Taste of Home Cooking School 2013

TASTE OF HOME FRIDAY, MARCH 22, 2013 3THE NORTH PLATTE TELEGRAPH

By DIANE [email protected]

Award-winning chef EricVillegas will be the featuredpresenter at the Taste ofHome Cooking School onThursday, March 28.

The event, sponsored bythe North Platte Telegraph,combines the educationalelement of cooking with aheaping dose of fun withdemonstrations, vendorbooths and lots of give-aways.

Villegas studied at AnneWillan’s LaVarenne Ecolede Cuisine and StevenSpurrier’s Academia du Vinin France before returningto the United States andstudying at the New Eng-land Culinary Institute.

During a telephone in-terview with reporterHeather Johnson, Villegaspromised his presentation

would be entertaining.“It’s about expecting the

unexpected,” he said. “Itend to be a little upbeat.”

Anyone interesting incooking and eating will en-joy the presentation, saidDee Klein, director of salesfor The Telegraph, and thatVillegas shows are “capti-vating.”

“It’s hard to explain,” shesaid. “People will have tocome see for themselves.”

Since completing histraining, Villegas hasopened two restaurants,written two cookbooks andwon two regional EmmyAwards for his televisionshow “Fork in the Road withEric Villegas.”

During his presentation inNorth Platte, he will demon-strate how to prepare 10different dishes. They rangefrom upside-down pineap-

ple cupcakes to Frenchchicken paillard, which ischicken breast, poundedthin, sautéed and saucedwith dried cherries, chickenstock and wine.

More than 20 vendorbooths will be set up thisyear, representing manyaspects of cooking, as wellas treats for the chefs, in-cluding makeup, jewelry,and massages.

Each ticket holder will re-ceive a bag that includesrecipes for the foods pre-pared during the event.There will be door prizes, in-cluding a $100 gift certifi-cate from Gary’s SuperFoods.

“We had about 500 peo-ple attend the last Taste ofHome event we spon-sored,” Klein said. “Wewould love to see thatmany come and enjoy theevening this year.”

Tickets are $10 and canbe purchased at the Tele-graph office, 621 NorthChestnut, or at First Nation-al Bank, 201 North Dewey.Tickets will also beavailable at thedoor.

Doors will openat 4:30 p.m. withthe presenta-tion scheduledto begin at 7p.m.

Fresh dose of cooking tips coming March 28

If you goTaste of Home Cooking SchoolThursday, March 28, doors open 4:30 p.m.

Quality Inn and Suites, 2102 S. JeffersTickets $10; can be purchases at theTelegraph office at 621 N. Chestnutor First National Bank at 201 N. Dewey

Eric Villegas

U.S. Cellular418 E. Leota Street (308) 532-8705North Platte, NE 69101 www.uscellular.com

Recipes and more planned for Thursday’s eventOn the menu

Chicken Paillard with Cherry Sauce &Parsley Rice

Creamy JalapenoSoup

Stuffed Baby RedPotatoes

Mango Lime Pie Italian Sausage Pot Stickers

French Onion Pizza au Gratin

Spicy GazpachoSalad

Pineapple Upside-Down Cupcakes

Mushroom TurkeyBurger


Ingredients n 1 package (8 ounces)

cream cheese, softenedn teaspoons minced

chivesn 1 teaspoon dried basiln 1 garlic clove, mincedn 1/2 teaspoon car-

away seedsn 1/2 teaspoon dill

weedn 1/4 teaspoon lemon-

pepper seasoningn 36 fresh snow peas

(about 1/4 pound),trimmed

DirectionsIn a large bowl, com-

bine the first seven ingre-dients. Cover and refriger-ate overnight.

Let filling stand at roomtemperature for 30 min-

utes. Meanwhile, in alarge saucepan, bring 6cups water to a boil. Addsnow peas; cover and boilfor 1-2 minutes. Drain andimmediately place peasin ice water. Drain andpat dry.

Gently split peas open;pipe about 1 teaspoonfulof filling into each pod.Yield: 3 dozen.

Nutritional Facts1 appetizer equals 23

calories, 2 g fat (1 g satu-rated fat), 7 mg choles-terol, 22 mg sodium, tracecarbohydrate, trace fiber,1 g protein. Diabetic Ex-change: 1/2 fat.

Originally published as PrettyStuffed Spring Peas in Taste ofHome April/May 2010, p64

Pretty Stuffed Spring Peas

These deviled eggs are nicelyflavored with a tang of mustardand a spark of sweetness frompickle relish.

Prep: 1 hour + chilling Yield: 36 Servings: 36

Ingredientsn 36 hard-boiled eggsn 1 package (8 ounces)

cream cheese, softenedn 1-1/2 cups mayonnaisen 1/3 cup sweet pickle relishn 1/3 cup Dijon mustardn 3/4 teaspoon salt

n 1/4 teaspoon peppern Paprika and sprigs fresh

parsley, stems removed

DirectionsSlice eggs in half lengthwise;

remove yolks and set yolks andwhites aside.

In a large bowl, beat creamcheese until smooth. Add themayonnaise, relish, mustard,salt, pepper and reserved yolks;mix well. Stuff or pipe into eggwhites. Garnish with paprikaand parsley. Refrigerate several

hours before serving. Yield: 6dozen.

Tip: For convenience, eggs canbe cooked, peeled and chilledup to 2 days before serving.

Nutritional Facts1 serving (2 each) equals 172

calories, 15 g fat (4 g saturatedfat), 222 mg cholesterol, 254mg sodium, 2 g carbohydrate,trace fiber, 7 g protein.

Originally published as CreamyDeviled Eggs in Down the Aisle Coun-try-Style , p27

This is many children’s firstchoice of ham dishes. Themixture of sweet and tangyflavors is mouthwatering on agrilled piece of ham. Eventhe small ones eat adult-sizedportions, so be sure to makeplenty.

Prep/Total Time: 30 min.Yield: 4 Servings

Ingredients n 1 cup packed brown

sugar

n 1/3 cup preparedhorseradishn 1/4 cup lemon juicen 1 fully cooked ham

steak (1 to 1-1/2 pounds and1 inch thick)

DirectionsIn a small saucepan, bring

brown sugar, horseradish andlemon juice to a boil. Brushover both sides of ham.

Grill over medium-hot heatfor 10-12 minutes on each

side or until heated throughand well glazed. Yield: 4 serv-ings.

Nutritional Facts1 serving (4 ounces) equals

404 calories, 10 g fat (3 g sat-urated fat), 60 mg choles-terol, 1,534 mg sodium, 60 gcarbohydrate, 1 g fiber, 21 gprotein.

Originally published as ZestyGrilled Ham in Taste of HomeJune/July 1994, p29

Creamy Deviled Eggs Recipe

Zesty Grilled Ham

TASTE OF HOME6 FRIDAY, MARCH 22, 2013 THE NORTH PLATTE TELEGRAPH

Prep: 20 min. + chilling Bake: 20 min. + chillingYield: 12-16 Servings

Ingredients 6 tablespoons butter, softened1/2 cup sugar1 egg1/2 teaspoon vanilla extract1/4 teaspoon almond extract1-1/4 cups all-purpose flour1/2 teaspoon baking powder

1/2 teaspoon saltFILLING:1 package (8 ounces) cream

cheese, softened1/2 cup confectioners’ sugar2 cups sliced fresh strawberries1 cup sugar1/4 cup cornstarch2 cups crushed strawberries

DirectionsIn a large bowl, cream butter and

sugar until light and fluffy. Beat inegg and extracts. Combine the flour,baking powder and salt; gradually

add to creamed mixture. Cover andrefrigerate for 1 hour.

On a floured surface, roll doughinto a 13-in. circle. Transfer to an un-greased 12-in. pizza pan. Build upedges slightly.

Bake at 350° for 18-22 minutes oruntil lightly browned. Cool com-pletely.

In a large bowl, beat creamcheese and confectioners’ sugar un-til smooth. Spread over crust.Arrange sliced strawberries on top.

In a large saucepan, combine thesugar, cornstarch and crushed

berries until blended. Bring to a boil;cook and stir for 2 minutes or untilthickened. Cool slightly. Spoon overstrawberries. Refrigerate until serving.Yield: 12-16 servings.

Nutritional Facts1 serving (1 slice) equals 238 calo-

ries, 10 g fat (6 g saturated fat), 40mg cholesterol, 177 mg sodium, 36 gcarbohydrate, 1 g fiber, 3 g protein.

Originally published as StrawberryPizza in Taste of Home June/July2001, p65

Strawberry Pizza

Prep: 20 min. Bake: 40 min. + coolingYield: 12 Servings

Ingredients3/4 cup milk1 tablespoon minced

fresh thyme or 1 tea-spoon dried thyme

1/2 cup butter, soft-ened

1 cup sugar2 eggs2 cups all-purpose flour1-1/2 teaspoons baking

powder1/4 teaspoon salt1 tablespoon lemon

juice1 tablespoon grated

lemon peelGLAZE1/2 cup confectioners’

sugar1 tablespoon lemon

juice

DirectionsIn a microwave-safe

bowl, combine milk andthyme. Microwave, un-covered, on high for 1-2minutes or until bubbly;cover and let stand for 5minutes. Cool to room

temperature. In a large bowl, cream

butter and sugar untillight and fluffy. Add eggs,one at a time, beatingwell after each addition.Combine the flour, bak-ing powder and salt; addto creamed mixture alter-nately with reserved milkmixture. Stir in lemon juiceand peel.

Pour into a greased 9-in. x 5-in. loaf pan. Bakeat 350° for 40-45 minutesor until a toothpick insert-ed near the centercomes out clean. Coolfor 10 minutes before re-

moving from pan to awire rack.

In a small bowl, com-bine glaze ingredients un-til smooth; drizzle overbread. Yield: 1 loaf.

Nutritional Facts1 serving (1 piece)

equals 250 calories, 9 gfat (5 g saturated fat), 58mg cholesterol, 146 mgsodium, 39 g carbohy-drate, 1 g fiber, 4 g pro-tein.

Originally published asLemon-Thyme Tea Breadin Taste of Home Febru-ary/March 2006, p13

Lemon-Thyme Tea BreadGolden ladyfingers frame the

luscious custard filling of this love-ly frozen dessert. Everyone willenjoy the yummy combinationof sweetness and lemony zest.

Prep: 30 min. + freezingYield: 12 Servings

Ingredients5 egg yolks, lightly beaten1-1/2 cups sugar, divided3/4 cup lemon juice2 egg whites1 tablespoon grated lemon

peel2 cups heavy whipping cream2 packages (3 ounces each)

ladyfingers, splitLemon slices and fresh mint

leaves

DirectionsIn a heavy saucepan, com-

bine egg yolks, 1-1/4 cups sugar,lemon juice and egg whites.Bring to a boil over mediumheat; cook and stir for 8-10 min-utes or until mixture reaches 160°or is thick enough to coat a met-al spoon. Remove from heat.Cool quickly by placing pan in abowl of ice water; stir for 2 min-utes. Stir in lemon peel. Transferto a bowl, press plastic wrap

onto surface of custard. Chill for2-3 hours or until partially set.

In a large bowl, beat creamon medium speed until softpeaks form. Gradually beat inremaining sugar, 1 tablespoonat a time, on high until stiff peaksform. Gradually fold whippedcream into the cooled lemonmixture.

Arrange 24 ladyfingers aroundthe edge of an ungreased 9-in.springform pan. Arrange 16 la-dyfingers on bottom of pan.Spread with half of the lemonmixture. Layer with remaining la-dyfingers; top with remaininglemon mixture.

Cover and freeze overnight.Remove from the freezer 5 min-utes before cutting. Removesides of the pan. Garnish withlemon slices and mint. Yield: 12servings.

Nutritional Facts1 serving (1 slice) equals 291

calories, 17 g fat (10 g saturatedfat), 169 mg cholesterol, 38 mgsodium, 32 g carbohydrate,trace fiber, 3 g protein.

Originally published as Ladyfin-ger Lemon Torte in Taste ofHome February/March 2004, p9

Ladyfinger Lemon Torte


Maple syrup and applejuice provide the mildlysweet marinade for thesesalmon fillets. Whether theyare broiled or grilled, the fil-lets glaze nicely when bast-ed. Everyone I’ve servedthis to seems to love it. —Kathy Schrecengost Os-wego, New York

Prep: 10 min. + marinating Broil: 15 min.Yield: 4 Servings

Ingredients1/3 cup apple juice1/3 cup maple syrup3 tablespoons reduced-

sodium soy sauce2 tablespoons finely

chopped onion

2 garlic cloves, minced4 salmon fillets (6 ounces

each)

DirectionsIn a small bowl, whisk the

first five ingredients untilblended. Remove 1/2 cupfor basting; cover and re-frigerate. Pour remainingmarinade into a large re-sealable plastic bag. Addsalmon; seal bag and turnto coat. Refrigerate 1-3hours.

Drain salmon, discardingmarinade in bag. Moisten apaper towel with cookingoil; using long-handledtongs, rub on grill rack tocoat lightly. Place salmon

on grill rack, skin side down.Grill, covered, over mediumheat or broil 4 in. from heat8-10 minutes or until fishflakes easily with a fork,basting frequently duringthe last 4 minutes. Yield: 4servings.

Nutritional Facts1 fillet equals 349 calories,

16 g fat (3 g saturated fat),85 mg cholesterol, 512 mgsodium, 20 g carbohydrate,trace fiber, 30 g protein. Di-abetic Exchanges: 5 leanmeat, 1 starch.

Originally published asMaple Teriyaki Salmon Filletsin Taste of Home Febru-ary/March 2001, p31

Maple Teriyaki Salmon Fillets Recipe

Prep/Total Time: 20 min.Yield: 8 Servings

Ingredients2/3 cup pecan halves3 tablespoons balsamic vinegar,

divided1 tablespoon water1 tablespoon sugar1/4 cup olive oil2 tablespoons maple syrup1 teaspoon stone-ground mus-

tard1/8 teaspoon salt1 package (5 ounces) spring mix

salad greens1 can (14-1/2 ounces) sliced

beets, drained1 cup crumbled goat cheese

DirectionsIn a large heavy skillet, cook the

pecans, 1 tablespoon vinegar andwater over medium heat until nutsare toasted, about 4 minutes.Sprinkle with sugar. Cook and stirfor 2-4 minutes or until sugar ismelted. Spread on foil to cool.

In a small bowl, whisk the oil,syrup, mustard, salt and remainingvinegar. Refrigerate until serving.

In a large bowl, combine saladgreens and dressing; toss to coat.Divide among eight salad plates.Top with beets, goat cheese andglazed pecans. Yield: 8 servings.

Nutritional Facts3/4 cup equals 268 calories, 22 g

fat (7 g saturated fat), 22 mg cho-lesterol, 299 mg sodium, 12 g car-bohydrate, 2 g fiber, 8 g protein.

Originally published as SpringGreens with Beets and GoatCheese in Taste of HomeApril/May 2009, p21

Spring Greens with Beets andGoat Cheese


Prep/Total Time: 5 min.Yield: 1

Ingredients3/4 to 1 cup crushed

ice1 lemon wedge1/2 cup club soda,

chilled1 ounce vodka1 ounce limoncello

DirectionsPlace ice in a wine

glass. Squeeze lemonwedge over ice; droplemon into the glass. Pourthe club soda, vodkaand limoncello into theglass; stir. Yield: 1 serving.

Nutritional Facts3/4 cup equals 170

calories, trace fat (tracesaturated fat), 0 choles-terol, 25 mg sodium, 12 gcarbohydrate, tracefiber, trace protein.

Limoncello Spritzer

Prep: 10 min. plusmarinating

Broil: 10 min. plusstanding

Yield: 4 Servings

Ingredients 1/4 cup orange juice1/4 cup canola oil2 tablespoons

ketchup

4-1/2 teaspoons soysauce

2 garlic cloves,minced

1 teaspoon gratedorange peel

1/8 teaspoon hotpepper sauce

1 beef flank steak (1pound)

1 medium orange,sliced

DirectionsIn a large resealable

plastic bag, combinethe first seven ingredi-ents. Add the beef;seal bag and turn tocoat. Refrigerate for 8hours or overnight.

Broil steak 4-6 in. fromthe heat or grill, cov-ered, over medium-hotheat for 4-6 minutes oneach side or until meatreaches desired done-ness (for medium-rare,a meat thermometershould read 145°; medi-um, 160°; well-done,170°). Let stand for 10minutes.

Meanwhile, broil orgrill orange slices for 2minutes. To serve, thinlyslice steak across thegrain. Garnish with or-ange slices. Yield: 4servings.

Nutritional Facts3 ounces cooked

beef equals 322 calo-ries, 22 g fat (5 g satu-rated fat), 54 mg cho-lesterol, 509 mg sodi-um, 6 g carbohydrate,trace fiber, 23 g pro-tein.

Originally publishedas Orange Flank Steakin Taste of Home De-cember/January 2009,p48

Orange Flank Steak


For more than 100years, Ortega hasoffered distinctiveMexican foods in-

spired by Mama Orte-ga’s traditional cook-ing. Today, the family-friendly brand contin-ues to uphold thesame standards andtradition that MamaOrtega brought to hercooking years ago. Or-tega boasts a full lineof high quality, greattasting Mexican foodproducts that cantransform an ordinarymeal into a festive, funand memorable occa-sion.

When a family picksup a box of Ortegataco shells or Ortegataco kit, they knowthey are getting thevery best in ingredients,quality and taste. OnlyOrtega Taco Shells arecarefully placed in aproprietary freshnesspack to cushion and

protect them frombreaking. Each fresh-ness pack is then vacu-um-sealed to keep theshells fresh and crisp.

Ortega offers a vari-ety of delicious tacoshell and taco kit op-tions for all to enjoy in-cluding these newcomers:

New Ortega ValuePack Taco Shells avail-able in Yellow Corn,White Corn and WholeGrain Corn varieties,offering more great Or-tega flavor per box. AllOrtega Taco Shells aremade the traditionalway, with 100% wholekernel corn, not cornflour, which gives themtheir distinctive and au-thentic flavor, aroma

and texture.New and improved

Ortega Grande DinnerKit now includes 20Hard and Soft Tacos togo along with OrtegaTaco Seasoning, and33% more of America’sNo. 1 Taco Sauce inevery box!

The next time yourfamily is in the moodfor a Mexican fiesta, trya twist on the typicalmeal with this Pork Ten-derloin Tacos recipemade using all of ele-ments within the Orte-ga Grande Kit includ-ing: tantalizing Ortegataco sauce and tacoseasoning, along withcrunchy Ortega TacoShells and delicious Or-tega Flour Soft Tortillas.

Take your meals from ordinary to extraordinaryPrep time: 30 minutesStart to finish: 45 minutesYield: 10 servings

Ingredients:n 2 pork tenderloins, about 1-

1/4 lb eachn 1 packet ORTEGA taco sea-

soning (included)n 1/2 cup watern 2 tbsp olive oiln 4 large red and/or green

peppers, thinly slicedn 2 large onions, thinly slicedn 2 cans (4 oz ea.) ORTEGA

Diced Green Chilesn 1 lime, juicedn 8 ORTEGA Flour Tortillas (in-

cluded), warmedn 12 ORTEGA Yellow Corn Taco

Shells (included)n 1 twin-pack ORTEGA taco

sauced (included)

Directions:Slice pork tenderloins lengthwise

in half almost completely through,but not severed.

Combine Taco Seasoning and

water and pour over pork.Marinate in refrigerator for 30

minutes.Heat oil in a large skillet and

cook peppers and onions overmedium heat for 10 minutes or un-til tender. Add Diced GreenChilies and cook until hot.

Grill pork 8 to 10 minutes, turningonce, until pork is cookedthrough.

Pour lime juice over pork and letrest for 5 minutes then slice.

Serve pork and vegetables withtortillas and taco shells. Top withtaco sauce.

Pork Tenderloin Tacos


It’s almost time to fire up thegrill, and your taste buds aretingling to the thought of bit-ing into your favorite burger

recipe. This summer, amp upyour go-to burger and wowothers by adding a delicious,secret ingredient to the meat— mushrooms.

Thanks to their hearty tasteand meaty texture, mushroomscan help make any burgerbetter when combined withgroundmeat —beef, turkeyor lamb. Bysubstitutingsome of themeat withfinelychoppedmushrooms, this mighty blendcan:

Enhance Taste. The umami inmushrooms and beef creates amouth-watering, flavor-multi-plying effect.

Trim calories and fat. Re-search suggests substitutingmushrooms for meat can bean effective method for reduc-ing calorie and fat intake whilestill feeling full.

Extend portion sizes of yourpatties. Mushrooms help bulkup volume without sacrificingyour bottom line.

Add vegetables to the plate.By adding mushrooms to themeat, you’re bringing an extraserving of vegetables to your

meal. Plus, mushrooms deliverimportant nutrients like vitaminD, B vitamins and antioxidantslike selenium and ergoth-ioneine that help maintain ahealthy immune system.

This summer, change up yourtraditional burger recipe andtry the Mushroom Fiesta Burger(full recipe below) which com-bines fresh mushrooms withmeat and will infuse bold fla-vors into your next backyard

get together. Looking for

more ways toadd pizazz tosummertimedishes? Appe-tizer, maincourse or side– the options

are endless when it comes toversatile mushrooms.

Pizza: Trade the oven for thegrill and throw your uncookedpizza over the coals. Layer itwith tomato sauce, mozzarellacheese, mushrooms andspinach and watch guestsgrab a slice or two.

Portabella Burger: A meatlessburger option. Finish off agrilled portabella cap with Asi-ago cheese, roasted red pep-pers and a balsamic glaze fora decadent meal.

Grilled Side: Whole, sliced,chopped or halved, toss mush-rooms in a grill pan with oliveoil, seasoning, and onions toserve up a delicious side.

With mushrooms, enjoy a better burger

Yield: 4 servingsServing Size: 1 burger

Ingredientsn 2 tablespoons veg-

etable oiln 6 ounces white button

mushroomsn 6 ounces crimini mush-

roomsn ½ cup onion, diced

n 8 ounces 90% leanground beefn 1 large egg, lightly

beatenn ½ cup seasoned bread-

crumbsn ½ teaspoon ground

cuminn¼ teaspoon onion powdern ¼ teaspoon garlic pow-

der

n 2 tablespoons Worces-tershire saucen Salt and pepper to

taste

Directions:Preheat grill. While grill

heats, finely chop mush-rooms and toss with oil andseason with black pepper.Cook mushrooms and

onions in a grill basket or skil-let, in batches if necessary.Sauté until mushrooms arefully cooked, onions lightlybrowned and most of theliquid has evaporated.Cooking times may vary. Setaside to cool.

In a large bowl, combinethe cooked mushroom mix,ground beef, egg, bread-crumbs, spices and Worces-tershire sauce. Season withsalt and pepper to taste.

Refrigerate mix untilchilled and then form into 4equal patties.

Grill burgers over directheat (or in a cast-iron skillet)for about 5 to 7 minutes oneach side, or until done.

Tips: Top burgers withpepper jack or cheddarcheese, lettuce and slicedtomato and onion. Or formore festive fiesta flavors,top with salsa, queso frescoand guacamole.

Mushroom Fiesta Burger


Johnsonville Sausage re-cently announced thatit will team up with theTaste of Home Cooking

Schools to bring confidentcooks new and deliciousways to add flavor to familymeals throughout the year.

Johnsonville ItalianSausage —available intraditionalsausage linksand groundsausage — isa versatile in-gredient thatcan add de-licious flavorto a host of different recipes.While other meats requiresauces and spices to flavor adish, Italian Sausage bringsthe flavor all on its own.

Made with only premiumcuts of pork and the perfect

blend of spices since 1945,Johnsonville Italian Sausagebrings the level of qualityconfident cooks are lookingfor when creating their families’ favorite “keeper”recipes.

Whether it’s elevating theflavor in your family’s tradi-

tionallasagna, oraddingsome kick totraditionalsausagestuffing at theholidays,JohnsonvilleItalian

Sausage is the perfect choice.Try Johnsonville’s ItalianMeatballs recipe with yourfamily tonight. This deliciousdish is sure to bring everyonein your house together forsome quality family time.

Johnsonville ItalianSausage: New flavorfor traditional dishes

Prep Time: 40 minCook Time: 15 minMakes: 48 servings

Ingredients:n 48 large fresh mush-

rooms n 1 pkg. (19 oz.) John-

sonville Italian MildSausage Links n 1/2 cup dry bread

crumbs n 1 pkg. (8 oz.) cream

cheese, softened n 2 Tbsp. fresh parsley,

finely chopped n 1 Tbsp. lemon juice n 3 garlic cloves,

minced n 1/4 cup Parmesan

cheese, grated

Directions:1. Preheat oven to 400ºF. 2. Remove mushroom

stems and discard; setcaps aside.

3. Place mushroom capson foil-lined baking sheets;set aside.

4. Remove sausage cas-ings.

5. In a skillet, cook andcrumble sausage overmedium heat until no

longer pink; drain. 6. Remove from heat. Stir

in bread crumbs and setaside.

7. In a bowl, combinethe cream cheese, pars-ley, lemon juice, and garlicuntil smooth.

8. Combine creamcheese mixture and

cooked sausage. 9. Fill each cap with

sausage and creamcheese mixture.

10. Sprinkle with Parme-san cheese.

11. Bake for 14-16 min-utes or until mushroomsare tender and lightlybrowned.

Johnsonville Sausage Stuffed Mushrooms

Platte Valley Women’s Healthcare

www.PlatteValleyWomensHealthcare.com

Michael W. Trierweiler, MDKelley Hasenauer, DNP, APRN, LLC

810 W. Reid Suite 4North Platte, NE 69101Phone: 308-534-0090Fax: 308-534-0091


Taste of Home offerscooks across the countrythe ultimate onlinesource for clever kitchen

tools, cooking gadgets, Tasteof Home Cookbooks and moreon ShopTasteofHome.com.Each item on the site is care-fully hand-selected by the ex-perts at Taste of Home withthe goal of encouraging cre-ativity in the kitchens of theworld’s largest community ofhome cooks.

ShopTasteofHome.com is aone-stop resource for allthings Taste of Home,whether cooks are looking formagazines or the massivecollection of cookbooks, con-sisting of simple-to-create ap-petizers, family-friendly maindishes and show-stoppingdesserts. Each book featuresreader-submitted, test-kitchen approved recipes,tips and stories, as well as theinspiring food photographythat Taste of Home fans havecome to know and love.ShopTasteofHome.com alsooffers a carefully curated se-lection of novel, useful andcreative kitchen tools andgadgets that make cookingand baking more efficient.

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One recent introduction toShopTasteofHome.com is theTaste of Home Best LovedRecipes cookbook. It is Tasteof Home’s greatest everrecipe collection with 1,485mouthwatering main dishes,simple sides, soups, eye-opening breakfasts andmuch more. Every recipe isthe tried-and-proven favoriteof a real cook like you, includ-ing the Special-OccasionChocolate Cake recipe atright.

A Taste of Home, from your desktopTaste of Home’s online storeoffers cooks great deals oncookbooks, kitchen gadgets

Recipe by Cindi PaulsonAnchorage, AlaskaPrep: 40 min. + chilling Bake: 25 min. + coolingYield: 12 servings

Ingredientsn 1 cup baking cocoan 2 cups boiling watern 1 cup butter, soft-

enedn 2-1/4 cups sugarn 4 eggsn 1-1/2 teaspoons vanil-

la extractn 2-3/4 cups all-pur-

pose flourn 2 teaspoons baking

sodan ½ teaspoon baking

powdern ½ teaspoon saltGANACHE:n 10 ounces semisweet

chocolate, choppedn 1 cup heavy whip-

ping creamn 2 tablespoons sugarFROSTING:n 1 cup butter, soft-

enedn 4 cups confectioners’

sugarn 1/2 cup baking co-

coan 1/4 cup 2% milkn 2 teaspoons vanilla

extractGARNISH:n 3/4 cup sliced al-

monds, toasted

DirectionsIn a small bowl, com-

bine cocoa and water;set aside. In a large bowl,cream butter and sugaruntil light and fluffy. Addeggs, one at a time, beat-ing well after each addi-tion. Beat in vanilla. Com-bine the flour, bakingsoda, baking powder andsalt; add to creamed mix-ture alternately with co-coa mixture, beating wellafter each addition.

Pour into three greased

and floured 9-in. roundbaking pans. Bake at 350°for 25-30 minutes or until atoothpick inserted nearthe center comes outclean. Cool for 10 minutesbefore removing frompans to wire racks to coolcompletely.

For ganache, placechocolate in a small bowl.In a small heavysaucepan over low heat,bring cream and sugar toa boil. Pour over choco-late; whisk gently untilsmooth. Refrigerate for 35-45 minutes or untilganache begins to thick-en, stirring occasionally.

For frosting, in a largebowl, beat butter untilfluffy. Add the confection-ers’ sugar, cocoa, milkand vanilla; beat untilsmooth.

Place one cake layer ona serving plate; spreadwith 1 cup frosting. Topwith second layer and 1cup ganache; sprinklewith 1/2 cup almonds. Topwith third layer; frost topand sides of cake. Warmganache until pourable;pour over cake, allowingsome to drape down thesides. Sprinkle with remain-ing almonds. Refrigerateuntil serving.

Special-Occasion Chocolate Cake


Bored with beef andpork or challengedby the same oldchicken dinner? For

your next meal, create abold flavor statement withall-natural, salt-free Mrs.Dash Seasoning Blends!Available in 14 different va-rieties, Mrs. Dash brings sur-prisingly delicious, salt-freeflavor to any meal!

Looking to enhance theflavors of your favorite dish-es? Mrs. Dash adds all theflavor without the salt! Tryadding a dash of flavor to apopular dinnertime favorite– pork chops. Mrs. Dash’sApple Pork Chops recipecombines tangy GrannySmith apples with flavorfulpork loin and Mrs. Dash

Original Blend to create amouth-watering meal yourfamily is guaranteed tolove!

For more quick and easyrecipes using Mrs. Dash, visitwww.mrsdash.com.

Ingredients:n 3 tbsp Mrs. Dash Origi-

nal Blendn 4 4-oz pork loin chopsn 2 Granny Smith ap-

ples, peeled, seeded andcut into 8 wedgesn 2 tbsp olive oil

Directions:1. Sprinkle apples and

pork chops evenly with

Mrs. Dash Original Blend.2. Heat sauté pan to

medium heat. Add 1 tbspolive oil and cook the ap-ples 3 minutes.

3. Move apples to aplate. Add remaining oliveoil to pan and brown porkchops on both sides.

4. Return apples to panon top of chops and cook3 minutes, turning once.

Apple Pork Chops

Make a flavor statement, without salt

Apple Pork Chops

by Mrs. Dash

Documents

Taste of Home Cooking School 2013