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Food & Wine
Taste of Home

Taste of Home February - March 2017

Every issue is jam-packed with 100+ delicious, home-style recipes & tips—all made with easy, everyday ingredients—and all shown in FULL COLOR!

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United States
Trusted Media Brands Inc.
6 Issues

in this issue

1 min.
hello, troops!

“Make new friends, but keep the old; one is silver and the other’s gold.” Lovely words to live by, and I learned them as a Girl Scout. I had amazing experiences in my years of Scouting—camping, volunteering, collecting, cooking, earning badge after badge (see above!) and selling box upon box of cookies. Nine years times 50-odd boxes a year: I’m not a math whiz, but that’s a lot of cookies! (Special thanks to my mom, who always ended up with a few dozen in her freezer.) The skills I developed—public speaking, stick-to-itiveness, teamwork, organization—helped to shape who I am. (OK, maybe not organization.) So I’m proud that Girls Scouts of the USA tapped Taste of Home last spring to judge the second annual Girl Scout Cookie Recipe Contest. Check out the…

1 min.
recipe star

With her Chicken Curry Lasagna (page 76), Elisabeth turns a dinnertime classic into a spicy take on the ultimate comfort food. Super Fresh & Fast From strawberry-pecan salad to ginger chicken stir-fry—if you have a healthy weeknight meal ready in 30 minutes or less, let us know! Slow Cooker Breakfasts Share your favorite slow-cooked breakfasts, like banana French toast, cinnamon-apple oatmeal and cheesy egg casseroles. Share Your Story What makes your favorite winter recipe the ultimate comfort food? Maybe you’ve perfected baked mac ’n’ cheese over the past 20 years or kept your mom’s Sunday pot roast tradition alive and well. Let’s hear about the recipes that make your family feel cozy around the table. GET SOCIAL! 20,291 shares HOT ON FACEBOOK Our Facebook fans felt lucky when we shared this Wearing o’ Green Cake from…

3 min.
easy being green

Pistachio & Coconut Cake My cake is good anytime, but the color is perfect for St. Patrick’s Day. The secret is adding instant pistachio pudding mix to the cake mix and the frosting. —Dora May Meredith, Rockford, IL Prep: 20 min. • Bake: 40 min. + cooling Makes: 16 servings 1 white cake mix (regular size) 1 pkg. (3.4 oz.) instant pistachio pudding mix 1 cup lemon-lime soda 3/4 cup canola oil 3 large eggs 1/2 cup sweetened shredded coconut 1/2 cup toasted shelled pistachios, chopped FROSTING 1 1/4 cups cold 2% milk 1 pkg. (3.4 oz.) instant pistachio pudding mix 1 carton (8 oz.) frozen whipped topping, thawed TOPPINGS 1/4 cup sweetened shredded coconut, toasted 1/4 cup toasted pistachios, chopped 1. Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut…

1 min.
hole lotta love

We’re not sure what’s sweeter—the fruity tang or the pretty rosy color of these simple glazes. Whisk 2 cups of confectioners’ sugar with enough thawed frozen juice concentrate to create desired consistency. Dip plain doughnut holes in the glaze and transfer them to waxed paper to set. HIDDEN OBJECT Spot the oven mitt in this issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject. In our last issue, the candy cane was on page 90. See complete guidelines on page 84.…

2 min.
top banana

ON THE COVER Memaw’s Banana Pudding Creamy and rich, this homemade banana pudding is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, OK Prep: 30 min. + chilling • Cook: 15 min. Makes: 12 servings 3 cups whole milk 2 cups half-and-half cream 6 large egg yolks 1 1/2 cups sugar 1/2 cup cornstarch 1 tsp. salt 3 Tbsp. butter, softened 2 tsp. vanilla extract 1 pkg. (12 oz.) vanilla wafers 4 medium bananas, sliced 1 carton (12 oz.) frozen whipped topping, thawed 1. In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. 2. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.…

3 min.
the almighty meat loaf

Matthew’s Best Ever Meat Loaf This truly is diner-style comfort food at its best. Portobello mushrooms, Worcestershire and soy sauce boost the loaf’s meaty flavor. Slice it with a serrated knife. —Matthew Hass, Taste of Home Test Cook Prep: 30 min. Bake: 11/4 hours + standing Makes: 8 servings 3 slices white bread, torn into small pieces 1/2 cup beef stock or water 2 large portobello mushrooms (about 6 oz.), cut into chunks 1 medium onion, cut into wedges 1 medium carrot, cut into chunks 1 celery rib, cut into chunks 3 garlic cloves, halved 1 Tbsp. olive oil 2 Tbsp. tomato paste 2 large eggs, lightly beaten 1 1/4 lbs. ground beef 3/4 lb. ground pork 1 Tbsp. Worcestershire sauce 1 Tbsp. reduced-sodium soy sauce 1 1/4 tsp. salt 3/4 tsp. pepper GLAZE a1/2 cup ketchup 2 Tbsp. tomato paste 2 Tbsp. brown sugar 1 tsp. ground mustard 1. Preheat oven to 350°. Place bread…