A taste of home by Bozeman Daily Chronicle

Big SkybozemAn Publishing | A Taste of Home Cooking School | September 20, 2015 A speciAl publicAtion of the dAily chronicle

Sept. 24, 2015 at The Commons Baxter & Love LN., BozemaN

VIP RECEPTION AT 4:30PM ••• DOORS OPEN TO gENERAl PublIC AT 5:00 PM\ ••• SHOw bEgINS AT 7:00 PM

TICKETS:

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Presented by our National Sponsors:

And by our Local Sponsors:

September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

Taste of Home Cooking School Brings the Taste of Fall to Bozeman The perfect recipe for creating new memories with loved ones includes good friends, good conversation and, of course, great food. As home cooks across the country head back into the kitchen to cook up fall’s flavorful dishes, the Taste of Home Cooking School is preparing to share seasonal recipes that are certain to delight. Taste of Home’s Culinary Specialist Guy Klinzing will be at the Commons at Baxter and Love on Thursday, Sept. 24 to share his home cooking tips and tricks while demonstrating step-by-step recipes for the season’s best dishes. This season’s event is brought to Bozeman by the Bozeman Daily Chronicle, Town and Country Foods, Sears Hometown Store and Bobcat Mattress. The Taste of Home Cooking School is America’s leading cooking school program, inspiring more than 140,000 passionate home chefs are over 200 events nationwide. Attendees experience exciting recipe demonstrations using ingredients that are easily found at the local grocery store and best of all, the dishes are submitted by home cooks from across the country. “From experienced home chefs to beginners learning their way around the kitchen, the Taste of Home Cooking School offers something for everyone—putting a fresh spin on old favorites and adding new and delicious recipes to your seasonal repertoire,” said Klinzing. Attendees will receive a gift bag including the Taste of Home Cooking School magazine. This magazine includes recipes featured during the program, along with many more, as well as coupons and other goodies from participating national food sponsors. Some attendees will go home with an exciting door prize or one of the tasty recipes created on stage that night. Tickets are on sale now and can purchased online, at either Bozeman location of Town and Country Foods, at the Bozeman Daily Chronicle or at the door the night of the event. General admission tickets are $15. Reserved seating is $25. VIP tickets, which include reserved seating in the first two rows, a reception before the show, an autographed cookbook and the chance to meet Klinzing, cost $40. Visit eventbrite.com and click on “Cooking School” for complete ticket information and show highlights. For further information, visit www.TasteOfHome.com/Cooking-Schools.

Inside Meet Guy Klinzing, Culinary Specialist ....................... 3 Sponsors and Vendor Booths List ............................... 3 Event Tickets and Times............................................... 4 American Kitchen® Cookware by Regal Ware takes Inspiring Delicious™ to a new level .............................. 5 Eggland’s Best Eggs partners with the Taste of Home Cooking School Tour to help infuse more nutrition and flavor into homemade meals ............................... 6 Jones Dairy Farm celebrates six generations of Jones Sausage............................................................... 7 Taste of Home Cooking School announces Cooks Who Care! ...................................................................... 9 Discover the Versatility of Honey.............................. 10 Physicians Mutual Values Family Traditions ............ 13 Taste of Home Recipes ......................................... 14–15

EDITOR/WRITER Stevie Croisant DESIGN Duncan Bullock ADVERTISING DIRECTOR Cindy Sease ADVERTISING MANAGER Sylvia Drain

EDITORIAL SUBMISSIONS Submissions are welcome and will be considered for publication. Query by e-mailing scroisant@dailychronicle.com or by calling 406-582-2642. ADVERTISING INQUIRIES can be made at 587-4491

Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

Meet Taste of Home Culinary Specialist

Guy Klinzing! Guy grew up in Chicago and has family from upper Michigan in the UP. “I had the good fortune to be able to grow up in two worlds—one very rural and the other urban,” Guy explains. “I draw on that in my shows and in my cooking.” Guy learned to cook from his mother and grandmother. “I came from a family of bakers. My grandmother made wonderful breads, rolls, cakes, and pies. Her kitchen was always filled with those aromas that made your stomach start growling.” As a seasoned Taste of Home Cooking School instructor, Guy looks forward to sharing time-saving cooking tips and the latest kitchen gadgets with Cooking School audiences. “I’m a gadget guy”, he admits. “I actually had to put in some extra cabinets in my laundry room to store everything.” Guy holds a Bachelor’s Degree in Performing Arts from Northeastern University and an MBA from Dominican University. He has worked in the snack food and chocolate industry for over 34 years, building and managing large candy production facilities, and serving as a corporate media spokesperson. Each Taste of Home Cooking School show is live, so Guy says you never know what to expect. Once he worked alongside Mrs. Wyoming to prepare a show recipe. “I was so taken by her grace and beauty, I knocked my skillet on the floor. About 200 mushrooms bounced across the stage, and the pan quickly became footballshaped.” Guy went on to say, “We had the loudest applause after that recipe. Taste of Home audiences are the greatest!” When not on the road entertaining Cooking School fans, Guy resides with his wife in the Chicago area where he is also a professional actor and singer.

Sponsors & Vendor Booths presented by the Bozeman Daily Chronicle

SponSorS Town & Country Sears Hometown Store Bobcat Mattress Xtreme Carpet Cleaning olivelle ressler Motors Chevrolet Business Elite

VEndor BooTHS Allstate, Marie Gary Brick Bound “I do” Florist Isogenix, Teri Bittinger Mary Kay Cosmetics, Misty padilla noodles Company norwex Microfiber Cloths rodan—Fields dermatologist, Elaine Squire Taste of Home Cookbooks

September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

ReseRVed TIckeTs ($25) and GeneRal admIssIon TIckeTs ($15) available at:

doors open to general public at 5:00 pm Show begins at 7:00 pm

• www.tasteofhomebozeman.eventbrite.com • Both Bozeman Town & country locations • Bozeman daily chronicle

VIP TIckeTs ($40) available at:

• www.tasteofhomebozeman.eventbrite.com • Bozeman daily chronicle Includes autographed copy of cookbook, meet & greet, and seating in rows 1 and 2

VIp reception starts at 4:30p.m. doors open to general public at 5:00p.m. Show begins at 7:00p.m.

Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

American Kitchen® Cookware by Regal Ware takes Inspiring Delicious™ to a new level American Kitchen Cookware by Regal Ware is proud to partner with Taste of Home Cooking Schools as the exclusive cookware sponsor for the Fall 2015 season. We believe the key to great tasting food is passionate cooks and the best cooking tools. American Kitchen cookware by Regal Ware provides the best tools to inspire delicious meals, conversation, and experiences with family and friends. From September through December 2015, the Taste of Home Cooking School Tour will be visiting more than 100 communities across the country. Each school will include a live cooking demonstration featuring American Kitchen cookware by Regal Ware, and American Kitchen products will be used for other cooking demonstrations as well. Attendees will be inspired to explore new levels of flavor in their dishes, to be more adventurous with cooking techniques, and to attempt that new recipe they always wanted to try. Additionally, all attendees will receive a gift bag filled with goodies, including a valuable American Kitchen by Regal Ware money-saving coupon, and much more! Get your American Kitchen by Regal Ware 10-inch tri-ply casserole pan today and try this great recipe which shows off the best qualities of its stovetop-to-oven-to-tabletop versatility. About Regal Ware Regal Ware is known for producing the world’s finest cookware for families—Made in the USA, and is the premier manufacturer of high quality stainless steel cookware in the United States for the direct sales market worldwide. Regal Ware’s core values of integrity, dedication, performance and pride define the company. Its innovative engineering and legacy of quality manufacturing dates back to 1911. Regal Ware is committed to bringing people back to the table, and is doing so through consumer initiatives and product offerings that make cooking easier and more enjoyable. Regal Ware products include stainless steel and cast aluminum cookware as well as stainless steel bakeware available exclusively through direct-to-the-consumer sales channels. For more information visit www.regalware.com. About American Kitchen American Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www. americankitchencookware.com.

pork Chops and Sweet potatoes Ingredients: 4 bone-in pork chops (about ¾ inch thick) ½ cup packed brown sugar ½ cup reduced sodium soy sauce 2 garlic cloves, minced ¼ teaspoon pepper 2 sweet potatoes, peeled and cut into ½-inch cubes 1/3 cup maple syrup 2 tablespoons butter, melted 2 tablespoons brown sugar Salt to taste Directions: In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pepper; then add the pork chops. Seal and refrigerate 8 hours or overnight. In the American Kitchen® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter. Add the sweet potatoes, toss to coat. Pour sweet potato mixture over pork chops. Bake uncovered at 350˚ for 40-45 minutes or until sweet potatoes are tender. Yield: 4 servings.

September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

Eggland’s Best Eggs partners with the Taste of Home Cooking School Tour 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 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 fall. 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 just 60 calories per large egg and cost only a few cents more than ordinary eggs. A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs 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 and proprietary hen feed, 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 Brie-and-Veggie Brunch Strata; it’s a great dish to share with family and friends during holiday brunch gatherings! “Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish.” —Lee Elrod, Newnan, Georgia

Brie-and-Veggie Brunch Strata Ingredients: 1 large onion, halved and thinly sliced 1 large sweet red pepper, chopped 1 large Yukon Gold potato, peeled and cubed 2 tablespoons olive oil 1 loaf sourdough bread (1 pound), cubed 1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes 1 cup (4 ounces) shredded Parmesan cheese 8 Eggland’s Best eggs Prep: 30 min. + chilling 3 cups 2% milk Bake: 45 min. + standing 2 tablespoons Dijon mustard 1 teaspoon seasoned salt 1 teaspoon pepper

Directions: In a large skillet, sauté the onion, red pepper and potato in oil until tender. In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings. Nutrition Facts: 1 piece equals 323 calories, 15 g fat (7 g saturated fat), 169 mg cholesterol, 745 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

Jones Dairy Farm celebrates six generations of Jones Sausage on America’s breakfast table Jones Dairy Farm joins the Taste of Home Cooking Schools on its national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889. Taste of Home Cooking School participants will learn the benefits of cooking with Jones Sausage, made from premium cuts of meat and all natural ingredients completely free of MSG, nitrites and preservatives for a farm-fresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today. For 126 years, Jones Dairy Farm has been committed to delivering high-quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best known for their all natural sausage, Jones Dairy Farm also produces an extended line of wholesome products including dry aged bacon, ham, Canadian bacon, turkey bacon, Braunschweiger and scrapple. Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of flavors. From Mild to Maple, and Turkey to new Chicken, Jones Dairy Farm has the sausage to suite every appétit. If you’re looking for a special brunch recipe or making breakfast for dinner for the entire family, try this play off a traditional Italian Caprese salad. Jones Sausage is a savory, satisfying addition to the fresh tomatoes, basil and freshly shredded Mozzarella that creates a delicious, appealing dish that’s sure to impress.

Caprese Sausage Bake Ingredients: 6 large eggs Salt and pepper to taste 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links 3 cups frozen shredded hash browns, thawed 1 cup grape or cherry tomatoes, halved or quartered 1/2 cup fresh basil, chopped 6 ounces shredded fresh mozzarella cheese, divided Directions: Preheat oven to 375˚. Spray 8x8 glass baking dish with nonstick spray. Whisk eggs, salt, and pepper in bowl; set aside. Arrange Jones Sausage links in an even layer in bottom of baking dish. Spread hash browns evenly on top. Sprinkle with half shredded cheese followed by tomatoes and basil. Pour in eggs; gently shake baking dish to ensure eggs are evenly distributed. Sprinkle remaining cheese on top. Cover with foil that’s been sprayed with nonstick spray and bake for 40 minutes. Remove foil and continue baking for 5-10 minutes or until cheese is golden brown. Let sit for 15 minutes before slicing and serving. Serves 6.

September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

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Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

Taste of Home Cooking School announces Cooks Who Care! The Taste of Home Cooking School and the Bozeman Daily Chronicle are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. The Taste of Home Cooking School invites you to join in this effort by bringing non-perishable food items to the show on Thursday, Sept. 24. Ressler Motors Chevrolet Business Elite will be bringing a pick-up truck for attendees to fill with food by the time the show is finished. Gallatin Valley Food Bank provided a grocery list of needed items which may be purchased at Town & Country Foods (info at right). All items will be donated to the Gallatin Valley Food Bank and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” said Chronicle Advertising Director Cindy Sease. Taste of Home Cooks Who Care has featured people from across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bake sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” said culinary specialist Guy Klinzing. “It really touches my heart to see people caring enough to help out their community.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.

Food Drive Benefiting the Gallatin Valley Food Bank In conjunction with the Taste of Home Cooking School Show, Town & Country Foods, Ressler Chevrolet and the Bozeman Daily Chronicle are conducting a food drive.

Your help would be greatly appreciated.

The Food Bank has requested these donations:

• canned tomatoes • canned fruit • canned beans • canned soup • canned meat • boxed or bagged cereal

You can drop off your donations at The Commons at Baxter and Love Ln., starting at 4:30 on Thursday, September 24. Tickets are still available if you want to attend the show. Tickets are $15, $25 and $40 and are available at Town & Country Foods, The Bozeman Daily Chronicle or online at Eventbrite.com.

#1 cooking magazine in the world Presented by:

Bring a can for our Food drive benefitting Gallatin Valley Food Bank!

Sponsored by:

10 September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

Discover the Versatility of Honey It’s hard to imagine anything more pure and natural than one-ingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from the hive to the table. With more than 300 different honey varietals found in the United States, it is no wonder Firmenich named honey the 2015 Flavor of the Year. The journey of honey begins with the humble honey bee. Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market by performing the vital function of pollination. In fact, about one-third of the U.S. diet—including almonds, apples, avocados, blueberries and more—is derived from insect-pollinated plants and honey bees are responsible for about 80 percent of that process. For centuries, honey has been a breakfast staple, but it is now being revered as one of the most versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides balance to dishes—complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases sourness in certain foods. Honey also balances bitter flavors, making it a clear favorite for coffee and tea. Additionally, honey modifies salty perception and works well with cured products, like ham and bacon. Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume. For sauces, marinades and salad dressings, substitute honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and in addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit. This holiday season, wow your guest with a tasty spin on a traditional favorite. Our Wild Rice and Mushroom Stuffing recipe is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the onion and garlic, creating a caramelization of ingredients. This savory dish has so many delicious flavor profiles that it is sure to become a recipe your family requests year after year. The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.

Wild rice & Mushroom Stuffing Ingredients: 1 cup wild rice 4 cups water, salted to taste 1 Tablespoon oil 1/2 cup minced onion 1/2 cup chopped celery 1 teaspoon minced garlic 2 cups sliced mushrooms 1/4 cup chopped dried apricots 2 Tablespoons minced parsley 1/4 cup honey Directions: In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over mediumhigh heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

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12 September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

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Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

Physicians Mutual Values Family Traditions Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the third consecutive year. Physicians Mutual believes the kitchen table is where family traditions are born, meals are shared and celebrations take place. “Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “The Taste of Home community values the importance of spending time around the kitchen table with family and friends, just like we do at Physicians Mutual.” For Physicians Mutual customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and 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 family and friends. This dish is sure to be a new family favorite: About Physicians Mutual Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have more than $3.3 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. This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete.

Country-Style pork Loin with Gravy recipe Ingredients: 1 boneless whole pork loin roast (3 pounds) 1/2 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon ground mustard 2 tablespoons canola oil 2 cups reduced-sodium chicken broth 1/4 cup cornstarch 1/4 cup cold water

Prep: 20 min. Cook: 5 hours

Directions: Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

14 September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

roasted Butternut Squash & rice Salad recipe TOTAL TIME: Prep: 25 min. + chilling Cook: 25 min. + cooling MAKES: 12 servings

Cranberry-Apple nut Crunch recipe Ingredients 3 cups chopped peeled apples 2 cups fresh or frozen cranberries 3 tablespoons all-purpose flour 1 cup sugar

TOTAL TIME: Prep: 15 min. Bake: 50 min.

TOPPING: 3 packets (1.51 ounces each) instant oatmeal with cinnamon and spice 3/4 cup chopped pecans 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter, melted Whole cranberries for garnish Vanilla ice cream, optional Directions: In a large bowl, combine first four ingredients and mix well. Place in a 2-qt. baking dish; set aside. For topping, combine oatmeal, nuts, flour, sugar and butter in another bowl. Mix well; spoon evenly over fruit mixture. Bake, uncovered, at 350° for 50-60 minutes or until fruit is bubbly and tender. Garnish with cranberries. Serve warm with ice cream if desired. Yield: 8 servings. Nutritional Facts 1 serving (1 cup) equals 422 calories, 20 g fat (8 g saturated fat), 31 mg cholesterol, 152 mg sodium, 62 g carbohydrate, 3 g fiber, 3 g protein. © 2015 RDA Enthusiast Brands, LLC

Ingredients: 3 tablespoons brown sugar 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon kosher salt 1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes 2 cups uncooked jasmine rice 2 large sweet red peppers, cut into 1/2-inch pieces 1 cup pine nuts, toasted 6 green onions, thinly sliced 3 tablespoons snipped fresh dill 3 tablespoons coarsely chopped fresh parsley DRESSING: 1/2 cup olive oil 3 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon pepper

EDITOR’S NOTE: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Directions: Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15 x 10 x 1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely. Meanwhile, cook rice according to package directions. Remove from heat; cool completely. In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Yield: 12 servings (3/4 cup each).

Big Sky Publishing | A Taste of Home Cooking School | September 20, 2015

Slow-Cooked Apple Cranberry Cider recipe Ingredients: 3 cinnamon sticks (3 inches), broken 1 teaspoon whole cloves 2 quarts apple cider or juice 3 cups cranberry juice 2 tablespoons brown sugar Directions: Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag. Yield: 11 cups.

TOTAL TIME: Prep: 5 min. Cook: 2 hours MAKES: 11 servings

16 September 20, 2015 | A Taste of Home Cooking School | Big Sky Publishing

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2 Bozeman Locations • 219 N. 19th & 1611 S. 11th ~ 1217 W. Park in Livingston Town & Country Foods supports & promotes our local food system. The benefit of “buying local” brings a tastier, fresher, more wholesome product to our customers. Buying local helps the communities’ economies grow and helps reduce the carbon footprint.