Taste of Home

Let me start by confessing that I am not a cook!  I eat out 5 or 6 times each week and only cook one meal a week---Sunday dinner.  With that said, I love reading recipes, but don't actually get around to trying many.  Maybe after I retire I will cook 2 times a week? My husband, who rarely complains about what I fix, has hinted that since we only get one home cooked meal a week, he would like to be guaranteed that it will be edible.  Right now, it is about 50-50 when I try a new recipe.

So anyway, the other day while waiting for my sister at the doctor's office, I was looking at a Taste of Home magazine...I think it was July 2010.  I found so many interesting recipes I could not write all of the down in the waiting room, so I jotted down the website, tasteofhome.com in hopes of finding the recipes on line.  Luckily, I was able to do so.  I wanted to copy a couple that sounded particularly enticing.

Zucchini Relish Recipe

Photo by: Taste of Home

100% would make again

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“Mom likes to make this crisp and colorful relish when zucchini is in season and Dad’s little patch has produced to excess.” —Nancy Kreiser, Lebanon, Pennsylvania

This recipe is:

Member Exclusive

Ingredients

• 4 cups diced zucchini
• 1 large onion, thinly sliced
• 2 celery ribs, sliced
• 2 medium carrots, sliced
• 1 medium sweet red pepper, sliced
• 2 tablespoons salt
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/2 teaspoon celery seed
• Dash onion salt
• Dash ground turmeric

Directions

• In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
• In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.

Nutrition Facts: 1/4 cup equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 279 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.

Zucchini Relish published in Taste of Home June/July 2010, p77 

Potato-Sausage Foil Packs Recipe

Photo by: Taste of Home

100% would make again

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“We had these satisfying campfire bundles at a friend’s house for dinner and loved the simplicity of this great summer meal.” —Alissa Keith, Lynchburg, Virginia

• 4 Servings
• Prep: 20 min. Grill: 30 min.

Ingredients

• 1 package (14 ounces) smoked turkey kielbasa, sliced
• 2 large potatoes, cut into wedges
• 1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
• 1 medium onion, chopped
• 4 teaspoons lemon juice
• 4 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Directions

• Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
• Fold foil around kielbasa mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

Cooking for 2: Potato-Sausage Foil Packs for Two

Nutrition Facts: 1 foil packet equals 349 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 1,137 mg sodium, 44 g carbohydrate, 5 g fiber, 21 g protein.

Potato-Sausage Foil Packs published in Taste of Home June/July 2010, p61

And for dessert:

Cake Roll with Berries Recipe

Photo by: Taste of Home

75% would make again

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“Mom always had fresh-baked desserts like this one for us every week. We all love this cake’s cream filling and fresh strawberries.” —Nancy Kreiser, Lebanon, Pennsylvania

This recipe is:

Member Exclusive

Ingredients

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioners' sugar
• 
  FILLING:
• 1/2 cup all-purpose flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 
  BERRIES:
• 3 cups sliced fresh strawberries
• 1/4 cup sugar

Directions

• Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
• In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread batter into prepared pan.
• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• Meanwhile, for filling, combine flour and milk in a small saucepan until smooth. Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes longer (mixture will be very thick). Transfer to a bowl; press waxed paper onto surface of mixture. Cool completely.
• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla and salt. Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.
• Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with confectioners’ sugar. Combine strawberries and sugar; refrigerate cake and berries for 1 hour before serving. Yield: 10 servings.

Nutrition Facts: 1 slice with about 1/4 cup strawberries equals 453 calories, 21 g fat (9 g saturated fat), 90 mg cholesterol, 254 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.

Cake Roll with Berries published in Taste of Home June/July 2010, p77 

If you have never seen a Taste of  Home magazine, go out and grab one or check out the link I have provided.  Here's to happy eating!