Taste of Home

Friday, April 22, 2016 Show: 7:00 pm | Doors Open: 5:30 pm Clearwater River Casino Event Center 17500 Nez Perce Rd, Lewiston Tickets available now until April 22 at the following locations: Lewiston Tribune, Moscow-Pullman Daily News, and both A & B Foods locations.

Welcome to the Lewis-Clark Valley’s Annual Taste of Home Cooking School With just three days left until the Lewiston Tribune’s Taste of Home Cooking School, I hope you are getting ready and anticipating this fun event!

The show is being held at the Clearwater River Casino Event Center on Friday, April 22 with doors opening at 5:30 in order to browse the multiple vendors that we have signed up for your enjoyment, some of whom are doing this for the first year ever! The show will start at 7 and runs about two hours.

A ticket is required for admission, and they are available at The Lewiston Tribune, Moscow Pullman Daily News, Largent’s Appliance in Lewistion and both the Orchards and downtown A&B Foods locations. There are no guarantees as this goes to print if there will still be any left, so make that call or take that trip to get yours!

Our culinary specialist is Kristi Larson, a returning favorite to the Valley, who will be demonstrating how to prepare and cook 8

recipes, from salad to entrees to desserts. During the presentation, she will also provide cooking and product tips to make preparing the recipes even easier.

Our emcee is none other than Lewiston local Jeff Sayre, who will be entertaining the crowd and keeping the show running smoothly while Kristi gets her hands messy instead!

This will be the eighth year that I have helped coordinate the Taste of Home Cooking School, and I’m counting on all of you to make it the best one yet. Are you up to the challenge?

Let me take a moment to explain a few things to make your show experience as enjoyable as possible.

The Clearwater River Casino Event Center is located at 17500 Nez Perce Road in Lewiston, Idaho.

There will be floor level seating with chairs and with Kristi on stage and projecting onto the two screens on either side of her, there won’t be a bad view in the house! If you would like to bring a seat cushion, you are more than welcome to do so. The tickets are not numbered, therefore the seating is based on a first come, first served basis. You will be handed a program upon entry that has a breakdown of the evening, including the list of door prizes available, the recipes that will be prepared onstage and thank you to the participating vendors. There were a limited number of V.I.P. Tickets sold this year at a higher cost than a regular ticket, to forty interested attendees and will be the only reserved seats ahead of the show. The V.I.P. guests receive the goodie bag, a Taste of Home Quick Slow Cooker Cookbook, reserved seating, V.I.P. lounge area and a meet and greet with Kristi Larson.

Before the show begins, be sure to check out the great variety of vendors that we will have there, all with fun and interesting products for you to purchase or learn more about. Many have contributed to the goody bag and also to the door prizes up for grabs.

Speaking of door prizes, as one of the most exciting components of the show there will be local and national contributions for attendees to win, as well as a grand prize provided by co-sponsor Clearwater River Casino of two tickets to see comedian Ron White, dinner for two and an overnight stay!

Be sure to check out the show and see what all the fun is about; I promise you won’t be disappointed! And did I mention that the recipes Kristi will be preparing also will be given away? Hope to see you all there!

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- Hollie Posey, Tribune Event Coordinator Friday, April 22, 2016

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Taste of Home Cooking School |

Meet Taste of Home Culinary Specialist Kristi Larson!

Kristi is originally from Othello, Washington and began learning to cook when she was about five years old. She enjoys family gatherings that revolve around food, including holiday traditions.

“For holiday dinners with my Dad’s side of the family, Grandma’s homemade rolls are a requirement. And, when we’re with my Mom’s side of the family, Grandma’s raspberry salad is usually there. For Christmas morning, my Mom always makes a Swedish Tea Ring,” Kristi explains.

It is Kristi’s love of cooking that led her to earn a Bachelor of Science degree in Family and Consumer Science Education from Brigham Young University – Idaho. From there, she worked as an independent kitchen consultant and for a national bakery chain.

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Kristi is a seasoned Taste of Home Cooking School instructor and enjoys sharing time-saving cooking tips and the latest kitchen gadgets with her audiences. She says, “I always look forward to getting back on the road and meeting Taste of Home fans everywhere I go!”

Each Cooking School show is live, so Kristi says you never know what to expect. “When I first started my job years ago, I baked a cake in a Bundt pan. I needed to remove the cake from the pan to frost it.”

“Unfortunately”, Kristi went on to explain, “the cake stuck in the pan, and only half came out. I frosted what I had and let the emcee eat the rest right out of the pan. The audience loved it!” Kristi says.

When she’s not busy putting on shows, Kristi is at home near Salt Lake City, Utah.

Come visit Kristi as she demonstrates how to prepare and cook 8 recipes, from salad to entrees to desserts. During the presentation, she will also provide cooking and product tips to make preparing the recipes even easier.

Plus - the recipes Kristi will be preparing will be given away - stop by during the show to find out more!

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Friday, April 22, 2016

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Taste of Home Cooking School |

Fan Favorite Cooper Sharp Sponsors Taste of Home Cooking School Shows Cooper Sharp cheese, a regional favorite and family tradition for many along the East Coast, is a sponsor of Taste of Home Cooking School’s spring 2016 tour. Home cooks and aspiring chefs will have the opportunity to learn new ways to enhance their recipes with Cooper Sharp at Taste of Home tour stops between March and June in corresponding states: Maine, New York, New Hampshire, Pennsylvania, Virginia, North Carolina, Florida, New Jersey, Connecticut, Washington, DC, Maryland, Vermont, Rhode Island, Massachusetts, Delaware, West Virginia, Georgia, Vermont, and Ohio.

For more than 100 years, Cooper Sharp has been made with only six ingredients, using hand-selected aged cheese and real milk.

Its distinctive, sharp flavor has created dedicated fans wherever Cooper is sold.

Along with its unique flavor, Cooper Sharp is known and loved for its smooth, creamy texture and excellent meltability. Experience the unique flavor and performance of Cooper Sharp for yourself with

this Philly cheesesteak recipe. Perfect for busy nights, this hearty sandwich will definitely be a crowd-pleaser.

Cooper Sharp Philly Cheesesteak Prep Time: 10 minutes | Cook Time: 15 minutes | 4 servings Ingredients: 11/2 lbs. boneless top round or flank steak 2 Tbsp. reduced sodium soy sauce 3 oz. (about 3 slices) Cooper Sharp White Cheese 1 Tbsp. vegetable oil 1/2 large yellow onion, thinly sliced 4 hoagie rolls, about 6 inches long, halved lengthwise  CUT beef into 2-in.-long thin slices. Place in bowl and drizzle with soy sauce.

Set aside.

TEAR cheese slices into 1-in. pieces; set aside.

HEAT oil in an 11- to 12-in. frying pan. Add onion and brown over medium-high heat 6-8 minutes. Remove to a plate or bowl.

ADD beef to pan. Saute over high heat 6-7 minutes or until cooked through and liquid is almost gone. Stir in cooked onions; remove pan from heat. Sprinkle cheese over beef and stir. Spoon mixture onto buns.

For more information about Cooper Cheese, visit facebook.com/ CooperCheese.

| Taste of Home Cooking School

Friday, April 22, 2016

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Family Owned & Operated Taste of Home Cooking School |

LOOKING FOR A NEW CAREER? Come see us at the Taste of Home Cooking School!

DRAWINGS FOR HAIR CARE PRODUCTS AT OUR TABLE!

We are currently taking open enrollment for June Cosmetology classes and Nail Technology is a 10-week course.

Call Lisa in Moscow & Lewiston at 208.301.3770 or email klbwsalisbury@aol.com

Call today to visit our schools!

Financial aid available to those who qualify.

ACCREDITED BY NACCAS

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205 10th St., Lewiston | 208.743.6822 | mrleons.com All work done by students under supervision of a licensed instructor.

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Eggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this spring. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs.

Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E, four times more vitamin D, more than double the Omega 3, and 25% less saturated fat. In addition, Eggland’s Best eggs contain just 60 calories per large egg and cost only a few cents more than ordinary eggs.

A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs stay fresher longer than ordinary eggs.

The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program and proprietary hen feed, which includes an all-vegetarian hen diet of healthy grains and oils.

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Friday, April 22, 2016

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Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Decadent Brownie Swirl Cheesecake; it’s a great dessert to share with family and friends!

Decadent Brownie Swirl Cheesecake It may look fancy, but this cheesecake is so simple. The secret is the speedy crust—it’s from a packaged brownie mix! You don’t need to be an experienced cook to make the elegant chocolate swirls on top— anyone can do it!—Taste of Home Test Kitchen

1.Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.

2.Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.

3.In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl.

4.Place in a larger baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set.

5.Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

Yield: 16 servings.

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1 package fudge brownie mix (13-inch x 9-inch pan size) FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 4 Eggland’s Best eggs, lightly beaten 3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract Fresh raspberries and chocolate curls, optional

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Prep: 50 min. + cooling Bake: 1-1/2 hours + chilling

Taste of Home Cooking School |

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Honey’s Versatility is Endless A jar in your pantry. A spoonful in your tea. A drizzle on your toast.

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For most of us, honey evokes a sense of nostalgia, remembering the honey bear that joined us at the breakfast table every morning. But now more than ever, we’ve come to appreciate honey for it’s versatility, finding more and more uses for this all-natural ingredient. From appetizers to desserts, entrÊes and beverages, honey adds a wonderful flavor profile to both sweet and savory dishes.

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For centuries, honey has been a breakfast staple, but it is now being appreciated for its uniqueness and versatility. Not only does honey enhance flavor, but it also provides functionality in the kitchen. Allnatural honey can be used as an emulsifier in sauces and dips, as a glaze for meats and vegetables, and as a humectant to attract and retain moisture. Honey is also antimicrobial, helping to resist spoilage in baked goods and other items – among many other culinary applications.

Honey not only holds its own as an ingredient, but it also provides balance to dishes – complementing and enhancing a variety of 476031D-16

Friday, April 22, 2016

foods. Honey achieves the same level of sweetness as sugar, with less volume. Honey also pairs nicely with citrus, berry and yogurt, along with fermented or pickled products, because honey decreases sourness in certain dishes. Also, honey balances bitter flavors, making it a clear favorite for coffee and tea. Finally, honey modifies salty perception and complements cured products (like ham and bacon) to balances savory tastes.

Honey can easily be substituted for granulated sweetener in your favorite dishes. For sauces, marinades and salad dressings, substitute honey for up to half the granulated sweetener called for in the recipe.

When baking, use honey for up to half the granulated sweetener called for in the recipe. In addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit.Â

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This Asian Grilled Pork Tenderloin recipe is the perfect example of honey’s functional benefits. Honey not only acts as an emulsifier in the glaze, but it also locks in moisture, leaving the tenderloin juicy and flavorful. As if this weren’t enough, honey also helps in the browning process when cooking, creating a beautiful, caramelized coating. This dish will leave the whole family asking for seconds!

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Asian Grilled Pork Tenderloin Ingredients: 2 - pork tenderloins (about 3/4 lb. each) Chopped fresh cilantro, for garnish 1/3 cup - soy sauce

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1/4 cup - honey 1/4 cup - fresh lime juice 2 Tablespoons - olive or vegetable oil 3 cloves - garlic, finely chopped 1 Tablespoon - curry powder 1 Tablespoon - grated fresh ginger 1/2 teaspoon - ground black pepper

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Directions:: In a small bowl, combine soy sauce, honey, lime juice, oil, garlic, curry powder, ginger and black pepper; mix until well blended.

Place pork tenderloins in a plastic bag; pour marinade over pork in bag.

Close bag tightly; marinate in refrigerator for 1 hour or up to overnight.

Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan.

Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.

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Tip: For a vegetarian version, replace pork with 1-1/2 pounds of extra firm tofu, cut into 1/2-inch slices; marinate as directed. Grill over medium coals 6 to 8 minutes, turning once.

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Friday, April 22, 2016

Taste of Home Cooking School | 11

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Friday, April 22, 2016