Taste of Home Cooking School 2003

Black Magenta Yellow Cyan

12 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Black Magenta Yellow Cyan

2 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Taste of Home Cooking School sets the table for community

By DONNA KEENE ROUSSEAU Sun Journal staff

“It’s Happening Here!” is more than just a marketing slogan for Captain John Bennett of the Salvation Army in Lewiston. As his organization anticipates the arrival of the holiday season, the words evoke an image of community generosity, alive and well right here at home. The welcomed return of the Taste of Home Cooking School, an event sponsored by the Sun Journal with proceeds benefiting the Salvation Army, is representative of the community’s giving spirit and, in fact, has become a signature kick-off to the holiday season for the non-profit organization according to Bennett.

“The Taste of Home Cooking School signals, for us, the beginning of the holiday season,” explains Bennett. “It happens just in time to get us through Thanksgiving.” Five hundred families turn to the Salvation Army each year for either Thanksgiving or Christmas dinner. Bennett continues, “The cooking school proceeds help make providing these dinners possible.”

The idea of bringing the Taste of Home School to Lewiston originated with two Sun Journal advertising department staff members, Jeff Haggerty and Jody Jalbert.

“Jeff received a flyer in the mail advertising what was then referred to as Homemaker Schools,” says Jalbert. “I recognized the Reiman Publications styling of the flyer, having received their cooking magazine in my own home.”

The two thought sponsoring such an event would be fun, something different that would have widespread appeal,

F

Army, continued from page 2

particularly for a middle-age audience. They presented the idea to Steve Costello, VP of Advertising and Marketing and, with his support, set to work coordinating a show. As part of the plan, the proceeds from the show would benefit the Salvation Army.

Just as Haggerty and Jalbert had suspected, the first year’s event was a sell out attracting people from Maine and New England.

“The response was overwhelming,” comments Jalbert, who has since become the point person for the Captain Bennett of the Lewiston Salvation Army with event. “In all the years since the first, it never ceases several local youths at the Park Street location. to amaze me the response we get for the Taste of Home from the book and fill twenty door prize bags with all the Cooking School.” ingredients needed to prepare those recipes.” The business Following the show, every year Jalbert receives thank also provides 1,000 bags to be utilized as gift bags for all the you letters from attendees who enjoyed the event and want attendees of the event. “And, Hannaford serves as a ticket to see it continue. Laughs Jalbert, “People start calling outlet for the school. We can really thank them for the show early, just so they don’t miss the date to get their tickets!” being sold out every year,” stresses Jalbert.

In the six years the Sun Journal has coordinated the Taste Agren Appliance of Auburn, who has co-sponsored every of Home Cooking School, the consistently sold-out event school since 1996, outfits the Lewiston Middle School audihas been a collaborative effort of Reiman Publications, the torium stage with all the necessary cooking conveniences. newspaper staff, co-sponsoring area businesses, the Salva“Their contribution is significant with two microwaves, tion Army, and a team of volunteers. two stoves, a refridgerator, and two large screen televisions The co-sponsorships of area businesses including Hanwith video systems that project everything the home econonaford, Agren Appliance, Hammond Lumber, and Blais mist is doing on stage to the entire audience,” says Jalbert.

Flower Shop are critical to the show’s success. Jalbert “They make sure everything is up and ready to go.” elaborates.

As with any good Broadway production, the show also “Hannaford is our biggest contributor as they supply all requires a set. the food we need for the show. I bring them a Taste of Home “Hammond Lumber provides us with a full kitchen backcookbook and a shopping list, provided by Homemaker drop complete with sink, countertops, and cupboards,” Ventures, of what we’ll need for the recipes we’ll be preparing at the show. In addition, they select a couple of recipes

Please see Army on page 11

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Taste of Home Cooking School 11

Lewiston, Maine,Sunday, October 19, 2003

describes Jalbert. “The finishing touches are provided by Blais Flowers. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags. Other Sun Journal staff members and their assorted family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audience the night of the show, baking off items made during the show, and being on hand for set up and breakdown at the night’s end.

Jalbert recognizes the base of volunteers as the event’s safety net.

“We wouldn’t have such a smoothrunning event without the help of our volunteers. ” For those attending the Taste of Home Cooking School 2003 for the first time , Jalbert provides a little preview.

“The home economist will demonstrate eleven to thirteen recipes, with periodic breaks. She’ll impart time saving tips, storage suggestions, cooking hints, and tricks of the cooking trade. At the end of the night, we have something called the ‘Parade of Foods’ where the evening’s preparations, dishware and all, are given away to the audience as drawings.” Jalbert continues.

Attendees can also enter their names into the drawings of area vendors who will have booths set up at the event and door prize winners will be announced throughout the evening. This year, the Salvation Army will be on hand with an information booth.

School has evolved over the years.

Only six years ago, the production featured more labor-intensive recipes. With more families under time constraints, both parents working, and eating on the run, today’s cooking schools offer recipe demonstrations for meals that are wholesome yet quick to prepare.

“Our recipes are now patterned after the needs of busy cooks. With so many women working and more men finding themselves faced with the responsibilities of meal preparation, even our national company sponsors including the Campbell’s Soup Company are looking to recipes with five or fewer ingredients and requiring a prep time of 30 minutes or less,” states Sandy Bloom, Executive Director of Homemaker Ventures for Reiman Publications in Wisconsin.

“The culture of our company is family. Consequently, we look for recipes for our cookbooks, magazines and schools that feature meals that are nutritionally sound, attractive, appealing, and yet leave time for family and conversation over good food.”

Bloom also adds that Reiman Publications is a very community-conscientious company that supports such endeavors as the Campbell’s “Labels for Education” program.

“We always like to see the ticket proceeds of our events benefit the community.”

On that note, perhaps no one is more pleased than Captain Bennett, who will this year be able to express his gratitude to the Taste of Home

Cooking School audience in person.

“The involvement of the community on this project has truly impressed me.

From the area businesses donating their time and services to the volunteers working long hours for me, it speaks volumes about the character of the people who live and work here,” confirms Bennett. “I’m really going to enjoy the opportunity to personally say thank you.”

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10 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Easy and authentic stir-fry recipes from Argo Corn Starch

WITH THE POPULARITY of Chinese cuisine, ARGO Corn Starch has created easy and delicious authentic stir-fry recipes. When preparing stir-fry recipes, everyday chefs can count on the high-quality and foolproof results that the Argo brand has delivered for over a century.

“We are pleased to showcase authentic stirfry recipes using ARGO Corn Starch that are quick and easy one skillet meals,” said Erin Shackelford, brand manager, ACH Food Companies.

“Whether using ARGO Corn Starch to create an exotic stir-fry dish or as a foolproof ingredient in gravies and sauces, consumers will reach optimal results in their cooking.”

ARGO Corn Starch has been a trusted name in America’s kitchens for more than a century, providing home chefs with a premium and pure flavored thickening ingredient that allows foods own naturally delicious flavor come through.

Corn starch is an easy-to-use and versatile ingredient in a variety of recipes from gravies and sauces to pies and cake fillings. Corn starch also provides optimal results when used to coat foods before frying and as an ingredient in batters.

Consumers can find these ARGO Corn Starch stir-fry recipes and many more versatile recipes by visiting www.argostarch.com www.argostarch.com.

Orient Express Stir-Fry Sauce 1/2 cup ARGO Corn Starch 2-1/2 cups chicken broth 1/2 cup soy sauce

erated 3 weeks. Add to your favorite vegetables or meat when stir-frying. Bring to a boil and cook until thickened Yield: 4 cups

Fresh Vegetable Stir-Fry

1 tablespoon ARGO Corn Starch 1 teaspoon salt 2/3 cup chicken broth, cool 3 tablespoons corn oil 1/4 pound green beans, cut into 1-1/2-inch pieces 3 small onions, cut into wedges 1 large clove garlic, minced 1 medium zucchini, sliced 1 large green or red pepper, cut into thin strips 1/2 cup thinly sliced carrots 1 tomato, cut into wedges 1/4 cup minced fresh basil 2 tablespoons lemon juice

1/2 cup KARO Light Corn Syrup 1/2 cup dry sherry 1/4 cup cider vinegar 2 cloves garlic, minced 2 teaspoons grated fresh ginger 1/4 teaspoon ground red pepper In a 1 1/2-quart jar with tight-fitting lid, combine all ingredients. Shake well. May be refrig-

In small bowl, stir corn starch, salt and broth until smooth; set aside. In large skillet, heat corn oil over medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes.

Add zucchini, pepper and carrots; stir-fry 2-3 minutes or until all vegetables are tender-crisp.

Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through.

Serves: 6

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Something Different?

FrancoAmerican can help SO YOU’VE put away your barbeque grill and now you’re stumped about what to make for dinner. Everyone loves chicken, but how do you dress it up to delight the most discerning diners in your family?

Franco-American Gravy has a great solution to bring the family together around the dinner table to enjoy delicious “Roasted Chicken and Vegetables”. An easy dish to put together, the recipe features FRANCO-AMERICAN Chicken Gravy and helps solve the most difficult dinner dilemma.

If you’re looking for additional quick and easy recipes, you can start right on the label of FrancoAmerican gravies. Each variety offers simple solutions for meals that are perfect when you aren’t sure what to prepare. For more recipe ideas, you can also log onto www.FrancoAmerican.com.

Roasted Chicken and Vegetables

3 pounds broiler-fryer chicken, cut up 6 medium (2 cups) carrots, peeled and cut into 1/2 inch slices 4 medium (about 1 lb.) potatoes, each cut into 8 wedges 1 medium onion, peeled and cut into 1/2 inch wedges 1 teaspoon dried thyme leaves, crushed 2 cans (10-1/2 oz. each) FRANCO-AMERICAN Chicken Gravy Place chicken, carrots, potatoes and onion in a 17-in. x 11-in. roasting pan. Season with thyme. Roast at 375° for 1 hour. Stir vegetables.

Pour gravy over vegetables. Roast 15 minutes or until done. Stir vegetables and serve with chicken.

Taste of Home Cooking School 3

Lewiston, Maine,Sunday, October 19, 2003

Crisco offers two great main dishes for hearty fall fare family dinners

THE SEASON for family dinners and great home get-togethers is here and cooks are looking for flavorful new dishes to serve family and friends. Crisco is offering two great recipes that are easy to make and will be enjoyed by everyone.

“Barbecued Chicken Pizza” offers the best of two all-time American favorites, pizza and barbecued chicken in one delectable dish. Delicious “Easy Baked Shrimp”, which even a beginning chef can prepare in just 10 minutes, is sure to become a family favorite. None of these recipes are very complicated and will have the cook out of the kitchen enjoying the company of dinner guests in no time. Cooks trust Crisco to bring out the best in every meal, and these recipes offer tasty, hearty dishes that will become popular additions to home cook’s repertoires everywhere. Visit the Crisco Web site at www.crisco.com for more delicious recipes and cooking tips.

Barbecued Chicken Pizza 2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 3 tablespoons CRISCO Oil 1 medium red onion, peeled and thinly sliced 1 cup thinly sliced mushrooms 1/2 cup hickory-flavored barbecue sauce 1(12-in.) pre-baked pizza crust 2 cups (8 oz.) grated smoked Gouda or shredded mozzarella cheese, divided Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining salt. Sauté 3 minutes or until onion is translucent. Remove pan from heat. Return chicken to pan.

Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet lined with heavy-duty aluminum foil. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese. Bake at 450° for 10-12 minutes or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately. Prep Time: 10 minutes Total Time: 30 minutes Serves: 4

Annually the Hannaford store on Sabattus Street in Lewiston has been a co-sponsor of the Taste of Homne Cooking School. This year is no exception. Great food, low prices, every day at Hannaford.

Easy Baked Shrimp or Fish 1/4 cup CRISCO Oil 1-1/2 pounds peeled and deveined shrimp (see Note) or fish fillets, cut into 1-1/2 inch pieces 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper to taste 1/2 cup Italian-seasoned bread crumbs 3 tablespoons chopped fresh parsley Lemon wedges, optional Pour oil into a 13-in. x 9-in. x 2-in. ovenproof baking dish. Add shrimp.

Sprinkle with garlic, salt and pepper. Toss with breadcrumbs and parsley. Bake shrimp at 475° for 5 minutes. Turn gently with slotted spatula. Bake an additional 3-5 minutes or until pink and breadcrumbs are brown. Serve immediately with lemon wedges, if desired. Note: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shellon-shrimp, add 15-20 minutes to the preparation time. The dish can be prepared in advance and refrigerated, tightly covered, up to several hours before cooking. For a light, tasty entrée; serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of oil.

Hammond Lumber Company on the Poland Road in Auburn is once again acting as a sponsor for the Taste of Home Cooking School. A good cook deserves a beautiful kitchen. Let Hammond help!

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4 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

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Appealing and convenient Hunt’s spices up the fall ACCORDING to a recent “What America Eats” survey commissioned by “PARADE”, 8 out of 10 Americans are continuously looking for new recipes, ideally simple, appealing dishes with readily available ingredients.

HUNT’S Tomatoes, one of America’s favorite and most trusted brands for more than 100 years, invites consumers to cook up comfort this fall and enjoy the hearty flavors of Hunt’s recipes for the season ahead. Answering consumers’ needs, Hunt’s now offers quick and easy Hints from Hunt’s recipes such as “Savory Skillet Lasagna”, “Dad’s Meatball Soup” and “Home Sweet Home Meatloaf” on the majority of its labels of canned tomato products, including spaghetti sauce.

“With children back in school this fall and parents trying to balance their hectic schedules, cooks are continuously searching for simple, mouth-watering recipes,” said Kerri Sonenshine, brand manager of Hunt’s canned tomatoes for ConAgra Foods. “Hunt’s offers dozens of convenient hearty recipes for the entire family to enjoy.” For even more excitement, consumers are urged to try the newest items from Hunt’s including 20-ounce HUNT’S Perfect Squeeze Ketchup, 14.5-ounce Petite Diced Tomatoes with Mushrooms and 28-ounce Petite Diced Tomatoes.Consumers can also visit www.Hunts.com for additional recipes that match their tastes, whether they are looking for a vegetarian dish or a hearty homestyle meal. They can also FRIENDLY HOME PARTIES find information for becoming a member • Home & Christmas Decor

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HUNT’S Ketchup is proud to have been awarded the Gold Taste Award by professional chefs at the American Tasting Institute. Only the best tomatoes grow up to be Hunt’s. ConAgra Foods, Inc. is one of North America’s largest packaged food companies, serving consumer grocery as well as restaurant and food service establishments. For more information, please visit us at www.conagrafoods.com www.conagrafoods.com.

1 pound Italian sausage links, casings removed 2 cans (14.5 oz. each) HUNT’S Diced Tomatoes with Basil, Garlic & Oregano 1 can (6 oz.) HUNT’S Tomato Paste 3 cups (6 oz.) campanella pasta* (ruffled edge), cooked according to package and kept warm 2 cups (8 oz.) shredded mozzarella, divided *a small noodle resembling mini-lasagna noodles; can substitute other pasta Cook sausage over medium-high heat in 10-inch skillet until crumbled and no longer pink; drain. Blend in tomatoes and paste. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet.

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2 cans (14 oz. each) beef broth 2 cans (14.5 oz. each) HUNT’S Diced Tomatoes With Roasted Garlic 1 teaspoon Italian seasoning 2 cups water 3/4 cup uncooked orzo pasta (or other small pasta) 1 pound frozen, cooked meatballs 2 cups frozen mixed vegetables (carrots, beans and corn) Blend together broth, tomatoes, seasoning and water in a 6 quart saucepan. Bring to a boil. Add orzo, meatballs and vegetables. Return to a boil; reduce heat and cover. Simmer 10 minutes or until pasta and vegetables are tender. Prep Time: 5 minutes Total Time: 25 minutes Serves: 6-8

Hunt‛s Home-Sweet-Home Meatloaf

1 pound lean ground beef 2 eggs, beaten 1 cup plain bread crumbs 1 can (14.5 oz.) HUNT’S Diced Tomatoes with Sweet Onions, drained 2 tablespoons brown sugar 1 can (8 oz.) HUNT’S Tomato Sauce Combine first four ingredients until well mixed; set aside.

Line a 13-in. x 9-in. x 2-in. baking pan with foil. Coat with nonstick cooking spray. Form meat mixture into loaf in pan. Blend sugar into tomato sauce; set aside. Bake meat loaf in a preheated oven at 400° for 30 minutes. Remove from oven. Pour tomato mixture over top. Reduce temperature to 350°; bake an additional 25-30 minutes or until no longer pink. Cool for 10 minutes before serving. Prep Time: 5 minutes Total Time: 55-60 minutes Serves: 6-8

Nothing says fall quite like crimson cranberries. Float them, coat them, string them or just bring them. Their vibrant color and distinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces and desserts.

OCEAN SPRAY Fresh Cranberries are available in stores from September through December. They can be refrigerated for up to two weeks and frozen for up to a year. Since fresh cranberries are so versatile, be sure to stock up this season for cranberry cookery all year long. There’s no need to thaw them prior to use, just rinse and add to your favorite recipes.Herald in the freshness of fall with the perfect combination of cranberries and apples. Tweak the traditional apple pie by adding fresh cranberries to the mix and your pie will sing with zing.For a bounty of baking ideas and recipe tips call our Consumer Helpline at 1-800-662-3263 or visit us at www.oceanspray.com www.oceanspray.com.

Palate pleasing flavor with Campbell’s roasted garlic

Apple Pie a la Zing

4 cups pared, sliced apples 2 cups OCEAN SPRAY Fresh or Frozen Cranberries 3/4 cup brown sugar 1/2 cup sugar 1/3 cup flour 1 teaspoon ground cinnamon 3/4 cups chopped walnuts, optional Pastry for a 9-inch two crust piePreheat oven to 425°. Combine all ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry-lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Yield: 9-inch pie

IN ANCIENT TIMES, Egyptians swore on garlic when they took a solemn oath. Today, cooks attest to the great flavor it adds to dishes. So much so that garlic production has increased more than two and a half times during the past 20 years, from 140 million pounds to just under 500 million pounds today.

Most recently, Americans have discovered the sweet, mild flavor garlic takes on when roasted, and cooks everywhere are discovering new ways to incorporate roasted garlic in dishes.

In “Campbell’s Chicken and Roasted Garlic Risotto”, for example, chicken, rice and vegetables are simmered in CAMPBELL’S Condensed Cream of Mushroom with Roasted Garlic Soup. Rich, full seasonings are

blended right into the soup, making this topof-stove recipe easy to prepare even on hectic days. It has all the flavor you need without having to mix all the ingredients yourself.

Campbell‛s Chicken & Roasted Garlic Risotto 4 boneless chicken breast halves 1 tablespoon butter or margarine 1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup 1 can CAMPBELL’S Cream of Mushroom with Roasted Garlic Soup 2 cups water 2 cups uncooked instant white rice 1 cup frozen peas and carrots Season chicken.

Heat butter in skillet. Add chicken and cook until browned.

Remove chicken.

Add soups and water.

Heat to a boil. Stir in rice and vegetables.

Top with chicken.

Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes. Prep/Cook Time: 20 minutes Serves: 4

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Hunt‛s Savory Skillet Lasagna

Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomatomeat mixture and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts.

Remove from heat; let stand 1 minute. Prep Time: 5 minutes Cooking Time: 25 minutes Serves: 6

Taste of Home Cooking School 9

Lewiston, Maine,Sunday, October 19, 2003

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8 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

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Never bland with Ro*Tel zesty tomatoes RO*TEL TOMATO users already know that easy-to-prepare meals don’t have to be bland.

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With seven different varieties, Ro*Tel flavors are spiced just right for any style of cuisine.

Enjoy the flavors of RO*TEL Mexican Festival with tomatoes, garlic, cilantro, lime juice and cascabel and jalapeno peppers. It turns a bland chicken dinner into a Tex-Mex symphony of spices. One of the major varieties is RO*TEL Original Diced Tomatoes and Green Chilies, which gives a blast to most any dish. The newest addition to the line up is RO*TEL Diced in Sauce with a rich, hearty background that makes your enchiladas and your skillet dishes sizzle with flavor.Additional zesty recipes are just a phone call away. Call 1-800-544-5680 for a FREE recipe book or visit www.ro-tel.com and see how you can go from “ordinary” to “extraordinary”.

It’s real easy if you’re a spice lover. Ro*Tel Brand Manager, Melanie Greer tells us that, “people who want to add some zing to their meals, without a lot of trouble, can use Ro*Tel. One of the seven varieties is perfect for just about any recipe.

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PEOPLE TODAY are busier than ever and looking for convenient products to help them do basic household chores more easily and efficiently. For convenient one-step cleaning, many people are already using wipes in the bathroom, on windows, furniture and the floors. So why not use wipes to wash the dishes? That is exactly the logic that led Colgate-Palmolive to introduce the first-ever disposable dish wipe.

New PALMOLIVE DishWipes are pretreated with PALMOLIVE Dish Liquid. To use, consumers simply add water to lather and wash dishes as usual. The wipe is thrown away after finishing the dishes, so there is less mess around the sink. Each wipe is designed to last through a full load of dirty dishes.PALMOLIVE DishWipes have a durable three-layer construction. The top layer is made of textured fibers, which is ideal for cleaning dishes.

The middle layer provides continuous suds and the bottom layer is made of soft fibers that are gentle on hands.“PALMOLIVE DishWipes are bringing this convenient one step cleaning process that the consumer seeks to dishwashing, truly revolutionizing dishwashing,” said Peter Ryan, vice President and General Manager of US Home Care.

For added convenience, the wipes are packaged in an attractive plastic tub with 20 individual wipes. They are also available in two fragrances, Original and Lemon Grove for a suggested retail price of $3.49.

Lite & Lively Split Pea Soup

Ro*Tel Pedernales River Chili

No Coordination Necessary

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

1 package (16 oz.) pasteurized process cheese, cut into 1-inch cubes 1 can (10 oz.) RO*TEL Original Diced Tomatoes and Green Chilies Blend cheese and tomatoes in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with tortilla chips or crackers.

A 30 minute unique, non-intimidating workout for women

Dish wipe discovery

ON THE NEXT wintery day, dive into a big bowl of “Lite & Lively Split Pea Soup” and don’t worry about the fat with this hearty recipe. Made with all the traditional ingredients, in much the same way it’s always been made, Kikkoman introduces an updated version of split pea soup that every soup lover can enjoy. Using the same basic ingredients, dried split peas, vegetables and ham, this soup substitutes the stock, usually made from a smoked ham hock or ham bone, with water. Then near the end of cooking, naturally brewed KIKKOMAN Lite Soy Sauce and diced ham are added to provide that rich, robust flavor.

It’s the addition of the soy sauce, and it must be naturally brewed to avoid the artificial taste, that makes the difference. KIKKOMAN Lite Soy Sauce adds a full-bodied richness that accentuates individual flavors and integrates them into just the right balance. KIKKOMAN Lite has a fully developed soy sauce flavor before the sodium is extracted. It provides just the right amount of saltiness as well as the touch of color .

Ro*Tel‛s Famous Cheese Dip

Shapes

QUALITY SERVICE REASONABLE PRICES

Kikkoman makes great split pea soup

spice up your life any season of the year.”Ro*Tel picks the very best tomatoes at their peak stage of ripeness and packs them with fresh green chilies and spices. The result is a zesty combination that cooks used to spend hours preparing.

With Ro*Tel, it’s as simple as opening a can. Ro*Tel has been helping folks banish blandness from meals for more than half a century.

w w w. s u n j o u r n a l . c o m

Taste of Home Cooking School 5

Lewiston, Maine,Sunday, October 19, 2003

Fall is ablaze at Blais Flower Shop on Webster Street in Lewiston. They will be bringing some of this color and fun to Cooking School 2003. Blais is one of this year’s sponsors.

1 cup dried split peas 1 cup chopped onion 1/2 cup chopped celery 2 teaspoons vegetable oil 3-1/2 cups water 1 bay leaf 2 garlic cloves, pressed 1/2 cup diced carrots 2 teaspoons distilled white vinegar 4 slices low-fat cooked ham, diced 3 tablespoons KIKKOMAN Lite Soy Sauce Hot pepper sauce, optional Fresh Ground black pepper, optional Soak peas overnight in enough water to cover; drain. Stir-fry onion and celery in hot oil in 2-quart saucepan over medium-high heat 2 minutes. Add water, peas and bay leaf. Cover and bring to boil. Reduce heat and simmer 1-1/2 hours, stirring occasionally. Stir in garlic, carrots and vinegar. Simmer, covered, 30 minutes longer, or until peas are tender, stirring occasionally. Remove from heat; stir in ham and lite soy sauce.

Discard bay leaf and season with pepper sauce and black pepper to taste.

Serves: 4

Americana Village Candles Yankee Candles Lang Candles Lang Boxes Lang Calendars & Notecards

The Clothes Horse

Heritage Village Paints

FASHIONS AND ACCESSORIES

Primitive & Grubbie Candles Boyds Plus &

Quality, Unique & Stylish Clothing

Resin Dried Wreaths Florals Prints Dips & SoupsCookbooks

Fo Bri rmerl dg yI 15 Yton F n ear or s

L/A’s Newest Women’s Fashion Boutique

Potpourri

Gift Certificates Certificates Gift

ME • LANDSCAPING • NURSERY 299 River Road Lewiston, ME • 783-9777 Mon-Fri 8-5 • Sat 8-4 • Sun 10-4 HOME & GARDEN SHOPPE

W NOT A

Building 1850’s antique styling appliances for kitchens all with the very latest technology ...

For Over 2 Decades

FIRESIDE

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

Wallpaper Borders

Don and Doug Agren are celebrating the 25th anniversary of Agren Appliances on Minot Avenue in Auburn. The duo started by taking calls out of their home and then opened up their first retail store in 1978. Agren Appliance is a sponsor of this year’s Cooking School.

• Gas • Electric Many • Convection Ovens Styles and 4 or 6 Burner Colors To Choose • Wall Ovens From • Microwaves • Antique Style Refrigerators

New England’ England’ss largest selection of value priced area rugs and designer broadloom

Colonial Lighting

Sun Journal file photo

From Famous Brand Names “Career, Special Occasions and Casual Fashion for Women Who Want to be a Step Ahead

1225 Center St., Auburn (Just Before Lake Auburn)

782-8050 Open Mon.-Fri. 10 to 6; Sat. 10 to 5

STOVE & FIREPLACE

1220 Center St., Auburn

784-9249

1-800-244-9249

( Next To Lake Auburn)

“HOME. AUTO. LIFE . ME.”

% 10 OFF WILTON PRODUCTS

WITH THIS AD

Expires 11/15/03

See Us For ALL Your Baking Needs

CALDWELL’S Wedding Plus

Florist Mall 245 Center St., Auburn Bridal 784-5197 or Party 784-0824 Hours: Mon., Tue., Fri. 9:30-5; Wed. & Thurs. 9:30-7; Sat. 9:30-3:30

“The New Home of the Original DOUBLE YOLKER” Daily Specials On All 3 Meals Catering...in or out Full Bakery

TALK TO A REAL, LIVE PERSON WHO’S IN THE SAME PHONE BOOK AS YOU.

Patti Gagné LUTCF, CPIW Exclusive Agent Allstate Insurance Co. 1205 Lisbon St. Lewiston, ME 04240 Bus 207-783-4529 • Fax 207-783-4612

Complete Line of Wilton Baking & Decorating Products COUPON

You’re in good hands

Allstate Property and Casualty Company, Allstate Indemnity Company, Allstate Life Insurance Company, Home Office: Northbrook, Illinois. © 2000 Allstate Insurance Company

Homemade Candies Open Mondays 6-2pm Tues.-Sun. 6am - 9pm 998-5577

Rts. 11 & 26 5 Corners, Poland New Website:

www.eggcettera.com

8 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Black Magenta Yellow Cyan

Never bland with Ro*Tel zesty tomatoes RO*TEL TOMATO users already know that easy-to-prepare meals don’t have to be bland.

By simply adding a can of RO*TEL Tomatoes to any of your favorite dishes, family recipes are transformed into zesty dishes with spices that make every palate dance with delight. The difference with RO*TEL Tomatoes is that they are hearty with spices that liven up any meal.

With seven different varieties, Ro*Tel flavors are spiced just right for any style of cuisine.

Enjoy the flavors of RO*TEL Mexican Festival with tomatoes, garlic, cilantro, lime juice and cascabel and jalapeno peppers. It turns a bland chicken dinner into a Tex-Mex symphony of spices. One of the major varieties is RO*TEL Original Diced Tomatoes and Green Chilies, which gives a blast to most any dish. The newest addition to the line up is RO*TEL Diced in Sauce with a rich, hearty background that makes your enchiladas and your skillet dishes sizzle with flavor.Additional zesty recipes are just a phone call away. Call 1-800-544-5680 for a FREE recipe book or visit www.ro-tel.com and see how you can go from “ordinary” to “extraordinary”.

It’s real easy if you’re a spice lover. Ro*Tel Brand Manager, Melanie Greer tells us that, “people who want to add some zing to their meals, without a lot of trouble, can use Ro*Tel. One of the seven varieties is perfect for just about any recipe.

With Ro*Tel, you can

Dyna-Mac’s Redemption House

would like to thank all its valued customers for their support and welcome new customers to stop by and see us!

We have a beautiful CRAFT & GIFT SHOP. Help support our talented local crafters by doing a little (or a lot) of your holiday shopping with us.

WE WELCOME NEW CRAFTERS 386 Minot Ave.,Auburn • 795-0240

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

1 WEEK TRIAL MEMBERSHIP*

2 AUBURN LOCATIONS:

“The Leader In The Business”

1 pound lean ground beef 1 large onion, chopped1 clove garlic, minced 1 can (15 oz.) ranch style beans 2 cans (10 oz. each) RO*TEL Original Diced Tomatoes in sauce 1 teaspoon chili powder Cook ground beef, onion and garlic in a large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Add beans, tomatoes and chili powder; mix well.

Bring to a boil; reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally. Season to taste.

FREE

Save Money with our New Package Deals NO t Enrollmen Fee

895 Lisbon Street, Lewiston

Call: 782-5500

*Offer applies to new or returning members

PEOPLE TODAY are busier than ever and looking for convenient products to help them do basic household chores more easily and efficiently. For convenient one-step cleaning, many people are already using wipes in the bathroom, on windows, furniture and the floors. So why not use wipes to wash the dishes? That is exactly the logic that led Colgate-Palmolive to introduce the first-ever disposable dish wipe.

New PALMOLIVE DishWipes are pretreated with PALMOLIVE Dish Liquid. To use, consumers simply add water to lather and wash dishes as usual. The wipe is thrown away after finishing the dishes, so there is less mess around the sink. Each wipe is designed to last through a full load of dirty dishes.PALMOLIVE DishWipes have a durable three-layer construction. The top layer is made of textured fibers, which is ideal for cleaning dishes.

The middle layer provides continuous suds and the bottom layer is made of soft fibers that are gentle on hands.“PALMOLIVE DishWipes are bringing this convenient one step cleaning process that the consumer seeks to dishwashing, truly revolutionizing dishwashing,” said Peter Ryan, vice President and General Manager of US Home Care.

For added convenience, the wipes are packaged in an attractive plastic tub with 20 individual wipes. They are also available in two fragrances, Original and Lemon Grove for a suggested retail price of $3.49.

Lite & Lively Split Pea Soup

Ro*Tel Pedernales River Chili

No Coordination Necessary

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

1 package (16 oz.) pasteurized process cheese, cut into 1-inch cubes 1 can (10 oz.) RO*TEL Original Diced Tomatoes and Green Chilies Blend cheese and tomatoes in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with tortilla chips or crackers.

A 30 minute unique, non-intimidating workout for women

Dish wipe discovery

ON THE NEXT wintery day, dive into a big bowl of “Lite & Lively Split Pea Soup” and don’t worry about the fat with this hearty recipe. Made with all the traditional ingredients, in much the same way it’s always been made, Kikkoman introduces an updated version of split pea soup that every soup lover can enjoy. Using the same basic ingredients, dried split peas, vegetables and ham, this soup substitutes the stock, usually made from a smoked ham hock or ham bone, with water. Then near the end of cooking, naturally brewed KIKKOMAN Lite Soy Sauce and diced ham are added to provide that rich, robust flavor.

It’s the addition of the soy sauce, and it must be naturally brewed to avoid the artificial taste, that makes the difference. KIKKOMAN Lite Soy Sauce adds a full-bodied richness that accentuates individual flavors and integrates them into just the right balance. KIKKOMAN Lite has a fully developed soy sauce flavor before the sodium is extracted. It provides just the right amount of saltiness as well as the touch of color .

Ro*Tel‛s Famous Cheese Dip

Shapes

QUALITY SERVICE REASONABLE PRICES

Kikkoman makes great split pea soup

spice up your life any season of the year.”Ro*Tel picks the very best tomatoes at their peak stage of ripeness and packs them with fresh green chilies and spices. The result is a zesty combination that cooks used to spend hours preparing.

With Ro*Tel, it’s as simple as opening a can. Ro*Tel has been helping folks banish blandness from meals for more than half a century.

w w w. s u n j o u r n a l . c o m

Taste of Home Cooking School 5

Lewiston, Maine,Sunday, October 19, 2003

Fall is ablaze at Blais Flower Shop on Webster Street in Lewiston. They will be bringing some of this color and fun to Cooking School 2003. Blais is one of this year’s sponsors.

1 cup dried split peas 1 cup chopped onion 1/2 cup chopped celery 2 teaspoons vegetable oil 3-1/2 cups water 1 bay leaf 2 garlic cloves, pressed 1/2 cup diced carrots 2 teaspoons distilled white vinegar 4 slices low-fat cooked ham, diced 3 tablespoons KIKKOMAN Lite Soy Sauce Hot pepper sauce, optional Fresh Ground black pepper, optional Soak peas overnight in enough water to cover; drain. Stir-fry onion and celery in hot oil in 2-quart saucepan over medium-high heat 2 minutes. Add water, peas and bay leaf. Cover and bring to boil. Reduce heat and simmer 1-1/2 hours, stirring occasionally. Stir in garlic, carrots and vinegar. Simmer, covered, 30 minutes longer, or until peas are tender, stirring occasionally. Remove from heat; stir in ham and lite soy sauce.

Discard bay leaf and season with pepper sauce and black pepper to taste.

Serves: 4

Americana Village Candles Yankee Candles Lang Candles Lang Boxes Lang Calendars & Notecards

The Clothes Horse

Heritage Village Paints

FASHIONS AND ACCESSORIES

Primitive & Grubbie Candles Boyds Plus &

Quality, Unique & Stylish Clothing

Resin Dried Wreaths Florals Prints Dips & SoupsCookbooks

Fo Bri rmerl dg yI 15 Yton F n ear or s

L/A’s Newest Women’s Fashion Boutique

Potpourri

Gift Certificates Certificates Gift

ME • LANDSCAPING • NURSERY 299 River Road Lewiston, ME • 783-9777 Mon-Fri 8-5 • Sat 8-4 • Sun 10-4 HOME & GARDEN SHOPPE

W NOT A

Building 1850’s antique styling appliances for kitchens all with the very latest technology ...

For Over 2 Decades

FIRESIDE

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

Wallpaper Borders

Don and Doug Agren are celebrating the 25th anniversary of Agren Appliances on Minot Avenue in Auburn. The duo started by taking calls out of their home and then opened up their first retail store in 1978. Agren Appliance is a sponsor of this year’s Cooking School.

• Gas • Electric Many • Convection Ovens Styles and 4 or 6 Burner Colors To Choose • Wall Ovens From • Microwaves • Antique Style Refrigerators

New England’ England’ss largest selection of value priced area rugs and designer broadloom

Colonial Lighting

Sun Journal file photo

From Famous Brand Names “Career, Special Occasions and Casual Fashion for Women Who Want to be a Step Ahead

1225 Center St., Auburn (Just Before Lake Auburn)

782-8050 Open Mon.-Fri. 10 to 6; Sat. 10 to 5

STOVE & FIREPLACE

1220 Center St., Auburn

784-9249

1-800-244-9249

( Next To Lake Auburn)

“HOME. AUTO. LIFE . ME.”

% 10 OFF WILTON PRODUCTS

WITH THIS AD

Expires 11/15/03

See Us For ALL Your Baking Needs

CALDWELL’S Wedding Plus

Florist Mall 245 Center St., Auburn Bridal 784-5197 or Party 784-0824 Hours: Mon., Tue., Fri. 9:30-5; Wed. & Thurs. 9:30-7; Sat. 9:30-3:30

“The New Home of the Original DOUBLE YOLKER” Daily Specials On All 3 Meals Catering...in or out Full Bakery

TALK TO A REAL, LIVE PERSON WHO’S IN THE SAME PHONE BOOK AS YOU.

Patti Gagné LUTCF, CPIW Exclusive Agent Allstate Insurance Co. 1205 Lisbon St. Lewiston, ME 04240 Bus 207-783-4529 • Fax 207-783-4612

Complete Line of Wilton Baking & Decorating Products COUPON

You’re in good hands

Allstate Property and Casualty Company, Allstate Indemnity Company, Allstate Life Insurance Company, Home Office: Northbrook, Illinois. © 2000 Allstate Insurance Company

Homemade Candies Open Mondays 6-2pm Tues.-Sun. 6am - 9pm 998-5577

Rts. 11 & 26 5 Corners, Poland New Website:

www.eggcettera.com

4 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Black Magenta Yellow Cyan

Appealing and convenient Hunt’s spices up the fall ACCORDING to a recent “What America Eats” survey commissioned by “PARADE”, 8 out of 10 Americans are continuously looking for new recipes, ideally simple, appealing dishes with readily available ingredients.

HUNT’S Tomatoes, one of America’s favorite and most trusted brands for more than 100 years, invites consumers to cook up comfort this fall and enjoy the hearty flavors of Hunt’s recipes for the season ahead. Answering consumers’ needs, Hunt’s now offers quick and easy Hints from Hunt’s recipes such as “Savory Skillet Lasagna”, “Dad’s Meatball Soup” and “Home Sweet Home Meatloaf” on the majority of its labels of canned tomato products, including spaghetti sauce.

“With children back in school this fall and parents trying to balance their hectic schedules, cooks are continuously searching for simple, mouth-watering recipes,” said Kerri Sonenshine, brand manager of Hunt’s canned tomatoes for ConAgra Foods. “Hunt’s offers dozens of convenient hearty recipes for the entire family to enjoy.” For even more excitement, consumers are urged to try the newest items from Hunt’s including 20-ounce HUNT’S Perfect Squeeze Ketchup, 14.5-ounce Petite Diced Tomatoes with Mushrooms and 28-ounce Petite Diced Tomatoes.Consumers can also visit www.Hunts.com for additional recipes that match their tastes, whether they are looking for a vegetarian dish or a hearty homestyle meal. They can also FRIENDLY HOME PARTIES find information for becoming a member • Home & Christmas Decor

IDEAL GIFTS by

• Jewelry • Toys • Gifts for Everyone!

Catalog or Home show

of the Hunt’s Club. It’s free and they can receive delicious recipes and savings on future purchases and special offers.

Hunt’s, one of America’s favorite and most trusted brands for more than 100 years, is synonymous with quality tomato products. ConAgra Foods, Inc., maker of the Hunt’s brand, is one of the largest tomato processors in the world.

HUNT’S Ketchup is proud to have been awarded the Gold Taste Award by professional chefs at the American Tasting Institute. Only the best tomatoes grow up to be Hunt’s. ConAgra Foods, Inc. is one of North America’s largest packaged food companies, serving consumer grocery as well as restaurant and food service establishments. For more information, please visit us at www.conagrafoods.com www.conagrafoods.com.

1 pound Italian sausage links, casings removed 2 cans (14.5 oz. each) HUNT’S Diced Tomatoes with Basil, Garlic & Oregano 1 can (6 oz.) HUNT’S Tomato Paste 3 cups (6 oz.) campanella pasta* (ruffled edge), cooked according to package and kept warm 2 cups (8 oz.) shredded mozzarella, divided *a small noodle resembling mini-lasagna noodles; can substitute other pasta Cook sausage over medium-high heat in 10-inch skillet until crumbled and no longer pink; drain. Blend in tomatoes and paste. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet.

FOR INFORMATION CALL

SHIRLEY BRALEY 225-2674

2 cans (14 oz. each) beef broth 2 cans (14.5 oz. each) HUNT’S Diced Tomatoes With Roasted Garlic 1 teaspoon Italian seasoning 2 cups water 3/4 cup uncooked orzo pasta (or other small pasta) 1 pound frozen, cooked meatballs 2 cups frozen mixed vegetables (carrots, beans and corn) Blend together broth, tomatoes, seasoning and water in a 6 quart saucepan. Bring to a boil. Add orzo, meatballs and vegetables. Return to a boil; reduce heat and cover. Simmer 10 minutes or until pasta and vegetables are tender. Prep Time: 5 minutes Total Time: 25 minutes Serves: 6-8

Hunt‛s Home-Sweet-Home Meatloaf

1 pound lean ground beef 2 eggs, beaten 1 cup plain bread crumbs 1 can (14.5 oz.) HUNT’S Diced Tomatoes with Sweet Onions, drained 2 tablespoons brown sugar 1 can (8 oz.) HUNT’S Tomato Sauce Combine first four ingredients until well mixed; set aside.

Line a 13-in. x 9-in. x 2-in. baking pan with foil. Coat with nonstick cooking spray. Form meat mixture into loaf in pan. Blend sugar into tomato sauce; set aside. Bake meat loaf in a preheated oven at 400° for 30 minutes. Remove from oven. Pour tomato mixture over top. Reduce temperature to 350°; bake an additional 25-30 minutes or until no longer pink. Cool for 10 minutes before serving. Prep Time: 5 minutes Total Time: 55-60 minutes Serves: 6-8

Nothing says fall quite like crimson cranberries. Float them, coat them, string them or just bring them. Their vibrant color and distinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces and desserts.

OCEAN SPRAY Fresh Cranberries are available in stores from September through December. They can be refrigerated for up to two weeks and frozen for up to a year. Since fresh cranberries are so versatile, be sure to stock up this season for cranberry cookery all year long. There’s no need to thaw them prior to use, just rinse and add to your favorite recipes.Herald in the freshness of fall with the perfect combination of cranberries and apples. Tweak the traditional apple pie by adding fresh cranberries to the mix and your pie will sing with zing.For a bounty of baking ideas and recipe tips call our Consumer Helpline at 1-800-662-3263 or visit us at www.oceanspray.com www.oceanspray.com.

Palate pleasing flavor with Campbell’s roasted garlic

Apple Pie a la Zing

4 cups pared, sliced apples 2 cups OCEAN SPRAY Fresh or Frozen Cranberries 3/4 cup brown sugar 1/2 cup sugar 1/3 cup flour 1 teaspoon ground cinnamon 3/4 cups chopped walnuts, optional Pastry for a 9-inch two crust piePreheat oven to 425°. Combine all ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry-lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Yield: 9-inch pie

IN ANCIENT TIMES, Egyptians swore on garlic when they took a solemn oath. Today, cooks attest to the great flavor it adds to dishes. So much so that garlic production has increased more than two and a half times during the past 20 years, from 140 million pounds to just under 500 million pounds today.

Most recently, Americans have discovered the sweet, mild flavor garlic takes on when roasted, and cooks everywhere are discovering new ways to incorporate roasted garlic in dishes.

In “Campbell’s Chicken and Roasted Garlic Risotto”, for example, chicken, rice and vegetables are simmered in CAMPBELL’S Condensed Cream of Mushroom with Roasted Garlic Soup. Rich, full seasonings are

blended right into the soup, making this topof-stove recipe easy to prepare even on hectic days. It has all the flavor you need without having to mix all the ingredients yourself.

Campbell‛s Chicken & Roasted Garlic Risotto 4 boneless chicken breast halves 1 tablespoon butter or margarine 1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup 1 can CAMPBELL’S Cream of Mushroom with Roasted Garlic Soup 2 cups water 2 cups uncooked instant white rice 1 cup frozen peas and carrots Season chicken.

Heat butter in skillet. Add chicken and cook until browned.

Remove chicken.

Add soups and water.

Heat to a boil. Stir in rice and vegetables.

Top with chicken.

Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes. Prep/Cook Time: 20 minutes Serves: 4

WE OFFER

Kitchen and Bath Center A division of Friendly Toys & Gifts

Hunt‛s Dad‛s Meatball Soup

Revel in the nostalgia of Ocean Spray cranberries

Kitchens & Corian ® You Can Afford!

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$10 credit with this ad for party sales of $150

Hunt‛s Savory Skillet Lasagna

Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomatomeat mixture and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts.

Remove from heat; let stand 1 minute. Prep Time: 5 minutes Cooking Time: 25 minutes Serves: 6

Taste of Home Cooking School 9

Lewiston, Maine,Sunday, October 19, 2003

• Kitchen Cabinets • Custom Woodworking • Solid Surface Countertops • Cabinet Refacing • Certified 20/20 Computer Designer • Laminate Materials • Authorized Corian® Fabricator & Installer

Over 20 Years Experience in Kitchen & Bath Design Plus A Large Showroom With The Best Brand Names In The Business!

995 Center St., Auburn 782-5791 www.customlaminates.com Reg. Hours: Monday-Friday 7:30 to 5; Saturday 9 to 2, Evenings by Appointment

$1 $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $1 280 Poland Spring Road, Auburn

Christmas Craft Fair Nov. 8 & Gingerbread House Competition at Boston World Trade Center $45 Montreal Tour Nov. 7-9 Downtown Hotel, Underground Mall, Sightseeing Tour, NotreDame Basilica $219 pp/do Yankee Candle Company Nov. 29 Shop at the world’s largest candle store in Deerfield, MA $37 New Mansions Dec. 13 Day trip to visit 2 holiday decorated Mansions in Newport, RI $59

1-800-797-9850 Call for our new 2003 Brochure!

$ $ $ $ $ $ $ $ $ $ $ $

the

dollar zone

Picture Frames Gift Bags Party Supplies D BUY NOW AN FULL Hair Care SAVE ON A OF SELECTION HALLOWEEN SE MERCHANDI

Hardware House Wares Toys Balloons Batteries

EVERY ITEM IN THE STORE $1.00

School Supplies Stationery Silk Flowers Candles

120 Center St. Auburn, ME (Next to Gipper’s)

786-0929

Greeting Cards

2 for 1 $

Votive Candles

$ $ $ $ $ $ $ $ $ $ $ $

$1 $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $1

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Black Magenta Yellow Cyan

10 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Easy and authentic stir-fry recipes from Argo Corn Starch

WITH THE POPULARITY of Chinese cuisine, ARGO Corn Starch has created easy and delicious authentic stir-fry recipes. When preparing stir-fry recipes, everyday chefs can count on the high-quality and foolproof results that the Argo brand has delivered for over a century.

“We are pleased to showcase authentic stirfry recipes using ARGO Corn Starch that are quick and easy one skillet meals,” said Erin Shackelford, brand manager, ACH Food Companies.

“Whether using ARGO Corn Starch to create an exotic stir-fry dish or as a foolproof ingredient in gravies and sauces, consumers will reach optimal results in their cooking.”

ARGO Corn Starch has been a trusted name in America’s kitchens for more than a century, providing home chefs with a premium and pure flavored thickening ingredient that allows foods own naturally delicious flavor come through.

Corn starch is an easy-to-use and versatile ingredient in a variety of recipes from gravies and sauces to pies and cake fillings. Corn starch also provides optimal results when used to coat foods before frying and as an ingredient in batters.

Consumers can find these ARGO Corn Starch stir-fry recipes and many more versatile recipes by visiting www.argostarch.com www.argostarch.com.

Orient Express Stir-Fry Sauce 1/2 cup ARGO Corn Starch 2-1/2 cups chicken broth 1/2 cup soy sauce

erated 3 weeks. Add to your favorite vegetables or meat when stir-frying. Bring to a boil and cook until thickened Yield: 4 cups

Fresh Vegetable Stir-Fry

1 tablespoon ARGO Corn Starch 1 teaspoon salt 2/3 cup chicken broth, cool 3 tablespoons corn oil 1/4 pound green beans, cut into 1-1/2-inch pieces 3 small onions, cut into wedges 1 large clove garlic, minced 1 medium zucchini, sliced 1 large green or red pepper, cut into thin strips 1/2 cup thinly sliced carrots 1 tomato, cut into wedges 1/4 cup minced fresh basil 2 tablespoons lemon juice

1/2 cup KARO Light Corn Syrup 1/2 cup dry sherry 1/4 cup cider vinegar 2 cloves garlic, minced 2 teaspoons grated fresh ginger 1/4 teaspoon ground red pepper In a 1 1/2-quart jar with tight-fitting lid, combine all ingredients. Shake well. May be refrig-

In small bowl, stir corn starch, salt and broth until smooth; set aside. In large skillet, heat corn oil over medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes.

Add zucchini, pepper and carrots; stir-fry 2-3 minutes or until all vegetables are tender-crisp.

Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through.

Serves: 6

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Something Different?

FrancoAmerican can help SO YOU’VE put away your barbeque grill and now you’re stumped about what to make for dinner. Everyone loves chicken, but how do you dress it up to delight the most discerning diners in your family?

Franco-American Gravy has a great solution to bring the family together around the dinner table to enjoy delicious “Roasted Chicken and Vegetables”. An easy dish to put together, the recipe features FRANCO-AMERICAN Chicken Gravy and helps solve the most difficult dinner dilemma.

If you’re looking for additional quick and easy recipes, you can start right on the label of FrancoAmerican gravies. Each variety offers simple solutions for meals that are perfect when you aren’t sure what to prepare. For more recipe ideas, you can also log onto www.FrancoAmerican.com.

Roasted Chicken and Vegetables

3 pounds broiler-fryer chicken, cut up 6 medium (2 cups) carrots, peeled and cut into 1/2 inch slices 4 medium (about 1 lb.) potatoes, each cut into 8 wedges 1 medium onion, peeled and cut into 1/2 inch wedges 1 teaspoon dried thyme leaves, crushed 2 cans (10-1/2 oz. each) FRANCO-AMERICAN Chicken Gravy Place chicken, carrots, potatoes and onion in a 17-in. x 11-in. roasting pan. Season with thyme. Roast at 375° for 1 hour. Stir vegetables.

Pour gravy over vegetables. Roast 15 minutes or until done. Stir vegetables and serve with chicken.

Taste of Home Cooking School 3

Lewiston, Maine,Sunday, October 19, 2003

Crisco offers two great main dishes for hearty fall fare family dinners

THE SEASON for family dinners and great home get-togethers is here and cooks are looking for flavorful new dishes to serve family and friends. Crisco is offering two great recipes that are easy to make and will be enjoyed by everyone.

“Barbecued Chicken Pizza” offers the best of two all-time American favorites, pizza and barbecued chicken in one delectable dish. Delicious “Easy Baked Shrimp”, which even a beginning chef can prepare in just 10 minutes, is sure to become a family favorite. None of these recipes are very complicated and will have the cook out of the kitchen enjoying the company of dinner guests in no time. Cooks trust Crisco to bring out the best in every meal, and these recipes offer tasty, hearty dishes that will become popular additions to home cook’s repertoires everywhere. Visit the Crisco Web site at www.crisco.com for more delicious recipes and cooking tips.

Barbecued Chicken Pizza 2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 3 tablespoons CRISCO Oil 1 medium red onion, peeled and thinly sliced 1 cup thinly sliced mushrooms 1/2 cup hickory-flavored barbecue sauce 1(12-in.) pre-baked pizza crust 2 cups (8 oz.) grated smoked Gouda or shredded mozzarella cheese, divided Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining salt. Sauté 3 minutes or until onion is translucent. Remove pan from heat. Return chicken to pan.

Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet lined with heavy-duty aluminum foil. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese. Bake at 450° for 10-12 minutes or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately. Prep Time: 10 minutes Total Time: 30 minutes Serves: 4

Annually the Hannaford store on Sabattus Street in Lewiston has been a co-sponsor of the Taste of Homne Cooking School. This year is no exception. Great food, low prices, every day at Hannaford.

Easy Baked Shrimp or Fish 1/4 cup CRISCO Oil 1-1/2 pounds peeled and deveined shrimp (see Note) or fish fillets, cut into 1-1/2 inch pieces 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper to taste 1/2 cup Italian-seasoned bread crumbs 3 tablespoons chopped fresh parsley Lemon wedges, optional Pour oil into a 13-in. x 9-in. x 2-in. ovenproof baking dish. Add shrimp.

Sprinkle with garlic, salt and pepper. Toss with breadcrumbs and parsley. Bake shrimp at 475° for 5 minutes. Turn gently with slotted spatula. Bake an additional 3-5 minutes or until pink and breadcrumbs are brown. Serve immediately with lemon wedges, if desired. Note: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shellon-shrimp, add 15-20 minutes to the preparation time. The dish can be prepared in advance and refrigerated, tightly covered, up to several hours before cooking. For a light, tasty entrée; serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of oil.

Hammond Lumber Company on the Poland Road in Auburn is once again acting as a sponsor for the Taste of Home Cooking School. A good cook deserves a beautiful kitchen. Let Hammond help!

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2 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Taste of Home Cooking School sets the table for community

By DONNA KEENE ROUSSEAU Sun Journal staff

“It’s Happening Here!” is more than just a marketing slogan for Captain John Bennett of the Salvation Army in Lewiston. As his organization anticipates the arrival of the holiday season, the words evoke an image of community generosity, alive and well right here at home. The welcomed return of the Taste of Home Cooking School, an event sponsored by the Sun Journal with proceeds benefiting the Salvation Army, is representative of the community’s giving spirit and, in fact, has become a signature kick-off to the holiday season for the non-profit organization according to Bennett.

“The Taste of Home Cooking School signals, for us, the beginning of the holiday season,” explains Bennett. “It happens just in time to get us through Thanksgiving.” Five hundred families turn to the Salvation Army each year for either Thanksgiving or Christmas dinner. Bennett continues, “The cooking school proceeds help make providing these dinners possible.”

The idea of bringing the Taste of Home School to Lewiston originated with two Sun Journal advertising department staff members, Jeff Haggerty and Jody Jalbert.

“Jeff received a flyer in the mail advertising what was then referred to as Homemaker Schools,” says Jalbert. “I recognized the Reiman Publications styling of the flyer, having received their cooking magazine in my own home.”

The two thought sponsoring such an event would be fun, something different that would have widespread appeal,

F

Army, continued from page 2

particularly for a middle-age audience. They presented the idea to Steve Costello, VP of Advertising and Marketing and, with his support, set to work coordinating a show. As part of the plan, the proceeds from the show would benefit the Salvation Army.

Just as Haggerty and Jalbert had suspected, the first year’s event was a sell out attracting people from Maine and New England.

“The response was overwhelming,” comments Jalbert, who has since become the point person for the Captain Bennett of the Lewiston Salvation Army with event. “In all the years since the first, it never ceases several local youths at the Park Street location. to amaze me the response we get for the Taste of Home from the book and fill twenty door prize bags with all the Cooking School.” ingredients needed to prepare those recipes.” The business Following the show, every year Jalbert receives thank also provides 1,000 bags to be utilized as gift bags for all the you letters from attendees who enjoyed the event and want attendees of the event. “And, Hannaford serves as a ticket to see it continue. Laughs Jalbert, “People start calling outlet for the school. We can really thank them for the show early, just so they don’t miss the date to get their tickets!” being sold out every year,” stresses Jalbert.

In the six years the Sun Journal has coordinated the Taste Agren Appliance of Auburn, who has co-sponsored every of Home Cooking School, the consistently sold-out event school since 1996, outfits the Lewiston Middle School audihas been a collaborative effort of Reiman Publications, the torium stage with all the necessary cooking conveniences. newspaper staff, co-sponsoring area businesses, the Salva“Their contribution is significant with two microwaves, tion Army, and a team of volunteers. two stoves, a refridgerator, and two large screen televisions The co-sponsorships of area businesses including Hanwith video systems that project everything the home econonaford, Agren Appliance, Hammond Lumber, and Blais mist is doing on stage to the entire audience,” says Jalbert.

Flower Shop are critical to the show’s success. Jalbert “They make sure everything is up and ready to go.” elaborates.

As with any good Broadway production, the show also “Hannaford is our biggest contributor as they supply all requires a set. the food we need for the show. I bring them a Taste of Home “Hammond Lumber provides us with a full kitchen backcookbook and a shopping list, provided by Homemaker drop complete with sink, countertops, and cupboards,” Ventures, of what we’ll need for the recipes we’ll be preparing at the show. In addition, they select a couple of recipes

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Taste of Home Cooking School 11

Lewiston, Maine,Sunday, October 19, 2003

describes Jalbert. “The finishing touches are provided by Blais Flowers. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags. Other Sun Journal staff members and their assorted family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audience the night of the show, baking off items made during the show, and being on hand for set up and breakdown at the night’s end.

Jalbert recognizes the base of volunteers as the event’s safety net.

“We wouldn’t have such a smoothrunning event without the help of our volunteers. ” For those attending the Taste of Home Cooking School 2003 for the first time , Jalbert provides a little preview.

“The home economist will demonstrate eleven to thirteen recipes, with periodic breaks. She’ll impart time saving tips, storage suggestions, cooking hints, and tricks of the cooking trade. At the end of the night, we have something called the ‘Parade of Foods’ where the evening’s preparations, dishware and all, are given away to the audience as drawings.” Jalbert continues.

Attendees can also enter their names into the drawings of area vendors who will have booths set up at the event and door prize winners will be announced throughout the evening. This year, the Salvation Army will be on hand with an information booth.

School has evolved over the years.

Only six years ago, the production featured more labor-intensive recipes. With more families under time constraints, both parents working, and eating on the run, today’s cooking schools offer recipe demonstrations for meals that are wholesome yet quick to prepare.

“Our recipes are now patterned after the needs of busy cooks. With so many women working and more men finding themselves faced with the responsibilities of meal preparation, even our national company sponsors including the Campbell’s Soup Company are looking to recipes with five or fewer ingredients and requiring a prep time of 30 minutes or less,” states Sandy Bloom, Executive Director of Homemaker Ventures for Reiman Publications in Wisconsin.

“The culture of our company is family. Consequently, we look for recipes for our cookbooks, magazines and schools that feature meals that are nutritionally sound, attractive, appealing, and yet leave time for family and conversation over good food.”

Bloom also adds that Reiman Publications is a very community-conscientious company that supports such endeavors as the Campbell’s “Labels for Education” program.

“We always like to see the ticket proceeds of our events benefit the community.”

On that note, perhaps no one is more pleased than Captain Bennett, who will this year be able to express his gratitude to the Taste of Home

Cooking School audience in person.

“The involvement of the community on this project has truly impressed me.

From the area businesses donating their time and services to the volunteers working long hours for me, it speaks volumes about the character of the people who live and work here,” confirms Bennett. “I’m really going to enjoy the opportunity to personally say thank you.”

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12 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

6 Taste of Home Cooking School

Lewiston, Maine, Sunday, October 19, 2003

Taste of Home Cooking School 7

Lewiston, Maine,Sunday, October 19, 2003

Try Tyson chicken for your next party

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Nestlé Toll House Morsels celebrate holidays with luscious desserts Sour Cream Mocha Cake

DECORATE your holiday table with these delicious and elegant desserts from Nestlé Toll House. “Rich Chocolate Pound Cake”, “Sour Cream Mocha Cake” and “Crispy White Chip Peanut Butter Squares” are sophisticated desserts sure to make your celebration an extravaganza! Make entertaining for a holiday party or family celebration easy with these luscious treats.

2 cups (12 oz. pkg.)

NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided 1/2 cup sour cream, at room temperature 1/2 cup vegetable oil 2 large eggs 2 cups granulated sugar 1-1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons instant freeze dried coffee granules 1 cup warm water 1/2 cup chopped nuts

Rich Chocolate Pound Cake

Breakfast made special with Jimmy Dean pork sausage EVERYONE knows breakfast is the most important meal of the day and JIMMY DEAN Pork Sausage has been a trusted part of that breakfast for generations. JIMMY DEAN Pork Sausage has three award-winning recipes from consumers using traditional breakfast staples in new and exciting ways your family will love.

Sausage Herb Bread

24 ounces frozen dough balls (dinner rolls or Texas rolls) 1/2 cup butter, melted 1/4 cup each fresh rosemary and thyme, finely chopped, combined 3/4 cup grated Parmesan cheese 1 package any flavor JIMMY DEAN Roll Pork Sausage, cooked, crumbled and drained Thaw rolls at room temperature until just soft, about 1 hour. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8 inch thick circle. Coat each dough circle first with butter, then herbs, then cheese. Lay dough circles evenly into a bundt cake pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage.

Add third layer of dough and press gently to expel any air. Preheat oven to 350°. Allow dough to rise for 1-1/2 to 2 hours at room temperature or until almost doubled in volume. Bake for 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; allow to cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing. Serves: 8-10

Southwest Sausage Crepes

1 package any flavor JIMMY DEAN Roll Pork Sausage, cooked, crumbled and drained 1 cup shredded Monterrey Jack Cheese 1 package (8 oz.) cream cheese 1 cup sour cream 1/2 cup green onions, chopped

1 can (4.5 oz.) chopped green chilies 2 packages (10-count each) crepe shells Topping: 1/2 cup butter 1-1/2 cups sour cream 1/2 cup salsa or 1/2 cup finely chopped tomatoes, and 1/4 cup chopped cilantro Preheat oven to 350°. In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, sour cream, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangleshaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again.) Place filled crepes on a lightly greased cookie sheet and bake for 12-15 minutes, until heated through.

Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro. Note: crepes may be filled and frozen for later use. Bake frozen crepes for 25-30 minutes. Serves: 6

Jody Jalbert, advertising administrator for the Sun Journal, has been coordinating the Taste of Home Cooking Show, along with several other Sun Journal employees, since its inception in 1996.

2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 cups packed light brown sugar 1 cup (2 sticks) butter, softened 1 tablespoon vanilla extract 4 large eggs, at room temperature 1/2 cup milk Microwave 1-1/2 cups morsels in medium, microwave-safe bowl on High (100%) power for 1 minutes; stir. Microwave at additional 10-20 second intervals, stirring until smooth; cool to room temperature. Combine flour, baking powder and salt in a medium bowl. Beat sugar, butter and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into well-greased 10-inch fluted tube pan. Bake at 350° for 55-65 minutes until toothpick inserted in cake comes out clean. Cool in pan for 30 for 45 seconds; knead bag to minutes. Invert cake onto wire rack to cool completely. Microwave remaining morsels in mix. Microwave at additional heavy-duty plastic bag on High (100%) power 10-20 second intervals. Knead-

ing until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Microwave 1 cup morsels in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth.

Cool to room temperature.

Beat melted chocolate, sour cream, oil and eggs in a large mixer bowl.

Beat in sugar, flour, baking soda and salt. Dissolve coffee granules in water; gradually beat into batter. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for

40-45 minutes or until toothpick inserted in center comes out clean. Sprinkle remaining morsels and nuts over warm cake. Cool completely in pan.

Serves: 12

spice up the half-time break. Just be prepared for lots of requests to share your recipe.

Crispy White Chip Peanut Butter Squares

Jerk Chicken Skewers With Pineapple Salsa

5 cups oven-toasted rice cereal 2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels 2/3 cup creamy peanut butter Place cereal in large bowl.

Microwave morsels and peanut butter in a medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir.

Microwave at additional 1020 second intervals, stirring until smooth. Pour over cereal; stir to coat well. Spread mixture evenly in buttered 13-in. x 9-in. x 2-in. pan.

Refrigerate for about 1 hour or until firm. Cut into squares.

Yield: 48 squares

12 TYSON Fresh Chicken Breast Tenders* 1 cup bottled Jamaican jerk marinade 12 bamboo skewers Pineapple Salsa: 2 cups finely chopped fresh pineapple 1 cup finely chopped cucumber 1/4 cup chopped red onion 2 tablespoons chopped fresh cilantro 1 tablespoon rice vinegar

HOSTING game time parties is a snap with just a little help from the experts at Tyson Foods. Your guests are sure to be impressed when you serve up a platter of delicious “Honey-Lime Marinated Chicken Wings”. The recipe is deceptively easy to make and the flavor is incredible. Most of the work is done the day before, so you have plenty of time for other lastminute preparations. Another great appetizer that looks and tastes like it took hours to prepare is “Jerk Chicken Skewers with Pineapple Salsa”. The unexpected combination of flavors and textures is sure to

Quality, quickly Rhodes recipe for success

“QUICK” AND “QUALITY” aren’t always two ingredients found in the same recipe. But “Coconut Pecan Caramel Rolls” offer all of the old-fashioned flavor of grandma’s gooey baked goods with the speed and convenience of just three ingredients. You don’t even have to pre-heat the oven.

Enjoying homemade without the homework is easy when you begin with RHODES AnyTime! Caramel Rolls. Oven-ready right from your freezer, these rolls bake in just minutes. They also include an all-natural, made from scratch caramel sauce that bubbles and bakes into every delicious bite. Forget looking around for that baking dish, the rolls are packaged in their own disposable baking pan.

Coconut Pecan Caramel Rolls

1 package RHODES AnyTime! Caramel or Cinnamon Rolls *1 caramel packet (included with the Caramel Rolls)

1/2 cup flaked coconut 1/2 cup chopped pecans Remove frozen rolls from pan. Microwave caramel packet on High for 20 seconds (or thaw in hot water).

Squeeze softened caramel into bottom of pan and spread evenly. Sprinkle with coconut and pecans. Return rolls to pan, arranging evenly on top of caramel, coconut and pecans. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350°.

Bake 30-35 minutes or until golden brown. Remove from oven and immediately invert onto serving platter. Spoon any caramel, coconut or pecans left in pan over the rolls. *Caramel Sauce (if using AnyTime! Cinnamon Rolls) 2 tablespoons butter, softened 1/4 cup packed brown sugar 2 teaspoons water 2 tablespoons light corn syrup Combine above ingredients and spread evenly in bottom of pan. Follow recipe above.

Toffee Topped Biscuits

2 cups whipping cream, divided 3/4 cup plus 1 tablespoon sugar, divided 1/4 cup butter

6 RHODES AnyTime! Buttermilk Biscuits, baked 1 toffee candy bar, crushed In a medium saucepan, combine 2/3 cup cream, 3/4 cup sugar and butter. Cook over medium-high heat for 10 minutes, stirring constantly. (Mixture will thicken and darken in color.)

Remove from heat and cool 5 minutes. Whisk in 2/3 cup cream and then heat on medium-low, stirring until smooth.

Whip remaining cream with remaining sugar. To serve, split a biscuit in half and cover with whipped cream. Pour warm toffee sauce over the top and sprinkle with bits of toffee candy. Finish with a dollop of cream.

Raspberry-Orange Rolls

1 package RHODES AnyTime! Orange Rolls 1 cup raspberry pie filling Cream cheese frosting (included with the rolls) Empty rolls from AnyTime! Pan and spray pan with non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan and place rolls on top of filling. Bake at 350° for 40-45 minutes. Remove from oven and invert immediately onto a serving platter. Spoon any leftover filling from the pan over the rolls. Drizzle with cream cheese frosting.

*Or use thawed TYSON Individually Fresh Frozen Boneless, Skinless Chicken Tenderloins.Wash hands.

Place chicken in large plastic food storage bag; add marinade. Wash hands. Refrigerate chicken at least 30 minutes. Soak skewers in water at least 30 minutes.

Combine pineapple, cucumber, onion, cilantro and vinegar in medium bowl. Chill until serving time.

Heat broiler. Wash hands. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Wash hands. Broil skewers 4 inches from heat for 7-10 minutes, turning once, until chicken is done (until internal juices run clear or temperature reaches 170°). Serve skewers with Pineapple Salsa. Refrigerate leftovers. Prep Time: 5 minutes + marinating time Cook Time: 10 minutes Yield: 12 appetizers

Sweet and timeless favorites from Karo Corn Syrup Ideal for recipes of all kinds, corn syrup delivers enhanced browning and flavor when used as a glaze. It helps retain moisture and flavor in baked goods and can simply enhance the flavor of your favorite dish. Holds moisture to preserve fresh cut flowers and Christmas trees longer. For additional versatile recipes, from delicious desserts and glazes to holiday side dishes and drinks, visit www.karosyrup.com.

FOR MORE than 100 years KARO Corn Syrup has been a sweet little secret of good cooks who use a little Karo to make lots of foods better. As a versatile kitchen product, KARO Corn Syrup is still considered a trusted staple in pantries everywhere.

Whether used to make traditional pecan pie or old-fashioned fudge to glazes for sweets and meat, Karo has remained a key ingredient in crowd pleasing holiday and everyday recipes.

“Since its introduction in 1902, Karo has remained one of America’s trusted consumer brands,” said Erin Shackelford, brand manager, ACH Food Companies. “It’s hard to name many food ingredients that can play a role in every dish in a meal, from salsa glaze, butterscotch yams and easy baked beans, to pecan pie, old-fashioned lemonade and strawberry sorbet.”

Fast n‛ Fabulous Dark Chocolate Fudge

1/2 cup KARO Light or Dark Corn Syrup 1/3 cup evaporated milk 2 packages (8 squares each) semisweet chocolate or 3 cups (18 oz) semisweet chocolate chips 3/4 cup confectioners sugar 2 teaspoons vanilla 1 cup coarsely chopped walnuts Line 8-inch square baking pan with plastic wrap. Combine corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over medium-low heat. Add confectioners sugar, vanilla and nuts; stir until thick and glossy.

Spread in prepared pan. Refrigerate 2 hours

or until firm.Yield: 1 pound

Pecan Bars

Crust: 2-1/2 cups flour 1 cup cold margarine, cut in pieces 1/2 cup confectioners sugar 1/4 teaspoon salt Spray 15-in.x10-in.x 1-in. baking pan with cooking spray. In large bowl with mixer at medium speed, beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake at 350° for 20 minutes or until golden brown.

Filling: 4 eggs 1-1/2 cups KARO Light or Dark Corn Syrup 1-1/2 cups sugar 3 tablespoons margarine, melted 1-1/2 teaspoons vanilla 2-1/2 cups pecan halves or coarsely chopped pecans In large bowl, beat eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake at 350° for 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Yield: 48 bars