taste of home cooking school - fall 2013

7/27/2019 Taste of Home Cooking School - Fall 2013

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W o r l d M a g s . n e t W o r l d M a g s . n e t

W o r l d M a g s . n e t
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tableofconten

ts

3fall 2013 tasteofhome.com/cooking-school

7demo recipesLet our Culinary Specialists show you how to make

mealtime masterpieces.

21sponsor recipesOur partners are here to share the very best of theirkitchen creations.

50taste of homeextraWeve got a sneak peek of our September/October issuethat will leave you wanting seconds!

52taste of home Recipes acRoss ameRica

Our Culinary Specialists dish on regional specialties inour beloved America the Tasty.

59taste of home Best holiday RecipesDiscover heirloom recipes that will make spirits brightthis holiday season.

64cover recipeFind out just how easy it is to pull off Stephanie TravisBlack Forest Cake!

Look inside for sensational seasonal mealsfrom kitchens just like yours.

Your Guide tothe Show!

PHOTOB

Y:Gts/shutterstock.com




4/68

Michael BarnaMichael lives in

Wynnewood,

Pennsylvania, with

his wie and their two

cocker spaniels. The

ood that reminds

Michael o home is his grandmothers

Hungarian noodle cake. Its madewith sauteed onions, cabbage, herbs,

spices and egg noodles. As it cooks, it

develops a thick crust and sot center

thats so delicious. Michael turned

that love o ood into a career ater

earning a degree rom the Culinary

Institute o America (CIA) in Hyde

Park, New York.

Ttfhm.m/MB

cheryl cohenCheryl and her

husband reside in

Dover, Ohio, and she

eels most at home

when surrounded

by amily and

riends. Her avorite all holiday

is Thanksgiving when the aroma

o sauteed onions and celery

brings to mind ond memories o

the traditional amily easts that

decorated her childhood. Cheryl

earned her Bachelor o Science degree

in home economics education and

extension rom Ohio University in

Athens, Ohio.Ttfhm.m/cc

Karen DavisKaren lives with her

husband near Des

Moines, Iowa. Karens

early memories o

ood oten involved

her grandmothers

holiday cooking. Our amily is

Scandinavian, she says, so mealswere filled with specialty Norwegian

and Swedish oods such as meatballs,

kringla, lese, rice pudding and ruit

soup. Karen earned her Bachelor

o Science degree rom Iowa State

University in home economics

education and educational services

in FCS.

Ttfhm.m/KD

JaMie DunnJamie and her

husband, along with

their three boys,

reside in Owasso,

Oklahoma. One

meal that makes

Jamie think o home is her mothers

Thanksgiving turkey and dressing.

I love the amily atmosphere o

Thanksgiving and the oods that go

with it, she reports. Jamie graduated

rom Oklahoma State University

with a Bachelor o Science degree

in vocational home economics

education and community service.

Ttfhm.m/JmD

Dana ellioTTDana currently lives

near Indianapolis,

Indiana, where she

enjoys cooking or

riends and amily.

During the all Dana

looks orward to ootball season,

tailgating parties and game-timesnacks such as chicken wings hot

of the grill. Her avorite condiment

has to be sriracha hot sauce because

she sprinkles it on everything! Dana

graduated rom the Art Institute o

Fort Lauderdale with a Bachelor o

Science in culinary ma nagement.

Ttfhm.m/Dett

Guy KlinzinGGuy and his wie

reside in the Chicago

area where they enjoy

spending time with

their children. Being

rom the Windy

City, Guy enjoys Chicago-style hot

dogs and pizza. But, growing up, he

adored the special treat his mother

made: homemade waes and resh

pork sausage. Today Guy enjoys

making Sunday waes or his amily.

Guy earned a bachelors degree in

perorming arts rom Northeastern

University and an MBA rom

Dominican University.

Ttfhm.m/GKg

Pleased tomeet you!

4 tasteofhome.com/cooking-school fall 2013




5/68

KrisTi larsonKristi is originally

from Othello,

Washington, and

now resides near Salt

Lake City, Utah. The

smell of chocolate

chip cookies baking reminds Kristi

of home, because her mom usuallyhad homemade cookies on hand for

after-school snacks. While on the

road traveling for Taste of Home,

Kristi enjoys trying out local Mexican

restaurants. Kristi earned her

Bachelor of Science degree in family

and consumer science education from

Brigham Young UniversityIdaho.

Ttfhm.m/Ktl

Michelle reD roBerTsMichelle currently

resides near

Birmingham,

Alabama. Tomato

gravy is one dish that

reminds her of home,

and her mamas chicken and egg

noodles recipe holds especially

fond memories. Michelle explains,

She would roll up the dough and cut

the noodles and I would help unroll

all of them. Michelle graduated from

Mississippi Universit y for Women

with a Bachelor of Science degree

in culinary arts.

eric villeGasEric lives with his

family near Lansing,

Michigan, but was

raised in Saginaw.

The foods that

make me think

of home are numerous, he says.

Were surrounded by Great Lakessmoked and freshwater whitefish.

Growing up, Eric loved fried chicken

and craves it to this day. He studied

liberal arts at Michigan State

University and then attended Anne

Willans LaVarenne Ecole de Cuisine

and Steven Spurriers Academie du

Vin in France.

Ttfhm.m/evg

Our Culinary Specialists are food fanatics wholove to share their love of cooking with you!Gt t kw t w before you discover

their secrets, tips and hints to creating dazzlingmeals your whole family will love!

I love the familyatmosphere ofThanksgivingand the foodsthat go with it.JaMie Dunn

eDiTorialEDITOR-IN-CHIEF Catherine Cassidy

CREATIVE DIRECTOR Howard GreenbergEDITORIAL OPERATIONS MANAGER Kerri Balliet

ASSOCIATE CREATIVE DIRECTOR Erin Burns

CONTRIBUTING EDITOR Tim McCormickCONTRIBUTING ART DIRECTOR Angie Packer

LAYOUT DESIGNER Holly PatchCOPY CHIEF Deb Warlaumont Mulvey

COPY EDITOR Alysse GearCONTRIBUTING COPY EDITOR Mary-Liz Shaw

COPY DESK INTERN Kaitlin StainbrookCONTENT OPERATIONS MANAGER Colleen King

EDITORIAL PRODUCTION MANAGER Dena AhlersEXECUTIVE ASSISTANT Marie Brannon

CHIEF FOOD EDITOR Karen BernerFOOD EDITORS James Schend; Peggy Woodward, RD

ASSOCIATE FOOD EDITOR Krista LanphierASSOCIATE EDITOR/FOOD CONTENT Annie RundleRECIPE EDITORS Mary King; Jenni Sharp, RD; Irene Yeh

TEST KITCHEN AND FOOD STYLING MANAGERSarah Thompson

TEST KITCHEN COOKS Matthew Hass, Lauren KnoelkeFOOD STYLISTS

Kathryn Conrad (senior), Leah Rekau, Shannon RoumPREP COOKS

Megumi Garcia, Nicole Spohrleder, Bethany VanOpdorp

PHOTOGRAPHY DIRECTOR Stephanie MarchesePHOTOGRAPHERS Dan Roberts, Jim Wieland

CONTRIBUTING PHOTOGRAPHER Mark DersePHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon

SET STYLISTS Melissa Haberman, Dee Dee Jacq

EXECUTIVE EDITOR, DIGITAL Sarah Karl SchroederSENIOR ONLINE PRODUCER Melanie Krause OBrien

WEB EDITOR Julie Meyers

BUSINESS ANALYST Kristy MartinBILLING SPECIALIST Mary Ann Koebernik

TasTe oF hoMe cooKinG schoolGENERAL MANAGER Erin Puariea

SALES & MARKETING MANAGER Jamie Piette AndrzejewskiASSOCIATE BRAND MANAGER Jaclyn Mullahy

EXPERIENTIAL MARKETING MANAGER Mitch CooperOPERATIONS COORDINATOR Dawn Strzok

FULFILLMENT SPECIALIST Randy Brodhagen

BusinessEASTERN ADVERTISING DIRECTOR Donna Lindskog

EASTERN ACCOUNT DIRECTOR Joanne CarraraEASTERN ACCOUNT MANAGER Kari Nestor

MIDWEST & WESTERN ADVERTISING DIRECTOR Jackie Fallon

MIDWEST ACCOUNT MANAGER Lorna PhillipsWEST COAST SALES DIRECTOR Erin Foy-Vian

WEST COAST ACCOUNT MANAGER Deb MasonMICHIGAN SALES REPRESENTATIVE Linda C. Donaldson

SOUTHWESTERN ACCOUNT REPRESENTATIVESSunday Leek, Summer Nilsson

ADVERTISING PRODUCTION MANAGER Kristine JacobsonBUSINESS MANAGER Allison Orlovsky

DIGITAL DIRECTOR Jaclyn SelbyASSOCIATE MARKETING DIRECTOR, INTEGRATED SOLUTIONS

Katie GaonDIGITAL ACCOUNT MANAGER Tim BaardaAD OPERATIONS DIRECTOR Nick Gaudio

DIRECT RESPONSE ADVERTISINGKatherine Zito, David Geller Associates

VICE PRESIDENT, BRAND MARKETING Jennifer SmithVICE PRESIDENT, CIRCULATION AND CONTINUITY MARKETING

Dave Fiegel

EXECUTIVE BRAND DIRECTOR Joe LosardoSENIOR MARKETING MANAGER Vanessa Bailey

MARKETING MANAGER Betsy ConnorsART DIRECTOR, CREATIVE SERVICES Deb Ferrell

reaDers DiGesT norTh aMerica

VP, BUSINESS DEVELOPMENT & MARKETING Alain BegunPRESIDENT, BOOKS AND HOME ENTERTAINMENT

Harold ClarkeGENERAL MANAGER, CANADA Philippe Cloutier

VP, OPERATIONS Mitch CooperCHIEF OPERATING OFFICER Howard HalliganVP, CHIEF SALES OFFICER Mark Josephson

VP, GENERAL MANAGER, MILWAUKEE Frank QuigleyVP, DIGITAL SALES Steve Sottile

VP, CHIEF CONTENT OFFICER Liz VaccarielloVP, GLOBAL FINANCIAL PLANNING & ANALYSIS Devin White

The reaDers DiGesT

associaTion, inc

PRESIDENT AND CHIEF EXECUTIVE OFFICERRobert E. Guth

Ttfhmm/Mrbt

5fall 2013 tasteofhome.com/cooking-schools


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6/68

And thats why I love my job. As General Manager of

the Taste of Home Cooking School, not only do I get to

help bring the countrys largest food and entertaining

magazine to life, but my team helps connect our readers

to each other. Our events, like our recipes, are a live

exchange of food, comfort and ideas from like-minded

people. So for those of you, like me, that have a big

appetite for food and an even bigger zest for life, get

ready to get cooking. Were sharing

some spectacular National Sponsor

recipes as well as some of my favorite

reader-submitted gems that Im

proud to serve to my own friends

and family. I know youll come to

love them, too!

And its thanks to readers like

you that we think we have our

best lineup to date. In addition

to learning recipes and techniques from our talented

Culinary Specialists, youll also get:

An amazing collection of recipes from our National

Sponsors Sneak peeks of fantastic Taste of Homecookbooks

and magazines, includingRecipes Across America,

Best Holiday Recipesand the latest issue of

Taste of Home, our flagship magazine

Kitchen secrets that will save you time and money

The chance to star in a future issue ofTaste of

Home and win cash prizes with our fall contests

But, of course, none of this would be possible without

you. So from the bottom of my heart, I want to thank you

once again for making Taste of Home your most- trusted

source for recipes your family will love.

Now lets get cooking!

Erin Puariea

General Manager,

Taste of Home

Cooking School

NEW!Family

Favorites

BESTLOVED RECIPES FROMHOMECOOKS LIKE YOU

MouthwateringBlackForestCake,page64

TAKINGTHECAKE!

SeasonalFavoritesSweetPiesHeartyRoastsSavorySoups

FALL2013

115Recipes&Tips

Autumn. In my family, were fall

people. We look forward to that first day

we can bring our cozy sweatersand sweatshirts out of storage. The

sun is shining, but that chill can be felt

in the air; its crisp and its a great time

revisit those hearty recipes that warm

the body and soul. Somehow it always feels just right,

doesnt it? Not too hot, not too cold, but justright.

I love how the cooler temperatures lure me back into

to the kitchen, how the weather blankets me in promises

born from delicious memories of food, like my moms

herb bread (which makes the most amazing grilled

cheese sandwich youve ever had in your life!) or her

chicken noodle soup (which I still cannot get right,

even after years of trying to perfect it). We all have our

own triggers that make us think of home. Whether

its the smell of something savory baking in the oven, a

special holiday meal or a favorite dessert, theres always

that one special dish that brings back memories.

Food brings people together and its universal. It can

be practical, and it can be an expression of love or both.

It connects people to each other and to moments in time.

Thats why I love to cook and entertain, to bring people

together and share in that appetite for life.

Fallingfor the Season





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itsshowtime!

With that chill in the air, its time towarm up the kitchen! Our Taste ofHome Culinary Specialists and nationalsponsors have teamed up to bring youa seasons worth of tasty recipesthat your whole family will adore.

Sit back, relax and enjoy the show!

DEMORECIP

ES

PHOTO:oldbunyip/shutterstock.com





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DemoreciPes

tasteofhome.com/cooking-school fall 20138

Impossibly Easy MiniCheeseburger Pies

PreP Time: 15 minutes

sTarT To finisH: 55 minutes

maKes: 6 servings

Burger Mixture

1 lb. l (t lt 80%) gud

b

1 lg , chppd (1 cup)1 Tbp. Wcth uc

1 tp. glc lt

1 cup hddd chdd ch(4 z.)

Baking Mixture

/2 cup lk/2 cup ogl Bquck x

ggGh, ptl

1 kh dll pckl

1 du tt, chppd

ktchup d utd

1. Heat oven to 375. Spray

12 regular-size muffin cups with

cooking spray. In 10-inch skillet,

cook beef and onion over medium-

high heat 5 to 7 minutes, stirring

frequently, until thoroughly cooked;

drain. Cool 5 minutes; stir inWorcestershire sauce, garlic salt

and cheese.

2. In medium bowl, stir baking

mixture ingredients with whisk or

fork until blended. Spoon 1 scant

Tbsp. baking mixture into each

muffin cup. Top with about cup

burger mixture. Spoon 1 Tbsp. bakingmixture onto burger mixture in each

muffin cup.

3. Bake about 30 minutes or until

toothpick inserted in center comes

out clean, and muffin tops are golden

brown. Cool 5 minutes. With thin

knife, loosen sides of muffins from

pan; remove from pan and place top

side up on cooling rack. Cool

10 minutes longer, and serve with

garnishes, if desired.




9/68

Spinach-StuffedChicken PocketsWth th cay fll ad dlhtful

cpy cut, th lat t a

ay ouh fo wkht, yt pcal

ouh fo copay, too.

TasTe of Home TesT KiTcHen

sTarT To finisH: 30 min.

maKes: 4 servings

4 up h bby ph

2 tp. plu / up lv l, dvdd1 gl lv, d

/ up gl-hb pdblh

/3 up plu / up d bdub, dvdd

/ tp. lt, dvdd

4 bl kl hk bthlv (5 z. h)

1 gg, lghtly bt

/ tp. ppp

1. In a large skillet, saute spinach in

2 tsp. oil until spinach is wilted. Add

garlic; cook 1 minute longer. Remove

from the heat. Stir in the spreadable

cheese, cup bread crumbs and

tsp. salt. Cut a pocket in the

thickest part of each chicken breast;

fill with spinach mixture. Secure

with toothpicks.

2. Place egg in a shallow bowl. In

another shallow bowl, combine the

pepper and remaining bread crumbs

and salt. Dip chicken in egg, then coat

with bread crumb mixture.

3. In a large skillet over medium heat,

cook chicken in remaining oil for

6-8 minutes on each side or until a

thermometer reads 170. Discard

toothpicks before serving.

fall 2013 tasteofhome.com/cooking-school 9




10/68

SERVED WITH PRIDE SINCE 1945.

DEMORECIPES


Chiliville Chili

1 lb. Jonsonville Ialian Ground

Mild, Swee or ho Ialian

Sausage1 lb. ground beef

1 medium onion, copped

3 celery ribs, copped

3 garlic cloves, minced

3 cans (14.5-oz. eac) diced

omaoes wi green peppers

and onions

cans (16-oz. eac) kidney beans,

rinsed and drained

1 can (14.5-oz.) beef bro

1 can (6-oz.) omao pase

tbsp. brown sugar

tbsp. cili powder

1 tbsp. Worcesersire sauce

sp. ground cumin/2 sp. crused red pepper flakes

Sredded ceddar ceese,

opional

1. In a large saucepan, cook sausage

and ground beef over medium heatuntil meat is no longer pink; drain.

Add the onion, celery and garlic. Cook

and stir for 5 minutes or until tender.

2. Stir in the tomatoes, beans, broth,

tomato paste, brown sugar, chili

powder, Worcestershire sauce,

cumin and red pepper flakes.

Bring to a boil.

3. Reduce heat; cover and simmer

for 20 minutes. Sprinkle with cheese

if you like, and serve immediately.




11/68

Appetizer WreathI ha t f fu with thi fti

wath. I ft pa a bw f tuffd

i i th t.ShIRlEy PRIvRatSky Dickinson, nD

PREP: 20 mIn. BakE: 15 mIn. + coolIng

MakES: 16 servIngs

2 ubes (8 oz. ec) refrigered

crescen ros

1 pg. (8 oz.) crem ceese,

sofened

/ cup sour crem1 sp. di weed

/ sp. gric powder

1/ cups copped fres broccoifores

1 cup fine copped ceer

/ cup fine copped sweered pepper

Ceer ees

1. Remove crescent dough from

packaging (do not unroll). Cut each

tube into eight slices. Arrange in an

11-in. circle on an ungreased

14-in. pizza pan.

2.Bake at 375 for 15-20 minutes oruntil golden brown. Cool for

5 minutes before carefully removing

to a serving platter; cool completely.

3. In a small bowl, beat the cream

cheese, sour cream, dill and garlic

powder until smooth. Spread over

wreath; top with broccoli, celery and

red pepper. Form a bow garnish with

celery leaves.





12/68

Heavenly Family Casserolei had th cp o lo, i dot

mmb who a t to m! it ha

b popula wth my famly, ad i ha

had t wth fd may tm o

th lat 30 ya. it a at addto to

ay ad y potluck t.

Mary r. tecumseh, OK

custOmer Of Physicians mutual

MaKeS: 8-10 servings

1 8-oz. pkg. linguin o gg

noodls

2 lbs. gound bf

3 8-oz. cns tomto suc

1 clov glic, mincd

1 tsp. ch slt nd ppp

cup choppd onion

1 8-oz. pkg. cm chs, softnd

2 cups sou cm

cup shddd Pmsn chs

1 cup gtd chdd chs

1. Preheat oven to 350. Cook

noodles according to packagedirections and drain. In a large

skillet, cook beef over medium heat

until meat is no longer pink; drain.

Stir in tomato sauce, garlic, salt and

pepper; simmer on low for

20 minutes.

2. In a large bowl combine chopped

onions with cream cheese, sour

cream and Parmesan; set aside.

3. Spray a 3-quart baking dish with

non-stick cooking spray. Place of

cooked noodles into the baking dish;

spoon of the onion mixture over

the noodles, then cover with

of the meat mixture. Repeat layers2 more times.Top with grated

cheddar cheese. Cover and bake at

350 for 20 minutes. Uncover; bake

10-15 minutes longer or until cheese

is melted.

DeMoreCIPeS



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13/68

Caramel Apple StrataT k t utu bkft obu t tt put uxpt

twt o tt.

Kelly Boe Whiteland, in

PreP: 20 min. + chilling

BaKe: 50 min. + sTanding

MaKeS: 12 servings

2 cups pckd bwn sug

/ cup butt, cubd /4 cup cn sup

3 g pps, pd nd chppd2 Tbsp. mn juic

1 Tbsp. sug

1 tsp. pp pi spic

1 f(1 b.) d-d cinnmn

bd

/ cup chppd pcns10 ggs

1 cup 2% mik

1 tsp. st

1 tsp. vni xtct

1.In a small saucepan, combine the

brown sugar, butter and corn syrup.

Bring to a boil over medium heat,

stirring constantly. Cook and stirfor 2 minutes or until thickened.

Set aside.

2. In a small bowl, combine the

apples, lemon juice, sugar and pie

spice. Arrange half of the bread slices

in a greased 13-in. x 9-in. baking dish.

Spoon apples over bread; drizzle

with half of the caramel sauce.

Sprinkle with pecans; top with

remaining bread.

3. In a large bowl, combine the eggs,

milk, salt and vanilla. Pour over top.

Cover and refrigerate overnight.Cover and refrigerate remaining

caramel sauce.

4. Remove strata from the

refrigerator 30 minutes before

baking. Bake, uncovered, at 350

for 50-55 minutes or until a knife

inserted near the center comes out

clean. Let stand for 10 minutes

before cutting.

5. In a small microwave-safe dish,

microwave reserved sauce,

uncovered, for 1-2 minutes or untilheated through. Drizzle over strata.





14/68

Eggs Benedict

PreP tiMe: 10 Min. cook: 15 Min.

MakeS: 4 servinGs

2 egglnds Bs gg yls

1/ sp. lmn ju

1 tbsp. w1 pnh ppp

/ sp Wssh su

/ up bu, mld

1 pnh sl

4 sls uy bn

2 whl wh englsh muffns

1 sp. wh vng

4 egglnds Bs eggs

To PrePare The

hoLLaNDaISe SaUCe:

1. Fill the bottom of a double boiler

halfway with water. Make sure water doesnot touch the top pan. Bring water to a

slow simmer. If you do not have a double

boiler, you can easily create one using a

small saucepan and a medium-size heavy

glass bowl. Be sure water in the pan does

not touch the bottom of the glass bowl.

2. In the top of the double boiler, whisk

together egg yolks, lemon juice, water,

pepper and Worcestershire sauce.

3. Add melted butter to yolk mixture,

whisking constantly, until all butter is

incorporated. Whisk in salt and set aside.If mixture gets too thick, add small

amounts of water to thin out.

4. Cover with lid to keep warm and

set aside.

5. Brown bacon in a medium-size skillet

over medium heat. When done, drain on

paper towels and keep warm.

6. Toast English muffins in toaster or

toaster oven.

To PrePare The PoaCheD eGGS:

7. Fill a large saucepan with 3 inches of

water. Bring water to a gentle simmer and

add vinegar.8. Gently crack eggs into simmering

water. For best results, crack eggs into a

small glass bowl and gently pour or slide

eggs out of bowl into simmering water.

Repeat for all eggs.

9. Allow eggs to cook for 2-3 minutes.

Yolks should still be slightly soft in the

center and whites should be fully set.

Remove eggs from water with a slotted

spoon and set on a warm plate.

10. To assemble, top each muffin with

1 slice of bacon followed by 1 poached egg.Drizzle with hollandaise sauce and

serve immediately.

DeMoreciPeS





15/68

German Chocolate CakeMay fok ou aa of Oho a of

Gma dt, o th p

pay appopat fo ou go.

Th ak my hubad faot!

Joyce Platfoot Wapakoneta, oH

PreP: 30 Min. Bake: 30 Min. + cOOlinG

MakeS: 12 servinGs

4 z. Gmn sw h,

hppd

/ up w

1 up bu, snd

2 ups sug

4 ggs, spd

1 sp. vni x

2/ ups u

1 sp. bing sd

/ sp. s

1 up bumi

FROSTING

1/ ups sug

1/ ups vpd mi

3/ up bu

5 gg s, bn

2 ups d nu

1/ ups hppd pns

1/ sp. vni x

ICING

1 sp. shning

2 z. smisw h

1. Line three greased 9-in. roundbaking pans with waxed paper.

Grease waxed paper and set aside.

In small saucepan, melt chocolate

with water over low heat; cool.

2. Preheat oven to 350. In a large

bowl, cream butter and sugar until

light and fluffy. Beat in egg yolks, one

at a time, beating well after each

addition. Blend in melted chocolate

and vanilla. Combine flour, baking

soda and salt; add to the creamed

mixture alternately with buttermilk,beating well after each addition.

3. In a small bowl and with clean

beaters, beat the egg whites until stiff

peaks form. Fold a fourth of the egg

whites into creamed mixt ure; fold in

remaining whites.

4. Pour batter into prepared pans.

Bake 24-28 minutes or until a


out clean. Cool 10 minutes before

removing from pans to wire racks tocool completely.

5. For frosting, in a small saucepan,

heat sugar, milk, butter and egg yolks

over medium-low heat until mixture

is thickened and golden brown,

stirring constantly. Remove from

heat. Stir in coconut, pecans and

vanilla extract. Cool until thick

enough to spread. Spread a third of

the frosting over each cake layer and

stack the layers.

6.In a microwave, melt chocolate

and shortening; stir until smooth;

drizzle over cake.





16/68

Onion Yorkshire PuddingsA co btw tadtoal Yokh

pudd ad popo, th ay cp

mak a at complmt to pm

b. W alo lk t wth bf tw adtak. Mak mo tha you thk youll

d, bcau yo lo thm.

Emily ChanEy Blue Hill, Me

PrEP: 20 Min. BakE: 30 Min.

makES: 8 servings

6-8 Doot Suteed Gzed Oo

cubes

1 Doot Cused Gc cubes

1 Doot Copped Bs cube

1 tsp. st, dvded

/4 tsp. peppe2 Tbsp. butte

3/4 cup pus 2 Tbsp. -pupose fou

2 eggs

3/4 cup wte

3/4 cup 2%

1. In a large skillet, combine the

Dorot Sauteed Glazed Onion cubes,

Dorot Crushed Garlic cube, Dorot

chopped Basil cube, tsp. salt and

pepper in butter until tender. Divide

among eight 6-oz. ramekins or

custard cups. Place on a baking sheet.

2. In a large bowl, combine flour

and remaining salt. Whisk the eggs,

water and milk; whisk into flour

mixture just until blended. Pour

cup into each ramekin.

3. Bake at 400 for 30-35 minutes

or until puffed and golden brown.

Serve immediately.

DEmOrECiPES





17/68

Pumpkin Pie CupcakesMy famy aways asks fr ths

upaks fa starts. W just v

th favrs f am a vs.

mEliSSa STOry Trego, Wi

PrEP: 30 Min. BakE: 15 Min. + cooling

makES: 2 dozen

1/4 cups fesh o cnned pupn

/4 cup sug

/4 cup pced bown sug

/ cup unsweetened ppesuce

/3 cup cno o

2 eggs

2 egg whtes

2/3 cups -pupose fou

2 tsp. bng powde2 tsp. gound cnnon

1 tsp. bng sod

1 tsp. st

/4 tsp. gound nuteg

/4 tsp. gound coves

CINNAMON-CLOVE BUTTERCREAM

/4 cup butte, softened

/4 cup shotenng

1/4 cups confectones sug

/4 tsp. gound cnnon

/8 tsp. gound coves

/

cup fne chopped wnuts

1. In a large bowl, beat the pumpkin,

sugars, applesauce, oil, eggs and egg

whites until well-blended. Combine

the flour, baking powder, cinnamon,

baking soda, salt, nutmeg and cloves;

gradually beat into pumpkin mixture

until blended.

2. Fill foil-lined muffin cups

two-thirds full. Bake at 350 for

15-20 minutes or until a toothpick

inserted near the center comes out

clean. Cool for 10 minutes beforeremoving from pans to wire racks

to cool completely.

3. In a small bowl, beat butter and

shortening until fluffy. Add the

confectioners sugar, cinnamon

and cloves; beat until smooth.

Spread over cupcakes; sprinkle

with walnuts.





18/68




19/68


page 8

page 10

page 12

page 14

page 16

page 9

page 11

page 13

page 15

page 17

As you enjoy the show, feel free to use this space to take additional notes.

Notes


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20/68




21/68

minneapolis, minnesotawww.Bisquick.com

B chddrch Fgrpage 24


monkey bread pAGE 23 SauSage CheeSe

ballS pAGE 25

ORE FAMILY PLEASING RECIPES AWAIT:


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22/68

WHATS ONYOUR WEEKLYDINNER MENU?Show o your menuby sharing yourrecipes and story

atTasteofHome.com/submit.

Sendyour

recipes!


bISqUIcK

Streusel Cofee CakePREP: 10 min. TOTAL:35 min.

MAKES: 10 ServingS

Cinnamon StreuSel

/3 up Original bisquik mix/3 up paked rown sugar/2 tsp. ground innamon Tsp. firm utter or margarine

Coffee Cake

ups Original bisquik mix/3 up milk or water

Tsp. sugar1 egg

1. Preheat oven to 375. Grease

9-inch round pan. In small bowl,

stir streusel ingredients until

crumbly; set aside.

2. In medium bowl, mix cofee cake

ingredients until blended. Spread in

pan. Sprinkle with streusel. Bake 18

to 22 minutes or until golden brown.

Impossily Easybreakfast bake

Impossibly EasyBreakast Bake

PREP: 20 min. TOTAL: 1 hOUr 10 min.

MAKES: ServingS 12

pkgs. (1 oz. eah) ulk pork

sausage

1 medium ell pepper, hopped

(1 up)1 medium onion, hopped (/2up) ups frozen hash rown potatoes

ups shredded heddar heese( oz.), divided

1 up Original bisquik mix

ups milk/4 tsp. pepper eggs

1. Preheat oven to 400. Grease

13-in. x 9-in. x 2-in baking dish.

Cook sausage, bell pepper and

onion in 10-inch skillet overmedium heat, stirring occasionally,

until sausage is no longer pink;

drain. Stir together sausage

mixture, potatoes and 1 cups o

the cheese in baking dish.

2. Stir Bisquick mix, milk, pepper

and eggs until blended. Pour into

baking dish. Bake uncovered

40 to 45 minutes or until knie

inserted in center comes out clean.

Sprinkle with remaining cheese.

Bake 1 to 2 minutes longer orjust until cheese is melted. Cool

5 minutes.

Cheese-Garlic Biscuits

PREP: 5 min. TOTAL:15 min.

MAKES: 9 ServingS

ups Original bisquik mix/3 up milk/2 up shredded heddar heese

( oz.)

Tsp. utter or margarine/8 tsp. garli powder

1. Preheat oven to 450. Stir

Bisquick mix, milk and cheese

until sot dough orms. Drop dough

by 9 spoonuls onto ungreased

cookie sheet.

2. Bake 8-10 minutes or until golden

brown. Stir together butter and garlic

powder; brush over warm biscuits.

Streuselcoffee cake


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23/68

Dot tk t fu asto stop . Ty

substtut you faot

pss fo t azlut spadad s up Bsquck pacakstat a out of ts wold!

toptip


Chocolate-StufedPancakes

PREP:10 min. TOTAL:30 min.

MAKES: 12 ServingS

ups Original bisquik mix

1 Tsp. sugar

tsp. aking powder

1 up milk

1 Tsp. vanilla eggs

Hazelnut spread with ooa

1. Heat griddle or skillet over

medium-high heat; spray with

cooking spray. In medium bowl,

stir together all ingredients except

hazelnut spread until blended.

2. For each pancake, pour scant

cup batter onto hot griddle. Add

teaspoon hazelnut spread to center

of batter; cover with a small amount

of batter. Cook until edge is dry andbubbles form on top of pancake. Turn;

cook until golden brown. Serve with

butter and warm maple syrup.

Monkey Bread

PREP: 20 min. TOTAL:1 hOUr 5 min.

MAKES: 12 ServingS

3 ups Original bisquik mix

Tsp. granulated sugar/4 up utter (do not use

margarine), melted/4 up milk1 tsp. vanilla

3 eggs/4 up granulated sugar/2 tsp. ground innamon1 up utter (do not use

margarine)/4 up paked rown sugar

1. Preheat oven to 350. Spray

12-cup fluted tube cake pan with

cooking spray. In large bowl, stir

Bisquick mix, 2 tablespoons sugar,

cup butter, milk, vanilla and eggs

until soft dough forms. Divide dough

into 24 pieces. With greased hands,

roll dough into balls.

2. In small bowl, mix cup

granulated sugar and cinnamon. Roll

each dough ball in sugar mixture;

place balls randomly in pan. Sprinklewith any remaining sugar mixture.

Monkey bread

choolate-Stuffed Panakes

3. In 2-quart saucepan, melt 1 cup

butter. Stir in brown sugar; heat to

boiling over medium heat, stirring

constantly. Boil 2 minutes; remove

from heat. Pour caramel mixture

over dough balls in pan.

4. Bake 22 to 28 minutes or until

lightly browned on top. Cool 3 to

5 minutes. Place heatproof serving

plate upside down over pan; turn

plate and pan over. Remove pan;cool 10 minutes. Serve warm.




24/68


Bacon-CheddarChicken Fingers

PreP: 20 min. ToTal:35 min.

Makes: 4 servings

/3 up oigin Biqui mix /2 up finy hddd hdd

h

/4 up d bn bit pi/2 tp. t gi t

/2 tp. ppi bn in hin bt

hv, ut wi int /2-inhtip

1 gg, ighty btn

Tbp. butt mgin,

mtd

Sriracha Dipping Sauce

1 Tbp. ih u buff

wing u

/2 up mynni

Bacon ranch Dipping Sauce

/2 up nh ding tbpn d bn bit

pi

Bisquick

Easy Chicken PotpiePreP: 10 min. ToTal:30 min.

Makes: 3 servings

/2 up nnd ndnd dud-ft dud-dium m f

hin up/2 up ft-f (im) mi, dividd1 up Gn Gint Vy Fh

stm fzn mixd

vgtb/2 up ubd d hin bt

/2 up Biqui Ht smt mix Tbp. ft-f gg pdut

1 gg whit

1. Preheat oven to 400. In

ungreased 1-quart casserole dish,

stir together soup and cup milk;

stir in vegetables and chicken.

Microwave uncovered on high 3

minutes; stir.

2. In small bowl, stir remaining

ingredients until blended. Pour over

chicken mixture. Bake uncoveredabout 20 minutes or until crust is

golden brown.

1.Preheat oven to 450. Linecookie sheet with foil; spray with

cooking spray.

2. Mix Bisquick, cheese, bacon, salt

and paprika in 1-gallon resealable

plastic food-storage bag. Dip half the

chicken strips into egg; place in bag

of Bisquick mixt ure. Seal bag; shake

to coat. Place chicken on cookie

sheet. Repeat with remaining

chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning

after 6 minutes with pancake turner,

until no longer pink in center.4. Meanwhile, in separate small

bowls, mix Sriracha Dipping Sauce

and Bacon Ranch Dipping Sauce

until each is well-blended. Serve

chicken fingers with dipping sauces.

ey chin PtpiW o r l d M a g s . n e t W o r l d M a g s . n e t



25/68


Impossibly EasyMini Pumpkin Pies

PreP: 10 min. ToTal:50 min.

Makes: 12 mini

1 up nnd pumpin (nt

pumpin pi mix)/2 up oigin Biqui mix/2 up ug/4 up vptd mi

1/2 tp. pumpin pi pi1 tp. vni

gg

1 up fzn whippd tpping,

thwd, ptin

1. Heat oven to 375. Spray12 regular-size mufn cups with

cooking spray. In medium bowl,

stir all ingredients except whipped

topping until blended. Pour cup

o mixture into each mufn cup.

2. Bake about 30 minutes or until

mufn tops are golden brown and

edges are starting to pull away rom

sides o pan. Cool 10 minutes. With

thin kn ie, loosen sides o pies rom

pan; remove rom pan and place top

sides up on cooling rack. Cool 10minutes longer, and serve with a

generous tablespoonul whipped

topping i desired.

Classic BisquickPeach Cobbler

PreP: 10 min. ToTal:1 hour 10 min.

Makes: 6 servings

1 up oigin Biqui mix

1 up mi/2 tp. gund nutmg/2 up butt mgin, mtd

1 up ug1 n (9 z.) id ph, dind

1. Preheat oven to 375. Stir together

Bisquick mix, milk and nutmeg in

ungreased square baking dish, 8-in.

x 8-in. x 2-in.

2. Stir in butter until blended. Stir

together sugar and peaches; spoon

over batter. Bake 50 to 60 minutes

or until golden.

ci BiquiPh cbb

Sausage Cheese Balls

PreP:20 min. ToTal: 45 min.

3 up oigin Biqui mix

1 b. bu p ug

up hddd hdd h(16 z.)

/2 up gtd Pmn h/2 up mi/2 tp. did my v,

uhd

1/2 tp. hppd fh py /2tp. py fl

Bbu u hii u,ptin

1. Preheat oven to 350. Lightly

grease bottom and sides o 15-in.

x 10-in. x 1-in jelly roll pan. In large

bowl, stir together all ingredients

except barbecue sauce, using hands

or spoon. Shape mixture into 1-inch

balls. Place in pan.

2. Bake 20 to 25 minutes or until

brown. Remove immediately rom

pan. Serve warm with sauce ordipping, i desired.

sug ch B




26/68




27/68

Sheboygan fallS, WiSconSin

WWW.johnSonville.com

js itmts

page 30

SERVED WITH PRIDE SINCE 1945.

italian sausage

lasagnapAGE 28

corn &potato

chowder with hot

italian sausage pAGE 30

ot NEW DISHES YoUR WHoLE famILY WILL aDoRE:



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28/68


jo

hnsonville

itn sug lgn

Braised ItalianSausage Stew

Makes: 6 servings

2 Tbp. xtr-vrgn ov o

2 mdum onon, cory

choppd

1 pg. johnonv Md itnsug n

4 mdum crrot, cut nto

1-n. chun

4 m prnp, cut nto 1-n.

chun

8 oz. bby b or wht button

muhroom, hvd

2 t cry, cut nto 1-n. chun

3 cup choppd sw chrd, tm

rmovd, roughy choppd

cup bry, uncood

1 cn (28 oz.) itn pumtomto (n uc)

1 cn (14.5 oz.) chcn toc

1 cup dry wht wn

1 tp. itn onng

tp. t

tp. ground bc pppr

1. Heat oil in a large Dutch oven

over medium heat. Add onion;

cook 3 minutes or until slightly soft.

Add sausage links to pan; cook

12-14 minutes or until sausage is

browned and almost cooked through.Remove sausage links to cutting

board and allow them to cool before

coin slicing.

2. Stir in carrots, parsnips,

mushrooms, celery and Swiss chard

into the Dutch oven. Add the barley,

tomatoes, stock, wine, Italian

seasoning, sa lt and pepper. Add

sliced sausage to the pot. Stir to

combine all the ingredients.

3. Bring to a boil, cover, reduce heat

and continue to simmer for up to1 hour or until the barley is cooked.

Serve with crusty Italian bread.

Italian Sausage Lasagna

Makes: 6-8 servings

12 gn nood, uncood

2 Tbp. ov o, dvd1 pg. (16 oz.)johnonv itn

Ground sug

1 mdum onon

2 cov grc, choppd

1 r (24 oz.) Cco Four Ch

Pt suc

4 cup rcott ch

1 rg gg

cup grtd Prmn ch,

dvd

2 cup frh pnch, ghty

pcd nd choppd

2 cup hrddd mozzrch

1 tp. drd orgno

1. Bring a large pot of salted water to

a boil. Cook pasta until al dente.

Drain, lightly oil and set aside.

2. In a medium saucepan, saute the

sausage, crumbling with a wooden

spoon, until no longer pink. Add

onion and garlic and continue

sauteing for another 4 minutes until

the sausage is cooked through.

3. Add pasta sauce to the sausage

mixture and set aside. In a medium

bowl, blend ricotta cheese, egg,

cup of the Parmesan cheese and

the chopped spinach; set aside.

4. Coat a 9-in. x 13-in. baking dish

with olive oil, and spread 1 cup of the

sauce mixture on the bottom. Top

with 3 lasagna noodles. Spread of

the ricotta cheese mixture on the

noodles and layer on 1 cup of the sauce

mixture. Sprinkle cup mozzarella

cheese over this. Repeat this processthree more times starting with the

noodles and finish with the remaining

cup of Parmesan cheese. Sprinkle

with oregano.

5. Preheat oven to 350 and bake for

45 minutes until hot and bubbly.

Let stand 10 minutes before cutting.

Brd itn sug stw




29/68


Morning Terrace Pizza

Makes: 4 servings

1 (10-1-n.) bgutt

1 pg. johnonv Md itn

sug ln

Rom tomto, dcd

1/2 cup fontn, mozzr orMontry jc ch, hrddd

Drd rd pppr fl, to tt

gg

Pppr, to tt

/3 cup hrddd Prmn ch Tbp. frh chv, choppd

1. Position oven rack in center ofoven and preheat oven to 400.

2. Cut baguette in half and then

slice it open to create four equal

open-face pieces. Remove the

doughy center, leaving a half inch

border close to the edge.

3. In a large skillet, saute sausage

until no longer pink. Remove from

heat, thinly slice and set aside.

4. Top the baguettes evenly with of the shredded fontina cheese.

Shake on red pepper flakes to taste.Place sausage pieces evenly on top

around the edges. Add the rest of the

Fontina and the diced tomatoes.

Bake for 5-8 minutes and remove

from oven.5. Using the back of a spoon,

lightly make four indentations in

the center of the baguettes, not too

close to the crust, pushing some of

the ingredients to the sides.

Carefully crack an egg into each

depression. Grind pepper on each

egg, and top with Parmesan cheese.

6. Return to the oven for 5-7 minutes,

until the egg whites are set, but the

yolk is still soft. Remove, sprinkle

with fresh chives, cut and serve.

ey sug Pzz

MornngTrrc Pzz

Easy Sausage Pizza

1 pg. johnonv Md itn

sug ln or johnonv

Ground sug

1 1-n. pr-bd pcgd

pzz crut

1 cup pzz uc1/4 cup hrddd mozzr

ch, dvdd

/2 cup grn pppr, choppd

1. Remove sausage from casing and

pinch into dime-sized pieces. Spread

sauce over crust; sprinkle with 1 cup

cheese. Add Italian Sausage pieces

and green pepper. Top with the

remaining cheese.

2. Bake according to crust package

directions or until sausage is nolonger pink (160) and cheese

is melted.




30/68


jo

hnsonville

Corn&Potato Chowderwith Hot Italian Sausage

Makes: 8 servings

1 pg. (19 z.) jnnv

ht itn sug ln Tbp. buttr

2 cup cppd nn

5 Tbp. unbcd flur

6 cup ccn tc

2 rg ptt, pd nd cut

nt -nc dc

1 cup f-nd-f(r gt

crm)

cup crn rn, fr r frzn

tp. ppr

1 tp. fr tym, cppd,

(r tp. drd)st t tt

boil. Reduce heat to medium-low,

add potatoes, and stir to combine.

Continue cooking over medium heat

until the potatoes a re tender, about

10-15 minutes more. Add the

half-and-half, corn, paprika, thyme

and salt. Cook for another 5-7minutes, stirring occasionally and

being careful not to allow it to boil.

3. Meanwhile, transfer the cooled

sausages to a cutting board and slice

in half lengthwise and then into

-inch half-moon slices. Add the

sausages, bell pepper and green

onions to the soup pot; simmer

gently for an additional 5-10

minutes. Serve immediately or

reheat when ready to serve with a

sprinkling of fresh Italian parsley(can be made a day ahead, store

in refrigerator).

1 rg rd b pppr, cut nt

-nc dc

grn nn, cut nt -nc

c

1 Tbp. cppd itn pry

1. Spray a skillet with cooking spray.Add sausage. Cook over medium-

high heat until browned, about

5 minutes, turning links often.

Reduce heat to medium-low.

Carefully add cup water to skillet.

Cover and simmer for 12 minutes or

until cooked through. Remove from

heat and allow the sausages to cool.

2. In a large soup pot, melt the butter

and add onions. Cook until softened,

about 10 minutes. Add the flour to the

onions, stirring together, and cookanother 3 minutes. Add the stock,

stir frequently and bring to a gentle

Crn&Ptt Cwdrwt ht itn sug

JohnsonvilleItalian Meatballs

PReP: 25 min. Cook: 20 min.

Makes: 6 servings

1 pg. jnnv Md itn

sug ln r jnnv

Grund sug

1 gg, gty btn

/3 cup dry brd crumb /4 cup grtd Prmn c /4 cup m /4 cup finy cppd nn


bowl, combine the egg, bread

crumbs, Parmesan cheese, milk and

onion. Remove sausage from casings.

Add sausage to the bread crumb

mixture and mix well. Shape into20 meatballs.

2. Arrange meatballs on a shallow

baking pan. Ba ke for 20 minutes or

until meatballs are cooked through

(160). Serve with your favorite sauce

and spaghetti.

ro auaca ay. sply

lc th lk lthw,ak u ot to cut allth way thouh th aua.Pl th ca back opc ad dcad.

toptip




31/68


Italian Wedding Soup

Makes: 6-8 servings

Tiny MeaTballs

1 pg. jhnnv Md itn

sug ln, cng rmvd

r jhnnv

Grund sug1 gg, ghty btn

1 cup brd crumb (pn r

nd)

tp. fnn d, cruhd r

chppd

1 Tbp. frh itn pry,

mncd

/8 tp. cynn pppr (ptn)

soup

Tbp. xtr vrgn v

1 mdum nn, finy dcd

1 tp. drd r frh thym

1 tp. drd g v cv grc, finy mncd

1 mdum crrt, finy chppd

1 t cry, finy chppd

cup chcn tc

1 by f

z. rz pt, cng

ntructn n rcp

1 cup pnch, rughy chppd

/3 cup hrddd Prmn ch

1. Mix meatball ingredients

together and roll small meatballsthe size o a marble. (I orming the

meatball is difcult, cover and

rerigerate first.)

2. In a medium pan, cook orzo al

dente, according to package

directions, drain and set aside.

In a large pot, saut onion, thyme

and sage in olive oil. When the onion

starts to turn a golden color; add

garlic, carrot, celery and cook or

about 5 minutes stirring

occasionally. Set the vegetable

mixture aside on a plate.3. In the same pot add all the

meatballs and cook or 2-3 minutes

beore stirring (this will keep them

rom breaking). Gently toss with a

rubber spatula to brown on all sides.

Add reserved vegetables, chicken

stock, bay lea. Simmer gently, (do

not boil) until vegetables are tender

and meatballs are cooked through.

4. Add cooked orzo and spinach,

stir together. (Adding spinach right

beore serving will help it maintainits rich green color). Garnish bowls

with Parmesan cheese.

1. Preheat oven to 400. Remove

mushroom stems and discard; set

caps aside. Place mushroom caps on

oil-lined baking sheets; set aside.

2. Remove sausage casings. In a

skillet, cook and crumble sausage

over medium heat until no longer

pink; drain.

3. Remove rom heat. Stir in bread

crumbs and set aside.

4. In a bowl, combine the cream

cheese, parsley, lemon juice, and

garlic until smooth.

5. Combine cream cheese mixture

and sausage. Fill each cap with

sausage and cream cheese mixture.

Sprinkle with Parmesan cheese. Bake

or 14-16 minutes or until mushrooms

are tender and lightly browned.

itnWddng sup

Sausage StufedMushrooms

PReP: 40 min. Cook: 15 min.

Makes: 48 servings

rg frh muhrm

1 pg.(

19 z.)

jhnnv

itn Md sug ln r

jhnnv Grund sug

/2 cup dry brd crumb1 pg. ( z.) crm ch,

ftnd

Tbp. frh pry, finy

chppd

1 Tbp. mn uc

grc cv, mncd/4 cup grtd Prmn ch


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32/68




33/68

Od SonCcn Pop

page 36


Enchiladas pAGE 35 hot applE piE with

homEmadE crust

pAGE 37

SCOVER NEW C ANT-MISS DISHES YOUR FAMILY WILL LOVE:

Omaha, NebraSka

www.PhySiCiaNSmutual.COmW o r l d M a g s . n e t W o r l d M a g s . n e t

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34/68


physiciansmutual

Italian Stufed Zucchinimichelle i. Omaha, NE

PhysiciaNs mutual EmPlOyEE

prep:35 min. Bake: 30 min.

makes: 8 servings

u zu (bu

7 . )

1 tb. v

1 ,

1 g v,

1 (1/2 u) ,

/2 . ug /2 . /2 .

/2 u p r , v

/2 u f ,v

/4 u f b 1 b b

1/2 . f g /2. ga f b,

i suffZu

sy ip r

Sandys Italian Pot RoastT cp back t 1977, w

i lad abt t ad a t y w

twt. it f y fat -

ckd d ad w ayf y fd a t cp, t.

W all t taty lt! i w

y ck t cp, y wll fl t

a ad wat t a t, t.

sandra s. NOrth charlEstON, sc

custOmEr Of PhysiciaNs mutual

prep: 20 min. cook: 6 hours

makes: 8 servings

1 b bf u ( b.)

1/2 .

/4 . tb.

1 (8-z.) ,

u

1 u ,

1 g v,

/2 . i g /4 . y, u /4 u -u flu /2 u bf b

1. Sprinkle roast with salt and

pepper. (If necessary, cut roast inhalf to fit slow cooker.) In a large

skillet, heat oil over medium-high

heat. Brown beef on all sides.

Transfer to a 5- or 6-qt. slow cooker.

2. In a small bowl, combine

tomatoes, onion, garlic, Italian

seasoning and rosemary; pour over

beef. Cook, covered, on low 6-8 hours

or until meat is tender.

3. Remove roast; tent with foil.

Transfer cooking juices to a large

saucepan; skim fat. Bring juices to a

boil. In a small bowl, mix flour andbroth until smooth; stir into pan.

Return to a boil; cook and stir

1-2 minutes or until thickened.

Serve with roast.

1. Preheat oven to 375. Cut each

zucchini lengthwise in half. Scoop

out pulp, leaving a -in. shell; chop

pulp. Place four zucchini shells in an

8-in.-square baking dish. Microwave,

covered, on high 2-3 minutes or until

crisp-tender. Repeat with

remaining zucchini.

2. Meanwhile, in a large skillet, heat

oil over medium heat. Add onion;

cook and stir 3-4 minutes or until

tender. Add garlic; cook 1 minute

longer. Add zucchini pulp, tomatoes,

sugar, salt and pepper; cook and stir

6-8 minutes or until zucchini is

tender. Remove from heat; stir in cup each Parmesan and fontina

cheeses, basil and oregano. Spooninto zucchini shells.

3. Place in an ungreased 13-in. x

9-in. baking dish. Bake, covered,

22-27 minutes or until zucchini is

tender. Sprinkle with remaining

cheeses. Bake, uncovered, about

5 minutes longer or until cheese

is melted. If desired, sprinkle with

additional basil.

sld y wfid ylf wt

lft f sady itala Ptrat, pl t a lcf sp eay B Bad(pa 37) f a aty lct xt day.

toptip




35/68

35

Enchiladasmy faly really lkes enchladas. i had

soe leftover taco eat so i decded to

try these. They turned out great!

sheryl h. yOrkvillE, il

custOmEr Of PhysiciaNs mutual

1 b. gound bf

1 pkg. to onng mx

2 up oppd nnd tomto

1 pkg. flou tot

1 n jpno ppp, dd

cdd , to tt

1 n nd u

1. Brown ground beef in a large

skillet. Add taco seasoning and

tomatoes. Spoon beef mixture into atortilla, add a few diced jalapeno

peppers and some cheese, roll up and

place in glass 9-in. x 13-in baking

dish. Repeat until all shells are filled.

Cover with enchilada sauce and top

with cheese.

2. Bake at 375 for about 30 minutes

or until cheese is melted.

Golden ComfortFamily CasseroleThs quck and easy recpe serves a

faly of fourand ts colorful and

good for you. Kds and grown-ups alke

love ths dsh. i serve t wth applesauce.

Gail s. GOldEN vallEy, aZ

friENd Of PhysiciaNs mutual

5 b. gound on

1 up oppd onon

2 ov g, mnd

1 up d muoom

1 n ow-ft m of oup1 n ow-ft m of muoom

oup

1 pkg. Jpn-t fozn

vgtb

1 pkg. fozn wt potto

tt tot

Brown meat. Mix onion, garlic,

mushrooms, soups and vegetables.

Transfer mixture to a sprayed

casserole dish. Top with sweet potato

tots. Bake, uncovered for 1 hour at350 until vegetables are tender and

tots are crispy.

end

Godn comfotFm co




36/68


PhysiciansmuTual

Old SouthernChicken PotpieWh I mid my hubd i 1992,

I d h hi fi wif w

ck. I w ki huh my

cci fid m h wudww him. I fud hi i 1978

McCalls Magazinei did h jb.

I w hi fi dih.

nOrma s. bel air, MD

CuStOMer Of PhySiCiaNS Mutual

maKes: 8 to 10 servIngs

oz. chick tock

cup dicd cot

1 cup icd cy

cup coy choppd

wt oio1 otii chick

/3 cup flou1 tp. t

tp. ppp

/3 cup ik cup foz g p o

ixd vgtb

11 oz. pckg pi cut ix (o

pty fo two 9-i. pi cut)

tp. did thy v(o tp. fh ippd thy)

Tbp. butt o gi,td

1. Preheat oven to 400. Place stock,

carrots, celery and onions in large

saucepan or stockpot, simmer until

tender. Remove meat from chicken

and coarsely chop, set aside.

2. In a small bowl, combine flour,

salt and pepper. Stir in milk until

smooth. Stirring constantly, add

flour mixture to stock and bring to

a boil. Reduce heat and simmer until

sauce is thick. Add chicken andfrozen vegetables. Pour filling into

greased or sprayed baking dish.

3. Stir thyme into the dry pie crust

mix then prepare crust according to

package directions. On lightly floured

surface roll out pastry inch larger

than baking dish. Place pastry on top

of filled baking dish; turn edge under.

Crimp as desired. Make slits on top,

brush with melted butter. Bake 35

to 40 minutes or until crust is golden.

VitioIf using refrigerated piecrusts, stir thyme into the filling. Makein two 9-inch pie pans.

1 tp. t

/2 tp. ug /2 tp. cuhd thy /8 tp. ppp

1 b. cd w hip(

b. if i h)

hd-boid gg, qutd

1. In large skillet, saute onion,

green onion, garlic and celery in

butter until tender.

2. Add flour; cook and stir until

lightly browned.

3. Add water, tomato puree, bay

leaves, Worcestershire and Tabasco

sauces and seasonings. Simmer

uncovered, stirring occasionally,

for 25 minutes, or until sauce is

almost desired consistency.4. Add shrimp and continue

cooking for 15 minutes more.

5. Garnish with quartered eggs.

Serve with rice and garnish

with parsley.

Shrimp Etoufea luii i, I h d

hi dih fmiy d fid f m

h ixy y. I cic nw

o cip d c b md

h mid yu d yu upf. shimp euff i p i

my tx hm.

laVerne K. MiDlaND, tX

frieND Of PhySiCiaNS Mutual

maKes: 4-6 servIngs

1 diu oio, fiy choppd

g oio, fiy choppd

giccov, icd

/4 cup cy, fiy choppd /2 cup butt

Tbp. flou/2 cup wt1/4 cup toto pu by v

1 Tbp. Wocthi uc

dop Tbco uc

ship etouff




37/68


Hot Apple Pie withHomemade CrustI w i w m m

fi m mk i,

w i -b .

W I ki m w, I

m m. B

mim i

, b mm i, w bk i

i. M wm i,

b w w ik i w-i.

Karen r. Newberry, SC

PhySiCiaNS Mutual ageNt

PreP: 30 MIn. + chIllIng

baKe: 1 hour + coolIng

maKes: 8 servIngs (1 pIe),

plus pastry for a douBle-crust pIe

CRUST

5/3 up ll-pupo flou, dividd1 tp. kig powd, dividd

tp. lt, dividd

1 l. old ld, dividd

6 to 8 Tp. i wt, dividd

FILLING

to 5 lg tt ppl, pld

d lid (out /2poud)

/4 up ug plu 1 Tp. ug,dividd

Tp. ll-pupo flou

tp. goud io

Tp. utt1 Tp. % ilk

hot appl Pi withod cut

1. In a large bowl, whisk 2 cups

flour, teaspoon baking powder and

1 teaspoon salt; cut in pound lard

(about 1 cup) until crumbly.

Gradually add 3-4 tablespoons ice

water, tossing with a fork, until

dough holds together when pressed.

Divide dough in half. Shape each into

a disk; wrap in plastic wrap.Refrigerate 30 minutes or overnight.

Repeat with remaining crust

ingredients. Wrap disks separately in

plastic wrap; place in a resealable

plastic freezer bag and freeze for

later use.

2. Preheat oven to 425. For filling,

place apples in a large bowl. In a

small bowl, combine cup sugar,

flour and cinnamon; add to apples

and toss to coat.

3. On a lightly floured surface, roll

one portion of refrigerated dough to a-in.-thick circle; transfer to a 9-in.

pie plate. Trim pastry even with rim.

Add filling; dot with butter. Roll

remaining dough to a -in.-thick

circle. Place over filling. Trim, seal

and flute edge. Brush top with milk;

sprinkle with remaining sugar. Cut

slits in top. Place on foil-lined

baking sheet.

4. Bake 20 minutes on a lower oven

rack. Reduce heat to 375. Bake

40-45 minutes longer or until crustis golden brown and filling is bubbly.

Cool on a wire rack.

Super Easy Beer Breaddii wi i i

i ii.

amy J. OMaha, Ne

PhySiCiaNS Mutual eMPlOyee

PreP:5 MIn. baKe: 40 MIn.

maKes: 1 loaf (12 slIces)

up lf-iig flou

Tp. ug

/4 tp. lt1 ottl (1-oz.) o

olooli

Tp. utt, ltd


bowl, whisk flour, sugar and salt.Stir in beer and melted butter just

until moistened. Transfer to a

greased 8-in. x 4-in. loaf pan.

2. Bake 40-45 minutes or until a


out clean (top will be light-colored).

Cool in pan 10 minutes before

removing to a wire rack to cool.

nOTeAs a substitute for each cup ofself-rising flour, place 1 teaspoons

baking powder and teaspoon salt in

a measuring cup. Add all-purpose flourto measure 1 cup.

sup e b bd


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38/68




39/68

jeffersonville, pennsylvaniawww.egglandsbest.com

www.facebook.com/egglandsbesteggs

c d epage 41

pecan pie pAGE 41 Mini spinach quichespAGE 43

AKE wEEKnight MEnU PLAnning A BREEZE:



http://www.egglandsbest.com/http://www.facebook.com/egglandsbesteggshttp://tasteofhome.com/cooking-schoolhttp://worldmags.net/http://worldmags.net/http://tasteofhome.com/cooking-schoolhttp://www.facebook.com/egglandsbesteggshttp://www.egglandsbest.com/


40/68


eg

glandsbest

bf bui

French Toast Strata

makes: 12 ServingS

1 fnch gu lf, cu

in/2

inch cu8 egglnd b gg

1/2 cup lwf uil /4 cup pl yup

1 p. vnill xc

1 p. cinnn

/2 p. nug /4 cup wn ug

1. Preheat oven to 325. Coat a 13-in.

x 9-in. casserole dish with cooking

spray. Arrange baguette cubes and

spread along the bottom of the dish.

2. In a large bowl, combine eggs,

buttermilk, syrup, vanilla extract,

cinnamon and nutmeg. Mix well and

pour over bread.

3. Cover with plastic wrap and press

down lightly, so the bread absorbs

the egg mixture. Refrigerate at least

2 hours (or overnight).

4. Bake for 45 minutes, or until

eggs are set.

5. When removed from oven,

sprinkle with brown sugar and

let stand for 10-15 minutes

before serving.

Breakfast Burritos

PreP: 5 min. Cook: 15 min.

makes: 6 ServingS

6 whl wh ill

6 egglnd b gg (lg)

1 d ll ppp, dicd

/2 yllw nin, dicd1 ug lin

/2 p. l

/2

p. ppp1 cup lw-f chdd ch,

hddd

/4 cup u c, f-f /2 cup l

1. Preheat oven to 200. Arrange

tortillas on a baking sheet and warm

in oven until ready to serve.

2. In a large skillet sprayed with

nonstick olive oil spray, saute diced

onion and bell peppers until soft.

Remove from heat and set aside.

3. Remove casing from sausage andcrumble into the same skillet; cook

according to package instructions,

remove and set aside.

4. In a large bowl, scramble eggs

with salt and pepper; pour into

skillet and stir, cooking until eggs are

firmly set. Remove from heat when

cooked through.

5. To assemble burritos, spread a

thin layer of sour cream on each

tortilla and top with even amounts

of all remaining ingredients: eggs,peppers, onions, sausage, cheddar

cheese and salsa. Roll and serve.

Fncht s




41/68


Pecan Pie

PreP:15 min. Cook: 50 min.

makes: 12 ServingS

lg egglnd b gg

1 cup d cn yup

/3 cup ug

/3 cup ld u

1 p. vnill xc

p. l1 cup pcn, hlvd

1 9-inch pi hll

1. Preheat oven to 350. In medium

bowl, whisk together eggs, corn

syrup, sugar, butter, vanilla and salt

until well blended.

2. Evenly arrange pecan halves over

bottom o pie shell. Careu lly pour

egg mixture over pecans.

3. Bake in preheated oven until

filling is set and crust is brown, about45-50 minutes. Cool on wire rack.

Classic Deviled Eggs


1 egglnd b gg/3

cup lw-f ynni1 p. ud

/2 p. l

tp. ppi, pinl

1. Place eggs in a large stockpot or

pan with a tight-fitting lid; fill with

cold water, making sure the water

covers the eggs. Add 1 tablespoon o

vinegar to the water.

2. Turn stove on high heat, and

bring the water to a boil.

3. As soon as the water begins to boil,

cover pot and turn heat of. Allow eggsto sit in water or 12 minutes, with the

lid still on the pot.

4. Remove eggs rom pot using a

slotted spoon, and place on a paper

towel or clean kitchen towel.

5. When eggs are cool enough to

handle, peel and slice eggs in hal

lengthwise; remove yolks. Mash

yolks with a ork and add

mayonnaise, mustard and salt.

6. Put the yolk mixture into aplastic baggie and snip the end ofone corner. Pipe the mixture intoegg whites. Sprinkle with paprika,i desired. Cover and chill or atleast one hour.

Pumpkin Pancakes


makes: 16 ServingS

/4 cup ll-pup flu

/4 cup ligh wn ug,

pcd

tp. gnuld ug

p. ing pwd

1 p. ing d1 p. cinnn

1 p. pupin pi pic

/2 p. ging

/2 p. nug

/2 p. l

1/3 cup pu pupin

lg egglnd b gg

1/2 cup lw-f uil

tp. cnl il

p. vnill xc

bu, pl yup fh

whippd c, pinl

1. In a large bowl, mix dryingredients; set aside.2. In another large bowl, whiskpumpkin, eggs, buttermilk, canolaoil and vanilla extract; slowly adddry ingredients and beat well.3. Using a -cup dry measuringcup, or a large ladle, pour batteronto a nonstick skillet heated overmedium-high heat.4. Cook until bubbles begin to

orm and the edge o the pancakeare done, approximately 1 minute;flip and cook on the other side oranother minute. Repeat until allbatter is used.5. Top with butter and maplesyrup or with resh whippedcream i desired.

Pcn Pi

Pupin Pnc




42/68


eg

glandsbest

Pumpkin Bread

PreP: 15 min. Cook: 1 hour

makes: 24 servings

/2 cup ll-pup flu cup ug

p. ci1/2 p. ug

/2 p. gig p. ig d

1 p. ig pwd

1/2 p. l eggld b gg

/4 cup lwf uil /4 cup cl il

1 c (15-uc) pu pupi

/3 cup w1 p. vill xc

nu, whippd c pwdd ug, pil

Sweet Corn Quiche

PreP: 15 min. Cook: 40 min.

1 figd pi cu

5 eggld b gg (lg)

tp. u, ld

1 p. l /2 cup u c, f-f /4 cup i il /2 cup hddd chdd ch,

lw-f

1/2 cup c l (if fz,hwd)

1. Preheat oven to 400. Roll out pie

crust and place in 9-in. deep dish pie

or tart pan; prick bottoms and sides

with a ork. Prebake crust or

8-10 minutes.

2. In a medium bowl, mix eggs,melted butter, salt, sour cream, and

milk; whip until flufy. Stir in

shredded cheese and corn.

3. Pour into prepared pie shell;

reduce oven temperature to 350,

and bake or 35-40 minutes, or until

eggs are set.

1. Preheat oven to 350; spray two

9-in. x 5-in. loa pans w ith nonstick

cooking spray and set aside.

2. In a large bowl, sit together all o

the dry ingredients and set aside.

3. In another large bowl, using a

hand mixer or a stand mixer fitted

with the paddle attachment, mixeggs, buttermilk, oil, pumpkin, water

and vanilla extract together until

well blended.

4. Gradually add dry ingredients to

pumpkin mixture, blending well

ater each addition. I you are using

nuts, stir in ater all ingredients

are combined.

5. Pour evenly into loa pans and

bake 50-60 minutes, or until a

knie inserted in the middle comes

out clean.6. Top with whipped cream or

powdered sugar, i desired.

sw C Quich

Pupi bd




43/68


3. Place crust dough in each mufn

cup, pressing into the bottom and

sides o each mufn cup.

4. Cook turkey bacon in a medium

skillet over medium-high heat until

crisp; drain on a paper towel; crumble

bacon when completely cooled.

5. In the same skillet, saut spinach

and garlic until spinach is wilted,

approximately 5 minutes; drain and

set aside.

6. Using the same skillet, saut onion

until it begins to soten, approximately

3-5 minutes; drain and set aside.

7. Mix eggs, milk, cheese, bacon and

salt until well-combined; stir into

spinach and add onions; mix well.

8. Spoon egg and spinach mixture

into each mufn cup, filling about ull.

9. Bake or 20-25 minutes, or untilquiches are puy and golden brown.

Remove and cool on a wire rack

beore serving.

Mini Spinach Quiches


makes: 12 servings

fzn pi cu, hwd

lic uy cn

10 z. fh pinch1 glic clv, incd

/4 Vidli nin, chppd

egglnd b gg

/4 cup i il

/2 lw-f zzll ch,

p-i, hddd

/4 p. l

1. Preheat oven to 350; lightly spray

a 12-cup mufn tin with nonstick

spray and set aside.

2. Remove pie crusts rom tins and

roll out on a floured surace; use abiscuit cutter to make 1 to 2-inch

circles rom the crust dough.

Breakfast Casserole

PreP :1 hour Cook: 45 min.

makes: 16 servings

1 lg egglnd b gg

1 cup f-f hlf-nd-hlf

1 p. l1 p. ppp

8 lic d

cup fh y pinch

5 ug lin, cd &

culd

cup zzll ch, p

i

tp. fh ply

1. Spray a 13-in. x 9-in casserole dish

with nonstick cooking spray and

set aside.2. In a large bowl, beat eggs,

hal-and-hal, salt and pepper; set

aside. Tear bread into small pieces

and set aside in a medium bowl.

3. Spray a large skillet with non-

stick cooking spray; add spinach

and cook over medium heat until just

wilted, approximately 1-2 minutes;

remove rom heat when wilted and

mix spinach with sausage.

4. To prepare casserole, scatter

bread on the bottom o the casserole

dish, spoon sausage and spinachmixture over bread. Pour egg

mixture careully into dish, pressing

down on sausage and bread to soak

up egg mixture. Cover dish tightly

and rerigerate or an hour to

allow egg mixture to soak in.

5. When ready to bake, remove rom

rerigerator, sprinkle mozzarella

cheese and parsley evenly over the

top o the egg mixture. Preheat oven

to 350.

6.Bake or 35-45 minutes oruntil eggs are set. Allow to cool

or 5 minutes beore serving.

mini spinch Quich

bfCl

Aroundourkitchen,leftoverMiniSpinachQuichesareahitstraightoutofthefreezer

.

Cookingthemfor10-15

minutesat350meansyour

nextSundaybrunchisreadyinminutes!




44/68




45/68

CALABASAS, CALIFORNIA

www.mydOROt.COm

Herb-CruseRack of Lab

page 49


Roasted

CaulifloweR Mash

pAGE 46

GinGeR CuRRant

sCones pAGE 49

CORE BIG POINTS WITH THESE WINNING RECIPES:


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46/68


dorot

B CySpc dp

Baked Creamy Spinach DipMy y i di i littl lit

t ot io I d i

wll wit bl i.

Jenn tidwell FAIR OAKS, CA

PreP: 25 MIn. Bake: 30 MIn.

makeS: 1 servIngs (/4 cup each)

pg. (10 z. c) fzcpp spc,

1 tbsp. bu

d Cus Gc cubs

1 tbsp. -pups flu

1 c (1 z.) vp

/2 cup g Ps cs,v

/4 cup c cs /4 cup c cs /4 sp. gu ug /2 sp. s

/4 sp. pppBg cps

1. Preheat oven to 350. Place

spinach in a colander over a bowl;

squeeze dry, reserving 1 cup

spinach liquid.

2. In a large saucepan, heat butter

over medium heat. Add Dorot

Crushed Garlic cubes; cook 1 minute.

Stir in flour until blended; gradually

whisk in milk and reserved spinach

liquid. Bring to a boil, stirringconstantly; cook and stir 2-3 minutes

or until thickened. Stir in cup

Parmesan cheese, cream cheese,

ricotta cheese, seasonings and

spinach; cook and stir until blended.

3. Transfer to a 1-qt. baking dish.

Bake 25-30 minutes or until bubbly

and top is lightly browned. Remove

from oven; top with remaining

Parmesan cheese. Bake 4-5 minutes

longer or until cheese is melted.

Serve with bagel chips.

Roasted Cauliflower Mashh tmti yt low-b

ltti to tditiol olidy id

di. gt mit tik it

md otto!Jane mCGlothren DAphNE, Al


makeS: 10 servIngs

u s cufl,

b fls

/4 cup v 6 d Cus Gc cubs

sp. G ssg

1 cup ( z.) s sp

c cs

/3 cup su c /2 cup cub c bc /3 cup bu, cub

1. In a large bowl, combine the

cauliflower, oil, Dorot Crushed Garlic

cubes and Greek seasoning; mix

thoroughly. Transfer to a greased

15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 425 for

15-20 minutes or until tender,

stirring occasionally.

2.Transfer cauliflower to a largebowl. Mash cauliflower with cheese,

sour cream, bacon and butter.

Transfer to a greased 8-in- square

baking dish. Bake at 350 for 25-30

minutes or until heated through.

rsCufl

ms




47/68


Cooking with Dorots cubes is a true revolution theyre always available in your freezer,

you never have to peel / chop / or crush again, and they last forever... just pop a cube intoyour favorite dish and enjoy the compliments.

? Did you know? DOROT MAKES COOKING FUN, CONVENIENT AND EASY

Fish Taco Bitesejy th cmy l il t

ly th bit, but l th

Mxic ih.

Carmell ChildS FERRON, UT


makeS: 3 dozen

/2 cup ss v z. c cs, sf

tbsp. juc, v

6 d Cpp C cubs

1 sp.

ds s

1 fz b fis scs

1 tbsp. c ssg

36 cp scps1/2 cups cs x

/4 cup cub vc /4 cup cpp s

1. In a blender, combine the salsa,

cream cheese, 1 tablespoon lime

juice, Dorot Chopped Cilantro cubes,

honey and salt. Cover and process

until smooth; set aside.

2. Place fish sticks on a baking sheet.

Bake at 425 for 10 minutes. Sprinkle

with half of the taco seasoning. Turn

fish sticks over; sprinkle with

remaining taco seasoning. Bake

7-9 minutes longer or until crisp.

3. Meanwhile, place tortilla chips on

a serving platter. In a small bowl,

combine the coleslaw mix, avocado,

tomato, remaining lime juice and

cup salsa mixture. Spoon into chips.

4. Cut each fish stick into three

pieces. Place a fish stick piece ineach chip; top each with about

teaspoon salsa mixture.

Sesame Cilantro Chickenslihtly wt, up juicy il

with wful ai-ipi uc,

thi chick i fiitly liciuuh t ut. Wil ic

mk f y i.

Brittany Bowen FlAGSTAFF, AZ


makeS: 4 servIngs

bss sss cc bs

vs (6 z. c)

/2 cup tbsp. uc-su s suc

1 d Cus Gc cub1 d Cus Gg cub

3 d Cpp C cubs

1 tbsp. ss ss, s

1. Place chicken in an 11-in. x 7-in.

baking dish coated with cooking

spray. Combine the honey, soy sauce,

Dorot Crushed Garlic cube, Dorot

Crushed Ginger cube and Dorot

Chopped Cilantro cubes; mix

thoroughly and spoon cup honey

mixt ure over chicken. Set aside the

remaining mixture.2. Cover and bake at 375 for

20 minutes. Uncover; bake

5-10 minutes longer or until a

thermometer reads 170. Spoon

reserved mixture over chicken;

sprinkle with sesame seeds.

Ss CCc

Fs tcBs




48/68


dorot

Flash-frozen herbs are often healthier and have a better taste than fresh herbs because of the

unique process that locks in all the nutrients. Dorot grows all the garlic and herbs and flash-freezes them right at the fields.

? Did you know? DoRoT CUBeS ARe FReSHeR THAn FReSH GARLIC & HeRBS

Zucchini Egg BakeThis wodfuy oist buch dish

ca b ad a day ay ad stod i

th fiato to sa ti. loadd

with zucchii, hbs ad chs,it os w with coissats ad

fsh fuit.

kim hafner eAST WALpoLe, MA

PreP: 15 mIn. Bake:20 mIn.

makeS: 6 ServIngS

3 cups cpp p zucc

d Su Gz o

cubs

d Cus Gc cubs

/4 cup bu

ggs /2 cup g Ps cs

1 d Cpp Psy cubs

1 d Cpp Bs cub

1/2 sp. c s j

/2sp. j

/2 sp. s

/2 cup s my

Jc cs

1. In a large skillet, saute the

zucchini. Add in the Dorot Sauteed

Glazed Onion cubes and DorotCrushed Garlic cubes; mix

thoroughly and set aside. In a large

bowl, whisk the eggs, Parmesan

cheese, Dorot Chopped Parsley

cubes, Dorot Chopped Basil cube,

marjoram and salt; mix thoroughly.

Stir in zucchini mixture and

Monterey Jack cheese.

2. Pour into a greased 1-qt. baking

dish. Bake at 350 for 20-25 minutes

or until a knife inserted near the

center comes out clean. Let stand

for 5 minutes before serving.

Potato Basil ScrambleThis potato dish is so popua at ou

hous, w au o who ts th

ftos. W o this fo di

with fuit saad ad eish uffis.It aso aks a haty bakfast fo

th wkd.

terri ZoBel RALeIGH, nC

PrePtotal time: 30 mIn.

makeS: 4 ServIngS

cups cub ps

d Su Gz o cubs

/2 cpp g ppp

1 tbsp. vgb

cups gg subsu

6 d Cpp Bs cubs

/2 sp. s

/8 sp cy ppp

1. Place potatoes in a microwave-

safe bowl; add 1 in. of water.

Cover and microwave on high for

7 minutes; drain.

2. In a large nonstick skillet coated

with cooking spray, mix the Dorot

Sauteed Glazed Onion cubes, green

pepper and potatoes in oil until

tender. Add the egg substitute, Dorot

Chopped Basil cubes, salt and

pepper. Cook and stir over medium

heat until eggs are completely set.

note This recipe was tested in a1,100-watt microwave.

P BsScb




49/68

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taste of home cooking school - fall 2013

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