f o o d
|
r e c i p e s
2
Tbsp. minced onion
Crusty bread slices
3
oz. crumbled blue cheese
Italian (flat-leaf) parsley
1
recipe Balsamic-Apple Chutney,
b e lo w
1. Line a 15xl0xl-inch baking pan with foil and
lightly coat with
n o n s t i c k c o o k i n g s p r a y ;
set aside.
In a medium bowl combine ground beef, bread
crumbs, egg, onion,
1
teaspoon
s a l t
, and
%
teaspoon
p e p p e r .
Mix to combine. Shape meat mixture into a
8x4-inch rectangle on waxed paper. Cut into 1-inch
squares. Roll each portion into a ball and place in
prepared pan.
2. Broil meatballs 4 to 5 inches from heat for
8
to
10
minutes or until internal temperature of
meatballs reach 160°F.
3. Gently toss meatballs with chutney. Serve with
crusty bread slices. Sprinkle with blue cheese and
parsley. Makes 4 servings.
Balsamic-Apple Chutney In large nonstick skillet heat
2 tablespoons olive oil over medium heat. Add
l V z
cups
chopped onions and
V z
teaspoon kosher salt. Cook
over medium to medium-high heat about
10
minutes,
stirring frequently, just until golden. Add 3 Granny
Smith apples, peeled, cored, and chopped;
V z
cup
balsamic vinegar; and
2
tablespoons honey to skillet.
Cook over medium heat, uncovered, until most of the
liquid has evaporated. Add 2/jcup water to skillet;
simmer, covered
20
minutes or until apples are tender.
each
serving
6 7 8
cal
, 3 3
g fat,
3 3
m gchol
,
1,336
mg
sodium
, 66
g carb,
3
g fiber,
3 1
gpro.
COVER RECIPE
E g g S a l a d S a n d w i c h w i t h
B a s i l - H o n e y - L e m o n D r e s s i n g
start
to
f in is h
2 0
min.
V z
cup coarsely shredded carrot
V
2
of a small red onion, cut into very thin wedges
V z
cup pitted Kalamata olives, halved
8
slices crusty bread
1
cup baby spinach
6
hard-cooked eggs, thickly sliced lengthwise
!/»
cup olive oil
V a
cup fresh basil leaves
2
Tbsp. finely shredded Parm esan cheese
2
Tbsp. lemon juice
2
tsp. honey
1. In bowl gently toss together carrot, red onion, and
olives. Line four of the bread slices with spinach. Top
with sliced eggs and carrot mixture.
2. In blender or food processor combine oil, basil,
Parmesan, lemon juice, honey,
V s
teaspoon
s a l t
and
a dash of
p e p p e r .
Process until blended and slightly
thickened. Drizzle over carrot mixture and eggs.
Top with remaining bread slices and serve. Makes
4 sandwiches.
each
serv in g
4 5 2 c a l , 2 6 g f a t , 3 1 9 m g c h o l , 6 9 2 m g
s o d i u m , 3 8 g c a r b o , 3 g f i b e r , 1 6 g p r o .
E n t e r
t o
W
i n
Y o u r o r i g i n a l
( n e v e r b e f o r e p u b l i s h e d )
r e c i p e c o u l d w i n $ 5 0 0 i n o u r m o n t h l y
P r i z e T e s t e d R e c ip e s ® C o n t e s t .
(See page
iso.)
M ONTHLY PRIZES
Two $500 winners.
O c t o b e r 2 0 1 1
C a t e g o r i e s
CHOCOLAT E C O O K i I! S W hether it’s a drop, bar, cutout, slice-and-
bake, or shaped cookie, make it with chocolate chunks or pieces, cocoa
powder, or melted chocolate (dark, milk, or white). Some ideas: Pair rich
chocolate flavor with cereals, nuts, fruit, and/or spices. Sandwich cookies
together with a flavored filling, dip them in chocolate, or tuck a surprise
in the center. Send in your irresistible recipe.
PUMPKIN SID K
DISH K S Think beyond dessert.
Create a savory
side-dish recipe that uses either canned or fresh pumpkin. Use it to
make biscuits, yeast rolls, or a savory bread pudding. Combine pumpkin
and grains for a side-dish salad or casserole. Create a rich and creamy
pumpkin soup and top it with caramelized onions or fresh crispy
croutons. Or roast a small pumpkin and sprinkle the roasted pieces with
cheese and nuts.
T h i s M o n t h ’ s $ 5 0 0 W
i n n e r s (See page 150)
Linden R. Gray, Temple City, CA; Tamara Cadle, Leon, WV
C o n t e s t
D e t a i l s
Subject to Official Rules at BHG.com/recipe/memberRecipes. No purchase
necessary. Open to legal U.S. residents, 18 years or older. Void where
prohibited. Sponsor: Meredith Corp., Des Moines, IA.
EXTRA
The October 2011 Contest begins 2/01/2011 and ends 3/24/2011.
Online: Enter at BHG.com/ptrcontest or submit the entry information in an
e-mail to [email protected]. Online and e-mail entries must be received
by 11:59 p.m. C.T. on 3/24/2011. By mail, send entries by postal mail to:
1011 Food Dept., Better Homes and Gardens magazine, Des Moines, IA
50309-3023. Mail entries must be postmarked on or before 3/24/2011 and
received by 3/31/2011.
ENTRY i
NFORMATION For each Category entered, create your
original recipe. Multiple entries are allowed, but each recipe must be
submitted as a separate entry and each entry must meet the following
requirements:
• A recipe may be submitted for any of the monthly Categories. Write
or type on each entry the Category you wish to enter. Each recipe may
be submitted forjudging in only one Category. Multiple entries maybe
submitted in the same envelope or e-mail.
• Recipe entries must be created by entrant and cannot have been
previously published, won another competition or contest, or have
been used for advertising or promotional purposes. Entry must: (l)
include recipe name and the number of servings that the recipe yields,
(2) use ingredients available in most grocery stores; (3) list ingredients
with measurements in order of use; (4) include step-by-step preparation
and cooking directions; (5) include entrant’s name, age, complete
address with Zip code, and telephone number with area code; e-mail
address is optional. ■
I
48
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
