TUESDAY
OCTOBER 11TH 3:00 PM - 9:00 PM
October 2016 Bradford Publishing
at Goods Times of Olean
LOCAL RECIPES About the Chef Family Mealtime Indoor Herbs
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OCTOBER 11, 2016
BRADFORD PUBLISHING
Look Inside
BRADFORD PUBLISHING
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#1 Cooking School comes to Olean on October 11. Commonly Asked Questions Answered The Importance of Family Mealtime Growing Herbs Indoors Adding Color to the Kitchen Jones Dairy
Breakfast Sausage & Canadian Bacon Grilled Cheese
National Honey Board Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey
Eggland’s Best Eggs Savory Pumpkin Quiche
LOCAL RECIPES Page 6
• Slow Cooker Hamburg Bean Casserole • Amish Oatmeal Pie • Turkey Taco Bake • End of Season Relish
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• Canadian Cheddar Cheese Soup • Sweet and Sour Cabbage • Mock Hollandaise Sauce
Page 8
• Wiser Holiday Party Mix • Broccoli Rice Casseole • Aunt Erma’s Zucchini Bread • Simply The Best Cornbread
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• Wiser’s Spicy Bloody Mary Mix • Mini Bacon Cheese Cups • Orange Jello Salad • Snappy BBQ Sandwiches • My Grandmother’s Noodles • Strawberry Spinach Salad
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OCTOBER 11, 2016
MEET THE CHEF
Taste of Home Culinary Specialist Amy Zarichnak! Originally from Pittsburgh, Pennsylvania, Amy’s first food memories are of making potato candy with her grandmother, and the Steelers Super Bowl parties during the 1970’s. “I was never interested in the football, but that black and gold cake was so exciting for me,” Amy explains. While studying and living in England and Ireland during college, Amy realized that she was completely preoccupied with food. “Anything that was a slight bit different than what I grew up with fascinated me. Fries with garlic mayo? Yes, please! Curry? Absolutely! Kebabs from a take-away shop? I’ll have two!” she exclaims. Amy graduated from Penn State and followed a career into marketing that had begun in her early college years. “The jobs I had in marketing never felt like they fit me, but I would have to go back to school to change the trajectory of my career, and I didn’t have the time or money for that. I had applied to culinary school in 2009. But I couldn’t afford it. However, I got a small windfall in late 2012. I sprinted to culinary school,” she says. “I was there within two months of receiving the windfall!” She graduated from The Culinary Institute of America in 2014 and was also the editor of the student newspaper. Now, she is thrilled to be working with Taste of Home and excited to travel the country, meeting Taste of Home fans. “I love Taste of Home, it’s so comforting to me because it reminds me of the rural community that I grew up in, everyone sharing recipes and cooking for each other. I can’t wait to share my cooking knowledge with everyone!” When Amy isn’t on the road conducting Cooking School shows, she’s home in Poughkeepsie, New York.
Amy Zarichnak
Taste of Home Cooking School
@Amy.tasteofhome
@AmyZarichnak
Taste Of Home
Taste Of Home
amy.zarichnak@rd.com
cookingschoolblog.com
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OCTOBER 11, 2016
BRADFORD PUBLISHING
America’s #1 Cooking School Brings Fall Flavors to Olean Specialist Adds Culinary Kick to Autumn, Sharing Delicious Recipes with Local Home Cooks
OLEAN – The perfect recipe for creating new memories with loved ones includes close friends and family, meaningful conversation and, of course, great food. As home cooks across the country head back to the kitchen to cook up fall’s flavorful dishes, the Taste of Home Cooking School will share another batch of seasonal recipes that home cooks and their families will enjoy. Taste of Home’s Culinary Specialist Amy Zarichnak will be at Good Times of Olean on Tuesday, October 11 to take you through two hours of unpredictable entertainment, learning kitchen techniques and secrets behind classic fall dishes. In addition to the night’s planned activities, a few lucky attendees will be chosen to serve as the recipe taste testers or even take home a finished dish from the evening. “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 Amy Zarichnak, Taste
of Home Culinary Specialist. The Taste of Home Cooking School is America’s leading cooking school program, inspiring thousands of passionate home chefs at hundreds of 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 and tested in the Taste of Home test kitchen to ensure for taste and quality. Attendees will receive a gift bag including the Taste of Home Cooking School magazine. This magazine includes recipes featured during the program, as well as coupons and other goodies from participating sponsors. Some attendees may even go home with a special gift or two. This season’s event is brought to Olean by Bradford Publishing. Tickets are on sale and will be available at the door. Visit BradfordEra.com/TasteOfHome for complete ticket information and show highlights. For more information, visit TasteofHome.com/CookingSchool.
Trusted Media Brands, Inc. comprises a network of engaged, active readers who genuinely connect with its blend of uplifting and enduring expertly-curated family, food, health, home improvement, finance and humor content digitally, via magazines and books, social media, and events and experiences. Founded in 1922 by DeWitt Wallace as Reader’s Digest Association, one of the first user-generated content publishers, Trusted Media Brands, Inc. is headquartered in New York City. For more information, visit TMBI.com.
About the Taste of Home Cooking School The Taste of Home Cooking School, a Trusted Media Brands, Inc. brand, is America’s leading cooking school program, inspiring more than 140,000 passionate home cooks each year at 200 events across the country. At a Taste of Home Cooking School show, Culinary Specialists demonstrate step-bystep instructions to create satisfying and flavorful dishes. The jam-packed program offers tips on easy-to-prepare recipes with step-by-step instructions to create dishes that feature familiar, everyday ingredients. The Taste of Home Cooking School is an exciting event filled with the best recipes. Learn more at TasteofHome.com/Cooking-Schools.
Q&A
OCTOBER 11, 2016
BRADFORD PUBLISHING
Taste of Home Culinary Specialist Amy Zarichnak takes a ‘selfie’ with the audience at a Taste of Home Cooking School event.
Q. A.
What can people expect to see at the show? At our LIVE Taste of Home Cooking School, everyone from beginners to experienced home cooks will learn something, whether that’s putting a fresh spin on old favorites or a new recipe for your seasonal menu. I’ll teach you weeknight meal ideas, kitchen tips and tricks, and shortcuts! You’ll also get to shop vendors, receive a gift bag with goodies from our sponsors, and you may even walk away with an additional surprise gift or two!
Q.A.
How long has the show been on tour? The LIVE Taste of Home Cooking School has a storied history. It all began in 1948 with a business venture called the “Homemaker Schools”. One busy home economist loaded up her station wagon and drove across the Midwest, stopping in small‐towns to conduct cooking classes. In the 1990’s, the Cooking School was acquired by Taste of Home. Now, more than 60 years later, our nine culinary specialists conduct hundreds of shows across the country for audiences up to 2,500 people. Our mission remains the same, though. We share best loved recipes from one home cook to another.
with Taste of Home Culinary Specialist Amy Zarichnak
Q.A.
What explains the show’s popularity? The Cooking School brings to life what people love most about Taste of Home magazine. We are a wonderful extended family of home cooks who share favorite recipes, tips and stories. There’s something so satisfying about sharing good, honest food with family and friends. That’s what Taste of Home and the Cooking School are all about: real recipes from real home cooks that are guaranteed to work. Come join us! I hope to see you at the show!
Q. A.
Why, in the internet age is a live cooking demonstration still relevant? Our LIVE Cooking School is a fun night out with family and friends that encompasses all five senses. You are a part of a room full of engaged and excited fellow home cooks. You take in the aromas of the flavorful recipes being prepared. You are a part of the experience. And you get to connect with a community of amazing home cooks just like you, who cook to love and love to cook!
Q.A.
How has Taste of Home evolved over the years? We are constantly adding to our database of recipes, keeping in line with what’s trending and most importantly listening to what our audience is looking for so we can help them evolve at home in their own kitchens! But most of all we are relevant while holding true to our roots. We will always be a brand that focuses on real recipes from real home cooks. And, we will always celebrate the faces and stories behind the recipes.
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Q.A.
Who will be attending the event? Our LIVE Cooking School event is a great opportunity for a family outing, girl’s night out, or date night! All cooking skill levels are welcome, from beginners to seasoned home cooks, as there will be something for everyone to learn!
Q. A.
Is there a certain level of skill needed to participate? No, our events are open to all skill levels! So whether you are a beginner just learning your way around the kitchen or a seasoned home cook who wants to perfect a new technique there is something for everyone to learn, all while meeting other people within your community who love to cook as well!
Q. A.
What do you hope people will learn from your Cooking School? At our LIVE Taste of Home Cooking School, we will be teaching weeknight meal ideas, kitchen tips and tricks, and shortcuts to help and encourage home cooks preparing delicious dishes for their friends and family to enjoy. So whether it’s a beginner learning the basics or a seasoned home cook learning a new spin on an old favorite, we want everyone to walk away inspired!
Q. A.
What can connecting with other home cooks do for one’s time in their own kitchen? Connecting with other home cooks sparks creativity in your own kitchen. You enjoy treasured traditions but are also inspired to try new tips, tricks, and flavors in the kitchen and maybe creating new traditions as well!
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BRADFORD PUBLISHING
LOCAL RECIPES
from our readers
Slow Cooker Hamburg Bean Casserole INGREDIENTS: 2 lbs Campbell’s Pork & Beans 1 lb canned light red kidney beans 1 lb canned butter beans 1 lb hamburger 8 (or more) slices of bacon, cooked crispy, drained and crumbled 1/2 cup ketchup 1 tsp mustard 1 tbsp apple cider vinegar 1 medium onion chopped 1/2 cup brown sugar 1/4 cup white granulated sugar DIRECTIONS: Brown and drain hamburger. Fry bacon until crispy, drain and crumble. Add all the rest of the ingredients to a crock pot and mix well. Cook on low heat for 1 hour.
Turkey Taco Bake INGREDIENTS: 1 ½ cups any macaroni (I like medium shells) ¼ cup chopped green onion ¼ cup chopped green peppers ¼ cup sliced olives - your choice (I prefer green ones) 1/3 pound ground turkey 1 tsp. margarine 1 small can plain tomato sauce 1 cup shredded pizza blend cheese 1/3 packet of mild taco seasoning. DIRECTIONS: Cook macaroni and set aside. Put margarine in the same pan and add ground turkey, break it up and cook until brown. Add onions, green peppers and olives. Stir well and add sauce and seasoning. Add macaroni and stir to mix well. Add the cheese and stir again. Now it is ready to serve one or two people. For additional servings the recipe easily multiplies. Frances E. Haight Kane, PA
Nancy Loop Olean, NY
Amish Oatmeal Pie Try it! Tastes like pecan pie! Mmm… INGREDIENTS: 1 cup Karo syrup ½ cup brown sugar ½ cup butter (melted) 1 tsp vanilla 1/3 tsp salt 3 eggs 2/3 cup old fashioned oatmeal Maple Syrup (more or less depending on taste)
DIRECTIONS: Mix all ingredients together in a medium bowl until thoroughly combined. Pour into an unbaked pie shell. Bake at 350º for 45-50 minutes or until the pie is cooked through. Serve warm with ice cream, if desired. Bette DuPont Little Valley, NY
End of Season Relish When you are done with the garden this relish can be made with the following ingredients or use whatever is leftover from your garden. INGREDIENTS: 12 large green peppers 12 sweet red peppers 12 large onions 1 head of califlower 1 bunch celery 3 cups sugar 3 tbsp salt 2 tbsp mustard seed 1 quart apple cider vinegar
DIRECTIONS: Core and remove seeds from peppers. Remove ends from celery. Remove leaves and stem from cauliflower. Peel onions. Chop all vegetables to a fine dice and combine in a large stock pot. Add the sugar, salt, mustard seed and vinegar. Boil over high heat for 15 minutes. While still boiling, laddle into steralized jars and cap. Karen Everett Houghton, NY
BRADFORD PUBLISHING
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OCTOBER 11, 2016
LOCAL RECIPES
from our readers
Canadian Cheddar Cheese Soup INGREDIENTS: 5 cups milk, warmed 1/2 lb bacon, cooked crispy and crumbled 10 tbsp butter 1 cup celery, chopped 1 cup red onion, finely chopped 1 1/2 cups flour 4 cups chicken stock 1 lb cheddar cheese, shredded salt and pepper to taste 1/2 tsp tabasco sauce 3 tsp Worcestershire sauce 12 oz ale, slightly warm DIRECTIONS: Slowly heat milk in a pot. Brown bacon, render until crisp. Add butter and melt. Add celery and onions, cook until soft. Add flour and mix thoroughly to form a roux. Add chicken stock and simmer for 3 minutes. Add warm milk and stir vigorously to thicken. Cook out roux until thickened (it should not have a starchy taste). Reduce heat to low, add cheese and stir until melted. Season with kosher salt, pepper, tabasco and Worcestershire. Just prior to serving, add warm ale. Garnish with cooked bacon and fresh chives When re-heating soup, do not bring to a boil. It will break down. Serves 8 Nancy Loop Olean, NY
Sweet and Sour Cabbage INGREDIENTS: 1 small head cabbage 1 medium onion 1 cup water 2 strips of bacon (diced) 4 tbsp brown sugar Âź cup cider vinegar DIRECTIONS: Cut the cabbage in half, remove core, and slice thin. Cook cabbage and onion in a pot with water until soft stirring often. Cabbage should cook in about 5 minutes. In a frying pan cook bacon until crisp. Add bacon to cabbage, reserve grease in frying pan. To the bacon grease add vinegar and brown sugar. Stir well until it boils, add to cabbage. Mix well and serve warm. Helen M. Zaleski Olean, NY
Mock Hollandaise Sauce INGREDIENTS: 1/8 cup sour cream 1/8 cup mayonnaise 1/4 tsp lemon zest 1/2 tsp lemon juice 1 - 2 tsp milk DIRECTIONS: Use small saucepan - combine sour cream, mayonnaise, lemon zest, and lemon juice. Stir in enough milk (1 to 2 teaspoons) to make desired consistency. Cook and stir over low heat until heated through, DO NOT BOIL. Tony Caiola Bradford, PA
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OCTOBER 11, 2016
BRADFORD PUBLISHING
LOCAL RECIPES
from our readers Wiser Holiday Party Mix Adapted from Chex Mix Cereal Box
INGREDIENTS: 1 box Chex Mix (rice or corn) 1 box wheat Chex Mix or small box of Cheerios 1 large bag (16 oz.) small pretzel Sticks. (Don’t skimp, these are the favorite) 2 cans nuts (14-16 oz.) 1 cashew pieces, 1 mixed nuts (we remove Brazil nuts) 2 cups vegetable oil 1 tbsp garlic salt 2 tbsp Worcestershire sauce Two 8 oz. bags Gardetto Roasted Garlic Rye chips
DIRECTIONS: Mix dry ingredients in a very large bowl. Combine oil, garlic salt and Worchesterhire sauce in a mixing cup and stir well until thoroughly mixed. Drizzle the oil mixture around the top of the mix a little at a time (maybe 1/4 of the total) stopping to stir the ingredients after each pour. Roast uncovered for two hours 250º, stir every 1/2 hour to distribute the oil mix. Chuck Wiser Scio, NY
Broccoli Rice Casserole INGREDIENTS: 2 cups cooked rice 1 small onion, minced 1 can mushroom soup 1 pkg frozen chopped broccoli ¾ oleo ½ bell pepper (diced) 1 8 oz. jar Cheeze Whiz DIRECTIONS: Saute onion and pepper in melted oleo. Add soup and blend. Add Whiz and stir until melted. Stir in rice. Add broccoli. Stir and cook mixture 2-3 minutes. Transfer to casserole dish and bake uncovered at 350º for 30 minutes or until bubbly. Optional: Sprinkle with parmesan cheese before baking. Serves 4 or more Marie I. Nix Belfast, NY
Aunt Erma’s Zucchini Bread INGREDIENTS: 2 cups sugar 1 cup oil 3 eggs 2 tsp vanilla 3 cups flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 cup shredded zucchini (drained) 1 cup chopped walnuts 1 cup crushed pineapple DIRECTIONS: Mix all ingredients together in a large bowl. Grease and flour two loaf pans. Pour mixture into loaf pans. Bake at 350º for 60 minutes or until fully cooked. Ronald DuPont Little Valley, NY
Simply The Best Cornbread INGREDIENTS: Cornbread2 box Jiffy Cornbread mix 2 eggs lightly beaten 1 15oz can creamed corn 2/3 cup milk 4 tablespoons melted butter 3 tablespoons honey Whipped Butter Topping2 stick butter 2 tablespoon honey 2 tsp cinnamon DIRECTIONS: Preheat oven to 400º Generously grease 10” bundt pan Cornbread: Place Jiffy Cornbread mix into large bowl and stir with fork to remove any large lumps. Add creamed corn, eggs, milk, butter, and honey. Pour into greased pan. Cook at 400º for 25-30 minutes until edges are just starting to brown. Do not over cook or cornbread will be dry. Check with wooden toothpick, insert toothpick into cornbread and remove, the toothpick should be mostly clean. Allow cornbread to rest 5-10 minutes before removing from pan and serving. Serve with whipped butter topping. Whipped Butter Topping: Place all ingredients into a mixer and mix on med-high speed until fluffy.
Chelsea Place Bradford, PA
BRADFORD PUBLISHING
OCTOBER 11, 2016
Best in Olean!
Start With The Best The best ingredients make the best meals.
South Union Street Olean, New York
716-373-2010 Open 7 Days A Week 7am to 11pm
www.riedsfoodbarn.com
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OCTOBER 11, 2016
BRADFORD PUBLISHING
Kitchens by Karl Kitchens Designed For You Design, Sales & Installation Residential Kitchens & Bathrooms
Family Meals Make a Difference The benefits of eating together
Serving the Olean Area since 1999 Visit our Showroom located in Allegany, NY (by appointment only)
716-560-6429 kitchensbykarl@gmail.com
(Family Features) Juggling jobs, kids and the demands of a busy, modern life often comes at the expense of family mealtime at home. Even though life never seems to slow down, now is the perfect time to renew your commitment to creating and serving meals at home that nourish your kids' brains and help them flourish. Not only is time together around the table an opportunity to catch up and reconnect, numerous studies provide evidence of the positive, lifelong benefits of family meals. Regular family meals are linked to the kinds of outcomes that ensure a bright future for children: higher grades and self-esteem, healthier eating habits and less risky behaviors. For example, according to research published in the "Journal of Pediatrics," kids and teens who share meals with their families three or more times per week are significantly less likely to be overweight, more likely to eat healthy foods and less likely to have eating disorders. Other studies have shown that children who grow up sharing family meals are more likely to exhibit positive social behavior as adults, such as sharing, fairness and respect. On the other hand, research also suggests that aside from missing out on the benefits, families that have fewer meals together can also experience adverse effects when it comes to certain risky behaviors. A study on the relationship between certain family characteristics and adolescent problem behaviors, published in the "Journal of Adolescent Health," found that teens who have infrequent family dinners (fewer than three per week) are 3.5 times more likely to have abused prescription drugs or have used an illegal drug; 2.5 times more likely to have used tobacco and 1.5 times more likely to have used alcohol. Learn more about the positive impact regular meals at home together can have for yours kids’ emotional, intellectual and physical well-being at NationalFamilyMealsMonth.org.
BRADFORD PUBLISHING
OCTOBER 11, 2016
Family Meal Planning Tips Planning for family mealtime can be tough, but it doesn’t have to be. Take the stress out of planning and preparing family meals with these tips and begin reaping the benefits of more time together around the dinner table. • Commit to having one additional meal with your family each week at home. It doesn’t matter whether it is breakfast, lunch or dinner. The benefits are the same. After a month, you may be surprised by how easily your new commitment has become a habit for the entire family. • Rely on the resources available at your local grocery store. Even when you don’t feel like cooking, there are countless meal planning solutions such as pre-prepped fresh ingredients, delicious ready-made entrees and wholesome heat-and-eat dishes. • Make meal planning a family affair. List each family member’s favorite foods in each of the main food groups and see how many combinations you can create. Then ask your children to accompany you to the store to help select the ingredients (and use the trip for age-appropriate learning, such as comparing prices, reading labels, etc.). • Save time by engaging the whole family in meal preparation. Even the littlest hands can help with tasks like setting the table. • Set a regular meal time so you can plan other activities around it. Sit around the table, turn off the TV and put away phones and electronic devices. Keep the focus on each other.
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OCTOBER 11, 2016
BRADFORD PUBLISHING
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OCTOBER 11, 2016
BRADFORD PUBLISHING
LOCAL RECIPES
from our readers
Wiser’s Spicy Bloody Mary Mix INGREDIENTS: 48 oz. Tomato Juice 48 oz. V8 Juice 1 tsp celery salt ½ tsp celery seed 3 tsp fresh ground horseradish ½ tbsp Tabasco sauce ½ tbsp fresh ground pepper 2 tbsp Worcestershire sauce 3 tbsp A1 steak sauce 6 tbsp fresh squeezed lemon juice 2 tbps sugar 3 to 4 drops Angostura Bitters
Orange Jello Salad INGREDIENTS: 3 oz Orange JELLO 3 oz instant vanilla pudding 3 oz tapioca pudding 15 oz canned mandarin oranges, drained 8 oz canned crushed pineapple, drained 8 oz whipped topping
Nancy Loop Olean, NY
Snappy BBQ Sandwiches
INGREDIENTS: 4lbs beef roast 1 cup ketchup DIRECTIONS: 1 cup barbecue sauce Mix all ingredients in a large pitcher. 3 to 4 cups chopped celery This recipe makes ¾ of a gallon 2 cups water as written. Modify the quantities proportionally for more or less. Chill 1 cup chopped onion mix at least 8 hours or overnight 2 tbsp vinegar shaking periodically for full flavor. 2 tbsp brown sugar Shake well before each use. Serve with 2 tbsp worcestershire sauce vodka or non-alcoholic. 1 tsp chili powder 1 tsp salt Chuck Wiser Scio, NY Rolls
Mini Bacon Cheese Cups INGREDIENTS: 1 Pillsbury refrigerated pie crust (from 15oz box) softened as directed. 8 oz. cream cheese, softened 1 whole egg 1 egg yolk ¼ cup chopped green onion 2/3 cup shredded swiss cheese 8 slices cooked crumbled bacon Addition chopped green onions for garnish
DIRECTIONS: Bring 3 cups of water to a boil and whisk in jello, vanilla instant pudding and tapioca pudding. Pour into a bowl and let cool in refrigerator. Mix in mandarins, pineapple and whipped topping. Mix well and refrigerate.
DIRECTIONS: Heat oven to 425º. Spray 16 mini muffin cups with cooking spray. Unroll pie crust. Using a 2 ½ inch round cutter, cut 16 rounds from crust. Place one crust in each muffin cup, pressing down gently to form cup. Using a mixer, blend cream cheese, whole egg, egg yolk, and green onions. Divide mixture among cups Top each with swiss cheese and bacon. Bake 9-10 minutes or until edges are lightly golden. Remove from pan and serve. Nancy Loop Olean, NY
DIRECTIONS: Place beef in a dutch oven pan and brown each side. Combine all remaining ingredients (expect rolls), pour over the beef. Cover pot and bake at 350º for 5 hours turning the beef occasionally. Shred with forks. Serve on rolls. Nancy Loop Olean, NY
My Grandmother’s Noodles INGREDIENTS: 1 whole egg 3 egg whites 1 to 2 cups flour 3 cups chicken broth DIRECTIONS: Beat together the whole egg and the egg yolks. Add flour until stiff dough forms. Turn out onto well floured board and let rest for 15 minutes. Roll dough out into paper thin sheet (flour as needed). Cover with tea towels and allow to dry for several hours (5 or more). Cut the sheets of dough into four equal quarters. Roll each quarter up and slice very thinly. Shake out the round of dough into noodles. Add to boiling chicken broth and simmer for 20 minutes, stirring frequently to avoid sticking. Makes 6-8 servings. Karen Everett Houghton, NY
Strawberry Spinach Salad INGREDIENTS: Dressing1 lemon 2 tbsp white wine vinegar 1/3 cup sugar 1 tbsp vegetable oil 1 tsp poppy seed Salad¼ cup sliced natural almonds 1 ½ cups sliced strawberries 1 medium cucumber (chopped) ½ cup red onion (sliced) 6 oz. bag baby spinach
DIRECTIONS: Wisk together all dressing ingredients into a large bowl. Add all salad ingredients and toss until well coated. Nancy Loop Olean, NY
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OCTOBER 11, 2016
BRADFORD PUBLISHING
Indoor Herb Gardens Big Flavor, Little Effort
Fresh herbs and recently picked ingredients can add flavor to any meal. A home chef can even improve the flavor of store-bought or prepared foods with an herb garnish that can transform otherwise bland dishes into something you'll want to eat again and again. Harvesting fresh herbs is easy for homeowners who have gardens right in their backyards. However, everyone does not have a backyard, and even those that do might find their gardens threatened by changing seasons or unwanted critters. When gardens are moved indoors, the bounty of fresh ingredients continues no matter the date on the calendar. Herb gardens are perhaps some of the easiest gardens to cultivate indoors because they don't require large pots or much space. The plants themselves are relatively compact, and it only takes a
pinch of herbs to give a meal some extra flavor. When growing herbs indoors, your indoor growing area must have adequate light to simulate the longer days of summer; otherwise, the plants may go dormant. It's ideal to have a southern exposure on the herbs, with at least eight hours of sunlight per day. If you do not live in a particularly sunny locale, consider supplementing the plants with grow lights, which will provide the full spectrum of light the plants need to thrive. Indoor air can become too dry for herbs, so you will need to compensate by providing humidity. While there may be added humidity in a kitchen greenhouse window, it still may not be enough to keep the plants healthy. Think about misting the plants daily to create some extra humidity, or place herb
A sunny location is necessary when cultivating an indoor herbs garden. pots on top of a water-filled tray with pebbles so the evaporating water will add moisture without making the roots soggy. Insects are another threat to indoor gardens because there is no cold weather to inhibit the hatching of insect eggs. Soil from outdoors may be more susceptible to insects that are already living in the dirt. Instead of soil from outside, use packaged soil or a nonsoil alternative that will hold moisture without the added risk of bugs. If small insects appear, use a mist of soapy water to kill the bugs without harming
the plants or making the herbs unfit for eating. Group herbs together according to their watering needs to make maintenance that much easier. New sprouts generally need more water than established plants. Prune the herbs as needed for recipes. If the herbs experience a growth spurt, trim some of the plants and freeze the herbs for later use. Many indoor herb gardeners begin by growing parsley, chives, oregano, and basil, but you can experiment with just about any herb.
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Color Your Kitchen
BRADFORD PUBLISHING
OCTOBER 11, 2016
A splash of color adds a dash of personal style to the busiest room of the house
(Family Features) While the kitchen is often the busiest room in the house, it is also one of the most important rooms when it comes to renovations. An upgraded, vibrant kitchen that incorporates elements of personal style can make the room more attractive while increasing the home's overall value. An easy way to give your kitchen an instant upgrade is by adding color in places that complement the decor of the room. Elements such as cabinetry, sinks and appliances are good places to start the facelift process while also adding more functionality. Consider cabinets Not only can new cabinets provide the benefit of more storage space, they also present an opportunity to incorporate some colorful style into the kitchen. Make your splash with vibrant color on the cabinets themselves, or pair softer hues with muted contrasts to create an eye-pleasing backdrop for bold color appliances and vibrant accents and accessories. If you opt for a more traditional finish such as cherry, black, walnut, white or maple, you can still add visual interest to your kitchen design by contrasting the upper and lower cabinetry or creating a standout island in a different tone. Simply updating the hardware with a colorful twist can be an inexpensive alternative for adding color as well. Think about sinks Once overlooked as an option for introducing style in the kitchen, today's kitchen sinks accommodate a wide range of designs and preferences. Both
function and aesthetics - including unexpected, vibrant color - are important when replacing your sink. An option such as the Elkay Quartz Luxe collection comes in six bold colors and three mount styles with a variety of bowl options and add-on accessories. The collection combines the highestquality quartz with a high-performance, UV-stable acrylic resin for a durable sink that is easy to maintain, fade-resistant, vibrant in color and stain- and odorresistant. For added convenience, Elkay's unique quartz finishing process delivers a satin-smooth, non-porous surface that prevents foods, liquids and bacteria from sticking to it. Because natural quartz is four times harder than granite, it has the ability to resist scratches, smudges, heavy impact and heat up to 535 F, making it both a practical and attractive option. Explore a variety of models that can help make your renovation complete at elkay.com/quartz. Add stylish appliances A complete set of matching appliances makes for a modern and inviting ap≠≠pear≠ance. Popular finish options include smudge-proof stainless steel, chrome, black or white, but if you're really looking to brighten the room, some lines are available in colors such as red, blue, orange or green. Although the visual impact is important, remember to keep practical considerations in mind and look for the features - such as sideby-side versus drawered refrigerators, for example - that work best for your space and lifestyle.
photo source Family Features A lipstick red sink adds an unexpected, modern splash of color.
Find Your Ideal Sink Select the right type, features and material to suit your family's needs with four easy steps from the experts at Elkay: 1. Choose your sink material and color. Color, texture and sheen all provide ways for you to express your style. 2. Choose your sink type. Whether top mount, undermount, universal mount or an exposed apron front mount, your new sink needs to be in sync with your chosen countertop material. 3. Choose your sink features. Select the number of bowls based on how you work. Depth is an important consideration, too.
photo source Family Features Accent colors on select cabinets, like islands or upper cabinets, add visual interests to kitchens with traditional wood cabinets.
4. Choose your sink size and accessories. The size of your new sink is dependent upon the size of the cabinet it is installed in. Also, look for accessories that add convenience in the kitchen. Options include cutting boards, rinsing baskets, colanders, bottom grids and drains.
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OCTOBER 11, 2016
BRADFORD PUBLISHING
Jones Dairy Farm Hits the Road with Taste of Home This Fall
INGREDIENTS: 2 teaspoons olive oil 2 eggs 2 slices hearty bread, buttered on 1 side 4 slices sharp cheddar cheese 2 Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Patties, cooked 2 slices Jones Dairy Farm Canadian Bacon 1 handful baby spinach
Serves 1
Breakfast Sausage & Canadian Bacon Grilled Cheese
Jones Dairy Farm joins the Taste of Home Cooking School on its 2016 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 raised with no added hormones and all natural ingredients completely free of MSG, nitrites or nitrates, 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 127 years, Jones Dairy Farm has been committed to delivering 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 products made from high quality, simple ingredients including dry aged bacon, naturally smoked ham and 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 delicious flavors. From Mild to Maple, and Turkey to Chicken, Jones Dairy Farm has the sausage to suite every appétit. If you’re looking for an easy-to-make breakfast recipe or something special for breakfast for dinner that the entire family will enjoy, try this delicious Breakfast Grilled Cheese Sandwich that features Jones All Natural Pork Sausage and Naturally Smoked Canadian Bacon. This breakfast grilled cheese is packed with protein along with eggs, spinach and sharp Cheddar cheese.
DIRECTIONS: In small skillet heat olive oil over medium-high heat. Add eggs, break yolk and cook until set. Remove from heat and set aside. Lay out bread; on unbuttered side add 2 slices cheese, sausage, Canadian bacon, eggs, baby spinach and remaining 2 slices cheese. Top with other slice of bread butter side out. Heat Panini maker or griddle to medium heat. Cook sandwich until hot and cheese is melted.
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OCTOBER 11, 2016
Discover the Versatility of Honey level of sweetness with less volume. For sauces, marinades and dressings, 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. From soup to nuts, and everything you can bake, broil, grill, blend or churn in between, honey's got you covered. It may be the most versatile ingredient in your pantry, and don’t forget these easy cooking tips when cooking with honey: When storing honey at home, it is best to keep it in an airtight container at room temperature. If your honey begins to crystalize, don’t throw it out – just gently warm it and stir periodically until crystals dissolve. When cooking and baking with honey, it can easily be removed from the measuring spoon by spraying the utensil with non-stick spray before adding honey. Select mild honeys, such as clover, when cooking or baking with other delicate flavors. Select a darker colored honey to accompany a stronger partnering flavor, such as peanut butter, bananas, and strong cheeses. This holiday season, wow your guests with a recipe that incorporates multiple flavor components. This Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the pomegranate and feta, creating a perfectly balanced dish. This appetizer has so many delicious flavors that it is sure to become a recipe your guests’ will request at every gathering.
Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey
The holidays are quickly approaching and it’s time to start thinking about entertaining with friends and family. Treat your guests to a new and exciting spread that will really impress their taste buds. How you may ask? By turning to an all-natural ingredient that is delightful in both sweet and savory recipes and will be your secret weapon to make all your dishes truly shine – Honey! 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 functionality to dishes – complementing and enhancing the flavors of a variety of ingredients. It pairs nicely with the tangy richness of certain cheeses, because it balances the bitterness in certain foods. Next time you have guests over, reach in your cupboard and add a touch of golden sweetness to a delicious cheese board. Let your guests experiment with various cheese and honey pairings to truly appreciate the nuances of balancing unexpected flavors. Additionally, honey modifies salty perception and works well with cured products, like prosciutto and bacon. Try adding honey to a fun appetizer that showcases the classic pairing of sweet and salty, like a juicy pear wrapped with prosciutto and blue cheese and drizzled with honey. The combination of these two flavor profiles will have your friends and family begging you to host every get together. But you don’t have to search for brand new recipes if you already have a cherished recipe that you and your family love. 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
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INGREDIENTS: Olive oil cooking spray 1 - baguette, sliced diagonally 1/4-inch thick (about 24 pieces) 1 pound - butternut squash, cubed (1/2-inch cubes) 8 ounces - feta cheese, crumbled 1/4 cup - whipped cream cheese 1/4 teaspoon - ground black pepper Arils from 1 pomegranate 1/4 cup - fresh mint leaves, chopped honey, for drizzlling
DIRECTIONS: Preheat oven to 350 degrees F. Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini. Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally. To serve, spread each piece of toasted bread with 2 teaspoons whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately. For more information, visit www.honey.com.
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OCTOBER 11, 2016
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
Prep: 15 min. Bake: 50 min. + standing
Savory Pumpkin Quiche
CEDAR KNOLLS, NJ –To commemorate high quality fresh ingredients athome 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, five 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
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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 Savory Pumpkin Quiche.
INGREDIENTS: 3 large Eggland’s Best eggs 1 can (15 ounces) solid-pack pumpkin 1 can (5 ounces) evaporated milk 1/2 pound bacon strips, cooked and crumbled 1/2 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup grated Parmesan cheese 1 tablespoon all-purpose flour 1 frozen deep-dish pie shell
INSTRUCTIONS: Preheat oven to 375. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie shell. Bake on lower oven rack 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting. Yield: 8 servings.
BRADFORD PUBLISHING
OCTOBER 11, 2016
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OCTOBER 11, 2016
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