Favorite CL Issues of All Time?

[Natasha]

Maybe we had this topic a long time ago on the old BB, but here goes ...
I would love to know if you have a favorite CL issue of all time (or maybe a couple), and why? Every issue of CL is great, of course, but I find that I refer to some much more than others... For the time being, my vote goes to the Jan./Feb. 2000, which had all those great soups and dips, plus the butterscotch bars, and so on.

[Gail]

I happen to be partial to the issue I couldn't get ahold of: the October, 1999, with all the good desserts and chicken recipes. It was that issue which brought me here when the circulation department returned my check for a back issue telling me they were out of stock!

[lindrusso]

That would be July/August 1998 for me!!!

I've possibly tried more recipes from other issues, but I have not gathered so many regulars (things I've cooked again and again) from any other issue.

This issue included the Blueberry Pound Cake, Blackened Portobello-Mushroom Salad, Chocolate-Chip Bundt Cake, Pasta with Asiago Cheese and Spinach, Penne with Spinach Feta and Olives and the Summer Garden Tart. There were several other good recipes that I tried in this issue, but these are the ones I have in my favorites file.

Looking through that issue made me realize that there are many more recipes from that issue that sound yummy!!

I've been enjoying the last issue too, but I've made it about halfway through all the recipes I plan to try!

[tammy/MN]

this is the 2nd post that i have read about the summer tart thing. can someone post that one? thanks

[lindrusso]

Originally posted by tammy/MN:
this is the 2nd post that i have read about the summer tart thing. can someone post that one? thanks

Here's the recipe. Enjoy!:

SUMMER-GARDEN TART

2 teaspoons olive oil
1 cup vertically sliced Vidalia or other sweet onion
1 cup sliced yellow squash (about 1 medium)
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3 garlic cloves, minced
1 cup fresh corn kernels (about 2 ears)
1/2 cup 1% low-fat milk
1 (11 1/2-ounce) can refrigerated corn bread twists
Cooking spray
1 tablespoon yellow cornmeal
1/4 cup (1 ounce) shredded part-skim Mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

1. Preheat oven to 400º.

2. Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.

3. Unroll dough (do not separate into strips). Roll dough into a 12 × 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.

4. Crimp edges of dough with fingers to form a rim. Sprinkle Mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400º for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.

Per serving: 244 Calories (kcal); 7g Total Fat; (24% calories from fat); 9g Protein; 37g Carbohydrate; 4mg Cholesterol; 605mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates



[This message has been edited by lindrusso (edited 06-21-2000).]

[andrea]

first place is "hello, cupcake" (sept 99)...the chicken noodle soup is the best ever!!! this is the only issue i've ever lost (knock on wood) and i immediately went to the grocery store and re-bought it!
second place would be a tie between "great bowls of soup" (jan 00) and "new holiday traditions" (nov? of 98)

[Natasha]

[quote]Originally posted by Gail:
[b]I happen to be partial to the issue I couldn't get ahold

[Natasha]

Thanks Maelynn and Lisa! Let's try this again.
Gail, just wondering if you ever did get hold of that issue. If not, did you get everything you wanted from it? If there's anything else you'd like (e.g., the recipe index, so you can see what's in the issue and get any other recipes that interest you), just let me know.

[CrystalB]

I vote for October 1999 also!! I loved the black bean soup, tomato soup, and tostadas!! It contains most of my staple CL recipes!!! I don't have the Jan 00 issue but it too sounds like it contained a ton of yummy recipes and ideas.

[CrystalB]

I vote for October 1999 also!! I loved the black bean soup, tomato soup, and tostadas!! It contains most of my staple CL recipes!!! I don't have the Jan 00 issue but it too sounds like it contained a ton of yummy recipes and ideas.

[Mary Ann]

Mine would have to be April'97--the 10th Anniversary Issue.

There are so many favorites--Greek-style Scampi, Four Cheese Lasagna, Herbed Basmati Rice, Cavatappi with Spinach, Beans and Asiago Cheese, Garlic-Rosemary Roasted Chicken, Lemon-Garlic Chicken with BLond BBQ Sauce, Tex-Mex Black Bean Dip, Anzac Biscuits and many more.

For those of you who didn't subscribe back then, I'd be happy to post any of these recipes for you.

[Gail]

Thanks so much for the offer, Natasha! Wow, everybody is being so super about this. Lynn has been looking through her back issues, Laura B. originally posted a ton of recipes for me... I'll have to go through the index and look... I know I don't have the recipes Crystal mentioned here.

[Dana]

I don't know if I have a favorite issue, but I definitely have a favorite recipe. It's from the Jan/Feb 97 issue. The Mostaccioli-Spinach Bake is fabulous. Every time I serve this dish I get rave reviews. And it's so easy. I've been making this dish for over 3 years and still love it!

[Gail]

Originally posted by Dana:
I don't know if I have a favorite issue, but I definitely have a favorite recipe. It's from the Jan/Feb 97 issue. The Mostaccioli-Spinach Bake is fabulous. Every time I serve this dish I get rave reviews. And it's so easy. I've been making this dish for over 3 years and still love it!
Ooh! Ooh! Ooh! Can you pass that one on, please?

[Susan]

I have to add cheers for the October 1999 issue! The black bean soup recipe has been so popular with my family and I've taken it to potlucks as well. I've tried many black bean soup recipes but this one tops them all for speed and taste! The cheese and bean enchiladas from that issue were yummy too! I have many other recipes marked to try in that issue but haven't gotten back to them yet.

~~Susan~~

[BethH]

MaryAnn: Those recipes sound great--I would love it if you would post them! I started subscribing Jan of this year, so I don't have any of those back issues. I haven't had a chance to make a ton of stuff since I subscribed but my two faves from what I have tried are the Lemony Orzo Salad and the Peanutty Noodles. Both were great! I'm so happy to have discovered CL and esp. this bulletin board! http://www.cookinglight.com/bbs/tongue.gif

[lorilei]

Dana -- I second Gail's motion to post the Mostaccioli-Spinach Bake recipe!!

We're spinach fiends at my house, and I could use a new way to prepare it!

[Dana]

Ok, for all you vegetarians and spinach lovers!

Mostacciolia-Spinach Bake

8 ounces uncooked mostaccioli (about 3 cups uncooked tubular shaped pasta)
2 tablespoons reduced calorie stick margarine, divided
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup all purpose flour
2 1/2 cups skim milk
1 1/4 cups preshredded Parmeasan cheedse, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oragano
1 10 ounce package frozen chopped spinach, thawed and drained
Cooking spray
1/4 cups bread crumbs (I like the Italian seasoned)
2 tablespoons preshredded Parmesan cheese

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, omitting salt and fat.
3. Melt 1 tablespoon margarine in a medium heavy saucepan over medium high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seansoning, and pepper.
4. Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13x9 inch baking dish coated with cooking spray.
5. Combine bread crumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated.

Yeild: 6 servings (1 1/2 cups)

Calories: 372; Fat 10.6 (sat 5.1g, mono 3.3g, poly 1.4g); Protein 21g; Carb 48g; Fiber 3.6g; Chol 20mg; Sodium 884mg; Calc 525mg


Let me know if you enjoy!

[Mary Ann]

Beth H.--

I'll post those recipes under a new heading--April'97 favorites.

You'll love Cooking Light. I have every issue since May 1990, and it's been my primary source of recipes since then!

[This message has been edited by Mary Ann (edited 06-22-2000).]

[Beth Y]

How can you guys remember the dates? Very impressive.
I think my favorite was the one, this year, with the braising lessons and all the braising recipes. It taught me a lot that I have used in other recipes and my own "made-up" cooking.

[marshalynne]

maryanne-
could you post the recipe for lemon chicken with blond bbq sauce? It sounds YUMMY!!

[Natasha]

Hey Beth Y! Weren t you going to Europe sometime soon? Hope you have a blast!!
CrystalB, the Jan./Feb. 2000 issue was indeed an amazing one. I would really recommend any of the soups from it (especially the Thai Shrimp Bisque, but there was also a Chile Cheddar Chowder and some others), and the dips (Spinach-Feta, Shrimp Dip, Mushroom Dip...). The butterscotch bars also met with raves from a lot of people. I can t tell you any specifics about what else was in there, because I lent my issue to a friend a couple of weeks ago. If you are interested in any of the recipes I ve named or want to know what else was in that issue, just let me know. (I hate missing issues - don t know bout you!)

[Marcie]

Based on the number of food chunks and stains on it, my most well-used issue is 9/96, the 4 cheese macaroni issue. I also love the 10/96 and 4/97 issues for reasons mentioned above, and 4/98 with the white refried beans recipe.

[Mary Ann]

Marcie--LOL--I have some of those,too! Sometimes that's how I can tell if I've made that recipe before! http://www.cookinglight.com/bbs/biggrin.gif

Marshalynne--the lemon chicken recipe is posted under the heading April '97 favorites.