Taste of Home 2010

PRESENTED NATIONALLY BY

2 TASTE OF HOME April 25, 2010 • www.herald-review.com • Herald & Review

SPINACHCRESCENTS8 ServingsPrep/Total Time: 25 min.

Ingredients1/2 cup sliced almonds1 package (10 ounces) frozenchopped spinach, thawed andsqueezed dry1/2 cup grated Parmesan cheese1/4 cup chopped onion2 teaspoons Crisco® Light OliveOil or Canola Oil1/4 teaspoon salt1/8 teaspoon pepper1 package (8 ounces)refrigerated crescent rolls

DirectionsIn a food processor or

blender, finely chop the almonds.Add spinach, Parmesan cheese,onion, oil, salt and pepper; cover

RASPBERRY CREAM DESSERT

and process until well blended.Unroll and separate the crescentdough into eight pieces.

Spread spinach mixtureevenly over dough to within 1/8in. of edges. Roll up and place ona greased baking sheet. Bake at

375° for 15-18 minutes or untilgolden brown. Servewarm. Yield: 8 servings.

Spinach Crescents publishedin Taste of Home's Holiday &Celebrations Cookbook Annual2002, p159

2 ServingsPrep: 10 min. + chillingCook: 10 min. + cooling

Ingredients1 package (8 ounces) creamcheese, softened1/4 cup sugar1/2 cup heavy whipping cream,whipped1 package (10 ounces) frozensweetened raspberries, thawed1 tablespoon cornstarch

DirectionsIn a small bowl, beat cream

cheese and sugar until smooth.Gradually fold in whippedcream. Pipe mixture into twodessert dishes or spoon into two

4-in. springform pans coatedwith cooking spray. Refrigeratefor 4 hours or until set.

Drain raspberries, reservingjuice; set berries aside. Addenough water to the juice tomeasure 3/4 cup. In a smallsaucepan, combine cornstarchand juice mixture until smooth.Bring to a boil over mediumheat; cook and stir for 1-2minutes or until thickened. Coolslightly.

Stir in reserved raspberries.Cover and refrigerate untilchilled. Serve with creamdessert. Yield: 2 servings.

Raspberry Cream Dessertpublished in Taste of HomeJune/July 2004, p49

APRIL 29, 2010, 7:00PMDECATUR CIVIC CENTERGeneral Admission Tickets $12 available in the Lobby at the Herald& Review, 601 E. William Street, Decatur Monday-Friday 8am - 5pm,or online at herald-review.com/taste. Doors open at 5:00pm for thePre-Show Expo.

A publication of theHerald & Review

601 E. William St.Decatur, Illinois 62523

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PUBLISHERTodd Nelson

EDITORGary Sawyer

SPECIAL PROJECTS EDITORRalf Pansch

ADVERTISING DIRECTORJoel Fletcher

LAYOUT ARTISTShel Long

The Herald & Review is published daily at601 E. William St., Decatur, IL 62523

by Lee Publications, Inc., a subsidiary of Lee Enterprises.Main phone: 217-429-5151Advertising: 217-421-6920Subscriptions: 217-421-6990

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information contained within the publication. The Herald &Review is not responsible for typographical errors oraccuracy of ads that are not provided camera-ready.

The entire contents may not be reproduced in any manner,either in whole or part, without permission of the publisher.Advertisements are not endorsements by the publisher.The publisher is not responsible or liable for errors or

omissions in any advertisement beyond the paid price ofthat advertisement.

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April 25, 2010 • www.herald-review.com • Herald & Review TASTE OF HOME 3

CELEBRATE SPRING WITH FRESH NEW RECIPESFOR EVERY DAY MEALS

and have been since thebeginning of the decade. As aresult, consumers are looking forfresh recipe ideas that willplease the adults in the familyand bring kids running to thetable. The NPD survey alsoconfirms that consumerscontinue to prepare “easy”meals, reinforcing the fact thatconvenience remains a criticalattribute when choosingrecipes.French’s® French FriedOnions remain a popular “go-to”pantry item for creating quickand easy meals that both kidsand adults enjoy. So celebratethe arrival of Spring with a freshperspective on this familyfavorite and try this brand newrecipe that could be just the“keeper” you’ve been looking forto refresh your family’sdinnertime. For more greatrecipes, visitwww.frenchsfoods.com

For many, Springtime signalsa time to reorganize and restorea sense of order, so what bettertime to refresh your repertoire ofweekly dinner ideas. Accordingto the NPD Group*, authors ofthe annual Report on EatingPatterns in America, Americansare eating more often at home

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BREAKFAST CREPES8 ServingsPrep/Total Time: 20 min.

Ingredients1-1/2 cups fresh raspberries1-1/2 cups fresh blackberries1 cup (8 ounces) sour cream1/2 cup confectioners' sugar1 carton (6 ounces) orangecreme yogurt1 tablespoon lime juice1-1/2 teaspoons grated lime peel1/2 teaspoon vanilla extract1/8 teaspoon salt8 prepared crepes (9 inches)

DirectionsIn a large bowl, combine the

raspberries and blackberries; setaside. In a small bowl, combinesour cream and confectioners'sugar until smooth. Stir in theyogurt, lime juice, lime peel,vanilla and salt.

Spread 2 tablespoons sourcream mixture over each crepe;top with about 1/3 cup berries.

Roll up; drizzle withremaining sour cream mixture.Serve immediately. Yield: 8servings.

Nutrition Facts: 1 crepeequals 182 calories, 7 g fat (4 gsaturated fat), 27 mg cholesterol,144 mg sodium, 27 gcarbohydrate, 3 g fiber, 3 gprotein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.Breakfast Crepes with Berriespublished in Simple & DeliciousMay/June 2007, p35


KITCHENAID BLENDERS COMBINE POWERWITH PREMIUM FEATURES

BENTON HARBOR, MI (Needdate, 2010) - More than 90 yearsafter introducing its legendarystand mixer in 1919, KitchenAidnow offers virtually everyessential for the well-equippedkitchen, including a collection ofpremium blenders that utilize apowerful motor and innovativeblade design to make short workof everything from crushing iceto making smoothies.

The KitchenAid 3-speed blender,a recent addition to the brand’sblender collection (modelKSB354) features a generous 40ounce glass jar, three speeds(low, medium and high) andsimple, intuitive controls.

“Our research showed us thatmany consumers use theirblenders primarily for smoothiesand mixed drinks,” notes DebO’Connor, senior manager ofbrand experience forKitchenAid. “Not only have weadded a smoothie button to thismodel but we’re offering homecooks additional features notusually found in blenders at thisprice.”

With just one push of theSmoothie button, ingredients arequickly blended at an optimalspeed to crush ice and blendfruits, nuts and other ingredientstogether for a perfect smoothiewithout residual ice or fruitchunks. A Chop Ice settingcrushes cubes of ice into a snowypowder in seconds, perfect forusing in mixed drinks and

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cocktails. The generous 40-ounceglass jar creates enough drinksfor company and a seamlesscontrol pad is easy to wipeclean.

For added safety, a lockingcollar and blade assemblyprevents the blade from spinningif the jar is not attached.

Available in black, white orred, the suggested retail price onthe 3-speed blenders is $79.99.

The following recipeillustrates the versatility of theblender and how this tool helpsto easily create fresh anddelicious results.

Preparing your waffle batterwith the blender gives thewaffles a very light, airy texture.Not to mention, it makes cleanup a snap since you use thesame container to mix and pour.The addition of the cornmeal tothe waffle batter gives theselight waffles a little bit ofcrunch. Serve with syrup,blueberry jam or a nice fruitcompote.

2 eggs2 ¼ cups lowfat buttermilk½ cup butter or margarine,melted1 ¼ cups all purpose flour¾ cup yellow corn meal1 tablespoon sugar2 teaspoons baking powder1 teaspoon baking soda¼ teaspoon salt¼ teaspoon allspice

Heat waffle iron. Place eggsin blender jar. Cover and blendon LOW for 5 seconds. Addbuttermilk and margarine and

cover and blend on low about 10seconds more. Add remainingingredients. Blend on Mediumsped about 40 seconds, scrapesides of jar, if necessary abouthalf way thru. Pour about ¼ cupin hot waffle iron until wafflesare golden brown.

Since the introduction of itslegendary stand mixer in 1919and first dishwasher in 1949,KitchenAid has built on thelegacy of these icons to create acomplete line of productsdesigned for cooks. Over 90years later, the KitchenAidbrand now offers virtually everyessential for the well-equippedkitchen with a collection thatincludes everything fromcountertop appliances tocookware, ranges torefrigerators, and whisks to winecellars. To learn why chefschoose KitchenAid for theirhomes more than any otherbrand*, visitwww.KitchenAid.com.

SOUTHERN CORNMEALWAFFLES


SPICY RICE, BEAN & CHEESESKILLET1-1/2 cups green bell peppers, chopped3 cloves garlic, minced1 tablespoon olive oil1 can (10 oz.) diced tomatoes and green chilies, undrained1 can (15 oz.) black beans, drained, rinsed1-1/4 cups water2 cups Minute® Brown Rice, uncooked1/4 cup fresh cilantro, chopped1 cup low-fat Colby and Monterey Jack cheese, shredded

Cook and stir green peppers and garlic in hot oil in large skilleton medium-high heat 1 minute. Add tomatoes, beans and water; mixwell. Bring to boil.Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes.Remove from heat.Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.Makes 6 servings.

Tip: For a main dish, add cooked diced chicken.

NUTRITIOUS MEALS MADE EASY MINUTE RICE PROVIDESTHE PERFECT PLATFORM FOR CONVENIENT, NUTRITIOUS,EVERYDAY COOKING

Between dropping the kids offat school, paying bills, doinglaundry and all those other errandsyou do, who has time to cooknutritious meals? Debbie Jaramillo,test kitchen manager for RivianaFoods Inc., says “if your pantry isstocked with even a small list ofbasic foods, like rice, you can openyour cupboard anytime and comeup with a delicious dinner at amoment’s notice.” Here, Jaramillooffers tips for everyday meals thatare good, good for your, easy on thebudget and won’t compromiseflavor.

1. No time to cook healthy?Minute® Rice offers convenience inthe kitchen without sacrificingnutrition. “It contains no transfats, saturated fats, cholesterol,added sodium or sugar and it’sgluten free,” says Jaramillo.Minute® Rice is enriched andcontains the same nutrition asregular longer cooking white rice.

2. Think brown rice takes too longto cook? Make the switch toMinute® Whole Grain Brown Rice, a100% whole grain food, which hasthe same nutritional values aslonger cooking brown rice but takesjust 10 minutes, one-fourth the timeto prepare. “If you eat one cup ofcooked Minute® Whole Grain BrownRice, you will have eaten two-thirdsof the recommended daily servingsof whole grains,” says Jaramillo.

3. For quick meals, takeadvantage of packaged salads andvegetables, deli meats, frozen

Riviana Foods is a wholly-owned subsidiary of Ebro Puleva,S.A., the leading Spanish foodgroup, with interests in dairy,sugar, rice and pasta products. It isthe world leader in the rice sectorand is the world’s number twopasta manufacturer. Ebro Puleva’s

shrimp, ground turkey, rotisseriechicken and other convenient foodproducts that can easily convert abowl of rice into a one-dish meal. Afew quick “tips” include add fruits,nuts and honey to hot cooked rice tostart the day off right; combinecooked rice with black beans,choppedtomato, fresh cilantro,cooked diced chicken and a squeezeof lime juice for a zesty salad; ormake a southwest burrito by mixinghot cooked rice, salsa, diced cookedchicken, cheddar cheese and sourcream. When it comes to rice, youare limited only by yourimagination,” says Jaramillo.

4. When lunch hour is a lunchminute, try Minute® Ready to ServeRice. It’s ready after only oneminute in the microwave and isperfectly cooked every time.Packaged in portable single-servecups, the product is fully cooked,there is nothing to add and can beeaten straight from the cup. It’sgreat for working people brown-bagging their lunch or eating on thego. Add in a few key ingredientsand you have a quick, easy,nutritious and satisfying main-dishmeal.

5. Got leftovers? Rice is theperfect platform for transformingleftover chicken, steak or pork intoa quick, easy, one-dish meal inminutes.

For more tips on quicknutritional meals using Minute®Rice, visit www.minuterice.com.

Based in Houston, Texas,Riviana Foods Inc. is one of thelargest processors, marketers anddistributors of branded and privatelabel rice products in theUnited States. Its principalbrands include Mahatma®,Carolina®, Success®, Minute® andGourmet House®.

other subsidiary in the UnitedStates, New World Pasta Company,has such well-known brands asHealthy Harvest®, Ronzoni®, SanGiorgio®, Creamette®, AmericanBeauty®, Skinner®, Prince®,Catelli® and Lancia®.


WELCOME TO THE 2010 TASTE OF

HOME COOKING SCHOOL

Special thanks to the following businesses who helped withour stage setup.

Huff Home Specialties - On stage cabinetry and counters.Decatur Memorial Hospital - Supplied the bags.Appliance Mart - On stage appliances.Pinkstons - On stage dining room set.Haines & Essick,The Gathering Place - On stage assistants.Goods Flooring - On stage area rugs.Next of Kiln - On stage serving platters.Zips Flowers by the Gate - On stage floral arrangements.


APRIL 29, 2010, 7:00PM

DECATUR CIVIC CENTER

Doors open at 5:00pm for the Pre-Show Expo~ General AdmissionTickets $12 ~Available in the Lobby at the Herald & Review601 E.William Street,DecaturM-F 8am - 5pmor online herald-review.com/taste


2201 Route 51 SouthDecatur, Illinois(217) 423-7571huffhomespecialties.com

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ALMOND APRICOT BARS

Nutrition Facts: 1 serving (1each) equals 250 calories, 13 gfat (7 g saturated fat), 41 mgcholesterol, 81 mg sodium, 31 gcarbohydrate, 1 g fiber, 3 gprotein.

Almond Apricot Barspublished in Quick CookingMarch/April 2005, p53

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18 ServingsPrep: 15 min.Bake: 45 min. + cooling

Ingredients2 cups vanilla chips or whitechips, divided1/2 cup butter, softened1/2 cup sugar2 eggs1 teaspoon vanilla extract1 cup all-purpose flour3/4 cup apricot jam1/2 cup sliced almonds

DirectionsIn a microwave, melt 1 cup

chips; stir until smooth. Setaside. In a large bowl, creambutter and sugar until light andfluffy. Add eggs, one at a time,beating well after each addition.Beat in melted chips and vanilla.Gradually beat in flour. Spreadhalf of the batter into a greased8-in. square baking dish. Bake at

325° for 15-20 minutes or untilgolden brown. Spread with jam.

Stir remaining chips intoremaining batter. Drop bytablespoonfuls over jam;carefully spread over top.Sprinkle with almonds. Bake for30-35 minutes or until goldenbrown. Cool completely on awire rack. Cut into squares; cutsquares in half. Yield: 1-1/2 dozen.

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APPLESAUCE PORK LOIN10-12 ServingsPrep: 15 min.Bake: 1-3/4 hours + standing

Ingredients1 boneless pork loin roast (3 pounds)1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons vegetable oil1 cup applesauce3 tablespoons Dijon mustard1 tablespoon honey3 fresh rosemary sprigs

DirectionsSprinkle roast with salt and

pepper. In a large skillet, brownroast on all sides in oil. Place ona rack in a shallow roasting pan.Combine the applesauce,mustard and honey; spread overroast. Top with rosemary. Bake,uncovered, at 350° for 1-3/4 to 2-1/2 hours or until a meatthermometer reads 160°. Letstand for 10 minutes beforeslicing. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1slice) equals 180 calories, 8 g fat(2 g saturated fat), 56 mgcholesterol, 226 mg sodium, 4 gcarbohydrate, trace fiber, 22 gprotein.

Applesauce Pork Loinpublished in Taste of HomeApril/May 2003, p33


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1 ServingsPrep/Total Time: 20 min.

Ingredients1/2 cup uncooked spiral pasta1/2 cup cubed cooked chickenbreast1/4 cup mandarin oranges1/4 cup chopped cucumber1/4 cup halved seedless redgrapes1 green onion, sliced

ORANGE VINAIGRETTE:3 tablespoons orange juiceconcentrate1 tablespoon white vinegar1 tablespoon Crisco® ExtraVirgin Olive Oil

DirectionsCook pasta according to

package directions; drain andrinse in cold water. In a small

ORANGE CHICKEN PASTA

SALADbowl, combine the pasta,chicken, oranges, cucumber,grapes and onion.

In another bowl, whisk thevinaigrette ingredients. Drizzleover salad and toss to coat.Refrigerate untilserving. Yield: 1 serving.


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A Healthy Taste of Home

Raising nutritionawareness for healthy

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18 ServingsPrep: 30 min. + chilling

Ingredients18 large fresh strawberries1 cup cold fat-free milk1 package (1 ounce) sugar-freeinstant vanilla pudding mix2 cups reduced-fat whippedtopping1/4 teaspoon almond extract

DirectionsRemove stems from

strawberries; cut a deep X in thetop of each berry. Spread berriesapart.

In a bowl, whisk milk andpudding mix for 2 minutes. Foldin whipped topping and almondextract. Pipe or spoon about 5teaspoons into each berry. Chilluntil serving. Yield: 18strawberries.

CREAM FILLED STRAWBERRIESNutritional Analysis: One

filled strawberry equals 36calories, 1 g fat (1 g saturatedfat), 0.55 mg cholesterol, 73 mgsodium, 6 g carbohydrate, 1 gfiber, 1 g protein. DiabeticExchanges: 1/2 fruit.

Taste of Home 2010

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