Taste of Home Cooking School 2003

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12 Lewiston, Maine, Sunday, October 19, 2003Taste of Home Cooking SchoolTaste of Home Cooking School

describes Jalbert. “The finishing touches are provided by Blais Flowers. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags. Other Sun Journal staff members and their assorted family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audience the night of the show, baking off items made during the show, and being on hand for set up and breakdown at the night’s end.

Jalbert recognizes the base of volunteers as the event’s safety net. “We wouldn’t have such a smooth-running event without the help of our volunteers. ”

For those attending the Taste of Home Cooking School 2003 for the first time , Jalbert provides a little preview.

“The home economist will dem-onstrate eleven to thirteen recipes, with periodic breaks. She’ll impart time saving tips, storage sugges-tions, cooking hints, and tricks of the cooking trade. At the end of the night, we have something called the ‘Parade of Foods’ where the eve-ning’s preparations, dishware and all, are given away to the audience as drawings.” Jalbert continues.

Attendees can also enter their names into the drawings of area vendors who will have booths set up at the event and door prize winners will be announced throughout the evening. This year, the Salvation Army will be on hand with an infor-mation booth.

School has evolved over the years. Only six years ago, the production featured more labor-intensive reci-pes. With more families under time constraints, both parents working, and eating on the run, today’s cook-ing schools offer recipe demonstra-tions for meals that are wholesome yet quick to prepare.

“Our recipes are now patterned after the needs of busy cooks. With so many women working and more men finding themselves faced with the responsibilities of meal prepara-tion, even our national company sponsors including the Campbell’s Soup Company are looking to reci-pes with five or fewer ingredients and requiring a prep time of 30 min-utes or less,” states Sandy Bloom, Executive Director of Homemaker Ventures for Reiman Publications in Wisconsin.

“The culture of our company is family. Consequently, we look for recipes for our cookbooks, maga-zines and schools that feature meals that are nutritionally sound, attrac-tive, appealing, and yet leave time for family and conversation over good food.”

Bloom also adds that Reiman Pub-lications is a very community-con-scientious company that supports such endeavors as the Campbell’s “Labels for Education” program. “We always like to see the ticket proceeds of our events benefit the community.”

On that note, perhaps no one is more pleased than Captain Bennett, who will this year be able to express his gratitude to the Taste of Home

Cooking School audience in person.“The involvement of the community on this project has truly impressed me.

From the area businesses donating their time and services to the volunteers working long hours for me, it speaks volumes about the character of the people who live and work here,” confirms Bennett. “I’m really going to enjoy the oppor-tunity to personally say thank you.”

By DONNA KEENE ROUSSEAUSun Journal staff

“It’s Happening Here!” is more than just a market-ing slogan for Captain John Bennett of the Salvation Army in Lewiston. As his organization anticipates the arrival of the holiday season, the words evoke an image of community generosity, alive and well right here at home. The welcomed return of the Taste of Home Cooking School, an event sponsored by the Sun Journal with proceeds benefiting the Salvation Army, is representative of the community’s giv-ing spirit and, in fact, has become a signature kick-off to the holiday season for the non-profit organization according to Bennett.

“The Taste of Home Cooking School signals, for us, the beginning of the holiday season,” explains Bennett. “It happens just in time to get us through Thanksgiving.” Five hundred families turn to the Salvation Army each year for either Thanksgiving or Christmas dinner. Bennett contin-ues, “The cooking school proceeds help make providing these dinners possible.”

The idea of bringing the Taste of Home School to Lewiston originated with two Sun Journal advertising department staff members, Jeff Haggerty and Jody Jalbert.

“Jeff received a flyer in the mail advertising what was then referred to as Homemaker Schools,” says Jalbert. “I recognized the Reiman Publications styling of the flyer, having received their cooking magazine in my own home.”

The two thought sponsoring such an event would be fun, something different that would have widespread appeal,

particularly for a middle-age audience. They presented the idea to Steve Costello, VP of Advertising and Mar-keting and, with his support, set to work coordinating a show. As part of the plan, the proceeds from the show would benefit the Salvation Army.

Just as Haggerty and Jalbert had suspected, the first year’s event was a sell out attracting people from Maine and New England.

“The response was overwhelming,” comments Jal-bert, who has since become the point person for the event. “In all the years since the first, it never ceases to amaze me the response we get for the Taste of Home Cooking School.”

Following the show, every year Jalbert receives thank you letters from attendees who enjoyed the event and want to see it continue. Laughs Jalbert, “People start calling early, just so they don’t miss the date to get their tickets!”

In the six years the Sun Journal has coordinated the Taste of Home Cooking School, the consistently sold-out event has been a collaborative effort of Reiman Publications, the newspaper staff, co-sponsoring area businesses, the Salva-tion Army, and a team of volunteers.

The co-sponsorships of area businesses including Han-naford, Agren Appliance, Hammond Lumber, and Blais Flower Shop are critical to the show’s success. Jalbert elaborates.

“Hannaford is our biggest contributor as they supply all the food we need for the show. I bring them a Taste of Home cookbook and a shopping list, provided by Homemaker Ventures, of what we’ll need for the recipes we’ll be prepar-ing at the show. In addition, they select a couple of recipes

from the book and fill twenty door prize bags with all the ingredients needed to prepare those recipes.” The business also provides 1,000 bags to be utilized as gift bags for all the attendees of the event. “And, Hannaford serves as a ticket outlet for the school. We can really thank them for the show being sold out every year,” stresses Jalbert.

Agren Appliance of Auburn, who has co-sponsored every school since 1996, outfits the Lewiston Middle School audi-torium stage with all the necessary cooking conveniences.

“Their contribution is significant with two microwaves, two stoves, a refridgerator, and two large screen televisions with video systems that project everything the home econo-mist is doing on stage to the entire audience,” says Jalbert. “They make sure everything is up and ready to go.”

As with any good Broadway production, the show also requires a set.

“Hammond Lumber provides us with a full kitchen back-drop complete with sink, countertops, and cupboards,”

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2 Lewiston, Maine, Sunday, October 19, 2003Taste of Home Cooking SchoolTaste of Home Cooking School 11Lewiston, Maine,Sunday, October 19, 2003 Taste of Home Cooking SchoolTaste of Home Cooking School

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Taste of Home Cooking School sets the table for community

Please see Army on page 11

Army, continued from page 2Army, continued from page 2Army

Crisco offers two great main dishes for hearty fall fare family dinners

THE SEASON for family dinners and great home get-togethers is here and cooks are looking for hearty fall fare family dinners


for flavorful new dishes to serve family and friends. Crisco is offering two great recipes that are easy to make and will be enjoyed by everyone.

“Barbecued Chicken Pizza” offers the best of two all-time American favorites, pizza and bar-becued chicken in one delectable dish. Delicious “Easy Baked Shrimp”, which even a beginning chef can prepare in just 10 minutes, is sure to become a family favorite. None of these recipes are very complicated and will have the cook out of the kitchen enjoying the company of dinner guests in no time. Cooks trust Crisco to bring out the best in every meal, and these recipes offer tasty, hearty dishes that will become popular additions to home cook’s repertoires everywhere. Visit the Crisco Web site at www.crisco.com for more delicious recipes and cooking tips.

Barbecued Chicken Pizza2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices1/2 teaspoon salt, divided1/4 teaspoon freshly ground black pepper3 tablespoons CRISCO Oil1 medium red onion, peeled and thinly sliced1 cup thinly sliced mushrooms1/2 cup hickory-flavored barbecue sauce1(12-in.) pre-baked pizza crust2 cups (8 oz.) grated smoked Gouda or shredded mozzarella cheese, dividedRinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on

medium-high heat. Add chicken. Sauté 2 minutes or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining salt. Sauté 3 minutes or until onion is translucent. Remove pan from heat. Return chicken to pan.

Stir barbecue sauce into chicken and veg-etables. Place pizza crust on baking sheet lined with heavy-duty aluminum foil. Ar-range half of cheese on pizza crust. Top with chicken mixture. Top chicken with remain-ing cheese. Bake at 450° for 10-12 minutes or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve imme-diately. Prep Time: 10 minutes Total Time: 30 minutes Serves: 4

Easy Baked Shrimp or Fish1/4 cup CRISCO Oil1-1/2 pounds peeled and deveined shrimp (see Note) or fish fillets, cut into 1-1/2 inch pieces1 tablespoon jarred minced garlic (or 2

large garlic cloves, peeled and minced)1/2 teaspoon salt1/4 teaspoon freshly ground

black pepper to taste1/2 cup Italian-seasoned bread

crumbs3 tablespoons chopped fresh

parsleyLemon wedges, optional

Pour oil into a 13-in. x 9-in. x 2-in. ovenproof baking dish. Add shrimp. Sprinkle with garlic, salt and pep-per. Toss with breadcrumbs and parsley. Bake shrimp at 475° for 5 minutes. Turn gently with slotted spatula. Bake an additional 3-5 min-utes or until pink and breadcrumbs are brown. Serve immediately with lemon wedges, if desired. Note: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shell-on-shrimp, add 15-20 minutes to the preparation time. The dish can be prepared in advance and refriger-ated, tightly covered, up to several hours before cooking. For a light, tasty entrée; serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of oil.

SO YOU’VE put away your barbeque grill and now you’re stumped about what to make for dinner. Everyone loves chicken, but how do you dress it up to de-light the most discerning diners in your family?

Franco-American Gravy has a great solution to bring the fam-ily together around the dinner table to enjoy delicious “Roasted Chicken and Vegetables”. An easy dish to put together, the recipe features FRANCO-AMERICAN Chicken Gravy and helps solve the most difficult dinner dilemma. If you’re looking for additional quick and easy recipes, you can start right on the label of Franco-American gravies. Each variety offers simple solutions for meals that are perfect when you aren’t sure what to prepare. For more recipe ideas, you can also log onto www.FrancoAmerican.com.

Roasted Chicken and Vegetables

3 pounds broiler-fryer chicken, cut up

6 medium (2 cups) carrots, peeled and cut into 1/2 inch slices

4 medium (about 1 lb.) potatoes, each cut into 8 wedges

1 medium onion, peeled and cut into 1/2 inch wedges

1 teaspoon dried thyme leaves, crushed

2 cans (10-1/2 oz. each) FRAN-CO-AMERICAN Chicken GravyPlace chicken, carrots, potatoes

and onion in a 17-in. x 11-in. roast-ing pan. Season with thyme. Roast at 375° for 1 hour. Stir vegetables. Pour gravy over vegetables. Roast 15 minutes or until done. Stir veg-etables and serve with chicken.

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Easy and authentic stir-fry recipes from Argo Corn Starch

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from Argo Corn Starch WITH THE POPULARITY of Chinese cui-

from Argo Corn Starchsine, ARGO Corn Starch has created easy and delicious authentic stir-fry recipes. When preparing stir-fry recipes, everyday chefs can count on the high-quality and foolproof results that the Argo brand has delivered for over a century.

“We are pleased to showcase authentic stir-fry recipes using ARGO Corn Starch that are quick and easy one skillet meals,” said Erin Shackelford, brand manager, ACH Food Com-panies.

“Whether using ARGO Corn Starch to create an exotic stir-fry dish or as a foolproof ingre-dient in gravies and sauces, consumers will reach optimal results in their cooking.”

ARGO Corn Starch has been a trusted name in America’s kitchens for more than a century, providing home chefs with a premium and pure flavored thickening ingredient that al-lows foods own naturally delicious flavor come through.

Corn starch is an easy-to-use and versatile ingredient in a variety of recipes from gravies and sauces to pies and cake fillings. Corn starch also provides optimal results when used to coat foods before frying and as an ingredient in batters.

Consumers can find these ARGO Corn Starch stir-fry recipes and many more versatile recipes by visiting www.argostarch.comwww.argostarch.com.

Orient Express Stir-Fry Sauce1/2 cup ARGO Corn Starch2-1/2 cups chicken broth1/2 cup soy sauce

1/2 cup KARO Light Corn Syrup1/2 cup dry sherry1/4 cup cider vinegar2 cloves garlic, minced2 teaspoons grated fresh ginger1/4 teaspoon ground red pepper

In a 1 1/2-quart jar with tight-fitting lid, com-bine all ingredients. Shake well. May be refrig-

erated 3 weeks. Add to your favorite vegetables

from Argo Corn Starcherated 3 weeks. Add to your favorite vegetables

from Argo Corn Starchor meat when stir-frying. Bring to a boil and cook until thickened

Yield: 4 cups

Fresh Vegetable Stir-Fry1 tablespoon ARGO Corn Starch1 teaspoon salt2/3 cup chicken broth, cool3 tablespoons corn oil1/4 pound green beans, cut into 1-1/2-inch

pieces3 small onions, cut into wedges1 large clove garlic, minced1 medium zucchini, sliced1 large green or red pepper, cut into thin

strips1/2 cup thinly sliced carrots1 tomato, cut into wedges1/4 cup minced fresh basil2 tablespoons lemon juice

In small bowl, stir corn starch, salt and broth until smooth; set aside. In large skillet, heat corn oil over medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes.

Add zucchini, pepper and carrots; stir-fry 2-3 minutes or until all vegetables are tender-crisp. Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through. Serves: 6

Hammond Lumber Company on the Poland Road in Auburn is once again acting as a sponsor for the Taste of Home Cooking School. A good cook

deserves a beautiful kitchen. Let Hammond help!

Annually the Hannaford store on Sabattus Street in Lewiston has been a co-sponsor of the Taste of Homne Cooking School. This year

is no exception. Great food, low prices, every day at Hannaford.

ACCORDING to a recent “What America Eats” survey commissioned by “PARADE”, 8 out of 10 Americans are continuously looking for new recipes, ideally simple, ap-pealing dishes with readily available ingredients.

HUNT’S Tomatoes, one of America’s favorite and most trusted brands for more than 100 years, invites consumers to cook up comfort this fall and enjoy the hearty flavors of Hunt’s recipes for the season ahead. Answering consumers’ needs, Hunt’s now offers quick and easy Hints from Hunt’s recipes such as “Savory Skil-let Lasagna”, “Dad’s Meatball Soup” and “Home Sweet Home Meatloaf” on the majority of its labels of canned tomato prod-ucts, including spaghetti sauce.

“With children back in school this fall and parents trying to balance their hectic schedules, cooks are continu-ously searching for simple, mouth-watering recipes,” said Kerri Sonenshine, brand manager of Hunt’s canned toma-toes for ConAgra Foods. “Hunt’s offers dozens of convenient hearty recipes for the entire family to enjoy.” For even more excitement, consumers are urged to try the newest items from Hunt’s including 20-ounce HUNT’S Perfect Squeeze Ketchup, 14.5-ounce Petite Diced Tomatoes with Mush-rooms and 28-ounce Petite Diced Tomatoes.Consumers can also visit www.Hunts.com for additional recipes that match

their tastes, whether they are looking for a vegetarian dish or a hearty homestyle meal. They can also find information for becoming a member

of the Hunt’s Club. It’s free and they can receive delicious recipes and savings on future purchases and special offers. Hunt’s, one of America’s favorite and most trusted brands

for more than 100 years, is synonymous with quality tomato products. ConAgra Foods, Inc., maker of the Hunt’s brand, is one of the largest tomato processors in the world.

HUNT’S Ketchup is proud to have been awarded the Gold Taste Award by professional chefs at the American Tasting Institute. Only the best tomatoes grow up to be Hunt’s. ConAgra Foods, Inc. is one of North America’s largest pack-aged food companies, serv-ing consumer grocery as well as restaurant and food

service establishments. For more information, please visit us at www.conagrafoods.comwww.conagrafoods.com.

Hunt‛s Savory Skillet Lasagna1 pound Italian sausage links, casings removed2 cans (14.5 oz. each) HUNT’S Diced Tomatoes with

Basil, Garlic & Oregano1 can (6 oz.) HUNT’S Tomato Paste3 cups (6 oz.) campanella pasta* (ruffled edge),

cooked according to package and kept warm2 cups (8 oz.) shredded mozzarella, divided*a small noodle resembling mini-lasagna noodles;

can substitute other pastaCook sausage over medium-high heat in 10-inch skillet

until crumbled and no longer pink; drain. Blend in toma-toes and paste. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet.

Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomato-meat mixture and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute. Prep Time: 5 minutes Cooking Time: 25 minutes Serves: 6

Hunt‛s Dad‛s Meatball Soup2 cans (14 oz. each) beef broth2 cans (14.5 oz. each) HUNT’S Diced Tomatoes With

Roasted Garlic1 teaspoon Italian seasoning2 cups water3/4 cup uncooked orzo pasta (or other small pasta)1 pound frozen, cooked meatballs2 cups frozen mixed vegetables (carrots, beans and

corn)Blend together broth, tomatoes, seasoning and water in

a 6 quart saucepan. Bring to a boil. Add orzo, meatballs and vegetables. Return to a boil; reduce heat and cover. Simmer 10 minutes or until pasta and vegetables are tender. Prep Time: 5 minutes Total Time: 25 minutes Serves: 6-8

Hunt‛s Home-Sweet-Home Meatloaf1 pound lean ground beef2 eggs, beaten1 cup plain bread crumbs1 can (14.5 oz.) HUNT’S Diced Tomatoes with Sweet

Onions, drained2 tablespoons brown sugar1 can (8 oz.) HUNT’S Tomato SauceCombine first four ingredients until well mixed; set aside.

Line a 13-in. x 9-in. x 2-in. baking pan with foil. Coat with nonstick cooking spray. Form meat mixture into loaf in pan. Blend sugar into tomato sauce; set aside. Bake meat loaf in a preheated oven at 400° for 30 minutes. Remove from oven. Pour tomato mixture over top. Reduce temperature to 350°; bake an additional 25-30 minutes or until no longer pink. Cool for 10 minutes before serving. Prep Time: 5 min-utes Total Time: 55-60 minutes Serves: 6-8

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Appealing and convenient Hunt’s spices up the fall Palate pleasing flavor with Campbell’s roasted garlic

IN ANCIENT TIMES, Egyptians swore on garlic when they took a solemn oath. Today, cooks attest to the great flavor it adds to dishes. So much so that garlic production has increased more than two and a half times during the past 20 years, from 140 million pounds to just under 500 million pounds today.

Most recently, Americans have discovered the sweet, mild flavor garlic takes on when roasted, and cooks everywhere are discover-ing new ways to incorporate roasted garlic in dishes.

In “Campbell’s Chicken and Roasted Gar-lic Risotto”, for example, chicken, rice and vegetables are simmered in CAMPBELL’S Condensed Cream of Mushroom with Roast-ed Garlic Soup. Rich, full seasonings are

blended right into the soup, making this top-of-stove recipe easy to prepare even on hectic days. It has all the flavor you need without having to mix all the ingredients yourself.

Campbell‛s Chicken & Roasted Garlic Risotto

4 boneless chicken breast halves1 tablespoon butter or margarine1 can (10 3/4 oz.) CAMPBELL’S Cream

of Chicken or 98% Fat Free Cream of Chicken Soup

1 can CAMPBELL’S Cream of Mush-room with Roasted Garlic Soup

2 cups water2 cups uncooked

instant white rice1 cup frozen peas

and carrotsSeason chicken.

Heat butter in skil-let. Add chicken and cook until browned. Remove chicken. Add soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes. Prep/Cook Time: 20 minutes

Serves: 4

Revel in the nostalgia of Ocean Spray cranberries Nothing says fall quite like crim-

son cranberries. Float them, coat them, string them or just bring them. Their vibrant color and dis-tinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces and desserts.

OCEAN SPRAY Fresh Cranber-ries are available in stores from Sep-tember through December. They can be refrigerated for up to two weeks and frozen for up to a year. Since fresh cranberries are so versatile, be sure to stock up this season for cran-berry cookery all year long. There’s no need to thaw them prior to use, just rinse and add to your favorite recipes.Herald in the freshness of fall with the perfect combination of cranberries and apples. Tweak the traditional apple pie by adding fresh cranberries to the mix and your pie will sing with zing.For a bounty of baking ideas and recipe tips call our Consumer Helpline at 1-800-662-3263 or visit us at www.oceanspray.comwww.oceanspray.com.

Apple Pie a la Zing4 cups pared, sliced apples2 cups OCEAN SPRAY Fresh or

Frozen Cranberries3/4 cup brown sugar1/2 cup sugar1/3 cup flour1 teaspoon ground cinnamon3/4 cups chopped walnuts, op-

tionalPastry for a 9-inch two crust pieP-

reheat oven to 425°. Combine all in-gredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry-lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Yield: 9-inch pie

ON THE NEXT wintery day, dive into a big bowl of “Lite & Lively Split Pea Soup” and don’t worry about the fat with this hearty recipe. Made with all the traditional ingredients, in much the same way it’s always been made, Kikkoman introduces an updated version of split pea soup that every soup lover can enjoy. Using the same basic ingredients, dried split peas, vegetables and ham, this soup substitutes the stock, usually made from a smoked ham hock or ham bone, with water. Then near the end of cooking, naturally brewed KIKKOMAN Lite Soy Sauce and diced ham are added to provide that rich, robust flavor.

It’s the addition of the soy sauce, and it must be naturally brewed to avoid the artificial taste, that makes the difference. KIKKOMAN Lite Soy Sauce adds a full-bodied richness that accentuates individual flavors and integrates them into just the right balance. KIKKOMAN Lite has a fully developed soy sauce flavor before the sodium is extracted. It provides just the right amount of saltiness as well as the touch of color .

Lite & Lively Split Pea Soup1 cup dried split peas1 cup chopped onion1/2 cup chopped celery2 teaspoons vegetable oil3-1/2 cups water1 bay leaf2 garlic cloves, pressed1/2 cup diced carrots2 teaspoons distilled white vinegar4 slices low-fat cooked ham, diced3 tablespoons KIKKOMAN Lite Soy SauceHot pepper sauce, optionalFresh Ground black pepper, optionalSoak peas overnight in enough water to cover; drain. Stir-fry onion

and celery in hot oil in 2-quart saucepan over medium-high heat 2 min-utes. Add water, peas and bay leaf. Cover and bring to boil. Reduce heat and simmer 1-1/2 hours, stirring occasionally. Stir in garlic, carrots and vinegar. Simmer, covered, 30 minutes longer, or until peas are tender, stirring occasionally. Remove from heat; stir in ham and lite soy sauce. Discard bay leaf and season with pepper sauce and black pepper to taste. Serves: 4

RO*TEL TOMATO users already know that easy-to-prepare meals don’t have to be bland. By simply adding a can of RO*TEL Tomatoes to any of your favorite dishes, family recipes are transformed into zesty dishes with spices that make every palate dance with delight. The difference with RO*TEL Tomatoes is that they are hearty with spices that liven up any meal. With seven different varieties, Ro*Tel flavors are spiced just right for any style of cuisine.

Enjoy the flavors of RO*TEL Mexican Fes-tival with tomatoes, garlic, cilantro, lime juice and cascabel and jalapeno peppers. It turns a bland chicken dinner into a Tex-Mex symphony of spices. One of the major varieties is RO*TEL Original Diced Tomatoes and Green Chilies, which gives a blast to most any dish. The newest addition to the line up is RO*TEL Diced in Sauce with a rich, hearty back-ground that makes your enchiladas and your skillet dishes sizzle with flavor.Additional zesty recipes are just a phone call away. Call 1-800-544-5680 for a FREE recipe book or visit www.ro-tel.com and see how you can go from “ordinary” to “extraordinary”.

It’s real easy if you’re a spice lover. Ro*Tel Brand Manag-er, Melanie Greer tells us that, “people who want to add some zing to their meals, without a lot of trouble, can use Ro*Tel. One of the seven varieties is perfect for just about any recipe.

With Ro*Tel, you can

spice up your life any season of the year.”Ro*Tel picks the very best tomatoes at their peak stage of ripeness and packs them with fresh green chilies and spices. The result is a zesty combination that cooks used to spend hours preparing. With Ro*Tel, it’s as simple as opening a can. Ro*Tel has been helping folks banish blandness from meals for more than half a century.

Ro*Tel‛s Famous Cheese Dip

1 package (16 oz.) pasteur-ized process cheese, cut into 1-inch cubes1 can (10 oz.) RO*TEL Origi-nal Diced Tomatoes and Green Chilies

Blend cheese and tomatoes in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with tortilla chips or crackers.

Ro*Tel Pedernales River Chili1 pound lean ground beef1 large onion, chopped1 clove garlic, minced1 can (15 oz.) ranch style beans2 cans (10 oz. each) RO*TEL Original Diced Tomatoes

in sauce1 teaspoon chili powder

Cook ground beef, onion and garlic in a large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Add beans, tomatoes and chili powder; mix well. Bring to a boil; reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally. Season to taste.

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The Clothes HorseFASHIONS AND ACCESSORIES

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Never bland with Ro*Tel zesty tomatoes Kikkoman makes great split pea soup

Dish wipe discovery PEOPLE TODAY are busier than ever and look-

ing for convenient products to help them do basic household chores more easily and efficiently. For convenient one-step cleaning, many people are al-ready using wipes in the bathroom, on windows, furniture and the floors. So why not use wipes to wash the dishes? That is exactly the logic that led Colgate-Palmolive to introduce the first-ever dis-posable dish wipe.

New PALMOLIVE DishWipes are pretreated with PALMOLIVE Dish Liquid. To use, consum-ers simply add water to lather and wash dishes as usual. The wipe is thrown away after finishing the dishes, so there is less mess around the sink. Each wipe is designed to last through a full load of dirty dishes.PALMOLIVE DishWipes have a durable three-layer construction. The top layer is made of textured fibers, which is ideal for cleaning dishes. The middle layer provides continuous suds and the bottom layer is made of soft fibers that are gentle on hands.“PALMOLIVE DishWipes are bringing this convenient one step cleaning pro-cess that the consumer seeks to dishwashing, truly revolutionizing dishwashing,” said Peter Ryan, vice President and General Manager of US Home Care.

For added convenience, the wipes are packaged in an attractive plastic tub with 20 individual wipes. They are also available in two fragrances, Original and Lemon Grove for a suggested retail price of $3.49.

www.sunjournal .com

Don and Doug Agren are celebrating the 25th anniversary of Agren Appliances on Minot Avenue

in Auburn. The duo started by taking calls out of their home and then opened up their first retail

store in 1978. Agren Appliance is a sponsor of this year’s Cooking School.

Sun Journal file photo

Fall is ablaze at Blais Flower Shop on Webster Street in Lewiston. They will be bringing some of this color and fun to Cooking School 2003. Blais is one of this

year’s sponsors.

ACCORDING to a recent “What America Eats” survey commissioned by “PARADE”, 8 out of 10 Americans are continuously looking for new recipes, ideally simple, ap-pealing dishes with readily available ingredients.

HUNT’S Tomatoes, one of America’s favorite and most trusted brands for more than 100 years, invites consumers to cook up comfort this fall and enjoy the hearty flavors of Hunt’s recipes for the season ahead. Answering consumers’ needs, Hunt’s now offers quick and easy Hints from Hunt’s recipes such as “Savory Skil-let Lasagna”, “Dad’s Meatball Soup” and “Home Sweet Home Meatloaf” on the majority of its labels of canned tomato prod-ucts, including spaghetti sauce.

“With children back in school this fall and parents trying to balance their hectic schedules, cooks are continu-ously searching for simple, mouth-watering recipes,” said Kerri Sonenshine, brand manager of Hunt’s canned toma-toes for ConAgra Foods. “Hunt’s offers dozens of convenient hearty recipes for the entire family to enjoy.” For even more excitement, consumers are urged to try the newest items from Hunt’s including 20-ounce HUNT’S Perfect Squeeze Ketchup, 14.5-ounce Petite Diced Tomatoes with Mush-rooms and 28-ounce Petite Diced Tomatoes.Consumers can also visit www.Hunts.com for additional recipes that match

their tastes, whether they are looking for a vegetarian dish or a hearty homestyle meal. They can also find information for becoming a member

of the Hunt’s Club. It’s free and they can receive delicious recipes and savings on future purchases and special offers. Hunt’s, one of America’s favorite and most trusted brands

for more than 100 years, is synonymous with quality tomato products. ConAgra Foods, Inc., maker of the Hunt’s brand, is one of the largest tomato processors in the world.

HUNT’S Ketchup is proud to have been awarded the Gold Taste Award by professional chefs at the American Tasting Institute. Only the best tomatoes grow up to be Hunt’s. ConAgra Foods, Inc. is one of North America’s largest pack-aged food companies, serv-ing consumer grocery as well as restaurant and food

service establishments. For more information, please visit us at www.conagrafoods.comwww.conagrafoods.com.

Hunt‛s Savory Skillet Lasagna1 pound Italian sausage links, casings removed2 cans (14.5 oz. each) HUNT’S Diced Tomatoes with

Basil, Garlic & Oregano1 can (6 oz.) HUNT’S Tomato Paste3 cups (6 oz.) campanella pasta* (ruffled edge),

cooked according to package and kept warm2 cups (8 oz.) shredded mozzarella, divided*a small noodle resembling mini-lasagna noodles;

can substitute other pastaCook sausage over medium-high heat in 10-inch skillet

until crumbled and no longer pink; drain. Blend in toma-toes and paste. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet.

Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomato-meat mixture and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute. Prep Time: 5 minutes Cooking Time: 25 minutes Serves: 6

Hunt‛s Dad‛s Meatball Soup2 cans (14 oz. each) beef broth2 cans (14.5 oz. each) HUNT’S Diced Tomatoes With

Roasted Garlic1 teaspoon Italian seasoning2 cups water3/4 cup uncooked orzo pasta (or other small pasta)1 pound frozen, cooked meatballs2 cups frozen mixed vegetables (carrots, beans and

corn)Blend together broth, tomatoes, seasoning and water in

a 6 quart saucepan. Bring to a boil. Add orzo, meatballs and vegetables. Return to a boil; reduce heat and cover. Simmer 10 minutes or until pasta and vegetables are tender. Prep Time: 5 minutes Total Time: 25 minutes Serves: 6-8

Hunt‛s Home-Sweet-Home Meatloaf1 pound lean ground beef2 eggs, beaten1 cup plain bread crumbs1 can (14.5 oz.) HUNT’S Diced Tomatoes with Sweet

Onions, drained2 tablespoons brown sugar1 can (8 oz.) HUNT’S Tomato SauceCombine first four ingredients until well mixed; set aside.

Line a 13-in. x 9-in. x 2-in. baking pan with foil. Coat with nonstick cooking spray. Form meat mixture into loaf in pan. Blend sugar into tomato sauce; set aside. Bake meat loaf in a preheated oven at 400° for 30 minutes. Remove from oven. Pour tomato mixture over top. Reduce temperature to 350°; bake an additional 25-30 minutes or until no longer pink. Cool for 10 minutes before serving. Prep Time: 5 min-utes Total Time: 55-60 minutes Serves: 6-8

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Appealing and convenient Hunt’s spices up the fall Palate pleasing flavor with Campbell’s roasted garlic

IN ANCIENT TIMES, Egyptians swore on garlic when they took a solemn oath. Today, cooks attest to the great flavor it adds to dishes. So much so that garlic production has increased more than two and a half times during the past 20 years, from 140 million pounds to just under 500 million pounds today.

Most recently, Americans have discovered the sweet, mild flavor garlic takes on when roasted, and cooks everywhere are discover-ing new ways to incorporate roasted garlic in dishes.

In “Campbell’s Chicken and Roasted Gar-lic Risotto”, for example, chicken, rice and vegetables are simmered in CAMPBELL’S Condensed Cream of Mushroom with Roast-ed Garlic Soup. Rich, full seasonings are

blended right into the soup, making this top-of-stove recipe easy to prepare even on hectic days. It has all the flavor you need without having to mix all the ingredients yourself.

Campbell‛s Chicken & Roasted Garlic Risotto

4 boneless chicken breast halves1 tablespoon butter or margarine1 can (10 3/4 oz.) CAMPBELL’S Cream

of Chicken or 98% Fat Free Cream of Chicken Soup

1 can CAMPBELL’S Cream of Mush-room with Roasted Garlic Soup

2 cups water2 cups uncooked

instant white rice1 cup frozen peas

and carrotsSeason chicken.

Heat butter in skil-let. Add chicken and cook until browned. Remove chicken. Add soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes. Prep/Cook Time: 20 minutes

Serves: 4

Revel in the nostalgia of Ocean Spray cranberries Nothing says fall quite like crim-

son cranberries. Float them, coat them, string them or just bring them. Their vibrant color and dis-tinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces and desserts.

OCEAN SPRAY Fresh Cranber-ries are available in stores from Sep-tember through December. They can be refrigerated for up to two weeks and frozen for up to a year. Since fresh cranberries are so versatile, be sure to stock up this season for cran-berry cookery all year long. There’s no need to thaw them prior to use, just rinse and add to your favorite recipes.Herald in the freshness of fall with the perfect combination of cranberries and apples. Tweak the traditional apple pie by adding fresh cranberries to the mix and your pie will sing with zing.For a bounty of baking ideas and recipe tips call our Consumer Helpline at 1-800-662-3263 or visit us at www.oceanspray.comwww.oceanspray.com.

Apple Pie a la Zing4 cups pared, sliced apples2 cups OCEAN SPRAY Fresh or

Frozen Cranberries3/4 cup brown sugar1/2 cup sugar1/3 cup flour1 teaspoon ground cinnamon3/4 cups chopped walnuts, op-

tionalPastry for a 9-inch two crust pieP-

reheat oven to 425°. Combine all in-gredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry-lined pie plate. Cover with top crust. Seal edges and cut several slits in top crust. Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Yield: 9-inch pie

Crisco offers two great main dishes for hearty fall fare family dinners



for flavorful new dishes to serve family and friends. Crisco is offering two great recipes that are easy to make and will be enjoyed by everyone.

“Barbecued Chicken Pizza” offers the best of two all-time American favorites, pizza and bar-becued chicken in one delectable dish. Delicious “Easy Baked Shrimp”, which even a beginning chef can prepare in just 10 minutes, is sure to become a family favorite. None of these recipes are very complicated and will have the cook out of the kitchen enjoying the company of dinner guests in no time. Cooks trust Crisco to bring out the best in every meal, and these recipes offer tasty, hearty dishes that will become popular additions to home cook’s repertoires everywhere. Visit the Crisco Web site at www.crisco.com for more delicious recipes and cooking tips.

Barbecued Chicken Pizza2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices1/2 teaspoon salt, divided1/4 teaspoon freshly ground black pepper3 tablespoons CRISCO Oil1 medium red onion, peeled and thinly sliced1 cup thinly sliced mushrooms1/2 cup hickory-flavored barbecue sauce1(12-in.) pre-baked pizza crust2 cups (8 oz.) grated smoked Gouda or shredded mozzarella cheese, dividedRinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on

medium-high heat. Add chicken. Sauté 2 minutes or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining salt. Sauté 3 minutes or until onion is translucent. Remove pan from heat. Return chicken to pan.

Stir barbecue sauce into chicken and veg-etables. Place pizza crust on baking sheet lined with heavy-duty aluminum foil. Ar-range half of cheese on pizza crust. Top with chicken mixture. Top chicken with remain-ing cheese. Bake at 450° for 10-12 minutes or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve imme-diately. Prep Time: 10 minutes Total Time: 30 minutes Serves: 4

Easy Baked Shrimp or Fish1/4 cup CRISCO Oil1-1/2 pounds peeled and deveined shrimp (see Note) or fish fillets, cut into 1-1/2 inch pieces1 tablespoon jarred minced garlic (or 2

large garlic cloves, peeled and minced)1/2 teaspoon salt1/4 teaspoon freshly ground

black pepper to taste1/2 cup Italian-seasoned bread

crumbs3 tablespoons chopped fresh

parsleyLemon wedges, optional

Pour oil into a 13-in. x 9-in. x 2-in. ovenproof baking dish. Add shrimp. Sprinkle with garlic, salt and pep-per. Toss with breadcrumbs and parsley. Bake shrimp at 475° for 5 minutes. Turn gently with slotted spatula. Bake an additional 3-5 min-utes or until pink and breadcrumbs are brown. Serve immediately with lemon wedges, if desired. Note: Shrimp that is already peeled and deveined can be found at many fish counters or frozen. If using shell-on-shrimp, add 15-20 minutes to the preparation time. The dish can be prepared in advance and refriger-ated, tightly covered, up to several hours before cooking. For a light, tasty entrée; serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of oil.

SO YOU’VE put away your barbeque grill and now you’re stumped about what to make for dinner. Everyone loves chicken, but how do you dress it up to de-light the most discerning diners in your family?

Franco-American Gravy has a great solution to bring the fam-ily together around the dinner table to enjoy delicious “Roasted Chicken and Vegetables”. An easy dish to put together, the recipe features FRANCO-AMERICAN Chicken Gravy and helps solve the most difficult dinner dilemma. If you’re looking for additional quick and easy recipes, you can start right on the label of Franco-American gravies. Each variety offers simple solutions for meals that are perfect when you aren’t sure what to prepare. For more recipe ideas, you can also log onto www.FrancoAmerican.com.

Roasted Chicken and Vegetables

3 pounds broiler-fryer chicken, cut up

6 medium (2 cups) carrots, peeled and cut into 1/2 inch slices

4 medium (about 1 lb.) potatoes, each cut into 8 wedges

1 medium onion, peeled and cut into 1/2 inch wedges

1 teaspoon dried thyme leaves, crushed

2 cans (10-1/2 oz. each) FRAN-CO-AMERICAN Chicken GravyPlace chicken, carrots, potatoes

and onion in a 17-in. x 11-in. roast-ing pan. Season with thyme. Roast at 375° for 1 hour. Stir vegetables. Pour gravy over vegetables. Roast 15 minutes or until done. Stir veg-etables and serve with chicken.

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Easy and authentic stir-fry recipes from Argo Corn Starch

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WITH THE POPULARITY of Chinese cui-

from Argo Corn Starch WITH THE POPULARITY of Chinese cui-

from Argo Corn Starchsine, ARGO Corn Starch has created easy and delicious authentic stir-fry recipes. When preparing stir-fry recipes, everyday chefs can count on the high-quality and foolproof results that the Argo brand has delivered for over a century.

“We are pleased to showcase authentic stir-fry recipes using ARGO Corn Starch that are quick and easy one skillet meals,” said Erin Shackelford, brand manager, ACH Food Com-panies.

“Whether using ARGO Corn Starch to create an exotic stir-fry dish or as a foolproof ingre-dient in gravies and sauces, consumers will reach optimal results in their cooking.”

ARGO Corn Starch has been a trusted name in America’s kitchens for more than a century, providing home chefs with a premium and pure flavored thickening ingredient that al-lows foods own naturally delicious flavor come through.

Corn starch is an easy-to-use and versatile ingredient in a variety of recipes from gravies and sauces to pies and cake fillings. Corn starch also provides optimal results when used to coat foods before frying and as an ingredient in batters.

Consumers can find these ARGO Corn Starch stir-fry recipes and many more versatile recipes by visiting www.argostarch.comwww.argostarch.com.

Orient Express Stir-Fry Sauce1/2 cup ARGO Corn Starch2-1/2 cups chicken broth1/2 cup soy sauce

1/2 cup KARO Light Corn Syrup1/2 cup dry sherry1/4 cup cider vinegar2 cloves garlic, minced2 teaspoons grated fresh ginger1/4 teaspoon ground red pepper

In a 1 1/2-quart jar with tight-fitting lid, com-bine all ingredients. Shake well. May be refrig-

erated 3 weeks. Add to your favorite vegetables

from Argo Corn Starcherated 3 weeks. Add to your favorite vegetables

from Argo Corn Starchor meat when stir-frying. Bring to a boil and cook until thickened

Yield: 4 cups

Fresh Vegetable Stir-Fry1 tablespoon ARGO Corn Starch1 teaspoon salt2/3 cup chicken broth, cool3 tablespoons corn oil1/4 pound green beans, cut into 1-1/2-inch

pieces3 small onions, cut into wedges1 large clove garlic, minced1 medium zucchini, sliced1 large green or red pepper, cut into thin

strips1/2 cup thinly sliced carrots1 tomato, cut into wedges1/4 cup minced fresh basil2 tablespoons lemon juice

In small bowl, stir corn starch, salt and broth until smooth; set aside. In large skillet, heat corn oil over medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes.

Add zucchini, pepper and carrots; stir-fry 2-3 minutes or until all vegetables are tender-crisp. Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through. Serves: 6

Hammond Lumber Company on the Poland Road in Auburn is once again acting as a sponsor for the Taste of Home Cooking School. A good cook

deserves a beautiful kitchen. Let Hammond help!

Annually the Hannaford store on Sabattus Street in Lewiston has been a co-sponsor of the Taste of Homne Cooking School. This year

is no exception. Great food, low prices, every day at Hannaford.

describes Jalbert. “The finishing touches are provided by Blais Flowers. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags. Other Sun Journal staff members and their assorted family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audience the night of the show, baking off items made during the show, and being on hand for set up and breakdown at the night’s end.

Jalbert recognizes the base of volunteers as the event’s safety net. “We wouldn’t have such a smooth-running event without the help of our volunteers. ”

For those attending the Taste of Home Cooking School 2003 for the first time , Jalbert provides a little preview.

“The home economist will dem-onstrate eleven to thirteen recipes, with periodic breaks. She’ll impart time saving tips, storage sugges-tions, cooking hints, and tricks of the cooking trade. At the end of the night, we have something called the ‘Parade of Foods’ where the eve-ning’s preparations, dishware and all, are given away to the audience as drawings.” Jalbert continues.

Attendees can also enter their names into the drawings of area vendors who will have booths set up at the event and door prize winners will be announced throughout the evening. This year, the Salvation Army will be on hand with an infor-mation booth.

School has evolved over the years. Only six years ago, the production featured more labor-intensive reci-pes. With more families under time constraints, both parents working, and eating on the run, today’s cook-ing schools offer recipe demonstra-tions for meals that are wholesome yet quick to prepare.

“Our recipes are now patterned after the needs of busy cooks. With so many women working and more men finding themselves faced with the responsibilities of meal prepara-tion, even our national company sponsors including the Campbell’s Soup Company are looking to reci-pes with five or fewer ingredients and requiring a prep time of 30 min-utes or less,” states Sandy Bloom, Executive Director of Homemaker Ventures for Reiman Publications in Wisconsin.

“The culture of our company is family. Consequently, we look for recipes for our cookbooks, maga-zines and schools that feature meals that are nutritionally sound, attrac-tive, appealing, and yet leave time for family and conversation over good food.”

Bloom also adds that Reiman Pub-lications is a very community-con-scientious company that supports such endeavors as the Campbell’s “Labels for Education” program. “We always like to see the ticket proceeds of our events benefit the community.”

On that note, perhaps no one is more pleased than Captain Bennett, who will this year be able to express his gratitude to the Taste of Home

Cooking School audience in person.“The involvement of the community on this project has truly impressed me.

From the area businesses donating their time and services to the volunteers working long hours for me, it speaks volumes about the character of the people who live and work here,” confirms Bennett. “I’m really going to enjoy the oppor-tunity to personally say thank you.”

By DONNA KEENE ROUSSEAUSun Journal staff

“It’s Happening Here!” is more than just a market-ing slogan for Captain John Bennett of the Salvation Army in Lewiston. As his organization anticipates the arrival of the holiday season, the words evoke an image of community generosity, alive and well right here at home. The welcomed return of the Taste of Home Cooking School, an event sponsored by the Sun Journal with proceeds benefiting the Salvation Army, is representative of the community’s giv-ing spirit and, in fact, has become a signature kick-off to the holiday season for the non-profit organization according to Bennett.

“The Taste of Home Cooking School signals, for us, the beginning of the holiday season,” explains Bennett. “It happens just in time to get us through Thanksgiving.” Five hundred families turn to the Salvation Army each year for either Thanksgiving or Christmas dinner. Bennett contin-ues, “The cooking school proceeds help make providing these dinners possible.”

The idea of bringing the Taste of Home School to Lewiston originated with two Sun Journal advertising department staff members, Jeff Haggerty and Jody Jalbert.

“Jeff received a flyer in the mail advertising what was then referred to as Homemaker Schools,” says Jalbert. “I recognized the Reiman Publications styling of the flyer, having received their cooking magazine in my own home.”

The two thought sponsoring such an event would be fun, something different that would have widespread appeal,

particularly for a middle-age audience. They presented the idea to Steve Costello, VP of Advertising and Mar-keting and, with his support, set to work coordinating a show. As part of the plan, the proceeds from the show would benefit the Salvation Army.

Just as Haggerty and Jalbert had suspected, the first year’s event was a sell out attracting people from Maine and New England.

“The response was overwhelming,” comments Jal-bert, who has since become the point person for the event. “In all the years since the first, it never ceases to amaze me the response we get for the Taste of Home Cooking School.”

Following the show, every year Jalbert receives thank you letters from attendees who enjoyed the event and want to see it continue. Laughs Jalbert, “People start calling early, just so they don’t miss the date to get their tickets!”

In the six years the Sun Journal has coordinated the Taste of Home Cooking School, the consistently sold-out event has been a collaborative effort of Reiman Publications, the newspaper staff, co-sponsoring area businesses, the Salva-tion Army, and a team of volunteers.

The co-sponsorships of area businesses including Han-naford, Agren Appliance, Hammond Lumber, and Blais Flower Shop are critical to the show’s success. Jalbert elaborates.

“Hannaford is our biggest contributor as they supply all the food we need for the show. I bring them a Taste of Home cookbook and a shopping list, provided by Homemaker Ventures, of what we’ll need for the recipes we’ll be prepar-ing at the show. In addition, they select a couple of recipes

from the book and fill twenty door prize bags with all the ingredients needed to prepare those recipes.” The business also provides 1,000 bags to be utilized as gift bags for all the attendees of the event. “And, Hannaford serves as a ticket outlet for the school. We can really thank them for the show being sold out every year,” stresses Jalbert.

Agren Appliance of Auburn, who has co-sponsored every school since 1996, outfits the Lewiston Middle School audi-torium stage with all the necessary cooking conveniences.

“Their contribution is significant with two microwaves, two stoves, a refridgerator, and two large screen televisions with video systems that project everything the home econo-mist is doing on stage to the entire audience,” says Jalbert. “They make sure everything is up and ready to go.”

As with any good Broadway production, the show also requires a set.

“Hammond Lumber provides us with a full kitchen back-drop complete with sink, countertops, and cupboards,”

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Taste of Home Cooking School sets the table for community

Please see Army on page 11

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12 Lewiston, Maine, Sunday, October 19, 2003Taste of Home Cooking SchoolTaste of Home Cooking School

for 45 seconds; knead bag to mix. Microwave at additional 10-20 second intervals. Knead-

ing until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

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Breakfast made special with Jimmy Dean pork sausage

EVERYONE knows breakfast is the most important meal of the day and JIMMY DEAN Pork Sausage has been a trusted part of that breakfast for gen-erations. JIMMY DEAN Pork Sausage has three award-winning recipes from consumers using traditional breakfast staples in new and exciting ways your family will love.

Sausage Herb Bread24 ounces frozen dough balls (din-ner rolls or Texas rolls)

1/2 cup butter, melted1/4 cup each fresh rosemary and thyme, finely chopped, combined

3/4 cup grated Parmesan cheese1 package any flavor JIMMY DEAN Roll Pork Sausage, cooked, crumbled and drainedThaw rolls at room temperature un-

til just soft, about 1 hour. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8 inch thick cir-cle. Coat each dough circle first with butter, then herbs, then cheese. Lay dough circles evenly into a bundt cake pan to just cover the bottom, overlap-ping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough and press gently to expel any air. Preheat oven to 350°. Allow dough to rise for 1-1/2 to 2 hours at room temperature or until almost doubled in volume. Bake for 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; allow to cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing. Serves: 8-10

SouthwestSausage Crepes

1 package any flavor JIMMY DEAN Sausage Crepes

1 package any flavor JIMMY DEAN Sausage CrepesRoll Pork Sausage, cooked, crum-bled and drained

1 cup shredded Monterrey Jack Cheese

1 package (8 oz.) cream cheese1 cup sour cream1/2 cup green onions, chopped

1 can (4.5 oz.) chopped green chilies2 packages (10-count each) crepe

shellsTopping: 1/2 cup butter1-1/2 cups sour cream1/2 cup salsa or 1/2 cup finely

chopped tomatoes, and1/4 cup chopped cilantro

Preheat oven to 350°. In large mixing bowl, combine cooked sausage, shred-ded cheese, cream cheese, sour cream, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again.) Place filled crepes on a lightly greased cookie sheet and bake for 12-15 minutes, until heated through.

Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro. Note: crepes may be filled and frozen for later use. Bake frozen crepes for 25-30 minutes. Serves: 6

Nestlé Toll House Morsels celebrate holidays with luscious dessertsDECORATE your holiday table with these

delicious and elegant desserts from Nestlé Toll House. “Rich Chocolate Pound Cake”, “Sour Cream Mocha Cake” and “Crispy White Chip Peanut Butter Squares” are sophisti-cated desserts sure to make your celebration an extravaganza! Make entertaining for a holiday party or family celebration easy with these luscious treats.

Rich Chocolate Pound Cake2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE

Semi-Sweet Chocolate Morsels, divided3 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt2 cups packed light brown sugar1 cup (2 sticks) butter, softened1 tablespoon vanilla extract4 large eggs, at room temperature1/2 cup milk

Microwave 1-1/2 cups morsels in medium, microwave-safe bowl on High (100%) power for 1 minutes; stir. Microwave at additional 10-20 second intervals, stirring until smooth; cool to room temperature. Combine flour, bak-ing powder and salt in a medium bowl. Beat sugar, butter and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into well-greased 10-inch fluted tube pan. Bake at 350° for 55-65 minutes until toothpick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely. Microwave remaining morsels in heavy-duty plastic bag on High (100%) power

Sweet and timeless favoritesfrom Karo Corn Syrup

Try Tyson chicken for your

next party

HOSTING game time parties is a snap with just a little help from the experts at Tyson Foods. Your guests are sure to be impressed when you serve up a platter of delicious “Honey-Lime Marinated Chicken Wings”. The recipe is deceptively easy to make and the flavor is incredible. Most of the work is done the day before, so you have plenty of time for other last-minute preparations. Another great appetizer that looks and tastes like it took hours to prepare is “Jerk Chicken Skewers with Pineapple Salsa”. The unex-pected combination of flavors and textures is sure to

spice up the half-time break. Just be prepared for lots of requests to share your recipe.

Jerk Chicken Skewers With Pineapple Salsa12 TYSON Fresh Chicken Breast Tenders*1 cup bottled Jamaican jerk marinade12 bamboo skewersPineapple Salsa:2 cups finely chopped fresh pineapple1 cup finely chopped cucumber1/4 cup chopped red onion2 tablespoons chopped fresh cilantro1 tablespoon rice vinegar

*Or use thawed TYSON Individually Fresh Frozen Boneless, Skinless Chicken Tenderloins.Wash hands. Place chicken in large plastic food storage bag; add marinade. Wash hands. Refrigerate chicken at least 30 minutes. Soak skewers in water at least 30 minutes. Combine pineapple, cucumber, onion, cilantro and vinegar in medium bowl. Chill until serving time. Heat broiler. Wash hands. Remove chicken from mar-inade; discard marinade. Thread chicken onto skew-ers. Wash hands. Broil skewers 4 inches from heat for 7-10 minutes, turning once, until chicken is done (un-til internal juices run clear or temperature reaches 170°). Serve skewers with Pineapple Salsa. Refriger-ate leftovers. Prep Time: 5 minutes + marinating time Cook Time: 10 minutes Yield: 12 appetizers

Quality, quicklyRhodes recipe for success

“QUICK” AND “QUALITY” aren’t always two in-gredients found in the same recipe. But “Coconut Pe-can Caramel Rolls” offer all of the old-fashioned flavor of grandma’s gooey baked goods with the speed and convenience of just three ingredients. You don’t even have to pre-heat the oven.

Enjoying homemade without the homework is easy when you begin with RHODES AnyTime! Caramel Rolls. Oven-ready right from your freezer, these rolls bake in just minutes. They also include an all-natural, made from scratch caramel sauce that bubbles and bakes into every delicious bite. Forget looking around for that baking dish, the rolls are packaged in their own disposable baking pan.

Coconut Pecan Caramel Rolls1 package RHODES AnyTime! Caramel or Cin-

namon Rolls*1 caramel packet (included with the Caramel

Rolls)

1/2 cup flaked coconut1/2 cup chopped pecans

Remove frozen rolls from pan. Microwave caramel packet on High for 20 seconds (or thaw in hot water). Squeeze softened caramel into bottom of pan and spread evenly. Sprinkle with coconut and pecans. Re-turn rolls to pan, arranging evenly on top of caramel, coconut and pecans. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350°. Bake 30-35 minutes or until golden brown. Remove from oven and immediately invert onto serving plat-ter. Spoon any caramel, coconut or pecans left in pan over the rolls.

*Caramel Sauce (if using AnyTime! Cinnamon Rolls)

2 tablespoons butter, softened1/4 cup packed brown sugar2 teaspoons water2 tablespoons light corn syrup

Combine above ingredients and spread evenly in bottom of pan. Follow recipe above.

Toffee Topped Biscuits2 cups whipping cream, divided3/4 cup plus1 tablespoon sugar, divided1/4 cup butter

6 RHODES AnyTime! Buttermilk Biscuits, baked1 toffee candy bar, crushed

In a medium saucepan, combine 2/3 cup cream, 3/4 cup sugar and butter. Cook over medium-high heat for 10 minutes, stirring constantly. (Mixture will thicken and darken in color.)

Remove from heat and cool 5 minutes. Whisk in 2/3 cup cream and then heat on medium-low, stirring until smooth.

Whip remaining cream with remaining sugar. To serve, split a biscuit in half and cover with whipped cream. Pour warm toffee sauce over the top and sprinkle with bits of toffee candy. Finish with a dollop of cream.

Raspberry-Orange Rolls1 package RHODES AnyTime! Orange Rolls1 cup raspberry pie fillingCream cheese frosting (included with the

rolls)Empty rolls from AnyTime! Pan and spray pan with

non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan and place rolls on top of fill-ing. Bake at 350° for 40-45 minutes. Remove from oven and invert immediately onto a serving platter. Spoon any leftover filling from the pan over the rolls. Drizzle with cream cheese frosting.

FOR MORE than 100 years KARO Corn Syrup has been a sweet little secret of good cooks who use a little Karo to make lots of foods better. As a versatile kitchen prod-uct, KARO Corn Syrup is still considered a trusted staple in pantries everywhere. Whether used to make traditional pecan pie or old-fashioned fudge to glazes for sweets and meat, Karo has remained a key ingredi-ent in crowd pleasing holiday and everyday recipes.

“Since its introduction in 1902, Karo has remained one of America’s trusted consum-er brands,” said Erin Shackelford, brand manager, ACH Food Companies. “It’s hard to name many food ingredients that can play a role in every dish in a meal, from sal-sa glaze, butterscotch yams and easy baked beans, to pecan pie, old-fashioned lemonade and strawberry sorbet.”

Ideal for recipes of all kinds, corn syrup delivers enhanced browning and flavor when used as a glaze. It helps retain mois-ture and flavor in baked goods and can simply enhance the flavor of your favorite dish. Holds moisture to preserve fresh cut flowers and Christmas trees longer. For additional versatile recipes, from delicious desserts and glazes to holiday side dishes and drinks, visit www.karosyrup.com.

Fast n‛ Fabulous Dark Chocolate Fudge

1/2 cup KARO Light or Dark Corn Syrup1/3 cup evaporated milk2 packages (8 squares each) semisweet chocolate or 3 cups (18 oz) semisweet chocolate chips3/4 cup confectioners sugar2 teaspoons vanilla1 cup coarsely chopped walnuts

Line 8-inch square baking pan with plastic wrap. Combine corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over medium-low heat. Add confectioners sugar, vanilla and nuts; stir until thick and glossy. Spread in prepared pan. Refrigerate 2 hours

or until firm.Yield: 1 pound

Pecan BarsCrust: 2-1/2 cups flour1 cup cold margarine, cut in pieces1/2 cup confectioners sugar1/4 teaspoon salt

Spray 15-in.x10-in.x 1-in. baking pan with cooking spray. In large bowl with mixer at medium speed, beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake at 350° for 20 minutes or until golden brown.

Filling:Filling:4 eggs1-1/2 cups KARO Light or Dark Corn Syrup1-1/2 cups sugar3 tablespoons margarine, melted1-1/2 teaspoons vanilla2-1/2 cups pecan halves or coarsely chopped pecansIn large bowl, beat eggs, corn syrup,

sugar, margarine and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake at 350° for 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Yield: 48 bars

Sour CreamMocha Cake

2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE

2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE

2 cups (12 oz. pkg.)

Semi-Sweet Chocolate Morsels, divided

1/2 cup sour cream, at room temperature

1/2 cup vegetable oil2 large eggs2 cups granulated sugar1-1/2 cups all-purpose

flour3/4 teaspoon baking soda1/2 teaspoon salt2 tablespoons instant

freeze dried coffee gran-ules

1 cup warm water1/2 cup chopped nuts

Microwave 1 cup morsels in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10-20 second inter-vals, stirring until smooth. Cool to room temperature. Beat melted chocolate, sour cream, oil and eggs in a large mixer bowl.

Beat in sugar, flour, baking soda and salt. Dissolve coffee granules in water; gradually beat into batter. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for

40-45 minutes or until tooth-pick inserted in center comes out clean. Sprinkle remain-ing morsels and nuts over warm cake. Cool completely in pan.

Serves: 12

Crispy White Chip Peanut Butter Squares

5 cups oven-toasted rice cereal

2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels

2/3 cup creamy peanut but-ter

Place cereal in large bowl. Microwave morsels and peanut butter in a medium, microwave-safe bowl on Me-dium-High (70%) power for 1 minute; stir.

Microwave at additional 10-20 second intervals, stirring until smooth. Pour over ce-real; stir to coat well. Spread mixture evenly in buttered 13-in. x 9-in. x 2-in. pan.

Refrigerate for about 1 hour or until firm. Cut into squares.

Yield: 48 squares

Jody Jalbert, advertising administrator for the Sun

Journal, has been coordinating the Taste of Home Cooking Show, along with several

other Sun Journal employees, since its inception in 1996.

Taste of Home Cooking School 2003

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