Taste of Home June - July 2016

Just looking at the sorbet in this photo makes my mouth water—how about you? Delicious straight from the farmers market basket (with a napkin to catch the drippings!), fruits star in all manner of delights in this issue—sweet-tart salads, refreshing slushes and, my favorite, luscious fruit pies. When I was a kid, I regularly requested pie instead of cake for my birthday— my mom’s made-from-scratch standouts, to be exact. Cherry, berry, peach, apple, strawberry. I couldn’t get enough of ’em. Like my mother, I love baking pies. I cheat and use refrigerated crust, but they satisfy my crew just fine. One of my all-time favorites is from our August 2010 issue—Jean Ross’ Five-Fruit Pie. I made two for my father’s 80th birthday and they were the stars of the party.…

1. Throw a sorbet social! Make summery floats with your best friends. FIZZY FUN Scoop your favorite sorbet flavor and pour on the bubbles. LEMON WITH GINGER ALE RASPBERRY WITH CREAM SODA MANGO IN A GLASS OF CHAMPAGNE 2. Go bonkers over garlic. The Gilroy Garlic Festival in Gilroy, California, gets the party started with 2 tons of fresh garlic, July 29-31. 3. Celebrate National Peaches & Cream Day on June 21 with the Cast-Iron Peach Crostata on page 54 and a giant scoop of vanilla. 4. Take your neighbor a jar of homemade jam or tomato sauce. Find our favorite canning recipes at tasteofhome.com/topcanning. 5. Visit a national park! To celebrate its 100th birthday, the National Park Service offers free admission to all parks Aug. 25-28.…

HOT ON FACEBOOK Like us at facebook.com/tasteofhome to see our favorite summer recipes, like Zucchini Pizza Casserole from Lynn Bernstetter of White Bear Lake, Minnesota. HEY, INSTAGRAMMERS! Follow @tasteofhome on Instagram for recipes that make summer even sweeter, like this Lemonade Icebox Pie. GET PINSPIRED From star-spangled treats to the best of the barbecue, our July 4th Recipes board is a big all-American celebration. Find the fun at tasteofhome.com/july4thpin.…

Her Root Beer Apple Baked Beans (page 39) take sweet and smoky center stage at every backyard barbecue. You could be our next star! We’re looking for: Big-Batch Recipes What dish makes the group gather ’round at your reunion? We want your serves-a-bunch recipes that keep the whole crowd happy. Regional Desserts How do folks do dessert in your corner of the world? Send your recipe for the regional confection that makes your home the sweetest. Share Your Story We want to hear your favorite summertime stories, along with details about the food that makes sunny days even more special. Send us the memories and the recipes that warm your heart. SHARE YOUR OWN RECIPE CREATIONS, STORIES AND PHOTOS (WE’D LOVE TO SEE ALL THREE) AT TASTEOFHOME.COM/SUBMIT.…

DESSERT FIRST! All-American Sheet Cake Prepare a white cake mix as directed for a 13x9-in. baking pan, substituting buttermilk for the water. When cool, frost with sweetened whipped cream and pile on your favorite summer fruits. Q&A I can’t keep up with the veggies from my garden. Any ideas? Make soup mix! Chop the right amounts for batches of minestrone, then freeze. This makes your middleof-February soups taste homegrown (and all the prep work is done). —Leah Rekau, Taste of Home Food Stylist Celery, Onion and Carrots + Zucchini and Summer Squash = Soup Mix! Freeze the celery, onion and carrots together, since you cook those first. Stash the zucchini and summer squash in their own bag so you can add them at just the right time. Garden Minestrone After…

My Favorite Chili Dogs The very thought of a hot dog dressed in chili makes me giddy. To get that straightfrom-the-ballpark taste, I combine ketchup, mustard, chili and hot sauce. —Patricia Pauling, Adams, NY Prep: 20 min. • Cook: 1 hr. Makes: 8 servings 1 lb. ground beef 2 small finely chopped onions, divided 1 can (15 oz.) tomato puree 1/2 cup ketchup 2 Tbsp. chili powder 1 Tbsp. finely chopped green pepper 1 Tbsp. white vinegar 2 tsp. ground mustard 1 tsp. hot pepper sauce 1 tsp. onion salt 1/2 tsp. garlic powder 4 cups water 8 hot dogs 1 pkg. (12 oz.) hot dog buns, split Yellow mustard 1. In a large saucepan, cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Add…