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Thursday, November 10, 2011 — The Newnan Times-Herald — 1B

Thursday, November 10, 2011 6:30 p.m. at The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road Newnan, GA



2B — The Newnan Times-Herald — Thursday, November 10, 2011


Chex Party Mix introduces Chex Party Mix-Change, a fun update on the holiday party tradition Revamp a standard cookie exchange and create a new holiday classic Chex Party Mix puts a modern spin on the traditional holiday cookie exchange by creating a fun and easy way to get ready for the holidays while getting together with girlfriends: the Chex Party MixChange. Leave the stress and mess of baking behind and stir up some fun at the party by making delicious homemade Chex Party Mix recipes that wow crowds and take just 15 minutes to make in the microwave. The concept is simple: host a party, asking friends to make enough of their favorite Chex Party Mix recipe to exchange so that everyone can share. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies. More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party Mix-Change involves minimal planning and preparation. And, will have just about everything hostesses need to save time and add fun into the partyplanning process including, invitations, packaging ideas

and shopping lists. “A Chex Party Mix-Change is a sassy way to streamline entertaining season with less work, more fun, and, of course, tons of irresistible snacks to share,” said Liz Mascolo, Chex cereal marketing manager. “And since all recipes can be made in the microwave in just 15 minutes, gal pals have less to do and more time to catch up and celebrate with each other.” Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats made in the oven. And, to accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at If you’re looking for a fun twist on favorite holiday flavors at your Chex Party MixChange, stir up a batch of Hot Buttered Yum Chex Mix:

Hot Buttered Yum Chex Mix Prep Time: 15 Minutes Start to Finish: 15 Minutes

Ingredients: 2 cups Cinnamon Chex cereal ——— 4 cups Honey Nut Chex cereal ——— 1/4 cup butter or margarine ——— 1/4 cup packed brown sugar ——— 2 Tablespoons honey ——— 3/4 teaspoon ground cinnamon ——— 1/2 teaspoon ground nutmeg ——— 1/4 teaspoon ground cloves ——— 1 teaspoon rum flavoring ——— 2 cups miniature marshmallows Directions 1. In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated. 2. Microwave uncovered on High 3 minutes, stirring and

Hot Buttered Yum Chex Mix scraping bowl after every minute. 3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.

16 servings (1/2 cup each) Other party pleasing recipes that work well for a Chex Party Mix-Change include: The Original Chex Party Mix; Chex Caramel-Chocolate Drizzles; Chex PB and Chocolate Blast;

and Chex Pumpkin Pie Crunch. For additional information and great-tasting recipes, visit, or m.

FLAVORFUL PORK PAIRINGS Pork’s versatility brings exciting flavors to the forefront Next time you’re searching for flavor inspiration in the kitchen, take a closer look at your favorite cut of pork. Whether you’re planning a festive party or a relaxed weeknight meal, pork’s versatility makes it a go-to for quick, delicious dishes in a spectrum of vibrant flavors. Pork chops with applesauce is tried and true, but what about pairing a juicy roast tenderloin with ginger and soy sauce? No matter the occasion, pork is the perfect mate for all your favorite flavors — and some flavors you might never expect. Succulent tenderloins pair with sweet and savory glazes like honey and sesame, but are also suited for more tart and intense flavors like a refreshing pickled onion relish or a cocoa and coffee rub. And because many cuts, like pork tenderloin, chops and loin roasts can be cooked up in less than 30 minutes, pork pairs perfectly with your busy schedule too. And… have you heard? The USDA lowered its temperature recommendation for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with a three minute rest time. This temperature will yield a product that’s typically pinker in color and juicier than any pork you’ve ever made. Give the new temperature a test-run with this Honey Sesame Tenderloin. Roast up a couple for a satisfying, crowdpleasing meal, or a playful dinner for two with tasty leftovers. For more versatile pork recipes and time-saving tips, visit or . Follow the National Pork Board on Twitter @AllAboutPork.

Honey Sesame Tenderloin Ingredients: 1 pork tenderloin, (about one pound) ——— 1/2 cup soy sauce ——— 2 cloves garlic, crushed ——— 1 Tablespoon ginger root, grated ——— 1 Tablespoon sesame oil ———

1/4 cup honey ——— 2 Tablespoons brown sugar ——— 4 Tablespoons sesame seeds Cooking Directions: Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2-24 hours. Heat oven to 450°F. Remove tenderloin from marinade, discarding marinade. On a shallow plate mix together honey

and brown sugar; place sesame seeds on another plate. Roll tenderloin in honey mixture to coat evenly, and then roll in sesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal temperature reads 145°F, followed by a 3-minute rest time. Slice to serve. Serves 4 Serving Suggestions: Pork tenderloins are often packaged two to a bag; plan a meal another night with pork

tenderloin medallions or kabobs. Nutrition: Calories: 311 calories Protein: 28 grams Fat: 8 grams Sodium: 830 milligrams Cholesterol: 65 milligrams Saturated Fat: 2 grams Carbohydrates: 32 grams The National Pork Board has responsibility for Checkofffunded research, promotion and consumer information

projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.



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Thursday, November 10, 2011 — The Newnan Times-Herald — 3B


Cookies get healthier with whole grains Whole grains are an important part of a healthy diet, but sometimes they’re a challenge to incorporate into your daily menu. Once you’ve made the decision to include more whole grains in your diet, the easiest place to start might be — perhaps surprisingly — with cookies. After all, who doesn’t indulge in cookies? According to King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, they’re more likely to bake cookies than anything else.” Cookies are sweet and flavorful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to convert to whole grain. Exchange whole wheat flour for some of the allpurpose flour in a cookie laden with dark brown sugar, butter, toasted pecans, and chocolate chips, and no one will be the wiser. “Our best hint: Let the baked cookies rest for 24 hours, at room temperature, before serving,” says Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to soften, less-

ening the ‘gritty’ mouth-feel some folks get from whole wheat.” These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty experience. Once you give them a try, you’ll look for reasons to bake with whole grains. More delicious whole grain recipes are available at

Basic Whole Grain Cookies Ingredients: 1/2 cup butter ——— 1/3 cup + 1 tablespoon sugar ——— 1/3 cup brown sugar, packed ——— 1/2 teaspoon salt ——— 1/4 teaspoon baking soda ———— 1/2 teaspoon baking powder ——— 1 teaspoon vanilla extract ———— 1 large egg ——— 3/4 cup King Arthur 100 per-

cent White Whole Wheat Flour or Premium Whole Wheat Flour ——— 3/4 cup quick rolled oats ——— 2 Tablespoons orange juice ——— 2 cups chips, nuts, and/or dried fruit Directions: Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes,

until they're a very light golden brown, and a bit darker around the edges. For non-refrigerated dough, bake for about 11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield: about 5 dozen small cookies. Whole-Grain Cookie Tips In plain-textured and/or lightcolored cookies, exchanging the all-purpose flour for whole wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of the whole wheat, add 2 tablespoons orange juice per cup of flour if the recipe calls for liquid (milk or water). In “craggier” cookies, substituting up to 50 percent whole wheat for the all-purpose flour is almost unnoticeable. Substituting 100 percent whole wheat, with no all-purpose flour, often works well, though we can’t guarantee it for every recipe. If your cookie recipe directs you to chill the dough, do it. Chilling will create a more tender, lighter-textured cookie that won’t spread too much when baking.

Basic Whole Grain Cookies

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DOMINO ORGANIC AGAVE NECTAR Introducing a New Way to do Sweet… The makers of Domino Sugar are proud to introduce Domino Organic Agave Nectar — a delicious and natural liquid sweetener that is made from the nectar of a succulent plant called the Agave, native to Mexico. Since agave nectar is a naturally sweet product, and ranks as having a low glycemic index, it makes for a versatile and ideal sweetener that can be used for baking as well as everyday sweetening. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens. Domino Organic Agave Nectar is available in two flavors: Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not alter the flavor when sweetening beverages or recipes. It can be used to sweeten hot beverages like coffee and teas, and dissolves easily in cold drinks such as lemonades and smoothies. Light Agave Nectar can be used for baking desserts that are light in color such as vanilla cake, muffins and cheesecake. Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar and adds a more caramel-like flavor to foods. It is ideal for sweetening breakfast foods like pancakes, oatmeal or cereal. The richer flavor of Amber Agave Nectar makes it delicious for baked

goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings. Both Domino Organic Light and Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave nectar, like honey, is sold by weight, not by volume.) The sweetness of either Domino Organic Light Agave Nectar or Amber lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. When converting recipes that call for granulated sugar, follow this conversion: 2/3 cup Light Agave Nectar equals 1 cup Granulated Sugar, reduce other liquids by 1/4 to 1/3 cup

4 large eggs ——— 1 cup canola oil ——— 3 cups shredded fresh carrots ——— 2 1/4 cups whole-wheat flour ——— 1 teaspoon baking soda ——— 1 teaspoon baking powder ——— 2 teaspoons cinnamon ——— 1/2 teaspoon salt

Preheat oven to 350°F. Prepare three 12-cup muffin pans with liners. In a large bowl, combine agave, eggs and oil; beat well. Stir in carrots. In separate bowl, combine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking. Bake 22-25 minutes until the center of the muffin springs back when lightly touched. 2/3 cup Amber Agave Nectar Makes 30 muffins. equals 1 cup Brown Sugar, reduce other liquids by 1/4 cup Domino Sugar is a leading brand of all natural, pure cane Discover baking tips plus sugar in America. It is part of delicious recipes using Agave the Domino Foods, Inc. family Nectar, such as Agave Lime of products that include: Marinade, Peanut Butter and Domino Sugar and C&H Sugar. Banana Agave Smoothie, Two Each brand has its own rich hisAgave Cheesecake and Agave tory that spans over 100 years — Sweet and Creamy Fruit Dip at: Domino Sugar in the Northeast and C&H Sugar in the Western part of the country. Domino Foods, Inc. is proud to offer bakAgave Carrot Muffins ers in America a variety of fine quality pure cane sugar prod1 cup Domino Organic Amber ucts and the natural sweetener, Domino Organic Agave Nectar Agave Nectar — for all sweetening needs. ——— |

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4B — The Newnan Times-Herald — Thursday, November 10, 2011


Success Rice the flavorful anchor for any meal The next time you’re looking for a healthy and affordable ingredient, think Success Rice. It is a versatile and inexpensive anchor for any meal and provides numerous health advantages to go along with its more flavorful qualities. Success Rice boasts a variety that is convenient and tastes great. Whether your favorite dish calls for white rice or you’re craving the nutty flavor of brown rice or looking for something a little more exotic like jasmine or basmati rice — Success Rice has it all in a convenient to use boil-in-bag. Ready in just 10 minutes, Success White Rice is the ultimate in convenience as no measuring is required. There is no mess, and the product can be prepared on the stove or the microwave. Success White Rice is available in a variety of sizes. And don’t forget Success White Rice is a complex carbohydrate making it as good for you as it is delicious. In addition to the numerous health benefits of Success Brown Rice, the chewy texture and nutlike flavor provide a tasty alternative from other rice products. When cooked, this 100 percent whole-grain brown rice can be used in a variety of recipes from salads, soups, main entrees to desserts just like white rice. And best of all, it cooks 10 minutes, onefourth the time of the long-

cooking variety without giving up any of the nutritional value. Looking for extra flavor? Success Rice offers the only jasmine and basmati rice in a no-measure, no-mess boil-inbag. This premium imported rice is the perfect accompaniment for Asian, Middle Eastern and traditional dishes. It cooks in 10 minutes and is guaranteed perfect every time. For tasty and affordable recipes, check out

Sweet and Spicy Apricot Chicken Ingredients: 2 bags Success Rice (any variety) ——— 2 Tablespoons olive oil, divided ——— 1 lb boneless, skinless chicken breasts, cut into small strips ——— 1/4 teaspoon salt ——— 1/4 teaspoon black pepper ——— 1 package (16 oz.) broccoli slaw ——— 1/2 cup carrots, cut in matchstick strips ——— 2 Tablespoons light soy sauce ——— 1 teaspoon ground ginger

Sweet and Spicy Apricot Chicken ——— 1 teaspoon cayenne pepper ——— 1/2 teaspoon red pepper flakes, optional ——— 3/4 cup apricot preserves ———

1/4 cup water Directions: Prepare rice according to package directions. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Lightly

season chicken with salt and pepper and add to skillet. Sauté for 5 minutes, stirring occasionally until cooked through. Remove and set aside; cover to keep warm. Heat remaining oil and add broccoli slaw and carrots;

sauté for 3 minutes. Push vegetables aside and add soy sauce, spices, preserves and water to skillet. Stir in chicken, bring to boil and simmer to heat through. Serve over hot rice. Makes 4 servings.

FEED THE FAMILY A HOME COOKED SKILLET MEAL IN MINUTES Birds Eye Voila! Launches First Option in Category Designed to Serve up to Four Birds Eye Voila! announces the expansion of their line of veggie-powered frozen skillet meals with the introduction of “Family Size” dinner options. By giving consumers a dinner option large enough to feed the whole family, Birds Eye Voila! becomes the first brand in the complete bagged meals category to offer a family sized product. The new “Family Size” skillet meals are available in Birds Eye Voila’s best-selling varieties including Alfredo Chicken, Cheesy Chicken and Garlic Chicken. Each bag contains 42 ounces of vegetables, pastas and meats, which can serve up to four family members. “With vibrant Birds Eye vegetables, quality meats, and tasty flavors in every bag, Birds Eye Voila! is a delicious, veggie-powered meal in minutes the whole family will love.” says Andy Reichgut, vice president of marketing for Birds Eye Voila! “With one Family Size bag of Birds Eye Voila!, the whole family gets a first-hand taste of delicious

of the authentic flavors of hearty vegetables, sauces and meats as if they were cooked at home from scratch. Consumers can take the time to make garlic chicken from scratch (see recipe below), or they can have a delicious home cooked meal in minutes with Birds Eye Voila!

Garlic Chicken with Pasta home cooking.” The Birds Eye Voila! brand offers consumers a delicious and nutritious home-cooked, skillet meal in minutes. Original sized Birds Eye Voila! meals come in a variety of unique and flavorful varieties such as Garlic Shrimp, Chicken Parmesan, Teriyaki Chicken, Creamy Tomato Penne with Chicken, Beef Lo Mein, Sweet & Sour Chicken, Shrimp Scampi, Cheesy Ranch Chicken, Beef & Broccoli and more. These products consist

——— 2 teaspoons cornstarch ——— 1/2 teaspoon dried oregano, crushed ——— 1/2 teaspoon dried thyme, crushed ——— 1/4 teaspoon salt —— 1/4 teaspoon pepper ——— 2 teaspoons cooking oil

Ingredients: 1/2 cup chopped onion ——— 1/2 cup chopped carrots ——— 1 cup yellow corn ——— 1 cup broccoli, chopped ——— 2 cloves garlic, minced ——— 4 oz. corkscrew pasta ——— 3/4 lb. boned skinless chicken breast halves ——— 2/3 c. chicken broth

Turkey Fried Rice From Taste of Home, Ingredients: 1 tablespoon olive oil ——— 2 eggs, beaten ——— 1/2 pound ground turkey ——— 2 green onions, sliced ——— 3 cups cold cooked rice ——— 1 cup bean sprouts ——— 1/4 cup minced fresh cilantro ——— 1/4 cup soy sauce ——— 2 tablespoons chunky peanut butter

Now Available in a Limited Edition Hardcover Book

Stop by today and pick up your copy! Recently The Newnan Tim Re Times-Herald spent over a year y highlightingg the th sstories of surviving local World World d II veterans vet in a project called “Our “Ou Greatest Generation.” This award-winning award-winn series presented the stories o off o over 120 local men and women men and w was a favorite of readers young oung and a old. Since the series ended ended, ed we have had countless requests to reproduce this re req collection of stories so they may be preserved for future generations and enjoyed time and again in their entirety.

sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through. Yield: 4 servings. Cooking for 2: Turkey Fried Rice for Two Nutrition Facts: 1-1/2 cups equals 408 calories, 19 g fat (4 g saturated fat), 144 mg cholesterol, 1,067 mg sodium, 39 g carbohydrate, 2 g fiber, 20 g protein. Originally published as Turkey Fried Rice in Simple & Delicious May 2010, p13

Directions: In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside. In the same skillet, cook turkey and onions over mediFind Taste of Home on um heat until meat is no Facebook, or follow on longer pink. Stir the rice, bean Twitter.

We are p pleased to announce the series has been published in entire serie a limited editi edition hardcover book with tel the stories and feature 288 pages that tell photographs of these proud men and women.

Pick up your copy today at The Newnan Times-Herald, 16 Jefferson Street, Newnan, GA 30263; order online at times-herald/store; or fill out the form below and mail with your payment to: The Newnan Times-Herald, c/o Book Order, P.O. 1052, Newnan, GA 30264

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3. Remove vegetables. Add oil to wok or skillet, and then add chicken, stir fry 3 to 4 minutes or until no longer pink. 4. Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more. 5. Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.

Coweta’s Greatest Generation

Use leftover turkey a different way ——— 1 teaspoon sugar ——— 1/2 teaspoon garlic powder ——— 1/4 teaspoon crushed red pepper flakes ——— 1/4 teaspoon ground ginger

Preparation: 1 . Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce, stir together broth, cornstarch, salt and pepper, set aside. 2. Spray a cold wok or skillet with non-stick coating. Preheat oven medium heat. Add onion, garlic, oregano and thyme, stir fry for 2 minutes. Add carrots and broccoli, stir fry 2 to 3 minutes.

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Thursday, November 10, 2011 — The Newnan Times-Herald — 5B


Celebrate the Change in Seasons With a Change in Menus Fall is a wonderful time of year to gather with friends and family. The cooler days and colorful foliage make a dramatic backdrop for even the most casual get-togethers. This change in our surrounding elements instinctually inspires us to replace the fire of the grill with the heat of the oven to create rich and savory foods for entertaining with friends. “Our family loves to cook and as the weather transitions out of the warm summer months, the dishes that we prepare change as well,” says Stephanie Gallo, a third generation Gallo family member. “I love comfort foods in the fall. I’ll make dishes filled with deep and rich flavors, but always really simple. They are very warming to the palate and get us excited about the cooler months ahead.” To celebrate the fall, Gallo Family Vineyards opens its family recipe book with a delicious update on a classic comfort dish — the casserole — with its chilequiles recipe. This easy to prepare main dish offers delightful savory flavors with its base of chicken and cheese and features an unexpected layer of fresh herbs and spice with the addition of chopped cilantro and spicy salsa. Try serving this flavorful casserole dish with Gallo Family Vineyards’ light bodied Moscato. The sweeter,

chicken or turkey aromatic notes of the wine provide a delicious and well——— balanced pairing for your 2 cups prepared salsa verde guests’ enjoyment as they (about two 7-ounce cans) or welcome fall. tomatillo salsa Gallo Family Vineyards ——— stands behind every bottle of 1 cup Mexican crèma or sour wine it produces with the cream Best Taste Promise. If you are ——— not completely satisfied with 1/2 cup heavy cream the quality of the wine that ——— you’ve chosen to share with 12 (6-inch) fresh corn toryour guests, Gallo Family tillas, cut into 1/4-inch-wide Vineyards invites you to share strips your thoughts at their official (store-bought or homemade) website. It’s just one of the ——— many ways Gallo Family 4 cups (1 lb.) shredded Vineyards maintains it 75 year Mexican cheese, such as tradition of producing the Monterey Jack or Chihuahua highest quality wines at a rea——— sonable price. Chopped cilantro for garnish For more information about Gallo Family Vineyards, Prepared salsa verde and please visit crèma can be found in most or grocers’ Hispanic food aisles. milyVineyards. Directions: Preheat oven to 350°F. Arrange half the chicken in a Chilequiles 9x13-inch pan. Top with half From the Gallo Family the salsa verde. Mix crèma recipe book and heavy cream together and spread half over the salsa. Top This crowd-pleasing casse- with half the tortilla strips role is wonderful for a week- and half the shredded cheese. end brunch or a casual sup- Repeat the process. Bake, per. To save time, use a rotis- uncovered, for 45 minutes or serie chicken or leftovers until browned and bubbling. from a turkey dinner. Serve it To serve, let cool slightly, then with a green salad, fresh fruit, cut into squares and garnish and a chilled glass of Gallo with chopped cilantro. Family Vineyards’ Moscato. Yield: 8 servings Prep time: 10 minutes Ingredients: Chilequiles, served with white wine, from the Gallo Family recipe book. 4 cups shredded cooked Cook time: 45 minutes

Sausage and Sage

renew • restyle • refashion • remount

Go Traditional with a Taste of Home Holiday Stuffing

JJewelry Make-Over Event t

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later.

for poultry and 165 ° for stuffing. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in the recipe.

— Lorraine Brauckhoff, Zolfo Springs, Florida

Makes 24 Servings Prep time: 35 min. Bake: 45 min.

Traditional Holiday Stuffing From Taste of Home, Ingredients: 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed ——— 3 celery ribs, chopped ——— 1 large onion, chopped ——— 2 tablespoons reduced-fat mayonnaise ——— 2 tablespoons prepared mustard ——— 4 teaspoons rubbed sage ——— 1 tablespoon poultry seasoning ——— 2 loaves (16 ounces each)day-old white bread, cubed ——— 1 loaf (16 ounces) day-old whole wheat bread, cubed ——— 3 eggs, lightly beaten ——— 2 cans (14-1/2 ounces each) reduced-sodium chicken broth Directions: In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and poultry seasoning. Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until lightly browned and a thermometer reads 160°. Yield: 24 servings. Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a meat thermometer reads 180°

Nutrition Facts: 3/4 cup equals 202 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 572 mg sodium, 28 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat. Originally published as Traditional Holiday Stuffing in Healthy Cooking October/November 2008 page 41.

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

6B — The Newnan Times-Herald — Thursday, November 10, 2011


Think fresh to prevent heart disease Shake the salt habit...and take control of your favorite recipes Before you reach for the salt shaker, consider this: according to the Mayo Clinic, the number-one health threat for both men and women is heart disease. And a big part of preventing heart disease is reducing the amount of sodium, or salt, in your diet. So, how can you eat better without sacrificing flavor? Think fresh. The less processed the food you eat, the better; processed foods (canned soup, frozen entrees and other prepared items) tend to be high in sodium. Instead, load your grocery cart with fruits and vegetables; lean meat, fish and skinless poultry; low fat or fat free dairy products; and whole grains and pastas. Taste as you cook. When a recipe calls for salt “to taste,” don’t just automatically dump it in. Use salt sparingly as you taste your food at various cooking stages. If you’re used to that salty taste, give it some time; your palate will soon adjust to foods that contain less or no salts. Use herbs. Either fresh or dried, herbs enhance foods’ flavor without sodium. Try basil, oregano, parsley, dill, onion or garlic powder, freshly ground or cayenne pepper. Citrus is another flavor-booster. Try grating lemon zest, or add citrus juice to finished dishes. Cook with stock. A great way to add flavor to pasta, rice, potatoes, and meat dishes is to cook them in or with a lower sodium stock (chicken, beef/meat, seafood, or vegetable), a healthier choice than high-sodium bouillon cubes or canned broth. If you make your own stock, keep extra in the freezer to always have some on hand.

Load your pantry with prepared stock, being sure to choose a brand that’s lower in sodium and as close to homemade as possible. Kitchen Basics stocks contain even less sodium than the leading reduced-sodium broth. Kitchen Basics Real Cooking Stocks are slowly simmered from meat, bones, vegetables and herbs, and just like homemade these stocks are all natural without added MSG, chemicals, f illers or excess salts. A great pantry addition for soups and meals or to flavor your favorite fall vegetables. 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 Asparagus Risotto and see how using wonderful ingredients can add flavor without having to pile on the salt.

Asparagus Risotto Submitted by Chef Edward Marlier Ingredients: 1 pound asparagus ——— 4 Tablespoons butter ——— 1/2 cup chopped onion (or shallots) ——— 1 cup arborio rice ——— 1/2 cup dry white wine ——— 32 oz. carton Kitchen Basics Unsalted Chicken Stock ———

1/2 cup freshly grated Parmesan cheese ——— 1/4 cup freshly shaved Parmesan cheese ——— 1/4 cup cooked bacon, cut into small strips (pancetta) Directions: Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 minutes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add stock to the rice 1/2 cup at a time until the liquid is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice until the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the grated Parmesan cheese, the remaining butter, and the asparagus. Garnish with bacon and shaved parmesan and serve immediately. Serves 6. And for more recipes go to

Asparagus Risotto

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This year West Bend celebrates its 100th anniversary in the same city it is still headquartered: West Bend, Wisconsin. To help commemorate its century of quality, value and innovation in electric kitchen appliances, the brand is launching a new line sub-branded West Bend Platinum Edition. ■ 74206 - West Bend Platinum Edition Convection Countertop Oven — Fits most popular frozen pizzas; bakes a pizza in the same amount of time a kitchen oven preheats, — Convection fan circulates air to help cook food evenly, — Perfect for baking roasting a 5-pound plus chicken or for baking desserts. ■ 74106 - West Bend Platinum Edition Standard Countertop Oven ■ 72400 - West Bend Platinum Edition Non-Stick Electric Skillet — Large capacity, preheats to maximum temperature in less than 5 minutes, — Remove plug and the skillet is dishwasher safe. ■ 6125 - West Bend Platinum Edition 2-in-1 Reversible Grill/Griddle — Space-saving appliance quickly cooks meat on the grill side, or reverse and evenly cook pancakes on the griddle,

— Removable parts are dishwasher safe. The 2011 West Bend Platinum Edition product line features impressive heat-up performance, brushed stainless steel accents, and easy clean up; together the line meets the demands of busy cooks. Learn more about how to cook healthy meals at home using West Bend products online at Cook up your family traditions while enjoying this family favorite recipe:

——— 1/4 cup honey ——— 1 lemon ——— 1 Tablespoon Dijon mustard ——— 1/2 cup green onions, sliced

Directions: In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the pork chops dry with a paper towel. Preheat the West Bend Platinum Edition Non-Stick Electric Skillet to 375ºF and add the oil. While the Gary’s Citrus-Honey oil is heating, toss dredge the Glazed Pork Chops pork in the seasoned flour. Place the pork chops in the skillet and Prep | Total Time: 30 minutes sear until golden, about 3 minutes. Turn the chops over and | 45 minutes sear for about 2 more minutes. Add the juice from the lemon Ingredients: and the mandarin oranges, 6 center cut pork chops honey, and Dijon. Reduce the ——— heat to 200ºF and simmer the 4 Tablespoons vegetable oil chops in the sauce for 15 min——— utes. Garnish with the mandarin 4 Tablespoons flour orange and green onion and ——— simmer the chops in the sauce 1/2 teaspoon iodized salt for 15 minutes. ——— More details about the brand’s 1/2 teaspoon finely ground pepcore product line, from slow per cookers, skillets and breadmak——— ers to coffeemakers, Stir Crazy 1/8 teaspoon paprika popcorn makers and ice shavers ——— 1/8 teaspoon granulated garlic can be found online at West Bend - West ——— 1 (15 oz.) can mandarin oranges Bend Housewares, LLC.

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Thursday, November 10, 2011 — The Newnan Times-Herald — 7B



Make holiday baking enjoyable The holidays are a key time for baking, whether you are hosting the family get together, bringing a hostess gift for a party, or plan on giving dessert treats as presents. Yet, holiday baking can leave some feeling intimidated at the thought of toiling away for hours in the kitchen. Make this year’s holiday baking enjoyable, by having a few quick and delicious recipes in your repertoire. Pies are always popular, and are easy to make ahead so they are ready when you need them. A perennial favorite that always impresses and can be prepared in no time, is the Eggland’s Best Amazing Pecan Pie. The recipe infuses the flavors of the holiday season and calls for less than 10 ingredients, including a pre-made pie shell, to save you time. “The Amazing Pecan Pie is one of my favorite go-to recipes to make during the holiday season,” said Barbara Seelig Brown, Chef and Cookbook Author of Stress Free Cooking. “It is so easy to whip up that I usually make a couple of pies at once and freeze them, so I have desserts on hand for company, or to give out as holiday gifts.” Another tip Barbara recommends for baking is to use high-quality ingredients that will help ensure your dishes come out perfectly every time. “Eggs are an essential ingre-


dient in baking, which is why I only use Eggland’s Best eggs. Not only are they consistently fresh so they tend to perform better in recipes, but also offer superior nutrition, with less saturated fat than ordinary eggs,” said Barbara Seelig Brown. For more information, cooking tips and recipes, visit

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Amazing Pecan Pie Ingredients: 3 Large Eggland’s Best eggs, lightly beaten ——— 1 cup dark corn syrup ——— 2/3 cup sugar ——— 1/3 cup butter, melted ——— 1 teaspoon vanilla extract ——— 1/4 teaspoon salt ——— 1 cup pecans, halved ——— 1 (9-inch) pie shell, unbaked Preparation: In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted and cooled), vanilla and salt until well blended. Evenly arrange pecan halves over bottom of pie shell. Carefully pour egg mixture over pecans. Bake in preheated 350° F

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Amazing Pecan Pie oven until filling is set, and crust is brown, about 45 to 50 minutes. Cool on wire rack. Yield: Makes 12 servings Nutritional Facts for 1 Serving: Calories 311; Fat 16g (45.5 % calories from fat); Protein 3g; Carbohydrate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodium 252mg. Eggland’s Best is the No. 1 branded egg in the U.S. and contains less saturated fat, double the Vitamin D and omega-3 fatty acids, as well as 10 times

more vitamin D as ordinary eggs. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, highquality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, extra large, jumbo, cage free and organic varieties, and are certified as Kosher.

Odyssey School 14 St. John Circle, Newnan, GA 30265 770-251-6111 Additional information and admission forms are available from our web site:

A new way to read an old friend. Now you can read exactly as it appears in print on your computer screen, every page, every day by 6 a.m. Pumpkin Pie Dip, at above right, is a nice appetizer for the holiday table.

Photo by Taste of Home

Dip into something creamy A sweet appetizer for the holiday table Pumpkin Pie Dip From Taste of Home, Makes: 32 Servings Prep/Total Time: 10 min. Ingredients: 1 package (8 ounces) cream cheese, softened ——— 2 cups confectioners' sugar ——— 1 cup canned pumpkin ——— 1/2 cup sour cream ——— 1 teaspoon ground cinnamon ——— 1 teaspoon pumpkin pie spice ——— 1/2 teaspoon ground ginger ——— Gingersnap cookies Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups. Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Originally published as Pumpkin Pie Dip in Quick C o o k i n g November/December 2005, page 13.

“I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking,” recalls Laurie LaClair of North Richland Hills, Texas. Tip: “It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread,” Laurie suggests.

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8B — The Newnan Times-Herald — Thursday, November 10, 2011

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