CELEBRATING AMERICA’S LOVE OF FOOD MAY 2010 elish...

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relishR E L I S H M A G . C O M

C E L E B R AT I N G A M E R I C A’ S L O V E O F F O O D MAY 2010

Fresh &

SPAGHETTI CARBONARA

Grilled Chicken

COOKIESfor Mother’s Day

GRILLED SHRIMP

AND BREAD SALAD

HEALTHYBread

Salads(PAGE 12)

e’ve been busy at the magazine—busy creating, testing and photographing recipes, busy sharing our behind-the-scenes escapades on Facebook, busy tweeting (did I really say that?), and particularly busy getting ready for our upcoming cooking road shows. Yep, the Relish Cooking Show & Expo is officially up

and running. Traveling to communities across the country, the show consists of an expo and a two-hour cooking show featuring Relish Chef Jon Ashton (for a video go to relishmag.com⁄show). Bringing the pages of Relish to life, the show dishes up

new recipes, cooking tips, techniques and fun. Cooking isn’t brain surgery, and if it isn’t fun and gratifying, why bother? To see if the show is coming to a town near you, go to relishmag.com. If not, bring your kitchen to life with the show menu (left). For the recipes and photos, go to relishmag.com⁄show.

relish l from the editor

Cooking Up a Show

Jill Melton, Editor

Team �� on our last photo shoot: From left, back row, Tom Davis, Mark Boughton, Brian Morris; middle row, Molly Johnson, Jill Melton, Teresa Blackburn, Candace Floyd; front row, Sandi Baylis and Liz Shenk.

>>>To keep up with our antics in and out of the

kitchen, as well as to find new recipes, join us on Facebook and Twitter

and sign up for our e-newsletter atrelishmag.com.

w

Jill Melton, Editor

Crispy Herbed Chicken with Prosciutto and Tomato Salad

Linguine with Garlic, Shallots and Parmigiano Reggiano

Simple Asparagus Sauté

Shortcakes with Macerated Berries

Teresa’s Kitchen Style l relish

Trays of all sizes and shapes come in handy in the kitchen. I create my own with recycled wooden picture frames, a couple of drawer pulls and a bit of easy-to-find hardware. This month, I made collages for Mother’s Day, but you can put any kind of designs or pictures, even napkins, under the glass. The trays are attractive leaning or hanging and are great for organizing items on your counters, such as bottles of olive oil, jars of seasonings and decorative glasses filled with forks.—Teresa Blackburn, Relish Prop and Food Stylist

✱ For detailed instructions, go to relishmag.com/teresastips

Tray Chic

SPICE UP THE

GRILL

MAY 2010

4 rel ishmag.com CELEBRATING AMERICA'S LOVE OF FOOD

This & That

relishmag.com

Relish is published by: Publishing Group of America, 341 Cool Springs Boulevard Suite 400, Franklin, Tennessee 37067 Phone: 800-720-6323. Mail editorial queries and contributions to Editor, Relish, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Publishing Group of America, Inc. will not be responsible for unsolicited materials, and cannot guarantee the return of any materials submitted to it. ©2010 Publishing Group of America, Inc. Relish™ is a trademark of Publishing Group of America, Inc. All rights reserved. Reproduction in whole or part of any article, photograph, or other portion of this magazine without the express written permission of Publishing Group of America, Inc. is prohibited.

ALL PHOTOS BY: Mark Boughton Photography

PROP AND FOOD STYLING BY: Teresa Blackburn

Talk to us on Facebook

Lupi’s in Chattanooga, Tenn.; American Flatbread in Vermont, Oregon and Virginia; and Pizzeria Bianco in Phoeniz, Ariz. What’s yours? Let us know at

facebook.com/relishmagazine.

FREE CAKES FOR KIDS In 2007, Toni Poulous,

of Trenton, Ga., founded Free Cakes for Kids, a nonprofit organization whose members make

birthday cakes and deliver them to needy children. Want to help spread the

cheer? Go to freecakesforkids.com to sign us as a volunteer

baker.—Nancy Henderson

▲

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BE GREENER IN THE KITCHEN

woodworker’s rasp and evolved into a kitchen gadget—a sort of divine culinary accident.—Relish Chef Jon Ashton

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relish l Chef Jon Ashton

have a weakness for Indian food. Whenever I have a question about real Indian cuisine, I turn to my friend and ambassador for Indian food, Madhur Jaffrey. In her beautifully illustrated book, Indian Cooking (Barron’s Educational Series, 1995), she reveals how easy it is to bring the flavors of India to your home. I made her Salmon Steamed with Mustard Seeds and Tomato and

Drunken Orange Slices for my neighbor. She loved them so much that she joined me on my next trip to the local Indian grocery store. Over the years, with the help of Jaffrey’s books, I’ve mastered favorites like Rogan Josh and Lamb Madras, as well as Chicken Korma. Here are two of my favorites, perfect for those new to Indian cooking. The chicken uses many of the aromatic Indian spices I love, with American hot sauce—a cross between Tandoori Chicken and buffalo wings. To plant it firmly in India, just add Indian naan bread (see page 20). Enjoy. —Jon Ashton

IBombay Sweet Potatoes Make these ahead of time, wrap them in foil and reheat them on the hot grill. If you can’t fi nd black mustard seeds, just leave them out.

1 pound sweet potatoes 1 tablespoon vegetable oil 1 teaspoon black mustard seeds 1 bay leaf 1 tablespoon grated fresh ginger 1 medium onion, diced ½ teaspoon turmeric 1 teaspoon chili powder 1 teaspoon lemon juice 1 teaspoon minced garlic ½ teaspoon kosher salt 2 tomatoes, chopped 1 tablespoon roughly chopped fresh cilantro

1. Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10 to 15 minutes. Drain.2. Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro. Serves 6.

Per serving: 100 calories, 2.5g fat, 0mg chol., 2g prot., 19g carbs., 3g fi ber, 210mg sodium.

Indian-Style Grilled Chicken I love May: Summer is just around the corner, and the grill is back in fashion. This grilled chicken has an American twist—the addition of hot sauce. If you like your food less spicy, start with ¼ cup.

½ teaspoon black pepper 1 teaspoon ground cumin ½ teaspoon coriander 1 teaspoon chili powder 2 teaspoons garam masala ¼ cup chopped fresh cilantro ½ teaspoon salt ½ cup hot sauce, such as Frank’s Original Hot Sauce ¾ cup plain yogurt ¼ cup heavy cream 4 garlic cloves, minced 3 tablespoons soy sauce Cooking spray 8 chicken bone-in thighs

1. Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours. 2. Prepare grill and spray grate with cooking spray.3. Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes. Serves 8.Per serving: 210 calories, 17g fat, 70mg chol., 13g prot., 1g carbs., 0g fi ber, 540mg sodium.

Just Add Naan . . .

Indian-Style Grilled Chicken

© ConAgra Foods, Inc. All Rights Reserved.

PAM HELPS YOU PULL IT OFF™


(Continued on page 10)

relish l tastes of america

ow did my daughter and I end up in neoprene suits when we went to the mountains for a wild game weekend? It started out with Buddy McLean and his Lodge at Buckberry Creek. Located in the Great Smoky Mountains of Tennessee, just above Gatlinburg, it’s an amazing place—rustic, yet luxurious, tucked away high in the mountains,

but not so remote that you have to be airlifted in. It’s outfitted with all the amenities of an exclusive resort, yet full of kind, quirky characters to keep it interesting and fun. The minute my daughter, her friend Maggie and I walked in the door, we felt like family.

Soon after being greeted by the effervescent and huggable Buddy, an avid outdoorsman (who resembles everyone’s favorite uncle), our fishing lesson was set up. We met our guide Brad Atwell, a true mountainman (and waiter from the night before), early the next morning for a trip straight through the Smoky Mountain National Park to his favorite fishing “hole,” the Raven’s Ford Tributary on the Cherokee reservation. He called it the “trophy section,” perfectly appropriate for us, I thought.

After gearing up in our neoprene waders and felt boots, which felt a bit like being

“vacuum-packed,” we were ready for the water. I’m not going to say that it was everything I imagined (A River Runs Through It comes to mind), but it was pretty darn close. The first couple of casts felt very awkward and were accompanied by a barrage of instructions from Brad: “Arm up, hand here on the rod, tippet through finger, line loose, yet taut, wait, wait.” But after a few casts, we easily got into the rhythm. Fly fishing is different from bass fishing. As Brad said, you’re actually hunting the fish, hopping around on rocks sometimes in waist high water, casting and recasting. After my lesson, I had trout on my mind and came home and whipped up these recipes. Mild tasting trout is perfect with caramelized fennel and rich tomato sauce. —Jill Melton

Fishing on the Fly at Buckberry Creek

H

Roasted Trout with Fennel, Onion and CilantroIf you can fi nd a whole trout, by all means use that. The caramelized fennel is a great stuffi ng for the lean fi sh.

2 slices bacon 1 large fennel bulb, cored and sliced 1 small onion, sliced 1 teaspoon salt Coarsely ground black pepper 2 tablespoons minced cilantro 4 (4-ounce) trout fillets Lemon or lime wedges

1. Preheat oven to 450F. 2. Cook bacon in large skillet over medium heat until crispy. Remove bacon, reserving drippings in pan. Crumble bacon.3. Add fennel and onion to pan. Sprinkle with salt, and cook until browned and tender, 8 to 10 minutes. Transfer to a bowl and season with pepper. Stir in cilantro.4. Place 2 trout fi llets on a greased and foil-lined baking sheet. Pile vegetable mixture on top. Top with remaining fi llets. Roast 12 to 15 minutes, just until opaque throughout. Serve with lemon wedges and crumbled bacon. Serves 4.

Per serving: 200 calories, 16g fat, 75mg chol., 26g prot., 7g carbs., 3g fi ber, 780mg sodium.

Recipe adapted, with permission, from Mathew Amster-Burton’s Hungry Monkey: A Food-Loving Father’s Quest to Raise an Adventurous Eater (Houghton Miffl in Harcourt, 2009).

Fishing guide Brad Atwell guides Jill Melton through her first fly-fishing lesson in Cherokee, N.C.

For more information on The Lodge at

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(Continued from page 8)

Pan-Fried Trout with Basil Tomato Sauce This rich tomato sauce (from Relish Chef Jon Ashton) is made from sauteed cherry tomatoes, cream and butter, and is the perfect foil to the lean trout.

Sauce 1 teaspoon olive oil 1 cup vine-ripened cherry tomatoes 2 teaspoons white wine vinegar 2 teaspoons honey 3 tablespoons heavy cream 2 tablespoons butter, diced 2 tablespoons chopped fresh basil Trout 4 (4-ounce) trout fillets ½ teaspoon salt Coarsely ground black pepper 1 tablespoon olive oil 2 sprigs of fresh thyme

1. To prepare sauce, heat olive oil in a small pan over medium heat. Add tomatoes and sauté 10 minutes. Place tomatoes in a blender. Add vinegar and honey and blend until smooth. Place back in pan. Add cream and simmer a few minutes. Whisk in butter and basil; keep warm.2. To prepare fi sh, score the skin side of fi sh deeply. Pat dry and sprinkle salt and pepper on both sides.3. Heat a nonstick skillet and add olive oil. Add thyme sprigs. Sauté fi sh, skin-side down, until skin is crisp, about 3 ½ minutes; turn and cook 30 seconds. Serve with sauce on the side. Serves 4.


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Left: View of Mount LeConte from the lodge. Bottom left: Nora Melton, Maggie Mech, Jill Melton and Brad Atwell with our big catch. Bottom: Brad’s collection of fl ies for fi shing.

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12 rel ishmag.com CELEBRATING AMERICA’S LOVE OF FOOD

relish l the healthy table

Grilled Shrimp and Bread Salad(cover photo)

4 tablespoons lemon juice 4 tablespoons olive oil, plus additional for brushing 1 tablespoon finely chopped fresh oregano 1 garlic clove, minced ¾ teaspoon salt, divided Coarsely ground black pepper 1 pint cherry tomatoes, cut into halves ½ English cucumber, peeled and cut into ½-inch pieces ½ small red onion, thinly sliced 1 pound large shrimp, peeled and deveined 2 (8-inch) pita loaves 1 yellow bell pepper, cut into wide strips 3 ounces feta cheese, cut into ½-inch cubes 6 (8-inch) bamboo skewers, soaked in water 15 minutes

1. Prepare grill. 2. Whisk together lemon juice, oil, oregano, garlic, ½ teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl. 3. Add tomatoes, cucumber and onion to dressing in one bowl. 4. Add shrimp to dressing in second bowl. Stir until well coated; marinate at room temperature 10 minutes. 5. Lightly brush pitas and bell pepper on both sides with oil and sprinkle with ¼ teaspoon salt and pepper. Grill pitas until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 1½ minutes on each side. 6. Thread shrimp on skewers without crowding. Grill until just cooked, about 2 minutes on each side. 7. Break pitas into bite-size pieces. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta. Serves 4.


Recipe by Richie Bronson

Bread Salads“Bread salads” may sound a bit odd, but they couldn’t make more sense. Nothing more than extra large croutons nestled alongside veggies, they’re perfect for soaking up juicy tomatoes and a tasty vinaigrette. Add some grilled shrimp or beef, and you have dinner—cool, smoky and hearty all at once. Nothing odd about that.

Italian Beef and Bread Salad

1 pound flank steak ½ teaspoon salt, divided Coarsely ground black pepper ½ red onion, chopped 1 garlic clove, pressed 2 teaspoons grated lemon rind ⅓ cup balsamic vinegar ½ cup extra-virgin olive oil 5 ripe tomatoes, seeded and chopped 1 green bell pepper, seeded and chopped 1 yellow, orange or red bell pepper, seeded and chopped 1 cucumber, peeled, seeded and chopped ½ cup Nicoise or Kalamata olives, pitted and halved 12 basil leaves, shredded 1 large round loaf peasant bread, cut into 1-inch cubes (about 4 cups) and lightly toasted

1. Prepare grill.2. Sprinkle steak with ¼ teaspoon salt and pepper. Grill 10 minutes on each side, or until desired doneness.3. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives and basil. 4. Cut steak into thin slices. Add to tomato mixture.5. Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at room temperature. Serves 8.


Recipe by Relish Chef Jon Ashton

Grill all the components of

your bread salad (including bread

and peppers), for smoky, hearty, outdoorsy flavors.

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Pharmacist agrees to charge not more than the usual and customary retail price. For all other prescriptions, please use the patient’s primary method of payment and a new Rx number. Please clear COB secondary screen after processing transaction. Acceptance of this coupon and your submission of claims are subject to the Terms and Conditions established by McKesson Corporation posted at www.mckesson.com/mprstnc and the Terms and Conditions of this coupon. By processing this coupon you agree that SINGULAIR was dispensed pursuant to this coupon and that you will not submit a claim for reimbursement to Medicaid, Medicare or any other state or federal or other government program. You also agree not to submit any claim for reimbursement to any third-party payer who reimburses or pays any part of the prescription price or otherwise provides coverage for SINGULAIR for Massachusetts residents. You agree to notify the patient’s insurance carrier of this coupon redemption as may be required by the terms and conditions of your relationship with the insurance carrier. This coupon may not be applied toward any other pharmacy purchase. For pharmacy processing questions, please call the Help Desk at 800-657-7613 (8am–8pm EST, Monday–Friday).

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Limit 1 coupon per patient for the duration of the program Coupon valid for one-time use only. Patient must have a co-payment or make full cash payment for the prescription. Savings are limited to amount of co-pay or cash payment, up to a maximum of $20.

No other purchase is necessary. This coupon is not transferable. No substitutions are permitted. Cannot be combined with any other coupon, free trial, discount, prescription savings card, or other offer.

This coupon is not insurance. This coupon is valid for those with private insurance or cash-paying patients. Not valid for patients covered under Medicaid, Medicare, a Medicare Part D or Medicare Advantage plan (regardless of whether a specific prescription is covered), TRICARE, CHAMPUS, Puerto Rico Government Health Insurance Plan (“Healthcare Reform”) and any other state or federal medical or pharmaceutical benefit program or pharmaceutical assistance program.

This coupon is void for Massachusetts residents if a

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This coupon can be used only by eligible US or Commonwealth of Puerto Rico residents at any participating eligible retail pharmacies in the United States or Commonwealth of Puerto Rico. Product must originate in the United States or Commonwealth of Puerto Rico.

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SINGULAIR is a prescription medication. Only your health care provider can decide if SINGULAIR is right for you.How this coupon works:

This coupon can be used one time before the expiration date and provides a maximum benefit of up to $20 or the amount of your co-pay, whichever is less.

To receive up to $20 in savings on your out-of-pocket cost for SINGULAIR, present this coupon and your insurance card (if any) with a valid signed prescription at any participating eligible retail pharmacy (certain restrictions apply).

No other purchase is necessary. Restrictions apply. Not all patients are eligible to use this coupon. Please see Terms and Conditions.

PHARMACIST Coupon is only valid when accompanied by a prescription for SINGULAIR. Coupon value may not exceed actual co-pay or $20, whichever is less. Please review Terms and Conditions on coupon for important eligibility restrictions. Submit transaction to McKesson Corporation using BIN No. 610524.

If primary coverage exists, input card information as secondary coverage and transmit using the COB segment of the NCPDP transaction. Applicable discounts will be displayed in the transaction response. For cash patients,

Pharmacist agrees to charge not more than the usual and customary retail price. For all other prescriptions, please use the patient’s primary method of payment and a new Rx number. Please clear COB secondary screen after processing transaction. Acceptance of this coupon and your submission of claims are subject to the Terms and Conditions established by McKesson Corporation posted at www.mckesson.com/mprstnc and the Terms and Conditions of this coupon. By processing this coupon you agree that SINGULAIR was dispensed pursuant to this coupon and that you will not submit a claim for reimbursement to Medicaid, Medicare or any other state or federal or other government program. You also agree not to submit any claim for reimbursement to any third-party payer who reimburses or pays any part of the prescription price or otherwise provides coverage for SINGULAIR for Massachusetts residents. You agree to notify the patient’s insurance carrier of this coupon redemption as may be required by the terms and conditions of your relationship with the insurance carrier. This coupon may not be applied toward any other pharmacy purchase. For pharmacy processing questions, please call the Help Desk at 800-657-7613 (8am–8pm EST, Monday–Friday).

BIN No: 610524 Group No: 50775555 ID No: 850725014 RxPCN: Loyalty Issuer: (80840)

TERMS & CONDITIONS This coupon is valid for up to $20 off one qualifying prescription of SINGULAIR

Limit 1 coupon per patient for the duration of the program Coupon valid for one-time use only. Patient must have a co-payment or make full cash payment for the prescription. Savings are limited to amount of co-pay or cash payment, up to a maximum of $20.

No other purchase is necessary. This coupon is not transferable. No substitutions are permitted. Cannot be combined with any other coupon, free trial, discount, prescription savings card, or other offer.

This coupon is not insurance. This coupon is valid for those with private insurance or cash-paying patients. Not valid for patients covered under Medicaid, Medicare, a Medicare Part D or Medicare Advantage plan (regardless of whether a specific prescription is covered), TRICARE, CHAMPUS, Puerto Rico Government Health Insurance Plan (“Healthcare Reform”) and any other state or federal medical or pharmaceutical benefit program or pharmaceutical assistance program.

This coupon is void for Massachusetts residents if a

third-party payer reimburses or pays any amount of the prescription price or otherwise provides coverage for SINGULAIR. You must be 18 years of age or older to redeem this coupon for yourself or a minor. Patient, guardian, pharmacist and prescriber agree not to seek reimbursement for all or any part of the benefit received by the recipient through this offer. Patient or guardian is responsible for reporting receipt of coupon benefit to any insurer, health plan, or other third party who pays for or reimburses any part of the prescription filled using this coupon as may be required.

This coupon can be used only by eligible US or Commonwealth of Puerto Rico residents at any participating eligible retail pharmacies in the United States or Commonwealth of Puerto Rico. Product must originate in the United States or Commonwealth of Puerto Rico.

This coupon is property of Merck and must be turned in on request.

It is illegal to sell, purchase, trade, or counterfeit or offer to sell, purchase, trade, or counterfeit this coupon. Void if reproduced. Void where prohibited by law, taxed, or restricted.

Merck reserves the right to rescind, revoke, or amend this offer at any time without notice.

Expiration Date: 09/30/2010

Eligible patients may SAVE up to $20 on a qualifying prescription for SINGULAIR.

THIS COUPON IS NOT INSURANCE

✁

someone who’s got what you’ve gotis out doing what you’re not

Help prevent asthma symptoms before they start. Talk to your doctor about prescription SINGULAIR. Once-a-day SINGULAIR is proven to help control asthma symptoms for 24 hours. It helps relieve indoor and outdoor allergy symptoms too. Help prevent asthma symptoms—help yourself breathe a little easier while doing the things you want to do. Ask your doctor about steroid-free SINGULAIR.

IMPORTANT SAFETY INFORMATION SINGULAIR is not a rescue medication. Always carry a prescribed rescue inhaler for emergencies or sudden symptoms. If your asthma symptoms get worse or you need to increase the use of your fast-acting inhaler, call your doctor at once.

Side effects vary by age and may include headache, ear infection, sore throat, and upper respiratory infection. Behavior and mood-related changes have been reported, including agitation, aggression or anger, bad or vivid dreams, depression, anxiety, hallucinations (seeing things that are not there), irritability, restlessness, sleepwalking, suicidal thoughts and actions (including suicide), trembling, and trouble sleeping. Tell the doctor if you have these or any other side effects while taking SINGULAIR. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Please read the Patient Information on the following page and discuss it with your doctor. To learn more about SINGULAIR, visit singulair.com or call 888-MERCK-36.

takeonasthma.comHaving trouble paying for your Merck medicine? Merck may be able to help.

Call 888-MERCK-36 or visit merck.com/merckhelps.

SINGULAIR is a registered trademark of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc. Copyright © 2010 Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc. All rights reserved. 20952846(37)(415)-SNG-CON

Read this information before you start taking SINGULAIR®. Also, read the leafl et you get each time you refi ll SINGULAIR, since there may be new information in the leafl et since the last time you saw it. This leafl et does not take the place of talking with your doctor about your medical condition and/or your treatment.

What is SINGULAIR*?

• SINGULAIR is a medicine called a leukotriene receptor antagonist. It works by blocking substances in the body called leukotrienes. Blocking leukotrienes improves asthma and allergic rhinitis. SINGULAIR is not a steroid. Studies have shown that SINGULAIR does not affect the growth rate of children. (See the end of this leafl et for more information about asthma and allergic rhinitis.)

SINGULAIR is prescribed for the treatment of asthma, the prevention of exercise-induced asthma, and allergic rhinitis:

1. Asthma.SINGULAIR should be used for the long-term management of asthma in adults and children ages 12 months and older.

Do not take SINGULAIR for the immediate relief of an asthma attack. If you get an asthma attack, you should follow the instructions your doctor gave you for treating asthma attacks.

2. Prevention of exercise-induced asthma.SINGULAIR is used for the prevention of exercise-induced asthma in patients 15 years of age and older.

3. Allergic Rhinitis.SINGULAIR is used to help control the symptoms of allergic rhinitis (sneezing, stuffy nose, runny nose, itching of the nose). SINGULAIR is used to treat seasonal allergic rhinitis (outdoor allergies that happen part of the year) in adults and children ages 2 years and older, and perennial allergic rhinitis (indoor allergies that happen all year) in adults and children ages 6 months and older.

Who should not take SINGULAIR?

Do not take SINGULAIR if you are allergic to SINGULAIR or any of its ingredients.

The active ingredient in SINGULAIR is montelukast sodium.

See the end of this leafl et for a list of all the ingredients in SINGULAIR.

What should I tell my doctor before I start taking SINGULAIR?

Tell your doctor about: • Pregnancy: If you are pregnant or plan to become pregnant,

SINGULAIR may not be right for you. • Breast-feeding: If you are breast-feeding, SINGULAIR may

be passed in your milk to your baby. You should consult your doctor before taking SINGULAIR if you are breast-feeding or intend to breast-feed.

• Medical Problems or Allergies: Talk about any medical problems or allergies you have now or had in the past.

• Other Medicines: Tell your doctor about all the medicines you take, including prescription and non-prescription medicines, and herbal supplements. Some medicines may affect how SINGULAIR works, or SINGULAIR may affect how your other medicines work.

How should I take SINGULAIR?

For adults and children 12 months of age and older with asthma:

• Take SINGULAIR once a day in the evening. • Take SINGULAIR every day for as long as your doctor

prescribes it, even if you have no asthma symptoms. • You may take SINGULAIR with food or without food. • If your asthma symptoms get worse, or if you need to

increase the use of your inhaled rescue medicine for asthma attacks, call your doctor right away.

• Do not take SINGULAIR for the immediate relief of an asthma attack. If you get an asthma attack, you should follow the instructions your doctor gave you for treating asthma attacks.

• Always have your inhaled rescue medicine for asthma attacks with you.

• Do not stop taking or lower the dose of your other asthma medicines unless your doctor tells you to.

For patients 15 years of age and older for the prevention of exercise-induced asthma:

• Take SINGULAIR at least 2 hours before exercise. • Always have your inhaled rescue medicine for asthma

attacks with you. • If you are taking SINGULAIR daily for chronic asthma or

allergic rhinitis, do not take an additional dose to prevent exercise-induced asthma. Speak to your doctor about your treatment of exercise-induced asthma.

• Do not take an additional dose of SINGULAIR within 24 hours of a previous dose.

For adults and children 2 years of age and older with seasonal allergic rhinitis, or for adults and children 6 months of age and older with perennial allergic rhinitis:

• Take SINGULAIR once a day, at about the same time each day.

• Take SINGULAIR every day for as long as your doctor prescribes it.

• You may take SINGULAIR with food or without food.

How should I give SINGULAIR oral granules to my child?

Do not open the packet until ready to use.

SINGULAIR 4-mg oral granules can be given: • directly in the mouth; • dissolved in 1 teaspoonful (5 mL) of cold or room

temperature baby formula or breast milk; • mixed with a spoonful of one of the following soft foods

at cold or room temperature: applesauce, mashed carrots, rice, or ice cream.

Be sure that the entire dose is mixed with the food, baby formula, or breast milk and that the child is given the entire spoonful of the food, baby formula, or breast milk mixture right away (within 15 minutes).

IMPORTANT: Never store any oral granules mixed with food, baby formula, or breast milk for use at a later time. Throw away any unused portion.

Do not put SINGULAIR oral granules in any liquid drink other than baby formula or breast milk. However, your child may drink liquids after swallowing the SINGULAIR oral granules.

What is the dose of SINGULAIR?

For asthma—Take once daily in the evening: • One 10-mg tablet for adults and adolescents 15 years of age

and older, • One 5-mg chewable tablet for children 6 to 14 years

of age, • One 4-mg chewable tablet or one packet of 4-mg oral

granules for children 2 to 5 years of age, or • One packet of 4-mg oral granules for children 12 to

23 months of age.

For exercise-induced asthma—Take at least 2 hours before exercise, but not more than once daily:

• One 10-mg tablet for adults and adolescents 15 years of age and older

For allergic rhinitis—Take once daily at about the same time each day:

• One 10-mg tablet for adults and adolescents 15 years of age and older,

• One 5-mg chewable tablet for children 6 to 14 years of age,

• One 4-mg chewable tablet for children 2 to 5 years of age, or • One packet of 4-mg oral granules for children 2 to 5 years

of age with seasonal allergic rhinitis, or for children 6 months to 5 years of age with perennial allergic rhinitis.

What should I avoid while taking SINGULAIR?

If you have asthma and if your asthma is made worse by aspirin, continue to avoid aspirin or other medicines called non-steroidal anti-infl ammatory drugs while taking SINGULAIR.

What are the possible side effects of SINGULAIR?

The side effects of SINGULAIR are usually mild, and generally did not cause patients to stop taking their medicine. The side effects in patients treated with SINGULAIR were similar in type and frequency to side effects in patients who were given a placebo (a pill containing no medicine).

The most common side effects with SINGULAIR include: • stomach pain • stomach or intestinal upset • heartburn • tiredness • fever • stuffy nose • cough • fl u • upper respiratory infection • dizziness • headache • rash

Less common side effects that have happened with SINGULAIR include: • increased bleeding tendency • allergic reactions [including swelling of the face, lips,

tongue, and/or throat (which may cause trouble breathing or swallowing), hives and itching]

• drowsiness, pins and needles/numbness, seizures (convulsions or fi ts)

• palpitations • nose bleed • diarrhea, indigestion, infl ammation of the pancreas, nausea,

vomiting • hepatitis • bruising • joint pain, muscle aches and muscle cramps • swelling

Behavior and mood-related changes have been reported: agitation including aggressive behavior or hostility, bad/vivid dreams, depression, feeling anxious, hallucinations (seeing things that are not there), irritability, restlessness, sleep walking, suicidal thoughts and actions (including suicide), tremor, trouble sleeping. Tell your doctor if you experience behavior or mood-related changes while taking SINGULAIR.

Rarely, asthmatic patients taking SINGULAIR have experienced a condition that includes certain symptoms that do not go away or that get worse. These occur usually, but not always, in patients who were taking steroid pills by mouth for asthma and those steroids were being slowly lowered or stopped. Although SINGULAIR has not been shown to cause this condition, you must tell your doctor right away if you get one or more of these symptoms: • a feeling of pins and needles or numbness of arms or legs • a fl u-like illness • rash • severe infl ammation (pain and swelling) of the sinuses

(sinusitis)

These are not all the possible side effects of SINGULAIR. For more information ask your doctor or pharmacist.

Talk to your doctor if you think you have side effects from taking SINGULAIR.

General Information about the safe and effective use of SINGULAIR

Medicines are sometimes prescribed for conditions that are not mentioned in patient information leafl ets. Do not use SINGULAIR for a condition for which it was not prescribed. Do not give SINGULAIR to other people even if they have the same symptoms you have. It may harm them. Keep SINGULAIR and all medicines out of the reach of children.

Store SINGULAIR at 25˚C (77˚F). Protect from moisture and light. Store in original package.

This leafl et summarizes information about SINGULAIR. If you would like more information, talk to your doctor. You can ask your pharmacist or doctor for information about SINGULAIR that is written for health professionals.

What are the ingredients in SINGULAIR?

Active ingredient: montelukast sodium

SINGULAIR chewable tablets contain aspartame, a source of phenylalanine.Phenylketonurics: SINGULAIR 4-mg and 5-mg chewable tablets contain 0.674 and 0.842 mg phenylalanine, respectively.

Inactive ingredients: • 4-mg oral granules: mannitol, hydroxypropyl cellulose, and

magnesium stearate. • 4-mg and 5-mg chewable tablets: mannitol, microcrystalline

cellulose, hydroxypropyl cellulose, red ferric oxide, croscarmellose sodium, cherry fl avor, aspartame, and magnesium stearate.

• 10-mg tablet: microcrystalline cellulose, lactose monohydrate, croscarmellose sodium, hydroxypropyl cellulose, magnesium stearate, hydroxypropyl methylcellulose, titanium dioxide, red ferric oxide, yellow ferric oxide, and carnauba wax.

What is asthma?

Asthma is a continuing (chronic) infl ammation of the bronchial passageways which are the tubes that carry air from outside the body to the lungs.

Symptoms of asthma include: • coughing • wheezing • chest tightness • shortness of breath

What is exercise-induced asthma?

Exercise-induced asthma, more accurately called exercise-induced bronchoconstriction occurs when exercise triggers symptoms of asthma.

What is allergic rhinitis?

• Seasonal allergic rhinitis, also known as hay fever, is triggered by outdoor allergens such as pollens from trees, grasses, and weeds.

• Perennial allergic rhinitis may occur year-round and is generally triggered by indoor allergens such as dust mites, animal dander, and/or mold spores.

• Symptoms of allergic rhinitis may include: • stuffy, runny, and/or itchy nose • sneezing

Rx onlyUS Patent No.: 5,565,473

Issued August 2009

Distributed by:MERCK & CO., INC.

Whitehouse Station, NJ 08889, USA20952846(37)(415)-SNG-CON

Patient Information SINGULAIR® (SING-u-lair) Tablets, Chewable Tablets, and Oral Granules

Generic name: montelukast (mon-te-LOO-kast) sodium

* Registered trademark of MERCK & CO., Inc.

COPYRIGHT © 1998-2009 MERCK & CO., Inc.

All rights reserved

9628415

Kendall Jackson Vintner’s Reserve Chardonnay (California; $12): Enjoy both brightness and body in this tropically fruity, nicely rounded wine.Ruffino Libaio Chardonnay (Tuscany; $12): Crisp apple flavors and a lively beam of citrus bring refreshment to this bottle.

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Though the bottles don’t always say so on the label, white wines from France’s Burgundy

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White Burgundies are sometimes labeled by subregion, such as Chablis, Mâcon, and Meursault. Many are imported in small quantities, so you may have to head to a specialty wine shop to find a bottle. Recommended labels from the 2007 vintage include Joseph Faiveley Mâcon-Villages ($20); William Fèvre Chablis Champs Royaux ($25); and Joseph Drouhin Chablis Premier Cru ($36).

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n the foothills of Colorado’s Rocky Mountains, Dennis and Donna Duncan operate a pick-your-own rhubarb farm. Sure, it’s a decidedly old-fashioned vegetable most often associated with pies and cobblers, but the Duncans are

spreading the word that rhubarb can be used in all sorts of dishes.

Located in Black Forest, Colo., High Altitude Rhubarb (highaltituderhubarb.com) opens its fields from late May to August by appointment and during harvest days. “I’m expecting to sell this year’s entire crop via our pick-your-own program,” Dennis says.

Over the years, the Duncans have experimented with rhubarb recipes. “We invented a rhubarb margarita and have enjoyed rhubarb pancakes, rhubarb iced tea and rhubarb brownies,” Dennis says. “And Donna makes a rhubarb chutney that is delicious.” Indeed, we liked it on brie cheese. Story by Ashley Gartland, a food writer in Portland, Ore. Recipes adapted from High Altitude Rhubarb Farm.

IA Good Time for Rhubarb

Rhubarb ChutneyThis mellow chutney is perfect on top of softened brie cheese. It’s also a great mate with grilled pork.

⅔ cup apple cider vinegar 1 ½ cups packed light brown sugar 8 cups rhubarb, cut into ½-inch pieces 1 cup golden raisins ¼ cup peeled and finely chopped fresh ginger 3 garlic cloves, minced ¼ teaspoon salt 12 black peppercorns

1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.

2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.

3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving. Makes about 5 ½ cups. Per (1/4-cup) serving: 100 calories, 0g fat, 0mg chol., 1g prot., 24g carbs., 1g fi ber, 35mg sodium.

Tip:To enhance the creaminess of brie, place it in a very low oven or in a warm spot to soften. Overheating it will cause it to separate.

For another rhubarb recipe— Crusty Rhubarb Pie— go to ��

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Rhubarb-Applesauce Muffins 2 cups all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 ⅓ cups packed brown sugar 1 ¼ cups applesauce ½ cup canola oil 2 cups rhubarb, cut into ¼-inch pieces Cinnamon and brown sugar, for topping (optional) 1. Preheat oven to 400F.2. Combine fl ours, baking powder, cinnamon, baking soda and salt. Make a well in the center.3. Beat eggs. Stir in brown sugar, applesauce and canola oil.4. Pour egg mixture into the well in fl our mixture. Stir until batter is combined but still slightly lumpy. Fold in rhubarb.5. Grease a standard-size (4-ounce) muffi n tin or line with paper liners. Spoon about 2 tablespoons batter into each cup. Sprinkle a pinch of cinnamon and brown sugar over the batter in each cup, if using.6. Bake 15 minutes, or until muffi ns spring back when touched. Makes about 18 muffi ns.Per muffi n: 210 calories, 7g fat, 25mg chol., 3g prot., 35g carbs., 1g fi ber, 180mg sodium.

Marketplace l must haves

To order these products, call 1-800-338-3232 or log on to CHEFScatalog.com. Use promotion code AK2RE1100 to receive FREE shipping on any size order through May 31, 2010. Prices guaranteed through May 31, 2010. Orders shipped to CO will be charged sales tax. AK, HI and US Territories: add $10 to s&h charges.

Square Grill PanStill too chilly for outdoor grilling in your area? Try the 10-inch square grill pan from Scanpan. The nonstick surface allows for high-heat cooking including searing, browning and deglazing, features not normally associated with nonstick cookware. Constructed with an extra-thick aluminum base

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Triple-Duty Serving BowlPerfect for serving garden-fresh salads, this 3 ½ -quart serving bowl from Le Creuset also is freezer-, oven- and microwave-safe. Vibrant-hued bowls are crafted from nonporous enameled stoneware that has been fired at 2156F, giving them unmatched strength and durability. The perfect addition (or start) to any Le Creuset collection. Available in Cobalt, Cherry, Caribbean, Kiwi, and White. Product #24438, $39.99

relish l a dictionary for cooks Cook-cab -u-lar-y

Cuisinart Smartpower BlenderWhip up smoothies in a flash in Cuisinart’s 600-watt blender (Model: CBT-500). Rugged enough for the toughest blending tasks, even ice

crushing, it features heavy-cast metal and stainless steel housing and a cast metal jar collar. The extra-large 50-ounce glass jar, with cast metal handle, gives you the capacity to double or even triple recipes, and a dripless pour spout makes serving neat and easy. Black/Stainless-Steel. Product #96389; regular price, $185; sale price, $99.95

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NaanNaan (pronounced NAHN and sometimes spelled “nan”) comes from the Persian word for “bread” and refers to a flatbread primarily associated with India. Traditionally, naan was leavened by airborne yeasts and baked in a tandoor oven. Slapped on the hot side of the oven, naan puffs, browns and takes on a smoky flavor—all in about 60 seconds. The classic teardrop shape comes from dough being stretched during baking. Other important Indian flatbreads include roti and chapati, both of which are baked on a griddle.

If you’ve never seen a tandoor, it’s worth asking the proprietor of an Indian restaurant if you can take a peek. A commercial tandoor looks something like a top-loading washing machine with a clay cylinder for cooking. With some imagination, you can conjure its ancient predecessors: clay vessels excavated from Indus Valley civilizations dating back to 3000 B.C.E. A charcoal fire would be lit at the bottom, and the tandoor’s barrel shape would make for areas of very intense heat. Today’s commercial tandoors approach 900F; hence naan’s instantaneous puffed-up drama.

Historians speculate that since Neolithic times, when stone-age farmers first learned to mill wheat and barley, doughs baked on hearthstones have been staples of the human diet. If you’re lucky enough to travel to India, use

naan to gather up food and sauces (in rustic settings, fingers are the only utensils), and use your right hand. The left hand is used for personal hygiene, and eating with it constitutes very bad table manners. —Jo Marshall


Look for packaged naan next to the pita bread at the supermarket. Try it with the Indian dishes on page 6.

`

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relish l tastes of America

aura Burton knows all about city chickens. She brought home three one-day-old Rhode Island Red chicks from the farmers’ market last July, after the seller convinced her to take

three in case one died.She only wanted two, she says,

because “I don’t eat that many eggs.”Thanks to her good poultry skills, all of her chicks

prospered, but two turned out to be roosters. Burton, an administrative assistant who’s studying for her master’s degree in library science, picked up two fully grown chickens to replace the roosters and to keep her lone hen company.

When she found that the newcomers weren’t as friendly as she wished, she bought another batch

Chicks in the CityYou’re growing tomatoes and herbs. Is it time for chickens?

Spaghetti CarbonaraThis dish comes together in a snap since the eggs cook when mixed with the hot spaghetti. After the eggs are added, they may appear to be slightly scrambled as they cling to the hot spaghetti. Pancetta is an Italian-style bacon found in specialty food markets and some deli counters of larger supermarkets. 8 ounces dried spaghetti 3 ounces pancetta or bacon, diced ¼ cup finely chopped shallots 3 large eggs, lightly beaten 1 medium zucchini, cut into ribbons ½ cup grated Parmigiano Reggiano cheese ¼ cup half-and-half 1 teaspoon salt Coarsely ground black pepper1. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.2. Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not burned. 3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry. Serves 6.Per serving: 300 calories, 12g fat, 130mg chol., 16g prot., 31g carbs., 2g fi ber, 820mg sodium.

If you’d like to keep a few chickens in your yard, the fi rst step is to consult your city or county attorney’s offi ce about applicable laws in your area.

of four chicks to replace the two mean ones. “The people at the farmers’ market warned me that chickens are addictive. I scoffed at them, but look at me now: I have seven chickens!” she says.

Burton is not alone. All over the country, people are taking advantage of changes in ordinances that allow poultry in suburban and urban backyards. It’s legal for Burton to have four hens in Charlotte, N.C. (she plans to sell three, so she’s not breaking the law). Many cities and suburbs permit laying hens, but few allow roosters; their crowing can be seen—or heard—as a nuisance to neighbors. Most ordinances also regulate how far coops must be from other dwellings and various other health and safety issues.

Why the newfound interest in chickens? Some, like Burton, want to raise their own birds for the excellent eggs. Tough economic times may have prompted some people to begin. Others just like chickens. But all are part of a new urban renaissance in poultry husbandry.

Burton says she’s had no problems with her neighbors. “The girls are amazingly quiet and stink-free,” she says. “I’m pretty sure you wouldn’t know there were chickens in my backyard unless I told you.”

Burton absolutely adores watching her “girls” peck around in the yard while she’s working in the kitchen. “And nothing beats having a pile of baby

chicks crawl up onto your lap to take a nap.”

Story by Robin Jenkins, a food writer in Delton, Mich. Recipes by Jennifer Perillo, a food writer in Brooklyn, N.Y.

(Continued on page 24)

Day-old chicks are sold in the spring and early summer at farm and garden centers, and you may see them at farmers’ markets. Sometimes you’ll fi nd chicks advertised in the farm and garden section of craigslist, the online classifi eds. The chicks must be kept under a heat lamp until they shed their fuzz and gain their fi rst full feathers.

Websites like The City Chicken �� The Coop �� and Back Yard Chickens �� offer beginners lots of advice and support in their electronic forums.

Don’t have chickens but want fresh eggs? Visit your local farmers’ market. Fresh eggs really shine in these recipes.

Cluck!

L

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Salad LyonnaiseThe French call this a salad; we call it dinner. Granted, we took some liberties with the traditional salad, adding potatoes to make it heartier. Use a sturdy lettuce like frisée or romaine.

3 bacon slices 2 russet potatoes, cut into ½-inch cubes 2 leeks (white part only), sliced 3 tablespoons olive oil 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard ¼ teaspoon salt Coarsely ground black pepper 4 cups frisée or curly endive 4 poached eggs (cooked about 2 minutes) Shaved Parmigiano Reggiano cheese (optional)

1. Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to pan; cook 5 minutes. Add leeks and continue cooking until potatoes are done, about 10 minutes, stirring frequently. 2. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well. 3. Toss frisée with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using. Serves 4.Per serving: 290 calories, 18g fat, 215mg chol., 11g prot., 24g carbs., 3g fi ber, 360mg sodium.

24 rel ishmag.com

(Continued from page 22)

Not availablein stores!

Ultimate Bird Station

Plus 3 Feeding Trays Included!

Plus Solar Light Included!

Plus these FREE products:

Plus 2 Feeders FREE!

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Value $69.95You pay $29.95

Worth$14.95

Worth$7.95

Worth$12.95

Worth$14.99

Worth$9.95

Total value $114.82You pay $29.95

Total savings $84.87

Yes! Please rush me:Item no. 10-1147

Add Shipping & handling $8.91 per order!Save when you buy more than one!Same S/H no matter how many you buy!

Residents of FL add 7%, and TX add 8.25%sales tax.

Please print clearly! Total

Value Code ABC 101

Pleaseprintclearly!

Check or money order enclosed (payable toFour Corners Direct, Inc.)

Charge my credit card Exp. date

Card#

NAME

ADDRESS

CITY ST ZIP

E-MAIL

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$Ultimate Bird Station withSolar Light for $29.95/setIncludes all the FREE GIFTS presented in this ad!

$8.91

Mail to: Four Corners Direct, Inc, Dept ABC 101, PO Box 390261, El Paso, TX 88539-0261

PRODUCT/PRICE QTY. TOTAL

$

Please

specify

quantity!

� Keep squirrels,cats and preda-tors away fromsmall birds!

� Dual func-tion – up-stairs/down-stairs!

� Enjoyable in all four sea-sons!

� Durable metalconstruction –very stable!

� The lamp ischarged bysunlight duringthe day and illuminated automaticallyat night!

The Ultimate Squirrel-proof Bird

Multi-feeder Station!DUAL FUNCTION! Fix the clear

dome about three feet above theground and squirrels cannot get past it.

OR, if squirrels are not a problem in yourgarden, just lower the Clear Dome Baffle and

create a Ground Feeding area. Ground feeding attracts a greater variety of birds thanusing just a bird table. The dome keeps rain off the feeddishes. It can be adjusted to allow only small birdsto access the food, and it can be lowered down toprevent predators from eating the food at night. Youcan place all the fittings to suit your needs.� Solar light turns on automatically at night. The solar

panel on top of the light recharges the rechargeablebatteries (included) during the day.

� Two hanging feeders! One metal mesh for nuts andone acrylic for seeds.

� Three mesh-based feeders for all types of food and abird bath. These can all be fixed to the pole whereveryou want. The four-hook support takes fat snacks, orfruit can be placed on the hooks.

� 2 beautiful flower baskets!� Strong steel construction with black weather-proof

coating! Four spike supports on the base of the polegive excellent stability. Please note: this Multi-feeder isdesigned to be used on soft ground such as lawns orearth beds. If you want to put it on a patio or hard surface,you will need to drill a suitable hole about 8” deep.Easy assembly. Color: black.

Dual function: Upstairs & Downstairs!

ALL

NEW!

Worth$11.98

Order from our secure website!www.fourcorners.comEnterValue Code ABC 101Or order by mailSend to: Four Corners Direct, Inc., Dept. ABC 101,PO Box 390261, El Paso, TX 88539-0261

at checkout touse this offer

Mention the ValueCode in the coupon.

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1-800-550-5700Order by phone. Toll-free number:

90 day return policy!

If you are not completely satisfiedwith your purchase,simply return itwithin 90 days, forany reason, andyour purchase price(excluding shipping& handling) will berefunded.

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U.S. orders only. No shipments toCanada. All measurements approximate.

Sturdy Metal Bird Station!with Solar Light included!

All the attachments and feedersFREE!

$29.95For only

SAVE $40.00on the MSRP of $69.95!

+ all this FREE!Two FREE Feeders!Three FREE Feeding Trays!Two FREE Hanging Baskets!FREE Bird Bath!

PLUS FREE!Dome Baffle that keeps the squirrelsaway. Or use it to create a coveredground feeding station.

TOTAL VALUE $114.82TOTAL SAVINGS $84.87

Including all FREE GIFTS!

Enjoy

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Testimonial:“We have been testing this Multi-feeder for three monthson our lawn and the results have been amazing. The groundfeeding option has attracted at least FOUR TIMES ASMANY BIRDS than just the regular “Upstairs” version. Weget a large range of ground feeding birds. These includeblackbirds, sparrows, robins, doves and various finches.”

Innovative

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Total Height 71”.- Feeders: 77/8” x 73/4”

- Hanging Baskets: 71/8”x 4” dia

- Mesh based Feeders:71/8” x 11/8”

- Bird Bath: 91/8” x 13/8”- Dome: 15” x 23/4”

UPSTAIRSAll the usualbirds feed onthe upper part.You arrangethe feeders inany combina-tion you want.

DOWNSTAIRSThe groundfeeding areawill be a greatattraction. Thedome protectsthe feedersfrom rain anddebris fromabove.

4 spikes to secureit firmly into theground!

Plants and bird food arenot included.

Pleasespecify

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201

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New 50 State $2 bill Program™ now underwayRestricted release gives just 1 out of every 1,291 households an opportunity to get the entire State $2 Bill Collection™

UMS – It’s like a run on the banks. The phones just keep ring-ing off the hook.

That’s because U.S. residents can only get the World Reserve’s never before seen state overlaid $2 bills for the next 7 days.

All residents have to do is call 1-888-485-8214 or one of the five Overflow Hotlines to get their new state bills.

These special Toll Free Hotlines have been set up because you can’t

get these exclusive bills at local banks, credit unions or even the Fed-eral Reserve. They’re being band-ed in packs of four and releaseddirectly to U.S. residents exclusive-ly by the World Reserve.

These crisp U.S. $2 bills featur-ing the exclusively designed state overlaid printing are so precious you would never even dream of car-rying them around in an ordinary leather wallet.

That’s why they are being released in individually loaded rich protective estate wallets. They are so impres-

By R.K. BerryUniversal Media Syndicate

sive, everyone will swear they must have been taken right from the Pres-ident’s desk.

“Everything in our vault may soon be gone. So residents who want to get them now had better hurry and call,” said Jefferson Marshall, Exec-utive Director of the World Reserve Monetary Exchange.

Some collectors are always try-ing to snatch up all the $2 bills is-sued by the Government they can get their hands on. They know that $2 bills are almost impossible to find in your pocket change these

days. Originally issued in 1928, the cur-

rently designed $2 bills have large-ly been locked away in the bowels of the U.S. Federal Reserve vaults, rarely distributed by banks and al-most never seen in circulation.

The $2 bills issued by the Trea-sury Department’s Bureau of En-graving and Printing, makers of all of the nation’s paper curren-cy, make up less than 1% of the $670 billion in genuine U.S. cur-rency that circulates worldwide, according to the U.S. Department

Most Americans have never even seen a government issued $2 bill, let alone the new never before seen state $2 bills being overlaid and re-leased exclusively by the World

Reserve Monetary Exchange. According to Thomas C. Harris,

former Deputy Director of the U.S. Bureau of Engraving and Printing and consultant for the privately held World Reserve, “Less than 1% of all U.S. Government notes currently

produced are $2 bills.”And finding one of the exclusive 50

state $2 bills will be even more diffi-cult. That’s because it has just been announced that the release of the en-tire new State $2 Bill Collection™ has been restricted. That means only 1

out of every 1,291 U.S. households will even have a chance to get them all.

With this new State $2 Bill Collection™ now underway, U.S. res-idents are expected to snatch up all they can while they can still get their hands on them.

By Joan TedeschiUniversal Media Syndicate

NEVER BEFORE SEEN: This is the new New York state overlaid $2 bill that few have ever seen and everyone is scrambling to get. The World Reserve

Monetary Exchange has restricted the release of its exclusive State $2 Bill Collection™, so getting one would make you as happy as hitting the lottery.

Just 7 days left for U.S. residents to get the only existing state $2 billsPrivate hoard of never before seen state $2 bills being released for the next 7 days, only in4 packs of protective estate wallets each loaded with its own state $2 bill for just $12 per wallet

relish l Mother’s DayEasy

Chicken & Cheese Enchiladas

French Onion Burgers

For hundreds of delicious recipes

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1. To prepare fi lling, fi ll a large saucepan with water. Bring to a boil. Remove label from can of condensed milk. Shake can well and place, unopened, in water. Always keeping the water level above the can, boil 3 hours. Remove can from saucepan using tongs. Let cool before opening. Milk will be a beautiful caramel color. 2. While fi lling cooks and cools, prepare cookie dough. Beat butter with a mixer at medium-high speed until fl uff y. Add sugar and salt; beat well. Add eggs, 1 at a time, beating well until incorporated. Add pisco, lime rind, lime juice and vanilla; beat well.3. Combine cornstarch, fl our and baking powder in a large bowl. Scrape butter mixture into fl our mixture. Using a wooden spoon, mix until smooth. Cover the bowl with plastic wrap and refrigerate 1 hour.4. Divide dough into thirds. Place 2 portions of the dough back in refrigerator to keep cool, and place remaining portion on a board or Silpat mat dusted with cornstarch. 5. Preheat oven to 325F.6. Roll dough to a thickness of ⅛ inch. Using a 2 ½ -inch cookie cutter, cut dough into 18 rounds. Gently transfer rounds to a baking sheet lined with parchment paper. Bake 10 to 12 minutes, or until the cookies start to brown around the edges. Repeat with remaining dough.7. Cool cookies completely. Spread about 2 teaspoons of caramel fi lling on half the cookies. Top with remaining cookies to create a sandwich. Dust liberally with powdered sugar before serving. Makes 27 sandwich cookies.Per cookie (fi lled): 160 calories, 6g fat, 40mg chol., 3g prot., 24g carbs., 0g fi ber, 60mg sodium.

Recipe by Doris Rodriguez de Platt

Cookies Filled with LoveAlfajoresIn Peru, alfajores are a traditional Mother’s Day cookie, although the mothers are the givers, not the recipients. “One of the best ways to show that we love our children is cooking for them,” says Doris Rodriguez de Platt, owner of Andina Restaurant in Portland, Ore. Don’t be alarmed by the amount of cornstarch; it makes the cookies tender and delicate. Pisco (PEE-skoh) is a South American brandy. Boiling a can of sweetened condensed milk produces a caramel sauce and is ridiculously easy. Filling 1 (14-ounce) can sweetened condensed milk, unopenedCookies 11 tablespoons (1 ⅓ sticks) unsalted butter, softened ¾ cup granulated sugar ¼ teaspoon salt 3 eggs 1 tablespoon pisco or cognac (optional) 1 teaspoon grated lime rind Juice of ½ lime ½ teaspoon vanilla extract 1½ cups cornstarch, sifted 1½ cups all-purpose flour, sifted ½ teaspoon baking powder

28 rel ishmag.com CELEBRATING AMERICA’S LOVE OF FOOD

With Campbell’s® Cream of Chicken soup,it’s never the same chicken twice.

Easy Chicken & Cheese EnchiladasPrep: 10 min. Bake: 40 min. Makes: 6 servings

1 can (10 ¾ oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) ½ cup sour cream1 cup Pace® Picante Sauce2 tsp. chili powder

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining picante sauce mixture over fi lled tortillas. Cover baking dish.4. Bake at 350°F. for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

2 cups chopped cooked chicken½ cup shredded Monterey Jack cheese 6 flour tortillas (6"), warmed1 small tomato, chopped1 green onion, sliced

So many, many reasons it’s so...M’m! M’m! Good!®

For hundreds of delicious recipe ideas explore CampbellsKitchen.com© 2009 CSC Brands LP


relish l your garden

Gardening, Squaredhere’s a spark in the eyes of square-foot gardeners when they explain how much food they harvest, what they plan to grow next year and how easy it is to start. The chief zealot is Mel Bartholomew, whose passion for the idea he developed 30 years ago is inspiring a new generation of backyard gardeners.

“With my engineering and efficiency training, I started making a list,” he recalls. “Why do we plant in single rows? Why is the next row three feet away? Why do we plant a whole pack of seeds? We will never eat that much. And if you plant everything at once, it comes to harvest all at once.”

A failed community garden first inspired Bartholomew to solve the tilling, spacing, harvesting and weeding issues in traditional gardening. He built his first square-foot garden on his Long Island property with squares instead of rows to

minimize weed-prone areas; 48-inch square plots; and a different plant in each 1-foot section for beauty and diversity.

That was 1981. Two books and a PBS television series later, square-foot gardening is being taken up by a new type of gardener, one concerned with food miles, carbon footprint, sustainability and food safety.

“What’s the best thing you can do for the environment?” Bartholomew asks. “Eat fresh or raw. If you could eat all fresh, raw food, think of all the things you wouldn’t need.”

With the success of the All New Square Foot Gardening book, a cookbook was a natural next step,

and the All New Square Foot Gardening Cookbook was released earlier this year. It delivers a feast of simple salads, drinks, pestos, appetizers and salsas. When you grow it yourself and eat it just-harvested, fresh foods—like great ideas—need very little elaboration.

By Nicki Pendleton Wood, a food writer in Nashville, Tenn. Recipes adapted, with permission, from All New Square Foot Gardening Cookbook, by Mel Bartholomew (Cool Springs Press, 2009).

T

Squash and Crab SoupThis rich, creamy South Carolina-inspired soup is perfect when the squash harvest is in full swing.

6 tablespoons butter 1 carrot, grated 1 large onion, minced 1 garlic clove, minced ½ teaspoon red pepper flakes 4 medium yellow or pattypan squash, grated (about 7 cups) 4 cups reduced-sodium chicken broth 1 pound crabmeat, shell pieces removed ½ cup all-purpose flour 2 cups whole milk 2 tablespoons snipped chives, optional

1. Melt butter in a Dutch oven or large saucepan over medium heat. Add carrot, onion and garlic and cook until tender, about 8 minutes. Add pepper fl akes and squash and cook until tender, about 10 minutes.2. Add chicken broth and mix well. Bring to a simmer. Add crabmeat, and cook over low heat until thoroughly heated. 3. Whisk together fl our and a little of the milk to make a paste. Add remaining milk and mix well. Add to soup.4. Cook, stirring, until soup thickens, about 10 minutes. Do not boil. Garnish with chives to serve. Makes 10 cups; serves 8.

Per (1 1/4-cup) serving: 180 calories, 11g fat, 75mg chol., 14g prot., 6g carbs., 1g fi ber, 560mg sodium.

Mel has “simplified and perfected the entire art of gardening.” This amazing book has sold more than 2 million copies. Plant the garden you always wanted

– and enjoy fresh vegetables in a few short weeks. The perfect method for busy people; easy to maintain, makes loads of produce, and looks very attractive. 272 pages, color and b&w, 7” x 10”

TN, IL, GA, NY residents add state sales tax. Please allow 1-3 weeks for delivery.

SQFT-R005

TOO BUSY TO GARDEN?

Mel’s Book is All You Need

Please have credit card ready and call toll FREE (800) 851-5284, visit �� , or write to

Relish, Dept. SQFT-R005, P.O. Box 550609, Dallas, TX 75355. ORDER TODAY

FOR ONLY $19.77 + $5.97 S&H.

Cool Cucumber Ginger Limeade

3 cups chopped, seeded, peeled cucumbers 1 (6-ounce) can frozen limeade concentrate, thawed 2 teaspoons peeled and grated fresh ginger 2½ cups cold club soda Lime wedges and cucumber slices

1. Combine cucumber, limeade and ginger in a blender or food processor. Cover and process until cucumber is puréed. Taste for sweetening. Combine cucumber mixture and club soda in a small pitcher. Serve with

lime wedges and cucumber slices. Makes 5½ cups; serves 6.


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Square-Foot Gardening

Here’s how to get started: • Pick a location that gets 6 to 8 hours of sunshine daily.• Build 4-foot-square boxes to hold the garden. Place them 3 feet apart to provide aisles. Fill with several kinds of compost, peat moss and vermiculite. Install a grid (made from wooden slats or string, for example) on the top of each box to create 1-foot-square sections.• Plant each section with one variety of plant. Bartholomew’s book contains guidelines for the number of plants per square foot—for example, 1 tomato plant, 4 lettuces, 9 spinach plants or 16 onions or radishes.• After harvesting each section, add compost and plant another variety.

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