Home-cooked flavors staple of Taste of Home

Why do people love Taste of Home recipes?

Because they’re home-cooked dishes that families love, they don’t require special ingredients and they’re the kind of recipes any cook would share with friends and neighbors.

With more than 3.5 million subscribers, Taste of Home is the largest circulation food magazine in the world, editors say. And Thursday it will release its largest and most comprehensive cookbook.

“The Taste of Home Cookbook: Timeless Recipes from Trusted Home Cooks” is the kind of binder you’ll put on the shelf next to your Betty Crocker cookbook.

The book can be ordered online at www.tasteofhome.com.

Chicken with Apple Cream Sauce

From Victoria Casey, Coeur d’Alene. “Topping chicken with an apple cream sauce is a unique way to serve it. It’s impressive and my family and friends think the sauce is absolutely wonderful.”

4 boneless, skinless chicken breast halves (6 ounces each)

1 tablespoon vegetable oil

1 cup apple juice

1 teaspoon lemon juice

1/4 to 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon cornstarch

1/2 cup heavy whipping cream

1 tablespoon minced fresh parsley

Hot cooked rice

In a skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken.

Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Remove chicken and keep warm.

Combine cornstarch and cream until smooth; stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve over rice.

Yield: 4 servings

Approximate nutrition per serving (1 chicken breast half with 1/4 cup sauce): 353 calories, 18 grams fat (8 grams saturated, 46 percent fat calories), 35 grams protein, 10 grams carbohydrate, 135 milligrams cholesterol, trace dietary fiber, 391 milligrams sodium.

Garlic Herb Bubble Loaf

From Katie Crill, Priest River, Idaho. “I adapted an old sour-cream bread recipe for this deliciously different pull-apart loaf that has a heavenly aroma while baking.”

1/2 cup water (70 to 80 degrees)

1/2 cup sour cream

2 tablespoons butter, softened

3 tablespoons sugar

1 1/2 teaspoons salt

3 cups bread flour

2 1/4 teaspoons active dry yeast

For the Garlic-Herb Butter:

1/4 cup butter, melted

4 garlic cloves

1/4 teaspoon each dried oregano, thyme and rosemary, crushed

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface; divide dough into 36 pieces. Shape each into a ball.

In a bowl, combine butter, garlic and herbs. Dip each ball into mixture; place in an ungreased 9-by-5-by-3-inch loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375 degrees for 35 to 40 minutes or until golden. Remove from pan to wire rack. Serve warm.

Yield: 1 loaf

Approximate nutrition per piece: 62 calories, 2 grams fat (2 grams saturated, 30 percent fat calories), 2 grams protein, 9 grams carbohydrate, 7 milligrams cholesterol, trace dietary fiber, 119 milligrams sodium.