Page 1

Taste of Home Cooking School

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


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 published is carefully evaluated and selected by the Taste of Home Test Kitchen, ensuring 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, Twitter and Pinterest.

For those who haven’t attended a Taste of Home Cooking School, they are in for a new treat. Lots of women, as well as men — even those who do not cook Dixie Terry — enjoy the events. More than 5 million have attended these culinary shows over the past 20 years. Three hundred of these shows attract some 300,000 fans each year. The upcoming Cooking School will begin at The Southern Illinoisan (USPS 258-980) is published daily for $219.96 per year at 710 N. Illinois Ave., Carbondale IL 62901. The Southern is owned by Lee Enterprises Inc. of Davenport, Iowa.

To subscribe: 866-735-5912 weekdays 6 a.m. to 5 p.m., Saturday and Sunday 7 a.m. to 11 a.m.

Publisher: Bob Williams ( Content: Taste of Home, The Southern Illinoisan, Dixie Terry

7 p.m. Tuesday, April 30 in in the SIUC Student Center Ballroom. (See DETAILS box at right.) Vendors and home party entrepreneurs show and sell their wares, and offer specials before the show begins. Check them out at beginning at 5 p.m. Everyone is urged to arrive early to register for drawings and to sample tasty tidbits from vendors. The merchandise ranges from cookware and culinary supplies to bags, jewelry and accessories. Each guest will receive a goody bag filled with samples, coupons, a current copy of Taste of Home and more. Each year, readers submit more than 40,000 recipes to the popular food magazine, with about 3,000 of them chosen for publication after careful evaluations in the test kitchens of the magazine. The publication was founded by Reiman Publications in Greendale, Wis., and has been a part of the Reader Digest Association Inc. for a few years.

DETAILS What: Vendors, cooking demonstrations, giveaways and more When: 7 p.m. Tuesday, April 30; doors open at 5 p.m. Where: SIU Student Center Ballroom Tickets: $15 general admission, $35 VIP at cookingschool, at The Southern Illinois offices at 710 N. Illinois Ave., or 618-351-5049 The magazine also boasts of 1,000 field editors, who receive a monthly newsletter containing their assignments in several categories. Field editors submit their favorites recipes, with many being chosen for testing and printing, along with beautiful photography of the finished dish. Field editors in this area include Marjorie Lampe

of Campbell Hill, Donna Brockett of McLeansboro, Debbie Fisher of Royalton and Alexandra Romanov of West Frankfort. I am also a field editor, from Goreville. This year’s culinary specialist is Dana Elliot, who prepared gourmet dishes at the March 2011 Taste of Home Cooking School, also at the Student Center. Elliot, with seven years’ experience of on-theroad-cooking, will be stirring up 10 dishes, using ordinary and affordable ingredients. Elliot will also be offering tips for the kitchen and an occasional humorous cooking experience of her own. These finished recipes will be placed in attractive containers, all of which will serve as door prizes. Other door prizes will be provided by local merchants, including bags of groceries, gift certificates, cookware and more. Previously, two recliner chairs were among the take-home items.

Taste the Annex Difference! (618) 997-5677 • 1909 Coolidge Ave • Marion, IL Page 2 Wednesday, April 24, 2013 The Southern Illinoisan

• Serving breakfast, lunch & dinner • Catering Services • Banquet room up to 40 See our menu @ FREE WIFI AVAILABLE 618-942-DELI

220 North Park Ave. Herrin

Like us on Facebook Mon-Fri 7am-8pm Sat 8am-5pm • Sun 8am-3pm

THE STYLE REVOLUTION BEGINS For those who want their kitchen to truly stand out, GE now offers Slate, a rich matte finish that harmonizes with today’s colors and materials to deliver sophisticated style.

GE Profile™ ENERGY STAR® 29 Cu. Ft. French-Door Ice & Water Refrigerator • Stainless steel doors with hidden hinges • Seamless stainless steel dispenser with pullout tray • Hands-free Auto ll • TwinChill™ evaporators PFE29PDS


GE® 30” Free-Standing Electric Range Dual Cavity Range

GE® 30” Free-Standing Electric Range with Warming Drawer

GE® 30” Free-Standing Electric Range

• 6.6 cu. ft. total oven capacity • Self-clean oven • 6”/9”/12” tri-ring element • 6”/9” PowerBoil™ element

• PreciseAir™ convection system • 6”/9”/12” tri-ring element • Self-clean with steam clean option • 6”/9” PowerBoil™ element

• Self-clean oven • 5.3 cu. ft. oven capacity • TrueTemp™ oven system • QuickSet IV oven controls





Store Hours Monday - Saturday 8 AM to 8 PM Sunday 9 AM to 5 PM



Murdale Buy What You Want, Rent What You Need!

Murdale Your Appliance Headquarters!

Can you take the heat? Southern Illinois’ Largest Furniture & MaƩress Store Choose from top name brands in the country, such as, La-Z-Boy, Broyhill, Sealy, Stearns & Foster, TempurPedic, SD by Ashley, AA Laun, Campbell, Vaughn BasseƩ, Best Chair, Flexsteel, Mobel, Med LiŌ, A America, Carolina, Bench Master, Eagle, Steve Silver, Woodcrest, & Many More

Culinary Arts


618-437-5321, Ext. 1714 1 Mile East of Carbondale . 618.549.8332 . 800.276.0088 Hours: Mon-Fri 9-7, Sat 10-6, Sun 1-5 The Southern Illinoisan Wednesday, April 24, 2013 Page 3

Taste of Home Cooking School Mushroom Fiesta Burger 2 tablespoons vegetable oil 6 ounces white button mushrooms 6 ounces crimini mushrooms ½ cup onion, diced 8 ounces 90 percent lean ground beef 1 large egg, lightly beaten ½ cup seasoned breadcrumbs ½ teaspoon ground cumin ¼ teaspoon onion powder ¼ teaspoon garlic powder 2 tablespoons Worcestershire sauce Salt and pepper to taste

With mushrooms, you can have your burger and eat it, too It’s almost time to fire up the grill, and your taste buds are tingling to the thought of biting into your favorite burger recipe. This summer, amp up your go-to burger and wow others by adding a delicious, secret ingredient to the meat: Mushrooms. Thanks to their hearty taste and meaty texture, mushrooms can help make any burger better when combined with ground meat — beef, turkey or lamb. By substituting some of the meat with finely chopped mushrooms, this mighty blend can: 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. Extend portion sizes of your patties. Mushrooms help bulk up volume without sacrificing your bottom line. Add vegetables to the plate. By

Page 4 Wednesday, April 24, 2013 The Southern Illinoisan

adding mushrooms to the meat, you’re bringing an extra serving of vegetables to your meal. Plus, mushrooms deliver important nutrients like vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system. Looking for more ways to add pizazz to summertime dishes? Appetizer, main course or side — the options are endless when it comes to versatile mushrooms. Pizza: Trade the oven for the grill and throw your uncooked pizza over the coals. Layer it with tomato sauce, mozzarella cheese, mushrooms and spinach and

watch guests grab a slice or two. Portabella Burger: A meatless burger option. Finish off a grilled portabella cap with Asiago cheese, roasted red peppers and a balsamic glaze for a decadent meal. Grilled Side: Whole, sliced, chopped or halved, toss mushrooms in a grill pan with olive oil, seasoning and onions to serve up a delicious side. This summer, change up your traditional burger recipe and try the Mushroom Fiesta Burger, which combines fresh mushrooms with meat and will infuse bold flavors into your next backyard get together.

Preheat grill. While grill heats, finely chop mushrooms and toss with oil and season with black pepper. Cook mushrooms and onions in a grill basket or skillet, in batches if necessary. Sauté until mushrooms are fully cooked, onions lightly browned and most of the liquid has evaporated. Cooking times may vary. Set aside to cool. In a large bowl, combine the cooked mushroom mix, ground beef, egg, breadcrumbs, spices and Worcestershire sauce. Season with salt and pepper to taste. Refrigerate mix until chilled and then form into 4 equal patties. Grill burgers over direct heat (or in a cast-iron skillet) for about 5 to 7 minutes on each side, or until done. Tips: Top burgers with pepper jack or cheddar cheese, lettuce and sliced tomato and onion. Or, for more festive fiesta flavors, top with salsa, queso fresco and guacamole. Yield: 4 burgers

Taste of Home Cooking School

It’s so easy to make a salt-free flavor statement with Mrs. Dash varieties 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 flavorful 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

Apple Pork Chops 3 tablespoons Mrs. Dash Original Blend 4 4-ounce pork loin chops

2 Granny Smith apples, peeled, seeded and cut into 8 wedges 2 tablespoons olive oil

Sprinkle apples and pork chops evenly with Mrs. Dash Original Blend. Heat sauté pan to medium heat. Add 1 tablespoon 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.

0% INTEREST Until 2016

Carpet • Hardwood • Vinyl • Laminate Ceramic • Vinyl Tile • Area Rugs

Sale Going on Now thru May 13th In Stock Sales Event Prices Start at 99¢ sq. ft.

In Stock Sales Cash & Carry

Mon-Fri 8am-6pm Saturday 9am-2pm Closed Sunday

Routes 127 & 149

Murphysboro 618-684-5320

The Southern Illinoisan Wednesday, April 24, 2013 Page 5

Taste of Home Cooking School

Ortega transforms meals from ordinary to extraordinary with great tasting taco shells, kits

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 or Ortega taco kit, 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 offers a variety of delicious taco shell and taco kit options for all

to enjoy, including newcomers: New! Ortega Value Pack Taco Shells available in Yellow Corn, White Corn and Whole Grain Corn varieties, offering more great Ortega flavor per box. All Ortega Taco Shells are made the traditional way, with 100 percent whole kernel corn, not corn flour, which gives them their distinctive and authentic flavor, aroma and texture. New and improved! Ortega Grande Dinner Kit now includes 20 hard and soft tacos to go along with Ortega Taco Seasoning, and 33 percent more of America’s No. 1 Taco Sauce in every box. The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Pork Tenderloin Tacos recipe made using all of elements within the Ortega Grande Kit including: tantalizing Ortega taco sauce and taco seasoning, along with crunchy Ortega Taco Shells and delicious Ortega Flour Soft Tortillas.

Pork Tenderloin Tacos 2 pork tenderloins, about 1¼ pound each 1 packet Ortega taco seasoning ½ cup water 2 tablespoons olive oil 4 large red and/or green peppers, thinly sliced

2 large onions, thinly sliced 2 cans (4 ounces each) Ortega Diced Green Chiles 1 lime, juiced 8 Ortega Flour Tortillas, warmed 12 Ortega Yellow Corn Taco Shells 1 twin-pack Ortega taco sauce

Slice pork tenderloins lengthwise in half almost completely through, but not severed. Combine Taco Seasoning and water and pour over pork. Marinate in refrigerator for 30 minutes. Heat oil in a large skillet and cook peppers and onions over medium heat for 10 minutes or until tender. Add Diced Green Chilies and cook until hot. Grill pork 8 to 10 minutes, turning once, until pork is cooked through. Pour lime juice over pork and let rest for 5 minutes then slice. Serve pork and vegetables with tortillas and taco shells. Top with taco sauce. Prep time: 30 minutes; start to finish: 45 minutes; yield: 10 servings

Page 6 Wednesday, April 24, 2013 The Southern Illinoisan

Put Quality Cove at the Top of Your List

The Southern Illinoisan Wednesday, April 24, 2013 Page 7

Taste of Home Cooking School

Gallo serves up recipes reflecting the modern definition of family How do you define family? Do you identify your family members through shared genes as well as shared experiences? If your answer is yes, you aren’t alone. In a national survey commissioned by Gallo Family Vineyards, nearly 90 percent of Americans describe themselves as being part of a non-traditional family. While these “found families” break the traditional mold from the one that you might map out on a family tree, there are some similarities. Families, no matter how they are defined, enjoy spending time with one another. From tailgates to Sunday night family dinners, meals bring people together. In fact, 40 percent of the Americans recognize dinner as their favorite way to spend quality time together. “Calling someone a member of your family is as much about being related as it is about how you relate to one another through interests and passions. It’s a belief that my grandfather and great uncle, Ernest and Julio Gallo, held and that we carry on in our winemaking,” said Stephanie Gallo, third generation Gallo family member. “We are proud of our 80-year tradition of making great tasting wines at an affordable price for American families of all shapes, sizes and forms and wanted to hear more about their traditions.” In celebration of this time-honored tradition, Gallo Family Vineyards opened its family cookbook to fans and asked them to share their own recipes through their Family Famous Recipe Contest. These recipes and their correlating stories offer snapshots of the many faces and compositions of American families. With more than half of Americans saying they have a “famous” family recipe, it was no surprise to see recipes submitted with multigenerational roots. What follows is just one of the many cherished recipes shared. “As a young girl, I loved to help my grandmother make these delicious potato pillows,” one contributor noted. “I now have the honor of making these traditional pierogies and look forward to days in the kitchen when I can share this recipe with my own daughter and daughter-in-law so it is passed on to the next generation.” Whether it’s with your relatives or friends you describe as family, raise a glass of wine and toast to the people you enjoy spending time with the most. For more unique stories, delicious recipes and great wine pairings, visit or

Page 8 Wednesday, April 24, 2013 The Southern Illinoisan

Potato and Cheddar Cheese Pierogi 1 (12-ounce) package of wonton wrappers 3 pounds russet potatoes, peeled and diced 8 ounces good quality extra sharp white or yellow Cheddar cheese, shredded ¾ cup (1½ sticks) butter 6 medium onions, finely diced 2 eggs ½ teaspoon water Salt and pepper, to taste Placed diced potatoes in a large pot with water and bring to boil. Boil until fork tender. Drain water and add shredded cheese to pot. Cover until cheese begins to melt. Beat until smooth. Add salt and pepper to taste. Refrigerate to cool filling. Beat eggs with a few drops of water. Brush one side of wonton wrappers with egg wash. Place a tablespoon of cooled filling in the center of each wrapper. Fold dough in half and pinch edges. Boil a large pot of water. Liberally salt the water. Boil 12 pierogies at a time, until they surface to the top, about 2 minutes. Remove and gently rinse with cool water. Place pierogies in a single layer on cookie sheet to drain. Add pierogies to melted butter and sautéed onions; stir gently over medium heat to warm thoroughly. Yield: 8 servings Recipe by: Ann G. from Wilkes-Barre, PA through the Family Famous Recipe Contest Wine to serve: Gallo Family Vineyards Pinot Grigio

Taste of Home Cooking School

Johnsonville Italian Sausage brings new flavor to traditional dishes Johnsonville Italian Sausage — available in traditional sausage links and ground sausage — 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 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 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.

Johnsonville Sausage-Stuffed Mushrooms 48 large fresh mushrooms 1 (19-ounce) package Johnsonville® Italian Mild Sausage Links

½ cup dry bread crumbs 1 (8-ounce) package cream cheese, softened 3 garlic cloves, minced

2 tablespoons fresh parsley, finely chopped 1 tablespoon lemon juice ¼ Parmesan cheese, grated

Preheat oven to 400 degrees. Remove mushroom stems and discard; set caps aside. Place mushroom caps on foil-lined baking sheets; set aside. Remove sausage casings. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain. Remove from heat. Stir in bread crumbs and set aside. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. Combine cream cheese mixture and sausage. Fill each cap with sausage and cream cheese mixture. Sprinkle with Parmesan cheese. Bake for 14-16 minutes or until mushrooms are tender and lightly browned. Prep time: 40 minutes; cook time: 15 minutes; yield: 48 servings

The Southern Illinoisan Wednesday, April 24, 2013 Page 9

Taste of Home Cooking School See the recipe for Special-Occasion Chocolate Cake on the next page.

Page 10 Wednesday, April 24, 2013 The Southern Illinoisan

Taste of Home Cooking School

Taste of Home online store offers cooks great deals on cookbooks, kitchen gadgets and much more Taste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on

Each item on the site is carefully hand-selected by the experts at Taste of Home with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks. is a one-stop resource for all things Taste of Home, whether cooks are looking for magazines or the massive collection of cookbooks, consisting of simple-tocreate appetizers, familyfriendly main dishes and show-stopping desserts. Each book features readersubmitted, test-kitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love. also offers a carefully curated selection of novel, useful and creative kitchen tools and

gadgets that make cooking and baking more efficient. “At Taste of Home, we know that today’s home cook is spending more time online researching recipe ideas and 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,” Cassidy says. “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 home cooks across the country,” she adds. The site offers a 100 percent satisfaction guarantee; if customers are not completely happy with their purchase, 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 recipe collections even more affordable.

Special-Occasion Chocolate Cake Cake: 1 cup baking cocoa 2 cups boiling water 1 cup butter, softened 2½ cups sugar 4 eggs 1½ teaspoons vanilla extract 2¾ cups all-purpose flour 2 teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt

Ganache: 10 ounces semisweet chocolate, chopped 1 cup heavy whipping cream 2 tablespoons sugar Frosting: 1 cup butter, softened 4 cups confectioners’ sugar ½ cup baking cocoa ¼ cup 2% milk 2 teaspoons vanilla extract Garnish: ¾ cup sliced almonds, toasted

An online standout: ‘Taste of Home Best Loved Recipes’ One recent introduction to is the “Taste of Home Best Loved Recipes” cookbook. It is Taste of Home’s greatest recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much more. Every recipe is the tried-andproven favorite of a real cook like you, including this Special-Occasion Chocolate Cake recipe from Cindi Paulson of Anchorage, Alaska.

In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken; stir occasionally. For frosting, in a large bowl, beat butter until fluffy. Add the confectioners’ sugar, cocoa, milk and vanilla; beat until smooth. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with ½ cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving. Prep time: 40 minutes plus chilling; baking time: 25 minutes plus cooling; yield: 12 servings

The Southern Illinoisan Wednesday, April 24, 2013 Page 11

Exclusive Grocery Supplier Welcome to the Taste of Home Cooking School. Great cooking begins with great ingredients. Here are some of the national brands the chef will be using.

• Ziploc • Viva • Dole • Johnsonville • Duncan Hiles At Your Neighborhood Kroger Stores

Page 12 Wednesday, April 24, 2013 The Southern Illinoisan

Tues., April 30, 2013 Begins at 7:00pm

Taste of Home Cooking School  

Enjoy. Learn. Connect. Receive.