Get ready for the holidays with Taste of Home
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outhwest Newspapers and Prior Lake-Savage Area Schools Community Education are delighted to team up to bring back the popular Taste of Home Cooking School to our area for the third year. The show is set for Saturday, Nov. 3, from 10:30 a.m. to 4:30 p.m., at Prior Lake High School in Savage. You’ll be able to shop at booths of nearly 50 local vendors, receive a valuable goody bag, learn about new recipes and participate in door prize drawings*. Food and beverages will be available for purchase. The event features Karen Davis, Taste of Home Culinary Specialist, who is back by popular demand and who will present her demonstration from 2 p.m. to 4:30 p.m. You will be well-prepared for the coming holidays with this show, which has a special focus on holiday cooking, all presented by Taste of Home, the world’s largest cooking magazine. Taste of Home has been hosting cooking schools since the 1950s.
Laurie Hartmann
Ruby Winings
The staff at Taste of Home has again been exceptional in helping us plan the Nov. 3 show. As part of their corporate strategy, they also encourage partners to get into the holiday spirit by giving back to those in need. Attendees are encouraged to bring a non-perishable food item to the show, with donations collected going to the CAP Agency Food Shelf. We will also be hosting a drawing for the “Best Seats in the House.” Whether you’re planning to attend the show or not, you’ll find plenty of fun and useful information in this special section, including fabulous recipes from the national sponsors for the event: Domino Sugar/C&H
Date: Saturday, Nov. 3, 2012 Doors Open: 10:30 a.m. Vendor/Holiday Shopping: 10:30 a.m. to 2 p.m. Cooking School: 2 to 4:30 p.m. Location: Prior Lake High School
Eggland’s Best Gallo Family Vineyards Johnsonville National Pork Board SaladmasterMrs. Dash Shop Taste of Home. Special thanks go to our Presenting Sponsor, St. Francis Regional Medical Center in Shakopee. Other area businesses signing on as sponsors include: Iris Valley Boutique & Gifts, Village Market, Kubes Furniture & Flooring and Eden Prairie Appliance. Finally, a special shout out to our newspaper employees, community education staff and all of the volunteers who have collectively spent hundreds of hours planning this holiday kick-off event. Let’s get cooking. See you at the show. Laurie Hartmann & Ruby Winings Southwest Newspapers * Purchase not required to participate in drawings. Send name, address and phone number in individual envelope to: Taste of Home, PO Box 8, Shakopee, MN 55379
Back by popular demand: your culinary specialist Karen Davis
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ack by popular demand, get ready to enjoy once again the Midwestern charm and humor of culinary specialist Karen Davis. She was such a hit with the audience at previous Taste of Home shows here, event organizers asked for her to return. So, she will do all the demonstrations for this year’s show. You will truly be hungry for the holidays—especially holiday cooking—after this event.
Tickets are still available! Popular Taste of Home Cooking School returns to Prior Lake Nov. 3
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et ready for the holidays with tasty and bold new food ideas you’ll learn about at the third annual Taste of Home Cooking School and Holiday Shopping Extravaganza. This fun and popular event returns to Prior Lake High School in Savage Saturday, Nov. 3. Doors open at 10:30 a.m., and attendees will be invited to shop at multiple vendor booths. The holiday-themed cooking school, led by culinary expert Karen Davis of Taste of Home, who is back by popular demand, will run from 2 to 4:30 p.m. Attendees will receive a free gift bag chock full of offers and items from vendors and national corporate
TASTE OF HOME COOKING SCHOOL 2012 PRIOR LAKE/ SAVAGE: BROUGHT TO YOU BY
sponsors. Light lunch and refreshments will available for purchase.
Shakopee Valley News, 327 Marschall Road, Shakopee.
Tickets are still available and can be purchased online at www.eventbrite. com for $15 each plus a service fee. Visit tohgeneraladmission.eventbrite. com.
National corporate sponsors for this year’s event are Domino Sugar/ C&H, Eggland’s Best, Gallo Family Vineyards, Johnsonville, National Pork Board, Saladmaster, Mrs. Dash and Shop Taste of Home.
VIP tickets are available for $45. Phone orders are also being accepted at 952-445-3333; a handling fee of $4 will be applied to all orders of up to six tickets. Ticket purchase is required for entry into the vendor show and/or cooking school. Tickets are available for purchase at these newspaper offices: Prior Lake American/Savage Pacer, 14093 Commerce Ave., Prior Lake, and
Local sponsors are St. Francis Regional Medical Center, Iris Valley Boutique & Gifts, Village Market, Kubes Furniture & Flooring and Eden Prairie Appliance. The event is co-sponsored and coordinated by Southwest Newspapers and Prior Lake-Savage Schools Community Education.
TASTE OF HOME COOKING SCHOOL 2012 PRIOR LAKE/ SAVAGE: LOCAL SPONSORS
TASTE OF HOME COOKING SHOW 2012 PRIOR LAKE/ SAVAGE: NATIONAL SPONSORS
Local sponsors for this year’s event are:
National corporate sponsors for this year’s event are:
Presenting Sponsor: St. Francis Regional Medical Center
Stage Decor Sponsor: Iris Valley Boutique & Gifts
Domino Sugar/C&H
Eggland’s Best
Gallo Family Vineyards
Grocery Sponsor: Village Market
Johnsonville
Best Seat in the House Sponsor: Kubes Furniture & Flooring
National Pork Board
Saladmaster
Appliance Sponsor: Eden Prairie Appliance
Mrs. Dash
Shop Taste of Home
Davis has more than 16 years of experience in the food business. She graduated from Iowa State University ity in Ames with a doublee major in Home Economicss Education and es in Educational Services mer Family and Consumer Sciences. She and her husband currently live in Iowa, where she loves d spend to cook, garden and nd time with family and friends. After the show, you’ll ’ll go home with tons of great ideas for cooking and entertaining, a goody bag and quite possibly one of dozens of valuable door prizes. With so much knowledge, you’ll finally be able to feel as relaxed as you seem in the kitchen.
Buy General Admission Tickets Online Now!
$15 plus fees General Admission
Go to tohgeneraladmission.eventbrite.com
Buy Your Tickets in Person Shakopee Valley News 327 Marschall Road, Shakopee, 8:30 a.m. to 5 p.m.
Prior Lake American/Savage Pacer 14093 Commerce Ave., Prior Lake, 8:30 a.m. to 5 p.m.
For more information, call 952-445-3333
2 | Southwest Newspapers | Taste of Home Cooking School | October 2012
Introducing the LIGHT Way to Do Sweet — Domino® Light and C&H® Light Sugar & Stevia Blend
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he makers of Domino® Sugar and C&H® Sugar introduce the newest product to their family of sweeteners, Domino® Light and C&H® Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.
substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.
cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener solution, with only 5 calories per packet.
Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural flavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.”
The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and messfree. And it’s easy to convert your recipes— just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to lighten your recipe by 350 calories.
Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar.com/light
“With most lower-calorie sweetener
The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zerocalorie stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar.
The 40-Count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or
Made with only premium
Light Chocolate Pudding & Whipped Cream
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.
Johnsonville Italian Meatballs
Yield: 4 Servings
Pudding
In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until combined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins to
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ohnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall. Johnsonville Italian Sausage – available in both links and ground form – 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.
Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40-count packet box and a 2 lb. re-sealable pouch.
1/4 cup plus 1 Tbsp. - Domino® or C&H® Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 tsp. - vanilla extract
Johnsonville Italian Sausage and Taste of Home Bring New Flavor to Traditional Dishes
bubble. Remove from heat and whisk in vanilla. Pour into medium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours. Serve with fresh whipped cream.
1/2 tsp. - vanilla extract In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.
Whipped Cream 1 cup - heavy cream 1 to 2 Tbsp. - Domino® or C&H® Light
Yield: 6 servings Prep Time: 25 min Cook Time: 20 min
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
Ingredients: 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup Parmesan cheese, grated 1/4 cup milk 1/4 cup onion, finely chopped
Remove sausage from casings.
Preparation: Preheat oven to 350oF.
Serve with your favorite sauce and spaghetti.
Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160o F).
Eggland’s Best, The #1 Branded Winery Turns Holiday Entertaining into Egg in the United States Holiday Fundraiser
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he holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.
t’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.
From feeding their hens an all-natural, vegetarian diet, to creating a #EBTOH strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.
For the third year, Gallo Family Vineyards® is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.
In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12. The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three
years (2008, 2010, 2011). Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hardcooked, and liquid egg whites. If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.
Pear & Vanilla French Toast Bake Original recipe by Eggland’s Best Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes
Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.
Ingredients 12 slices of bread, cut into small cubes 8 Eggland’s Best eggs (large) 3/4 cup fat-free half & half 2 teaspoons vanilla extract 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 pears, peeled and sliced thin 1/2 cup light brown sugar, packed 2 tablespoons butter 1/2 cup chopped walnuts (optional)
Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.
Preparation: Spray a 13” x 9” casserole dish with cooking spray and set aside. Cut bread into cubes and set aside to dry out slightly. In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside. In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.
*Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and received by January 10, 2013 to Meals On Wheels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www. mowaa.org or join in at www.Facebook.com/ GalloFamilyVineyards.
“We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.” In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful
Glazed Fresh Apple Cake with Orange and Walnut
Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.
From the Gallo Family recipe book Pairs well with Gallo Family Vineyards® Moscato
Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.
For brunch or dessert, this crowd-pleasing cake is also big on flavor. You’ll need one orange for both the zest and juice in the cake and glaze.
Tips: You can replace the walnuts in this recipe for pecans or almonds.
Ingredients ½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith
Nutrition: Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g
And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America.
Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and food-friendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www.everycorkcounts.com.
Cover dish tightly with plastic wrap and refrigerate for 1 hour.
Serve with powdered sugar, maple syrup, or fresh whipped cream.
dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato.
Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes
Fresh Orange Glaze 1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar
Preparation Preheat the oven to 350°F. Grease a bundt or tube pan and set aside. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan. Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.
October 2012 | Taste of Home Cooking School | Southwest Newspapers |
® Saladmaster Pulled Pork Goes Beyond The Bun Makes Nutrition I Easy and Delicious
f America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun.
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New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more.
your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.
Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board:
Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch. Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stirfry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.
Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night. To prepare perfect pulled pork, follow these simple tips from the National Pork Board:
BBQ Pulled Pork Pizza: Think past
The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which
comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.
The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.
The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.
For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork. Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster® product:
Herb Rub Oven-Braised Pulled Pork Yield: 8 to 10 servings Prep time: 10 minutes Cook time: 2 3/4 to 3 1/4 hours Ingredients 1 3-pound boneless pork shoulder or sirloin roast 2 teaspoons dried sage leaves 2 teaspoons dried thyme leaves 1 1/2 teaspoons salt 1 teaspoon dried rosemary leaves 1 tablespoon canola oil or other neutralflavored oil 1 cup chicken broth Preparation Preheat an oven to 300°F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over
all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside. Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces.
Moisten/season with cooking juices to taste. Serving Suggestions If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad. Nutrition per Serving Calories: 320, Fat: 21g, Saturated Fat: 7g, Cholesterol: 95mg, Sodium: 570mg, Carbohydrate: 0g, Protein: 30g, Fiber: 0g
Taste Of Home Offers Cooks Great Deals On Cookbooks, Kitchen Gadgets And More With Its Online Store
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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 handselected by the Taste of Home team 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 issues of the brand’s magazines or the massive collection of cookbooks ranging from simple-to-create appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers 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 features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking
more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, 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 special recipe collections even more affordable. “At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but 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.” One recent introduction to
Ingredients 1 sheet refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided 3-1/2 cups pecan halves 1/2 cup semisweet chocolate chips, melted Preparation Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans.
An audible Vapo-Valve™ alerts the chef to the progress of the food being cooked. This technology allows you to cook at lower temperatures, retaining an average of 93% of the nutritional value of your food. This translates into better tasting, healthier food for your family.
Detachable handle system allows you to take your meal from the stovetop to the oven to the table for beautiful serving and easy cleanup as well as convenient storage.
State of the art engineering allows for cooking without nutrient-leaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table.
Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from steel mills in the U.S.A. and Switzerland. This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today. Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods.
To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to www.saladmaster.com and click on “Find a Dealer”.
Contributor: Prep Time: Cook Time: Yield:
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, eye-opening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe below.
tart pan with removable bottom; trim edges.
Lemon Dill Salmon with Vegetables
Turtle Praline Tart Yield: 16 Servings Prep: 35 min. + Chilling
aladmaster® is a 66-year-old American based company and international direct marketer of healthy cooking solutions. Manufactured with pride in the heartland of the U.S.A., Saladmaster® is committed to their mission “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.”
Spread filling evenly into crust. Drizzle with melted chocolate.
Ingredients: 3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half 1 ½ pounds fresh salmon, rinsed and at room temperature 2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half 1 tablespoon fresh dill ¼ teaspoons salt ¼ teaspoon pepper Directions: 1. Place spinach in the bottom of the Saladmaster® 11” large skillet and place 1 cup of tomatoes on top of spinach. 2.
Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan.
3.
Top salmon with lemon rounds and place second cup of tomatoes over salmon.
4.
Cover and place burner on medium heat. Cook for approximately 15 minutes.
5.
Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness.
Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.
Nutrition Facts 1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.
Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager 5 min 25 min 4 servings
Serve with rice and fresh vegetables Tip: Saladmaster® thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition.
Mrs. Dash, THE Salt-Free Flavor Statement
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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, visit www.mrsdash.com.
Apple Pork Chops Ingredients: 3 tbsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 Granny Smith apples, peeled, seeded and cut into 8 wedges 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. ©2012 B&G Foods, Inc.
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4 | Southwest Newspapers | Taste of Home Cooking School | October 2012
Buy General Admission Tickets Online Now!
Southwest Newspapers and Prior Lake-Savage Schools Community Education are pleased to present
$15 plus fees General Admission Go to tohgeneraladmission.eventbrite.com
Buy Your Tickets in Person Shakopee Valley News
Date: Saturday, Nov. 3, 2012
327 Marschall Road, Shakopee • 8:30 a.m. to 5 p.m.
Doors Open: 10:30 a.m.
Prior Lake American/Savage Pacer
Vendor/Holiday Shopping: 10:30 a.m. to 2 p.m.
14093 Commerce Ave., Prior Lake • 8:30 a.m. to 5 p.m.
Cooking School: 2 to 4:30 p.m.
$15 General Admission
Location: Prior Lake High School
Tickets can be mailed; handling fee of $4 applied for orders of up to 6 tickets.
For more information, call 952-445-3333 Brought to you by:
Southwest NEWSPAPERS
Presenting Sponsor: St. Francis Regional Medical Center
#EBTOH
Stage Decor Sponsor: Iris Valley Boutique & Gifts
Grocery Sponsor: Village Market
Best Seat in the House Sponsor: Kubes Furniture & Flooring
Appliance Sponsor: Eden Prairie Appliance