Taste of Home Cooking School
Taste of Home is coming to Carbondale CHRIS HOTTENSEN THE SOUTHERN
Culinary instructor Karen Davis
Page 2 Wednesday, May 6, 2015 THE SOUTHERN ILLINOISAN
F
ood lovers will find what their palates are hungering for at the annual Taste of Home event. With a light-hearted, story-telling style, Karen Davis, culinary specialist, will bring the nationwide cooking school May 12 to the SIU Student Center. Davis will demonstrate how to prepare and cook ten recipes, such as enchilada casserole, strawberry cake and turkey roulades. “I try to include the audience, and we definitely don’t take ourselves too seriously,” Davis said. “We want everybody to have a good time, so I tell stories along the way. Just because it’s a cooking school doesn’t mean it’s dry and boring.” Davis said the cooking school can be entertaining and educational for cooks all ages and experience levels.
Taste of Home Cooking School
The Southern File Photo
Karen Davis gets the crowd excited during the 2014 Taste of Home Cooking School at the Marion Cultural & Civic Center. Below, she holds up a copy of the Taste of Home Cooking School magazine.
“I say if your kids are old enough to read a recipe, they’re old enough to enjoy the show. We get a cross-section of experienced and beginning cooks. For beginning cooks, I try to spend about ten minutes per recipe, and we go step by step how to make it, so they hopefully come away with all the information to make it,” Davis said. “For experienced cooks, cooking for 30 years, throughout the show I add in cooking tips and shortcuts that will help them out in the kitchen.” Some tips include an easy way to chop up a bell pepper and how to make homemade ravioli. Prizes of gift baskets, gift cards and other items will be handed out throughout the evening and a ‘best seats in the house’ drawing will bring a couple from the back of the auditorium to seats on the front row. The recipes that are demonstrated throughout the show will also be given away, along with the serving platter the food is served on. Davis has led more than 150 cooking
DETAILS When: 5 p.m. May 12 doors open, 7 p.m. show starts Where: SIU Student Center Tickets: $16, $30 VIP tickets online at www. thesouthern.com/tickets or by phone 618-529-5454 schools in 25 states over the last eight years, but when the Iowa native especially enjoys it when she comes back to the Midwest. “I grew up on a farm in central Iowa,” Davis said. “I just love our Midwestern audiences. That taste of home really appeals to home. Taste of Home is known for those down to earth familyfriendly recipes.”
Davis received a degree in home economics education from Iowa St. University. Teaching the cooking school gives her the best of both worlds. “For me, it combines my love of teaching with my love of cooking,” Davis said. “There aren’t that many like this. I feel very fortunate I get to combine two things I love to do.” Tickets for the event, which is sponsored by The Southern Illinoisan, are available online at www.thesouthern. com/tickets or by calling 618-529-5454. Other local sponsors for the show include Neighborhood Co-Op, Furniture King, Rent-A-Center, Thai Taste, Vogler Ford and Pro Cabinets and F-W-S Countertops. The Taste of Home event begins at 7 p.m. and doors will open at 5 p.m. for a vendor booth show that will allow attendees to sample foods while looking at the booths. chris.hottensen@thesouthern.com 618-351-5074
THE SOUTHERN ILLINOISAN Wednesday, May 6, 2015 Page 3
Taste of Home Cooking School
Ortega transforms the ordinary meal into a flat out fiesta! For more than 100 years, ORTEGA has offered distinctive Mexican foods inspired by Mama Ortega’s traditional cooking. Today, the familyfriendly 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 including the revolutionary Fiesta Flats Flat Bottom Taco Shells, sure to transform an ordinary meal into a festive, fun and memorable occasion. In 2015, Ortega’s wide range of delicious taco shell and taco kit options is highlighted by a couple of new comers: zz ORTEGA® Fiesta Flats™ Taco Shells: deliver flavor and fun in every crunchy bite! These uniquely shaped, flat bottom, crispy taco shells have raised edges, perfect for piling on loads of toppings!
About B&G Foods B&G Foods, Inc. (NYSE: BGS) and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Bear Creek Country Kitchens, Brer Rabbit, Canoleo, Cary’s, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, MacDonald’s, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Flatbreads, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Rickland Orchards, Sa són, Sclafani, Smart Puffs, Spring Tree, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s. B&G Foods also sells and distributes two branded household products, Static Guard and Kleen Guard. Whether it’s a meal, appetizer or quick and easy snack, ORTEGA® Fiesta Flats™ Taco Shells turn any occasion into a fiesta! zz ORTEGA® Fiesta Flats™ Kit: offers all the fun of Fiesta Flats in a convenient kit. In addition to 12 delicious, crunchy Fiesta Flats™
Taco Shells, the kit also includes Taco Seasoning and America’s #1 Taco Sauce to make your meal, appetizer or snack a little easier. The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Fundido Fiesta Flats recipe.
Provided
Fundito Fiesta Flats™
Chef AARÓN SÁNCHEZ for ORTEGA® Mexican Foods Prep: 10 minutes Cook: 5 minutes 1 lb ground beef 1 package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix ½ cup water 6 oz. American cheese, cubed 1 jar (16 oz.) ORTEGA® Salsa (any variety) Chopped fresh cilantro 12 ORTEGA® Fiesta Flats™ Taco Shells
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1. Brown beef in a large skillet over medium-high heat; drain. Stir in taco seasoning and water, and cook for 2 to 3 minutes or until thickened. 2. Meanwhile, combine cheese and one cup salsa in a microwave-safe bowl and cook on high for 1 to 2 minutes, stirring every 20 seconds, until smooth. 3. Evenly spoon meat mixture into Fiesta Flats™ and top with the cheese mixture. Top with additional salsa and sprinkle with cilantro. Makes 4 servings.
Taste of Home Cooking School
Eggland’s Best Eggs help infuse more nutrition and flavor into homemade meals To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this spring. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs. Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E; four times more vitamin D; more than double the Omega 3; and 25% less saturated fat. In addition, Eggland’s Best eggs contain 60 calories per large egg, whereas ordinary large eggs contain 70 calories. An independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs. The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program, which includes an all-vegetarian hen diet of healthy grains and oils. Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, HardCooked Peeled and Liquid Egg Whites. Is your inner cook craving a new recipe? Try this Pepperoni Spinach Quiche recipe; it’s a great dish to share with family and friends for dinner parties and holiday gatherings.
Pepperoni Spinach Quiche
Prep: 25 min. Bake: 25 min. 1 t ube (8 ounces) refrigerated crescent rolls 1 large sweet red pepper, chopped 1 tablespoon olive oil 1 garlic clove, minced 5E ggland’s Best eggs, lightly beaten 1/ 2 cup shredded part-skim mozzarella cheese 1/ 2 cup frozen chopped spinach, thawed and squeezed dry 1/ 4 cup sliced pepperoni, cut into strips 1/ 4 cup half-and-half cream 2 t ablespoons grated Parmesan cheese 1 t ablespoon minced fresh parsley 1 t ablespoon minced fresh basil or 1 teaspoon dried basil Dash pepper Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside. In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings. Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.
THE SOUTHERN ILLINOISAN Wednesday, May 6, 2015 Page 5
Tuesday, May 12, 2015
Exhibits open at 5 pm • Show starts at 7 pm SIU Student Center Ballrooms 1255 Lincoln Drive, Carbondale, IL For tickets go to thesouthern.com/tickets or call 618-351-5049 Page 6 Wednesday, May 6, 2015 THE SOUTHERN ILLINOISAN
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THE SOUTHERN ILLINOISAN Wednesday, May 6, 2015 Page 7
Taste of Home Cooking School Bacon-Glazed Ham
Prep Time: 5 mins Total Time: 1 hr 40 min Serves: 12-16 8 slices Patrick Cudahy® Sweet Apple-Wood Smoked Bacon, uncooked 1 spiral cut, bone-in fully cooked ham half, 6 to 8 pounds 1/2 cup apple jelly 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon stoneground mustard Heat oven to 325oF. Place ham, cut side down in a foil-lined shallow baking pan. Bake on lowest oven rack for 10 minutes per pound. Meanwhile, cook Patrick Cudahy Bacon in a skillet until crisp. Remove bacon from pan and set aside. Discard grease from pan, keeping any loose bacon bits in the pan for deglazing. Place pan on medium heat and add apple jelly. Whisk in honey and mustards, scraping the bottom of the pan to remove all the bacon bits. Remove from heat; let stand. When ham has 30 minutes left to cook, remove from oven and pour off any liquid from pan. Crumble bacon into small pieces and stir into cooled glaze. Spread glaze over top and sides of ham; continue baking 30 minutes or until glazed and bacon is deep golden brown. Spoon any remaining glaze from pan over ham before serving.
Say ‘Hey’ to spring with Patrick Cudahy and Taste of Home Cooking School Patrick Cudahy® is proud to partner with America’s #1 leading cooking school program, as the exclusive bacon of the Taste of Home Cooking School, for a spring tour that is sure to be both fun and delicious. Patrick Cudahy Bacon, Deli Meats and Signature Ham have a one-of-a-kind, Sweet AppleWood Smoked Flavor, making them a delicious favorite for breakfast, lunch, dinner, appetizers and snacks.
Patrick Cudahy will treat Taste of Home Cooking School attendees to a variety of flavorful, simple and delicious recipe ideas that can easily become family favorites! Patrick Cudahy takes the traditional spring ham to the next level with this BaconGlazed Ham recipe–a timely and tasty dish for springtime meals. This ham is cooked to perfection and topped with a delicious glaze and, of course,
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Patrick Cudahy Bacon! More great recipe ideas are available at patrickcudahy.com. Grab a friend and enjoy the fun with Patrick Cudahy and Taste of Home at a LIVE cooking school event this spring. Patrick Cudahy, part of the John Morrell Food Group, a subsidiary of Smithfield Foods, will have all event information on its website www.PatrickCudahy.com and Facebook page www.facebook.com/patrickcudahymeats.
ABOUT SMITHFIELD FOODS Smithfield Foods is a $14 billion global food company and the world’s largest pork processor and hog producer. In the United States, the company is also the leader in numerous packaged meats categories with popular brands including Smithfield®, Eckrich®, Farmland®, Armour®, Cook’s®, Gwaltney®, John Morrell®, Kretschmar®, Curly’s®, Carando®, Margherita®, and Healthy Ones®. Smithfield Foods is committed to providing good food in a responsible way and maintains robust animal care, community involvement, employee safety, environmental, and food safety and quality programs. For more information, visit www.smithfieldfoods.com and www.smithfieldcommitments.com.
Taste of Home Cooking School
Physicians Mutual brings conversations to the kitchen table Physicians Mutual is pleased to announce their sponsorship of the spring Taste of Home Cooking Schools for the second consecutive year. Physicians Mutual believes a recipe with high ratings from family and a good story help make dinner around the kitchen table memorable. “Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “Much like Physicians Mutual, the Taste of Home community values the importance of spending time around the kitchen table with family and friends.” For Physicians Mutual customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where family decisions get made. “We’re thrilled to continue our partnership with Physicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. Our community loves sharing good food with family and friends and believes the kitchen table is the heart of the home.” Physicians Mutual has received a 97% customer satisfaction* rating for the past eight years and the recipes shared at the cooking school are certain to satisfy your family and friends. This dish is sure to bring everyone to the table for good food and conversation.
Cheesy Potatoes
For my family, comfort food often comes in the form of a potato with gooey, cheesy goodness. No gathering or special occasion is the same without it. It’s tradition in our family that once a recipe
About Physicians Mutual Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. They entered the funeral preplanning market to help meet the growing needs of funeral home owners and the families they serve. The companies have more than $3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings. Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www. PhysiciansMutual.com. *Independent study conducted by Wiese Research Associates in 2014. is bestowed upon you—you add one ingredient to make it yours. My grandmother added the paprika and passed this recipe on to my mom. My mom added the bacon and when mom passed it on to me, I added the green chilies. This one is a must-make for your next gathering. What will you add to make it yours? — Provided by Erin Puariea Culinary Specialist, on behalf of Physicians Mutual.
Prep: 40 min. Cook: 30 min. 3- 1/2 to 4 pounds baking potatoes 1/2 cup butter 2- 1/2 cups shredded cheddar cheese, divided 2 cups sour cream 2 t ablespoons green onions or chives 1 s mall can chopped green chilies
8 t o 10 slices bacon, cooked and crumbled Salt and pepper, to taste 1/ 4 teaspoon paprika
constantly, until cheese is barely melted. Remove from heat. Stir in sour cream, green onions, chilies, bacon, salt and pepper.
Scrub unpeeled potatoes and bake at 400° for 40 minutes or until slightly firm. Cool overnight or few hours in fridge. Peel and grate potatoes.
Fold mixture into potatoes. Pour into lightly greased 2 1/2-qt. casserole; sprinkle with remaining cheese and paprika. Bake at 350° for 30-40 minutes until lightly browned.
In a large pan, heat butter and 2 cups cheese over low heat, stirring
Yield: 8-10 servings
THE SOUTHERN ILLINOISAN Wednesday, May 6, 2015 Page 9
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Taste of Home Cooking School
Bubbling up a fun way to flavor sodas Torani, America’s most popular brand of flavored syrups, has a long history of crafting delicious flavors perfect for any beverage and more. Since 1925, Torani has been made with real, simple ingredients like pure cane sugar and natural flavors. Handcrafted sodas are quickly becoming a fun and simple drink to make at home. Simply choose from over 100 Torani flavors, such as Raspberry, Strawberry, Blood Orange and Cherry Lime, and add a splash of Torani to sparkling water. Kids & adults
alike will enjoy making their own customized soda, just the way they like it, a little flavor or a lot, it’s up to each person to decide!
Torani Handcrafted Soda Bar 3- 5 Torani flavors – try Raspberry, Orange, Strawberry, Cherry Lime, Vanilla Sparkling water Cups Ice Fr esh fruit (strawberries, raspberries, blueberries, optional)
W hipped cream (optional) Straws Set up a table with Torani, sparkling water, cups, ice and straws. Garnishes, like whipped cream or fresh fruit, also add a special touch. Tip: Freeze berries in ice cubes or individually to help cool down drinks and add some color. Tip: You can combine flavors to make even more fun drinks, combining orange and vanilla will create an orangesicle!
Do-it-yourself Torani handcrafted soda bar
About Torani Established in 1925 in the North Beach neighborhood of San Francisco, California, Torani has grown to become the most popular consumer brand of flavored syrups in the United States. Torani is still family-owned and operated, and located in South San Francisco, not far from its origins. Sold at retail, as well as in foodservice, Torani continues to stay on the creative edge of flavor with innovation and recipe ideas. For more information about Torani, visit www.torani.com.
THE SOUTHERN ILLINOISAN Wednesday, May 6, 2015 Page 11
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Page 12 Wednesday, May 6, 2015 THE SOUTHERN ILLINOISAN
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