Taste of Home Cooking School 2010

Thursday, November 11, 2010 — The Times-Herald — 1B

Thursday, November 11, 2010 6:30 p.m. at

The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road • Newnan, GA

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TASTEOFHOME.COM

2B — The Times-Herald — Thursday, November 11, 2010

TASTE OF HOME

Food Media starts to make the switch from "broth" to "stock" We have heard the question asked over and over "What is the difference between stock and broth?" but NOW we are starting to see a true switch in the media, food media especially, within recipes and nutrition.

What is the difference between stock and broth? The US Department of Agriculture, the agency charged with defining these terms, views the two interchangeably, so to them, there is no difference. Of course that leads to the next question, if there is no difference, then why do we need two words to describe the same thing?

The answer is that for most of the 20th century, chefs, food editors and cookbook authors viewed stock as a homemade ingredient made from cooking bones, meat, vegetables and herbs then strained and stored for later use, while broth was viewed as a commercial product made from leftover liquids to which salt and enhancers like MSG were added before canning. In other words, stock was richer and better, but broth was easier and faster.

That changed in 1996, when Kitchen Basics launched the first commercially available product called stock, made with the goal of replicating the quality of a homemade stock but with the ready-to-use convenience of a commercial broth. Instead of putting it in a can, they picked the novel and

environmentally superior Tetra Pak carton.

The inspiration for this new line was provided from the childhood memories of our founder, Paul Hamerly, eating soups and other dishes made from his Belgian Grandmother, Denise Loriaux. (Lor—ee-o means oriole in French). Mrs. Loriaux made her stock by slowly simmering meat and meat bones, vegetables and herbs for hours. Once cooled in the fridge, she removed the fat from the top, digging down to scoop up the rich gelatin underneath as a key ingredient to her soups and sauces.

Over the past 15 years, many other stocks have been introduced. While there is no guarantee of quality, most are better than the broths on the market.

As a group, they tend to be richer and with less sodium.

Many of your favorite Food editors are writing about stock and now understand that a commercial product can be high quality. On television cooking shows, in cooking competitions and in magazines, we now see recipes and nutrition guidelines that call for stock, not broth.

We know that it’s hard to make healthy food choices with confidence. Kitchen Basics embraces the very basic fundamentals of homemade stock and brings you Ready to Use Cooking Stock without added or produced MSG, additives or excess salts in 11 flavors and 3

convenient sizes.

Better yet, Kitchen Basics best selling chicken, beef and vegetable stocks—both Original and Unsalted--Now are Heart Healthy - verified to meet the American Heart Association’s certification criteria to be low in saturated fat and cholesterol for healthy people over age 2.

Just look for the heart-check mark on Kitchen Basics Chicken, Beef and Vegetable varieties in stores nationwide.

Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics...

Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning.

Try this fantastic recipe for Sante Fe Two Bean Soup and see how using wonderful ingredients can add flavor without having to pile on the salt!

Unsalted Vegetable Stock ——— 2 garlic cloves, minced ——— 3 Tbsp. balsamic vinegar ——— 1 medium carrot, chopped ——— 2 jalapeno peppers, seeded & chopped (to reduce spicy taste you may substitute 1/2 red pepper, chopped) ——— 6 scallions, chopped ——— Juice of 1/2 lime ——— 1/8 cup olive oil ——— 1/8 cup fresh cilantro, chopped

Directions: Drain and rinse beans. In a stock pot combine beans, stock, carrot, and garlic in a sauce pan. Bring to boil, cover and simmer until soft, about 30-60 minutes. Add all remaining ingredients. Reheat gently and serve.

For a thicker soup: after stock, carrot and garlic Sante Fe Two Bean beans, has simmered 30-60 minutes Soup transfer 1/2 the simmering mixSubmitted By: Chef Edward ture from the stock pot to a blender and purée (make sure Marlier you separate 1/2 equally). Stir the remaining ingredients and Ingredients: pureed mixture into the stock 1 (14.5 oz.) can low-sodium pot and gently heat through cannellini beans and serve.

——— Serving Suggestion: garnish 1 (14.5 oz.) can low-sodium with sour cream garbanzo beans (chick peas) For more recipes visit ——— 4 cups Kitchen Basics www.kitchenbasics.net.

Sante Fe Two Bean Soup

Thursday, Friday and Saturday November 18, 19 & 20

Sweet Occasions, Savory Moments At once delightfully light and sweet, Moscato is equally at home as a pairing for dessert as it is on the dinner table to complement bold flavored, spicy dishes. From a celebratory family reunion to an impromptu after-dinner visit with friends, this versatile wine is a welcome wine choice everyday, whatever the occasion.

Whether a dish is mildly spicy or unforgettably fiery, it is a delicate task to find the perfect accompaniment that not only accents the food, but also quenches the heat. When it comes to pairing wines with spicy fare, Moscato is perfect for taming the burn and lifting a touch of the sweet.

Spice it up tonight with a quick curry chicken dish packed full of flavor. For an extra kick, add more curry and a dash of cayenne to ignite the flames.

The slightly sweet yet always versatile Gallo Family Vineyards Moscato pairs with more than just brunch or a sweet dessert.

With flavors of peach, honey and ripe citrus, this Moscato helps temper the sizzle of classic chicken curry recipes and other red hot dishes.

Try serving the smooth and refreshing Moscato alongside this recipe for Easy Chicken Curry. A delicious, spicy meal that turns up the heat on any family’s table! The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine, they want to hear from you.

For more recipes worthy of a pass down the family tree and to learn about their Best Taste Promise, visit: www.gallofamily.com.

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Recipe for Taste of Home magazine, easy chicken curry with moscato on dark cutting board with rice, cranberries naan bread and scallions.

Easy Chicken Curry 1 cup dried cranberries ——— 2 cups Basmati or other long grain rice ——— 2 bay leaves ——— 2-3 Tablespoon cooking oil ——— 1 Tablespoon fresh ginger, peeled and minced ——— 2 whole garlic cloves, peeled and minced ——— 1/2 Yellow onion, peeled and diced ——— Salt and Pepper ——— 1 1/2 lbs. boneless skinless chicken, large diced (leftover or pre-cooked chicken is a time saver) ———

1 Teaspoon ground cumin ——— 1 Teaspoon ground cinnamon ——— 1 1/2 Tablespoons madras style curry powder ——— 1 cup low sodium chicken broth ——— 2 cups frozen peas ——— 1 can diced tomatoes, drained ——— 1 cup plain yogurt ——— 1 bunch scallions, sliced Soften cranberries in hot water for 10 minutes, then drain. Cook rice according to package directions, adding one bay leaf to pot. Heat oil in large sauté pan over medium heat, add ginger, garlic, and onions, cooking for 3-4 minutes until mixture is just beginning to brown and being

careful not to burn the garlic.

Season chicken pieces with salt and pepper and add to pan, browning on all sides, add additional oil if necessary.

Add remaining spices to pan and toast until fragrant (optionally add a bit more curry powder and a dash of cayenne for an added kick), add chicken stock while scraping browned bits of bottom of pan. Bring chicken stock to a boil, reduce heat and simmer until chicken is cooked through, approximately 8-10 minutes. Add peas and tomatoes, cooking until warmed through, reduce heat to low and stir in yogurt. Serve curry with rice, then garnish with sliced scallions and cranberries.

Yield: 6 servings

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Thursday, November 11, 2010 — The Times-Herald — 3B

TASTE OF HOME

Add wow to holiday parties with easy, impressive holiday pies recipes and tricks to wow, visit www.pillsbury.com/pie or follow Pillsbury on Facebook at www.facebook.com/lovethepie. To get started, here is a recipe for Golden Pecan Pie — a true holiday classic.

Bake 40 to 50 minutes or In large bowl, mix brown sugar, flour, corn syrup, vanil- until filling is puffed and pie la and eggs until well blended. is golden brown. Cool comStir in pecans and butter. Pour pletely, about 2 hours.

Store in refrigerator. into crust-lined pan.

Golden Pecan Pie Ingredients: Crust: 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Golden Pecan Pie

Holidays and pies just seem to go together, and a sweet holiday pie is always on trend when families and friends gather to celebrate. For a casual lunch buffet or a more formal sit-down family dinner, an apple, pecan or pumpkin pie has become a signature ending to a holiday meal. In fact, apple and pecan are the two most popular pie flavors sought during the holiday season.

While pies are holiday favorites, pie baking can be time consuming when you do everything from scratch. And

Scrumptious Cinnamon Rolls

Learn to bake bread and give back with King Arthur Flour For nearly two decades, King Arthur Flour has taken special pride in educating the next generation of bakers. Through our Life Skills Bread Baking Program, our baking educators travel the country every school year demonstrating how to bake bread, and the students in turn donate their loaves to people in need in their communities. We offer this free program to 4th-7th grade students, providing the flour, yeast, and the know-how to bake bread at home. In combining our breadbaking expertise with our passion for serving the community, we hope the students we reach will make both lifelong habits.

Students see, feel, and consume what they have learned. When else can students honestly reply when asked where their homework is – “I ate it?!” This recipe is based on the Life Skills Bread recipe we provide students. It bakes up delicious bread and allows budding chefs to get creative with braided loaves, cinnamon rolls, or even pizza.

Basic Bread Makes 2 loaves (Alert! This recipe takes about 3 1/2 hours to make.)

Ingredients: 2 cups warm water (or 1 cup warm water + 1 cup warm milk) ——— 1/4 cup sugar ——— 1 packet Red Star Active Dry Yeast ——— 2 cups King Arthur 100% Organic White Whole Wheat Flour ——— 1 tablespoon salt ——— 4 tablespoons vegetable oil (or 1/2 stick soft butter) ——— 4 cups King Arthur AllPurpose Flour, plus extra for kneading Directions: In a large bowl, combine warm water, sugar, yeast, and 2 cups King Arthur 100% White Whole Wheat Flour. Cover mixture with a clean towel and let stand 10 minutes until bubbly.

Stir in salt and vegetable oil (or butter, if using).

Stir in King Arthur AllPurpose Flour, 1 cup at a time.

When the dough holds together and all flour is mixed in, plop dough out onto a clean, floured surface.

With a little flour on your hands, knead the dough. As you knead, sprinkle your hands or

who has time to spare, especially during the holidays?

Pillsbury Refrigerated Pie Crusts are the perfect time saver, allowing busy hosts to create delicious and impressive pies that “wow” without sacrificing time spent with family or guests. Just unroll, fill with your favorite filling and bake, and you have a delectable pie ready in no time. And when it’s that easy, why stop at just one pie.

If you are looking to add an extra touch to an already impressive pie for your family dinners and parties, try some the work surface with just enough flour to prevent sticking. After 5 minutes, take a break and let the dough rest.

Scrape out the mixing bowl, and grease the bottom and sides.

Knead the dough for a few more minutes. It should feel springy and smooth. (When you lightly press into it with your fingertips, it will bounce right back.) Put dough into the bowl and turn the dough over once.

Cover the bowl with plastic wrap and a clean towel, and let the dough rise in a warm place until double in size, about 1 1/2 hours.

Gently deflate the dough, and turn it out onto a floured surface. Divide dough in half and shape into 2 loaves.

Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes.

Preheat oven to 375ºF. Carefully remove plastic wrap and slash the tops of the loaves with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Cool the bread on a rack. Enjoy!

Beautiful Braid — After the first rise, use 1/2 Basic Bread recipe. Divide this into three equal pieces. Roll the dough into ropes of equal size. Braid the dough, tucking the ends under.

Cover and let rise 30 minutes.

Preheat oven to 375ºF. Bake braid for 30 minutes. Cool on a rack.

Scrumptious Cinnamon Rolls — After the first rise, use 1/2 Basic Bread recipe. Roll dough into a rectangle. Sprinkle with cinnamon sugar. Starting with the long edge, roll up the dough.

Pinch the long seam together.

Pass a length of dental floss (yes, you read correctly) around the dough and pull both ends like you are tying a shoelace. Tip: Cut the log in half, cut halves in half, then cut those fourths in half. Place the rolls, cut side up, into a well-greased cake pan.

Cover and let rise 30 minutes.

Preheat oven to 350ºF. Bake rolls 30 minutes, until brown and puffy.

Pizza — After the first rise, use 1/2 Basic Bread recipe. You can make two round pizzas.

Press the dough into a circle on an oiled pizza pan. If the dough “fights” you, let it rest for a few minutes. Easy to remember tip: “5 in 5”: Bake for five minutes at 500ºF. Remove from oven and add your favorite pizza toppings and bake for 15 more minutes at 450ºF. Kneading Tip: Fold-push-turn kneading is an easy to remember method. Place fingers under the far edge of the dough and fold the dough over on itself towards you. Gently press into the dough with the heels of your hands and push away. Pick up the dough and give it a 1/4 turn to the left. Repeat this motion for about 5 minutes, sprinkling your hands or the work space with just enough flour to prevent sticking.

simple tips to dress up the top crusts.

■ When making an apple pie, rather than using a plain top crust, try making a simple or traditional woven lattice top.

■ With pecan and pumpkin pies, use holiday pastry cutters to make top crust decorations. Then place them in the center for a special look.

■ For added color, brush cutouts with egg white and sprinkle them with colored sugar.

For a variety of holiday pie

Filling: 1/3 cup packed brown sugar ——— 1 1/2 teaspoons all-purpose flour ——— 1 1/4 cups light corn syrup ——— 1 1/4 teaspoons vanilla ——— 3 eggs ——— 1 1/2 cups pecan halves or broken pecans ——— 2 tablespoons butter or margarine, melted Directions: Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

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4B — The Times-Herald — Thursday, November 11, 2010

TASTE OF HOME

Morton’s Season-All Salt simplifies the search for spice Celebrate fall with Easyto-Bake Apple Pie Fall brings crisp air, breathtaking color and a variety of fun family activities, including trips to the apple orchard.

What better way to maximize family bonding time: Enjoy a visit to a local orchard this fall, pick up a variety of tasty apples then end your day with an evening in the kitchen baking a pie. Pies are the new retro-chic dessert, especially on trend in the fall when apples are abundant, and the aroma of fresh-baked apple pie gathers the family around the dinner table.

“I enjoy celebrating the fall harvest with my family. One of our favorite family trips is to a local apple orchard,” said Jennie Garth, actress and busy mom of three. “It’s a great way for my kids to experience a fall tradition. We’ll select some of our favorite apple flavors then when we get home, I get the kids involved in helping me bake apple pies.”

Cortland or Honey Crisp,

McIntosh or Granny Smith — a number of apple varieties make the trip from tree to baking dish effortlessly. To save time in the kitchen, use Pillsbury Refrigerated Pie Crusts to assemble an A-plus apple pie with ease. Simply unroll the crust into a pie pan, fill with a delicious apple filling, bake and enjoy the sweet taste and aroma of freshbaked pie in just over an hour.

Have fun with the kids; let them use pastry cutters to cut out fall shapes to decorate the top crust.

This recipe for Caramel Apple Pie pairs two favorite fall flavors. It tops a hearty apple pie with caramel drizzle and pecans. In practically no time at all, you’ve just started a new family tradition!

For more fall pie favorites, visit www.pillsbury.com/pie, or follow Pillsbury on Facebook at

See PIE, page 7B

Jalapeno-Cheddar Corn Bake

Season-All brand seasoned salts to be highlighted on Taste of Home tour Morton Salt has teamed up with the Fall 2010 Taste of Home Cooking School tour to showcase its Season-All Brand Seasoned Salts. Taste of Home’s culinary experts will feature Morton’s line of seasoned salts as they tour the country, offering step-by-step tips to flavorful dishes.

“Morton’s sponsorship of the Fall 2010 Taste of Home Cooking Schools is a perfect match,” said Mark Roberts, CEO, Morton Salt. “We believe the attendees at the Taste of Home events will find the cooking methods with our SeasonAll products to be informative, fun and educational.”

The Season-All line is a unique, all-purpose blend of spices developed to add pop to ribs, beef, pork, chicken, potatoes and more. Season-All seasoned salts offer an easy alternative to the often confusing scramble through the spice cabinet for the right combination for what’s going on the grill, in the oven, or on the stove.

Morton Salt is one of several national sponsors of the fall cooking classes. In addition to demonstrations, recipes and door prizes, attendees will receive a gift bag stocked with products and a Taste of Home cookbook.

Ingredients: Dry Ingredients: Sugar 3/4 cup ——— Morton Season-All Seasoned Salt, divided 1/4 teaspoon ——— All-Purpose Flour 1 1/2 cup ——— Cornmeal 1/2 cup ——— Baking Powder 1 tablespoon ——— Butter, room temperature 1/2 cup ——— Wet Ingredients: Large Eggs 3 ——— Canned Creamed Corn

1 1/2 cup ——— Canned Pickled Jalapenos 2 tablespoons chopped ——— Shredded Jack and Cheddar Cheese 1/2 cup Directions: 1. Preheat oven to 350° F and adjust oven rack to middle position.

2. In mixing bowl, thoroughly combine sugar, 1/8 teaspoon Season-All, flour, cornmeal, and baking powder. With a pastry cutter or fingertips, mix butter into the dry mixture, creating pea-sized crumbles.

3. Combine and mix all wet ingredients in separate mixing bowl.

4. Combine wet and dry ingredients, mixing just until some lumps remain.

5. Place mixture in a greased 8 x 8 inch baking pan.

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6. Place baking pan onto a baking sheet. Bake at 350° F d for 35 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean.

7. Season with remaining Morton Season-All. Works best in a 9 x 9 pan.

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Chef’s Tip: This recipe can be used in any size or shape of pan, as long as it fits; just know that the cooking time will change based on the size. Try using cast iron skillets and muffin pans.

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About Morton Salt, a K+S Group Company Morton Salt, a Chicago-based company, established in 1848, is North America’s authority on salt and a leading producer of salt for grocery, water softening, ice control, agricultural, and industrial uses. Morton introduced the nation to the Morton Umbrella Girl and the nowfamous slogan, “When It Rains It Pours” in 1914. Since that time Morton Salt products have graced the shelves of more homes throughout the country than any other brand of salt.

Jalapeno-Cheddar Corn Bake Yield: 8 pieces Portion Size: 1 piece

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Thursday, November 11, 2010 — The Times-Herald — 5B

TASTE OF HOME

Go long on shortcuts this entertaining season party mixes, like this one that delivers some of fall’s favorite flavors. And, to ease the stress of last-minute prep, you can make the mix up to 2 weeks ahead and store in an airtight container.

Ingredients: 1/4 cup brown sugar ———

1 tablespoon pumpkin pie spice ——— 1/4 cup butter ——— 2 teaspoons vanilla ——— 2 cups Cinnamon Chex cereal 2 cups Wheat Chex cereal ——— 2 cups Honey Nut Chex cereal

——— 8 oz pecans Preparation Directions: 1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwavesafe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all

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The long and short of it this entertaining season: take time to party at your party! It can be done with handy timesaving tips that allow you to plan, prep, and pull it all off so when the doorbell rings, you can step out of the kitchen and enjoy special time with friends and family.

“My grandmother taught me that one of the host’s jobs is to make people feel comfortable and welcome in their home,” explained Katie Lee, celebrity chef and cookbook author.

“That means planning ahead is the key ingredient to a fantastic gathering. When the party begins you’re free to welcome guests and enjoy the festivities.”

Lee charts out her top shortcuts and two wonderfully easy recipes to get the party started.

The Right Menu. To spend more time with guests, look for recipes that can be made in advance and require few lastminute details. One of Lee’s goto desserts is petite TripleBerry Mini Cheesecakes which calls for on-hand ingredients and can be prepped and readyto-go. It’s also gluten-free, a bonus for guests who shy away from foods containing gluten.

The recipe can be found at www.Chex.com/Recipes .

Who’s Your Prep Cook? Sure, it would be ideal to recruit a personal sous chef to assist with kitchen detail.

Realistically, turn to your handy kitchen appliances and put them to work: ■ Maximize your microwave and create a tasty homemade snack mix, like the Pumpkin Spice Chex Mix, in about 15 minutes.

Visit www.ChexPartyMix.com for a full menu of party snacking picks; ■ Rely on your refrigerator and organize it well beforehand so that platters, containers and beverages are easily accessible; ■ Killer Crock Pot recipes get rave reviews from guests and hosts alike, especially when they do the cooking – and keep food warm – in one contained pot. Barbeque sandwich meat, chicken wings, soups and appetizer meatballs are just a few of Lee’s many slow cooker favorites.

to-dos that can be handled – or shared – in advance of the big day. Some of Katie’s recommendations include: wash and dry vegetables for a crudite platter; give the kids a job, too, like vacuuming and taking out the trash; set small vases of fresh flowers throughout the house; set the table the night before; and gather the serving dishes and utensils you plan to use.

Chex Pumpkin Pie Crunch

cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

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Welcome your weekend!

Fall is all about family, friends and fun — on the home front Whether it’s a game day party to cheer on the home team or Friday movie night with the kids, fall is filled with plenty of opportunities to make the most of great gatherings and magical moments.

“It’s fun to get together with family and friends to enjoy life’s big events and little celebrations,” explained Katie Lee, entertaining expert and bestselling cookbook author. “Fall is the perfect time to focus on those we love while creating new traditions as well as lasting memories. Don’t worry, it doesn’t have to cost a fortune – it just requires a little advance planning and a room full of your favorite people!”

Lee dishes on the go-to tips she keeps top-of-mind when planning for fall festivities, and she shares a couple handy recipes that appeal to kids and

See CHEX, page 7B

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6B — The Times-Herald — Thursday, November 11, 2010

TASTE OF HOME

Campbell’s Kitchen teams up with Taste of Home Cooking School to bring excitement back to the chicken dinner Fresh chicken is an ingredient that comes up time and time again on grocery lists, sometimes every week! And for a good reason: not only is it affordable and versatile, it’s the most commonly prepared protein for main dinner dishes, according to a recent study* conducted for Campbell’s Kitchen.

However, it can often be a challenge for home cooks to liven up their chicken repertoire, and it’s easy to fall back on familiar, standby recipes. To solve this ongoing dilemma, the experts in Campbell’s Kitchen developed exciting ways to prepare contemporary chicken dinners at home using ingredients that are likely already in the pantry or refrigerator. Not only do these meals taste great, they are at an affordable price that will fit the family budget.

The cuisine of Morocco offers deep and spice-infused flavors, and a recipe like Moroccan Chicken Stew offers a unique way to change up the weeknight meal routine. This fragrant, mouthwatering entrée features chicken simmered in a sweet and savory sauce of ground cinnamon, curry, garlic, golden raisins, chickpeas and Campbell’s Condensed Tomato soup. Slivered almonds are added at the end to round out the dish.

“By keeping Campbell’s condensed soups on hand in the pantry, it’s easy to create flavorful sauces for a variety of dishes,” said Jane Freiman, Group Manager, Campbell’s Kitchen.

“And with more than two-dozen soup varieties that you can use in recipes, we can show families how it’s simple to prepare a different great-tasting meal at home every day of the week.

Many of our recipes are tripletested to help ensure a success-

peas in the saucepot. Cook for range of recipe ideas for 10 minutes or until the chicken American families. Today, is cooked through. Stir in the CampbellsKitchen.com is a almonds. comprehensive resource for people looking for inspiring About recipes, affordable meals, cookCampbellsKitchen.com CampbellsKitchen.com rep- ing tips and information. resents the new on-line presence of the experts in ■ Study included two-week, Campbell’s Kitchen. For more in-home usage test on conthan 65 years, a dedicated team sumers’ reported use of end of chefs, home economists and recipe developers have used dishes and ingredients, from their culinary, research and National Eating Trends (NET), development skills to provide a NPD Group.

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Moroccan Chicken Stew

ful dish each time.”

For more delicious, budgetfriendly meal ideas and cooking tips, visit www.CampbellsKitchen.com .

Moroccan Chicken Stew Prep: 10 minutes Cook: 40 minutes Makes: 4 servings Cost per recipe: $13.38 Ingredients: 2 tablespoons olive oil ——— 8 skinless, bone-in chicken thighs (about 2 pounds) ———

2 medium red onions, sliced (about 2 cups) ——— 1 large green pepper, cut into 1inch pieces (about 1 1/2 cups) ——— 2 cloves garlic, finely chopped ——— 1 teaspoon ground cinnamon ——— 1 tablespoon curry powder ——— 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup ——— 1/3 cup golden raisins ——— 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

——— 1/3 cup slivered almonds, toasted Directions: 1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.

2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil.

Return the chicken to the saucepot. Reduce the heat to low.

Cover and cook for 15 minutes.

3. Stir the raisins and chick-

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30 South Court Square • Newnan, Georgia 30263 Phone: 770-683-4777 • Fax: 770-683-4776 janet@encoredecor.biz • www.encoredecor.biz

Morton Salt teams up with Fall Taste of Home Cooking Schools

Products to be featured by culinary experts on Taste of Home tour The facts are in. Nearly 50 percent of consumers are opting to spend more time in their own kitchens rather than in fast food lines and restaurant dining rooms. Morton Salt has responded with a line of All-P urpose Sea Salts, aimed at guiding consumers to prepare meals and desserts with quality and ease.

Now cooks around the country will have the opportunity to learn more about these products at the Fall 2010 Taste of Home Cooking School tour. Taste of Home culinary experts will be armed with Morton’s new line of sea salts as they tour the country, offering step-by-step techniques and tips to flavorful dishes.

“Morton is proud to be participating in the Fall 2010 Taste of Home Cooking Schools,” said Mark Roberts, CEO, Morton Salt. “We believe the attendees are looking for more innovation with recipes, especially around the holidays. We hope these home chefs enjoy learning about new ways to use sea salt.” Morton Salt is one of several national sponsors of

the fall cooking classes. In addition to demonstrations, recipes ideas, and door prizes, attendees will receive a gift bag stocked with products and a Taste of Home cookbook Morton’s featured AllPurpose Sea Salts measure like table salt, which makes them “recipe-ready” for cooking and baking. Harvested from the sparkling waters of the Pacif ic, Morton AllPurpose Natural Sea Salt is additive free, while the Morton Iodized All-Purpose Sea Salt supplies iodine, an added nutrient.

Visit mortonsalt.com for more product information and recipe ideas.

About Morton Salt, a K+S Group Company Morton Salt, a Chicagobased company, established in 1848, is North America’s authority on salt and a leading producer of salt for grocery, water softening, ice control, agricultural, and industrial uses. Morton introduced the nation to the Morton

Umbrella Girl and the nowfamous slogan, “When It Rains It Pours” in 1914. Since that time Morton Salt products have graced the shelves of more homes throughout the country than any other brand of salt.

Salted Oatmeal Chocolate Chip Cookies Servings: 24 Ingredients: 1 Cup (2 sticks) Unsalted Butter, softened ——— 1 Cup Packed light brown sugar ——— 1/2 Cup White sugar ——— 2 large Eggs ——— 2 teaspoons Vanilla extract ——— 1 1/4 Cup All Purpose flour ——— 1/2 teaspoon Baking soda ——— 1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top) Morton All-Purpose Natural

Sea Salt ——— 3 Cups Instant Oats ——— 1 Cup Semi sweet chocolate chips Directions: 1. Preheat oven to 325° F. 2. Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla.

3. In a separate mixing bowl, whisk flour, baking soda and 1/2 tsp of salt and then add to butter and egg mixture and mix until combined.

4. Fold in oats and chocolate chips into entire mix with a wooden spoon until combined.

5. Drop dough by rounded tablespoons onto parchmentlined baking sheet two inches apart. Use the last 1/2 tsp of salt to sprinkle a pinch of salt onto the top of each cookie.

Bake for about 12 -15 minutes.

Allow to cool for 5 minutes before transferring to a cooling rack.

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I’m too old to have acne!

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In reality, acne is increasingly common in adult women.

Many continue to break out into their 20’s, 30’s or beyond.

Treatment is often less effective than desired.

Dr. Mark Ling is conducting a research study testing an investigational topical medication. If you are a female between the ages of 18-40 with facial acne you may qualify for this study. All office visits and study medication are provided at no charge and participants may be eligible for reimbursement for time and travel of up to $100.00.

MedaPhase Healthy Skin Research

MedaPhase, Inc. was founded by Dr. Mark Ling to research new treatments for skin disease. Dr. Ling is former Director of Dermatology Clinical Research at Emory University. He trained at Harvard and Duke and is Board-Certified in Internal Medicine and Dermatology. MedaPhase is in Newnan and serves the southern Atlanta region.

If interested, please contact the research staff at 770-252-6900 for more information.

Everyone Deserves the Healing Benefits of Yoga We offer a variety of classes in different yoga styles for people of all abilities and at a variety of times to fit into your busy schedule.

Beginner’s Yoga a Yin/Yang Vinyasa a Restorative a Yoga for Stress Relief a Tai Chi Donna Owens, Registered Yoga Teacher (RYT) with over 500 hours of training, the owner and director of Ancient of Days Yoga Center, has recently received a certification in “Yoga of Awareness for Cancer” from Duke University Department of Integrative Medicine. Derived from the knowledge gained in that training, we are excited to offer a special class series “Adaptive Yoga for Mindful Living”. This class is designed to aid people who are going through traumatic life experiences such as divorce, the loss of a loved one, loss of a job, multiple sclerosis (MS), cancer, fibromyalgia, diabetes, recovering from stroke, or surgery. This class will teach how to “ride the waves” of the present moment in order to live more skillfully.

Call or register online.

4046 Sharpsburg McCollum Road, Suite 219 770-301-0519

COWETA MEDICAL CENTER WEIGHT LOSS CENTER Physician Supervised

F. D. Bass, M. D., F.A.C.S. 32 Jackson Street • Newnan, Georgia 30263

(770) 251-5597 There’s growing scientific literature documenting the relationships between health and nutrition, exercise, mental attitude, relaxation, and other lifestyle habits.

For a lifestyle that involves these relationships, call and enroll in a program under the supervision of a physician that will enable you to reach and maintain your ideal body weight, exercise your cardiovascular system and help prevent such diseases as diabetes, heart attack, strokes, hypertension, and cancer.

Coweta Medical Center offers a quality weightreduction program that is supervised by F. Donald Bass, M.D. For more detailed information or an appointment, please call Coweta Medical Center at (770) 251-5597.

Thursday, November 11, 2010 — The Times-Herald — 7B

TASTE OF HOME

Recipe for success with quality ingredients Baking success begins with quality ingredients.

King Arthur Flour is America’s #2 best-selling unbleached all-purpose flour. Known for its consistent baking performance and lack of chemical additives, it’s the #2 flour brand nationwide, #1 selling organic flour, and #1 whole wheat flour. Visit our blog, Baking Banter ( http://blog.kingarthurflour.c o m /20 0 9/02/ 1 2/s e r i o u s brownie-points/ ), to see step by step instructions with photos of this recipe and many more. Semisweet, combing a fudge brownie’s ultramoist texture with a subtle cake-like rise, this brownie recipe delivers the best of both worlds. King Arthur Flour supports its quality ingredients with a passion for educating bakers. Can you spot the King Arthur Flour secret ingredient in this brownie recipe?

You don’t taste the espresso powder, but it heightens the flavor of the chocolate. Bake with the best and earn some serious brownies points with your friends and family.

Fudge Brownies Ingredients 1 cup (2 sticks, 8 ounces) unsalted butter ——— 2 1/4 cups (15 3/4 ounces)

——— 8 ounces (2 sticks) unsalted butter ——— 15 3/4 ounces sugar Directions 4 large eggs ——— 3 3/4 ounces Dutch-process cocoa ——— 1 teaspoon salt ——— 1 teaspoon baking powder ——— 1 teaspoon espresso powder, optional ——— 1 tablespoon vanilla extract ——— 6 1/4 ounces King Arthur Unbleached All-Purpose Flour ——— 12 ounces chocolate chips

Fudge Brownies

sugar ——— 4 large eggs ——— 1 1/4 cups (3 3/4 ounces) Dutchprocess cocoa ——— 1 teaspoon salt ——— 1 teaspoon baking powder ———

1 teaspoon espresso powder (optional) ——— 2 teaspoons vanilla extract ——— 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour ——— 2 cups (12 ounces) chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

On the stove or in the microwave, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into the prepared pan.

Bake the brownies for about 30 minutes or until a cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.

Yield: 24 brownies, about

3/4” to 1” tall.

Baking Tip: Run a knife around the edge of the pan as soon as the brownies come out of the oven. This will help them cool flat, rather than with a tall ridge around the edge and a center that is sunken.

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Celebrate fall with Easy-to-Bake Apple Pie PIE Continued from page 4B Ingredients: Crust 1 box Pillsbury refrigerated pie crusts, softened as directed on box ——— 1/4 cup finely chopped pecans Filling: 3/4 cup sugar

——— 2 tablespoons all-purpose flour ——— 1 teaspoon ground cinnamon ——— 1/8 teaspoon ground nutmeg ——— 1 tablespoon lemon juice ——— 6 cups sliced peeled cooking apples (6 medium) Topping: 1/3 cup caramel ice cream topping ———

1/4 cup chopped pecans Directions: Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.

In large bowl, mix sugar, flour, cinnamon and nutmeg.

Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust

with water; sprinkle lightly with sugar.

Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning.

Cool at least 1 hour before serving.

Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

“WHERE EATING

RRestaurant: O Tuesday thru Open SSaturday, 4:30-Close SSunday Brunch, 12:00- 2:30

TThe Tapas/Martini Bar: O Friday and Saturday, Open 55:00-Close, Live Entertainment Private room available for Weddings, Rehearsals, Christmas and Corporate Parties

Fall is all about family, friends and fun — on the home front

CHEX Continued from page 5 adults.

A Thousand Words. Keep the camera within reach and make a point to capture those candid moments. You’ll never regret having heartwarming shots of the Halloween costume party, fall raking day or pumpkin carving fun!

Snacks-a-Plenty. Weekends are made for great-tasting snacks. Of course you can buy crackers and pair with cheese, or open a bag of tortilla chips and a jar of salsa. But, think outside the box – and bag – and consider an easy homemade party mix. One that Lee remembers making as a child is Chex Muddy Buddies – an irresistible snack mix that is as fun to make as it is to eat. Visit www.ChexPartyMix.com for a menu of mouthwatering recipe ideas.

Round Up The Troops. Why fly solo if you don’t have to!

Enlist your family’s help with pre-party tasks. Divide and conquer by having someone clear and set the table, arrange the chairs and stock the coolers. Kids are good at stirring, mixing and measuring those no-fail recipes with a grownup’s assist. Lee recommends a tasty finger-food favorite – Buffalo Style Chicken Nuggets with a flavorful dipping sauce.

The recipe, along with other delicious family-friendly options, can be found at www.Chex.com/Recipes .

Chex Muddy Buddies Prep Time: 15 minutes Prep Tip: Have the kids roll up their sleeves and help stir up a yummy homemade snack mix for movie night or game day.

Ingredients: 9 cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination) ——— 1 cup semisweet chocolate chips ——— 1/2 cup peanut butter

cereal; set aside 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in Preparation Directions: 1. Into large bowl, measure vanilla. Pour mixture over cere——— 1/4 cup butter or margarine ——— 1 teaspoon vanilla ——— 1 1/2 cups powdered sugar

al, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated.

Spread on waxed paper to cool.

Store in airtight container in refrigerator.

IS DINING”

10 EAST WASHINGTON STREET DOWNTOWN NEWNAN • 770.502.9100 WWW.TENEASTWASHINGTON.COM

Is A Toenail Fungus Infection preventing you from wearing sandals?

Toenail fungus infection (“onychomycosis”) is an extremely common infection of the nails by fungus. The infection is stubborn, difficult to treat, and results in unsightly and often painful toenails. Treatments are often slow, time-consuming and far from 100% effective.

If you have this difficult to treat condition and are between the ages of 18-70 you may be eligible to participate in a research study conducted by Dr. Mark Ling, testing a topical investigational medication for the treatment of toenail fungus infection. All study visits and study medication are provided at no cost to you and qualified participants may be eligible for compensation for time and travel.

MedaPhase, Inc. was founded by Dr. Mark Ling to research new treatments for skin disease. Dr. Ling is former Director of Dermatology Clinical Research at Emory University.

He trained at Harvard and Duke and is Board-Certified in Internal Medicine and Dermatology. MedaPhase is in Newnan and serves the southern Atlanta region.

MedaPhase Healthy Skin Research

If interested, please contact the research staff at 770-252-6900 for more information.

PRESENTING ANOTHER

Home of

DISTINCTION B

eautiful homes and cottages with acres of wellmanicured grounds, wisdom and wellness classes, excursions, activities and spiritual services are only a part of what makes Wesley Woods so attractive. Transportation, housekeeping, maintenance upkeep and chef prepared meals offer active, involved retirees all the charm of a friendly neighborhood. Both you and your family will appreciate the peace of mind that comes with continuing care. Now is the time to secure your retirement future.

The Benefits of Continuing Care Our Continuing Care Retirement Community offers independent living, assisted living and skilled nursing care, all in one location, should your health needs change.

Come to Wesley Woods.

You’ll Love How You Live!

Call 770-683-6833 to schedule a complimentary lunch and tour!

Wesley Woods – 2280 Highway 29 • Newnan, GA 30265 www.wesleywoodsnewnan.com • (770) 683-6833

Wesley Woods of Newnan-Peachtree is part of Wesley Woods Senior Living, Inc. – a not-for-profit corporation serving Georgia seniors since 1954.

8B — The Times-Herald — Thursday, November 11, 2010

TONIGHT

PRESENTED NATIONALLY BY

at

The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road Newnan, GA LIMITED NUMBER OF TICKETS STILL AVAILABLE

CALL 770-683-6153 Doors Open at 5:00 PM Show Begins at 6:30 PM Visit Vendors Prior to the Show! proudly presented by

®