Advertising Supplement to the Sun Journal, Thursday, November 25, 2010
Festive finger-foods for parties It’s a holiday party: Bring an appetizer to share If finances are tight this year, celebrate the holidays by hosting a shared small plates party where everyone can get together to have fun without breaking the bank. Small plates continue to be hot in trendy restaurants because people love to sample little bites and taste a variety of dishes. Ask each guest to bring an appetizer and a bottle of wine or non-alcoholic drink. With a collection of nibbles and libations, you’re ready to party. Decor Set a festive mood. Pillar candles, strings of lights, evergreens and holiday music will create a merry atmosphere at a nominal cost. For an elegant tone, use china plates and wine glasses if you have them. But don’t use fragile or expensive ones that would leave you devastated if they break. Food The buffet will grow as guests
arrive, but to provide for the first guests, have a cheese board ready. It takes no time to prep and is always popular. Consider an Irish cheese board to introduce guests to new tastes. Cheeses labeled “Kerr ygold,” imported from Ireland, come in a variety of types to please every taste, and are widely available in local supermarkets. These cheeses are made with milk from grass-fed cows raised on small family farms; no growth hormones are used. For your cheese board, tr y Dubliner, a crowd-pleasing, fullflavored cheese with a balanced sweetness and the bite of an aged Parmesan. Or consider Kerrygold Aged Cheddar, noted for its rich, round flavor and smooth body. It was a gold medal winner at the 2010 World Championship Cheese Contest. Blarney Castle, a creamy and mild, semi-soft, part-skim cheese, offers a pleasant contrast. Other f lavor ful Irish cheeses include Duhallow, a farmhouse cheese from renowned Irish cheese maker Mary Burns; and
Crostini with Blarney Castle Cheese and Sundried Tomato Pesto Ivernia, a hard cheese aged for three years to bring out complex Set a festive mood. Pillar candles, strings of lights, evergreens and holiday music will flavors. create a merry atmosphere at a nominal cost. For a store locator for these Irish cheeses, go to www.kerrygold. com/usa/locator.php. Logistics Set up separate stations for food and wine to keep traffic moving. Clear off kitchen counters so guests can prep their dishes. Have extra platters and serving utensils available for people who forget to bring them. Purchase a few extra bottles of
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wine and non-alcoholic drinks to start the party off and to ensure there is enough to drink if guests forget to bring their contribution. If you end up not needing the extras, repurpose for the next festive occasion. Here are some delicious appetizer recipes to share. Some ingredients, such as smoked salmon, are pricey, but a little goes a long way. Each recipe makes 24 pieces. The recipes can easily be doubled or tripled, depending on the length of the party and the appetite of your guests.
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Makes about 1 3/4 cups • 1/4 cup plus 1 tablespoon roughly chopped walnuts • 1 1/2 cups whole milk • 2 tablespoons Kerrygold Salted Butter • 2 tablespoons flour • 1 3/4 cups (5 ounces) grated Kerrygold Dubliner cheese • 1 1/2 tablespoons honey Heat oven to 325ºF. Place the walnuts in a single layer on a cookie sheet and toast until lightly browned, about 5 to 10 minutes; watch carefully to
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page 11 ‰
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
Baked Egg Casserole Five tips to simplify the holiday season Food Network celebrity chef, Claire Robinson, knows what it takes to make a great holiday meal, with just five ingredients or less. “When it comes to the holidays, no one wants to spend hours preparing meals when they can be with friends and family,” said Robinson. “I think simple and delicious dishes are the best.” In keeping with that spirit, here are five easy things you can do to enjoy great food and a great holiday season: 1. Make a meal plan. When you plan out your meals, even the larger holiday ones, you can simplify the shopping and avoid the “what’s for dinner tonight?” stress. 2. Stock the shelves. Make sure to keep your kitchen stocked with the basics like sugar, flour and eggs to avoid running back and forth between home and the grocery store multiple times. “In particular,” said Robinson, “I like Eggland’s Best eggs because they are nutritional all-stars with four times more vitamin D, 10 times more vitamin E and more than three times the omega 3 compared to ordinary eggs. Not to mention, they taste great!” 3. Try batch cooking. Take a little extra time to cook a double batch of spaghetti or make a larger casserole, so you can freeze the rest for another meal later in the week. After a busy day of running holiday errands, simply take leftovers out of the freezer and re-
heat for dinner.
Preheat the oven to 400º F.
4. Plan a potluck. Make holiday get-togethers easier by hosting a potluck dinner. Assign a different dish to each guest so that everyone can bring something they love to make. If you don’t have enough plates or utensils, have guests bring those as well. When everybody helps, the party burden is lighter and the fun factor is higher.
Cook the sausage in a skillet over medium-high heat until cooked through.
5. Keep desserts easy. Holiday sweets are fun to have, but can be time-consuming. Make extra cookie dough and keep it in the freezer. When you need a few cookies - or a few dozen - you’ll be ready to bake and enjoy with ease. For more easy holiday recipes, like this delicious Baked Egg Casserole, please visit www.egglandsbest. com.
Baked Egg Casserole Makes 4 Servings (or double the recipe and freeze the rest for later) Total Time 45 Minutes • 6 Ounces hot maple flavored pork sausage (Southern style), crumbled • 3 Cups water • 1 Cup half-and-half • Kosher salt • 1 Cup stone-ground grits or course polenta • Freshly cracked black pepper • 4 Ounces grated Gruyere • 4 Eggland’s Best eggs
Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray. In a large saucepan, over medium heat, bring the water and halfand-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt if needed. Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack eggs, one at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are fully set, about 15 minutes. Recipe Courtesy Food Network Chef and host of “Five Ingredient Fix,” Claire Robinson, 2010
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
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WESTERN MAINE HOLIDAY
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A showy, snowy holiday pie Mix it up with Jenny
holiday even merrier.
It’s true - the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestlé; Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips, and baking secrets.
This Peppermint Snow Pie is just such a dessert - gorgeous to look at, scrumptious to eat, and very easy to make. And I have a few tips to make it even easier:
When it comes to entertaining, especially during the holidays, I love to finish the party off with a beautiful dessert. And if it’s as easy as it is pretty, it just makes my
• Just the right crust. I like making a fresh graham cracker crust and it’s a snap, too. Prepare your chocolate graham cracker crumbs by either whizzing them in the food processor or putting broken graham crackers in a resealabe bag and crushing them with a rolling pin. To help you press the crumb mixture evenly into the pie plate, use a flat-bottomed measuring cup.
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• Getting gelatin right. Putting the gelatin in a small amount of water to sof ten is called “blooming.” It’s best to use the bloomed gelatin right away, before it starts to set into a solid. If it does start to set, put the bowl in a small saucepan filled with an inch or so of water. Warm it over medium-high heat until it softens again. • Pretty peppermint pieces. Put your peppermint candies into a resealable bag and break them up with a rolling pin or the flat side of a meat mallet. You can crush extra candies and keep them in the freezer for the next time you make this show-stopping pie. Fo r m o re f ant as tic h o liday dessert recipes, go to w w w. VeryBestBaking.com.
Peppermint Snow Pie Makes 8 servings CRUST • 1 1/4 cups chocolate graham cracker crumbs (8 crackers) • 2 tablespoons granulated sugar • 1/3 cup butter, melted FILLING • 1 envelope (7 grams) unflavored gelatin • 2 tablespoons boiling water
This Peppermint Snow Pie is gorgeous to look at, scrumptious to eat, and very easy to make. • 1 can (12 fluid ounces) Nestlé; Carnation Evaporated Milk • 1 cup (6 ounces) Nestlé; Toll House Premier White Morsels • 1/2 teaspoon peppermint extract • 1 container (8 ounces) frozen whipped topping, thawed, divided • 1/2 cup coarsely chopped hard peppermint candies (about 24), divided PREHEAT oven to 375ºF. Grease 9-inch deep-dish pie plate. FOR CRUST: Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
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BA K E f o r 8 m i n u t e s . Co o l completely on wire rack. FOR FILLING: PLACE gelatin in small bowl; stir in water. Let soften for 1 minute. H E AT ev ap o r ate d milk an d sof tened gelatin in small saucepan over medium heat; stirring constantly with whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into medium bowl. Refrigerate uncovered for 30 minutes, stirring occasionally, until cool to touch. Gently whisk in 2 cups whipped topping. Sprinkle
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
Stuffing gets a starring role Turkey may be the star of the holiday table, but for many people, the stuffing is what they really can’t wait to eat. This year, satisfy those cravings with some delicious new stuffing recipes that make enough for some equally tasty leftovers. These “planned-over” recipes from Mrs. Cubbison’s will let the family enjoy their favorite dish all week without ever eating the same dish twice. • Grease a casserole dish and place any turkey pieces in bottom of casserole, covering surface. Add 1 to 2 tablespoons cooking sherry to remaining gravy and heat. Pour dressing over turkey, top with extra stuffing and bake at 350ºF until stuffing is piping hot and serve. • Cut turkey slices into small pieces, toss with remaining stuffing and spoon into hollowed out tomato halves. Sprinkle with Parmesan cheese (optional) and broil until heated through. • Sauté; onions and garlic in a little oil. Add cooked turkey pieces from the holiday meal and one can of stewed tomatoes. Season with hot sauce or red chili powder to taste. Simmer for 20 minutes. Add shrimp, shell-on mussels or clams and simmer until liquid is almost gone. Serve this Creole-style “planned over” on top of reheated stuffing.
mild sausage • 2 cups diced, fresh celery • 1 cup diced, fresh onion 1 to 1 1/2 cups chopped pecans (optional) • 3/4 cup chicken broth • 1 10 ounce package Mrs. Cubbison’s Herb Seasoned Cube Stuffing Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (thus allowing liquid to be absorbed by the dried berries). Preheat oven to 350ºF. In a large, nonstick pot, brown sliced or chopp e d s aus age, break ing up and stirring frequently until browned. Reduce heat to low, add fresh vegetables, and sauté; until vegetables are somewhat tender (about 3-4 minutes). Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth. Stir and remove from heat. Fold in entire contents of Stuffing Package until well combined and spoon mixture into a 9 x 11 inch baking dish that
Makes 10-12 servings • 1 cup dried cranberries • 1/2 cup apple juice • 1/2 cup chicken broth • 1 pound uncooked breakfast or
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Cover baking dish with foil and bake at 350ºF for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered. Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves if desired.
remaining ingredients, add celery mixture, and mix well.
Apple and Walnut Stuffing Makes: 8 servings • 1 cup chopped celery • 1 cup chopped onion • 1/2 cup butter or margarine • 1 cup chicken broth • 3/4 cup sparkling cider • 2 6 - ounce pack ages Mr s. Cubbison’s Seasoned Dressing Mix • 2 cups chopped, peeled apple • 1 cup chopped walnuts In a large skillet over medium heat, cook celery and onion in butter or margarine until tender, about 5 minutes. Add chicken broth and heat for 2 minutes. In a large bowl, combine the
Loosely stuff turkey just before roasting. Place remaining stuffing
in a greased baking dish and bake at 350ºF for 30 minutes, or until thoroughly heated. (Family Features)
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
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WESTERN MAINE HOLIDAY
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Swoon-worthy sweets made easy: Ooey-gooey Caramel Cake
Spicy meatballs:
Add more flavor to your holidays
Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.
When you want to bring the family together for a great meal this holiday season but don’t have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.
The new “Betty Crocker Fix-With-a-Mix Desserts” cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size showstoppers. The book includes:
Whether you’re serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you’ll save time and have a flavorful meal sure to bring your family together this holiday season. For more ways to add great taste to your holidays, visit www.johnsonville. com. Old-Fashioned Italian Meatballs Yield: approximately 12 meatballs 1 egg 1/4 cup milk 1/3 cup dry breadcrumbs 1 16-ounce package Johnsonville Italian All Natural Ground Sausage 2 tablespoons olive oil In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into
for everyone on your list. You’ll save time in the kitchen and save money by reducing the number of ingredients needed. • Purchase everything in one location. Buy all ingredients and tools in one location. Deepdiscount stores such as Dollar General offer dry baking goods
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WESTERN MAINE HOLIDAY
A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.
Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
All recipes start with Betty Crocker’s trusted mixes, including SuperMoist Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick, and all-new glutenfree mixes for cookies, brownies, and cakes.
In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
See how easy it is to turn a mix into a mouthwatering dessert with this OoeyGooey Caramel Cake recipe featured in the cookbook. For more information, visit www.wiley.com.
Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
Luscious full-color photos of every recipe.
Serve with your favorite pasta sauce and noodles. (Family Features)
Budget-friendly holiday baking tips and recipes Holiday baking is a tradition for many families, as well as an inexpensive, thoughtful gift. Save money on all your baking and cooking by planning ahead. • Bake in bulk. Rather than making cookies for one friend, bread for another and fudge for co-workers, make one baked good
Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist yellow cake mix 1/4 cup all-purpose flour 1 cup water 1/3 cup vegetable oil 3 eggs 1 bag (8 ounces) milk chocolate-coated toffee bits 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk) Sweetened whipped cream, if desired Caramel topping, if desired
Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
meatballs. In a large skillet, sauté; meatballs in olive oil until golden brown and no longer pink.
Ooey-Gooey Caramel Cake Prep time: 20 minutes Start to finish: 2 hours 5 minutes 15 servings
like flour, sugar and chocolate chips, alongside milk, eggs and cream. You can also find kitchen tools such as spatulas, measuring cups and hand mixers, as well as the accessories to wrap up your tasty treats, including paper bags, sandwich bags, ribbon and tissue paper. • Give private-brand products a try. By switching to private brands, shoppers can save big on ingredients. Try the following recipes for easy crowd-pleasers that won’t break the bank:
Holiday Party Dip
• 2 cups sour cream • 1 package Clover Valley Onion Soup Mix • 1/4 cup cucumber, finely diced • 1/4 cup green pepper, finely diced • 1/3 cup pimiento, finely diced Directions: Blend ingredients together and chill for at least one hour before serving. Serve with crackers, raw vegetables or chips.
Peppermint Chocolate Candy
• 1 cup Clover Valley Starlight Mints, crushed • 12 ounces semi-sweet baking chocolate or white chocolate
Directions: Melt chocolate in saucepan over low heat. Line cookie sheet with wax paper. Spread half of the melted chocolate on the wax paper. Sprinkle the crushed peppermint candy onto the melted chocolate. Pour remaining melted chocolate over the top of the candy. Refrigerate until firm. Break into pieces and store at room temperature in a covered container.
Crispy Macaroons
• 1 cup sweetened condensed milk • 1 cup cornflakes • 1 cup crisped rice cereal • 1 cup coconut Directions: Preheat the oven to 375 degrees Fahrenheit. Stir the cornflakes, rice cereal and coconut together. Add the sweetened condensed milk and mix well. Use a tablespoon to drop dough onto a lightly greased cookie sheet, keeping cookies about two inches apart. Bake the cookies for eight to ten minutes, or until golden brown. Cool the macaroons on a cookie sheet for two minutes, then place the cookies on wire rack to cool completely. (NewsUSA)
Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping. Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits. (Family Features)
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
Mac ‘n cheese: A family favorite cooked 5 different ways Ask a group of young kids what their favorite dish is, and most will probably say macaroni and cheese. There is nothing like noodles enveloped in creamy cheese. The soul food dish is a favorite of kids and adults alike. Although readily available as a packaged food, macaroni and cheese can also be made from scratch. Here are some recipes, any of which would make a quick and easy gift for your little ones on Christmas Eve.
Baked Macaroni and Cheese with Tomato • 1 lb. macaroni • 1 10.75-oz. can condensed tomato soup • 1-1/4 c. milk • 3 c. shredded Cheddar cheese • 8 T. butter, divided • 1/4 c. dry breadcrumbs Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Combine pasta, soup, milk, cheese and 6 T. butter. Pour into 9x13-inch baking dish. Top with breadcrumbs, dot with remaining butter and bake for 45 minutes, or until golden brown
and bubbly.
Blue Cheese Macaroni • 2 c. macaroni • 2 T. butter • 1 t. salt • 1/2 t. pepper • 1/2 c. green bell pepper, sliced • 1/2 c. red bell pepper, sliced • 3/4 c. heavy cream • 1/3 c. all-purpose flour • 1/2 c. plain yogurt • 1 c. crumbled blue cheese • 1/2 c. Parmesan cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Combine butter, salt, pepper and bell peppers and simmer until heated through. Add cream, flour, yogurt and cheeses. Stir in pasta and serve hot.
• Salt and pepper to taste • 1/4 t. dry mustard • 1-1/2 c. milk • 2 c. Cheddar cheese, shredded Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Toss breadcrumbs with melted butter and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and place in casserole dish. Melt butter, add onion and cook until soft and translucent, about 5 minutes. Add flour, salt, pepper, dry mustard and milk. Simmer, stirring constantly until milk has thickened, about 10 minutes. Remove from heat and blend in Cheddar cheese. Pour over pasta and sprinkle evenly with breadcrumbs. Bake for 20 minutes, or until top is golden and bubbly.
Mom’s Macaroni and Cheese Homemade Macaroni and Cheese • 3/4 c. dry breadcrumbs • 2 T. butter, melted • 8 oz. macaroni • 2 T. butter • 1 small onion, minced • 1 T. all-purpose flour
• 8 oz. macaroni • 1/4 c. butter, plus 2 T. • 2-1/2 T. all-purpose flour • 3 c. milk • 2 c. sharp Cheddar cheese, shredded • 1/2 c. Parmesan cheese • 1/2 c. breadcrumbs • 1 pinch paprika
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Melt 1/4 c. butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until thick. Place pasta in a large casserole dish and cover with sauce. Melt 2 T. butter, add breadcrumbs and brown. Spread over macaroni and cheese, sprinkle with paprika and bake for 30 minutes.
1-1/2 cups of each cheese. Combine with pasta, pour into a greased 3-quart baking dish and top with remaining cheeses. Bake, uncovered, for 25-30 minutes, or until cheese is
melted and edges are bubbly. There are hundreds more macaroni and cheese recipes. Do a search and take your pick.
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Triple Cheese Macaroni • 1 16-oz. pkg. macaroni • 2 eggs • 1 12-oz. can evaporated milk • 1/4 c. butter, melted • 2 T. prepared mustard • 1 t. seasoned salt • 1 t. pepper • 8 oz. process cheese, melted • 2 c. mild Cheddar cheese, shredded and divided • 2 c. sharp Cheddar cheese, shredded and divided Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Whisk together eggs, milk, butter, mustard, seasoned salt and pepper. Add processed cheese and
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
7
Diabetes: Have a holiday heart-to-heart Look at your family’s past to prevent type 2 diabetes in your future Family Features The holidays are known as a time for family gatherings, catching up with relatives, and sometimes even the occasional family conflict. Like drama at the holiday dinner table, in many ways your health — for better or for worse — is influenced by your family. This year, why not start a conversation that benefits everyone? Gather your family health history. Why it’s important Family history of disease is an important part of understanding your risk for developing a number of serious diseases, including type 2 diabetes. Diabetes is a serious disease that, if left untreated, can lead to serious health problems including blindness, loss of limb,
kidney failure, heart disease, and early death. In fact, most people with type 2 diabetes have a family member — such as a mother, father, brother, or sister — with the disease. The National Diabetes Education Program encourages all families to gather their family health history this holiday season and help prevent or delay type 2 diabetes in future generations. By knowing your family health history, sharing it with your health care team, and taking important steps such as maintaining a healthy weight or losing a small amount of weight if you are overweight, making healthy food choices, and being physically active, you can prevent or delay type 2 diabetes (as well as other serious diseases) and help ensure that you will be enjoying holiday family gatherings
for years to come. Four questions you should ask The answers to these key questions could help you prevent type 2 diabetes in your future. • Does anyone in the family have type 2 diabetes? Who has type 2 diabetes? • Has anyone in the family been told they might get diabetes? • Has anyone in the family been told they need to lower their weight or increase their physical activity to prevent type 2 diabetes? • Did your mother get diabetes when she was pregnant? This is also known as gestational diabetes (GDM). If the answer to any of these is yes, or you have a mother, father, brother, or sister with type 2 diabetes, you may be at an increased risk for developing type 2 diabetes. Talk to your doctor and visit www.YourDiabetesInfo.org to
learn more about managing your risk and preventing or delaying type 2 diabetes. Your history affects your child’s future. While you’re gathering your family’s history, you need to take your own into consideration as well. Gestational diabetes mellitus, or GDM, is a type of diabetes that occurs during pregnancy and affects about 7 percent of all U.S. pregnancies — or about 200,000 pregnancies each year. If you had
gestational diabetes when you were pregnant, you and your child have a lifelong risk for getting diabetes. • Women with a history of gestational diabetes have a 40 to 60 percent chance of developing diabetes in the 5 to 10 years after delivery. • The children of pregnancies where the mother had gestational
Diabetes
page 9 ‰
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WESTERN MAINE HOLIDAY
1/4 cup candies over bottom of crust. Pour filling over pie crust.
REFRIGERATE for 2 hours or until set. Spread remaining whipped topping over center of filling.
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Sprinkle with remaining 1/4 cup candies. Serve immediately. Nutrition Information per serving: 470 calories; 210 calories from fat; 23g total fat; 18g saturated fat; 35mg cholesterol; 250mg sodium; 56g carbohydrate; 1g fiber; 38g sugars; 7g protein; 25% Calcium Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé; Test Kitchens and VeryBestBaking.com. Photo courtesy of Nestlé (Family Feature)
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
Diabetes from page 8
diabetes are also at increased risk for obesity and type 2 diabetes. • Women who have had ges t ational diab etes should be tested for diabetes six to 12 weeks after their baby is born, and at least every three years after that. Mothers should let their child’s doctor know that they had gestational diabetes. • Women with a history of gestational diabetes can lower their risk for developing diabetes by making an effort to reach and maintain a healthy weight, making healthy food choices, and being active for at least 30 minutes, 5 days a week. Keeping a healthy lifestyle helps mother and child lower their risk for getting diabetes in the future. For a free tip sheet on gestational diabetes, including steps to reduce the risk of developing diabetes, call the National Diabetes Education Program at 1-888-693-NDEP (6337) or visit www.YourDiabetesInfo.org.
Losing weight by making healthy food choices is one way to help reduce the risk of developing type 2 diabetes. Serve your family a quick and healthy dish like this as you gather around the
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holiday dinner table. Cumin Pork and Sweet Potatoes with Spiced Butter Serves 4
Cook pork chops 4 minutes on each side or until barely pink in center. In small bowl, stir together topping ingredients until well blended.
• 2 8-ounce sweet potatoes, pierced in several areas with fork • 1/2 teaspoon ground cumin Paprika to taste • 4 4-ounce boneless pork cutlets, trimmed of fat Topping • 2 tablespoons reduced-fat margarine • 2 tablespoons packed dark brown sugar • 1/2 teaspoon grated orange zest • 1/4 teaspoon vanilla, butter, and nut flavoring • 1/8 teaspoon ground nutmeg • 4 small oranges, quartered Cook potatoes in microwave on HIGH setting for 10 to 11 minutes or until fork tender. Meanwhile, place a large nonstickskillet over medium-high heat until hot. Sprinkle cumin and paprika evenly over pork chops and season lightly with salt and pepper if desired.
Cut potatoes in half lengthwise, fluff with a fork, and spoon equal amounts topping mixture on each half. Serve with quartered oranges alongside. Nutritional Information: Calories 335, Calories from Fat 90, Total Fat 10.0 g, Saturated Fat 3.4 g, Trans Fat 0.0 g, Cholesterol 60 mg, Sodium 125 mg, Total Carbohydrate 37 g, Dietary Fiber 5 g, Sugars 22 g, Protein 24 g C o p y r i g h t : 2 010 A m e r i c a n Diab etes A sso ciation. From 15 - M i n u t e D i a b e t i c M e a l s . R e p r i nte d w i t h p e r m is s i o n from The American Diabetes Association. To order this book, call 1-800-2326733 or order online at http://store. diabetes.org.
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
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WESTERN MAINE HOLIDAY
9
Figs
from page 12 and cream cheeses. Stir in figs, green onions and sherry. Can be prepared a day ahead and stored in a covered container in the refrigerator. To serve, preheat oven to 375ºF. Place baguette slices on large baking sheet. Place in oven for 4 to 5 minutes or until lightly toasted. Spread fig mixture on baguette slices. Top with bacon. Return to oven for 4 to 5 minutes or until cheese melts.
Chili-Spiced Cereal & Fig Snack Mix Makes about 7 cups • 1 1/2 cups stemmed, chopped
Chili-Spiced Cereal & Fig Snack Mix (1/2 inch) Blue Ribbon Orchard C h o i ce o r S u n - M a i d D r i e d California Figs • 3 cups crisp cereal squares (mix equal amounts of rice, wheat and
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corn varieties) • 1 cup small square cheeseflavored crackers • 1 cup bite-size pretzels • 1 cup Spanish red-skinned peanuts or other roasted nuts Seasoning: • 3 tablespoons vegetable oil • 2 teaspoons Worcestershire sauce • 1 teaspoon chili powder • 1/2 teaspoon seasoned salt • 1/2 teaspoon ground cumin • 1/4 teaspoon garlic or onion salt • 1/8 teaspoon cayenne pepper (optional) Preheat oven to 250ºF. Place figs in small bowl. In separate small bowl, stir together oil and remaining seasoning ingredients. Drizzle 2 teaspoons seasoning mixture over figs and toss to blend; set aside.
In large bowl, combine cereal, crackers, pretzels and nuts. Drizzle with remaining seasoning mixture. Toss to blend. Spread on large baking sheet. Place in oven and roast for 1 hour, stirring every 20 minutes and adding figs during last 10 minutes. Spread mixture on paper towels to cool. Store in airtight container. Did you know? Whether you savor flavorful dried California figs as a snack or in your favorite recipes, figs are always rich in complex carbohydrates, a great source of dietary fiber and a wealth of essential minerals such as potassium, iron and calcium. Storing and Using Figs — Use a sharp knife or a pair of kitchen scissors to cut up figs. Run
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10 WESTERN MAINE HOLIDAY
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the knife under hot water when it gets sticky. — Store figs in refrigerator after opening for up to six months. — Mission and Calimyrna figs can be used interchangeably in most recipes. — Figs are the perfect complement to all t ypes of cheeses. — Chop figs and add to cereals and side dishes for a hint of sweetness. (Family Features)
Holiday calendar events Saturday, November 27 CASCO VILLAGE: “Christmas in the Village,” from 9 a.m. to 2 p.m., Casco Village Church United Church of Christ, Route 121. It’s your one-stop shopping event this Christmas season. Everything from jam to jewelry, chocolate to crystal, candy to clothing, antiques to artwork. Shop for collectible treasures and antiques, Mar y Kay cosmetics and Lia Sophia jewelry, “Scentsy” candles, fleecy blankets and pillows, and specialty jams and jellies. There will be books, paintings, decorations and ornaments, wreaths, baked goods, and a cookie walk. Our huge inventory of new and gently-used clothing will be on sale, with many new, brand name articles with the price tags still on them at very special prices. Delicious lobster roll and corn chowder luncheon from 11 a.m. to 1:30 p.m. This year, shop local, shop wonderful, shop in the Village. Merry Christmas. FMI, call Wanda Vaughn-Carr at 627-4282.
Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
Finger-food from page 2
prevent burning. Transfer to a small plate to cool. Heat the milk in a small pot over low heat just until a bubble begins to break on the surface; remove from heat. In another small pot, melt the butter over medium heat. Just before it starts to foam, while whisking, add the flour. Cook, stirring frequently, until the mixture forms a smooth paste and pulls from the bottom and sides of the pot. While whisking vigorously, add the milk in a steady stream. Continue to whisk to keep the flour mixture from creating lumps. Stir until smooth and creamy. Lower the heat to simmer and cook the sauce 5 to 7 minutes. Stir from time to time. Gently stir the cheese into the sauce to reach a smooth, silken consistency. Remove from the heat and add the honey and 1/4 cup of the walnuts. When cool, refrigerate. Best if made one day before serving. To serve, bring the dip to room temperature or warm in a double boiler or gently in the microwave, to soften. Scatter the remaining walnuts over the top. Perfect with celery hearts, sliced fennel, endive leaves, and thin wedges of crisp apples. Smoked Salmon, Lemon Butter and Chive Tartine Makes 24 pieces • 1/2 cup (4 ounces) Kerrygold Salted Butter, at room temperature • 1 teaspoon grated lemon peel • 2 teaspoons freshly squeezed lemon juice • 1/2 teaspoon freshly ground black pepper • 4 to 6 slices firm white bread (country, potato, etc.) • 8 ounces smoked salmon, sliced thin • 2 tablespoons minced chives Combine the butter with the lemon peel and lemon juice. Stir in the pepper. Best if made one or two days before using. Keep refrigerated. For serving, the butter should be very soft. To make the tartine, cover the entire surface of each piece of bread with a single layer of smoked
salmon. Trim the crusts from the bread and cut into 1 1/2-inch squares. Spread a small amount of butter in the middle of each piece. Sprinkle 1/4 teaspoon chives over the butter. Crostini with Blarney Castle Cheese and Sundried Tomato Pesto Makes 24 pieces • 1 cup (about 4 ounces) sundried tomato halves • 24 slices French bread (baguette) cut 1/4-inch thick • 1/4 cup slivered almonds • 3 tablespoons olive oil • 1/2 teaspoon paprika or Spanish pimenton • 1/2 teaspoon minced fresh thyme • 1/2 teaspoon kosher salt • 1 package (7 ounces) Kerrygold Blarney Castle cheese Heat oven to 350ºF. To reconstitute the tomatoes, put them in a shallow bowl and cover with 1 1/2 cups sim& shy;m er& shy;ing water. When cool, drain the tomatoes and reserve the water. Meanwhile, arrange the bread in a single layer on a cookie sheet and toast in the oven until lightly browned, about 8 to 10 minutes, turning once. Place the almonds in a single layer
on another cookie sheet and toast until lightly browned, about 5 to 8 minutes; watch carefully to prevent burning. Roughly chop the tomatoes then pulse in a food processor with the almonds and oil. Add 1/2 cup of the reserved water, the paprika, thyme, and salt. Process until smooth but not pureed, using a rubber spatula to push down any of the pesto that accumulates on the side of the bowl. Best if made a day before serving. Cut 24 slices of cheese 1/8-inch t h i ck . Sp r e a d a b o u t 1 1/ 2 teaspoons of the pesto on each piece of toasted bread. Top with a piece of cheese. Serve at room temperature. Aged Cheddar and Bacon in Puff Pastry Makes 24 pieces • 2 tablespoons flour • 1 piece (12 x 12 inches) frozen puff pastry, defrosted • 1 egg yolk • 6 ounces sliced bacon cut into 1 1/2-inch pieces • 3 tablespoons Dijon mustard • 1 package (7 ounces) Kerrygold Aged Cheddar cheese Heat oven to 375ºF.
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Aged Cheddar and Bacon in Puff Pastry On a floured work surface cut the puff pastry into 24 scalloped or straight-edged 2-inch rounds. Or use a scalloped 2-inch tartlet pan as a cutter. Combine the egg yolk with 2 teaspoons water and brush a little of the mixture across the top of each piece. Bake according to package instructions. Meanwhile, in a frying pan large enough to hold the bacon in a single layer, cook bacon until lightly browned and not too crispy. Transfer to paper towels. To assemble the appetizers, using a serrated knife, carefully cut the puff pastry in half like a hamburger bun. Spread 1/2 teaspoon mustard
M I T T E N S
Smoked Salmon, Lemon Butter and Chive Tartine on the bottom of each piece. Place a piece of bacon on the mustard. Cut 12 slices of cheese just less than 1/4-inch thick and cut the cheese slices in half; place a piece on the bacon. Top with the other half of puff pastry. For serving, arrange the puff pastry on a cookie sheet and warm in a 275ºF oven until the cheese just starts to wilt, 5 to 7 minutes. Variation: Instead of bacon and mustard, spread puff pastry with fruit chutney. (Family Features)
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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010
Comfort Shoe and Footcare Center
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WESTERN MAINE HOLIDAY 11
Festive, flavorful figs Tis the season for holiday parties — and that means ser ving something special to your guests. These festive recipes make the most of golden, slightly nuttyflavored Calimyrna figs and dark, sweet-tasting Mission figs. These appetizers are the perfect blend of sweet and savory that will give your guests something to celebrate. For more festive recipes, visit www.valleyfig.com.
Fudgy Fig No-Bake Brownie Bites Makes 24 brownies • 1 package (9 ounces) Famous Chocolate Wafers • 1 cup stemmed, finely chopped Blue Ribbon Orchard Choice; or Sun-Maid ; Dried California Figs • 1/2 cup chopped, toasted pecans or walnuts • 3 tablespoonsconfectioners’ (powdered) sugar • 1/8 teaspoon salt
• 1/2 cup half and half • 1 cup (6 ounces) semisweet or bittersweet chocolate morsels • 1/2 teaspoon vanilla extract Topping: • 1/2 cup chopped figs or toasted nuts Line 24 mini muffin pan cups with decorative paper or foil liners (or line an 8-inch square baking pan with foil or plastic wrap, extending up sides); set aside. Whirl wafers in food processor (or place in sealable plastic bag and crush with rolling pin) to make fine crumbs. Place in large bowl. Stir in figs, nuts, confectioners’ sugar and salt. Pour half and half into microwave-safe bowl and heat on 100% power in microwave oven for 30 seconds or until boiling. (Or bring half and half to a boil in small saucepan over medium-high heat.) Add chocolate morsels and set aside for 1 minute to soften. Stir
Fig Lollipops Fudgy Fig No-Bake Brownie Bites until chocolate melts. Stir in vanilla. Pour over fig mixture and stir until blended. While warm, spoon brownie mixture into lined muffin cups or baking pan and press with back of oiled spoon to an even layer. Sprinkle with topping. Chill 2 hours or until set. If using a square pan, cut into 24 brownies. Store in the refrigerator.
Fig Lollipops Makes 12 • 12 large Blue Ribbon Orchard C h o i ce o r S u n - M a i d D r i e d California Figs • 3/4 cup (about 4 ounces) s e m i s w e e t c h o co l a t e , m i l k chocolate or white morsels • 12 4-inch bamboo skewers • 2 oranges or grapefruits Sea salt, kosher salt, finely chopped
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toasted nuts and/or colored sugar sprinkles With scissors or sharp knife, cut off fig stems and discard. Flatten each fig with palm of hand. Place one fig on each skewer to look like a lollipop. Place oranges in small bowls to hold lollipops while chocolate cools. Microwave morsels in microwave-safe bowl on MEDIUM (50%) power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip skewered figs, partially or completely, into melted chocolate. Sprinkle each with a pinch of salt, finely chopped nuts or sugar sprinkles, as desired. Poke skewers in oranges. Chill until set.
Fig and Bacon Cheddar Bites Makes 20 appetizers • 1 cup shredded sharp cheddar cheese • 2 ounces (1/4 cup) cream cheese, softened • 1/2 cup stemmed and chopped (1/4-inch) Blue Ribbon Orchard C h o i ce o r S u n - M a i d D r i e d California Figs • 1/3 cup thinly sliced green onions • 2 tablespoons dry sherry • 2/3 cup cooked, chopped bacon • 20 thin slices (cut diagonally) baguette
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12 WESTERN MAINE HOLIDAY
In small bowl, stir together cheddar
Figs
page 10 ‰
Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, November 25, 2010