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Taste of Home Cooking School
April 2015
Meet our Culinary Specialist
Karen Davis
Index of Advertisers
• Grew up on a farm in central Iowa
*Just For Looks...............................................Pg 7 *It Works........................................................Pg 14 Young Living Essential Oils..........................Pg 8 *Lodge at Deadwood ...................................Pg 15 *L & L Designs/Nerium ................................Pg 8 *Le-Vel...........................................................Pg 15 Schade Winery ................................................Pg 9 *Midwest Outdoor Resorts..........................Pg 15 *The Wood Grotto........................................Pg 12 Karls ...............................................................Pg 15 *Spearfish Motors.........................................Pg 12 *Norwex ........................................................Pg 18 The Butcher Shop .........................................Pg 12 *The Junk Drawer ........................................Pg 18 *Grassland Gourmet ....................................Pg 13 *Mary Kay ....................................................Pg 18 *Someone’s in the Kitchen..........................Pg 13 *Watson Photography ..................................Pg 18
• Her memories of food often involve her grandmothers’ cooking • Earned a Bachelor of Science degree in Home Economics Education from Iowa State University • Worked in food marketing positions and for a cooking appliance manufacturer • Also a food consultant who develops & tests recipes and writes about food • Lives with her husband in Stuart, IA
*Angelique’s Originals ................................Pg 13 First Gold Hotel ............................................Pg 19 Deadwood Mountain Grand........................Pg 14 *Akela Spa ....................................................Pg 19 *Pampered Chef ..........................................Pg 14 Homestake Chop House ..............................Pg 20
* Visit these booths at the show!
The Pioneer asked the question... What’s your favorite ingredient, why and what is your favorite recipe to use it in? The winner of four FREE tickets was Leah S. from Belle Fourche. Check out her ingredient and recipe!
“My favorite ingredient to cook with is venison! I love venison because it’s delicious and completely natural--free range, hormone free, organic...however you want to label it--fantastic is what I call it! Venison is my favorite ingredient because I know the deer was hunted with the greatest regard and respect. As a family, we love to hunt and I know that many lessons and experiences can be taught and learned while we are out. I love knowing that what I am cooking is something I hunted and was able to provide for my family. This recipe is one of my family favorites, when I make it there is never anything left. It is simple and easy to make which is great on those nights when we barely have time for dinner!”
Creamy Venison Noodles 1 lb of Ground Venison 1 can of Cream of Mushroom & Roasted Garlic Soup 1 1/2 can (use soup can) Heavy Cream 1/2 can of Water Steak Seasoning (I use Cabela’s Open Season Kansas City Rub) 1/2 to 1 tsp of basil 1 Telma mushroom bouillon cube Salt & Pepper Egg Noodles (approximately 1/2 bag)
Brown venison, season with steak seasoning, salt and pepper. Once browned add the soup mix, cream water. Add the bouillon cube, and basil, also add more steak seasoning and salt & pepper to taste. Add noodles, cover and follow cooking time for noodles. (Add more cream and or water if needed to cover noodles.)
April 2015
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Taste of Home Cooking School
Eggland’s Best Eggs Partners with The Taste of Home to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes
CEDAR KNOLLS, N.J., April, 2015 – To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this spring. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs. Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E; four times more vitamin D; more than double the Omega 3; and 25% less saturated fat. In addition, Eggland’s Best eggs contain 60 calories per large egg, whereas ordinary large
eggs contain 70 calories. An independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs. The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program, which includes an all-vegetarian hen diet of healthy grains and oils. Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites. Is your inner cook craving a new recipe? Try this Pepperoni Spinach Quiche recipe; it’s a great dish to share with family and friends for dinner parties and holiday gatherings.
Pepperoni Spinach Quiche Prep: 25 min. Bake: 25 min. Ingredients
1 tube (8 ounces) refrigerated crescent rolls 1 large sweet red pepper, chopped 1 tablespoon olive oil 1 garlic clove, minced 5 Eggland’s Best eggs, lightly beaten 1/2 cup shredded part-skim mozzarella cheese 1/2 cup frozen chopped spinach, thawed and squeezed dry 1/4 cup sliced pepperoni, cut into strips 1/4 cup half-and-half cream 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley 1 tablespoon minced fresh basil or 1 teaspoon dried basil Dash of pepper
Ingredients
Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside. In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
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Taste of Home Cooking School
Delicious Appetizers Fresh Peach Mango Salsa Prep/Total Time: 20 min. Makes: 16 servings Ingredients 1-1/2 cups chopped fresh tomatoes 3/4 cup chopped peeled fresh peaches 1/2 cup chopped red onion 1/2 cup chopped sweet yellow pepper 1/2 cup chopped peeled mango 2 tablespoons chopped seeded jalapeno pepper 3 garlic cloves, minced 1-1/2 teaspoons lime juice 1/2 teaspoon minced fresh cilantro Tortilla chips
Directions
In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 4 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Almond Cheddar Appetizers Prep/Total Time: 25 min. Makes: 16 servings Ingredients
1 cup mayonnaise 2 teaspoons Worcestershire sauce 1 cup (4 ounces) shredded sharp cheddar cheese 1 medium onion, chopped 3/4 cup slivered almonds, chopped 6 bacon strips, cooked and crumbled 1 loaf (1 pound) French bread
Directions
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400째 for 8-10 minutes or until bubbly. Yield: about 4 dozen.
Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze
for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400째 for 10 minutes or until bubbly.
Mini BLTs Prep/Total Time: 30 min. Makes: 30 servings Ingredients
30 cherry tomatoes 3/4 cup reduced-fat mayonnaise 2 Bibb or Boston lettuce leaves, torn into 1-inch pieces 1/4 cup salad croutons, broken into pieces 3 bacon strips, cooked and crumbled Coarsely ground pepper
Directions
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes. Top each with a piece of rolled up lettuce, croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.
April 2015
April 2015
Taste of Home Cooking School
Mouth Watering Entrées Chicken Asparagus Bake Prep: 20 min. Bake: 30 min. Makes: 4 servings Ingredients
1 package (9-1/2 ounces) Triscuits 2 cups cubed cooked chicken 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 1 package (10 ounces) frozen chopped asparagus, thawed and drained 1 can (8 ounces) sliced water chestnuts, drained 1 can (4 ounces) mushroom stems and pieces, drained 1/2 cup mayonnaise
Directions
Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Greek Spinach Bake Prep: 10 min. Bake: 1 hour Makes: 6 servings Ingredients
2 cups (16 ounces) 4% cottage cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 8 ounces crumbled feta cheese 6 tablespoons all-purpose flour 1/2 teaspoon pepper 1/4 teaspoon salt 4 eggs, lightly beaten
Directions
In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°.
Pecan Chicken with Blue Cheese Sauce Prep: 15 min. Bake: 20 min. Makes: 4 servings Ingredients
4 boneless skinless chicken breast halves (5 ounces each) 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup all-purpose flour 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1/4 cup butter, melted 1 tablespoon brown sugar 3/4 cup finely chopped pecans
Sauce:
1 cup heavy whipping cream 1/3 cup crumbled blue cheese 1 tablespoon finely chopped green onion 1/4 teaspoon salt 1/4 teaspoon pepper
Directions
Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans. Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°. Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.
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April 2015
Taste of Home Cooking School
Ortega® Transforms The Ordinary Meal into a Flat Out Fiesta! Fundido Fiesta Flats™ Chef AARÓN SÁNCHEZ for ORTEGA® Mexican Foods 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 including the revolutionary Fiesta Flats Flat Bottom Taco Shells, sure to transform an ordinary meal into a festive, fun and memorable occasion. In 2015, Ortega’s wide range of delicious taco shell and taco kit options is highlighted by a couple of new comers:
• ORTEGA® Fiesta Flats™ Taco Shells: deliver flavor and fun in every crunchy bite! These uniquely shaped, flat bottom, crispy taco shells have raised edges, perfect for piling on loads of toppings! Whether it’s a meal, appetizer or quick and easy snack, ORTEGA® Fiesta Flats™ Taco Shells turn any occasion into a fiesta! • ORTEGA® Fiesta Flats™ Kit: offers all the fun of Fiesta Flats in a convenient kit. In addition to 12 delicious, crunchy Fiesta Flats™ Taco Shells, the kit also includes Taco Seasoning and America’s #1 Taco Sauce to make your meal, appetizer or snack a little easier. The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Fundido Fiesta Flats recipe:
Prep: 10 minutes • Cook: 5 minutes Ingredients:
1 lb ground beef 1 package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix ½ cup water 6 oz. American cheese, cubed 1 jar (16 oz.) ORTEGA® Salsa (any variety) Chopped fresh cilantro 12 ORTEGA® Fiesta Flats™ Taco Shells
Directions:
Brown beef in a large skillet over medium-high heat; drain. Stir in taco seasoning and water, and cook for 2 to 3 minutes or until thickened. Meanwhile, combine cheese and one cup salsa in a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 20 seconds, until smooth. Evenly spoon meat mixture into Fiesta Flats™ and top with the cheese mixture. Top with additional salsa and sprinkle with cilantro.
Makes 4 servings.
About B&G Foods B&G Foods, Inc. (NYSE: BGS) and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Bear Creek Country Kitchens, Brer Rabbit, Canoleo, Cary’s, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, MacDonald’s, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Flatbreads, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Rickland Orchards, Sa‑són, Sclafani, Smart Puffs, Spring Tree, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s. B&G Foods also sells and distributes two branded household products, Static Guard and Kleen Guard.
April 2015
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Taste of Home Cooking School
Just For Looks Boutique Stop by our Taste of Home Cooking School booth and check out what’s new!
CLOTHING
Can’t wait? Stop in and visit us at 1006 Main Street, Sturgis, SD • 605-720-4247
HOME DECOR
GIFTS
JEWELRY
FUNKY JUNK
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Taste of Home Cooking School
April 2015
Physicians Mutual Brings Conversations to the Kitchen Table OMAHA, NEB., April 2015 – Physicians Mutual is pleased to announce their sponsorship of the spring Taste of Home Cooking Schools for the second consecutive year. Physicians Mutual believes a recipe with high ratings from family and a good story help make dinner around the kitchen table memorable. “Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “Much like Physicians Mutual, the Taste of Home community values the importance of spending time around the kitchen table with family and friends.” For Physicians Mutual customers, employees and agents, the kitchen table is life’s center-
piece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where family decisions get made. “We’re thrilled to continue our partnership with Physicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. Our community loves sharing good food with family and friends and believes the kitchen table is the heart of the home.” Physicians Mutual has received a 97% customer satisfaction* rating for the past eight years and the recipes shared at the cooking school are certain to satisfy your family and friends. This dish is sure to bring everyone to the table for good food and conversation.
Cheesy Potatoes
Prep: 40 min. • Cook: 30 min. Yield: 8-10 servings Ingredients
3-1/2 to 4 pounds baking potatoes 1/2 cup butter 2-1/2 cups shredded cheddar cheese, divided 2 cups sour cream 2 tablespoons green onions or chives 1 small can chopped green chilies 8 to 10 slices bacon, cooked and crumbled 1/4 teaspoon paprika Salt and pepper, to taste
Directions
Scrub unpeeled potatoes and bake at 400° for 40 minutes or until slightly firm. Cool overnight or few hours in fridge. Peel and grate potatoes. In a large pan, heat butter and 2 cups cheese over low heat, stirring constantly, until cheese is barely melted. Remove from heat. Stir in sour cream, green onions, chilies, bacon, salt and pepper. Fold mixture into potatoes. Pour into lightly greased 2 1/2-qt. casserole; sprinkle with remaining cheese and paprika. Bake at 350° for 30-40 minutes until lightly browned.
For my family, comfort food often comes in the form of a potato with gooey, cheesy goodness. No gathering or special occasion is the same without it. It’s tradition in our family that once a recipe is bestowed upon you - you add one ingredient to make it yours. My grandmother added the paprika and passed this recipe on to my mom. My mom added the bacon and when mom passed it on to me, I added the green chilies. This one is a must-make for your next gathering. What will you add to make it yours? — Provided by Erin Puariea Culinary Specialist, on behalf of Physicians Mutual.
About Physicians Mutual Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. They entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have more than $3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings. Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www.PhysiciansMutual.com. *Independent study conducted by Wiese Research Associates in 2014.
YOUNG LIVING
essential oils a new way to take care of your family without harmful chemicals
SONA O’CONNELL Independent Distributor
Member# 2315863 sonaoconnell@gmail.com
605-645-1943 youngliving.com
April 2015
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Taste of Home Cooking School
SAY HEY TO SPRING WITH PATRICK CUDAHY® AND TASTE OF HOME COOKING SCHOOL 30 Live Events Planned for Spring
Patrick Cudahy® is proud to partner with America’s #1 leading cooking school program, as the exclusive bacon of the Taste of Home Cooking School, for a spring tour that is sure to be both fun and delicious. Patrick Cudahy Bacon, Deli Meats and Signature Ham have a one-of-a-kind, Sweet Apple-Wood Smoked Flavor, making them a delicious favorite for breakfast, lunch, dinner, appetizers and snacks. Patrick Cudahy will treat Taste of Home Cooking School attendees to a variety of flavorful, simple and delicious recipe ideas that can easily become family favorites! Patrick Cudahy takes the traditional spring
ham to the next level with this Bacon-Glazed Ham recipe–a timely and tasty dish for springtime meals. This ham is cooked to perfection and topped with a delicious glaze and, of course, Patrick Cudahy Bacon! More great recipe ideas are available at patrickcudahy.com. Grab a friend and enjoy the fun with Patrick Cudahy and Taste of Home at a LIVE cooking school event this spring. Patrick Cudahy, part of the John Morrell Food Group, a subsidiary of Smithfield Foods, will have all event information on its website www.PatrickCudahy.com and Facebook page www. facebook.com/patrickcudahymeats.
Bacon-Glazed Ham
Prep Time: 5 mins • Total Time: 1 hr 40 min Serves: 12-16 Ingredients
8 slices Patrick Cudahy® Sweet Apple-Wood Smoked Bacon, uncooked 1 spiral cut, bone-in fully cooked ham half, 6 to 8 pounds 1/2 cup apple jelly 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon stoneground mustard
Directions
Heat oven to 325oF. Place ham, cut side down in a foil-lined shallow baking pan. Bake on lowest oven rack for 10 minutes per pound. Meanwhile, cook Patrick Cudahy Bacon in a skillet until crisp. Remove bacon from pan and set aside. Discard grease from pan, keeping any loose bacon bits in the pan for deglazing. Place pan on medium heat and add apple jelly. Whisk in honey and mustards, scraping the bottom of the pan to remove all the bacon bits. Remove from heat; let stand. When ham has 30 minutes left to cook, remove from oven and pour off any liquid from pan. Crumble bacon into small pieces and stir into cooled glaze. Spread glaze over top and sides of ham; continue baking 30 minutes or until glazed and bacon is deep golden brown. Spoon any remaining glaze from pan over ham before serving.
About Smithfield Foods Smithfield Foods is a $14 billion global food company and the world’s largest pork processor and hog producer. In the United States, the company is also the leader in numerous packaged meats categories with popular brands including Smithfield®, Eckrich®, Farmland®, Armour®, Cook’s®, Gwaltney®, John Morrell®, Kretschmar®, Curly’s®, Carando®, Margherita®, and Healthy Ones®. Smithfield Foods is committed to providing good food in a responsible way and maintains robust animal care, community involvement, employee safety, environmental, and food safety and quality programs. For more information, visit www.smithfieldfoods.com and www.smithfieldcommitments.com. About John Morrell Food Group With over a century and a half of experience, John Morrell Food Group brands have become respected and well known for providing premium-quality meat products to families across the United States. With products ranging from lunchmeat and franks to smoked sausage, bacon and pepperoni, the John Morrell Food Group is an important part of consumers’ mealtimes. The John Morrell Food Group offers several national and regional brands including Armour®, Eckrich®, John Morrell®, Curly’s®, Patrick Cudahy®, Carando®, Healthy Ones®, Margherita®, Kretschmar® and LunchMakers®. About Patrick Cudahy For 125 years, families throughout the Midwest have known the name Patrick Cudahy as one they can count on for quality, value and for the unmistakable flavor of Sweet Apple-Wood. Our product line includes fully cooked and traditional bacon, bacon pieces and toppings, dry sausage, pepperoni, ham, deli and sliced meats.
W I N E RY
Extraordinary
Taste
from an
Unexpected Place We pride ourselves in offering authentic South Dakota grown and produced wine, along with warm hospitality and friendly smiles. Be our guest and enjoy complimentary tasting of our full-flavored fruit and grape wines.
Wine & Gifts
Dakota’s Best offers the largest selection of Dakota made products. We carry a variety of Dakota made meats & cheese, mustards, jellies, and so much more. Dakota’s Best can make your gift giving easy offering, “Everything Under the Dakota Sun!”
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Taste of Home Cooking School
FEATURING TASTE OF HOME CULINARY SPECIALIST KAREN DAVIS!
Nationally Sponsored By
April
Thursday
Deadwood Mountain Deadw Doors & Vendor Bo Show Start
Each attendee wi
www.TasTeOfHOme.c
2015
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Taste of Home Cooking School
Learn NEW SPRING RECIPES, MEAL IDEAS & CREATIVE COOKING TIPS
y, April 9
n Grand Event Center wood, SD ooths open at 3 p.m. ts at 7 p.m. Hosted By:
ill receive a goodie bag containing over $25 in magazines, coupons & samples!
cOm/cOOkingscHOOl
Meet
HUNDREDS OF PEOPLE LIKE YOU WHO LOVE TO COOK
Receive
A FREE GIFT BAG WITH VALUABLE COUPONS & TASTE OF HOME MAGAZINES
Enjoy!
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April 2015
Taste of Home Cooking School
your
your
cut. way.
Delicious Selection of Prime Cuts Daily Several Varieties of Homemade Sausages Available Locally Grown Pork, Chicken & All Natural Beef Custom Processing of your Beef & Pork • Gift Certificates Available • Dakota EBT Welcome Here All natural, locally raised, MSG-free meats!
Taste the difference!
Halves and Quarters of Grass Finished Beef Available. Premium Quality! Better Value! Low Prices!
Hours:
Mon. thru Fri.
8am to 6pm Saturday
B
THE
8am to 12pm
3204 E. Fairground Loop 2 buildings north of the VFW, Spearfish
UTCH SHOPER
605-642-2230
April 2015
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Taste of Home Cooking School
GRAMMA’S DELICACIES, LLC SOUTH DAKOTA MADE
Low Sodium • Gluten Free • No MSG
Easy to prepare… Delicious… Healthy…
We have a large variety of products & beverages that are perfect for any gathering!
South Dakota Made!
All Natural Seasonings, Rubs, Jams, BBQ Sauce, and More! RETAIL AND WHOLESALE P.O. Box 1351 • Box Elder, SD 57719
605-390-6822
www.grammasdelicacies.com email: sunny9608@aol.com
• Dried Dip • Soup • Cocoa • Wine Mixes & More… Linda Knox ~ Patti Jordre Tawana Grueb 603 S. 9th Street • Onida, SD 57564
605.258.2104 • 605.280.7556
grasslandgourmetandgifts.com • knoxl@venturecomm.net
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Taste of Home Cooking School
SAMANTHA CONRAD 605-484-7683 http://samanthaconrad.myitworks.com
Lindsey Duprel
®
Director & Trainer
605-216-3477 Shop Online 24/7 including a
Tickets still Available! Get yours at
.com
CLEARANCE Outlet!
www.pamperedchef. biz/lindseyd
Are we connected on Facebook? If not, let’s connect! Join me!
http://www.facebook.com/lindsey.schockduprel
April 2015
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Taste of Home Cooking School
Do you want to... Lose Weight & Tone Up Get Back in Shape Take Your Workout to New Levels Make Better Food Choices Get Rid of Aches & Pains Look Better, Feel Better, & Have More Energy
Visit our booth April 9 at the Taste of Home Cooking School Register to win prizes! Samples will be available for purchase!
Jess Boyd, Le-Vel Promoter JessBoyd.Le-Vel.com
605-920-0629
Ann Turbiville, Le-Vel Promoter Blue58Mom.Le-Vel.com
605-645-9915
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Taste of Home Cooking School
Tangy Desserts Creamy Lime Pie with Fresh Berries Prep: 30 min. + chilling Bake: 10 min. + cooling Ingredients
1-3/4 cups finely crushed gingersnap cookies (about 30 cookies) 1/4 cup sugar 2 tablespoons all-purpose flour 1/3 cup butter, melted
Topping:
Makes: 8 servings
Filling:
1 package (8 ounces) cream cheese, softened 4 teaspoons grated lime peel 2 tablespoons lime juice 1 cup confectioners’ sugar 1 teaspoon vanilla extract 1/2 cup coarsely chopped fresh cilantro
2 cups fresh strawberries, sliced 2 cups fresh blueberries 2 tablespoons apricot preserves
Directions
Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack. In a small bowl, beat cream cheese, lime peel and lime juice until blended. Beat in confectioner’s sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, at least 4 hours or until filling is firm. Just before serving, arrange berries over pie. In microwave, warm preserves just until melted. Brush over berries.
Lemon Burst Tartlets Prep/Total Time: 20 min. Makes: 30 servings Ingredients
1 jar (10 ounces) lemon curd 1 carton (8 ounces) frozen whipped topping, thawed 5 to 6 drops yellow food coloring, optional 2/3 cup raspberry cake and pastry filling 2 packages (1.9 ounces each) frozen miniature phyllo tart shells 30 fresh raspberries
Directions
In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen. Editor’s Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Strawberry Trifle Prep: 20 min. + chilling
Makes: 8-10 servings
Ingredients 1 1 1 1 2 8 4
cup cold milk cup (8 ounces) sour cream package (3.4 ounces) instant vanilla pudding mix teaspoon grated orange peel cups heavy whipping cream, whipped cups cubed angel food cake cups sliced fresh strawberries
Directions
In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
April 2015
Taste of Home Cooking School
Refreshing Drinks Angel Frost Prep/Total Time: 5 min. Makes: 4-6 servings Ingredients
3/4 cup thawed pink lemonade concentrate 1 cup milk 1 package (10 ounces) frozen sweetened sliced strawberries, partially thawed 1 pint vanilla ice cream Fresh strawberries, optional
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Garnish with strawberries if desired.
Aunt Frances’ Lemonade Prep/Total Time: 15 min.
Makes: 12-16 servings
Ingredients
5 lemons 5 limes 5 oranges 3 quarts water 1-1/2 to 2 cups sugar
Directions
Squeeze the juice from four of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar; mix well. Store in the refrigerator. Serve over ice with fruit slices.
Fruity Rum Punch Prep: 10 min. + chilling
Makes: 10 servings
Ingredients
2 cups unsweetened apple juice 1-1/2 cups unsweetened pineapple juice 1 can (12 ounces) frozen cranberry juice concentrate, thawed 1 can (6 ounces) frozen orange juice concentrate, thawed 1 cup golden or light rum 1 bottle (1 liter) club soda, chilled Ice cubes
Garnish:
Pineapple wedges and orange twists
Directions
In a large pitcher or punch bowl, combine the apple juice, pineapple juice, cranberry juice concentrate, orange juice concentrate and rum. Refrigerate until chilled. Just before serving, add club soda. Serve over ice in hurricane or highball glasses. Garnish as desired.
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Taste of Home Cooking School
Stop in!
Taste of Home Cooking School Booth at the Deadwood Mountain Grand April 9, 3:00 pm
Experience the REAL CLEAN of Norwex Microfiber — Highest quality using water only Antibac Technology — Antibacterial agent embedded Cleaning Essentials — Non-caustic and effective Personal Care — Organic Certified SEE it. FEEL it. BREATHE it. BE it. Joan Muller Lyons, Independent Sales Consultant PO Box 845 Spearfish, SD 57783 605-645-1329 joanmullerlyons@gmail.com JoanMullerLyons.Norwex.Biz
OLIVE OILS
3 Garlic olive oil 3 Basil olive oil 3 Jalapeno olive oil 3 Italian blend olive oil 3 Bacon olive oil 3 Butter olive oil
BALSAMIC VINEGARS 3 Champagne balsamic vinegar 3 Honey ginger balsamic vinegar 3 Chocolate balsamic vinegar 3 Apple balsamic vinegar
We also have Vintage and Repurposed Furniture, Clothing & Home Decor
“Just a little bit of everything”
614 N. Main • Spearfish
Summer Hours: Wednesday thru Saturday 10-5
Open late for Downtown Friday Nights!
Portraits with Personality
D N A T S OUT FROM THE ! D W O CR To make an appointment or find out more information call:
605.381.9296 or
605.641.0935 watson.photography@yahoo.com
April 2015
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Taste of Home Cooking School
Bubbling Up a Fun Way to Flavor Sodas - DIY Torani Handcrafted Soda Bar Torani, America’s most popular brand of flavored syrups, has a long history of crafting delicious flavors perfect for any beverage and more. Since 1925, Torani has been made with real, simple ingredients like pure cane sugar and natural flavors. Handcrafted sodas are quickly becoming a fun and simple drink to make
at home. Simply choose from over 100 Torani flavors, such as Raspberry, Strawberry, Blood Orange and Cherry Lime, and add a splash of Torani to sparkling water. Kids & adults alike will enjoy making their own customized soda, just the way they like it, a little flavor or a lot, it’s up to each person to decide!
Torani Handcrafted Soda Bar Ingredients
3-5 Torani flavors – try Raspberry, Orange, Strawberry, Cherry Lime, Vanilla Sparkling water Cups Ice Whipped cream (optional) Fresh fruit (strawberries, raspberries, blueberries, optional) Straws
Directions
Set up a table with Torani, sparkling water, cups, ice and straws. Garnishes, like whipped cream or fresh fruit, also add a special touch. Tip: freeze berries in ice cubes or individually to help cool down drinks and add some color. Tip: you can combine flavors to make even more fun drinks, combining orange + vanilla will create an orangesicle! About Torani Established in 1925 in the North Beach neighborhood of San Francisco, California, Torani has grown to become the most popular consumer brand of flavored syrups in the United States. Torani is still family-owned and operated, and located in South San Francisco, not far from its origins. Sold at retail, as well as in foodservice, Torani continues to stay on the creative edge of flavor with innovation and recipe ideas. For more information about Torani, visit www.torani.com.
Breakfast with made-to-order omelets.
every Prime Rib & Crab Buffet Friday & Saturday Night!
00 O $15,0 D PROM
WEEKEN * HOT SEAT DRAWINGS
Dinner featuring USDA Choice Prime Rib served nightly.
Tax & non-alcoholic beverage included with all buffets.
DELI OPEN NIGHTLY!
Daily Lunch Specials
PLUS...
PERSONAL LD GO EN REWARDS!
Friday & Saturday: 5pm-Midnight
Sunday:
11am-5:30pm
Created by a world famous spa designer, every service and feature of Akela is designed to create a place where serenity is indigenous.
Deadwood, SD / www.AkelaSpa.com / 605.578.1180 *offer good Tuesdays-Thursdays. May not be combined with other discounts.
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April 2015
Taste of Home Cooking School
Hand-Cut Angus Beef Seafood - Pasta - Desserts Saturday Nights: Slow Roasted Prime Rib & Au Jus Sunday Brunch: 10 a.m. - 2 p.m.
Stage Stop Cafe There is tradition and there is the Crossing Tradition. Legendary Indian Tacos, hearty breakfasts and lunches have long been the staple of the house. Add in a great selection of “down-home” dinner features and you have the recipe for a truly satisfying experience.
Winter Hours: Wednesday - Sunday 4pm to 9pm
Catering available for all size parties!
106 Glendale Dr., Lead • 605-722-1901
At the Roundhouse
21415 US Hwy. 14A, Lead, SD • 605-584-3510 At the upper entrance to beautiful Spearfish Canyon
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