Taste of Home: Cooking School

Fruit and spinach make a delicious combination, especially when drizzled with a lovely strawberry vinaigrette. Toasted walnuts add a fun crunch. amy blom // marietta, georgia

1 package (6 ounces) fresh baby spinach

1 medium nectarine, chopped

1/2 cup chopped fresh strawberries

2 medium kiwifruit, peeled and sliced

1/2 cup chopped walnuts, toasted

1/2 cup halved fresh strawberries

1 tablespoon balsamic vinegar

1 tablespoon sugar

1/4 teaspoon salt

1/8 teaspoon dried tarragon

1/8 teaspoon pepper

1/3 cup plus 2 tablespoons olive oil

In a large bowl, combine the spinach, nectarine, strawberries, kiwi and walnuts.

Place the first six vinaigrette ingredients in a blender; cover and process for 15 seconds. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat.

Nutrition Facts: 3/4 cup equals 156 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 74 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

»HOW TO:

PEEL A KIWIFRUIT (two methods)

1 Cut both ends from fruit. Using a spoon, scoop out the flesh.

2 Cut both ends from fruit. Using a vegetable peeler, peel off fuzzy brown skin. Cut into slices, wedges or chunks with a sharp knife.

This salad is so easy to make when I get home from work…but it looks like I spent an hour preparing it. It’s perfect with warm rolls. paulette balda // prophetstown, illinois

7 bacon strips, diced

1 pound fresh asparagus, trimmed

1/3 cup white vinegar

1 tablespoon sugar

1/2 teaspoon ground mustard

1/4 teaspoon pepper

4 cups torn salad greens

1/2 cup sliced almonds

2 hard-cooked eggs, sliced

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through.

In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad.

Nutrition Facts: 1 cup equals 243 calories, 21 g fat (7 g saturated fat), 88 mg cholesterol, 227 mg sodium, 7 g carbohydrate, 2 g fiber, 8 g protein.

»HOW TO:

PREPARE ASPARAGUS

To prepare asparagus, rinse stalks well in cold water. Snap off the stalk ends as far down as they will easily break when gently bent, or cut off the tough white portion. If stalks are large, use a vegetable peeler to gently peel the tough area of the stalk from the end to just below the tip. If tips are large, scrape off scales with a knife.

A mojito-inspired syrup marinates assorted fruits to make a uniquely refreshing salad. marcy griffith // excelsior, minnesota

2/3 cup sugar

1/3 cup water

1/2 cup light rum

2 tablespoons lime juice

1 teaspoon grated lime peel

2 cups each cantaloupe, honeydew and seedless watermelon balls

2 cups cubed fresh pineapple

3 mint sprigs

In a small saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Stir in the rum, lime juice and peel. Cool.

In a large bowl, combine the melon, pineapple and mint. Add marinade; toss to coat. Cover and refrigerate overnight.

Discard mint. Spoon the fruit with syrup into serving cups. Garnish with additional mint if desired.

Nutrition Facts: 3/4 cup equals 128 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.

The classic Italian combination of mozzarella, tomatoes and basil is dressed up with marinated artichokes. Fresh mozzarella is the key to its great taste. margaret wilson // sun city, california

2 jars (7-1/2 ounces each) marinated artichoke hearts

2 tablespoons red wine vinegar

2 tablespoons olive oil

6 plum tomatoes, sliced

1 pound fresh mozzarella cheese, sliced

2 cups loosely packed fresh basil leaves

Drain artichokes, reserving 1/2 cup marinade; cut artichokes in half. In a small bowl, whisk the vinegar, oil and reserved marinade.

On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette.

Nutrition Facts: 1/2 cup equals 192 calories, 16 g fat (7 g saturated fat), 30 mg cholesterol, 179 mg sodium, 5 g carbohydrate, 1 g fiber, 7 g protein.

Any entree only gets better with a side of this veggie-filled pasta salad. krista collins // concord, north carolina

3 cups uncooked tricolor spiral pasta

1 cup chopped fresh broccoli florets

3/4 cup chopped seeded peeled cucumber

1/2 cup seeded chopped tomato

1 bottle (8 ounces) ranch salad dressing

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts: 3/4 cup equals 285 calories, 17 g fat (3 g saturated fat), 8 mg cholesterol, 317 mg sodium, 27 g carbohydrate, 1 g fiber, 6 g protein.

Your tailgate crowd will love this tasty salad. It’s easy to make and take. stasha wampler // clinchport, virginia

2 cups cut fresh green beans (2-inch pieces)

6 plum tomatoes, sliced

1 block (8 ounces) mozzarella cheese, cubed

1/2 cup Italian salad dressing

1/3 cup minced fresh basil

1/4 teaspoon salt

1/8 teaspoon pepper

Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water.

Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts: 3/4 cup equals 153 calories, 12 g fat (4 g saturated fat), 22 mg cholesterol, 438 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein.

»HOW TO:

TRIM GREEN BEANS

To trim fresh green beans quickly, simply line up the ends of the beans; then, using a chef’s knife, slice the tips off several at a time.

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. sandra matteson // westhope, north dakota

1 package (7 ounces) ring macaroni or ditalini

1 package (14 ounces) coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

1 can (8 ounces) whole water chestnuts, drained and chopped

1-1/2 cups Miracle Whip Light

1/3 cup sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts: 3/4 cup equals 150 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 286 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

This creamy potato salad is a great side on a night when you’re grilling out. patricia kile // elizabethtown, pennsylvania

1 egg, lightly beaten

1/3 cup water

1 tablespoon white vinegar

3/4 cup mayonnaise

5 large potatoes, cooked, peeled and cubed

4 hard-cooked eggs, chopped

1 cup chopped celery

1/4 cup chopped green onions

In a small saucepan, combine the sugar, flour, mustard and salt. Combine the egg, water and vinegar; stir into dry ingredients until smooth. Cook and stir until mixture reaches 160° and coats the back of a spoon. Remove from the heat; cool slightly. Stir in mayonnaise.

In a large bowl, combine the potatoes, hard-cooked eggs, celery, onions, salt and pepper. Add the dressing; toss gently to coat. Refrigerate until serving.

Nutrition Facts: 1 serving equals 314 calories, 16 g fat (3 g saturated fat), 112 mg cholesterol, 158 mg sodium, 36 g carbohydrate, 3 g fiber, 7 g protein.

Apples, almonds and cranberries provide power foods galore in this quick-to-prepare, five-ingredient salad. katie wollgast // florissant, missouri

4 cups torn mixed salad greens

1 small apple, sliced

1/4 cup sliced almonds, toasted

1/4 cup dried cranberries

1/4 cup fat-free poppy seed salad dressing

In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat.

Nutrition Facts: 2-1/2 cups equals 210 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 109 mg sodium, 36 g carbohydrate, 6 g fiber, 5 g protein.

»HOW TO:

CORe AN APPLE (two methods)

1 Use an apple corer to core a whole apple. Push the apple corer down into the center of a washed apple. Twist and remove the center seeds and membranes.

2 Core an apple quarter by cutting out the core with a sharp knife.

These pickles are so good and easy to prepare, you’ll want to keep them on hand all the time. My in-laws send over produce just so I’ll make more! loy jones // anniston, alabama

3 cups sliced peeled cucumbers

3 cups sliced peeled yellow summer squash

2 cups chopped sweet onions

1-1/2 cups white vinegar

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; allow to cool.

Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon.

Nutrition Facts: 1/4 cup equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.

tasteofhome

COOKING SCHOOL

SECRET

PRESERVE THE SEASON’S BOUNTY: PICKLE IT

It can be a challenge to use up all the cucumbers and squash that even a small garden can produce. That’s why a good pickle recipe is a gardener’s best friend!

Refrigerator pickles are easy to make and don’t require any special equipment. Because the vegetables are stored in a vinegary brine, they will stay well-preserved in your refrigerator for a long time to come.

For the best results, thinly slice the vegetables you’ll be pickling. When storing, make sure the pickles are fully immersed in the brine.

Make this tasty butter during the growing season and freeze it for later use. When veggies are sauteed in the butter, they taste as fresh as the herbs do when they come out of the garden. emily chaney // penobscot, maine

1-1/2 cups loosely packed fresh basil leaves

1/2 pound butter, softened

1 teaspoon lemon juice

1 teaspoon seasoned pepper

1/2 teaspoon garlic salt

In a food processor, chop basil. Add the butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.

Nutrition Facts: 1 serving equals 35 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 58 mg sodium, trace carbohydrate, trace fiber, trace protein.

»HOW TO:

PREPARE & FREEZE COMPOUND BUTTER (Two Methods)

1 Place butter on a square of parchment paper, mounding butter into a rough log shape.

2 Fold paper toward you, enclosing the butter. Press butter with a ruler to form a log, holding the edges of paper securely with the other hand. Twist edges to seal. Wrap butter in plastic and freeze. Slice off the desired portions when ready to use, then rewrap the butter and return it to the freezer.

You can also freeze scoops or rosettes of flavored butter on a parchment paper-lined baking sheet. Once frozen, arrange the butter portions on layers of paper in a freezer container. Remove the desired number of portions from the freezer when needed.

This butter won’t only add kick to corn on the cob, it’ll zip up zucchini or any other cooked vegetable. Adapt the recipe to your own tastes by adjusting the amount of chili powder.

1/4 cup butter, softened

1/2 teaspoon dried parsley flakes

1/4 teaspoon chili powder

1/4 teaspoon salt

In a small bowl, combine the butter, parsley, chili powder and salt until smooth. Spread on hot cooked corn on the cob.

Nutrition Facts: 1 tablespoon equals 101 calories, 11 g fat (7 g saturated fat) 31 mg cholesterol, 265 mg sodium, trace carbohydrate, trace fiber, trace protein.

This tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn.

1/2 cup butter, softened

1 garlic clove, minced

1 teaspoon minced fresh parsley

2 to 3 teaspoons grated lemon peel

Salt and pepper to taste

In a small bowl, mix all ingredients until smooth. Spread on hot cooked corn on the cob or toss with vegetables.

Nutrition Facts: 1 tablespoon equals 101 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 116 mg sodium, trace carbohydrate, trace fiber, trace protein.

This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with grilled potatoes. allan stackhouse jr. // jennings, louisiana

1/4 cup butter, softened

1 teaspoon chili powder

1/2 teaspoon Dijon mustard

Dash cayenne pepper

In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

Nutrition Facts: 1 tablespoon equals 103 calories, 11 g fat (7 g saturated fat), 30 mg cholesterol, 102 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

»HOW TO:

GRILL CORN IN FOIL

Husk corn; place each ear on a 12-in. square piece of foil. Top with a pat of butter and a standard-size ice cube. Wrap each ear tightly and grill for about 15 minutes.

A buttery garlic and sage sauce adds melt-in-your-mouth flavor to these homemade potato gnocchi.

1 pound russet potatoes, peeled and quartered

2/3 cup all-purpose flour

1 egg

1/2 teaspoon salt

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.

Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into the well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.

Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.

In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Nutrition Facts: 2/3 cup equals 232 calories, 7 g fat (4 g saturated fat), 68 mg cholesterol, 373 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

Tomato Gnocchi with Pesto: Omit the nutmeg, butter, garlic and sage. Prepare gnocchi as directed, whisking 3 tablespoons tomato paste with the egg and salt. Finish making and boiling gnocchi as directed. Toss with 1/4 to 1/3 cup prepared pesto.

»HOW TO:

MAKE GNOCCHI

1 Rice the potatoes and sprinkle with flour. Make a well and pour in egg, salt and seasonings.

2 Roll the dough into four ropes and cut each rope into 3/4-in., thimble-sized dumplings.

3 Press each piece between your thumb and a floured fork to make grooves for catching butter or sauce.

4 Bring a large pot of water to a boil so you’re ready to cook the gnocchi when shaping is complete.

Take the chill off any blustery day and make something special to accompany roasts, chops or steaks. This creamy potato dish is a lightened-up version of a classic. agnes ward // stratford, ontario

2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups fat-free milk

1/2 cup shredded reduced-fat cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)

1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat the layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

Nutrition Facts: 3/4 cup equals 196 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 530 mg sodium, 29 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour and makes a great accompaniment to grilled steak or chicken. lori daniels // beverly, west virginia

1/4 cup olive oil

1 teaspoon salt

1 teaspoon dried parsley flakes

1 teaspoon dried basil

3 large ears fresh corn on the cob, cut into 3-inch pieces

2 medium zucchini, sliced

1 medium yellow summer squash, sliced

1 medium sweet onion, sliced

1 large green pepper, diced

10 cherry tomatoes

1 jar (4-1/2 ounces) whole mushrooms, drained

1/4 cup butter, cubed

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.

Grill, covered, over medium heat for 10-13 minutes on each side or until corn is tender. Open carefully to allow steam to escape.

Nutrition Facts: 3/4 cup equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 421 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein.

There’s a lot of garlic flavor in this creamy, filling side dish. My family likes best it with grilled chicken, but it works with a variety of menus. brenda nolen // folsom, louisiana

8 ounces uncooked thin spaghetti

3 garlic cloves, minced

3 tablespoons butter, divided

6 ounces fat-free cream cheese, cubed

3 tablespoons reduced-fat sour cream

3 tablespoons fat-free milk

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon Cajun seasoning

1/4 teaspoon white pepper

4-1/2 teaspoons minced fresh parsley

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat.

Nutrition Facts: 1 cup equals 234 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 547 mg sodium, 32 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Three kinds of beans and plenty of beef and bacon make this recipe irresistible. lea ann anderson // tulsa, oklahoma

1/2 pound ground beef

1/2 pound sliced bacon, diced

1 small onion, chopped

1/2 cup ketchup

1/2 cup barbecue sauce

1/3 cup packed brown sugar

2 tablespoons molasses

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-3/4 ounces) pork and beans

1 can (16 ounces) butter beans, rinsed and drained

In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook bacon until crisp. Remove from the heat; drain.

Return beef to the pan. Add the onion, ketchup, barbecue sauce, brown sugar and molasses. Stir in the beans.

Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.

Nutrition Facts: 3/4 cup equals 305 calories, 8 g fat (3 g saturated fat), 22 mg cholesterol, 966 mg sodium, 46 g carbohydrate, 8 g fiber, 17 g protein.

This rustic, satisfying dish is good with any meat, but I especially like it with pork. Because the vegetables can be prepared in advance, I have more time to spend with my dinner guests. shirley beauregard // grand junction, colorado

3 Yukon Gold potatoes, cut into small wedges

2 medium sweet red peppers, cut into 1-inch pieces

1 small butternut squash, peeled and cubed

1 medium sweet potato, peeled and cubed

1 medium red onion, quartered

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally.

Nutrition Facts: 1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

»HOW TO:

ROAST VEGETABLES

1 Cut veggies into uniform pieces so they cook evenly. If roasting several varieties at once, cut denser veggies into smaller pieces so that everything will be done at the same time. Keep chopped beets separate from other vegetables like potatoes and onions, as they may dye them.

2 Spread vegetables evenly on a shallow roasting pan, making sure they’re not crowded. Drizzle with oil and sprinkle with seasonings; toss gently to coat. Roast, uncovered, until vegetables are tender, stirring occasionally.

Risotto is a traditional Italian rice dish. This version features a hint of white wine and minced fresh parsley for a simple yet elegant presentation.

8 cups chicken broth

1/2 cup finely chopped onion

1/4 cup olive oil

3 cups arborio rice

2 garlic cloves, minced

1 cup dry white wine or additional chicken broth

1/2 cup shredded Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons minced fresh parsley

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add remaining ingredients; heat through. Serve immediately.

Nutrition Facts: 3/4 cup equals 260 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 728 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Sausage Mushroom Risotto: Reduce olive oil to 2 tablespoons. In the Dutch oven, cook 1 pound bulk Italian sausage over medium heat until no longer pink; drain. Set aside and keep warm. Add onion, oil and 1/2 pound quartered fresh mushrooms to the pan; cook until tender. Proceed as directed.

Asparagus Risotto: Trim 1 pound asparagus and cut into 2-in. pieces. Place in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside. Add asparagus with the Parmesan and seasonings; heat through.

Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that’s table-ready in just minutes! anna chaney // antigo, wisconsin

1 cup uncooked orzo pasta

2 tablespoons butter

1 can (14-1/2 ounces) chicken broth

1/2 cup grated Parmesan cheese

2 teaspoons dried basil

1/8 teaspoon pepper

In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.

Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the cheese, basil and pepper.

Nutrition Facts: 1/2 cup equals 285 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 641 mg sodium, 38 g carbohydrate, 1 g fiber, 11 g protein.

Corn & Pepper Orzo: Omit Parmesan cheese, basil and pepper. Prepare orzo as directed. In a large skillet coated with cooking spray, saute 1 chopped large red sweet pepper and 1 chopped medium onion in 1 tablespoon olive oil. Stir in 2 cups thawed frozen corn, 2 teaspoons Italian seasoning and 1/8 teaspoon salt and pepper. Drain orzo; toss with vegetable mixture.

Try a spicy take on sweet potatoes. It’s a great way to add this nutritious veggie to your diet any time of the year. kim jones // mount juliet, tennessee

3 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/2-inch cubes

1 cup balsamic vinaigrette, divided

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup minced fresh cilantro

3 tablespoons honey

2 chipotle peppers in adobo sauce, minced

Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat.

Bake at 400° for 25-30 minutes or until potatoes are tender, stirring once. Cool slightly; transfer to a large bowl.

In a small bowl, whisk the remaining vinaigrette, cilantro, honey and peppers. Pour over potatoes and gently stir to coat.

Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Our family rarely has steak without these easy-to-fix potatoes. They’re creamy and full of bacon, cheese and onion flavor. heather ahrens // columbus, ohio

6 large baking potatoes

8 tablespoons butter, divided

1/4 pound sliced bacon, diced

1 medium onion, finely chopped

1/2 cup 2% milk

1 egg

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup (4 ounces) shredded cheddar cheese

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender.

Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.

Spoon into the potato shells. Place on a baking sheet. Bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts: 1 potato equals 563 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 607 mg sodium, 70 g carbohydrate, 6 g fiber, 16 g protein.

»HOW TO:

MAKE STUFFED POTATOES

Cut a lengthwise slice from the top of each baked potato and discard. With a spoon, scoop pulp from inside the potato, leaving a 1/4-in. shell. Mash the pulp with the other ingredients and spoon into shells. Bake as directed.

This traditional fall treat is a favorite because it has a hint of sweetness. Even picky eaters enjoy this dish!

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain.

When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.

Nutrition Facts: 2/3 cup equals 192 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 72 mg sodium, 29 g carbohydrate, 5 g fiber, 2 g protein.

With its nutty texture and visual appeal, this hearty side is a great choice when your menu calls for a rice dish. I’ve learned to make enough for leftovers to be sent home with guests. virginia peter // winter, wisconsin

4 cups chicken broth

1-1/2 cups uncooked wild rice

1/2 teaspoon salt

1/4 teaspoon pepper

3 bacon strips, cut into 1/2-inch pieces

2 cups sliced fresh mushrooms

1 small onion, chopped

1/2 cup sliced almonds

In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Nutrition Facts: 3/4 cup equals 173 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 568 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I’ll be in the kitchen preparing these mushrooms. kenda burgett // rattan, oklahoma

1 pound medium fresh mushrooms

1/4 cup butter, cubed

2 teaspoons dried basil

1/2 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1 teaspoon browning sauce, optional

In a large skillet, saute mushrooms in butter until tender. Stir in seasonings and browning sauce if desired. Reduce heat; cover and cook, stirring occasionally, for 3-5 minutes to allow flavors to blend.

Nutrition Facts: 3/4 cup (calculated without browning sauce) equals 131 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 276 mg sodium, 5 g carbohydrate, 2 g fiber, 4 g protein.

Mushroom Buying tips

• Because they’re grown indoors, fresh mushrooms are available year-round.

• Avoid mushrooms with cracks, brown spots, blemishes or ones that are shriveled or moist.

• If preparing a recipe that calls for wild or gourmet mushrooms (which can be expensive), you can save money by substituting white button mushrooms or baby portobellos for half of the specialty mushrooms called for.

• Use fresh mushrooms within a few days of purchase.

I sometimes like to add ham to this savory side dish. Save room in the oven by making this in your slow cooker. joyce johnson // uniontown, ohio

1 package (16 ounces) frozen corn, thawed

1 package (16 ounces) frozen broccoli florets, thawed

4 ounces reduced-fat process cheese (Velveeta), cubed

1/2 cup shredded cheddar cheese

1 can (10-1/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1/4 cup fat-free milk

In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture. Cover and cook on low for 3-4 hours or until heated through. Stir before serving.

Nutrition Facts: 3/4 cup equals 148 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 409 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley, spices and lemony butter sauce. They make a great accompaniment to grilled fish. sandra mckenzie // braham, minnesota

12 small red potatoes

1/3 cup butter, cubed

3 tablespoons lemon juice

1 teaspoon salt

1 teaspoon grated lemon peel

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

2 tablespoons minced fresh parsley

Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender.

Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon peel, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts: 1 serving equals 238 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 707 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein.

This recipe combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch. priscilla gilbert // indian harbour beach, florida

2 packages (6 ounces each) fresh baby spinach, coarsely chopped

2 tablespoons water

2 teaspoons butter

1/2 cup heavy whipping cream

2 teaspoons grated lemon peel

1/2 teaspoon minced garlic

1/8 teaspoon crushed red pepper flakes

1/2 cup grated Parmesan cheese

2/3 cup onion and garlic salad croutons, crushed

Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside.

In the same pan, melt butter. Stir in the cream, lemon peel, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Nutrition Facts: 1/2 cup equals 275 calories, 23 g fat (14 g saturated fat), 72 mg cholesterol, 444 mg sodium, 10 g carbohydrate, 2 g fiber, 9 g protein.

Garlic cloves are boiled and then mashed right along with the potatoes to give them extraordinary flavor. These potatoes are so easy you’ll want to make them often. myra innes // auburn, kansas

5 large potatoes, peeled and cut into 1/2-inch cubes

15 garlic cloves, peeled and halved

2 teaspoons salt, divided

1/2 cup butter, softened

1/2 cup heavy whipping cream

Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain.

Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.

Nutrition Facts: 3/4 cup equals 311 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 959 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g protein.

This corn bread dressing truly has a full-flavored, rustic feel that will be the perfect accompaniment to your delicious turkey dinner. kim kreider // mount joy, pennsylvania

1-1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup fat-free milk

2 tablespoons canola oil

2 tablespoons unsweetened applesauce

2 celery ribs, finely chopped

1 large onion, finely chopped

1/2 cup chopped pecans

1/2 cup reduced-fat butter

6 cups cubed day-old bread (1/2-inch cubes)

2 eggs, beaten

1-1/2 teaspoons poultry seasoning

3/4 teaspoon salt

1/2 teaspoon pepper

2-1/4 to 2-3/4 cups reduced-sodium chicken broth

In a large bowl, combine the first five ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray.

Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Place cubed bread on baking sheets; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.

In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough broth to reach desired moistness (about 2-1/2 cups).

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.

EDITOR’S NOTE: This recipe was tested with Land O’Lakes light stick butter. It makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for dressing.

Nutrition Facts: 3/4 cup equals 267 calories, 12 g fat (4 g saturated fat), 67 mg cholesterol, 616 mg sodium, 33 g carbohydrate, 2 g fiber, 8 g protein.

This recipe is so good with turkey! Sometimes I also make a half-batch to serve with roasted chicken. lorie verkuyl // ridgecrest, california

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes

1/2 pound sliced fresh mushrooms

2 celery ribs, chopped

1 medium onion, chopped

2 tablespoons butter

3 to 4 garlic cloves, minced

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped

1/2 cup grated Parmesan cheese

1 teaspoon poultry seasoning

1 egg

1 can (14-1/2 ounces) chicken broth

Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.

In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.

In a small bowl, whisk egg and broth until blended. Pour over the bread mixture and mix well.

Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 160°.

Nutrition Facts: 3/4 cup equals 139 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

tasteofhome

COOKING SCHOOL

SECRET

START YOUR OWN THANKSGIVING TRADITION

Whether you prefer a classic sausage dressing, a Southern-style version that starts with homemade corn bread, or a California-inspired vegetable artichoke dressing, you’re sure to find a new favorite among these recipes.

For convenience, these festive side dishes cook separately from the bird, either in baking dishes or in a slow cooker. If you prefer to stuff your turkey with one of these recipes, allow 3/4 cup of stuffing per pound of bird. Be careful not to overstuff the turkey and to allow extra time for the turkey to bake. The finished turkey should reach 180° and the stuffing, 165°. Bake any remaining stuffing in a covered dish until a thermometer reads 160°.

For the perfect Thanksgiving turkey, see Citrus-Rosemary Rubbed Turkey, page 163. The corn bread dressing would also be excellent for Easter or other holidays with Fruit-Glazed Spiral Ham (page 119) or Ham with Ruby-Red Glaze (page 123).

Here is a great dish for the holidays or to take to a covered dish event. If I need to keep it warm for a long time, I sometimes place the mixture into a slow cooker and then add the sour cream, bacon, cheese and chives. pamela shank // parkersburg, west virginia

3 pounds potatoes (about 9 medium), peeled and quartered

1 package (8 ounces) cream cheese, cubed

1/2 cup butter, cubed

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups (16 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese

3 bacon strips, cooked and crumbled

1 tablespoon minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top.

Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.

Nutrition Facts: 3/4 cup equals 433 calories, 33 g fat (22 g saturated fat), 114 mg cholesterol, 340 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

I put a light spin on a Thanksgiving classic with this recipe. This festive looking side captures the flavors of sweet potatoes and marshmallows, but leaves the calories out! delores nickerson // muskogee, oklahoma

6 large sweet potatoes

3 tablespoons butter

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/2 cup dried cranberries, divided

1/3 cup orange juice

3/4 teaspoon salt

2/3 cup miniature marshmallows

1/3 cup chopped pecans

Scrub and pierce sweet potatoes. Bake at 400° for 45-55 minutes or until tender.

Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.

Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.

Nutrition Facts: 2/3 cup equals 179 calories, 5 g fat (2 g saturated fat) 8 mg cholesterol, 187 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

This dressing is so delicious no one will know it’s lower in fat. And best of all, it cooks effortlessly in the slow cooker, so the stove and oven are freed up for other dishes! raquel haggard // edmond, oklahoma

1/2 pound reduced-fat bulk pork sausage

2 celery ribs, chopped

1 large onion, chopped

7 cups seasoned stuffing cubes

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 medium tart apple, chopped

1/3 cup chopped pecans

2 tablespoons reduced-fat butter, melted

1-1/2 teaspoons rubbed sage

1/2 teaspoon pepper

In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl; stir in the remaining ingredients.

Transfer to a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once.

EDITOR’S NOTE: This recipe was tested with Land O’Lakes light stick butter.

Nutrition Facts: 2/3 cup equals 201 calories, 8 g fat (2 g saturated fat), 17 mg cholesterol, 640 mg sodium, 26 g carbohydrate, 3 g fiber, 7 g protein.

BE SMART WITH HOLIDAY LEFTOVERS

• Stock up on plastic storage bags and containers so you’re prepared to store leftovers or send them home with guests.

• Promptly refrigerate leftovers; don’t allow foods to stand at room temperature for over 2 hours.

• Have some go-to recipes to use up leftovers, such as Chunky Turkey Soup (page 84) or Cordon Bleu Casserole (page 148).