Taste of Home 2016 by Mountain Times Publications

2016 Thank you for joining us for an exciting evening with Recipe Demonstrations • Local Vendors • Door Prizes

Taste of Hom

RECIPe!ES Insid

Meet the chef! Page 3

Index of Advertisers Savory Thymes .......................................5 Blackberry Creek Mattress ...................8 Marsh Propane .......................................9 Country Gourmet ...................................10 The Carpet House...................................10 Cheap Joe’s Art Stuff .............................10 Bouquet Florist .....................................12 Boone Rent-All ......................................12 Sears ......................................................13 Bella’s.....................................................15 Boone Healing Arts ................................15

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Goodnight Brothers ................................15 The Peddler Steakhouse .........................16 Doe Ridge Pottery ..................................17 New River Building Supply ...................17 Boone Podiatry .......................................19 Animal Emergency.................................19 LuLaRoe.................................................19 Chick-fil-A .............................................19 Appalachian Furniture ........................20 Dan’l Boone Inn .....................................22 Ingles .....................................................24

a portion of ticket sales going to

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2 TASTE OF HOME 2016

Meet your chef, Renee Morgan The High Country is bringing in a culinary expert for those looking to amp up cooking skills or wanting to learn a recipe that competes with grandma’s. Renee Morgan of the Taste of Home Cooking School has brought her culinary expertise, along with eight recipes, to Watauga High School for a live show on Saturday, Sept. 10. Of more than 200 events across the country this year, Boone is the first stop of the Taste of Home Cooking School’s fall season. This marks the beginning of Morgan’s third season, and she is loving every minute. “This has been a fantastic change in my life,” said Morgan, who has juggled several jobs during the past few years, including that of opera singer. “I’ve been a chef for six or seven years now, so I came to this career a little late in life.”

It was Morgan’s husband who was the key motivator behind her success. “I was already into cooking, but his encouragement meant the world to me,” said Morgan. “My husband said if I could get professional skills I’d be ‘scary good.’ So, I took the encouragement and went on to win several competitions, which paid for my degree.” In her limited years of cooking, Morgan has worked in restaurants, owned a catering company and is now with Taste of Home, just to name a few of her accomplishments. She earned her culinary degree in her hometown of Austin, Texas, at Le Cordon Bleu College of Culinary Arts.

Morgan said being a part of Taste of Home is the most incredible job anybody could ever have. “There are so many cool things about it,” said Morgan. “We have the most loyal and wonderful fanbase in the whole world. I’m able to learn from them, and they learn from me. It’s so cool to see different areas and meet new fans. We really have a fun time together, and I feel like I always leave every show with new friends.” The show was energetic and fast-paced, covering eight recipes in two hours. From appetizers to deserts, the program hits on every meal of the day. There are several prize giveaways, goodies from local sponsors and a vendor fair prior

to the main event. “It is two hours of total excitement,” said Morgan. “It’s basically a big two-hour party.” Morgan said one of her favorite aspects of the show is that multiple generations are always present. It is a spectacle to see generations of families who have passed down recipes to one another, she said. This year’s tour includes dates in California, Washington and Wyoming, just to name a few. It was Morgan’s first time in the High Country, and she was excited to see what it had to offer. “There is something about every area that makes it really special,” she said. “I’m excited about coming to Boone and I expect to see beautiful things

out that way in the Appalachian Mountains.” Morgan encouraged a diverse audience to attend the shows, as she truly believes it’s a fun experience for anyone of any age. “There really is something for everyone,” said Morgan. “It can be a date night, guys’ night, girls’ night or a family night. The great thing about the show is that it involves all of the five senses. That’s something that getting a recipe on the Internet can’t provide, and it’s definitely not as exciting.” A portion of the proceeds will benefit the Hunger and Health Coalition in Boone.

TASTE OF HOME 2016 3

About the Taste of Home Cooking School The Taste of Home Cooking School is America’s leading cooking school program. We inspire up to 140,000 passionate home chefs each year at 200-plus events across the country. Our professional culinary specialists demonstrate recipes, cooking methods, practical kitchen tips, and plating techniques in an entertaining and educational environment. At the Taste of Home Cooking School show, attendees experience two hours of exciting recipe demonstrations using seasonal ingredients that are easily found at the local grocery store. We show step-by-step how to create satisfying and flavorful dishes. All Taste of Home Cooking

for audiences in the thousands. Our mission remains the same, though: We share best loved recipes from one home cook to another. We invite you to come join us, and “Let’s Get Cooking!”

School attendees receive a valuable gift bag filled with moneysaving coupons, product samples and a Taste of Home Cooking School magazine. Additionally, some attendees will go home with an exciting door prize or one of the tasty dishes that will have been prepared during the show.

History

About Taste of Home

The Taste of Home Cooking School has a storied history. It all began in 1948 with a business venture that was originally called Homemaker Schools. One busy home economist loaded up her station wagon and drove across the Midwest, stopping at small-town appliance dealerships to conduct cooking classes for

Taste of Home is a go-to resource for the holidays and any time of the year for information about food,cooking and entertaining. Each year, thousands of great home cooks from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published in

dozens of “homemakers.” The Cooking School was acquired by Taste of Home magazine in the 1990s, and now, more than 60 years later, our nine culinary specialists conduct hundreds of shows across the country

Taste of Home magazines, cookbooks and online, making Taste of Home one of the largest and most successful practitioners of user-generated content. Before being published, every recipe is tested in the Taste of Home Test Kitchen to ensure that it can be prepared with affordable, everyday ingredients from regular grocery stores. Taste of Home content is available online at Tasteofhome.com; Taste of Home magazine; Simple & Delicious magazine; top-selling bookazines; newsstand specials; cookbooks and via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest.

Striving to help neighbors in need A portion of the proceeds from our Taste of Home Cooking School event will benefit Hunger and Health Coalition. Officially incorporated in January of 1982, the Hunger and Health Coalition began as a labor of love attempting to serve our local neighbors in need. Joan Chater, of Blowing Rock, discussed with local ministers about the increasing requests in our community for food. Joan and a group of friends began offering food to local families in need

from a Boone United Methodist Church closet. The organization relocated to Depot Street in 1984. After the Hunger and Health Coalition began to grow out of the small closet and the Depot Street building, the organization relocated to King Street in 1989. Despite the disruption, 1989 was a banner year for our organization. Alongside the creation of several programs, the Coalition began to run a free health clinic, staffed by physicians who volunteered with the Health Department. The annual Thanksgiving Dinner and the Sharing Tree Programs were also created this same year. By the mid 1990s, the Hun-

4 TASTE OF HOME 2016

ger and Health Coalition staff attempted to alleviate the difficulties experience by clients who faced an arduous decision each month: expending their limited resources on food or prescription medications. In February of 1995, Joan Chater and Doug McCloughlin, a fellow volunteer, began a free pharmacy program. In 1999, two crucial programs joined the Coalition: the Food Recovery Program and the Individual Drug Program. The Food Recovery Program, funded through the Kulynych Family Foundation, partnered with local restaurants to provide our clients with prepared and repackaged food, organized into individual

meals. The Individual Drug Program assisted clients in enrolling in patient assistance programs offered through pharmaceutical companies. This enabled clients to access much needed medications that were unavailable through the in-house Free Pharmacy service. In late 2002, the Health Wellness Trust Fund of North Carolina provided the Coalition with a three-year grant, allowing for the addition of two, full-time prescription assistance coordinators, one of which was located in Ashe County. This medication assistance program continues to operate today this initiative is known as the Prescription Assistance Program.

Since the birth of this compassionate organization, The Hunger and Health Coalition has grown from that closet into a county-owned facility, formerly the Watauga County Health Department. This move allowed for the expansion, renovation, and creation of a myriad of programs designed to assist our local neighbors in need. The Hunger and Health Coalition continues to address the needs of vulnerable populations in our area, providing emergency assistance, while striving for long-term solutions tot he issues faces those we serve.

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TASTE OF HOME 2016 5

RECIPES

recipes Applesauce Sweet Potatoes Ingredients 3 pounds sweet potatoes (about 5 medium), peeled and sliced 1-1/2 cups unsweetened applesauce 2/3 cup packed brown sugar 3 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 cup glazed pecans, chopped, optional

Directions 1. Place sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix applesauce, brown sugar, melted butter and cinnamon; pour over potatoes. 2. Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD: 8 servings 6 TASTE OF HOME 2016

3/4 cup (calculated without pecans): 303 calories, 5g fat (3g saturated fat), 11mg cholesterol, 57mg sodium, 65g carbohydrate (39g sugars, 6g ďŹ ber), 3g protein. ÂŠ 2016 RDA Enthusiast Brands, LLC

RECIPES

Buffalo Chicken Deviled Eggs Ingredients 12 hard-cooked large eggs 1/2 cup crumbled blue cheese, divided 2 celery ribs, ﬁnely chopped 1/2 cup mayonnaise 1/4 cup ﬁnely chopped cooked chicken breast 3 tablespoons minced fresh parsley 1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce 1/8 teaspoon pepper Additional Buffalo wing or hot pepper sauce, optional

Directions 1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper. 2. Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. Yield: 2 dozen.

Nutritional Facts TOTAL TIME: Prep: 25 min. + chilling YIELD: 24 servings

Cabbage Roll Casserole Ingredients 2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans (15 ounces each) tomato sauce, divided 1 teaspoon dried thyme 1/2 teaspoon dill weed 1/2 teaspoon rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 2 cups cooked rice 4 bacon strips, cooked and crumbled 1 medium head cabbage (2 pounds), shredded 1 cup (4 ounces) shredded part-skim mozzarella cheese Coarsely ground pepper, optional

Directions

TOTAL TIME: Prep: 20 min. Bake: 55 min. + standing YIELD: 12 servings

1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat. 2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. 3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

TASTE OF HOME 2016 7

RECIPES

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Directions 1. In a bowl, combine the ﬁrst ﬁve ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. 2. In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.

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RECIPES

Cinnamon Apple Shakes Ingredients 3 cups vanilla ice cream 3/4 cup 2 percent milk 1/2 cup cinnamon applesauce 1/4 cup caramel ice cream topping 1/2 teaspoon rum extract

Directions 1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 servings.

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 4 servings

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RECIPES

Cranberry Hot Wings Ingredients 1 can (14 ounces) jellied cranberry sauce, cubed 2 tablespoons ground mustard 2 tablespoons hot pepper sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 1 tablespoon cider vinegar 2 teaspoons garlic powder 1 teaspoon grated orange peel 3 pounds chicken wings Blue cheese salad dressing and celery sticks

Directions

TOTAL TIME: Prep: 50 min. Cook: 2 hours YIELD: 30 servings

1. In a 5-qt. slow cooker, combine the ﬁrst eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted. 2. Meanwhile, cut wings into three sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6in. from the heat for 1520 minutes or until lightly browned, turning occasionally. 3. Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery. Yield: about 2-1/ 2 dozen.

Note Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

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RECIPES

Cranberry Orange Mimosas Ingredients 2 cups fresh or frozen cranberries 3 cups orange juice, divided 2 tablespoons lemon juice 3 bottles (750 milliliters each) Champagne, chilled Fresh mint leaves, optional

Directions 1. Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down sides of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and process until blended. 2. Pour 1/3 cup cranberry mixture into each champagne ﬂute or wine glass. Top with 3/4 cup champagne; serve with mint if desired. Yield: 12 servings. © 2016 RDA Enthusiast Brands, LLC

TOTAL TIME: Prep: 10 min. YIELD: 12 servings

Festive Cranberry Drink Ingredients 4 cups fresh or frozen cranberries 3 quarts water, divided 1-3/4 cups sugar 1 cup orange juice 2/3 cup lemon juice 1/2 cup red-hot candies 12 whole cloves

Directions 1. In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a ﬁne strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan. 2. Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved. 3. Remove from the heat. Strain through a ﬁne mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts.

TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD: 12 servings

TASTE OF HOME 2016 11

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RECIPES

Fluffy Cranberry Delight Ingredients 4 cups cranberries 1-1/2 cups sugar 3/4 cup water 1 envelope unﬂavored gelatin 1/4 cup lemon juice 2 tablespoons orange juice 1-1/2 cups heavy whipping cream 3 tablespoons confectioners’ sugar 1 teaspoon vanilla extract

Directions 1. In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl. 2. Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon. 3. In a small bowl, whip cream until soft peaks form. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set. Yield: 8-10 servings.

TOTAL TIME: Prep: 20 min. + chilling YIELD: 8-10 servings

Gran’s Apple Cake Ingredients

Frosting:

1-2/3 cups sugar 2 large eggs 1/2 cup unsweetened applesauce 2 tablespoons canola oil 2 teaspoons vanilla extract 2 cups all-purpose ﬂour 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 6 cups chopped peeled tart apples 1/2 cup chopped pecans

4 ounces reduced-fat cream cheese 2 tablespoons butter, softened 1 teaspoon vanilla extract 1 cup confectioners’ sugar

Directions

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 18 servings

1. Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. 2. In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk ﬂour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans. 3. Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 4. In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar (mixture will be soft). Spread over cake. Refrigerate leftovers. Yield: 18 servings.

14 TASTE OF HOME 2016

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TASTE OF HOME 2016 15

RECIPES

Golden Butternut Squash Lasagna Ingredients 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes 3 tablespoons canola oil 9 lasagna noodles 3-1/2 cups 2 percent milk 1/4 cup fresh rosemary leaves 3 garlic cloves, minced 2 tablespoons butter 2 tablespoons all-purpose ﬂour 1 teaspoon salt 1/4 teaspoon pepper 8 ounces fontina cheese, thinly sliced 1-1/2 cups grated Parmesan cheese, divided 1/2 cup heavy whipping cream

Directions

TOTAL TIME: Prep: 55 min. Bake: 40 min. + standing YIELD: 12 servings

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1. Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil and toss to coat. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally. 2. Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary. 3. In a Dutch oven, saute garlic in butter for 1 minute. Stir in the ﬂour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce. Stir squash into remaining sauce. 4. Drain noodles. Spread reserved 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese. 5. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 piece: 353 calories, 20g fat (10g saturated fat), 55mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 4g ﬁber), 15g protein.

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TASTE OF HOME 2016 17

RECIPES

Mini Phyllo Tacos Ingredients 1 pound lean ground beef (90 percent lean) 1/2 cup ﬁnely chopped onion 1 envelope taco seasoning 3/4 cup water 1-1/4 cups shredded Mexican cheese blend, divided 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD: 30 servings

1. Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. 2. Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. 3. Bake 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through. Yield: 2-1/2 dozen.

Mixed Greens with Orange-Ginger Vinaigrette Ingredients

Salad:

1/4 cup orange juice 1/4 cup canola oil 2 tablespoons white vinegar 2 tablespoons honey 2 teaspoons grated fresh gingerroot 1/2 teaspoon salt 1/4 teaspoon cayenne pepper

12 cups torn mixed salad greens 2 medium navel oranges, peeled and sliced crosswise 1 cup thinly sliced red onion

Directions 1. In a small bowl, whisk the ﬁrst seven ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette. Yield: 8 servings.

Nutritional Facts 1-1/2 cups: 119 calories, 7g fat (1g saturated fat), 0mg cholesterol, 202mg sodium, 15g carbohydrate (9g sugars, 3g ﬁber), 2g protein Diabetic Exchanges: 0 starch, 1 vegetable, 1 fat. © 2016 RDA Enthusiast Brands, LLC

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 8 servings

18 TASTE OF HOME 2016

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TASTE OF HOME 2016 19

RECIPES

Pear Cider Ingredients 12 cups unsweetened apple juice 4 cups pear nectar 8 cinnamon sticks (3 inches) 1 tablespoon whole allspice 1 tablespoon whole cloves

Directions 1. In a 6-qt. slow cooker, combine juice and nectar. Place the cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker. 2. Cover and cook on low for 3-4 hours or until heated through. Discard spice bag. Serve warm cider in mugs. Yield: 20 servings (3/4 cup each).

Nutritional Facts 3/4 cup: 100 calories, 0g fat (0g saturated fat), 0mg cholesterol, 6mg sodium, 25g carbohydrate (24g sugars, 0g ďŹ ber), 0g protein. ÂŠ 2016 RDA Enthusiast Brands, LLC

TOTAL TIME: Prep: 5 min. Cook: 3 hours YIELD: 20 servings

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RECIPES

Pomegranate Martini Ingredients Ice cubes 2 ounces pomegranate juice 1 ounce vodka 1/2 ounce Triple Sec 1/2 ounce club soda 1/2 teaspoon lemon juice Pomegranate seeds

Directions 1. Fill a shaker three-fourths full with ice. Add pomegranate juice, vodka, triple sec, club soda and lemon juice. Cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Add pomegranate seeds. Yield: 1 serving.

TOTAL TIME: Prep/Total Time: 5 min. YIELD: 1 serving

Roast Pork Loin with Rosemary Applesauce Ingredients

Applesauce:

1/4 cup olive oil 2 tablespoons salt 4 teaspoons garlic powder 4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed 2 teaspoons pepper 1 boneless pork loin roast (2 to 3 pounds), halved

1/4 cup butter, cubed 6 medium Golden Delicious apples, peeled and chopped (about 5 cups) 1 to 2 teaspoons ground cinnamon 2 teaspoons brown sugar 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1 cup water

Directions

TOTAL TIME: Prep: 15 min. + marinating Bake: 55 min. + standing YIELD: 8 servings

1. In a large resealable plastic bag, combine the ﬁrst ﬁve ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. 2. Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast 55-65 minutes or until a thermometer reads 145°. 3. Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally. 4. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft. Remove from heat; mash apples to desired consistency. 5. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce. Yield: 8 servings (3 cups applesauce).

Nutritional Facts 3 ounces cooked pork with 1/3 cup applesauce: 287 calories, 16g fat (6g saturated fat), 72mg cholesterol, 1418mg sodium, 15g carbohydrate (11g sugars, 2g ﬁber), 22g protein. © 2016 RDA Enthusiast Brands, LLC

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RECIPES

Rum-Glazed Pumpkin Cake Ingredients

Glaze:

1/2 cup chopped pecans 1 can (15 ounces) solid-pack pumpkin 1/2 cup sugar 1/2 cup canola oil 4 large eggs 1/4 cup water 1 package yellow cake mix (regular size) 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves

1 cup sugar 1/2 cup butter, cubed 1/4 teaspoon ground cinnamon Dash ground cloves 1/2 cup rum

Directions

TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD: 12 servings

2015

130 Hardin St. • Boone, NC 28607 • (828) 264-8657

22 TASTE OF HOME 2016

1. Preheat oven to 350°. Grease and ﬂour a 10-in. ﬂuted tube pan; sprinkle pecans onto bottom of pan. 2. In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan. 3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack. 4. In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved. 5. Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings. © 2016 RDA Enthusiast Brands, LLC

RECIPES

Roasted Vegetable Dip Ingredients 2 large sweet red peppers 1 large zucchini 1 medium onion 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (8 ounces) reduced-fat cream cheese Assorted crackers or fresh vegetables

Directions 1. Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool completely. 2. Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers. Yield: 20 servings (2 tablespoons each).

Nutritional Facts TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD: 20 servings

Turkey-Stuffed Acorn Squash Ingredients 2 medium acorn squash (about 1-1/2 pounds each) 1 small onion, ﬁnely chopped 2 cups cubed cooked turkey 2 cups cooked stufﬁng 1/2 cup whole-berry cranberry sauce 1/3 cup white wine or chicken broth 1/2 teaspoon salt

Directions

TOTAL TIME: Prep: 10 min. Bake: 55 min. YIELD: 4 servings

1. Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie ﬂat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes. 2. Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stufﬁng, cranberry sauce and wine. 3. Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, 25-30 minutes longer or until heated through and squash is easily pierced with a fork. Yield: 4 servings.

Nutritional Facts 1 stuffed acorn squash half: 502 calories, 12g fat (3g saturated fat), 71mg cholesterol, 875mg sodium, 73g carbohydrate (20g sugars, 9g ﬁber), 27g protein.

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24 TASTE OF HOME 2016