Innholdsfortegnelse for September/October 2018 i Taste of Home

Twenty-five years ago, we launched the first issue of Taste of Home. It was 1993 and we had a dream. We wanted to create a magazine that would bring home cooks together, inspire them in the kitchen and provide a way to share their love of cooking with others who enjoyed the same passion. We had no idea back then that this dream would lead to more than 2 million print readers. And even further from our minds was this thing called the internet, which now enables Taste of Home to reach nearly 30 million people every month from a website, and millions more through social media channels. Indeed, a lot has changed in 25 years. Like it or not, the world moves at a much faster clip. And it…

ACORN SQUASH SHOULD HAVE A MOMENT IN THE SPOTLIGHT… FOR THESE REASONS AND MORE. It’s adaptable. Steam it or roast it. Stuff it with roasted fruits and honey and serve it for dessert. Thinly slice and boil it, and enjoy it as a pasta substitute. It’s healthy. The minerals in acorn squash—calcium, iron and potassium—support healthy nerves, muscles, bones and heart function. It’s long-lasting. Acorn squash can stay fresh for up to three months if you store it in a cool, dry place. It’s affordable. Acorn squash costs less than $1 per pound on average, and specials can drive prices even lower. Apricot Crab Stuffed Acorn Squash This light recipe is quick, simple and bursting with rich flavors. It looks quite elegant when I serve the squash quarters on a…

Mile-High Chicken Potpie Classic chicken potpie gets extra homey loaded with creamy filling and baked super tall in a springform pan. It’s impressive and perfect for Sunday dinners. —Shannon Roum, Taste of Home Food Stylist Prep: 40 min. + chilling Bake: 50 min. + standing Makes: 6 servings 1 large egg, separated4 to 6 Tbsp. cold water, divided2 cups all-purpose flour¼ tsp. salt⅔ cup cold butter, cubed FILLING 3 Tbsp. butter2 medium potatoes, peeled and cut into ½-in. cubes4 medium carrots, thinly sliced2 celery ribs, finely chopped¼ cup finely chopped onion3 Tbsp. all-purpose flour2 Tbsp. chicken bouillon granules1½ tsp. dried tarragon½ tsp. coarsely ground pepper1½ cups half-and-half cream2½ cups cubed cooked chicken1½ cups fresh or frozen peas½ to 1 tsp. celery seed 1. In a small bowl, beat egg yolk…

TRY OUR BEST LOVED BRANDS We select our favorite pancake mixes, condiments, snacks and frozen foods beginning on page 33—don’t miss this tasty feature. Plus, find more category winners online. tasteofhome.com/bestlovedbrands Carrot Cake Pancakes Here’s a fun way for fans of carrot cake to have their favorite dessert flavor for breakfast. —Leane Goering, Salem, IN Takes: 30 min. • Makes: 1 dozen (1 cup syrup) 2 cups pancake mix1 tsp. ground cinnamon¼ tsp. ground nutmeg⅛ tsp. ground cloves2 large eggs1 cup whole milk1 cup finely shredded carrots TOPPINGS ½ cup maple syrup⅛ tsp. ground cinnamon⅔ cup whipped cream cheese1 Tbsp. whole milk½ cup chopped walnuts or pecans, toastedFinely shredded carrots, optional 1. Combine pancake mix, cinnamon, nutmeg and cloves. Beat eggs and milk; stir into dry ingredients just until moistened.…

THE PERFECT HARD-BOILED EGG, TWO WAYS: SAUCEPAN Add cold water to cover eggs 1 inch. Bring to a boil over high heat. Remove pan from heat; cover. Wait 9 minutes for medium eggs, 12 minutes for large. INSTANT POT Pour 1 cup water into pot. Place eggs in basket or on rack. Close lid; set to 5 minutes on low. After cooking, let stand 5 minutes; release remaining pressure. DON’T TOSS THE YOLK! THAT’S WHERE YOU’LL FIND HALF THE PROTEIN AND MOST OF THE HEALTH BENEFITS. EVERY EGG PACKS 14 KEY NUTRIENTS, INCLUDING MUSCLE-BUILDING PROTEIN AND OXYGEN-CARRYING IRON. BRANCH BEYOND THE TRIED-AND-TRUE. EGGS ARE INCREDIBLE… Poached to top a baked sweet potato Scrambled into fried rice or pad thai noodles Dropped into a steaming pot of brothy soup Sunny-side up…

Standing in front of grocery store shelves can be mind-boggling. From the aisles to the freezer section, there are dozens of brands in every food category to choose from. Narrowing them down to determine the tastiest options for your family would take weeks upon weeks of nonstop cooking. That’s where Taste of Home comes in. Over the course of four months, our Test Kitchen cooks and editors joined forces to taste test the most popular brands across five food categories—breakfast, snacks, condiments and sauces, frozen foods, and baking. We crunched, munched, dipped and sipped our way through a total of 20 food types, using the same rigor we apply to all the recipes you’ve come to trust from Taste of Home, evaluating each brand’s flavor, appearance, texture, accessibility and pricepoint.…

Mediterranean Shrimp Salad in a Jar This Greek salad to go is loaded with so much freshness that it makes any day feel brighter. Just layer it in a jar and pack it up—then serve and enjoy. —Taste of Home Test Kitchen Prep: 20 min. • Cook: 15 min. Makes: 4 servings ¾ cup uncooked orzo pasta¾ cup Greek vinaigrette½ cup minced fresh parsley⅓ cup chopped fresh dill¾ lb. peeled and deveined cooked shrimp (31-40 per lb.)1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained1 medium sweet red pepper, chopped1 medium green pepper, chopped1 small red onion, thinly sliced½ cup pitted Greek olives, sliced½ cup crumbled feta cheese8 cups fresh arugula 1. Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo…

ON THE COVER The Best Ever Grilled Cheese Sandwich I’m not knocking the old-school method of American cheese and white bread, but in my opinion, this recipe transforms the comfort-food staple into something really special. Takes: 30 min. Makes: 4 servings 6 Tbsp. softened butter, divided8 slices sourdough bread3 Tbsp. mayonnaise3 Tbsp. finely shredded Manchego or Parmesan cheese⅛ tsp. onion powder½ cup shredded sharp white cheddar cheese½ cup shredded Monterey Jack cheese½ cup shredded Gruyere cheese4 oz. Brie cheese, rind removed and sliced 1. Spread 3 Tbsp. butter on one side of bread slices. Toast bread, butter side down, in a large skillet over medium-low heat until golden brown, 2-3 minutes; remove. Combine mayonnaise, Manchego cheese, onion powder and remaining 3 Tbsp. butter. In another bowl, combine cheddar, Monterey Jack…

[Secret Ingredient] Sweet & Sauerkraut Who knew? After a quick rinse, sauerkraut adds incredible texture and moistness to baked goods—and you can’t even taste it, we swear. Try it yourself in this Sauerkraut Chocolate Cake, page 16. Sauerkraut Chocolate Cake This cake comes from our friends at The Fremont Co., makers of Frank’s sauerkraut—the secret ingredient that makes it super moist. —Taste of Home Test Kitchen Prep: 20 min. • Bake: 35 min. + cooling Makes: 16 servings ½ cup butter, softened1½ cups sugar3 large eggs, room temperature1 tsp. vanilla extract2 cups all-purpose flour½ cup baking cocoa1 tsp. baking powder1 tsp. baking soda½ tsp. salt1 cup water¾ cup sauerkraut, drained, squeezed dry and chopped SILK CHOCOLATE FROSTING 1⅓ cups butter, softened4 oz. unsweetened chocolate, melted1½ tsp. vanilla extract4 cups confectioners’…

WHEN IT COMES TO COOKING FOR MY FAMILY, I’M HAPPY TO TAKE DIRECTIONS—from Grandma, the Taste of Home Test Kitchen…even my friend’s 8-year-old daughter, Isabel. Recently Isabel sent me a handwritten note titled “How to Make a Cake.” Looking it over, I thought, I need to make this with Layla. You see, my 3-year-old daughter is what I would call a cake aficionado. And she loves to help me out in the kitchen. Together, we agreed to follow Isabel’s instructions to the letter. Step 1: Combine flour and sugar. Lots of sugar. “First you get a bowl. Next you pour 3 or 2 or 5 cups of flower and suger,” Isabel wrote. Layla clarified that Isabel meant 3 cups of flour and 5 cups of sugar. I asked Layla if…

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Blue-Ribbon Doughnuts I’ve been making these warm, tasty treats for my children and grandchildren for many years. —Kay McEwen, Sussex, New Brunswick Prep: 30 min. + chilling Cook: 5 min./batch Makes: 3 dozen 3 large eggs2 cups sugar1 cup heavy whipping cream1 cup whole milk1 tsp. vanilla extract6 to 7 cups all-purpose flour4 tsp. cream of tartar2 tsp. baking soda1 tsp. each salt and nutmeg Oil for deep-fat frying 1. Beat the eggs for 5 minutes. Gradually add the sugar; beat 1-2 minutes longer (mixture will be thick). Add the cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a…

Chicken Garden Medley This casserole has quickly become a family favorite. Our daughters request it at least once a week. —Dohreen Winkler, Howell, MI Prep: 25 min. • Bake: 20 min. Makes: 4 servings 1 lb. boneless skinless chicken breasts, cut into strips1 garlic clove, minced¼ cup butter, divided1 small yellow squash, halved lengthwise and sliced1 small zucchini, halved lengthwise and sliced½ cup julienned red pepper½ cup julienned green pepper¼ cup thinly sliced onion2 Tbsp. all-purpose flour½ tsp. salt¼ tsp. pepper¾ cup chicken broth½ cup half-and-half cream8 oz. angel hair pasta, cooked and drained2 Tbsp. shredded Parmesan cheese 1. In a skillet, saute chicken and garlic in 2 Tbsp. butter until juices run clear, 10-12 minutes. Add vegetables. Cook until crisp-tender; remove. In same skillet, melt remaining butter. Stir in…

Alabama Deborah Pennington Decatur Denise Beadle Dothan Lisa Allen Joppa Alaska Cindi DeClue Anchorage Arizona Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Brittany Allyn Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Arkansas Debbie Glasscock Conway California Helen Nelander Boulder Creek Marina Castle Kelley Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Lynne German Woodland Hill Colorado Ann Bush Colorado City Peggie Brott Colorado Springs Rachel Garcia Colorado Springs Crystal Jo Bruns Ilif Rebecca Wilson Longmont Connecticut Lynn Faria Meriden Ruth Hartunian-Alumbaugh Willimantic Florida Ellen Folkman Crystal Beach Janie Ganyard Jacksonville Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cynthia Gerken Naples Kailey Thompson Palm Bay Jane Whittaker Pensacola Judy Batson Tampa Diane Higgins Tampa Norlene Trice Weeki Wachee Shawn Barto…

“I LOVE FALL MOST OF ALL!” Shay Shull McKinney, TX With four children, a husband and two dogs buzzing around her home, it’s a wonder Shay Shull has any time at all to get a meal on the table. The fact that she’s an expert meal planner, popular blogger and author of multiple cookbooks makes this supermom even more of a marvel. Here, she shares how she balances it all. What does cooking mean to you? It’s all about sharing the food I make with the ones I love. My favorite part of the day is when I’m sitting down at my table with my family—these really are the memories I will cherish forever. How did cooking become such a big part of your life? My grandmothers are both amazing…