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TASTE OF HOME - COOKING SHOW

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

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Culinary Specialist Blends Passion with Talent to Whip Up Fresh New Spring Recipes!

M

eet Taste of Home culinary specialist, Michael Barna. Michael conducts Cooking School shows throughout Maine, Maryland, New Hampshire, New Jersey, New York, Pennsylvania, and Vermont. His love of traveling to experience the flavors of different cities combined with his enthusiasm for cooking allows him to share his culinary passion with people just like you! When did his love for the kitchen start? Through Michael’s grandmother, Michael obtained a position washing dishes at a local retirement facility. At the age of 13, he learned the value of hard work and developed an enthusiasm for food and entertaining. Through this experience, Michael was able to identify what people needed, but also what they enjoyed. Michael’s passion for food and entertaining continued from there, as he

earned an Associate of Occupational Studies degree from the Culinary Institute of America (CIA) in Hyde Park, NY. Furthermore, Michael’s background includes facilitating private and website cooking classes, conducting local and national television commercials, and competing in national recipe contests. After graduating the CIA, Chef Barna headed to Atlantic City were he was a member of various kitchen brigadesopening three Gourmet Casino Restaurants at Resorts Int’l, Trump Plaza and Trump Marina properties. Upon moving to the Philadelphia area he accepted the position of Executive Sous Chef at the prestigious 5 Diamond 4 Star Rittenhouse Hotel located in the exclusive Rittenhouse Square neighborhood. He later became Executive Chef for Dean & Deluca’s Café Bistro division managing their three Philadelphia loca-

tions. After that, Michael changed his focus and entered the grocery retail field. Most recently Chef Barna has found his niche as a Culinary Specialist for the Taste of Home Cooking School, part of the world’s #1 cooking magazine When asked what his favorite part of the Cooking School experience is, Michael replied, “I love being on stage entertaining and informing everyone about my love of cooking and bringing the family back to the dinner table!” Michael resides in Wy n n e w o o d , Pennsylvania, with his wife and two cocker spaniels. Some of his favorite activities include drumming, motocross, classic vintage movies, and enjoying great food! Michael is looking forward to coming to Corning. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says Michael.


TASTE OF HOME - COOKING SHOW

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Helping Make Your Mealtimes Easier in a Between dropping the kids off at school, paying bills, doing laundry and all your other errands, the last thing you should do is worry about spending a lot of time cooking a nutritious meal for you and your loved ones. Creating a satisfying, nutritious and delicious meal is easier than you think! Minute® Rice offers convenience in the kitchen without sacrificing nutrition. Minute® White Rice contains no trans fat, is cholesterol free, fat free and gluten free. And don’t forget Minute® White Rice is a complex carbohydrate! Due to its versatility and fluffy texture, Minute® White Rice easily pairs well with vegetables, proteins, seasonings and

broths to create a quick, easy and balanced meal. Minute® Brown Rice is 100% whole grain and contains the same nutritional values and delicious nutty flavor as long cook brown rice – but is ready in just 10 minutes! Using one cup of cooked Minute® Brown Rice provides you twothirds of the recommended daily serving of whole grains. When it comes to rice, you are only limited by your imagination and with Minute Rice you can get there faster! For quick meal ideas and product information on Minute® Rice visit minuterice.com. We can help. ® 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 wholly-owned 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 other subsidiary in the United States, New World Pasta Company, has such well-known brands as Healthy Harvest® , Ronzoni ®, San Giorgiov, Creamette® , American Beauty®, Skinner®, Prince®, Catelli® and Lancia®.

Southwestern Rice Salad Ingredients: 2 cups Minute White or Brown Rice, uncooked 1 can (15 ounces) black beans, drained, rinsed 1cup corn 1 medium red bell pepper, chopped 3 green onions, sliced 1 cup Italian dressing 1 cup salsa 1 cup lightly crushed tortilla chips Directions: • Prepare rice according to package directions. Place in large bowl; cool. • Add beans, corn, bell peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve. • Top with crushed chips.

Makes 8 Servings Tip: Garnish with cilantro, if desired, just before serving.

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

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SPREAD A PHEELING WITH PHILLY Go beyond the bagel! Everyone loves delicious PHILADELPHIA cream cheese at breakfast, but did you know you can use PHILLY to add creamy richness to many of your favorite meals? From mouthwatering entrees to tasty side dishes your whole family will love, spread a pheeling with PHILLY and transform everyday recipes into deliciously original creations.

Get creative and try PHILLY… … to solve your dinnertime dilemma – are you bored of serving the same-old chicken dishes over and over again? New PHILADELPHIA Cooking Creme, a perfectly seasoned spoonable cream will provide you with creamy, flavorful chicken dishes that are as easy to make as they are to eat. Also great when used for pasta, pizza, beef and pork. …to spice up your tried-and-true recipes. Make your favorite lasagna, just replace your ricotta with 2 tubs of PHILLY Cream Cheese for a more sumptuous lasagna. … to add a twist to a weeknight meal. Stir PHILLY Spinach & Artichoke Cream Cheese into your regular mashed potatoes for a fresh take on tradition.

...during your snack break. Spread PHILLY on a TRISCUIT cracker, then top with grape tomatoes, basil and fresh pepper for a tasty Italian-inspired bite. You can also enjoy PHILLY whenever you’re on the go! Look for PHILADEPHIA Mini-Tubs, individually packaged single servings of your favorite PHILLY flavors perfect for pairing with pretzels, fruit or veggies. Experiment with the following recipe to see how adding PHILADELPHIA Cooking Creme can inspire your next dish! For more information and PHILLY recipes, visit www.spreadphilly.com.

Creamy Chicken Pot Pie Ingredients: 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 cups frozen mixed vegetables (carrots, corn, green beans, peas,) thawed, drained 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) Prep Time: 10 min. Total Time: 48 min. Makes: 8 servings Directions: • Heat oven to 400°F. • Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. • Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. • Bake 25 to 30 min. or until golden brown. Substitute: Substitute 2 cups chopped cooked ham for the chicken.


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TASTE OF HOME - COOKING SHOW

Tuesday | April 26 | 2011

Top 10 Reasons to Love Mushrooms, the Ultimate Fun-Guy (FUN-GI) Flavorful, Filling, Nutrient-Rich Superfood Continues to Grow in Popularity Mushrooms are considered Nature’s Hidden Treasure and the star of the produce aisle, thanks to their nutrition, value and versatility. A growing body of research links mushrooms to good health. Americans looking for powerful superfoods to add to their plates should look no further than the mighty mushroom. Below are 10 top reasons and ways to celebrate mushrooms every day, every way! 1. Mushrooms are the only fresh fruit or vegetable with bone-strengthening vitamin D. 2. According to consumer studies, mushrooms are among the three most popular vegetables in the United States along with tomatoes and broccoli. 3. Mushrooms are low in calories, fat free, cholesterol-free and can be an effective substitute for meats, thanks to their hearty and fulfilling nature. 4. Cook with mushrooms every

day, every way! Add them in soups, omelets, stir fries, pasta, rice, salads and kebobs. Swap mushrooms for meat in sandwiches, burgers, or meatballs. 5. Scientists at City of Hope were some of the first to study the potential effects of white button mushrooms on cancer and are now applying this research to human clinical trials. 6. Within the produce aisle, mushrooms are a leading source of the antioxidants that help strengthen the immune system and protect body cells from damage that might lead to chronic diseases. 7. California ‘gurl,’ Katy Perry, considers mushrooms to be her secret to staying slim and one of her favorite foods, according to BangMedia Int’l. 8. Mushrooms appear on more restaurant menus than ever before! Since 2005, there has been a 12.5 percent increase in mushrooms on menus.

9. Ancient Egyptians believed mushrooms were the plant of immortality, according to the hieroglyphics of 4,600 years ago. 10. Mushrooms provide B vitamins, which help to provide energy by breaking down proteins, fats and carbohydrates.

For more information, recipes and blogs, visit www.mushroominfo.com, or follow the Mushroom Channel on Twitter (twitter.com/mushroomchannel) and Facebook (facebook.com/mushroomchannel).


Tuesday | April 26 | 2011

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TASTE OF HOME - COOKING SHOW

CHOCOLATE-RASPBERRY THUMBPRINTS

CHICKEN FLORENTINE CASSEROLE

Ingredients: 2 cups flour 1/2 tsp. baking soda 1/4 tsp. salt 4 squares BAKER'S Bittersweet Chocolate 1/3 cup soft margarine 1 pkg. (8 oz.)PHILADELPHIA Fat Free Cream Cheese, softened

Ingredients: 1 tsp. oil 1 lb. boneless skinless chicken breasts, cut into bite size pieces 1 clove garlic, minced 1 tub (10 oz. )PHILADELPHIA Italian Cheese and Herb Cooking Creme 2 cups cookedfarfalle (bow-tie pasta) 1 pkg. (10 oz.)frozen chopped spinach, thawed, drained 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 4 slices OSCAR MAYER Bacon, cooked, crumbled Prep Time: 15 mins 3/4 cup milk

1 egg 1 tsp. vanilla 1/4 cup sugar 1/3 cup sugar-free red raspberry preserves Prep Time: 20 mins Total Time: 30 mins Servings: About 4 doz. (or 23 servings, 2 cookies each)

Directions: 1. Heat oven to 375°F. 2. Mix flour, baking soda and salt. Microwave chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted; stir until chocolate is completely melted. Add cream cheese; beat with mixer until well blended. Beat in egg and vanilla. Gradually add flour mixture, beating after each addition until well blended. 3. Shape dough into 1-inch balls; roll in sugar until evenly coated. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. preserves. 4. Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

Total Time:

40 mins

Directions: Servings: 4 1. Heat oven to 375ÂşF. 2. Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in all remaining ingredients except bacon. 3. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; cover. 4. Bake 25 min. or until heated through, uncovering and sprinkling with bacon after 15 min. * Serving Suggestion: Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. * Substitute Substitute: 1 can (15 oz.) artichoke hearts, drained and chopped, for the spinach.

Coming to the Show? Be sure to come early and shop our vendors... Like the ones on this page!


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TASTE OF HOME - COOKING SHOW

2010 Taste of Home Show Vendor... Sew Pieceful Quilt Shoppe

Take dinner from same-old-thing to saucy with a little Philly. Tomato Cream Stir 1/2 cup of Philly into 3 cups of warmed red pasta sauce. Toss with cooked drained pasta. Alfredo Whisk 1/2 cup of Philly into 3/4 cup of hot milk until cream cheese is melted. Add 1/2 cup of grated Parmesan cheese and a dash of white pepper, garlic powder and nutmeg. Toss with 1/2 pound of pasta, cooked and drained. Mushroom SautĂŠ 1/2 pound of fresh sliced mushrooms in 1 Tbsp. of oil until tender. Add 1/2 cup of hot broth and 1/4 cup of dry white wine (or 3/4 cup of broth) and heat through. Whisk in 1/2 cup of Philly until cream cheese is melted.

Add 1 tsp. of fresh tarragon or thyme and serve over grilled chicken breasts or beef tenderloin filets. Citrus-Chive Whisk 1/2 cup of PHILADLEPHIA Chive & Onion Cream Cheese Spread into 1/4 cup of hot chicken broth until cream cheese is melted. Add 1/2 tsp. lemon zest; serve over hot cooked vegetables such as broccoli, cauliflower or asparagus. Pesto Whisk 1/2 cup of Philly into 3/4 cup of hot chicken broth until cream cheese is melted. Add 2 to 4 Tbsp. of pesto and toss with 1/2 lb pasta, cooked and drained. Add grape tomatoes or strips of roasted bell peppers and serve with grilled chicken for an elegant dish.

2010 Taste of Home Show Vendor, Lori Perry with Tastefully Simple

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

Starting A New

Spring Tradition Spring is such a revitalizing season. Winter coats are shed as the daylight hours grow longer and seasonal foods begin to make their delicious debut. The season’s spirit of change affects so many parts of our lives, and the most enjoyable results can be found at the dinner table. “I love the springtime. We all come out of winter, and suddenly want to reconnect with friends and family. There’s just something in the air that renews us,” says Stephanie Gallo, a third generation Gallo family member. “As a family we all love to cook, so nowhere can you see this more than in our springtime recipes.”

friends over for an update of those crowd-pleasing dishes with fresh, seasonal foods like asparagus, or even unexpected in-season fruit like pineapple. Try giving chicken tacos a fresh start by adding chili powder and pineapples.* The pairing of sweet and spicy is a wonderful companion for the savory chicken. And finish the meal with a glass of crisp, delicious wine. The Gallo Family Vineyards Moscato with its delicious honey and ripe citrus flavors tames the spicy heat and plays up on the fruit flavors. Your guests will love the fresh approach to the meal.

Please visit This year, Gallo Family Vineyards® invites you to start a new tradition by brightening up your recipes with a springtime makeover. Invite your

www.gallofamily.com for more information on Gallo Family Vineyards.

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TASTE OF HOME - COOKING SHOW

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

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TASTE OF HOME - COOKING SHOW

Spicy Pineapple Chicken Tacos Ingredients: 2 pounds bone-in chicken thighs 1 teaspoon cumin 1 teaspoon dried Mexican oregano 1 teaspoon salt 2 teaspoons pepper 1 teaspoon chili powder Canola oil 1 medium onion, sliced 2 cloves garlic, crushed 1 jalapeño 1/2 tablespoon tomato paste 1-2 cups chicken stock 1 small (8 oz) can crushed pineapple 1 bay leaf 2 cups fresh (or canned) diced pineapple 2 tablespoons chopped fresh cilantro 1/2 red onion, small diced 1 lime, juiced 15-20 corn or flour tortillas

(Side 1)

Prep Time: 40 min. Cook Time: 50 min. Yield: 10-14 Small Tacos

A home cook’s take on tacos “al pastor,” the sweet and spicy chicken is full of fresh new flavors. Helpful tip: Prepare the chicken ahead of time and reheat in a sauté pan as you assemble the tacos later on.

2010 Taste of Home Show

Spicy Pineapple Chicken Tacos

(Side 2)

Directions: Mix together cumin, oregano, salt, pepper, and chili powder. Season chicken thighs with spice mix, including under skin. Heat a few tablespoons of canola oil in a large Dutch oven over medium-high heat. Brown chicken on both sides, turning once, until golden brown, remove chicken from pan. Add onion, garlic, and 1/2 jalapeno to same pan and briefly cook until fragrant, about 3 minutes, add tomato paste and stir to cook about 2 minutes more. Add chicken stock, crushed pineapple, and bay leaf, stir to combine and add chicken back to pan, adding more chicken stock if necessary to cover almost, but not quite, the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40 minutes. Remove from heat and allow to cool to room temperature. Remove chicken from cooking liquid and shred chicken, discarding bones and skin. Hold shredding chicken in a few cups of the cooking liquid to keep moist. While chicken is cooking, prepare pineapple salsa by mixing together diced pineapple, cilantro, red onion, and lime juice. Finely dice remaining 1/2 jalapeno and add pineapple salsa according to desired spice level. Reheat chicken in sauté pan, serve on warm tortillas garnished with pineapple salsa.

From the Gallo Family recipe book. Pair it with Gallo Family Vineyards Moscato

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

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TASTE OF HOME - COOKING SHOW

Classico® Brand Pasta Sauces Offer Fresh Ingredients with Homemade Taste Introducing Classico® Light Creamy Alfredo Sauce; Everything an Alfredo Should Be, Just Lighter Classico® brand pasta sauces are made with the same fresh, high-quality and natural ingredients that you would put in your homemade sauce. Whether you’re searching for a delicious red sauce to go over pasta or the perfect marinara sauce to top vegetables, Classico has a red sauce for every plate and taste. Now, Classico has expanded its line of Alfredo sauces with new Classico Light Creamy Alfredo: • Classico Light Creamy Alfredo is everything an Alfredo sauce should be — just lighter. • Classico Light Creamy Alfredo has just 60 calories per serving but all of the

rich and creamy taste. • Classico Light Creamy Alfredo is made with real, high-quality ingredients like cream, Parmesan cheese and butter. Classico Alfredo sauces are creamy and smooth, and delicious with so many different dishes, like our recipe for Pasta Primavera.* Add all of your favorite fresh vegetables to this simple pasta dish and garnish with shaved Parmesan cheese, if desired. *See this Recipe on Page 14


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TASTE OF HOME - COOKING SHOW

Mediterranean-style Galette

Tuesday | April 26 | 2011

Crab Manicotti

Ingredients: * 1 1/8 tablespoon(s) (8 oz.) Classico® Basil Pesto Pasta Sauce * 1 fluid ounce(s) (14 oz.) Classico® Basil and Tomato Bruschetta Pasta Sauce * 1 jar (15 oz.) Classico® Roasted Red Pepper Alfredo Pasta Sauce * 1 tablespoon(s) salt * Servings: * 1 Egg, lightly beaten * Cook Time: 50 minutes * 1 Refrigerated pie crust dough, for 9-inch pie * Prep Time: 20 minutes * 1/2 pound(s) Goat cheese, crumbled * 2/3 cup(s) Sliced roasted red peppers * 2/3 cup(s) Halved pitted Kalamata olives * 2/3 cup(s) Mar. quart’d artichoke hearts * 1 tablespoon(s) Capers

Ingredients: * 16 oz. Classico® Creamy Alfredo Pasta Sauce * 8 manicotti shells Servings: 4 * 1 1/2 cup(s) ricotta cheese Cook Time: 20 Minutes * 1 (6 ounce) can lump crabmeat * 2 tablespoon(s) minced fresh parsley Prep Time: 35 Minutes * 1 tablespoon(s) grated onion * 1 teaspoon(s) white sugar * 1/2 cup(s) chicken broth * 1/2 teaspoon(s) dried basil * 1/2 teaspoon(s) dried marjoram

Directions: • Cook pasta al dente according to package instructions. Drain and keep warm, reserving 1/2 cup of pasta water. • Meanwhile, melt butter in a large skillet over medium high heat. Cook garlic and onion for 1 to 2 minutes. Add pepper and asparagus, and cook for 2 to 3 minutes, stirring occasionally. Stir in reserved pasta water and bring to a boil. Reduce heat to medium and simmer for 4 to 5 minutes. • Stir in Pasta Sauce and tomatoes, and simmer for an additional 6 to 8 minutes, or until heated through, stirring occasionally. • Season with salt and pepper to taste if desired. Serve hot with cooked pasta.

Directions: • Preheat the oven to 375 degrees F (190 degrees C). • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain. • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish. • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish. • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

Pasta Primavera

PAGE 15 Prep Time: 15 minutes Cook Time: 20 minutes Serving Size: 6 servings

Ingredients: 1 box (12 oz.) linguine pasta (about 1-1/2 cups per serving) 3 Tbsp. butter Tip: For a spicy variation, 1 tsp. minced garlic add 1/4 tsp. of crushed 1 cup thinly sliced red onion red pepper flakes. 1 cup thinly sliced orange bell pepper 1-1/2 cups asparagus tips 1 jar (15 oz. - about 2 cups) Classico Light Creamy Alfredo Pasta Sauce, or Classico Mushroom Alfredo Pasta Sauce. 3 medium plum tomatoes, chopped, or about 1-1/2 cups Directions: • Cook pasta al dente according to package instructions. Drain and keep warm, reserving 1/2 cup of pasta water. • Meanwhile, melt butter in a large skillet over medium high heat. Cook garlic and onion for 1 to 2 minutes. Add pepper and asparagus, and cook for 2 to 3 minutes, stirring occasionally. Stir in reserved pasta water and bring to a boil. Reduce heat to medium and simmer for 4 to 5 minutes. • Stir in Pasta Sauce and tomatoes, and simmer for an additional 6 to 8 minutes, or until heated through, stirring occasionally. • Season with salt and pepper to taste if desired. Serve hot with cooked pasta.


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TASTE OF HOME - COOKING SHOW

Tuesday | April 26 | 2011

CHICKEN & CORN QUESADILLAS Ingredients:

6 oz. cookedboneless skinless chicken breasts, cut into thin strips 1/2 cup frozen corn 1/2 cup salsa 4 flour tortillas (8 inch)

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese Prep: 10 mins • Total Time: 25 mins 8 servings

Directions: 1. Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally. 2. Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas. 3. Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. * Substitute: Substitute 1 cup rinsed canned pinto or black beans for the cooked chicken. * Special Extra: Add 1 Tbsp. chopped cilantro to the chicken filling before using as directed. * Substitute: Prepare using shredded cooked chicken


Tuesday | April 26 | 2011

Recipe Contest Celebrates Family Traditions Family traditions are an important part of so many of our lives. Passed down from generation to generation, they are wonderful connections to a shared past. A family recipe, whether preserved on a weathered recipe card or shared over the kitchen stove, can be the key ingredient to a family’s unique story. Wouldn’t it be wonderful to be able to honor your family’s story by officially preserving a recipe for future generations? To celebrate family traditions, Gallo Family Vineyards has created the “Gallo Family Vineyards Favorite Recipe Contest.” Entrants will be invited to submit their most cherished family recipes and share the irreplaceable stories behind them. To enter for a chance to win visit the Gallo Family Vineyards

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TASTE OF HOME - COOKING SHOW

Smokey grilled potato salad Ingredients: 4-5 large Yukon gold potatoes 5 Tbsp olive oil 1 Tbsp chopped rosemary leaves 2 tsp smoked paprika 1 tsp garlic powder 1 tsp salt 2 tsp ground pepper 1/2 lb. chorizo sausage, casing removed 2 stalks celery, diced

1/2tbsp mustard seed 1/2 cup sherry vinegar 1 bunch green onion, sliced

Yield: 4-6 servings page at www.facebook.com/gallofamiPrep time: 15 minutes lyvineyards to receive instructions on Cook time: 25 minutes how to submit your family recipe. The contest begins on March 15, 2011 and ends on May 31, 2011. The winning Preheat grill to medium high heat, clean and lightly oil grates. Slice potatoes into 1/2 family will be professionally pho- inch rounds and lightly toss with 2 Tbsp olive oil, rosemary, paprika, garlic, salt and peptographed, and their recipe and story per. Grill potatoes for 4-5 minutes per side, turning once, until cooked through but not soft. Carefully remove potatoes from grill with a metal spatula and set aside, covering to may be featured in the fall 2011 issue of keep warm. Brown chorizo in a sauté pan over medium heat until cooked, breaking up as you stir, remove with slotted spoon to drain on paper towels. Add celery to same pan Taste of Home magazine. “In my family we truly value the and sauté until barely soft, about three minutes, stir in mustard seeds and cook for about 1 minute more. Turn off heat and whisk in vinegar and remaining olive oil, taste and seaimportance of traditions,” says son again with salt and pepper. Pour dressing over warm potatoes and mix carefully, the Stephanie Gallo, a third generation warm potatoes should absorb a majority of the dressing, adding additional olive oil and Gallo family member. “We all love to vinegar as necessary to keep moist. Stir in green onions, reserving some for garnish. cook. Recipes have been passed on from my grandmother to my mother, Please visit www.gallofamily.com and and I now love to prepare these dishes www.facebook.com/gallofamilyvineyards for more information for my family and friends. We’re excited on Gallo Family Vineyards and to find the official rules. to hear about other families’ recipes and All entries are subject to compliance with the official rules. the unique stories behind them.”


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TASTE OF HOME - COOKING SHOW

Chef Michael Barna demonstrates to the audience as The Leader publisher, Denny Bruen looks on at the 2010 Taste of Home Show

Beefy Baked Ziti Ingredients: 52 oz. Classico速 Tomato and Basil Pasta Sauce 1 pound(s) dry ziti pasta 1 onion, chopped 1 pound(s) lean ground beef 6 oz. provolone cheese, sliced 1 1/2 cup(s) sour cream 6 oz. mozzarella cheese, shredded 2 tablespoon(s) grated Parmesan cheese

Servings: 10 Cook Time: 20 Minutes Prep Time: 35 Minutes

Directions: 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Tuesday | April 26 | 2011


Tuesday | April 26 | 2011

TASTE OF HOME - COOKING SHOW

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Tuesday | April 26 | 2011


Taste of Home Cooking School 2011