Taste of Home June - July 2013

It’s time to celebrate the foods—and families—that make our country outstanding. WELCOME TO AMERICA THE TASTY. In this issue, we show off a whole new batch of your region’s most loved homemade eats—16 full pages of them! You wowed us with the ultimate all-American recipes, like Philly Cheesesteaks, Herbed Beer Can Chicken and Macadamia Key Lime Pie. Lois Morgan of Edisto Beach, South Carolina, told us about her first visit to her then-boyfriend’s family. They had a giant Fourth of July pig roast. Lois and hubby have been married 45 years, and the picnic tradition continues this year, with Lois sharing her herby, cheesy Tomato Pie. It’s awesome! The cross-country taste trek starts on page 45. THEN KEEP EATING YOUR WAY FROM SEA TO SHINING SEA WITH A FIRST PEEK…

Bacon Cheeseburger Slider Wisconsin If there’s one thing Wisconsinites love more than cheese, it’s cheese topping a two-bite butter bacon burger. Deviled Egg North Carolina In true Tar Heel style, this diabolical delight is made with Mt. Olive brand sweet pickle relish. Soft Pretzel New York This tender twist is very big in the Big Apple. Beef Stick Texas It’s what’s for dinner—or brunch. Savor this smoky treat from the Longhorn State. Dungeness Crab Claw Washington Take your drink from delicious to delectable by snapping up the sweetest meat in the Pacific Northwest. Old Bay Seasoning Maryland Replace so-so celery salt on the rim with zesty Old Bay. All-American Bloody Mary Hats off and hands over hearts: Time to show respect for the red, wet and bold. Our version blends…

Backyard burgers get turned inside out with home cook Joyce Guth’s Mushroom-Stuffed Cheeseburgers. Plus, our Cooking School pros share their favorite things between two patties. Mushroom-Stuffed Cheeseburgers When these burgers are on the grill, the family tends to hang around, hungrily waiting until they’re done. Every bite is bacony, cheesy amazing! —JOYCE GUTH MOHNTON, PA PREP: 30 MIN. • GRILL: 10 MIN. MAKES: 8 SERVINGS 2 bacon strips, finely chopped 2 cups chopped fresh mushrooms 1/4 cup chopped onion 1/4 cup chopped sweet red pepper 1/4 cup chopped green pepper 2 lbs. lean ground beef (90% lean) 2 tbsp. steak sauce 1/2 tsp. seasoned salt 4 slices provolone cheese, halved 8 kaiser rolls, split 1. In a large skillet, cook and stir bacon over medium heat until crisp. Remove with…

Cook fancy-free tonight with five-ingredient recipes that start with a jar of salsa. ¡Qué bueno! EAT SMART FAST FIX Grilled Sirloin Kabobs with Peach Salsa Peaches, peach preserves and peach salsa shine in these beef kabobs with a classic blend of hot and sweet flavors. —BETH ROYALS RICHMOND, VA START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS 3 tbsp. peach preserves 1 tbsp. finely chopped seeded jalapeno pepper 1 beef top sirloin steak (11/2 lbs.), cut into 1-in. cubes 1/2 tsp. salt 1/4 tsp. pepper 3 medium peaches, cut into sixths 11/2 cups peach salsa 1. In a small bowl, mix preserves and jalapeno. Season beef with salt and pepper. Alternately thread beef and peaches onto six metal or soaked wooden skewers. 2. Moisten a paper towel with cooking…

It’s summer, and dinner tastes best in the great outdoors. Grab a picnic blanket and take these quick, healthy meals to the park, the beach or your own backyard. EAT SMART FAST FIX Garden Quinoa Salad This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —PATRICIA NIEH PORTOLA VALLEY, CA START TO FINISH:30 MIN. MAKES: 4 SERVINGS 11/2 cups quinoa, rinsed and drained 3 cups water 1 lb. fresh asparagus, cut into 2-in. pieces 1/2 lb. fresh sugar snap peas 1/2 lb. fresh green beans, trimmed 2 Tbsp. olive oil 2 Tbsp. lemon juice 2 Tbsp. minced fresh parsley 1 tsp. grated lemon peel 3/4 tsp. salt 1 cup cherry tomatoes, halved 3 Tbsp.…

It’s picnic season. Pack your basket with just-like-fried chicken that’s as magical for your waistline as it is for everyone who tastes it. Its crackling coating and tender meat make fried chicken a beloved summertime mainstay. But greasy fingers and napkins hint at its less than charming health profile. While the hot oil bath seems the obvious culprit, chicken skin is equally fat-and calorie-laden with a hefty dose of cholesterol. Happily, reader Kim Wallace saves picnic season with a slimmed-down version that matches the original’s crunch and quality. She relies on her oven and skinless drumsticks to dramatically lighten the dish, while her marinade adds flavor to every bite. EAT SMART Oven-Fried Chicken Drumsticks An overnight Greek yogurt marinade makes this chicken incredibly juicy. Drumsticks are the crowd favorite, and…