For Melinda Rhoads of Slippery Rock Township, recipes collected from magazines have always added variety and spice to her family table.

A homemaker, mother of three and a basketball coach for the Slippery Rock junior high girls team, Rhoads often adapts recipes she collects to suit her family's tastes.

After years of trying and tweaking recipes from Taste of Home magazine, which publishes recipes sent in by its readers, Rhoads decided to contribute.

"I thought it was a good idea," said Rhoads, who sent in her recipe for garlic cheese breadsticks last summer. "I enjoy the magazine and I realize that that's where they get their recipes."

Adapted from a pizza dough recipe, the breadsticks were a homemade version of the breadsticks her daughters craved when dining in restaurants.

"I kind of just doctored it up," she said.

Contacted by the magazine in November, Rhoads was informed her recipe would appear in the February/March 2005 issue under the section "Good Food That's Good for You."

Though her recipe was not created for health reasons, Rhoads thought the addition of wheat germ and the recipe's low calorie count may have accounted for its placement in the magazine.

Since her recipe appeared, along with recipes for poached salmon and pepper salad, Rhoads has discovered just how popular the cooking magazine is.

"I can't believe the attention," she said, recalling being recognized several times since the issue's publication. "Almost every where I go someone has seen it."

While she was surprised with the notoriety that came from appearing in the magazine, Rhoads understands why people use its home-style recipes.

"I think its because you can get the magazine and make something that night," she said, explaining that most recipes make use of common ingredients.

"And they turn out the way they write it."

1¾ to 2½ cups all-purpose flour¼ cup toasted wheat germ1 package (¼ ounce) active dry yeast½ teaspoon salt1 cup water1 tablespoon plus 2 teaspoons olive oil, divided1 tablespoon honey2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1 tablespoon minced fresh basil or 1 teaspoon dried basil2 to 4 garlic cloves, minced½ cup shredded part-skim mozzarella cheese½ cup shredded Parmesan cheeseIn a large mixing bowl, combine 1½ cups flour, wheat germ, yeast and salt.In a saucepan, heat the water, 1 tablespoon oil and honey to 120 to 130 degrees. Add dry ingredients; beat just until moistened.Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4 to 6 minutes. Cover and let rest for 10 minutes.Roll into a 15x10-inch rectangle. Transfer to a greased 15x10-inch baking pan. Press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic.Cover and let rise in a warm place until doubled, about 30 minutes.Bake at 425 degrees for 10 minutes. Sprinkle with cheeses. Bake 3 to 5 minutes longer or until cheese is melted and bread is golden brown.Cut into 20 strips. Serve warm.Makes 20 breadsticks.By Melinda Rhoads

¼ cup fat-free mayonnaise¼ cup reduced-fat plain yogurt2 to 3 tablespoons minced fresh dill1 green onion, chopped1½ teaspoons minced fresh basil4 whole peppercorns1 bay leaf1 salmon fillet (1 pound), cut into 4 piecesFor dill sauce, combine the mayonnaise, yogurt, dill, onion and basil in a blender. Cover and process until smooth. Cover and refrigerate until serving.Place 2 inches of water, peppercorns and bay leaf in a large skillet. Bring to a boil. Reduce heat and add salmon.Cook, uncovered, for 4 to 8 minutes or until fish flakes easily with a fork. Remove with a slotted spoon. Discard bay leaf.Serve fish with dill sauce.Makes 4 servings.

1 each small green, sweet red and yellow pepper, julienned1 banana pepper, seeded and cut into rings¼ pound fully cooked lean ham, cut into 2-inch strips2 ounces Swiss cheese, cut into 2-inch strips1 small red onion, julienned¼ cup canned chopped green chilies, drainedDressing3 tablespoons cider vinegar3 tablespoons olive oil1 teaspoon ground mustard1 teaspoon pepper1 teaspoon minced fresh dill¼ teaspoon sugar2 to 5 drops hot pepper sauce (optional)In a large salad bowl, combine peppers, ham, cheese, onion and chilies.In a blender, combine dressing ingredients; cover and process until blended.Drizzle dressing over salad; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.Makes 6 servings.