Taste of Home

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2010 Taste of Home Holidays & Celebrations

Taste of Home Christmas 2010

Taste of Home Cookbook, 3rd Edition: Best Loved Classics and All-New FavoritesBonus Chapter: 30 Minute Light Recipes

Greek-Style Supper
Prep/Total Time: 30 min.

1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked penne pasta
1-1/2 cups frozen cut green beans, thawed
2 Tablespoons tomato paste
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
3/4 cup crumbled feta cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Meanwhile, in a large saucepan, bring broth and tomatoes to a boil; add pasta. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.
Drain beef mixture; add to pasta. Stir in the beans, tomato paste, oregano, garlic powder and cinnamon; heat through. Sprinkle with feta cheese.

Stuffed Baby Red Potatoes
Carol Bess White, Portland, Oregon

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside 2 Tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 for 12-18 minutes or until heated through.

Parmesan, Walnut & Arugula Baskets
Prep/Total Time: 30 min.

1 cup plus 2 Tablespoons shredded Parmesan cheese
2 Tablespoons finely chopped walnuts

4 cups fresh arugula or spring mix salad greens
1/2 cup green grapes, halved
2 Tablespoons chopped walnuts
2 Tablespoons olive oil
1 Tablespoon raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely.
Repeat with remaining cheese and walnuts, forming five more baskets.
For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

Chocolate Chiffon Torte
Iola Egle of Bella Vista, Arkansas

6 eggs, separated
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup canola oil
2 ounces semisweet chocolate, melted and cooled
1/2 teaspoon cream of tartar

1-1/2 cups heavy whipping cream
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 Tablespoon baking cocoa
Chocolate curls

Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. Let eggs stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the water, oil, egg yolks and melted chocolate. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Pour into prepared pans. Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
In a large saucepan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fifth of the filling. Repeat layers.
For frosting, in a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls.