Retete Craciun

DECEMBER/JANUARY 2007
$3.99 U.S./$4.99 Canada
Cooking Magazine
in North America!
Edited by a thousand country cooks!
Celebrate an
Old-Fashioned
Christmas
December/January 2007
24 Go Nuts Contest Winners

39 Cooking for a Crowd
16 Snacks & Appetizers

Served on
Our Cover...
Winter delights youll
make again and again
Yuletide Pound Cake,
Cranberry-Topped Lemon
Tarts and Cappuccino
Trufflesare on p. 49.
Features
6 Cookie Classics
22 My Moms Best Meal
8 Nostalgic Sweets
24 Go Nuts Contest
Readers share festive favorites
Treats that evoke warm memories
10 Celebrate with
Cranberries
Very-berry bread,
coffee cake and more
12 Gifts from the Kitchen

Wrap up some delectable presents
18 A Healthy New Year

Count down to a great menu!
A twist on holiday turkey
Take a crack at our top picks
54 Brunch with
Rudolph
Theme brightens fun gathering
66 Dog Bone Treats
Bake em for your favorite pooch
68 Frosty Finale
Cool, colorful peppermint pie
Departments
New Recipe Contest
43
Touring Country Kitchens
44
Time-Saving Tips
47
Ask Our Test Kitchen Team 57
18
Good Food Thats
Good for You
6 Cookie Classics
Does Anyone Have?
58
My Secret Ingredient
60
Our Familys Favorite Grace 60

Stirring Comments
62
1,000 Taste of Home

Field Editors
63
Heres Part of Our Staff
63
Teds Toothpick Contest
65
Recipe Index
67
66 Dog Bone Treats
More Recipes
14 Editors Favorite Meal
Spectacular roast is so easy
16 Super Snacks & Appetizers

Savory ideas for merry munching
14 Editors Favorite Meal
21 Potluck Pleasers
Christmas brunch buffet
24 Clip & Keep Recipe Cards

Lip-smacking seasonal fare
46 A Complete Meal in Minutes

Quick steak dinner satisfies
48 Just Desserts
Prepared with festive touches
56 Feed Your Family for

$1.90 a Plate
Chicken stands in for ribs
59 Cooking for One or Two

A couple of irresistible entrees
10 Celebrate with Cranberries
61 My Recipe Won
Luscious layered pumpkin dessert
PLUS Means
More for You!
For subscriber-only
BONUS recipes and features, visit
www.tasteofhome.com/plus.
Youll find
Top 10 Christmas cookies
More cranberry recipes and tips
A healthy New Years brunch
A 30-minute meal menu
More holiday desserts
A fast, frugal meal
Table Talk
Celebrate
an old-fashioned Christmas with this festive issue as your

guide! Every page is sparkling with holiday cheer
Bite into wonderful Christmas cookies! Youll find a selection of readers favorites starting on page 6.
Editor Ann Kaiser

Managing Editor Barbara Schuetz
Senior Art Director Sandra L. Ploy
Associate Food Editors
Diane Werner RD, Coleen Martin
Assistant Food Editor Karen Scales
Senior Home Economist Patricia Schmeling
Gifts from the kitchen are sure to please. Find just the right goodies for relatives, friends, teachers and others you want to remember on pages 12-13
and scattered throughout the issue.
Senior Recipe Editor Sue A. Jurack
Go Nuts with prize-winning recipes from our contest. Pecans, pistachios,

cashews and more star in the luscious lineup.Turn to page 24 for a taste.
Copy Editor S.K. Enk
Yum! Halloween Family Fun

Spirited by the spooky fun in our last issue, Jeff and Lisa
Voisin and their kids created a sweet plot.Our family
spent some quality time in the kitchen making the
wonderful Tombstone Treats (Nov/Dec), Lisa writes
from Muskego,Wisconsin.While Dad decorated the
cookies, Sara melted chocolate and Eric made the coconut green. Mom supervised and had a fantastic time.
The treats were a hit at a Girl Scout Halloween party!
Faraway Holiday Tasted Like Home
Taste of Home helped warm up an uncommon Christmas last year for
Jennifer and Ben Burkholder of La Mirada,California.Wed recently moved
here from Pennsylvania for graduate school and could not travel home for
Christmas due to jobs and finances.
Knowing the day would be a little lonely, I wanted to make it special, Jennifer recalls.So, before I left for work on Christmas Eve, I made Christmas Breakfast Casserole (Dec/Jan 06) and Effortless Eggnog (Dec/Jan 06) as well
as a trusted cherry tea cake recipe from my mom.
Ben put the casserole in the oven,set the table and put the finishing touches on
our little apartment, so it was festive and ready for Christmas brunch when I got
home in the morning.
After a delicious meal, the couple went to church, then to the beach! We missed
our families, Jennifer says,but had a memorable day thanks to the warm southern California weather,each others company and a few recipes that made it taste like home!
Come See Us in Greendale
Youll discover mountains of Taste of Home cookbooks at bargain pricesgreat values on kitchen gearand see a TOH Test
Kitchen in action at the new Taste of Home Outlet.
Part of the Reiman Publications Visitor Center in charming
Greendale,Wisconsin,the TOH Outlet is a great place to shop for
last-minute Christmas gifts. Stop in later this winter for a cabinfever cure or plan a spring visit (Greendales Spring Festival is
May 19). Click on Visitor Center at www.reimanpub.com for
more information. Groups are welcome!
Have a Tasteful Christmas Tree?
If you decorate a tree with a food or cooking theme, wed love to see it. Do you
hang cookies, cranberry garlands, kitchen miniatures? Shelley Wiltshire of Olney,
Maryland decks a holiday tree with a collection of silver tea balls her mother
started years ago. Please send us photos and a description of your tree. (see Contributor Guidelines on page 62).
Recipe Editors
Mary King, Christine Rukavena
Assistant Editor Melissa Phaneuf
Editorial Assistants
Jane Stasik, Mary Ann Koebernik
Graphic Art Associates Ellen Lloyd, Kathy Crawford
Test Kitchen Home Economists
Ann Liebergen, Peggy Fleming RD,
Tina Johnson, Marie Parker, Annie Rose,
Wendy Stenman, Amy Welk-Thieding RD;
Contributing: Dot Vartan
Test Kitchen Assistants
Rita Krajcir, Kris Lehman,
Sue Megonigle, Megan Taylor
Photographers
Rob Hagen (Senior), Dan Roberts, Jim Wieland
Associate Photographer Lori Foy
Set Stylists
Jenny Bradley Vent;
Assistant: Melissa Haberman;
Contributing: Stephanie Marchese, Julie Ferron,
Nancy Seaman, Grace Natoli Sheldon, Gail Engeldahl
Food Stylists
Joylyn Trickel (Senior), Sarah Thompson;
Assistants: Kate Baumann, Kaitlyn Besasie;
Contributing: Diane Armstrong, Suzanne Breckenridge,
Sue Draheim, Mary Franz, Julie Herzfeldt,
Jennifer Janz, Jim Rude
Photo Studio Coordinator Suzanne Kern
President
Barbara Newton
Senior Vice President, Editor in Chief
Catherine Cassidy
Creative Director
Ardyth Cope
Vice President, Advertising Sponsorship Director
J.P. Perkins
Founder
Roy Reiman
Vol. 14, No. 6, December/January 2007 Reiman
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Wishing you a delicious holiday season! The Taste of Home Staff

4
Taste of Home December/January 2007
Celebrate an
Gaily decorated cookies, fragrant gingerbread boys and

steamed holiday pudding are among the tasty traditions that
evoke memoriesand inspire new ones!
On the following pages, Taste of Home readers share
treasured family recipes that make spirits merry year after year.
Cookie Classics
These tempting cookie-plate choices
include Cherry Almond Cups (left), Mincemeat Cookies and Chocolate Linzer Cookies.
From ovens
across America, these favorite Christmas cookies make a merry assortment. From frosted cutouts to standout stars, they bring sweet greetings.
Sour Cream Cutouts

(Pictured on page 5)
Get 10 more of our editors favorite Christmas

cookie recipes FREE at www.tasteofhome.com/plus.
PREP: 30 min. + chilling

BAKE: 15 min. per batch + cooling
Rich and tender with a lovely vanilla
flavor, these cute cutouts are sure to
catch Santas eye! It wouldnt be Christmas for Jane Grosvold of Holcombe,
Wisconsin without them.
1
2
3
1
1
5-3/4
2
1/2
1/2
2
cup butter, softened

cups sugar
eggs
cup (8 ounces) sour cream
teaspoon vanilla extract
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoon salt
cans (16 ounces each) vanilla
frosting
Gel food coloring of your choice
In a large mixing bowl, cream butter and sugar. Beat in eggs, sour cream and vanilla.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture
and mix well. Cover and refrigerate overnight.

On a lightly floured surface, roll out dough
to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased
baking sheets. Bake at 375 for 12-15 minutes or until lightly browned. Remove to wire
racks to cool.
Tint some of the frosting with food coloring; decorate cookies as desired. Yield:
about 6-1/2 dozen.
Lemon Butter Spritz

PREP: 20 min.
Field editor Iola Egle of Bella Vista,
Arkansas is a veteran baker who
counts this lemony spritz variation
among her best-loved recipes.
1
1-1/4
1
1
1
2-1/2
1/4
Glaze:
1
2
1/2
2

cups confectioners sugar
egg
tablespoon lemon juice
tablespoon grated lemon peel
teaspoon salt
cup confectioners sugar
tablespoons baking cocoa
to 3 tablespoons milk
In a large mixing bowl, cream butter and confectioners sugar. Beat in the egg, lemon juice
and peel. Combine flour and salt; gradually
add to creamed mixture and mix well.
Using a cookie press fitted with a bar disk,
form dough into long strips on ungreased
baking sheets. Cut each strip into 2-1/4-in.
pieces (do not separate pieces). Bake at
400 for 5-7 minutes or until set (do not
brown). Cut into pieces again if necessary.
Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners sugar, cocoa, vanilla and enough
milk to achieve desired consistency. Drizzle over cookies. Let stand until set. Yield:
4-1/2 dozen.
Cherry Almond Cups

PREP: 25 min. + cooling
To create these attractive mini tarts, I
adapted a bar cookie recipe I had been
making for many years, writes Christine Kneebone of Hilbert, Wisconsin. If
you like almond flavor, this cookie is
for you!
1/2
1/2
1/2
1-1/4
1/4

cup sugar
teaspoon salt
In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine the flour and salt;
gradually add to creamed mixture. Roll into
1-in. balls.
Press dough onto the bottoms and up
the sides of well-greased miniature muffin
cups. Bake at 350 for 8-10 minutes or until lightly browned. Cool in pans on wire
racks.
In a small mixing bowl, beat almond paste,
butter and sugar until smooth. Beat in eggs.
Spoon 2 teaspoonfuls into each cooled cup;
top each with a cherry.
Bake at 350 for 16-18 minutes or until
lightly browned and filling is set. Cool for
10 minutes before removing from pans to
wire racks to cool completely.
In a microwave-safe bowl, melt butter and
chocolate; stir until smooth. Add the confectioners sugar, vanilla and enough milk to
achieve desired consistency. Drizzle over
cookies. Yield: 3 dozen.
Chocolate Linzer Cookies

Living in the town of North Pole, its no
surprise that Heather Peters enjoys
Christmas baking! My mom and I
used to make these together, she recalls. Now that Im married and live
in Alaska, they remind me of home!
3/4
1
2
1/2
2-1/3
1
1/2
1/2
1

cup sugar
eggs
teaspoon almond extract
teaspoon baking powder
teaspoon salt
teaspoon ground cinnamon
cup (6 ounces) semisweet
chocolate chips, melted
www.tasteofhome.com
Confectioners sugar
6 tablespoons seedless raspberry
jam
In a small mixing bowl, cream butter and
sugar. Add eggs, one at a time, beating
well after each addition. Beat in extract.
Combine the flour, baking powder, salt and
cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or
until easy to handle.
Divide dough in half. On a lightly floured
surface, roll out one portion to 1/8-in.
thickness; cut with a 2-1/2-in. round cookie cutter. Roll out the remaining dough; cut
with a 2-1/2-in. doughnut cutter so the center is cut out of each cookie.
Place 1 in. apart on ungreased baking
sheets. Bake at 350 for 8-10 minutes or
until edges are lightly browned. Remove to
wire racks to cool.
Spread melted chocolate over the bottoms of solid cookies. Place cookies with
cutout centers over chocolate. Sprinkle
with confectioners sugar. Spoon 1/2 teaspoon jam in center of each cookie. Yield:
2 dozen.
Mincemeat Cookies
BAKE: 10 min. per batch
Shhh! Dont reveal the secret ingredient in this tender, chewy old-time
cookie until after they take a taste,
suggests Lucie Fitzgerald of Spring
Hill, Florida.
cup sugar, divided
egg
teaspoon salt
package (9 ounces) condensed
mincemeat, cut into small pieces
1 egg white, lightly beaten
1/2
1
1
1
1-3/4
1-1/2
1/4
1
In a large mixing bowl, cream butter and

3/4 cup sugar. Beat in egg and vanilla.
Combine the flour, baking powder and salt;
gradually add to creamed mixture and
mix well. Stir in mincemeat. Cover and refrigerate for 2 hours.
Roll dough into 1-in. balls; dip into egg
white and remaining sugar. Place sugar
side up 2 in. apart on greased baking
sheets. Bake at 375 for 10-12 minutes or
until set. Remove to wire racks. Yield: 4
dozen.
Festive Stars (Above)

Adding delightful dimension to a
Christmas cookie assortment, these
clever interlocking stars are shared by
Caren Zimmerman of Franklin, Wisconsin. See the illustrations below for
their easy assembly.
1/2
1/4
1
2
1
2-1/2
1
1/4
3/4

cup shortening
cup sugar
eggs
teaspoon salt
cup red colored sugar
In a large mixing bowl, cream the butter, shortening and sugar. Beat in eggs and vanilla.
Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix
well. Chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough
to 1/8-in. thickness. Cut with a floured 2-1/2in. five-point star-shaped cookie cutter. Cut
a vertical slit between two points on each
star to just above the center; spread dough
apart to form a 1/4-in. opening.
Place 1 in. apart on ungreased baking
sheets. Sprinkle with colored sugar. Bake
at 400 for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool.
Assemble by placing two stars together at slits. Yield: about 3 dozen.
Food for Thought: An egg is always an adventure; the next one may be different. Oscar Wilde
Filling:
1 can (8 ounces) almond paste, cut
into cubes
1/4 cup butter, softened
1/4 cup sugar
2 eggs
18 each red and green maraschino
cherries, patted dry
Topping:
1 tablespoon butter
1 square (1 ounce) unsweetened
chocolate
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Festive treats that

evoke warm
memories are more
than welcome
this time of year.
Nostalgic
Sweets
Simple Stollen (Above)
PREP: 25 min.
BAKE: 40 min. + cooling
When it comes to seasonal sweets, this
easy Christmas stollen is a recipe I can
count on, notes field editor Shirley
Glaab of Hattiesburg, Mississippi. Its
made with baking powder instead of
yeast, so it requires no rising.
2-1/4
1/2
1-1/2
1/4
7
1
1/2
1/2
1/3
1
1/2
1/2

cup sugar
teaspoon salt
tablespoons cold butter, divided
cup ricotta cheese
cup chopped mixed candied fruit
cup raisins
cup slivered almonds, toasted
teaspoon grated lemon peel
1 egg
1 egg yolk
Confectioners sugar
In a large bowl, combine the flour, sugar,
baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine
crumbs. Stir in the ricotta, candied fruit,
raisins, almonds, extracts, lemon peel, egg
and yolk just until moistened.
Turn onto a floured surface; knead five
times. Roll dough into a 10-in. x 8-in. oval.
Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on
a greased baking sheet; curve ends slightly.
golden brown. Melt remaining butter; brush
over loaf. Remove to a wire rack to cool
completely. Dust with confectioners sugar.
Yield: 1 loaf.
Editors Note: This recipe does not contain yeast.
Steamed Chocolate Pudding

(Left)
PREP: 15 min.
COOK: 2 hours + cooling
Warm and comforting, this dessert
from Mary Kelley of Minneapolis, Minnesota is timeless. Youll love its chocolaty goodness and moist, tender texture.
2 tablespoons butter, softened
1 cup sugar
In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in
egg. Stir in chocolate. Combine the flour,
salt, cream of tartar and baking soda; add
to creamed mixture alternately with milk.
Beat just until combined.
Pour into a well-greased 7-cup pudding
mold; cover. Place mold on a rack in a
deep kettle; add 1 in. of hot water to pan.
Bring to a gentle boil. Cover; steam for 2 to
2-1/4 hours or until top springs back when
lightly touched, adding water as needed.
Remove mold to a wire rack; cool for 15
minutes. Meanwhile, in a small saucepan,
combine the sugar, cornstarch and salt. Stir
in water until smooth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg.
Unmold pudding onto a serving plate;
cut into wedges. Serve warm with sauce.
Yield: 6-8 servings (1-1/2 cups sauce).
Decorative Ginger Cookies

Field editor Cheryl Maczko of
Reedsville, West Virginia adds colorful
ribbon to her gingerbread boys. They
can be hung on a tree or displayed in
other creative ways. Use different
shapes of holiday cookie cutters for
variety, if you wish, she adds.
1
1
1/2
1/3
1
5-1/2
3
cup sugar
cup molasses
cup water
cup vegetable oil
egg
teaspoons baking soda
www.tasteofhome.com
3 teaspoons cream of tartar

3 teaspoons ground ginger
1 teaspoon ground cinnamon
Frosting of your choice, optional
In a large mixing bowl, combine the sugar,
molasses, water, oil and egg. Combine the
flour, baking soda, cream of tartar, ginger
and cinnamon; add to molasses mixture and
beat until combined. Cover and refrigerate
for 1 hour or until easy to handle.
On a well-floured surface, roll out dough
to 1/8-in. thickness. Cut with floured cookie cutters of your choice. Using a floured
spatula, place the cookies 1 in. apart on
greased baking sheets. If cookies will be
hung, use a plastic straw to make a hole
about 1/2 in. from the top of each.
edges are lightly browned. Use straw to reopen holes. Remove to wire racks to cool
completely.
Decorate with frosting if desired. Let dry
completely. Thread ribbon through holes.
Yield: 4 dozen.
Apple Butter Cake Roll

PREP: 35 min.
BAKE: 15 min. + chilling
This is a new take on a pumpkin roll,
notes Debbie White from Williamson,
West Virginia. Her spicy gingerbread
cake might make you think back fondly to Christmas at Grandmas!
3 eggs, separated
1 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup sugar,
divided
2
1
1
1
1/4
1/4
1/4
2
1
2
teaspoons ground cinnamon

teaspoon ground ginger
teaspoon ground cloves
cup butter, melted
cup molasses
tablespoons water
tablespoon confectioners sugar
cups apple butter
Place egg whites in a small mixing bowl; let

stand at room temperature for 30 minutes.
Line a greased 15-in. x 10-in. x 1-in. baking
pan with waxed paper and grease the paper.
Sprinkle with 1 tablespoon flour and 2 tablespoons sugar; set aside.
In a large mixing bowl, combine remaining flour and sugar; add the cinnamon,
baking powder, ginger, cloves and baking
soda. In another bowl, whisk the egg yolks,
butter, molasses and water. Add to dry ingredients and beat until blended. Beat egg
whites on medium speed until soft peaks
form; fold into batter. Pour into prepared
pan.
cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen
towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the
towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
Unroll cake; spread apple butter to within
1/2 in. of edges. Roll up again. Cover and
chill for 1 hour before serving. Refrigerate
leftovers. Yield: 10 servings.
Editors Note: This recipe was tested with commercially prepared apple butter.
Fresh from the oven, the spicy-sweet aroma

of Decorative Ginger Cookies and Apple
Butter Cake Roll will make your mouth water!
Food for Thought: Anytime someone says, Ooh, this is so goodwhats in this? the answer invariably comes back, Cinnamon. Cinnamon.Again and again. Jerry Seinfeld
1 egg
2 squares (1 ounce each)
unsweetened chocolate, melted
and cooled
1-3/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 cup milk
Vanilla Sauce:
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
Dash ground nutmeg
White Chocolate Cranberry

Bread, Cream Cheese Cranberry
Muffins and Walnut Cranberry
Butter (clockwise from top) deliver
sweet-tart goodness.
Celebrate with
Cranberries
For more great cranberry recipes and tips on using
cranberries, visit www.tasteofhome.com/plus.
Refreshing, White Chocolate Cranberry Bread

jewel-toned cranberries add personality
and color to make the
season bright.They
sparkle in these
recipes from readers
and field editors.
PREP: 15 min.
Tangy cranberries accent the appealing vanilla-citrus flavor of this quick bread shared by
Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is
similar to a pound cakes.
1/2
1
3
1/2
3
1
1
1/2
2-1/4
1/2
1/4
1
cup butter-flavored shortening

cup sugar
eggs
cup buttermilk
tablespoons orange juice
teaspoon grated lemon peel
cup vanilla or white chips, melted and
cooled
teaspoon salt
cup dried cranberries
In a large mixing bowl, cream shortening and sugar.

Add eggs, one at a time, beating well after each addition. Beat in the buttermilk, orange juice, lemon peel
and vanilla. Stir in melted chips. Combine the flour, salt
10
and baking soda; gradually add to creamed mixture.

Stir in cranberries.
Pour into a greased and floured 9-in. x 5-in. x 3-in.
loaf pan. Bake at 350 for 55-60 minutes or until a
toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a
wire rack to cool completely. Yield: 1 loaf.
Cream Cheese Cranberry Muffins

PREP: 15 min.
Moist and chock-full of bright berries, these
marvelous muffins are a seasonal specialty of
Mrs. Leonard Keszler of Bismarck, North
Dakota. They are light and tasty, and they
freeze very well, she points out.
1 cup butter, softened
1 package (8 ounces) cream cheese,
softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
In a large mixing bowl, cream the butter, cream
cheese, sugar and vanilla. Add eggs, one at a time,
beating well after each addition. Combine the flour,
baking powder and salt; stir into creamed mixture just
until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups three-fourths
full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before re-
moving from pans to wire racks. Serve warm. Yield:

2 dozen.
Walnut Cranberry Butter

This pretty cranberry butter is wonderful on
warm bread or biscuits, says Corky Huffsmith
of Indio, California. Be sure to use real butter
low-fat substitutes have added water, so they
wont give the same results.
3/4
2
2
1
2

tablespoons brown sugar
tablespoons honey
cup chopped fresh cranberries
tablespoons chopped walnuts, toasted
In a small mixing bowl, beat the butter, brown sugar

and honey until fluffy, about 5 minutes. Add cranberries and walnuts; beat 5 minutes longer or until butter turns pink.
Transfer to a sheet of plastic wrap; roll into a log.
Refrigerate until chilled. Unwrap and slice or place
on a butter dish. Yield: 1-1/3 cups.
Cranberry Almond Coffee Cake

(Below)
PREP: 20 min.
Cranberries add a delightful tartness to this coffee cake thats a Christmas morning tradition
for my family, writes Anne Keenan from Nevada City, California. I make my own almond
paste (see recipe at right) to use in this treat.
1/2 cup almond paste
1/2 cup plus 2 tablespoons sugar, divided
3
1-1/3
1
1
1/2
2-1/4
eggs
cups all-purpose flour, divided
cups fresh or frozen cranberries
In a small mixing bowl, cream almond paste, butter and

1/2 cup sugar until fluffy. Add two eggs, beating well
after each addition. Combine 1 cup flour and baking
powder; add to creamed mixture. Beat in the remaining
egg and flour. Stir in extracts. Gently fold in cranberries.
Spread evenly into a greased 8-in. square baking
dish; sprinkle with remaining sugar. Bake at 325 for
45-55 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack. Yield:
9 servings.
Homemade Almond Paste (Below)

PREP/TOTAL TIME: 10 min.
When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City,
California decided to make her own. She says,
It saves the expense of the store-bought kind
and results in a lighter baked product.
1-1/2
1-1/2
1
1-1/2
1/4
cups blanched almonds

cups confectioners sugar
egg white
teaspoons almond extract
teaspoon salt
Place almonds in a food processor; cover and process

until smooth. Add the confectioners sugar, egg
white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2-cup portions; place in
airtight containers. Refrigerate for up to 1 month
or freeze for up to 3 months. Yield: 1-1/2 cups.
Fun with Berries

Sugared fresh cranberries and orange
peel strips make a
pretty garnish for
cheesecakes and
other desserts.
Combine 1/3 cup
cranberries, several
orange peel strips
and 1/2 cup sugar.
Stir gently to combine. Cover and refrigerate for 1 hour.
Arrange on or
alongside dessert
just before serving.
When youre struggling with what to

give the person who has everything
why not get busy in the kitchen?
Christmas Hard Candy

PREP: 10 min.
COOK: 30 min. + cooling
A dusting of confectioners sugar gives a frosty
look to this old-fashioned candy from field editor Amy Short of Lesage, West Virginia. The
color is beautiful, and people are surprised by
the wonderful watermelon flavor! Amy says.
3-3/4
1-1/2
1
2
cups sugar
cups light corn syrup
cup water
to 3 drops red food coloring or color of your
choice
1/4 teaspoon watermelon flavoring or flavoring
of your choice
Festive &
Flavorful
Gifts
Kitchen
from
the
For gifts in good taste, consider Christmas Hard

Candy (left), Apple Snack
Mix and a mix for Pistachio
Cranberry Biscotti (above).
Butter two 15-in. x 10-in. x 1-in. pans; set aside. In a

large heavy saucepan, combine the sugar, corn syrup,
water and food coloring. Cook and stir over medium
heat until sugar is dissolved. Bring to a boil. Cook,
without stirring, until a candy thermometer reads 300
(hard-crack stage).
Remove from the heat; stir in flavoring. Immediately
pour into prepared pans; cool. Dust with confectioners
sugar; break into pieces. Store in airtight containers.
Yield: 2 pounds.
Editors Note: We recommend that you test your candy
thermometer before each use by bringing water to a boil; the
thermometer should read 212. Adjust your recipe temperature up or down based on your test.
Apple Snack Mix

This fun mix, with its apple-cinnamon cereal
and apple chips, makes a cute gift for a
teacheror anyone, suggests Rosemary
Pacha of Brighton, Iowa. To package her mix,
Rosemary fills clear, cone-shaped plastic bags
and ties them with holiday ribbon.
3
2
2
1-1/2
1-1/2
1-1/2
1-1/2
cups French Toast Crunch cereal

cups miniature pretzels
cups dry roasted peanuts
cups Frosted Cheerios
cups Apple Cinnamon Cheerios
cups yogurt-covered raisins
cups small apple-flavored red and
green jelly beans
2 packages (3 ounces each) dried apple
chips
2/3 cup sunflower kernels
In a large bowl, combine all ingredients. Store in an airtight container. Yield: 4 quarts.
12
Layered Mint Fudge (Below)
Pistachio Cranberry Biscotti
PREP: 15 min.
COOK: 20 min. + chilling

I make this festive fudge year-round,

but especially at Christmastime, writes
Denise Hanson from Anoka, Minnesota. Ive brought it to many different
occasions and am asked for the recipe
every time. Ive also entered it in our
local fair and won the blue ribbon!
Field editor Dawn Fagerstrom of Warren, Minnesota says friends are

delighted to receive her fruit-and-nut
biscotti mix. Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation
and baking, she notes. To print your
own gift cards and the biscotti
instructions, see the box below.
Line a 9-in. square pan with foil; grease the

foil with butter and set aside. In a heavy
saucepan, melt chocolate chips and 1 cup
milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat.
Add vanilla; stir for 3-4 minutes or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
In a heavy saucepan, melt vanilla chips
and remaining milk over low heat; cook and
stir for 5-6 minutes or until smooth (mixture
will be thick). Remove from the heat. Add
peppermint extract and food coloring; stir
for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10
minutes or until firm.
Heat reserved chocolate mixture over low
heat until mixture achieves spreading consistency; spread over mint layer. Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan. Gently peel
off foil; cut fudge into 1-in. squares. Store
in the refrigerator. Yield: 1-3/4 pounds.
Peanut Butter Pretzel Bites

(Above)
PREP: 1-1/2 hours + standing

My daughter and I came up with this
recipe that our family and friends really liked, relates Lois Farmer of Logan, West Virginia. Bite into these
sweets to discover delicious peanut
flavor and a salty pretzel crunch.
1
1/4
2
5
1
package (14 ounces) caramels

cup butter, cubed
tablespoons water
cups miniature pretzels
jar (18 ounces) chunky peanut
butter
26 ounces milk chocolate candy
coating
In a microwave-safe bowl, melt caramels

with butter and water; stir until smooth.
Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon
caramel mixture. Place on waxed paper-lined
baking sheets. Refrigerate until set.
In a microwave-safe bowl, melt candy
coating. Using a small fork, dip each pretzel into coating until completely covered;
shake off excess. Place on waxed paper. Let
stand until set. Store in an airtight container in a cool, dry place. Yield: 8-1/2 dozen.
Editors Note: This recipe was tested in a 1,100watt microwave.

2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup sugar, divided
3/4 cup pistachios
3/4 cup dried cranberries or cherries
Additional Ingredients:
2 eggs
Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a
tight-fitting lid. Sprinkle cinnamon around
edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each
layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a
cool, dry place for up to 6 months.
To prepare biscotti: In a large mixing
bowl, beat butter and eggs. Gradually stir
in biscotti mix (dough will be sticky). Chill
for 30 minutes.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2in. rectangle. Bake at 350 for 25-30 minutes or until firm. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick
slices. Place cut side down on an ungreased
baking sheet. Bake for 5 minutes. Turn and
bake 5-6 minutes longer or until golden
brown. Remove to wire racks to cool. Store
in an airtight container. Yield: 16 cookies.
Print Gift Tags for Your Goodies!

To make things even easier and more fun when giving
Taste of Home food gifts, you can use these decorative
tags. Just go to www.tasteofhome.com and print them
using your computer!
The Pistachio Cranberry Biscotti tag can be attached to
jars of the mix made from the recipe above right. The tag
includes the additional ingredients needed and the method
of preparation.
Use the Happy Holidays design for any of the goodies
made from recipes on these pages or other TOH favorites.
13

1-1/2 teaspoons butter, softened

2 cups (12 ounces) semisweet
chocolate chips
1 can (14 ounces) sweetened
condensed milk, divided
2 teaspoons vanilla extract
1 cup vanilla or white chips
3 teaspoons peppermint extract
1 to 2 drops green food coloring
Editors Favorite Meal
Roast Crowns
Christmas Dinner
Elegant pork is centerpiece of her holiday meal.
By Dianne Bettin, Truman, Minnesota
I love to feed people.
And,even though our

family has an extremely busy lifestyle, I dont
mind taking time out to cook for family, friends
and sometimes even strangers!
My husband, Doug, and I have a 350-sow hog
operation and grain farm, and I have been volunteering with pork producersorganizations for almost 20 years.
So its no surprise that pork stars on many of
my menus. During the holidays and on other
special occasions, I enjoy showcasing an elegant
yet easy-to-prepare Crown Roast of Pork.
Some of my favorite side dishes to serve with
the roast are Wild Rice Pilaf and Cashew-Peach
Sweet Potatoes. Devils Food Caramel Torte is a
great finish! (Youll find the recipes on p. 33.)
A crown roast makes Christmas dinner extra special.I order the roast by how many ribs I wantfigure on one per person.Just talk to your butcher or
grocery store meat manager a few days ahead.
A simple herb rub accents the porks flavor. Be
sure to use a meat thermometer to guarantee that
your roast is done to perfection (see tip below).
I like to make the Wild Rice Pilaf a day ahead,
which allows the rosemary and other flavors time
to blend and makes mealtime preparations go
smoother the day of the dinner. The pilaf reheats well in the microwave. I frequently take it
to potlucksthe only thing bad about that is I
rarely have any leftovers to bring home!
Garden Bounty Bonus
I ran across the Cashew-Peach Sweet Potatoes
recipe while hunting for variations on the old
standby sweet potato bake. I plant a large vegetable garden and found the recipe one particularly prolific year. This year, my tomatoes have
been bountiful. As I am writing this, I have a
huge pot of jalapeno chili

on the stove (Dougs a big
fan of chili).
When I cook,I tend to focus on the main meal.The dessert oftentimes is an
afterthought.Thats why I was thrilled when my
sister-in-law,Nicki,showed up at a gathering with
scrumptious Devils Food Caramel Torte. It was
definitely one of those recipes I had to add to my
collection.
Tasty Journeys
I love food and confess that while most people travel to sightsee, I travel to eat! Even when
I go to our famous Mall of America here in Minnesota,I spend more time eating than shopping.
My favorite stop is a wonderful sushi bar.
As a member of the National Pork Boardan industry-nominated, government-appointed positionI help promote pork across the country and
even overseas. I enjoy cooking new foods that I
find on my travels, especially if they involve pork!
Doug and our childrenTyler, 21, and Marisa,
18are good sports about trying everything I put
in front of them.And they like most of it.
Doug and I enjoy traveling and camping.Although the farm doesnt give him much free time,
he manages to accompany me to some of my outof-state meetings.We also enjoy time at the lake
and around the campfire!
With our youngest off to college,our life will be
very different now! I hope to fill some of the
void with trying new recipes,especially tried-andtrue ones from Taste of Home.
The kids will be home for Christmas, looking
forward to this meal Ive shared with you. I hope
youll pick pork and enjoy it for your own
holiday dinner!
Diannes Pork Pointers

The old practice of overcooking pork is no longer necessary for food safety. Our improved
product is best when left slightly pink in the center, cooked to an internal temperature of 160.
I remove my crown roast (and other cuts, too!) from the oven when it reaches 150 and let it
rest for about 10 minutes before carving. This allows the temperature to continue to rise to
160 while sealing in the juices.
New research from the USDA reveals that pork tenderloin contains only 2.98 grams of fat per 3ounce cooked serving. A 3-ounce cooked skinless chicken breast weighs in at 3.03 grams of fat.
www.tasteofhome.com
While most
people travel to
sightsee, I
travel to eat!
Field Editor:
Dianne Bettin
Truman, Minnesota
Family: Dianne and husband Doug have a 350sow farrow-to-finish hog
operation and raise corn
and soybeans. Their two
children, Tyler and
Marisa, are university
students.
Jobs: Dianne operates
her own financial records
firm for farmers and
small businesses, works
part-time for adult farm
management and administers a tech education
grant for high schools.
Activities: Serving a
second term on National
Pork Board; state pork
organizations.
Hobbies: Gardening,
cooking, cheering on
daughter Marisa at her
track meets.
15
Appetizers
& Snacks
Watch guests eyes light up when they see these appealing appetizers festively awaiting their arrival. Succulent shrimp poised between chunks of fresh
fruit,and savory pastry triangles served with Swiss cheese sauce make a fabulous
welcoming committeeas do the other delicious snacks on these pages. Add a
few tasty beverages to the mix, and your holiday party is off to a smashing start!
Ham n Broccoli Triangles

PREP: 40 min.
BAKE: 20 min.
Rebekah Soued of Conifer, Colorado

likes making these light and flaky pastry triangles for her family. I usually
use leftover spiral ham for the centers,
and the creamy white sauce is sure to
please, she says.
2-1/2 cups diced fully cooked ham
2-1/2 cups chopped fresh or frozen
broccoli, thawed
1 cup (4 ounces) shredded
mozzarella cheese
16
2
1/2
1/2
1/2
1/4
eggs
cup heavy whipping cream
teaspoon minced fresh basil
teaspoon pepper
teaspoon Italian seasoning,
optional
Dash cayenne pepper
1 package (16 ounces, 14-inch x
9-inch sheet size) frozen phyllo
dough, thawed
3/4 cup butter, melted
Swiss Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt

1/2 cup shredded Swiss cheese
Minced fresh parsley, optional
In a large bowl, combine the ham, broccoli
and mozzarella cheese. In a small bowl, beat
eggs; stir in the cream, basil, pepper, Italian seasoning if desired and cayenne. Stir into ham mixture; set aside.
On a work surface, carefully remove one
sheet of phyllo dough and fold in thirds
lengthwise (keep remaining phyllo covered
with plastic wrap and a damp towel to prevent it from drying out). Lightly brush phyllo
strip with butter. Place a rounded tablespoonful of filling in lower right corner of
strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding, like a
1 prebaked thin Italian bread shell

crust (10 ounces)
1 cup whipped cream cheese
4 ounces smoked salmon (lox), cut
into thin strips
1 cup chopped tomato
1/4 cup chopped red onion
2 tablespoons capers, drained
2 tablespoons minced fresh parsley
Pepper to taste
Place the crust on an ungreased 12-in. pizza pan. Bake at 450 for 8-10 minutes or until heated through. Spread with the cream
cheese. Sprinkle with salmon, tomato,
onion, capers, parsley and pepper. Cut into
slices. Yield: 8 slices.
Seaside Prawn Kabobs

PREP: 20 min. + marinating
COOK: 10 min.
Laura Barrett of Binghamton, New
York shares this special holiday treat.
The prawns pick up wonderful flavor
from a teriyaki marinade, and the
pineapple and peppers add color.
1 can (5-1/4 ounces) unsweetened
pineapple chunks
3/4 cup roasted garlic teriyaki
marinade and sauce
16 uncooked jumbo shrimp, peeled
and deveined
1 small sweet red pepper, cut into
1-inch chunks
flag, until you come to the end of the strip.
Repeat with remaining phyllo sheets and
filling. Place triangles on ungreased baking
sheets. Brush with butter. Bake at 375 for
20-25 minutes or until golden brown.
Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour until
smooth; add milk and salt. Bring to a boil;
cook and stir for 2 minutes or until thickened.
Remove from heat; stir in Swiss cheese until melted. Sprinkle with parsley if desired.
Serve with triangles. Yield: 40 appetizers.
Smoked Salmon
Tomato Pizza
This quick and easy appetizer comes
www.tasteofhome.com
Drain pineapple, reserving 3 tablespoons

juice; set pineapple aside. In a small bowl,
combine teriyaki sauce and reserved juice;
pour 3/4 cup into a large resealable plastic
bag. Add shrimp; seal bag and turn to coat.
Refrigerate for 20 minutes. Set aside remaining marinade for basting.
Drain and discard marinade. On 16 small
metal or soaked wooden skewers, alternately thread one shrimp, one pineapple chunk
and one red pepper chunk. Broil 3-4 in. from
the heat for 4-5 minutes on each side or until shrimp turn pink, basting with reserved
marinade. Yield: 16 appetizers.
Chorizo Date Rumaki

PREP: 20 min.
BAKE: 15 min.
I got this recipe from my sister-inlaw, who got it from her brother,
whos a chef, relates Miriam Hershberger from Holmesville, Ohio. Its
tasty, and it disappears quickly.
1 package (1 pound) sliced bacon
4 ounces uncooked chorizo or spicy
bulk pork sausage
2 ounces cream cheese, cubed
32 pitted dates
Cut each bacon strip in half. In a large skillet, cook bacon in batches over medium
heat until partially cooked but not crisp. Remove to paper towels; drain drippings. In the
same skillet, cook chorizo over medium heat
until no longer pink; drain. Stir in cream
cheese.
Carefully cut a slit in the center of each
date; fill with cream cheese mixture. Wrap
a piece of bacon around each stuffed date;
secure with toothpicks. Place on ungreased
baking sheets. Bake at 350 for 12-15 minutes or until the bacon is crisp. Yield: 32
appetizers.
Buffalo Chicken Dip

This is a great dip for holiday and
Super Bowl parties, says Peggy Foster
of Florence, Kentucky. Everywhere I
take it, people ask for the recipe, and
its one of my familys favorites.
1 package (8 ounces) cream
cheese, softened
1 can (10 ounces) chunk white
chicken, drained
1/2 cup buffalo sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded
Colby-Monterey Jack cheese
Tortilla chips
Spread cream cheese into an ungreased
shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Serve warm
with tortilla chips. Yield: about 2 cups.
SNACK ATTACK!
See your favorite snack or appetizer recipe in Taste of Home. Check our
Contributor Guidelines on page 62 for information on submitting your recipes.
17
Food for Thought: Perhaps they call them fast-food restaurants because they spring up like mushrooms.
Celebrate with Chorizo Date Rumaki

(far left), Ham n Broccoli Triangles,
Seaside Prawn Kabobs, Buffalo
Chicken Dip and Smoked Salmon
Tomato Pizza.
in handy when you find yourself in a

time crunch. My honey likes this
pizza so much that he can almost eat
one all by himself, notes Natalie
Lodes of Plantation, Florida.
Good Food Thats Good for You
Celebrate in style with

appetizing Roasted Eggplant
Spread, Hot Crab Pinwheels
and Chicken Taco Cups.
Heres to a
Healthy
NewYear!
If youve made a resolution Roasted Eggplant Spread
to eat better in 2007, why not get a PREP: 20 min.
head start on New Years Eve? BAKE: 45 min. + cooling
The mouth-watering menu Black pepper and garlic perk up this
and festive appetizers on these out-of-the-ordinary spread submitted
by Barbara McCalley of Allison Park,
pages are full of flavor but not fat, Pennsylvania.
calories and sodium.
2 large sweet red peppers, cut into
18
These recipes include Nutrition Facts

and Diabetic Exchanges.
1-inch pieces
1 medium eggplant, cut into 1-inch
pieces
1 medium red onion, cut into 1-inch

pieces
3 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon tomato paste
Toasted bread slices or assorted crackers
In a large bowl, combine the red peppers,
eggplant, onion and garlic. Drizzle with the
oil; sprinkle with the salt and pepper. Toss
to coat.
Transfer to a 15-in. x 10-in. x 1-in. baking
pan coated with nonstick cooking spray.
Bake, uncovered, at 400 for 45-50 minutes
or until lightly browned and tender, stirring
once. Cool slightly.
Place vegetables and tomato paste in a
food processor; cover and process until
chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve
with bread or crackers. Yield: 2 cups.
Nutrition Facts: 1/4 cup (calculated without bread
or crackers) equals 83 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 153 mg sodium, 9 g
carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

BAKE: 10 min.
I got the recipe for these crabmeat
bites from a friend. What amazed me
most is that my husband, who does
not like seafood, couldnt stop eating
them, recalls Kitti Boesel of Woodbridge, Virginia.
1 package (8 ounces) reduced-fat
cream cheese
1 can (6 ounces) crabmeat,
drained, flaked and cartilage
removed
3/4 cup finely chopped sweet red
pepper
1/2 cup shredded reduced-fat cheddar
cheese
2 green onions, finely chopped
1/4 to 1/2 teaspoon cayenne pepper
6 flour tortillas (6 inches)
In a small mixing bowl, beat cream cheese
until smooth. Stir in the crab, red pepper,
cheese, onions, parsley and cayenne.
Spread 1/3 cupful over one side of each tortilla; roll up tightly. Wrap in plastic wrap and
refrigerate for at least 2 hours.
Cut and discard ends of roll-ups. Cut each
into six slices. Place on baking sheets coated with nonstick cooking spray. Bake at
350 for 10 minutes or until bubbly. Serve
warm. Yield: 3 dozen.
Nutrition Facts: 3 appetizers equals 123 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol,
270 mg sodium, 8 g carbohydrate, trace fiber, 8 g
protein. Diabetic Exchanges: 1 lean meat, 1/2
starch, 1/2 fat.
Chicken Taco Cups

PREP: 20 min.
BAKE: 20 min.
For holiday parties and summer picnics, field editor Lee Ann Lowe of
Gray, Maine stuffs cute wonton cups
with a Southwest-style chicken filling.
You can freeze them, too, she writes.
Just reheat after thawing.
1 pound boneless skinless chicken
breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco
seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
reduced-fat cheddar cheese,
divided
www.tasteofhome.com
36 wonton wrappers
Sour cream, chopped green onions and
chopped ripe olives, optional
Sprinkle chicken with taco seasoning. In a
large skillet coated with nonstick cooking
spray, cook and stir the chicken over medium heat for 5 minutes or until juices run
clear. Transfer chicken to a food processor; cover and process until chopped. In a
bowl, combine the chicken, onion, half of the
salsa and 1 cup cheese.
Press wonton wrappers into miniature
muffin cups coated with nonstick cooking
spray. Bake at 375 for 5 minutes or until
lightly browned.
Spoon rounded tablespoonfuls of chicken
mixture into cups; top with remaining salsa
and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with
sour cream, green onions and olives if desired. Yield: 3 dozen.
Nutrition Facts: 2 appetizers (calculated without
garnishes) equals 124 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 408 mg sodium,
12 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1/2 fat.
Tomato and Onion Salmon

Tomatoes, onion and
lemon juice make this
moist, flaky salmon
something special. My
husband, Frank, and I
really like salmon
Light and just right for New Years
dinner are Tomato and Onion Salmon
(above), Two-Tone Potato Wedges and
Broccoli with Mock Hollandaise (on
page 20).
cooked this way, writes Lillian

Denchick of Peru, New York. A salad
and dinner rolls usually round out
our menu.
4
2
1/4
1/4
2
1
4
1/2
1
2
salmon fillets (5 ounces each)

teaspoons olive oil
teaspoon dill weed
teaspoon pepper
medium tomatoes, thinly sliced
medium onion, thinly sliced
garlic cloves, minced
cup reduced-sodium chicken broth
tablespoon lemon juice
tablespoons minced fresh parsley
Place salmon in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Brush with oil; sprinkle with dill and pepper.
Top with tomatoes; set aside.
In a small skillet coated with nonstick
cooking spray, saute onion and garlic. Add
the broth, lemon juice and parsley. Bring to
a boil; cook for 2-3 minutes or until most of
the liquid has evaporated.
Spoon over salmon. Cover and bake at
350 for 13-18 minutes or until fish flakes
easily with a fork. Yield: 4 servings.
Nutrition Facts: 1 serving equals 318 calories, 18 g
fat (3 g saturated fat), 84 mg cholesterol, 171 mg
sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.
Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2
starch.
More GOOD FOR YOU
Start off the New Year with a healthy breakfast or brunch! For
recipes, visit www.tasteofhome.com/plus.
Hot Crab Pinwheels
GOOD FOOD THATS GOOD FOR YOU continued

Healthy Changes
Resolving to eat healthier in 2007? Experts say you can make big strides with
even small changes. Here are some easy-to-handle tips to get you started:
Food for Thought: The potato, like man, was not meant to dwell alone. Sheila Hibben
If youre still drinking whole milk, switch to 2% (reduced-fat), 1% (low-fat) or

skim (fat-free).
Instead of sipping colas and sweetened juices or teas, choose water or
sparkling water with a slice of lemon or lime.
Avoid the vending machine at work. Bring your own healthy snacks to work,
such as low-fat yogurt, granola, fresh fruit or raisins.
Add extra vegetables to sandwiches, soups, salads and homemade pizza.
Keep cut-up veggies in the fridge to snack on with a low-fat dip.
Two-Tone Potato Wedges

PREP: 10 min.
BAKE: 40 min.
Better than french fries, these tasty
potatoes have just the right touch of
garlic and Parmesan cheese. This is
the only way my daughter will eat
sweet potatoes, and she loves em!
notes Maria Nicolau Schumacher of
Larchmont, New York.
2
1
1
1/4
1/4
1
2
medium potatoes
medium sweet potato
tablespoon olive oil
teaspoon salt
teaspoon pepper
tablespoon grated Parmesan cheese
Cut each potato into eight wedges; place in

a large resealable plastic bag. Add the oil,
salt and pepper; seal bag and shake to coat.
Arrange in a single layer in a 15-in. x 10-in.
x 1-in. baking pan coated with nonstick cooking spray.
Bake, uncovered, at 425 for 20 minutes.

Turn the potatoes; sprinkle with Parmesan
cheese and garlic. Bake 20-25 minutes
longer or until golden brown, turning once.
Yield: 4 servings.
Nutrition Facts: 6 wedges equals 169 calories,
4 g fat (1 g saturated fat), 1 mg cholesterol, 182
mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 2 starch.
Broccoli with
Mock Hollandaise

Field editor Roxana Quarles of Ralph,
Alabama dresses up broccoli with a
lemony sauce that complements the
veggie flavor. Not a fan of broccoli?
This dish will change your mind.
2 packages (9 ounces each) frozen
broccoli spears
4 ounces reduced-fat cream cheese,
cubed
1 egg
2 tablespoons lemon juice
1/4 teaspoon salt

1/4 teaspoon pepper
Place broccoli in a steamer basket; place
in a saucepan over 1 in. of water. Bring to a
boil; cover and steam for 5-7 minutes or
until crisp-tender.
Meanwhile, in a small saucepan, combine the cream cheese, egg, lemon juice,
salt and pepper. Cook and stir over low heat
for 3-5 minutes or until sauce is thickened
and reaches 160. Serve with broccoli.
Yield: 4 servings.
Nutrition Facts: 1 cup broccoli with 3 tablespoons
sauce equals 127 calories, 8 g fat (4 g saturated
fat), 73 mg cholesterol, 313 mg sodium, 8 g
carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1-1/2 fat.
Black Cherry Cake (Below left)

PREP: 10 min.
A friend brought this
pretty, pink cake to
work for a birthday party, notes Judy Lentz of
Emmetsburg, Iowa.
You can use any flavor
of yogurt, but the black cherry is so
delicious.
1 package (18-1/4 ounces) white
cake mix
1-1/4 cups water
1/3 cup canola oil
4 egg whites
2 cartons (6 ounces each) fat-free
reduced-sugar black cherry
yogurt, divided
1 carton (8 ounces) frozen fat-free
whipped topping, thawed
In a large mixing bowl, combine the cake
mix, water, oil and egg whites just until moistened; beat on low speed for 2 minutes. Fold
in one carton of yogurt.
Pour into a 13-in. x 9-in. x 2-in. baking dish
coated with nonstick cooking spray. Bake at
350 for 30-35 minutes or until a toothpick
inserted near the center comes out clean.
Cool on a wire rack.
Place remaining yogurt in a bowl; fold in
whipped topping. Spread over cake. Store
in the refrigerator. Yield: 15 servings.
Nutrition Facts: 1 piece equals 230 calories, 8 g
fat (2 g saturated fat), trace cholesterol, 255 mg
sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.
NEW YEAR, NEW YOU. Share your best

lightened recipes with other readers. For
Contributor Guidelines, see page 62.
20
Potluck Pleasers
Serve overnight holiday guests Italian Sausage

Egg Bake, Apple n Pear Kabobs, Breakfast
Patties and Citrus Cranberry Tea.
Why not welcome
Christmas or ring in 2007

with a cheery potluck brunch? Have relatives or
friends bring one of the dishes that make up this
festive menu, or ask them to contribute fruit
juices, deviled eggs or a sweet holiday dessert.
The more, the merrier when you serve this
mouth-watering arraySanta will wish he had
stayed for breakfast! (Youll find the recipes on
page 37 in handy card form.)
Wake up to all your breakfast favorites blended
into one delicious Italian Sausage Egg Bake.
Seasoned to please, this casserole is refrigerated
overnight and ready to pop into the oven in the
morning. Field editor Darlene Markham of
Rochester, New York shared the recipe.
You can start just about any meal with refreshing Apple n Pear Kabobs from Robin Boynton
of Harbor Beach, Michigan.The combination of
www.tasteofhome.com
fresh fruit and warm butter pecan sauce is sweet

and scrumptious.Try them for dessert, too!
Breakfast Patties are quick and easy to make.
Whats more, theyre lower in fat, writes field
editor Jo Ann Honey of Longmont, Colorado.If
you like hot and spicy sausage, simply use more
cayenne.
My tangy Citrus Cranberry Tea makes such
a pretty holiday beverage.I also like to serve it for
afternoon tea or even after ball games when the
weather is cool, notes Pat Habiger, a field
editor in Spearville, Kansas.
PASS THE WORD.

Share your tried-and-true potluck recipes and any
tips that you might have. For Contributor Guidelines, see page 62.
Potluck Safety Tips

Remember to keep
hot foods hot and cold
foods cold, and dont
let food sit at room
temperature for more
than 2 hours.
Keep food from
spoiling by setting
out smaller serving
dishes. When replenishing your buffet
table, wash or replace
empty platters and
bowls first to prevent
contamination.
21
My Moms Best Meal
Make memories with Ruby Kehoes

menu featuring (clockwise from
top left) Cranberry Gelatin Mold,
Caramel-Crunch Pumpkin Pie,
Sweet-Sour Red Cabbage,
Rolled-Up Turkey and Peas in
Cheese Sauce.
Turkey Dinner
By June Blomquist
Eugene, Oregon
My mom,
Ruby Kehoe (right), is the hardest

worker I know. At 84, she still keeps busy
sewing, gardening and decorating her home in
nearby Florence, Oregon. But of all the rooms in
her house, the kitchen is where Mom spends
most of her time, preparing appetizing meals,
desserts and more.
All of Moms meals are five-star, but the one I
will always cherish is this turkey dinner thats perfect for the holidays.
Whenever I think about her impressive RolledUp Turkey, I can almost smell its wonderful aroma. It starts with a deboned turkey thats flattened and rolled up with a scrumptious Southernstyle corn bread stuffing.
For side dishes, Mom serves a colorful trio.
The festive Cranberry Gelatin Mold is a tangy holiday favorite.The crunchy Sweet-Sour Red Cabbage gets its sweet-tart flavor from vinegar and
maraschino cherry juice. And her Peas in Cheese
Sauce is creamy and comforting.
Its difficult to leave room for dessert, but you
cant turn down a slice of her yummy CaramelCrunch Pumpkin Pie! (Youll find the recipes at
right and on p. 35.)
Longtime Cook
Moms had plenty of practice in the kitchen.
She started cooking at the age of 12 for a family
of 15 as well as relatives, friends and farmhands
during threshing season. As a wife and mother,
she cooked nourishing meals every day for our
familymy dad; me; my sister, Gretchen; and my
brother, Colin.
Dad was a carpenter, and Mom often worked
alongside him. She also sewed clothes for my sister and mewith matching outfits for our dolls.
But she always found time to make cinnamon
rolls, breads, cakes and pies.There were even
baked goods on camping trips because the tent
had a gas stove with an oven.
www.tasteofhome.com
Mom still loves to cook and bake, especially homemade soups and desserts,and until a couple years ago, she canned fruit, vegetables and meat.But now the big,festive dinners are held at someone elses house or at
my nieces restaurant.
Our family must have caught the cooking
bug from Mom. My brother and sister are
both good cooks, and I was a cook at the
University of Oregon for 15 years. Even my
son,Daren,married a wonderful cook,Karen,
who works as a food service manager.
When Mom got married, she told my dad
that a 50-pound bag of flour had top priority when
they moved their belongings west from Oklahoma.
Im sure glad cooking was so important to her because we reaped the rewards! I hope youll
reward your family by serving her meal.
Sweet-Sour Red Cabbage

PREP: 15 min. COOK: 35 min.
less fat, sugar or salt. Includes
Uses
Nutrition Facts and Diabetic Exchanges.
1
1
1/4
2
1/4
1/2
1/4
2
medium head red cabbage, shredded

large onion, chopped
cup canola oil
medium apples, peeled and thinly
sliced
cup cider vinegar
teaspoon salt
teaspoon pepper
tablespoons maraschino cherry juice,
optional
In a large skillet, saute cabbage and onion in oil for

5-8 minutes or until crisp-tender. Add the apples,
vinegar, salt, pepper and cherry juice if desired.
Bring to a boil. Reduce heat; cover and simmer for
25 minutes or until cabbage is tender. Yield: 8
servings.
Nutrition Facts: 2/3 cup (calculated without cherry juice)
equals 112 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 160 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g
protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
Recall Your
Moms Best?
If we feature your
moms meal, youll
earn $75.00. Send at
least four recipes with
background information. See Contributor
Guidelines on page 62
to find out more.
23
RECIPE SECTION
People tend to get a little nutty during the holiday seasonroasting chestnuts, baking nut-filled sweets and stuffings. (And dont forget those annual
performances of The Nutcracker!)
So it seemed natural to celebrate almonds, pecans, walnuts and more in
our holiday issue. Readers shelled out
more than 2,600 entries for our recent
Go Nuts recipe contest.They shared
recipes for crunchy caramels and spiced
24
nuts, stir-fries and pasta, and everything

in between.
For our taste-testing judges, selecting
just 12 winners was a hard nut to crack.
But in the end,they chose chewy Rustic
Nut Bars from Barbara Driscoll of West
Allis,Wisconsin as the Grand Prize winner. Barbara chose $500.00 as her prize.
(See page 26 to meet Barbara and learn
more about our fabulous prize options.)
Mocha Nut Torte, submitted by
Megan Shepherdson of Winnipeg, Manitoba,won the second-place prize.Megan
won dinner for four at the restaurant of
her choice.
Ten runners-up each received a copy
of our Contest Winning Annual Recipes
2005 cookbook.
Youll find all 12 winning recipes in
the Clip & Keep recipe card section beginning on page 27, along with 20 appetizing recipes from our readers and
1,000 field editors.You can easily lift
out the 16 pages to place in a three-ring
notebook.
Next issue, along with more recipes
from our field staff and readers, the winning recipes in our Soups On! contest
will appear here. (See page 43 for details on how you can enter our latest national recipe contest.)
Turn to page 27 for 16 pages

of recipes, including the winners of
our Go Nuts contest, in card form
you can clip for your file!
Nutty NuggetsHere are some fun facts about nuts to chew on:
The peanut is not a nut at allits a legume and a member of the pea family.
Cashews, which are related to poison ivy, grow on the bottom of pear-shaped
fruit.
Walnuts rank as the No. 1 nut in America.
Pecan is an Algonquian Indian word that means a tough nut to crack.
Macadamias have the hardest shell of any nut.
Green almonds are considered a delicacy. They have a jelly-like inside, a fuzzy
exterior and a subtle, fruity flavor.
Some research suggests that eating nuts can boost your brainpower.
Nuts are one of the worlds oldest foods and a good source of protein. But
dont overindulge. Theyre high in fatalthough its mostly the heart-healthy
unsaturated kind.
Tips from the Test Kitchen
The general rule of thumb for nut

yields says 4 ounces of most nuts are
equal to 1 cup chopped nuts.
To eliminate bits of shell in freshly
hulled nuts, place the nuts in a large
bowl of cool water.The shells will float
and can be poured or skimmed off.Drain
and dry nuts thoroughly before using.
Ground nuts are great in meatballs,
meat loaf and burgers.
Snack on a
Pinecone
The scales of this pretty pinecone
Shelled nuts can be stored in an airtight container in a cool place for up to

4 months and frozen up to 8 months.
Its best not to chop nuts before storing
because whole nuts stay fresh longer.
Rancid nuts will ruin any dish, so always taste nuts before adding them.
An easy way to toast nuts is in an ungreased skillet.Toast them for a few minutes over medium heat just until
browned, stirring frequently.
are crunchy toasted almonds decorating a flavorful cheese spread! Kathy

Johnson of Council Bluffs,Iowa shared
this festive, eye-catching appetizer.
The recipe is over 25 years old,
Kathy says.It wouldnt be a holiday
without it.We serve it with crackers, or
just dip the nuts in the cheese.
If you wish, use more almonds and
shingle them closer for an even more
realistic illusion of a pinecone.
Pinecone-Shaped
Blue Cheese Spread
2 packages (8 ounces each)
cream cheese, softened
1-1/4 cups process cheese sauce
1 cup (4 ounces) crumbled blue
cheese
1/4 cup chopped green onions
1 tablespoon diced pimientos
1/2 teaspoon Worcestershire sauce
1-1/2 cups unblanched almonds,
toasted
Fresh rosemary sprigs, optional
Assorted crackers or fresh vegetables
In a large mixing bowl, beat the cream
cheese, cheese sauce and blue cheese
until smooth. Stir in the onions, pimientos
and Worcestershire sauce. Cover and
refrigerate until firm.
On a serving platter, form cheese
spread into a pinecone shape. Beginning
at a narrow end, arrange almonds in rows.
Garnish with rosemary if desired. Serve
with crackers. Yield: 3-1/2 cups.
25
NuttyTips
Grand
Prize
From Our Readers

Toast nuts for a richer, more flavorful product.To toast, spread nuts in a
single layer on a shallow baking pan.
golden brown, stirring once.
Janel Andrews, Jerome, Idaho
If you prefer, you can toast nuts in
the microwave. Place them in a single
layer in a flat microwave-safe dish on
high power for 1 minute and stir. Repeat until the nuts are toasted.Watch
carefully so they do not scorch.
Lillian Julow, Gainesville, Florida
To prevent nuts from developing off
flavors or becoming rancid,store them
in an airtight container in the refrigerator or in a cool, dry place. For longer
storage, double bag nuts in resealable
plastic freezer bags and store in the
freezer.
Ginger George Gentry
Sutherlin, Virginia
For a fun way to serve nuts at parties,

use festive paper muffin cup liners
filled with a variety of nuts. Guests
can easily pick up a liner and snack
away while mingling.
Jennae LeFebvre, Aurora, Illinois
To cool peanut brittle easily, line a
baking sheet with foil, grease the foil
and pour the brittle on it.Once cooled,
you simply lift the foil and peel off the
brittle.
Heidi Niclas
Albuquerque, New Mexico
If a recipe calls for ground nuts, be

sure to grind them just until dry,not into nut butter.
Cindy Preston
Fairfield, Iowa
To toast and skin hazelnuts, place in

a single layer on a baking pan at 350 for
10-15 minutes or until the skins blister.
Remove from the oven, wrap in a
kitchen towel and let them stand for 12 minutes.Rub the nuts together inside
the towel to remove as much of the
skins as possible.
Jan Elmore
Los Molinos, California
26
Judges Shell Out Prize to Her
Yummy Nut Bars

Entering
our recent Go
Nutsrecipe contest was a
given for Grand Prize winner Barbara Driscoll. She
adds nuts to almost every
kind of dish imaginable.
Nuts enhance and add interest to any
recipe, says Barbara,of West Allis,Wisconsin.My layer cakes are nut-based.Most of
my butter cookie recipes contain nuts,and
I always add them to brownies. I also use
them in salads,mix them with cooked vegetables and grind nuts to top chicken,pork
and fish.
For our contest,Barbara chose her Rustic Nut Bars.I found the recipe in a stack
of clippings.Ive made it only three times,
but nothing Ive come across says Go
Nuts more than this recipe.
Our judges were nuts about the prizewinning barsthe shortbread crust,
gooey caramel and ample crunch from
four varieties of nuts.
If you make them, buy extra pistachios, Barbara suggests.I found myself
cracking the shells and saying,One for me,
one for the recipe.
If cost is a factor for you, try a variety
of peanuts instead.
Winning Streak
Barbara isnt new to contests.In the past
year,she has received 17 awards,including
top honors from the Wisconsin Beef Council and Hidden Valley Ranch.(A dinner roll
recipe she entered will move on to Hid-
den Valleys national contest.)

In 1999,I won a blue ribbon for a variety plate of cookies at the Wisconsin State
Fair. A co-worker saw the cookies and
asked me to make holiday cookies for
her that year. Other people asked, too,
and I found myself making literally thousands of cookies.Whatever payment I received went to our Holiday Giving Tree at
work, says Barbara, a graphic artist.
Ive always liked to cook,but it wasnt
until I participated in the state fair that I
gained an appreciation for precision and
consistency.
Winning contests isnt everything,
though.
While she considers her specialties
cookies and layer cakes, Barbara enjoys
preparing meals for her familyhusband
Dale, a computer programmer, and his
son, Austin, whos studying food science
at Purdue University.
Winning contests is a thrill, she adds,
but its my familys vote that counts.
A Choice of Prizes!
Like Barbara, each issues Grand Prize
winner can select from two terrific prizes:
$500.00 in cash or a KitchenAid 11-Cup
Ultra Power food processor and KitchenAid Epicurean stand mixer together
valued at $650.00!
See page 43 to learn how you can enter Taste of Homes next national recipe
contestthen take your choice of
prizes if you win!
www.tasteofhome.com
27
Napoleon, Ohio
Furlong, Pennsylvania
Hot pepper sauce adds zip to

these tender pecan-crusted chicken breasts,and the easy-fix peach
chutney adds a sweet-sour accent.I serve this dish with rice on
the side.
Carisa Bravoco
Pecan Chicken
With Chutney
Heres a fun, layered dessert that

will appeal to all ages.And if you
want it even nuttier, you can use
chunky peanut butter. If youre
not a fan of cashews, substitute
your favorite nut.
Barbara Schindler
RunnerUp
Winnipeg, Manitoba
My husband doesnt like chocolate cake, but this spectacular

three-layer torte is a favorite of
his. Ive been using this recipe
for special occasions, such as
birthdays, for many years.
Megan Shepherdson

Mocha Nut Torte
PREP: 15 min.
COOK: 20 min.
Go Nuts Contest
Go Nuts Contest
Grand
Prize
PREP: 25 min.
Peanut Butter
Pudding Dessert
West Allis, Wisconsin
Everyone will crunch with joy

when they bite into these chewy,
gooey bars.Theyll love the shortbread-like crust and the wildly
nutty topping.
Barbara Driscoll
PREP: 20 min.
Rustic Nut Bars
Go Nuts Contest
Go Nuts Contest
RunnerUp
2nd
Place
28
cup all-purpose flour

cup cold butter, cubed
cups chopped cashews, divided
package (8 ounces) cream
cheese, softened
cup creamy peanut butter
carton (12 ounces) frozen
whipped topping, thawed, divided
cups cold milk
package (3.9 ounces) instant
chocolate pudding mix
package (3.4 ounces) instant
vanilla pudding mix
milk chocolate candy bar (1.55
ounces), coarsely chopped
1 tablespoon plus 3/4 cup cold

butter, divided
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
Topping:
2/3 cup honey
1/2 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons butter, cubed
2 tablespoons heavy whipping
cream
1 cup chopped hazelnuts, toasted
1 cup roasted salted almonds
1 cup salted cashews, toasted
1 cup pistachios, toasted
Rustic Nut Bars
Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews;
2-2/3
1
1/3
1
1
1
1/2
1-1/2
1
Peanut Butter Pudding Dessert
Line a 13-in. x 9-in. x 2-in. baking pan with

foil; grease the foil with 1 tablespoon butter. Set aside.
In a large bowl, combine the flour, sugar,
baking powder and salt; cut in remaining butter until mixture resembles coarse crumbs.
Stir in egg until blended (mixture will be dry).
Press firmly into prepared pan. Bake at 375
for 18-20 minutes or until edges are golden brown. Cool on a wire rack.
In a large heavy saucepan over medium
heat, bring the honey, brown sugar and salt
to a boil; stir until sugar is dissolved. Boil
without stirring for 2 minutes. Add butter
and cream. Bring to a boil; cook and stir for
1 minute. Remove from the heat; stir in the
hazelnuts, almonds, cashews and pistachios. Spread over crust.
topping is bubbly. Cool completely on a
wire rack. Using foil, lift bars out of pan.
Discard foil; cut into squares. Yield: about
3 dozen.
DECEMBER
JANUARY
2007
pulse a few times until combined.

Press into a greased 13-in. x 9-in. x 2in. baking dish. Bake at 350 for 25-28
minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream
cheese, peanut butter and confectioners
sugar until smooth. Fold in 1 cup whipped
topping. Spoon over crust.
In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2
minutes or until soft-set. Spread over
cream cheese layer. Top with remaining
whipped topping. Sprinkle with chopped
candy bar and remaining cashews. Cover
and refrigerate for at least 1 hour before
serving. Yield: 12-16 servings.
DECEMBER
JANUARY
2007
Line three 9-in. round baking pans with waxed paper;

set aside. Place egg whites in a large mixing bowl; let
7 eggs, separated
1 cup sugar, divided
1-1/4 cups ground walnuts
1-1/4 cups ground pecans
1/4 cup dry bread crumbs
1 teaspoon baking powder
3/4 teaspoon salt, divided
Filling:
1 cup heavy whipping cream
Mocha Frosting:
1/4 cup butter, cubed
4 squares (1 ounce each) unsweetened
chocolate
1/2 cup brewed coffee
2 teaspoons vanilla extract
3 to 3-1/4 cups confectioners sugar
Pecan halves, optional
Mocha Nut Torte

teaspoon salt
teaspoon pepper
eggs
cup buttermilk
teaspoon hot pepper sauce
cup finely chopped pecans
cup dry bread crumbs
boneless skinless chicken breast
halves (6 ounces each)
2 tablespoons vegetable oil
Peach Mango Chutney:
2 cups sliced peeled fresh or frozen
peaches, thawed
1 cup mango chutney
3/4
1/8
1/8
2
1/3
1/8
1
3/4
6
Pecan Chicken with Chutney
stand at room temperature for 30 minutes. Meanwhile,

in another mixing bowl, beat egg yolks until slightly
thickened. Gradually add 1/2 cup sugar, beating until
thick and lemon-colored. Beat in vanilla. Combine
nuts, crumbs, baking powder and 1/2 teaspoon salt;
stir into yolk mixture until combined.
Add remaining salt to egg whites; beat on medium
speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until
stiff glossy peaks form and sugar is dissolved. Gradually fold into batter just until blended. Divide among prepared pans. Bake at 375 for 20-25 minutes or until tops
spring back when lightly touched. Invert pans; cool for 20
minutes. Remove from pans to wire racks; cool completely. Remove waxed paper.
In a small mixing bowl, beat cream until it begins to
thicken. Add confectioners sugar and vanilla; beat until
stiff peaks form. Cover and refrigerate until assembling.
In a large saucepan, melt butter and chocolate
over low heat. Remove from the heat. Stir in coffee,
vanilla and enough confectioners sugar to achieve
frosting consistency. Spread filling between layers.
Frost top and sides of cake. Garnish with pecans if desired. Yield: 12 servings.
DECEMBER
JANUARY
2007
In a shallow bowl, combine the flour, salt

and pepper. In another shallow bowl, whisk
the eggs, buttermilk and hot pepper sauce.
In a third bowl, combine pecans and bread
crumbs. Flatten chicken to 1/4-in. thickness. Coat the chicken with flour mixture,
then dip in egg mixture and coat with pecan
mixture.
In a large skillet over medium heat, cook
chicken in butter and oil for 8-10 minutes
on each side or until juices run clear.
Meanwhile, in a small saucepan, combine peaches and chutney. Bring to a boil.
Reduce heat; simmer, uncovered, for 1520 minutes or until heated through. Serve
with chicken. Yield: 6 servings (1-3/4 cups
chutney).
DECEMBER
JANUARY
2007
www.tasteofhome.com
29
Clearfield, Utah
A cookie crumb crust,delectable

layers of praline and cream cheese,
and a chocolate glaze make this
rich dessert a showstopper. It
freezes well, too.
Korrie Bastian

Praline
Chocolate Dessert
Lincoln, Nebraska
Sweet, buttery frosting and a

sprinkling of chopped nuts top
this yummy cake thats loaded
with banana and pecan flavor.
Serve it with a steaming cup of
coffee or a cold glass of milk.
Marlene Saunders
PREP: 20 min.
Banana Nut Cake
Go Nuts Contest
Go Nuts Contest
RunnerUp
RunnerUp
Wadsworth, Ohio
Looking for a sweet ending to a

special meal? This attractive
pecan pie is bound to please with
its traditional sugary filling and
honey-glazed pecans. A storebought crust helps this recipe
go together with ease.
Cathy Hudak
PREP: 25 min.
Honey Pecan Pie
Brookville, Indiana
Kick up your parties and get-togethers with these well-seasoned

snacks. Theyre sweet, salty,
crunchy...and oh, so munchable!
Martha Fehl
PREP: 15 min.
Roasted Cumin
Cashews
Go Nuts Contest
Go Nuts Contest
RunnerUp
RunnerUp
30

1 cup sugar
2 eggs
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed ripe banana
1/2 cup chopped pecans, toasted
Butter Pecan Frosting:
1/4 cup milk
Dash salt
2 to 2-1/2 cups confectioners sugar
1 cup finely chopped pecans,
toasted
Additional chopped pecans, optional
Banana Nut Cake
In a small bowl, combine cookie crumbs and
2 cups cream-filled chocolate

sandwich cookie crumbs
1 cup chopped pecans
Praline:
1-1/2 cups butter, cubed
1 cup packed brown sugar
Filling:
2 packages (8 ounces each) cream
cheese, softened
Ganache:
1 cup (6 ounces) semisweet
chocolate chips
1/2 cup heavy whipping cream
Pecan halves
Praline Chocolate Dessert
In a large mixing bowl, cream butter and

sugar. Add eggs, one at a time, beating
well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add
to creamed mixture, beating just until combined. Fold in banana and pecans.
Pour into a greased 8-in. square baking
dish. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
In a small mixing bowl, cream butter.
Beat in the milk, vanilla, salt and enough
confectioners sugar to achieve spreading
consistency. Stir in toasted pecans. Frost
cake. Garnish with additional pecans if desired. Yield: 9 servings.
DECEMBER
JANUARY
2007
butter. Press onto the bottom of a greased

9-in. springform pan. Place on a baking
sheet. Bake at 350 for 10 minutes. Cool on
a wire rack. Sprinkle with pecans.
In a large saucepan over medium heat,
bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the
heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.
In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer.
Refrigerate for 1-2 hours or until set.
For ganache, in a microwave-safe bowl,
melt chocolate chips with cream; stir until
smooth. Cool slightly; spread over filling. Refrigerate for 1-2 hours or until set. Carefully
run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan
halves. Refrigerate leftovers. Yield: 14-16
servings.
DECEMBER
JANUARY
2007
1 egg white
1 tablespoon water
2 cans (9-3/4 ounces each) salted
whole cashews
1/3 cup sugar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Roasted Cumin Cashews
4 eggs
1 cup chopped pecans
1 cup light corn syrup
1/4 cup sugar
2 tablespoons butter, melted
1/2 teaspoon salt
1 unbaked pastry shell (9 inches)
Topping:
3 tablespoons honey
1-1/2 cups pecan halves
Honey Pecan Pie
In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for 2 minutes. In another bowl, combine the remaining ingredients; add cashews and toss to coat.
Arrange in a single layer in a greased 15in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250 for 50-55 minutes, stirring once. Cool on a wire rack. Store in an
airtight container. Yield: 3-1/2 cups.
DECEMBER
JANUARY
2007
In a large bowl, combine the eggs, pecans,

corn syrup, sugars, butter, vanilla and salt.
Pour into pastry shell. Bake at 350 for
30 minutes.
In a small saucepan, melt butter over
medium heat. Stir in the brown sugar and
honey until combined. Stir in pecan halves
until coated. Spoon over pie. Bake 15-20
minutes longer or until bubbly and golden
brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
DECEMBER
JANUARY
2007
www.tasteofhome.com
31
Danbury, Iowa
For old-fashioned flavor,you cant

beat this attractive nut roll.The
recipe makes four rolls, so youll
have enough to serve family and
friends all through the holiday
season.
Elleen Oberreuter
PREP: 45 min. + rising

Maple Walnut Rolls
Peru, Indiana
I altered the original recipe for

these creamy caramels by substituting condensed milk for part
of the whipping cream and cutting back on the sugar.Everybody
raves about them,and they make
an ideal holiday gift.You cant
eat just one!
Patsy Howell
PREP: 20 min.
COOK: 35 min. + cooling
Pecan Caramels
Go Nuts Contest
Go Nuts Contest
RunnerUp
RunnerUp
Sharon, Pennsylvania
A buttery shortbread crust holds

a delectable filling made with
chocolate and a mix of chopped
pistachios, almonds and pecans.
Its impressive yet easy to prepare. I guarantee that it will become one of your most requested
desserts.
Debbie Cross
PREP: 20 min.
Mixed Nut
Chocolate Tart
Austin, Texas
A refreshing pineapple salsa complements these crispy golden fillets that are special enough to
serve company. I like to garnish
each fillet with whole macadamia
nuts.
Jennifer Fisher
PREP: 20 min.
BAKE: 15 min.
MacadamiaCrusted Tilapia
Go Nuts Contest
Go Nuts Contest
RunnerUp
RunnerUp
32
Line a 13-in. x 9-in. x 2-in. pan with foil;

grease the foil with butter. Set aside.
In a large heavy saucepan, combine the
sugar, corn syrup and 1 cup cream. Bring
to a boil over medium heat. Cook and stir
until smooth and blended, about 10 min-
tablespoon butter, softened

cup sugar
cup light corn syrup
cups heavy whipping cream,
divided
1 can (14 ounces) sweetened
condensed milk
2 cups chopped pecans
1
1
1
2
Pecan Caramels
In a large mixing bowl, combine 2 cups flour,

sugar, yeast and salt. In a small saucepan,
heat sour cream, butter and water to 120-130;
6 to 7 cups all-purpose flour

3 tablespoons sugar
2 packages (1/4 ounce each) active dry
yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1 cup butter, softened
1/2 cup water
3 eggs, lightly beaten
Filling:
1/2 cup sugar
3 tablespoons maple syrup
5 cups ground walnuts
Icing:
2 cups confectioners sugar
2 to 3 tablespoons milk
Maple Walnut Rolls
Editors Note: We recommend that you test your

candy thermometer before each use by bringing
water to a boil; the thermometer should read
212. Adjust your recipe temperature up or
down based on your test.
utes. Stir in milk and remaining cream.

Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238 (soft-ball
stage), about 25 minutes.
Remove from the heat; stir in pecans
and vanilla. Pour into prepared pan (do
not scrape saucepan). Cool. Using foil, lift
candy out of pan; cut into 1-in. squares.
Wrap individually in waxed paper. Yield:
about 2-1/2 pounds.
DECEMBER
JANUARY
2007
add to dry ingredients. Beat on medium speed

for 2 minutes. Add eggs and 1/2 cup flour; beat
2 minutes longer. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Place
in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled,
about 1-1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14-in.
x 12-in. rectangle.
In a large bowl, combine the butter, sugar and
syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up each, jelly-roll style, starting with a
long side; pinch seams to seal. Place seam side
down on greased baking sheets. Cover; let rise in
a warm place until doubled, about 45 minutes.
Bake at 350 for 20-25 minutes or until lightly browned. Remove from pans to wire racks to
cool. Combine icing ingredients; drizzle over
rolls. Yield: 4 rolls (14 slices each).
DECEMBER
JANUARY
2007
eggs
teaspoon cayenne pepper
cups macadamia nuts, finely
chopped
4 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
Pineapple Salsa:
1 cup cubed fresh pineapple
1/4 cup chopped sweet red pepper
3 tablespoons thinly sliced green
onions
2 tablespoons sugar
1 jalapeno pepper, seeded and
chopped
1 tablespoon lime juice
1/2 teaspoon minced fresh gingerroot
2 tablespoons minced fresh cilantro
2
1/8
1
1-3/4
Macadamia-Crusted Tilapia

cup sugar
cup plus 1 tablespoon cold butter
tablespoons heavy whipping
cream
1-1/2 teaspoons vanilla extract
Filling:
1 cup pistachios
1 cup pecan halves
3/4 cup unblanched almonds
3 eggs
3/4 cup light corn syrup
1-1/2 teaspoons almond extract
1 cup milk chocolate chips
Whipped cream
1-1/2
1/4
1/2
6
Mixed Nut Chocolate Tart
Editors Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.
In a shallow bowl, whisk eggs and cayenne.

Place flour and macadamia nuts in separate shallow bowls. Coat tilapia with flour,
then dip in egg mixture and coat with nuts.
Place on a greased baking sheet; drizzle
with butter. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a small serving bowl, combine the pineapple, red pepper, onions,
sugar, jalapeno, lime juice and ginger;
sprinkle with cilantro. Serve with fish. Yield:
4 servings (1-1/2 cups salsa).
DECEMBER
JANUARY
2007
In a small bowl, combine flour and sugar;

cut in butter until mixture resembles fine
crumbs. Add cream and vanilla, tossing
with a fork until dough forms a ball. Press
onto the bottom and up the sides of an
ungreased 11-in. tart pan with removable
bottom; set aside.
Place nuts in a food processor; cover
and process until chopped. In a large bowl,
whisk the eggs, corn syrup, brown sugar,
butter and extracts until smooth. Stir in
chocolate chips and nut mixture; pour into
crust.
Place pan on a baking sheet. Bake at
350 for 35-40 minutes or until center is
set. Cool on a wire rack. Store in the refrigerator. Garnish with whipped cream. Yield:
12-14 servings.
DECEMBER
JANUARY
2007
www.tasteofhome.com
33
Featured on page 14
Truman, Minnesota
I make this recipe for almost

every holiday and often take it to
potlucks. Usually, I make the pilaf ahead to allow the flavors to
blend and then reheat it in the microwave before serving.This also
makes for more room in the oven
and less chaos when you are putting out a big holiday meal.
Dianne Bettin
PREP: 1 hour
BAKE: 25 min.
Wild Rice Pilaf
Featured on page 14
Truman, Minnesota
Editor s Meal
Editor s Meal
After trying this tasty side dish, I

think youll agree that it is holiday-special. Sweet peaches and
crunchy cashews really enhance
the sweet potatoes.
Dianne Bettin
My favorite entree for Christmas

and other special occasions, a
crown roast is easy to prepare.
Both its elegant appearance and
excellent flavor are sure to impress your friends and family.
(Call ahead to order a crown roast
from your butcher or supermarket meat department.)
Dianne Bettin
Featured on page 14
Truman, Minnesota
My family calls this festive dessert

turtle cake because of the delectable candy bits in the moist
cake layers and the gooey-good
frosting.Its an impressive-looking
cake but quite easy to make, as
youll see from the recipe.
Dianne Bettin
PREP: 40 min.
Devils Food
Caramel Torte
Featured on page 14
Truman, Minnesota
PREP: 45 min.
BAKE: 40 min.
Cashew-Peach
Sweet Potatoes
PREP: 15 min.
BAKE: 3 hours + standing
Crown Roast
Of Pork
Editor s Meal
Editor s Meal
34
1 tablespoon dried parsley

flakes
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (14 ribs and
about 8 pounds)
Foil or paper frills for rib ends
Crown Roast of Pork
2 cans (14-1/2 ounces each)

chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved
lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
3 cups fresh broccoli florets
1/4 teaspoon pepper
Wild Rice Pilaf
In a small bowl, combine the parsley, oil,

salt and pepper; rub over roast. Place on a
rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350
for 3 to 3-1/2 hours or until a meat thermometer reads 160.
Transfer roast to a serving platter. Let
stand for 10-15 minutes. Remove foil.
Garnish rib ends with frills.Cut between ribs
to serve. Yield: 14 servings.
DECEMBER
JANUARY
2007
In a large saucepan, bring broth to a boil.

Add wild rice; reduce heat. Cover and cook
for 30 minutes. Add long grain rice; cook
20-25 minutes longer or until liquid is absorbed and rice is tender.
Meanwhile, in a large skillet, saute the
onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the
rice, broccoli and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350 for 25-30
minutes or until broccoli is crisp-tender.
Fluff with a fork before serving. Yield: 10
servings.
DECEMBER
JANUARY
2007
DECEMBER
JANUARY
2007
medium sweet potatoes

cup packed brown sugar
cup coarsely chopped cashews
teaspoon salt
can (15-1/4 ounces) sliced
peaches, drained
6
1/2
1/3
1/2
1/4
1
Cashew-Peach Sweet Potatoes
Place sweet potatoes in a large saucepan

or Dutch oven; cover with water. Bring to
a boil. Reduce heat; cover and cook for 3045 minutes or just until tender. Drain and
cool slightly; peel and cut into cubes.
In a small bowl, combine brown sugar,
cashews, salt and ginger. Place half of the
sweet potatoes in an ungreased 11-in. x
7-in. x 2-in. baking dish; top with half of
the peaches and brown sugar mixture. Repeat layers; dot with butter.
Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or
until bubbly and heated through. Yield: 10
servings.
DECEMBER
JANUARY
2007
low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies
and cocoa; fold into batter.
Pour into prepared pans. Bake at 350
for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from
pans to wire racks to cool completely. Remove waxed paper.
In a small mixing bowl, beat cream until
it begins to thicken. Add caramel topping;
beat until stiff peaks form. Fold in remaining candies.
Place one cake layer on a serving plate;
spread with chocolate frosting. Top with remaining cake layer; frost top and sides of
Line two 9-in. round baking pans with
torte with cream mixture. Garnish with adwaxed paper; grease the paper and set
ditional candies if desired. Refrigerate until
aside. In a large mixing bowl, combine the
serving. Yield: 12 servings.
cake mix, buttermilk, oil and eggs. Beat on
1 package (18-1/4 ounces) devils

food cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 package (7 ounces) milk
chocolate turtle candies, chopped,
divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate
frosting
Additional milk chocolate turtle candies,
broken, optional
Devils Food Caramel Torte
www.tasteofhome.com
35
Featured on page 22
Eugene, Oregon
My mom dresses up convenient

frozen peas with a quick-to-fix
cheese sauce that our family loves.
June Blomquist
My Moms Best Meal
Featured on page 22
Eugene, Oregon
Moms special holiday pie is both

creamy and crunchy, thanks to
the addition of whipping cream
and chopped walnuts.
June Blomquist
PREP: 15 min.
Featured on page 22
Caramel-Crunch
Pumpkin Pie
My Moms Best Meal

Uses
Eugene, Oregon
Tangy and fruity, this festive gelatin mold is not only easy to prepare but pretty, too.Once theyve
tried it, your family will request
it again and again.
June Blomquist
Cranberry
Gelatin Mold
Peas in Cheese
Sauce
Featured on page 22
Eugene, Oregon
Whenever I think of this appealing rolled turkey filled with

Moms moist corn bread stuffing, I can almost smell the aroma
of it baking in the oven. Its just
delicious!
June Blomquist
PREP: 30 min.
BAKE: 2 hours + standing
Rolled-Up Turkey
My Moms Best Meal
My Moms Best Meal
36
DECEMBER
JANUARY
2007
In a large saucepan, melt butter over low

heat. Stir in the flour, salt and pepper until
smooth. Gradually add milk. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir
in peas; cook 1-2 minutes longer or until
heated through. Yield: 8 servings.
DECEMBER
JANUARY
2007
bine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in
enough broth to moisten.
Spoon 2 cups stuffing over turkey breast
to within 1 in. of edges. Roll up jelly-roll
style, starting with a long side. Tie with
kitchen string at 1-1/2-in. intervals. Place
on a rack in a large shallow roasting pan.
Spoon 1 cup stuffing over each thigh
section to within 1 in. of edges. Roll up
each jelly-roll style, starting with a short
side. Tie with kitchen string; place on a
rack in another shallow roasting pan.
Brush turkey with oil; sprinkle with pepper
and remaining salt. Bake turkey breast at
325 for 2 to 2-1/2 hours or until a meat therUnroll turkey on a large cutting board. With
mometer reads 170; bake thighs for 1-1/2
a sharp knife, remove the wings (save for
to 1-3/4 hours or until a meat thermometer
another use). Flatten turkey to 3/4-in. thickreads 180. Let turkey breast stand for 15
ness. Cut between the turkey breast and
minutes before slicing. Yield: 8 servings.
thighs to separate into three sections.
Editors
Note: Ask the butcher to debone the
In a large skillet, saute celery and onion
in butter until tender. In a large bowl, com- turkey for you.
1 turkey (12 pounds), deboned and

giblets removed
1 cup chopped celery
1 medium onion, chopped
5 cups cubed white bread
1-1/2 cups coarsely crumbled corn
bread
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
3/4 to 1 cup chicken broth
1/4 teaspoon pepper
Rolled-Up Turkey
teaspoons butter
teaspoons all-purpose flour
teaspoon salt
teaspoon white pepper
cups milk
cup cubed process cheese
(Velveeta)
2 packages (10 ounces each) frozen
peas, thawed
4-1/2
4-1/2
1/4
1/8
1-1/2
3/4
Peas in Cheese Sauce
In a large bowl, dissolve gelatin in boiling

water. Stir in cranberry sauce and lemon
juice until blended. Chill until partially set.
Stir in pineapple and celery. Pour into a
6-cup ring mold coated with nonstick cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 8 servings.

raspberry gelatin
3 cups boiling water
1 can (16 ounces) whole-berry
cranberry sauce
1 can (8 ounces) unsweetened
crushed pineapple, drained
1/2 cup finely chopped celery
Cranberry Gelatin Mold
3/4 cup packed brown sugar, divided

1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped
walnuts, optional
Caramel-Crunch Pumpkin Pie
Nutrition Facts: 3/4 cup (prepared with sugarfree gelatin) equals 174 calories, trace fat (trace
saturated fat), 0 cholesterol, 479 mg sodium,
33 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 fruit, 1/2 starch.
DECEMBER
JANUARY
2007
In a small bowl, combine 1/4 cup brown

sugar, walnuts and butter. Press onto the
bottom of pastry shell. In a large bowl,
whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining
brown sugar until blended; stir in cream.
Pour into pastry shell. Cover edges
loosely with foil. Bake at 400 for 10 minutes. Reduce heat to 350; bake 40-45
minutes longer or until a knife inserted near
the center comes out clean. Remove foil.
Cool on a wire rack.
Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.
DECEMBER
JANUARY
2007
www.tasteofhome.com
37
Featured on page 21
Spearville, Kansas
Stir up some holiday spirit with

this hot, tangy brew thats full of
fruit flavor.
Pat Habiger
Citrus
Cranberry Tea
Featured on page 21
Rochester, New York
Po t l u c k P l e a s e r s
Featured on page 21

Uses
Longmont, Colorado
While looking for lower-fat,highprotein breakfast options, I took

an old sausage recipe and made it
new again.
Jo Ann Honey
Breakfast Patties
Featured on page 21
Harbor Beach, Michigan
Instead of a fruit platter, serve

these fun kabobs drizzled with a
warm butter pecan sauce.These
juicy treats will definitely perk up
your party spread.
Robin Boynton

BAKE: 50 min.
This hearty entree warms up any

breakfast or brunch menu with
its savory herb flavor.
Darlene Markham
Apple n Pear
Kabobs
Italian Sausage
Egg Bake
38
quarts water
cups sugar
cinnamon sticks (3 inches)
cups cranberry juice
cups orange juice
cup lemon juice
8 slices white bread, cubed

1 pound Italian sausage links,
casings removed and sliced
2 cups (8 ounces) shredded sharp
cheddar cheese
2 cups (8 ounces) shredded partskim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
Italian Sausage Egg Bake
4
1-1/2
6
8
4
1/3
Citrus Cranberry Tea
Place bread cubes in a greased 13-in. x 9in. x 2-in. baking dish; set aside. In a large
skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage
over bread; sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and
seasonings; pour over casserole. Cover
and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at
350 for 50-55 minutes or until golden
brown. Let stand for 5 minutes before cutting. Yield: 12 servings.
DECEMBER
JANUARY
2007
In a Dutch oven or large kettle, combine

water, sugar and cinnamon. Bring to a boil;
reduce heat. Cover; simmer for 25 minutes.
Discard cinnamon sticks. Stir juices into tea. Serve warm. Yield: 32 servings (8
quarts).
DECEMBER
JANUARY
2007
pounds lean ground turkey

teaspoons salt
teaspoon dried sage leaves
teaspoon pepper
teaspoon cayenne pepper
5 medium apples, cut into 1-inch

chunks
4 medium pears, cut into 1-inch
chunks
1 tablespoon lemon juice
Butter Pecan Sauce:
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon butter
1/2 cup chopped pecans
Apple n Pear Kabobs
Crumble turkey into a large bowl. Add the

salt, sage, pepper, ginger and cayenne.
Shape into sixteen 2-1/2-in. patties.
In a large skillet, cook patties over medium heat for 4-6 minutes on each side or until meat is no longer pink. Yield: 16 patties.
2
1-1/2
1
1
1/2
1/2
Breakfast Patties
Toss apples and pears with lemon juice.

Thread fruit alternately onto 12 metal or
soaked wooden skewers; place on an ungreased baking sheet. Bake at 350 for
15-20 minutes or until tender.
Meanwhile, in a small saucepan, combine sugars and cornstarch. Gradually stir
in cream until smooth. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until slightly thickened. Remove
from the heat; stir in butter until smooth.
Add the pecans. Serve warm with kabobs.
Yield: 12 servings.
DECEMBER
JANUARY
2007
Nutrition Facts: 2 patties equals 85 calories, 5 g

fat (1 g saturated fat), 45 mg cholesterol, 275
mg sodium, trace carbohydrate, trace fiber, 10 g
protein. Diabetic Exchanges: 2 very lean meat,
1/2 fat.
DECEMBER
JANUARY
2007
www.tasteofhome.com
39
Spirit Lake, Iowa
This rich and creamy dish is one

I make for special occasions.You
can substitute low-fat ingredients,
and it turns out just as good.
Liz Lorch
PREP: 30 min.
BAKE: 35 min.
Chicken Manicotti

Uses
Hallock, Minnesota
While this delicious soup is great

for large groups, I also like to
freeze it in meal-sized portions
to use on days when I have zero
time to cook.
Marcia Severson
PREP: 1 hour
COOK: 40 min.
Hearty Beef Soup
Bonus Card
Cooking for a Crowd
Glentana, Montana
I serve this cheesy chowder

every Christmas or New Years
Eve.Throughout the year, I substitute broccoli for the potatoes
and clams and find that even the
grandchildren enjoy the taste.
Joy Schuster
PREP: 15 min.
COOK: 30 min.
Christmas
Clam Chowder
Nathrop, Colorado
Comforting and easy, this is one

of my favorite recipes for bread
pudding. Its texture is neither
soggy nor dry, and everyone
loves the lemony sauce drizzled
on top.
Loreta Dressel
PREP: 20 min.
BAKE: 50 min.
Bread Pudding
For 40
Bonus Card
Cooking for a Crowd
40
4 pounds boneless beef top sirloin

steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice
Hearty Beef Soup

cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems
and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
Sauce:
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
Monterey Jack or cheddar cheese
Chicken Manicotti
Nutrition Facts: 1 cup (prepared with reducedfat butter and reduced-sodium bouillon) equals
123 calories, 4 g fat (2 g saturated fat), 34 mg
cholesterol, 428 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.
In two Dutch ovens or one large soup kettle, brown beef and onions in butter in
batches; drain. Add the water, vegetables
and seasonings; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.
Add tomato juice; cover and simmer 10
minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yield:
32 servings (8 quarts).
DECEMBER
JANUARY
2007
In a large mixing bowl, beat cream cheese

until fluffy. Beat in the sour cream, parsley,
salt and pepper. Stir in chicken. In a small
skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff
into manicotti shells.
In a large saucepan, melt the butter. Stir
in flour and salt until smooth. Gradually
whisk in milk. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir in 2-1/2
cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each
of two greased 11-in. x 7-in. x 2-in. dishes.
Top with stuffed shells and remaining sauce.
Cover and bake at 350 for 25 minutes.
Uncover; sprinkle with remaining cheeses.
Bake 10-15 minutes longer or until bubbly
and cheese is melted. Yield: 7 servings.
4 tablespoons shredded Parmesan

cheese, divided
DECEMBER
JANUARY
2007
cups cubed red potatoes

cups water
medium carrot, grated
small onion, chopped
teaspoons chicken bouillon
granules
teaspoon dried parsley flakes
teaspoon pepper
tablespoons all-purpose flour
cup cold water
cans (6-1/2 ounces each)
chopped clams, drained
cup cubed process cheese
(Velveeta)
can (12 ounces) evaporated milk
eggs, lightly beaten

cups milk
cup butter, melted
cups sugar
teaspoons salt
teaspoons vanilla extract
teaspoons ground cinnamon
loaves (1 pound each) day-old
white bread, cubed
4 cups raisins
Lemon Sauce:
3 cups sugar
6 tablespoons cornstarch
Dash salt
2 cups cold water
1-1/2 cups lemon juice
3 tablespoons grated lemon peel
16
12
1
3
4
4
2
4
Bread Pudding for 40
2/3
1
1/2
2
1/2
3
4
3
1
1
2
Christmas Clam Chowder
In a very large bowl, combine the eggs,

milk and butter. Whisk in the sugar, salt,
vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
Transfer to four well-greased 13-in. x 9in. x 2-in. baking dishes. Bake, uncovered,
at 350 for 50-55 minutes or until a knife
inserted 1 in. from edges comes out clean.
Meanwhile, in a large saucepan, combine
the sugar, cornstarch and salt. Gradually
stir in water and lemon juice until smooth.
Bring to a boil; cook and stir for 10 minutes
or until thickened. Remove from the heat.
Stir in butter and lemon peel until blended. Serve warm with bread pudding. Yield:
40 servings (7-1/2 cups sauce).
DECEMBER
JANUARY
2007
In a large saucepan, combine the first

seven ingredients. Bring to a boil. Reduce
heat; cover and simmer for 20 minutes or
until potatoes are tender.
In a small bowl, combine flour and cold
water until smooth. Stir into potato mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add
clams and cheese; cook and stir until
cheese is melted. Stir in milk; heat through.
Yield: 9 servings (about 2 quarts).
DECEMBER
JANUARY
2007
www.tasteofhome.com
41
Phoenix, Arizona
My husband was pleasantly surprised when he tried my new

twist on beets.The orange and
ginger are a nice complement,
making this vegetable a wonderful addition to any holiday table.
Marion Tipton
PREP: 10 min.
BAKE: 70 min.
Gingered
Orange Beets
Dover, Ohio
My family loves pierogies, so I

decided to create my own version. I took them to a Christmas
party,and they won rave reviews.
I left with an empty pan, not a
crumb to be found.
Kim Wallace
PREP: 30 min.
BAKE: 30 min.
Pierogi Pasta Shells
Bonus Card
Bonus Card
Stoneboro, Pennsylvania
Friends and family love this spin

on pizza. Its a tomatoey pasta
casserole packed with cheeses
and meats. It always goes fast.
Nancy Foust
PREP: 20 min.
BAKE: 30 min.
Pizza Casserole
Medicine Hat, Alberta
This guaranteed crowd-pleaser

can be served all year long. In
summer I grill it, and in winter I
roast it in the oven. Delicious!
Elaine Seip
+ standing
PREP: 20 min.
BAKE: 1-1/2 hours
Seasoned
Pork Loin Roast
Bonus Card
Bonus Card
42
51 uncooked jumbo pasta shells

refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cheddar cheese, divided
1/2 cup chopped green onions
Pierogi Pasta Shells
1-1/2 pounds whole fresh beets (about

4 medium), trimmed and cleaned
6 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon rice wine vinegar
1 tablespoon orange juice
concentrate
1-1/2 teaspoons grated orange peel,
divided
1/2 teaspoon minced fresh gingerroot
1 medium navel orange, peeled,
sectioned and chopped
1/3 cup pecan halves, toasted
Gingered Orange Beets
Cook pasta shells according to package directions; drain and rinse in cold water.
Place mashed potatoes in a large microwave-safe bowl. Cover and microwave
on high for 4 minutes, stirring once. Add
the minced onion, onion powder and garlic powder. Stir in 2 cups of the cheese
until blended.
Stuff into shells. Place in two greased
13-in. x 9-in. x 2-in. baking dishes. Sprinkle with the green onions and remaining
cheese. Cover and bake at 350 for 20
minutes. Uncover; bake 10 minutes longer
or until heated through. Yield: 17 servings.
DECEMBER
JANUARY
2007
Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in
foil; place on a baking sheet. Bake at
425 for 70-75 minutes or until fork-tender.
Cool slightly.
In a small bowl, whisk vinegar, orange juice
concentrate, 1 teaspoon orange peel, ginger
and remaining oil; set aside.
Peel beets and cut into wedges; place in
a serving bowl. Add orange sections and
pecans. Drizzle with orange sauce and
toss to coat. Sprinkle with remaining orange peel. Yield: 4 servings.
DECEMBER
JANUARY
2007
cups uncooked spiral pasta

pounds ground beef
medium onion, chopped
cans (8 ounces each) mushroom
stems and pieces, drained
can (15 ounces) tomato sauce
jar (14 ounces) pizza sauce
can (6 ounces) tomato paste
teaspoon sugar
teaspoon garlic powder
teaspoon onion powder
teaspoon dried oregano
cups (16 ounces) shredded
mozzarella cheese, divided
package (3-1/2 ounces) sliced
pepperoni
cup grated Parmesan cheese
2 teaspoons garlic salt

2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper
seasoning
1 boneless rolled pork loin roast
(about 5 pounds)
Basting Sauce:
3 cups water
1-1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper
flakes
1/2 teaspoon grated lemon peel
Seasoned Pork Loin Roast
1/2
1
1
1
1/2
1/2
1/2
1/2
4
3
2
1
2
Pizza Casserole
Combine the garlic salt, garlic-pepper and

lemon-pepper; rub over roast. Place on a
rack in a shallow roasting pan. Bake, uncovered, at 325 for 1-1/2 to 2 hours or
until a meat thermometer reads 160.
Meanwhile, in a large saucepan, combine
the basting sauce ingredients. Bring to a
boil; reduce heat. Simmer, uncovered, for
10 minutes. Brush over roast occasionally
while baking. Let the roast stand for 10 minutes before slicing. Yield: 15-18 servings.
DECEMBER
JANUARY
2007
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook

beef and onion over medium heat until
meat is no longer pink; drain. Stir in the
mushrooms, tomato sauce, pizza sauce,
tomato paste, sugar and seasonings. Drain
pasta; stir into meat sauce.
Divide half of the mixture between two
greased 11-in. x 7-in. x 2-in. baking dishes;
sprinkle each with 1 cup of mozzarella
cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake
at 350 for 20 minutes. Uncover; bake 1015 minutes longer or until heated through.
Yield: 2 casseroles (8 servings each).
DECEMBER
JANUARY
2007
Enter Our Recipe Contest
Festive
Holiday
Baking
Many of you are prob-
ably elbow-deep in baking

this time of year. So its a
perfect time to announce
our new contest,Holiday
Baking Bonanza. Wed
like you to enter recipes
for those goodies coming
Your most prized from your oven this season.
treats could win!
For this contest, were
looking for recipes that
are a little more festive than your everyday confections.
Which eye-catching Christmas cookie gets rave reviews
at the cookie exchange?
Is there a traditional holiday stollen you love to serve?
Do you bake a fancy quick bread that makes a great gift?
Have you an outstanding torte or cake that makes people go wild with anticipation?
Spark our attention with delectables that take a little extra
time, but are well worth the effort. Our judges have visions of
sampling special puddings,eye-catching cookies,luscious tortes,
fruited scones, decorated cakes, crunchy biscotti, tempting tea
breads, butter horn rolls, mouth-watering pies and more!
Be sure to include directions for icings and glazes. Also mention any preparation,decorating or packaging tipsa simple
technique you discovered might be new to other TOH readers.
The Holiday Baking Bonanzacontest will close on February
15, 2007.Winners will be featured in the Oct/Nov 07 issue.
GREAT PRIZES! The Grand Prize winner will receive a
RECIPE CONTEST RULES: You may enter more than one

recipe. Be sure to include the contest topic and your name,
address and phone number on each recipe.
Its easy to enter at www.tasteofhome.com. Click on Submit a Recipe to find a handy form with space for the contest
title (Holiday Baking Bonanza), your ingredients, directions
and comments. Be specific with measurements and sizes of
cans, packages and pans. Please include a few words about
the recipe and a bit about yourself.
Or, type or print each recipe on one side of an 8-1/2- x 11inch sheet of paper. Send entries to Holiday Baking Bonanza,
Taste of Home, 5925 Country Lane, Greendale WI 53129. Remember to include your name, address and phone number
on each entry.
Entries become the property of Reiman Publications.
Recipes that are not among the contest winners may be
published in a future issue of TOH, in a cookbook or on our
Web site (www.tasteofhome.com).
KitchenAid stand mixer and food processor, together valued
at $650.00, or $500.00 in cash.
The second-place prize is dinner for four at the restaurant of
the winners choice.
Each runner-up will receive a free copy of our Contest
Winning Annual Recipes 2006 cookbook.
and leave a big impression

on the taste buds.
E-mail entries by December 15, 2006, to recipes@taste
ofhome.com. Please write
your favorite
December 15, 2006.
Potluck Pleasers on the subcrowd-pleasing dishes for our
Well consider appetizers, ject line and include your
Potluck Pleasers recipe
salads, main dishes and
name and street address. Or
contest, which will close on desserts that serve at least 12 send your entry to Potluck
Last Chance to Enter Your...
Potluck Prize-Winner
Round up
www.tasteofhome.com
Pleasers, Diane Werner,Associate Food Editor, 5925 Country Lane, Greendale WI

53129.
See the contest
announcement
above for a
general
guide.
43
Touring Country Kitchens
Sized Right for Company

Size.
By Renee
Williams
Chesapeake,
Virginia
18
Double
Oven
Breakfast
Table
26
Open to Family Room
Island
Dishwasher
Open to Family Room

Pantry
44
Refrigerator
That was our main consideration

when my husband, Dave, and I planned
the kitchen for our new home, in 2003.
We designed the entire house from
scratchand it all centered on the
kitchen.
At some point, every get-together we
have ends up in the kitchen. My dream
was to have a big prep area in a space
the size of a garage to accommodate large
gatherings.Weve hosted Christmas parties for our Sunday school class, church
potlucks and Super Bowl parties.We even
transformed the kitchen into a concession stand for our childrens movie theater-themed birthday party. Our son, Jonathan, is 7, and our daughter, Marie, is 6.
To keep traffic f lowing when the
house is full of guests, we designed two
entrances into the kitchen from the family room. There is also a handy passthrough window.
In addition to room for entertaining, I
wanted an eat-in area as well as plenty of
space to bake, prepare meals and store
all my kitchen necessities.

The large white cabinets provide lots
of storage space.We chose them for their
easy maintenance and classic style. Plus,
the all-white woodwork is a nice change
from the dark wood throughout the
rest of the house.
Versatile Island
Like most cooks, I value my island,
which has a built-in vegetable sink.At 4
by 6 feet, the island is not only great for
buffet-style dining, but also a wonderful
work space thats easily accessible to
other parts of the kitchen.We designed
it with an overhang for seating, so the
kids could do their homework there
while I make dinner.
Im a stay-at-home mom,so I cook every
night. (Dave, who works as a logistics
branch head for the Navy, stresses the importance of eating together as a family.) I
bake something for almost every meal,so
the double oven comes in handy. I also
cook for families that may need a little
comfortwhen some family members are

sick.My most-requested specialty is chocolate chip cookies.
Lots of Light
Ample lighting for this large room was
critical, so we turned to my dad, who
works in the custom kitchen industry,
for design ideas.We chose charming pendant lights over the island,recessed lights
in the ceiling and under-cabinet lighting.
Dad also helped us with the rope
crown molding on the cabinets. My
mom lent a hand, too, creating the pretty, plaid kitchen valances.
Black wool rugs with a pattern of
www.tasteofhome.com
vines and fruit pick up the colors in the

curtains and warm up the wood floors.
At first,I was hesitant when my friend
Marion suggested I paint my kitchen red,
but the color really warms up the big
room.And it makes decorating for Christmas a breeze.
We complement the deep, rich red
with green garlands strung in the eating
area and on the pendant lights.One year,
we decided to add ribbons to our Christmas tree and added them to the light fixtures as well.
Ive been collecting our Christmas
dishes since we married in 1989.We start
using the china the day after Thanksgiving to help us get into the spirit.
At holiday time and throughout the
year, our kitchen is the welcoming
center of our home.
SHARE YOUR CHRISTMAS KITCHEN. If you deck your kitchen for the holidays
or know someone who goes all out, please send us details and color photos. If we
feature your kitchen or one that you suggest in a future issue, well pay you
$75.00. For Contributor Guidelines, see page 62.
45
Food for Thought: Food is an important part of a balanced diet. Anonymous
Photos: David B. Hollingsworth
Its easy to catch the Christmas spirit in

the Williams familys kitchen, with its
deep-red walls and festive green garlands. Renee and Dave (at left with son
Jonathan and daughter Marie) host Christmas parties, church potlucks and other
events in the spacious, welcoming room.
A Complete Meal in Minutes
Snap
Steak in a
QUICK!
We want your favorite fast-to-fix recipes. Visit our Web site,
www.tasteofhome.com, or see page 62 for Contributor Guidelines.
46
Busy days
of cookie baking and gift wrapping leave

little time for dinner preparation.This simple but satisfying meal, consisting of three reader favorites, can
be on the table in just 30 minutesand still win
raves from your family!
Saucy Skillet Steaks couldnt be easier to make,
says Karen Haen of Sturgeon Bay,Wisconsin.Though
I prefer these juicy rib eyes, I have also used this recipe
for chicken breasts, fish, veal and hamburgers.

4 beef rib eye steaks (3/4 inch thick)
1 large onion, chopped
2 tablespoons Dijon mustard
Salt and pepper to taste
1/3 cup beef broth
1 tablespoon minced fresh parsley
In a large nonstick skillet, brown steaks over
medium-high heat for 1-2 minutes on each
side. Remove and keep warm. In the same
skillet, saute onion and garlic in butter until
tender, stirring to loosen browned bits.
Brush the steaks with mustard; sprinkle with salt and pepper. Return to the pan.
Stir in broth. Cook for 5-7 minutes on each
side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; welldone, 170). Spoon the onion mixture over
steaks; sprinkle with parsley. Yield: 4
servings.
Holiday Green Beans

1 package (16 ounces) frozen cut
green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup real bacon bits
2 tablespoons honey
Cook the green beans according to package directions, adding the orange peel during cooking; drain. Add the cranberries, bacon and honey; toss to combine. Yield: 4
servings.
Cheddar Bread Twists

To make my Holiday Green Beans festive red and green, I add dried cranberries, notes field editor Darlene Brenden of
Salem, Oregon.A touch of sweet honey
complements the cranberries tartness.
Serve the quick-to-fix Cheddar Bread
Twists as a side dish or as an appetizer with
dip.Tracy Travers of Fairhaven, Massachusetts shared the recipe.
www.tasteofhome.com
1 sheet frozen puff pastry, thawed

1 egg white
1 tablespoon cold water
1/2 cup shredded cheddar cheese
Dash salt
Place the puff pastry on a greased baking
sheet. In a small bowl, beat the egg white
and water; brush over pastry. Sprinkle with
cheese and salt.
Cut into ten 1-in. strips; twist each strip
three times. Bake at 400 for 10-13 minutes or until golden brown. Yield: 10
breadsticks.
Time-Savers
Grease Job. I always hated greasing a pan
because the solid shortening got all over
my hands.So I now use my pastry brush.
Its fast and easy, with no messy hands.
Wavelene Carpenter, London, Kentucky
Burn Out. When you burn something
in a pan and it leaves a crust, cover the
burn with about an inch of water, add a
teaspoon of cream of tartar and bring to
a boil.The black crust will flake off and
leave you with a pan thats easy to wash
out.
Geri Humpal, Seaside, Oregon
Instant Bacon Bits. To dice bacon with
ease, I cut the uncooked bacon with my
kitchen shears and brown as usual.
Sue Seymour, Valatie, New York
Hasty Pudding. Once a loaf of white
bread is down to the last few slices, I
cube the bread, put it in a freezer bag
and place in the freezer.I keep adding to
the bag, so when I want to make bread
pudding (or stuffing), the cubes are
ready to go.
Helen Rosenberger
Rockton, Illinois
Blender Bread. I always puree bananas

in my blender when making banana
bread. It takes only seconds and ensures
no surprise lumps in the finished product. Sometimes, I put all of the liquid ingredients in the blender with the bananas so I can add them all at once to the
dry ingredients.
Nancy Weinkauf
Mukwonago, Wisconsin
Extra Onions. If a recipe calls for sauteed

onions, I make extra and store in a covered container in the refrigerator.During
the next few days, if Im making rolls or
bread, I sprinkle some of the onions on
top before baking.The flavor and aroma
Lisa Varner
are just wonderful!
Greenville, South Carolina
HAVE A TIME-SAVING TIP?

To share a handy kitchen shortcut you
rely on to save time, visit our Contributor Guidelines on page 62.
47
For another quick meal with a holiday theme, visit www.tasteofhome.com/plus.
Saucy Skillet Steaks
Just Desserts
Merrymaking is sweet
with Yuletide Pound Cake
(top), Cranberry-Topped
Lemon Tarts and
Cappuccino Truffles.
Sumptuous
Finish
Cranberry-Topped
Lemon Tarts
The delicious combination of colors
and tangy-sweet flavors make this a
pretty, very special dessert, says Ruth
Lee from Troy, Ontario. If your
family and friends are like mine,
youll be receiving lots of compliments
on these tasty tarts.
3 tablespoons sugar
3/4 teaspoon salt
1 cup cold butter
Topping:
3 cups fresh or frozen cranberries
1-1/4 cups sugar
1/4 cup water
Filling:
5 eggs
1-1/2 cups sugar
3/4 cup lemon juice
4 teaspoons grated lemon peel
Garnish:
1 medium lemon, cut into 1/4-inch
slices
1/2 cup sugar
1/4 cup water
In a bowl, combine the flour, sugar and salt;
cut in butter until mixture resembles coarse
crumbs. Stir until dough forms a ball. Divide
into eight portions; press each onto the bottoms and up the sides of eight 4-in. tart pans.
Cover and refrigerate for 20 minutes.
Bake at 350 for 20-25 minutes or until golden brown. Cool on wire racks.
In a large saucepan, combine the cranberries, sugar and water. Cook over medium
heat until berries have popped, about 20
minutes. Meanwhile, in a small saucepan,
www.tasteofhome.com
whisk eggs. Stir in the sugar, lemon juice,

butter and lemon peel. Cook and stir over
medium heat for 20-25 minutes or until filling is thickened and reaches 160.
Transfer to a small bowl; cover and refrigerate for 1 hour. Transfer berry topping to
another bowl; refrigerate until serving.
Spoon filling into tart shells. Chill, uncovered, until set. For the garnish, in a small
saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until lemon is tender. Cut slices in half; chill.
Just before serving, spoon cranberry topping over tarts. Garnish with lemon slices.
Yield: 8 servings.
Yuletide Pound Cake

PREP: 15 min.
Lorraine Caland of Thunder Bay, Ontario serves this popular Bundt cake
each year when her family decorates
their Christmas tree. We enjoy it with
a cup of hot chocolate, she notes.
1
1/2
3
5
1
1
3
1
1
Glaze:
1
2

cup shortening
cups sugar
eggs
teaspoon rum extract
cup (8 ounces) sour cream
to 3 teaspoons milk
In a large mixing bowl, cream the butter,

shortening and sugar until light and fluffy,
about 5 minutes. Add eggs, one at a time,
beating well after each addition. Beat in extracts. Combine flour and baking powder;
add to creamed mixture alternately with sour
cream. Beat just until combined.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack to
cool completely. Combine glaze ingredients;
drizzle over cake. Yield: 12-16 servings.
Cappuccino Truffles
Dark chocolate, coffee and cinnamon
flavors make a tantalizing trio in
these rich, smooth truffles from Ellen
Swenson of Newport Center, Vermont.
I could eat them all in one sitting!
she relates.
1 tablespoon boiling water
2 teaspoons instant coffee granules
2-1/2 teaspoons ground cinnamon,
divided
6 squares (1 ounce each)
bittersweet chocolate, chopped
3 tablespoons sugar
In a small bowl, combine the water, coffee
and 1 teaspoon cinnamon; set aside. In a
small saucepan, bring cream just to a boil.
Remove from the heat; whisk in chocolate
and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in.
balls; roll in cinnamon-sugar. Refrigerate for at
least 2 hours or until firm. Yield: 1-1/2 dozen.
FABULOUS FINALES.
Have a delicious dessert? Share it
with other Taste of Home readers.
To submit your recipe, see Contributor
Guidelines on page 62.
49
Find more holiday dessert recipes and tips on holiday entertaining, visit www.tasteofhome.com/plus.
Dazzle your guests

with these ambrosial
after-dinner delights.
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Make your reservations now, because these all-inclusive river barge
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View the River Explorer cabin categories at www.countrytours.com.

50
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A Reiman Publications Company
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51
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53
Getting in the Theme of Things
By Laurel Leslie
Sonora, California
As a holiday
get-together for our gourmet

group, my husband, Bob, and I had a lot
of fun hosting Brunch with Rudolph.
We lined the entry to our home with
potted cedar trees and our friends got a
good laugh when Bob and I greeted
them wearing deer-antler headbands!
Whetting Appetites
We began with appetizers. Clam Fondue in a Bread Bowl was a warm and
flavorful start. The seafood filling is baked
right in the bread bowl, and you serve
this appetizer straight from the oven.
Another taste-tempter we enjoyed was
Herbed Dip for Veggies.This robust dip
is perfect served with a colorful selection of raw vegetables.
Everyone got a taste of the Southwest
when I served Green Chili Egg Puff. The
chilies add a pleasant zip to this delicious
brunch casserole.
My sister, Barbara, gave me the recipe
for Warm Potato Salad.With its red potatoes and green beans,this salad is a great
pick for the holidays.
Cozy lodge
atmosphere sets
the stage for
memorable party.
54
Cooking Wild
Playing off our Rudolph theme, one of
the couples brought elk kabobs for everyone to try. This unexpected treat complemented the rest of the menu.
I really got everyones attention when
I brought out Praline Cheesecake.This
showstopper has a vanilla wafer crust,
a creamy center and an ooey-gooey
caramel-pecan topping.
The tables enhanced our woodsy setting. I used a plaid fleece throw on the
buffet table and plaid napkins with
miniature pinecone napkin holders at
the place settings.
For centerpieces, I spruced up old
fishing creels with pine boughs, pinecones and eucalyptus sprigs.
Our Rudolph party was a tremendous success.We had so much fun sharing this holiday theme meal with our
friends, who all like to cook and share
good food. Our group (pictured left)
has been meeting since 1978, and weve
all grown very close over the years.
PREP: 25 min.
BAKE: 40 min.
3 cans (6-1/2 ounces each) minced
clams
cheese, cubed
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons minced chives
1/2 teaspoon salt
6 drops hot pepper sauce
2 round loaves (1 pound each)
sourdough bread
Drain two cans of clams and discard liquid.
Drain remaining can, reserving the liquid.
In a food processor, combine the clams,
cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper
sauce and reserved clam juice; cover and
process until smooth.
Cut the top fourth off one loaf of bread;
carefully hollow out loaf, leaving a 1-in.
shell. Set the removed bread aside. Fill
shell with clam mixture; replace top.
Wrap tightly in heavy-duty foil; place on a
baking sheet. Bake at 350 for 40-45
minutes.
Meanwhile, cut reserved bread and the
second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and
remove top. Serve with bread cubes.
Yield: 3-1/2 cups.
Herbed Dip for Veggies

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced chives
1 tablespoon grated onion
1 tablespoon capers, drained
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon curry powder
Dash garlic salt
Assorted fresh vegetables
In a bowl, combine the first 12 ingredients.
Cover and refrigerate for 1 hour. Serve
with vegetables. Refrigerate leftovers.
Yield: 1-1/2 cups.
www.tasteofhome.com
Green Chili Egg Puff

PREP: 15 min.
BAKE: 35 min.
10
1/2
1
1/2
4
eggs
teaspoon salt
cups (16 ounces) shredded
Monterey Jack cheese
2 cups (16 ounces) small-curd
cottage cheese
1 can (4 ounces) chopped green
chilies
In a large mixing bowl, beat eggs on medium-high speed for 3 minutes or until light and
lemon-colored. Combine the flour, baking
powder and salt; gradually add to eggs.
Stir in the cheeses and chilies.
Pour into a greased 13-in. x 9-in. x 2-in.
baking dish. Bake, uncovered, at 350 for
35-40 minutes or until a knife inserted near
the center comes out clean. Let stand for 5
minutes before serving. Yield: 12 servings.
Warm Potato Salad

PREP: 25 min.
COOK: 15 min.
2 pounds small red potatoes
1/4 pound fresh snow peas, halved
1/2 pound sliced fresh mushrooms
1/2 cup diced fully cooked ham
1 medium green pepper, julienned
1 celery rib, diced
3 tablespoons chopped green onions
Dressing:
1/2 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 red lettuce leaves
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;
cover and cook for 10 minutes. Add snow
peas; cook, uncovered, 1 minute longer or
until potatoes are tender. Drain.
When cool enough to handle, quarter potatoes into a large bowl. Add the mushrooms,
ham, green pepper, celery, onions and parsley.
In a small bowl, combine the oil, vinegar,
lemon juice, oregano, salt and pepper.
Pour over potato mixture and toss gently.
Sprinkle with parsley. Serve warm in a lettuce-lined bowl. Yield: 7 servings.
Fishing creels filled with pine and eucalyptus, and pinecone-tied napkins, enhanced
cozy lodge setting for Laurel Leslies party.
Praline Cheesecake
PREP: 20 min.
1-1/2 cups crushed vanilla wafers
(about 50)
1/4 cup sugar
16 whole vanilla wafers
Filling:
cheese, softened
1 cup sugar
1/2 cup sour cream
3 eggs, lightly beaten
Topping:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted
In a small bowl, combine the wafer crumbs,
sugar and butter. Press onto the bottom of
a greased 9-in. springform pan. Stand whole
wafers around edge of pan, pressing lightly
into crumbs; set aside.
In a large mixing bowl, beat the cream
cheese, sugar, sour cream and vanilla until
smooth. Add eggs; beat on low speed just
until combined. Pour into crust. Place pan on
a baking sheet.
center is almost set. Cool on a wire rack
for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.
Place caramels and milk in a microwavesafe bowl. Microwave, uncovered, on high
for 1 minute; stir until smooth. Remove sides
of springform pan. Drizzle caramel mixture
over cheesecake; sprinkle with pecans. Refrigerate leftovers. Yield: 12 servings.
Editors Note: This recipe was tested in a
1,100-watt microwave.
55
Food for Thought: All happiness depends on a leisurely breakfast. John Gunther
Clam Fondue in
A Bread Bowl
with a zippy barbecue-style sauce.You

might have to make extras!
Budget Meal
I always take my Cottage Cheese

Yeast Rolls to potlucks, where they disappear quickly, writes Angie Merriam of
Springfield,Ohio.These rolls are nice and
light, so they go well with many dishes.
Just be sure to serve them with butter.
Using fresh spinach instead of frozen
really enhances the f lavor of classic
Creamed Spinach, shared by Ann Van
Dyk of Wrightstown, Wisconsin. The
hint of nutmeg makes this side dish even
more appealing.
Chicken Spareribs $1.07

PREP: 5 min.
COOK: 30 min.
8
2
1
2/3
2/3
1/2
1/4
2
2
1
bone-in chicken thighs

tablespoons vegetable oil
cup water
cup packed brown sugar
cup soy sauce
cup apple juice
cup ketchup
tablespoons cider vinegar
teaspoon crushed red pepper
flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water
Save even more with bonus recipes that are

fast and frugal at www.tasteofhome.com/plus.
$1.9
0
Thrifty Ribs
In a Dutch oven, brown chicken in oil in batches on both sides; drain. Return all of the
chicken to the pan.
In a bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour
over chicken. Bring to a boil. Reduce heat;
cover and simmer for 20 minutes or until
chicken juices run clear.
Remove chicken to a platter and keep
warm. In a small bowl, combine cornstarch
and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for
2 minutes or until thickened. Spoon over
chicken. Yield: 4 servings.
Serve this appetizing, If real spareribs dont fit in your budlow-cost menu get this time of year,try a lip-smacking Cottage Cheese Yeast Rolls
economicalsubstitute along with
for just $1.90 a plate. and
1
two satisfying sides.Your family will ask
for them again and again.
Janice Porterfield of Atlanta,Texas turns
chicken thighs into Chicken Spareribs
56
PREP: 30 min. + rising

2 packages (1/4 ounce

each) active dry yeast
1/2 cup warm water (110 to 115)
2
2
1/4
2
1/2
4-1/2
Ask Our
cups cottage cheese

eggs
cup sugar
teaspoons salt
Test Kitchen Team
In a large mixing bowl, dissolve yeast in

warm water. In a small saucepan, heat cottage cheese to 110-115. Add the cottage cheese, eggs, sugar, salt, baking soda
and 2 cups flour to yeast mixture; beat until
smooth. Stir in enough remaining flour to
form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly
floured surface; divide into 30 pieces. Shape
each piece into a roll. Place 2 in. apart on
greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350
for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.
Creamed Spinach
PREP/TOTAL TIME:
71
25 min.
3/4 pound fresh spinach,

torn
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/2 cups milk
In a Dutch oven, cook spinach in oil for 3 minutes or until wilted. Transfer to a cutting board;
chop. Melt butter in the Dutch oven. Add onion;
saute for 2 minutes or until crisp-tender.
Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended.
Bring to a boil; cook and stir 2 minutes or until thickened. Add chopped spinach. Reduce heat to low; cook, uncovered, for 5
minutes or until heated through. Yield:
4 servings.
CENT-SIBLE EATING.
Send your thrifty recipes to Budget
Meal at editors@tasteofhome.
com. For Contributor Guidelines,
turn to page 62.
www.tasteofhome.com
Dry Roast Beef

My daughter prepared a beautiful large
cut of beef for a prime rib dinner. She
seared it, placed it fat side up in a pan
with 1/2 cup water and covered the
pan. The roast baked to a nice, pink color, yet it was as dry as an overcooked
chicken breast. What went wrong?
E.L., Milton, Pennsylvania
Typically, a rib eye roast is the cut of beef

used when preparing a prime rib dinner.
Because the rib area gets the least exercise,
these cuts are the most tender. It is likely
that the roast your daughter chose was
from a less tender area,such as the round.
She should choose a rib eye or rib
roast that feels firm to the touch and is
a bright red color and well marbled.Marbling is a good indicator of tenderness.
To prepare a 4- to 5-pound rib roast,
place on a rack in a shallow roasting
pan with fat side up. Insert an oven-safe
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.
Roast without liquid, uncovered, at
325 for 2 to 2-1/2 hours or until meat
reaches desired doneness (for mediumrare, a meat thermometer should read
145; medium, 160; well-done, 170).
Since the internal temperature will rise after the roast is taken out of the oven, remove it when it is 5 to 10 below desired
doneness.Tent loosely with foil, and let
the roast stand 15 minutes before slicing
and serving. Enjoy!
Baking Chips
What are cinnamon chips? I recently
saw them called for in a recipe. Ive
asked everywhere, but no one seems
to have heard of them. Can you help?
P.H., Manchester, Georgia
Hershey makes a baking chip called
Meet a Team Member:
Sue Jurack
Not all kids can say they
acquired an international palate growing up,
but our sons can. My
husband, Jim, worked
for a global manufacturing company, and our
family lived overseas, in
England and Switzerland, for 11 years.
As a home economist and a cooking
demonstrator for a national television
show, I embraced our new living experiences with gusto. In Switzerland, I
taught a cooking class to other expatriates,and at home,I was always preparing
a new dish for all of us to try.
Travel to Asia introduced me to authentic Chinese food, which is still a favorite of our now-grown sons, P.J. and
Jason.They especially like chicken with
five-spice powder as well as potstickers.
Ive been at Reiman Publications for
10 years.As Senior Recipe Editor, I am
most passionate about the readability,accuracy and safety of our recipes.
When Im not at work, I enjoy time
with our three beautiful grandchildren,
along with volunteering at church,entertaining guests and traveling.
Cinnamon Chips, sold in 10-ounce packages.The product is available to all retailers and found in the baking supplies section of stores. Unfortunately, because
shelf space is limited, your retailer may
stock the chips only for the fall baking
season, September through December.
We also found that The Bakers Catalogue from King Arthur Flour carries Cinnamon Mini Baking Chips, available in a
16-ounce bag. To request a catalog, call
1-800/827-6836 or visit us at www.
tasteofhome.com/links to order.
STUMPED? If you have a food-related question, turn to page 62 for our Contributor
Guidelines or E-mail us at editors@tasteofhome.com.
57

Does
Anyone
Have...
Readers looking for recipes

turn here for your help.
If you can
answer any of these requests, write directly to

the person seeking information. If you have a question, send
it to Does Anyone Have?, Taste of Home, 5925 Country
Lane, Greendale WI 53129, or E-mail us at editors@taste
ofhome.com. (Make sure to include your street address.)
Well use as many as possible.
These readers may receive hundreds of responses and may
not be able to personally thank everyone for their generosity.
Rest assured, they appreciate your help.
Someone once made peanut
butter chocolate balls for our
family reunion that tasted like
the peanut butter eggs you
can buy at Easter. Ive looked
everywhere for the recipe
and would love to have it.
Susan Grubaugh
12406 Crain Hwy.
Brandywine MD 20613
Im trying to find a recipe for

sweet,cake-style corn bread.It
was a specialty at a restaurant
in Maysville, Kentucky in the
early 1980s. Can you help?
Jane Schiavoni
2600 Willow Crest Ct.
Bedford TX 76021
When I was a little girl, my

mom made a gelatin salad
with flavored mini marshmallows, mandarin oranges, cottage cheese and either sour
cream, whipped cream or
mayonnaise. I loved this salad as a kid but never got the
recipe. Now, I have children
58
of my own and would like to

share it with them. I hope
someone has it.
Mandy Shea
16006 Kirsten Nicole Rd.
Charlotte NC 28278
the recipe. Could you send it

to me? Barbara Johnson
149 S. Lincoln St., Keene NH 03431
My grandma used to make a

dried peach pie that was my
favorite. I inherited her cookbook, but it wasnt in there.
If anyone could send a recipe
to me, Id be thrilled.
Flora Childress
9209-78th St. SW
Lakewood WA 98498
My mother used to bake an

old-fashioned Christmas cake
with pecans, raisins, candied
cherries, candied pineapple
and brandy flavoring. Shed
store it for several weeks before the holidays. Might you
have the recipe?
Pamela Little
10721 Linwood Rd.
Pleasant City OH 43772
Does anyone have a recipe

for German potato balls?
Diane Sumner
1174 Fourth St. NW
Watertown SD 57201
Ive searched everywhere but

cant find a recipe for creamy
Vidalia onion dressing. If anyone could share theirs, Id appreciate it. Barry Keippel
Years ago, my favorite Italian

restaurant sold something
called egg balls. I dont know
if egg balls are a common Italian specialty or a creation of
the restaurant, but Id sure
like to have the recipe.
Barbara Ripley
N1383 Super Dr.

Campbellsport WI 53010
5285 Jack Brack Rd.

St. Cloud FL 34771
Im looking for a stuffing recipe thats made in bread pans

and sliced when its ready to
eat. I was told its made with
a lot of eggs. Does anyone
have it?
Amy Ramelli
Box 123
Connoquenessing PA 16027
My mother-in-law made a
great salad that used lettuce
leaves, pineapple slices and
possibly a sweetened mayonnaise dressing. Ive misplaced
I have lost an old recipe for

cheesecake with a ground walnut crust. I remember adding
cream cheese, an egg and vanilla to the filling.Could someone please share this recipe
with me?Joann Pelczynski
127 Roland Ave.
Lackawanna NY 14218
My brother-in-law grew up in
Milwaukee,Wisconsin,and his
grandmother made snowball
chicken and dumplings, a German recipe. Could you send
me a copy? Virginia Reed
11099 Bus. Hwy. 25
Dexter MO 63841
Id love a recipe for chocolate

peanut butter fudge.
Cathie Ballard
165 Flower Ln., Lexington VA 24450
I am looking for the recipe for

a German cookie that you
spread with currant jelly and
top with a coconut mixture.
I lost the recipe when I moved.
Please help.
Bernice Wolnick
1511 S. Mansfield
Stillwater OK 74074
Might anyone have a recipe

for prune bars that was printed on the side of a prune box
in the 1970s? Ive tried other
recipes for prune bars, but
theres none like this one.
Andrea Flores, 4880 Wilt #3
Las Cruces NM 88011
Need a Quick Reply? Because we receive hundreds of requests for Does Anyone Have?, it could be quite a
while before you see your particular question in print. So
if you need your answer fast, check out www.tasteofhome.
com on the Internet.
Our on-line Bulletin Board is the perfect place to ask your
questions. Friendly, helpful readers quickly respond to
queries about recipes, ingredients, cooking techniques and
more in this practical, easy-to-use service.
To access, click the Community link on the Taste of
Home Web site or visit http://bbs.reimanpub.com.
Or you can search our new on-line Recipe Finder, containing over 27,000 kitchen-tested recipes.
Stir Up a
Little Romance
Cooking for One or Two
Woo the one
you love with a special dinner this season.

The rich-tasting entrees shown above are perfectly sized
for the two of you, and they look splendid in the firelight
or next to glowing candles. Add a holiday touch to your
tableand get ready for a memorable evening!
Broccoli Chicken Fettuccine

Elaine Mizzles
from Ben Wheeler,
Texas makes this
creamy and comforting dish when
her grandson visits.
I served this with
Chive Garlic Bread
from the April/May 2001 issue, and
my finicky-eating, 6-year-old grandson absolutely loved it! she says.
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken
breasts, cut into 1-inch pieces
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed
cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets,
thawed
www.tasteofhome.com
1 can (4 ounces) mushroom stems

and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet,
saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup,
broth, broccoli, mushrooms, onion powder
and pepper. Bring to a boil.
Drain fettuccine; add to chicken mixture.
Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with
Parmesan cheese. Yield: 2 servings.
Seafood Potpies
PREP: 15 min.
BAKE: 30 min.
If you like crab and shrimp, youll really like this family favorite sent in by
Carol Hickey of Lake St. Louis, Missouri. These individual potpies taste
gourmet, even though theyre super
easy to make, she writes.
1 sheet refrigerated pie pastry

1 can (6 ounces) crabmeat,
drained, flaked and cartilage
removed
1 can (4-1/4 ounces) tiny shrimp,
rinsed and drained
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped green pepper
2 tablespoons diced pimientos
1 tablespoon lemon juice
1-1/2 teaspoons chopped onion
1/4 teaspoon seafood seasoning
1/4 cup shredded cheddar cheese
On a lightly floured surface, roll out pastry to
1/8-in. thickness. Cut out two 7-in. circles
(discard scraps or save for another use).
Press pastry circles onto the bottom and
up the sides of two ungreased 10-oz. custard cups.
Place on a baking sheet. Bake at 425 for
7-10 minutes or until golden brown. Reduce heat to 375.
In a small bowl, combine the crab, shrimp,
celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with
cheese. Bake for 20-25 minutes or until bubbly and cheese is melted. Yield: 2
servings.
59
Food for Thought: The way to a mans heart is through his stomach. Fanny Fern
Table for two? Seafood Potpies

(left) and Broccoli Chicken
Fettuccine offer satisfying comfort.
What I Add
My SecretIngredient
Put pizzazz in everyday recipes with the special additions these readers use.
Creative Cookies. I was mixing up a
double batch of chocolate chip cookies
and didnt have enough vanilla,so I made
one batch with the vanilla and the other with maple flavoring, says Ruth Fredericksen from Georgetown,Texas.I use
about 1/4 teaspoon maple flavoring for
1 teaspoon vanilla.We really like them.
Stick-to-Your-Ribs Chili. Mary Denise
Espiritu of Columbus, Georgia relates,
Occasionally, I make vegetarian chili,
but if often seemed too watery. By
adding a can of refried beans shortly
before serving, Im able to make the
chili much thicker and heartier without compromising the flavor.
The Right Stuff. Instead of stuffing, I

put drained sauerkraut inside a chicken before roasting it, writes Marge
Hughes of Corte Madera, California.
Ive also had roast chicken stuffed
with cooked rice and cut-up canned
peach slices. Both taste great!
Exotic Spaghetti. Whether I make
homemade spaghetti sauce or use the
store-bought kind, I like to add about
a teaspoon of curry powder along with
Great Grilled Cheese. Instead of buttering the outside of the bread,I spread
it with mayonnaise when I make
grilled cheese sandwiches, Richard
Ward writes from Sun City, Arizona.
Be sure to use regular mayonnaise
because the low-fat and fat-free varieties will not toast the bread properly.
HAVE A SECRET INGREDIENT? Have an interesting ingredient you use to

spark up everyday foods? Write to Secret Ingredient, Taste of Home,
5925 Country Lane, Greendale WI 53129 or send an E-mail to editors@taste
ofhome.com. For Contributor Guidelines, see page 62.
Our Familys
Favorite
Grace
Many families
like to say a favorite table grace before dinner.This thoughtful collection encompasses a variety of
prayers. Some might make you chuckle; others might get you
misty-eyed. Regardless of their effect, these prayers are very
meaningful to the people who submitted them. Maybe youll
find one that youd like to share with your family, too.
One morning, I fixed a piece of toast for my 2-year-old
son, gave him half and put the other half on the counter, Rebekah Weaverling writes from Salina, Kansas.We sat down
to say grace, and this was his prayer.
Dear Jesus, thank You for my food, and Jesus, could You
help me get that other piece of toast over there? Amen.
I wrote the following grace for my family on Christmas,
recalls Maxine Spates of Houston,Texas.
Bless You, Lord, for all the food You have given us on the
table today. Bless You, Lord, for all the past days of our existence, and for whatever future days we may have left. Bless
You, Lord, for all the things You have bestowed on usthe
good and the badfor that is Your way of testing us. Bless
You, Lord, for the memory You leave with us of our loved
60
the more traditional seasonings, notes

Lorraine Hilton from Coventry, Rhode
Island.
ones who are no longer with us, and for the ones who are
still with us, but could not be here today. But most of all
Bless You, Lord, for Your patience, understanding, wisdom
and love. For without these, we would not exist. Amen.
Im an immigrant from Italy,having come to America with
my parents and brother at the age of 5, writes Anna Santacroce of Steubenville, Ohio.My dear father, who has loved
Americans ever since they came to rescue our village from the
Nazis, says this special grace in Italian.
God bless this bounty, which we are about to receive, and
provide for those who have nothing. Amen.
I was proud and delighted when our 3-year-old granddaughter, Janna,asked to say the prayer before dinner,Norene
Craig relates from Tucson, Arizona.With all the sincerity she
could muster, she said:
Dear Lord, please make Grandmas food be good. Amen.
Paula Lehmann of Orange Park,Florida was at her sons home
for Christmas when her 2-year-old granddaughter, Annalise,
wanted to say grace.This prayer was one her older sister had
learned in preschool, says Paula.Although Annalise had trouble
pronouncing her Ls,she still forged ahead.It was priceless!
We ove our bread, we ove our butter, but most of all, we
ove each other.
PRAY TELL. Please share your familys favorite grace with

us. Send it to Grace, 5925 Country Lane, Greendale WI
53129 or editors@tasteofhome.com. For Contributor
Guidelines, see page 62.
Pumpkin Torte
Takes Top Honors
Pretty layers
of cheesecake and
pumpkin star in this prize-winning torte
from Taste of Home field editor Ruth Ann
Stelfox (above) of Raymond, Alberta.
Not only is this delicious treat a favorite with her family, but Ruth Anns
dessert won first prize in a baking contest sponsored by the Lethbridge Herald.
I was honored to have my recipe
featured in the newspapers Christmas
cookbook, says Ruth Ann.
Its perfect for Thanksgiving or Christmas. Not too heavy, it goes nicely with a
big holiday meal like our roast duck with
stuffing, mashed potatoes and brussels
sprouts. She also takes it to church
potlucks and other social gatherings.
With its buttery graham cracker crust
and luscious spiced layers,its no wonder
this winter treat is gobbled up whenever Ruth Ann serves it.
The proof is in the pudding.Theres
never a morsel left, she says.
HAVE YOU WON?
Send your award-winning recipe and story to My Recipe
Won. See Contributor
Guidelines on page 62.
www.tasteofhome.com
Layered Pumpkin Dessert

PREP: 40 min. + cooling
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
Cream Cheese Filling:
12 ounces cream cheese, softened
1 cup sugar
3 eggs
Pumpkin Filling:
1 can (15 ounces) solid-pack pumpkin
3 eggs, separated
3/4 cup sugar, divided
1/2 cup milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
Topping:
1 cup heavy whipping cream
3 tablespoons sugar
In a large bowl, combine the crumbs, sugar
and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. In
a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy.
Pour over crust. Bake at 350 for 15-20 minutes or until set. Cool on a wire rack.
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for
10-12 minutes or until mixture is thickened
and reaches 160. Remove from the heat.
In a small saucepan, sprinkle gelatin over
cold water; let stand for 1 minute. Heat over
low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In a large heavy saucepan, combine egg
whites and remaining sugar. With a portable
mixer, beat on low speed for 1 minute.
Continue beating over low heat until mixture reaches 160, about 12 minutes.
Remove from the heat; beat until stiff
glossy peaks form and sugar is dissolved.
Fold into pumpkin mixture. Pour over cream
cheese layer. Cover and refrigerate for at
least 4 hours or until set.
Just before serving, in a large mixing
bowl, beat cream until it begins to thicken.
Add sugar and vanilla; beat until stiff peaks
form. Spread over pumpkin layer.
Yield: 15 servings.
Blue-Ribbon Builder
Guenther Hille from Canfield, Ohio
spent hours crafting this candy-studded gingerbread house, which immediately caught the attention of judges
at the Canfield County Fair.
I thought I had something pretty
good, so I entered it and took home
the blue ribbon, says Guenther.
After the fair, he wrapped the winning entry in plastic to store it until
the holiday season. Then, Guenthers
masterpiece was the center of conversation at his home.
Our guests said it was beautiful,
and the grandkids really loved it,
Guenther relates.
Since his winning day
at the fair, Guenther
has continued to
make gingerbread
houses, including a
Scandinavian
design with
a shreddedwheat thatch roof.
61
Food for Thought: Anyone who burns the candle at both ends is probably trying to read the menu.
My Recipe Won
Readers share
comments and
feedback from
their kitchens.
TOH Cookbook Is Awesome

I just received The Taste of Home Cookbook,and
I must tell you, its awesome! Never did I expect
such a wonderful, well-put-together book. It has
everything youd ever want to make, plus most
of the ingredients are right in the cupboard.
Every woman in the world should order one!
Mary Smeal, Youngstown, New York
Editors Note: Big and brand-new, The
Taste of Home Cookbook has over 1,200
recipes and more than 1,300 color photos.
Learn more about it on page 52. It makes
a great Christmas gift!
A Slice of Heaven
I made the Mocha Layer Cake (Aug/Sept) for my
CONTRIBUTOR GUIDELINES
Want to send in your favorite recipe or handy tip, fun idea or photo to share with
other readers? Wed love to hear from you. Heres how to get involved:
1. When sending recipes, please be specific with directions, measurements and
sizes of cans, packages and pans. You can send recipe cards or photocopies
of family cookbooks, and they can be hand-printed or typed on a sheet of paperwhatever is easiest for you. Also, please share a few words about the recipe
and yourself. (For recipe contest entries, please follow the directions that appear on page 43.)
2. Send your materials by mail or E-mail. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope.
3. After you send materials, please be patient. Due to the large volume, it can
take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you
submitted. Materials that wont fit in Taste of Home may be considered for
cookbooks, promotions and other publications, including our Web sites.
4. By submitting material for publication, you grant Reiman Media Group, Inc.,
its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state.
We reserve the right to modify, reproduce and distribute the material in any
medium and in any manner or appropriate place. We test recipes submitted to
us and reserve the right to alter them as needed. We may contact you via
phone, E-mail or mail regarding your submission.
5. Send submissions to Taste of Home, 5925 Country Lane, Greendale WI 53129
or E-mail them to editors@tasteofhome.com. If you have a particular department
or feature in mind, please print it on the front of the envelope or type it in the
subject line of your E-mail message. You can also use the convenient form on our
Web site at www.tasteofhome.com. Just click on Submit a Recipe.
62
granddaughter Elizas 12th birthday (above). She

was absolutely thrilled with this delicious and
beautiful cake.Evelyn Jackson, Augusta, Kansas
Game to Cook
Thank you so much for including the venison
recipes in the Oct/Nov issue.With hunting season
upon us, Im looking forward to a freezer full of
pheasant, quail and wild turkey as well as deer.
Im going to look up the Taste of Home Hunting & Fishing Cookbook that was mentioned.
Brenda Bunk, Monroe Center, Illinois
Discover Plus
I just have to tell you how wonderful
the E-newsletter that youre sending me
for being a subscriber is. I love the Top Searched
Kathy Joyner
Recipes option.
Annandale, Virginia
Editors Note: Subscribers! Log on to www.taste

ofhome.com/plus for more information.
Sweet Surprise
I use your magazine at least two or three times a
week. Recently, I was asked to make special
desserts for a church luncheon. I went to my
Aug/Sept issue and chose Chunky Apple Cake,
Caramel Apple Crisp, Cinnamon Apple Cheesecake, Poppy Seed Torte and Mocha Layer Cake.
The whole fellowship hall wanted to know which
bake shop we used! Gil Rowe, cooking for the
First United Methodist Church in Winter Park, Florida
Birthday Bouquet
When my daughter, Maria, requested cookies on a stick for her under-the-sea-themed birthday party,
I used the Almond-Butter Cookie
Bouquet recipe from April/May. The
cookies tasted so good, and the
dough was simple to work with.As
you can see in the photo (right),this
was a birthday party my 7-year-old will never
Angie Heisel, Cincinnati, Ohio
forget.
Heres Part of
Meet the 1,000 Cooks Who Our
Staff:
Help Edit This Magazine! Wed like you
Look to see which field editors are from your area.
Alabama: Mary Dixson, Decatur; Lisa Francis, Elba; Peggy
Key, Grant; Lisa Allen, Joppa; Grace Weeks, Kinston; Laura
Tessier, Madison; Gloria Lowther, Mobile; Roxana Quarles,
Ralph; Hazel Holley, Samson; Christine Ledbetter, Shelby; Noble Yeager, Tuscaloosa; Gene Pitts, Wilsonville.
Alaska: Isabel Fowler, Anchorage; Cindi Paulson, Anchorage;
Waunita Ann Roggenbuck, Anchorage; Carol Ross, Anchorage;
Anna Free, Fairbanks; Evelyn Gebhardt, Kasilof; Marg Austin,
North Pole; Linda Fox, Soldotna; Pat Hockett, Wrangell.
Arizona: Sue Ross, Casa Grande; Letah Chilston, Cottonwood;
Lynne Beykirch, Green Valley; Diane Thompson, Nutrioso; Ann
Perry, Sierra Vista; Clarice Schweitzer, Sun City; Linda Turner,
Sun City; Marcia Spitler, Tombstone; Edna Coburn, Tucson; Linda Lambert, Wittmann.
Arkansas: Carolyn Kyzer, Alexander; Iola Egle, Bella Vista;
Martha Poplin, Cabot; Jill Whalen, Centerton; Nicki Evans, Conway; Eva Hickman, Crossett; Frances Owens, El Dorado; Ozela
Haynes, Emerson; Bettie Hartman, Fayetteville; Jacqueline Wilson,
Gravette; Renee Gee, Hamburg; Wanda ONeal, Murfreesboro;
Katherine Cruthis, Roe; Donna Long, Searcy; Awynne Thurstenson,
Siloam Springs; Judith Gordon, Texarkana; Linda Emery, Tuckerman; Kristin Reynolds, Van Buren; Glenda Adams, Vanndale.
California: Peggy Louise Pruneau, Auberry; Marina CastleHenry, Burbank; Anita Curtis, Camarillo; Vicki Schlechter, Davis;
Janet Troxel, Delano; Susan Edwards, El Dorado; Lisa Bacon,
Fontana; Keri Scofield Lawson, Fullerton; Sandy Thorn, Jamestown;
Tina Fox, Lake Arrowhead; Shirley Goehring, Lodi; Alcy Thorne,
Los Molinos; Laurie Mace, Los Osos; Marilyn Klag, Mill Valley;
Bob Brown Korbel, Morgan Hill; Linda Svercauski, Murietta; Sally Grisham, Oxnard; Don Burns, Sacramento; H. Ross Njaa, Salinas;
Ken Churches, San Andreas; Sandra Vanthoff, San Diego; Janis Engle, San Jose; Michelle Ramos, San Jose; Annette Traverso, San
Rafael; Barbara Brittain, Santee; Myrtle Albrecht, Shingle Springs;
Kim Gilliland, Simi Valley; Tiffany Mitchell, Susanville; Linda
Kuecker, Tahoe Vista; Mary Jane Cantrell, Turlock; Billie Moss,
Walnut Creek.
Colorado: Rally Van Ostrand, Aurora; Ruth Marie Lyons,
Boulder; 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; Phyllis Herlocker, Highlands Ranch; Crystal Jo
Bruns, Iliff; Jo Ann Honey, Longmont; Christine Halandras, Meeker; Judith Miller, Parker; Trina Benson, Stratton; Naomi Giddis,
Two Buttes; Lucy Meyring, Walden; Betty Sitzman, Wray.
Connecticut: Jill Fellows, Coventry; Ellen Baczek Amodeo,
Derby; Jan Mead, Milford; Chava Karlovich, Monroe; Dennis Vitale, New Preston; Sue Smith, Norwalk; Barbara Stewart, Portland;
Chris Dolan, Seymour; Ruth Hartunian-Alumbaugh, Willimantic;
Betty Sparks, Windsor.
Delaware: Traci Wynne, Bear; Beth Satterfield, Dover; Jan
Walls, Dover; Peggy West, Georgetown; Lisa Spiegel Westbrook,
Georgetown; Ronda Weber, Greenwood; Cynthia Bent, Newark;
Kimberley Pittman, Smyrna; Betty Jean Boyd, Wilmington.
Florida: Jane Walker, Bradenton; Kelly Ward Hartman, Cape
Coral; Marjorie Carey, Freeport; Julia Livingston, Frostproof; Lillian Julow, Gainesville; Lynn Newman, Gainesville; Tracy Mauti,
Jacksonville; Nancy Larkin, Maitland; Laura Wheeler, Malone; Allison Loo, Merritt Island; Mary Lou Robison, Miami; Diane
Hixon, Niceville; Barbara Carlucci, Orange Park; Kerry Dingwall,
St. Augustine; Marsha Manley, Sebring; Kathy Kruse, Thonotosassa; Terry Bray, Winter Haven; Julie Hayden, Winter Park; Anna
Minegar, Zolfo Springs.
Georgia: Meredith Barrett, Atlanta; Ann Chan, Augusta; Hannah Lamb, Austell; Colette Jaworski, Buford; Jacqueline Graves,
Cumming; Susan Auten, Dallas; Joyce Kramer, Donalsonville;
Kay Rainwater, Fayetteville; Joy Allen, Forsyth; Henrietta
Brumbaugh, Hiawassee; Suzanne Cleveland, Lyons; Janis Garrett,
Macon; Carolyn Griffin, Macon; Merle Bates, Meansville; Pat
McLendon, Roswell; Laura Dierking, St. Marys; Ani Kramer,
Snellville; Tina Gay, Statham; Nancy Reichert, Thomasville;
Jean Rhodes, Tignall.
Hawaii: June Hasbimoto, Honolulu; Sharon Aweau, Kapolei;
Shirley Watanabe, Kula.
Idaho: Anne Boesiger, Boise; Mandy Saras, Boise; Donna
Shipley, Boise; Glenna Tooman, Boise; Betty Albee, Buhl; Carol
Wells, Buhl; Renae Moncur, 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; Brenda
Clark, Rexburg; Rhea Orr, St. Anthony; Signa Hutchison, Weiser.
Illinois: Christine Wall, Bartlett; Marjorie Lampe, Campbell
Hill; Jann Braun, Chatham; Stephanie Ward, Chicago; Rosella
Bauer, Cissna Park; Denise Albers, Freeburg; Andrea Johnson,
Freeport; Sue Mackey, Galesburg; Yvette Raschke, Geneseo; Dix-
www.tasteofhome.com
ie Terry, Goreville; Julie Sterchi, Harrisburg; Kristi Starbuck,

Highland; Kathy Hawkins, Ingleside; Mary Houchin, Lebanon;
Millie Vickery, Lena; Ruth Hastings, Louisville; Geneva Evans,
Marshall; Kim Marie Van Rheenen, Mendota; Kimberly Kronenberg, Milledgeville; Donna Musser, Pearl City; Janet Mooberry, Peoria; Ann Schilling, Peoria; Florence Grawe, Quincy; Evelyn Kennell, Roanoke; Gayle Becker, Rockton; 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; Amy Church, Camby; Brandi Fentress,
Chandler; Nancy Johnson, Connersville; Sonia Croucher, Decatur;
Inez Orsburn, Demotte; Nancy Jo Leffler, Depauw; Shawn Robey,
Evansville; Dolores Lucken, Ferdinand; Anna Mayer, Fort Branch;
Nancy King, Greenfield; Edna Hoffman, Hebron; Carolyn Gochenaur, Howe; Bertha Johnson, Indianapolis; Donna Lisby, Indianapolis; Pauline Miller, Indianapolis; Virginia Phillips, Indianapolis;
Kathy Allen, Knox; Kelly Williams, La Porte; Alma Dinsmore, Lebanon; Norene Wright, Manilla; Harriet Stichter, Milford; Linda
Ault, Newberry; Joan Truax, Pittsboro; Karen Owen, Rising Sun;
Bernadine Stine, Roanoke; Cynthia Kolberg, Syracuse; Trudy
Ludwick, Winchester; Maryellen Hayes, Wolcottville; Ruth Burrus,
Zionsville.
Iowa: Bernadine Bichel, Carson; Dorothy Bahlmann, Clarksville; Sharon Evans, Clear Lake; Midge Scurlock, Creston;
Karen Kreider, Cumming; Jackie Heyer, Cushing; Eunice Stoen,
Decorah; Judy Thams, Denison; Waldine Marshall, Des Moines;
Bea Aubry, Dubuque; Marna Heitz, Farley; DeEtta Rasmussen,
Fort Madison; Sharon Mensing, Greenfield; Linda Mullen,
Guernsey; Tammy Neubauer, Ida Grove; Salina Bontrager, Kalona;
Shirley Hochstedler, Kalona; Sue Phillips, Knoxville; Pat Schaffer, Lake City; Audrey Groe, Lake Mills; Patricia Staudt, Marble
Rock; Mavis Diment, Marcus; Helen Koehler, Marshalltown; Carolyn Pope, Mason City; Wendy Taylor, Mason City; Becky Ruff,
Monona; Sherry Adams, Mt. Ayr; Mary Loops, North Liberty; Jo
Groth, Plainfield; Mary Ann Taylor, Rockwell; Sharon Holdiman,
Waterloo; Dorothy Jennings, Waterloo; Marion Karlin, Waterloo;
Denise Nebel, Wayland; Jack Spratt, Webster City; Leona Luecking, West Burlington; Gayle Olson, Winfield; Kathi Kuhl-Martin,
Winterset.
Kansas: Myra Innes, Auburn; Marietta Slater, Augusta; Page
Alexander, Baldwin City; Carole Schlender, Burrton; Michelle
Beran, Claflin; Norma Felsburg, Gaylord; Karen Ann Bland, Gove;
Margaret Shauers, Great Bend; Shannon Wade, Kansas City;
Heather Campbell, Lawrence; Kathy Kittell, Lenexa; Jeanette Urbom, Louisburg; Peggy Paul, Olathe; Leona Therou, Overland Park;
Pat Habiger, Spearville; Merrill Powers, Spearville; Melanie Eddy,
Syracuse; Angela Oelschlaeger, Tonganoxie; Linnea Rein, Topeka.
Kentucky: Randal Wilson, Bellevue; Marcia Blaha, Bowling
Green; Jan Woodall, Cadiz; Tammy Hensley, Canmer; Lucille Terry, Frankfort; Carlene Jolley, Fulton; Crystal Christopher, Hustonville; Sherry Hulsman, Louisville; Naomi Cross, Millwood; Billie Wilson, Murray; Rena Nabours, Olaton; Jackie Roof, Paducah;
Christine Johnson, Ricetown; Jean Gaines, Russellville; Connie
Bryant, Wallingford; Anna Jean Allen, West Liberty; Jill Evely,
Wilmore.
Louisiana: Brenda Melancon, Baton Rouge; Sundra Hauck,
Bogalusa; Rachel Garcia, DeRidder; Blanchie Morrison, Elmer;
Edith Betz, Ethel; Pam Holloway, Marion; Kathleen Drott, Pineville; Betty Janway, Ruston; Sandi Pichon, Slidell; Codie Ray, Tallulah; Dwight Landreneau, Washington; Tonya Fitzgerald, West
Monroe.
Maine: Kathi Grenier, Auburn; Emily Chaney, Blue Hill; Jan
Buck, Buckfield; Audrey Nemeth, Chesterville; Kami Horch,
Frankfort; Lee Ann Lowe, Gray; Susan Kanak, Moody; Cheryl
Greeley, Pittsfield; Valerie Jones, Portland; Pam Brooks, South
Berwick; Heidi Harrington, Steuben; Brenda Deveau, Van Buren.
Maryland: James Forcum, Baltimore; Beverly Sprague, Baltimore; Margaret Adina OBryon, Bel Air; Alice Krohn, Catonsville; Debbie Belote, Columbia; Cassandra Corridon, Frederick;
Priscilla Weaver, Hagerstown; Michele Ferrario, Ijamsville; Debbie Wilkerson, Lusby; Charles Keating, Manchester; Rosemary
Pryor, Pasadena; Nancy Saffield, Pasadena; Judith McGhan, Perry Hall; Bertille Cooper, St. Inigoes; Barbara Davis, Severna Park;
Betsy Hedeman, Timonium; Gail Buss, Westminster.
Massachusetts: Laurinda Johnston, Belchertown; Lynn
Hartigan, Bradford; Elizabeth Montgomery, Cambridge; Joanie Elbourn, Gardner; Arden Billings, Greenfield; Christine Omar,
Harwich Port; Judy Kimball, Haverhill; Charlotte Baillargeon,
Hinsdale; Mary West, Marstons Mills; Helen Malwitz, Merrimac; Maria Mulligan, Methuen; Nancy LoRe, Rockland; Maria
Continued on page 64
to meet a couple
of our 1,000 field editors from across
North America.These cooks are not
professionals who test foods in highrise office buildings.They practice
their trade at home, day in and day
out, for family and friends. In fact,
theyre probably a lot like you!
Vera Reid
Laramie, Wyoming
Personal profile: Husband
Jack, two daughters, 15

grandchildren, one greatgranddaughter.Vera has
been a massage therapist
for 14 years and is semiretired. Jack is a retired carpenter.
I learned to cook from my mother. She was our 4-H cooking leader,
so I had to do well. Since we live in
cold country, I like preparing
soups. I also like collecting cookbooks; my favorites are those done
by a community or organization.
This past summer, I was involved
in dinner theater. Im active in our
senior theater and the Red Hat Society. I also like to read and take naps.
Linda Thompson
High Point, North Carolina
Personal profile: Husband Dennis,
two children, two

grandchildren. Linda
works as a bank teller.
Her husband owns a
video business.
Cooking is therapy
to me. The bigger the
meal, the happier I
am. I guess thats why I
enjoy my church work so much (Im
head of the hospitality committee),
because it usually means preparing
meals for 200 to 300 people. Of
course, I have some great ladies
who help me.
I have done some cake decorating and enjoy baking cakes. I also
catered with a friend for a while, but
gave it up to help my husband on
weekends videotaping weddings
and other occasions.
63
Our 1,000 Editors:

(continued from page 63)
Regakis, Somerville; Kaye Gooch, Sudbury; Judith Sumner,
Worcester.
Michigan: Patricia Thomet, Alto; Ted Pottle, Berrien Springs;
Betty Korcek, Bridgman; Peggy Burdick, Burlington; Lynn Miracle, Burton; Shirley De Lange, Byron Center; Teri Rasey-Bolf,
Cadillac; Diane Pickel, Comstock Park; Connie Simon, Durand;
Susan Falk, Eastpointe; Marti VanOrder, Evart; Deborah Amrine,
Grand Haven; Casey Stellini, Grand Junction; DiAnn Mallehan,
Grand Rapids; Barb Ruis, Grandville; Jackie Riley, Holland; Anne
Heinonen, Howell; Sharon Merchant, Ithaca; Linda Knoll, Jackson; Ruth Peterson, Jenison; Marcy Cella, LAnse; Sondra Bergy,
Lowell; Virginia Ferris, Lyons; Geraldine Grisdale, Mt. Pleasant; Shirley Beachum, Shelby; Jessie Strobbe, Smiths Creek;
Kathy Dorman, Snover; Marsha Ransom, South Haven; Christina
Till, South Haven; Dona Erhart, Stockbridge; Marian Christensen,
Sumner; Winifred Winch, Wetmore; Suzanne Veverka, White
Cloud.
Minnesota: Joan Taylor, Adrian; Linda Nilsen, Anoka;
Barbara Wellnitz, Ashby; Patricia Axelsen, Aurora; Sandy McKenzie, Braham; Ruth Smith, Brooklyn Center; Judi Oudekerk,
Buffalo; Mary Kay Morris, Cokato; Judy Schiro, Cosmos; Ann
Botten, Courtland; Marlene Muckenhirn, Delano; Connie Johnson,
Detroit Lakes; Tami Escher, Dumont; Renee Schwebach, Dumont;
Deanna Richter, Elmore; Nancy Nord, Goodhue; Julianne Johnson, Grove City; Marcia Severson, Hallock; Katie Koziolek, Hartland; Mary Jo OBrien, Hastings; Lucille Taylor, Luverne; Shirley
Kidd, New London; Dotty Egge, Pelican Rapids; Pat Walter, Pine
Island; Kari Rosenow, Roseau; LaVonne Hegland, St. Michael;
Jeane Jenson, Stillwater; Dianne Bettin, Truman; Dawn Fagerstrom, Warren; Bethel Walters, Willow River; Barb Stanton,
Winona.
Mississippi: Anne Glidewell, Booneville; DeLois Douglas,
Charleston; Peggy Tucker, Fulton; Kristy Allen, Hattiesburg;
Shirley Glaab, Hattiesburg; Nancy Jernigan, Laurel; Linda Finn,
Louisville; Rita Futral, Starkville.
Missouri: Barbara Lovercamp, Alma; Linda Wilson, Anderson; Debbie Johnson, Centertown; Jeanette Fuehring, Concordia;
Sasha Cummings, Hazelwood; Geralyn Gloe, Hermann; Oleta
Cone, Holden; Dan Quade, Joplin; Cheryl Neale, Kansas City;
Beverly Plymell, Keytesville; Virginia Watson, Kirksville; Karren
Chamberlain, Linn Creek; Bernice Morris, Marshfield; Sonja
Blow, Nixa; Tammy Breen, OFallon; Carol Reed, Salisbury; Helen Lamb, Seymour; Anna Bargfrede, Sweet Springs; Judy Marshall, Waverly.
Montana: Kerry Bouchard, Augusta; Donna Mosher, Augusta; Dixie Lee Harmon, Baineville; 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; Judy Wilhelm, Elmwood; Alice Tatro,
Geneva; Shirley Engstrom, Genoa; Deb Waggoner, Grand Island;
Kathy Scott, Hemingford; Jenny Hughson, Mitchell; Judy Kamalieh, Nebraska City; Judy Katskee, Omaha; Amy Moylan,
Omaha; Verona Koehlmoos, Pilger; Denise Goedeken, Platte Center; Georgia Hennings, Scottsbluff; Susan OBrien, Scottsbluff;
Joie Youngs, Scottsbluff; Dee Falk, Stromsburg; Betty Ruenholl,
Syracuse.
Nevada: Karen Sikora, Dayton; Jenece Howard, Elko;
Rebecca Cook Jones, Henderson; Barbara Murphy, Incline Village;
Nancy Beckerbauer, Las Vegas; Sharon Peterson, Las Vegas;
Joan Schroeder, Mesquite.
New Hampshire: Phyllis Hickey, Bedford; Nancy Gaver,
Brookfield; Ruth Bolduc, Conway; Karen Clough, Danville; Colleen
Palmer, Epping; Linda Harrington, Hudson; Inge Schermerhorn,
Kingston; Margaret Drye, Plainfield; Tracy Weber, Swanzey.
New Jersey: Nancy Zimmerman, Cape May Court House;
Helga Schlape, Florham Park; Lisa Finnegan, Forked River; Jean
Finkbeiner, Gibbstown; Sally Treonze, Hillsborough; Sandra
Csippan, Lafayette; Grace Yaskovic, Lake Hiawatha; Roberta
Strohmaier, Lebanon; Stephanie Hanisak, Port Murray; Nancy
Negvesky, Somerville.
New Mexico: Phyllis Bailey, Albuquerque; Catherine Hayes,
Albuquerque; Judy Parker, Albuquerque; Conita Derstine, Belen;
Molly Seidel, Edgewood; Pamela Huntley, Grants; Carol Mead,
Los Alamos; Karen Armatys, Raton; Alpha Wilson, Roswell; Gloria Valdez, Tijeras.
New York: Louise Beatty, Amherst; Sandy Starks, Amherst;
Marilee Merle, Attica; Judy Losecco, Buffalo; Nancy Breen, Canastota; Margaret Gage, Cherry Valley; Rebecca Gage, Cobleskill;
Dolores Hayes, Fort Plain; Janice Arnold, Gansevoort; 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, North Massapequa; Estelle Keefer, Olean; Rosemary White,
Oneida; Andrea Holcomb, Oxford; Darlene Markham, Rochester;
Michele Van Dewerker, Roseboom; Barbara Talbot, Salamanca;
Kristine Chayes, Smithtown; Penney Kester, Springville; Penny
Sands Fersko, Staten Island; Susan Seymour, Valatie; Harmony
Tardugno, Vernon Center; Kathy Anderson, Wallkill.
64
North Carolina: Cindy Winter-Hartley, Apex; Gerry Beveridge, Beaufort; Doris Jennette, Buxton; Beverly Gottfried, Candler; Katie Sloan, Charlotte; Doris Heath, Franklin; Paula Bass,
Greenville; Sigrid Hice, Hickory; Linda Thompson, High Point;
Doris McMahon, Morgantown; Mary Strickland, Nashville; Jane
Needham, River Bend; Hilda Pardue, Ronda; Rosalie Yopp Hylander, Sneads Ferry; Dorothy Baker, Southern Pines.
North Dakota: Jeri Dobrowski, Beach; Marshelle Greenmyer-Wagner, Englevale; Rita Christianson, Glenburn; Patricia Burris, Grand Forks; Ann Marie Moch, Kintyre; Lisa Morman, Minot;
Amy Loeb, Raleigh; Lois Flaten, Ray; Carla Hodenfield, Ray;
Marilyn Hodenfield, Ray; Alice Kaldahl, Ray; Sarah Goetz,
Richardton; Lillian Domres, Towner; Lavonne Hartel, Williston;
Elmeda Johnson, Williston; Trish Gehlhar, Ypsilanti.
Ohio: Doris Taekett, Alger; Ruth Glick, Apple Creek; Mabel
Courtney, Archbold; Bev Spain, Bellville; David Klein, Berkey;
Diane Turner, Brunswick; Sherry Masters, Cincinnati; Kimberly
Rice, Cincinnati; Ruth Stoops, Cincinnati; Sheila Jarrells, Dayton;
Betty Heinold, Delaware; Kim Wallace, Dennison; Patricia Aurand, Findlay; Freda Becker, Garrettsville; Carole Finney, Harrisville; Miriam Hershberger, Holmesville; Betty Spencer, Hopedale; Irene Thurston, Huber Heights; Catherine Dawe, Kent; Linda Miller, Lowell; Debra Dohy, Massillon; Tammy Logan, McComb; Diane Shipley, Mentor; Ben and Arie Coblentz, Millersburg; Maudie Raber, Millersburg; Polly Coumos, Mogadore; Marilyn Storck, New Carlisle; Marilyn Bick, Norwalk; Julie Mosier,
Perrysville; Shirley Heston, Pickerington; Eldora Willford,
Plymouth; Dolores Ann Thorp, Salineville; Robert Breno,
Stongsville; Phyllis Jarman, Warren; Vikki Rebholz, West Chester;
Mary Detweiler, West Farmington; Lavonn Bormuth, Westerville;
Pat Waymire, Yellow Springs.
Oklahoma: Denise Vineyard, Ardmore; Alberta McKay,
Bartlesville; Barbara Shepherd, Edmond; Peggy Goodrich, Enid;
Flo Burtnett, Gage; Kay Curtis, Guthrie; Stacey West-Feather, Jay;
Donna Brockett, Kingfisher; Nancy Johnson, Laverne; Deanne
McCarty, Midwest City; Terri Kearns, Oklahoma City; Marcia
Nelson, Ponca City; LaDonna Reed, Ponca City; Christine Eilerts,
Tulsa.
Oregon: Christy Freeman, Central Point; Susan Snyder, Condon; Lynda Byrd, Dallas; Sherri Ann Gentry, Dallas; Lu Ann
Kessi, Eddyville; Deb Darr, Falls City; Naomi Pollard, Gladstone;
May Clark, Grants Pass; Mickey Turner, Grants Pass; Stephanie
Wilson, Helix; Leann Meeds, Klamath Falls; Cathee Bethel,
Lebanon; Dala Steward, Lebanon; Sandra Geissel, Milton-Freewater; Christine Brinkman, Molalla; Kathleen Jones, Newberg;
Carolyn Allison, Pleasant Hill; Shannon Burroughs-Campbell,
Portland; Mary Anne Thygesen, Portland; Krista Frank, Rhododendron; Laura Nickles, Rosebury; Darlene Brenden, Salem;
Virginia Crowell, Stayton; Carol Baker, Summerville; Marie
Hattrup, The Dalles; Bobbie Talbott, Veneta; Grace Dickey, Vernonia; Earlene Ertelt, Woodburn; Marilyn Paradis, Woodburn.
Pennsylvania: Sharon Allen, Allentown; Barbara McCalley,
Allison Park; Betty Claycomb, Alverton; Millie Rogers, Annville;
Amanda Dunham, Bristol; Janice Burkholder, Chambersburg;
Beth Ask, Cogan Station; Clarann Gafrarar, Columbia; Helen Hassler, Denver; Lorraine Armstrong, Downingtown; Susan Schneller,
Doylestown; Lillian Heston, Easton; Patty Kile, Elizabethtown;
Rita Reifenstein, Evans City; Pat Rimmel, Ford City; Lena Esh,
Gordonville; Lydia Garcia, Hanover; Charlotte Goldberg, Honey
Grove; Tina Repak, Johnstown; Laura Stoltzfus, Leola; Deb Moyer, Liberty; Bradley Moritz, Limerick; Patricia Mele, Lower Burrell; June Sangrey, Manheim; Janet Thomas, McKees Rocks; Joyce
Guth, Mohnton; Melody Mellinger, Myerstown; Mary Landis,
New Cumberland; Elaine Anderson, New Galilee; Becky Darling,
Nicholson; Kathy Peters, North Versailles; Ann Nace, Perkasie;
Joyce Daubert, Pine Grove; Marlene Barker, Pitcairn; Debra Latta, Port Matilda; Catherine Cremers, Pottstown; Alta Rodgers,
Pottstown; Cherie Sechrist, Red Lion; Pat Kreitz, Richland; Romaine Wetzel, Ronks; Darla Germaux, Saxton; Christine Wilson,
Sellersville; Gladys Moran, Shohola; 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
Medeiras, Tiverton; Nancy Lewis, Warwick; Barbara Lynch, West
Warwick.
South Carolina: Kelly Ann Gray, Beaufort; Sharon Bickett,
Chester; Alaina Showalter, Clover; Brenda Leonard, Columbia;
Katherine Moss, Gaffney; Lisa Varner, Greenville; Jeanie Jenkins,
Greenwood; Ollie Jackson, Inman; Claudia Grier, Lancaster; Lynn
Parnell, Lexington; Loretta Cergol, Myrtle Beach; Elizabeth Hunter, Prosperity; Nancy Bridgeman, Summerville; Melanie Thurston,
Williamston.
South Dakota: Joan Antonen, Arlington; Judy Jungwirth,
Athol; NanCee Maynard, Box Elder; Sharon Nichols, Brookings;
Pam Hofer, Carpenter; Nina Vilhauer, Mina; Maxine Smith, Owanka; Annette Hill, Pierre; Lisa Thomsen, Rapid City; Glenda
Goldade, Seneca; Helen Cluts, Sioux Falls; Frances Poste, Wall;
Roxy Wilfahrt, Watertown; Sarah Woodruff, Watertown.
Tennessee: Sue Ashford, Blountville; Vivian Walker, Crossville; Margaret McNeil, Germantown; Kathy Knight, Greeneville;
Beth Fugate, Knoxville; Eleanor Harris, Knoxville; Suzanne
Whitaker, Knoxville; Kim Randall, Kodak; Marjorie Green, Livingston; Kathleen Fuller, Murfreesboro; Shellee Harrison, Savannah; Mildred Troupe, Shelbyville; Sharon Manus, Smyrna; Andrea
Bolden, Unionville.
Texas: Christine Groves, Archer City; Nila Towler, Baird;
Join the Team

Our volunteer editors regularly share
recipes, cooking tips and ideas with
our home-office staff. In turn, their
names appear here, and they receive a
free subscription to Taste of Home.
Interested in joining our team of field
editors? If youre a good cook and would
like to be considered, send several of
your favorite recipes, plus details about
you and your cooking background, to
Join the Team, Taste of Home, 5925
Country Lane, Greendale WI 53129.
Tonya Jones, Brenham; Sue Broyles, Cherokee; Evelyn Hroch,
Corpus Christi; Denise Baumert, Dalhart; Tina Mills, Dallas; Luann Carlson, El Paso; Cindy Bertrand, Floydada; Jeanne Brady,
Fort Worth; Susan Garoutte, Georgetown; Pat Stevens, Granbury;
Martha Sue Stroud, Greenville; Gay Nell Nicholas, Henderson;
Rebecca Liao, Keller; Becky Duncan, Leming; Linda Clapp,
Live Oak; Rita Leonard, Longview; Linda Rainey, Monahans; Ann
Cousin, New Braunfels; Joan Hallford, North Richland Hills; Mary
Anne McWhirter, Pearland; Shonie Castaneda, Pharr; Penny
Spearman, Pickton; Marilyn Katcsmorak, Pleasanton; Helen Suter,
Richmond; Mildred Sherrer, Roanoke; Mary Lou Roberts, San Angelo; Jackie Fremming, San Antonio; Billie Jeane Garner, Southlake; Dorothy Pritchett, Wills Point.
Utah: Edie DeSpain, Logan; Paula Zsiray, Logan; Lesli
Dustin, 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; Virginia Breitmeyer LaPierre, Greensboro Bend; Harriet Dumas, Hartland; Joan
Finley, Hartland; Patricia Bixby, Morrisville; Ellen Swenson, Newport; Susan Greenall, Windsor.
Virginia: Margaret Wagner Allen, Abingdon; Dorothy Showalter, Broadway; Teresa Mears, Chincoteague; Donna Rivera,
Colonial Beach; Angie Colwell, Fredericksburg; Ila Alderman,
Galax; Esther Shank, Harrisonburg; Carol Strong Battle, Heathsville; Rosemarie Forcum, Heathsville; Eugene Presley, Honaker;
Angela Leinenbach, Mechanicsville; Kyra Pulliam, Stephens City;
Carrie Long, Suffolk; Virginia Gentry, Sutherlin; Theresa Morris,
Toano; Betsey Bishop, Warrenton.
Washington: Frank Anderson, Bainbridge Island; Bonnie Waliezer, Brush Prairie; Janie Cooper, Chelan; Carol Beyerl, East Wenatchee; Margie Snodgrass, Gig Harbor; Patricia Crandall,
Inchelium; Carolyn Popwell, Lacey; Perlene Hoekema, Lynden;
Janis Plagerman, Lynden; Margery Bryan, Moses Lake; Virginia
Massey, Olympia; Hollis Mattson, Puyallup; Patte Nattrass,
Richland; Alice and Jake Weber, Ritzville; Diane Sardeson, Seattle; Aljene Wendling, Seattle; Beverly Kearns, Selah; Marian Platt,
Sequim; Carolyn Eastham, South Bend; Nina Hall, Spokane; 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 Anne Foust,
Bluefield; Amy Short, Lesage; Cheryl Maczko, Reedsville; Elsie
Mace Daugherty, Spencer; Jodi Zickefoose, Tallmansville; Irmgard Koscielniak, Terra Alta.
Wisconsin: Sue Gronholz, Beaver Dam; Amy Voights,
Brodhead; Gloria Warczak, Cedarburg; Ruth Jungbluth, Dodgeville; Kathleen Taugher, East Troy; Dennis Dolan, Fitchburg;
Stephen Baseley, Fond du Lac; Nancy DeMaster, Fond du Lac;
Carrie Sherrill, Forestville; Bernie Bellin, Franklin; Lisa Feld,
Grafton; Jean Ecos, Hartland; Donna Gorman, Lone Rock; Arlene
Haupt, Madison; Holly Basford, McFarland; Gail Sykora,
Menomonee Falls; Mari Anne Warren, Milton; Charlene Griffin,
Minocqua; Jeanette Pederson, Monico; Janelle Lee, Neenah;
Darlene Alexander, Nekoosa; Lois Fetting, Nelson; Chris Kohler,
Nelson; Carol Smith, New Berlin; Lauren Heyn, Oak Creek;
Judy Skaar, Pardeeville; Mary Martin, Park Falls; Sandra Baratka,
Phillips; Ardyce Piehl, Poynette; Mark Trinklein, Racine; Linda
Rock, Stratford; Doris Sather, Strum; Karen Jarosz, Waterford;
Vicki Raatz, Waterloo; Betty Vondran, Wauwatosa; Mary Steiner, West Bend; Darlis Wilfer, West Bend.
Wyoming: Lulu Shuler, Cody; Jo Maasberg, Farson; Ardis
Rollefson, Jackson Hole; Lori Couthard, Laramie; Vera Reid, Laramie; Bertie Jones, Lusk; Denise Smith, Lusk; Arlene Zerbst,
Newcastle; Claudia Meyer, Pinedale; Bonnie Hiller, Powell; Carolyn Walton, Smoot; Bobbi Miller, Thermopolis.
Alberta: Joan Rose, Calgary; Connie Tiesenhausen, Demmitt;
Florence Barnes, Drumheller; Lori Stefanishion, Drumheller;
Orien Major, Hinton; Margaret Steacy, Lethbridge; Karen Bourne,
Magrath; Lise Thomson, Magrath; Joy Butler, Pincher Creek; Ruth

Ann Stelfox, Raymond; Frieda Meding, Trochu.
British Columbia: Joan Baskin, Black Creek; Brenda
Read, Burns Lake; Mary Dice, Chemainus; 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; Debbie Clark, Winnipeg; Linda Grienke, Winnipeg;
Alice Szarkiewicz, Winnipeg.
New Brunswick: Nancy Biddington, Boudreau-Ouest; France
Couturier, Edmundston; Marilu Hynes, McLeod Hill.
Newfoundland: Margot Nash, Mt. Pearl; Joan Kane, Trinity.
Nova Scotia: Lois Bent, Bridgetown; Cathy Longaphy,
Coldbrook; Celine Munroe, Guysborough; Wendy Dowling,
Queens County; Kelly Kirby, Westville.
Ontario: Joannah Jarman, Almonte; Pat Roberts, Cookstown; Mary Ellen Agnew, Dundalk; Donna Klein Gebbinck,
Elmvale; Nancy Horsburgh, Everett; Linda Russell, Exeter; Wendy
Masters, Grand Valley; Janet Tigchelaar, Jerseyville; Sarah Weber,
Kitchener; Elda Hall, Oro Station; Lois Taylor Caron, Ottawa;
Kathy Wakefield, Peterborough; Nancy Bergeron, Powassan; Janis Plourde, Smooth Rock Falls; Raymonde Bourgeois, Swastika;
Loralee Hanes, Troy; Lynne Wilhelm, West Hill.
Prince Edward Island: Connie Sanders, Belle River; Nancy
Coughlin, Charlottetown; Tammy Clements, Murray Harbour.
Quebec: Anne MacWhirter, Hope; Diana Frizzle, Knowlton;
Linda Johnson, Pointe Claire.
Saskatchewan: Betty Abrey, Imperial; Del Mason, Martensville; Norma Harder, Melfort; Margaret Clark, Regina; Carol Funk,
Richard; Val Lefebvre, Rosetown; Joanne Shewchuk, St. Benedict;
Peggy Gwillim, Strasbourg.
Let Them Eat...
CastleCake!
This whimsical pan from NordicWare
lets you create a castle-shaped cake
for any occasion. The Castle Bundt
Pan has been the springboard for
princess and knight cakes, sand castles,
haunted houses and gingerbread houses (like the one below). Just pick a
theme and let your creative juices flow!
The Castle Bundt Pan is made of
durable cast aluminum, which provides superior baking performance
and uniform browning.
Youll also enjoy a premium nonstick surface that assures quick release and easy cleanup. Suggested retail is $35 each.
Even if you dont win one, you can
still visit www.nordicware.
com for information on this
fun castle cake pan and other NordicWare products.
Teds Toothpick Contest
Chocolaty Ghost Hides Toothpick

Find the hidden drawing, and you could win!
Boo! writes Judy Anderson from Bridgeport, Ohio.What a cute place to hide
the toothpick.
Judy is referring to Teds Toothpick, which mysteriously appeared on the stick of
a ghost lollipop on page 22 of the Oct/Nov issue.
Jean Wortman of Montpelier,Vermont says her candy-making hobby led her straight
to the hiding spot.I was especially interested in the chocolate goblins...Hence, my
discovery, she notes.
And Mary Acosta took an altogether different approach. The Abilene,Texas reader says,It was the autumn issue, so I figured finding the toothpick would be like
finding a needle in a haystack. I flipped back to the bundles of hay on page 22, and
as I looked, something caught my eye. It was the toothpick on the lollipop stick!
Our little game of hiding a drawing of a toothpick in each issue adds a challenge
for sharp-eyed readers. If youre new to Taste of Home, heres the story behind our
contest:Ted is an imaginary character who accidentally drops his toothpick after
sampling one of the dishes in each issue. Unfortunately, Teds not very good at finding his toothpickso he counts on Taste of Home subscribers to help him out.
Where Did It Land?
A drawing of a toothpick is hidden somewhere in every copy of each issue,including the one youre reading right now. It may be anywheretucked into a photo or
stuck in a drawingin a margineven used as an exclamation point at the end of
a headline. It resembles a real-life flat toothpick and looks like this
The toothpick above is just an examplenot the one hidden for this issues contest.Weve concealed it elsewhere, and it could be a different color or size.
If you find the toothpick and want to enter our contest, go to www.tasteofhome.
com and click on the Teds Toothpick link. Or, mail a postcard or note saying,I
found Teds toothpick on page ___ with your name and address printed on it to:
Attn.Toothpick, Taste of Home,5925 Country Lane,Greendale WI 53129.Share an
anecdote about the fun you had locating it, if you wish.
Whether you enter on-line or through the mail, you have an equal opportunity to
win.We combine all entries (on-line and mail), then draw the prize-winners names
at random.
100 Valuable Prizes
This time,20 winners will receive the popular Castle Bundt Pan from NordicWare
(left). Eighty more winners will receive our Best of Country Appetizers cookbook.
Please do not include subscription checks or change-of-address notes with your
mailed-in entry. The first entries received are not necessarily the winners, so you
need not use express delivery. Well conduct the drawing in January. Good luck!
Winners Listed On-Line
From those who correctly identified the toothpicks location last time,10 lucky readers won either a Pumpkin or Bell Pepper Casserole dish
from Le Creuset and 90 more received our Best
of Country Appetizers cookbook. For a list of
winners, log on to our Web site at www.taste
ofhome.com.
www.tasteofhome.com
Where Was
That Toothpick?
In the Oct/Nov issue,Teds

toothpick was hidden on the
stick of a ghost lollipop on
page 22.
65
Bright Holiday Ideas
Beefy Dog Treats
Best
Friend
Remember
Your
Your pooch
and other pet

friends will be smacking their
lips when they get a whiff of
these yummy homemade dog
treats at Christmastime.
A recipe from Lori Kimble of
Mascoutah, Illinois, these
healthy, meat-flavored biscuits
make perfect gifts for pets.
Dont forget to leave a few for
Santas reindeer, too!
Roxie eagerly shakes her paw for
Beefy Dog Treats. A West Highland white terrier, this cute pup is
best friends with Mark Hagen,
senior editor for TOH books.
CAN I EAT
THIS?
Spruce up your
spread with this
frosted gift
cake. Its tied
with a bow you
can actually eat!
Betty Smith of
Pell City, Alabama sent in this photo of her granddaughter Kaitlyns yummy handiwork. Kaitlyn used watermelon
fruit leather for the ribbon and bow on her festive,
holiday-friendly cake.
66
PREP: 20 min.
1
1/4
1
2
2-1/2
1
1
1
1
1
package (1/4 ounce) active dry yeast

cup warm water (110 to 115)
teaspoon beef bouillon granules
tablespoons boiling water
cup nonfat dry milk powder
cup whole wheat flour
cup cooked long grain rice
envelope unflavored gelatin
jar (4 ounces) vegetable beef dinner
baby food
1 egg
In a small bowl, dissolve yeast in warm water. In another small bowl, dissolve bouillon in boiling water. In a large
bowl, combine the all-purpose flour, milk powder, wheat
flour, rice and gelatin. Stir in the baby food, egg, oil,
yeast mixture and bouillon mixture until combined; knead
until mixture forms a ball.
Turn onto a lightly floured surface; roll to 1/4-in.
thickness. Cut with a floured 2-in. bone-shaped cookie cutter. Place 1 in. apart on ungreased baking
sheets.
set. Remove to wire racks to cool. Let stand
for 24 hours or until hardened. Store in an
airtight container. Yield: about 3 dozen.
MERRY POT HOLDERS

Elizabeth Blondefield from
San Jose, California could
not resist sharing this photo of her husband, Paul,
and his Christmas pot
holders. Each year, Pauls
friends bring him pot
holders to add to his collection.We get so many
positive comments on his
annual display. Its a very
unique hobby, indeed!
Elizabeth says.
Index
December/January 2007
APPETIZERS
& SNACKS
Apple n Pear Kabobs, 37
Apple Snack Mix, 12
Buffalo Chicken Dip, 17
Cheddar Bread Twists, 47
Chicken Taco Cups, 19
Chorizo Date Rumaki, 17
Clam Fondue in a
Bread Bowl, 55
Ham n Broccoli
Triangles, 16
Herbed Dip for Veggies, 55
Hot Crab Pinwheels, 19
Pinecone-Shaped Blue
Cheese Spread, 25
Roasted Cumin
Cashews, 29
Roasted Eggplant
Spread, 18
Seaside Prawn Kabobs, 17
Smoked Salmon Tomato
Pizza, 17
Tomato and Onion
Salmon, 19
37
Simple Stollen, 8
White Chocolate Cranberry
Bread, 10
BREAKFAST &
BRUNCH
Green Chili Egg Puff, 55
Italian Sausage Egg
Bake, 37
Maple Walnut Rolls, 31
CANDY
Cappuccino Truffles, 49
Christmas Hard Candy, 12
Layered Mint Fudge, 13
Peanut Butter Pretzel
Bites, 13
Pecan Caramels, 31
CONDIMENTS
Homemade Almond
Paste, 11
Walnut Cranberry Butter, 11
DESSERTS
Cakes & Tortes

Apple Butter Cake Roll, 9
Banana Nut Cake, 29
Black Cherry Cake, 20
Devils Food Caramel
Torte, 33
Mocha Nut Torte, 27
Yuletide Pound Cake, 49
BEVERAGES
Citrus Cranberry Tea, 37
BREADS, MUFFINS &

ROLLS
Cottage Cheese Yeast
Rolls, 56
Cranberry Almond Coffee
Cake, 11
Cream Cheese Cranberry
Muffins, 10
Cookies & Bars

Cherry Almond Cups, 6
Chocolate Linzer Cookies, 7
Decorative Ginger
Cookies, 9
Festive Stars, 7
Lemon Butter Spritz, 6
Mincemeat Cookies, 7
Pistachio Cranberry
Biscotti, 13
Rustic Nut Bars, 27
Recipe includes Nutrition Facts and Diabetic Exchanges
www.tasteofhome.com
27
Breakfast Patties, 37
Sour Cream Cutouts, 6
Miscellaneous
Bread Pudding for 40, 39
Layered Pumpkin
Dessert, 61
Peanut Butter
Pudding Dessert, 27
Praline Cheesecake, 55
Praline Chocolate
Dessert, 29
Steamed Chocolate
Pudding, 8
Pies & Tarts

Caramel-Crunch Pumpkin
Pie, 35
Cranberry-Topped Lemon
Tarts, 49
Honey Pecan Pie, 29
Mixed Nut Chocolate
Tart, 31
Peppermint Freezer Pie, 68
DOG TREATS
Beefy Dog Treats, 66
MAIN DISHES
Broccoli Chicken
Fettuccine, 59
Chicken Manicotti, 39
Chicken Spareribs, 56
Crown Roast of Pork, 33
Macadamia-Crusted
Tilapia, 31
Pecan Chicken with
Chutney, 27
Pizza Casserole, 41
Rolled-Up Turkey, 35
Saucy Skillet Steaks, 47
Seafood Potpies, 59
Seasoned Pork Loin

Roast, 41
SALADS
Cranberry Gelatin
Mold, 35
Warm Potato Salad, 55
SIDE DISHES
Broccoli with Mock
Hollandaise, 20
Cashew-Peach Sweet
Potatoes, 33
Creamed Spinach, 57
Gingered Orange Beets, 41
Holiday Green Beans, 47
Peas in Cheese Sauce, 35
Pierogi Pasta Shells, 41
Sweet-Sour Red
Cabbage, 23
Two-Tone Potato
Wedges, 20
Wild Rice Pilaf, 33
SOUPS
Christmas Clam
Chowder, 39
Hearty
Beef Soup, 39
Create scrumptious memories at

holiday time and
349
SCRUMPTIOUS
any time with the
352 tempting
recipes in Taste of
Homes BestLoved Cookies &
Bars cookbook. Youll also
enjoy hundreds of color photos plus tips and how-tos for
successful cookie baking.
Find this 192-page, softcover volume wherever magazines are sold. Or order at
www.ShopTasteofHome.com.
COOKIE RECIPES!
hundreds of color photos

step-by-step directions
handy hints & how-tos
from easy to elegant
FROM
AMERICAS #1
COOKING
MAGAZINE
67
DISPLAY UNTIL
JANUARY 22, 2007

$9.99 U.S. / $12.99 Canada
Peppermint Freezer Pie

PREP: 40 min. + freezing
Refreshing peppermint ice cream plus fudgy

chocolate plus fluffy meringue equals the perfect
pie for the holidays! Kelli Bucy of Massena, Iowa
shares this lovely dessert that has become a Christmas tradition.You can make and freeze the pie
well in advance, then add the meringue and bake for a
few minutes just before serving.
2 squares (1 ounce each) unsweetened chocolate
1 cup sugar
2/3 cup evaporated milk
1 quart peppermint ice cream, softened
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
6 tablespoons sugar
1 tablespoon water
1/4 teaspoon cream of tartar
3 tablespoons crushed peppermint-stick candy
In a heavy saucepan, melt chocolate and butter over low heat. Stir
in sugar and milk. Cook and stir for
8 minutes or until sugar is dissolved.
Remove from the heat; stir in vanilla. Cool completely.
Spread half of the ice cream into
pastry shell; freeze until firm. Spread
half of the chocolate mixture over ice
cream; freeze until set. Repeat layers. Freeze for several hours or
overnight.
In a heavy saucepan, combine the
egg whites, sugar, water and cream
of tartar. With a portable mixer, beat
on low speed for 1 minute. Continue
beating over low heat until mixture
reaches 160, about 12 minutes.
Remove from the heat. Add vanilla; beat until stiff glossy peaks form
and sugar is dissolved. Fold in peppermint candy. Spread over top of
pie. Cover and freeze until serving.
Pie may be frozen for up to 2
months. Yield: 6-8 servings.
Next Issues Menu...

Wonderful comfort food coming up in Taste of Homes
Feb/Mar issue will fill the tummy and have you and your
family feeling safe and warm
Ladle up prize-winning soups from our national recipe
contesttheyre guaranteed to chase the chill!
Whats great with soup? Sandwiches, of course! Weve
gathered an appealing array of easy, interesting reader
favorites.
Hearty casseroles that taste like home are also in the
lineup.The savory selection is full of flavorful ideas for
family meals and potlucks.
Whipped cream is at its peak in fabulous desserts. Believe us, they go down easy!
Vroom, vroom! NASCAR fans will love this theme party.Wait til you see the fun race track cake.
Plus, the Feb/Mar issue will include a St. Patricks Day
supper for twoa darling butter lamb to make for
Easter dinnerand many more outstanding recipes
shared by good cooks from coast to coast. Its almost
ready!

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DECEMBER/JANUARY 2007

$3.99 U.S./$4.99 Canada

Edited by a thousand country cooks!

24 Go Nuts Contest Winners

16 Snacks & Appetizers

22 My Moms Best Meal

Readers share festive favorites

Treats that evoke warm memories

12 Gifts from the Kitchen

18 A Healthy New Year

A twist on holiday turkey

Take a crack at our top picks

66 Dog Bone Treats

Bake em for your favorite pooch

Cool, colorful peppermint pie

Touring Country Kitchens

Ask Our Test Kitchen Team 57

Does Anyone Have?

Our Familys Favorite Grace 60

1,000 Taste of Home

Heres Part of Our Staff

Teds Toothpick Contest

66 Dog Bone Treats

16 Super Snacks & Appetizers

14 Editors Favorite Meal

24 Clip & Keep Recipe Cards

46 A Complete Meal in Minutes

56 Feed Your Family for

59 Cooking for One or Two

10 Celebrate with Cranberries

an old-fashioned Christmas with this festive issue as your

Editor Ann Kaiser

Senior Recipe Editor Sue A. Jurack

Go Nuts with prize-winning recipes from our contest. Pecans, pistachios,

Copy Editor S.K. Enk

Yum! Halloween Family Fun

Wishing you a delicious holiday season! The Taste of Home Staff

Taste of Home December/January 2007

Gaily decorated cookies, fragrant gingerbread boys and

Sour Cream Cutouts

Get 10 more of our editors favorite Christmas

PREP: 30 min. + chilling

cup butter, softened

and mix well. Cover and refrigerate overnight.

Lemon Butter Spritz

cup butter, softened

Cherry Almond Cups

cup butter, softened

Taste of Home December/January 2007

Chocolate Linzer Cookies

cup butter, softened

In a large mixing bowl, cream butter and

Festive Stars (Above)

cup butter, softened

Festive treats that

cups all-purpose flour

Steamed Chocolate Pudding

Taste of Home December/January 2007

Decorative Ginger Cookies

3 teaspoons cream of tartar

Apple Butter Cake Roll

teaspoons ground cinnamon

Place egg whites in a small mixing bowl; let