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new Fall recipes, meal ideas, & creative cooking tips
Learn
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Meet
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hundreds of people like you who love to cook
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Learn
Meet
a gift bag with valuable coupons & Taste of Home magazines
new Fall recipes, meal ideas, & creative cooking tips
hundreds of people like you who love to cook
Receive
a gift bag with valuable coupons & Taste of Home magazines
Join Us!
Join Us! TICKETS ARE ON SALE NOW! cookingschoolblog.com
TasteofHome.com/CookingSchool
TA S TEO FH O M E .CO M / CO O K I N G SC H OO L
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Taste of Home Cooking School
October 22, 2015 THURSDAY, OCTOBER 22 Grand downtown Wausau VenderTheater, booths open at 4:30 show starts at 6:30
Show starts pmseating | Doors to the booth areas open 4:30orpm This isat an6:30 assigned event. • Order tickets online, in at person by phone!
This is an assigned seating event. • Order tickets online, in person or by phone! • http://www.grandtheater.org/tickets http://www.grandtheater.org/tickets At the Grand Theater Ticket Office at 4014 St in downtown Wausau Mon - Fri 9 am - 5:30 pm and Sat 9 am - 12 pm • 715-842-0988 or 888-239-0421
At the Grand Theater Ticket Office at 4014 St in downtown Wausau Mon - Fri 9 am - 5:30 pm and Sat 9 am - 12 pm
Magazine presents
Presented Presented by by
715-842-0988 or 888-239-0421
Presented by
Presented by Central WI YOU magazines
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 filed 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 football-shaped.” 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.
At Michael’s Supper Club we have a great wine selection, fresh seafood, choice steaks, veal entrees, and delectable desserts.
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Monday to Thursday 5:00 pm to 10:00 pm
The exclusive VIP Food Sponsor of the Taste of Home Cooking School at the Grand Theater.
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Friday
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Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
TASTE OF HOME COOKING SHOW
Rosemary Sweet Potato Fries
Get Caught Looking Good.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4 servings Ingredients ❏ 3 tablespoons olive oil ❏ 1 tablespoon minced fresh rosemary ❏ 1 garlic clove, minced ❏ 1 teaspoon cornstarch ❏ 3/4 teaspoon salt ❏ 1/8 teaspoon pepper ❏ 3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds) DIRECTIONS Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat. Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.
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TASTE OF HOME COOKING SHOW
Wednesday, October 14, 2015
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715-842-8038 WASHINGTON SQUARE DOWNTOWN WAUSAU 3
Physicians Mutual Values Family Traditions 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,â€? 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.â€? 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 This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting Life Insurance Company are side and the meal is complete. members of the Physicians Prep: 20 min. Cook: 5 hours Mutual family. Physicians Mutual Insurance Company ofDIRECTIONS Ingredients Hot mashed potatoes, optional fers reliable Medicare Suppleâ?? 1 boneless whole pork Cut pork roast in half. In a large resealable plastic bag, ment, dental and supplemental loin roast (3 pounds) combine the flour, onion powder and mustard. Add pork, one health insurance. Physicians â?? 1/2 cup all-purpose flour portion at a time, and shake to coat. Life Insurance Company proIn a large skillet, brown pork in oil over medium-high heat â?? 1 teaspoon onion powder vides important life insurance on all sides. Transfer to a 5-qt. slow cooker. Pour broth over coverage and annuities. In â?? 1 teaspoon ground pork. Cover and cook on low for 5-6 hours or until tender. 2012, they entered the funeral mustard Remove pork and keep warm. pre-planning market to help For gravy, strain cooking juices and skim fat; pour 2-1/2 â?? 2 tablespoons canola oil meet the growing needs of cups cooking juices into a large saucepan. Combine cornâ?? 2 cups reduced-sodium funeral home owners and the starch and water until smooth; stir into juices. Bring to a boil; chicken broth families they serve. The comcook and stir for 2 minutes or until thickened. Slice pork; â?? 1/4 cup cornstarch serve with gravy and mashed potatoes if desired. panies have more than $3.3 bilYield: 8 servings. lion in assets and consistently â?? 1/4 cup cold water maintain some of the highest
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
Country-Style Pork Loin with Gravy Recipe
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Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
TASTE OF HOME COOKING SHOW
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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 Cedar Knolls, N.J. – 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.
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-andVeggie Brunch Strata; it’s a great dish to share with family and friends during holiday brunch gatherings!
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
Brie-and-Veggie Brunch Strata “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 Prep: 30 min. + chilling Bake: 45 min. + standing
605 S. 24th Ave., Suite 40 Wausau, WI 54401 715.842.5200 www.KashaSalon.com K h S l KashaSalon@frontier.com Wausau’s Premi er H a i r Like us on Facebook 6
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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 ❏ 3 cups 2% milk ❏ 2 tablespoons Dijon mustard ❏ 1 teaspoon seasoned salt ❏ 1 teaspoon pepper
Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
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. TASTE OF HOME COOKING SHOW
Fiesta Pinwheels
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TOTAL TIME: Prep: 15 min. + chilling YIELD:20 servings Ingredients ❏ 1 package (8 ounces) cream cheese, softened ❏ 1/2 cup sour cream ❏ 1/4 cup picante sauce ❏ 2 tablespoons taco seasoning ❏ Dash garlic powder ❏ 1 can (4-1/2 ounces) chopped ripe olives, drained ❏ 1 can (4 ounces) chopped green chilies ❏ 1 cup (4 ounces) finely shredded cheddar cheese ❏ 1/2 cup thinly sliced green onions ❏ 8 flour tortillas (10 inches) ❏ Salsa DIRECTIONS In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen. 1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.
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N7198 US HWY 45 • Wittenberg, WI 54499 • 866.910.0150
Learn
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new Fall recipes, meal ideas, & creative cooking tips
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a gift bag with valuable coupons & creative cooking tips & Taste of Home magazines
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TA S TEO FH O M E .CO M / CO O K I N G SC H OO L
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Taste of Home Cooking School
October 22, 2015 Vender booths open at 4:30 show starts at 6:30
Magazine presents This is an assigned seating event. • Order tickets online, in person or by phone!
THURSDAY, OCTOBER 22 At the Grand Theater Ticket Office at http://www.grandtheater.org/tickets
Grand Theater, 4014 Stdowntown in downtownWausau Wausau
Show starts atMon 6:30 -pm the pm booth areas open at 4:30 Fri |9 Doors am - to 5:30 and Sat 9 am - 12pm pm
715-842-0988 or 888-239-0421
Presented by Presented by
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Presented by
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TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling YIELD:72 servings Ingredients ❏ 1-1/4 cups butter, softened ❏ 2/3 cup sugar ❏ 2 cups finely chopped almonds ❏ 1-1/2 teaspoons vanilla extract ❏ 2 cups all-purpose flour ❏ 1/2 cup baking cocoa ❏ 1/8 teaspoon salt ❏ 1-1/4 cups semisweet chocolate chips, melted ❏ 1 to 2 tablespoons confectioners’ sugar ❏ Flaked coconut, optional DIRECTIONS In a large bowl, cream butter and sugar until light and fluffy. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape. Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs. Form each into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped sides of cookies with waxed paper; dust undipped sides with confectioners’ sugar. Store between pieces of waxed paper in airtight containers. Yield: 6 dozen.
Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
Presented by Central WI YOU magazines
TASTE OF HOME COOKING SHOW
Cherry-Glazed Chicken with Toasted Pecans
Slow-Cooked Apple Cranberry Cider
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours YIELD:11 servings
Ingredients ❏ 4 boneless skinless chicken breast halves (4 ounces each) ❏ 3/4 cup cherry preserves ❏ 1 teaspoon onion powder ❏ 2 ounces fontina cheese, thinly sliced ❏ 2 tablespoons chopped pecans, toasted
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 Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°. Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans. Yield: 4 servings. 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 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.
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TASTE OF HOME COOKING SHOW
Wednesday, October 14, 2015
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Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
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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 worldDIRECTIONS wide. Regal Ware’s core In a resealable plastic bag, combine the values of integrity, dedicabrown sugar, soy sauce, garlic and pepper; tion, performance and pride then add the pork chops. Seal and refrigerate define the company. Its in8 hours or overnight. In the American Kitchnovative engineering and en® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, legacy of quality manufaccombine the maple syrup, brown sugar and turing dates back to 1911. butter. Add the sweet potatoes, toss to coat. Regal Ware is committed Pour sweet potato mixture over pork chops. to bringing people back to Bake uncovered at 350⁰ for 40-45 minutes or the table, and is doing so until sweet potatoes are tender. Yield: 4 servthrough consumer initiaings. tives and product offerings that make cooking easier and more enjoyable. Regal Ware products include stainless steel and cast alu-
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
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Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
TASTE OF HOME COOKING SHOW
Jones Dairy Farm Celebrates Six Generations of Jones Sausage on America’s Breakfast Table FORT ATKINSON, Wis. -- 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 Serves 6
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
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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.
Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
TASTE OF HOME COOKING SHOW
Holiday Salsa
Smoked Turkey and Apple Salad
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings Ingredients ❏ 1 package (12 ounces) fresh or frozen cranberries ❏ 1 cup sugar ❏ 6 green onions, chopped ❏ 1/2 cup fresh cilantro leaves, chopped ❏ 1 jalapeno pepper, seeded and finely chopped ❏ 1 package (8 ounces) cream cheese, softened ❏ Assorted crackers or tortilla chips
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings Ingredients DRESSING: ❏ 5 tablespoons olive oil ❏ 2 tablespoons cider vinegar ❏ 1 tablespoon Dijon mustard ❏ 1 teaspoon lemon-pepper seasoning ❏ 1/2 teaspoon salt, optional
DIRECTIONS Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped. Transfer to a small bowl. Stir in the onions, cilantro and pepper. Cover and refrigerate for several hours or overnight. To serve, place cream cheese on a serving plate. Drain salsa and spoon over cream cheese. Serve with crackers or chips. Yield: 12 servings.
SALAD: ❏ 6 to 8 cups torn watercress or romaine ❏ 1 medium carrot, julienned ❏ 10 cherry tomatoes, halved ❏ 8 ounces smoked turkey, julienned ❏ 4 medium apples, sliced ❏ 1/3 cup chopped walnuts, toasted
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
DIRECTIONS Whisk together dressing ingredients; set aside. Just before serving, arrange salad greens on a platter or individual plates. Top with carrot, tomatoes, turkey and apples. Drizzle dressing over salad; toss to coat. Sprinkle with walnuts. Yield: 4 servings.
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703 N 3rd Ave Wausau, WI 54401 715-675-2341 TASTE OF HOME COOKING SHOW
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Marshfield News-Herald • Stevens Point Journal • Wisconsin Rapids Tribune • Wausau Daily Herald
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13
Discover the Versatility of Honey It’s hard to imagine anything more pure and natural than
the market today. Honey not only holds its own as an ingredi-
one-ingredient honey. Produced by bees from the nectar of
ent, but it also provides balance to dishes – complementing and
plants and flowers, honey essentially flows from the hive to the
enhancing a variety of recipes. Honey pairs nicely with citrus,
table. With more than 300 different honey varietals found in the
berries and yogurt, as well as with fermented or pickled prod-
United States, it is no wonder Firmenich named honey the 2015
ucts, because it decreases sourness in certain foods. Honey also
Flavor of the Year.
balances bitter flavors, making it a clear favorite for coffee and
The journey of honey begins with humble honey bee.
tea. Additionally, honey modifies salty perception and works
Whether buzzing in their hives or foraging for nectar in wide
well with cured products, like ham and bacon.
open fields, honey bees are a critical component of today’s agri-
Honey can easily be substituted for a granulated sweetener
cultural market by performing the vital function of pollination.
in your favorite dishes, and because it’s slightly sweeter than
In fact, about one-third of the U.S. diet -- including almonds,
sugar, you can achieve the same level of sweetness with less
apples, avocados, blueberries and more -- is derived from insect-
volume. For sauces, marinades and salad dressings, substitute
pollinated plants and honey bees are responsible for about 80
honey for up to half the granulated sweetener called for in the
percent of that process.
recipe. The same is true when baking, and in addition, for each
For centuries, honey has been a breakfast staple, but it is
cup of honey used, reduce any added liquid by one-fourth cup,
now being revered as one of the most versatile ingredients on
add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahren-
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
heit. This holiday season, wow your guest with a tasty spin on
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 medium-high 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. 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.
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.
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