Taste of Home - Taste of Home

Meat Loaf with Sauerkraut

Fri, 20 Nov 2009 06:00:00 GMT

“When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of sauerkraut and top with the rest of the meat mixture. Then I bake as usual. It tastes great!” says Margaret Mathenia of Hopkinsville, Kentucky.

Apricot-Glazed Turkey Breast

Fri, 20 Nov 2009 06:00:00 GMT

Turkey takes center stage in this dish paired with several interesting flavors. Garlic, ginger and apricot enhance the old favorite without loading on calories. —Janet Sprute, Lewiston, Idaho

Sausage Skillet Supper

Fri, 20 Nov 2009 06:00:00 GMT

Lamb Chops with Prunes

Thu, 19 Nov 2009 06:00:00 GMT

SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona

Ginger-Streusel Pumpkin Pie

Thu, 19 Nov 2009 06:00:00 GMT

“I love to bake and have spent a lot of time making goodies for my family and friends.” The streusel topping gives this pie a special touch your family will love. —Mrs. Sonia Parvu, Sherrill, New York

Getting My Family to Eat Veggies

Thu, 19 Nov 2009 06:00:00 GMT

“My family is hard to please when it comes to cooked vegetables,” comments Kris C. of Medford, Wisconsin. “So I drain a can of French-style green beans, then heat them with sliced fresh mushrooms and chopped onions sauteed in garlic and butter. Those beans disappear in a hurry.”

Imitation Crabmeat

Wed, 18 Nov 2009 06:00:00 GMT

Can I substitute imitation crabmeat made with whitefish in recipes calling for crabmeat, such as crab cakes? Real crabmeat is just so expensive. Thanks for all your good advice. —K.C., Chuckey, Tennessee

Imitation Crabmeat

Wed, 18 Nov 2009 06:00:00 GMT

Imitation crabmeat, most often made with Alaskan pollack, is best when used as an ingredient in salads, appetizers, casseroles and soups. However, it can be substituted for real crab in equal proportions in other recipes, if you keep in mind that the flavor and texture will be different than the real thing. In addition, the cooking time in the recipe may need to be adjusted, since imitation crabmeat is already cooked. It can be used in cold dishes or heated through when used in hot dishes.

Cornmeal Pan Rolls

Wed, 18 Nov 2009 06:00:00 GMT

“These delightful golden rolls are always requested at Thanksgiving and Christmas,” notes Vivian Eccles of Gridley, Kansas. “The recipe is one we’ve enjoyed for years.”

Cornmeal Pan Rolls

Wed, 18 Nov 2009 06:00:00 GMT

“These delightful golden rolls are always requested at Thanksgiving and Christmas,” notes Vivian Eccles of Gridley, Kansas. “The recipe is one we’ve enjoyed for years.”

Flavorful White Chili

Wed, 18 Nov 2009 06:00:00 GMT

For a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices. —Wilda Bensenhaver of Deland, Florida

Turkey with Apple Stuffing

Tue, 17 Nov 2009 06:00:00 GMT

Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It’s a staple on the holiday menu of Nancy Zimmerman, a field editor in Cape May Court House, New Jersey.