Taste of Home, October 2015

Thursday, Oct. 8th Doors Open At 5 PM • Show Starts At 7 PM

Learn

new Fall recipes, meal ideas, & creative cooking tips

Meet

hundreds of people like you who love to cook

Receive

a gift bag with valuable coupons & Taste of Home magazines

General n o i s s i m d A

$10

ailable Tickets Av oor! at the d

Join Us!

The New Princeton Middle School CLARION & Presented by PRINCETON DAILY

(North Embree St. – The old Princeton High School)

Princeton

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

to the Taste of Home Cooking School

Welcome

Culinary Specialist

Dana Elliott

Taste of Home Cooking School

Master of Ceremonies

Todd Mosby..........President and CEO, Gibson County Economic Development

Vendors & Sponsors Include:

Sponsors: Princeton Daily Clarion Hometown IGA Sears Hometown Store Gibson General Hospital Kaity’s Custom Cabinets Uniquely Michael’s Florist & Gifts Richard’s Furniture & Mattress Carts Gone Wild RE/MAX Midwest Real Estate & Appraisal Princeton Auto Parke Stoll’s Country Inn Kenny Dewig Meats

Subway Old National Bank Aerotek Good Samaritan Home & Rehabilitative Center

Vendors: BeautiControl Cosmetics - Faye Powell doTerra - Judy Barber Evansville Teacher’s Federal Credit Union Gibson General Hospital Auxiliary Hometown IGA Ideal Network’s Healthy Habits Café and Cooking School J.R. Watkins Products - Nyla McKinzie

National Sponsors: Presented by

Kaity’s Custom Cabinets North Woods Cottage Plexus - Dana Wells Princess House - Joan Chandler Princeton Daily Clarion Circulation Dept.

Richard’s Furniture & Mattress Scentsy - Gina O’Bradovich Tastee Freez Tupperware - Jessica Steckler Uebehlor & Sons Uniquely Michael’s Florist & Gifts Zija - Steve Wilson

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4 PRINCETON DAILY CLARION & MT. CARMEL REGISTER

WEDNESDAY, OCTOBER 7, 2015

Eggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes

Cedar Knolls, N.J., DATE, 2015– To commemorate high quality fresh ingredients athome chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this fall. Participants will have the opportunity to learn new cooking tech-

niques, 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 con-

tains 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 just 60 calories per large egg and cost only a few cents more than ordinary eggs.

TASTE OF HOME COOKING SCHOOL

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 Brie-andVeggie Brunch Strata; it’s a great dish to share with famA recent independent study ily and friends during holiday published in The Journal of Applied Poultry Research also brunch gatherings! revealed that Eggland’s Best Brie-and-Veggie eggs stay fresher longer than Brunch Strata ordinary eggs.

“Hearty, warm and filling, this pretty strata is great for The better taste, nutrition a gathering. You can substiand freshness of Eggland’s Best eggs are due to Eggland’s tute 2 cups of shredded Swiss cheese for the Brie, if you Best’s quality assurance prowish.” - Lee Elrod, Newnan, gram and proprietary hen Georgia feed, which includes an allvegetarian hen diet of healthy

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

Brie-and-Veggie Brunch Strata “Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish.”

- Lee Elrod, Newnan, Georgia Prep: 30 min. + chilling Bake: 45 min. + standing 1 large onion, halved and thinly sliced 1 large sweet red pepper, chopped 1 large Yukon Gold potato, peeled and cubed 2 tablespoons olive oil 1 loaf sourdough bread (1 pound), cubed 1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes 1 cup (4 ounces) shredded Parmesan cheese 8 Eggland’s Best eggs 3 cups 2% milk 2 tablespoons Dijon mustard 1 teaspoon seasoned salt 1 teaspoon pepper In a large skillet, sauté the onion, red pepper and potato in oil until tender.

In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 323 calories, 15 g fat (7 g saturated fat), 169 mg cholesterol, 745 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

Jones Dairy Farm Celebrates Six Generations of Jones Sausage on America’s Breakfast Table

FORT ATKINSON, Wis. -- Jones Dairy Farm joins the Taste of Home Cooking Schools on its national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889.

ingredients completely free of MSG, nitrites and preservatives for a farm-fresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today.

Dairy Farm also produces an extended line of wholesome products including dry aged bacon, ham, Canadian bacon, turkey bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available both fully cooked and For 126 years, Jones Dairy uncooked in links, patties and Farm has been committed a roll, in a variety of flavors. to delivering high-quality From Mild to Maple, and Taste of Home Cooking School products that you can feel good Turkey to new Chicken, Jones participants will learn the about eating, adding to recipes Dairy Farm has the sausage to benefits of cooking with Jones and serving your friends and suite every appétit.

Sausage, made from premium family. Best known for their cuts of meat and all natural all natural sausage, Jones If you’re looking for a special

Fiesta Pinwheels TOTAL TIME: Prep: 15 min. + chilling MAKES: 20 servings Ingredients 1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 1/4 cup picante sauce 2 tablespoons taco seasoning Dash garlic powder 1 can (4-1/2 ounces) chopped ripe olives, drained

1 can (4 ounces) chopped green chilies 1 cup (4 ounces) finely shredded cheddar cheese 1/2 cup thinly sliced green onions 8 flour tortillas (10 inches) Salsa Directions In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until

brunch recipe or making breakfast for dinner for the entire family, try this play off a traditional Italian Caprese salad.

Jones Sausage is a savory, satisfying addition to the fresh tomatoes, basil and freshly shredded Mozzarella that creates a delicious, appealing dish that’s sure to impress.

smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.

Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces.

Serve with salsa.Yield: about 5 dozen.

Editor’s Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

Recipe and photo compliments of Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

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Caprese Sausage Bake Serves 6

Ingredients: 6 large eggs Salt and pepper to taste 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links 3 cups frozen shredded hash browns, thawed 1 cup grape or cherry tomatoes, halved or quartered 1/2 cup fresh basil, chopped 6 ounces shredded fresh mozzarella cheese, divided Directions: Preheat oven to 375˚. Spray 8x8 glass baking dish with nonstick spray.

Whisk eggs, salt, and pepper in bowl; set aside.

Arrange Jones Sausage links in an even layer in bottom of baking dish. Spread hash browns evenly on top. Sprinkle with half shredded cheese followed by tomatoes and basil. Pour in eggs; gently shake baking dish to ensure eggs are evenly distributed. Sprinkle remaining cheese on top.

Cover with foil that’s been sprayed with nonstick spray and bake for 40 minutes. Remove foil and continue baking for 5-10 minutes or until cheese is golden brown. Let sit for 15 minutes before slicing and serving.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

Discover the Versatility of Honey

Firestone, Colo. – It’s hard to imagine anything more pure and natural than oneingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from the hive to the table. With more than 300 different honey varietals found in the United States, it is no wonder Firmenich named honey the 2015 Flavor of the Year.

The journey of honey begins with humble honey bee.

Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market by performing the vital function of pollination. In fact, about one-third of the U.S. diet --

including almonds, apples, avocados, blueberries and more -- is derived from insectpollinated plants and honey bees are responsible for about 80 percent of that process.

flavors, making it a clear favorite for coffee and tea.

Additionally, honey modifies salty perception and works well with cured products, like ham and bacon.

For centuries, honey has been a breakfast staple, but it is now being revered as one of the most versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides balance to dishes – complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases sourness in certain foods.

Honey also balances bitter

Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume.

For sauces, marinades and salad dressings, substitute honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and in addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking

soda and reduce the oven temperature by 25 degrees Fahrenheit.

This holiday season, wow your guest with a tasty spin on a traditional favorite. Our Wild Rice and Mushroom Stuffing recipe is the perfect example of honey’s versatility.

The sweetness of the honey works well with the distinct flavors of the onion and garlic, creating a caramelization of ingredients. This savory dish has so many delicious flavor profiles that it is sure to become a recipe your family requests year after year.

Wild Rice and Mushroom Stuffing For recipe see page 16

Cherry-Glazed Chicken with Toasted Pecans TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings Ingredients 4 boneless skinless chicken breast halves (4 ounces each) 3/4 cup cherry preserves 1 teaspoon onion powder 2 ounces fontina cheese, thinly sliced 2 tablespoons chopped pecans, toasted

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Directions Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°.

Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.Yield: 4 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe and photo compliments of Taste of Home

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

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Pumpkin-Butterscotch Gingerbread Trifle TOTAL TIME: Prep: 1 hour + cooling MAKES: 18 servings Ingredients 1 package (14-1/2 ounces) gingerbread cake mix 1-1/4 cups water 1 egg 4 cups cold fat-free milk 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix 1 can (15 ounces) solid-pack pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon each ground ginger, nutmeg and allspice 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds.

Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

Recipe and photo compliments of Taste of Home

In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

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In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.Yield: 18 servings.

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10 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, WEDNESDAY,OCTOBER OCTOBER 2015 DAILY CLARION & MT. CARMEL REGISTER 7, 7, 2015 10 PRINCETON

Learn

new Fall recipes, meal ideas, & creative cooking tips

Meet

hundreds of people like you who love to cook

TASTE OF HOME COOKING SCHOOL

Receive

a gift bag with valuable coupons & Taste of Home magazines

COOKINGSCHOOLBLOG.COM

• Enjoy creative and entertaining cooking demos by our top culinary specialists • Learn step-by-step techniques from a pro • Meet hundreds of people like you who love to cook • Take home a free gift bag filled with great products, coupons and Taste of Home magazines

Presented by

Dana Elliott, Culinary Specialist Our Presenter

TASTE OF HOME COOKING SCHOOL

PRINCETON PRINCETONDAILY DAILYCLARION CLARION&&MT. MT.CARMEL CARMEL REGISTER REGISTER WEDNESDAY, WEDNESDAY,OCTOBER OCTOBER 7, 2015

Join Us! Thursday, October 8th Doors Open At 5 PM • Show Starts At 7 PM The New Princeton Middle School (North Embree St. – The old Princeton High School)

Sponsored in part by Princeton, Indiana | www.gibsongeneral.com

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TASTE OF HOME COOKING SCHOOL

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

Slow-Cooked Apple Cranberry Cider TOTAL TIME: Prep: 5 min. Cook: 2 hours MAKES: 11 servings Ingredients 3 cinnamon sticks (3 inches), broken 1 teaspoon whole cloves 2 quarts apple cider or juice 3 cups cranberry juice 2 tablespoons brown sugar Directions Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.

In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag.

Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.Yield: 11 cups.

Recipe and photo compliments of Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

Physicians Mutual Values Family Traditions Omaha, Neb., August 17, 2015 – Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the third consecutive year. Physicians Mutual believes the kitchen table is where family traditions are born, meals are shared and celebrations take place.

“Our partnership with Taste of Home is a good fit for Physicians Mutual,” said

conversations take place. It’s where family decisions get made.

Rob Reed, Physicians Mutual President and CEO. “The Taste of Home community values the importance of spending time around the kitchen table with family and friends, just like we do at Physicians Mutual.”

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

“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.”

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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 family and friends. This dish is sure to be a new family favorite:

Country-Style Pork Loin with Gravy Recipe This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete.

1 boneless whole pork loin

roast (3 pounds) 1/2 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon ground mustard 2 tablespoons canola oil 2 cups reduced-sodium

chicken broth 1/4 cup cornstarch 1/4 cup cold water

tard. Add pork, one portion at a time, and shake to coat.

Hot mashed potatoes, optional

For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices.

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and musAbout 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

In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork.

Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.

supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and

Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice pork; serve with gravy and mashed potatoes if desired.

Yield: 8 servings.

Prep: 20 min. Cook: 5 hours

the families they serve. The companies have more than $3.3 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.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

American Kitchen® Cookware

by Regal Ware

Takes Inspiring Delicious ™ to a New Level American Kitchen Cookware

by Regal Ware is proud to partner with Taste of Home Cooking Schools as the exclusive cookware sponsor for the Fall 2015 season.

We believe the key to great tasting food is passionate cooks and the best cooking tools.

American Kitchen cookware

by Regal Ware provides the best tools to inspire delicious meals, conversation, and experiences with family and friends.

From September through December 2015, the Taste of Home Cooking School Tour

will be visiting more than 100 communities across the country. Each school will include a live cooking demonstration featuring American Kitchen cookware

by Regal Ware, and American Kitchen products will be used for other cooking demonstrations as well.

Attendees will be inspired to explore new levels of flavor in their dishes, to be more adventurous with cooking techniques, and to attempt that new recipe they always wanted to try.

Additionally, all attendees will receive a gift bag filled with goodies, including a valuable

Strengthening the Fabric of Our Community

American Kitchen by Regal Ware money-saving coupon, and much more!

Get your American Kitchen

by Regal Ware 10-inch tri-ply casserole pan today and try this great recipe which shows off the best qualities of its stovetop-to-oven-to-tabletop versatility.

About Regal Ware Regal Ware is known for producing the world’s finest cookware for families – Made in the USA, and is the premier manufacturer of high quality stainless steel cookware in the United States for the direct sales market worldwide. Regal Ware’s core values of integrity, dedication, performance and pride define the company.

Its innovative engineering and

legacy of quality manufacturing dates back to 1911. Regal Ware is committed to bringing people back to the table, and is doing so through consumer initiatives and product offerings that make cooking easier and more enjoyable. Regal Ware products include stainless steel and cast aluminum cookware as well as stainless steel bakeware available exclusively through direct-to-theconsumer sales channels. For more information visit www. regalware.com.

About American Kitchen American Kitchen Cookware

by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www.americankitchencookware.com.

Thank you for your dedication, passion and hard work!

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

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Pork Chops and Sweet Potatoes 4 bone-in pork chops (about 3/4 inch thick) 1/2 cup packed brown sugar 1/2 cup reduced sodium soy sauce 2 garlic cloves, minced 1/4 teaspoon pepper 2 sweet potatoes, peeled and cut into 1/2-inch cubes

1/3 cup maple syrup 2 tablespoons butter, melted 2 tablespoons brown sugar Salt to taste In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pepper; then

add the pork chops. Seal and refrigerate 8 hours or overnight.

In the American KitchenÂŽ 10inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter. Add the sweet potatoes,

toss to coat. Pour sweet potato mixture over pork chops. Bake uncovered at 350Ëš for 40-45 minutes or until sweet potatoes are tender.Yield: 4 servings.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

Continued from page 8

Wild Rice & Mushroom Stuffing

Ingredients: 1 cup - wild rice 4 cups - water, salted to taste 1 Tablespoon - oil 1/2 cup - minced onion 1/2 cup - chopped celery 1 teaspoon - minced garlic 2 cups - sliced mushrooms 1/4 cup - chopped dried apricots 2 Tablespoons - minced parsley 1/4 cup - honey Directions: In small saucepan, combine wild rice with salted water. Bring to a boil.

Cover, reduce heat and simmer until tender, approximately 45 minutes.

While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander.

In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

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The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

Door Prize List American Kitchen Cookware by Regal Ware Premium 10” stainless steel casserole pan + cover

Eggland’s Best Eggs Branded reusable tote bag with premium items

Taste of Home Cooking School Dana Elliott

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Meet Taste of Home Culinary Specialist Dana Elliott!

Dana began learning to cook from her mom at the early age of three. She has fond memories of her mom’s homemade spaghetti and meatballs – and still loves them to this day.

Dana’s interest in cooking led her to attend culinary school in Florida. She graduated from The Art Institute of Fort Lauderdale in Fort Lauderdale with a Bachelor of Science degree in Culinary Management and was the recipient of an Outstanding Culinary Achievement Award.

Jones Sausage Jones Sausage cookbook

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She went on to instruct post-secondary students on restaurant management and led corporate team building cooking classes.

Growing up near Indianapolis, Dana has many great memories in her kitchen over the years.

“I love to cook everything, and I love to eat everything!” She also enjoys the challenge of taking recipes from cookbooks and tweaking them to make them her own.

During the summer Dana loves to garden.

“I’m a miniature farmer. I have everything: cucumbers, celery, tomatoes, peppers, eggplants and horseradish,” she explains.

When asked what she loves most about Taste of Home Cooking School shows, Dana replies, “I love being on the stage and sharing new recipes. Everyone’s excited about food!”

Each of the Cooking School shows is live, so Dana says you never know what to expect. “My list of funny show moments over the years is long! I’ve tripped, and I almost fell off the stage once,” she says with a chuckle. But, it is a live show and the show must go on!

americankitchencookware.com

When Dana’s not busy on the road presenting Cooking School shows, she’s at home with her family near Indianapolis, Indiana.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

Curried Turkey Vegetable Soup Recipe TOTAL TIME: Prep: 15 min. Cook: 20 min.

MAKES: 6 servings Ingredients 1-1/2 cups fat-free half-and-half 2 medium onions, chopped 1 package (9 ounces) fresh baby spinach, 2 tablespoons canola oil coarsely chopped 2 to 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon curry powder 3 cups reduced-sodium chicken broth 1/4 teaspoon pepper 1 cup diced red potatoes 1 celery rib, sliced 1/2 cup thinly sliced fresh carrots 2 tablespoons minced fresh parsley 1-1/2 teaspoons minced fresh sage 2 cups cubed cooked turkey breast Recipe and photo compliments of Taste of Home Directions In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.

Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.Yield: 6 servings (2 quarts).

Kenny Dewig Meats Taking Holiday Orders Now Custom Beef Custom Pork Meat & Cheese Trays Retail Counter

Fresh Quality Meats We Accept Cash, Credit And Debit Cards.

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Hwy. 165, 3 miles west of Owensville, IN

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TASTE OF HOME COOKING SCHOOL

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

When You Need Appliances Let Us Help!!

Spending your hard earned money in Gibson County keeps our economy strong.

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Derrick & Tara Walker

Levi Richardson

Jeff Williams

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HOMETOWN STORE

1607 W. Broadway, Princeton, IN 47670

Sun. 1:00-6:00 p.m. • M-F 9:30 a.m. - 7:00 p.m. • Sat. 9:00 a.m. - 6:00 p.m.

812-385-5757

Owned and Operated By: Debra Walker

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015

TASTE OF HOME COOKING SCHOOL

Hometown IGA Makes Family Time Delicious!

M

ealtime is the perfect time to get the family together. And in these busy times, Hometown IGA can help make dinner quick and delicious, whether you prepare it yourself, or take it home ready to eat!

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Gabe’s Deli inside Hometown IGA has many quick and delicious meal choices to please the entire family. s 'ABE S &AMOUS &RIED #HICKEN s .OBLE 2OMAN S 4AKE N "AKE 0IZZA s 'ABE S -EAL $EALS serves a family of four! s 'ABE S OWN (ONEY "AKED $ONUTS &RESH -ADE )N 3TORE

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Princeton

Oakland City

Mt. Carmel

RR #3, Broadway & 5th Ave. Princeton, Indiana 47670 812-386-7664

W. Morton St. Oakland City, Indiana 47660 812-749-3072

1325 W 9th St Mt Carmel, Illinois 62863 618-262-5139