Taste of home

Learn

new fall recipes, meal ideas & creative cooking tips

Inside this issue:

Meet hundreds of people like you who love to cook

Caprese Sausage Bake recipe - page 4

Receive a gift bag with valuable coupons & Taste of Home magazines

Country-Style Pork Loin with Gravy recipe - page 6

Show brought to you by:

Wild Rice & Mushroom Stuffing recipe - page 9

Event sponsors:

Pork chops and sweet potatoes recipe - page 7

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LUDINGTON DAILY NEWS/TASTE OF HOME

| TUESDAY, SEPTEMBER 15, 2015

INSIDE Caprese Sausage Bake 4

Country-Style Pork Loin with Gravy Recipe 6 Pork Chops and Sweet Potatoes

7

Brie-and-Veggie Brunch Strata

8

Wild Rice & Mushroom Stuffing

9

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TUESDAY, SEPTEMBER 15, 2015

|3

| LUDINGTON DAILY NEWS/TASTE OF HOME

New chef excited to perform for TOH show

Taking the stage ‘I love to eat. I am always excited about

sharing food with people. Food makes me happy.’

BY MELISSA KEEFER DAILY NEWS STAFF WRITER This year’s Taste of Home Cooking School features two chefs — Amy Zarichnak, who is going solo on her first show after joining TOH two years ago and Dana Elliot, a veteran TOH chef who is helping her out.

The show, at 7 p.m. Sept.

17 at West Shore Community College’s Rec Center, will

Amy Zarichnak

Dana Elliott

be fall-themed and holidayrelated recipes for people to cook.

“The show will center around food that doesn’t take a lot of time, so you can spend time with your fami-

lies, but tastes delicious,” Zarichnak said.

Zarichnak, a native of Pennsylvania, joined TOH after a major career change when she was 41 years old. “I am a career changer. I went

Amy Zarichnak to the Culinary Institute of America and it almost killed me. Culinary school is an intense program.”

Zarichnak said once she finished school, she saw the ads looking for a TOH chef

and she knew right then that is what she wanted to do.

“I am so thankful and grateful to be working for them. It’s the brand I grew up with,” Zarichnak said.

“Growing up, I remember getting together with family and friends and everyone was a TOH subscriber and cooked from it.”

More than anything though, Zarichnak said she took the job because “I love to eat. I am always excited about sharing food with people. Food makes me happy.”

She said being able to connect with the audience and TOH fans is the rewarding part.

To prepare for the shows,

Zarichnak spends her time perfecting the recipes.

“We are going to have some great recipes,” Zarichnak said. “And some great laughs.”

Besides the food, Zarichnak is excited for the opportunity to travel to Michigan.

“Fall there is incredibly beautiful,” Zarichnak said.

Chef Dana Elliot may also do a few recipes for the show.

Tickets for Taste of Home Cooking School, sponsored by the Ludington Daily News, are available by calling the Ludington Daily News at 845-5181. Reserved seating is $18 and general admission seating is $12.

Doors open at 5 p.m.

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LUDINGTON DAILY NEWS/TASTE OF HOME

| TUESDAY, SEPTEMBER 15, 2015

Jones Dairy Farm celebrates six generations of Jones Sausage on America’s Breakfast Table FORT ATKINSON, Wis. (date) -- Jones Dairy Farm joins the Taste of Home Cooking Schools on its national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889.

Taste of Home Cooking Jones Sausage, made from School participants will learn premium cuts of meat and the benefits of cooking with all natural ingredients com-

Caprese Sausage Bake Ingredients: • 6 large eggs • Salt and pepper to taste • 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links • 3 cups frozen shredded hash browns, thawed • 1 cup grape or cherry tomatoes, halved or quartered • 1/2 cup fresh basil, chopped • 6 ounces shredded fresh mozzarella cheese, divided

Directions: Preheat oven to 375˚.

Spray 8x8 glass baking dish with nonstick spray.

Whisk eggs, salt, and pepper in bowl; set aside.

Arrange Jones Sausage links in an even layer in bottom of baking dish. Spread hash browns evenly on top.

Sprinkle with half shredded cheese followed by tomatoes and basil. Pour in eggs; gently shake baking dish to ensure eggs are evenly distributed. Sprinkle remaining cheese on top.

Cover with foil that’s been sprayed with nonstick spray and bake for 40 minutes. Remove foil and continue baking for 5-10 minutes or until cheese is golden brown. Let sit for 15 minutes before slicing and serving.

Serves 6

pletely free of MSG, nitrites and preservatives for a farmfresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today.

For 126 years, Jones Dairy Farm has been committed to delivering high-quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best known for

their all natural sausage, Jones Dairy Farm also produces an extended line of wholesome products including dry aged bacon, ham, Canadian bacon, turkey bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of flavors. From Mild to Maple, and Turkey to new Chicken, Jones Dairy Farm has the

sausage to suite every appétit.

If you’re looking for a special brunch recipe or making breakfast for dinner for the entire family, try this play off a traditional Italian Caprese salad.

Jones Sausage is a savory, satisfying addition to the fresh tomatoes, basil and freshly shredded Mozzarella that creates a delicious, appealing dish that’s sure to impress.

TUESDAY, SEPTEMBER 15, 2015

|5

| LUDINGTON DAILY NEWS/TASTE OF HOME

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LUDINGTON DAILY NEWS/TASTE OF HOME

| TUESDAY, SEPTEMBER 15, 2015

Physicians Mutual values family traditions OMAHA, NEBRASKA — Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the third consecutive year. Physicians Mutual believes the kitchen table is where family traditions are born, meals are shared and celebrations take place.

“Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “The Taste of Home community values the importance of spending time around the kitchen table with family and friends, just like we do at Physicians Mutual.”

eight years and the recipes shared at the cooking school are certain to satisfy family and friends. This dish is sure to be a new family favorite:

About Physicians Mutual For Physicians Mutual customers, employees and agents, the kitchen table is Life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and conversations take place.

It’s where family decisions get made.

“We’re thrilled to continue our partnership with Phy-

sicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. “Our community loves sharing good food with family and friends and believes the kitchen table is the heart of the home.”

Physicians Mutual has received a 97% customer satisfaction* rating for the past

Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance

coverage and annuities. In 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have more than $3.3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings.

Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www.PhysiciansMutual.com.

Country-Style Pork Loin with Gravy Recipe This slow cooker recipe chicken broth is a perfect end to the 1/4 cup cornstarch day. Serve mashed pota1/4 cup cold water toes as a comforting side and the meal is complete. Hot mashed Prep: 20 min. Cook: 5 hours

1 boneless whole pork loin roast (3 pounds) 1/2 cup all-purpose

flour 1 teaspoon onion powder 1 teaspoon ground mustard 2 tablespoons canola oil 2 cups reduced-sodium

potatoes, optional

Cut pork roast in half.

In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour

broth over pork. Cover and cook on low for 5-6 hours or until tender.

Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices.

Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Yield: 8 servings

TUESDAY, SEPTEMBER 15, 2015

|7

| LUDINGTON DAILY NEWS/TASTE OF HOME

American Kitchen Cookware by Regal Ware Takes Inspiring Delicious to a new level American Kitchen Cookware

by Regal Ware is proud to partner with Taste of Home Cooking Schools as the exclusive cookware sponsor for the Fall 2015 season.

We believe the key to great tasting food is passionate cooks and the best cooking tools.

American Kitchen cookware by Regal Ware provides the best tools to inspire delicious meals, conversation, and experiences with family and friends.

From September through December 2015, the Taste of Home Cooking School Tour will be visiting more than 100 communities across the country. Each school will include a live cooking demonstration featuring American Kitchen cookware by Regal Ware, and American Kitchen products will be used for other cooking demonstrations as well. Attendees will be inspired to explore new levels of flavor in their dishes, to be more adventurous with

cooking techniques, and to attempt that new recipe they always wanted to try. Additionally, all attendees will receive a gift bag filled with goodies, including a valuable American Kitchen by Regal Ware money-saving coupon, and much more!

Get your American Kitchen

by Regal Ware 10-inch tri-ply casserole pan today and try this great recipe which shows off the best qualities of its stovetop-to-oven-to-tabletop versatility.

About Regal Ware Regal Ware is known for producing the world’s finest cookware for families – Made in the USA, and is the premier manufacturer of high quality stainless steel cookware in the United States for the direct sales market worldwide.

Regal Ware’s core values of integrity, dedication, performance and pride define the company. Its innovative engineering and legacy of quality manufacturing dates back

to 1911. Regal Ware is committed to bringing people back to the table, and is doing so through consumer initiatives and product offerings that make cooking easier and more enjoyable. Regal Ware products include stainless steel and cast aluminum cookware and stainless steel bakeware available exclusively through direct-to-the-consumer sales. For information visit www.regalware.com.

About American Kitchen American Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www.americankitchencookware.com.

Pork Chops and Sweet Potatoes 4 bone-in pork chops (about ¾ inch thick) ½ cup packed brown sugar ½ cup reduced sodium soy sauce 2 garlic cloves, minced ¼ teaspoon pepper 2 sweet potatoes, peeled and cut into ½-inch cubes 1/3 cup maple syrup 2 tablespoons butter, melted 2 tablespoons brown sugar Salt to taste In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pep-

per; then add the pork chops. Seal and refrigerate 8 hours or overnight.

In the American Kitchen® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter.

Add the sweet potatoes, toss to coat. Pour sweet potato mixture over pork chops. Bake uncovered at 350° for 40-45 minutes or until sweet potatoes are tender.

Yield: 4 servings

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LUDINGTON DAILY NEWS/TASTE OF HOME

Eggland’s Best partners with Taste of Home to help infuse nutrition and flavor into homemade meals 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 fall.

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 in-

cludes an all-vegetarian hen diet of healthy grains and oils.

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 Brie-and-Veggie Brunch Strata; it’s a great dish to share with family and friends during holiday

Brie-and-Veggie Brunch Strata shredded Parmesan cheese 8 Eggland’s Best eggs 1 large onion, halved 3 cups 2% milk and thinly sliced 2 tablespoons Dijon 1 large sweet red mustard pepper, chopped 1 teaspoon seasoned 1 large Yukon Gold salt potato, peeled and 1 teaspoon pepper cubed 2 tablespoons olive oil In a large skillet, sauté 1 loaf sourdough the onion, red pepper bread (1 pound), cubed and potato in oil until 1 round Brie cheese (8 tender. ounces), rind removed, In a greased 13-in. x cut into 1/2-inch cubes 9-in. baking dish, layer 1 cup (4 ounces) half of the bread, onion

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mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

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TUESDAY, SEPTEMBER 15, 2015

|9

| LUDINGTON DAILY NEWS/TASTE OF HOME

Discover the versatility of honey in everyday meals FIRESTONE, COLORADO — It’s hard to imagine anything more pure and natural than one-ingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from the hive to the table. With more than 300 different honey varietals found in the United States, it is no wonder Firmenich named honey the 2015 Flavor of the Year.

The journey of honey begins with humble honey bee. Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market by performing the

vital function of pollination. In fact, about one-third of the U.S. diet -- including almonds, apples, avocados, blueberries and more -- is derived from insectpollinated plants and honey bees are responsible for about 80 percent of that process.

For centuries, honey has been a breakfast staple, but it is now being revered as one of the most

versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides balance to dishes – complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases sourness in certain foods. Honey also bal-

ances bitter flavors, making it a clear favorite for coffee and tea.

Additionally, honey modifies salty perception and works well with cured products, like ham and bacon.

Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume. For sauces, marinades and salad dressings, substitute honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and 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.

This holiday season, wow your guest with a tasty spin on a traditional favorite. Our Wild Rice and Mushroom Stuffing recipe is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the onion and garlic, creating a caramelization of ingredients. This savory dish has so many delicious flavor profiles that it is sure to become a recipe your family requests year after year.

Wild rice & mushroom stuffing INGREDIENTS: 1 cup - wild rice 4 cups - water, salted to taste 1 Tablespoon - oil 1/2 cup - minced onion 1/2 cup - chopped celery 1 teaspoon - minced garlic 2 cups - sliced mushrooms 1/4 cup - chopped dried apricots 2 Tablespoons - minced parsley 1/4 cup - honey DIRECTIONS: In small saucepan, combine wild rice with salted water. Bring to a boil.

Cover, reduce heat and simmer until tender, approximately 45 minutes.

While rice is cooking, heat oil in skillet

over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes.

Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.

10 |

LUDINGTON DAILY NEWS/TASTE OF HOME

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TUESDAY, SEPTEMBER 15, 2015

| 11

| LUDINGTON DAILY NEWS/TASTE OF HOME

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LUDINGTON DAILY NEWS/TASTE OF HOME

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