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Advertising Supplement to the Sun Journal Thursday, October 11, 2012

Saturday, October 13 Cooking Show at 6:00 pm VIP entrance at 4:00 pm General Admission 4:30 pm

Lewiston Middle School at 75 Central Avenue in Lewiston

Hurry! Limited tickets still available. On sale at Sun Journal main office 104 Park Street, Lewiston And Lewiston and Auburn Hannaford Stores



Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

Cooking demonstrations by Taste of Home staff and products from local vendors provide fun and excitement

October 13, 2012 VIP entrance at 4 p.m. General entrance at 4:30 p.m.

The Taste of Home Cooking School is one event you don’t want to miss! Ever y yea r, more t ha n 30 0 Ta ste of Home Cook i ng School events attract up to 300,000 people. With cooking demonstrations by the Taste of Home team, led by Michael Barna, attendees will learn seasonal recipes that are perfect for every holiday and occasion, and every skill level.


Like all Taste of Home recipes, these recipes were shared by people who cook at home as a way to bring family and friends together, and can be made with readily available ingredients to create memorable meal moments. Plus, learn tips and tricks that will help you save time and make the most of your cooking experience. It’s no wonder why 50 percent of Cooking School attendees return annually, and one in 10 seek out more than one Cooking School each year.

The famed Taste of Home Cooking School, attended by nearly 5-million people over the last 20 years, is coming to Lewiston! So grab your spatula, as well as family, friends, and neighbors, and join us for a fun-filled cooking experience on October 13, at Lewiston Middle School, 75 Central Ave., from 6 to 8 p.m. Doors open at 4 p.m. for VIP guests only and then at 4:30 p.m. for general admission.

About Taste of Home

All attendees get a gift bag stuffed with goodies from Taste of Home, the Sun Journal and local sponsors, plus the chance to win one of the over $4,000 worth of prizes given away during the show. Visit for more information and to sign up for the show’s newsletter. There is also a Facebook page for the show at FansOfSunMediaTasteOfHomeShow.

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen,

Show starts at 6 p.m.

Lewiston Middle School, Campus Avenue Each attendee receives a valuable gift bag filled with coupons, products, and a copy of a Taste of Home magazine, along with a free one-year subscription to Taste of Home.

GENERAL ADMISSION tickets $15 Available at any Sun Journal office or at your Lewiston or Auburn Hannaford store. Call Sun Journal Customer Service at 1-800-482-0753 or 784-3555.

GET YOUR TICKETS TODAY! which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Tw itter a nd Pinterest. Obta in a subscription at w w w. or on your favorite digital download device. For more information about the Taste of Home Cooking School, visit us at: You can also find us on Facebook and Twitter.

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Pulled pork goes beyond the bun

Meet Culinary Specialist Michael Barna Michael Barna is a born entertainer who loves sharing his talents with his audiences. “I love being on stage, entertaining, and sharing my love of cooking,” exclaimed Barna.

Barna has facilitated many private percent you put in after you think and online cooking classes, appeared you’re done.” in loca l and nationa l telev ision commercials, and been featured in national recipe showcases.

Barna has helped open three gourmet casino restaurants in Atlantic City and spent time as executive sous chef at a prestigious 5-Diamond 4-Star hotel in Philadelphia before becoming the executive chef for a His love of fa m i ly food ca n be major national gourmet specialtytraced back to his grandmother’s food shop. Hu nga r ia n c ook i ng , w h ich he describes as “comfort food from As if those accomplishments weren’t enough, Barna has even worked as a loving hands.” culinary hand model. He enjoys the Barna has been cooking since he simple pleasures (Captain Crunch was 13, and earned his Associate of is a favorite treat of his), but also Occupational Studies degree from believes that good food comes from the Culinary Institute of America in the work you put into it, noting that “the best things come from the five Hyde Park, New York.

“It’s all about bringing the family back to the table.”



If America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun. New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more. Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board: Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch. Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg. BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012


Pulled Pork Scra mble : P u l led pork for breakfast? A b s o l u t e l y. A d d leftover pulled pork to a sc r a mble of eggs, onions, bel l peppers and cheese. Ser ve d a longside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night. To prepare perfect pulled pork, follow th e s e simpl e t ips from the National Pork Board:

The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin. The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high. The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve. For more versatile pork recipes and inspiring tips, visit or Follow the National Pork Board on Pinterest and Twitter @ AllAboutPork.

Eggland’s Best, The #1 Branded Egg in the United States It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality. From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible

Introducing the LIGHT way to do sweet — Domino® Light and C&H® Light Sugar & Stevia Blend RECIPE SPONSORED BY

The makers of Domino® Sugar and C &H® Suga r int roduce t he newest product to their family of sweeteners, Domino® Light and C&H® Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener w ith no artificial ingredients. The stev ia plant has been used for centuries as a sweetener. Pure cane sugar and zero-ca lorie stev ia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar. Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40-count packet box and a 2 lb. re-sealable pouch. The 40-count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener solution, with only 5 calories per packet. The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to

lighten your recipe by 350 calories. “With most lower-calorie sweetener substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita. Ms. Machita goes on to explain how Domino Foods created t he unique sweetness of their new product, “We added a natural f lavor to enhance the taste of Domino® and C&H® Light, which ma kes ba ked goods taste so good.” Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: light –and–

Light Chocolate Pudding & Whipped Cream Yield: 4 Servings

Pudding 1/4 cup plus 1 Tbsp. - Domino® or C&H® Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 tsp. - vanilla extract

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eggs that are superior in taste and nutrition. In fact, the distinctive “EB” sta mp assures consumers t hey a re pu rchasing a superior egg that contains 25 percent less saturated fat,

Eggland page 8 ‰

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

Whipped Cream 1 cup - heavy cream 1 to 2 Tbsp. - Domino® or C&H® Light 1/2 tsp. - vanilla extract In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C &H® Light a nd vanilla; increase speed slightly until stiff peaks form.

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In a small saucepan, whisk together a ll dr y ingredients. W hisk in milk, 1/2 cup at a time, until combined. Place over medium heat, a nd continue to whisk until the pudding becomes thick and begins to bubble. Remove f rom he at a nd w h i s k i n v a n i l la . Pou r i nto me d iu m-si z e d

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2012 Taste of Home Cooking School sponsors

October 13, 2012 VIP entrance at 4 p.m. General entrance at 4:30 p.m.

Show starts at 6 p.m. Lewiston Middle School, Campus Avenue Each attendee receives a valuable gift bag filled with coupons, products, and a copy of a Taste of Home magazine, along with a free one-year subscription to Taste of Home. GENERAL ADMISSION tickets $15

Jason Agren of Agren Appliance & Television

Mike Pond and Jessica Rice of Hammond Lumber

Dr. Rose of Center Street Dental

Everything Warehouse

Mike Small of Roak the Florist

Randy Hoyt and T.J. Bean of Hannaford’s Lewiston store

Look for the L & S Windows box truck in front of the show and drop off a non-perishable food item to go to Good Shepherd Food-Bank.

Available at any Sun Journal office or at your Lewiston or Auburn Hannaford store. Call Sun Journal Customer Service at 1-800-482-0753 or 784-3555.

Recipe for fun! • Live cooking demonstrations • Exhibits from local merchants • Great door prizes • Fun entertainment • Attendees receive a free goody bag • Meet Culinary Specialist Michael Barna • C  ooks Who Care food drive to benefit Good Shepherd Food-Bank – bring a non-perishable food item to the show.



Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012



Eggland from page 5

times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

extra large, jumbo, cage free, organic, hard- Ingredients cooked, and liquid egg whites. 12 slices of bread, cut into small cubes If you’re in the mood for a sweet and savory 8 Eggland’s Best eggs (large) recipe, try this Pear & Vanilla French Toast 3/4 cup fat-free half & half 2 teaspoons vanilla extract Bake recipe courtesy of Eggland’s Best. 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon RECIPE SPONSORED BY 2 pears, peeled and sliced thin 1/2 cup light brown sugar, packed 2 tablespoons butter 1/2 cup chopped walnuts (optional)

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nut r it ion awa rds for seven consecut ive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years Original recipe by Eggland’s Best (2008, 2010, 2011).

Pear & Vanilla French Toast Bake Yield: 16 servings

Eggland’s Best eggs are certified as Kosher and Prep Time: 15 Minutes (1 hour refrigerate time) are available in the following varieties: large, Cooking Time: 40 minutes

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Preparation Spray a 13” x 9” casserole dish with cooking spray and set aside. Cut bread into cubes and Cover dish tightly with plastic wrap and reset aside to dry out slightly. frigerate for 1 hour. Remove from refrigerator when you are ready to bake, and let it stand at In a large bowl, whip eggs, half & half, vanilla, room temperature for 30 minutes before baksugar, and cinnamon until eggs are foamy; set ing. If you are using walnuts, sprinkle walnuts aside. over the top before baking. In a large skillet, melt butter and brown sugar Bake uncovered at 350 degrees F for 40 minutes over medium heat until sugar begins to lightly or until eggs are set and bread is puffed bubble. Remove from heat and place sliced up. Cool slightly before serving. pears in skillet, stirring until pears are coated with the brown sugar mixture.   Tips: Arrange half of the bread mixture on the bottom You can replace the walnuts in this recipe for of the casserole dish; spread pears on top of pecans or almonds. bread, then layer remaining bread over pears.   Serve with powdered sugar, maple syrup, or Pour egg mixture over bread & pear layers, using fresh whipped cream. a spatula or wooden spoon to gently press down Nutrition: Serving size 1 Serving. Calories 148, on the bread to allow egg mixture to soak in. Fat 5g (34% calories from fat), Cholesterol 77mg, Sod iu m 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g

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Winery Turns Holiday Entertaining into Holiday Fundraiser The holiday mont hs a re a festive time of the year filled w it h f r iends a nd fa m i l ies gathering together to celebrate one anot her and the year. W hether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special. For t he t h i rd yea r, Ga l lo Family Vineyards® is offering a simple way for Americans to help seniors who may not

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

be surrounded by friends, family and the abu nda nce of food t hat is t radit iona l ly associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.

thousands of Americans who enjoy our wines an easy way to support this important cause.”

In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut Gallo Family Vineyards invites America to glaze pairs wonderfully with the citrus notes in join them to raise up to $100,000* for Meals On the Gallo Family Vineyards Moscato. Wheels Association of America® (MOWA A). Making a difference in the lives of these And when the last guest leaves, be sure to send seniors in need can be as simple as uncorking in the corks to make every cork count to end a bottle of wine or signing into Facebook. senior hunger for Meals On Wheels Association The corks from any bottle of Gallo Family of America. Vineyards portfolio of approachable and food- *Gallo will donate $5 for each Gallo Family friendly wines can be mailed back through Vineyards cork mailed between August 1, December 31, 2012. For every cork mailed 2012 and December 31, 2012 and received back a $5 donation will be made to MOWAA. by Januar y 10, 2013 to Mea ls On W heels Additionally, a simple, fun Facebook game Association of America®, up to $90,000. Gallo can be played to make virtual corks count to will also donate $ 0.10 for each consumer raise money and awareness for this important who participates in the Facebook app for a cause. More information is available at www. maximum total donation of $10,000 during the social media promotion. To learn more “We are proud to support Meals On Wheels Association of A merica’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the

about Every Cork Counts and where to send your corks visit the official website at www. E v e r y C o r k C o u n t s . c o m , w w w. m o w a a . or g or joi n i n at w w w.Fac ebook .c om/ GalloFamilyVineyards.


From the Gallo Family recipe book Pairs well with Gallo Family Vineyards® Moscato Yield: 10 servings                Prep time: 10 minutes Cook time: 45 minutes

For brunch or dessert, this crowd-pleasing cake is also big on f lavor. You’ll need one orange for both the zest and juice in the cake and glaze.


Glazed Fresh Apple Cake with Orange and Walnut

½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith

Fresh Orange Glaze 1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar



page 10 ‰

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12 Westminster St. • Lewiston • 782-6300 or 632-5302 TASTE OF HOME COOKING SHOW


Johnsonville Italian Sausage and Taste Of Home bring new flavor to traditional dishes Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add f lavor to family meals throughout the fall. Johnsonville Italian Sausage – available in bot h links and ground form – is a versat i le ing redient t hat ca n add delicious f lavor to a host of different recipes. W hile other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.


Johnsonville Italian Meatballs

Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the f lavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the Yield: 6 servings holidays, Johnsonville Italian Sausage is Prep Time: 25 min Cook Time: 20 min the perfect choice.

1/3 cup dry bread crumbs 1/4 cup Parmesan cheese, grated 1/4 cup milk 1/4 cup onion, finely chopped


Preheat oven to 350 oF. In a large bowl, c om bi ne t he e g g , br e a d c r u m b s, Pa r mesa n cheese, m i l k a nd on ion. Remove sausage f rom casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for Try Johnsonville’s Italian Meatballs recipe Ingredients with your family tonight. This delicious 1 pkg. (19 oz.) Johnsonville Mild Italian 20 minutes or until meatballs are cooked through (160o F). Serve with your favorite dish is sure to bring everyone in your house Sausage Links or Ground Sausage sauce and spaghetti. together for some quality family time. 1 egg, lightly beaten


from page 9 Preparation

Pat Hutter



Apple Pork Chops Ingredients 3 t bsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 G r a n ny Sm it h a pple s, peeled, seeded and cut into 8 wedges 2 tbsp olive oil

Cooks Who Care Cooks Who Care is a program created by Taste of Home to celebrate acts of caring by home cooks and communities across the country.

Everyone is invited to bring a nonperishable food item to the show for the Cooks Who Care program.

Chocolate RSVP



and pork chops evenly with Mrs. Dash® Original Blend. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides. Return apples to pan on top of chops and cook 3 minutes, turning once. ©2012 B&G Foods, Inc.

Bake for 45 minutes or until a Preheat the oven to 350°F. cake tester inserted near the Grease a bundt or tube pan center comes out clean. and set aside. Let cool in the pan completely, In t he bowl of a n elect ric then invert on a serving platter.  mixer, cream the butter and suga r toget her u nt i l l ig ht For the glaze, whisk the orange and f luff y and the mixture juice, zest, and confectioners’ turns almost white. Beat in sugar together until smooth. the eggs and orange zest. Sift Drizzle over the cake. the f lour, salt, baking soda,

Celeste Yakawonis

Bored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal! Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the flavor without the salt!  Try adding a dash of flavor to a popular dinnertime favorite – pork chops.  Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with f lavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love! For more quick and easy recipes, visit

Directions : Sprinkle apples

and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan.

Mrs. Dash, THE salt-free flavor statement

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We Carry a Full Line of Cake Decorating and Candy Making Supplies!

One of the show’s sponsors, L&S Windows, will have a truck in front of the school on the night of the show for donated food items. A l l food col lec ted w i l l be delivered to the Good Shepherd Food Bank.

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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

Taste of Home offers cooks great deals on cookbooks, kitchen gadgets and more with its online store

Preparation Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

Line unpricked pastr y shell w it h a double t hick ness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; Taste of Home offers cooks across the country the ultimate bake 5-6 minutes longer or online source for clever kitchen tools, cooking gadgets, Taste of until light golden brown. Cool Home Cookbooks and more on Each on a wire rack. item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of In a large saucepan, combine caramels and 1/2 cup cream. the world’s largest community of home cooks. Cook and stir over is a one-stop resource for all things low heat until caramels are melted. Stir in pecans. Spread Taste of Home, whether cooks are looking for issues of the filling evenly into crust. Drizzle with melted chocolate. brand’s magazines or the massive collection of cookbooks Refrigerate for 30 minutes or until set. Whip remaining cream; ranging from simple-to-create appetizers to family-friendly serve with tart. main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved Nutrition facts: 1 slice with 1 tablespoon cream equals 335 recipes, tips and stories, as well as the inspiring food calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg photography that Taste of Home fans have come to know and sodium, 31 g carbohydrate, 3 g fiber, 4 g protein. love. also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable. Saladmaster® is a 66-year-old American based company and

Lemon Dill Salmon with Vegetables Contributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager Prep Time: 5 min Cook Time: 25 min Yield: 4 servings


Ingredients 3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half 1 ½ pounds fresh salmon, rinsed and at room temperature 2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half 1 tablespoon fresh dill ¼ teaspoons salt ¼ teaspoon pepper


Saladmaster® makes nutrition easy and delicious

Place spinach in the bottom of the Saladmaster® 11” large skillet and place 1 cup of tomatoes on top of spinach. Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan. Top salmon with lemon rounds and place second cup of tomatoes over salmon. Cover and place burner on medium heat. Cook for approximately 15 international direct marketer of healthy cooking solutions. minutes. Reduce heat to low and cook an additional 7 minutes per Manufactured with pride in the heartland of the U.S.A., 1-inch of thickness of the salmon or until center of salmon reaches Saladmaster® is committed to their mission “We teach people desired level of doneness. Serve with rice and fresh vegetables. how to prepare healthy, delicious meals for their families using Tip: Saladmaster® thermal core construction features the same the right equipment and techniques.” thickness along the bottom and the sides of the pan. This assures Bringing healthy meals to your family’s table is quick and easy, that heat is distributed equally throughout the entire pan, giving made possible by several unique features of the Saladmaster® you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition. product:

“At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with An audible Vapo-Valve™ alerts the chef to the progress of the food being cooked. This technology allows you to cook at lower home cooks across the country.” temperatures, retaining an average of 93% of the nutritional One recent introduction to is the Taste value of your food. This translates into better tasting, healthier of Home Best Loved Recipes cookbook. It is Taste of Home’s food for your family. greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much Detachable handle system allows you to take your meal from more. Every recipe is the tried-and-proven favorite of a real the stovetop to the oven to the table for beautiful serving and easy cleanup as well as convenient storage. cook like you, including the Turtle Praline Tart recipe below.


Turtle Praline Tart Yield: 16 Servings Prep: 35 min. + Chilling

Ingredients 1 sheet refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided 3-1/2 cups pecan halves 1/2 cup semisweet chocolate chips, melted

State of the art engineering allows for cooking without nutrientleaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table. Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from steel mills in the U.S.A. and Switzerland. This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today. Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods. To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to and click on “Find a Dealer.”

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

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WALDOBORO Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012

Taste of Home Cooking Show 2012  
Taste of Home Cooking Show 2012  

The official guide to the Sun Journal-sponsored Taste of Home Cooking Show. Come see what all the fuss is about!