Tasteofhomecom

CUPCAKER WHO CARES

Meet 16-year-old Lily Bussel of Eugene, Oregon. She worked hard to turn a small treat into a big success for local charities.

tasteofhome.com/ cookswhocare

CREOLE BLACK BEANS &

SAUSAGE ;

CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

i 'TiS

MARDI GRAS FUN

Kick up your menu with bold Creole and Cajun flavors. Everything you need for a salute to Mardi Gras!

tasteofhome.com/ mardigras

SWEETS FOR YOUR SWEET

Tickle the fancy of your special someone with a romantic dinner or a luscious treat.

tasteofhome.com/ valentines

YOUR LUCKY DAY

Find St. Pat's recipes and ideas worth a pot of gold— and they won't cost a lot of green to prepare.

tasteofhome.com/stpats

6_tasteofhome.com feb/march 09

table talk

COOKING. CARING. SHARING.

If you look on the cover of this issue, you'll find three words right above the logo. "Cooking. Caring. Sharing." They are there because that's what you do.

Lots of people love to cook. That's obvious, given the plethora of food magazines, TV shows, cookbooks and Web sites currently at our disposal. But Taste of Home cooks are special: You cook to love. You cook because you care. And often, you use your passion for cooking not just to feed families and friends, but also to connect with others and give back to your communities. And you share those recipes and stories through the magazine and Web site pages of Taste of Home.

"Cooking, caring and sharing" might mean volunteering to make cupcakes or brownies for a PTA fund-raiser or church bake sale...organizing the potluck lunch at your workplace...or providing the homemade after-game snack for your son's basketball team. Maybe it's spending an afternoon introducing your granddaughters to the joys of cookie baking.

For Miranda Walters of Cedar Falls, Iowa, it was something more. Learning of children dying of malaria in Africa, this 12-year-old decided to use her cooking skills to help them directly; her story is featured in our "Cooks Who Care" column on page 67. With fellow cooks from her church, field editor Joan Hallford of North Richland Hills, Texas organized a Thanksgiving dinner for the homeless in her area last month. You can read about her experience on her blog at tasteofhome.com/joanhallford.

Though we feature cooks like Joan and Miranda in every issue of Taste ofHome, we know there are many more of you who have heartwarming examples of how your cooking helps you to help others. So please share with us at cookswhocare.com. Your story could be featured in "Cooks Who Care" here in the magazine or in the new "Cooks Who Care" edition of The Taste of Home Cookbook, which will be released this fall.

There is something about preparing and serving food that provides sustenance beyond the physical. It connects us to others in a very special way. And you all know that. It's our privi-

There is something about preparing and serving food that provides sustenance beyond the physical. It connects us to others in a very special way. And you all know that. It's our privi-

Catherine Cassidy Editor in Chief

Catherine Cassidy Editor in Chief

P.S. There's still time to enter your terrific recipe in America's Best-Loved Recipe Contest— our biggest ever, with a $25,000 Grand Prize! But hurry: The deadline for entries is March 1, 2009. Go to tasteofhome.com/bestloved for all the details.

QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail [email protected]

ENTER

OUR NEXT CONTEST!

CAKES & TORTES

Can your cake or torte make the cut? For our latest contest, we're calling for the creme de la creme—your very best recipes. Has anyone called your angel food cake heavenly? Or your devil's food sinfully delicious? Send them in, and you could win $500 for 1st place, $300 for 2nd and $150 for 3rd. Nine runners-up will receive the current Contest Winning Annual Recipes cookbook.

HERE'S WHAT WE'RE LOOKING FOR:

layer cakes, pound cakes, sheet cakes, Bundts and more, with or without your best frosting or sauce recipe jelly roll cakes with a variety of fruity fillings cakes made from scratch dressed-up mixes special occasion cakes rich, decadent tortes.

We want only cakes and tortes, so save your cupcake and cheesecake recipes for another time!

ENTRY DEADLINE IS

April 15, 2009

Winners will be announced in the Dec/Jan 2010 issue.

YOU COULD WIN $500!

Visit tasteofhome.com/ recipecontests today to enter!

Feb/March 09 tasteofhome.com_7

Taste of Home's enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, cooking tips, story ideas and more with our staff. Take a look at the complete list of field editors on page 71...maybe one of them lives in your neighborhood!

Rebecca Cook Jones /Henderson, Nevada

FAMILY STATS: Husband Bryce, attorney; four children, "lyce, 12; Mary Rachel, 9; and twins Cameron and Harrison, 4. Rebecca is a stay-at-home mom and freelance writer.

"Growing up, I didn't do any cooking at all, so imagine my rude awakening when I went away to college! After a few not-so-pleasing concoctions, I started to get a little more comfortable in the kitchen.

'As a wife and mother, I love planning special meals and parties and creating recipes that use unusual combinations of ingredients. I also enjoy serving as president of our church's young women's group and singing in the choir."

Lori Daniels; beverly, west Virginia

FAMILY STATS: Husband Steve; two daughters, Hannah, 10, and Heidi, 7. Steve runs their 42-acre cattle farm. Lori, who's a certified herbalist, is a real estate agent.

"My first experience with cooking was in 4-H when I was 10 years old. My cookies won a blue ribbon at the state fair, and I've been baking ever since. I've won numerous awards for baking and canning at the county fair. I preserve vegetables from our garden and fruit from our orchard and wild berry patches. I'm active in our church, community and 4-H, and I'm a Girl Scout leader. I enjoy passing on my love of cooking to my daughters, who like to help me bake.''

Kimberley Pitman / smyrna. Delaware

FAMILY STATS: Husband Benjy; two children, John, 19, and Nikki, 17. Kimberley and her husband own a sign franchise.

"I began taking over the kitchen for Saturday baking projects when I was 10, making brownies, cookies, cakes, candy and breads. I love experimenting with all kinds of recipes and flavor combinations. A true Italian at heart, I believe nothing says "love'' guite like creating a meal people can thoroughly enjoy. Between church, community and the nonprofit organization Benjy and I founded in 2001 (Hope Builders International), there are always people who can benefit from a home-cooked meal.''

Marsha Ransom/south haven. Michigan

FAMILY STATS: Husband Dwight, a painting contractor; four children, Ryan, Aaron, Erin and Jacinta. Marsha home-schooled her children for 17 years and now works as an administrative assistant for the city.

"My paternal grandmother taught me to cook without a recipe or a measuring cup. My mother entrusted me with making salads and desserts at a young age. I learned to put a meal on the table when I got married at age 19.

"I still enjoy reading cookbooks and trying new recipes. Now that I'm working full-time outside the home, I'm always on the lookout for easy, healthy recipes.''

Annette Traverso / san rafael. California

FAMILY STATS: Husband "lorn, third-generation sanitation worker in San Francisco; sons Tommy, 16; Lucian, 13; and John, 11. Annette is president of her family's seafood company at Fisherman's Wharf.

"The women in our family are the owners/operators of the seafood business. My love for cooking began when I got my driver's license at age 16. I'd do the weekly grocery shopping just for the chance to drive! Customers always ask how to cook the fish we sell. I gladly share my favorite seafood recipes, including grilled halibut and shrimp salad.''

8_taste3fh0me.c0m feb/march 2009

EDITOR IN CHIEF Catherine Cassidy

CREATIVE DIRECTOR Ardyth Cope FOOD DIRECTOR Diane Werner RD

EDITOR Ann Kaiser

MANAGING EDITOR Barbara Schuetz

SENIOR ART DIRECTOR Sandra L. Ploy

FOOD EDITOR Patricia Schmeling

ASSOCIATE EDITOR Cheri Mantz

RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack

RECIPE EDITORS Mary King, Christine Rukavena

COPYEDITORS.K. Enk

LAYOUT DESIGNER Kristen Johnson

EDITORIALASSISTANT Jane Stasik

EXECUTIVE ASSISTANT Marie Brannon

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WEB COMMUNITY MANAGERBob Ottum

PUBLICIST Bethany Bradley, [email protected]

TEST KITCHEN

TEST KITCHEN MANAGER Karen Scales

ASSOCIATE FOOD EDITORS Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren

TEST KITCHEN ASSOCIATES

Rita Krajcir, Kristy Martin, Sue Megonigle,

Laura Scharnott, Megan Taylor

PHOTO STUDIO

PHOTOGRAPHERS Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy

SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, Dee Dee Jacq

FOOD STYLIST MANAGER Sarah Thompson

FOOD STYLIST Kaitlyn Besasie

ASSISTANT FOOD STYLISTS Alynna Malson,

Shannon Roum, Leah Rekau

PHOTO STUDIO COORDINATOR Kathy Swaney

VICE PRESIDENT PUBLISHER Lora Gier

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MARKETING DIRECTOR Eva Margot Kant ADVERTISINGTRAFFICSPECIALIST Kristine Jacobson

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Mary Gilbert, [email protected]

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Kristine Cronin, [email protected]

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Jani Berger, [email protected]

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ACCOUNT DIRECTOR

Kelly Paxson, [email protected]

ACCOUNT MANAGER

Maura O'Brien, [email protected]

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ACCOUNT DIRECTOR

Tiffany Grana, [email protected]

TASTEOFHOME.COM

GENERAL MANAGER Renee Jordan

ON-LINE ADVERTISING DIRECTOR Nancy Paullin

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TASTE OF HOME COOKING SCHOOLS

DIRECTOR Sandy Bloom

CONSUMER MARKETING

CHIEF MARKETING OFFICER Lisa Karpinski

RDA FOOD & ENTERTAINING

PRESIDENT Suzanne M. Grimes VICE PRESIDENT, SALES & MARKETING Mark Wildman MANAGING DIRECTOR, SALES & MARKETING Maureen Polo

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THE READER'S DIG EST ASSO CIATI ON, INC.

PRESIDENT AND CHIEF EXECUTIVE OFFICER Mary G. Berner PRESIDENT RDA FOOD & ENTERTAINING Suzanne M. Grimes PRESIDENT CONSUMER MARKETING Dawn Zier

^UL Audit Bureau kitchen chat

AROMATHERAPY

Recently, my grandson and his future bride came for a visit. As he was walking into the kitchen, I heard him say to his fiancee, "This is how I want our house to smell." He was referring to the great fragrance of cooking coming from my kitchen—often due to recipes from Taste of Home that I try. Recently, I made the Fruit-Nut Pumpkin Bread (Oct/Nov '08). It was delicious!

—Mary Ann Stowell

SALEM, NEW HAMPSHIRE

A LESSON IN MUFFINS

My 4-year-old daughter, Sarah, and I spent a wonderful afternoon baking muffins. We made minis from the Pumpkin and Spice and Everything Nice Muffins recipe (Oct/Nov '08) and Blueberry Streusel Muffins (Taste of Home Classic Cookbook).

In the process, Sarah learned a lot about measuring cups and spoons. And, of course, her eyes sparkled as she tasted the goodies that she made.

—Jennifer Hochberger

WEST DES MOINES, IOWA

AT MOM'S ELBOWS

I enjoyed reading "A Lifelong Foodie," about Dana Elliott of the Taste of Home Cooking School (Oct/Nov '08). While growing up, I also watched my mom cook, and I recall how proud I was when she let me add or mix the ingredients. To this day, whenever I prepare a special meal, I remember those times spent in my mom's kitchen. Thanks, TOH and Dana, for the lovely reflection of my childhood past.

—Nella Parker

HERSEY, MICHIGAN

RECIPE CARDS' NEW SLANT

I really like the way Taste of Home is structured now and the subtle change that the recipe cards are going in the same direction as the rest of the magazine. Now you don't have to go through the first half, turn the magazine in a different direction to read the cards and then turn it back again to read on. Have your Web site on my faves list. Keep up the good work.

—Stephen Boughey

PORT ANGELES, WASHINGTON

BACK TO COOKING

Thank you for a fun, terrific, practical, helpful, delicious, doable, tastefully simple magazine that has enriched my life. I truly appreciate Taste of Home and cannot believe how much I am cooking all over again. I look forward to new recipes. Every recipe I try is delicious, and I do not have to shop gourmet stores for the ingredients. I love sharing my cooking with friends...just as I used to do.

—Kay Warheit

BUTLER, PENNSYLVANIA

GO FOR THE GRAINS

I was delighted to see a recipe for Ezekiel Bread (Oct/Nov '08) since we've baked Ezekiel bread for local markets for 20 years.

The recipe in TOH is an excellent start. However, the Ezekiel bread we make includes the grains listed in Ezekiel 4:9 and produces a more robust, hearty loaf. My husband, Brian, mills the flour—a blend of whole wheat, barley, rye, millet, pinto beans, soybeans, lentils and spelt (we also use a small portion of white flour). I thought rather than try to explain the difference, I'd

^k Love letter!

Py^H Each issue, one lucky reader will receive a TOH apron for sending in our favorite "love" letter of the month. Abbey, your apron is on its way!

THUMBS UP!

It's not easy finding recipes that please everyone in our family; but when we tried the Supreme Pizza Burgers, from the Aug/Sept '08 issue, my two oldest daughters—Olivia, 6, and Natalie, 4 (be-low)—loved them. They even asked for seconds! I love thumbing through Taste of Home and discovering recipes that my husband and I enjoy along with our four kids. Thank you!

—Abbey Cromer

MILFORD, DELAWARE

send some of our flour for you to try.

We began making multigrain bread in 1988 and work out of a commercial bakery in our home. Ezekiel was one of the original varieties and remains a best-seller. At the height of the season, we sell 600 to 700 loaves a week at three farmers markets.

—Lillian Payne

COLDWATER, ONTARIO

Editor's Note: Thanks for the multigrain flour, Lil. TOH Food Editor Pat Schmeling used it to bake two wonderful loaves!

ENTERTHE HIDE&SEEKCONTEST

There is a tasty layer cake hiding somewhere in our pages. Find it, and you could win a $50 Shop Taste of Home gift certificate! Go to tasteofhome.com to enter; we'll award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. A random drawing will be held in mid-March.

"C.C. BEAN," THE MISSING CUP OF COCOA, WAS HANGING OUT ON PAGE 36 IN OUR DEC/JAN ISSUE.

feb/march 2009 tasteofhome.com _ 9

(mixing bowl)

FOOD NEWS

FUN NOTES

TASTY NUGGETS

HEALTH

Sample a couple or, better yet, indulge in this whole gift box of heart-friendly "treats"

ALMONDS

Just an ounce a day packs a good dose of vitamin E, calcium, fiber and heart-healthy monounsatu rated fats.

BROCCOLI

High in fiber, low in calories, broccoli fills you up without expanding your waistline.

LEAN PORK & SOY

Both are excellent protein sources that are low in fat and calories.

THE HEART BEATS ABOUT

100,000

TIMES EACH DAY.

RAISINS

These dried grapes are full of phytochemicals that help reduce LDL cholesterol and prevent the formation of plaque in the arteries.

10_taste3fh0me.c0m feb/march 2009

stuff we love!

BAKE WEAR 4

You love to bake ™ and you don't care who knows it! Show your love for concocting sweet treats with these cute Bakelove shirts and aprons ($18 and up). To order, visit taste ofhome.com/links

o e

"Cooking is like love. It should be entered into with abandon or not at all."

— Harriet Van Horne

WALK THE DOG

"Fido" loves a good walk, so grab the kids and make it a family affair.

GARLIC

Use often when cooking to garner its cholesterol-lowering effects.

BLACK BEANS

Another terrific low-fat protein source that packs a solid antioxidant punch and lots of fiber, which helps regulate blood sugar levels and control cravings.

Continue reading here: Name That Character

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