Innholdsfortegnelse for June - July 2013 i Taste of Home

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…

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…

Poblanos and jalapenos team up in Erin Michniacki’s fajitas to give your body a boost of nutritious benefits. EAT SMART Marinated Steak & Pepper Fajitas These are the best fajitas ever, and they’re much healthier than the typically pan-fried, greasy version you find in restaurants. Sometimes I serve the filling in flatbreads instead of tortillas. —ERIN MICHNIACKI MANHATTAN, KS PREP: 25 MIN. + MARINATING GRILL: 20 MIN. • MAKES: 8 SERVINGS 1/2 cup tequila or reduced-sodium beef broth 1/2 cup lime juice 4 garlic cloves, sliced 1 tsp. grated lime peel 1 tsp. chili powder 3/4 tsp. salt 3/4 tsp. pepper 4 poblano peppers, halved and seeded 4 jalapeno peppers, halved and seeded 1 large sweet onion, cut crosswise into 3/4-in.-thick slices 11/2 lbs. beef skirt steaks or flank steak…

You wrote a cookbook! Recipes Across America salutes cherished recipes from your hearts and hometowns. Here’s a sneak peek inside, with special made-from-scratcheesesteakch dishes from five military families. Every day, you send us the recipes that are your pride and joy, often with a fun story about the part of the U.S. you call home. One of those recipes comes from Beth Dawson, whose New Orleans Beignets puff up as light as any you’d find in the French Quarter. In Michigan, the origin of Chili Coney Dogs is hotly debated, but Michele Harris says she makes the best version her side of the Kalamazoo River. And of course there are lesser-known local gems—like Mom’s Dynamite Sandwiches sent by Kathy Hewitt. “Dynamites are to Woonsocket, Rhode Island, what cheesesteaks are to…

Show off the season’s best all-American ingredients in your suppertime spread. But watch out when you pull together these winning dishes from cooks across the country. They tend to vanish before your very eyes. HOMEMADE IN A HURRY! TURN THE PAGE TO ENTER YOUR 30-MINUTE RECIPES. Summer in a Bowl Corn, tomatoes, peppers and other goodies from the garden are irresistible in this winning pasta dish from Angela Spengler of Clovis, NM. Tell us about yourself. I’m a military wife, so right now I live in Clovis, New Mexico, while my husband is at Cannon Air Force Base. Dan and I are from Pennsylvania; before this we lived in Texas. Our children are Katie, 13; Jake, 5; and Max, 2. We love the flavors of New Mexico. Have you adopted…

Pack up a tent, toss foil in your bag and rouse the children. You’re going camping—and the kids are doing the cooking. (Plus, cleanup’s a snap.) “This recipe was created by my son Judah when he was 10 years old. It takes same-old s’mores to a new level and the extra ingredients are easy to pack. It tastes like a fancy dessert!”—CHRISTINA SMITH FAST FIX BBQ Hot Dog & Potato Packs For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. —KELLY WESTPHAL WIND LAKE, WI START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS 1 pkg. (20 oz.) refrigerated red potato wedges 4 hot dogs 1 small onion, cut into wedges 1/4 cup shredded cheddar cheese 1/2 cup…

Hundreds of volunteers from nearly every state—and Canada—are new to the Taste of Home Field Editor family! They will be sharing cooking trends, recipes, reviews and tips from their kitchens, neighborhoods, cities and states. Check the list for Field Editors near you, and watch this space for dishes and ideas from home cooks like you who love to cook and cook to love. ALABAMA Karen King Bessemer Lisa Allen Joppa ALASKA Cindi DeClue Anchorage Cari Molinaro Wasilla ARIZONA Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann ARKANSAS Amy Sasser Dardanelle Jeannie Mullen Farmington Nilsa Sanchez Searcy CALIFORNIA Mandy Ramirez Beaumont Marina Castle Canyon Country Kallee Krong-Mccreery Escondido Jenn Tidwell Fair Oaks Tina Fox Lake Arrowhead Marilyn Henley Newport Beach Paul Williams Redding Holly Camozzi Rohnert Park…

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…

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.…

When you’ve got the different tastes of far-flung siblings, long-lost cousins and fun-loving uncles to consider for a Fourth of July reunion, these dishes deliver. These summery recipes—from your kitchens—are meant to share with a hungry crowd. Red, White & Blue Berry Trifle This luscious trifle tastes best if made the day before serving. Keep additional blueberries and raspberries on hand for decoration. —KAIA MCSHANE MUNSTER, IN PREP: 20 MIN. + CHILLING MAKES: 12 SERVINGS 1 can (14 oz.) sweetened condensed milk 11/2 cups 2% milk 2 pkg. (3.4 oz. each) instant lemon pudding mix 1/2 cup sour cream 2 cups fresh blueberries 2 cups fresh raspberries 1 Tbsp. lemon juice 1 pkg. (16 oz.) frozen pound cake, thawed and cubed 1 container (8 oz.) frozen whipped topping, thawed additional…

Happy birthday, dear readers! Two decades of swapping recipes and sharing the best of your families—now, that’s something to celebrate. Here’s to the 20 recipes you’ve loved most from each year since ’93, all here for reminiscing. And cooking. Oven Barbecued Chicken Chicken and Sunday dinner belong together. During my married life on a dairy farm, this was a family favorite, ready to eat after church. —ESTHER SHANK SHANK HARRISONBURG, VA PREP: 25 MIN. • BAKE: 45 MIN. MAKES: 8 SERVINGS 2 tbsp. canola oil 1 broiler/fryer chicken (3 to 4 lbs.), cut up 3 tbsp. butter 1/3 cup chopped onion 3/4 cup ketchup 1/2 cup water 1/3 cup cider vinegar 3 tbsp. brown sugar 1 tbsp. Worcestershire sauce 2 tsp. prepared mustard 1/4 tsp. salt 1/8 tsp. pepper 1.…

I GREW UP IN NORTHEAST OHIO AT A TIME WHEN SUMMER STRETCHED ENDLESSLY, school days finished in the early afternoon and playdates had yet to be invented. My sister and I made our own fun, and the most fun of all was baking with our mother, Virginia. Spring and summer yielded fruit that made its way into many of our desserts. My mother’s strawberry torte was a high-rise construction alternating layers of whipped cream and strawberries with a cake baked under a meringue crown. It was a cool, luscious treat on hot, muggy nights. My mother nearly lost her family’s recipes because they were never written down and she waited too long to master them. It took years of experimenting before she felt she had re-created her favorites. To make…

The men in this Michigan family show how cooking can make an impact that lives on for generations. FATHER’S DAY MENU FAUX POTATO SALAD … DAD’S LEMONY GRILLED CHICKEN … RHUBARB-BLUEBERRY CRUMBLE Send your recipes! WHAT’S ON YOUR SUNDAY DINNER TABLE? Share a favorite meal at tasteofhome.com/submit. Please put “Sunday Dinner” in the Notes field. EAT SMART FAST FIX Faux Potato Salad This recipe is my uncle’s, who was a Navy cook. It’s tasty and simple, and since it’s lighter, it’s perfect for summer. START TO FINISH: 30 MIN. MAKES: 8 SERVINGS 1 medium head cauliflower, broken into florets 1 medium carrot, chopped 2 hard-cooked eggs, chopped 4 green onions, chopped 1 celery rib, chopped 1/4 cup pitted green olives, halved lengthwise 1/4 cup thinly sliced radishes 1/4 cup chopped…

Share your own recipe creations today at tasteofhome.com/submit. You could be in Taste of Home! We’re looking for your most summery recipes in these categories: STATE FAIR FAVORITES Winning a blue ribbon? Impressive. Seeing your state fair recipe in Taste of Home? Priceless. Send in your prizewinner (or the recipe that should have won) or your homemade versions of fair food. Please put “Fair Food” in the Notes field when you submit. BIG SUMMER SALADS Your refreshing main-dish salads are so worth sharing. Show off your colorful creations in Taste of Home today. TOMATO HEAVEN It might be a lovely quiche, juicy salsa or your generation-sold pasta sauce, but your recipe featuring the mighty tomato is ready for its day in the sun. Juicy Watermelon Salad Heidi Haight | Macomb,…

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…

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…

Grab a few napkins and get ready to dive face first into some seriously good eats inspired by foods made famous in your neighborhoods, states or regions. The diversity of home cooks in America and your loyalty to local dishes, even if you don’t live there, are deliciously spectacular. Here’s what you’re craving—and cooking. LOW COUNTRY Carolina Crab Boil Spread a couple of newspapers over a table and dish this up right on top—no utensils required. Pass melted butter and hot sauce on the side. —MELISSA HASS GILBERT, SC PREP: 15 MIN. • COOK: 35 MIN. MAKES: 4 SERVINGS 2 tsp. canola oil 1 pkg. (14 oz.) smoked turkey sausage, cut into 1/2-in. slices 2 cartons (32 oz. each) reducedsodium chicken broth 4 cups water 1 can (12 oz.) light…

Cherry Coke debuted at the 1982 Knox ville World’s Fair, beating out vanilla and citrus versions in a taste test. “I was lucky I made two of these cakes for Bible study; I don’t know how I’d have settled the debate over who got the last piece! I love to make this for my husband, who has a huge sweet tooth.” —Cheri Mason Cherry Cola Cake Cherry cola and marshmallows make a fun chocolate dessert. It’s scrumptious topped with vanilla ice cream. —CHERI MASON HARMONY, NC PREP: 30 MIN. • BAKE: 25 MIN. + COOLING MAKES: 12 SERVINGS 11/2cups miniature marshmallows 2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda 1 cup butter, cubed 1 cup cherry-flavored cola 3 Tbsp. baking cocoa 2 eggs 1/2 cup buttermilk 1…

Blueberry-Blackberry Rustic Tart My dad would always stop the car on the side of the road in Maine and say, “I smell blueberries.” He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust. —PRISCILLA GILBERT INDIAN HARBOUR BEACH, FL PREP: 20 MIN. + CHILLING BAKE: 55 MIN. MAKES: 8 SERVINGS 2 cups all-purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 2/3 cup cold butter, cubed 1/2 cup buttermilk FILLING 4 cups fresh blueberries 2 cups fresh blackberries 2/3 cup sugar 1/3 cup all-purpose flour 2 Tbsp. lemon juice 1 egg, beaten 2 Tbsp. turbinado (washed raw) sugar or coarse sugar Whipped cream, optional 1. In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with…

There’s always room for one more on these Field Editors’ porches and patios. Share their love for getting the party started with these summery appetizers. Field Editor FAVORITES Spinach Dip Pull-Aparts Getting guys to eat spinach or any vegetable can be a struggle. Even manly men go for these tasty little bites. —KELLY WILLIAMS FORKED RIVER, NJ PREP: 35 MIN. • BAKE: 45 MIN. + COOLING MAKES: 15 SERVINGS 1 pkg. (8 oz.) cream cheese, softened 2 garlic cloves, minced 1/4 tsp. pepper 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 cup mayonnaise 2 tubes (one 6 oz., one 12 oz.) refrigerated buttermilk biscuits Marinara sauce, warmed, optional 1. Preheat oven to 350°. In a…