creamy dish togatherings, it always prompts recipe requests.The surprising sweet taste comesfrom apricot nectar, and everyoneenjoys the golden buttery topping.BONUS CARDStasteofhome.com TASTE OF HOME / December & January 2008 41

.....Cranberry Fluff4 cups fresh or frozencranberries3 cups miniaturemarshmallows3/4 cup sugar2 cups finely choppedapples1/2 cup green grapes,quartered1/2 cup chopped walnuts1/4 teaspoon salt1 cup heavy whippingcream, whippedPlace cranberries in a food processor; cover andprocess until finely chopped. Transfer to a largebowl; stir in marshmallows and sugar. Cover and refrigerateovernight.Just before serving, stir in the apples, grapes, walnutsand salt. Fold in the whipped cream. Yield:10 servings.TASTEOFHOMEDecember & January 2008.Toffee-Coated Peanuts1/4 cup sugar2 tablespoons butter, melted2 tablespoons corn syrup1-1/4 teaspoons groundcinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg2 cups unsalted dry roastedpeanutsIn a large bowl, combine the sugar, butter, cornsyrup, cinnamon, salt and nutmeg. Add peanuts;toss to coat. Transfer to a greased 15-in. x 10-in. x1-in. baking pan.Bake at 300° for 20-25 minutes or until bubblyand golden brown, stirring once. Cool on a wirerack; break apart if necessary. Store in an airtightcontainer. Yield: 3 cups.TASTEOFHOMEDecember & January 2008.Noodle Pudding7-1/2 cups uncooked wide eggnoodles1 package (8 ounces) creamcheese, softened6 tablespoons butter,softened1/2 cup sugar3 eggs1 cup milk1 cup apricot nectarTOPPING:1 cup cornflake crumbs1/2 cup sugar6 tablespoons butter,melted1/2 teaspoon groundcinnamonCook noodles according to package directions.Meanwhile, in a large mixing bowl, beat the creamcheese, butter and sugar. Beat in eggs. Graduallystir in milk and apricot nectar.Drain noodles; return to the pan. Add creamcheese mixture and toss to coat. Transfer to agreased 13-in. x 9-in. x 2-in. baking dish.Combine the topping ingredients; sprinkle overnoodles. Bake, uncovered, at 350° for 25-30 minutesor until a thermometer reads 160°. Servewarm. Yield: 9 servings.TASTE OF HOMEDecember & January 2008.Raisin Cashew Drops2 cups (12 ounces)semisweet chocolatechips1 can (14 ounces) sweetenedcondensed milk1 tablespoon light cornsyrup1 teaspoon vanilla extract2 cups coarsely choppedcashews2 cups raisinsIn a heavy saucepan over low heat, melt chocolatechips with milk and corn syrup for 10-12 minutes,stirring occasionally. Remove from the heat;stir in vanilla until blended. Stir in cashews andraisins.Drop by teaspoonfuls onto waxed paper-linedbaking sheets. Refrigerate for 3 hours or untilfirm. Store in the refrigerator. Yield: 2-1/2 pounds.TASTEOFHOMEDecember & January 200842 TASTE OF HOME \ December & January 2008 tasteofhome.com

RECIPE CONTEST............pleasing pumpkinThere are so many ways to enjoy the subtleflavor of pumpkin. You can puree itfor luscious soups, bake it in cakes andsweet breads, even toast the delicate seeds.With so many options, it was simple for usto pick this versatile winter squash forour next recipe contest, “PumpkinPatch Specialties.” The Taste ofHome judging panel is eagerlyawaiting a crop of favorites:* Do you serve a special pumpkinappetizer that delights yourguests? Maybe a dynamite dip ora cheese ball.*Comforting pumpkin soups andeye-catching salads are great for fall.We’re looking for chilies, stews and bisques,pumpkin fluffs and even salads.*We’re hoping to dip into pumpkin butters,toppings, spiced syrups and jellies.* Pumpkin pancakes and waffles can be verysoothing on chilly days. Our judges also cravetender muffins, yeast breads, scones and rolls.*Your favoritepumpkin recipecould harvest$500!From rich cheesecakes and pies to familyfavoritebars and cookies, which pumpkindesserts are your favorites?The “Pumpkin Patch Specialties”contest closes on February 15,2008. Winners will be featuredin the Oct/Nov ’08 issue. Sostart picking your favoritepumpkin recipes to enter soon.Last Chance to EnterMamma mia! The deadline for our“Italian Favorites” is on December 20,2007. Winners will be featured in the Aug/Sept’08 issue. So send your magnifico recipes now.Our mouths are watering for garlic, mozzarella,tomatoes, basil, Parmesan...or anyother ingredients that enhance your favoriteItalian pasta dishes, entrees, appetizers, pizzasor salads. Be sure to include scrumptiousdesserts...gelato, cannoli, tiramisu and biscottiimmediately come to mind.Enter on our Web site or E-mail entries torecipes@tasteofhome.com. Please write “ItalianFavorites” on the subject line and include yourname and street address. Or send to “ItalianFavorites,” Diane Werner, Food Director, 5925Country Lane, Greendale WI 53129.You could be a TV star!The Grand Prize winner will receive $500 in cash. Second place wins dinner for fourat the restaurant of the winner’s choice. Ten runners-up will receive a free copy ofour Contest Winning Annual Recipes 2008 cookbook.Plus, one of our winners may be selected to appear on nationaltelevision with Taste of Home Editor in Chief CatherineCassidy. The Early Show on CBS gives viewers a “taste of home”by spotlighting some of the delicious prize-winners in our nationalrecipe contests.CONTEST RULESBe sure to include the contesttopic and your name, addressand phone number on eachrecipe you submit.It’s easy to enter atwww.tasteofhome.com.Click on “Submit a Recipe” tofind a handy form with spacefor the contest title(“Pumpkin Patch Specialties”),ingredients, directions andcomments. Be specific withmeasurements and sizes ofcans, packages and pans.Please include a few wordsabout the recipe and yourself.Or, type or print each recipeon one side of an 8-1/2- x 11-inch sheet of paper. Send entriesto “Pumpkin PatchSpecialties,” Diane Werner,Food Director, 5925 CountryLane, Greendale WI 53129.Remember to include yourname, address and phonenumber on each entry.Entries become the propertyof Reiman Publications.Recipes that are not amongthe winners may be publishedin a future issue of TOH,acookbook or on our Web site(www.tasteofhome.com).Oops! The “Italian Favorites”contest closes on December20, 2007. An incorrect deadlinedate was listed in the Oct/Novissue. Sorry!tasteofhome.com TASTE OF HOME / December & January 2008 43

TOUR MY KITCHEN............Baker’s HavenHer kitchen’s a flurry of activity, especially at holidays.By Cheryl BarkalowGermantown, Ohiofor someone who cooks as muchas I do, my kitchen is a treasure. Itoffers lots of room for the things Ienjoy most: baking and entertaining.The 26- by 27-foot kitchen/diningarea is also a “cool” spot for my children,Amy, 16, and Chase, 11, to hang outwith their friends and enjoy some ofMom’s home cooking.That’s why my family couldn’t livewithout the large peninsula that dividesthis room. My kids do their homeworkhere, and it provides seating for guests torelax and chat while I’m cooking. It’s alsoa wonderful work space for baking.Cookie QueenEven though I have been teaching for 23years (12 in home economics), I manageto cook and bake almost every day. I’mknown for my cookies and have homemadecookies available at all times. Thetop request is for my cutout sugar cookies...andnot just at Christmas! My niecesand nephews like to come over to AuntCheryl’s to help make winter snowflakes,spring flowers and other designs. It’sbeen a tradition, even before Amy andChase were born. Sometimes, we’d have10 kids around the table. There was icing,flour and sprinkles everywhere, but44 TASTE OF HOME \ December & January 2008 tasteofhome.com

it didn’t bother me. That’s what sweetmemories are made of.Baking wouldn’t be as easy without mydouble oven. And with all that bakingcomes lots of cleanup! My triple sinksare definitely a plus. I can wash dishes inone, air-dry them in another and stillAnd you should see my walk-in pantry!It holds tons of cookie cutters, jars andjars of sprinkles, extra appliances,canned vegetables and more.The caramel-colored cabinets lookbeautiful against the wheat-coloredwalls, accented in deep burgundy andgold. Those colors and the plaid wallpaperborder with sunflowers give mykitchen an inviting country flair.The kitchen was designed to accommodatemy collections of baskets, bowls,jars and tins above the cabinets. Manyitems are precious antiques from familymembers. The adjacent dining room isroomy enough to hold some of my largerantiques, including a Hoosier cupboardand a china cupboard.My grandmother’s threshing table,which seats 14, also fits in the diningarea along with a smaller table and, duringthe holidays, our Christmas tree.A vaulted ceiling connects the kitchenand dining room, and durable oak flooringflows through the entire area. Twosets of French doors in the dining roomusher guests to the patio, where we oftenhave meals on warmer days. Theyalso allow us to watch the snow fall inwinter, a real treat at Christmastime.Holiday SpiritI love decorating at this time of year. ITruly, my heart is where it belongs…in the kitchen!PHOTOGRAPHY BY ROBERT HOCKhave the middle sink available. The windowover the sink faces the front of thehouse, so I gaze out at the fields andfarmhouses across the road. Our home isnestled in the middle of 86 acres, and wehave two barns for raising sheep.Cupboard ConvenienceThe spacious oak cabinets have all theefficiencies an avid cook could want…arevolving spice cabinet, two lazy Susans,two cookie sheet cabinets, an appliancegarage, roll-out drawers, a two-trashcansliding drawer and a cookbook shelf.Cheryl Barkalow’s kitchen and dining roomoffer plenty of space for cooking and entertaining.The dining area (above) houses alarge threshing table near two sets ofFrench doors. During the holidays, it showcasesthe family’s Christmas tree. The largepeninsula (far left) is a spot where Cheryl’schildren, Amy and Chase (left, shown withtheir mom), do their homework.created all the ornaments—110 in all—for our tree and made the rag garland,plaid bows and log cabin tree skirt.Beside the tree is my standing woodenSanta. I also painted wooden Santa starsand place them in a cluster of crockbowls or between antique cookie cutters.For the dining tables, I made astuffed reindeer and snowman pluswooden block snowman candleholders.It’s so enjoyable to intermingle homemadedecorations with my treasuredfamily items. Truly, my heart is where itbelongs…in the kitchen!To view a floor plan of this kitchen, go towww.tasteofhome.com/plus.Share your Christmas kitchen. If you deck your kitchen for the holidays, or knowsomeone who goes all out, please submit details and color photos. If we feature yourkitchen or one you suggest, we’ll pay you $75. For Contributor Guidelines, see page 62.tasteofhome.com TASTE OF HOME / December & January 2008 45

FIELD EDITOR’S FAVORITES............classiccomfortRecipescan befound onpage 33FIELD EDITOR:Merle DyckElkford,British ColumbiaFAMILY:Merle and husbandDarrell have twogrown sons each andfive grandchildrenbetween them.JOB:Merle works full-timeas an insurance broker.Darrell is a heavyequipmentoperator ata coal company.ACTIVITIES:Elkford Public Libraryboard. “We do manyfood-related fund-raisersand thank-you dinnersfor volunteers.”HOBBIES:Member of a creativewriting group.For holidays and special occasions, I plan a dinner that’s hearty andcomforting, but also a cut above an everyday meal. I’ve served thesefavorite foods for New Year’s Eve, for my husband, Darrell’s, and myanniversary and for birthdays—they never fail to please.On the menu are Chicken Cordon Bleu, Bacon’n’ Cheese Stuffed Potatoes, Mixed Bean Salad,Sweet Milk Dinner Rolls and Lemon MeringuePie. (You’ll find the recipes opposite and onpage 33.)Slices of Chicken Cordon Bleu look so attractiveshingled on a platter or individual plates. Thistraditional but elegant entree picks up such goodflavor from the ham and Swiss cheese filling.Bacon ’n’ Cheese Stuffed Potatoes are deliciouswith the chicken. You can prep them earlyand just pop them in the oven when it’s time.I’m a dump-and-pour cook a lot of the time.Although I know what the ingredients are, oftenI’m not sure how much of each goes in. But I dostray off the beaten path on occasion to try anew recipe or do a special dinner like the oneI’m sharing here.Lumberjack-Size Buns!A nice addition to any meal, Sweet Milk DinnerRolls are a variation of a recipe I got from themother of a childhood friend.There’s a funny story that goes with thisrecipe: When I was young and first married (thefirst time around), I didn’t realize how much thebuns would rise. My then husband said he wasembarrassed eating those huge “bunwiches” onhis lunch break at the local sawmill. I told himhe was likely the envy of the lumber pile!Mixed Bean Salad—another dish that can bemade ahead—is great for anything from a barbecueto a fancy dinner. My friend Jennette usedto bring this salad to the company golf tournamentand potlucks when we worked togethersome years ago.My mom is 87, and when she is invited somewherefor dinner, she brings one of her homemadepies. Her Lemon Meringue Pie has alwaysbeen my choice.Deeply Rooted in B.C.I was born in the West Kootenay Mountains,and in 1967, our home was flooded out whenBC Hydro built the High Arrow Dam (sold usdown the river, we say). With heavy hearts andin order to make a financial and emotional recovery,a few families moved to the QueenCharlotte Islands, where we made new friendsand a new life and stayed for 7 years.As an adult, I lived in northwestern BritishColumbia for 25 years. Then, 7 years ago, Imoved to Elkford, a picturesque open-pit coalmining community in the southeastern part ofthe province.I met Darrell here in Elkford. We enjoy camping.For our first trip—to a remote lake for 2weeks—he filled his travel trailer’s small freezerwith meat.I couldn’t figure out how to keep bread andbuns fresh for that length of time. So I opted tobring a can of yeast and a bag of flour instead.I’d never baked in a travel trailer— let alonecamped in one. But I surprised myself and impressedmy husband with my fresh baked goods!As you can see, I’m just an everyday person wholikes to cook…and I’m happy to be a Taste of Homefield editor. Hope you’ll enjoy my favorite meal!By Merle DyckElkford, British Columbia46 TASTE OF HOME \ December & January 2008 tasteofhome.com

I’m a dumpand-pourcooka lot of the time.Although Iknow what theingredients are,often I’m notsure how muchof each goes in.Bacon ’n’ CheeseStuffed PotatoesPREP: 1-1/4 hoursBAKE: 30 min.4 medium baking potatoes1/4 cup butter, cubed1 cup (8 ounces) sour cream1 cup (4 ounces) shreddedcheddar cheese4 bacon strips, cookedand crumbled3 to 4 green onions, slicedBake potatoes at 400° for 1 hour oruntil tender. Cool slightly. Reduceheat to 350°.Cut each potato in half lengthwise.Scoop out pulp, leaving thin shells. Ina large mixing bowl, mash the pulpwith butter. Stir in the sour cream,cheese, bacon and onions. Spoon orpipe into potato shells.Place on a baking sheet. Bake for30-35 minutes or until heatedthrough. Yield: 8 servings.MIXEDBEAN SALADCHICKENCORDON BLEUSWEET MILKDINNER ROLLSLEMONMERINGUE PIE

RECIPESCAN BEFOUND ONPAGE 37POTLUCK PLEASERS............southof theborderSpice up your next carry-in dinner with thistantalizing Southwest-inspired meal featuredon handy cards on page 37.FIESTALASAGNACRACKED PEPPERCHEDDAR MUFFINSCREAMY CORN SALADPURPLE-RIBBONPUMPKIN CAKE{Pass theWord! Share}potluck tips and recipes atwww.tasteofhome.com.

DIP IT!For more unbeatable fondue recipes,visit www.tasteofhome.com/plus.FAN-TASTICFONDUE!Pump up the volumefor the next big gamewith these hot diprecipes that are sure toplease the crowd!PizzaFonduePizza FonduePREP/TOTAL TIME: 25 min.........................................Margaret SchisslerMilwaukee, Wisconsin........................................“Great for a party or game-day gathering,this hearty appetizer can be made with Italiansausage instead of ground beef if youprefer. Add a little more pizza sauce if themixture seems too thick.”1/2 pound ground beef1 cup chopped fresh mushrooms1 medium onion, chopped1 garlic clove, minced1 tablespoon cornstarch1-1/2 teaspoons fennel seed1-1/2 teaspoons dried oregano1/4 teaspoon garlic powder2 cans (15 ounces each) pizza sauce2-1/2 cups (10 ounces) shreddedcheddar cheese1 cup (4 ounces) shredded part-skimmozzarella cheese2 tablespoons chopped ripe olivesBreadsticks, bagel chips, baked pita chipsand/or tortilla chipsIn a large skillet, cook the beef, mushrooms,onion and garlic over medium heatuntil meat is no longer pink; drain. Stir inthe cornstarch, fennel, oregano and garlicpowder until blended. Stir in pizza sauce.Bring to a boil; cook and stir for 1-2 minutesor until thickened. Gradually stir incheeses until melted. Stir in olives. Transferto a fondue pot or warmer and keep warm.Serve with breadsticks, bagel chips, pitachips and/or tortilla chips. Yield: 5-1/2 cups.Super Sausage DipPREP: 15 min. COOK: 35 min.........................................Kaye ChristiansenFreistatt, Missouri........................................“This scrumptious snack will go fast!The recipe is so easy and delivers popularSouthwestern flavor to a T.”1 pound bulk pork sausage1 small onion, chopped1/2 cup chopped green pepper3 medium tomatoes, chopped1 can (4 ounces) chopped greenchilies1 package (8 ounces) cream cheese,cubed2 cups (16 ounces) sour creamTortilla chipsIn a large skillet, cook the sausage, onionand green pepper over medium heat untilmeat is no longer pink; drain.Add tomatoes and chilies; mix well. Bringto a boil. Reduce heat; simmer, uncovered,for 30 minutes, stirring occasionally.Add cream cheese; stir until melted. Stirin sour cream. Transfer to a fondue potand keep warm. Serve with tortilla chips.Yield: 5 cups.Food for Thought: It has been well said that a hungry man is more interested in four sandwiches than four freedoms. –Henry Cabot Lodge Jr.tasteofhome.com TASTE OF HOME / December & January 2008 49

3 RelaxingJourneys!$200subscriber discount+ “Barge Bucks”when you bookUNPACKJUST ONCE!within 30 days!*Mention claim#8090© WWCT, Inc. and its licensors. All rights reserved.River Barge AdventuresALL ABOARD the River Explorer,America’s only floating hotel barge,for one of three unforgettable riverbarge vacations!Summer CelebrationClimb aboard for a peaceful journeyfrom Nashville to St. Louis by way ofthe Cumberland River. You’ll love themagnificent scenery and shorelineviews, and you’ll enjoy a specialFourth of July celebration, completewith toe-tappin’ music!You’ll be amazed to see more than200 quilts on display at the Museumof the American Quilter’s Society. InCape Girardeau, tour the CommonPleas House, Old St. Vincent’sChurch and the Cape River HeritageMuseum. Marvel at the view fromthe top of the Gateway Arch! Thescenery is marvelous and the sailing issmooth on this “Summer Celebration,”so reserve today!America’s HeartlandYour St. Louis-to-Cincinnati adventurebegins by exploring theGateway Arch. Your journey includesplenty of historic highlights,including the Museum of WestwardExpansion, packed with artifactsfrom the days of Lewis and Clark, theJefferson Memorial and the FrazierHistorical Arms Museum.You’ll also get to cozy up to theMuseum of the American Quilter’sSociety, step up to the plate at theLouisville Slugger Museum andUNPACKJUST ONCE!Factory and dash out to ChurchillDowns, home of the world-renownedKentucky Derby.Reserve your place today for thisadventure in America’s Heartland!Autumn AdventureEnjoy the splendor of autumn onthe beautiful Ohio River! You’ll feastyour eyes on color-drenched hills,breathtaking bluffs and quaint rivertowns. Don’t forget your camera!Discover the past at West Virginia’sPoint Pleasant River Museum and tourthe Revolutionary War battle site ofFort Randolph. You’ll also visit thecharming capital city of Charlestonand take a dramatic motorcoach ridethrough the New River Gorge in WestVirginia.In addition, you’ll learn aboutRipley, Ohio, and its role in theUnderground Railroad.There’s plenty of time to enjoy thefall colors on this gorgeous autumngetaway. Don’t miss it!Barge Tour Pricing Includes:• ALL Meals, Snacks, Coffee, Soda• ALL Gratuities (No Tipping)• ALL Tax and Port Charges• ALL Scheduled Shore Activities• Onboard WWCT Representatives• Nightly Local Entertainment*Cannot be combined with any other offers.Choose from ThreeRiver Barge Vacations!Summer CelebrationNashville to St. LouisJuly 1-8, 2008America’s HeartlandSt. Louis to CincinnatiSept. 25-Oct. 2, 2008Autumn AdventureCincinnati Round TripOctober 2-9, 20082008 River Barge PricingPrice per Person: Double SingleRoyal Deck $2,797 $3,445Platinum Deck $2,997 $3,685(includes balcony)BargePlus, reserve within30 days and you’llreceive $100.00 in“Barge Bucks” per stateroomto spend!$BucksSee the River Explorer stateroomcategories and complete itinerariesat www.countrytours.com.Book this vacation today!Call: 1-800/344-6918Mention claim #80907 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 \ December & January 2008 tasteofhome.com

favoritegraceOften, table prayers are handeddown in families. Other times,they are made up on the spotand strike a chord. Theseprayers reflect how readersgive thanks for their “dailybread” and other blessings.“I taught my 5-year-old grandsonthis prayer that I learned asa child,” says Grace Cook ofHouston, Texas. “He had itdown perfectly after repeatingit several times and said thegrace at our family Thanksgivingdinner.”For home and love and allthings true, we give our thanks,O God, to You. For food that’ssent to us each day. Accept thisgrace, we now say, and make ussafe by night and day. Amen.From Rosamond, California,Carol Van Gelder says, “Mygrandson, Markell Williams,and I wrote this prayer togetherwhen he decided he had outgrowna shorter mealtimeblessing.”Lord, thank You for the foodwe eat. Keep us strong fromhead to feet. As we go to work orplay, keep us safe along the way.Amen.“When I am asked to say graceat friends’ homes, I use thisprayer,” writes Robert Kamps ofTimonium, Maryland.Dear Lord, thank You for allthe blessings You have given usthis day, and thank You for ourfamily and friends. And, Lord,as Thou did bless the loavesand fishes, bless this food uponour dishes. And, like the sugarin our tea, may all of us bestirred by Thee. Amen.........................................PRAY TELL. Share your family’sfavorite grace. For ContributorGuidelines, see page 62.SECRET INGREDIENT............Readers share the special ways they add pizzazzto everyday recipes.Pleasing PieTo add flavor to my sugarfreepumpkin pie, I brushsugar-free syrup on topafter the pie comes out ofthe oven.—DOLORES NICHOLSONNew Albany, IndianaSuper ColeslawA good friend taught mehow to make ordinarycoleslaw extraordinary: Toyour favorite slaw recipe,add celery seed and angelhair pasta that’s beencooked, drained and rinsedin cold water. The slawalways goes fast!—BETTY BOONERutherfordton, North CarolinaMagic Mac andCheeseWhen my granddaughterscome to visit, they alwaysask for macaroni andcheese…and remind me toinclude the “magic” ingredient:a dash of Liquid Smoke.It really gives “mac andcheese” a special flavor.—RALPH WOLFORDFindlay, OhioVery CherryI like to spruce up cannedlight cherry pie filling with1 tablespoon sugar and 1/4teaspoon almond extract.These additions really bringout the flavor of the cherries.—MARGARET MCNEILGermantown, TennesseeTender ChickenI had always marinatedchicken in Italian dressing togive it a kick on the grill.Then I asked a waiter at aMexican restaurant howthey made their grilledchicken so tender and moist.He said that they marinate itin pineapple juice. So now Icombine pineapple juicewith the dressing in mymarinade, and I always havethe best-tasting grilledchicken!—DAVID BALSINGERHarker Heights, TexasSpiced-Up SauceTo give my spaghetti sauce atasty twist, I sprinkle in a littleground allspice.—KATHY PETERSNorth Versailles, PennsylvaniaSurprise CookiesWhen makingoatmeal raisin cookies,I use chocolatecoveredraisinsinstead of plain.Kids love ’em!—KAMI CRUMReedley, CaliforniaCheesy Tuna SaladMy relatives were surprised—andpleased—tofind that my tuna salad containedParmesan cheese. Imix a small amount with themayonnaise.—PATTY GARDNERAltoona, WisconsinFruity French ToastWhen I make French toast,I stir into the batter a dashof orange juice and orangezest. They add a lovely citrustang.—WEDA MOSELLIEPhillipsburg, New JerseySweeter PotatoesBefore baking, I add a can of apricotnectar and some chopped, driedapricots to the brown-sugarand-butterglaze for sweetpotatoes. It makes a lovely sidedish for company.—TIFFANY TAYLORSt. Petersburg, FloridaWhat ingredient do you add to spark up everyday foods? To share your “secret,”go to www.tasteofhome.com or see our Contributor Guidelines on page 62.Food for Thought: Advice is something people give by the bushel but take by the grain.TASTE OF HOME / December & January 2008 51

New Year’sEveChickenMushroomMelts, FruitedFeta Spread andPork ’n’ ShrimpSpring Rolls}Get out thenoisemakers, gatheryour friends andcount down to 2008with these tastyfinger foods and alittle bubbly!ChickenMushroom MeltsPREP/TOTAL TIME: 30 min.........................................Sandra FutrosDugald, Manitoba........................................“These cheesy melts make hearty partyappetizers. On busy weeknights, I like to servethem with a salad for a satisfying meal.”1-1/4 pounds boneless skinless chickenbreasts, cut into 1/2-inch pieces1 pound medium fresh mushrooms,quartered1 tablespoon vegetable oil1-1/2 teaspoons soy sauce1/2 cup heavy whipping cream1/4 cup butter, softened3 garlic cloves, minced16 slices French bread (1 inch thick)1-1/2 cups (6 ounces) shreddedcheddar cheeseIn a large skillet over medium heat, cookchicken and mushrooms in oil for 5 minutes.Stir in soy sauce; cook 7 minutes longer. Stirin cream; simmer for 4-6 minutes or untilsauce is thickened (do not boil).In a small bowl, combine butter and garlic;spread over bread. Place buttered sideup on an ungreased baking sheet. Broil 4-6in. from the heat for 2-3 minutes.Top each slice with 1/4 cup chicken mixture.Sprinkle with cheese. Broil for 1-2minutes or until the cheese is melted.Yield: 16 appetizers.52 TASTE OF HOME \ December & January 2008 tasteofhome.com

Display untilFebruary 18, 2008$5.99 U.S./$6.99 CANAPPETIZERS & SNACKS............Fruited Feta SpreadPREP/TOTAL TIME: 20 min.........................................★ Lucille TerryFrankfort, Kentucky........................................This chunky feta and cream cheese spread hasa pleasing touch of sweetness. It’s sure to bepopular at your party!1 package (8 ounces) cream cheese,softened1 package (4 ounces) crumbledfeta cheese1 cup seedless red grapes, diced1 large tart apple, diced3/4 cup chopped pecans, toasted1 jar (4 ounces) diced pimientos,drained1/4 cup mayonnaise3 tablespoons honey2 tablespoons minced fresh parsleyAssorted crackersIn a small mixing bowl, beat the creamcheese and feta until smooth. Stir in thegrapes, apple, pecans, pimientos, mayonnaise,honey and parsley. Chill until serving.Serve with crackers. Yield: 4 cups.Cake and Fruit KabobsPREP/TOTAL TIME: 30 min.........................................Robin SpiresTampa, Florida........................................“I’ve served these fun kabobs at manyparties. You can use any combination offruits you like, depending on what’s inseason. The thick chocolate sauce has just theright hint of orange.”1 large red apple, cut into 16 chunks1 large green apple, cut into 16chunks1 large firm banana, cut intoeight chunks2 tablespoons lemon juice16 fresh strawberries8 seedless red grapes8 seedless green grapes3 slices pound cake, cut into1-inch cubesSAUCE:1-1/2 cups semisweet chocolate chips2/3 cup sweetened condensed milk1/4 cup orange juiceIn a small bowl, combine apples and banana;add lemon juice and toss gently.Thread fruit and cake alternately ontoeight wooden skewers.For sauce, in a microwave-safe bowl,combine chocolate chips and milk. Microwave,uncovered, on high for 1minute; stir. Microwave 15-45 secondslonger or until chips are melted and mixtureis smooth, stirring every 15 seconds.Stir in orange juice. Serve with kabobs.Yield: 8 servings (1 cup sauce).EDITOR’S NOTE: This recipe was tested in a 1,100-wattmicrowave.Pork ’n’ ShrimpSpring RollsPREP: 1 hour | COOK: 5 min. per batch........................................★ Debbie WilkersonLusby, Maryland........................................Give your appetizer table an Asian accentwith these crisp spring rolls. The recipe makesa big batch, so guests can enjoy seconds!1 pound ground pork1 can (14 ounces) bean sprouts,drained1 can (8 ounces) bamboo shoots,drained and chopped1/2 pound cooked medium shrimp,peeled, deveined and finelychopped1 can (4 ounces) mushroom stemsand pieces, drained and chopped4 green onions, chopped1 tablespoon cornstarch3 tablespoons soy sauce1 tablespoon water1 teaspoon garlic powder1 teaspoon vegetable oil2 packages (12 ounces each)wonton wrappersOil for deep-fat fryingSweet-and-sour sauceIn a large skillet, cook pork over mediumheat until no longer pink; drain. Stir inthe bean sprouts, bamboo shoots,shrimp, mushrooms and onions.In a small bowl, whisk the cornstarch,soy sauce, water, garlic powder and oiluntil smooth; stir into skillet. Bring to aboil; cook and stir for 1 minute or untilthickened. Remove from the heat.Position a wonton wrapper with onepoint toward you. (Keep remaining wrapperscovered with a damp paper toweluntil ready to use.) Place 2 heaping teaspoonsof filling in the center of wrapper.Fold bottom corner over filling; foldsides toward center over filling. Roll towardthe remaining point. Moisten topcorner with water; press to seal. Repeatwith remaining wrappers and filling.In an electric skillet or deep-fat fryer,heat oil to 375°. Fry spring rolls, a few ata time, for 1-2 minutes on each side oruntil golden brown. Drain on paper towels.Serve warm with sweet-and-soursauce. Yield: about 5 dozen.BubblyCranberry PunchPREP/TOTAL TIME: 10 min.........................................★ Rebecca Cook JonesHenderson, Nevada........................................“My mother-in-law shared this delicious recipewith me.” This sparkling nonalcoholic punchlends a festive touch to parties.2 cans (16 ounces each)jellied cranberry sauce1-1/2 cups orange juice1/2 cup lemon juice2 bottles (1 liter each) ginger ale,chilledIce cubesIn a large pitcher or punch bowl, whiskcranberry sauce until smooth. Whisk inorange and lemon juices. Just beforeserving, slowly stir in ginger ale. Add icecubes. Yield: 3-1/2 quarts.149 FABULOUS FINGER FOODS!new!HOT BITES& COOL DIPSOver Half Readyin 30 Minutes or Less!MAKE AHEAD& TAKE ALONGPlan the perfect get-togetherwith Taste ofHome Appetizers forEvery Occasion, featuringover 140 of thebestfinger foods from Tasteof Home magazine.This 100-page edition isavailable wherevermagazines are sold untilTICK-TOCK. Looking for festive holiday decorations? Visit us on-line todownload an easy-to-make “Celebrate 2008” banner and directions for anedible New Year’s hourglass centerpiece. Go to www.tasteofhome.com/plus.22SLOWCOOKERRECIPESDRINKS& GARNISHESFood for Thought: Never laugh at others’ coffee—you, too, may be old and weak someday.tasteofhome.com TASTE OF HOME / December & January 2008 53

Enter to Win On-line2 GreatContests!▲▲Give Your Kitchen theHolstein TouchPRIZE PACKAGE!Four lucky winners will enjoy this deluxe prize package fromHolstein Housewares featuring high-quality, European-styleproducts for the kichen. It includes everything listed here.Entries must be received at www.tasteofhome.com/enter byFebruary 29, 2008. Four winners will be drawn on Monday,March 3, 2008. To learn more about these products, visitwww.holsteinhousewares.com.RETAIL VALUE: $650.004-PieceTall SlantedDrinkwareSetWHAT’S INYOUR ZIPLOC®?SHARE YOUR FRESH SHARE IDEASWIN A $25,000HAT’SYOURINKitchen Makeover! FRESHR ZIPLOC®?IDEAS…AND YOUCOULDFor entry and full rules visit:www.tasteofhome.com/ziploc…AND YOU COULDE YOUR FRESH IDEASNO PURCHASE NECESSARY. Open to legal residents of 50 U.S. or DC, 18 or older. Contest starts 8/15/07 at 12:00:00 am CT& ends 1/31/08 at 11:59:59 pm CT. Void where prohibited. Subject to Official Rules found at www.tasteofhome.com/ziplocOU (“Website”). For judging/prize detail or to enter online visit Website OR to enter by mail firmly attach your Essay (100 wordsor less), describing your unique everyday solution involving Ziploc® products, to a 3” x 5” card containing your hand-printedname, complete address, date of birth, phone number & email address (optional), & mail in 1st class stamped envelope to:DZiploc® Contest, PO Box 1075, Young America, MN 55594-1075. Internet entries must be received by 11:59:59 pm CT onWin a $25,000WIN A $25,0001/31/08. Mail must be postmarkedKitchenby 2/1/08 & received by 2/8/08. Sponsor: S. C. Johnson & Son, Inc.,Makeover!1525 Howe St., Racine, WI 53403. ©2007 S.C. Johnson & Son, Inc. All Rights Reserved. 701196itchen Makeover!BRANDBRAND18-Piece Stainless-Steel Cutware Set17-Piece RedStainless-Steel Cookware5-Piece MagneticSpice Rack Set20-Piece Red SwirlPorcelainDinnerware Set16-Piece Stainless-SteelFlatware SetFor entry and full rules visit:www.tasteofhome.com/ziplocNO PURCHASE NECESSARY. Open to legal residents of 50 U.S. or DC, 18 or older. Contest starts8/15/07 at 12:00:00 am CT & ends 1/31/08 at 11:59:59 pm CT. Void where prohibited. Subject toOfficial Rules found at www.tasteofhome.com/ziploc (“Website”). For judging/prize detail or to enteronline visit Website OR to enter by mail firmly attach your Essay (100 words or less), describing yourunique everyday solution involving Ziploc ® products, to a 3” x 5” card containing your hand-printedname, complete address, date of birth, phone number & email address (optional), & mail in 1st classstamped envelope to: Ziploc ® Contest, PO Box 1075, Young America, MN 55594-1075. Internetentries must be received by 11:59:59 pm CT on 1/31/08. Mail must be postmarked by 2/1/08 &to legal residents received of by 502/8/08. U.S. or Sponsor: DC, 18 S. or C. older. Johnson Contest & Son, starts Inc.,1525 8/15/07 Howe at 12:00:00 St., Racine, am WI CT 53403.. Void where ©2007 prohibited. S.C. Johnson Subject & Son, to Official Inc. Rules found at www.tasteofhome.com/ziplocAll Rights Reserved. 701196il or to enter online visit Website OR to enter by mail firmly attach your Essay (100 wordsryday solution involving Ziploc® products, to a 3” x 5” card containing your hand-printedirth, phone number & email address (optional), & mail in 1st class stamped envelope to:ung America, MN 55594-1075. Internet entries must be received by 11:59:59 pm CT onby 2/1/08 & received by 2/8/08. Sponsor: S. C. Johnson & Son, Inc.,©2007 S.C. Johnson & Son, Inc. All Rights Reserved. 7011965-Piece Glass and Stainless-Steel Bowl Set4WINNERSTo enter, and for official rules and details, visit ourWeb site at www.tasteofhome.com/enter. Don’thave Internet access at home? Visit your locallibrary and set up a free E-mail account, then visitour Web site to enter. No purchase is necessary toenter or win. See each prize description for respectivesweepstakes closing dates. Open to U.S. residents 18 and over.Sponsor is the Reiman Media Group, Inc. Void where prohibited.

Bake YourBest!Personalized and Ready to GoYou’re sure to get back this pretty cake panafter the potluck! The aluminum pan’senameled lid (blue birdhouse, greenpinecones or red kitchen tools) is etchedwith the words “From the kitchen of,”andwe’ll engrave your name on it!Include your engraved messagewhen ordering (up to 20 lettersand spaces). Specify blue, green orred.Allow 4 weeks; no expressdelivery. 9" x 13".34072 PersonalizedCake Pan.....…$29.99 eachPrep Work Is Easy with These Baking Helpers!Stainless steel blades,a nonskid base anda“soft grip”handleand lid make choppingnuts faster andeasier. The 1-1/3-cupcapacityplasticbottom has printedmeasurements.33979 Nut Chopper...........$8.99Keep yourbrown sugarmoist and readyfor baking withthis clay BrownSugar Bear.He measures2-1/2" high andmakes a nifty gift.31873 Brown Sugar Bear.......…$4.99Sift in thecontainerSift directlyon foodSifted flour collects in the bottom ofthis sifter to keep the mess off yourcountertop. Measure unsifted flour inthe top cup, rotate the handle andmeasure sifted flour in the bottom.Sprinkle treats with powdered sugar,too. 3-cup capacity; dishwasher-safe;stainless steel and plastic.37120 MeasuringFlour Sifter ............…$12.99To order, go to www.ShopTasteofHome.com. Or you can call us toll-free at1-800/880-3012. Please have your credit card ready when you call. Refer to Suite1017P. Prices are good through April 2008.To mail your order, simply specify the item code, Suite 1017P and name of theproduct. Be sure to add shipping and processing charges from the table at right(add 5% state sales tax for orders shipped to anywhere within Wisconsin).For orders outside the United States,please double the shipping and processingcharges. (Orders from outside the U.S. are accepted by credit card or postalmoney order in U.S. funds only.)Mail your order to: Shop Taste of Home, Suite 1017P, P.O. Box 26820, LehighValley PA 18002-6820.$19.99 VALUEYOURS FREE!Get a FREE Hand MixerWith Our New Cookbook!Treat your family to America’s best-lovedsweets! Best of Country Brownies and Barsserves up over 200 recipes for blondies,chocolatebrownies, fruit bars and more.You’ll gettips for serving and storing your goodies, too.Dozens of gorgeous color photos. Hardcover,112 pages, 8-1/2" x 10-7/8".FREE 7-Speed Hand Mixer! Get our 100-watt,seven-speed hand mixer as a FREE gift whenyou buy this cookbook! Features large chromebeaters and a comfy design that lets you switchspeeds and eject the beaters with one hand.37133 Best of Country Brownies and Barswith FREE 7-Speed Hand MixerRegular price………………………$15.99Special customer price……………$12.99SHIPPING AND PROCESSINGIf Your Order Is:Up to $10.00 ......................................add $4.99$10.01 to $20.00 ...............................add $6.99$20.01 to $30.00 ...............................add $7.99$30.01 to $40.00 ...............................add $8.99$40.01 to $60.00 ...............................add $9.99$60.01 to $80.00 .............................add $10.99$80.01 to $99.99 .............................add $12.99$100.00 or more...............................add $14.99tasteofhome.com TASTE OF HOME / December & January 2008 55

Sweet Potato TartGOOD FOR YOU!............WATCHINGWHAT YOU EAT?Our Recipe Finder atwww.tasteofhome.comhas more than 31,000recipes with completeNutrition Facts to helpyou plan healthymeals.holiday litesFeeling guilty about overindulging during the holidays?Then resolve to eat healthier in the New Year (and beyond).The recipes on these pages prove that cooking and eatingright can be easy and delicious all year long!Sweet Potato TartPREP: 20 min. | BAKE: 30 min. + cooling...............................Kate GaudryLa Jolla, California...............................“I love making desserts, and by modifying therecipes to reduce the fat, our family can enjoythem more often. You’d never guess thistrimmed-down tart, with its homemadepecan crust and creamy filling, is light.”1-1/2 cups all-purpose flour1/2 cup packed brown sugar1/4 cup cold butter, cubed2 tablespoons chopped pecans,toasted1 eggFILLING:1 can (15-3/4 ounces) sweet potatoes1/2 cup packed brown sugar1/2 cup fat-free milk2 egg whites1/3 cup reduced-fat plain yogurt1 tablespoon all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/8 teaspoon ground clovesWhipped topping, optionalIn a food processor, combine the flour,brown sugar, butter and pecans. Coverand pulse until blended. Add egg, pulsinguntil mixture forms a soft dough. Pressonto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom.Place pan on a baking sheet. Bake at 400°for 8-10 minutes or until lightly browned.Cool on a wire rack. Reduce heat to 350°.Drain sweet potatoes, reserving 1/4 cup liquid.Place potatoes in a food processor; coverand process until pureed. Add the brown sugar,milk, egg whites, yogurt, flour, cinnamon,ginger, nutmeg, cloves and reserved liquid;cover and process until blended.Pour into crust. Bake for 30-35 minutesor until a knife inserted near the centercomes out clean. Cool on a wire rack. Storein the refrigerator. Garnish with whippedtopping if desired. Yield: 12 servings.NUTRITION FACTS: 1 slice (calculated withoutwhipped topping) equals 221 calories, 5 g fat (3 gsaturated fat), 29 mg cholesterol, 87 mg sodium, 39 gcarbohydrate, 2 g fiber, 4 g protein.{ }Here’s to Health! Have a dishthat’s low in fat, sugar or salt? Submitit at www.tasteofhome.com.56 TASTE OF HOME \ December & January 2008 tasteofhome.com

Bean QuesadillasPREP/TOTAL TIME: 20 min.........................................Susan DippelMacomb, Michigan........................................“My husband and I created this recipe one nightto use up vegetables from our garden; now wemake it monthly. The beauty of this recipe is thatyou can use any vegetables you have on hand.”1 can (16 ounces) kidney beans,rinsed and drained4 flour tortillas (6 inches)1/2 cup salsa1/2 cup chopped sweet yellow ororange pepper1 jalapeno pepper, seeded andchopped1 to 2 garlic cloves, minced1 cup (4 ounces) shredded reduced-fatMexican cheese blend1/8 teaspoon hot pepper sauce1-1/2 teaspoons minced fresh cilantroMash beans until almost smooth; spreadover two tortillas. Layer each with salsa,yellow pepper, jalapeno, garlic, cheese,hot pepper sauce and cilantro. Top withremaining tortillas.Place on an ungreased baking sheet.Bake at 350° for 8-10 minutes or untilcheese is melted. Cut each quesadilla intofour wedges. Yield: 4 servings.EDITOR’S NOTE: When cutting or seeding hot peppers,use rubber or plastic gloves to protect yourhands. Avoid touching your face.NUTRITION FACTS: 2 wedges equals 285 calories, 9 gfat (3 g saturated fat), 20 mg cholesterol, 748 mgsodium, 34 g carbohydrate, 7 g fiber, 18 g protein.DIABETIC EXCHANGES: 2 starch, 2 lean meat,1 vegetable.Citrus Tossed SaladPREP/TOTAL TIME: 25 min.........................................★ Edna CoburnTucson, Arizona........................................This appealing fruit and nut salad is crisp,crunchy and nicely tart. It’s a colorful choicefor a holiday menu, but it tastes fabulous anytime of year.1 package (16 ounces) romainehearts, torn3 medium navel oranges,peeled and sectioned2 medium apples, peeled and chopped1 small grapefruit, peeled andsectioned1/2 cup pecan halves, toasted1/4 cup fresh cilantro leavesDRESSING:1/2 cup unsweetened apple juice1/4 cup lemon juice1 tablespoon sugar1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon ground cinnamonIn a large salad bowl, combine the romaine,oranges, apples, grapefruit, pecansand cilantro. In a jar with a tight-fittinglid, combine the dressing ingredients;shake well. Drizzle over salad and toss tocoat. Serve immediately. Yield: 8 servings.NUTRITION FACTS: 1-3/4 cups equals 133 calories, 7 gfat (1 g saturated fat), 0 cholesterol, 153 mg sodium,19 g carbohydrate, 4 g fiber, 2 g protein. DIABETICEXCHANGES: 1 vegetable, 1 fruit, 1 fat.Gooey Pizza DipPREP: 10 min. | BAKE: 25 min.........................................Kitti BoeselWoodbridge, Virginia........................................“I serve this cheesy baked dip with breadsticksand wedges of baked Boboli. You can evenprepare individual servings in ramekins ifyou like.”1 cup (8 ounces) reduced-fatricotta cheese1 cup fat-free mayonnaise1-1/2 cups (6 ounces) shredded part-skimmozzarella cheese, divided1/4 cup grated Parmesan cheese3/4 cup diced seeded plum tomatoes,divided1 can (2-1/2 ounces) sliced ripe olives,drained, divided1/4 cup sliced turkey pepperoni1 teaspoon garlic powder1 teaspoon Italian seasoning1/8 teaspoon crushed red pepperflakesAssorted crackersIn a bowl, combine the ricotta, mayonnaise,1 cup mozzarella, Parmesan cheese,1/2 cup tomatoes, 6 tablespoons olives,pepperoni, garlic powder, Italian seasoningand pepper flakes.Spread into a 9-in. pie plate coated withnonstick cooking spray. Sprinkle with remainingmozzarella. Bake at 350° for 25-30minutes or until edges are bubbly and topis golden brown. Sprinkle with remainingtomatoes and olives. Serve with crackers.Yield: 3 cups.NUTRITION FACTS: 1/3 cup (calculated withoutcrackers) equals 124 calories, 7 g fat (3 g saturatedfat), 25 mg cholesterol, 493 mg sodium, 7 g carbohydrate,1 g fiber, 9 g protein. DIABETIC EXCHANGES:1 lean meat, 1 fat, 1/2 starch.Spicy ShrimpSpicy ShrimpPREP: 15 min. | COOK: 25 min................................Jeannie KlughLancaster, Pennsylvania...............................No one will doubt that healthy foods can betasty when you put a helping of this zippyshrimp in front of them. It’s seasoned justright with garlic, pepper and hot sauce.1 large onion, finely chopped1 large green pepper, chopped3 garlic cloves, minced1 tablespoon olive oil1 can (8 ounces) tomato sauce1/2 cup reduced-sodium chicken broth1/2 cup minced fresh parsley1 jar (4 ounces) diced pimientos,drained1 to 2 tablespoons Louisiana-stylehot sauce1/4 teaspoon onion salt1/4 teaspoon pepper2 pounds uncooked large shrimp,peeled and deveined5-2/3 cups hot cooked riceIn a large skillet, saute the onion, greenpepper and garlic in oil until tender. Stir inthe tomato sauce, broth, parsley, pimientos,hot sauce, onion salt and pepper.Bring to a boil. Reduce heat; cover andsimmer for 10 minutes, stirring occasionally.Stir in shrimp; cook 5-7 minuteslonger or until shrimp turn pink. Servewith rice. Yield: 8 servings.NUTRITION FACTS: 2/3 cup shrimp mixture with 2/3cup rice equals 273 calories, 3 g fat (1 g saturatedfat), 168 mg cholesterol, 425 mg sodium, 37 g carbohydrate,2 g fiber, 22 g protein. DIABETIC EX-CHANGES: 3 very lean meat, 2 starch, 1 vegetable.go to tasteofhome.com/plus for a photo of the recipe TASTE OF HOME / December & January 2008 57

These cookslove sharing thetasty dishes ofHanukkah.combine the ketchup, paprika and garlicpowder; spread over brisket. Dissolvebouillon in hot water; pour into pan. Coverand bake at 325° for 1-1/2 hours.Add the potatoes, carrots and celery.Cover and bake 1-1/4 to 1-1/2 hours longeror until meat is tender. Remove brisket toa serving platter; let stand for 15 minutes.Thinly slice meat across the grain. Servewith potatoes, carrots and celery. Yield: 6servings.EDITOR’S NOTE: This is a fresh beef brisket, not cornedbeef. The meat comes from the first cut of the brisket.................................................................................................................celebratejewish traditionsWhen I was a child, my momwould make her Holiday Beef Brisket onJewish holidays and other special occasions.Everyone gathered around thetable to enjoy the tender slices of meatalongside nicely browned carrots andpotatoes. Those heartwarming mealsevoked camaraderie and love for ourfamily.Today, I make Mom’s recipe for myfamily. My daughter, Paula, who lives inBaltimore, helps me prepare the brisketwhen she visits. Sometimes we alsomake kugel, a luscious noodle puddingcovered in apricot preserves. It tastesso good with the savory beef.If you have leftovers, the meat is excellentfor barbecued beef sandwichesand stew.Holiday Beef BrisketPREP: 15 min.BAKE: 2-3/4 hours + standing..............................Cheryl BraggViola, Delaware..............................2 large onions, sliced1 fresh beef brisket (3 pounds)3/4 cup ketchup1 teaspoon paprika1/2 teaspoon garlic powder2 beef bouillon cubes1-1/2 cups hot water5 small potatoes, peeled and cutinto chunks4 medium carrots, cut into chunks2 celery ribs, cut into chunksPlace onions in a greased shallow roastingpan; top with brisket. In a small bowl,My Zucchini Latkes are a deliciousvariation on the potato latkes traditionallyserved during Hanukkah.We make latkes for Hanukkah becausethey are fried in oil, a symbol of the miraclein the Temple in Jerusalem over 2,000years ago. At the time, a tyrannical Greekking was trying to destroy Judaism. But asmall army of Jews drove out the king’ssoldiers and reclaimed the Temple, wherepriests had only enough pure olive oil toburn for 1 day in the menorah. Miraculously,the oil lasted 8 days.My husband, Avi, and I carry on thissignificant tradition with our children,Sara, 10, and Yaakov, 5. This year, Sara isold enough to help make the latkes (theoil can get very hot, so be careful). I servethem with sour cream, cottage cheeseand applesauce, plus a salad on the side.Zucchini LatkesPREP: 30 min. | COOK: 5 min. per batch..............................Chava ZaitschekMilwaukee, Wisconsin..............................3 medium zucchini, shredded(about 4-1/2 cups)1 teaspoon salt, divided2 eggs, beaten1 small onion, grated1/4 cup matzo meal or dry breadcrumbs1/8 teaspoon pepperVegetable oil for fryingSour cream, optionalIn a large bowl, toss zucchini and 1/2 teaspoonsalt; let stand for 10 minutes.Squeeze zucchini dry. Stir in the eggs, onion,matzo meal, pepper and remaining salt.In a large skillet, heat oil over mediumheat. Drop batter by tablespoonfuls intooil; press lightly to flatten. Fry for 2 minuteson each side or until golden brown. Servewith sour cream if desired. Yield: 16 latkes.58 TASTE OF HOME \ December & January 2008 tasteofhome.com

IN THE TEST KITCHEN............MEET A TEAM MEMBER:Marie ParkerWhen I accepted a position as a home economist at Taste of Homelast year, my passion for food had come full circle. It began when Itoured the Betty Crocker Test Kitchen as a child and brought homea cake mix. Right then, I knew cooking was my thing.By the age of 12, I was tweaking foods to make them healthier. No one was surprisedwhen I chose a degree in dietetics and took food-related jobs after college. Pursuinga dream, my husband, Andy, and I converted an old Victorian home in Milwaukee,Wisconsin 7 years ago and opened Manderley Bed and Breakfast. Andy runs itfull-time, and I help out whenever I can. I especially love serving fabulous brunchand breakfast recipes we’ve tried in the Taste of Home Test Kitchen.If not at TOH, I’m probably at the Manderley (also our home) making panini sandwiches—thecurrent craze—with our teenage sons, Maxwell and Grayson. TurkeySandwiches with Red Pepper Hummus (right) is one of our favorites.English Toffee TipsI’m having trouble making English toffee.Just before the butter, sugar and cornsyrup mixture reaches the hard-crackstage, the butter separates from thecaramelized sugar, leaving a pool of butteron top of the toffee. My recipe directsme to stir constantly. Can you help?–LOIS GOODRICKLafayette, IndianaThere are a couple of things you can tryto prevent separation:Make sure your candy thermometer isaccurate. We recommend that you testyour candy thermometer before each useby bringing water to a boil. The thermometershould read 212°. Adjust yourrecipe temperature based on the test.Be patient. Cooking over heat that’s toohigh can cause separation. Melt the butterover low heat before adding the sugarand corn syrup. Cook and stir constantlyover low heat until the mixture reaches212°. Then cook, without stirring, until itreaches 236°. Then resume stirring constantlyuntil the mixture reaches 290°.Stirring constantly between 236° and290° prevents butter from separating. Ifseparation still occurs, the butter canbe combined by slowly stirring overlow heat. If it is still separated, tryadding 1/4 to 1/2 cup of hot water, a tablespoonat a time, while cooking untilthe separation is corrected.Butterscotch orBurned SugarWhat is the difference between burned(burnt) sugar and butterscotch? Somerecipes for butterscotch pie call for brownsugar; others call for melting white sugarand cooking until golden in color.—FERN NICHOLTulsa, OklahomaCaramelized sugar is also referred to asburned sugar, while the flavor of butterscotchis a combination of butterand brown sugar. Your butterscotch pierecipe that calls for melting sugar is actuallycaramelizing sugar.Substitute forAniseedI bought a bottle of aniseextract by mistake, so Ihave been looking forrecipes to use thisingredient. I’vefound several thatcall for aniseed. Is itthe same thing? Can Isubstitute the extract forthe aniseed, and if so, how much?—ERMA MARTINEast Earl, PennsylvaniaAnise extract is made from aniseeds andcan be used as a substitute. One teaspoonof anise extract can be substitutedfor 2 teaspoons ground aniseeds.{ }Stumped? If you have a food-related question, feel free to E-mail us at editors@tasteofhome.com or send your question to “Ask the Test Kitchen,” 5925 Country Lane,Greendale WI 53129. For Contributor Guidelines, see page 62.tasteofhome.comTurkey Sandwiches withRed Pepper HummusPREP: 20 min. + chillingCOOK: 5 min.........................................Marie ParkerMilwaukee, Wisconsin........................................“I picked up a little indoor grill at anestate sale. I thought it would be great fora quick chicken breast or the like.When Igot it home, the kids looked at it and said‘Panini!!!’ We have been making paninisandwiches like crazy! This recipe is afavorite.”1/3 cup mayonnaise1 tablespoon lime juice1 can (15 ounces) garbanzo beans orchickpeas, rinsed and drained1/4 cup chopped roasted sweet redpeppers, drained2 garlic cloves, peeled1/2 teaspoon chili powder1/4 teaspoon ground cumin2 tablespoons butter, softened8 slices rye bread4 slices Muenster cheese8 thin slices cooked turkey1 small red onion, sliced2 medium tomatoes, slicedFor hummus, combine the first seven ingredientsin a blender or food processor;cover and process until smooth. Transferto a small bowl; cover and refrigerate for1 hour.Spread butter on one side of each sliceof bread; spread hummus on the otherside. Place four slices buttered side downon a griddle. Layer with cheese, turkey,onion, tomatoes and remaining bread,hummus side down. Toast for 2-3 minuteson each side or until bread is lightlybrowned and cheese is melted. Yield: 4servings.Food for Thought: There’s fennel for you, and columbines; there’s rue for you; and here’s some for me; we may call it herb of grace o’Sundays. —William Shakespeare, “Hamlet”

DOES ANYONE HAVE?............Readers looking for recipes turn here for help.Food for Thought: I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find. —James BeardDoes anyone know how tomake an edible peppermintcandy basket? I’ve lookedeverywhere but can’t findthe instructions.Karen Shepard2164 Warrentown Rd.Pulaski MS 39152Does anyonehave a recipe forapple caramelwalnut pie madewith fresh apples?I’d love to receiveit.Mildred Ehrheart526 Winter Rd.New Castle PA 16101I’m looking for an old Southernrecipe called Chocolateand Biscuits. My bestfriend’s mother made themevery year for Christmas;she poured melted chocolateover biscuits.Kelly Vail-Slemons6995 Ford StationGermantown TN 38138I had a delightful sweet potatocasserole at Cracker Barrelin Albuquerque. It containsbrown sugar and pecans, andit’s wonderful. Might youhave a similar recipe?Elaine Young785 Road 3000Aztec NM 87410Does anyone have a recipefor meat filling for pierogies?I cannot find mine and wouldappreciate another one.Carol Doyel369 Laird St.Mt. Morris MI 48458I tasted a wonderful treat ata Christmas party called“Chewy Noel.” It was rolledin confectioners’ sugar. I’dlove to have the recipe so Ican make this treat for theholidays.Khris Baker109 Walnut St.Pineville KY 40977I’m trying to find the recipefor sour cherry cookies. Itcalled for sour pie cherriesand almond extract. Thecookies turned light greenwhile they were baking.With bits of red cherry, thistraditional recipe was idealfor Christmas.Debbie Simpson11460 Crawford Rd.Paonia CO 81428My parents hadbees and a lot ofhoney, andMother made adelicious honeychocolatefudge.Would you havethis recipe?Marjorie Bates1520 E. Fifth Ave.Mitchell SD 57301I’m searching for an oldPennsylvania recipe calledLeeks Dip. Do you have it?R. Allen1224 Paul Martin Dr.Edgewood MD 21040Could someone send me arecipe for pumpkin soup?Leonard Schroeder6340 Fust Rd.Gillett WI 54124Would someone have arecipe for Depression puddingor Depression cake? Iremember as a child enjoyingchocolate pudding andcake mixed together...maybewith raisins, too.Jackye Powell19920 W. Verde Hills Dr.Wickenburg AZ 85390My diabetic son considersflavored water a real treatwhen we buy it at the grocerystore. I’d really like to make itat home and perhaps learn anew flavor or two. Mightsomeone have a recipe?Kim Livingston10 Glad Tidings Ln.Lugoff SC 29078My family and I enjoy makinghomemade pizza, but wehaven’t had a lot of luck withthe crust. Does anyone have acrust recipe that tastes nearlyas good as the pizza parlor’s?The Lee Family180 Dickerman Rd.Silex MO 63377I’d love to surprise my sonin-law,Jose, with homemadecookies from his nativeMexico. If you have anyrecipes you’d like to share,I’d appreciate it.Debra Fennell33251 Little Valley Rd.Fort Bragg CA 95437My Cajun granny made awonderful molasses poundcake, but I never got therecipe. It’s heavy, dark andaromatic. Can anyone helpme find this special recipe?Betty Sherrill7600 Palmer Hwy. Apt. 403Texas City TX 77591If you can answer any of these questions, write directly to the person seeking information.If you have a question, submit it at www.tasteofhome.com. Please see ContributorGuidelines on page 62.Need a quick reply? Because we receive so many requests for this column, it could be quitea while before you see your question in print. So, if you want an answer fast, visit www.tasteofhome.com and click on “Bulletin Board.” Select a chat room and pose your question. You’rebound to get a response in no time!60 TASTE OF HOME \ December & January 2008 tasteofhome.com

Introducing Taste of Home’sALL-NEW “Must-Have” Kitchen Companion!WAIT till you see it—our BIGGEST and BEST Baking Cookbook ever! Enjoy hundreds offresh-from-the-oven treats plus all our baking “secrets” in the one comprehensive cookbookno home baker should be without! You’ll get…■ 728 best-loved recipes made witheveryday ingredients■ 681 gorgeous, full-color photos■ 150+ proven, practical tips you’ll really use■ 3 quick indexes for fast & easy look-upInsert disk in drive. Click on icon to launch.BONUSThis CD was produced for use on thefollowingoperatingsystems:© 2007 Reiman Media Group, Inc.A Reader’s Digest Company473 delicious recipes and dozens of ideasfor year-round entertaining.Mac OS X, Windows XP, Windows Vista. The programisbest viewedat 1024 x768 resolution.39% MoreRecipes!■ Prep times and bake times included■ Durable 5-ring binder format with wipe-cleancover and splash guardsItem #37349Makes a wonderful gift, too!The Taste of Home CookbookPlus FREE Bonus CD!NOW you can get our #1 bestselling cookbook of alltime—over 1 million in print—plus a FREE CelebrationsCD. This all-new, interactive CD is packed with 473delicious recipes perfect for year-round entertaining.You’ll get 39% MORE recipes with this special offer.Altogether you’ll enjoy…■ 1,600+ family-favorite Taste of Home recipes■ 1,600+ full-color photos■ Complete menus, shortcuts, reference charts andhundreds of time-saving tips■ Exclusive interactive cookbook CD so you can search,view and print recipes right from your computer!Item #37348BRANDNEW!3 easy ways to order your cookbook—just$27.95 plus $4.99 for shipping and processingfor one book…$5.99 for 2 or more books.Mention item number and Suite 1017L.■ BY PHONE: 1-800/880-3012■ ON-LINE: www.ShopTasteofHome.com■ BY MAIL: The Taste of Home CookbookSuite 1017LPO Box 26820Lehigh Valley PA 18002-6820Available whereverbooks are sold nationwide!

Springboard into CookingWhen I was first married, I shuddered atthe thought of competing with themeals my mother-in-law made. (I neverknew anyone who made her own chocolate-coveredcherries!) But then I subscribedto Taste of Home. It’s wonderful!Because of my new love for cooking,I started a fun tradition with my grandchildren.Here’s my grandson, Denver,and me (below), making Christmascookies from 2005 Taste of Home AnnualRecipes. We put flour on our facesto show everyone how hard we worked.Thanks for helping make memories.—Judy Nefffrom editors@tasteofhome.comChristmas Cookie BonanzaEvery year, our family gets together theSunday after Thanksgiving to bakeChristmas cookies. My mother startedthis tradition when my sisters and Iwere young, and my cousin and sisterin-lawjoined right in. Now our childrenhelp, too!Last year, we made over 1,400 cookies,including Sugar Cookie Cutoutsand Christmas Shortbread WreathsSTIRRING COMMENTS............from Taste of Home. We expect to makeeven more cookies this year!—Mary AltmanWexford, PennsylvaniaCooks Who CareMany thanks to Taste of Home for featuringApples of Gold in your “CooksWho Care” column. TOH recipes arejust perfect for this ministry—they’repractical, delicious and beautiful. Wetry to teach the young women in ourclasses how to plan a balanced menu,and it’s great when they can prepare atotal meal right from your magazine.Many thanks.—Betty HuizengaFounder, Apples of GoldSanibel, FloridaEditor’s Note: Turn to page 66 to read about acaring cook in Washington state who sendscookies to U.S. troops overseas.Rainy-Day TreatsWe love Taste of Home! One rainy day,it was too cold to play outside, so wehad a baking day! My daughters—Riley,10, Reegan, 7, and Reid, 6 (below)—used recipes from the Oct/Nov issue,including Vanilla Cinnamon Rolls andSpecial Banana Nut Bread. We hope totry Elegant Chocolate Torte soon!—Rhonda GrossFillmore, New YorkCONTRIBUTORGUIDELINESWant to send in your favorite recipe orhandy tip, fun idea or photo to sharewith other readers? We’d love to hearfrom you. Here’s how to get involved:1. It’s easy to send us recipes and othersubmissions! Simply use the convenientform on our Web site, www.tasteofhome.com. Or you can E-mailthem to editors@tasteofhome.com.Ifyou have a particular department orfeature in mind, please type it in thesubject line of your E-mail message.2. When sending recipes, please be specificwith directions, measurementsand sizes of cans, packages and pans.Also, please share a few words aboutthe recipe and yourself. (For recipe contestentries, please follow the directionson page 43.)3. After you submit materials, please bepatient. Due to the large volume, it cantake our small staff several months toreview materials. We may hold yourmaterial without informing you, but wewill let you know if we publish somethingyou submitted. Materials thatwon’t fit in Taste of Home may be consideredfor our Web sites, cookbooks,promotions and other publications.4. By submitting material for publication,you grant Reiman Media Group,Inc., its parent company, subsidiaries,affiliates, partners and licensees use ofthe material, including your name,hometown and state.We reserve the right to modify, reproduceand distribute the material inany medium and in any manner or appropriateplace. We test recipes submittedto us and reserve the right to alterthem as needed. We may contactyou via phone, E-mail or mail regardingyour submission.5. To send submissions via regular mail,please address them to: Taste of Home,5925 Country Lane, Greendale WI 53129.If you have a particular department inmind, please print it on the front of theenvelope. You can send recipe cards orphotocopies of family cookbooks, andthey can be hand-printed or typed on asheet of paper…whatever is easiest foryou. If you would like mailed materialsreturned, please enclose a stamped,self-addressed envelope.6. Sending photos? We accept 35mmcolor prints or high-resolution digitalphotos. Please submit digital images asjpegs at 300 dpi.62 TASTE OF HOME \ December & January 2008 tasteofhome.com

MEET OURFIELD EDITORS✪ ALABAMA: Mary Dixson, Decatur; Lisa Francis, Elba; MaryAlice Brackin, Florence; Peggy Key, Grant; Charlotte McDaniel,Jacksonville; Lisa Allen, Joppa; Laura Tessier, Madison; GloriaLowther, Mobile; Roxana Quarles, Ralph; Christine Ledbetter,Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville✪ ALASKA: Cindi Paulson, Anchorage; Waunita Ann Roggenbuck,Anchorage; Carol Ross, Anchorage; Anna Free, Fairbanks; MargAustin, North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell✪ ARIZONA: Sue Ross, Casa Grande; Letah Chilston, Cottonwood;Lynne Beykirch, Green Valley; Diane Thompson,Nutrioso; Nicole Clayton, Prescott; Ann Perry, Sierra Vista;Linda Turner, Sun City; Edna Coburn, Tucson; Linda Lambert,Wittmann✪ ARKANSAS: Carolyn Kyzer, Alexander; Linda Emery, Bearden;Iola Egle, Bella Vista; Jill Whalen, Centerton; Nicki Evans,Conway; Eva Hickman, Crossett; Frances Owens, El Dorado;Bettie Hartman, Fayetteville; Jacqueline Wilson, Gravette;Renee Gee, Hamburg; Katherine Cruthis, Roe; Donna Long,Searcy; Awynne Thurstenson, Siloam Springs; Judith Gordon,Texarkana; Kristin Reynolds, Van Buren; Glenda Adams,Vanndale✪ CALIFORNIA: Peggy Louise Pruneau, Auberry; Marina Castle-Henry, Burbank; Vicki Schlechter, Davis; Janet Troxel, Delano;Susan Edwards, El Dorado; Lisa Bacon, Fontana; Keri ScofieldLawson, Fullerton; Sandy Thorn, Jamestown; Tina Fox, LakeArrowhead; Shirley Goehring, Lodi; Alcy Thorne, Los Molinos;Laurie Mace, Los Osos; Marilyn Klag, Mill Valley; Bob BrownKorbel, Morgan Hill; Linda Svercauski, Murietta; H. Ross Njaa,Salinas; Ken Churches, San Andreas; Sandra Vanthoff, SanDiego; Michelle Ramos, San Jose; Annette Traverso, San Rafael;Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs; KimGilliland, Simi Valley; Tiffany Mitchell, Susanville; LindaKuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss,Walnut Creek✪ COLORADO: Rally Van Ostrand, Aurora; Janet Lebar,Centennial; Nancy Schmidt, Center; Shelly Korell, Eaton;Sandra Titus, Denver; Ruth Fury, Dove Creek; Audrey Benson,Flagler; Cheri Eby, Gunnison; Karen Gorman, Gunnison; PhyllisHerlocker, Highlands Ranch; Crystal Jo Bruns, Iliff; Jo AnnHoney, Longmont; Christine Halandras, Meeker; Judith Miller,Parker; Trina Benson, Stratton; Naomi Giddis, Two Buttes; LucyMeyring, Walden; Betty Sitzman, Wray✪ CONNECTICUT: Jill Fellows, Coventry; Ellen Baczek Amodeo,Derby; Jan Mead, Milford; Chava Karlovich, Monroe; DennisVitale, New Preston; Sue Smith, Norwalk; Chris Dolan, Seymour;Ruth Hartunian-Alumbaugh, Willimantic; Betty Sparks,Windsor✪ DELAWARE: Traci Wynne, Bear; Beth Satterfield, Dover; JanWalls, Dover; Peggy West, Georgetown; Lisa SpiegelWestbrook, Georgetown; Ronda Weber, Greenwood; DotSwain, Milford; Cynthia Bent, Newark; Kimberley Pittman,Smyrna; Betty Jean Boyd, Wilmington✪ FLORIDA: Kelly Ward Hartman, Cape Coral; Marjorie Carey,Freeport; Julia Livingston, Frostproof; Lillian Julow,Gainesville; Lynn Newman, Gainesville; Nancy Larkin, Maitland;Laura Wheeler, Malone; Allison Loo, Merritt Island; DianeHixon, Niceville; Barbara Carlucci, Orange Park; KerryDingwall, Ponte Vedra; Marsha Manley, Sebring; Kathy Kruse,Thonotosassa; Julie Hayden, Winter Park; Anna Minegar, ZolfoSprings✪ GEORGIA: Meredith Barrett, Atlanta; Ann Chan, Atlanta;Hannah Lamb, Austell; Colette Jaworski, Buford; JacquelineGraves, Cumming; Susan Auten, Dallas; Joyce Kramer,Donalsonville; Kay Rainwater, Fayetteville; HenriettaBrumbaugh, Hiawassee; Merle Bates, La Grange; SuzanneCleveland, Lyons; Janis Garrett, Macon; Carolyn Griffin,Macon; Pat McLendon, Roswell; Laura Dierking, St. Marys; AniKramer, Snellville; Tina Gay, Statham; Nancy Reichert,Thomasville✪ 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; RenaeMoncur, Burley; Ella Faulks, Caldwell; Robin Falck, Eagle;Trisha Kruse, Eagle; Shannon Crowther, Franklin; Julia Powell,Jerome; Cindy Worth, Lapwai; John Nydegger, Lewiston;Donna Wall, Nampa; Raymonda Furness, Newdale; BrendaClark, Rexburg; 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;Helen Suter, Golconda; Dixie Terry, Goreville; Julie Sterchi,Harrisburg; Kristi Starbuck, Highland; Kathy Hawkins,Ingleside; Mary Houchin, Lebanon; Millie Vickery, Lena; KimMarie Van Rheenen, Mendota; Kimberly Kronenberg,Milledgeville; Donna Musser, Pearl City; Janet Mooberry,Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; EvelynKennell, Roanoke; Debbie Fisher, Royalton; Carol Sinclair,St. Elmo; Donetta Brunner, Savanna; Amber Sampson,Somonauk; Leona Kuhns, Sullivan; Martha Zumwalt,Warsaw; Marilyn Clay, Wheeling; Patricia Rutherford,Winchester✪ INDIANA: Sue Call, Beech Grove; Fancheon Resler, Bluffton;Martha Fehl, Brookville; Brandi Fentress, Chandler; AmyChurch, Coatesville; Nancy Johnson, Connersville; SoniaCroucher, Decatur; Nancy Jo Leffler, Depauw; Shawn Robey,Evansville; Dolores Lueken, Ferdinand; Nancy King, Greenfield;Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; BerthaJohnson, Indianapolis; Donna Lisby, Indianapolis; PaulineMiller, Indianapolis; Virginia Phillips, Indianapolis; KathyAllen, Knox; Alma Dinsmore, Lebanon; Norene Wright, Manilla;Harriet Stichter, Milford; Joan Truax, Pittsboro; Karen Owen,Rising Sun; Bernadine Stine, Roanoke; Cynthia Kolberg,Syracuse; 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;Marna Heitz, Farley; DeEtta Rasmussen, Fort Madison; SharonMensing, 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, Marble Rock; MavisDiment, Marcus; Carolyn Pope, Mason City; Wendy Taylor, MasonCity; Becky Ruff, Monona; Sherry Adams, Mt. Ayr; MaryLoops, North Liberty; Jo Groth, Plainfield; Mary Ann Taylor,Rockwell; Sharon Holdiman, Waterloo; Dorothy Jennings, Waterloo;Marion Karlin, Waterloo; Denise Nebel, Wayland; JackSpratt, Webster City; Leona Luecking, West Burlington; GayleOlson, Winfield; Kathi Kuhl-Martin, Winterset✪ KANSAS: Myra Innes, Auburn; Page Alexander, Baldwin City;Carole Schlender, Burrton; Michelle Beran, Claflin; Karen AnnBland, Gove; Margaret Shauers, Great Bend; Shannon Wade,Kansas City; Heather Campbell, Lawrence; Kathy Kittell,Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; LeonaTherou, Overland Park; Pat Habiger, Spearville; Merrill Powers,Spearville; Melanie Eddy, Syracuse; Angela Oelschlaeger,Tonganoxie; Linnea Rein, Topeka✪ KENTUCKY: Randal Wilson, Bellevue; Marcia Blaha, BowlingGreen; Jan Woodall, Cadiz; Tammy Hensley, Canmer; LucilleTerry, Frankfort; Carlene Jolley, Fulton; Sherry Hulsman,Louisville; Billie Wilson, Masonic Home; Naomi Cross,Millwood; Sally Grisham, Murray; Rena Nabours, Olaton; JackieRoof, Paducah; Christine Johnson, Ricetown; Jean Gaines,Russellville; Connie Bryant, Wallingford; Anna Jean Allen, WestLiberty; Jill Evely, Wilmore✪ LOUISIANA: Sundra Hauck, Bogalusa; Rachel Garcia, DeRidder;Blanchie Morrison, Elmer; Edith Betz, Ethel; Brenda Melancon,Gonzales; Pam Holloway, Marion; Kathleen Drott, Pineville;Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray,Tallulah; Dwight Landreneau, Washington; Ruth Montgomery,Washington; Tonya Fitzgerald, West Monroe✪ 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, VanBuren✪ MARYLAND: James Forcum, Baltimore; Beverly Sprague, Baltimore;Margaret Adina O’Bryon, Bel Air; Alice Krohn, Catonsville;Priscilla Weaver, Hagerstown; Michele Ferrario,Ijamsville; Debbie Wilkerson, Lusby; Charles Keating,Manchester; Rosemary Pryor, Pasadena; Nancy Saffield,Pasadena; Judith McGhan, Perry Hall; Barbara Davis, Salisbury;Betsy Hedeman, Timonium; Gail Buss, Westminsterfield editorspotlightLori CoulthardLARAMIE, WYOMINGFamily stats: Husband Max; fourchildren, Kara, Kristi, Katie andDavid. Lori home-schools herchildren and does bookkeepingfor Max, a custom home builder.“I grew up in a small farmingcommunity in Illinois. I begancooking at age 9; my four brothershad to endure many of myexperiments.“I enjoy baking the most inthe fall and around the holidays.It’s fun to see my family’sfaces light up when I serve themgooey brownies or a warm pieceof pie. I often give baked goodsand candy as gifts at Christmas.That’s what it’s all about…sharingwhat I love to do with thoseI love!”Rita FutralSTARKVILLE, MISSISSIPPIFamily stats: Husband Larry;three children, Steve, Meredithand Greg; and three grandchildren.“I have conducted cookingclasses for young, marriedwomen, teaching them how tomake recipes such as chickenand dumplings and fried pies.I’ve also done a Thanksgivingdinner, which the women helpedprepare and we all ate together.“At home, I enjoy preparingfancy meals and like to try newdishes…as well as making old favorites.My husband and I are retired,so when I’m not cookingor doing cross-stitch, I’m participatingin activities at church. Ialso teach Sunday school.”tasteofhome.com TASTE OF HOME / December & January 2008 63

✪ MASSACHUSETTS: Lynn Hartigan, Bradford; ElizabethMontgomery, Cambridge; Joanie Elbourn, Gardner;Arden Billings, Greenfield; Christine Omar, HarwichPort; Charlotte Baillargeon, Hinsdale; Mary West,Marstons Mills; Maria Mulligan, Methuen; HelenMalwitz, Peabody; Nancy Lore, Rockland; MariaRegakis, Somerville; Kaye Gooch, Sudbury; JudithSumner, Worcester✪ MICHIGAN: Patricia Thomet, Alto; Donna Mantha,Augusta; 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; Barb Ruis, Grandville; Jackie Riley, Holland;Anne Heinonen, Howell; Linda Knoll, Jackson;Ruth Peterson, Jenison; DiAnn Mallehan, Kentwood;Marcy Cella, L’Anse; Sondra Bergy, Lowell; Virginia Ferris,Lyons; Geraldine Grisdale, Mt. Pleasant; ShirleyBeachum, Shelby; Jessie Strobbe, Smiths Creek; KathyDorman, Snover; Marsha Ransom, South Haven; ChristinaTill, South Haven; Dona Erhart, Stockbridge;Winifred Winch, Wetmore✪ MINNESOTA: Joan Taylor, Adrian; Linda Nilsen, Anoka;Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; SandyMcKenzie, Braham; Judi Oudekerk, Buffalo; MaryKay Morris, Cokato; Judy Schiro, Cosmos; Ann Botten,Courtland; Marlene Muckenhirn, Delano; ConnieJohnson, Detroit Lakes; Tami Escher, Dumont; ReneeSchwebach, Dumont; Deanna Richter, Elmore; JulianneJohnson, Grove City; Marcia Severson, Hallock; KatieKoziolek, Hartland; Mary Jo O’Brien, Hastings; LucilleTaylor, Luverne; Angie Colwell, Morton; Ruth Smith,New Hope; Dotty Egge, Pelican Rapids; Kari Rosenow,Roseau; LaVonne Hegland, St. Michael; Dianne Bettin,Truman; Dawn Fagerstrom, Warren; Bethel Walters,Willow River; Barb Stanton, Winona✪ MISSISSIPPI: Anne Glidewell, Booneville; DeLoisDouglas, Charleston; Kristy Allen, Hattiesburg; ShirleyGlaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn,Louisville; Peggy Tucker, Mantachie; Rita Futral,Starkville✪ MISSOURI: Barbara Lovercamp, Alma; Linda Wilson,Anderson; Debbie Johnson, Centertown; SashaCummings, Hazelwood; Geralyn Gloe, Hermann; DanQuade, Joplin; Cheryl Neale, Kansas City; Beverly Plymell,Keytesville; Virginia Watson, Kirksville; KarrenChamberlain, Linn Creek; Bernice Morris, Marshfield;Sonja Blow, Nixa; Tammy Breen, O’Fallon; Carol Reed,Salisbury; Marietta Slater, Thayer; Judy Marshall,Waverly✪ MONTANA: Donna Mantha, Augusta; Kerry Bouchard,Augusta; Dixie Lee Harmon, Bainville; Nancy Fettig,Billings; Shari McKinney, Birney; Kandy Clarke,Columbia Falls; Gail Kuntz, Dillon; Doris Galleske,Fairview; Jan Roat, Grass Range; Carolyn Weinberg,Hardin; Beverly Stiger, Helena; Marie Hoyer,Lewistown; Joy Maynard, St. Ignatius; Janet Loomis,Terry✪ NEBRASKA: Ellen Teter, Arapahoe; Bonnie Myers,Callaway; Ina Schmillen, Elkhorn; Alice Tatro, Geneva;Shirley Engstrom, Genoa; Deb Waggoner, Grand Island;Tami Kuehl, Loup City; Jenny Hughson, Mitchell; JudyKamalieh, Nebraska City; Judy Katskee, Omaha; AmyMoylan, Omaha; Verona Koehlmoos, Pilger; DeniseGoedeken, 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 Jones, Henderson; Barbara Murphy, InclineVillage; Nancy Beckerbauer, Las Vegas; SharonPeterson, Las Vegas; Joan Schroeder, Mesquite✪ NEW HAMPSHIRE: Nancy Gaver, Brookfield; KarenClough, Danville; Colleen Palmer, Epping; LindaHarrington, Hudson; Inge Schermerhorn, Kingston;Margaret Drye, Plainfield; Tracy Weber, Swanzey✪ NEW JERSEY: Nancy Zimmerman, Cape May CourtHouse; Helga Schlape, Florham Park; Lisa Finnegan,Forked River; Sally Treonze, Hillsborough; SandraCsippan, Lafayette; Grace Yaskovic, Lake Hiawatha;Roberta Strohmaier, Lebanon; Kelly Williams,Morganville; Stephanie Hanisak, Port Murray; MarieForte, Raritan; Nancy Negvesky, Somerville✪ NEW MEXICO: Phyllis Bailey, Albuquerque; CatherineHayes, Albuquerque; Judy Parker, Albuquerque; MollySeidel, Edgewood; Pamela Huntley, Grants; CarolMead, Los Alamos; Karen Armatys, Raton; Terri Kearns,Roswell; Alpha Wilson, Roswell✪ NEW YORK: Louise Beatty, Amherst; Sandy Starks,Amherst; Marilee Merle, Attica; Judy Losecco, Buffalo;Nancy Breen, Canastota; Margaret Gage, Cherry Valley;Michele Van Dewerker, Cherry Valley; Rebecca Gage,Cobleskill; Dolores Hayes, Fort Plain; Janice Arnold,Gansevoort; Karen Buhr, Gasport; Arlene Mawn, Holley;Patti Mitchell, Horseheads; Helen Phillips, Horseheads;Cheryl Barney, Le Roy; Mary Malinowski, Lee Center;Kathy Petrullo, Long Island City; Frances Boise, Marion;Lucia Johnson, Massena; Linda-Ann Wargo, NorthMassapequa; Estelle Keefer, Olean; Rosemary White,Oneida; Andrea Holcomb, Oxford; Darlene Markham,Rochester; Kristine Chayes, Smithtown; Penney Kester,Springville; Penny Sands Fersko, Staten Island; SusanSeymour, Valatie; Harmony Tardugno, Vernon Center;Kathy Anderson, Wallkill✪ NORTH CAROLINA: Cindy Winter-Hartley, Apex; GerryBeveridge, Beaufort; Doris Jennette, Buxton; KatieSloan, Charlotte; Doris Heath, Franklin; Mary LouRobison, Greensboro; Paula Bass, Greenville; SigridHice, Hickory; Linda Thompson, High Point; DorisMcMahon, Morgantown; Mary Strickland, Nashville;Jane Needham, River Bend; Hilda Pardue, Ronda; RosalieYopp Hylander, Sneads Ferry; Dorothy Baker,Southern Pines✪ NORTH DAKOTA: Jeri Dobrowski, Beach; Rita Christianson,Glenburn; Patricia Burris, Grand Forks; AnnMarie Moch, Kintyre; Marshelle Greenmyer-Bittner,Lisbon; Lisa Morman, Minot; Amy Loeb, Raleigh; LoisFlaten, Ray; Carla Hodenfield, Ray; Marilyn Hodenfield,Ray; Sarah Goetz, Richardton; Lillian Domres, Towner;Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti✪ OHIO: Doris Taekett, Alger; Bev Spain, Bellville; DavidKlein, Berkey; Diane Turner, Brunswick; SherryMasters, Cincinnati; Kimberly Rice, Cincinnati; RuthStoops, Cincinnati; Betty Heinold, Columbus; SheilaJarrells, Dayton; Kim Wallace, Dennison; PatriciaAurand, Findlay; Freda Becker, Garrettsville; CaroleFinney, Harrisville; Betty Spencer, Hopedale; IreneThurston, Huber Heights; Catherine Dawe, Kent; LindaMiller, Lowell; Debra Dohy, Massillon; Tammy Logan,McComb; Diane Shipley, Mentor; Ben and ArieCoblentz, Millersburg; Maudie Raber, Millersburg; PollyCoumos, Mogadore; Marilyn Storck, New Carlisle;Marilyn Bick, Norwalk; Julie Mosier, Perrysville; ShirleyHeston, 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, YellowSprings✪ OKLAHOMA: Denise Vineyard, Ardmore; BarbaraShepherd, Edmond; Peggy Goodrich, Enid; Flo Burtnett,Gage; Kay Curtis, Guthrie; Stacey West-Feather,Jay; Donna Brockett, Kingfisher; Nancy Johnson, Laverne;Deanne McCarty, Midwest City; Marcia Nelson,Ponca City; LaDonna Reed, Ponca City; ChristineEilerts, Tulsa✪ OREGON: Christy Freeman, Central Point; SusanSnyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry,Dallas; Lu Ann Kessi, Eddyville; Deb Darr, Falls City;Naomi Pollard, Gladstone; Mickey Turner, Grants Pass;Stephanie Wilson, Helix; Leann Meeds, Klamath Falls;Cathee Bethel, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; KathleenJones, Newberg; Carolyn Allison, Pleasant Hill;Shannon Burroughs-Campbell, Portland; Mary AnneThygesen, Portland; Krista Frank, Rhododendron;Laura Nickles, Rosebury; Darlene Brenden, Salem;Virginia Crowell, Stayton; Carol Baker, Summerville;Marie Hattrup, The Dalles; Dala Johnson, Tualatin;Grace Dickey, Vernonia; Earlene Ertelt, Woodburn;Marilyn Paradis, Woodburn✪ PENNSYLVANIA: Sharon Allen, Allentown; BarbaraMcCalley, Allison Park; Betty Claycomb, Alverton; MillieRogers, Annville; Amanda Dunham, Bristol; Janice Burkholder,Chambersburg; Beth Ask, Cogan Station; ClarannGafrarar, Columbia; Helen Hassler, Denver; LorraineArmstrong, Downingtown; Susan Schneller, Doylestown;Patty Kile, Elizabethtown; Rita Reifenstein, Evans City;Pat Rimmel, Ford City; Lena Esh, Gordonville; LydiaGarcia, Hanover; Charlotte Goldberg, Honey Grove; TinaRepak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer,Liberty; Bradley Moritz, Limerick; Patricia Mele, LowerBurrell; June Sangrey, Manheim; Janet Thomas, McKeesRocks; Joyce Guth, Mohnton; Marlene Barker,Monroeville; Melody Mellinger, Myerstown; Mary Landis,New Cumberland; Elaine Anderson, New Galilee; KathyPeters, North Versailles; Ann Nace, Perkasie; JoyceDaubert, Pine Grove; Debra Latta, Port Matilda;Catherine Cremers, Pottstown; Alta Rodgers, Pottstown;Cherie Sechrist, Red Lion; Pat Kreitz, Richland; RomaineWetzel, Ronks; Darla Germaux, Saxton; Lucinda Walker,Somerset; Michelle Wise, Spring Mills; Nancy Foust,Stoneboro; Dolores Skrout, 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; Pat Medeiros, Tiverton; Barbara Lynch, WestWarwick✪ SOUTH CAROLINA: Ruth Marie Lyons, Aiken; Kelly AnnGray, Beaufort; Alaina Showalter, Clover; BrendaLeonard, Columbia; Katherine Moss, Gaffney; Lisa Varner,Greenville; Jeanie Jenkins, Greenwood; OllieJackson, Inman; Claudia Grier, Lancaster; Lillian Heston,Leesville; Lynn Parnell, Lexington; Loretta Cergol,Myrtle Beach; Elizabeth Hunter, Prosperity; MelanieThurston, Williamston✪ SOUTH DAKOTA: Joan Antonen, Arlington; Judy Jungwirth,Athol; NanCee Maynard, Box Elder; Pam Hofer,Carpenter; Nina Vilhauer, Mina; Maxine Smith,Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City;Glenda Goldade, Seneca; Helen Cluts, Sioux Falls;Frances Poste, Wall; Roxy Wilfahrt, Watertown✪ TENNESSEE: Sue Ashford, Blountville; Vivian Walker,Crossville; Margaret McNeil, Germantown; KathyKnight, Greeneville; Beth Fugate, Knoxville; SuzanneWhitaker, Knoxville; Kim Randall, Kodak; KathleenFuller, Murfreesboro; Shellee Harrison, Savannah;Sharon Manus, Smyrna; Andrea Bolden, Unionville✪ TEXAS: Christine Groves, Archer City; Sarah Woodruff,Austin; Tonya Jones, Brenham; Sue Broyles, Cherokee;Evelyn Hroch, Corpus Christi; Denise Baumert, Dalhart;Tina Mills, Dallas; Luann Carlson, El Paso; JeanneBrady, Fort Worth; Mildred Sherrer, Fort Worth; SusanGaroutte, Georgetown; Pat Stevens, Granbury; MarthaSue Stroud, Greenville; Gay Nell Nicholas, Henderson;Rebecca Liao, Keller; Linda Clapp, Live Oak; RitaLeonard, Longview; Linda Rainey, Monahans; AnnCousin, New Braunfels; Joan Hallford, North RichlandHills; Mary Anne McWhirter, Pearland; ShonieCastaneda, Pharr; Penny Spearman, Pickton; MarilynKatcsmorak, Pleasanton; Mary Lou Roberts, SanAngelo; Jackie Fremming, San Antonio; Billie JeaneGarner, Southlake✪ UTAH: Edie DeSpain, Logan; Paula Zsiray, Logan; LesliDustin, Nibley; Arlene Butler, Ogden; Lucile Proctor,Panguitch; Karen Allen, Park City; Keri Witte, Provo;Donna Higbee, Riverton; JoLynn Hill, Roosevelt;Barbara Birk, St. George; Rebecca Baird, Salt Lake City;Stacey Christensen, Salt Lake City; Gaylene Anderson,Sandy; Debbie Mace, Sandy; Roni Goodell, Spanish Fork✪ VERMONT: Patricia Le Blanc, East Hardwick; VirginiaBreitmeyer LaPierre, Greensboro Bend; Harriet Dumas,Hartland; Joan Finley, Hartland; Patricia Bixby,Morrisville; Susan Greenall, Windsor✪ VIRGINIA: Margaret Wagner Allen, Abingdon; DorothyShowalter, Broadway; Teresa Mears, Chincoteague;Donna Rivera, Colonial Beach; 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: Bonnie Waliezer, Brush Prairie; JanieCooper, Chelan; Carol Beyerl, East Wenatchee; JanisPlagerman, Ephrata; Margie Snodgrass, Gig Harbor;Patricia Crandall, Inchelium; Carolyn Popwell, Lacey;64 TASTE OF HOME \ December & January 2008 tasteofhome.com

Perlene Hoekema, Lynden; 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;Ferne Carter 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 AnneFoust, Bluefield; Cheryl Maczko, Eglon; Amy Short,Lesage; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak,Terra Alta✪ WISCONSIN: Janelle Lee, Appleton; Sue Gronholz,Beaver Dam; Amy Voights, Brodhead; Gloria Warczak,Cedarburg; Ruth Jungbluth, Dodgeville; KathleenTaugher, East Troy; Dennis Dolan, Fitchburg; StephenBaseley, Fond du Lac; Nancy DeMaster, Fond du Lac;Carrie Sherrill, Forestville; Bernie Bellin, Franklin; LisaFeld, Grafton; Jean Ecos, Hartland; Donna Gorman,Lone Rock; Arlene Haupt, Madison; Holly Basford,McFarland; Gail Sykora, Menomonee Falls; Mari AnneWarren, Milton; Charlene Griffin, Minocqua; JeanettePederson, Monico; Darlene Alexander, Nekoosa; LoisFetting, Nelson; Chris Kohler, Nelson; Carol Smith,New Berlin; Lauren Heyn, Oak Creek; Judy Skaar, Pardeeville;Ardyce Piehl, Poynette; Mark Trinklein,Racine; Linda Rock, Stratford; Doris Sather, Strum;Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa;Mary Steiner, West Bend; Darlis Wilfer, West Bend✪ WYOMING: Lulu Shuler, Cody; Jo Maasberg, Farson;Ardis Rollefson, Jackson Hole; Lori Coulthard,Laramie; Vera Reid, Laramie; Bertie Jones, Lusk;Denise Smith, Lusk; Arlene Zerbst, Newcastle; ClaudiaMeyer, Pinedale; Bonnie Hiller, Powell; CarolynWalton, Smoot; Bobbi Miller, Thermopolis✪ ALBERTA: Joan Rose, Calgary; Connie Tiesenhausen,Demmitt; Florence Barnes, Drumheller; LoriStefanishion, Drumheller; Orien Major, Hinton;Margaret Steacy, Lethbridge; Kathy Scott, Lingle; KarenBourne, Magrath; Lise Thomson, Magrath; RuthAnn Stelfox, Raymond; Frieda Meding, Trochu✪ BRITISH COLUMBIA: Joan Baskin, Black Creek; BrendaRead, Burns Lake; Merle Dyck, Elkford; Leigh Moore,Heffley Creek; Deborah Maki, Kamloops; Doreen Martin,Kitimat; Patty Burk, Nanaimo; Danielle Belanger,Victoria✪ MANITOBA: Mina Dyck, Boissevain; Marge Reimer-Toews, Steinbach; Linda Grienke, Winnipeg; AliceSzarkiewicz, Winnipeg✪ NEW BRUNSWICK: Nancy Biddington, Boudreau-Ouest;France Couturier, Edmundston; Marilu Hynes, McLeodHill✪ NEWFOUNDLAND: Margot Nash, Mt. Pearl; Joan Kane,Trinity✪ NOVA SCOTIA: Lois Bent, Bridgetown; CathyLongaphy, Coldbrook; Celine Munroe, Guysborough;Wendy Dowling, Queens County; Kelly Kirby,Westville✪ ONTARIO: Joannah Jarman, Almonte; Pat Roberts,Cookstown; Mary Ellen Agnew, Dundalk; Donna KleinGebbinck, Elmvale; Nancy Horsburgh, Everett; LindaRussell, Exeter; Wendy Masters, Grand Valley; JanetTigchelaar, Jerseyville; Sarah Weber, Kitchener; EldaHall, Oro Station; Lois Taylor Caron, Ottawa; NancyBergeron, Powassan; Janis Plourde, Smooth RockFalls; Raymonde Bourgeois, Swastika; Lynne Wilhelm,West Hill✪ PRINCE EDWARD ISLAND: Connie Sanders, BelleRiver; Nancy Coughlin, Charlottetown; TammyClements, Murray Harbour✪ QUEBEC: Anne MacWhirter, Hope; Diana Frizzle,Knowlton; Linda Johnson, Pointe Claire✪ SASKATCHEWAN: Betty Abrey, Imperial; Del Mason,Martensville; Margaret Clark, Regina; Carol Funk,Richard; Val Lefebvre, Rosetown; Joanne Shewchuk,St. Benedict; Norma Harder, Saskatoon; PeggyGwillim, StrasbourgFind the Missing Bulb!You could win one of the prizes shown below!Acolorful bulb from Taste ofHome’s Christmas tree is missingfrom the string. Can youhelp us find it?As many of you know,we like to have a littlefun in TOH by havingyou readers search for ahidden drawing.In the past, it’s been atoothpick. But to make thingsmore fitting for the season, we’vehidden a Christmas bulb this time.The drawing is hidden somewherein every copy of this Dec/Jan issueand looks like the bulb shown hereHIDE & SEEK............(this one is just an example).The real bulb is hidden elsewhere.It may be tucked in a photo,in a drawing, in an articleor in a recipe—and it couldbe a different size.Find the bulb and enterthe “Hide & Seek” conteston our Web site. Or mail apostcard with the correctpage number and your name, addressand phone number to Hide &Seek, Taste of Home, 5925 CountryLane, Greendale WI 53129. We’llconduct a random drawing in mid-January.WHERE WAS THAT TOOTHPICK? IN THE OCT/NOV ISSUE, IT WAS HIDDEN ONTHE CABINET NEXT TO THE GARDEN WINDOW ON PAGE 52.Win a Fun FondueOr Cook’s OrnamentCelebrate the Super Bowl in style with Trudeau’s Nacho and Chocolate FootballFondue set. The first 50 prize-winners in our Hide & Seek contest can use this tripledutypot as a traditional cheese/chocolate fondue pot, a chafing dish for cheesedips, or a novelty serving platter for chips and salsa. Suggested retail is $19.99.The next 30 winners will receive one of these special ornaments from Hallmark.The Do Yourself a Flavor Keepsake Ornament applauds a beloved cook with amini version of her (or his) work space, while the King of the Grill Keepsake Ornamentwill get any grilling guru all fired up. Suggested retail is $12.50 each.Even if your name isn’t drawn, you can learn more about how to purchasethese items by logging on to www.tasteofhome.com/links.tasteofhome.com TASTE OF HOME / December & January 2008 65

4‘Cookie Mom’ WarmsTroops’ HeartsThis caring baker makes the holidays a little easier and tastierfor U.S. troops in Iraq.most know her as Kerry. Butto many soldiers, she’s “TheCookie Mom.”Since the early 1970s, Kerry Amundsonof Ocean Park, Washington, hasbeen sending Christmas cookies to U.S.troops overseas.“A little taste of home means so muchto our soldiers,” says Kerry. “Sendingcookies is a small way I can show mygratitude.”Last Christmas, Kerry organized aholiday cookie exchange in her neighborhood.She asked her neighbors toconsider bringing some extra cookiesfor the troops.“Each of the ladies arrived with an1 2extra gallon-size bag of cookies,” notesKerry. “I was overwhelmed with theirthoughtfulness.”Kerry contributed dozens of gingerbreadmen using Taste of Home’s GingerbreadBoy Cookies recipe. She’sfound that molasses-type cookiestransport well and can survive the extremeheat in Iraq.One soldier especially grateful for thecare packages is Kerry’s son, Jonathan,a sergeant in the United States ArmyReserve. Jon, 28, recently completed hissecond tour to Iraq.“Each time he received a big box ofmy cookies, Jon would yell out, ‘Cookiesfrom home!’ and everyone was onCooking Outreach: If you or a group you belong to cooks for a charitable, spiritual or other purpose,tell us about it at cookswhocare@tasteofhome.com. For Contributor Guidelines, see page 62.31) Kerry’s daughter, Angela (right), a pettyofficer in the United States Coast GuardReserve, welcomes home her brother, Jon,from Iraq. 2) Kerry sent the troops GingerbreadBoy Cookies. Find the recipe on ourRecipe Finder at www.tasteofhome.com.3) Jon’s platoon. 4) Kerry (far left) hosts anannual holiday cookie exchange.him like nobody’s business,” says Kerry.When she greeted her son at a welcome-homeceremony last Septemberat Fort Lewis, Kerry handed each of thesoldiers in Jon’s platoon an Americanabasket filled with homemade cookies.“One of the guys said, ‘So this is theCookie Mom,’ Kerry recalls. “Theydove right into the baskets and practicallyinhaled the cookies.”Interested in sending cookies to thetroops? See the tips below. For moreinformation on ways you can helpsupport our troops, log on to www.tasteofhome.com/links.Cookie CarePackage TipsWarm a soldier’s heart with a packageof homemade cookies. Here are someeasy packing tips that will ensure lessbreakage and fresher flavor.Drop, refrigerator and sandwich*cookies are fairly sturdy and less likelyto break when shipping.Drop cookies should be bundled*back-to-back in packages of two.Some refrigerator cookies can be*stacked in threes and then tied withribbon to make them look special.Strong-flavored cookies should be*kept separate from milder ones.Once your cookies are neatly bundledin plastic wrap, place them in dis-*posable plastic containers lined withcrumpled waxed paper.Place your cookie containers in a second,larger box that is cushioned by*crumpled waxed paper or bubble wrap.A friendly letter or greeting is always*appreciated.66 TASTE OF HOME \ December & January 2008 tasteofhome.com

RECIPE INDEXDecember & January 200815APPETIZERS& SNACKSChicken Mushroom Melts, 52Fruited Feta Spread, 53 Gooey Pizza Dip, 57Pizza Fondue, 49Pork ’n’ Shrimp SpringRolls, 53Super Sausage Dip, 49Toffee-Coated Peanuts, 41BEVERAGESBubbly Cranberry Punch, 53Homemade Eggnog, 21Hot Cocoa, 35BREADS, MUFFINS& ROLLSCherry-Pecan Quick Bread, 21Cinnamon-Pecan CoffeeCakes, 35Cracked Pepper CheddarMuffins, 37Cranberry Swirl Loaf, 14Raisin Loaves, 39Sweet Milk Dinner Rolls, 33BREAKFASTEgg Scramble, 35CANDYCherry Chocolate Bark, 12Chocolate HazelnutTruffles, 11Raisin Cashew Drops, 41Triple Nut Candy, 12DESSERTSCakes & TortesFestive Holly Cake, 13Purple-Ribbon PumpkinCake, 37Cookies & BarsAlmond Tassies, 7Brown Sugar DateSquares, 39Brownie Biscotti, 9Chocolate Pinwheels, 9Eggnog Snickerdoodles, 21Holiday Spritz, 7Nice ’n’ Soft Sugar Cookies, 7Raisin Pecan Baklava, 68Raspberry Coconut Bars, 14Turtle-Shaped Cookies, 6Walnut Horn Cookies, 6MiscellaneousAlmond Venetian Dessert, 12Cake and Fruit Kabobs, 53Elegant Eggnog Dessert, 21Fancy Phyllo Cups, 11Frosty Almond Dessert, 15Noodle Pudding, 41Pies & TartsEggnog Cream Pies, 21Hazelnut Pear Tart, 11Lemon Meringue Pie, 33 Sweet Potato Tart, 56MAIN DISHES Bean Quesadillas, 57Butternut Turkey Bake, 27Chicken Cordon Bleu, 33Crescent-Topped TurkeyAmandine, 27Fiesta Lasagna, 37Ham Wellington, 19Holiday Beef Brisket, 58Next Day TurkeyPrimavera, 27Pepper-Rubbed RedSnapper, 15Prime Rib Dinner, 17 Spicy Shrimp, 57Spinach ’n’ SausagePork Loin, 18Tastes Like ThanksgivingCasserole, 29Turkey Enchiladas, 31Turkey Potpies, 29SALADS & DRESSINGS Citrus Tossed Salad, 57Colorful Turkey SaladCups, 27Cranberry Fluff, 41Creamy Corn Salad, 37Favorite Turkey Salad, 29Mixed Bean Salad, 33 Turkey Tossed Salad, 31SANDWICHES& WRAPSTurkey Muffuletta, 31Turkey Sandwiches with RedPepper Hummus, 59SIDE DISHESBacon ’n’ Cheese StuffedPotatoes, 47Broiled Grapefruit, 35Fennel-Potato Au Gratin, 19Onion YorkshirePuddings, 17Pecan Vegetable-RiceMedley, 39Prosciutto Tortellini, 15Swiss-Almond Floret Bake, 17Zucchini Latkes, 59SOUPS, STEWS& CHILIChili for a Crowd, 39Leek Soup with BrieToasts, 24Minestrone with Turkey, 29Southwestern TurkeySoup, 31 Recipe includes Nutrition FactsCheck Nutrition Facts for otherTaste of Home recipes usingthe Recipe Finder atwww.tasteofhome.com33354157Vol. 15, No. 6, December/January 2008 © Reiman Media Group, Inc., 2007. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693.“Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications,for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman MediaGroup, Inc.Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404. Send stamped return envelope with photos, manuscripts andinquiries. Material in this publication may not be reproduced in any form without permission. “ POSTMASTER: Send addresschanges to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794.” Return undeliverable Canadian addresses to: CustomerService, 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. funds prepaid.) 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 Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call1-800/344-6913; or E-mail subscriberservices@reimanpub.com. For address changes, include both old and new addresses.If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receivea corrected address within 1 year.Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service.If you are among the subscribers who signed up, please be advised that we have discontinued Continuous RenewalService until further notice. To renew your subscription, please return one of the renewal notices you receiveby mail or with your issues, or call 1-800/344-6913.Consumer Information: Reiman Publications may share information about you with reputable companies in orderfor them to offer you products and services of interest to you. If you would rather we not share information, please writeto Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.tasteofhome.com TASTE OF HOME / December & January 2008 67

...delectable!Raisin Pecan BaklavaPREP: 30 min.BAKE: 20 min. + cooling..................................Liv VorsPeterborough, Ontario..................................1/3 cup sugar1/4 cup water3 tablespoons honey4-1/2 teaspoons lemon juice1/2 cup chopped pecans, toasted1/2 cup Grape-Nuts1/2 cup raisins1/3 cup packed brown sugar1/2 teaspoon ground cinnamon8 sheets phyllo dough(14 inches x 9 inches)“This lightened-up version oftraditional baklava is to diefor, and it looks beautiful on agoody tray. The toasted pecansreally stand out, and Grape-Nuts give additional crunch.”In a small saucepan, combine the sugar, water, honey andlemon juice. Bring to a boil; cook and stir until sugar is dissolved.Remove from the heat.In a bowl, combine the pecans, cereal, raisins, brownsugar and cinnamon. Stir in 3 tablespoons of honey mixture;set aside.Stack phyllo sheets on a work surface; trim 1 in. fromthe 9-in. side. Cut in half lengthwise, forming 8-in. x 7-in.rectangles. Overlap two pieces in a greased 8-in. squarebaking dish; spray with cooking spray. Repeat three times.Spread nut mixture over top. Overlap two pieces of phylloto cover nut mixture; spray with cooking spray. Repeatwith remaining phyllo. Using a sharp knife, cut into 24rectangles, about 2-1/2 in. x 1 in.Bake, uncovered, at 350° for 20-25 minutes or until goldenbrown. Reheat reserved honey mixture; pour over hotbaklava. Cool completely on a wire rack. Yield: 2 dozen.NEXT ISSUE’SMENU...........The upcoming Taste ofHome issue will tickle yourtaste buds with foods for aflavorful February andmouth-watering March.Here’s a hint of what youcan expect…Warm up a chilly day withprize-winning slowcooker recipes fromour big national contest.Besides savory entrees, expectsurprises for breakfastand dessert.Desserts to dazzleyour valentine willhave an extra ingredient—they’re all made with love!A hearty St. Patrick’sDay breakfast will getthis holiday off to a tastystart. It’s easy—and that’sno blarney!Special yeast breadswill rise to the occasion.These eye-catchers willbrighten a holiday brunchor any day.Plus, the Feb/Mar issuewill include an Eastermenu from one of our fieldeditors…“Mom’s Best” orangeroughy dinner…abudget-friendly soup supper…andmany more favoritesfrom TOH readers.Look for it soon!