2013 Taste of Home

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HOME COOKING SCHOOL & SHOWCASE EXPO

• May 2013

May 2013 •

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Meet Michelle Roberts

ulinary Specialist Michelle Roberts blends passion and skill to share the season’s best recipes, tips, and techniques.

Meet Taste of Home Culinary Specialist, Michelle “Red” Roberts. Michelle conducts Cooking School shows across the country.

Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you!

When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a career in food. And as an accomplished singer, she can combine her two “loves” of being on stage and cooking.

The passion continued from there, Michelle earned an Associate of Applied Science degree from Copiah-Lincoln Community College in Wesson, Mississippi and a Bachelor of Science degree in Culinary Arts from Mississippi University for Women in Columbus, Mississippi.

When asked what her favorite part of the Cooking School experience is, Michelle replied, “I love being on stage, entertaining, and sharing my love of cooking!”

Michelle resides in Calera, Alabama, with her two cats; Simon and Madeline. One of her favorite activities includes spending time at home watching good movies.

Michelle is looking forward to coming to the

Culinary Specialist, Michelle Roberts, returns to the stage.

Lowcountry. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says “Red.”

- Presented By -

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Terry Haas returns as Emcee eturning as emcee of the 2013 Taste of Home Cooking School is Terry Haas of HGTV’s “Design to Sell.”

Haas who began her real estate career in Atlanta, now lives in Charleston where she has her own real estate and home-staging consulting business.

“We are thrilled and honored Terry is returning to the stage this year as our emcee. She is so entertaining and brings an even more fun energy to the show,” says Chris Zoeller, Summerville Communications Regional Advertising/Marketing Director and Taste of Home event coordinator.

Terry loves cooking at home for her husband and two children and is also looking forward to bringing home some great tips from the show.

“Last year it was mainly about being a busy mom, chasing kids, working crazy hours and needing help in the kitchen to put great meals on the table. Since being a part of the show last year for the first time, I have used the ideas and recipes a lot. I love my Taste of Home cookbook!” says Haas.

In addition to the entertaining and educational live demonstration, attendees have the opportunity to walk through a showcase expo featuring local vendors offering samples, door prizes, and more! This combination of great food, valuable goodies and never-ending fun has created a cult-

Terry Haas of HGTV’s “Designed to Sell” will return to emcee the 2013 Taste of Home Cooking School. like following among Taste of Home fans.

Haas says, “I had so much fun last year, meeting everyone, getting to work with the Summerville Communications crew and Chef Michelle. That is why I had to come back.”

“I can’t wait to see what is “cookin” this year and what great vendors you have to introduce to us,” says Haas.

TABLE OF CONTENTS & SHOWCASE EXPO ELLEN PRIEST

President & Publisher

CHRIS ZOELLER

Show Coordinator, Regional Advertising Director

ADVERTISING STAFF Nick Daniels, Ann Mack, Jasmine Moultrie, Ashley Randall, Sarah Wiggins & Jan Holloway

Johnsonville Sausage Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . 4 Apple Pork Chops . . . . . . . . . . . . . . . . . . 5

JUDY WATTS

ADMINISTRATIVE ASSISTANTS Betsy Craven-Bailey & Missy Groom

Special-Occasion Chocolate Cake . . . . . . 6

FRANK JOHNSON

GRAPHIC DESIGNER Linda Anderson

Premium Sponsors . . . . . . . . . . . . . . . . . 7

Executive Editor Editor

CHERYL CARGILL Business Manager

A Special Event & Publication of

2013 Taste of Home Cooking School & Showcase Expo is a special event & publication of Summerville Communications, Inc. For more information, call 843-873-9424.

Culinary Chef Sponsors. . . . . . . . . . 8 & 9 Potato Cheddar Cheese Pierogi . . . . . . . 10 Mushroom Fiesta Burger . . . . . . . . . . . . 10 Pork Tenderloin Tacos. . . . . . . . . . . . . . . 11

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Johnsonville Italian Sausage and Taste of Home bring new flavor to traditional dishes ohnsonville Sausage today announced it will team up with the Taste of Home Cooking Schools to bring confident cooks new and delicious ways to add flavor to family meals throughout the year.

Johnsonville Italian Sausage – available in traditional sausage links and ground sausage – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and

the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

• May 2013

Johnsonville Sausage Stuffed Mushrooms Prep Time: 40 min • Cook Time: 15 min • Makes: 48 servings Ingredients: • 48 large fresh mushrooms • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links • 1/2 cup dry bread crumbs • 1 pkg. (8 oz.) cream cheese, softened • 2 Tbsp. fresh parsley, finely chopped • 1 Tbsp. lemon juice • 3 garlic cloves, minced • 1/4 cup Parmesan cheese, grated Directions: 1. Preheat oven to 400ºF. 2. Remove mushroom stems and discard; set caps aside.

3. Place mushroom caps on foil-lined baking sheets; set aside.

4. Remove sausage casings.

5. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.

6. Remove from heat. Stir in bread crumbs and set aside.

7. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

8. Combine cream cheese mixture and sausage.

9. Fill each cap with sausage and cream cheese mixture.

10. Sprinkle with Parmesan cheese.

11. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

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HOME COOKING SCHOOL & SHOWCASE EXPO

Mrs. Dash …

The Salt-Free Flavor Statement ored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal!

Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the flavor

without the salt!

Try adding a dash of flavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love!

For more quick and easy recipes, visit www.mrsdash.com

A view from the stage at the 2012 Taste of Home Cooking School.

Apple Pork Chops Ingredients: 3 tbsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 Granny Smith apples, peeled, seeded and cut into 8 wedges 2 tbsp olive oil Directions: 1. Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend.

2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes.

3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides.

4. Return apples to pan on top of chops and cook 3 minutes, turning once.

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TOH’s online store offers cooks great deals on cookbooks, gadgets and more aste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the experts at Taste of Home with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for magazines or the massive collection of cookbooks, consisting of simple-to-create appetizers, family-friendly main dishes and show-stopping desserts. Each book features reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love.

ShopTasteofHome.com also offers a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient.

“At Taste of Home, we know that today’s home cook is spending more time online researching recipe ideas and searching for

kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTaste ofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

The site offers a 100% satisfaction guarantee; if customers are not completely happy with their purchase, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and recipe collections even more affordable.

One recent introduction to ShopTaste ofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you.

• May 2013

Special-Occasion Chocolate Cake Prep: 40 min. + chilling • Bake: 25 min. + cooling • Yield: 12 servings.

Ingredients 1 cup heavy whipping 1 cup baking cocoa cream 2 cups boiling water 2 tablespoons sugar 1 cup butter, softened FROSTING: 2-1/4 cups sugar 1 cup butter, softened 4 eggs 1-1/2 teaspoons vanilla extract 4 cups confectioners' sugar 1/2 cup baking cocoa 2-3/4 cups all-purpose flour 1/4 cup 2% milk 2 baking soda 2 teaspoons vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt GARNISH: 3/4 cup sliced almonds, GANACHE: 10 ounces semisweet chocolate, toasted Cindi Paulson, Anchorage, Alaska chopped Directions: In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.

For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.

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HOME COOKING SCHOOL & SHOWCASE EXPO Nicole Blakely of First Citizens at the 2012 Taste of Home Cooking School. First Citizens returns as the Presenting Sponsor.

Presenting Sponsor First Citizens First Citizens is pleased to return as the Presenting Sponsor for the 2013 Taste of Home Cooking School. Brian Mitchum, Vice President says, “Last year the First Citizens team took on the role as Presenting Sponsor for the second year in a row, and we have had so much fun that we are proud to come back again this year for an even bigger and better event.”

Shopping for a car loan? We

have new and used car loan rates as low as 2.25% APR….and no payments for 90 days. First Citizens has been a reliable banking resource for those in South Carolina and Georgia since the early 1900s….a great reason to trust them with your loan needs as well.

Through an extensive network of branches and ATM’s, First Citizens provides what many other banks cannot—

few worries. With more than 190 locations, First Citizens aims to provide access without confusing terms, hidden fees, small print, and red tape.

First Citizens understands that people are satisfied with their banking experience when stress, anxiety, and frustration are eliminated through trust.

No hassles. No baggage. No worries.

You’ve got it because at First Citizens “We’re on it!”

Appliance Sponsor Habitat for Humanity ReStore Stocked by donations, staffed by volunteers, shopped by everyone…

The ReStore offers new or gently used goods at greatly reduced prices. Our customers tell us that after just one visit they are hooked—they come back again and again. “ReStore addiction” is fed by the ever-changing inventory that is donated by our wonderful communities.

Volunteers help keep ReStore prices low by reducing overhead. No experience is necessary to volunteer, and if you have a special skill we help you find a niche to use your talents.

The Restore covers our Habitat affiliate’s operating costs—things like building costs, salaries, utilities, and everything else needed to run the organization so that every cash dollar donated to our mission goes straight to building homes. Not only that, but the ReStore actively works to:

• Reduce waste in the landfill • Reuse gently used goods • Recycle scrap metal and other unsalable items • Rebuild Energy Star homes for people in need Save on home furnishings, clothes, appliances, materials for home improvement, home décor items, seasonal items, and even the kitchen sink! Find one-of-a-kind items that will become your very own treasures while having the assurance that your support builds Habitat’s ministry.

Dorchester Habitat for Humanity ReStore 101 Greyback Rd. Summerville (843)871-1159 www.dorchesterhabitat.org Call for free pick-up of donations

Seat Saver Sponsor Sawboys Sawboys provides and services, custom built organic composting planters as well as custom-built non-composting planters. They can prepare your garden and lay

out your rows. They have a lawn mowing service, and can also provide such services as sub soiling, tilling, bush hogging, posthole digging, log splitting, ditch witching

and more. If you have an idea of something you want built, they can build it. Need welding services? They can help. Give them a call at 843-826-5112.

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Executive Sponsor Crews Chevrolet The fastest growing Chevrolet store in the south east – Crews Chevrolet - is your home for Chevy sales and service.

Locally owned and operated, our remodel is nearly complete, giving you a stateof-the-art facility to take care

of your vehicle. The team at Crews Chevrolet will deliver the very best customer service every day – it’s who they are and what they do. And our expanded Crews Collision Center takes care of all makes and models – making sure each one is fixed

right, on time, the first time.

We would love to have the opportunity to earn your business. Visit us online at crewschevrolet.com or at our newly remodeled Crews Chevrolet on Rivers Avenue, just north of Northwoods Mall.

Ticket Sponsor Sticky Fingers Sticky Fingers is excited to be the ticket sponsor for this year’s Taste Of Home. We have been a staple for BBQ in Summerville for twenty years. And although times have changed we are still committed to providing the best ribs, wings and BBQ that money can buy. All of our meats are cooked low and slow with hickory wood to achieve an authentic Memphis style taste.

Check out our Kids’ Night with Chip’s Magic Show every Monday night. Or come

listen to live blues with Collin Madden on Thursday nights and get half priced appetizers and great drink specials. And don’t forget to ask about our banquet room for your next party, remember graduation is just around the corner. Or better yet, let our catering department bring the party to you.

Be sure to check the back of your Taste of Home ticket for a special offer from Sticky Fingers.

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• May 2013

2013 Taste of Home Culinary Chef Sponsors Charleston Southern University Catering

Charleston Southern University Catering provides Taste of Home Cooking School attendees the option of a buffet dinner before the show. This year's options include BBQ and Shrimp & Grits.

The new standard for catering excellence in Charleston, SC, their culinary chefs will create specialty menus for any occasion or special event. Services include menu planning, service personnel, event planning, party trays togo, tailgate specialties, wedding receptions, rehearsal dinners, boxed or bagged lunches, special occasion cakes and desserts, onsite catering, holiday dinner packages, themed and personalized menus and served and buffet menus.

The CSU Catering Department has implemented an online catering program to assist in simplifying your requests! CaterTrax is a web-based program that allows you to create an account and submit catering orders

right at your fingertips. Give us a call at 843-863-7672 to start your event planning process.

Firewater Grille Firewater Grille is conveniently located in beautiful Summerville right off I-26.

Our goal at the Firewater Grille is to provide our valued customers quality cuisine at great prices, with impeccable service.

We are committed to using fresh local products on our menu and we also value our working relationships with local business partners. Firewater Grille offers mouthwatering hand-cut steaks, fresh seafood, tasty Dr. Pepper BBQ ribs, and our famous burgers.

Monday - Prime Rib Special, Tuesday - 1/2 Price Burgers, Wednesday - All You Can Eat Crab Legs, Thursday All You Can Eat Wings, and Friday & Saturday free Comedy Show. Happy Hour M-F from 4-7, and full service catering available.

Owner Bob Shipley and the entire Firewater Grille staff invite you to

enjoy a delicious lunch, dinner or happy hour with daily specials. 109 Holiday Drive—Summerville, 843261-2121

Gruber Farms Gruber CSA Farms is a Certified South Carolina Farm run by Stanley Gruber, a lifelong SC produce farmer. The farm has been in full operation since 1948 when Stanley's Father, Wilson Birnell Gruber, returned from World War II and purchased farm land to begin his dream of farming for a living.

Our farm is located south of St. George, South Carolina, and is 100% family owned and operated, providing quality produce to SC for 65 years.

With our new Community Supported Agriculture (CSA) program, now you can benefit directly from our farm's experience and dedication. Join today, and start bringing home delicious, healthy, locally-grown produce for your family. Shares are limited so don't wait.

We sell produce and believe that Local is best for all concerned. We can be found at the Summerville Farmers Market every Saturday morning.

Hummingbird Café and C-Coop Catering Debi Crowley is the owner and proprietress of Hummingbird Bakery Café, the newest addition to Summerville’s charming downtown district. The shop is located at 121 South Main Street, and offers a full menu of baked goods ranging from cupcakes and cheesecakes to pastries, pies and more. Stop by and enjoy one of these tasty items!

Dana Eiser of C-Coop Catering is cooking up some of the best tasting southern favorites you have every tried! Her catering service can accommodate any event, whether you want elegant and fancy or prefer a homestyle country buffet. Dine with us for the best of both worlds, lunch and Dinner.

Rina’s Kitchen Rina Palmer is originally from Italy so it may seem strange that her favorite hobby is preserving food using oldfashioned American recipes.

She learned to preserve food from her husband’s stepmother in Tennessee many years ago. As the family traveled with the US military, Rina kept busy gardening and canning for her family. When her husband Jack retired in Summerville in 1973, they put in a garden and Rina continued her canning.

In 1990 she began selling her jams at the Summerville Farmer’s Market.

The jams were so successful, she concentrated on her new “hobby.” Her husband’s new garage became her new kitchen instead, but after a few years, her business outgrew the space.

In 2000, they built a new 60x80 building just for the business where the production kitchen, office, warehouse, and gourmet jam shop are housed.

Rina still cooks her goodies one See CULINARY Page 9

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CULINARY from page 8 batch at a time, using the lessons she has perfected over the years.

Every product is all natural with no preservatives or artificial sweeteners. Her unique combinations and mouth-watering flavors are sure to make your taste buds tingle.

Be sure to stop by her booth to try a sample of her newest addition, Summerville Sweet Tea Jelly.

This unique flavor is exclusive to Rina’s Kitchen.

Wildtree simple.healthy .natural What's for dinner?!

Hi! My name is Karen Gresham and I love helping people solve the age old question “What's for dinner?”

Ever wish you had dinner ideas that were healthy, quick and easy and tasted delicious?

Wildtree was founded on the

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premise that food should be all natural, nutritious, delicious, and easy to prepare all at the same time. When you attend or host a Wildtree Tasting we show you how to plan healthy, simple dinners that save you money and taste delicious. When you attend or host a Freezer Meal Workshop you learn the bag – marinate – freeze method for healthy, efficient, affordable meals under $2.80 per serving. We carry all pantry needs from Expeller Pressed Grapeseed Oils, Culinary blends, marinades, sauces, breads, appetizers, soups and desserts! We help people who are short on time, offer a fun adventure for those who wish to be more creative in the kitchen, and help those like me who are culinary challenged.

We offer: • Fun Tasting parties • Fun and Productive Freezer Meals • Customer Specials/ Website orders 24/7 • Income Opportunities • Host a Tasting or Workshop and earn free groceries

HOME COOKING SCHOOL & SHOWCASE EXPO • Start your own Wildtree Business with our $99 Business Builder Kit! • No monthly sales quotas • No MSG - No high fructose corn syrup - No GMOS - No chemicals – No peanuts • USDA Certified Organic I would love to talk with you about the services we offer to see what would fit you and your family's needs best! We are looking for Tasting and Workshop Hosts as well as representatives.

Come sample some 'wildly' delicious food at my table at the Taste of Home Show.

The Wreckfish If you are looking for Charleston Hospitality, come to The Wreckfish, 7690 Northwoods Blvd, North Charleston SC, where the taste of home is served up with a plate of Charleston hospitality fresh from the Carolina shores.

Whether you are hungry for “Small Bites”, or a “ Fishermen’s Feast”, our hometown Chef will prepare fresh seafood daily just

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for you and your family. The seafood speaks to quality and freshness, as the restaurant offers salmon, shark, flounder, mahi mahi, tilapia, and grouper. Don’t

forget to visit our website www.thewreckfish.com for daily and weekly specials, ask about our private party room and our sailboat dock.

Dinner Buffet Before the 2013 Taste of Home Cooking School live cooking demonstration begins at 6:30 pm on Tuesday, May 14 at Charleston Southern University, the Aramark catering team will be offering a delicious Buffet Menu for only $7 during the local exhibitor showcase if purchased in advance.

On the Menu* Entrée Choice: • Shrimp & Grits or • Shredded Pork BBQ Sides: • Wild Rice • Veggies • Grilled Cob Corn • Baked Beans

• Coleslaw Dessert Drink * Subject to change For the first time this year, attendees can purchase a Dinner Buffet in advance for $7 or $8 at the door. Tickets to the event are now on sale with General Seating only $11 in advance.

VIP Packages are also available which includes a Taste of Home Cookbook and Preferred Seating starting at $35.

Tickets are available at The Summerville Journal Scene office at 104 East Doty Ave. in Summerville, or purchase conveniently online at www.Journal Scene.com/TasteofHome.

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Potato and Cheddar Cheese Pierogi Serve with Gallo Family Vineyards Pinot Grigio Ingredients: 1 12 oz. package of Wonton Wrappers 3 lbs. russet potatoes, peeled and diced 8 oz. good quality extra sharp white or yellow Cheddar cheese, shredded 3/4 cup butter (1 1/2 sticks) 6 medium onions, finely diced 2 eggs 1/2 teaspoon water Salt and pepper, to taste Directions: Placed diced potatoes in a large pot with water and bring to boil. Boil until fork tender. Drain water and add shredded cheese to pot. Cover until cheese begins to melt. Beat until smooth. Add salt and pepper to taste. Refrigerate to cool filling.

Beat eggs with a few drops of water. Brush one side of wonton wrappers with egg wash. Place a tablespoon of cooled filling in the center of each wrapper. Fold dough in half and pinch edges. Boil a large pot of water. Liberally salt the water.

Boil 12 pierogies at a time until they surface to the top (about 2 minutes). Remove and gently rinse with cool water. Place pierogies in a single layer on cookie sheet to drain. Add pierogies to melted butter and sautéed onions; stir gently over medium heat to warm thoroughly. Serves 8

Reflecting the modern definition of family

ow do you define family? Do you identify your family members through shared genes as well as shared experiences? If your answer is yes, you aren’t alone. In a national survey commissioned by Gallo Family Vineyards, nearly 90 per cent of Americans describe themselves as being part of a non-traditional family.

While these “found families” break the traditional mold from the one that you might map out on a family tree, there are some similarities. Families, no matter how they are defined, enjoy spending time with one another. From tailgates to Sunday night family dinners, meals bring people together. In fact, 40 per cent of the Americans recognize dinner as their favorite way to spend quality time together. * “Calling someone a member of your family is as much about being related as it is about how you relate to one another through interests and passions.

It's a belief that my grandfather and great uncle, Ernest and Julio Gallo, held and that we carry on in our winemaking,” said Stephanie Gallo, third generation Gallo family member. “We are proud of our eighty year tradition of making great tasting wines at an affordable price for American families of all shapes, sizes and forms and wanted to hear more

about their traditions.”

In celebration of this time-honored tradition, Gallo Family Vineyards opened its family cookbook to fans and asked them to share their own recipes through their Family Famous Recipe Contest. These recipes and their correlating stories offer snapshots of the many faces and compositions of American families.

With more than half of Americans saying they have a “famous” family recipe, it was no surprise to see recipes submitted with multi-generational roots. What follows is just one of the many cherished recipes shared.

“As a young girl, I loved to help my grandmother make these delicious potato pillows,” one contributor noted. “I now have the honor of making these traditional pierogies and look forward to days in the kitchen when I can share this recipe with my own daughter and daughter-in-law so it is passed on to the next generation.”

Whether it’s with your relatives or friends you describe as family, raise a glass of wine and toast to the people you enjoy spending time with the most.

For more unique stories, delicious recipes and great wine pairings, please visit www.Gallo Family.com or www.Facebook.com/Gallo FamilyVineyards.

• May 2013

With mushrooms you can have your burger and eat it too t’s almost time to fire up the grill, and your taste buds are tingling to the thought of biting into your favorite burger recipe. This summer, amp up your go-to burger and wow others by adding a delicious, secret ingredient to the meat – mushrooms.

Thanks to their hearty taste and meaty texture, mushrooms can help make any burger better when combined with ground meat – beef, turkey or lamb.

By substituting some of the meat with finely chopped mushrooms, this mighty blend can: • Enhance Taste. The umami in mushrooms and beef creates a mouth-watering, flavor-multiplying effect.

• Trim calories and fat. Research suggests substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feeling full.

• Extend portion sizes of your patties.

Mushrooms help bulk up volume without sacrificing your bottom line.

• Add vegetables to the plate. By adding mushrooms to the meat, you’re bringing an extra serving

of vegetables to your meal. Plus, mushrooms deliver important nutrients like vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system.

This summer, change up your traditional burger recipe and try the Mushroom Fiesta Burger (full recipe below) which combines fresh mushrooms with meat and will infuse bold flavors into your next backyard get together.

Looking for more ways to add pizazz to summertime dishes? Appetizer, main course or side – the options are endless when it comes to versatile mushrooms.

• Pizza: Trade the oven for the grill and throw your uncooked pizza over the coals. Layer it with tomato sauce, mozzarella cheese, mushrooms and spinach and watch guests grab a slice or two.

• Portabella Burger: A meatless burger option.

Finish off a grilled portabella cap with Asiago cheese, roasted red peppers and a balsamic glaze for a decadent meal.

• Grilled Side: Whole, sliced, chopped or halved, toss mushrooms in a grill pan with olive oil, seasoning, and onions to serve up a delicious side.

Mushroom Fiesta Burger Yield: 4 servings Serving Size: 1 burger Ingredients 2 tablespoons vegetable oil 6 ounces white button mushrooms 6 ounces crimini mushrooms 1/2 cup onion, diced 8 ounces 90% lean ground beef 1 large egg, lightly beaten 1/2 cup seasoned breadcrumbs 1/2 teaspoon ground cumin 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 2 tablespoons Worcestershire sauce Salt and pepper to taste Directions: Preheat grill. While grill heats, finely chop mushrooms and toss with oil and season with black pepper.

Cook mushrooms and onions in a grill basket or skillet, in batches if necessary. Sauté until mushrooms are fully cooked, onions lightly browned and most of the liquid has evaporated. Cooking times may vary. Set aside to cool.

In a large bowl, combine the cooked mushroom mix, ground beef, egg, breadcrumbs, spices and Worcestershire sauce. Season with salt and pepper to taste.

Refrigerate mix until chilled and then form into 4 equal patties.

Grill burgers over direct heat (or in a cast-iron skillet) for about 5 to 7 minutes on each side, or until done.

Tips: Top burgers with pepper jack or cheddar cheese, lettuce and sliced tomato and onion. Or for more festive fiesta flavors, top with salsa, queso fresco and guacamole.

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From ordinary to extraordinary Ortega® transforms meals with great tasting taco shells and kits or more than 100 years, Ortega has offered distinctive Mexican foods inspired by Mama Ortega's traditional cooking. Today, the family-friendly brand continues to uphold the same standards and tradition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food products that can transform an ordinary meal into a festive, fun and memorable occasion.

When a family picks up a box of Ortega taco shells or Ortega taco kit, they know they are getting the very best in ingredients, quality and taste. Only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp.

Ortega offers a variety of delicious taco shell and taco kit options for all to enjoy including

these new comers: • New! Ortega Value Pack Taco Shells available in Yellow Corn, White Corn and Whole Grain Corn varieties, offering more great Ortega flavor per box. All Ortega Taco Shells are made the traditional way, with 100% whole kernel corn, not corn flour, which gives them their distinctive and authentic flavor, aroma and texture.

• New and improved!

Ortega Grande Dinner Kit now includes 20 Hard and Soft Tacos to go along with Ortega Taco Seasoning, and 33% more of America’s #1 Taco Sauce in every box!

The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Pork Tenderloin Tacos recipe made using all of elements within the Ortega Grande Kit including: tantalizing Ortega taco sauce and taco seasoning, along with crunchy Ortega Taco Shells and delicious Ortega Flour Soft Tortillas.

Pork Tenderloin Tacos Prep time: 30 minutes • Start to finish: 45 minutes • Yield: 10 servings Ingredients: • 2 pork tenderloins, about 1-1/4 lb each • 1 packet ORTEGA® taco seasoning (included) • 1/2 cup water • 2 tbsp olive oil • 4 large red and/or green peppers, thinly sliced • 2 large onions, thinly sliced • 2 cans (4 oz ea.) ORTEGA® Diced Green Chiles • 1 lime, juiced • 8 ORTEGA® Flour Tortillas (included), warmed • 12 ORTEGA® Yellow Corn Taco Shells (included) • 1 twin-pack ORTEGA® taco sauced (included) Directions: 1. Slice pork tenderloins lengthwise in half almost completely through, but not severed.

2. Combine Taco Seasoning and water and pour over pork.

3. Marinate in refrigerator for 30 minutes.

4. Heat oil in a large skillet and cook peppers and onions over medium heat for 10 minutes or until tender. Add Diced Green Chilies and cook until hot.

5. Grill pork 8 to 10 minutes, turning once, until pork is cooked through.

6. Pour lime juice over pork and let rest for 5 minutes then slice.

7. Serve pork and vegetables with tortillas and taco shells. Top with taco sauce.

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HOME COOKING SCHOOL & SHOWCASE EXPO

• May 2013