Terry Haas, Charleston resident and HGTV staron the popular national television show“Designed to Sell,” will emcee the Taste of HomeCooking School and Showcase Expo on Tuesday,May 8, 2012 at the Charleston SouthernUniversity Lightsey, Nationally recognized cook-ing magazine, Taste of Home, brings culinaryexperts to cook some of the magazine’s mostpopular recipes at cooking school events acrossthe nation. Doors open at 4 p.m. for a local mer-chants’exhibit followed by the live cooking showat 6:30 p.m.

“This event is unlike any other cooking show inCharleston, and I am so excited to take part,” said

Haas. “As a busy mother of two, I look to Tasteof Home recipes for my own family. It’s going tobe an absolutely delicious and entertaining eventwith so much to learn, taste, see and do, and amthrilled to meet all the amazing merchants,demonstrators and fans.”

The event features exhibits and samples fromlocal businesses, multiple door prizes and funentertainment. During the live cooking show,Taste of Home Culinary Specialist MichelleRoberts will create 10 different appetizers,entrees and desserts using Taste of Home recipes.Each attendee will receive a free reusable bag fullof goodies in addition to two Taste of Home mag-azines.

About Terry HaasTerry Haas is best known for her role on

HGTV’s hit show “Designed to Sell.” As a fea-tured real estate agent on the show, she helpshomeowners stage their homes with low-costimprovements to sell their property with a largereturn on investment. Over 15 years of knowl-edge has earned her recognition in the real estatecommunity as a national expert. Haas also co-authored an e-book available for download atMakeEveryBuyerWantYourHouse.com. TheCharleston resident owns a thriving real estatebusiness (River Landing Realty) and a homestaging consulting business, while she continuesto make HGTV appearances. Haas is a renownedpublic speaker for many local and philanthropicorganizations. She is a proud speaker and mem-ber of Charleston Center for Women, EastCooper Medical Center Women’s AdvisoryBoard, East Cooper Entrepreneurial Women(ECEW), Women’s Island Network (WIN), andhas been named chair of the 2012 March ofDimes Signature Chef Auction.

Culinary Specialist Michelle Roberts BlendsPassion and Skill to Share the Season’s BestRecipes, Tips, and Techniques

Meet Taste of Home Culinary Specialist,Michelle “Red” Roberts. Michelle conductsCooking School shows across the country. Herlove of traveling to experience the flavors of dif-ferent cities combined with her enthusiasm forcooking allows her to share her culinary passionwith people just like you!

When did her love for the kitchen start?Michelle grew up helping her grandmother in thekitchen and knew at an early age that she wanteda career in food. And as an accomplished singer,she can combine her two “loves” of being onstage and cooking.

The passion continued from there, Michelleearned an Associate of Applied Science degreefrom Copiah-Lincoln Community College inWesson, Mississippi and a Bachelor of Sciencedegree in Culinary Arts from MississippiUniversity for Women in Columbus, Mississippi.

When asked what her favorite part of theCooking School experience is, Michelle replied,“I love being on stage, entertaining, and sharingmy love of cooking!”

Michelle resides in Calera, Alabama, with hertwo cats; Simon and Madeline. One of herfavorite activities includes spending time at homewatching good movies.

Michelle is looking forward to coming to theLowcountry. “We’re going to have a lot of fun atthis event! Trust me, you don’t want to miss it!”says “Red.”

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 2, 20122

- Presented By -

& SHOWCASE EXPO

A Special Event & Publication of

ELLEN PRIESTPresident & Publisher

CHRIS ZOELLERShow Coordinator,

Regional Advertising Director

JUDY WATTSExecutive Editor

FRANK JOHNSONEditor

CHERYL CARGILLBusiness Manager

ADVERTISING STAFF Rebecca Bell, Amanda Bush, Ann Mack, Laura Patterson, Ashley Randall, Erika Stubbs, Sarah Wiggins & Jan Holloway

ADMINISTRATIVE ASSISTANTSBetsy Craven-Bailey & Missy Groom

GRAPHIC DESIGNERLinda Anderson

ONLINE CONTENT MANAGERAdrian Grimes

2012 Taste of Home Cooking School & Showcase Expo is a special event & publication of Summerville Communications, Inc. For more information, call 843-873-9424.

Meet Michelle RobertsHGTV Star Terry Haas hosts Taste of Home

Culinary Specialist, Michelle Roberts,returns to the stage.

Photo by Paul Zoeller

Terry Haas of HGTV’s “Designed to Sell” willemcee the 2012 Taste of Home CookingSchool.

TABLE OF CONTENTSChicken Paillards over Arugula . . . . . . 4

Taco Casserole . . . . . . . . . . . . . . . . . . . . . 5

Sponsors & Exhibitors. . . . . . . . . . . . 6 & 7

Tiny Berry Tartlets . . . . . . . . . . . . . . . . . 8

Italian Meatballs . . . . . . . . . . . . . . . . . . . 9

Mushroom Tacos with Salsa Verde . . . . 10

Shop Taste of Home . . . . . . . . . . . . . . . . . 10

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 2, 20124

IngredientsFour 6- to 8-oz boneless, skinless chicken breast halves, pounded to 1/4" thickness5 oz fresh arugula or baby greens, tough stems removed, rinsed and spun dry3 tbsp plus 2 tsp extra-virgin olive oil, plus more for serving2 1⁄2 tsp freshly squeezed lemon juice, plus more for serving1 3⁄4 tsp saltFreshly ground black pepperEmeril’s® Original Essence, to taste1⁄4 cup coarsely gratedParmigiano-Reggiano cheese

Preparation Directions1. Preheat grill to high, and lightly coat grate with oil.2. In large bowl, combine arugula, 1 tbsp olive oil, 1 tsp lemon

juice, 1⁄4 tsp salt, and a pinch of black pepper. Toss gently to com-bine. Season to taste, and divide the greens among four largeplates.

3. In small bowl, combine remaining 2 tbsp plus 2 tsp olive oilwith the remaining 1 1⁄2 tsp lemon juice, 1⁄2 tsp salt, and a pinchof black pepper. Stir to blend.

4. Rub about 3⁄4 tsp of the olive oil mixture over one side of eachpiece of chicken and season lightly with Emeril’s® Original

E s s e n c e .Season eachchicken breaston both sideswith 1⁄4 tsp ofremaining salt.

5. Carefullyplace the chick-en, oiled sidedown, on thehot grill. Usinga spoon, dabthe remainingolive oil mixture onto the exposed chicken and rub it evenly overthe meat. Cook until chicken is firm to the touch and just cookedthrough, 1-2 minutes per side.

6. To serve, place 1 chicken breast in the center of each arugulasalad, and drizzle each lightlywith additional extra-virgin oliveoil and fresh lemon juice.Sprinkle 1 tbsp grated cheese ontop of each serving, and serveimmediately.

Serves 4.

Chicken Paillards over Arugula

Emeril’s Essence features the perfectblend of spices and herbs to comple-ment any meat, chicken or fish entrée.

Emeril’s® Essence contains a specialblend of seasoning that is truly uniqueand is considered the “secret ingredi-ent” in many of the acclaimed chef’sdishes. In addition to Original,Emeril’s Essence is available in BayouBlast, Southwest and Italian varieties,perfect for every “at home” chef’s sea-soning needs.

Next time you prepare a family meal,try one of Emeril’s favorite recipesusing his Original Essence, ChickenPaillards over Arugula.* This recipecombines fresh, flavorful ingredientsfit for a true gourmand, but is simpleenough to prepare in a pinch.

Got goodtaste?

Rub it in!

* Recipe courtesy of Emeril Lagasse. As first seen in Emeril at the Grill, Harper Collins Publishers. Copyright©2000 Emeril MSLD Acquisition Sub LLC. Emeril’sand BAM! Are trademarks of Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2012 B&G Foods, Inc.

May 2, 2012 TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 5

For more than 100 years, Ortega has offereddistinctive Mexican foods inspired by MamaOrtega's traditional cooking. Today, the fami-ly-friendly brand continues to uphold the samestandards and tradition that Mama Ortegabrought to her cooking years ago. Ortegaboasts a full line of high quality, great tastingMexican food products that can transform anordinary meal into a festive, fun and memo-rable occasion.

When a family picks up a box of Ortega tacoshells, they know they are getting the very bestin ingredients, quality and taste. Only OrtegaTaco Shells are carefully placed in a propri-etary freshness pack to cushion and protectthem from breaking. Each freshness pack isthen vacuum sealed to keep the shells freshand crisp.

Ortega even offers a variety of delicious taco

shell options for all to enjoy including: • Ortega Whole Grain Corn Taco Shells are

an excellent source of fiber and made with aunique recipe that combines whole kernel cornwith whole grains for a delicious way to nour-ish and satisfy your body and the entire family

• Ortega Yellow Corn Taco Shells and OrtegaWhite Corn Taco Shells are made the tradi-tional way, with 100% whole kernel corn, notcorn flour, which gives them their distinctiveand authentic flavor, aroma and texture

The next time your family is in the mood fora Mexican fiesta, try a twist on the typicalmeal with this Taco Casserole recipe madeusing authentic Ortega fire roasted GreenChiles, tantalizing Ortega taco sauce andOrtega taco seasoning, and finished withOrtega taco shells for a satisfying crunch.

Ortega® Transforms Meals to Extraordinary with

Great Tasting Taco Shells

Prep Time: 10 minutes Start to Finish: 30 minutes Serving Size: 8 servings

Ingredients• 1 pound lean ground beef• 1 cup chopped onion• 1 bottle (8 ounces) Ortega Taco Sauce• 3/4 cup water• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles• 1 packet (1.25 ounces) Ortega Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix• 1 package (12-count) Ortega Yellow Corn Taco Shells or Whole Grain Taco Shells, broken• 2 cups (8 ounces) shredded mild cheddar cheese, divided

Directions 1. Chopped tomatoes, chopped green bell pepper, sour cream2. Preheat oven to 375 F. Grease 11X7-inch baking dish.3. Cook beef and onion in large skillet over medium heat, stirring occasionally,

until beef is browned. Drain and discard excess fat.4. Stir in taco sauce, water, chiles, and seasoning mix; bring to a boil. Reduce

heat to low. Cook 3 to 4 minutes, stirring occasionally.5. Layer half of broken taco shells on bottom of prepared baking dish. Cover

with half of meat mixture; sprinkle with 1cup cheese. Repeat with ingredients.

6. Bake 20 to 25 minutes or until bub-bly and cheese is melted. Serve withdesired toppings.

Taco Casserole

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 2, 20126

irst Citizens is pleased to returnas the Presenting Sponsor for the

2012 Taste of Home CookingSchool. Brian Mitchum, Vice Presidentsays, “Last year the First Citizens teamtook on the role as Presenting Sponsorfor the first time, and we had so muchfun that we are proud to come backagain this year for an even bigger andbetter event this year.”

First Citizens has been a reliable bank-ing resource for those in South Carolinaand Georgia since the early 1900s.

Through an extensive network ofbranches and ATM’s, First Citizens pro-vides what many other banks cannot—few worries. With more than 190 loca-tions, First Citizens aims to provideaccess without confusing terms, hiddenfees, small print, and red tape. FirstCitizens understands that people are sat-isfied with their banking experiencewhen stress, anxiety, and frustration areeliminated through trust. No hassles.No baggage. No worries. You’ve got itbecause at First Citizens we’re on it!

2012 Taste of Home Cooking School Sponsors

Presenting Sponsor Grocery Sponsor

ublix is proud to return as thisyear’s Grocery Sponsor. While at

the show, Culinary Specialist,Michelle Roberts will show you how toprepare easy meals, offer cooking tips, andmore. Publix knows that in today’s hur-ried world, it can feel next to impossible toprepare a meal at home. But thankfullythe Taste of Home experts are here toshow you some tips during the show, andbefore the show, be sure to stop by Publix/booth to see demonstrations of Publix/svery own Apron’s Simple Meals. Publixcreated our Apron’s program to help ourcustomers discover (or re-discover) thejoys of cooking. We wanted to give peo-

ple what they need to enjoy themselves,both in the kitchen and at the table, includ-ing:

• In-store cooking demonstrations, so ourcustomers could watch, taste, and learn

• Easy-to-read recipe cards-completewith shopping lists—that fit into a conven-ient binder

• All the ingredients in one spot in yourneighborhood Publix

Nothing is quite as gratifying as creatingsomething delightful in the kitchen andgathering with your loved ones to savor it.We are excited to be a part of the Taste ofHome Cooking School. See you at theshow!

Red Carpet Sponsor:LOWCOUNTRY WOMEN’SSPECIALISTS

We build relationships to help youapproach a lifetime of changes!

Our philosophy is to educate our patients intheir teenage years, to guide them through theexcitement of their reproductive years, and tonavigate them through choices for a healthyprime of life.

We’re a progressive, experienced team of med-ical professionals dedicated to bringing womenof the LowCountry the best in comprehensivecare.

• Complete Obstetric & Gynecologic Care• In-Office Treatments for Abnormal Bleeding• Birth Control and Family Planning• In-Office Tubal Ligation• Menopause Management• daVinci Robotic SurgeryNorth Charleston/SummervilleTel 843.797.3664www.lcwomensspecialists.com

Seat Saver Sponsor:HOME MEDICAL CENTER

Home Medical Supplies & Equipment,Inc. is here to help you live independentlywhile retaining your mobility. We are ded-

icated to providing the highest quality equipmentand services to our patients. We work directlywith physicians, home health nurses, hospitalsand rehab facility discharge planners to assure thepatient’s deliveries for home-care needs are ful-filled. Our goal is to use our knowledge andexpertise to increase our patient’s independenceand confidence, identify the best solution for theirneeds, and to provide the crucial service, best

quality and valued medical care our patientsdeserve. We are locally owned and operatedsince 1998 serving the Tri-County area. 1-800-864-6853

Executive Chef Sponsor:CHARLESTON SAVVY SHOPPER

Charleston Savvy Shopper is a featurefrom The Post and Courier spotlightingnews, tips and advice about the best deals in

the Lowcountry. It appears in print and onlineeveryday. The website --www.postandcourier.com/savvyshopper -- iswhere you'll find a local blog pointing out dealsthroughout the area. The site also includescouponing tips, personal finance advice, inex-pensive entertainment options and more.

The centerpiece is our Deal of the Day -- dis-counted local products and services offeredexclusively through The Post and Courier. Signup at www.charlestonsavvyshopper.com. Youcan also follow us on Facebook atCharlestonSavvyShopper and on Twitter atchssavvyshopper.

Culinary Chef Sponsors:DYNAIR/RAINBOW SYSTEMS

Dynair Industries is a proud supplier of theRainbow cleaning system. Based on theprinciple that “Wet Dust Can’t Fly”, the

Rainbow, manufactured by Rexair, uses a uniquewater-based filtration system to effectivelyremove dirt and airborne particles from yourhome. When you purchase a Rainbow, you arebuying more than 70 years worth of productdevelopment, continuous improvement and inge-nuity. The Rainbow is now certified as “asthmaand allergy friendly” by the Asthma and AllergyFoundation of America (AAFA). The

Association of Home Appliance Manufacturers(AHAM) certifies that the Rainbow is a provenair cleaner designed to remove air pollutants inthe home. Stop by our showroom today at 2532Oscar Johnson Drive in North Charleston, SC29405. Go to our product website: rainbowsys-tem.com, call 843-554-8105 or emaildynair@knology.net for more information.

FANCY TRIMMINSFancy Trimmins offers personalized

wedding gifts, baby gifts, and jewelry.Mother-daughter team, DeeAnn Farrelland Nancy Smith, specialize in embroi-

dery, screenprinting and engraving. Offering excellent customer service and

quick turn around, Fancy Trimmins strives tomake customers feel just as important whetherthey order one item or 200. With much of theproduct they offer being handmade, they areable to ensure custom work is always ofexceptional quality.

The concept began when DeeAnn sold hand-made hair bows in high school, and then mor-phed into a small business out of her home.Today, the storefront has been in its currentlocation for nearly 3 years and serves sportsteams, businesses and Dorchester SchoolDistrict 2.

FIREWATER GRILLEFirewater Grille is conveniently located

in beautiful Summerville right off I-26.Our goal at the Firewater Grille is to pro-vide our valued customers quality cuisine

at great prices, with impeccable service. We are committed to using fresh local prod-

ucts on our menu and we also value our work-ing relationships with local business partners.

Firewater Grille offers mouthwatering hand-cut steaks, fresh seafood, tasty Dr. PepperBBQ ribs, and our famous burgers. HappyHour M-F from 4-7, and full service cateringavailable.

Owner Bob Shipley, Chef Perry Stone andthe entire Firewater Grille staff, invites you toenjoy a delicious lunch, dinner or happy hourwith daily specials. 109 Holiday Drive—Summerville, 843-261-2121

RINA’S KITCHENRina Palmer is originally from Italy so it

may seem strange that her favorite hobbyis preserving food using old-fashionedAmerican recipes. She learned to pre-

serve food from her husband’s stepmother inTennessee many years ago. As the familytraveled with the US military, Rina kept busygardening and canning for her family. Whenher husband Jack retired in Summerville in1973, they put in a garden and Rina continuedher canning.

In 1990 she began selling her jams at theSummerville Farmer’s Market. The jamswere so successful, she concentrated on hernew “hobby.” Her husband’s new garagebecame her new kitchen instead, but after afew years, her business outgrew the space. In2000, they built a new 60x80 building just forthe business where the production kitchen,office, warehouse, and gourmet jam shop arehoused.

Rina still cooks her goodies one batch at atime, using the lessons she has perfected overthe years. Every product is all natural with nopreservatives or artificial sweeteners. Herunique combinations and mouth-watering fla-vors are sure to make your taste buds tingle!

May 2, 2012 TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 7

tocked by donations,staffed by volun-teers, shopped by

everyone…The Restore offers new or

gently used goods at greatlyreduced prices. Our cus-tomers tell us that after justone visit they werehooked—they come backagain and again. “ReStoreaddiction” is fed by the ever-changing inventory that isdonated by our wonderfulcommunities.

Volunteers help keepReStore prices low by reduc-ing overhead. No experienceis necessary to volunteer, andif you have a special still wehelp you find a niche to use

your talents.The Restore covers our

Habitat affiliate’s operatingcosts—things like buildingcots, salaries, utilities, andeverything else needed to runthe organization so that everycash dollar donated to ourmission goes straight tobuilding homes. Not onlythat, but the ReStore activelyworks to:

• Reduce waste in the landfill

• Reuse gently used goods• Recycle scrap metal and other unsalable items

• Rebuild Energy Star homes for people in need

Save on home furnishings,

materials for home improve-ment, home décor items, sea-sonal items, and even thekitchen sink! Find one-of-a-kind items that will becomeyour very own treasureswhile having the assurancethat your support buildsHabitat’s ministry.

Habitat for Humanity of Berkeley County ReStore(843)871-1159www.berkeleyhabitat.org

Dorchester Habitat for Humanity ReStore(843)871-1159www.dorchesterhabitat.org

Call for FREE Pick-Up ofDonations

Appliance Sponsor

- PRESENTED BY -

A Special Event & Publication of

RED CARPET SPONSORLowCountry Women’s Specialists

To participate as a local exhibitor at the 2012 Taste of Home Cooking School & Showcase Expo call Chris Zoeller at 843-873-9424.

- GROCERIES BY - - APPLIANCES BY -

SEAT SAVER SPONSORHome Medical Center

EXECUTIVE CHEFCharleston Savvy Shopper of

The Post & Courier

CULINARY CHEFDynair/Rainbow Systems

Fancy TrimminsFirewater GrilleRina’s Kitchen

OTHER EXHIBITORSAzalea Olive Oil

Coastal Coffee RoastersDemarle At Home

Wedü – Lauren Formalarie Wildtree

* Confirmed exhibitors as of April 27, 2012

We Taste of Home!

TENA GREEN“Taste of Home is a great family-oriented event! I’m

taking my daughter this year who is 14 and learning how to

cook. It’s loads of fun!”

“I’ve attended the Taste of Home Cooking School for the past several years. I’ve enjoyed the lively and entertaining cook-ing demonstrations by Culinary Specialist Michelle Roberts. I’ve always learned new techniques and cooking short-cuts each time I’ve attended.

The local merchants’ exhibits, the many door prizes and the free goody bag with all of the coupons and cooking magazine make this night a real bargain. I’m really looking forward to

NANCY RICHARDS

Taste of Home Cooking School has everyone talking! Whether you’re a

University’s Lightsey Chapel. Doors open at 4 pm. See you there!

JAMIE BARNES“I went last year and loved

it! I love seeing all the people, the door prizes, and I love to cook and eat. I was thinking

of trying the Grocery Bagging Contest last year, but I was too afraid, so I think I’m going to do it this year. I used to work

in a grocery store, so I think I’d have a good chance at it!”

“I love watching them do the cooking demonstrations! That is the best part, they do such a great job! I’ve been to the show for the past 3 years, and love it!”

FEROL LOVELADY

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 2, 20128

Prep Time: 20 minutes Cook Time: 5 minutes Serving Size: 12 servings

For the crust:3 (16-by-11-inch) sheets frozen phyllo pastry, thawed according to package directions2 tablespoons butter, melted2 tablespoons ground almonds1 tablespoon granulated sugar1 tablespoon confectioners’ sugar

For the filling: 3/4 cup prepared lemon curd 4 cups fresh berries, such as blueberries, blackberries, raspberries or a mixBottled blueberry, blackberry, or raspberry syrup

Preheat the oven to 350°F. Spray 2 (6-cup) muffin pans with cooking spray and setaside. Place one sheet of phyllo dough on a flat surface and brush with a third of the melt-ed butter. In a small bowl, mix the almonds and granulated sugar together and sprinklehalf of this mixture on the dough. Place a second sheet of phyllo on top of the first, brushwith third of the butter, and sprinkle with the remaining half of the almond/sugar mix-ture. Place the third phyllo sheet on top, brush with melted butter and sprinkle with con-fectioners’ sugar.

With a sharp paring knife or kitchen shears, cut the layered dough into 12 squares.Gently press each square into a prepared muffin cup to create a freeform tartlet. Bake thetartlets for 5 minutes or until just golden. Let cool in the panscompletely. (The tartlet crusts can be made up to 2 days inadvance and kept in an airtight container.)

To assemble the tartlets, gently remove each tartlet from themuffin pan and place on a serving tray or plate. Place a gen-erous teaspoon of lemon curd in each tartlet. Dip the berriesinto the syrup with a slotted spoon and mound them on thelemon curd. Serve immediately.

Tiny Berry Tartlets

Showcase the Fruits of Springwith a Sweet Berry Tartlet

Spring is such an exciting season. As the coldwinter months melt away, buds begin to blos-som and fresh fruits begin to make an appear-ance. From the first tiny strawberries to a profu-sion of blueberries, blackberries, and raspber-ries, these sweet and colorful fruits make for adeliciously simple starring role in homemadedesserts.

“I live an area of California known for itsabundance of fresh produce. The beginning ofthe berry season is always my favorite time,”says Stephanie Gallo, a third generation Gallofamily member. “These tiny fruits burst withso much flavor. They are so easy to use inbaked goods. Pairing them with a light bodied,sweet wine is a fantastic way to end a greatmeal.”

Gallo Family Vineyards’Taste of Home recipecollection has a signature Tiny Berry Tartletsrecipe that showcases these jewels of the gar-

den. The warm flaky crust makes the perfectcomplement to nature’s sweetest flavors. Tryserving this scrumptious dessert with GalloFamily Vineyards’ light bodied Pink Moscato.Its bouquet of flavors including white peaches,passion fruit and honeydew melon make it awonderful pairing.

Gallo Family Vineyards stands behind everybottle of wine it produces with the Best TastePromise. If you are not completely satisfiedwith the quality of the wine that you’ve chosento share with your guests, Gallo FamilyVineyards invites you to share your thoughts attheir official website. It’s just one of the manyways Gallo Family Vineyards maintains its 75year tradition of producing the highest qualitywines at a reasonable price.

For more information about Gallo FamilyVineyards, please visit www.GalloFamily.comor www.Facebook.com/GalloFamilyVineyards.

Pairs well with Gallo Family Vineyards® Pink Moscato.

May 2, 2012 TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 9

Johnsonville Sausage todayannounced it has teamed upwith the Taste of HomeCooking Schools to bring at-home confident cooks newand delicious ways to add fla-vor to family meals.

Johnsonville Italian Sausage– available in both links andground form – is a versatileingredient that can add deli-cious flavor to a host of dif-ferent recipes. While othermeats require sauces andspices to flavor a dish, ItalianSausage brings the flavor allon its own.

Made with only premiumcuts of pork and the perfectblend of spices since 1945,

Johnsonville Italian Sausagebrings the level of quality at-home confident cooks arelooking for when creatingtheir families’ favorite “keep-er” recipes. Whether it’s ele-vating the flavor in your fam-ily’s traditional lasagna, orstarting a new tradition withadding some kick to tradition-al sausage stuffing at the hol-idays, Johnsonville ItalianSausage is the perfect choice.

Try Johnsonville’s ItalianMeatballs recipe with yourfamily tonight. This deliciousdish is sure to bring everyonein your house together forsome quality family time.

Johnsonville ItalianSausage brings

new flavor to traditional dishes

Johnsonville ItalianMeatballs

Prep Time: 25 minCook Time: 20 minMakes: 6 servings

What you need:• 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links

or Ground Sausage• 1 egg, lightly beaten• 1/3 cup dry bread crumbs• 1/4 cup Parmesan cheese, grated• 1/4 cup milk• 1/4 cup onion, finely chopped

Preparation:1. Preheat oven to 350˚F.2. In a large bowl, combine the egg, bread crumbs,

Parmesan cheese, milk and onion.3. Remove sausage from casings.4. Add sausage to the bread crumb mixture and mix well.5. Shape into 20 meatballs; arrange on a shallow baking pan.6. Bake for 20 minutes or until meatballs are cooked through (160˚F).7. Serve with your favorite sauce and spaghetti.

About Johnsonville Sausage, LLC: Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausagelinks. Johnsonville employs approximately 1,300 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage.Founded in 1945 by Ralph F. and Alice Stayer, the company remains privately owned today. www.johnsonville.com.

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 2, 201210

Make mushrooms the“hidden treasure” in yourkitchen by adding them toany and every family meal.Whether paired with meat,tossed in an omelet orwrapped in a sandwich,umami-rich mushrooms adda unique, rich flavor to yourrecipes. Learn how to blendmushrooms with meat tocreate delectable dishes yourfamily will love and you’llfeel good serving. See howmushrooms can help bulk upany dish with importantnutrients, and depending onhow you use them, they mayhelp to save time, money,calories and fat.

Mushrooms and meat: The perfect partner• Mushrooms’ hearty tex-

ture and flavor make themcompatible with meats bothas a complement or replace-ment.

• Swap in mushrooms for aportion of the higher-calorieingredients in a dish toreduce calories and fat.

• Blend in diced mush-rooms to get another veg-etable serving into your fam-ily’s favorite meals likespaghetti, hamburgers andsloppy Joes.

Eating healthy nevertasted so good• Mushrooms are not only

low in calories and fat free,but their flavorful umamicontent allows for less salt tobe used in a dish, withoutcompromising taste.

• Mushrooms are the only

fresh fruit or vegetable withvitamin D.

• Within the produce aisle,mushrooms are a leadingsource of the antioxidantsselenium and ergothioneine.These antioxidants helpstrengthen the immune sys-tem.

• Mushrooms provide Bvitamins, includingriboflavin, niacin, and pan-tothenic acid. B vitaminshelp to provide energy bybreaking down proteins, fatsand carbohydrates.

Tips and tricks of the trade• Store mushrooms in their

original packaging or in aporous paper bag for pro-longed shelf-life.

• Clean mushrooms by

brushing them off with adamp paper towel; avoidsoaking them in water.

• Save money and effort bybuying and sautéing mush-rooms in bulk, having themready to add to any dish, anytime. Sautéed mushroomswill keep frozen for up toone month.

• Use stems and gills froma cleaned out portabella tomake mushroom stock thatcan be used in soups, sauces,and ragouts.

For more information,recipes and news, visitwww.mushroominfo.comand follow the MushroomChannel on Twitter (twitter.com/mushroomchannel)and Facebook (facebook.com/ mushroomchannel).

Yeild: 8 servings

IngredientsTacos2 Tbsp. olive oil1/4 lb. 85% lean ground beef3/4 lb. white button mushrooms3/4 lb. cremini mushrooms2 cups julienne of sweet onions1 Tbsp. minced garlic4 Tbsp. ground chili peppersalt and pepper to tastelime juice to taste8 Corn tortillas1 cup shredded green cabbage2 Tbsp. chopped cilantro4 Tbsp. cotija Cheese, grated

Avocado Salsa Verde1 large, ripe avocado, peeled, pitted and cut in 1/2-inch dice1/3 cup diced tomato2 Tbsp. finely chopped onion1/2 tsp. seeded and minced Serrano chile1/2 tsp. minced garlic1 Tbsp. lemon or lime juice2 Tbsp. chopped cilantro1/4 tsp. sugarDirectionsHeat a sauté pan over medium-

high heat. Placeground beef inpan and cook;season with saltand pepper.Sauté for 3 to 5minutes untilgolden brown.Chop mush-rooms toapproximatelythe size and tex-ture of groundbeef and sautéin a separatepan with 2 tablespoons olive oil for3 to 5 minutes. Combine mush-rooms and meat and set aside.

Heat sauté pan used for groundbeef over medium-high heat. Addonions and sauté until goldenbrown. Add garlic and cook untilfragrant. Add the mushroom/beefmixture and ground chili pepper.Sauté 2 to 3 minutes, stirring.Adjust seasoning with salt, pepperand lime juice.

To serve, toss shredded cabbagewith salt, pepper, lime juice andcilantro. Please 2 tablespoons ofshredded cabbage on a tortilla, and

top with 2 tablespoons of mush-room and beef mixture. Top with agenerous tablespoon of avocadosalsa, and sprinkle with Cotijacheese to taste.

To Make Avocado Salsa Verde:Combine all salsa ingredients andrefrigerate for at least an hour.

Mushroom Tacos with Salsa Verde

Mushrooms make meals betterFlavorful Nutrient-Rich Superfood Enhances Every Dish

About The Mushroom Council: The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced orimported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the MushroomCouncil under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agriculturalcommodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on theMushroom Council, visit mushroomcouncil.org.

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8 Servings Prep: 30 min. + cooling

Ingredients• Pastry for single-crust pie (9 inches)

• 3/4 cup sugar • 1/4 cup cornstarch • 2 cups halved fresh strawberries • 1-1/2 cups fresh raspberries • 1 cup fresh blackberries • 1 cup fresh blueberries • 1 tablespoon lemon juice

DirectionsOn a lightly floured surface,

unroll pastry. Transfer to a 9-in. pieplate. Trim pastry to 1/2 in. beyondedge of plate; flute edges. Lineunpricked pastry with a double

thickness of heavy-duty foil. Bakeat 450° for 8 minutes. Remove foil;bake 5-7 minutes longer or untilgolden brown. Cool on a wire rack.Meanwhile, in a large saucepan,combine sugar and cornstarch. Stirin berries and lemon juice. Cook,stirring occasionally, over mediumheat until mixture just comes to aboil; pour into prepared crust. Coolcompletely on a wire rack.

*Recipe from Taste of Home Cooking School Cookbook

Nutrition Facts: 1 piece equals 250 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein.

Berry Patch Pie*