HOME COOKING SCHOOL & SHOWCASE EXPO
• May 2, 2012
HGTV Star Terry Haas Meet Michelle Roberts hosts Taste of Home Terry Haas, Charleston resident and HGTV star on the popular national television show “Designed to Sell,” will emcee the Taste of Home Cooking School and Showcase Expo on Tuesday, May 8, 2012 at the Charleston Southern University Lightsey, Nationally recognized cooking magazine, Taste of Home, brings culinary experts to cook some of the magazine’s most popular recipes at cooking school events across the nation. Doors open at 4 p.m. for a local merchants’exhibit followed by the live cooking show at 6:30 p.m. “This event is unlike any other cooking show in Charleston, and I am so excited to take part,” said
Photo by Paul Zoeller
Terry Haas of HGTV’s “Designed to Sell” will emcee the 2012 Taste of Home Cooking School.
Haas. “As a busy mother of two, I look to Taste of Home recipes for my own family. It’s going to be an absolutely delicious and entertaining event with so much to learn, taste, see and do, and am thrilled to meet all the amazing merchants, demonstrators and fans.” The event features exhibits and samples from local businesses, multiple door prizes and fun entertainment. During the live cooking show, Taste of Home Culinary Specialist Michelle Roberts will create 10 different appetizers, entrees and desserts using Taste of Home recipes. Each attendee will receive a free reusable bag full of goodies in addition to two Taste of Home magazines. About Terry Haas Terry Haas is best known for her role on HGTV’s hit show “Designed to Sell.” As a featured real estate agent on the show, she helps homeowners stage their homes with low-cost improvements to sell their property with a large return on investment. Over 15 years of knowledge has earned her recognition in the real estate community as a national expert. Haas also coauthored an e-book available for download at MakeEveryBuyerWantYourHouse.com. The Charleston resident owns a thriving real estate business (River Landing Realty) and a home staging consulting business, while she continues to make HGTV appearances. Haas is a renowned public speaker for many local and philanthropic organizations. She is a proud speaker and member of Charleston Center for Women, East Cooper Medical Center Women’s Advisory Board, East Cooper Entrepreneurial Women (ECEW), Women’s Island Network (WIN), and has been named chair of the 2012 March of Dimes Signature Chef Auction.
TABLE OF CONTENTS
Culinary Specialist Michelle Roberts Blends Passion and Skill to Share the Season’s Best Recipes, Tips, and Techniques Meet Taste of Home Culinary Specialist, Michelle “Red” Roberts. Michelle conducts Cooking School shows across the country. Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you! When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a career in food. And as an accomplished singer, she can combine her two “loves” of being on stage and cooking. The passion continued from there, Michelle earned an Associate of Applied Science degree from Copiah-Lincoln Community College in Wesson, Mississippi and a Bachelor of Science degree in Culinary Arts from Mississippi University for Women in Columbus, Mississippi. When asked what her favorite part of the Cooking School experience is, Michelle replied, “I love being on stage, entertaining, and sharing my love of cooking!” Michelle resides in Calera, Alabama, with her two cats; Simon and Madeline. One of her favorite activities includes spending time at home watching good movies.
Culinary Specialist, Michelle Roberts, returns to the stage. Michelle is looking forward to coming to the Lowcountry. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says “Red.”
- Presented By -
& SHOWCASE EXPO ELLEN PRIEST
President & Publisher
ADVERTISING STAFF Rebecca Bell, Amanda Bush, Ann Mack, Laura Patterson, Ashley Randall, Erika Stubbs, Sarah Wiggins & Jan Holloway
Chicken Paillards over Arugula . . . . . . 4
Show Coordinator, Regional Advertising Director
Taco Casserole . . . . . . . . . . . . . . . . . . . . . 5
ADMINISTRATIVE ASSISTANTS Betsy Craven-Bailey & Missy Groom
Sponsors & Exhibitors. . . . . . . . . . . . 6 & 7
GRAPHIC DESIGNER Linda Anderson
Tiny Berry Tartlets . . . . . . . . . . . . . . . . . 8
ONLINE CONTENT MANAGER Adrian Grimes
Executive Editor Editor
A Special Event & Publication of
Italian Meatballs . . . . . . . . . . . . . . . . . . . 9 Mushroom Tacos with Salsa Verde . . . . 10 Shop Taste of Home . . . . . . . . . . . . . . . . . 10
2012 Taste of Home Cooking School & Showcase Expo is a special event & publication of Summerville Communications, Inc. For more information, call 843-873-9424.
Got good taste? Rub it in! Emeril’s Essence features the perfect blend of spices and herbs to complement any meat, chicken or fish entrée. Emeril’s® Essence contains a special blend of seasoning that is truly unique and is considered the “secret ingredient” in many of the acclaimed chef’s dishes. In addition to Original, Emeril’s Essence is available in Bayou Blast, Southwest and Italian varieties, perfect for every “at home” chef’s seasoning needs. Next time you prepare a family meal, try one of Emeril’s favorite recipes using his Original Essence, Chicken Paillards over Arugula.* This recipe combines fresh, flavorful ingredients fit for a true gourmand, but is simple enough to prepare in a pinch.
HOME COOKING SCHOOL & SHOWCASE EXPO
• May 2, 2012
Chicken Paillards over Arugula Ingredients Four 6- to 8-oz boneless, skinless chicken breast halves, pounded to 1/4" thickness 5 oz fresh arugula or baby greens, tough stems removed, rinsed and spun dry 3 tbsp plus 2 tsp extra-virgin olive oil, plus more for serving 2 1⁄2 tsp freshly squeezed lemon juice, plus more for serving 1 3⁄4 tsp salt Freshly ground black pepper Emeril’s® Original Essence, to taste 1⁄4 cup coarsely grated Parmigiano-Reggiano cheese Preparation Directions 1. Preheat grill to high, and lightly coat grate with oil. 2. In large bowl, combine arugula, 1 tbsp olive oil, 1 tsp lemon juice, 1⁄4 tsp salt, and a pinch of black pepper. Toss gently to combine. Season to taste, and divide the greens among four large plates. 3. In small bowl, combine remaining 2 tbsp plus 2 tsp olive oil with the remaining 1 1⁄2 tsp lemon juice, 1⁄2 tsp salt, and a pinch of black pepper. Stir to blend. 4. Rub about 3⁄4 tsp of the olive oil mixture over one side of each piece of chicken and season lightly with Emeril’s® Original
E s s e n c e . Season each chicken breast on both sides with 1⁄4 tsp of remaining salt. 5. Carefully place the chicken, oiled side down, on the hot grill. Using a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub it evenly over the meat. Cook until chicken is firm to the touch and just cooked through, 1-2 minutes per side. 6. To serve, place 1 chicken breast in the center of each arugula salad, and drizzle each lightly with additional extra-virgin olive oil and fresh lemon juice. Sprinkle 1 tbsp grated cheese on top of each serving, and serve immediately. Serves 4.
* Recipe courtesy of Emeril Lagasse. As first seen in Emeril at the Grill, Harper Collins Publishers. Copyright©2000 Emeril MSLD Acquisition Sub LLC. Emeril’s and BAM! Are trademarks of Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2012 B&G Foods, Inc.
May 2, 2012
HOME COOKING SCHOOL & SHOWCASE EXPO
Ortega® Transforms Meals to Extraordinary with Great Tasting Taco Shells For more than 100 years, Ortega has offered distinctive Mexican foods inspired by Mama Ortega's traditional cooking. Today, the family-friendly brand continues to uphold the same standards and tradition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food products that can transform an ordinary meal into a festive, fun and memorable occasion. When a family picks up a box of Ortega taco shells, they know they are getting the very best in ingredients, quality and taste. Only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp. Ortega even offers a variety of delicious taco
shell options for all to enjoy including: • Ortega Whole Grain Corn Taco Shells are an excellent source of fiber and made with a unique recipe that combines whole kernel corn with whole grains for a delicious way to nourish and satisfy your body and the entire family • Ortega Yellow Corn Taco Shells and Ortega White Corn Taco Shells are made the traditional way, with 100% whole kernel corn, not corn flour, which gives them their distinctive and authentic flavor, aroma and texture The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Taco Casserole recipe made using authentic Ortega fire roasted Green Chiles, tantalizing Ortega taco sauce and Ortega taco seasoning, and finished with Ortega taco shells for a satisfying crunch.
Taco Casserole Prep Time: 10 minutes Start to Finish: 30 minutes Serving Size: 8 servings
Ingredients • 1 pound lean ground beef • 1 cup chopped onion • 1 bottle (8 ounces) Ortega Taco Sauce • 3/4 cup water • 1 can (4 ounces) Ortega FireRoasted Diced Green Chiles • 1 packet (1.25 ounces) Ortega Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix • 1 package (12-count) Ortega Yellow Corn Taco Shells or Whole Grain Taco Shells, broken • 2 cups (8 ounces) shredded mild cheddar cheese, divided
Directions 1. Chopped tomatoes, chopped green bell pepper, sour cream 2. Preheat oven to 375 F. Grease 11X7-inch baking dish. 3. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat. 4. Stir in taco sauce, water, chiles, and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally. 5. Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat with ingredients. 6. Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.
HOME COOKING SCHOOL & SHOWCASE EXPO
irst Citizens is pleased to return as the Presenting Sponsor for the 2012 Taste of Home Cooking School. Brian Mitchum, Vice President says, “Last year the First Citizens team took on the role as Presenting Sponsor for the first time, and we had so much fun that we are proud to come back again this year for an even bigger and better event this year.” First Citizens has been a reliable banking resource for those in South Carolina and Georgia since the early 1900s.
Through an extensive network of branches and ATM’s, First Citizens provides what many other banks cannot— few worries. With more than 190 locations, First Citizens aims to provide access without confusing terms, hidden fees, small print, and red tape. First Citizens understands that people are satisfied with their banking experience when stress, anxiety, and frustration are eliminated through trust. No hassles. No baggage. No worries. You’ve got it because at First Citizens we’re on it!
• May 2, 2012
ublix is proud to return as this year’s Grocery Sponsor. While at the show, Culinary Specialist, Michelle Roberts will show you how to prepare easy meals, offer cooking tips, and more. Publix knows that in today’s hurried world, it can feel next to impossible to prepare a meal at home. But thankfully the Taste of Home experts are here to show you some tips during the show, and before the show, be sure to stop by Publix/ booth to see demonstrations of Publix/s very own Apron’s Simple Meals. Publix created our Apron’s program to help our customers discover (or re-discover) the joys of cooking. We wanted to give peo-
ple what they need to enjoy themselves, both in the kitchen and at the table, including: • In-store cooking demonstrations, so our customers could watch, taste, and learn • Easy-to-read recipe cards-complete with shopping lists—that fit into a convenient binder • All the ingredients in one spot in your neighborhood Publix Nothing is quite as gratifying as creating something delightful in the kitchen and gathering with your loved ones to savor it. We are excited to be a part of the Taste of Home Cooking School. See you at the show!
2012 Taste of Home Cooking School Sponsors Red Carpet Sponsor: LOWCOUNTRY WOMEN’S SPECIALISTS We build relationships to help you approach a lifetime of changes! Our philosophy is to educate our patients in their teenage years, to guide them through the excitement of their reproductive years, and to navigate them through choices for a healthy prime of life. We’re a progressive, experienced team of medical professionals dedicated to bringing women of the LowCountry the best in comprehensive care. • Complete Obstetric & Gynecologic Care • In-Office Treatments for Abnormal Bleeding • Birth Control and Family Planning • In-Office Tubal Ligation • Menopause Management • daVinci Robotic Surgery North Charleston/Summerville Tel 843.797.3664 www.lcwomensspecialists.com
Seat Saver Sponsor: HOME MEDICAL CENTER Home Medical Supplies & Equipment, Inc. is here to help you live independently while retaining your mobility. We are dedicated to providing the highest quality equipment and services to our patients. We work directly with physicians, home health nurses, hospitals and rehab facility discharge planners to assure the patient’s deliveries for home-care needs are fulfilled. Our goal is to use our knowledge and expertise to increase our patient’s independence and confidence, identify the best solution for their needs, and to provide the crucial service, best
quality and valued medical care our patients deserve. We are locally owned and operated since 1998 serving the Tri-County area. 1-800864-6853
Executive Chef Sponsor: CHARLESTON SAVVY SHOPPER Charleston Savvy Shopper is a feature from The Post and Courier spotlighting news, tips and advice about the best deals in the Lowcountry. It appears in print and online everyday. The website -www.postandcourier.com/savvyshopper -- is where you'll find a local blog pointing out deals throughout the area. The site also includes couponing tips, personal finance advice, inexpensive entertainment options and more. The centerpiece is our Deal of the Day -- discounted local products and services offered exclusively through The Post and Courier. Sign up at www.charlestonsavvyshopper.com. You can also follow us on Facebook at CharlestonSavvyShopper and on Twitter at chssavvyshopper.
Culinary Chef Sponsors: DYNAIR/RAINBOW SYSTEMS Dynair Industries is a proud supplier of the Rainbow cleaning system. Based on the principle that “Wet Dust Can’t Fly”, the Rainbow, manufactured by Rexair, uses a unique water-based filtration system to effectively remove dirt and airborne particles from your home. When you purchase a Rainbow, you are buying more than 70 years worth of product development, continuous improvement and ingenuity. The Rainbow is now certified as “asthma and allergy friendly” by the Asthma and Allergy Foundation of America (AAFA). The
Association of Home Appliance Manufacturers (AHAM) certifies that the Rainbow is a proven air cleaner designed to remove air pollutants in the home. Stop by our showroom today at 2532 Oscar Johnson Drive in North Charleston, SC 29405. Go to our product website: rainbowsystem.com, call 843-554-8105 or email email@example.com for more information.
FANCY TRIMMINS Fancy Trimmins offers personalized wedding gifts, baby gifts, and jewelry. Mother-daughter team, DeeAnn Farrell and Nancy Smith, specialize in embroidery, screenprinting and engraving. Offering excellent customer service and quick turn around, Fancy Trimmins strives to make customers feel just as important whether they order one item or 200. With much of the product they offer being handmade, they are able to ensure custom work is always of exceptional quality. The concept began when DeeAnn sold handmade hair bows in high school, and then morphed into a small business out of her home. Today, the storefront has been in its current location for nearly 3 years and serves sports teams, businesses and Dorchester School District 2.
FIREWATER GRILLE Firewater Grille is conveniently located in beautiful Summerville right off I-26. Our goal at the Firewater Grille is to provide our valued customers quality cuisine at great prices, with impeccable service. We are committed to using fresh local products on our menu and we also value our working relationships with local business partners.
Firewater Grille offers mouthwatering handcut steaks, fresh seafood, tasty Dr. Pepper BBQ ribs, and our famous burgers. Happy Hour M-F from 4-7, and full service catering available. Owner Bob Shipley, Chef Perry Stone and the entire Firewater Grille staff, invites you to enjoy a delicious lunch, dinner or happy hour with daily specials. 109 Holiday Drive— Summerville, 843-261-2121
RINA’S KITCHEN Rina Palmer is originally from Italy so it may seem strange that her favorite hobby is preserving food using old-fashioned American recipes. She learned to preserve food from her husband’s stepmother in Tennessee many years ago. As the family traveled with the US military, Rina kept busy gardening and canning for her family. When her husband Jack retired in Summerville in 1973, they put in a garden and Rina continued her canning. In 1990 she began selling her jams at the Summerville Farmer’s Market. The jams were so successful, she concentrated on her new “hobby.” Her husband’s new garage became her new kitchen instead, but after a few years, her business outgrew the space. In 2000, they built a new 60x80 building just for the business where the production kitchen, office, warehouse, and gourmet jam shop are housed. Rina still cooks her goodies one batch at a time, using the lessons she has perfected over the years. Every product is all natural with no preservatives or artificial sweeteners. Her unique combinations and mouth-watering flavors are sure to make your taste buds tingle!
May 2, 2012
HOME COOKING SCHOOL & SHOWCASE EXPO
Taste of Home!
Taste of Home Cooking School has everyone talking! Whether youâ€™re a UHSHDWYHWHUDQRU\RXÂśUHFKHFNLQJRXWWKHVKRZIRUWKHÂżUVWWLPHIXQDQG VXUSULVHVZLOOEHKDGRQ7XHVGD\0D\DW&KDUOHVWRQ6RXWKHUQ Universityâ€™s Lightsey Chapel. Doors open at 4 pm. See you there!
tocked by donations, staffed by volunteers, shopped by everyoneâ€Ś The Restore offers new or gently used goods at greatly reduced prices. Our customers tell us that after just one visit they were hookedâ€”they come back again and again. â€œReStore addictionâ€? is fed by the everchanging inventory that is donated by our wonderful communities. Volunteers help keep ReStore prices low by reducing overhead. No experience is necessary to volunteer, and if you have a special still we help you find a niche to use
your talents. The Restore covers our Habitat affiliateâ€™s operating costsâ€”things like building cots, salaries, utilities, and everything else needed to run the organization so that every cash dollar donated to our mission goes straight to building homes. Not only that, but the ReStore actively works to: â€˘ Reduce waste in the landfill â€˘ Reuse gently used goods â€˘ Recycle scrap metal and other unsalable items â€˘ Rebuild Energy Star homes for people in need Save on home furnishings,
materials for home improvement, home dĂŠcor items, seasonal items, and even the kitchen sink! Find one-of-akind items that will become your very own treasures while having the assurance that your support builds Habitatâ€™s ministry. Habitat for Humanity of Berkeley County ReStore (843)871-1159 www.berkeleyhabitat.org Dorchester Habitat for Humanity ReStore (843)871-1159 www.dorchesterhabitat.org Call for FREE Pick-Up of Donations
- PRESENTED BY -
- APPLIANCES BY -
- GROCERIES BY -
RED CARPET SPONSOR
SEAT SAVER SPONSOR
LowCountry Womenâ€™s Specialists
Home Medical Center
EXECUTIVE CHEF Charleston Savvy Shopper of The Post & Courier
CULINARY CHEF Dynair/Rainbow Systems Fancy Trimmins Firewater Grille Rinaâ€™s Kitchen
Azalea Olive Oil Coastal CoďŹ€ee Roasters Demarle At Home WedĂź â€“ Lauren Formalarie Wildtree * ConďŹ rmed exhibitors as of April 27, 2012
A Special Event & Publication of
To participate as a local exhibitor at the 2012 Taste of Home Cooking School & Showcase Expo call Chris Zoeller at 843-873-9424.
TENA GREEN â€œTaste of Home is a great family-oriented event! Iâ€™m taking my daughter this year who is 14 and learning how to cook. Itâ€™s loads of fun!â€?
JAMIE BARNES FEROL LOVELADY â€œI went last year and loved it! I love seeing all the people, the door prizes, and I love to cook and eat. I was thinking of trying the Grocery Bagging Contest last year, but I was too afraid, so I think Iâ€™m going to do it this year. I used to work in a grocery store, so I think Iâ€™d have a good chance at it!â€?
NANCY RICHARDS â€œI love watching them do the cooking demonstrations! That is the best part, they do such a great job! Iâ€™ve been to the show for the past 3 years, and love it!â€?
â€œIâ€™ve attended the Taste of Home Cooking School for the past several years. Iâ€™ve enjoyed the lively and entertaining cooking demonstrations by Culinary Specialist Michelle Roberts. Iâ€™ve always learned new techniques and cooking short-cuts each time Iâ€™ve attended. The local merchantsâ€™ exhibits, the many door prizes and the free goody bag with all of the coupons and cooking magazine make this night a real bargain. Iâ€™m really looking forward to DQRWKHUIXQÂżOOHGQLJKWDW&68Â´
HOME COOKING SCHOOL & SHOWCASE EXPO
Showcase the Fruits of Spring with a Sweet Berry Tartlet Spring is such an exciting season. As the cold winter months melt away, buds begin to blossom and fresh fruits begin to make an appearance. From the first tiny strawberries to a profusion of blueberries, blackberries, and raspberries, these sweet and colorful fruits make for a deliciously simple starring role in homemade desserts. “I live an area of California known for its abundance of fresh produce. The beginning of the berry season is always my favorite time,” says Stephanie Gallo, a third generation Gallo family member. “These tiny fruits burst with so much flavor. They are so easy to use in baked goods. Pairing them with a light bodied, sweet wine is a fantastic way to end a great meal.” Gallo Family Vineyards’ Taste of Home recipe collection has a signature Tiny Berry Tartlets recipe that showcases these jewels of the gar-
den. The warm flaky crust makes the perfect complement to nature’s sweetest flavors. Try serving this scrumptious dessert with Gallo Family Vineyards’ light bodied Pink Moscato. Its bouquet of flavors including white peaches, passion fruit and honeydew melon make it a wonderful pairing. Gallo Family Vineyards stands behind every bottle of wine it produces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains its 75 year tradition of producing the highest quality wines at a reasonable price. For more information about Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards.
Tiny Berry Tartlets Pairs well with Gallo Family Vineyards® Pink Moscato. Prep Time: 20 minutes Cook Time: 5 minutes Serving Size: 12 servings
For the crust: 3 (16-by-11-inch) sheets frozen phyllo pastry, thawed according to package directions 2 tablespoons butter, melted 2 tablespoons ground almonds 1 tablespoon granulated sugar 1 tablespoon confectioners’ sugar
For the filling: 3/4 cup prepared lemon curd 4 cups fresh berries, such as blueberries, blackberries, raspberries or a mix Bottled blueberry, blackberry, or raspberry syrup Preheat the oven to 350°F. Spray 2 (6-cup) muffin pans with cooking spray and set aside. Place one sheet of phyllo dough on a flat surface and brush with a third of the melted butter. In a small bowl, mix the almonds and granulated sugar together and sprinkle half of this mixture on the dough. Place a second sheet of phyllo on top of the first, brush with third of the butter, and sprinkle with the remaining half of the almond/sugar mixture. Place the third phyllo sheet on top, brush with melted butter and sprinkle with confectioners’ sugar. With a sharp paring knife or kitchen shears, cut the layered dough into 12 squares. Gently press each square into a prepared muffin cup to create a freeform tartlet. Bake the tartlets for 5 minutes or until just golden. Let cool in the pans completely. (The tartlet crusts can be made up to 2 days in advance and kept in an airtight container.) To assemble the tartlets, gently remove each tartlet from the muffin pan and place on a serving tray or plate. Place a generous teaspoon of lemon curd in each tartlet. Dip the berries into the syrup with a slotted spoon and mound them on the lemon curd. Serve immediately.
• May 2, 2012
May 2, 2012
Johnsonville Italian Sausage brings new flavor to traditional dishes Johnsonville Sausage today announced it has teamed up with the Taste of Home Cooking Schools to bring athome confident cooks new and delicious ways to add flavor to family meals. Johnsonville Italian Sausage – available in both links and ground form – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own. Made with only premium cuts of pork and the perfect blend of spices since 1945,
Johnsonville Italian Sausage brings the level of quality athome confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or starting a new tradition with adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice. Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.
HOME COOKING SCHOOL & SHOWCASE EXPO
Johnsonville Italian Meatballs Prep Time: 25 min Cook Time: 20 min Makes: 6 servings What you need: • 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage • 1 egg, lightly beaten • 1/3 cup dry bread crumbs • 1/4 cup Parmesan cheese, grated • 1/4 cup milk • 1/4 cup onion, finely chopped Preparation: 1. Preheat oven to 350˚F. 2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. 3. Remove sausage from casings. 4. Add sausage to the bread crumb mixture and mix well. 5. Shape into 20 meatballs; arrange on a shallow baking pan. 6. Bake for 20 minutes or until meatballs are cooked through (160˚F). 7. Serve with your favorite sauce and spaghetti. About Johnsonville Sausage, LLC: Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,300 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by Ralph F. and Alice Stayer, the company remains privately owned today. www.johnsonville.com.
HOME COOKING SCHOOL & SHOWCASE EXPO
Mushrooms make meals better Flavorful Nutrient-Rich Superfood Enhances Every Dish
Make mushrooms the “hidden treasure” in your kitchen by adding them to any and every family meal. Whether paired with meat, tossed in an omelet or wrapped in a sandwich, umami-rich mushrooms add a unique, rich flavor to your recipes. Learn how to blend mushrooms with meat to create delectable dishes your family will love and you’ll feel good serving. See how mushrooms can help bulk up any dish with important nutrients, and depending on how you use them, they may help to save time, money, calories and fat. Mushrooms and meat: The perfect partner • Mushrooms’ hearty tex-
ture and flavor make them compatible with meats both as a complement or replacement. • Swap in mushrooms for a portion of the higher-calorie ingredients in a dish to reduce calories and fat. • Blend in diced mushrooms to get another vegetable serving into your family’s favorite meals like spaghetti, hamburgers and sloppy Joes. Eating healthy never tasted so good • Mushrooms are not only low in calories and fat free, but their flavorful umami content allows for less salt to be used in a dish, without compromising taste. • Mushrooms are the only
fresh fruit or vegetable with vitamin D. • Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine. These antioxidants help strengthen the immune system. • Mushrooms provide B vitamins, including riboflavin, niacin, and pantothenic acid. B vitamins help to provide energy by breaking down proteins, fats and carbohydrates. Tips and tricks of the trade • Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life. • Clean mushrooms by
brushing them off with a damp paper towel; avoid soaking them in water. • Save money and effort by buying and sautéing mushrooms in bulk, having them ready to add to any dish, any time. Sautéed mushrooms will keep frozen for up to one month. • Use stems and gills from a cleaned out portabella to make mushroom stock that can be used in soups, sauces, and ragouts. For more information, recipes and news, visit www.mushroominfo.com and follow the Mushroom Channel on Twitter (twitter .com/mushroomchannel) and Facebook (facebook .com/ mushroomchannel).
Mushroom Tacos with Salsa Verde Yeild: 8 servings Ingredients Tacos 2 Tbsp. olive oil 1/4 lb. 85% lean ground beef 3/4 lb. white button mushrooms 3/4 lb. cremini mushrooms 2 cups julienne of sweet onions 1 Tbsp. minced garlic 4 Tbsp. ground chili pepper salt and pepper to taste lime juice to taste 8 Corn tortillas 1 cup shredded green cabbage 2 Tbsp. chopped cilantro 4 Tbsp. cotija Cheese, grated Avocado Salsa Verde 1 large, ripe avocado, peeled, pitted and cut in 1/2-inch dice 1/3 cup diced tomato 2 Tbsp. finely chopped onion 1/2 tsp. seeded and minced Serrano chile 1/2 tsp. minced garlic 1 Tbsp. lemon or lime juice 2 Tbsp. chopped cilantro 1/4 tsp. sugar Directions Heat a sauté pan over medium-
high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Please 2 tablespoons of shredded cabbage on a tortilla, and
top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste. To Make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.
About The Mushroom Council: The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
• May 2, 2012
Berry Patch Pie* 8 Servings Prep: 30 min. + cooling Ingredients • Pastry for single-crust pie (9 inches) • 3/4 cup sugar • 1/4 cup cornstarch • 2 cups halved fresh strawberries • 1-1/2 cups fresh raspberries • 1 cup fresh blackberries • 1 cup fresh blueberries • 1 tablespoon lemon juice Directions On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double
thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack. Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.
Nutrition Facts: 1 piece equals 250 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein. *Recipe from Taste of Home Cooking School Cookbook
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