taste of home cooking school

2 Sunday, March 27, 2011 The Southern Illinoisan TASTE OF HOME COOKING SCHOOL

Taste of Homeof allages

Cooking School

The Taste of Homecooking schools areenjoyed across thecountry by all ages. Teensthrough senior citizens,men and women, and allthose who enjoy food, itspreparation and thedevouring of tasty disheswill enjoy the upcomingevent.

For those who lovespending hours in theirkitchens or those whodrop in only at mealtimeto quickly put somethingtogether and hurry out,the cooking school willoffer smart ideas, handyshortcuts and creativecooking tips.

The Southern IllinoisTaste of Home CookingSchool will be Thursday,March 31, in the SIUCStudent CenterBallrooms. Sponsored bythe The Southern andwith exhibits and doorprizes provided by localmerchants andorganizations, theevening promises to be

entertaining andeducational.

Guests can arrive at 5 p.m. to take a shoppingspree, with localbusinesses providingbooths filled with theirspecialties. Some offerspecial prices and achance to win drawings,as well as sample foodofferings. All during theevening, guests will awaithearing their name calledfor a door prize, whichusually include bags ofgroceries or Taste ofHome cookbooks.Sometimes, even reclinerchairs and smallappliances are on the giftlist. More than $5,000 indoor prizes will be given.

One of the highlytrained home economistsfrom Taste of Home willtravel to Carbondale,shop locally for fresh foodand put together five toseven fabulous dishes thatcan easily be duplicated inany home kitchen.Recipes for these dishesare also provided in aspecial booklet thatincludes more easy-to-do

recipes. Also included is acollection of coupons.

Every guest will receivea goody bag with somereally nice items, such asfree samples of darkchocolate, a coupon for afree beverage at a localrestaurant, a discount formany local businessesand much more.

Some of the nationalsponsors — which thathave included Tyson,Swanson, Campbell’s,WearEver, Blue Bonnet,Nestle, Cool Whip andEqual — also providemany coupons. A currentsample copy of Taste ofHome magazine is alwaysincluded.

During the fooddemonstration, the homeeconomist will direct heraudience to the page ofthe featured recipe. Shewill provide cooking tipsto be jotted down, as sheputs together the dish.

Sometimes, even themost skilled cook makes aboo-boo, and this hashappened at cookingclasses, with the dishbeing successfully

repaired, in order to makea successful showing.

The recipes are mostlysimple ones, so that evena novice cook can havegood results. However,the finished dish is alwaysso attractive, it could beserved for companydinner.

Surprise! These tastydishes, arranged in uniqueserving dishes, will gohome with some luckyguests, thanks to a finaldrawing.

Taste of Home wascreated by ReimanPublishing, in Greendale,Wis. In recent years, themagazine was purchasedby Readers’ DigestAssociation. The testkitchens are still inGreendale.

Taste of Home, billed as“the world’s most popularcooking magazine,”makes cooking fun, witheasy recipes for the homecook. Each recipe in themagazine is accompaniedby a full-color, mouth-watering photograph.

The publication has anenthusiastic team of

volunteer field editors,from across the U.S. andCanada, who provide abevy of recipes from amonthly assignment andalso offer tips and adviceto other cooks. From thisarea, the field editors areMarjorie Lampe,Campbell Hill; HelenSuter, Golconda; DixieTerry, Goreville; DebbieFisher, Royalton; andAlexandra Romanov,West Frankfort.

The cooking show lastsabout two hours, whichpass quickly as localvolunteer homemakersassist the Taste of Homefood professional. Localfolks have also beenselected for the afternoonof prep work, before theshow.

Each of the magazine’steam of 12 homeeconomists is on the roadeach season, hosting up to250 classes in towns, largeand small, across thecountry. The cookingprofessionals are selectedfor not only their culinaryskills and educationalbackgrounds, but for their

warm personalities, highenergy levels and even abit of showmanship.

DIXIE TERRY is a localfoodie, columnist andcookbook author. She alsois a field editor of Taste ofHome and has had severalof her recipes and featurespublished in the magazine.She has attended cookingschools of “Taste ofHome” in Benton,Marion, Carbondale andDu Quoin.

BY DIXIE TERRYFOR THE SOUTHERN TASTE OF HOME

COOKING SCHOOL

Thursday, March 31 atSIUC Student CenterBallrooms

Hours: Show starts at 7 p.m.; doors openat 5 p.m.

Tickets: $14, VIP seating$35

Info:www.thesouthern.com/cookingschool

welcomes cooks

The Southern Illinoisan (USPS 258-980) ispublished daily for $178 per year at 710 N. IllinoisAve., Carbondale, IL 62901. The Southern Illinoisanis owned by Lee Enterprises, Inc. of Davenport, Iowa.

•• BBoobb WWiilllliiaammss,, [email protected]

special.thesouthern.com

•• TToo ssuubbssccrriibbee:: Call 618-351-5000 from Carbondale, Murphysboro and De Soto;or 800-228-0429, option 2, between 6 a.m.and 5 p.m. weekdays, 7 a.m. to 11 a.m.Saturday and Sunday.

•• TToo ppllaaccee aa ddiissppllaayy aadd:: Call 8 a.m.to 5 p.m. weekdays, 618-529-5454, option 6;or toll free: 800-228-0429, option 6.

•• MMaatteerriiaallss pprroovviiddeedd bbyy::Taste of Home

The Southern Illinoisan Sunday, March 27, 2011 3TASTE OF HOME COOKING SCHOOL

For design & quotes, contact [email protected]

Spring is such a revitalizingseason. Winter coats are shedas the daylight hours growlonger and seasonal foodsbegin to make their deliciousdebut. The season’s spirit ofchange affects so many partsof our lives, and the mostenjoyable results can befound at the dinner table.

“I love the springtime. Weall come out of winter, andsuddenly want to reconnectwith friends and family.There’s just something in theair that renews us,” saysStephanie Gallo, a thirdgeneration Gallo familymember. “As a family we alllove to cook, so nowhere canyou see this more than in ourspringtime recipes.”

This year, Gallo FamilyVineyards® invites you tostart a new tradition bybrightening up your recipeswith a springtime makeover.Invite your friends over foran update of those crowd-pleasing dishes with fresh,seasonal foods likeasparagus, or evenunexpected in-season fruitlike pineapple.

Try giving chicken tacos afresh start by adding chilipowder and pineapples. Thepairing of sweet and spicy isa wonderful companion forthe savory chicken. Andfinish the meal with a glassof crisp, delicious wine. TheGallo Family Vineyards

Moscato with itsdelicious honey andripe citrus flavorstames the spicy heatand plays up on thefruit flavors. Yourguests will love thefresh approach to themeal.

Please visitwww.gallofamily.comfor more informationon Gallo Family Vineyards.

Shrimp Cakes with Wasabi Tarter Sauce


Our professional staff has experience in providing skilled nursing and rehabilitation to adults, specializing in geriatric care. While we serve as a home away from home for many of our residents, we also specialize in rehabilitation, helping short-term residents return to their prior level of independence.

Helia Healthcare off ers a full spectrum of healthcare services: • Skilled Nursing • Therapy Programs • Restorative Nursing • Long-Term Care • Hospice Care

COMPASSIONATE CAREmakes all the diff erence

Gallo Family Vineyards®

Starting a newSpring

Tradition


Spicy Pineapple Chicken Tacos

From the Gallo Family recipe book.Pairs with Gallo Family VineyardsMoscato

A home cook’s take on tacos “alpastor,” the sweet and spicy chickenis full of fresh new flavors. Helpfultip: Prepare the chicken ahead oftime and reheat in a sauté pan asyou assemble the tacos later on.

Prep time: 40 minutesCook time: 50 minutesYield: 10-14 small tacos

Ingredients:2 pounds bone-in chicken

thighs1 teaspoon cumin1 teaspoon dried Mexican

oregano1 teaspoon salt2 teaspoons pepper1 teaspoon chili powderCanola oil1 medium onion, sliced2 cloves garlic, crushed1 jalapeño1/2 tablespoon tomato paste1-2 cups chicken stock1 small (8 oz) can crushed

pineapple1 bay leaf 2 cups fresh (or canned) diced

pineapple2 tablespoons chopped fresh

cilantro1/2 red onion, small diced1 lime, juiced15-20 corn or flour tortillas

Directions:Mix together cumin, oregano,

salt, pepper, and chili powder.Season chicken thighs with spicemix, including under skin. Heat a few tablespoons of canola oil in a large Dutch oven over medium-high heat. Brown chicken on both sides, turning once, untilgolden brown, remove chicken from pan.

Add onion, garlic, and 1/2 jalapeñoto same pan and briefly cook untilfragrant, about 3 minutes, addtomato paste and stir to cook about2 minutes more.

Add chicken stock, crushedpineapple, and bay leaf, stir tocombine and add chicken back topan, adding more chicken stock ifnecessary to cover almost, but notquite, the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40minutes.

Remove from heat and allow tocool to room temperature. Removechicken from cooking liquid andshred chicken, discarding bonesand skin. Hold shredding chicken ina few cups of the cooking liquid tokeep moist.

While chicken is cooking, preparepineapple salsa by mixing togetherdiced pineapple, cilantro, red onion,and lime juice. Finely diceremaining 1/2 jalapeño and addpineapple salsa according todesired spice level.

Reheat chicken in sauté pan,serve on warm tortillas garnished with pineapple salsa.

Spicy Pineapple Chicken Tacos

Gallo Family Vineyards®


Bring Beautiful Music Bring Beautiful Music Into Your HomeInto Your Home

Visit our showroom in downtown Herrin to see the best selection of pianos, organs and keyboards in Southern Illinois

Our experienced staff will assist you to fi nd the perfect sounding and feeling instrument.

• Wide selection of sheet music from traditional to the newest

contemporary selections

• Music gifts and novelties

200 N. Park Ave. • Herrin, IL618-942-5115

www.BaldwinofHerrin.comOpen Tues-Fri 9am-5pm

Sat. 9am-3pm

Watch for details on our special April Sale, during which a portion of your purchase will be donated to the American Heart Association in memory of Bill Barras.

offer fresh ingredients with homemade tasteIntroducing Classico® Light Creamy Alfredo Sauce;

Everything an Alfredo should be, just lighterClassico®

brand pastasauces aremade with thesame fresh,high-qualityand naturalingredientsthat youwould put inyourhomemade sauce.

Whether you’re searching fora delicious red sauce to go overpasta or the perfect marinarasauce to top vegetables,Classico has a red sauce forevery plate and taste.

Now, Classico has expandedits line of Alfredo sauces with

new Classico Light CreamyAlfredo:

Classico Light CreamyAlfredo is everything anAlfredo sauce should be — justlighter.

Classico Light CreamyAlfredo has just 60 calories perserving but all of the rich and

creamy taste.Classico Light

Creamy Alfredois made withreal, high-qualityingredients likecream,Parmesancheese andbutter.

Classico Alfredo sauces arecreamy and smooth, anddelicious with so manydifferent dishes, like this recipefor Pasta Primavera.

Add all of your favorite freshvegetables to this simple pastadish and garnish with shavedParmesan cheese, if desired.

Pasta Primavera

Classico®

Classico® Brand Pasta Sauces Directions

Cook pasta al dente according topackage instructions. Drain and keepwarm, reserving 1/2 cup of pasta water.

Meanwhile, melt butter in a large skilletover medium high heat. Cook garlic andonion for 1 to 2 minutes. Add pepper andasparagus, and cook for 2 to 3 minutes,stirring occasionally. Stir in reserved pastawater and bring to a boil. Reduce heat tomedium and simmer for 4 to 5 minutes.

Stir in Pasta Sauce and tomatoes, andsimmer for an additional 6 to 8 minutes,or until heated through, stirringoccasionally.

Season with salt and pepper to taste ifdesired. Serve hot with cooked pasta.

Tip: For a spicy variation, add 1/4

teaspoon of crushed red pepper flakes.*Tip: If desired, substitute Classico

Light Creamy Alfredo Pasta Sauce withClassico Mushroom Alfredo Pasta Sauce.

For more delicious Classico recipes, visitwww.classico.com.

Pasta Primavera

Prep time: 15 minutesCook time: 20 minutesServing size: 6 servings (about11/2 cups per serving)

Ingredients 1 box (12 ounces) linguine

pasta3 tablespoons butter1 teaspoon minced garlic1 cup thinly sliced red onion1 cup thinly sliced orange

bell pepper11/2 cups asparagus tips1 jar (15 ounces) Classico

Light Creamy Alfredo PastaSauce, or about 2 cups*

3 medium plum tomatoes,chopped, or about 11/2

cups



Look for Thomas Coffee in your local

grocery store, and coming soon to your

favorite restaurant.Now Available at These Locations:

Borowiak’s IGA Tom’s Mad Pricer Perry Co Market, PinckneyvilleArnold’s Market, CarbondaleRozier’s Country Market, ChesterMcCords Market, West FrankfortBig John’s, EldoradoBig John’s, Metropolis Millstone Market, Carrier Mills

Bowlins Foodland, Christopher Roc Food Mart, Galatia Food Park, McLeansboro Bob’s Food Mart, RosiclareAshley Market Place, Ashley Farm Fresh, Centralia IGA, Trenton IGA, Carlyle Sharp’s Foods, Mt Vernon

1-800-827-7020 www.pepsimidamerica.com

Sunday, March 27, 2011 The Southern Illinoisan TASTE OF HOME COOKING SCHOOL

Between dropping the kids off at school,paying bills, doing laundry and all yourother errands, the last thing you should dois worry about spending a lot of timecooking a nutritious meal for you and yourloved ones.

Creating a satisfying, nutritious anddelicious meal is easier than you think!Minute® Rice offers convenience in thekitchen without sacrificing nutrition.Minute White Rice contains no trans fat, is

cholesterol free, fat free and gluten free.And don’t forget Minute White Rice is acomplex carbohydrate! Because of itsversatility and fluffy texture, Minute WhiteRice easily pairs well with vegetables,proteins, seasonings and broths to create aquick, easy and balanced meal.

Minute Brown Rice is 100 percent wholegrain and contains the same nutritionalvalues and delicious nutty flavor as longcook brown rice — but is ready in just

10 minutes! Using one cup of cookedMinute® Brown Rice provides you two-thirds of the recommended daily serving ofwhole grains.

When it comes to rice, you are onlylimited by your imagination and withMinute Rice you can get there faster!

For quick meal ideas and productinformation on Minute® Rice visitminuterice.com.

We can help.®

Minute® Rice Southwestern Rice Salad

Yield: 8 servings

Ingredients2 cups Minute White or

Brown Rice, uncooked1 can (15 ounces) black

beans, drained, rinsed1 cup corn1 medium red bell pepper,

chopped3 green onions, sliced1 cup Italian dressing1 cup salsa1 cup lightly crushed tortilla

chips

DirectionsPrepare rice according to

package directions. Place inlarge bowl; cool.

Add beans, corn, bellpeppers, onions, dressing andsalsa; mix lightly. Cover andrefrigerate at least 1 hour oruntil ready to serve.

Top with crushed chips.

Footnote:Garnish with cilantro, if

desired, just before serving.

Based in Houston, RivianaFoods Inc. is one of the largestprocessors, marketers anddistributors of branded andprivate label rice products inthe United States. Its principalbrands include Mahatma®,Carolina®,Success®, Minute® andGourmet House®.

Riviana Foods is a wholly-owned subsidiary of EbroPuleva, S.A., the leadingSpanish food group, withinterests in dairy, sugar, riceand pasta products. It is theworld leader in the rice sectorand is the world’s number twopasta manufacturer. EbroPuleva’s other subsidiary in theUnited States, New WorldPasta Company, has such well-known brands as HealthyHarvest®, Ronzoni®, SanGiorgio®, Creamette®, AmericanBeauty®, Skinner®, Prince®,Catelli® and Lancia®.

Southwestern Rice Salad.

Helping makeeasieryour

mealtimes


CARBONDALE • Murdale Shopping Center, 1915 W. Main St.618-529-3400 • Hours: Mon-Sat 7am-8pm Sun 9am-5pm

We have what you need.

Frigidaire Gallery 1.7 Cu. Ft. Over-The-Range Microwave

Model#FGMV174KF

$349

Frigidaire Gallery 24” Built-In Dishwasher

Model#FGHD2433KFA quiet performance every time.

$599A

Frigidaire Gallery 24” Built-In Dishwasher

Model#FBD2400KWTall Tub Design - Our large capcity, tall tub dishwaser fi ts up to 12 place settings so you can wash more at once.Quiet Dishwasher - A quiet performance every time.

$229

Frigidaire Gallery 26 Cu. Ft.Side-by-Side Refrigerator

Largest Crisper Drawers - Store more in our largest capacitycrisper drawers.

$1,499

LSc

Model#FGUS2645LF

Frigidaire 16.5 Cu. Ft. Top Freezer Refrigerator

Store-MoreTM Gallon Door Storage - Our deep refrigerator shelf gives you room to store more.

Store-MoreTM Humidty-Controlled Crisper Drawers - Keep your fruits and vegetables fresh in our humidity-controlled crisper drawers.

Door storage gives you room for larger items - like a gallon of milk.

$449

Model#FFTR1713LW

Frigidaire Gallery 30” Freestanding Electric Range

True ConvectionWith True Convection, you can easily and evenly bake 200 chicken nuggets in 10 minutes.

$1,249

TWcc

Model#FGEF3056KF

Frigidaire 30” FreestandingElectric Range

Ready-SelectTM ControlsEasily select options with the touch of a button.

Store-MoreTM Storage DrawerOur convenient drawer gives you extra storage space in your kitchen.

$379y

Model#FFEF3011LW

FREE Delivery • FREE Standard Installation • FREE Disposal of Old UnitFREE 10 Year Major Component Warranty

Come In to Register for Free Tickets to the Cooking Show

*See store for details.

Purchase this Item and Receive a

FREE 5 Year Parts & Labor Warranty.*

$129 Value Expires 4/30/2011

Purchase this Item and Receive a FREE 5 Year Parts & Labor Warranty*.


Purchase this Item and Receive a

FREE 5 Year Parts & Labor Warranty.*



Mushroom Council

Top 10 reasons to loveMushrooms The ultimate

fun-guy (FUNGI)

Mushrooms areconsidered Nature’sHidden Treasure and thestar of the produce aisle,thanks to their nutrition,value and versatility. Agrowing body of researchlinks mushrooms to goodhealth. Americanslooking for powerfulsuperfoods to add to theirplates should look nofurther than the mightymushroom. Below are 10top reasons and ways tocelebrate mushroomsevery day, every way!

Mushrooms are the onlyfresh fruit or vegetablewith bone-strengthening

vitamin D.According to

consumerstudies,mushrooms areamong thethree mostpopularvegetables inthe United States alongwith tomatoes andbroccoli.

Mushrooms are low incalories, fat free,cholesterol-free and canbe an effective substitutefor meats, thanks to theirhearty and fulfillingnature.

Cook with mushrooms

every day, every way! Addthem in soups, omelets,stir fries, pasta, rice,salads and kebobs. Swapmushrooms for meat insandwiches, burgers, ormeatballs.

Scientists at City ofHope were some of thefirst to study the potentialeffects of white buttonmushrooms on cancer

and are now applying thisresearch to human clinicaltrials.

Within the produceaisle, mushrooms are aleading source of theantioxidants that helpstrengthen the immunesystem and protect bodycells from damage thatmight lead to chronicdiseases.

California ‘gurl,’ KatyPerry, considersmushrooms to be hersecret to staying slim andone of her favorite foods,according to BangMediaInternational.

Mushrooms appear on

more restaurant menusthan ever before! Since2005, there has been a12.5 percent increase inmushrooms on menus.

Ancient Egyptiansbelieved mushrooms werethe plant of immortality,according to thehieroglyphics of 4,600years ago.

Mushrooms provide Bvitamins, which help toprovide energy bybreaking down proteins,fats and carbohydrates.

For more information,recipes and blogs,visit www.mushroominfo.com, or follow the

Mushroom Channel onTwitter (twitter.com/mushroomchannel) andFacebook (facebook.com/mushroomchannel).

Warm up your nextparty with Buffalo andBlue Cheese StuffedMushroom appetizers(see full recipe below).This dish is sure to pleasethe crowd.

Flavorful, filling, nutrient-rich superfood continues to grow in popularity

About The MushroomCouncil:

The Mushroom Councilis composed of freshmarket producers orimporters who averagemore than 500,000pounds of mushroomsproduced or importedannually. The mushroomprogram is authorized bythe Mushroom Promotion,Research and ConsumerInformation Act of 1990and is administered by theMushroom Council underthe supervision of theAgricultural MarketingService. Research andpromotion programs helpto expand, maintain anddevelop markets forindividual agriculturalcommodities in the UnitedStates and abroad. Theseindustry self-helpprograms are requestedand funded by the industrygroups that they serve. Formore information on theMushroom Council, visitmushroomcouncil.org.

Buffalo and Blue Cheese-Stuffed Button Mushrooms

Recipe courtesy of the mushroominfo.com and Pithy and Cleaver

Yield: 5 servings

DirectionsPreheat oven to 375°F, and place a rack in the upper third of the oven. Clean

mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of themushrooms finely as well. Dice shallots. Melt butter in a heavy 4 quart pan and addshallots. Sauté over medium-low heat until transparent and then add choppedmushrooms and stems. Sauté until softened and remove pan from heat. Stir in bluecheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out oncookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting itmound just slightly on the top of the mushroom. Sprinkle the remaining panko over thetop. Bake for 18 to 20 minutes, until mushrooms are soft. If you have a broiler, feel free toturn it on for a minute or two to crisp up the top, but watch it carefully. Serve withadditional hot sauce.

Ingredients20 button mushrooms3/4 cup chopped shallots2 tablespoons butter1/2 pound mild blue cheese, crumbled

1/4 cup Frank’s RedHot Sauce1/2 cup + 1/4 cup panko, dividedOlive oilAdditional Frank’s RedHot Sauce

for serving

Buffalo and Blue Cheese-Stuffed Button Mushrooms

The Southern Illinoisan Sunday, March 27, 2011 Page 1133TASTE OF HOME COOKING SCHOOL

Your Last Diet! Our medically designed weight loss method.

Lose 3 to 7 pounds per week • Primarily promotes fat loss • Helps to maintain muscle mass • Tones & revitalizes skin • Supports cellulite reduction • Promotes vitality and energy • Naturally supresses appetite • Re-establishes pancreatic function (insulin)

Miller Spinal Health and Wellness Center 404 S. Court, Marion, IL 997-8066 Call today for more information www.idealprotein.com/millerwellness

ethod.o

ntain mn uscle vitvi ality and nsn ulin)

Mushroom Quiche Lorraine

Family and friends will delight in this savory quiche from Michelle Fincher of Lyman,South Carolina. Mushrooms and green onions bring fresh flavor, while cheese and baconlend a touch of decadence.

Prep time: 15 minutesBake: 30 minutesYield: 6 servings

DirectionsLine unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for

8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to375°.

Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In alarge bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushroomsand onions to egg mixture. Stir in cheese andbacon.

Pour into crust. Cover edgesloosely with foil.

Bake for 30 to35 minutesor until aknifeinsertednear thecentercomes outclean. Letstand for 5 minutesbeforecutting.

Mushroom Quiche Lorraine

Ingredients1 unbaked pastry shell (9 inches)1 cup sliced fresh mushrooms1/2 cup chopped green onions2 tablespoons butter4 eggs

11/4 cups half-and-half cream1/8 teaspoon pepper1 cup (4 ounces) shredded Swiss

cheese4 bacon strips, cooked and crumbled

Mushroom Council

Go beyond the bagel!Everyone loves deliciousPHILADELPHIA cream cheeseat breakfast, but did you knowyou can use PHILLY to addcreamy richness to many ofyour favorite meals? Frommouthwatering entrees to tastyside dishes your whole familywill love, spread a pheeling withPHILLY and transformeveryday recipes intodeliciously original creations.

Get creative and try PHILLYto solve your dinnertime

dilemma. Are youbored of servingthe same-oldchicken dishesover and overagain? NewPHILADELPHIACooking Creme, aperfectlyseasonedspoonable cream will provideyou with creamy, flavorfulchicken dishes that are as easyto make as they are to eat. Alsogreat when used for pasta,

pizza, beef and pork.To spice up your tried-and-

true recipes, make your favoritelasagna, just replace yourricotta with 2 tubs of PHILLY

Cream Cheese for a moresumptuous lasagna.

To add a twist to a weeknightmeal, stir PHILLY Spinach &Artichoke Cream Cheeseinto your regular mashedpotatoes for a fresh take ontradition.

During your snack break,spread PHILLY on a TRISCUITcracker, then top with grapetomatoes, basil and freshpepper for a tasty Italian-inspired bite.

You can also enjoy PHILLY

whenever you’re on the go!Look for PHILADEPHIA Mini-Tubs, individually packagedsingle servings of your favoritePHILLY flavors perfect forpairing with pretzels, fruit or veggies.

Experiment with thefollowing recipe to see howadding PHILADELPHIACooking Creme can inspireyour next dish! For moreinformation and PHILLYrecipes, visitwww.spreadphilly.com.

The Southern Illinoisan Sunday, March 27, 2011 Page 1155TASTE OF HOME COOKING SCHOOL

PHILADELPHIA

Creamy Chicken Pot Pie

PhillySpread a with

Creamy Chicken Pot Pie

Prep time: 10 minutesTotal time: 48 minutes Makes: 8 servings

Ingredients1 pound boneless skinless chicken

breasts, cut into bite-size pieces2 cups frozen mixed vegetables

(carrots, corn, green beans, peas)thawed, drained

1 tub (10 ounces) PHILADELPHIASavory Garlic Cooking Creme

1 ready-to-use refrigerated pie crust(1/2 of 15-ounce package)

DirectionsHeat oven to 400 degrees.Cook and stir chicken in large nonstick

skillet on medium heat 5 to 6 minutes oruntil chicken is lightly browned. Addvegetables; cook 1 to 2 minutes or untilheated through. Stir in cooking creme;spoon into 9-inch pie plate.

Cover with crust; seal and flute edge.Cut several slits in crust. Place pie plateon baking sheet. Bake 25 to 30 minutes oruntil golden brown.

Substitute: Substitute 2 cups chopped cooked hamfor the chicken.

Pheeling

taste of home cooking school

Documents

home kitchen

taste ofhome cookbooks

taste of homecooking

cooking fun

cooking tipsto

southern andwith

witheasy recipes

popularcooking magazine