Sunday, October 24, 2010 An Advertising Supplement for the
Everyone Gets a Gift Bag! Thursday, October 28th • Gwinnett Center Doors open at 4 p.m. for the Vendor Show. Cooking Show starts at 7 p.m.
Culinary Specialist Michelle Roberts Blends Passion with Skill to Whip Up Mouth-Watering Fall Favorites Meet Taste of Home culinary specialist, Michelle “Red” Roberts. Michelle conducts cooking schools throughout Louisiana, Mississippi, Alabama, Georgia, Tennessee, Florida and the Carolinas. Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you! When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a career in food. And as an accomplished singer she can combine her two “loves:” being on stage and cooking. The passion continued from there, Michelle earned an Associate of Applied Science degree from Copiah-Lincoln Community College in Wesson, Mississippi and a
Bachelor of Science degree in Culinary Arts from Mississippi University for Women in Columbus, Mississippi. When asked what her favorite part of the cooking school experience is, Michelle replied, “I love being on stage entertaining and informing everyone about my love of cooking!” Michelle resides in Calera,
Alabama, with her two cats; Simon and Madeline. Some of her favorite activities include spending time at home when I can and watching good movies. Michelle is looking forward to coming to Gwinnett. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says “Red”.
Page 2 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 3
Campbell’s Kitchen Teams Up with Taste of Home Cooking School to Bring Excitement Back to the Chicken Dinner Fresh chicken is an ingredient that comes up time and time again on grocery lists, sometimes every week! And for a good reason: not only is it affordable and versatile, it’s the most commonly prepared protein for main dinner dishes, according to a recent study* conducted for Campbell’s Kitchen. However, it can often be a challenge for home cooks to liven up their chicken repertoire, and it’s easy to fall back on familiar,standby recipes. To solve this ongoing dilemma, the experts in Campbell’s Kitchen developed exciting ways to prepare contemporary
chicken dinners at home using ingredients that are likely already in the pantry or refrigerator. Not only do these meals taste great, they are at an affordable price that will fit the family budget. The cuisine of Morocco offers deep and spice-infused flavors, and a recipe like Moroccan Chicken Stew offers a unique way to change up the weeknight meal routine. This fragrant, mouthwatering entrée features chicken simmered in a sweet and savory sauce of ground cinnamon, curry, garlic, golden raisins, chickpeas and Campbell’s Condensed Tomato soup. Slivered
almonds are added at the end to round out the dish. “By keeping Campbell’s condensed soups on hand in the pantry, it’s easy to create flavorful sauces for a variety of dishes,” said Jane Freiman, Group Manager, Campbell’s Kitchen. “And with more than two-dozen soup varieties that you can use in recipes, we can show families how it’s simple to prepare a different great-tasting meal at home every day of the week. Many of our recipes are triple-tested to help ensure a successful dish each time.” For more delicious,budgetfriendly meal ideas and cookContinued on Page 4
Page 4 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
ing tips, visit www.Campbell- and drained sKitchen.com. 1/3 cup slivered almonds, toasted Moroccan Chicken Stew Prep: 10 minutes Directions Cook: 40 minutes 1. Heat the oil in a 5-quart Makes: 4 servings saucepot over medium high Cost per recipe: $13.38 heat. Add the chicken in batches and cook until well browned Ingredients on both sides. Remove the 2 tablespoons olive oil chicken from the saucepot. 8 skinless, bone-in chicken 2. Reduce the heat to medium. thighs (about 2 pounds) Add the onions, pepper and 2 medium red onions, sliced garlic and cook for 5 minutes (about 2 cups) or until they’re tender-crisp. 1 large green pepper,cut into 1- Add the cinnamon and curry inch pieces (about 1 1/2 cups) and cook and stir for 1 minute. 2 cloves garlic, finely chopped Stir in the soup and heat to a 1 teaspoon ground cinnamon boil. Return the chicken to the 1 tablespoon curry powder saucepot. Reduce the heat to 1 can (10 3/4 ounces) Campbell’s® low. Cover and cook for 15 Condensed Tomato Soup minutes. 1/3 cup golden raisins 3. Stir the raisins and chick1 can (about 15 ounces) chick- peas in the saucepot. Cook for peas (garbanzo beans), rinsed 10 minutes or until the chicken
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is cooked through. Stir in the almonds. About CampbellsKitchen.com CampbellsKitchen.com represents the new on-line presence of the experts in Campbell’s Kitchen. For more than 65 years,a dedicated team of chefs, home economists and recipe developers have used their culinary, research and development skills to provide a range of recipe ideas for American families. Today, CampbellsKitchen.com is a comprehensive resource for people looking for inspiring recipes, affordable meals, cooking tips and information. *Study included two-week, in-home usage test on consumers’ reported use of end dishes and ingredients, from National Eating Trends (NET), NPD Group.
Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 5
Food Media starts to make the switch from “broth” to “stock” We have heard the question asked over and over “What is the difference between stock and broth?” but NOW we are starting to see a true switch in the media, food media especially, within recipes and nutrition. What is the difference between stock and broth? The US Department of Agriculture, the agency charged with defining these terms, views the two interchangeably, so to them, there is no difference. Of course that leads to the next question, if there is no difference, then why do we need two words to describe the same thing? The answer is that for most of the 20th century, chefs, food
editors and cookbook authors viewed stock as a homemade ingredient made from cooking bones, meat, vegetables and herbs then strained and stored for later use, while broth was viewed as a commercial product made from leftover liquids to which salt and enhancers like MSG were added before canning. In other words, stock was richer and better,but broth was easier and faster. That changed in 1996, when Kitchen Basics launched the first commercially available product called stock, made with the goal of replicating the quality of a homemade stock but with the ready-to-use convenience of a commercial broth. Instead of putting it in a
can, they picked the novel and environmentally superior Tetra Pak carton. The inspiration for this new line was provided from the childhood memories of our founder, Paul Hamerly, eating soups and other dishes made from his Belgian Grandmother, Denise Loriaux. (Lor—ee-o means oriole in French). Mrs. Loriaux made her stock by slowly simmering meat and meat bones, vegetables and herbs for hours. Once cooled in the fridge, she removed the fat from the top, digging down to scoop up the rich gelatin underneath as a key ingredient to her soups and sauces. Over the past 15 years, many other stocks have been
introduced. While there is no guarantee of quality, most are better than the broths on the market. As a group, they tend to be richer and with less sodium. Many of your favorite Food editors are writing about stock and now understand that a commercial product can be high quality. On television cooking shows, in cooking competitions and in magazines, we now see recipes and nutrition guidelines that call for stock, not broth. We know that it’s hard to make healthy food choices with confidence. Kitchen Basics® embraces the very basic fundamentals of homemade stock and brings you Ready to Use Cooking Stock without added
Page 6 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
or produced MSG, additives or excess salts in 11 flavors and 3 convenient sizes. Better yet, Kitchen Basics best selling chicken, beef and vegetable stocks—both Original and Unsalted--Now are Heart Healthy - verified to meet the American Heart Association’s certification criteria to be low in saturated fat and cholesterol for healthy people over age 2. Just look for the heartcheck mark on Kitchen Basics® Chicken, Beef and Vegetable varieties in stores nationwide. Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true
to your culinary basics... Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning. Try this fantastic recipe for Sante Fe Two Bean Soup and see how using wonderful ingredients can add flavor without having to pile on the salt! Sante Fe Two Bean Soup Submitted By: Chef Edward Marlier Ingredients: 1 (14.5 oz.) can low-sodium cannellini beans 1 (14.5 oz.) can low-sodium garbanzo beans (chick peas) 4 cups Kitchen Basics Unsalted Vegetable Stock Continued on Page 7
2 garlic cloves, minced 3 Tbsp. balsamic vinegar 1 medium carrot, chopped 2 jalapeno peppers, seeded & chopped (to reduce spicy taste you may substitute 1/2 red pepper, chopped) 6 scallions, chopped Juice of 1/2 lime 1/8 cup olive oil 1/8 cup fresh cilantro, chopped Directions Drain and rinse beans. In a stock pot combine beans, stock, carrot, and garlic in a sauce pan. Bring to boil, cover and simmer until soft, about 30-60 minutes.Add all remaining ingredients. Reheat gently and serve.
For a thicker soup: after beans, stock, carrot and garlic has simmered 3060 minutes transfer 1/2 the simmering mixture from the stock pot to a blender and purĂŠe (make sure you separate 1/2 equally). Stir the remaining ingredients and pureed mixture into the stock pot and gently heat through and serve. Serving Suggestion: garnish with sour cream. For more recipes visit www.kitchenbasics.net
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 7
Learn to Bake Bread and Give Back with King Arthur Flour For nearly two decades, King Arthur Flour has taken special pride in educating the next generation of bakers. Through our Life Skills Bread Baking Program, our baking educators travel the country every school year demonstrating how to bake bread, and the students in turn donate their loaves to people in need in their communities. We offer this free program to 4th-7th grade students, providing the flour, yeast, and the know-how to bake bread at home. In combining our bread-baking expertise with our passion for serving the community, we hope the students we reach will make both lifelong habits. Students see, feel, and consume
what they have learned. When else can students honestly reply when asked where their homework is – “I ate it?!” This recipe is based on the Life Skills Bread recipe we provide students. It bakes up delicious bread and allows budding chefs to get creative with braided loaves, cinnamon rolls, or even pizza. Basic Bread Makes 2 loaves (Alert!!! This recipe takes about 3 1/2 hours to make.) Ingredients 2 cups warm water (or 1 cup warm water + 1 cup warm milk) 1/4 cup sugar 1 packet Red Star Active Dry Yeast 2 cups King Arthur 100% Organic
White Whole Wheat Flour 1 tablespoon salt 4 tablespoons vegetable oil (or 1/2 stick soft butter) 4 cups King Arthur All-Purpose Flour, plus extra for kneading
Directions In a large bowl, combine warm water, sugar, yeast, and 2 cups King Arthur 100% White Whole Wheat Flour.Cover mixture with a clean towel and let
stand 10 minutes until bubbly. Stir in salt and vegetable oil (or butter, if using). Stir in King Arthur AllPurpose Flour, 1 cup at a time. When the dough holds together and all flour is mixed in,plop dough out onto a clean, floured surface. With a little flour on your hands, knead the dough. As you knead,sprinkle your hands or the work surface with just enough flour to prevent sticking. After 5 minutes, take a break and let the dough rest. Scrape out the mixing bowl, and grease the bottom and sides. Knead the dough for a few more minutes. It should feel springy and smooth. (When
FOOD ASSISTANT NEEDED FOR OUR GWINNETT COUNTY PUBLIC SCHOOL CAFETERIAS • • • • • •
We prepare and serve school lunches We offer paid training • Starting pay $9.45 per hour More with verified experience Most jobs are 4 to 5 hour fast-paced positions 4-Hour jobs qualify for benefits Be home with your children before and after school, weekends and summer Visit our website at: www.gwinnett.k12.ga.us GCPS is an Equal Opportunity Employer
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you lightly press into it with your fingertips, it will bounce right back.)Put dough into the bowl and turn the dough over once. Cover the bowl with plastic wrap and a clean towel, and let the dough rise in a warm place until double in size,about 1 1/2 hours. Gently deflate the dough, and turn it out onto a floured surface. Divide dough in half and shape into 2 loaves. Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes. Preheat oven to 375ºF. Carefully remove plastic wrap and slash the tops of the loaves with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown Continued on Page 9
and the loaf sounds hollow when tapped on the bottom. Cool the bread on a rack. Enjoy! Beautiful Braid After the first rise, use 1/2 Basic Bread recipe. Divide this into three equal pieces. Roll the dough into ropes of equal size. Braid the dough, tucking the ends under. Cover and let rise 30 minutes. Preheat oven to 375ºF. Bake braid for 30 minutes. Cool on a rack. Scrumptious Cinnamon Rolls After the first rise, use 1/2 Basic Bread recipe. Roll dough into a rectangle. Sprinkle with cinnamon sugar. Starting with the long edge,
roll up the dough. Pinch the long seam together. Pass a length of dental floss (yes, you read correctly) around the dough and pull both ends like you are tying a shoelace. Tip: Cut the log in half, cut halves in half, then cut those fourths in half. Place the rolls, cut side up, into a well-greased cake pan. Cover and let rise 30 minutes.Preheat oven to 350ºF. Bake rolls 30 minutes, until brown and puffy. Pizza After the first rise, use 1/2 Basic Bread recipe. You can make two round pizzas. Press the dough into a circle on an oiled pizza pan. If the dough “fights” you, let it rest for a few
minutes.Easy to remember tip: “5 in 5”: Bake for five minutes at 500ºF. Remove from oven and add your favorite pizza toppings and bake for 15 more minutes at 450ºF. Kneading Tip Fold-push-turn kneading is an easy to remember method. Place fingers under the far edge of the dough and fold the dough over on itself towards you. Gently press into the dough with the heels of your hands and push away. Pick up the dough and give it a 1/2 turn to the left. Repeat this motion for about 5 minutes, sprinkling your hands or the work space with just enough flour to prevent sticking.
Host a TOWNECRAFT cooking show in your home for you and three other couples. Get $250 worth of FREE COOKWARE!
Larry Miller • 706.318.3050 • tcraftofga@aol.com gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 9
Morton Salt Teams up with Fall Taste of Home Cooking Schools Products to be featured by culinary experts on Taste of Home tour The facts are in. Nearly 50 percent of consumers are opting to spend more time in their own kitchens rather than in fast food lines and restaurant dining rooms. Morton Salt has responded with a line of AllPurpose Sea Salts, aimed at guiding consumers to prepare meals and desserts with quality and ease. Now cooks around the country will have the opportunity to learn more about these products at the Fall 2010 Taste of Home Cooking School tour. Taste of Home culinary experts will be armed with Morton’s new line of sea salts as they tour the country, offering step-
by-step techniques and tips to flavorful dishes. “Morton is proud to be participating in the Fall 2010 Taste of Home Cooking Schools,” said Mark Roberts, CEO, Morton Salt. “We believe the attendees are looking for more innovation with recipes, especially around the holidays. We hope these home chefs enjoy learning about new ways to use sea salt.” Morton Salt is one of several national sponsors of the fall cooking classes. In addition to demonstrations, recipes ideas, and door prizes, attendees will receive a gift bag stocked with products and a Taste of Home cookbook
Morton’s featured All-Purpose Sea Salts measure like table salt, which makes them “recipe-ready” for cooking and baking. Harvested from the sparkling waters of the Pacific, Morton® All-Purpose Natural Sea Salt is additive free, while the Morton® Iodized All-Purpose Sea Salt supplies iodine,
an added nutrient. throughout the country than Visit mortonsalt.com for any other brand of salt. more product information and Salted Oatmeal recipe ideas. Chocolate Chip Cookies About Morton Salt, Servings: 24 a K+S Group Company Morton Salt, a Chicagobased company, established in 1848, is North America’s authority on salt and a leading producer of salt for grocery, water softening, ice control, agricultural, and industrial uses. Morton introduced the nation to the Morton Umbrella Girl and the now-famous slogan,“When It Rains It Pours”® in 1914.Since that time Morton Salt products have graced the shelves of more homes
Page 10 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
Ingredients: 1 Cup (2 sticks) Unsalted Butter, softened 1 Cup Packed light brown sugar Continued on Page 11
1/2 Cup White sugar 2 large Eggs 2 teaspoons Vanilla extract 1 1/4 Cup All Purpose flour 1/2 teaspoon Baking soda 1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top) Morton® All-Purpose Natural Sea Salt 3 Cups Instant Oats 1 Cup Semi sweet chocolate chips Directions: 1. Preheat oven to 325ºF. 2.Cream butter,brown sugar and white sugar in mixer on medium speed until smooth,about 3 minutes.Beat in one egg at a time until combined.Add vanilla. 3. In a separate mixing bowl, whisk flour, baking soda and 1/2 tsp of salt and then add to butter and egg mixture and mix until combined. 4.Fold in oats and chocolate chips into entire mix with a wooden spoon until combined. 5. Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last 1/2 tsp of salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12 -15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.
Salt through the Ages Courtesy Morton Salt The first written reference to salt is found in the Book of Job, recorded about 2,250 BC. There are 31 other references to salt in the Bible, the most familiar probably being the story of Lot ’s wife who was turned into a pillar of salt when she disobeyed the angels and looked back at the wicked city of Sodom. From ancient times to the present, the importance of salt to humans and animals has been recognized. Thousands of years ago, animals created paths to salt licks, and men followed seeking game and salt. Their trails became roads and beside the roads; settlements grew. These settlements became cities and nations. Ancient Britons carried their crude salt by pack train from Cheshire to Southern England where they often were forced to delay their journey until the high tides of the Thames River subsided. A village known as Westminster grew up there and Westminster became London. Salt has greatly influenced the political and economic history of the world. Every civilization has had its salt lore - fascinating supersti-
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tions and legends that have been handed down, sometimes reverently and sometimes with tongue-in-cheek. The purifying quality of salt has made it a part of the rituals in some religious ceremonies. “He is not worth his salt”, is a common expression. It originated in ancient Greece where salt was traded for slaves. Roman soldiers were paid “salt money”, salarium argentum, from which we take our English word,“salary”. The early Greeks worshipped salt no less than the sun, and had a saying that “no one should trust a man without first eating a peck of salt with him” (the moral being that by the time one had shared a peck of salt with another person, they would no longer be strangers). The widespread superstition that spilling salt brings bad luck is believed to have originated with the overturned salt cellar in front of Judas Iscariot at the Last Supper, an incident immortalized in Leonardo Da Vinci’s famous painting. According to an old Norwegian superstition,a person will shed as many tears as will be necessary to dissolve the salt spilled. An old English belief has it that every grain of salt
spilled represents future tears. The Germans believe that whoever spills salt arouses enmity, because it is thought to be the direct act of the devil, the peace disturber. The French throw a little spilled salt behind them in order to hit the devil in the eye, to temporarily prevent further mischief. In the United States, some people not only toss a pinch of spilled salt over the left shoulder, but crawl under the table and come out the opposite side. The United States has had its battles over salt. In 1777, Lord Howe made a successful attempt to capture General Washington's stock of salt. Many battles and treaties took place before Western salt licks were free to be used by settlers. During the War of 1812 with England, it became very difficult to obtain salt from abroad. Because of this, commercial production of salt began in Syracuse, New York. During the Civil War, Syracuse production freed the North of all salt problems, but by 1863, Southerners could not buy salt at any price. If the South had been able to protect its salt factories in Virginia and its salt deposits along the Louisiana gulf coast, the War between the States might have ended differently.
Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 11
WELCOME YOUR WEEKEND! Fall is All About Family, Friends and Fun – on the Home Front Whether it’s a game day party to cheer on the home team or Friday movie night with the kids, fall is filled with plenty of opportunities to make the most of great gatherings and magical moments. “It’s fun to get together with family and friends to enjoy life’s big events and little celebrations,” explained Katie Lee, entertaining expert and best-selling cookbook author. “Fall is the perfect time to focus on those we love while creating new traditions as well as lasting memories. Don’t worry, it doesn’t have to cost a fortune – it just requires a little advance planning and a room
full of your favorite people!” Lee dishes on the go-to tips she keeps top-of-mind when planning for fall festivities, and she shares a couple handy recipes that appeal to kids and adults. A Thousand Words. Keep the camera within reach and make a point to capture those candid moments. You’ll never regret having heartwarming shots of the Halloween costume party, fall raking day or pumpkin carving fun! Snacks-a-Plenty. Weekends are made for great-tasting snacks. Of course you can buy crackers and pair with cheese, or open a bag of tor-
tilla chips and a jar of salsa. But,think outside the box – and bag – and consider an easy homemade party mix. One that Lee remembers making as a child is Chex® Muddy Buddies® – an irresistible snack mix that is as fun to make as it is to eat. Visit www.ChexPartyMix.com for a menu of mouthwatering recipe ideas. Round Up The Troops. Why fly solo if you don’t have to! Enlist your family’s help with pre-party tasks. Divide and conquer by having someone clear and set the table, arrange the chairs and stock the coolers. Kids are good at stirring, mixing and measur-
ing those no-fail recipes with a grown-up’s assist. Lee recommends a tasty finger-food favorite – Buffalo Style Chicken Nuggets with a flavorful dipping sauce. The recipe, along with other delicious familyfriendly options, can be found at www.Chex.com/Recipes. Chex® Muddy Buddies® Prep Time: 15 minutes Prep Tip: Have the kids roll up their sleeves and help stir up a yummy homemade snack mix for movie night or game day. Ingredients: 9 cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination) 1 cup semisweet chocolate
chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar Preparation Directions: 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal
bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Taste of Home Vendors Beijo Bags BELK BJ's Wholesale Dixie Homecrafters Genghis Grill Garden Plaza/The Bridge Georgia Kitchens Holtkamp Heating & Air
Joanie Parker Hair Studio Mahatma Rice/Rivinia Silver Box Tastefully Simple Townecraft Cookware Whole Foods Market Willow House
Darrell Huckaby ... Show Emcee Huckaby is a teacher at Heritage High School and his syndicated newspaper columns appear in a number of papers across the state, including the Gwinnett Daily Post. Born and raised in the North Georgia mill village of Porterdale, Darrell Huckaby now lives in Conyers with his wife, Lisa, and their three children, Jamie, Jackson, and Jenna. He teaches AP US History and Current issues at Heritage High School and his syndicated newspaper columns appear in a number of papers across the state and his What the Huck? Commentary can be heard on the Moby in the Morning radio show every Wednesday morning at 7:35. A proud graduate of the University of Georgia, Huck is the author of six books and travels extensively across the South, speaking to church and civic organizations as well as corporate functions. His down home humor and unique reflections on life in the South “the way it was, the way it used to be, and the way it ought to be” make him a favorite with his readers and on the banquet circuit.
Presented by:
Really Really BIG 7th Annual Halloween Party Sunday, October 31 • 2:00 p.m. - 5:00 p.m. Join Radio Disney at the main stage for our version of a costume parade free to all kids. Kidgits Club Members can enjoy the interactive area including a bouncy house, face painter, and more. Mall-wide Trick-or-Treating from 3:00 p.m. - 5:00 p.m. only at participating stores. Pick up a flyer at Simon Guest Services for participating stores. Halloween Photos starting at $10. Not a Simon Kidgits Club Member? Join today for a $5 annual membership.
I-85 at Exit 104 • Pleasant Hill Rd. • Duluth, GA Shopping Line® 770-476-5160.
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 13
Stop by our booth to enter a drawing for a complimentary haircut and deep conditioner.
1611 Satellite Blvd., Ste.13 Duluth, GA 30097 770-962-7009
www.joanieparkerhairstudio.com
Halloween Bash • Saturday, October 30th • Kidgits Halloween Bash 4-6pm • Radio Disney “Walk the Stage” Costume Parade 4-6pm • Mall Wide Trick-o-Treat 5-8pm No toy weapons, masks, hoods or hoodies covering the head and face are allowed.
Not a Simon Kidgits Club member? It’s only $5 to join! Visit mall management or simon.com/kidgits for more information.
Visit discovermills.com for more information or call
678.847.5252 Discover Mills • 1-85 at Sugarloaf Parkway
Page 14 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
Taste of Home Cookbooks, Aprons and Calendars will be available at the Show and at the Gwinnett Daily Post.
Limited number of tickets available
ORDER NOW! Visit gwinnettdailypost.com for tickets or call 770-963-9205 ext. 1209 $15 in Advance $12 Groups of 10 or more $20 at the Door PRESENTED NATIONALLY BY:
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 15
Add Wow to Holiday Parties with Easy, Impressive Holiday Pies Holidays and pies just seem to go together, and a sweet holiday pie is always on trend when families and friends gather to celebrate. For a casual lunch buffet or a more formal sit-down family dinner, an apple, pecan or pumpkin pie has become a signature ending to a holiday meal. In fact, apple and pecan are the two most popular pie flavors sought during the holiday season. While pies are holiday favorites, pie baking can be time consuming when you do everything from scratch. And who has time to spare, especially during the holidays? Pillsbury® Refrigerated Pie
Crusts are the perfect time saver, allowing busy hosts to create delicious and impressive pies that “wow” without sacrificing time spent with family or guests. Just unroll, fill with your favorite filling and bake, and you have a delectable pie ready in no time. And when it’s that easy, why stop at just one pie. If you are looking to add an extra touch to an already impressive pie for your family dinners and parties, try some simple tips to dress up the top crusts. • When making an apple pie, rather than using a plain top crust, try making a simple or traditional woven lattice top. • With pecan and pumpkin pies, use holiday pastry
cutters to make top crust decorations. Then place them in the center for a special look. • For added color, brush cutouts with egg white and sprinkle them with colored sugar. For a variety of holiday pie recipes and tricks to wow, visit www.pillsbury.com/pie, or follow Pillsbury on Facebook at www.facebook.com/lovethepie. To get started, here is a recipe for Golden Pecan Pie — a true holiday classic. Golden Pecan Pie Ingredients: Crust 1 box Pillsbury® refrigerated pie crusts, softened as directed on box Filling 1/3 cup packed brown sugar
1 1/2 teaspoons all-purpose flour 1 1/4 cups light corn syrup 1 1/4 teaspoons vanilla 3 eggs 1 1/2 cups pecan halves or broken pecans 2 tablespoons butter or margarine, melted Directions: Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for OneCrust Filled Pie. In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
America’s Favorite Rice Brand For recipes, cooking videos and tips, visit our web site at: www.mahatmarice.com
Page 16 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
CALL 770.963.9205 Ext. 1217 or 1209
To Get Your Tickets...
$15 In Advance • $20 At the Door • $15 Groups of 10 or More
STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW! Sample delicious Cabot cheese and fresh hot apple cider and browse through the Taste of Home’s 2010 cookbook & calendar and selections!
MEET MAXIMUS!
Taste of Home Cookbooks ONLY $27! 10
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 17
Holtkamp Heating & Air Issues the Gwinnett CAN Challenge During the planning of the recent Celebrate Service Music Festival, Suzanne and Matthew Holtkamp met hundreds of caring Gwinnett citizens. Since this festival was the coming together of dozens of Gwinnett County nonprofits, the Holtkamps asked about the most critical, current need in Gwinnett. The answer most frequently given was "food". This time of high unemployment has put added stresses on local food banks and they’re experiencing trying periods, where demand outweighs supply. The Holtkamps knew they needed to be part of the solution and wanted their company, Holtkamp Heating & Air to expand their reach. “It’s about more than just us donating food or money. It’s about neighbor helping neighbor and Gwinnett coming together,” says Matthew Holtkamp. The Gwinnett CAN Challenge was born. “Our community has truly blessed us. We’ve spent years serving customers and being involved at the local level. We knew this CAN Challenge could be really big when we started to get the word out,” Suzanne Holtkamp. The aim is two-fold: to increase donations to Gwinnett area food banks and to bring awareness to this local need, thus multiplying its effect. Food banks are often the recipients of holiday donations but are forgotten the rest of the year. Fighting hunger is not just a holiday thought.
Here is a list of critical needs: • Canned: meats (chicken, spam, ham, ravioli), soups, vegetables, fruits • Dry: pasta, rice, cereal • Paper: toilet paper, tissues, paper towels, diapers • Hygiene: soap, shampoo, toothbrushes, toothpaste, deodorant • Cleaning: detergent, laundry soap, cloths There are many ways to participate in the Gwinnett CAN Challenge: • Bring food items to the next Gwinnett CAN Challenge Location: Taste of Home Cooking School - Oct. 28, 2010 Gwinnett Center (other locations will be announced throughout the year to spread out donations) Receive one raffle ticket for each can donated. Prizes include a 42" screen TV,Aurora Theatre tickets and more. • Give food items to any Holtkamp Heating & Air tech when they visit your home. • Drop off items at the Holtkamp Heating & Air Office. Call 770-271-7511. • Email us to arrrange a pickup or drop off at sue@holtkamphvac.biz • Donate directly to The Holtkamp Family Foundation, which is tax-deductable. Each dollar buys app. 1 can of food. One of the most exciting parts of the Gwinnett CAN Challenge is the appeal to nonprofit groups. Simply collect 1000 cans or nonperishable items and your nonprofit group will be awarded a $250 grant from
The Celebrate Service Music Festival where the first 1612 cans were collected (app. 1500 lbs.) towards the 10 ton goal.
The Holtkamp Family Foundation. There is no time limit (turn in your food when you have reached your goal) and no limit on the number of times your group can be awarded the grant.Plus,the nonprofit group who collects the most food before Dec. 31, 2011 will be awarded an extra $1000. The Holtkamps have already seen other groups taking on the Challenge and this is truly the best kind of reward. “It is our prayer that the next 365 days will show the strength of our Gwinnett Community in combatting local hunger. Holtkamp Heating & Air has made a commitment to the Gwinnett CAN Challenge by setting a goal of 10 tons of food before Dec. 31, 2011. I know we can make it, one CAN at a time.” Visit www.HoltkampHVAC.com for additional information including a list of local food banks. Watch their blog for updates. Are you a local business willing to put out a collection bin? Please email us at sue@holtkamphvac.biz. Holtkamp Heating & Air is located in Buford and serves both residential and commercial customers. A Trane Comfort Specialist Dealer and recipient of the “Best of Gwinnett”, Holtkamp HVAC specializes in energy-efficient wholehouse solutions helping customers be comfortable while saving money. Matthew and Suzanne Holtkamp embark on a 365 day campaign to bring awareness to local food banks.
HELP FILL OUR LOCAL FOOD BANKS! Bring in your non-perishable food items to enter the raffle for a 42” LCD TV, Aurora Theatre tickets and other great prizes! ACCEPT THE GWINNETT CAN CHALLENGE!
Taste of Home Cooking School announces Cooks Who Care! The Taste of Home Cooking School and Holtkamp Heating & Air Conditioning, Inc. are proud to announce the Holtkamp Gwinnett Can Challenge as part of this year’s program. 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
Page 18 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com
compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and on-line at www.tasteofhome.com. Taste of Home Cooks Who Care has featured people 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 bakes 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,” adds culinary specialist Michelle Roberts, “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.
Gallo Women Dish on Their Favorite Dishes Change is always in the air color and holiday plans are set. For sonal family meals. Whether it’s a during the fall season – tempera- many families, fall is also the sea- quiet Sunday with the grandchiltures begin to drop, leaves turn son to change over to special sea- dren or an impromptu lunch with friends, those ordinary moments can become a memorable time for all. Gallo Family Vineyards is dedicated to preserving its own rich family heritage and inspiring others to do the same. “I’ve discovered over the years that you certainly don’t have to sacrifice quality for quantity,” said Ofelia Gallo. “A good soup is a great way to feed a full house without losing flavor.” Fall also offers a wealth of holiday meal opportunities and extended family occasions. With many root vegetables and squash hitting their peak of flavor, there’s no better time to try new recipes and bring new traditions
to your family table. And don’t forget the perfect wine pairing; a detail the Gallo family knows a thing or two about. “Chardonnay’s crisp citrus and ripe fruit flavors are a nice complement to fall produce such as butternut squash. Pairing fall’s savory soups with the right wine helps complete the experience,” said Stephanie Gallo. Try serving the Gallo Family Vineyards Chardonnay alongside another Gallo family favorite, their recipe for Butternut Squash Soup with Amoretti and Soft Cream. This flavorful pairing will insure that your meal is bursting with freshness of the season. The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine,
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they want to hear from you. For more recipes worthy of a pass down the family tree and to learn about their Best Taste Promise, visit www.gallofamily.com. Butternut Squash Soup with Amoretti and Soft Cream Pairs with Gallo Family Vineyards Chardonnay Ingredients: 1 medium butternut squash – seeded and peeled, diced into 1inch cubes 2 yellow onions – diced into 1-inch cubes 4 tablespoons olive oil 1 cup Gallo white wine 3 cups chicken stock 2 tablespoons butter Salt and pepper to taste 4 tablespoons whipping cream 2 amoretti cookies (or other amaretto-flavored biscuit) Directions: Peel,seed,and dice the squash and
onions into 1-inch cubes. Toss the squash with 2 tablespoons of olive oil and place on a roasting pan. Roast in a 400°F oven for about 20 minutes,or until the squash is tender. When the squash is tender, add the Gallo white wine to the roasting pan and let cool. Slice the onion and sauté with the remaining olive oil in a pot large enough to hold all of the ingredients. Add the squash and wine mixture to the sautéed onions in the pot, mix in the chicken stock and bring to a boil. Remove from the heat and in two batches purée in a food processor with the butter. Season with salt and pepper to taste. When ready to serve, reheat the soup and half whip the cream in a small bowl. Drizzle cream over the soup. Crumble the amoretti cookies and sprinkle over the top of the soup. Serve immediately. Yields 4-6 servings
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Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 19
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Page 20 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnettdailypost.com