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TASTE OF HOME

April 25, 2010 • www.herald-review.com • Herald & Review

A publication of the Herald & Review 601 E. William St. Decatur, Illinois 62523 217.421.6983 Fax: 217.421.7965 PUBLISHER Todd Nelson EDITOR Gary Sawyer SPECIAL PROJECTS EDITOR Ralf Pansch ADVERTISING DIRECTOR Joel Fletcher LAYOUT ARTIST Shel Long

The Herald & Review is published daily at 601 E. William St., Decatur, IL 62523 by Lee Publications, Inc., a subsidiary of Lee Enterprises. Main phone: 217-429-5151 Advertising: 217-421-6920 Subscriptions: 217-421-6990 Any editorial content or advertising published is the property of the Herald & Review. The publishers and advertisers are not responsible for the accuracy of information contained within the publication. The Herald & Review is not responsible for typographical errors or accuracy of ads that are not provided camera-ready. The entire contents may not be reproduced in any manner, either in whole or part, without permission of the publisher. Advertisements are not endorsements by the publisher. The publisher is not responsible or liable for errors or omissions in any advertisement beyond the paid price of that advertisement. To subscribe or questions regarding subscriptions: 217.429.5151 To advertise or questions regarding advertising: 217.421.6920 To submit story ideas: 217.421.6983 e-mail: ralf.pansch@lee.net The Herald & Review is published daily at 601 E. William St. by Lee Publications, Inc., a subsidiary of Lee Enterprises. To advertise, call (217) 421-6920. © 2010 by Lee Enterprises, Incorporated Any editorial content or advertising published is the property of Lee Enterprises, Incorporated

SPINACH CRESCENTS

APRIL 29, 2010, 7:00PM DECATUR CIVIC CENTER General Admission Tickets $12 available in the Lobby at the Herald & Review, 601 E. William Street, Decatur Monday-Friday 8am - 5pm, or online at herald-review.com/taste. Doors open at 5:00pm for the Pre-Show Expo.

8 Servings Prep/Total Time: 25 min. Ingredients 1/2 cup sliced almonds 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 teaspoons Crisco® Light Olive Oil or Canola Oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (8 ounces) refrigerated crescent rolls Directions In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover

and process until well blended. Unroll and separate the crescent dough into eight pieces. Spread spinach mixture evenly over dough to within 1/8 in. of edges. Roll up and place on a greased baking sheet. Bake at

375° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings. Spinach Crescents published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p159

2 Servings Prep: 10 min. + chilling Cook: 10 min. + cooling

4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set. Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly. Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert. Yield: 2 servings. Raspberry Cream Dessert published in Taste of Home June/July 2004, p49

RASPBERRY CREAM DESSERT

Ingredients 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 1/2 cup heavy whipping cream, whipped 1 package (10 ounces) frozen sweetened raspberries, thawed 1 tablespoon cornstarch Directions In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two


CELEBRATE SPRING WITH FRESH NEW RECIPES FOR EVERY DAY MEALS

April 25, 2010 • www.herald-review.com • Herald & Review

For many, Springtime signals a time to reorganize and restore a sense of order, so what better time to refresh your repertoire of weekly dinner ideas. According to the NPD Group*, authors of the annual Report on Eating Patterns in America, Americans are eating more often at home

and have been since the beginning of the decade. As a result, consumers are looking for fresh recipe ideas that will please the adults in the family and bring kids running to the table. The NPD survey also confirms that consumers continue to prepare “easy” meals, reinforcing the fact that convenience remains a critical attribute when choosing recipes.French’s® French Fried Onions remain a popular “go-to” pantry item for creating quick and easy meals that both kids and adults enjoy. So celebrate the arrival of Spring with a fresh perspective on this family favorite and try this brand new recipe that could be just the “keeper” you’ve been looking for to refresh your family’s dinnertime. For more great recipes, visit www.frenchsfoods.com

BREAKFAST CREPES 8 Servings Prep/Total Time: 20 min.

Ingredients 1-1/2 cups fresh raspberries 1-1/2 cups fresh blackberries 1 cup (8 ounces) sour cream 1/2 cup confectioners' sugar 1 carton (6 ounces) orange creme yogurt 1 tablespoon lime juice 1-1/2 teaspoons grated lime peel 1/2 teaspoon vanilla extract 1/8 teaspoon salt 8 prepared crepes (9 inches) Directions In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.

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Look for French’s Original and Cheddar French Fried Onions in the canned vegetable aisle at your favorite supermarket. For more great recipes and cooking tips from the test kitchen at French’s, please visit www.frenchsfoods.com.

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Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings. Nutrition Facts: 1 crepe equals 182 calories, 7 g fat (4 g saturated fat), 27 mg cholesterol, 144 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 11/2 starch, 1-1/2 fat. Breakfast Crepes with Berries published in Simple & Delicious May/June 2007, p35

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KITCHENAID BLENDERS COMBINE POWER WITH PREMIUM FEATURES

April 25, 2010 • www.herald-review.com • Herald & Review

BENTON HARBOR, MI (Need date, 2010) - More than 90 years after introducing its legendary stand mixer in 1919, KitchenAid now offers virtually every essential for the well-equipped kitchen, including a collection of premium blenders that utilize a powerful motor and innovative blade design to make short work of everything from crushing ice to making smoothies. The KitchenAid 3-speed blender, a recent addition to the brand’s blender collection (model KSB354) features a generous 40 ounce glass jar, three speeds (low, medium and high) and simple, intuitive controls.

“Our research showed us that many consumers use their blenders primarily for smoothies and mixed drinks,” notes Deb O’Connor, senior manager of brand experience for KitchenAid. “Not only have we added a smoothie button to this model but we’re offering home cooks additional features not usually found in blenders at this price.” With just one push of the Smoothie button, ingredients are quickly blended at an optimal speed to crush ice and blend fruits, nuts and other ingredients together for a perfect smoothie without residual ice or fruit chunks. A Chop Ice setting crushes cubes of ice into a snowy powder in seconds, perfect for using in mixed drinks and

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cocktails. The generous 40-ounce glass jar creates enough drinks for company and a seamless control pad is easy to wipe clean. For added safety, a locking collar and blade assembly prevents the blade from spinning if the jar is not attached.

Available in black, white or red, the suggested retail price on the 3-speed blenders is $79.99. The following recipe illustrates the versatility of the blender and how this tool helps to easily create fresh and delicious results.

Preparing your waffle batter with the blender gives the waffles a very light, airy texture. Not to mention, it makes clean up a snap since you use the same container to mix and pour. The addition of the cornmeal to the waffle batter gives these light waffles a little bit of crunch. Serve with syrup, blueberry jam or a nice fruit compote.

cover and blend on low about 10 seconds more. Add remaining ingredients. Blend on Medium sped about 40 seconds, scrape sides of jar, if necessary about half way thru. Pour about ¼ cup in hot waffle iron until waffles are golden brown. Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Over 90 years later, the KitchenAid brand now offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. To learn why chefs choose KitchenAid for their homes more than any other brand*, visit www.KitchenAid.com.

SOUTHERN CORNMEAL WAFFLES

2 eggs 2 ¼ cups lowfat buttermilk ½ cup butter or margarine, melted 1 ¼ cups all purpose flour ¾ cup yellow corn meal 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt ¼ teaspoon allspice Heat waffle iron. Place eggs in blender jar. Cover and blend on LOW for 5 seconds. Add buttermilk and margarine and


NUTRITIOUS MEALS MADE EASY MINUTE RICE PROVIDES THE PERFECT PLATFORM FOR CONVENIENT, NUTRITIOUS, EVERYDAY COOKING April 25, 2010 • www.herald-review.com • Herald & Review

Between dropping the kids off at school, paying bills, doing laundry and all those other errands you do, who has time to cook nutritious meals? Debbie Jaramillo, test kitchen manager for Riviana Foods Inc., says “if your pantry is stocked with even a small list of basic foods, like rice, you can open your cupboard anytime and come up with a delicious dinner at a moment’s notice.” Here, Jaramillo offers tips for everyday meals that are good, good for your, easy on the budget and won’t compromise flavor. 1. No time to cook healthy? Minute® Rice offers convenience in the kitchen without sacrificing nutrition. “It contains no trans fats, saturated fats, cholesterol, added sodium or sugar and it’s gluten free,” says Jaramillo. Minute® Rice is enriched and contains the same nutrition as regular longer cooking white rice. 2. Think brown rice takes too long to cook? Make the switch to Minute® Whole Grain Brown Rice, a 100% whole grain food, which has the same nutritional values as longer cooking brown rice but takes just 10 minutes, one-fourth the time to prepare. “If you eat one cup of cooked Minute® Whole Grain Brown Rice, you will have eaten two-thirds of the recommended daily servings of whole grains,” says Jaramillo. 3. For quick meals, take advantage of packaged salads and vegetables, deli meats, frozen

shrimp, ground turkey, rotisserie chicken and other convenient food products that can easily convert a bowl of rice into a one-dish meal. A few quick “tips” include add fruits, nuts and honey to hot cooked rice to start the day off right; combine cooked rice with black beans, choppedtomato, fresh cilantro, cooked diced chicken and a squeeze of lime juice for a zesty salad; or make a southwest burrito by mixing hot cooked rice, salsa, diced cooked chicken, cheddar cheese and sour cream. When it comes to rice, you are limited only by your imagination,” says Jaramillo.

4. When lunch hour is a lunch minute, try Minute® Ready to Serve Rice. It’s ready after only one minute in the microwave and is perfectly cooked every time. Packaged in portable single-serve cups, the product is fully cooked, there is nothing to add and can be eaten straight from the cup. It’s great for working people brownbagging their lunch or eating on the go. Add in a few key ingredients and you have a quick, easy, nutritious and satisfying main-dish meal. 5. Got leftovers? Rice is the perfect platform for transforming leftover chicken, steak or pork into a quick, easy, one-dish meal in minutes. For more tips on quick nutritional meals using Minute® Rice, visit www.minuterice.com. Based in Houston, Texas, Riviana Foods Inc. is one of the largest processors, marketers and distributors of branded and private label rice products in the United States. Its principal brands include Mahatma®, Carolina®, Success®, Minute® and Gourmet House®.

Riviana Foods is a whollyowned subsidiary of Ebro Puleva, S.A., the leading Spanish food group, with interests in dairy, sugar, rice and pasta products. It is the world leader in the rice sector and is the world’s number two pasta manufacturer. Ebro Puleva’s

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other subsidiary in the United States, New World Pasta Company, has such well-known brands as Healthy Harvest®, Ronzoni®, San Giorgio®, Creamette®, American Beauty®, Skinner®, Prince®, Catelli® and Lancia®.

SPICY RICE, BEAN & CHEESE SKILLET 1-1/2 cups green bell peppers, chopped 3 cloves garlic, minced 1 tablespoon olive oil 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 can (15 oz.) black beans, drained, rinsed 1-1/4 cups water 2 cups Minute® Brown Rice, uncooked 1/4 cup fresh cilantro, chopped 1 cup low-fat Colby and Monterey Jack cheese, shredded Cook and stir green peppers and garlic in hot oil in large skillet on medium-high heat 1 minute. Add tomatoes, beans and water; mix well. Bring to boil. Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat. Stir in cilantro; top with cheese. Let stand, covered, 5 minutes. Makes 6 servings. Tip: For a main dish, add cooked diced chicken.


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TASTE OF HOME

April 25, 2010 • www.herald-review.com • Herald & Review

WELCOME TO THE 2010 TASTE HOME COOKING SCHOOL

OF

Special thanks to the following businesses who helped with our stage setup.

Huff Home Specialties - On stage cabinetry and counters. Decatur Memorial Hospital - Supplied the bags. Appliance Mart - On stage appliances. Pinkstons - On stage dining room set. Haines & Essick,The Gathering Place - On stage assistants. Goods Flooring - On stage area rugs. Next of Kiln - On stage serving platters. Zips Flowers by the Gate - On stage floral arrangements.


April 25, 2010 • www.herald-review.com • Herald & Review

APRIL 29, 2010, 7:00PM DECATUR CIVIC CENTER Doors open at 5:00pm for the Pre-Show Expo ~ General Admission Tickets $12 ~ Available in the Lobby at the Herald & Review 601 E.William Street, Decatur M-F 8am - 5pm or online herald-review.com/taste

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ALMOND APRICOT BARS

April 25, 2010 • www.herald-review.com • Herald & Review

Bring the

18 Servings Prep: 15 min. Bake: 45 min. + cooling

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Ingredients 2 cups vanilla chips or white chips, divided 1/2 cup butter, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 3/4 cup apricot jam 1/2 cup sliced almonds Directions In a microwave, melt 1 cup chips; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at

325° for 15-20 minutes or until golden brown. Spread with jam. Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 250 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 81 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Almond Apricot Bars published in Quick Cooking March/April 2005, p53

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APPLESAUCE PORK LOIN April 25, 2010 • www.herald-review.com • Herald & Review

10-12 Servings Prep: 15 min. Bake: 1-3/4 hours + standing

Ingredients 1 boneless pork loin roast (3 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1 cup applesauce 3 tablespoons Dijon mustard 1 tablespoon honey 3 fresh rosemary sprigs Directions Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350° for 1-3/4 to 21/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 10-12 servings.

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Nutrition Facts: 1 serving (1 slice) equals 180 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 226 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Applesauce Pork Loin published in Taste of Home April/May 2003, p33

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ORANGE CHICKEN PASTA SALAD 10

TASTE OF HOME

April 25, 2010 • www.herald-review.com • Herald & Review

1 Servings Prep/Total Time: 20 min.

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Ingredients 1/2 cup uncooked spiral pasta 1/2 cup cubed cooked chicken breast 1/4 cup mandarin oranges 1/4 cup chopped cucumber 1/4 cup halved seedless red grapes 1 green onion, sliced

bowl, combine the pasta, chicken, oranges, cucumber, grapes and onion. In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 1 serving.

ORANGE VINAIGRETTE: 3 tablespoons orange juice concentrate 1 tablespoon white vinegar 1 tablespoon Crisco® Extra Virgin Olive Oil Directions Cook pasta according to package directions; drain and rinse in cold water. In a small

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CREAM FILLED STRAWBERRIES April 25, 2010 • www.herald-review.com • Herald & Review

18 Servings Prep: 30 min. + chilling

Ingredients 18 large fresh strawberries 1 cup cold fat-free milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 2 cups reduced-fat whipped topping 1/4 teaspoon almond extract

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A Healthy Taste of Home

Nutritional Analysis: One filled strawberry equals 36 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 73 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit.

Directions Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.

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Cooking Class Schedule & More

• Embroidery

This season join us as we prepare some quick appetizer ideas, plus easy desserts and kabobs! Our recipes are made with products carried at Haines & Essick. We think you will find them easy and delicious. Joins us for demonstrations, samples and handy tips, these are fast mini classes to fit your busy lifestyle.

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Stop by our booth and sign-up for our 2010 cooking classes.

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146 MERCHANT STREET DOWNTOWN DECATUR 217-791-6426

130 E. William St. Decatur, IL 429-4374


Taste of Home 2010  

Taste of Home 2010