Taste of Home, 2016

Experience AMERICA’S #1 LIVE Cooking Show!

TASTEOFHOME.COM/COOKINGSCHOOL

Gener Admis al sion

$10

Tickets A at the dvailable oor!

Wednesday, Oct. 12th Doors Open At 5 PM • Show Starts At 7 PM

Princeton Community Middle School CLARION & Presented by PRINCETON DAILY

(1106 N. Embree – The old Princeton High School)

PRESENTED BY

Princeton

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TASTE OF HOME COOKING SCHOOL

PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

Welcome to the Taste of Home Cooking School Culinary Specialist

Dana Elliott

Taste of Home Cooking School

Master of Ceremonies Jeff Schumacher, Publisher

Tonight’s Cookbook Recipe Demonstrations • Prosciutto Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola • Chorizo and Eggs Ranchero • Cheeseburger Soup • Creole Rice Cakes • Sausage Wonton Stars • Easy-Bake Personal Lasagna • Chicken Florentine Meatballs • Yummy Zucchini Chocolate Cake

National Sponsors: PRESENTED BY

Princeton Daily Clarion

Vendors & Sponsors Include: Sponsors: Carts Gone Wild Hometown IGA Kaity’s Custom Cabinets Old National Bank Sears Stoll’s Country Inn Uniquely Michaels

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Fall 2016 Door Prizes • Eggland’s Best • Eggland’s Best Tote, iPad Holder, Eggbert (stuffed egg), Eggland’s Best whisk and spatula • National Honey Board • White serving dish, recipe booklet, National Honey Board spatula • Jones Dairy Farm • A Celebration of Great Taste – Jones Dairy Farm Cookbook • Taste of Home • Taste the Seasons Summer Box • Cookbooks • Everyday Slow Cooker & One Dish Recipes • Simple & Delicious Cookbook • Skillet Sensations • Most Requested Recipes 2016 • Chocolate Delights • And More!

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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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, 2016– 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 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, five 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.

A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs 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 and proprietary hen feed, 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, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Savory Pumpkin Quiche.

Savory Pumpkin Quiche Prep: 15 min. Bake: 50 min. + standing 3 large Eggland’s Best eggs 1 can (15 ounces) solidpack pumpkin 1 can (5 ounces) evaporated milk 1/2 pound bacon strips, cooked and crumbled 1/2 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup grated Parmesan cheese 1 tablespoon all-purpose flour 1 frozen deep-dish pie shell Preheat oven to 375.

In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie shell.

Bake on lower oven rack 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting.

Yield: 8 servings.

VOTE D 2015

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

• Cemetery saddles and cones available year round • Custom orders for wedding flowers, large pew bows and cemetery flowers are welcome • Decorative bows in 3 sizes for most occasions and seasons

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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Cabbage Roll Casserole Recipe TOTAL TIME: Prep: 20 min.

Bake: 55 min. + standing MAKES: 12 servings Ingredients 2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans (15 ounces each) tomato sauce, divided 1 teaspoon dried thyme 1/2 teaspoon dill weed 1/2 teaspoon rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 2 cups cooked rice 4 bacon strips, cooked and crumbled 1 medium head cabbage (2 pounds), shredded 1 cup (4 ounces) shredded part-skim mozzarella cheese Coarsely ground pepper, optional Nutritional Facts 1 piece: 256 calories, 13g fat (5g saturated fat), 56mg cholesterol, 544mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 20g protein.

Directions Preheat oven to 375°.

In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer.

Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage.

Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving.

If desired, sprinkle with coarsely ground pepper.

Yield: 12 servings.

Cabbage Roll Casserole Recipe photo by Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Discover the Versatility of Honey

The holidays are quickly approaching and it’s time to start thinking about entertaining with friends and family. Treat your guests to a new and exciting spread that will really impress their taste buds. How you may ask?

By turning to an all-natural ingredient that is delightful in both sweet and savory recipes and will be your secret weapon to make all your dishes truly shine – Honey!

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 functionality to dishes – complementing and enhancing the flavors of a variety of ingredients. It pairs nicely with the tangy richness of certain cheeses, because it balances the bitterness in certain foods. Next time you have guests over, reach in your cupboard and add a touch of golden sweetness to a delicious cheese board. Let your guests experiment with various cheese and honey pairings to truly appreciate the nuances of balancing unexpected flavors.

Additionally, honey modifies salty perception and works well with cured prod-

ucts, like prosciutto and bacon. Try adding honey to a fun appetizer that showcases the classic pairing of sweet and salty, like a juicy pear wrapped with prosciutto and blue cheese and drizzled with honey. The combination of these two flavor profiles will have your friends and family begging you to host every get together.

But you don’t have to search for brand new recipes if you already have a cherished recipe that you and your family love. 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 dressings, 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 onefourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit.

From soup to nuts, and

everything you can bake, broil, grill, blend or churn in between, honey’s got you covered. It may be the most versatile ingredient in your pantry, and don’t forget these easy cooking tips when cooking with honey: When storing honey at home, it is best to keep it in an airtight container at room temperature. If your honey begins to crystalize, don’t throw it out – just gently warm it and stir periodically until crystals dissolve.

When cooking and baking with honey, it can easily be removed from the measuring spoon by spraying the utensil with non-stick spray before adding honey.

Select mild honeys, such as clover, when cooking or baking with other delicate fla-

vors. Select a darker colored honey to accompany a stronger partnering flavor, such as peanut butter, bananas, and strong cheeses.

This holiday season, wow your guests with a recipe that incorporates multiple flavor components. This Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey is the perfect example of honey’s versatility.

The sweetness of the honey works well with the distinct flavors of the pomegranate and feta, creating a perfectly balanced dish. This appetizer has so many delicious flavors that it is sure to become a recipe your guests’ will request at every gathering.

TASTE OF HOME COOKING SCHOOL

Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey

spray. Place baguette slices on one prepared pan; lightly spray with cooking spray.

Place squash on other prepared pan; lightly spray with Ingredients: cooking spray. Transfer both Olive oil cooking spray pans to oven; bake bread 8 1 - baguette, sliced diagoto 10 minutes or until crisp nally 1/4-inch thick (about 24 (turning once), and squash t pieces) 20 to 25 minutes or until 1 pound - butternut squash, golden brown and tender cubed (1/2-inch cubes) (stirring once). Allow bread 8 ounces - feta cheese, and squash to cool before ascrumbled sembling crostini.

1/4 cup - whipped cream Meanwhile, place feta, cheese cream cheese and pepper in 1/4 teaspoon - ground bowl of food processor fitted black pepper with knife blade attachment.

Arils from 1 pomegranate Process 3 to 5 minutes or 1/4 cup - fresh mint leaves, until very smooth; scraping r chopped down sides of bowl occasionhoney, for drizzlling ally.

To serve, spread each Directions: piece of toasted bread with Preheat oven to 350 degrees 2 teaspoons whipped feta.

F. Lightly spray two rimmed Divide roasted squash and baking pans with cooking pomegranate arils over feta.

PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

Sprinkle with mint and drizzle with honey; serve immediately.

For more information, visit www.honey.com.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Strengthening the Fabric of Our Community Thank you for your dedication, passion and hard work!

Old National proudly supports the 2016 Taste of Home Cooking School.

Princeton 1703 W Broadway St 812-386-8100 oldnational.com

Member FDIC

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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Applesauce Sweet Potatoes Recipe TOTAL TIME: Prep: 15 min.

Cook: 4 hours MAKES: 8 servings Ingredients 3 pounds sweet potatoes (about 5 medium), peeled and sliced 1-1/2 cups unsweetened applesauce 2/3 cup packed brown sugar 3 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 cup glazed pecans, chopped, optional Add to Shopping List Nutritional Facts 3/4 cup (calculated without pecans): 303 calories, 5g fat (3g saturated fat), 11mg cholesterol, 57mg sodium, 65g carbohydrate (39g sugars, 6g fiber), 3g protein.

Directions Place sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix applesauce, brown sugar, melted butter and cinnamon; pour over potatoes.

Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon.

Yield: 8 servings.

Applesauce Sweet Potatoes Recipe photo by Taste of Home

Cinnamon Apple Shakes Recipe TOTAL TIME: Prep/Total Time: 10 min.

MAKES: 4 servings Ingredients 3 cups vanilla ice cream 3/4 cup 2% milk 1/2 cup cinnamon applesauce 1/4 cup caramel ice cream topping 1/2 teaspoon rum extract Nutritional Facts 1 cup: 300 calories, 12g fat (7g saturated fat), 47mg cholesterol, 175mg sodium, 45g carbohydrate (25g sugars, 1g fiber), 5g protein.

Directions In a blender, combine all ingredients; cover and process until smooth.

Pour into chilled glasses. Serve immediately.Yield: 4 servings.

Cinnamon Apple Shakes Recipe photo by Taste of Home

12 PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016 12 PRINCETON DAILY CLARION MONDAY, OCTOBER 10, 2016

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TASTEOFHOME .COM/COOKINGSCHOOL

• 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

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016 PRINCETON DAILY CLARION MONDAY, OCTOBER 10, 2016

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Dana Elliott, Culinary Specialist Our Presenter

Wednesday, October 12th Doors Open At 5 PM • Show Starts At 7 PM Princeton Community Middle School

(1106 N. Embree, Princeton – The old Princeton High School) Sponsored in part by Princeton

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Caramel Peanut Bars Recipe TOTAL TIME: Prep: 25 min.

Bake: 15 min. + cooling MAKES: 36 servings

Ingredients 1-1/2 cups quick-cooking oats 1-1/2 cups all-purpose flour 1-1/4 cups packed brown sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, melted 1 package (14 ounces) caramels 1/2 cup heavy whipping cream 1-1/2 cups (9 ounces) semisweet chocolate chips 3/4 cup chopped peanuts

often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.Yield: 3 dozen.

Nutritional Facts 1 each: 197 calories, 10g fat (5g saturated fat), 16mg cholesterol, 113mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 3g protein.

Directions In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.

In a heavy saucepan or microwave, melt caramels with cream, stirring Caramel Peanut Bars Recipe photo by Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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Cranberry Hot Wings Recipe TOTAL TIME: Prep: 50 min.

Cook: 2 hours MAKES: 30 servings Ingredients 1 can (14 ounces) jellied cranberry sauce, cubed 2 tablespoons ground mustard 2 tablespoons hot pepper sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 1 tablespoon cider vinegar 2 teaspoons garlic powder 1 teaspoon grated orange peel 3 pounds chicken wings Blue cheese salad dressing and celery sticks Directions In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted.

Meanwhile, cut wings into three sections; discard wing tip sections.

Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally.

Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery.Yield: about 2-1/2 dozen.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Cranberry Hot Wings Recipe photo by Taste of Home

Mixed Greens with Orange-Ginger Vinaigrette Recipe TOTAL TIME: Prep/ Total Time: 20 min.

MAKES: 8 servings

2 medium navel oranges, peeled and sliced crosswise 1 cup thinly sliced red onion

Ingredients 1/4 cup orange juice 1/4 cup canola oil 2 tablespoons white vinegar 2 tablespoons honey 2 teaspoons grated fresh gingerroot 1/2 teaspoon salt 1/4 teaspoon cayenne pepper

Nutritional Facts 1-1/2 cups: 119 calories, 7g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

SALAD: 12 cups torn mixed salad greens

Directions In a small bowl, whisk the first seven ingredients until blended.

In a large bowl, toss greens with

1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with

remaining vinaigrette.

Yield: 8 servings.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Taste of Home Cooking School – Dana Elliott 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.

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!

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 MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

Jones Dairy Farm Hits the Road with Taste of Home This Fall Jones Dairy Farm joins the Taste of Home Cooking School on its 2016 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.

Taste of Home Cooking School participants will learn the benefits of cooking with Jones Sausage, made from premium cuts of meat raised with no added hormones and all natural ingredients completely free of MSG, nitrites or nitrates, 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.

For 127 years, Jones Dairy Farm has been committed to delivering quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best known for their all natural sausage, Jones Dairy Farm also produces an extended line of products

made from high quality, simple ingredients including dry aged bacon, naturally smoked ham and Canadian bacon, turkey bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of delicious flavors. From Mild to Maple, and Turkey to Chicken, Jones Dairy Farm has the sausage to suite every appétit.

If you’re looking for an easy-to-make breakfast recipe or something special for breakfast for dinner that the entire family will enjoy, try this delicious Breakfast Grilled Cheese Sandwich that features Jones All Natural Pork Sausage and Naturally Smoked Canadian Bacon. This breakfast grilled cheese is packed with protein along with eggs, spinach and sharp Cheddar cheese.

Breakfast Sausage & Canadian Bacon Grilled Cheese Serves 1 Ingredients: 2 teaspoons olive oil 2 eggs 2 slices hearty bread, buttered on 1 side 4 slices sharp cheddar cheese 2 Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Patties, cooked 2 slices Jones Dairy Farm Canadian Bacon 1 handful baby spinach Directions: In small skillet heat olive oil over medium-high heat. Add eggs, break yolk and cook until set. Remove from heat and set aside.

Lay out bread; on unbuttered side add 2 slices cheese, sausage, Canadian bacon, eggs, baby spinach and remaining 2 slices cheese. Top with other slice of bread butter side out.

Heat Panini maker or griddle to medium heat. Cook sandwich until hot and cheese is melted.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

Cranberry Orange Mimosas Recipe TOTAL TIME: Prep: 10 min.

MAKES: 12 servings Ingredients 2 cups fresh or frozen cranberries 3 cups orange juice, divided 2 tablespoons lemon juice 3 bottles (750 milliliters each) Champagne, chilled Fresh mint leaves, optional Directions Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down sides of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and process until blended.

Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

Yield: 12 servings.

Rum-Glazed Pumpkin Cake Recipe TOTAL TIME: Prep: 20 min.

Bake: 55 min. + cooling MAKES: 12 servings Ingredients 1/2 cup chopped pecans 1 can (15 ounces) solid-pack pumpkin 1/2 cup sugar 1/2 cup canola oil 4 large eggs 1/4 cup water 1 package yellow cake mix (regular size) 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves

Cranberry Orange Mimosas Recipe photo by Taste of Home

gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat.

Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.Yield: 12 servings.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

GLAZE: 1 cup sugar 1/2 cup butter, cubed 1/4 teaspoon ground cinnamon Dash ground cloves 1/2 cup rum Directions Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan. In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices;

Rum-Glazed Pumpkin Cake Recipe photo by Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

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Slow Cooker Garlic-Sesame Beef Recipe TOTAL TIME: Prep: 15 min. + marinating Cook: 5 hours MAKES: 6 servings Ingredients 6 green onions, sliced 1/2 cup sugar 1/2 cup water 1/2 cup reduced-sodium soy sauce 1/4 cup sesame oil 3 tablespoons sesame seeds, toasted 2 tablespoons all-purpose flour 4 garlic cloves, minced 1 beef sirloin tip roast (3 pounds), thinly sliced Additional sliced green onions and toasted sesame seeds Hot cooked rice

Nutritional Facts 2/3 cup (calculated without rice and additional sesame seeds): 384 calories, 16g fat (4g saturated fat), 145mg cholesterol, 471mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 47g protein.

Directions In a large resealable plastic bag, mix the first eight ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender.

Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.

Yield: 6 servings.

Festive Cranberry Drink Recipe TOTAL TIME: Prep: 25 min.

Cook: 20 min. MAKES: 12 servings Ingredients 4 cups fresh or frozen cranberries 3 quarts water, divided 1-3/4 cups sugar 1 cup orange juice 2/3 cup lemon juice 1/2 cup red-hot candies 12 whole cloves Add to Shopping List Nutritional Facts 1 cup: 178 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 46g carbohydrate (39g sugars, 2g fiber), 0 protein.

Directions In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.

Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.

Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.

Remove from the heat. Strain through a fine mesh sieve or cheesecloth.

Discard spice bag. Serve drink warm or cold.

Yield: 3 quarts

Festive Cranberry Drink Recipe photo by Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

23

Mini Phyllo Tacos Recipe TOTAL TIME: Prep: 30 min.

Bake: 10 min. MAKES: 30 servings Ingredients 1 pound lean ground beef (90% lean) 1/2 cup finely chopped onion 1 envelope taco seasoning 3/4 cup water 1-1/4 cups shredded Mexican cheese blend, divided 2 packages (1.9 ounces each) frozen miniature phyllo tart shells Nutritional Facts 1 each: 63 calories, 3g fat (1g saturated fat), 11mg cholesterol, 156mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

Directions Preheat oven to 350°. In a small skillet, cook beef and onion over

medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil.

Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup cheese blend.

Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture.

Bake 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper.

To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.Yield: 2-1/2 dozen.

Roasted Vegetable Dip Recipe TOTAL TIME: Prep: 15 min.

Bake: 25 min. + cooling MAKES: 20 servings Ingredients 2 large sweet red peppers 1 large zucchini 1 medium onion 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (8 ounces) reduced-fat cream cheese Assorted crackers or fresh vegetables Nutritional Facts 2 tablespoons dip (without crackers): 44 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg

sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.

Directions Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally.

Cool completely.

Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers.Yield: 20 servings (2 tablespoons each).

Mini Phyllo Tacos Recipe photo by Taste of Home

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER MONDAY, OCTOBER 10, 2016

TASTE OF HOME COOKING SCHOOL

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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