Taste of Home Cooking School by Midland Daily News

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We would like you to meet:

Dana Elliot who will be conducting

the Cooking School in Midland

• Works as a Culinary Specialist for the Taste of Home Cooking School, Greendale, WI. • Graduated from The Art Institute of Fort Lauderdale in Fort Lauderdale, Florida with a Bachelor of Science in Culinary Management, recipient of the Outstanding Culinary Achievement Award. • Previously instructed post-secondary students on front of the house service in Fort Lauderdale, Florida. • Served as an intern to her mentor, a Master Chef. • Enjoys sharing recipes with friends and family, collecting kitchen antiques, gardening and spending time with her Chihuahua, Minnie.

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Chicken Soup for the Soul Presents New Comfort Food Line

Today, after 20 years of sharing happiness, inspiration and wellness through its books, Chicken Soup for the Soul has evolved its relationship with readers and other fans beyond the bookstore and into the grocery store with a new line of comfort foods. Made with the highest quality ingredients and no artificial flavors, the new line consists of soups, pasta sauces, broths, gravies, soup toppers and Meal Builders™ and more, all designed to create quick, delicious meals in minutes. Inspired by real people and their stories about food and feelings, each product label includes a preview of a bestselling Chicken Soup for the Soul story that was handpicked for that particular food, and a code to read the rest of the story online. Try and share this delicious recipe for Roasted Garlic Mashed Potatoes that’s sure to be a mouthwatering side dish with any meal. Just combine Chicken Soup for the Soul Chicken Broth with hearty potatoes, garlic, olive oil, butter and cream and is then whisk it to perfection.

Roasted Garlic Mashed Potatoes

Ingredients 32 oz. Chicken Soup for the Soul Chicken Broth 5 cloves garlic, peeled 1 tbsp. olive oil 1½ lbs. russet potatoes 4 tbsp. unsalted butter ½ cup heavy or sour cream Directions Preheat oven to 350 degrees. Wrap garlic cloves and olive oil in aluminum foil forming a pouch and bake for 25-30 minutes or until golden brown and soft. Cut potatoes into even-size pieces (about 1-2”), peeled or unpeeled (your preference). In a 3-qt sauce pot, cover potatoes with Chicken Soup for the Soul Chicken Broth and simmer for about 25 minutes until very tender. Drain chicken broth into a bowl and reserve. Add garlic, olive oil, butter and cream (sour cream gives a nice tang) to potatoes and mash. Add back Chicken Soup for the Soul Chicken Broth as needed for preferred consistency. Prep time: 15 minutes Serves: 6-8 Cook time: 25 minutes Ready in: 40 minutes Website: www.chickensoup.com Twitter: @chickensoupsoul www.facebook.com/chickensoupforthesoul

Portion of mashed potatoes with roasted garlic cloves, black pepper and fresh chopped parsley in a bowl with a spoon.

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2026 N. Saginaw Rd., Midland 989-835-4851

For your sponsorship of the

Recipe/Grocery List & Great Door Prizes!

Johnsonville Sausage & Taste Of Home Bring Italian Recipes To Cooking Schools When Johnsonville Sausage joins the Taste of Home Cooking Schools its 30-state spring tour between March and June, attendees will be reacquainted with an old, but special Italian dish. Taste of Home cooking school attendees will learn some creative uses for Italian ground sausage in a main entree or appetizer. The goal is to expose the Taste of Home cooking school attendees to some convenient, flavorful and simple recipes they can take back with them for a weeknight dinner or special occasion. One popular recipe that reviewers rate as a five-star dish is Johnsonville’s Chiliville Chili, which takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage, which gives the chili an extra flavor boost. Johnsonville Italian ground sausage is available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own. Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian ground sausage brings the level of quality that confident cooks are looking for when creating their families’ “keeper” recipes.

While other meats require sauces and spices to ﬂavor a dish, Italian sausage delivers the ﬂavor all on its own.

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Spring Cooking School Tour Travels to 30 States Starting in March

Visit The EXHIBITOR BOOTHS

3-6 pm

Chiliville Chili

http://www.johnsonville.com/recipe/chiliville-chili.html Ingredients: • 1 pound JOHNSONVILLE® Italian Ground Mild, Sweet or Hot Italian Sausage • 1 pound ground beef • 1 medium onion, chopped • 3 celery ribs, chopped • 3 garlic cloves, minced • 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions • 2 cans (16 ounces each) kidney beans, rinsed and drained • 1 can (14.5 ounces) beef broth • 1 can (6 ounces) tomato paste • 2 tablespoons brown sugar • 2 tablespoons chili powder • 1 tablespoon Worcestershire sauce • 2 teaspoons ground cumin • 1/2 teaspoon crushed red pepper flakes • Cheddar cheese, shredded (optional) Preparation: • In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. • Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. • Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. • Reduce heat; cover and simmer for 20 minutes. • Sprinkle with cheese if you like and serve immediately. Cook Time: 30 minutes Makes: 10-12 servings

Wednesday, May 20, 2014 in the Brick Lobby of Midland Center for the Arts. Open to the Public. Tickets still available to attend the cooking school show at 6:30pm

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Eggland’s Best Eggs: Better Taste. Better Nutrition. Better Eggs. Now, Better Freshness America’s No. 1 Branded Egg Helps At-Home Chefs Add More Nutrition and Freshness To Their Favorite Dishes

Not all eggs are created equal, and to showcase why Eggland’s Best eggs are the leader in egg nutrition and freshness, Eggland’s Best is excited to once again, be teaming up with the Taste of Home Cooking Schools this spring. To ensure all Eggland’s Best eggs provide better nutrition compared to ordinary eggs, each egg is produced by hens fed a proprietary all-natural, allvegetarian diet of healthy grains and oils. Compared to ordinary eggs, Eggland’s Best eggs contain 10 times more vitamin E, four times more Vitamin D, more than double the omega-3, and contain 25% less saturated fat. In addition to superior nutrition, Eggland’s Best eggs are the best in freshness. A recent independent study published in The Journal of Applied Poultry Research revealed that Eggland’s Best eggs are fresher than ordinary eggs, and stay fresher longer than ordinary eggs. After analyzing both generic and

Eggland’s Best eggs, the study found that Eggland’s Best eggs had a greater value in egg white height, egg protein quality, and yolk color versus ordinary eggs. The study attributed these findings to the enhanced production process Eggland’s Best enforces, and the high-quality hen feed.

Eggland’s Best eggs are available in regular, organic, and cage free, in a variety of sizes from medium to jumbo. Ready to get fresh in the kitchen? Our Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great make-ahead dish for breakfast or brunch!

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Love Your Outdoor Kitchen!

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Serving You Since 1965

Visit Our Photo Galleries at rederlandscaping.com (989) 835-8260

JENNIFER MONTELLO-PIERCE Independent Jewelry Consultant

ph: 989-249-5430 c: 989-245-0111 jennifer5pierce@aol.com www.ﬁfthavenuecollection.com/jpierce

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Vegetarian Egg Strata Recipe

Total Prep Time: 25 min. + chilling Bake: 45 min. + standing Total Servings: 12 servings

Ingredients: • 1 medium zucchini, finely chopped • 1 medium sweet red pepper, finely chopped • 1 cup sliced baby Portobello mushrooms • 1 medium red onion, finely chopped • 2 teaspoons olive oil • 3 garlic cloves, minced • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 loaf (1 pound) day-old French bread, cubed • 2 packages (5.3 ounces each) fresh goat cheese, crumbled • 1-3/4 cups grated Parmesan cheese • 6 Eggland’s Best large eggs, lightly beaten • 2 cups fat-free milk • 1/4 teaspoon ground nutmeg Directions • In a large skillet, sauté the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; sauté 1 minute longer. • In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers. • In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. 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.

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Vegetarian Egg Strata

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Ready to get fresh in the kitchen? Our Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great make-ahead dish for breakfast or brunch!

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Mushrooms make it easy to eat delicious healthy meals When it comes to eating well, more and more people are looking for healthy options that taste great. Look no further than mushrooms! Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients1, making them the go-to ingredient for delicious family meals. No other food can be used in so many ways, while bringing flavor and nutrition to the plate. Mushrooms deliver a savory, earthy taste because of their umami. They’re naturally low in calories, fat-free and cholesterolfree and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium. It’s never been easier to use mushrooms to transform meals already in the weekly rotation. Simply chop mushrooms to match the texture of ground meat and use in place of some of the meat in classic recipes. No extra pans. No complicated techniques. Just great tasting food with a healthy twist. By combining chopped mushrooms with ground meat, this mighty blend can seamlessly: • Enhance taste. The umami in mushrooms and beef creates a mouth-watering, flavor-multiplying effect. • Trim calories and fat. Research suggests

Beautiful selection to choose from.

substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full.2 • Extend portion sizes. Mushrooms help bulk up volume without sacrificing your bottom line. • Add vegetables to the plate. Adding mushrooms to the meat brings an extra serving of vegetables to recipes. Available year-round, versatile mushrooms

Geraniums 2 gallon tubs $15.99 ea. or $2/$30.00 ea.

We believe cooking at home should be fun and we offer specialty kitchen products and a full line of nutrition services to help you live healthy and eat happy!

Rose Bushes 2 Gallon pot $12.99 ea. 5 or more $10.99 ea.

can be used in dishes throughout the seasons – use them to add extra vegetables to hearty, comforting classics like meatloaf in the winter; lighten up tacos for fresh, light meals in the spring; and bring satisfying flavors to grilled favorites like burgers in the summer. Remember, where there’s meat, add mushrooms! Try it tonight with Sloppy Joes (full recipe below) to create an easy, delicious and healthy meal. Then transform more recipes

About The Mushroom Council: The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroominfo.com.

Join the Plate Boutique in downtown Mount Pleasant in welcoming the Taste of Home Cooking School to mid-Michigan!

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We’ll help you get growing!

with mushrooms to get ready for the ‘Swap It or Top It’ Recipe Contest for the chance to win prizes. Follow the Mushroom Council on Facebook (facebook.com/MushroomChannel) to stay tuned for more details. Follow the Mushroom Channel on Twitter (@MushroomChannel), Facebook (facebook. com/MushroomChannel) and Pinterest (pinterest.com/freshmushrooms). Visit www. mushroominfo.com for the latest blogs and recipes.

Visiti our booth to check out some of our favorite spring inspired recipes and veggie friendly gadgets!

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9 Sunday, May 11, 2014 | Page 9

Mushroom Beef Sloppy Joes Yield: 4 servings Cook time: 30 minutes Serving Size: 1 Sloppy Joe sandwich Ingredients 8 ounces white button mushrooms 8 ounces crimini mushrooms ¼ pound 90% lean ground beef 1½ tablespoon canola oil ½ cup chopped onion 1 garlic clove, minced 1-8 ounce can no-salt-added tomato sauce 1 tablespoon chili powder 1 tablespoon brown sugar 1 teaspoon cider vinegar ½ teaspoon ground black pepper 4 whole wheat buns

Mushroom Beef Sloppy Joes

Providing women with the correct fit since 1948 “They measure...we fit”

Directions Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Spoon mixture onto whole wheat buns and serve.

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214 W. Wackerly Suite 100, Midland

10 Page 10 | Sunday, May 11, 2014

Cooks Clamor For Fresh Herbs Dorot delivers on growing demand It’s no secret - the culinary world is clawing at foods rich in fresh herbs… from Jean Georges Vongerichten’s Black Bass with chiles, herbs red bliss potatoes and spinach, which was just voted one of the best dishes by The New York Times, to New York magazine’s account of the “brash aggressive flavors” of garlic and chiles that turn cauliflower and Brussels sprouts into a ‘can’t miss’ dish - fresh herbs are a recurring theme that cannot be ignored. Foodies agree that a starring role of fresh herbs in fine cuisine is one of the hottest trends in the culinary world today. Chefs delight in using herbs to

pack a flavorful punch, and restaurants are hiring foragers to scour the parks and forests to bring back nature’s bounty. Up until now, home cooks have had to buy large quantities of herbs from farmer’s markets or grocery stores. All that has changed. Dorot, an international purveyor of fine herbs and seasonings, has arrived on American soil to give consumers the benefi ts of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce. Despite their popularity and coveted flavor profiles, fresh herbs are frequently used in small quantities and often go to waste. Sensing this quandary, Dorot has introduced a line of fresh herbs and spices that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Gourmets on the go will appreciate the time-saving convenience of preportioned herbs. There’s no need to chop, grate or even

defrost: just add a cube to whatever’s cooking. “The only thing more painful than

seeing a beautifully prepared meal go to waste, is seeing the ingredients get spoiled before they’ve even had a chance to be prepared,” said Dorot’s CEO & VP of International Marketing, Tal Tal-Or. “Consumers can tell when a piece of fish or meat is truly fresh. Herbs and seasonings are no different.” Dorot’s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times. Furthermore, Dorot is all natural (no preservatives, trans fats, food coloring, or cholesterol) and gluten-free. Dorot is available in numerous fl avors, including Crushed Garlic, Crushed Ginger, Chopped Basil, Cilantro, Parsley, Chili and Dill. Dorot Fresh Herbs and Spices can be found in many grocery stores with a suggested retail price of approximately $1.99 - $2.99. More information is available at www. mydorot.com.

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11 Sunday, May 11, 2014 | Page 11

Irresistible Flavored Cheese Popsicles Ingredients for about 16 units: 1/2 cup goat cheese 1/2 cup shredded mozzarella cheese 1 cup soft cream cheese Mix all the cheese kinds and put in a bowl, divide into 4 portions. Garlic & Dill Cheese Balls, add: 1 Dorot Crushed Garlic cubes 4 Dorot Chopped Dill cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate. For Chili Cheese Balls, add: 3 Dorot Chopped Chili cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate. For Basil & Dried Tomatoes Cheese Balls, add 1 tablespoon of chopped dried tomatoes 4 Chopped Basil cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate. For Garlic Cheese Balls coated with crushed pistachios, 3 Dorot Crushed Garlic cubes 3 tsp of crushed pistachios Mix garlic cubes with 1/4 of the cheese roll 4 balls; roll the balls in crushed pistachios and refrigerate.

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Selection of cheese balls on a golden plate.

Dorot’s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times.

12 Page 12 | Sunday, May 11, 2014

Physicians Mutual Brings Simplicity to the Dinner Table Physicians Mutual announced today it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the spring. Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table. For Physicians Mutual customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where families make their best memories. “We’re thrilled to have Physicians Mutual partner with us and share recipes from their Physicians Mutual family cookbook,” said Erin Puariea, General Manager of Taste of Home Cooking School. “It’s great to see their love for cooking and the importance of spending time around the kitchen table with family.” Physicians Mutual has a 97% customer satisfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you – your family. This simple dish is sure to bring everyone to the table for good food and conversation. About Physicians Mutual Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In in 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have nearly $3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings. Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www.PhysiciansMutual.com. *Physicians Mutual Customer Satisfaction Survey, 2010, conducted by Wiese Research Associates

Popcorn Cake

— Linda S. Conroe, TX Customer of Physicians Mutual

1 16 oz bag miniature marshmallows ½ cup butter 10-12 cups popped, unbuttered popcorn 1 cup roasted salted peanuts 2 cups plain M&M’s 1. In a microwave-safe bowl, combine the marshmallows and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour marshmallow mixture over popcorn and mix well. 2. Stir in peanuts and M&M’s. Press into a well-greased Bundt cake pan. Cool until firm. Remove from pan, cut with serrated knife.