Sunday, October 21, 2012 — The Newnan Times-Herald — 1D
From the Page
TO THE STAGE FOLLOW US: tasteofhome.com/cookingschool cookingschoolblog.com
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Tuesday, October 23, 2012 6:30 p.m. at The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road PRESENTED BY Newnan, GA #EBTOH
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2D — The Newnan Times-Herald — Sunday, October 21, 2012
Taste of Home
Johnsonville Italian Sausage and Taste of Home bring new flavor to traditional dishes Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall. Johnsonville Italian Sausage – available in both links and ground form – 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.
Johnsonville Italian Meatballs Yield: 6 servings Prep Time: 25 minutes / Cook Time: 20 minutes Ingredients: 1 1 1/3 1/4 1/4 1/4
pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage egg, lightly beaten cup dry bread crumbs cup Parmesan cheese, grated cup milk cup onion, finely chopped
Preparation: Preheat oven to 350°F. In a large bowl, combine the egg, breadcrumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F). Serve with your favorite sauce and spaghetti.
Taste of Home offers cooks great deals on cookbooks, kitchen gadgets and more with its online store Turtle Praline Tart Yield: 16 Servings Prep: 35 minutes + Chilling Ingredients: 1 sheet refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided 3 1/2 cups pecan halves 1/2 cup semisweet chocolate chips, melted
Preparation: Unroll pastry on a lightly floured surface. Transfer to an 11-inch fluted tart pan with removable bottom; trim edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over mediumlow heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart. Nutrition Facts:
1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.
Ta s t e o f H o m e o f f e r s cooks across the countr y the ultimate online source f o r c l eve r k i tc h e n to o l s , cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team 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 c o oks are lo ok ing for issues of the brand’s magazines or the massive collection of cookbooks ranging from simple -to - create appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspir-
ing food photography that Taste of Home fans have c o m e to k n ow an d l ove. ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100 percent satisfaction guarantee; if customers are disappointed with their purchases, 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 special recipe collections even more affordable. “At Taste of H ome, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says
Catherine Cassidy, editorin-chief for Taste of Home. “ShopTasteofHome.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.” One recent introduction to ShopTasteof Home.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, including the Turtle Praline Tart recipe.
Serve Taste of Home Almond Tea with desserts, Asian dishes A lmond ex tract gives traditional tea a tasty twist. Serve cupfuls alongside an Asian-theme meal or with an assortment of desserts.
Almond Tea Recipe Prep/Total Time: 20 min. Yield: 4-5 Servings
Ingredients:
Patterns and Books • Notions • Fabric Classes • Gifts • Gift Certificates Hours:
4 cups hot water 1/2 cup sugar 2 tablespoons instant tea 1 tablespoon lemon juice 3/4 to 1 teaspoon almond extract 1/4 teaspoon vanilla extract
Mon. - Fri. 10-5 Sat. 10-3 80 Newnan Station Dr. Suite 1, Newnan
Directions: In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings. Nutritional Facts:
1 cup equals 84 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, trace fiber, trace protein.
770-304-1866 www.sewnwithluv.com
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Sunday, October 21, 2012 — The Newnan Times-Herald — 3D
Taste of Home
Domino Light and C&H Light Sugar & Stevia Blend
Introducing the LIGHT way to do sweet The makers of Domino Sugar and C&H Sugar introduce the newest product to their family of sweeteners, Domino Light and C&H Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino
Foods has created a delicious light sweetener with no artificial ingredients. The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero - c alor ie stevia c ome together in Domino Light and C&H Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar. Both brands, Domino Light
and C&H Light, are available in two package sizes, a 40-count packet box and a 2 lb. re-sealable pouch. The 40-count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino Light and CH Light
packets are a perfect, low-calorie sweetener solution, with only 5 calories per packet. The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes — just replace 1 cup of sugar with 1/2 cup of Domino
or C&H Light Sugar & Stevia Blend to lighten your recipe by 350 calories. “With most lower-calorie sweetener substitutes, baking success can be limited. Domino and C&H Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.
Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural flavor to enhance the taste of Domino and C&H Light, which makes baked goods taste so good.” Find baking tips plus light and delicious recipes using Domino Light and C&H Light, at: dominosugar.com/light – and– chsugar.com/light
Light Chocolate Pudding & Whipped Cream Yield: 4 Servings
Pudding 1/4 cup plus 1 tablespoon Domino or C&H Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 teaspoon - vanilla extract
Whipped Cream 1 cup - heavy cream
Pumpkin Pie Dip
1-2 tablespoons Domino or C&H Light 1/2 teaspoon - vanilla extract
In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until combined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins to bubble. Remove from heat and whisk in vanilla. Pour into medium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours. Serve with fresh whipped cream. In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino or C&H Light and vanilla; increase speed slightly until stiff peaks form.
Cancer Knows Many Faces ...and Radiation Oncology Services knows patients shouldn’t have to travel far for excellent cancer care. In fact, we know all about
combining compassionate care with state-of-the-art technology in
Prep/Total Time: 10 min. Yield: 32 Servings 1 2 1 1/2 1 1 1/2
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
a warm, friendly environment. . . close to home.
package (8 ounces) cream cheese, softened cups confectioners' sugar cup canned pumpkin cup sour cream teaspoon ground cinnamon teaspoon pumpkin pie spice teaspoon ground ginger Gingersnap cookies
Nutritional Facts Our 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
services include:
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Intensity Modulated Radiation Therapy
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High Dose Rate Brachytherapy
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Image Guided Radiation Therapy
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Stereotactic Radiation Therapy
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Partial Breast Radiation Therapy
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Gamma Knife® (through affiliation)
Still Close to Home, Convenient, State-of-the-art
Over
Administration 770. 994. 1650 Cobb 770. 948. 6000 Newnan 770. 254. 9600
Prostate Seed Implants
20 n
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Palliative Care
s r a e Y
Henry Radiation Oncology Center Opening Summer 2010 Piedmont Fayette Cancer Center Opening Summer 2010
Griffin 770. 228. 3737
Riverdale 770. 997. 8424
Saint Joseph’s Hospital 678. 843. 7004
South Fulton Medical Center 404. 466. 6100
Cranberry Turkey Accredited byCrostini the Joint Commission. Prep Time: 30 min + chilling Yield: 30 Servings
Ingredients: 1 package (12 ounces) fresh or frozen cranberries 1 medium tangerine, peeled and seeded 1/2 cup red wine vinegar 1/4 cup chopped shallots 1/2 cup sugar 1/4 cup chopped seeded jalapeno peppers 1/4 teaspoon pepper 30 slices French bread (1/4 inch thick) Cooking spray 1 package (8 ounces) reduced-fat cream cheese 1/2 pound shaved deli smoked turkey Directions: Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside. In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled. Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 inches from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture. Yield: 2-1/2 dozen. Nutritional Facts 1 appetizer equals 79 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 131 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Radiation Oncology Services (ROS), a leader in radiation therapy in the metropolitan Atlanta area since 1975, continues in its mission to provide qualitywww.radonc.com care to all patients in need of radiation therapy. For over 20 years, our Newnan center specializes in combining compassionate care with individualized treatment plans for all our patients. Our treatment programs are designed in keeping with national standards. Under the medical direction of Diana Santiago, M.D., ROS-Newnan patients and their families can count on our expertise in all aspects of radiation therapy. We are proud to continue to serve Newnan and surrounding areas… today and in the future!
Our services include: ■ ■ ■ ■ ■ ■ ■
Intensity Modulated Radiation Therapy Image Guided Radiation Therapy Palliative Care Partial Breast Radiation Therapy Stereotactic Radiation Therapy Prostate Seed Implants High Dose Rate Brachytherapy
Diana Santiago M.D.
Locations ROS-Administration
770. 994. 1650
ROS-Cobb
770. 948. 6000
ROS-Griffin
770. 228. 3737
ROS-Newnan
To learn more about ROS, our locations, our staff and our services, please visit:
770.254.9600
ROS-Northside Cherokee
770. 479. 1761
ROS-Piedmont Henry
678. 251. 1099
ROS-Piedmont Fayette
770. 719. 5850
ROS-Riverdale
770. 997. 8424
Accredited by the Joint Commission
www.radonc.com
4D — The Newnan Times-Herald — Sunday, October 21, 2012
Taste of Home
Eggland’s Best, the #1 branded egg in the United States
Cranberry Sweet Potato Bake
It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest st andards of f re shne s s, taste, nutrition and quality. From feeding their hens a n a l l - n a t u r a l , ve g e t a rian diet, to creating a strict quality assurance program, to loc alizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition. In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12. The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The
American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention maga zine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005 2011) and one of the top 125 Best Packaged Foods for Women ac c ording to Women’s Health magazine for three years (2008, 2010, 2011). Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites. If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.
Prep: 45 min. Bake: 35 min. Yield: 6-8 Servings -1/2 1 1-1/2 2/3 1/3 1 1 1-1/2
pounds sweet potatoes cups fresh or frozen cranberries cup sugar cup orange juice teaspoon salt tablespoon butter cups granola without raisins
Pear & Vanilla French Toast Bake Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes
Nutrition:
Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g
Preparation: Spray a 13” x 9” casserole dish with cooking spray and set aside. Cut bread into cubes and set aside to dry out slightly. In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside. In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture. Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears. Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in. Cover dish tightly with plastic wrap and refrigerate for 1 hour. Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.
#EBTOH
Bake uncovered at 350° F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.
Directions: In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups. Nutritional Facts 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
AVAILABLE IN A LIMITED EDITION HARDCOVER BOOK
Yield: 4-6 Servings Prep/Total Time: 20 min.
Ingredients 2 2 1/4 1/4 1 1/4 1/4 2 2
You can replace the walnuts in this recipe for pecans or almonds. Serve with powdered sugar, maple syrup, or fresh whipped cream.
Ingredients 12 slices of bread, cut into small cubes 8 Eggland’s Best eggs (large) 3/4 cup fat-free half & half 2 teaspoons vanilla extract 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 pears, peeled and sliced thin 1/2 cup light brown sugar, packed 2 tablespoons butter 1/2 cup chopped walnuts (optional)
Spinach Apple Salad
Tips:
Coweta’s Greatest Generation
tablespoons cider vinegar tablespoons canola oil teaspoon salt teaspoon sugar cup diced unpeeled apple cup chopped sweet onion cup raisins cups torn fresh spinach cups torn romaine
The Newnan Times-Herald spent over a year highlighting the stories of surviving local World World II veterans in a project called “Our Greatest Generation.” This award-winning series presented the stories of over 120 local men and women and was a favorite of readers young and old.
Directions
In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.
Since the series ended, we have had countless requests to reproduce this collection of stories so they may be preserved for future generations and enjoyed time and again in their entirety. We are pleased to announce the entire series has been published in a limited edition hardcover book with 288 pages that tell the stories and feature photographs of these proud men and women.
Pick up your copy today at 16 Jefferson Street, Newnan, GA 30263 Also available to order online at times-herald/store or fill out the form below and mail with your payment to: The Newnan Times-Herald c/o Book Order P.O. 1052, Newnan, GA 30264
DATE: Friday, November 16, 2012 • Cost: $60.00 per person Seating Times: 5:30pm &7pm • RSVP required due to limited seating PROCEEDS GO TO: CONSTRUCTION OF NEW ONSITE LOCAL & NATURAL HISTORY MUSEUM
Published by
Buffet Style salad and potato bar:
Mixed Greens & Baked Potato served w/fresh Vegetables and homemade dressings Banning’s Bison Chili
Coweta’s Greatest Generation Book Order Form
charcuterie station:
Limited Edition Hardcover $42.95 each
Assortment of Sliced Cured Meats & Gourmet Cheeses,Toasted Rosemary Almonds, Spiced Pecans, & Homemade Marinated Olives
main courses:
Features Wild Boar w/ Blackberry Sauce, Marinated Venison Skewers,
Smoked Wild Turkey Breast and Roasted Leg of Lamb Hot side stations with Seasonal Vegetables, Potatoes and Farro Homemade breads
Sweet/Unsweet Tea, Water, Lemonade and Coffee Station Dessert Bar Call 770-834-9149 to make your RSVP or email us at info@historicbanningmills.com Historic Banning Mills is a non profit conservation center which seeks to preserve the natural and historic elements of the Snake Creek Gorge and the township of Banning Mills. All funds from the dinner will be used in construction of the Museum for Banning Mills.
@ $42.95 per book = $
Shipping charges:
@ $ 7.00 per book = $
Tax Included
burger station:
Trio of 2oz. Sliders of Ostrich, Elk, and Lamb. Served w/Sweet Potato Steak Fries, Homemade Chips, Fried Alligator w/a Cajun Remoulade.
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Mail to: The Newnan Times-Herald, c/o Book Order, P. O. 1052, Newnan, GA 30264 For more information, call 770.253.1576
Taste of Home
Sunday, October 21, 2012 — The Newnan Times-Herald — 5D
Saladmaster makes nutrition easy and delicious Saladmaster is a 66 -year- old American based company and international direct marketer of healthy cooking solutions. Manufactured with pride in the heartland of the U.S.A., Saladmaster is committed to their mission “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.” Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster product: z An audible Vapo-Valve aler ts the chef to the progress of the food being cooked. This technology allows you to cook at lower temperatures, retaining an average of 93 percent of the nutritional value of your food. This translates into better tasting, healthier food for your family. z Detacha ble handle system allows you to take your meal from the stovetop to the oven to the table for beautiful serving and easy cleanup as well as convenient storage.
z State of the art engineering allows for cooking without nutrientleaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table. z Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from steel mills in the U.S.A. and Switzerland. This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today. Saladmaster protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods. To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to www.saladmaster.com and click on “Find a Dealer”.
Lemon Dill Salmon with Vegetables Contributor: Randy Pigeon; Saladmaster Regional Mgr. Wilsonville, Oregon, U.S.A.
Yield: 4 servings Prep Time: 5 min / Cook Time: 25 min
Ingredients: 3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half 1 ½ pounds fresh salmon, rinsed and at room temperature 2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half 1 tablespoon fresh dill ¼ teaspoons salt ¼ teaspoon pepper
Place spinach in the bottom of the Saladmaster 11” large skillet and place 1 cup of tomatoes on top of spinach. Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan. Top salmon with lemon rounds and place second cup of tomatoes over salmon. Cover and place burner on medium heat. Cook for approximately 15 minutes. Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness. Serve with rice and fresh vegetables
Rice-Stuffed Acorn Squash Yield: 4 Servings / Prep: 45 min. / Bake: 20 min.
3/4 1-1/2 2 1 1/4 2
1 cup (4 oz) shredded part-skim mozzarella cheese 1/2 cup chopped walnuts 1/2 cup half-and-half cream 1/4 cup balsamic vinegar 3 tablespoons honey 3 teaspoons minced fresh gingerroot 1 teaspoon curry powder
cup uncooked long grain rice cups water tablespoons soy sauce medium onion, chopped cup butter, cubed medium tart apples, peeled and chopped
Saladmaster thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition.
Directions:
Stuffed acorn squash is sure to be a fall favorite Ingredients: 2 large acorn squash
Tip:
We’ve always been in ! d ie r r a m e ’r e w w o n , e v lo Co m e v i s i t t h e a l l N e W
MARKET and DELI
Directions: Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender. Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry. Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 4 servings.
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. —Lydia Garcia, Gouldsboro, Maine
• Daily Blue Plate • Same Great Deli Sandwiches Gluten Free • Vegetarian • Vegan
One location 22 West Court Square • Newnan, GA 30263 770-683-3916 • 770-683-3354 (Market)
(Deli)
Beef Rib Roast “Our mom-Elizabeth Lorenz Abel-topped beef roast with bacon and onion,” says Betty Abel Jellencich from Utica, New York. “Whenever I prepare it, I can’t help but reminisce about the wonderful life she gave me and my brothers.” Originally published as Beef Rib Roast in Taste of Home April/May 2007, p5 Yield: 10-12 Servings Prep: 15 min. / Bake: 2 hours + standing
ingredients 1 bone-in beef rib roast (4 to 5 pounds) 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 1 small onion, sliced 6 to 8 bacon strips
Directions
Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon. Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to warm serving platter. Let stand for 10-15 minutes before slicing.
Apple Cranberry Cider
PreSeNTINg aNOTher
Home of
DISTINCTION Prep/Total Time: 30 min. Yield: 6 Servings Ingredients 4 cups apple cider or juice 2 cups cranberry juice 1/3 cup packed brown sugar 4 whole cloves 2 cinnamon sticks (3”) Directions In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag.
I
t is never too late to switch to a nutritious diet. In fact, eating healthy foods full of nutrients even helps seniors live longer lives. Your food choices can reduce your risk of illnesses such as heart disease, cancer, and diabetes, as well as defend against depression. Additionally, learning the habits of healthy eating can boost your energy, sharpen your memory and stabilize your mood. Wesley Woods of Newnan is a 52-acre community that offers the best of an independent lifestyle.
NUTRITIOUS DIETS lead to LONGER LIFE At Wesley Woods of Newnan, delicious, chef-prepared meals are included.
Come to Wesley Woods. You’ll Love How You Live! Color Conversions: PMS 280 C cmyk 100/72/0/18 rgb 0/43/127 hex #002B7F
www.wesleywoods.org
if blind embossing, raise the white areas, depress the inner black areas. Dark area around circle can remain constant.
leaders in senior living Wesley Woods – 2280 Highway 29 • Newnan, GA 30265
www.wesleywoods.org
Wesley Woods is affiliated with Emory Healthcare and the North Georgia Conference of the United Methodist Church.
If adding dimension, keep integrity of dove
intact as much as possible . . . allowing for tip of beak and tail outside blue circle use reversed logo on dark field
Call 770-683-6833 to schedule a complimentary lunch and tour!
6D — The Newnan Times-Herald — Sunday, October 21, 2012
Taste of Home
Winery turns holiday entertaining into holiday fundraiser
Cran-Apple Salad
The holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special. For the third year, Gallo Family Vineyards is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts the simple act of entertaining with wine and mailing in the cork will help to end senior hunger. Gallo Family V ineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and foodfriendly wines can be mailed back through Dec. 31, 2012. For every cork mailed back a $5 donation will be made to MOWA A. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www.everycorkcounts.com.
“We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.” In the spirit of the season and this impor tant cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato. And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America. *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between Aug. 1, 2012 and Dec. 31, 2012 and received by Jan. 10, 2013 to Meals On Wheels Association of America, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts. com, www.mowaa.org or join in at w w w.Facebook.com/ GalloFamilyVineyards.
Glazed Fresh Apple Cake with Orange and Walnut From the Gallo Family recipe book Pairs well with Gallo Family Vineyards Moscato Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes For brunch or dessert, this crowd-pleasing cake is also big on flavor. You’ll need one orange for both the zest and juice in the cake and glaze.
Ingredients: ½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith Fresh Orange Glaze 1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar
Preparation Preheat the oven to 350°F. Grease a bundt or tube pan and set aside. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan. Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.
Yield: 6 Servings Prep/Total Time: 5 min.
1 can (14 ounces) whole-berry cranberry sauce
1 medium unpeeled tart apple, diced 1 celery rib, thinly sliced 1/2 cup chopped walnuts
FULL-SERVICE CHILD CARE FACILITY
Directions Combine the cranberry sauce, apple and celery. Cover and refrigerate until serving. Stir in walnuts just before serving.
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Apple Pork Chops Ingredients: 3 4 2 2
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Taste of Home
Pulled pork goes beyond the bun If America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun. New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more. Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board: z Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan
cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch. z Pulled Pork Fried R i c e : Put down that Chinese take - out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg. z BBQ Pulled Pork Pizz a: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.
z P u l l e d P o r k Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Ser ved alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night. To prepare perfect pulled pork, follow these simple tips from the National Pork Board:
Ingredients 3-pound boneless pork shoulder or sirloin roast teaspoons dried sage leaves teaspoons dried thyme leaves teaspoons salt teaspoon dried rosemary leaves tablespoon canola oil or other neutral-flavored oil cup chicken broth
If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.
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‘WE’RE PROUD OF NEW FACILITY’ — STACK
New Piedmont Newnan opens Tuesday By ALEX MCRAE alex@newnan.com Piedmont Newnan Hospital officially opens Tuesday at its new campus at 745 Poplar Road. But before that can happen the aging facility on Hospital Road must be officially closed. It’s not a process that happens with the flip of a switch or wave of a magic wand. Moving from the old facility to the new is actually a balancing act that requires keeping both facilities open for more than a week as people, equipment and procedures underPhoto by Jeffrey Leo go a transition that allows no for error. There was activity Friday at the new Poplar Road campus of Piedmont Newnan Hospital, set to offi- room It’s not a process anyone cially open Tuesday. On Friday, outpatient radiology procedures began at the new hospital and the outpatient lab and respiratory center opened. The Poplar Road Command Center, from which the takes lightly. But, so far, the procedure is going smoothly final move will be overseen Tuesday, opened Friday during daytime hours.
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and remarks from hospital officials make it clear they are ready to officially celebrate the opening of Georgia’s newest hospital on Tuesday at 745 Poplar Road beside Interstate 85. “We’ve waited a long time to be able to welcome patients to their new community hospital,” said Tim Stack, president and CEO of Piedmont
NEW CANCER HOSPITAL Blessing event held at facility
Hea lt hca re. “ We’re proud of the new facility and the expanded services we offer residents of Coweta County and the surroundRelated ing areas. The open- story, page of ing 5A the new Piedmont Newna n Hospita l is pa ramount to our vision of providing comprehensive, quality health care services across the Piedmont Healthcare system.” The final days of joint operation between the two facilities are scheduled down to the minute to make sure that essentia l ser vices offered at Hospital Road remain in place until those services are
See HOSPITAL, page 2A
Westmoreland hears concerns about energy regulations By W. WINSTON SKINNER winston@newnan.com U.S. Rep. Lynn Westmoreland toured CowetaFayette EMC’s north Coweta headquarters on Friday afternoon. His tour followed a meeting with CowetaFayette staff and directors about federal energy
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BBQ Pulled Pork Pizza
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Preparation Preheat an oven to 300°F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside. Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bitesized pieces. Moisten/season with cooking juices to taste.
Serving Suggestions
z The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.
Coweta’s Choice
Yield: 8 to 10 servings Prep time: 10 minutes / Cook time: 2 3/4 to 3 1/4 hours
1 2 2 1½ 1 1 1
rect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.
z The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from For more versatile pork the pork shoulder, and the r e c i p e s a n d i n s p i r i n g leaner, flavorful pork sirloin tips, visit PorkBeInspired. roast, from the lower end of c o m o r Fac e b o o k .c o m / the loin. Po r k B e Insp ir e d. Fo ll ow z The Temperature: the National Pork Board For fall-apart pork, your best on Pinterest and Twitter @ tools are patience and indi- AllAboutPork.
Herb Rub Oven-Braised Pulled Pork
Pulled Pork Wrap
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