Taste of Home Magazine Hot off the Grill

Cover Photo

Cover Photo

Contact:Kaymi Malave
Krupp Kommunications


Grand Prize Winner from the magazine’s popular national recipe contest to appear on “The Early Show” on CBS

Greendale, WI – As backyard gardens and farmers’ markets begin to overflow with fresh fruits and vegetables, Taste of Home’s June/July 2007 issue (on newsstands June 5) dishes up the winners of the magazine’s national Bountiful Harvest recipe contest.  Plus, there are “Sizzling Summer” grilling ideas as well as party plans for an elegant-but-easy bridal shower luncheon and a casual baseball bash.

As always, Taste of Home’s recipe contest brought in a generous “crop” of entries from its 3.5 million readers, who showcased fresh produce in meals they serve to family.  Grand Prize in the recipe contest, selected from more than 2000 entries, went to Kathryn Pehl of Prescott, Arizona, for her Spaghetti Squash with Red Sauce (page 26).  The judges could not resist her flavorful tomato sauce—served over spaghetti squash instead of the usual pasta— and neither will millions of people who see it in the magazine, on-line, and on TV when Kathryn demonstrates it alongside Taste of Home’s editor-in-chief Catherine Cassidy on CBS’s “The Early Show” on June 5, 2007.

Mouth-watering runners up include Apple-Brie Spinach Salad, Roasted Yellow Pepper Soup, Grilled Three-Potato Salad and Mock Apple Pie Squares—made with zucchini!  To enter the current contests for a chance to be the next Taste of Home “celebrity,” simply go to or pick up the June/July issue.

Beautiful Bridal Shower Includes On-Line Bonus
Hosting a luscious luncheon for a bride-to-be or another summer occasion is delightfully easy with the outstanding recipes readers share in Taste of Home June/July (page 5).  The selection includes a delectable chicken salad, strawberry punch, an elegant flower-trimmed cake and more.

Plus, there’s a pretty floral place card that can be printed on your home computer at, and subscribers can access a Web Bonus of more shower recipes, favors, decorating ideas and games at

Hot Off the Grill
For a meal in the great outdoors (page 9), recipes like Fiesta Rib Eye Steaks, Pineapple Chicken Kabobs, Grilled Corn on the Cob, Marinated Flank Steak and Fruit ’n’ Cake Kabobs are among the tempting choices for the barbecue.  Picnic favorites make a strong appearance, too, with Dilly Potato Salad, Picnic Chicken and Peanut Butter Chippers cookies.

Baseball fan Cathy Runyon of Allendale, Michigan scored a big hit with a game-day lunch she planned for her gang (page 16).  She tells how to make a Home Run Slugger Sub (carving the long bread to resemble a bat!), Bases Loaded Nachos, Lost-in-the-Sun Punch and Curveball Cupcakes.

Every one of the outstanding 77 recipes in the Taste of Home June/July issue, like all Taste of Home recipes, are accompanied by a mouth-watering photo and has been tested by the Taste of Home Test Kitchen’s professional home economists, guaranteeing success every time.

Taste of Home is the world’s most popular cooking publication.  Since 1993, it has offered a friendly exchange of family-favorite recipes, cooking tips and personal stories from real home cooks in its flagship magazine and other publications, in cookbooks and on its Web site,  Today, Taste of Home is part of the Reader’s Digest family, and the circulation of all Taste of Home magazines, including Simple & Delicious, Light & Tasty and Cooking for 2, totals 6.7 million.

Here’s a Bountiful Harvest Contest finalist:

Layered Summertime Salad

Luscious layers of pasta and veggies make up this super summer salad that can be made ahead for warm-weather picnics and deck parties.  It makes enough to feed a crowd.
—Betty Fulks
Onia, Arkansas

Layered Summertime Salad

  • 2 cups uncooked gemelli or spiral pasta
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 cup sliced green onions
  • 4 bacon strips, cooked and crumbled, divided
  • 4 cups torn romaine
  • 1 cup fresh snow peas, trimmed and halved
  • 1 cup fresh cauliflowerets
  • 1 cup fresh broccoli florets
  • 1 large sweet red pepper, chopped
  • 1/2 cup shredded Swiss cheese

Cook pasta according to package directions.  Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside.  Drain pasta and rinse in cold water; toss with onions and half of the bacon.

In a large salad bowl, layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese.  Repeat layers.  Sprinkle with remaining bacon.  Cover and refrigerate until serving.  Yield: 16 servings. 

Want More Cookout Ideas?
There are many more savory choices in Taste of Home Great American Cookout, a new 192-page softcover collection available wherever magazines are sold from May 15, 2007 through August 13, 2007.  It includes more than 260 recipes, plus grilling charts and outdoor food safety tips.