Taste of Home Cooking School

Tuesday, September 6, 20112 Kennebec Journal | Morning Sentinel | Special Supplement |TASTE OF HOME

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3| Kennebec Journal | Morning Sentinel | Special SupplementTuesday, September 6, 2011 TASTE OF HOME

Drop your whisks, grab your friends,

and join us for a night of fun at the Taste

of Home Cooking School show, presented

live at the Augusta Civic Center on

Saturday, September 10.

During this interactive event, you’ll

watch top culinary expert, Chef Michael

Barna, demonstrate ten new recipes you

can easily recreate in your home. Armed

with new culinary tips and techniques,

you’ll be sure to impress your family and

friends with these sophisticated yet sur-

prisingly easy-to-make dishes.

Not only will you leave the event with

new recipe ideas, you’ll also go home with

a valuable gift bag. Our ever-popular gift

bags include an assortment of products

and coupons, including two Taste of Home

magazines. And while you’re there,

remember to enter for a chance to win one

of many exciting door prizes.

For more information about the event

and how to purchase tickets, visit

TasteofHome.com. You can also find us on

Facebook and Twitter.

The Taste of Home Cooking School is

an event you won’t want to miss. Let’s get

cooking!

Taste of Home Cooking SchoolAnnual event planned September 10 at the Augusta Civic Center

Staff photo by Michael G. Seamans

An audience member receives a make-over from one of the vendors at the Taste of HomeCooking School last year.

Staff photos by Michael G. Seamans

Chef Michael Barna holds up a ginger root during a cooking demonstration, part of the Taste of Home Cooking School at the WatervilleOpera House last year.

Special Thanks to theCapital Area TechnicalSchool Culinary Arts

students and instructorCharles Izzi for their

assistance in preparing allthe great recipes prior to

and during the show. Also thanks to

MaineGeneral andHannaford for supplying the branded ambassador

volunteers who will be helping during the show,and Fuller’s Market for

donating the meats used insome of the recipes.

Visit these businesses at the Taste of Home vendor booth area:

Sponsor Name ........................Booth #Fortin's Home Furnishings .................1

Central Maine Motors Auto Group ...2

Hammond Lumber .............................3

Hannaford ..........................................4

Steve's Appliance ...............................5

Senator Inn & Spa .............................6

Fuller's Market ...................................7

AmComm Wireless ............................8

Dead River Company..........................9

Rooster's Restaurant ........................10

Pine Tree Orthopedic .......................11

Eric's Restaurant ..............................12

New Dimensions FCU......................13

Panera Bread ....................................14

Lia Sophia ........................................15

Pampered Chef .................................16

Cabot Cheese ...................................17

Northeast Coffee ..............................18

TV Man-Dish Network/Direct TV ...19

Tastefully Simple .............................20

MaineToday Media ..........................21

Augusta/Waterville Florist ...............22

Thanks to our radio

sponsor The Mix 107.9

This special advertising supplement was produced by the Kennebec Journal/ MorningSentinel. The cover design was by Natalie Blake, Creative Services Graphic Designer.

Mary Ellen Plato can’t wait for school to

start. Neither can Ron and Linda Burke. They

were the first in line — at 6:30 am, hours

before the doors opened —to purchase VIP

tickets to the Taste of Home Cooking School,

coming to the Augusta Civic Center on

Saturday, September 10.

As fans of Chef Michael Barna, they also

savored the opportunity to meet him in per-

son during Chef Michael’s recent media pre-

view advance tour, hosted by the Kennebec

Journal and Morning Sentinel.

Tour stops took place at show sponsors

Hammond Lumber, Steve’s Appliances,

Fortin’s Home Furnishings, Central Maine

Motors Auto Group, and Hannaford’s unique

LEED-certified supermarket in Augusta.

While vacations come and go, a good meal

well prepared is always in season. During the

Cooking School, Taste of Home culinary spe-

cialist Chef Michael takes pleasure in sharing

some simple and delicious recipes, as well as

tips and techniques, to make your own

kitchen adventures more fun and satisfying.

The September 10 program at the Augusta

Civic Center will be Chef Michael’s first of

the Fall 2011 season—and likely the biggest,

in terms of audience numbers. Though Chef

Michael conducted the 2010 Cooking School

at the Waterville Opera House last year, that

landmark facility is closed for renovations. A

number of returning and new sponsors will

help to transform the civic center stage into

an inviting kitchen and dining area, to show-

case the recipe preparation and presentation.

Chef Michael has always felt at home in

the kitchen. As a child, he stood fascinated by

his grandmother’s side, as she prepared won-

derful family meals. “To me, cooking is like

breathing,” he explains. Conducting the cook-

ing school allows Chef Michael to combine

what comes naturally with his love of being

an entertainer and his emerging sense of

showmanship.

Friendly banter, small talk and humor are

hallmarks of the Taste of Home Cooking

School — and are one of the reasons why

folks come back year after year.

Chef Michael’s professional career in the

kitchen started at the tender age of 13, when

the New Jersey native began working in food

service at a local retirement facility. There, he

not only learned the value of hard work, but

also began to cultivate his lifelong enthusi-

asm for food and entertaining.

He is a graduate of the Culinary Institute

of America (CIA) in Hyde Park, NY, after

which he helped open three gourmet casino

restaurants in Atlantic City, NJ. Later, he and

his wife relocated near to Philadelphia, PA,

where he was hired as Executive Sous Chef

at a prestigious hotel.

He has also facilitated private and online

cooking classes, appeared in local and nation-

al television commercials and competed in

national recipe contests. He became a Taste

of Home culinary specialist a year and a half

ago.

Based in Greendale, WI, the Taste of

Home Cooking School is actually a highly

successful national venture launched by

Reader’s Digest. Chef Michael and col-

leagues have become local celebrities, known

for their informative and entertaining style.

Audience members will be converging on

the spacious Civic Center from near and far.

More and more men are attending the

Cooking Schools — and since these are fami-

ly friendly events, interested children are also

welcome. Young local culinary arts students

even assist with food preparations and some-

times share the stage at selected events.

VIP seating sold out in days; those lucky

ticket holders will enjoy early admittance, a


Newspaper holds Taste of Home media day with sponsors

Nancy McGinnis photo

Mary Ellen Plato and Beth Bruns meet Chef Michael Barna, of the Taste of Home Cooking School, attended the media day at Steve’sAppliance. They are big fans of the Taste of Home cooking school and were first in line at the Augusta Civic Center at 6:30 a.m. the firstday of ticket sales to reserve their VIP seats for the show.


More fans ask for autographs from Chef Michael Barna at the Cony Street Hannafords inAugusta during media day.More on MEDIA, Page 5


“meet and greet” session with Chef Michael

before the show, and a front row seat. Plenty

of good seats are still available via ticketmas-ter.com or the Augusta Civic Center box

office by calling 626-2400. Prices start at

only $10.

In a positive and energized atmosphere, all

those attending will enjoy the opportunity to

learn step-by-step techniques from the expert,

demonstrating ten recipes in the course of the

two and a half hour program. Each partici-

pant also receives a gift bag filled with prod-

ucts, coupons, a Taste of Home cookbook,

and a copy of the Taste of Home magazine.

When asked to share his own favorite

aspect of the Cooking School experience,

Chef Michael replied, “I love being on stage,

entertaining and sharing my love of cooking,

and bringing the family back to the dinner

table!”

MediaContinued from Page 4


Michelle and Michael Fortins of Fortin’s Home Furnishings with Chef Barna.Nancy McGinnis photo

Hammond Lumber employess, back, Kelsey Stevens and Bill Nutting, front left to right,Michelle Kenney, Chef Barna and Lori Witham.


Chris Gaunce and Jessica McQuillan from Central Maine Motors Auto Group with Chef Barna.


Chef Barna with Steve Barrows owner ofSteve’s Appliance.


The crowd at Hannafords surrounds Chef Barna during the media day in Augusta.

Exclusive Level Sponsors:Amcomm Wireless

Dead River CompanyFullers MarketMaineGeneral

Senator Inn and Spa

Gourmet Level Sponsor:Roosters

Appetizer Level Sponsors:Augusta/Waterville Florists

Erics’ RestaurantJoseph’s MarketNew Dimensions

Federal Credit UnionNortheast Coffee

Panera BreadPine Tree Orthopedic

Florists who donated door prizes:

Sunset FlowerlandBerry & Berry Floral

Thanks to our sponsors:

Major Level Sponsors:

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Domino® Organic Agave Nectar RecipeAgave Carrot Muffins

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Gary’s Citrus-Honey Glazed Pork ChopsServing Size: 6 Prep: Total Time: 30 minutes

Ingredients:6 center cut pork chops4 tablespoons vegetable oil4 tablespoons flour1/2 teaspoon iodized salt1/4 teaspoon finely ground pepper1/8 teaspoon paprika1/8 teaspoon granulated garlic1 - 15 oz. can mandarin oranges1/4 cup honey1 lemon1 tablespoon Dijon mustard1/2 cup green onions, slicedDirections:In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Patthe pork chops dry with a paper towel. Preheat the West Bend®PlatinumEdition™ Non-StickElectric Skillet to 375ºF and add the oil. While the oil is heating, tossdredge the pork in the seasoned flour. Place the pork chops in the skilletand sear until golden, about 3 minutes. Turn the chops over and sear forabout 2 more minutes. Add the juice from the lemon and the mandarinoranges, honey, and Dijon. Reduce the heat to 200ºF and simmer thechops in the sauce for 15 minutes. Garnish with the mandarin orange andgreen onion and simmer the chops in the sauce for 15 minutes.

Before you reach for the salt shaker, con-

sider this: according to the Mayo Clinic, the

number-one health threat for both men and

women is heart disease. And a big part of

preventing heart disease is reducing the

amount of sodium, or salt, in your diet.

So, how can you eat better without sacri-

ficing flavor?

Think fresh. The less processed the food

you eat, the better; processed foods (canned

soup, frozen entrees and other prepared

items) tend to be high in sodium. Instead,

load your grocery cart with fruits and veg-

etables; lean meat, fish and skinless poultry;

low fat or fat free dairy products; and whole

grains and pastas.

Taste as you cook. When a recipe calls

for salt “to taste, don’t just automatically

dump it in. Use salt sparingly as you taste

your food at various cooking stages. If you

re used to that salty taste, give it some time;

your palate will soon adjust to foods that

contain less or no salts.

Use herbs. Either fresh or dried, herbs

enhance foods flavor without sodium. Try

basil, oregano, parsley, dill, onion or garlic

powder, freshly ground or cayenne pepper.

Citrus is another flavor-booster. Try grating

lemon zest, or add citrus juice to finished

dishes.

Cook with stock. A great way to add fla-

vor to pasta, rice, potatoes, and meat dishes

is to cook them in or with a lower sodium

stock (chicken, beef/meat, seafood, or veg-

etable), a healthier choice than high-sodium

bouillon cubes or canned broth. If you make

your own stock, keep extra in the freezer to

always have some on hand.

Load your pantry with prepared stock,

being sure to choose a brand that s lower in

sodium and as close to homemade as possi-

ble. Kitchen Basics stocks contain even less

sodium than the leading reduced-sodium

broth.

Kitchen Basics Real Cooking Stocks are

slowly simmered from meat, bones, vegeta-

bles & herbs... and just like homemade these

stocks are ALL NATURAL without added

MSG, chemicals, fillers or excess salts. A

great pantry addition for soups and meals or

to flavor your favorite fall vegetables.

Whether you are controlling ingredients

for weight loss, heart health, renal health, to

avoid certain foods due to allergies or to

simply stay true to your culinary

basics...Kitchen Basics Stocks enable ingre-

dient conscious cooks to control the sodium

level without over seasoning.

Try this fantastic recipe for Asparagus

Risotto and see how using wonderful ingre-

dients can add flavor without having to pile

on the salt!

Shake the Salt HabitAnd take control of your favorite recipes

Asparagus RisottoSubmitted By: Chef Edward Marlier

Ingredients1 pound asparagus4 Tbsp butter1/2 cup chopped onion or shallots1 cup arborio rice1/2 cup dry white wine32oz. carton Kitchen Basics UnsaltedChicken Stock1/2 cup freshly grated Parmesan cheese1/4 cup freshly shaved Parmesan cheese 1/4 cup cooked bacon, cut into smalltrips (pancetta)DirectionsPrepare the asparagus by breaking off dis-carding the tough ends (about the lastinch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with aquart of water to a boil. Blanch theasparagus pieces for 2 minutes. Removethe asparagus pieces to an ice water bathto shock the asparagus into a vibrantgreen color and to stop the cooking. Drainand set aside.In a 3 or 4 quart saucepan, heat 3tbsp.butter on medium heat. Add the onionsand cook until translucent. Add rice andcook for 2 minutes more, stirring untilnicely coated.While the onions are cooking, bring thestock to a simmer in a saucepan. Add thewine. Slowly stir, allowing the rice toabsorb the wine. Once the wine is almostcompletely absorbed, add stock to therice 1/2 cup at a time until the liquid isalmost completely absorbed. Stir often toprevent the rice from sticking to the bot-tom of the pan. Continue cooking and stir-ring rice until the rice is tender, but stillfirm to the bite. Remove from heat.Gently stir in the grated Parmesancheese, the remaining butter, and theasparagus. Garnish with bacon and shavedparmesan and serve immediately. Serves6. And for more recipes go to www.kitchen-basics.net.


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Next time you’re searching for fla-

vor inspiration in the kitchen, take a

closer look at your favorite cut of

pork.

Whether you’re planning a festive

party or a relaxed weeknight meal,

pork’s versatility makes it 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 roast tenderloin

with ginger and soy sauce?

No matter the occasion, pork is the

perfect mate for all your favorite fla-

vors — and some flavors you might

never expect. Succulent tenderloins

pair with sweet and savory glazes

like honey and sesame, but are also

suited for more tart and intense fla-

vors like a refreshing pickled onion

relish or a cocoa and coffee rub. And

because many cuts, like pork tender-

loin, chops and loin roasts can be

cooked up in less than 30 minutes,

pork pairs perfectly with your busy

schedule too.

And...have you heard? The USDA

lowered its temperature recommen-

dation for pork. For juicy, tender

meat, cook loins, chops and roasts to

145ºF with a three minute rest time.

This temperature will yield a product

that’s typically pinker in 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 a

satisfying, crowd-pleasing meal, or a

playful dinner for two with tasty left-

overs.

For more versatile pork recipes

and time-saving tips, visit

PorkBeInspired.com or

Facebook.com/PorkBeInspired.

Follow the National Pork Board on

Twitter @AllAboutPork.

About the National Pork BoardThe National Pork Board has

responsibility for Checkoff-funded

research, promotion and consumer

information projects and for commu-

nicating with pork producers and the

public. Through a legislative national

Pork Checkoff, pork producers invest

$0.40 for each $100 value of hogs

sold. The Pork Checkoff funds

national and state programs in adver-

tising, consumer information, retail

and foodservice marketing, export

market promotion, production

improvement, technology, swine

health, pork safety and environmen-

tal management.

Flavorful Pork PairingsPork’s versatility brings exciting flavors to the forefront

Honey Sesame TenderloinIngredients:1 pork tenderloin, (about one pound)1/2 cup soy sauce2 cloves garlic, crushed1 tablespoon ginger root, grated1 tablespoon sesame oil1/4 cup honey2 tablespoons brown sugar4 tablespoons sesame seedsCooking Directions:Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger andsesame oil; seal bag and toss to mix thoroughly. Refrigerate 2-24hours. Heat oven to 450º degrees F. Remove tenderloin from marinade, dis-carding marinade. On a shallow plate mix together honey and brownsugar; place sesame seeds on another plate. Roll tenderloin in honeymixture to coat evenly, and then roll in sesame seeds. Place in shallowpan and roast for 20-27 minutes, until internal temperature reads 145degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve.Serves 4Serving Suggestions:Pork tenderloins are often packaged two to a bag; plan a meal anothernight with pork tenderloin medallions or kabobs. Nutrition:Calories: 311 calories Protein: 28 grams Fat: 8 grams Sodium: 830 milligrams Cholesterol: 65 milligrams Saturated Fat: 2 grams Carbohydrates: 32 grams


13| Kennebec Journal | Morning Sentinel | Special SupplementTuesday, September 6, 2011 TASTE OF HOMETuesday, September 6, 201112 Kennebec Journal | Morning Sentinel | Special Supplement |TASTE OF HOME

Central Maine Motors Auto Group • Fortin’s Home Furnishings Hammond Lumber • Hannaford • Steve’s Appliance • MaineGeneral Fuller’s Market • Senator Inn and Spa • AmComm • Dead River

Join your friends at the Taste of Home Cooking School and Spice Up Your Life. This delightful evening of

recipes, cooking tips and prizes is brought to you by these national sponsors and your local retailers.

PRESENTED LOCALLY BY

PRESENTED NATIONALLY BY

Presented by the Kennebec Journal and the Morning Sentinel • Hosted at the Augusta Civic Center 2011 TASTE OF HOME COOKING SCHOOL

Saturday, September 10, 2011 at 7:00 p.m. Exhibits Open for VIP at 3:30 p.m.

Exhibits Open for All Other Ticket Holders at 4:30 p.m.

Your Host

“Chef M

ichael”


The holiday season is a time to rejoice and celebrate. Delicious meals

are prepared as friends and families gather together and toast the season.

It is also an important time of year to think about the members of our

communities who don’t have a table to sit around filled with food and

loved ones. With your help, Gallo Family Vineyards will make strides to

ensure that seniors in need in local communities will have access to warm

and nutritious meals with the second annual Every Cork Counts program

— a campaign to raise up to $50,000 to benefit the Meals On Wheels

Association of America®.

For the second year in a row, the Every Cork Counts program will

invite Americans across the country to send in the corks from their Gallo

Family Vineyards wine bottles as a pledge to end senior hunger and raise

funds for Meals On Wheels. From October 1 – December 31, 2011 a $5

donation will be made to Meals On Wheels for every Gallo Family

Vineyard cork returned in the mail.* Americans will also be invited to join

the campaign through Facebook to get their networks of friends and fami-

ly involved in the cause.

“We believe the world’s a better place when families don’t just take

care of their own, but take care of each other,” says Stephanie Gallo, a

third generation Gallo family member. “It’s important to find ways to give

back. We’re proud to partner with Meals On Wheels as they seek to help

such important members of our community. It has become an important

holiday tradition for us.”

In honor of its newest tradition, Gallo Family Vineyards would like to

share a signature holiday dish from its family cookbook. This baked but-

ternut squash risotto recipe is a comforting seasonal dish, ideal for sharing

with others. It pairs wonderfully with the buttery notes in the Gallo

Family Vineyards Chardonnay. And remember to save your cork!

*Gallo will donate $5 for each Gallo Family Vineyards cork mailed

between 10/01/11 and 12/31/11 and received by 01/10/12 to Meals on

Wheels®, up to $50,000. To learn more about Every Cork Counts and

where to send your corks visit the official website at

www.EveryCorkCounts.com, www.mowaa.org or join in at

www.Facebook.com/GalloFamilyVineyards.

Start a new holiday tradition

with a simple way to

help others

Baked Butternut Squash Risotto

From the Gallo Family recipe bookThis delicious, seasonal, low-maintenance risotto bakes in the oven — there is nostirring, no careful watching, no stress! Serve this with pork loin, turkey, chicken,and beef — or all by itself as a casual, meatless entrée. Tastes best with the but-tery flavors in our Gallo Family Vineyards Chardonnay.Ingredients:4 cups chicken or vegetable broth 1/2 cup water2 cups butternut squash cubes, fresh or frozen and thawed2 tablespoons unsalted butter1/2 cup chopped onion2 tablespoons mixed chopped fresh herbs (such as chives, tarragon, Italian parsley,oregano, dill) or 2 teaspoons mixed dried herbs1 1/2 cups Arborio or short grain rice1/2 teaspoon freshly ground white pepper1 cup grated Parmesan, Asiago, or Gruyère cheeseArborio or short grain rice can be found in most grocers’ Italian aisles.Directions:Preheat oven to 350˚F. In a large saucepan, bring broth, water, and butternutsquash to a boil over high heat. While broth mixture is heating, place butter, onion,herbs, rice, and pepper in a 3-quart casserole dish. Pour boiling broth mixture overthe rice mixture and stir to blend. Carefully transfer casserole to oven. Bake for 40to 45 minutes, or until rice and squash are tender. Stir in the cheese and serve hot.Yield: 8 servingsPrep time: 10 minutesCook time: 45 minutes


FAMILIAR FACES. NEW PLACES. Amcomm Wireless, your Verizon Premium Wireless Retailer,

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207-660-6466 www.amcommwireless.com

Amcomm Wireless Verizon staff, Katherine, Elise, Meghan and Amanda, are ready to help you with all your cell phone needs in the retail store located at 250 Kennedy Memorial Drive.


The holidays are a key time for bak-

ing, whether you are hosting the family

get together, bringing a hostess gift for a

party, or plan on giving dessert treats as

presents. Yet, holiday baking can leave

some feeling intimidated at the thought

of toiling away for hours in the kitchen.

Make this year s holiday baking enjoy-

able, by having a few quick and delicious

recipes in your repertoire.

Pies are always popular, and are easy

to make ahead so they are ready when

you need them. A perennial favorite that

always impresses and can be prepared in

no time, is the Eggland s Best Amazing

Pecan Pie. The recipe infuses the flavors

of the holiday season and calls for less

than 10 ingredients, including a pre-made

pie shell, to save you time.

“The Amazing Pecan Pie is one of my

favorite go-to recipes to make during the

holiday season,” said Barbara Seelig

Brown, Chef and Cookbook Author of

Stress Free Cooking. “It is so easy to

whip up that I usually make a couple of

pies at once and freeze them, so I have

desserts on hand for company, or to give

out as holiday gifts.”

Another tip Barbara recommends for

baking is to use high-quality ingredients

that will help ensure your dishes come

out perfectly every time.

“Eggs are an essential ingredient in

baking, which is why I only use

Eggland’s Best eggs. Not only are they

consistently fresh so they tend to per-

form better in recipes, but also offer

superior nutrition, with less saturated fat

than ordinary eggs,” said Barbara Seelig

Brown.

For more information, cooking tips

and recipes, visit

www.egglandsbest.com.About Eggland’s Best

Eggland’s Best is the No. 1 branded

egg in the U.S. and contains less saturat-

ed fat, double the Vitamin D and omega-

3 fatty acids, as well as 10 times more

vitamin D as ordinary eggs.

The distinctive “EB” stamp on the

shell assures consumers that the eggs

meet the highest standards of taste,

nutrition and quality. Eggland’s Best

hens are fed a strictly controlled, high-

quality, all-natural, all-vegetarian diet

without added hormones, antibiotics or

steroids of any kind. EB eggs are avail-

able in large, extra large, jumbo, cage

free and organic varieties, and are certi-

fied as Kosher.

Bakers, start your ovensAmazing Pecan Pie

Ingredients3 Large Eggland’s Best eggs, lightly beaten1 cup Dark Corn Syrup2/3 cup Sugar1/3 cup Butter, melted1 teaspoon Vanilla Extract1/4 teaspoon Salt1 cup Pecans, halved1 9-inch Pie Shell, unbaked

PreparationIn medium bowl, whisk together eggs, corn syrup, sugar, butter (melted andcooled), vanilla and salt until well blended. Evenly arrange pecan halves overbottom of pie shell. Carefully pour egg mixture over pecans. Bake in preheat-ed 350º F oven until filling is set, and crust is brown, about 45 to 50 min-utes. Cool on wire rack.

YieldMakes 12 servingsNutritional Facts1 Serving: Calories 311; Fat 16g (45.5% calories from fat); Protein 3g;Carbohydrate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodium 252mg.

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Birds Eye® Voila!® announces the

expansion of their line of veggie-pow-

ered frozen skillet meals with the

introduction of “Family Size” dinner

options. By giving consumers a dinner

option large enough to feed the whole

family, Birds Eye Voila! becomes the

first brand in the complete bagged

meals category to offer a family sized

product. The new “Family Size” skil-

let meals are available in Birds Eye

Voila’s best-selling varieties including

Alfredo Chicken, Cheesy Chicken and

Garlic Chicken. Each bag contains 42

ounces of vegetables, pastas and

meats, which can serve up to four

family members.

“With vibrant Birds Eye® vegeta-

bles, quality meats, and tasty flavors

in every bag, Birds Eye® Voila!® is a

delicious, veggie-powered meal in

minutes the whole family will love.”

says Andy Reichgut, vice president of

marketing for Birds Eye Voila! “With

one Family Size bag of Birds Eye®

Voila!®, the whole family gets a first-

hand taste of delicious home cooking.”

The Birds Eye® Voila!® brand

offers consumers a delicious and nutri-

tious home-cooked, skillet meal in

minutes. Original sized Birds Eye®

Voila!® meals come in a variety of

unique and flavorful varieties such as

Garlic Shrimp, Chicken Parmesan,

Teriyaki Chicken, Creamy Tomato

Penne with Chicken, Beef Lo Mein,

Sweet & Sour Chicken, Shrimp

Scampi, Cheesy Ranch Chicken, Beef

& Broccoli and more. These products

consist of the authentic flavors of

hearty vegetables, sauces and meats as

if they were cooked at home from

scratch.

Consumers can take the time to

make garlic chicken from scratch (see

recipe below), or they can have a deli-

cious home cooked meal in minutes

with Birds Eye® Voila!®.

Feed the family a home cooked skillet meal in minutes with new Birds Eye® Voila!® family size meals

Birds Eye® Voila!® launches first option in category designed to serve up to fourGarlic Chicken with Pasta

Ingredients:1/2 c. chopped onion 1/2 c. chopped carrots 1 c. yellow corn 1 c. broccoli, chopped 2 cloves garlic, minced 4 oz. corkscrew pasta 3/4 lb. boned skinless chickenbreast halves 2/3 c. chicken broth 2 tsp. cornstarch 1/2 tsp. dried oregano, crushed 1/4 tsp. dried thyme, crushed 1/4 tsp. salt 1/4 tsp. pepper 2 tsp. cooking oil

Preparation:1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4inch pieces. For sauce, stir together broth, cornstarch, salt and pepper, set aside.2.) Spray a cold wok or skillet with non-stick coating. Preheat oven medium heat.Add onion, garlic, oregano and thyme, stir fry for 2 minutes. 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 to4 minutes or until no longer pink.4.) Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly.Cook for 2 minutes more.5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.

SMART HOMEMAKERS KNOW JOSEPH’S IS THE ONLY PLACE TO GO!

CHOICE MEATS – GREAT PRICES

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SHOP JOSEPH’S MARKET We at Joseph’s are proud to have supplied the meats used at the Home Cooking show.

We are a family-owned business that has been around for over 85 years. Week after week, we consistently bring you the best quality meats at the lowest possible prices. Put this together with our

courteous and friendly employees and you have a winning combination that can’t be beat. Please take a minute and stop by and see for yourself what others have known for years.

Joseph’s Market!!! It’s worth the stop. P.S. Call ahead and we will have your order ready for you.

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NOW TAKING ORDERS YOU CAN COUNT ON JOSEPH’S to continue to bring you the very best selection of the

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feel you deserve only the very BEST ! We will always

work hard to preserve your trust in us!


The next time you’re looking for a healthy and affordableingredient, think Success® Rice. It is a versatile and inexpen-sive anchor for any meal and provides numerous healthadvantages to go along with its more flavorful qualities.Success Rice boasts a variety that is convenient and tastesgreat. Whether your favorite dish calls for white rice or you’recraving the nutty flavor of brown rice or looking for some-thing a little more exotic like jasmine or basmati rice —Success Rice has it all in a convenient to use boil-in-bag.

Ready in just 10 minutes, Success White Rice is the ulti-mate in convenience as no measuring is required. There is nomess, and the product can be prepared on the stove or themicrowave. Success White Rice is available in a variety ofsizes. And don’t forget Success White Rice is a complex car-bohydrate making it as good for you as it is delicious.

In addition to the numerous health benefits of SuccessBrown Rice, the chewy texture and nutlike flavor provide atasty alternative from other rice products. When cooked, this100 percent whole-grain brown rice can be used in a varietyof recipes from salads, soups, main entrees to desserts justlike white rice. And best of all, it cooks 10 minutes, one-fourth the time of the long-cooking variety without giving upany of the nutritional value.

Looking for extra flavor? Success Rice offers the only jas-mine and basmati rice in a no-measure, no-mess boil-in-bag.This premium imported rice is the perfect accompaniment forAsian, Middle Eastern and traditional dishes. It cooks in 10minutes and is guaranteed perfect every time.

For tasty and affordable recipes, check outSuccessRice.com

Success® Rice — the healthy, versatile addition to any mealSweet and Spicy Apricot Chicken

Makes 4 servings

2 bags Success®Rice (any variety)2 Tbsp olive oil, divided1 lb boneless, skinless chickenbreasts, cut into small strips1/4 tsp salt1/4 tsp black pepper1 pkg (16 oz.) broccoli slaw1/2 cup carrots, cut in matchstickstrips2 Tbsp light soy sauce1 tsp ground ginger1 tsp cayenne pepper1/2 tsp red pepper flakes, optional3/4 cup apricot preserves1/4 cup water

Prepare rice according to packagedirections.Heat 1 tablespoon oil in large nonstickskillet over medium-high heat. Lightlyseason chicken with salt and pepperand add to skillet. SautÈ for 5 min-utes, stirring occasionally until cookedthrough. Remove and set aside; coverto keep warm. Heat remaining oil andadd broccoli slaw and carrots; sautÈfor 3 minutes. Push vegetables asideand add soy sauce, spices, preservesand water to skillet. Stir in chicken,bring to boil and simmer to heatthrough. Serve over hot rice.

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Whole grains are an important part of

a healthy diet, but sometimes they’re a

challenge to incorporate into your daily

menu. Once you’ve made the decision to

include more whole grains in your diet,

the easiest place to start might be —

perhaps surprisingly with cookies.

After all, who doesn’t indulge in cook-

ies? According to King Arthur Flour

Whole Grain Baking, “Studies show that

when American bakers turn on the oven,

they’re more likely to bake cookies than

anything else.”

Cookies are sweet and flavorful, full

of chips and nuts, candy and dried fruit.

And that s why they re so easy to con-

vert to whole grain. Exchange whole

wheat flour for some of the all-purpose

flour in a cookie laden with dark brown

sugar, butter, toasted pecans, and choco-

late chips, and no one will be the wiser.

“Our best hint: Let the baked cookies

rest for 24 hours, at room temperature,

before serving,” says Susan Reid, editor

of The Baking Sheet at King Arthur

Flour. “This rest gives the bran a chance

to soften, lessening the ‘gritty’ mouth

feel some folks get from whole wheat.”

These cookies are a great way to con-

vince yourself (and your family) that

baking with whole grains can be 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 at kingarthur-flour.com.

Cookies get healthierwith whole grains

Basic Whole Grain Cookies

Directions: (Beat together the butter, sugars, salt, baking soda, baking powder, andvanilla until well combined. Add the egg, beating till smooth. Scrape the sides of thebowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat inthe orange 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, preheatthe oven to 375ºF. Lightly grease (or line with parchment) two baking sheets. Drop thecookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1” ball)onto the prepared baking sheets, spacing them about 2” apart. If the cookie dough hasbeen refrigerated, bake the cookies for 13 to 14 minutes, until they’re a very light gold-en brown, and a bit darker around the edges. For non-refrigerated dough, bake for about11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield:about 5 dozen small cookies. Whole-Grain Cookie TipsIn 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 of flourif 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-purposeflour, 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.

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 extract1 large egg

3/4 cup King Arthur 100%White Whole Wheat Flour orPremium Whole Wheat Flour3/4 cup quick rolled oats2 tablespoons orange juice2 cups chips, nuts, and/ordried fruit

Ingredients:

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