Tuesday’s Taste Tempter 10.16.07
The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipes have been submitted by Taste of Home and come from the October/November 2007 edition of the magazine “Taste of Home: Timeless Recipes from Trusted Home Cooks.” It is currently on the newsstands.
Prep/total time: 20 min.
Ghosts, goblins and skeletons can’t keep their hands out of this popular snack mix, relates field editor Renae Moncur of Burley, Idaho. It features popcorn and crunchy pumpkin seeds with a zesty taco flavor.
1 package (3,3 ounces) butter-flavored microwave popcorn, popped
1 cup salted pumpkin seeds
1 cup corn chips
2 tablespoons butter, melted
1 tablespoon taco sauce
1 teaspoon Mexican seasoning
In a large bowl, combine the popcorn, pumpkin seeds and corn chips. Combine the butter, taco sauce and Mexican seasoning; drizzle over popcorn mixture and toss to coat.
Transfer to an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 275° for 10 minutes, stirring once. Serve warm, or cool before storing in an airtight container. Yield: 3 quarts.
Prep: 5 min.
Cook: 45 min.
Field editor Glenna Tooman of Boise, Idaho, dresses up apple cider using lemonade, orange juice, honey and spices. “It makes a welcome treat for a party,” she notes.
4 cups water
2 teaspoons ground allspice
1 cinnamon stick (3 inches)
Dash ground cloves
1 gallon apple cider or juice
1 can (12 ounces) frozen lemonade concentrate, thawed
3/4 cup orange juice
1/3 cup honey
1 individual tea bag
In a large kettle, combine the water, allspice, cinnamon stick and cloves. Bring to a boil. Reduce heat; simmer, uncovered 30 minutes.
Add the remaining ingredients. Return just to a boil. Discard cinnamon stick and tea bag. Stir and serve warm.
Yield: 18 servings (4 1/2 quarts).
Published in The Messenger on 10.16.07
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