Taste of Home Cooking School 2004

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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Kudos to the co-sponsors!

By Donna Rousseau Freelance Writer

lized as gift bags for all the attendees of the event as well as serving as a ticket outlet for the school.

“We can really thank them for the show being sold out every year,” Jalbert stressed. n the seven years the Sun Agren Appliance of Auburn outfits the LewisJournal has coordinated ton Middle School auditorium stage with all the the Taste of Home Cooknecessary cooking conveniences. “Their contriing School, the consistently bution is significant with two microwaves, two sold-out event has been a colstoves, a refrigerator and two, large-screen televilaborative effort of Reiman Pubsions with video systems that project everything lications, the newspaper staff, the home economist is doing on stage to the entire co-sponsoring area businesses, audience,” says Jalbert. the Salvation Army and a team Jody Jalbert, As with any good Broadway production, the of volunteers. advertising show also requires a set. “Hammond Lumber proThe co-sponsorship of manager for the vides us with a full kitchen back-drop complete Sun Journal, has area businesses, including Hanbeen coordinating with sink, countertops and cupboards,” noted Jalnaford, Agren Appliance, Hammond Lumber and Blais Flower the Taste of Home bert. “The finishing touches are provided by Blais Shop, are critical to the show’s Cooking Show along Flowers of Lewiston. They decorate the set and with several other create a mood with a beautiful harvest theme.” success, notes Jody Jalbert, the SJ employees, since Volunteers from the Salvation Army prepare Sun Journal’s point person for its inception. the event registrant gift bags, and other Sun the event.

Journal staff members, family and friends donate “Hannaford is our biggest contributor, suptheir time behind the scenes, preparing items to plying all the food we need for the show,” she exbe used as the “finished” recipe to show the audiplained. “I bring them a Taste of Home cookbook ence the night of the show, baking off items made and a shopping list, provided by Homemaker during the show and being on hand for set up and Ventures, of what we’ll need for the recipes we’ll breakdown at the night’s end. be preparing at the show. In addition, they select Jalbert recognizes the base of volunteers as a couple of recipes from the book and fill 20 door the event’s safety net. “We wouldn’t have such prize bags with all the ingredients needed to prea smooth-running event without the help of our pare those recipes.” volunteers.”

The business also provides 1,000 bags to be uti-

I

bEAUTIFUL green & blooming plants in our greenhouses!

Home economist Kate Gabriele will present the popular Taste of Home Cooking School this fall. She is one of 13 demonstrators who host the cooking school promotions in communities from coast to coast. Based in Greendale, Wisconsin, the cooking schools are associated with Taste of Home, the world’s most popular cooking magazine.

This season Kate will demonstrate ways to spice up your everyday meals with various seasonings. She will introduce several new grocery products, offer unique serving techniques and expects to demonstrate 12 featured recipes.

A graduate of Baltimore International Culinary College and Marywood University in Scranton, Pennsylvania, Gabriele holds a bachelor of science degree in family & consumer sciences and a minor in nutrition. She has taught at Luzerne County Community College, Nanticoke, Pennsylvania; served as the First Cook on The American Queen Steamboat, New Orleans, Louisiana; and worked at the Park Hotel, Virginia, Ireland as Culinary Fellowship Award Recipient. She lives in Pennsylvania and enjoys history, traveling, cooking for family and friends and attending professional baseball games.

Each cooking school is made possible by the combined efforts of a local media sponsor, local retailers and our generous national sponsors: Campbell’s, Crisco, Jimmy Dean, Kikkoman, McCormick, Nestlé, Ocean Spray, Ready Crust, Ready Pac, Rhodes and Swanson.

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WITH HECTIC SCHEDULES and competing activities in our day-to-day lives, making a special homemade breakfast just doesn’t fit on any to-do list. Whether it’s a hearty breakfast with the family around the kitchen table or a more formal occasion with out-of-town guests, it feels like it’s impossible to make anything more complicated than toast and cereal for breakfast.

However, Jimmy Dean has created a couple of kitchen-tested breakfast casserole recipes that can be put together the night before and baked to perfection the next morning, saving you time and work. “Jimmy Dean’s Signature Breakfast Casserole” has been a favorite of breakfast lovers for years.

The multiple layers of sausage, bread and cheese combined with eggs make it easy to prepare with ingredients that are already in your pantry. And the three optional ingredients make this casserole easy to adjust for individual tastes.

Jimmy Dean’s newest casserole, “ItalianSeasoned Egg & Sausage Casserole” combines sausage and eggs with Italian-seasoned tomatoes to make a casserole that’s both quick and hearty. These recipes and others on www.jimmydean.com will bring your family to the kitchen table to enjoy a hot and hearty meal.

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Taste of Home 15

Lewiston, Maine, Sunday, October 17, 2004

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1 package JIMMY DEAN Reg ular Flavor Pork Sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread 1⁄2 teaspoon black pepper 2 cups shredded sharp ched dar cheese 1⁄2 cup sliced mushrooms (optional) 1 medium tomato, seeded and chopped (optional) 1⁄2 cup thin-sliced green on ions (optional) Heat oven to 325 degrees. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9 x 13inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour the egg

ITALIAN SEASONED EGG & SAUSAGE CASSEROLE 2 tablespoons olive oil 7 ounces Italian-seasoned diced tomato 11⁄2 cups diced potato 1 package JIMMY DEAN Regular Roll Sausage, cooked, crumbled, drained 3⁄4 cup diced red bell pepper 8 eggs 1 cup milk 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons butter, divided 1 cup shredded mozzarella cheese

Jimmy Dean’s Italian Seasoned Egg & Cheese Sausage Casserole mixture evenly over the casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Serves: 6

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Heat oven to 350 degrees. Begin by heating olive oil in a sauté pan over medium heat. Next, place the tomato, potato, cooked sausage and red pepper into the pan and cook for 3 minutes. Mix the eggs and milk very well in a bowl. Add the salt and pepper to this mixture as well.

Add 2 tablespoons butter to the sauté pan. Add the egg mixture into the pan and scramble for 1 minute; set aside. Use remaining butter to grease the bottom and sides of the baking dish. Pour the semi-scrambled eggs into a 9 x 13-inch baking dish and sprinkle cheese over the top. Bake in oven for 6 minutes.

Serves: 10

To make ahead the night before:

Simply place casserole into the refrigerator overnight. The next morning, bake at 350 degrees for 40 minutes.

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

McCormick Cream of Tartar secret ingredient in holiday baking CHANCES ARE there is a bottle of cream of tartar in your pantry. Perhaps you bought it once to make a specific recipe like your grandmother’s lemon meringue pie, a treasured holiday cookie, or a picture-perfect frosting. Now, the bottle just sits on the shelf, waiting for that next special occasion, mostly because no one knows what else to do with it. In fact, in a recent survey conducted by Equation Research for McCormick, Americans deemed cream of tartar the most intimidating holiday “spice.” Actually, cream of tartar is an important ingredient in holiday baking and not just for egg whites!

What is Cream of Tartar?

Cream of tartar is the potassium salt of tartaric acid that’s left on the inside of wine casks once grapes have fermented.

Why is it used in baking?

• It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie and meringue cookies.

• It lends a creamier consistency to candy and frostings.

• Cream of tartar can be used to make baking powder. Simply combine 1⁄2 teaspoons cream of tartar with 1⁄4 teaspoon baking soda and 1⁄4 teaspoon cornstarch to yield one teaspoon baking powder.

How long can cream of tartar be kept?

If it’s been stored tightly-capped in a cool, dark place, cream of tartar can be kept indefinitely.

So this season, break out that bottle and get baking!

Here are two great-tasting recipes, specially created for the holiday season, to help you rediscover cream of tartar. “Pear Walnut Crumb Cake” is an excep-

but are so delectable, you’ll want to save some for yourself.

PEAR WALNUT CRUMB CAKE Topping: 11⁄2 cups finely chopped walnuts 1⁄2 cup all-purpose flour 1⁄2 cup packed light brown sugar 1/3 cup butter 1 T. McCORMICK ground cinnamon Pear Cake: 2 large, ripe pears 13⁄4 cups all-purpose flour 2 teaspoons McCORMICK Cream of Tartar 1 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup butter, softened 1 cup sugar 11⁄2 teaspoons McCORMICK Pure Vanilla Extract 2 large eggs 1 container (8 oz.) sour cream

Pear Walnut Crumb Cake tionally moist, delicious recipe that is perfect for a holiday brunch and features some of the season’s favorite flavors. Inspired by the perennial holiday favorite, cherry cordials, “Cherry Chocolate Cookies” are chewy and a snap to prepare.

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Combine topping ingredients to make coarse crumbs. Peel, core, and coarsely chop pears; set aside. Combine flour, cream of tartar, baking soda and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixer bowl at high speed, until light and fluffy. Add eggs and sour cream to batter; beat at low speed until combined. Add flour mixture and beat at low speed until combined; stir in pears. Spoon into a greased 9 x 13-inch baking pan. Sprinkle with topping mixture. Bake at 350 degrees for 45-50 minutes or until cake pulls away from sides of pan and topping is browned.

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Lewiston, Maine, Sunday, October 17, 2004

Just in time for the holidays!

Ocean Spray fresh cranberries — berry fresh, berry festive, berry easy!

MAKE THIS HOLIDAY season berry fresh, berry festive and berry easy with OCEAN SPRAY Fresh Cranberries!

Their vibrant color and distinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces or desserts.

And, they’re easier than you think to use.

No need to peel, seed or thaw — just rinse and add to your favorite recipe.

Fresh homemade cranberry sauce is so easy to make, just follow the easy

three-step recipe found below and on the back of the bag and it’s ready in minutes! For irresistible bars, breads and muffins, simply chop cranberries using a food processor or blender and stir into batter. Give a hostess gift from the heart, by packing “Cranberry Nut Bars” in a decorative tin, separated with colorful paper baking cups. They also hold up nicely when shipped to a far away friend or brought on a trip.

Although OCEAN SPRAY Fresh Cranberries are only available in the produce section of stores from September through December, they can be refrigerated for up to two weeks and frozen for up to a year.

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Taste of Home

Cranberry Nut Bars make a wonderfully festive display and a delicious dessert any time of the year.

CRANBERRY NUT BARS 2 eggs 1 cup sugar 1 cup flour 1/3 cup butter or margarine, melted 11⁄4 cups OCEAN SPRAY Fresh or Frozen Cranberries 1⁄2 cup chopped walnuts Heat oven to 350 degrees. Grease an 8-inch baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown

and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Serves: 16

HOMEMADE WHOLE BERRY CRANBERRY SAUCE 1 cup sugar 1 cup water 1 package (12 oz.) OCEAN SPRAY Fresh or Frozen Cranberries, rinsed and drained Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Yield: 2-1/4 cups

CHERRY CHOCOLATE COOKIES 3⁄4 cup butter 11⁄4 cups sugar 2 large eggs 2 teaspoons McCORMICK Pure Vanilla Extract 13⁄4 cups all-purpose flour 1/3 cup cocoa powder 1⁄2 teaspoon McCORMICK Cream of Tartar 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1 cup chopped dried or mara schino cherries Beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy. Add eggs and vanilla; beat until well blended. Combine flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl; add to butter mixture. Mix until uniform. Stir in chopped cherries.

Drop dough by tablespoonfuls onto a greased cookie sheet.

Bake at 350 degrees about 10-12 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack to cool.

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Salvation Army works for, and benefits from, cooking show

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By LINDA GALWAY / Freelance Writer

f you have ever wondered what your ticket money pays for, here is some information that should warm your heart. After expenses, such as rental of the facility where the school is held, electrical services, fees for the show and the home economist as well as a few other associated expenses, the balance of the funds is donated to the Salvation Army, explained Jody Jalbert, Sun Journal representative and coordinator of the show.

“I look at this as our unofficial kick off to the Holiday Season as we provide meals for Thanksgiving and Christmas,” notes Captain John Bennett, Lewiston Salvation Army Corps Commanding Officer.

“The funds from the cooking show help to pay for the food vouchers we give to approximately 500 families each season and maintain the food supply for our emergency food pantry throughout the year.”

The Salvation Army also assists with packing the gift bags distributed to each guest as they arrive on the night of the cooking show. The bags contain a variety of items including product samples, coupons, magazines and fliers. There can be up to 50 items found in the bags, so patrons never go home empty handed.

“We set up an assembly line and invite participants of our teen and adult program groups to assist in the packing,” continued Capt. Bennett. “We also have members of our Advisory Board and volunteers available the night of the show (to help Always Buying out) as needed.”

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FROM AUTOMOBILES to computers, apparel to hotels, people are embracing the idea that they now can individualize almost every aspect of their lives. For years, fast-food restaurants have allowed patrons to customize their meals by choosing the types of ingredients, condiments or toppings they prefer. Today, almost every type of restaurant, from pizza parlors to four-star eateries, honors customers’ special requests. “People are more aware of the choices they have when they dine out and are more comfortable asking for what they want,” said Allen Susser, chef and owner of Chef Allen’s restaurant, Miami, and cookbook author. “I try to accommodate individual preferences, while maintaining the quality and creativity of our menu.”

Not surprisingly, families want to experience the same variety at home that they experience in restaurants. But this can be difficult, since home cooks don’t often have the time to make everyone’s favorite meal.

Soup is the perfect solution. It’s a quick and delicious dinner that can be personalized to suit every member of the family.

Tomato soup’s velvety smoothness complements a variety of different flavors and textures. Simple ingredients, like salsa or seasoned croutons, can be added to create a new variation.

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Bennett says for him, “the best part of the cooking show is the opportunity it provides to say a personal thank you to all who attend and give them the assurance that we will do all that we can to use their support wisely and maximize the effectiveness of their gifts.”

The Salvation Army has a history and reputation of getting more service back into the community from every dollar than any other agency, notes Bennett. “We are only able to do this through the extensive use of community volunteers willing to visit the elderly, sort donations, etc.

We use volunteers to assist in every day office needs, mailings, filing, etc. Schools, civic groups and clubs are needed to stand at the familiar Red Kettles through the Holiday Season to keep the cost of raising Volunteers from the Salvation Army stuff gift bags to be money down and allow more of each dolgiven out at last year’s show. lar to return to the community.”

Bennett says every year more unemyours. If middle class, then indeed, you will be part of ployed and under employed families seek assistance the middle class.” from the Salvation Army. Businesses often cut costs Bennett says the Salvation Army strives “to reby either reducing benefits and/or hiring only part store hope to our youth.” time staff, he pointed out. “By far the biggest hurdle He credits the generous donations from all the we face is the sense of hopelessness and complacency sponsors and, in particular, the advertising staff and that so many of our children are growing up with. other employees of the Sun Journal who work hard “Our schools and churches were once the place to bring the cooking show together. where our children heard they could accomplish “It is fitting that the funds from this wonderful anything if they were willing to work for it. Now we display of the ‘Horn of Plenty’ can go so far in fighting seem to be expecting to fail and continue in whatever the hunger that many of our friends and neighbors lifestyle our parents are in; if poverty, then poverty is must endure,” he concluded.

Taste of Home 13

Lewiston, Maine, Sunday, October 17, 2004

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TASTY TACO SOUP: Stir in salsa and sour cream. Top with cheese and tortilla chips for a south-of-the-border taste sensation.

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Offer a tempting combination of sour cream, scallions or green onions, cheese and bacon bits.

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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THE HOLIDAYS are a most enjoyable time of the year, an opportunity to slow down and spend quality time with those we love. Whether it’s a grand feast for a large family gathering or an intimate meal with those who mean the most to us, the tradition of sharing good times, good food and best wishes is something we look forward to all year.

Ready Pac fresh-cut fruit and vegetables make it so much easier to cook up delicious holiday dishes. In addition to saving you precious time by doing the washing, chopping and cutting for you, Ready Pac products will bring freshness, color and flavor to the table, since they are picked and packaged at their prime.

“Holiday Bonanza Salad” lets you take it easy the day after a big holiday feast with a light and easy salad that makes good use of holiday extras! Now you can enjoy those extra minutes at the dinner table or by the fireplace. Isn’t that what the holidays are really about?

HOLIDAY BONANZA SALAD 1 bag READY PAC European-Style Salad, any variety 1 cup turkey breast, sliced 1⁄2 cup each of extra holiday meal ingredi ents such as: READY PAC Pico de Gallo Cooked corn kernels READY PAC Aqua Pac Carrots and Celery Sticks, diced Pitted or stuffed olives, sliced Prepared stuffing, toasted On a large serving plate, spread out salad.

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Holiday Bonanza Salad

ELEGANT CARAMELIZED PEAR SALAD 6 T. extra-virgin olive oil, divided 1 T. sugar 3 pears, peeled, cored and halved 1 bag READY PAC European-Style Baby Arugula or Portofino Salad 1⁄2 cup Asiago cheese, shaved with vegeta ble peeler 1/3 cup chopped toasted pecans Salt and pepper to taste In a heavy skillet over medium-high heat, combine 2 tablespoons olive oil and sugar, stirring to dissolve. Place pear halves, cut side down, in skillet; cook 5 minutes or until cut side is golden. Meanwhile, in a large bowl, place salad; toss with remaining olive oil and Asiago cheese to lightly coat. Season to taste with salt and pepper. Evenly divide salad between six salad plates; top each plate with one pear half, sprinkle each with 1 tablespoon pecans. Serve immediately.

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AS THE hustle and bustle of the holiday season nears, spend more time enjoying the festivities of the season and less time fretting about preparing holiday meals.

KEEBLER Ready Crust Pie Crust is a convenient choice to help you create delicious desserts to accompany your holiday meals.

KEEBLER Ready Crusts offer several simple and great tasting recipes that require less than 15 minutes preparation time. Anyone can become a chef using these easy recipes. “Cranberry Walnut Cheesecake” and “Raspberry Swirl Cheesecake” are tasty choices to prepare for any holiday gathering using KEEBLER Ready Crust Chocolate Pie Crust.

If you are short on time, try “5 Minute White Chocolate Hazelnut Pie” requiring only five ingredients. Simply mix milk, flavored instant coffee, pudding mix and whipped topping in a bowl and spread filling in the Ready Crust Pie Crust.

For these and additional recipes, visit www.readycrust.com.

RASPBERRY SWIRL CHEESECAKE

1 package (8 oz.) cream cheese soft ened* 1 can (14 oz.) sweetened condensed milk (NOT evaporated milk) 1 egg

Keebler creates quick and tasty desserts to celebrate the holidays

Beat cream cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.

Pour half the batter into the crust. In a small bowl combine remaining lemon 5-minute White juice and preserves. Spoon half the Chocolate Hazelnut Pie preserves over batter. Pour remaining batter on top. Using a knife, swirl in a medium bowl with a wire whisk for 1 remaining preserves into a decorative minute. Mixture will be thick. Spread filling pattern. Bake at 300 degrees for 55 minutes. in crust. Spread remaining whipped topping Cool. Refrigerate leftovers. over pudding layer in crust. Enjoy imme*Soften unwrapped cream cheese in microdiately or refrigerate until ready to serve. wave on high for 15-20 seconds.

Garnish as desired.

Prep Time: 15 minutes Prep Time: 5 minutes Baking Time: 55 minutes Serves: 8 Serves: 8

WHITE CHOCOLATE HAZELNUT PIE

11⁄4 cups cold milk 2 tablespoons Hazelnut flavored instant coffee 2 packages (4-serving size) white choco late flavor instant pudding and pie fill ing 1 container (8 oz.) frozen non-dairy whipped topping, thawed and divided 1 KEEBLER Ready Crust Chocolate Pie Crust Beat milk, flavored instant coffee, pudding mixes and 1⁄2 of the whipped topping

CRANBERRY WALNUT CHEESECAKE

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Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 minute. Gently stir in 1⁄2 of the whipped topping. Spread 1⁄2 of the pudding mixture on bottom of crust. Spread 1⁄2 of the cranberry sauce over pudding mixture. Sprinkle with 1⁄2 of the walnuts. Top with remaining cranberry sauce, whipped topping and walnuts. *To toast walnuts: Spread out walnuts evenly on a baking sheet. Place in a 375 degrees oven for 3-5 minutes or until walnuts are well toasted.

Prep Time: 15 minutes Chilling Time: 4 hours Serves: 8

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and divided 1 (6 oz.) KEEBLER Ready Crust Graham Cracker Pie Crust 1 can (16 oz.) whole berry cranberry sauce, divided 1⁄2 cup chopped walnuts, toasted, di vided*

11⁄4 cups cold milk 2 packages (4-serving size) cheesecake flavor instant pudding and pie filling 1⁄2 teaspoon PERMANENT HAIR REMOVAL 103 Davis Avenue, Auburn 753-0027 FREE CONSULTATIONS grated lemon Be The Best You Can Be! Paula Willette peel PRESTERILIZED DISPOSABLE PROBES • MODERN TECHNIQUES • PROFESSIONAL COURTEOUS SERVICE L.E., CPE 1 container THE ONLY RECOGNIZED PERMANENT METHOD OF HAIR REMOVAL APPROVED BY PHYSICIANS AND THE A.M.A. (8oz.) frozen non-dairy whipped top ping, thawed

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Cranberry Walnut Cheesecake

3 T. plus 1 teaspoon lemon juice, divided 1 (6 oz.) KEEBLER Ready Crust Chocolate Pie Curst 1⁄2 cup raspberry preserves

should be a different ingredient for each row.

Serve immediately.

Serving Suggestion: In a small mixing bowl, whisk together 1⁄4 cup of extra cranberry sauce, 1⁄4 cup of light raspberry vinaigrette and a little salt and pepper to make the perfect dressing for this tasty holiday salad.

Prep Time: 10 minutes Serves: 4

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

�� ���������������������������������� ����� ��������������������������������������������������������������������

297 Forest For Ave., A Portland, ME • (207) 775-7818

Black Magenta Yellow Cyan

6

Taste of Home

Creating robust flavor is simple with Kikkoman Soy Sauce BEEF AND LENTILS are a perfect combination.

Each has enough flavor and substance to complement the other without overpowering.

“Southwestern Beef & Lentil Stew” is an appetizing way to get the provocative flavors of American Southwestern cooking without using chili powders.

SOUTHWESTERN BEEF & LENTIL STEW 1 pound beef for stew 2 T. all-purpose flour 2 T. vegetable oil 1 c. lentils, rinsed and drained 1 can (141⁄2 oz.) stewed tomatoes 1⁄4 c. KIKKOMAN Soy Sauce 2-3 teaspoons diced canned jalapeno peppers

Southwestern Beef & Lintel Stew 13⁄4 cups water Sour cream Chopped cilantro Diced red bell pepper

Cut beef into 1-inch cubes; coat with flour. Brown beef on all sides in hot oil in Dutch oven or large saucepan. Add lentils, tomatoes, soy sauce and water, stirring to combine.

Cover and simmer 2 hours or until beef and lentils are tender. Gently stir mixture occasionally. Stir in jalapeno peppers and cook only until heated.

Serve with sour cream, cilantro and red bell pepper, as desired.

Serves: 4

Stonewall Products are available!

Lewiston, Maine, Sunday, October 17, 2004

Campbell’s new additions include southwest style soups WHILE AMERICA’S appetite for bold flavors and ethnic-inspired dishes is growing, most households have to leave home to get them. Now families can make delicious southwest style meals at home. Campbell’s makes it easy with their new line of southwest style cooking soups.

New flavors Creamy Ranchero Tomato, Southwest Style Pepper Jack and Creamy Chicken Verde expand the possibilities for weekday meals. Each variety has a recipe right on the can and 4 more underneath the label. Each flavor also tastes great as a bowl of soup and has a convenient easy open lid. More recipes are available at the school, on each can, or at www.campbellskitchen.com

CHEESY CHICKEN QUESADILLAS: 1 pound boneless chicken breast halves, cubed 1 can (103⁄4 oz.) CAMPBELL’S Condensed Southwest Style Pepper Jack Soup 1⁄4 cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa Heat oven to 425 degrees. Cook

chicken in nonstick skillet until done and juices evaporate, stirring often.

Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1⁄2-inch of edge.

Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.

Prep/Cook Time: 20 minutes Yield: 8 quesadillas

BEEF TACO BAKE: 1 pound ground beef 1 can (103⁄4 oz.) CAMPBELL’S Condensed Creamy Ranche ro Tomato Soup 1 cup Pace Chunky Salsa 1⁄2 cup water 8 corn tortillas or 6 flour torti llas (6-inch or 8-inch), cut into 1-inch pieces* 1 cup shredded Cheddar cheese Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or

until hot. Sprinkle with remaining cheese. *Or, substitute 21⁄2 cups coarsely crumbled tortilla chips for the corn tortillas.

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4

QUICK RANCHERO CHILI:

1 pound ground beef 1 medium onion, chopped 2 tablespoons chili powder 1 can (103⁄4 oz.) CAMP BELL’S Creamy Ranchero Tomato Soup 1⁄2 cup water 1 can (about 15 oz.) small red beans or red kidney beans, drained and rinsed Shredded Cheddar cheese Cook beef, onion and chili powder in skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and beans. Heat to a boil.

Cover and cook over low heat 10 minutes. Top with cheese.

Prep/Cook Time: 20 minutes Serves: 4

FURNITURE WHOLESALERS Wholesale since 1946 - one of Maine’s oldest floor covering wholesalers now opens its doors to wholesale furniture!

We are now offering a Wider Selection of Furniture ....

Like our Antigo swivel bar stools....

Priced at $8999 each One of our Many Ornaments Available This Year!

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Mon-Sat 9am-5pm, Sundays 11-5 1887 Hotel Road, Auburn • 786-3761 659 Warren Ave., Portland • 772-9680 Off Exit 48 Westbrook, Maine Turnpike - home to Carpet & Rug Depot, across from Home Depot

Save 50-70% Off Retail Prices!!

DINING SETS 7 pc. $1049 Others from $199 11 pc. (pictured) $1999

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FUTONS Starting at

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SLEIGH BEDS Queen $689

OVERSIZED

The pickle is a German symbol of good luck.

Traditionally, Traditionally raditionally, German parents decorated the tree on Christmas Eve, hiding the pickle ornament in the tree last. On Christmas morning, the first child to locate the pickle was rewarded r with an extra gift from St. Nicholas.

707 MAIN ST., ST LEWISTON

ANTIQUE REPRODUCTION

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20% Off Any One Item Offer expires Oct. 17, 2004

SOFAS, CHAIRS, LOVESEATS

Beijing

Many Styles, Many Prices All Great Values!

DELIVERY AVAILABLE! Limited Selection of Unfinished Furniture Available!

Taste of Home 11

Lewiston, Maine, Sunday, October 17, 2004

Rhodes bundt is melt-in-your mouth masterpiece Sugar and spice and everything nice. That’s what the beautiful “Almond Cream Cheese Bundt” is made of. As delicious as it is dazzling, this pull-apart pastry combines the seasonal sweet spices of nutmeg and cinnamon with almond-buttery brown sugar baked right in. Until they experience their first chewy taste, your guests will also never guess the nutty-sweet outside hides a secret, not-too-sweet cream cheese filling stuffed into each unbelievable bite!

Sound oh-so-good but just too hard to make?

Here’s another little secret you can keep to yourself; this recipe is made with RHODES Frozen Dinner Roll Dough, so preparation is a snap! Simply wrap each piece of roll dough around a sugared and spiced cream cheese slice. Sprinkle in a few almonds, pour on the melted brown sugar and butter and then relax while it rises and bakes into a melt-in-your mouth masterpiece.

Invert onto a platter, drizzle with its unmistakably almond glaze and you’re ready to serve those not-so-little girls and boys. Oh, they’ll say everything nice about the sugar and spice and wag their puppy dog tails for just a snippet more . . . but never, never tell them what it’s made of!

You can find this Rhodes recipe and many more by visiting www.rhodesbread.com.

ALMOND CREAM CHEESE BUNDT 1 cup sliced almonds, divided 8 ounces cream cheese 1⁄2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 24 RHODES Dinner Rolls, thawed but still cold 1⁄2 cup butter or margarine, melted 1 cup packed brown sugar Glaze: 1 tablespoon butter, melted

The inside scoop on dishes Readers often admire the dishes shown in the colorful photos and write or e-mail the Taste of Home editors asking where those dishes can be purchased.

According to the Taste of Home photo studio staff, most of the dishes are purchased in familiar national retail chains.

Some are obtained directly from manufacturers. Brandname or purchase information is not available for all dishes pictured, but when it is, the company shares it in a new online Dish Directory at www.tasteofhomeschools.com

CHICKEN & BROCCOLI BAKE 12 RHODES Dinner Rolls, thawed and risen 1⁄2 box prepared chicken-flavored, rice and ver micelli mix 2 boneless chicken breasts, cooked and cubed 1 teaspoon garlic salt 1⁄2 teaspoon pepper 1 can cream of chicken soup 1 small package frozen broccoli 1⁄2 cup grated sharp cheddar cheese

Almond Cream Cheese Bundt 1 cup powdered sugar 2 tablespoons water 1⁄2 teaspoon almond extract

Press 6 rolls together and roll out to fit bottom and sides of greased 9-inch deep dish pie pan. Prick with a fork and bake at 350 degrees for 10-15 minutes. Spread rice evenly in bottom of crust. Mix chicken, garlic salt and pepper together and spread over rice. Spread soup over chicken. Blanche frozen broccoli, drain and place on top of soup. Sprinkle with cheese. Press remaining 6 rolls together and roll out to form top crust. Place over cheese and crimp edges. Bake at 350 degrees for 30-35 minutes or until golden brown.

Sprinkle1⁄4 almonds in greased bundt pan.

Cut cream cheese into 24 equal cubes. In a small bowl, mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose.

Dip each roll in sugar mixture until well coasted. Place rolls in bundt pan alternately with3⁄4 cup almonds. Sprinkle any remaining sugar mixture over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter. It is natural for the bundt to settle.

Mix glaze ingredients together and drizzle over bundt while still warm.

S

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Black Magenta Yellow Cyan

10

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Kitchen Bath & Flooring Center

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Show sponsors deserve credit AGREN APPLIANCE:

Agren Appliance boasts appliances for every style kitchen.

The Sun Journal is pleased to present this year’s co-sponsors of the Taste of Home Cooking Show:

Compan A Division of Hammond Lumber Company

• Largest display showroom in the State of Maine

Agren Appliance Blais Flower Hammond Lumber Hannaford Sun Journal

• Over 14 nationally known brands available to work with • Many styles of countertops, including custom cut granite • FREE ESTIMATES ESTIMA

Visit the Agren Appliance showroom on Minot Avenue in Auburn to see these hard working appliances up close.

• Delivery available within 24 hours • Complete selection of all types of flooring

We can help your dreams become a reality

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��� ����

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MORE SPONSORS ON THE FOLLOWING PAGE

Black Magenta Yellow Cyan

10

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Kitchen Bath & Flooring Center

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Show sponsors deserve credit AGREN APPLIANCE:

Agren Appliance boasts appliances for every style kitchen.

The Sun Journal is pleased to present this year’s co-sponsors of the Taste of Home Cooking Show:

Compan A Division of Hammond Lumber Company

• Largest display showroom in the State of Maine

Agren Appliance Blais Flower Hammond Lumber Hannaford Sun Journal

• Over 14 nationally known brands available to work with • Many styles of countertops, including custom cut granite • FREE ESTIMATES ESTIMA

Visit the Agren Appliance showroom on Minot Avenue in Auburn to see these hard working appliances up close.

• Delivery available within 24 hours • Complete selection of all types of flooring

We can help your dreams become a reality

��������������������������� ���

��� ����

���� � � � ��

� ���� � � ��� �� � � � � � � � �� ������ ��� � ��� � � � � � � � � � � ���� ���� � � � � � ��� ������ � � � � � ��� ���� � � � � � � � �� ����� � � ��� � � � � �� ���� ���� � � � � � � ��� � ��� � � ��� � � � � � � ������ � � � � � ������ � � � � � ���� ������������������� �������������� ������ ���

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Auburn • Bangor • Belgrade • Fairfield • Farmington • Greenville • Skowhegan

TOLL FREE IN MAINE

7

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MORE SPONSORS ON THE FOLLOWING PAGE

Black Magenta Yellow Cyan

6

Taste of Home

Creating robust flavor is simple with Kikkoman Soy Sauce BEEF AND LENTILS are a perfect combination.

Each has enough flavor and substance to complement the other without overpowering.

“Southwestern Beef & Lentil Stew” is an appetizing way to get the provocative flavors of American Southwestern cooking without using chili powders.

SOUTHWESTERN BEEF & LENTIL STEW 1 pound beef for stew 2 T. all-purpose flour 2 T. vegetable oil 1 c. lentils, rinsed and drained 1 can (141⁄2 oz.) stewed tomatoes 1⁄4 c. KIKKOMAN Soy Sauce 2-3 teaspoons diced canned jalapeno peppers

Southwestern Beef & Lintel Stew 13⁄4 cups water Sour cream Chopped cilantro Diced red bell pepper

Cut beef into 1-inch cubes; coat with flour. Brown beef on all sides in hot oil in Dutch oven or large saucepan. Add lentils, tomatoes, soy sauce and water, stirring to combine.

Cover and simmer 2 hours or until beef and lentils are tender. Gently stir mixture occasionally. Stir in jalapeno peppers and cook only until heated.

Serve with sour cream, cilantro and red bell pepper, as desired.

Serves: 4

Stonewall Products are available!

Lewiston, Maine, Sunday, October 17, 2004

Campbell’s new additions include southwest style soups WHILE AMERICA’S appetite for bold flavors and ethnic-inspired dishes is growing, most households have to leave home to get them. Now families can make delicious southwest style meals at home. Campbell’s makes it easy with their new line of southwest style cooking soups.

New flavors Creamy Ranchero Tomato, Southwest Style Pepper Jack and Creamy Chicken Verde expand the possibilities for weekday meals. Each variety has a recipe right on the can and 4 more underneath the label. Each flavor also tastes great as a bowl of soup and has a convenient easy open lid. More recipes are available at the school, on each can, or at www.campbellskitchen.com

CHEESY CHICKEN QUESADILLAS: 1 pound boneless chicken breast halves, cubed 1 can (103⁄4 oz.) CAMPBELL’S Condensed Southwest Style Pepper Jack Soup 1⁄4 cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa Heat oven to 425 degrees. Cook

chicken in nonstick skillet until done and juices evaporate, stirring often.

Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1⁄2-inch of edge.

Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.

Prep/Cook Time: 20 minutes Yield: 8 quesadillas

BEEF TACO BAKE: 1 pound ground beef 1 can (103⁄4 oz.) CAMPBELL’S Condensed Creamy Ranche ro Tomato Soup 1 cup Pace Chunky Salsa 1⁄2 cup water 8 corn tortillas or 6 flour torti llas (6-inch or 8-inch), cut into 1-inch pieces* 1 cup shredded Cheddar cheese Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or

until hot. Sprinkle with remaining cheese. *Or, substitute 21⁄2 cups coarsely crumbled tortilla chips for the corn tortillas.

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4

QUICK RANCHERO CHILI:

1 pound ground beef 1 medium onion, chopped 2 tablespoons chili powder 1 can (103⁄4 oz.) CAMP BELL’S Creamy Ranchero Tomato Soup 1⁄2 cup water 1 can (about 15 oz.) small red beans or red kidney beans, drained and rinsed Shredded Cheddar cheese Cook beef, onion and chili powder in skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and beans. Heat to a boil.

Cover and cook over low heat 10 minutes. Top with cheese.

Prep/Cook Time: 20 minutes Serves: 4

FURNITURE WHOLESALERS Wholesale since 1946 - one of Maine’s oldest floor covering wholesalers now opens its doors to wholesale furniture!

We are now offering a Wider Selection of Furniture ....

Like our Antigo swivel bar stools....

Priced at $8999 each One of our Many Ornaments Available This Year!

Y

“Why Pay Retail”

Mon-Sat 9am-6pm, Sundays 11-5

Mon-Sat 9am-5pm, Sundays 11-5 1887 Hotel Road, Auburn • 786-3761 659 Warren Ave., Portland • 772-9680 Off Exit 48 Westbrook, Maine Turnpike - home to Carpet & Rug Depot, across from Home Depot

Save 50-70% Off Retail Prices!!

DINING SETS 7 pc. $1049 Others from $199 11 pc. (pictured) $1999

Just 9/10 mile north of Memorial Bridge Hours: Mon.-Sat. 9 to 6; Thurs. til 8 pm; Sun. 12 to 5

RECLINERS Starting at $299

FUTONS Starting at

$199 With Mattress

NEW ITEM!

MATTRESSES Starting at $299

Mattresses & Box Springs Pillowtop, Memory Foam & Plush!

Bring In This Ad For

OPEN 7 DAYS DA

783-4377 • 1-800-464-4371

SLEIGH BEDS Queen $689

OVERSIZED

The pickle is a German symbol of good luck.

Traditionally, Traditionally raditionally, German parents decorated the tree on Christmas Eve, hiding the pickle ornament in the tree last. On Christmas morning, the first child to locate the pickle was rewarded r with an extra gift from St. Nicholas.

707 MAIN ST., ST LEWISTON

ANTIQUE REPRODUCTION

BUREAUS, ARMOIRS DRESSERS Starting at $299

20% Off Any One Item Offer expires Oct. 17, 2004

SOFAS, CHAIRS, LOVESEATS

Beijing

Many Styles, Many Prices All Great Values!

DELIVERY AVAILABLE! Limited Selection of Unfinished Furniture Available!

Taste of Home 11

Lewiston, Maine, Sunday, October 17, 2004

Rhodes bundt is melt-in-your mouth masterpiece Sugar and spice and everything nice. That’s what the beautiful “Almond Cream Cheese Bundt” is made of. As delicious as it is dazzling, this pull-apart pastry combines the seasonal sweet spices of nutmeg and cinnamon with almond-buttery brown sugar baked right in. Until they experience their first chewy taste, your guests will also never guess the nutty-sweet outside hides a secret, not-too-sweet cream cheese filling stuffed into each unbelievable bite!

Sound oh-so-good but just too hard to make?

Here’s another little secret you can keep to yourself; this recipe is made with RHODES Frozen Dinner Roll Dough, so preparation is a snap! Simply wrap each piece of roll dough around a sugared and spiced cream cheese slice. Sprinkle in a few almonds, pour on the melted brown sugar and butter and then relax while it rises and bakes into a melt-in-your mouth masterpiece.

Invert onto a platter, drizzle with its unmistakably almond glaze and you’re ready to serve those not-so-little girls and boys. Oh, they’ll say everything nice about the sugar and spice and wag their puppy dog tails for just a snippet more . . . but never, never tell them what it’s made of!

You can find this Rhodes recipe and many more by visiting www.rhodesbread.com.

ALMOND CREAM CHEESE BUNDT 1 cup sliced almonds, divided 8 ounces cream cheese 1⁄2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 24 RHODES Dinner Rolls, thawed but still cold 1⁄2 cup butter or margarine, melted 1 cup packed brown sugar Glaze: 1 tablespoon butter, melted

The inside scoop on dishes Readers often admire the dishes shown in the colorful photos and write or e-mail the Taste of Home editors asking where those dishes can be purchased.

According to the Taste of Home photo studio staff, most of the dishes are purchased in familiar national retail chains.

Some are obtained directly from manufacturers. Brandname or purchase information is not available for all dishes pictured, but when it is, the company shares it in a new online Dish Directory at www.tasteofhomeschools.com

CHICKEN & BROCCOLI BAKE 12 RHODES Dinner Rolls, thawed and risen 1⁄2 box prepared chicken-flavored, rice and ver micelli mix 2 boneless chicken breasts, cooked and cubed 1 teaspoon garlic salt 1⁄2 teaspoon pepper 1 can cream of chicken soup 1 small package frozen broccoli 1⁄2 cup grated sharp cheddar cheese

Almond Cream Cheese Bundt 1 cup powdered sugar 2 tablespoons water 1⁄2 teaspoon almond extract

Press 6 rolls together and roll out to fit bottom and sides of greased 9-inch deep dish pie pan. Prick with a fork and bake at 350 degrees for 10-15 minutes. Spread rice evenly in bottom of crust. Mix chicken, garlic salt and pepper together and spread over rice. Spread soup over chicken. Blanche frozen broccoli, drain and place on top of soup. Sprinkle with cheese. Press remaining 6 rolls together and roll out to form top crust. Place over cheese and crimp edges. Bake at 350 degrees for 30-35 minutes or until golden brown.

Sprinkle1⁄4 almonds in greased bundt pan.

Cut cream cheese into 24 equal cubes. In a small bowl, mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose.

Dip each roll in sugar mixture until well coasted. Place rolls in bundt pan alternately with3⁄4 cup almonds. Sprinkle any remaining sugar mixture over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter. It is natural for the bundt to settle.

Mix glaze ingredients together and drizzle over bundt while still warm.

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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THE HOLIDAYS are a most enjoyable time of the year, an opportunity to slow down and spend quality time with those we love. Whether it’s a grand feast for a large family gathering or an intimate meal with those who mean the most to us, the tradition of sharing good times, good food and best wishes is something we look forward to all year.

Ready Pac fresh-cut fruit and vegetables make it so much easier to cook up delicious holiday dishes. In addition to saving you precious time by doing the washing, chopping and cutting for you, Ready Pac products will bring freshness, color and flavor to the table, since they are picked and packaged at their prime.

“Holiday Bonanza Salad” lets you take it easy the day after a big holiday feast with a light and easy salad that makes good use of holiday extras! Now you can enjoy those extra minutes at the dinner table or by the fireplace. Isn’t that what the holidays are really about?

HOLIDAY BONANZA SALAD 1 bag READY PAC European-Style Salad, any variety 1 cup turkey breast, sliced 1⁄2 cup each of extra holiday meal ingredi ents such as: READY PAC Pico de Gallo Cooked corn kernels READY PAC Aqua Pac Carrots and Celery Sticks, diced Pitted or stuffed olives, sliced Prepared stuffing, toasted On a large serving plate, spread out salad.

Starting from the center of the bed of lettuce, place the sliced turkey breast on top of the lettuce in a single row.

Arrange remaining ingredients decoratively in rows. There

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ELEGANT CARAMELIZED PEAR SALAD 6 T. extra-virgin olive oil, divided 1 T. sugar 3 pears, peeled, cored and halved 1 bag READY PAC European-Style Baby Arugula or Portofino Salad 1⁄2 cup Asiago cheese, shaved with vegeta ble peeler 1/3 cup chopped toasted pecans Salt and pepper to taste In a heavy skillet over medium-high heat, combine 2 tablespoons olive oil and sugar, stirring to dissolve. Place pear halves, cut side down, in skillet; cook 5 minutes or until cut side is golden. Meanwhile, in a large bowl, place salad; toss with remaining olive oil and Asiago cheese to lightly coat. Season to taste with salt and pepper. Evenly divide salad between six salad plates; top each plate with one pear half, sprinkle each with 1 tablespoon pecans. Serve immediately.

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AS THE hustle and bustle of the holiday season nears, spend more time enjoying the festivities of the season and less time fretting about preparing holiday meals.

KEEBLER Ready Crust Pie Crust is a convenient choice to help you create delicious desserts to accompany your holiday meals.

KEEBLER Ready Crusts offer several simple and great tasting recipes that require less than 15 minutes preparation time. Anyone can become a chef using these easy recipes. “Cranberry Walnut Cheesecake” and “Raspberry Swirl Cheesecake” are tasty choices to prepare for any holiday gathering using KEEBLER Ready Crust Chocolate Pie Crust.

If you are short on time, try “5 Minute White Chocolate Hazelnut Pie” requiring only five ingredients. Simply mix milk, flavored instant coffee, pudding mix and whipped topping in a bowl and spread filling in the Ready Crust Pie Crust.

For these and additional recipes, visit www.readycrust.com.

RASPBERRY SWIRL CHEESECAKE

1 package (8 oz.) cream cheese soft ened* 1 can (14 oz.) sweetened condensed milk (NOT evaporated milk) 1 egg

Keebler creates quick and tasty desserts to celebrate the holidays

Beat cream cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.

Pour half the batter into the crust. In a small bowl combine remaining lemon 5-minute White juice and preserves. Spoon half the Chocolate Hazelnut Pie preserves over batter. Pour remaining batter on top. Using a knife, swirl in a medium bowl with a wire whisk for 1 remaining preserves into a decorative minute. Mixture will be thick. Spread filling pattern. Bake at 300 degrees for 55 minutes. in crust. Spread remaining whipped topping Cool. Refrigerate leftovers. over pudding layer in crust. Enjoy imme*Soften unwrapped cream cheese in microdiately or refrigerate until ready to serve. wave on high for 15-20 seconds.

Garnish as desired.

Prep Time: 15 minutes Prep Time: 5 minutes Baking Time: 55 minutes Serves: 8 Serves: 8

WHITE CHOCOLATE HAZELNUT PIE

11⁄4 cups cold milk 2 tablespoons Hazelnut flavored instant coffee 2 packages (4-serving size) white choco late flavor instant pudding and pie fill ing 1 container (8 oz.) frozen non-dairy whipped topping, thawed and divided 1 KEEBLER Ready Crust Chocolate Pie Crust Beat milk, flavored instant coffee, pudding mixes and 1⁄2 of the whipped topping

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Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 minute. Gently stir in 1⁄2 of the whipped topping. Spread 1⁄2 of the pudding mixture on bottom of crust. Spread 1⁄2 of the cranberry sauce over pudding mixture. Sprinkle with 1⁄2 of the walnuts. Top with remaining cranberry sauce, whipped topping and walnuts. *To toast walnuts: Spread out walnuts evenly on a baking sheet. Place in a 375 degrees oven for 3-5 minutes or until walnuts are well toasted.

Prep Time: 15 minutes Chilling Time: 4 hours Serves: 8

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Serving Suggestion: In a small mixing bowl, whisk together 1⁄4 cup of extra cranberry sauce, 1⁄4 cup of light raspberry vinaigrette and a little salt and pepper to make the perfect dressing for this tasty holiday salad.

Prep Time: 10 minutes Serves: 4

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Salvation Army works for, and benefits from, cooking show

I

By LINDA GALWAY / Freelance Writer

f you have ever wondered what your ticket money pays for, here is some information that should warm your heart. After expenses, such as rental of the facility where the school is held, electrical services, fees for the show and the home economist as well as a few other associated expenses, the balance of the funds is donated to the Salvation Army, explained Jody Jalbert, Sun Journal representative and coordinator of the show.

“I look at this as our unofficial kick off to the Holiday Season as we provide meals for Thanksgiving and Christmas,” notes Captain John Bennett, Lewiston Salvation Army Corps Commanding Officer.

“The funds from the cooking show help to pay for the food vouchers we give to approximately 500 families each season and maintain the food supply for our emergency food pantry throughout the year.”

The Salvation Army also assists with packing the gift bags distributed to each guest as they arrive on the night of the cooking show. The bags contain a variety of items including product samples, coupons, magazines and fliers. There can be up to 50 items found in the bags, so patrons never go home empty handed.

“We set up an assembly line and invite participants of our teen and adult program groups to assist in the packing,” continued Capt. Bennett. “We also have members of our Advisory Board and volunteers available the night of the show (to help Always Buying out) as needed.”

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FROM AUTOMOBILES to computers, apparel to hotels, people are embracing the idea that they now can individualize almost every aspect of their lives. For years, fast-food restaurants have allowed patrons to customize their meals by choosing the types of ingredients, condiments or toppings they prefer. Today, almost every type of restaurant, from pizza parlors to four-star eateries, honors customers’ special requests. “People are more aware of the choices they have when they dine out and are more comfortable asking for what they want,” said Allen Susser, chef and owner of Chef Allen’s restaurant, Miami, and cookbook author. “I try to accommodate individual preferences, while maintaining the quality and creativity of our menu.”

Not surprisingly, families want to experience the same variety at home that they experience in restaurants. But this can be difficult, since home cooks don’t often have the time to make everyone’s favorite meal.

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Bennett says for him, “the best part of the cooking show is the opportunity it provides to say a personal thank you to all who attend and give them the assurance that we will do all that we can to use their support wisely and maximize the effectiveness of their gifts.”

The Salvation Army has a history and reputation of getting more service back into the community from every dollar than any other agency, notes Bennett. “We are only able to do this through the extensive use of community volunteers willing to visit the elderly, sort donations, etc.

We use volunteers to assist in every day office needs, mailings, filing, etc. Schools, civic groups and clubs are needed to stand at the familiar Red Kettles through the Holiday Season to keep the cost of raising Volunteers from the Salvation Army stuff gift bags to be money down and allow more of each dolgiven out at last year’s show. lar to return to the community.”

Bennett says every year more unemyours. If middle class, then indeed, you will be part of ployed and under employed families seek assistance the middle class.” from the Salvation Army. Businesses often cut costs Bennett says the Salvation Army strives “to reby either reducing benefits and/or hiring only part store hope to our youth.” time staff, he pointed out. “By far the biggest hurdle He credits the generous donations from all the we face is the sense of hopelessness and complacency sponsors and, in particular, the advertising staff and that so many of our children are growing up with. other employees of the Sun Journal who work hard “Our schools and churches were once the place to bring the cooking show together. where our children heard they could accomplish “It is fitting that the funds from this wonderful anything if they were willing to work for it. Now we display of the ‘Horn of Plenty’ can go so far in fighting seem to be expecting to fail and continue in whatever the hunger that many of our friends and neighbors lifestyle our parents are in; if poverty, then poverty is must endure,” he concluded.

Taste of Home 13

Lewiston, Maine, Sunday, October 17, 2004

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Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

McCormick Cream of Tartar secret ingredient in holiday baking CHANCES ARE there is a bottle of cream of tartar in your pantry. Perhaps you bought it once to make a specific recipe like your grandmother’s lemon meringue pie, a treasured holiday cookie, or a picture-perfect frosting. Now, the bottle just sits on the shelf, waiting for that next special occasion, mostly because no one knows what else to do with it. In fact, in a recent survey conducted by Equation Research for McCormick, Americans deemed cream of tartar the most intimidating holiday “spice.” Actually, cream of tartar is an important ingredient in holiday baking and not just for egg whites!

What is Cream of Tartar?

Cream of tartar is the potassium salt of tartaric acid that’s left on the inside of wine casks once grapes have fermented.

Why is it used in baking?

• It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie and meringue cookies.

• It lends a creamier consistency to candy and frostings.

• Cream of tartar can be used to make baking powder. Simply combine 1⁄2 teaspoons cream of tartar with 1⁄4 teaspoon baking soda and 1⁄4 teaspoon cornstarch to yield one teaspoon baking powder.

How long can cream of tartar be kept?

If it’s been stored tightly-capped in a cool, dark place, cream of tartar can be kept indefinitely.

So this season, break out that bottle and get baking!

Here are two great-tasting recipes, specially created for the holiday season, to help you rediscover cream of tartar. “Pear Walnut Crumb Cake” is an excep-

but are so delectable, you’ll want to save some for yourself.

PEAR WALNUT CRUMB CAKE Topping: 11⁄2 cups finely chopped walnuts 1⁄2 cup all-purpose flour 1⁄2 cup packed light brown sugar 1/3 cup butter 1 T. McCORMICK ground cinnamon Pear Cake: 2 large, ripe pears 13⁄4 cups all-purpose flour 2 teaspoons McCORMICK Cream of Tartar 1 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup butter, softened 1 cup sugar 11⁄2 teaspoons McCORMICK Pure Vanilla Extract 2 large eggs 1 container (8 oz.) sour cream

Pear Walnut Crumb Cake tionally moist, delicious recipe that is perfect for a holiday brunch and features some of the season’s favorite flavors. Inspired by the perennial holiday favorite, cherry cordials, “Cherry Chocolate Cookies” are chewy and a snap to prepare.

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Combine topping ingredients to make coarse crumbs. Peel, core, and coarsely chop pears; set aside. Combine flour, cream of tartar, baking soda and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixer bowl at high speed, until light and fluffy. Add eggs and sour cream to batter; beat at low speed until combined. Add flour mixture and beat at low speed until combined; stir in pears. Spoon into a greased 9 x 13-inch baking pan. Sprinkle with topping mixture. Bake at 350 degrees for 45-50 minutes or until cake pulls away from sides of pan and topping is browned.

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Lewiston, Maine, Sunday, October 17, 2004

Just in time for the holidays!

Ocean Spray fresh cranberries — berry fresh, berry festive, berry easy!

MAKE THIS HOLIDAY season berry fresh, berry festive and berry easy with OCEAN SPRAY Fresh Cranberries!

Their vibrant color and distinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces or desserts.

And, they’re easier than you think to use.

No need to peel, seed or thaw — just rinse and add to your favorite recipe.

Fresh homemade cranberry sauce is so easy to make, just follow the easy

three-step recipe found below and on the back of the bag and it’s ready in minutes! For irresistible bars, breads and muffins, simply chop cranberries using a food processor or blender and stir into batter. Give a hostess gift from the heart, by packing “Cranberry Nut Bars” in a decorative tin, separated with colorful paper baking cups. They also hold up nicely when shipped to a far away friend or brought on a trip.

Although OCEAN SPRAY Fresh Cranberries are only available in the produce section of stores from September through December, they can be refrigerated for up to two weeks and frozen for up to a year.

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Taste of Home

Cranberry Nut Bars make a wonderfully festive display and a delicious dessert any time of the year.

CRANBERRY NUT BARS 2 eggs 1 cup sugar 1 cup flour 1/3 cup butter or margarine, melted 11⁄4 cups OCEAN SPRAY Fresh or Frozen Cranberries 1⁄2 cup chopped walnuts Heat oven to 350 degrees. Grease an 8-inch baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown

and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Serves: 16

HOMEMADE WHOLE BERRY CRANBERRY SAUCE 1 cup sugar 1 cup water 1 package (12 oz.) OCEAN SPRAY Fresh or Frozen Cranberries, rinsed and drained Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Yield: 2-1/4 cups

CHERRY CHOCOLATE COOKIES 3⁄4 cup butter 11⁄4 cups sugar 2 large eggs 2 teaspoons McCORMICK Pure Vanilla Extract 13⁄4 cups all-purpose flour 1/3 cup cocoa powder 1⁄2 teaspoon McCORMICK Cream of Tartar 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1 cup chopped dried or mara schino cherries Beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy. Add eggs and vanilla; beat until well blended. Combine flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl; add to butter mixture. Mix until uniform. Stir in chopped cherries.

Drop dough by tablespoonfuls onto a greased cookie sheet.

Bake at 350 degrees about 10-12 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack to cool.

3

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2

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

Black Magenta Yellow Cyan

Kudos to the co-sponsors!

By Donna Rousseau Freelance Writer

lized as gift bags for all the attendees of the event as well as serving as a ticket outlet for the school.

“We can really thank them for the show being sold out every year,” Jalbert stressed. n the seven years the Sun Agren Appliance of Auburn outfits the LewisJournal has coordinated ton Middle School auditorium stage with all the the Taste of Home Cooknecessary cooking conveniences. “Their contriing School, the consistently bution is significant with two microwaves, two sold-out event has been a colstoves, a refrigerator and two, large-screen televilaborative effort of Reiman Pubsions with video systems that project everything lications, the newspaper staff, the home economist is doing on stage to the entire co-sponsoring area businesses, audience,” says Jalbert. the Salvation Army and a team Jody Jalbert, As with any good Broadway production, the of volunteers. advertising show also requires a set. “Hammond Lumber proThe co-sponsorship of manager for the vides us with a full kitchen back-drop complete Sun Journal, has area businesses, including Hanbeen coordinating with sink, countertops and cupboards,” noted Jalnaford, Agren Appliance, Hammond Lumber and Blais Flower the Taste of Home bert. “The finishing touches are provided by Blais Shop, are critical to the show’s Cooking Show along Flowers of Lewiston. They decorate the set and with several other create a mood with a beautiful harvest theme.” success, notes Jody Jalbert, the SJ employees, since Volunteers from the Salvation Army prepare Sun Journal’s point person for its inception. the event registrant gift bags, and other Sun the event.

Journal staff members, family and friends donate “Hannaford is our biggest contributor, suptheir time behind the scenes, preparing items to plying all the food we need for the show,” she exbe used as the “finished” recipe to show the audiplained. “I bring them a Taste of Home cookbook ence the night of the show, baking off items made and a shopping list, provided by Homemaker during the show and being on hand for set up and Ventures, of what we’ll need for the recipes we’ll breakdown at the night’s end. be preparing at the show. In addition, they select Jalbert recognizes the base of volunteers as a couple of recipes from the book and fill 20 door the event’s safety net. “We wouldn’t have such prize bags with all the ingredients needed to prea smooth-running event without the help of our pare those recipes.” volunteers.”

The business also provides 1,000 bags to be uti-

I

bEAUTIFUL green & blooming plants in our greenhouses!

Home economist Kate Gabriele will present the popular Taste of Home Cooking School this fall. She is one of 13 demonstrators who host the cooking school promotions in communities from coast to coast. Based in Greendale, Wisconsin, the cooking schools are associated with Taste of Home, the world’s most popular cooking magazine.

This season Kate will demonstrate ways to spice up your everyday meals with various seasonings. She will introduce several new grocery products, offer unique serving techniques and expects to demonstrate 12 featured recipes.

A graduate of Baltimore International Culinary College and Marywood University in Scranton, Pennsylvania, Gabriele holds a bachelor of science degree in family & consumer sciences and a minor in nutrition. She has taught at Luzerne County Community College, Nanticoke, Pennsylvania; served as the First Cook on The American Queen Steamboat, New Orleans, Louisiana; and worked at the Park Hotel, Virginia, Ireland as Culinary Fellowship Award Recipient. She lives in Pennsylvania and enjoys history, traveling, cooking for family and friends and attending professional baseball games.

Each cooking school is made possible by the combined efforts of a local media sponsor, local retailers and our generous national sponsors: Campbell’s, Crisco, Jimmy Dean, Kikkoman, McCormick, Nestlé, Ocean Spray, Ready Crust, Ready Pac, Rhodes and Swanson.

Large Gift Shop with a Great Selection of Cards, Gifts, Balloons, Plush Animals, Etc.

Love Is A Flower Send Some Today 539 Webster Street, Lewiston

783-LOVE 1-800-783-8568

Flower Shop and Wedding Planner

777-1520 940 Lisbon St., Lewiston, ME email: la.ouellette@verizon.net

QUALITY SERVICE REASONABLE PRICES

King Franklin Bed Captain’s Storage Beds 6-12 Drawers

ALL SIZES AVAILABLE

$1,598

EVERYWHERE ELSE $3,300

• Professional Dry Cleaning • Shirt Service • Bridal Gowns • Draperies (Fan & Folded) • Suede & Leather • Wash-Dry-Fold • State-of-the-Art Coin-Op Laundry

Come In and Try Our New 40 & 55 lb. WASHERS! (Center St., Location Only)

2 AUBURN LOCATIONS: 786 Center St. • 782-9389 (Across from Lee Auto Mall)

7am to 9 pm; Sunday 8 am to 6 pm Taylor Brook Mall • 783-1280 (Behind Sams Pizza)

Monday-Friday 8:00am to 5:00pm Saturday 8:30am to 1:30pm

WITH HECTIC SCHEDULES and competing activities in our day-to-day lives, making a special homemade breakfast just doesn’t fit on any to-do list. Whether it’s a hearty breakfast with the family around the kitchen table or a more formal occasion with out-of-town guests, it feels like it’s impossible to make anything more complicated than toast and cereal for breakfast.

However, Jimmy Dean has created a couple of kitchen-tested breakfast casserole recipes that can be put together the night before and baked to perfection the next morning, saving you time and work. “Jimmy Dean’s Signature Breakfast Casserole” has been a favorite of breakfast lovers for years.

The multiple layers of sausage, bread and cheese combined with eggs make it easy to prepare with ingredients that are already in your pantry. And the three optional ingredients make this casserole easy to adjust for individual tastes.

Jimmy Dean’s newest casserole, “ItalianSeasoned Egg & Sausage Casserole” combines sausage and eggs with Italian-seasoned tomatoes to make a casserole that’s both quick and hearty. These recipes and others on www.jimmydean.com will bring your family to the kitchen table to enjoy a hot and hearty meal.

JIMMY DEAN SIGNATURE BREAKFAST CASSEROLE

“As Food Nourishes the Body, Flowers Feed the Soul” Delivery Available in Lewiston, Auburn, Greene, Sabattus, Lisbon & Lisbon Falls.

Jimmy Dean’s make-ahead breakfast

Meet this year’s home economist

3 Generations Helping You Say I Love You

Taste of Home 15

Lewiston, Maine, Sunday, October 17, 2004

Mon.-Fri. 7:30 am-7:30 pm; Sat. 8 am to 5 pm, Closed Sun.

“The Leader In The Business”

1 package JIMMY DEAN Reg ular Flavor Pork Sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread 1⁄2 teaspoon black pepper 2 cups shredded sharp ched dar cheese 1⁄2 cup sliced mushrooms (optional) 1 medium tomato, seeded and chopped (optional) 1⁄2 cup thin-sliced green on ions (optional) Heat oven to 325 degrees. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9 x 13inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour the egg

ITALIAN SEASONED EGG & SAUSAGE CASSEROLE 2 tablespoons olive oil 7 ounces Italian-seasoned diced tomato 11⁄2 cups diced potato 1 package JIMMY DEAN Regular Roll Sausage, cooked, crumbled, drained 3⁄4 cup diced red bell pepper 8 eggs 1 cup milk 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons butter, divided 1 cup shredded mozzarella cheese

Jimmy Dean’s Italian Seasoned Egg & Cheese Sausage Casserole mixture evenly over the casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Serves: 6

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Heat oven to 350 degrees. Begin by heating olive oil in a sauté pan over medium heat. Next, place the tomato, potato, cooked sausage and red pepper into the pan and cook for 3 minutes. Mix the eggs and milk very well in a bowl. Add the salt and pepper to this mixture as well.

Add 2 tablespoons butter to the sauté pan. Add the egg mixture into the pan and scramble for 1 minute; set aside. Use remaining butter to grease the bottom and sides of the baking dish. Pour the semi-scrambled eggs into a 9 x 13-inch baking dish and sprinkle cheese over the top. Bake in oven for 6 minutes.

Serves: 10

To make ahead the night before:

Simply place casserole into the refrigerator overnight. The next morning, bake at 350 degrees for 40 minutes.

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

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Taste of Home

More sponsors :

BLAIS FLOWER SHOP:

At left and above, a display of beautiful silk flowers and glass shelves holding several specialty items decorate the showroom at Blais Flower Shop on Webster Street in Lewiston.

HAMMOND LUMBER CO.:

Crisco welcomes fall with pumpkin pleaser WHETHER YOU just came back with a trunk load of pumpkins from the local farmer’s market or you’re simply looking for sweet treats to make this fall, the test kitchen chefs at Crisco have created new, delicious recipes for baking desserts.

Start the day with a slice of “Autumn Pumpkin Bread,” lightly coated in a sweet orange glaze.For over 90 years, Crisco has provided cooks with delicious recipes and is proud to continue this tradition by offering updated meal solutions on its Web site.

Please visit www.crisco.com to learn more about Crisco’s fascinating history and search the database for all of your culinary needs.

31⁄2 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon ground cloves

Bake your goblins some delicious Nestlé treats SCARE UP great-tasting Halloween goodies for your little goblins with new NESTLÉ Toll House Halloween Shapes & Morsels. Whether you need tasty treats for a Halloween party or for the kids to take to school, the mix of Halloween baking pieces and real semi-sweet chocolate morsels are the perfect addition to any recipe. With recipes such as “Halloween Party Mix,” “NESTLÉ Toll House Chocolate Chip Halloween Cookies” and “Decorated Pumpkin Cupcakes,” you are sure to make this Halloween a spooktacular celebration. For these and hundreds of exciting recipes, visit www.VeryBestBaking.com

DECORATED PUMPKIN CUPCAKES

Crisco welcomes Fall with this pumpkin pleaser, Autumn Pumpkin Bread 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1⁄2 teaspoon salt 2 cups solid-pack pumpkin 1 cup CRISCO Canola Oil 3 cups sugar 3 eggs 1 cup chopped walnuts 1 cup raisins Orange Glaze: 11⁄2 cups confectioners’ sugar 1 teaspoon grated orange peel 6 teaspoons orange juice Additional chopped walnuts

Heat oven to 350 degrees. Spray two 8-inch x 4-inch x 2-inch loaf pans with CRISCO No-Stick Cooking Spray.

Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl. Set aside.

Combine the pumpkin, oil, sugar and eggs in a mixing bowl.

Mix until well blended. Add dry ingredients and mix well. Stir in walnuts and raisins. Divide batter between prepared pans. Bake for 50-55 minutes, or until toothpick inserted in the center comes out clean.

Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.

1 package (18.25 oz.) spice cake mix 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin 3 large eggs 1/3 cup vegetable oil 1/3 cup water 13⁄4 cups (10 oz. pkg.) NESTLÉ TOLL HOUSE Hallow een Shapes & Morsels, divided 1 container (16 oz.) prepared cream cheese frosting Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups. Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Stir in 1 cup Shapes & Morsels. Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting and decorate with remaining Shapes & Morsels.

Yield: 24 cupcakes

HALLOWEEN PARTY MIX 9 cups oven-toasted corn cereal squares 4 cups popped popcorn

Decorated Pumpkin Cupcakes and Halloween Party Mix 11⁄2 cups dry-roasted peanuts 1 cup packed light brown sugar 1⁄2 cup (1 stick) butter or margarine 1⁄2 cup light corn syrup 1 teaspoon vanilla extract 1⁄2 teaspoon baking soda 13⁄4 cups (10 oz. pkg.) NESTLÉ TOLL HOUSE Hallow een Shapes & Morsels 1 package (7.5 oz.) milk chocolate covered pretzels Preheat oven to 250 degrees. Grease large roasting pan.

Mix cereal, popcorn and peanuts in large bowl. Pour into prepared pan. Combine brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes.

Cool completely in pan, stirring frequently to break apart mixture. Stir in Shapes & Morsels and chocolate covered pretzels. Store in airtight container.

Yield: about 5 quarts

Swanson Broth turns traditional dishes into exceptional meals

HANNAFORD:

Now that you’re inspired, take a trip to Hannaford for freshest food in a friendly place.

9

Great recipes from companies whose names mean quality

AUTUMN PUMPKIN BREAD

When you’re looking for a beautiful kitchen, be sure to stop in at Hammond Lumber Company on Poland Road in Auburn.

Taste of Home

Lewiston, Maine, Sunday, October 17, 2004

HOME COOKS are always on the lookout for new ways to prepare great tasting meals without too much fuss. One simple technique for sprucing up traditional meals is to substitute Swanson Broth where the recipe calls for water. Professional cooks have long considered broth an essential cooking ingredient, serving as a flavorful alternative to water.

Three common uses of broth in place of water are for boiling pasta, steaming vegetables or preparing mashed potatoes. Broth intensifies the natural flavors of these foods while eliminating the need for added fats and oils often used to enhance taste. Furthermore, broth naturally adds moisture and enlivens the recipe, which can be difficult to achieve with water alone.

“Swanson’s Beef, Asparagus & Portobello Stir-Fry” is an easy, yet elegant recipe that will have your family convinced you had it catered from your favorite restaurant.

This sumptuous dish takes minutes to prepare, but has the appearance and taste associated with dishes found when dining outside the home. For a sophisticated side, try “Swanson’s Ultra Creamy Mashed Potatoes.”

The combination of broth, cream, butter and pepper takes these potatoes from traditional to exceptional.

For more information about Swanson products, cooking tips and great seasonal recipes or to receive a free copy of Swanson’s new cookbook “Creative Cooking,” visit www.swansonbroth.com.

SWANSON BEEF, ASPARAGUS & PORTOBELLO STIR-FRY 1 pound boneless beef sirloin steak, 3⁄4inch thick* 2 tablespoons cornstarch 1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth (13⁄4 cups) 2 tablespoons soy sauce 1 tablespoon packed brown sugar 1⁄4 teaspoon garlic powder 1 pound fresh asparagus, cut into 2-inch diagonal pieces 2 large Portobello mushrooms, sliced 1⁄2 cup roasted pepper strips 4 cups hot cooked rice, cooked without

salt Slice beef into very thin strips. Mix cornstarch, broth, soy sauce, brown sugar and garlic powder. Stir-fry beef in nonstick skillet until browned and juices evaporate. Add asparagus, mushrooms, roasted pepper and broth mixture. Cook and stir until mixture boils and thickens. Serve over rice. *For easier slicing, freeze beef for 1 hour.

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4

SWANSON ULTRA CREAMY MASHED POTATOES 2 cans (14 oz. each) SWANSON Chicken

Broth or Natural Goodness Chicken Broth (31⁄2 cups) 5 large potatoes, cut into 1-inch pieces (about 71⁄2 cups) 1⁄2 cup light cream 2 tablespoons butter or margarine Generous dash pepper Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 minutes or until tender.

Drain, reserving broth. Mash potatoes with 1⁄4 cup broth, cream, butter and pepper.

Add additional broth, if needed, until desired consistency.

Prep/Cook Time: 25 minutes Serves: 6