Brand-Name Recipes for the Holidays

'Taste of Home' Editor Suggests Quick Dishes for Harried Cooks

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'Taste of Home's Favorite Brand Name Recipes 2003'

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Barbecued Ribs with Oriental Plum Sauce

Barbecued Ribs with Oriental Plum Sauce 'Taste of Home's Favorite Brand Name Recipes 2003' hide caption

toggle caption 'Taste of Home's Favorite Brand Name Recipes 2003'
Classic Lemon Meringue Pie

Classic Lemon Meringue Pie 'Taste of Home's Favorite Brand Name Recipes 2003' hide caption

toggle caption 'Taste of Home's Favorite Brand Name Recipes 2003'

Looking for a fast and simple way to prepare a tasty meal amid the holiday rush? NPR's Linda Wertheimer talks to Diane Warner, Taste of Home magazine associate food editor, about "brand-name recipes" — dishes suggested on a can of Campbell's soup or a box of Jell-O.

Below are a few recipes from Taste of Home's Favorite Brand Name Recipes 2003 (Taste of Home Books, Copyright 2003 Publications International Ltd.).

Barbecued Ribs with Oriental Plum Sauce

3 pounds pork spareribs

1/2 cup water

Oriental Plum Sauce (recipe below)

Arrange ribs in single layer in 13x9-inch microwave-safe dish. Pour water over ribs. Cover loosely with plastic wrap. Microwave on medium-high (70 percent power) 20 minutes, rearranging ribs once.

Place ribs on grid. Grill over medium coals 20 minutes or until barley pink near bone, basting with Oriental Plum Sauce during last 10 minutes of cooking. Serve with remaining sauce.

Makes 4 servings.

Oriental Plum Sauce

1 jar (10 ounces) plum jam

2 tablespoons Frank's RedHot Cayenne Pepper Sauce

2 tablespoons prepared seafood cocktail sauce or chili sauce

1 teaspoon grated peeled fresh ginger

Combine ingredients in small saucepan. Cook over medium heat 3 minutes or until hot and bubbly, stirring occasionally. Cool completely.

Makes about 1-1/2 cups.

Classic Lemon Meringue Pie


Classic Crisco Single Crust (recipe below)


1-1/2 cups sugar

1/4 cup cornstarch

3 tablespoons all-purpose flour

1/4 teaspoon salt

1-1/2 cups hot water

3 egg yolks, beaten

2 tablespoons butter or margarine

1-1/2 teaspoons grated lemon peel

1/3 cup plus 1 tablespoon fresh lemon juice


1/2 cup sugar, divided

1 tablespoon cornstarch

1/2 cup cold water

4 egg whites

3/4 teaspoon vanilla extract

1. For crust, prepare and bake as directed. Cool. Heat oven to 350 degrees F.

2. For filling, combine 1-1/2 cups sugar, 1/4 cup cornstarch, flour and salt in medium saucepan. Add 1-1/2 cups hot water gradually, stirring constantly. Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat to low. Cook and stir constantly 8 minutes. Remove from heat. Add about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring mixture to a boil on medium-high heat. Reduce heat to low. Cook and stir 4 minutes. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.

3. For meringue, combine 2 tablespoons sugar, 1 tablespoon cornstarch and 1/2 cup cold water in saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool.

4. Mix egg whites and vanilla in large bowl. Beat at high speed of electric mixer until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition. Combine meringue with cornstarch mixture and continue beating until stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.

5. Bake at 350 degrees F for 12 to 15 minutes or until meringue is golden. Do not overbake. Cool to room temperature before serving. Refrigerate leftover pie.

Makes 1 (9-inch) pie.

Classic Crisco Single Crust

1-1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 Crisco Stick or 1/2 Crisco cup all-vegetable shortening

3 tablespoons cold water

1. Spoon flour into measuring cup and level. Combine flour and salt in medium bowl.

2. Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.

3. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball.

4. Press dough between hands to form 5- to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim circle 1 inch larger than upside-down pie plate. Carefully remove trimmed dough; set aside to reroll and use for pastry cutout garnish, if desired.

5. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.

6. For recipes using a baked pie crust, heat oven to 425 degrees. Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

7. For recipes using an unbaked pie crust, follow directions given for that recipe.



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