Taste of Home 2012

From the PageTO THE STAGE

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#EBTOH

Tuesday, October 30at Hobart Arena from 6:30-9:00pm

Tickets can be purchased by calling the Hobart Arena Box O#ce at 937-339-2911or order online at www.hobartarena.com

The makers ofDomino® Sugar andC&H® Sugar introducethe newest product totheir family of sweeten-ers, Domino® Light andC&H® Light. The newLight products are an all-natural blend of purecane sugar and stevia,with half the calories ofsugar. By blending purecane sugar with naturallysweet stevia, and a natu-ral flavor to enhance thetaste, Domino Foods hascreated a delicious lightsweetener with no artifi-cial ingredients.

The stevia plant hasbeen used for centuries asa sweetener. Pure canesugar and zero-calorie

stevia come together inDomino® Light andC&H® Light to create theideal sweetener – a per-fect sweet taste and halfthe calories of sugar.

Both brands, Domino®Light and C&H® Light,are available in two pack-age sizes, a 40-countpacket box and a 2 lb. re-sealable pouch.

The 40-Count packetbox is convenient forquick, portion controlservings for beverages orfor sprinkling on fruit orcereal. Individual packetsof our sugar and steviablend are ideal for travel,in offices, or for everydayconvenience. Domino®Light and CH® Light

packets are a perfect, low-calorie sweetener solu-tion, with only 5 caloriesper packet.

The 2 lb. pouch offersthe sweetness equivalentof a 4 lb. bag of sugar andis ideal for baking or foreveryday sweetening. There-sealable pouch makesscooping and storing easyand mess-free. And it’seasy to convert yourrecipes—just replace 1

cup of sugar with 1/2 cupof Domino® or C&H®Light Sugar & SteviaBlend to lighten yourrecipe by 350 calories.

“With most lower-calo-rie sweetener substitutes,baking success can belimited. Domino® andC&H® Light make bak-ing lower-calorie recipeseasier, with better qualityand without forgoingtaste,” states DominoFoods Vice President ofSales and Marketing,Maria Machita.

Ms. Machita goes on toexplain how DominoFoods created the uniquesweetness of their new

product, “We added a nat-ural flavor to enhance thetaste of Domino® andC&H® Light, whichmakes baked goods tasteso good.”

Find baking tips pluslight and delicious recipesusing Domino® Light andC&H® Light, at: domi-nosugar.com/light –and–chsugar.com/lightLIGHT CHOCOLATEPUDDING &WHIPPED CREAMYield: 4 ServingsPudding1/4 cup plus 1 Tbsp. -Domino® or C&H®Light1/4 cup - unsweetenedcocoa powder1/4 cup - cornstarch2 cups - 1% milk1 tsp. - vanilla extract

In a small saucepan,whisk together all dryingredients. Whisk inmilk, 1/2 cup at a time,until combined. Place

over medium heat, andcontinue to whisk untilthe pudding becomesthick and begins to bub-ble. Remove from heatand whisk in vanilla.Pour into medium-sizedbowl or individual servingbowls. Place a piece ofplastic wrap on the sur-face to prevent a skinfrom forming. Chill for atleast 2 hours. Serve withfresh whipped cream.WHIPPED CREAM1 cup - heavy cream1 to 2 Tbsp. - Domino®or C&H® Light1/2 tsp. - vanillaextract

In a large bowl, whipcream with an electricmixer on medium speeduntil soft peaks are justbeginning to form. AddDomino® or C&H® Lightand vanilla; increasespeed slightly until stiffpeaks form.

2 — Taste Of Home Cooking School Troy Daily News/Piqua Daily Call — October 2012

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Introducing the LIGHT Way to Do Sweet —Domino® Light and C&H® Light Sugar & Stevia Blend

It’s no secret Eggland’s Best (EB) is proudto hold their eggs to the highest standards offreshness, taste, nutrition and quality.From feeding their hens an all-natural,

vegetarian diet, to creating a strict qualityassurance program, to localizing production,Eggland’s Best is always striving to deliverconsumers the freshest possible eggs that aresuperior in taste and nutrition.In fact, the distinctive “EB” stamp assures

consumers they are purchasing a superioregg that contains 25 percent less saturatedfat, 10 times more vitamin E, twice theamount of vitamin D, and double the amountof omega-3 fatty acids, when compared toordinary eggs. Additionally, EB eggs are agood source of vitamins B2 (riboflavin), B5,and B12.The commitment Eggland’s Best with-

holds to producing a better egg, has resultedin many prestigious awards including theGold Medal for superior taste, appearanceand freshness from The American Masters ofTaste for the last 10 years, the GoodHousekeeping Seal from Good HousekeepingResearch Institute, one of the 25 HealthiestFoods for Women by Prevention Magazine(2010), one of the Best Packaged Foods byPrevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine(2011) one of the Top 125 Foods for Men inthe Men’s Health annual nutrition awardsfor seven consecutive years (2005-2011) andone of the top 125 Best Packaged Foods forWomen according to Women’s Health maga-zine for three years (2008, 2010, 2011).Eggland’s Best eggs are certified as

Kosher and are available in the followingvarieties: 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 FrenchToast Bake recipe courtesy of Eggland’s Best.PEAR & VANILLA FRENCH TOASTBAKEOriginal recipe by Eggland's BestYield: 16 servingsPrep Time: 15 Minutes (1 hour refriger-ate time)Cooking Time: 40 minutesIngredients• 12 slices of bread, cut into smallcubes• 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)

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 arefoamy; set aside.• In a large skillet, melt butter and brown

sugar over medium heat until sugar begins tolightly bubble. Remove from heat and placesliced pears in skillet, stirring until pears arecoated with the brown sugar mixture.•Arrange half of the breadmixture on the

bottom of the casserole dish; spread pears ontop of bread, then layer remaining bread overpears.• Pour egg mixture over bread & pear lay-

ers, using a spatula or wooden spoon to gen-tly press down on the bread to allow egg mix-ture 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 tem-perature for 30 minutes before baking. If youare using walnuts, sprinkle walnuts over thetop before baking.• Bake uncovered at 350 degrees F for 40

minutes or until eggs are set and bread ispuffed up. Cool slightly before serving.Tips:• You can replace the walnuts in this

recipe for pecans or almonds.• Serve with powdered sugar, maple

syrup, or fresh whipped cream.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

Troy Daily News/Piqua Daily Call — October 2012 Taste Of Home Cooking School — 3

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RETAIL CENTER423 South Broadway Greenville, Ohio 45331

(888) 886-83189 A.M. TO 6 P.M. – Monday through Saturday

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Tickets available at Ron & Nita’s,Gateway Arts Council or by calling 937-498-2787

Presents SeriesPresents SeriesFiddler on the Roof

Sunday, November 4, 2012 • 7:00 PMSidney High School Auditorium

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Something For Everyone

Ted Vigil – A Tribute to John DenverSunday, February 10, 2013 • 7:00 PM

Sidney High School AuditoriumTickets $19.00 AAA Members $18.00

Simply SinatraSunday, April 14, 2013 • 7:00 PMSidney High School Auditorium

Tickets $19.00 AAA Members $18.00

Ticketsalso avaliable

at the door theday of the

performance!

Youth Education Series (YES!)Youth Education Series (YES!)

Winery Turns Holiday Entertaining into Holiday FundraiserThe holiday months are a

festive time of the year filledwith friends and families gath-ering together to celebrate oneanother and the year. Whetherit’s over a dinner table oracross the kitchen table, greatfood and wine are passed andpoured as we toast the peoplethat make our lives special.

For the third year, GalloFamily Vineyards® is offeringa simple way for Americans tohelp seniors who may not besurrounded by friends, familyand the abundance of food thatis traditionally associated withthe holidays. There are morethan 8 million seniors that facethe threat of hunger every day.With the third annual GalloFamily Vineyards Every CorkCounts™ the simple act ofentertaining with wine andmailing in the cork will help toend senior hunger.

Gallo Family Vineyardsinvites America to join them toraise up to $100,000* for Meals

On Wheels Association ofAmerica® (MOWAA). Makinga difference in the lives of theseseniors in need can be as sim-ple as uncorking a bottle ofwine or signing into Facebook.The corks from any bottle ofGallo Family Vineyards portfo-lio of approachable and food-friendly wines can be mailedback through December 31,2012. For every cork mailedback a $5 donation will bemade to MOWAA.Additionally,a simple, fun Facebook gamecan be played to make virtualcorks count to raise money andawareness for this importantcause. More information isavailable at www.everycork-counts.com.

“We are proud to supportMeals On Wheels Associationof America’s mission to endsenior hunger,” says StephanieGallo, a third generation Gallofamily member. “For the thirdyear in a row, the Every CorkCounts program gives Gallo

Family Vineyards and thethousands of Americans whoenjoy our wines an easy way tosupport this important cause.”

In the spirit of the seasonand this important cause,Gallo Family Vineyards hasopened its family cookbook toshare a recipe for the holidays.This sweet apple cake is a won-derful dessert to serve after ahome-cooked dinner or as awarm treat to greet guestsstopping over for some holidaycheer. The orange and walnutglaze pairs wonderfully withthe citrus notes in the GalloFamily Vineyards Moscato.

And when the last guest

leaves, be sure to send in thecorks to make every cork countto end senior hunger for MealsOn Wheels Association ofAmerica.

*Gallo will donate $5 foreach Gallo Family Vineyardscork mailed between August 1,2012 and December 31, 2012and received by January 10,2013 to Meals On WheelsAssociation of America®, up to$90,000. Gallo will also donate$0.10 for each consumer whoparticipates in the Facebookapp for a maximum total dona-tion of $10,000 during thesocial media promotion. Tolearn more about Every CorkCounts and where to send yourcorks visit the official websiteat www.EveryCorkCounts.com,www.mowaa.org or join in atwww.Facebook.com/GalloFamilyVineyards.GLAZED FRESH APPLECAKE WITH ORANGEANDWALNUTFrom the Gallo Family

recipe bookPairs well with GalloFamily Vineyards®MoscatoYield: 10 servings

Prep time: 10 minutesCook time: 45 minutesFor brunch or dessert, this

crowd-pleasing cake is also bigon flavor. You’ll need oneorange for both the zest andjuice in the cake and glaze.Ingredients½ cup (1 stick) unsaltedbutter, softened2 cups granulated sugar2 large eggs2 teaspoons grated orangezest2 cups all-purpose flour¾ teaspoon salt2 teaspoons baking soda2 teaspoons cinnamon1 cup coarsely choppedwalnuts3 cups grated tart apple,such as Granny SmithFresh Orange Glaze1 tablespoon orange juice

1 teaspoon grated orangezest¾ cup confectioners sugar

PreparationPreheat the oven to 350°F.

Grease a bundt or tube panand set aside.

In the bowl of an electricmixer, cream the butter andsugar together until light andfluffy and the mixture turnsalmost white. Beat in the eggsand orange zest. Sift the flour,salt, baking soda, and cinna-mon together and beat in to thebatter until just blended. Stirin the walnuts and apple.Spoon the batter into the pre-pared pan.

Bake for 45 minutes oruntil a cake tester insertednear the center comes outclean. Let cool in the pan com-pletely, then invert on a serv-ing platter. For the glaze,whisk the orange juice, zest,and confectioners’ sugartogether until smooth. Drizzleover the cake.

Pulled Pork Goes Beyond the BunIf America had a signature

dish, it might just be the pulledpork sandwich. This timelessfavorite has already capturedour hearts – so isn’t it time todiscover new favorites?Offering ample leftovers anddelicious versatility, pulledpork is finally getting a newlook and going beyond the bun.

New takes on pulled porkwill revitalize and add a flavor-ful dose of creativity to familymealtime. Once the pulledpork is prepared, it can beenjoyed throughout the weekin so many ways — with effort-less wraps, salads, pizzas,vibrant tacos and more.

Wake up your everyday din-

ner routine with these mouth-watering ideas from theNational Pork Board:

• Pulled Pork Wrap: Foran easy lunch, combine pulledpork, chopped romaine lettuce,Parmesan cheese and Caesardressing in a flour tortilla. Ifenjoying at home, warm thewrap in a sandwich press orskillet for a restaurant-qualitytouch.

• Pulled Pork FriedRice: Put down that Chinesetake-out menu! Fried rice is agreat way to use up leftoverprotein, rice and veggies. Inthis flavorful stir-fry, classicAmericana meets Asia with acombination of white or brown

rice, pulled pork, diced vegiesand a lightly beaten egg.

• BBQ Pulled PorkPizza: Think past your basicpizza night with this sweet andsavory take: top store-boughtpizza dough with barbecuesauce, your favorite cheese,pulled pork and sliced greenonions. Bake on high heat untilthe cheese is melted and thecrust is golden brown.

• Pulled Pork Scramble:Pulled pork for breakfast?Absolutely. Add leftover pulledpork to a scramble of eggs,onions, bell peppers andcheese. Served alongside slicedtomatoes and buttered toast,it’ll feel just like Sunday

brunch — even on a Mondaynight.

To prepare perfect pulledpork, follow these simple tipsfrom the National Pork Board:

• The Cuts: The best roastsfor preparing pulled porkinclude the hearty, succulentBoston Blade Roast (alsoknown as the Boston Butt),which comes from the porkshoulder, and the leaner, flavor-ful pork sirloin roast, from thelower end of the loin.

• The Temperature: Forfall-apart pork, your best toolsare patience and indirect heat.If preparing the roast in theoven or on the grill, the ideal“low and slow” preparationcalls for temperatures between250 and 300°F, for 1 to 1 1/2hours per pound. In a slowcooker, heat pork for 6 to 8hours on low or 4 to 5 hours onhigh.

• The Pull: When finishedcooking, remove from heat and

let sit, covered in foil, for 10 to15 minutes. “Pull” or shredmeat with two large forks, andplace in a large baking dish orpan. Discard any remainingfat, drizzle with sauce ifdesired, and serve.

For more versatile porkrecipes and inspiring tips, visitPorkBeInspired.com orFacebook.com/PorkBeInspired.Follow the National PorkBoard on Pinterest andTwitter@AllAboutPork.


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Johnsonville Sausageannounced it will team upwith Taste of HomeCooking School to bringconfident cooks new anddelicious ways to add fla-vor to family mealsthroughout the fall.

Johnsonville ItalianSausage – available inboth links and groundform – is a versatile ingre-dient that can add deli-cious flavor to a host of dif-ferent recipes. Whileother meats requiresauces and spices to flavora dish, Italian Sausagebrings the flavor all on itsown.

Made with only premi-um cuts of pork and theperfect blend of spicessince 1945, JohnsonvilleItalian Sausage brings thelevel of quality confidentcooks are looking for whencreating their families’

favorite “keeper” recipes.Whether it’s elevating theflavor in your family’s tra-ditional lasagna, or addingsome kick to traditionalsausage stuffing at theholidays, JohnsonvilleItalian Sausage is the per-fect choice.

Try Johnsonville’sItalian Meatballs recipewith your family tonight.This delicious dish is sureto bring everyone in yourhouse together for somequality family time.JOHNSONVILLEITALIAN MEATBALLSYield: 6 servingsPrep Time: 25 minCook Time: 20 minIngredients:• 1 pkg. (19 oz.)Johnsonville MildItalian Sausage Linksor Ground Sausage• 1 egg, lightly beaten• 1/3 cup dry bread

crumbs• 1/4 cup Parmesancheese, grated• 1/4 cup milk• 1/4 cup onion, finelychopped

Preparation:1. Preheat oven to

350oF.2. In a large bowl, com-

bine the egg, breadcrumbs, Parmesan cheese,milk and onion.

3. Remove sausagefrom casings.

4. Add sausage to thebread crumb mixture andmix well.

5. Shape into 20 meat-balls; arrange on a shal-low baking pan.

6. Bake for 20 minutesor until meatballs arecooked through (160o F).

7. Serve with yourfavorite sauce andspaghetti.

Johnsonville Italian Sausage and Taste of Home Bring New Flavor to Traditional Dishes

Saladmaster® is a 66-year-old American basedcompany and internationaldirect marketer of healthycooking solutions.Manufactured with pridein the heartland of theU.S.A., Saladmaster® iscommitted to their mission“We teach people how toprepare healthy, deliciousmeals for their familiesusing the right equipmentand techniques.”Bringing healthy meals

to your family’s table isquick and easy, made possi-ble by several unique fea-tures of the Saladmaster®product:• An audible Vapo-

Valve™ alerts the chef tothe progress of the foodbeing cooked. This technol-ogy allows you to cook atlower temperatures,retaining an average of93% of the nutritionalvalue of your food. Thistranslates into bettertasting, healthier food foryour family.• Detachable handle

system allows you to takeyour meal from the stove-top to the oven to thetable for beautiful servingand easy cleanup as wellas convenient storage.• State of the art engi-

neering allows for cookingwithout nutrient-leachingwater or calorie added oilso only the most nutri-tious and appetizing foodreaches your family table.• Saladmaster uses

316Ti technology thatcombines 316 StainlessSteel with Titanium. Weare the only cooking sys-tem to use 316Ti steelmade from steel mills inthe U.S.A. andSwitzerland. Thisadvancement providesyou peace of mind, securein the knowledge that youare preparing meals foryour family using thecleanest, safest materialsavailable in the worldtoday. Saladmaster® pro-

tects the quality, purity,color and flavor of food andresists chemical reactionwith acids and enzymes infoods.To learn more about

healthy and nutritious foodpreparation usingSaladmaster or if you’reinterested in a full time orpart time career opportuni-ty go towww.saladmaster.com andclick on “Find a Dealer”.LEMON DILL SALMONWITH VEGETABLESContributor: R a n d y

Pigeon; Wilsonville,Oregon, U.S.A.Saladmaster® Regional

ManagerPrep Time: 5 minCook Time: 25 minYield: 4 servings

Ingredients:3 bunches freshspinach, approximately5-7 ounces, washed2 cups cherry tomatoes,cut in half1 ½ pounds freshsalmon, rinsed and atroom temperature2 lemons, slice 1 lemonwidthwise into roundsand cut second lemonin half1 tablespoon fresh dill¼ teaspoons salt¼ teaspoon pepperDirections:

1. Place spinach in thebottom of theSaladmaster® 11” largeskillet and place 1 cup oftomatoes on top of spinach.2. Place salmon on top of

tomatoes and squeezelemon juice from 2 lemonhalves over the salmon.Sprinkle dill, salt and pep-per over food in pan.3. Top salmon with

lemon rounds and placesecond cup of tomatoesover salmon.4. Cover and place burn-

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fresh vegetablesTip: Saladmaster® ther-

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POTATO-CRUSTEDPORK CHOPS WITHPESTO SAUCEIngredientsFor the Pork:5 sprigs fresh thyme,leaves stripped3 sprigs fresh marjo-ram, leaves stripped1 clove garlicGrated zest of 1 lemon3 cups potato chips(regular or thick-cut)2 pounds bone-in, cen-ter-cut pork loin roastKosher salt and freshlyground pepper2 tablespoons extra-vir-gin olive oil2 tablespoons dijonmustard

For the Sauce:1/2 cup sour cream1/4 cup mayonnaise2 tablespoonsstore-bought pesto1 teaspoon freshthyme, minced

1 teaspoon fresh marjo-ram, mincedJuice of 1/2 lemonKosher salt and

freshly ground pepper1 plum tomato, dicedDirectionsPrepare the pork:

Preheat the oven to 375degrees F. Pulse the herbs,garlic, lemon zest andpotato chips in a foodprocessor until coarselyground. Transfer to a shal-low dish.Season the pork with

salt and pepper. Heat theolive oil in a large skilletover high heat. Add thepork, fat-side down, andcook, turning, untilbrowned on all sides, about10 minutes; remove fromthe skillet. Brush the porkall over with the mustard,then roll in the chip mix-ture. Place on a rack in aroasting pan and roastuntil a thermometer

inserted into the center ofthe roast registers about150 degrees F, 50 to 60minutes. Let sit 10 min-utes before slicing intochops.Meanwhile, make the

sauce: Whisk the sourcream, mayonnaise, pesto,herbs and lemon juice in abowl and season with saltand pepper. Top with thetomato. Serve the chopswith the sauce.

CREAMED CORNTAMALESIngredients25 to 30 dried cornhusks2 1/2 cups masa harina(instant corn flour)1 cup sugar1 14.75-ounce cancream-style corn1 stick unsalted butter,softenedSoak the corn husks in

a bowl of hot water until

pliable, about 15 minutes.DirectionsMeanwhile, make the

dough: Combine the masaharina and sugar in alarge bowl. Stir in the cornand 1/2 cup hot water untilcombined. Add the butterand mix with your handsuntil evenly distributed.Remove the corn husks

from the water and shakedry. Unfold the husks on aclean surface (discard anysmall husks or husks withholes). Put about 1/4 cupdough down the center of ahusk; fold in the long sidesto enclose the filling, thenfold in the top and bottomto make a packet. Securewith kitchen twine. Repeatwith the remaining doughand husks.Set up a steamer basket

in a large pot filled with 2inches of water. Arrangethe tamales standing up inthe steamer and bring the

water to a boil over highheat. Reduce the heat tomedium, cover and cookuntil the tamales are firm,about 1 hour. Remove fromthe steamer and let rest 10minutes before unwrap-ping.

RANCHWINGSIngredients2 pounds chickenwings, split at the joint,tips removed3 1-ounce packetsranch dressing mix1 1/2 cups all-purposeflourFreshly ground pepper3 large eggsVegetable oil, for frying1/4 cup hot sauce1/4 cup honeyDirectionsToss the wings with 1

packet dressing mix in alarge bowl. Cover andrefrigerate at least 1 hour,or up to 4 hours.

Whisk the flour, 1 tea-spoon pepper and 1 packetdressing mix in a largebowl. In another bowl,whisk the eggs, 2 table-spoons water and theremaining packet dressingmix. Dredge the wings afew at a time in the sea-soned flour, then dip intothe egg mixture andreturn to the flour mix-ture, turning to coat.Transfer to a rack.Heat 1/2 inch vegetable

oil in a medium cast-ironskillet over medium heatuntil a deep-fry thermome-ter registers 350 degrees F.Fry the wings in batchesuntil crisp and goldenbrown, 5 to 6 minutes perside. Remove with a slot-ted spoon and drain onpaper towels. Whisk thehot sauce and honey in abowl. Serve with thewings.


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• 5.0 mil Catalyzed lacquer finish available in 20 stains. The most superior in the industry! • Made in the U/.S.A. (Ohio)! Shipping on company owned trucks!

TABLES• All tables ar available in various sizes and shapes. One inch thickness on table tops! • Six different legs to choose and nine different pedestal bases.

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CHAIRS• Contract grade chairs that will withstand 700 lbs. of pressure • Each chair is available with wood or fabric seat.

• All chairs are available as bar stools 24” or 30” and with optional swivel mechanisms.

HAND CRAFTED MANUFACTURING• Lumber is kiln dried and available in 7 wood species! Cherry, Rustic Cherry, Oak, Quarter-sawn Oak, Hickory, Maple & Walnut

• Bench made (not conveyor run production) with mortise and tension joints• Case pieces have English dovetail drawer construction that are side-guided with a ball-bearing metal extension supports.

• 5.0 mil Catalyzed lacquer finish available in 20 stains. The most superior in the industry! • Made in the U.S.A. (Ohio)! Shipping on company owned trucks!

TABLES• All tables are available in various sizes and shapes. One inch thickness on table tops! • Six different legs to choose and nine different pedestal bases.

• All tables (including leg tables) are double-gear driven. • Leg tables have a center support leg.• Leaves are self-storing and up to 12 leaves are available for most tables that can extend up to 216”.

CHAIRS• Contract grade chairs that will withstand 700 lbs. of pressure • Each chair is available with wood or fabric seat.

• All chairs are available as bar stools 24” or 30” and with optional swivel mechanisms.

Francis FURNITURE“Your Hometown Furniture Store”

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1255 East Ash Street, Suite 2, Piqua

Thomas Eilerman937.381.8081 Direct937.564.0408 Cell

[email protected] Schoffner937.381.8146 [email protected]

Beth Morris937.381.8077 [email protected]

Bored with beef and pork or chal-lenged by the same old chicken dinner?For your next meal, create a bold flavorstatement with all-natural, salt-free Mrs.Dash Seasoning Blends! Available in 14different varieties, Mrs. Dash brings sur-prisingly delicious, salt-free flavor to anymeal!

Looking to enhance the flavors of yourfavorite dishes? Mrs. Dash adds all theflavor without the salt! Try adding a dashof flavor to a popular dinnertime favorite– pork chops. Mrs. Dash’s Apple PorkChops recipe combines tangy GrannySmith apples with flavorful pork loin andMrs. Dash Original Blend to create amouth-watering meal your family is guar-anteed to love!

For more quick and easy recipes, visitwww.mrsdash.com.APPLE PORK CHOPSIngredients:3 tbsp Mrs. Dash® Original Blend4 4-oz pork loin chops2 Granny Smith apples, peeled, seed-ed and cut into 8 wedges2 tbsp olive oil

Directions:1. Sprinkle apples and pork chops

evenly with Mrs. Dash® Original Blend.2. Heat sauté pan to medium heat. Add

1 tbsp olive oil and cook the apples 3 min-utes.

3. Move apples to a plate. Add remain-ing olive oil to pan and brown pork chopson both sides.

4. Return apples to pan on top of chopsand cook 3 minutes, turning once.

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Want A “NEW KITCHEN”For Your Home

Visit our booth at the 2012 TASTE OF HOMEat Troy’s Hobart Arena.

CHEESY CORN PUFFSIngredients1 cup canned cream-style corn4 tablespoons unsaltedbutter1 teaspoon salt1 3/4 cups all-purposeflour3 large eggs1/2 cup shredded pepperjack cheese, plus morefor topping1 tablespoon choppedfresh chives

DirectionsPreheat the oven to 400

degrees F. Line 2 bakingsheets with parchmentpaper. Bring the corn, butterand salt to a simmer in amedium saucepan overmedium heat. Reduce theheat to low, add the flourand stir with a woodenspoon until the mixture issmooth and begins to pullaway from the sides of thepan, about 2 minutes.

Scrape the dough into abowl; let cool slightly. Addthe eggs one at a time, stir-ring well between each

addition. Stir in the cheeseand chives. Chill the dough15 minutes.

Scoop tablespoon-sizemounds of dough onto theprepared baking sheets,about 2 inches apart.Sprinkle with more cheese.Transfer to the oven andbake until golden brownand puffy, 20 to 25 minutes.Serve warm.

CABBAGE-POTATOMASH

DirectionsBoil 1 pound quartered,

peeled Yukon gold potatoesin salted water until tender.Reserve 1/4 cup cookingwater, then drain. Saute 2cups shredded cabbage inbutter, 2 minutes. Add thereserved cooking water,cover and cook 3 minutes.Add the potatoes, 4 slicedscallions, 1/2 cup half-and-half, 2 tablespoons butterand a pinch of nutmeg.Mash until smooth. Seasonwith salt and pepper.

FUSILLI WITHSPINACH-NUT PESTOIngredientsKosher salt1 pound fusilli3/4 cup salted roastedmixed nuts, pluschopped nuts for top-ping1 clove garlic, roughlychopped8 ounces spinach, toughstems removedFinely grated zest andjuice of 1 lemon1/3 cup extra-virginolive oil, plus more fordrizzlingFreshly ground pepper1 cup grape tomatoes,halved

DirectionsBring a large pot of salt-

ed water to a boil. Add thepasta and cook as the labeldirects; drain and return tothe pot.

Meanwhile, make thepesto: Pulse the nuts andgarlic in a food processoruntil coarsely chopped. Addthe spinach in batches, puls-ing until chopped. Add the

lemon zest and juice. Withthe motor running, add theolive oil in a steady stream;process until smooth, 1minute. Add 3/4 teaspoonsalt, and pepper to taste.

Add the pesto and toma-toes to the pot with thepasta, season with salt andpepper and toss. Divideamong bowls; drizzle witholive oil and top withchopped nuts.

BRAISED ORANGEBRISKETIngredients1 12-ounce can (11/2cups) frozen orangejuice concentrate,thawed1 6-ounce can tomatopaste1/4 cup hot mustard1/4 cup hot Asian chilisauce (such as Sriracha)1/4 cup packed darkbrown sugar1 3-inch piece ginger,peeled and roughlychopped8 cloves garlic1 tablespoon five-spice

powder1 4-pound beef brisket,lightly trimmedKosher salt and freshlyground pepper1 tablespoon vegetableoil1 large onion, roughlychopped4 leeks, white parts only,cut into pieces4 carrots, cut into pieces4 parsnips, peeled andcut into pieces4 cups low-sodiumchicken brothChopped scallions, forgarnish

DirectionsPuree 1/4 cup orange

juice concentrate, the toma-to paste, mustard, chilisauce, sugar, ginger, garlicand five-spice powder in afood processor until smooth.Season the brisket with saltand pepper and rub withthe spice paste. Place in aresealable plastic bag andrefrigerate overnight.

Preheat the oven to 425degrees F. Heat the veg-etable oil in a large oven-

proof pot over medium heat.Sear the brisket until gold-en, about 7 minutes perside, then transfer to aplate. Cook the onion in thepot until translucent, about5 minutes. Add the leeks,carrots and parsnips, seasonwith salt and pepper andcook until browned, about 8minutes. Stir in the remain-ing 1 1/4 cups orange juiceconcentrate and the broth,scraping up the brownedbits in the pot. Add thebrisket and bring to a sim-mer.

Cover the pot, transfer tothe oven and cook 1 hour,then reduce the heat to 325degrees F and continue tocook until the meat is fork-tender, about 2 more hours.Transfer the brisket to acutting board. Skim the fatfrom the sauce, then returnthe pot to the oven until thesauce thickens slightly,about 30 minutes. Slice themeat and serve with thesauce and vegetables.Garnish with scallions.

Taste of Home offerscooks across the countrythe ultimate online sourcefor clever kitchen tools,cooking gadgets, Taste ofHome Cookbooks andmore onShopTasteofHome.com.Each item on the site iscarefully hand-selected bythe Taste of Home teamwith the goal of encourag-ing creativity in thekitchens of the world’slargest community ofhome cooks.

ShopTasteofHome.comis a one-stop resource forall things Taste of Home,whether cooks are lookingfor issues of the brand’smagazines or the massivecollection of cookbooksranging from simple-to-create appetizers to fami-ly-friendly main dishes toshow-stopping desserts.Each of the books on thesite offers reader-submit-ted, test-kitchenapproved recipes, tips andstories, as well as theinspiring food photogra-phy that Taste of Homefans have come to knowand love.ShopTasteofHome.comalso features a carefullycurated selection of novel,useful and creativekitchen tools and gadgetsthat make cooking andbaking more efficient. Thesite offers a 100% satis-faction guarantee; if cus-tomers are disappointedwith their purchases, theymay return the items atany time, no questionsasked. Shoppers areencouraged to watch for

special online sales andpromotions that makeTaste of Home cookbooksand special recipe collec-tions even more afford-able.

“At Taste of Home, weknow that today’s homecook is spending moretime online, not onlyresearching recipe ideas,but searching for kitchentools and cookbooks tomake their time in thekitchen even more enjoy-able,” says CatherineCassidy, Editor-in-Chieffor Taste of Home.“ShopTasteofHome.com isan incredible resource forthose who love to cook orbake and shop from thecomfort of their ownhome. The site is a desti-nation for all the exclu-sive Taste of Home booksand publications, plusindividually selectedkitchen tools and gadgetsthat reflect the trends wesee from our interactionwith home cooks acrossthe country.”

One recent introduc-tion toShopTasteofHome.com isthe Taste of Home BestLoved Recipes cookbook.It is Taste of Home’sgreatest ever recipe col-lection with 1,485 mouth-watering main dishes,simple sides, soups, eye-opening breakfasts andmuch more. Every recipeis the tried-and-provenfavorite of a real cook likeyou, including the TurtlePraline Tart recipe below.TURTLE PRALINETART

Yield: 16 ServingsPrep: 35 min. +ChillingIngredients• 1 sheet refrigeratedpie pastry• 36 caramels• 1 cup heavy whip-ping cream, divided• 3-1/2 cups pecanhalves• 1/2 cup semisweetchocolate chips, melt-ed

Preparation• Unroll pastry on a

lightly floured surface.Transfer to an 11-in. flut-ed tart pan with remov-able bottom; trim edges.

• Line unpricked pas-try shell with a doublethickness of heavy-dutyfoil. Bake at 450°F for 8minutes. Remove foil;bake 5-6 minutes longeror until light goldenbrown. Cool on a wirerack.

• In a large saucepan,combine caramels and 1/2

cup cream. Cook and stirover medium-low heatuntil caramels are melt-ed. Stir in pecans. Spreadfilling evenly into crust.Drizzle with meltedchocolate.

• Refrigerate for 30minutes or until set.Whipremaining cream; servewith tart.

Nutrition Facts1 slice with 1 table-

spoon cream equals 335calories, 24 g fat (4 g satu-

rated fat), 4 mg choles-terol, 106 mg sodium, 31 gcarbohydrate, 3 g fiber, 4 gprotein.


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Introducing thenew Ice Collectionfeaturing White Ice appliances

Models shown: WOD93EC0AH, WDT910SAYH, GXW6530DXS, G7CG3064XS and WRF989SDAH®/™ ©2012 Whirlpool. All rights reserved. ROP-13589 | whirlpool.com

Introducing thenew Ice Collectionfeaturing White Ice appliances

Whirlpool® kitchen collections redefine appliance design bybalancing exciting modern signatures against beautiful finishes.These alluring cues of metal bring appliances to a new level ofsophistication and are now available in White Ice, Black Ice andStainless Steel to create a premium kitchen experience.Visit whirlpool.com

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$340ONTHEPAIRAFTERREBATES

$1258FORTHEPAIR

* MSRP $1598PAIR

Over the life of your ENERGY STARqualified washer, you’ll save enoughmoney in operating costs to pay forthematching dryer. 1

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Taste of Home 2012

Documents

cup of sugar

indomino light andch

thetaste of domino andch

halfthe calories of

cupof domino

domino foods

chlight sugar steviablend

servingspudding14 cup