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2 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

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Cooking show full of challengesIndiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 3

By HEATHER [email protected]

So it’s suppertime — again — andyour children are demanding thatyou feed them. Again. But it’s justbeen one of those weeks and youfind yourself staring down an emptyfreezer and a random collection ofcanned food and pasta. Now what?

That is one of the many challengesthat the “Indiana’s Cookin’” show hasset out to conquer this year.

“(Chefs) are going to help us thinkoutside of the box and creatively usethe things that are in our pantries,”said Debbie Palmer, marketing di-rector for The Indiana Gazette.“(We’ll learn) how to think like achef.”

The show is sponsored annually byThe Indiana Gazette and the foodand nutrition department at IndianaUniversity of Pennsylvania and isscheduled for 6:30 p.m. Thursday atS&T Bank Arena.

Doors open for shopping and eat-ing at 5 p.m.

This year, the theme is “Challenge,”and challenges range from the din-ner-from-your-pantry’s-contentschallenge to Indiana County Com-munity Action Partnership’s dailychallenge of feeding the hungry. Plusthere are fun ones: a “candemoni-um” sculpture competition featuringcanned goods by IUP sororities, arecipe demonstration and contestfeaturing three area chefs; a drawingand raffle; and, of course, the ubiqui-tous gift bags, door prizes, vendorsand food stands.

Palmer, who is organizing theevent, said the theme was chosen tohighlight the work done by ICCAP ina time when a tough economymeans more needy families are ask-ing for help when there are fewer re-sources available.

“It’s just to raise a little awarenessof that challenge,” she said. “Ourgoal is (to raise) $4,000 this year.”

Every dollar of the $3 or $5 ticketsgoes to ICCAP, Palmer said. (The

more expensive price is for reservedseating on the floor of the arena; thecheaper seats are in the bleachers.)And that’s another challenge: Lastyear’s show raised $2,500, so thisyear’s goal sets the bar high.

Guests have their own challenge.From now through the date of theshow, anyone can submit a questionto the chefs.

Three of the questions will bedrawn after the “Battle of the Chefs,”and the winners will receive the mealprepared by the chefs.

Speaking of the battle: Three areachefs will compete as they prepare arecipe that’s easy and fast to recreateat home.

The audience will sample andjudge the dishes on taste, ease ofpreparation, a creative use of pantryingredients, originality of recipe andshowmanship.

The winner receives a $250 adver-

tising package in the Gazette.The chefs — Chris Dongilla, of In-

diana, chef at Paisano’s in HomerCity; Laurie Kuzneski, of Indiana,owner of Miss Laurie’s GourmetKitchen; and Steve Whyte, of John-stown, executive chef at St. Andrew’sVillage — competed in a preliminaryround to earn a spot at the show.

And in the second half of the annu-al cooking show, guest chef RonBurkhardt, of Stonybank Restaurantin Clymer, will join IUP’s food andnutrition department in a demon-stration of cooking with nonperish-able items.

Making its debut this year is theIUP sororities’ challenge: Candemo-nium. The Delta Gamma; Sigma,Sigma, Sigma; and Zeta Tau Alphasororities will compete in a sculpturecompetition involving cannedgoods, but the exact nature is a sur-prise.

TOM PEEL/GazetteDIANE WAGONER, surrounded by her helpers, Amy McManigle, Aly Luftman,Christina Kretchun and Kristin Wilkins, are working hard on the show.

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PAGE 8■ A pantry full of food and nothing for dinner? Making greatfood with what’s already in yourkitchen.

PAGE 12■ Pantry favorites get a new twist.

PAGE 14■ Tightening the purse strings?Save on time and money withthese easy meals.

PAGE 15■ Challenged for time? Use yourmicrowave to beat the dinner rush.

PAGE 17■ Getting kids to eat right a bit of achallenge? Pump up the nutritionwith these kid-friendly meals.

PAGE 19■ Trim your waistline and yourbudget with these pork recipes.

PAGE 4■ Meet the interns helping with this year’sshow.

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DIANE WAGONERFor the past seven years, as a

representative from the Food andNutrition Department at IndianaUniversity of Pennsylvania, I havebeen invited to participate in theIndiana’s Cookin’ Show.

What an honor and a pleasure itis to work on a project that notonly involves cooking GOODfood, but eating it, too!

It is no secret that I have a pas-sion for cooking and eating.

In fact, my whole family does. I have four sisters and it never

fails that when we talk on thephone or gather for a meal we aretalking nonstop about recipes,where to shop for ingredients,who has the best produce and soon.

My passion for food beganwhen I was very young.

I helped my mother prepare“pots” of chili, spaghetti sauce,homemade soups and more …thus my interest continued togrow, particularly when I was inhigh school and was very chal-lenged as I struggled to maintain

a healthy weight. Of course it didn’t help that I

was working at an ice creamstore.

Yummy! Thus one of my reasons for

studying and teaching about howwe can eat well — and still like it.

Since becoming employed atIUP 16 years ago, I have taught awide range of classes on food, nu-trition, and management.

I have a particular interest inpromoting healthy eating behav-ior within the school community,which often includes educatingparents and teachers.

Eating and cooking well isn’t ashard as some people think.

My best “promotion technique”is conducting food demonstra-tions on simple dishes that fea-ture common ingredients, arelow in cost and, of course, aretasty.

In my view, if it isn’t tasty, it isn’tworth the calories.

Food is supposed to be some-thing we enjoy!

As a registered dietitian, I also

supervise interns enrolled in thenutrition education componentof IUP’s Dietetic Internship Pro-gram.

While my job is to provide guid-ance and support, I learn from

them continuously. They are very creative and en-

thusiastic — and energetic! This is great experience for the

interns to be involved in and wehave fun at the same time.

This is the eighth year that Ihave been involved with the showand each year it gets more excit-ing!

People want convenient, tastyrecipes along with time-savingtips and we are trying to addmore of that this year.

The show is really about servingthe Indiana community in a funand interactive environment.

And the fact that all proceeds goto ICCAP makes it such a reward-ing experience.

One thing that will most likelynever change is the fact there isno rehearsal for any part of theprogram, so what happens, HAP-PENS.

It is a “think fast on your feet”event which makes it all the morefun!

Hope to see you there! — Diane Wagoner

Wagoner and interns ready for the show

DIANE WAGONER

THE INTERNSDENNY BONDRA

Bondra became interested innutrition during his freshmanyear at IndianaUniversity ofPennsylvania fol-lowing an intro-ductory healthand wellnessclass. He says hehas always lovedto cook and en-joys trying newrecipes.

His favoriteway to preparefood is on the grill, because, hesays, he loves summer. Bondra isinterested in all aspects of the di-etetic profession but has not yetmade specific plans.

The son of George and PaulineBondra, he is from Blairsville butlives in Clarksburg.

ERIKA BORN Born, of Indianapolis, Ind., is a

dietetic intern at IUP. She gradu-ated with a bach-elor’s degree indietetics fromPurdue Universi-ty. Born says sheis excited for allthe opportunitieswith dieteticsand is still unde-cided about thearea of dieteticsshe wants to pur-sue.

She loves to cook and try newfoods. She also believes it is greatto incorporate her culinary inter-ests into dietetics.

EMILY HENRYThe daughter of Gerry and

Robin Henry, of Homer City,Henry has beeninterested in nu-trition since highschool. Her inter-ests in nutritioninclude clinicalnutrition and nu-trition education,especially in rela-tion to renal dis-ease.

After the IUPinternship, Henry plans to takethe RD exam and finish her mas-ter’s degree at IUP. After gainingexperience in the field, she wouldlike to become a specialist in renalnutrition.

Although she doesn’t cookmuch, her favorite foods to eat arebreakfast foods.

KIM JONESJones, the daughter of William

and Deborah Jones, of Harrisburg,knew from childhood that she had

Continued on Page 5

DENNYBONDRA

ERIKA BORN

EMILY HENRY

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an interest in nutrition. Her mother worked at a weight

loss center ex-posing her at ayoung age thatpeople will doanything to fitthe ideal bodytype. With the re-alization thatthere was some-thing wrong withsociety when itcame to theirperception of food and what itmeans to live a healthy lifestyle,Jones attended IUP, where she re-ceived her bachelor’s degree infood and nutrition.

After her internship, Jones plansto finish her master’s degree nextyear at IUP and take the exam tobe a registered dietitian. She wouldlike to work in the field of clinicaldietetics. Her favorite meal to pre-pare is actually not from a recipe atall. She loves to go out to eat andcome home and try to prepare thedishes.

“I love the challenge of trying tomake something that I had eatenat a great restaurant and add myown flair, trying to make the dishhealthier but still delicious.”

CHRISTINA KRETCHUNKretchun is the daughter of

Stephen and Sue Kretchun, ofBethel Park.

She holds abachelor’s degreein dietetics fromIUP. She is anIUP dietetic in-tern and enrolledas a graduatestudent workingtoward a master’sdegree in foodand nutrition.

After complet-ing her master’sdegree, she hopes to become a reg-istered dietitian, as well as a certi-fied diabetes educator. Kretchunhas been interested in food andnutrition since she took on thebattle of having type 1 diabetesand celiac disease. She believesnutrition plays a huge role in thesetwo chronic diseases, and shewants the opportunity to helpthose who are willing to learn andlisten.

Her other interests includespending time with her fiance,family and friends; swimming; an-imals; doing outdoor activities;and traveling when she can.

APRIL LEELee has been interested in nutri-

tion and wellness since her fresh-man year of college. Her interest isprimarily in clinical nutrition andwellness education, but she isopen to all different career possi-bilities.

Her parents are Loretta Radicelliand Leonard Lee, of northeasternOhio.

Lee has a pas-sion for cookingand enjoys tryingout new recipeswith family andfriends.

She especiallyenjoys makingher homemademacaroni andcheese.

After the in-ternship, she hopes to find a jobnear her home town of Aurora,Ohio.

ALY LUFTMAN Luftman, from

20 minutes southof the Twin Citiesin Minnesota, isthe daughter ofDarra and BrianLuftman. Her in-terest in nutri-tion started dur-ing her first year of college with anIntroduction to Nutrition course

and has grown from there.Her interest in nutrition is to-

ward children nutrition and edu-cating the public. Luftman enjoysbeing active and trying new things,whether it is a new place, food orexperience. She loves sushi, wineand sunshine and has a weaknessfor sweets — especially cookies.She cannot wait to be an RD afterthe internship, when she will headback to Minnesota.

AMY McMANIGLEMcManigle is the daughter of

Laurie and the late Michael Mc-Manigle, of Brookville. She hasbeen interestedin food and nu-trition since shewas a freshmanin high school.Her interests innutrition includeclinical nutritionand nutrition ed-ucation, with aspecial interest inchildhood obesi-ty.

After completing her internship

in June, her plans are to take theRD exam and find a job as a clini-cal dietitian as well as finish hermaster’s degree in food and nutri-tion at IUP.

McManigle enjoys cooking, andher favorite foods include choco-late and peanut butter.

EMMA RAY Ray became interested in nutri-

tion during high school aftershadowing theregistered dieti-tian at her home-town hospital.After her intern-ship, she wants tofinish her mas-ter’s degree in nu-trition at IUP andmove to Arizonato work as a reg-istered dietitianon the Navajo reservation whereseveral family members live.

Ray’s favorite food is pizza, andher favorite food to cook is chickenenchiladas. She is the daughter ofRalph and Louise Ray, of Freeport,Ohio.

LYNN RINEHIMERThe daughter of David and

Donna Rinehimer, of Mountain-top, Rinehimerhas been interest-ed in nutritionsince her sopho-more year atPenn State Uni-versity. With in-terests in boththe food industryand clinical nutri-tion, she hopes togain experiencein these areas ofnutrition uponfinishing her internship at IUP inJune. Rinehimer likes to “practicewhat she preaches” when it comesto eating a balanced diet, but alsoloves to treat herself to ice creamor yogurt-covered raisins. “Every-thing in moderation.”

LAUREN SRDOCHSrdoch, daughter of Richard and

Christine Srdoch, of North Hunt-ingdon, first became interested inthe field of nutrition as a love of

Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 5

Wagoner and interns ready for the show

Continued on Page 6

Continued from Page 4

KIM JONES

CHRISTINAKRETCHUN

APRIL LEE

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food and cook-ing. This soonexpanded intoan interest inwellness. In herfree time, she en-joys trying newrecipes and allforms of exercis-ing, whether run-ning outside orteaching aero-bics. Srdoch will be staying at IUPfor the 2010-11 school year, so shecan complete her master’s degreein dietetics. After she becomes aregistered dietitian and completesgraduate school, she plans to stayin the Pittsburgh area. She wouldlike to become a clinical dietitian,with the ultimate goal of transi-tioning into a wellness counselor,especially for young children, soshe can share her passion of nu-trition and exercise.

ERIN STELLFOX The daughter of David and

Susan Stellfox, of Catawissa, Stell-fox became interested in nutritionwhen she was a senior in highschool. She completed her bache-

lor’s degree in food and nutritionat IUP. After theinternship, hergoals are to com-plete her master’sdegree in foodand nutrition atIUP and find ajob in clinical nu-trition. Her fa-vorite food to eatis Thai food.

KRISTIN WILKINS The daughter of Garry and Vani-

ra Wilkins, of Manns Choice, Bed-ford County, Wilkins became in-terested in pursuing a career innutrition whenshe spent a yearas a county dairyprincess and pro-moted the healthbenefits of dairyproducts. Sheearned her bach-elor’s degreefrom IUP and,after her intern-ship, she is plan-ning to complete her master’s de-gree. Her interests include cook-ing, baking and enjoying wildlife.

Some favorite recipes from the interns

Interns are ready for show6 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

ERINSTELLFOX

LAUREN SRDOCH

KRISTINWILKINS


CHICKEN POT PIE SOUP FROM: CHRISTINA KRETCHUN

Serves: 4 This is my favorite recipe be-

cause it reminds me of beinghome! It’s a great soup for a coldday in winter, when you’re feelingsick or just to bring your wholefamily together!

Ingredients2 cups cubed cooked chicken

breast meat1 (16 ounce) package frozen

mixed vegetables, thawed1 (10.75 ounce) can condensed

cream of potato soup1 (10.75 ounce) can condensed

cream of chicken soup2 cups skim milkHomemade or store bought

noodles (optional)

In a medium sauce pan com-bine chicken, mixed vegetables,cream of potato soup, cream ofchicken soup and milk. Heatthrough and serve with crumbledcrackers on top.

Calories: 367; Total Fat: 11.5g;Saturated Fat: 3.5g; Cholesterol:64mg; Sodium: 1133mg; Carbohy-drate: 35.9g; Fiber: 5.7g; Protein:30.1g

PUMPKIN BREAD VI FROM: ERIKA BORN

Makes 12 servings I used the spices in pumpkin

bread because it makes it feel likefall and the holidays! Not only isthis recipe great to make aroundthe holidays, but year-round!

Ingredients1 cup all-purpose flour 1 cup whole wheat flour½ teaspoon salt½ teaspoon baking soda 2½ teaspoons baking powder ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg

1/3 cup vegetable oil ¾ cup brown sugar 2 eggs 1/3 cup orange juice 1 cup pumpkin puree

Preheat an oven to 350 degreesF (175 degrees C).

Mix together flour, salt, bakingsoda, baking powder, allspice andnutmeg. In a large bowl, beat to-gether vegetable oil, brown sugar,eggs, orange juice and pumpkin.Stir flour mixture into pumpkinmixture until just combined. Pourbatter into prepared loaf pan.

Bake in preheated oven for 50 to60 minutes, until a toothpick in-serted into center of the loafcomes out clean.

Calories: 182; Total Fat: 7.4g;Cholesterol: 35mg

TIRAMISU FROM: KRISTIN WILKINS

Makes 11 servingsTiramisu is slightly difficult to

make but when you sit down andtaste the first bite, it is worth all ofthe work!

Ingredients4 egg yolks 2 tablespoons milk 2/3 cup granulated sugar 2 cups mascarpone cheese ¼ teaspoon vanilla extract 1 cup heavy cream 20-24 lady fingers ½ cup cold espresso (or strong

coffee) ¼ cup kahlua coffee liqueur 2 teaspoons cocoa powder

Fill a medium saucepanhalfway with water and bring to aboil over medium/high heat, thenreduce the heat so that the wateris simmering.

Wisk the egg yolks, milk andsugar together in a medium metalbowl, then place bowl on top of

saucepan. Stir the mixture oftenfor 8 to 10 minutes or until themixture thickens.

Remove from heat, and to it addthe 2 cups of mascarpone cheeseand the vanilla. Wisk the cheeseuntil smooth.

In a separate bowl, whip thecream with an electric mixer.Slowly fold the whipped creaminto the mascarpone mixtureuntil it’s completely incorporated,but do not over mix.

Combine espresso and kahluain a large, shallow bowl. One-by-one, quickly dip each ladyfingerin the espresso. The lady fingerwill soak up the espresso mixturelike a sponge, so dip quickly.Arrange half of the dipped la-dyfingers side-by-side on the bot-tom of an 8x8-inch serving dish orbaking pan.

Spoon about half of the cheesemixture over the ladyfingers, thenadd another layer of soaked la-dyfingers on top of the cheesemixture. Spread the remainingcheese mixture over the ladyfin-gers.

Dust the top with cocoa pow-der.

Cover and chill for severalhours.

Calories: 387; total fat: 30g; satfat: 16 g; cholesterol: 216mg; sodi-um: 60mg; total carbs: 22g; fiber:3g; protein: 6.5g

CHOCOLATE CHIP BANANA BREAD FROM: APRIL LEE

Makes 20 Servings I liked this recipe especially in

the spring and bananas always gowell with chocolate. Instead ofmaking one loaf, I usually makemuffins or even bite-size mini-muffins.

Continued on Page 7

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Some favorite recipes from the internsIndiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 7

Ingredients

1 cup butter/margarine 2 cups white sugar 2 eggs 2 tablespoons mayonnaise 6 very ripe bananas, mashed 3 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 1 cup semi-sweet chocolate

chips ½ cup chopped walnuts

Preheat oven to 350 degrees F(175 degrees C). Lightly grease two9x5 inch loaf pans.

In a large bowl, cream togetherthe shortening and sugar untillight and fluffy. Stir in the eggs oneat a time, beating well with eachaddition. Stir in the mayonnaiseand bananas. Stir together theflour, salt, baking powder and bak-ing soda. Blend the flour mixtureinto the banana mixture; stir justenough to evenly combine. Fold inthe chocolate chips and walnuts.

Bake at 350 degrees F (175 de-

grees C) until a toothpick insertedinto the center of the loaf comesout clean, about 50 to 75 minutes.Cool loaf in the pan for 20 minutesbefore removing to a wire rack tocool completely.

Calories:327; Fat:14.6g; Carbohy-drates:48g; Sugar:2g; Protein:3.6g

HOMEMADE MINT CHOCOLATECHIP ICE CREAMFROM: LYNN RINEHIMER

makes 8 1-cup servingsIngredients

2 cups 2 percent milk2 cups heavy cream1 cup sugar½ teaspoon salt1 teaspoon vanilla extract1 teaspoon peppermint extract3 drops green food coloring

(optional)1 cup miniature semisweet

chocolate chips

In a large bowl, stir together themilk, cream, sugar, salt, vanilla ex-tract and peppermint extract untilthe sugar has dissolved. Color toyour liking with the green food col-

oring. Pour the mixture into an icecream maker, and freeze accord-ing to the manufacturer’s instruc-tions. After about 10 minutes intothe freezing, add the chocolatechips. After the ice cream hasthickened, about 30 minutes later,spoon into a container, and freezefor 2 hours.

Calories: 335; Fat: 23.2g; Carbo-hydrates: 29.6g; Protein: 3.2g; Cho-lesterol: 86mg; Sodium: 193mg

M&M COOKIES FROM: ALY LUFTMAN

Makes about 5 dozen 2 ½ inchcookies.

I love these cookies, slightlyunder baked.

Ingredients1 cup butter ½ cup packed brown sugar ½ cup sugar 2 eggs 2 teaspoons vanilla 2 ¼ cups flour 1 teaspoon salt 1 teaspoon baking soda 1 cup M&M’S MINIS Milk

Chocolate Candies

Heat oven to 375 F. Beat sugarsand butter until light and fluffy.

Blend in eggs and vanilla. Stir inflour, baking soda and salt. Mixwell.

Stir in 2/3 cup M&M’S MINISMilk Chocolate Candies. Dropdough by rounded teaspoons ontoungreased cookie sheet. Press sev-eral additional M&M’S MINIS MilkChocolate Candies into each cook-ie. Bake for 9-12 minutes or untilgolden brown.

Calories:100; fat: 5g; Saturatedfat: 3g; Trans fat: 0g; Cholesterol:15mg; Sodium: 70mg; Total carbo-hydrate: 13g; Fiber: 0g; Protein: 1g

Note: You can substitute ½ cupEgg Beaters for the 2 eggs and 1cup non-fat yogurt for the butterto cut down on fat!

CHICKEN GRAPE SALAD FROM: LAUREN SRDOCH

Makes 4-5 servings One of my favorite recipes is this

Chicken Grape Salad served on awrap. I like it so much because it’ssimple to make, is a good lunch

item when you’re a busy collegestudent on the go, and it remindsme of summertime!

Ingredients4-5 cups shredded or chunk

chicken 2 cups celery, diced 1 ½ cups purple grapes, sliced in

half Dressing

1 cup lite mayonnaise ½ cup nonfat plain yogurt Slivered Almonds, optional

Mix all of the ingredients togeth-er.

Let chill. Fold into a flour or wheat tortilla. Total Calories: 220; Total Fat: 14g;

Saturated Fat: 0g; Carbohydrates:14g; Protein: 11g; Fiber: 1g

SPANISH RICE FROM: EMMA RAY

Serves 8This recipe reminds me of my

grandma, Carol Ray. She is a fabu-


Continued on Page 8

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lous cook and I hope to one daycook as well as she does

½ pound of bacon2 cups of rice1 large onion1 large pepper2 cans of tomatoes1 cup of salsa Brown a ½ pound of bacon and

then set aside (optional). Cook rice(one or two cups depending uponamount needed) and set aside.Chop a large onion and large pep-per and cook in skillet until tender.Add two cans of tomatoes (drain)and/or salsa (mild, medium orhot, as you prefer). Add rice to theskillet. If not enough sauce, addanother can of tomatoes or salsa.

Calories: 338; Total Fat: 12.2g;Saturated Fat: 4.0g; Cholesterol:31mg; Sodium: 853mg; Total Car-bohydrates: 41.2g; Dietary Fiber:1.4g; Sugars: 1.9g; Protein: 14.5g

STUFFED, BAKED FRENCH TOASTFROM: EMILY HENRY

Makes about 24 servings.

10-12 slices of bread (heavy Ital-ian works well)

3 eggs 2 cups half and half 1 teaspoon vanilla ½ cup sugar

Filling8 ounces cream cheese 1 teaspoon vanilla 1 egg ¼ cup sugar syrup or berries

Trim crusts from bread andarrange half of the bread in a 1½ qtcasserole. Mix the first ingredientsand pour half of it over the bread.Mix the filling and spread it overthe moistened bread.

Top with the remaining breadslices and pour the remaining eggmix on top. Let stand in the fridgeover night.

Bake covered for 30 minutes,then uncovered for another 30minutes.

Let stand for 20 minutes andthen cut into rectangles. Top withsyrup or berries (optional).

Calories: 130; Total Fat: 7g; Satu-rated fat: 4g; Cholesterol: 60mg;Sodium: 110mg; Carbohydrate:12g; Fiber: 0g; Protein: 3g


The interns favorite recipes

By LAUREN [email protected]

There are days that I approachthe grocery store like a country toconquer, a new recipe as the armyto do so, and a belief that it willchange the culinary world andsurely earn the attention of TopChef, Next Food Network Starand/or the executive kitchens atthe White House/Parliament/U.N. Then there are the other sixdays of the week.

Weeknight work obligationsoften derail leisurely strollsthrough my local Giant Eagle andreplace them with mad dashes, ifthat. Oh, and looking at a recipe? Idon’t even look at my electric billduring the week.

So I head to the pantry or fridge,with a prayer that something,anything is in there to make ameal. I’d like to think my 25 yearsas a professional eater, and sevenor so as a wannabe chef meanthat clever ingredients forscrumptious bites are on-hand atall times. Oh, the reality.

That’s when you got to get cre-ative. In a perfect world, I’d like tohave the following staples in mykitchen at all times: some sort ofpasta, olive oil, sauces (barbecue,marinara), soup, vinegar, brownsugar, rice, peanut butter, cheese,eggs, condiments, an onion, gar-lic, meat and apple juice boxes.But most of the times, it’s ahodgepodge of items with achicken breast here, an eggplantthere, maybe some form of dip, aslice of pizza and always peanutbutter. What on earth can youmake with that?

Thankfully there are plenty ofWeb sites out there that do thework for you and allow you totype in your on-hand ingredientsfor a recipe suggestion. The FoodNetwork, Recipezaar and All

Recipes all offers ingredientsearches. Granted, they might notfind something that incorporatesevery ingredient aforementioned,but they are able to get pretty vi-able meal options for ingredientshanging around. But here aresome of my favorite ingredientdatabases that are good for ideas:

SUPERCOOK.COMHas a broad search engine that

offers starters, entrees anddesserts. It will offer recipes forjust what you have on-hand, plusthose you can do with a few extraingredients. You can also type iningredients you’d like to exclude,or search for general terms likesoups or salads. Says the Website’s overview, it has a “focus onsolving the practical problems ofmodern home cooks: how towaste less food, how to use upperishable or seasonal ingredi-ents, how to keep track of every-thing in the kitchen, how to savetime and money.”

RECIPEPUPPY.COMCan type in multiple ingredi-

ents in one search engine, and itoffers nice lists of recipes, butmost with other recommendedingredients (though some arethings likely to be on-hand, butthat I’d never think of to add towhat I already have). It has a cre-ative database (example, typingin eggplant, peanut butter andgarlic yielded suggestions forgrilled eggplant with spicy peanutsauce, Kari-Kare or Casablancachicken.)

SEARCH.MYRECIPES.COM/ENHANCED-SEARCH.HTML

Offers convenient checkboxesfor search for main ingredients,exclusions, 39 types of cuisines,conveniences (like make-ahead,gifts, kid-friendly, no-cook), cook-

ing methods, dietary considera-tions, publications, or brands andsponsors. User warning: it seemsto get stressed out with the moreboxes you check for somethingthat should be a no-brainer.

CAMPBELLKITCHEN.COM/ADVANCESEARCH.ASPX

Campbell Kitchen’s advancedsearch allows you to search bygeneral search terms, plus a mainingredient, recipe type, cuisine,Campbell’s products, type, num-ber of ingredients or total time.

KRAFTRECIPES.COMAllows you to search for three

ingredients, and a type of meal;plus recipe collections for indi-vidual meals, budgets, healthy liv-ing. A unique feature is that it of-fers a variety of suggestion withinone recipe. For example, “fast andflavorful rice skillets” offers achart of mix-and-match itemslike meat, liquids and add-ins, for1½ cups of uncooked instant rice.It also offers nutritional informa-tion for the recipes.

FOODIEVIEW.COMIts search engine pulls from

other sites on the Web, and youcan search by ingredient, cuisine,chefs or diet considerations.While the database didn’t alwaysoffer the most impressive recipes,it was one of the few sites that re-turned viable recipes for the in-gredients eggplant, peanut butterand garlic.

IDRINK.COM/DRINKRECIPES.HTML

Mixed drink recipes can also bedaunting to come up with on thefly. But iDrink.com has an expan-sive ingredient list from 5-HourEnergy to Zima where you canclick all available ingredients,save the list and generate recipes.

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For this assignment, and aMonday night dinner, I openedthe fridge and pantry, pulledout a few items and figured outa recipe withno specialtrips to thestore or refer-encing a cook-book or Website.

I call it theBarbecue Hamand Cheese byProxy. You cansubstitute anyof the ingredi-ents for what-ever you have on hand: tradethe ham for turkey or some-thing more substantial like apork or chicken cutlet; theGoldfish crackers for bread-crumbs, Wheat Thins or evensomething like CinnamonToast Crunch; and any compo-nent for the sauce.

So I caution you, this is notfrom a chef, but someone whorelied on a self-written recipecalled “the College Surprise”during college. It may not be theprettiest meal, but it worked fora dinner for two when therewasn’t anything obvious. Orcheese.

BARBECUE HAM ANDCHEESE BY PROXY

The sandwich6 slices of deli hama handful of Goldfish

crackerssome butterbread1 egg, beaten

The sauce1 cup ketchup¼ cup apple cider vinegar½ cup brown sugar2 tsp A-1 or other steak sauce2 tsp Worcestershire saucesome pepper, garlic powder Mix all of the sauce ingredi-

ents together over medium heatand let simmer

Heat a tbsp or two of butter ina skillet. Meanwhile, crush thecrackers into a fine powder in abowl. Put the egg in the otherbowl. Dunk the ham in the egg,then in the crushed crackers,and toss into a skillet, about aminute on each side or untilbrowned. Throw the bread inthe skillet to brown, then addthe sauce.

Get creativeand getcooking

LAURENDALEY

STEVE WHYTE CHRIS DONGILLALAURIE KUZNESKI

Steve Whyte, of Johnstown, is the ex-ecutive chef at St. Andrew’s Village.

Laurie Kuzneski, of Indiana, is theowner of Miss Laurie’s GourmetKitchen.

Chris Dongilla, of Indiana, is the chefat Paisano’s in Homer City.

Three local chefs have been chosen to compete in The In-diana Gazette’s Battle of the Chefs Challenge on Thursday.The three will battle for a grand prize of a $250 advertisingpackage as part of The Indiana Gazette’s Cookin’ Challenge2010 at the S&T Bank Arena in White Township.

The three chefs were chosen from those who submitted arecipe in the qualifying round of the contest. Each recipemet the challenge — to prepare a tasty dish that costs less

than $1 a serving to make, and contains two nonperishablefood items.

Each chef will have 15 minutes to demonsrate the prepa-ration of his or her recipe. Audience members will then getto chance to sample the entries and — based on the origi-nality of the recipe, ease of preparation, creative use of non-perishable goods and the showmanship abilities of the chef— choose the winner.

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Dinner is the perfect time forfamilies to reconnect and enjoy anourishing meal, but whenevenings are hectic, firing up therange can seem daunting. Whilepeople often turn first to nonper-

ishable pantry staples in a pinch, awell-stocked freezer also can in-spire convenient, easy-to-preparemeals.

Many Americans’ freezers arefull of versatile, flavorful possibili-

ties for dinner, such as beef. Infact, 60 percent of consumers pur-chase enough beef to store in theirfreezers and use later. So, it’s help-ful to know that when coupledwith some basic pantry ingredi-

ents, a roast, steaks or ground beef— after defrosting in the refrigera-tor — are convenient buildingblocks for a great-tasting dinner.

According to Dave Zino, execu-tive chef of the National Cattle-men’s Beef Association, con-sumers can customize their beefby turning to what’s already intheir pantries, such as spices, sea-sonings and other ingredients tocreate a marinade or rub.

“Marinades and rubs not onlyadd flavor to beef, but with theright ingredients, marinades alsocan be helpful in making somesteaks more tender,” says ChefDave.

Chef Dave offers these tips forgetting the most from the beef youhave on hand.

KNOW YOUR CUT■ Tenderizing marinades are

very helpful for steaks such as topround, flank, and eye round. Whentenderizing, marinate for at leastsix hours but no more than 24hours.

■ Tender cuts such as tenderloin

or T-Bone only need to be mari-nated for 15 minutes to two hoursto soak up the flavor.

Open up the pantry: The ingredi-ents you need to easily mix up amarinade are often ones you haveon hand.

■ A tenderizing marinade con-tains acidic ingredients as a base,like lemon or lime juice, vinegarsor wine.

■ A marinade or rub that’smeant to add flavor often uses oil,mustard or soy sauce as a base.

■ Allow ¼ to ½ cup of marinadefor each one to two pounds ofbeef.

MIX IT UP■ Make your own dry rubs by

combining your favorite herbs,spices and other dry seasoningsfrom your pantry.

■ Apply a rub for at least 15 min-utes, but no more than two hours.

■ Rubs not only add flavor, butthey can also help seal in juicesand form a delicious crust.


Making weekday meals with what’s on hand

BALSAMIC MARINATED STEAK AND ASPARAGUS

Continued on Page 11

Our Executive Chef, Steve Whyte invites you to learn more about

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UP FOR THE CHALLENGE

TOM PEEL/GazetteTHE SECOND HALF of this year’s cooking show will feature chef Ron Burkhardt, above, of the Stonybank Restaurant in Clymer, and Diane Wagoner, a professor in IUP’s food and nutrition department. In keepingwith the theme of the show, Challenge 2010, Burkhardt and Wagoner will take on the challenge of makingmeals from the nonperishable items that the Indiana County Community Action Program provides the recipients of its food baskets, similar to the basic staples found in every cook’s pantry.

Making meals withwhat’s on hand

BALSAMIC MARINATED STEAK& ASPARAGUS

Marinade time: 15 minutes to 2hours

Total recipe time: 25 minutes Makes 4 servings 4 beef round (sirloin) tip side

steaks, cut 1 inch thick (about 8ounces each)

1 pound fresh asparagus ½ teaspoon salt 1/8 teaspoon pepper

Marinade2/3 cup prepared balsamic

vinaigrette 2 tablespoons Dijon-style mus-

tard Combine marinade ingredients

in small bowl. Remove and reserve 2 table-

spoons. Place beef steaks and remaining

marinade in food-safe plastic bag;turn steaks to coat.

Close bag securely and marinate

in refrigerator 15 minutes to 2hours.

Place asparagus in shallow mi-crowave-safe dish; add ½ cupwater. Cover and microwave onhigh 3 to 6 minutes or until crisp-tender.

Drain asparagus. Add reserved 2tablespoons marinade to aspara-gus; turn to coat. Set aside.

Remove steaks from marinade;discard marinade. Place steaks ongrid over medium, ash-coveredcoals.

Grill, covered, 12 to 14 minutesfor medium rare (145F) done-ness, turning once. (Do not over-cook.)

During last 3 minutes of grilling,arrange asparagus on grid aroundsteaks; grill 2 to 3 minutes, turningonce.

Season steaks and asparaguswith salt and pepper.

— Courtesy of Family Featuresand The Beef Checkoff


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Families across the country aredusting off their stoves and redis-covering the art of home cooking.In fact, the Food Channel recentlyreleased its Food Trends list andhome cooking ranked No. 1, whichis not surprising in today’s tougheconomic climate.

As America returns to thekitchen, simple, crowd-pleasingand budget-friendly recipes are inhigh demand. One secret to suc-cess is stocking the pantry with fla-vorful and nourishing basics thatcan inspire a variety of deliciousdishes. Even some of your favoritepantry items like Campbell’sTomato soup offer a healthy, fla-vorful and versatile base for ameal.

Big on taste and little on timeand money, each of the followingrecipes are easy to prepare andcost between $1.06 and $3.27 perserving. Try one tonight!

FIESTA CHICKEN AND RICE BAKE

Prep: 5 minutesBake: 45 minutesMakes: 4 servings

Cost per recipe: $5.65Cost per recipe serving: $1.41

1 can (10 ¾ ounces) condensedtomato soup

¾ cup water¾ cup uncooked regular long-

grain white rice1 teaspoon chili powder4 skinless, boneless chicken

breasts (about 1 pound)¼ cup shredded cheddar cheeseStir the soup, water, rice and chili

powder in 2-quart shallow bakingdish. Place the chicken on the ricemixture. Sprinkle with additionalchili powder, if desired. Cover thebaking dish.

Bake at 375°F for 45 minutes oruntil chicken is cooked throughand the rice is tender. Sprinklewith the cheese.

For creamier rice, increase waterto 1 1/3 cups.

Calories 356, Total Fat 6g, Satu-rated Fat 2g, Cholesterol 81mg,Sodium 422mg, Total Carbohy-drate 41g, Dietary Fiber 1g, Protein32g

SWEET & TANGY GRILLED CHICKEN SALAD

Prep: 10 minutesMarinate: 15 minutesGrill: 15 minutesMakes: 4 servingsCost per recipe: $13.06Cost per recipe serving: $3.27

1 can (10 ¾ ounces) condensedtomato soup

2 tablespoons low-sodium soysauce

2 tablespoons vinegar2 tablespoons honey½ teaspoon garlic powder or 2

cloves garlic, minced¼ teaspoon ground ginger4 skinless, boneless chicken

breast halves (about 1 pound)8 cups mixed salad greens torn

into bite-sized pieces2 cups fresh vegetables (sliced

carrots, yellow pepper strips,broccoli flowerets and sliced cu-cumber)

Stir the soup, soy sauce, vinegar,honey, garlic powder and ginger ina shallow, nonmetallic dish or gal-lon-size resealable plastic bag. Re-serve 3/4 cup of soup mixture fordressing. Add the chicken to theremaining soup mixture and turnto coat. Cover the dish or seal thebag and refrigerate for 15 minutes.

Lightly oil the grill rack and heatthe grill to medium. Grill thechicken for 15 minutes or untilcooked through, turning andbrushing often with the marinade.Discard any remaining marinade.Slice the chicken.

Arrange the salad greens andvegetables on a platter. Top withthe chicken. Drizzle the reserveddressing over the chicken beforeserving.

Nutritional values per serving:Calories 238, Total Fat 3g, Saturat-ed Fat 1g, Cholesterol 73mg, Sodi-um 498mg, Total Carbohydrate22g, Dietary Fiber 3g, Protein 29g

BEST EVER MEATLOAFPrep: 10 minutes

Bake: 1 hour 15 minutesStand: 10 minutes / Cook: 5 min-

utesMakes: 8 servingsCost per recipe: $8.44Cost per serving: $1.06

2 pounds ground beef1 can (10 ¾ ounces) condensed

tomato soup1 envelope (about 1 ounce) dry

onion soup and recipe mix½ cup dry bread crumbs


Flavorful new ideas for pantry favorites

SWEET & TANGY GRILLED CHICKEN SALAD

FIESTA CHICKEN AND RICE BAKE

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1 egg, beaten¼ cup waterThoroughly mix the beef, ½ cup

tomato soup, onion soup mix,bread crumbs and egg in a largebowl. Place the mixture into a 13 x9 x 2-inch baking pan and firmlyshape into an 8 x 4-inch loaf.

Bake at 350°F for 1 hour 15 min-utes or until the meatloaf iscooked through. Let the meatloafstand for 10 minutes before slic-ing. Heat 2 tablespoons pan drip-pings, remaining tomato soupand water in a 1-quart saucepanover medium heat until the mix-ture is hot and bubbling. Serve thesauce with the meatloaf.

Nutritional values per serving:Calories 266, Total Fat 13g, Satu-rated Fat 5g, Cholesterol 96mg,Sodium 529mg, Total Carbohy-drate 13g, Dietary Fiber 1g, Protein22g

SIMPLE WAYS TO SAY “GOODBYE” TO BLAND

Shake up family mealtime andmake the most out of flavorfulpantry staples. From canned veg-etables, seafood and soups toboxes of dry pasta or rice, thereare many pennywise ways to perkup meals. Here are a few quickideas:

■ Pour a zesty bottled picantesauce over chicken or fish beforebaking. It not only keeps the meatmoist, but it also makes for aneasy and delicious sauce.

■ Canned beans are a healthfulway to extend a hearty pasta en-tree. Simply substitute cannedbeans for all or half the amount ofmeat called for in a recipe. It’s notonly filling and convenient, butthe beans are packed with nutri-ents, too.

■ Use lower sodium broths orstocks in place of water when boil-ing rice, couscous or other grainsto add a boost of flavor.

— Courtesy of Family Featuresand Campbell’s Cooking Soups

BEST EVER MEATLOAF

Pantryfavorites Americans are eating 4 percent

more meals at home compared tosix years ago, according to re-search conducted by Chicago-based NPD Group, a consumermarketing firm that tracks thelong-term eating habits of Ameri-cans.

That may not sound like much,but consider that the typicalAmerican must now prepare 873meals in the home each year,which is an increase of 35 meals.

That raises the question: What’sfor dinner?

Because people may be eatingout less, today’s cook is now look-ing to duplicate that out-of-homemeal experience with easy-to-pre-pare recipes.

This may include favorite menuitems, like tacos, lasagna, stir-fryand hamburgers. The good news isthat each of these can be recreatedat home with reasonably pricedingredients that are almost alwayseasy to find in the grocery store.And once the basic dish is mas-tered, ingredients can be cus-tomized to the specific tastes ofthe family.

For a twist on the traditionalburger, try French Onion Burgers,a dinnertime favorite that can beon the table in less than 30 min-utes.

These mouthwatering cheese-burgers are made with condensedFrench onion soup, which alsomakes a flavorful onion dipping

sauce to serve on the side. Com-plete the meal with a romainesalad tossed with fresh basil andItalian salad dressing, and serveorange slices for dessert.

FRENCH ONION BURGERSPrep: 5 minutesCook: 20 minutes

Makes: 4 servingsCost per recipe: $6.82Cost per serving: $1.701 pound ground beef1 can (10½ ounces) condensed

French onion soup4 slices cheese4 classic sandwich buns with

sesame seeds, splitShape beef into 4 (½-inch-thick)

burgers.Heat 10-inch skillet over medi-

um-high heat. Add burgers and cook until well

browned on both sides. Removeburgers from skillet. Pour off anyfat.

Stir soup in skillet and heat to aboil. Return burgers to skillet. Re-duce heat to low. Cover and cookfor 5 minutes or until desireddoneness. Top burgers with cheeseand cook until cheese is melted.Serve burgers on buns with soupmixture for dipping.

Tip: You can also serve theseburgers in a bowl atop a mound ofhot mashed potatoes, with someof the onion gravy poured over.

— Courtesy of Family Featuresand Campbell’s

FRENCH ONION BURGERS

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This summer flavor, savor andsave by creating delicious at-homemeals for friends and family thatstretch your budget and save youtime. Whether recreating a restau-rant favorite or finding a new fam-ily favorite, cooking appetizing

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Try these meal time tips to flavor,savor and save at the dinner table:

■ Quickly add flavor to any meal

with ingredients that do double- ortriple-duty in a flash. Delicious as asalad dressing and a great-tastingmarinade, try topping the season’sfreshest vegetables with Italiandressing for a robust Roasted Veg-etable Tapas dish. For summer’s

freshest fare, use yellow squash,zucchini or cucumbers, or chooseyear-round favorites like carrots,bell peppers and mushrooms.

■ Kids away for the night? Skipthe Italian restaurant and have anight in that can be just as special.

Start with a tomato and basil sauceand sliced eggplant for a restau-rant favorite that can be easily pre-pared at home: Baked EggplantParmigiana.

■ Who thought tea could be an

Flavor, savor and save on time and money14 —Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

BAKED EGGPLANT PARMIGIANA

ROASTED VEGETABLE TAPAS


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ingredient to make a sweet, fruityend to a delicious meal? Try usingcup size tea bags and I Can’t Be-lieve It’s Not Butter! soft spread tocreate Tasty Tea Baked Apples. Thismouthwatering dish will leave youand your guests feeling indulgent.

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8 ounces fresh mozzarellacheese, thinly sliced

2 jars tomato and basil saucePreheat oven to 375 degrees.In medium bowl, combine bread

crumbs and 1/4 cup Parmesancheese. Dip eggplant in egg mix-ture, then bread crumb mixture,coating well. On lightly greasedbaking sheets, arrange eggplant insingle layer. Bake 30 minutes oruntil golden.

In 13x9-inch baking dish, evenlyspread 1 cup sauce. Layer 1/3 ofthe baked eggplant, then 1½ cupssauce, 1/3 of the mozzarellacheese and 1/3 of the remainingParmesan cheese; repeat. Top withremaining eggplant and sauce.

Cover with aluminum foil andbake 45 minutes. Remove foil andtop with remaining cheeses. Bakeuncovered an additional 10 min-utes or until cheese is melted.

ROASTED VEGETABLE TAPAS6 servingsPrep Time: 25 minutes Cook Time: 35 minutes

½ cup Italian dressing6 cups assorted sliced fresh veg-

etables (zucchini, yellow squash,bell pepper, carrot, ripe sweetplantains, mushrooms, eggplant)

½ cup cubed Manchego orParmesan cheese

Preheat oven to 425 degrees.In large bowl, toss dressing with

vegetables. With slotted spoon, re-move vegetables from dressingand arrange separately in bottomof broiler pan. Roast 35 minutes oruntil vegetables are tender andgolden, stirring once halfwaythrough. On serving platter,arrange vegetables and cheese.Sprinkle, if desired, with choppedfresh cilantro or oregano.

TASTY TEA BAKED APPLES4 servingsPrep Time: 10 minutes Cook Time: 1 hour 10 minutes 1 cup water4 cup size tea bags4 large baking apples (such as

Rome or Golden Delicious), cored¼ cup firmly packed dark

brown sugar

¼ cup chopped walnuts (op-tional)

2 tablespoons raisins (optional)¼ teaspoon ground cinnamon4 teaspoons I Can’t Believe It’s

Not Butter! spreadPreheat oven to 350°F.In 1-quart saucepan, bring water

to a boil; remove from heat. Addtea bags and brew 3 minutes,dunking occasionally. Remove teabags and squeeze; set aside.

Peel top 1/3 of apples. In 8-inch-square baking dish, arrange ap-ples, peeled end up; set aside.

In small bowl, combine brownsugar, walnuts, raisins and cinna-mon. Evenly spoon walnut mix-ture into center of apples, thenevenly top with spread. Pour teaover and around apples.

Bake uncovered, basting occa-sionally, 1 hour or until apples aretender.

For delicious recipe ideas,money-saving meal solutions anda Family Fun booklet, go towww.makinglifebetter.com.

— All materials courtesy of Family Features and Unilever

TASTY TEA BAKED APPLES

Flavor, savor and save on time and money


It’s that frantic time of day —after work, after school, after daycare, and after sports events —when you have to get dinner onthe table. Overwhelming! It’smore than enough to drive you tothe fast-food lane.

But relax! You own a microwaveoven! In mere minutes, you canzap a nutritious, home-cooked,family-friendly dinner — even ifthe meat is still in the freezerwhen you get home.

The microwave oven has beencalled one of the greatest inven-tions of the 20th century. Morethan 90 percent of homes inAmerica have at least one.

In fact, if you have ever beenwithout one for a few days, youfind out just how much you relyon it. But most folks are usingtheirs only for reheating left-overs, defrosting food or makingpopcorn.

Loyalists testify that the mi-crowave is great for cookingground meats, poultry, and veg-etables — three items that canmake a fast, family dinner. TheU.S. Department of Agriculture

(USDA) would like to add “safe”to that. Microwave ovens cookfood to temperatures hot enoughto kill bacteria, but they can cookfood unevenly and leave “coldspots” where harmful bacteriasurvive.

According to the Centers forDisease Control and Prevention(CDC), not cooking food to highenough temperatures to destroybacteria is one of the top twocauses of foodborne illness. Forthis reason, it is important to usea food thermometer to verify thatfoods reach USDA-recommend-ed temperatures.

KNOW THE WATTAGE OFYOUR MICROWAVE

It’s important to know thewattage of your oven when usingcooking directions from varioussources. Microwave ovens vary inwattage, and the higher thewattage of a microwave oven, thefaster it will cook food.

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inside the door, on the back of theoven, or in the owner’s manual. Ifyou can’t find it, read the publica-tion “Microwave Ovens and FoodSafety” at www.fsis.usda.gov tolearn how to use a “Time-to-Boil”test to estimate your oven’swattage. This publication also tellshow to determine if a utensil issafe to use in a microwave oven.

MICROWAVE FROZEN CONVENIENCE FOODS UNTIL SAFELY COOKED

In addition to microwavinghome-cooked foods safely, it’s alsovery important to follow handlingand cooking instructions onfrozen convenience foods. Somefrozen foods, such as breadedchicken cutlets, can look fullycooked.

However, many people have got-ten sick from such products thatwere undercooked. Just thawingthem in the microwave isn’tenough to make them safe. Youmust microwave such foods to asafe minimum internal tempera-

ture of 165 degrees.

MICROWAVE SAFETY TIPSFollowing the USDA’s microwave

recommendations will help youget dinner prepared speedily butsafely.

■ Know your microwave’swattage.

■ Before freezing a package ofground beef, form it in a donutshape to thaw faster.

■ Remove frozen meat andpoultry from packaging beforethawing to avoid chemical con-tamination. Transfer the frozenmeat or poultry to a microwave-safe dish.

■ Remove thawed portions ofground meat and transfer them toa plate; return frozen portion tothe microwave for additional de-frosting.

■ When thawing chicken parts,break them apart as they defrostand rotate them in the dish so thatthe frozen areas are to the outsideof the dish.

■ Cook meat and poultry imme-diately after microwave defrostingbecause some areas of the frozenfood may get warm or begin tocook during the defrosting time.Do not hold partially cooked foodto use later.

■ To remove fat from groundbeef, crumble the meat into ahard-plastic colander set over amicrowave-safe casserole. Aftermicrowaving, discard the fat thathas drained into the casserole.

■ Cover food to create steamthat helps destroy harmful bacte-ria.

■ Follow package directions tomake sure all foods reach safe in-ternal temperatures. Sometimesfrozen foods look fully cooked, butthey actually require cooking to besafe.

■ Microwave foods to safe mini-mum internal temperatures asmeasured with a food thermome-ter (165°F for poultry; 160°F forground meats).

■ After microwaving, allow thefood to rest so cooking is complet-ed.

■ Use cooked meat and poultrywithin 4 days. Leftovers may befrozen.

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Tested in an 800-watt microwaveoven

Makes 4 servings1 pound lean ground beef or

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and chopped1 (1.25-ounce) taco seasoning

packet1 (8-ounce) can tomato sauce1 (14.5-ounce) can dark red

kidney beans, drainedRound tortilla chips1 cup shredded cheese


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Fast family microwave dinners for the rushContinued from Page 15

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Pump up nutrition for the kids

Crumble ground beef into ahard plastic colander set over a 2-quart microwave-safe casserole.Microwave on high 3 minutes. Stirto break up beef and scatter bellpepper over the top. Microwaveon high 3 minutes.

Discard fat that has drained intocasserole dish, and transfer meatmixture into same casserole. Stirin taco seasoning and tomatosauce. Cover and microwave onhigh 3 minutes. Stir and add kid-ney beans. Re-cover and mi-crowave on high 3 minutes. Testmeat mixture with a food ther-mometer to make sure it reaches160°F. Let mixture rest 2 minutesbefore serving.

Two ways to serve: (1) Transfermeat mixture to the center of alarge platter; or (2) divide the meatmixture among 4 individualplates. Surround the meat mixturewith tortilla chips to resemble ahat brim. Scatter cheese over themeat mixture to resemble a strawhat, and serve hot.

Serving suggestion: To make acomplete meal, accompany thedish with a salad and a green veg-etable.

QUICK CHICKEN NUGGETSTested in an 800-watt mi-

crowave ovenMakes 4 to 6 servings1½ pounds boneless chicken

breasts4 tablespoons butter or

margarine1 cup dry herb stuffing1/3 cup grated Parmesan

cheese1 teaspoon dry basil leaves¼ teaspoon dried thymeCut chicken into bite-size

chunks. Place butter or margarinein a glass pie plate and microwaveon high 1 minute, or until melted.

Put dry stuffing on a piece ofwax paper and crush with a rollingpin.

Add cheese, basil and thyme;mix. Dip chicken chunks intomelted butter and then roll instuffing mixture.

Arrange coated chicken in a sin-gle layer in a 2-quart rectangularglass dish.

Cover with wax paper and mi-crowave on high 3 minutes.

Using a fork, move less-donechicken to the edges of the dish.Re-cover and microwave on high 3to 4 minutes, or until chickenreaches 165°F as measured with afood thermometer. Let stand 2minutes before serving.

Serving suggestion: To make acomplete meal, accompany thedish with side dishes of rice or po-tatoes and a green vegetable.

— Courtesy of Family Features

Fast familymicrowave

dinnersContinued from Page 16

Spring is here and it’s a greattime to start eating right and exer-cising outdoors. A cornerstone ofhealthy meal plans are foods con-taining whole grains, which areknown to reduce heart disease,help to sustain healthy weightand demonstrate a reduced risk incertain cancers.

According to data published inthe Journal of the American Di-etetic Association, today’s youthsare consuming less than one serv-ing of whole grains per day, whichis far less than the recommendedthree daily servings.

The data goes on to say that lackof access to whole grains at homeand at school has led to this con-sumption shortfall.

With only a single gram of fatper serving, Uncle Ben’s Boil-In-Bag Whole Grain Brown Rice pro-vides 100 percent of the dailywhole grain recommendation injust one serving. It’s the perfectbase to a meal. Just add flavorfulingredients, such as groundchicken or black beans, to brownrice for an easy, healthy meal so-lution. Additionally, according to

researchers, continually provid-ing kids with whole grain tastingopportunities can help enhancetheir taste preference for thatfood. Below is a kid-friendly,heart-healthy and easy wholegrain dish to add to your menu:

HEART HEALTHY CHICKEN ANDBROWN RICE SLOPPY JOES

Prep Time: 5 minutesCooking Time: 18 minutesMakes: 6 sloppy joes (1 per per-

son)1 2-cup bag boil-in-bag whole

grain brown rice

½ tablespoon olive oil1 pound ground chicken1 cup onion, diced¼ cup green pepper, diced1 clove garlic, minced½ teaspoon salt½ teaspoon pepper¾ cup ketchup2 tablespoons brown sugar1 teaspoon Worcestershire

sauce1 teaspoon mustard1 teaspoon white vinegar¼ cup water6 whole wheat hamburger buns1. Prepare rice as instructed on

the box.2. While rice is cooking, begin

making sloppy joes.3. In large skillet, heat oil over

medium heat and add chicken.Stir to separate meat and thenadd onions, green peppers, garlic,salt and pepper. Continue cook-ing until meat is cooked andonions are translucent, about 5minutes.

4. In measuring cup or smallbowl, combine ketchup, brownsugar, Worcestershire sauce, mus-tard, vinegar and 1/4 cup water.

5. Once rice is cooked, drainand add to skillet. Add liquid in-gredients into meat and rice mix-ture and stir well to combine allingredients. Continue to simmerfor about 5 minutes to meld fla-vors.

6. Serve between whole wheatbuns.

Nutrition Information (per serv-ing): Calories: 350; Saturated Fat:2.5 grams; Carbohydrates: 49grams; Fiber: 5 grams; Protein: 19grams

— Courtesy of Family Featuresand Uncle Ben’s

HEART HEALTHY CHICKEN AND BROWN RICE SLOPPY JOES


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Healthy foods for healthy kids It seems that parents are on a

continuous hunt for healthy foodsthat kids will actually eat. One ofthe simplest solutions is to choosesoy foods as the basis for snacksand meals.

Great tasting soy foods provideessential iron, calcium, potassium,fiber and high-quality completeprotein for growing kids and ado-lescents. There are a lot of soyfoods that come from the humblesoybean — soy dairy-free frozendesserts, soy yogurt, soy pasta, soychips, soy nut butter, whole soy-bean nutrition bars, and soy crum-bles (meat alternatives) are just afew of the options available.

Soy foods are rich in the nutri-ents kids need and can be used topromote a healthy diet that in-cludes plant-based foods. Mostsoy foods contain no cholesteroland a minimal amount of saturat-ed fat. Soy foods do providehealthy fats, which help supportheart health.

Soy foods also provide variety tothe diets of children who have cer-tain food allergies. Children whoare lactose intolerant or allergic to

milk protein can pour soy milkover cereal or enjoy soy nondairyfrozen desserts. Those with peanutand nut allergies can try a soy nutbutter and jelly sandwich or roast-ed soy nuts as a snack. Whole soy-bean and fruit bars and soy chipscan be a treat for kids with wheatallergies.

Here are some other kid-friendlyways to bring soy foods into yourmeal routine:

■ Silk, Westsoy, So Nice and SoyDream soy milks are great optionsfor low-calorie, protein-packedbeverages that taste great and arecholesterol-free.

■ Soy smoothies are also a greatsnack. Let kids choose which freshor frozen fruits to mix together andthen blend with one cup soy yo-gurt. Not only are they getting thehealth benefits from fruit butthey’re also getting the protein andcalcium they need to grow.

■ Zensoy soy puddings are avail-able in chocolate, vanilla, bananaand chocolate/vanilla swirl, andprovide a delicious on-the-gotreat.

■ All-natural SOYJOY whole soy-

bean and fruit bars are a healthyand tasty after-school snack.

■ Tofurky offers great deli alter-natives. You can pack a delicioussandwich without the nitrates orMSG. Tofurky deli slices come in avariety of great flavors too.

■ House Foods and Nasoya

make great tasting tofu. Try cubingfirm tofu to add to your next stir-fry. It absorbs all the great flavorsand tastes delicious.

For a healthy start to the day, trythese blueberry pancakes madewith soy milk.

Find more ideas on how to incor-

porate soy into your family’s fa-vorite recipes in the recipe sectionon www.soyfoodsmonth.org.

BLUEBERRY PANCAKESYield: 10-12 pancakes1 cup all-purpose flour2 tablespoons cornstarch1½ teaspoons baking powder¼ teaspoon salt2 eggs1 cup vanilla or plain soymilk2 tablespoons vegetable oil2 tablespoons honey¾ cup blueberriesCombine flour, cornstarch, bak-

ing powder and salt in a mediummixing bowl. In a small bowl,whisk eggs, soy milk, oil and honeyuntil thoroughly combined. Poursoy milk mixture over dry ingredi-ents and whisk gently until barelycombined — the batter should beslightly lumpy. Gently fold in blue-berries. Cook on a hot, oiled grid-dle.

Try pairing with soy sausage for acomplete and satisfying breakfast!

— Courtesy of Family Featuresand Soyfoods Association of North

America

BLUEBERRY PANCAKES

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Now, more than ever, peopleare looking for tasty ways to trimtheir waistlines, and their budg-ets.

Staying within both a caloric andfinancial budget is as easy as up-dating your menu with a new cen-terpiece — pork.

Pork is extremely versatile, packsa protein punch and pairs wellwith almost any flavor.

Plus, six of the most commoncuts of pork are 16 percent leanerand contain 27 percent less satu-rated fat than they did 19 yearsago.

“Those looking to maintain ahealthy weight should not under-estimate the power of pork,” saidMitzi Dulan, registered dietitian.“Research has shown that a dietrich in lean protein helps dietersfeel full, which may lead to eatingfewer excess calories.

In fact, a study from the Obesityjournal found that women who cutcalories and included more pro-tein, including six ounces of leanpork per day, kept more musclemass while losing weight thanwomen who consumed the sameamount of calories but less pro-tein.”

Pound for pound, pork is alsoone of the most economical buysin the meat case, and lean cutsdon’t stop with those from the loin.According to new data from theU.S. Department of Agriculture,ground pork is now available inlean choices that rival other leanmeats.

Any way you slice it, you’ll findsavings at the grocery store withpork.

Maximize your budget and putpork to the test tonight. Plan toprepare the Mustard-Herb CrustedPork Loin Roast for dinner and usethe leftovers for a delicious PorkCordon Bleu Sandwich the nextday.

The Mustard-Herb Crusted PorkLoin Roast has only 150 caloriesand 4 grams of fat.

This pork loin roast is trimmedof external fat and it could helpyou do the same. It also has anamazing 20 grams of protein andnutrients including phosphorus,zinc and potassium, which are allkey to keeping the body fit andhealthy.

Find the complete Pork CordonBleu Sandwich recipe and morewaist- and budget-friendly recipesand brochures at www.TheOtherWhiteMeat.com, or follow The Na-tional Pork Board on Twitter@allaboutpork.

MUSTARD-HERB CRUSTED PORK LOIN ROAST

Prep Time: 10 minutesCook Time: 60 minutesServes 4 with leftovers for sand-

wiches

1 cup panko1½ pounds pork top loin roast,

trimmed of external fat¼ teaspoon salt1/8 teaspoon black pepper1 egg yolk beaten2 tablespoons Dijon-style

mustard1½ teaspoons fresh thyme,

choppedHeat oven to 350°F. Place panko

on large dinner plate; set aside.Pat surface of pork dry with

paper towels; sprinkle with saltand pepper.

Combine egg yolk, mustard andthyme in pie plate. Roll pork roastin mustard mixture, spreadingmixture evenly on surface. Thenroll mustard-coated roast inpanko, patting panko on roast toevenly cover.

Place roast on rack in shallowroasting pan.

Roast, uncovered, in heated ovenfor 1 hour or until an instant-readthermometer inserted near centerreads 155°F.

Loosely cover pork with foil. Letrest for 5 minutes. Transfer pork

roast to carving board; cut half ofthe pork roast into ½-inch-thickslices to serve. Cool remainingpiece of roast at room temperaturefor up to 1 hour.

Loosely cover and refrigerate forsandwiches.

Serving Suggestions:Cook once and eat twice — serve

half of this savory pork roast withsteamed mixed baby vegetablesand a wild rice pilaf for the firstmeal, and use the leftover roast forthe Pork Cordon Bleu Sandwiches

as a second meal.Nutrition: Calories: 150; Protein:

20g; Fat: 4g; Sodium: 170mg; Cho-lesterol: 80mg; Saturated Fat: 1g;Carbohydrates: 5g; Fiber: 0g

— Courtesy of Family Featuresand National Pork Board


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White Township Rec Complex Offers More Than Sports Located at 497 East Pike, the White Township Recreation Com-plex and S&T Bank Arena, an in-door-outdoor facility situated on 70 acres, offers much more than meets the eye to those who have yet to venture beyond its gates. In 1995, White Township Su-pervisors purchased 50 acres of land to begin developing the com-plex through the generous fi nancial support of hundreds of local resi-dents and businesses. With DCNR Keystone grants and White Township Resources, Phase IV of the 50-acre complex was completed by 2005. In September 2005, the private-ly-owned Indiana Ice & Expo Cen-ter located next door was in danger of closing its doors, and the White Township Supervisors decided to keep the business going by renting it from the then owners. “Leasing gave us time to apply for grant money, to gain experience

running the complex and to keep the doors open for those who had been enjoying it,” said recreation director, Ryan Shaffer. By July 2006, having been granted the DCNR Keystone assis-tance, they were able to purchase the arena and its six acres adjacent to their 50 acres of land. In 2006 the indoor facility was renamed S&T Bank Arena, as S&T Bank became the offi cial sponsor. It has been home to S&T’s All-Em-ployee Meeting for the past fi ve years. S&T has been an excellent supporter of White Township and the community by helping provide opportunities and facilities for ath-letics and wellness in general. By 2007, the township ac-quired an additional adjacent 12-acre property, for what now makes up the existing 70-acre complex. The complex hosts many events throughout the year, including the 33rd Annual Indiana’s Cookin’

Show presented by The Indiana Gazette and IUP’s Department of Food & Nutrition. The event will be held for the third time at the arena this Thursday, April 8. Other arena events include the annual Indiana-Armstrong Build-ers Association Home Show, The Veterans’ Expo and the American Cancer Society’s Relay for Life. And for the fi fth year, the arena will host the Indiana Garden Club’s May Mart on May 21 and 22. Private individuals can rent the arena for indoor functions. With an ice rink and a 16,000 square-foot indoor turf area, it accommodates anything from birthday parties to whiffl e ball, volleyball, soccer, fl ag football, tennis, and more. The arena offers ongoing learn-ing clinics for ice skating, hockey, tennis, softball and lacrosse. A two-year partnership with the Pittsburgh Penguins “Little Penguins Learn to Play” Program,

recently outfi tted 28 local athletes with head-to-toe equipment at no charge, and provided them elemen-tary level hockey instruction. The S&T Bank Arena offers regularly scheduled entertainment, including public skates, indoor bat-ting cages and turf rental. The facil-ity is an ideal setting for birthday parties because it can accommo-date a wide variety of possibilities. Three indoor tennis courts pro-vide an outlet for tennis lovers to enjoy their passion year-round. The complex is a practice site for many sports organizations, and hosts regional sports tournaments, including the annual Charlie Hogan Hockey Tournament, IUP Hockey Showcases and the Jim Myers Me-morial Soccer Tournaments. These tournaments, along with league games, practices and cul-tural events draw well over 10,000 athletes and 100,000 visitors to the Indiana community annually. Outside are four baseball fi elds, fi ve tennis courts, two basketball courts and two soccer fi elds. “We have many sponsored areas, including ball fi elds, ten-nis courts, basketball courts, soc-cer fi elds and picnic areas,” stated Shaffer. “Thanks to the organiza-tions that have stepped up to the plate, we have quite an array of spaces for our visitors to enjoy.” There are four sponsored base-ball fi elds – the Charlie Hogan Field, Kiwanis Field, S&T Bank Field and the Keystone Rehab Sta-dium, with a grandstand of 500 seats that White Township acquired from Three Rivers Stadium and re-furbished. “We also have fi ve tennis courts, sponsored by Kiwanis, First Com-monwealth Bank, and the Indiana Tennis Association; two basketball courts, sponsored by COSM; and two Georgie Lenz Soccer Fields.” White Township, in partnership with Indiana Area Soccer Boosters, will be constructing a third soccer fi eld this summer adjacent to the existing fi elds. The soccer boosters requested the construction project due to increased enrollment in the soccer program. The complex also offers a com-munity-built playground, with tow-ers, swings, slides and more. Par-tially funded by Indiana Kiwanis and organized by Brook McGin-nis, the entire playground was con-

structed in only four days by more than 400 area volunteers. Two beautiful picnic sites are available to rent on a fi rst-come, fi rst-served basis for both business and private gatherings. Sponsored by Ed Bratton, the “Eagles Rest” is situated at the very top of the hill and is the larger of the 2 sites. It is handicap acces-sible and has a covered pavilion with 10 picnic tables that seats 80, 2 pedestal grills and a campfi re grill. Electricity is available upon request for a nominal charge. The site also features restroom facilities with running water. It is an excel-lent location for family reunions, outdoor showers, parties or for an outdoor business gathering. Many also escape to the tranquility of Ea-gles Rest during their lunch hour, or wind down with a quiet visit at the end of a busy day. The “Spadafora/Reese Senior Area” features a pavilion that com-fortably seats 30. This picnic area includes two game tables, three shuffl eboard courts, two bocce courts and two horseshoe pits, with equipment rental available for a small fee. There is also a handicap-accessible garden area installed at the site by The Indiana Garden Club which won a national award by the National Garden Clubs, Inc. Both picnic areas are available to rent by the hour or by the day., individually or combined. Reserva-tion information, including a facil-ity use agreement, is posted online at whitetownship.org/rec. There is also a rental calendar located at each picnic area. Anyone wishing to reserve either or both areas can also contact the White Township Rec Complex at 724-465-2665. One area yet to be sponsored is the site of a future outdoor amphi-theater. The plan is for a clamshell design set in the hillside. “Nestled in its own little world with ample parking, rest rooms and seating for 2,000, the amphitheater will be perfect for a sponsor who istruly into the arts,” stated Shaffer. Baseball, basketball and bocce; shuffl eboard, ice skating and soc-cer; parties, playgrounds and pic-nics; horseshoes, horticulture and hockey ... the White Township Recreational Complex and S&T Bank Arena may be worth investi-gating for your next gathering.–– PAID ADVERTISEMENT ––

724-465-2665www.whitetownship.org/rec

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Delicious food. Great wine. Goodfriends. This is what entertaining isall about.

Some of the best dishes are thosethat are big on flavor and easy toprepare ahead of time.

Sometimes taking traditional in-gredients and showcasing them innew and mouthwatering ways isan easy way to showcase the innergourmet chef in all of us.

Fruit is incredibly versatile, ineverything from appetizers todesserts. One of the most flavorful,adaptable and nutritious fruits isthe fig.

An excellent source of fiber, fat-and cholesterol-free dried andfresh figs from California are theultimate versatile fruit.

From savory chutneys to sweettarts, figs add a depth of flavor toany dish.

Picking the perfect wine to com-plement the meal doesn’t need tobe difficult.

Try these simple recipes for asmall dinner party for four, or dou-ble them for a group of eight. Formore recipes, visit www.CaliforniaFigs.com and www.mirassou.com.

CARAMEL FIG TARTSPrep time: 30 minutesChill time: 1 hourCook time: 20 minutesMakes 4 servings

Walnut Crust2/3 cup each: flour and finely

chopped walnuts3 tablespoons cold butter2 tablespoons sugar1 egg yolk plus ½ to 1 teaspoon

ice waterFiggy Caramel Sauce

2 tablespoons butter½ cup brown sugar¼ cup California Riesling8 California dried figs or 4 fresh

figs, stems removed and chopped¼ cup whipping cream1/8 teaspoon cinnamon

Honey Cream1 8-ounce package 1/3 less fat

cream cheese, softened2 tablespoons honey1/8 teaspoon cinnamon

Garnish8 California dried figs or 4 fresh

figs, stems removed and sliced orquartered

Mix together flour, walnuts, but-ter and sugar with a pastry blenderor fork until butter is in smallpieces.

Stir in egg yolk and water, thenknead for about 15 seconds on alightly floured board. Shape intofour 4-inch discs then press eachinto a 4-inch shell with a ½-inchrim.

Transfer to a lightly greasedbaking sheet and wrap a foil col-lar around each; refrigerate for 1hour.

Preheat oven to 350°F. Bake for15 minutes then remove foil andbake for 5 minutes more; let cool.

To prepare sauce, melt butter in

a small saucepan. Add brownsugar and cook for 2 minutes; addwine and figs and cook for 2 min-utes more.

Stir in cream and cinnamon andremove from heat.

Cool slightly, then puree untilfairly smooth.

Stir together cream cheese,honey and cinnamon in a smallbowl; spread equal amounts intoeach pastry crust, then spread athin layer of caramel sauce overcream.

Arrange figs decoratively on top.Serve with any additional caramelsauce.

MAPLE ROSEMARY-BRINEDPORK WITH PINOT FIG CHUTNEY

Prep time: 30 minutes Brine time: 48 hoursCook time: 1½ hours totalMakes 4 servings

Maple Rosemary Brine2 tablespoons kosher salt ½ cup boiling water1½ cups each Pinot Noir and

water½ cup pure maple syrup ½ cup fresh rosemary leaves1 teaspoon coarse pepper4 cloves fresh garlic, smashed

Pork1½ pounds pork tenderloin

Pinot Fig Chutney1 cup chopped California dried

figs1 cup Pinot Noir1/3 cup white wine vinegar2 tablespoons pure maple syrup2 cinnamon sticksTo prepare pork, place a gallon-

size resealable plastic bag in alarge bowl to keep it upright.

Pour boiling water over salt andstir to dissolve; let cool.

Place salt water, remaining brineingredients and pork in bag; sealwell.

Refrigerate for 48 hours, turningbag occasionally.

Remove pork from brine and

rinse well; pat dry. Cook on a well-oiled grill over medium-high heatfor about 40 minutes or until porkis cooked through, turning occa-sionally.

Serve with warm or room tem-perature chutney and finish withfresh chopped rosemary, if de-sired.

To prepare chutney, stir togetherall ingredients in a small saucepan.Bring to a boil; reduce heat andsimmer, covered, for 40 minutes.Remove cover and increase heatslightly; cook for 10 minutes moreor until excess liquid has cookedoff.

Remove cinnamon sticks. May be prepared several days

ahead and stored in the refrigera-tor.

PROSCIUTTO-WRAPPED FIGS WITH BLUE CHEESE

Prep time: 15 minutes Cook time: about 5 minutesMakes 4 servings16 California dried or fresh figs,

stems removed and halved8 teaspoons blue cheese16 (6 x ½-inch) strips prosciuttoEqual parts melted seedless

raspberry jam and white balsamicvinegar to taste

Chopped fresh thymePress the center of each fig half

to make a small space for cheese.Place ½ teaspoon cheese onto halfof the figs and press halves togeth-er to enclose.

Wrap each with a strip of pro-sciutto and thread figs onto skew-ers.

Grill over high heat for about 5minutes, turning frequently, untillightly charred on all sides; removefrom grill.

Stir together preserves and vine-gar.

Drizzle over skewers then topwith herbs. Serve warm.

— Courtesy Family Features and Mirassou


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Throwing a chic, yet simple, party22 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

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Hosting get-togethers at home can oftenbe stressful and challenging with all of theelements to consider — the invitation, thedécor and, most importantly, the food andbeverages. Planning the perfect party canoverwhelm even the most seasoned hostess,but there are easy solutions for making yourevent memorable without becoming inun-dated.

■ Chances are that your guests won’t recallthe design of your invitations or the color ofyour cocktail napkins, so use an eco-friendlyelectronic invitation with an appropriatetheme and stick with matching mono-chrome plates and flatware. That leaves youtime to focus on the factors that will stick intheir minds most — the cocktails and horsd’oeuvres.

■ Once guests have arrived and minglinghas commenced, you’ll have a bit of time touse your creativity behind the bar. Your ar-rival drink can easily become the beveragedu jour with some festive garnishes.

■ Moisten the rim of the glass and fill ashallow bowl or plate with your garnish ofchoice.

■ Hold the glass sideways and dab the riminto the garnish while slowly turning so thatonly the outer edge is covered.

■ Then simply add ice, using tongs, andpour Godiva Liqueur into the glass for a

tempting and festive drink!When it comes to planning party food, the

trick is to keep it simple.■ No-cook appetizers are a perfect no-fuss

option for entertaining, which leaves moretime for socializing with guests. For an up-scale hors d’oeuvre that still saves time, try abruschetta bar with many toppings.

■ Rather than serving buffet-style in yourdining room, utilize all areas of the housewith food and beverage stations. This willlead to your guests mingling and movingabout so no one has the chance to be a wall-flower.

■ Another way to encourage guests to getto know each other is to organize carpoolsaccording to neighborhood. This not onlywill forge new friendships but also promoteshaving designated drivers so everyone willget home safely.

It is, in fact, possible to entertain with easeand still keep it chic — just remember tofocus your energy and creativity where itmatters and keep the rest simple.

BRUSCHETTA BAR WITH TOPPINGS TRIO

Toast slices of baguette in the oven. Top-pings can be added to bruschetta beforeserving or can be displayed in bowls forguests to top themselves.

KALAMATA TAPENADE TOPPING1 jar kalamata olives (drained and pitted)1 jar capers (drained)2 cloves of garlic3 anchoviesBlend to a rough paste. Top toasted

baguette slices with mixture and serve ondecorative plate.

HERBED MUSHROOM TOPPING½ tablespoon butter1 tablespoon olive oil

2 cups sliced mushrooms (any variety willwork; mix varieties if you choose)

2 garlic cloves, chopped1 small shallot, chopped3 sprigs fresh thyme Crumbled goat cheese Salt and pepper to tasteHeat butter and olive oil in sauté pan

and sear sliced mushroom, garlic, shallotsand thyme sprigs until browned on eachside.

Top toasted baguette slices with warmmushrooms and crumble goat cheese ontop.

BALSAMIC RED ONION TOPPING2 tablespoons olive oil 2 red onions, sliced thinly¼ cup balsamic vinegar½ cup granulated sugarCoarse black pepper Heat olive oil in sauté pan and cook

onions down over medium high heat untilsoft.

Turn down heat to medium, add balsamicvinegar and sugar.

Stir constantly until vinegar is thickened.Top toasted baguettes with onion mixture

and garnish with coarse ground black pep-per.

— Courtesy of Family Features and Fotolia

BRUSCHETTA WITH TOPPINGS TRIO


The Indiana Gazette thanks these sponsors for their generous donations ofdoor prizes, appliances, the stage, the venue and catering items for Indiana’s Cookin’ 2010!

Our deepest gratitude to Lentz Kitchen & Bath, Indiana’s Cookin’ 2010 Silver Platter Sponsor.Thank you for constructing the beautiful island used each year in our show, for helping provide our guests

with eco-friendly gift bags, and for your generous contribution to ICCAP’s Food Pantry.

Ager AppliancesAll That Glitters Christmas ShopAllied Milk Producers*AramarkBook NookCafé 701Citizens’ Ambulance ServiceCunningham Meats*D D’s Unique Boutique*D’s 422 West Side Salon*Fisher Furniture* Giant Eagle, IndianaGrace Louther, BeautiControl Cosmetics*Grammy B’s Salad Dressing*Grub’s Sports BarHoff Chiropractic Clinic*Indiana Mall Indiana County Technology Center – Cosmetology*Judy Doles & Shana Scordo, Mary Kay Cosmetics*Judy’s Sewing CenterKerr Promotions*Lois Repine, Tupperware*

Lucy Rae Gifts*Martin’s Food StoresMiss Laurie’s Gourmet Kitchen*Mohawk LanesMusser Garden Center*Paisono’s Restaurant*Ponderosa*Recreation NewsReeger’s Farm & Café*Robbie Young, Pampered Chef*Sandra Monheim, Silpada Jewelry*Saltsburg Shop-n-SaveScenery Hill Manor*St. Andrew’s Village*Stonybank RestaurantTate’sTurner Dairy*Twolick Valley Nursery* Valeski’s 4th Street BiLoWalnut Hill Winery*William & Mary Gift Shoppe*Yarnick’s Farm Market*

A special thank you to the White Township Recreation Complex and S&T Bank Arena for being our host!

And to Stonybank Restaurant’s Chef Ron Burkhardt for accepting our invitiation as Special Guest Chef!

Thanks to Diane Wagoner, and IUP’s Dept. of Food & Nutrition interns, and to the Indiana Gazette staff for volunteering their time to produce the Indiana’s Cookin’ Show!

And fi nally, to all who brought the CANDEMONIUM! Challenge to life!Delta Gamma & Eagle Air Conditioning ServicesSigma Sigma Sigma & TCM Home ImprovementsZeta Tau Alpha & Lezzer Lumber

Agway Oil • Sally CalabreseLowe’s • S&T Bank • Wolfi e’s

Homer City BiLo • Tate’s of ClymerValeski’s 4th Street Market

Thank You!

* Visit these sponsors at the show!


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Documents

556 Water Street, Indianaepaper.indianagazette.com/docs/sections/100405.indianas... · 2011-03-04 · Kitchen; and Steve Whyte, of John-stown, executive chef at St. Andrew’s Village