Rome News-Tribune Cooking School

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taste of home COOKING SCHOOL

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SUNDAY, October 17, 2010

PAGE INDEX Recipe Contest Winners Pgs. 4, 5, 6, 9, 11

Appetizers and Salads Pgs. 4, 5

Children’s Creations Pg. 5

Meats Pgs. 6, 7

Vegetables Pgs. 9, 10

Desserts Pgs. 11, 12, 13

Door Prizes Pgs. 7, 8, 14, 15, 16, 18

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Rome News-Tribune

TASTE OF HOME COOKING SCHOOL

Taste of Home Cooking School at The Forum D

rop your whisks, grab your friends and join us for a night of fun at the Taste of Home Cooking School show, presented live at The Forum in downtown Rome on Oct. 19 at 6:30 p.m. Tickets are $4 in advance or $6 at the door. During this interactive two-hour event, you’ll watch top culinary expert, Michelle Roberts, demonstrate ten new recipes you can easily recreate in your own home — from a sweet and zesty apricot beef stir fry to scrumptious cookie dough truffles and more. Michelle conducts cooking schools throughout Louisiana, Mississippi, Alabama, Georgia, Tennessee, Florida and the Carolinas. Her love of traveling to experience the flavors of different cities, combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you. When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a career in food. And as an accomplished singer she can combine her two loves: being on stage and cooking. The passion continued from there. Michelle earned an Associate of Applied Science degree from CopiahLincoln Community college in Wesson, Miss., and a Bachelor of Science degree in Culinary Arts from Mississippi University for Women in Columbus, Miss. When asked what her favorite part of the cooking school experience is, Michelle replied, “I love being on stage entertaining and informing everyone about my love of cooking.” Michelle resides in Calera, Ala., with her two cats Simon and Madeline. Some of her favorite activities including spending time at

Go long on shortcuts this entertaining season The long and short of it this entertaining season: take time to party at your party! It can be done with handy timesaving tips that allow you to plan, prep, and pull it all off so when the doorbell rings, you can step out of the kitchen and enjoy special time with friends and family. “My grandmother taught me that one of the host’s jobs is to make people feel comfortable and welcome in their home,” explained Katie Lee, celebrity chef and cookbook author. “That means planning ahead is the key ingredient to a fantastic gathering. When the party begins you’re free to welcome guests and enjoy the festivities.” Lee charts out her top shortcuts and two wonderfully easy recipes to get the party started.

Michelle Roberts home when she can and watching good movies. Armed with new culinary tips and techniques, you’ll be sure to impress your family and friends with these sophisticated yet surprisingly easy-tomake dishes. Not only will you leave the event with new recipe ideas, you’ll also go home with a valuable gift bag. Our ever-popular gift bags include an assortment of products and coupons including two “Taste of Home” magazines. And while you’re there, remember to enter for a chance to win one of many exciting door prizes. For more information about the event and how to purchase tickets, visit TasteofHome.com. You cabn also find us on Facebook and Twitter. The Taste of Home Cooking School is an event you won’t want to miss. Let’s get cooking.

The Right Menu. To spend more time with guests, look for recipes that can be made in advance and require few last-minute details. One of Lee’s go-to desserts is petite Triple-Berry Mini Cheesecakes which calls for on-hand ingredients and can be prepped and ready-to-go. It’s also gluten-free, a bonus for guests who shy away from foods containing gluten. The recipe can be found at www.Chex.com/Recipes. Who’s Your Prep Cook? Sure, it would be ideal to recruit a personal sous chef to assist with kitchen detail. Realistically, turn to your handy kitchen appliances and put them to work: Maximize your microwave and create a tasty homemade snack mix, like the Pumpkin Spice Chex® Mix, in about 15 minutes. Visit www. ChexPartyMix.com for a full menu of party snacking picks; Rely on your refrigerator and organize it well beforehand so that platters, containers and beverages are easily accessible; Killer crock pot recipes get rave reviews from guests and hosts alike, especially when they do the cooking – and keep food warm – in one contained pot. Barbeque sandwich meat, chicken wings, soups and appetizer meatballs are just a few of Lee’s many slow cooker favorites. Check It Off. There are many to-dos that can be handled – or shared – in advance of the big day. Some of Katie’s recommendations include: wash and dry vegetables for a crudite platter; give the kids a job, too, like vacuuming and taking out the trash; set small vases of fresh flowers throughout the house; set the table the night before; and gather the serving dishes and utensils you plan to use.

Salted oatmeal chocolate chip cookies by Morton Salt Page 8

Chex® Pumpkin Pie Crunch Prep Time: 15 minutes

Santa Fe two bean soup by Kitchen Basics Page 14 Moroccan chicken stew by Campbell’s Page 18

Prep Tip: Maximize your microwave when it comes to making irresistible homemade party mixes, like this one that delivers some of fall’s favorite flavors. And, to ease the stress of lastminute prep, you can make the mix up to 2 weeks ahead and store in an airtight container. Ingredients ¼ cup brown sugar 1 tablespoon pumpkin pie spice ¼ cup butter 2 teaspoons vanilla 2 cups Cinnamon Chex cereal 2 cups Wheat Chex cereal 2 cups Honey Nut Chex cereal 8 oz pecans

Caramel apple pie by Pillsbury Refrigerated Pie Crusts Page 7

Butternut squash soup with Amoretti and soft Cream by Gallo Page 13

Fudge brownies by King Arthur Flour Page 16

Preparation Directions: In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

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Ford’s Furniture • Floyd County Extension Service • Floyd County 4-H Clubs • 333 On Broad West Rome IGA has donated the food for the demonstrations at the Cooking School PRESENTED Ž

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SUNDAY, October 17, 2010

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Rome News-Tribune

APPETIZERS / SALADS

APPETIZERS / SALADS 1st 2nd 3rd

Lynn Bradfield SOPA DE POLLO FAJITA (CHICKEN FAJITA SOUP) 1 pound boneless, skinless chicken breasts, cut into strips 2 tablespoons olive oil 1 package fajita seasoning mix OR 2 - 3 tablespoons homemade fajita seasoning mix 1 red pepper, cut into matchstick pieces 1 green pepper, cut into matchstick pieces 1 large yellow onion, cut into thin strips 3 cups chicken stock 15 ounce can black beans, mostly drained 15 ounce can diced tomatoes, undrained 2 cups cooked rice 1 cup cooked corn Dash hot pepper sauce Salt and pepper Tortilla strips, sour cream, fresh lime wedges Cook chicken in heated olive oil over medium heat. Sprinkle seasoning over chicken and stir to doat. Add peppers and onion. Cook until vegetables are soft. Add chicken stock and bring to a boil over high heat. Add black beans, tomatoes, rice and corn. Reduce heat to low and simmer 30 minutes, uncovered, stirring once. Add hot sauce, salt and pepper as desired. Top with a few tortilla strips, small dollop of sour cream and lime wedge. *When using homemade fajita seasoning, just before serving add 2 tablespoons lime juice to pot. Lynn Bradfield Rome POTATO SOUP 4 cups peeled cubed potatoes 1 cup diced celery 1 cup coarsley chopped onion 2 cups water 2 1/4 tsp. salt 1 cup half and half 1 cup whipping cream (shake well) 3 tbsp. melted butter 1 tbsp. dried parsley flakes 1/2 tsp. caraway seeds 1/4 tsp. coarse ground black pepper Combine potatoes, celery, onion, water, and salt in large pot. Simmer covered about 20 minutes or until potatoes are tender. Mash mixture with vegetable masher leaving some vegetables whole. Stir in remaining ingredients. Return to low heat and cook slowly, stirring regularly until thoroughly heated. Joan L. Stager Rome BUFFALO CHICKEN CROCK POT DIP 2 large cans of chicken (white only) 1 cup Franks Red Hot sauce 2 cup ranch dressing 2 (8 oz.) cream cheese softened 2 cups sharp shredded cheese Mix first four ingredients together in a mixing bowl. Mix 1 cup of shredded cheese into mixture. Put into lined or sprayed crock pot. Heat on low. Top with remaining cheese. Ready to serve in about 30 minutes or when heated. Serve with tortilla chips, ranch dressing and celery sticks on the side. Lisa Waid Johnson Rock Spring

Rhonda Upshaw ROMA PEPPERONI PIZZA DIP 8 oz. cream cheese (softened) 1/2 cup sour cream 1 tsp. Italian seasoning 1 tsp. garlic powder Dash hot sauce 1/2 cup pizza sauce 1/2 cup chopped pepperoni 1/4 cup chopped green onions 1/4 cup chopped green bell pepper 1/2 cup shredded mozzarella cheese Preheat oven to 350 degrees. In a bowl, beat together cream cheese, sour cream, Italian Seasoning, garlic powder, and hot sauce. Spread this mixture evenly into greased a 9 inch pie plate. Spread pizza sauce over the top. Sprinkle the pepperoni, green onions and green peppers on top of the pizza sauce. DO NOT STIR. Bake for 10 minutes. Remove from oven and top with cheese. Bake 5 more minutes or until cheese is melted. Serve with your favorite chips. Rhonda Upshaw Lindale MARINATED BLACKEYED PEAS 1 (#300) can blackeyed peas (about 2 cups) 1 rib celery, chopped 1 ripe tomato, diced just before serving salad 1 Tbsp. finely chopped onion 1 Tbsp. light olive oil 1 Tbsp. vinegar 1 Tbsp. mayonnaise 1 tsp. sugar ¼ tsp. salt Dash cayenne pepper Drain and rinse the blackeyed peas. Add chopped celery and onion. Mix remaining ingredients (except tomato) and pour over peas. Stir gently and chill in refrigerator several hours or overnight. Just before serving, gently stir in the diced tomato. Serves 4. Gene Shaw Rome SWEET WHITE SCONES – SUNRISE SCONES 8 cups flour Pinch salt 1/3 cup sugar 4 tsp. baking powder 4 cups of mixed, dried pineapple, apricots, cranberries, raisins and blue berries – all cut to similar sizes. 1 1/2 sticks butter 3 eggs 1 1/3 cups milk Sift all the dry ingredients together into a large bowl, then add dried fruit. Rub in the butter. Mix the eggs and milk together, then add the mixture slowly to the dry ingredients until the dough comes together. Save a little of the mixture to coat the scones. Knead the dough lightly on a floured board. Roll out to about 1-inch thick and cut rounds. Place them on a floured pan, brush with the remaining egg mixture and sprinkle with sugar. Bake at 450 degrees for 10-12 minutes, then let cool before serving. Heather Mangel Lindale

ROASTED RED PEPPER AND CORN DIP Aluminum foil 8 oz. block of cream cheese 2 cans of whole yellow corn 1 stick of butter 1/3 cup of milk shredded pepper jack cheese Fritos Scoops 1/4 cup roughly chopped roasted red peppers

Begin by lining a baking sheet with aluminum foil and preheat oven to the broil setting. Open and drain the liquid off of two cans of whole yellow corn. Dump corn onto covered baking sheet and spread Frances Herron evenly. Place in oven, under broiler; keep an eye SHRIMP SALAD WITH on corn so it does not burn. AVOCADO AND MANGO While corn is broiling, put cream cheese and butter 2 tbsp. fresh lime juice in a microwavable bowl 2 tbsp. extra virgin olive and microwave for 1oil minute, stirring 1 tbsp. sugar occasionally. Check corn 1 large mango, peeled and when kernels are and diced into 3/4-inch golden brown, take out to cubes 1 large firm-ripe avocado, cool; it is okay if some peeled and diced into 3/4- pieces are browner than others, this givens the corn inch cubes a roasted flavor. Switch 1 medium cucumber, oven from broil to 350 sliced into ribbons, degrees. While corn is lengthwise cooling, remove one or two 24 large cooked shrimp, peeled, and de-veined roasted red peppers and 1/2 cup grated Parmesan roughly chop them. cheese Reserve a few pieces for 1/2 cup dry-roasted garnish. Combine corn, cashew nuts, chopped milk and roasted red peppers with butter-cream In a large bowl, whisk the cheese mixture. Pour into lime juice, olive oil and a dish that is safe for sugar until sugar baking; dip should have a dissolves. Add the mango, thick consistency. A avocado, cucumber and stoneware tart or quiche shrimp. Mix gently. dish makes for a beautiful Sprinkle with Parmesan cheese and chopped nuts. presentation. Bake at 350 for 30 minutes, remove Serve or cover and chill and top with shredded for up to 1 hour. Serves 4 pepper jack cheese; bake until cheese has melted. Frances B. Herron (Pepper jack can be Rome substituted for your favorite cheese.) Garnish GRAPE SALAD with roasted red peppers 3 lbs. whole seedless and serve with tortilla grapes (wash and drain chips, pita chips, or pieces well) of bread. My favorite is 8 oz. package of cream Frito’s Scoops. cheese, softened 1/2 cup confectioners Crystal Edenfield sugar Rome 1/2 tsp. vanilla 8 oz. sour cream 1/2 cup brown sugar 1/2 cup chopped pecans PIZZA DIP Mix the cream cheese, confectioners sugar and vanilla with mixer until smooth. Fold in the sour cream. Add grapes. Spoon into a 9x13 inch pan, or you may use a glass bowl. Mix brown sugar and pecans, spread over grapes. Cover tightly and refrigerate a few hours or overnight before serving. Laura Boyd Aragon AUTUMN AMBROSIA SWEET POTATO SALAD Dressing: 3/4 cup reduced fat mayonnaise 1/2 cup creamy poppy seed dressing 1 tsp. grated ginger 1/8-1/4 tsp. cayenne pepper or to taste Salad: 2 lbs. sweet potatoes, peeled, cubed, cooked until just tender, drained 1 can (15 oz.) pineapple tidbits, well-drained 1/2 cup diagonally sliced celery 1 cup flake coconut 1/2 cup craisins (sweetened dried cranberries) 1 can (15 oz.) mandarin oranges, well-drained Leaf lettuce: 1/2 cup lightly toasted chopped pecans Combine dressing ingredients in small bowl; set aside. Using large bowl, toss together the sweet potatoes, pineapple, celery, coconut, craisins and oranges. Stir in dressing, cover and refrigerate for several hours or overnight to allow flavors to blend. Place salad on lettucelined platter and sprinkle with pecans. 8-10 servings. Recipe variation: serve salad in lettuce-lined individual dishes or martini goblets for an even more elegant presentation. Mary Louise Lever Rome

1 8-oz. package cream cheese softened 1 (14-oz) jar pizza sauce 1/3 cup onions, chopped 1 1/2 cups mozzarella cheese, grated 1 (6-oz) can ripe olives, drained and chopped 2 ozs sliced pepperoni, chopped Light Corn Chips Preheat oven to 350. Press cream cheese in bottom of 9-inch glass pie pan. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350 for 25 minutes. Serve with light corn chips.

AUTUMN APPLE SALAD 1 20 oz. can crushed pineapple (not drained) 2/3 cup sugar 1 package (3 oz.) lemon flavored gelatin 1 8 oz. package cream cheese (softened) 1 cup diced unpeeled apples 1/2 to 1 cup chopped nuts 1 cup chopped celery 1 cup whipped topping In a sauce pan, combine pineapple and sugar, bring to a boil; boil for 3 minutes. Add gelatin, stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9 inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves. Kay C. Bennett Trion BROCCOLI SALAD 3 bunches of broccoli, cut small 3/4 cup raisins 1 cup almonds (slivered) 1 red onion, finely chopped 1 pkg. Sunflower seeds 1/2 lb. Fresh bacon (crumbled) OR 1 package of bacon bits 1 cup mayonnaise 1/2 cup sugar 3 tbsp. vinegar Mix together all the ingredients, let stand in refrigerator for 24 hours, then serve.

CORNHOLE TAILGATE CASSEROLE 1 stick butter 1 block of cream cheese 2 cans of shoe peg corn 2 tablespoons of chopped jalepenos 1 cup of shredded sharp chedder cheese 10 jalepenos for top of casserole Preheat oven to 350 degrees. Melt butter and cream cheese in pan. Drain and add both cans of shoepeg corn. Add 2 tablespoons of chopped jalepenos. Transfer to 8 x 8 packing dish and cook uncovered on 350 degrees for 20 minutes. Add chedder cheese and jalepenos to top of casserole and bake until cheese melts. John Garcia Kingston

TASTE OF HOME COOKING SCHOOL The Taste of Home Cooking School comes to The Forum on Oct. 19 at 6:30 p.m. Tickets are $4 in advance or $6 at the door. Guests can enjoy sharing recipes, viewing cooking demonstrations by culinary expert Michelle Roberts as well as gift bags and door prizes.

Pamela Franklin, Calhoun

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Sally Caesar Rome CHARLOTTE’S LAYERED SALAD 1 head romaine lettuce, chopped 1 can water chestnuts, sliced 1/2 cup red bell pepper, diced 1/2 cup yellow bell pepper, diced 1/2 cup celery, chopped 1/2 cup raisins 2 sliced bananas, sprinkled with lemon juice to prevent turning dark 10 ozs. frozen green peas Dressing 1/2 cup mayonaise 1/3 cup sugar 2 tbsp. vinegar Mix well and pour over salad which has been layered in 9 x 13 pan in order given. Sprinkle with 4 slices bacon, cooked and crumbled. sprinkle with 1/2 cup grated cheddar cheese. Charlotte McCary Lindale

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Rome News-Tribune

CHILDREN’S CREATIONS

CHILDREN’S CREATIONS 1st

2nd

3rd

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SUNDAY, October 17, 2010

5

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Recipe Contest Winners

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FIESTA CHICKEN

FIESTA PASTA

6 boneless and skinless chicken breasts 1 envelope taco seasoning 1 medium jar salsa 2 cups Mexican blend shredded cheese 2 boxes Spanish rice mix; prepared according to package directions.

2 cups whole or multigrain rotini pasta, cooked as per product’s directions 1 cup chopped, grilled chicken 1 15 oz can black beans, drained and rinsed 1 15 oz can whole kernel corn, drained 4 oz light sour cream 4 oz salsa (mild, medium or hot – to taste) 1/2 cup shredded sharp cheddar cheese 1/4 cup washed, chopped cilantro

Toppings: Sour cream, green onions, sliced black olives Preheat oven to 350 degrees. Spray a large rectangle baking dish with cooking spray. Place chicken in a large zip loc bag. Add taco seasoning to bag, seal bag and shake until chicken is coated evenly. Place chicken breasts in baking dish. Bake for 30 minutes. Meanwhile, prepare rice according to package directions. Remove chicken from oven and spoon salsa over each piece of chicken. Place back in the oven for 10 minutes. Remove and sprinkle with cheese. Place prepared rice on large platter. Then place each piece of chicken on top of the rice. Add desired toppings. Beth Winters, age 9 Lindale MINT CHOCOLATE NOMELT ICE CREAM CONES 3 packages (4.67 oz. each) thin mint parfait candies, unwrapped 1 1/4 cups granulated sugar 1/2 cup butter, softened 3 eggs 1 cup milk 1 tsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 24 flat bottom ice cream cones 2 cans (16 oz.) chocolate frosting Set aside 48 candies. Finely chop the remaining candies. Beat sugar and butter in large bowl with electric mixer on high. Add eggs, milk, vanilla and mix well. Combine flour, baking powder and salt in another bowl. Add flour mix to butter mix and beat on low to combine. Add chopped candies. Beat mixture on high till smooth, about three minutes. In the bottom of each cone place one of the reserved whole candies. Save 24 for garnish. Divide batter among the cones filling about 3/4 full. Place cones on baking sheet and bake in pre-headed 350 degree oven until cake springs back – about 20-25 minutes. Cool completely. Spread frosting on the cooled “cone� cakes. Top with remaining candies (either whole or chopped). Robby Mangel, Age 8 Lindale

In a large mixing bowl, combine sour cream and salsa. Add pasta, chicken, beans and corn. Stir to coat all ingredients equally with sour creamsalsa mixture. Serve immediately or chill until needed. Place individual servings of approximately 1 cup each onto plates, and sprinkle with cheese and cilantro to garnish. Yields approximately 6 servings. Haley Patterson, age 14 Rome STRAWBERRY MICE 1 lb. large strawberries 1 small bag (2 1/8 oz.) sunflower seeds 1/2 cup small chocolate decorative sprinkles 1 small bag licorice Twizzlers Clean and take stems off strawberries. Cut in one half and place on serving plate or platter. On small end of strawberry place one sunflower seed on top on each side – left and right (for ears). Under sunflower seeds place one small chocolate sprinkle (for eyes). Cut licorice Twizzlers in half, then half again (for 4 pieces). Place one piece of the cut licorice at the back end or larger side of strawberry (for a tail). It should resemble a mouse.

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Kimberlin Bradfield BUTTERMILK PANCAKES WITH WARM BLUEBERRY TOPPING 3 cups flour 3 tablespoons sugar 1 tablespoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk, room temperature 1/2 cup milk, room temperature 3 eggs, beaten 1 teaspoon vanilla extract 1/4 cup butter, melted Warm blueberry topping: 1/4 cup sugar 1 tablespoon cornstarch 1/8 teaspoon cinnamon Pinch salt 1/4 cup water 2 teaspoons butter, softened 1 pint blueberries Lightly sweetened whipped cream Confectioners’ sugar In a large bowl, combine dry ingredients. Combine remaining ingredients and add to bowl. Mix well. Let stand 5 minutes. Using 1/4 cup batter for each pancake, cook over medium heat in a nonstick pan until tops are bubbly and bubbles burst; edges appear dry. Turn over and cook until bottom is golden. Repeat. Serve with warm blueberry topping, whipped cream and a light dusting of confectioners’ sugar. Blueberry topping: In a saucepan, combine dry ingredients. Stir in water. Add butter and blueberries. Bring to a boil, stirring gently, over medium heat until mixture is smooth and thickens.

Children’s Creations Pg. 5

Meats Pgs. 6, 7

Vegetables Pgs. 9, 10

Desserts Pgs. 11, 12, 13

Door Prizes Pgs. 7, 8, 14, 15, 16, 18

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8/27/2010 6:28:35 AM

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Kimberlin Bradfield, 11 Rome

Josh Kilgore, age 14 Calhoun

Appetizers/Salads continued DEVILED CHEESE BALL

ITALIAN PASTA SALAD

2 cups shredded sharp cheddar cheese 6 ounces cream cheese, softened 2 (4oz) cans deviled ham 4 Tbsp. fmely chopped onion 6 Tbsp. fme1y chopped green chilies 3/4 cup chopped pecans assorted crackers

1 box Rotini 1 cup walnuts, chopped 1/2 cup sun dried tomatoes in oil, thinly sliced 2 cloves garlic, crushed 1/4 cup extra virgin olive oil 2 cups broccoli florets (fresh) 1 cup parmesan cheese, freshly grated 1/2 cup fresh basil, cut into thin strips Salt and pepper to taste

Combine cheddar cheese, cream cheese, deviled ham, onion and chilies in a bowl; mix well. Shape mixture into ball. Roll in pecans. Wrap in plastic wrap. Chill in refrigerator. Serve with assorted crackers. Lee Winters Lindale

Cook pasta to package directions. Meanwhile, saute walnuts in small skillet for 1-2 minutes until slightly brown. Place in large salad bowl. Add sun dried tomatoes, including some oil from tomatoes, garlic, and olive oil. Add broccoli into boiling water with pasta for last 3 minutes. Drain and add pasta and broccoli to salad bowl. Add parmesan cheese and basil. Season with salt and pepper. Mix well and serve. Margaret Lackey Rome

Clinical Breast Exam Because a mammogram isn’t enough!

Mammograms are an important tool in the fight against breast cancer. But, mammography shouldn’t be seen as a stand-alone procedure. A Clinical Breast Exam can detect up to 7% of cancers that appear normal on mammography. Some types of breast cancer aren’t even visible on a mammogram until they become very advanced. When coupled with mammography, a Clinical Breast Exam provides the most comprehensive evaluation and diagnosis. At The Breast Center at Floyd our specially trained professionals take the time to get it right. We use a systematic search pattern to make sure no breast tissue is missed, also taking the time to teach you how to examine your own breasts. If a breast problem is discovered, our physicians and staff work as a team to provide results in 24 hours*.

The Breast Center at Floyd, Come to Know the Difference *For most women

www.floyd.org

6

SUNDAY, October 17, 2010

1st

Sally Caesar

•

Rome News-Tribune

MEATS

MEATS 2nd

Whitney Gates

CHEESY SHRIMP AND GRITS CASSEROLE

LEMON POPPY SEED CHICKEN

4 cups chicken broth 1/2 tsp. salt 1 cup stone ground grits 1 cup (4 oz.) shredded sharp cheddar cheese, divided 1 cup (4 oz.) shredded Monterey Jack cheese with peppers 2 tbsp. butter 6 green onions, chopped 1 green pepper, chopped 1 garlic clove, minced 1 pound small fresh shrimp, cooked and peeled 1 10-oz. can diced tomatoes and green chilies, drained 1 tbsp. sherry 1/4 tsp. salt 1/4 tsp. pepper

6 skinless, boneless chicken breast halves - diced 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 2 tablespoons dry sherry salt and pepper to taste 8 ounces buttery round crackers, crushed 1 1/2 tablespoons poppy seeds 1 tablespoon lemon zest 1/2 cup butter, melted

Bring 4 cups chicken broth and 1/2 tsp. salt to a boil in a large saucepan. Stir in the grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup cheddar cheese and Monterey Jack cheese. Melt butter in a large skillet over medium heat. Add green onions, pepper and garlic. Saute 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, tomatoes, sherry, salt and pepper. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup cheddar cheese. Bake at 350 for 30 to 45 minutes. Sally Caesar Rome HEARTY AND HEALTHY BLACK BEAN SPAGHETTI 1 1/4 pounds lean ground beef 1 (15 oz.) can black beans, drained and rinsed 1 cup diced onion 1 Tbsp. Worcestershire sauce 1 (8 oz.) box whole wheat spaghetti 1/2 to 2/3 cups grated parmesan cheese 4 Tbsp. extra virgin olive oil Garlic salt Salt Mash beans with potato masher. Mix well with ground beef, onion, Worcestershire sauce and 1 tsp. salt. Cook until browned in large skillet. Drain any excess fat and crumble meat mixture. Cook spaghetti in lightly salted water and 1 tbsp. olive oil. Do not overcook spaghetti. Drain spaghetti and toss with the remaining 3 tbsp. olive oil. Sprinkle with parmesan cheese and garlic salt to taste (about 1 tsp.). Add ground beef/ bean mixture and toss lightly. Serves 6. Lynn Shaw Rome CRANBERRY TURKEY ROLL-UPS Soft tortilla shells 1/2 cup mayonnaise 3/4 cup jellied cranberry sauce Baby spinach leaves or any dark lettuce Shredded cheddar cheese Turkey or chicken Mix the mayonnaise and cranberry sauce and spread on the tortilla shells. Add turkey, spinach or lettuce and cheese. Roll up and serve or keep chilled. Gene Shaw Rome

Preheat to 350 degrees Fahrenheit. Place the diced chicken breasts on the bottom of a 9 x 13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top. Mix the poppy seeds, lemon zest and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppy seed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings. Whitney Gates Rome GRECIAN GRILLED CHICKEN SALAD TRIFLE WITH SPICY LEMON FETA DRESSING Dressing: 1 cup feta cheese, crumbled, reserving 1/4 cup 1 cup fat-free Greek yogurt 1/2 cup reduced fat mayonnaise 1 tsp. all-purpose Greek seasoning or to taste 1 tsp. grated lemon zest 1 tsp. fresh lemon juice 1/8 tsp. cayenne pepper or to taste Salad: 3 cups ribbon-cut iceberg or romaine lettuce 2 1/2 cups chopped cooked grilled chicken breasts 1 cup thinly sliced green onions and tops 1/2 cup pitted, sliced Kalamata or other Greek olives 1 can (15 oz.) white beans, rinsed, drained 1 cup unpeeled cubed hothouse (English) cucumber 1 cup cubed red bell pepper 1/4 cup coarsely chopped flat leaf parsley Lemon slices or wedges For dressing, set aside 1/4 cup feta cheese. Place remaining feta cheese in a shallow bowl and mash with a fork until it is the constancy of cottage cheese. Add yogurt, mayonnaise, Greek seasoning, lemon zest, lemon juice and cayenne pepper, blending well. Adjust seasoning to personal taste; cover and refrigerate. When ready to use, if mixture is too thick, stir in additional yogurt. For salad, place lettuce in bottom of 2-quart footed trifle dish or deep glass bowl. Layer with chicken, onions, olives, 1/4 cup reserved crumbled feta, white beans, cucumber and bell pepper. Top with dressing. Cover with plastic wrap and chill at least 4 hours or overnight. When ready to serve, sprinkle with parsley and garnish with lemon slices or wedges. Makes 8-10 servings. Mary Louise Lever, Rome

WELLINGTON PODS

3rd

Viginia Autumn Woodward CUBAN PICADILLO 1 large onion sliced 2 cloves garlic minced 2 tbsp. oil 1 1/2 lb. ground chuck 1 8 oz. can tomato sauce 1/4 cup beef broth 1 large tomato peeled and chopped 1/2 cup raisins, plumped in water and drained 1 tbsp capers 1/2 cup stuffed green olives, quartered 2 medium green peppers, cut in strips 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. cinnamon 1 tsp. salt

Melt butter in a skillet, sear steaks on both sides, remove steaks to plate, cover and set aside. Finely chop onion and cook with mushrooms in the skillet with the steak drippings until tender. Divide the crusts into four equal pieces. Beat the egg and water together. Slice the steak into thin pieces. Lay out the pie crust pieces and layer the steak, onions, mushrooms and cheese. Fold over the crust and seal with some of the egg mixture. Brush the tops of each pod with the remaining mixture. Preheat oven and bake as pie crust directions indicates. Serves four. Heather Mangel Lindale

MEATBALLS 1 lb. ground beef 1 small, chopped onion 3 tbsp. flour salt and pepper to taste Mix ground beef, chopped onion, flour, salt and pepper. Roll into meatballs and place in skillet to brown. After browning meatballs place in crockpot for 1 to 2 hours on low setting. Serve over rice. Cynthia Bryan Summerville MAMMAW TRAYLOR’S PARMESAN CHICKEN 4 boneless, skinless chicken breasts 1/2 cup Italian bread crumbs 1 jar marinara sauce 1 box angel hair pasta 1/2 cup shredded parmesan cheese 1/4 cup shredded mozzarella cheese Flatten chicken breasts and then roll them in Italian bread crumbs until well coated. Place the chicken breasts in a skillet over medium heat, turning occasionally. Cook until done through. Cook pasta in boiling water until done. Place cooked pasta on a plate, top with a chicken breast. Pour heated marinara sauce over all, add 1/4 of the shredded cheeses to each serving. Serve while hot. Makes four servings. Lisa Traylor Calhoun

Having a problem with ripping fried eggs? Spray the spatula with a little non-stick cooking spray and dish up perfectly fried eggs every time.

TROY’S

A Roman Tradition Since 1929 “Best Breakfast In Town”

We offer: A Full Breakfast Menu, Lunch and Catering

Catering Available for Holiday Parties & Special Occasions! Parties Available at Our Location or Yours CALL TODAY & RESERVE YOUR DATE!

BREAKFAST BUFFET

BAKED AVOCADO CHICKEN PARMIGIANA

2 chicken breasts, boneless, skinless and halved lengthways 1/4 cup grated Parmesan 2 packages yellow rice cheese cooked as directed 1/2 tsp. Italian seasoning 1/2 tsp. garlic powder In a large skillet cook 1/2 cup all-purpose flour onion and garlic in oil, 2 tbsp. milk until soft but not brown. 2 eggs Stir in ground chuck, 1 1/2 cups dried breaking it up. Cook 5 breadcrumbs minutes, stirring until meat loses pink color. 2 tbsp. peanut oil Add all other ingredients, butter flavored cooking except green pepper spray strips. Simmer for 15 1/2 cup tomato pasta minutes. Add green sauce pepper strips and cook 2- 1 medium avocado, 3 minutes more. Serve peeled and sliced over hot yellow rice. 1/2 shredded reduced-fat Serves 6 to 8. mozzarella cheese Virginia Autumn Woodard Lyerly

Cooking tip

2 tbsp. butter 4 New York strip steaks 1 can mushrooms (large) 1 onion 1 package shredded mozzarella cheese 1 package pre-rolled pie crusts 1 large egg 1 tsp. water

Preheat oven to 350 degrees. Line a 13 by 9inch baking pan with foil. Place chicken between 2 sheets of plastic wrap. Using a rolling pin, pound until each is about 1/4-inch thick. Mix together the Parmesan cheese, Italian seasoning, garlic powder and flour. Whisk the milk and eggs until combined. Coat each piece of chicken with flour mixture and dip in egg mixture. Coat each with breadcrumbs, pressing on to secure, if necessary. Heat peanut oil in a large nonstick skillet over medium heat. Cook chicken 3 to 4 minutes per side, or until golden brown. Transfer to prepared baking pan. Spoon sauce over each piece. Arrange avocado over sauce. Sprinkle with mozzarella cheese. Place pan in oven and bake for 5 to 10 minutes or until chicken is cooked through.

Fri. 7am - 11am • Sat. 6am - noon Adult $6.99* • Children 3-12 $4.99* (under 3 free) * includes drink

Southern Style Cooking... Just Like Home! Open Monday Thru Saturday 6am - 3pm Closed Sunday

706-235-8288 • FAX 706-235-8298 1024 North Broad • Rome, GA 30161

Flowers & Gifts by Joan, Inc. Owned and Operated by the Grace of God

Joan Taylor Owner

FULL SERVICE FLORIST SERVING ROME & SURROUNDING AREA

3964 Martha Berry Hwy, Rome, GA 30165 (706)-295-3004

Frances B. Herron Rome

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FAVORITE POT ROAST 1 sirloin tip roast 1 package Lipton onion soup mix 1 can cream of mushroom soup Salt and pepper to taste Mix onion soup mix and cream of mushroom soup with enough water to cover roast. Cook in 300 degree oven for several hours or until fork tender. Serve over rice or mashed potatoes. Kay C. Bennett Trion

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210 Broad Street • Historic Downtown Rome 706.232.0033 Mon.-Fri. 10 - 6PM • Sat. 10 - 4PM

Rome News-Tribune

MEATS / DOOR PRIZES MEATS continued

WINTER SOLSTICE BEEF STEW

3 pounds lean beef, cut into 1 inch cubes 1 clove garlic, minced 1 lg. onion (diced fine) 2 bay leaves 3 stalks celery (diced 1 teaspoon salt fine) 1/2 teaspoon black 3 T. canola oil pepper 3 c. cashews (toasted and 1/4 teaspoon thyme chopped into small bits) 1 cup Burgundy or other 2 c. vegeburger dry red wine 1 c. unsweetened soy milk 3 slices bacon, cut into 2 2 T. cornstarch inch pieces 2-3 T. McKay’s Beef-Style 1/4 cup olive oil Seasoning 1 large onion, cut into 1 T. Bragg’s Liquid thin strips Aminos 2 3/4 cups beef stock, 1/2 t. salt divided 1/2 c. Grapeseed 1 pound baby carrots Vegenaise (or any egg 5 medium potatoes, free mayonnaise) peeled and cut into bitesized pieces Saute onions and celery 1 medium sweet potato, in oil until onion is clear peeled and cut into and celery tender; place bitesized pieces in large mixing bowl. 15 oz. can diced tomatoes, Add rest of ingredients; undrained mix will. 1 pound green beans, Pour into 9” x 13” cooked tendercrisp casserole dish sprayed 3 tablespoons cornstarch with nonstick cooking spray. Combine meat and next 6 Cover with foil; set dish ingredients in a plastic in shallow pan of water. bag. Refrigerate several Bake 350 deg. F. 45 min. hours or overnight, Remove from water; Iurning several times. uncover; bake 15 more Drain meat, reserving min. marinade. Remove and Cut into squares; serve discard bay leaves. Cook warm with ketchup, gravy bacon until crisp in a or taco sauce. large Dutch oven. Yield: Twenty 1/2-cup Remove and reserve servings. bacon. Add. olive oil to pan and heat at medium. Phyllis Blosser Add beef cubes and Lindale onion. Cook until onion is tender. Add reserved PORK CHOPS WITH marinade and all but 3 CABBAGE AND APPLES tablespoons beef stock. Crumble bacon and add 3 teaspoons paprika, to pot. Bring mixture to a divided boil. Cover; reduce heat 2 teaspoons chopped and simmer 1 1/2 hours. fresh thyme or 1 teaspoon Add carrots and both dried, divided types of potatoes. Bring 2 teaspoons kosher salt, to a boil then reduce to divided low. Cover and cook 30 1 1/2 teaspoons of black minutes or until pepper, divided vegetables are done. Stir 2 teaspoons chopped in tomatoes and green fresh sage or 1 teaspoon beans. Combine dried, divided cornstarch and 6 bone-in pork chops remaining beef stock. 2 bacon slices While stirring stew, 1 head cabbage, coarsely slowly add to pot. chopped Continue to stir until 2 medium onions, thinly mixture is slightly sliced thickned. 1 large Granny Smith apple, peeled and sliced Lynn Bradfield 1 tablespoon tomato Rome paste 1 12-ounce bottle lager beer WILD AND HEAVENLY Garnish, fresh thyme CHICKEN BAKE sprigs CASHEW NUT ROAST

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon fresh or dried sage. Rub over pork chops. Cook bacon slices in a large deep skillet over medium heat 6-8 minutes until crisp. Drain on paper towel. Reserve drippings. Cook pork chops in drippings 3 minutes on each side. Remove pork and keep warm. Add cabbage, onion, and apples. Cover and reduce heat to medium. Cook, stirring occasionally 15 minutes. Add tomato paste, beer, bacon, and remaining herbs, salt, and pepper. Cover and cook 15 minutes until cabbage is tender and liquid is thickened. Add pork chops and cook uncovered 5 minutes or until thoroughly heated. Can substitute 1 1/2 cup apple cider for beer. Margaret Lackey Rome RANCH CHICKEN 2 cups crispy rice cereal 1/2 cup grated parmesan cheese 1 envelope (1 oz.) ranch salad dressing mix 2 egg whites, beaten 4 skinless, boneless chicken breasts Preheat oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan cheese and salad dressing mix in a large bowl. Place beaten egg whites in a medium bowl. Dip each chicken breast in the egg whites and then in the cereal mixture to coat evenly. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear. About 20~25 minutes. Serve hot. Elaine Gilmer Silver Creek

3 cups cooked chicken 1 can cream of celery soup 1 cup shredded cheddar cheese 1 cup mayonnaise 1 small jar diced pimentos; drained 1 can water cheshlUts; diced 2 cans French style green beans; rinsed and drained 1 small onion; chopped 1 box long grain and wild rice prepared according to package directions Preheat oven to 350 degrees. Mix all ingredients together and place into a large baking dish. Topping: 1 sleeve Ritz crackers; crushed 6 Tbsp. butter; melted Mix crushed crackers with melted butter and sprinkle evenly on top of above mixture. Bake for 30 minutes or until browned and bubbly. Lee Winters Lindale PLUM GLAZED CORNISH HENS 2 Cornish game hens 2 tbsp. butter or margarine, melted 1/2 cup plum preserves 2 tbsp. ketchup 1 tbsp. soy sauce 1/2 tsp. ground ginger 1/2 tsp. granulated sugar Rinse the Cornish hens in water, pat dry, then brush with melted butter. Place skin side up on grill rack over hot coals. Grill covered for about 30 minutes, then turn hens over and lete cook for 30 minutes more. Done when fork tender. While hens are grilling, combine plum preserves, ketchup, soy sauce, ginger and sugar in a small bowl, mix well. Bruch sauce on hens the last 5 minutes of cooking. Serve remaining sauce with hens. Pamela Franklin Calhoun

CHICKEN PASTA PIE 2 - 9 inch deep-dish pie shells Bake the pie shells for 10 minutes at 350 degree, cool 1 lb skinless, boneless chicken breast Boil until tender, cool, chop into small pieces 1 1/2 cup macaroni pasta Boil until tender, drain 1 1/2 stalks celery, chopped 1 1/2 large carrots or 6 miniature carrots, sliced 2 cloves garlic, pressed 1 jalapeno pepper, seeded and finely chopped 1/4 cup onion, chopped Boil celery, carrots, garlic pepper and onion 8 minutes Add to vegetable pot 3/4 cup frozen green peas 3/4 cup frozen corn Continue cooking for 8 more minutes Drain and mix with chicken and macaroni. Add: 1 can cream of mushroom or chicken soup, undiluted 1-teaspoon cornstarch dissolved in 1/2 cup warm water 1/3 stick butter or margarine, melted Mix well and pour into piecrusts Top with shredded sharp cheddar cheese or cheese of choice Bake at 400 degree until cheese is melted. Top pies with 6 oz. can of French fried onions, crushed and divided Continue baking until onions are brown

Door Prizes

John Massey, owner of Massey’s The Diamond Store and Bridal Gallery, is donating this year’s grand prize, a 14k white gold link necklace valued at $1,500.

Jerry Kuykendall Rome SHRIMP N SHELLS CASSEROLE 1 box medium pasta shells 1/2 cup milk 1 16-oz. jar alfredo sauce 1 lb. frozen, pre-cooked and deveined shrimp 16 oz. bag frozen sugar snap peas for stir fry 1 cup sharp shredded chedder cheese 1 tbsp. black pepper 1/2 tsp. garlic powder 1/2 tsp. ground red pepper 1/2 tsp. onion powder 1 tbsp. salt 1/2 cup sour cream

Margie Gamble, owner of Maggie May’s, is donating a fall leaves chip and dip set by Amber Abundance and a “Quick Lunches and Brunches” cookbook. The total value of the items is $72.95.

Cook pasta until tender but firm in large pot. Drain well and set aside. Mix alfredo sauce and milk. Run hot water over shrimp and frozen vegetables, drain well and set aside. Add remaining ingredients in large pot to alfredo sauce and mix over warm heat and gently fold in vegetable/shrimp mix, then shells. Blend well, then pour into casserole dish and bake at 350 degrees for 25 to 30 minutes or until bubbly. Can add 2 rolls of crushed Ritz crackers mixed with 1/2 stick melted butter as topping.

8 skinless chicken thighs 2 tbsp. whole wheat flour 2 tbsp. olive oil 1 small onion, thinly sliced 1 garlic clove, crushed 1 each large red, yellow and green bell peppers, seeded and thinly sliced 14 oz. canned, chopped tomatoes 1 tbsp. chopped fresh oregano, plus extra to garnish salt and pepper Toss the chicken thighs in the flour, shaking off excess. Heat the oil in a wide skillet and fry the chicken quickly until sealed and lightly browned, then remove from the pan. Add onion to the pan and gently fry until softened. Add garlic, peppers, tomatoes and oregano, then bring to boil, stirring constantly. Arrange chicken over the vegetables, season well with salt and pepper, reduce heat then cover the pan and simmer for 20-25 minutes or until chicken is cooked and tender. Taste and adjust seasoning, garnish with oregano and serve with crusty whole wheat bread. Angie Kizziah Cedartown

SUNDAY, October 17, 2010

7

Celebrate fall with easy-tobake apple pie Fall brings crisp air, breathtaking color and a variety of fun family activities, including trips to the apple orchard. What better way to maximize family bonding time: Enjoy a visit to a local orchard this fall, pick up a variety of tasty apples then end your day with an evening in the kitchen baking a pie. Pies are the new retro-chic dessert, especially on trend in the fall when apples are abundant, and the aroma of fresh-baked apple pie gathers the family around the dinner table. Cortland or Honey Crisp, McIntosh or Granny Smith — a number of apple varieties make the trip from tree to baking dish effortlessly. To save time in the kitchen, use Pillsbury® Refrigerated Pie Crusts to assemble an A-plus apple pie with ease. Simply unroll the crust into a pie pan, fill with a delicious apple filling, bake and enjoy the sweet taste and aroma of fresh-baked pie in just over an hour. Have fun with the kids; let them use pastry cutters to cut out fall shapes to decorate the top crust. This recipe for Caramel Apple Pie pairs two favorite fall flavors. It tops a hearty apple pie with caramel drizzle and pecans. In practically no time at all, you’ve just started a new family tradition! For more fall pie favorites, visit www. pillsbury.com/pie, or follow Pillsbury on Facebook at ww. facebook.com/lovethepie.

Caramel Apple Pie Ingredients Crust 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ¼ cup finely chopped pecans

Marylou Gentry Calhoun CHICKEN PEPPERONATA

•

Linda Parker, owner of Linda’s Accessories in Adairsville, is donating a $50 gift certificate.

Filling ¾ cup sugar 2 tablespoons allpurpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice 6 cups sliced peeled cooking apples (6 medium) Topping 1/3 cup caramel ice cream topping ¼ cup chopped pecans Directions

Kim Clark, owner of Initially Twisted, and Katie Reed are donating a zebra canvas tote bag, a pair of Oka Bee sandals and a scented candle. The total value of the items is $60.

Heat oven to 425°F. Make pie crusts as directed on box for TwoCrust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crustlined pan. In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crustlined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

8

SUNDAY, October 17, 2010

•

Rome News-Tribune

DOOR PRIZES / TASTE OF HOME COOKING SCHOOL

Door Prizes Gene Meyer, manager, and employees of Kangaroo Jakes are donating a party for 16, valued at $235.

Allied Food Service is donating a certificate for one spiral sliced ham valued at $30 and a certificate for one turkey breast, valued at $30. Pictured are Bill Turner, from left, Lavina Nance, Elaine Toles and Donny Chupp.

Joan Taylor, owner, and Kathy Holder of Flowers and Gifts By Joan are donating a fall floral arrangement valued at $60.

Allie Evans of River City Antique Mall is donating a gift basket including a $100 gift certificate. Total value is $150.

Morton Salt teams up with Fall Taste of Home Cooking School The facts are in. Nearly 50 percent of consumers are opting to spend more time in their own kitchens rather than in fast food lines and restaurant dining rooms. Morton Salt has responded with a line of AllPurpose Sea Salts, aimed at guiding consumers to prepare meals and desserts with quality and ease. Now cooks around the country will have the opportunity to learn more about these products at the Fall 2010 Taste of Home Cooking School tour. Taste of Home culinary experts will be armed with Morton’s new line of sea salts as they tour the country, offering step-by-step techniques and tips to flavorful dishes. “Morton is proud to be participating in the Fall 2010 Taste of Home Cooking Schools,” said Mark Roberts, CEO, Morton Salt. “We believe the attendees are looking for more innovation with recipes, especially around the holidays. We hope these home chefs enjoy learning about new ways to use sea salt.” Morton Salt is one of several national sponsors of the fall cooking classes. In addition to demonstrations, recipes ideas, and door prizes, attendees will receive a gift bag stocked with products and a Taste of Home cookbook Morton’s featured All-Purpose Sea Salts measure like table salt, which makes them “recipe-ready” for cooking and baking. Harvested from the sparkling waters of the Pacific, Morton® All-Purpose Natural Sea Salt is additive free, while the Morton® Iodized All-Purpose Sea Salt supplies iodine, an added nutrient. Visit mortonsalt.com for more product information and recipe ideas. About Morton Salt, a K+S Group Company Morton Salt, a Chicago-based company, established in 1848, is North America’s authority on salt and a leading producer of salt for grocery, water softening, ice control, agricultural, and industrial uses. Morton introduced the nation to the Morton Umbrella Girl and the now-famous slogan, “When It Rains It Pours”® in 1914. Since that time Morton Salt products have graced the shelves of more homes throughout the country than any other brand of salt.

Salted Oatmeal Chocolate Chip Cookies Servings: 24 Ingredients 1 Cup (2 sticks) Unsalted Butter, softened 1 Cup Packed light brown sugar 1/2 Cup White sugar 2 large Eggs 2 teaspoons Vanilla extract 1 ¼ Cup All Purpose flour 1/2 teaspoon Baking soda 1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top) Morton® All-Purpose Natural Sea Salt 3 Cups Instant Oats 1 Cup Semi sweet chocolate chips Directions 1. Preheat oven to 325 degrees F. 2. Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla. 3. In a separate mixing bowl, whisk flour, baking soda and ½ tsp of salt and then add to butter and egg mixture and mix until combined. 4. Fold in oats and chocolate chips into entire mix with a wooden spoon until combined. 5. Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ½ tsp of salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12 -15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.

Heatherwood Apartments is donating a $75 Harvest Gift Basket. Pictured is 27-year resident Louise Andrews.

Dean Lewis of Homestead Restaurant is donating two $25 gift certificates.

Rome News-Tribune

VEGETABLES

1st

VEGETABLES 2nd

3rd

Lee Winters

Mary Louise Lever

SAN ANTONIO SQUASH CASSEROLE

PEPPERED MUSHROOM WILD RICE

5 or 6 medium size yellow squash 1/2 cup chopped onion 1/2 cup butter 2 eggs beaten 1 cup extra-sharp grated cheese 1 teaspoon salt 1/2 teaspoon black pepper 1 cup evaporated milk (Pet) 2 cups crushed ritz crackers 1 can (mild) rotel, drained 1 small can black olives, drained

SIMPLY THE BEST BAKED MEXICORN MAC ‘N CHEESE

4 cups water 1 cup uncooked wild rice 1 teaspoon butter 1 1/2 teaspoons salt; divided 1/2 cup uncooked brown rice 8 bacon strips; diced 2 cups sliced fresh mushrooms 1 large onion; chopped 1 medium green pepper; chopped 1 medium red pepper; chopped 1 celery rib; thinly sliced 1 can beef broth 2 Tablespoons cornstarch 1/4 cup cold water 1/2 cup slivered almonds

Preheat oven to 375 degrees. Slice squash and cook with onion in a small amount of water until tender. Drain squash and mash. Add the butter to the mashed squash. let squash cool. Add remaining ingredients. Place squash mixture into a greased casserole dish and bake for approximately 40 minutes. I have also mixed yellow squash and zucchini squash for this casserole. Rhonda Upshaw Lindale ONE POTATO, TWO POTATO SOUP 8 medium potatoes, peeled and cubed 1 medium to large sweet potato, peeled and cubed 1 can chicken broth (about 2 cups) 1 Tbsp. dehydrated onions Water 1 small can evaporated milk (about 1/2 cup) 1 tsp. dried basil 1 1/2 tsp. salt or salt to taste Optional: Shredded cheddar cheese for garnish Place potatoes, onions, basil and salt in large pot. Add chicken broth and enough water to cover the potatoes. Cook over medium heat until fork tender. Using a potato masher, lightly break up the potatoes. Add the evaporated milk and additional water, if need be, for desired thickness. Serve warm; add cheese garnish to bowls of soup, if desired. Makes 6 to 8 servings.

In a large saucepan, bring water, wild rice, butter and 1/2 tsp. salt to a boil. Reduce heat; cover and simmer for about 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender. Meanwhile, in a large skillet. cook bacon until crisp. Remove and drain on paper towels; reserving 2 Tbsp. drippings. In the drippings, saute mushrooms, onion, peppers and celery until tender. Stir in broth and remaining salt. Bring 10 a boil. Combine cornstarch and cold water until smooth; stir into mushroom mixture. Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon. Drain rice; add mushroom mixture. Transfer to a greased 13 x 9 x 2 dish. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer. Lee Winters Lindale BACON AND MUSHROOM STUFFED VIDALIA ONIONS 4 medium Vidalia onions 4 thick slices applewoodsmoked bacon, finely chopped 1/2 pound mushrooms, finely chopped 1/2 cup soft bread crumbs 4 oz. Swiss cheese, grated 2 tbsp. chopped fresh parsley leaves Salt and freshly ground black pepper to taste 1/2 cup chicken broth

3 Tbsp. butter or margarine 3 Tbsp. all-purpose flour 1 can (11 oz.) Mexicorn with red and green peppers, drained, reserving liquid 1 1/2 cups milk (can use skim milk) 1 tsp. salt-free garlic and herb seasoning 1 tsp. Tabasco sauce or to taste 1 tsp. chopped jalapeno pepper or to taste 10 ozs. sharp Cheddar cheese, grated 1 cup low-fat mayonnaise 8 oz. box small elbow macaroni, cooked by package directions, drained 1/2 cup shredded Pecorino or Parmesan cheese Jalapeno peppers for garnish Parsley for garnish Heat oven to 350 degrees. In large nonstick saucepan over medium heat, add butter and flour, whisking together and cooking until flour is light brown. Set corn aside; whisk in reserved corn liquid, milk, seasoning and Tabasco. Cook, whisking constantly until mixture thickens and comes to a boil. Stir in reserved corn mixture and jalapenos. Remove from heat and stir in cheese, mayonnaise and macaroni. Divide mixture among 810 nonstick sprayed individual serving ramekins, sprinkle with cheese and bake until hot and bubbly, about 20 minutes. Garnish with jalapenos and parsley. 8-10 servings. Recipe variation: can use nonstick sprayed 2-quart shallow casserole, extending baking time to 30-40 minutes or until hot and bubbly. Mary Louise Lever Rome CREAMY SCALLOPED POTATOES WITH BACON AND ONION

2 lbs. potatoes 1/2 cup bacon, cooked and chopped 1 large onion, thinly Peel the onions, cut off sliced the root ends, and, with a sharp paring knife, hollow 3 Tbsp. butter out each one to within 1/4 3 Tbsp. flour 1 tsp salt inch of the sides, Gene Shaw 1/2 tsp. pepper trimming the edges to Rome 1 1/2 cup milk make a wide, even 1 cup Velveeta cheese opening. Arrange the TWICE BAKED 1/2 cup shredded cheddar onion shells in a medium POTATOES baking dish, finely chop cheese for topping the onion pulp, and set aside. 4 baking potatoes Cut potatoes into 1/4 inch In a large skillet, fry the 1/2 cup Ranch dressing slices. Cook in lightly bacon over moderate heat salted boiling water for 5 1/4 cup sour cream till almost crisp, add the 2 tbsp. Bacon bits minutes. Drain chopped onions and 1/4 lb. (4 oz.) Velveeta thoroughly. In saucepan, mushrooms, and stir till cheese melt butter, stir in flour, the vegetables are golden, salt, and pepper. Cook 2 Chopped chives for about 10 minutes. Add the garnish minutes, stirring bread crumbs, 2 tbsp. of constantly. Gradually add the cheese, the parsley, Bake potatoes at 400 in milk, continue to stir and salt and pepper and degrees for one hour. and cook until thickened. stir till the cheese begins Slice off the tops of the Add cheese and stir until to melt, about 5 minutes. potatoes, scoop out the melted. Layer potatoes, Preheat the oven to 400 centers and set aside in a degrees. bacon, then onions in large bowl, leaving 1/8 Stuff the onion shells with greased 2 qt casserole. inch in the shell. Mash Repeat 2 more layers, equal amounts of the the potatoes, add the pouring sauce over each mixture, pour the broth dressing, sour cream and into the bottom of the layer. Cover. Bake at 350 bacon bits, then beat dish, cover with foil, and degrees for 30 min. bake 20 minutes. Uncover, Remove cover, add extra until fluffy. Stir in sprinkle the tops with the cheese on top and Velveeta, then spoon the remaining cheese, and mixture into the shells. continue baking for 15-20 Bake at 350 degrees for 20 bake till golden brown, until cheese is melted. about 20 minutes longer. minutes. Garnish with chives. Laura Boyd Whitney Gates Aragon Rome Heather Mangel Lindale

SUNDAY, October 17, 2010

9

CORN SOUFFLE

TOMATO CASSEROLE

REFRIGERATOR SLAW

1 16-oz. can whole corn 1 16-oz. can cream style corn 1 (8 1/2-oz.) box Jiffy corn muffin mix 1/2 cup butter 2 beaten eggs 1 8-oz. carton sour cream 3 ozs. cheddar cheese, grated

3 tomatoes (sliced) 2 onions (sliced) 2 cups chedder cheese (shredded) 1 cup mayonnaise salt and pepper to taste Italian seasonings

3 lbs. Cabbage 2 green onions 1 bell pepper 1 1/2 cups sugar Chop vegetables very fine, then add sugar . Let stand while mixing other ingredients.

Spray a small oblong dish with cooking oil spray. Layer tomatoes in pan, then layer onion slices. Add salt, pepper and a pinch of Italian seasoning. Repeat until you use up all tomatoes and onions. Mix chedder cheese and mayonnaise together with a fork. Spread on top of casserole. Bake at 350 degrees for 45 minutes.

Combine the first 6 ingredients together, mixing well. Pour mixture into a soufflé dish and bake at 350 for 45 minutes. Top with the grated cheese and bake another 10 minutes or until cheese is melted.

Rhonda Upshaw

•

Peggy Winters Lyerly

Sally Caesar Rome

SHOEPEG CASSEROLE NO. 1 SQUASH CASSEROLE

1 can cream of celery soup 1 can French style green beans 1 can shoepeg corn 1 green bell pepper 1 onion 3 stalks celery 1 pint sour cream 2 cups shredded cheddar cheese 1 stick butter 1 sleeve of Ritz crackers

2 lbs. yellow squash, sliced 1 cup chopped onions 2 eggs, slightly beaten 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup milk 12 saltine crackers 1 one-ounce pkg. Ranch Salad Dressing mix, dry 1 cup sharp cheddar cheese, shredded 1 1/2 cups bread crumbs, buttered

In 13 x 9 pan combine the corn, green beans, soup, sour cream and cheese. Chop onion, celery, and Boil squash and onions in bell pepper. Combine. salted water until tender. Melt butter and crush crackers; Combine. Put Drain. Mix other cracker mixture on top of ingredients (except for the corn mixture and bread crumbs). Fold into bake in a 350 degree oven squash and onions for one hour. Let stand mixture. Pour into a 2for 10 minutes or until quart baking dish and top cool. with bread crumbs. Bake in over 350 degrees for 45 Stephanie Ware minutes tmtil bubbly and Dallas brown on top.

1 cup vinegar 1 tsp. salt 1 cup salad oil 1 tsp. celery seed Bring preceding ingredients to a boil, then add to first mixture. Mix well and refrigerate at least 2 hours before serving. Pamila Franklin Calhoun ROASTED POTATO MEDLEY 2 sweet potatoes 4 Yukon Gold potatoes 8 small red new potatoes 1/4 cup olive oil 1 teaspoon tarragon . 1/8 teaspoon each of salt and black pepper 1/2 teaspoon dill Preheat oven to 425 degrees. Peel and cube the sweet potatoes and gold potatoes. Scrub the red potatoes and cut into cubes if they are very large. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain well. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, dill, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Elaine Gilmer, Silver Creek

Margaret Lackey Rome CAJUN ROASTED POTATOES 2 1/2 pounds russet, red skin or peeled sweet potatoes (or any combination) 1/3 cup oil 2 cloves garlic, minced 1 tablespoon onion, minced 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 teaspoon salt 2 tablespoons fresh parsley Cut potatoes into bitesezed pieces. Place in a large bowl. Stir to coat with oil. Combine remaining ingredients expept parsley. Sprinkle over potatoes. Toss well, Place in a single layer on a foil-lined baking sheet. Bake in preheated 450 oven for 60 to 75 minutes, stirring occassionally. Sprinkle with fresh parsley and serve.

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10

SUNDAY, October 17, 2010

Vegetables continued TOMATO CASSEROLE 3 tomatoes (sliced) 2 onions (sliced) 2 cups chedder cheese (shredded) 1 cup mayonnaise salt and pepper to taste Italian seasonings

•

Rome News-Tribune

VEGETABLES / COOKING TIPS Did you smell up your microwave with burned popcorn? Place a few drops of lemon juice in a cup of water and nuke it until it is hot.

Yeast past its expiration date? Test by putting it into a quarter cup of warm water with a teaspoon of sugar. If it’s still kicking it will bubble up in a few minutes.

Store freshly cut basil on your counter in a glass of water so that the water covers the stems and not the leaves. It will keep for weeks and even might grow some roots.

Spray a small oblong dish with cooking oil spray. Layer tomatoes in pan, then layer onion slices. Add salt, pepper and a pinch of Italian seasoning. Repeat until you use up all tomatoes and onions. Mix chedder cheese and mayonnaise together with a fork. Spread on top of casserole. Bake at 350 degrees for 45 minutes. Peggy Winters Lyerly FRESH EGGPLANT LASAGNA 1 large eggplant 1 large can spaghetti sauce 1 lb. ground chuck, browned and drained 1 cup (4 oz.) chedder cheese, grated 1 cup (4 oz.) mozzarella cheese, grated Peel and slice eggplant lengthwise. Cover with salted water and simmer for 10 minutes. Drain and cool. Mix sauce and meat together. Mix the cheeses together. In a 13 x 9 x 2 baking dish layer all ingredients, starting with the eggplant, sauce, then cheese ending with the cheese on top. Bake at 350 degrees for 20 minutes, then let stand 15 minutes to thicken before serving. Carolyn Lunsford Ringgold SWEET POTATO SOUFFLE 2 packs frozen yam patties 1 cup sugar 1/2 cup brown sugar 3 eggs, beat lightly 1/2 cup sweet milk 1 stick butter 1 1/2 tsp. vanilla Topping 1 cup brown sugar 1/2 stick melted butter 1 cup chopped pecans 1/2 cup self-rising flour Mix first seven ingredients with a mixer until smooth. Spread in bottom of large casserole dish. Mix topping ingredients and spread over sweet potato mixture. Bake at 350 degrees for 45 minutes or until topping begins to brown. Tammy Trawick Cedartown

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TASTE OF HOME COOKING SCHOOL The Taste of Home Cooking School comes to The Forum on Oct. 19 at 6:30 p.m. Doors and vendor booths open at 5 p.m. Guests can enjoy sharing recipes, viewing cooking demonstrations by culinary expert Michelle Roberts as well as gift bags and thousands of dollars in free door prizes will be given away. Tickets are $4 in advance or $6 at the door. Order tickets online at www.forumevents.org

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Rome News-Tribune

DESSERTS

1st

Lynn Shaw FRENCH BREAD PUDDING WITH WARM VANILLA SAUCE 3 large eggs, lightly beaten 1 1/2 cups sugar 2 Tbsp. light brown sugar 1/2 Tsp. ground nutmeg 1/4 cup butter, melted 2 3/4 cups whipping cream 4 cups cubed French bread 3/4 cup raisins Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2 quart casserole dish. Bake at 375 degrees for 50 to 55 minutes. Cover with aluminum foil for the last 25 minutes to keep pudding from becoming too browned. Let pudding stand 10 minutes before serving with vanilla sauce (below). Serves 6 to 8. Vanilla Sauce: 1/2 cup sugar 3 Tbsp. light brown sugar 1 Tbsp. all-purpose flour Dash of nutmeg 1 large egg 2 Tbsp. butter 1 1/4 cups whipping cream 1 Tbsp. vanilla Whisk first seven ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 minutes or until thickened. Remove from heat and stir in vanilla. Serve warm over the bread pudding. Makes 1 3/4 cups. Lynn Shaw Rome BLACKBERRY WINE CAKE Cake: 1 box yellow cake mix 1 (3 oz.) pkg. blackberry or strawberry flavored gelatin 1 cup Manischewitz Blackberry Wine 1 stick butter, melted 4 eggs 1 cup chopped pecans Glaze: 1 cup powdered sugar 1 cup Manischewitz Blackberry Wine 1 Tbsp. melted butter Preheat oven to 325 degrees. Grease and flour bundt pan. Combine cake mix, gelatin, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Stir in pecans. Pour batter into pan and bake for 50 to 60 minutes. Allow cake to cool. Melt butter and sugar and blackberry wine. Bring to a boil and immediately remove from heat. Pour over cooled cake. Gene Shaw Rome

DESSERTS 2nd

Mary Louise Lever CARIBBEAN COCONUT MINI CHEESECAKES WITH RASPBERRY PINEAPPLE TOPPING Crust: 6 ounces coconut macaroons 5 tablespoons butter, melted Filling: 1 envelope plain gelatin 3 tablespoons water 8 ounces reduced fat cream cheese, softened 1/4 cup sugar 1 cup whipping cream 2 tablespoons coconutflavored rum OR 1 tsp. rum extract 1/2 teaspoon coconut flavoring 1/2 teaspoon vanilla flavoring Topping: 2/3 cup pineapple preserves as needed Raspberries Mint sprigs Spray a 12-hole mini cheesecake pan with removable bottoms (or can use 6-inch cheesecake pan with removable bottom) with cooking spray. Place macaroons and butter in food processor and process until smooth. Divide mixture among mini cheesecake holes, pressing to make crust. Refrigerate at least 30 minutes to chill and set. To make the filling, sprinkle gelatin over water in a 1 cup pyrex (heatproof) measuring cup. Place cup in a small saucepan of simmering water. Stir until gelatin dissolves; cool 5 minutes. Using an electric mixer on medium speed, beat cream cheese and sugar until smooth; beat in cream. Add rum, coconut and vanilla flavorings and gelatin mixture, mixing well. Divide mixture among coconut crusts. Refrigerate overnight. When read to serve, remove tartlets from pan and place on serving dish. Top each with a dollop of pineapple preserves and several raspberries. Garnish with mint. Mary Louise Lever Rome MA MAW’S CHOCOLATE BREAD PUDDING 3 biscuits, room temperature or cool Water (enough to moisten biscuits) 1/2 stick butter, melted 4 tsp. cocoa 1 cup sugar 1 small can evaporated milk 2 eggs 1 tsp. vanilla Crumble biscuits into very small pieces. Add enough water to moisten. Stir. Add melted butter, cocoa, sugar, and milk. Stir well. Add eggs and vanilla. Batter will be slightly lumpy. Bake at 400 degrees for approx 25 minutes. Pudding will be slightly jiggly and will have pulled away from the sides. Kendra Harris Lindale

SPICE CHIFFON CAKE

3rd

Virginia Autumn Woodward CHOCOLATE GLAZED ECLAIRS 1/2 cup butter 1/4 tsp. salt 1 cup all purpose flour 4 eggs 1 3 oz. package vanilla pudding mix 1/4 tsp. almond extract 1 cup whipped cream 1 cup water Preheat oven to 375 degrees and grease a large cookie sheet. In a 3 quart saucepan over high heat, heat 1 cup water, butter and salt until mixture boils. Reduce heat to low. With a wooden spoon vigorously stir in flour until mixture forms a ball and leaves the side of pan. Remove from heat immediately and let cool several minutes. Vigorously beat eggs into mixture until thoroughly blended. Then drop by 1/4 cup full onto cookie sheet 2 inches apart and in rows 6 inches apart. Spread each mound of dough into 1 5 inch by 3/4 inch rectangle, rounding the corners. Bake 40 minutes or until lightly brown. Cut a slit in the side of each shell and bake an additional 10 minutes. Cool shells on wire rack. Pudding Prepare pudding mix by package directions and add almond extract. Cover surface with wax paper and chill. Fold in whipped cream. Slit about 1/2 from top of each shell and fill with pudding. Replace tops and spread with chocolate glaze. Refrigerate until ready to serve. Makes 10 layerd eclairs. Chocolate Glaze In a small saucepan over low heat melt 2 squares of semi-sweet chocolate. Add 2 tablespoons of butter, stirring constantly. Stir in 1 cup confectioners’ sugar and 3 tablespoons of milk. Beat until smooth. Virginia Autumn Woodard Lyerly DIRT CAKE 32 ozs. chocolate sandwich cookies with crème filling 1/2 cup butter, softened 1 8-oz. package cream cheese, softened 1/2 cup confectioners’ sugar 2 3.5-oz. packages instant vanilla pudding mix 3 1/2 cups milk 1 12 oz. container frozen whipped topping, thawed Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in a bowl. In a large bowl mix pudding, milk, and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot, starting with the cookies then cream mixture. Repeat layers ending with the cookies. Chill until ready to serve. Add artificial flower and trowel for decoration. Sally Caesar Rome

•

SUNDAY, October 17, 2010

ERIC’S END-OF-THERAINBOW CHOCOLATE CAKE

POUND CAKE BANANA PUDDING

2 1/2 cups pre-sifted flour OR 2 cups all-purpose flour, sifted 1 1/2 cups sugar 3 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves 1 tsp. salt 1/2 cup cooking oil 5 egg yolks, unbeaten 3/4 cup cold water

4 cups half-and-half 4 egg yolks 1 1/2 cups sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 tablespoons butter 2 teaspoons vanilla 1 pound cake, cubed 4 large bananas sliced

2 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup butter 1/4 cup cocoa 1 cup water 2 eggs, beaten 1/2 cup buttermilk 1 teaspoon vanilla extract

Whisk together first 5 ingredients in sauce pan over medium-low heat. Cook, whisking constantly 13-15 minutes or until thickened. Remove from heat. Add butter and vanilla stirring until butter melts. Layer half of pound cake cubes, half of bananas, and half of the pudding mix in a 3quart round baking dish. Repeat layers. Cover pudding and chill 3 hours. Preheat oven 375 degrees. Prepare meringue.

Beat above ingredients together with a spoon until smooth. Then in separate large bowl mix: 1 cup egg whites (7-8 eggs) 1/2 tsp. cream of tarter Mix together until whites form stiff peaks. Add first mixture to egg whites, gently folding in with rubber scraper until just blended. Pour into ungreased 10-inch tube pan or 13 x 9 inch oblong pan. Bake at 325 degrees for 55 minutes, then 350 degrees for 10 to 15 minutes.

Frosting: 1/2 cup butter, softened 4 cups confectioners sugar 1/4 cup sour cream 1 teaspoon vanilla extract Mini chocolate chips Grease and flour two 9inch round cake pans. Preheat oven to 350 degrees. Combine dry ingredients and set aside. In a three quart pot, combine butter, cocoa and water. Boil one minute. Add dry ingredients. Mix well. Blend in eggs, buttermilk and vanilla. Pour into prepared pans and bake 30 minutes. Cool completely and frost. Garnish with mini chocolate chips. Frosting: Cream butter and sugar together, adding a little at a time. Blend in sour cream and vanilla.

Meringue 1/4 cup sugar 1/8 teaspoon salt 4 egg whites 1/4 teaspoon vanilla Combine sugar and salt. Beat egg whites and vanilla until foaming. Add sugar mixture. Beat 2-3 minutes longer until stiff peaks. Bake 15 minutes until golden brown.

Creamy Nut Icing: 1/2 cup butter 2 1/2 Tbsp. Flour 1/4 tsp. salt 1/2 cup milk 1/2 cup brown sugar 1/2 tsp. vanilla 1/2 cup nuts (your choice)

Lynn Bradfield Rome

Margaret Lackey Rome

Melt butter, remove from heat and blend flour, salt and milk. Bring to boil, stirring constantly, and boil one minute. Stir in brown sugar, then remove from heat. Stir in 2 cups sifted powdered sugar. Set sauce pan in cold water and beat until it’s a spreadable consistency, then add the vanilla and nuts. Once cooled, spread on cake.

11

OUT OF BREAD? We Now Deliver!! Minimum

Order

Yes, you heard right, the Piggly Wiggly in Armuchee now delivers. We heard your cries for help and stepped up to fill your needs. Just make a grocery list of the items you need and WE’LL DO THE REST!

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PEANUT BUTTER PIE Filling 4 1-oz. squares white baking chocolate 1/3 cup splenda 1/3 cup low fat milk 1 8-oz. carton fat-free whipped cream 1/3 cup reduced fat peanut butter

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Crust 4 chocolate graham crackers, crushed 3 tbsp. butter Use 4-inch springform pan. Melt butter and fold in graham cracker crumbs. Press into springform pan. Melt chocolate for 90 seconds in microwave. Using blender, add splenda, cream cheese, peanut butter and milk. Fold in whipped cream, pour into the pan. Freeze. Makes 4 slices. Can be made with regular versions of milk, peanut butter, cheese and whipped cream. Gwen Bradley Leesburg, Ala.

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HOURS: WEDNESDAY - SATURDAY 10-6

1428 North Broad Street • Rome • 706-291-6500

12

SUNDAY, October 17, 2010

DEW DROPS 1 lemon cake mix 1 small lemon instant pudding mix 10 oz. Mountain Dew 3/4 cup canola oil 4 large eggs Preheat oven to 350 degrees. Spray mini muffin pan or pans with cooking spray. Combine all ingredients in mixer and mix well to make batter. Fill muffin tins about 3/4 full to make drops. This recipe will make approximately 60 dew drops. Bake dew drops approximately 10 minutes. Glaze: 5 cups powdered sugar 1/3 cup fresh lemon juice Grated lemon zest (from 1 lemon) 4 tablespoons canola oil Sift powdered sugar. In a mixing bowl, whisk all glaze ingredients. This will make a smooth glaze. While dew drops are a little warm, dip in the glaze or spoon the glaze over them. Place on wire racks to cool. Rhonda Upshaw Lindale CHOCOLATE PECAN CHEESECAKE BARS 1 1/2 cups all-purpose flour 1 1/2 cups firmly packed brown sugar, divided into 3/4 cup portions 1/2 cup butter, softened 2 cups finely chopped pecans, divided into 1/2 cup & 1 1/2 cups 16 ounces cream cheese, softened 1/2 cup granulated sugar 4 large eggs, divided 4 ounces semisweet chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 cup light corn syrup 1/3 cup butter, melted Preheat oven to 350 degree. Line a 13 x 9 baking pan with foil. Grease or spray foil. Combine flour and 3/4 cup brown sugar. Cut in softened butter until mixture is crumbly. Stir in 1/2 cup chopped pecans. Press mixture into bottom of pan. Bake for 10 minutes. Using an electric mixer on medium speed, combine cream cheese and granulated sugar until smooth. Add 1 egg and beat until combined. Stir in chocolate and vanilla extract. Pour over baked crust. Bake 15 minutes. Allow to cool for 10 minutes. Whisk together 3/4 cup brown sugar, corn syrup, melted butter, and 3 eggs. Stir in 1 1/2 cups chopped pecans. Pour over cream cheese mixture. Bake for 40-45 minutes, or until center is set. Cool completely in pan. Cut into squares and serve. Makes about 24 bars. Whitney Gates Rome PEANUT BUTTER PIE 1 graham cracker crust 1/3 package miniature chocolate chips Chocolate syrup 1 8-oz. package cream cheese 1/2 cup sugar 1 cup crunchy peanut butter 2 tbsp. milk 1/2 carton whip cream

•

Rome News-Tribune

THE ULTIMATE CHOCOLATE CAKE Cake: 1 1/2 cups granulated sugar 1 1/2 cups all purpose flour 3/4 tsp. baking soda 1/2 tsp. salt 1 cup strong coffee (can use instant) 6 oz. of 53 percent cacao dark chocolate baking bars 1/2 cup vegetable oil 2 large eggs, room temperature 1 1/2 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Line bottoms of pans with wax paper. Combine sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small pan. remove from heat. Add chocolate to coffee and whisk until chocolate is melted and smooth. Cool slightly. Whisk vegetable oil, sour cream, eggs and vanilla extract in another large bowl. Blend well. Add one third of chocolate mixture to liquid mixture to dry ingredients. Whisk to liquid mixture in two more additions. Whisk well after each addition. Bake for 33 to 35 minutes or until wooden pick inserted comes out clean. Cool 10 minutes. Run knife around edges and turn onto wire racks to cool completely. Frosting: 2/3 cup heavy whipping cream 5 Tbsp. unsalted butter, cut into ½ inch pieces 3 Tbsp. granulated sugar 3 Tbsp. water 1/8 tsp. salt 10 oz. of 53 percent cacao dark chocolate baking bars 1/2 teaspoon vanilla extract Bring cream, butter, sugar, water and salt to simmer in medium heavy duty saucepan. stir frequently. remove from heat and immediately add chocolate. Whisk until smooth. Let stand for two minutes and whisk in extract. Refrigerate, stirring occasionally, for hour and half or until mixture is spreadable. Frost cake. Sherry Baker Rome OLD FASHION RED VELVET CAKE 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1/2 cups butter, softened 2 tbsp. Unsweetened cocoa powder 1 1/4 tsp. baking soda 1/4 tsp. salt 2 large eggs 1 cup buttermilk 1 tbsp. white vinegar 1 tbsp. red food coloring 1 tsp. vanilla extract 2 cans prepared cream cheese frosting

Preheat oven to 350 degrees. Coat bottoms of two 9-inch round cake pans with cooking spray. Place flour, sugar, butter, cocoa, baking soda and salt into large bowl of electric mixer. Mix on low speed, scraping the bowl, until mixture Prepare graham cracker resembles moist crumbs. crust. Sprinkle graham Add eggs, buttermilk, cracker crust with the vinegar, red food coloring miniature chocolate and vanilla and mix on chips. low speed until dry Fuse chips together with ingredients are kitchen torch, drizzle with chocolate syrup then moistened. Beat on high set aside to cool. until light and fluffy, Mix cream cheese, about three minutes. sugar,crunchy peanut Divide batter between butter and milk together cake pans, bake until with hand mixer, then toothpick inserted in fold in whipped cream. center comes out clean, Spread over cooled choc about 25-30 minutes. Cool chips and drizzle pans on wire racks for 10 chocolate syrup or fudge minutes, then turn cakes topping over the top of out onto wire racks and pie and refrigerate for 1 cool completely. Stir to 2 hours before serving. frosting to fluff contents, Creamy peanut butter ice and stack the cake and low-fat versions of layers. the milk, whip cream, cream cheese and crust Heather Mangel may be used instead. Lindale Alton M. Owen Armuchee

DESSERTS CHOCOLATE CHIP PIE 1 stick butter 1 cup sugar 1/2 cup chocolate chips 1/2 cup pecans 1 egg (beat) 1 pie shell (unbaked)

STRAWBERRY CAKE WITH STRAWBERRY FROSTING

2 sticks unsalted butter, softened 1 1/2 cups sugar 3/4 cup mashed strawberries (drained) Melt butter and chocolate 1 tbsp. baking powder 1/2 tsp salt chips together. Add all 4 large eggs other ingredients and 1 cup milk pour into uncooked pie 2 tsp. vanilla extract shell. Bake at 300 degrees 2 2/3 cups all-purpose for 45 minutes flour 1 cup boiling water Cynthia Bryan 1 package strawberry Summerville gelatin MAW MAW’S PECAN PIE 1 tsp. butter 1 cup light brown sugar 1 cup light corn syrup 3 eggs, beaten 1/4 tsp. salt 1 tsp. vanilla 2 cups chopped pecans 1 9-inch pie shell, unbaked Cream butter and light brown sugar; add light corn syrup, eggs, salt and vanilla. Mix well; add almost all of the pecans. Fold into pie shell. Bake in preheated oven at 350 degrees for 35 – 45 minutes or until golden brown. Set on wire baking rack to cool. Jerrianne Henson Sugar Valley STRAWBERRYCHOCOLATE CAKE Cake 2 cups all-purpose flour 2 cups granulated sugar 1/2 cups unsweetened cocoa powder 1 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup vegetable shortening 1 cup milk 1 1/2 tsp.s vanilla extract 2 large eggs Frosting 1 cup unsweetened cocoa powder 1/2 cup softened butter 1/2 cup light corn syrup 1 tsp. vanilla extract 1/4 tsp. salt 1/4 cup warm water 4 cups confectioners’ sugar Topping 1 container of white icing 10 oz. frozen sliced strawberries Preheat oven to 350 degrees Fahrenheit. Grease and four two 9inch cake pans. In a large bowl, mix the four, sugar, cocoa powder, baking soda, and salt. Beat in the vegetable shortening with an electric mixer on low speed. Beat in milk and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; beat for 2 minutes. Pour the batter into the prepared pans; smooth with a spatula. Bake the cakes in the middle of the oven until a toothpick inserted in the centers comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely. For the frosting, combine the cocoa powder, butter, corn syrup, vanilla, and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners’ sugar in two batches. Beat until smooth. Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. For the topping pack the white icing down into an icing bag. Then, squeeze the bag and go around the border of the cake with the icing. Next, garnish with the strawberries in the center of the cake. Rebekah Giddens Cedar Bluff, Ala.

Heat oven to 350 F. Coat two 8 x 2-inch round cake pans with nonstick cooking spray, line bottoms with was paper and spray the paper. Beat butter, sugar, strawberries, baking powder and salt in a large bowl with mixer on high for one minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low and beat in milk and vanilla (batter may look curdled), then beat in flour just until blended. Divide batter between prepared pans; spread evenly. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean (Do not cover cake—this will give you a dry cake). Cool cakes in pans on wire racks 10 minutes. Run a small knife or spatula around edge of cakes to release and invert cakes onto a wire rack. Remove wax paper and cool completely. Using only 1 cup of boiling water, prepare strawberry gelatin according to package, but do not let jell. Using an ice pick, or similar utensil, punch holes in each cake layer and gently drip each with the liquid gelatin. Frosting ingredients: 1 pkg (8oz) cream cheese 1 stick of butter 3 1/2 cups confectioner’s sugar 3/4 cup mashed strawberries (drained) Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated. To assemble: place one cake layer on plate and spread top with frosting, add the other cake layer and frost the top. Use remaining frosting for the sides of the cake. Frances B. Herron Rome

ORANGE CRUSH POUND CAKE

CREAMY PUMPKIN PECAN SQUARES

3 cups all purpose flour 1 cup vegetable shortening 1/2 stick butter 2 3/4 cups sugar 5 eggs 1 cup orange crush or orange soda 1 tsp. orange flavoring 1 tsp. vanilla flavoring

1 box yellow or spice cake mix 1/2 cup butter, melted 1/2 cup chopped pecans 4 large eggs 1 8-oz. package cream cheese, softened 1 cup canned or fresh pumpkin 1/2 tsp. pumpkin pie spice 1 16-oz. box confectioners sugar

Cream together shortening, butter and sugar; add eggs, one at a time. Beat after each addition. Add orange drink, alternating with flour. Stir in flavorings. Preheat oven to 325 degrees. Bake in tube pan for 1 hour and 10 minutes. Orange Frosting 1/2 stick butter 3 oz. cream cheese, softened 1 cup confectioners sugar 1/2 tsp. vanilla flavoring Blend butter and cream cheese together. Add sugar and flavoring. Spread over warm cake. Kay C. Bennett Trion

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with nonstick cooking spray. In a medium bowl combine cake mix, butter, chopped pecans and one egg. Press mixture evenly into bottom of prepared pan. In separate medium bowl beat cream cheese and remaining 3 eggs at medium speed with mixer until creamy. Beat in pumpkin and pumpkin pie spice. Gradually beat in sugar until mixture is smooth. Pour over prepared crust. Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cut into squares and garnish with sweetened whipping cream and sprinkle with cinnamon if desired. Jean Murphy Rome

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JIFFY FRUIT SALAD 1 can fruit cocktail 1 can pears, chopped 1 can pineapple chunks 2 apples, cored and cubed 1 cup strawberries, chopped 1 small pkg. (3 oz.) vanilla instant pudding mix Combine all fruit, including juices and mix well. Stir in dry pudding mix. Mix well. Cover and refrigerate for 8 hours or overnight. Elaine Gilmer Silver Creek

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DESSERTS / TASTE OF HOME COOKING SCHOOL SENECA COCONUT CAKE

PEANUT BUTTER SURPRISES

KEY LIME CHEESECAKE

2 cups of flour 2 cups of shredded or 1 bag grated coconut 3 eggs 1/2 stick margarine or butter 1 1/4 cup of coconut milk 1 tbsp. baking powder 1/4 tsp. salt 1 1/2 cups of sugar or 2 cups of sugar if using unsweetened coconut 1 tsp. vanilla

1 1/2 cups self rising flour 1/2 cup cocoa 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1/4 cup smooth peanut butter 1 large egg 1 tablespoon milk 1/2 teaspoon vanilla flavoring 1/2 teaspoon almond flavoring 3/4 cup sifted powdered sugar 1/2 cup smooth peanut butter 2 tablespoons granulated sugar

Crust 1 1/2 cups finely ground graham cracker crumbs 2 tbsp. sugar 6 tbsp. unsalted butter, melted

Cream Soft margarine and sugar together until smooth, add eggs one at a time, mix well. Add vanilla flavor and coconut. Mix flour, baking powder, salt together, then mix all ingredients together until batter consistency. Put in floured and greased 9inch baking pans. Cook at 350 degrees for 25 minutes or golden brown. Seneca Barton Rome BLUE BERRIES IN THE SNOW Juice of 1 lemon 2 8-oz. packages cream cheese 1 can condensed milk 2 8-oz whipped cream 1 can blue berry pie filling fresh blue berries graham cracker crumbs Mix juice of 1 lemon with 2 8-oz. cream cheese. Add 1 can condensed milk. Cream until smooth with mixer. Fold in whipped cream. Place graham cracker crumbs in the bottom of small round containers, for the number of people you wish to serve. Spoon out the cream mixture on top of graham cracker crumbs. Then spoon out the pie filling to make a round circle on each. Place the fresh blue berries on top of each serving. Store in refrigerator for about 1 hour before serving. These can be made ahead and stored in refrigerator and used as needed. This recipe makes about 7 or 8 servings. Mary Mayberry Rome GRANNY’S BUTTERMILK PIE 1 homemade or frozen pie shell 3 eggs 1 cup sugar 1/2 cup melted butter or margarine 1 cup buttermilk 1 tsp. vanilla extract 2 tbsp. flour Preheat oven to 325 degrees. In medium mixing bowl beat eggs, then add sugar, butter, vanilla and flour until smooth with no lumps. Pour into pie shell, place foil around crust to prevent scorching, place pie on cookie sheet and bake for one hour. Cool pie and serve with whipped topping if desired. Margaret Bennett Calhoun STRAWBERRY-KIWI TRIFLE 1 box vanilla pudding, prepared according to box directions 3 cups fresh strawberries, sliced 3 whole kiwi fruit, sliced 1 angel food cake, cut into 1-inch squares 1 8-oz. container whipped topping Prepare all above ingredients as directed. Using a clear trifle bowl, line the sides with kiwi and strawberries as you layer the cake, pudding and whipped topping inside. You may add bananas, blueberries or other fruit if you choose. End with a layer of whipped topping and garnish the top as you choose. Angie Kizziah, Cedartown

Preheat oven to 350 degrees. In a medium bowl stir together flour and cocoa. Set aside. In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk and flavorings; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 1 inch balls. Set aside. Filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 – 3/4 inch balls. On a work surface, slightly flatten a chocolate dough ball; top with a peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool. Elaine Gilmer Silver Creek

HUMMINGBIRD CAKE 2 packages plain yellow cake mix 2 cans (8 oz) crushed pineapple packed in own juice; un-drained 4 medium ripe bananas, peeled and mashed 1 cup water 1 cup vegetable oil 6 large eggs 2 tsp. vanilla extract 2 tsp. ground cinnamon Preheat oven to 350 degrees. Grease and lightly flour two 10 inch cake pans. Place cake mix, pineapple with its juice, bananas, water, oil, eggs, vanilla, and cinnamon in large mixing bowl. Blend on low with an electric mixer for 1 minute. Scrape down sides of bowl and blend on mediumlhigh for 2 more minutes, scraping down the sides if needed. Divide the batter between pans. Bake for 30-35 minutes. Turn out on wire racks to cool completely. Place on cake plate and frost with following icing. Cream Cheese Frosting: 2 packages (8 oz) cream cheeses 2 sticks butter at room temperature 7 1/2 cups confectioner’s sugar, sifted 2 tsp. vanilla exiract Place the cream cheese and butter in a large mixing bowl. Blend until combined. Add the confectioner’s sugar, a bit at a time, blending until all sugar is incorporated. Add the vanilla and blend for one minute more. Frost cake as desired. Lee Winters Lindale

CHOCOLATE CHIP TOLLHOUSE CAKE

1 box yellow cake mix 1 3.5 oz. box instant vanilla pudding mix 8 oz. sour cream 4 eggs 1/2 cup oil 1/2 cup water Stir together the crumbs 1/2 small bag of tollhouse milk chocolate chips and sugar. Add in butter and mix well. Pat mixture 1/2 small bag of tollhouse into bottom and 1/2 inch semisweet chocolate up the side of a buttered chips 10-inch springform pan. 1 cup chopped pecans Bake crust in a preheated Mix all ingredients in a oven at 375 degrees for 8 minutes. Place on a rack large bowl until moist. and allow to cool. Pour into a greased and floured tube pan. Filling Bake for 50 min at 350 4 8 oz. package cream degrees. Cool in pan. cheese, soften Remove from pan and 1 cup sugar invert. Garnish if desired 4 eggs with pecans and melted 1/2 cup sour cream chocolate chips. 3 tbsp. plain flour 1/4 cup Key lime juice Lisa Jones 1/4 cup lemon juice Rome 1 1/2 tsp. vanilla extract 1 tbsp. cornstarch 1 tbsp. lime zest 1 can sweetened condensed milk 2 cups whipped cream topping Beat cream cheese and sugar until smooth. Beat in eggs one at a time, beating well after each addition. Beat in sour cream, flour, juices, vanilla, cornstarch, zest and milk. Pour filling over crust and bake in preheated oven at 375 degrees for 15 minutes, then reduce heat to 250 degrees and bake for 5055 minutes or until center is barely set. Allow cake to cool on rack and then chill overnight. Top with whipped cream before serving. Jan Doyal Chickamauga

APPLE PECAN CAKE 1 1/2 cup corn oil 3 eggs 3 cups sugar 1 tsp. vanilla 3 cups plain flour 1 tsp. salt 1 tsp. baking soda 1 cup chopped pecans Mix oil, eggs, sugar and vanilla. Sift dry ingredients, blend with first mixture. Add pecans and apples, pour into a greased wax paper-lined tube pan. Bake at 350 degrees for an hour and 15 minutes. Remove from pan while still hot. Glaze 1/2 stick butter or margarine 1/2 tsp. vanilla 1/2 cup light brown sugar 2 tbsp. milk Combine ingredients and boil for one minute, then spread on hot cake.

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SUNDAY, October 17, 2010

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Kitchen tip Because the refrigerator is humid, storing herbs and spices there is not a great idea. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

Gallo women dish on favorite dishes

Change is always in the air during the fall season – temperatures begin to drop, leaves turn color and holiday plans are set. For many families, fall is also the season to change over to special seasonal family meals. Whether it’s a quiet Sunday with the grandchildren or an impromptu lunch with friends, those ordinary moments can become a memorable time for all. Gallo Family Vineyards is dedicated to preserving its own rich family heritage and inspiring others to do the same. “I’ve discovered over the years that you certainly don’t have to sacrifice quality for quantity,” said Ofelia Gallo. “A good soup is a great way to feed a full house without losing flavor.” Fall also offers a wealth of holiday meal opportunities and extended family occasions. With many root vegetables and squash hitting their peak of flavor, there’s no better time to try new recipes and bring new traditions to your family table. And don’t forget the perfect wine pairing; a detail the Gallo family knows a thing or two about. “Chardonnay’s crisp citrus and ripe fruit flavors are a nice complement to fall produce such as butternut squash. Pairing fall’s savory soups with the right wine helps complete the experience,” said Stephanie Gallo. Try serving the Gallo Family Vineyards Chardonnay alongside another Gallo family favorite, their recipe for Butternut Squash Soup with Amoretti and Soft Cream. This flavorful pairing will insure that your meal is bursting with freshness of the season. The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine, they want to hear from you. For more recipes worthy of a pass down the family tree and to learn about their Best Taste Promise, visit www.gallofamily.com.

Pamela Franklin Calhoun

Butternut Squash Soup with Amoretti and Soft Cream Pairs with Gallo Family Vineyards Chardonnay Ingredients 1 medium butternut squash – seeded and peeled, diced into 1-inch cubes 2 yellow onions – diced into 1-ince cubes 4 tablespoons olive oil 1 cup Gallo white wine 3 cups chicken stock 2 tablespoons butter Salt and pepper to taste 4 tablespoons whipping cream 2 amoretti cookies (or other amaretto-flavored biscuit) Directions Peel, seed, and dice the squash and onions into 1-inch cubes. Toss the squash with 2 tablespoons of olive oil and place on a roasting pan. Roast in a 400°F oven for about 20 minutes, or until the squash is tender. When the squash is tender, add the Gallo white wine to the roasting pan and let cool. Slice the onion and sauté with the remaining olive oil in a pot large enough to hold all of the ingredients. Add the squash and wine mixture to the sautéed onions in the pot, mix in the chicken stock and bring to a boil. Remove from the heat and in two batches purée in a food processor with the butter. Season with salt and pepper to taste. When ready to serve, reheat the soup and half whip the cream in a small bowl. Drizzle cream over the soup. Crumble the amoretti cookies and sprinkle over the top of the soup. Serve immediately.

CREAM CHEESE CRESCENT ROLLS 2 large cans of crescent rolls 2 8-oz. packages of cream cheese 1 tsp. vanilla flavoring 1 1/4 cup sugar 1/4 tsp. cinnamon 1 stick (or 1/2 cup) butter, melted Unroll 1 can of crescent rolls (don’t try to press rolls), and layer in bottom of pan. Mix all cream cheese with 1 cup sugar and 1 tsp. vanilla. Spread over rolls. Unroll other package of crescent rolls and layer over cream cheese mix. Mix cinnamon with last of sugar and sprinkle over top, then drizzle with melted butter. Bake at 350 degrees for 30 minutes or until golden brown. Hannah Pierce Summerville

TASTE OF HOME COOKING SCHOOL The Taste of Home Cooking School comes to The Forum on Oct. 19 at 6:30 p.m. Doors and vendor booths open at 5 p.m. Guests can enjoy sharing recipes, viewing cooking demonstrations by culinary expert Michelle Roberts as well as gift bags and thousands of dollars in free door prizes will be given away. Tickets are $4 in advance or $6 at the door. Order tickets online at www.forumevents.org

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SUNDAY, October 17, 2010

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Rome News-Tribune

DOOR PRIZES / TASTE OF HOME COOKING SCHOOL

Food media begins to make switch from ‘broth’ to ‘stock’ We have heard the question asked over and over “What is the difference between stock and broth?” but NOW we are starting to see a true switch in the media, food media especially, within recipes and nutrition. What is the difference between stock and broth? The US Department of Agriculture, the agency charged with defining these terms, views the two interchangeably, so to them, there is no difference. Of course that leads to the next question, if there is no difference, then why do we need two words to describe the same thing? The answer is that for most of the 20th century, chefs, food editors and cookbook authors viewed stock as a homemade ingredient made from cooking bones, meat, vegetables and herbs then strained and stored for later use, while broth was viewed as a commercial product made from leftover liquids to which salt and enhancers like MSG were added before canning. In other words, stock was richer and better, but broth was easier and faster. That changed in 1996, when Kitchen Basics launched the first commercially available product called stock, made with the goal of replicating the quality of a homemade stock but with the readyto-use convenience of a commercial broth. Instead of putting it in a can, they picked the novel and environmentally superior Tetra Pak carton. The inspiration for this new line was provided from the childhood memories of our founder, Paul Hamerly, eating soups and other dishes made from his Belgian Grandmother, Denise Loriaux. (Lor— ee-o means oriole in French). Mrs. Loriaux made her stock by slowly simmering meat and meat bones, vegetables and herbs for hours. Once cooled in the fridge, she removed the fat from the top, digging down to scoop up the rich gelatin underneath as a key ingredient to her soups and sauces. Over the past 15 years, many other stocks have been introduced. While there is no guarantee of quality, most are better than the broths on the market. As a group, they tend to be richer and with less sodium. Many of your favorite Food editors are writing about stock and now understand that a commercial product can be high quality. On television cooking shows, in cooking competitions and in magazines, we now see recipes and nutrition guidelines that call for stock, not broth. We know that it’s hard to make healthy food choices with confidence. Kitchen Basics® embraces the very basic fundamentals of homemade stock and brings you Ready to Use Cooking Stock without added or produced MSG, additives or excess salts in 11 flavors and 3 convenient sizes. Better yet, Kitchen Basics best selling chicken, beef and vegetable stocks—both Original and Unsalted--

Now are Heart Healthy - verified to meet the American Heart Association’s certification criteria to be low in saturated fat and cholesterol for healthy people over age 2. Just look for the heart-check mark on Kitchen Basics® Chicken, Beef and Vegetable varieties in stores nationwide. Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics... Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning. Try this fantastic recipe for Sante Fe Two Bean Soup and see how using wonderful ingredients can add flavor without having to pile on the salt!

Door Prizes Pam Bearden, owner of Meeks Picture House, is donating an 8x10 framed botanical gold fram, triple matted, valued at $89.

Sante Fe Two Bean Soup Submitted By: Chef Edward Marlier Ingredients 1 (14.5 oz.) can low-sodium cannellini beans 1 (14.5 oz.) can low-sodium garbanzo beans (chick peas) 4 cups Kitchen Basics Unsalted Vegetable Stock 2 garlic cloves, minced 3 Tbsp. balsamic vinegar 1 medium carrot, chopped 2 jalapeno peppers, seeded & chopped (to reduce spicy taste you may substitute 1/2 red pepper, chopped) 6 scallions, chopped Juice of 1/2 lime 1/8 cup olive oil 1/8 cup fresh cilantro, chopped

Keith Clark, owner of West Rome IGA, is donating two $25 gift certificates.

Directions Drain and rinse beans. In a stock pot combine beans, stock, carrot, and garlic in a sauce pan. Bring to boil, cover and simmer until soft, about 3060 minutes. Add all remaining ingredients. Reheat gently and serve. For a thicker soup: after beans, stock, carrot and garlic has simmered 30-60 minutes transfer ½ the simmering mixture from the stock pot to a blender and purée (make sure you separate ½ equally). Stir the remaining ingredients and pureed mixture into the stock pot and gently heat through and serve. Serving Suggestion: garnish with sour cream For more recipes visit www. kitchenbasics.net

Jim Guess, president of The Louver Shop, is donating a $50 gift certificate toward the purchase of any shutters from the Louver Shop.

Dena Tidwell, of Ford Gittings and Kane Jewelers, is donating a three-piece tea set by Spode valued at $260.

Joyce Smith, of Southern Interiors, is donating a $50 gift certificate. Michael Ho, of Western Sizzlin, is donating two $25 gift cards.

Rome News-Tribune

DOOR PRIZES

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SUNDAY, October 17, 2010

Door Prizes

Kathryn Stover, of Haylee Bugs Boutique, is donating five gift certificates valued at $10 each. Jimmy Day, manager, and Marc Shiflett of Armuchee Piggly Wiggly, are donating two $25 gift certificates.

Virginia Brewer, left, and Leanne Kight, of Lavender Mountain Hardware and Garden, are donating a wood and tile serving tray valued at $50. Lavender Mountain will also be providing the plants for stage decoration at this year’s Taste of Home Cooking School. Misty Cook, left, and Marie Wesson, owners of Troy’s, are donating two $25 gift certificates.

Geri Cheeley, owner of the Clotheshorse, is donating an Otreska green snakeskin handbag valued at $88.

Lori Davis with Tupperware is donating a Quickchef valued at $52.50

Donating two gift baskets, including lots of Cracker Barrel breakfast favorites valued at $35 each, are Kara Gilbert of Tops Galore in Adairsville and her granddaughters Lisa and Anna Townsend.

Paula Conaway, middle back row, owner of Paula’s Boutique, and staff are donating a $50 gift card and the VIP door prize.

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SUNDAY, October 17, 2010

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Rome News-Tribune

DOOR PRIZES / TASTE OF HOME COOKING SCHOOL

Door Prizes

Vann Knight of Knight’s Jewelers, Mount Berry Square Mall, is donating a Pandora bracelet and charm valued at $95.

Rick Harwell of Higgins’ Shoes is donating two $25 gift certificates.

Karen Craig, certified nurse practitioner and Dr. Alexis Eckard with The Breast Center at Floyd Medical Center are donating a gift basket valued at $70 on behalf of The Breast Center.

Renee Curry of Pampered Chef is donating a large bar pan, 3 paring knives and a heartshaped trivet, a total value of $51.75.

Tan N Station owners Corey Armstrong, left, Teresa Curtis and Ceaira Armstrong are donating five gift certificates valued at $10 each.

Jami Hulsey, of Honeymoon Bakery is donating a gift certificate for one 9-inch round cake.

Katie Patel, owner of Edible Arrangemetns, is donating two $25 gift certificates.

King Arthur Flour: recipe for success Baking success begins with quality ingredients. King Arthur Flour is America’s #2 bestselling unbleached all-purpose flour. Known for its consistent baking performance and lack of chemical additives, it’s the #2 flour brand nationwide, # 1 selling organic flour, and #1 whole wheat flour. Visit our blog, Baking Banter (http://blog.kingarthurflour. com/2009/02/12/serious-browniepoints/), to see step by step instructions with photos of this recipe and many more. Semisweet, combing a fudge brownie’s ultramoist texture with a subtle cake-like rise, this brownie recipe delivers the best of both worlds. King Arthur Flour supports its quality ingredients with a passion for educating bakers. Can you spot the King Arthur Flour secret ingredient in this brownie recipe? You don’t taste the espresso powder, but it heightens the flavor of the chocolate. Bake with the best and earn some serious brownies points with your friends and family.

Directions

Fudge Brownies Ingredients 1 cup (2 sticks, 8 ounces) unsalted butter 2 ¼ cups (15 ¾ ounces) sugar 4 large eggs 1 ¼ cups (3 ¾ ounces) Dutchprocess cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder (optional) 2 teaspoons vanilla extract 1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour 2 cups (12 ounces) chocolate chips

Preheat the oven to 350°F. Lightly grease a 9” x 13” pan. On the stove or in the microwave, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into the prepared pan. Bake the brownies for about 30 minutes or until a cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving. Yield: 24 brownies, about ¾” to 1” tall. Baking Tip: Run a knife around the edge of the pan as soon as the brownies come out of the oven. This will help them cool flat, rather than with a tall ridge around the edge and a center that is sunken.

Halloween Costume Contest!

Bring the kids in costumes on Saturday, Oct. 30th and register to win a FREE KIDS MEAL!

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Door and Vendor Booths Open at 5:00 PM Show Starts at 6:30 PM PARKING

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18

SUNDAY, October 17, 2010

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Rome News-Tribune

DOOR PRIZES / TASTE OF HOME COOKING SCHOOL

Door Prizes

Jena Owens of Wiyanna’s Salon is donating two $25 gift certificates.

Marsha Blevins of Ford’s Furniture is donating a two-tone black and oak 45-inch ound bar table with four 24-inch bar stools. The table will be displayed on the stage at the Taste of Home Cooking School .

Let’s Get Cooking!

Fran Whiddon, owner of Blue Heron Studio, is donating a necklace and pair of earrings valued at $50.

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Suzanne Gay, owner of Gingers Dollings and Cattyways and Abbey Vetter are donating a child’s gift basket valued at $50.

Myra Hamilton, manager of Riverside Gourmet, is donating a gift bag valued at $50.

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Campbell’s kitchen brings excitement back to chicken dinner Fresh chicken is an ingredient that comes up time and time again on grocery lists, sometimes every week! And for a good reason: not only is it affordable and versatile, it’s the most commonly prepared protein for main dinner dishes, according to a recent study conducted for Campbell’s Kitchen. However, it can often be a challenge for home cooks to liven up their chicken repertoire, and it’s easy to fall back on familiar, standby recipes. To solve this ongoing dilemma, the experts in Campbell’s Kitchen developed exciting ways to prepare contemporary chicken dinners at home using ingredients that are likely already in the pantry or refrigerator. Not only do these meals taste great, they are at an affordable price that will fit the family budget. The cuisine of Morocco offers deep and spice-infused flavors, and a recipe like Moroccan Chicken Stew offers a unique way to change up the weeknight meal routine. This fragrant, mouthwatering entrĂŠe features chicken simmered in a sweet and savory sauce of ground cinnamon, curry, garlic, golden raisins, chickpeas and Campbell’s Condensed Tomato soup. Slivered almonds are added at the end to round out the dish. “By keeping Campbell’s condensed soups on hand in the pantry, it’s easy to create flavorful sauces for a variety of dishes,â€? said Jane Freiman, Group Manager, Campbell’s Kitchen. “And with more than two-dozen soup varieties that you can use in recipes, we can show families how it’s simple to prepare a different great-tasting meal at home every day of the week. Many of our recipes are triple-tested to help ensure a successful dish each time.â€? For more delicious, budgetfriendly meal ideas and cooking tips, visit CampbellsKitchen.com.

to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.

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Moroccan Chicken Stew

Prep: 10 minutes Cook: 40 minutes Makes: 4 servings Cost per recipe: $13.38 Ingredients 2 tablespoons olive oil 8 skinless, bone-in chicken thighs (about 2 pounds) 2 medium red onions, sliced (about 2 cups) 1 large green pepper, cut into 1inch pieces (about 1 1/2 cups) 2 cloves garlic, finely chopped 1 teaspoon ground cinnamon 1 tablespoon curry powder 1 can (10 3/4 ounces) Campbell’sŽ Condensed Tomato Soup 1/3 cup golden raisins 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained 1/3 cup slivered almonds, toasted Directions Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they’re tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat

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★ Fresh Cut Beef Filet ★ Fresh Cooked Prime Rib ★ Fully Cooked Roast Beef* ★ Spiral Sliced Hams ★ Cook In Bag Turkey Breasts* ★ P&D Cooked Shrimp* ★ Cornbread Dressing ★ Yeast Rolls

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* Samples Available At Our Booth At The Taste of Home Cooking School

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