taste of home

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LEARN NEW SPRING RECIPES, MEAL IDEAS, & CREATIVE COOKING TIPS

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LEARN NEW SPRING RECIPES, MEAL IDEAS, & CREATIVE COOKING TIPS

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RECEIVE A FREE GIFT BAG WITH VALUABLE COUPONS & TASTE OF HOME MAGAZINES

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MAY 7, 2014www.thesouthern.com/CookingSchool

Wednesday, May 7, 2014 THE SOUTHERN ILLINOISAN

Taste of Home Cooking School

DIXIE TERRYFOR THE SOUTHERN

With Winter in the rear-view mirror, it is time to pack away the heavy cooking habits of cold weather.

Come out to the Spring Cooking

School of Taste of Home Magazine, on Tues-day, May 13, and get acquainted with an array of lighter and delicious dishes for your family meals and for entertaining with a flair.

The location will be the Mar-ion Cultural and Civic Center, where the vendor booths will be available at 5 p.m..

The onstage cooking dem-onstrations will begin at 7 p.m., with this season’s theme, “Swing into Spring”. Featured will be ten or so seasonally focused recipes, to be produced in the two-hour show.

Guests can also learn short-cuts and culi-nary secrets in this live and lively production.

Area foodies, and even non-cooks, both men and women, are promised an evening of enter-tainment and know-how of food preparation.

Cooking demonstrations by Taste of Home staff and vendor booths provide fun and excitement at Cooking School

Karen Davis is a member of the Taste of Home Cooking School culinary team.

Terry

‘Swing Spring’INTO

The SouThern IllInoISan Wednesday, May 7, 2014


There will be a number of door prizes given away, and even the finished gour-met delights, placed in unique contain-ers, will go home with lucky winners.

Some fabulous recipes have been selected from the thousands on file at the Taste of Home Kitchens in Green-dale, Wisconsin.

These will be made right before our eyes, as the cook-in-charge measures, mixes, and whips up a variety of sea-sonal recipes, guaranteed to tantalize our taste buds.

One of the magazine’s culinary team of nine members, Karen Davis, will be onstage to present the food preparation. The team is composed of not only sea-soned cooks, but each has a degree or two, and is also an entertainer.

Davis said she loved to help her grandma cook, when she was very young, standing on a step-stool at the central-Iowa family farm kitchen. Their family lineage was Scandinavian, so Swedish and Norwegian were often turned out.

She became a 4-H member and

enjoyed winning ribbons for her cook-ing skills. She was especially proud of a purple one awarded for her grand-mother’s special chocolate cake.

Davis is a graduate of Iowa State University, where she earned a double major in home economics.

When not traveling with Taste of Home Cooking Schools, during the Spring and Fall, she is a food consultant who loves to write about food.

Davis lives in Stuart, Iowa, with her husband. She said she likes Taste of Home recipes, because they call for common ingredients and consistently yield great results.

She will be assisted by local vol-unteers, both onstage and behind the curtains, as they keep track of ingre-dients,, watch the oven, and wash up the dishes.

Recipes for each dish, along with many additional ones, will be included in a special publication to be found in the gift bag given to each ticket holder on arrival. There will also be coupons, free items, and maybe a

complimentary copy of the current Taste of Home magazine.

Vendor booths of local businesses will be located in the MCCC lobby, upstairs and down, offering mini massages and makeovers; beauty products; jewelry; accessories; fashions; and more, along with food items for sampling. Many of these vendors will be offering drawings for their products.

The Southern Illinoisan, as an area media, has partnered with the food

magazine to provide this high quality cooking school, as a community event.

The magazine was originally begun by Reiman Publications, as a family busi-ness. It is now owned by The Reader’s Digest Association, Inc. However, the Taste of Home testing kitchens and offices remain in the small Wisconsin town of Greendale, a tourist attraction for foodies.

Taste of Home magazine serves as America’s connection to the personal recipes of those who enjoy cooking at home, and who enjoy sharing their favorite dishes in the world’s most popular food publication. There are presently 1000 food editors scattered around the United States and Canada, who provide recipes and features.

Affordable everyday ingredients in each recipe are one of the draws. There is no need to run around attempting to locate an unheard of ingredient. Just look in the cupboards and pantry of your home.

Tickets can be purchased by calling MCCC at 618-997-4030.

DeTaIlS

When: Tuesday, May 13, 2014Where: Marion Cultural & Civic Center800 Tower Square Plaza, MarionInfo: Exhibits Open at 5 p.m.Show Starts at 7 p.m.Cost: To purchase tickets please contact

the Marion Cultural & Civic Center at 618-997-4030 or marionccc.com

VIP Seating (includes cookbook): $30General Admission: $15

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Wednesday, May 7, 2014 The SouThern IllInoISan


Today, after 20 years of shar-ing happiness, inspiration and wellness through its

books, Chicken Soup for the Soul has evolved its relationship with readers and other fans beyond the bookstore and into the gro-cery store with a new line of comfort foods.

Made with the highest quality ingredients and no artificial flavors, the new line consists of soups, pasta sauces, broths, gravies, soup toppers and Meal Builders™ and more, all designed to create quick, delicious meals in minutes. Inspired by real people and their stories about food and feelings, each product label includes a preview of a bestselling Chicken Soup for the Soul story that was handpicked for that particular food, and a code to read the rest of the story online.

Try and share this deli-cious recipe for Roasted Garlic Mashed Potatoes that’s sure to be a mouth-watering side dish with any meal. Just combine Chicken Soup for the Soul Chicken Broth with hearty potatoes, garlic, olive oil, butter and cream and is then whisk it to perfection.

roasted Garlic Mashed PotatoesIngredIents

32 oz. Chicken Soup for the Soul Chicken Broth

5 cloves garlic, peeled1 tbsp. olive oil1½ lbs. russet potatoes4 tbsp. unsalted butter½ cup heavy or sour cream

dIrectIonsPreheat oven to 350

degrees. Wrap garlic cloves and olive oil in aluminum foil forming a pouch and bake for 25-30 minutes or until golden brown and soft. Cut potatoes into even-size pieces (about 1-2”), peeled or unpeeled (your preference). In a 3-qt sauce pot, cover potatoes with Chicken Soup for the Soul Chicken Broth and sim-mer for about 25 minutes until very tender. Drain chicken broth into a bowl and reserve. Add garlic, olive oil, butter and cream (sour cream gives a nice tang) to potatoes and mash. Add back Chicken Soup for the Soul Chicken Broth as needed for preferred consistency.Prep time: 15 minutesServes: 6-8Cook time: 25 minutesready in: 40 minutesWebsite: www.chickensoup.comTwitter: @chickensoupsoulwww.facebook.com/chicken-soupforthesoul

A portion of mashed potatoes with roasted garlic cloves, black pepper and fresh chopped parsley.

Provided

Chicken Soup for the Soulpresents new comfort food line

THE SOUTHERN ILLINOISAN Wednesday, May 7, 2014


Not all eggs are created equal, and to showcase why Eggland’s Best eggs are the leader in egg nutrition and freshness, Eggland’s Best is excited to once again,

be teaming up with the Taste of Home Cooking Schools this spring.

To ensure all Eggland’s Best eggs provide better nutrition compared to ordinary eggs, each egg is produced by hens fed a proprietary all-natural, all-vegetarian diet of healthy grains and oils. Compared to ordinary eggs, Eggland’s Best eggs contain 10 times more vitamin E, four times more Vitamin D, more than double the omega-3, and contain 25% less saturated fat.

In addition to superior nutrition, Eggland’s Best eggs are the best in freshness. A recent independent study published in The Journal of Applied Poultry Research revealed that Eggland’s Best eggs are fresher than ordinary eggs, and stay fresher longer than ordinary eggs. After analyzing both generic and Eggland’s Best eggs, the study found that Eggland’s Best eggs had a greater value in egg white height, egg protein quality, and yolk color versus ordinary eggs. The study attributed these findings to the enhanced production process Eggland’s Best enforces, and the high-quality hen feed.

Eggland’s Best eggs are available in regular, organic, and cage free, in a vari-ety of sizes from medium to jumbo.

Ready to get fresh in the kitchen? Our Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great make-ahead dish for breakfast or brunch!

Vegetarian Egg Strata RecipeIngredients:1 medium zucchini, finely chopped1 medium sweet red pepper, finely

chopped1 cup sliced baby Portobello mushrooms1 medium red onion, finely chopped2 teaspoons olive oil3 garlic cloves, minced2 teaspoons minced fresh thyme or 1/2

teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1 loaf (1 pound) day-old French bread,

cubed2 packages (5.3 ounces each) fresh goat

cheese, crumbled1-3/4 cups grated Parmesan cheese6 Eggland’s Best large eggs, lightly

beaten2 cups fat-free milk1/4 teaspoon ground nutmeg

DIRECTIONSIn a large skillet, sauté the zucchini, red pep-

per, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; sauté 1 minute longer.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.

In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. 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.

Total Prep Time: 25 min. plus chillingBake: 45 min. plus standingTotal Servings: 12 servings

Better taste. Better nutrition. Better eggs. Now, better freshness

America’s no. 1 branded egg helps at-home chefs add more nutrition and freshness to their favorite dishes

PROVIDED Vegetarian Egg Strata, created exclusively for Eggland’s Best by Taste of Home, is a great make-ahead dish for breakfast or brunch.

EGGLAND’S BEST EGGS:



When Johnsonville Sausage joins the Taste of Home Cook-ing Schools on its 30-state spring tour between March and

June, attendees will be reacquainted with an old, but special Italian dish.

Taste of Home cooking school attend-ees will learn some creative uses for Italian ground sausage in a main entree or appetizer. The goal is to expose the Taste of Home cooking school attendees to some convenient, flavorful and simple recipes they can take back with them for a weeknight dinner or special occasion.

One popular recipe that reviewers rate as a five-star dish is Johnsonville’s Chiliville Chili, which takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage, which gives the chili an extra flavor boost.

Johnsonville Italian ground sausage is available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own.

Made with only premium cuts of pork and a perfect blend of spices, Johnson-ville Italian ground sausage brings the level of quality that confident cooks are looking for when creating their families’ “keeper” recipes.

Chiliville ChiliIngredients:1 pound JOHNSONVILLE® Italian

Ground Mild, Sweet or Hot Italian Sau-sage

1 pound ground beef1 medium onion, chopped3 celery ribs, chopped3 garlic cloves, minced3 cans (14.5 ounces each) diced toma-

toes with green peppers and onions

2 cans (16 ounces each) kidney beans, rinsed and drained

1 can (14.5 ounces) beef broth1 can (6 ounces) tomato paste2 tablespoons brown sugar2 tablespoons chili powder1 tablespoon Worcestershire sauce2 teaspoons ground cumin1/2 teaspoon crushed red pepper

flakesCheddar cheese, shredded (optional)

PREPARATION:In a large saucepan, cook sausage and

ground beef over medium heat until meat is no longer pink; drain.

Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.

Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

Sprinkle with cheese if you like and serve immediately.Cook Time: 30 minutesMakes: 10-12 servingswww.johnsonville.com/recipe/chiliville-chili.html

and Taste of Home bring Italian recipes to Cooking Schools

PROVIDED Johnsonville’s Chiliville Chili, takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage.

JOHNSONVILLE SAUSAGE

The SouThern IllInoISan Wednesday, May 7, 2014

All proceeds to theMarion Ministerial

Alliance

Sponsored by

For more information visitthesouthern.com/CookingSchool

TickeTs on sale now!

FooD DRiVeone Day only - May 13th - 5pm to 7pm

Bring anynon-perishable food itemsto the Marion Cultural& Civic Center and be

entered to win a valuableprize pack!

To purchase tickets please contactthe Marion Cultural & Civic Center

(618) 997-4030or marionccc.com

TuesDay, May 13, 2014• Exhibits Open at 5pm• Show Starts 7pm

MaRion culTuRal& ciVic cenTeR800 Tower Square Plaza, Marion



When it comes to eat-ing well, more and more people are looking for healthy options that taste great. Look no fur-

ther than mushrooms! Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients1, making them the go-to ingredient for delicious fam-ily meals.

No other food can be used in so many ways, while bringing flavor and nutrition to the plate. Mushrooms deliver a savory, earthy taste because of their umami. They’re naturally low in calories, fat-free and cholesterol-free and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium.

It’s never been easier to use mush-rooms to transform meals already in the weekly rotation. Simply chop mushrooms to match the texture of ground meat and use in place of some of the meat in classic recipes. No extra pans. No complicated techniques. Just great tasting food with a healthy twist.

By combining chopped mushrooms with ground meat, this mighty blend can seamlessly:

Enhance taste. The umami in mush-rooms and beef creates a mouth-water-ing, flavor-multiplying effect.

Trim calories and fat. Research sug-gests substituting mushrooms for meat can be an effective method for reducing calorie and fat intake while still feel-ing full.2

Extend portion sizes. Mushrooms help bulk up volume without sacrific-ing your bottom line.

Add vegetables to the plate. Adding mushrooms to the meat brings an extra serving of vegetables to recipes.

Available year-round, versatile mushrooms can be used in dishes throughout the seasons – use them to add extra vegetables to hearty, com-forting classics like meatloaf in the winter; lighten up tacos for fresh, light

meals in the spring; and bring satisfy-ing flavors to grilled favorites like burg-ers in the summer.

Remember, where there’s meat, add mushrooms! Try it tonight with Sloppy Joes (full recipe below) to create an easy, delicious and healthy meal. Then transform more recipes with mush-rooms to get ready for the ‘Swap It or Top It’ Recipe Contest for the chance to win prizes. Follow the Mushroom Council on Facebook (facebook.com/MushroomChannel) to stay tuned for more details.

Mushroom Beef Sloppy JoesIngredients8 ounces white button mushrooms8 ounces crimini mushrooms¼ pound 90% lean ground beef

1½ tablespoon canola oil½ cup chopped onion1 garlic clove, minced1-8 ounce can no-salt-added tomato

sauce1 tablespoon chili powder1 tablespoon brown sugar1 teaspoon cider vinegar½ teaspoon ground black pepper4 whole wheat buns

DirectionsChop mushrooms to approximate size and

texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Spoon

mixture onto whole wheat buns and serve.Yield: 4 servingsCook time: 30 minutesServing Size: 1 Sloppy Joe sandwichFollow the Mushroom Channel on Twitter

(@MushroomChannel), Facebook (facebook.com/MushroomChannel) and Pinterest (pinterest.com/freshmushrooms). Visit www.mushroominfo.com for the latest blogs and recipes.

Mushrooms make it easy to eat delicious healthy meals

About The Mushroom

CouncilThe Mushroom Council is

composed of fresh market producers or importers who

average more than 500,000 pounds of mushrooms produced or

imported annually. The mushroom program is authorized by the

Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by

the Mushroom Council under the supervision of the Agricultural

Marketing Service. Research and promotion programs help to expand, maintain and develop

markets for individual agricultural commodities 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 the Mushroom Council, visit

mushroominfo.com.

PROVIDED Available year-round, versatile mushrooms can be used in dishes throughout the season such as Mushroom Beef Sloppy Joes.



Physicians Mutual announced today it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the spring.

Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table.

For Physicians Mutual customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, home-work is done and unforgettable conversations take place. It’s where families make their best memories.

“We’re thrilled to have Physicians Mutual partner with us and share recipes from their Physicians Mutual family cookbook,” said Erin Puariea, General Manager of Taste of Home Cooking School. “It’s great to see their love for cooking and the impor-tance of spending time around the kitchen table with family.”

Physicians Mutual has a 97 percent customer sat-isfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you – your family. This simple dish is sure to bring everyone to the table for good food and conversation.

Popcorn Cake1 16 oz bag miniature marshmallows½ cup butter10-12 cups popped, unbuttered popcorn1 cup roasted salted peanuts2 cups plain M&M’s

1. In a microwave-safe bowl, combine the marshmallows and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour marshmallow mixture over popcorn and mix well.

2. Stir in peanuts and M&M’s. Press into a well-greased Bundt cake pan. Cool until firm. Remove from pan, cut with serrated knife.

— Linda S. Conroe, TXCustomer of Physicians Mutual

PHYSICIANS MUTUAL brings simplicity to the dinner table

PROVIDED Popcorn Cake

About Physicians Mutual

Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In 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 nearly $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.

*Physicians Mutual Customer Satisfaction Survey, 2010, conducted by Wiese Research Associates


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It’s no secret—the culinary world is clawing at foods rich in fresh herbs…from Jean Georges Vongeri-chten’s Black Bass with chiles, herbs red bliss potatoes and spinach, which was just voted one of the best

dishes by The New York Times, to New York magazine’s account of the “brash aggressive flavors” of garlic and chiles that turn cauliflower and Brussels sprouts into a ‘can’t miss’ dish — fresh herbs are a recurring theme that cannot be ignored.

Foodies agree that a starring role of fresh herbs in fine cuisine is one of the hottest trends in the culinary world today. Chefs delight in using herbs to pack a flavorful punch, and restaurants are hiring foragers to scour the parks and forests to bring back nature’s bounty. Up until now, home cooks have had to buy large quantities of herbs from farmer’s markets or grocery stores. All that has changed. Dorot, an international purveyor of fine herbs and seasonings, has arrived on American soil to give consumers the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce.

Despite their popularity and coveted flavor profiles, fresh herbs are frequently used in small quantities and often go to waste. Sensing this quandary, Dorot has introduced a line of fresh herbs and spices that are chopped and quickly frozen in con-venient pre-portioned

ice cube trays. Gourmets on the go will appreciate the time-saving convenience of pre-portioned herbs.

There’s no need to chop, grate or even defrost: just add a cube to what-ever’s cooking.

“The only thing more painful than seeing a beautifully prepared meal go to waste, is seeing the ingredients get spoiled before they’ve even had a chance to be prepared,” said Dorot’s CEO & VP of International Marketing, Tal Tal-Or. “Consumers can tell when a piece of fish or meat is truly fresh. Herbs and season-ings are no different.”

Dorot’s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times. Furthermore, Dorot is all natural (no preservatives, trans fats, food coloring, or cholesterol) and gluten-free.

Dorot is available in numerous flavors,

including Crushed Garlic, Crushed Gin-ger, Chopped Basil, Cilantro, Parsley, Chili and Dill. Dorot Fresh Herbs and Spices can be found in many grocery stores with a suggested retail price of approximately $1.99—$2.99. More information is avail-able at www.mydorot.com.

Irresistible flavored cheese popsicles

Ingredients for about 16 units:1/2 cup goat cheese1/2 cup shredded mozzarella cheese1 cup soft cream cheese• Mix all the cheese kinds and put in a

bowl, divide into 4 portions.Garlic & Dill Cheese Balls, add:1 Dorot Crushed Garlic cubes4 Dorot Chopped Dill cubes• Mix with 1/4 of the cheese, roll 4 balls

and refrigerate.For Chili Cheese Balls, add:3 Dorot Chopped Chili cubes• Mix with 1/4 of the cheese, roll 4 balls

and refrigerate.For Basil & Dried Tomatoes Cheese Balls,

add:1 tablespoon of chopped dried tomatoes4 Chopped Basil cubes• Mix with 1/4 of the cheese, roll 4 balls

and refrigerate.For Garlic Cheese Balls coated with

crushed pistachios, add:3 Dorot Crushed Garlic cubes3 tsp of crushed pistachios• Mix garlic cubes with 1/4 of the cheese

roll 4 balls; roll the balls in crushed pista-chios and refrigerate.

The perfect guacamoleIngredients2 large ripe avocados4 tbsp soft cream cheese3 tsp lemon juice3 Dorot cilantro cubes1 Dorot garlic cubeSalt & Pepper

PREPARATION1. Peel and puree the avocado2. Add the cream cheese, lemon juice and

Dorot herb cubes—mix thoroughly.3. Season to tasteServe with chips or vegetable sticks.

Cooks clamor for

Dorot delivers on growing demand

PROVIDED Irresistible flavored cheese popsicles are easy to make.

PROVIDED The perfect guacamole can be served as a snack on baguettes with tomato and onion.

fresh herbs


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