IGA Magazine by Lena Duffy

Seasons hometown

holiday celebration! Recipe Challenge Winners Inside!

SPECIAL PREVIEW ISSUE

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Seasons

SPECIAL PREVIEW ISSUE • HOLIDAY

ver the past year, we’ve been very busy creating a special publication just for you, our IGA customer. The result is our Hometown Seasons ™ magazine that will arrive quarterly — each season of the year — and will feature the most exciting ideas, useful kitchen tips, interesting articles, seasonal recipes and much, much more! We think you’ll find it a handy, helpful and enjoyable new magazine.

hometown

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contents F E AT U R E S Hometown Holidays™ National Recipe Challenge .................... 2 IGA National Recipe Challenge 2001 Winners......................... 3

D E PA R T M E N T S

Today, we are proud to introduce this new magazine inside our Hometown Celebrations™ 2003 Calendar. We’ve presented just a small sampling of the exciting content that will be featured in our future issues. We hope you enjoy it and encourage you to visit your local IGA store for a copy of our premier issue this spring. Happy Holidays,

Cooking Class ......................................... 5 Kitchen Talk ........................................... 6

RECIPE INDEX

Peanut Butter Créme Fudge Torte ............................................. 4 Plain Cake .............................................. 4

Zorona Chapman

Mexican Meatloaf ................................... 4 Festive Holiday Wild Rice Salad ...................................... 4 Southwest Orange Chicken Quiche ...................................... 5 Holiday Hot Clam Dip ........................... 5 Chicken Mantequillon with Minute Rice .................................... 6

We would like to hear from you.

Chocolate Peppermint Celebration Cake .................................... 6

If you have a question of general interest about cooking, please write or email us: HometownSeasons™Zorona Chapman IGA, Inc. 8725 West Higgins Chicago, Illinois 60631 zchapman@igainc.com

BBQ Meatballs ....................................... 6

PROJECT DIRECTOR:

Zorona Chapman

VP / CREATIVE DIRECTOR: SENIOR ART DIRECTOR:

Renee Voit-Porath

Colleen Ramaut

ADVERTISING MANAGER:

Stacey Stanford

PRODUCTION MANAGER:

Lois Decker

CONTRIBUTING WRITER:

Mary Beth Ronayne Matherly

PHOTOGRAPHER: PUBLISHER:

Zone V Productions

Seltzer Kaufmann Marketing, Inc.

national recipe challenge! Patty Wagner, 2001 Grand Prize Winner

YOU COULD WIN A TRIP TO CHICAGO AND OTHER GREAT PRIZES!

he holidays are always a special time of year. Shopping for the perfect gift. Planning the perfect gathering. But for many of us, cooking and baking our favorite recipes to share with our friends and family is what really makes the holidays special and meaningful. That’s why we’ve created the IGA Hometown Holidays™ National Recipe Challenge, just for you — our valued IGA customer. For the second year, IGA has joined forces with the Cooking and Hospitality Institute of Chicago (CHIC), along with some of America’s favorite brands, to bring you this once-a-year recipe challenge. Not only will submitted recipes be judged by CHIC instructors — some of the world’s best — but contest winners will actually have the opportunity to see their recipes prepared by these culinary masters!

three days and two nights in downtown Chicago! There, they will watch as the culinary masters prepare their recipes for formal competition and evaluation. Winners will also receive culinary instruction from the staff of CHIC.

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One Grand Prize Winner (selected from the ten finalists) attending the event will win three new kitchen appliances provided by Whirlpool — a $3,000 value! The remaining nine finalists will receive a piece of jewelry and other cookware prizes.

“Contestants were excited to see professional chefs working with the recipes they created,” stated Zorona Chapman, IGA Promotions Manager. “Last year’s HERE’S HOW IT WORKS: Grand Prize recipe winner was a Peanut From all the recipe entries Butter Créme Fudge Contest judges sample the 2001 Grand Prize recipe. received by December 16, Torte (see magazine 2002, ten finalists will be cover) submitted by selected based on three criteria — taste, creativity and Patty Wagner of Yale, Illinois. We had a delicious and ability to reproduce the desired diverse group of winning recipes that included dish based on recipe directions. Recipe entries must Mexican Meatloaf, Holiday Hot Clam Dip, BBQ also include at least two (2) products from the Meatballs and Festive Holiday Wild Rice Salad,” said Recipe Challenge sponsors. Chapman. “We can’t wait to start getting the new entries this year.” THE WINNERS: For a complete listing of the 2002 Hometown • The first 100 finalists will win a hardcover Holidays™ Recipe Challenge official rules and prizes, Betty Crocker Cookbook. see your local IGA retailer, or please visit www.iga. com. All entries must be received by December 16, The next 500 recipes received will win a small • 2002. softcover or CD-ROM cookbook.

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Ten winning finalists, along with one guest each, will receive airfare and accommodations for

Good luck and happy holidays from your friends at IGA! Q hometown

Seasons™ • 2

hometown

IGA NATIONAL RECIPE CHALLENGE WINNERS

RECIPES

holidays PEANUT BUTTER CRÉME FUDGE TORTE by Patty Wagner 2001 Grand Prize Winner Casey IGA Supermarket; Yale, Illinois (shown on cover) 1 Pillsbury Moist Supreme Devil’s Food Cake Mix 11/4 cups water 1/2 cup Mazola Corn Oil 3 eggs Filling: 6 tablespoons all-purpose flour 1 cup milk 1 cup granulated sugar 1 cup butter, softened 1 cup Skippy Creamy Peanut Butter 1 teaspoon vanilla Glaze: 3/4 cup Nestle Semi-Sweet Morsels 1 tablespoon Mazola Corn Oil 1/3 cup chopped, unsalted roasted peanuts Heat oven to 350°F. Generously grease with shortening and lightly flour two 8 or 9-inch round cake pans. Mix cake mix, water, oil and eggs in large mixing bowl at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pans. Bake 8-inch pans for 30 to 40 minutes, or 9-inch pans for 25 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack for 10 minutes. Remove cake from pans. Cool completely. While cake is baking, prepare filling. Combine flour and milk in medium saucepan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling. Combine sugar, butter, peanut butter and vanilla in large mixing bowl; cream. When milk mixture is chilled, add to creamed mixture and beat until fluffy, about 2 minutes. Cut cooled cake layers in half horizontally using a thread or long sharp knife forming 4 thin layers. Place one layer on serving dish cut side up.

Spread 1/3 of filling evenly over cake. Repeat with second and third layers, spreading 1/3 of filling on top of each. Top with remaining layer of cake, cut side down. In small microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1 to 11/2 minutes until chocolate chips are melted. Stir until smooth. Reserve 1/4 cup glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining 1/4 cup glaze to drizzle over peanuts and down sides of cake. Refrigerate cake until ready to serve (at least 2 hours). Serves 12. Refrigerate any leftovers. PLAIN CAKE by Eva Thorne 2001 Second Place Jeff & Emily IGA; Grand Rivers, Kentucky

2 cups Pillsbury Flour 3 teaspoons baking powder 1/2 cup shortening 1 cup sugar 2 eggs, separated 3/4 cup Carnation Evaporated Milk 1 teaspoon vanilla flavoring Sift flour and baking powder together and then add the shortening; cream the ingredients thoroughly. Add the sugar gradually and cream together until light and fluffy. Beat the egg yolks separately and add to the mixture, one at a time, while alternating with the flour mixture and a small amount of the evaporated milk; continue to cream the ingredients with each addition until smooth. Beat the egg whites and add the vanilla. Combine all ingredients and continue to cream until all are combined. Grease two cake pans or one 9 x 12-inch pan. Pour batter into pans. Bake at 350°F for 30 to 45 minutes, until a toothpick comes out clean. Serves 12.

MEXICAN MEATLOAF by Tammy Welch

2001 Third Place Testa IGA; Braidwood, Illinois 2 pounds ground chuck 1/2 cup diced onions 11/2 tablespoons chili powder 1 teaspoon garlic powder 1 teaspoon oregano 1 egg 11/2 cups crushed tortilla chips 1 cup Ortega Salsa (your choice of hotness) 1/2 cup Kraft Shredded Cheddar Cheese In large mixing bowl, mix all ingredients until combined, while preheating oven to 350°F. Transfer to large ungreased loaf pan. Bake for 1 hour and 30 minutes. While cooking, check about every 20 minutes. If there is excess grease in pan, drain with turkey baster. When finished, you may top with extra salsa and shredded cheese. If so, place back in oven for an additional 10 minutes or until cheese is melted. Let cool about 5 minutes before slicing and serving. Serves 4 to 6.

Other Finalists: FESTIVE HOLIDAY WILD RICE SALAD by Michelle Pieratt Food World IGA; Tulsa, Oklahoma (photo on opposite page) 2 1 1 2

cups uncooked wild rice bunch green onions, chopped pint basket cherry tomatoes, halved jars (6 ounces each) marinated artichoke hearts 1 package (12-16 ounces) Jolly Green Giant frozen peas, thawed 1 bottle (8-12 ounces) Kraft Italian Vinaigrette dressing or to taste Make recipe at least one day ahead for best flavor. Cook wild rice as directed, keeping it firmandnutty.Chillwildrice. Combinenext4 ingredients. (Make sure peasarecompletely thawed.) Add dressing a few hours before serving. Refrigerate. Serves 6 to 8.

(continued on page 5)

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Seasons™ • 4

SPICE IT UP! Basil:This green leaf is the flavor stapleof many Italian dishes. For full flavor,additat the end of your cooking. Try basil in place of lettuce in a sandwich; sprinkle dried (or use fresh) in your next salad. Curry: Not just for Indian cooking anymore! This combination of spices is great in potato salads or any dish that needs a punch of flavor. Garlic: Fresh, dried minced and powdered, or pre-chopped by the jar, it’s the secret ingredient to great taste. A natural diuretic, studies suggest that good-for-you garlic may support cardiovascular health. Nutmeg: A versatile spice which complements virtually any food: beef, seafood, veal, vegetables, potatoes, tomato and white sauces, quiches, stewed fruit, biscuits and puddings. Oregano: Wonderful with grilled meats, fish, poultry, stews and sauces. Toss a sprig into boiling water for tasty potatoes. Sage: This powerful flavor can take over, so don’t be heavy-handed. A must for poultry.

KITCHEN TIP

oo salty? Too much hot pepper? Hot potato to the rescue! If the dish is liquid, add chunks of peeled raw potato. Let simmer 15 minutes, then fish out the potato. The potato will often absorb the offending spice.

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Seasons™

Holiday Hot Clam Dip

Southwest Orange Chicken Quiche

cooking class

(RECIPES continued from page 4)

Cake: 2 cups Oreo Chocolate Cookie Crumbs 1/2 cup melted Parkay Margarine 1/2 cup chopped walnuts 1 package Pillsbury Moist Supreme White Cake Mix 11/4 cups water 1/4 cup Mazola Oil 3 egg whites 1/2 cup Nestle Mini Morsel Chips Peppermint Filling: 2 cups milk 1/4 cup sugar 3 tablespoons Argo Cornstarch 1/4 teaspoon Morton Salt 2 eggs 11/2 teaspoons pure peppermint extract Red food coloring to desired color Peppermint Icing: 1 envelope Knox Unflavored Gelatin 2 tablespoons water 3 cups heavy whipping cream 2/3 cup powdered sugar 1 teaspoon pure peppermint extract Peppermint candies to garnish Preheat oven to 350°F. Grease and flour two 8-inch cake pans. For cake, combine Oreo crumbs, melted Parkay margarine and chopped walnuts until well mixed. Divide this mixture evenly between both pans and pat down firmly. Combine cake mix, water, oil and egg whites, on low speed until blended. Increase speed to medium and beat 2 minutes longer. Fold in mini morsel chips and pour batter into pans over cookie base. Bake for 35 to 40 minutes. Remove from pans and let cool completely. For filling, stir all ingredients in a large saucepan, except for peppermint extract and food coloring. Over medium heat, cook until the mixture becomes thick and begins to bubble, stirring constantly. Remove from heat and stir in peppermint extract and red food coloring. Let cool to room temperature. To make icing, mix gelatin and water

and set aside to soften. Pour whipping cream in chilled mixing bowl and begin to whip until soft peaks form. Whip in powdered sugar, gelatin and peppermint extract. To assemble cake, cut the two layers in half horizontally. Place bottom layer on serving plate. Spread 1/3 peppermint filling over top. Add second and third layers in the same manner. Place the top layer on and frost with icing. Decorate with candies, as desired. Chill for about 1 hour before serving. Serves 12.

BBQ MEATBALLS by Rebecca Wolfe Superior IGA; Berea, Kentucky Meatballs: 2 pounds hamburger 1 cup Quaker Instant Oatmeal 2 eggs 1 teaspoon garlic powder 1 teaspoon each, salt and pepper 1 can (12 ounces) Carnation Evaporated Milk 1 cup cracker crumbs 1 cup chopped onions 2 teaspoons chili powder Mix all ingredients together and shape into balls approximately 1-inch round. Place in single layer on baking sheet.

Sauce: 2 cups Heinz Ketchup 1/2 teaspoon liquid smoke 1/2 cup chopped onion 1 cup brown sugar 1 teaspoon garlic powder Mix well until sugar is dissolved. Pour over meatballs. Bake at 350°F for 1 hour or until meatballs are cooked. Makes approximately 50-70 meatballs.

SOUTHWEST ORANGE CHICKEN QUICHE by Carolyn Blakemore and Janet Smith North Marion IGA; Fairmont, West Virginia

Shelton, Connecticut 4 cans (6.5 ounces each) minced clams, drained 4 tablespoons lemon juice 2 onions, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/2 cup chopped fresh parsley 1/2 pound butter 2 tablespoons oregano 5 teaspoons hot pepper sauce 11/2 cups Ritz Cracker crumbs (1 roll, crushed) Kraft Parmesan Cheese to taste 1 cup Kraft Mild Cheddar Shredded Cheese Nabisco Triscuits Nabisco Wheat Thins Ritz Crackers

1 pound boneless, skinless chicken breasts, cooked and cubed 3/4 cup orange juice 1/4 teaspoon Morton Salt 1/2 cup chopped celery 3/4 cup diced sweet orange bell pepper 1 cup diced sweet onion 1 tablespoon butter 2 eggs, beaten 1/2 teaspoon Worcestershire sauce 1 tablespoon Pillsbury Unbleached Flour 1/4 teaspoon white pepper 1/4 teaspoon nutmeg 1 tablespoon fajita seasoning 2/3 cup whipping cream 2 cups shredded pepper jack and cheddar cheese blend, divided 1 (9-inch deep-dish) Pillsbury Crust Place cooked cubed chicken breast in a saucepan with orange juice and salt. Cook on low to medium heat for 10 minutes. Drain and cool. In another saucepan, combine celery, orange bell pepper, onion and butter. Sauté to soften vegetables. Cool. In a bowl, add eggs, Worcestershire sauce, flour, pepper, nutmeg, fajita seasoning, cream and one cup of cheese. Mix and sprinkle 1/2 cup cheese on crust that has been placed in a 9-inch deep baking dish. Pour in chicken and vegetables, addeggmixture;sprinkletopwithremaining cheese. Cover crust rim with foil strips and bake in a 375°F oven for 30 to 35 minutes. Test to make sure it’s done — let cool. Glaze: use end of butter stick, lightly glide butter over top for shine. Garnish with tomatoes and herbs, if desired. Serves 4 to 6.

HOLIDAY HOT CLAM DIP by Laura Musulli White Hills IGA;

kitchen talk

Make dip at least one day ahead for best flavor. In a medium pot, simmer clams and lemon juice for 15 minutes. Add chopped onions, green and red peppers, parsley, butter and oregano. Stir occasionally over medium heat until well blended, and butter is melted. Stir in hot pepper sauce and crushed Ritz Crackers. Remove from heat and mix until thoroughly blended and the mixture is the consistency of oatmeal. Place mixture into large glass pie plate and refrigerate overnight. To Serve: Remove dip from refrigerator.Preheatovento325°F.Sprinkle with parmesan cheese and then top off with mild cheddar shredded cheese. Bake for approximately 20 minutes or until heated thoroughly and cheese is completely melted. Serve with Nabisco Triscuits, Wheat Thins or Ritz Crackers. Serves 10 to 12 as an appetizer.

CHICKEN MANTEQUILLON WITH MINUTE RICE by Adam Rosenbaum State Market IGA; Davis, California

4 boneless, skinless chicken breasts 2 cups Pillsbury All-Purpose Flour 4 eggs 1/4 cup water 3 cups plain breadcrumbs 12 tablespoons Mazola Canola Oil 12 tablespoons salted butter 11/2 cups Chardonnay wine 11/2 cups fresh lemon juice 1/4 cup finely chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon rosemary 1 tablespoon dried tarragon 11/2 teaspoons Morton Salt 1 teaspoon fresh ground pepper 8 bay leaves 2 cups white Minute Rice Cuteachchickenbreastintofour1-inch-wide pieces (yields 16 pieces). Place flour in a bowl and lightly coat chicken. Place onto a dry plate. Whisk eggs and water until well mixed. Coat chicken witheggmixture.Place pieces into a bowl and pour in the leftover egg mixture. Place breadcrumbs in a bowl and coat chicken. Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a saucepan. Sauté 4 pieces of chicken on each side until crust is golden brown. Remove from the saucepan and place into a 2-inch deep baking pan. Repeat for all 16 chicken pieces. Preheat oven to 325°F. Melt 8 tablespoons of butter in a saucepan over low heat. In a bowl, combine wine and lemon juice. In a separate bowl, mix parsley, basil, rosemary, dried tarragon, salt and pepper. Combine herb mix with wine and lemon juice. Pour mixture over chicken in the baking pan. The mixture should just cover the chicken. Pour the melted butter evenly over the chicken. Place 8 bay leaves over chicken. Bake for 15 minutes. Prepare 4 servings of Minute Rice. Remove dish from oven and divide chicken and rice into 4 servings, pour the remaining sauce on top. by Jacquelyn Smola Snyder’s IGA; Piedmont, Oklahoma

QUESTIONS FROM IGA CUSTOMERS

Somerecipescallforwineasaningredient.WhatdoIneedto know about cooking with wine? When cooking with wine, allow enough time for the alcohol to evaporate, which concentrates the flavor, acidity and sweetness. Red wine must reduce by half; white wine by a

little more than half. With “fortified wines,” like sherry, port or Madeira, add at the end of cooking for fuller flavor. And remember — never cook with a wine you wouldn’t want to drink. If you don’t like it in your glass, you probably won’t like it on your plate!

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Seasons™ • 6

Thank you to the following sponsors of the 2001 Hometown Holidays™ National Recipe Challenge.

FOR

OUT TALKING TO YOUR KIDS AB

D RI

Visit www.iga.com for more information on the Hometown Holidays ™ National Recipe Challenge!