Taste of Home
Cooking School BY DIXIE TERRY FOR THE SOUTHERN
The Taste of Home cooking schools are enjoyed across the country by all ages. Teens through senior citizens, men and women, and all those who enjoy food, its preparation and the devouring of tasty dishes will enjoy the upcoming event. For those who love spending hours in their kitchens or those who drop in only at mealtime to quickly put something together and hurry out, the cooking school will offer smart ideas, handy shortcuts and creative cooking tips. The Southern Illinois Taste of Home Cooking School will be Thursday, March 31, in the SIUC Student Center Ballrooms. Sponsored by the The Southern and with exhibits and door prizes provided by local merchants and organizations, the evening promises to be
welcomes cooks
entertaining and educational. Guests can arrive at 5 p.m. to take a shopping spree, with local businesses providing booths filled with their specialties. Some offer special prices and a chance to win drawings, as well as sample food offerings. All during the evening, guests will await hearing their name called for a door prize, which usually include bags of groceries or Taste of Home cookbooks. Sometimes, even recliner chairs and small appliances are on the gift list. More than $5,000 in door prizes will be given. One of the highly trained home economists from Taste of Home will travel to Carbondale, shop locally for fresh food and put together five to seven fabulous dishes that can easily be duplicated in any home kitchen. Recipes for these dishes are also provided in a special booklet that includes more easy-to-do
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recipes. Also included is a collection of coupons. Every guest will receive a goody bag with some really nice items, such as free samples of dark chocolate, a coupon for a free beverage at a local restaurant, a discount for many local businesses and much more. Some of the national sponsors — which that have included Tyson, Swanson, Campbell’s, WearEver, Blue Bonnet, Nestle, Cool Whip and Equal — also provide many coupons. A current sample copy of Taste of Home magazine is always included. During the food demonstration, the home economist will direct her audience to the page of the featured recipe. She will provide cooking tips to be jotted down, as she puts together the dish. Sometimes, even the most skilled cook makes a boo-boo, and this has happened at cooking classes, with the dish being successfully
repaired, in order to make a successful showing. The recipes are mostly simple ones, so that even a novice cook can have good results. However, the finished dish is always so attractive, it could be served for company dinner. Surprise! These tasty dishes, arranged in unique serving dishes, will go home with some lucky guests, thanks to a final drawing. Taste of Home was created by Reiman Publishing, in Greendale, Wis. In recent years, the magazine was purchased by Readers’ Digest Association. The test kitchens are still in Greendale. Taste of Home, billed as “the world’s most popular cooking magazine,” makes cooking fun, with easy recipes for the home cook. Each recipe in the magazine is accompanied by a full-color, mouthwatering photograph. The publication has an enthusiastic team of
volunteer field editors, from across the U.S. and Canada, who provide a bevy of recipes from a monthly assignment and also offer tips and advice to other cooks. From this area, the field editors are Marjorie Lampe, Campbell Hill; Helen Suter, Golconda; Dixie Terry, Goreville; Debbie Fisher, Royalton; and Alexandra Romanov, West Frankfort. The cooking show lasts about two hours, which pass quickly as local volunteer homemakers assist the Taste of Home food professional. Local folks have also been selected for the afternoon of prep work, before the show. Each of the magazine’s team of 12 home economists is on the road each season, hosting up to 250 classes in towns, large and small, across the country. The cooking professionals are selected for not only their culinary skills and educational backgrounds, but for their
of all ages
TASTE OF HOME COOKING SCHOOL Thursday, March 31 at SIUC Student Center Ballrooms Hours: Show starts at 7 p.m.; doors open at 5 p.m. Tickets: $14, VIP seating $35 Info: www.thesouthern.com /cookingschool
warm personalities, high energy levels and even a bit of showmanship. DIXIE TERRY is a local foodie, columnist and cookbook author. She also is a field editor of Taste of Home and has had several of her recipes and features published in the magazine. She has attended cooking schools of “Taste of Home” in Benton, Marion, Carbondale and Du Quoin.
special.thesouthern.com
• To subscribe: Call 618-351-5000 from Carbondale, Murphysboro and De Soto; or 800-228-0429, option 2, between 6 a.m. and 5 p.m. weekdays, 7 a.m. to 11 a.m. Saturday and Sunday.
The Southern Illinoisan (USPS 258-980) is published daily for $178 per year at 710 N. Illinois Ave., Carbondale, IL 62901. The Southern Illinoisan is owned by Lee Enterprises, Inc. of Davenport, Iowa.
• To place a display ad: Call 8 a.m. to 5 p.m. weekdays, 618-529-5454, option 6; or toll free: 800-228-0429, option 6.
• Bob Williams , publisher
• Materials provided by:
bob.williams@thesouthern.com
Taste of Home
TASTE OF HOME COOKING SCHOOL
For design & quotes, contact tjcowan@amishcustom.com
TASTE OF HOME COOKING SCHOOL
The Southern Illinoisan Sunday, March 27, 2011 Page 3
COMPASSIONATE CARE makes all the difference
Gallo Family Vineyards®
Starting a new
Spring Tradition Our professional staff has experience in providing skilled nursing and rehabilitation to adults, specializing in geriatric care. While we serve as a home away from home for many of our residents, we also specialize in rehabilitation, helping short-term residents return to their prior level of independence. Helia Healthcare offers a full spectrum of healthcare services: • Skilled Nursing • Therapy Programs • Restorative Nursing • Long-Term Care • Hospice Care
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Spring is such a revitalizing season. Winter coats are shed as the daylight hours grow longer and seasonal foods begin to make their delicious debut. The season’s spirit of change affects so many parts of our lives, and the most enjoyable results can be found at the dinner table. “I love the springtime. We all come out of winter, and suddenly want to reconnect with friends and family. There’s just something in the air that renews us,” says Stephanie Gallo, a third generation Gallo family member. “As a family we all love to cook, so nowhere can you see this more than in our springtime recipes.” This year, Gallo Family Vineyards® invites you to start a new tradition by brightening up your recipes with a springtime makeover. Invite your friends over for an update of those crowdpleasing dishes with fresh, seasonal foods like asparagus, or even unexpected in-season fruit like pineapple. Try giving chicken tacos a fresh start by adding chili powder and pineapples. The pairing of sweet and spicy is a wonderful companion for the savory chicken. And finish the meal with a glass of crisp, delicious wine. The Gallo Family Vineyards
Moscato with its delicious honey and ripe citrus flavors tames the spicy heat and plays up on the fruit flavors. Your guests will love the fresh approach to the meal. Please visit www.gallofamily.com for more information on Gallo Family Vineyards.
Shrimp Cakes with Wasabi Tarter Sauce
TASTE OF HOME COOKING SCHOOL
Gallo Family Vineyards® Spicy Pineapple Chicken Tacos From the Gallo Family recipe book. Pairs with Gallo Family Vineyards Moscato A home cook’s take on tacos “al pastor,” the sweet and spicy chicken is full of fresh new flavors. Helpful tip: Prepare the chicken ahead of time and reheat in a sauté pan as you assemble the tacos later on. Prep time: 40 minutes Cook time: 50 minutes Yield: 10-14 small tacos
Ingredients: 2 pounds bone-in chicken thighs 1 teaspoon cumin 1 teaspoon dried Mexican oregano 1 teaspoon salt 2 teaspoons pepper 1 teaspoon chili powder Canola oil 1 medium onion, sliced 2 cloves garlic, crushed 1 jalapeño 1 /2 tablespoon tomato paste 1-2 cups chicken stock 1 small (8 oz) can crushed pineapple 1 bay leaf 2 cups fresh (or canned) diced pineapple 2 tablespoons chopped fresh cilantro 1 /2 red onion, small diced 1 lime, juiced 15-20 corn or flour tortillas
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Directions: Mix together cumin, oregano, salt, pepper, and chili powder. Season chicken thighs with spice mix, including under skin. Heat a few tablespoons of canola oil in a large Dutch oven over mediumhigh heat. Brown chicken on both sides, turning once, until golden brown, remove chicken from pan. Add onion, garlic, and 1/2 jalapeño to same pan and briefly cook until fragrant, about 3 minutes, add tomato paste and stir to cook about 2 minutes more. Add chicken stock, crushed pineapple, and bay leaf, stir to combine and add chicken back to pan, adding more chicken stock if necessary to cover almost, but not quite, the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40 minutes. Remove from heat and allow to cool to room temperature. Remove chicken from cooking liquid and shred chicken, discarding bones and skin. Hold shredding chicken in a few cups of the cooking liquid to keep moist. While chicken is cooking, prepare pineapple salsa by mixing together diced pineapple, cilantro, red onion, and lime juice. Finely dice remaining 1/2 jalapeño and add pineapple salsa according to desired spice level. Reheat chicken in sauté pan, serve on warm tortillas garnished with pineapple salsa. Spicy Pineapple Chicken Tacos
The Southern Illinoisan Sunday, March 27, 2011 Page 5
Bring Beautiful Music Into Your Home
Visit our showroom in downtown Herrin to see the best selection of pianos, organs and keyboards in Southern Illinois Our experienced staff will assist you to find the perfect sounding and feeling instrument. • Wide selection of sheet music from traditional to the newest contemporary selections • Music gifts and novelties
Watch for details on our special April Sale, during which a portion of your purchase will be donated to the American Heart Association in memory of Bill Barras.
200 N. Park Ave. • Herrin, IL 618-942-5115 www.BaldwinofHerrin.com Open Tues-Fri 9am-5pm Sat. 9am-3pm Page 6 Sunday, March 27, 2011 The Southern Illinoisan
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Classico®
Pasta Primavera
®
Classico Brand Pasta Sauces offer fresh ingredients with homemade taste Introducing Classico® Light Creamy Alfredo Sauce; Everything an Alfredo should be, just lighter ®
Classico brand pasta sauces are made with the same fresh, high-quality and natural ingredients that you would put in your homemade sauce. Whether you’re searching for a delicious red sauce to go over pasta or the perfect marinara sauce to top vegetables, Classico has a red sauce for every plate and taste. Now, Classico has expanded its line of Alfredo sauces with
TASTE OF HOME COOKING SCHOOL
new Classico Light Creamy Alfredo: Classico Light Creamy Alfredo is everything an Alfredo sauce should be — just lighter. Classico Light Creamy Alfredo has just 60 calories per serving but all of the rich and
creamy taste. Classico Light Creamy Alfredo is made with real, highquality ingredients like cream, Parmesan cheese and butter. Classico Alfredo sauces are creamy and smooth, and delicious with so many different dishes, like this recipe for Pasta Primavera. Add all of your favorite fresh vegetables to this simple pasta dish and garnish with shaved Parmesan cheese, if desired.
Pasta Primavera Prep time: 15 minutes Cook time: 20 minutes Serving size: 6 servings (about 11/2 cups per serving)
Ingredients 1 box (12 ounces) linguine pasta 3 tablespoons butter 1 teaspoon minced garlic 1 cup thinly sliced red onion 1 cup thinly sliced orange bell pepper 11/2 cups asparagus tips 1 jar (15 ounces) Classico Light Creamy Alfredo Pasta Sauce, or about 2 cups* 3 medium plum tomatoes, chopped, or about 11/2 cups
Directions Cook pasta al dente according to package instructions. Drain and keep warm, reserving 1/2 cup of pasta water. Meanwhile, melt butter in a large skillet over medium high heat. Cook garlic and onion for 1 to 2 minutes. Add pepper and asparagus, and cook for 2 to 3 minutes, stirring occasionally. Stir in reserved pasta water and bring to a boil. Reduce heat to medium and simmer for 4 to 5 minutes. Stir in Pasta Sauce and tomatoes, and simmer for an additional 6 to 8 minutes, or until heated through, stirring occasionally. Season with salt and pepper to taste if desired. Serve hot with cooked pasta. Tip: For a spicy variation, add 1/4 teaspoon of crushed red pepper flakes. *Tip: If desired, substitute Classico Light Creamy Alfredo Pasta Sauce with Classico Mushroom Alfredo Pasta Sauce. For more delicious Classico recipes, visit www.classico.com.
The Southern Illinoisan Sunday, March 27, 2011 Page 7
Look for Thomas Coffee in your local grocery store, and coming soon to your favorite restaurant. Now Available at These Locations: Borowiak’s IGA Tom’s Mad Pricer Perry Co Market, Pinckneyville Arnold’s Market, Carbondale Rozier’s Country Market, Chester McCords Market, West Frankfort Big John’s, Eldorado Big John’s, Metropolis Millstone Market, Carrier Mills
Bowlins Foodland, Christopher Roc Food Mart, Galatia Food Park, McLeansboro Bob’s Food Mart, Rosiclare Ashley Market Place, Ashley Farm Fresh, Centralia IGA, Trenton IGA, Carlyle Sharp’s Foods, Mt Vernon
1-800-827-7020
www.pepsimidamerica.com Page 8 Sunday, March 27, 2011 The Southern Illinoisan
TASTE OF HOME COOKING SCHOOL
TASTE OF HOME COOKING SCHOOL
The Southern Illinoisan Sunday, March 27, 2011 Page 9
Minute® Rice Southwestern Rice Salad Yield: 8 servings
Ingredients 2 cups Minute White or Brown Rice, uncooked 1 can (15 ounces) black beans, drained, rinsed 1 cup corn 1 medium red bell pepper, chopped 3 green onions, sliced 1 cup Italian dressing 1 cup salsa 1 cup lightly crushed tortilla chips Directions Prepare rice according to package directions. Place in large bowl; cool. Add beans, corn, bell peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve. Top with crushed chips. Footnote: Garnish with cilantro, if desired, just before serving.
Southwestern Rice Salad.
Helping make your mealtimes
easier
Between dropping the kids off at school, paying bills, doing laundry and all your other errands, the last thing you should do is worry about spending a lot of time cooking a nutritious meal for you and your loved ones. Creating a satisfying, nutritious and delicious meal is easier than you think! Minute® Rice offers convenience in the kitchen without sacrificing nutrition. Minute White Rice contains no trans fat, is
cholesterol free, fat free and gluten free. And don’t forget Minute White Rice is a complex carbohydrate! Because of its versatility and fluffy texture, Minute White Rice easily pairs well with vegetables, proteins, seasonings and broths to create a quick, easy and balanced meal. Minute Brown Rice is 100 percent whole grain and contains the same nutritional values and delicious nutty flavor as long cook brown rice — but is ready in just
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10 minutes! Using one cup of cooked Minute® Brown Rice provides you twothirds of the recommended daily serving of whole grains. When it comes to rice, you are only limited by your imagination and with Minute Rice you can get there faster! For quick meal ideas and product information on Minute® Rice visit minuterice.com. We can help.®
Based in Houston, Riviana Foods Inc. is one of the largest processors, marketers and distributors of branded and private label rice products in the United States. Its principal brands include Mahatma®, Carolina®, Success®, Minute® and Gourmet House®. Riviana Foods is a whollyowned subsidiary of Ebro Puleva, S.A., the leading Spanish food group, with interests in dairy, sugar, rice and pasta products. It is the world leader in the rice sector and is the world’s number two pasta manufacturer. Ebro Puleva’s other subsidiary in the United States, New World Pasta Company, has such wellknown brands as Healthy Harvest®, Ronzoni®, San Giorgio®, Creamette®, American Beauty®, Skinner®, Prince®, Catelli® and Lancia®.
TASTE OF HOME COOKING SCHOOL
We have what you need. Frigidaire Gallery 26 Cu. Ft. Side-by-Side Refrigerator Model#FGUS2645LF L Largest Crisper Drawers SStore more in our largest capacity ccrisper drawers.
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$229
Frigidaire 30” Freestanding Electric Range Model#FFEF3011LW
Store-MoreTM Gallon Door Storage Our deep refrigerator shelf gives you room to store more. Store-MoreTM Humidty-Controlled Crisper Drawers Keep your fruits and vegetables fresh in our humidity-controlled crisper drawers. Door storage gives you room for larger items - like a gallon of milk.
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Com Registe e In to r Tickets for Free Cooking to the Show
Ready-SelectTM Controls Easily select options with the touch of a button.
Frigidaire Gallery 1.7 Cu. Ft. Over-The-Range Microwave
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FREE Delivery • FREE Standard Installation • FREE Disposal of Old Unit FREE 10 Year Major Component Warranty *See store for details.
CARBONDALE • Murdale Shopping Center, 1915 W. Main St. 618-529-3400 • Hours: Mon-Sat 7am-8pm Sun 9am-5pm TASTE OF HOME COOKING SCHOOL
The Southern Illinoisan Sunday, March 27, 2011 Page 11
Mushroom Council
Top 10 reasons to love
Mushrooms
The ultimate fun-guy (FUNGI)
Flavorful, filling, nutrient-rich superfood continues to grow in popularity Mushrooms are considered Nature’s Hidden Treasure and the star of the produce aisle, thanks to their nutrition, value and versatility. A growing body of research links mushrooms to good health. Americans looking for powerful superfoods to add to their plates should look no further than the mighty mushroom. Below are 10 top reasons and ways to celebrate mushrooms every day, every way! Mushrooms are the only fresh fruit or vegetable with bone-strengthening
vitamin D. According to consumer studies, mushrooms are among the three most popular vegetables in the United States along with tomatoes and broccoli. Mushrooms are low in calories, fat free, cholesterol-free and can be an effective substitute for meats, thanks to their hearty and fulfilling nature. Cook with mushrooms
every day, every way! Add them in soups, omelets, stir fries, pasta, rice, salads and kebobs. Swap mushrooms for meat in sandwiches, burgers, or meatballs. Scientists at City of Hope were some of the first to study the potential effects of white button mushrooms on cancer
and are now applying this research to human clinical trials. Within the produce aisle, mushrooms are a leading source of the antioxidants that help strengthen the immune system and protect body cells from damage that might lead to chronic diseases. California ‘gurl,’ Katy Perry, considers mushrooms to be her secret to staying slim and one of her favorite foods, according to BangMedia International. Mushrooms appear on
more restaurant menus than ever before! Since 2005, there has been a 12.5 percent increase in mushrooms on menus. Ancient Egyptians believed mushrooms were the plant of immortality, according to the hieroglyphics of 4,600 years ago. Mushrooms provide B vitamins, which help to provide energy by breaking down proteins, fats and carbohydrates. For more information, recipes and blogs, visit www.mushroom info.com, or follow the
Buffalo and Blue Cheese-Stuffed Button Mushrooms Recipe courtesy of the mushroominfo.com and Pithy and Cleaver Yield: 5 servings
Ingredients 20 button mushrooms 3 /4 cup chopped shallots 2 tablespoons butter 1 /2 pound mild blue cheese, crumbled
/4 cup Frank’s RedHot Sauce /2 cup + 1/4 cup panko, divided Olive oil Additional Frank’s RedHot Sauce for serving
1 1
Directions Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 quart pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Sauté until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth. Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18 to 20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully. Serve with additional hot sauce.
Page 12 Sunday, March 27, 2011 The Southern Illinoisan
Buffalo and Blue Cheese-Stuffed Button Mushrooms
Mushroom Channel on Twitter (twitter.com/ mushroomchannel) and Facebook (facebook.com/ mushroomchannel). Warm up your next party with Buffalo and Blue Cheese Stuffed Mushroom appetizers (see full recipe below). This dish is sure to please the crowd.
About The Mushroom Council: The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
TASTE OF HOME COOKING SCHOOL
Mushroom Council Mushroom Quiche Lorraine Family and friends will delight in this savory quiche from Michelle Fincher of Lyman, South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and bacon lend a touch of decadence. Prep time: 15 minutes Bake: 30 minutes Yield: 6 servings
Ingredients 1 unbaked pastry shell (9 inches) 1 cup sliced fresh mushrooms 1 /2 cup chopped green onions 2 tablespoons butter 4 eggs
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11/4 cups half-and-half cream 1/8 teaspoon pepper 1 cup (4 ounces) shredded Swiss cheese 4 bacon strips, cooked and crumbled
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Directions Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°. Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon. Pour into crust. Cover edges loosely with foil. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Mushroom Quiche Lorraine
TASTE OF HOME COOKING SCHOOL
The Southern Illinoisan Sunday, March 27, 2011 Page 13
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PHILADELPHIA Creamy Chicken Pot Pie Prep time: 10 minutes Total time: 48 minutes Makes: 8 servings
Ingredients 1 pound boneless skinless chicken breasts, cut into bite-size pieces 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) thawed, drained 1 tub (10 ounces) PHILADELPHIA Savory Garlic Cooking Creme 1 ready-to-use refrigerated pie crust (1/2 of 15-ounce package) Directions Heat oven to 400 degrees. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 minutes or until chicken is lightly browned. Add vegetables; cook 1 to 2 minutes or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. Bake 25 to 30 minutes or until golden brown. Substitute: Substitute 2 cups chopped cooked ham for the chicken. Creamy Chicken Pot Pie
Spread a
Pheeling Philly
Go beyond the bagel! Everyone loves delicious PHILADELPHIA cream cheese at breakfast, but did you know you can use PHILLY to add creamy richness to many of your favorite meals? From mouthwatering entrees to tasty side dishes your whole family will love, spread a pheeling with PHILLY and transform everyday recipes into deliciously original creations. Get creative and try PHILLY to solve your dinnertime
TASTE OF HOME COOKING SCHOOL
with
dilemma. Are you bored of serving the same-old chicken dishes over and over again? New PHILADELPHIA Cooking Creme, a perfectly seasoned spoonable cream will provide you with creamy, flavorful chicken dishes that are as easy to make as they are to eat. Also great when used for pasta,
pizza, beef and pork. To spice up your tried-andtrue recipes, make your favorite lasagna, just replace your ricotta with 2 tubs of PHILLY
Cream Cheese for a more sumptuous lasagna. To add a twist to a weeknight meal, stir PHILLY Spinach & Artichoke Cream Cheese into your regular mashed potatoes for a fresh take on tradition. During your snack break, spread PHILLY on a TRISCUIT cracker, then top with grape tomatoes, basil and fresh pepper for a tasty Italianinspired bite. You can also enjoy PHILLY
whenever you’re on the go! Look for PHILADEPHIA MiniTubs, individually packaged single servings of your favorite PHILLY flavors perfect for pairing with pretzels, fruit or veggies. Experiment with the following recipe to see how adding PHILADELPHIA Cooking Creme can inspire your next dish! For more information and PHILLY recipes, visit www.spreadphilly.com.
The Southern Illinoisan Sunday, March 27, 2011 Page 15
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