Taste of Home, October 2015

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

Receivea gift bag with valuable coupons & Taste of Home magazines

Learnnew Fall recipes, meal ideas, & creative cooking tips

Meethundreds of people like you who love to cook

Join Us! Presented by

Princeton &CLARION

PRINCETON DAILY

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

General Admission

$10 Tickets Available

at the door!

2 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 TASTE OF HOME COOKING SCHOOL

Vendors & Sponsors Include:

Welcome to the Taste of Home Cooking School

Master of Ceremonies Todd Mosby . . . . . . . . . . President and CEO, Gibson County

Economic Development

Culinary Specialist

Dana Elliott Taste of Home Cooking School

Presented by National Sponsors:

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

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

PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 3TASTE OF HOME COOKING SCHOOL

Vendors & Sponsors Include:

Welcome to the Taste of Home Cooking School

Master of Ceremonies Todd Mosby . . . . . . . . . . President and CEO, Gibson County

Economic Development

Culinary Specialist

Dana Elliott Taste of Home Cooking School

Presented by National Sponsors:

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

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


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 at-home 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 deli-cious 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 Ome-ga 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 pro-gram 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 includ-ing Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Brie-and-Veggie Brunch Strata; it’s a great dish to share with fam-ily and friends during holiday brunch gatherings!

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

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 5

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 sliced1 large sweet red pepper, chopped1 large Yukon Gold potato, peeled and cubed2 tablespoons olive oil1 loaf sourdough bread (1 pound), cubed1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes1 cup (4 ounces) shredded Parmesan cheese8 Eggland’s Best eggs3 cups 2% milk2 tablespoons Dijon mustard1 teaspoon seasoned salt1 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 remain-ing 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.

TASTE OF HOME COOKING SCHOOL

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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.

Taste of Home Cooking School participants will learn the benefits of cooking with Jones Sausage, made from premium cuts of meat and all natural

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.

For 126 years, Jones Dairy Farm has been committed to delivering high-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 wholesome products including dry aged bacon, ham, 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 flavors. From Mild to Maple, and Turkey to new Chicken, Jones Dairy Farm has the sausage to suite every appétit.

If you’re looking for a special

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.

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

Jones Dairy Farm Celebrates Six Generations of Jones Sausage

on America’s Breakfast Table


TOTAL TIME: Prep: 15 min. + chillingMAKES: 20 servingsIngredients1 package (8 ounces) cream cheese, softened1/2 cup sour cream1/4 cup picante sauce2 tablespoons taco seasoningDash garlic powder1 can (4-1/2 ounces) chopped ripe olives, drained

Fiesta Pinwheels1 can (4 ounces) chopped green chilies1 cup (4 ounces) finely shredded cheddar cheese1/2 cup thinly sliced green onions8 flour tortillas (10 inches)Salsa

DirectionsIn a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until

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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Jones Dairy Farm Celebrates Six Generations of Jones Sausage

on America’s Breakfast Table


Caprese Sausage Bake

Serves 6Ingredients:6 large eggsSalt and pepper to taste2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links3 cups frozen shredded hash browns, thawed1 cup grape or cherry tomatoes, halved or quartered1/2 cup fresh basil, chopped6 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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Recipe and photo compliments of Taste of Home

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Firestone, Colo. – It’s hard to imagine anything more pure and natural than one-ingredient 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 insect-pollinated plants and honey bees are responsible for about 80 percent of that process.

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

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.

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.

Discover the Versatility of Honey

Wild Rice and Mushroom Stuffing

For recipe see page 16


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Cherry-Glazed Chicken with Toasted PecansTOTAL TIME: Prep/Total Time: 30 min.MAKES: 4 servingsIngredients4 boneless skinless chicken breast halves (4 ounces each)3/4 cup cherry preserves1 teaspoon onion powder2 ounces fontina cheese, thinly sliced2 tablespoons chopped pecans, toasted

DirectionsPreheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncov-ered, 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.


PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 9TASTE OF HOME COOKING SCHOOL

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DirectionsPreheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncov-ered, 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.


Pumpkin-Butterscotch Gingerbread Trifle TOTAL TIME: Prep: 1 hour + coolingMAKES: 18 servingsIngredients1 package (14-1/2 ounces) gingerbread cake mix1-1/4 cups water1 egg4 cups cold fat-free milk4 packages (1 ounce each) sugar-free instant butterscotch pudding mix1 can (15 ounces) solid-pack pumpkin1 teaspoon ground cinnamon1/4 teaspoon each ground ginger, nutmeg and allspice1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

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

a gift bag with valuable coupons & Taste of Home

magazines

Learnnew Fall recipes,

meal ideas, & creative cooking tips

Meethundreds of

people like you who love to cook

C O O K I N G S C H O O L B L O G . C OM

Dana Elliott, Culinary

Specialist Our Presenter

• 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

10 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 11

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)Presented by

Sponsored in part by

Princeton, Indiana | www.gibsongeneral.com Richards Furniture



Join Us!Receive

a gift bag with valuable coupons & Taste of Home

magazines

Learnnew Fall recipes,

meal ideas, & creative cooking tips

Meethundreds of

people like you who love to cook

C O O K I N G S C H O O L B L O G . C OM

Dana Elliott, Culinary

Specialist Our Presenter

• 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

10 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 11

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)Presented by

Sponsored in part by

Princeton, Indiana | www.gibsongeneral.com Richards Furniture



121 W. Broadway, Princeton, IN (812) 386-0065 www.uniquelymichaelsflorist.com S UMMER HOURS : Mon.-Fri. 8:30 AM - 5:00 PM

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Slow-Cooked Apple Cranberry Cider

TOTAL TIME: Prep: 5 min. Cook: 2 hoursMAKES: 11 servingsIngredients3 cinnamon sticks (3 inches), broken1 teaspoon whole cloves2 quarts apple cider or juice3 cups cranberry juice2 tablespoons brown sugar

DirectionsPlace 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.



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

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

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

“We’re thrilled to continue our partnership with Physicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. “Our community loves sharing good food with family and friends and believes the kitchen table is the heart of the home.”

Physicians Mutual has received a 97% customer satisfaction* rating for the past eight years and the recipes shared at the cooking school are certain to satisfy family and friends. This dish is sure to be a new family favorite:

Physicians Mutual Values Family Traditions

About Physicians MutualPhysicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and

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

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.

Country-Style Pork Loin with Gravy RecipeThis 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 flour1 teaspoon onion powder1 teaspoon ground mustard2 tablespoons canola oil 2 cups reduced-sodium chicken broth1/4 cup cornstarch 1/4 cup cold water

Hot mashed potatoes, optional

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

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

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.

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

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




American Kitchen® Cookware by Regal Ware

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


Takes Inspiring Delicious ™ to a New Level

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 WareRegal Ware is known for pro-ducing the world’s finest cook-ware 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 integ-rity, dedication, performance and pride define the company. Its innovative engineering and

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

About American KitchenAmerican Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www.americankitchencook-ware.com.

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PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 15TASTE OF HOME COOKING SCHOOL TASTE OF HOME COOKING SCHOOL

Takes Inspiring Delicious ™ to a New Level

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

About American KitchenAmerican Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www.americankitchencook-ware.com.

Pork Chops and Sweet Potatoes4 bone-in pork chops (about 3/4 inch thick)1/2 cup packed brown sugar1/2 cup reduced sodium soy sauce2 garlic cloves, minced1/4 teaspoon pepper2 sweet potatoes, peeled and cut into 1/2-inch cubes

1/3 cup maple syrup2 tablespoons butter, melted2 tablespoons brown sugarSalt 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 Kitchen® 10-inch 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 350˚ for 40-45 minutes or until sweet potatoes are tender. Yield: 4 servings.


Continued from page 8Wild Rice & Mushroom Stuffing

Ingredients:1 cup - wild rice4 cups - water, salted to taste1 Tablespoon - oil1/2 cup - minced onion1/2 cup - chopped celery1 teaspoon - minced garlic2 cups - sliced mushrooms1/4 cup - chopped dried apricots2 Tablespoons - minced parsley1/4 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.


“Where Customers Send Their Friends Since 1929”

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.

American Kitchen Cookware by Regal WarePremium 10” stainless steel casserole pan + cover

Eggland’s Best EggsBranded reusable tote bag with premium items

Jones SausageJones Sausage cookbook

National Honey BoardSet of 3 casserole baking dishes with premium items

Physicians Mutual InsuranceCuisinart Mini Prep Plus food processor

Taste of HomeTaste of Home Holidays & CelebrationsTaste of Home Easy Weeknight DinnersTaste of Home Binder Cookbook 4th EditionTaste of Home Cooking School CookbookTaste of Home Slow Cooker Throughout the YearOnline Cooking School Prize Pack • (2) course gift certificates • Tobegivenawayastwoprizes,1certificate toeachwinner

Meet Taste of Home Culinary Specialist Dana Elliott!

Danabeganlearningtocookfromhermomattheearlyageofthree.Shehasfondmemoriesofhermom’shomemadespaghettiandmeatballs–andstilllovesthemtothisday.

Dana’sinterestincookingledhertoattendculinaryschoolinFlorida.ShegraduatedfromTheArtInstituteofFortLauderdaleinFortLauderdalewithaBachelorofSciencedegreeinCulinaryManagementandwastherecipientofanOutstandingCulinaryAchievementAward.

Shewentontoinstructpost-secondarystudentsonrestaurantmanagementandledcorporateteambuildingcookingclasses. GrowingupnearIndianapolis,Danahasmanygreatmemoriesinherkitchenovertheyears.“Ilovetocookeverything,andIlovetoeateverything!”Shealsoenjoysthechallengeoftakingrecipesfromcookbooksandtweakingthemtomakethemherown.

DuringthesummerDanalovestogarden.“I’maminiaturefarmer.Ihaveeverything:cucumbers,celery,tomatoes,peppers,eggplantsandhorseradish,”sheexplains.

WhenaskedwhatshelovesmostaboutTasteofHomeCookingSchoolshows,Danareplies,“Ilovebeingonthestageandsharingnewrecipes.Everyone’sexcitedaboutfood!”

EachoftheCookingSchoolshowsislive,soDanasaysyouneverknowwhattoexpect.“Mylistoffunnyshowmomentsovertheyearsislong!I’vetripped,andIalmostfelloffthestageonce,”shesayswithachuckle.But,itisaliveshowandtheshowmustgoon!

WhenDana’snotbusyontheroadpresentingCookingSchoolshows,she’sathomewithherfamilynearIndianapolis,Indiana.


Taste of Home Cooking SchoolDana ElliottDoor Prize List


americankitchencookware.com


Hwy. 165, 3 miles west of Owensville, IN

(812) 724-BEEF (233 3) Fresh Quality Meats

We Accept Cash, Credit And Debit Cards. We Also Accept EBT Food Stamp Cards.

Kenny Dewig Meats Custom Beef Custom Pork Meat & Cheese Trays Retail Counter

Taking Holiday Orders Now

Curried Turkey Vegetable Soup RecipeTOTAL TIME: Prep: 15 min. Cook: 20 min.MAKES: 6 servingsIngredients2 medium onions, chopped2 tablespoons canola oil2 to 3 tablespoons all-purpose flour1 teaspoon curry powder3 cups reduced-sodium chicken broth1 cup diced red potatoes1 celery rib, sliced1/2 cup thinly sliced fresh carrots2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh sage2 cups cubed cooked turkey breast

1-1/2 cups fat-free half-and-half1 package (9 ounces) fresh baby spinach, coarsely chopped1/4 teaspoon salt1/4 teaspoon pepper

DirectionsIn 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).


PRINCETON DAILY CLARION & MT. CARMEL REGISTER WEDNESDAY, OCTOBER 7, 2015 19TASTE OF HOME COOKING SCHOOL TASTE OF HOME COOKING SCHOOL

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

HOMETOWN STORE

Spending your hard earned money in Gibson County

keeps our economy strong. Shop with local

people you can trust.

When You Need Appliances Let Us Help!!

Debra Walker, Owner/Operator Derrick & Tara Walker

Jeff Williams Levi Richardson

DirectionsIn 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).


Hometown IGA Makes Family Time Delicious!

Mealtime 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!

Busy family nights don’t have to mean drive through fast food! Gabe’s Deli inside Hometown IGA has many quick and delicious meal choices to please the entire family.

serves a family of four!

quality and consistency

Fresh to Go!

Quality Ingredients!

Budget Friendly!

Mt. Carmel1325 W 9th StMt Carmel, Illinois 62863618-262-5139

Princeton RR #3, Broadway & 5th Ave.Princeton, Indiana 47670812-386-7664

Oakland CityW. Morton St.Oakland City, Indiana 47660812-749-3072


Taste of Home, October 2015

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