TASTE OF HOME
THE NORTH PLATTE TELEGRAPH
FRIDAY, MARCH 22, 2013
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Fresh dose of cooking tips coming March 28 By DIANE WETZEL dwetzel@nptelegraph.com
Award-winning chef Eric Villegas will be the featured presenter at the Taste of Home Cooking School on Thursday, March 28. The event, sponsored by the North Platte Telegraph, combines the educational element of cooking with a heaping dose of fun with demonstrations, vendor booths and lots of giveaways. Villegas studied at Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academia du Vin in France before returning to the United States and studying at the New England Culinary Institute. During a telephone interview with reporter Heather Johnson, Villegas promised his presentation
would be entertaining. “It’s about expecting the unexpected,” he said. “I tend to be a little upbeat.” Anyone interesting in cooking and eating will enjoy the presentation, said Dee Klein, director of sales for The Telegraph, and that Villegas shows are “captivating.” “It’s hard to explain,” she said. “People will have to come see for themselves.” Since completing his training, Villegas has opened two restaurants, written two cookbooks and won two regional Emmy Awards for his television show “Fork in the Road with Eric Villegas.” During his presentation in North Platte, he will demonstrate how to prepare 10 different dishes. They range from upside-down pineap-
ple cupcakes to French chicken paillard, which is chicken breast, pounded thin, sautéed and sauced with dried cherries, chicken stock and wine. More than 20 vendor booths will be set up this year, representing many aspects of cooking, as well as treats for the chefs, including makeup, jewelry, and massages. Each ticket holder will receive a bag that includes recipes for the foods prepared during the event. There will be door prizes, including a $100 gift certificate from Gary’s Super Foods.
If you go
“We had about 500 people attend the last Taste of Home event we sponsored,” Klein said. “We would love to see that many come and enjoy the evening this year.” Tickets are $10 and can be purchased at the Telegraph office, 621 North Chestnut, or at First National Bank, 201 North Dewey. Tickets will also be available at the door. Doors will open at 4:30 p.m. with the presentation scheduled to begin at 7 p.m.
Eric Villegas
Quality Inn and Suites, 2102 S. Jeffers Tickets $10; can be purchases at the Taste of Home Cooking School Telegraph office at 621 N. Chestnut Thursday, March 28, doors open 4:30 p.m. or First National Bank at 201 N. Dewey
On the menu
Recipes and more planned for Thursday’s event
Creamy Jalapeno Soup
Stuffed Baby Red Potatoes
Mango Lime Pie
Italian Sausage Pot Stickers
French Onion Pizza au Gratin
Spicy Gazpacho Salad
Mushroom Turkey Burger
Pineapple UpsideDown Cupcakes
Chicken Paillard with Cherry Sauce & Parsley Rice
U.S. Cellular 418 E. Leota Street North Platte, NE 69101
(308) 532-8705 www.uscellular.com
TASTE OF HOME
THE NORTH PLATTE TELEGRAPH
FRIDAY, MARCH 22, 2013
5
Creamy Deviled Eggs Recipe These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. Prep: 1 hour + chilling Yield: 36 Servings: 36 Ingredients n 36 hard-boiled eggs n 1 package (8 ounces) cream cheese, softened n 1-1/2 cups mayonnaise n 1/3 cup sweet pickle relish n 1/3 cup Dijon mustard n 3/4 teaspoon salt
n 1/4 teaspoon pepper n Paprika and sprigs fresh parsley, stems removed Directions Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several
hours before serving. Yield: 6 dozen. Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving. Nutritional Facts 1 serving (2 each) equals 172 calories, 15 g fat (4 g saturated fat), 222 mg cholesterol, 254 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.
Originally published as Creamy Deviled Eggs in Down the Aisle Country-Style , p27
Zesty Grilled Ham This is many children’s first choice of ham dishes. The mixture of sweet and tangy flavors is mouthwatering on a grilled piece of ham. Even the small ones eat adult-sized portions, so be sure to make plenty. Prep/Total Time: 30 min. Yield: 4 Servings Ingredients n 1 cup packed brown sugar
Pretty Stuffed Spring Peas Ingredients n 1 package (8 ounces) cream cheese, softened n teaspoons minced chives n 1 teaspoon dried basil n 1 garlic clove, minced n 1/2 teaspoon caraway seeds n 1/2 teaspoon dill weed n 1/4 teaspoon lemonpepper seasoning n 36 fresh snow peas (about 1/4 pound), trimmed Directions In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight. Let filling stand at room temperature for 30 min-
utes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open; pipe about 1 teaspoonful of filling into each pod. Yield: 3 dozen. Nutritional Facts 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat. Originally published as Pretty Stuffed Spring Peas in Taste of Home April/May 2010, p64
n 1/3 cup prepared horseradish n 1/4 cup lemon juice n 1 fully cooked ham steak (1 to 1-1/2 pounds and 1 inch thick) Directions In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium-hot heat for 10-12 minutes on each
side or until heated through and well glazed. Yield: 4 servings. Nutritional Facts 1 serving (4 ounces) equals 404 calories, 10 g fat (3 g saturated fat), 60 mg cholesterol, 1,534 mg sodium, 60 g carbohydrate, 1 g fiber, 21 g protein. Originally published as Zesty Grilled Ham in Taste of Home June/July 1994, p29
TASTE OF HOME
6 FRIDAY, MARCH 22, 2013
Lemon-Thyme Tea Bread
Ladyfinger Lemon Torte
Prep: 20 min. Bake: 40 min. + cooling Yield: 12 Servings Ingredients 3/4 cup milk 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 cup butter, softened 1 cup sugar 2 eggs 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon grated lemon peel GLAZE 1/2 cup confectioners’ sugar 1 tablespoon lemon juice Directions In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly; cover and let stand for 5 minutes. Cool to room
THE NORTH PLATTE TELEGRAPH
Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert. Everyone will enjoy the yummy combination of sweetness and lemony zest. Prep: 30 min. + freezing Yield: 12 Servings
temperature. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel. Pour into a greased 9in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before re-
Strawberry Pizza Prep: 20 min. + chilling Bake: 20 min. + chilling Yield: 12-16 Servings Ingredients 6 tablespoons butter, softened 1/2 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1-1/4 cups all-purpose flour 1/2 teaspoon baking powder
moving from pan to a wire rack. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf. Nutritional Facts 1 serving (1 piece) equals 250 calories, 9 g fat (5 g saturated fat), 58 mg cholesterol, 146 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein. Originally published as Lemon-Thyme Tea Bread in Taste of Home February/March 2006, p13
1/2 teaspoon salt FILLING: 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners’ sugar 2 cups sliced fresh strawberries 1 cup sugar 1/4 cup cornstarch 2 cups crushed strawberries
Ingredients 5 egg yolks, lightly beaten 1-1/2 cups sugar, divided 3/4 cup lemon juice 2 egg whites 1 tablespoon grated lemon peel 2 cups heavy whipping cream 2 packages (3 ounces each) ladyfingers, split Lemon slices and fresh mint leaves Directions In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon peel. Transfer to a bowl, press plastic wrap
add to creamed mixture. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a large bowl, beat cream Directions cheese and confectioners’ sugar unIn a large bowl, cream butter and til smooth. Spread over crust. sugar until light and fluffy. Beat in Arrange sliced strawberries on top. egg and extracts. Combine the flour, In a large saucepan, combine the baking powder and salt; gradually sugar, cornstarch and crushed
onto surface of custard. Chill for 2-3 hours or until partially set. In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half of the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture. Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint. Yield: 12 servings. Nutritional Facts 1 serving (1 slice) equals 291 calories, 17 g fat (10 g saturated fat), 169 mg cholesterol, 38 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein. Originally published as Ladyfinger Lemon Torte in Taste of Home February/March 2004, p9
berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Yield: 12-16 servings. Nutritional Facts 1 serving (1 slice) equals 238 calories, 10 g fat (6 g saturated fat), 40 mg cholesterol, 177 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein. Originally published as Strawberry Pizza in Taste of Home June/July 2001, p65
TASTE OF HOME
8 FRIDAY, MARCH 22, 2013
THE NORTH PLATTE TELEGRAPH
Spring Greens with Beets and Goat Cheese Prep/Total Time: 20 min. Yield: 8 Servings Ingredients 2/3 cup pecan halves 3 tablespoons balsamic vinegar, divided 1 tablespoon water 1 tablespoon sugar 1/4 cup olive oil 2 tablespoons maple syrup 1 teaspoon stone-ground mustard 1/8 teaspoon salt 1 package (5 ounces) spring mix salad greens 1 can (14-1/2 ounces) sliced beets, drained 1 cup crumbled goat cheese
Maple Teriyaki Salmon Fillets Recipe Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I’ve served this to seems to love it. — Kathy Schrecengost Oswego, New York Prep: 10 min. + marinating Broil: 15 min. Yield: 4 Servings Ingredients 1/3 cup apple juice 1/3 cup maple syrup 3 tablespoons reducedsodium soy sauce 2 tablespoons finely chopped onion
2 garlic cloves, minced 4 salmon fillets (6 ounces each) Directions In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours. Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon
on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes. Yield: 4 servings. Nutritional Facts 1 fillet equals 349 calories, 16 g fat (3 g saturated fat), 85 mg cholesterol, 512 mg sodium, 20 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 5 lean meat, 1 starch. Originally published as Maple Teriyaki Salmon Fillets in Taste of Home February/March 2001, p31
Directions In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving. In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans. Yield: 8 servings. Nutritional Facts 3/4 cup equals 268 calories, 22 g fat (7 g saturated fat), 22 mg cholesterol, 299 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein. Originally published as Spring Greens with Beets and Goat Cheese in Taste of Home April/May 2009, p21
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TASTE OF HOME
FRIDAY, MARCH 22, 2013
9
Orange Flank Steak Prep: 10 min. plus marinating Broil: 10 min. plus standing Yield: 4 Servings
Ingredients 1/4 cup orange juice 1/4 cup canola oil 2 tablespoons ketchup
4-1/2 teaspoons soy sauce 2 garlic cloves, minced 1 teaspoon grated orange peel 1/8 teaspoon hot pepper sauce 1 beef flank steak (1 pound) 1 medium orange, sliced Directions In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145째; medium, 160째; well-done, 170째). Let stand for 10 minutes. Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices. Yield: 4 servings. Nutritional Facts 3 ounces cooked beef equals 322 calories, 22 g fat (5 g saturated fat), 54 mg cholesterol, 509 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein. Originally published as Orange Flank Steak in Taste of Home December/January 2009, p48
Limoncello Spritzer Prep/Total Time: 5 min. Yield: 1 Ingredients 3/4 to 1 cup crushed ice 1 lemon wedge 1/2 cup club soda, chilled 1 ounce vodka 1 ounce limoncello Directions Place ice in a wine
glass. Squeeze lemon wedge over ice; drop lemon into the glass. Pour the club soda, vodka and limoncello into the glass; stir. Yield: 1 serving. Nutritional Facts 3/4 cup equals 170 calories, trace fat (trace saturated fat), 0 cholesterol, 25 mg sodium, 12 g carbohydrate, trace fiber, trace protein.
TASTE OF HOME
THE NORTH PLATTE TELEGRAPH
FRIDAY, MARCH 22, 2013
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Take your meals from ordinary to extraordinary Pork Tenderloin Tacos Prep time: 30 minutes Start to finish: 45 minutes Yield: 10 servings Ingredients: n 2 pork tenderloins, about 11/4 lb each n 1 packet ORTEGA taco seasoning (included) n 1/2 cup water n 2 tbsp olive oil n 4 large red and/or green peppers, thinly sliced n 2 large onions, thinly sliced n 2 cans (4 oz ea.) ORTEGA Diced Green Chiles n 1 lime, juiced n 8 ORTEGA Flour Tortillas (included), warmed n 12 ORTEGA Yellow Corn Taco Shells (included) n 1 twin-pack ORTEGA taco sauced (included) Directions: Slice pork tenderloins lengthwise in half almost completely through, but not severed. Combine Taco Seasoning and
water and pour over pork. Marinate in refrigerator for 30 minutes. Heat oil in a large skillet and cook peppers and onions over medium heat for 10 minutes or until tender. Add Diced Green Chilies and cook until hot. Grill pork 8 to 10 minutes, turning once, until pork is cooked through. Pour lime juice over pork and let rest for 5 minutes then slice. Serve pork and vegetables with tortillas and taco shells. Top with taco sauce.
F
or more than 100 years, Ortega has offered distinctive Mexican foods inspired by Mama Ortega’s traditional cooking. Today, the familyfriendly brand continues to uphold the same standards and tradition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food products that can transform an ordinary meal into a festive, fun and memorable occasion. When a family picks up a box of Ortega taco shells or Ortega taco kit, they know they are getting the very best in ingredients, quality and taste. Only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and
protect them from breaking. Each freshness pack is then vacuum-sealed to keep the shells fresh and crisp. Ortega offers a variety of delicious taco shell and taco kit options for all to enjoy including these new comers: New Ortega Value Pack Taco Shells available in Yellow Corn, White Corn and Whole Grain Corn varieties, offering more great Ortega flavor per box. All Ortega Taco Shells are made the traditional way, with 100% whole kernel corn, not corn flour, which gives them their distinctive and authentic flavor, aroma
and texture. New and improved Ortega Grande Dinner Kit now includes 20 Hard and Soft Tacos to go along with Ortega Taco Seasoning, and 33% more of America’s No. 1 Taco Sauce in every box! The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Pork Tenderloin Tacos recipe made using all of elements within the Ortega Grande Kit including: tantalizing Ortega taco sauce and taco seasoning, along with crunchy Ortega Taco Shells and delicious Ortega Flour Soft Tortillas.
TASTE OF HOME
12 FRIDAY, MARCH 22, 2013
THE NORTH PLATTE TELEGRAPH
With mushrooms, enjoy a better burger
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t’s almost time to fire up the grill, and your taste buds are tingling to the thought of biting into your favorite burger recipe. This summer, amp up your go-to burger and wow others by adding a delicious, secret ingredient to the meat — mushrooms. Thanks to their hearty taste and meaty texture, mushrooms can help make any burger better when combined with ground meat — beef, turkey or lamb. By substituting some of the meat with finely chopped mushrooms, this mighty blend can: Enhance Taste. The umami in mushrooms and beef creates a mouth-watering, flavor-multiplying effect. Trim calories and fat. Research suggests substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full. Extend portion sizes of your patties. Mushrooms help bulk up volume without sacrificing your bottom line. Add vegetables to the plate. By adding mushrooms to the meat, you’re bringing an extra serving of vegetables to your
meal. Plus, mushrooms deliver important nutrients like vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system. This summer, change up your traditional burger recipe and try the Mushroom Fiesta Burger (full recipe below) which combines fresh mushrooms with meat and will infuse bold flavors into your next backyard get together. Looking for more ways to add pizazz to summertime dishes? Appetizer, main course or side – the options are endless when it comes to versatile mushrooms. Pizza: Trade the oven for the grill and throw your uncooked pizza over the coals. Layer it with tomato sauce, mozzarella cheese, mushrooms and spinach and watch guests grab a slice or two. Portabella Burger: A meatless burger option. Finish off a grilled portabella cap with Asiago cheese, roasted red peppers and a balsamic glaze for a decadent meal. Grilled Side: Whole, sliced, chopped or halved, toss mushrooms in a grill pan with olive oil, seasoning, and onions to serve up a delicious side.
Mushroom Fiesta Burger Yield: 4 servings Serving Size: 1 burger Ingredients n 2 tablespoons vegetable oil n 6 ounces white button mushrooms n 6 ounces crimini mushrooms n ½ cup onion, diced
n 8 ounces 90% lean ground beef n 1 large egg, lightly beaten n ½ cup seasoned breadcrumbs n ½ teaspoon ground cumin n ¼ teaspoon onion powder n ¼ teaspoon garlic powder
n 2 tablespoons Worcestershire sauce n Salt and pepper to taste Directions: Preheat grill. While grill heats, finely chop mushrooms and toss with oil and season with black pepper. Cook mushrooms and
onions in a grill basket or skillet, in batches if necessary. Sauté until mushrooms are fully cooked, onions lightly browned and most of the liquid has evaporated. Cooking times may vary. Set aside to cool. In a large bowl, combine the cooked mushroom mix, ground beef, egg, breadcrumbs, spices and Worcestershire sauce. Season with salt and pepper to taste.
Refrigerate mix until chilled and then form into 4 equal patties. Grill burgers over direct heat (or in a cast-iron skillet) for about 5 to 7 minutes on each side, or until done. Tips: Top burgers with pepper jack or cheddar cheese, lettuce and sliced tomato and onion. Or for more festive fiesta flavors, top with salsa, queso fresco and guacamole.
THE NORTH PLATTE TELEGRAPH
TASTE OF HOME
Johnsonville Sausage Stuffed Mushrooms Prep Time: 40 min Cook Time: 15 min Makes: 48 servings Ingredients: n 48 large fresh mushrooms n 1 pkg. (19 oz.) Johnsonville Italian Mild Sausage Links n 1/2 cup dry bread crumbs n 1 pkg. (8 oz.) cream cheese, softened n 2 Tbsp. fresh parsley, finely chopped n 1 Tbsp. lemon juice n 3 garlic cloves, minced n 1/4 cup Parmesan cheese, grated Directions: 1. Preheat oven to 400ºF. 2. Remove mushroom stems and discard; set caps aside. 3. Place mushroom caps on foil-lined baking sheets; set aside. 4. Remove sausage casings. 5. In a skillet, cook and crumble sausage over medium heat until no
FRIDAY, MARCH 22, 2013
Johnsonville Italian Sausage: New flavor for traditional dishes
J longer pink; drain. 6. Remove from heat. Stir in bread crumbs and set aside. 7. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. 8. Combine cream cheese mixture and
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810 W. Reid Suite 4 North Platte, NE 69101 Phone: 308-534-0090 Fax: 308-534-0091
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cooked sausage. 9. Fill each cap with sausage and cream cheese mixture. 10. Sprinkle with Parmesan cheese. 11. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
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ohnsonville Sausage recently announced that it will team up with the Taste of Home Cooking Schools to bring confident cooks new and delicious ways to add flavor to family meals throughout the year. Johnsonville Italian Sausage — available in traditional sausage links and ground sausage — is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own. Made with only premium cuts of pork and the perfect
blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice. Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.
TASTE OF HOME
14 FRIDAY, MARCH 22, 2013
THE NORTH PLATTE TELEGRAPH
A Taste of Home, from your desktop Taste of Home’s online store offers cooks great deals on cookbooks, kitchen gadgets
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aste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the experts at Taste of Home with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks. ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for magazines or the massive collection of cookbooks, consisting of simple-to-create appetizers, family-friendly main dishes and show-stopping desserts. Each book features reader-submitted, testkitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love. ShopTasteofHome.com also offers a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. “At Taste of Home, we know that today’s home cook is spending more time online researching recipe ideas and searching for kitchen tools and cookbooks to make their time in the
kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.” The site offers a 100% satisfaction guarantee; if customers are not completely happy with their purchase, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and recipe collections even more affordable. One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eyeopening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Special-Occasion Chocolate Cake recipe at right.
Special-Occasion Chocolate Cake Recipe by Cindi Paulson Anchorage, Alaska Prep: 40 min. + chilling Bake: 25 min. + cooling Yield: 12 servings Ingredients n 1 cup baking cocoa n 2 cups boiling water n 1 cup butter, softened n 2-1/4 cups sugar n 4 eggs n 1-1/2 teaspoons vanilla extract n 2-3/4 cups all-purpose flour n 2 teaspoons baking soda n ½ teaspoon baking powder n ½ teaspoon salt GANACHE: n 10 ounces semisweet chocolate, chopped n 1 cup heavy whipping cream n 2 tablespoons sugar FROSTING: n 1 cup butter, softened n 4 cups confectioners’ sugar n 1/2 cup baking cocoa n 1/4 cup 2% milk n 2 teaspoons vanilla extract and floured 9-in. round GARNISH: baking pans. Bake at 350° n 3/4 cup sliced alfor 25-30 minutes or until a monds, toasted toothpick inserted near the center comes out Directions clean. Cool for 10 minutes In a small bowl, combefore removing from bine cocoa and water; pans to wire racks to cool set aside. In a large bowl, completely. cream butter and sugar For ganache, place until light and fluffy. Add eggs, one at a time, beat- chocolate in a small bowl. In a small heavy ing well after each addition. Beat in vanilla. Com- saucepan over low heat, bring cream and sugar to bine the flour, baking soda, baking powder and a boil. Pour over chocosalt; add to creamed mix- late; whisk gently until smooth. Refrigerate for 35ture alternately with co45 minutes or until coa mixture, beating well ganache begins to thickafter each addition. en, stirring occasionally. Pour into three greased
For frosting, in a large bowl, beat butter until fluffy. Add the confectioners’ sugar, cocoa, milk and vanilla; beat until smooth. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.
TASTE OF HOME
THE NORTH PLATTE TELEGRAPH
FRIDAY, MARCH 22, 2013
15
Make a flavor statement, without salt
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Apple Pork Chops by Mrs. Dash
ored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal! Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the flavor without the salt! Try adding a dash of flavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash
Original Blend to create a mouth-watering meal your family is guaranteed to love! For more quick and easy recipes using Mrs. Dash, visit www.mrsdash.com.
Apple Pork Chops Ingredients: n 3 tbsp Mrs. Dash Original Blend n 4 4-oz pork loin chops n 2 Granny Smith apples, peeled, seeded and cut into 8 wedges n 2 tbsp olive oil Directions: 1. Sprinkle apples and pork chops evenly with
Mrs. Dash Original Blend. 2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes. 3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides. 4. Return apples to pan on top of chops and cook 3 minutes, turning once.