Taste of Home Cooking School 2016

Experience AMERICA’S #1 LIVE Cooking Show!

TASTEOFHOME.COM/COOKINGSCHOOL

TUESDAY, SEPTEMBER 13, 2016 7 p.m. at the West Shore Community College Recreation Center

PRESENTED BY

PRESENTED BY

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LUDINGTON DAILY NEWS/TASTE OF HOME

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|3

| LUDINGTON DAILY NEWS/TASTE OF HOME

TASTE OF HOME | COURTESY PHOTO

Taste of Home returns

er soup, creole cakes and more.

Elliott has been with Taste Get out your oven mitts and of Home for 10 spatulas — the 2016 Taste years, hosting of Home Cooking School recooking shows all turns to West Shore’s recDana Elliott over the nation. reation center on Tuesday, And even though Sept. 13. she participates in about 40 Doors open at 5 p.m. and of these events every year, the show starts at 7 p.m. she still enjoys coming to Taste of Home Culinary SpeLudington. cialist Dana Elliott will once “I love coming to Ludingagain host the event, which ton, not only for seeing old will feature live demonstrafriends and the audience that tions of recipes like chorizo I’ve come to know, but it’s a eggs ranchero, cheeseburgBY ANDREW COOPER AND RILEY KELLEY DAILY NEWS WRITERS

Rick Plummer, executive director of the Mason County Historical Society and Port of Ludington Maritime Museum, Rick will serve as this Plummer year’s emcee.

“He’s wonderful. He’ll add Dana Elliott so much... he’s well known in beautiful area to visit,” Elliott town,” said Nancy Sims, corsaid. “I have relatives that porate marketing director for grew up here, and we can sit Community Media Group. and talk about all of the loRegular seating costs $12 cal sites together, now that and reserved seating is $29.

I’ve been coming here for 8 Reserved seating includes years!”

‘I love coming to Ludington not only for seeing old friends and the audience that I’ve come to know, but it’s a beautiful area to visit.’

a Taste of Home hardback cookbook valued at $24.99.

Register by calling the Ludington Daily News, (231) 8455181.

The giveaways range from a microwave to a La-Z-Boy recliner. “(There are) lots more that businesses will be involved,” Sims said. “There are lots and lots and lots of goodies to give away this year.”

Everyone is asked to bring a favorite recipe. They will be featured in a Ludington cookbook.

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LUDINGTON DAILY NEWS/TASTE OF HOME

| FRIDAY, SEPTEMBER 9, 2016

Daily News writer’s recipe highlighted

BY RILEY KELLEY DAILY NEWS CORRESPONDENT

Ludington’s own Diane Nemitz will bring a bit of local flavor to this year’s Taste of Home Cooking School event.

Diane’s Chicken Florentine Meatballs dish will be demonstrated live on stage Sept. 13

by Taste of Home Culinary Specialist Dana Elliot at the West Shore Community College recreation center.

“It has chicken in it and spinach and a few other seasonings and things like that,” Nemitz said. “It was originally served on spaghetti squash instead of regular pasta.”

Diane has been cooking for as long as she can remember, and comes from a family of food

Diane Nemitz

COLTON MOKOFSKY | DAILY NEWS

enthusiasts.

“We were all cooks,” she said.

“It’s something I’ve always enjoyed. The first time I ever cooked a meal I was 10 years old and it was Mother’s Day and as I recall it was meat loaf.”

The dish was a success, receiving rave reviews from the family.

“Everyone ate it, and mom said, ‘This is so wonderful, Diane.’”

Diane continued to develop her culinary skills, and it became a longstanding and lifelong passion.

When she purchased the Inn at Ludington in 1990, Diane turned her love of cooking into a professional strength.

As the proprietor of the local bed and breakfast, Diane prepared meals for her guests on a daily basis. After 12 years of cooking for others, however, she started to miss the joy of cooking for fun.

“I got tired of making the same breakfasts, so I started improvising,” Diane said. “Then I found out about these recipe contests where you could enter

and win prizes. I used to enter recipe contests all the time.”

According to Diane, she got to the point where she was entering a recipe every single day, totaling hundreds of submissions to various contests, including Taste of Home.

“I got a letter from them telling me that they were going to use my recipe at the cooking schools (and) they’ve been emailing me ever since.”

Diane’s love of food and cooking has earned her considerable renown in the Ludington area.

She writes stories and a personal column as well as a weekly food column, “Dinner for $10 or Less,” for the Ludington Daily News, where she shares cooking, shopping and health

tips with readers.

“The food column that I write in the paper on Tuesdays is probably the most popular thing I’ve written,” Diane said.

“I used to do a full food page, and I never got the response that I’ve gotten from ‘Dinner for $10 or Less.’”

She says people will often approach her on the street or in the grocery store to tell her how much they love her column.

Diane is excited to have her recipe featured at Taste of Home. She will be present at this year’s Taste of Home Cooking School, Sept. 13 at 7 p.m., and might even be persuaded to autograph a cookbook or two.

The Chicken Florentine Meatballs recipe will be available at the show.

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|5

| LUDINGTON DAILY NEWS/TASTE OF HOME

Discover the versatility of honey in everyday dishes

FIRESTONE, COLORADO — The holidays are quickly approaching and it’s time to start thinking about entertaining with friends and family. Treat your guests to a new and exciting spread that will really impress their taste buds. How you may ask? By turning to an allnatural ingredient that is delightful in both sweet and savory recipes and will be your secret weapon to make all your dishes truly shine – Honey!

For centuries, honey has been a breakfast staple, but it is now being revered as one of the most versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides functionality to dishes – complementing and enhancing the flavors of a variety of ingredients. It pairs nicely with the tangy richness of certain cheeses, because it balances the bitterness in certain foods. Next time you have guests over, reach in your cup-

board and add a touch of golden sweetness to a delicious cheese board. Let your guests experiment with various cheese and honey pairings to truly appreciate the nuances of balancing unexpected flavors.

Additionally, honey modifies salty perception and works well with cured products, like prosciutto and bacon. Try adding honey to a fun appetizer that showcases the classic pairing of sweet and salty, like a juicy pear wrapped with prosciutto and blue cheese and

drizzled with honey. The combination of these two flavor profiles will have your friends and family begging you to host every get together.

But you don’t have to search for brand new recipes if you already have a cherished recipe that you and your family love.

Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume. For sauces,

marinades and dressings, honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and in addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit.

From soup to nuts, and everything you can bake, broil, grill, blend or churn in between, honey’s got you covered. It may be the most versatile ingredient in your pantry, and don’t forget these easy cooking tips when cooking with honey: •When storing honey at home, it is best to keep it in an airtight container at room temperature. If your honey begins to crystalize, don’t throw it out — just gently warm it and stir periodically until crystals dissolve.

•When cooking and baking with honey, it can easily be re-

moved from the measuring spoon by spraying the utensil with non-stick spray before adding honey.

•Select mild honeys, such as clover, when cooking or baking with other delicate flavors. Select a darker colored honey to accompany a stronger partnering flavor, such as peanut butter, bananas, and strong cheeses.

This holiday season, wow your guests with a recipe that incorporates multiple flavor components. This Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the pomegranate and feta, creating a perfectly balanced dish.

This appetizer has so many delicious flavors that it is sure to become a recipe your guests will request at every gathering.

Butternut squash and pomegranate crostini with whipped feta and honey Ingredients:

Directions:

Olive oil cooking spray 1 - baguette, sliced diagonally 1/4-inch thick (about 24 pieces) 1 pound - butternut squash, cubed (1/2-inch cubes) 8 ounces - feta cheese, crumbled 1/4 cup - whipped cream cheese 1/4 teaspoon - ground black pepper Arils from 1 pomegranate 1/4 cup - fresh mint leaves, honey, for drizzlling

Preheat oven to 350 degrees F. Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool be-

fore assembling crostini.

Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally.

To serve, spread each piece of toasted bread with 2 teaspoons whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately.

For more information, visit www.honey.com.

6|

LUDINGTON DAILY NEWS/TASTE OF HOME

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FRIDAY, SEPTEMBER 9, 2016

|7

| LUDINGTON DAILY NEWS/TASTE OF HOME

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

Directions: Preheat oven to 375°. In a large skillet, cook beef

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and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13x9in. baking dish. Top with half of the meat mixture.

Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Yields 12 servings

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LUDINGTON DAILY NEWS/TASTE OF HOME

| FRIDAY, SEPTEMBER 9, 2016

FRIDAY, SEPTEMBER 9, 2016

|9

| LUDINGTON DAILY NEWS/TASTE OF HOME

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LUDINGTON DAILY NEWS/TASTE OF HOME

| FRIDAY, SEPTEMBER 9, 2016

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

Directions: In a saucepan, bring the cranberries, sugar and water to a boil.

Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl.

Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon.

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| LUDINGTON DAILY NEWS/TASTE OF HOME

Eggland’s Best infuses nutrition, flavor into homemade meals At-home chefs learn the benefits of using Eggland’s Best eggs in their favorite dishes CEDAR KNOLLS, N.J. — To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking

School this spring. Participants will have the opportunity to learn new cooking

techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs.

Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs:

one Eggland’s Best egg contains 10 times more vitamin E, five times more vitamin D, more than double the Omega 3; and 25% less saturated fat.

In addition, Eggland’s Best eggs contain just 60 calories per large egg and cost only

a few cents more than ordinary eggs.

A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs stay fresher longer than ordinary eggs.

The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program and proprietary hen feed, which includes an all-vegetarian hen diet of healthy grains and oils.

Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Savory Pumpkin Quiche.

Savory Pumpkin Quiche Prep: 15 min. Bake: 50 min. + standing

Directions:

Ingredients:

In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture.

Pour into pie shell.

3 large Eggland’s Best eggs 1 can (15 ounces) solid-pack pumpkin 1 can (5 ounces) evaporated milk 1/2 pound bacon strips, cooked and crumbled 1/2 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup grated Parmesan cheese 1 tablespoon all-purpose flour 1 frozen deep-dish pie shell Preheat oven to 375

Bake on lower oven rack 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting.

Yields 8 servings

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| 13

| LUDINGTON DAILY NEWS/TASTE OF HOME

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

Directions:

melted.

Meanwhile, cut wings into three sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally.

Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery. Yield: about 2-1/2 dozen.

Wine options: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Editor’s Note:

In a 5-qt. slow cooker, combine the first Uncooked chicken wing sections (wineight ingredients. Cover and cook on low gettes) may be substituted for whole for 45 minutes or until cranberry sauce is chicken wings.

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14 |

LUDINGTON DAILY NEWS/TASTE OF HOME

| FRIDAY, SEPTEMBER 9, 2016

Jones Dairy Farm hits the road with Taste of Home this fall Jones Dairy Farm joins the Taste of Home Cooking School on its 2016 national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889.

Taste of Home Cooking School participants will learn the benefits of cooking with with no added hormones and Jones Sausage, made from all natural ingredients compremium cuts of meat raised pletely free of MSG, nitrites

or nitrates, and preservatives for a farm-fresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today.

For 127 years, Jones Dairy Farm has been committed to delivering quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best known for their all natural sausage, Jones Dairy

Farm also produces an extended line of products made from high quality, simple ingredients including dry aged bacon, naturally smoked ham and Canadian bacon, turkey bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of delicious flavors. From Mild to Maple, and Turkey to Chicken, Jones Dairy Farm has the sau-

sage to suite every appetite.

If you’re looking for an easyto-make breakfast recipe or something special for breakfast for dinner that the entire family will enjoy, try this delicious Breakfast Grilled Cheese Sandwich that features Jones All Natural Pork Sausage and Naturally Smoked Canadian Bacon.

This breakfast grilled cheese is packed with protein along with eggs, spinach and sharp Cheddar cheese.

Breakfast Sausage & Canadian Bacon Grilled Cheese Ingredients:

In small skillet heat olive oil over medium-high heat. Add eggs, break •2 teaspoons olive oil yolk and cook until set. Remove from •2 eggs heat and set aside.

•2 slices hearty bread, buttered on Lay out bread; on unbuttered side 1 side add 2 slices cheese, sausage, Cana•4 slices sharp cheddar cheese dian bacon, eggs, baby spinach and •2 Jones Dairy Farm All Natural remaining 2 slices cheese. Top with Golden Brown Breakfast Sausage Pat- other slice of bread butter side out. ties, cooked Heat Panini maker or griddle to •2 slices Jones Dairy Farm Canadian medium heat. Cook sandwich until Bacon hot and cheese is melted.

•1 handful baby spinach

Serves 1

Directions:

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| LUDINGTON DAILY NEWS/TASTE OF HOME

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LUDINGTON DAILY NEWS/TASTE OF HOME

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FREE DELIVERY 612 S. WASHINGTON • LUDINGTON • 843-9531

Hours: Mon. - Thurs. 9-5:30; Fri. 9-6; Sat. 9-3:00; Sun. Closed GECAF FINANCING • SERVICE AFTER THE SALE

FREE DELIVERY & REMOVAL OF OLD UNITS (except dishwashers & gas products)