Taste of Home by The Southern Illinoisan

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TasteofHome.com/CookingSchool

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PRESENTED LOCALLY BY

MAY 7, 2014 www.thesouthern.com/CookingSchool P R E S E N T E D BY

P R E S E N T E D BY

Taste of Home Cooking School

‘Swing INTO

Spring’ Karen Davis is a member of the Taste of Home Cooking School culinary team.

Cooking demonstrations by Taste of Home staff and vendor booths provide fun and excitement at Cooking School DIXIE TERRY

‌W FOR THE SOUTHERN‌

ith Winter in the rear-view mirror, it is time to pack away the heavy cooking habits of cold weather. Come out to the Spring Cooking School of Taste of Home Magazine, on Tuesday, May 13, and get acquainted with an array of lighter and delicious dishes for your family meals and for entertaining with a flair. The location will be the Marion Cultural and Civic Center, where the vendor booths will be available at 5 p.m.. The onstage cooking demTerry onstrations will begin at 7 p.m., with this season’s theme, “Swing into Spring”. Featured will be ten or so seasonally focused recipes, to be produced in the two-hour show. Guests can also learn short-cuts and culinary secrets in this live and lively production. Area foodies, and even non-cooks, both men and women, are promised an evening of entertainment and know-how of food preparation.

Page 2 Wednesday, May 7, 2014 THE SOUTHERN ILLINOISAN

Taste of Home Cooking School There will be a number of door prizes given away, and even the finished gourmet delights, placed in unique containers, will go home with lucky winners. Some fabulous recipes have been selected from the thousands on file at the Taste of Home Kitchens in Greendale, Wisconsin. These will be made right before our eyes, as the cook-in-charge measures, mixes, and whips up a variety of seasonal recipes, guaranteed to tantalize our taste buds. One of the magazine’s culinary team of nine members, Karen Davis, will be onstage to present the food preparation. The team is composed of not only seasoned cooks, but each has a degree or two, and is also an entertainer. Davis said she loved to help her grandma cook, when she was very young, standing on a step-stool at the central-Iowa family farm kitchen. Their family lineage was Scandinavian, so Swedish and Norwegian were often turned out. She became a 4-H member and

Edible Landscapes Beauty and Taste!

enjoyed winning ribbons for her cooking skills. She was especially proud of a purple one awarded for her grandmother’s special chocolate cake. Davis is a graduate of Iowa State University, where she earned a double major in home economics. When not traveling with Taste of Home Cooking Schools, during the Spring and Fall, she is a food consultant who loves to write about food. Davis lives in Stuart, Iowa, with her husband. She said she likes Taste of Home recipes, because they call for common ingredients and consistently yield great results. She will be assisted by local volunteers, both onstage and behind the curtains, as they keep track of ingredients,, watch the oven, and wash up the dishes. Recipes for each dish, along with many additional ones, will be included in a special publication to be found in the gift bag given to each ticket holder on arrival. There will also be coupons, free items, and maybe a

Fruit trees Vegetables small Fruits Herbs

Route 13 West, across from Heartland Regional Hospital Marion, IL

(618) 997-6897

magazine to provide this high quality cooking school, as a community event. The magazine was originally begun by When: Tuesday, May 13, 2014 Reiman Publications, as a family busiWhere: Marion Cultural & Civic Center ness. It is now owned by The Reader’s 800 Tower Square Plaza, Marion Digest Association, Inc. However, the Info: Exhibits Open at 5 p.m. Taste of Home testing kitchens and Show Starts at 7 p.m. offices remain in the small Wisconsin town of Greendale, a tourist attraction Cost: To purchase tickets please contact for foodies. the Marion Cultural & Civic Center at Taste of Home magazine serves as 618-997-4030 or marionccc.com America’s connection to the personal VIP Seating (includes cookbook): $30 recipes of those who enjoy cooking General Admission: $15 at home, and who enjoy sharing their favorite dishes in the world’s most popular food publication. There are complimentary copy of the current presently 1000 food editors scattered Taste of Home magazine. Vendor booths of local businesses will around the United States and Canada, be located in the MCCC lobby, upstairs who provide recipes and features. Affordable everyday ingredients in and down, offering mini massages and each recipe are one of the draws. There makeovers; beauty products; jewelry; is no need to run around attempting to accessories; fashions; and more, along locate an unheard of ingredient. Just with food items for sampling. Many of these vendors will be offering drawings look in the cupboards and pantry of your home. for their products. Tickets can be purchased by calling The Southern Illinoisan, as an area MCCC at 618-997-4030. media, has partnered with the food

Details

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The Southern Illinoisan Wednesday, May 7, 2014 Page 3

Taste of Home Cooking School

Chicken Soup for the Soul

presents new comfort food line

‌T

oday, after 20 years of sharing happiness, inspiration and wellness through its books, Chicken Soup for the Soul has evolved its relationship with readers and other fans beyond the bookstore and into the grocery store with a new line of comfort foods. Made with the highest quality ingredients and no artificial flavors, the new line consists of soups, pasta sauces, broths, gravies, soup toppers and Meal Builders™ and more, all designed to create quick, delicious meals in minutes. Inspired by real people and their stories about food and feelings, each product label includes a preview of a bestselling Chicken Soup for the Soul story that was handpicked for that particular food, and a code to read the rest of the story online. Try and share this delicious recipe for Roasted Garlic Mashed Potatoes that’s sure to be a mouthwatering side dish with any meal. Just combine Chicken Soup for the Soul Chicken Broth with hearty potatoes, garlic, olive oil, butter and cream and is then whisk it to perfection.

Roasted Garlic Mashed Potatoes Ingredients 32 oz. Chicken Soup for the Soul Chicken Broth 5 cloves garlic, peeled 1 tbsp. olive oil 1½ lbs. russet potatoes 4 tbsp. unsalted butter ½ cup heavy or sour cream Directions Preheat oven to 350 degrees. Wrap garlic cloves and olive oil in aluminum foil forming a pouch and bake for 25-30 minutes or until golden brown and soft. Cut potatoes into even-size pieces (about 1-2”), peeled or unpeeled (your preference). In a 3-qt sauce pot, cover potatoes with Chicken Soup for the Soul Chicken Broth and simmer for about 25 minutes until very tender. Drain chicken broth into a bowl and reserve. Add garlic, olive oil, butter and cream (sour cream gives a nice tang) to potatoes and mash. Add back Chicken Soup for the Soul Chicken Broth as needed for preferred consistency. Prep time: 15 minutes Serves: 6-8 Cook time: 25 minutes Ready in: 40 minutes Website: www.chickensoup.com Twitter: @chickensoupsoul www.facebook.com/chickensoupforthesoul A portion of mashed potatoes with roasted garlic cloves, black pepper and fresh chopped parsley. Provided‌

Page 4 Wednesday, May 7, 2014 The Southern Illinoisan

Taste of Home Cooking School

EGGLAND’S BEST EGGS:

Better taste. Better nutrition. Better eggs. Now, better freshness America’s no. 1 branded egg helps at-home chefs add more nutrition and freshness to their favorite dishes

Vegetarian Egg Strata Recipe

Ingredients: 1 medium zucchini, finely chopped 1 medium sweet red pepper, finely chopped 1 cup sliced baby Portobello mushrooms 1 medium red onion, finely chopped 2 teaspoons olive oil 3 garlic cloves, minced ot all eggs are created 2 teaspoons minced fresh thyme or 1/2 equal, and to showcase why Eggland’s Best eggs are the teaspoon dried thyme 1/2 teaspoon salt leader in egg nutrition and 1/4 teaspoon pepper freshness, Eggland’s Best 1 loaf (1 pound) day-old French bread, is excited to once again, cubed be teaming up with the Taste of Home 2 packages (5.3 ounces each) fresh goat Cooking Schools this spring. cheese, crumbled To ensure all Eggland’s Best eggs 1-3/4 cups grated Parmesan cheese provide better nutrition compared to 6 Eggland’s Best large eggs, lightly ordinary eggs, each egg is produced by beaten hens fed a proprietary all-natural, all2 cups fat-free milk vegetarian diet of healthy grains and oils. 1/4 teaspoon ground nutmeg Compared to ordinary eggs, Eggland’s Best eggs contain 10 times more vitamin DIRECTIONS E, four times more Vitamin D, more than In a large skillet, sauté the zucchini, red pepdouble the omega-3, and contain 25% less per, mushrooms and onion in oil until tender. saturated fat. Add the garlic, thyme, salt and pepper; sauté 1 In addition to superior nutrition, minute longer. Eggland’s Best eggs are the best in In a 13-in. x 9-in. baking dish coated with freshness. A recent independent study cooking spray, layer half of the bread cubes, published in The Journal of Applied Poultry Research revealed that Eggland’s zucchini mixture, goat cheese and Parmesan cheese. Repeat layers. Best eggs are fresher than ordinary eggs, In a small bowl, whisk the eggs, milk and and stay fresher longer than ordinary nutmeg. Pour over top. Cover and refrigerate eggs. After analyzing both generic and Eggland’s Best eggs, the study found that overnight. Remove from the refrigerator 30 minutes Eggland’s Best eggs had a greater value before baking. Bake, uncovered, at 350° for in egg white height, egg protein quality, 45-50 minutes or until a knife inserted near and yolk color versus ordinary eggs. The the center comes out clean. Let stand for 10 study attributed these findings to the minutes before cutting. Yield: 12 servings. enhanced production process Eggland’s Total Prep Time: 25 min. plus chilling Best enforces, and the high-quality Bake: 45 min. plus standing hen feed. Total Servings: 12 servings Eggland’s Best eggs are available in regular, organic, and cage free, in a variety of sizes from medium to jumbo. Ready to get fresh in the kitchen? Our Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great make-ahead dish for breakfast or brunch!

PROVIDED

Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great makeahead dish for breakfast or brunch.

THE SOUTHERN ILLINOISAN

Wednesday, May 7, 2014 Page 5

Taste of Home Cooking School

JOHNSONVILLE SAUSAGE and Taste of Home bring Italian recipes to Cooking Schools

hen Johnsonville Sausage joins the Taste of Home Cooking Schools on its 30-state spring tour between March and June, attendees will be reacquainted with an old, but special Italian dish. Taste of Home cooking school attendees will learn some creative uses for Italian ground sausage in a main entree or appetizer. The goal is to expose the Taste of Home cooking school attendees to some convenient, flavorful and simple recipes they can take back with them for a weeknight dinner or special occasion. One popular recipe that reviewers rate as a five-star dish is Johnsonville’s Chiliville Chili, which takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage, which gives the chili an extra flavor boost. Johnsonville Italian ground sausage is available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own. Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian ground sausage brings the level of quality that confident cooks are PROVIDED looking for when creating their families’ Johnsonville’s Chiliville Chili, takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage. “keeper” recipes. PREPARATION: Sprinkle with cheese if you like and 2 cans (16 ounces each) kidney beans, Chiliville Chili In a large saucepan, cook sausage and serve immediately. rinsed and drained ground beef over medium heat until meat is no Cook Time: 30 minutes 1 can (14.5 ounces) beef broth Ingredients: longer pink; drain. 1 can (6 ounces) tomato paste 1 pound JOHNSONVILLE® Italian Makes: 10-12 servings Add the onion, celery and garlic. Cook and 2 tablespoons brown sugar Ground Mild, Sweet or Hot Italian Sauwww.johnsonville.com/recipe/chilivillestir for 5 minutes or until tender. 2 tablespoons chili powder sage chili.html Stir in the tomatoes, beans, broth, 1 tablespoon Worcestershire sauce 1 pound ground beef tomato paste, brown sugar, chili powder, 2 teaspoons ground cumin 1 medium onion, chopped Worcestershire sauce, cumin and red pepper 1/2 teaspoon crushed red pepper 3 celery ribs, chopped flakes. Bring to a boil. flakes 3 garlic cloves, minced Reduce heat; cover and simmer for 20 Cheddar cheese, shredded (optional) 3 cans (14.5 ounces each) diced tomaminutes. toes with green peppers and onions

Page 6 Wednesday, May 7, 2014 THE SOUTHERN ILLINOISAN

FooD DRiVe

one Day only - May 13th - 5pm to 7pm Bring any non-perishable food items to the Marion Cultural & Civic Center and be entered to win a valuable prize pack!

All proceeds to the Marion Ministerial Alliance To purchase tickets please contact the Marion Cultural & Civic Center

(618) 997-4030

or marionccc.com

Sponsored by

TickeTs on sale now! TuesDay, May 13, 2014 MaRion culTuRal • Exhibits Open at 5pm & ciVic cenTeR • Show Starts 7pm

For more information visit

thesouthern.com/CookingSchool

800 Tower Square Plaza, Marion

The Southern Illinoisan Wednesday, May 7, 2014 Page 7

Taste of Home Cooking School

Mushrooms make it easy to eat delicious healthy meals

‌W

hen it comes to eating well, more and more people are looking for healthy options that taste great. Look no further than mushrooms! Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients1, making them the go-to ingredient for delicious family meals. No other food can be used in so many ways, while bringing flavor and nutrition to the plate. Mushrooms deliver a savory, earthy taste because of their umami. They’re naturally low in calories, fat-free and cholesterol-free and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium. It’s never been easier to use mushrooms to transform meals already in the weekly rotation. Simply chop mushrooms to match the texture of ground meat and use in place of some of the meat in classic recipes. No extra pans. No complicated techniques. Just great tasting food with a healthy twist. By combining chopped mushrooms with ground meat, this mighty blend can seamlessly: Enhance taste. The umami in mushrooms and beef creates a mouth-watering, flavor-multiplying effect. Trim calories and fat. Research suggests substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full.2 Extend portion sizes. Mushrooms help bulk up volume without sacrificing your bottom line. Add vegetables to the plate. Adding mushrooms to the meat brings an extra serving of vegetables to recipes. Available year-round, versatile mushrooms can be used in dishes throughout the seasons – use them to add extra vegetables to hearty, comforting classics like meatloaf in the winter; lighten up tacos for fresh, light

About The Mushroom Council

PROVIDED‌

Available year-round, versatile mushrooms can be used in dishes throughout the season such as Mushroom Beef Sloppy Joes.

meals in the spring; and bring satisfy1½ tablespoon canola oil ing flavors to grilled favorites like burg½ cup chopped onion ers in the summer. 1 garlic clove, minced Remember, where there’s meat, add 1-8 ounce can no-salt-added tomato mushrooms! Try it tonight with Sloppy sauce Joes (full recipe below) to create an 1 tablespoon chili powder easy, delicious and healthy meal. Then 1 tablespoon brown sugar transform more recipes with mush1 teaspoon cider vinegar rooms to get ready for the ‘Swap It or ½ teaspoon ground black pepper Top It’ Recipe Contest for the chance 4 whole wheat buns to win prizes. Follow the Mushroom Council on Facebook (facebook.com/ Directions MushroomChannel) to stay tuned for Chop mushrooms to approximate size and more details. texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground Mushroom Beef Sloppy Joes beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook Ingredients until golden. Return mushroom-beef mixture to 8 ounces white button mushrooms pan, along with remaining ingredients. Simmer 8 ounces crimini mushrooms about 10 minutes; remove from heat. Spoon ¼ pound 90% lean ground beef

Page 8 Wednesday, May 7, 2014 THE SOUTHERN ILLINOISAN

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 selfhelp programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroominfo.com. mixture onto whole wheat buns and serve. Yield: 4 servings Cook time: 30 minutes Serving Size: 1 Sloppy Joe sandwich Follow the Mushroom Channel on Twitter (@MushroomChannel), Facebook (facebook. com/MushroomChannel) and Pinterest (pinterest.com/freshmushrooms). Visit www. mushroominfo.com for the latest blogs and recipes.

Taste of Home Cooking School

PHYSICIANS MUTUAL brings simplicity to the dinner table

‌P

hysicians Mutual announced today it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the spring. Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table. For Physicians Mutual customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where families make their best memories. “We’re thrilled to have Physicians Mutual partner with us and share recipes from their Physicians Mutual family cookbook,” said Erin Puariea, General Manager of Taste of Home Cooking School. “It’s great to see their love for cooking and the importance of spending time around the kitchen table with family.” Physicians Mutual has a 97 percent customer satisfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you – your family. This simple dish is sure to bring everyone to the table for good food and conversation.

Popcorn Cake 1 16 oz bag miniature marshmallows ½ cup butter 10-12 cups popped, unbuttered popcorn 1 cup roasted salted peanuts 2 cups plain M&M’s 1. In a microwave-safe bowl, combine the marshmallows and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour marshmallow mixture over popcorn and mix well. 2. Stir in peanuts and M&M’s. Press into a well-greased Bundt cake pan. Cool until firm. Remove from pan, cut with serrated knife. — Linda S. Conroe, TX Customer of Physicians Mutual

PROVIDED‌

Popcorn Cake

About Physicians Mutual Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In in 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have nearly $3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings. Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www.PhysiciansMutual.com. *Physicians Mutual Customer Satisfaction Survey, 2010, conducted by Wiese Research Associates

THE SOUTHERN ILLINOISAN Wednesday, May 7, 2014 Page 9

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Page 10 Wednesday, May 7, 2014 The Southern Illinoisan

Taste of Home Cooking School

Cooks clamor for

fresh herbs

Irresistible flavored cheese popsicles

Dorot delivers on growing demand

‌I

t’s no secret—the culinary world is clawing at foods rich in fresh herbs…from Jean Georges Vongerichten’s Black Bass with chiles, herbs red bliss potatoes and spinach, which was just voted one of the best dishes by The New York Times, to New York magazine’s account of the “brash aggressive flavors” of garlic and chiles that turn cauliflower and Brussels sprouts into a ‘can’t miss’ dish — fresh herbs are a recurring theme that cannot be ignored. Foodies agree that a starring role of fresh herbs in fine cuisine is one of the hottest trends in the culinary world today. Chefs delight in using herbs to pack a flavorful punch, and restaurants are hiring foragers to scour the parks and forests to bring back nature’s bounty. Up until now, home cooks have had to buy large quantities of herbs from farmer’s markets or grocery stores. All that has changed. Dorot, an international purveyor of fine herbs and seasonings, has arrived on American soil to give consumers the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce. Despite their popularity and coveted flavor profiles, fresh herbs are frequently used in small quantities and often go to waste. Sensing this quandary, Dorot has introduced a line of fresh herbs and spices that are chopped and quickly frozen in convenient preportioned

Irresistible flavored cheese popsicles are easy to make.

ice cube trays. Gourmets on the go will appreciate the time-saving convenience of pre-portioned herbs. There’s no need to chop, grate or even defrost: just add a cube to whatever’s cooking. “The only thing more painful than seeing a beautifully prepared meal go to waste, is seeing the ingredients get spoiled before they’ve even had a chance to be prepared,” said Dorot’s CEO & VP of International Marketing, Tal Tal-Or. “Consumers can tell when a piece of fish or meat is truly fresh. Herbs and seasonings are no different.” Dorot’s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times. Furthermore, Dorot is all natural (no preservatives, trans fats, food coloring, or cholesterol) and gluten-free. Dorot is available in numerous flavors,

Ingredients for about 16 units: 1/2 cup goat cheese 1/2 cup shredded mozzarella cheese 1 cup soft cream cheese • Mix all the cheese kinds and put in a bowl, divide into 4 portions. Garlic & Dill Cheese Balls, add: 1 Dorot Crushed Garlic cubes 4 Dorot Chopped Dill cubes • Mix with 1/4 of the cheese, roll 4 balls and refrigerate. For Chili Cheese Balls, add: 3 Dorot Chopped Chili cubes • Mix with 1/4 of the cheese, roll 4 balls and refrigerate. For Basil & Dried Tomatoes Cheese Balls, add: 1 tablespoon of chopped dried tomatoes 4 Chopped Basil cubes • Mix with 1/4 of the cheese, roll 4 balls PROVIDED‌ and refrigerate. For Garlic Cheese Balls coated with crushed pistachios, add: 3 Dorot Crushed Garlic cubes 3 tsp of crushed pistachios • Mix garlic cubes with 1/4 of the cheese roll 4 balls; roll the balls in crushed pistachios and refrigerate.

The perfect guacamole

PROVIDED‌

The perfect guacamole can be served as a snack on baguettes with tomato and onion.

Ingredients 2 large ripe avocados 4 tbsp soft cream cheese 3 tsp lemon juice 3 Dorot cilantro cubes 1 Dorot garlic cube Salt & Pepper

including Crushed Garlic, Crushed GinPREPARATION ger, Chopped Basil, Cilantro, Parsley, Chili 1. Peel and puree the avocado and Dill. Dorot Fresh Herbs and Spices 2. Add the cream cheese, lemon juice and can be found in many grocery stores with Dorot herb cubes—mix thoroughly. a suggested retail price of approximately 3. Season to taste $1.99—$2.99. More information is availServe with chips or vegetable sticks. able at www.mydorot.com.

THE SOUTHERN ILLINOISAN Wednesday, May 7, 2014 Page 11

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