Innholdsfortegnelse for September-October 2013 i Taste of Home

You all have a spot at the table. A RECENT READER LETTER MADE ME SMILE. “It’s fun to make a recipe from someone in another state, and then tell my family who the person is and where she lives as we eat our meal,” writes Treva List from Modesto, California. “My friend told me I was a good cook. I said I just had some real good recipes!” Sharing recipes with one another is an act of kindness you do every day. You are the best at it. Some of my favorites from this issue: BACK TO SCHOOL First-day flutters don’t stand a chance. Stock your freezer with awesome make-ahead comforts like Chicken Potpie from Karen Johnson of Bakersfield, California, on page 37. Have the best first day ever. Even…

FAST FIX Sage & Browned Butter Ravioli After having a similar dish in Italy, we came home and planted sage in our garden to be sure we could re-create it. This pasta makes a quick and easy weeknight supper using the fruits of our labor, and it always brings back fond memories of our trip. —RHONDA HAMILTON PORTSMOUTH, OH START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS 1 pkg. (20 oz.) refrigerated cheese ravioli or 2 pkg. (9 oz. each) mushroom agnolotti 1/2 cup butter, cubed 1/2 cup coarsely chopped fresh sage 1/2 tsp. salt 1/2 Tbsp. lemon juice 1/2 cup shredded Parmesan cheese 1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring…

EAT SMART Texas Tabbouleh Since moving away from Texas, I missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends love it. This down-home recipe also has plenty of heart-healthy fiber. —TAMMY DAVIS ARLINGTON, VA PREP: 40 MIN. + CHILLING MAKES: 10 SERVINGS 1 cup bulgur 2 cups boiling water 3 medium tomatoes 1 cup finely chopped red onion 2 green onions, thinly sliced 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 2 jalapeno peppers, seeded and chopped 1/2 cup fresh cilantro leaves, chopped 1/4 cup lime juice 3 Tbsp. canola oil 2 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. coarsely ground…

Haunted Antipasto Salad Even grown-up salads can dress for Halloween. Spookify each serving with a ghostly cheese slice and every plate will have that festive flair. —CYNTHIA BENT NEWARK, DE PREP: 35 MIN. • MAKES: 12 SERVINGS 12 slices provolone cheese 10 cups torn romaine 2 jars (71/2 oz. each) marinated quartered artichoke hearts, drained 1 jar (7 oz.) roasted sweet red peppers, drained and julienned 4 plum tomatoes, cut into 1/4-in. slices 1 small red onion, halved and thinly sliced 10 thin slices hard salami, julienned 1 can (6 oz.) pitted ripe olives, drained 1/2 cup italian salad dressing 1. Using a 4-in. ghost-shaped cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.) 2. In a large bowl, combine vegetables, salami and olives;…

Soft Beer Pretzels What makes a better match than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. I’m always looking for new ways to combine fun flavors and this pretzel certainly fits the bill. —ALYSSA WILHITE WHITEHOUSE, TX PREP: 1 HOUR + RISING BAKE: 10 MIN. MAKES: 8 PRETZELS 1 bottle (12 oz.) amber beer or nonalcoholic beer 1 pkg. (1/4 oz.) active dry yeast 2 tbsp. unsalted butter, melted 2 tbsp. sugar 11/2 tsp. salt 4 to 41/2 cups all-purpose flour 10 cups water 2/3 cup baking soda TOPPING 1 egg yolk 1 tbsp. water Coarse salt 1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large…

Take your time at the table this weekend with a supper worth seconds. Like one Utah mom, you may find your family’s sharing more than just a meal. Chicken Cordon Bleu Pasta Facebook fans of my blog inspired me to create this creamy pasta casserole with ingredients I had on hand. Success! PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 6 SERVINGS 3 cups uncooked penne pasta 2 cups heavy whipping cream 1 pkg. (8 oz.) cream cheese, softened and cubed 11/2 cups (6 oz.) shredded swiss cheese, divided 1/2 tsp. onion powder 1/2 tsp. garlic salt 1/4 tsp. pepper 3 cups sliced cooked chicken breast 3/4 cup crumbled cooked bacon 3/4 cup cubed fully cooked ham 3 Tbsp. dry bread crumbs 1. Preheat oven to 350°. Cook pasta according…

EAT SMART Pear Gingerbread Cobbler A sure sign that fall is truly here: My family asks me to make my signature gingerbread cobbler. Over the years it’s earned the nickname “Autumn in the Oven.” Clever, right? —CHERYL PETERMAN PRESCOTT, AZ PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 8 SERVINGS 4 cups sliced peeled fresh pears (about 4 medium) 1/2 cup packed brown sugar 1/2 cup water 1 tbsp. orange juice 1/4 tsp. ground cinnamon 2 tbsp. cornstarch 2 tbsp. cold water 2 tbsp. finely chopped crystallized ginger GINGERBREAD LAYER 1/2 cup buttermilk 1/4 cup sugar 1/4 cup molasses 1 egg 2 tbsp. canola oil 1 cup all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. ground nutmeg 1. Preheat…

These adorable treats are actually sugar-glitzed doughnut holes. How ’bout them apples? Turn the page to find out just how ridiculously simple they are to make. PLAY WITH YOUR FOOD DOUGHNUT HOLE APPLES Make your own bushel of sweetness in four easy steps. What You Need: Unglazed doughnut holes 1 cup powdered sugar 3 to 4 Tbsp. milk Colored sugars or sprinkles Chocolate licorice Green Fruit Roll-Ups Scissors Skewers Waxed or parchment paper 1 Make a simple glaze by mixing powdered sugar and milk. Next, thread three doughnut holes onto a wooden skewer. Set the skewer on top of the bowl of glaze. Spoon glaze over the doughnuts, allowing excess to drip off. 2 Now the fun part: Fill small bowls with red and green colored sugars or sprinkles. Simply…

EAT SMART FAST FIX Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable. Warm up ready-toserve brown rice and supper is on the table (with one less pan to wash). —DONNA LINDECAMP MORGANTON, NC START TO FINISH: 30 MIN. MAKES: 6 SERVINGS 1/2 cup reduced-sodium soy sauce 1/2 cup sherry or water 2 Tbsp. cornstarch 2 tsp. sugar 2 Tbsp. canola oil, divided 2 garlic cloves, minced 1 beef top sirloin steak (11/2 lbs.), thinly sliced 1/2 lb. sliced fresh mushrooms 1 medium onion, cut into thin wedges 8 oz. fresh snow peas Hot cooked rice 1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer ¼ cup mixture to a large bowl; stir…

FAST FIX Pizza-Flavored Pasta Sauce I’ve been cooking since I was 6 years old and I’m always watching for recipes my friends and family will love. So when I tasted an unforgettable spaghetti sauce at a local restaurant, I just had to make my own version. —ANGELINA FALZARANO MIDLOTHIAN, TX START TO FINISH: 25 MIN. MAKES: 9 SERVINGS (211/4. QT.) 1 lb. bulk Italian sausage 1 lb. bulk italian sausage 1/2 lb. sliced fresh mushrooms 2 pkg. (31/2 oz. each) sliced pepperoni 3/4 cup chopped green pepper 1/2 cup chopped onion 7 cups meatless spaghetti sauce 1 can (21/4 oz.) sliced ripe olives, drained 2 tbsp. italian seasoning hot cooked pasta 1. In a large skillet, cook sausage, mushrooms, pepperoni, pepper and onion over medium heat until sausage is no…

EAT SMART SLOW COOKER Black Bean ’n’ Pumpkin Chili My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite. Believe it or not, pumpkin is what makes it so special. Freeze a batch for later; it tastes even better reheated. —DEBORAH VLIET HOLLAND, MI PREP: 20 MIN. • COOK: 4 HOURS MAKES: 10 SERVINGS (21/2. QT.) 2 tbsp. olive oil 1 medium onion, chopped 1 sweet yellow pepper, chopped 3 garlic cloves, minced 2 cans (15 oz. each) black beans, rinsed and drained 1 can (15 oz.) solid-pack pumpkin 1 can (141/2 oz.) diced tomatoes, undrained 3 cups chicken broth 21/2 cups cubed cooked turkey 2 tsp. chili powder 11/2 tsp. ground cumin 11/2 tsp. dried oregano 1/2 tsp.…

EAT SMART My Underground Vegetable Salad Oven roasting root vegetables is a delicious way to get the most out of these earthy treats. It really brings out their subtle sweetness. Serving them over endive with a homemade vinaigrette is a bonus! —PETER HALFERTY CORPUS CHRISTI, TX PREP: 20 MIN. • BAKE: 40 MIN. MAKES: 8 SERVINGS 1 lb. medium fresh mushrooms, halved 8 small carrots, peeled and halved lengthwise 2 cups cubed peeled celery root (about 1/2 lb.) 2 cups cubed peeled rutabaga (about 1 medium) 2 cups cubed peeled sweet potatoes (about 1 medium) 2 tbsp. olive oil 1/4 tsp. salt 2 cups cherry tomatoes, halved 8 cups torn curly endive VINAIGRETTE 3 tbsp. apple cider or juice 2 tbsp. lemon juice 2 tbsp. cider vinegar 1 tsp. stone-ground…

EVERY SUNDAY AND HOLIDAY, THE FOOD OF MY KENTUCKY CHILDHOOD OVERFLOWED FROM THE KITCHEN to the sideboard, to the coffee table, even to the tops of the washer and dryer. It was the work of my maternal grandmother, Odessa Moore, now 86 and a retired cook. She learned the craft from her Tennessee mother, Myrtle Sain, called Big Mama even though she was a wisp under 5 feet. In Logan County, Kentucky, Grandaddy and Granny’s big vegetable garden was full of the practical produce found in the bluegrass hills. They’d bring us sacks of dirt-smudged vegetables, warm from the sun. Our peach trees and blackberry bushes yielded fried pies, cobblers, jams and hand-churned ice cream. My mom, Gloria Beeler, and her sisters inherited Granny’s connection to the earth and everyday…

Gingered Apple Upside-Down Cake I like that this ginger cake is so deeply flavored and delicious. A nice scoop of vanilla bean ice cream will be the icing on this cake, which is best served warm from the oven. —RAYMONDE BOURGEOIS SWASTIKA, ON PREP: 30 MIN. • BAKE: 30 MIN.+ COOLING MAKES: 8 SERVINGS 1/4 cup butter, cubed 1/4 cup packed brown sugar 1 tbsp. finely chopped crystallized ginger 2 large apples, peeled and cut into 1/8-in. slices BATTER 1/4 cup butter, softened 2/3 cup packed brown sugar 2 eggs 1 tsp. vanilla extract 11/2 cups all-purpose flour 2 tsp. baking powder 1 tsp. ground ginger 1/4 tsp. salt 1/2 cup 2% milk 1. Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until…

EAT SMART Chicken and Dumpling Soup It’s a classic that all cooks should have in their recipe boxes, and this version is tried-and-true. My husband, who’s not very fond of leftovers, says he would eat this every day of the week if I let him. —MORGAN BYERS BERKLEY, MI PREP: 25 MIN. • COOK: 40 MIN. MAKES: 4 SERVINGS 3/4 lb. boneless skinless chicken breasts, cut into 1-in. cubes 1/4 tsp. salt 1/3 tsp. pepper 2 tsp. olive oil 1/4 cup all-purpose flour 4 cups reduced-sodium chicken broth, divided 1 cup water 2 cups frozen French-cut green beans 11/2 cups sliced onions 1 cup shredded carrots 1/4 tsp. dried marjoram 2/3 cup reduced-fat biscuit/baking mix 1/3 cup cornmeal 1/4 cup shredded reduced-fat cheddar cheese 1/3 cup fat-free milk 1. Sprinkle…

It’s the enchilada’s signature elements—melty cheese, lightly fried tortillas and a rich beefy filling—that tarnish its divine reputation, packing in the fat, calories and cholesterol. But reader Holly Baber cleans up the enchilada’s act by stuffing whole wheat tortillas with reduced-fat cheese, lean ground turkey, black beans and veggies, giving this spicy classic new life. EAT SMART Black Bean Turkey Enchiladas My best friend and I created this recipe because we wanted a meal that’s easy to prepare, affordable and nutritious. With our hectic schedules, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —HOLLY BABER SEATTLE, WA PREP: 35 MIN. • BAKE: 15 MIN. MAKES: 14 SERVINGS 11/4 lbs. lean ground turkey 1 small onion, chopped 1 tsp. reduced-sodium taco seasoning 1/2 tsp. ground…

“My husband loves brats and I go for Reuben sandwiches. So why not combine the two? After the brats cook over sauerkraut, onions and beer, they go into buns with my own version of Thousand Island-type sauce. And don’t forget the Swiss cheese!” —ALANA SIMMONS “Adults love this recipe too, but I get an extra bit of satisfaction watching all the kids go straight for the macaroni and cheese whenever we have a family gathering.” —Heidi Fleek SLOW COOKER Slow-Cooked Reuben Brats Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Finish your favorite burger with some of the chili sauce, too. You won’t be sorry! —ALANA SIMMONS JOHNSTOWN, PA PREP: 30 MIN. • COOK:…

Chocolate Spice Cake with Caramel Icing When my daughter called me, looking for a caramel cake for a friend’s birthday, this came right to mind. The homemade caramel icing is so worth it. Just work quickly and pour over the cake when it’s glossy and still drizzly. —MARIANN JAMES FERGUSON, MO PREP: 30 MIN. BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS 3 oz. unsweetened chocolate, chopped 1/2 cup butter, softened 1 cup sugar 1 cup packed brown sugar 3 eggs 2 cups cake flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/8 tsp. ground cloves 11/3 cups 2% milk ICING 1 cup plus 2 Tbsp. packed brown sugar 3/4 cup heavy whipping cream 6 Tbsp. butter, cubed 11/2 cups confectioners’ sugar…

GRAND PRIZE Pizza-Style Manicotti JUDY ARMSTRONG PRAIRIEVILLE, LA Ham, pepperoni, string cheese and manicotti shells make a tasty hands-on recipe that even small children can help prepare. 1ST PLACE Italian Meatball Buns TRINA LINDER-MOBLEY CLOVER, SC One of the greatest gifts I love to share with my six grandkids is making special recipes just for them. The meatballs inside the rolls are a savory surprise. 2ND PLACE Chocolate Chip Elvis Pancakes KEENAN MCDERMOTT SPRINGFIELD, MO I’m one of 13 children, so making a recipe that everyone likes can be a challenge. We all thought this Saturday-morning special was fit for a king. 3RD PLACE Halloween Candy Bark PEGGIE BROTT CARTHAGE, NY My kids and I wanted to make a treat using the beautiful colors of fall and some candy that’s…

“I created this recipe in college. Whether I was making it for my roommates or, eventually, my three kids, it always met the same challenge: One pizza, different toppings for everyone. Steph always loved mushrooms, Nick piled on the sausage, and I’d fashion flowers from olives, with scallion stems. Inevitably, there were plain cheese squares for Ryan. It’s all up to each person’s taste—and imagination.” —MRS. HOLIDAY, AKA MARIE LOUISE LUDWIG PHOENIXVILLE, PA Family Quilt Pizza I find quilt pizzas loads of fun to make. They’re great for getting family and friends involved in making dinner. It’s always a blast to see the clever toppings and designs people come up with—they really let their personalities shine. —MARIE LOUISE LUDWIG PHOENIXVILLE, PA PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 6…

OKTOBERFEST STANDOUTS German food is anything but the wurst. From sweet and savory strudels, kraut and spaetzle to Linzer tortes and beer-cheese chowder, we want to see your best dishes with a German accent. And don’t forget that namesake potato salad. TAILGATE EATS Tickets? Check. Foam finger? Yup. Cooler? Of course! Whether yours is packed with super-stuffed subs, souped-up dips, chilled-out kabobs or fruity pizzas, send your high-five-worthy tailgate recipes our way. THE BEST PORK & BEANS They’re a perfect match, no bones about it, and we want to see your favorites. Think pork chop and calico bean casserole, pork stir-fry with edamame, sausage and white bean stew—or any other pork-and-beany combo. HEY, Agnes Ward from Stratford, Ontario Your silly-spooky Li’l Lips recipe, page 60, is your 68th recipe published…