taste of home cooking school - fall 2013
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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
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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
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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
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TasTe oF hoMe cooKinG schoolGENERAL MANAGER Erin Puariea
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BusinessEASTERN ADVERTISING DIRECTOR Donna Lindskog
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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
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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
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The reaDers DiGesT
associaTion, inc
PRESIDENT AND CHIEF EXECUTIVE OFFICERRobert E. Guth
Ttfhmm/Mrbt
5fall 2013 tasteofhome.com/cooking-schools
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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
6 tasteofhome.com/cooking-school fall 2013
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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
7fall 2013 tasteofhome.com/cooking-school
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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.
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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.
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SERVED WITH PRIDE SINCE 1945.
DEMORECIPES
tasteofhome.com/cooking-school fall 201310
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.
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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.
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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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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.
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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
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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
toothpick inserted in center comes
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.
fall 2013 tasteofhome.com/cooking-school 15
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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
tasteofhome.com/cooking-school fall 201316
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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.
fall 2013 tasteofhome.com/cooking-school 17
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19fall 2013 tasteofhome.com/cooking-school
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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minneapolis, minnesotawww.Bisquick.com
B chddrch Fgrpage 24
21fall 2013 tasteofhome.com/cooking-school
monkey bread pAGE 23 SauSage CheeSe
ballS pAGE 25
ORE FAMILY PLEASING RECIPES AWAIT:
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W o r l d M a g s . n e t
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WHATS ONYOUR WEEKLYDINNER MENU?Show o your menuby sharing yourrecipes and story
atTasteofHome.com/submit.
Sendyour
recipes!
22 tasteofhome.com/cooking-school fall 2013
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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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
23fall 2013 tasteofhome.com/cooking-school
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.
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24 tasteofhome.com/cooking-school fall 2013
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.
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25fall 2013 tasteofhome.com/cooking-school
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
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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:
27fall 2013 tasteofhome.com/cooking-school
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28 tasteofhome.com/cooking-school fall 2013
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
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29fall 2013 tasteofhome.com/cooking-school
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.
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30 tasteofhome.com/cooking-school fall 2013
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
1. Preheat oven to 350. In a large
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
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W o r l d M a g s . n e t
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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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Od SonCcn Pop
page 36
33fall 2013 tasteofhome.com/cooking-school
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
W o r l d M a g s . n e t
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34 tasteofhome.com/cooking-school fall 2013
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
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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
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36 tasteofhome.com/cooking-school fall 2013
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
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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
1. Preheat oven to 350. In a large
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
toothpick inserted in center comes
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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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:
39fall 2013 tasteofhome.com/cooking-school
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40 tasteofhome.com/cooking-school fall 2013
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
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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
PreP:20 min. Cook: 10 min.
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
PreP:10 min. Cook: 15 min.
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
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42 tasteofhome.com/cooking-school fall 2013
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
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43fall 2013 tasteofhome.com/cooking-school
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
PreP:15 min. Cook: 35 min.
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!
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CALABASAS, CALIFORNIA
www.mydOROt.COm
Herb-CruseRack of Lab
page 49
45fall 2013 tasteofhome.com/cooking-school
Roasted
CaulifloweR Mash
pAGE 46
GinGeR CuRRant
sCones pAGE 49
CORE BIG POINTS WITH THESE WINNING RECIPES:
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46 tasteofhome.com/cooking-school fall 2013
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
PreP: 30 MIn. Bake: 25 MIn.
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
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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
PreP: 30 MIn. Bake: 20 MIn.
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
PreP: 10 MIn. Bake: 25 MIn.
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
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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
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