Taste of Home 2011

An Advertising Supplement ToTHE ALBANY HERALD

Thursday, October 6, 2011Darton College New Student Center

Doors Open at 4 p.m.Pre-Show begins at 6 p.m.

Showtime is 6:30 p.m.

Sunday, October 2, 2011

Admission $10 withcanned food donation for

2 THE ALBANY HERALD • TASTE OF HOME • Sunday, October 2, 2011 • www.albanyherald.com

• Works as a CulinarySpecialist for the Taste ofHome Cooking School,Greendale, WI•Currently travels toAlabama, Florida,Georgia, Carolinas, andTennessee conductingTaste of Home CookingSchool shows• Graduated fromMississippi University forWomen in Columbus,Mississippi with aBachelor of Sciencedegree in Culinary Arts• Drives about 40,000miles per year to maintainher hectic schedule and con-ducts about 40 shows peryear• Gained previous experiencein the restaurant industry and

Culinary SpecialistMichelle Roberts

served as a Foods Intern witha popular national magazine• Originally from southwest-ern Mississippi, she currentlyresides near Birmingham,Alabama.

Taste of Home Recipe Widget FeaturesWith our easy-to-use recipe widget, you can access yourfavorite Taste of Home recipes easily from your desktopand personal websites such as iGoogle, Facebook andmore!

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Thank you to allour local sponsorsPublixCentral MonitoringTurner’s FurnitureTowncraft

Jr Woman’s ClubCelebrating HomeLions Club

THE ALBANY HERALD • TASTE OF HOME • Sunday, October 2, 2011 • www.albanyherald.com 3

Celebrate the Change in Seasons With a Change in MenusFall is a wonderful time ofyear to gather with friends andfamily. The cooler days andcolorful foliage make a dra-matic backdrop for even themost casual get-togethers.This change in our surround-ing elements instinctuallyinspires us to replace the fireof the grill with the heat ofthe oven to create rich andsavory foods for entertainingwith friends.“Our family loves to cookand as the weather transi-tions out of the warm sum-mer months, the dishes thatwe prepare change aswell,” says Stephanie Gallo,a third generation Gallo fami-ly member. “I love comfort foods in the fall. I’ll make dishes filled withdeep and rich flavors, but always really simple. They are very warming tothe palate and get us excited about the cooler months ahead.”To celebrate the fall, Gallo Family Vineyards opens its family recipebook with a delicious update on a classic comfort dish – the casserole –with its chilequiles recipe. This easy to prepare main dish offers delight-ful savory flavors with its base of chicken and cheese and features anunexpected layer of fresh herbs and spice with the addition of choppedcilantro and spicy salsa.Try serving this flavorful casserole dish with Gallo Family Vineyards’light bodied Moscato. The sweeter, aromatic notes of the wine provide adelicious and well-balanced pairing for your guests’ enjoyment as theywelcome fall.Gallo Family Vineyards stands behind every bottle of wine it produceswith the Best Taste Promise. If you are not completely satisfied with thequality of the wine that you’ve chosen to share with your guests, GalloFamily Vineyards invites you to share yourthoughts at their official website. It’s justone of the many ways Gallo FamilyVineyards maintains it 75 year tradition ofproducing the highest quality wines at areasonable price.For more information about Gallo FamilyVineyards, please visitwww.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards.

Ingredients:4 cups shredded cooked chicken orturkey2 cups prepared salsa verde (about two7-ounce cans) or tomatillo salsa1 cup Mexican crèma or sour cream1/2 cup heavy cream12 (6-inch) fresh corn tortillas, cut into

1/4-inch-wide strips (store-bought orhomemade)4 cups (1 lb.) shredded Mexican cheese,such as Monterey Jack or ChihuahuaChopped cilantro for garnishPrepared salsa verde and crèma can befound in most grocers’ Hispanic foodaisles.

Directions:Preheat oven to 350°F. Arrange half the chicken in a 9x13-inch pan. Top with halfthe salsa verde. Mix crèma and heavy cream together and spread half over thesalsa. Top with half the tortilla strips and half the shredded cheese. Repeat theprocess. Bake, uncovered, for 45 minutes or until browned and bubbling. To serve,let cool slightly, then cut into squares and garnish with chopped cilantro.

Yield: 8 servingsPrep time: 10 minutesCook time: 45 minutes

ChilequilesFrom the Gallo Family recipe bookThis crowd-pleasing casserole is wonderful for a weekend brunch or a casual supper.To save time, use a rotisserie chicken or leftovers from a turkey dinner. Serve it witha green salad, fresh fruit, and a chilled glass of Gallo Family Vineyards’ Moscato.



Feed the Family a Home Cooked Skillet Meal in Minuteswith NEW Birds Eye® Voila!® Family Size Meals

Birds Eye® Voila!® Launches First Option in Category Designed to Serve up to FourBirds Eye® Voila!® announces the expan-

sion of their line of veggie-powered frozenskillet meals with the introduction of “FamilySize” dinner options. By giving consumers adinner option large enough to feed the wholefamily, Birds Eye Voila! becomes the firstbrand in the complete bagged meals catego-ry to offer a family sized product. The new“Family Size” skillet meals are available inBirds Eye Voila’s best-selling varieties includ-ing Alfredo Chicken, Cheesy Chicken andGarlic Chicken. Each bag contains 42ounces of vegetables, pastas and meats,which can serve up to four family members.“With vibrant Birds Eye® vegetables, quali-

ty meats, and tasty flavors in every bag,Birds Eye® Voila!® is a delicious, veggie-powered meal in minutes the whole familywill love.” says Andy Reichgut, vice presidentof marketing for Birds Eye Voila! “With oneFamily Size bag of Birds Eye® Voila!®, thewhole family gets a first-hand taste of deli-cious home cooking.”The Birds Eye® Voila!® brand offers con-

sumers a delicious and nutritious home-cooked, skillet meal in minutes. Originalsized Birds Eye® Voila!® meals come in avariety of unique and flavorful varieties suchas Garlic Shrimp, Chicken Parmesan,Teriyaki Chicken, Creamy Tomato Penne withChicken, Beef Lo Mein, Sweet & SourChicken, Shrimp Scampi, Cheesy RanchChicken, Beef & Broccoli and more. Theseproducts consist of the authentic flavors ofhearty vegetables, sauces and meats as ifthey were cooked at home from scratch.Consumers can take the time to make gar-

lic chicken from scratch (see recipe below),or they can have a delicious home cookedmeal in minutes with Birds Eye® Voila!®.

Ingredients:½ c. chopped onion½ c. chopped carrots1 c. yellow corn1 c. broccoli, chopped2 cloves garlic, minced4 oz. corkscrew pasta¾ lb. boned skinless chickenbreast halves

2/3 c. chicken broth2 tsp. cornstarch½ tsp. dried oregano, crushed¼ tsp. dried thyme, crushed- ¼ tsp. salt¼ tsp. pepper2 tsp. cooking oil

Preparation:1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chickeninto 3/4 inch pieces. For sauce, stir together broth, cornstarch, salt andpepper, set aside.2.) Spray a cold wok or skillet with non-stick coating. Preheat ovenmedium heat. Add onion, garlic, oregano and thyme, stir fry for 2 min-utes. Add carrots and broccoli, stir fry 2 to 3 minutes.3.) Remove vegetables. Add oil to wok or skillet, and then add chicken,stir fry 3 to 4 minutes or until no longer pink.4.) Stir sauce and add to wok or skillet. Cook and stir until thickenedand bubbly. Cook for 2 minutes more.5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes4 servings.

Garlic Chicken with Pasta


Admission $10 with canned food donation for

SHOW INFO:Where: Darton College New Student CenterWhen: Thursday, October 6, 2011Times: Doors & Vendor Booths Open at 4:00 p.m

Pre-Show 6:00 p.m.Showtime 6:30 p.m.


Michelle RobertsCulinary Specialist

or

m.


Cookies get healthier with whole grainsWhole grains are an important part of ahealthy diet, but sometimes they’re a chal-lenge to incorporate into your daily menu.Once you’ve made the decision to includemore whole grains in your diet, the easiestplace to start might be – perhaps surprisingly– with cookies. After all, who doesn’t indulgein cookies? According to King Arthur FlourWhole Grain Baking, “Studies show that whenAmerican bakers turn on the oven, they’remore likely to bake cookies than anything else.”Cookies are sweet and flavorful, full of chips and nuts, candy and driedfruit. And that’s why they’re so easy to convert to whole grain. Exchangewhole wheat flour for some of the all-purpose flour in a cookie laden withdark brown sugar, butter, toasted pecans, and chocolate chips, and noone will be the wiser.“Our best hint: Let the baked cookies rest for 24 hours, at room temper-ature, before serving,” says Susan Reid, editor of The Baking Sheet atKing Arthur Flour. “This rest gives the bran a chance to soften, lesseningthe ‘gritty’ mouth-feel some folks get from whole wheat.”

These cookies are a great way to convince yourself(and your family) that baking with whole grains canbe a tasty experience. Once you give them a try,you’ll look for reasons to bake with whole grains.More delicious whole grain recipes are available atkingarthurflour.com.

Ingredients:1/2 cup butter1/3 cup + 1 tablespoon sugar1/3 cup brown sugar, packed1/2 teaspoon salt1/4 teaspoon baking soda1/2 teaspoon baking powder1 teaspoon vanilla extract

1 large egg3/4 cup King Arthur 100% White WholeWheat Flour or Premium Whole WheatFlour3/4 cup quick rolled oats2 tablespoons orange juice2 cups chips, nuts, and/or dried fruit

Directions:Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla untilwell combined. Add the egg, beating till smooth. Scrape the sides of the bowl, andbeat again until smooth. Add the flour and oats, beating to combine. Beat in theorange juice, then the add-ins. Cover the cookie dough, and refrigerate until thor-oughly chilled; at least several hours, or overnight. When you're ready to bake, pre-heat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons,about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. Ifthe cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, untilthey're a very light golden brown, and a bit darker around the edges. For non-refrig-erated dough, bake for about 11 minutes. Remove them from the oven, and coolright on the baking sheets. Yield: about 5 dozen small cookies.

Whole-Grain Cookie Tips• In plain-textured and/or light-colored cookies, exchanging the all-purpose flour forwhole wheat flour produces a noticeable but pleasant change. To temper the some-times “tannic” flavor of the whole wheat, add 2 tablespoons orange juice per cup offlour if the recipe calls for liquid (milk or water).• In “craggier” cookies, substituting up to 50 percent whole wheat for the all-purposeflour is almost unnoticeable. Substituting 100 percent whole wheat, with no all-pur-pose flour, often works well, though we can’t guarantee it for every recipe.• If your cookie recipe directs you to chill the dough, do it! Chilling will create a moretender, lighter-textured cookie that won’t spread too much when baking.

Basic Whole Grain Cookies

The next time you’re looking for ahealthy and affordable ingredient, thinkSuccess® Rice. It is a versatile andinexpensive anchor for any meal andprovides numerous health advantagesto go along with its more flavorful quali-ties. Success Rice boasts a variety thatis convenient and tastes great.Whether your favorite dish calls forwhite rice or you’re craving the nutty fla-vor of brown rice or looking for some-thing a little more exotic like jasmine orbasmati rice – Success Rice has it all ina convenient to use boil-in-bag.Ready in just 10 minutes, SuccessWhite Rice is the ultimate in conve-nience as no measuring is required.There is no mess, and the product canbe prepared on the stove or themicrowave. Success White Rice isavailable in a variety of sizes. And don’tforget Success White Rice is a complexcarbohydrate making it as good for youas it is delicious.In addition to the numerous health

benefits ofSuccessBrown Rice,the chewytexture andnutlike flavor provide a tasty alternativefrom other rice products. When cooked,this 100 percent whole-grain brown ricecan be used in a variety of recipes fromsalads, soups, main entrees to dessertsjust like white rice. And best of all, itcooks 10 minutes, one-fourth the time ofthe long-cooking variety without givingup any of the nutritional value.Looking for extra flavor? SuccessRice offers the only jasmine and bas-mati rice in a no-measure, no-mess boil-in-bag. This premium imported rice isthe perfect accompaniment for Asian,Middle Eastern and traditional dishes. Itcooks in 10 minutes and is guaranteedperfect every time.For tasty and afford-able recipes, check outSuccessRice.com

Success Rice

2 bags Success® Rice (any vari-ety)2 Tbsp olive oil, divided1 lb boneless, skinless chickenbreasts, cut into small strips¼ tsp salt¼ tsp black pepper1 pkg (16 oz.) broccoli slaw

½ cup carrots, cut in matchstickstrips2 Tbsp light soy sauce1 tsp ground ginger1 tsp cayenne pepper½ tsp red pepper flakes, optional¾ cup apricot preserves¼ cup water

Prepare rice according to package directions.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.Lightly season chicken with salt and pepper and add to skillet. Sauté for5 minutes, stirring occasionally until cooked through. Remove and setaside; cover to keep warm. Heat remaining oil and add broccoli slaw andcarrots; sauté for 3 minutes. Push vegetables aside and add soy sauce,spices, preserves and water to skillet. Stir in chicken, bring to boil andsimmer to heat through. Serve over hot rice.

Sweet and Spicy Apricot ChickenMakes 4 servings



Next time you’re searching for flavor inspira-tion in the kitchen, take a closer look at yourfavorite cut of pork.Whether you’re planning a festive party or a

relaxed weeknight meal, pork’s versatility makesit a go-to for quick, delicious dishes in a spectrum of vibrant flavors.

Pork chops with applesauce is tried and true, but what about pairing a juicy roasttenderloin with ginger and soy sauce?No matter the occasion, pork is the perfect mate for all your favorite flavors—

and some flavors you might never expect. Succulent tenderloins pair with sweetand savory glazes like honey and sesame, but are also suited for more tart andintense flavors like a refreshing pickled onion relish or a cocoa and coffee rub.And because many cuts, like pork tenderloin, chops and loin roasts can becooked up in less than 30 minutes, pork pairs perfectly with your busy scheduletoo.And… have you heard? The USDA lowered its temperature recommendation

for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with athree minute rest time. This temperature will yield a product that’s typically pinkerin color and juicier than any pork you’ve ever made.Give the new temperature a test-run with this

Honey Sesame Tenderloin. Roast up a couple for asatisfying, crowd-pleasing meal, or a playful dinner fortwo with tasty leftovers.For more versatile pork recipes and time-saving

tips, visit PorkBeInspired.com orFacebook.com/PorkBeInspired. Follow the National Pork Board on Twitter@AllAboutPork.

FLAVORFUL PORK PAIRINGSPork’s versatility brings exciting flavors to the forefront

Ingredients:1 pork tenderloin, (about one pound)1/2 cup soy sauce2 cloves garlic, crushed1 tablespoon ginger root, grated

1 tablespoon sesame oil1/4 cup honey2 tablespoons brown sugar4 tablespoons sesame seeds

Cooking Directions:Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil;seal bag and toss to mix thoroughly. Refrigerate 2-24 hours.Heat oven to 450 degrees F. Remove tenderloin from marinade, discarding mari-nade. On a shallow plate mix together honey and brown sugar; place sesame seedson another plate. Roll tenderloin in honey mixture to coat evenly, and then roll insesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal tem-perature reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice toserve.Serves 4

Serving Suggestions:Pork tenderloins are often packaged two to a bag; plan a meal another night withpork tenderloin medallions or kabobs.Nutrition:Calories: 311 caloriesProtein: 28 gramsFat: 8 gramsSodium: 830 milligramsCholesterol: 65 milligramsSaturated Fat: 2 gramsCarbohydrates: 32 grams

Honey Sesame Tenderloin

Ingredients2 teaspoons cornstarch1/4 teaspoon plus 1/8 teaspoon groundnutmeg, divided2/3 cup orange juice1 can (21 ounces) apple pie filling1 can (15-1/4 ounces) sliced pears,

drained1-1/2 cups biscuit/baking mix2 tablespoons plus 2 teaspoons sugar,divided1/2 cup milk2 tablespoons butter, melted

DirectionsIn a large saucepan, combine the cornstarch, 1/4 teaspoon of nutmeg and orangejuice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for

1-2 minutes or until thickened. Keep warm.In a medium bowl, combine the biscuit mix, 2 table-spoons sugar, milk and butter just until blended. Pourhot filling into an ungreased 11-in. x 7-in. baking dish.Drop batter in six mounds onto fruit mixture. Combinethe remaining sugar and nutmeg; sprinkle over thetop.Bake, uncovered, at 350° for 35-40 minutes or untilbubbly and a toothpick inserted in the biscuit toppingcomes out clean. Serve warm. Yield: 6 servings.

Nutrition Facts: 1 cup equals 352 calories, 9 g fat (4g saturated fat), 13 mg cholesterol, 476 mg sodium,66 g carbohydrate, 2 g fiber, 4 g protein.

Pear 'n' Apple Cobbler Recipe


Ingredients24 large marshmallows1 can (15 ounces) solid-pack pumpkin1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon salt

1 carton (8 ounces) frozen whipped top-ping, thawed1 pastry shell (9 inches), bakedAdditional whipped topping and groundcinnamon, optional

DirectionsIn a small heavy saucepan, melt marshmal-lows over low heat. Remove from the heat.Stir in the pumpkin, cinnamon, allspice andsalt; cool to room temperature.Fold in whipped topping.Spoon into pastry shell. Refrigerate for atleast 4 hours before serving. Garnish withadditional whipped topping and cinnamon ifdesired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals286 calories, 12 g fat (8 g saturated fat), 5mg cholesterol, 186 mg sodium, 41 g carbo-hydrate, 2 g fiber, 2 g protein.

Fluffy Pumpkin Pie Recipe

Introducing a New Way to do Sweet…Domino® Organic Agave Nectar —from the makers of Domino® Sugar!The makers of Domino® Sugar are proud to introduce Domino® Organic

Agave Nectar — a delicious and natural liquid sweetener that is made from thenectar of a succulent plant called the Agave, native to Mexico. Since agave nec-tar is a naturally sweet product, and ranks as having a low glycemic index, itmakes for a versatile and ideal sweetener that can be used for baking as well aseveryday sweetening. Low glycemic index foods are an important part of healthydiets as they help to keep energy levels balanced. In addition, agave nectar is agluten-free product and it contains no allergens.Domino® Organic Agave Nectar is available in two flavors: Light Agave

Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a puresweetness that will not alter the flavor when sweetening beverages or recipes. Itcan be used to sweeten hot beverages like coffee and teas, and dissolves easilyin cold drinks such as lemonades and smoothies. Light Agave Nectar can beused for baking desserts that are light in color such as vanilla cake, muffins andcheesecake.Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar

and adds a more caramel-like flavor to foods. It is ideal for sweetening breakfastfoods like pancakes, oatmeal or cereal. The richer flavor of Amber Agave Nectarmakes it delicious for baked goods that have a darker color like brownies, choco-late cake and cookies. It is also delicious forBBQ sauces and salad dressings.Both Domino® Organic Light and Amber

Agave Nectar are sold in either 23.5 oz. or11.75 oz. net weight bottles. (Agave nectar, like

honey, is soldby weight, notby volume.)The sweet-

ness of eitherDomino®Organic LightAgave Nectar orAmber lends

itself perfectly for baking and cookingrecipes. Since agave nectar is a liquid, it will incorporate easily into favoritedesserts. When converting recipes that call for granulated sugar, follow this con-version:

2/3 cup Light Agave Nectar = 1 cup Granulated Sugar, reduce other liquidsby 1/4 to 1/3 cup

2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce other liquids by1/4 cup

Discover baking tips plus delicious recipes using Agave Nectar, such as AgaveLime Marinade, Peanut Butter and Banana Agave Smoothie, Two AgaveCheesecake and Agave Sweet and Creamy Fruit Dip at: dominoagave.com

Domino® Organic Agave Nectar Recipe

1 cup Domino® Organic AmberAgave Nectar

4 large eggs1 cup canola oil3 cups shredded fresh carrots

2 1/4 cups whole-wheat flour1 tsp. baking soda1 tsp. baking powder2 tsp. cinnamon1/2 tsp. salt

Preheat oven to 350° F. Prepare three 12-cup muffin pans with liners. Ina large bowl, combine agave, eggs and oil; beat well. Stir in carrots. Inseparate bowl, combine dry ingredients. Blend in batter. Pour into pre-pared pans. Fill cups only half-way to ensure proper baking. Bake 22-25minutes until the center of the muffin springs back when lightly touched.Makes 30 muffins.

Domino® Sugar is a leading brand of all natural, pure cane sugar inAmerica. It is part of the Domino Foods, Inc. family of products thatinclude: Domino® Sugar and C&H® Sugar. Each brand has its own richhistory that spans over 100 years–Domino® Sugar in the Northeast andC&H® Sugar in the Western part of the country. Domino Foods, Inc. isproud to offer bakers in America a variety of fine quality pure cane sugarproducts and the natural sweetener, Domino® Organic Agave Nectar–forall sweetening needs.

Agave Carrot MuffinsMakes 4 servings


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Taste of Home 2011